Thursday

Make a Beautiful Cookie Bouquet for Christmas

As I get older, I get more inclined to give edible gifts.  Most of the family is middle aged and older, and who needs more clutter?  The Cookie Bouquet book is full of beautiful designs for really inspired, tasty bouquets.

What's neat is that it takes you by the hand and leads you from the beginning, showing you how to make the cookies and other goodies from scratch.  And then you have detailed instructions for a dozen bouquets on various holiday and just fun themes.

For this time of year, you could make the Fall Harvest bouquet,  or sculpt a crispy Winter Wonderland with trees, presents, and even a snowman!

Wednesday

Grandma's Kitchen Triple Pour Soy Candle

Just in time for Christmas, Rada has brought back the popular Grandma's Kitchen triple-pour candle. I love it because it's in three layers - Cinnamon Bun, Sugar Cookie, and Carrot Cake - so it's like getting three scented candles in one.

And it doesn't aggravate my allergies like a lot of scented candles do.   The wax is pure soy (from American soybeans, to boot!) and the wick is natural cotton.  There aren't any additives or metals to contaminate the air in your home, and the scents are pure and strong.

Monday

Cowboy Cookies Recipe

Contributed by Shirley Hodges of Stone Hill Collectibles

  • 1 cup oleo
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 cups oatmeal
  • 2 cups flour
  • 1 t. vanilla
  • 1 t. soda
  • 1/2 t. salt
  • 1/2 t. baking powder 1 large package chocolate bits
Cream shortening. Add brown sugar. Cream, add eggs 1 at a time.
Sift all dry ingredients together and add, beat.  Add oats, vanilla, and chocolate bits.  (Nuts optional) Drop onto stoneware baking sheet.
Cook at 350 degrees for 10-12 minutes.

Sunday

Chicken Cacciatori Recipe

Contributed by Yuki Hung of Cuddly Crew

  • 1 large onion, diced with the Cook's Utility Knife
  • 1-2 garlic cloves
  • Chicken breast
  • Cooking red wine
  • Basil, Italian seasoning, bay leaf
  • Chicken broth
  • Tomato sauce

Saute the diced onions and garlic cloves in olive oil. Add chicken breast, about 1 lb or whatever you desire. Cook until the chicken is done. Deglaze the pan with cooking red wine, use about 1/2 cup to 3/4 cup. Add 1 1/2 teaspoon of basil, Italian seasoning and a bay leaf. Add 1/2 can chicken broth and 1/2 can (small can) tomato sauce. Simmer for about 10 minutes. Boil enough pasta for how much you'd like. Serve the sauce over the noodles. Enjoy!

Saturday

Pork Chops and Savannah Red Rice Recipe


Contributed by Jennifer Stieler of Livvies Corner

Serves 4
  • 4 (3/4 in thick) pork chops
  • 2 tablespoons vegetable oil
  • ¼ cup onion, diced with the Plain Food Chopper
  • 1 celery rib, sliced with the Super Paring Knife
  • 2 (8 ounce) cans tomato sauce
  • 1 cup uncooked rice
  • 1 ½ cups water
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • ½ teaspoon basil
Cook chops in hot oil in a large skillet over medium heat 4 minutes on each side or until browned, turning with a Spatula. Remove pork chops from skillet.
Saute’ onions and celery in skillet over medium-high heat 2 minutes. Drain.
Stir in tomato sauce and add water, brown sugar, salt, basil, and rice. Top with pork chops, and bring to a boil.
Cover; reduce heat and simmer 25 minutes (or until rice is cooked).

Alfredo Sauce Quick-Mix Recipes

ALFREDO WITH TRI-COLORED CHEESE TORTELLINI

ALFREDO WITH TRI-COLORED CHEESE TORTELLINI
  • 1 pkg. (18-20 oz.) frozen tortellini pasta
  • 2 cups water
  • 1 pkg. Alfredo Sauce Quick Mix
Blend Alfredo Sauce Quick Mix and water with the Handi-Stir. Cook tortellini pasta as directed and drain. Toss with Alfredo Sauce and serve. Add cooked chicken, shrimp or other meats if desired. Toss with fresh tomatoes or spinach.

