Today was our first cooking school in our new gourmet kitchen here at Simplicity Gourmet! We were so excited and the place was packed with all our new friends and many of our regulars. This is second year that we have kicked things off with a “Customer Cook Off” - actual customers submit recipes and we cook them anonymously. The crowd votes and it’s the people’s choice who gets the prize.Today, the people’s voice was heard, and Mexican Lasagna was the winner. Coming in a close second was Uncle Larry’s Gumbo - both were INCREDIBLE!!!! Georgia Pecan Pie and Baked Rotini came in 3rd and 4th.

We also live stream videoed the school on the internet today, for those of you who had the chance to view us, what did you think? What tips and tricks do we need to post on here for you? Let your voice be heard! So, with no further ado, here are the recipes - happy cooking!

Miss K

#1 GEORGIA PECAN PIE

UTENSILS: large bowl

INGREDIENTS:

1, 9″ Pie Shell/Crust,1 cup Light Corn Syrup,1 Cup firmly packed Brown Sugar,3 eggs, slightly beaten,1/3 Cup butter, melted,¼ tsp salt,1 tsp vanilla

INSTRUCTIONS:

Preheat oven to 350. In a large bowl, combine corn syrup, sugar, eggs, butter, salt, & vanilla. Mix well. Pour into unbaked pie crust and sprinkle with pecans. Bake in preheated oven for 45-50 minutes or until the center is set. Cool completely before serving.

#2 UNCLE LARRY’S GUMBO - RUNNER UP

UTENSILS: 5 qt slow cooker

INGREDIENTS:

½ Cup Peanut or Vegetable Oil,1 lb Andouille Sausage (skin/casing removed),2 lbs Boneless, Skinless Chicken Thighs,1 lb Shrimp,Chopped Okra (Optional),1 medium onion (½ lb diced),½ Cup of Pillsbury Shake and Blend Flour (OR ½ cup of Gold Metal Wondra Flour),1 level tsp Tony Chachere’s seasoning,¼ tsp Black Pepper,¼ tsp Granulated Garlic,½ tsp Salt,1 heaping TBSP Dried Parsley Flakes,¼ tsp Cayenne Pepper,1 level tsp Kitchen Bouquet, 5 tsp Wyler’s Granulated Chicken Bouillon,½ Gallon of Water,*Serve over cooked white rice*, ** Feeds 7 Hungry Eaters**

INSTRUCTIONS:

• Combine the Tony’s, salt, black pepper, cayenne, granulated garlic, bouillon, and parsley flakes in a measuring cup and mix well. Prepare all ingredients to be readily available; the first few steps go quickly.
• Turn your slow cooker to high and allow to preheat with the peanut oil. Once heated, sauté the diced onions in the peanut oil for 5 minutes. Add the andouille; sauté for 5 more minutes.
• Add the chicken pieces; then add your blended seasonings to the pot. Stir and cover; allow to cook until water begins to bubble around the edge.
• Add the 1/2 cup of Shake and Blend flour and continue to stir for 2 minutes to insure that the flour is incorporated into your mixture. Stir often to prevent burning.
• Add the water & okra and stir your gumbo to loosen all ingredients. Cover and allow to cook on high until water begins to bubble around the edges.
• Uncover and add the Kitchen Bouquet & stir. Cover, and cook on a medium heat setting for 15 minutes. Start making your rice. TIP: Use chicken stock instead of water to cook the rice, much more flavorful!
• Reduce to low and allow to cook for at least 15 more minutes or until you are ready to serve. When you have about 8 minutes left, add the shrimp and recover. Skim the oil from the top and serve over warm rice. Serve & Enjoy!

#3 MEXICAN LASAGNA - WINNER

UTENSILS: Electric Skillet, Small skillet, 10″ Saute Pan, Master Kut

INGREDIENTS:

1 to 1 ½ lbs Lean Ground Beef,½ cup bell pepper,½ cup onion,1 can cream of mushroom soup,1 can cream of chicken soup,1 16 oz jar salsa,1 can tomato paste

1 pkg taco seasoning,½ cup Uncooked White Rice,10-15 Flour Tortillas,8 - 12 oz Cheddar Cheese, shredded,8 - 12 oz Monterey Jack Cheese, shredded,To serve: tortilla chips and sour cream

INSTRUCTIONS:

• Heat the small skillet & the saute pan on medium heat. When the skillet is preheated, add the beef. Cover, whistle open, and cook on medium heat. When the Saute Pan is preheated, add the onions and bell pepper. Saute on Medium heat until the meat whistles.

