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.

Thank You Simplicity Gourmet! My fiance and I bought some of the best cookware ever designed. Before our investment, Jamie used to be the only one that cooked in the house. We also were forced to eat fast food at least twice a week because of our hectic schedules. Now that we have our new Pots and Pans, I’m the one that does most of the cooking. I love how easy it is. A little water, chicken, veggies, wait for the whistle, and Voila! A meal that used to cost me $15.00 a plate now costs $6.85 for two. These pots are saving me time, money, and they look great after 8 months worth of cooking. My mom told me that “Pots and Pans don’t matter, it’s the cook that makes the meal.” I say, look OUT Mom, there’s a new cook in town. After watching me cook for my family, my mom noticed how great everything tasted and how quickly it cooked. It’s incredible! Overnight, I go from the guy that used to burn hotdogs to a gourmet chef. Cooking is fun because it really is so simple. My secret is to cook some of our favorite meals early in the week, then store them in our “vacuum seal” storage containers. Now, I only cook Mondays and Thursdays. The rest of the week, we just pick any of our already home cooked meal out of the fridge. Is sooo easy. Your cookbook has become my daily reader and is absolutely delicious. Anyway, I just wanted to thank you for making our life that much easier.
-Tim

Peanut Blossom Cookies

I have been making these delightful treats for years!! They are an extremely easy crowd pleaser. When I need a quick treat to take to a party and I want my treat to have pizzazz these guys are on my top 5 list to choose from. I love Sandra lee from Semi Homemade on the Food Network. Her style I like to roll, little time to do anything but yet I want it to look and taste fabulous.

Use any packaged peanut butter cookie mix and make according to instructions. Roll the dough into small balls and then coat (roll) in granulated sugar. Place on cookie sheet and bake according to package instructions.

While the cookies are in the oven unwrap your chocolate kisses.

As soon as the cookies come out of the oven place a kiss on top of cookie and slightly press down.

Let them cool and enjoy!!

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.

I want to share with you the easiest Christmas treat ever! They are so quick and fun to make! This is one you can get the kids involved in! I got this from my mom who got it from a neighbor. I am not sure I like the name, matter of fact, I think they made it up….

If you have any good ideas, let me know and we will rename this yummy, fun holiday treat! As fast as I make these, they disappear!! I hope your family & friends enjoy them!.

INGREDIENTS: 1 bag of small pretzels, 2 bags of Rollo candies, 2 bags pecan halves

DIRECTIONS: Pre heat oven to 250. Take a large cookie sheet and cover it with foil or non stick spray. Lay out the pretzels & top with a Rollo. Bake for 4 minutes. Remove from oven, (note: the Rollo will not melt, they get soft but don’t melt) place 1 pecan half on the Rollo and push down into the pretzel. Let cool on the counter and then place in refrigerator for 10 min. This will help them to set. I like to let them set out at room temperature after that to let them get a little softer and chewy before I serve them.

This is the new favorite treat in our house this season. Let me hear from you!

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.

Well, ladies, as I was rushing around running Christmas errands…shopping, getting things decorated, getting things together for my family, etc…I found myself just going through the motions of Christmas. Not until I had a moment to sit down in front of my window in my living room and look outside did I realize that Christmas is and should be so much more than hustle and bustle.

I know it sounds like a cliché but I found myself like Cindy Lou Who from The Grinch trying to find out what Christmas Spirit is/was. I have felt it before but over time, it sometimes goes away. I thought about giving and being grateful. I thought about life and family. Then, I began to have this warm and delightful feeling come to my heart…my heart was full of gratitude, love, and compassion.

I am most fortunate for my family. Not until my Mom was diagnosed with breast cancer did I realize how quickly something could be taken away.  Now, she only has two more treatments and she will be done, YEAH!  Though the possibility was there that she could be taken from this life, I have found myself through this process. I have found how to be a better person, to treat others with respect, to serve others, to find happiness in life and to more importantly a way to love to love! I know it sounds crazy but I love to say “Love to Love.”

Don’t wait to realize there is one thing that has No Price, Can’t Be Taken From You, It Can Grow and Grow, and is it’s very nature to affect lives more than anything else: LOVE.  So, no matter what your status is in life, take the challenge of love to love.  It can and will change your life.  This, my dear friends is what Christmas Spirit is, a love to give and share. May this Christmas season bring you much Love and Happiness!

My special Tara’s Touch to help your busy holiday schedule is to share my favorite little goody to give the postman, trash man, teachers, neighbors etc.  That is Christmas Trail Mix; it is fast, good, and you will most definitely want to put this into your Christmas Goody Idea File! Enjoy!

May Your Days be Merry & Bright,

CHRISTMAS TRAIL MIX

INGREDIENTS/UTENSILS: 1 Gallon zip lock bag, 1 Large bag of Christmas M&M’s, 1 Large can of mixed nuts (or peanuts, your preference), 1 Large box of raisins

TO MAKE: Put all ingredients in the zip lock bag, seal it and shake it up. Now, this is very important, the key ingredient to making it with love, I like to sing the song: Shake, shake, shake senora, shake it all the time, shake, shake, shake senora, shake it all the time! I encourage you to sing - it’s good for the soul! Hehe!

TO DECORATE: Just put into a cute baggie & tie with a ribbon and put a gift tag! Ta-Dah!

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