Saturday, November 28, 2015

Pizzelles/#Cookielicious Exchange Party!

I am so excited to be participating in this Cookielicious Exchange Party! What could be more fun than sharing cookies with some of my favorite people, during my favorite time of the year! I brought my Holiday Pizzelles today! If you have never had pizzelles you are missing out! You will need a pizzelle iron to make them. They are festive and tasty with the flavor of anise, plus they are quick and easy to make. They usually don't have chocolate and crushed candy canes around the edge, but, it is the holiday season!

I learned to make pizzelles when I was about eight years old. I grew up in a very small town about 40 minutes outside Cincinnati, a city with a lot of German heritage. One cold winter day in early December, the lady who lived across the street from us asked my mother if I could come over to her house and make cookies with her. I never did know why she asked me to help her out. She spoke with a thick german accent, was always so nice and sweet, and I was thrilled to go. For 2 whole days I helped her mix batter, and stack the cooled pizzelles, and count them. She ran the pizzelle iron! By the end of our cookie marathon we had pizzelles stacked high on every available space in her kitchen, including her huge kitchen table. I don't remember what she was doing with all of them. I assume they were gifts to the many people she and her family knew. I do know that she made me feel special and important. I am the oldest of six children, and little did she know what welcome relief it was to escape the craziness, if only for a couple days. Or, maybe she did know, and it was her Christmas gift to me. Regardless, of why she invited me, I am so glad she did.
These are for you, Mrs. Mihalovich!

Holiday Pizzelles, chocolate, cookies, candy cane, holidays, Christmas
 Holiday Pizzelles
(printable recipe)
Pizzelle Iron
1 cup Sugar
3/4 cup melted Butter
4 Eggs
1 tablespoon Anise 
2 cups Flour 
2 teaspoon Baking Powder
Milk Chocolate to melt
Crushed Candy Canes

flour, eggs, butter, anise flavoring, baking powder, eggs
 Heat up pizzelle iron while making batter. Let the melted butter cool down, then add it and the sugar to the mixing bowl. Beat together. Beat the eggs slightly, then add them to the mix. Add anise flavoring. Add the baking powder to the flour, and then add flour to the mix. Beat together.
flour, eggs, butter, anise flavoring, baking powder, eggs
My Pizzelle Iron is about 30 years old. They are rather hard to find, but I may start looking for a new one.
flour, eggs, butter, anise flavoring, baking powder, eggs

Pour a slightly heavy teaspoon of batter in to the middle of the designs. Close and latch the iron for about 30 seconds. Time differs on all irons. Open the latch and take the pizzelles off the iron. Place on cooling rack.
chocolate, milk chocolate
Melt milk chocolate with a double boiler set up.
pizzelles, milk chocolate, crushed candy canes
Carefully spread the chocolate where you want it. Drop crushed candy canes on to chocolate. Let set up, or freeze to help it along.
pizzelles, crushed candy canes, chocolate,
Thank you for joining me today! 
Please take the time to scroll down and see what everyone else brought to this #Cookielicious exchange Party! I know you will find some that you will love!

Join us for a #Cookielicious chat at 7 p.m. ET Tuesday, Dec. 1, on Twitter We will be sharing tips for cooking baking along with stories about our favorite family recipes. Follow the #Cookielicious hashtag and remember to include it in your tweets to join in the chat. To get more great cookies recipes, check out our Cookie Jar Pinterest board.

Thursday, November 26, 2015

Celebrate It! Blog Party!

Happy Thanksgiving!
I hope you had a wonderful day surrounded by the special people in your life!
Thanks so much for stopping by during such a busy time!

Link up what you have been creating, baking, eating, sewing, drawing,
 story telling, photographing, and celebrating!

Here are last weeks most clicked links:

Knitting Studio

Bakers Twine Christmas Cards

Deer Ornament 

I am loving all your link ups!

     So thank you!   You inspire me!

By linking up, you are giving The Freshman Cook

permission to feature your post on social media
 or on our blog using a photo, title and link to your site.  
Proper credit and links will be given to you! 
 You may be sent an email reminder about this party.

Look for your link ups on the  Pinterest  page for Celebrate It! 
  and on Twitter and Facebook!

Wednesday, November 25, 2015

Pumpkin Tiramisu

If you are looking for a wonderful and tasty fall or Thanksgiving dessert, I have one for you! Actually, this Pumpkin Tiramisu is delectable anytime! They are made in individual dishes for ease of serving, and they can be made ahead of time, for the most part, for all around dessert easiness! You will love these!

Pumpkin Tiramisu
printable recipe
(makes 4 individual 8 ounce desserts)
 3/4 cup Espresso, cooled
3 large Eggs
1/8 cup Sugar
8 ounces Mascarpone Cheese
1/2 cup Pumpkin
1 tablespoon Vanilla   
Lady Fingers
Heavy Whipping Cream

 You can use an instant espresso, like I did, and then set it aside to cool.
In a mixing bowl blend the eggs, sugar, mascarpone cheese, pumpkin, and vanilla together until smooth.
1). I used very soft, bakery style lady fingers. They are available in the refrigerated area of a bakery. You can also use the harder shell variety, just saw with a serrated knife to cut. Place the lady fingers around the edge of your dish.

2). Cut a few lady fingers in half. Dip them in the espresso quickly. They will fall apart if they are saturated.

3). Place the dipped lady fingers in the bottom of your dish.

4). Top the cookies with pumpkin mix. Repeat #2 and #3 creating layers. This size dish took 3 layers.

Refrigerate until set.

Melt chocolate over low heat using a double boiler. As the chocolate is melting, add a teaspoon at a time of heavy whipping cream to the chocolate, stirring it together. Allow the chocolate and whipping cream to heat together into a sauce you can drizzle, but not too thin. 
Drizzle chocolate over dessert and enjoy!
Thanks for joining me today! 
Have a Wonderful and Happy Thanksgiving!


Thursday, November 19, 2015

Celebrate It! Blog Party!

Thanks so much for stopping by! I am so glad you are here! Every week I look seeing what you have been creating! I have been looking forward to all the Thanksgiving links and I am so excited that we had some Christmas links last week!

Link up as much as you would like, and please try to visit some other links. There are so many great link ups!

Here are last weeks most visited links:

Chili Cranberry Fusion Meatballs
Simply Stacie

Pumpkin Spice Frosting
Peppermint Cake Cookies
Moneywise Moms

I am loving all your link ups!
     So thank you!  
You inspire me!
By linking up, you are giving The Freshman Cook
permission to feature your post on social media
 or on our blog using a photo, title and link to your site.  
Proper credit and links will be given to you! 
 You may be sent an email reminder about this party.

Look for your link ups on the 
 Pinterest  page for Celebrate It! 
 and on Twitter and Facebook!

Let's get to the party! 

Pumpkin Apple Harvest Parfait

This Pumpkin Apple Harvest Parfait takes the best flavors of fall and puts them together in a way that celebrates each taste on it's own, yet brings the house down with the flavor combination! They really are the perfect pairing! The spicy flavor of the pumpkin roll and the tart, but sweet flavor of the sauteed apples makes this parfait the perfect ending to your fall meals!

As we are getting closer and closer to Thanksgiving and the holidays, our thoughts turn to family dinners, neighborhood parties, and spending special time with special people. These parfaits are an easy, make ahead desserts your family and guests will love.

I used small 12 ounce jars to serve these parfaits. I bought the Pumpkin Spice Biscuits from the refrigerated section of the grocery where they sell biscuits. If you can't find the pumpkin biscuits, you could substitute cinnamon rolls, or even caramel rolls.They will be just as yummy!

pumpkin, apple, rolls, whipped cream, pumpkin spice
Pumpkin Apple Harvest Parfait
 (printable recipe)
(makes 4)
1 package of Pumpkin Spice Biscuits
Icing Tub from package of biscuits 
3 Granny Smith Apples
1-2 teaspoons Lemon Juice
2 tablespoon Butter
4 tablespoons of  Dark Brown Sugar
1 1/2 cups Heavy Whipping Cream
1/2 cup Sugar
2-3 teaspoons Milk
1 tablespoon Pumpkin Pie Spice
1-2 teaspoons Sugar

Bake Pumpkin Spice Biscuits according to package directions. Let icing thaw.
apple corer, apple slicer, lemon juice and apples, draining apples
Peel and core the apples. Chop the apples into small bite size chunks. Place the chopped apples into a bowl of cold water, and add the lemon juice. Let sit for 10 minutes. Drain apples completely.
apples, sautee, carmelize, carmelizing apples,
Melt butter in pan and add apples. Heat on medium for 5-7 minutes. As apples begin to soften, add brown sugar and saute for 5 minutes more, or until they are as soft as you would like. I like to saute mine until they are soft, but still have a little crunch. Sugar should be completely melted and the apples well caramelized. Let apples cool.
heavy whipping cream,
Make whipped cream by adding the whipping cream, and the sugar, and mix on high until whipped.
pumpkin icing, water, drizzle
Mix together the pumpkin spice frosting and the milk, 1 teaspoon at a time until you have a  consistency that will drizzle over the whipping cream.
pumpkin, biscuits,
Chop the biscuits into small bite size pieces.
pumpkin, apple, parfait, whipping cream, pumpkin frosting, drizzle,
Start building your parfait with the pumpkin spice biscuit pieces on the bottom. Top the biscuit pieces with sauteed apples, then some whipped cream and then another layer of all three again. Drizzle the pumpkin frosting over the whipped cream. Sprinkle some additional pumpkin spice mix over the whipped cream and drizzle.
pumpkin, apple, parfait, pumpkin rolls, biscuits, whipping cream, pumpkin drizzle, pumpkin pie spice
 Enjoy! and Thanks for joining me today!

You might enjoy some of these holiday favorites!

Sunday, November 15, 2015

Chicken Enchiladas/#SundaySupper

Today, I am joining the #SundaySupper family in celebrating budget friendly meals. There are so many wonderful meals that can be made on a budget, and it is not difficult to do, but it does require planning. In the area where I live, I have many choices as to where I can shop, but it is essential to read ads, know where produce is a good deal, and where meat is a good quality with a price I can live with. It is also important to meal plan so that nothing gets wasted.
These chicken enchiladas were very inexpensive to make, costing only $4.65 for three. What's also  important to note is that they are very tasty, full of flavor and quick to make. You will feel like you are splurging!

Chicken Enchiladas
(makes 3 meals)
9 ounces raw Chicken Breast
Chipotle Seasoning
2 Slices White Onion
1/4 of a Red Pepper
1 slice of Tomato, chopped

Ranchero Queso Fresco
Taco Style Tortillas
Mexican Blend Mixed Cheese
Sour Cream
Refried Beans

 Sprinkle the chicken breasts with Chipotle Seasoning, and fry in pan on medium heat.
As the chicken cooks, add the red pepper and onion to the pan. Once the chicken is done cooking, remove it and set it aside to cool.
Once the red pepper and onion have cooked some, add the tomatoes, but only for a minute, to heat.
 Once the chicken has cooled a little, start shredding it. I have found that the easiest way to do this is when it is still rather hot.
Start building the enchiladas by placing both the Ranchero Queso Fresco and the Mexican Blend Mixed Cheese in the middle of the tortilla.
 Add the chicken and veggies, then add a dollop of sour cream.
 Wrap the tortillas and top them with green enchilada sauce, more of both cheeses, and salsa. Bake at 350 degrees for 10-15 minutes. Heat refried beans in a pan on the stove.
 Plate the enchilada, add some refried beans, and enjoy!

Here is a breakdown on the cost of three chicken enchilada meals:

9 ounces raw chicken breast        1.00
Chipotle Seasoning                        .10
2 slices Onion                                 .05                     
1/4 Red Pepper                               .10  
1 Slice Tomato                                .10
Ranchero  Queso Fresco                 .60
Sour Cream                                     .10
Salsa                                                .50
Mexican Blend Shredded Cheese   .40
Tortillas                                          1.20 
Refried Beans                                  .50

Total                                              $4.65

Scroll down to find all the wonderful and tasty budget friendly meals created by #SundaySupper members:

Save-Your-Pennies Soups: 
 Bean and Bacon Soup by Hezzi-D’s Books 
Mexican Turkey Bean Soup by What Smells So Good?
Pasta e Fagioli by The Food Hunter’s Guide to Cuisine
 Turkey and Dumpling Soup by Palatable Pastime
Vegan Broccoli Cheese Soup by Pancake Warriors

 Budget-Savvy Bread and Salads:
 Mom’s Buttermilk Biscuits by Grumpy's Honeybunch
Turkey Salad by Food Done Light

 Money-Saving Mains:
 Black Bean and Bell Pepper Quesadillas by My San Francisco Kitchen
Cajun Blackened Chicken Thighs by Feeding Big
 Chicken Enchilada Casserole by Cosmopolitan Cornbread

 Chicken Piccata by Monica's Table
 Chicken Tetrazzini by Renee’s Kitchen Adventures
Chimichurri Chicken Thighs by Life Tastes Good
 Dutch Baby Pancakes by Brunch with Joy
 Easy Cheesy Egg Breakfast Bake with Potatoes and Sausage  by From Gate to Plate [or breakfast] Easy Crockpot Spaghetti Sauce by Fantastical Sharing of Recipes
 Egyptian Rice and Lentils by Wholistic Woman
 French Onion Soup Twice Baked Potato by Sew You Think You Can Cook
 Gnocchi with Fennel and Pork by Caroline's Cooking
 Italian Baked Chicken by A Day in the Life on the Farm
 Lasagna Stuffed Acorn Squash by Cupcakes & Kale Chips
 One-Pot Creamy Chicken and Noodles by A Kitchen Hoor's Adventures
 Orzo with Leftover Turkey and Sweet Potatoes by Cooking Chat
 Sauteed Vegetables by Party Food and Entertaining
Turkey Sausage and Pasta by Cindy’s Recipes and Writings
Twice Baked Sweet Potato Bar by Momma's Meals
 Yakisoba (Japanese Stir Fried Noodles) by Curious Cuisinere

 Don't-break-the-bank Desserts:
 Apple Pecan Bread Pudding by That Skinny Chick Can Bake
Marshmallow Popcorn Balls by Pies and Plots
 Slow Cooker Apple Gingerbread Crumble by The Crumby Cupcake

 And more saving suggestions from the Sunday Supper Movement: Budget-Friendly Meal Ideas for #SundaySupper

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.  
Would you like to join the Sunday Supper Movement?
                             It's easy. You can sign up  by clicking here:                                                         
                             Sunday Supper Movement.


Friday, November 13, 2015

Mini Meatball Appetizers w/ Bertolli Reserva Marinara

With the holiday season approaching, I want to share these fun and festive Mini Meatball Appetizers! If you are like me, I love to give holiday parties, and celebrate the season, and unique and yummy appetizers are my favorite things to serve. I made these appetizers using Bertolli Reserva Marinara with Parmigiano Reggiano and YUM! This year marks Bertolli's 150th Anniversary! Help us celebrate 150 years of Bertolli's authentic, delicious flavors and the launch of Bertolli® Riserva sauces! If you would like to celebrate with $1.50 off coupon, click on the above link and then click on products!

Did I mention that I like "easy to make" appetizers? You have found the perfect one!

 Mini Meatball Appetizers
(makes 20-25 meatballs)
1 pound Ground Chuck
1 Egg
dash Pepper
1/4 c Diced Onion
1/4 teaspoon Garlic Powder
1/4 c Bread Crumbs
1 teaspoon Oil
1 jar Bertolli Reserva Marinara with Parmesano Reggiano
12 Filo Shells
Mozzarella (shredded)

Place your ground chuck, egg, pepper, diced onion, garlic powder, and bread crumbs in a bowl. Mix together.
I use a 1 tablespoon scoop to gather the meat, then I roll it in my hand to compact it and make it pretty.

Place 1 teaspoon of oil in pan on medium. Place meatballs in pan.
I put in about ten meatballs at a time. They brown quickly, and you need to keep turning them as they brown. Ten at a time seems to be a manageable amount. While you are browning and turning, heat up the Bertolli Reserva Marinara in a medium pot.
 As your meatballs become brown, place them into the pot of marinara. They will continue to cook in the sauce. They should be cooked in about 20 minutes.
 Before you start to fill the fillo cups, I suggest heating them for crispness. It is not an absolute necessity, but I think the additional crispiness of the shell brings a wonderful tasty element to these mini meatball appetizers. Heat them at 350 degrees for 3 minutes. Start filling the shells by spooning a small amount of  Bertolli Reserva Marinara on the bottom. Sprinkle some of the mozzarella on top of the marinara.
Top the marinara with a meatball, spoon some additional marinara over the top, and sprinkle more mozzarella on top.
You are ready to serve these wonderful, tasty Mini Meatball Appetizers to your family, friends, and guests. 

Here are a few things you may want to know about this recipe:
The sauce gives an amazing flavor to the meatballs, and when you scoop the meatballs out of the pan to put in the shell, the marinara will drip down into the shell a bit, totally enhancing the taste.

The reason these meatballs work great for a party or for catering is that the meatballs can be made ahead, and heated right before the party. With your meatballs in the pot, and the shells toasting in 3 minutes, you can easily whip some of these out during the middle of your party, if needed.
 Thanks for joining me today!
Visit Bertolli on facebook to see what's cookin'!