Sweet Suppertime

heavy on the butter and sugar...

Printable Kitchen Canister Labels

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printable canister labels photo

The printable labels today are available individually for download.  I realize that not everyone has a quinoa canister so by leaving them as individuals you can print just for your needs. All the individual labels are grouped  in a file that can be downloaded by clicking here

You can open up the labels and print them individually as needed, they have a default size of 2″ x 4″.

Another option is to insert your chosen labels into a Word document and re-size them to fit your needs. For example my olive oil container isn’t a full 4″ across so I shrunk that one down quite a bit.  Once they are re-sized or adjusted you can print several on one sheet together.

We used this packing tape method to transfer the images to the glass.

baking powder baking soda beans cookies flour oatmeal olive oil pasta quinoa rice sugar

Holiday Meatballs

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We’ve been serving up these festive meatballs for years at our family Christmas Eve Party.  The main players in this yummy dish are: chili sauce, cranberry sauce and sauerkraut.  I know what you are thinking, “who in their right mind would mix those ingredients together and call them festive?”  Try it…you will go home with an empty, sticky pan.
This dish is delicious served by itself or you can take along a bowl of rice.  Last year I forgot the rice and as I was lingering in the kitchen I heard several people ask where the rice was.  I guess that means that even a humble bowl of rice has become a Christmas tradition.  I’ve made this recipe starting from scratch with homemade meatballs, homemade cranberry sauce and homemade chili sauce and I’ve made it the easy way with precooked meatballs, canned cranberry sauce and purchased chili sauce.  It’s great either way!
Holiday Meatballs just before I pop them in the oven
sauerkraut, brown sugar, chili sauce and whole-berry cranberry sauce
all those yummy sauces with spices stirred in
Holiday Meatballs
 
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You will love the unqiue combination of flavors and the absolute beauty of this dish!
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Ingredients
  • 1⅓ cups whole-berry cranberry sauce
  • 1½ cups chili sauce (the chunky kind)
  • 1 cup brown sugar
  • 1½ cups sauerkraut
  • 1 cup water
  • ⅛ tsp. cayenne pepper
  • ¼ tsp. garlic powder
  • ¼ tsp. ground cinnamon
  • *two dozen meatballs {already cooked}
  • Fresh/Frozen cranberries to toss on top just before cooking
  • Cooked rice if desired
Instructions
  1. In a large bowl combine cranberry sauce, chili sauce, brown sugar, sauerkraut, water, cayenne pepper, garlic powder, and cinnamon.
  2. Stir until well blended and pour evenly over meatballs.
  3. Top with a handful of fresh or frozen cranberries sprinkled across the top.
  4. Bake at 350 for 40-45 minutes.
  5. Serve as an appetizer or over a bowl of rice.

Momma’s Easy Fudge

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Mommas Easy Fudge Header sweetsuppertime Let’s talk chocolate.  Let’s talk tradition.  Let’s talk about easy, perfectly soft but firm, delicious fudge.  Then let’s butter a dish and make some.  I love that I have so many great memories of cooking in the kitchen with my mom.  I bet over the course of years I type the lines “one of my favorite memories with my mom is….” a billion times.  Christmas was always a time of baking and candy making.  I’m sure my mother would never describe herself as a great candy maker, but I would.  Sometimes she would hover over a project I would become involved in and sometimes she would let go and let me learn for myself.  I remember the year of 8 gingerbread houses that a friends and I made and delivered to the elderly in the town.  We had gingerbread and royal icing and bits of candy everywhere.  My mother would walk through and smile and encourage me.  This fudge recipe is not as intricate or tedious as a gingerbread house.  It’s simple and it’s versatile.  When I was younger I used to like to make it with no add-ins.  Straight soft buttery chocolate, yum!  Now that I am older and have a more experienced palate I do like to try adding different things.  You will too!

Here’s a visual of what I used to make this fudge.  The nuts and mini marshmallows are optional.

mommas Easy Fudge ingredients sweetsuppertime

Start by taking that stick of butter you have before you, unwrapping it and cheating just a bit.  Set the butter on a dish and use the wrapper to butter a    9 x9 baking dish.  Using a smaller dish will just make your fudge thicker.  If you need to use a bit more of your butter–go for it–just try to keep the total used under a teaspoon so we don’t mess with the recipe.  Then toss down some of those mini-marshmallows.  The amount is up to you but I don’t know anyone who bites in to a piece of fudge and gets an extra piece of marshmallow and says “Oh dang, another marshmallow.”  I went a bit minimal because I am going to throw a few into a middle layer.

