Tammy’s Cranberry Tabouleh Salad

Ingredients

• 2 cups hydrated bulgur wheat
• 1/2 cup chopped fresh parsley
• 1/2 cup grape tomatoes cut in 1/2
• 1/4 cup chopped cilantro
• 2 tablespoons chopped fresh mint
• 4 ounces virgin olive oil
• 4 ounces fresh lemon juice
• Salt and pepper
• 1/2 pomegranate Cranberry (dried)
• 1/2 cup diced cucumber

Directions

Toss everything together in a bowl and add salt and pepper to taste. Let salad sit for about an hour before serving

**This is what I am fixing for our Christmas Dinner on Christmas Day. I am going to make it up on Saturday and let the flavors combine. MMM MMM MMMM good!! Can’t wait!**

                                                                                                                               Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Wild Rice Cranberry Salad

Ingredients

• 1 cup wild rice
• 1 tablespoon salt
• 3/4 cup cup walnuts
• 8 ounces (2 cups) fresh or thawed frozen cranberries
• 1/2 cup sugar
• 3 tablespoons walnut or vegetable oil
• 1 tablespoon raspberry or rice vinegar
• 3 green onions, rinsed and chopped (including green tops)
• 1/2 cup dried cranberries, roughly chopped (optional)

Preparation

1. 1. In a 4- to 6-quart pan, combine wild rice, salt, and 1 quart water. Bring to a boil over high heat; cover, reduce heat, and simmer until rice is tender to bite and most grains have just split open, 45 to 60 minutes. Drain in a colander and let cool.
2. 2. Meanwhile, spread walnuts in a baking pan and toast in a 325° regular or convection oven until lightly golden under skins, about 10 minutes. Coarsely chop. Sort cranberries, discarding any stems and bruised or decayed fruit; cut each cranberry in half (see notes).
3. 3. In a 2- to 3-quart pan over medium-high heat, stir the sugar and 1/2 cup water until the sugar is dissolved and mixture boils. Remove from heat; stir in the halved cranberries. Gently stir occasionally until insides of cranberries have turned red but are still firm, 8 to 12 minutes (see notes). Pour through a fine strainer into a bowl, reserving the cranberry-sugar syrup.
4. 4. In a large bowl, gently mix wild rice, cranberry halves, oil, and vinegar. Stir in 2 tablespoons cranberry syrup; taste and add up to 1/4 cup more syrup to sweeten and moisten salad as desired (reserve remaining syrup for other uses). Cover and chill for at least 4 hours or up to 1 day (see notes).
5. 5. Stir in all but 2 tablespoons of the green onions, along with the walnuts and dried cranberries (if using). Sprinkle with remaining green onions just before serving.

Note:

Cutting the cranberries in half (step 2) is time-consuming, but it makes a big difference in the texture of the finished salad. The cranberries may be steeped in sugar syrup (step 3) up to 1 day ahead; cover and chill in syrup (cranberries' color will deepen).

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Cranberry Salsa

Ingredients

• 1 (15-ounce) can pineapple tidbits
• 1/2 cup diced fresh cranberries
• 3 green onions, diced
• 1 1/2 tablespoons honey
• 1 teaspoon lemon juice
• 1 1/4 teaspoons minced fresh ginger
• 1/4 teaspoon ground red pepper (optional)

 

Preparation

1. Stir together first 7 ingredients and, if desired, pepper. Cover and chill at least 1 hour. Serve with ham or turkey.

Note:

Store tightly wrapped unpeeled ginger in freezer up to six months.

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Tammy's White Chocolate Peppermint Crunch Cookies

 

Ingredients:

2 1/4 cups flour

      1 tsp baking soda

      1 tsp salt

      1 cup butter-flavored shortening

      1 cup sugar

   1/2 cup brown sugar (Packed)

      1 tsp peppermint extract

   1/2 tsp almond extract

      2 large eggs

      1 cup peppermint crunch chips

      1 cup white chocolate chips

      1 cup chopped almonds (optional)

Preheat oven to 375 degrees

1. Combine the dry ingredients into a bowl: flour, salt, soda

2. Combine the shortening, eggs and extract in the mixer and cream together

3. Combine dry ingredients with the wet - mix well

4. Add in the chips and nuts - don't over mix

5. Use a ice cream scooper and scoop generously onto cookie sheet - about as far apart as regular Choc chip cookies

6. Bake until puffy - about 9-11 minutes

7. Cool and ENJOY!!

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Pastry

Recipe:
2 c. flour
1 c. butter- softened
2 T. water
1 c. water
1 tsp. almond extract
3 eggs – room temperature
chopped nuts (I like walnuts)- optional
powdered sugar frosting with 1 tsp. almond flavoring added

Combine 1 c. flour and 1/2 c. butter and 2 T. water with a pastry cutter. If you don’t have one (like me, remember, not a baker) just use two butter knives and cut until you have a pie crust dough texture.

