The most difficult part of the preparation is all the chopping of the vegetables.  But once you get past that, it’s all downhill.

Chopping vegetables is what takes up the most time

Easy Risotto with Squash

1 generous Tablespoon of butter
¾ cup finely chopped onions
½ cup finely chopped zucchini
½ cup finely chopped yellow squash
½ cup finely chopped butternut squash
½ cup finely chopped red pepper
1 ½ tsp. Italian herbs
1 can (2 cups) low-sodium chicken broth
½ cup water
½ cup white wine
12 oz. (1 ½ cups) Arborio rice
6 oz. shredded Parmesan cheese
6 oz. cooked chicken
Salt and pepper to taste

–Heat butter and onions, sauté a few minutes.  Add remaining vegetables and sauté 4 to 5 minutes.  Add herbs, rice, white wine, broth, and water; stir, cover and simmer 10 minutes.  Add Parmesan, salt, pepper and chicken; cook 5 more minutes (covered) until rice is tender and chicken is heated through.

Tastes like you slaved for hours.... NOT!

Serve with fresh fruit.

Egg Breakfast Casserole

8 slices of bread (I use Country Buttermilk loaf)
2 cups (8 oz.) shredded Mexican style cheddar jack cheese
1 box (2.1 oz.) fully cooked bacon*
4 eggs
2 ½ cups milk
¾ tsp. dry mustard
¼ tsp. Worcestershire sauce
1 can condensed mushroom soup
½ cup milk

–Grease a 9×13” pan.  Cube the bread.  (Involve the kids:  cut the bread slices crosswise into 1-inch strips, then have them tear the strips into 1-inch squares and throw them in the baking dish.  Also, have them tear the bacon slices into bits for the next step). Put bread into bottom of the pan.  Sprinkle with crumbled bacon.  Top with cheese.  Beat together eggs, milk, dry mustard, and Worcestershire sauce in a bowl.  Pour over cheese and cover with plastic wrap; refrigerate overnight.

Next morning:  Uncover casserole.  Dilute soup with ½ cup milk and pour over top of casserole.  Bake uncovered at 350 degrees for one hour or until center is set.  Let stand 5 minutes before serving.

*can substitute diced ham or cooked breakfast sausage for the bacon

This last week I have been feeling like Supervisor Elf in the toy factory after pulling back-to-back double shifts.  Baking, crafting, making lists and checking them twice.  Thanks to a renegade shopping trip yesterday on an early lunch hour, my mission to find the perfect gift is complete.  Now all there is left to do is let the scene play out.

I wonder if my dear Santa is feeling the same way.  In any case, here are my reasons for loving that man:

1.  He’s so jolly.  Who doesn’t like to laugh?  Ho, ho, ho!

2.  He’s got a belly like a bowlful of jelly.  I share his disdain for high impact aerobics.

3.  He’s generous.  All season long he’s listened to bazillions of little tykes recite their hopes and dreams for Christmas morn.  “I want….. I want….. I want.”  All these kids engrossed in self-centeredness and not one disdainful glance or unkind word.  That’s taking a licking and keepin’ on ticking.

4.  He has a great work ethic.  Who else would be at every mall on every corner day in and day out from mid-November through Christmas Eve, letting boys and girls climb up on his lap?  Crying babies.  Kids who smell like liverwurst.  Tyrants who want to test him and see if his beard is real.  Santa’s got a real love for the job.

5.  For one night a year, he packs it all in and rides the wave of one big sugar high.  Do the guy a favor:  when you leave cookies and milk for Santa, please refrain from anything gluten-free, low in sugar or store bought.  He deserves the very best, all butter, freshly baked, frosted with love goodness a gal can muster.

Santa, you da man.  See you in approximately 47 hours and 23 minutes.  I’ve been good.

My collection of Santas is vast. I often wonder why this one is holding a pig, of all things. I was told once that having a pig is a sign of good luck and prosperity for the new year. I wonder if that's true.

If you want a sweet idea that doesn’t take much time, Almond Bark can be transformed into a multitude of candy treats.  (I have no earthly idea why it’s called “Almond Bark” because it contains no almonds, and it does not resemble bark.  But that’s what it’s called at the grocery store, in the baking aisle.) This time of year I have both Chocolate and White Chocolate Almond Bark on hand for melting and dipping pretzels, dried fruits, Oreo cookies, peanut butter sandwiched between butter crackers, candy canes and anything else that comes to mind.

For this recipe, dump into a medium bowl:

Mini pretzels (you can use mini twists or any fun shape you find)

Dried cranberries

Cashews (shelled pistachios also work great)

Candy coated pieces (like M&Ms)

Use as much or as little of each of these ingredients as you’d like.  I tend to go light on the cranberries and the candy coated pieces so you get more of the crunch of the nuts and pretzels. Let the kids mix everything together with their clean little hands.