This is how mine looks.

Mommas Easy Fudge Buttered Dish with Marshmallows sweetsuppertime If you are going to add nuts or other add-ins, now is the time to prep those so that you are ready when the fudge is ready to pour.  Take some time and cut your butter into about 4 pieces so that it melts well when the time comes.  Measure out 2 cups of milk chocolate chips, this is about the measurement of one 12oz bag of chocolate chips.   Now it’s time to get to boiling the sugar mixture.

In a large pot, combine 2 cups sugar, 3/4 cup evaporated milk and 20 large marshmallows.  Before turning on the heat give this mixture a good stir to start the sugar on it’s way dissolving.  Turn the heat to medium-high and bring to a boil stirring slowing and constantly to avoid scorching.  Bring to a boil.  Continue to stir the boiling mixture for 6 minutes.  Remove from heat and add butter chunks and chocolate chips.  Stir gently until the butter and chocolate chips have melted.

Pour into your buttered dish.

Here’s a photo of mine as I stopped halfway to add more marshmallows and a few nuts.  Notice how I left a corner with no nuts?  That corner is for my 15 year old.

Mommas Easy Fudge Halfway point sweetsuppertime Continue pouring the last of your delicious fudge over the top of your middle layer of selected add-ins.

Mommas Easy Fudge Finished sweetsuppertime

Mommas Easy Fudge Finished 2 sweetsuppertime

Mommas Easy Fudge Finished 3 sweetsuppertime Set aside and allow to cool completely before cutting.  Or–grab a spoon and taste that corner–you know you want to 🙂  Cool completely.  I like to let it set overnight.  Cut with a sharp knife and share it with your chocolate loving friends.  Enjoy!

Mommas Easy Fudge Finished 4 sweetsuppertime

 

Momma's Easy Fudge
 
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Make this easy, soft but firm, delicious fudge for any occasion. I like to layer in the nuts rather than stirring them into the mix. It seems to turn out better that way!
Author:
Recipe type: Candy
Ingredients
  • 2 cups sugar
  • 20 big marshmallows
  • ¾ cup evaporated milk
  • 2 cups milk chocolate chips
  • ½ cup butter
  • nuts, marshmallows or other add-ins of your choice
Instructions
  1. Butter a 9 X 9 baking dish. I like to use the paper from the butter I am using in the recipe stealing a bit of the butter from the cube if necessary.
  2. Prepare any add-ins by chopping nuts or setting aside marshmallows.
  3. Slice cube of butter into 4 chunks.
  4. In a large pan stir together 2 cups of sugar with ¾ cup evaporated milk and 20 large marshmallows.
  5. Turn heat on to medium-medium high and bring the candy mixture to a boil, stirring constantly to avoid scorching.
  6. When the mixture comes to a boil, boil for 6 minutes and remove from heat.
  7. Stir in butter and chocolate chips and gently stir until they have melted.
  8. Pour into buttered dish.
    **You may wish to layer add-ins on the bottom of the pan before a first pour, adding more add-ins to the middle and finally finishing the pour. Don't race, but work quickly.
  9. Allow to completely cool and set. I like to let mine set overnight.

 

 

 

Cranberry White Chocolate Oatmeal Cookies

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Cranberry White Chocolate Oatmel Cookie Header sweetsuppertime If you think the name is a mouthful wait until you try the cookie!  This cookie is packed with a sort of quiet sweetness that comes around and taps you on the shoulder and says “Hey, grab a glass of milk and another cookie.”   At least that’s what they say to me.  Do you ever have one of those days where you want to bake and you wonder what you should put together?  Today was that day for me.  I wanted to bake but I wasn’t sure what to make and then I was thinking about my family and all the things that are going on in their lives and my brain landed on my son-in-law.  He’s taking a test on Saturday that is a pretty big deal AND he has sort of a favorite cookie and this is it.  So I grabbed out my ginormous bag of dried cranberries from Costco and got to work.

