- 5 Roma tomatoes, sliced
- 1 large green tomato, and sliced
- 10 fresh basil leaves, chopped
- 1/2 cup chopped red onion
- 1 (9-inch) pre-baked deep dish pie shell
- 1 cup grated blended pizza cheese
- 1 cup grated cheddar
- 1/2 cup mayonnaise
- 1/4 cup Parmesan Cheese
- Salt and pepper
- Preheat oven to 350 degrees F.
- Slice all of your tomatoes
- Place the tomatoes in a colander in the sink.
- Use salt to season your tomatoes and allow your tomatoes drain for 10 minutes.
- Then place your tomatoes on a paper towel and pat-dry the tomatoes.
- Lightly push on the tomatoes to make sure most of the excess juice is out.
- Layer the tomato slices, basil, and onion in pie shell.
I just love everything about the holiday! Christmas cookie decorating is a time for me to help my daughter have long lasting memories that hopefully, she will pass on to her own children. It can be fun to make mass batches of cookies as well as smaller batches of a few specials ones that become the stars of any host plate you choose to bless someone with. Here are some easy snowflake cookies you can whip up!
Snowflake Sugar Cookie
- 2 1/2 cup flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tarter
- 1 1/2 cup powder sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup softened unsalted sweet cream butter
Cookie cutter: Snowflake
- 2 egg whites
- 1 C powder sugar
- 1/2 tsp cream of tartar
- 1 tsp of vanilla extract
- blue food coloring
-Cream butter, sugar, vanilla and egg in a mixing bowl until well combined. In a small bowl add the dry ingredients and mix until combined. Gradually pour in dry ingredients into the wet ingredients bowl and mix until well combined. Once all ingredients are mixed and a dough ball has formed. (if still sticky add in a half cup of flour and mix until a firm ball of dough forms.) place dough into a ziplock bag or in a bowl with foil to place on top. Place in fridge for 2 hours so that the dough can rise. it won’t double in size like bread dough.
Separate the egg yolk from the whites. put the egg whites into a mixing bowl and trash the rest of the egg. Add the sugar, cream of tarter and vanilla extra to the egg whites. Beat on medium speed for 6 minutes.
Tip-if the icing has a yellow color and looks like soup add in more powder sugar. about 1 cup.
Once the icing is done, pour it into a container that has a lid to it. Divide the icing into 2 bowls. Put more of the white icing into the bowl for white and less into the other for the blue color. Add in a few drops of coloring into the blue bowl and mix until combined. add in more blue to get the blue that you want for the snowflakes. Scoop a small amount of the icing colors into 2 different piping bags that have a #2 icing tip on the bottom.
For the white icing. add in 1-3 tablespoons of water to thin the icing out. you want it to be thick and runny, not soup like. If it is soup like add in 1/4 cup of powder sugar to thicken it. Pour into a squeeze bottle
– Outline the cookies in the white icing and wait 1 minute before filling it in with the white icing.
-Allow cookie to dry for 2 hours before adding the blue icing for details.
-Using the blue icing, pipe a line down the snowflake to create a X look.
-On the top of the lines create a arrow.
-repeat steps using the white icing.
-sprinkle on white crystals
I love Christmas and all that comes with it. Making cookies with Miss Sarah is a fun event and great memory for her to look back on. These DIY Bonbon cookies are easier than they look and make for an impressive host plate!
- 5 C flour
- 2 tsp baking soda
- 2 cream of sugar
- 2C C soft unsalted butter
- 3C granulated sugar
- 2 eggs
- 2 tsp vanilla
- 2 egg whites
- 1 C powder sugar
- 1/2 tsp cream of tartar
- red, yellow, green gel food coloring
– Cream the soft butter with the sugar until the combination is smooth not grainy to the touch in a mixing bowl.
-Add all 2 eggs at one time…Continue to mix.
-Add the vanilla.. Continue mixing.
-Sift the four, baking soda and cream of tarter together.
-Add the dry mixture to the wet mixture.
-Continue mixing to make sure all ingredients are thoroughly blended.
-Make the dough into a ball, wrap it in cling wrap completely covering the entire dough ball.
-Put in the refrigerator for about 2 hours. Check to see if the dough is firm.
-Preheat oven to 325 degrees.
-Pull the cookie dough out of the refrigerator and sit it out to soften up a bit.
– Put flour out on the wood cutting board, rub flour on the rolling pin, and work some flour into
the batter. (if needed)
-Roll the dough out on the cutting board and using the candy cookie cutter begin to make your cookies.
-Line the cookie sheet with parchment paper.
-Using a metal spatula move the cut cookies to the parchment lined cookie sheet.
-Bake at 325 degrees for 8 minutes. Check to see if the cookies are thoroughly baked.
-Take the candy cookies off of the cookie sheet and put on a wire rack to cool completely.
(About 10 minutes).
-Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring)
-If icing is not stiff enough add 1/4 C powder sugar.
– Divide the icing between 4 bowls. In the first bowl put 1/3 of icing leaving it white.
-Add several drops of red gel food coloring in the second bowl of icing (about 1/3). Stir well to mix the color.
-Add several drops of green gel food coloring in the third bowl of icing. Stir well to mix the color.
–Add several drops of yellow gel food coloring in the fourth bowl of icing. Stir well to mix the color.-Spoon each color of icing into individual frosting bags with a #2 tips. Twist the open end of the bag to push the icing to the tip.
-Outline each of the round cookies in white then fill in the top and bottom of the cookies in with the white thinner icing.
-using the other colors, pipe the colors onto the wet icing in a circular motion, like int the picture.
-Allow the cookies to dry from 5-10 hours.
So, let’s set the record straight: Macaroons and Macarons are not the same thing. Macaroons are a slightly sticky coconutty treat while Macarons are that delightful French treat. This is a recipe for the French treat that almost melts in your mouth : Mocha Macarons.
2 cups powdered sugar
1 cup almond flour or almond meal
3 tablespoons natural unsweetened cocoa powder
1/4 teaspoon fine salt
1 tbsp Coffee grounds
3 large egg whites, at room temperature
Pinch cream of tartar
3 tablespoons granulated sugar
4 ounces bittersweet chocolate chips ( we used Toll house dark chips)
1/2 cup heavy cream
1 tbsp room temp. coffee
2 tablespoons unsalted butter (1/4 stick), at room temperature and cut into cubes
Directions for the Ganache
-Place the dark chocolate chips in a large bowl.
-Warm the cream in a small saucepan over medium heat until it just begins to boil.
-Stir it into the chocolate without creating bubbles.
-Let sit for 1 minute. Add butter…. Stir until smooth.
-Chill in the refrigerator (about 30 minutes) until thickened but still spreadable.
You will need a pastry bag fitted with a 1/2-inch tip. If you don’t have one, you can either spoon round dollops of batter onto the baking sheet or make a pastry bag by snipping off one corner of a large resealable plastic freezer bag.
-Preheat oven to 350°F.
-Line 2 large baking sheets with parchment paper.
-Put powdered sugar, almond flour, coffee grounds, cocoa powder, and salt in a food processor pulsing several times. Continue for about 30 seconds or pulse until the ingredients are fine and well combined.
-Using a flour sifter, sift the above ingredients into a large bowl. Set aside.
Meringue recipe :
– Place the 3 egg whites in the clean bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until opaque and foamy, about 30 seconds. Now add a pinch of cream of tartar, increase the speed to medium high, continue to beat until the egg whites are white in color and hold the line of the whisk, about 1 minute.
-Continue to beat, slowly adding the granulated sugar, until the sugar is combined, the peaks are stiff, and the whites are shiny, about 1 minute more. Do not over whip. Transfer the meringue to a large bowl.
-Take a rubber spatula, and now gently fold the dry mixture with the egg whites in four different scoops until the dry ingredients are just combined.
-Bake cookies, 1 sheet at a time, until firm to touch in center and dry and cracked on top, about 7 minutes…. pull the pan out and then rotate and bake for another 7 minutes.
-IMPORTANT Slide parchment with cookies onto work surface; cool cookies. Repeat with remaining batter, cooling sheets completely and lining with clean parchment for each batch.
How to decorate Christmas tree cookies with royal icing
- Green, red, brown and yellow food coloring
- 2-3 C worth White of royal icing
- Soft Sugar cookie dough
- tooth picks
- Christmas tree cookie cutter
- 2 sandwich sized or a little larger zip lock bags
Roll out sugar cookie dough to ¼ inch thick.
Using cookie cutter cut out 12 Christmas trees.
Bake them at 350 for 7-10 minutes.
Once cooked and cooled they are ready to decorate.
In four separate bowls mix royal icing and food colorings. You will need more green color than the other three. Plan accordingly.
Add frosting to the zip lock bags and cut the tip off a corner.
**make sure it is tiny tiny! If it’s too big then you won’t be able to get nice clean edges.
Pipe a line around the border of the Christmas trees with the green royal icing on each of the cookies.
Now fill in each of the Tree-if there are tiny holes you can use a toothpick to smooth it out-you must do it quickly otherwise the frosting may have already hardened and you can’t really fix it without it being noticeable.
let that dry for 10 minutes.
Grab the brown bag and create a border for the tree trunk and then fill it in with the icing.
Grab the yellow bag and pipe a star onto each top of the trees.
Finish with the red bag and create ornament like circles around the tree.
Let dry before serving. Best to let it dry overnight but 1 hr. should be OK too, then rip into them like a monkey on a cupcake!
Makes 12 cookies
Total time to make-1 hr
This Oriental Pork recipe is high in nutritional value as it has several vegetables and is very simple to to prepare. It is sure to please the taste buds of all who taste it and can make for an impressive plate as you present it.
- 4 Boneless center cut pork chops
- 1 cup Snow peas
- 1 cup Baby carrots
- 2 cups Broccoli
- 1 large Yellow Squash
- 3 tbsp. Olive oil
Oriental seasoning ingredients:
½ tsp. Ground Ginger
1 tsp. Ground Turmeric
2 Tbsp.Light Brown Sugar
½ Tbsp. Fresh Ground Sea Salt
1 tsp. Coriander
½ tsp. Ground Cardamom
½ tsp. Ground Cumin
½ tsp. Ground Cinnamon
½ tsp. Ground Black Pepper
Mix all together and seal in a zip lock bag until used.
In a large bowl add your center cut pork and evenly coat with oriental seasoning, salt and pepper and place in your refrigerator for at least 2 hours to marinate.
In cast iron skillet add 3 tbsp. of olive oil and place on your stove top at medium heat to high heat.
Once the oil is bubbling add your center cut pork chops cook on high for 4 minutes until its a light crispy then rotate and cook for another 4 minutes.
Now reduce the heat to medium and cook on both sides for an additional 4 minutes each to insure its completely cooked it will look white no longer a clear look to it
While you are cooking your pork chop prepare your vegetables by breaking the broccoli into smaller parts for easier cooking. Rinse your vegetables and allow to air dry for a few minutes
Pull the pork out of the cast iron pan and place to the side
Add your carrots, broccoli, yellow squash and snow peas to the pan with your and saute’ for 12 minutes on medium heat – stirring often
Turn off your heat on your stove top and place the pork back in the skillet. That’s it, you are now ready to rip into your Oriental Pork liked a monkey on a cupcake!