Fun NYE Kid Cocktail

I was looking for a fun NYE drink for the kids -- they all loved this!!!

Ingredients:

7up or Sprite

Cotton Candy

Cool whip

Sprinkles

Dunk the rim of cup in the cool whip.

Then put the sprinkles onto of the coolwhip.

Fill with 7up/Sprite -- drop in a chunk of cotton candy!!!  CHEERS!!!

Herbed Crown Pork Roast

Well WOW!!!  WE DID IT!!!  hahahaha When I was trying to come up with menu for Christmas dinner and I was reflecting on the "Christmas tastes" of my past and remembered that my Mom had made a pork crown roast one year....It looked fun so Ross and I decided to try it out!!!  It was SUPER yummy and actually not that hard to make at all!!!  (including the little crown frills!!!)  We made this with Apple Sausage Stuffing, Mashed Potatoes and Gravy, Brussel Sprouts, and Rolls!!!

Ingredients

• 1 gallon Water
• 1 1/2 cups Kosher Salt
• 1/2 cup Sugar
• 10 large Cloves of Garlic, smashed with skins on
• 2 large Sweet Onions, quartered with skins on
• 5 Bay Leaves
• Handful each of Fresh Sage, Rosemary, and Thyme

Crown Roast of Pork

• 10 lb Crown Roast of Pork (ordered from the butcher)
• 2 tablespoons of Olive Oil
• 2 teaspoons Kosher Salt and 2 teaspoons Freshly Ground Pepper
• 2 tablespoons each of Fresh Sage, Rosemary, and Thyme, chopped
• 

• Place an 8-9 pound crown roast of pork in a large 16-quart stockpot. Add 1 gallon of water, 1 1/2 cups Kosher salt, 1/2 cup sugar, 10 large cloves of garlic, 2 large quartered onions, 5 bay leaves, and a handful each of fresh sage, rosemary, and thyme. Swirl the water around until the salt and sugar have dissolved.
• Cover and place in refrigerator and let sit for 12 hours or overnight.
• Preheat the oven temperature to 325° F.
• Remove the roast from the brine and rinse a couple of times. Dry the roast with paper towels.
• Rub 2 tablespoons of olive oil both in the cavity and on the outside of the roast.
• Rub 2 teaspoons each of salt and pepper and 2 tablespoons each of fresh chopped sage, rosemary, and thyme on the inside and out.
• Fill the top portion of the cavity of the roast with Homemade Stuffing with Apples and Sausage (optional).
• Place the roast in a shallow roasting pan in the bottom third of your oven.
• Cook for 2 to 2 1/2 hours or until the internal temperature reaches 140° F with an instant-read thermometer. If the bones begin to brown too much, cover the top of them with small squares of foil.
• Remove the roast from the oven and tent with foil. Let sit for 30-40 minutes. The internal temperature will continue to rise about 5-10°F. The finished temperature should be 145-150°F.
• Increase the oven temperature to 500° F.
• Once the roast has rested, remove the foil and place it back in the oven. Cook for an additional 10 minutes to get the roast nicely browned and crisp.
• Remove and let sit another 10 minutes before serving.
• ENJOY!

notes

• A typical 8-9 pound roast, what I have here in this recipe, will have anywhere from 12-18 ribs. You can usually count on one rib feeding one person, two if they’re really hungry,
• Brining is the key to a juicy and tender finished roast. It’s basically like a marinade that adds moisture and flavor into the meat.
• After brining, let the Crown Roast of Pork come to room temperature by sitting out on the countertop for about one hour. Taking the chill off ensures a more evenly cooked roast.
• Remove the roast when the internal temperature reaches 140°F. The temperature will continue to rise by about 5-10°. You’re looking for a finished temperature of 145° F.
• When using the thermometer, make sure and stick the probe into the thickest part of the roast which is in the center. Avoid sticking it near the bones on the outside of the roast.
• There is an old misconception that pork should never be pink. That’s no longer accurate. Pork can turn quickly into a dry and tough piece of meat if it is overcooked.  A little bit of pink actually delivers a moist, tender roast.
• The reasoning behind “resting” is to permit the juices to be reabsorbed into the meat fibers leaving a juicy and flavorful finished roast. If you immediately cut into it, all of those juices will run out onto the serving plate.

