The following is my last post for Christmas Eve...showcasing three of my favorite recipes that I made for Christmas 2013. My latest realization is that I should not be left alone with a plate of cookies...
Thumbprint Cookies
I found this delicious recipe over at www.momsneedtoknow.com. If I had to classify myself, I'd have to say that I'm much more of a cook than a baker, but seeing as how this is the time of year that everyone bakes goodies, I figured I'd have to bite the bullet and bake some cookies! This recipe is incredibly simple and quite yummy...I made two batches, one with cherry filling and one with blueberry filling. I had quite a bit of pie filling left over, but that's ok because I love eating it warm over vanilla ice cream!
Peanut Butter BonBons
This is my great-grandmother's recipe that I have enjoyed eating year after year! I have to say that no one can make these quite like she did, but I think I did a pretty good job - if I do say so myself! They are so easy to make, and even easier to eat!
2 cups peanut butter
1/2 cup butter
1lb sifted powdered sugar
3 cups rice cereal
Melt peanut butter and butter together in a saucepan. Combine the powdered sugar and rice cereal in a large bowl. Pour melted peanut butter mixture over the rice cereal mixture and mix everything together (I found it easiest to use my hands as opposed to a spoon). Form into 1/2 inch balls, place them on a cookie sheet lined with parchment paper and chill until firm.
Once chilled, melt some semisweet chocolate in a double boiler or in the microwave and dip the bon bons into the chocolate. Place bon bons back onto the lined baking sheet and chill until the chocolate sets.
Christmas Eve Penne Bolognese
Here's my disclaimer for this dish - it tastes WAY better than it looks! It may not look like much in the photo, but I could easily eat bowl after bowl of penne bolognese if my stomach would let me. I found this recipe in The Joy of Cooking, sometimes adding in various other ingredients as I see fit. I love it served over penne pasta, with a healthy helping of freshly grated cheese on top (obviously). It seems like there are many different variation of bolognese sauce, this one is a vegetable/beef based finished off with whole milk (or heavy cream, my preference!!)
3 tablespoons extra-virgin olive oil
1 to 2 ounces pancetta, finely chopped (I've also used regular bacon, which is just as delicious!)
Cook, stirring until the pancetta releases its fat but is not browned, about 8 minutes. Increase the heat to medium and add:
1 or 2 large carrots, peeled and minced
2 small celery stalks, minced
1/2 medium onion, minced
Cook, stirring, until the onions are translucent, about 5 minutes.
Add and brown:
1 1/4 pounds coarsely ground beef skirt steak or very lean ground chuck (I typically use 1 pound of ground beef because that's what I keep on hand)
Stir in:
3/4 cup chicken or beef stock (beef is the best, it helps create a rich flavor!)
2/3 cup dry white wine
2 tablespoons tomato paste (I always eyeball the tomato paste, that being said, I think I usually use closer to 3 1/2 tablespoons)
Reduce the heat to low and simmer gently, partially covered and skimming occasionally, about 2 hours. From time to time as the sauce simmers, add, 2 tablespoons at a time:
1 1/2 cups whole milk (I like to use heavy cream - I've never made the recipe with whole milk, the cream just adds a richness that is addicting!!)
The sauce refrigerates well, although sometimes there is fat that will set on top, you can just use a spoon to remove it before you warm up the sauce. If you don't have penne pasta available, you can use any other kind of hearty pasta - elbow or bowtie pasta would also work.
What are your favorite Christmas recipes?? Feel free to share them in the comments below!
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