January Menu & New Years Wishes

Out with the old and in with the new, the New Year that is. For me Christmas came and went so quickly. I am looking forward to 2010 and all the new things it has in store for me. I don't know yet what 2010 will bring me, but I am hoping that the new year will be a great and adventurous one. I want to wish all of my readers a Happy New Year. I also hope that this will be the beginning of a prosperous and special New Year for all of you. First off I want to thank everyone who stops by to read all my posts and recipes on Mommy's Kitchen. Without all my loyal readers my site just wouldn't be the same. I also want to take this time to let everyone know just how much I enjoy all my readers, friends, fellow foodies and blogging buddies. I have met so many wonderful and genuine people on my blogging journey. I enjoy visiting all of your sites and gathering recipes and ideas that I can share with my own family, so I want to thank each and everyone of you.

Today I decided not to make any new years resolutions, but to be thankful instead. I am blessed in so many ways. I have a roof over my head and food on my table. I have a happy and healthy family, a wonderful husband that works very hard and three great kiddos. I am so lucky to be enriched with great friends near and far in my life. I also enjoy doing what I love with my little old blog. So no resolutions for me, I just want to be thankful for what I have this year. OK I guess that's enough of the mushy sappy stuff. So back to business!!! Today I am also posting my January Monthly Menu. I had a few carry over meals from last month that did not get prepared. You can chalk that up to eating what ever we wanted this holiday vacation. Plus I have listed a few meals that I am incorporating some leftover meats from the freezer. So for everyone who is familiar with Menu Plan Monthly then y'all know how it works. If you have a monthly menu plan I have included MckLinky at the end of this post. So link up your monthly menu plans it's as easy as that. Be safe tonight and have a wonderful New Years Eve. I am hoping (fingers crossed) to post my top recipes for 2009. So stay tuned.

January Dinner Menu

Cheeseburger Soup & Cornmeal Rolls
Spaghetti & Meatballs
Brisket Taco's - (Leftover Brisket)
Breakfast Night (Chocolate Chip Pancakes, Eggs & Bacon)
Friendship Casserole, French Bread Rolls & Veggie
Cheese Enchiladas, Rice & Beans, PW Enchilada Sauce
Chicken Spaghetti, Buttered Green Beans & Crescents
Bobby’s Goulash, Bread & Easy Fruit Salad
Honey Glazed Chicken, Rice and Broccoli
PW Pinto’s & Cornbread - (Leftover Ham)
Stouffers Lasagna, Salad & Bread
Grilled Cheese Sandwiches & Soup
* Turkey Pot Pie & French Bread (Leftover Turkey)
Chicken Tetrazzini - (Leftover Roast Chicken)
* Steak Pizziola , Pink Pasta & Peasant Bread
White Castle Sliders & French Fries
Salisbury Steak, Noodles & Veggie & Fruit Cocktail
*Apple Butter Ribs, Mac & Cheese, Baked Beans
Sante' Fe Stew & Sausage Stars ( New Years Eve)
BE Peas W/Ham, Cabbage & Cornbread (New Years Day)
* Cheesy Chicken Lasagna, Salad & French Bread
Teriyaki Chicken, Rice & Veggie
* Tuna Casserole
Birthday Dinner (Mackenzie's Choice)
No Fail Pot Roast w/Gravy, Potatoes & Carrots
Copy Cat Sesame Chicken & Homemade Egg rolls

Monthly Desserts & Goodies

Banana Pudding
Ice Cream Sandwich Cake
Simple Coconut Cream Cake
Homemade Granola Bars
Strawberry Ice Cream
Fishing Cookies
Melba's Brownies

Linked Recipes are recipes that are already listed on my site or somewhere else. Recipes that are not linked will be shared as I make them. * Represents a meal carried over from last months menu that did not get prepared. No problem, I already have all the main ingredients to make that meal which is always a plus.







Tina, The Mom in Mommy's Kitchen

Click here to continue reading and get recipe.

Hot Tamale Spiced Cider & A White Christmas

I hope y'all everyone had a wonderful Christmas. I know we sure did. We usually go out of town to visit my in laws for Christmas, but this year we decided to stay home. It was so nice to sit back and relax this holiday season. Usually we don't get to do to much relaxing when we go out of town. Usually we are busy running around visiting everyone in the family that Christmas passes us by.

