CRAVING ELLIE IN MY BELLY and Crab Cakes

Arkansas Bloggers Link

 
This week I am participating with other Ellie Krieger “foodies” in Craving Ellie in My Belly.  If you are interested in joining up for that or just to read more about it, check out Craving Ellie in My Belly.

On our recent trip to the beach, I picked up some lump crab meat at our favorite seafood market in Pensacola, Joe Patti’s.   I don’t like to keep it very long in the freezer as it loses its flavor rapidly.  By making up Ellie’s crab cakes, storing some in the freezer  I will be able to enjoy that delicious flavor now and a little later.   I adapted her recipe somewhat and have noted those adaptations in the recipe.  I am also making a mango slaw from Southern Living to use with these instead of the tartar sauce since neither Hubby nor I are big fans.  I think you will find the crab cakes are enhanced with this slaw.

 

One of Perfect Boy’s favorite things to do at the beach is to go on early morning crab hunts.  He relishes in finding the “front” and “back” doors of the crab’s houses (his words).  He has learned how to tease the crabs out of their holes by trickling sand into them.  I wish I had some pictures to share with you of him doing this, but these are EARLY morning walks remember.  I am doing well to find my coffee cup before he’s headed out of the door and down the beach. 

But that’s okay.  This is our special time together.  I wouldn’t trade the experience for all of the sleep in the world.  I can do that anytime.

Ellie Krieger’s Crab Cakes with Tartar Sauce

Serves: 4 (2 crab cake) servings

Ingredients

• Nonstick cooking spray
• 1 egg, lightly beaten .
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 tablespoon fresh lemon juice
• Dash hot sauce (I sometimes substitute 1/2 finely chopped serrano chile pepper.)
• 1/2 teaspoon crab boil seasoning (recommended: Old Bay)
• 1/2 cup finely chopped red bell pepper
• I add 2 Tablespoons chopped fresh dill , Italian parsley or cilantro.
• 1 scallion, including green top, finely chopped
• 1 pound lump crab, picked over for cartilage
• 3/4 cup dry bread crumbs (I use Italian seasoned bread crumbs.)
• 1/4 teaspoon salt
• Freshly ground black pepper
• Smarter Tartar Sauce, recipe follows

Directions

Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray.

In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, Old Bay seasoning and hot sauce. Stir in the bell pepper and scallion. Gently fold in the crab, 1/4 cup of the bread crumbs and salt and pepper to taste. Put the remaining bread crumbs in a shallow dish.

Divide the crab mixture into 8 mounds. Shape 1 mound into a round and coat in bread crumbs. Transfer to the prepared baking sheet and flatten the crab cake to form a patty about 1-inch high. Repeat to form the remaining crab cakes.

Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5 to 10 minutes longer.

Smarter Tartar Sauce:
6 tablespoons nonfat plain yogurt
2 tablespoons mayonnaise
1 scallion, finely chopped
1/4 cup finely chopped sour pickles
1 tablespoon chopped capers

Spoon yogurt into a small bowl lined with paper towels. Place in the refrigerator for 1/2 hour until some of the liquid from the yogurt is released. Scoop thickened yogurt into a small bowl, add the rest of the ingredients and stir to combine.

Yield: 3/4 cup
From FoodNetwork.com

The crab cakes shown here are plated with Lime-Saffron Sauce as well.  (recipe follows)

Mango Slaw

1 cup finely shredded red cabbage
1 cup peeled, chopped mango
1 medium tomato, chopped
1 serrano chile pepper, finely chopped
1 green onion, chopped
1/3 cup fresh cilantro
3 Tablespoons lime juice
1 teaspoon olive oil
1/8 teaspoon salt
1/8 teaspoon pepper

Combine all ingredients; cover and chill at least 2 hours. 

Yield: 3 cups

Lime-Saffron Sauce

1 cup dry white wine
pinch of saffron
1/2 teaspoon butter or margarine
1 small shallot, finely chopped
3 Tablespoons lime juice
2 Tablespoons whipping cream
1/2 cup butter, cut into pieces
1/2 teaspoon salt

Combine wine and saffron in a saucepan; bring to a boil.  Remove from heat; let stand for 30 minutes.

Melt 1/2 teaspoon butter in a large skillet over medium heat; add shallot, and cook, stirring constantly, until tender.  Add wine mixture and lime juice; cook over medium heat until mixture is reduced to 1/4 cup.

Stir in whipping cream and cook until mixture is reduced to 1/4 cup.  Remove from heat; add 1/2 cup butter and salt, stirring until butter melts.

