Aluminum Foil DUCKS - Take-Home-A-Sack Easy Peasy DIY Gift Wrap for Cookies !!!

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Yesterday's post, for these Wonderful Buttery Soft Toffee Blondie Brownies featured a hint that I would be showing how to make these Aluminum Foil Ducks.

They are perfect for any leftover... well, maybe not soup but just about anything else will work.  I had a gift giving occasion recently where my wife with the inconvenient day job needed to give a small token to some folks in her office.  I had just finished a few cookies and the blondies and suggested these.

As usual a big hit and OH SO EASY.

It's one of those skills that once you think about it, spend two minutes, you too can do this.  I made my first Swan doggie bag when I was less than 10 years old and I have been doing them ever since.

It works great for your Holiday cookies!

Here's the only real trick... position your food centered, from corner to corner of the foil.  Then move the food a couple of inches forward from the center... corner to corner...   This way you have more foil on one end to make a neck head and beak...

Like this...

 Bring the two corners together (the "body" corners, not the ones that form the head and tail).  Then fold down so the food is in the cavity belly of the duck.  Crimp just around the belly so the food is air tight... it is a left over bag after all.

 Crimp the back end an inch or so from the corner.  Then gently crimp the end corner into the shape of a fan of tail feathers.  Kind of looks like a whale's tail.

 Finally, just a little bit tricky is the head.  Again, crimp tightly near the food.  This is the neck.

Then gently crimp to form the head.  not as tight as the neck so it stands out.

Finally, crimp the beak into shape...

Like this...

And there you go... A whimsical Gift Wrap for your cookies or about any leftovers you want to send home.  Use LONG sheets if you have a bigger amount of food... or even two or three sheets.  This really is very very easy.  Once you practice with the first, you will duck your friends with food over and over again!!!

Enjoy!

And if you need some ideas for cookies to fill the belly of the beast...

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So,  I am pleased to list this along with my Growing list of  "52 Ways to Cook COOKIE, BARS and TRUFFLES"!!!

Old school like classic criss cross peanut butter to new takes on interesting recipes like a beautiful Red Velvet with the cream cheese mixed inside the cookie, accented with white chocolate chips!  Even a Pineapple Cream Cheese EASY Bar with only 5 ingredients! 

Stop on by, there's always a new cookie in the cookie jar!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Toffee Blondies (Buttery Soft EXTRA Chewy Brownies) - Church PotLuck Desserts

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This recipe sort of starts my holiday baking season.  Actually my wife needed a little gift for the cleaning crew that takes care of her office in her inconvenient day job.  I remember having these as a child (50 years ago).

The brown sugar is melted into butter, making the whole thing so buttery soft and chewy.  The toffee bits are small and soften as well during the baking so the whole brownie is about as good, soft and EXTRA chewy as you can get.


The meld of flavors turns this into such a delicious Blondie, this classic will be a welcome asked for addition to your baking.  Once people try the flashy christmas pretty, these will be the ones that first show an empty plate!

And I even made em pretty by making a little aluminum foil duck for her to give the gifts.  Sure delicious, buttery, soft Blondie brownies are welcome but somedays you need a little panache presentation too!

OK... Here's what I did...

Toffee Blondies

Ingredients

• 1-1/2 Sticks Butter
• 1-1/2 Cups Flour
• 1 tsp Salt
• 1 tsp Baking Powder
• 1-1/2 Cups Brown Sugar
• 2 Large Eggs, beaten
• 1 tsp Vanilla
• 1 Cup White Chocolate Chips
• 1 Cup Hershey's Brand Heath Milk Chocolate Toffee Bits

