Holiday gifts

This year, instead of buying people things they may or may not like, I decided to put my heart into each and make handmade gifts.  How can you go wrong with these fabulous and easy to make presents.  I think it actually took me longer to come up with a design for the labels than to actually make and package them.  Give it a try if you are short on ideas and need that last minute surprise.  Happy holidays!!!

Sugar scrub

2 ½ c Sugar

1 c. mineral oil or olive oil

Scent oil of choice ( I used Bath and Bodyworks massage oil, but if you have a concentrated scented oil, use that)

Mix until combined and fill jars.

Here is the label template I used.  

Sugar Scrub Labels

Simply Divine Caramel Sauce

INGREDIENTS:

2 cup light corn syrup (1 bottle)
2 ½  cups packed brown sugar
1 stick butter

2 cup whipping (heavy) cream

DIRECTIONS:

1. In 2-quart saucepan, heat corn syrup, brown sugar and butter to boiling over low heat, stirring constantly. Boil 5 minutes, stirring occasionally.

2. Stir in whipping cream; heat to boiling. Cool about 30 minutes. Serve warm. Store covered in refrigerator up to 2 months. Reheat slightly before serving if desired.

Here is the label template I used:

Caramel Sauce Labels

Rockin' Mac 'n Cheese

This classic puts on it's fancy duds and hits the town.  Using Dolcelatte for the cheese and bacon makes this dish go from same 'ole same 'ole to ROCK MY WORLD!  Dolcelatte is a sweet, soft Gorgonzola that add the extra zing.  Bacon and scallions put this dish over the top.  You will come back to this time and time again.

 

Rockin' Mac n' Cheese

1 lb. box elbow macaroni

salt and pepper

4 slices bacon, diced

4 scallions, trimmed and sliced

1 T. fresh thyme, chopped

3 T. butter

5 T. flour

pinch of nutmeg

1 t. ground dry mustard

3/4 c. milk

1 1/4 c. heavy cream

8 oz. Dolcelatte or Gorgonzola cheese

1 c. panko bread crumbs

4 oz. parmesan cheese

3 T. butter, softened

chopped fresh parsley, garnish

Preheat oven to 400 degrees.  Cook the macaroni in a large pan of boiling salted water just shy of al dente.  Drain, then return to the pan and set aside.

Fry the bacon in a medium skillet over medium heat until it just starts to brown and crisp up, then add the thyme leaves and scallions and cook for an additional 3 minutes. Remove the skillet from the heat and add its contents to the pasta.

For the sauce, put the butter, flour, nutmeg, and mustard in a small pan set over medium heat and cook until the butter has melted.  Add milk then cream a little at a time to the flour and butter in the pan, stirring well. Keep adding and stirring well each time till smooth and creamy. This will prevent the sauce from going lumpy. The sauce will thicken, then remove the pan from the heat. Add two-thirds of both of the cheeses to the sauce while it is still hot and combine well. It may be a bit lumpy, but that is fine. Season to taste with salt and pepper and add to the pasta mix. Stir everything together and spoon into a shallow casserole dish or 4 individual large ramekins.

Sprinkle the top with parmesan cheese and the bread crumbs and dot with butter.  Bake in the oven for about 20 minutes, or until the cheese starts to bubble and the topping goes crumbly and brown. Sprinkle with chopped parsley and serve while hot.

The Magical Hibiscus Flower

This one is a winner!!!  I was inspired the other day while watching Rachael Ray and her travels to Mexico.  Her husband made a drink similar to this but used much more lime juice and a special hibiscus flower syrup that I am sure you can only find online.  This is my version that is perfectly balanced and anyone can make at home.  I have also included the traditional water that is popular throughout Mexico.  You can find hibiscus in the Latin food section of your supermarket or local Latin Food store. 

Here's the history behind this magical flower:

Dried hibiscus flowers, known in Mexico as jamaica (pronounced "ha-mike-ah", rather than like the name of the Carribbean island country) have long been available in health food stores in the U.S. for making a tea that is high in vitamin C. With the advent of interest in south-of-the-border cuisine, hibiscus flowers are sold in bags. This drink is particularly good for people who have a tendency, temporary or otherwise, toward water retention: it is a mild and completely natural diuretic.

