(Tongue actually in cheek:)  With so many of the cereals, snack bars, and drink mixes that are protein fortified these days I too thought I would jump on the bandwagon and amp up my dessert menu with a “healthy” sweet.  This pie has no trans-fats and is packed with health benefits from essential proteins, cancer fighting antioxidants, fiber, and is made with all natural sugar.

See? I can make something clearly NOT healthful sound good-for-you too.  Now, I’m not trying to discourage you from making this super simple, very tasty, and travel-easy treat, but I am trying to get you to THINK about what you are eating.  It seems like so many foods today are touting claims of being “healthfully natural” (or "naturally healthy" for that matter) when they are clearly not.  I assure you, there is nothing natural about Pepsi (or any other soda) just because it’s made with pure cane sugar.  Everything in moderation I say (even moderation).

Okay, off my soap box now.  This pie brings me back to my packed-lunch-school days of peanut butter sandwiches.  --And that gets me to thinking, for a variation idea, instead of the chocolate bottom, replace with a thin layer of jelly!  Which causes me to mention the variety of ways I've already made this pie: with and without the black-bottom, with and without the chocolate drizzle and chopped peanut garnish-- you pick what you believe will make your taste buds dance.   I hope you like it as much as our family does.

Black-Bottom Peanut Butter Pie  

1, 16 oz. Cool Whip, thawed and divided

1 graham cracker crust (though I usually make my own, cuz I like my pretty pie plates!)

1 c. smooth peanut butter

1, 8 oz. cream cheese, softened (room temperature)

1 c powdered sugar

4 oz. semi-sweet chocolate chips

1/3 c salted roasted peanuts, coarsely chopped

For black-bottom:

1. In a microwave safe bowl melt chocolate chips and 1 cup of Cool Whip in microwave for approximately 30 seconds.  Stir until smooth.
2. Reserve 1 ½ T in a snack-size reclosable plastic bag.  Pour remaining chocolate mixture over bottom and carefully spread evenly over bottom and up sides of empty graham cracker crust.
3. Place in freezer while preparing pie filling.  (Do not freeze completely, just chill it.)

Pie filling:

1. In a large bowl and using a hand mixer, mix peanut butter, cream cheese, and powdered sugar until smooth.
2. Fold in remaining Cool Whip (do not use hand mixer, the Cool Whip will deflate).
3. Once thoroughly combined, remove the graham crust from the freezer and fill with peanut butter mixture.
4. Snip a small hole in plastic bag's corner of reserved chocolate and drizzle over pie.  Sprinkle with chopped peanuts.
5. Chill pie in refrigerator for at least 6 hours.

Graham Cracker Crust (in case you like your pie plates too!)

1 ¼ c graham cracker crumbs (crush them yourself or buy pre-crushed)

3 T sugar

1/3 c butter, melted

1. Combine crumbs and sugar in a medium-sized bowl.  Stir in melted butter until thoroughly blended.
2. Pack mixture firmly into 9” pie pan and pressing mixture to bottom and sides, bringing crumbs evenly up to the rim.
3. Chill 1 hour before filling OR bake at 350 F for 8 minutes.  Cool completely before filling.

Hello.  My name is Meredith Hummel and I’m a food TV addict.  Cooking Channel?  Yup.  Foodnetwork?  Of course.  Random vintage Julia Child episode on PBS?  Ab-so-freaking-lute-ly!  Oh, and I should add that my addiction is fed (ha!) by my DVR.  I wouldn’t be the junkie I am today with out my supplier; the DVR.

So, it should be no surprise that I chose to bake something for breakfast on this fine Saturday morning that was featured on one of the many cooking shows I watch.  This mornings’ treat?  Ooey-gooey sticky buns!  Plus, the recipe looked simple enough for me to have the kiddos involved (what kind of mom would I be if I didn’t cast my children as enablers to my addiction?)

I must also tell you that I felt called – the food universe DEMANDED, for me to make this recipe.  Seriously.  Not only did my eyes grow wide and my mouth water the first time I saw the Barefoot Contessa episode where chef Ina Garten made them (and I’ve watched it again and again, like a porn-addicted-Charlie Sheen) but THEN, on the cover of this months’ Bon Appétit magazine (oh, yes, I also espouse my addiction in print form as well) is a close-up photo of what?!  A delectable Sticky Bun.  I had to obey and bake!

