Having my cake and eating it too: One dough: Three totally different cookies!

Having my cake and eating it too: One dough: Three totally different cookies!: The expression "brothers from another mother" comes to mind when I am making these cookies. I love these cookies because from one dough you...

One dough: Three totally different cookies!

 The expression "brothers from another mother" comes to mind when I am making these cookies. I love these cookies because from one dough you can get three totally different cookies! This is a recipe my mom uses for holiday cookies. I love it and I am going to start making it year round!
Here are the recipes:

TRIO COOKIE DOUGH

 ¾ cup butter, softened             ¾ cup shortening

1-1/2 cups sugar                                   ¼ teaspoon baking soda

¼ cup salt                                             1 egg

1 egg yolk                                            3 tablespoons milk

1-1/2 teaspoons vanilla             4-1/2 cups flour

1. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds.  Add sugar, baking soda, and salt.  Beat until combines, scraping sides of bowl occasionally.  Beat in the egg, egg yolk, milk and vanilla.  Beat in as much of the flour as you can wit the mixer.  Using a wooden spoon, stir in any remaining flour.

2. Divide dough into three equal portions.  Use it to make Santa’s whiskers, Chocolate Mint Thumbprints, and Lemon-Almond Tea Cookies

SANTA’S WHISKERS

¾ cup maraschino cherries, drained and finely chopped

1/3 recipe of Trio cookie dough

Few drops of red food coloring (optional)

½ cup coconut

-         Pat cherries dry with paper towels.  IN a medium mixing bowl combine the cherries, cookie dough and it desired, food coloring.  Using a wooden spoon, mix until thoroughly combined.

-         Shape dough into a 10-inch long roll.  Roll dough in coconut until covered.  Wrap in plastic wrap or wax paper.  Chill in the refrigerator for at least 4 hours or until firm. 

-         Using a sharp knife, cut dough into ¼ inch thick slices.  Place slices 2 inches apart on an ungreased cookie sheet.

-         Bake in a 375 degree oven for 8-10 minutes or until edges are firm and bottoms are lightly browned.

-         Transfer cookies to a wire rack; cool. 

-         Makes about 36 cookies.

CHOCOLATE MINT THUMBPRINTS

 1/3 recipe Trio Cookie Dough

2 ounces semisweet chocolate, melted and cooled

2 teaspoons milk

Peppermint Filling

¼ cup chopped candy canes or hard peppermint candies

-         Combine cookie dough, chocolate, and 2 tablespoons milk.  Mix until thoroughly combined.

-         Shape dough into an 8-inch long roll.  Wrap in plastic wrap or waxed paper.  Chill at least 1 hour in refrigerator.

-         Using a sharp knife, cur dough into ¾ inch slices.  Cut each slice into quarters and roll each quarter into a ball.  Place 2 inches apart on an ungreased cookie sheet.  Press down in center of each ball with your thumb.

-         Bake in a 375 degree oven for 8-10 minutes or until tops look dry.  Transfer cookies to a wire rack; cool.

-         Spoon a scant teaspoon of Peppermint Filling into center of each cookie.  Sprinkle cookies with the chopped candy.  Makes 48 cookies.

-         Peppermint Filling: Beat ¼ cup butter with an electric mixer on medium speed about 30 seconds or until softened.  Gradually add 1 cup sifted powdered sugar, beating until combined.  Beat in 2 tablespoons milk, ¼ teaspoons peppermint extract, and a few drops of red or green food coloring, if desired.  Gradually beat in 1 cup sifted powdered sugar until smooth.

LEMON-ALMOND TEA COOKIES

1/3 cookie dough                                  2 teaspoons finely shredded lemon peel

1 teaspoon almond extract peel Lemon Frosting

½ cup sliced almonds, toasted

-         Combine cookie dough, lemon peel, and almond extract.  Using a wooden spoon, mix until thoroughly combined.

-         Shape dough into an 8-inch long roll.  Wrap in plastic wrap or waxed paper.  Chill in refrigerator for at least 4 hours.

