G-Mama Lonnie's Toffee Bars ❤️

When I think of Christmas cookies, I immediately think of my mom's (Lonnie Beineke) toffee cookies.  She used to cut them into diamond shapes to be fancy schmancy (It's a word in my dictionary.)  My Grandma (Helen Wickstrom) made these too with my mom.  They both were amazing cooks.  I learned so much from them!  

This recipe, I believe, is straight out of 

Betty Crocker's 1963  Cooky Cookbook.

These freeze so well, if they last that long.  My favorite cookie that reminds me of my mama bear every Christmas.  Keep the tradition going and add them to your Christmas Cookie favorites.  Then hopefully, you too will think of your mama with the fondest of memories and love. 

❤️ With love and full tummies ~ Mama Bear  ❤️ 

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Makes 24 Bars/Cookies

Ingredients :

• 1 cup unsalted butter, at room temperature
• 1 cup brown sugar, packed
• 1 egg yolk
• 1/4 tsp salt
• 1 tsp vanilla
• 2 cups all purpose flour
• 7 1/4 ounces chocolate candy bars, broken into squares. I used Hershey's Special Dark chocolate, but milk chocolate or any other type you like is fine. OR use chocolate chips and melt them in a double boiler (place glass bowl over simmering hot water in a pan until melted) which is what I do. 
• 1/2 cup toasted and chopped walnuts *See below

Instructions :

• Preheat oven to 350. Spray and line your pan with a sheet of parchment paper. This is optional but helps to remove the shortbread for easy slicing. You can slice right in the pan if you prefer.
• Cream the butter, brown sugar, egg yolk, salt, and vanilla together.
• Fold in the flour and mix until the dough comes together.
• Pat the dough in the bottom of your prepared pan. Use floured fingers to get it evenly across the surface, and use an offset spatula to smooth it out.
• Bake for 25-28 minutes, just until starting to turn golden.
• As soon as the pan comes out of the oven, arrange the chocolate squares across the surface.
• Wait a few minutes for the chocolate to soften, then, using your offset spatula, spread the melted chocolate over the surface.
• Sprinkle the chopped nuts evenly over the warm chocolate.
• Crushed walnuts sprinkled over chocolate. 
• Allow the chocolate to firm up before slicing into 24 bars.

Toasting Walnuts :

• Lay them out on a dry baking sheet and toast in a 350F oven for about 12-15 minutes. My new favorite way to toast nuts is in the microwave. Place on a sheet of parchment paper and toast on high for about 1.5-2 minutes. 

• Check them because they can burn, and the time will depend on your microwave.

Storage :

• These bars will keep for a few days in an airtight container at room temperature, or in the refrigerator.

• These bars can be frozen in heavy duty zip lock freezer bags or in a freezer safe container. I like to separate the layers of bars with waxed paper so they don’t stick.

Apple, Mandarin Orange, Pear and Feta Spinach Salad with Orange Poppy Seed Dressing

Apple Mandarin Orange Pear and Feta Spinach Salad is the ultimate fall salad! It has delicious fresh flavors, beautiful colors and when finished with this Orange Poppy Seed Dressing no one can resist. It’s sure to be one of your fall favorites!

The flavors, the colors, the textures, the sweet, the salty, the tang it’s all spot on .You get those tender spinach leaves laden with crisp sweet apples, bright tangy oranges and those soft and juicy mellow pears.

Then you add toasted crunchy pecans and salty feta to that blend and finally finish it all off with the most irresistible Orange Poppy Seed Dressing!

With love and full tummies ~ Mama Bear 

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Makes 6 Servings

Ingredients :

Salad:

• 9 oz. baby spinach
• 3 small mandarin oranges, peeled and segmented
• 2 small red gala apples, cored and diced
• 2 bartlette pears, cored and diced
• 1 cup pecans, toasted and roughly chopped
• 3/4 cup feta cheese, crumbled

Orange Poppy Seed Dressing:

• 1/4 cup olive oil
• 1/4 cup canola or vegetable oil
• 2 tsp orange zest
• 1/4 cup fresh orange juice
• 2 Tbsp fresh lemon juice
• 2 Tbsp honey
• 2 tsp Dijon mustard
• 1 Tbsp poppy seeds
• 1/4 tsp salt

Instructions:

For the dressing:

• Add all of the dressing ingredients to a jar, cover with lid and shake to emulsify. 
• Chill for 30 minutes if possible. Shake again just before pouring over salad.

