Share the Love...Cake Balls!!

I love chocolate! And I love my friends!! And I love my friends who love chocolate!!! When I was living in Japan, there was this recipe that everyone knew about except me, the new girl. They called them cake balls, amongst other things. Crack balls, truffle balls, cake truffles. Call them what you want, but they are something to behold. And something to share. My sweet friend and neighbor, Jody, was ever oh so kind enough to share these lovelies with me and the recipe too. I love them because every time I make them, I think of Jody and all of the dear friends I made there, and how much we loved to get together, and how we loved to get together and eat...especially chocolate. All you had to say was...cake balls...and you could draw a crowd. The recipe has been circulating for some time. So, I wanted to share it with you as well. I make them at Christmas for gifts and sometimes for birthdays. Just change out the sprinkles for whatever the occasion. Today, I used a red velvet cake.

Cake Balls

Cake of your choice (chocolate or red velvet)

One can of icing (cream cheese, vanilla, chocolate)

Almond bark or chocolate chips

Shortening

Prepare and bake cake according to directions. Allow to cool. Break cake up in large bowl and add can of frosting (I use cream cheese) and mix well (your hands are your best tools). Refrigerate until completely cool. Next roll into truffle size balls and place on sheet pan. Refrigerate again for about an hour so they are easy to dip. Melt chocolate in microwave or in double boiler (almond bark works great) and add about a teaspoon of shortening to thin mixture out a bit. Dip call balls in chocolate and place on sheet pan lined with wax paper. Decorate immediately, as chocolate dries fast. Now share!!! And enjoy some for yourself too!!


Happy Valentine's Day!!! 

Sufferin' Succotash...Feed Your Cold!!

Mark my words. I almost NEVER lose my appetite, but I have been fighting a cold (yeah, right!) or what feels more like the flu and a bad case of bronchitis for a week now, and it totally zapped my appetite. So what's that whole "starve a fever, feed a cold" thing about? How is this possible when you can't taste anything? I suppose it's just unlicensed wisdom passed down from previous generations on what the body may or may not need to fight viruses and fevers. Well, after a week on a great weight loss plan (NO FUN), I finally climbed out of my feverish state and decided to feed my cold and my weird craving. It was Succotash!! Just a side note, I hated Succotash as a kid and haven't had it since the last time my mom made me eat it. I remember huge chunks of tomatoes and lima beans. Yuck!! Well, apparently those days are of the past, because it's what I wanted when my appetite finally returned. I revamped my mom's old recipe just a bit, and my teenagers didn't even flinch when I put it in front of them. I realize this goes beyond chicken broth and hot tea, but after a week of that, I was ready for something new and clearly needed a good dose of veggies!

Succotash

1 onion, chopped

2 cloves garlic, minced

15 oz chicken or vegetable broth

1 pint frozen or fresh lima beans

1 pint frozen or fresh corn

1 fresh zucchini, sliced

15 oz crushed tomatoes, undrained

salt and pepper to taste

Sauté the onion in olive oil and a little butter until tender. Add garlic for about 30 seconds then add in remaining ingredients and cook until zucchini is done. I added extra broth to make it more soup-like. Makes a great side dish or main dish with sausage or chicken added.

A Bite of History:

• Succotash dates back to the Great Depression.

Slow Cooker Cooking - Not Soup!!!

I love my using my slow cooker. There is nothing better than throwing in a few ingredients and walking away for the day, only to return to the most fragrant house. It almost feels like someone made dinner for you while you were gone. Almost. I decided to shake it up this week and try something besides a soup or stew in my Crock Pot. I had pork chops in the fridge. After a quick internet search, I found an old Taste of Home recipe that looked perfect and not too heavy. The best part, it was super easy. Just six ingredients, pairing applesauce and pork. Yum, my favorite!! My visit to a Virginia mountain apple orchard this fall yielded some homemade applesauce. I also canned tomato sauce from my dad's most abundant tomato crop in the summer. I was excited to put them to good use.

Slow Cooker Applesauce Pork Chops

4 bone-in or boneless pork chops

1 cup applesauce

1/3 cup brown sugar

1/3 cup vinegar

1-1/2 cup tomato sauce

1 teas cinnamon

Salt and pepper pork chops on both sides. Place in slow cooker and top with applesauce. Combine remaining ingredients and pour over pork chops. Cook on low around 6 six hours. I paired mine with baked sweet potatoes and sauteed cabbage. To keep it a quick meal after a busy day, I sauteed an onion in a little olive oil and added a bag of shredded cabbage (cole slaw mix) cooking with chicken broth for flavor. I had some applesauce left that I didn't use in the recipe, so I topped each chop with some. 

A Bite of History

• The electric slow cooker showed up around 1970 with the intention of cooking beans to perfection. It was soon after re-designed for all sorts of uses.

Holiday Lites - Breakfast and dinner

Are you needing more energy from decking those halls and everything else we try to squeeze into a month-long season? I sure am!! I love making all things Christmas, but sometimes my energy level can't keep up with all of my "good ideas." Protein is my main source of energy. I've included one of my favorite high protein recipes. 

Except for the occasional seasonal pancake mix, I have completely replaced traditional pancakes with protein pancakes. I joined an extreme fitness program and boot camp when we lived in Japan and learned much from my fabulous trainer. One of the things that stuck was the absolute necessity of high protein in the diet, especially for women over 40. We need it to keep feeding our muscles as we work out, and to be real, I need it so I can make it to the next meal without having a meal in between. This is one of my favorite recipes, because everyone in my house loves it!!! It was passed along from another trainer, and I added a few ingredients to make it my own. To make it holiday-ish, I top it with a little whipped cream and cinnamon or nutmeg. I used a sugar-free blackberry syrup on these. 

High Protein Pancakes

1 cup low-fat cottage cheese

1-1/2 cups liquid egg whites

1 cup old fashion or quick oats

Splenda to taste (I use about a tablespoon)

1 teas cinnamon

1 peeled and diced apple or a banana (this helps with texture and makes it more like a pancake rather than a crepe)

Blend dry oats in blender or food processor to almost a fine powder. Add remaining ingredients and blend well. Spray pan with cooking spray and cook just like a pancake. I sprinkle cinnamon on the doughy side up before flipping for a little extra taste. Makes 8-10, depending on the size. Top with a sugar free syrup to keep it healthy and some fresh berries if they are in season. 

Eat these after a morning weight lifting session, and you will feel those muscles growing!! Feed it to your family on Christmas morning, and they will be more patient for Christmas dinner. It sticks to you for a good long time!

I cut this picture and recipe out of a Light and Tasty magazine ten years ago. It is another festive favorite at Christmas, and it is a light, healthy recipe, not to mention a pretty dish. Serve it over your favorite healthy rice or couscous and with a fresh veggie. We love it over couscous. I served it just a few days ago, and it was well received. I'm not sure why I don't serve it more often.

Cranberry Salsa Chicken

4 boneless, skinless chicken breast halves (about 4 ounces each)

1 Tbsp olive oil

1 jar (16 oz) of your favorite chunky salsa

1 cup dried cranberries

1/4 cup water

1 Tbsp honey

2 garlic cloves, minced

3/4 teas ground cinnamon

1/2 teas ground cumin

2 cups (rice, couscous, etc)

1/4 cup slivered almonds

In a large skillet or Dutch oven,  sauté chicken in oil until browned on both sides. In a small bowl, combine salsa, cranberries, water, honey, garlic, cinnamon and cumin; mix well. Pour over chicken. Cover and cook over medium-low heat for 10-15 minutes or until chicken juices are clear. Serve over couscous or rice and sprinkle with almonds. 


We're at countdown with one week to go. Take your elf nap, and eat something that gives you lasting energy. 

Holiday Lites - Cinnamon Pork Tenderloin

It's my absolute favorite time of the year, but it is also the busiest time of year. This means I have to work extra hard to keep exercising and eating healthy, and with the added elf duties, simplicity is key. So to balance out the "celebrating," we are trying to keep it "lite" most nights if we can. I still love to keep the Holiday Lites festive. I found this Cinnamon Pork Tenderloin recipe a few years ago in a Taste of Home magazine, and I have since made it every year at Christmas time. It's good enough to serve to company or for a party. I served it with wild rice (I added a few dried cranberries in at the end of cooking time) and some fresh broccoli topped with just a pinch of fresh Parmesan cheese.