Yield: about 3/4 cup.

From: Southern Living

Next week’s CEiMB: No Bake Lemon Bars

Come back tomorrow for the announcement of the Merry Merry Munchies giveaway winner.

Linked to:
Food on Fridays @ Ann Kroeker’s blog
Foodie Fridays @ Designs by Gollum
Friday Feasts @ Mom Trends

 

ARKANSAS BLOGGERS

  If you are an Arkansas Blogger, or have a heart for Arkansas, please join our group.  Link your blog up with Mister Linky below by posting your name and the name of your blog and your location or hometown. (EX:  Debbie @ Dining With Debbie Benton.

Grab the button and link from my sidebar to post to your blog if you want.

I hope it is obvious that this list cannot be used for any solicitation or commercial purposes.  The intent is just to let Arkansas Bloggers connect with one another for entertainment purposes.  Please respect that.  Thanks.

CROCK POT WEDNESDAY and Applewood Smoked Bacon, Caramelized Onion and White Cheddar Mac and Cheese

 

For today’s Crock Pot Wednesday, start with this basic mac and cheese recipe but follow the variation suggestion after it.  It’s decadent:)

The winner of the Merry Merry Munchies Giveaway will be announced on January 1, 2010!  There’s still time to post an entry.

Today’s recipe comes from Diane Phillips’s Slow Cooker: The Best Cookbook Ever.  I am working my way through many of the entries in this book and have been quite pleased with all of them so far. 

4 Tablespoons unsalted butter
1 small onion or shallot, finely chopped (can be omitted)
3 Tablespoons all-purpose flour
1 1/2 cups chicken broth
1 1/2 cups milk
4 drops Tabasco
5 cups finely shredded mild yellow and sharp white Cheddar, plus extra to top
6 cups elbow macaroni, cooked just short of al dente (any longer and you will have mac and mush)  You can substitute any other small pasta such as shells or rigatoni.
1/2 cup crushed buttery crackers such as Ritz

Coat the insert of a 5-7 quart slow cooker with nonstick cooking spray or line it with a slow cooker liner according to the manufacturer’s directions.

Melt the butter in a saucepan over medium-high heat.  Add the onion and saute until the onion is softened, about 2 minutes.  Stir in the flour and cook for 2 to 3 minutes, whisking constantly.  Gradually add the broth and milk and bring the sauce to a boil, whisking constantly.

Add the Tabasco and remove the sauce from the het.  Add 3 cups of the cheese to the sauce and stir to melt.  Spread half the macaroni in the slow cooker and pour half of the sauce over the macaroni.

Sprinkle 1 cup of the cheese over the layer.  Repeat with the remaining macaroni and sauce and 1 cup of the cheese.  Cover and cook on LOW for 4 to 5 hours, until the mac and cheese is bubbling and cooked through.

Sprinkle a little more cheese and the crackers over the top of the mac and cheese.  Remove the cover and cook for an additional 30 minutes.  Allow the mac and cheese to rest about 10 minutes.

Serves 6 – 8.

Applewood Smoked Bacon, Caramelized Onion and White Cheddar Variation:

Cook 8 strips of applewood smoked bacon in a large skillet over medium heat until crisp; remove it from the pan to drain and crumble.

Caramelize 4 large sweet onions in a saute pan with 1/2 cup unsalted butter, 2 Tablespoons olive oil, 1 Tablespoon sugar, 1 teaspoon salt and 1/2 teaspoon dried thyme until the onions are golden,a bout 15-20 minutes.

Use all sharp white Cheddar for the cheese.  Distribute the bacon and onion between the layers and proceed as directed.

According to Phillips, the casserole can be assembled in a slow cooker liner and then refrigerated or frozen for later use.  Before cooking, defrost the  frozen casserole overnight in the refrigerator, bringing it to room temperature for 45 minutes before cooking.  I have not tried this myself, but I think it’s a great idea to know about.

Happy New Year to all of you and thanks for participating in Crock Pot Wednesday.

 

ROLLED FRUIT COBBLER

There’s still time to post to Merry Merry Munchies before the giveaway ends Thursday.

I’m posting this to several of my favorite blogs including Blue Monday with Smiling Sally.  I haven’t posted there in awhile, but I do enjoy seeing what others have to say.  I think the blueberries I used in this cobbler will qualify me to be a part of her Blue Monday, don’t you?

Be sure to come back later and join me for Crock Pot Wednesday.  I’ll be using mine for several things this week including my traditional Seafood Gumbo on New Year’s Day.

When I watched Perfect Daughter make this recently, I thought she was making a fruit clafouti or free-form tart at first.  Then she began rolling the dough and berries up like a cinnamon roll!  The Perfect Babies were assisting as Sous Chefs so the roll was less than perfect, but they were having a perfectly grand time.  It didn’t matter; the cobbler was delicious.  Perfection was achieved through the taste.

I recently made it myself to take to Merry Merry Munchies at school.  It was gobbled up so fast that I didn’t have to worry about taking leftovers home. 

I used blueberries, but the recipe that PD got from her MIL Barbara, said that any berry could be used.  I’d like to know if you give it a try using something other than blueberries; let me know what you think.

Crust:
1 1/2 cups flour
1/2 cup shortening
1 teaspoon baking powder
1/2 cup milk
1/2 teaspoon salt

Cut Crisco into flour, baking powder and salt until it is the consistency of small peas.

Add milk and stir until it sticks together.

Roll out into a thin (1/4-inch thick) rectangle,

Spread 2 cups of fruit over the dough and roll like a jelly roll.  Cut into 1/2-inch slices.

Melt 8 Tablespoons of butter in a rectangular baking dish.  Lay rolls on melted butter in the baking dish.

(I just “finger-perfected” mine.  I don’t think that maintaining the rolls is an issue.)

Mix 2 cups sugar, 2  cups water and the juice of 1 lemon and stir until the sugar is dissolved.  Pour half of the sugar syrup over the rolls and bake.

Place in a 350 degree oven and bake 1 hour until the rolls are browned.  About half way through the baking time, pour the remainder of the sugar syrup over the rolls.

This is good with berries or any other fruit.

Linked to:
Blue Monday@ Smiling Sally
Tasty Tuesday @ Balancing Beauty and Bedlam
|Tempt My Tummy Tuesday @ Blessed with Grace
Tuesday’s at the Table @ All the Small Stuff
Organize with Sandy, “Share my recipe Sunday”

SUGAR DOLL AWARD and Vail’s Never Fail Pie Crust

Link up to Merry Merry Munchies!  The giveaway is still going on.

Thanks to Sara at Inside the Life of Lilly and Reid for presenting me with this sweet Sugar Doll Award.  It seems only appropriate to be responding to a “Sugar” award since my household is on Christmas sugar overload!  How about yours.

Sara is the young mom of two precious babies and is married to a longtime friend of our family.  You should go check out her blog for pictures of this wonderful family.

I’m supposed to post 10 interesting things about myself.  Well, I’m not sure that I have even ONE interesting thing, BUT I can at least share some things about me interesting or not.

1.  Hubby and I will celebrate our 40th wedding anniversary on January 24.  I think it’s interesting that he has put up with me, and me with him, for over 40 years!  In fact, it may be downright astonishing.

2.  I was born on December 18 in the middle of a snowstorm, and I’ve been cold ever since! I love a good snow, but I do not like the cold.  Hubby says that I start in September saying, “I hate winter.”  He may be right.

3.  My middle name is Sue.  I was named after my beautiful Aunt Sue who has to be the sweetest, kindest and most positive person on this earth.  You would love her.

4.  This is my 28th year of teaching.  For the most part, I have been a seventh-grade English teacher.  Kids don’t really see the need for English these days, so I do my best to convince them otherwise.  Sometimes I do.

5.  We like to snow ski as a family.   My grandson skied for the first time last year.  I am so thankful that I got to be a part of them.  The first time Hubby and I ever went snow skiing was to Vail, Colorado.  We drove in our yellow VW convertible.  Somewhere in Kansas I leaned down to pick up something from the floorboard and accidentally turned off the headlights without knowing it.  We went into panic mode until we realized what had happened.  It was also on this trip that I fell out of the ski lift.  For the first time, but not the last!  I got a little cookbook on that first ski trip that I use all of the time.  This pie crust recipe is wonderful!  I’ve shared it with others who will also vouch for it.  Try it.  It’s great to freeze and have on hand.

From What’s Cooking In Vail:

Never Fail Pie Crust (Makes 3 large crusts)

4 cups flour
2 cups shortening
1 1/2 teaspoons salt
1 teaspoon baking powder, sifted into flour
juice of one lemon
1 egg
1/2 cup water (very cold)

Mix dry ingredients.  Cut in shortening.  Add all the other ingredients and mix.   Divide into three portions and chill or freeze.  When ready to use, roll out on floured board.  Do not be tempted to work in too much extra flour or to overwork the dough.  It will become tough it you work it too much. 