Well not this year, it was so nice to slow things down and just be home celebrating our own Christmas Traditions. We baked cookies for Santa Claus and had a night of goodies, appetizers and finger foods on Christmas Eve. I made this wonderful Hot Tamale Spiced Cider recipe that is simply out of this world good.

I have been addicted to is since Christmas Eve and just cant get enough of it. I just so happen to be sipping on it as I type this post. I have been back to the grocery store twice to get more apple cider and hot tamales to make it again LOL. Yep you heard right this spiced cider has hot tamale candies in it. Who would of guessed.

On Christmas Eve we opened our family gift which is usually a game that the whole family can play together. This year it was Disney's DVD Bingo. We had so much fun laughing and just being together and celebrating as a family. While we were playing games and watching Christmas movies we got a surprise...... Snow on Christmas Eve it couldn't of been more perfect.

I know its not much, but you have to understand North Texas hardly ever gets snow. The last time I can really remember us getting any snow was 5 years ago on Valentines Day. The kids were so excited they rushed outside in the dark to play a bit in the snow.

Mackenzie made a pretty snow angel pictured above it was the perfect night. So we can actually say we had a White Christmas. So tell me how was your Christmas?

This is a photo of our backyard.


Here is my silly kids getting cookies ready for Santa and carrots for his reindeer's.

Mackenzie gave him so many cookies.


Here she is leaving carrots and water out for the reindeer's. Mackenzie were are you socks?


Here is another photo of that wonderful spiced cider. I just made a batch up on the stove and after I strained it, I poured it into a crock pot and placed it on warm. That way everyone could just serve themselves. I must warn you this stuff is highly addictive.

Hot Tamale Spiced Apple Cider

5 - cups apple cider
1/4 - cup hot tamale candies
1/4 - teaspoon whole cloves
1/8 - teaspoon nutmeg
1 - cinnamon stick (for garnish)

Bring all ingredients to a boil in a medium saucepan. Reduce and simmer 10 minutes. Strain and serve hot in mugs garnished with a cinnamon stick. When you strain the cider you will see the gummy part of the candy, toss it out with the cloves. Pour the cider into a slow cooker to keep warm serve.

Printable Recipe

Tina, The Mom in Mommy's Kitchen

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The Pioneer Womans Cinnamon Rolls {Christmas Morning Breakfast}

Well, Ree didn't actually bring these Delicious Cinnamon Rolls over to my house, wouldn't that be a dream! If she did I would put on a big pot of coffee and we could sit back and dish about life, recipes and kids all while we enjoyed her awesome cinnamon rolls. OK slap me back to reality. I made these wonderful bad boys for Christmas morning along side of my favorite Breakfast Casserole.

One of the kiddos wanted cinnamon rolls and the other wanted the breakfast casserole. Who am I to disappoint, I know I'm a push over. I really thought I was going to be strapped for time trying to get both of the recipes prepared. But it really wasn't bad if you just make good use of your time. I prepared the cinnamon roll dough on Christmas Eve.

I made a half recipe since Ree's recipe stated it made 7 round size pans. I let the dough do it's first rise, rolled it out then added all the butter, cinnamon sugar and rolled it up. Sliced them up and placed the rolls into their pans and in the refrigerator they went till morning (covered with plastic wrap).Whew one thing down and one to go.

I have never prepared the breakfast casserole the night before. So I just browned the sausage and placed it in a zip lock bag till morning. After that it is a cinch to toss together. In the morning I removed the cinnamon rolls from the refrigerator and placed them in a warm place to rise. I usually place my yeast breads or rolls in the oven with the oven light on and place a bowl of hot water on the very bottom rack.

This process works out perfectly every time and the rolls rise up beautifully. While the rolls were rising we opened gifts and by the time we were done the rolls were ready to bake. I already have a homemade cinnamon roll recipe on my site and it's really good, but I think I am going to have to say that Ree's is better. My husband really liked them and said they were better than my usual recipe.

