Cranberry Cookies... II

Suzy Bee’s Kitchen

Cranberry Cookies… II

*Preheat oven @ 350 degrees.

Prepare baking sheet with parchment paper set aside.

Ingredients:

1 Cup Unsalted Butter, Softened

3/4 Cup Sugar

3/4 Cup Brown Sugar

2 Xl Eggs

1 1/2 Cups Self Rising Flour, Sifted

1 tsp. Vanilla

1 tsp. Cinnamon

1/2 tsp. Nutmeg

3 Cups Rolled Oats

1 Cup Dried Cranberries

Cream butter and sugars until light and fluffy, add in eggs and vanilla, slowly add in dry ingredients until well blended and gently stir in cranberries.

Drop Cookie dough onto prepared baking sheet.

Bake @ 350 degrees for10~12 minutes or until golden brown. Place cookies on rack to cool.

I like eating this cookie warm right out of the oven. This is one of my favorite cookies. It combines two of my all time favorite ingredients oatmeal and cranberries!

~Cheers~

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2015

Cranberry Cookies

Suzy Bee’s Kitchen

Cranberry Cookies

 

Ingredients:

1 1/4 cups butter, softened
1 cup powdered sugar
2 1/4 cups all purpose flour
3/4 cup Craisins or Dried Cranberries, chopped

Directions:

Preheat oven to 325°F.

Cream butter and sugar until light and fluffy; add in the flour slowly until combined. Stir in dried cranberries. I add 1/2 cup chopped Pistachios. 

Make cookie dough into 1-inch balls. Place dough onto cookie sheet. Bake 15 to 17 minutes. Remove from baking sheet; cool on cooling rack.

To make flat cookies, form dough into 1-inch balls as directed above. Using the bottom of a glass dipped in sugar flatten balls on cookie sheet, making rounds 2-inches in diameter. Bake 12 to 14 minutes. 

This is a nice cookie to serve throughout the Holiday Season!

~Cheers~

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2015

Creamy Lemon Soup...

Suzy Bee’s Kitchen

Lemon Soup

Ingredients: 

2 Cups Cooked Rice

4 Cups Chicken Broth

2 Lg Eggs

3 TBSP Fresh Lemon Juice

Salt & Pepper to Taste

In a large pot bring broth to a boil, reduce heat add rice and simmer for 10~12 minutes. While broth is simmering whisk eggs and fresh lemon juice, add a 1/2 cup of broth gradually to egg mixture, add one more 1/2 cup of broth to egg mixture and pour egg mixture into pot.  Whisk mixture together gently, then take your immersion blender and blend soup until you have the right consistency. Continue cooking soup until it thickens.

This soup brings back a very fond memory. It’s comforting as well as nourishing. I like to serve this soup with toasted sourdough bread and infused garlic butter, accompanied by infused cucumber water.

~Cheers~

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2015

Pear Custard...

Suzy Bee’s Kitchen

Pear Custard 

Preheat oven @ 400 degrees. 

Prepare a deep dish pie plate and set aside.

Ingredients:

4~6 Pears, Peeled & Cored

3 Eggs, Slightly Beaten

3 TBSP. Sugar

2 TBSP. Melted Butter, Cooled

1 Cup Cream & Milk

2 tsp. Vanilla

2 TBSP. Pure Maple Syrup

In a large mixing bowl whisk together eggs, sugar, cooled butter, cream, vanilla and syrup. Set aside.

Peel, core, slice or dice pears, place pears in egg mixture and pour into prepared pie dish.

Bake @ 400 degrees until custard is set, about 15~25 minutes

At this time of year the Farmer's Market have a wonderful assortment of Pears. This is a delightful Sunday morning dish served with your favorite tea or coffee. This dish is easy to make and would be wonderful to serve at Brunch or Tea Time. 

