Say cheese

The recipe for these cheese muffins was featured on The Pioneer Woman's website. They have a nice spongy texture on the inside. My family enjoyed them, and they were a cinch to throw together. I must admit that I am obsessed with cheese. I couldn't live without it. So, I wished the cheese flavor in these muffins were a little stronger. Next time I'm going to use sharp cheddar instead of colby-jack.

THE RECIPE:

1 1/2 c. flour

2 Tbsp. sugar

1 Tbsp. baking powder

1/2 tsp. salt

3 c. shredded cheese

1 c. milk

1 egg

1/4 c. melted butter

Whisk together dry ingredients, then stir in cheese. In a separate bowl, whisk together egg, milk and butter. Pour milk mixture into dry ingredients and stir with a spoon to combine. Bake in greased muffin tins at 375 degrees for about 20 minutes. Makes 12.

Ham it up

I got this recipe for smooth, creamy split pea and ham soup from my cousin's food blog, Table for 7. It calls for a ham hock, which, for me, was the meaty bone left over from the spiral-sliced ham we had the previous night. The soup was really tasty, and it was something different for us. I had never made split-pea soup before, but I'll definitely make it again. And like my cousin pointed out, it's creamy but there's no cream in it. How cool is that?

THE RECIPE:

1 onion, chopped

1 Tbsp. butter

2 1/2 c. dried split peas

1 ham hock

8 c. chicken broth

6-8 peppercorns or ground pepper to taste

1 large carrot, diced

2 stalks celery, diced

Salt to taste

Saute onion in butter in large pot. Add peas, ham hock, broth and pepper. Bring to boil, then cover, reduce heat and simmer for 30 minutes. Add carrots and celery, and simmer for 15 minutes more, or until veggies are tender. Remove ham hock. Cut off any remaining ham from bone and add to pot. (I probably got a cup of small chunks.) Discard bone. Using a blender, mix soup in batches until creamy and smooth. Add salt and pepper to taste. Serve with toasted rolls.

Homemade fast food

These little Mexican-style calzones are basically homemade fast food. They were good -- nothing fancy -- but good for a night when I didn't have much energy left. My family liked them. I'm sure you could make them Italian-style, with spaghetti sauce instead of salsa.

THE RECIPE:

3/4 lb. ground beef
1/2 package taco seasoning
1/2 c. chunky salsa
1 can large refrigerated biscuits, such as Pillsbury Grands
1 c. shredded cheese
Sour cream and extra salsa for dipping

Brown ground beef with taco seasoning. Drain any excess fat, then add salsa. Mix in cheese. Roll out biscuits into six-inch circles. (Use cooking spray so the dough doesn't stick.) Spoon in meat filling, fold over, and press edges together. Place on greased cookie sheet. Bake at 375 degrees for 12 to 14 minutes, or until golden. Serve with sour cream and salsa for dipping.

Just eat it

I cringed at a piece of information I read in this month's Parents magazine: "One study conducted for the U.S. Department of Agriculture found that every American wastes, on average, more than a pound of food a day."

I went to the department's website for more information. In 1996, researchers found that up to 20 percent of all food produced annually for human consumption in the United States goes to waste. The value of the wasted food is estimated at about $31 billion per year. These lost resources could have fed 49 million people, the site said.

I'm relieved to say my family definitely does not waste a pound of food per person every day. Not being wasteful is important to us, but it's hard not to waste a little when you have kids. We try to limit the waste by only offering our kids portions we really think they'll eat. It's better to start small and add more if they are still hungry. And we always eat leftovers until they're gone, even if we're sick of them.

Wasting food is not only economically inefficient, but it's also socially irresponsible. You know the cliche "There are starving children in Africa..."? Well, it's not so cliche. I've been there, and I've seen starving children. There are also some in our own country, and even in our own back yards.

Let's all try a little harder, eh?

Let the gingerbread man eat cake

This old-fashioned gingerbread pudding cake is perfect for the holidays. Serve it with homemade cinnamon whipped cream, as I did, or with a scoop of ice cream. It tastes delicious, and it's unique.

THE RECIPE:

2 1/2 c. flour
1 1/2 tsp. baking soda
1 1/4 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground allspice
1/4 tsp. ground nutmeg
1/2 c. butter, softened
1/2 c. sugar
1 egg
1 c. molasses
1 c. water
3/4 c. firmly packed brown sugar
2 c. hot water
1/2 c. melted butter

Heat oven to 350 degrees. Combine flour, baking soda, ginger, cinnamon, salt, allspice and nutmeg in medium bowl; set aside.

Beat 1/2 cup butter and sugar in large bowl until creamy. Add egg, then molasses. Add flour mixture and 1 cup water. Pour batter into ungreased 9x13 pan and sprinkle with 3/4 cup brown sugar.

Combine 2 cups hot water and 1/2 cup melted butter in medium bowl; carefully pour over top of batter. Do not stir. Bake for 40 minutes or until gingerbread is cracked on top and toothpick inserted in center comes out clean.

Cinnamon whipped cream:

1 c. whipping cream
2 Tbsp. sugar
1/2 tsp. vanilla
1/4 tsp. ground cinnamon

Beat ingredients with an electric mixer on medium speed until soft peaks form.

The king of corn

I'll be darned if this isn't the best creamed corn ever. This is one of those dishes I look forward to around the holidays. My husband's aunt bestowed the recipe upon me after my husband talked it up for our first couple of years of marriage. He wasn't kidding. The whole family agreed Thanksgiving would have been ruined without it.

THE RECIPE:

20 oz. frozen corn (white, yellow or both)
9 oz. whipping cream, divided
1 tsp. salt
4 tsp. sugar
2 Tbsp. butter/spread
Pepper to taste OR a pinch of white cayenne
2 Tbsp. flour

Combine everything except flour and 2 oz. whipping cream in pot and bring to boil. Simmer 5 minutes. Blend flour with reserved cream and add to corn mixture to thicken. Serves 6.

*Note:  over the years, I have been using half milk, half cream with great results. We don't miss the extra calories.

Crazy cranberry craving

This cranberry salsa is addictive, festive and every other wonderful -ive. The red from the cranberries is deliciously complemented by green flecks of cilantro and spread over a combo of cream cheese and sour cream. Serve it with tortilla chips. I'm telling you, this dish gets nothing but praise.

THE RECIPE:

8 oz. cream cheese (I use reduced-fat)
1/2 c. sour cream (I use reduced-fat)
12 oz. bag fresh cranberries, rinsed
Half a medium onion or 3-4 green onions
Half a cilantro bunch
1 jalapeno or Anaheim pepper, seeds removed
2 cloves garlic, pressed
1 tsp. salt
1/2 c. sugar
Juice of 2 limes

Mix cream cheese and sour cream and spread on platter for bottom layer. Blend everything else in food processor to form top layer. Serve with tortilla chips. Refrain from overindulgence.