Panthers Cookies! Go CATS!!

Last year, I made ninjabread men, and this year, for my Christmas swapping extravaganza, I decided that I had to commemorate our Panthers.  12-0 AND the division champs with 4 more games to go!! Way to go Cats!!

Ch



The recipe is the same as the ninjabread cookies...

https://www.blogger.com/blogger.g?blogID=1902407544304408732#editor/target=post;postID=8708598666983202332;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=6;src=postname

The Gift of a Fruitcake

I started this blog several years ago, as a way to share recipes with friends and family. A modern day recipe box.  I was so happy to receive a real recipe card from my Aunt Jane, when I asked for her fruitcake recipe.  This, to me, is a gift.  If you have never had a real fruitcake, they can be heavenly. This recipe makes more of a nut cake, with some fruit mixed in.

Maddie, who calls my aunt, Aunt Grandma, decided we had to make it right away. So, of course we did.

Before you start on this venture, a few disclosures.  This is not an inexpensive recipe.  The ingredients for 8 small cakes was about $50. You really need to make it around Christmastime, because it isn't as easy to find the candied fruit other times of the year, and finally, the cakes need to "cure" for two weeks.  If you're still up to the challenge, read on!

Christmas Fruitcake (make at least 2 weeks in advance)

2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

1 lb candied pineapple cut into chunks (in my case, this was equal to 2 containers)
1 lb red candied cherries, halved (I used 1/2 red and 1/2 green, and this was equal to 1 container of each)
1 1/2 lbs pitted dates, halved (this was equal to 3 bags of whole dates - don't get chopped dates)

4 large eggs
1 cup granulated sugar

8 cups (2 lbs) pecans

1/4 cup light corn syrup

Grease 2-9" tube pans, or 6-8 mini loaf pans (I used 8). Line the bottoms with parchment paper.

Mix flour, baking powder, and salt in a very large bowl. Mix dates, pineapple and cherries (in another bowl).

Here is Maddie tasting a plain candied cherry. She clearly doesn't like it. 

Add (fruit) to flour mixture until fruit is well coated (in flour).

Beat eggs and sugar until frothy.  Add to fruit mixture. Mix with a wooden spoon until thoroughly mixed.  Add nuts and continue mixing. Divide mixture into pans.  Press down firmly to fill all spaces.

Bake at 275 for 1 hour and 15 minutes.  (I move the cakes at 30 minutes and at 1hour to make sure they are evenly cooked and not only one cake hits the "hot spot").

Remove and cool 5 minutes on racks.  Remove cakes from pans. Brush with corn syrup ( I added Bourbon to a cake or two - hehe!)  seal in foil.  In one week, brush again with corn syrup.  And in 2weeks, start the giving!   I will post pictures in 2 weeks!

And, finally, I have to share my favorite Aunt and Christmas picture.  I call this one "creepy Santa". I think Santa was a little too happy to have a cute 13 year old on his lap. 

Love and Empanadas

Yesterday was such an interesting day.  I so much love for my Ninjas on reddit /r/food.  Thanks to everyone who stopped by to take a peek.  It was my little taste of going viral.

Speaking of love, my sweetheart and I flew to Dallas this weekend, for a little getaway.   And, in our usual style, two minutes after we landed, we headed over to a little gem called Empa Mundo, in a small strip mall in Irving. 

Their empanadas were delicious!  They had beef brisket, chicken, chorizo, ham, corn, and even guava and cheese.  After they are freshly fried, they place them in little plastic bags, labeled with the type of empenadas, with a criollo (spiced oil) and hot sauce. The bags and labels were perfect, and showed that they have pride in their work.  Tasting them proved that they should.

The owner and her husband are absolutely lovely.  We hugged when we left and we promised to be back before we depart.  If we call ahead of time (which we will) they will freeze some so we can take them with us.  We even got some love at the little empanaderia (I totally just made that word up).   Faboosh!

Since we were in Dallas (the city of Love Field, btw) we had to stop at the Book Depository and the Grassy Knoll. After that visit I am convinced that there was more than one gunman. My husband took a stroll while I took some pictures.  Something looks a bit strange in those bushes...

How do you fight kid's cancer? Ninjabread men, of course.

Ok. Full disclosure.  Camera angles were fully and completely manipulated for this post. I am good at many things, patience in baking and fine detail are not on the list.  Making gingerbread, or in this case "Ninjabread," men is a multi-day process.  But when I agreed to make cookies for the charity, Cookies for Kids Cancer, I knew these would be perfect.  So, after work, I proceeded to make the gingerbread.

