PEPPERMINT PUNCH (a re-post)

The gorgeous photo of delicious punch was found on tasteofhome.com, so I made it for a party I was hosting. LOTS of recipe requests for this refreshing and festive punch.

I've also been known to make individual peppermint floats by putting a couple of scoops of Peppermint Ice Cream in a tall glass and pouring lemon-lime soda over it.  Try it.

This punch is a cool thirst quencher and fits most holiday-themed parties at Christmastime.

YOU WILL NEED:

2 liters of lemon-lime soda
1 10 oz. jar of strawberry jelly
2 quarts peppermint ice cream (I used Kroger brand, but it's seasonal and not always easy to find)
candy canes *Optional

Heat jelly in 2 cups of the soda on stove till jelly is melted. Set aside to cool.
When cooled, add to punch bowl, along with ice cream and soda--stir well.

You can place candy canes on the side of the bowl, and/or on the side of the glass/cup like I did in this photo.

YUM!



Enjoy~ Everything in Moderation

O Balls....A 3-ingredient recipe! (a repost)

An ever-so-simple recipe that even the kids can help make.  These are delicious and  this recipe makes 75! Give them as gifts in a pretty Christmas tin.

My co-worker, Sally, served these in the Lounge at school a couple of years ago, and I had forgotten how simple and delicious they were. Now they are back on my Christmas list of fun treats to make. You can also make them with the MINT Oreos, and the Peanut butter flavored or any flavor of your choice.

A great recipe to make and take to parties.

WARNING! These are very rich! And although there are only three ingredients and no cooking is involved, it is a time-consuming recipe, so allow yourself plenty of prep time, and to speed up the process, enlist the help of friends and family.


YOU WILL NEED:

1 package Oreo cookies(1 lb. 4 oz.) Original flavor or your favorite
8 ounces cream cheese, softened
20 ounces almond bark, melted

Directions:

Crush 1 pkg. Oreo cookies. I put mine in a large freezer bag and hit them with a mallet until finely crumbled.

 Mix with softened cream cheese. Roll into balls; chill.

 Dip in 18-20 oz. melted almond bark or  12 oz. bag white chocolate chips to coat.
You can melt chips in the microwave at 30-second intervals till they are smooth, or use a double boiler on the stove.

 *Put a toothpick in the ball and dip in chocolate.

*You can also crush Oreo's in food processor and add in cream cheese cubes to mix.

 * Chill this mixture before rolling into balls.

*You can drizzle top with chocolate after dipping

Store in an airtight container in the fridge before and after serving.

Enjoy~Everything in Moderation

Leftover Turkey and Wild Rice Soup

This recipe takes only 15 minutes or so to prepare (plus another 45 minutes cooking time) but tastes like you spent much longer working in the kitchen. The flavor is very similar to Panera Bread's Chicken and Wild Rice Soup and it is equally and tasty and filling.

This hearty soup will be perfect for cold winter evenings and a great idea for a new recipe using your leftover Thanksgiving turkey. You can also replace chicken for the turkey.

I found the recipe at kitchme.com

To serve 6, you will need:

1 package (6 oz) quick cooking long grain and wild rice (Like Uncle Ben's)

1⁄2 cup all-purpose flour

1⁄2 tsp black pepper

6 cups chicken broth

1-2 cups leftover turkey, shredded or cubed

1 1/2 sticks butter

1 cup carrot, diced

1 cup celery, diced

1 cup onion, diced

3 cup light cream

Directions

Open rice, remove seasoning packet and set aside. In a small bowl, combine flour and black pepper; set aside. In a large pot over medium heat, combine broth and turkey. Bring to a boil, then stir in rice. Cover and remove from heat. In a medium saucepan over medium heat, melt butter. Add carrots, celery, and onion and saute for 5 minutes. Stir in the contents of the seasoning packet and continue cooking the vegetables until softened, about 5 minutes more. Add seasoned flour gradually while constantly stirring to form a roux. Saute roux for 3-4 minutes. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, about 5 minutes. Stir cream mixture into the broth and rice. *If too thick, add more broth.  Cook over medium heat until heated through and the rice is done about 15-20 minutes. 

 ENJOY~ Everything in Moderation

Leftover Holiday Turkey Sandwich

If you have leftover turkey from Thanksgiving and your belly is full from the richness of the day's heavy meal, here's a refreshing sandwich that I threw together from leftovers and it's is wonderful!

There are no exact measurements, and you can change it up according to what you have on hand to make it your own. But the basic idea is to use some of the leftovers from your meal while giving them a new twist.

YOU WILL NEED:

2 slices of a good bread
Butter (for frying)
Leftover turkey ,sliced or shredded (enough to cover one slice)
2 T. (or more)Cranberry sauce (preferably the recipe with fruits/nuts added, but can also use whole cranberry sauce from the can)
Spinach leaves (or your choice lettuce/greens)
Pepper Jack Cheese, shredded or slice (or your favorite cheese)
1-2 tsp. of a flavored mustard (honey, Dijon,etc.) OR mix 1 tsp. Ranch dressing with 1 tsp. yellow mustard, like I did OR if you prefer mayo over mustard, use it.

*I used a skillet, but you may also use a Panini Press or George Foreman grill for this recipe.

Butter two slices of bread.Spread mustard on top of one slice. Place one slice, buttered side down in skillet over med. heat. Add turkey, cranberry sauce, cheese, spinach and top with other slice. Press down and cook till golden brown on one side. Flip and cook golden brown. Remove from skillet.

Serve with a small salad for a not-so-heavy, but delicious lunch.

Enjoy~ Everything in Moderation

Hot German Potato Salad (a re-post)

I love this sweet, tangy potato salad that goes well with just about anything. It can be eaten cool, however, you'd have to change the name, so why even bother?

I just made it this afternoon to serve with some pork chops. It had been awhile since I made this recipe. The recipe card actually fell out of one of the cookbooks I was getting ready to read, so I took it as a sign!

Yummmm...it just hit the spot. Score one for the signs!

It looks a bit "soupy" because...it is. But only because I had about 4 cups potatoes (I was short two cups) but we love the sauce so I didn't adjust the recipe. Yours will not be as soupy if you use the proper amount of potatoes.

So, here ya' go:

YOU WILL NEED:
5 slices bacon
3/4 cup. onion, chopped
2 T. flour
2/3 c. apple cider vinegar
1 1/3 c. water
1/4 c. sugar
1 tsp. salt
1/8 tsp. pepper
6 c/ sliced, cooked potatoes

DIRECTIONS:

Fry bacon till crisp and remove from skillet- drain on paper towels and reserve 2-3 T. drippings. Cook onions in drippings until tender. Stir in flour; blend well. Add vinegar and water; cook, stirring until bubbly and slightly thick. Stir in sugar, salt, and pepper; simmer 10 minutes. Crumble bacon and add to hot mixture, then carefully pour over potatoes. Coat well.

*Can refrigerate leftovers. Use a double boiler to heat through when reheating.

Enjoy~ Everything in Moderation

CREAM-Y Mashed Potatoes

I feel like Bubba Gump when it comes to potatoes: I like fried potatoes; boiled potatoes; roasted potatoes; grilled potatoes; baked potatoes; crock-pot potatoes; potato casserole; potato soup....you get the idea.

My very favorite way to eat them is mashed, though. But I don't do that often because I try to practice "Everything in Moderation" while eating and this is one recipe that I find it very hard to practice what I preach.

The reason I highlighted the word "CREAM-Y" in the title of this recipe is because of the secret ingredient that will change your mashed potatoes from ho-hum to WOWZA!This would be the addition of heavy CREAM instead of milk. Don't worry about using cream. It's for a THANKSGIVING meal. Just.Be.Thankful. that cream was created and proceed with the enjoyment.

This recipe serves 8 and takes about 30 minutes to prepare, cook and dress.

 You will need:

4 lb.  russet potatoes
1 T. Salt
up to 1 stick BUTTER (no substitution) *Start with 1/2 stick and taste)
1 T. sour cream
1/2 cup heavy cream (may need a little more--add  1/4 cup more at a time till you are satisfied)
Freshly ground pepper, to taste
A little more salt, to taste

Peel potatoes and rinse well and cut them into 1-2 " pieces. Add to a large pot of water making sure water covers them. Add 1 T. salt to water.

Turn heat to high and boil for about 10 minutes, until they break apart easily with a fork. Turn off heat.

Drain potatoes and return to the pot and leave on hot burner  THAT REMAINS TURNED OFF, for 10 minutes, uncovered. THIS IS AN IMPORTANT STEP TO RID  POTATOES OF ANY EXTRA WATER! Drier potatoes will soak up all that butter and cream and you will get the fluffiest, creamiest potatoes.

Add the butter and stir it evenly throughout potatoes. Then mash them to the consistency you desire. (You can use a potato masher or a hand mixer.) Then add the cream and mix well. (Add more cream if desired, like I do).

Add more salt and pepper to taste. Serve immediately, or place in a warm crockpot for up to 2 hours before serving.

Enjoy~ Everything in Moderation

Sweet Potato Casserole (a re-post)

I never was a fan of sweet potatoes, even at Thanksgiving when covered in brown sugar and marshmallows. Then, my friend Pam brought this recipe to a church Thanksgiving dinner and I was won over by the deliciously sweet flavor of this dish. It technically is a side-dish, however, it could easily pass for a dessert. And tastes very similar to pumpkin pie. The crunchy topping texture is a nice contrast to the smooth texture of the potatoes. I've made it for many years now, and it always a hit when I take it to potlucks.

Prepare for rave reviews!


YOU WILL NEED:

2- 16 oz. cans sweet potatoes (drained)
1 1/4 cups sugar
2 eggs
3/4 stick melted butter
1 cup milk
1/2 tsp. nutmeg
1/2 tsp. cinnamon

topping

3/4 cup crushed cornflakes
1/2 cup brown sugar
1/2 cup. chopped pecans
3/4 stick butter, melted

In lg. bowl mash potatoes with mixer. Add remaining ingredients, Excluding topping. Mix well. Pour into 8 x 11 baking dish sprayed with Pam. Bake at 350 degrees for 30 minutes (up to 45 min.) or until a dull sheen forms on top. My oven actually takes much longer than 30 minutes.. Just keep checking. It needs to be somewhat firm. Mix topping ingredients all together. Spread evenly over top. Return to oven for 5- 10 min.

Let set a few minutes before serving.

If you need to prepare a larger quantity, just make another 8x11 dish - as doubling the recipe did not work well for me in a 9X13" pan. It took forever for the center to set up.

People who live the most fulfilling lives are the ones who are always rejoicing at what they have.
-- Richard Carlson

Spinach Salad (a re-post)

This is a wonderful salad that tastes exactly like a recipe that a family-style restaurant (PIONEER'S CABIN) once made here in southern Illinois. I was thrilled when I found the recipe.


The recipe came from this book:

It's in pretty bad shape because it's one of those books that everything I've made from its contents is delicious so it just keeps on getting used, and used, and used again. And check out the price... $0.97 ! I've always been a bargain hunter- and this find was one of the best bucks I've ever spent! I've been making this recipe for about 15  years and it always receives lots of compliments. A great year-round salad to serve.


YOU WILL NEED:
2- 3 pkgs. fresh, washed spinach (tear into bite-size pieces if you prefer)
1 lb. cook bacon, chopped
1 can water chestnuts, drained and chopped
1 can bean sprouts
2 hard cooked eggs, chopped

DRESSING:

1 cup oil
1/4 cup ketchup
1/2 cup vinegar
1/2 sugar

Mix together and stir dressing into salad right before serving.

*This is one of those recipes that gets soggy quickly, but normally the salad is devoured in no time flat so leftovers are not a problem.

Enjoy~ Everything in Moderation

For the love of QUINOA (a re-post)

*This was originally posted in 2013


I am rather new to the world of Quinoa. I didn't even know for the longest time that it is pronounced "Keen-wah", and I was calling it "Quin-noah"...just like it's spelled. Go figure.

I LOVE this stuff!  First of all, it's  a SUPER FOOD! Meaning, it could almost stand alone as far as nutrition goes...Well, almost.

I don't  eat diet food, but I love healthy food, believe it or not. And this is so much better for our bodies than white rice, which Quinoa can replace in most recipes.

For those of you who haven't tried it, it is similar to rice, but with a nutty flavor. It is bland on its own (like rice) so seasoning is required.  You can fix this sooooooo many delicious ways (just google QUINOA RECIPES and see for yourself.

One of my favorite ways, is to prepare it with savory seasonings to go alongside a chicken or turkey dish. Which is what I did here.

For this recipe, you will need:

1-2 T. butter (I used REAL organic butter--no margarine, PLEASE!)
1 cup UNCOOKED Quinoa (I used the organic, and it needs to be rinsed first.)
2 T. fresh chopped garlic
2 cups broth (I used organic chicken broth, but you can also use vegetable broth)
2 T. FRESH parsley
1/2 tsp. fresh thyme
1/4 tsp. salt
onion ( about a half of a white one- or more)

Melt butter in skillet and add quinoa. Toast it (takes about 5 minutes in the skillet, while stirring around so it doesn't burn). Add garlic and Stir in the broth and bring to a boil. Then reduce to simmer and cover and cook for about 10 minutes. Add the rest of seasonings and cover again and cook for at least 5 minutes more.
Serve warm.

