Packaging goodies

December 19, 2013 by Holly

When my husband and I were barely married a month, we both found ourselves out of work. Since it was also Christmastime and we knew we couldn’t spend money on gifts for family and friends, I made candy boxes.
Everyone loved them so much, they became a tradition.
I wanted to share some tricks for packaging. I prefer to use boxes over paper plates and such. It’s easier to package and stack and makes for a nicer delivery.
I buy the boxes at restaurant supply stores pretty cheaply (United Grocers Cash and Carry or something like that usually has them.)

I also use jumbo or extra large paper liners for muffin tins. You can also find these at restaurant supply stores extremely cheap.

I fill the boxes with the muffin liners filled with different treats and if I have sugar cookies I place those on top.
I have found that fudge works well to wrap larger piece tightly in plastic wrap instead of cutting into smaller pieces. It won’t dry out and people can cut how ever much they want off.

I make a document with multiple lists of the box contents, then cut apart into tags and tie to box.

I also have used this printable here, along with a list of the box contents.

I like to use some Christmas paper or washi tape to attach the two tags.

As for what to put in the boxes, I prefer to stick with some more old-fashioned sweets and candies. Also, things you can make in larger batches helps as well, like fudges and caramels.
Look under my confections category here for more ideas.

Filed Under: Candy / Confections, Christmas / Winter, Holiday Recipes

Smoked Ham (or Heaven)

March 26, 2013 by Holly

I know not everyone owns a smoker, so I have to say I’m sorry.
I’m sorry for showing you these pictures.
I’m sorry if you start to drool on your computer desk or laptop.
I’m sorry if your stomach starts grumbling.
Sorry.

I have made my glazed ham for many, many years. I still think it’s a great recipe. But then I got the idea to try smoking a ham. Goodbye glazed ham.

This ham was so unbelievably moist and flavorful, I almost didn’t believe it.
While I used a pre-cured ham that probably has been “smoked”, the “smoked” flavor that comes from a package is nothing, I repeat, NOTHING compared to what this is. Since we’re using a pre-cooked ham, you don’t have to worry so much about curing it and all that’s involved in that. We’re just heating it up, and infusing some amazing flavor while at it!
You can use either an uncut ham or spiral sliced. I used an uncut here.
If you can only find a “ready to cook” ham, that’s fine, just be sure you get the temperature up to 160 before it’s done.
If you want more of a BBQ flavored ham, just rub with a spice rub like this one on it with some mustard and brush with BBQ sauce the last half hour.

SMOKED HAM
Ham (I would keep it around 6-10 lbs, and you want a bone-in spiral sliced or unsliced, ready to heat ham)
Rub, I used 1 cup brown sugar
Glaze, I used this one
1/4 cup honey

If using a spiral sliced ham, just brush with glaze and press brown sugar into ham.
If using an uncut ham, trim fat to under 1/4″ and brush with glaze, then press brown sugar into ham.
Mix the honey with 1/4 cup of the glaze and set aside.
Place in smoker for 2 1/2 to 3 hours, brushing with the honey glaze the last half hour. If desired, you can brush with apple cider or juice every 1/2 hour to hour as well.

PS In the smoker pictures you’ll see some homemade canadian bacon smoking, which I did at the same time. I promise to share the recipe soon!

Smoked Ham (or Heaven)

March 26, 2013

by Holly

Category Grilling / Smoking Holiday Recipes Pork

Ingredients

Ham
Rub, I used 1 cup brown sugar
Glaze if desired
1/4 cup honey

Instructions

If using a spiral sliced ham, just brush with glaze and press brown sugar into ham.
If using an uncut ham, trim fat to under 1/4" and brush with glaze, then press brown sugar into ham.
Mix the honey with 1/4 cup of the glaze and set aside.
Place in smoker for 2 1/2 to 3 hours, brushing with the honey glaze the last half hour. If desired, you can brush with apple cider or juice every 1/2 hour to hour as well.