Apple Sausage Stuffing

This was DELICIOUS!!!  I only made this to go in the Pork Crown Roast we made for Christmas but this was SUPER yummy and I might have to make for Turkey day going forward!!!!  SUPER good -- do it up!!!

Ingredients

• 14 ounces Ciabatta Bread, cubed  (or just buy regular cubed stuffing mix -- 15-ounce package)
• 1 1/2 pounds Mild Italian Sausage, bulk
• 1 1/2 large Sweet Onion, chopped
• 4 large Celery Ribs, chopped
• 2 large Honeycrisp Apples, cored and cubed
• 6 large Garlic Cloves, chopped
• 1 cup freshly grated Parmesan Cheese
• 1/2 cup Italian Parsley, chopped
• 2 tablespoons each Fresh Sage, Rosemary, and Thyme, chopped
• 1 1/2 – 2 1/2 cups Chicken Stock
• Kosher Salt and Freshly Ground Pepper, to taste
• 2 large Eggs, beaten
• 3 tablespoons Butter, for greasing the pan

instructions

• Preheat oven to 300°F.
• Cut 14 ounces of ciabatta bread into 1/2 to 1-inch cubes.
• Spread the bread cubes in a single layer on 2 baking sheets. Bake for 30-45 minutes or until the bread is completely dried out.
• Let the bread cool completely.
• Heat a large skillet over medium heat and add 1 1/2 pounds of ground Italian sausage. Cook until done and remove sausage with a slotted spoon. Drain on paper towels. Set aside.
• Add 1 1/2 large chopped onion and 4 large chopped celery ribs to the sausage grease and sauté for about 7 minutes.
• Add 2 large cubed Honeycrisp apples and cook for another 7-10 minutes until everything is softened.
• Add 6 large chopped garlic cloves and cook for 1 more minute.
• In a large bowl, combine bread cubes, sautéed ingredients, 1 cup freshly grated parmesan cheese, 1/2 cup chopped Italian parsley, and 2 tablespoons each of fresh chopped sage, rosemary, and thyme.
• Start with a cup of stock. Toss everything together. Continue adding a 1/2 cup of stock at a time until the stuffing starts to clump together and is moist, but not wet.
• Add salt and pepper to taste, and 2 beaten eggs.
• Stir until completely mixed together.
• Increase the oven to 350°F.
• Generously grease a 9×13-inch casserole dish with 3 tablespoons of butter. Spoon the stuffing into the dish.
• Cover with foil and bake for 30-40 minutes, until heated thoroughly. Uncover and continue to bake for 10-15 minutes until golden brown.

notes

• Choose a bread that is crusty on the outside but chewy on the inside. It will hold up well when chicken stock is added.
• The key is to buy day-old bread and make sure it is stale and/or dried out.
• Drying the bread in the oven can be done ahead of time. Make sure it is completely dried out and cooled before you store it in plastic bags.
• You can substitute a bag of regular cubed stuffing mix if you prefer (15-ounce package).
• To save time, prep the vegetables ahead of time and store them in ziplock bags in the fridge.
• The rule for sautéing vegetables: heat the pan then add the oil. Heat the oil then add the vegetables.
• Cut the onions and celery to a uniform size and shape. This will ensure they cook evenly.
• Don’t be tempted to grab the powdered parmesan that comes in the green can. There’s no comparison between that and freshly grated parmesan. Even the pre-grated packages lose flavor over time.
• You know you’ve added too much chicken stock if there is a puddle of liquid at the bottom of the bowl. If that is the case, throw in more bread cubes to soak it up.
• I always choose stock over broth as the stock has more of a full mouthfeel and a richer flavor because of the gelatin that is released from the simmering bones when cooking.

Christmas Trivia

Hosted Christmas this year and made up some fun trivia for people to do :)  If you want the answers or documents, just email me or comment on post!!!  It was a lot of fun!!!

Christmas Trivia Questions

Christmas Song Emoji Trivia

Grinch Fruit Hats

 We did our traditional appetizers for Sodahl Christmas Eve so had to make up something fun :)

Super easy -- just need mini marshmallows, green grapes, strawberries, and toothpicks!!!  SO cute and festive!!!  Kids favorite too!!!

