Kitchen Connection - Apricot Crescents

My mom makes these, and we both agree...they are a wonderful cookie to make for the holidays.  They're pretty, delicious, and most of all, easy.  She got the recipe several years ago out of Country Woman Magazine.  Enjoy!

Apricot Crescents
1 c. butter (no substitutes)
2 c. flour
1 egg yolk
1/2 c. sour cream
1/2 c. apricot preserves
1/2 c. flaked coconut
1/4 c. finely chopped pecans
Sugar

In a bowl (we use a food processor), cut butter into flour until the mixture resembles coarse crumbs.  Beat egg yolk and sour cream; add to crumb mixture and mix well.  Chill several hours or overnight.  Divide dough into fourths.  On a sugared surface, roll each portion into a 10" circle.  Turn dough over to sugar top side.  Combine preserves, coconut and pecans; spread over circles.  Cut each circle into 12 wedges and roll each wedge into a crescent shape, starting at the wide end.  Sprinkle with sugar.  Place points down 1" apart on ungreased baking sheet.  Bake at 350 for 15-17 minutes or until set and very lightly browned.  Immediately remove to wire racks to cool.

A neat idea...

My mom is full of ideas, and this is just one of her latest ones.  This is magnetic paint with a border of red latex paint...so cute!

It's Christmas Time!

Last weekend, we celebrated the first of many Christmas celebrations.  Of course, the highlight for Ben was opening the presents.  For Andy and I, we enjoyed seeing family that we don't see very often...it was a great day all the way around! 

 Sweet sisterly love! :)

"Let me read you a story, Daddy"

Merry Christmas!!!



Kitchen Connection - Greek Pasta Salad

We have our first family Christmas party of the season tomorrow, and I'm supposed to bring a salad.  I saw a variation of this on allrecipes.com (one of my favorite sites), and I thought it sounded yummy.  After making, I've decided it's not just yummy, it's delicious!!!  And, of course, it's super easy to make!  Enjoy!

Greek Pasta Salad

1 box rotini pasta, cooked to al dente and drained
1 package cherry tomatoes, halved
1 package fresh, sliced mushrooms
1 package pepperoni, cut into strips
1 can black olives, drained
1 package crumbled feta cheese
1-2 bottles of Greek dressing (I used the Kroger brand)

Mix all ingredients together (except for cheese), and refrigerate a few hours or overnight.  Mix in cheese before serving.

Trains, Trains, Everywhere!

Ben LOVES trains (actually, that's a bit of an understatement...Ben LOVES, LOVES, LOVES trains)!  We are very lucky to live near a train museum.  It is open throughout the spring and summer, and opens for 10 days every December for an open house.  Tonight, we took Ben there, and he was SO excited.  He could hardly speak because every time he turned his head, there were more trains.  Of course, I took my new camera, but forgot my SD card, so, thank goodness for my trusty cell phone. 

 It's hard to see, but this is a train track that they built especially for the open house - it goes 10 feet in the air, around a Christmas tree.

 "Look Daddy!"

"All Aboard!"

All Dressed Up...

...and ready to go to the high school choir concert (of course, the drum will have to stay home, much to his dismay)! 

Peppermint Bark

I'm so happy that we're approaching Christmas. I love everything about this holiday...the lights, the decorations, the celebrations, the break from work, finding the perfect gifts for family and friends, and most of all, seeing the excitement in Ben's eyes! As we get closer to December 25th, I'm getting more and more into the spirit of the season...a few nights ago, I thought I would try my hand at creating peppermint bark. I found this recipe on pinterest.com (a sight that I absolutely LOVE and recommend to everyone). The original link can be found here.

First, you need to gather your supplies...silicone mold, chocolate bark, white chocolate bark, candy canes and oil.

Unwrap the candy canes, and crush them into small pieces.

Melt 8 oz. of the chocolate with 1 tsp. vegetable oil. Once it is melted, divide it evenly between the silicone molds. Use a toothpick to spread the chocolate evenly within the mold.  Sprinkle with chopped candy canes.  Put the mold in the refrigerator for a few minutes for the chocolate to set up.

Repeat with white chocolate (melt with 1 tsp. oil, and spread over first layer).  You can also stir in a few drops of peppermint oil in with the melted white chocolate, if you'd like.  Top with candy cane pieces, and return to refrigerator for a few minutes.  When set up, carefully remove from the silicone tray and enjoy!