A recipe that is easy and sure to please everyone’s taste buds is Terrific Toffee topped with almonds. You don’t need very many ingredients and there are seriously only three steps. So even if you are not much of a baker this recipe is a no-brainer.

Terrific Toffee

Ingredients:

1-1/2 teaspoons plus 1 cup butter, softend, divided

1 cup semisweet chocolate chips

1 cup milk chocolate chips

1 cup sugar

3 tablespoons water

2 cups coarsely chopped almonds, toasted, divided

Directions:

1. Butter a large baking sheet with 1-1/2 teaspoons butter; set aside. In a small bowl, combine semisweet and milk chocolate chips; set aside.

2. In a large heavy saucepan, combine sugar, water and remaining butter. Cook and stir over medium heat until a candy  thermometer reaches 290 degrees (soft-cracked stage). Remove from the heat; stir in 1 cup almonds. Immediately pour onto prepared baking sheets.

3. Sprinkle with chocolate chips; spread with a knife when melted. Sprinkle with remaining almonds. Let stand until set, above 1 hour. Break into 2-in. pieces.

Yield: about 2 pounds.

***

Grab some cute ribbon and boxes and voila you have yourself some simple, tasty, and amazing gifts.What are you waiting for? Get baking!

Follow me on Twitter for recipe ideas @missbrittanydow or @blisstree !

Recipe Source: Terrific Toffee by Carol Gillespie from The Taste of Home Cookbook

Image Credit: iStockPhoto

Post from: Blisstree

Recipe Gift Idea: Terrific Toffee

Nothing beats a slow cooker for ease, and potatoes cook up wonderfully in whatever make or model of slow cooker you have. To keep this dish healthy, use lower fat cheese and reduced-sodium ham and broth.

Image: Idaho Potato Commission

Yield: 4 servings
Estimated Cost per Serving: $3.50*

Ingredients:

• 4 medium Idaho potatoes (about 2 pounds), scrubbed
• 1 cup thinly sliced onions
• 1 cup reduced-sodium ham steak, cubed (about 5 ounces of pieces)
• 1 cup fat-free, reduced sodium canned chicken broth
• 1 tablespoon all-purpose flour
• 1/2 teaspoon minced garlic
• 1/8 teaspoon ground black pepper
• 1 1/4 cup reduced-fat, extra sharp, shredded cheddar cheese (such as 2% milk varieties)

Directions:

1. Cut scrubbed potatoes in half lengthwise, then cut each half into ¼-inch thick slices (not too thin or they’ll fall apart during cooking).
2. Place the potatoes, onions, and ham into a slow cooker crock (must be at least 4 quart capacity). In a liquid measuring cup, stir together the broth, flour, garlic and pepper.
3. Pour the mixture over the potatoes, then stir with a wooden spoon to distribute all ingredients.
4. Cover and set slow cooker to HIGH (use LOW setting for 6 hour cooking time). Cook for 3 hours, stirring once after about 2 hours of cooking time. When done, uncover and stir in the shredded cheese. Divide mixture between 4 bowls.

Estimated Nutritional Analysis per Serving: 406 calories, 41 mg cholesterol, 11 g fat ,796 mg sodium, 19 g protein, 61 g carbohydrates

* The Estimated Cost per Serving is a calculated estimate based on a national food average and assumes the preparer already has ingredients like salt, pepper, cooking oils, assorted spices/condiments and other traditional staples readily available in the home kitchen.

Post from: Blisstree

Easy, Cheesy Idaho Potatoes and Ham

Cook time: 40 minutes
Serves: 4

Image: © Courtesy of the Hass Avocado Board

Ingredients:

• Non-stick cooking spray, as needed
• 2 cups fat-free, reduced-sodium chicken broth
• 1 (8 oz.) package reduced-fat cream cheese, placed at room temperature and cubed
• 1 (4.9 oz.) package Au Gratin Potato mix
• 1 green onion, thinly sliced
• 1 Tbsp. fresh thyme leaves, chopped
• 1 ripe Fresh Hass Avocado, halved, seeded, peeled and cut into 1/2-inch cubes
• 1 cup grated Jarlsberg cheese, divided

