Thursday, December 19, 2013
Holiday Snowball/Butterball Cookies
Yum!
Hot Mama Notes: This recipe is a keeper. My Mom made this recipe last year (Dec 2013), and I finally made the recipe myself this year (12/24/2014). Everyone loves these cookies, including myself. They are *very* buttery (for obvious reasons!!) and good. Melt in your mouth good. :) I had a package of the tollhouse holiday chips, and decided to make these for the Christmas Eve party we were attending. They were a hit. The entire plate got eaten. I didn't even notice until later that there isn't even one egg in this recipe. Just buttery goodness and lots of yummy chips. Enjoy! Note that these cookies are very rich.
Hot Mama Grade: A-
Wednesday, December 18, 2013
Monday, December 16, 2013
Gingerbread Houses
http://www.food.com/recipe/gingerbread-for-cookies-or-a-gingerbread-house-149257
Ingredients:
1/2 cup sugar
1/2 cup molasses
1 1/2 teaspoons ginger
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon clove
2 teaspoons baking soda
1/2 cup margarine
1 egg, beaten
3 1/2 cups all-purpose flour
1/2 cup molasses
1 1/2 teaspoons ginger
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon clove
2 teaspoons baking soda
1/2 cup margarine
1 egg, beaten
3 1/2 cups all-purpose flour
Directions:
1. In a medium saucepan, heat sugar, molasses, ginger, allspice, cinnamon, and cloves to boiling, stirring occasionally.
2. Remove from heat; stir in soda (it will foam up).
3. Stir in margarine till melted.
4. With a fork, stir in egg, then flour.
5. On a floured surface, knead dough till mixed. Divide dough in half, wrap half with plastic wrap; set aside.
6. Roll half the dough, with a rolling pin, slightly thinner than 1/4 inch.
7. Cut with cutters.
8. Bake at 325F on a cookie sheet for 12 minutes; cool on a wire rack.
9. Makes about 3 dozen 3" gingerbread people.
10. NOTE: We make houses by cutting out our house design (the 2 sides of the roof, two sides, a front and a back of the house) on graph paper, and then placing the graph paper shapes on the dough and cutting the dough shapes out with a knife.
Hot Mama Notes: This recipe turned out really well! :)
Gingerbread House Stencil Templates:
http://images.hellokids.com/_uploads/_tiny_galerie/20091253/gingerbread-pattern-front-b-source_953.jpg
http://images.hellokids.com/_uploads/_tiny_galerie/20091253/gingerbread-pattern-roof-source_fwj.jpg
http://www.hellokids.com/c_19315/kids-crafts-and-activities/christmas-crafts/christmas-decorations/gingerbread-house
How to assemble the gingerbread house using caramel syrup "glue":
http://www.marthastewart.com/341781/caramel-syrup
Caramel Syrup:
Ingredients:
Directions:
Bring sugar and the water to a boil in a medium saucepan; reduce heat, and simmer until thickened and light brown, about 10 minutes. Use immediately.
http://www.marthastewart.com/907718/snow-swept-gingerbread-cottage
http://www.marthastewart.com/339021/molasses-gingerbread-cookie-dough
http://www.marthastewart.com/284120/royal-icing
1. In a medium saucepan, heat sugar, molasses, ginger, allspice, cinnamon, and cloves to boiling, stirring occasionally.
2. Remove from heat; stir in soda (it will foam up).
3. Stir in margarine till melted.
4. With a fork, stir in egg, then flour.
5. On a floured surface, knead dough till mixed. Divide dough in half, wrap half with plastic wrap; set aside.
6. Roll half the dough, with a rolling pin, slightly thinner than 1/4 inch.
7. Cut with cutters.
8. Bake at 325F on a cookie sheet for 12 minutes; cool on a wire rack.
9. Makes about 3 dozen 3" gingerbread people.
10. NOTE: We make houses by cutting out our house design (the 2 sides of the roof, two sides, a front and a back of the house) on graph paper, and then placing the graph paper shapes on the dough and cutting the dough shapes out with a knife.
Hot Mama Notes: This recipe turned out really well! :)
Gingerbread House Stencil Templates:
http://images.hellokids.com/_uploads/_tiny_galerie/20091253/gingerbread-pattern-front-b-source_953.jpg
http://images.hellokids.com/_uploads/_tiny_galerie/20091253/gingerbread-pattern-roof-source_fwj.jpg
http://www.hellokids.com/c_19315/kids-crafts-and-activities/christmas-crafts/christmas-decorations/gingerbread-house
How to assemble the gingerbread house using caramel syrup "glue":
http://www.marthastewart.com/341781/caramel-syrup
Caramel Syrup:
Ingredients:
Directions:
Bring sugar and the water to a boil in a medium saucepan; reduce heat, and simmer until thickened and light brown, about 10 minutes. Use immediately.
http://www.marthastewart.com/907718/snow-swept-gingerbread-cottage
http://www.marthastewart.com/339021/molasses-gingerbread-cookie-dough
http://www.marthastewart.com/284120/royal-icing
Friday, November 22, 2013
Crockpot Turkey
Originally from: http://crockpot365.blogspot.com/2008/11/crockpot-whole-turkey-recipe.html
Ingredients:
--turkey (9.5 lbs is the MAXIMUM to fit in a 6.5 quart crockpot)
--olive oil
--salt
--pepper
--garlic powder
--dried parsley
--onion
--apple (I used yellow)
--meat thermometer (necessity, not a luxury. go get one if you need it)
Directions:
Your turkey must be completely and totally thawed. Seriously. Call the Butterball hotline if you don't know how to do this safely.
Remove the neck and the bag of stuff they put inside the turkey.