For the chicken, I just placed some butter in my skillet, and sprinkled with Italian seasoning ( a little bit from my spice jar) and cooked till done.  I steamed the broccoli.

To make it even healthier, you could replace the butter in both recipes with olive oil, which I sometimes do...but not tonight. ;)

ENJOY~Everything in Moderation

Creamy Chicken Noodle Soup

Since chicken soup is touted for curing what ails ya, I believe people will be faking illness just to get a bowl. This is THE  best creamy chicken noodle soup recipe I've tasted anywhere! I found this one at Chef in Training and it has become my all-time favorite soup!

This one takes a bit of time in the kitchen (about an hour-- chopping, boiling, stirring, adding, making the white cream sauce, etc.) but it's well worth the effort. It's also NOT a "diet food", but I never eat diet food anyway. I did use organic half and half (instead of heavy cream) this time because that's what I had on hand. Often I will exchange chicken soup base ( a pasty replacement for bouillon) but the rest was prepared as written-- not the healthiest soup on the block, but definitely the tastiest!

The pics really don't it justice. The base is WONDERFUL! This is so smooth and creamy. I like the hint of garlic flavor too. If you are a noodle lover as I am, add more. If not, add less. But don't change much else. This is soup perfection, right here.

Here's the recipe:

BASE RECIPE
2 qt water
3 chicken breasts (buy the organic ones--not the huge ones pumped full of steroids/antibiotics, etc.)
½ medium sweet onion, finely diced almost minced
2 tsp. salt
1 tsp. celery salt
1 tsp. onion powder
2 chicken bullion cubes, ground up into powder (or 2 tsp. soup base)
3 medium carrots, peeled and sliced
2 celery stalks, chopped
1 bay leaf
2-3 cups thick homestyle egg noodles

CREAM SAUCE RECIPE
½ cup butter
½ cup flour
2 cups milk
2 cups heavy cream (this time I used half and half)
1 tsp. garlic salt (I used one crushed fresh garlic clove)
½ tsp. salt

1.Fill a large pot with 2 water. Place raw chicken breasts in water. Add finely chopped onion. Add salt, celery salt, onion powder, powdered chicken bullion cubes, sliced carrots, celery and bay leaf. Stir a little bit just to combine flavors evenly. Cover with lid.

2.Cook over medium-high heat and let boil for about an hour.

3.Uncover. Remove bay leaf and discard. Remove Chicken breasts and chop them into bite-size pieces or shred them (I like mine shredded) and set aside.

4.Add noodles and bring back to a boil for 20 minutes. If your water is low, you can add more water if needed (I had to, but if you add much more water, add another bouillon cube.)

5.While noodles are boiling in base, make cream recipe.

6. In a medium bowl, combine milk and cream and stir to combine the two. Set bowl aside.

7.In a large saucepan over medium heat, melt ½ cup butter completely. Once butter is melted add flour and stir constantly to form a roux. Cook roux for about 1-2 minutes.

8.Slowly, about ½-1 cup at a time, add milk to roux stirring constantly and not adding any more until each milk addition is thoroughly mixed in.

9.Once desired thickness has been reached, stir in garlic salt and salt to the white sauce.

10.Once noodles have boiled for about 20 minutes or until done, add chicken back to the base.

11. Then pour and stir in white sauce to evenly combine. If mixture is too thin for your liking, stir over medium heat until it reaches desired consistency.

Serve with breadsticks, or a thick hearty bread and a salad on the side.

Enjoy~Everything in Moderation

EASY PEASY Creamed Peas (a repost)

Sorry for the corny title...I just couldn't resist!

Simple creamed peas jazzed up a baked potato the other night and thought I'd go ahead and share this recipe, although most of you probably have one of your own.

This would be an easy addition to a Thanksgiving menu for a new or BUSY cook!

Give it a try. You will need to double (or triple) this recipe for the holiday table.


YOU WILL NEED:

* 1 can peas
* 1 tablespoon butter
* 1 tablespoon all-purpose flour
* 1/4 teaspoon salt
* 1/8 teaspoon pepper
* 1/2 cup milk
* 1 teaspoon sugar

Directions

Cook peas on stove till heated through. Meanwhile, in a small saucepan, melt the butter. Stir in the flour, salt and pepper until blended; gradually add milk and sugar. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain peas; stir into the sauce and heat through.

