Greetings my friends! Yes, the  Holidays are almost here!

Quick update:  for those of you who have read any of my previous blogs and listened to me whine about my old clunker stove,  I am happy to announce that my landlord had mercy on me, and after mentioning my concern about a possible explosion, he agreed to purchase a brand spanking new shiny black gas range! I am so excited to have a new stove I can hardly contain myself.  Not only is it nice to look at, it has a timer, and 2 high powered burners!  Now I can boil water and fry up some yummy pot stickers without having to find the matches:)  I must admit it is truly the best gift this girl could have received this holiday! So I am now happily back in the kitchen and baking away!

The weather here in New Mexico has blown in some chilly days and my daughter and I have been hunkering down trying to keep warm during our recent cold spell. I mean …cold for Albuquerque is when it drops below 40f during the daylight hours!  This is when transplanted folks from the East coast and Midwest like mom and dad whine that they moved from Boston (circa 1973) to NM to get out of this cold weather and “it’s not supposed to snow here anymore.”

So when a small crop of white flakes fall from the sky and start to gather on the ground and stick for more than an hour a lot of folks start to panic and run indoors.  I myself think that the sight of snow is euphoric. It warms my heart and reminds me of my childhood days in Chicago and Boston.   We kids bundled up in assorted hand me down sweaters and jackets, mis- matched mittens and gloves,  old hats and scarves that we usurped along the way from friends and neighbors.  I could hardly move as I tumbled through the snow with my friends spending hours outside building snow forts, and rolling snowballs and turning them into giant snowmen!

I reminisce and wonder what it would be like to once again live in a part of the country where it actually snows all day and the white stuff sticks to the ground and doesn’t melt by noon when the sun comes out?

Yet now instead of the East coast I think of the western slopes like Silverton, Colorado where my little brother and his family live year round at 9000  ft elevation.  Yep,  up in the mountains where the sky opens up and snow seems to cover the earth in a white blanket!  Great  place for skiing, snowboarding , drinking micro brewed beer from Silverton Brewery silvertonbrewing.com , and………………warmer indoor activities like playing in the kitchen!

I have found that the cold weather is a great time to fix some soup and bake some cookies and sip hot chocolate! Currently I am focusing on my holiday baking and doing my best to keep things easy this year.

I ran across a great recipe for a basic cookie dough that can make 4 different kinds of cookies.  Its easy to prepare and great fun for kids of all ages to get their hands dirty in the baking process. So with that being said, I am posting my new favorite cookie dough recipe for you and your family to play with over the winter break!   Bake some cookies and have some fun as you gather indoors and take time to enjoy

All in One Cookie Dough:  (courtesy of Everydaycooking.com)

I really enjoy this rich buttery cookie dough. Its simple to make and can be used to make several different  cookies.  Just change the shapes and add different toppings and you have an assortment of delicious cookies!

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 3/4 cup sugar
• 1/2 teaspoon salt
• 2 large egg yolks
• 1 teaspoon pure vanilla extract
• 2 1/4 cups all-purpose flour (spooned and leveled)

Directions

1. In a large bowl, using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add yolks, one at a time, scraping the bowl after each addition. Add vanilla. With mixer on low, add flour; mix just until combined. Wrap in plastic; chill until firm, about 1 hour. To make ahead: Refrigerate up to 2 weeks, or freeze up to 3 months.
2. Citrus or Spice: Whisk 1 tablespoon grated lemon, lime, or orange zest (or a combination), or 1 tablespoon pumpkin-pie spice into the flour before adding it to the butter mixture.

• Make thumbprint cookies by rolling into tablespoon size balls and pushing a spoon in the middle to create a hole and fill with preserves or  chocolate.
• Pretzel cookies: Roll into 8 inch snakes and twist into pretzel shapes and decorate with nuts, coconut or colored sprinkles
• Make refrigerator cookies by carefully shaping into a 8 inch log and rolling into plastic wrap and rolling in your desired topping ( we like crushed pecans or walnuts)  refrigerating for 2 hours. See directions below:

1. On a large piece of parchment or waxed paper, gently form 1/2 recipe all-in-one cookie dough into an 8-inch log.
2. Fold one short end of paper over log; wedge a baking sheet against log. Holding other end of paper at an angle, push baking sheet against log while pulling on paper, creating a smooth, compact log.
3. Preheat oven to 350 degrees. Gently roll log in desired topping to coat; wrap in parchment. Refrigerate until firm, at least 2 hours.
4. Unwrap log, and place on a cutting board. Using a serrated knife, slice into 1/4-inch-thick rounds.
5. Place rounds on parchment-lined baking sheets, 1 inch apart. Bake until pale golden, 13 to 15 minutes, rotating sheets halfway through.