6.  If you have followed my blog for any length of time, you know that I LOVE the beach.  It doesn’t matter whether it’s summer or winter.  I LOVE THE BEACH.  Any season.  Any weather.  I’ve actually been at the beach during a hurricane.  Okay, so it wasn’t a biggie.  It was a hurricane nonetheless.

7.  I’ve been to England, France, Italy, Germany, Costa Rica and the Caymans.  I love to travel.  Here’s hoping for some more of that!

 

8.  Many people say that Perfect Daughter and I look a lot alike.  Funny thing is, I don’t see that.  The other day, however, I took Perfect Girl to her gymnastics class and one of the moms there said, “You have to be Dr. H’s mother.  You look just like her!”  So, I guess there’s something to that after all.  BTW, I am very proud to be her mom.

I know this one looks like I did at that age!

9.  I used to attend Bible Study Fellowship and loved it.  Hopefully, I can return to that when I retire.  In-depth Bible study is, for me, so much better that just random thematic lessons.  My Sunday School class is a Masterworks Class which is more like BSF.  One of my friends is now in Beijing, China starting a BSF program.  Her name is Angie; I hope you will pray for her and her family.

10.  The first thing I ever really sewed was a maternity dress!  Can you believe that?  I was always in the science classes rather than the Home Ec classes.  That was the choice when I was in junior and high school.  Here I am, loving to cook.  But, then, I always have ever since my first foray into the kitchen when I decided to make potato salad for dinner.  (That’s a story for another day.)  Cooking I do quite often; I don’t sew much anymore though.

I guess that sums up a few things about me.  It’s funny to take a look at yourself in this way.  Thanks to Sara for giving me a moment to pause and introspect.

I am to pass on this award to 10 others that I would like to get to know better.  I’m tagging:

Teresa at A Blog About Food is a young chef with great ideas.

Mary at One Perfect Bite whose culinary talents I really admire.

Deb at What’s At The Cottage has impressed me with her craftiness.

 Country Lady who is sharing a gorgeous Christmas tour of her home.

Chaya at Sweet and Savory Says it All who has such a gorgeous blog and has been a consistent participant at Crock Pot Wednesday.

Darla at I Get To who is one busy, busy mom and a new follower.  I would like to have some of her energy!

Melissa at Outnumbered 3 to 1 who has had some great holiday gift ideas.

Check out the easy-to-do ideas developed each week at The Packet Queen.

Tracey at I’m Just an Average Mom is anything but.  She’s a budding gardener with lots of creativity to boot.

A Year on the Grill has some super grilling suggestions and is a hoot to read.

And finally, (Okay, so it’s 11 but who’s counting?)

Stephanie at Living Life in the Low Country not only because she lives in one of my favorite states but because she seems somewhat like me:)

Linked to:
Foodie Friday
Friday Feasts
Food on Fridays

JOY TO THE WORLD!

 

And it came about that while they were there, the days were completed for her to give birth.

And she gave birth to her first-born son; and she wrapped Him in cloths, and laid Him in a manger, because there was no room for them in the inn.

And in the same region there were some shepherds staying out in the fields and keeping watch over their flock by night.

And an angel of the Lord suddenly stood before them, and the glory of the Lord shone around them; and they were terribly frightened. And the angel said to them, “Do not be afraid; for behold, I bring you good news of a great joy which shall be for all the people; for today in the city of David there has been born for you a Savior, who is Christ the Lord.

And this will be a sign for you: you will find a baby wrapped in cloths, and lying in a manger.

And suddenly there appeared  with the angel a multitude of the heavenly host praising God, and saying

“Glory to God in the highest, And on earth peace among men with whom He is well pleased.”

From my little angels and me, Merry Merry Christmas blessings.

CROCK POT WEDNESDAY and Tuna Noodle Casserole

 

It’s time for Crock Pot Wednesday and your delicious entry for this week.  Happy Holidays to everyone.

I know.  I know.  It’s tuna noodle casserole!  However, I just happen to love tuna noodle casserole:)  I think if you will try this version from Diane Phillips’s Slow Cooker: The Best Cookbook Ever, you will become a lover of it as well.

There’s still time to post your link for Merry Merry Munchies which runs through December 31 and be entered for the giveaway of the game, A Christmas Carol.

