A PLATE OF COOKIES, A CUP OF HOT CHOCOLATE AND WOW!

If you leave cookies out for the Big Guy in the Red Suit, these Double Ginger Chocolate Chunk cookies will get you something special - I promise.

Thanks to my Facebook friend Jennifer T. who raved about them on a recent post, then gave me the recipe, I have to admit these are some of the best cookies I've ever eaten. The rich, deep flavor of double ginger, the mixture of spices and molasses coupled with rich, dark chocolate chunks make these a winner and a keeper. I'll be making these often.

Rolliing the formed balls in sugar gives them festive sparkle and now I'm thinking the next time I'll roll them in Turbanado sugar - the crystals are larger, somewhat like coarse kosher salt, and I think they'll be even more appealing.

Be sure to use a good quality chocolate and don't skimp.

Click here for the recipe.

THE PERFECT APPETIZER - A MORE PERFECT MEAL

If you have the time, sit back and enjoy this fabulous Christmas music written by
Leroy Anderson.

Most people love shrimp. Everyone loves bacon. The combination of the two along with a great dipping sauce makes for a wonderful appetizer. This has become one of my all time favorites. If you really want to go all out, make a meal of this perfect duo.

As you know I prefer applewood smoked bacon to hickory smoked and for good reason. Try it sometime and see why. You can get applewood smoked bacon at Trader Joe's or any specialty food source. Be sure to get dry cured bacon.

The horseradish in this recipe can be cut back if you really can't handle any heat at all. Jarred horseradish is much milder than grating it fresh so go for it.

BACON WRAPPED SHRIMP Serves 4

12 jumbo shrimp (12 - 15 count)

6 oz. horseradish

12 slices lean applewood smoked bacon (substitute hickory smoked if applewood is unavailable to you)

Dipping Sauce:

3/4 cup mayonnaise

4 Tbsp. ketchup or chili sauce

1 tsp. garlic powder (not garlic salt)

1/2 tsp. cayenne pepper

juice of 1/2 lemon

METHOD: Preheat the oven to 375

Peel and devein the shrimp leaving tails intact. Run a sharp knife down the back of each shrimp. Fill with 1 tsp. horseradish.

Wrap each shrimp tightly with 1 slice bacon. Place shrimp on a baking sheet.

Bake for about 10 minutes or til bacon is almost done.

Meanwhile place all dipping sauce ingredients in a bowl and blend well.

Place the baking sheet 4 inches under the broiler for about 1 minute. Turn the shrimp and repeat.

Serve hot with the dipping sauce.

Alternate suggestion: Eliminate the horseradish filling in the shrimp and instead add 2 Tbsp. horseradish to the dipping sauce.

ANOTHER COMFORT DISH

This is probably my favorite type of comfort food - a peasant dish that is still made often and is becoming more and more popular - Risotto. By the way, it's pronounced Ree-ZO-toe. Using Arborio, Carnaroli or Vialone Nano rice makes this a very creamy dish. No cream or milk is added but it takes about 25 minutes of almost constant stirring to achieve the best results.

I never make risotto without chicken broth (homemade of course) or vegetable stock. Using water for the liquid makes the dish bland and uninteresting.

Risotto is very much like pasta or pizza in that you can put whatever suits you into the pot so your imagination can run wild. I prefer the simple side and my very favorite type of risotto is Risotto Milanese. Made with saffron, chicken broth and lots of butter and Parmegiano Reggiano cheese it is the ultimate rice dish. Simple perfection.

This is what I was raised on, my mother made it often, and I love the yellow, creamy, cheesy flavor of this fantastic dish.

Risotto is a very easy dish to make, it just takes time, so don't be intimidated. Just follow the directions and you'll always have a perfect meal. Once you make it, you'll be surprised at how easy it really is.

This is one I make once in a while because it has the same ingredients as one of my best pasta dishes. Be sure to use genuine Parmegiano Reggiano cheese. And of course use one of the above mentioned rices. I prefer Carnaroli.

ARTICHOKE AND TOMATO RISOTTO Serves 4

4 cups homemade chicken broth

1 1/2 cups arborio, carnaroli or nano rice

1 Tbsp butter

2 Tbsp. olive oil

1/3 cup white wine

1/2 cup chopped marinated artichokes

3/4 cup canned diced tomatoes drained (use fresh in season)

2 Tbsp. lemon juice

1 tsp. lemon zest

1/4 cup chopped jarred roasted red or yellow bell peppers

1/2 cup freshly grated Parmegiano Reggiano cheese

1/4 cup finely chopped flat leaf Italian parsley

Bring chicken broth to a simmer in a small saucepan. Reduce heat and keep the broth at a very slow simmer.

