Pizza Pizza. . . . . How Do You Eatza?

Pizza is an All American food that many believe to be a junk food.  But can Pizza be made healthy?  The answer is YES! 

The crust on a pizza, is the foundation of any pizza.  Whether you choose Thin, Hand Tossed, or Pan, the crust you chose will be the beginning of a healthy meal for your family.  Most pizza crusts are made from white flour, but try making it a Whole Grain Crust,  each slice will contain extra fiber and protein.  Many of us may not have the extra time to mix up our own pizza doughs, so look for some healthy pre-made options at your local grocery store.  Some great alternatives to traditional white flour crust are:  thin sandwich bread, tortillas, Pita bread, English Muffins.  Veggie crusts have become an alternative to many bread crusts.  Vegetables like cauliflower, zucchini, summer squash, Portobello mushrooms can make a great base for your pizza.   

Jarred sauces are usually drowning in sodium and preserves, but by making your own sauce, you can add in your own ingredients for a healthy base to your pizza.  For some variety, think beyond your traditional tomato sauce and try out a pesto sauce, hummus, refried beans, BBQ sauce, ricotta cheese, olive oil or fresh garlic as your sauce. 

Most pizzas are made with mozzarella.  But have you ever added other cheeses to your pizza?  Try adding other cheeses with a strong flavor and fewer calories.  Provolone, gorgonzola, and Parmesan cheeses are lower in calories, but will add a strong on flavor to any pizza.  Some soft cheeses like ricotta, cottage cheese, or goat cheese are soft enough to create a spread.  Add in some fresh herbs or spices and use these as the sauce for your pizza. 

Everyone has their own favorites for pizza toppings.  There’s even the famous debate on whether pineapple should be included as a pizza topping!  No matter what your favorite topping is, there are ultimately no rules as to what topping can go on a pizza, so add all your favorites. 

Try some fresh vegetables like mushrooms, jalapenos, spinach, broccoli, asparagus, or olives.  Add in some extra flavors with roasted vegetables like peppers, squash. egg plant, onions,  or artichokes. 

Pizza can also be a great dessert, pile on your favorite nut butter like peanut butter, or hazelnut spread, then add your favorite fresh fruits—strawberries, blueberries, grapes, bananas, peaches, figs, pears, or pineapples

Protein is a must have on many pizzas.  So choose your meats wisely.  Choose lean meats rather than meats like pepperoni, sausage and bacon which are all full of calories and fat.  Swap those fatty meats with other alternatives like chicken sausage or turkey bacon.  Other meats like salami slices of lean steak, grilled chicken or shrimp can add in extra flavor without the calories or fat. 

For some extra spice, try adding some fresh herbs to the toppings like basil or oregano to your pizza, or sprinkle some dried herbs or red pepper flakes and a drizzle of olive oil to the outer edge before cooking. 

Pizza is a meal that many of us eat alone—no side dishes.  Try adding a large salad in addition to your slices.  This may cut down on the number of slices you eat and fill you up faster. 

To cook the best pizza at home, always begin with a hot oven.  Cooking a pizza in a 450 to 500 degree oven for 10 to 12 minutes will keep the crust crispy without getting soggy in the middle.  But you will need to take some extra steps when making a large pizza.  If you are making a large pizza, toast the dough before adding all the toppings, this will keep the middle from getting soggy. 

Keep heavy toppings to a minimum and place a thin layer of the other ingredients randomly placed throughout the crust to distribute the flavor.  If the toppings are full of juice when added on, they will transfer the juice onto the crust, so keep those toppings to a minimum.  Some of these juicy toppings are fresh tomatoes or fresh mozzarella. 

To prevent the dough from sticking to the pan, oil the pan well with olive oil or add some cornmeal to the pan before adding the dough.  The oil will keep the dough chewy too. 

 

Healthy Crust Recipes:

Easy Cauliflower Pizza Crust

1 Medium to large head of cauliflower

2 eggs

1 Cup grated/shredded mozzarella cheese

1/2 cup of grated parmesan cheese

1 tsp garlic powder

1/2 tsp of dried oregano

1/2 tsp of dried basil

Pinch of salt and pepper

 

Preheat oven to 425° and line a sheet pan with parchment paper.  Chop the head of cauliflower into florets and pulse in a food processor until very finely minced--like snow.  Microwave cauliflower in a microwave-safe bowl for 5 minutes or until tenderized.  Let cool until cool enough to handle. Place cauliflower in a kitchen towel and squeeze as much water out as possible. Place ball of squeezed cauliflower in a mixing bowl and add the cheeses, eggs, and spices. Mix until thoroughly combined.  Pour contents onto parchment lined sheet pan.  Press into a circle shape, making sure to make a little lip at the edge of the crust.  Bake 15-20 minutes until crust is lightly browned.  Top with favorite sauce and pizza toppings. Bake for another 10-15 min until cheese is melted and browned.  Recipe from Barefootinthepines.com

 