• When the whistle sounds, uncover and stir. Drain off any excess fat and add the onion and peppers. Add the soups, salsa, tomato paste, rice and taco seasoning. Bring to a simmer on Medium heat. Simmer for 5-7 minutes on Medium Low.

• Shred your cheese on the #2 cone. Set aside.

• In a cold electric skillet, layer the lasagna in this order: sauce, tortillas, cheese, repeat. Repeat until the skillet it full. Cover and cook on 350 until water begins to bubble around the edges. Unplug the unit and allow to stand, covered, for 15 minutes.

• Serve with Tortilla Chips and Sour Cream.

#4 FANCY CHICKEN

UTENSILS: Electric Skillet

INGREDIENTS:

12-14 Chicken Tenders,1 Cup Swiss Cheese,1 Cup Cheddar Cheese,1 Cup Mozzarella Cheese,1 Can Cream of Chicken Soup w/ Herbs, 1 Soup Can of Water, ¾ Bag Pepperidge Farms Herb Stuffing, ½ stick of melted butter & ½ cup chicken broth (for lower fat, you could use 1 cup of broth and no butter)

INSTRUCTIONS:

• Spray the electric skillet with a non-stick spray (to keep the cheese from sticking). Layer the chicken in the bottom of the pan.
• Mix the cheeses together and cover the chicken.
• Mix the soup with 1 soup can of water and pour over the cheese.
• Sprinkle with stuffing and cover with the melted butter or chicken broth to moisten the stuffing.
• Cover and cook on medium heat (350) until the water seal forms. Reduce to low and cook for 20 minutes.

#5 PEPPER JACK CHICKEN

UTENSILS: 6 qt Roaster, Large Skillet, 10″ Saute pan

INGREDIENTS:

4 chicken breasts (or 10-12 tenders), 1 TBSP Olive Oil (for flavor), 2 Cups Heavy Cream, 4 tsp Flour,4 tsp Melted butter, 6 Sandwich Slices of Pepper Jack Cheese, Blackened Cajun Seasoning,Emeril Essence Seasoning,Garlic Powder, Pepper,Angel Hair Pasta

INSTRUCTIONS:

• Preheat the large skillet on Medium heat with the Olive Oil. Meanwhile, season the chicken with garlic salt and Cajun Seasoning. When the pan is preheated, add the chicken and cover, whistle open. When the whistle sounds, remove the lid, flip and recover, reduce the temperature to low and close the whistle.

• Meanwhile, bring the pasta water to boil in the 6qt. Add the pasta and turn the burner to low. Allow to cook for 11-12 minutes. Drain, add back to the pan and cover until you are ready to use.

• While you are waiting for your pasta water to boil, in the 10″ Saute Pan, heat the cream on medium until it simmers (stirring to keep from scorching). Mix the butter and flour until the flour is dissolved. Whisk into the cream. Add the cheese. Add Blackened Cajun Seasoning, Emeril Essence, garlic salt, and pepper to taste. Simmer on low for about 10 minutes until it has thickened.

Serve layered: pasta, chicken, sauce.

#6 BAKED ROTINI

UTENSILS: 6 qt, Large Colander, Small Skillet, Master Kut

INGREDIENTS:

1 lb ground sirloin,1 box Rotini Noodles,2 Jars of your Favorite Pasta Sauce,1 Small container sliced mushrooms,2 Cans Seasoned Diced Tomatoes,2 oz of 2% Mozzarella Cheese, 4 oz 2% Sharp Cheddar Cheese, Parmesan Romano Cheese, ¾ Cup Red Wine, Lawry’s Seasoned Pepper, McCormick Grill Mates Roasted Garlic & Herb, Dried Crushed Red Pepper to taste (optional)

INSTRUCTIONS:

• Heat the small skillet. Add the ground sirloin and cover, whistle open, and cook on medium heat. When the whistle sounds, stir, and recover, whistle closed. Continue to cook on Low heat. Until the meat is browned through.
• Add the rotini, pasta sauce, mushrooms, diced tomatoes, wine, and spices to the 6 qt and cover. Cook on Medium Low heat, whistle open.
• When the meat is ready, drain and add it and the rotini pasta to the sauce until well blended.
• Shred mozzarella and cheddar cheeses on the #1 Cone. Add the cheese and stir until just blended in.
• Continue to cook on medium low, whistle open. When the whistle sounds, turn to low and cook for 15-20 minutes.
• Transfer to a serving dish and sprinkle with Parmesan Romano Cheese and serve.
• Serve with a salad or green veggie and garlic bread.