Okay so here’s where I need to caveat this recipe with a disclaimer—I’m not responsible for the possible (probable—make that, certain) expansion of your, uh… “assets”.  Yup, it’s a total diet buster.  But once you see those buttery rolls, dripping with caramelized pecans and raisins, you'll realize that an extra few minutes (or hours) at the gym are totally worth it.  I did.

I also want to point out that this isn’t the usual yeast-dough variety of sticky bun, it’s less bread-y, as it utilizes puff pastry as a time-saving-butter-adding base.  So you won't get “that” texture of sticky bun.  But for me?  I don’t have a surplus of time to dedicate to my craft (clearly, as I am too busy watching food television shows!); blooming yeast, making a dough, kneading said dough, letting it rise over night… no.  Simply defrost your box of store-bought puff pastry in the refrigerator over night (easy, right?) and you are good to go the next morning.  Oh, and put a stick of butter on the counter the night before too.

Pecan Sticky Buns

11 T unsalted butter, at room temperature, divided

1 c light brown sugar, lightly packed, divided

1/2 cup pecans, chopped in large pieces

1 package (17.3-ounces/ 2-sheets) frozen puff pastry, defrosted

3 t ground cinnamon

1 c raisins

1. Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.
2. Melt 3 T of butter in a sauce pan and allow to cool slightly.  Reserve for later use.
3. In the bowl of an electric mixer fitted with the paddle attachment, combine remaining 8 T of softened butter and 1/3 cup brown sugar.  Mix well.  Place 1 rounded teaspoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.
4. Lightly flour counter-top (or a wooden board or stone surface). Unfold 1 sheet of puff pastry with the folds going left to right. Place remaining sheet back in refrigerator to stay cold.  Lightly brush the whole opened sheet with some the reserved melted butter. Leaving a scant 1-inch border on the top edge of the puff pastry, sprinkle each sheet with 1/3 cup of brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Trim the ends of the roll to even them up (about ¼ to ½ inch) and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.
5. Bake for 25-30 minutes (check at 20 as they can burn quickly!), until the sticky buns are golden to dark brown on top and firm to the touch. Be careful - they're hot! Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.

Variation idea:  Add a mixture of dried cranberries and golden raisins instead of regular raisins.

NOTE:  Out of curiosity we tried one 6-roll sheet with raisins and one with out.  Good either way!  Just omit raisins completely if they are not your thing.

A few weeks ago I was pouring over Pinterest, Foodnetwork, and my other usual website hunting grounds, for St. Patrick’s Day dinner ideas.  I didn’t want to do the usual Corned Beef and Cabbage—seemed too trite (and Tim’s digestive system doesn’t really “get along” with cabbage…).  So, when I ran across Emeril Lagasse’s Smoked Irish Salmon and Watercress Salad with a Lemon-Caper Vinaigrette recipe I thought, “It says 'Irish' in the title so it’s Irish enough for a family of mixed German-Swedish-Brits to celebrate the over-Americanized holiday of St. Patrick’s Day with, right?”  Yes.  And it’s also perfect for a mid-week Tuesday or weekend-relaxing Saturday night too.  Try it, you’ll see.  In fact I was quite surprised by my family’s rave reviews. Tim stopped after one bite and said, “Take a picture of THIS dinner--its blog-worthy.”  Okay then!

While the ingredient list appears (is) long, don’t let that intimidate you (if you are going to be intimidated, let it be by the price of 8 oz. of smoked salmon!); this is a delicious and satisfying dinner.  I will admit, I was somewhat concerned that the protein portion (read: filling-Tim-up portion) seemed small… I was wrong.  It was filling and still felt “light”.  It’s a great spring/summer meal (or if you are my friend Jenn Seeley living in Alaska with a ready-abundant supply of smoked salmon-- an anytime meal.)