Simple Pizza Dough

1 1/4 cup water

2 Tablespoon olive oil

1 teaspoon salt

2 teaspoon yeast

3 1/2 cups  flour

Add warm water to bowl with yeast. Let set for five minutes once the yeast is foamy, add olive oil, salt, and flour. Mix dough to combine If the dough is too sticky, add additional flour one tablespoon at a time. Knead the dough for seven minutes.  Cover with a damp towel in a warm place for 30-60 minutes.  After rising, remove from the bowl and divide into two equal size pieces. Use immediately for your favorite pizza recipe or store in a loosely covered container in the fridge for up to three days.  Recipe from honestandtruly.com

 

Zucchini Pizza Crust

2 cups Zucchini, grated coarsely,

3 large Eggs

1 cup Mozzarella cheese, shredded

1/4 cup Coconut Flour

1/2 teaspoon Sea salt

Preheat the oven to 350 degrees F. Grease a 12 to 14-inch non-stick pizza pan.   Spread out the grated zucchini onto the pan in a thin layer. Sprinkle very lightly with a little sea salt. Bake for about 10-15 minutes, until zucchini is semi-soft and fairly dry.  Combine the eggs, mozzarella, coconut flour and 1/2 teaspoon sea salt in a large bowl.  When the zucchini is done, pat the zucchini. Mix into the bowl.  Lightly wipe down the pizza pan to get rid of any stuck on zucchini. Grease the pan or parchment paper.  Spread the zucchini pizza dough into a thin circle, about 11-12 in diameter. Bake for 20-30 minutes, until there are brown spots on the top, the thicker the crust the longer it will take to cook.  Remove the zucchini pizza crust from the oven. Increase the oven temperature to 400 degrees F and let it preheat.  Recipe from wholesomeyum.com

 

References for this article came from the following websites:

www.foodnetwork.com

www.greatlist.com

Soups to Warm You UP

Theoretically, a soup can be any combination of vegetables, meat, fish cooked in a liquid.  It may be thick (like gumbo), thin (such as consommé), smooth (like bisque) or chunky (chowder or bouillabaisse).  Though most soups are hot, some like vichyssoise and many fruit soups are served cold.  Soups are often garnished with flavor enhancers such as croutons, grated or cubed cheese or sour cream.  They can be served as a first course or as a meal.  When served as a meal they are often accompanied by a sandwich or salad.  

If any food seems inherently calming and even consoling, it is soup.  Soup feels good when the weather gets cold.  It restores our spirit and our vigor.  In the old days, when a “soup bunch” of vegetables and herbs cost a nickel and bones were free from the butcher, American home cooks routinely made soups from scratch.  Today, the smell of soup simmering still symbolizes home cooking.

Although, the cooking equipment needed to make a soup is simple.  There is some general equipment necessary to make a great pot of soup.  Some of these include a wooden spoon, a ladle and an 8 to 10 quart pot.  Other household appliances may be an added convenience when in making the various smooth or creamy type soups.
•        Food Processor:  This tool is especially for thick soups.  Beware of overloading a liquids can leak out of the bottom or overflow.  Depending on the size of your food processor, it may be best to puree soups in two batches. 
•        Blender:  A blender works well for pureeing thinner soups.  When blending hot soup, do not fill the blender more than one-third full.  Wrap a dish towel around the lid and start on low speed, then gradually increase the speed.
•        Hand Held Immersion blender:  This tool is exceptionally convenient because it is portable and easy to clean.  It is very simple to control, just immerse the blade end in the soup and turn it on, moving it around the soup until you achieve the desired texture. 
•        Food Mill:  Once a soup is cooked until the ingredients are quite soft, the food mill purees and strains simultaneously.  Interchangeable disks help the cook control the final texture of the soup.  A food mill also strains out tomato seeds.

What is Stock?
There is a difference between stock and broth.  Stocks are generally made with meat from older animals, mature vegetables and cooked slowly for a long time to extract every bit of flavor.  Broth is made primarily from bones and cook for shorter periods of time.  A broth has a fresher more definable flavor, but less body than stock.  Here is some examples: 
•        Most Single vegetable soups need the depth of flavor that a savory liquid brings
•        A Classic Stock is composed of many ingredients, simmered for hours, strained and reduced.
•        Express Stock is considered to be canned in the low sodium or regular

Vegetable Soups
Vegetable soups are know to use seasonal vegetables.  In the colder months, many recipes call for root or hearty type vegetables like potatoes, carrots, etc.  While during the summer months, soups can be created from more perishable produce like tomatoes or corn.  When cooking a vegetable soup, cut the vegetables uniformly to ensure even cooking.  Start cooking with vegetables that will require longer cooking periods, like root vegetables.  Then add in quick cooking vegetables last.  

Gazpacho Soup
Classic gazpacho soups are made of a pureed mixture of fresh tomatoes, sweet bell peppers, onions, celery, cucumber, bread crumbs, garlic, olive oil, vinegar and sometimes lemon juice.  The soup is usually served cold, and is best the day it is made, rather than sitting overnight.  This soup can be served chunky or smooth, but is thickened with bread or bred crumbs.  

Fruit Soup
These soups are generally made of pureed fruit.  The recipes call for a variety of fruits for flavor.  Although these coups may be served for dessert, they can also be a main course, or side dish.  

Chowders
Chowders are made from the household staples and full of thick chunky meats and vegetables.  The most famous chowder is New England Clam Chowder.  Along with the chunks of meat and vegetables, this soup is thicken with bread, potatoes, milk or cream.  