From Everyday Food, December 2008

I hope this blog finds you well, and  everyone out there is focusing on the joy and reason for the season!

Another Holiday Season is here!   Hanukkah  is already over and  Christmas is on its way!

I guess I have been a little preoccupied and busy worrying instead of  keeping the Holiday Cheer!

I heard a great sermon on the radio today and the gentleman discussed American society  in this present age.  I thought I would share what he said. The comment  was made that Americans tend to be very self centered, and think of themselves as number one. The typical   ME Generation. You know,  everyone wants what they want now, and think of themselves first above anyone else.  Now I am not saying that is you or I, but we all know that its happening all around us, and we see it daily.  Especially with our microwave youth society who has technology in their back pocket, and the ability to fulfill their every desire with the click of a button and a credit card!

The tendency to focus on ourselves  rather than others  is quite common in this country.  However, every year in December something changes in our country and in our economy that is striking.    The average American is willing to spend huge amounts of money.  On the average, approximately $780/ pp   during this time of year to purchase gifts for other people.   Its amazing that so many are willing to go into debt and charge up their credit cards and give extravagant gifts to their friends and loved ones.   Its a wonderful thought and it definitely pumps up our economy and the pocket books of retailers and small businesses all over.   Money is moving and people are opening up their wallets and pulling out cash!      We all know that this time of year, the spending frenzy keeps many of our businesses alive for another year.  But the question posed, is whether we can keep that spirit of giving and caring MORE than just ONE time of year?  Can we do it year round without putting ourselves into debt?

What if folks started realizing how great it is to share and give to those around them on a daily, weekly, monthly basis?  How much would that change our culture?  What if people really understood what the Spirit of the Christmas was really about?   Yes, the birth of the Savior of the world was met with gifts but He gave back the biggest gift in return.    He shared his Love with us, and redeemed us through His Son.   We should all be grateful and humbled this time of year.

Gifts are great……. anytime of year, but they don’t need to be expensive or  extravagant!  How about note cards (oops showing my age) or emails,  telling your family and friends how special they are.   Let someone know you  love them by baking them cookies or making a delicious dinner from scratch! How about picking up the phone and calling someone you haven’t seen in a long time, or thanking the person at work who you may take for granted.  Appreciate your co workers, and the people you bump into each day.  Give them a gift……the gift of your smile, your kind words and your kind thoughts.  Those gifts daily can change our nation and boost our economy in more ways than you know!  Health and wellness would probably improve and people would want to continue the feel good gestures all the time.

I pray all of you enjoy the Spirit of the Season with your families and friends.  May the Season bring you Great Joy and Holiday Cheer as you share your gifts with all those you touch    Misslane

Dessert in the desert!  Eating dessert is always one of my favorite things.   I admit I have a sweet tooth. It doesn’t matter what time of day, when I get a taste for something sweet  I will go out of my way to fill my desire!  I have kept my sweet tooth under control for the past few months  and even took a break from my brownie a day routine,  but its almost that time of year again when the sugary snacks, candies, and cakes seem flow into the workplace and temptation seems to overtake me!

I myself have a love of chocolate and I think there are lots of kids out there who love chocolate as well!

Let me know what your favorite desserts are with or without chocolate?  Maybe we can put some of your favorite recipes in our next cooking program!  Feel free to drop me a line and remember to sign up for my newsletter.

Here is a simple and Easy Dessert Recipes you can do at home with permission from Mom and Dad!

Zebra Pudding

The ingredients are chocolate, whipped cream and cookies.  Need I say more?

Ingredients:

Double batch of homemade whip cream  (see recipe below)

or you can use a container of store bought cool whip if you are in a hurry no judgement!