As a side note… we are expecting a grand-baby any day now and I was feeling grateful for all the people who know my cute daughter-in-law and wondered what to bake today and then thought of her.  She had a few deliveries herself today…hoping the baby is the next delivery!

 This is how packed with goodies the dough looks before it’s baked!

Cranberry White Chocolate Oatmel Cookie Dough sweetsuppertime This is how they look when they are baked.  They are all ready to be eaten or…

Cranberry White Chocolate Oatmel Cookie Final sweetsuppertime Shared. (get gift tag here)

Cranberry White Chocolate Oatmel Cookie Gift2 sweetsuppertime


Enjoy baking cookies for people you love today. I hope you are one of them!!! 

Cranberry White Chocolate Oatmeal Cookies
 
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These cookies are great to take to a party or give as gifts. They are pretty rich for an oatmeal cookie...
Author:
Serves: 2 doz large cookies
Ingredients
  • ½ cup brown sugar
  • ½ cup sugar
  • ½ cup butter, softened
  • 1 egg
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon vanilla extract
  • 1 cup flour
  • 1/1/2 cups quick cooking oats
  • ⅔ cup dried cranberries
  • 1 cup white chocolate chips
Instructions
  1. Preheat oven to 350°
  2. Cream brown sugar, sugar and butter.
  3. Add egg, cinnamon, baking soda, salt and vanilla and mix well.
  4. Add flour and oatmeal,mixing until combined.
  5. Fold in dried cranberries and white chocolate making sure they are evenly distributed.
  6. Using a large cookie scoop or rolling the dough into 1 inch balls, place on a well greased baking sheet about 3 inches apart from each other.
  7. Bake at 350° for about 11 minutes, or until the edges of the cookies are lightly browned.
  8. Cool for 2 minutes on cookie sheet before transferring to a cooling rack
    ** if your oven is like mine--I have to turn my cookies around once about halfway through the cooking process so that the cookies at the back don't over bake.

 

 

 

 

Marshmallows

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Marshmallows and hot chocolate sweetsuppertime

Fun! Fun, fun, fun.  Making marshmallows is fun. I actually  sang in the kitchen “It’s a marshmallow world in the winter….” while I made these.  Really though, how can you go wrong when you are working with sugar and sprinkles and the end result is a light, airy, white marshmallow?  It’s like making happiness!

The first time I made marshmallows I was with a young women’s group.  As I recall  I was about 16.  I remember being amazed that a person could actually make marshmallows.  Since then I have made these on several occasions and every time I do I have the same giddy feeling.  Making marshmallows is sort of like creating an epidemic in the house.  You start pulling out ingredients and the kids ask, “What are you making mom?”  You tell them that you are making marshmallows and for some reason they linger because it’s so out of the ordinary.  Before long you have all sorts of help and the laughter starts to flow.  At our house we love chocolate covered marshmallows, marshmallows in hot chocolate and eating marshmallows right out of the bag, so this recipe is a winner all the way around.  I have a granddaughter who is particularly fond of marshmallows and I look forward to having sticky marshmallow making fun with her in the years to come.

Preparing for the stickiness which is about to beset you–line a 13 x 9 baking pan with buttered foil.  I like to lay my tinfoil flat on the counter to butter it and then fold it into the baking pan rather than trying to butter the nooks and cranny’s of a tinfoil lined pan.

Start by sprinkling 2 packages of gelatin into 1/2 cup cold water.  Set aside.

Marshmallow Gelatin

In a two quart saucepan, combine sugar, corn syrup and 1/3 cup water. Stir until sugar is well incorporated before turning on the heat.  Cook to softball stage.  (235° to 240°), stirring only until the sugar is dissolved.    I have a great candy thermometer but always find myself double checking my thermometer with cold water and a spoon, something my mother taught me as a young girl.    The basic theory is that you drop a spoonful of of candy syrup in the cold water and then you try to form it into a ball.  If you remove the ball from the water it will quickly flatten in your hand.  This same test can be done all the way through most of the stages of candy making.   You’ll find that the candy will move fairly quickly to the 220° stage and then take quite a while to move to the softball stage.  This is not a time where I leave the kitchen.  Keep an eye on the thermometer.  It’s not rocket science, but it does take some patience.