I modified a recipe from Epicurious (Gingerbread Skeletons) by adding a bit more spice.  The recipe is as follows

1/2 cup sugar

1 stick of unsalted butter

1/2 cup molasses

1/4 cup water

2 1/2 cups flour, sifted

3/4 teaspoon salt

1/4 teaspoon nutmeg

1/2 teaspoon baking soda

3/4 teaspoon ginger
1 tablespoon cinnamon
1 tablespoon pumpkin pie spice

Cream the butter and sugar, using a hand or free standing mixer, if available.  Add molasses and water and mix fully. In another bowl, mix flour, salt, baking soda and spices. Slowly add the flour into the butter/sugar/molasses mixture.  At the end, the dough will be sticky. Put in the refrigerator to cool overnight. 

The next day, get out your rolling pin and some flour.  With a spoon (I used a large wooden spoon), take a ball of dough. I use between a baseball and softball sized chunk.  Lightly flour the outside, and roll out. It shouldn't stick, but add a bit of flour to the dough and your pin if it does.  I roll out to a pretty thick slab - about 1/3 inch (thicker cookies seem to be easier to decorate).  

I bake 6 at a time, on parchment paper, for approximately 10-12 minutes at 375. The cookies don't spread much.

I doubled the recipe for this batch and it made a lot of cookies.  About 5 dozen good sized gingerbread men. 

Let these cool overnight.  See I told you this was a multi-day process. 

Then it's time to frost.  Instead of whipping real egg whitI use powdered merangue. You can buy this at a craft store, like Michaels.  

2 cups powdered sugar

2 tablespoons merangue powder

Up to 1/4 cup water. 

Mix, but slooooowwwwwllllyyyy add the water. It can be deceptive and it is better to have a little bit thicker consistency.  I find that the best consistency is kind of like tacky glue. Not Elmer's, though. That is a bit too runny.  Add some food coloring and away you go. 

I started with the face and hands.  Then did each group one color at a time. 

I let these dry overnight (2 overnights are even better).  Then I finish them off by adding eyes, sashes, and details with food color pens (which I also found at Michaels). 

Like I said, this was a labor of love. I started on Monday, and finished Friday morning with a few details and wrapping them up.  I had a bit of a mess in the kitchen for a few days. But, it is all for a good cause. Check them out. http://www.cookiesforkidscancer.org

Irreverent tea towels

I just loved these so much.  Saw them at a booth in the Southern Christmas show. The designer is Primitives by Kathy and you can check out her other things here...

Primitives by Kathy

We used this kitchen towel for Thanksgiving.

Pumpkin spice has jumped the shark...almost

I'm kind of over the pumpkin spice thing.  It really started to be too much when I saw this...

But no matter the trend of the moment, I still love these from Trader Joe's.

(Sorry for the poor quality - I was apparently very excited!)

I buy them every year and the whole family loves them. Leave them out overnight to rise, bake them while you're getting ready and voila - delicious, warm croissants. As close to what I used to get in Brussels that I've seen in the States.

Just promise me that you won't eat them wearing a chevron scarf, Ugg boots. Listening to John Mayer.

Thanksgiving leftovers = Gnocchi

Gnocchi is actually quite an easy recipe, and perfect when you have leftovers. I made some with regular mash and then some with mashed sweet potatoes. Both are light and delicious.

Technique, including a light hand, is the most critical component.

1cup plus 1/4 -1/2 cup flour and some additional for dusting.
2 cups mashed potatoes (regular or sweet)
2 teaspoons salt
1egg

Pour 1cup flour into a bowl or on the counter. Put the potato on top. Make a "volcano" (also called a well) and sprinkle 1/4 (for dry potatoes) to 1/2 cup (for moister) flour on top. Add a beaten egg in the well. Mix all together.  I find the best way is to fold the bottom of flour (folding from the outside-in) over the top and continue this until everything is mixed. The dough will be sticky. Cover the dough with flour.

Sprinkle a generous layer of flour on a baking sheet.  (Make sure that the sheet will fit in the freezer). Pinch off approximately 1/4 of the dough.  Cover in flour and roll, with your hands, on a well floured surface, a log, approximately 1 inch in diameter.  With a sharp knife, cut the log into small, bite-sized pieces.