In another saucepan, add the butter and olive oil. When butter is melted add the rice and reduce the heat to medium/low. Stir rice til fully coated with the butter and oil, about 30 to 45 seconds. Do not brown.

Add the wine and stir. Simmer slowly til wine is absorbed. Add 1 ladle (1/2 cup) chicken broth to the rice keeping it at a slow simmer. Stir til the broth is almost totally absorbed. Add another 1/2 cup of broth and repeat the stirring til that amount of broth is absorbed.

Add all other ingredients except cheese and parsley. Continue adding the hot broth at the right intervals and continue stirring til broth is gone and rice is tender about 25 minutes.

It is important to keep stirring and adding hot broth in small amounts. The rice should be creamy at this point.

Turn off the heat, add the cheese and parsley mixing to combine. This dish should be served immediately. Drizzle with a little good quality olive oil for a great finish.

In a couple of weeks, I will be doing an Osso Buco dish using Risotto Milanese as the base for serving.

Click here for a printable copy of this recipe.

CHOCOLATE CRANBERRY JEWELS - SAVE SOME FOR TOMORROW

It's going to be difficult, but try not to eat ALL of these cookies before they have a chance to cool. They're that good. This is basically an oatmeal cookie, dressed up for the holidays but good any time of year. The addition of rich, dark chocolate chips give these cookies a deep and intensely chocolate flavor whenever you bite into one of the chips. I will probably use chunk chocolate cut into tiny pieces next time. I prefer a good quality, chunk chocolate to bagged chocolate chips but this is easier and quicker. So you make the choice.

White chocolate chips, melted and drizzled over the cookies is optional but adds to the chocolate flavor and really does make the cookies interesting, so go for it.

I topped them with dried cranberries but you can use pecans if you'd rather. I just like the way the cranberries look and the chocolate drizzle helps the cranberries (or nuts) to adhere to the cookie.

CHOCOLATE CRANBERRY JEWELS Makes about 32 cookies

1 cup flour

1/2 tsp. baking soda

3/4 tsp. ground cinnamon

1/8 tsp. ground cloves

1/2 tsp. salt

1 1/2 sticks unsalted butter room temperature

1/2 cup white sugar

1/2 cup packed brown sugar

1 large egg

2 Tbsp. milk

1 tsp. vanilla extract

1 1/4 cup old fashioned oats (boxed oatmeal)

3/4 cup dark (semi-sweet) chocolate chips or dark chocolate bar cut into tiny pieces

1/2 cup milk chocolate chips or milk chocolate bar cut into tiny pieces

1/2 cup plus 2 Tbsp. dried cranberries

1/3 cup white chocolate chips for drizzling

METHOD:

Preheat oven to 350.

For easier cleanup, line 2 baking sheets with parchment paper.

Whisk flour, baking soda, cinnamon, cloves and salt in a medium size bowl to blend.

Using the bowl of a stand mixer, or a large bowl using a hand mixer, beat the butter and both sugars on medium til smooth. Add egg. milk and vanilla mixing on low to blend.

Add flour mixture and oats and stir on low til well mixed. Beat on medium/low for about 15 seconds. Stir in the chocolate chips and cranberries. Mix til thoroughly blended.

Drop by rounded tablespoonsful onto the prepared sheet 2 inches apart. Bake the cookies on a rack in the center of your oven one sheet at a time until edges are light brown about 15 minutes. Let cool on sheet for about 3 minutes then transfer with a spatula to a cooling rack.

Melt white chocolate chips over a double boiler or a Pyrex bowl set into a saucepan with 2 inches of water to simmer. Stir chips til melted. Drizzle over the cookies then top with dried cranberries or pecan halves. These cookies will be crisp. For a softer cookie store them in a covered container or cookie jar.

Click here for a printable copy of this recipe.

PEPPER AND CHEESE BREAD

This is a very interesting bread not only because of the ingredients but it has the texture of cake. The kalamata olives are the dominant flavor here so if you want something a little less pungent go with canned olives (I like Lindsey brand) or a mixture of the two and make sure the pits are out so you can chop them easily.

I used goat cheese for mine but Feta works perfectly too. I might give it another try with blue cheese next time. The top of the bread will "split" in the center when baked so don't be alarmed when it happens.

This one always goes over well. See what you think. At any rate it has a beautiful Christmassy look to it. Serve it warm with lots of butter to spread.

