30 DAYS OF CHRISTMAS COOKIES

Here are 30 beautiful and delicious holiday cookie recipes from the food editors at Good Housekeeping Magazine. Just click your mouse on the title above and take a look at some great cookie ideas!
Comfortcook@gmail.com
COMFORT COOK CATERING
615-525-8336

LADIES AND GENTLEMEN...START YOUR OVENS!!

Recently, my mailbox has been filling up with so many wonderful cooking magazines filled with scrumptious recipes and photos of beautiful Holiday treats and meals. (Is that the same turkey year after year on Bon Appetit? I swear those herbs are in the exact same spot, under the exact same breast, as last year's issue.) Skeptic? Anyway, this is part of all the hub bub I love about the holidays. I read all these great new recipes with all these great new ideas for sides and desserts and think, "Oh, yea, that sounds great...that would be something really different and special to serve. Ooooh, and that sounds delicious! I'm definitely gonna make that!"
Yep, I have all these great ideas going thru my head and how everyone is going to just be blown away by my originality and wonder how I come up with such amazing dishes. Then two weeks before Thanksgiving I'm so excited I start working on my menu, writing everything down, scratching out this and adding that and coming up with way too many dishes, a grocery list that's ridiculously long, even by my standards, so that when I start paring it down, it seems like the list always ends up being the same good ole traditional meal that we enjoy year after year. Tho my intentions are good, I usually throw in a couple of newbies, maybe, but I tend to stick to the good old turkey and sides that I grew up with. I imagine it's probably true with most of us.....what makes a meal special and a holiday memorable, is how it reflects how we grew up and all our favorites our Mommies and Memaws made for us on those special occasions. Really, think about it....how often do you see that ad for Green Bean Casserole throughout the year and then there it is in every magazine and newspaper from November thru December? I would love to see the sales numbers on French's Fried Onion Rings and Campbell's Cream of Mushroom Soup for those two months. You know it's gotta be like Cadbury Eggs or Peeps at Easter! Not necessarily on the weekly shopping list, but most definitely a very important part of many a holiday memory. Special treats, such as turkeys, hams, casseroles, cakes, candies, cookies, pumpkins and nuts....define tradition and have a very special place in our hearts.
Yes, I'll fry another turkey this year, 'cause it was a hit with the fellas, but I'm having my big roasted bird right there beside it.  Lesson learned. I have to have my leftovers and turkey sandwiches.  And Fried Turkey is a while 'nother sandwich, not the traditional one I look forward to the next day.
Okay, having said all that, I'm gonna get started on some of my baking and I want to share this great cookie recipe with you. I found this recipe last year about a week before Christmas and made them immediately. One of my very favorite ingredients is cranberries and I eat them year round. I always buy extra when they're fresh at the grocers during Nov. and Dec. and I keep a few bags in the freezer to pull out throughout the year. This cookie is a thin cookie. It's crisp, sugary, orange-y, and filled with cranberries. It's a delicious, light cookie that's perfect for a crunchy, sweet snack or served with cheese, they are great with my Blue Cheese Cheeseball, (recipe listed below) and they are perfect for wrapping in some clear celophane, tying with some pretty ribbon and giving as gifts. I keep some on hand for those "surprise" guests that might show up. I never know if one of the boys is going to bring home a girlfriend I didn't know about or a buddy that just needs a little lovin' around the holidays. If you like the fruits of fall, that Thanksgiving/Christmas Citrus-thing, then you'll really like this recipe. I'm also including some baking tips from "Best Of Baking" from Land O Lakes, a favorite baking book of mine. Crank those ovens up and let the baking begin!!
Comfortcook@gmail.com
COMFORT COOK CATERING 615-525-8336

