Cranberry Pecan Cheese Wafers

Yes, I grabbed this right out of December's Southern Living. I was afraid one of you would miss it, and it's too wonderful to miss. This is a must do for the holidays. Serve plain, with your favorite cheese ball or cheese spread.

Cranberry-Pecan Cheese Wafers
18 dozen
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1 1/2 cups chopped pecans
1 1/2 cups coarsely chopped sweetened dried cranberries
2 cups butter, softened
4 cups (16 ounces) freshly shredded extra-sharp Cheddar cheese
1 1/2 teaspoons salt
1 1/2 teaspoons ground red pepper
4 cups all-purpose flour
Parchment paper

1. Preheat oven to 350 degrees F. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 15 minutes).

2. Meanwhile, soak cranberries in boiling water to cover 15 minutes; drain and pat dry with paper towels.

3. Beat butter and next 3 ingredients with a heavy-duty electric stand mixer until blended. Gradually add flour, beating just until combined. Stir in cranberries and pecans. Shape dough into 4 (12-inch-long) logs; wrap each log in plastic wrap. Chill at least 8 hours to three days.

4. Preheat oven to 350 degrees F. Cut each log into 1/4-inch-thick slices; place on parchment paper-lined baking sheets. Bake 13 to 15 minutes or until lightly browned. Remove from baking sheets to wire racks, and cool completely (about 20 minutes)

Grand Marnier Cranberry Relish

I think at one time I had a more complicated version of this that I got from one of the Food Network shows, but this is so much easier and just as tasty. Plus the Grand Marnier is not absolutely necessary, except for me.

Grand Marnier Cranberry Relish
8-10 servings
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1 bag fresh or frozen cranberries
1/2 cup sugar, more if you like
1 orange with zest
2-3 tablespoons Grand Marnier, more if you like, or none at all

Pulse cranberries in processor about 6-10 times. Keep them chunky. Dump in a medium mixing bowl. Stir in sugar. Zest the orange and add to bowl with the juice from the orange. Add Grand Marnier. Mix well and refrigerate several hours. I make mine several days ahead.

This is wonderful on your turkey sandwiches also.

Evelyn Fuller's Peanut Brittle

There is nothing I love more than a recipe that has been handed down from generation to generation. This one has seen a few. This came to me from my friend Janice, you remember her, the only published author I know.

However this recipe originally came from my first Sunday School teacher's wife, Evelyn Fuller, her husband J.C was my teacher. Didn't he do a fine job! Mr. Fuller was in his middle 20's at that time. I'm 65 now, you do the math. Evelyn is making Peanut Brittle in heaven now, but we are still enjoying it here on earth. Mr Fuller is still at church every Sunday.

Evelyn Fuller's Peanut Brittle
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1 1/2 cups white sugar
3/4 cup corn syrup
1 (#1) can Planters cocktail peanuts, salted
1/4 teaspoon salt
1 teaspoon baking soda
2 tablespoons butter cut in small cubes (she used margarine, I can't do it)

Place sugar and syrup in deep heavy saucepan. Cook on medium heat without stirring until syrup forms a soft ball (240 degrees F.) Add peanuts and continue cooking, stirring occasionally, until mixture begins to brown, about 8-10 minutes. Remove from heat and add 2 tablespoons butter, salt and baking soda. Pour while foaming onto a well buttered tray or cookie sheet.

Let cool and break into pieces.

Brined Pork Roast with Chestnut and Red Cabbage Saute'

Brining, is something we normally associate with turkeys, but any lean cut of meat adapts well to brining to achieve moist, juicy meat. I find the solution of water and salt just a little boring. So jazz it up a little. This can also be used for your turkey, but you will have to increase the amount of brine.

The Chestnut and Red Cabbage Saute' is not mandatory but it sure is good. Whole chestnuts in a jar can be found at any good cook store, but at this time of the year my grocery even has them.

You guessed it, pork loin roasts were on sale this week.

Brined Pork Roast with Chestnut and Red Cabbage Saute'
about 8-10 serving, unless it's my family 4-5
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5 cups apple cider
1/2 cup firmly packed brown sugar
2 tablespoons salt
2 tablespoons prepared mustard
2 tablespoons molasses
2 bay leaves crumbled
1 (4-pound) boneless pork loin roast
1 tablespoon olive oil
Chestnut and Red Cabbage Saute' (recipe below)

Combine first 6 ingredients, stirring until sugar dissolves. Place pork in a large zip-lock freezer bag; add cider mixture. Seal bag, and chill 24 hours.

Remove pork from brine, and pat dry with paper towels; discard brine. Heat oil in a large skillet over medium-high heat; add pork. Cook 6 minutes or until browned on all sides, turning meat occasionally. Place pork on a rack in a lightly greased shallow roasting pan.

