Easy Pistachio Cookies

This is one of the easiest cookies you’ll ever assemble.  These little gems are melt-in-your-mouth delicious and take no time to prepare.  The festive green color makes these cookies a great addition for a spring or Easter dessert, a spring wedding or baby shower luncheon, a St. Patrick’s Day celebration, or even a Christmas holiday table. I often add a lightly drizzled glaze with lemon zest to the top of each cookie but this is completely optional. 

Easy Pistachio Cookies 

1 pouch (1 lb. 1.5 ounce) sugar cookie mix

1 box (4-serving size) pistachio instant pudding and pie filling mix

1/4 cup flour

1/2 cup butter or margarine, melted

2 eggs, slightly beaten

1 cup roasted and salted pistachios, chopped

(Optional: Powdered Sugar Glaze)



Heat oven to 350 degrees.  In large bowl, stir together cookie mix, pudding mix and flour. Stir in melted butter and eggs until soft dough forms. Add pistachios and mix well. Using small cookie scoop or teaspoon, drop dough 2 inches apart on lined cookie sheet. Flatten slightly with your fingers.

Bake 9 to 11 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely. 

Optional: Prepare glaze and drizzle over cookies. I often add some fresh lemon zest for a tart addition.  Store in a tightly covered container at room temperature.



Advertisements

Sparkling Christmas Jam

Around the holidays I love to make special “gifts from the kitchen” for friends and family.  Most times, I make batches of cookies, breads, candies, or snack mixes.  This year, I made brown bread loaves and Sparking Christmas Jam for everyone.





I was doing a major house cleaning and I had stumbled upon a few boxes of cute little jelly jars.  I was in the mood for a major cleanup and I was trying to get rid of anything I hadn’t used in a while.  This wide mouth batch would work just fine for gift giving jars. I remembered that I had loads of frozen strawberries and cranberries in the freezer that I could use for the intended mix, so I quickly scrubbed the jars in warm soapy water and began to prep the recipe.  Here are the instructions that I used.  

I must admit, the recipe is not very precise and of course, canning is a precise science. When processing for home preservation where items are to be stored on shelves, I only use tested, reputable recipes. Therefore, I processed the jars as instructed but I asked those receiving a jar to KEEP IT IN THE FRIDGE for safety purposes.  I gave them cold, refrigerated jars to remind them where they should be stored. No need to get anyone sick via an oversight when canning! 

This is a scrumptious recipe.  Great with bread and butter or tea and toast… I’ve already gotten a few requests for another jar next year. The beginning of a tradition…?





Merry Christmas and a Happy New Year!  Let’s make this a good one!

Sweet Irish Brown Bread

I was recently given a collection of old community cookbooks.  The “giver” was doing a house remodel and was cleaning out her kitchen for a more updated look.  She had too many cookbooks and was looking to send a few of them my way.  Naturally, I was thrilled.  I love looking through old interesting recipes.  I stumbled across this brown bread recipe that looked quite tasty.  The ingredients reminded me of one of my favorite Irish bread recipes, with perhaps a bit more sugar that I am used to.  I quickly baked up a few loaves and my family was pleasantly surprised.  A simple loaf with a sweet, mellow flavor.  A great base for butter and jam.  

The Brown Bread recipe is pictured below…





The flavor was so wonderful, I baked up a load of loaves for Christmas gifts and packaged them with my Christmas Jam.



Wrapping Things Up…

In the midst of all of the holiday hoopla and Christmas shopping, I realized that there may be a load of practical gift cards that might be received far better than any piece of clothing or fancy kitchen gadget.  For students, especially those living in highly populated cities, transportation can be an issue.  Gift cards focused on shuttling a person from one destination to another might be much more appreciated versus a piece of clothing.  Train passes, Uber gift cards, bus passes, etc. are all good ideas.  Last year my sister in law gave my children transportation gift cards and they were used to shuttle them to the local grocery store, to the airport, and home from the local burger and brew joint.  (Each of my children are in college and over the age of 21.). They also received gift cards from the local drug store where they were able to by toiletries, milk, and basic groceries while on campus.  Another great idea for college students, gifts cards for sandwich shops and local eateries.  Many dorm cafeterias are closed on Sunday evenings so having a gift card for a local diner is always appreciated.

Be creative as you think of ways to “wrap” your gift cards.  Think of using beautiful paper scraps, college themed papers, Christmas wrap, or themed scrap book papers.  I recently purchased some high-end soap from a local discount store.  The soap was wrapped in a beautiful heavy weight paper that I just couldn’t throw away.  This gave me the idea to use the paper as a wrap for a small gift; hence, a gift wrap for the gift card.  Here’s what I did…

I found a template here. Or, Google various gift card envelope images for the shape you prefer.



I gathered an assortment of scrap paper, and the beautiful wrapping paper found on some milled soaps.

I printed the template and traced the outline on various scraps.I penciled in some fold lines.

I thought it might be nice to have a contrasting liner.Using a few paper punches, I fashioned a gift tag.



Use Christmas paper, shopping bags, newspaper… Whatever you like.This is an enjoyable way to personize and make personal, an ordinary, yet purposeful gift card.



