christmas potpourri

 

Every year the Youngs bring us a pretty cellophane bag filled with fresh Christmas potpourri.  I put it into the refrigerator and decided to bring it out this morning so we could enjoy it during home church.  This will be last year we'll be delivered such a sweet gift because we are moving in 2021. 

christmas potpourri (my friend Mandy)

1 orange, sliced

1 lemon, sliced

1 tablespoon whole cloves

2 bay leaves

2-4 cinnamon sticks

1/3 cup cranberries

Combine ingredients in a small pot on the stove.  Cover with water.  Heat on a low simmer.  Enjoy as long as it smells good.

gingersnap cookies

 

Our friend Karen delivered these gingersnaps yesterday and my husband said they aren't your average gingersnap which prompted me to snap a photo and ask for the recipe!  They really are pretty too.

gingersnap cookies (our friend Karen)

Combine then set aside:

2 cups flour

1 tablespoon ginger

2 teaspoons baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

Cream:

3/4 cup crisco (or 1/2 cup butter flavored Crisco with 1/4 cup butter)

1 cup sugar

Add:

1 egg

1/4 cup molasses

Combine the flour mixture with the other mixture. Roll into 1-inch balls.  Roll in sugar.  Place 2-inches apart on a baking sheet.  Bake at 350 degrees for 12-15 minutes.

m&m chocolate chip cookies

 

My family enjoyed m&m chocolate chip cookies during the First Presidency Christmas Devotional this evening.  It should be a tradition.  They were delicous!!

m&m chocolate chip cookies (iheartnaptime)

1 cup butter

1 cup brown sugar

3/4 cup granulated sugar

2 eggs

2 teaspoons vanilla

1 teaspoon baking soda

1 teaspoon salt

3/4 cup chocolate chips (I used mini chocolate chips)

1 cup M&Ms

Preheat oven to 375 degress.  Cream butte and sugar.  Add eggs and vanilla.  Add flour, baking soda and salt.  Fold in chocolate chips and M&Ms.  Refrigerate dough 15-30 minutes (I refrigerated mine for a couple hours).  Bake 7-10 minutes depending on the size.

nutcracker nordic ware

 

A dear friend of mine gave me my first Nordic Ware cake mold for my birthday.  My daughter's birthday was coming up (last month) and her two favorite things are Christmas and ballet so we smashed the two togther and she made each of her friends a chocolate nutcracker and surrounded each with candies and put them in really fun boxes we ordered form Amazon.com.  The mold has 4 different nutcrackers and they are so handsome! The molds come with instructions on how to make eggnog cake but we decided to go with chocolate in case eggnog is an aquired taste among teens (you never know).

I highly recommend these molds!  So fun and festive.

jalapeno popper pigs in a blanket

I'm currently encouraging my kids to cook more so my youngest daughter went to Pinterest and found this recipe she wanted to make.  It's combines all the good things in life and literally bundles them together.  They were a hit.
Note:  I wish I'd have purchased 2 cans of crescent rolls to use up the big bag of jalapenos I purchased and the little smokies.

jalapeno popper pigs in a blanket (adapted from host the toast)
4 jalapenos
16 little smokies or cocktail wieners
4 ounces whipped cream cheese at room temperature
1/2 cup shredded cheddar cheese
1 can Pillsbury crescent rolls
1 egg
sea salt for sprinkling
marinara sauce, optional for serving

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.  Set aside.
Cut off the tops of the jalapeno peppers and then cut each pepper in half lengthwise.  Scoop out the seeds and membranes and discard them.  Slice each half in half vertically.  Place a little smokie on each of the scooped out pepper pieces.  Set aside.
In a medium sized mixing bowl mix together the cream cheese and cheddar cheese until well combined.  One at a time, remove the little smokie from each pepper segment and fill each jalapeno pepper segment with the cheese mixture.  Top each one with the little smokie.  Set aside.
In a small bowl, whisk the egg.
On a lightly floured surface, unroll the crescent rolls.  There will be 4 rectangles with cut marks diagonally through each one.  Press through the diagonal marks to "erase" them so you have four solid pieces of crescent dough.  Make 4 vertical cuts through each rectangle so each rectangle has 4 strips.  Roll each stuffed pepper piece in 1 piece of dough then seal with the egg wash.  Place the wrapped jalapeno pieces on the prepared baking sheet.  Repeat until you have used all of your jalapeno pieces and dough.
Brush the tops with the remaining egg and sprinkle lightly with sea salt.  Bake until browned, about 25 minutes.

mexican stuffed peppers

These were sooo good!  I used leftover cilantro lime rice and some of the best green salsa I've ever had from a local restaurant.  We'll be having these again the next time we have leftover cilantro lime rice!

mexican stuffed peppers (me!)
3 large green bell peppers (or whichever color bell peppers you prefer)
1 pound ground chicken
2 teaspoons taco seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1 1/2 cups cooked cilantro lime rice (see recipe on this blog)- I used leftovers
1 cup mild green salsa (you could use your favorite green enchilada sauce)
handful of shredded mozzarella cheese
handful of shredded cheddar cheese

Preheat oven to 375 degrees.
Lightly coat a 9x13-inch baking dish with nonstick spray.  Slice the bell peppers in half form top top bottom.  Remove the seeds and membranes then arrange cut side up in the prepared baking dish.
Spray skillet with nonstick cooking spray and heat to medium high.  Add the chicken, taco seasoning, garlic powder and salt.  Cook, breaking apart the meat, until the chicken is browned and cooked through.  Stir in the rice and salsa.  Heat through.  Take off the heat then add the shredded mozzarella.  Stir until combined.  Mound the filling inside of the peppers, then top with the shredded cheddar cheese.
Pour a bit of water into the pan with the peppers- just enough to barely cover the bottom of the pan.  Bake uncovered for 30-35 minutes, until the peppers are tender and the cheese is melted.  Serve hot.

the best grilled chicken for burritos, tacos and salads

This grilled chicken was awesome.  My youngest daughter made some fiesta beans and Mexican rice and I threw this chicken on the grill.  We had the best burritos ever. 

the best grilled chicken for burritos, tacos and salads (gimme delicious)
2 pounds boneless, skinless chicken thighs, trimmed
2 cloves garlic, minced
1 tablespoon lime juice
1 tablespoon olive oil
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon black pepper
1 teaspoon cornstarch

Add the chicken, garlic, olive oil, lime juice, spices and cornstarch to a zip-seal bag.  Place in fridge and let marinate for at least 15-30  minutes or up to 24 hours.  Remove chicken from marinade and grill until done.  Serve chicken in tacos, burritos, on salads or over rice.