12 Days of Christmas Gifts from the Kitchen: Day 12

I started this series with my go to Christmas gift from the kitchen, Chocolate Covered Ritz Cracker Cookies.  I want to end the series with the gift my mother made and gave to friends, relatives and neighbors for close to 30 years.  Instead of something sweet, she gave people a small cheese ball and a sleeve of Ritz crackers.  Why Ritz crackers?  When made in a log shape, a slice of the cheese ball fits perfectly on a Ritz cracker.

© Margaret's Morsels

12 Days of Christmas Gifts from the Kitchen: Day 8

Gifts from the kitchen aren't limited to cookies and candy.  This Cranberry Delight Spread makes a tasty gift.  An easy way to present it is in a small Mason jar or a seasonal bowl.  A nice added touch is to put some vanilla wafers or gingersnaps in a Christmas cellophane bag, tie the bag closed with colored raffia and attach a Christmas spreader for an all inclusive gift.

© Margaret's Morsels

Thanksgiving Recipe Roundup

It's hard to believe Thanksgiving is only eight days away!  If you're planning your menu or looking for something new to serve, here's some Thanksgiving recipes I've shared in the past.  I'm putting the finishing touches on two recipes -- one vegetable, one dessert -- I plan to post before Thanksgiving.  

Cranberry Delight Spread

 

Cornbread Dressing

Cranberry Orange Relish

 Sweet Potato Souffle

Potato Salad

Carrot Souffle

Southern Cranberry Salad

Quick and Easy Candied Sweet Potatoes

One Hour Buttermilk Rolls

Fruit Tea

Pecan Streusel Pumpkin Pie

No Bake Turkey Cookies

© Margaret's Morsels

Afternoon Appetizer

My mother always served the Thanksgiving meal in the early afternoon. Some years, I serve the meal in the afternoon -- depending on who's coming and whether or not they're going to their in-laws later that day -- but I prefer serving it in the evening.  I like having more time to cook the food plus the ambiance that comes from having candles lit while we eat.

The years I serve an evening meal, I offer an array of appetizers for guests to nibble on during the afternoon while the turkey, dressing and all the trimmings are cooking.  Cranberry Delight Spread is one of my favorite seasonal appetizers.  Like the previous cranberry recipes I've shared, it's also a combination of cranberries and oranges, but this time in the form of dried cranberries and a fresh orange.

Cream cheese is combined with concentrated orange juice, cinnamon, sugar, chopped pecans, dried cranberries and orange zest.  Zest, the outermost layer of the rind, contains aromatic oils which are very flavorful.

The easiest way to remove the zest is with a microplane zester.

The microplane zester is the one on the right.

Don't scrape the orange too deeply; you don't want to remove the white part -- known as the pith -- because it's bitter.  The zest adds a lot of flavor so if you're using a large orange, start by adding part of the zest; you might not need all of it.  Taste the mixture to see if you need to add more zest. This is especially important if you're doubling or tripling the recipe.   

Dried cranberries can be tricky to cut because they're sticky.  A quick and easy way to cut them is with a pair of kitchen shears.  If the cranberries stick to the shears, spray the shears with a little bit of nonstick cooking spray.  The cranberries will slide right off.

I mix up the spread a couple of days ahead of time so the flavors have time to blend.  When I'm ready to serve it, I put the spread in a bowl on a platter surrounded by vanilla wafers and gingersnaps.  The friend that gave me the recipe serves it with Triscuits to balance sweet and salty.

After our Thanksgiving meal is over and the leftovers are put up, we play -- what one of my nephews calls a family tradition -- several friendly, but competitive rounds of Taboo.  As the evening progresses, the leftover afternoon appetizers are brought out for people to munch on while trying to figure out how to describe cranberry without using the words red, bog, juice, Thanksgiving or Ocean Spray!

Cranberry Delight Spread

1 (8 oz.) pkg. cream cheese, softened

2 Tbsp. concentrated orange juice (undiluted), thawed

1/8 tsp. cinnamon

1 Tbsp. sugar

zest of 1 orange

1/4 cup finely chopped pecans

1/4 cup finely chopped dried cranberries

In an electric mixer bowl, combine the cream cheese, orange juice, cinnamon and sugar.  Beat on medium speed until smooth.  Fold in the orange zest, pecans and cranberries.  Refrigerate.

© Margaret's Morsels

Fair Food

Where can you eat nachos, caramel apples, cotton candy, grilled corn-on-the-cob, funnel cakes, corn dogs and something deep fried on a stick and wash it all down with freshly squeezed lemonade?  The fair!  For many people, this yearly event is more about the food being sold than which items won ribbons in various competitions.  If there's not a fair being held nearby, you can fix corn dogs at home, but without the stick.