Serves 6 – 8

1/2 pound wide egg noodles, cooked just short of al dente

2 (6-ounce) cans solid white albacore tuna packed in oil, drained and broken into chunks (don’t use water-packed tuna)

4 Tablespoons unsalted butter

1 small onion, finely chopped (about 1/4 cup)

2 stalks celery, finely chopped

8 ounces button mushrooms, sliced

1/4 cup all-purpose flour

3 cups milk

4 drops Tabasco

1/2 teaspoon salt

1/2 cup finely crushed potato chips

Coat the insert of a 5-7 quart slow cooker with nonstick cooking spray.  Put the noodles and tune in the slow cooker insert and stir to combine.  Melt the butter in a large skillet over high heat.  Add the onion, celery and mushrooms.  Saute until the liquid in the pan begins to evaporate.  (You should still have some fat in the pan.)

Stir in the flour and cook for 3 minutes, stirring constantly.  Gradually add the milk and bring to a boil, stirring constantly.  Stir in the Tabasco and salt.  Transfer the contents of the skillet to the slow cooker.

(At this point, I sometimes add 1 cup of frozen English peas and/or 1 cup of toasted slivered almonds.)

Cover and cook on LOW for 4-5 hours.  Remove the cover, sprinkle the chips over the casserole, re-cover and cook for an additional 30 minutes.

This can be made with chicken if you prefer.  (I don’t care for canned chicken myself, so I would use an equal amount of roasted or boiled chicken.)

Merry Christmas to all!

Linked to:
Tempt My Tummy Tuesdays at Blessed With Grace
Tuesdays At the Table with Cole
Tasty Tuesdays at Balancing Beauty and Bedlam

MERRY CHRISTMAS DEERS:)

REMEMBER THIS AT CHRISTMAS TIME

According to the Alaska Department of Fish and Game, while both male and female reindeer grow antlers in the summer each year, male reindeer drop their antlers at the beginning of winter, usually late November to mid-December.  

Female reindeer retain their antlers till after they give birth in the spring.

Therefore, according to EVERY historical rendition depicting Santa's reindeer, EVERY single one of them, from Rudolph to Blitzen, had to be a girl.

     We should've known…...

ONLY women would be able to drag a fat man in a red velvet suit all around the world in one night and not get lost.

A MERRY CHRISTMAS TO YOU ALL!!!!!!!!!!!!!!!!!!!!!!!!!!!

 There’s still time to link up to Merry Merry Munchies.  The giveaway is open until the end of the month.

Come back later this week for Crock Pot Wednesday.

 

Dinner Menu Plan for this week:

Monday:   Bean and Lentil Soup with cornbread
Tuesday:  Grilled lamb chops, au gratin potatoes, salad
Wednesday:  Dance and date night
Thursday:  travel day
Friday: Merry Christmas

Linked to:
Menu Plan Monday

PINK SATURDAY and Orange Sourdough Bread with Cranberries, Pecans and Golden Raisins and a Giveaway.

 

 Thanks to Beverly at How Sweet the Sound for hosting.  Merry Christmas to all of you.

I’m anxious to read all about your holiday traditions.

I wanted to remind you that you can still share with Merry Merry Munchies for a chance to win the giveaway.There are some great ideas being shared.  Check it out.

I took liberty with this week’s post because mine isn’t really pink at all…but Beverly did say that a deep shade of pink (red) was permissible.

A fairly new tradition at our Christmastime is the Elf on the Shelf.  Our grandchildren are absolutely enamored of Da’King (their name for the elf).  We’ve had so much fun watching their reactions.  They come down the stairs each morning and can’t wait to find it.  Plus, I’ve never heard so many “Yes, mams,” “Thank yous,”  “Pleases,” and “Excuse mes!”  Now, I KNOW that my grandchildren are PERFECT, but they are not always on their PERFECT behavior, but are definitely approaching it while the elf is in residence!

(Is there a Snowman on the Shelf available for January?  How about February?  I’m thinking that there’s an idea awaiting invention there.) 

Perfect Boy and his friend were treated to a visit from one of Santa’s elves who read them a bedtime story and tucked them into bed.  I think they are the cutest little Santa’s elves themselves:) 

I made this bread in my new bread maker adapting a recipe from Beth Hensperger’s The Bread Lover’s Bread Machine Cookbook.  We really liked it served with flavored cream cheese and cranberry butter.  I’m saving the leftover’s (which there won’t be any of if I don’t stop eating it)  for bread pudding.  YUM!