I’ve made a few simplifying changes to Mr. Lagasse’s recipe, and you could probably make more if need be (like purchasing pre-made pumpernickel croutons), but the vinaigrette is so layered with brilliant-fresh flavors, I strongly encourage you NOT to omit any of the ingredients there.  If you can’t find fresh herbs you can substitute dried varieties, but you will compromise the taste quality. Additionally, the original recipe calls for watercress, but at my market it looked dry and not very leafy (who wants to eat a salad of dry stems?  Not I!), so I switched to tender Bibb lettuce (the bagged variety), and I would recommend this wholly.  Lastly, while not necessary, to lessen some of the bite raw onions can sometimes have, I bloomed my red onion slices (just throw them into a bowl of cold water once you slice them, soaking while you prepare the meal).  I thought this might be more appetizing for my kids.  And while I can neither confirm nor deny that this was the reason, but all the onions were snarfed up with the salad (not a usual occurrence).

My consumption recommendation?  The perfect bite contains at least one part of each component; a sliver of salmon, some lettuce and a bit of onion, with a crouton and some of the egg--my mouth is watering!  Okay, on to the good stuff…

Smoked Salmon and Bibb Lettuce Salad with Lemon-Caper Vinaigrette

Dressing:

1 t minced shallots (don't substitute onion here-- it's just too strong!)

¼ t minced garlic

½ t Dijon mustard

1 ½ t honey

2 T chopped capers with their liquid

2 T lemon juice

1 T champagne vinegar (or white wine vinegar)

1 t chopped fresh dill (Can’t get fresh? Substitute ½ t dried dill)

2 t chopped fresh parsley (can substitute 1 t dried parsley)

¼ t kosher salt

¼ t freshly cracked black pepper

½ c extra-virgin olive oil

Croutons:

2 T unsalted butter

1 T olive oil

2 c pumpernickel bread, diced into ½” cubes

½ t kosher salt

¼ t ground white pepper

Salad:

8 oz. thinly sliced Irish smoked salmon (I used Alaskan)

1 lb. torn Bibb or Boston lettuce, washed and dried

2 hard-cooked eggs, chopped

½ c thinly sliced red onion

salt & pepper for seasoning

For the Croutons:

1. Preheat the oven to 350 degrees F.
2. Heat an oven-safe sauté pan over medium-high heat, and add the butter and olive oil to pan.  Once the butter is melted, add the pumpernickel cubes to the pan and toss to coat.  Season with ½ t salt and white pepper.  Continue to cook and toss the bread until all the butter and oil have been absorbed.
3. Place the pan in the oven and continue to cook, tossing occasionally, until the bread is crisp, about 10-12 minutes.  Remove the bread from the oven and allow to cool before using.

For the Dressing:

1. In a non-reactive (non-metal) mixing bowl combine the shallots, garlic, mustard, honey, capers, lemon juice, vinegar, dill, and parsley.  Whisk to combine.  Season with ¼ t salt and black pepper.
2. While whisking, add the extra-virgin olive oil in a thin, steady stream until the vinaigrette is well combined and partially emulsified.  Set the vinaigrette aside while you prepare the salad.

For the Salad:

1. Soak red onion slices in a bowl of cold water, to bloom, for at least 5 minutes.
2. On four plates, divide salmon slices according to appetite (read: my kids got less).  In a large non-reactive bowl, place the lettuce and (drained) red onion.  Season lightly with salt, pepper, and about ½ c of the dressing; toss lightly to combine.
3. Divide the salad among the four plates, topping the salmon.  Sprinkle the croutons over the salads and then garnish with the chopped eggs and serve immediately.

P.S.  I got to thinking, I bet this would be really tasty topped with an egg over-easy (if you are prone to liking them) instead of the hard-cooked egg as well—very decadent!  Just a variation idea.

I just bought tickets for a Jimmy Buffet concert and that started me thinking about the Florida Keys (which I have never been to), and then of course I got to thinking about Key limes and that lead me to remember my Macadamia and Key Lime Pie!  Then I got to pondering the fact that I've never actually used Key limes in the pie (compared to persian limes (what you normally call "limes"), Key limes are smaller, tarter, and actually yellow when ripe)- can I really call it a Key Lime Pie? Then I couldn’t STOP thinking about the pie and now I’m making it.