Enjoy~Everything in Moderation

Paula Deen's Corn Casserole (a repost)

*This is a post from many years ago. But I share it every year at this time... And the teenager mentioned in this post has gone on to be a successful echocardiographer. 

Now, I know teenagers can be a little crazy at times; I've raised three of them. And I also know they come up with some pretty strange requests, but this request caught me off-guard.

My soon to be 18-year-old neighbor Gena, called me last week to say, "Sherri, I know what you can get me for my birthday. I want you to make me the corn casserole that you made for us a while back. That's what I want. Just the corn casserole."

Isn't that hilarious?

Well, I was both flattered and thrilled because it really doesn't cost much and it is simple to put together so sounded like she was letting me off easy!

This dish screams COMFORT! Smooth and creamy, yet firm. Buttery, cheesy, with a hint of sweet from the corn.

Try it out on your bunch and see if they appreciate as much as Gena.




You will need:

* 1 (15 1/4-ounce) can whole kernel corn, drained
* 1 (14 3/4-ounce) can cream-style corn
* 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
* 1 cup sour cream
* 1/2 cup (1 stick) butter, melted
* 1 to 1 1/2 cups shredded Cheddar

Directions:

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Enjoy~ Everything in Moderation

Cranberry Pineapple "Muffins" (a repost)

I found this little tangy, tart and sweet dish in a magazine, which sent me to Kraftfoods.com for the recipe.

I love the presentation. It's perfect to serve on your Holiday table- SO festive! Such a tasty sidedish to any chicken, turkey or pork recipe. The Thanksgiving turkey or the Christmas Ham would love it as a sidekick!

When I served it, it was delicious and a big hit, however, I did not have luck removing them from the liners, so next time I will spray the cupcake liners with a non-stick spray as one of my readers suggested. It can also be made in a large (13x9) glass baking dish.

These qualify as a side dish or a light dessert. They really are a welcomed relief from the other heavy dishes during the holidays.

YOU WILL NEED:

1 can (20 oz.) crushed pineapple, in juice
2 pkg. (3 oz. each) JELL-O Raspberry flavor gelatin
1 can (16 oz.) whole berry cranberry sauce
2/3 cup chopped walnuts
1 Apple, chopped


Drain pineapple, reserving juice. Add enough water to juice to measure 2-1/2 cups; pour into saucepan. Bring to boil. Add to gelatin mixes in large bowl; stir 2 min. until completely dissolved.

Stir in pineapple, cranberry sauce, nuts and apples. Spoon into 24 paper-lined muffin cups.

REFRIGERATE 2-1/2 hours or until firm. Remove desserts from liners before serving.


You may also prepare these by using JELL-O Cherry Flavor Gelatin or JELL-O Raspberry Flavor Sugar Free Gelatin.

Enjoy~Everything in Modertion

NEVER-Fail Dressing Casserole (a repost)

When I was younger, I had a hard time getting the perfect texture when I made dressing. It would either be too dry, or too soggy. And the taste sometimes would be too "sage-y" or too bland. Then  I tried this recipe at a church dinner that everyone raved over, and later the cook submitted it into our church cookbook. It is simple to prepare and tastes wonderful! Nothing fancy, just a simple dish that can be enjoyed as the main dish (if using meat) or as a side dish any time of year. This will also impress guests around your Thanksgiving table. It is delicious!

And, no more stressing over the dressing at Thanksgiving. This recipe can be added to your list of things to be grateful for.

So thank you, Mary Darnell, for this wonderful recipe.

YOU WILL NEED:

1 chicken (boiled and de-boned; save broth (If using as a main dish)
*You can omit the meat if using as a side dish. If not using meat, use up to 1 can of chicken broth

2 cans cream of chicken soup
1 small pkg. Pepperidge Farm Dressing with herbs
2 eggs
1 medium onion
3/4 can Milnot evaporated milk
2 stalks celery, diced

DIRECTIONS:

If using meat, boil chicken; save broth and set it aside. Place shredded meat on bottom of a 9x13 baking dish.
Pour soup over meat.

*If not using meat, just pour soup on bottom of pan.

 Mix dressing, eggs, onion, celery and milnot together until well blended. Spoon over soup. Pour chicken broth over all to 1/2 inch of the dish top. Bake at 350 degrees for one hour.

Enjoy ~Everything in Moderation