Don’t over work it, you want everything barely mixed together, still a bit crumbly. No getting out the mixer or even a spoon! When you’re at that crumbly point, divide the dough into halves and with lightly floured fingers pat each half into about a 12″x 3″ band on a cookie sheet. I think it helps to begin with it in a line instead of trying to turn a ball of dough into a band. Leave a little space between the two
pastries. Set aside

In a sauce pan bring 1 c. water and 1/2 c. butter to a boil. Add almond flavoring and remove from the heat. With a spoon (I did it with a hand mixer once…big mistake), stir in remaining flour. When the mixture is smooth and thick, add eggs ONE AT A TIME. Beat well, with a spoon, after adding each egg. When each egg is well incorporated, add the next.

Spread half of the mixture on each pie dough band. Bake at 350 degrees for 50 minutes or until golden brown.

Make your favorite butter cream frosting recipe and replace 1 tsp. of the liquid you use in the recipe with almond flavoring. When the pastry has cooled, frost the pastry and add nuts. You’re done! Cut it
on the diagonal to serve it.

Vanilla Cream Syrup

Yields about 1 1/2 cups
Ingredients:
1/4 cup salted butter
1 cup granulated sugar
1/2 cup heavy cream
1/4 cup low-fat buttermilk
1 pinch salt
1/2 tsp baking soda
1 tsp vanilla extract
Directions:
Melt butter in a large saucepan over medium heat.  Stir in sugar, cream, buttermilk and salt.  Cook, stirring frequently, until mixture begins to boil and sugar has dissolved.  Remove from heat and stir in baking soda and vanilla, whisk for about 10 seconds (it will begin to foam).  Serve warm.  Syrup can be stored in refrigerator up to one week and reheated before serving.

(for pancakes, waffles, etc). YUM!!

White Bean Chowder

{Serves 12}

INGREDIENTS:

12 slices thick cut bacon, cut into 1/2 inch pieces

1 cup finely diced red onion

1 cup finely diced celery

1 cup finely diced carrot

1 cup finely diced red bell pepper

2 Tbsp. flour

2 tsp. minced fresh thyme or 1/2 tsp. dried

16 cups  low sodium chicken or vegetable stock

6 cans (or 90oz) beans white, (canned, cooked yourself – whatever)

1 1/2 cup milk or fat free half and half

salt and white pepper to taste

Directions:

1. In a dutch oven or large soup pot cook the bacon over medium high heat until browned and crisp. Remove from the pot and drain on a paper towel.
2. Pour out all but 1 tsp. bacon fat. Return pot to medium high heat and add the onions, celery, carrots, and red bell pepper. Saute until vegetables are softened – about 3 minutes.
3. Increase heat to high and add 1 cup of the stock – scraping up any browned bits on the bottom of the pan. Cook until almost all the stock has evaporated – about 4 minutes.
4. Reduce the heat to medium and sprinkle flour and thyme over the vegetables. Stir and cook for 1 – 2 minutes.
5. Add the chicken or vegetable stock, stirring and scraping the bottom of the pan. Increase heat to high and bring soup to a boil.
6. Reduce heat to medium and simmer the soup for about 4 minutes. Add the beans and the milk or half and half.
7. Taste and adjust seasonings.
8. Garnish with additional minced vegetables or fresh thyme if desired.

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Coconut Macaroons

Ingredients

2 (7oz) pkg sweetened flaked coconut

1 (14oz) can(s) eagle brand sweetened condensed milk (not evaporated milk)

2 tsp pure vanilla extract

1 1/2 tsp almond extract

 

Directions

1 Preheat oven to 350 degrees. LIne baking sheets with parchment paper.

2 In a bowl, combine milk and extracts. Mix well. Add coconut. Mix well. Drop by round teaspoonfuls onto baking sheets. Bake 8-10 minutes or until lightly browned. Remove from baking sheets and place on parchment-covered cooling racks. Store loosely covered at room temperature.

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Doodles

*Lemon Doodles original idea & photos from Mary Nell. I changed up the recipe and replaced the shortening with butter

Ingredients

1 c softened butter

1 1/2 c sugar

2  eggs

2 c flour

1 tsp soda

1 tsp baking powder

1/2 tsp salt

zest of one lemon

Directions

 

1. Cream together butter, eggs and sugar until creamy.

 

2. In a separate bowl mix together flour and all other dry ingredients.

 

3 Add dry ingredient to creamed mixture. Add the zest of a lemon and mix. (Set aside the lemon for later use.)

 

4 FOR LEMON SUGAR: In a small bowl mix granulated sugar and a few drops of lemon juice. Mix thoroughly.

5 Form dough into balls using a generous teaspoonful. Roll into lemon sugar to coat.

 

6 Place on ungreased cookie sheet and bake at 350 degrees for 8 to 10 minutes, watching carefully (ovens differ).

*** ADDITIONAL *** Switch out the lemon for orange zest and make Orange Doodles. YUM! The possibilities are endless! Add almond extract and bits of almonds.