Then, you start to roll.  Each piece should be floured, then pressed against a fork, lengthwise, and then rolled down the fork.  A bit like a snail's shell. Once you get the hang of it, no problem, but until then, you may be frustrated. Keep each piece floured, and the colder the dough, the less likely it will stick to the fork.

And, if you get pissed off by this mess, dip your fork into the flour, press it down the middle and be done with it.  Still tastes good. Like this...

Once you have finished, lay them onto the floured baking sheet, and freeze. Once frozen, transfer to a container until ready to use. 

When you are ready to eat, boil salted water. With a rapid boil, place the frozen gnocchi into the water and let them rise to the top. 

At this point, you can be done and cover with sauce (a nice meat sauce can be enough), or you can sautée in a little browned butter. I love this second technique for the sweet potato -especially if you add a little sage and prosciutto.   Mmmmmm. 

Granola for Maddie

My daughter, Maddie is a huge fan of granola - she eats it by the bagful.  I had some leftover flax seed and coconut from a diet that I followed for a minute and a bag of roasted almonds from Aldi (super cheap from Aldi!).   So I figured I would give it a go. It turned out womderfully, if I do say so myself.

4 cups of oatmeal (not instant or quick cooking. Regular old)
1/2 cup flax seed
3/4 cups almonds - corsely chopped (other nuts could be used - I think hazelnuts would rock)
1/2 cup shredded coconut
1 teaspoon salt
1/2 cup honey
1/3 cup vegetable oil
4 tablespoons peanut butter
Dried fruit (chopped if necessary). I used dried papaya and dried cranberries.

Mis the oatmeal, flax seed, nuts, coconut and salt in a large bowl. In another bowl, whisk together the honey, oil and peanut butter.  Add the honey mixture to the oatmeal mixture.  Use your hands. Don't be shy - get in there.  Make sure that everything is well coated.

Spread onto a baking sheet (a jelly roll pan - one with edges works well).  Bake at 325 for 20-30 minutes. Stir regularly (about every 5 minutes) and take out if golden brown.  Pour back into a large bowl and add the dried fruit.  That's it. That's all.

http://pinterest.com/pin/181973641168094153/

My cole slaw kicks your cole slaw's @$$

We had a family birthday cookout not long ago.  I'm not a huge fan of the mayo-based cole slaw, and luckily, my aunt brought a vinegar based slaw.  It was DELISH!!  She sent me the recipe and I was so excited!  I went to the store and bought cabbage, but in my usual style, I neglected to make sure that I had all of the other ingredients.  So, I improvised.  Using her method as the base, I made a cole slaw that was absolutely kickin'!

Her receipe, the classic, is wonderful, and so nice for a family picnic.  She got it from her friend, Judy, who probably got it from a friend, who got it from a friend...  Passed down and tried and true.  Mine is a kicked-up knock your socks off version - not too kid friendly.  So, I have included both recipes.  Both a perfect, inexpensive, pot luck dish. 

I used the slaw on bbq pork sliders on Hawaiian rolls. 

Thanks to Kraft for the picture.  I will say that mine looked better, but they went so quickly and we were having so much fun, I forgot to take a picture!

Aunt Jane's Cole Slaw

One head of cabbage shredded or chopped

1 green pepper finely chopped

1 jar of chopped pimiento (this is only for color so small or medium size will do)

1 cup sugar (I use about ¾ cup)

¾ cup oil

1 cup vinegar (cider)

1 tsp dry mustard

1tsp celery seed.

Mix together sugar, oil, vinegar, mustard and celery seed.  Add to mixture of cabbage, pimento and pepper.  Let it rest for a few hours - it tastes great right away, but melds together over time.  You can make it a day in advance, and it will be wonderful! 

Kicked-up cole slaw

One head of cabbage shredded or chopped

1/2 jar of spicy hot giardinera - an italian veggie condiment (including oil) - you can get it at World Market and at nice markets.

1 cup sugar

1 cup cider vinegar

1 tablespoon hot dijon mustard (European style if you can find it) 

1 tablespoon cumin seeds

Separate the vegetables and oil from the giardinara.  Chop veggies and add them to the cabbage.  You can add a few jalapenos if you like.  

Add the oil (should be about 1/2 cup) to the sugar, vinegar mustard and cumin seeds.  Whisk together.  Add together and voila - it is so so good!! Same thing applies as above, you may want to leave it overnight for maximum yumminess!

