Champagne Punch (Mocktail)

I was first introduced to this drink through my last job and a party we were hosting.  I got The Bun some regular white grape juice this week and the flavor reminded me.  This is a deliciously refreshing drink...not very sweet like most punches.  I am a punch lover!  I know you should sip punch, but in the privacy of my own home, I am a punch gulper.  This one is no exception.  I thought I would share it because it would be a great New Year's punch if you were planning a party.

Champagne Punch (Mocktail)

2 bottles Welch's sparkling white grape juice, chilled
1 (1 liter) bottle ginger ale, chilled

Stir ingredients together.  Freeze some mixture in ice ring, if needed.  Serve well chilled.  Double as needed.

Sausage Gumbo with Roasted Potatoes

Before Christmas. this was one our "Friday Night Soups".  I first noticed this recipe in Southern Living and saved it as a "to make" recipe.  I finally got around to trying it and it was very good.  The original recipe called for chicken, but I decided to just double the sausage and skip the chicken.  Of course, I used Conecuh!!

Sausage Gumbo with Roasted Potatoes

2 lbs. Conecuh sausage, cut into 1/4-inch thick slices (or andouille would work)
1/2 c. oil
3/4 c. flour
1 large onion, coarsely chopped
1 c. thinly sliced celery
2 garlic cloves, minced
2 tsp. Cajun seasoning
1/8 tsp. ground red pepper (optional)
6 c. chicken broth (or 48 oz. container)
small bag of red potatoes
olive oil
salt
pepper

In a large skillet, cook sliced sausage until browned.  Remove sausage.  Drain and pat dry with paper towel.  In large Dutch oven, heat oil over medium heat.  Gradually whisk in flour and cook, whisking constantly, for 15-18 minutes or until roux is light chocolate brown in color.  Be careful not to burn.  Stir in onion, celery, Cajun seasoning, and red pepper.  Stir for 3 minutes.  Gradually stir in chicken broth, keeping a smooth consistency.  Add sausage.  Bring to a boil, reduce heat to low and simmer for 1 hour, stirring occasionally.

Meanwhile, dice potatoes and coat in olive oil.  Season with salt and pepper and roast at 425 degrees for 30-40 minutes or until golden brown.

Serve warm gumbo over potatoes.

**We at this as leftovers the following day and I served it with rice.  I think I may prefer it with rice, which is surprising since I am such a potato girl.  The rice just sops up the juices better.  Also, the flavors were stronger the next day after they had some time to sit together.  You may consider making it the day before you plan to serve.  Has a kick, but not too spicy if I am able to eat it.

Chocolate Billionaires

We've been in full Christmas candy making mode around here in the hopes of delivering our gifts to our neighbors this week.  I've made what has become my usual Christmas gift of White Trash and decided to give this new recipe a try.  I've never had them before that I can remember, but they are good.  I wanted something for the chocolate lovers.

Speaking of billionaires, have y'all heard that Jessica Simpson has a reported $3 million contract with Weight Watchers to lose weight after she has her baby?  Dear Weight Watchers, I will cut you a deal and just take $500,000 to lose weight after I have this baby...who am I kidding?  I'll just take $50,000!  Think of the money I will save you...and I am more relatable!!

Chocolate Billionaires

1 (14 oz.) pkg. caramels
3 Tbsp. water
1-1/2 c. pecan pieces
1 c. rice krispies
1 pkg. chocolate bark (plus 1/2 pkg. if needed)

In a microwave safe dish, heat caramels and water until caramel are soft and consistency is smooth.  (I did 1 minute intervals.)  Add in pecan pieces and rice krispies.  Drop by teaspoon onto wax paper covered tray.  Place in fridge for caramel to harden, about 30 minutes.  Melt chocolate according to package directions.  Cover each caramel piece in chocolate using fork to roll and dip.  Place on wax paper and allow chocolate to harden.

Makes 3 dozen.

Pioneer Woman's Cinnamon Rolls

Well, I have now conquered making homemade cinnamon rolls.  They were much easier than I imagined.  And they are delicious!  One recipe makes about 7 or 8 pans of rolls.  Some of you may be receiving these as a Christmas gift!  I took some to church today for our Sunday school and for the Children's workers from The Bun.

I followed the recipe to a T with one exception:  I didn't use coffee in the icing.  She promises that it isn't noticeable, but I think coffee drinkers are the ones that wouldn't notice.  Those of us who aren't regular coffee drinkers, I believe, could tell the difference.  Just a personal preference...

Don't be scared to make these.  They have to take a lot of time to rise a couple of times, but you don't have to stand over and babysit them.  Just plan your time AND do your homework.  I recommend studying up on them before you make them, just so the recipe doesn't catch you off guard.

Pioneer Woman's Cinnamon Rolls

PW's Cinnamon Roll Tips

White Chicken Chili Soup

It's all at the bottom, but believe me there is a lot of chicken in this!  I've made it both with and without beans.  The two cans of beans definitely added bulk to it.  I've made a white chicken chili before several years ago and it wasn't very good.  This one was great and the flavors are similar to the Pork Green Chili that we love so much.  My only complaint is I like to make big batches of soup and eat it as leftovers throughout the weekend.  This made enough for one bowl as a leftover, so you may want to double the recipe if you are serving a large crowd or hope for plenty leftovers.

White Chicken Chili Soup

1 lb. chicken breast, cubed
1 medium onion, chopped
1-1/2 tsp. garlic powder
1 Tbsp. vegetable oil
2 (15.5 oz.) cans white beans, rinsed and drained (optional for low carbers)
2 c. chicken broth
2 (4 oz.) cans chopped green chilies
1 tsp. salt
1 tsp. cumin
1 tsp. dried oregano
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1 c. sour cream
1/2 c. whipping cream

In a dutch oven, stir chopped chicken and onion in vegetable oil until cooked through.  Stir in garlic powder and heat through being careful not to burn.  Immediately add beans, chicken broth, green chilies, salt, cumin, oregano and peppers.  Bring to a boil, reduce heat and simmer for 30 minutes, uncovered.  Just before serving, stir in sour cream and whipping cream.  Warm through.

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Four Layer Delight - Pumpkin

One of my all time favorite desserts is Four Layer Delight.  This reminds me of a pumpkin version of that, although very different in layers.  The layers aren't as defined, but trust me, there are four layers of yummy goodness!!  I think this may be a new family favorite.  I made it to celebrate Thanksgiving with my family.

Four Layer Delight - Pumpkin

1 (15 oz.) can pumpkin puree
1 (12 oz.) can evaporated milk
1 c. sugar
1 tsp. pumpkin pie spice
3 eggs
1 box yellow cake mix
1 c. chopped nuts (pecans, walnuts, etc.)
3/4 c. butter, cut into pieces
1 (12 oz.) container cool whip
1 (8 oz.) pkg. cream cheese, softened
1/2 c. powdered sugar

Preheat oven to 350.  Mix pumpkin, milk, sugar, pumpkin pie spice, and eggs.  Pour into 9x13 baking dish.  Sprinkle cake mix evenly on top.  Do not mix.  Next sprinkle nuts on top of cake mix and dot with butter pieces.  Bake for 1 hour.  Allow to cool completely.  Once cooled, beat cream cheese and powdered sugar together until smooth.  Stir in cool whip and beat until well incorporated.  Spread on top of cake.  Refrigerate.