If you follow my blog on any regularity, you know that I’ve been planning and preparing for a Christmas Open House that took place on Friday night.  We had so much fun welcoming almost 80 people into our home.  Each group that stopped in heard the short version of how God answered our 10-year prayer and provided this home for us for which we are undeserving, but oh, so thankful!

My counter was filled with the appetizers and goodies that I had been working on for the last couple of weeks.  Here’s a little look at the island of goodies…

For the appetizers I served Spinach balls.  Sounds odd, right?  These were one of the finger foods that the ladies at my church fixed for our wedding reception on my wedding day.  I got the recipe from them all those years ago and have made these so many times the recipe is ragged!  They’re soft, flavorful and spicy enough to make you do a little double-take.  Serve them warm.  Oh, I love these!

I also served my Cheese Straws that I’d posted about here.

I like knowing what is being served.  I found these little chalkboard signs at TJ Maxx in their stationery department.  I could lable the things that were a bit unknown to my guests.

I served a platter of assorted homemade cookies.  I served Aurey Nut Balls, Raspberry Jam Shortbreads, Pecan Tarts, Sugar Cookies and of course my new recipes…

 Chocolate Peppermint and Mint Milanos that I posted about last week.  Not sure which cookie is my favorite; I just love them all.  That’s what’s so great about Christmas; all the favorite foods are at your fingertips (that’s also why most of us vow to take off a few pounds after the New Year, right?!).

I also served Puppy Chow (or Muddy Buddies), Chex Mix and a new Pioneer Woman recipe – Holiday Roll-ups.  (Recipe below)

The beverages were simple – Coffee, Lemon Water and Peppermint Punch.  This punch is so simple, but absolutely delicious.  It’s refreshing and yummy!  You must trust me on this one…if you need a great punch for your Christmas Day, here it is.  Oh, and Blue Bell Ice Cream carries Peppermint Ice Cream AND it’s on sale at Ingles this week, AND you can get a dollar off coupon on their web site!  It’s the best ice cream there is!

Peppermint Punch
1 quart Peppermint Ice Cream
1 Cup Milk
2 Liters Ginger Ale

Tortilla Pinwheels – Holiday Roll-ups

Tortilla Pinwheels – or  Holiday Roll-Ups
Ingredients
2 packages cream cheese, softened
1 package ranch dressing mix
Freshly ground black pepper
5 flour tortillas
1/2 cup finely diced green bell peppers
1/2 cup finely diced red bell peppers
2 green onions, sliced
Directions
Mix the cream cheese, ranch dressing mix and the black pepper together thoroughly.

Spread the mixture on the tortillas, and then sprinkle over the diced bell peppers and green onions. Roll up tightly, wrap in plastic wrap and refrigerate until party time (for at least 1 hour).

Slice into small wheels and serve.

Here are the other cookie recipes:

Pecan Tarts
Ingredients
1 package (3 ounces) cream cheese, softened
1/2 cup butter, softened
1 cup all-purpose flour
1/4 teaspoon salt
FILLING
1 egg
3/4 cup packed dark brown sugar
1 tablespoon butter, melted
1 teaspoon vanilla extract

2/3 cup Diamond of California Chopped Pecans
Directions
In a small bowl, beat cream cheese and butter until fluffy; blend in flour and salt. Refrigerate for 1 hour. Shape into 1-in. balls; press onto the bottom and up the sides of greased mini-muffin cups.
For filling, in a small bowl, beat the egg. Add brown sugar, butter and vanilla; mix well. Stir in pecans. Spoon into tart shells.
Bake at 325° for 25-30 minutes. Cool for 15 minutes before carefully removing from pans. Garnish with maraschino cherries if desired. Yield: about 20.

Aurey Nut Balls
1 Cup margarine
1/2 Cup powdered sugar
1/4 tsp salt
2 C flour
3/4 Cup walnuts
2 tsp vanilla
Cream butter & sugar.  Add flour, salt and nuts, vanilla and mix.  Form into balls the size of a walnut.  Bake at 325 degrees on ungreased pan 12-14 minutes or until they are lightly browned on the bottom.  Roll in powdered sugar a minute after coming out of oven.  Cool.