#7 Ho-Bo Casserole

UTENSILS: 8″ Chef knife, Paring Knife, Large Skillet

INGREDIENTS:

5-6 Boneless Pork Chops (could use hamburger patties or boneless, skinless chicken breasts),1 Small bag of Baby Carrots, 4-5 Squash, sliced, 4-5 Potatoes, cubed, ½ Stick Butter,Darn Good Seasoning

INSTRUCTIONS:

• Heat the skillet on Medium heat. Brown the meat for 4-5 minutes and flip.
• Meanwhile, prep your veggies.
• Layer the veggies on top of the meat in this order: Potatoes, sprinkle of darn good, squash, sprinkle of Darn Good, and carrots.
• Melt the butter and pour over the top. Sprinkle with Darn Good.
• Cover, whistle open, and cook on medium heat. When the whistle sounds, close the whistle and turn the burner to low. Allow to cook for 10 minutes.
• Turn the burner off and allow to cook (covered) for 8-10 more minutes or until the potatoes are done.

It’s a new year, which means here at Simplicity Gourmet, it’s Bridal season! YEAH! We love the excitement and energy that brides bring to the table - it’s so contagious! With the coming of the brides and grooms, comes lots of new cookware out there, so, I thought that this week, I should pull the reigns in a bit and focus on getting back to basics for our young couples.

So, first things first, wash your cookware! I know this may seem simple enough, but our cookware arrives at your home with a shiny, new mirror finish and this finish is achieved with manufacturing oils being buffed into the surface. So, when you wash your new cookware, you will need to use something acidic to cut off those oils and prevent them from burning onto the surface when you start to heat things up.

We recommend soaking your new cookware in hot, soapy water with 3-4 cups of white vinegar for about 15 minutes. Then, follow up with washing the bottom and insides really, really well with a stainless steel cleanser. We have a helpful section on the DVD that arrives with your set that will walk you through this process step by step.

I know the very first thing that you and your sweetie will want to try is the chicken and veggies that were just soooo yummy at your demonstration, right? So, leave it to Katie’s Kitchen to satisfy those taste buds! Most all of our hosts use Darn Good Seasoning on the chicken and veggies they served you, so, if you want the same exact flavor, give me a call and I’ll hook you up with some Darn Good of your very own - I use it on almost everything at home - it’s the best: Katie ~ 866-897-7676

Greaseless Boneless, Skinless Chicken

• Heat the skillet on medium heat (NOTE: For gas stoves, this is about a 3 - just when the flame touches the bottom of the pan, but no more than that). When you can sprinkle a drop of water on the surface and it rolls around like quick silver, it’s ready to go (this should take about 1-2 minutes).

• Place the chicken in the pan, season (we use Darn Good), and cover, whistle open (line the flat side of the knob up with the notch in the metal on the lid - when you flip the lid over, you should see the whistle hole).

• When the whistle sounds, uncover and flip the chicken. Season that side and recover. Turn the knob to “C” for closed, making sure the “C” is lined up with the notch in the metal of the lid. Turn your burner to low and allow to cook for 12-15 minutes longer.

NOTE: For Frozen meat, do NOT preheat the pan before it whistles. Place the meat in a cold pan with 2 TBSP of water to start. Season and follow the directions above from this point.

Waterless Veggies

• Place your frozen or fresh veggies in a cold pan with 2 TBSP of water or chicken broth. Cover, whistle open (reference above), and cook on medium heat.

• When the whistle sounds, turn the knob to “C” for closed (do NOT remove the lid), and turn the burner OFF. Allow to stand covered until you are ready to serve dinner.

NOTE: Turn the veggies on when the chicken whistles, this will time everything so that it’s done at the same time.

It’s that simple - juicy, healthy chicken and flavorful, fresh veggies in 20 minutes - hassle free and no pot watching…doesn’t get much better than that! In the days that follow, my fellow Simplicity Gourmet bloggers will be sharing their “Back to Basics” tips and tricks, so, be sure to check back over the next week.

What’s the first thing you tried, are going to try, or would like to try in your new cookware? I’d LOVE to know!

Happy Cooking!

~ Miss K

I love cheese (oh, sigh)! I’m under the fantastic illusion that cheese really does please! So, this New Year’s Eve, while you’re partying in the New Year with all your favorite people, treat your guests to the perfect cheese ball - I promise, they’ll love it! Happy New Year!

~ Miss K

UTENSILS: 10″ Saute pan, Medium Mixing Bowl

INGREDIENTS:

2, 8 oz pkg Cream Cheese (softened)

1 Cup Finely Shredded Cheddar Cheese

1 Cup Freshly Grated Parmesan Cheese

1 pkg Ranch Dressing Mix (careful - Dressing NOT Dip - the Dip Mix is too salty)

3 Cups Shaved Almonds, toasted

Assorted Crackers

INSTRUCTIONS

In the 10″ Saute pan, sauté the almond slivers on Medium heat until aromatic. Set aside. Blend the cream cheese, cheddar cheese, parmesan cheese, ranch dressing and 1 cup of toasted almonds (I use my hands - it’s much more festive!).

