Holiday Baking and Treats

Cookie Truffles

If you're looking for holiday treats and baking ideas, here's links to recipes I've published before.  

I'm making many of them again this year, plus some new ones, which I'll be posting soon. They're fairly simple to make, and ever so good.  

Several I've made for over 40 years and are family favorites I used to make with my kids.

http://gooddealmeals.blogspot.com/2011/12/cookie-truffles.html

Microwave Caramel Corn

http://gooddealmeals.blogspot.com/2012/02/microwave-caramel-corn-cracker-jacks.html

Cake Mix Cookies

http://gooddealmeals.blogspot.com/2011/11/cake-mix-cookies.html

Mini Puff Pastry

http://gooddealmeals.blogspot.com/2011/12/holiday-party-delights.html

This link includes old fashioned Chex Mix, Mini-Puff Pastry, Date Nut Bread, Rosettes/Crullers, Liver Sausage Paste, Clam Dip, and Black Russian Liqueur.




http://gooddealmeals.blogspot.com/2011/12/peanut-butter-pie_15.html

Peanut Butter Pie

Cheeseburger Soup

Garnished with Cheese and Bacon

I'm always game for trying a new recipe, so when a fellow foodie friend mentioned the Cheeseburger Soup she saw served on Food Network's Triple D show filmed in New York, I found the video.  

Then she found Amanda's blog that made an adapted version.  Between the two I came up with my version, as I didn't have Velveeta on hand, so used Cheddar; and used Spring Mix Lettuce instead of iceberg.

Oh my what a keeper! All the taste of a cheeseburger in a thick creamy soup.  I added cooked, diced bacon and sprinkle of extra cheese on top for presentation.

The Food Network video shows "what" the cook throws in the pot, but no recipe or measurements, and the blog shows measurements used with low-fat ingredients.  I used Amanda's measurements, but used ingredients I had on hand.

Here's links to the video and blog for comparison:
http://www.foodnetwork.com/food-network-top-food-videos/videos/index.html

http://havepanwillcook.wordpress.com/2009/12/15/cheeseburger-soup-a-la-diners-drive-ins-and-dives-take-2/

Cheeseburger Soup Ready to Serve

Cheeseburger Soup
1 pound lean ground beef
Hamburger seasoning mix (I used a steak rub blend) or salt/pepper
1/2 large onion, diced
1/2 Tab. butter
2 cups chicken broth
8 oz. Velveeta Cheese, cut into cubes; or shredded Cheddar, about 2 to 2 -1/2 cups
2 oz. cream cheese, cubed
1/4 cup milk
1-2 Tabs. cornstarch with few Tabs. of water
1 medium tomato, diced
1/4  head of lettuce, chopped, about 2 cups
Optional: cooked diced bacon, extra shredded cheese and or croutons to top soup when serving.

Brown ground beef in a skillet.   Season with choice of hamburger seasonings. Drain and set aside.

Ground Beef Added

In a medium saucepan, add butter and diced onion cooking until onions become translucent. Add chicken broth,  diced Velveeta (or shredded Cheddar) and diced cream cheese. Turn the heat down to medium low and allow cheeses to melt, stirring often, then stir in milk.

In a small cup mix cornstarch and water to make a no lump slurry–add water as necessary. Add to the cheesy mixture. Stir to combine and thicken the soup.

Add ground beef to the soup pot, then diced tomatoes and shredded lettuce. Stir to combine and turn to low heat until ready to eat.  Garnish with extra cheese, diced bacon or croutons.

Serves 4 to 6.
Estimated cost: $5 or less; $1.25 or less per serving.

Fruit Crisp

I keep a bag of this fruit crisp topping in the freezer for a quick dessert.  The recipe will cover a  9x13 dish of fruit, but more often I only need to make 2 to 4 servings.  

So I use a smaller dish or individual ramekins and sprinkle mixture over the fruit, bake, then serve with a whipped topping or ice cream.

We have apples, blackberries and blueberries in our yard which I pick and freeze for cobblers, pies and crisps, but I've also used it on sliced canned peaches. 

As a carb watcher I've learned to use Splenda in many recipes calling for white sugar, and it works well in this recipe if you're watching calories or white carbs.

Fruit Crisp

1 cup flour

1/2 cup brown sugar

1/2 cup sugar or Splenda

1 cup quick oats

1 Tab. cinnamon

1 tsp. vanilla extract

1 stick melted butter
3 cups of fruit for a 9x11 dish

Mix all ingredients in a bowl until well blended into a crumbly mixture, then put in a quart-size freezer bag and freeze. 
Arrange chosen fruit in a sprayed dish or pan, and sprinkle desired amount of mixture over the top.  Bake in a 350° oven for 30-40 minutes until top is golden and crispy. 
Makes one 9 x 13 inch size dessert or 6-8 individual desserts. Use fruit of choice:  berries, cherries, sliced peaches, or apples.  Eat fruit crisp dessert as is, or top with a whipped topping or ice cream.

Estimated cost of topping: $1.80 or less; .30 cents a serving or less. 

Chicken and Dumplings

Thanks to Brandie's blog, The Country Cook for inspiring me to make chicken and dumplings the old-fashioned way I remember eating them as a child.  I discovered her recipe on Pinterest and recently made it to the delight of my husband.

I frequently make potato dumplings, spaetzles and a Bohemian dumpling that use eggs, which I've posted, but never this type with baking powder and rolled out dough.

Pot pies, or chicken ala king are great dishes for using leftover chicken, and now this recipe has been added to my favorites for great comfort food at little cost.