I think the next time I make this recipe I will freeze a tray or two for another day. We had plenty of leftovers, but that is OK my little guy was still enjoying these wonderful cinnamon rolls today. If you haven't tried out the PW Cinnamon Rolls I highly recommend it because this recipe ROCKs!

Um mm I am so in love with these rolls.


Sprinkle rolling surface generously with flour. Take the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon I used half granulated sugar and half brown sugar.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it. Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans. I used fishing line to cut my rolls for a even cut. If i use a knife i usually end up squishing the dough.

(spray the plastic wrap with baking spray). and cover the rolls and let rise for 20 to 30 minutes. See my note at the end of this post for my method of letting dough rise.

Just like this.

bake at 375 degrees until light golden brown, about 15 to 18 minutes. Let cool just a bit.


While the rolls are cooling prepare the icing. For the icing, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Our store was out of maple extract so i just substituted with vanilla.

Generously drizzle over the warm rolls. Don't skimp ice those puppies up really good.

Pioneer Woman's Cinnamon Roll Recipe:
(full recipe for 7 round pans)

1 - quart (4 cups) Whole Milk
1 - cup Vegetable Oil
1 - cup Sugar
2 - packages Active Dry Yeast
8 - cups (Plus 1 Cup Extra, Separated) All-purpose Flour
1 - teaspoon (heaping) Baking Powder
1 - teaspoon (scant) Baking Soda
1 - Tablespoon (heaping) Salt
Plenty Of Melted Butter
2 - cups Sugar or 1 1/2 cups + 1/2 cup brown sugar
Generous Sprinkling Of Cinnamon


Maple Frosting or Vanilla

1 - 16 oz bag Powdered Sugar
2 -teaspoons Maple or Vanilla Flavoring
½ - cups Milk
¼ - cups Melted Butter
⅛ - teaspoons Salt

Mix the milk, vegetable oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute.

Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise in an oiled bowl for at least an hour. After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down). When ready to prepare rolls:

Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon. Now, starting at the opposite end, begin rolling the dough in a neat line toward you.

Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it. Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans. Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees until light golden brown, about 15 to 18 minutes.

For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. don't skimp on the frosting.

*Self rising flour can be used in place of all purpose flour. If using self rising dont forget to omit the baking powder, baking soda and salt. Self Rising flour already has all those ingedients added.


PW Cinnamon Rolls (Half Recipe)
yeilds 3 round size pans

2 cups- Whole Milk
1/2 - cup Vegetable Oil
1/2 - cup Sugar
1 - packages Active Dry Yeast
4 - cups (Plus 1/2 Cup Extra, Separated) All-purpose Flour
1/2 - teaspoon (heaping) Baking Powder
1/2 - teaspoon (scant) Baking Soda
1/2 - Tablespoon (heaping) Salt
Plenty Of Melted Butter
1 - cups granulated sugar or 1/2 cup + 1/2 cup brown sugar
Generous Sprinkling Of Cinnamon


Maple Frosting or Vanilla

1/2 - bag Powdered Sugar (16oz)
1 -teaspoons Maple or Vanilla Flavoring
1/8 - cup Milk
2 - Tablespoons Melted Butter
⅛ - teaspoons Salt

Printable Recipe

Note: Anytime that I am working with yeast this is the method that I use to let my dough rise. I turn the oven light on and and place the dough that needs to rise on the middle rack of the oven. I usually spray a piece of plastic wrap with baking spray and cover the bowl. Then lay a towel over the plastic wrap. Set a bowl of hot water on the bottom rack of the oven (see above). By leaving the oven light on and adding the hot bowl of water it gives off just the right amount of warmth for the dough to rise. I do this again for the second rising of the cinnamon rolls, bread or yeast rolls.

Tina, The Mom in Mommy's Kitchen

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Sugar Cookie Cut Out's for Santa and Merry Christmas to Everyone.

Our favorite Christmas Cookie is Frosted Sugar Cookie Cut Outs. During the holidays I cant ever seem so make enough of them and they disappear so fast. My kids would eat the whole platter in one sitting if I let them. Sugar Cookie Cut Outs are the cookies we leave out for Santa Claus every year. I have been making this recipe for so many years, that when it comes to sugar cookie this is my go to recipe. I know I can trust them to turn out perfectly every time.

