new year!

Nothing brings in the New Year quite like traditional Southern food- collard greens and black-eyed peas! I do have to say this might have been my best batch yet. I'm certain it had something to do with the leftover honey-baked ham. Yum!

Thanksgiving...done!

Thanksgiving was a HUGE success! Jenny, Mike and I all worked hard to make a delicious meal and I have to say we didn't disappoint. The turkey was brined all night and baked in an oven bag...so good. The potatoes (check previous post for recipe) were amazing. I tweaked the recipe a bit- boiled the potatoes with bouillon, cut the butter in 1/2, omitted the nutmeg and used rice mile instead of half and half. I also only put the puffed pastry on top. That stuff is so good- you can't go wrong. Jenny made some awesome cornbread stuffing, rolls, and FIVE pies (apple, pumpkin and chocolate). We also made some sauteed Brussel sprouts (with bacon, pine nuts and balsamic vinegar) and busted into a can of cranberry jelly. Oh yeah, and some chocolate-covered strawberries to add a little "quick sweetness" to the end of the meal. See why this is my favorite holiday??!!

Thanksgiving...

Okay, so it's not Thursday yet, but I've been dreaming about this little beauty ALL YEAR LONG! Feel free- copy the recipe if you dare to find true bliss.

Sugar Cookies

This is the best sugar cookie recipe I have ever made- and I'm not even a fan of sugar cookies, but I can't get enough of these. The kids and I made a simple jack-o-lanterns, but I think these cobweb cookies look so yummy!

Lactose-Free Funeral Potatoes

I had to schedule my own funeral right after eating (more like chowing) these! If you're not from Utah or Idaho, I guess you would call these "Cheesy Potato Casserole" but out here this is a staple at all funerals. It's ultimate comfort food, and now that I can make it sans milk I'm in heaven!

*note: you can totally make this with real cheese and sour cream instead of the yogurt version.

1 bag frozen potato hash browns (thawed)
4 Tbsp butter
1/2 onion, chopped
2 cloves minced garlic
1/4 cup flour
1-2 cups chicken broth (heated)
1 cup plain Greek yogurt
1 cup shredded yogurt cheese

* grease a 9x13 casserole dish and preheat the oven to 350 degree
* in a large dutch oven, saute onion in butter until tender (5 minutes); add garlic and cook 1 more minute.
* sprinkle in flour and stir to coat onions; cook 1 minute. SLOWLY add broth a little at a time and stir constantly (you're making a white sauce here); cook 5 more minutes until bubbly.
* season with salt and pepper (to taste); add yogurt.
* stir in hash browns and half of cheese. Pour into the casserole dish and top with remaining cheese.
* cook, covered, for 30 minutes; remove the foil and cook 10 more minutes until browned and bubbly. SO YUM!!!!!!!!!

Sweet and Salties

For our engagement party, the hostess made these as a little post-dinner treat and I have never forgotten them. They are amazing! When I found this recipe in Southern Living last Fall, I saved it as one of my faves. I've been craving these regularly, but have to really force myself not to eat the whole container. So good!!!! Does anyone have a better name for these?

Serves 20. (or just me cause they're so addictive!)

40 saltine crackers
1 stick butter
1 cup light brown sugar
8 ounces semisweet chocolate chips

Preheat the oven to 425 degrees. Line a large jellyroll pan with parchment paper and the saltine crackers.
In a medium saucepan, melt the butter and brown sugar together and bring to a boil. Boil for 5 minutes.
Remove from the heat and pour over the crackers, covering them evenly. Put the jellyroll pan into the oven and watch closely. Bake for 4 to 5 minutes, or until just bubbly.
Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife.
Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.

Note: Substitute graham crackers for the saltines for a sweeter snack. Or pretzels.

Chicken Pot Pie

I was really craving the comfort of a chicken pot pie, so I made this delicious dinner Monday night. I have been using puffed pastry sheets for the top of the pie and that takes it to a whole new level. Yum!
* This makes enough for 2 medium pot pies or one large (as shown above and 1 loaf pan size)
2 Tbsp. butter
1 medium onion, chopped
2 garlic gloves, minced
salt/pepper
1 tsp dried thyme leaves
1/4 cup all-purpose flour
1/4 cup white cooking wine (optional)
4 cups hot chicken broth
1 bay leaf
2 medium potatoes, peeled and cute into 1 inch cubes
3 medium carrots, peeled and chopped
1 cup frozen peas
2 cups cooked, shredded chicken
1 pkg frozen puffed pastry sheets, thawed (you can find these by the pie shells in the freezer section)
1 egg white beaten

Heat butter over medium heat in a large dutch oven. Add onion and garlic, cook until tender.
Add salt, pepper, thyme and flour. Stir to coat and cook for 1 minute. Add the wine and stir until blended. Slowly add broth, a little bit at a time, stirring to incorporate. It should smell AWESOME at this point! Bring to a slow boil and add potatoes and carrots, with bay leaf. Cook 20 minutes on a simmer. Preheat oven to 400 degrees.
Once veggies are tender, add peas and chicken, remove bay leaf. Divide pot pies into the various sized pans you want to bake them in (or leave in dutch oven). Cut pastry to fit on top of pies. Cut slits in the top of pastry and brush with egg white. Bake for 40-50 minutes or until golden brown. Crazy good!