What are you cooking or baking today?

I love spritz, but haven't made them since Home Econ because I don't have a press.

Instead of cookies today, I'm roasting a chicken. Didn't feel like melting butter so I dumped the herbs in olive oil & rubbed some of that under the skin & then on top with salt & pepper. Inside you just sprinkle the same herbs without oil. Stuck it in a pan with onions & garlic & baste everything every 30 minutes with remaining oil for about an hour & a half. Juices in the pan make a great gravy.

Not sure what to have with it, but I have several side left overs in the fridge to eat up.
 
I cooked three pounds of sausage and three pounds of ground chuck. I put them each into one pound packs and froze for the holidays. They come in handy for breakfast casserole, S.O.S. or sausage balls. Chili and pizza, soup and all kinds of recipes.
If it doesn't get used for the holidays we'll have it through the winter.
I might do some chicken this way too.
I also made DHs favorite Christmas treat called Jets. It's basically butter cream balls coated in bitter chocolate. The bitter smooths the sweet out. Nice balance. His Mom always made them. I found out today that it was Martha Washington's recipe.
 
hearlady said:
I cooked three pounds of sausage and three pounds of ground chuck. I put them each into one pound packs and froze for the holidays. They come in handy for breakfast casserole, S.O.S. or sausage balls. Chili and pizza, soup and all kinds of recipes.
If it doesn't get used for the holidays we'll have it through the winter.
I might do some chicken this way too.
I also made DHs favorite Christmas treat called Jets. It's basically butter cream balls coated in bitter chocolate. The bitter smooths the sweet out. Nice balance. His Mom always made them. I found out today that it was Martha Washington's recipe.
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I make my sausage balls with raw sausage, bisquick and cheddar cheese, can you share how yours are made. I am always looking for new recipes to make for my son. He loves sausage.
 
In honour of the beginning of the "12 Days of Christmas", daughter and I made our light homemade Christmas Egg Nog/Lait de Poules pour Noël...

4 whole Medium Eggs
1 can of Condensed Milk
1 pint (about 16oz/2 cups) UHT Semi-skimmed Milk
(Only if you won't drink and drive) 1/4 pint (4oz/1/2 cup) white rum (I use coconut flavoured rum) if driving or for children change this amount to extra milk 😀

Crack your eggs in your Egg Nog jug. Grab your wand and whip your eggs until double in volume and cream coloured. Then whip in your whole can of condensed milk. Pour your milk (which BTW you can use milk of your choice!) keep whipping. Pour rum and whip again.

Hick! Slangevar... Enjoy!

To serve add a sprinkle of nutmeg or cinnamon on each glasses. Makes enough for 8 glasses. Keep Refrigerated!

Happy 12 Days of Christmas 🎄
 
cooking some swiss steak for dinner and for the next couple of days. white rice and green beans for the side.

I need to mix up some sausage balls and chocolate chip cookie dough for the son. I just put this in the freezer so they can cook fresh when they want some. Don't know if I will get to it today but it is on the list.
 
Dinner took longer to prepare than enjoying every morsels.

Using leftovers of beef and chicken stews plus puff pastry, we made two chicken bake and two steak bake pies. Steamed carrot bâtons, mashed potatoes and beef/chicken gravy to accompany.

Sticky/Soft Chocolate Chips Cookies for dessert.
 
Today I made gluten free dollar pancakes.
I’m chuckling. This is what my husband bought today. Sometimes he’s so darn cute.
He wants to make me this old cultural recipe using blueberries and molasses. It sounds interesting but then he brought this home.
I’m thinking this is serious stuff. 💕IMG_3342.jpeg
 
More cookies today, of course. Made a bunch yesterday, too.

Today I'm planning to take a stab at making tofu divan. My family loved chicken divan and I made it often before going plant based almost ten years ago. (Hard to believe it's been that long.)

I've successfully devised make-overs for several old favorite chicken recipes by substituting tofu and tweaking the cooking process. Both chicken and tofu are very mild flavored, so the recipe flavors are rarely affected by the substitution.
 

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