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An Afternoon Tea Treat-Cranberry, Orange and Walnut Quick Bread

In Budget Smart Cook on May 9, 2013 at 2:37 pm

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One of my favorite things to do is put together an afternoon tea, complete with finger sandwiches, scones, and other sweet treats. I’m always looking for new recipes to add and here’s one I came up with last week. I thought I’d share it with you because it’s easy to make, has simple ingredients, and maybe even perfect for a Mother’s Day treat-

1 1/2 cups all purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup vegetable oil
1/2 cup orange juice
2 eggs, beaten
1 orange, peeled and cut into small pieces (also toss the pieces in some flour to stop them from sinking to the bottom of the bread while it’s cooking)
1/2 cup sweetened dried cranberries
1/2 cup chopped walnuts

Heat oven to 350 degrees. Spray a 8 X 4 inch pan with non-stick spray.

In a large bowl sift together the flour, salt, baking powder and add the sugar.

In another bowl mix together the oil, orange juice and eggs. Add this to the flour/sugar mixture and mix thoroughly.

Add the orange pieces, cranberries and walnuts. Mix until everything is well incorporated.

Pour the mixture into the prepared pan.

Cook for about 50 minutes, check after 40 minutes. The loaf is ready when a toothpick inserted in the middle comes out clean.

Let the loaf cool in the pan for about ten minutes and then turn out onto a cooling rack and let cool completely before slicing.

Makes 16 slices.

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Putting A New Spin on Old Favorites

In Budget Smart Cook on March 8, 2013 at 7:20 pm

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Although there are several feet of snow on the ground where I live, I know spring is around the corner. The change of seasons always gets me thinking about trying new dishes or giving old ones a make-over. Sometimes we can get set in our ways and food and meal planning can seem tedious and time consuming. It’s often when we turn to the deli or restaurant and spend more than we should. Here are some of my favorite tricks for putting a new spin on some old favorites-

Potatoes
I often say I could make a meal out of just potatoes but even for a fan like me, they can get boring. I’ve found when you get to the point when you can’t stand the thought of another meal with mashed potatoes, try cooking them a different way. One of my fall back methods is cutting them up into quarters or even slices and roasting them with some oil, salt and pepper, and even spices like smoked paprika. Also try fresh or dried herbs. Rosemary and thyme are two of my favorites. I’ve also tried mashing the potatoes with something besides butter or low fat spread. I’ve been using cream cheese and adding chives. And one thing that’s really nice is to cook some carrots with them and mash them together.

Vegetables
And what meal isn’t complete without at least one or two veggie side dishes? I found myself in the green bean and carrot rut awhile back and now have decided to venture into things like kale and parsnips. And just like the potatoes, roasting a blend of seasonal vegetables can give any meal pizzazz.

Soups
I love soups but some of the them were starting to taste the same so I’ve found some ways to mix things up. I’ve been using a mix of fresh and dried vegetables, like dried tomatoes and mushrooms. And another trick I’ve learned is to use the water the dried vegetables have soaked in, and add it to the soup so each time you get something different. And I always say even if you’re following a recipe nothing is ever set in stone. I’m getting more adventurous and trying different seasonings in the soups I’ve been making for years. And try pureeing half the soup or if you always puree it, leave it as is.

Rice
This one came out of pure laziness on my part. Last year when I was working on a few projects and didn’t have as much time to cook as I once did, I decided to bake more things so I didn’t have to stand by the stove. One of those things was rice. I now prefer the fluffy texture this method of cooking gives it. Also, remember the lemongrass I added to a recipe a couple of weeks ago? Adding things like that adds a different flavor each time you cook it. I’m also going to try adding stock instead of water too.

Cheeses
I don’t think you could ever run out of different cheeses to try but most of us fall back on the same ones. I’ve been adding smoked cheeses to veggie burgers and found it gives them a whole new taste and for about the same price as regular cheese.

Breakfasts
And nothing could get more boring than serving the same old, same old at breakfast each morning. Yes, I’ve been guilty of that one too many times. Even if it’s oatmeal every day try adding different flavors and ingredients, like dried cherries or cranberries. I sometimes bake oatmeal too which gives it a whole different taste. And one quick breakfast I discovered when time isn’t on your side is a peanut butter and jelly sandwich. In fact, for me it’s been the perfect way to use the jams that I made last summer. Just this week I’ve used blueberry spice, peach with ginger, and strawberry with balsamic vinegar and almost forgot about all the snow outside!

Here are some links I found this week that I thought I’d share with you-

Some ideas for cheap but healthy foods-

http://shine.yahoo.com/financially-fit/5-cheap-healthy-foods-035300770.html

In the UK it’s been Climate Week, this site has ideas about ways you can change your habits to not only green your home but save money too-

http://www.climateweek.com/climate-week-at-home/

And the folks at BenBella Books sent me information about The China Study which is an upcoming cookbook featuring plant based foods, and also a new community they’ve set up. They have recipes on the site and also this section where you can sign up for the chance to win books-

http://www.thechinastudy.com/about/giveaways/

And finally congratulations to Ruth who won the Meatless Monday book giveaway.

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Super Cheap Super Foods

In Budget Smart Cook on February 15, 2013 at 6:15 pm

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I don’t know if any of you saw this article on Yahoo Shine last week about superfoods that cost less than a $1. Lentils, oats, kale, almonds, tea, oranges, tuna, peanut butter, apples, eggs, carrots, cabbage.

Here’s a link to the article just in case you didn’t catch it-

http://shine.yahoo.com/shine-food/better-1-menu-superfoods-ring-99-cents-less-180300537.html

Many of my favorite budget friendly foods made it to the list. And it is proof that you can eat well and still stick to a budget. I thought I’d refer back to these foods in the coming weeks and develop recipes for each one, and I’ll share them with you.

But not all my favorite bargain foods made it to the list. Here are some other ones I think also deserve to be in the spotlight-

Beans
I keep cans of beans in the pantry for adding to soups, burritos, chilis, you name it. They’re supercheap and often times, on sale too. However, I’ve found another way to save even more on beans and that’s to buy them dried, on the grocery store shelves or in the bulk bins.

The nicest thing is there are so many varieties. And recently I’ve even been making homemade hummus using dried chickpeas. One thing that used to put me off buying the dried variety was the soaking and then standing over them while they cooked. Most of the time they use to stick to the saucepan or if I went away to do something else, boil dry. Then I discovered the best way to prepare them is the slow cooker. During the day I let them soak in the slow cooker and then overnight I cook them. In the morning I drain them and put the ones I’m going to use straight away in the fridge, the rest I freeze. It’s the perfect way to have these nutritional powerhouses ready whenever you need them.

Tofu
I know some people really hate tofu but I hope you’ve seen how I’ve been using this bargain buy for Meatless Monday meals. The key is freezing it, letting it marinade and then sautéing it until it’s crispy and browned. It’s a great meat substitute and you can buy it for less than $2 just about anyway.

Other Super Vegetables
I know carrots and kale made it to the list and they are great buys, but there are other green veggies that are often on sale. If the fresh variety isn’t on sale I often head to the frozen food section for things like spinach and broccoli. And carrots are always a good price but other veggies containing carotene are sweet potatoes and squash and won’t break the budget.

Edamame
Depending on where you shop and look, you can buy a package of frozen edamame for less than $2 and I use them in stir fries and also as snacks too. Eat them as is or roast them in the oven with some oil, salt and pepper until they’re crispy and that’s all it takes. They’re much better for you than potato chips.

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Make It or Buy It?

In Budget Smart Cook on January 31, 2013 at 7:00 pm

If you’re on a budget there’s always the temptation to try and make everything from scratch. Many times I’ve been in the middle of making a homemade salad dressing and thought I wonder if it would be cheaper just to buy it. Part of the appeal of making my own has nothing to do with cost, and more to do with knowing what’s in the food I eat.

A few months ago while I was on one of the book trading sites I stumbled across this book. Make The Bread, Buy The Butter by Jennifer Reese. It’s all about what you should and shouldn’t cook from scratch, so I thought why not use one of my trade points and check it out.
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I’m really glad I need because the book, besides being brand new, is a fun read with lots of useful tips about how to decide on what to make and what to buy at the store. The author lost her job which set her on the course of food related experiments like making her own breads and peanut butter. It’s full of recipes and now definitely a keeper on my book shelf. After reading the book it got me thinking more about what’s worth making at home. Here are some things I make from scratch and how I decide-

Bread
I love bread and sometimes eat too much of it. It’s one of the things on my list that no matter how tight the budget, I try to squeeze in a gourmet loaf of bread now and then. In the past they’ve been around $5, but in the last year or good quality bread has become more expensive, but I don’t want to go without. I’ve been making my own and one thing that comes to my rescue each time is my bread machine. Without it I’d probably still make bread but not so often. Just the other day while I was doing a million other things I put flour, yeast, oatmeal, yogurt, salt and water into it and three hours later had the best wheat and oatmeal bread for lunch. The same thing at the store would probably be around $6.

Jams and Jellies
For me the biggest appeal isn’t the cost because jam always seems to be on sale, but the pleasure in making it and eating something in the dead of winter that I made in the summer. You can control the sugar content too which is big deciding factor for me.

Soup
I admit I do keep some canned soups in my pantry supply because they’re handy, always on sale, and if you get sick and don’t have homemade, they’re great to fall back on. Having said that, once you get into the habit of making and eating ones you’re made yourself, there’s no going back. Best thing about soup is depending on what ingredients you use you can turn it into a low cost meal. And they’re great for using up leftover ingredients too.

Pastry
Once upon a time I always kept a box of pastry in the freezer but now the only types in there are phyllo and puff. I’ve never tried to make phyllo and don’t think I ever will. And I have made puff pastry but it was too time consuming. However, short crust pastry is always homemade now. I make double the amount and freeze half of it so it’s always ready and waiting.

Salad Dressing
Most of the dressings I make have some mayonnaise in them and for awhile I thought if I have to keep buying it, wouldn’t it be cheaper to buy salad dressing? But once again, mayo always seems to be on sale so I stock up. And one type of dressing that I’ve never had second thoughts about making at home is vinaigrette. Easy and simple and oil, vinegar, mustard, salt and pepper and some herbs don’t cost much.

Yogurt
While regular yogurt isn’t that expensive, the better qualities ones are so I usually end up buying one and then using some of it to make my own batch using my yogurt maker. Nicest thing is you can add just about anything to it, and even turn it into your own Greek style variety.

How to Decide
As well as your budget you have to look at the time factor. If something’s going to take you hours and then sometimes it’s worth going to the store. Also, if something is on sale or I have a coupon or both then the store bought variety wins hands down. Lastly, if it’s something that doesn’t have a load of strange sounding ingredients in it then I usually don’t mind buying it at the supermarket.

Recipes
And if you’ve ever thought about making your own version of things you find at the store or a restaurant, check out this site for some ideas- http://www.copykat.com/

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Maximizing Flavors in Budget Recipes

In Budget Smart Cook on January 24, 2013 at 7:19 pm

One thing that’s often a challenge when you’re cooking budget recipes is getting enough flavor. While I’ve been making vegetarian and vegan dishes I’ve learned that there are easy and inexpensive ways you can make plant based foods more tasty, and I think you can apply these techniques to budget friendly dishes too-

Search the Spice Aisle
Sometimes my favorite aisle in the supermarket is the one housing the spices. It seems like there are new ones added each week. And with so much interest in world cuisines right now, stores are offering ones that were once hard to find. Check out all types of chilis that are perfect for soups and stews. Some give cheaper dishes a more gourmet taste and for just a few pennies. One thing I love and won’t be without is smoked paprika and a chipotle chili powder. They cost more but a little goes a long way and they’re so good nothing goes to waste. One way to save even more money on spices is to shop the bulk bins. I keep the container from ones I’ve purchased in the spice aisle and just refill them. One thing I’m also considering is getting a spice grinder and buying the spices whole which people have told me not only saves money but tastes so much better too.

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Salts and Peppers
And speaking of spices, gone are the days when you just had to add regular salt and pepper to a dish. I’ve been using this chili salt for years for things like baked potatoes. Someone recently told me about smoked salts which add lots of flavor so I’m going to give them a try. And there are even flavored peppers. McCormick makes a couple of them, one’s a Worcestershire flavor and the other a smokehouse. They’re both great in veggie burgers.