CRANBERRY ORANGE COOKIES
Sugar Mixture:
1/3 cup Granulated sugar
1 Teaspoon Freshly grated orange peel (Careful, No white (pith) of rind)
Cookie Recipe:
1 Cup gran. sugar
3/4 C unsalted butter, softened
1 egg
2 C all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 C sweetened dried cranberries, chopped
1/2 C chopped pecans or macadamia nuts
1 Tablespoon freshly grated orange peel
Preheat oven to 350. Combine sugar mixture ingredients in a small bowl; stir until well mixed. Set aside. Combine 1 cup sugar, butter and egg in a large bowl; beat at medium speed till creamy. Reduce speed to low; add flour, baking powder and baking soda. Beat until well mixed. Add all remaining ingredients. Continue beating till just mixed.
Shape rounded teaspoonfuls of dough into 1-inch balls; roll balls in sugar mixture. Place 2 inches apart onto ungreased cookie sheet. Flatten with bottom of glass to 1 1/2 in. circles. Bake for 7 to 11 minutes or unit edges are lightly browned. (DO NOT OVER BAKE) Cool 1 minute; remove from cookie sheets with a small spatula onto a wire rack. (Store in air tight containers. Can freeze unused dough. Thaw in fridge before cutting to bake)
TIPS: To prevent cranberries from sticking to knife when chopping, spray knife with non-stick cooking spray.
* To prevent hands from getting too sugary, shape dough into enough balls to fill one cookie sheet, then roll balls in the sugar mixture.
* I always use parchment paper when I bake cookies. It just seems to do better for me. I am "baking challenged" and need all the pointers I can get!

CHEAP AND EASY!!!!!!!!!

With the economy being what it is these days, it only makes sense to take advantage of all those coupons and sales papers so many of us may have been ignoring.... Until lately, that is. Now, I have always looked thru my grocery stores' ads because I'm curious and funny that way. I've have kept quite a collection of the coupon inserts that conveniently arrive with my Sunday paper. Yep, my collection went as far back as January 2008. Guess I must have purged them at least once last year. So, I got busy and grabbed the scissors. Not only did I end up with a whole empty drawer available for whatever I need one for, I also ended up saving quite a few bucks on a big shopping trip. You see, I had been a "closet clipper" so I know how to organize and play the coupon game, I had just gotten slack since my shopping routine is more erratic now that the boys are out of the house and it's just Geraldo and me. We tend to buy differently and more on impulse than planning. So much for that. It's time to get back on the $$$$avings train and polish off my savvy, shopping skills!!
So what do we start with? CHICKEN!!! There's always a deal on chicken somewhere and to my delight, my little neighborhood store had fryers on sale for $.88 a pound. Well now I can get at least 3 meals out of a 4 pound bird, so I scooped a up a few and put 'em in the freezer. I have to admit that a store-bought, deli-style Rotisserie chicken for 5 bucks is awfully hard to beat...and quite frankly, you can't beat it for a great last minute meal. What a healthy, inexpensive time saver! But if you've got the time and a little kitchen know how, you can get alot of bang for your buck cooking your own bird. This goes for turkey, too. With the holidays coming up, they're going to practically be giving turkeys and hens away! This is a great time to stock up for the months ahead. You can always, ALWAYS, make something from chicken or turkey, even cover all your favorite ethnic food groups. No ingredient is probably more universal than fowl.
Alright, I feel like I've made my point so I'll move on. Make the time to roast your own chicken. After you get the sweet meaty goodness for meal #1, take the not so pretty leftover parts and simmer them with some water and aromatics (onions, celery, carrots, maybe a little garlic) and after cooling, skim off the fat and you have a great base for a rich soup or stock when a recipe calls for some. I freeze small stock filled baggies, and store them flat in the freezer for those last minute recipes that call for a cup or two of chicken stock. I always have chicken stock on hand. If you're a cooker, there is absolutely no excuse for not having some.
Below is a recipe I tried last night and it was really good. Simple, easy and goes with anything. Roast Chicken. You can always oomph-up the ingredients with a spicy rub or different herbs or aromatics, but this is basically a naked version so you can do more with it afterwards. A blank "chicken pallet," if you will. I had chicken fajitas tonight for meal #2 and my stock is ready for the freezer. I'm also including a good site to pick up some coupon deals. Remember your Sunday paper probably has the best selection, and now that gas has gotten more reasonable again, it makes cents to check out all the local grocer's ads and throw a cooler in the trunk and go get those deals! For most of the summer and up till this past week, I was limiting my shopping to one destination as best I could. I spent more on some items than I'd have liked, but when you figure in the cost for a gallon or two of gas, you end up saving overall even if you do have to pay a few dollars more for certain items. Deals are out there and it's time we all started living a lot more frugal. We can still eat well and cheap...save the $$ for other necessities we don't have so many options for. Eat some chicken and be creative with your shopping!!
comfortcook@gmail.com
www.coupons.com Great Coupon Deals!!!
Comfort Cook Catering
615-525-8336

ROASTED CHICKEN
1 4-5 pound roasting chicken
1/2 medium onion (halved)
1 stalk celery, cut in thirds
1/2 Cup butter (softened)
3 Garlic cloves (optional)
2 teaspoons chopped fresh thyme (and a couple whole sprigs for inside)
1 teaspoon fresh chopped oregano (and a couple sprigs for inside)
1-2 teaspoons Kosher salt
1 teaspoon fresh ground black pepper
FOR GRAVY:
1 Cup chicken broth
1/2 Cup dry white wine ( or dry vermouth)
2 Tablespoons all purpose flour
PREPARE CHICKEN :
1. Preheat oven to 450. Remove giblets from cavity of chicken. Wash chicken under cool water, removing any pin feathers. Pat dry and sprinkle cavitiy with 1 teaspoon salt and half the pepper.
2. Mix together the butter and chopped herbs. Starting at the neck cavity, loosen the skin from the breast and drumsticks by inserting fingers and gently pushing between skin and meat. (Do not totally detach skin)
3. Rub half the butter mixture under the skin on each breast and leg.
4. Lift the chicken and place the onion, celery, garlic and sprigs of herbs in the cavity.
5. Rub the outside of the chicken with the remaining butter and herb mixture.
Sprinkle body of bird with remaining salt and pepper.
6. Place the chicken, breast side up, on a lightly greased rack in a shallow roasting pan.
7. Bake at 450 for 30 minutes. Reduce heat to 400 and bake for an additional 55 to 60 minutes or until meat thermometer inserted into thigh registers 180.
TO MAKE GRAVY:
Add broth to drippings, stir to loosen bits. Wisk together broth mixture, wine and flour in a small saucepan. Cook over medium heat for 5 minutes, stirring often until thickened. Serve with chicken.

SILKY AND DELICIOUS

I made this French Silk Chocolate Pie Saturday night for a get together with our neighbors. It was the first time I'd made this pie and it is SO easy! Nothing fancy about it, but it sure tastes decedent. I used heavy cream to make the whipped cream along with a tad bit vanilla and sugar. Delicious!!!! By all means, try this recipe and I think it'll be a favorite for your recipe box!
http://www.pillsbury.com/recipes/showrecipe.aspx?rID=11269

COMFORTCOOK@GMAIL.

COMCOMFORT COOK CATERING

615-525-8336

Nashville, TN

HOT "N HEARTY, SLOW AND SPICY

When I meet someone new and they find out that I'm a bit silly about cooking, they always get around to asking me what is my best dish. You can almost bet it's a non-cook or novice cook that asks a question like that. I think my best dish is the one we sit down to on any given day. Because I'm a "Craver" I tend to be all over the place when it comes to what delights my taste buds. I am a real fan of Italian food, and probably cook it more than any other ethnic food group, but I'd have to say that I am truly a fan of AUTHENTIC (key word here being Authentic) Mexican fare. I love the deep, intense mysterious flavors that are such an essential part of a real mexican dish. No kidding, it can seem pretty odd to a southern gal to read a recipe that mentions cinnamon, olives, cloves, raisins, almonds and sometimes chocolate in the list of ingredients. That's in my Picadillo for Chile Rellenos. And what are those little green, papery tomato-lookin' little things? Luckily, because I happen to love each of those ingredients I mentioned, I am more apt to be intrigued than intimidated. I can't handle a lot of heat, but I've found that most Mexican recipes are only hot if you take them in that direction. The taste says it all and Geraldo and I love sharing some of our favorite Mexican dishes with friends. You can bet on some interesting table conversation when a guest takes that first bite of something they thought would taste like something from Taco Bell. "Cinnamon, what? And Chocolate? Cloves, olives? That's all in here? You've got to be kidding...who'd have thought?"
So with Fall now in full swing and the days and nights getting cozier and cozier, I'll be spending
more time inside, but not necessarily at the stove. This recipe is for the slow cooker and it takes a little time to assemble but then it cooks for several hours to develop the rich flavor of the chile and tomato- sauced pork cubes. If you've never cooked with Ancho chiles, this is a real good recipe to start with. Anchos are the dried version of the green Poblano pepper. The following dish is one of my very favorites and one we enjoy several times a year with good friends and lots of laughter. Ole! (Check out the Chile Relleno recipe, too.)

PORK ADOBADA
8 dried ancho peppers
2 cups water
1/2 cup cider vinegar
2/3 cup chopped onions
1/2 cup chicken broth
1/2 cup orange juice
2 TBS packed brown sugar
2 TBS tomato paste
1 TBS ground cumin
5 cloves garlic, minced
3 pounds lean boneless pork, cut into 3/4 in. cubes
6-8 8 inch flour tortillas
Assorted toppers, such as chopped tomatoes, shredded lettuce, shredded Monterey Jack cheese

HEAT a 12 inch heavy skillet over med. high heat. Add the peppers: toast until they begin to blister turning frequently. Transfer peppers to a medium saucepan: add the water and vinegar. Bring to boiling: reduce heat. Simmer, covered for 20 minutes. remove peppers with slotted soon, reserving liquid. Cool peppers slightly.

IN A 3 1/2- OR 4 QUART SLOW COOKER, combine the onions, chicken broth, orange juice, brown sugar, tomato paste, cumin, and garlic.

USING GLOVED HANDS, remove stems from the peppers. To remove seeds, use a small knife to make a lengthwise slit on one side of each pepper. Spread peppers open and lightly rinse under cold water. Strain any seeds from cooking liquid. Transfer peppers and 1 cup pf the cooking liquid to a blender. Cover and blend until the peppers and liquid form a thick paste. Stir paste into mixture in slow cooker.

ADD PORK to slow cooker and stir until all the meat is coated with the sauce. Cover and cook on low heat for 5-6 hours. Season to taste with salt.

After cooking time...
PREHEAT oven to 350. Wrap tortillas tightly in foil. Heat in oven about 10 minutes or until heated through. Use a slotted spoon to serve pork with warm tortillas and assorted toppers. Spoon some of the sauce over each serving.

TIP A great variation on this dish is to make up each of the tortillas with the finished filling and place in a casserole dish. Spoon pork and sauce over the top and top with cheese. Heat in oven till cheese is melted and bubbling.

Comfortcook@gmail.com
COMFORT COOK CATERING
615-525-8336

A SUPER SAUCE!!

Because of this little food blog of mine, I have been very fortunate to have heard from long lost relatives and friends that I hadn't heard from in years. "Googling" my maiden name, Rilying or Eldorado, (my hometown) or maybe someone checking up on my big brother Allan, have led some fine folks to my email address. I have connected with 2 cousins in California that I've never met and we have shared stories about our families and gotten to know one another a little bit. This "Email machine" is quite an invention!
Recently, I received an email from this really nice fella from Southern Illinois (my home turf) and lo and behold, he is part of the family-ran business that manufactures and distributes the * Country Bob Products that grace the shelves in markets throughout the Tri- State area and probably beyond. Al Malekovic was kind enough to take the time and read my blog and asked me if I would like to sample his company's products. Now, I'm not gonna turn down a food sample, so I immediately replied and I had Country Bob's All Purpose Sauce delivered to my door in TWO days!! I was so excited opening the box. It contained not only those 2 bottles of deliciousness, but Al was kind enough to include some great recipes, knowing I'd love them.
Geraldo and I had our first taste of Country Bob's that evening and we instantly became fans. I am a firm believer in the fact that if you cook a steak right, you don't need any steak sauce, but this particular sauce really enhances the great Flat Iron steaks we grilled for dinner that night. It was just the right amount of spice and flavor to use as a dipping sauce for the tender steak. I have since included it in my Meat Loaf recipe and Stuffed Peppers. I hit my prized BBQ sauce with a few dashes, too. It's got that taste that goes with just about everything. Very versatile! I guess you could say that I now use my Country Bob's for anything where I had used A1, Worcestershire or 57 Sauce for. It is really delicious and I am tickled to see it on the shelves at Kroger's here in Nashville. I've spread the world to my friends and neighbors urging them to give this "Sauce" a try. I am sharing that same advice to your foodies out there also. Check your store's shelves for "Country Bob's Products." I am including a picture of Al's product line and encourage you to get on board the County Bob train!! I gave a bottle to my youngest son Sam, who just moved into his first apartment this past week. He's looking for anything to get that "Mama-fied" taste to his food, so I handed over a bottle and told him that this is the newest condiment in the Schmidt House and that he will Love it. So, thanks Al, keep up the good work and I wish you and your family continued success.....you have a mighty fine product!!! This is an unsolicited opinion from someone who appreciates good tasting food!

*COUNTRY BOB'S ALL PURPOSE SAUCE can be found in the condiment aisle of your supermarket.

Check out COUNTRY BOB'S Webpage! Order some..you'll be glad you did! Tell Al that Comfortcook sent ya!
http://www.countrybobs.com/ Website
Al's # 618-533-2375
al@countrybobs.com Email

comfortcook@gmail.com
COMFORT COOK CATERING
615-525-8336

LOVIN' FROM THE OVEN

Nine times out of ten, given the choice of Savory or Sweet, I tend to choose the savory Now that doesn't mean I don't love me some chocolate or a great dessert from time to time, it's just the way I'm wired, I guess. So, when I came across this cheesecake recipe, I was immediately intrigued by the list of ingredients. Ham? Basil? Swiss Cheese? Wow!! Now that's what I like in a CAKE.

I'd been eyeballing this particular recipe for a couple of weeks when Geraldo finally gave me the excuse I was looking for to make it. His department at work was having a little potluck-type get together and he needed to bring something to table, so to speak. He works with lot of great gals who appreciate some good snacks, so I immediately knew what he'd be contributing to the party. I would make this Ham Cheesecake and get it over with, let the ladies critique it for me, and then decide if it was a keeper or not. The ingredients are not cheap, so I needed to know if it was worth the time and the dollars to consider this for any upcoming get-togethers. It would be served as an appetizer with some fancy pants crackers on the side and what a great way to use up some of my "end of the summer" basil and chives!

So, I went grocery shopping yesterday afternoon and got all my ingredients together. Yes, the recipe calls for 4 bars of cream cheese and 2 cups of swiss. Oyster crackers, I don't usually have on hand, unless it's one of those little individual packs that came with my fast food chili, so I had to buy a big bag of those. I had the Parmesan (my treasure cheese came in handy here) and while thinking that this would be a great dish to use up leftover Holiday Ham, but having none handy, I bought a chunk of ham to put in the dish. I followed the recipe to the "T", 'cause I don't like to screw around with anything that requires measuring and baking. Not the first time anyway. I wait and give it my spin (if necessary) the next time. So I had everything I needed, got my cutting board out, knives, processors, graters, cream cheese was softening an d the eggs were at room temperature. Everything went smoothly...........until I picked up my 2 cups of finely chopped ham to cover in plastic wrap when something in my hip went "zing" and while trying to balance the measuring cup of my $$ham$$ between my belly and the kitchen counter, the bowl fell to the floor and my finely chopped ham was in a neat little pile in front of the stove. I said something I shouldn't have (or should have) grabbed the little broom and dustpan, cleaned it up, wiped the floor, washed the dustpan, poured a big glass of wine and went out and sat on the deck. Best thing to do in a situation like that? Walk away from it...regroup, keep telling yourself that it's really no big deal and approach it at a later time with a good attitude.

The Cheesecake did turn out really good. I've already gotten an email from Rose from Geraldo's office and the word she used was AWESOME! Whew! I needed that. I even forgot the swiss cheese and had to go back and add it after I'd done the crumb topping. My cooking "Zen" was definitely out of sinc that afternoon. Adding the cheese last didn't seem to make that big of a difference and who needs a crumb topping anyway? And who would know the difference? It was a tough day in the kitchen, but I won and I can make this dish again and again. I already have some different ingredients in mind for the next time.

The recipe is below. So, pour yourself a glass of wine to start with and take your time...it's worth the wait!
www.comfortcook@gmail.com

COMFORT COOK CATERING
615-525-8336
http://tasteofhome.com/Recipes/Savory-Ham-Cheesecake