Hibiscus - Hibiscus Sabdariffa. Hibiscus is also called Rosella (roselle, Jamaica sorrel, karkadé). It's good to soothe colds, open blocked nose, clearing up mucous, as an astringent, promoting proper kidney function, helps digestion, a tonic, a diuretic and helps reduce fever. Some people call Hibiscus the "other cranberry" or habiscus.  Hope that was informative enough for you!

Hibiscus Margarita (Margarita Jamaica)

1 1/2 shots Hibiscus syrup
2 shots tequila
juice of 1 lime
ice

Combine all ingredients in a cocktail shaker.  Shake until very cold and serve straight up.

Hibiscus Syrup

2 c. water
1 oz package Hibiscus Flower (Flor de Jamaica)
2 c. sugar

Heat water to boil then remove from heat.  Add hibiscus flower and steep for 10 minutes.  Strain through a sieve and discard flowers.  Add sugar and stir till dissolved.  Store in an airtight container for up to 2 weeks.



Hibisucs Water (Agua de Jamaica)  Non-Alcoholic drink

1 part Hibiscus Syrup
4 parts water

Combine and pour over ice.

Lazy Jerky Turkey Chili

 Since I have started working in the city and my commute is much longer than the average, I have had to find recipes that I can whip up in no time to feed a hungry family when I walk in the door.  This one is a great one-pot meal that is full of flavor and hits the spot on any cold, chilly night.  Leftovers are great for lunch the next day and taste even better than the day before.

 

Lazy Jerkey Turkey Chili

2 tablespoons vegetable oil
2 pounds ground turkey
1 onion, finely chopped
4 cloves of garlic, finely chopped
One 2-inch piece of fresh ginger, grated or finely chopped
2 cups chicken stock
2 scotch bonnet chile peppers, finely chopped (for a milder jerk, use 1 chile pepper, seeds and ribs removed; for a very mild jerk, use a red Fresno pepper)
3 tablespoons chopped fresh thyme
1 scant palmful sweet smoked paprika or sweet paprika
1 teaspoon allspice (about 1/3 palmful)
1 teaspoon ground cloves
About 1/2 teaspoon freshly grated nutmeg
Salt and pepper
One 14.5-ounce can diced tomatoes
One 12-ounce bottle lager beer (or omit the dark brown sugar and add one cup of cola instead)
1/4 cup Worcestershire sauce
3 tablespoons dark brown sugar
2 tablespoons cider vinegar
Scallions, thinly sliced, for garnish



Heat the oil in a large Dutch oven over medium-high heat. Add the turkey and cook until browned, breaking it up with a wooden spoon. Add the onion, garlic, ginger and chile peppers. Stir in thyme, paprika, allspice, cloves, nutmeg, salt and pepper. Cook for 10 minutes. Stir in the chicken stock, tomatoes, beer, Worcestershire, brown sugar and vinegar; simmer to combine the flavors, about 5 minutes. Serve in bowls and top with the scallions. 

Thank you Rachael Ray!

Nanny Bea's Taco Soup

This is a tribute to my wonderful Grandma.  This recipe is so easy and is ready in a flash with tons of flavor.  Taco Soup is her recipe and she deserves all the credit for being so creative.  Thanks Nanny, I love you!

Nanny Bea's Taco Soup

1 lb lean ground beef
1 onion, chopped
1 can Rotel tomatoes
1 15 oz can whole kernel corn
1 15 oz can pinto or black beans
1 - 28 oz can diced tomatoes
1 package taco seasoning
1 package of Ranch dressing mix
salt and pepper to taste
Garnish with avocado, cheese, tortilla chips, sour cream or whatever your heart desires

In large dutch oven, brown ground beef and onion.  Add remaining ingredients and cook 20 minutes more.  DONE!  Yes it's that easy.

Aunt Amy's Stuffed Peppers

As you may have noticed, back in January I posted a recipe for Uncle Wilson's Stuffed Peppers.  It was a good recipe but I felt I could make it better.  I ramped up the flavor by using more Rotel, chili sauce and ground pork.  This recipe will please any finicky eater and tastes like a pizza with a kick.  Pair this with a salad and bread and you will have enough for 6 or more or put the extra pan in the fridge for later that week or freeze for another time.

Aunt Amy's Stuffed Peppers

6 large red or green bell peppers
2½ cups Mexican rice (or rice of your choice) I used leftovers from my dinner the night before
1 lb lean ground beef
1 lb ground pork
1 small sweet onion, diced
4 garlic cloves, finely chopped
1 bottle Heinz Chili Sauce
2 10-oz can Rotel diced tomatoes and green chiles
16 oz sharp cheddar cheese, grated (about 4 cups)
½ tsp pepper
1 tsp salt


Preheat the oven to 400°F.

Cut the bell peppers in half, top to bottom. Remove the seeds and the ribs. Set aside. In a medium saucepan, cook the rice according to package directions. In a medium skillet, brown the ground beef and ground pork, onion, and garlic. Drain the meat. In a medium saucepan, bring the Rotel and chili sauce to a boil, then reduce the heat and simmer for 5 minutes. Remove from the heat. In a large bowl, combine the ground beef, rice, tomato and chili sauce mixture, pepper, and salt and mix until blended.

In  2 - 9×13×2-inch pans, place the bell peppers skin side down. Evenly divide the beef mixture among the pepper halves.**  Cover the pan with aluminum foil and bake for 40 minutes  Remove the foil and sprinkle the cheese on the top. Return the pan to the oven, uncovered, for about 5 minutes, until the cheese melts.


**If you are saving one pan for later, stuff peppers and cover tightly with foil and refrigerate or freeze.  When you are ready to eat it, bake covered until thoroughly heated throughout at 400 degrees.  Uncover, sprinkle with cheese on top and cook an additional 5 minutes until cheese melts.

Independence Day Favorites

Amid the traditional BBQ fair of hamburgers, hotdogs, potato salads and watermelon, one thing sticks out in my mind as an All-American winner.  Blueberry pie and homemade ice cream tops my list.  Here is my most favorite recipe for both.  Freedom and independence is the reason for the day and I am grateful to live in this beautiful country.   Happy 4th of July to you all!

All-American Blueberry Pie

1 double pie crust (store bought or homemade)

6 cups blueberries
1 cup sugar
1 cup blueberry jam
3 tablespoons corn starch
Grated zest and juice of 1 lemon
Pinch of kosher salt
2 tablespoons unsalted butter, diced

Glaze:
1/2 cup sugar
Juice of 1 orange (about 1/4 cup)

Generously coat a 9-inch pie plate with butter.  Lay first pie crust into pan. 


Preheat oven to 425 degrees.  Combine 3 cups blueberries and 1/2 cup sugar in a small saucepan over medium heat. Bring to a simmer, then cook until reduced by half, about 20 minutes. Scrape the mixture into a large bowl; add the remaining 3 cups blueberries and 1/2 cup sugar, the jam, corn starch, lemon zest, lemon juice and salt. Stir to combine and set aside to cool completely.


Spoon the filling into the crust-lined pie pan. Dot with the butter. Lay second pie crust over the top, folding edges under edges of bottom crust.  Pinch the edge to flute and seal. Use a pastry cutter or small knife to cut a 1-inch hole in the center of the top crust.


Put the pie on a baking sheet. Bake in the center of the oven for 15 minutes. Reduce the oven temperature to 350 degrees F and bake 30 more minutes.


Meanwhile, make the glaze: Combine the sugar, orange juice and 1/4 cup water in a small saucepan over low heat. Simmer gently until the glaze coats the back of a spoon, about 10 minutes. Open the oven door and slide the rack out slightly. Pour the glaze over the pie and into the opening in the top crust. Reduce the oven temperature to 325 degrees F and bake until the crust is golden brown, about 10 or 15 more minutes.


Remove the pie from the oven and allow it to cool overnight before slicing.  Serve with homemade ice cream.

Homemade Vanilla Ice Cream


1 (14-ounce) can sweetened condensed milk
1 (5-ounce) can evaporated milk
2 tablespoons sugar
2 teaspoons vanilla
2 cups whole milk

Mix all ingredients into your ice cream freezer and whisk till combined.  Follow your freezer's instructions whether it be a table top model or an old-fashioned crank.  Once frozen, put ice cream into an air-tight container and put in freezer to harden for 1 to 1 1/2 hours more.