Candy Cane Cookies

It is a very blustery day here and I also saw a reminder that Christmas is 43 days away - the two got me thinking that I should start getting a list together of what I would like to bake this Christnas.

When I was 12 or so, I got the Betty Crocker Cookie Book from my mom and dad for my birthday. It was the start of my cookie baking, and I still have the book - although it is missing a few pages and the back cover - and in it is one of my favorite Christmas cookie recipes.

I made these a few times while growing up, and then when Megan and Katie were little, we made them as well. When they moved out, I had stopped making them - it isn't the same making them by yourself!

Then last year - Mom, Megan, Katie and I - had our first 'Baking Day' - we all got together early at our house and spent about  8 hours baking all sorts of delicious cookies - and of course, made the Candy Cane Cookies!

Hope you enjoy this - and have fun making it with your family or foodie friends!

Megan forming candy cane cookies

Candy Cane Cookies
(original recipe from Betty Crocker Cookie Cookbook)

1 cup sifted icing sugar

1 cup butter or margarine, softened

1 tsp. almond extract

1 tsp. vanilla extract

1 egg

2 1/2 c. all purpose flour

1 tsp. salt

1/2 tsp. red food coloring

1/2 c. crushed candy canes

1/2 c. granulated sugar

Heat oven to 375'. Stir together icing sugar, butter, milk, vanilla, extract and egg in large bowl. Stir in flour and salt. Divide dough in half. Stir food coloring into 1 half. Cover and refrigerate at least 4 hours.

Stir together crushed candy canes and sugar.

For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.

Bake about 9 minutes until lightly browned. While still warm, roll gently in candy cane/sugar mixture.

Makes about 4 dozen cookies.

Can't believe is it November already...

October flew by so quickly - and we were pretty busy putting everything away outside and enjoying the fall activities in our community.

The big day for Harvest Pumpkin Festival is the last Saturday of October. Flying pumpkins, lawn tractor racing, pumpkin carving and a 'somethin' pumpkin' cooking contest. This year we also had a 'Some like it Hot' chili cookoff, and I was happy to take 2nd place in the amateur competition with my Vegie Chili.

It has evolved over the years, and everytime I make it - it is slightly different - but here is the basic recipe - feel free to make any changes you might like.

Vegie Chili

1 large onion, chopped
3 cloves garlic, peeled and chopped (use 4 or 5 if they are small)
1 large red pepper, seeded and chopped
3 large carrots,peel and diced
2 parsnips, peeled and diced
2 sweet potatoes, peeled and diced
1 cup pumpkin, peeled and diced
1 can (28 oz/796 mL) diced tomatoes
1 can (28 oz/796ml) pureed tomatoes
1 small can chipotle peppers in adobo sauce, diced
1 small can green chilies, diced
2 cups dried mexican campo beans (if you can't find these - they are from Wolfgang Flour and grown in Kamloops - use 2 cups dried mixed beans)
1 large can garbanzo beans, drained and rinsed
2 tsp ground cumin
2 tsp smoked paprika (more to taste if you wish)
1/2 tsp ground red pepper
Salt and freshly ground pepper (I used my spiced salt from Grenada in my prize winning batch - so good!)

Mix everything together in a large crockpot and cook on low for 6 - 8 hours. Serve with sour cream and chopped cilantro if you wish.

Makes a large batch - serves a crowd or is great reheated later in the week!



Stanley with my prize winning chili!

 One of the entries in the 'Somethin' Pumpkin' cooking contest was a Spicy Pumpkin Dip, that was similar to the usual Taco Dip you see at parties, but this was very tasty - and is hard to stop eating!

Spicy Pumpkin Taco Dip

12 ounces cream cheese, softened
1 cup cooked or canned pumpkin
3 1/2 tablespoons taco seasoning
1/4 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1/2 lb. lean ground beef, fried and well drained
1/2 cup yellow bell pepper, diced
1/2 cup red bell pepper, diced
1 can (6 ounces) olives, sliced
1 round loaf Italian or whole wheat bread or a small pumpkin

In a medium mixing bowl, beat together the cream cheese, pumpkin, taco seasoning, garlic powder, and crushed red pepper flakes until smooth. Stir in the beef, peppers, and olives. Refrigerate until ready to serve.

To serve, hollow out round loaf of bread (bread can be used for bread crumbs or another use) or small pumpkin. Fill shell with dip. Serve with vegetables, chips, or crackers.

Enjoy!