Raspberry Jam Shortbreads
1 Cup shortening
1/2 Cup sugar
1/2 Cup brown sugar
2 egg yolks
3 Tbl. milk
2 tsp vanilla
 2 2/3 cup flour
2 tsp cream of tartar
1 tsp soda
1/2 tsp salt
1/2 Cup Raspberry jam

Cream shortening and sugars; add egg yolks, milk, vanilla and beat well.  Sift together dry ingredients, add to creamed mixture.  chill dough one hour.  On well-floured counter, roll half the dough into 1/8 inch thickness.  Cut with 2″ round cuter.  Cut small hold in centers of half the cookies.  Bake on ungreased cookies sheet at 325 degrees, 10-12 minutes or until lightly browned.  Spoon 1/2 tsp jam on plain cookie; top with cutout cookie.
Makes 3 1/2 dozen.

What are you cooking and baking for Christmas?

Be sure to stop in tomorrow on Christmas Eve for a tour of our home!  See you then.

With love from my country kitchen,

Pine needles are in the floor.  Wrapping paper, tape and packaged bows lie strewn on the counter.  There’s something sticky that resembles sugar cookie dough and candy cane pieces on the floor in the kitchen.  The bathrooms look very well used and the microwave, dishwasher and refrigerator doors have more fingerprints than the local police station…and your company is coming tonight!

Can you relate?

I sure can, because today’s the day when at 6:00 this evening, approximately 80 people will make their way to our door (in 30 minute increments).  The luminaries will be lit at the front porch, the candle windows will have turned on, the outdoor lights plugged in, and all the goodies set out on the counter for our guests to enjoy!  Coffee will have been brewed, punch poured into the punch bowl, and the fireplaces lit.  But what do I do with all the mess that has happened as a result of all my preparation?!  My house needs a good going over before the guests arrive. However, I do have a plan!  I’m starting early this morning with Crystal Paine’s two-hour cleaning plan to ensure that everything is straightened up, wiped down, and put away!  You can find her plan here.  But let me also list it for you here:

Two-Hour House-Cleaning Plan – By Crystal Paine

1. Start a load of laundry (3 minutes).

2. Set the timer for 15 minutes and take a laundry basket and a trash bag and go through each room in your home. Quickly straighten, pick up, and put away everything that’s out of place. Put all trash in the trash bag and put everything that doesn’t go in that room in the laundry basket (15 minutes).

3. Put away all contents in the laundry basket and throw out the trash (5 minutes).

4. Head to the kitchen and load the dishwasher or hand wash the dishes (15 minutes).

5. Switch the laundry from the washer to the dryer and start another load in the washer (2 minutes).

6. Sweep or vacuum your kitchen floor and wipe down your countertops (10 minutes).

7. Take some toilet cleaner and go squirt it in all your toilets (2 minutes).

8. Take some window cleaner and spot clean the main glass windows/doors/mirrors (3 minutes).

9. Take a dust rag and quickly dust in the main rooms of your home (10 minutes).

10. Vacuum all the major traffic areas in your home (20 minutes).

11. Head back to the bathrooms wipe down the toilet, sinks, floor, and bathtub/shower. Change the towels (20 minutes).

12. Switch the laundry from the washer to the dryer and fold the clean laundry (15 minutes).

13. Light a candle or simmer some potpourri on the stove and enjoy your freshly-cleaned home!

If you’re having guests in for the holidays and feel like your house is a little less than presentable, join me in attacking the house in two hours and let’s get things ready for our guests!

Be refreshed,

How are you planning on giving this Christmas?  Oh, I don’t mean the gifts you’re exchanging, but what will you share with others?  There are folks right under our noses that could use a visit, in invitation for dinner, a knock on their door with a plate of cookies, or just a listening ear.

How about considering a way your you or your family could serve someone else on Christmas Eve or Christmas day?

If you could sneak a peek into my kitchen from the back porch, this is the scene you would come upon…

In preparation for our upcoming Open House, I’ve baked 12 dozen Cheese Straws, 29 dozen cookies, two batches of Puppy Chow, and have several other recipes still on my agenda!  I’m pacing myself, baking a recipe or two each day.  I’m loving it!  My kitchen counter has gotten washed off more than Santa’s elves’ kitchen, I’m sure,  but it’s such fun.  My freezer is quickly filling up with Ziploc bags and cookie tins.  Peppermint ice cream awaits there for the punch bowl that will turn the frozen confection into a dreamy punch.

I’ve tried a couple new recipes this year, thanks to some great Internet blogs.  One came from Pioneer woman – Chocolate Candy Cane Cookies.  I just happened across this recipe the other night and knew I had to make these.  Oh, my.  Am I ever glad I did!  They are soft and chocolaty, and the peppermint crunch on the outside is incredibly yummy!

