October 10 (Tomato Soup with Toasted Cheese Croutons)

1.26.2009

Bitty Button Cookies

While looking around on Pillsbury.com, I found this recipe  and knew that I must try them.

They had me at sugar cookies and pink filling - but add miniature --- I knew I must try them immediately.

To display how miniature they were...

I made just over 11 dozen cookies, and once assembled they all fit on this plate. So. Cute. 

Oh, and they tasted really good too. 

INGREDIENTS

Cookies
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/2 cup all-purpose flour
1/2 teaspoon almond extract
1 tablespoon granulated sugar

Filling
2 cups powdered sugar
1/4 cup butter or margarine, softened
4 teaspoons milk
1/4 teaspoon almond extract
1 drop red food color

DIRECTIONS

1. Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour and almond extract until well blended.

2. Shape dough into 180 (1/2-inch) balls. Place balls 1 inch apart on ungreased cookie sheets. Press bottom of glass dipped into granulated sugar on each ball until 1/4 inch thick; prick top of each with a fork.

3. Bake 6 to 8 minutes until set but not brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.

4. Meanwhile, in small bowl, beat filling ingredients with electric mixer on low speed until smooth and creamy. Spread about 1 teaspoon filling on bottoms of half of the cookies. Top each with another cookie, bottom side down; press gently. Store in refrigerator.

I love how homemade cookies, when dressed up in clear cellophane and ribbon, make perfect "just because" gifts. How sweet would these be for Valentine's day? Or as party favors? Or at an afternoon tea (with the perfect apron and tea pot, of course)?

6.29.2008

How To Decoupage a Notebook

Shield your eyes from the mundanity! Could they make notebooks any uglier? Why would anyone even buy them in this state?

Because they could transform them into this!

Once again, I got out my Mod Podge and scissors; but, like every time that I decoupage, it is so easy. First, I traced around the hideous notepad onto a piece of decorative paper, and cut it out. 

To keep the pages free from glue and out of the way, I clipped them together. 

Then, using a foam brush (because they are cheap and offer the easiest application, I think), I spread it on thick, covering the entire notebook cover. 

When adhering my decorative paper, I made sure to smooth out any air bubbles. At this point, I went to bed, and let my Mod Podge dry. It is not necessary to let the glue dry before applying the topcoat, but I think it helped to create a smooth bubble-free finish. 

Sorry, I am switching notebooks here; I didn't realize that I did that until I was finished. The process is the same, though: now, I just cover the decorative paper with a generous layer of Mod Podge to seal it. 

Once dry, I punched a hole through the notebook, and inserted a decorative brad. 

Then, I punched a hole on the backside and slid a loop of narrow elastic through. 

Using a coordinating eyelet, I fit it into the hole, next to the elastic. 

By pounding down my eyelet, I have secured my elastic in place. And that's it; I'm done!

What a simple transformation of an everyday object into something special. Now I will be looking for opportunities to pull one of these out of my bag!

 

8

Caramel covered homemade marshmallows

Following the theme of recreating Williams Sonoma food gift ideas, I wanted to share with you our latest knock-off. It's the caramel covered marshmallow treat. Also called Modjeskas, these candies were purportedly named after a beautiful Polish actress by an admirer. Shouldn't they be called Pavell's instead?

Anyway, they look a heck of a lot more complicated to make than they actually are. These make great gifts wrapped in wax paper. Especially when you aren't paying $27 a pound for them!

To make the marshmallows:

Ingredients
1 cup confectioners' sugar
2 tablespoons plus 2 1/2 teaspoons unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup hot water (about 115 degrees)
1/4 teaspoon salt
2 large egg whites
1 teaspoon vanilla

Directions
Oil bottom and sides of a 13 by 9 by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners' sugar.

In bowl of standing electric mixer, sprinkle gelatin over cold water and let stand to soften.

In a 3-quart heavy saucepan cook granulated sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240 degrees, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.

With standing mixer beat on high speed until white, thick and nearly tripled in volume, about 6 minutes. In a large bowl with cleaned beaters beat whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined. Pour mixture into baking pan and sift 1/4 cup confectioners' sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to 1 day.

Run a thin knife around edges of pan and invert pan onto large cutting board. Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop onto cutting board. With a large knife trim edges of marshmallow and cut marshmallows into roughly 1-inch cubes. Sift remaining confectioners' sugar into a large bowl and add marshmallows in batches, tossing to evenly coat. Marshmallows (without caramel) keep in an airtight container at cool room temperature for 1 week.