Filed Under: Grilling / Smoking, Holiday Recipes, Pork

Brussels Sprouts with Bacon and Walnuts

December 14, 2012 by Holly

Brussels sprouts are one of my favorite vegetables. I usually roast them, and sometimes I slice thinly and saute with some Canadian bacon. Either way, I love them. While this recipe takes a little more effort (like 5 minutes maybe) it’s totally worth it. I ate 3 helpings of this dish and ignored everything else on the table. 🙂 I think this is my new holiday side dish I liked it so much!

BRUSSELS SPROUTS WITH BACON AND WALNUTS

2 T cider vinegar
1 T brown sugar
1 T olive oil
1/2 lb bacon, thick sliced
1 T unsalted butter
1 pound brussels sprouts (about 1 stalk)
1/2 cup chopped walnuts, toasted
salt and pepper, to taste

Cook bacon until crisp, reserving 1 T bacon drippings.
Chop bacon and set aside.
In a small bowl, whisk together the vinegar, brown sugar, and oil. Set aside.
Heat the bacon drippings with the tablespoon of butter in a large pan over medium high heat. Thinly slice brussels sprouts and add to pan. Cook for about 5 minutes, until tender. Add bacon, walnuts, and dressing off the heat. Add salt and pepper to taste.

Recipe source: very slightly adapted from Pinch My Salt

Brussels Sprouts with Bacon and Walnuts

December 14, 2012

by Holly

Category Holiday Recipes Side Dishes

Ingredients

2 T cider vinegar
1 T brown sugar
1 T olive oil
1/2 lb bacon, thick sliced
1 T unsalted butter
1 pound brussels sprouts (about 1 stalk)
1/2 cup chopped walnuts, toasted
salt and pepper, to taste

Instructions

Cook bacon until crisp, reserving 1 T bacon drippings.
Chop bacon and set aside.
In a small bowl, whisk together the vinegar, brown sugar, and oil. Set aside.
Heat the bacon drippings with the tablespoon of butter in a large pan over medium high heat. Thinly slice brussels sprouts and add to pan. Cook for about 5 minutes, until tender. Add bacon, walnuts, and dressing off the heat. Add salt and pepper to taste.

Filed Under: Holiday Recipes, Side Dishes

Pepperoncini Bites

November 20, 2012 by Holly

These make great “emergency” appetizers. I love making them on holidays for snacks before the meal. With only 3 ingredients and no cooking involved, they don’t take hardly any time to put together. We’ve been making them ever since we had them at my sister’s wedding reception many years ago and everyone still loves them.
You can make them spicier by using larger pieces of pepperoncini, or more mild by using more cream cheese or smaller pieces of pepperoncini.

PEPPERONCINI BITES
Hard dry salami, sliced
cream cheese
Pepperoncinis, sliced

Spread about 1/2 tsp cream cheese on each slice of salami, then place a slice of pepperoncini in the middle, roll up, and secure with a toothpick.

Pepperoncini Bites

November 20, 2012

by Holly

Category Appetizers / Dips / Snacks Holiday Recipes

Ingredients

Hard dry salami, sliced
cream cheese
Pepperoncinis, sliced

Instructions

Spread about 1/2 tsp cream cheese on each slice of salami, then place a slice of pepperoncini in the middle, roll up, and secure with a toothpick.

Filed Under: Appetizers / Dips / Snacks, Holiday Recipes

Turkey Gravy 101

November 16, 2012 by Holly

Gravy is essential for the holiday meal. Good gravy that is. 🙂
The best gravy starts from homemade turkey stock, and is easier than you think. The turkey stock can be made days ahead of time as well.
If you don’t make homemade stock, just use the best quality chicken stock you can. I don’t care how moist your turkey is, it will only be better with this. This gravy is smooth, velvety even, and the flavor is beyond amazing.

