NaNa's Sandtarts

If there was a recipe that was tried and true to make the Christmas season complete, it is my grandmother's Christmas cookie recipe. Every family has that one recipe that gets handed down from family member to family member and this is one of them for our family.

I started making these as a young baker. The recipe is simple, basic and time consuming! Time consuming in the fact that this recipe makes A LOT of cookies! They are crisp, not too sweet and are divine to dunk in tea or coffee. My dad loves the "burnt" ones. The secret to these cookies is to roll them very thin. (I will post pictures later to show)

I have the dough ball chilling and will be ready to roll after this post!

The Recipe:

1 Box 10x sugar (or 3 3/4 C. confectioner sugar)
4 eggs
4 Cups flour
1/2 lb. butter (2 sticks), softened
1 egg for egg wash

Mix sugar and butter. Add eggs & flour. Wrap dough in saran wrap and chill for 1 hour (makes it easier to roll). On a floured surface, roll out a softball size piece of dough with rolling pin until very thin (thickness of CD or less).

Cut with favorite cookie cutter shape. Place on ungreased cookie sheet. Brush lightly with egg wash and decorate with colored sugar sprinkles. **I also make a cinnamon sugar topping 3 Tbsp sugar, 1 tsp. cinnamon** Bake in 350` oven until light golden color (about 6-8 minutes).*

**note** ah, here is were this recipe is challenging. You have to watch the cookies, because if left in too long they  will "burn" or come out dark brown. They are so thin that they cook very fast! At least Dad likes the burnt ones, so no cookie goes to waste!

Crockpot Macaroni & Cheese

As the holiday approaches, I make sure to keep this recipe handy for an easy, quick meal. The past two years, I have made this dish the day AFTER Christmas Day when the house has had a chance to play with all the new toys and I don't have to think about what to make. Add a green salad and you are good to go!

This recipe comes from Paula Deen, quick and very, very yummy!

The Recipe:

1/2 Stick butter
2 Cups Sharp Cheddar, shredded (I use white cheddar)
1 Can Cheddar Cheese soup ( I use Campbell's)
1/2 tsp. ground mustard
1/2 tsp. salt & pepper
1 Cup milk (I use skim)
1/2 Cup sour cream
3 eggs, beaten
2 Cups cooked elbow macaroni (measure out dry)

Cook macaroni according to package directions. Lessen cooking time by 1-2 minutes so pasta is not too soft. While pasta is cooking, prepare rest of recipe.

In saucepan, melt butter then add shredded cheddar. Stir until melted together. Add to crockpot. Stir in soup. Add sour cream. Stir well. Add mustard, salt & pepper (I found 1/2 tsp was a little much, so I just add a few shakes), milk and eggs. Mix well.

Add drained, cooked macaroni and stir well.

Cook on low 3 hours. Last 30 minutes of cook time, add a little (1/2 Cup) of shredded cheddar to top. DO NOT STIR. Cover and cook rest of time.

My husband likes to add a few drops of Tabasco sauce for a little kick before digging in!

Glazed Pork Chops "A-La Anthony"

You will find many recipes with the title "A-La Anthony" on this blog.  Growing up, we ate many a dish with this tag line- because my dad could whip up a dish and make it taste amazing; and it's all out of his head. A reason why I started this blog- so I could get them written down!

So, the latest dish? The topping on pork chops.

The Recipe:

4 bonless pork chops, 1" thick
1 Granny Smith apple, cored and sliced (thick slices)
1 Tbsp cinnamon
1/2 stick butter
1/4 C brown sugar
2 shots Lairds Apple-Jack Whiskey

In fry pan, cook pork chops in 1-2 Tbsp olive oil, salt & pepper each side. While cooking, in separate pan, melt butter. Add apple slices and cook until slightly tender. Add cinnamon and brown sugar. Cook 5 minutes. At end, add Applejack whiskey and cook 5 minutes (to cook off alcohol).

Top cooked porkchops with apple mixture and serve.