Bake at 300 degrees for 1 hour and 15 minutes or until a meat thermometer inserted into thickest portion registers 150 degrees. Remove from oven; cover and let rest 10minutes or until thermometer reaches 160 degrees before slicing. Serve with Chestnut and Red Cabbage Saute', or not.

Chestnut and Red Cabbage Saute'
Yield; About 2 1/2 cups

Serve a hefty 1/4 cup of this over each slice of Brined Pork Roast.

2 tablespoons butter
1 small onion, diced
1 cup coarsely chopped mushrooms
2 cups coarsely chopped red cabbage
1 cup diced chestnuts from a jar
2 teaspoons sugar
1/2 teaspoon salt
1 teaspoon cider vinegar

Melt butter in a large skillet over medium heat; add onion, and saute' 3 minutes or until tender. Add mushrooms, saute 2 minutes. Add cabbage and chestnuts; saute 2 minutes. stir in sugar and salt; cover and simmer 10 minutes or until cabbage is tender. Stir in vinegar.

French Chocolate Bark

Even the name sounds wonderful. To be honest I'm not a big candy fan. Maybe it's because I'm not a great candy maker. The candy thermometer and I have a hard time getting along. I either forget to check it and it overcooks or I don't believe it and take it off to soon. When I find a really good candy recipe that does not involve that little intimidating piece of equipment, I'm on it.

French Chocolate Bark is very easy, delicious, not to sweet, and makes a wonderful presentation for any occasion. . This is the best French Chocolate Bark recipe I've found, and I've tried several. Ina Garten thank you!

French Chocolate Bark
about 24 pieces
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9 1/2 ounces very good semisweet chocolate, finely chopped
8 ounces very good bittersweet chocolate, finely chopped
1 cup whole roasted, salted cashews
1 cup chopped dried apricots
1/2 cup dried cranberries

Melt the two chocolates in a heatproof bowl set over a pan of simmering water.

Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9 by 10-inch rectangle on the paper. Turn the paper face down on the baking sheet. Who wants lead in their candy.

Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the cashews, apricots and cranberries over the chocolate. Very gently press down just a little. Set aside for 2 hours until firm. Cut the bark in 1 by 3-inch pieces and serve at room temperature.

Woodford Pudding

A fabulous dessert for the holidays. This truly is an old Kentucky recipe. I remember my grandmother, mom, and aunts making this. It just wouldn't be Christmas without Woodford Pudding.

Woodford Pudding
12 servings
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1 cup butter, melted and cooled
6 eggs
1 cup buttermilk
2 cups seedless blackberry jam, homemade if you have it
2 cups sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon

Sauce:
2 cups brown sugar
2 cups cream
2 sticks butter
1/4 cup good Kentucky bourbon

Mix butter, eggs, and buttermilk in a large bowl; stir in jam. Combine dry ingredients and add to liquid; mix well until creamy and pour into a large, greased Bundt pan. Bake at 350 degrees for 45 minutes or until pudding is set.

Sauce: Combine brown sugar and cream in a saucepan and bring to a boil, stirring constantly. Add butter and whisk until blended; add bourbon. Pour over warm cake, setting some extra aside for drizzling when served.

Chicken with 40 Cloves of Garlic

Why do I forget about this dish until the holidays? It really is one of my favorite ways to prepare chicken. If you only need one chicken for supper, cook both anyway. The extra chicken is great for sandwiches, chicken salad, etc. Don't forget to save those bones for soup.

The abundance of garlic mellows in flavor during roasting.

Chicken with 40 Cloves of Garlic
6 to 8 servings
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2 (3-pound) whole chickens
8 fresh thyme sprigs
1/4 cup softened butter
1 lemon, halved
2 teaspoons salt
1 teaspoon freshly ground pepper
40 garlic cloves, unpeeled ((about 3 bulbs)
1 to 2 tablespoons olive oil
Garnish: fresh thyme

Rinse chicken, and pat dry with paper towels. Place 4 thyme sprigs in cavity of each bird. Rub each chicken with 2 tablespoons softened butter. Squeeze a lemon half over each chicken. Sprinkle with salt and pepper.

Tie ends of legs together with string; tuck wing tips under. Place chicken, breast side up, in a well greases shallow roasting pan.

Toss garlic with olive oil in a bowl. Scatter garlic cloves around chicken, snuggling them close to chickens.

Bake at 375 degrees for 1 hour and 45 minutes or until a meat thermometer inserted into thigh registers 180 degrees.

Remove chicken and garlic to a serving platter. Garnish, if desired.

COOK'S NOTE: I like to season my chicken with salt and pepper and let set in the refrigerator overnight before baking.