TURKEY GRAVY 101
makes approx. 3 cups

FOR THE GRAVY
Drippings from turkey roasting pan, optional
4-5 cups turkey stock (or chicken stock if needed, also may not need as much if using drippings)
4 T unsalted butter
6 T flour
salt and pepper to taste

FOR THE TURKEY STOCK
1 tsp oil
neck and giblets from turkey
1 onion, peeled and quartered
1 carrot, cut in thirds
1 celery stalk, cut in thirds (leaves left on the top)
12 cups water
1 tsp dried rosemary (or 1 sprig fresh)
1 tsp dried thyme (or a couple sprigs fresh)
2 bay leaves
1 tsp peppercorns

Make the turkey stock:
Heat oil in a large pot and heat over medium high heat. Add the neck and gizzards and sear.
Add the onion, carrot, and celery and cook for several minutes to sear.

Add the water, rosemary, thyme, bay leaves, and peppercorns and bring to a boil. Let simmer for 2 to 3 hours, or until reduced to about 3 or 4 cups.

Make the gravy:
After removing the turkey from the roasting pan (mine has a rack with handles, I HIGHLY recommend one like that), this is what your pan should look like:

Scrape all the drippings into a fat separator or large measuring cup (I HIGHLY recommend this one from OXO).

If you have a fat separator, you’ll be able to go ahead, but if not you want to let the drippings sit for a while until the fat collects to the top and you can spoon it off. You can also not use the drippings at all if you’d rather. I find that I get a much less greasy gravy using a fat separator with great flavor.
Pour drippings into a large measuring cup and add turkey broth to measure 4 cups. (If not using drippings just measure out 4 cups turkey broth, or if not making turkey broth, just add chicken broth to make 4 cups).
If making the gravy in your roasting pan, place over 2 burners on medium high heat. I prefer to use a saucepan.
Heat the butter until melted, then add the flour and cook for one to two minutes, mixing to make a smooth roux.

Gradually whisk in turkey drippings/broth mixture, whisking constantly and bringing to a boil.
Reduce heat to low and let simmer until thickened, about 10-15 minutes.
If it gets thicker than desired, just whisk in more broth. Season with salt and pepper as needed.

LEFTOVER GRAVY TIP:
Heat over medium heat, whisking in turkey or chicken broth to thin as needed.

Turkey Gravy 101

November 16, 2012

by Holly

Category Holiday Recipes Sauces / Condiments

Ingredients

FOR THE GRAVY

Drippings from turkey roasting pan, optional
4-5 cups turkey stock (or chicken stock if needed, also may not need as much if using drippings)
4 T unsalted butter
6 T flour
salt and pepper to taste

FOR THE TURKEY STOCK

1 tsp oil
neck and giblets from turkey
1 onion, peeled and quartered
1 carrot, cut in thirds
1 celery stalk, cut in thirds (leaves left on the top)
12 cups water
1 tsp dried rosemary (or 1 sprig fresh)
1 tsp dried thyme (or a couple sprigs fresh)
2 bay leaves
1 tsp peppercorns

Instructions

Make the turkey stock:

Heat oil in a large pot and heat over medium high heat. Add the neck and gizzards and sear.
Add the onion, carrot, and celery and cook for several minutes to sear.
Add the water, rosemary, thyme, bay leaves, and peppercorns and bring to a boil. Let simmer for 2 to 3 hours, or until reduced to about 3 or 4 cups.

Make the gravy:

After removing the turkey from the roasting pan (mine has a rack with handles, I HIGHLY recommend one like that), this is what your pan should look like:
Scrape all the drippings into a fat separator or large measuring cup
If you have a fat separator, you'll be able to go ahead, but if not you want to let the drippings sit for a while until the fat collects to the top and you can spoon it off. You can also not use the drippings at all if you'd rather. I find that I get a much less greasy gravy using a fat separator with great flavor.
Pour drippings into a large measuring cup and add turkey broth to measure 4 cups. (If not using drippings just measure out 4 cups turkey broth, or if not making turkey broth, just add chicken broth to make 4 cups).
If making the gravy in your roasting pan, place over 2 burners on medium high heat. I prefer to use a saucepan.
Heat the butter until melted, then add the flour and cook for one to two minutes, mixing to make a smooth roux.
Gradually whisk in turkey drippings/broth mixture, whisking constantly and bringing to a boil.
Reduce heat to low and let simmer until thickened, about 10-15 minutes.
If it gets thicker than desired, just whisk in more broth. Season with salt and pepper as needed.

