Dark Chocolate and Peppermint Shortbread Fingers

Two Christmases ago, my husband's entire family came to visit from the Midwest.  My mother- and father-in-law arrived Christmas Eve, and my sister-in-law and her family arrived late Christmas evening.  Rather than a big family meal just as everyone was arriving, I opted to serve soup and salad for supper with a big plate of Christmas cookies for dessert.  I always make sugar cookies at Christmas, along with another secret family favorite, but I wanted a third type of cookie on my platter.  Something with chocolate, to round out the flavors I already had going on.  And something simple since cooking (and planning) for so many people was bound to make my head spin.  I channeled my inner Sandra Lee and opted for semi-homemade!  I'm not sure how I came up with this combination, but it was a real winner and something I'll make again and again!

1 package Walkers shortbread fingers

12 ounces dark chocolate

peppermint sprinkles, or finely chopped candy canes

Heat a small sauce pan of water to simmering.  Place a shallow bowl over the pan, ensuring that the bowl is not submerged in the water.  Melt the chocolate, stirring constantly until smooth.

Working quickly, dip the shortbread into the chocolate so that half is covered.  Allow excess to drip off.  Place the shortbread on a wire rack placed inside a baking sheet, and sprinkle with peppermint before the chocolate cools and hardens.

Allow to cool completely before serving.

Colonial Christmas Pomanders

I'm from Southeastern Virginia, right down the road from Colonial Williamsburg.  Naturally, I'm drawn to the classic styles of the area (and era), and that doesn't disclude Christmas decorations!  For out final holiday craft this season, allow me to introduce pomanders to you!  Traditionally a Christmas air freshener, as well as a way to ward off disease, a pomander is made from a piece of fruit (usually citrus) and whole cloves.  Once dried, the natural air freshener will last for years!

citrus fruit, such as oranges, lemons, grapefruit

whole cloves

Simply place the whole cloves into the flesh of the fruit in any pattern you'd like.  Allow the fruit to dry for several days, letting the natural oils and fragrances perfume your home!  If you'd like, tie a sturdy ribbon around the fruit and hang from a window or chandelier.  Use the pomanders in drawers, cupboards, or as part of your seasonal decor (or year round!).  Enjoy the scents of the season!

Cinnamon Hot Cocoa Mix

I've been itching to publish this post for a while now, but these are my boys' Christmas gifts for their teachers this year, and, since a couple of the teachers are Facebook friends of mine and my blog publishes to my Facebook page, I had to wait.  Well, the class Christmas parties were Friday, so now I'm safe!  My grandmother made a version of this cocoa mix and sent it to my mom in college care packages.  And then my mom did the same for me.  She and her friends would also put together packages of cocoa mix for various Wives Club craft fairs during my dad's Marine Corps career.  It's the best hot cocoa you can imagine, and this recipe makes a ton, so you don't need to worry about running out!

1 25-ounce box non-fat dry milk (like Carnation)

1 18-ounce jar coffee creamer (Coffee Mate)

1 16-ounce box powdered chocolate drink mix (Nestles Quick)

1 heaping cup powdered sugar

1/3 cup ground cinnamon

1/3 - 1/2 cup unsweetened cocoa powder

Combine all ingredients in a huge mixing bowl.  Ensure thoroughly combined and all ingredients equally distributed.  

To make a cup of hot cocoa, boil 1 cup of water and stir in 1/3 cup of dry mix.  Stir well.  Add a splash of vanilla and a dollop of whipped cream to make it extra special!

Giving your cocoa mix as a gift?  Here are some ideas for packaging:

-Zip-lock bag of cocoa mix placed inside a decorated brown paper lunch bag

-Mason jar with pretty ribbon

-Like I did it below:  I placed a single serving (1/3 cup) of the mix into a clear cello bag.  Place a few of the single serve bags into a larger gingham sack, along with instructions on how to make hot chocolate.  Tie up the sack with a Christmas tag or jingle bells, and place the sack into a mug!

Old-Fashioned Cinnamon Ornaments

My oldest son is getting to the age that he likes to help in the kitchen.  He also likes crafts and experiments, calling them "projects".  When I saw these ornaments online a while ago, I knew this was a craft he'd love and would be fun to complete together, while my youngest was napping.  I also remembered many of these "antique" ornaments hanging on a kitchen Christmas tree at my mom's house growing up, likely purchased at a primative/Americana store during that phase of my mother's adventures in home decor.  My house just smelled like Christmas while these were baking, and now they're the perfect gift to give his teachers before Winter Break!

1 cup applesauce

1 1/4 cups ground cinnamon, plus more for rolling

1 tablespoon ground cloves

Preheat oven to 200. Line a baking sheet with parchment paper.

In the bowl of a stand mixer fitted with a paddle attachment, combine the applesauce, cinnamon, and cloves and mix until dough comes together (it may take a few minutes). The dough will be rather wet and should form a ball without being too sticky. Add additional applesauce or cinnamon if needed.

Sprinkle a clean surface with cinnamon. Place the dough on the surface and sprinkle with more cinnamon. Use a rolling pin to roll the dough to 1/4 inch thick, sprinkling with more cinnamon to keep from sticking.

Cut out with cookie cutters and place on the pan so that they aren’t touching. Use a wooden skewer or toothpick to poke a hole into each ornament (to attach string). Bake in the preheated oven for 1 1/2 – 2 hours or until rock hard.

Once cool, you may need to "re-hole" the ornaments to get the string through.

Makes about 12 ornaments, depending on size.

Homemade Bath Salts

Like every mother in America, every Christmas I have the additional stress of coming up with a fabulous gift idea for my sons' teachers.  I'm not the most crafty person in the world, but I'm not completely inept, either.  That said, I really don't have the time (or patience) to scour Pinterest or spend a bunch of money on these gifts.  After all, between Valentine's, Teacher Appreciation, Birthday, and End of Year, these ladies get more gifts throughout the year than I give my own mother!  And let's face it, the holidays are a stressful time of year, so I want something quick, something inexpensive, something I can put together with stuff laying around the house, and something unique enough that it'll stand out just a little bit.  My older son's school puts out a binder with "My Favorite Things" for each of the teachers so parents can get ideas of what the ladies like.  When I saw that my son's teacher loved all things lavender, I knew exactly what I was going to make!!

To fill a pint-sized Mason jar:

1 1/3 cup epsom salts

2/3 cup baking soda

1-2 tablespoons scent-inducing ingredient of your choice (I used lavender buds)

Mix all together in a large bowl.  Pour into Mason jar and secure lid.  Tie with raffia and attach a wooden scoop for a natural look.

To make mine look a little festive, I placed each jar in a brown paper lunch bag, tied with more raffia, and attached a couple of jingle bells (which coincidentally were left over from my wedding nearly eight years ago!).  The teachers loved the gift (supposedly teachers in other classes were jealous) and my mom even stole this idea to take to her neighbors as gifts!

Port Wine Cheese Ball

Who doesn't love a cheese ball?!  This is a favorite family appetizer in my family, the perfect precursor to a later meal or addition to the hors d'oeuvres table at a cocktail party.  This year, half of our out-of-town guests were arriving late Christmas evening, pushing our Christmas supper to well after the traditional dinner hour.  I had this cheese ball on hand to hold us over until everyone had arrived and all the gifts had been unwrapped.  It's equally wonderful for a game night snack or a gift to surprise neighbors or a favorite teacher!  Change up the cheese, dried fruit, herbs, and nuts to make the flavor your own!

1 cup tawny port

1 package cream cheese, softened

1 2-cup package shredded cheddar cheese

1/4 cup dried cherries, chopped

3 tablespoons minced fresh chives, divided

2 teaspoons tawny port

1/8 teaspoon ground nutmeg

salt and pepper to taste

3/4 cup chopped pecans

Boil 1 cup tawny port in a small saucepan until reduced to 2 tablespoons.

Combine cream cheese, shredded cheese, cherries, 1 tablespoon chives, remaining 2 teaspoons port, and nutmeg in a stand mixer fitted with the paddle attachment.  Season with salt and pepper.  Stir port syrup into cheese mixture just to swirl.  Roll into a ball.

