Christmas Day

Our menu this year was varied, but only cost us $25.88 total. The reason? Free food from HEB!! They have these "meal-deals", where if you buy a certain item, all the other items that would typically go with that item as part of a meal are free. This year the item was spiral-sliced ham. We bought a 9.5 lb half-ham for the $25.88 and got everything else for free. Whoo!!

COST: $25.88
Honey Baked Ham - $25.88
Canned Peas - FREE with Coupon
Canned Corn - FREE with Coupon
Cranberry Jelly - FREE with coupon
Salad - FREE with coupon
Mashed Potatoes - already in pantry (approx $0.14)
Gravy - made from ham drippings - FREE

The only thing in this photo that we paid for was the ham. And the crackers and dip, but those technically weren't part of the meal. We were just using those as "pre-meal-waiting" munchies.


Cat says, "Merry Christmas!"

New Cookbooks!

One of my new features this year on my blog will be, essentially, to profile my cookbook collection and provide a review for each. Hopefully this will be helpful to you.

For Christmas this year, one of the things I mentioned to my family was that I wanted new cookbooks. And I got them! Lots of them, in fact.

The most precious to me is one that my mother has been assembling. It is essentially a 4x6 photo album with handwritten index card recipes. This is a VERY good thing because I can use it in a moveable, changeable way ... and it includes all the recipes I loved as a child and growing up. Family "heirloom" recipes, as it were.

Second, the Blue Ribbon Country Cookbook, by Diane Roupe:



This is a great cookbook, chock-full of easy, tasty recipes. I have yet to try it, but it has some tasty-looking options, and there are a lot of them. The only disappointing thing about this cookbook is that there are no color photographs (which I find to be - usually - VERY appealing in a cookbook).

Finally, the Best of Amish Cooking, by Phyllis Good:



Having grown up in Amish country, eating Amish food, has spoiled me a little. Down here in McAllen, authentic Mexican is available on every street corner ... but authentic Amish food? Not likely to be found - anywhere. So this little cookbook offers a wide selection of Amish-oriented recipes. There are some color pictures, but I really wish there were more. Another thing to be aware of is that Amish recipes don't take shortcuts (no cake mixes or bisquick here). So some of the recipes may be time consuming.

That's all for today, folks. Hope you get a chance to try out one or more of these cookbooks ... if you do, let me know what you think!

Christmas Cookies

Okay, so these were my first attempt at Christmas cookies by myself, without mom. If I do say so myself, I did a pretty good job, taste-wise. Looks? Well, lets just say most 6-year-olds do a better job with frosting, but Rob & I had fun ... and that's what matters, right?



Again, I'm going to have to pass on the cost for these cookies and the frosting, because I already had most ingredients on hand. As I have to start buying, I'll be able to start supplying ingredient cost again. :)

These cookies are a recipe from my great-grandmother Heer. All the ingredient amounts are approximations, because she didn't use measuring utensils. Mom says this is close, though, and it is the perfect sugar cookie to frost. A little dense and not too sweet. My dad likes them with apple butter.

GRANDMA HEER'S SUGAR COOKIES:

INGREDIENTS:
2 cups white sugar
1 cup shortening
2 teaspoons baking powder
1 teaspoon nutmeg
3 eggs
1 cup milk
1 teaspoon baking soda
5 cups all-purpose flour (or more if dough is sticky)

DIRECTIONS:
Mix together sugar, shortening, baking powder, and nutmeg. Add eggs. Combine milk and baking soda, then add to mixture. Add flour until dough is not sticky.

Roll out to 1/4 inch thick on floured surface (I just use the kitchen table). Use cookie cutters to cut out shapes.

Bake at 350 for 8 minutes or until very lightly brown on edges and/or bottom. Cool on wire racks. Allow to cool completely (I usually leave 24 hours) before frosting. Store in airtight container.

WILTON BUTTERCREAM ICING:

INGREDIENTS:
1/2 cup shortening
1/2 cup butter, softened
1 teaspoon vanilla (use clear for true white frosting)
4 cups sifted confectioner's sugar
2 tablespoons milk
Food Coloring (if desired)

DIRECTIONS:
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear very dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp paper towel until ready to use. Add food coloring if desired.

Rum Balls

I think the photo on these says it all, don't you? You should make these. :)

Oh, and isn't my food photography getting better? I found some great tips on taking good food photos here: Shoot first, eat later

Without further ado, here is your recipe ... which gets an A+ from all parties involved. Please note that these should be kept refridgerated and contain high-alcohol-content rum. I am not responsible if you turn your child into a drunk.

COST: $4.70
Butter - $0.50
Powdered Sugar - $0.25
Chocolate Chips - $0.15
Eggs - $0.30
Salt - Neglible
Nilla Wafers - $0.50
Nuts - $1.00
Dark Rum - $1.00
Coconut - $1.00

INGREDIENTS:
1 stick unsalted butter
1/2 cup powdered sugar
3/4 cup chocolate chips
2 eggs, beaten
Pinch of salt
1 3/4 cups nilla wafer crumbs (grind in food processor)
1/2 cup finely chopped nuts (I used pecans - walnuts, hazelnuts, or cashews would also be yummy)
1/4 cup dark rum
1 1/2 cups (approximately) grated coconut

DIRECTIONS:

In a medium saucepan over medium-low heat, combine the butter, sugar, and chocolate chips. Stir constantly until fully melted and smooth. Slowly whisk in the eggs until fully incorporated.

Remove the pan from the heat, stir in salt, cookie crumbs, nuts, and rum. Allow the pan to cool completely, then cover with plastic wrap, pressing the wrap directly onto the surface of the chocolate mixture. Chill 6 hours or overnight.

When you are ready to make the rum balls, place the coconut in a medium mixing bowl. Scoop out 1/2 teaspoon of the chocolate mixture and quickly roll between the palms of your hands to form a ball.

Toss the rum ball in the coconut to coat, then place on waxed paper. Repeat with remaining mixture, refridgerating mixture in between batches (I did 12 at a time). Store in the refrigerator. Serve cold or bring to room temperature about 20 minutes before serving.

O, Christmas Tree!

So ... every year my Christmas tree looks pretty much the same. And that's okay with me, because I like the way it looks.



What you see here is the corner of my living room (complete with ugly 15-year-old carpet ... please ignore that part). In the background, you can see our record collection and part of the entertainment center (which is also decorated for the holidays).

My thing with Christmas is that, unless the decoration holds special meaning, everything has to be one or more of the following colors: Christmas red, Christmas green, white, or silver. As you can see, I've done fairly well at sticking to that (although I do have a couple of ornaments with a little blue on them). I don't know when or why I developed that opinion, I guess it's just a desire to return to a basic Christmas style - no mauve, olive, or purple for me, thanks.

Oh, and Cat likes the Christmas tree, too: