Pepperoni Puffs.

Lorraine ran across this one recently, and has made them twice. They are addictive!


Pepperoni Puffs

3/4 cup flour
3/4 tsp baking powder
3/4 cup milk
1 egg
1 1/4 cup Italian shredded cheese blend
4 oz. pepperoni, chopped
1 cup favorite marinara pizza / pasta sauce

Grease mini muffin pan with nonstick spray. In a large bowl, combine flour, baking powder, milk, egg, cheese, & pepperoni. Stir until completely mixed. Spoon batter into muffin cups. Bake at 400 degrees for 15-18 minutes. Serve warm with marinara for dipping.

Frozen Cranberry Fluff.

Frozen Cranberry Fluff 

A family Thanksgiving favorite....

1 can condensed milk
1/4 cup lemon juice
1 can whole berry cranberry sauce
1 16 oz can crushed pineapple, drained
1/2 cup chopped nuts
8 oz cool whip

Combine condensed milk and lemon juice. Add cranberry sauce, pineapple, and nuts. Fold in cool whip. Freeze in individual containers (we use cupcake tins).

Chocolate Cream Martini.

I ran across this one in a Southern Living Christmas cookbook. I hope to make it a new holiday tradition!

Chocolate Cream Martini

3 TBSP vanilla vodka
3 TBSP Irish Cream
2 TBSP half & half
1/3 cup coffee liqueur
1/3 cup chocolate liqueur

Combine all ingredients in a martini shaker filled with ice. Cover with lid & shake until thoroughly chilled. Strain into martini glasses and serve immediately.

(If you really want to dress it up, melt a square of semi-sweet chocolate on a plate and dip the rims of the glasses into the melted chocolate. Put into the refrigerator for a few minutes to harden the chocolate before  mixing the cocktail.)

Sausage, White Bean, & Kale Soup.

I made this up recently, when desperately in need of a hearty soup. I've recently become a big fan of kale. It holds up much better than other southern greens when cooked, and doesn't get a little slimy even after sitting in the fridge for a couple of days. However, it does cook down a LOT, so even though it looks like a huge amount when you add it, it quickly shrinks.


Sausage, White Bean, & Kale Soup


1 pound good roll sausage, browned
1 onion, diced
1/2 pound carrots, diced
5 sticks celery, diced
1 pound chopped kale
3 cans white beans - (great northern, cannelini, pinto)
Salt & pepper to taste
1 tsp. cayenne pepper
32 oz. chicken stock (Kitchen Basics if at all possible)
2 cups water

Cook diced veggies with browned sausage for 10 minutes, then add everything else. Simmer for about 20 minutes. Serve with crusty French bread, or fresh cornbread.