Vegetarian stuffing

If you're having a vegetarian friend for dinner on Thanksgiving, make sure to think about the sides.  On Thanksgiving, there are hidden bits of sausage, bacon or giblets in everything. I had a request for a vegetarian stuffing, so here is an easy one to try.  After T-Day, I will post the reviews.

One large yellow onion, chopped
4 stalks celery, chopped into the same size as the onion
1 package white button mushrooms, sliced
One box long grain wild rice (check the package because much is made with chicken stock - try the Near East brand). 
One bag seasoned stuffing mix. Pepperage farms is a good brand. 
1 cup chopped walnuts
1 can vegetable stock
1/2 stick butter

Cook rice as directed on box. Set aside. 

Sautée onions and celery on low - letting them soften (sweat) but not brown too much. Add mushrooms and Sautée until soft. 

Combine rice, vegetables, and walnuts in a large bowl. Add 1/2 can of the stock. Gently stir in stuffing. Make sure that stuffing is moist, but not soggy. You may need to add some more stock. Taste to see if adequately seasoned. Add salt and pepper if necessary. Put into a baking dish and dot the top with butter. Bake until warmed through and crispy on the top. 

If you would like, you can use pecans instead of walnuts and add craisins if you like. 

You can also add some sage, ground rosemary and thyme for even more of the Thanksgiving flavor. 

Marshmallow or Streusel - Well, I say both! (Sweet potato casserole)

Some people love sweet potatoes with gooey marshmallows on top - brings back memories of childhood.  Some love the rich, nutty taste of a streusel.  At each Thanksgiving, I seem to have a good mix of both.  So, why should we have just one?  I say - let's have both!

My sister-in-law, Lisa, loved this version of sweet potatoes so much that she tagged a photo of the dish as me, and has asked for the recipe.  (The picture is Lisa's creation - woo hoo!!) Well, of course - I would be happy to to!   This version makes a heck of a lot of sweet potatoes, but, they can go quickly.  This version is intended to feed 12 - you can certainly adapt to meet your sized crowd. 

For Sweet Potatoes

12-14 medium sweet potatoes (baked at 350 degrees for approximately 1 hour - until tender - and cooled to room temperature)
1 1/2 cans of evaporated milk
1 tablespoon grated nutmeg
3/4 cup brown sugar
1 teaspoon kosher or sea salt
2 eggs

For streusel
1/2 cup chopped walnuts
3/4 cup all-purpose flour
3/4 cup brown sugar
1 tablespoon cinnamon
1/2 tablespoon grated nutmeg
Pinch of salt
6 tablespoons melted butter

Mini marshmallows

Blend all sweet potato ingredients until smooth and creamy.  Add more evaporated milk, if not creamy enough.  The mixture should be slightly runny.  Place into a large casserole dish.

In a separate bowl, blend the dry ingredients, including nuts and spices.  Slowly add butter until mixture is crumbly. 

Top the sweet potatoes with alternating rows (diagonally looks great) of marshmallows and streusel. 

Place in a pre-heated 350 degree oven until sweet potatoes bubble and marshmallows are browned. 

Enjoy!

1,000 Cloves of Garlic (Bamieh)

OK, so it isn't really 1,000, but it is a heck of a lot!! 

My boyfriend received a lovely gift of fresh, home-grown okra from his boss.  I LOVE okra, and his mom gave me a recipe for a traditional Iraqi dish of lamb or beef, okra, tomatoes, and lots and lots of garlic.  Bamieh.  That's it.  Simple ingredients, but so so flavorful. 

As with any dish, technique is the most important part, so not only did she send the recipe, she sent a youtube video to help you through the process.  I now have a new favorite online chef, and of course am so grateful to the lovely Khawla for introducing me to her. 

http://www.youtube.com/user/AssyrianFood#p/u/9/H_IvdstIe2c

Enjoy!

Charleston ice pops

I took a recent trip to Charleston.  As anyone who has ever been to Charleston knows, the food in Charleston is incredible!!  And, as anyone who has ever been to Charleston in mid-July knows, it can be VERY VERY hot!  It was really hard to admit, though, that on my last trip, my favorite thing that I ate was a handmade popsicle in the farmer's market.  A blackberry mojito popsicle, no less. 

Inspired, I quickly ran out and bought those plastic $1.29 popsicle makers and gave it a go.  And... it failed miserably.  I know what I did, so I will be trying again, but making lemons out of lemonade, luckily, I had a bit of my mix left over, which became one of the best and most refreshing cocktails that I have had in a long time!  So, the popsicle mix is now a cocktail, and I will be posting ice pop recipes soon...