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Mushrooms and Soy Sauce
A few years ago I interviewed the author of a vegan cookbook and she told me about something known as umami or our fifth taste. It’s especially important in vegetarian cooking because it adds more depth of flavor but any dish can benefit from it. Lots of foods have it including some inexpensive ones like mushrooms and soy sauce. After I’d interviewed this author I went online to find out more and found this informative site. Here’s a link to one of its pages that lists foods rich in umami http://www.umamiinfo.com/umami-rich-food/

Stocks for Soups
Every week I make a batch of homemade vegetable stock and each week it turns out different because of the ingredients I use. I have a container in the fridge and during the week I put all the vegetable trimmings and tops of carrots and onions in there and whatever’s in there at the weekend is added to a pot along with enough water to cover it, a handful of peppercorns, a bay leaf and a few dashes of salt and I let it come to the boil and them simmer it for about an hour. I not only use it for soups but I also sauté vegetables in it too. I start with oil but then when I don’t want to add more, I ladle in stock which I find intensifies the flavor of the vegetables. And if you want a real burst of flavor try reducing it down and adding it to soups and stews, even gravy.

Garlic, Onion Powder and a Dash of Parmesan Cheese
One of my goals is to create the ultimate veggie burger…and let’s just say I’m getting closer. Three things I’ve found balance out and give flavor to just about any vegetable or bean based dish are three ingredients, garlic, onion powder and Parmesan cheese. And if you’ve never tried them as a trio before start by using them on oven roasted potatoes which pair great with just about everything. Peel and dice about four medium-size potatoes and put them into a baking pan, add about three tablespoons of oil, a tablespoon each of the powders, and the cheese and toss everything together and bake in a 375 degree oven for about twenty minutes or until golden brown. There also great on their own with some salsa or ranch dressing as a dip.

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The Leftovers Dilemma

In Budget Smart Cook on January 17, 2013 at 7:28 pm

Last week I read a jaw dropping statistic that said half of the food produced in the world is thrown away. I guess I shouldn’t be too surprised because I already knew that the average household tosses out $500 worth of food per year. We’re all guilty of it, even those of us who are budget minded. It could be vegetables and fruits that turn rotten before you get to eat them…or yes, forget about them tucked away at the back of the fridge. Or it might be the leftovers that no one seems to want. Here are some tricks I’ve found help me use everything that’s in the fridge, freezer, and even the pantry.

Make a Second Meal

Look through your leftovers and figure out what could become another meal. I found this site that helps you if you’re lost for ideas. You type in three ingredients you have on hand and they give you recipe suggestions. Sometimes it comes up empty, but the site also has a section with recipes, and it’s divided into categories like lifestyle and equipment. http://www.bigoven.com/recipes/leftover.

Make Homemade TV Dinners
You’ve probably heard me mention this one before. Many years ago I purchased plates that are divided three sections and I use them for making homemade TV dinners. Leftover potatoes, rice, vegetables and chicken or fish, even a slice of meatloaf becomes another meal that’s stored in the freezer. Best thing is no one recognizes them as a recycled meal, and if you’re ever short on time, these are the answer.

Dry or Freeze It
Sometimes I buy something with every good intention of using it and then never get around to it. Rather than let it go to waste, or just rot on the fridge shelf, I either dry it, using my dehydrator or freeze it. I sometimes do this with leftovers too. If I have corn or peas I put them in the dehydrator and use them later for soups and stews.

Make Your Own Meal Kits
I always keep a few of these on hand and they’re perfect when you have just a few carrots, stalks of celery, maybe half an onion left. I discovered that most of the recipes I made had those three ingredients in them so now I keep bags of them in the freezer and call them my homemade meal kits. Perfect for stir-frys too.
And here are some ideas for using specific leftovers-

Beans
Perfect for putting in soups and stews. Or combining with scrambled eggs and cheese for homemade breakfast burritos.