I like my cookies to be firm but soft when you bite into them, not hard and crumbly. That is the main reason I like this recipe so much. This sugar cookie recipe uses both real butter and shortening it's the perfect combination. I also cut my sugar cookies a little bit more on the thicker side. This really ensures the softness of the cookie. I roll mine out a little bit bigger than a 1/4 of a inch in thickness. I also don't use any fancy schmancy frosting on these cookies. Just a simple colored icing.

When we make cookies for Santa it is all about the kids having fun and letting them jump in and do all the cutting and decorating all by themselves. I just mix up the icing for them and let them them loose with the sprinkles, they turn out so pretty every time. Just look above at my Mackenzie's snowman she did a striped effect. I got this cookie recipe years ago from a Better Homes and Gardens Baking Cookbook. It never fails me so it's the one I stick to.

Now the Icing recipe is another story and I cant stake any claim to it. I found that recipe over at southern plate last year and have been making it ever since. The icing is a wet colored icing, but will set up shiny and firm when it is fully dry. I love this icing just pour it on with a spoon, spread, add sprinkles and let dry. I think the hardest part is waiting for the icing to dry so you can dig in.

I think Santa will be very impressed this year the kiddos did a awesome job. I hope everyone will spend some time with their children baking in the kitchen on Christmas Eve. I wont be back posting until after the Christmas Holiday. So Merry Christmas to everyone. Be safe, be merry and enjoy great food and good times with family and friends. I will annouce the winner of the challenge butter coupons and the cookbook on either Saturday or Monday.


He we are having fun cutting out all the cookies shapes.

Cookies cut, baked, cooled and ready to be frosted. In the bottom left photo of the collage you can see the cookies right out of the oven. Just golden brown on the edges and the cookies are firm.

here is that snowman. Just lay out some wax paper and let the kids get busy decorating how ever they want.


Carson started with a yellow star and white sprinkles. Nice touch Carson.


Here is mine a Christmas Tree. Don't worry about the icing running off the sides. They will dry and be so pretty in the end.


Strike a pose!!!

definitely a rare moment.


When the cookies are all frosted move them to a clean sheet of waxed paper to dry for a hour or two. Then dig in!!!! Carson said he didn't think he could wait the whole hour LOL


I took a photo of the side of the cookie so you could see just how thick I cut mine. Santa will be so exited, now all he needs is a glass of milk. Don't worry Santa we never forget the reindeer's the kids will make sure to leave carrots and water for them. And to all a goodnight!!!!!!

Sugar Cookie Cut Outs for Santa

1/3 - cup unsalted butter, softened
1/3 - cup shortening
1 - cup granulated sugar
1 - tsp baking powder
dash salt
1 - egg
1 - tsp vanilla extract
2 - cups all purpose flour
1 - 3 recipes of colored icing, below

In a medium size bowl beat shortening and butter together with a electric mixer. Add sugar, vanilla extract and egg. Mix the flour, baking powder and salt together then add to the creamed mixture. Mix together scraping the sides of the bowl. I used my kitchen aid mixer to mix everything until it came away from the bowl and started to form into a ball. Try and mix enough of the flour mixture in using mixer, stir in any remaining flour with wooden spoon. Place dough inside a large zip lock bag and refrigerate for at least 2 hours.

Remove dough and let sit on the counter at least 30 minutes. Roll dough on a lightly floured surface until it is about 1/4 inch thick. I like thick cookies they seem to be softer. Cut with desired cookie cutters and place on a un greased baking sheet. Bake at 375 for 7-8 minutes or until edges are firm and start to get golden brown. The bottom of the cookies should be light brown as well. Remove from oven and let cool on baking sheet 5 minutes. Remove and place on a baking rack to cool completely. Frost with colored icing.


Colored Icing Recipe:

1 - cup confectioner’s sugar (powdered sugar)
1 - tablespoon softened butter or margarine
2 - tablespoons milk
1 - tsp vanilla extract
food coloring

I used 3 separate bowls to mix the icing. So one recipe for each bowl, mix all ingredients together with fork. If too dry, add a little more milk. Once mixed, add a few drops of food coloring. We did red, green and yellow.