Meat Based Soups
Meat based soups are an economical way to use tough cuts of meat, as well as a variety of vegetables, legumes or dry beans.  Due to the meat and dry beans or legumes, this soups may require a long simmering time.  The simmer will give everything plenty of cooking time, as well as blend favors.  These soups are generally served as a meal, along with a sandwich or just crackers or cornbread.  

Storing Soup Safety
All soups should be stored in the refrigerator in a sealed container. Soup must be cooled, or placed in shallow containers to be refrigerated.  Placing soup in s large container while it is still hot, will not allow the soup to cool thoroughly, and create spoilage in the center of the container. 

To cool soup:
1.  Place soup pot in a basin of cold ice water.  Stir soup until cooled, replacing ice and cool water as necessary.  Once cooled, transfer soup to a storage container and place the refrigerator.  
2.  Place the soup into shallow containers, cover and place in refrigerator to cool.  Once the soup has cooled, it can be combined into one container.

Fruit Soups or those made with meat, poultry, milk or cream should be used within 3 days.  Soups made from vegetables and/or legumes should be used up within 4 days.  Some soups can be frozen to enjoy later.  Pureed soups will hold their quality for up to 3 months.  Other soups are best used within 1 month.  

Here are some tips and tricks to tryout next time to make your favorite soup.  
Cold soups should be served in chilled dishes

To reduce the fat content, make the soup the day before, chill and scrape off the fat that rises to the top

 If your hot soup ends up slightly salty, add a whole, peeled potato to the soup and simmer for about 15 minutes to absorb salt. Remove the potato and serve.

 Be aware that herbs will have a more intense flavor if added at the end of the long cooking process.

Fresh ingredients are best, but some canned or frozen vegetables will work well, such as peas, green beans and corn.

Broccoli and Ham Soup
2 Tablespoons salad oil
2-3 cloves garlic, minced
1 cup finely cut ham
2 cups chicken broth
1 5-ounce can evaporated milk
1 cup water
½ teaspoon nutmeg
½ black pepper
½ cup macaroni or noodles
2 cups (8-ounces) cheese, grated (Cheddar, Monterrey Jack, or Mozzarella)          
1 cup tomatoes
1 10-ounce package chopped broccoli or 2 cups fresh chopped broccoli
 
Place salad oil in large saucepan.  Add minced garlic and cook on low heat until soft is soft.  Add chopped ham, chicken broth, condensed milk, water, seasonings and macaroni or noodles.  Cook till pasta is done, about 15 minutes.  Add cheese, tomatoes, and broccoli.  Cook 10 minutes longer, stirring to mix thoroughly.  Serve to 6 happy people.

Super Quick Minestrone 
1 cup (4 ounces) small pasta 
Extra-virgin olive oil
6 cups chicken stock
1/4 pound pancetta, cut into 3 pieces
6 medium garlic cloves, each cut in 1/2 lengthwise
2 cups finely chopped yellow onions
1 cup small-diced celery
1 cup small-diced carrots
1 tablespoon finely chopped rosemary
1 (14-ounce) can cannellini beans, drained and rinsed
1 (14 1/2-ounce) can diced tomatoes
4 cups small-diced zucchini (green/yellow)
2 cups small-diced, peeled russet potatoes
Salt and freshly ground black pepper
1 cup freshly grated Parmesan
 Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions. Drain and transfer the pasta to a baking sheet. Toss the pasta with a little olive oil to prevent sticking. In a large saucepan over medium heat, warm the chicken stock.
In another large saucepan over high heat, heat 1/4 cup oil. When the oil is hot but not smoking, add the pancetta and cook until it begins to brown, 3 to 4 minutes, turning occasionally. Add the garlic and cook until it begins to brown, about 1 minute, stirring occasionally. Lower the heat to medium and add the onions, celery, and carrots. Cook until the vegetables are soft, 8 to 10 minutes, stirring occasionally to prevent browning. Add the chopped herbs. Raise the heat to high. Add the beans, tomatoes, zucchini, and potatoes. Add the chicken stock and bring to a boil. Then bring it down to a simmer and cook until the potatoes are tender, 12 to 15 minutes, skimming any foam off the top of the soup. Season generously with pepper. Add salt, to taste. Just a few minutes before serving, add the cooked pasta. Serve warm with Parmesan and olive oil passed at the table.

 

 

Holiday Recipes

What is a Charcuterie Board? 

A simple appetizer to pulled together, filled with crackers, fruits, nuts, cheeses and meats.  What you chose to add to your board is up to you, as well as how much!  Because of the setup, most of the items for this board can be prepared ahead of time, and simply placed on the board as your guests arrive. 

Charcuterie boards were first used to serve smoked or preserved meats, dried fruits and artisan cheeses.  Today, the main idea of a Charcuterie Board is adding foods with lots of color and texture.  There are no real rules on how to build your own Charcuterie Board.  Most of the boards are served on a large cutting board, but any large piece of wood will do.  This is a great time to get out all those old wooden cutting boards we have hidden in the cabinets—clean them off and start piling on the food.  The goal is to make it look pretty—lots of color!   Feel free to pile foods, add dry and fresh fruits; sliced and cubed cheeses; soft and hard cheeses, rolled meats or slices; add in some fun ramekin bowls for dips—the sky if the limit. 