Combine pecans and remaining chives and spread on a plate or in a shallow dish.  Roll cheese ball into mixture to coat evenly on all sides.  Wrap in plastic and chill until ready to serve.

Spicy Almonds

Growing up, family meals, especially holidays and celebrations, were preceded by "Party Time" when my dad would mix cocktails (or Shirley Temples for the kids) and we'd snack on hors d'oeuvres while my mom finished the cooking.  For my first Christmas in our new home (last year) and the first time we really had the space to spread out, I wanted to have a festive array set out for Party Time.  With two small children, I guessed that Christmas Dinner would be delayed, even with the best planning, and I was right.  We didn't eat until almost 10:00!  Thank goodness we had plenty to tide us over while I finished the main course!

2 cups whole almonds, with the skin

1 teaspoon salt

2 teaspoons olive oil

1 or 2 pinches crushed red pepper flakes

1/4 teaspoon garlic powder

Preheat the oven to 325.  

In a medium bowl, combine the almonds with 2 tablespoons water and the salt, tossing to coat evenly.  Spread the almonds on a baking sheet and bake 8 minutes.  

Remove from the oven and drizzle the olive oil over the nuts.  Use a spatula or wooden spoon to mix the nuts until the oil is thoroughly incorporated.  Sprinkle the pepper flakes and garlic powder onto the almonds and mix to coat well.  

Return the almonds to the oven and bake 5-6 minutes more, stirring after 3 minutes to ensure even cooking.  Remove from oven and let cool.

Almonds will keep in an airtight container up to 1 week.

Recipe adapted from the Williams-Sonoma Bride & Groom Cookbook, by Gayle Pirie & John Clark.

Warm Marinated Olives

Olives are an acquired taste.  One I took a few years to acquire.  But now I love them and recently got chided for eating almost an entire jar of garlic stuffed olives my mom was saving for a special occasion.  Oops!  This hors d'oeuvre is especially Mediterranean and was a perfect snack for my Christmas dinner last year.  It would be equally divine at a holiday cocktail party.  Play around with the olive varieties according to availability at your market; just make sure you have different colors and sizes for visual appeal!

1/2 cup Picholine olives

1/2 cup Moroccan olives

1/2 cup Nicoise olives

1 orange

1 lemon

leaves from 2 springs fresh thyme

1 clove garlic, minced

1 1/2 tablespoons olive oil

Rinse the olives under cold water to remove any brine.  Pat dry.

Remove half of the orange's zest in long strips.  Do the same with the lemon's zest.

In a bowl, toss the olives with the zests, thyme, garlic, and olive oil.  Just before serving, heat the olives in a medium saute pan over low heat just long enough to bring out their flavors and gently warm them.

Serve in an earthenware crock or dish with small ramekin for discarded pits.

Recipe adapted from the Williams-Sonoma Bride & Groom Cookbook, by Gayle Pirie & John Clark.

Rudolph's Tipsy Spritzer

While I've hosted Christmas Dinner at my house before, last year was the first year I hosted my mom's birthday (Christmas Eve) and both Christmas morning (brunch and gifts) and Christmas Dinner all on my own.  I had an incredible amount of help in the kitchen (thanks, Mama!) and it was a ton of fun to plan a meal and have both sides of our family here to witness the magic of Christmas through our toddler and baby!  The joke is that I'll never want to play hostess again, and while it was definitely a ton of work, never say never, right?!  While I was researching recipes to pull together as my menu, I came across this cocktail that is the perfect signature drink for your next holiday party.  Make up a big pitcher, and I promise your guests will be asking for seconds!

5 cups orange juice

1 20-ounce bottle Sprite 

1 1/2 cups vodka

1/2 cup maraschino cherry juice

1/4 cup fresh lemon juice 

Maraschino cherries

Fresh rosemary sprigs

Stir together all ingredients; serve over ice. Garnish with cherries and rosemary.

Recipe adapted from Southern Living, December 2008.

This Month: Holiday Cocktail Party

The holiday season is rife with cocktail parties, open-houses, cookie and ornament exchanges, and celebrations galore!  I love to throw a simple cocktail party as opposed to a sit-down dinner.  When you're from a military family, you typical mix with many circles, so this setting is perfect to let your guests mingle and get to know each other.  Also, you don't need to worry if you have enough chairs or matching place settings.  You can set up stations throughout your party space, having areas dedicated to the drinks, sweet, and savory dishes.  My version was simply the appetizers leading up to Christmas dinner, but these can easily be incorporated into a wonderfully sophisticated cocktail party!  Enjoy!