To make the caramel:

Ingredients
1 cup sugar
1 cup light corn syrup
1/2 cup cream
1/4 cup water
1 tbsp butter
1 tsp vanilla extract
1/8 tsp salt
16 marshmallows (see recipe above)
Wax paper

Directions
Cut the wax paper into 2 inch x 3 inch wide strips. You may need to adjust the size of your wax paper depending on how big your marshmallows are.

Place the sugar, water, cream, and corn syrup in a small saucepan over medium heat, stirring constantly until the sugar dissolves. Stir in the butter until it is melted. Continue to cook, stirring occasionally until the caramel reaches 238 degrees, then remove from the heat.

Stir in the vanilla and salt. Allow the caramel to thicken and cool for 10-15 minutes until it cools to about 175 degrees.

To dip the marshmallows:

Using a fork, drop a marshmallow into the caramel and turn it over until it is completely covered. Remove the marshmallow from the caramel, letting excess caramel drip off. Place the marshmallow on a piece of wax paper.

Continue dipping with the remaining marshmallows. If the caramel becomes too stiff, place it over the heat for a minute or two until it becomes easy to work with.

Allow the candies to set fully at room temperature before wrapping. Store excess candies in an airtight container at room temperature.

Light Chicken Parmesan

31 Ratings (See All) | 9 Comments (See All)

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6	Say this is easy	1	Say this is for adventurous cooks
3	Say this is ideal for entertaining	6	Say this is family friendly

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• 2 slices whole-wheat sandwich bread, torn into pieces
• 1 tablespoon grated Parmesan cheese
• 1 teaspoon olive oil
• Coarse salt and ground pepper
• 2 tablespoons all-purpose flour
• 1 large egg white
• 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
• 3/4 cup shredded part-skim mozzarella (3 ounces)
• 1 can (28 ounces) whole peeled tomatoes in puree
• 1 garlic clove, minced
• Preheat oven to 425 degrees, with rack in upper third. Line a rimmed baking sheet with aluminum foil; set aside. In a food processor, place bread, Parmesan, oil, and a pinch each salt and pepper. Pulse until coarse crumbs form; transfer to a shallow bowl. Place flour in a second shallow bowl; season with salt and pepper. Place egg white in a third shallow bowl, and beat with a fork until frothy.
• Dip top side of a chicken breast in flour, shaking off excess. Dip same side in egg white, letting excess drip off, then in breadcrumbs, pressing to adhere. (Do not bread other side.) Repeat with remaining chicken and transfer, breaded side up, to prepared baking sheet. Bake until breadcrumbs are crisp and browned, 8 to 10 minutes. Remove from oven; sprinkle with mozzarella. Continue baking until chicken is opaque throughout and cheese is lightly browned, 2 to 4 minutes.
• Meanwhile, in a large skillet, place tomatoes, breaking them up with your fingers. Add garlic; season with salt and pepper. Bring to a boil, reduce to a simmer, and cook until sauce has thickened, 6 to 8 minutes. Serve chicken with a generous amount of tomato sauce.

Celebration Crostini


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Prep Time:
10 min
Total Time:
13 min
Makes:
24 servings, 1 piece each

What You Need

1 loaf (12 inch) French bread, cut into 1/2-inch-thick slices

1/2 cup  KRAFT FREE Honey Dijon Dressing

2 pkg. (6 oz. each) OSCAR MAYER Fat Free Oven Roasted Turkey Breast

1-1/2 cups  shredded CRACKER BARREL 2% Milk Sharp Cheddar Cheese

1/3 cup CLAUSSEN Sweet Pickle Relish

Make It

PLACE bread slices in single layer on baking sheet. Lightly spray bread with cooking spray. Bake at 350°F for 5 minutes or until golden brown. Cool.

SPREAD each bread slice with 1 tsp. dressing. Fold each turkey slice in half, then into thirds to form triangle; place 1 on each toast slice. Sprinkle with cheese. Top each with 1/4 tsp. relish.

BROIL 4 inches from heat 3 minutes or until cheese is melted.

Kraft Kitchens Tips

Substitute
Substitute OSCAR MAYER Fat Free Smoked Ham for turkey.

Butternut Squash Soup


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Prep Time:
20 min
Total Time:
45 min
Makes:
8 servings, about 1 cup soup and 5 crackers...

What You Need

1 Tbsp. olive oil

2   butternut squash (4 lb.), peeled, seeded and cut into chunks

1 onion, chopped

1 clove  garlic, minced

1/2 tsp. ground allspice

2 cans  (14-1/2 oz. each) chicken broth

1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

  PREMIUM Saltine Crackers

Make It

HEAT oil in large saucepan on medium heat. Add squash, onions and garlic; cook 5 min. or until crisp-tender, stirring occasionally. Stir in allspice; cook and stir 1 min.

