Cranberry Date Nut Loaf

If you need a break from all the super sweet stuff over the holidays, just sit down with a cup of coffee and a slice of Cranberry Date Nut Loaf smeared with butter. 

Ingredients:

3 cups hot coffee or boiling water

2 1/4 cups chopped dates

2 1/2 cups sugar

2 eggs

2 tbsps vegetable oil

4 tsps vanilla extract

4 cups flour

4 tsps baking soda

1 tsp salt

1/2 tsp baking powder

2 cups chopped walnuts

1 cup dried cranberries

Start by chopping the dates. It says chop, but I find snipping them with kitchen scissors easier. Then pour hot coffee over them in a bowl and let stand for 15 minutes.

Beat the sugar, eggs, vegetable oil and vanilla together in a large bowl on medium high speed for 3 minutes. Mix the flour, baking soda, salt and baking powder together. Add this and the dates with their liquid to the sugar mixture alternating until all is combined. Stir in the walnuts and cranberries.

Oil baking pans before pouring the batter in. I used 8 - 3 X 2" minis and 4 - 3 X 5" small loaves. 

Bake at 350°F

Minis will take about 30 minutes and the small loaves will need 45 minutes to bake.

The internal temperature should read 190°F. Cool 10 minutes before removing and cool completely on racks.

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Juicy Herbed Chicken Breast

What's the secret to roasting tender and juicy chicken breasts. Parchment paper! Perfect every time! 

Ingredients:

2 skinless, boneless chicken breasts

1 lemon

salt, pepper, oregano and thyme to taste

2 garlic cloves

2 tsps butter

fresh chopped parsley to garnish

Take 2 sheets of parchment paper and lay lemon slices down the middles. Cut garlic cloves in half and rub them all over each chicken breast. Then mince the garlic, add to the rest of the seasonings and spread evenly over each breast. Place them on top of the lemon slices topped with a pat of butter. Wrap each parchment packet up and place in a baking dish.

Bake in a 400°F oven for 30-32 minutes, then open up the parchment and return to the oven for about 10 minutes. The internal temperature should read 165°F.

Add the parsley and serve with the roasted lemon slices or, if you prefer, more fresh lemon.

Serves 2

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Chestnut Shortbread

Buttery and perfectly tender, this classic shortbread is further enhanced by the addition of chestnuts giving it just a subtle hint of sweet nuttiness.

I used this inherited thistle mold but you can pick up a shortbread mold on ... you guessed it, Amazon! Alternatively, the dough can be pressed into a greased square or round pan. Just score with a knife and prick with a fork before baking.

Ingredients:

1 cup semi salted butter, at room temperature

2 cups flour

3/4 cup icing sugar

1 tsp coarse sugar

3.5 oz (100 g bag) cooked, chopped chestnuts

Cream the butter and set aside for a minute.

Sift the flour, icing sugar and salt together, then add in 4 or 5 additions to the butter. Once incorporated, add the chestnuts.

The dough will be a bit crumbly.

Just knead it a couple of times with your hands and wrap in plastic wrap. Chill 10 minutes.

If using a mold make a little powder puff with a piece of cheesecloth, an elastic and some icing sugar. Tap the mold with the puff to give it a little dusting. Take a portion of the cookie dough (I divided mine in 7 because it makes 7 or these 4" molds) and keep the rest refrigerated.

Gently press the dough into the mold then slice off the excess with a knife. Turn it over onto a parchment lined sheet and carefully start to release the edges with the point of a knife. The rest should fall onto the baking sheet. Dust the mold again and continue until all the dough is used.

Put the pan with the cookies in the fridge between fussing with each one so they keep their details. I just formed a rectangle cookie with the leftover dough.

Bake at 300°F for 20-25 minutes or until just barely golden.

Keep for yourself or wrap as gifts!

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Sheet Pan Paprika Chicken Dinner

This one is truly a keeper! Generously seasoned chicken, vegetables and potatoes, this complete meal was devoured with not a smidge of leftovers!

Ingredients: 

1 1/2 tbsps smoked paprika

2 tsps garlic powder

1 tsp salt

1/2 tsp black pepper

1 tsp thyme

6 boneless, skinless chicken thighs

2 bell peppers, cut in 1" slices

1 onion, cut in wedges

1/2 cup black olives

3 medium potatoes, cut 1/4" thick

4 tsps minced garlic

6 or 7 mushrooms, sliced thick

3 tbsps olive oil

3 tbsps fresh chopped parsley

1 lemon, cut in wedges

Start by mixing the 5 seasonings together and set aside.

Cut all the vegetables and place in a large bowl along with the chicken and olive oil. Stir to coat then add the seasoning mixture and toss together well.

Spread everything out in an oiled rimmed baking pan, making sure the chicken pieces are not covered by any veggies.

Bake in a 425°F oven for 20 minutes. Turn everything over and return to the oven for another 10-20 minutes. Check a thicker part of the chicken for doneness.

Serve with fresh parsley and lemon to squeeze over it all!

Serves 3

Adapted from: panningtheglobe.com

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Cranberry Orange Bread

The combination of fresh orange juice and bursts of zesty cranberries makes this the perfect holiday loaf!

Ingredients:

4 cups flour

2 tsps baking soda

1 1/2 tsps salt

2 cups sugar + 1/4 cup to toss with cranberries

3 cups fresh or frozen cranberries, halved

2 tbsps orange zest

2 eggs

1 cup fresh orange juice

1 cup water

2/3 cup vegetable oil

First cut the cranberries in half and toss with 1/4 cup of sugar. Don't chop them as you'll lose the beauty of the berry. Set aside.

Mix the flour, baking soda and salt together.

In a large bowl combine 2 cups sugar, orange zest and oil, then add the eggs. Alternate adding the flour mixture, orange juice and water to the bowl. Once combined fold in the cranberries. Oil your pans and pour the batter in. Bake in a 350°F oven. See times and pan sizes below.

Choice of pan sizes to use:

8 - 3 X 2" mini loaves + 4 - 5 X 3" small loaves.

The minis take 30 minutes and the small loaves take 45 minutes.

Or your could choose 24 muffins at 20-25 minutes or simply 2 regular loaf pans and bake them for 60-70 minutes.

Let cool on racks a good 15 minutes before turning out to cool completely.

Recipe from: playpartyplan.com

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Beef and Vegetable Medley

This homemade bumped up hamburger helper style meal is full of nutrition and is ready in under 30 minutes. 

Ingredients:

2 tbsps vegetable oil

1 lb ground beef

1 1/2 - 2 cups shredded cabbage (or bagged coleslaw)

2 carrots, thinly sliced

2 celery stalks, sliced

1 medium onion, chopped

1 bell pepper, diced

1 cup beef broth

salt and pepper to taste

1 1/2 tsps tandoori barbecue spice

2 cups fusilli pasta

some chopped fresh parsley

In a large skillet brown the beef in vegetable oil, breaking it up as it browns. Add the cabbage, carrots, celery, onion, bell pepper, broth, salt, pepper and tandoori spice. Bring to a boil then reduce heat, cover and simmer for 20 minutes or until the vegetables are tender.

While you've got the skillet simmering cook the pasta. Then drain and toss with the meat and veg.

Add parsley and serve.

Serves 4

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Chocolate Swirl Meringues

These melt in your mouth meringues are crisp and airy, and with 70% dark chocolate swirled through they have just the right balance of sweet and bitter in every bite. 

And after separating the eggs you can save the yolks to make my Easy Bacon Carbonara:

https://hotandcoldrunningmom.blogspot.com/2022/12/easy-bacon-carbonara.html 

Ingredients:

4 egg whites

1/2 tsp cream of tartar powder

1 1/2 cups sugar

4 oz 70% cocoa dark chocolate

Make sure to have your egg whites at room temperature before starting. 

First off, melt the chocolate. Microwave squares in 20 second intervals until almost completely melted, then stir and leave to cool but not set.

Beat the egg whites on medium speed until soft peaks form, about 5 minutes. Sift the cream of tartar on top and beat through. Then start adding the sugar, 1 heaping tablespoon at a time, beating between additions. Once all the sugar has been added beat on medium high speed until stiff peaks form. That should take only a few minutes. Don't beat egg whites longer that 15 minutes in total (remember you already beat them 5 minutes to soft peak stage) or they could collapse and there is no fix for that.

Once the meringue is ready pour the melted and cooled chocolate on top. Then fold through only 2-3 times, more than that and you risk losing the "swirl".

Use a scoop or 2 spoons to dollop meringue 2" apart onto parchment lined baking sheets. (I used a 1 1/2 tbsp sized scoop here)

Bake at 300°F for 20-23 minutes, then turn off the heat and let the meringues sit in the oven for 30-60 minutes.

Store in an airtight container for 3 weeks.

Makes 58 meringues

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