Rudolph's Tipsy Spritzers

Warm Marinated Olives

 Spicy Almonds

Vanilla-Pear Muffins

I saw this recipe online and knew I needed to buy the entire cookbook.  I also knew I needed to make these muffins for Christmas morning.  Our family tradition is to have muffins or bagels with coffee and tea while the kids marvel over their gifts from Santa (we don't wrap those) and we all open our stockings.  While we're opening stockings, a breakfast casserole is typically baking away in the oven, and we'll eat breakfast before tearing into the wrapped gifts under the tree.  These are fabulous.  They're a little time-consuming when you have excited toddlers, so feel free to make them ahead and reheat just before serving, like I did.

For the topping:

3 tablespoons sugar

2 tablespoons chopped walnuts

1/4 teaspoon ground cinnamon

For the muffins:

2 cups flour

1/2 cup sugar

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

1/2 cup canola oil

3/4 cup buttermilk

2 teaspoons vanilla extract

4-5 firm, ripe pears, peeled, cored, and coarsely chopped

1 cup chopped walnuts

Preheat the oven to 350.  Grease a 12-cup muffin pan with butter.

Make the topping.  Combine all ingredients in a small bowl.  Stir and set aside.

Make the muffins.  Whisk together the eggs, oil, buttermilk, and vanilla until blended.  Add the flour, sugar, cinnamon, nutmeg, baking powder, and salt, stirring until just evenly moistened; the batter will be lumpy.  Fold in the pears and walnuts until evenly distributed.

Spoon the batter into the prepared muffin tin, filling them level with the rim.  Sprinkle the topping over the muffins.  Bake until golden, dry, and springy to the touch, 20-25 minutes.  Transfer to a wire rack and let cool 5 minutes before turning out.

Serve warm or at room temperature, with butter.

Recipe adapted from Williams Sonoma Bride & Groom Cookbook, by Gayle Pirie & John Clark.

Grapefruit Brulee

I think all brunches should include some fruit.  And, when you're hosting four family meals in two days, fast and easy is the name of the game.  These grapefruits are just that, in addition to tasty, elegant, and a fun twist on a breakfast staple!  Cutting around the rind and between the membranes before you assemble makes eating easier on your guests and gives extra space for the sugar and spice to make its way into the fruit (ya know, just a tip!).

1/3 cup sugar

2 tablespoons ground cinnamon

3 or 4 ruby red grapefruits

Preheat the broiler.  Position an oven rack in the top third of the oven.

Combine the sugar and cinnamon in a bowl.  Stir to ensure even distribution.

Halve each grapefruit.  Sprinkle cinnamon-sugar evenly on each grapefruit half.  Place under the broiler about 5 minutes, until golden and bubble.  Watch closely; these will go from perfect to burned in the blink of an eye!

Serves 6-8.

Recipe adapted from The Comfort Table, by Katie Lee.

Hot Mama Bloody Marys

Nothing says brunch like a Bloody Mary.  I'm not sure why; they just seem to go together.  I'm not a huge fan of them, but my husband and father-in-law are, and they're a festive drink with Christmas colors.  Oh, and they also scream Southern so for my Southern Coastal Christmas Brunch, they were a perfect fit!  I should have made a double pitcher of these; they were gone in a hurry! 

1 46-ounce bottle spicy tomato juice (like V8)

1 1/2 cups vodka

juice of 1 lemon

2 teaspoons horseradish

1 teaspoon celery seed

1/2 teaspoon salt

1/4 teaspoon pepper

Tobasco, to taste

celery stalks, to garnish

Combine all ingredients, except celery stalks in a large pitcher.  Stir and adjust to taste.

Pour over ice (or not), garnish with a celery stalk, and serve.

Recipe adapted from The Comfort Table, by Katie Lee.

This Month: Holiday Brunch

Last year I was in charge of Christmas.  Totally in charge.  My mom and my in-laws were in town.  Both my brothers were here.  We had a 6-month old and a 2 ½  year old.  It was a crazy few days of cooking.  Since Mama's birthday is Christmas Eve, in addition to hosting Christmas Brunch and Dinner, I also prepared a birthday breakfast and dinner at our house.  It was hectic.  My kitchen was a mess.  My dishwasher didn't stop running for three days.  But I wouldn't complain.  Ever.  Because my whole family was here, and having spent a Christmas in California without any extended family just two years before, my husband and I decided that we had little desire to be "alone" during the holidays ever again.  Anyway, here's my version of Christmas Brunch, which was served after we opened stockings but before we tore into the wrapped gifts under the tree.

Hot Mama Bloody Marys

Vanilla-Pear Muffins

Grapefruit Brulee

Shrimp & Grits

The whole menu:

Bloody Marys

Peach Bellinis

Fruit Salad 

(Honeydew, blackberries, raspberries, star fruit, 

and a sprig of rosemary drizzled with Grand Marnier)

Sweet Potato Biscuits with 

Raspberry-Peach Champagne Jam

Vanilla-Pear Muffins

Shrimp & Grits

Tomato Tart

Lemon Cream Chicken with Champagne Risotto and Asparagus

I found this recipe while surfing the internet one day.  I knew immediately that I wanted to serve it for New Year's Day.  Then my husband and I decided to invite both our families here for Christmas, so I bumped the menu up a week.  But it would be just as good for New Year's, especially with the addition of a little bubbly in the risotto.  And since the original recipe was written for two servings, this would be the perfect dish to keep in mind for Valentine's Day or your next anniversary.  Or, if you're a dude and want to impress your lady, I promise this is a recipe you need to learn to master.  It's a little involved, but it is worth the effort...and is a great meal to make together, if you and your special someone enjoy sharing cooking duties!  Enjoy!

3 cups chicken stock

5 tablespoons extra-virgin olive oil

1 onion, chopped

2 cloves garlic, chopped

1 cup arborio rice

Salt and pepper

1 split (half-bottle) champagne or sparkling wine

3/4 cup heavy cream

1 3-inch piece peel and juice of 1 lemon

1 pinch cayenne pepper

2 skinless, boneless chicken breast halves

1/8 pound sliced pancetta, chopped

1 small bunch asparagus, cut on an angle into 1-inch pieces

1 large shallot, thinly sliced

1/2 cup grated parmigiano cheese

3 - 4 sprigs thyme, leaves stripped and chopped

In a medium saucepan, heat the stock over low heat. In a medium skillet, heat 2 tablespoons olive oil, 2 turns of the pan, over medium-high heat. Add the onion and garlic to the skillet and cook until softened, 3 to 4 minutes. Add the rice and toss to coat; season with salt and pepper. Stir in the champagne and boil to evaporate slightly, about 2 minutes.

Stir a couple of ladlefuls of warm chicken stock into the rice and cook, stirring occasionally, until the liquid evaporates. Add more broth, a few ladlefuls at a time, reserving 1/2 cup. Cook until creamy, stirring occasionally, about 18 minutes.

While the risotto cooks, in a small saucepan, cook the cream, lemon peel and cayenne over medium-low heat until slightly reduced, about 15 minutes.

Meanwhile, season the chicken breasts with salt and pepper. In a nonstick skillet, heat 2 tablespoons olive oil, 2 turns of the pan, over medium-high heat. Add the chicken and cook for about 6 minutes on each side. Transfer to a cutting board (reserving the skillet); add the reserved 1/2 cup chicken broth to the pan juices in the skillet and stir. Stir this liquid into the risotto as it cooks.

In the nonstick skillet, heat the remaining 1 tablespoon olive oil, 1 turn of the pan, over medium-high heat. Add the pancetta and cook for about 3 minutes. Add the asparagus and shallot and cook, stirring, for 3 more minutes.

To serve, stir the cheese and thyme into the risotto and spoon generous portions onto plates. Slice the chicken breasts on an angle and fan out over the risotto. Discard the lemon peel from the reduced cream; spoon over the chicken. Pour the lemon juice over the asparagus and toss; spoon around the risotto.