Recipe yields about 20 sugar cookie cut outs. I always double the recipe.



Icing recipe source: southern plate

Printable Recipe

Tina, The Mom in Mommy's Kitchen

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Make Ahead Meal for Busy Moms Book Review & Spaghetti & Meatballs

When Jane Doiron contacted me about reviewing her new cookbook, Make Ahead Meals for Busy Moms. I knew by just the title alone that this was a book for me. First off I think the book has a awesome catchy title sure to grab any moms attention. If your a mom then your busy, sometimes that doesn't leave a whole lot of time to cook. So any cookbook that will help cut back on time in the kitchen is a book to buy. I think the number one complaint as to why more moms don't cook at home is because they just don't have time to do it. Well Jane's book will help you out with that. Not only does her book have great recipes for REAL FOOD but also time saving tips for each recipe. It took me two days to go through Jane's book. I was amazed at just how many recipes she had that I couldn't wait to try.

For my December Menu I have 3 meals listed from her cookbook. It was really so hard to choose just a few I found so many new new ones Ü. The first recipe I chose to to try was Jane's Spaghetti & Meatballs pictured above. I have to admit I am a cheater when it comes to making spaghetti sauce. I use Ragu, don't hate me but I just love the Super Chunky Mushroom it is my all time favorite. Plus it is always on sale and top that off with a coupon and it is practically free spaghetti sauce. I can never pass that up, so I purchase 2-3 jars a month. Spaghetti & Meatballs is my sons favorite meal, so I told Carson I was going to make it homemade from start to finish. He said mom don't mess up LOL. But he was right I never make my own spaghetti sauce so the pressure to bring this dish home was on!!! I followed the recipe to the "T"" well I did make a minor change I omitted the Italian sausage since the kids don't like it and I added a bay leaf but that was it the only change. My mother always added a bay leaf to her spaghetti sauce so that's why I did that. Jane had notes on her spaghetti recipe to make the meatballs ahead of time. What a time saver I made them 2 days before and froze them. (see below) What a cinch to toss them in the sauce the day I wanted to make spaghetti.

Jane's time saving tips for each recipe are right on and a perfect addition to her book. She also has a lot of recipes that can be frozen ahead of time, recipes like BBQ Pulled Pork, Lasagna, Marinated Steak, Mini Meatloaves, Breakfast Burritos or this Spaghetti Sauce recipe. I am making her Teriyaki Chicken Thighs and the Tuna Noodle Casserole this coming week. Plus there are lots of meals that can be made a day ahead or even doubled to freeze for another meal. Make Ahead Meals also has breakfast, sides, soups and dessert recipes. All I can say is JANE how did this book get passed me. I am hoping to squeeze in her Italian Cookies before Christmas but I am not sure if I can swing it. If not then New Years Eve for sure.

Um for my first homemade Spaghetti Sauce it turned out great. My husband said it was really good and Carson gave me a thumbs up when he took his first bite of the meatballs. Thank you Jane for helping make my first homemade spaghetti & meatballs recipe. This sauce is even better the second day after the flavors have had time to marry. I have included the recipe below so you can try it out.

I took Jane's advice and froze the meatballs ahead of time. Instead of cooking them I just formed the meatballs using a small cookie scoop so they would be even shaped. Then I placed them on a baking sheet and flash froze them.

When the meatballs were frozen I added them to a large freezer bag and dated it. When I wanted to make spaghetti I just removed the meatballs from the freezer and placed them on a greased baking tray baked them according to the recipe, then added them to the spaghetti sauce.

Make Ahead Meals for Busy Moms
"Giveaway"

To continue with "Giveaway" month at Mommy's Kitchen. Jane Doiron has offered one of my lucky readers a chance to win their own copy of

"Make Ahead Meals for Busy Moms"

You wont be disappointed I am so glad I got to review this cookbook it really is pretty awesome. I found so many recipes that I can use. Recipes for real food that real families eat. Thank you Jane for making a awesome cookbook that is so useful to all the busy moms out there. You definitely got it right!!! To enter the giveaway view the details below.

