Moving a Large Roast.

Large holiday party roasts are difficult to move from pan to serving plate. The easy way to avoid burnt fingers and bent forks is to purchase a roasting rack and a set of turkey or roast lifters. Roasting racks are flat or V-shape. Lifters have multiple prongs. Lifters insert deep inside the roast and others go underneath from both sides to help move the roast to the serving plate. We purchased both a rack and lifter set to help prevent dropping a heavy roast.

Keep Beverages Hot.

Cold beverages are easy to place in coolers with ice, but what about hot beverages? There will not be room to keep them heated in large pots on the kitchen range. Insulated pots or carafes are an ideal way to serve hot cider, coffee or tea you can make in advance and stay hot. Create labels and lightly tape on the front for instant recognition of contents. These beverage keepers come in a wide variety to suit your needs. Choose from vacuum pots that pump a beverage or simple ones that only need the lid flipped open.

The next party will be either friends or family, but not both at once. What was I thinking?

Basic ingredients.

1 can refrigerated crescent dough, separated into 4 equal pieces
1 16 oz. package frozen spinach cooked, liquid removed and chopped fine
1 tablespoon butter
6 slices cooked crumbled bacon
2 tablespoons shredded parmesan cheese

Put it together and bake.

Mix prepared spinach, butter, bacon and parmesan together.  Taste the mixture and add more butter or cheese as desired to taste.  Unroll and separate dough into four equal pieces (not 8 triangles).  Press perforations together.  Dough can be patted or rolled out a small amount.  Spoon mixture on one side almost up to 1/4 inch from edges, flip unfilled side over top of filled side and press to seal edges.  Prick once with fork on top.  Bake in a preheated oven at 350 degrees for 12 to 15 minutes until puffed and golden brown.  Check progress at 9 to 10 minutes for any time or temperature corrections.  Cool slightly and serve warm.  Cut in half after baking with sharp knife if desired to make smaller serving portions.

This prepared dough lends itself well to many other filling combinations such as cooked crumbled sausage with diced mushrooms, cheese only, shredded or very thin sliced turkey or chicken with onion and diced celery (use mayonnaise with turkey or chicken), leftover hearty meat spaghetti sauce without excess liquid, chopped tomato and shredded cheddar or mozzarella, ham or tuna salad with added cheese.

There will be some excess filling when using a 16 oz. package of spinach.  We use the rest warmed on crackers or little toast rounds, or simply eat it as is.

I had found a recipe for a butter crust that sounded good and wanted to add a home made filling. It needed to be simple because there were errands to run, so it was best not to be tied down to something that would take too much time.

The recipe for the butter crust.

Two cups all purpose flour
2/3 cup cold salted butter
4 to 5 tablespoons cold water

Cut butter into flour until you have coarse crumbs. Add water, mix with fork, then roll out. Cherry juice from a jar of cherries sounded better than plain water. After mixing in 7 tablespoons of juice, the dough was not moist or sticking together. It took 5 tablespoons more (of water) to get the dough right, mixed in one by one. Divide dough in half and roll out.

Rolling out the dough was simple, and the cherry juice made a nice pattern. Press out twelve 3 inch circles and place in mini muffin pan. Recipe makes 24.

Filling

Filling was easy and used staples on hand.

Eight ounces cream cheese
1 cup powdered sugar
1 beaten egg
1/2 cup dark chocolate mini morsels.

Mix well and spoon into dough cups, filling to 2/3 full.

Top with a cherry and push halfway into filling. Preheat the toaster oven to 325 and bake for 14-18 minutes until golden brown. Save any leftover dough and filling to make extras.

These were so delicious served warm and tasted very rich. Real butter crust made such a difference as well as the dark chocolate. I’ll measure my hips later.

Cuisinart

Our old coffeepot is a 10-cup Cuisinart coffee maker that automatically grinds and brews fresh coffee at a pre-set time. I was thrilled with that for a while, but the novelty wore off rather quickly due to the extra cleaning and extra time it takes to dry it when you want another batch quickly.

