2016 Christmas Cookie Collection

It's our Annual Christmas Cookie Bake

Really doesn't feel; hard to believe that Christmas is around the corner; especially when our weather is so warm!  

This year Laura joined the crew (Kristin, Donna & myself) and boy were we busy; but it is always worth the effort.  Within 4 hours; I guesstimate that over 500 sugar & ginger bread cookies were made along with a batch of the rest shown here.  

Chocolate & Vanilla Pinwheels

http://whats4dinnersue.blogspot.ca/2015/04/chocolate-vanilla-pinwheelschristmas.html

Chococonut Chip Cookies

http://whats4dinnersue.blogspot.ca/2015/04/chococonut-chip-cookieschristmas-cookies.html

Nutella No Bake Cookies

http://whats4dinnersue.blogspot.ca/2015/04/nutella-no-bake-cookieschristmas-cookies.html

Chocolate Oat Squares

http://www.tasteofhome.com/recipes/chocolate-oat-squares

Martha Stewart Sugar Cookies

http://www.marthastewart.com/354971/sugar-cookies

Martha Stewart Ginger Bread Cookies  

http://www.marthastewart.com/343445/gingerbread-cookies

Martha Stewart Cinnamon Swirls

http://www.marthastewart.com/256456/cinnamon-swirl-cookies

Thumb Print cookies filled with raspberry jam

http://allrecipes.com/recipe/9745/rosenmunnar/?internalSource=hub%20recipe&referringId=14691&referringContentType=recipe%20hub&clickId=cardslot%2013

Crustless Dill Spinach Quiche with Mushrooms & Four Cheeses

Wow!  This tasted far too decadent to be good for you!  Hard to believe its Low Cal & Low Carb!  

Made the night before and simply had to warm up and toss the salad when got home from work.  Definitely a company dish; Mother’s Day or New Year’s Day brunch!  

True test will be: How well it will freeze?

10 oz fresh spinach

2 t olive oil

1 t minced garlic

¾ c minced onions

¾ c chopped mushrooms

2/3 c 5% ricotta cheese

2/3 c 2% cottage cheese (I used 10%)

1/3 c grated cheddar cheese

2 T grated Parmesan cheese (I forgot to add)

1 egg

1 egg white

3 T chopped fresh dill (or 2 t dried)

pinch of pepper

Preheat oven to 350 degrees. 

Spray 8 in spring form pan with cooking spray

Cook spinach over high heat just until it wilts.  Squeeze out excess water, chop and set aside.

In a large nonstick skillet, heat oil over med heat; add garlic, onions and mushrooms.  Cook for 5 mins or until softened.  Remove from heat and add chopped spinach, ricotta, cottage, cheddar and parmesan cheeses, eggs, dill and pepper.  Mix well.

Pour into prepared pan and bake for 35-40 mins or until knife inserted in centre comes out clean.

6 servings / 134 cal/ 13g protein/ 7g fat/ 6 g carb/ 2g fibre/ 259mg sodium/ 54mg chol

Courtesy of:  The Best Low Carb Cookbook by Robert Rose

Chicken Breast Tapenade Bob Dees

Not a quick dish to prepare but well worth the effort.  I found it best to pre-measure all ingredients prior to starting the first step as once you start, its just BAM, BAM, BAM!  Longest part was stirring the juice down to a syrup consistency but I was listening to my favourite jazz station so I did not mind; it was actually quite soothing.  A glass of red wine would have been quite nice at this stage as I anticipated what the mixture of lemon peel, anchovies, garlic and olives cooking down with the chicken would deliver.   Absolutely Glorious!

Would I make again?  Definitely!  

A romantic dinner for two; white wine & salmon carpaccio as a starter, this dish next, small baked goat cheese salad, small tenderloin/steak medallion with a sherry sauce and then a decadent dessert.  

Or on a hot summer day, when the wine is flowing and the appetizers are the main... melon, mint & prosciutto; baked brie; beef kabobs & peanut dipping sauce; chicken tapenade all coming at you at different stages of the night! 

Ingredients: 

8 oz skinless boneless chicken breast cut into ½ inch strips

2 T whole wheat flour

2 T olive oil

pinch of pepper

1 T finely chopped garlic

2 anchovies, minced

1 T lemon zest, cut into ribbons

2 T lemon juice

1 c chicken stock

½ t dried thyme

8 black olives, pitted and finely chopped

1 small tomato, finely chopped with juices

few sprigs of fresh basil or parsley, chopped

Lightly dredge in the flour and set aside

In a large nonstick frying pan, heat oil and black pepper over high heat for 1 min.  Add garlic, anchovies and lemon zest; stir fry for 10 seconds.  Add chicken and stir fry actively for 2-3 mins or until browned on all sides. 

Immediately add lemon juice, cooking stirring for 30 seconds or until sizzling.  Add chicken stock and thyme and bring to a boil.  Add olives and cook, stirring for 2 mins or until the sauce is syrupy.  Remove from heat.

Transfer to plates and apportion sauce equally.  Garnish with tomatoes and chopped parsley.  Serve immediately.

Serves 2 or 3

335 cal/ 30.6g prot/ 17.6g fat/ 13.2g carb/ 2.1g fibre/ 600 mg sodium/ 68 mg chol.

Courtesy of:  The Best Low Carb Cookbook by Robert Rose