PEPPER CHEESE BREAD

2 cups flour

2 tsp. baking powder

1 cup chopped roasted red pepper (jarred is fine)

4 oz. black kalamata olives chopped (or use canned)

4 oz. crumbled goat cheese or Feta cheese

1 tsp. dried oregano

1 Tbsp. finely chopped flat leaf Italian parsley (don't use dried)

2 Tbsp. grated Parmesan cheese

1/3 cup olive oil

6 Tbsp. milk

2 eggs

1/2 tsp. salt

1/4 tsp. black pepper

Preheat oven to 350

Lightly grease a 9 inch loaf pan. Or use a non-stick loaf pan.

In a large bowl, combine the flour, baking powder and eggs. Mix with an electric mixer on med/low for about 30 seconds or til completely mixed.

Add the milk and olive oil. Blend with mixer on low til completely blended.

Add the chopped roasted red pepper, olives, cheeses, herbs, salt and pepper.

Mix again til combined about 30 seconds.

Pour into the loaf pan and smooth with the back of a spoon. Bake for 50 minutes or til a toothpick inserted in the center comes out clean. Let the bread cool for 15 minutes before removing.

Click here for a printable copy of this recipe.

HOW SWEET IT IS

I've always liked pumpkin pie but wanted to try making sweet potato pie so I developed my own version and I like it better than any pumpkin pie I've ever eaten.

The pie turned out creamy, very flavorful and with the right amount of spices. The addition of brandy made an interesting difference. I don't think I'm going to change it, I like it the way it is.

True sweet potato pie, southern style, is made with a pecan topping but in the interest of saving calories and cutting the sugar content, I just topped it with whipped cream.

SWEET POTATO PIE

1 1/4 lb. sweet potatoes (this should yield approx. 2 cups)

2 Tbsp. very soft butter

3/4 cup packed dark or light brown sugar (dark preferred)

1/2 tsp. ground cinnamon

1/8 tsp. nutmeg

1/8 tsp. ground cloves

1/4 tsp. ground ginger

2 eggs slightly beaten

1/2 tsp. salt

2 oz. cream cheese softened to room temperature

1/4 cup heavy or whipping cream

1 tsp. vanilla extract

1 Tbsp. Brandy, Dark Rum or Bourbon

1 unbaked pie shell

METHOD: Preheat oven to 400.

Baked the sweet potato til soft, about 45 minutes. Test with a fork. Cool, peel then mash.

Lower oven temperature to 350.

Place the sweet potato and butter in a bowl. Mix on low speed til completely blended and somewhat smooth. Sweet potatoes are fibrous and will retain some texture and tiny lumps.

Add all other ingredients and mix on medium/low for about 20 seconds.

Pour contents into the pie shell and bake for 50-55 minutes. The filling may be loose but will set as it cools. Serve chilled or at room temperture topped with ice cream or whipped cream.

Click here for a printable copy of this recipe

THIS SHOULD BE THE LAST OF THE LEFTOVERS...

I will probably post my recipe for Turkey Tetrazzini later since it is my favorite way to serve leftovers, but I make that with chicken all year long so it really isn't leftover recipes.

This one is a great sandwich, and you have all the ingredients on hand.

It isn't original by any means, but it is one of the most popular sandwich recipes around this time of year. Every TV food show, every recipe site and everything on the googled, "leftover turkey recipes" site shows this one and for good reason.

I use Brie cheese but you can use whatever cheese you prefer as long as it's a very meltable cheese such as Swiss, Gruyere or Havarti. The tanginess of the Brie cheese blends well with the sweetness of the cranberry sauce and the richness of the turkey to make it worth using. Make this with rustic, artisan bread such as French, Italian or sourdough and you've got a terrific sandwich. But that's my opinion, what's yours?

TURKEY CRANBERRY PANINO

Cooked turkey (light or dark meat)

Cranberry sauce

Brie cheese

Rustic bread

For each panino:

Layer as much turkey, cranberry sauce and cheese as you like. This is a matter of personal preferance but do it in this order:'

Brie on the botton slice, then cranberry sauce ) avoid spreading too close to the edge to keep the sauce from oozing out), top with turkey. Place the panino on a lightly oiled, preheated panini press or a heavy bottomed skillet over medium heat. If using a skillet press the sandwich lightly to set as it cooks. Turn over and repeat.

If using a press, watch carefully and remove when the bread is golden brown and the cheese has melted.

TURKEY AGAIN???

Let's face it, you're going to eat leftover turkey 5 different ways in the coming week. You might as well enjoy it.