A few notes: I adapted this from a Pampered Chef recipe so if you have their cookbooks you might recognize it.  BUT, like I stated, I’ve adapted it – I think my version is even easier, and the texture is better too--smoother.  Having said that, you will need one specialty tool; a microplane grater (or rasp).  If you don’t already have one of these in your kitchen drawer, go out and get one – RIGHT NOW!  The microplane grater (compared to many other zesting tools) makes a very fine zest, with little or no risk of adding the pith (distasteful white part).  You will find that adding zest will “brighten” your finished product—not just this pie, but in MANY recipes.  Basically anywhere a recipe calls for the juice of a lemon or lime, add some of its zest too. Sure it’s not for use in every occasion, but pretty darn close.  The microplane grater is a super-versitile tool; I highly recommend it!

Macadamia-Key Lime Pie

Crust:

1 Refrigerated pie crust (I prefer Pillsbury)

½ cup plus 1 T macadamia nuts, coarsely chopped, divided

Filling:

3 limes *

1, 8 oz package of cream cheese, softened (I use reduced fat, NOT fat free)

1, 14 oz. can sweetened condensed milk (I use fat free)

2 drops each green and yellow food coloring (optional)

1, 12 oz container frozen whipped topping (a.k.a. Cool Whip), thawed, divided

For crust:

1. Preheat oven to 450 F.  Place pie crust into pie plate, pressing dough into bottom and up sides.  Prick bottom and sides with a fork.
2. Sprinkle ½ cup of the nuts over bottom of pie crust.  Bake 10-11 minutes or until crust is golden brown.  Cool completely.

For filling:

1. Zest 2 limes with microplane grater to measure 2-3 teaspoons of zest.  Juice limes to measure ½ cup of juice. *
2. Combine softened cream cheese and sweetened condensed milk in a large mixing bowl and whip with a hand mixer (or if you are fit, a whisk) until smooth.  Stir zest, juice and food coloring (if desired) into cream cheese mixture; mix well.  Fold in 2 cups of the whipped topping.
3. Pour mixture into crust and refrigerate at least 1 hour.

*You can cut down to 2 limes (1 for zesting/juicing and 1 for garnishing) if needed.  Simply top-off the fresh squeezed lime juice with bottled.  Or if you find your limes are not that juicy—again, simply use bottle lime juice to measure ½ cup total.

Serving:

1. In a small sauté pan, toast remaining 1 tablespoon of chopped macadamia nuts over medium heat until light golden brown, stirring occasionally.  Remove nuts from pan and cool completely.
2. Garnish top of pie with remaining whipped topping using a pastry bag and decorative tip (or a zip-top bag with ¼” slit in the corner). Add lime slices, if desired.  Sprinkle with nuts.
3. Enjoy!

Seeing as Hawaii doesn’t have what most Northern Hemisphere-ers would consider “winter weather,” I have found myself with less reason to pull out the (when living in Germany, ever-present) slow cooker.  Gasp! I know!  I LOVE MY SLOW COOKER!  And here we are, over half-way through winter and it is collecting dust in my culinary closet.  Well, fear not!  I have shown pity on this makes-your-house-smell-fantastic-all-day-time-saving-dinner-hour-is-a-breeze device and am simmering a hearty Gulasch in it as I type. Yum!

This morning, as I tossed in the browned steak chunks I could tell my slow cooker smiled.  Yes, it was happy again--and so am I!  I’m not sure why I got into the mind-set that my slow cooker was a winter item.  Sure, I have some fantastic slow cooker stew, chili, and soup recipes, that do appeal to me more in the typically colder months of winter, but why wouldn’t I utilize this cooking machine that keeps the heat OUT of my kitchen equally in warmer weather!?  Summer (type weather) is the PERFECT time to have your slow cooker keep an ovens worth of heat in a 1 cubic foots’ worth of space!  Yes, I am now vowing now to keep my slow cooker fed (and in the process my family) with new recipes (and some classic ones as well) that showcase what an energy efficient and time saving tool it can be, and how it’s a calming force during the dinner hour of an over-scheduled family.  I'm rediscovering how my slow cooker is one cool (and HOT!) device...