Orange Sourdough Bread with Cranberries, Pecans and Golden Raisins

2 pound loaf for bread maker

3/4 cup white flour sourdough starter
1 cup orange juice
3 Tablespoons butter, cut into pieces

4 1/2 cups bread flour
1/4 cup sugar
1 1/2 teaspoon salt

2 1/2 teaspoons bread machine yeast
1 Tablespoon vital wheat gluten, optional

2/3 cup dried cranberries
1/2 cup golden raisins
1/2 cup chopped pecans (I used toasted walnuts.)

Place the ingredients, except the fruit and nuts, in the pan according to the order in the manufacturer’s instructions.  Set crust on medium and program for the Basic cycle or Fruit and Nut cycle; press Start.  (No delay timer.)  When the machine beeps, or between Knead 1 and Knead 2, add the fruits and nuts.  If you are using the Basic cycle, you may also mix all of the ingredients together at the beginning, if you wish.

When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.  Let cool to room temperature before slicing.  (I think the flavor improves as it ages a day.)

*Sourdough Starters are widely varied.  This is the one I used:
2 and 1/4 teaspoons active dry yeast
2 cups warm water
2 cups all-purpose flour
In a 2 0r 3 quart glass bowl, using a wooden or nylon spoon, mix yeast and warm water.  Let stand 10 minutes.  Add flour; mix until thick batter forms.  Batter need not be smooth.  Cover loosely with a kitchen towel or plastic wrap.  Let stand in a warm place 24 hours.  Stir; cover loosely.  Place starter in a warm place for 2 to 3 days or until it bubbles and smells sour; stir once a day.  Cover loosely with plastic wrap or plastic cover; refrigerate.

To replenish Starter:  replenish with equal amounts of flour and warm water.  For example, if you use 3/4 cup of starter, replace with 3/4 cup flour and 3/4 cup warm water.  Stir well to blend, cover and let stand in a warm place until bubbly, 3 – 5 hours.  Store in loosely covered glass container in refrigerator.  If not used at the end of one week, remove 1 cup of starter and discard, then replenish with equal amounts of flour and warm water.

A Note: Thanks to those of you who emailed your condolences regarding my Aunt Mimmie.  I really appreciate your kindness.

PIMIENTO CHEESE BISCUITS and a Heavenly Duo

  My “crazy” (she said lovingly) Aunt Mimmie joined my mom in Heaven this past Sunday, December 13.  I just know they are having such a grand reunion! 

Join in the fun with MERRY MERRY MUNCHIES.  Add your post to Mister Linky and be in the running for a giveaway.

This delicious biscuit recipe is a Southern Living favorite of mine.  I hope you will enjoy it as well.

They are equally good at any meal.  I like to make them into brunch size biscuits and serve them with peppered ham.

1 cup (4 ounces) shredded sharp Cheddar cheese
2 1/4 cups self-rising soft-wheat flour
1/2 cup cold butter, cut into 1/4-inch-thick slices
1 cup buttermilk
1 (4 ounce) jar diced pimiento, drained
Self-rising soft-wheat flour*
2 Tablespoons melted butter

Combine shredded cheese and 2 1/4 cups flour in a large bowl.  Sprinkle butter into flour and toss gently.  Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas.  (You can do this in your food processor IF you are very careful and do not over process.)  Cover and chill 10 minutes.

Combine buttermilk and diced pimiento; add buttermilk mixture to flour mixture, stirring just until dry ingredients are moistened.

Turn dough out onto a lightly floured surface and knead 3 to 4 times, gradually adding additional flour as needed.  With floured hands, press dough into a 3/4-inch-thick rectangle (about 9 x 5 inches).  Sprinkle top of dough with additional flour.  Fold dough over onto itself in 3 sections, starting with 1 short end.  (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat procedure 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).

Preheat oven to 450 degrees.  Press or pat dough to 1/2-inch thickness of a lightly floured surface; cut with a 2-inch round biscuit cutter, and place side by side on a parchment lined or lightly greased jelly roll pan.  (Biscuits should touch one another.)

Bake at 450 degrees for 13 to 15 minutes or until lightly browned.  Remove from the oven and brush with 2 Tablespoons melted butter.

Yields: 2 1/2 dozen

* Such as White Lily

 

It’s not too late to link up to both Merry Merry Munchies and Crock Pot Wednesday.  Come share!

Linked to:
Foodie Friday
Friday Feasts
Food on Fridays

CROCK POT WEDNESDAY and Ham with Raspberry Chipotle Glaze Plus a Giveaway!

Post a goody to Merry Merry Munchies.  I’ll be randomly selecting one participant to win A Christmas Carol game.  This event is open until Dec. 31. 