Corn Dog Casserole is a tasty alternative to traditional corn dogs.  Hot dogs are combined with a batter made from eggs, milk, pepper and corn muffin mix.  Instead of being fried, these corn dogs are baked in the oven.

For the 15 years I've been making this casserole, I've always baked it in a 3-quart baking dish.  Not too long ago, my 14 year old son asked me why I didn't use a muffin pan instead.  I'd never thought about using one before so I decided to perform the experiment.  Not only does a muffin pan work great, it makes the perfect size after school snack.

The casserole is easy to assemble, but requires some prep work on the front end.

Halve each hot dog lengthwise.

Halve each hot dog again for a total of four pieces.

Cut the pieces into thirds (you'll have a total of 12 pieces per hot dog).

Saute the hot dogs with some margarine in a skillet.  This lightly browns the hot dogs but, more importantly, intensifies the flavor.  Food doesn't brown good when it's overcrowded so I saute the hot dogs in two batches, adding additional margarine if necessary.

  Sauteing half the hot dogs

Combine the hot dogs with the batter ingredients.

Bake in a greased 3-quart baking dish

or 24 greased muffin cups.

The baking time is 15 to 30 minutes, depending on which pan you use. Unlike the casserole which is ready to serve when it comes out of the oven, the muffin pan needs to cool 10 minutes before the contents are removed. If you try to remove them earlier, they'll crumble.  After 10 minutes, run a knife around the edge of each muffin and lift each one out of the pan.

Add some catsup and mustard and you've got a fair favorite that can be made at home year round.

Corn Dog Casserole

8 Servings

2 Tbsp. butter or margarine (plus more if needed)

2 (16 oz.) pkg. hot dogs

2 eggs

1 1/2 cups milk

1/4 tsp. pepper

2 (8 1/2 oz.) pkg. corn muffin mix

Quarter each hot dog lengthwise; cut into thirds (there will be 12 pieces per hot dog).  Working in batches, saute the hot dogs in butter or margarine for 5 minutes.  In a large bowl, combine the eggs, milk and pepper; stir in the hot dogs.  Add the corn muffin mixes and stir to combine the ingredients. Spread the mixture in a greased 3-quart baking dish.  Bake at 400° for 30 minutes or until golden brown.

To bake in muffin cups, divide batter among 24 greased muffin cups.  Bake at 400° for 15 minutes.  Remove from oven and let cool 10 minutes.  Run a knife around the edge of each muffin before removing from the pan.

© Margaret's Morsels

The Top Ten Countdown: Number 5

The fifth most popular recipe on Margaret's Morsels is Sausage Balls. These are usually served as an appetizer, but they're also good as an entree.

© Margaret's Morsels

National Pigs in a Blanket Day

Today is National Pigs in a Blanket Day.  Here's my version of this well known party favorite that I posted in 2010.  Bon Appetit!  

© Margaret's Morsels

Baked not Fried: Appetizer Edition

If eating healthier or losing weight is your resolution for 2012, you're not alone.  According to a recent survey, 57% of respondents had the same resolution.  An easy way to enjoy some of your favorite foods without breaking your resolution is to change the cooking method from fried to baked.  Last year, I showed how this could be done with salmon patties. Another recipe that easily adapts from frying to baking is Mozzarella cheese sticks.

Although the cheese sticks only take 15 minutes to bake, you can't make them on a whim.  The cheese sticks need to be assembled and refrigerated at least four hours ahead of time to allow the coating to adhere properly.

Just like the fried version, these baked cheese sticks are coated with flour, eggs and dried bread crumbs.  Dried bread crumbs aren't the same as fresh and, as such, can't be used interchangeably.

Dried bread crumbs have the added step of being dried and toasted in the oven before being processed into crumbs.  Although they can be made at home, it's easier to buy them at the grocery store.  Dried bread crumbs are available in plain or seasoned varieties.  This recipe uses dried Italian bread crumbs.

Put the coating ingredients in shallow bowls or resealable plastic bags in an assembly line. 

Whichever method you use, keep the coating from sticking to your hands by using one hand for dry ingredients and the other hand for wet ingredients.  If you notice any clumps in the bags or bowls, they can be removed and discarded.

Coat all the cheese sticks -- including the ends -- with flour and set aside.

Working with one cheese stick at a time, coat the cheese stick with the egg mixture letting the excess drain off.

Put the cheese stick back in the flour and coat it a second time including the ends.

I like to use tongs rather than my fingers.