Watermelon Slushie

1/2 of a medium-sized watermelon (seeds removed)
2 limes
4 tablespoons agave nectar (more or less to taste)
1 cup Grey Goose (or other) vodka (more or less to - ahem - taste)

Place the watermelon, lime juice and agave nectar in a blender.  Blend until smooth.  Add the vodka and pulse to blend.  Serve over ice with a slice of lime or a sprig of mint. 

Cheers!!

Knitting night gumbo

I have two lovely friends, April and Kim, who join me every so often for knitting (actually Kim crochets).  They make beautiful things - I just play around with yarn.  But, whatever, it is a chance for us to gossip, have a cocktail or two, and eat.  I had just picked up some fresh okra and corn, and had to use it up, so I made this gumbo.  It was delish, if I do say so myself. 

1 medium yellow onion (chopped)
1 green bell pepper (chopped)
2 andouille sausages (cut into 1/2 to 3/4 inch pieces - bite size)
1 large or 2 small chicken breasts (cut into pieces - similar in size to the sausage)
2 ears of corn (kernels removed from the cob)
1 lb of okra (stems and tips removed, cut into 1/2 inch pieces)
2 cups shrimp (shelled - I leave on the tails)
1 small can of tomato sauce
1 tablespoon butter
2-3 tablespoons flour
2 cups chicken stock
2 tablespoons gumbo file (this is powdered sassafrass leaves, and can be found with the spices)
Salt and pepper to taste

Sautee the onions and peppers in olive oil, until onions are golden brown, and both are softened.  Add the sausage and chicken, being careful not to burn the vegetables - brown  both.  Add the okra and corn, and the tomato sauce and chicken stock, reserve 1/2 cup of chicken stock.  In a separate pan melt the butter and flour.  Cook through, and slowly add the reserved chicken stock.  Once combined, add butter / flour / stock mixture to the pot.  Add the file, and simmer.  Add the shrimp.  Simmer for 10 minutes.  Once everything is cooked through, add salt and pepper to taste. 

Cheaters Blueberry Cobbler

So, I can't really take credit for this, but I can take credit for a slight modification.  For me, the recipe doesn't include ENOUGH blueberries.  For me, more is more!  This is the easiest cobbler, and so, so delicious.  I add 1 1/2 times the blueberries that the cobbler calls for.  I have also doubled the cobbler, and still works perfectly.  I don't know who you are, Bill, but you have made my summers much much better.  I'm trying this with peaches very soon.  Enjoy!!

http://www.epicurious.com/recipes/food/views/Bills-Blueberry-Cobbler-15274

Ratatouille!!!

This is such a popular dish in parts of Europe, that we used to be able to buy kits in the vegetable section of the supermarket.  It contained an eggplant, a zucchini, a tomato, a pepper...

This is a great go-to weeknight dinner, and a dish that gets better after a few days. 

1 large onion
1 bell pepper (red, green, or yellow - I prefer red for this dish, but any are OK)
1 medium eggplant
2-3 zucchini
1 tomato
2 cloves garlic
1 jalapeno
1 cup vegetable or chicken stock
Olive oil
Sugar, salt and pepper taste

Chop onion, pepper, zucchini, and eggplant.  These pieces should be uniform and should be no bigger than "bite sized." 

In a large stockpot, pour 2 tablespoons of olive oil, and begin to cook the onions.  Cook these slowly, adding 1 tablespoon of sugar, and salt and pepper.  When the onions are translucent and just browning, add peppers, cooking slowly. 

Once the peppers are softened, add the eggplant and zucchini, stiring regularly. 

Chop the tomato.  Mince the garlic (I like to make it into a paste by chopping it with a bit of sea salt).    Remove the ribs from the jalapeno, and chop in to fine pieces.  Add all to the stockpot. 

Cover, and cook for about 30 - 45 minutes, until vegetables begin to meld together. 

Serve with feta cheese, chopped olives and/or chili flakes.   Each person should add as much as they like.  And, don't forget the crusty bread!!!

Guest Blogger!!

I'm not the only one who likes to cook in my house.  My beautiful and mutli-talented daughter, Maddie, is an amazing cook, and wants to share.  Of course!!  If the picture below is any indication of what she is going to contribute, we are all in for a treat.  Just a reminder, she is only 11 (although she prefers to say 12, since she prefers to round up), and she did this without any help!