Here’s is what’s cooking right now:

Terry's Firehouse Gulasch*

2 lbs. Beef Chuck cut into 1” pieces (make sure the meat isn't too lean-- or it will be REALLY tough)

2 T oil (vegetable, olive, canola-- your choice)

1 cup onion, chopped

1 clove garlic, minced

¾ cup catsup

2 T Worchester sauce

1 T brown sugar

1 t salt (scant)

2 t paprika

½ t dry mustard

Dash of Cayenne pepper

1 ¼ cups water, divided

2 T corn starch

1. Pre-heat slow cooker on high.
2. In a large sauté pan heat oil.  Brown meat with onion and garlic.
3. Transfer meat mixture and the juices from pan to slow cooker.
4. Add catsup, Worchester sauce, brown sugar, salt, paprika, mustard, cayenne pepper, and 1 cup of water.  Cover and simmer for 6 hours on low, or 4 hours on high.
5. If you desire a thicker stew:  one hour prior to serving mix corn starch and ¼ cup of water in a small bowl.  Mix well.  Add to gulasch and stir.  Re-cover and raise heat to high (if on low) for remaining hour.

Serve over cooked egg noodles or Spätzle.

*I’ve adapted my father-in-law’s (Terry) recipe (and added the Firehouse, cuz he was a Washington DC Firefighter, and did a lot of cooking) from a stove-top cooking method for that of a slow cooker.  For stove-top preparation simply up the water total to 1 ¾ cups (adding 1 ½ cups initially) and simmer on the stove over low heat for 2 hours.  Just prior to serving blend 2 T cornstartch and ¼ cup of water, then add to stew.  Finally, heat to boiling, stirring constantly for 1 minute or until thickened.  Enjoy!

It’s that time of year again—snack time for the Super Bowl!  It’s a FAN-tastic time to see folks paint their faces, play armchair quarterback, and eat like linebackers… I’m just excited to be in a time zone where the game doesn’t begin at 2am AND I’ll get to see the commercials!

So, what are ya’ll gonna snack on during the gridiron madness?  Here are a few EASY appetizers to bring/serve while watching the Super Bowl (or the commercials):

Jezebel Sauce

(This would be perfect if the Saints were playing, as it’s got a Cajun flair)

This makes about 3 servings, and when stored in the refrigerator in an air-tight container it keeps indefinitely (really)—assuming you can keep it around that long!

1, 10 oz. jar Pineapple Preserves

1, 10 oz. jar Apple Jelly

¼ cup Dry Mustard

1/3 cup Prepared Horseradish

1 ½ t. Ground Black Pepper

1. Food process all ingredients.
2. Spoon over a block of cream cheese (reduced fat works juuuuust fine) and serve with crackers (I prefer Wheat Thins, again, reduced fat works just fine.)

Bachelor Queso Dip

(Tim used to make this as his “specialty” waaaay back in the day—it’s a recipe we kept, as it’s tasty.)

1 lb. Ground Beef

2/3 lb. Velveeta, cubed

1 jar Salsa (Medium or Hot)

1 pkg. Taco Seasoning

1. In a skillet over medium-high heat, brown ground beef and drain excess fat.
2. Lower to medium-low heat and sprinkle in taco seasoning packet.  Stir to combine.
3. Add in cubed Velveeta, constantly stirring as Velveeta melts.
4. Once Velveeta is completely melted, add salsa.  Remove from heat.

Keep dip warm (it solidifies quickly) in a slow cooker or over a tealight/heat safe bowl and serve with tortilla chips.

Fruit Dip

(For something different)

1, 7 oz. jar of Marshmallow Fluff

1, 8 oz. pkg. Cream Cheese, softened

1 t. vanilla extract

1. With a hand mixer, whip all ingredients together.  Food coloring can be added if desired.

Serve with cut fresh fruit:  strawberries, grapes, melon cubes, apple slices, pineapple chunks, etc.