Cooking Directions

1. Preheat oven to 350 degrees
2. Line an 8X11-1/2 inch baking dish with parchment paper, cut a slit in each corner so the parchment sits flat on the bottom and each side. Use a non-stick spray on the top of the parchment to insure nothing sticks.
3. in a medium heavy bottomed sauce pan, melt the butter. Add the sugar and whisk until everything combines. Continue to simmer and stir for about 5 minutes until everything is smooth. remove from heat and allow to cool for 10 minutes.
4. Meanwhile in a small bowl, whisk together the remaining dry goods, the flour, salt and baking powder.
5. In a separate small bowl, whisk the eggs.
6. Now, combine the buttery sugar mix with the eggs, adding them in a slow stream while the mix is being whipped. also add the vanilla now and whisk everything to mix.
7. Add the flour mix to the liquid butter and eggs. Stir until just combined, DO NOT OVER MIX.
8. Add the white chocolate and the toffee bits and stir to evenly mix. AGAIN, do not over mix.
9. Pour this mix into the parchment lined baking dish. spread so you have an even layer.
10. Bake for 25 minutes, checking doneness after 20 minutes. It's ready when the top cracks slightly and a skewer inserted into the center comes out without moist pieces clinging to it. Cool in pan on a wire rack. Remove bars from pan using the parchment overhang. Cut into squares. Makes about 30-36 1 inch square brownies.
11. Serve with COLD MILK and ENJOY!!!

And come look at my next post... I'll show you how to make DUCKS from Aluminum Foil for an easy, cute, clever gift wrap for friends to take a few home!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook COOKIE, BARS and TRUFFLES"!!!

Old school like classic criss cross peanut butter to new takes on interesting recipes like a beautiful Red Velvet with the cream cheese mixed inside the cookie, accented with white chocolate chips!  Even a Pineapple Cream Cheese EASY Bar with only 5 ingredients! 

Stop on by, there's always a new cookie in the cookie jar!

******************************************************

This recipe has also been added to my growing list of
"52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...


Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Tex-Mex ENCHILADA LASAGNA Casserole (Ugly but Delicious) - Church PotLuck Main Course

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Would that it were not true, but it is... This may be the ugliest pile of food you have seen on the internet today.

But what it lacks in looks, it MORE than makes up for in taste.  Taco seasonings, chunky Salsa, TWO types of melty gooey cheeses, three beans, sweet corn, sour cream to cool the taste and enough hamburger to satisfy any meat lover.

The dish will freeze well.

And it is a snap to make.  Only real cooking is to brown hamburger.  After that it is simply a series of cans and jars to open and mix...

Easy Peasy and DELICIOUS... but ugly (but mostly let's just think of how delicious!


Keep scrolling down for this easy to follow recipe...

OK... Here's What I did...

Tex-Mex Enchilada Lasagna
Casserole

Ingredients

• 2 Pounds Ground Beef
• 2 Medium Onions, medium diced
• 2 Jars (15 Ounces each) Taco Bell brand Thick 'n Chunky MediumSalsa
• 1 Can (15 Ounces) Black Beans, drained and rinsed
• 1 Can (15 Ounces) Red Kidney beans, drained and rinsed
• 1 Can (15 Ounces) Chili Seasoned Beans, drained and rinsed
• 1/2 Cup Italian Salad Dressing
• 2 Packages Taco Seasoning mix
• 1 dozen Flour Tortillas
• 2 cans Sweet Corn, drained and rinsed
• 1 Cup Sour Cream
• 2 Cups grated Fontina Cheese
• 1 Jar (15 Ounces), divided Taco Bell brand Salsa Con Queso Cheese Dip, Medium

Cooking Directions

1. Preheat oven to 350 degrees.
2. In a LARGE Heavy bottomed skillet, brown the hamburger until meat is just cooked through. Do not over cook.
3. Drain all but 2 TBS of the fat. Add the Onions and saute for about 5 minutes until onions are soft and just turn translucent.
4. Stir in the Salsa, all the Beans, the Sour Cream, Sweet Corn, Taco Seasonings, Italian Dressing, the Fontina Cheese and 1/2 of the jar of Queso Cheese. Mix until well combined.
5. Spoon 1/6th of the mix onto the bottom of a LARGE Casserole Dish. Lay a layer of flour tortillas on top of the mix. Repeat 5 more times, leaving the last layer without the tortilla top.
6. Spoon the remaining 1/2 of the Queso Cheese over the top of the mix.
7. Cover with foil, bake for 45 minutes. remove foil and bake an additional 10 minutes until the cheese on top has just started to crisp around edges and the center is hot and bubbly.
8. Allow to cool for 5 to 10 minutes, serve HOT and ENJOY!

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinteres

Alabama White BBQ Sauce for my Holiday Turkey - Grilling Time BBQ Sauce

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We are at the end of my "Practice" Thanksgiving meal.  I made this a couple of weeks before Thanksgiving so I could try a few new dishes.  Among them is my brand new favorite, Alabama White Sauce that I use to sauce up my slices of turkey.  Adds a beautiful contrasting look to the caramelized smoke turkey (See yesterdays post, I used a Cranberry BBQ Sauce I whipped up to get that deep rich mahogany color).

But it's the taste that sets this apart.  The sauce is Mayonnaise based.  Think of an Aioli and you will be close.  It has been made famous by Chris Lilly owner and celebrity cook of Big Bob Gibson BBQ joint in Alabama.  I did a little research and found several versions of this recipe, actually more than one version credited to Chris himself.  So I took a little of this recipe and a little of that one and came up with a version I liked best.  My main contribution of the legend is the extra Cajun Spices.  Mayo on turkey is just fine for a sandwich.  As a serving sauce, I like the extra kick.

The sauce is my new favorite.  I usually end up buying a store bought pre-seasoned, pre-cooked rotisserie chicken from Sam's Club once a week.  Much as I like cooking different meals with the bird (see my "52 Uses for a rotisserie chicken" page).  Lately, just a few slices and this sauce for a sandwich has been my use of choice.  It also tastes great on slice pork loin.  And if you are serving a sliced veggie tray, this makes a lick the celery stick dipping sauce.  Beware of those double dippers.

If you like the looks of that turkey, take a look at this post...

BBQ Turkey... Brined and Butter Injected and Glazed with a fresh made Jack Daniel's Whiskey BBQ Sauce/Glaze

That post has all the how-to's that you need for a spatchcocked turkey.  That's BBQ Speak for taking the back bone out and butterflying it so that the meat cooks more evenly.

It also covers smoking your turkey on a Weber Kettle Grill.  No need for that $1,000 dollar smoker when you have one of those in your back yard.  Frees up the oven for fresh pie anyway!  

Give this new regional sauce a try... It is destined to be a favorite of yours!

OK... Here's what I did...

Cajuned Up 

Alabama White Sauce

Ingredients

• 2 Cups Mayonnaise
• 1 Cup Apple Cider Vinegar
• 2 TBS Lemon Juice
• Several turns of a Pepper Grinder
• 1 tsp Sea Salt
• 2 TBS (more or less - To Taste) Cajun SPice Mix

Cooking Directions

1. Mix all ingredients together.
2. It is important to taste as you add the Cajun Spice Mix. Add "to taste"
3. Refrigerate for at least 8 hours before using. Brush lightly over chicken, turkey or pork during the last few minutes of grilling.
4. Or drizzle over cooked sliced turkey on a serving platter (Baptized)
5. OR... This sauce is also great as a dipping sauce so set some aside for a veggie tray.
6. Serve chilled and ENJOY!!!

So, OK... As I said, this is the final post of my "practice" Thanksgiving meal.  All in all, I am very pleased with the results.  Here's a recap.  As always, double click the photos or the blue lettering for the magic of the internet to show you the recipes...

For my BREAD, instead of rolls I served thick slices of buttered 10 Minute Bread Machine Rosemary Bread.

It is called 10 minute bread not because start to finish you are done in 10 minutes, but because, thanks to the use of the bread machine, it only takes 10 minutes.  the machine does all the hard work, while all you do is shape the loaf and bake in your oven.  EASY PEASY and looks Artisan!

For the first of my side dishes I decided on a new Stuffing (actually cooked outside the bird, so more accurately - Dressing), Outside The Box Dressing! 

Filled with Onions, Sweet Corn and Spinach, but the real star of the show is the Beer Bread used for the bread... This was amazing and is my new GOTO Stuffing (pondering making a one pot meal with this and some Beer Brats mixed together... for another day).

Every meal needs some vegetables, here's mu holiday version of green beans... Candied Bacon wrapped Green Bean Bundles!

Now these veggies, no picky 10 year old would turn don... Veggies wrapped in bacon and caramelized with brown sugar... Holidays are about indulgence.

And for the classic... Mashed Potatoes.  I posted a review of Alton Brown's Mashers, Garlic Mashed Potatoes.

Of course they have the Alton flare, and sure enough... Everything you hope garlic mashers would be.  Classic sure, but the best!