LEFTOVER GRAVY TIP:

Heat over medium heat, whisking in turkey or chicken broth to thin as needed.

Filed Under: Holiday Recipes, Sauces / Condiments

Pumpkin Bread Pudding with Caramel Apple Sauce

October 17, 2012 by Holly

I don’t like bread pudding. Or so I thought…
I’ve always thought of bread pudding as a southern food, which we never ate in our home, and I didn’t experience much of until I traveled with my job.
There are lots of things in the South that I loved… but bread pudding just wasn’t one of them. And then… I made this one. I tweaked and simplified it from Bobby Flay and I don’t know how different it ended up tasting, and I don’t care. We absolutely loved it and when I served it at my Christmas Tea Party last year it was the biggest hit of everything.
All components can be made ahead of time, making it a perfect holiday dessert in my book. Well… plus it’s delicious, delicious, delicious.. so that helps too. 🙂

PUMPKIN BREAD PUDDING WITH CARAMEL APPLE SAUCE
2 cups heavy cream
1 cup milk
1 vanilla bean, seeds scraped (reserve scraped bean for another use)
6 egg yolks
1/2 cup sugar
1 cup pumpkin puree, canned or homemade
Pumpkin bread, prepared according to recipe below
Caramel Apple sauce, recipe below
Whipped Cream

Whisk the cream, milk, and vanilla bean seeds in a small pot over medium heat. Bring to a simmer.
Whisk the yolks, sugar, and pumpkin together in a large bowl. Add the hot cream mixture slowly, whisking to combine. Strain into another bowl.
Cut the pumpkin bread in 1 to 1/2 inch cubes and spread out in a 9 by 13 inch pyrex. Pour the custard over the bread, pushing to submerge the bread fully.
Let sit for 10 to 15 minutes before placing the pyrex pan in a larger roasting pan and adding hot water halfway up the sides of the pyrex.
Bake uncovered for 1 hour at 325 degrees.

Remove from water bath and let cool slightly before serving. Serve scoops topped with caramel apple sauce and whipped cream.
MAKE AHEAD: You can make this a couple days ahead of time, and rewarm in the oven just until warm. Best eaten warm.

PUMPKIN BREAD
4 T unsalted butter
1 3/4 cup flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1 1/2 cups sugar
1/4 cup vegetable oil
scant 1 cup (8 oz) pumpkin puree, canned or homemade
2 eggs
2/3 cup water

Whisk the flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves together in a bowl.
Cream the butter, sugar, and oil with a hand mixer (or stand mixer with paddle attachment on high until light and fluffy, about 1 minute.
Add the pumpkin puree, mix until well combined. Add eggs one at a time then add the flour mixture and water, mixing just until combined.
Butter a 9 inch loaf pan and spread batter in pan.
Bake at 350 for 60 to 75 minutes, or until a toothpick inserted in the center comes out clean. Cool on a rack for 10 minutes, then remove from pan and cool completely.
Cut cooled bread into 1/2 inch cubes and spread out on a large baking sheet.
Bake at 325 degrees for about 20 minutes, flipping once. Cool and set aside.

CARAMEL APPLE SAUCE
1 cup cream
1/2 cup apple juice
1 star anise
4 whole cloves
2 cinnamon sticks
1/8 tsp ground nutmeg
1 1/2 cups sugar
1/2 cup water
1 T apple cider vinegar

Combine the cream, apple juice, star anise, cloves, cinnamon sticks, and nutmeg in a small pot and bring to a simmer over medium high heat.
Remove from the heat and leave to steep for at least 20 minutes.
Strain into a clean pot and put on warm while you make the caramel in another pot:
Combine the sugar, water, and vinegar in a medium pot over high and cook without stirring until it is a deep amber color, about 8 minutes. Slowly whisk in the warm cream, whisking constantly until smooth.
Make up to 2 days ahead of time, rewarming on low when needed.