GARLIC CHICKEN ALFREDO PIZZA

GARLIC CHICKEN ALFREDO PIZZA
  • 1 lb. chicken breasts (grilled or cooked as desired) diced with Stubby Butcher Knife
  • 2 pizza crusts (made from scratch or mix)
  • 2 cups mushrooms sliced with Peeling Paring Knife
  • 3 cups shredded mozzarella cheese
  • 2 cups water
  • 1 pkg. Alfredo Sauce Quick Mix
Preheat oven to 425 degrees F.
Roll out pizza onto Baking Stone. Blend Alfredo Sauce Quick Mix and water with the Handi-Stir and spread evenly over pizza dough. Distribute the chicken and mushrooms evenly over the Alfredo sauce and cover with mozzarella cheese. Place in oven on middle rack and bake for 13-15 minutes or until edges of crust turn golden brown.

GRILLED CHICKEN BREASTS WITH ALFREDO AND PICO DE GALLO

GRILLED CHICKEN BREASTS WITH ALFREDO AND PICO DE GALLO
  • 4-6 boneless skinless chicken breasts (approx. 4 oz. each)
  • 4 roma tomatoes
  • 1 small yellow onion
  • 1 green bell pepper
  • 2 Tbsp. chopped cilantro
  • 2 Tbsp. lime juice
  • 1 Tbsp. red wine vinegar
  • 2 cups water
  • 1 pkg. Alfredo Sauce Quick Mix
Cut roma tomatoes in half with the Tomato Slicer and remove seeds and dice. Dice the yellow onion and green bell pepper with the French Chef Knife the same size as the tomatoes. Mix chopped cilantro, lime juice and vinegar and diced ingredients to make Pico de Gallo. Prepare Alfredo Sauce as directed and set aside. Grill or broil chicken breasts until done. Arrange chicken on a serving platter and top with the Pico de Gallo and Roasted Garlic Alfredo Sauce. Serve with fresh grilled asparagus.

GRILLED MARINATED SALMON WITH BLACK BEAN ALFREDO SAUCE

  • 4-6 salmon fillets or steaks
  • 1 cup vegetable oil
  • 2 limes
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1-15 oz can black beans, drained and rinsed
  • 2 cups water
  • 1 pkg. Alfredo Sauce Quick Mix
Cut two limes with the Heavy Duty Paring Knife and juice them.  About half an hour before serving, prepare the marinade by combining the oil, lime juice, salt and pepper. Stir vigorously with the Handi-Stir to combine. Pour marinade over the salmon and place in refrigerator. Add the drained black beans to the Alfredo Sauce and prepare as directed. Grill the salmon over medium heat, being sure not to overcook. Place salmon on platter and top with the black bean sauce. Serve with steamed broccoli and roasted baby red potatoes.

Friday

Bar Be Que Country Style Ribs recipe

Contributed by Lin Anderson of Rhinestones Past
  • 2 or 3 pounds pork country style ribs
  • 1 bottle bar b que sauce (I prefer the honey or maple)
  • 1/4 cup oil
  • Salt and pepper to taste
  • 1/4 cup vinegar
  • 1/2 cup flour
Rinse ribs in cold water, this takes off bone fragments.

Salt and pepper, on both sides, and coat with flour all over.

I use a large skillet 14", put oil in pan and heat medium hot.

Place ribs in oil and brown on all sides, turning with spatula. Brown one batch at a time.

Remove from pan and place on paper towels.

In a bowl pour vinegar and bar b que sauce - mix well.

In a large covered pan (dutch oven or 5 quart deep pan) pour enough sauce to cover the bottom of the pan, place one layer of ribs in pan very close, then add some more sauce to cover add more ribs on top and sauce, repeat this till all the ribs are covered with sauce.