Mr. Coffee

My online stealth shopping located a no frills Mr. Coffee 12-cup coffee maker for under $30. We have a bean grinder, so that is not a problem. Since capacity is a little bigger, it will serve more holiday guests per pot. That is a big plus in its favor; however, only white is available and would look out of place. Sometimes you just want to go back to basics on appliances and this model in black would work. Another downside is that we would not be able to wake up and smell the coffee brewing.

Back to online shopping now, a water purifier would be a terrific addition to help make the perfect choice of coffee beans taste even better.

Preparing cakes yourself for holiday dinners does not require hidden talent. The right toppings and fillings will make it special.

Chocolate cake with fresh strawberries – two layer.

1 boxed mix chocolate cake prepared
1 container prepared white icing for two layer cake
1 pint (or more) whole fresh strawberries (smaller ones)
Chocolate flavored topping or strawberry glaze
Whipped cream

This works best right before serving and is very quick. Frost your first layer and arrange plain sliced strawberries in a single layer (do not add sugar). Add second layer and frost. Cut remaining strawberries in half and press into icing. Serve cake portions with a drizzle of strawberry glaze or chocolate topping. Finish with swirled whipped cream.

Spice Cake with canned apple pie topping – one layer (Approximately 9” x 13 or 14”).

One boxed mix spice cake prepared
One container prepared white icing
One small can apple pie filling
One jar maraschino cherries w/stems well drained or blotted dry

Transfer cooled cake to flat sheet cookie pan. Create 10 servings by piping frosting to form raised edges on each serving to contain apple filling. Remove excess syrup from apple filling, reserve for other use. Dice apples in remaining syrup and stir well. Spread apple mixture to cover exposed cake on each serving inside the ridges. Add a cherry to top each servicing. Pre-slice the cake between icing ridges.

Cake is very versatile and lends itself well to baking ahead of time. Just bake, freeze, wrap in plastic, and return to the freezer stored on a metal baking sheet to prevent breakage. Remove plastic wrap and thaw before frosting or filling.

Soup has many advantages over other foods. Vegetables can be hidden inside and the picky eater will never know the difference – pulverize them in a blender. Just stifle the urge to ask, “Do you know what you just ate?” or giggle uncontrollably when they eat it and ask for more.

Your grocery will stock many soups that are ready to serve. Many of them are just terrific to use as a base for other things and are great helpers for holiday meals. A wide variety of sauces, gravies, and whole meals can be based on these soups, whether they are single serving or condensed. This makes four main dish servings or at least eight if served in cups depending on size.

Your holiday meal can start with ready to serve New England Clam Chowder.

18 oz. (or more) can New England Clam Chowder
5 four-inch long potatoes small cubes
1/2 to 3/4 cup thin sliced or diced celery
2 tablespoons onion chopped
1/4 teaspoon black pepper
1/2 teaspoon dried parsley
1 ¾ to 2 cups of water
1/2 cup of milk
12 to 16 (or more) cooked whole shrimp
Croutons

Optional
1/2 cup diced fresh mushrooms
Additional canned clams
Parmesan cheese to sprinkle on soup

Boil together water, potatoes, celery, onions and mushrooms until tender with black pepper, and parsley. Mash a portion of the potatoes so mixture becomes thick. Add soup and milk to swirl out remainder of soup in can. Stir well and heat gently until hot and simmering. Serve soup, top with shrimp.

Mom, you are a “souper” cook!

There is just something really special about searching the merchandise in a large kitchen store. Specialty items pique your interest at every aisle and end cap. Big and little gizmos never before seen, or seen only on TV are everywhere.

There is just one rule, though, if you cannot figure out what it is without reading the package, you probably do not need it and should not buy it.

