I just love Christmas, don’t you? I remember when I was younger, my sister and I would get toys and we would HAVE to open them the moment we received them. I’ve developed more self-control since then. In fact, I haven’t used any of my beautiful new toys this year. And I got some good ones…
 
To all of the “What’s for Dinner” Blog readers who were distressed for me over my no-pots-or-pans plight I have great news: my parents gave me a set of pots and pans for Christmas! They are beautiful too!
 
Mom and Dad got me Rachel Ray’s 10-Piece Stainless Steel Cookware Set. It has orange handles…very Crystal.  (That’s it below.Isn’t it pretty? )

They also found the perfect blender for me. My old blender no longer crushes ice or – well, blends.
 
I’m very excited about my new items, but I have yet to use them. Basically I want to sort of christen them with really great food. So I wanted to ask all of you, what should I cook for the first time in my new cookware? And what should I blend in my new blender?

I’m still stuffed from all the holiday feasting, but I wanted to share this recipe for Leek and Garlic Mashed Potatoes - possibly the best mashed potatoes I have eaten.

I don’t know if it’s the addition of leek or how the potatoes are cooked in chicken broth, but this recipe has become the new favorite mashed potato in our house. For us, it even tops those mashed potatoes that are full of sour cream and cream cheese. For Christmas, I used regular, peeled russet potatoes; for Thanksgiving, I used red potatoes and kept the skins on. Both were yummy.

Leek and Garlic Mashed Potatoes

3 pounds potatoes (about 8), peeled and cut into pieces

2 cups sliced leek with some of the green top (about 1 medium)

4 cloves garlic, peeled

3/4 teaspoon salt

1 cup chicken broth

1/4 cup heavy cream

1 tablespoon butter

In 3-quart saucepan, place potatoes, leek, garlic, salt and broth. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until tender (do not drain). Mash potato mixture with masher or electric mixer. Add cream and butter; continue mashing or beating until potatoes are light and fluffy, adding more cream if necessary.

This year for Christmas my sister asked for a ‘micro plane.’ I’ve put the name in quotes because I’m still not sure if that’s what it’s called. The reason I’m uncertain is because as I scoured the city for this device I was met with vacant stares from almost every department store salesperson I spoke too.

(Of course I realize my mistake in searching for this device. I was avoiding Someone’s In the Kitchen. I get it now — for kitchen needs Someone’s in the Kitchen is your best bet. But it also seems to be the most expensive bet.)

As a result of my feverish search throughout Rapid City for a ‘micro plane’ I spent a lot of time in the utensil sections of all of those department stores. As I stared glassy-eyed at the various kitchen utensils, gadgets and specialty pieces I realized that there are hundreds of specialized devices designed to do only one job.

As a slightly cynical and naturally suspicious person my immediate reaction to these devices is to find them useless and assume they are just one of the great cooperate machine’s capitalist attempts to part me from my money. In fact, a good kitchen knife and some skill on the part of the person using it will usually accomplish the most tasks quite nicely — right?

Well, I’ve been thinking about it ever since I spend $20 on Tonya’s ‘micro plane’ – which I did end up having to get at Someone’s In the Kitchen; and by the way the lady knew exactly what I was talking about the moment I said the words. I really shouldn’t be so afraid of spending a few extra bucks in that store.

Anyway, I’ve come to the conclusion that I don’t have enough skill with a kitchen knife to do what those specialty gadgets do. Heck I have an apple corer/slicer that I use constantly. Plus, while I was on my crazy search for my sister’s ‘micro plane’ I found the coolest new garlic chopper and I bought one for my mom and my aunt Mary.

I still think a lot of those gadget-thingies are a waste of money and/or kitchen counter and drawer space, but some of them are incredibly useful. So it got me to wondering, which gadgets do people like the best? And which ones should I buy as a I build my gourmet kitchen?

I already admitted my most-used specialty item is my apple gadget. Heck I don’t think I would eat apples at all if I didn’t have that thing.

So what’s your favorite or most useful kitchen gadget?

This Saturday my friend Dee and I will be hosting a Christmas party. Personally, I like variety and I know how to make a few crowd-pleasers. So, for this one we’re taking it easy, nd doing it up simple.

Sometimes simple is the best. But, I’m wondering: when it comes to party food does it have to be fancy? Or does variety trump elegant? Either way, I thought I’d share our plans for the menu. Most of it is stuff right out of a jar or a bag but I threw in a few recipes for you:

I have a few friend who LOVE Mexican. So for them we’ll be putting out a nacho spread:

• Festive red and green tortilla chips
• Taco Meat (just hamburger cooked with a packet of seasoning I prefer Schilling)
• Salsa (mild Pace is my favorite)

Queso Dip
1 Brick of Velveeta
1 Jar of Salsa

Cut cheese into cubes. Combine cubes and salsa in a microwave-safe dish. Melt for 30 seconds. Stir. Melt for 30 seconds. Stir. Repeat until melted and combined. Careful. This stuff is like lava after it’s done.