This is a great idea to keep in your frig for those unexpected holiday guests or just a fun and healthy snack for the family.  Choose items that you and your guests will love to snack on BEFORE the main meal. 

Some ideas for your Charcuterie Board are:

Fruits—Dried Apricots, Fresh Berries, Grapes, Dried Dates, Sliced Apples or Pears, Fresh Figs, Persimmons,

Vegetables—Cherry or Grape tomatoes; Black or Green Olives, Mini Bell Peppers, Cucumber Rolls or Carrot Rolls,

Cheese—Monterey Jack; Cheddar; Manchego Wedge; Gouda, Brie,

Meat—Peppered Salami; Prosciutto, Ham, Pepperoni, Sausage

Breads/Crackers—Slice French Baguette, Artisan/Seeded Crackers, Pretzel Crisps, Bread Sticks,

Other Additions—Mixed Nuts; Chocolate Covered Nuts, Spinach Dip, Hummus, Mini Dill Pickles, Honey, Fruit Spread, Olive Oil, Balsamic Vinegar

Try blending some of the flavors too:  Wrap Prosciutto around a slice of apple; Bake bacon around some long bread sticks; Toast the French Baguette pieces with Flavored Olive Oil. 

Charcuterie Board don't have to bee savory.  Try making a board of Smores, Christmas Cookies, Hot Chocolate Fixings, etc. 

Mulled Apple Cider

4 to 5 Whole Cinnamon Sticks
1 teaspoon Whole Cloves
1 teaspoon Whole Allspice
½ cup Brown Sugar
1 Orange, Sliced
1 Apple, Sliced
1 Lemon, Sliced
Pinch of Salt
1 Gallon Apple Cider or Apple Juice
Optional: Brandy, Rum, Cinnamon Schnapps, Vodka, or Whiskey to Taste

Add all of the spices to a piece of cheese cloth.  Drop the spices and other ingredients, minus the alcohol, into a stock pot.  Bring the mixture to just under the boiling point, reduce the heat to low and simmer for 30 minutes.  Remove from heat and pour into mugs.  Add a garnish of a cinnamon stick or slice of apple or pear.  Add in alcohol to taste.  Serve warm. 

From blessedbeyondcrazy.com

Cranberry Pineapple Punch

4 cups cranberry juice
4 cups pineapple juice
1 cup silver rum
1 cup coconut rum
2 liter ginger ale
juice of 1-2 limes

Combine cranberry juice, pineapple juice, silver and coconut rum and lime juice in a pitcher.  Add lime slices and fresh cranberries for garnish.  Top off with ginger ale and stir. 

From realhousemoms.com

Slow Cooker Cheesy Ham And Potato Chowder

1 medium yellow onion, diced
1 carrot, diced or shredded
2 garlic cloves, minced
1/4 tsp thyme
2 tsp canola or olive oil
1 lb yellow potatoes
1/4 tsp salt
1/8 tsp pepper
2 1/2 cups chicken broth
1/2 cup cooked and crumbled bacon
6 oz diced cubes of ham
1 1/2 cups frozen corn (optional)
2 oz sharp cheddar cheese, grated
1 cup half and half (or milk), warmed
Green onions, diced

In a microwave safe bowl combine the onion, carrot, garlic, thyme, and oil.  Stir a bit.  Microwave on high for 5 minutes, stirring every 90 seconds.  Transfer mixture to the slow cooker.  While the onions are cooking in the microwave, peel and dice the potatoes.  Add them into the slow cooker.  Add the salt and pepper and chicken broth into the slow cooker.

Cover and cook on LOW for about 5-6 hours or on HIGH for about 3-4 hours, or until potatoes are fork tender.  Puree the potato contents in the slow cooker, and add pureed soup back into the slow cooker.  Stir in bacon, ham, corn, cheese and half and half.  Salt and pepper to taste.

From https://www.365daysofcrockpot.com

Green Chile Turkey Pot Pie

2 bunches green onions, chopped (about 1 ½ cups) 

3 tablespoons vegetable oil
2 (4.5 oz) cans chopped green chiles, undrained 

¼ cup all purpose flour
2.25 ounce can sliced ripe olives, drained 

1½ teaspoons cumin
2 (16 ounce) cans pinto beans, rinsed and drained 

14 ounce can chicken broth
2 cup chopped cooked turkey breast 

1 cup all purpose flour
1 ½ teaspoons baking powder 

2/3 cup milk
2 cups shredded Mexican four-cheese blend 

1 egg lightly beaten

Sauté green onions in oil in a Dutch oven over medium heat one minute.  Add green chiles and next 3 ingredients; cook 2 minutes, stirring constantly.  Stir in beans and broth; bring to a boil. Reduce heat and simmer, stirring constantly, 5 to 7 minutes or until mixture is thickened.  Stir in turkey.  Pour into a greased 13’’ x 9’’ baking dish.

Combine one cup flour and baking powder in a small bowl.  Add cheese, milk and egg, stirring just until blended.  Spread biscuit topping over filling, leaving a one-inch border around edge.