Serves 2.

Recipe adapted from Everyday with Rachael Ray, December 2007.

She-Crab Soup

As you know, I grew up "in the Marine Corps" and moved every three years.  It's hard to call any one place home, but since my family moved to Chesapeake the summer before my senior year in high school (yes, I survived!), and I lived there for the next eleven years, I consider Hampton Roads home.  And there isn't a dish that says Chesapeake like she-crab soup!  I've served this as a meal on its own, along with a big green salad, or as a first course for Christmas dinner (served in china teacups, as pictured).  It's elegant, super easy, and delicious!

1 pound quality crab meat, picked over for shells

4 cups seafood stock

3 tablespoons olive oil

2 cups chopped leeks, white and light green parts (about 3 leeks)

3 cloves chopped garlic

pinch of cayenne pepper (more or less to taste)

1/4 cup brandy

1/4 cup dry sherry

4 tablespoons unsalted butter

1/4 cup flour

2 cups half-and-half

1/3 cup tomato paste

2 teaspoons salt

1 teaspoon freshly ground black pepper

Heat the olive oil in a large pot or dutch oven.  Add the leeks and cook 10 minutes over medium-low heat, or until the leeks are tender but not browned.  Add the garlic and cook for 1 minute more.  Add the cayenne and cook over medium to low heat for 3 minutes, stirring occasionally.  Add the brandy and cook for 1 minute, then the sherry and cook for 3 minutes longer.  Transfer to a food processor (or blender) and process until coarsely pureed.

In the same pot, melt the butter.  Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon.  Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes.  Stir in the pureed leek mixture, crab, stock, tomato paste, salt, and pepper and heat gently until hot but not boiling.  Season to taste and serve hot.

May be made ahead!

Serve 4-6.

Recipe adapted from Barefoot Contessa at Home by Ina Garten.

That's right!  A SECOND feature at Miz Helen's!

Mixed Greens with Fig and Wine Dressing

When planning a celebratory dinner, like for New Years, I think it's fun and festive to incorporate special ingredients, and even a little alcohol in your dishes.  This was the inspiration when I was piecing together a menu for Christmas dinner with my mom, my brothers, and my in-laws here.  It was my first time hosting a holiday meal, and while it was a lot of work (and a risk, since I was trying most of the recipes for the very first time) it was well worth it and even more well-received!  This salad is gorgeous and elegant, and the dressing goes a long way and stores great in a jar in the fridge!

9 dried figs, stemmed and halved

1 3/4 cups dry red wine

2/3 cup extra-virgin olive oil

1/4 cup brown sugar

2 tablespoons red wine vinegar

Salt and pepper

1 5-ounce bag mesclun salad mix

4 ounces manchego cheese, shaved

1 cup hazelnuts, toasted and chopped

4 dried figs, thinly sliced lengthwise

1 fresh orange, skin and pith removed and separated into segments

In a small microwaveable bowl, microwave the dried figs and 1 cup water at full power for 2 minutes. Let stand for 5 minutes, then transfer to a medium saucepan. Add the wine and bring to a boil. Lower the heatand simmer for 15 minutes. Let cool for 10 minutes.

Using a blender, puree the fig mixture. Add the olive oil, brown sugar, vinegar and 1 teaspoon salt and blend until smooth. Season with pepper.

Place the greens in a large bowl, drizzle with 1/2 cup dressing and toss to combine. Mound the salad greens onto 4 serving plates and top with the manchego, hazelnuts, figs, and oranges.

Serves 4.

Recipe adapted from Everyday with Rachael Ray, August 2007.

Anytime Hoppin' John

Hoppin' John is a traditional Southern dish served on New Year's Day.  The black eyed peas represent coins and another traditional side dish, collard greens, represent crisp green dollar bills...so together these wonderfully colorful veggie dishes are thought to bring good fortune in the coming year.  Well, New Year's is a long way off, but I needed a change-up in my starches lately.  These flavors come together in a way that melt in your mouth, while the colors just dazzle in a serving bowl!