Rosemary Biscuits

You have your beautiful Fresh Pork or Turkey Sausage Patties made, why not a batch of biscuits to go in the freezer also. Make ahead is the secret to sanity during the holidays.

Make Ahead: Make the biscuit dough several days in advance, and grease baking sheet. Place unbaked biscuits in a single layer on a baking sheet until frozen solid. Transfer to a large zip lock freezer bag. Seal and store in freezer. When ready to use arrange frozen biscuits on an ungreased baking sheet. Bake at 425 degrees for 15 minutes or until golden.

Rosemary Biscuits
Yield 20 small biscuits
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3 cups self-rising soft-wheat flour
1/4 cup sugar
1/2 teaspoon salt
1/2 cup shortening, chilled
1 cup buttermilk
1/2 cup whipping cream
1 1/2 tablespoons chopped fresh rosemary
Fresh Pork Sausage Patties
Garnish: rosemary sprigs

Combine first 3 ingredients in a large bowl. Cut shortening into flour mixture with a pastry blender until mixture resembles coarse meal. Add buttermilk, whipping cream, and rosemary, stirring with a fork until all ingredients are moistened. (dough will be soft.)

Turn dough out onto a generously floured surface; knead 3 or 4 times. Pat or roll dough to 1-inch thickness; cut with a floured 2-inch biscuit cutter, and place biscuit 1-inch apart on ungreased baking sheets.

Bake at 450 degrees for 10 minutes or until lightly browned. Transfer to wire rack, and cool slightly. Split biscuits with a fork, and fill with warm Fresh Pork Sausage Patties. Serve hot. Garnish is desired.

Fresh Pork Sausages

Guys, it's the holidays so we are going to have to put forth a little more effort in the cooking department. At one time I kept a batch or two of these made in the freezer, but sometimes I just slack off. These are great to have on hand for Christmas morning breakfast or buffets or brunches over the holiday season. Easy, Easy!

These are best made in advance, giving it more time to develop flavor. Make ahead and refrigerate or freeze. Simply reheat them in the microwave when ready to serve.

Fresh Pork Sausage Patties
Yield: about 20 patties
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6 bacon slices, frozen and chopped
2 garlic cloves
1 shallot
2 teaspoons fresh rosemary
1 1/2 teaspoons ground sage
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds ground pork

Process first 8 ingredients in a food processor until finely minced. Add ground pork,; process until mixture begins to form a ball. Cover and chill at least 4 hours, overnight is better.

Shape sausage into 20 (3 x 1/4-inch) patties. Cook in several batches in a large nonstick skillet over medium heat 2 minutes per side or until lightly browned. Keep warm until ready to serve.

Turkey Sausage Patties: You can make this recipe using 1 1/2 pounds ground turkey (white and dark meat). Follow above procedure, except blend ground turkey with seasonings by hand instead of using a processor. This will keep turkey from becoming too finely ground.

Oyster Stew with Rosemary Croutons

I was trying so hard to stay out of the kitchen on Saturday after all the cooking for Thanksgiving, but I just had to make a little something. It's really winter now and I needed soup and as I've mentioned before I'll eat oysters in any fashion.

This is a thick, rich stew that will warm you up anytime over the holiday season.

Oyster Stew with Rosemary Croutons
10 1/2 cups
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2 bacon slices, diced
1 cup finely diced celery
1 cup finely diced onion
1/2 cup vermouth
2 pints of oysters, undrained
2 tablespoons all-purpose flour
2 (8-ounce) bottles clam juice
3 cups half-and-half
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons chopped fresh thyme
2 tablespoons chopped fresh parsley
Rosemary Croutons

Cook first 3 ingredients in a Dutch oven over medium heat 12 minutes or until onion and celery are tender. Add vermouth, and simmer 1 minute. Add oysters.

Whisk together flour and clam juice in a small bowl, whisk into soup. Bring to a simmer over medium heat. Simmer 1 minute or until oyster edges curl. Reduce heat to medium-low; add half-and-half and next 4 ingredients. Cook over medium-low heat until thoroughly heated. (do not boil) Serve with Rosemary Croutons.

Rosemary Croutons
about 4 cups
Sprinkle these on salads also.

1/3 cup butter
2 garlic cloves, minced
2 teaspoons chopped fresh rosemary
1/4 teaspoon salt
1/8 teaspoon pepper
4 cups (1-inch) French bread cubes (See Cooks Note)

Melt butter in a large nonstick skillet; add garlic and next 3 ingredients. Saute' i minute over medium heat. Add bread cubes, tossing gently to coat.

Cook over medium heat stirring occasionally, 15 minutes or until bread is lightly toasted.

COOK'S NOTE: I used the fabulous No Knead Rosemary Bread from October Farm in place of French Bread. Once you make this bread you will find endless ways to use it. This is the easiest and best bread you will ever make.