Bake, uncovered, at 375 degrees for 30 minutes or until topping is golden and pot pie is bubbly.  Makes 6 Servings. 

Cinnamon Roll Bread

4 cups all-purpose flour 

1 cup sugar – divided
1 package active dry yeast 

2 teaspoons salt - divided
2/3 cup water 

1/2 cup unsalted butter
1 teaspoon vanilla extract

2 eggs
3 teaspoons cinnamon 

1/2 cup unsalted butter - softened

Cream Cheese Glaze:

4- ounce cream cheese – softened 

1/4 cup confectioners' sugar
1/2 teaspoon vanilla 

2 tablespoons whole milk
Pinch of salt

In the bowl whisk together 2 cups of flour, ¾ cup sugar, yeast, and 1½ teaspoons of salt.

In a saucepan heat together water, ½ cup butter, and vanilla extract until the mixture reaches 120-130 degrees F. Add the butter mixture to the dry ingredients and beat at a medium speed to combine. Then beat in the eggs and 2 additional cups of flour. Beat until just combined. Scrape the sides of the bowl if necessary.

Knead the dough until a dough ball forms.  Place the dough in a greased bowl, cover with a towel, and let the dough rise in a warm place for about an hour. The dough should double in size.  While the dough is rising, in a small bowl whisk together the cinnamon, sugar, and salt. Set aside.

Cut parchment paper to cover the bottom and long sides of the pan. Let a couple of inches of paper hang over the long sides to make it easy to later remove the bread. Spray with baking spray.  Once the dough has doubled in size, roll it out into a lightly floured surface.  Spread ½ cup of softened butter on the dough, leaving a ½ border along one long side. Sprinkle the butter evenly with the prepared cinnamon and sugar mixture. Roll up the dough lengthwise and pinch to seal the ends. Slice the roll into 26 1-inch slices.

Fill the prepared loaf pan with the cinnamon rolls. Place 14 standing on their sides for the bottom layer and 12 cut side down for the top layer.  Cover the loaf pan with a towel and set it in a warm place to let the Cinnamon Roll Bread rise for about 45 minutes. Preheat the oven to 350 degrees F.  Once the dough has risen, bake the bread until golden or 55-60 minutes. While the bread bakes, prepare the glaze by whisking together cream cheese, confectioners’ sugar, vanilla, salt, and milk until smooth. Use less milk for a thicker glaze. Let the bread cool in the pan for at least 10 minutes. Then remove the bread using the excess parchment paper on the sides. Drizzle with the glaze to complete. Serve the bread warm or at room temperature.

From https://inspiredbycharm.com

Bunch Egg Squares

3 cups shredded cheddar cheese 

3 cups shredded mozzarella cheese
2 tablespoons butter or margarine 

¾ cup sliced fresh mushrooms
½ cup sliced green onions 

8 ounces diced cooked ham
½ cup all-purpose flour 

1¾ cup milk
8 eggs 2 tablespoons fresh parsley, chopped

Combine cheeses in a medium bowl; sprinkle ½ cheese mixture in an un-greased 13’’x 9’’ baking dish. Melt butter in a large skillet over medium-high heat.  Add mushrooms and onions; sauté 4 minutes or until liquid evaporates.  Spoon vegetable mixture over cheese in baking dish; top with ham and remaining cheese.  Whisk together flour and remaining 3 ingredients in a large bowl; pour over cheese.  Bake uncovered, at 350 degrees for 45 to 50 minutes or until set.  Let stand 10 minutes before serving.  Makes 8 to 10 servings.

South Street Tortilla Roll-Ups

8 oz. Pkg. Cream Cheese 

1 Lg. Onion Chopped
8 oz. Sour Cream 

1 ¼ oz. Pkg. Taco Seasoning
8 oz. Cheddar cheese, shredded 

4 ½ oz. Can chopped Green Chilies, drained
2 Tomatoes, chopped and drained 

Hot pepper sauce to taste
10 flour tortillas Garnish: salsa and guacamole

Combine cream cheese, onion, sour cream and taco seasoning until smooth.  Fold in cheese, chilies, tomatoes and hot sauce blending well.  Spread mixture on tortillas, then roll tortillas.  For easier cutting, refrigerate roll-ups until cream cheese mixture is firm.  Slice and serve cold with salsa and guacamole.

Parmesan Bacon Dip

2-8oz. packages cream cheese, softened

1/3 cup grated parmesan cheese
1/3 cup green pepper, diced

½ cup green onion, chopped
½ cup mayonnaise 

10 slices bacon, crispy cooked and crumbled

In a medium mixing bowl, blend together all the ingredients;  chill before serving.  Makes about 3 cups. 

Come & Get ‘Em Meatballs

2 lbs. ground beef 

1 ½ -oz. pkg. dry onion soup mix
1 c. bread crumbs 

3 eggs, beaten
1 T. dry mustard 

16-oz. can cranberry sauce
12-oz. bottle chili sauce 

14-oz. can sauerkraut, drained and rinsed
1 ½ c. water 

2/3 c. brown sugar, packed

Mix first 5 ingredients together; shape into walnut-size balls.  Arrange in an ungreased 13” x 9” baking pan; set aside.  Combine remaining ingredients in a saucepan; simmer for 10 minutes.  Pour over meatballs; cover tightly with aluminum foil.  Bake at 350 degrees for 2 hours.  Serves 6.