Melt white chocolate almond bark in the microwave according to the package directions, and pour over the pretzel mixture.  Stir to let the white chocolate coat everything, but work quickly so it doesn’t start to set up.  Drop the mixture onto a sheet of wax paper and spread with the back of a spoon.  Once the white chocolate sets up, you (or the kiddies) can break the layer of candy into chunks and bag individually for giving, or put a few pieces of candy in cupcake liners to serve.

Deconstructed method: this is just a different presentation, but this would work equally great at an appetizer / dessert party or as a teacher’s gift.  Keep all ingredients separate in shallow bowls.  (You will want to coarsely chop the dried cranberries and nuts.)  Start with a pretzel: dip it into the melted white chocolate, then drag it through the cranberries, nuts, and candy coated pieces.  Let rest on wax paper to set up.  Continue until you’ve exhausted all ingredients.

Let the kids loose: melted Milk Chocolate Almond Bark is really fun for the kids to use as a way to make “gourmet” dipped pretzels.  Use large pretzel twists or pretzel rods to dip.  While the chocolate is still in liquid form, sprinkle with chopped nuts, or toffee bits, or cookie decorating sugars, or smashed hard candy pieces.  You can put 3 or 4 chocolate dipped pretzels into a clear cellophane goody bag, tie, add a simple ribbon and you have ready made gifts good to go.

"Deconstructed" version for your sophisticated friends

Fill with water.  Dump in a bag of fresh cranberries.  These float, so the little red berries will form a union of luscious color at the top of the water line.

Carefully place a floating candle in the center of the cranberries.  Be careful not to douse the wick with water.  Light the candle.  Voilá!  (Bet that exertion of energy left you winded.)

Candlelight is one way to visually warm up a room.  It does wonders for drab corners and odd areas that are decorating conundrums.  In this photo, I used the same concept but chose smaller hurricanes to brighten up a dingy sitting area next to the Christmas tree.  Fresh-cut evergreen in one; cranberries, water and floating candle in the other.

Doesn’t candlelight increase the “stunning” factor in any situation?

It's quick, so you can get on with the more important stuff.

Chill the wine.

When you’re short on time, the best plan is a few really good ingredients and a “serve yourself” mentality.  A couple bottles of red, a couple of bottles of white, bottled water, ice, and glasses.  Set out the corkscrew and let visitors help themselves to drinks as they arrive.  For something light to munch on, make a stop at the deli section of the market.  Most of them have a gourmet section these days that house all sorts of wonderfully quick options:  marinated olives, antipasto, artisan cheeses, a loaf of freshly baked crusty bread.  Pick up whole nuts out of the shell, like almonds or walnuts.  And a bunch of robust, colorful seedless grapes.  Think fresh, whole flavors in small bites — nothing processed, partially hydrogenated or microwaved.  Just good honest morsels.

If you want to earn bonus points, wrap thinly sliced prosciutto around delicate slices of melon and nestle them into your presentation among the nuts, fruit and cheeses.  Or if you’re planning ahead, try this recipe for crispy cheese wafers.  It is a mix of salty/savory/nutty crunch that goes great with a glass of vino.  They can be made a few days ahead and stored in an airtight container.

Herbed Parmesan Wafers

1 cup coarsely grated Parmigiano-Reggiano cheese (pick a really good chunk of this at the deli and grate it using a box grater)

These make-the-day-before bites are big on flavor

1/3 cup sliced almonds

2 T. chopped pine nuts

2 tsp. chopped fresh rosemary

Line a baking sheet with a nonstick baking mat, or use a non-stick baking sheet.  Combine all ingredients in a bowl.  Divide cheese mixture evenly into 4 piles on a work surface.  Working with one portion at a time, divide pile evenly into 5 smaller piles, placing them at least 1″ apart on baking mat.  Gently flatten each pile into a 2″ to 2 1/2″ circle, making sure there are no large holes.

Bake at 400 degrees for 4 to 5 minutes or until edges are browned and wafers are bubbly throughout.  DON’T LEAVE THE KITCHEN during the baking!  Turn the oven light on and watch the magic unfold before your eyes.  Just a minute too long and they will brown and turn bitter.  Save them from the oven before they go too far.  Working quickly, carefully transfer hot waters with a thin spatula onto a cooling rack — again:  work quickly!!! Don’t answer the phone or run to change a load of laundry, or the wafers will become one with the pan and you’ll regret the whole experience.

You will impress the heck out of your friends with these cheese wafers.  Any leftovers can be crumbled on top of a salad or floated on top of a great soup, like the Tomato Tortellini recipe I posted previously.

What’s key here is that you spend time enjoying the company of your friends and not worrying about anything else.  It’s your hour or so.  Use it wisely connecting with people you like, love, and otherwise adore.  Or secretly lust.  Or covet their hair color.  Or admire their knack for telling a good joke.

http://theeditor50.wordpress.com/2009/10/01/when-you-really-are-santa/

"Merry Old Santa Claus" gets the clay treatment

But I think working with clay is therapeutic, so give it a chance. I made these clay ornaments last year and loved the results.  Since I’m a graphic designer by trade, I own a lot of 17th and 18th century renderings, and I love the old Thomas Nast Santas.  I found a way to make them into tree ornaments and give them away on tops of packages.