  ‘Tis the season of sharing:)

It’s almost embarrassing how easy this is to do, but some things just should be easy.  Agree?

 

 

8 - 10 pound fully cooked, smoked ham** 
(Be sure your ham will fit in your slow cooker.  It’s
        easier with an oval cooker, but that isn’t a
        necessity.)
1 (15.75-ounce) Roasted Raspberry Chipotle Sauce*, warmed in the microwave
(I use  the Fischer & Wieser brand because I can find
        it just about anywhere.)
1- 1 1/2 cups juice (apple, pomegranate, orange, apple  cider,  pineapple)
1/2 cup firmly packed light brown sugar, optional

Rinse and wipe the ham dry.  Rub the brown sugar over the ham if you desire (I usually don’t use the sugar.)  Brush the raspberry-chipotle sauce all over the ham.  Pour the juice into the crock pot insert and place the ham on top of the juice.  (I usually put mine in shiny side down.)  Pour about half of the remaining sauce over the ham, reserving the rest to brush on about 30 minutes before the ham is done. 

Cover and cook on HIGH for 3 1/2 to 4 hours or on LOW for 8 – 9 hours, spooning the sauce-juice mixture over the ham a few times during the cooking process if you can. 

The aroma from this is really awesome.

Remove the ham from the cooker, cover with aluminum foil and let it rest for 15-20 minutes. 

You can thicken the sauce to serve with the ham if you like.  Skim off any excess fat, strain through a fine mess sieve into a saucepan.  Bring to a boil and reduce until thickened, stirring frequently.  Serve over or alongside the sliced ham.

There are any number of ways to vary this recipe.  You might want to try a more traditional maple glaze with pineapple for example.  I have a friend who makes a glaze with Coca-Cola that makes a delicious variation.

*I have also used Rothschild Farm Raspberry Chipotle Salsa mixed with the brown sugar.  YUM!  I think flavored barbecue sauces would work just as well.  I’d love to know how you prepare yours.
**I have found that presliced ham tends to dry out.  Just be aware that you do not need to cook it as long.

Be sure to sign up with Mister Linky with a favorite slow cooker entry.  Thanks for sharing.

Linked to:

Food on Fridays @ Ann Kroeker’s blog

Foodie Fridays @ Designs by Gollum

Friday Feasts @ Mom Trends

Tasty Tuesday @ Balancing Beauty and Bedlam

Tempt My Tummy Tuesday @ Blessed with Grace

Tuesday’s at the Table @ All the Small Stuff

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1. Christi at A SOUTHERN LIFE 2. Welcome To My Kitchen 3. Mamie (3 recipes/ links!) 4. Mary@ One Perfect Bite - Transylvanian Goulash 5. De Ana @ Balancing Act Basics (Barbecued Beef) 6. Sara (Cream Cheese & Black Bean Crock Pot Chicken 7. Ally's Corner (Cajun Spiced Pecans) 8. Fancy Frugalista (" Baby's Favorite") 9. Hallee the Homemaker - Turkey with Pomegranate Cranberry

10. The Crock Pot Blog - Sunshine Chicken 11. Katie (italian beef) 12. Katrina @ Gluten Free Gidget- Vegetable Stew 13. Doylene Brents (Lasagna) 14. One Crazy Cookie (Beef Stew) 15. Tara McMillan (Orange Chicken) 16. Marcia@ Frugalhomekeeping (Easy Meatball Stew!) 17. Passport To Savings and Food (Crock- Pot Turkey Tortilla Soup) 18. Comfy Cook - Red Soup Turned Green

19. Kimberly @ Jabez Farm (Black Bean & Sausage Soup) 20. Tidy Mom (Butter Cookies & Royal Icing) 21. Ronni @ Tasty Family Creations 22. Coralie (Apple Pie & Mincemeat Pie) 23. Thoughts of a Bama Belle 24. Leftovers On Purpose (bratwurst & Apples) 25. You're next!

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MERRY MERRY MUNCHIES EVENT and Menu Plan Monday

Thanks to Laura for hosting us for Menu Plan Monday.  My menu plan is shared below.

 

 Link up for Merry Merry Munchies with Mister Linky.  The link will be open through Christmas.

I teach seventh-grade English at our local middle school.  As a group, our faculty decided one year to abandon the Christmas party that few really wanted to attend.  I mean, I like my coworkers but you know how hectic the holiday schedule can be.