Easy Cherry Crisp

Ok...I'm going to try to post a "Recipe-A-Day" for the week due to holiday baking in my kitchen. I started with Pizzelles (an Italian waffle cookie) and the house is beginning to take on the aroma of a bakery! Today I made Chocolate Chip cookies- which I know in my house will not last until Christmas. However, to keep hands out of the holiday cookie stash, I need to make something to divert attention!

My dad shared a very simple Cherry Crisp recipe that he tried over the weekend. He said it was so easy and good that the pan did not last long. He suggests trying with vanilla ice cream. I can't wait to make it either!

The Recipe:

Easy Cherry Crisp

2 Cans cherry pie filling
1 1/2 C quick oats
1 C brown sugar
1/2 C pecans, chopped
1 stick butter, softened

Pour pie filling into 9"x13" ungreased baking dish. In separate bowl, combine butter, oats, sugar and pecans. Mix until crumbly. Sprinkle oat mixture over pie filling. Bake in 350` oven for 30 minutes.

Serve with ice cream. **If there is a nut allergy, omit pecans**

Cranberry Scones

Holiday baking has started in my kitchen! One recipe that I enjoy to make this time of year is from the magazine everyday FOOD from the kitchens of MARTHA STEWART LIVING.   This is one of my favorite cooking magazines; I like the actual size of the magazine and I like the easy to make and easy to follow recipes it provides. I have never been dissapointed with a recipe made from this collection.

Issue #8 from 2003 has the best recipe for Cranberry Scones. I like to make these for an easy breakfast on weekends or for a late afternoon snack with tea. Since fresh cranberries are plentiful this time of year, I try to take advantage of making these often. They are delicious! A very moist scone, not at all dry. I have also made this recipe substituting raisins and cinnamon and they were great too. I'm sure blueberries would work too...such endless possibilities!

Add this easy recipe to your holiday table.

The Recipe:

2 Cups all-purpose flour
5 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
6 Tbsp chilled unsalted butter, cut into small pieces
2/3 C half-and-half, plus 1 tbsp.

1/2 Cup halved cranberries, drained on paper towels

Preheat oven to 425`.  In a bowl, wisk together flour, baking powder, sugar, and salt. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.

Stir in 2/3 cup half-and-half until just moistened. Gently fold in cranberries.

on a lightly floured surface, knead dough gently 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges; place on a (ungreased) baking sheet, 2 " apart.  Brush tops with 1 Tbsp half-and-half, sprinkle each with sugar.  bake until golden brown, 12 to 15 minutes. Let cool on wire rack. 

This recipe is easily doubled.

Ham and Green Beans with Potatoes

 My father has kept up tradition and makes this dish from time to time. When I walk through his door and smell it cooking, I am immediately transported to the small dining room in my grandparents house. This was a dish that I had frequently while sharing a meal with my NaNa and PapPap. The simplicity is what makes it so good.

The recipe:

3lb Smoke Ham (no bone) Dad says THE best ham to use is Cumberland Gap. A close second is Hormel Cure 81.
2lb Fresh Green Beans, cleaned and snipped or 2 bags of already cleaned beans (usually can find with carrots, lettuce)
4-5 potatoes

Place ham in stock pot and cover completely with water. Bring to a boil. Turn heat down to simmer and cover with lid. Cook for 2 hours 30 minutes.

Peel and quarter potatoes. Add to pot along with green beans. Cover and continue to simmer for 1 hour.

Break ham apart and serve a few pieces with beans and potatoes with a little juice. That's it!


Recipe left over Extra!


Ham BBQ "Cottage" Style

Shred left over ham.
Add:
3Tbsp sweet pickle relish
1/2 C ketchup
1/4 C water
small squirt of mustard

Heat on stove until hot.

Get Ready For A Lot of Recipes!

Thanksgiving and this past week have consumed my time! I have been busy decorating for the holidays and preparing my kitchen for cookie baking!

This coming week will have a "Recipe of the Day" and hopefully some photos to go along with them.

Enjoy your weekend and Happy Cooking!