Once your candy has reached the desired 235° to 240°, remove the pan from the heat and add the softened gelatin.   Give it a couple of stirs and set it aside of 10 minutes to cool.  Set a timer. Gelatin in Candy Syrup for Marshmallows Sweet Suppertime  While the candy syrup is cooling, separate one egg and beat the egg white on high speed into stiff peaks.  I used my stand mixer for this.

Beaten Egg White Sweetsuppertime  After the 10 minute cooking period, in a large bowl ( now you know why I used my stand mixer),  slowly add the candy syrup while beating at high speed until the candy stands in soft peaks.  Add 1/2 teaspoon vanilla and whip just to incorporate.

Whipped Marshmallow Cream Sweetsuppertime Using a buttered spatula, pour the whipped marshmallow into your foil lined, buttered 13 X 9 baking pan.  Work quickly without being stressed.   It’s so pretty!  Set your beautiful pan of marshmallow aside to cool completely, allowing it set, uncovered, for about 6 hours, or overnight.  I can guarantee that you will have a crowd when it’s time to cut the marshmallows.  My husband found his way to the kitchen to wield our pizza cutter.

Marshmallow in pan sweetsuppertime

Turn the set marshmallow out onto a lightly floured work surface.  I am using parchment. Lightly flour the top of your marshmallow.  Grab a gallon size plastic bag with a seal and put 2 heaping tablespoons of flour in it.  This is where you will deposit the cut marshmallows as you cut them.  You will have to work in batches.  So…. butter pizza cutter and cut your marshmallows into squares–or triangles–or whatever creative thing you can do with a pizza cutter.  **you can use confectioners sugar (aka powdered sugar) instead of flour

Cut Marshmallows sweetsuppertime

Toss these sticky little puffs of deliciousness into your plastic bag and give them a shake.  If you need to, reach your hand in and separate the obstinate ones so that they all get a bit of flour.  As you take them out of the bag, place them on a baking sheet covered in parchment.  In order to get the last of the loose flour off of the mallows, I cover mine with a cooling rack, take them outside or work over the sink, and give them a shake. You could also use a large strainer if you don’t own a cooling rack.    I’ve been known to get out the blow dryer and blow the excess flour away when I get desperate.  It’s all part of the fun!

Removing Flour From Marshmallows sweetsuppertime

So.. now we have made marshmallows!  What are you going to do with them?

Marshmallows sweetsuppertime

We drizzled ours with a bit of chocolate and added a few sprinkles.

Finished Marshmallows sweetsuppertime

 

 

 

 

Marshmallows
 
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This is such a fun recipe to make. Take a bit of time to get ready for this project and it will make it run as smooth and airy as these marshmallows. These make a whimsical and unique gift.
Author:
Ingredients
  • 2 envelopes unflavored gelatin ( i used KNOX brand)
  • ½ cup cold water
  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • ⅓ cup water
  • 1 egg white
  • ½ teaspoon vanilla extract
    Optional Decorations
  • Chocolate, melted for drizzling or dipping
  • Sprinkles
Instructions
  1. Line a 13 x 9 baking pan with buttered foil. It's easiest for me if I butter the foil while it's laying flat and then fold it into the pan.
  2. Soften gelatin by sprinkling it over ½ cup of cold water. Set aside.
  3. In a 2 quart saucepan, combine sugar, corn syrup and ⅓ cup water. Stir until the mixture is well on its way to having the sugar dissolved.
  4. Now turn on the heat and stir only until the sugar is dissolved.
  5. Cook to softball stage.
  6. Remove pan from heat.
  7. Using a wooden spoon, stir gelatin into the candy syrup and set the syrup aside to cool for 10 minutes.
  8. Separate one egg and in a large bowl beat the egg white to stiff peaks.
  9. After the allotted 10 minutes of cooling time, slowly add the syrup to the egg white, beating at high speed.
  10. Continue beating until the candy stands in soft peaks.
  11. Pour into prepared pan and allow to cool and set for about 6 hours ( or overnight).
  12. When you are ready to cut the marshmallows, put 2 heaping tablespoons of flour into a gallon bag with a good seal. This is where we will toss the cut mallows.
  13. Turn the finished pan of marshmallow out on to a lightly floured surface.
  14. Using a knife or pizza cutter that has been sprayed with cooking spray or buttered, cut the marshmallows into desired shapes and sizes.
  15. Toss the cut marshmallows into your gallon size bag in small batches. Shake to coat and remove to a parchment lined baking sheet.
  16. Once all of the marshmallows are coated with a very thin layer of flour, they should stop sticking. This can leave you with a bit too much flour, however.
  17. Lay a cooling rack over the top of the marshmallows and invert to get rid of the additional flour. I've been known to take the blow dryer outside with me to blow away the unnecessary flour.
  18. Your marshmallows are ready for eating, decorating or gifting.
  19. Have fun.
  20. **if you prefer you can use powdered sugar rather than flour when working with the marshmallow cutting and bagging process.