ADD broth. Bring to boil; cover. Simmer on low heat 15 min. or until squash is tender. Process, in batches, in food processor until smooth. Return to saucepan; cook until heated through, stirring occasionally.

LADLE into 8 bowls. Add 1 Tbsp. sour cream to each serving; swirl slightly. Serve with crackers.

Kraft Kitchens Tips

Note
For a thinner soup, add more chicken broth or water until of desired consistency.
Variation
Store cooled soup in airtight container until ready to serve. Serve chilled with crackers as directed.
Apple Butternut Squash Soup
Prepare as directed, adding 2 chopped peeled apples to oil in saucepan to cook with the squash, onions and garlic.

Bacon & Cheddar Mashed Potatoes


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Prep Time:
30 min
Total Time:
30 min
Makes:
Makes 8 servings, 1/2 cup each.

What You Need

1-1/2 lb. potatoes (about 4), quartered

1/2 cup  MIRACLE WHIP Dressing

4 slices OSCAR MAYER Bacon, crisply cooked, crumbled

1/4 tsp.  garlic powder

1/4 tsp. salt

1/8 tsp.  pepper

1/2 cup KRAFT Shredded Mild Cheddar Cheese

Make It

COOK potatoes in large saucepan of boiling water 20 min. or until tender; drain.

MASH potatoes. Add dressing, bacon, garlic powder, salt and pepper; beat until fluffy.

STIR in cheese.

Kraft Kitchens Tips

Serving Suggestion
Serve this creamy and satisfying home-style dish with baked chicken and a side green salad.
Substitute
Substitute 3 minced garlic cloves for the garlic powder.

Cranberry-Pear Crisp


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Prep Time:
15 min
Total Time:
45 min
Makes:
9 servings, 1/2 cup each

What You Need

4 large ripe pears, cored, peeled and sliced (about 4 cups)

2 Tbsp.  brown sugar

1 tsp. ground cinnamon, divided

1/2 cup  firmly packed brown sugar

1/2 cup flour

3 Tbsp.  cold margarine

1 cup whole grain cereal flakes with cranberries and almonds, lightly crushed

Make It

PREHEAT oven to 375°F. Toss pears with 2 Tbsp. sugar and 1/2 tsp. of the cinnamon in large bowl. Place in 8-inch square baking dish.

MIX 1/2 cup sugar, the flour and remaining 1/2 tsp. cinnamon in large bowl; cut in margarine until mixture resembles coarse crumbs. Stir in cereal. Sprinkle evenly over pears.

BAKE 30 min. or until pears are tender. Serve warm.

Kraft Kitchens Tips

Substitute
Substitute apples for the pears.

Ham & Cheddar in a Loaf


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Prep Time:
15 min
Total Time:
1 hr 5 min
Makes:
6 servings, one slice each

What You Need

1 lb. frozen bread dough, thawed

1 pkg.  (9 oz.) OSCAR MAYER Deli Fresh Shaved Smoked Ham

1 cup KRAFT Shredded Cheddar Cheese

1/4 cup  MIRACLE WHIP Dressing

1 egg, beaten

1 Tbsp.  KRAFT Grated Parmesan Cheese

Make It

HEAT oven to 350°F. Flatten dough on lightly floured surface with hands. Roll into 12x8-inch rectangle with rolling pin. (If dough is difficult to roll, cover with plastic wrap and let stand at room temperature for 30 min. before rolling out.) Top with ham to within 1/2 inch of edges. Mix Cheddar cheese and dressing; spread over ham.

MOISTEN edges of dough with water. Starting at one of the long sides, fold one-third of dough over filling; repeat with other long side. Pinch seams together to seal. Place, seam-side down, on lightly greased baking sheet. Cut three diagonal slits in top of dough with kitchen shears. Brush with egg; sprinkle with Parmesan cheese.

BAKE 35 to 40 min. or until golden brown. Cool 10 min. before slicing.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Healthy Living
Save 4 grams of fat per serving by preparing with KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese and MIRACLE WHIP Light Dressing. Plus, you'll save 30 calories per serving.
Substitute
Prepare using frozen pizza dough.
Variations
Omit Parmesan Cheese. Prepare as directed, using one of the following flavor options: Tex-Mex: Use OSCAR MAYER Deli Fresh Shaved Smoked Turkey Breast and substitute TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa for the dressing. Pizza: Substitute 16 slices OSCAR MAYER Pepperoni for the ham, KRAFT Shredded Mozzarella Cheese for the Cheddar cheese and 1/3 cup pizza sauce for the 1/4 cup dressing. Veggie Lover's: Use OSCAR MAYER Deli Fresh Shaved Smoked Turkey Breast, substitute PHILADELPHIA Cream Cheese Spread for the dressing and add 1/2 cup shredded carrots to the filling.

