Homemade Soup Stock

Both Master and I enjoy soup, especially in the winter months. Generally, I make a big pot and we eat on it for two or three nights with some homemade bread. As much as we like soup, we obviously go through a lot of stock / broth. I searched everywhere for something we liked. Neither one of us found a bouillon all that good, just salty. Chicken and Beef base was ok but it was hard in our small town to find one that wasn't full of MSG. Good organic broth seemed to be the best but also incredibly expensive in the quantity that we go through.

Finally, I started making my own. It isn't all that difficult, its super frugal, and just plain yummy. I start by saving bones from various meals in freezer bags and freezing until I get enough bones to fill an entire stock pot. Save those whole chicken carcasses, whether from a home-roasted or store bought rotisserie chicken. Beef bones from roasts, steaks, the new year prime rib, etc. All that even ones that we might have gnawed on, get frozen (you're going to boil it later anyway).

When I have enough bones to fill a pot, I do so. In the pot also goes a head of garlic, with the top cut off so the cloves show a bit, an onion that has been peeled and quartered, a handful of celery, another handful of carrots, 3 bay leaves and some whole black peppercorns. I let that all simmer away on the stove for about 8 hours - a gentle simmer not a rolling boil. At the end of that 8 hours, strain out all the bones and veggies. Put the strained broth into the fridge and let it sit overnight. In the morning, all of the fat will have congealed on the surface of the broth. I skim that off, and toss it. You could leave the fat if you wanted too or save it for some other purpose (frying, etc.).

At this point your broth is ready to use or store. It stores well in the freezer or if you're not afraid of a pressure-canner, it can be canned for long-term pantry storage. Freeze the broth in quantities you're likely to use it in, 2 or 4 cups for instance. This way you can just dump the frozen broth into a pot and cook when you're ready to make soup.

Friday Favorties

Chalk Dehumidifier - I receive Martha Stewart's organizational tips in my email daily and this one was either today or yesterday. But I am curious has anyone tried it? Does it work? It just sounds like one of those off the wall solutions that not in a million years would I have ever thought of on my own.

Chicken Paillards with Clementine Salsa - These look so good. And right now we are seeing clementines at every grocery store.

Wallpaper Maintenance - from cleaning it to to hanging it and the problems with that...just all sorts of wallpaper maintenance how-tos and suggestions.

In my Chocolate Peanut Popcorn post, I have a picture of the popcorn in ziplocks with little toppers that I stapled on to the bags. I made them in photoshop but you could easily make them in Word. The images I used for the toppers are all free vintage images from Dover. I signed up and they send me a weekly email that links to free samples. And I download the ones I like to my computer. I use them for greeting cards, gift wrap, making recipe cards, pdf files, tags and the toppers. I just find all sorts of uses for them.

Paint Your Place by Behr.com - You can upload a photo of the room and then go through colors and see it on the walls of the photo. I think it would be a cool test drive before painting. (If that link doesn't take you directly to Paint Your Place: Go to the Explore Color Smart - the menu will drop down and then Paint Your Place is the last options)

Gourmet Popcorn: Butterscotch

1/2 cup popcorn kernels
1 cup light brown sugar, packed
1/2 cup corn syrup
1/2 cup butter
1/4 cup butterscotch chips
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups peanuts (optional)

Heat oven to 250 degrees F. Line a large cookie sheet (or 2) with tinfoil. Spray with cooking spray.

Pop the popcorn. Put nuts and popcorn in a very large bowl.

Bring brown sugar, corn syrup and butter to boil, stirring until sugar is dissolved. Reduce heat and cook for 5 minutes. Remove from heat; stir in butterscotch chips, vanilla extract, baking soda and salt until blended and smooth. It will foam up when you put in the baking soda - that is normal.

Working quickly and using two spoons, pour syrup over popcorn and nuts, stirring to coat thoroughly.

Pour mixture into pan; bake 45 minutes, stirring every 15 minutes.

Remove from oven, cool mixture in pan about 15 minutes. Turn mixture out of pan onto foil to cool completely.
Break popcorn into smaller pieces; store in airtight containers in cool dry place up to 2 weeks.

Gourmet Popcorn: Zesty

Zesty Popcorn
1/2 cup unpopped popcorn
6 tablespoons butter, melted
3/4 teaspoon paprika
1 1/2 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 salt
1/3 to 1/2 cup grated Parmesan cheese
2 cups pretzels - optional

Pop the popcorn. Place in a large bowl (or 2 bowls if you don't have anything large enough to to place all the popcorn).

Combine butter, paprika, chili powder, salt, garlic and onion powder - stirring well. Pour over popped corn; stir to coat popcorn as evenly as possible. Turn mixture onto baking sheet. Sprinkle half the cheese on the popcorn. Bake at 250 degrees F for 20 minutes or until crispy; stirring once. Sprinkle with remaining cheese and toss to coat evenly. Let stand on baking sheet, stirring once or twice as mixture cools.

When thoroughly cool, store in airtight ziplock bags or container.

NOTES:
* I used butter but I am sure margarine would work also.
* My second batch of this I used Penzey's BBQ 3000 in place of the paprika and chili powder and it was even better. The first batch, as the recipe is above, was really good but the BBQ 3000 just gave it a little something extra.
* I added pretzels to my second batch too and that was a hit too. I am sure peanuts in it would be great too.

Gourmet Popcorn: Chocolate Peanut

For Christmas I had to be very creative with my gifts as we just didn't have the money to spend on gifts. And I wanted to think outside my handmade/homemade gifts. And still giving gifts I thought my friends and family would enjoy.

One of the gifts I created was "Gourmet" Popcorn. The popcorn kernels are very inexpensive as well as the ingredients to use on them. I then packaged them in ziplocks and designed and printed out little toppers for the bags.




The reason though I am posting this now is because any of these would make a great treat for a Super Bowl party. I served them at a Christmas party and they were gobbled up. And everyone was in awe that I made them...that they weren't "store bought" gourmet popcorn. I have 3 recipes but will post one a day for the next 3 days as I don't want this to be a huge long post.




Chocolate Peanut Popcorn
1/2 cup popcorn kernels
1 1/2 cups peanuts (other nuts would be good I am sure too - such as cashews or almonds)
3/4 cup sugar
3/4 cup light corn syrup
6 tablespoons butter
1/3 cup unsweetened cocoa powder
1 teaspoons coarse salt

Preheat oven to 200 degrees. Take a rimmed large cookie sheet (or jelly roll pan or 2 smaller rimmed cookie sheets) and line it with tinfoil. Spray it with cooking spray. Pop the popcorn and place in a large bowl. Add the peanuts and set aside. Put sugar, corn syrup, butter, cocoa, and salt in a medium saucepan. Cook over medium heat, stirring, until mixture comes to a gentle simmer, about 5 minutes.

Pour sugar mixture over popcorn and nuts; toss to coat. Keeping tossing even if it doesn't look like it is coating well. And even if you are having trouble getting it to coat "well" - it doesn't need to have chocolate on every bit of popcorn. It will be good no matter how the chocolate mixture coated the popcorn. Transfer to baking sheet. Bake until dry. Stirring every 20 minutes and cooking about 1 hour. Cool on sheet on wire racks. And then break apart into pieces. Store in airtight containers or ziplocks.

Friday Favorites...

January's my month to nest and be crafty, so I'm including some of my new favorites.

For those who make jams, etc... here's a few cute options for packaging and printable labels/tags.

• Fabric Jam Jar Topper How To + Free Printable Jam Tags & Labels
• DIY Home Made Jam Packaging- Free Labels

Artful Arranging
Some great ideas on different ways to arrange art in space. I love how many photos there are to inspire and illustrate examples of using the space.


DIY: Canvas Frame Inspiration Boards
Tutorial for a cute inexpensive craft project- customize with your favorite fabric. Make one, or several for a mosaic-like effect.


Refreshing Your Home- 8 tips
Timeless, easy, inexpensive tips on freshening up your home space.


Tutorial: Glossy Bookmark or Magnet
Excellent tutorial, with step by step instructions on how to make some thoughtful gifts for about $2 each. I liked how you had the option to make it a magnet, or a bookmark, with charm or without.

Maple Butterscotch Cake

We got a new oven right before Thanksgiving. And this cake was the first cake I baked in the new oven. When I made this cake in my old oven, it didn't turn out too good. But Master loves maple so I knew I needed to tackle it again for his birthday. And it turned out perfectly. Unfortunately my photo didn't. It came out blurry. The cake has amazing flavor but I have to say this frosting is to die for....really Oh my! You know the maple frosting on donuts? That is kind of what it tastes like only this is better. Trust me!




Maple Butterscotch Cake

Cake:
1 cup (2 sticks) unsalted butter, softened
3/4 cup brown sugar, packed
1/2 cup granulated sugar
5 large eggs
1/2 teaspoon vanilla extract
1/2 teaspoon maple extract
2 1/2 cups all purpose flour (or cake flour*)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk

Frosting:
1/3 cup butterscotch chips
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups confectioners' sugar
1 tablespoon milk
1/4 teaspoon maple extract


Preheat the oven to 350°F. Grease and flour a 9 x 13-inch pan.

For the cake cream the butter and sugar together until light and fluffy, scraping the sides and bottom of the bowl at least once. Add the eggs, one at a time, mixing well between additions. Add the extracts and mix to combine.

Whisk the flour, baking powder and salt together. And then add to the butter mixture alternately with the milk.

Pour the batter into the pan, spread it out evenly and bake for 25 to 30 minutes, until the top is springy to the touch and a pick inserted in the center comes out clean. Remove from the oven and cool on a rack for 10 minutes.

For the frosting put the butterscotch chips and half of the butter in a heatproof bowl, and melt together over low heat or at low power in the microwave. Stir until smooth; if it looks a little broken, that's okay. (If you have made my maple fudge you know the same thing happens)

Put the other half of the butter in a mixing bowl with half of the confectioners' sugar. Mix until smooth and then add the melted chip mixture. Add the rest of the sugar and beat again until you have a smooth frosting. Mix in the extract. Add the milk if necessary to make the frosting a spreadable consistency - which I find I always need to add it. Spread the frosting evenly over cake. Serve.


* Cake Flour gives it just a little bit different texture to me - probably better but I usually don't have cake flour around. Though you can "make" your own. But read about subbing all-purpose flour for cake flour and how to make your own cake flour.

Friday Favorites

Hot Coupon World - This was a link given to me by Sanna, a reader of Domestic. You have to register but it is free. And then it not only gives you coupons but has forums, chat, blogs and other resources on saving money on your grocery bills.

All You - it is a paper magazine but I found the link to the website in Real Simple. The website is full of tips on "enjoying life for less." A few articles I read and enjoyed....5 Coupon Blogs We Love, 6 Ways to Make Couponing Easy, A Month's Worth of Money Saving Ideas and 8 Surprising Foods You Can Freeze

Makes Great Leftovers from Woman's Day - We like leftovers so this link caught my eye. It had some recipes that were different to me. I am going to try to create a calendar of new recipes I want I try and hopefully add at least one of these.

Pretty Plastic Bag Organizer from Martha Stewart - I have one of these that was made by someone else and given to us. And it made from an ugly towel. But it is hung in the pantry where no one but me sees it and it works well. It is getting very old though and I think there is a little hole in the towel the cords are being worn away from how I have it hung so making a new one with a towel I like might be in order eventually.

Tie a Tie - It has how-to's for several knots, length calculator, tips and tricks, tells you about various necktie accessories and so on.

6 Changes

After posting Friday Favorites yesterday I was reading a website that linked to this website....6 Changes. And it is a website that many of us would like and could. It is a website about creating 6 new habits for 2010. Now I am not one for resolutions but I am for setting goals anytime of the year. And so I think this website would help in creating those goals and working towards the end result.

What goals do you have set for yourself?

Friday Favorites (on Saturday Morning)

Last night our internet went out just as I was going to post Friday Favorites so...here they are on Saturday morning instead.



Get Organized - This is a long list of tips to get organized in the new year. I repeat it is a long list. It might overwhelm so I would just read it through and pick 1 to 5 things you want to accomplish and then when you do those come back and pick a few more.

Top Ten Organizing Resolutions for the New Year - I really think 7, 8 and 9 are good for all but also a very good reminder for those of us in service.

Organized Home - also has some great tips and articles on organizing for the year.

Clickable House - Click on a room of the house and it gets you tips for organizing that room.

Storage Solutions for Your Home - some tips on creating and looking for storage solutions for your home

DIY Storage Solutions - a list of projects to create more storage in your home

and I will end with a recipe that I think I want to make for brunch tomorrow...

Brown Sugar Pancakes

Menu

Happy New Year! I don't like to make resolutions but I do usually have a few goals for the new year and this year...I am hoping to change up my menus more this year. I have a folder that it stuffed full of "want to try" recipes and never seem to get around to it. So this year my aim is try a new recipe a month. If I try more, great! But I don't want to set myself up to do one a week and then not get around to them. So once a month should be do-able goal.

But in the meantime here is 2 weeks of menus....

Last week's menu....
Sun -nachos
Mon - spaghetti and Italian sausages with homemade tomato sauce, salad and bread sticks
Tues - frittata (potatoes, veggies and cheese) and baked apples
Wed - left overs
Thurs - grilled cheese and tomato soup
Fri - ham, creamed potatoes, green beans
Sat - ham sandwich, potato chips, pickles

This week's....
Sun - baked pork chops sprinkled with seasonings, fettuccine noodles tossed with fat-free half and half and chopped spinach and Parmesan cheese and ground pepper, steamed California veggies lemon squeezed on it and sprinkled with ground pepper
Mon - sloppy joe skillet and mixed veggies
Tues - baked potatoes loaded with veggies and cheese
Wed - patty melts and salad
Thurs - omelets and biscuits
Fri - shredded pork in the crockpot with Rotel and pinto beans - serving on tortillas with toppings
Sat - grilled chicken breasts, risotto and peas

New Years

Doing a few links that might come in handy for New Years Eve and New Years Day...

Martha Stewart's Printable Checklist on How to Stock a Bar (if for some reason it loads to the first slide - it is slide 3 that has the how to to stock a bar check list)

Martha Stewart Holiday Dips and Spreads - most of them look fairly easy to me. Some that I would like to try: Cheese Ball 3 Ways, Blue Cheese and Walnut Spread and Roasted Red Pepper and Walnut

Martha Stewart Quick Appetizer Recipes - just too many to name that I would like to try or that I think are super easy. Some that look very pretty for being quick...so would look pretty on a tray for a party.

Food and Wine's Party Dips - It is a slideshow that goes as soon as you open it. I paused it and went through it at my speed. Quite a few I would love to try and bring to a party...just a few favorites to share...Guacamole with Charred Jalapeño and Scallions, Deviled Egg Spread, Potato Crisps with Chive–Sour Cream Dip and Warm Piquillo and Crab Dip

Food and Wine's Value Champagne

Epicurious has a How to Plan a Cocktail Party - I am linking to the part on setting up the bar. Has an equipment list and just a how to set it up that makes sense for a party.


Martha Stewart's New Years Party Crafts

Fruits and Vegetables

With produce being out of season and prices skyrocketing, it's important that I buy it right the first time- and store it properly.

I still consider myself a kitchen "n00b", and it's not unusual to find myself standing in the midst of the produce section at the grocery store, utterly confused by the bins and bins of similiar items.

There's nothing worse than having spent hours preparing a meal only to find that that particular type of potato was too mealy for that casserole. Or that apple was too tart for applesauce, and you've had to add more sugar than apples.

The Cook's Thesaurus is my savior. Especially the sections on apples and potatoes.

This website is packed with a variety of produce information.

This site gives terrific hints on how to tell if produce is fresh. Here's another with fresh produce buying and storing tips.

This site has a table, about mid-page, on what not to store together, and what will spoil the fastest.

20 frugal tips for buying produce.

Now that we have all those fruits and vegetables, what do we do with them?

This recipe has become a family favorite. I double it to fill my 6 quart slow cooker and I rarely have leftovers. Plus, it's so good on a chilly winter evening. It definitely fits the bill for "comfort food".

I got this one from Mandy, a contributer here. :)

Hamburger Heaven

16-oz. Ground beef.
2 cups diced raw potatoes
1 ½ cups sliced carrots
1 cup chopped celery
½ cup chopped onion
1 cup frozen peas
1 cup frozen corn
1 10-oz can tomato soup
½ cup water
1 tsp parsley

Brown meat and onions. In a slow cooker sprayed with Pam, combine meat mixture, potatoes, carrots, celery, peas and corn. Stir in tomato soup and water and parsley. Salt and pepper to taste. Cover and cook on low 6 to 8 hours. I add in a generous sprinkle of garlic powder, and serve it with cheddar-garlic biscuits.

(If you use lean meat and Healthy Request tomato soup, this recipe is 1 point per serving for Weight Watchers.)

Finish with a fruit salad like this one for dessert, and we've had a healthy meal and used up lots of produce.

Over the Rainbow Fresh Fruit Salad

3 cups mixed berries (blueberries, raspberries, strawberries)
2 cups seedless grapes (red or green)
2 crisp sweet apples
3 peaches, nectarines or 6 apricots
2 bananas, sliced thin
1 cup freshly squeezed orange juice (3 Valencia oranges)
Nutmeg (optional)


Chop fruit and mix gently in large bowl. Pour fresh orange juice over fruit, stir and refrigerate. Serve with dash of nutmeg.

After the Holidays....Storage Tips

* Store display items together - Such as...do you have a holiday village you put out? Pack them all together so that you aren't going through 5 different boxes just to get that village scene out and up next year. All garland, ornaments and lights for the tree should be stored together. All the decorations that go to a specific room or area packed together such as all the guest bathroom decorations are packed together.

* Save boxes - I am one of those people that can't stand to save boxes normally. But for holiday items it can come in handy. Do you have a nativity scene with small pieces? Having a box that they fit in perfectly with the other pieces help keep them safe as well as together. Some ornaments are similar - just fit really well into their original box.

* Label everything - There is a piece of garland I hang in our dining room that just fits. I put that in one of those big big ziplocks and labeled it. Label plastic tubs that have tree decorations or the decorations for the kitchen and so on.

* Holiday Lights - Use a piece of cardboard, a paper towel or gift wrap tubing (cut down) or the original box to wind the lights around. I wind the lights around the whole box and then tuck the ends into the inside of the box. (pictures will come in a few days as a tip on it's own)

* Tool Kit - I have floral wire that I only use for my holiday wreath, thin ribbon that I use to attach Christmas tree ornaments, ornament hooks, spare lights and fuses - all in a little plastic pencil box that gets labeled and also stored with holiday items.

* Storage and Planning for next year - Right now everything fits perfectly into the tubs I have - there can't be one more thing bought. So I need to start thinking of how I will need to store things differently next year as I am sure I will have more holiday decorations. Are there things I can get rid of now? Donate? Repurpose for another holiday? Maybe I want to use the new wreath I bought so the old one can be maybe recycled/recreated for another holiday.

* Time to Save on purchases for next year - After-holiday sales are a great way to save on greeting cards, wrapping paper, decorations, ornaments, lights and storage solutions. Check what you might need a few days before Christmas and make a list of things want to purchase.

* Create a holiday planning book - write down recipes, menus, treats made, decorating things that worked and didn't work, guest and gift lists, what you would like to do next year, measurements that are important - such as you might need a new table cloth next year so write down the size you need while looking for after-holiday sales or any other useful information. Did a certain brand of cranberries work better in your cranberry salad this year? Did you run short on cider? What was a hit on the menu? Did the table centerpiece looks better this year then it ever has? Make a notes and include pictures or anything else that might be helpful. Such as I used Yukon gold potatoes last year so included the tag from the potatoes so I know which brand I used.

Gingerbread Muffins

We are going to be out of town for Christmas this year or otherwise I would be making these muffins on Christmas morning. Last year I made them on the 24th because I wasn't sure how they would turn out but they were a hit! They smelled so good baking and tasted even better!



Gingerbread Muffins
Makes 8 Muffins

1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
dash of salt
1/2 tsp cinnamon
1/2 tsp all-spice
1/4 tsp ginger
3 tbsp cooking oil
1/4 cup brown sugar
1/3 cup molasses
1/3 cup milk
1 egg
1/2 tsp vanilla


Preheat oven to 350. Line with paper baking cups or spray with cooking oil eight muffin cups. In a small bowl stir together flour, baking powder, soda, cinnamon, all-spice, ginger and salt. Set aside.

In a mixing bowl, stir together oil and brown sugar. When blended add molasses, milk, egg and vanilla. Mix until blended. Add flour mixture and mix until blended. Spoon mixture into prepared muffin cups.

Bake for 15 to 20 minutes or until muffins spring back when pressed lightly in the center. If desired sprinkle with powdered sugar. Serve warm or cool.

This and That

I have had a few people write and ask what almond bark is so I took a picture of the kind I use...



I know each store carries it's a different brand. But look for Vanilla Flavored Coating or Vanilla Flavored Candy Coating. Ask clerks in the store too - this time of year they usually know exactly where it is or if they have any left. Our Safeway usually has a special baking display right as you walk in and they almost always have some of it there. But usually I find it in Wal-Mart by chocolate chips and Baker's Baking Chocolate.