Christmas Salad

 Had Gpa and Penny over for our traditional Spode Christmas dinner tonight and wanted to make something new, so tried this salad!!  It didn't disappoint and was a hit with all of us!!!  Super yummy and pretty for Christmas too!!  EASY prep as well :)

Serves 6

Ingredients

For the salad

• 7 cups mixed spring greens
• 1 1/4 cups orange segments mandarin oranges, clementines or tangerines
• 1/2 cup pomegranate seeds can substitute dried cranberries
• 1/2 cup feta cheese crumbled
• 1/2 cup candied pecans roughly chopped

For the dressing

• 1/3 cup olive oil
• 1 tablespoon honey
• 2 teaspoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon shallot minced
• salt and pepper to taste

Instructions

• Place the mixed greens, oranges, pomegranate seeds, feta cheese and pecans in a large bowl.
• Place all the dressing ingredients in a small bowl, whisk until smooth.
• Drizzle the dressing over the salad mixture to taste, then gently toss to coat. You may have dressing left over. Serve immediately.

Cranberry Flatbread with Goat Cheese

Another year of Christmas Tree Picnic party with Megan and we made up this delicious and festive flatbread!!!  I thought it was a little sweet for my liking but Megan and Rossy gobbled right up!!!  It would be perfect for a Christmas app too!!!

Ingredients

• 1 ½ cup fresh cranberries
• 3 tablespoons pure maple syrup
• 1 tablespoon finely chopped shallot
• ½ teaspoon chopped dry thyme
• ¼ teaspoon salt
• 2 purchased flatbreads, (14 oz package)
• 1 4-ounce package fresh goat cheese, crumbled

Instructions

1. Preheat oven to 375 degrees F.
2. Mix cranberries, maple syrup, shallot, thyme and salt in an 8 by 8-inch baking dish. Roast, stirring once or twice, until the cranberries burst and the mixture is bubbling and caramelizing along the edge, about 15 minutes. Remove from oven and stir until the cranberries are broken down and the mixture is thick. Set aside.
3. Lay flatbreads out on work surface. Spread the hot cranberry mixture over the flatbreads, dividing evenly. Top with the goat cheese. Bake directly on the oven rack until the cheese is softened and flatbread is crispy, 8 to 10 minutes. Cut into 8 small wedges or strips each.

Book Club Ornament

I was looking for a good idea for the book club ornament exchange, and saw something where you could shrink your books to fit inside an ornament!!!

Here are all the books we have read so far this year....(I shrunk them and put on little foam boards)

Then I put them inside the ornament :)

Wisconsin Bacon and Potato Cheese Soup Recipe

Progressive dinner in the hood and another HIT recipe!!!  The Dolalies made this delicious soup and I knew I needed the recipe to make the kids - it was SO yummy!!!

Ingredients

• 4 Tablespoons butter
• ½ cup baby carrots sliced
• 2 celery stalks sliced
• ⅓ cup chopped onion
• ⅓ cup red bell pepper diced
• ½ cup fresh sliced mushrooms
• 3 potatoes peeled and diced small
• 4½ cups chicken broth divided
• ¼ cup flour
• 2 cups half and half cream
• 10 strips of cooked bacon diced and divided
• 1 teaspoon dry mustard
• 1 teaspoon Frank's hot sauce
• ½ teaspoon garlic salt (could also use minced garlic)
• 1½ teaspoons salt
• ¼ teaspoon pepper
• 2½ cups shredded cheddar cheese

Instructions

• In a large pan melt butter, and then add carrots, celery, onion, red bell pepper, and mushrooms. Cook over medium heat until tender.
• In another pan cook the diced potatoes in 1 1/2 cups chicken broth until tender. Then drain.
• Add the cooked potatoes to the cooked vegetable mixture. Stir in the 1/4 cup flour and coat all veggies.
• Then stir in 3 cups chicken broth, half and half. Cook over medium heat stirring until slightly thickened. Reduce heat and add in 3/4 cup of bacon bits, dry mustard, hot sauce, garlic salt, and salt & pepper.
• Then gradually stir in cheese stirring until melted. To avoid curdling, don't let the soup boil after the cheese has been added.
• Top each serving with the remaining bacon bits.

Cranberry Butter Board

Progressive dinner tonight, new trend that sounds delicious -- CHECK CHECK!!!  This was the perfect app and so yummy :)  My insta page has been blowing up with all these butter boards, so I just HAD to make one for our apps tonight!!  Super easy and yummy!!!  AND it was Christmas-y (especially when you make it look like a wreath!!)

Ingredients

• ¼ pound butter softened
• ¼ cup fresh cranberries roughly chopped
• ¼ cup goat cheese
• ½ Tablespoon fresh rosemary roughly chopped
• 2 Tablespoons honey
• pinch ground cinnamon
• pinch salt
• No-Knead Rustic Rosemary Bread or other dunkers, for serving (crackers, apples, etc)

Instructions

• Spread the softened butter across the serving board.
  ¼ pound butter
• Roughly chop the cranberries and sprinkle them across the butter.
  ¼ cup fresh cranberries
• Also sprinkle the chopped rosemary and crumbled goat cheese.
  ¼ cup goat cheese,½ Tablespoon fresh rosemary
• Use a pinch or two of cinnamon and salt, as desired, and sprinkle across the butter.
  pinch ground cinnamon,pinch salt
• Finish it with a drizzle of honey. Serve with dunkers like crackers, rustic bread, and apples.
  2 Tablespoons honey,No-Knead Rustic Rosemary Bread

Smoked Salmon and Cream Cheese Hors D'Oeuvres

Hood progressive dinner tonight and we had the first stop this year -- needed some yummy new apps to try out!!!  This was DELICIOUS and took like 5 seconds to make, but tasted and looked like hours!!!  So delicious -- AND I had a reason to use these cutie spoons my Mom bought me years ago :)

Ingredients

• 3 oz smoked salmon
• 2 tbsp garlic and herb cream cheese - Something like Boursin
• 2 tsp red onion - finely chopped
• 2 tsp chives - finely chopped
• 1 tsp lemon zest
• Freshly cracked black pepper

Instructions

• Cut the smoked salmon into 12 pieces and arrange them on your spoons or small pots.
• Divide the cheese up between the smoked salmon (~½ teaspoon per spoon/pot)
• Sprinkle over the chopped red onion, chives and lemon zest.
• Garnish with a little cracked black pepper and serve.

Caramelized Brussels Sprout Toast with Burrata and Bacon

Um this was AMAZING!!!!  It looked and tasted SUPER fancy but was quick to make!!!  Leftovers was even amazing!!!  I will make this again and again and again!!!  I just put as a spread on a plate so people could help themselves -- worked great for a party but would be yummy premade too!!!

Serves 12 apps

Ingredients:

1/2  cup raw hazelnuts

6 oz raw bacon, diced

1lb brussel sprouts (roots trimmed, halved, and thinly sliced)

2 tablespoons honey, plus more to drizzle

1 tablespoon lemon juice

1 teaspoon lemon zest

kosher salt

6 large slices crusty bread, about 1/2 each (I used french bread)

2 balls burrata cheese

black pepper

sea salt

1. Preheat the oven to 400°F. Spread the hazelnuts out onto a sheet pan. Roast for 8-10 minutes, or until golden. Let cool just slightly. Use a kitchen towel to rub off the loose skins. Roughly chop the hazelnuts and set aside.
2. Heat a 12″ cast-iron skillet over medium heat. Add the diced bacon and spread it into an even layer. Cook the bacon for 5 minutes. Reduce the heat to medium-low and continue to cook for about 10 more minutes, stirring often, until the bacon is rendered and crisp. Use a slotted spoon to transfer the bacon to a plate lined with paper towels.
3. Raise the heat under the skillet to medium-high. Add the brussels sprouts. Stir well to coat the Brussels sprouts in the bacon fat and then spread the brussels into an even layer. Let cook until caramelized and tender, 6-8, stirring occasionally. Stir in the honey, lemon juice, and lemon zest. Season well with salt to taste.
4. Meanwhile, place the bread onto a sheet pan and drizzle both sides with olive oil. Toast in the oven for about 12 minutes until golden.
5. Tear the burrata into pieces and distribute onto the bread, “spreading” it out so that it covers most of each slice of bread. Season the cheese with a pinch of salt and black pepper.
6. Mound the brussels sprout mixture onto each slice of toast. Sprinkle the hazelnuts and bacon over top. Drizzle each slice with more honey. Season with the flaky sea salt (if desired) and more freshly cracked black pepper. Cut each slice of toast in half to serve.