Guacamole
2 avocados, peeled and pitted, cubed or lightly mashed
2 tablespoons lime juice
1/2 cup sour cream (do not use light – gross)
2/3 cup mild salsa (I use Pace)
1 tablespoon dried onion flakes
1/2 teaspoon cayenne pepper
1 teaspoon garlic salt

I don’t think it really matters what order you put all of this stuff together, but I always combine the wet ingredients first. In fact, I usually combine them in the exact order I have them listed above. This is just where I start. Usually add a bit more of something or leave a bit of something out, depending on my mood or how big the avocados are.

• Cubes of French bread
• Spinach Dip (I use the recipe for Knorr spinach dip that is on the package of Knorr vegetable soup mix. But I leave out the water chestnuts and the green onions. )
• A beautiful variety of crackers

Bacon Cheese Ball
1 package of cream cheese (softened)
1/2 cup shredded cheddar cheese
1 tablespoon onion salt
1 tablespoon dried onion flakes
2 tablespoons garlic salt
1/2 cup bacon bits (real bacon works best)
1/4 cup green onions chopped

Mix it all together good. This one is best if you let it sit overnight. (Warning this is a salty snack.)

• We’re also doing the standard veggie try with ranch dressing and some salami and cheese.
• Plus, I’m trying to work up some cocktails. We might do an egg nog and a hot apple cider. The problem is, I’ve never done either before unless it was out of a carton. I think it might be a bit of a disaster.

Anyone got some great punch, egg nog or apple cider recipes for me? Or even awesome (and easy) party food ideas. Help!

We’ve always been by-the-book for our Christmas Eve meal: corn chowder (the kids’ favorite) and Christmas cookies. Then we head to church, take a drive to look at Christmas lights and open the gifts from farflung relatives. Puzzles, hot chocolate and more cookies fill the night.

But Christmas Day is another story. One year we had a big breakfast (after more gifts were opened). In recent years,  we’ve had a guest or two join us for a 1 p.m. dinner with whatever I felt like fixing - ham, roast beef, mashed potatoes and a couple of pies.

It doesn’t quite feel like a tradition, which is why I want to know: What do you make for Christmas dinner? I’m ready to shake things up and need some ideas. Is it turkey? Roast beef? Recipes would be appreciated, too. I’d even be willing to part with my corn chowder recipe if anyone would like it.

About six months ago I got a bonus at work. Which meant I actually had a few extra dollars to invest in my kitchen equipment, and I decided I needed a whole set of pots and pans. Now, I’m no gourmet, so I don’t need the super amazing high-end equipment that say, my mom might need. Plus, I can’t really afford that anyway. I just need something sturdy (and preferably stylish) to practice on.

Well, in my search for inexpensive kitchenware, I found a great deal. A ten-piece set of stainless steel pots and pans that came with a whole set of bamboo utensils, knives in a block and even a cookie sheet. And the whole thing was under $100 on sale.

I pounced at the deal. I got my new goodies home, unpacked the box and put everything in the cupboards. I felt like I was already a better cook – probably because everything matched. I know it’s insane, but that’s how I felt; matching kitchenware equals good cook.

Anyway, I didn’t cook anything for a while. Honestly, that’s because I’m not in the habit of cooking. I mostly microwave and reheat. But about a month later I did finally use a pot to make spaghetti. I boiled the water, threw on the sauce and everything seemed great – until I did the dishes.

My “stainless steel” pot had what looked like rust spots on it. I thought, “I must be crazy or hallucinating. These pots are stainless steel.” So I just washed it and then let it sit in the drainer. The next pot I used was the big one. I hard-boiled a dozen eggs. I hadn’t looked at my other pot for a few days, so I had sort of forgotten about the mysterious spots – until I did the dishes.

My big boiling pot (yeah I don’t know the proper names for these devices) had the same rusty-looking spots as my spaghetti pot. I washed it and let it dry and then re-examined it and my spaghetti pot. The spots may not have been rust, but these pots were supposedly stainless steel. Doesn’t that mean they shouldn’t get, oh I dunno, stains?

Sadly, in the end, I had to return my low-end pots and pans – and all of the goodies that came with them. (I really miss those bamboo cooking-utensils). But now I’m pot-less. And pan-less! I can’t even make spaghetti because I really have nothing to boil water in! It’s sad, but I’ve been eating a lot of McDonalds lately, and I’ve even reverted back to the pathetic re-heating and microwaving habits of my college days.

So I need help people. What kind of pots and pans do you recommend? Like I said, I can’t do high-end stuff, but I obviously can’t tell what the bottom-line stuff is either (Phillip something is what my rusty stainless steel was). Oh, I also have some qualifications I’m trying to stick to.