Elves’ Snack Mix

Dried Fruits (pineapple, cranberries, apricots, cherries and apples)
Raisins 

Coconut chips
Red and green candy-coated chocolates 

Mini marshmallows
Peanuts 

Red and green candy corn

Combine ingredients in a bowl.  Scoop into plastic bags.  Tie bags closed.  Leave the Snack mix out with cookies and milk for Santa to pick up on Christmas Eve. 

Popcorn Balls

16 cups popcorn (1/2 cup kernels) 

10 oz. bag mini marshmallows
5 Tbsp. unsalted butter 

1/4 teaspoon salt
3/4 tsp. pure vanilla extract 

Nonstick spray

Go through popcorn and remove any unpopped kernels. Set aside. Lay a rectangle of parchment on the counter.

Heat a large pot (big enough for the popcorn) over medium low heat. Add butter and marshmallows. Stir until melted. Remove from heat and stir in salt and vanilla extract. Add popcorn to pot and stir until completely coated. Allow to cool for 3 minutes.  Spray hands well with nonstick spray. Measure out a cup of the popcorn mixture. Roll into a ball. Set on prepared parchment. Repeat until you have used all the popcorn. Store in an airtight container.

From https://fantabulosity.com

 

Fun Candy Bark

Christmas Cookie Crunch Bark

1 pound white chocolate chips 

14 Oreos, broken into pieces
1 ½ cups pretzels, broken into pieces 

1 cup peanut butter chips
½ cup peanuts 

½ miniature Peanut Butter cups
½ cup M & M’s (Holiday Colors) 

Christmas Sprinkles

Cover a cookie sheet with waxed paper or foil.  Spread the broken pretzels, cookies and peanuts on the prepared cookie sheet.  Melt the white chocolate in the microwave until smooth.  Drizzle the melted chocolate over the pretzel mixture, spreading with a spatula if needed.  Before it sets, sprinkle on M&M’s Peanut Butter cups, Peanut butter chips and sprinkles.  Place the tray into he refrigerator until set.  Break into pieces and enjoy. 

From https://fantabulosity.com

Snowman Bark

2 cups milk or dark chocolate chips 

1 tablespoon shortening (optional)
white candy melts 

pretzel sticks
white winter sprinkles small paint brush (unnecessary with food writers)
black and orange candy color OR black and orange food writers

Line a baking tray with wax paper and set aside. Have your white candy melts, pretzel sticks and sprinkles ready.

Place the chocolate chips and shortening in a microwave-safe bowl. Microwave for 90 seconds at 70 percent power. Stir and continue to microwave at 30 second, then 15 second, intervals until fully melted and smooth when stirred well.

Spread on the baking tray. (Use a large offset spatula greased with shortening to help spread the chocolate.)  You won't fill up the entire tray, just spread to fill about 80 percent of the tray. Immediately assemble three white candy melts for each snowman scattered across the chocolate. Add pretzel stick arms. Sprinkle white sprinkles over the chocolate. Place a few drops of black and orange candy color on a piece of wax paper. Use the paint brush to paint faces and carrots on each snowman OR use the food writers.  Let the tray sit at room temperature to set about an hour, or place in the refrigerator to set about 30 minutes. Cut the bark into pieces around the snowmen. Let set fully at room temperature or in the fridge.

From https://thedecoratedcookie.com

Making Sit-Down Dinners Special

The Holidays are a perfect time to add a little elegance to the table.  Instead of a casual family-style supper, where food is passed from one person to another, host a formal sit-down dinner, where individual plate of food are served to guests.  Here’s how:

·         Keep the guest list small

·         Bring out your china crystal, silver and best linen cloths.  Use place cards so guests don’t have to guess where to sit.

·         When selecting a centerpiece for the table, make sure it isn’t too tall (10” – 12” is an acceptable maximum height), otherwise guests won’t be able to see each other across the table.

·         Serve appetizers and beverages in the living room before sitting down.  You’ll have one less course to bring to the table.

·         Before calling guests to the table, fill water goblets and put out the bread and butter for guests to pass. 

·         If you’re serving a salad, fill individual salad plates and set them at each place setting.  Consider chilling the salad plates in the refrigerator for several hours to keep greens crisp.

·         If your dinner plates are oven-safe, set the oven to the lowest possible temperature and place the stacked plates in the oven to warm while enjoying salad and bread.  If your dishes are not oven-safe, rinse them under hot water and dry just before filling.

·         When guests have finished with the salad, clear the plates and utensils used.  Then prepare and garnish individual dinner plates in the kitchen.

·         Before serving dessert, clear the table of all dishes, including extra glasses, salt and pepper shakers and condiment dishes.

·         Serve dessert and coffee cups.  Place the sugar and creamer on the table.

·         Avoid the temptation to clear the table and start washing dishes….that can wait until after your guests leave.

Holiday Decorating

 

Holiday Decorating

Here are some fun and easy decorating ideas for your home.  Each one doesn’t require a lot of supplies and you may have some of them on hand.  Each of these are a great way to re-use or re-purpose some items in your home and make them look new again. 