Easy Peasy Pound Cake

This week marks the beginning of the official holiday season.  Like many of you, my calendar is filled with holiday commitments, most of which require a carry-in dish or baked treat to bring along to the party.  I really enjoy this time of year and I do my best to take advantage of a few stress-free tips that can really simplify things.  One such tip would be to choose recipes that are easy yet flavorful.  The recipe below includes ingredients that are nearly always on-hand in my kitchen. It’s adapted from a recipe that I found in an old community cookbook many years ago.  This one’s a no brainer for me… It always turns out perfect.  A few simple ingredients bake up a moist and flavorful, good ole’ fashioned, pound cake.  

Easy Peasy Pound Cake

3 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

2 1/2 cups sugar

1 1/2 cups butter

6 eggs

1 1/2 teaspoons vanilla or almond extract

3/4 cup milk

Grease and flour a Bundt pan (take your time with this step, getting all of the softened butter and flour into all the nooks and crannies). DON’T PREHEAT THE OVEN.

In a medium bowl, mix flour, baking powder and salt. Set aside.

In a large bowl, cream sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla/almond extract and continue mixing well.

Add flour mixture alternately with milk. Beat until smooth batter is smooth. Pour into prepared pan.

Place cake into the oven, set the temperature to 350 degrees and bake for approximately 60 to 90 minutes, or until toothpick inserted into center of cake comes out clean.

Dry Soup Mix in a Cone

A couple of weeks ago, our local woman’s club held a holiday craft-making session for all of its members.  During one of the sessions, I saw a group assembling a dry soup mix in a cone shaped bag.  The leader of the session had carefully measured out ingredients for all to use for their individual bags.  The layered mix looked colorful and interesting.  I complimented her on the clever idea of making such an inexpensive gift packaged in a compact and attractive cellophane bag.  Two days later, she left a couple of different soup packages on my desk while she visited my office.  She included a little note card explaining how each of the soup mixes should be cooked.  I was so appreciative of her gift.  What a kind gesture!

Naturally, I made a pot of soup when I returned home that evening. The Italian Curly Soup recipe made just the right amount and tasted delicious poured over a few mini-meatballs.  Warm and flavorful with a crisp green salad and some crusty bread…

I’d like to send a big shout out to my dear friend… Thank you for the delicious mixes.  Can’t wait to try the Wild Rice Soup recipe.  This is a great and inexpensive “anytime” gift to pass along to someone special in your life… A warm and wonderful gift from the kitchen.

I recently remade the soup  and I have posted a slightly different recipe below…

Italian Curly Soup In a Cone

Layer in a cake decorating disposable cone (or quart sized-jar) the following ingredients:

  • 2 tsp. Italian seasoning
  • 1teaspoon garlic powder
  • 1 tsp. pepper
  • 2 T beef bouillon
  • 1/4 C minced dry onions
  • 1 tsp. sugar
  • 3 cups rotini or curly tri-colored pasta
6 cups water
1 jar of Curly Soup Mix
1 (14 oz) can crushed or diced tomatoes
 
Bring 6 cups of water to a boil in a large soup pot. Add the Curly Soup Mix and can of tomatoes. Bring back to a boil. Lower heat and simmer uncovered for 12-15 minutes or until pasta is tender. Tip: For a full meal pour over Italian sausage pieces or min-meatballs; sprinkle with grated Parmesan cheese. Serve with crisp salad and crusty bread.
 
 
 

How about a piping hot bowl of wild rice soup?   


Here’s another great soup in a jar recipe…

http://foodchannel.com/recipes/creamy-wild-rice-and-mushroom-soup-in-a-jar

 

Butternut Squash Salad in a Jar

I’m always looking for a “silver lining” when I’m inconvenienced or when things just don’t seem to be going my way.  Recently, I found that silver lining in a major road construction project that closed a through-fare  that I frequented on my daily jaunt back and forth to work.  Because of the construction, a detour took me down a winding country road that was quite scenic as the fall landscape was beautiful.  Tucked in among the oak trees and farm land sat a roadside farm stand that was bursting at the seams with an abundance of cool weather vegetables, plump ripe tomatoes, and an assortment of peppers.  The entire front yard displayed a sea of beautiful orange pumpkins where families strolled to pick out a few of their favorites.  I had my eyes on the butternut squash as I pulled my vehicle to the side of the road. Hand written prices were scrawled on a mini chalkboard that was propped up against the old wooden flat bed wagon. A tin can was laid out for patrons to square up their bill and honestly leave the amount due.  It was like a blast from the past.  I was thrilled to have found this quiet piece of paradise alongside the road construction and the hectic traffic of the day. 

Arriving home, I searched the web for a delicious looking recipe where I could use my butternut squash.  I stumbled on this salad in a jar recipe and immediately gathered the ingredients I would need for the colorful dish. I chose this recipe because of the maple syrup in the dressing.  We tapped our trees this past spring and I wanted to use our own maple syrup with the other dressing ingredients.  I made a few slight changes to the recipe…  Instead of pepitas, I used sunflower seeds and instead of the quinoa, I used couscous. I used a container of field greens for the salad mix.  This is a delicious recipe that I will be sure to make again.  Here’s the link for this “Fall Mason Jar Salad with Maple Balsamic Dressing”…

https://www.spoonfulofflavor.com/2015/09/14/fall-mason-jar-salad-with-maple-balsamic-dressing/