Take a deep breath and start looking for the items you really need. Moms are practical, right? Not too many of us have the time to just visit a store and while away the free time. We are on a mission. If you really want to shop fast, take your husband along. Guys like to grab the items on a list, hit the checkout line and leave. Maddening, but sure saves a lot of time to take him.

One of the items on my wish list was a large oblong roasting pan with a rack. We found a really nice one for $19.99 with a store rebate of $9.99 made by Oneida. It is huge, large enough to hold a 30 pound turkey, non-stick and so affordable. Heaven.

This roaster will never see a 30 pound turkey here, but it will let me indulge my passion for batch cooking. Just imagine two large roasting chickens cooking at the same time and held above the grease and drippings. Lasagna, stuffed peppers and giant casseroles all come to mind. This terrific roasting pan will provide loads of quick and delicious meals when portioned and packaged for the freezer.

Now, where’s my candy?

Pump up the variety with little crock pots.

A nice variety of hot dips, sauces or fondues can be offered without constant interruption to reheat when using small, personal size crock pots. Rival makes a 16 oz. size that is perfect for sauces, dips or even fondues. These little pots can be purchased at brick and mortar stores featuring kitchen specialty items such as Bed Bath and Beyond or ordered online at crockpot.com and other stores. Prices range from about $15 to $20.

Multiple 16 oz. size Little Dipper Slow Cookers can be grouped with the chips, breads, crackers and other accompaniments to delight your guests with variety of choices. The Little Dippers do not take up much room and are great space savers on your buffet table. The stainless steel finish is ideal and will not clash with your other décor. Better yet, Rival claims they are rinse-clean for less work after the party.

Little gadgets can make such a difference. My husband gets involved too. He reads the directions and shows me the best way to use them.

Want to learn more about fondue?  Read all about it:  The Fondue Bible: The 200 Best Recipes

When good food made right really matters, there really is a big difference. We started out with a gas range, got a deluxe double oven electric, and then replaced it with gas again. I learned never to solely rely on recipes for time and temperature on either kind.

The oven in the current gas range is enormous, meant for cooking large amounts of food at the same time. One of the best ways to learn more about cooking in your own oven is to test the heat with an oven thermometer. These are sold in kitchen specialty stores and well worth an investment of usually less than $10. Read any instructions given, note the temperature range, and clip it on the rack when you cook. Check it against your temperature setting and note any differences.

Cooking different items at the same time?

Use different kitchen timers for different foods to check the progress. Set them for 20-to-30% less than your recipe requires, even where your oven thermometer matches your temperature setting. The type of bake ware you are using will also make a difference in time and temperature and might require an adjustment.

Cooking with gas?

We use our oven only in cold weather because it is on an inside wall and without an exhaust hood to the outside. It really heats up the kitchen. This gives a whole new meaning to hot times in the kitchen. A gas oven will spew out dangerous carbon monoxide; a window open about 4 inches and carbon monoxide detector are just part of your great recipe for safety’s sake.

My personal cache of little kitchen helpers, a/k/a my secret weapons, is kept in the basement closet in a giant plastic tub with lid purchased at Target. Perfect. There is just not enough room in a small kitchen for the whole arsenal. This arrangement works well, I know where all the ammo is kept and never have to rifle through all the drawers or guess where to find the things I need. Bulls-eye!

You just cannot properly prepare foods without your tools of the trade. Sharp knives are an absolute must for cutting and chopping. Why smash your vegetables or rip the meat on a roast when you can cut like a pro?

It really is not necessary to purchase expensive cutlery. Knives get dull over time simply from using them. One of the nifty little gifts received for Christmas one year was a Chef’s Choice Sharpener. My mother loves her kitchen gadgets too, and made it her business to find out if I had one. You know how moms are, always practical, and she probably got it on sale or with a coupon. That was certainly a much better and more thoughtful Christmas gift than wrinkle cream or a new coffee mug that welcomes me to the over the hill gang.

