Christmas Eve Food

I started this on Christmas Eve, but never got around to posting it:


A verse by my sister-in-law (Sarah Jean Mealiff Coughlan), sang to the tune of White Christmas:  "who's dreaming of a white christmas, when it's impossible to go? 'cuz the airports closing and cars are slowing and everything's covered up in snow!"

For christmas, my family (parents, brother, sister-in-law) and I had plans to drive down to Oklahoma to visit Grandpa, but due to the weather we were stranded in Derby.  My sister and her husband (Lily and Marc) were also flying into OKC for christmas.  They got stuck in San Diego.  Since there was nothing else to do, Dad and I decided to make some chili and no bake cookies.  Mom, Richard (brother) and Sarah Jean took naps while we were slaving away in the kitchen.  So here's some recipes for you guys:

No Bake Cookies:

• 1-3/4 c white sugar
• 1/2 c milk
• 1/2 c butter
• 4 T unsweetened cocoa powder
• 1/2 c crunchy peanut butter
• 3 c old fashioned oats
• 1 t vanilla extract

In a medium saucepan, combine sugar, milk, butter, and cocoa powder.  Heat to boiling stirring constantly; then cook for 1 1/2 minutes.  Remove from heat.  Immediately add peanut butter to saucepan so it will melt.  Stir until melted.  Add vanilla.  Then add oats one cup at a time.  Spoon onto wax paper.  Place in garage to set up.  :)

Chili:

• 2 or 3 dried Ancho Peppers
• 2 or 3 dried California Peppers 
• 6 or 7 dried Japones Peppers
• 1/4 c plus 2 T olive oil
• 3 pounds beef
• 1 pound sausage
• 1 large white onion
• 5 large cloves of garlic
• 2 T chili powder
• 2 cans peeled/diced tomatoes (preferably Italian or garlic oregano) 
• 1/4 c burbon (we used Maker's Mark)
• 26.5oz can of black beans
• 6oz can of tomato paste
• Salt and Pepper to taste

Soak peppers in water.  While peppers are soaking, chop onion and garlic.  Continue to soak peppers.  In a large saucepan brown beef in 1/4 c olive oil.  Remove cooked beef.  In the same pan, cook sausage and onion in garlic, chili powder, and 2 T olive oil.  Chop peppers as sausage and onions cook.  Add cooked beef, canned tomatoes, peppers, and burbon to pan. Cook on low for 1-1/2 to 2 hours, covered.  Stir occasionally.  Add black beans, tomato paste, and salt and pepper.  Cook until heated throughout (about 10 minutes).  Dish into bowls.  Garnish with shredded cheese, sour cream, crackers, etc.

Italian Sprinkle Cookies

This first recipe is for one of my coworkers, Vicky. Without her pushing, I wouldn't have this blog. :) Thanks, Vicky. I made these cookies for a cookie exchange my boss, Crystal, invited me to. Hopefully they're a hit at the exchange. My recipe says that it makes 7 dozen cookies, but I only got 5 1/2 dozen out of it.


Italian Sprinkle Cookies

• 6 eggs
• 5 c all-purpose flour
• 2 c powdered sugar
• 2 T + 1-1/2 t baking powder
• 1 c vegetable oil
• 1 T almond extract
• 1-1/2 t lemon extract

Glaze

• 1/2 c warm milk
• 1 t almond extract
• 1 t vanilla extract
• 3-3/4 c powdered sugar
• Sprinkles

To make:
Preheat oven to 350. Beat eggs until light and fluffy (about 5 minutes). In a separate bowl, combine flour, sugar, and baking powder. Stir in oil and extracts. Gradually add in beaten eggs. Dough will be stiff (I advise against using wooden spoons). Roll dough into 1 inch balls and place on ungreased cookie sheet.


Cook in oven for 11 to 12 minutes or until edges begin to brown. While cookies are baking make glaze by combining milk and extracts in a large bowl. Then whisk in sugar until smooth.


After baked, dip hot cookies in glaze. Transfer to a cooling rack to drain. Immediately top with sprinkles (glaze sets quickly). Let dry for 24 hours before storing in airtight containers.