 Decoration Safety

Tree Lights

Only use indoor lights indoors (and outdoor lights only outdoors). Look for the UL label. Check lights for broken or cracked sockets, frayed or bare wires, or loose connections. Replace or repair any damaged light sets.

 Use no more than three light sets on any one extension cord. Extension cords should be placed against the wall to avoid tripping hazards, but do not run cords under rugs.

Turn off all lights on trees and decorations when you go to bed or leave the house.

 Tree Ornaments

·         Always use the proper step stool or ladder to reach high places.

·         Read labels before you use materials that come in jars, cans and spray cans.

·         Never place lit candles on a tree or near any flammable materials.

·         Avoid placing breakable tree ornaments or ones with small, detachable parts on lower branches where small children or pets can reach them.

·         Do not hang popcorn chains and candy canes on the tree when small children are present. They may think that other tree ornaments are also edible.

 Holiday Decorating for Penny Pinchers

Christmas time is one of the most favorite seasons to decorate for! Here are some great ideas for the holidays, all of them easy on the pocketbook, and some of them are free!

·         For a beautiful outdoor wreath(or indoor) without spending a fortune on craft supplies, try to remember you need not cover the wreath with decoration to make it special. Try just a few craft store "picks" in one corner, with a big bow. Or get some wire star garland and wrap it loosely around the wreath. Hot glue some found pinecones to a corner, or try some old wooden ornaments. You also don't necessarily need to buy an expensive evergreen wreath to decorate, and inexpensive grapevine or straw wreath can be dressed up as well.

·         Spray paint clay pots and saucers a metallic gold for sparkling coasters and utensil or candle holders for the season.

·         If you have extra lights after stringing the tree, wind some through your potted plants for a special way to bring the sparkle throughout the room.

·         For a simple but beautiful centerpiece, set three or five candles of different heights in the middle of the table on a tray, then surround the bases of the candles with seasonal items.  Cuttings from your Christmas tree, or from evergreen trimmings in your yard are a great first layer. Then how about shiny apples, glass ornaments turned hanger side down, found pinecones, nuts, wire star garland, leftover ribbon...

·         Buy those bags of cranberries when they go on sale for $1, and fill bowls that hold pillar candles, or fill a simple glass of water with them to just a few inches below the top, and put a floating candle in. Nuts can work the same way, but they tend to be more expensive.

·         Hollow out the center of an apple as a candleholder, and tuck a few tiny greens in between the candle and the apple. Just be sure the flame never comes near the twigs. A little lemon juice sprinkled on the cut part of the apple will help keep it from browning as much.

·         Have a lot of scrap Christmas fabric from years past? Use it to make a simple square patchwork quilt as a throw for the couch, and add a lot of holiday spirit to the room! (Hint: use old blankets as batting- if you don't have any, check your thrift stores. Just be sure to wash in hot water, and dry at least 20 minutes in your dryer. White flat twin sheets on sale make great backing fabric.)

·         Cut two of a simple holiday shape from felt, then sew or fuse them together, decorate with permanent markers or fabric paint (if you wish), and hang all over the house! Some very simple shapes could include stars, packages(glue or paint on some ribbon), mittens, snowmen, boots, Christmas trees, stockings, candy canes, gingerbread men (trace them from your cookie cutters) and the list goes on! If you have a rustic theme this year, it's not necessary to embellish them at all!

·         Place a few inexpensive glass balls in a bowl and embellish with a few sprigs of greenery or some leftover ribbon. If you don't have an extra bowl (it is the holidays, after all!) try decoupaging a box with leftover Christmas wrap, or cover with a little fabric and glue.

·         Take down your pictures and wrap them like a gift, then hang them back on the wall for great holiday cheer! You don't have to do this all around the house, how about just in the entry, or maybe the dining room?

·         Place votive or pillar candles on a small mirror used as a tray. Tie sprigs of greens or cinnamon sticks on the candles with ribbon or raffia. Be sure the flame is far enough away from the embellishments!

·         Make paper trees out of a square of pretty paper, preferably use a paper that is a little stiff. Simply roll the paper into a cone, and glue the edge with a hot glue gun. Perhaps some gold glitter or squiggles of paint to dress them up, and they will be beautiful on your mantel or as a centerpiece with greens. Try experimenting with different colors and textures...this would be a great place to use leftover cardstock or handmade paper! You could also do this with a piece of stiffened fabric.

·         Tie greens or ornaments to the chandelier with a little Christmas ribbon, just make sure they don't hang low enough for any candles on the table to catch them on fire.

 

Above all, be creative, and have a wonderful holiday with those you care about!

Decorative Pillows

Supplies:

2 Woven Tea Towels                                                   

Embroidery Floss

Hoop                                                                            

Sewing Machine

Sewing Equipment (scissors, thread, etc.)                 

Marking Pen

Directions:

Purchase 2 woven Tea Towels.  For this project you will need a towel with a white center for embroidery.  Using an iron, press out the wrinkles of each towel.  Using a fabric marking pen, transfer a design onto the towel in the center. 

Begin using a running stitch or other embroidery stitch for the lettering.  To stitch out the embroidery design, it you be a good idea to use a coordinating thread.  Use 3 strands of floss sot that the stitching will stand out on the towel. 