~Cheers~

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                       ~ Bon Appetit ~

©SuzyBeeWolf 2015

Brussels Sprout Casserole

Suzy Bee’s Kitchen

Brussels Sprouts Casserole

Preheat oven @ 400 degrees. Prepare a 2 QT. casserole dish and set aside.

Ingredients:

1 1/2 LBS. Brussels Sprouts, Cut in half and blanched

2 Cups White Sauce

Salt and Pepper to Taste

2 Cups Grated Gruyere Cheese

Good Quality Seasoned Bread Crumbs

Place Brussels sprout into boiling water and cook for 12~15 minutes.

While Brussels sprouts are cooking make white sauce, add 1 1/2 cups gruyere cheese to sauce pour sauce over drained Brussels sprout, sprinkle the remaining cheese over sprouts and dust with seasoned bread crumbs.

Bake @ 400 degrees for 15 minutes.

Brussels Sprouts are one of my all time favorite veggies. My mom use to serve them with garlic, salt, pepper and butter at mealtime. Yum… This is one way to serve them and enjoy a new twist.

This easy side dish will be a big hit over the Holiday Season! ~Cheers~

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                                 ~ Bon Appétit ~

©SuzyBeeWolf 2015

Steak and Potato Pie

Suzy Bee’s Kitchen

Steak and Potato Pie

Preheat oven @350 degrees. Prepare a 10” deep dish pie plate set aside.

Ingredients:

1 Leftover Steak, Sliced and Diced

1 XLg. Baked Potato, Peeled and Sliced

1 Vidalia Onion, Thinly Sliced

2 Small Zucchini, Thinly Sliced

3~4 Chocolate Tomatoes, Sliced

2 Cups Grated White Cheddar Cheese

8 XLg. Eggs

1/3 Cup Heavy Cream

4~5 Dashes Worcestershire Sauce

Seasoning and Herbs to taste

In a large pan melt 2 TBSP. herb butter add slice onion and cook until caramelized, about 15~20 minutes. Set aside.

Slice potato, tomatoes and zucchini. Take leftover steak slice and dice the meat, place all ingredients into a large mixing bowl fold in caramelized onions with all the ingredients, add 1 1/2 Cups grated cheese. Set aside.

In a large mixing bowl whisk together eggs, cream, worcestershire sauce, seasonings and herbs until light and fluffy.

Pour mixture into prepared deep dish pie plate, next pour egg mixture over veggie and steak mixture, top with 1/2 cup grated cheese and place in a 350 degree oven. Bake for 30~40 minutes until knife comes out clean and eggs are set.

I serve this lovely dish with a Mixed Baby Green Salad with Butternut Squash and a Simple Rosemary Dressing, Mediterranean Olive Bread, Infused Cucumber Water and Red Wine.  ~Cheers~

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2015

Easy Egg Casserole...

Suzy Bee’s Kitchen

Spinach Egg Casserole

Preheat oven @ 350 degrees

Ingredients:

1 LB. Italian Seasoned Ground Turkey

1 Small Vidalia Onion

1 10 oz. Bag of Frozen Spinach, Thawed and Squeezed Dry

1 Basket of Assorted Cherry Tomatoes, Sliced in Half

2 Cups Grated Italian Cheese Mix

9 XLg Eggs

1/4~1/3 Cup Heavy Cream

Assorted Seasonings to Taste

In a 4 1/2 quart dutch oven sauté sweet onions for 5 minutes, add in spinach and cook for 5 minutes, next stir in sliced tomatoes cook for 2~3 minutes, add seasoned ground turkey and cook until no longer pink. At this time you will want to add your seasonings of choice, add 1 Cup of grated cheese. Turn off stove and let mixture rest.

In an XLg measuring cup whisk together eggs, cream and seasonings to taste, the mixture will be light and fluffy, pour egg mixture over spinach mixture and top off with remaining grated cheese.

Place into 350 degree oven, bake for 20~25 minutes until eggs are set or knife comes out clean. This is an easy dish to make and can be served any time of day.

