Chicagoland Winter Wonder

Oh The Weather Outside Is Frightful!

So it's time to make some SOUP!

Peanut Butter and Jelly Bars

Ingredients

• Nonstick vegetable oil spray
• 1 1/2 cups unbleached all purpose flour
• 1/2 teaspoon baking powder
• 3/4 cup smooth peanut butter
• 3/4 cup (packed) golden brown sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4- 1 cup grape jelly or other jelly or jam
• 2/3 cup coarsely chopped salted dry-roasted peanuts or old fashioned oatmeal mixed into the other half of the dough.

Preheat oven to 350°F. Line 8 x 8 x 2-inch metal baking pan with heavy-duty foil, leaving 2-inch overhang around edges and pressing firmly into corners and up sides of pan. Coat foil with nonstick spray. Whisk flour, baking powder, and 1/4 teaspoon salt in small bowl. Using electric mixer, beat peanut butter, sugar, and butter in large bowl until smooth. Add egg and vanilla; beat on low speed until smooth. Add flour mixture; beat on low speed just to blend. Transfer half of dough to prepared pan (about scant 1 1/2 cups). Place remaining dough in freezer for 10 minutes. Using fingertips, press dough evenly onto bottom of pan. Spread jelly over in even layer. I mushed it through my fingers to break up the gel. Remove dough from freezer; using fingertips, break into grape-size pieces and scatter over jelly layer. Sprinkle chopped nuts over.

Bake bars until top is golden brown, about 30 minutes. Cool bars completely in pan on rack.

Using foil overhang as aid, lift bars from pan. Gently peel foil from edges. Cut into 16 squares. DO AHEAD: can be made 3 days ahead. Store airtight at room temperature.

Read More http://www.epicurious.com/recipes/food/views/Peanut-Butter-and-Jelly-Bars-364073#ixzz2rjG1H2I3

Hot Toddy

If you feel a sore throat coming on this might help you sleep better and therefore feel better in the morning. It also is a treat when you are experiencing perfect health.

Total Time: 5 minutes

Yield: 1 Cocktail

Ingredients:

• 1 oz brandy, whiskey, or rum
• 1 Tbsp honey
• 1/4 lemon
• 1 cup hot water
• 1 tea bag

Preparation:

1. Coat the bottom of a mug or an Irish coffee glass with honey.
2. Add the liquor and the juice of the lemon quarter.
3. On the side, heat water in a tea kettle and add the tea bag to make hot tea.
4. Pour the steaming tea into the glass and stir.

What Child is This

Merry Christmas! Here is a beautiful trio of guitars to help usher in the true beauty of this season. If you feel like relaxing your senses of seeing and hearing than you might enjoy this.

http://www.youtube.com/watch?v=qPRFk8sLIPw

Never Fail Fudge

2 1/2 cups sugar
1/2 teaspoon salt
1/2 stick of butter
1 5ounce can evaporated milk (2/3 cup)
1 Jar (7 1/2 ounce) Marshmallow Fluff
3/4 teaspoon vanilla
1 12 ounce package semi-sweet chocolate pieces

1/2 cup chopped walnuts (optional)

Grease a 9-inch square baking pan; set aside. In a large saucepan combine the first five ingredients. Stir over low heat until blended. Increase the heat to medium and bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly for 5 minutes.
 (use Soft-Ball test)
http://www.marshmallowfluff.com/pages/faq.html#Anchor-What-47857).
 Remove from heat, stir in vanilla and chocolate until chocolate is melted. Add nuts. Turn into greased pan and cool. Makes 2 1/2 pounds.

Hint: As with all fudge recipes, cooking time will vary depending on factors such as humidity and altitude. For best results, use the softball test to make sure the fudge has been cooked enough.

Jeweled Fruitcake

Thank you Betty Crocker!

9 ounces Brazil nuts ( about 1 1/2 cups)
8 ounces dried apricots (about 2 cups)
8 ounces pitted dates (about 1 1/2 cups)
5 ounces red and green candied pineapple, cut up (about 1 cup)
1 cup red and green maraschino cherries
3/4 cup all purpose flour
3/4 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons vanilla
3 eggs

Heat oven to 300F. Line loaf pan 9x5x3 or 8 1/2x4 1/2x2 1/2 inches with aluminum foil; grease. Mix all ingredients. Spread in pan.

Bake until wooden pick inserted in center comes out clean, about 1 3/4 hours. If necessary, cover with aluminum foil during last 30 minutes of baking to prevent excessive browning. Remove from pan; cool. Wrap in plastic wrap; store in refrigerator. 32 servings; 155 calories per serving.

Hannah's Gingerbread House

This was a challenge. She did not follow the instructions and start with the sides first. Live and learn the hard way. It turned out very well which does not surprise me since she is an artist at heart.