Once the embroidery is complete, pen the edges of your towel together, rights sides facing, and stitch.  Make sure to leave a small opening for the stuffing.  After sewing, stuff the pillow with stuffing, making sure to push the stuffing into the corners.  Stitch up the opening by hand.

See the Pillow Tutorial at https://thediymommy.com/diy-fall-pillow-from-dollar-tree-towels/

 

Sewing Machine Ornaments

Supplies:

Solid color fabric                                             

Coordinating Thread

Decorative thread and needle                        

Scrap Batting

Large Cookie Cutters                                       

Straight Pins or Spray Basting

Directions:

Layer fabric and batting together, as you would a quilt—fabric wrong side up, batting, fabric right side up.  Use spray basting or pens to hold the quilt sandwich together.  Using large cookie cutters, trace the design onto the fabric. Cut out each shape.  

Set up your machine with coordinating thread on the top and bottom.  Select some decorative stitches from your machine and begin stitching across the shape.  Stitch and many rows across your ornament as you would like.  You can change out the stitch each time you make a new row, or use the same stitch. 

Once finished with the stitching, thread some decorative cording or thread through a large needle at the top of the ornament.  Tie a knot in the top of the ornament to finish. 

Decorative Plates

Supplies:

Glass or Plastic Plate                                                  

Craft Paint

Stencils                                                                       

Paint Brushes

Stickers, Floral Picks, Ribbon for Embellishment

Directions:

Choose a stencil that will cover the plate you will be painting.  The design on the plate should match the stencil wording you will use.  These plates are not to be used for food.  The painting techniques and stickers put onto the plates will not hold up to hand washing. 

Make sure the plate is clean and free of residue from price tags or oily fingers.  Adhere the stencil onto the plate using double stick tape or a temporary spray on adhesive. Read the craft paint instructions to make sure you are using the correct paint with the correct surface. 

Lightly dab on the paint, painting from the edges of the stencil towards the center.  Make sure you don’t have globs of paint on your brush, as it will seep under the stencil.  If the paint does “leak” under stencil, use a cotton swab, lightly moistened to remove the wet paint. 

Once the painting is done, remove the stencil and make any touch ups to the paint you wish.

Add stickers around the edges, a bow made of ribbon or hot glue some floral picks onto the edges of the plates

Felt Poinsettia Christmas Ornament

Supplies:

Felt:  White, Red, Green                

Embroidery Floss—Red

Gold Beads                                  

Ribbon

Glue Gun                                        

Loose Batting

Directions:

Using patterns attached, cut felt hearts and poinsettia petals.  Blanket stitch both hearts together using three strands of floss, with a loop of ribbon at the top.  Leave a big enough gap to stuff the heart with batting before stitching completely shut.  Using the glue gun, glue green petal to the heart.  On top of the green petal, glue the red felt in petal order—Petal #1, Petal #2, and Petal #3.  Glue gold beads in the center of the top petal. 

Storing Ornaments and Decorations

Each year many of us receive ornaments or make new ornaments for our trees.  Keeping them safe until the next year can be a challenge.  Here are some creative ways to safely store the ornaments in your collections for years to come.

Cardboard Tubes.  Fragile ornaments can be wrapped in tissue paper or bubble wrap and stored inside cardboard tubes. Acid-free tissue paper is best for valuable or vintage ornaments. Never place bubble wrap directly against an ornament.   Wrap it in paper first, then add a layer of bubble wrap.  Place the tubes in an old garment bag and hang them in the closet, from a pegboard, or on a clothesline strung between two basement or attic poles.

Divided Boxes.  Heavy divided boxes that once held wine or liquor are perfect for protecting ornaments and are often sturdier than their commercial counterparts.  Wrap the ornaments in tissue paper and let the box dividers keep them from knocking against each other.   If the box sections are large and the ornaments are small, pad the area with shredded paper for protection.

You can stack several ornaments in each slot; use tissue paper to wrap the ornaments and shredded paper or bubble wrap to separate them so you don't risk losing ornaments in the packing material.  Make a list on the outside of the box to help you find the ornaments you want when it's time to decorate.

Storing Lights.  Instead of coiling your holiday lights in a bundle that becomes hopelessly tangled the following year, wrap them around cardboard tubes.  Save cardboard tubes from wrapping paper or invest in inexpensive cardboard mailing tubes available at office supply stores. Tape the ends of the strings of lights to the tube with low-tack masking tape. If the tubes are capped on the ends, open them and slide extra lights and fuses inside so they'll be stored with the lights.

Gift Wrap.   Hanging garment bags can be used to hold rolls of wrapping paper and ribbon. If the garment bag has outside pockets, tuck gift tags, unused cards, and tissue paper inside them.  

Original Packaging.  Save the original packing for items with small pieces, such as nativity sets or holiday villages. That way, all the parts will be together when it's time to set up your decorations next year.

Candles.  Store holiday candles in a cool place (the refrigerator is perfect).  Wrapping them in cellophane (available at paper goods and crafts stores) will keep them from melting together or transferring color if they do become warm. Avoid plastic wrap or waxed paper -- these materials may melt onto the candles in excess heat.