Broccoli-Pomegranate Salad

This was one of those  recipes that is brought to you today by serendipity.  I was signed up to bring a salad to a party at Christmas time and decided on broccoli salad.  I had combined a couple of standard broccoli salad recipes I found online and right when I was about to throw in the Craisins, I caught sight of the pomegranate sitting on my counter and thought, "Why not try those instead?"   It turned out to be a delicious substitution!  The pomegranate seeds gave the salad a jolt of sweet juiciness that made the whole thing more festive and more memorable.  I got compliments on it all night long and had the huge double batch I brought gobbled up before the night was even half over--    even the kids were fans! 

Click here for printable recipe.

Posted by Lara


The ingredients:

SALAD


5 cups fresh broccoli, finely chopped
1/2  cup red onion, finely diced
the seeds of 1/2 pomegranate
3/4 cup shelled sunflower seeds
1 cup shredded cheddar cheese
1 lb. bacon, cooked and crumbled

DRESSING


1 cup real mayonnaise
1/3 cup sugar
3 Tbs. vinegar (I used apple cider vinegar)
1/2 tsp. black pepper

Directions:
Combine broccoli, onion, pomegranate seeds, and dressing.

 Just before serving, stir in sunflower seeds, cheddar cheese, and bacon. 

Enjoy!

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Melting Snowman Cookies

Day 9 at the Recipe Shoebox's Holiday Treat series features these delightful Melted Snowman Cookies.  Come back every day in December for a fun new holiday recipe!   

I know this confession will come as no surprise to long-time followers of this blog, but I am a total and complete sucker for cute food projects!  As has become a familiar restrain, I came across these on a friend's Pinterest board and was instantly a goner.  I happened to have all the ingredients in the house and even had some unbaked cookie dough in my fridge, so I saw these one morning and was making them with my kids the same afternoon.  My kids thought they were pretty darn funny and I liked that they were pretty easy to make, even for the kids.  With their fun kid appeal and low-stress preparation,  I think these would make a great treat to share for a classroom winter party!  Enjoy!

Recipe Inspiration: Crazy Domestic via Pinterest

Oh my cuteness!  I'm in love with these little fellows!!!

Click here for printable recipe. 

Posted by Lara.

The ingredients: 


Baked round sugar cookies
White icing (we liked the tube of white cookie icing in the baking aisle)
Large marshmallows (one per cookie)
Colored decorating gels (black and orange for sure, plus a couple other fun colors for the scarves and buttons)

Directions:
Flatten marshmallow heads by pressing down on them firmly with your hands. 

Using the decorating gels, add a little snowman face to the marshmallow.  Set aside.

Frost the baked cookies generously with the white icing.  NOTE:  We normally make frosting from scratch, but I liked the shine of the store-bought icing  and the way we could make it drip a little down the sides to heighten the melting effect.  

Before the icing is set, carefully press the marshmallow head into place on the cookie (the icing will keep it in place). 

Now for the fun part...making the snowmen cute by adding the arms, buttons, scarves, etc. 

Allow gels and icing to set or just eat immediately.

Enjoy!   


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Gingerbread Nativity

I have chosen to remove the pictures and directions for this very adorable gingerbread nativity to accommodate what I deem an unreasonable request.  The end.   


I will share a couple of  helpful hints for making it though: 

1.  I recommend going to Walgreens (or other drug store) to find the needed candy.  They had a much better selection than the grocery store or even Target did.  

2.  Get the round toothpicks (not flat)

3.  Use the cookie frosting in a tube (Betty Crocker brand is good)

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Homemade Marshmallows (with picture tutorial)

December is here and Recipe Shoebox is on Day #5 of its second annual Holiday Baking series!  Stay tuned through December for a new goodie recipe every day! 

Today's recipe is a tutorial on how to make your very own homemade marshmallows.  I've included instructions for three varieties... Plain,  Peppermint Swirl,  and Cinnamon Specked Marshmallows.    The ingredient list for these are short, but it is quite a process to make them, so I recommend reading through the directions completely before starting, just so you're familiar with the steps. 