Now, you have two options here to make the balls. You can form your mixture into one big ball and roll it in the remaining almonds. But for fun, and ease of eating, I make many, many bite size balls and roll them individually in almonds - 1 ball per cracker and it makes the buffet line so much easier to maneuver with one hand to gather your loot and the other to hold your plate.

I love, love, love all forms of Chex Mix…plus it’s super easy and quick to make! It’s a holiday staple to have a heaping bowl of it out for your family and guests to much on at all times. I hope you enjoy both versions I have here for you - I’m giving you my sweet & sinful version and my salty & savory Darn Good version!

Simplicity Gourmet’s “White Trash” Chex Mix

UTENSILS: 2 qt w/ 2 qt Double Boiler, 1 Large Mixing Bowl, 1 Trash Bag

INGREDIENTS:

CHEX MIX:1 Regular Box Honey Graham Cereal, ½ Box Rice Chex, ½ Box Corn Chex, 4 Cups Cherrios, ½ Bag of Pretzel Stix or Mini Pretzels, 1 ½ Cups of Christmas M & M’s, 2 Cups of Peanuts, 2 Cups of Pecans, 1 cup Golden Raisins (optional)

SAUCE:1 ½ sticks butter, 14 oz milk chocolate chips (1 & ¾ cup), 14 oz white chocolate chips (1 & ¾ cup), 14 oz peanut butter (1 & ¾ cup), 2 tsp. vanilla, 1 Large Bag of Confectioner’s Sugar

INSTRUCTIONS:
Place 2″ of water in the 2 qt and pop the double boiler insert into the pan. Add the butter, chocolate chips, peanut butter, and vanilla to the double boiler. Cover, whistle open and cook on medium heat. When the whistle sounds (will take longer than normal in the double boiler), uncover, and stir. Reduce the temperature to Medium Low and recover, whistle closed. Cook for 5-7 minutes and stir again. Keep uncovered and stir until all ingredients are melted together. Remove the double boiler from the 2 qt and set aside to cool for 7-10 minutes.

Meanwhile, in the large mixing bowl, mix all of the dry ingredients until well blended. When the sauce has cooled, stir, and pour over the top of the chex mix and mix well. Add the ingredients to the trash bag and pour in the bag of confectioner’s sugar. Shake the bag up until all the contents are well seasoned with confectioner’s sugar.

Serve and enjoy!

Simplicity Gourmet’s Darn Good Chex Mix

UTENSILS: Large Mixing Bowl, Large Cookie Sheet

INGREDIENTS: 1 Small Box Rice Chex, 1 Small Box Corn Chex, 1 Small Box Wheat Chex, 1 Bag of Pretzel Rods or Mini Pretzels, 1 Box of Regular Cheez Its, ½ Box of Cheddar Jack Cheez Its, ½ Box of White Cheddar Cheez Its, 2 Cups Sesame Stixs, 4 Cups of Mixed Nuts, ½ cup of Olive Oil, ¼ cup Worcestershire Sauce, 6-8 tsp Darn Good Seasoning (Available exclusively through Simplicity Gourmet - on sale for 2 for $5 plus tax and shipping - call me at 866-897-7676 to order!)

INSTRUCTIONS:

Mix all ingredients until well blended. Bake in batches at 350, stirring occasionally, until toasted through (about 15-20 minutes). Store in a jumbo air tight container to keep it fresh.

We all have so many things to attend during this time of year: office parties, neighborhood get-togethers, Christmas parties, family gatherings, and the list goes on and on, and on! Sometimes, it may start to feel like we spend more time in the kitchen preparing for these blessed events (not to mention keeping track with all of our regular day to day duties) than we actually do enjoying the time with our friends and family. Have no fear - Katie’s Kitchen is here!

As you all know, I’m all about spending my precious time with the people I love the most and that means keeping things super simple in the kitchen. However, it just isn’t Christmas without special sweet treats! So, I’d like to share a few of my very favorite quick and easy holiday candies that will be huge hits at all your holiday activities - not to mention the perfect midnight snack when you’re up making those lists…and checking them twice!

What are some of your favorite quick and easy holiday treats? Let us know!!!