I love stainless steel and I love red enamel. Everything in my kitchen is either stainless steel or red and I’d like to stick with that. Also, speaking of sticking, I’m kind of anti-non-stick coating because I’m just scared all of that plastic will eventually cook off and I’ll end up eating it.

So, now it’s your turn: What’s the good stuff? Not the best stuff but good stuff? Which bits of your kitchenware have been the best?

Fellow blogger Crystal says Christmas is about fudge — but let’s give a Christmas cheer for shortbread. I like chocolate … but I think I like butter better. I always make shortbread for the holidays, and often make cutout cookies with it. I believe it was last Christmas while visiting my mom that I first tasted the cookies from the recipe below — and they were the best shortbread cookies ever! They weren’t Mom’s cookies, though — they were dropped off by one of her friends. My mom has a lot of friends, and I don’t keep up on them very much — but for these cookies I found out which friend and asked for the recipe.

Now another Christmas is here, and this weekend is going to be the cookie baking weekend. These cookies are on the top of my list. The recipe doesn’t say they work for cutout cookies, but I might try a few out that way. Or to give them a Christmas-y appearance, I might just mix some food coloring into the dough. Here’s the recipe:

Coconut Shortbread

1 cup butter

1/2 cup sugar

2 cups unbleached flour

1 teaspoon vanilla

1 cup shredded coconut

1/8 teaspoon salt

Cream butter and sugar well. Add the rest of the ingredients. Work into a dough with the fingers. Form into two rolls of about 1 inch in diameter and about 9 inches long. Wrap each log in wax paper. Chill overnight or for several hours. When ready to bake, cut 1/4 inch slices from the log and place slices on an ungreased baking sheet. Bake for 10 minutes at 350 degrees.

By Crystal Hohenthaner

Journal Staff

As an impatient, single woman-on-the-go my microwave has become my best friend in the kitchen. Sometimes I cook, but usually I ‘zap’ my food.

I also love chocolate (almost as much as my microwave), and I especially love fudge. In my opinion Christmas is fudge season. But a few years ago the more domesticated members of my family (like my mom and my sister and my aunt Mary) decided fudge was too much of a hassle.

Well, I was extremeley dismayed. Christmas just doesn’t taste like Christmas if I don’t get my fudge. But what was I supposed to do? I don’t have a double boiler…or any semblance of patience. There is no way I was going to be able to make my mom’s recipe for fudge. (Which is, incidendally, delicious!)

I was lamenting my fudge-less state a few years ago while I was buying groceries at the HyVee in Brookings.  The cashier — Amanda I think it was — totally understood my plight. So, she gave me her recipe for microwave fudge.

I was skeptical to say the least. Especially since it only had four ingredients. But I tried it, and it is the second greatest fudge I’ve ever had! Personally, I like it best when it’s warm, but my sister tells me that’s weird. So does my aunt. And my mom.

But this fudge sure blows people’s socks off when I take it to parties. I tried variations with a bit more butter or a bit less butter. I even added mint extract once. But honestly all you have to have are the chocolate chips and the sweetened condensed milk.

Crystal’s Amazing Microwave Fudge

• 2 bags of chocolate chips (I prefer milk chocolate)
• 1 can of sweetened condensed milk
• 1 Tablespoon butter
• 1 teaspoon almond or vanilla extract
• (You also need a microwave and a large microwave safe dish)

Pour one bag of chcolate chips into microwave safe dish. Layer entire contents of sweetened condensed milk over the chocolate chips. Pour second bag of chocolate chips over combination.

Microwave for one minute.

Stir.

Add butter and flavoring.

Microwave for one minute.

Stir.

If this doesn’t do the trick microwave for 30 seconds at a time and stir between ‘zap’ sessions.

Once it’s well combined I eat some of it hot and then speread it into a pan to cool and set up. You can add almonds, walnuts, peppermint candy shards…anything you like in your fudge.

Enjoy.

Now it’s your turn:

 What’s your favorite quick and easy dessert?

By Deanna Darr

My college kids will be home for Christmas and I’d like to take them out to lunch a time or two. Any suggestions? I’d like to stay away from the chain restaurants. My son, in particular,  likes to believe that the chains are better than anything locally run; I’d like to prove him wrong by finding a couple of great eating places here in Rapid City. I’d appreciate any recommendations from our bloggers. Tell me what’s good to order, too!

By Laura Tonkyn
For quite a few years, my favorite liquor store in Rapid City has made available a locally made Tom & Jerry batter for hot holiday rum drinks. Around Thanksgiving I stopped by, but the “Tom & Jerry man” hadn’t dropped off any supply. On my third try, I was lucky enough to buy some, although there was only six containers delivered, according to the store clerk.
I stopped by again recently and there was no supply. Oh, Tom & Jerry man, where are you?
I’m hoping our bloggers can come to the rescue with a Tom & Jerry batter recipe or two. Come to think of it, how about any favorite hot holiday drink recipe?