For the salad:

• Layer spinach, apples, mandarin oranges, pears, pecans and feta into a large salad bowl. 
• Drizzle with dressing and toss to evenly coat. Serve immediately.

A Salad People with Request Again & Again :

• This a salad that everyone is going to remember. And not only that they’ll be begging you to make it again, and again!
• But for a shortcut you can just tell everyone it’s Autumn/Fall Spinach Salad with Best Dressing :).
• It’s basically and autumn version of the beloved strawberry spinach salad with poppy seed dressing.
• If you like fruit and if you like salads you will be head over heals crazy about this one.

Notes :

• For make ahead you can prep the dressing a day or two in advance and chill in the refrigerator, crumble the feta, and toast the pecans. Then wait to cut up the fruit so it doesn’t brown until your ready to serve.

• Serve this salad right away. That soft spinach leaves will start to wither pretty quickly once that dressing is added if they sit.

How to Let Those Colors Shine :

• If you want to be super particular and to let the colors shine you can layer the fruit over the top with the skin side of the apples and pears facing upward (in other words just cut them keep them together and move them skin side up when you transfer them to the salad, if that makes sense).

• And looaaddd on that dressing! It is just too good!

Source: Cooking Classy

Pear, Pomegranate and Spinach Salad

Pear, Pomegranate, and Spinach Salad is a colorful, healthy, and flavor-packed salad that’s perfect for your holiday menu. Bright spinach is topped with salty feta, tender pear slices, pomegranate seeds, toasted walnuts or pecans for crunch, and a tangy apple cider vinaigrette. This is the perfect Christmas salad, Thanksgiving side dish, or delicious fall lunch.

With love and full tummies ~ Mama Bear 

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Makes 6 Servings

Salad Ingredients :

• 2/3 cup chopped walnuts or pecans , toasted
• 3/4 cup pomegranate arils
• 3 oz feta cheese , crumbled
• 1/2 cup dried cranberries
• 2 Bartlett pears (firm but ripe), cored and sliced
• 9 oz baby spinach

Dressing Ingredients :

• 1/4 cup apple cider vinegar
• 3 Tbsp extra-virgin olive oil
• 1 1/2 Tbsp honey
• 1 tsp Dijon mustard

Instructions :

Whisk all dressing ingredients in a bowl to blend well. Place all salad ingredients in a large salad bowl, drizzle with the desired amount of dressing then toss to evenly coat. Serve immediately.

Fall Salad Variations:

There are so many fun ways to mix up this salad to use seasonal vegetables or to accommodate the dietary needs of your loved ones during the holiday season. Try these variations:

• Try goat cheese for a creamier taste than feta
• Swap the spinach for more mild lettuce, or kale or arugula for a stronger flavor
• Add sharper flavor with red onions or lemon juice
• Use pomegranate juice and maple syrup to create a vinaigrette
• Add roasted sweet potatoes or butternut squash for more fall flavors

Nutrition :

Calories 271 Calories | Fat 17g | Saturated Fat 4g | Cholesterol 13mg | Sodium 204mg | Potassium 412mg | Carbohydrates 30g | Fiber 5g |Sugar 21g

Source:  Cooking Classy

Arugula Salad with Parmesan, Almonds and Cranberries

A super simple salad made with a tasty blend of peppery arugula, sharp Parmesan, flavor concentrated dried cranberries, nutty almonds and a bright dressing.

With love and full tummies ~ Mama Bear 

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Makes 8 servings

Ingredients :

Salad:

• 5 oz. baby arugula (full grown works too)
• 2/3 cup sliced almonds, toasted
• 1/2 cup dried cranberries (sweetened variety)
• 1/2 cup shaved Parmesan (1.5 oz)

Dressing

• 1/4 cup extra virgin olive oil
• 2 Tbsp fresh lemon juice or 2.5 Tbsp balsamic vinegar
• 1 Tbsp honey
• Salt and freshly ground black pepper, to taste

Instructions :

Make the dressing: 

• In a small mixing bowl whisk together olive oil, lemon juice, honey and season with salt and pepper to taste. Chill for 15 minutes if time allows.

To assemble salad: 

• Toss the arugula with about 2/3 of the dressing then on a serving platter or individual salad plates layer half the arugula, half the almonds, half the cranberries and half the Parmesan.

• Repeat layering then drizzle with the remaining 1/3 of the dressing. Serve right away.

Notes :

Make Ahead

• The dressing can be made up to 5 days ahead and stored in the fridge.
• Ingredients can also be prepped several days in advance just wait to toss dressing with salad until you’re ready to serve (otherwise the leaves will wilt and get soggy).

How to Toast Almonds in the Oven

• To toast the sliced almonds preheat the oven to 350 degrees.
• Spread almonds out even on a baking sheet.
• Toast in oven until just barely golden brown, about 6 to 8 minutes (for more even cooking you can toss halfway through).
• Let cool before using.

Source:  Cooking Classy

Stuffing with Sage Sausage (Nikki) *

There are a ton of recipes for stuffing or dressing out there.  I always say stuffing, not dressing.  Rumor has it, stuffing refers to it being "stuffed" in the turkey and dressing is not.  I never stuff my bird.  So, I am sticking with what I grew up calling it ... Stuffing. 

All aside from that, I like to keep my stuffing basic.  No cranberries.  No apples.  No raisins. Just delicious stuffing.  However...I do love me some wild rice in it.  So I will add it as an optional ingredient.  Not everyone likes it, some adore it.  So, to be safe...keep it simple my loves!

  

❤ With love and full tummies ~ Mama Bear  ❤

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Servings: 8-10
Prep Time: 10 Minutes
Cook Time: 1 Hour 30 Minutes

Ingredients :

• 8 cups store-bought unseasoned stuffing cubes
• 1 stick (½ cup) unsalted butter
• 1½ cups diced yellow onion (from 1 large onion)
• 1 cup diced celery (from 3 celery stalks)
• 4 garlic cloves, finely chopped
• 1 pound sage sausage OR bulk sweet Italian sausage (i.e., sausage with the casings removed) -- see note below (I prefer sage sausage)
• 2¾ cups low-sodium chicken broth
• 1 large egg, beaten
• 1 tablespoon fresh chopped rosemary
• 1 tablespoon fresh chopped sage
• ¼ cup fresh chopped parsley
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• Optional: 2 Cans Canoe Wild Rice, drained

Instructions :

• Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with butter.

• Place the stuffing cubes in a large mixing bowl.

• In a large sauté pan, melt the butter. Add the onions and celery and cook over medium heat, stirring occasionally, for about 8 minutes, or until the vegetables are soft. Add the garlic and cook 2 minutes more. Add the vegetables to the stuffing cubes. (Don't wash the pan but scrape out every last bit of vegetables, otherwise they will burn in the next step.)

• In the same pan, cook the sausage over medium heat for 8-10 minutes, until browned and cooked through, breaking up the sausage with a metal spatula while cooking (the largest pieces should be no greater than ¼-inch). Add the browned sausage and fat to the bread cubes and vegetables.

• Add the chicken broth, egg, rosemary, sage, parsley, salt and pepper to the bread cube mixture and mix until the bread is soft and moistened. Add the canned wild rice, if you are using it. 

• Transfer the stuffing to the prepared baking dish and bake for 65-75 minutes, uncovered, until deeply golden and crisp on top.

Notes :

• If you can't find bulk sausage, simply buy regular sausage and remove the casings.  

• Make-Ahead/Freezer-Friendly Instructions: The stuffing can be assembled up to a day ahead and refrigerated until ready to bake; follow the baking instructions in the recipe, allowing a few extra minutes in the oven. It can also can be frozen after baking, tightly covered, for up to 3 months. When you’re ready to serve it, defrost in the refrigerator for 24 hours. Reheat it, covered with foil, in a 325°F oven until hot.