PEANUT BUTTER BARK

UTENSILS: 2 qt w/ Double Boiler, 2 Medium Mixing Bowls, 1 Large Cookie Sheet

INGREDIENTS:

2 Sticks Melted Butter, 6 Cups Graham Cracker Crumbs, 8 Cups Powdered Sugar, 4 Cups Crunchy Peanut Butter, 6 Cups Chocolate Chips, 2 Cup Butterscotch Chips, 4 TBSP Peanut Butter

INSTRUCTIONS:

Place 2″ of water in the 2 qt saucepan; pop the double boiler into the pan and add the chocolate chips, butterscotch chips, and 2 TBSP of Peanut Butter. Cover, whistle open, and cook on medium heat. When the whistle sounds (it will take longer than normal with the double boiler), uncover and stir. Recover and reduce the temperature to Medium low. Continue to cook for 7-10 more minutes or until the mixture is melted. Set aside.

Meanwhile, in one mixing bowl, combine the butter and graham cracker crumbs. Press into the bottom of the cookie sheet. You may need to add more butter - the mixture should be moist - to form a crust.

In the other mixing bowl, mix the crunchy peanut butter and the confectioner’s sugar until well blended. Spread the peanut butter mixture over the graham cracker crust.

When the chocolate mixture is completely melted, pour over the peanut butter layer and spread out evenly.

Place the cookie sheet in the refrigerator overnight to set up. The next day, remove and allow to stand at room temperature for about 20 minutes before cutting into bars.

7-LAYER COOKIE BARS

UTENSILS: Small Mixing Bowl, 14 x 10 baking pan

INGREDIENTS:

1 ½ cups Graham Cracker Crumbs, 1 Stick of Butter, 1 pkg Butterscotch Chips, 1 pkg Milk Chocolate Chips, ½ Pkg Heath Bar Pieces,  1 Cup Shredded Coconut, 1 Cup Walnuts (or Pecans), 1 Can Eagle Brand Sweetened Condensed Milk

INSTRUCTIONS:
In the small mixing bowl, combine the graham cracker crumbs and the melted butter. Press into the baking pan to form a crust.

Sprinkle on the Butterscotch Chips, Chocolate Chips, and Heath Bar pieces.

Pour on the can of Eagle Brand Sweetened Condensed Milk.

Sprinkle on the coconut and the walnuts.

Bake at 350 for 25-30 minutes. Allow to cool completely before cutting.

CHOCOLATE OATMEAL NO-BAKE COOKIES

UTENSILS: 2 qt, Wax Paper

INGREDIENTS:

1 Cup of Peanut Butter,2 Cups Sugar, ½ tsp Vanilla,½ tsp Salt,½ Cup Evaporated Milk,¼ Cup of Cocoa,2 - 2 ½ Cups of Uncooked Oatmeal

INSTRUCTIONS:
Lay out several pieces of wax paper on a flat surface.

In the 2 quart saucepan, add the peanut butter. Heat on Medium Low until it melts. Add the sugar, vanilla, salt, evaporated milk, and cocoa. Stir on Medium heat until it begins to simmer (stir constantly to prevent scorching). Allow to simmer for 5-7 minutes (this is VERY important - the cookie won’t set unless the mixture simmers for at least 5 minutes!). Add the oats and mix well.

Gather the mixture by the Tablespoon and spoon onto the wax paper. Allow to set up for 2 hours before placing in an air-tight container.

CINNAMON CHIP OATMEAL COOKIES

UTENSILS: Medium Mixing Bowl, Electric Hand Mixer, Large Cookie Sheet, Cooling Rack

INGREDIENTS: 1 cup butter (2 sticks) - softened, 1 cup packed light brown sugar, ½ cup Granulated White Sugar, 2 eggs,k 1 ½ tsp Vanilla, 1 ½ Cups Flour, 1 tsp Baking Soda, 2 ½ Cup Quick Cook Oats, 1 ½ Cups Hershey’s Cinnamon Chips, ½ Cup Hershey’s Mini Chocolate Chips, ¾ Cup Raisins

NOTE: Cinnamon Chips are seasonal at some (not all) grocery stores - you may want to stock up when you find them. Otherwise, you can order a variety of different brands off the Internet - they are a MUST HAVE for holiday baking - they are fantastic in all sorts of muffins, breads, and cookies (especially Molasses Ginger Snaps!).

DIRECTIONS:

Heat oven to 350.

Beat Butter, brown sugar, and granulated sugar in a bowl until creamy. Add the eggs and vanilla and beat well.

Combine the flour and the baking soda and then add it to the butter mixture, beating well to combine.

Stir in the oats, cinnamon chips, chocolate chips, and raisins - the batter will be stiff.

Drop by heaping teaspoons onto an ungreased cookie sheet.

Bake for 10-12 minutes until they are lightly browned.

Let cool on a wire rack for 5-10 minutes before removing.