Instructions:

1. Do not follow package instructions.
2. Prepare an 8 x 8 inch baking dish, pan or similar sized oval casserole dish with non-stick cooking spray.
3. In a medium sauce pan, bring broth to a boil over medium-high heat. Remove from heat and stir in cream cheese and contents of Au Gratin Potato seasoning packet.
4. Mix in dry potatoes, onion, thyme, avocado and 1/2 of the Jarlsberg cheese.
5. Pour into baking dish, making sure that all potatoes are submerged in the liquid.
6. Bake in 350 degrees F oven for 30 minutes.
7. Sprinkle remaining cheese on top and bake an additional 15 minutes.
8. Let stand 10 minutes before serving.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Recipe courtesy of the Hass Avocado Board

Post from: Blisstree

Holiday Hass Avocado and Au Gratin Potatoes

Of course everything in moderation. With that said the Holidays are a time when we over indulge, eat way too much, drink ’til our hearts content, and make resolutions we hope we can keep. I have a great recipe idea for your Turkey leftovers which is fairly low on the calorie scale.

Tuxedo Pasta w/ Turkey

Prep/Total Time 20 min.

Ingredients:

2 cups uncooked bow tie pasta

2 cups cubed cooked turkey (or chicken)

1 medium zucchini, sliced

1-1/2 cups sliced fresh mushrooms

1/2 cup chopped sweet red pepper

3 tablespoons butter, divided

1/4 cup lemon juice

2 tablespoons white wine or chicken broth

3/4 cup shredded Parmesan cheese

3 tablespoons minced fresh basil or 1 tablespoon dried basil

Directions:

1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute the chicken, zucchini, mushrooms and red pepper in 2 tablespoons butter for 4-5 minutes or until vegetables are tender. Add the lemon juice and wine or broth. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until heated through.

2. Drain the pasta; add to the skillet. Stir in the Parmesan cheese, basil and remaining butter.

Yield. 6 servings.

***

If you want to make this pasta even more lean then leave out the butter and substitute with olive oil. You also don’t need the Parmesan but it adds some lovely flavor.

Buon Appetito & Happy Holidays!

Follow Me on Twitter for Up-To-Date Recipe Ideas @missbrittanydow or @blisstree

Recipe Source: Tuxedo Pasta by Jackie Hannahs in The Taste of Home Cookbook

Image Credit: iStockPhoto

Post from: Blisstree

Holiday Leftovers: Tuxedo Pasta w/ Turkey

Prep Time: 25 minutes
Refrigerate: 5 hours

Image: Courtesy of McCormick

Ingredients:

• 1 pound white baking chocolate, divided
• 4 ounces (1/2 package) cream cheese, softened
• 1/4 cup confectioners’ sugar
• 1/4 teaspoon McCormick Ground Nutmeg
• 1/4 teaspoon McCormick Imitation Rum Extract
• McCormick Ground Nutmeg (for sprinkling)

Directions:

1. Melt 8 ounces of the chocolate as directed on package. Beat cream cheese, confectioners’ sugar, nutmeg and extract in large bowl with electric mixer on medium speed until well blended and smooth. Add melted chocolate; beat until well mixed. Cover. Refrigerate 4 hours or until firm.
2. Shape into 24 (about 3/4-inch) balls. Place on wax paper-lined tray. Refrigerate until ready to dip.
3. Coat only 12 truffles at a time. Melt 4 ounces of the remaining chocolate in small microwavable bowl on MEDIUM, 1 1/2 minutes, stirring after 1 minute. Using a fork, dip 1 truffle at a time into the chocolate. Place on wax paper-lined tray. Sprinkle truffles with nutmeg. Repeat with remaining 4 ounces chocolate and remaining truffles.
4. Refrigerate 1 hour or until chocolate is set. Store truffles in refrigerator up to 1 week.

Makes 2 dozen.

Test Kitchen Tip: When dipping the truffles, do so in 2 batches (as directed above in Step 3) as the coldness of the truffles may cause the melted chocolate to harden.  For more holiday recipes, visit McCormick.com.

