bad day today
Oh Man….
I just weighed myself this morning……
ya
I am not waiting until New Year’s Eve to
join Weight Watchers.
Wow…..
I have been enjoying the holidays WAY TOO MUCH !!!!
I talked to Becky about my “what ifs”
with joining W.W. and she was impatient with me.
For example,
what if the weather is bad and I am afraid to go because of walking
on ice or snow and falling….
she thought that I was trying to think of excuses not to go.
I don’t think that was my point….maybe….
I don’t know.
I don’t want to let her down,
but I don’t want to pay $43 a month for the next 2 years
while I am losing weight.
I feel like I can do this myself.
I don’t know….
I am afraid that I will be going good and then we will have a blizzard
and I will lose my “mojo” so to speak.
I just don’t want to make her mad.
She had a bad day yesterday being short of sleep and all.
Do it for me keeps chiming in my head.
My whole life right now is everyone BUT me.
maybe I will….
:)
Chocolate Peanut Butter Fudge Squares…
PEANUT BUTTER CHOCOLATE SQUARES
Note: I used homemade, sugar-less peanut butter. If you use commercial pb, decrease confectioners´ sugar by ¼ cup and omit vanilla. It can be kept in the refrigerator for weeks.
½ cup packed dark brown sugar
1 ¾ cups confectioners´ sugar
¼ cup butter, softened
1 cup smooth peanut butter
½ teaspoon vanilla
1 cup semisweet chocolate chips
1 Tbs butter
1 Tbs corn syrup
3 Tbs cream
In a large bowl beat sugars, butter, vanilla and peanut butter. Pat into a 7x 5 inch pan. Try to even the top as much as you can.
Melt chocolate, butter and syrup and mix well. Add cream and mix.
Pour on top of the peanut butter mixture and spread to cover evenly. Refrigerate until firm.
Makes 20 squares.
Looking Ahead…
Becky just told me that she wanted to join Weight Watchers and did I want to go….. We decided that we would join on December 31st and go to the one in Round Lake on Monday mornings at 10am. hmm…. not my idea but goodness knows it sure wouldn’t hurt me to join. I am trying to remember the reasons why I failed that last time I went to Weight Watchers in Grayslake. The meetings became so big and the chairs were so uncomfortable…. I am not even mentioning how intrusive it was to my lifestyle. I am concerned about the weather turning snowy and scary. I remember going to Weight Watchers in Lake Geneva 20 years ago when I lost 161 pounds. I went religiously every week, no matter what. Rain or shine….snow or sleet…. I never missed. Maybe the weather will be mild again this winter and it will work for me. Dad can always take me…. he could hang out at the body shop and wait for me if necessary. It certainly would be nice and close. It is over behind Kohl’s and by the post office. I have to remember that someday I will have more of a life than I have right now. If I start now, maybe in 2 years or so…. I could be where I want to be, weight-wise. I am focusing on eating like a fool until December 31st now …. probably not a good way to look at it :)
Mushroom and Cheese Strudel…
Note: the filling is enough for 2 strudels; work with one at a time so the phyllo dough doesn´t dry out.
1 ½ pounds (about 8 cups) sliced mushrooms, any kind
1 cup grated parmesan cheese
½ cup grated Fontina cheese
2 or 3 Tbs chopped fresh parsley
4 Tbs butter
2 Tbs olive oil
¾ cup chopped green onion
2 garlic cloves, minced
¼ cup sherry or white wine
3 eggs
½ cup sour cream
Salt and black pepper
Freshly grated nutmeg (optional)
3 Tbs toasted walnuts, chopped
2 Tbs dry breadcrumbs
8 phyllo sheets
1 cup clarified butter
In a large skillet melt butter and oil over medium heat. Add onion and garlic and soften for 1 minute. Add mushrooms and cook over high heat until they begin to loose water. When the liquid has almost evaporated, add sherry and cook 30 seconds.
Remove from heat and mix cheeses and parsley. Season with salt, pepper and nutmeg if using.
Mix eggs and sour cream and add to the mushrooms.
Preheat oven to 350ºF. Line a baking tray with parchment paper.