Mandatory Entry:
Leave a comment telling me your biggest dinner time challenge. (maybe you need more time, picky eaters, need more meal ideas. etc)

Earn three extra entries for the following!!!
Comment separately for each one.

1) Follow Jane & Make Ahead Meals on Twitter: @janedoiron
2) Follow Make-Ahead Meals Blog click here
3) Tweet this giveaway: Win a copy of Make Ahead Meals for Busy Moms @mommyskitchen http://tinyurl.com/yf6zfwj @janedoiron
(leave the url of the tweet in your comment)

I will choose a random winner on
Saturday 12/26/09.

Contest Open to US Residents only, due to shipping charges. If you do not have a blog profile please leave your email address in your comment so I can contact you in the event you are the winner. The Winner will have 48 hours to contact me or I will choose a new winner.

You can also visit makeaheadmealsforbusymoms.com if you are interested in purchasing a copy Jane's Cookbook. It would made a great gift for that special someone.

Spaghetti Sauce Recipe

2 T. Olive Oil
2/3 cup chopped onion
4 - 5 cloves of garlic
2 - 28 oz cans ground peeled tomatoes
2 - 12 oz cans tomato paste
2 3/4 cups water
2 - tsp dried oregano
1/2 tsp pepper
2 - T. sugar ( I used a bit more)
6-8 sweet Italian sausage, cooked, optional
1-2 bay whole leafs

Meatball Recipe:
1 1/2 lbs ground beef (85% lean)
2 - eggs
1/4 cup milk
1/2 cup Italian bread crumbs
1/3 cup Parmesan cheese, grated
1 T. dried minced onion
1/2 tsp salt
1/8 tsp crushed red pepper flakes (optional)
1/2 tsp pepper

Preheat oven to 350 f. In a large bowl, mix all the meatball ingredients together. Use a 1/4 cup measure for large meatballs or a small cookie scoop to form meatballs. Place all the meatballs and the sausage on a large baking sheet and bake for 25 minutes. Set aside. In a large pot heat the oil over medium heat. Add the onion and stir occasionally until transparent. Add the garlic and stir for one more minute. Turn the heat down to medium low and add the ground tomatoes, tomato paste, water, oregano, pepper, sugar, and pepper flakes. Stir well until smooth. Add the drained meatballs and sausage to the sauce and simmer for 1 1/2 hours. Lower the heat, if the sauce sticks to the pan stir occasionally. If using a bay leafs remove from sauce before eating.

*Crock Pot Version: Saute the onion and garlic in a small sauce pan and then add to the crock pot. Add the remaining ingredients and cook on low for 6 hours. I added the meatballs the last 2 - 3 hours of cooking.

This recipe yields a pretty good amount of sauce. I recommend freezing half of the sauce for another meal. This would be a great sauce for Lasagna or Baked Ziti.

Printable Recipe

Disclosure: Jane Doiron provided me with a complimentary copy of "Make Ahead Meals For Busy Moms" for the purpose of reviewing her cookbook. Receiving this product does not influence my opinion or my views . Thank you to Jane Doiron for sponsoring this giveaway

Tina, The Mom in Mommy's Kitchen

Click here to continue reading and get recipe.

Soft Eggnog Cookies {Challenge Butter Review}

I recently got a package from Challenge Dairy asking me to create a dessert recipe using the ingredients pictured below. One of the ingredients was butter!!! To me the best cookies and desserts are the result of using real butter. It's no secret that I am a huge fan of butter especially when I bake, to me there is just no substitute. I also use it in a lot of my pasta sauce recipes.

My normal butter of choice is Members Mark. I purchase a 6 lb package at Sam's Club every other month. I had never tried Challenge Butter before and I am always up for trying something new. Who knows it just might be better than my current brand. It took me a bit to think of exactly what recipe I wanted to make.

I went back and forth for a couple days and finally settled in on a recipe for Soft Eggnog Cookies. This recipe is kind of a spin off an old favorite that I love. The recipe I am talking about is for Old Fashioned Buttermilk Cookies. I thought if I improvised and substituted some of the ingredients and added a few new ones that I just might have a new holiday favorite. So off I went.......