 

 

Loaded Red Potatoes

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Loaded Red Potatoes Header

I love this side dish.  I love it because it’s delicious, easy and I always have all the ingredients. Let me rephrase that… I make it a point to keep the ingredients for this side dish on hand.  These little potatoes taste great as a side to anything from meatloaf to pulled pork sandwiches.   Today I served them up at lunch time with Cajun Chicken Strips.  (I didn’t dare pull out the turkey noodle soup.) Add these to any simple meal you are pulling together.

Gather about 10 small red potatoes, 1/4 cup green onions, 1/2 cup grated cheese, 1/2 cup ranch dressing and  1/4 cup cooked, diced bacon.

Loaded Red Potatoes Ingredients Start with about 10 red potatoes.  Place your washed potatoes in a large pot that has a lid.  Place the potatoes in the pot and cover them with water.  Your fill line should be about one inch above the potatoes.  We want to boil these until they are par boiled, or boiled until they are done but haven’t started to lose their jackets.  This is how I accomplish this.  I bring the water to a nice boil over medium heat and boil them UNCOVERED for 20 minutes.  Then I put the lid on the potatoes and turn the burner off and I let them sit there for about 35 to 40 minutes, or until I can slide a sharp knife into the center of the potato easily.  I love this method because I am not tied to the stove and I don’t end up with my potatoes falling apart!

Place the cooked potatoes in a 9 x 13 pan.  In order to “load” the potatoes, cut an X in the top of the potato.

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Now, either grab a large tablespoon and gently mash the potato down a bit, or grab the potato at each end and just sort of push from both ends.  This process is going to open the potato up for all those yummy toppings.  Sprinkle with bacon, green onions and cheese.  Dollop with ranch dressing and sprinkle one more time with cheese. Those ingredient measurements up there are guidelines.  If you love bacon–load it up!

Loaded Red Potatoes with topping

Place the topped potatoes in a preheated 350° oven and bake for 20 minutes, or until the cheese has melted nicely.   Okay–confession time.  The next photo is one that I took when I made a new batch.  Any reader would notice that my 9 x 13 glass baking dish just magically turned in to a small aluminum baking sheet with parchment.  Well, there is a reason.  Lunch was a little rushed today ( yes we do eat what I cook around here) and half of the pan of potatoes were gone before I got my camera out.  So… here is what they look like when they are done and the family hasn’t gotten to them yet:

loaded red potatoes, potato side dishes **If you are feeling like adding a bit of spice, drizzle the potatoes with Sweet Buffalo Wing Sauce before baking.

Loaded Red Potatoes
 
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These little gems are the perfect side dish. Pair them with pulled pork, meatloaf, chicken tenders, steak.....
Author:
Ingredients
  • 10 medium to small sized red potoatoes
  • ¼ cup green onions, sliced
  • ½ cup grated cheddar cheese
  • ½ cup ranch salad dressing
  • ¼ cup cooked, chopped bacon (or more)
Instructions
  1. Place potatoes in a large pot and cover with water. You want enough water to cover the potatoes and an extra one inch on top of the potatoes.
  2. Bring to a boil and boil uncovered for 20 minutes.
  3. Turn off heat, cover with a tight fitting lid and allow to sit in the hot water for 35 to 40 minutes or until a sharp knife can be inserted and the potatoes feel done.
  4. Place cooked potatoes in a 9 x 13 baking pan, cutting an X in the top of each and pushing the potato with the back of a large spoon to open slightly, or using your hands at each end of the potato to and pushing the potato open.
  5. Sprinkle with bacon, cheese and green onions.
  6. Dollop with ranch salad dressing.
  7. Sprinkle on a bit more cheese, lightly.
  8. Bake in a 350° oven for 20 minutes, or until the cheese has melted nicely.