I live in Hawaii.  Pineapples are a way of life.  And while this iconic fruit is often associated with Hawaii (and if you are from Virginia, that whole colonial Williamsburg thing as well) where mass cultivation is concerned, most are imported from the Philippines, Thailand, or Costa Rica.  Yes, yes, there is the Dole plantation here on Oahu and on Maui they grow some pretty tasty ones that go under the brand "Maui Gold", but Del Monte left over 5 years ago and the land now grows hotels, condos and other housing developments.  So, while Hawaiian pineapple may soon become a thing of the past, it's presence in Hawaiian food, culture, and tradition will not.  It's everywhere!

And with that thought in mind, I would like to share two of my favorite pineapple recipes.  Fortunately for you (being "those who do not live in this tropical paradise"),  you can (and for ease, I do) use canned pineapple.  The first recipe is for Pineapple Bread (a bread pudding for those that do not like bread pudding) and the second a Pineapple Martini (think: Aloha Friday).  My mother got the Pineapple Bread recipe when they lived here ages ago, and I find it as tasty the second day (for breakfast?) as I do fresh from the oven.  (FYI: It's one of those dog-eared recipe cards with the tag "gotten in Hawaii" that I've posted about before.)

Pineapple Martini

1 or 2 Pineapple chucks in Heavy Syrup

1 oz. Vanilla Vodka

1 oz. Pineapple Juice

Ice

1. Into a sugar rimmed martini glass (or beverage glass of your choosing) place pineapple chunks.
2. In a cocktail shaker filled with ice, combine vanilla vodka and pineapple juice.  Cap and shake well.
3. Strain into serving glass and serve.

This is an easy cocktail recipe to have guests make themselves at a party.  When I served them at our recent Christmas-Housewarming Party, I simply had a full ice bucket, a carafe of pineapple juice, a carafe of vanilla vodka, and a bowl of pineapple chunks.  I pre-rimmed several glasses with sugar (to be festive, I used a combination of yellow sanding sugar (what you use on cakes and cookies) and regular white sugar) and pre-placed pineapple chunks, but also had a low bowl full of rimming sugar for guests to help themselves to more.  A cocktail shaker was at the ready and Aaaaloooha!

Pineapple Bread

4 Eggs, beaten

1 c. Sugar

1/2 c Butter, melted

2 T flour

1, 20 oz. can Crushed Pineapple in it's own juice

5 slices of White Bread, cubed

1. Preheat oven to 350 degrees F.
2. In a large bowl combine eggs, sugar, butter, flour and crushed pineapple.  Mix well.
3. Add cubed bread and stir to moisten (do not over stir so as to ruin the integrity of the bread cubes).
4. Pour into a greased 1 1/2 qt. baking dish.
5. Bake for 1 hour.

I've used this as an appetizer (pupu), a side dish (goes well with tandoori chicken and roasted green beans), a dessert --even a breakfast main dish!  It travels well too.

So, I received a Panettone for a New Year's gift from a neighbor (I love how she said, "I saw all your Italian pottery and so... I thought... you would like this." She has me read right!) and I'm SO excited!  If you are not familiar with Panettone it's an Italian sweet bread with bits of candied orange, lemon zest, raisins, citron, and baked in a cupola shape.  They are traditionally served at Christmas and New Years in many European homes with sweet-hot wine and sometimes a dollop of marscapone.  While popular in Italy, regions of France, Germany, and Switzerland; they've hit the world market too.  You've probably seen the distinctivly shaped box at your supermarket around this time of year.  If not, start looking --and buy one!  Even now, a little after the holiday rush, if you get one on sale it's all the better for my recipe! (I used to wait for them to go on clearance when we lived in Alabama, as I couldn't stomach the import price tag when they were at full- holiday cost.)

Not only are these 1 kilogram bread loaves tasty in a simple way, but they are so fun to make other stuff with.  I've seen recipes for Panettone bread puddings and breakfast casseroles, but my favorite way to nosh on it?  As French Toast.  It's just a little heaven on earth!  If you have a favorite way to prepare French Toast, simply substitute slices of Panettone for your bread.  If you don't have a favorite method.... read on.

This recipe is for a whole loaf of Panettone; that's a lot of French Toast.  Adjust ingredients to your serving needs.