Crise Coeur

In a rush to get to the outdoor symphony concert, I decided to bring a tried and true, easy to make, easy to transport "something to share."  I ran to the store, grabbed a baguette, got some nice, dry, very thinly sliced ham, and some European butter (plusgras - meaning "more fat" - he he!).  I sliced open the baguette, slathered it with butter (unsalted, and it has to be good butter), and a layer of ham.  Sliced it into pieces, wrapped it in foil, and put it back in the baguette bag.  Easy peasy!

Everyone loved it, but, for full disclosure, the ham and butter sandwich was blamed, when my friend went to the ER with complaints of chest pains.  Oy vey!  I will just have to cut smaller pieces next time! 

B'Stilla

I am enamored by Morocco.  Nothing is better than haggling in the markets . I love being on the beach, and watching a camel walk by.  I love the potters, throwing on wheels powered by foot pedals.  I love the piles of spices, and the crazy man walking around with a big teapot on his shoulder, selling cups to passers-by.  I love the sights and smells, and especially the food.  It always inspires me, and is always a hit when I cook for others. 

I brought leftovers (not even the first run) of this dish to a lake party at my friends, Mark and Julie's, house.  Joe, their son, and Mark loved it, so I promised to send them the recipe.  In fact, it is one of the inspirations for this blog. 

I start with a spice mix - as any good Moroccan recipe should. 

Spice mix

1 star of anise
20 cloves
1 tablespoon cinnamon
1/2 tablespoon ground cardamom
1/2 tablespoon freshly ground nutmeg
5-10 peppercorns (depending upon how spicy you like it)

Starting with star of anise, cloves and peppercorns, grind using a mortar and pestle or a spice / coffee grinder.  Pick out any hard bits that you can't grind.  Add remaining spices, stir well, and set aside.

B'Stilla

Approximately 20 sheets of filo dough (9" by 14").  This varies by brand, but you would use about 8 oz.
2 chicken breasts
1 star of anise
4 eggs, beaten
1 teaspoon salt
1/2 cup Slivered almonds (optional)
1/2 stick butter (not margarine), melted
Powdered sugar
Cinnamon

Poach (simmer gently) the chicken breasts, with the star of anise, for approximately 20 - 25 minutes.  The chicken should be thoroughly cooked through.  Remove the chicken from the water (reserving 2 tablespoons of the water), and set aside to cool. 

Once cool, shred the chicken.  Add the reserved water, spices (from above), salt, and eggs. Add the almonds, if you choose to include them.   Mix together and set aside. 

Butter the bottom of a pie pan.  In a pinwheel method, overlapping each, lay out the filo dough.  Butter betewen the layers.  You can lose a few sheets, but if you lose too many, you will have gaps in your pastry.  Once you have laid out most of the sheets, spoon in the chicken mixture.  Fold the filo over the mixture, making sure to close any gaps.  The chicken mixture should be fully covered.  Butter between layers, and use additional filo, if needed.  Butter the top of the pastry, once closed. 

Bake for 30 - 45 minutes in a 325 degree oven.  The top should be brown and crispy. 

Serve immediately, with generous sprinklings of cinnamon and powdered sugar (yes you heard that right).  This is a savory AND sweet dish.  The smell will be heavenly in your kitchen.  Enjoy!!

A Few of My Favorite (New) Things

I have a few new go-to treats on hand, if I need something quick for company. 

For a perfect sleepover breakfast - Aebelskeiver (Scandanavian, ball-shaped pancakes) and frozen strawberries - both from Trader Joe's.  There are directions on the pancakes for oven or microwave, but puhlease - use the oven.  We serve them with strawberries - these are warmed in the microwave - with a little sugar, and chopped up a bit.  Serve with a healthy hand of powdered sugar. 

For some nibbly bites, we are loving the Emerald Cinnamon Roasted Almonds.  My friend April introduced these to me (by accidentally leaving behind a can).  Thanks April!!

Also on the nibbly side, we love the Snyder's salt and pepper pretzel pieces.  I used to bring back to my sister-in-law bags of salt and pepper crackers from Belgium.  This is the closest thing to those that I've seen!  We are also devouring the jalapeno kind, but I can't seem to find those in my local grocery store

Two more trader Joe's faves - honey apple butter and corn and chile tomato-less salsa.  I hope that these stay for a while!