During theses busy and often cold days of December, it is always nice to have an easy supper/lunch recipe at hand.  This is one of those recipes.

​Ingredients:
2 pounds lean ground beef (I recommend 1 pound sweet Italian sausage and 1 pound lean ground beef)
1 large onion, chopped (about one cup)
1 clove garlic, minced
1 can (28-oz) whole tomatoes
1 can (15-0z) kidney beans, undrained
1 can (12-oz) vacuum packed whole-kernel corn (drained)
2 stalks of celery, sliced (about 1 cup)
2 cups shredded cabbage (about 1/4 head)
2 small zucchini, sliced (about 2 cups)
1 cup uncooked elbow macaroni  (rigatoni would be an excellent substitute and increase quantity to 2 cups)
3 cups beef stock
1/2 cup dry red wine
1 1/2 teaspoons salt
1 teaspoon pepper
1 1/2 teaspoons Italian seasoning

Directions:
Cook and stir meat(s), onion, garlic in Dutch oven until beef is light brown; drain if necessary.  Stir in remaining ingredients (except macaroni/pasta) breaking up tomatoes with fork.

Heat to boiling; reduce heat.  Cover and simmer for about 45 minutes.  Stirring occasionally,  Add macaroni/pasta, cover and simmer for another 20 to 30 minutes.

Enjoy.

​Makes about 12 servings.

During the holidays my mother always baked a mincemeat pie or two.  I loved her mincemeat pies in all of their citrusy fruity goodness.  So, when I found this recipe in a Betty Crocker cookbook titled "Christmas Cookbook", I decided to try it.  It came out not bad at all...actually it is quite good.  It's not the same as my mother's recipe but considering it is made with pre-made mincemeat, you will enjoy it.

Caveat here...I think most people think of mincemeat pie the same way they think of fruit cake...they either love it or hate it.

Recipe:

Heat oven to 425 degrees (F).  Prepare pasty for 9-inch two-crust pie.  Mix one jaro (28-ounces) prepared mincemeat and 1 and 1/2 cups diced and pared tart apples; pour into pastry-lined pie plate.  Cover with top crust that has slits cut in it; seal and flute; sprinkle lightly with house cinnamon/sugar mixture.  Bake until crust is golden brown...about 40 to 45 minutes.  You might want to consider covering the edge with aluminum foil to prevent excessive browning...I did not need to to do that.

Enjoy.

! cup all purpose flour
1/3 cup butter, softened
1/4 cup packed dark brown sugar
1 package cream cheese (8-oz) softened
1/3 cup packed dark brown sugar
1 egg (room tem)
2 teaspoons EggNogg
1/2 teaspoon vanilla
1/2 cup chopped pecans

1.  Heat oven to 350 (F) degrees.  Mix flour, butter and 1/4 cup brown sugar until crumbly dough-like.  Press in ungreased baking pan (8x8x2) and bake for 10 minutes.  Remove from oven.
2.  Beat remaining ingredients (except pecans)  in small mixer bowl on low speed, scraping constantly for 30 seconds.  Beat on medium speed, scraping occasionally for 1 minute.  Spread over baked layer; sprinkle with pecans.  Bake until edges are light brown, about 25 to 30 minutes.
3.  Cool, refrigerator at least two hours.  Cut into 1 1/4 square inch bars.  Store in refrigerator.
4.  Makes about 3 dozen squares.

​Enjoy!

INGREDIENTS

• 1 15.25 ounce Box Super Moist Chocolate Cake Mix
• 1 egg
• 1⁄2 cup butter, melted
• 1 (8 ounce) package cream cheese, softened
• 3  eggs
• 1 teaspoon vanilla extract
• 2 cups powdered (confectioners) sugar
• 1 cup creamy peanut butter
• 1⁄2 cup butter, melted
• 1 cup chocolate chips
• 1 cup dry roasted peanuts (coarsely chopped)

DIRECTIONS

1. Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan. In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.
2. Still using an electric mixer, beat cream cheese, peanut butter, melted butter, eggs and vanilla until smooth. Add in powdered/confectioners sugar about 1/2 cup at a time and beat until well blended.
3. Pour filling onto cake mixture and spread evenly. Sprinkle chocolate chips and peanuts on top of filling. Bake for 40 to 50 minutes.  You want the center to be a little gooey, so don't bake it past that point! Remove from oven and allow to cool completely. Cut into squares...and enjoy.​

This is one of those simple recipes that is adaptable to the event whether it be a lazy Sunday, a holiday such as Easter or Christmas, or a simple hankering for something to go with a good cup of coffee.