Bread
One thing I never buy is breadcrumbs. Sometimes I have slices from different loaves of older bread that aren’t fresh enough to make a sandwich with, but make ideal breadcrumbs. I even add garlic powder and herbs for the flavored variety. And if you ever have leftover tortillas, turn them into chips.
I cut them into triangles, brush them with oil and sprinkle on chili powder and cumin and bake them for about ten minutes in a 375 degree oven.

Potatoes
These cry out to be made into fritters or things like fish cakes. And the ideal way to use leftover fish too.

Meat or Chicken
If there’s not quite enough for another meal one good idea is to chop it up, combine it with vegetables and gravy and make a shepherd’s pie.

Pasta
I use mine in soups, or one serving portions of mac and cheese.
Rice
This goes into either soups or even quick rice puddings.

Stuffing
I always seem to have leftover stuffing during the holidays which I now put in the freezer for later use. It does make the perfect filling for stuffed Portobello mushrooms.

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It’s a Souper Month

In Budget Smart Cook on January 10, 2013 at 7:35 pm

Did you know that January is National Soup Month? I love making and eating soup year round but there’s nothing better than chasing away a cold winter’s day than a bowl of homemade soup.

Soups are the ultimate budget smart meal and some of the secrets I’ve found to making a great one are-

Onions and Garlic etc.
I don’t think you can have a good soup without at least one member of the onion family in the mix. I usually start with onions, garlic, and then add things like celery and carrots. I then turn the heat low and let them sweat for at least ten minutes to bring out all their flavors.

Stock
Ninety nine percent of the time I use a homemade stock when I’m making soup. It’s cheaper and as each batch tastes different depending on what leftovers vegetables scraps and peelings it creates more variety. You can also control the salt content of the soup too.

Leftovers
Soups are perfect for using leftover food too. I often add leftover vegetables, like beans and peas. Also things like rice and pasta. And yes, I’ve even put cheese rinds into the stock to give it more flavor. Nothing goes to waste.

A Meal In Itself
Some soups are perfect for a one pot meal, while others pair well with a sandwich. Either way it’s a cheap meal.

Not Just for Winter
In the summer if you’re looking for a light meal, try soup. I know it sounds crazy but sometimes it’s all you need on a lazy summer afternoon. And don’t forget chilled soups too.

Diet Friendly
Soups can also be a great food when you’re watching your weight. If you blend them after they’re cooked they have a creamy consistency that makes you think you’ve add something fattening to the mix. One trick I’ve used to cut down on fat is to saute the vegetables in stock instead of adding more oil or butter.

Make Now Eat Later
The best way to eat soup is to make it one day and eat it the next so all the flavors marry together overnight. And the best thing is most soups are perfect to keep in the freezer.

Here’s a link to an article with soups you can try at home-
http://uk.lifestyle.yahoo.com/blogs/jo-romero/10-seasonal-soups-111659395.html

Red Lentil Soup
I’ve been making this recipe for more years than I can remember. I always rely on it when I want soup in a hurry but don’t want the canned variety. The nicest thing about this one is it uses low cost ingredients, everything in it is good for you, and if you don’t add the flavored oil, it’s a no fat dish.

1/2 cup red lentils, rinsed
1 cup each of chopped carrots and onions
2 cups of stock…I always use vegetable
1/2 teaspoon garlic powder
1/2 teaspoon tumeric
2 teaspoons coriander
15 ounce can chopped tomatoes
pinch salt and pepper
Two tablespoons oil
Handful of cumin seeds

In a large saucepan, add the lentils, carrots, onions, stock garlic powder, coriander and tumeric. Heat until boiling and then lower the heat and cook for about 15 minutes.

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When the onions and carrots are tender, add the can of tomatoes and heat through.

In two batches, pulverize the soup in a food processor or blender and then add back to the saucepan. Season to taste with salt and pepper and keep the heat low.

Meanwhile, over medium high heat, heat the oil and then add the cumin seeds and roast them until they’re fragrant and lightly browned.

Serve the soup and sprinkle some of the cumin oil over the top.

