Simply Cookbooks

We eat a lot of chicken in this house; at least 3-4 times a week.  So coming up with different ways to cook it, different tastes, and recipes for the leftovers is always a challenge.

I have been making this for a number of years and it is always gone, no leftovers.  I vary the recipe depending on what spices, how much chicken I have left over, vegetables and cheeses.

I have never made the same recipe twice, so it is new everytime!

Ingredients:

3 lb frying chicken
1 10oz pkgs. frozen broccoli or 2 bunches fresh
1 cup mayonnaise
1 103/4 oz can condensed chicken soup
1/4 tsp. curry powder
1 Tbsp lemon juice
1/2 c grated Cheddar cheese
1/2 c bread crumbs
1 Tbsp melted butter

Stew chicken; cool and bone.  Steam broccoli until tender; drain

Grease an 11×7 inch casserole.  Place chicken on the bottom, broccoli on top.  Combine mayonnaise, soup, curry powder and lemon juice.  Pour over broccoli.  Sprinkle with and mixture of cheese and bread crumbs combined with butter.  Bake in 350 degree oven for 30 minutes.  Serve with a good French or Italian bread.

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With New Years Eve only a few days away I have started to think about some snacks for the football games New Years Day.

Usually on this day I set out a buffet style meal that lasts most of the day.   I start out in the morning with some small Danish, fruit, a juice drink, anything that can sit out as the family emerges from the night before indulgences.

People are in and out of my home all day on New Years Day.   Friends of the children, our friends, neighbors, we have an open door policy.

Toward afternoon I usually set out food that is more appetizer style.  I try and keep it simple as I enjoy the football games also and don’t want to be in the kitchen cooking all day.   All the cookies that are left over from Christmas get put out, as does slices of ham, cheese and bread for sandwiches.  The different dips and cheeses get set out with the crackers or chips to go with them.

If I have the time and inclination I might make a pot of chili for later in the day, but usually after snacking all day the guys aren’t real hungry.

Starting the year out with a clean refrigerator is a plus for me.   That way I can start fresh with new recipes and new ingredients.

Have yourself a safe and Happy New Year.

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Several years ago we bought a cookie from some local bakeries that are now out of business.  I will describe them and if anyone has the recipe or knows what they are called, I would greatly appreciate you posting here.

They are three inch logs made up of a chocolate cake with banana flavoring.  Once the cookie is baked it was dipped in dark chocolate and sprinkled with candied sugar.

I have looked everywhere for either the cookie or the recipe and cannot find it anywhere.  The family remembers these cookies and would like to know either how to make them or where we can purchase them in the Detroit area.

We are going on a hunt today for them, if we find them I will let you know.

Merry Christmas Everyone!

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Or any time really.   The last minute gift shopping and wrapping is over in this house.  It is time to get down to some serious celebrating of the season!

Our cookies are done, stuffed cabbage done, kielbasa bought, Pierogis are made.  What else?  Not much…except maybe appetizers.  After all when my family gathers for the holidays we “graze” as my daughter likes to tell it.

Here are some grazing appetizers for you to try.

Roll ‘Em Ups. Spread a thin layer of your favorite cream cheese spread on large flour tortillas (you can use plain, herb, sun-dried tomato, or spinach-flavored). Top with thin layers of turkey or roast beef, thinly sliced tomato, and baby spinach leaves. Roll the tortilla up very tightly, similar to a jelly roll. Chill rolls for about 30 minutes, then cut rolls into slices, creating small finger sandwiches.  These are also good after Christmas for snacks, use whatever cheeses you like and thinly sliced ham or turkey.   Great way to use some leftovers.

Where’s the Shrimp? Who doesn’t love shrimp? For a super-easy appetizer, thaw cooked frozen shrimp (or steam, saute, or boil your own raw shrimp). Place bowls of dipping sauces on a platter (such as tartar or cocktail sauce or aioli), then surround the bowls with the cooked shrimp.

Dip This. Every party needs a dip, but here’s an option that’s a little bit more gourmet. Purchase garlic- or basil-flavored oil or make your own variations by stirring herbs, garlic, or grated Parmesan cheese into olive oil. Pour the oil into small dipping dishes and serve with chunks of focaccia or baguette slices for dipping.

Twisted Salsa. Here’s a fun salsa variation that’s almost a meal in itself. Combine drained canned black beans, thawed frozen corn, chopped roma tomatoes, sliced green onions, chopped cilantro, chopped green pepper, and chopped avocado. Toss the mixture with some lime juice, salt, and pepper. If you like, you can also add chopped garlic, sliced black olives, chopped jalapeno peppers, or anything else! Serve with tortilla chips, or just give guests a spoon to dig in!

All of these recipes are from Better Homes and Gardens, one of my favorite magazines.

Happy “Grazing” and have a safe holiday season!

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Two Sundays before Christmas has become somewhat of a tradition in our family for two of our children to come to our house and bake cookies.   Jenn and Pat have done this together for the past 15 years or so.

My husband and I are not allowed to comment, make suggestions, or watch.

This year the results of their afternoon are Swedish Nut Cups, Russian Tea Cakes and of course Thumbprint Cookies.  I am told that our daughter, Jenn, has the perfect size thumb for the Thumbprint cookies.   It is a lot of fun, but the cookies are generally gone within a day or two.

Following are the recipes they used this year.  If you try any of them, try the Swedish Nut Cups, they are delicious!

THUMBPRINT COOKIES

1/2 c. soft shortening
1/4 c. brown sugar
1 egg yolk
1/2 tsp. vanilla
1 c. sifted flour
1/4 tsp. salt
chopped nuts
1 egg white

Combine shortening, sugar, egg yolk and vanilla. Whisk together flour and salt. Stir into batter.

Roll into 1 inch balls and dip into slightly beaten egg white.

Roll the balls in the chopped nuts. Arrange on ungreased cookie sheet.

Bake 5 minutes at 375°F. Remove cookies from oven and press a thumb into the center of each cookie. Return and bake for 8 more minutes. Spoon jelly or icing into the impression made by your thumbprint.

Russian Tea Cakes (also called Snowball cookies in this house)

Ingredients

* 1 cup butter
* 1 teaspoon vanilla extract
* 6 tablespoons confectioners’ sugar
* 2 cups all-purpose flour
* 1 cup chopped walnuts
* 1/3 cup confectioners’ sugar for decoration

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners’ sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
3. Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners’ sugar. I also like to roll mine in the sugar a second time.

Swedish Nut Cups
These are really cute and yummy, plus they’re a nice change from typical Christmas cookies.

Dough: Filling:
1 Cup butter,softened(2sticks) 2 Cups chopped pecans
2 Cups flour 2 I5p’PURE VANILLA EXTRACT
2 Soz.pkgs.cream cheese,room temperature 2 eggs
2 CuPs brownsugar,tightly Packed
2 tsp. butter

Dough:Combine the butter,flour and cream cheese together. Mix well. Press tablespoon-sized pieces of dough
into the bottom and up the sides of greased mini-muffin tins. chill at least t hour.

Filling: Preheat oven to 375″. Mix together the butter with brown sugar’ Add the eggs, blending after each
addition. stir in the VANILLA. Add the pecans and stir by hand to combine. Fill the muffrn cups with 1 teaspoon
of filling. Bake at 375″ for 24-30 minutes. Cool for 5 minutes in pan before removing to completely cool on a
wire rack.

Prep. time: 10 minutes plus chilling time
Baking time: 24-30 minute-s
Yield:4 dozen

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