• Crock pot:  Instead of placing in a baking dish, put on high for 45 minutes and then low for 4 hours. Make sure to grease the crockpot dish.

Nutrition :

Calories: 467 | Fat: 28 grams | Saturated fat: 10 grams | Carbohydrates: 40 grams
| Sugar: 5 grams | Fiber: 6 grams | Protein: 15 grams | Sodium: 1,063 mg | Cholesterol: 57 mg

Make-Ahead Cranberry Sauce with Apples (Ina) *

 

I really never got into cranberries when I was younger.  Now, I absolutely adore them.  I like this variation since it incorporates a Granny Smith apple.  The tarter the apple, the more pectin it contains.  Pectin is what thickens the cranberry sauce naturally.  The citrus and cinnamon stick adds so much by cutting through all of the sweetness.  I like adding some brandy to mine for a little depth of flavor but it's totally not necessary.

With love and full tummies ~ Mama Bear 

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Makes 2 1/2 Cups

Ingredients :

• One 12-ounce bag of fresh cranberries, cleaned (use 1 T of baking soda and water in a bowl.  Swish around the cranberries and rinse).
• 1 3/4 cups sugar
• 1 Granny Smith apple, peeled, cored and chopped into small pieces
• Grated zest and juice of 1 orange
• Grated zest and juice of 1 lemon
• Optional:  3/4 cup raisins (brown or golden)
• Optional:  3/4 cup chopped walnuts or pecans
• Optional:  2 Tbsp brandy
• Optional:  1 cinnamon stick

Instructions :

• Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. 
• Add the cinnamon stick, apple, zests, and juices and cook for 15 more minutes. 
• Remove from the heat. Take out the cinnamon stick. Add the brandy, walnuts and raisins and stir. 
• Let cool, and serve chilled.

My Notes :

• Often times, I buy bags of cranberries, before they are sold out, and put them in my freezer for holidays and baking yummy treats.  Just take them out, thaw and use.
• I already mentioned that brandy is optional but recommended.  You could always use a dash of brandy extract too.
• The addition of the walnuts and raisins are what makes this ordinary side extraordinary.  However, I would strongly suggest making one without for those with allergies or just love the traditional cranberry sauce.

Source:  Adapted recipe from Ina Garten

Green Beans Gremolata KETO (Ina) *

 

I am not a fan of mushy green beans or those in the can.  These green beans are so flavorful and easy to make.  The perfect addition to any dinner or Holiday. The key to the best green beans are to blanch them.  The bonus is the gremolata topping to make this extra special!

With love and full tummies ~ Mama Bear 

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Ingredients :

• 1 pound French green beans, trimmed
• 2 teaspoons minced garlic (2 cloves)
• 1 tablespoon grated lemon zest (2 lemons)
• 3 tablespoons minced fresh flat-leaf parsley
• 3 tablespoons freshly grated Parmesan cheese
• 2 tablespoons toasted pine nuts (or almonds)
• 2½ tablespoons good olive oil
• Kosher salt and freshly ground black pepper

Instructions :

• Bring a large pot of water to a boil. Add the green beans and blanch them for 2 to 3 minutes, until tender but still crisp. Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and preserve their bright green color.

• For the gremolata, toss the garlic, lemon zest, parsley, Parmesan, and pine nuts in a small bowl and set aside.

• When ready to serve, heat the olive oil in a large sauté pan over medium-high heat. Drain the beans and pat them dry. Add the beans to the pan and sauté, turning frequently, for 2 minutes, until coated with olive oil and heated through. Off the heat, add the gremolata and toss well. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper and serve hot.

Source: Ina Garten

KEEPER Make-Ahead Roast Turkey and Make-Ahead Turkey Gravy with Onions & Sage ( Nikki/Ina) ❤️

 

This is the BEST gravy I have ever made.  Says me and everyone else at Thanksgiving in 2024.  The sage and red onions made it so-dang-delicious.  I adore Ina Garten's recipes (who doesn't?) This amazing turkey and gravy recipe you will use year after year. I know I will.

With love and full tummies ~ Mama Bear  ❤️ 

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Turkey Ingredients :

• Kosher salt and freshly ground black pepper
• 1 tablespoon minced fresh thyme leaves
• Grated zest of 1 lemon
• 1 (12- to 14-pound) fresh turkey
• 1 large yellow onion, unpeeled and cut in eighths
• 1 lemon, quartered
• 8 sprigs fresh thyme
• 4 tablespoons (½ stick) unsalted butter, melted
• Make-Ahead Turkey Gravy with Onions & Sage (see recipe)

Turkey Instructions :

Two or three days before you plan to roast the turkey:

• Combine 3 tablespoons of salt, the minced thyme, and lemon zest. Wash the turkey inside and out, drain it well, and pat it all over with paper towels. Sprinkle 1 tablespoon of the salt mixture in the cavity of the turkey and rub the rest on the skin, including under the wings and legs. Place the turkey in a shallow dish just large enough to hold it and wrap it tightly with plastic wrap. Refrigerate for one or two days. The day before you plan to roast the turkey, remove the plastic wrap and leave the turkey in the fridge. The skin will dry out and turn a little translucent.

Turkey Day:

• Preheat the oven to 325 degrees. Put the turkey in a large roasting pan, discarding any juices in the dish. Place the onion, lemon, and thyme sprigs in the cavity. With kitchen string, tie the legs together and the wings close to the body. Brush the turkey with the butter and sprinkle it generously with salt and pepper.

• Roast the turkey for 2 to 2¼ hours, until the breast meat registers 165 degrees (put the thermometer in sideways) on an instant-read thermometer. Remove from the oven and place the turkey on a platter. Cut off the legs and thighs and put them back into the roasting pan, covering the breast and carcass tightly with aluminum foil. Place the roasting pan back in the oven for 15 to 20 minutes, until the dark meat registers 180 degrees. Remove the dark meat to the platter with the turkey, cover it tightly with aluminum foil, and allow it to rest at room temperature for 15 minutes.

• Pour a ¼-inch layer of the gravy into a large (12 × 16-inch), ovenproof serving platter (make sure it’s ovenproof!). Carve the turkey and arrange it artfully on top of the gravy. Place the platter uncovered into the oven for 15 to 30 minutes, until the turkey is very hot. Serve hot with extra gravy on the side.Kosher salt and freshly ground black pepper.

Turkey Gravy with Onions and Sage Ingredients :

(Makes 4 Cups)

• 6 tablespoons (¾ stick) unsalted butter
• 1 large red onion, halved and sliced ¼ inch thick
• 4 large garlic cloves, peeled and halved
• 6 tablespoons all-purpose flour
• 4 cups good chicken stock, preferably homemade
• 2 tablespoons Cognac or brandy
• 10 large fresh sage leaves
• 2 bay leaves
• Kosher salt and freshly ground black pepper
• 1 cup dry white wine, such as Pinot Grigio

Turkey Gravy with Onions and Sage Instructions :

• Melt the butter in a large saucepan over medium heat. Add the onion and garlic and sauté, stirring often, for 15 to 20 minutes, until the onion becomes browned and starts to caramelize. 

• Sprinkle on the flour and cook, stirring constantly, for 1 ½ minutes. 

• Stir in the chicken stock, Cognac, sage leaves, bay leaves, 2 teaspoons salt (depending on the saltiness of the chicken stock), and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer for 20 minutes, stirring occasionally. 

• Set aside at room temperature for 1 hour and strain, pressing the solids lightly and then discarding them. Refrigerate until ready to use.

• After the turkey is cooked, remove it to a carving board to rest while you finish the gravy. Place the roasting pan on the stovetop over medium heat and add the wine. Bring to a boil, lower the heat, and simmer for 2 minutes, stirring and scraping up all the bits clinging to the bottom of the pan. Slowly whisk the gravy base into the pan. Simmer for about 5 minutes, until the gravy is smooth and slightly thickened. Taste for seasonings and serve hot.

Source: Modified by me from Ina Garten

Mama Bear's Meatballs and Sauce (Me)

So...I ran across Antoinette's old Italian recipe posted on my blog, but I had to tweak it a bit.  No Surprise. However, I did learn that these meatballs were the best I have ever made.  Antoinette's secret, by not browning or baking them, was the golden ticket.  I will never do that again. I promise you, you will never change this recipe and will use it forever.   

With love and full tummies ~ Mama Bear 

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Sunday Tomato Sauce Ingredients :

• 2 cans 28 oz of San Marzano crushed tomatoes (best quality) OR use whole San Marzano Tomatoes and squish them with your hands or use a potato masher.  The potato masher will control the bursting of the tomatoes and is less likely to make a mess.
• 1 can of 28 oz tomato puree
• 1 can of 6 oz tomato paste
• 12 leaves of fresh basil torn (they bruise easily so best if torn)
• 3 T Italian seasoning
• 1 T parsley flakes
• 1 cup of dry red wine (optional but adds a depth of flavor)
• 4 tbsp of extra virgin olive oil
• 1 medium size onion, finely chopped (if you don't like onion, use 1 T onion powder)
• 4 cloves of fresh garlic finely chopped
• Salt and pepper to taste
• Optional:
• 1 T red pepper flakes if you like some heat

OR you can use 4 jars of your favorite marinara sauce.  I prefer to use one that doesn't have sugar in the ingredients.  

Sunday Sauce Instructions :

• Sauté onions in a large pot of EVOO until tender.  Add the minced garlic, red pepper flakes, tomato paste and salt/pepper to taste.  Cook for about 2 minutes, constantly stirring.
• Add all the rest of the ingredients to the pot and then simmer on low for one hour in a covered pot.
• Note: you can transfer to a crock pot now and then add the meatballs. 

These are my pictures of the meatballs, could I get any closer shots?

Meatball Ingredients :

• 2.5 lbs of ground beef 
• 1 cup of seasoned Panko Italian breadcrumbs or plain but add 2 T Italian Seasoning OR use GF Panko
• 1/2 cup of fresh parsley, finely chopped OR 1/3 cup dried parsley
• 1/2 cup of grated Pecorino Romano/Parmesan cheese 
• Salt and pepper to taste
• 3 cloves of garlic, finely chopped
• 1/4 cup of onion powder OR 1 small onion minced finely
• 2 tbsp of garlic powder
• 2 eggs, beaten
• 1/4 2% cup milk or heavy cream

Meatball Instructions :

• In a large bowl — add 2 eggs, lightly beaten.
• Add all ingredients above (except meat), mix and combine. 
• Add ground beef.  Do not over mix.  I turn the mixture over and over and poke holes in with my fingers to blend in the spices/Panko/Parmesan cheese into the ground beef. It's kind of therapeutic.  
• Wet the palm of your hands with warm water using a small bowl. This process will keep the meatballs moist. 
• Start rolling meatballs, roll each meatball the same desired sized. This should make about 25-30 meatballs. I make them bigger than a golf ball so more likely 20 meatballs. I roll them all at once...because I am on a roll (get it?). Moving on....
• Place the meatballs into the sauce as it simmers and cook for 60-90 minutes in a partially covered pot. Make sure that the sauce isn't boiling.  I like to put it on low and let it get yummy in time.

My Notes :

• If you choose to take a short cut and use jarred marinara, just add the sauce and skip the Sunday Sauce recipe above.  I would heat up the sauce first though before adding the raw meatballs.
• Once you add the meatballs into the crock pot with the heated sauce, put it on low for 3 hours.  
• Be careful to not stir them too much, or at all, to keep their shape.  This is why I like putting them into a crock pot. 
• These meatballs can be frozen too.  Make sure you place them on a baking sheet lined with parchment paper in a single row, not touching one another and freeze them solid.  Once they are frozen, remove them from parchment paper and place them into zip lock bags.  They will be good for a couple of months. 
• You can use these meatballs for Swedish Meatballs or put BBQ sauce on them.  Adjust the seasonings. (i.e.: don't use Italian seasonings) check out my Swedish meatballs recipe for the seasonings.  You should then sub in ground pork for 1 lb of the ground beef in this recipe.  And then, of course, the sauce is totally different.  

Source: Mama Bear Nikki