Post from: Blisstree

Eggnog Truffles

Makes: 6 to 7 dozen, 2-inch or 4 dozen, 4-inch cookies

Prep: 30 minutes
Chill: 30 minutes
Bake: 7 minutes per batch

Image: BHG.com

Candy Cane Sugar Cookies

Ingredients:

• 2/3 cup butter, softened
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg
• 1 tablespoon milk
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 recipe Powdered Sugar Icing* and/or 1 recipe Creamy White Frosting (optional)
• Creamy White Icing
• Sanding sugar and/or small hard peppermint candies
• Red food coloring (optional)

Directions:

1. Preheat oven to 375 degrees F. In a large mixing bowl beat butter on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. If necessary, cover and chill dough about 30 minutes or until easy to handle.

2. On a lightly floured surface, roll half the dough at a time to 1/8 inch thick. Use a 2-or 4-inch candy-cane-shape cookie cutter to cut dough. Place cutouts 1 inch apart on an ungreased cookie sheet.

3. Bake for 7 to 8 minutes or until edges are firm and bottoms are very lightly browned. Transfer to a wire rack and let cool. If desired, tint part of the Powdered Sugar Icing and/or Creamy White Frosting bright red with food coloring; decorate cookies with white and red icing and/or frosting, sanding sugar, and candies. Makes 6 to 7 dozen, 2-inch or 4 dozen, 4-inch cookies.

*Powdered Sugar Icing: In a small bowl combine 2 cups powdered sugar, 1/2 teaspoon vanilla, and 2 tablespoons milk. Stir in additional milk 1 teaspoon at a time until icing reaches desired consistency.

*Creamy White Frosting: In a large mixing bowl beat 1 cup shortening, 1-1/2 teaspoons vanilla, and 1/2 teaspoon of almond extract with an electric mixer on medium speed for 30 seconds. Slowly add in about half of the 4 cups of powdered sugar, beating well. Add 2 tablespoons of milk. Gradually beat in the remaining 2 cups of powdered sugar and 1-3 tablespoons more milk to reach spreading consistency.

To Store: Place undecorated cookies in an airtight container; cover. Store at room temperature for up to 3 days, or place in a freezer container and store for up to 3 months. Thaw frozen cookies before decorating. Or, allow decorated cookies to stand until completely set. Layer decorated cookies between sheets of waxed paper in an airtight container. Store in refrigerator up to 3 days or freeze up to 3 months.

Nutrition Facts:

Servings Per Recipe 6 to 7 dozen, 2-inch or 4 dozen, 4-inch cookies

Calories 73, Total Fat (g) 4, Saturated Fat (g) 2, Monounsaturated Fat (g) 1, Polyunsaturated Fat (g) 0, Cholesterol (mg) 16, Sodium (mg) 66, Carbohydrate (g) 9, Total Sugar (g) 4, Fiber (g) 0, Protein (g) 1, Vitamin A (DV%) 0, Vitamin C (DV%) 0, Calcium (DV%) 1, Iron (DV%) 2, Other Carbohydrates (d.e.) .5, Fat (d.e.) 1, Percent Daily Values are based on a 2,000 calorie diet

Post from: Blisstree

Candy Cane Sugar Cookies

To warm up your loved ones over the Holidays try this hearty recipe.

Old-Fashioned Turkey Soup

Prep: 25 minutes Cook: 2-3/4 hours

Ingredients:

1 leftover turkey carcass (from a 12-pound turkey)

5 quarts water

soup:

3 cups cubed cooked turkey

1 can (28 ounces) stewed tomatoes

1 large onion, chopped

2 large carrots, shredded

1 cup chopped celery

1 package (10 ounces) frozen chopped spinach, thawed

3/4 cup fresh or frozen peas

3/4 cup uncooked long grain rice

4 chicken bouillon cubes

2 teaspoon pepper

1/2 teaspoon dried marjoram

1/2 teaspoon dried thyme

Directions:

1. Place the turkey carcass and water in a Dutch oven or soup kettle; slowly bring to a boil over low heat. Cover and simmer for 1-1/2 hours.