1 package of thin chocolate wafer cookies (24 cookies)

Chocolate jimmie sprinkles or grated chocolate

REAL WHIPPED CREAM

Ingredients:

1 Cup of heavy cream

1 teaspoon of vanilla

2 Tablespoons of powdered sugar

Directions:

Pour the cream into a deep bowl. Sprinkle in the powdered sugar. Beat with an electric mixer on high speed for 3 to 4 minutes.  The cream will stand up in soft peaks like clouds. Don’t beat too long or it will turn into butter!

Remove the beaters and add the vanilla. Stir gently .

Keep in the fridge until you are ready for dessert, perfect for both  Zebra pudding and Hot Fudge Cake!!

Zebra Pudding  Directions:

• 1.  Whip up a double batch of whipped cream or use store bought cool whip

• 2.   Spread the top of each cookie with sdome whipped cream and stackup in piles six cookies high.

• 3.   Lay your stacks on the sides in two rows on a serving plate. Cover the stacks completely with the whipcream.

• 4.  Sprinkle with chocolate jimmies or grated chocolate.

• 5.  Chill in the refrigerator at least 2 hours to let the cookies soften inside.

Share with your friends and family !

Julie and Julia………..If you enjoy a feel good movie and happen to be a foodie,  this is a must see show.  I went several weeks ago with a couple of girlfriends and was pleasantly surprised.

You see, the movie, it struck a nerve for me.  Its about food and blogging , two of my favorite things.   Julia Child is the inspiration for this young woman in NY who is looking for meaning and passion in her life. She finds an old Julia Cookbook, The Art of French Cooking, and decides she will cook one or more recipes everyday for a year, until she works her way through the book and blogs about her experience along the way.  You have to see the movie to appreciate the transformation that comes from her love affair with food and her commitment to her blog viewers.  One can’t help but admire her dedication and understand her frustration as she struggles to fulfill her promise and keep her personal life alive during the course of that year.

You see my blog really hasn’t gotten off the ground.  I don’t have  a real following.  No one knows who I am. I don’t write everyday nor do I cook everyday, but I used to prior to my move this past year (BW- that is Before the Westside!) .  I mean cooking and writing are my passions,  so why I haven’t done what I love on a daily basis is really confusing to me.

I mean my story isn’t  quite the same as Julie’s, but I get it.  I don’t have a loving partner in my life, but I do have a fabulous, albeit hormonal teenage daughter on my hands!  Maybe my blog could be the single mother spin on Julia…….Called  Miss Loislane. ” The blogging single mother, struggling to raise a teenage daughter on her own and whilst trying to teach Pre K and cooking classes to young people while living in small townhome over the river.  Having moved due to circumstances that transpired over a year ago to a place where wanna be gangstas roam the streets, pigeons have taken over the neighborhood (and my rooftop), ants  and silverfish have decided to move into the kitchen and bathrooms and the gas stove pilot keeps going out. Now I have to break out a lighter before I cook and keep an oven thermometer in the oven at all times.   As for workspace and countertops   ….well there isn’t any.  There you have it, so the cooking amenities aren’t quite what I had hoped for but I guess I have to suck it up and make the best of it.

Okay, so maybe there is a  learning experience in all of this.  Maybe, just maybe, this madness will get me motivated to blog and share with my friends out there, and actually put myself back in the kitchen. Even if its not the kitchen I wish it were,  I can still fill my heart with food and love and then laugh at where I have come from and look forward to where I am going!

So here I am up late at night banging at the keyboard wondering what great commitment I can make for myself this year to highlight my connection to food and teaching . Maybe even create a blog that  someone might check out from time to time and leave an  comment along the way!  Welcome to my life, welcome to my Blog and hey…….check out some of the recipes sometime. You and your kids will have a ball hanging out and cooking together wherever you are today….  Make the most it  !!

Tapas are  small snacks and appetizers that are served throughout  Spain and come in many different forms,  both cold and hot.  I have tried several different recipes  and all are delicious!  Tapas are usually made with local fresh ingredients depending on the region of Spain they are from are a great way to start a meal. I hope you can find a local Tapas restaurant near you and try some tasty treats.  Its a great way to introduce new  flavors to your family and open up the door to a new culinary experience!    Get in the kitchen and be sure and try one of the tapas recipes below.

Interesting Info:   The Origin of Tapas

According to an article from About.com the origin of Tapas is sketchy but interesting. Here are several stories about the origin of tapas, which are a part of the folklore:

It is told that King Alfonso X, el Sabio or “the Wise One,” made sure that Castilian taverns serve wine accompanied by something to eat, so that the wine would not go straight to the clients’ heads.

Another story claims that while on a long trip, King Alfonso had stopped to rest in the town of Ventorillo del Chato in the province of Cádiz, and he ordered a glass of jerez or sherry. There was a gusty wind, so the inn keeper served him his glass of sherry covered by a slice of ham to prevent the sherry from getting dirty. King Alfonso apparently liked it, and when he asked for a second glass, he requested another tapa or “cover” just like the first.

Whatever the true origin of tapas, prepare one or several, then enjoy them like the Spanish do – with a relaxed attitude !

Here are a couple of recipes for some popular tapas that are  easy and delicious ! Youngsters can surely help mom an dad peel and mix the ingredients.

(Papas )PATATAS Alioli

• 3/4 pound potatoes, preferably red potatoes

• 1/2 Cup mayonnaise

• 3  cloves garlic, mashed to a paste or put through a garlic press

• 2 Tablespoons minced Italian parsley

Bring the potatoes to a boil in salted water, mixed with a little chicken broth if you wish, cover and simmer for 15 minutes. Turn off the heat and leave the potatoes in the water, covered, until the potatoes are tender, about 15 minutes.

Drain and cool the potatoes in a colander.

Cut the potatoes into 3/4 inch chunks.

In a bowl, combine the mayonnaise, garlic and parsley, The mayonnaise should be a little thin to combine smoothly with the potatoes, stir in a  little fresh lemon juice ,1 or 2 tsp to dilute.

Fold in the potatoes gently, season with salt and let sit for about 20 minutes at room temperature before serving. Or make ahead and refrigerate, then return to room temperature before serving.

Enjoy!!

Ensalada de Judias Blancas  (White Bean Salad)

• 3/4 pound cooked white beans or chickpeas  (good quality canned beans rinsed work well)

• 1 medium organic tomato, cubed

• 1 hard boiled egg, sliced and cut in half

• 4 pitted cured black olives, each cit in 4 pieces

• 1 tablespoon minced parsley

• 2 tablespoons fruity olive oil

• 1 tablespoon white wine vinegar

• salt and 1 clove of garlic mashed

In a bowl gently combine the beans, tomato egg, olives and parsley.  In a separate bowl whisk the oil , vinegar, salt and garlic.

Carefully fold the oil and vinegar dressing  into the bean mixture and let marinate in the refrigerator for several hours.  Serve with toasted bread and enjoy!

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Funny how quick the summer months seem to pass us by.  Why is it that the warm breeze, and sunny months  always fade so quickly?  I never notice when the other seasons come to an end, but summer always seems too short.

Theres an ad I recently looked at from a local pizza chain : ” Pizza has never been more in Season!  School, Football and Family! “  Yep…..that said it all.  Once school starts, and football begins we know fall is on the way. It marks the end of summer and the beginning of fall for families all across the nation.   Of course, those of you on the east coast still mark Labor day  as the end of the summer  so we  technically  have a couple weeks left, but for those of us here in the SW……once school starts it feels like summer has died, and we in NM prepare for the colder nights ahead.

I hope all of you out there have had a lovely summer.  Enjoy these last lingering weeks and make sure and check out this easy  recipe for  some yummy PIZZA Sticks that both you and your kids  will surely enjoy!

PS:   My Ebook will soon be available for purchase so keep an eye out for some yummy  new recipes.

Try my recipe for homemade pizza dough when you have time and taste the difference of making dough by scratch!

They are easy for young ones to make on their own using  pre made refrigerated bread sticks!

Pizza Sticks

Ingredients:

• 1 (11 ounce )package of refrigerated bread sticks

• 1 package of presliced pepperoni

• 2 cups shredded mozzarella cheese

• 1 tablespoon parmesan cheese

• 1 tablespoon Italian seasoning

• 1 teaspoon garlic powder

• 1 jar of marinara sauce any brand for dipping

Heat oven to 350 degrees.

Roll out bread sticks on an ungreased cookie sheet. Lay pepperoni slices on the end and sprinkle with some mozzarella cheese.

Fold over bread stick and twist.

Mix together parmesan, Italian seasoning, and garlic powder and sprinkle over top of twisted bread stick.

Add more mozzarella if desired and bake for 5 to 8 minutes or until golden brown.

Dip in warmed pizza sauce to eat.

So school starts this week for kids all around the nation.  Such an exciting time for young ones as they prepare to venture off into  new classrooms with new teachers and possibly to new surroundings which they have never experienced before!  Not only is it stressful for young ones of all ages, but for parents as well.

I know. I too had the experience of sending my now 13 year old daughter off to Kindergarten and then to first grade.  I can remember it like yesterday.  How I had a huge lump in my throat as I walked away from the classroom on her first day of “real school” and  ran to the car with tears in my eyes.  It seems like only yesterday when I picked up my cell phone to call a dear friend and share my motherly concerns about losing my little girl.  How I cried to my girlfriend on the other end of the phone realizing that my  daughter was no longer my little baby, but a big girl now who had entered the first grade!  It was a huge stepping stone not only for her, but especially for her over protective mother.    As I look back at it I can smile and reassure all of you who are going through this transition,  that this too shall pass, and not only will you be okay, but your kiddo is going to make it through the school year as well.   Just remember to keep lots of tissue next to your cell phone and remember that sometimes the best lessons are the ones our own children teach us along the journey of life.

Mark your Calendars!

More Kids cooking classes starting  September 2009!

I am excited to announce that we will be holding another session of  Kids Cooking classes this Fall !   Join us for Cultural recipes from around the world once again, but with a new twist!  Lots of great new recipes will be included so if you came last time, no worries, come again and try some recipes.   Sure to impress your friends and familiy !  We will be adding some fabulous desserts, and tasty pastries!  May even have my dear friend Jeff give us some pointers on pastry making.

I  hope you will join us so please tell your friends and spread the word and have a blast with us in the Kitchen!!

Register  now online at UNM Continuing Education under - Under  Youth classes ,  Course # 17414 at    http://dce.unm.edu/youth-programs.htm

Look forward to seeing you there!

• Classes will be held on Saturdays from 3 to 5pm
• One 4 week session / dates are September 26,  October 3, 10, 17th. 

I want to thank Jeff Rubin for so graciously allowing us to rent his space.  Remember to stop by Savory fare 7400 Montgomery Blvd NE,  and bring home something for dinner or join them for lunch or dinner.  A great place for meals, catering and delicious desserts!

Feel free to Contact me with any questions or comments  @ info@cookwithmisslane.com

Be sure and sign up for my newsletter for more updates and information on upcoming events!!

In honor of this National Day of Independence I am informing all my friends of a new and upcoming holiday that will soon be upon us!

National Zucchini Day!  For all of us who know what its like to have a garden overrun with many shapes and sizes of summer squash and zucchini…….this ONES For YOU!  Some suggestions to help you celebrate this day are below and I have also added some delightful easy recipes for you to try with or without your little ones!@

I hope you and yours have a very Happy 4th of JULY……remember to Celebrate the Independence and Freedom we have here in the good old USA!

Thank you to Allrecipes Staff

Celebrate this fun holiday on August 8!

Established by Pennsylvanian Tom Roy, this day encourages sharing.

“Due to the overzealous planting of zucchini, citizens are asked to drop off baskets of the squash on neighbors’ doorsteps.”

About the Holiday

Inspired by the “Submit an Entry” form in a copy of Chase’s Calendar of Events, Roy and his wife, Ruth, have launched several creative holidays.

A few suggestions from Tom Roy’s “Top 20 List for successful sneaking of Zucchini or otherwise ridding yourself of unwanted surplus summer squash:”

(Note: Allrecipes does not endorse any of these activities.)

• Look for out-of-the-way places which have signs posted, “Clean Fill Wanted.”

• Under light of full moon, either stark naked or wearing full army camouflage, carrying a machete or any garden implement, run amuck in your zucchini patch, cutting and slashing. Be sure to thank Mother Nature for her bounty before and after this cathartic experience.