On a clean surface, have clarified butter ready and a brush. Cut each phyllo dough in 4 pieces (I use scissors). Arrange one sheet on a flat surface and brush, carefully, with clarified butter. This is easier if you dot the entire dough with small amounts of butter and then spread. If you tear it, don´t worry, patch it up as best as you can.
Repeat with remaining three sheets, stacking them one on top of the other.
Sprinkle breadcrumbs along one short side, leaving 3 or 4 inches from the border. Put mushroom mixture on top of the breadcrumbs, then sprinkle nuts on top.
Starting on the short side near you, fold the dough over the filling. Brush the dough with butter. Fold the two sides inwards. Fold the packet as many times as necessary, brushing the dough with butter every time. When you´re done folding and you have a tight packet brush the entire surface with butter making sure the dough is sealed.
Bake for 30 minutes, until golden.
Cool to room tº, cut into slices and serve.
Makes 2 strudels, about 16 small portions.
Holiday Cocktails
- Glühwein from Magnolia Days
- Cookies-n-Cream Cocktails from The Urban Mrs
- Cranberry Fizz from Dinners, Dishes and Desserts
- Rosemary Orange Punsch from Galactopdx
- Candy Cane Martini from Hezzi-D’s Books and Cooks
- Raspberry Hot Chocolate from Momma’s Meals
- Chocolate Peppermint Eggnog from The Daily Dish Recipes
- Jamaican Sorrel from The Lovely Pantry
- Chocolate Peanut Butter Hot Chocolate Spoons from Chocolate Moosey
- Gingerbread Hot Chocolate from Cravings of a Lunatic
- Homemade Eggnog from Flour on my Face
- Moroccan Mint Tea from MarocMama
- Cherry Bomb from Noshing with the Nolands
- Wassel from There And Back Again
- Cranberry Sparkler Mocktail from Cupcakes & Kale Chips
- Pomegranate Cosmo from Supper For A Steal
- Poinsettia Mimosas from Big Bear’s Wife
- Egg Cream for Adults from Fast Food to Fresh Food
- Mulled Wine: Spiked and Steamy from Daddy Knows Less
- Hot Chocolate Party from Pippi’s in the Kitchen Again
- Poinsettia Cocktails from The Catholic Foodie
- The Red Carpet Diva from Cooking Underwriter
Holiday Appetizers or Hors d’oeuvres
- Cheese Ball Wreath from The Meltaways
- Caramelized Onion and Goat Cheese Tarts from My Catholic Kitchen
- Prosciutto Goat Cheese Rolls with Fig Preserves and Arugula from Shockingly Delicious
- Muenster and Spinach Pinwheels from That Skinny Chick Can Bake
- Drunk Moose Meatballs from The Foodie Army Wife
- Smoked Salmon Blinis with Cranberry-Spiced Feta from Chattering Kitchen
- Sticky Wholegrain Mustard & Ginger Cocktail Sausages from girlichef
- Potato Leek Soup from What Smells So Good
- Firecracker Shrimp and Samosas from Crispy Bits & Burnt Ends
- Cheesy Mushroom Pull Apart Bread from Small Wallet Big Appetite
- 5 Quick & Easy Appetizers for Your Holiday Party from Webicurean
- Bacon Peanut Caramel Corn from Gotta Get Baked
- Crostini topped with Voodoo Chicken Cream Dip from Country Girl in the Village
- Roxanne’s Shrimp & Andouille Sausage Queso Dip from The ROXX Box
- Herbed Holiday Party Mix from Curious Cuisiniere
- Old fashioned Swedish Meatballs from I Run For Wine
- Cheesy Chicken Broccoli Bites from Cindy’s Recipes and Writings
- Saucy Asian Meatballs from Damn Delicious
- Baked Philo Appetizers from My Cute Bride
- Fried Green Beans with Wasabi Ranch from Juanita’s Cocina
- Salsa Baked Cheese from Home Cooking Memories
- Cookie Dough Dip from The Cookie-A-Day Challenge
- Parmesan Onion Rounds from Kudos Kitchen by Renee
- Lip-smacking Cranberry Cocktail Meatballs from In The Kitchen with KP
- Hot Spinach Parmesan Dip from Comfy Cuisine
- Indian Spiced Tuna Balls from Soni’s Food
- Onion marmalade with Bacon from Ruffles and Truffles
- Roasted Cranberry Beet Borsch Shooters from Sue’s Nutrition Buzz
- Sweet Potato Dip from Mama’s Blissful Bites
- Festive Cucumber & Ginger Sushi Rolls from The Ninja Baker
- Baked Brie from Family Foodie
Candy Cane Cookies …
“This recipe comes from Mom’s very old Better Homes and Gardens cookbook,” You know the one ,the binder, with the plaid oil-cloth print cover. It’s been a mainstay in most homes since it first printed in the early 1950s.
Genuine Mexican vanilla adds wonderful depth of flavor to all your holiday cookies. Available at Lehman’s in Kidron, Ohio and on Lehmans.com.
Although these cookies take a little time to form, they’re worth it. They’re light and flavorful, with a rich taste, courtesy of the almond extract and vanilla. Try them with hot cocoa for a perfect holiday treat.
Ingredients 1/2 cup butter or margarine, softened 1/2 cup shortening 1 cup confectioners’ sugar 1 egg 1 1/2 tsp almond extract 1 tsp vanilla 2 1/2 cups all-purpose flour 1 tsp salt 1/2 tsp red food coloring 1/2 cup crushed peppermint candy 1/2 cup granulated sugar
Heat oven to 375 degrees. Mix thoroughly butter, shortening, confectioners’ sugar, egg and flavorings. Blend in flour and salt. Divide dough in half; blend food coloring into one half.
Shape 1 teaspoon dough from each half into 4-inch rope. For smooth, even ropes, roll them back and forth on lightly floured board. Place ropes side by side; press together lightly and twist. Complete cookies one at a time. Place on ungreased baking sheet. Curve top down to form handle of candy cane.
USA made for over 150 years, our peppermint ribbon candy is almost too pretty to eat. Available at Lehman’s in Kidron, Ohio or at http://www.lehmans.com.
Bake about 9 minutes or until set and very light brown. Mix candy and granulated sugar. Immediately sprinkle cookies with candy mixture; remove from baking sheet.
Makes about 4 dozen cookies.
Snickers Fudge …..
Ingredients:
For the first layer
3/4 cup milk chocolate chips 1/2 cup semi-sweet chocolate chips
For the second layer
4 tablespoons butter 1 cup granulated sugar 1/4 cup evaporated milk 2 7oz. jars marshmallow creme 8 Tbs. malted chocolate milk powder 1 teaspoon vanilla
For the third layer
14 ounce package caramel cubes 1/4 cup heavy cream
For the fourth layer
1 cup milk chocolate chips 3/4 cup semi-sweet chocolate chips
To make the first layer In microwave safe bowl, combine chips and heat for 1 1/2 minutes, stirring every 30 seconds until fully melted. Once melted, stir vigorously for one minute. This will help it stay set at room temperature. Pour the mixture into a parchment paper lined 13 x 9” baking pan. Use a spatula to spread the mixture to an even layer and place in the refrigerator until set.
To make the second layer In a medium heavy saucepan, melt butter over medium-high heat. Mix in sugar and evaporated milk. Once it comes to a boil, let cook 5 minutes while stirring. Remove from the heat and quickly stir in marshmallow creme, chocolate malt powder and vanilla. Pour over the set chocolate layer and use a spatula to gently spread mixture in an even layer. Place in the refrigerator until set.
To make the third layer Place the unwrapped caramel cubes and heavy cream in a medium saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread to an even layer with an off-set spatula. Place in the refrigerator until set.
Once all layers are set, cut into bite-size pieces, similar to size you’d find at the grocery store. Set aside.
To make the fourth layer In microwave safe bowl, combine chips and heat for 1 1/2 minutes, stirring every 30 seconds until fully melted. Once melted, stir vigorously for one minute. This will help it stay set at room temperature. Leave chocolate in bowl, and hand dip each candy piece, top-side down. Use the edge of the bowl to scrape off excess chocolate. Put on parchment paper and refrigerate until set.