-         Using a sharp knife, cut dough into ¼ inch thick slices.  Place slices 2 inches apart on an ungreased cookie sheet.

-         Bake in a 375 degree oven for 8-10 minutes or until edges are firm and bottoms are lightly browned.  Transfer to a wire rack; cool.

-         Spread about 1 teaspoon of the frosting atop each cookie.  Sprinkle wit sliced almonds. 

-         Makes 32 cookies.

-         LEMON FROSTING: Beat ¼ cup butter, softened for about 30 seconds.  Gradually add 1 cup sifted powdered sugar; beating until combined.  Beat in 4 teaspoons milk, 1 teaspoon lemon juice, ¼ teaspoon vanilla, and a few drops of almond extract.   Gradually beat in 1 cup sifted powdered sugar until smooth.


Side Note:I am not the biggest fan of the the first dough (Santa's Whisker's) coconut is not may favorite but I love the lemon-almond and the chocolate-mint. Here is a trick that I like to use when making these cookies; I make the main dough and just make one type of cookie from the whole dough. So say I was going to make the chocolate-mint cookies-I would triple the chocolate and milk and add during the initial mixing. This helps out a lot because once the dough is formed it can be tricky to mix in the chocolate. Although when it comes to the frosting amount, I would say only a double batch is needed to frost a triple batch of cookies. Enjoy and let me know what you think!

Bark, Bark, Bark!

I hope everyone had a wonderful Christmas! Even though Christmas is over, gifts are still exchanged through the New Year! If you have just finished with dozens of cookies and  a Christmas feast-you may be not very interested in making anything too complicated to bring as a hostess gift to your New Year's party!
I have a quick and delicious option...bark! It is my personal belief that nothing made from chocolate can be bad! I have made some delectable options and here they are:


Peanut Butter- Chocolate Bark

• 12 ounces of semisweet chocolate, chopped
• 1 cup of roasted peanuts
• 12 ounces of peanut butter chips

Melt semisweet chocolate in a double-boiler until completely melted. Spread the melted chocolate onto a wax-paper covered cookie sheet. Sprinkle the peanuts over the melted chocolate and then chill until hard.
In the mean time when the chocolate is hardening, melt the peanut butter chips in a double-boiler. Once melted spread over chocolate and let the entire mixture harden. Once hard-break into bit-size pieces.

White Peppermint Bark

• 12 ounces semisweet chocolate, chopped
• 12 ounces white chocolate, chopped
• 3-4 crushed candy canes

Melt the semisweet chocolate in a double-boiler and spread onto a baking sheet-as you did with the previous recipe. Let the chocolate harden.
While hardening, melt the white chocolate. Spread this over the hard semisweet chocolate and then sprinkle with the crushed candy canes. You may want to place a piece of wax paper over the bark to press the candy cane into the white chocolate. Chill until hard and then break into pieces.

Festive Chocolate Bark 

• 1 cup shelled pistachio nuts (about ½ pound in shell)
• 12 ounces semisweet chocolate, chopped
• 8 ounces white chocolate, chopped
• ¾ dup dried, sweetened cranberries

Heat the oven to 350 degrees and lightly toast the pistachio nuts on a baking sheet, about 10 minutes, stirring occasionally.  Let the nuts cool.

Melt the semisweet chocolate in the top of a double boiler set over simmering water, stirring until smooth.  Or Microwave it, in a dry microwave-safe bowl, uncovered, on medium power for 2-3 minutes stirring once.  Remove the chocolate fro the microwave and stir until smooth.  Melt the white chocolate separately, following the same directions.

In a small bowl, combine the nuts and cranberries, and then stir half of them into the semisweet chocolate.  Using a spatula spread the mixture to about a ½ inch thickness on a large cookie sheet.  Drop the white chocolate by tablespoonfuls over the dark.  With the tip of a butter knife, swirl the chocolates together to create a marbled effect.  Sprinkle on the rest of the berries and nuts.

Refrigerate the bark for about 1 hour or until firm, and then break into pieces.  Store the bark in an airtight container in the refrigerator for up to a month.
Makes about 1-3/4 pounds.

Side Note:This is my personal favorite. It seems a bit more sophisticated than the other barks but this also means it may not be everyone's favorite! I also think that chocolate quality is important. I like to use Ghirardelli-it can be a bit pricey but I found it at Price-Rite for a reasonable price. Also bark can be anything you want it to be-that is the beauty of it. If you want to use almonds, m&ms or even sea salt-go for it! Whatever floats your boat!

My fab foodie Christmas present!

For my Christmas present my fabulous fiance got me tickets toThe Chew. I get to go spend the day in NYC and be part of the audience on Jaunary 12th. I could not think of a better present!

I am so very excited to see Clinton Kelly. This foodie is going to have to dress to impress! Every time I see Clinton on What Not to Wear or on The Chew-I have a dream that we are friends and go out for cocktails all the time!  Plus I am super pumped to see the other four (love you guys too)!

There is also a chance that I am one of the audience members that gets to cook!

Hope everyone has joyous Christmas!

Maple-Nut Popcorn-need I say more?

For some reason popcorn has been associated with Christmas-whether it comes in the ball variety (which is one of those things that just sound better than they really are) or a giant tin of caramel and cheese popcorn with a festive motif that was peddled by some boy scout. So needless to say I am not usually the biggest fan of this popcorn trend!

 However during my Thanksgiving adventure I discovered a new variety of popcorn from my grandparents. My grandparents are dairy farmers but they also make maple syrup and delicious  maple treats. For the recent "Buy Local" day they created Maple Caramel Popcorn & Nuts to sell at a local creperie and I instantly thought that this would make an excellent Christmas treat!

Maple Caramel Popcorn & Nuts

6 cups popped corn ( we use air popped corn)

1 cup roasted salted peanuts 

1 cup maple syrup

1 cup sugar

1/2 tsp. white vinegar

2 tbsp. butter

 

Place popcorn in a large buttered pan.  Add nuts and toss.  Preheat oven to 200 degrees.

In a heavy-bottom pan bring syrup, sugar and vinegar to a boil, stirring to dissolve sugar.  Cook, without stirring, washing any crystals down sides of pan with a brush dipped in cold water until a bit of syrup dropped into cold water forms a long thread. (240^ on a candy thermometer)  We found this to be a bit too high temperature to get caramel to mix and coat popcorn before it gets too hard .  Stir in butter until melted.

 

Pour caramel mixture over popcorn and mix gently.  Bake for 1 hour.  Cool and break apart into chunks.

Side Note: I found that after I took the popcorn out of the oven a let it cool for a few minutes and  I needed to stir up the popcorn to re-coat the popcorn because a lot of the maple had gone to the bottom of the pan. After that I let the popcorn cool completely.

I hope you guys enjoy this recipe- it is provided by my  grandmother (Grace Hargrave). Thanks Grandma!

And if you are in St. Lawrence County, NY -go visit Brandy View Farm! 

Christmas treats for the pooches in your life!

Yesterday I started my holiday baking and the first thing that I made was dog biscuits. I am doing quite a bit of baking and I wanted to start with the things that would not go bad by the time I deliver my treats! I did not have a recipe for dog biscuits, so I just googled a recipe-there are plenty to choose from. 


I   loved working with this recipe-it is easy to mix up and it was so very easy to roll out. It was seriously one of the best dough's I have ever worked with. I cut the biscuits out in cute shapes; some bones, doggies, and cats, plus gingerbread men and  and snowmen to keep with it festive. 

Dog Biscuits

·         1 cup rolled oats

·         1/3 cup margarine

·         1 cup boiling water

·         3/4 cup cornmeal

·         2 teaspoons white sugar

·         2 teaspoons beef bouillon granules

·         1/2 cup milk

·         1 cup shredded Cheddar cheese

·         1 egg, beaten

·         3 cups whole wheat flour

Directions

1.   Preheat oven to 325 degrees F (165 degrees C). In a large bowl, combine rolled oats, margarine, and boiling water. Let stand 10 minutes. Grease cookie sheets.

2.   Thoroughly stir in cornmeal, sugar, bouillon, milk, Cheddar cheese, and egg. Mix in flour, 1 cup at a time, until a stiff dough has formed.

3.   Knead dough on a lightly floured surface, mixing in additional flour as necessary until dough is smooth and no longer sticky. Roll or pat out dough to 1/2" thickness. Cut with cookie cutter (I prefer bone shaped), and place 1 inch apart onto the prepared cookie sheets.

4.   Bake 35 to 45 minutes in the preheated oven, until golden brown. Cool before serving. Store in a loosely covered container.

 If you have a fear of messing up on holiday treats-make these! They are so easy and if you do mess them up do not worry because the dogs will eat anything! Enjoy and do not forget about the dogs in your life this Christmas!

Gingy's House

Christmas is one of my favorite holidays. More than anything I love the atmosphere that goes along with Christmas-that excited feeling has to be my favorite part. To be completely honest holiday food is a very close second! This year since I celebrating my first "big girl" Christmas, I get the joy of decorating my own place!

 I have my tree decorated with the beautiful vintage tree stand I gloriously won off eBay, my hand strung popcorn and cranberry garland, and my fiance's secret nutcracker collection all on display at the house but I felt that something was missing. The baker in me screamed, "Gingerbread House!"
I remembered making gingerbread houses when I was little but it was with gram crackers or nothing very elaborate. So I wanted to make something that upped the ante but something classy (aka not looking like Candy-land the board game just threw-up on it).
I found this pattern for a simple house here:
Gingerbread house pattern
Directions for making the house:
1. Make dough-I ended up going with the Better Homes and Gardens Recipe; which can be found on one of my older blogs here:Gingerbread cookies
It is just a sturdier cookie than the Betty Crocker counterpart. While the dough was chilling I cut out the pattern pieces and then traced the pieces to cardboard.
2. When rolling out the dough, I would suggest rolling it out on something like the back of a cookie sheet or a cutting board. The pieces are hard to move to the baking sheet due to their large size. So if they are on a cutting board you can just flip the pieces right onto the baking sheet. Putting a sheet of wax paper underneath can only help in the flipping process!
3. After the cookies have cooled you can use a bread knife to make the edges straighter-they will become a bit uneven throughout the cooking process.
4. I let my pieces harden up a bit over night and the next morning I made the royal icing to put it all together.
5. Cover a hard surface that the house will be going on with aluminum foil and start constructing!
6. I started with the walls, once you have the four walls up let them dry fully before putting the roof on. When you add the roof have something like a can of vegetables to hold the roof in place while it dries or it is likely to slide off. Once the roof is dry and in place decorate to your liking.

Side Note: I used the rest of my royal icing to make snow around my house and then to add snow to the roof. I also sprinkled some coconut in the snow for texture and marshmallow snowmen to line my gingerbread's walk-way.

Have fun making your own gingerbread house and let me know if you have any interesting decorating ideas!

Holiday Beverage: Candy Cane Fizz

We are fast approaching Christmas and whether it is for a holiday party or a treat during decorating and wrapping-it is cocktail time! As I have professed before, I really love a good cocktail and usually a few additional cocktails. This is another beverage that I have come up with from Polar Seltzer holiday flavors- besides the eggnog flavor seltzer, they also make candy cane flavored. From there I invented the Candy Cane Fizz.
 Here is the recipe:
11/2 oz. whipped vodka
1 oz. peppermint schnapps
4oz. Polar Seltzer Candy Cane club soda

This drink is great in so many ways-it is super tasty and festive, it is light (only calories are from the liquor), and it is clear (lower the risk of the holiday hangover!)
I love this drink and it can be dressed up for entertaining-just add a candy cane. I also used my snowflake ice cubes and sprinkled crushed up candy canes in them.

Side Note: Putting candy cane pieces in the ice cubes may make the drink have a slight pink color.
Enjoy and Merry Christmas!

Dealing with the leftover pumpkin dilemma!

So I know this happens to everyone-you bake a great pumpkin treat (pie, cake, whatever) and the recipe calls for a cup not the entire can of puree. So you are left with an amount of pumpkin that seems useless but I have three way to use the dreaded leftover pumpkin.

 

So first here is a new recipe I tried this year that commits the sin of only using a cup of the can of pumpkin puree. This recipe is a Pumpkin Chiffon Cake-it satisfying and light all at the same time.

Here is the recipe:

INGREDIENTS

·         1 cup flour

·         1 1/4 cups granulated sugar

·         1 tablespoon pumpkin pie spice

·         1 teaspoon baking powder

·         1/2 teaspoon salt

·         4 eggs, separated, plus 5 egg whites, at room temperature

·         1 cup canned pure pumpkin puree

·         Confectioners’ sugar, for dusting

DIRECTIONS:

Preheat the oven to 325°. In a large bowl, whisk together the flour, 3/4 cup granulated sugar, the pumpkin pie spice, baking powder and salt. In a medium bowl, combine the egg yolks and pumpkin puree. Stir the pumpkin mixture into the flour mixture until smooth.

Using an electric mixer with a whisk attachment, whip the remaining 9 egg whites at medium speed until foamy, about 2 minutes. With the machine on, gradually whisk in the remaining 1/2 cup granulated sugar; increase the speed to high and beat until stiff but still moist, 1 to 2 minutes.

Add one-quarter of the egg white mixture to the pumpkin batter, folding with a rubber spatula just until no streaks remain. Fold in the remaining egg white mixture in the same manner. Pour the batter into a 10-inch tube pan with a removable bottom and bake until springy to the touch and a cake tester inserted in the center comes out clean, 55 minutes. Then let cool in pan for 5 minutes and then invert cake on cooling rack and let it cool completely for about an hour and a half. Dust with powdered sugar and serve.

Side Note: I baked mine in a pretty bunt pan and it came out just as well as it would in the spring form pan. This is actually a Rachel Ray recipe.

Now here are three ways to use that leftover pumpkin:

Pumpkin Pancakes- I love to use the extra pumpkin puree and just throw it into my pancake mix-especially the morning after a holiday dinner. I add a few dashes of cinnamon and nutmeg and a few drops of vanilla to the mix. It is just a simple twist on basic pancakes. To take the pancakes up a notch I like to sauté some apples in butter and brown sugar for a yummy caramel sauce to go over the pancakes but maple syrup works wonderfully too.

Pumpkin Butter- This is just a nice seasonal spread and can be spread on quite a plethora of treats. To make the butter, beat together 2 sticks of softened butter, ¼ cup plus 2 tablespoons of pumpkin puree, 3 tablespoons of maple syrup, and a ½ teaspoon pumpkin-pie spice. Beat on high until pale and fluffy. Then spread and enjoy!

Now this may be my favorite use of the pumpkin puree:

Pumpkin Pie Martinis

Ingredients

·         dash cinnamon

·         dash nutmeg

·         1/4 cup orange juice

·         graham cracker crumbs

·         1 tbsp. pumpkin puree

·         1 1/2 oz. vodka

·         caramel sauce

Mix all the ingredients in a cocktail shaker until your hands are freezing cold.

Dip the rim of the glass in melted caramel and then in graham cracker crumbs.

Pour the martini in the prepared glass.

This is a P. Allen Smith recipe and it is yummy. I hope these ideas help you to use the leftover pumpkin puree. Let me know how they turn out for you.

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My mom's gingerbread cookies!

 It is officially December and all of my graduate school applications are sent and done. They are now out in the universe and I have no control over the results so I think I must turn my attention to holiday baking. Earlier when I dissed the Betty Crocker gingerbread cookie and I promised to give you my beloved recipe. 

Well here it is:

GINGERBREAD MEN 

1 cup shortening                                   1 cup sugar

½ teaspoon salt                                    1 egg

2 Tablespoons vinegar                         5 cups flour, sifted

1-1/2 teaspoon baking soda                 1 Tablespoon ginger

1 teaspoon cinnamon                           1 teaspoon ground cloves

1 cup molasses

Cream together shortening, sugar, and salt.

Add egg, molasses, and vinegar and beat well.

Sift dry ingredients together and then stir into dough.

Chill 3 hours.

Roll 1/8” thick and cut in your favorite shapes.

Bake on greased cookie sheets at 350 degrees for 6 minutes.  Cool slightly and remove to cookie rack.

Ice cookies when cool.

It turns out that this is the Better Homes and Gardens recipe. I just love it. It is such a strong spiced taste; the ginger really shines through. They are great as cookies but my family loves to cook them a bit longer and use them as crackers with brie. This combination may sound a bit strange but trust me and try this for your next holiday party-you will need puff pastry, a brie wheel, a favorite jam and some gingerbread cookies. So take your brie and cut it in half. Place the jam in between the two circles ( you could also use apples and walnuts if desired but I love using raspberry jam) and then seal the inside of the puff pastry. Bake until golden brown and puffed. Then enjoy on gingerbread cookies.

Let me know what you think about this recipe compared to the Betty Crocker recipe.

Thanksgiving: Part Two

So now I am back from my thanksgiving-cooking hiatus to share my thoughts on one of my favorite days! My family's feast went perfect and everyone seemed stuffed and happy.

The item that took the longest to prepare was my dinner rolls. They are yeast rolls that have to rise several times, need to shaped, and due to their popularity I need to make several batches.  I use the the basic Better Homes and Gardens dinner rolls and then I shape them into crescents and sweet rolls (with cinnamon sugar).

For the sides I made a apple and sausage stuffing with sourdough bread and dried cranberries. I absolutely loved this recipe. It was simple, quick and rustic. And more importantly it was delicious. This was an Ina Garten recipe.

Ingredients

• 16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
• 8 tablespoons (1 stick) unsalted butter
• 2 cups medium-diced yellow onion (2 onions)
• 1 cup medium-diced celery (2 stalks)
• 2 Granny Smith apples, unpeeled, cored and large-diced
• 2 tablespoons chopped flat-leaf parsley
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 3/4 pound sweet  Italian sausage, casings removed
• 1 cup chicken stock
• 1 cup dried cranberries

Directions

Preheat the oven to 300 degrees F.

Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.

Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.

In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.

Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.

Side Note: I prepared the stuffing while the turkey was cooking and did not add the chicken stock until right b

Ingredients

• 16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
• 8 tablespoons (1 stick) unsalted butter
• 2 cups medium-diced yellow onion (2 onions)
• 1 cup medium-diced celery (2 stalks)
• 2 Granny Smith apples, unpeeled, cored and large-diced
• 2 tablespoons chopped flat-leaf parsley
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 3/4 pound sweet or spicy Italian sausage, casings removed
• 1 cup chicken stock
• 1 cup dried cranberries

Directions

Preheat the oven to 300 degrees F.

Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.

Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.

In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.

Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.

Side Note: I prepared the stuffing while the turkey was cooking and did not add the chicken stock until right before I put the stuffing in the oven. You could easily prepare days ahead and then just add stock when ready to cook.

I also made a corn bake. This was very popular. It is just corm muffin mix, corn, creamed corn, a cup of sour cream, an egg, a couple tablespoons of butter, and two cups of shredded cheddar cheese. I also add peppers. This year I just used red peppers but I have also used green chilies.....it is whatever floats your boat.

For dessert I made a pumpkin pecan pie. I love this recipe....it is the best of both world. I spices up a pumpkin pie and tones down the sweetness of a pecan pie. Needless to say there were no leftover pieces.

I also made an apple pie with a cheddar cheese crust...can you tell that I like cheese???

And my last dessert was a pumpkin maple bread pudding with a amaretto hard sauce.

This was one of my most successful Thanksgivings. I am so very blessed to have a wonderful family that I can cook delicious food for! Hope you  all had a great holiday!