Panettone French Toast

1 Panettone, sliced into 1" thick serving pieces

8 Eggs

1 t Vanilla Extract

1 t Sherry

1 cup Milk

1/8 t Ground Nutmeg

Ground Cinnamon

1. Grease then pre-heat a large skillet or grill pan over medium to medium-high heat.
2. In a shallow bowl combine eggs, vanilla, sherry, milk, and nutmeg, whisking well.
3. Dunk Panettone slices one at a time into egg mixture, letting slices soak if need be (sometimes Panettone can be dry...)
4. Place slices on hot pan and sprinkle tops with cinnamon.
5. Cook until both sides are golden brown.

Serve with butter, a light drizzle of maple syrup and/or powdered sugar.  For something different, top with a dab of lemon curd and clotted cream. For an "adult" spin, sprinkle with Amaretto or Grand Marnier and dusting of powdered sugar.  Adding Mandarin oranges or sliced strawberries makes for very fresh tasting toppers.

Okay, so it’s Christmas time.  It's not so obvious here in Hawaii, as the weather is a breezy 82 degrees, but the palm trees are be-decked in lights and those Frosty The Snowman blow-up lawn contraptions are in every-other-yard, so ... (special note to my Alabama readers:  Your neighbors will now turn ON their Christmas lights at night, as I realize they stay up on the trailers year-round, so that's how you'll be able to tell.)  Many of you might be looking to spread a little holiday cheer but don’t want to go through the effort (and expense!) that an all out “Christmas Party” entails.  I don’t blame you (but will state for the record—Tim and I do it every year and it’s so fun! I encourage you to throw one yourself.).  BUT there is another option, the growing-in-popularity Cookie Exchange.  I think these are great!

Here are some suggestions for making your Cookie Exchange the quick, festive, and EASY get-together you are looking to host.

INVITATIONS:

1)      Email the invites. I love getting real hold-in-your-hand-paper invitations, but let’s face it, in this day and age; evite/email is the easy way to communicate.  Utilize it.

2)      State clearly if children are invited.  Usually Cookie Exchanges are a daytime event (brunch-ish).  Kids are often in school, but with really little ones in the family or home schooled children this isn’t always a given.  Be kind, but be direct.  If you don’t want a toddler drawing on your walls with a purple marker while Mom sips on a hot chocolate (or a mimosa) then state nicely, “No Children Please” or “Please make childcare arrangements if necessary”.  And while this may eliminate a few guests, it’s supposed to be a fun event, don’t add to your stress levels worrying if a child is going to be wreaking havoc on your heirloom ornaments.  OR invite kids!  I’ve done both, it just depends on your guest list.

3)      List your expectations.  For example, “Please bring 4 dozen cookies (1 to share on the spot, and 3 to trade).  I will have take-away containers for your new cookie treasures!”   I was just invited to a Cookie Exchange where we are to bring 8 dozen cookies.  I think this is too much.  If I’m making 8 dozen cookies, I’ve already GOT varieties taken care of!  But I digress…. you choose how you want to do it.

4)      Let people know if you there will be other food there.  Are doing this pot-luck style (they need to bring an appetizer?  Brunch item?  Beverage?)? Or will you have munchies and drinks to enjoy while socializing.  Again, you decide.

SET UP:

It’s pretty easy.  I would recommend having some extra platters on hand as you will need to set the cookies out, and then fill up the to-go bags/Tupperware/boxes as people make their selections.  Or if people are going to fill up what they brought their trading cookies in, they will need an intermediate resting place for their cookies.  I'm making this wordier than needed... I think you get the point.

EXTRAS:

For a fun addition, have folks bring copies of their cookie recipes.  This makes for a nice guest favor and it’s often desired by the cookie takers anyway!  If you've got a motivated/organized group have them email you their recipies in advance and put together a nice little booklet of recipes for your guests (but if you are like me,  you decide what cookies you are making the day before, so this might not always work).

Okay, so now, you’ve got the party planned (or an invitation to the Exchange) what are you going to bring? I’m sure you’ve got your favorite cookie recipes already springing to mind.  Fantastic.  Make them and enjoy.  But, if you are a little time crunched, or baking fatigued, here is a super easy (and tasty!) option.  This also works as a “homemade” (cutely packaged!) hostess gift!