Pat the turkey with paper towels to dry it off. Rub a handful of olive oil all over the bird, inside and out. Sprinkle salt, pepper, dried parsley, and garlic powder all over and in it, and rub it around. If you have a secret family concoction of herbs, by all means, use it.
Peel an onion, quarter it, and shove inside. Core an apple and do the same.
Lower the bird into your crockpot. I wanted to put it in breast-side down, but Chris and Mary (from Butterball) said not to. So I put it right-side up.
Cover. Cook on high for 3 hours, then check the internal temperature. You need the turkey to register at least 140 degrees.
Cover again and cook on high for another few hours. I needed to leave the house, and this turkey cooked on high for a bit over 5 hours. Check the internal temp again in a few places. It should be 170 degrees or higher. You can certainly cook it longer if needed, or keep it on warm until you are ready to carve.
CAREFULLY remove turkey from crockpot. The edges will have browned nicely. If you'd like, you can broil the top for a few minutes in the oven--put the turkey in a roasting pan, don't use the crock. I tried this, and was pleased with how the turkey looked afterwards. I broiled for about 7 minutes.
Let sit for 15-20 minutes before carving.
************
Fit a 9.5 lb turkey into a 6.5 quart crockpot. It is a tight squeeze, and this is the absolute largest turkey you should attempt to cook----even if you have a 7 quart crockpot. The meat needs to reach 140 degrees after 3 hours of cooking on high to keep it in the "safe zone" for consumption.
How do you know?
I was hoping you'd ask! I learned this by participating in a live webchat hosted by Butterball, and their trained Turkey-TalkBloggers. Chris Jordan, from Notes from the Trenches, and Susan Wagner, from Friday Playdate are fresh out of Turkey U. and are eager to help families with their burning (simmering) turkey questions.
You can ask anything turkey. Chris only slightly snickered when I asked where the thigh is. (guess what? it's not on the drumstick at all---it's the part where the drumstick connects to the bird. huh.) There is another chat scheduled for November 25, or you can call 1-800-BUTTERBALL.
**************
Hot Mama Notes: I made this recipe last year, and it turned out really well. I am excited to try it again this year! :)
Ingredients:
--turkey (9.5 lbs is the MAXIMUM to fit in a 6.5 quart crockpot)
--olive oil
--salt
--pepper
--garlic powder
--dried parsley
--onion
--apple (I used yellow)
--meat thermometer (necessity, not a luxury. go get one if you need it)
Directions:
Your turkey must be completely and totally thawed. Seriously. Call the Butterball hotline if you don't know how to do this safely.
Remove the neck and the bag of stuff they put inside the turkey.
Pat the turkey with paper towels to dry it off. Rub a handful of olive oil all over the bird, inside and out. Sprinkle salt, pepper, dried parsley, and garlic powder all over and in it, and rub it around. If you have a secret family concoction of herbs, by all means, use it.
Peel an onion, quarter it, and shove inside. Core an apple and do the same.
Lower the bird into your crockpot. I wanted to put it in breast-side down, but Chris and Mary (from Butterball) said not to. So I put it right-side up.
Cover. Cook on high for 3 hours, then check the internal temperature. You need the turkey to register at least 140 degrees.
Cover again and cook on high for another few hours. I needed to leave the house, and this turkey cooked on high for a bit over 5 hours. Check the internal temp again in a few places. It should be 170 degrees or higher. You can certainly cook it longer if needed, or keep it on warm until you are ready to carve.
CAREFULLY remove turkey from crockpot. The edges will have browned nicely. If you'd like, you can broil the top for a few minutes in the oven--put the turkey in a roasting pan, don't use the crock. I tried this, and was pleased with how the turkey looked afterwards. I broiled for about 7 minutes.
Let sit for 15-20 minutes before carving.
************
Fit a 9.5 lb turkey into a 6.5 quart crockpot. It is a tight squeeze, and this is the absolute largest turkey you should attempt to cook----even if you have a 7 quart crockpot. The meat needs to reach 140 degrees after 3 hours of cooking on high to keep it in the "safe zone" for consumption.
How do you know?
I was hoping you'd ask! I learned this by participating in a live webchat hosted by Butterball, and their trained Turkey-TalkBloggers. Chris Jordan, from Notes from the Trenches, and Susan Wagner, from Friday Playdate are fresh out of Turkey U. and are eager to help families with their burning (simmering) turkey questions.
You can ask anything turkey. Chris only slightly snickered when I asked where the thigh is. (guess what? it's not on the drumstick at all---it's the part where the drumstick connects to the bird. huh.) There is another chat scheduled for November 25, or you can call 1-800-BUTTERBALL.
**************
Hot Mama Notes: I made this recipe last year, and it turned out really well. I am excited to try it again this year! :)
Thursday, November 21, 2013
Taco Seasoning
Originally from: http://allrecipes.com/recipe/taco-seasoning-i/
I add this to 1 lb of ground turkey for taco meat. :)
I add this to 1 lb of ground turkey for taco meat. :)
Monday, November 18, 2013
Apple Pie
Filling:
5-6 cups of small green apples, from a friend's tree in Payson, AZ
3/4 cup sugar
1/4 cup brown sugar
3T cornstarch
Crust:
Barb's Butter Crust Recipe is shown in this post: http://hotmamacookbook.blogspot.com/2013/08/fresh-peach-pie.html
Hot Mama Notes: This pie turned out AWESOME!!! Next time, I think I will use 1/2 c brown sugar and 1/4 c white sugar for the filling. But, yum yum yum. The pie crust was perfect: flakey and sweet. I actually made two pies using this recipe, and they both turned out great. :) I got lots and lots of compliments. They were very tasty, and only last a few days before being DEVOURED. The best compliment, really. My grade: A.
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