Cinnamon Pork Tenderloin

3 Tbsp soy sauce

3 Tbsp chicken broth

1 Tbsp brown sugar

1-1/2 teas honey

1 teas ground cinnamon

1 garlic clove, minced

2 extra lean pork tenderloins (total of about 3 pounds to feed 8)

In large plastic resealable bag, combine first six ingredients. Add pork and seal. Refrigerate 4-6 hours, turning occasionally (at least once). 

Bake covered at 350 degrees for about 20 minutes. Remove foil and bake 5-10 more minutes or until meat thermometer reads 160 degrees in center. Let stand for 5 minutes; then slice and serve. 

Aaaaah. This was so quick and easy, I now have time to curl up with a cup of coffee and my pup. Hope you find ways to savor the moments of the season. 

Cherries in the Snow

Happy Holidays. We had the first of our Christmas gatherings tonight at church with our small group. It's been a busy, busy week, and I needed something quick and easy but not boring. This is a family favorite that was shared with me years ago by my mother-in-law, Jane, when Brian and I were dating. You know the best part about this dish, besides how pretty and festive it is? It's so very easy. I made it in less than 10 minutes!! That's a good recipe! Feel free to make your own Angel Food Cake (that will add a few minutes to the whole ordeal). I always buy one already made from my local bakery. 

Cherries in the Snow

Angel Food Cake

8 oz cream cheese, softened

1/2 cup powdered sugar

Large size tub of whipped cream

1 teas vanilla

2 cans cherry pie filling

Break up half of cake into pieces and layer bottom of bowl. Mix cream cheese, sugar and vanilla with wire whisk or mixer. Add in whipped cream and carefully incorporate with whisk until well blended. Pour half of mixture over cake layer. Add one can of cherry pie filling. Repeat with other half of cake, cream cheese mixture and second can of pie filling. Refrigerate for 2-3 hours. Enjoy!

Happy Holidays!! 

Before There Were Presidents - Thanksgiving Bounty

In the autumn of 1621, 53 surviving pilgrims celebrated their successful harvest. This "First Thanksgiving of Plymouth" wasn't called Thanksgiving, and it was purely religious thanking God for crops, wild game and rain. After years of celebrations, this tradition spread across America, and in 1863 President Lincoln declared it a national holiday. Our celebrations have come a long way since then. So to go along with some original traditions, I wanted my Virginia Thanksgiving to reflect a bountiful harvest. Okay, I only harvested herbs this year, but my dad, a native Virginian, can grow just about anything to perfection. So in preparation of Turkey Day, my first stop was a trip to his little farm. It's November, and he is still providing our family with lots of fresh veggies. Did I mention he is 83? I am so thankful for him.

Dad picked some fresh mustard greens and kale, along with sweet potatoes, turnips, and peppers. We froze green beans and corn from the summer harvest, which will come out for the big day as well. Of those, corn would definitely be the highlight if we were to revisit the colonists. Here's my menu...

Virginia Thanksgiving

Herb Turkey and Gravy

Orange Apple Cranberry Sauce

Cornmeal Sage Dressing

Turnip Potato Mash

Roasted Root Vegetables

Cream of Corn

Colorful Salad Greens

Glazed Green Beans

Rolls with Apple Pumpkin Butter
Dessert, courtesy of my brother-in-law:
Apple, Cherry and Sweet Potato Pies

I will not spend too much time on the turkey, because I bought two turkey breasts this year to feed nine of us. My teenager accused me of having a "fake" turkey. I admit, it did feel like cheating a little, but we still have a South Carolina Thanksgiving to attend and soon. I needed there to be very few leftovers so not to have waste but enough to send a little home with my family. So, I simply made an herb rub with butter, and chopped herbs (your basics - rosemary, sage and thyme) and coated the turkey breasts in the rub and roasted according to directions. Hey, my garden did come in handy.