• Buy a large roll of freezer paper–the kind that sub shops use. Then proceed to wrap each zucchini that has managed to grow to a foot or more in length. Next time your child has a fundraiser, send him or her out supplied with these phony subs. Tell child to drop them off with neighbors or relatives and leave quickly. It’s advisable that a responsible adult hover nearby in a get-away car.

• Gather all available plastic containers and freezer bags. Drink a vat of your favorite caffeinated beverage, in preparation for staying up ’round the clock to purée large quantities of zucchini.
  

• This can then be packaged neatly and artistically labeled: “For Zucchini Nut Bread Recipe.” These packages can be freely given, along with copies of recipe, to anyone on your Christmas list.

Rich Chewy Zucchini Bread

INGREDIENTS

• 3 eggs
• 3/4 cup unsweetened apple sauce
• 1 2/3 cups packed brown sugar
• 2 cups grated zucchini
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 3 teaspoons ground cinnamon
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup raisins
• 1/2 cup chopped walnuts

DIRECTIONS

1. In a large bowl, beat eggs well. Add applesauce, brown sugar, zucchini, and vanilla; stir well. Blend in flour, cinnamon, baking powder, soda, and salt. Stir in raisins and nuts. Pour batter into a greased and floured 9 x 5 inch loaf pan.
2. Bake at 350 degrees F for 1 hour. Cool.
   
3. Enjoy!!!!

Baked Zucchini Chips

INGREDIENTS ( makes 4 servings)

• 2 medium zucchini, cut into 1/4-inch slices
• 1/2 cup seasoned dry bread crumbs
• 1/8 teaspoon ground black pepper
• 1/2 tsp garlic powder
• 1/2 tsp tabasco – or red pepper flakes ( optional, but adds some nice spiciness )
• 1/3 cup fresh grated Parmesan cheese
• 1/4 tsp salt
• 2 egg whites or whole eggs

Healthy Snacks: Quesadillas

Quesadillas  a tasty, healthy kids’ snack.

More Healthy Snacks for Kids

No one can quite agree on a definitive definition of a quesadilla, but the elements most descriptions have in common is it’s a tortilla stuffed with cooked meat and cheese, then cooked until the cheese melts and the outside of the tortilla is crisp and toasty!

Such simple ingredients, but they add up to something simply delicious kids will be happy to make and eat!

Quesadillas are usually made with flour tortillas which come in 8″ or 12″ sizes.  Some folks enjoy corn tortillas but then you are making soft tacos.

Depending on how many little mouths you have to feed, this snack can be as easy as tossing some cheese and pre-cooked chicken and veggie mixture between two tortillas and heating it in a skillet.

Slice it like a pizza and the kids have a utensils-free food to enjoy. If you have more than a couple kids to feed, double up on everything and put the quesadillas on a baking sheet in the oven at 350 degrees F (175 degrees C.) until the cheese is melted.

Quesadillas

There are two camps…for making quesadillas, or cheese crisps like the folks in Arizona call them.

1.    The fold over camp.  Those who prefer to put their cheese and fillings on one side of the tortilla and fold over the other half so that the tortilla is baked or grilled in a half moon shape.

2.    The stacking camp.

The concept is the same except that with this style you put your fixings on one tortilla and then place another tortilla on top so you have 2 tortillas that are grilled on each side and the gooey cheese in the middle helps them stick together. These are best for slicing into pizza slices and serving in wedges with a nice side of salsa, sour cream and guacamole!

You choose what works best for you!

MIXIN’ suggestions for delicious quesadillas!

1.    Cheese glorious Cheese!  Experiment! Any kind of cheese will do…..something that will melt and stick together…..cheddar, mozzarella, pepper jack.

2.    Veggies choose one or all!

• Sliced or chopped tomatoes

• Green ,red or yellow peppers

• Green chile for those who like a spicy snack!

• Diced onions fresh or grilled

Refried Beans or Black beans

3.    Turkey

4.    Ham

5.    Diced cooked chicken

6.    Sliced beef or fajita steak

Toppings and dipping sauces:

1.    Homemade Salsa (recipe  see other blog)

2.    Sour cream

3.    BBQ sauce

4.    Guacamole

Quesadillas are an easy and healthy snack and the best part is you can make them any way you choose!