Eating My Way Through the Holidays: Special Edition 

Eating My Way Through the Holidays! What’s cooking in Gail’s Kitchen? Home For the Holidays: Misunderstood Mincemeat Cookies! When my friend, Ray, “gifted” me with a batch of his time-honored traditional homemade mincemeat, I felt as though I had received a portion of the Holy Grail. Could this secret from the past hold special powers? Would one bite provide happiness, eternal youth, and food in infinite abundance? You tell me. Ray carefully coached me on how to “season” the mixture by adding flavored brandy (I chose apricot) over a three-week period, stirring it occasionally in a covered clay crock. I was an awestruck student following his instructions to the letter. The results were phenomenal and elegant. Don’t let anyone tell you mincemeat is awful. When prepared correctly, some things are worth the wait. 
MISUNDERSTOOD MINCEMEAT COOKIES
Ingredients for Cookies:

2/3 cup butter, softened 

2/3 cup brown sugar

1 teaspoon cinnamon 

1/2 teaspoon nutmeg

1/2 teaspoon sea salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

2 eggs

1 cup mincemeat* 

2 cups flour

1 cup pecans, chopped 

Pecan halves for garnish
Ingredients for Icing:

3 cups powdered sugar

3 tablespoons butter, softened 

1 tablespoon apricot brandy

1 teaspoon vanilla extract 

1-2 tablespoons warm milk, as needed
Instructions:

Preheat oven to 375°. Cream together butter and brown sugar until fluffy. Beat in cinnamon, nutmeg, salt, baking soda, and baking powder. Add eggs and mincemeat. Gradually stir in the flour. Fold in chopped pecans. Drop by spoonfuls onto a parchment lined baking sheet. Bake 8-10 minutes until tops of cookies are dry and set. Bottoms will be slightly golden. Remove from oven. Transfer to a wired rack. Frost while slightly warm. Top each cookie with a pecan half before frosting sets. 
Instructions for Icing:

In a medium bowl gently mix powdered sugar and butter until smooth. Add brandy and vanilla. Stir well. As needed, add warm milk to create a thick consistency. Place a dollop of icing on each cookie. Garnish with pecan half. 
*The “Elegant Homemade Mincemeat” recipe can be found in the 1972 Farm Journal’s Country Cookbook, page 371.

Eating My Way Through the Holidays: Special Edition 

Eating My Way Through the Holidays! What’s cooking in Gail’s Kitchen? Home For the Holidays: White Chocolate Cranberry Spice Bars! Like snowdrops over a country field, the white chocolate bits add a sweet creaminess to the crumb bars offsetting the tart tangy taste of cranberry sauce. You may notice a warm sweet-heat every once in awhile. It’s the candied baby ginger infused throughout. I use all-natural crystallized ginger slices and chop them up for added zing. For the merriest of holidays, make a batch of these bite-sized guilty pleasures. Perfect for a cookie exchange. 
WHITE CHOCOLATE CRANBERRY SPICE BARS
Ingredients:

2 cups flour

1teaspoon salt

1/2 teaspoon baking soda

3/4 cup butter

1 cup sugar

1 1/2 cups chunky cranberry sauce

1/4 cup crystallized ginger

1 cup white chocolate chips

1 cup powdered sugar

2 tablespoons milk
Directions:

Preheat oven to 350°. Cream together sugar and butter. Mix flour, salt, and baking soda together. Add dry ingredients together. Spread 3/4 of batter into a 9″x13″ greased dish. Gently press down with a spoon to level. Divide cranberry sauce over top. Sprinkle white chocolate chips over cranberry mixture. Fill in with chopped crystallized ginger. Crumble remaining batter on top. Bake for 30-35 minutes. Cool slightly and cut into squares or triangles. To make glaze, mix powdered sugar with milk, stirring until smooth. Drizzle over bars. 

Eating My Way Through the Alphabet; Letter Z

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Zested Orange Cranberry Sauce! Infuse the traditional cranberry sauce with cinnamon, orange, and citrus to reap a perfect blend of holiday flavors. By simmering the mixed fruits together, it transforms ordinary sauce into a fancier version of a popular classic. Elevate your taste buds from semi-sweet to welcome complement. Top off baked Brie, spoon onto a dish of yogurt, or slather across a piece of toast. It’s perfect for now as well as all season long. 
ZESTED ORANGE CRANBERRY SAUCE
Ingredients:

1/2 cup orange marmalade 

2 tablespoons grated orange rind

1/8 teaspoon granulated lemon zest

3/4 cup sugar

2 cinnamon sticks

1 cup fresh orange juice, from 2 oranges

1 12-ounce package fresh cranberries 
Instructions:

Combine marmalade, orange rind, and lemon zest. Set aside. Combine juice, sugar, and cinnamon sticks in a medium saucepan. Bring to a boil. Add cranberries and return to boil. Reduce heat. Simmer for 10 minutes or until cranberries pop and sauce begins to thicken. Remove from heat. Stir in marmalade mixture. Cover and chill. 