Herb Gravy
1 large shallot
1 Tbsp butter
2 cups chicken stock or low sodium broth
1 cup water
2 bay leaves
1 large sprig rosemary
2 sprigs thyme
5 fresh sage leaves
Gravy packet or small jar of turkey gravy

Sauté shallot in butter for about 3 minutes. Add liquids and herbs and bring to simmer. Keep warm for about an hour; add in gravy packet or jar of gravy, or you can make your own thickening with corn starch and water. Bring to a boil and turn to lowest setting to keep warm. Makes about 3-1/2 cups.



Orange Apple Cranberry Sauce
1 large Granny Smith Apple
1 Navel orange - zest and juice only
1-12 oz bag fresh or frozen cranberries
1 cup of water
1-2/3 cups sugar
1/4 teas cinnamon
pinch nutmeg
pinch ginger

In saucepan, bring water and sugar to boil until sugar dissolves. Add all other ingredients and cook on low for about 15 minutes. Turn off heat and allow to cool to room temperature.



My mom used to make the most wonderful sage flavored cornmeal dressing, not to be mistaken for cornbread dressing, and it is one of my favorite things she fed me. I could celebrate any holiday with this one item and nothing else. I have yet to find a recipe outside of Mom's memory for this. It has taken me years to figure it out, especially since she said...just put some cornmeal in a bowl and add water and sugar, etc. You get the picture. There were no measurements or written recipe. My mom lives in a nursing home now and doesn't always remember everything, but I bet she could still fire out the ingredients. And when tested, this dressing was "Mom approved." It is a little time consuming but well worth the trouble and so tasty. I'm sure to the colonists, it would have been no trouble at all, if they didn't have to hand grind the cornmeal and grow and harvest everything else. See, it's easy for us.

Cornmeal Sage Dressing

5 cups self rising cornmeal (I used yellow)

1 teas baking powder

1/3 cup sugar

1-3/4 cups water

3 stalks celery plus celery leaves, chopped

1 large onion, chopped

1/2 stick butter

3 slices of white bread, cubed and toasted

2 eggs

24 oz low sodium chicken broth

3 teas sage

In large bowl mix cornmeal, baking powder, sugar and water until well combined. Set aside for about 30 minutes. Meanwhile, chop celery and onions and sauté in butter. Set aside to cool.

Pour cornmeal mix in to 9x13 inch pan sprayed with nonstick and bake in preheated 300 degree oven for 30 minutes. When you remove from oven, you will notice it is dense, not fluffy like cornbread. This is how it is suppose to be. Allow to cool. Meanwhile, turn oven down to 300 and place your cubed bread on a sheet pan and toast for about 10 minutes.

Break and crumble the cooked cornmeal mixture and put back into large bowl. To that add bread crumbs,  cooked celery and onions, chicken broth, beaten eggs and sage. Mix well and place back in a clean, sprayed 9x13 pan. This will fill your pan just about to the top and will feed many. If that sounds like too much, just half it. Bake again at 400 degrees for 30-40 minutes. I hope it makes it to the table without a huge chunk missing. It's hard to resist.

Remember those turnips? Here's what I did with them. I adapted a Paula Deen recipe, so it's rich but delicious.


Turnip Potato Mash
6 large Yukon or Idaho potatoes, peeled and cubed
4 med turnips, peeled and cubed
1/2 cup heavy cream
1/2 cup sour cream
4 oz cream cheese
1 stick butter
salt and pepper

Boil potatoes and turnips about 15 minutes or until fork tender. Drain and send back to the pot. Hand mash if you have a masher and add remaining ingredients until combined and butter and cream cheese are all melted and incorporated. I made this ahead and put in baking dish to reheat the next day. I just reheated with a lid on at about 350 for 30 minutes.

Roasted Root Vegetables

4 med sweet potatoes, peeled and cubed

1 med butternut squash, peeled and cubed

8-10 parsnips, peeled and cubed

2 Tbsp olive oil, divided

2 Tbsp honey. divided

1/2 teas kosher salt, divided

6 Tbsp butter

1/4 cup brown sugar

On a baking sheet (I had to use two sheet pans so the vegetables could roast properly) spread out veggies and drizzle with olive oil and honey and sprinkle with kosher salt. Toss with hands and then bake at 450 degrees for 20 minutes. Meanwhile, heat butter in sauce pan and add in brown sugar until dissolved. When veggies are done, transfer to serving dish and pour butter and sugar mixture over the veggies. Also can be made ahead of time and reheated.