2. Remove carcass and discard. Strain the broth through a cheesecloth-lined colander. If using immediately, skim fat or refrigerate for 8 hours or overnight, then remove fat from surface. Stock may be refrigerated for up to 3 days or frozen for 4 to 6 months.

3. For soup. return strained broth to pan. Add the turkey, vegetables, rice, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until rice and vegetables are tender.

Yield: 22 servings (5-1/2 quarts)

***

Because this recipe yields so much it is meant to be put away and stored in your freezer. That’ exactly what my Mom does so that when it’s really cold or if someone is sick she has some great soup on hand.

I’m feeling warm already!

Happy Holidays everyone!

Recipe Source: Linda Sand – The Taste of Home Cookbook

Image Credit: iStockPhoto

Post from: Blisstree

Let’s Stay Warm This Holiday: Turkey Soup

© Courtesy of the Hass Avocado Board

Chipotle Chicken Tacos with Hass Avocado and Cucumber Relish

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Ingredients:

• 1 Tbsp. extra-virgin olive oil
• 2 Tbsp. finely chopped red onion
• 1 clove garlic, finely chopped
• 4 chipotle peppers in adobo sauce, finely chopped
• 2 Tbsp. honey
• 2 medium, vine-ripened tomatoes, cored, seeded and diced
• 2 green onions, finely sliced
• 2 cups coarsely shredded roasted chicken breast
• 8 small corn tortillas
• Hass Avocado and Cucumber Relish (below)
• Fresh cilantro leaves, for garnish

Hass Avocado and Cucumber Relish – Make Ahead

• 1 ripe, Fresh Hass Avocado, peeled, seeded and diced
• 2 Tbsp. peeled, seeded and finely chopped English cucumber
• 3 Tbsp. finely diced red onion
• 1 small red radish, diced
• 1 tsp. finely chopped fresh parsley
• 3 tsp. red wine vinegar
• 1 tsp. extra-virgin olive oil
• Salt, to taste

Instructions:

1. Heat a medium sauté pan over medium-high heat.
2. Add the oil and the onions to the pan; cook for 2 minutes stirring often.
3. Add in the garlic and cook for 1 minute, then stir in the peppers, honey and tomatoes.
4. Cook for 3 to 4 minutes or until most of the liquid from the tomatoes has evaporated and the mixture begins to thicken.
5. Add in the green onions and chicken and mix well. Season with salt and pepper to taste and remove from heat.
6. Heat the tortillas in a separate small sauté pan over medium-high heat for 15 seconds on each side to warm through.
7. Divide and spoon the chicken mixture among the tortillas, top each taco with the Hass Avocado and Cucumber Relish, garnish with cilantro leaves and serve immediately.

Hass Avocado and Cucumber Relish – Make Ahead

1. In a large mixing bowl, combine the avocado, cucumber, red onion and radish.
2. Add in the parsley and red wine vinegar, and slowly drizzle in the oil until combined.
3. Season with salt to taste. Cover and refrigerate until use.

Nutrition Facts:
Nutrition Information Per Serving: Calories 360; Total Fat 15 g (Sat 2.5 g, Trans 0 g, Poly 2 g, Mono 9 g); Cholesterol 60 mg; Sodium 105 mg; Potassium 610 mg; Total Carbohydrates 30 g; Dietary Fiber 5 g; Total Sugars 10 g; Protein 26 g; Vitamin A 759 IU; Vitamin C 84 mg; Calcium 44 mg; Iron 2 mg; Vitamin D 0 IU; Folate 60 mcg; Omega 3 Fatty Acid 0.1 g

% Daily Value*: Vitamin A 15%; Vitamin C 140%; Calcium 4%; Iron 10% *Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Post from: Blisstree

Chipotle Chicken Tacos

Gingerbread Cookie Dough

Prep Time: 20 minutes
Refrigerate: 4 hours

Ingredients:

• 3 cups flour
• 2 teaspoons McCormick Ground Ginger
• 1 teaspoon McCormick Ground Cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon McCormick Ground Nutmeg
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) butter, softened
• 3/4 cup firmly packed brown sugar
• 1/2 cup molasses
• 1 egg

Directions:

1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
2. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses and egg; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap.
3. Refrigerate 4 hours or overnight.

