'Tis the Season to Be Busy

How has it been a week since my last post? I have been cooking, I have been eating...and yet every time I sit down it is not in front of the computer but instead at the end of a day filled with activities whether they be work, school or Christmas related! As a matter of fact, as I write this my husband is at Christmas play practice and my son is down for a nap and I just pulled the last dozen of four of sausage balls made for my husband's office and once the little guy gets up, we are making cookies for my office. Whew!

But the holidays should also be a time for reflection as we celebrate the wonderful gift the world was given. I look forward to the time with family and friends, the time off of work and the simple pleasure of good food and company. As the year winds down, my posts may be infrequent but I will continue to share what I learn and love about food. Take advantage of the Christmas season to make something for a neighbor or a friend. Break bread with a family member you haven't spent time with in a while. Donate your extra canned goods to your local food bank. There is no mystery as to why the holiday season brings on food...it brings us together.

Merry Christmas in advance dear readers...I look forward to many more holidays and celebrations to share with you!

Steal of the Week: Cheesy Meat Loaf Minis

This might look like a lot of ingredients...but I promise every single last one of them is worth it! Including the fresh breadcrumbs, which I made from an orphan slice of whet bread. And all of this (except the ground sirloin not pictured) was for another Cooking Light recipe that not only I, but the rest of my family got excited for: Cheesy Meat Loaf Minis. 

All of the ingredients come together VERY easy, and although with traditional meatloaf recipes I am always hesitant to make a "free form" loaf outside of a pan, the six mini-loaves the recipe called for were easy to make and retained their shape beautifully:

My family are HUGE meatloaf fans so the thought of them each getting their own loaf was highly attractive. I also followed the recipe to the letter, even using the ketchup which I am admittedly not the hugest fan of. However it really worked in the recipe, even as the topping the recipe calls for...as the final product clearly shows:

My one learning moment was probably that I didn't dice my cheese small enough, thus the excessive spillage in the pan. However, that also created a lot of cheesy goodness inside the loaf. Both husband and step-daughter had two and served with instant mashed potatoes (hey, Betty Crocker makes some good ones and a mid-week meal is hard enough!) and the ever popular corn, and you have a meal that hopefully brings back good childhood memories. 

I see a lot of potential in "gourmeting" these up a bit for company but in the meantime, we have another recipe tested and approved by my family. 

Meatless Monday: Brownies on the Lighter Side

I have often made the statement that "I don't bake" right? For years I have stood by my mantra of being a cook and not a baker....but after hearing Tom Colicchio chastise many a chef on Top Chef for a similar mantra, I decided I couldn't stand on that principle anymore. So I have started slowly, cheating with mixes and taking baby steps to doing some real baking. I have a huge chocolate fan on my hands, also known as my husband, and a step-daughter also with mad-love for the baked good, so I have been experimenting a little more each week.

Recently, when I saw the Cooking Light recipe for classic fudge brownies I had to give it a go! And having recently purchased my first digital kitchen scale, I was determined to follow the recipe to the letter. Actually one of the reasons I have shied away from baking has been the lack of creative freedom I always thought it had, Now I am learning there is still room for changes and creativity, once you get the basics down pact! Even with this recipe I made a few changes (like no nuts for my no nuts in brownies gang) and felt good about the results.

The recipe and Cooking Light as a rule always recommends that for the best light recipes, you have to have quality ingredients where it counts. In this case, I went high quality chocolate:

And because it was baking, I worked really hard to prepare a proper mise en place:

One big change I made was to substitute half of the sugar for Splenda. I wasn't brave enough to make a full substitution but thought the half and half would work out well. I also substituted dark chocolate chips for the chopped chocolate portion of the recipe. The batter seemed a good consistency and into the oven it went:

Now here was a case of me not reading the ENTIRE recipe before proceeding. I missed the pan size portion of the recipe. Their recipe calls for a 9x9 but at the bottom mentions you can use an 8x8 but need to cook them about 5 minutes longer. Missed that completely so it is entirely possible I pulled these out three times before they were done! But they did come out looking good. The real test was going to be my two chocolate treat experts. Husband demanded a second one after inhaling the first.

This is the picture of my step-daughter when I joked about taking the brownie from her:

So this recipe is a keeper...and I look forward to perfecting it a bit. Personally I thought they were a little too fudgy but the experts all chimed in that they were perfect as is...maybe I will just make a batch with nuts for me sometime!

Appetizer Alert: Sausage and Cheese Puffs

'Tis the season for pot lucks and parties! After Thanksgiving it's like the entire calendar bursts at the seems with events and activities leading up until Christmas and then extending until New Year's Day. If it's not stuff at church or entertaining people at your home, your office is asking you to sign up to bring something. These sausage and cheese puffs (commonly called in my house "Sausage Balls") are easy and delicious and were a given when I was growing up whenever my parents threw a party. My mom wrote the recipe down for me years ago, and while I know it came from either Bisquick or some other source, I still credit my mom for keeping them in fashion all these years!

Sausage and Cheese Puffs
1 pound hot or sweet Italian sausage
1 pound shredded sharp cheddar cheese
3 cups of biscuit mix (like Bisquick)
3/4 cup of water

Preheat oven to 400. If you purchase your Italian sausage in links, remove it from the casings. I have used various types of sausage over the years including pork roll sausage in various flavors. My husband likes it when I make it with the hot sausage. Last time I made them I made one batch with regular pork roll sausage and one with Hot Italian sausage. This recipe is different from others I have seen because it asks you to cook the meat until no longer pink (about 8-10 minutes) until it is crumbled. Then you make sure to drain the fat. A slotted spoon over to plates lined with paper towels always do the trick for me.

Once the sausage has cooled completely, spoon it it into a large bowl and add the cheese, biscuit mix and water. Mix with a fork just until blended...do not over mix!

Roll the mixture into 1-inch balls and place on large cookie sheets 2 inches apart.

Bake 12-15 minutes or until puffed and browned.

Remove and cool on wire racks. 

These can be made ahead of time, refrigerated and reheated. They also freeze very well. While good warm or even at room temperature, they are best hot. I have also experimented with different cheeses and add-ons (like green chilies!). These are a go-to for me just like they were for my mom. And these two batches that I made for my office? Were gone in two hours!