The original instructions for this project came from a Southern Living “Home for the Holidays” magazine circa 2002, using old family photographs.  Someday, I’ll get around to making these using images of my relatives, but for now, I’m hooked on the antique etchings I used.

You’ll need:  Sculpey clay in white or ivory, a plastic rolling pin, wax paper, baby powder, cookie cutters, knife, cookie sheet, and adornments.  And photos or artwork you’d like to use.

First, scan your images and use a computer program (like Photoshop) to flip the images.  Print them out, and make black and white copies on the copy machine (laser printer, ink jet, and color toner will not work for this project).  Once you have the mirror images you desire at the size you want, you’re ready to start rolling out the clay.  (If it doesn’t matter to you which direction the image faces, then don’t worry about trying to create a mirror image on the computer.  Just go for it.)

Put baby powder on the countertop to prevent the clay from sticking, and roll it out like cookie dough, about 1/8″ to 1/4″ thick.  Cut or tear the photocopies of your artwork and place over clay for sizing, then cut the clay with a knife or cookie cutters around the art.  Remove the art and transfer the cut clay to a baking sheet covered with wax paper.  If you would like, use fork tines or toothpicks to give the edges of the clay ornaments some texture.

Place the artwork (photocopy side down) onto the clay, and burnish it down with your thumb or the back of a spoon to transfer the image to the clay.  Cover all the ornaments with another layer of wax paper, then weight the ornaments down with a heavy book overnight.  (The ink will transfer to the clay and become much darker).

The next day, gently peel away the paper, being careful not to smudge the images on the clay.  Add any clay adornments; punch holes in the top of the ornaments with a plastic straw.  Bake ornaments at 250 degrees for 35 minutes, checking to be sure the oven doesn’t get too hot (bubbling will occur in the clay).

I found that the less dense the gray, the better the images transferred to the clay.  So choose artwork that has strong lines and contrast in black and white.

Once ornaments are cool, you can give them a light dusting of glitter spray.  Add a ribbon or twine for hanging.  And admire your work.

This is one of my favorite soups that I make year round. It’s great with a side salad and garlic bread, or just by itself with grated Italian cheese sprinkled on top. It’ll take about 20 minutes start to finish. I promise it will warm you inside and out. So put on your favorite holiday tunes and grab the big stock pot.

Tomato Tortellini Soup

1 T. olive oil

1/2 tsp. dried basil

3/4 cup chopped onion

*one medium carrot, grated (optional — I do this if I feel like kicking up the nutrients.)

1 can (14.5-oz.) diced tomatoes

2 cans (14.5-oz.) low sodium chicken broth

2 1/2 cups V8 tomato juice

2 tsp. honey

1 package frozen cheese tortellini

–Heat oil in a large Dutch oven; sauté chopped onion. Add basil and finely grated carrot, if desired, and cook another minute. Add tomatoes, broth, tomato juice, and honey. Stir, bring to a boil. Throw in tortellini, give it a good stir, put a lid on it, and wait about 10 minutes. Tortellini are done when they float to the top, but check for desired tenderness.

–Serve with freshly grated Parmesan cheese or Italian cheese blend sprinkled on top

–If you have a chunk of fresh Parmesan in the house, you can throw the tough rind into the pot toward the last 10 minutes of cooking to add flavor and texture to the soup

Soup’s on!

Pumpkin Squares

Crust:
½ cup flour

½ cup rolled oats

Take a pie crust Plan B

½ cup chopped pecans
¼ cup packed brown sugar

¼ cup melted butter

1 tsp. vanilla extract
½ tsp. cinnamon

Filling:
½ cup sugar

½ tsp. salt
1 tsp. cinnamon

½ tsp. ground ginger
¼ tsp. ground nutmeg

1/8 tsp. ground cloves
2 eggs
1 can (15-oz.) pure pumpkin

1 can (12-oz.) evaporated milk
Preheat oven to 350 degrees. Spray a glass 8×8″pan with cooking spray.
Make the crust: Combine all crust ingredients and mix well. (Mixture will be crumbly). Press into the bottom of the baking pan. Bake 10 minutes and then let cool 5 minutes.

Make the filling: Use a wire whisk to combine sugar, salt, cinnamon, ginger, nutmeg, and ground cloves in a small bowl. In a large bowl, whisk together eggs and the pumpkin. Add sugar mixture and whisk to combine. Gradually whisk in milk. Pour over partially baked crust. Bake for one hour or until a wooden pick inserted into the center comes clean. Cool completely on a wire rack.

Cut into squares. Serve with whipped topping.

(Yes, that is Cool Whip on top — I am not proud. I just have pie crust standards.)