Believe me, once you've had a homemade marshmallow floating in the top of your hot chocolate, it will be hard to go back to the wimpy flavorless marshmallows you buy at the store. 

And in case you're looking for one more thing to dip into the chocolate fountain at your holiday party...look no further... 

Gift idea:  Put these in a pretty bag tied with ribbon and give them as a gift with some hot cocoa packets!    Or put them on a lollipop stick, dip into melted chocolate, allow to set and give it as a unique holiday lollipop!

Click here for printable recipe. 

Posted by Lara.

The ingredients:

Vegetable-oil cooking spray
2 cups sugar
1 Tbs. light corn syrup
4 packages (1/4 ounce each) unflavored gelatin (I found it in the Jello section)
2 large egg whites

OPTIONAL ADD-INS
FOR PEPPERMINT SWIRLED MARSHMALLOWS
several drops red food coloring
3/4 teaspoon peppermint extract
OR
FOR CINNAMON SPECKED MARSHMALLOWS
1 Tbs. ground cinnamon

Directions:

1. Coat a 9x13 pan with cooking spray; line bottom with parchment paper. Coat the parchment with cooking spray, and set pan aside.   Put sugar, corn syrup, and 3/4 cup water in a small saucepan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring; let mixture come to a boil. Raise heat to medium-high; cook until mixture registers 260 degrees on a candy thermometer.
   
   
2. Meanwhile, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. NOTE:  The mixture will likely solidify at this stage, but it will melt as soon as it is heated, so do not stress.  Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved (mixture will be foamy). Remove from heat, and stir in peppermint extract if using; set aside.
   
   
3. Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff (but not dry) peaks form. Whisk gelatin mixture into sugar mixture; with mixer running, gradually add to egg whites. Mix on high speed until very thick, 12 to 14 minutes.
   
   
   
4. Pour mixture into lined pan.
   
   
   If making the swirled version, working quickly  drop dots of red food coloring across surface of marshmallow. Using a toothpick or knife, swirl food coloring into marshmallow to create a marbleized effect. 
   
   
   If your mixture seems very thick and set, try dropping a few dots of food coloring into the mixture in the bowl, folding a few times with a rubber spatula to swirl, and then pouring into lined pan.  Or you can just skip the food coloring.
   
   Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight.
   
   
   Cut into squares.   NOTE:  You may need to have a cup of hot water nearby when you are cutting to dip the knife into, so the marshmallows will not stick to the knife. 
   
   
   
   
   
   If storing, dust the sticky cut sides of the marshmallows lightly in powdered sugar and store in an airtight container. 
   
   
   Makes about 4 dozen beautifully delicious homemade marshmallows!  Enjoy! 
   
   
   

   
   These homemade marshmallows are excellent in a cup of hot cocoa! 

   
   

   Recipe adapted from Virtual Goody Plate
   
   

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Caramel Apple Hot Cider

After two hurricanes and a month more of clouds and rain, it's been a wet, dreary autumn for us here in the DC area.   Finally, just when the sun started poking through a bit, the temperature dropped 25 degrees overnight and I found myself pulling out the sweatshirts and jackets already.    While I do have to say that  I have missed the absence of the sunshine over the last several weeks, the unseasonably cool temperatures haven't bothered me as much as some other people (namely my kids).   While I'd like to brag that my cool weather tolerance (notice I said cool, not cold) stems from a noble character trait for being warm-hearted or something, but in reality it stems from two major factors.   One being that I am a Minnesota girl at heart, having spent most of my growing-up years there.  And the second being the good excuse it is to make fall food.  I love the apples, the pumpkins, the soups, and even the casseroles.  After a slow summer of cooking, it's getting me excited to get back into the kitchen again! 

