We’ve given ample attention to turkey and gravy, now let’s get to the really good stuff.

It’s Christmas cookie time.

In honor of this wonderful time of year, I’m looking for recipes of your favorite Christmas treats.

Each week this month, the “One Teaspoon From Disaster” cooking blog on EatAbilene.com will feature the best of the easiest. That’s our kitchen motto, right?

Here’s my all-time fav.

These Christmas cookies are simple and so good. It’s hard not to over-indulge in the dough. Actually, wanting the final product topped with chocolate is my only restraint.

A hint: you may have to add a little more flour. These little dough balls will be sticky, but not so gooey that they don’t hold their shape.

Think you can beat this?
E-mail me your recipes by CLICKING HERE

Christmas Kisses Cookies
1 3/4 Cup flour
1 teaspoon soda
1/2 teaspoon salt
1/2 Cup sugar
1/2 Cup brown sugar
1/2 Cup butter
1/2 Cup peanut butter
1 egg
2 Tablespoon milk
1 teaspoon vanilla
48 chocolate kisses

Combine butter, egg, sugars, milk, vanilla and peanut butter. Blend flour, soda and salt. Stir into creamed mixture. Shape into balls and roll in sugar. Place 1 inch apart on un-greased cookie sheet. Bake for 10 minutes at 375 degrees. Top each baked cookie with a chocolate kiss and press down firmly so cookie cracks around edge. Do this as soon as cookies come out of the oven. Makes four dozen.

Posted by · November 30, 2005 6:52 PM · Comments (1)

So you botched a recipe or two trying to be fancy for your holiday meal and you need an easy yet delicious side dish for Thanksgiving.

I know how you feel.

Here’s one you can’t help but get right – I did. No disasters for me, and I used my garlic press for the first time.

This green bean side dish is a nice change from the standard casserole with those crunchy things on top that we’ve all had a million times. This dish takes just minutes to make and comes out with a nice kick thanks to pimento peppers and nuts.

I used low-sodium soy sauce and unsalted almond slivers to avoid a salt overload. Also, don’t use canned green beans; go with the fresh stuff for best results. No garlic press? You can buy little jars of minced garlic. Use just a few scoops.

Want to share your favorite holiday recipes? E-mail me by CLICKING HERE

I’ll try your dishes and post the results online. Now that Thanksgiving is almost behind us, I’m searching for the best holiday cookie recipes.

Fresh green bean dish
Ingredients:
2 pounds fresh green beans
1/2 cup butter
1 lemon, juiced
2 teaspoons soy sauce
fresh garlic
1, 4 ounce jar diced pimento peppers, drained
3/4 cup chopped peanuts or almonds
Directions:
Melt butter with lemon juice and soy sauce over medium heat. Stir in garlic and cook for about 10 minutes. Steam green beans until tender but crisp (about 10 minutes.) Pour sauce over beans. Stir in pimentos and nuts. Toss and serve.

Posted by · November 16, 2005 9:34 PM · Comments (0)

It’s hard to take a second helping of broccoli, but here’s one Thanksgiving side dish that won’t have leftovers.

This broccoli casserole will disappear fast thanks to a couple key ingredients: butter and cheese. (I know, but Thanksgiving isn’t a guilt-ridden, calorie-counting remorseful holiday. That’s what New Year’s Day is for.)

The dish is easy to make and can be thrown together just before the turkey is finished cooking. Just be sure to cook the casserole long enough – the top should be crunchy, but turn out mushy if under-baked.

Have any other great, no-fuss Thanksgiving side dishes? E-mail them to me by CLICKING HERE
.

I’ll try them out and post the results on the “One Teaspoon from Disaster” site at EatAbilene.com.
Keep watching this site for more quick and easy recipes for your upcoming feast.

Broccoli Casserole
Ingredients
2 packages frozen broccoli
½ cup (one stick) butter, melted
8 ounces Velveeta
¼ pound Ritz crackers, crumbled
Directions
Heat oven to 350 degrees. Boil broccoli and drain well. Then add ¼ cup butter and chunks of the cheese. Spread in a 9 by 13 inch baking pan and cover with crushed crackers and remaining butter. Bake for 30 minutes, or until cheese is melted and top is crunchy. Serves six.

Posted by · November 9, 2005 6:07 PM · Comments (0)

Pumpkins aren’t just for carving.

As it turns out, they are for cooking attempts, too. (And smoothies! See below.)

So this week, I'm dedicating the "One Teaspoon from Disaster" cooking blog to all things pumpkin.

I’ve found online several pumpkin dishes to share. I decided to give the pumpkin bread recipe a try.
This bread is not a dessert, but a side dish at dinner or to accompany soup. Maybe pumpkin soup. (See below).

It’s not sweet, but good and easy to make. Note: Although pumpkin straight from the can looks like pumpkin pie, it doesn’t actually taste anything like it. Ick.

Try these dishes -- you can post comments below. E-mail me your favorite Thanksgiving side dish recipes by CLICKING HERE

Pumpkin bread
1 3/4 cups flour
1 cup canned pumpkin
3/4 cup brown sugar
1/2 cup (1 stick) butter, softened
2 eggs
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
Combine flour, pumpkin, brown sugar, butter, eggs, spice, baking soda, salt and baking powder in large mixer bowl. Beat at medium speed until well mixed. Spoon batter into greased loaf pans. Bake for 45 to 55 minutes at 350 degrees.
Makes one large loaf or three mini loaves.

Pumpkin soup
1/2 cup onions, chopped
3 Tablespoons butter
2 cups mashed cooked pumpkin
1 teaspoon salt
1 Tablespoon sugar
1/4 teaspoon nutmeg
1/4 teaspoon ground pepper
3 cups chicken broth
1/2 cup half and half
Brown the onions in butter in a pan. Add mashed pumpkin and season with salt, sugar, nutmeg and pepper. Slowly add chicken broth and heat thoroughly. Do not boil. Pour into serving dish and add cream. Serves four.

Pumpkin casserole
2 cups pumpkin puree
1 cup evaporated milk
1 cup sugar
1/2 cup self-rising flour
2 eggs
1 teaspoon vanilla
1/2 cup butter
1 pinch cinnamon
Combine the pumpkin, milk, sugar, flour, eggs, vanilla, melted butter and cinnamon to taste. Spoon into casserole dish. Bake at 350 degrees for one hour.

Pumpkin pie smoothie
1 can pumpkin puree
1 (12 ounce) can frozen apple juice concentrate
1/8 teaspoon nutmeg
1 teaspoon cinnamon
2 1/2 cups water
Remove pumpkin from can and freeze for one hour. In a blender, combine partially frozen pumpkin, frozen apple juice concentrate, nutmeg and cinnamon. Blend until smooth. Continue to blend while adding water.

Posted by · November 2, 2005 5:01 PM · Comments (0)