Baked Mac-and-Cheese Bites (www.purewow.com)

Ingredients:

1 pound small elbow pasta

3 tablespoons unsalted butter

1 small onion, minced

2 garlic cloves, minced

1/4 cup all-purpose flour

2 1/2 cups whole milk

1/4 teaspoon cayenne pepper

Salt and freshly ground pepper

2 cups grated white cheddar cheese

2 cups grated yellow cheddar cheese, divided

Directions:

1. Preheat the oven to 375 degrees F. Grease two mini-muffin pans with non-stick cooking spray. Recipe makes approximately 48 muffins.

2. Bring a large pot of salted water to a boil. Add the elbow pasta and cook according to the package instructions, about 7-9 minutes. Drain.

3. In a large pot, melt the butter over medium heat. Add the onion and saute until translucent, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute more.

4. Sprinkle the flour into the pot and stir to combine. Cook for about 2 minutes stirring constantly.

5. Add the milk and whisk well to combine. Bring the mixture to a simmer over medium-low heat stirring frequently.

6. Season the sauce with the cayenne pepper (if using), salt and pepper. Remove the pot from the heat and stir in the white cheddar and 1 1/2 cups of the yellow cheddar. Stir until the mixture is melted.

7. Stir in the cooked pasta and mix until it is every coated with the sauce. Scoop 1 1/2 to 2 tablespoons of the mac-and-cheese mixture into each cavity of the prepared pans.

8. Sprinkle a few pieces of yellow cheddar on top of each mac-and-cheese bite and then transfer the pans to the oven. Bake until the cheese is melted and the bites become golden, 17-20 minutes.

9. Let the bites cool for 15 minutes before unmolding and serving. Serve hot or at room temperature. Store leftovers in an airtight container in the refrigerator for up to two days.

Christmas Clear Toy Candy Recipe

Ingredients:
1 1/4 cup granulated sugar
Heaping 1/4 teaspoon Cream of Tartar
3 ounces water
1 teaspoon of natural flavoring
Coloring (Green, Red, Yellow)

Directions:
Combine sugar, cream of tartar and water in a saucepan and heat slowly stirring constantly until sugar is completely dissolved. Increase heat and cook to 310 degrees.

Total cooking time is approximately 25 minutes. Add a few drops of coloring and the flavoring before the final temperature is reached.

Assemble the mold prior to starting candy. Use a thick rubber band to hold the mold together.

Pour syrup into molds slowly. Fill each mold about halfway on first pass and do a second pass filling to the top. If you fill too quickly the molds may overflow.

Insert lollipop sticks immediately and let cool (approximately 5-8 minutes). If sticks lean after insertion straighten as the liquid hardens.

Separate two halves of mold. Remove candy from mold by slowly lifting the stick. If you remove the candy before it has cooled, shape may droop. If Hoya wait too long candy may break. Denser shapes take a little longer to harden. If difficulty in opening use knife point to pry open.

Makes 8 individual clear toys (two molds). Store in a cool, dry place.

I use 3x6 inch plastic bags to individually wrap each piece of candy and tie with some twine. 

Color Chart Christmas 2022:

Cinnamon:  2 drops of orange and 1 drop of red

Cherry: 2 drops of red and 2 drops of blue

Lemon: 3 drops of yellow

Tutti Fruiti: 3 drops of blue

Strawberry: 3 drops of red

Wintergreen: 3 drops of green

Orange:  3 drops of orange

Raspberry: 2 reds and 1 Blue

Spearmint: 3 green

Black Cherry: 3 red and 1 Blue

Pumpkin Baked Ziti with Sage Sausage

Photo courtesy of  Chelsea Imbler

Ingredients:

1. 1 pound ziti or rigatoni noodles, cooked to al dente
2. 1 pound sage sausage (can substitute for sweet Italian)
3. 1/2 onion, diced
4. 2 cloves garlic, minced
5. 1 bay leaf
6. 4 sage leaves, chopped
7. 1/2 teaspoon nutmeg
8. 1/4 teaspoon red pepper flakes
9. pinch of cinnamon
10. 1/2 cup dry white wine (like chardonnay)
11. 1 cup vegetable stock
12. 15 oz can pumpkin puree
13. salt and pepper to taste
14. 1/4 cup finely grated Parmesan cheese

   Directions:

1. Preheat the oven to 350
2. Brown the sausage in a skillet (preferably cast iron) over medium high heat until the fat is rendered and the sausage is no longer pink. Transfer to a bowl and reserve.
3. In the same skillet, add the onion, garlic, and bay leaf. Cook until the onion is translucent, about 3 minutes. Add the sage leaves, red pepper flakes, cinnamon, nutmeg, and salt / pepper to taste. Cook one more minute.
4. Add the wine and cook until reduced by half. The heat should remain to medium high. Add the stock and stir in the pumpkin puree. Mix until everything is incorporated. The pumpkin will thicken the sauce.
5. Stir in the sausage and transfer to a large bowl with the pasta. Mix until combined.
6. Transfer back to your cast iron skillet (or a baking dish) and top with Parmesan cheese. Bake for 25-35 minutes until bubbly.
7. Garnish with sage and parsley. Fried sage is good too!

Easy Chicken Santa Fe

Ingredients:
1 (15-ounce) can black beans, rinsed and drained
2 (15 1/2 ounce) cans whole kernel corn, drained
1 cup bottled thick and chunky salsa
2 skinless, boneless chicken breast halves
1 cup shredded Cheddar cheese

Directions:
1. In a 3 1/2 or 4 quart electric slow cooker, mix together the beans, corn, and 1/2 cup of salsa. Top with the chicken breasts, then pour the remaining 1/2 cup salsa over the chicken.
2. Cover and cook on the high heat setting 2 1/2 to 3 hours, or until the chicken is tender and white throughout; do not over cook or the chicken will toughen.
3. Spinkle the cheese on top, cover, and cook until the cheese melts, about 5 minutes.

Serve with warm corn or flour tortillas.

Rye Crisp

1 cup swiss cheese, finely grated
1/4 cup crisp bacon ; crumbled (4 strips)
1/4 cup of mayonnaise
1 teaspoon worsterchire sauce
1/4 cup onion chopped
1/2 of a 4 ounce can of chopped ripe olives

Mix and spread on rye cocktail bread. Cook at 375 for 10-15 minutes.

Rye Crisp

1 cup swiss cheese, finely grated
1/4 cup crisp bacon ; crumbled (4 strips)
1/4 cup of mayonnaise
1 teaspoon worsterchire sauce
1/4 cup onion chopped
1/2 of a 4 ounce can of chopped ripe olives

Mix and spread on rye cocktail bread. Cook at 375 for 10-15 minutes.

Taco Tartlets (Cookery for Entertaining)

Ingredients:

Tortilla Chip Filling (see below)

1 lb lean ground beef

2 Tablespoons of taco seasoning mix

2 Tablespoons of ice water

1 cup of shredded cheddar cheese (4 ounces)

Tortilla Chip Filling:

1/2 pint dairy sour cream (1 cup)

2 Tablespoons of taco sauce

2 ounces of chopped ripe olives

3/4 cup coarsely crushed tortilla chips

Directions:

Preheat oven to 425. Prepare tortilla chip filling and set aside. In a medium bowl, mix beef, taco seasoning mix and ice water with hands. Press into bottom and sides of 1 1/2 inch miniature muffin cups, forming a shell. Place a spoonful of filling into each shell, mounded slightly. Sprinkle cheddar cheese over tops. Bake 7-8 minutes With the tip of a knife, remove tartlets from pan. Serve immediately or cool and freeze.

Makes about 30 appetizers

Variation:

For a main dish pie, substitute a 9 inch plate for muffin cups. Bake in a preheated 375 degree oven for 45 minutes. Makes 6 main-dish servings.