Cookie tips, tricks, recipes, more at Our Krazy Kitchen

Do you know the secret to soft, chewy cookies? Under bake them ever so slightly. Cookies are the smallest baked items from our ovens, and they continue to bake while they cool, so even a minute more in the oven makes a huge difference. Also remember that many ovens are in need of recalibration for accurate temperature control, so even if a top chef’s recipe calls for 10 minutes in the oven, the cookies in your oven might only need 8 minutes. It’s a good idea to invest in a reliable food thermometer.

Link your dessert recipes with MckLinky below, and if they are holiday desserts, Christmas cookies, Chanukah family favorites, or other Christmas treat recipes you’ll want to also link them during our Christmas Party starting December 17.

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and be sure to link back to this post or blog.

It’s all about YOUR attitude and perception ~ Practice Random Kindness

Today I thought we’d deter from the physical world to examine our attitudes. It is very easy at this time of year to become sooooooooooo busy that many people also become petty and even mean. I’m here to say that

It really is all about the right attitude and your perception of any given situation. I was raised to believe that if you don’t have something nice to say, then don’t say anything. I was also raised to believe that it is the thought that counts and to always say please and thank you. During the past couple of weeks I have watched, I mean really watched those around me here and as I shop and do my errands and I have begun to realize that I feel like much of the time lately most people are not acting the same way whether they were raised that way or not. Much of what I keep seeing around me is selfish people who truly believe their wants come first and foremost no matter what. I hate to admit I am seeing it in my own FIL, A LOT and it’s so sad! I try very hard to smile and try to help them see that by acting kindly despite their attitude.

In my personal profile I wrote: As a Christian woman I believe life is all about change and that learning to cope with it as it happens will help you through life. I believe in Murphy’s Law, the Domino Effect, Payback’s a Bitch, and Karma. I also believe that Pay It Forward and living by the Golden Rule go a long way to keep the former from happening to begin with. I believe everything happens for a reason and that life is one big adventure. I try to see life through rose colored glasses and be as tolerant as possible. My glass is always half full. I am an optimist, extremely positive minded and usually a really upbeat person so anything goes within reason.
I really believe these things and TRY to live by them. My FIL and I differ on the meaning of the text associated with the Golden rule. He believes that those with the gold rule, which is true to a point, but I prefer to believe that given the opportunity most people will do the right thing. I seem to be so naive, even at my age, but will continue to hope for the best.

In Eastern beliefs, the karmic effects of all deeds are viewed as actively shaping past, present, and future experiences.

The Pay it Forward Foundation, the Random Acts of Kindness Organization and the Pay it Forward Movement offer many opportunities and stories for you to find your good attitude.



But I try to make it a good one at all times.
A good attitude can motivate you more than anything else!
How is your attitude doing this Christmas season?
Do you smile and say excuse me when someone accidentally bumps into you, even if it was their fault?
Do you let a mother with young children go ahead of you in line?
Do you pay for the meal of a soldier in a restaurant?
Do you make a Christmas meal for an elderly couple or help with Meals on Wheels?
Do you drop a quarter or a dollar in the Salvation Army bucket at the grocery store?
Do you collect canned goods for the food drive for the needy or a local food bank?
Do you donate toys to an Angel tree programs?

If you have time check out these 13 positive thoughts. They will make you smile.

We interrupt this regularly scheduled meme to bring you Grumpy Guy Salad & Garlic Cheese Bread

GRUMPY GUY SALAD
1 head romaine salad, cut into bite sized pieces & washed

1 orange, peeled, sectioned and cut into pieces
1 kiwi, peeled and chopped.
1 small bunch scallions, sliced thin
1 ripe pear, chopped
1 small bunch asparagus, blanched and cut into bite sized pieces
1 cup snap peas, cleaned & halved
1/3 cup peanut oil
3 tablespoons champagne vinegar
Juice of 1 lemon
3 tablespoons sugar
salt & pepper to taste

  • Wash and prep fruit and veggies.
  • Place in a large salad bowl.
  • Whisk together the peanut oil, champagne vinegar, sugar, salt & pepper until well blended.
  • Pour over salad and toss well.
  • Serve with Garlic cheese bread

GARLIC CHEESE BREAD
1/2 cup salted butter
3 cloves garlic
dash of white pepper
3/4 cup grated aged cheddar cheese
sourdough bread

  • Melt butter in a small sauce pan.
  • Mash garlic cloves.
  • Add garlic and cook until golden.
  • Add cheese, salt and pepper whisking until well blended.
  • Spread on sourdough bread.
  • Broil until golden.

For the love of Garlic

Recently I was chastised by Dave from My Year on the Grill for using jar garlic. He was soooooooooooo right. I did start using it when I was living up in the U.P. working on an investment house and fresh garlic was virtually non-existent. But, there’s no excuse now. So thank you Dave, that comment was just the kick in the butt I needed!

Garlic is a member of the onion family. Its close relatives include the onion, shallot, leek, and chives. Garlic has been used throughout history for both culinary and medicinal purposes. It has a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking. A bulb of garlic, the most commonly used part of the plant, is divided into numerous fleshy sections called cloves. Single clove garlic, also called Pearl garlic or Solo garlic is available also.

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Menu Plan Monday


Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

 DATE
 BREAKFAST
 LUNCH
 DINNER
MONDAY

12/7

 CEREAL
 SANDWICHES Jambalaya
TUESDAY 12/8

 TOAST
 LEFTOVERS
 Tuna Noodle Bake
WEDNESDAY 12/9
 YOGURT
 SOUP
 Shepherd’s Pie
THURSDAY 12/10
 FRUIT
 CHEESE & FRUIT
 SALAD
FRIDAY 12/11
 OATMEAL
 C.O.R.N.

Balsamic Peach Chicken
SATURDAY 12/12
 Baked Omelet Split Pea Soup Italian Sausage Bake
SUNDAY 12/13 Depression Eggs Cleaning the Fridge Soup Crockpot Lasagna

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Artichoke Garlic Cheese Bread ~ Monday Munchies

ARTICHOKE GARLIC CHEESE BREAD
Italian Bread, Halved
1 jar artichoke hearts, drained REALLY WELL & chopped small
3 teaspoons minced garlic, jar
1/2 cup shredded Asiago Parmesan cheese
1/3 cup shredded mozzarella cheese
1/2 teaspoon white pepper
1 teaspoon sea salt
1/2 cup Best Foods mayonnaise
butter
PURE

  • Preheat oven to 400 degrees.
  • Spray a cookie sheet with PURE.
  • Lightly butter bread halves.
  • Place bread halves buttered side up side by side.
  • In a mixing bowl whisk the seasonings into the mayonnaise.
  • Fold in artichoke pieces, garlic and Parmesan cheese.
  • Spread over bread halves and top with mozzarella cheese.
  • Bake 15 minutes or until cooked through and golden brown.
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Haystacks – Monday Munchies


Haystacks

2 cups semisweet chocolate chips
2 cups butterscotch chips (or 2 more cups chocolate chips)
1 12-ounce can of cocktail peanuts
6 ounces chow mein rice noodles

Melt chocolate and butterscotch chips in the top of a double boiler over hot (not boiling) water. Stir in nuts and noodles. Drop by teaspoonfuls onto waxed paper, foil or parchment paper lined cookie sheets. Top with colored sprinkles if desired. Cool. Store covered in the refrigerator.

Doesn’t get much easier than that does it?!

3 Sides of Crazy Menu Plans


Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

 DATE
 BREAKFAST
 LUNCH
 DINNER
MONDAY

12/7

 CEREAL
 SANDWICHES Jambalaya
TUESDAY 12/8

 TOAST
 LEFTOVERS
 Tuna Noodle Bake
WEDNESDAY 12/9
 YOGURT
 SOUP
 Shepherd’s Pie
THURSDAY 12/10
 FRUIT
 CHEESE & FRUIT
 SALAD
FRIDAY 12/11
 OATMEAL
 C.O.R.N.

Balsamic Peach Chicken
SATURDAY 12/12
 Baked Omelet Split Pea Soup Italian Sausage Bake
SUNDAY 12/13 Depression Eggs Cleaning the Fridge Soup Crockpot Lasagna

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Don’t forget Simply Delicious Sunday over at OuR KrAzY KiTcHEn!

hosted by me over at OuR KrAzY KiTcHeN
HOMESTYLE MEATOAF

MASHED CARROTS
1 small bag baby carrots, halved
2 Yukon gold potatoes, washed and cubed
1/2 cup butter, softened
1/4 +/- cup heavy cream
1/2 teaspoon nutmeg
1 teaspoon sea salt
1/2 teaspoon white pepper
Fresh grated Parmesan cheese

  • Boil potatoes and carrots until fork tender. Drain well.
  • In a large mixing bowl place softened butter on the bottom followed by the hot carrots and potatoes.
  • Mash together until uniform consistency.
  • Add cream until desired consistency and seasonings.
  • Top with freshly grated Parmesan cheese