Here is one of my favorite ways to use up the leftovers especially on Black Friday, when shopping becomes everyone's prime concern. After cooking all day on Thanksgiving who wants to cook the day after? This one is soooo easy.

I make this all year long with fresh shrimp, chicken or pork but find it works just as well with leftovers, maybe better. For this recipe let's call it Turkeyaki.

LEFTOVER TURKEYAKI Serves 2 to 4

1 1/2 cups leftover turkey cut into 1 inch cubes

2 Tbsp. cooking oil (olive or vegetable.)

2 or 3 scallions, sliced very thin using 3 inches of green

2 -4 cups vegetable fried rice from your favorite Chinese restaurant

2 Tbsp. soy sauce or Teriyaki sauce

1 Tbsp. dark toasted Sesame oil

Hot pepper flakes (optional)

Place leftover turkey in a skillet with oil. Saute quickly over medium high heat just to brown. Add scallions and saute for 30 seconds longer.

Add the rice, soy or teriyaki sauce and mix well stirring to heat through.

Add sesame oil and hot pepper flakes if you chose.

Remove from the heat immediately and serve.

That's it. Now have a great day shopping!

Click here for a printable copy of this recipe

HAPPY THANKSGIVING TO YOU AND YOURS...

I hope this recipe for Thanksgiving Lemon Turkey puts a smile on your face.

Have a great day. See you on Friday for one of two leftover turkey recipes.

LEMON TURKEY

1 turkey any size

1 large lemon, cut in half

Salt and pepper to taste

1/4 cup melted Butter or olive oil

PREHEAT OVEN TO 350

Rub butter or oil all over the skin of the turkey until it's completely coated.

Sprinkle with salt and pepper or any other seasoning you prefer.

With a butter knife, gently separate the skin from the breast lifting while separating, but keeping skin connected to the turkey.

Slide the lemon halves under the skiin with the peel side up so that the juice will run into the breast.

Cover and roast for 1 hour. Remove cover and continue to roast for another 10 minutes per pound.

If you have done this correctly, your turkey should look like this:

GREEN PEPPERS AND CORN CHOWDER - ADD LEFTOVER TURKEY

This is in my opinion, one of the ultimate comfort foods. It's right up there with Pot Roast and Chicken Noodle Soup.

The poblano or pasilla chili peppers are very mild but have a wonderful flavor so don't omit them, they're the basis of this soup. The jalapeno, for those who can't take the heat, can be made very mild by removing the seeds and ribs.

This soup is very easy to assemble and cook and the ingredients are always readily available. When the snow falls, and the wind starts blowing this soup will make you feel cozy and comfortable. Guaranteed.

Tip: Leftover turkey is just as good as chicken in this soup. Just add the turkey toward the end of the cooking time.

CHICKEN POBLANO CORN CHOWDER (Serves 6

½ lb. or more Chicken breast sliced into 2 inch slices or 1 in. cubes

3 slices smoked bacon (preferably Applewood) cut into 1 inch pieces

3 cloves garlic minced

1 small onion minced
1 poblano or pasilla chili pepper seeded and diced

3 stalks celery diced

1/2 cup red bell pepper chopped fine

1 small jalapeno pepper seeded and minced

1 cup frozen or fresh corn kernals

1 large potato, cut into 1 inch dice

4 cups chicken broth (homemade preferred OR 2 cans)

½ cup half and half

1 1/2 tsp. Salt

1/4 tsp. Freshly ground black pepper

1 Tbsp. Tabasco or Frank’s Hot Sauce (optional)

1/3 cup cilantro, chopped fine (do not omit)
2 Tsp. Lime juice

* Monterey Jack, or sharp Cheddar to garnish
* Crumbled tortilla chips to garnish
* Additional minced cilantro to garnish

METHOD:
In a large pot, cook bacon over medium heat til slightly crisp. Add chicken, brown slightly then add celery, jalapeno, garlic, onion, poblano chili and bell pepper.
Saute over medium low heat til slightly soft about 6 minutes.

Add corn, chicken broth, salt, pepper, hot sauce, potatoes and creamed corn.
Bring to a quick boil, reduce heat to low and simmer for 20 minutes.

Add half and half, cilantro and lime juice. Simmer for another 5 minutes.

(If you want a thicker broth just add 3 Tbsp. cold water to 1 Tbsp. flour, mix well then add to the broth along with the half and half. Stir to mix, then cook over low heat for about 5 minutes.

Ladle into bowls, Top with cheese, cilantro and crumbled tortilla chips.