Reindeer Food

Well, the days have gotten away form me and I forgot to purchase the ingredients for reindeer food. What will I do? Improvise. I will have the kiddo help me crush some peanuts, pecans, and a few pretzels together. I already have these ingredients as well as a little glitter so the reindeer can see in the dark. Quick, easy, mom forgot to make it, reindeer food.

Artichoke Dip

Artichoke dip is a classic. This one is super easy and can even be used as a side item.

2 cans artichoke hearts

1 cup mayo

1 container shredded Parmesan cheese

Combine all ingredients in a casserole dish. Bake at 350 degrees for 30 minutes or until bubbly.

Serve in the casserole dish with wheat crackers (Wheat Thins) or bagel chips.

Chocolate Dipped Pretzels

Thinking of an easy gift? THink about chocolate dipped pretzels. Simply heat up regular milk chocolate. Melt, do not scorch. Dip salted pretzels and let cool on parchment paper or waxed paper. Put in clear bags with pretty bows. An easy "happy".

Shrimp Pasta

Shrimp is one of those things that if you buy it on sale, you can freeze it for a pretty long time. A month ago I did just that. I bought a pound of shrimp and kept in its original wrapping and froze it. Saturday night I was able to pull it out for a quick supper with items from my pantry.

3 -6 cloves garlic (this sounds like a lot but will flavor the shrimp and pasta)

1 lb. shrimp

1 lemon or lemon juice (to taste)

1/4 c. white wine (optional, but really adds to the dish)

1 Tbsp. Olive Oil

3 Tbsp. butter

Cooked Pasta - spaghetti, linguini, or similar pasta type works best

salt and pepper to taste

Heat pan and add olive oil. Saute' finely minced garlic in the pan. Place pealed shrimp in hot pan. Add salt and pepper to taste. Saute' until cooked through. Add the wine, lemon juice, and butter. Combine all ingredients. Add pasta to the pan and toss. Serve with crusty bread and fresh parmesan cheese.

Beef Bourguignon with Red Wine

I found this recipe online. Charles has been asking me to find other crock pot recipes. I tend to only make a roast. I searched and found this. I have not made it yet, but this will be on the menu this week! The web address in which the recipe is featured can be found at the bottom of this post. Happy eating.

Beef Bourguignon with Red Wine

* Crock Pot beef stew with red wine and bacon, along with carrots and other seasonings

Ingredients:

1 lb. bacon, cooked, reserve grease

3 lbs. beef, cubed

flour

1 1/2 cups red wine

1/2 cup chopped onion

2 ribs celery, sliced

2 carrots, diced

4 to 8 ounces sliced mushrooms

2 cloves garlic, chopped

1 bay leaf

salt and pepper

Preparation:

Slowly cook bacon in large skillet; remove to crockpot. Dredge beef cubes in flour, brown in bacon fat. Transfer meat from skillet to crockpot. Saute vegetables and garlic in bacon fat; remove to crockpot. Gently stir beef, vegetables, bacon and wine. Add bay leaf and salt and pepper to taste. Cook on low 7 to 9 hours.

Honey Pumpkin Muffins - by Hannah Reed, author

These muffins are a favorite of one of my favorite author's. I love "cozy" mysteries and Hannah Reed has a new series. Check her out on FB and sign up for her newsletter!

Honey Pumpkin Muffins

makes twelve muffins 1½ cup flour 1½ tsp baking powder 1 tsp baking soda ½ tsp salt ½ tsp ground ginger ½ tsp ground nutmet 1½ tsp ground cinnamon ½ stick butter - softened ¾ cup honey 1 egg 1 cup pumpkin - solid packed 1 cup walnuts - toasted Mix together first 7 ingredients and set aside. Beat the butter until light. Beat in honey, egg, and pumpkin until well mixed. Slowly add the flour mixture. Stir in walnuts. Spoon into greased or paperlined muffin cups. Bake at 350 degrees for 25-30 minutes until a toothpick comes out clean. Serve warm.

Charles' Chili

This one is so easy. Great to double and freeze the other half. I have been freezing soups in gallon freezer bags, and double bagging them.

1 lb. ground beef

1 medium can tomato sauce

1 small can tomato paste

1 onion, chopped

1 bell pepper, chopped

chili powder, 3 tablespoons or to taste

conecuh sausage cut into small rounds, I use Hickory

1 can kidney beans, I leave out but Charles does not

Fritos, optional topping

Sharp Cheddar Cheese, optional topping

Cook beef until browned. Drain and rinse. While browning cook the onion and bell pepper until softened in another skillet. Add the onion and bell pepper to the meat. Add the tomato sauce and chili powder. Bring to a simmer. Add 1 tablespoon of tomato paste. Stir. St this point you will want to add water to the desired consistency. At least 2 cups since some will evaporate. Cook the sausage in a separate pan. Add this to the chili. I add the beans at the last minute, just to heat them through. If we do not have others over I skip the beans or just add to Charles'. Serve with fritos and cheese.

I say "I" in this a lot, but Charles is the actual chef when it comes to chili.

Cook this meal a few hours before you want to serve