Recipes adapted from Bobby Flay

Pumpkin Bread Pudding with Caramel Apple Sauce

October 17, 2012

by Holly

Category Desserts Holiday Recipes

Ingredients

2 cups heavy cream
1 cup milk
1 vanilla bean, seeds scraped (reserve scraped bean for another use)
6 egg yolks
1/2 cup sugar
1 cup pumpkin puree, canned or homemade
Pumpkin bread, prepared according to recipe below
Caramel Apple sauce, recipe below
Whipped Cream

PUMPKIN BREAD

4 T unsalted butter
1 3/4 cup flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1 1/2 cups sugar
1/4 cup vegetable oil
scant 1 cup (8 oz) pumpkin puree, canned or homemade
2 eggs
2/3 cup water

CARAMEL APPLE SAUCE

1 cup cream
1/2 cup apple juice
1 star anise
4 whole cloves
2 cinnamon sticks
1/8 tsp ground nutmeg
1 1/2 cups sugar
1/2 cup water
1 T apple cider vinegar

Instructions

Whisk the cream, milk, and vanilla bean seeds in a small pot over medium heat. Bring to a simmer.
Whisk the yolks, sugar, and pumpkin together in a large bowl. Add the hot cream mixture slowly, whisking to combine. Strain into another bowl.
Cut the pumpkin bread in 1 to 1/2 inch cubes and spread out in a 9 by 13 inch pyrex. Pour the custard over the bread, pushing to submerge the bread fully.
Let sit for 10 to 15 minutes before placing the pyrex pan in a larger roasting pan and adding hot water halfway up the sides of the pyrex.
Bake uncovered for 1 hour at 325 degrees.
Remove from water bath and let cool slightly before serving. Serve scoops topped with caramel apple sauce and whipped cream.
MAKE AHEAD: You can make this a couple days ahead of time, and rewarm in the oven just until warm. Best eaten warm.

PUMPKIN BREAD

Whisk the flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves together in a bowl.
Cream the butter, sugar, and oil with a hand mixer (or stand mixer with paddle attachment on high until light and fluffy, about 1 minute.
Add the pumpkin puree, mix until well combined. Add eggs one at a time then add the flour mixture and water, mixing just until combined.
Butter a 9 inch loaf pan and spread batter in pan.
Bake at 350 for 60 to 75 minutes, or until a toothpick inserted in the center comes out clean. Cool on a rack for 10 minutes, then remove from pan and cool completely.
Cut cooled bread into 1/2 inch cubes and spread out on a large baking sheet.
Bake at 325 degrees for about 20 minutes, flipping once. Cool and set aside.

CARAMEL APPLE SAUCE

Combine the cream, apple juice, star anise, cloves, cinnamon sticks, and nutmeg in a small pot and bring to a simmer over medium high heat.
Remove from the heat and leave to steep for at least 20 minutes.
Strain into a clean pot and put on warm while you make the caramel in another pot:
Combine the sugar, water, and vinegar in a medium pot over high and cook without stirring until it is a deep amber color, about 8 minutes. Slowly whisk in the warm cream, whisking constantly until smooth.
Make up to 2 days ahead of time, rewarming on low when needed.

Filed Under: Desserts, Holiday Recipes

Breakfast Strata

October 2, 2012 by Holly

This weekend is one of my favorite weekends of the year. Not only is it starting to feel like fall, but it’s General Conference too. (If you don’t know what that is, we’re Mormon and basically it’s a weekend where our church leaders speak and it is broadcast on the BYU channel or online- or you can go in person if you’re in Utah). We usually have this for breakfast or a brunch inbetween sessions since I can make it the day before and just pop it in the oven.
It’s also nice for holidays or anytime you want a super quick hot breakfast that you can make ahead of time. Even my hubby who does not love eggs likes this. (I’m sure the bacon doesn’t hurt 😉
If you have a large group, you can double this and put it in a 9 by 13 inch pan as well, we’ve done that many times.