Oreo Truffles

1 pkg. Oreo cookies (regular)

1 pkg. Cream Cheese, softened (can use reduced fat if desired)

1 pkg. White Candy Coating*

1)      In a food processor with the steal blade, pulse Oreos into crumbs.

2)      Add softened cream cheese and mix until a ball forms.

3)      Form “dough” into 1” balls (I use a small ice-cream scoop) and chill (fridge or freezer) on a wax paper lined cookie sheet until firm.

4)      Melt candy coating according to package directions and coat the “truffles”.  Let them set on a wax paper lined cookie sheet (same one to make it easy).  Add sprinkles if desired.  Let coating set/cool and you are ready!

Yeild: about 4 dozen-- if you don't "test" any while you are making them...

(As you can see in the picture, I have some pretzel roads dipped in the left over candy coating and sprinkled with some red and green—I encourage you to get creative with your leftovers too!)

*You can certainly use any chocolate like coating you like.  I don't have luck with melting white chocolate chips for this type of thing, as there are too many stabilizers in them and it often seizes on me.  I like Candy Coating, or for those with less budget constraints, melting chips work fine too-- but then go for a vibrant red or green to cover them in-- so stunning!  If you use milk or semi-sweet chocolate chips try and cover the truffles in a thin coat otherwise eating them gets a bit trickier.  -- Just a suggestion.

So, I've started my Thanksgiving baking; green bean casserole, the afore-posted mashed potatoes, Stove Top (hey, don't judge, it's Tim's FAVORITE), Jezabel Sauce (I will post this soon-- it's FANTASTIC (and sooooo easy!), prep for a huge salad (toasting the nuts, making the dressing, etc), Black-Bottom Peanutbutter Pie (I told you I don't do Pumpkin Pie) and Chex Mix.  Yes, this has been a Thanksgiving appetizer/snack in my house since I can remember.  Even now, if we aren't going to be home for Thanksgiving (no doubt skiing), I pack up a huge Tupperware of homemade Chex Mix and tote it along.  But back in the day, I would wake up, toddle downstairs, turn on the Macy's Thanksgiving Day Parade and munch away (my mother always had it ready a day or so in advance).  It's a classic.

What is NOT classic though?  The recipe that's posted on the back of the cereal boxes these days.  How do I know this?  Because I work off a copy of what USED to be on the back of the cereal boxes circa 1975.  Apparently Chex Mix has been around since the dawn of TV (potato chips weren't always King with Couch Potatoes!) as a go-to snack, so no doubt there are earlier varieties, but this is the one I remember and use today.  It's my "original".  There are no Garlic Bagel Chips (I don't even know if I knew what bagels were in the '70s, let a lone chips made from them!), no cracker stix, and the pretzels are not shaped like "O"s.  There are peanuts, cereal squares and pretzels (shaped like grids, as God intended) and loads of the buttery-Worchester Sauce-Seasoning Salt goodness crusted aaaaaalll over.

DISCLAIMER:  One modification has been made to the "original" recipe in our house.  Had to.  General Mills stopped making Bran Chex (which was called for in the 70s version).  Whadda gonna do?  Add another classic cereal to the mix, that's what.  Cheerios. 

The "Original" Chex Mix

1 cup unsalted Butter

2 1/2 t Seasoning Salt

1/8 t Cayenne Pepper (if you omit this you will be sorry)

3 T Worchester Sauce

5 cups each  Corn, Rice and Wheat Chex cereals

2 cups Cheerios

2 cups salted, roasted Peanuts

2 cups Pretzel Squares/Sticks

1. Place butter in a large roasting pan.  Place in oven and melt while pre-heating oven to 250 F.
2. Once butter is melted, add seasoning salt, cayenne pepper and Worchester Sauce.  Stir well.
3. Add nuts, pretzels and cereals.  Toss to coat.
4. Bake for 1 hour, stirring every 15 minutes.
5. Cool well before storing in an airtight container. (Wating for it to cool is the HARDEST part! But do it, otherwise it won't get crispy...)

Whether traveling this holiday weekend, or enjoying the company of your family/friends at home-- be thankful!

(And bring the "Original" Chex Mix.  You won't regret it.)