These are a nice addition because they add some flavor and crunch but you can use any spice or herb you like.
Serve immediately.
Serves 4-6

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Easy Entertaining and A Sweet Treat

In Budget Smart Cook on December 17, 2012 at 6:39 pm

One thing I hate is trying to cook everything in one day, so over the years I’ve relied on things I can make or bake ahead of time and freeze. A favorite fall back of mine is mini quiches. They’re simple to make and you can keep them in the freezer until you throw a party or even pull out a few at a time, defrost them and they’re still perfect.

This time around I used cheese and chives, dried from my herb garden.

Sheet of pastry

Filling
2 eggs
2/3 cup half and half
Good sprinkling of salt and pepper
1/4 cup shredded cheese
handful of chopped dried chives

Heat oven to 350 degrees. Take a mini muffin tin and line each one with pastry.

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Beat the eggs and stir in the half and half, salt and pepper and cheese, stir well. Fill each mini muffin with about one tablespoon of the mixture or just under the rim of the pastry.

Sprinkle with chives and bake for about 10 minutes and the let them cool on a baking rack.

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Fillo Dough
One thing I love anytime of the year is fillo dough. Whoever came up with that is brillant. The best thing about it is it pairs well with both savory and sweet fillings. Once again I use muffin tins to form cases and then fill them with things like feta cheese, sun dried tomatoes, olives, chicken salad, and people think you’ve gone to more trouble than you actually have.

To make the basic fillo dough cases I use 12 sheets of pastry and then cut them into quarters using four sheets each.
The key to using this pastry is to keep it covered when you’re not working with it, work fast and yes, plenty of melted butter on each of the layers of pastry.

Even if you’re not perfect with pastry these never let you down. In fact, the more rustic looking the better. Bake them at around 375 degrees for about five minutes or until golden brown.

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A Sweet Treat
One of my favorite things is baklava but even for someone like me who loves to cook, I get lazy. Here’s a recipe I came up with when time is short

12 fillo dough cups, pre-made
1/4 cup each of dried strawberries, blueberries cherries or any other combination you like
1/3 cup toasted nuts, walnuts, pecans
1 slice crystallized ginger, optional
Some honey, optional
1/4 cup of melted dark chocolate

Put the dried fruit in an heat resistant container and pour boiling water over it, let it soften for about ten minutes.

Place this mixture along with the ginger and nuts in a food processor and blend until everything is mixed but don’t let it go to a pulp.

Place the fillo cups on a platter. Fill each one with about two tablespoons of the mixture. You can drizzle it with honey if you want. Next take the melted chocolate and drizzle the chocolate back and forth until they’re all well covered.

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Appetizers and Quick Gift Ideas

In Budget Smart Cook on December 13, 2012 at 7:10 pm

One thing I really dislike is serving the same appetizers every year. Deviled eggs are always a strand by but last week I thought of something a little different.

Curried Veggie Eggs.
6 eggs, hard-boiled and shelled
3 tablespoons mayonnaise
Sprinkling of salt and pepper
1 carrot, peeled and finely diced
½ small onion, peeled and finely diced
1 stalk celery, finely diced
2 teaspoons curry powder, more if you like more heat
1 tablespoon oil

Heat the oil over medium heat in a skillet and sauté the onion, carrot and celery until lightly golden brown and soft. Add these to a bowl.
Cut the eggs in half and scoop out the yolks, adding them to the bowl of vegetables.
Mash the two together and then add the mayonnaise and curry powder. Mix together and taste. Season with salt and pepper.
Take about 1and ½ tablespoons of the curried egg mixture and pile them back into the egg white halves.

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Pate
I’ve also been experimenting with a new walnut and caramelized onion pate and thought baking it in mini muffin tins was a novel idea. I’m still working on the recipe and when I get it perfected I’ll share it with you.

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And cream cheese always come to the rescue, but never more so than during the Holidays…best thing it’s on sale too.
This is a cheese log that’s easy to put together and instead of rolling it in nuts I used leftover herb stuffing mix that I put in the blender to make breadcrumbs

1 8 ounce package of cream cheese
¼ cup chopped black olives
¼ cup sun-dried tomatoes that have been soaked in hot water
½ cup feta cheese
1 tablespoon basil
½ cup stuffing breadcrumbs

Soften the cream cheese at room temperature for about ten minutes. Mix in the olives, feta cheese, tomatoes, and basil and mix well.
Take two sheets of plastic wrap and place half the mixture on each one. Wrap and form into two logs and then place in the fridge for about an hour.
Roll each log in the stuffing breadcrumbs and serve with crackers.

