Recipe: Gumdrop Gems (Cookies)

Here’s another great Christmas cookie recipe from my mom. These were always my favorite; even now I still can never get enough.

I haven’t made them yet this year, so there’s no photos on the blog. But trust me. As soon as I make them, I’ll photograph their melty gooey yumminess for all to see.

INGREDIENTS:
1 cup butter
1-1/2 cup sifted confectioners sugar
1 tsp vanilla
1 egg
2-1/2 cup sifted flour
1 tsp baking soda
1 tsp cream of tartar
1/4 tsp salt
1 cup small gumdrops, sliced (don’t use black)

DIRECTIONS:
Thoroughly cream butter, sugar and vanilla. … read the rest. . .

Sweeten my tea and share:

Recipe: Yuletide Drops (Cookies)

These were my Dad’s favorite cookies at Christmas. I haven’t made them yet this year, so don’t have any photos for my blog. Again, operative word being yet.

These are like little mini fruitcakes that go great with coffee, tea, egg nog, milk, mulled wine, cider, hot chocolate… pretty much any holiday beverage you prefer.

They’re great to give as gifts, store well in cookie jars and air-tight canisters. They also travel/ship well for those out-of-town travelers and Care Packages.

INGREDIENTS:
1/2 cup butter
1 cup sugar
2 eggs
1/4 cup sour cream
1-1/4 cup sifted flour
1/2 tsp … read the rest. . .

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Recipe: Herb Fried Chicken

I was at a loss what to cook for a quick, cheap, and healthy dinner. For the same reason as everyone else, I don’t typically like the heavier fat-laden fried foods, but last night’s chill in the air begged for something warm and delicious.


I heated upĀ  some of my Infused Olive Oil in a skilled, added four pieces of boneless, skinless chicken breasts and let them cook, covered, while I prepared the other foods.

 

 


After four minutes, I turned the chicken, sprinkled with a small mix of freshly chopped herbs from my garden (sage, chives, basil, oregano, … read the rest. . .

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Recipe: Infused Olive Oil

Recently I posted my recipe for Asparagus Wraps (click here).

The recipe calls for basting with olive oil. I wish I could make my own. But since I can’t, I’m happy to do the next best thing: I infuse store-bought Extra Virgin Olive Oil (EVOO) with my own herbs.

In a 16 oz. vinagrette bottle (or, in my case, if the bottle breaks, use a canning jar), combine 12 ounce EVOO, and whichever fresh herbs you like. I combine crushed black pepper with fresh chopped oregano, fresh chopped parsley, fresh chopped basil, and fresh chopped chives. I also add … read the rest. . .

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Recipe: Pizza Stuffed Pretzels

by Molly Jo Realy @MollyJoRealy

It’s a new month, which means a new Thursday Theme for my recipes. Since November tends to bring with it an abundance of busy-ness and activities, I thought perhaps Party Foods would be nice. Simple recipes you can make for gatherings, potlucks, open houses, or just because!

Today’s recipe was inspired when I took my daughter to visit family in Las Vegas about five years ago. We stopped at a snack bar and I delighted in this wonderful blend of Italian flavors, seasonings and salty pretzel goodness.

Since we had no such snack vender back … read the rest. . .

Sweeten my tea and share: