Tuesdays are Random, Falcor is scary

This totally isn't a real post but I'm posting anyway.  You have been warned.  Last night, my homemade veggie pot pie was a success.  You can find the recipe here Veggie Pot Pie No near death experiences, no fires. It was pretty much a win.

  Monday equaled  Leaky roof. Leaky drain. Flat tire. Unemployment form chaos. Broken drain stopper thingie.  I told a friend that my attempting to fix a drain stopper thingie is like Barney trying to sell Spiced Rum to kids. It makes no sense and no one wants to see it happen.  I don't know if it was due to all of Monday's mishaps but I dreamed of Falcor last night.  Makes absolutely no sense considering he gave me nightmares as a kid, I was a little disturbed either way.

Anyway, Happy Tuesday to all and to all a Good Night.

Reindeer Cookies

Here are 2 ways to make reindeer cookies for your family this Holiday season.

Using Nutter Butter bookies, cookie icing, M&M's, mini chocolate chips and pretzels, decorate the cookie as you like or as shown here. Sometimes I dip the cookies in chocolate before decorating. 

Here is a recipe my girlfriend makes every Holiday that I love.

• You will need the following:
• 1  cup  butter, softened
• 1-1/2  cups  sugar
• 1/3  cup  unsweetened cocoa powder
• 2  teaspoons  cream of tartar
• 1  teaspoon  baking soda
• 1/2  teaspoon  salt
• 3    eggs
• 1  teaspoon  vanilla
• 3-1/4  cups  all-purpose flour
• 72  small  pretzel twists (small pretzel hearts or pieces work as well)
• 72    candy-coated milk chocolate pieces(regular or mini)
• 36  small  red gum drops

Directions

In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, cocoa powder, cream of tartar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

Divide dough into 6 equal portions. Wrap portions in waxed paper or plastic wrap. Chill for 3 hours or until dough is easy to handle.

On a lightly floured surface, roll each dough portion into a circle 6 inches in diameter. Using a knife, cut each circle into 6 wedges. Place wedges 2 inches apart on an ungreased cookie sheet.

For antlers, on each triangle lightly press a pretzel into the upper corners. Press in chocolate pieces for eyes. For a nose, press a red gumdrop into the dough triangle about 1/2 inch from the point.

Bake in a 375 degree F oven for 7 to 9 minutes or until edges are firm. Do not overbake. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool. Makes 36 cookies.

You can also use store bought cookie dough if you'd like to save time.  Just decorate the pre-made dough the same. 

Shockingly Fabulous Veggie Pot Pie

Holiday Menu time!  This year has been my first attempt in an all Veggie Holiday Menu.  I couldn't have been more pleased with this Macgyver'ed dish.  Whether you are a Carnivore or not, I doubt you'd miss meat with this little treat.  I'm not a big tofu girl so I always substitute anything that calls for tofu with other veggies.  I also discovered, after crafting this baby, I need to invest in a pastry cutter but that's neither here nor there :P  Happy Monday~

Veggie Pot Pie

INGREDIENTS:

• 4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 2 sticks COLD unsalted butter, cut into pieces
• 1 cup whole milk plus 2 tablespoons for brushing
• FILLING:
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 heads garllic
• 4 large onions, chopped
• 2 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 1/2 pounds mixed mushrooms(I use white buttons)
• 1 cup green peas
• 1 cup broccoli
• 2 cups yellow squash
• 2 cups artichoke hearts
• 2 tablespoons soy sauce
• 1 tablespoons dried sage
• 2 teaspoons dried thyme
• 2 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 3 tablespoons all-purpose flour
• 3 cups vegetable or mushroom stock

Directions

Roast garlic:Preheat the oven to 400F.

Cut off the top 1/4 inch of the garlic heads, then drizzle with a little oil and sprinkle with a pinch of salt. Wrap the heads tightly in aluminum foil, then place in the oven for 45 minutes. Squeeze cloves from their skins and reserve cloves.

MAKE BISCUIT DOUGH:
Whisk together flour, baking powder, and 1 teaspoon kosher salt. Cut the butter into the flour mixture with a food processor, pastry cutter, or your hands. Add the milk and gently kneed until dough just comes together. Wrap dough in plastic wrap and refrigerate until ready to use.

MAKE FILLING:
Heat 3 tablespoons oil in a 12-inch heavy skillet over medium high heat until it shimmers. Add onions, 2 1/2 teaspoons kosher salt and 1 teaspoon pepper, and saut? until golden, about 15 minutes. Slice mushrooms and add to onions along with artichokes, soy sauce, sage, thyme, and roasted garlic cloves, then cook, stirring occasionally, until all the liquid put off by mushrooms has evaporated, about 15 minutes. Add remaining vegetables.

Whisk 3 tablespoons flour into vegetable stock, then whisk into skillet with mushroom mixture. Bring liquid to a boil and boil until slightly thickened, about 10 minutes. Transfer filling to 3-quart baking dish.

BAKE POT PIE:
Line work surface with plastic wrap, then place dough on top and cover with another layer of plastic wrap. Roll dough into a rectangle 1 inch larger on all sides than baking dish. (Dough will be about 1 inch thick.) Using plastic wrap as a guide, transfer dough to top of filling. Cut 6 steam vents in dough, then brush with additional 2 tablespoons milk. Bake until dough is golden brown and filling is boiling, about 30 minutes. Let pot pie cool 10 minutes before serving.

You can also substitute different veggies to your liking.

Poor White Trash

Another Holiday hit is White Trash. Almost everyone loves it and its always a hit and a snap to make.

Prep Time: 25 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 1 hour, 45 minutes

Ingredients:

9 cups assorted unsweetened cereals (or sweetened if preferred. I use unsweetened)
3 cups salted nuts
2 cups pretzel sticks
2 - 12 ounce packages (4 cups) white chocolate chips
1 cup m&m's

Preparation:

Cover large surface with waxed or parchment paper. In a large mixing bowl, mix together cereals, nuts and pretzels. In a microwavable bowl, melt white chocolate chips in microwave on 70 percent power for 1 minute. Stir. If necessary, continue to microwave in 10 to 15 second increments until melted. Stir melted chocolate into cereal mixture until well coated. Quickly spread out over covered surface. Once cooled, break-up and store in resealable containers or bags.
*Cereals such as Cheerios, any and/or all Chex flavors.
*You can also Macgyver it to your own liking. Any cereal works great, add pecans or peanuts, chocolate chips or candy, you really can't go wrong

Good ole Pumpkin Cheesecake

I decided to share this recipe as it has been a family favorite over the years.  It is rumored to be compared to The Cheesecake Factory version but a little elf might have just been spreading rumors. I'll let you decide.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 5 tablespoons butter, melted
• 1 tablespoon sugar

Filling

• 1 cup sugar
• 3 (8 ounce) packages cream cheese
• 1 teaspoon vanilla
• 1 cup canned pumpkin
• 3 eggs
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice

Topping

• whipped cream

Directions

1. Preheat the oven to 350 degrees F.
2. Combine the graham cracker crumbs with 1 Tablespoon of sugar and then drizzle the melted butter over the top.
3. Mix this together well enough to cover all of the crumbs with the butter. Do not let it turn into a paste.
4. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan. It’s ok if it doesn’t go all the way up the sides.  You want part of the cheesecake to extend above the crust.
5. Bake for 5 minutes, then chill it in a refrigerator for up to 24 hours.
6. Combine the cream cheese, 1 C sugar, and vanilla in a large mixing bowl.
7. Mix until smooth using an electric mixer (remove the lumps but don’t over-mix).
8. Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
9. Pour the mixture into the graham cracker crust.
10. Bake for 60-70 minutes.
11. The cake will rise and turn a nice golden brown on top.
12. Remove from the oven and allow to cool at room tempurature.
13. When the cheesecake has come to room temperature, put it into the refrigerator. Its best to let it refrigerate for 24 hours to bring out the flavor.
14. When the cheesecake has chilled or you’ve lost all will-power, release the spring and remove the sides of the pan.
15. Cut the cake into 8 equal pieces and garnish with generous amounts of whipped cream (you could even lightly dust with some of the spices)

You can also split this recipe into 2 if you want to use Ready Crusts rather than make your own. If you do have a spring pan, I recommend using one so that the Cheesecake will be tall and spring over the crust like the Cheesecake Factory's cake.

Enjoy!

Pumpkin Bar Cookies, A Fall Favorite

Melissa's Pumpkin Bar Cookies Recipe

Serves 12

Ingredients:
2 large eggs
1/2 cup vegetable oil
1 cup granulated sugar
1 cup cooked pureed pumpkin
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup walnuts (optional)
***Frosting***
1/4 cup butter
2 ounces cream cheese
1/2 teaspoon vanilla
1/4 teaspoon allspice
2 cups powdered sugar
2 tablespoons milk, as needed

Preheat the oven to 350 degrees.

In the bowl of your stand-type mixer and with the paddle attachment, mix the eggs, oil, sugar, and pumpkin together until smooth.

In another bowl, whisk the flour, baking powder, salt, and cinnamon together.

Add the dry ingredients to the wet ingredients and continue beating until combined.

Line a 13 x 9-inch pan with parchment paper or grease and flour. Pour the batter into the pan and smooth it until it is level. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack in the pan. If you are using parchment paper, grab the edges of the paper and lift the cake onto a cutting board.

For the frosting: Beat the butter and cream cheese in a small bowl until it is fluffy. Add the vanilla. Gradually add the powdered sugar. Beat in enough milk to reach the desired spreading consistency.

Frost the cake. Cut it into bars to serve.