Quick Gifts and Stocking Stuffers
And if you’re running out of ideas (or money) for quick gifts or stocking stuffers some of my favorite are fragranced Epsom Salts. I keep containers that have housed body lotion, rinse them out and add some Epsom Salts along with either a few drops of essential oils or crushed herbs. For this one I used lavender from my garden. Another one I’ve made was using dried lemon balm, also from my herb garden.

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I also look for unusual containers like this silver one. Just a dollar at a local arts and craft store. Put the salts in a small plastic bag and put it inside the container and you don’t even need ribbon or wrapping paper.

And finally the fragrance pillows you can put in closets or boxes to make your clothes smell nice. These ones I filled with Poly Fill and crushed lavender.

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Two Goodies for the Holidays

In Budget Smart Cook on December 6, 2012 at 6:32 pm

Here are a couple of recipes I rely on every Holiday season. The first one I use for gifts and also as something to snack on while I’m wrapping gifts.  (Warning, not for those on a diet!)

Brown Sugar-Pecan Shortbread

Makes about 30 cookies

2 cups all purpose flour

¼ teaspoon salt

2 sticks butter (at room temperature)

2/3 cup packed light brown sugar

1 cup pecans, toasted and chopped

12 squares (1 ounce each) dark chocolate, melted

In a medium size bowl, stir together flour and salt.

In a large bowl, use a mixer on medium speed to blend together the butter, slowly add the sugar and then the vanilla until well blended.

Reduce the mixer speed to low.

Gradually add the flour mixture to the butter mixture and beat until well blended. Stir in the toasted pecans.

Turn the dough onto a sheet of plastic wrap and shaped in a 6 X 4 ½ inch rectangle. Wrap securely  and refrigerate the dough for several hours or until completely chilled.

Heat oven to 350 degrees. Line two large baking sheets with parchment paper.

Cut the chilled dough in half lengthwise.

Working with one half of the dough at a time, (keep the remining dough wrapped and in the fridge), cut the dough crosswise into ¼ inch thick slices. Place on prepared baking sheets, spacing 1 inch apart. Repeat with the remaining half of the dough.

Bake in a 350 degree oven for 15 minutes or until lightly golden brown, switching and rotating baking sheets halfway through the baking.

Let the shortbread cool for about 10 minutes and the transfer them to wire racks to cool completely. Dip each cookie into melted chocolate and place it on another sheet of waxed paper. Let them stand at room temperature until the chocolate is firm

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You can store these cookies…if they don’t disappear immediately. With a sheet of waxed paper between layers of the shortbread in air tight containers at room temperature.

This second recipe, well it’s one of those that once again I’m embarrassed to call a recipe. For me there’s nothing worse than throwing a holiday bash and spending all your time in the kitchen. You can make these goodies ahead  of the party. They look great as part of a buffet or even on a cheese platter. There’s no better taste than pear, blue cheese and walnut combined together, and when you serve these treats people think you spent more time with the recipe than you actually did. Best of all cream cheese and blue cheese go on sale this time of the year so they’re budget smart friendly too.

Pear, Blue Cheese and Walnut Treats

(makes about 20 treats)

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1 8 ounce package of cream cheese, at room temperature

1 cup chopped canned pears

½ cup crumbled blue cheese

1/3 cup pulverized walnuts (put them in the blender and chop them until the look like fine sand)

Pinch of pepper

In a medium size bowl, add the cream cheese, the chopped pears and blue cheese and blend together. Place the mixture in the fridge for about 20 minutes which firms it up so handling is a bit easier.

Roll the mixture into ½ inch balls (treats) and place on waxed paper until  you have about twenty of them. Add a pinch of pepper to the walnut mixture and blend together. Pour this onto a large plate and roll each treat in it and then place them back onto the waxed paper.

When they’re all done put them back in the fridge until party time.

Any leftovers you have (as if you actually will) are great as a topping on a green or spinach salad.

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