I have a freezer full of corn from my dad's garden and feel so lucky. If only the Pilgrims had freezers, right? Did you know they found corn unfit for human consumption? In England it was mainly to feed the pigs. I'm guessing hunger helped them overcome these prejudices, and they happened upon the perfect soil and environment to grow it abundantly. The recipe below is from my husband's mother, Jane. I had tried every corn pudding and creamed corn recipe I could find, but hers is the best. Yep, I said that to my mother-in-law, and she so graciously shared. 

Cream of Corn
4 cups of fresh or frozen corn
1 stick (half cup) of unsalted butter
1-8oz package cream cheese
1 cup half and half
salt and pepper to taste

In a sauce pan combine all ingredients and stir continuously until everything is melted and thickens. Try not to eat it all before serving.



Colorful Salad Greens
Any greens - I used kale and mustard greens
(I had a huge stock pot full - they shrink a lot)
4 strips of bacon - cut into one inch pieces
1 onion, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 orange pepper, chopped
2 cups chicken broth
2 Tbsp apple cider vinegar
salt and pepper to taste

3 chopped scallions (all parts)
half cup apple cider vinegar

In large pot cook bacon until done. Add in peppers and onions and cook about 2 minutes. Add half of broth and bring to boil. Begin adding in greens until everything shrinks. Add remaining broth, vinegar and salt and pepper to taste. Greens taste better the longer you cook them, so cook until they are tender and tasty.

Add chopped scallions to vinegar and serve as a garnish alongside greens.



Another vegetable that seems to be plentiful every year is green beans. They seem to yield more than I can keep up with, so I do lots of freezing. I prefer this over canning, as they are still crisp and taste fresh when prepared. I admit I grow tired of them after a while, so I enjoy jazzing them up from time to time. I found this recipe on Food.com and changed it up just a bit. If you can't find fresh green beans in the produce section try frozen beans.




Glazed Green Beans
2 lbs green beans, trimmed and blanched
4 slices bacon, trimmed to one inch pieces
1 cup chopped onion
1/2 cup chicken broth
1 Tbsp fresh thyme, chopped
2 Tbsp light brown sugar
1 Tbsp apple cider vinegar
salt and pepper to taste

If beans are fresh, then trim, wash and blanch. Bring a pot of water and pinch of salt to a rolling boil and place green beans in water for about a minute. Remove beans and drop in a large bowl of ice water to keep them from cooking anymore. Next, cook bacon until crispy. Add onions and cook 3 to 4 minutes. Add chicken broth and remaining ingredients and combine. Add green beans back in and toss to coat and warm. If you are making ahead, allow juices to cool and then toss with green beans. Reheat the next day. I cooked these more than I typically enjoy so the elderly folks would eat them. Isn't that what it's all about? 



Rolls. Store bought! There are just too many varieties out there, and I have yet to master this category. I did make some homemade apple pumpkin butter back in the fall, and it compliments just about any kind of roll or biscuit. If you want to make some, it's so quick and easy. Here's the link for the recipe if you are feeling adventuresome. If you want to make several to last, just put in jars or freezer containers and freeze. 
http://www.tasteofhome.com/Recipes/Pumpkin-Apple-Butter   


I prepared everything but the turkey, gravy, and rolls the day before our early celebration and then reheated it all while everything else was put together. We spent a lot of time preparing and a short time eating, but it sure was good! And it was such a treat to not have to worry about dessert, which was fabulous!

The best part is just being together and making new memories. I am so thankful for my family and to have this time with them.

Happy Thanksgiving!! May God abundantly bless you and your family!



Bites of History

• The "first" Thanksgiving was celebrated for three days.
• According to William Bradford in his writings, Of Plymouth Plantation, the menu likely included bass and cod fish, venison, waterfowl, wild turkey and plenty of Indian corn.
• The Native Americans taught the settlers how to grow and harvest corn.