Knives are honed razor sharp and cut as well as when new. It takes a little practice, but the sharpener is certainly a necessity. There are many different brands and models on the market today. Prices range from simple non-electrics at $10 up to your budget limit and way beyond.

This sharpener was a real husband pleaser too, at least to start with – I always ask my husband to read the directions and then tell me what to do. He just groans a lot when he calls me and asks where I am – in the kitchen with the rest of the sharp knives.

Lunch or dinner can be made simply with a few ingredients and one or two skillets. Get your carbohydrates, fats, proteins and vegetables all served together in a delicious skillet toasted soft flour tortilla omelet. Use the suggested ingredients below, or make up your own flavorful combinations that you know your family will enjoy.

Per Serving:

1 large soft flour tortilla
1-1/2 to 2 beaten eggs (with milk added)
2 ounces (or more) very thin ham slices to cover bottom of tortilla
Mushrooms, onions, broccoli, red or green pepper chopped in small pieces
Shredded cheese in desired quantity

Over low heat using one or two 7 or 8 inch skillets, melt enough butter to grease the bottom of the pan and partially up the sides. Place tortilla in pan so that the edges of the tortilla go up the side of the pan and form a shallow bowl.

Add ham, beaten egg, vegetables and cheese, then cover the pan. When the eggs have cooked, the bottom of the tortilla should be slightly brown and crispy. Slide your tortilla omelets onto warmed plates and serve with a side dish of fruit.

Whip up your own version of some delicious homemade chicken fried rice faster than you can order takeout.

Here is what you will need per Serving:

1 cup cooked rice
1/2 cup (or more) chopped cooked chicken
1/3 to 1/2 cup chicken gravy
1/4 teaspoon Wyler’s No Salt Chicken Bouillon
3/4 cup stir fry vegetables: mushrooms, onions, broccoli, celery,
sliced carrots, red or green pepper in small bite size pieces
Butter and/or extra virgin olive oil
1 beaten egg with milk
Soy sauce

Add butter and/or olive oil to large non-stick skillet on medium heat. Stir fry celery and carrot tender crisp. Remove and cool. Stir fry remaining vegetables tender crisp, adding butter and oil as needed. Let cool. Do not cover.

Warm butter and oil, swirl to cover pan evenly, add rice and chicken, drizzle with desired soy sauce, sprinkle with bouillon granules, and stir gently to combine. Add water by one or two tablespoons if mixture seems dry. Stir mixture again. Cover and heat thoroughly.

Drizzle beaten egg over top, continue cooking until set. Transfer serving portions to heated plates. Quickly reheat stir fried vegetables and place on top of chicken and rice.

Drizzle each serving with heated gravy.

Serve with toast and a side salad.

Pay absolutely no attention to anyone who says this is not made exactly like the restaurant. Just tell them you have secret recipes saved for them alone.

Set your menu (all foods, drinks and ingredients) and stick to it. If tradition dictates that guests bring a dish, be ready to give choices of extras you would like.

Do not be afraid to purchase ready made (or ready to bake) specialty breads, rolls or pies, cakes, desserts, hors d’oeuvres, snacks, gravies, dips, dressings and stuffing. Just be certain to order a week or two in advance and arrange set pick-up times.

Prepare a help list per family member so everyone has a written to do list, and you can recheck a master list.

Build your dinner around the following suggestions:

• One or two types of home cooked roast
• Stuffing and gravy
• Three hot vegetables (one of which is mashed potatoes)
• Breads and/or rolls
• Butter, appropriate condiments, sauces, sugar, salt and pepper
• One type of salad, two choices of bottled dressings
• Two different kinds of pies, or cakes
• Vegetable, cheese and/or hors d’oeuvres tray, dip, mustard
• Bagged snacks, nuts and dip
• Coffee, soft drinks, hard drinks (or make a punch), ice
• Wish list choices for guests to choose to bring

Now, spend your extra time with family and guests at your dinner and relax.