I used all of the ingredients below that were sent to me so I was really excited about that. I was a bit of a nervous wreck wondering if the cookies would turn out or if I would just end up with a big old flop on my hands. Well I am happy to say the recipe turned out great.

The eggnog flavor really came through in these soft pillow like cookies. I also frosted these cookies with a eggnog flavored frosting. They were perfect!!! so I have a new cookie recipe perfect for any holiday cookie tray. I really liked the challenge butter and so glad I had the opportunity to give it a try.

What I liked most about the butter was it's creaminess and great flavor. The price is pretty good as well retailing for around $2.50 regular price. Plus it's made from Pasteurized Cream from cows not treated with growth hormones.

I also wanted to mention that Challenge Dairy is hosting a great giveaway right now. You can enter for your to chance to win "A Taste of the West Sweepstakes" for a 7-day/6-night trip for 4 people to the incredible Mountain Sky Guest Ranch in Montana’s Paradise Valley, just North of Yellowstone National Park. Airfare, food, accommodations, and lots of activities are included in this $17,000 luxury getaway! Go here to enter! Who wouldn't want to win that. I for one would love to go spend some time on their beautiful ranch. Spice Island and OXO will be also be giving a runner-up a $850 kitchen package. So go enter for your chance to get a taste of how life is in the West.

These were the ingredients Challenge Dairy sent me:
Challenge Butter, Spice Island Ground Cinnamon, Spice Island Ground Nutmeg and Spice Island Pure Vanilla Extract.

These cookies turned out so festive and yummy. I know they wouldn't be the same without the use of butter. But don't take my word for it why don't you try Challenge Butter yourself.

Today I will be giving away Three Coupons for Free Challenge Butter to one of my readers. All you have to do is leave a comment on this post. If you cant wait to try Challenge Butter you can go to their website and get a Coupon for .50 off good towards your next purchase. There is also a store locator listed at their site. I will announce a random winner on:

Wednesday, December 23rd 2009

Contest open to us residents only. If you do not have a blog profile please leave your email address in your comment so I can contact you if you are the winner. The winner will have 48 hours to contact me or I will pick a new winner.

Soft Holiday Eggnog Cookies

1/2 - cup (1 stick) unsalted butter, softened
1 - cup sugar
1 - egg
1 - teaspoon spice island vanilla extract
1/4 - tsp rum extract
dash of spice island ground nutmeg
2 1/2 - cups all-purpose flour
1/2 - teaspoon baking soda
1/2 - teaspoon salt
1/2 - 1 cup - eggnog (depending on the dough)

Frosting:
2 - 3 - tablespoons unsalted butter, softened
3 - 1/2 cups confectioners' sugar
1/4 - cup eggnog
1/2 - teaspoon vanilla extract
cinnamon sugar

In a mixing bowl, cream butter and sugar until light and fluffy. Beat in egg, vanilla and rum extract. Combine flour, baking soda, nutmeg and salt; add to the creamed mixture alternately with eggnog and mix well. Start by adding a 1/2 cup of eggnog and if you feel that the dough is to thick you can up to 1 cup.

Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. I used my small cookie scoop for this. Flatten down the cookie dough just a bit and bake at 375 degrees F for 10-12 minutes or until edges are lightly browned. Watch them closely they may not take the full 10 minutes, depending on your oven.

The cookies are done when they are golden brown around the edges but still light in color on top. Test the cookies with a toothpick to make sure they are done. Let the cookies cool on the baking sheet for 5 minutes then remove to a cooling rack, cool completely and frost.

I have a convection oven so I lowered my baking temperature to 350.

For the frosting, combine butter, confectioners' sugar, eggnog and vanilla in a mixing bowl; beat until smooth. If the frosting is to runny add more confectioners sugar. If it is really thick add a bit more eggnog. It should be spreadable. Frost the cookies and sprinkle with cinnamon sugar on top. I used regular granulated sugar mixed with spice island ground cinnamon.

Disclosure: I would like to thank Challenge Dairy for sponsoring this Giveaway. I was supplied with a Challenge Butter Gift Package consisting of butter coupons, spices and baking utensils for the purpose of reviewing their product.

Tina, The Mom in Mommy's Kitchen

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