Next....

I got a notice in my inbox Amazon is doing $5.00 Magazine Subscriptions again - only of course on select ones but it would be a great last minute gift or stocking stuffer.


Finally a few links for creating your holiday table....

BHG - Set a Stylish Tables

Martha Stewart Christmas Table

Martha Stewart Centerpieces and More (had some cute place setting card ideas)

Real Simple 35 Easy Elegant Recipes for Christmas Dinner

Holiday Tipping Check List

Getting Grease Stains Out

surrenderedsoul shares a tip that comes in handy during Hanukkah and the holidays. Thank you!!


If your family is anything like mine, then when frying anything a mess is made! I have found over the years the following to hold true in order to get grease stains out of clothing or off of the ceiling. (splatter is a horrible thing!)

To get grease stains out of clothing:

Step 1: Use a papertowel and dab the area to remove as much grease as possible, for freshly stained items. Dab the material on both sides of the garment.

Step 2: Choose a cleaning product. There are two cleaning products which remove grease stains. They are Ivory bar soap or any kind of dishwashing liquid that is made for grease, such as Dawn. If you are using the bar of soap take the soap and wet it slightly. Take the soap and rub it across the stained area and allow it to sit for about five minutes. If you are using the dishwashing liquid, squirt some onto the stain and lightly work the liquid into the stain using your fingertip.
Step 3:Place the item into warm water after using the cleaning product. Allow it to soak about 15 to 30 minutes, depending on the stain. After soaking, place the garment into the washer and wash as normal.

Step 4:After washing check the garment for the stain. If the stain is still present repeat steps 2 and 3. If the stain is gone dry normally

To get grease stains off of the ceiling: Magic Eraser works wonders! I cannot say enough good things about this product. OxiClean also works, but I have found sometimes that OxiClean will alter the color of the paint, so unless you are using a true white paint on the walls, I would suggest the Magic Eraser instead.

Hope your Latkes & Jelly Donuts turn out well! Happy Frying.

Friday Favorites

Alton Brown's Hot Cocoa Mix
I don't know about anyone else, but a monthlong streak of rainy, chilly weather has me craving some warm drinks by the fire. Alton's recipe is super rich and super comforting- and the cayenne pepper is just the right touch!

This also makes great last minute gifts for other cocoa lovers. If you gift it, be sure to add...

Smitten Kitchen's Homemade Marshmallows
I'm not even a marshmallow person but this recipe may convert me! Although part of me just wants to make a batch, not let it set, and just make Rice Krispie Treats.

Make your own mulling spices
Because I don't always want to spend $10-15 on mulling spices from the local foodie store. Whether you mull wine, or cider... the house smells A-Mazing when you have something mulling on the stove. This recipe is simple, the site offers gifting ideas (including printable premade tags with instructions!) and best of all: it has a Mulling Spice Calculation Worksheet in case you need to make a smaller amount.

Almond Biscotti
Another recipe I've been craving since my hot beverage intake is on the rise. It also looks like it would make an excellent gift for a friend of mine, presented with a bag of dark rich coffee beans or exotic tea.

Epicurious Guide to Entertaining (featuring Clinton Kelly)
Granted... I'm a little biased here. One of my fantasies entails a week of shopping, lunches and fabulous parties with Tim Gunn and Clinton Kelly. So that alone would make this link worthwhile (for me). But I know not everyone crushes on fabulous stylish 'lifestyle gurus'... but the videos themselves are pretty good. In the "cocktail party/home bar" video, he talks about different ways to offer beverages for small or large parties, including using recipe cards for guests to make their own drinks, or serving a signature cocktail so it's easy to have made ahead in batches, and how to calculate how much to plan (ice, booze) per guest. Pretty fun, fast paced videos to watch, and some handy little hors d'oeuvres recipes.

Cookies-n-Cream Bark

I have made a lot of candy (to many to name) and popcorn (butterscotch, chocolate peanut and zesty parmesan)the last 2 days.

The easiest candy recipe I have made is Cookies-n-Cream Bark. It looks pretty in jar as a gift too. Which is what is happening to most of the bark I made - even though I believe someone in this house would like it to stay here...so of course some of it will for him.