BREAKFAST STRATA
6-8 slices thick bread, crust removed and cut in 1″ cubes (8 cups)
1/2 lb mild italian sausage, cooked
1/2 lb bacon, cooked and crumbled (or extra sausage or chopped ham)
1 1/2 cups shredded cheddar cheese
2 cups milk
4 eggs
1/4 tsp salt
pinch black pepper
1 tsp dry mustard (I only use Coleman’s brand- it’s so much better)

Spray a 8 or 9 inch square pan or casserole pan with nonstick coating.
Mix the bread, meat, and cheese together and place in pan.
Beat eggs, milk, salt, and mustard together until well combined and pour over bread mixture in pan.
To make ahead you can cover and chill up to overnight at this point.
Bake at 325 degrees for 35 to 45 minutes. (If chilled, place in oven while it preheats so pan warms slowly).

Recipe adapted from my friend Holly P.

Breakfast Strata

October 2, 2012

by Holly

Category Breakfast Holiday Recipes

Persons

Ingredients

6-8 slices thick bread, crust removed and cut in 1″ cubes (8 cups)
1/2 lb mild italian sausage, cooked
1/2 lb bacon, cooked and crumbled (or extra sausage or chopped ham)
1 1/2 cups shredded cheddar cheese
2 cups milk
4 eggs
1/4 tsp salt
pinch black pepper
1 tsp dry mustard (I only use Coleman’s brand- it’s so much better)

Instructions

Spray a 8 or 9 inch square pan or casserole pan with nonstick coating.
Mix the bread, meat, and cheese together and place in pan.
Beat eggs, milk, salt, and mustard together until well combined and pour over bread mixture in pan.
To make ahead you can cover and chill up to overnight at this point.
Bake at 325 degrees for 35 to 45 minutes. (If chilled, place in oven while it preheats so pan warms slowly).

Filed Under: Breakfast, Holiday Recipes

Cheesy Parmesan Rolls

March 30, 2012 by Holly

There is something about serving warm rolls or bread with dinner that makes the meal time special. I love seeing my hubby smile when he gets home from work and smells hot bread.
While holidays aren’t usually when I make newer recipes, since we all seem to crave the old family favorites on those days, these are so good I may just serve them on Easter. They have an amazing buttery crust and the surprise of cheese in the center makes it even better. I thought they were best with sharp cheddar or our absolute favorite, Kerrygold aged Irish Cheddar. YUM!

CHEESY PARMESAN ROLLS
Dough:
4 1/2 tsp instant yeast
1/2 cup warm water
1 cup warm milk (or water and add 3 T non instant milk powder)
1 egg, lightly beaten
1/4 cup butter, at room temperature
1/3 cup sugar
1 tsp salt
5-6 cups flour

Filling:
4-8 oz cheddar cheese, cut in 15 cubes (depending how cheesy you want- and I would suggest sharp cheddar or my fav, Kerrygold Irish Cheddar)

Topping:
2 T butter, melted
1/4 cup breadcrumbs
1 T Italian seasoning
1/4 cup grated Parmesan cheese
1 egg yolk beaten with 1 T water

Make the dough: Combine all dough ingredients in a large bowl (starting with 5 cups of flour), and mix until dough is soft and elastic. Add up to 1 additional cup of flour if needed, but don’t add if you don’t have too. You want the dough to be really soft.
Place in a greased bowl and cover. Let rise in warm spot for 20-30 minutes.
Spray or butter a 9 x 13 inch pan. Divide dough into 15 pieces. Place a piece of cheese on each peace of dough and form dough around cheese, completely enveloping it and sealing the dough around it.
Place rolls pinched side down in pan (3 rows of 5 fits well).
Cover with a tea towel or loose plastic film and let rise for another 15-20 minutes, or almost doubled in size.
Make the topping: Combine the butter with herbs, bread crumbs, and parmesan. Brush the rolls with the egg wash and sprinkle with the parmesan mixture liberally.
Bake at 375 degrees for 15-18 minutes or until golden brown. Serve warm.
These also freeze and reheat very well.