Eating My Way Through the Alphabet; Letter Y

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Your Classic Green Bean Casserole! Can we ever get enough of this all-time favorite side dish? I think not! It seems there are all sorts of variations on this classic holiday casserole. Some of my friends only use French-style green beans while others prefer freshly snapped. And the seasonings are all over the map from Hawaiian sea salt medleys to crushed Midwest garden herbs. I keep it simple because, honestly, once you add the French fried onion rings, everything else takes a back seat. 
YOUR CLASSIC GREEN BEAN CASSEROLE 
Ingredients:

2 cans whole green beans, drained and cut-up

1 can cream of mushroom soup, undiluted 

1/2 cup light cream

1/8 teaspoon Mrs. Dash herb and garlic seasoning

1/8 teaspoon seasoned salt

1 1/2 cups French fried onions
Instructions:

Preheat oven to 325°. Spray a medium casserole dish with nonstick spray. Combine green beans, cream of mushroom soup, light cream, herb seasoning, and salt. Mix well. Fold in 1/2 cup of French fried onion pieces. Place in casserole dish. Spread evenly. Arrange remaining French fried onion rings over top around the edges leaving the center open. Bake 30-35 minutes. 

Gift-Wrapping Like a Pro

Gift-Wrapping Like a Pro!When fellow blogger, Bluebird of http://bluebird4udaily.wordpress.com 

 encouraged me to share my love of gift-wrapping in a “How To” post on my blog, I couldn’t resist! Supplies are simple: satin ribbons, decorative boxes, colorful berries, gift tags, quirky embellishments, and framed photographs. Put them all together and you have a captivating gift-wrapped package that will have your friends and family adoring its beauty rather than trying to sneak a peek inside. Place the the gifts under the Christmas tree or on the fireplace hearth to spread excitement as well as anticipation of an upcoming event. Decorated packages become “Instant Décor”. Interesting boxes can be found anywhere all year long. Often greeting cards, scented candles, exotic fragrances, and luxury beauty products are packaged in unique and vibrant boxes. It’s a shame to discard them after opening when you can go “green” and give them a facelift as a phenomenal package for someone else. Satin ribbon is classy and elegant, in my opinion. Choose polka dots, geometrics, or muted tones. Make single or multiple bows. Angle cut the ends to create a nice finish. Incorporate any embellishment such as a sprig of rosemary, a pine cone, a branch of holly, or an interesting ornament. Let your creativity shine! Sometimes I attach a gift tag, other times I take a snapshot of the recipient and put it in a miniature frame. Who doesn’t love seeing photos? Afterwards, the frames hang on the tree as memorable ornaments. Just be sure to include the date on the back for reminiscing years later. Whatever you design, have fun and be creative. Anything goes!

The Song of Angels

“The earth has grown old

with its burden of care,

but at Christmas it always is young,

the heart of the jewel 

burns lustrous and fair,

and its soul full of music

breaks the air,

when the song of angels is sung.”

~ Phillips Brooks

Eating My Way Through the Alphabet; Letter X

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: “Xingzi” Apricot and Fruit Tarts! Three bites. That’s all. Three bites. Someone once told me portion control is all about savoring the taste. I agree. Discover a guilt-free way to float through the holiday parties. When you are asked to bring a dish to share, mini tarts can be prepared in a few minutes leaving you plenty of time for a rejuvenating bubble bath. These adorable sweet and savory tarts are exactly three bites. Put them to the test. 
“XINGZI” APRICOT CAMEMBERT TARTS
Ingredients:

15-count package Mini Fillo Shells, thawed

1/4 cup apricot jam; or assorted flavors

Wheel of Brie or Camembert cheese

1 teaspoon almonds, finely chopped

1 teaspoon pecans, finely chopped

1/8 teaspoon crushed red pepper flakes

Blueberries for garnish
Instructions:

Preheat oven to 350°. Place the Fillo shells into a mini muffin tin. Remove skin from cheese. Discard. Cut the Brie or Camembert cheese into a small cube to place into the bottom of each Fillo shell. Gently drop a dollop of jam on top of each cube of cheese. Sprinkle with finely chopped nuts, red pepper flakes, or a blueberry. Bake for 10-15 minutes until the cheese is bubbly and the jam begins to caramelize. Remove from oven and serve at room temperature. 

Missing My Father 

Missing my father who was the first person to believe that my dreams could come true. He taught me how to have faith in God and to believe in the power of His love. Dad encouraged me to follow my heart, showed me how to be kind to others, and inspired me to never lose hope. I love you, Dad, and celebrate the anniversary of your first year in Heaven.