Next side is a twist on TWO classics... Cranberry sauce and Sweet Potatoes.  This is a wonderful combination... Honey Buttered Mashed Sweet Potatoes with Walnut Cranberry Sauce!

The secret as they say is in the sauce.  This cranberry sauce is by far the best I have ever had.  

As to meat... I like to offer choices.  In addition to the turkey, I smoked a brisket... a simple THREE INGREDIENT INJECTED SMOKED BRISKET With a TEXAS SPICE RUB for when it absolutely positively has to be moist tender and delicious!

And it was!

And finally... save room for dessert...

I made two pies.  I struggled for a long time to find a scratch made pie crust that was consistent and good.  I finally went old school and listened to my Mother-In-Law's scratch Lard/Shortening recipe... works everytime and is included on all the links.

I made an AMAZING Caramel Pecan Pie!

Yeap, loaded with Caramel Sauce inside the nutty custard center.

And finally, old school once again... with an old fashioned Sweet Potato Pie (A personal favorite)!

This year, I have an awful lot to be thankful for.  My wife with the inconvenient day job is about to start a new adventure that will have life changing consequences (more on that next month).  For my "Practice" Thanksgiving, my Mom and step-father came for an all too rare visit from Phoenix.  It has been almost a decade since she came North to visit and what a joy.  In addition, my son, PFC James came to visit from the Army.  He is stationed in Fort Riley Kansas, only a couple of hours away.  He already has his marching orders and he will be involved and deployed in closing bases in Afghanistan this time next year,  It's an odd feeling of incredible pride (Medic in the Army), and incredible fear (Someone over there hates him enough to shoot at him).  But for now, in all his travels, he is stationed only a couple hours from me... Now THIS is a reason to be Thankful.

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Cranberry BBQ Sauce DIY Holiday Project - Grilling Time 52 Small Batch Canning Ideas

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Happy Holidays, Season's Greetings, Merry Christmas, be Thankful for Thanksgiving and God Bless us Everyone!

I am pretty sure that if anyone does make this sauce it will be used on one of those days.  Too bad since it really is a good sauce.  Perfect mix of HEAT (I added a Cajun Spice mix) and Sweet... Cranberry sauce, fruit juice and brown sugar).  It thickens beautifully and the dark color makes a perfect mahogany glaze color for the star of the holiday table...The TURKEY!

I am a huge fan of making my own condiments... If you check my 52 Grilling Time Secret Extras page, this will be my 5th recipe for a BBQ sauce that I made this year.  There just seems to be no end to the possibilities.  There is such a joy in my heart when I get questions about the sauce.  Obviously home made when served up in a Mason Jar.

And that deep rich color on the bird sure does add to the presentation.

Making your own sauce is very easy.  Just mix, heat, simmer to thicken and blend (wand blender or in a stand blender (it does more than make Margaritas).  You can make a batch up a week or more in advance, saving the hard stuff for day of.

Bragging rights, beautiful presentation, easy to make and of course most important of all... Seasonally delicious flavor!

Happy Holidays and ENJOY!

OK... Here's what I did...

Holiday Cranberry
BBQ Sauce

Ingredients

• 1 Large Red Onion, Minced
• 1 TBS Olive Oil
• 1 (14 OZ) Can WHOLE Cranberry Sauce
• 1 Cup Cranberry Pomegranate Juice
• 1 Cup Balsamic Vinegar
• 1 TBS Dry Mustard
• 2 TBS Cajun Spice Mix
• 2 TBS Dark Brown Sugar

Cooking Directions

1. In a medium size Sauce Pan, heat the olive oil over medium high heat. Add the onions and saute for about 5 minutes, until the onions become translucent and soft.
2. Add all remaining ingredients to the sauce pan. Stir to mix.
3. Bring to a boil, reduce heat to a simmer and simmer uncovered for about 30 minutes, stirring occasionally or until the sauce thickens to BBQ Sauce texture.
4. Use a wand blender (or transfer everything to a stand blender) and blend until smooth.
5. Use to brush a glaze on the turkey (about 15 minutes before you remove from the oven). Serve as a condiment on the table and HAPPY HOLIDAYS and ENJOY!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest