Ten Best Christmas Cookies

BEST OF THE TASTY CHEAPSKATE



I'm having a cookie-baking party on Saturday. We'll be making some of these. Because they're the best.

1. Chocolate Sugar Cookies (that hold their shape). If you, like me, really want to like sugar cookies because they're so pretty and festive and traditional, but you just can't because they always taste like dry sugary lumps of flour coal, this recipe might be for you. Flavorful, beautiful, chocolate. Need I say more. (pictured above)


2. Chocolate Covered Cherry Cookies. So so good. If you don't like Marciano cherries, no worries. You can top these with other delights.



3. Molasses Curls. Pretty (this picture is NOT doing them justice), delicious, and not very difficult, these are Christmas in a crisp. Not interested in rolling a cookie and filling it with billows of whipped cream (have you no soul?), you can make their flat sisters, Cinnamon Oat Crispies (which has a simple GF adaptation).


(Molasses Curls)


(Cinnamon Oat Crispies)


4. Chocolate Cookies with Orange Sugar Edges. Sophisticated and amazing. These are one of my all-time favorite cookies.

5. Seven Layer Cookies (Magic Cookie Bars, Dolly Bars). The best. Easy enough for an 8-year-old to make. (Also, why have these not gotten a photo re-do. Seriously. I make them EVERY year. We must eat them too fast.)




6. Molasses Crinkles. My favorite ginger/molasses cookie. And I've made quite a few.




7. Dutch Almond Bars. These remind me of The Netherlands and Christmas all wrapped up in a pretty box together. Also, SO easy. You mix, like, five ingredients with a spoon, pour in a pan, and bake. Done.




8. Katie's Chocolate Sandwich Cookies. These will melt you into a puddle of sweet agreement and holiday love. If you'd like, you can roll the edges in peppermint.

9. Speculaas/Speculoos. A traditional Dutch/German cookie. All the spice cookie goodness with the soft chewiness of an American cookie. Right here.




10. Easy Double Chocolate Cookies. And in case you crack under the cookie pressure. (Don't. It's gonna be alright), just make your favorite Chocolate Chip or Double Chocolate Chocolate Chip recipe and throw in some holiday M & M's.




Well, folks, you can definitely see how my photography skills have evolved over the years...

My daughter might be manning a teen/tween table making the easiest ever cheater gingerbread houses.



Merry Christmas!!!

(My favorite salad recipes coming January...)

Ten Best Pies

BEST OF THE TASTY CHEAPSKATE



So, uh, I noticed something as I was picking the "best of" pies on The Tasty Cheapskate. At least 50% of them are chocolate. I don't know what to say, except that we are people of weak moral values. Why don't we eat more fruit pies? What about nut pies? How can you eat this many of the same pie type of pie and feel good about yourself? What is wrong with getting to know pies that are different from you, huh? I'm sorry, friends, I truly am. We should have a delicious strawberry pie, an amazing cooked peach pie. We should have lemon. And berry. And chess. They are delicious and I love those types of pies.

But I will say this. What we do, we do well. Each and every chocolate pie featured here will make you want to lick the plate. Clean.

But since it's almost Thanksgiving, we'll start today with pumpkin.



1. Pumpkin Pie. This is the best one I know. Pumpkin pie is lovely because it's so much easier than most people think. May you never buy overly-bright-orange pumpkin pie from the Wallymart again.

 

2. Vegan Pumpkin Pie. In the event that you are a vegan, or want to feel good eating pie for breakfast because it's healthy. This is for you, baby. Also, I think the post is kinda funny. I mean, kinda. In a me, kind of way.



3. Chocolate Pie with Latticed Cookie Crust. This is my favorite chocolate pie for Thanksgiving. It's basically like a big cookie with a chocolate filling. Yeeesss, we have pumpkin and chocolate pies for Thanksgiving. I think we've established that we have issues, okay.



4. Chocolate Orange Mascapone Cheesecake Pie. And this is my favorite pie for Christmas. Yeesss, I have enough chocolate pies on my blog to designate them for different holidays. We've established that a problem exists. Would you please stop harping on it? I'm sure I'll get help for it soon.



5. Peanut Butter Pie. Oh look, a non-chocolate pie. That may or may not have a chocolate crust with chocolate garnish. But, come on, we're branching out, right?



6. Classic Apple Pie. Okay, fine, you win. Here is a classic fruit pie for you. Oh so classic. And oh so amazing. Also, completely gorgeous. And if you make it for the holidays, you're kids can go nuts doing cute little seasonally appropriate dough cut outs. Fun for the whole family!



7. Easy chocolate Pie. Hey, look, we're back to chocolate. What d'ya know? This one was my first chocolate pie love. Simple, rich, delicious. And SO EASY. Three ingredient filling! If you're looking to save time and still be amazing for Thanksgiving, pick this one.



8. Raw Peach Pie. This one is seasonally inappropriate. But it's so good, it needed to make the list. Plus, I needed it to diversify. It's like the one ethnic character on that TV show you like.



9. No Cook Chocolate Mousse Pie. Are you in love? This is the pie for lovers. (Or addicts, I suppose.) So, yes, I it's our Valentine's chocolate pie. So rich. Surprisingly easy. Potentially gorgeous.



10. Chocolate Chunk Chocolate Pie. And I saved the best for last. Yes, it does have the word 'chocolate' twice in its title. (You know, it's rude to keep pointing out my weakness publicly like this.) Creamy chocolate-chess-pie filling with chunks of chocolate throughout. I love this pie. The end.

If you happen to eat things BESIDES pie on Thanksgiving, I've got some tips for baking, brining, and other stuff HERE and HERE.

I hope to get to a cranberry post next week, but just in case I don't, check out some of the recipes in THIS POST.

15 Best Soups

BEST OF THE TASTY CHEAPSKATE



I love soup. I love it so much that if you check the RECIPES section of this blog you'll find many many soups. I tried to choose my favorites, but even then I did a bad job narrowing things down (I chose fifteen and could have kept going, but these really are the BEST). I hope you love some of these in the cold months ahead as much as I do. Note: I wanted to re-do some of the ugly pictures (you can see that my photography has improved over the years even if it's still not perfect), but I simply didn't have time. One day maybe I will, but for now, know that they are delicious and usually gorgeous.



1. Beef Stew. Simply the best. But not the easiest. But the best. Ever.



2. Cheesy Potato Soup. This is my big group cheapskate go-to. It can feed a crowd on a few dollars. And it's amazing.



3. Meatball Soup. Italian lovers, this is going to be your jam. Also, a great crowd pleaser.



4. Moroccan Carrot Soup. The best carrot soup ever. Mmm. I'm seeing this in my near future.



5. Scared Silly White Chili. Perfect for Halloween. Or whenever. It's the best white chili I've had.

 

6. Broccoli Cheese Soup. The best. We eat this every year for Christmas Eve. Simple, delicious, lovely with sparkling cider.



7. Crock Pot Creamy Chicken and Ranch Chili. We can't do this without at least one crock pot recipe right. This one is delicious.



8. Green gumbo. Super Greens. Here you go. This looks ugly. I've made it often and it always does. But it tastes fantastic and is LOADED with greens you don't usually eat.



9. Spinach Soup. And while we're talking greens.... I make this when I have a bunch of spinach that needs using, or I feel a little draggy and need a green boost. It's easy. It's good for you. It tastes delicious. It really is good, which you might need to take on faith if you think that you and yourn feel a little nervous about something called Spinach Soup. But if you're frightened, try it's more carbalicious sibling, Spinach Potato Soup. You might find it more accessible for your crowd and it's still packed with spinach.



10. Corn and Kale Chowder. Again with the greens. But don't worry, this one has corn and potatoes too, so it's less frightening. And sooo good.



11. Fire Roasted Fish Soup. You don't have to love fish to like this. It's so good. A little heat, a little cool.



12. Creamy Tomato Basil Soup. Tomato soup is my favorite. It just is. This is a tiny bit more grown up than the \Campbell's. And world's tastier. It deserves a more grown up picture, but I haven't had time to get one:(.



13. Summer Stew. This really is best in summer, but I've had it in winter too.



14. Thai Soup. When it gets cold, I always crave tangy, creamy things. This hits that spot.



15. Zuppa Tuscana. Yes, that Zuppa Tuscana. Only better. It just is. So so good.

Brussels Sprouts--Two Ways

BEST OF THE TASTY CHEAPSKATE



Sorry, universe, but I can't write about cookies all the time. (Don't worry, next week we'll be writing about cake.) 'Tis the season for cool season vegetables (even if southern Indiana hasn't figured out the whole 'cool season' thing yet).

Because of that, it's time to tackle the most unfairly hated of all vegetables: the Brussels Sprout.

I think we're going to have to blame either '50s pop culture or '50s housewifery or both for this hatred. Apparently, back in the day, people used to boil the unfortunate little vegetables, which is really the only way NOT to prepare these guys. Sauteed, baked, or even raw, they're pretty delicious, but boil them up and you get soggy, bitter greens. No thank you.

Below, you'll find two of my favorite recipes for making Brussels Sprouts. They are amazing--like fancy restaurant good. They're easy. They're seasonal. They are not your 1950s Brussels Sprout.

Roasted Brussels Sprouts with Garlic Aioli. Warm, creamy. Better than any appetizer ever.

Brussels Sprouts with Cranberries, Pecans, and Goat Cheese. Perfect for November, or any time.

They're not half bad on their own either. You can eat them raw in any cole slaw style food. Or stir-fried with a bit of oil and salt and pepper.

My Favorite Dal

BEST OF THE TASTY CHEAPSKATE



Since last week, I posted my two favorite naan recipes, this week I thought it'd be apropos to post my two favorite dal recipes. Especially with the cooler weather and rain we've been having--it's been making me crave warm comfort foods like crazy.

My very favorite to-die-for dal is this Dal with Tomatoes and Cream. I'm actually also kind of fond of the post I wrote about it, so if you like you can go HERE to see/read it. If not, I'll post the recipe below as well. It's just so good it will convert you.

My second most favorite ever dal is this Coconut Red Lentil Dal--beautiful (it's the image featured above) and with an amazing combination of flavors. Find the original post HERE if you're so inclined or the recipe below.

Dal with Tomato and Cream
adapted from Steamy Kitchen
Serves 4
Cook time: 1 hour
Cost: $1.95
(lentils: .50, tomatoes: .75, butter: .30, cream: .35, other stuff: .05)

1 C dry lentils
1 14-oz can diced or crushed tomatoes (I used home-canned)
1 Tbsp minced garlic (3-4 cloves)
1/2 tsp ground ginger (you could also use 1/2-1 Tbsp grated fresh ginger)
1/2 tsp cayenne pepper
1 C water
4 Tbsp butter
1/4 tsp pepper
salt to taste
1/3 C heavy cream
2 Tbsp fresh cilantro (didn't have, so skipped. Would have been lovely--for my picture and my palate)

Note for the calorie/fat conscious: You can skip the cream, but not the butter. (Or possibly visa versa.) I tasted it before adding the cream and it was seriously already to die for. Yes, the cream added even more amazingness if such a thing could be, but you could get away without using it. The butter, however, added a smooth  flavorfulness that I don't think you should live without.

Check lentils for stones (I've never found one, but I don't want to either). Put lentils in large sauce pan and cover with 2 inches of water. Bring to a boil. Reduce heat and simmer uncovered for 10 minutes. Drain water and return lentils to the pot. You can mash some of them against the side if you will.

Add crushed tomatoes (I pureed my home-canned ones and left the juices in, so it was pretty watery). Add ginger, garlic, cayenne pepper, water, butter, salt and pepper. Cook for 1 hour until dal is thick with most of the fluid cooked out. Check the pot periodically and if your water cooks out before it's done, just add more. Take off heat and stir in cream. Garnish with cilantro if desired.




Coconut Red Lentil Dal
adapted from 101 Cookbooks (her ingredient list is perfect; her instructions a little fussy to my mind)
Prep time: 15 minutes
Cook time: 1 hour
Cost: $2.55
peas/lentils: .20, carrot: .10, fresh ginger: .02, butter: .02, green onions: .36, raisins: .10, coconut milk: 1.30, tomato paste: .20) cilantro: .25)

1 C yellow split peas (I didn't have so subbed in regular old lentils--the greenish kind you find at Walmart)
1 C red lentils
7 C water (I wasn't sure I should trust this and almost used chicken stock instead, but 101 Cookbooks came through for me and the water worked fine)
1 medium carrot, diced
2 Tbsp fresh ginger, peeled and minced
2 Tbsp curry powder
2 Tbsp butter (or olive oil for a vegan option)
8 green onions, thinly sliced
1/3 C raisins (again, I hesitated here, but went ahead with it--totally awesome. You have to add the raisins. They cook so that they kind of mush into everything else, but add a nice earthy pop of sweetness to the brew)
1/3 C tomato paste
1 14-oz can coconut milk
2 tsp fine grain sea salt
1 small handful cilantro, chopped (this could be optional, but I do love me some cilantro)

Rinse peas and lentils until they no longer put off a murky water. This took more rinses than I expected. I'm not sure it's worth it, but I expect it might lower the gasaciousness of the legumes. Place them in a big pot and cover them in the water. Bring to a boil.

Reduce heat and simmer. Add carrot and 1/2 Tbsp of ginger. Cover and simmer 30 minutes or until peas are soft.

In the meantime, melt your butter in a small skillet. Add curry, ginger, half the green onions, and the raisins (seriously, don't skip them, even if you hate raisins). Saute for a couple minutes (you should start smelling the seasonings) and then add the tomato paste and saute for another minute.

Add this to the simmering soup (add it after the first 30 minutes). Add coconut milk and salt. Simmer, uncovered for 20 more minutes. It will thicken up and you should give it a stir here and there to be sure it's not sticking to the bottom of your pan (if it is, turn down the heat or stir it more frequently or both). I liked it nice and thick. (How thick you may ask, especially if you're not used to making dal? Well, I hate to use the word pasty here because it's not a word we usually use with food to mean good things, but you'll want to get it less soupy and more pasty. Not so pasty you could make a pinata out of it or anything, but definitely on the pasty spectrum. Hope that helps.)

And I really liked it with some cooked farro thrown in.

Serve garnished with remaining green onions and cilantro.

My Favorite Naan

BEST OF THE TASTY CHEAPSKATE

Naan is one of my very favorite breads. It is good with something exotic like dal or chicken tikka masala. But it is just as good plain or with peanut butter.

If you want to go fancy, you can work garlic, rosemary, basil, tarragon, dill, or parsley into the dough. And people will basically think you're the bread goddess of the universe.

Or, well, like I said keep it simple. Or add jam or honey. It's hard to go wrong with jam or honey. It's just amazing no matter what you do.

I have two go-to naan recipes. They're both completely amazing. The first is my absolute favorite. The second is a very very close second and it does not require the rise time the yeast naan does, which makes it mightily convenient some days.

You'll find both recipes below. (Quick naan is pictured above, but they both look basically the same.)

Naan
adapted from mybakingaddiction.com
makes about 15
Prep time: 15-20 minutes
Cook time: 20-30 minutes
Rise time: 45-60 minutes
Cost: $.80 (that's about $.06/piece)
(yeast: .05, sugar: .05, milk: .03, egg: .10, whole wheat flour: .36, white flour: .21)

Note: You're going for about 4-4 1/2 C total flour. I usually like to work in some whole wheat flour. I wouldn't add more than 2 C of whole wheat, but hey, if you're a hundred percent kind of person, go for it, and let me know how it turns out. Generally, I use more like 1/2-1 C whole wheat flour in my naan. 

1 Tbsp active dry yeast
1 C warm water
1/4 C white sugar
3 Tbsp milk
1 egg, beaten
2 tsp salt
1 C whole wheat flour
3 1/2 C all-purpose flour

In large bowl, dissolve yeast in warm water. Stir in sugar, milk, egg, salt, and 1-2 C flour. Add another cup flour and then add flour y 1/2 cups until you can't mix it with a spoon anymore. Turn it out onto the counter to knead, add extra flour as it becomes necessary. Remember that you want to keep your ball of dough nice and supple--not sticky, but not a hard ball of dough either. (Although naan is much more forgiving of mistakes than a loaf of bread or rolls; that's one of the things to love about it.)

Let rise an hour or until it's doubled in size.

Punch it down. Note: At this point, if you'd like to get fancy, you can knead in minced garlic, rosemary, or any other herbs you'd like to fancify your bread.

Pinch off pieces of dough about the size of golf bass. Roll into balls and let these rise for about 20 more minutes. (Note: If you're pressed for time, you can skimp on this rising time and still get great bread.)

Heat cast iron skillet (or another skillet that can get hot; the grill would work too if you're skilled in that area). I heat to a bit above medium-medium high. Lightly oil skillet.

Roll out dough as thin as you can and as circular as possible. Place dough on skillet. You can brush it with butter for a special treat, but I usually don't. Cook 1-2 minutes on first side until it starts to get little puffy air pockets. It'll look like this:

(If by any chance it doesn't look like this, don't despair. It will probably still be fine. Check your heat and make sure it's not too low.)

Flip it and cook on other side for another minute or until lightly browned. And then keep going.

Quick Naan
adapted from The Good Loaf
makes 12-15 6-7-inch naan
Prep time: 5 minutes
Rest time: 30 minutes (it can be shortened; oh yes, it can)
Cook time: 20-30 minutes
Cost: $1.00
whole wheat flour: .20, flour: .30, yogurt .50

1 C whole wheat flour
3 C all-purpose flour
1/4 C sugar
3/4 tsp baking powder
3/4 C plain yogurt (I used full-fat, but any will do)
3/4-1 1/4 C water

Combine flours, sugar, baking powder.

Add yogurt and 1/2 C water. Mix. Add more water as necessary to get your dough to come together into a nice ball of dough. It will feel dense and just a tiny bit tacky, but it won't stick to your fingers at all.

Let it sit for 30 minutes, or less if you're pressed for time.

Roll it into 2-inch balls. Heat skillet (I used cast iron skillet) to medium high while you roll the dough balls as flat as possible with rolling pin. Add a little oil to skillet. Cook one at a time on medium high heat. When one side is golden browned, flip. Cook briefly on other side; it will probably bubble puff in a few areas and should only need 30-90 seconds.

Remove to plate and continue the process.

Crock Pot Italian Chicken

BEST OF THE TASTY CHEAPSKATE

In honor of Labor Day, I'm bringing you a dish--not for a picnic--but for a nice low-labor dinner for a high-labor day. It's great for anything in the world (Sunday dinner, soccer days, lazy days, hot days, cold days, weekdays), including bringing to friends who need a nice meal. 

If you'd like to read the initial post, which I just think is hil-a-ri-ous. Because of course, I'm just hil-a-ri-ous, you can find it HERE. 

Also, if you forget to crock pot it, and still want this, I'd bet you could put it all in a 9x13 inch pan and bake for about 40 minutes, and come out with a win.

Crock Pot Italian Chicken
Serves 6
Prep time: 3-10 minutes
Cook time: 6 hours in crock pot
Cost: $4.85
(chicken: 4.00, cream cheese: I got mine for .50, but a more normal yet still cheap price is a little over a dollar, white sauce: .30, Italian dressing packet: homemade: .05; I don't know how much it is to buy it.)

4 chicken breasts--about 2 lb.
8 oz. package cream cheese
1 can cream of chicken soup (or 2 Tbsp butter, 2 Tbsp flour, 1 C milk, 1 tsp bouillon granules)
1 packet Italian dressing mix (or 2 Tbsp homemade Italian dressing mix)

2 handfuls spinach (optional, but this does make you feel like you're winning at life)

Put chicken in crock pot. Add cream cheese in chunks. Add cream of chicken soup and sprinkle with Italian dressing mix. Cook on low for 6 hours (my chicken was frozen; if yours is thawed, this will take less time) or whenever dinner is [Note: It is possible to overcook this. I mean, it's still good, but your chicken can get a little mushy, so be warned.]. 

If using spinach, toss it in the crock pot, 15 minutes before serving. 

When ready to eat, shred chicken and mix chicken with cream cheese, sauce, and seasoning. Serve over rice or starch of your choice. We had a salad on the side the first day and broccoli the next day. I also thought it would be really good with a few lovely seasonal tomatoes sliced up on the side.

If making a white sauce instead of using cream of chicken soup:

Melt butter in a pot. Whisk in flour and bouillon. Let bubble for 1 minute, stirring constantly. Whisk in milk. Stir until boiling. Reduce heat and simmer until thickened (should take 1-3 minutes).

Raisin Peanut Butter Breakfast Cookies (cheapskate Larabars)

BEST OF THE TASTY CHEAPSKATE

I love these so much that posting about them on a hungry stomach is just a terrible idea. I'm going to have to rush through this, then hurry into my kitchen and make some more. They are just fantastically good. They make for a quick grab-and-go breakfast if your kids sleep in (like one of mine did this morning). They make for a great post workout snack. They make for a great healthy dessert that doesn't really taste like a healthy dessert.

They are like Larabars in that they combine fruit and nuts (and chocolate) to make something divine. But they combine the cheapest dried fruit and the cheapest nut. The cost of the entire batch is about not more than $2.00. The last time I bought a box of Larabars on sale, it was $5.00.

And the truth is that they taste 500 times better than those expensive Larabras. So make them.

(P.S. Freeze them if you want to keep them around longer than 40 seconds. My kids descend upon them like locusts of Biblical fame--consuming all.)

You can find the recipe below and the original post HERE.

Want more Larabar knock-offs. Try THESE. Or THESE BROWNIE BITES.

Raisin Peanut Butter Breakfast Cookies (aka Cheapskate Larabars)
adapted from Chocolate-Covered Katie
Makes about 12 (um, a little foggy here on the amount; I must have been snitching too much dough)
Prep time: 5 minutes
Cost: $1.70
peanut butter: .70, raisins: .70, peanuts: .30


Note: These are oily when you form them into balls--at least mine were. I just set them on a paper towel and all was well.

Another note: If you'd like, you can add any variety of dried fruits or nut butters. I did a batch with raisins, coconut, peanut butter, and almonds. It was also delicious, although this original recipe was still may favorite. Nevertheless, feel free to play around with the recipe a bit.

1 1/4-1 1/2 C raisins
3/4 C peanut butter
6 Tbsp peanuts (I used raw, but plain roasted will work too)
3/4 tsp vanilla
dash of salt if that's your thing (it's mine)
chocolate chips, optional (I added them sometimes and didn't other times--both were awesome)

Combine raisins, peanut butter, and peanuts in a food processor. (Note: In an attempt to save on dishes I tried this in my cheap blender. It didn't work; the raisins were just too sticky.) Process until smooth (you'll have a few bits of peanuts, but not big chunks) and coming together like a dough. Add vanilla and salt (if using) and process. (If using chocolate chips, you can add these at the very end and give them a whirl or two, but I like mine chunky so I didn't pulverize them.)

Take out, form into balls. Place balls on waxed paper or paper towels and press into cookie shapes using a fork or spoon.

Spinach Enchilada Lasagna

I promised better pictures this year. It was a dirty lie. I'm sorry. This isn't, to be fair, an easy food to photograph, and my good camera is currently out of commission. But, well, I did my best. 

Don't be discouraged by ugly food. This is a creamy delicious simple meal that is great for a crowd. It's basically a vehicle for cheese. but, you know, there's a layer of spinach, so we tell ourselves it's dinner.

Spinach Enchilada Lasagna
adapted from allrecipes
Prep time: 10-15 minutes
Cook time: 20-25 minutes
Cost: $5.50 (this is about $.45-.90/serving)
tortillas: 1.50, sour cream: .50, salsa: 1.00, cheese: 2.00, spinach: .50

Note: The original recipe called for corn tortillas and this is so delicious like that. But Kip prefers flour, and that's good too. I also like it with half corn and half flour. You get the flavor of the corn and the texture of the flour.

Note #2: You'll notice the cheese has a wide range for measurement. Kip loves this super cheesy. I feel when we use too much cheese, it takes over all the flavors, and it's like eating a pan of cheese (not that there's anything wrong with that...). So decide which way you want to go with this.

Note #3: I'd bet (though it is untested) that this would work just fine in a crock pot on low for 3-4 hours. 

1 C sour cream
1 C green salsa (green enchilada sauce works as well)
1 bunch fresh spinach
2-4 C Monterey Jack cheese
1 package corn or flour tortillas

Preheat oven to 350 degrees.

Stir together the sour cream and green salsa. Spread a bit on the bottom of a 9x13 inch pan.

Layer tortillas, sour cream/salsa mixture, spinach, cheese. Repeat until sour cream/salsa mixture is gone (2-3 layers), then top with a layer or tortillas and cheese.

Bake for 20-25 minutes.

Enjoy!