Put lid on, pre-heat oven to 350 degrees, place in oven, and cook for 1 hour then reduce heat to 300 degrees and bake for 2 more hours.

Check ribs every hour or so to make sure they are not burning, which there should be enough juice from the ribs to prevent this. The last 30 minutes of cooking time remove lid this helps them brown slightly.They will fall apart while removing them from the pan, I use a large spatula. Enjoy, they are good!

Thursday

NEW Rada Serrated Paring Knife

Rada Serrated Paring Knife
Devoted Rada fans will be intrigued to learn of the release of the first new Rada paring knife in years.  Unlike all the others, it isn't smooth-edged.  It has super-fine serrations along its 3 1/4" blade.

The Serrated Paring Knife combines the fine control of a paring knife with the cutting power of a serrated blade.  I predict it's going to be one of Rada's most popular knives.

It will be available to order on August 1st.


Diana's Fresh Asparagus Omelet Recipe

Contributed by Diana Burrell-Shipton of Organic Gifts by Diana

I make this all of the time during the Spring when my asparagus is in active growth in my garden. Once it starts to go to seed, it gets too stringy and bitter.
Here's how I make it:
  • 10-12 medium eggs (depending on the servings you need - figure 2 eggs per person)
  • 1/3 to a 1/2 pound asparagus
  • 1/2 cup milk
  • 2 teaspoons real butter garlic (1 smashed section of a clove or use a pinch of garlic powder)
  • 1 very small onion quartered and sliced very thinly with a paring knife
  • black pepper (to taste)
  • a few thin slices of cheddar or mozzerella cheese if desired
Gather pencil-pinky size thick stalks of asparagus (remove the very end of the stems and peel the very bottom with a paring knife if tough) and throw them in a bowl of room tempature water for 2-3 minutes and strain off the bugs and dirt with the water.


While the asparagus is soaking, brown the onion slivers a little with 1 teaspoon of the butter, then add the garlic in a saute pan. Saute until golden brown and turn off the heat. Let stand until needed.
Strain asparagus. While it is straining, break the eggs into a bowl and mix well with a fork, add pepper (if using onion and garlic powder - this is when you would add it in) and milk to beaten eggs and whip with the fork to get it a little frothy.

Now, arrange the strained asparagus in a single layer in a wide flat saute pan and add 1/2 cup of fresh water (not the soaking water) over the asparagus. Turn the heat on high so that the boiling water will steam the asparagus. Keep on high heat until the water is gone and the pan is dry.

Add in the onion and garlic that you browned earlier and add the other 1 teaspoon of butter.

Turn the heat down to medium now and add the beaten/fluffy eggs. Reduce heat to low and from time to time lift the edges of the omelet up and let the raw egg mixture run underneath so it will cook. When the eggs are almost completely cooked, add thinly sliced cheese sparingly on top and cover the pan with a lid.

Turn off heat and allow the steam in the pan to finish cooking the eggs and melt the cheese.

*You can finish the cooking in the oven at about 375 for 10 minutes if you like, but I don't like to waste the energy heating up the oven for just this. If you're using the oven for something else, then it's okay and wont be wasteful.
**In proper cooking circles, this dish would likely be called a frittata, but to me, it is just a thick omelet :) Enjoy !

Wednesday

Southern Style Dump Cake Recipe

  • 1 box yellow cake mix (any brand works)
  • 1 stick butter (or margarine like Blue Bonnet works great)
  • 1 can fruit pie filling (pick your favorite, I love Cherry)
  • 1 can (same size as pie filling) crushed Pineapple (don't drain)
In a 9 x 13 inch baking dish, first layer crushed pineapple, then pie filling, and then dry cake mix. Cut stick of butter into pats and place around top of cake mix. Bake at 350 degrees for 25-30 minutes until bubbly and golden on top. Dish up with a Serverspoon, add vanilla ice cream and enjoy!

This is always a hit at our family gatherings, so easy and delicious.


Contributed by Karen of Baby's Own Room