When serving this wonderful dish with I pair it with Rosemary Cheddar Scones, Arugula Salad with a Mustard Vinaigrette, Infused  Cinnamon Orange Peel Water and Red Wine. ~Cheers~

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did. I’m passionate about my cooking and food.

                                              ~ Bon Appetit ~

©SuzyBeeWolf 2015

Sunday Morning Blueberry Pancakes

Suzy Bee’s Kitchen

Sunday Morning Blueberry Pancakes

Ingredients:

2 Cups Baking Mix

1 TBSP Sugar

1 Cup Buttermilk

2 Eggs

1 tsp Pure Vanilla Extract

1 Capful Pure Orange Extract

2 TBSP Butter, Melted

2 Cups Blueberries

Infused Cinnamon Sugar Butter

Infused Pecan Blueberry Maple Syrup

In a large mixing bowl whisk together all dry ingredients and set aside. In an exlarge measuring cup whisk together buttermilk, eggs, extracts and butter, pour mixture over dry ingredients stir until incorporated and gently fold in blueberries.

On a prepared griddle scoop out about 1/4 cup of batter, wait until you see bubbles forming on sides before flipping cakes. They will be golden brown on both sides. (The first couple will not look so good, but will taste wonderful.)

I slather my pancakes with infused cinnamon sugar butter and warm infused blueberry maple syrup.

I also like to serve my cakes with an infused Apple Water, English Breakfast Tea with cream and honey. Some Sundays this is the only thing that will comfort me. So share this delightful heartwarming meal with the people you love. ~Cheers~

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2015

Hearty Zucchini Turkey Soup...

Suzy Bee’s Kitchen

Hearty Zucchini Turkey Soup

Ingredients:

1LB Italian Ground Turkey

2~3 Med Zucchini, Sliced

1 Leek, Washed & Sliced

2 Cups Cannellini Beans, Cooked

2 Cups Fire Roasted Tomatoes

2~3 Cloves of Garlic, Minced

1 TBSP Sugar

1~2 tsp Italian Seasonings

2~4 Cups Veggie Stock

Infuse Tomato Sea Salt and Pepper

1 TBSP Tomato Paste (Optional)

In a large 5 quart dutch oven sauté leeks with a TBSP of butter until soft, add zucchini, ground turkey, garlic, salt, pepper and seasonings cook until there isn’t any more pink, add tomatoes and simmer for 10 minutes. At this point taste the mixture to see if you need to add sugar to neutralize the tomatoes, next add the cannellini beans, veggie stock and simmer of additional 15 minutes.

*Note: The juices from the zucchini and tomatoes make a broth. If you want to add tomato paste it will give the soup another layer of richness.  

Serve this hearty soup with Mediterranean Olive bread, Herb Garlic Butter, Red Wine and Infused Cucumber Water.

At this time of year I love soups and stews. This is one of my all time favorite combinations in a soup. I like to spoon the mixture over cubed bread and top it off with a Shaved Parmesan Cheese and a nice glass of Red Wine…

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appétit ~

©SuzyBeeWolf 2015

Peanut Butter Cookies

Suzy Bee’s Kitchen

 Peanut Butter Cookies…

Preheat oven @ 375 degrees.

Prepare a baking sheet with parchment paper set aside.

Ingredients:

1/2 Cup Butter, Softened

1 Cup Peanut Butter

1 1/4 Cups Brown Sugar

1 TBSP Pure Vanilla

2 Lg Eggs

1 3/4 Cups Self Rising Flour, Sifted

1/2 Cup Dry Roasted Peanuts, Rough Chop

Cream together butter, peanut butter, brown sugar and vanilla until light and fluffy, add eggs one at a time and next add sifted flour until well incorporated.

Make up 1 1/4” balls, place cookie dough onto baking sheet, take a fork and make a crisscross pattern on top of cookie dough.