The cheese stick goes back in the egg mixture for a second coating -- let the excess drain off -- before being thoroughly coated with bread crumbs. Just like you did with the flour, make sure to coat the ends of the cheese stick with bread crumbs.  Coating the ends keeps the cheese from oozing out when it melts. 

Put the coated cheese sticks on a piece of wax paper in a container with a lid.  When all the cheese sticks are coated, put on the lid and refrigerate for at least four hours.

Ready to be refrigerated.

When you're ready to bake the cheese sticks, transfer them to an ungreased baking sheet and let them sit at room temperature while the oven preheats.

Ready to be baked.

While the cheese sticks bake, heat some marinara or spaghetti sauce to serve on the side for dipping.

The recipe makes 12 cheese sticks, but can easily be halved.  If you have any leftovers, they can be reheated in the microwave.  My son thinks these cheese sticks are better than the fried version sold at a popular chain restaurant.  That's quite an endorsement from a 14 year old.

Baked Mozzarella Cheese Sticks

4 Servings

2 eggs

1 Tbsp. water
5 Tbsp. all-purpose flour

1 cup dried Italian bread crumbs

12 sticks string cheese

1 cup marinara or spaghetti sauce, heated

Combine eggs and water in a small bowl.  Put flour in a small bowl or resealable plastic bag; put bread crumbs in another bowl or bag.  Coat all the cheese sticks -- including the ends -- with flour and set aside.

Working with one cheese stick at a time, coat the cheese stick with the egg mixture, letting the excess drain off.  Coat the cheese stick -- including the ends -- with flour.  Coat the cheese stick a second time with the egg mixture and then thoroughly coat with bread crumbs, including the ends.

Put the assembled cheese sticks on a piece of wax paper in a storage container with a lid.  When all the cheese sticks are coated, put on the lid and refrigerate for at least four hours.  

When ready to bake, put the cheese sticks on an ungreased baking sheet and let sit at room temperature while the oven preheats.  Bake uncovered at 400° for 15 minutes or until heated through.  Use the marinara or spaghetti sauce for dipping.

Note:  The cheese sticks can be refrigerated overnight and baked the next day.  I think they're best baked four to six hours after the coating is applied.

© Margaret's Morsels

Roll it Up

When you hear the word tortilla, does it conjure up images of enchiladas and burritos?  Or, do you think about tortilla filled wraps that are becoming more commonplace on restaurant menus?  When you hear the word tortilla, does appetizer come to mind?


When it comes to appetizers, tables are usually laden with the norm:  hot wings, pigs in a blanket, potato chips of one variety or another, cheese, crackers, fruit, nuts and the obligatory veggies and dip.  Why not add something new to the table with a platter of tortilla roll-ups?  Tortilla roll-ups, also called pinwheels, are versatile and add variety to the table.


Tortilla roll-ups are made with tortillas and either a filling or layered ingredients.  These roll-ups can be made with whatever ingredients you have on hand.  Since they're made ahead of time, there's no last minute assembly required.


When it comes to roll-ups, just about anything goes, but there are two exceptions.  One, don't use anything that will make the tortillas soggy since they won't be eaten right away.  Two, the roll-ups aren't cooked so the foods you use need to be cooked or safe to eat in their raw form.  Other than that, if it's edible and pliable enough to be rolled, you can use it on a tortilla.  You can use a combination of meats, cheeses and vegetables for savory roll-ups and fruit, canned pie fillings, peanut butter, chocolate chips and even canned frosting for dessert roll-ups.


Tortillas are available in corn or flour varieties in the refrigerator section or, like the ones I use, in the Mexican food aisle at the grocery store.

Tortillas are available in white or wheat -- buy both so you can offer a variety -- and sold in various sizes.  I don't want the roll-ups to be too big so I buy the small fajita size tortillas.


Lay the tortilla flat on a work surface.  Spread the filling or layer the ingredients to within 1/2-inch of the edge.  You don't want to put the ingredients all the way to the edge or they'll fall out when the tortilla is rolled up.

Roll the tortillas up tightly, wrap in plastic wrap and refrigerate for several hours or overnight.  You can serve the tortillas as soon as you make them, but they're easier to slice when they're cold and not as likely to unroll.

When you're ready to plate the tortillas, remove them from the plastic wrap and slice off both ends of the tortillas; the ends don't have any of the filling or layered ingredients.  Cut the remaining tortilla into the desired number of pieces.  I usually cut four to six slices from each tortilla, depending on the number of people I'm serving and what else is on the menu.

The recipe I'm sharing today is for chicken roll-ups.  If that's not to your liking, try spreading horseradish on the tortilla and adding some thinly sliced roast beef.

Roast beef roll-ups.

I've made club sandwich roll-ups by layering lettuce, ham, turkey, bacon and cheese on the tortillas.  If you want a vegetarian option, mix cream cheese with your favorite diced vegetables.

Use ingredients you have on hand and creativity to come up with roll-ups that are pleasing to both your taste buds and wallet.

Chicken Roll-Ups

1 (8 oz.) pkg. cream cheese, softened

1 (1 oz.) pkg. dry Ranch dressing mix

1 (10 oz.) can chicken, drained and chopped

1/2 cup shredded Cheddar cheese

1 pkg. flour tortillas

Combine cream cheese, Ranch dressing mix, chicken and cheese in a large mixing bowl.  Use a spoon to mix the ingredients well.  Spread mixture on tortillas to within 1/2-inch of edge.  Roll up tightly, wrap in plastic wrap and refrigerate several hours or overnight.  When ready to serve, remove plastic wrap and cut off both ends of the tortilla.  Slice remaining tortilla into desired number of pieces.

© Margaret's Morsels

Appetizer, Entree or Both?

There's something about sausage balls and winter that go together. Maybe it's the spiciness of the sausage along with a hot food that warms the body. Whatever it is, sausage balls sure are good on a cold day.


The recipe for sausage balls is, as it is said, a "no brainer."  You only need three ingredients:  sausage, cheese and a baking mix such as Bisquick.  I use regular sausage, sharp Cheddar cheese and Heart Smart Bisquick. You could use hot or sage sausage, mild Cheddar cheese and regular Bisquick.  To make a sausage ball that's out of the ordinary, use ground Italian sausage and Mozzarella cheese.


Although sausage balls aren't difficult to make, it does take time to mix all the ingredients together.  Don't even try to mix everything with a spoon or mixer.  The only way to mix the ingredients is with your hands.  It requires some effort, but there are a couple of ways to make the job easier.

First, let the ingredients warm up at room temperature 15 to 20 minutes before you combine them.  Second, mix the Bisquick and cheese together before you add the sausage.

The Bisquick and cheese mixed together.

This is what you'll end up with after all the mixing.

Once everything is thoroughly combined, shape the mixture into 1-inch balls.  A 1 tablespoon cookie scoop is the perfect size for sausage balls and is faster than shaping the balls by hand.

This is what I use to shape the sausage balls.

Put the sausage balls on a rimmed baking sheet such as a cookie sheet. You don't need to spray the baking sheet with nonstick cooking spray. There's enough grease in the sausage to keep the sausage balls from sticking.  If one should stick, run a fork under it and it should release easily from the baking sheet.  Once the sausage balls are cooked, place them on a wire rack to cool.

Sausage balls can be frozen either cooked or uncooked.  Place the cooked and completely cooled or the uncooked sausage balls in a single layer on a baking sheet.  Put the baking sheet in the freezer until the balls are completely frozen.  This will prevent the sausage balls from sticking together.  Once the sausage balls are frozen, store them in the freezer in a resealable plastic freezer bag.

When you're ready to heat frozen sausage balls that have already been cooked, you can heat them one of two ways.  Remove the desired amount from the freezer, put them on a baking sheet and reheat them at 350° for 10 to 15 minutes or until heated through.  If they get too brown, cover the pan with foil while they finish reheating.  Or, put the frozen sausage balls on a microwave-safe container and heat them on High in the microwave for 10 seconds per sausage ball.  If your microwave is less than 1100 watts, you might need to add a few seconds for each sausage ball.

Uncooked sausage balls take longer to heat because they haven't been cooked yet.  Put the frozen sausage balls on a baking sheet and heat them at 350° for 25 to 30 minutes or until thoroughly cooked.

If you don't want to freeze them, cooked sausage balls can be stored in the refrigerator up to 5 days.  You can reheat them in the oven or microwave as directed above.

Sausage balls are usually served as an appetizer, but they also make a great entree too.  They are especially good with scrambled eggs and baked Tater Tots.  Not only is this good for breakfast, it also makes a great supper.  My husband isn't a big fan of eating breakfast for supper, but he makes an exception for this meal.  This from the man who eats leftover supper  -- salmon, pork chops, roast beef -- for breakfast!  

Sausage Balls

Yields 53

1 lb. uncooked sausage

1 cup shredded Cheddar cheese

2 cups Bisquick

Combine ingredients.  Roll into 1-inch balls and place on an ungreased baking sheet.  Bake at 350° for 15 minutes.

© Margaret's Morsels