Yields 3 ½ to 4 dozen cookies.

I know we all love the quick and easy holiday favorites, but sometimes, Christmas just calls for a little extra effort to add those special touches that build traditions and memories for generations to come. Every year, my grandma gets Santa Claus cookies from an old-time favorite local baker. Each one is individually wrapped and is the treasure of our stocking stuffers. When we all see those cookies, our mouths start to water, and we just can’t wait to taste the sweet, buttery cookie that we all covet so very much - they really are the very best cookies ever!

This year, my grandma has moved in with my Aunt and Uncle and as it’s very far from our precious cookie baker, I’ve become disheartened at the thought of the absence of those cookies on Christmas morning! As this precious holiday wiggles its way closer down the calendar, I’ve begun to test and try my hand at those cookies and I think I’ve finally got it down! They’ve been such a special part of our family’s Christmas stocking stuffer tradition that I just can’t bear the thought of never tasting a Santa Cookie again and now I won’t have to!

I hope you take the time to make your family these special little treats this Christmas, and, who knows, you’ll probably start a Santa Cookie tradition of your own!

SANTA SUGAR COOKIES

UTENSILS: 2 Large Mixing Bowls, Electric Mixer, Rolling Pin, Plastic Wrap, Butter knife, 2 Large Cookie Sheets, Icing Decoration Kit (bag and tips)

INGREDIENTS:

COOKIES:1 ½ Cups Butter, 2 Cups White Sugar, 4 Eggs, 2 tsp All-Purpose Flour, 2 tsp Baking Powder, 1 tsp Salt

2/2/2/ ICING: (double for this recipe) 4 Cups Butter, Softened, 4 Cups Confectioner’s Sugar, 4 tsp Vanilla

DECORATION: Red food dye or Red Sugar Crystals, Mini Chocolate Chips, Red Hots, 1 Icing Bag, Scalloped Pipe Tip, Small Straight Writing Tip, and Mini-Marshmallows (optional)

INSTRUCTIONS:

**MAKE THE DAY BEFORE** ~ COOKIE DOUGH: In a large bowl, cream together butter and sugar until smooth. Beat in the eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill the dough for at least one hour (or overnight). ICING: Cream together the butter, sugar, and vanilla. Cover and allow to set up in the fridge over night.

TO BAKE:

Preheat the oven to 400. Roll out the dough on a floured surface ¼ to ½ inch thick. Cut into shapes with any cookie cutter. (we will use a Santa-Head shaped cookie cutter for this project - but you could use any shape for any occasion)

• Place the cookies 1 inch apart on a buttered cookie sheet.
• Bake 5-7 minutes and cool completely before icing.

TO DECORATE:

• Remove about 1 ½ cups of icing into a small mixing bowl; sprinkle the red food coloring in it and mix until it is crimson red. Use this icing for the hat. Using a butter knife, gently fill in the hat section of the cookie. Repeat on all cookies. (you could also use red sugar crystals to color the hat instead of dying the icing)
• Fill an icing bag with the reserved white icing and use a scalloped tip. Pipe on the hat trim and the ball at the end of the hat. (you can get creative here and use a mini marshmallow for the ball of the hat)
• Pipe on the beard, leaving a little space for the mouth section. Repeat this on all cookies.
• Change the tip to a straight dot tip. Make two small dots for eyes; place one mini chocolate chip on each dot to adhere it to the cookie.
• Make one small dot of icing for the nose; place a red hot on that dot to make the nose.
• In the moth section, make a small dot of icing for the mouth. Cut a red hot in half and adhere it to the dot to make the mouth. Repeat on all cookies.

Check back all next week for our Simplicity Gourmet’s Quick and Easy Homemade Holiday Treats!

Christmas Blessings,
Katie�

While we slow down, sit back, and enjoy the view this Fall, October has quietly sliped away and we’ve surged into November before we could even count our Halloween loot! Then - it starts to loom over us - turkeys, hams, mashed potatoes, yeast rolls, sweet potatoes, green bean casserole, pumpkin pie -Thanksgiving is here and it’s time to plan. What will I serve? Who will be coming? Where will they all fit? How and when should I start preparing?

…and the Thanksgiving stress has begun…

Here at Simplicity Gourmet, we strive for just that, Simplicity. We want to help you take your normal Thanksgiving recipes that take hours to prepare and cut the time down so that you are out of the kitchen and making memories with your family and friends. Thanksgiving should be a special time of sharing and laughing and should not be wrought with stress, sweat, and frustration.

We hope you enjoy all of the classic holiday favorites that we have created just with you in mind. Make sure to let us know how your Simplicity Gourmet Thanksgiving turns out!