GARLIC LEMON BRUSSELS SPROUTS
1 dozen equal sized Brussels sprouts, washed and halved
2 tablespoons champagne vinegar (Balsamic Vinegar works well too)
1 lemon, juiced
3 green onions, sliced
2 teaspoons minced garlic, jar
3 tablespoons butter

  • Wash, halve and drain the Brussels sprouts.
  • Melt butter over medium high heat.
  • Add green onions and garlic. Saute’ until golden.
  • Add Brussels sprouts and continue sauteing until tender.
  • Add lemon juice and champagne vinegar. Heat through.
  • Serve immediately.

MUSHROOM RAGOUT
3 cups mushroom mix (I used baby bellas and portabellas)
1 small shallot, minced
4 sprigs Thyme, minced
1/2 cup red wine
4 tablespoons butter
1/2 cup heavy cream
2 ounces demi-glace*
2 teaspoons minced garlic, jar
salt & pepper to taste

  • Melt butter in a large skillet over medium high heat.
  • Saute’ mushrooms until golden and tender.
  • Add shallots, garlic and thyme.
  • Continue to saute’ until translucent.
  • Deglaze the pan with the wine.
  • Add the cream and demi-glace.
  • Simmer until desired consistency.
  • Serve over HOMESTYLE MEATOAF and mashed carrots.







*Demi-glace is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which used in reference to a sauce means icing or glaze. It is traditionally made by combining equal parts of veal stock and sauce espagnole, the latter being one of the five mother sauces of classical French cuisine, and the mixture is then simmered and reduced by half. The term “demi-glace” by itself implies that it is made with the traditional veal stock. Demi-glace is hard to find and a bit expensive so I substitute 1 tablespoon Better than Beef Bouillon Aujus Base with 1/4 cup boiling water and it tastes great!
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Homestyle Meatloaf, Mashed Carrots, Garlic Lemon Brussels Sprouts & Mushroom Ragout

HOMESTYLE MEATOAF

MASHED CARROTS
1 small bag baby carrots, halved
2 Yukon gold potatoes, washed and cubed
1/2 cup butter, softened
1/4 +/- cup heavy cream
1/2 teaspoon nutmeg
1 teaspoon sea salt
1/2 teaspoon white pepper
Fresh grated Parmesan cheese

  • Boil potatoes and carrots until fork tender. Drain well.
  • In a large mixing bowl place softened butter on the bottom followed by the hot carrots and potatoes.
  • Mash together until uniform consistency.
  • Add cream until desired consistency and seasonings.
  • Top with freshly grated Parmesan cheese
GARLIC LEMON BRUSSELS SPROUTS
1 dozen equal sized Brussels sprouts, washed and halved
2 tablespoons champagne vinegar (Balsamic Vinegar works well too)
1 lemon, juiced
3 green onions, sliced
3 cloves minced garlic
3 tablespoons butter

  • Wash, halve and drain the Brussels sprouts.
  • Melt butter over medium high heat.
  • Add green onions and garlic. Saute’ until golden.
  • Add Brussels sprouts and continue sauteing until tender.
  • Add lemon juice and champagne vinegar. Heat through.
  • Serve immediately.

MUSHROOM RAGOUT
3 cups mushroom mix (I used baby bellas and portabellas)
1 small shallot, minced
4 sprigs Thyme, minced
1/2 cup red wine
4 tablespoons butter
1/2 cup heavy cream
2 ounces demi-glace*
2 teaspoons minced garlic, jar
salt & pepper to taste

  • Melt butter in a large skillet over medium high heat.
  • Saute’ mushrooms until golden and tender.
  • Add shallots, garlic and thyme.
  • Continue to saute’ until translucent.
  • Deglaze the pan with the wine.
  • Add the cream and demi-glace.
  • Simmer until desired consistency.
  • Serve over HOMESTYLE MEATOAF and mashed carrots.







*Demi-glace is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which used in reference to a sauce means icing or glaze. It is traditionally made by combining equal parts of veal stock and sauce espagnole, the latter being one of the five mother sauces of classical French cuisine, and the mixture is then simmered and reduced by half. The term “demi-glace” by itself implies that it is made with the traditional veal stock. Demi-glace is hard to find and a bit expensive so I substitute 1 tablespoon Better than Beef Bouillon Aujus Base with 1/4 cup boiling water and it tastes great!