Chocolate Peppermint Cookies
2 sticks Salted Butter, Slightly Softened
1 cup Powdered (Confectioners) Sugar
1 whole Egg
2 teaspoons Vanilla
2-1/2 cups Flour
1/2 cup Unsweetened Cocoa Powder
1 teaspoon Salt
4 ounces, weight (4 Squares) Almond Bark Or White Baking Chocolate (almond Bark Works Best And Is Cheaper)
 Large Handful Of Red Or Green Peppermints

Preparation Instructions
Cream softened butter with powdered sugar. Add egg and vanilla and mix to combine. Add dry ingredients and mix together until dough comes together. Place plastic wrap on surface of dough and refrigerate for 2 hours.
In the meantime, unwrap candies and place them in a plastic bag. Beat with a mallet until finely crushed, leaving larger chunks if desired.
Preheat oven to 375 degrees.
Roll cookie dough in walnut-sized pieces and place on a cookie sheet. Gently press balls flat with a plain, smooth surface. Bake for 7 to 9 minutes, being careful not to burn. I did mine for exactly  minutes so they’d be soft in the middle.  Cookies will remain the same general size and shape after they bake. Remove from oven and place cookies on a cooling rack. Allow them to cool completely.
Place crushed candies in bowl. Melt almond bark in the microwave. Dip cooled cookies into almond bark, coating half the cookie. Immediately sprinkle crushed peppermints over both sides of the almond bark. Gently set on parchment paper or other nonstick surface and allow to cool before serving.

The other cookie was found on Better Homes and Garden’s Instagram baking picture of the week – Mint (Spiked) Milanos.  I wasn’t interested in the “spiked” version, so I tweaked the recipe and came out with a  fantastic little gem of cookie.  Can you tell I LOVE chocolate and mint?  These recipes just call for my attention and my tastebuds!  These were husband approved, too!  He’s such a great guy and servant – “You can’t serve those un-tasted!  What if they’re bad?!!!!!!!”  Whatever, he can have whatever he wants, since he has my heart, too!  Not only are these cookies both delicious, but they’re really pretty!

I chose to not make these sandwich cookies. Maybe next time I’ll make them a little smaller and do that.

Mint Milanos
Cookie dough
2 sticks unsalted butter, room temp
1&1/2 cups sugar
1 egg
1 egg yolk
1 teaspoon vanilla extract
4 cups AP flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup Peppermint Mocha Coffee Cream – This is my addition.  Yum!

Peppermint Chocolate Ganache
6 ounces chocolate – I use semisweet chocolate chips
1/2 cup heavy cream
1/2 teaspoon peppermint extract

Instructions
Cream butter and sugar till light and fluffy.
Add egg and egg yolk.
Mix in vanilla extract.
Alternate adding in dries with Baileys till combined.
Wrap cookie dough in plastic wrap and refrigerate a few hours to over night.
Roll out dough & cut out cookies using holiday cookie cutters
Chill cookies at least 30 minutes before baking to keep their shape.
Bake at 350 degrees for 12-13 minutes rotating once halfway through. Start checking them after 10 minutes. As soon as they get a little blonde on the edges, they’re done.

Peppermint Ganache
Bring heavy cream up to a near scald.
Pour over chopped chocolate and mix to combine.
Stir in peppermint extract.
Set ganache aside so it can set, stirring every so often.
Once ganache has thickened, dip the cookie half way into the chocolate pool.  Place on waxed paper; refrigerate.  Add sprinkles.  Store in refrigerator (or sit down and eat them all right now.  Trust me, you’ll be tempted!).

A few years back, I stumbled across a new Christmas song on the Internet.  It was entitled, Your Presence for Christmas.   I remember sitting in front of my computer listening to it and weeping.  I listened to it over and over again, because it just touched my heart to the core.  If you attended our Christmas Tea last Monday night, you heard it there.  Let me share the lyrics:

What are you longing for most this Christmas?  All the material things are so fleeting, so temporal, so empty.  Time spent with the Lord is lasting, fulfilling and eternal.  Look at what your day is centered around right now to get a good idea of what you really want.  We chase those things that are important to us.  Don’t let your time with the Lord get pushed out of the picture during this very busy season.  Proverbs 8:34 reminds us – Blessed is the man that heareth me, watching daily at my gates, waiting at the posts of my doors. Wait for Him. Hear Him.  Watch for Him.  Spend time in His presence; it’s all you need, and it’s all He wants.

With love,