Ingredients:

6 tablespoons butter, melted.
1/2 cup chopped nuts
1/2 cup brown sugar
1 tablespoon cinnamon
1 16.3 oz can of Pillsbury Grand Biscuits
Frosting:  1/2 cup powdered sugar, 1 teaspoon sour cream (optional) plus 2 - 3 teaspoons milk

Directions:

1.  Heat oven to 350 (F).  Butter/grease 9x13 loaf pan.
2.  In small saucepan, melt butter.
3.  In small bowl combine nuts, brown sugar, and cinnamon with fork.  Add butter and stir until blended.  Set aside.
4.  Separate biscuits...it should be eight biscuits (if more, no problem).  Coat one side of dough with the brown sugar cinnamon nut mixture, fold in half with the mixture inside of the fold.  Place biscuits fold side down in prepared loaf pan...forming two rows of three and one row of two (the two will be be crosswise).  The important thing is to make sure the loaf pan is evenly filled with the folded biscuits.
5.  Spread remaining nut mixture over the top of the biscuits.
6.  Bake at 350 (F) for 35 - 40 minutes or until deep golden brown.  Remove from pan immediately.
7.  Combine sour cream, milk, powdered sugar and whisk with fork...pour over warm loaf.

Should make 10 servings.

This is a wonderful easy bread to make.  It is good for breakfast, a brunch, or just with coffee.  And, of course, it is a good breakfast bread for Christmas and/or Easter.  The nice thing is your home will smell wonderfully while it is baking.

1 1/4 cups coconut
1 cup surgar
1 1/2 cups mashed canned pears (a 29-oz can pears, drained, is equal to 1 1/2 cups mashed pears)
1 teaspoon vanilla
1 egg
2 1/2 cups all purpose or unbleached flour
3 teaspoons baking  poweder
1/2 teaspoon salt
1 cup chopped nuts (I use pecans)

Heat oven to 350 (F).  Toast coconut for 5 - 7 minutes, stirring once.  Cool to room temperature.
Grease bottom only of 9x5 or 8x4-inch loaf pan.
In large bowl, beat sugar, pears, vanilla and egg until well mixed.  Lightly spoon flour into measuring cup; level off.  Add flour, baking powder and salt.  By hand, stir 25 to 35 strokes until dry ingredients are moistened.  Dough may seem stiff.  
Fold in coconut and nuts.  Pour into prepared pan.  Bake at 350 (F) doe 55 to 70 minutes or until toothpick inserted in center comes out clean.  
Cool 5 minutes, loosen edges, remove from pan.  Cool completely.
Makes 1 loaf
(Bake a day or two ahead to better blend these subtle flavors)

I found this recipe on the internet and sat and thought about it for a couple of days before trying it out.  I made some minor adaptations...and I am thrilled with the result.  This bars are delicious.

Ingredients:

For the crust-
2 cups chocolate oreos processed to crumbs in either blender or food processor (15-oz package)
1/2 cup butter, melted SAVE $

For the Filling-
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar SAVE $
1 tablespoon all-purpose flour
1/2 cup dairy eggnog
2 eggs (room temperature)SAVE $
1/2 cup semisweet chocolate chips
1/4 teaspoon ground nutmeg

Process-
1.   Heat oven to 300°F. Butter 13x9-inch pan (or use shortening).  In small bowl, mix cookie crumbs and melted butter. Press in bottom of pan.
2.    In large bowl, beat cream cheese and sugar with electric mixer on low to medium speed 1 to 2 minutes or until smooth. Beat in flour, eggnog and eggs on low to medium speed until smooth, scraping sides of bowl if necessary. With rubber spatula, fold in chocolate chips. Pour filling evenly over crust.
3.  Bake 35 to 40 minutes or until edges are set. Center will be soft but will set when cool. Cool 1 hour. Refrigerate at least 2 hours. Sprinkle evenly with nutmeg. For squares, cut into 8 rows by 6 rows. Remove from foil. Store squares in refrigerator.Enjoy (I sure am)

This is a recipe that I've had for years...maybe over 35 years...and never tried it.  Yesterday I decided to give it a try.  Last night when I first tasted it, I thought "well this is interesting."  This morning when I re-tasted it, my taste bud screamed "DELICIOUS"!

So here is the recipe:

Your favorite recipe for a two crust pie

5 cups (5 medium) peeled, sliced apples (I used MacIntosh)
1/2 cup cut-up dates
2/3 cups sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspon salt
1/4 teaspoon nutmeg
1/8 teaspoon ginger
1 teaspoon grated lemon peel
1 teaspoon lemon juice
1 - 2 tablesoons butter

Prepare pie crust.  Line 9" pie plate with bottom crust.  Heat oven to 375 (F)

Meanwhile, in a large bowl combine apples, dates, sugar, flour, cinnamon, salt, nutmeg, ginger and lemon peel.

Pour into pie crust lined pan.  Sprinkle with lemon juice; dot with butter.  Cover with second crust, venting crust in several places.

Bake at 375 (F) for 45 to 50 minutes or until golden brown.  Serve warm.  Makes 8 servings.  (ok, you do not need to serve warm for I've discovered that "cool" and the "next day" is better).

​Enjoy.