This is a quick and easy salad, but it has amazing flavor and is so delicious.
You will need
Basil, fresh or freeze dried
Balsamic Vinegar glaze
In a large bowl add the mozzarella pearls and break apart. Cut the tomatoes into bite size pieces, I use the small tomatoes in different colors and cut in half. Then chop the basil if using fresh and sprinkle on the salad. Probably 4-5 leaves or if using dried 2 teaspoons. The basil is more to taste. If you like more add more, this is your salad.
Then drizzle with the balsamic glaze and mix. Enjoy!
This is one that really was a surprise. I love making Gingerbread. The smell of the dough, the smell throughout the house as it bakes both make it worth making. However most recipes it is just too spicy and crunchy.
This recipe is amazing. It turns out a fabulously soft and chewy cookie. Plus it has great flavor. It's not spicy at all. Recipe will post tomorrow.
I decided to try Eggnog Cookies tonight. Overall they are a very soft cookie and with the icing, they are just delectable!
3/4 cup butter, softened 1/2 cup sugar 1/2 cup brown sugar 2 egg yolks 1 tsp vanilla extract 1 tsp rum or rum extract 1/2 cup eggnog 2 1/2 cups flour 2 tsp baking powder 1/2 tsp salt 1/2 tsp cinnamon 1/2 tsp nutmeg
Combine butter and sugars in a bowl. Mix until fluffy. Add egg yolks one at a time. Then put in the vanilla, rum and eggnog.
Mix the dry ingredients in a bowl. Add slowly mixing after each addition.
Bake in the oven at 350 degrees for 10-12 minutes of until lightly browned. Remove from pan and place on a cooling rack.
When cool spread frosting on the top and sprinkle with additional nutmeg. Enjoy!
1/2 cup butter softened 1 tsp rum or rum extract 3 tbsp egg nog 2-3 cups powdered sugar
Christmas cookie number one was this gorgeous and simple cookie. They were so easy to make and can be changed to whatever flavor you desire. Enjoy!
Jam Thumbprint Cookies
1 cup butter softened 2/3 cup sugar 1/2 tsp almond extract 2 cups flour
Blend butter and sugar until fluffy. Add extract and mix until combined. Slowly add the flour. Mix just until combined.
Roll in plastic wrap and place in the fridge for a minimum of 1 hour. It needs to be chilled completely so they don't crack.
Roll dough in one inch balls and place on greased cookie sheet about two inches apart. Use a finger to make an indentation. Using a small spoon place about 1/4-1/2 tsp of desired jam into the indention.
Bake about 10-15 minutes. Remove when edges just begin to turn brown.
Remove to a cooling rack. Once cooled drizzle with glaze.
Glaze 1 cup powdered sugar 1 1/4 tsp almond extract 2-4 tsp water
Mix until consistency is easy to drizzle. May need more or less water. Allow glaze to dry before stacking.
Growing up in Tennessee, family gatherings were not sparse. We got together for any occasion and then just to get together. With sixteen, grandchildren I can only imagine the chaos we caused my grandmother.
My Aunt Sue always had a Christmas morning breakfast. It wasn't just family, it was neighbors and friends gathering to celebrate the holiday. As kids that was the best morning. We opened presents, then got dressed to head to her house for the most amazing breakfast.
She has gorgeous Christmas china. I have had a fascination with it ever sense. Maybe that's why I now have not one set, but three. She had powdered donuts on the tiered platters. I know it doesn't seem that special, but when those little white rings are on Christmas china, they look pretty darn good.
One thing she always had was sausage balls. My mom didn't like them, so she never made them. Aunt Sue always had them. She would make them ahead of time and freeze them. So they are ready in a jiffy.
This is one of those foods that bring back memories, smells, and feelings of Christmas morning at her house. Try them today
You can find a ton of different recipes for sausage balls on the web. The pioneer woman has a spicy variety that is delicious. This time I just made the basic. To be honest, I don't measure. I just dump it in. Here is my best guess.
Sausage Balls 1 of of sausage 1 -1.5 cups bisquick 1 cup cheddar cheese, shredded
Mix all in a large bowl. Using a cookie scoop to make them the same size, scoop out a ball and roll with your hands.
Bake at 375 until brown and the sausage is cooked.
I don't really measure this out. It's more of a toss and see what it looks and tastes like.
In a large pot mix the chicken mix and water. Add the mix according to the package directions for the amount of water you added.
Let it come to a boil. At this point add the chicken. You can use any kind you like. I sometimes you leftover rotisserie chicken shredded. If using fresh, you can chop and sauté in a pan, boil in water then shred, or bake breasts in the oven sprinkles with salt and pepper and drizzled with olive oil. Either way works, just chop or shred and add to the broth.
Next add the carrots and peas. I use dehydrated carrots. They are one of my top pantry items. Just drop a handful or two into the pot. They will plump up to perfect pieces. If using raw dice to bitesize pieces and add. Also add peas to your desired tastes.
Finally add the frozen noodles. Let them thaw on the counter until they are soft. I sometimes put them in the microwave for 25 second bursts. Drop one at a time into the soup. It is time consuming, but if you drop the whole thing it will be one big lump.
Let cook for 20-25 minutes at a simmer. When the noodles are plump and thick, taste the broth. Watkins contains no salt. So you will need to adjust to taste with salt and pepper.