~ Miss K

This time of year always brings up so many memories of growing up. I love fall - sweaters & sweatshirts, forests of fiery leaves, crisp, cool air, breezy, sunny walks, the smell of fires and apples and baked goods, and, of course, pumpkin carving. When I see an intricately carved jack-o-lantern, I always picture my grandpa on the back porch at my grandparent’s house creating jack-o-lantern masterpieces. My Poppy was an avid jack-o-lantern champ! I’d eventually end up raking leaves into huge piles and jumping around in them but he’d emerge from his huddled position over the pumpkin and I was always in sheer amazement at how he had come up with yet another piece of pumpkin perfection. Their house was the last house on the block and everyone from the entire neighborhood - and I’m sure beyond - always came out to the vast array of faces - silly and scary alike. Oh, sigh, childhood snapshots in time that I miss so very much.

This year, as I started to wish so badly that I could recreate one of his masterpieces just one more time, my mind started to wander to the reason why we have this strange tradition. Ever wonder why we carve faces into pumpkins?

A little easy research and I’ve found myself thoroughly educated on the subject. In short, carving jack-o-lanterns was an ancient Celtic practice on a holiday called “Samhein,” a holiday reserved to honor the memory of deceased family and friends. The jack-o-lanterns would be lighted by burning lumps of coal and placed in the windows and doorsteps of the homes on the last day of harvest. Now, I was surprised to find that it wasn’t actually the pumpkin that the Irish used, but rather hollowed out turnips, gourds, or potatoes.

When the Irish began to immigrate to North America, they brought this tradition along with them. Turnips weren’t so plentiful in our part of the world, but pumpkins definitely were and they were found to make for much more elaborate jack-o-lanterns. While the actual traditions of Samhein was buried along with our ancestors hundreds of years ago, you will still find most houses glowing brightly this week with their very own homemade jack-o-lanterns welcoming home their little trick or treaters.

My research has also given me a few pumpkin picking tips that need to be shared. A couple of things to keep in mind when pick out your pumpkin is that you will always want to make a trip to a pumpkin patch - it’s so quaint and rustic, you almost always get a hayride out to the pumpkin patch out of it! Plus, you will always get the freshest pumpkin when you pick it straight from the vine. A farm stand would be the second best choice to pick up your pumpkin b/c they were picked locally and you know they haven’t endured abuse during a long trip to the supermarket. Try to sit the pumpkin upright when it’s still attached to the vine to make sure that it sits level. Make sure that the stem is still attached to the pumpkin; pumpkins that are ready for harvest should have dried, brittle stems that are easily broken from the vine. Make sure your pumpkin has a vibrant orange color and is free of bruises and scaring, soft spots or any signs of mold. Carry your pumpkin by the base and make sure to store it in a cool place until you are ready to carve it.

This year will be my first year without my Poppy’s Pumpkin Patch, so, I’m attempting to make him proud and create a couple of my own tonight. I found a few pumpkin design books for $5.00 each that I downloaded straight to my computer - pretty fancy, huh?! They are unbelievable - you won’t be disappointed. So, wish me luck - I hope to make my Poppy proud!

Jack-o-lanterns aren’t the only things that pumpkins are good for! For the very best in Fall fare and activities, visit Pumpkinfest with Simplicity Gourmet today!

Have you ever wondered what a “Parsnip” is like? I’m sure you’ve seen parsnips as you meander through the produce deparment. I”m even more sure, you always quickly think to yourself: What recipes would I use parsnips in? What are the health benefits of them? What are they like? Well, wonder no more! I think that a lot of people are intimidated by the way parsnips look and therefore, shy away from them - which makes me very sad for them. Don’t judge a book by its cover!

Parsnips have a nutty, peppery, sweet flavor that you just won’t find in any other veggie. They are good pretty much any way that you want to make them: roasted, baked, fried, sautéed, mashed, and they are awesome in deserts (a lot like it’s cousin the carrot).

Parsnips have historically been the favored vegetable for Europeans over carrots and potatoes. They were introduced to America in the late 16th century but sadly come in a dismal third to carrots and potatoes to the American taste buds. Parsnips are a root vegetable, resembling a creamy white carrot but are considered far more nutritionally superior. They are beneficial for lowering cholesterol and loosing and maintaining a healthy weight. They are low in saturated fat, sodium, and cholesterol. They are high in dietary fiber, Vitamin C, Vitamin K, Folic Acid, Manganese, and Potassium.

Parsnips are at their best in the winter after the first frost - the cold turns their starch into sugar which gives them their sweet flavor. They are available at your grocer from late fall through early spring - so, for many of you out there, it’s prime time for parsnips in your area! When you get your parsnips home from the store, it’s best to wrap them in a moist paper towel and store in a dark location in your fridge. They will keep for two weeks or longer, making them an ideal vegetable to buy in bulk!