I added onions and veggies like I do for pot pies or ala king, but it really was the great dumplings I was eager to try, and so glad I did.  It can be made anytime if you have a few chicken breasts on hand;  just season, saute or poach then shred for this recipe.

Chicken and Dumplings

3 cups chicken, cooked and shredded

2 quarts chicken broth

1 cup of frozen mix veggies, like peas and carrots

1/2 cup diced onion

salt and pepper to taste

2 cups all-purpose flour

1/2 tsp. baking powder

2 Tabs. butter, cubed

milk (a little less than a cupful)

Bring chicken broth to a boil. Add shredded chicken and stir, then add veggies to simmer.  Meanwhile make dumplings. In a bowl mix baking powder and flour, cut in butter with a fork, your hands, or pastry cutter, then add milk stirring to form dough.

Turn dough onto well  floured counter, and roll out to 1/4-inch thickness, adding more flour to prevent sticking. Using a knife or pizza cutter, cut into 1-inch squares.

Bring broth up to a slow boil again and begin adding dumplings one at a time so they don't all stick together. Cook for 15 to 20 minutes. Stir frequently while adding them. The extra flour on dumplings will help thicken the broth as dumplings cook.  Taste for "doneness." Dumplings should not taste doughy, but rather more like a noodle.  Serves at least 6-8.

Estimated cost: $4.80 or less; .80 cents a serving or less.

Sauerkraut, Pork Chops & Grated Potatoes

Growing up with Italian and German extended family members, I experienced some mighty fine cooks and meals. Sauerkraut was a "must learn to enjoy" food, and most often served with pork, but great with hot dogs or sausages, too. 

When I published Our German Family Favorites Cook Book, a cousin sent me this recipe, which she received from a German World War II bride.


Pork (that other white meat) is often on sale in various cuts, but most often I make this with chops, or pork steaks.  It would work with loin slices, even sausages, and is an easy one-pot dish to double or increase for more servings.



Sauerkraut, Pork Chops & Grated Potatoes
1 can of sauerkraut, drained and rinsed, about 2 cups
1 medium grated potato, about 2 cups
water or broth to cover sauerkraut
2 - 4 pork chops, pork steaks, or pork medallions, seasoned with salt and pepper

In a 2 quart, or 12-inch fry pan, put in rinsed sauerkraut and cover with water. Place pork chops on top and simmer covered for 1-1/2 hours.

Grate a potato (I leave skins on) and mix it in with the sauerkraut the last 1/2 hour of cooking.  Remove pork chops and brown under the broiler, if wanting them crispy.

 Serve chops on top of sauerkraut gravy, potato mixture.  A side serving of apple sauce goes well.

Serves 2-4.

Estimated cost per serving: $1.50 or less.

Focaccia Bread

The first time I tasted Focaccia Bread was at an Italian Panini sandwich shop which served a variety of flat bread sandwiches, or offered the bread in strips with flavored dipping oils. 

Determined to make it, I tried several recipes, some quicker and denser than others, and some for a bread machine, but finally discovered this recipe comes closest to the airy, dimpled oily texture sought while making a large batch. 

Most often, a sprinkled mixture of Italian dried seasonings or rosemary and coarse sea salt works well. This bread also freezes well. I make a batch then cut and freeze in different sizes to have on hand for Italian meals, or to make Panini sandwiches.  A BLT or a Club Sandwich on Focaccia is simply delightful.


I use a large cookie sheet with 1/2-inch deep sides to spread the dough which keeps the dough in a nice rectangular shape as it bakes, but the dough can be spread in any flat baking dish or pan - round, rectangular or square. The dough can be divided into two smaller pans as well.

Risen Dough

Focaccia Bread
1 3/4 cups warm water
1 package dry yeast, ( 2 1/4 tsps.)
1 Tab. sugar
5 cups flour
1 Tab. kosher salt, plus coarse sea salt, for sprinkling
3/4 cup olive oil, divided
Optional topping choices: Italian spice mixtures, herbs, cheese, olives, caramelized onions, minced garlic

Dimpled Dough

Combine water, yeast and sugar in a small bowl and let set until bubbling. In mixer bowl with a dough hook, combine flour, kosher salt, 1/2 cup olive oil and yeast mixture on low speed. When dough has come together, continue 5 to 6 minutes on medium speed until it's smooth and soft. Sprinkle with flour if dough is too sticky.

Transfer dough to lightly floured surface, then knead by hand 1 or 2 times. Sprinkle flour if dough is really sticky. Coat bowl lightly with olive oil and return dough to bowl. Cover with plastic wrap and set in warm place to rise doubled in size, at least an hour, but 2 hours is better.

Baked Golden Brown

Coat sheet pan with 1/4 cup olive oil.  Place dough onto pan and press out to fit size of pan. Turn dough over to coat other side with oil. 

Continue stretching to fit pan. Spread fingers and make deep finger holes all the way through the dough. This will give it a dimpled look.

Put in warm place until doubled in size, about 1 hour. While rising a second time, preheat oven to 425.

Sprinkle top with some sea salt and optional topping/s then lightly drizzle oil on top. Bake on bottom rack until the top is golden brown, about 25 to 30 minutes. Remove from oven and cool before cutting and serving. 

Cut into 3 to 4-inch squares for making sandwiches, grilled Panini sandwiches, or serve with Italian dishes and salads. Slices are 3/4 to 1-inch thick, so for sandwiches, I slice horizontally in half with dimpled side used as the top.  This recipe makes approximately 24 square, 1-inch thick slices.  It freezes well.

Estimated cost: $1.50 or less.


Ideas for Focaccia Sandwiches:  
http://www.tasteofhome.com/Recipes/Baked-Deli-Focaccia-Sandwich