Thursday, December 29, 2011

Pears with Bleu Cheese and Honey

Hope everyone had a Happy Hanukkah and a Merry Christmas!
Here is a simple appetizer that your guests will love.  My friend Angie made this when my husband and I went to their home for dinner.  It was so good!  Angie shared the recipe with me and now I'm sharing it with you!  Happy New Year!

Pears with Bleu Cheese and Honey

Golden pears
Bleu Cheese

Slice pears and put on a tray.  Sprinkle cheese on top and drizzle with honey.

That's it!  How simple and how delicious!

Tuesday, December 20, 2011

No Bake Reindeer Cookies

Looking for something quick and easy to make for a Christmas treat?  I found this at and I thought they were so cute.  Come on, you gotta admit they are CUTE!  And they are QUICK and EASY.  My grandkids and their friends loved them.  They can even make them themselves.  Watch this VIDEO to see how to make them.

No Bake Reindeer Cookies

Nutter Butter Cookies
M & Ms
White Classic Icing (not whipped)

Watch this VIDEO to see how to make them.

Merry Christmas!

Saturday, December 10, 2011

Zucchinni Bread

I've had this post since this summer when zucchini was growing in our garden.  Sorry I didn't get it out sooner.  Maybe next summer when you have tons of zucchini in your garden and don't know what to do with it, you can make this bread.  You can also grate the zucchini and put 2-3 cups in a freezer bag and freeze until you want to make the zucchini bread.  It is so delicious!

Zucchini Bread

3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups sugar
3 teaspoons vanilla
2-3 cups grated zucchini
1 cup nuts (optional)

Grease and flour two 8x4 inch pans.  Preheat oven to 325 degrees.

Put all ingredients except zucchini and nuts in a bowl and mix together.  (I used a hand mixer.)
Add zucchini and nuts.  (Batter was a little thick but once I added the zucchini it was much easier to mix.)
Bake at 325 for 50 - 60 minutes until a toothpick inserted comes out clean.
Cool 20 minutes.  Remove from pan and let cool completely.

Friday, December 2, 2011

Marinated Braised Beef Brisket

Okay!  Okay!  I know you're tired of looking at the picture of my wheat pancakes.  So here is a recipe you can sink your teeth in.  Of course I got it from one of my favorite recipe books, The Pioneer Women Cooks.  I usually make my mom's brisket, but I decided to try Ree Drummond's braised brisket recipe and it was delicious.  My family really enjoyed it.  And so will you.  But be sure to plan ahead--brisket has to marinate at least 24 hours before cooking.

**I only cooked a 4 pound brisket so I halved the recipe. 

Marinated Braised Beef Brisket

2 cans beef consomme (not beef broth), 10.5 oz. cans
1 1/2 cup low sodium soy sauce
Juice of 2 lemons
5 garlic cloves, chopped
1 Tablespoon liquid smoke (optional)  I didn't use this. 
1 brisket (7 - 10 pounds), untrimmed  I trimmed mine a little bit.  Can't stand all that fat.

In a roasting pan, combine the first 5 ingredients.  Place brisket in pan, fat side up.  Ladle some of the liquid on top.  Cover tightly with foil and place in the refrigerator to marinate for 24 - 48 hours.

When you're ready to make the brisket, put into a 300 degree oven and cook for about 40 - 50 minutes per pound.  When the meat is fork tender, place on a cutting board.  Cut away the slab of fat from the top of the meat.  Then slice against the grain.

Now, put the sliced meat back into the pan, juice and all.  Cover with foil and place in the oven to warm up.  Serve.

And as Lee Drummond says, "It's a major crowd pleaser!"