Mini Ham & Cheese Calzones


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Prep Time:
15 min
Total Time:
30 min
Makes:
24 servings, 1 mini calzone each

What You Need

1 can (11 oz.) refrigerated soft breadsticks

1/2 cup  KRAFT Shredded Mozzarella Cheese

12 slices OSCAR MAYER Deli Fresh Shaved Honey Ham, cut in half

2 Tbsp.  KRAFT Grated Parmesan Cheese

Make It

PREHEAT oven to 400°F. Unroll dough; separate into 12 breadsticks. Cut each breadstick crosswise in half; flatten dough to 2-inch width.

SPOON 1 tsp. cheese onto center of each ham piece. Fold ham over cheese to create a tight roll. Place ham roll near the end of each piece of breadstick dough, leaving a border. Fold dough over ham, pinching edges to seal. Repeat process for all ham pieces. Place calzones on baking sheet. Sprinkle with Parmesan cheese.

BAKE 12 to 15 min. or until golden brown. Serve warm.

Kraft Kitchens Tips

Cooking Know-How
Make sure ham and cheese are completely enclosed to prevent cheese from leaking.
Jazz It Up
To make these even more special, serve with KRAFT Ranch Dressing or GREY POUPON Honey Dijon Mustard as a dipping sauce.
Substitute
Substitute OSCAR MAYER Hard Salami, cut in half, or OSCAR MAYER Bologna, quartered, for the ham.

Pumpkin Spice Roll


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Prep Time:
20 min
Total Time:
1 hr 35 min
Makes:
10 servings

What You Need

3/4 cup plus 2 Tbsp. powdered sugar, divided

3/4 cup  flour

1-1/2 tsp. pumpkin pie spice

1 tsp.  CALUMET Baking Powder

1/4 tsp. salt

3   eggs

1 cup granulated sugar

3/4 cup  canned pumpkin

1 cup chopped PLANTERS Walnuts

4 oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1-1/2 cups COOL WHIP or COOL WHIP French Vanilla Whipped Topping, thawed (1/2 of 8-oz. tub)

Make It

PREHEAT oven to 375°F. Grease 15x10x1-inch baking pan. Line with wax paper; grease and flour wax paper. Sprinkle clean towel with 1/4 cup of the powdered sugar.

MIX flour, spice, baking powder and salt; set aside. Beat eggs and sugar in large bowl with electric mixer on high speed until thickened. Add pumpkin; mix well. Add flour mixture; beat just until blended. Spread evenly into prepared pan; sprinkle with walnuts.

BAKE 15 minutes or until top of cake springs back when touched. Immediately invert cake onto towel; remove pan. Carefully peel off paper. Starting at one of the short sides, roll up cake and towel together. Cool completely on wire rack.

BEAT cream cheese and 1/2 cup of the powdered sugar in medium bowl with electric mixer on medium speed until well blended. Add whipped topping; mix well. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake; wrap in plastic wrap. Refrigerate at least 1 hour or until ready to serve. Sprinkle with the remaining 2 Tbsp. powdered sugar just before serving.

Kraft Kitchens Tips

Make Ahead
One 15-oz. can pumpkin contains enough pumpkin for 2 Pumpkin Spice Rolls. Eat one now and enjoy the second one later. To store cake, wrap tightly in plastic wrap, then in foil. Store in freezer up to 1 month. Place in refrigerator to thaw overnight.

Watercress and Broccoli Salad with Dried Cranberries

Bon Appétit |  November 2003


• recipe
• reviews (13)
• my notes
• find out more
• 4 cups broccoli florets (from about 1 1/2 pounds broccoli)
• 1/4 cup red wine vinegar
• 1/4 cup honey
• 1 garlic clove, minced
• 3/4 cup thinly sliced red onion
• 6 tablespoons dried sweetened cranberries
• 2 bunches watercress, thick stems trimmed (about 5 cups)



Preparation

Steam broccoli until crisp-tender, about 4 minutes. Rinse under cold water; drain.

Whisk vinegar, honey, and garlic in large bowl to blend. Season to taste with salt and pepper. Add red onion and cranberries to dressing. Let stand until onion softens slightly, about 30 minutes.

Add broccoli and watercress to onion mixture and toss to coat. Sprinkle with pepper. Divide salad among plates.