1 pkg. (6 squares) White Chocolate, melted (not almond bark or white chips - white chocolate - I use Baker's White Chocolate)
10 Oreo Cookies, crumbled, divided 5 for the semi-sweet chocolate and 5 for the white chocolate (generic brand of sandwich cookies that are like Oreos work fine too)
1 pkg. (8 squares) Semi-Sweet Chocolate, melted (I use Baker's)

Stir 1/2 the crumbled cookies into the melted white chocolate and the other half into the melted semi-sweet chocolate.

Drop spoonfuls of the chocolate mixtures onto waxed paper-covered baking sheet, alternating colors of chocolates. Spread and swirl with knife.

Refrigerate for 1 hour or until firm. Break into pieces and it is ready to munch on!

NOTES:
I melt the chocolate in the microwave. I start at about 40 seconds and then stir and do another 30 to 40 seconds and stir again. And then usually it only takes one more time and it is melted.

Homemade Jelly Dougnuts

surrenderedsoul reflects on the meaning of Hanukkah, her own family's celebration, and a recipe for Jelly Doughnuts that sound very yummy! Thank you!!


One of the beautiful things about the celebration of Hanukkah (or Chanukah if you prefer) being 8 days and nights long, is it allows you time to focus on family and family activities. Or if you are without a family of your own it allows you to take the time out of every day life to do something different.

Many of those that I know who celebrate this holiday enjoy taking time to make homemade jelly donuts. A tried and true recipe that I have used over the years (as have others that I know) is below:

Jelly Doughnuts

Prep Time:3 hrs
Cook Time: approximately 1 hr
Serves: 12 servings.

Ingredients
4 to 4 1/2 cup white bread flour, plus more for dusting (you can use wheat flour but I have found it makes the donuts VERY heavy)
1 teaspoon salt
2/3 ounce (.6 ounce) cake fresh yeast or 1 envelope dry active yeast (2 1/2 teaspoons)
1 cup lukewarm milk (room temperature milk works fine as well)
2 tablespoons sugar, plus more for dusting
2 large eggs, beaten
2 tablespoons unsalted butter, melted and cooled (it is important for the melted butter to be cooled before using)
1/2 cup preserves of choice (our family favorite is raspberry preserves, but any flavor you like will work)
Vegetable oil, for frying
Cinnamon and sugar, for rolling doughnuts

Directions
In the bowl of a mixer, combine 4 cups flour and salt. Add the yeast. In a small bowl, combine the milk and 2 tablespoons sugar. Add with the remaining milk to the flour. (If using dry yeast, mix the yeast with 2 tablespoons of the milk and 2 tablespoons sugar and let sit until foamy, about 5 to 10 minutes and add to the flour.)

Add the eggs and butter to the flour mixture. Begin to mix the ingredients into a soft, but not sticky, dough.

Add a little extra milk, 1 tablespoon at a time. Work in extra flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and knead until smooth and elastic. (You can do this in a mixer fitted with a dough hook.) Transfer the dough to a lightly oiled bowl, cover, and let rise until doubled in size, about 2 hours.

Punch down the risen dough. Turn out onto a lightly floured surface and knead for a few seconds. With a lightly floured rolling pin, gradually roll out the dough to about 1/2-inch thick. When rolling dough, let it rest periodically to relax. Cut out into 3 to 4-inch rounds with a lightly floured biscuit cutter. Re-roll the scraps to make more rounds. Place the doughnuts on lightly floured baking sheets, spacing them apart, and cover lightly with a dry towel. Let rise in a warm spot until doubled in size, about 20 minutes.
Transfer the risen doughnuts to a heavy pot filled 3-inches high with vegetable oil at 350 degrees F. Fry the
doughnuts, a few at a time, until golden and puffed, turning frequently, 5 to 7 minutes.

Lift the doughnuts from the oil using a slotted spoon and roll on a plate lined with granulated sugar and
cinnamon mixed together. Let cool slightly.

fill a pastry bag, fitted with a 1/2-inch round tip with jelly preserves. Insert the tip into the end of each doughnut and pipe approximately 1 to 2 teaspoons preserves into them and serve.

** side note ** it is of course easier to buy bakery fresh jelly donuts, but making them homemade at this holiday has a few benefits. The first is the joy of sharing this baking time with your loved ones. It's fun for kids to help out (well not with the frying part). It also serves as a remembrance of the miracle of the oil lasting for eight days & nights when there was only enough oil for 1 day & night. and it makes the whole house smell yummy.