Something Unexpectedly Yummy!

Saturday at the farmers market, Debbi from Windy Hill Orchards had mountain cabbage. Mountain cabbage is a sweet variety of cabbage. I bought a head to make Mu Shu Pork for dinner this week. Well Debbi blew that idea out of the water, when she started talking about fried cabbage. I got the recipe from Debbi, since she made fried cabbage sound so good. To try it; I made a small batch. I did changed the recipe by adding to it... sorry Debbi.

 My son came upon me while I was enjoying my mini feast, and asked what I was eating. Instead of telling him what I was eating, I handed him the bowl to taste. The reaction was not what I expected; he told me it was good and I should put it on my blog. I laughed at his reaction, and then told him he just ate cabbage that was not masked in Chinese food.

The best part about this recipe, is you cook in bacon grease. Debbi suggested also cooking it in fatback; I would suggest adding a two slices of crisp bacon, crumbled. I had added crushed red peppers, onion powder and garlic powder. When I make this again, I might chop a small onion and cook it with cabbage. This has a real nice sweet, salty and spicy flavor. I hope you enjoy it!

Serve with Cornbread and beans; I was thinking pintos might be good.

Fried Cabbage

1 small head cabbage thinly sliced into narrow strips.

3 Tablespoons bacon drippings/grease

1 teaspoon onion powder

1 teaspoon garlic powder

Salt and pepper to taste

½ Tablespoon crushed red pepper

Water

Directions:

In a large skillet with a lid

 Add cabbage and enough water to cover the bottom of pan. Replace lid and cook cabbage until it has turned a bright green, about 5 minutes.

Drain water from the pan, add remaining ingredients and stir-fry over medium high heat for five minutes.  

The Quick, Simple and Sexy Cookie!

 I have never met someone who did not like cookies. I asked several people which is their favorite, and most told me chocolate chip. What if you want something special or different instead of chocolate chip cookies. Have you ever done a cookie exchange with your co-workers, friends or relatives? This is a fun way and inexpensive way to celebrate the holidays at work.

Would you make them from scratch, or say “I will just stop by the store and pick something up.” How much fun is that, for the person receiving them? What if there is a rule, "the cookies cannot be store bought." Would you not participate?

The cookie below is very easy to make,

Ingredients needed:

1 roll of Pillsbury sugar cookie dough

¾ cup coarsely chopped pistachios

½ dried cherries; I prefer the Ocean Spray Craisins brand

½ cup melted white chocolate

Directions:

Preheat oven 350°F

If you have not done so already, chop your pistachios and dried cherries.

Open cookie dough onto a cutting board. With your hand, gently flatten the roll of dough.

Place chopped pistachios and cherries on top of cookie dough, knead into the cookie dough until well blended… knead approximately seven times.

Roll dough into a log and slice into a dozen slices.

Arrange on cookie sheet 2 inches apart, cook for 10-12 minutes. I like to bake my cookies on parchment paper. This way I can remove the entire batch from the heat quickly and cool on racks. (This also makes a fast clean up. Just throw the parchment paper out and clean up is done!)

Once cookies are cool, dip one side into the white chocolate, return cookie to cooling racks until chocolate has cooled.