Image: Courtesy of McCormick

Gingerbread Men

Directions:

1. Prepare 1 recipe Gingerbread Cookie Dough as directed.
2. Roll dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
3. Bake in preheated 350 degrees F oven 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cookies with Colorful Royal Icing or as desired.

Makes 2 dozen. Decorate with Colorful Royal Icing. Recipe and decorating ideas can be found at McCormick.com.

White Chocolate Kissed Gingerbread Cookies

Ingredients:

• 1 recipe Gingerbread Cookie Dough (above)
• 60 white and milk chocolate swirled kiss-shaped candies

Directions:

1. Prepare 1 recipe Gingerbread Cookie Dough as directed
2. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
3. Bake in preheated 350 degrees F oven 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a chocolate candy into center of each cookie. Remove to wire racks; cool completely. Store cookies in airtight container up to 3 days.

Makes 5 dozen.

Image: Courtesy of McCormick

Gingerbread Whoopie Pies with Lemon Crème

Ingredients:

• 1 recipe Gingerbread Cookie Dough
• 1 jar (7 ounces) marshmallow cream
• 1/4 cup (1/2 stick) butter, softened
• 4 ounces (1/2 package) cream cheese, softened
• 1 teaspoon McCormick Pure Lemon Extract
• 1 cup crushed peppermint candies

Directions:

1. Prepare 1 recipe Gingerbread Cookie Dough as directed.
2. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
3. Bake in preheated 350 degrees F oven 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely.
4. Mix marshmallow cream, butter, cream cheese and extract in medium bowl until well blended. To assemble whoopie pies, place about 1 tablespoon filling on the flat side of 1 cookie. Top with a second cookie, pressing gently to spread the filling. Roll sides of whoopie pies in crushed candy. Repeat with remaining cookies. Refrigerate whoopie pies between layers of wax paper in airtight container up to 5 days.

Makes 2 1/2 dozen.

Flavor Variations: Whoopie pies can also be rolled in chopped pistachio nuts, toasted sliced almonds or mini chocolate chips.

You can also use the Gingerbread Cookie Dough to prepare Caramel Pecan Gingerbread Thumbprints and Almond Gingerbread Cookies. Visit McCormick.com for the recipes.

Post from: Blisstree

Gingerbread Cookie Dough Three Ways

Yield: 4 servings

Image: Idaho Potato Commission

Ingredients:

• 1/4 cup blanched whole almonds
• 1 pound Idaho potatoes, diced Ping-Pong ball size, scrubbed but not peeled
• Salt
• 4 green onions, white parts and two thirds of the green parts, minced
• 4 teaspoons small capers, drained
• 16 large mint leaves, stacked, rolled like a cigar, and cut crosswise into thin strips
• 12 basil leaves, stacked, rolled like a cigar, and cut crosswise into thin strips
• 1/4 cup extra virgin olive oil
• 2 tablespoons sherry vinegar or red wine vinegar
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon crushed red pepper
• Freshly ground black pepper

Directions:

1. Preheat the oven to 350 degrees. Put the almonds on a small sheet pan or pie plate and toast for 17 minutes, or until browned but not too dark. Coarsely chop and set aside.
2. Meanwhile, put the potatoes in a large saucepan with 2 quarts cold water and 1 teaspoon salt. Bring to a boil over high heat, reduce the heat, simmer for 20 to 25 minutes, or until tender. Drain. Cut the potatoes while still warm and put into a large bowl. Add the green onions, capers, almonds, mint, and basil. In a small bowl, mix the oil, vinegar, and lemon juice with the crushed red pepper. Season with salt and black pepper to taste. Pour over potato mixture and mix well. Allow to cool to room temperature.
3. Taste before serving, as potato mixture may absorb some of the flavors. Add more spices if necessary.
4. Serve with any grilled fish or meat or other simple entrées.

Recipe courtesy of Courtesy of COMMISSARY New York City, NY. Photo and info from the Idaho Potato Commission.

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Almond-Caper Potato Salad