This past weekend the weather was in the upper 40's and I got a hankering for some hot apple cider.  After perusing around for a good recipe, I found this little gem...Caramel Apple Cider.  It's as awesome as it sounds and not at all overwhelmingly sweet like I was worried it might be.  For full flavor, I definitely recommend using real apple cider (it will be brown and cloudy in appearance) and not clear apple juice which has been filtered.  I should also mention, that in the recipe it  pointed out that American apple cider is not the same as the alcoholic apple cider commonly found in other countries.  In other words, this recipe is G-rated for entire families!  :)    

So next time you're in the mood for something toasty to warm you up after a day at the pumpkin patch or trick-or-treating or you're looking for an elegant drink to serve at a fall party...this recipe is for you.  Enjoy! 

Recipe Source:  Our Best Bites

Click here for a printable recipe. 

The ingredients: 

1/2 gallon (64-ounces) apple cider (not apple juice)
1/2 cup orange juice
1 orange
8 whole cloves (in the spice section)
2 cinnamon sticks
1/4 tsp. ground allspice
1/3 cup caramel sauce plus more to taste if needed (I used caramel ice cream topping)
Sweetened whipping cream


Directions: 
In a large stock pot over medium-high heat, add the apple cider, orange juice, cinnamon sticks and allspice. 

Wash the orange and gently stab the whole cloves into it.   If you're doubling the recipe, still just use one orange with double the cloves. 

Gently place the orange into the stockpot with the apple cider mixture.  Bring cider to a boil and reduce heat to a low simmer.  Simmer on low for 60 minutes. 

Remove the orange after the 60 minutes, even if you plan on simmering the cider for longer.  The orange will eventually fall apart and will add a bitter taste to the cider. 

Add caramel sauce, to taste.  We thought that about 1/2 cup was perfect.  Stir in caramel until dissolved.

 Serve topped with a dollop of sweetened whipping cream, a drizzle of caramel, and a sprinkle of cinnamon. 

Enjoy! 


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Chicken and Dumplings

This is one of those five star recipes that the whole family adored; from my little kindergartner to my manly husband.  I found this little gem in the Our Best Bites Cookbook....which happens to be my favorite cookbook right now.  If any of you are like me and don’t usually keep Bisquick in the house, I found a whole grain baking mix at Trader Joes which worked great for the dumplings.  I also imagine that you could use your own from-scratch biscuit recipe if you wanted, but haven’t actually tried it myself.  If you do try it, you’ll have to let me know how it turns out!   This is comfort food at its best here—it tastes great, is thick and creamy, and even pretty good for you if you use fat-free evaporated milk (and whole grain dumplings).  Enjoy! 

Click here for printable recipe.

The ingredients:

1 lb. boneless, skinless chicken breast, chopped
2 Tbs. olive oil
1 onion, minced
2-3 cloves garlic, minced or pressed
6 cups chicken broth
1 bay leaf
1/2 tsp. basil
1 cup sliced carrots
2 ribs celery, chopped
1/2 cup chopped fresh parsley (or 1 tablespoon dried parsley)
1 can (12-ounces) evaporated milk (fat free is fine)
1 recipe Bisquick biscuit dough (I used a whole-grain baking mix from Trader Joes, but I imagine you could also use your favorite biscuit recipe from scratch as well.  If you try it, you’ll have to let me know how it works. )


Directions: In a large pot on medium-high heat, cook chicken in olive oil until browned but not cooked through (about 5 minutes).  Reduce heat to medium-low, then add onion and garlic.  Sauté for an additional 4-5 minutes and then add chicken broth, bay leaf, and basil.  Bring to a boil.

Add carrots and celery and reduce heat to a simmer.  Cover and cook until carrots and celery are almost tender (about 10 minutes).  Add chopped parsley and stir in evaporated milk.   Increase heat to boiling and drop Bisquick dough by the spoonful into the boiling soup.  Cover and cook until the dumplings are cooked through (about 5-10 minutes). 


Makes 6 servings Serve immediately! 

Enjoy! 

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