Place baking sheet into preheated oven and bake @ 375 for 8~10 minutes or until edges are golden brown.

Let the cookies cool for about 3~5 minutes then transfer to wire rack. *Makes about 3 dozen cookies

I like to eat them warm right out of the oven.  Of course a glass of Ice Cold Milk will do!

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2015

Apple Cheddar Biscuits...

Pumpkin Cookies

Suzy Bee’s Kitchen

Pumpkin Cookies

Preheat oven @ 350.

Prepare a baking sheet with parchment paper and set aside.

Ingredients:

1/2 Cup Butter, softened

1 1/2 Cups Pumpkin, puree

1 Cup Brown Sugar

1 Lg. Egg, room temp

1 tsp. Vanilla

2 tsp. Pumpkin Seasonings

2 Cups Self Rising Flour, sifted

Combined butter, pumpkin & sugar mix light and fluffy, add egg & vanilla mix until well mixed, next add flour and seasonings mix until well incorporated.

Make 1 ½” balls. Place on baking sheet, bake @ 350 degrees for 10~12 minutes until golden brown. Place on cooling rack until ready to glaze.

Glaze:

3 TBSP. Butter

1/2 Cup Dark Brown Sugar

1/4 Cup Cream Cheese

1 Cup Powder Sugar, sifted

In a small saucepan heat butter and sugar on low until bubbly, stir constantly for 1 minute or until slightly thickens. Beat in cream cheese; blend in sifted powder sugar to mixture. Lower temp on stove I keep saucepan on the stove. The glaze tends to harden fairly quickly.

Enjoy!

Pumpkin is my all time favorite, so I’m always looking at ways to use it and enjoy it! This is a wonderful cookie to serve at the Holidays or just because. I serve them with glaze or just by themselves.

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2015

Stuffed Puffed Pastry with Salami

Suzy Bee’s Kitchen

Stuffed Puffed Pastry with Salami

Preheat oven to 450 degrees.

Ingredients:

2 Sheets Puffed Pastry, Thawed & Rolled to 10”X10”

2 TBSP Tomato Chutney

12 Slices of Toscano Salami

1 Cup Grated Italian Cheese Mixture

1 Egg + Water for Egg Wash

1 tsp each of Italian Seasonings, Garlic Powder + 1/4 tsp Pepper, Mix together in small bowl, dust pastry  before chilling.

Roll out puff pastry to 10”X10”. Spread tomato chutney within 1/2"of edges, next lay salami on chutney making sure the salami overlaps, add grated cheese evenly over salami, at this time brush egg wash around 1/2" edge, place the other rolled out pastry over mixture crimp edges with fork, brush entire pastry with egg wash, make three slits on top and dust with Italian seasoning mixture. Put in fridge for 15 minutes.

Place in 450 degree oven and bake for 20~25 or until golden brown. Cool for 10 minutes and cut into 9 equal squares. (If not serving for dinner cut into 12 equal squares.)

Serve with a Baby Spring mix Salad and Champagne Dressings and a nice Red Wine or an Infused Rosemary Water. This would be an excellent pairing…

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2015

Pumpkin Ice Cream

Suzy Bee’s Kitchen

Pumpkin Ice Cream

Ingredients:

4 Med Bananas, Mashed & frozen

1 Cup Pumpkin Puree

1/3 Cup Pure Maple Pecan Syrup

1 1/2 tsp Pumpkin Pie Spice

Place all ingredients in to food processor. Blend until smooth, transfer mixture to airtight storage container and freeze for 24 hours.

Before serving let stand for 10 minute. It will scoop out easier.

This is ice cream stands alone when serving. I love to eat this in my big comfy armchair next to a fire and listening to some good jazz!

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did. I’m passionate about my cooking and food.

                                   ~ Bon Appetit ~

©SuzyBeeWolf 2015

Nut Butter and Jam Cookies

Suzy Bee’s Kitchen

Nut Butter & Jam Sandwich Cookies

Preheat oven @ 350 degrees. Prepare a baking sheet with parchment paper set aside.

 

Ingredients:

1 Cube of Butter, Softened

1 Cup Nut Butter

1 Cup Brown Sugar

1 Lg. Egg, Room Temp

1 tsp Vanilla

1 1/4 Cups Self Rising Flour, Sifted

1 Cup Jam

Cream together butter, nut butter and sugar until light and fluffy; add egg and vanilla until well combined. Next add sifted flour and mix on low until all ingredients are well incorporated.

Make 1 1/2” balls. Place cookie dough on baking sheet and flatten with your fingers or a fork, Bake cookie until golden brown @ 350 for 8~10 minutes. Yield about 24 cookies.

Turn 1/2 the cookies over, scoop 1 TBSP Jam to center of cookie. Top with other cookie. Press down lightly. Serve right away or place in airtight container.

*Note: I used Almond Butter, Blueberry Lemon Jam and Peach Pepper Jam. My daughter went to Maine this summer and brought me back these wonderful Jams. I love peanut butter cookies and this was the best way I could use such incredible ingredients.

I serve this cookie with ice cold milk and a Brambleberry Tea

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2015

Ravioli Casserole...

 Suzy Bee’s Kitchen

Ravioli Casserole

Preheat oven @ 350 degrees. Prepare a 2~3 quart casserole dish. Set aside

Ingredients:

1LB Ground Meat, Cooked

1/2 Sweet Onion, Sliced

1 TBSP Minced Garlic

2 tsp Italian Seasonings

   Sea Salt and Pepper

3 Cups Marinara Sauce

1 1/2 Cups Each Mozzarella and Jack Cheese, Grated

1 Cup Ricotta Cheese, Dollop (Optional)

1  (25 oz.) Package Ravioli, Cooked and Drained

Shaved Parmesan Cheese

In a large skillet sauté sliced onions until soft, add ground meat, garlic and Italian seasonings cook mixture for about 5 minutes. Last add marinara sauce cook for 5 more minutes.

Place Ravioli into a boiling pot of water and cook as directed on package.

Take the prepared casserole dish and add several spoonfuls of marinara meat sauce to the bottom of the pan, next add ravioli, cheese and repeat. Before placing dish in oven generously add shaved Parmesan Cheese.

Bake uncovered for 35~40 minutes @ 350 degrees.

Let stand for 15 minutes before serving.

I pair this dish with a cucumber salad, garlic bread, Red Wine and Infused Watermelon Water. If I’m feeling adventurous I make a Tiramisu for dessert.

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2015                      

Lobster Salad

Suzy Bee’s Kitchen

Lobster Salad

Ingredients:

1 1/2 LBS Cooked Lobster, Rough Chop

1/2 TBSP. Fresh Lemon Juice

1/2 Cup Celery, Thinly Sliced

4~6 TBSP. Pepper Mayo

Infused Tomato Sea Salt, to taste

1 Heirloom Tomato, Sliced

1 Avocado, Sliced

Cucumber Slices

Mixed Baby Greens

In a large bowl toss Lobster meat, lemon juice, mayo and seasoning until well coated. Set aside

Sliced Tomato, Avocado, Cucumber arrange around the baby greens on plate, spoon generous amount of Lobster mixture to the center of greens.  

Serve this mouthwatering salad with, Watermelon Salad, Bloody Mary or Infused Cucumber Water.

* If you wish to make Lobster Rolls buy a good quality bun or roll of your choosing. Split or slice roll lightly brush with melted garlic butter. Place rolls on baking sheet and lightly toast in oven.  Oven temp 350 degrees. Watch to make sure you don’t over brown the rolls. Take out of oven place rolls on serving tray, scoop out Lobster mixture into each roll and serve.

Enjoy!

 ** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2015