Anyway, what developed is the best idea.  The last week before Christmas break, we have a week-long event called Merry Merry Munchies.  Each day, faculty members just bring whatever “munchies” they want to share place them in our workroom for all to sample.  Some share every day;  some opt to buy the plates and napkins.  It works, and we really enjoy it.  We’ve even gotten to where we make an annual cookbook from it.

 

So, what I decided to do this week for MPM was to share what my entries will be for Merry Merry Munchies as well as our daily dinner plans.  I’d love your suggestions on goodies I could make if you are willing to share.  Link up below to share some of your favorite holiday favorites with

Remember to come back for Crock Pot Wednesday.  Mister Linky will be up by Tuesday.

• Monday:  Almond Pinecone, Sausage-Cheddar Balls (recipes follow) , and Cinnamon Pecans.
  
  Dinner will be leftovers for Hubby.  This is  my Bunco night:)
  
• Tuesday: Blueberry Cobbler and Orange Sourdough Bread with Cranberries with cranberry butter (scheduled post for Saturday) 

Dinner: Crock Pot Ham with Raspberry Chipotle Glaze (this  week’s CPW) and Southern Living’s Pimiento Cheese Biscuits (Thursday’s post)

• Wednesday: Cranberry Upside Down Muffins and Gary’s Favorite Pumpkin Bread      
           Dinner: Dance and Date Night  (We are
           taking ballroom dance lessons.  It’s
           such fun!
  

• Thursday:  Mexican Hot Chocolate and pecan pie brownies and Southern Living’s Pecan Pie Brownies (scheduled for Friday)
           Dinner: Ham and Cheddar paninis with  Tomato-Basil Soup
  
• Friday:  Hot Cinnamon Cider and Apple Walnut Bread  (recipes posted Sunday)
           Dinner: travel night to see Perfect
           Babies:)

Do you have something that resembles this?

That contains these?

That’s where I keep this recipe.  I wish I could tell you where it came from, but the best I can recall, is that it was part of an advertisement.  I thought it was pretty and that we would like the flavors, so I tried it out.  It is always a hit.

Almond Pinecones

1 1/4 cups whole natural almonds
1 8-ounce package cream cheese
1/2 cup mayonnaise
5 crisply cooked bacon slices, crumbled
1/2 teaspoon dill weed
1/8 teaspoon freshly cracked pepper

Spread almonds in a single layer in a shallow pan.  Bake at 300 degrees for 15 minutes, stirring often, until the almonds just begin to turn color.

Combine softened cream cheese and mayonnaise; mix well.   Add bacon, onion, dill and pepper; mix well.  Cover and chill overnight.  Form cheese mixture into shapes of two pinecones on serving platter.  Beginning at the narrow end, press almonds at a slight angle into cheese mixture in rows.  Continue overlapping rows until all of the cheese is covered.  Garnish with artificial pine sprigs. (I used real pine sprigs with the stem wrapped in aluminum foil.) Chill until serving.   Serve with Ritz or other favorite crackers.

You can, of course, serve this without shaping it into a pinecone.  It makes such a pretty presentation when it is shaped, however.

I figure many of you already know this recipe by heart just as I do.  These are always in my freezer ready to go for breakfast or whatever.

Sausage-Cheddar Balls

1 pound hot sausage
3 cups Bisquick
2 cups finely grated extra-sharp Cheddar (I used already grated sharp Cheddar for this batch because I had that on hand.  I prefer the extra-sharp.) 
1/2 – 1 Tablespoon red pepper flakes

Mix all ingredients together (do not over mix or they will be tough) and form into balls about the size of a golf ball.  I make much larger ones for our use at breakfast.  At this point, I always individually freeze the sausage balls and package them for the freezer and our later use.  There is no need to thaw them before cooking.  Bake at 325 degrees 15-20 minutes.  Depending on the size, you may need to cook them a little longer.  I don’t like them to be extra brown, however, because they get dry.

Be sure to come back for Crock Pot Wednesday this week.  The link will be up Tuesday evening. 

Linked to:
Mouth Watering Mondays@ A Southern Fairytale
Blessed With Grace’s “Tempt My Tummy Tuesday”
Balancing Beauty and Bedlam “Tasty Tuesday”
All the Small Things, “Tuesdays at the table”
Southern Fried Mama, “Tasty Thursday”
Ann Kroeker “Food on Fridays
Foodie Fridays @ Designs by Gollum
Friday Feasts @ Mom Trends
Menu Plan@ Chive Talkin’
Menu Plan Monday @ I’m an Organizing Junkie