2 cups black-eyed peas

3-4 cups water

2 tablespoons olive oil

1/4 pound smoked ham, diced

1 small red onion, diced

1/2 red bell pepper, cored, seeded, and diced

1 jalapeno, cored, seeded, and diced

1 cup long-grain white rice

2 teaspoons fresh thyme

1 teaspoon salt, plus more to taste

1 1/2 cups chicken stock

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh cilantro

1/4 teaspoon crushed red pepper flakes

freshly ground black pepper

Place the peas in a saucepan with the water and bring to a low boil over medium heat.  Reduce the heat and simmer about 20 minutes, just until crisp-tender.

Meanwhile, place the olive oil in a separate large saucepan over medium-high heat until hot.  Add the ham and cook and stir for 2 to 3 minutes, until the ham is light brown around the edges.  Reduce the heat to medium and add the onion, bell pepper, and jalapeno, and cook and stir until the vegetables are tender, 3 to 4 minutes.  Add the rice, thyme, and salt and cook and stir until the rice is coated.  Add the stock and stir only once to mix, reduce the heat to low, cover, and summer about 10 minutes.

Drain the peas and add to the pan with the rice.  Continue to cook, covered, another 10 minutes or until all the liquid is absorbed, the peas are tender, and the rice is fluffy.  Remove from heat, stir in the parsley, cilantro, and red pepper flakes.  Season with salt and pepper to taste and serve warm.

Serves 4-6.

Recipe adapted from Southern Kitchen, by Sara Foster.

Debbie's Sugar Cookies

These cookies are a recipe from one of my mama's coworkers.  Apparently, Debbie brings a small plate of these little pieces of heaven to each lady who works in the same upscale gift shop as my mom every year just before they close for Christmas.  And apparently, my mom eats the whole plate on the drive home from work.  No wonder I just found out about these last year, when I called home looking for a new sugar cookie recipe so I could stop cheating and using a Betty Crocker mix.  Debbie ices her sugar cookies, but I'm a tried and true colored sugar kinda girl.  And I use a cookie press.  I don't have the patience for rolling and cutting and re-rolling.  Maybe when my son is a bit older, but for now, the cookie press works.  I had six dozen cookies in and out of the oven in under 30 minutes!


1 cup butter

1 cup powdered sugar

3/4 teaspoons baking soda

1/4 teaspoon salt

1 tablespoon vinegar 

2 1/4 cups flour

Heat oven to 400. 

Combine all ingredients in a large bowl. Blend on lowest speed of mixer. If cookie dough is too dry to handle easily, work in milk a teaspoon at a time. Roll out to 1/4 inch (or pack into a cookie press, as I did). Cut into shapes and sprinkle with colored sugar. Bake on an ungreased cookie sheet for 6 - 8 minutes. Test your baking time on the first batch... my oven only needed 5 1/2 mintues. Cool slightly; remove carefully from the baking sheet. 

Makes 6 1/2 dozen with a cookie press.

Chocolate-Pecan Fudge

Last year I tried my hand at making fudge for the first time.  And I must say it wasn't so bad.  I only wish my dad was still alive.  I daresay he'd admit that this fudge was a far cry from the disaster that I produced in my Easy-Bake Oven many years ago!  Actually, that is a fun family story that is retold every year...  Something about being at my Nana's house and no one was paying attention to me, but Gramps came into the kitchen and was the only one nice enough to say that the brown goo "cooked" with a lightbulb was actually good.  Everyone else was too honest, but Gramps?  Well, he was just doing what grandpas are supposed to do: lie to their granddaughters and hope that they grow up and eventually develop some kitchen skills!


3 cups sugar
12 tablespoons butter (1 1/2 sticks)
2/3 cup evaporated milk
1 12-ounce package chocolate chips
2 7-ounce jars marshmallow cream
1 cup chopped pecans
1 teaspoon vanilla extract


Combine sugar, butter, and milk in a medium saucepan.  Bring to a boil, stirring constantly.  Boil for 5 minutes.  Remove the saucepan from heat and stir in the chocolate chips until melted.


Add the marshmallow cream, pecans, and vanilla.  Beat until blended.  Pour into a well-greased 13x9-inch pan.


Cool, then cut into squares.

Recipe adapted from The Junior League Celebration Cookbook, by The Association of Junior Leagues International Inc.