Source: slightly adapted from Mel’s Kitchen Cafe originally from King Arthur Flour

Cheesy Parmesan Rolls

March 30, 2012

by Holly

Category Bread, Yeast Holiday Recipes

Persons

Ingredients

Dough:

4 1/2 tsp instant yeast
1/2 cup warm water
1 cup warm milk (or water and add 3 T non instant milk powder)
1 egg, lightly beaten
1/4 cup butter, at room temperature
1/3 cup sugar
1 tsp salt
5-6 cups flour
Filling:
4-8 oz cheddar cheese, cut in 15 cubes (depending how cheesy you want- and I would suggest sharp cheddar or my fav, Kerrygold Irish Cheddar)

Topping:

2 T butter, melted
1/4 cup breadcrumbs
1 T Italian seasoning
1/4 cup grated Parmesan cheese
1 egg yolk beaten with 1 T water

Instructions

Make the dough: Combine all dough ingredients in a large bowl (starting with 5 cups of flour), and mix until dough is soft and elastic. Add up to 1 additional cup of flour if needed, but don’t add if you don’t have too. You want the dough to be really soft.
Place in a greased bowl and cover. Let rise in warm spot for 20-30 minutes.
Spray or butter a 9 x 13 inch pan. Divide dough into 15 pieces. Place a piece of cheese on each peace of dough and form dough around cheese, completely enveloping it and sealing the dough around it.
Place rolls pinched side down in pan (3 rows of 5 fits well).
Cover with a tea towel or loose plastic film and let rise for another 15-20 minutes, or almost doubled in size.
Make the topping: Combine the butter with herbs, bread crumbs, and parmesan. Brush the rolls with the egg wash and sprinkle with the parmesan mixture liberally.
Bake at 375 degrees for 15-18 minutes or until golden brown. Serve warm.
These also freeze and reheat very well.

Filed Under: Bread, Yeast, Holiday Recipes

Chocolate Pecan Pie

December 16, 2011 by Holly

On Thanksgiving my hubby looked at me with a longing in his eyes and asked…

“Are we having your chocolate pecan pie tonight?”

I felt a little bad saying no, but in my defense he did wait until that day to ask : )

I made this pie for the first time as a newlywed, using a baking book my Mom had given me for a gift. It’s still a favorite 10 years later! (Which says a lot considering how much I love to bake).

This is such an easy pie to make, whips together fast, and is even better the second day.

While I prefer my homemade piecrust over the frozen variety, I won’t be the pie police, so do as you please. : )

CHOCOLATE PECAN PIE

One unbaked piecrust

1 cup corn syrup

1/2 cup sugar

4 T unsalted butter, melted

1 tsp vanilla

3 eggs

1 cup semi-sweet chocolate chips

1 1/2 cups pecan halves

Combine corn syrup, sugar, butter, vanilla, and eggs in a large bowl and beat until well combined.

Stir in chocolate chips and pecans.

Spread in unbaked piecrust.

Bake at 325 degrees for 55 to 65 minutes or until set. Cool completely.

Store in the refrigerator until ready to serve. Serve with whipped cream.

Recipe source: slightly adapted from The Complete Book of Baking by Pillsbury

Chocolate Pecan Pie

December 16, 2011

by Holly

Category Holiday Recipes Pie

Ingredients

One unbaked piecrust
1 cup corn syrup
1/2 cup sugar
4 T unsalted butter, melted
1 tsp vanilla
3 eggs
1 cup semi-sweet chocolate chips
1 1/2 cups pecan halves

Instructions

Combine corn syrup, sugar, butter, vanilla, and eggs in a large bowl and beat until well combined.
Stir in chocolate chips and pecans.
Spread in unbaked piecrust.
Bake at 325 degrees for 55 to 65 minutes or until set. Cool completely.
Store in the refrigerator until ready to serve. Serve with whipped cream.