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Almond Macaroon Brownies

INGREDIENTS:

• Cooking Spray
• 1 (19.5 oz.) package Pillsbury® Classic Traditional Fudge Brownie OR use your favorite homemade brownie recipe.
• 1/2 cup Crisco® Pure Vegetable Oil
• 1/4 cup water
• 4 large eggs, divided
• 2 (8 oz.) packages cream cheese, softened
• 2/3 cup sugar
• 2 tablespoons all Purpose Flour
• 1 teaspoon almond extract
• 1 1/2 cups shredded coconut
• 1 cup chopped almonds, toasted if desired*
• 1 (12 oz.) package semi-sweet chocolate chips (2 cups)
• 1 tablespoon Vegetable Oil
• 48 whole almonds, toasted if desired*

PREPARATION DIRECTIONS:

1. HEAT oven to 350°F. Coat 15 x 10-inch baking pan with no-stick cooking spray. Prepare brownie mix as directed on package using the oil, water and 2 eggs. Spread batter evenly into prepared pan.

2. BEAT cream cheese, sugar, flour and 2 eggs in medium bowl at medium speed of electric mixer until well blended. Stir in almond extract, coconut and chopped almonds. Drop spoonfuls of cream cheese mixture over brownie batter; spread evenly.

3. BAKE 35 to 40 minutes or until light golden brown and center is firm to the touch. Cool 45 minutes or until completely cooled.

4. COMBINE chocolate chips and oil in small saucepan. Heat over low heat until chocolate is melted, stirring constantly. Drizzle and spread over brownies. Cut into bars. Garnish each bar with 1 whole almond.

TIP

1. *To toast almonds: Place almonds in dry nonstick skillet over medium heat, shaking pan until nuts are lightly browned.

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

ULTIMATE Chocolate Chip Cookies :)

*Recipe courtesy of Crisco*

INGREDIENTS:

• 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
• OR 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
• 1 1/4 cups firmly packed light brown sugar
• 2 tablespoons milk
• 1 tablespoon vanilla extract
• 1 large egg
• 1 3/4 cups Pillsbury BEST® All Purpose Flour
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 1 (6 oz.) package semi-sweet chocolate chips (1 cup)
• 1 cup coarsely chopped pecans (optional)

PREPARATION DIRECTIONS:

1. HEAT oven to 375ºF.

2. COMBINE shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts.

3. DROP by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.

4. BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.

5. TIP

   * If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips. 

VARIATIONS

BAR COOKIES

1. HEAT oven to 375ºF. Follow recipe above to prepare dough. Spray a 13 x 9-inch pan with no-stick cooking spray. Spread dough evenly in pan.

2. BAKE 19 to 21 minutes or until top is golden brown and toothpick inserted in center comes out clean and center feels slightly firm to the touch. Cool completely before cutting into bars.

LARGE ROUNDS

1. HEAT oven to 375ºF. Follow recipe above to prepare dough. Spray small area in center of baking sheet with no-stick cooking spray. Cover with 12-inch square of foil.

2. PLACE one-fourth of dough in center of foil. Form into a small circle with spatula or rubber scraper. Spray 12-inch square of wax paper with no-stick cooking spray. Place sprayed side down on top of dough. Flatten with round cake pan or pie pan to form a 7-inch circle. Remove wax paper.

3. BAKE 9 to 10 minutes or until light golden color. Cool 5 minutes on baking sheet on a cooling rack. Remove to rack to cool completely. Repeat with remaining cookie dough.

CHOCOLATE DRIZZLE OR DIP

1. DRIZZLE: Melt 1 cup semi-sweet or white chocolate pieces with 1 teaspoon shortening over very low heat. Stir well. If too thick to drizzle, add 1/8 to 1/2 teaspoon more shortening to thin. Drizzle from end of spoon back and forth over cookie. Sprinkle with nuts before chocolate hardens. To harden chocolate quickly, place in refrigerator for a few minutes.

2. DIP: Spoon melted chocolate into custard cup. Dip one end of cooled cookie halfway up in chocolate. Sprinkle with finely chopped nuts before chocolate hardens, or drizzle with contrasting white or dark chocolate. Place on wax paper.

 

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!