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,

Cold winter days beg for some kind of comforting potato dish. Right?  Right. Yesterday was cold, and I loved coming home from church to this dish! This is a twist on scalloped potatoes.  The ingredients may sound a little odd, but trust me, the combinations are fantastic together, turning a simple potato into a gourmet style side dish.  I don’t really like cabbage, but the way it’s flavored and pared with the apples, I’m hooked.  Any vegetable that has whipping cream in it has to be good!  It gives the dish a rich taste.

We had Delmonico Deviled Chicken as the main course; I shared this recipe a long time ago, but it never made it to the recipe index until now, so I’m going to re-post the recipe today.  How in the world the simple combination of ingredients turns a piece of chicken so delicious, is beyond me, but it does!  The Chicken  has a little mixture spread over it before baking, and it flavors it incredibly!  Read on for the recipe.

Here was the menu:

Homemade Biscuits

 Layered Potato Casserole

4 medium raw potatoes, pared and sliced
1/2 head cabbage, sliced
1 1/2 cups apple, diced
1 medium onion, sliced
Salt and pepper
3 Tbsp butter
1/2 pint whipping cream
1/2 cup Parmesan cheese
3/4 cup bread crumbs

Butter a 3 quart long, flat casserole dish.  Begin with potatoes as the bottom layer, and layer the cabbage, apple, and onion.  Place butter dabs on top; pour whipping cream evenly over casserole.  Bake 45 minutes at 350 degrees, covered.  Uncover and top with Parmesan cheese and bread crumbs, brown additional 10-15 minutes.

Delmonico Deviled Chicken
2-1/2 to 3 lbs chicken, in quarters – you could also use thighs and breasts
4 T butter, softened
1 T prepared mustard
1 T vinegar
1/2 t salt
1/4 t cayenne, or to taste (I use about 1/8)
1 C bread crumbs (I like to use Panko bread crumbs, found with the Japanese food)

Wash chicken and pat dry with paper towels.  Preheat the oven to 375 degrees.  Place chicken in shallow roasting pan.  Mix all ingredients, except bread crumbs – will be like a thick paste.  Rub mixture on topside of chicken.  Sprinkle with bread crumbs.  Bake 45-60 minutes, or until juices run clear.

To prepare this on Sunday, I use bone-in chicken and baked it at 300 degrees, covered.

Did you come home to dinner yesterday?  What was cooking in your part of the country?

With love from my country kitchen,

The best thing I’ve done in the last several years is memorize Scripture.  Oh, I’d tucked away a verse here and a verse there in the past, but to buckle down and memorize chapters/books of the Bible has been such a treasure.  I pull up those verses in my mind in stressful times, in times of anxiousness, in times of need in others’ lives.  No one can ever take that treasure from me.  What a blessing!

Most of memorizing is just pure work, but there are tools to help, and I found a new one this week that I have to share with you.  This is an app for your phone!  How handy is that?  And it’s free!  My favorite price for anything!  It’s called Don’t forget.  

You can choose the translation from which you want to memorize and it will download onto the app.  Then it will say the verse outloud so you can listen to it over and over.  You can choose to eliminate one verse from the written form, one word at a time until you can look at it and say it from memory!

I LOVE this app!  You can upload 25 verses.  It tells you how many times you’ve reviewed the verse, and I believe you can have it remind you to work on it!

Refresh your heart with the memorization of Scripture, and freshen up the way you go about it with this great tool!

See you in church!

Be refreshed,