I have 3 Parsnip Side Dishes and 1 Parsnip Dessert that I absolutely LOVE and I’m going to share them here with you today. Of course, I cook all my food on stainless steel bake ware and waterless cookware, if you need any adaptations to these recipes, feel free to email me anytime: ksnyder@simplicitygourmet.com. I hope you enjoy these special Parsnip recipes as much as my friends, family, and I do.

So….everyone has felt the need to give you their yummy 4th of July fare, so I feel obliged to as well! Having been in the gourmet cooking industry for over four years now, I must inform you my palette has not quite caught up with the sophistication of my knowledge of food. There is still nothing more that I enjoy that a plump, juicy hot dog…I just can’t help myself! I don’t know if I was deprived of hot dogs as a wee little one or that I simply have just never grown out of my love for them (I’m banking on the latter suggestion). To accompany my love of hot dogs is a definite love for all things “cheesy”; there is not a better compliment in the world to hot dogs than creamy, homemade mac & cheese. To top off the patriotic holiday, I feel the need to share my favorite red, white, and blue dessert that also incorporates all of my favorite Southern Summertime fruits. I hope you enjoy your time with your family and friends and take time out to enjoy some good food and fireworks too. So, with no further ado…

BEER DOGS

UTENSILS: 3 qt Saucepan & 3 qt Colander (use the 6 qt and Large Colander for more than 8 hot dogs), Griddle

INGREDIENTS:

2 bottles of beer, any kind

2 pkgs All Beef Hot Dogs

(1 Bottle of Beer per 1 pkg of hot Dogs)

Olive Oil Butter

Hot Dog Buns

INSTRUCTIONS:

Butter the inside of each side of the hot dog buns. Heat the griddle on Medium heat. Meanwhile, pour the beer into the saucepan and place the colander inside the pan. Put the hot dogs into the colander and cover with a whistle lid. Set the burner to medium heat. When the whistle sounds, close the whistle and turn the burner to low. Allow to steam for approximately 10-12 minutes. While the hot dogs are cooking, toast the buns on the griddle. Serve with all of your favorite fixings and enjoy!

MAC & CHEESE

UTENSILS: 8 qt Dutch Oven, 2 qt saucepan, 2 qt double boiler, 7″ Santoku Chef Knife

INGREDIENTS:

2 pkgs Egg Noodles

3 Cups (24 oz) of Velveeta Cheese, Cubed

1 Pint of Heavy Whipping Cream (may sub half and half)

1/2 Cup Olive Oil Butter

Darn Good Seasoning

Salt & Pepper

INSTRUCTIONS:

Using the Chef Knife, cube the cheese and set aside. Fill the Dutch Oven 3/4 full with water; sprinkle with salt and bring to a boil on Medium-High heat (it’s important to boil your water first when working with egg noodles - they’ll turn to mush if you put them in cold water). Fill the 2 qt with 2 inches of water and bring to a boil on Medium-High Heat. When the water boils on the 2 qt, reduce to Medium Low and pop in the double boiler. Add the cheese, cream, & butter to the double boiler. When the water boils in the Dutch Oven, add the noodles, stir, cover, and turn the burner off. Allow to stand covered until the cheese sauce is prepared. Continue to cook the cheese sauce on Medium Low heat until all of the cheese is melted. Sprinkle in salt, pepper, & Darn Good to your taste. Drain the noodles and add them back to the Dutch Oven. Pour in the Cheese Sauce to coat the noodles well. Serve and enjoy.

WILD BERRY CRUMBLE

Utensils:

Large Skillet

Ingredients:

4 Cups Fresh Mixed Berries (Strawberries, Blueberries, Blackberries,

Raspberries)

2 TBSP Brown Sugar

2 TBSP White Sugar

2 TBSP Corn Starch Slurry (dissolved in 1/8 cup warm water)

1 Box Yellow Cake Mix

1 can whipped topping

Directions:

In a small mixing bowl, combine the berries and sugars. Toss until well coated. Pour the berry mixture into a cold large skillet and cover. Cook on medium heat until the whistle sounds. Uncover and whisk in the cornstarch slurry until well blended and the mixture thickens. Sprinkle the dry cake mix over the top of the berries evenly and recover, whistle closed. Reduce the temperature to Medium Low and cook for 10 minutes. Reduce the temperature to low and allow to cook for 15-20 minutes longer. Serve with a dollop of whipped topping. Use a spring of mint, a slice of strawberry and a blueberry for garnish for your red, white, & blue treat!