🎄 Cookies I made for Christmas (2010)

These are the cookies I made for Christmas this year.



Snickerdoodles

Gingersnaps

Cherry-Nut Slices

Chinese Almond Cookies

Black Forest Cherry Cookies

Kisses Candy Cane Blossoms

Confetti Peanut Butter Cookies

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❄️Jenny's After Christmas Celebration Dec. 26, 2010❄️

This is the cake our daughter Jenny made for our day after Christmas celebration.  Isn't this a cute cake!





This is our daughter Jenny who makes the cakes.  Oh how I wish I had more photos of the beautiful cakes she's made throughout the years.

⛄️ Jenny's After Christmas Celebration 12/26/2010 ⛄️

 

* ~ Domestic Goddess Chili ~ *

This is my all time favorite chili.



Domestic Goddess Chili 

Prep Time: 10 Minutes

Cook Time: 20 Minutes

2 lbs. ground beef

1 cup chopped onions

1/4 cup chili powder

2 teaspoons minced garlic

2 (15-oz.) cans tomato sauce

2 (8-oz.) jars taco sauce, mild or medium

2 (15-oz.) cans red kidney beans, drained & rinsed 

shredded cheddar cheese, to garnish chili

tortilla chips, to scoop up the chili

1.)  Cook ground beef in a Dutch oven over high heat; stirring to break up meat, until no longer pink (for 3 minutes).

2.)  Add the onions; cook and stirring until translucent (for 2 minutes).


3.)  Stir in the chili powder and garlic; cook one minute.


4.)  Stir in the tomato sauce and taco sauce.  Bring to a boil; then reduce the heat, and simmer (uncovered) for 10 minutes.


5.)  Stir in the kidney beans and heat through.


6.)  Top each bowl with shredded cheddar cheese, and scoop up the chili with the tortilla chips.


7.)  Yields: 8 to 10 Servings.


8.) Note: This recipe states to add 1/4 cup of chili powder, and yes, that's exactly how much I put in my chili.

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Domestic Goddess Chili | Just A Pinch Recipes

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Instant Gingerbread Coffee

I make this coffee whenever I have a craving for anything gingerbread.  I top the coffee with Reddi Wip Whipping Cream, then lightly sprinkle on a bit of McCormick Pumpkin Pie Spice. 

Instant Gingerbread Coffee 

1-1/2 teaspoons instant coffee (or decaf instant coffee)

1 cup boiling water

1/4 teaspoon pumpkin pie spice, plus an 1/8 teaspoon as well

2-1/2 teaspoons unsulphured molasses (See *Note)

3 Tablespoons Half & Half cream

Reddi Wip Whipped Cream (to garnish coffee)

pumpkin pie spice (a light sprinkle to garnish coffee)

1.)  In a coffee cup mix together, the instant coffee, 1/4 teaspoon pumpkin pie spice, plus an 1/8 teaspoon as well.

2.)  Add the boiling water and molasses, and stir.

3.)  Stir in the Half & Half.

4.)  Garnish coffee with the Reddi Wip.

5.)  Lightly sprinkle a bit of pumpkin pie spice over the whipped topping, and serve.

6.)  This makes: 1 serving. 

7.) *Note: For this coffee, be sure to use unsulphured molasses.  It really adds flavor to the coffee.  Whatever you do, do not use a mild molasses, as it's just too bland, and doesn't add much flavor.

The kitchen crew at the recipe website Just-A-Pinch, shared this photo of Instant Gingerbread Coffee as well.  

Instant Gingerbread Coffee | Just A Pinch Recipes

Green Bean Fries

My family loves these Green Bean Fries.  They taste even better when dipped in a bottled ranch dressing, such as... Hidden Valley Ranch Dressing.  Also, I like to use over-sized green beans when making these green bean fries. 



Green Bean Fries 

Prep Time: 30 Minutes

Cook Time: 30 Minutes

Yields: 3 servings

About 9-ounces of fresh green beans (extra large in size)

1 large egg

1/2 cup milk (I used 2% milk)

1/2 cup all-purpose flour

3/4 cup plain (or) Italian Style bread crumbs

1/2 teaspoon garlic powder

1/8 teaspoon onion powder

vegetable oil, or shortening, or lard (Use for deep frying.)

dipping sauce: Hidden Valley Ranch Salad Dressing

1.)  Fill a large bowl half-way, with water and lots of ice, then set bowl aside.

2.)  In a shallow bowl beat together, the egg and milk.

3.)  Place flour in another shallow bowl, or one 8 (or) 9-inch pan.

4.)  Combine bread crumbs and seasonings into a 3rd shallow bowl, or one 8 (or) 9-inch pan.

5.)  Bring a large pot of water to a boil.  Boil the green beans in water for about 5 minutes, then place par-boiled beans in ice water for a few seconds, to stop the cooking process.  Remove beans from the ice water; shake off excess water, then place beans on a plate, and set beans aside.

6.)  Coat beans (one at a time) with flour, then dip beans in the egg/milk mixture, and then coat the beans with the bread crumb mixture.  Place beans on a plate until all are coated.

7.)  Add vegetable oil, or shortening, or lard, to a heavy skillet or a deep fryer.   (Use enough to cover the beans, about 1-1/2 inches.)   Heat the oil, shortening, or lard to 350ºF.  Fry beans until they're golden brown, about 1 minute and 45 seconds.

8.)  Place paper toweling onto a plate or serving dish.  Then place fried beans on paper toweling.  Let fried beans cool slightly if they're too hot to handle.  Serve fried beans with the ranch dressing.

9.) Note: If the green beans you picked weren't extra large in size, but rather medium in size, then par-boil them for about 3 minutes, and deep fry them for about 1 minute and 30 seconds.  Also, there's no need to add salt to the breading mixture, or to the beans after frying them, as I've found the bottle dressing seems to have enough salt in the ranch dressing.  At least it did to me!  One more thing I wanted to mention... I found 2 large handfuls of green beans, is pretty much equivalent to 9-ounces.

Green Bean Fries | Just A Pinch Recipes