Checking In

I'm still not sure if I will come back to a regular posting schedule, but since I updated the Haphazard Homestead On The Road blog, I thought I would make a quick post here as well. We have been very busy this summer.

We are doing life learning (a type of homeschooling) now and technically began that on July 1. We have made new friends, had camping trips, enjoyed field trips with other home schoolers, had picnics with other life learning families, visited museums and other points of interest, went to the Missouri State Fair, and have done many other things both at home and away. All of those things have been both fun and educational.

Kat at a family art event at the Nelson-Atkins Museum of Art earlier this summer.

Shane continues to work most of each week in Joplin, MO, with occasional Fridays worked here in Kansas City. None of us really likes having him gone, but it is better than being laid off. Our garden has been very atypical this year, mostly because the weather has been atypical.

Rowan turned 10 in July 4.  We celebrated with a camping trip and a visit to museums in St. Joseph, MO.

Here it is late August and we're just now getting cucumbers, our peppers haven't matured enough to set on fruit yet, and we're picking lots and lots of green beans. I canned 20 pounds last week, have another 25 pounds picked and ready to can, and I expect another 10-15 pounds before we are done.

In terms of those goals I set at the beginning of the year, I've reached my reading goal and increased it from 18 books to 24 by the end of the year! I have read a few of the stacked up magazines, but unfortunately have done very little toward the other goals, including all those crafts I was going to make.

We have two more camping trips planned for our season, on next weekend for Labor Day, and one in October. I hope to write about those on the other blog as they happen. That, in a nutshell, is what's been going on here the last couple of months. I just want to say if you're still checking in here, thank you. I appreciate your support although I haven't been a very good blogger lately. I'll see you again...perhaps.

Ready to Roll

It's Memorial Day weekend here in the US. Though not the original reason for the holiday, it's usually considered the unofficial beginning of summer. For us, that means camping season is finally here!

There are new tires on the RV, and it's clean and ready. Our clothing, personal items and food have all been packed, so we're ready to roll as soon as Shane gets home from work.

Unless things have changed in the past few months, the park where we will be staying has no wi-fi service, so it will be likely be Monday evening or later before you hear from me again. Considering how few my posts have been lately, that's probably comes as no surprise.

Anyway...I hope all of you have a safe and fun weekend, wherever you are!

Last Minute Meal Planning

This coming week is spring break for Kat.  We were supposed to be on a mini-vacation out of town all week, but more snowy weather and a work situation changed those plans for us.  I can't get outside to work in the garden, either, so I thought this week might provide a good opportunity for me to publish a few posts to this neglected ol' blog of mine.

These changes in plans have thrown a monkey wrench into meal planning.  Thinking we'd be out of town, I had nothing planned for our suppers this week.  We have to eat, and fortunately, we're stocked up on just about everything, so here's what I came up in a hurry:

Sunday:  Balsamic venison roast, mashed potatoes, peas, green beans, coconut cake.

Monday:  Lasagna, garlic toast, corn, lettuce and spinach salad, coconut cake.

Tuesday:  Bratwursts, potatoes au gratin, sauteed Swiss chard, green beans, coconut cake.

Wednesday:  Leftovers from the three previous meals.

Thursday:  Barbecue chicken kabobs with spicy bacon rub, potato salad, steamed cabbage, green beans.

Friday:  Fried fish (spoonbill), homemade french fries (recipe to come), coleslaw, home-canned peaches.

Saturday:  Kung pao pork tacos, lettuce salad, home-canned peaches (although we have tentative plans to go out with friends instead)


What's on your menu this week?

And by the way...today is our 13th wedding anniversary.  We decided to go out last Friday night instead of tonight.  We even splurged a little...after all, we're worth it.

Strawberry Lemonade Cupcakes

Here's a delightful cupcake recipe that combines strawberries with the refreshing taste of lemonade. I was going to save this recipe for spring, when our own strawberries are available, but strawberries are beginning to show up in the grocery stores, and this recipe is just too perfectly pink to pass up for Valentine's Day.

Because the frosting contains fresh berry puree (just fresh or frozen berries, blended with sugar to taste), I recommend keeping leftover cupcakes refrigerated. For best flavor, allow to cupcakes rest at room temperature for about 30 minutes before serving.

Strawberry Lemonade Cupcakes

3/4 cup butter
3 eggs
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/3 cups sugar
2 teaspoons finely shredded lemon peel
1/4 cup lemon juice
1/4 cup strawberry puree
2/3 cup buttermilk or sour milk
1 recipe Strawberry Lemonade Frosting (below)

Heat oven to 350°F. 

Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line two dozen 2-1/2-inch muffin cups with paper cupcake liners.

In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl beat butter with an electric mixer 30 seconds or until fluffy.

Add sugar, lemon peel, lemon juice, and strawberry puree; beat until combined, scraping sides of bowl as needed.

Add eggs, one at a time, beating well after each addition.

Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined.  Eggs with orange yolks may make batter appear peach in color instead of pink.  The cake will bake to a pale yellow, but if you desire, add a drop or two of red food coloring.

Using a medium cookie or ice cream scoop, scoop batter into prepared muffin cups, filling each about three-fourths full.

Bake for 15 to 18 minutes or until a wooden toothpick inserted in center of cupcake comes out clean. Cool cupcakes in muffin pans for 5 minutes, then remove cupcakes from pans and place on wire racks to cool completely.

Once cooled, frost cupcakes with Strawberry Lemonade Frosting.

Makes 2 dozen cupcakes.

Strawberry Lemonade Frosting

3/8 cup butter (6 Tablespoons)
4-1/2 to 5 cups powdered sugar
3 Tablespoons lemon juice
6 Tablespoons strawberry puree

Allow butter to soften at room temperature for about 30 minutes.

In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Beat in 1 cup of powdered sugar until well blended.

Beat in lemon juice and strawberry puree.

Gradually beat in the remaining powdered sugar until frosting reaches desired consistency.  Spread or pipe frosting onto cupcakes as desired.

Asian-Style Venison and Vegetables

Chinese New Year is Sunday, February 10. Here is a quick Asian-style skillet (or wok) meal for the occasion. Served over rice or noodles, this could be a complete meal.

And, of course, use any meat that you like.  Beef, pork, chicken or even shrimp would all work just fine in this recipe.

Asian-Style Venison and Vegetables

1 pound venison or beef steaks, sliced across grain as for fajitas (or use chicken, pork, etc.)
4 cups vegetables, cut into bite-sized chunks (I used zucchini, onion, red and yellow bell peppers, celery and Brussels sprouts)
1 teaspoon cornstarch

Marinade:

1/2 cup soy sauce (low-sodium might be preferred)
1/3 cup orange marmalade
1-2 cloves garlic, minced
1-2 teaspoons Srirachi sauce (optional - I used 1 teaspoon with the option of adding more at the table)

Combine all marinade ingredients in a small bowl until smooth.

Place meat in one bowl (or food-safe plastic zipper bag), and vegetables in a separate bowl or bag.  Pour half of marinade over meat, half over the veggies.  Stir each, cover (or zip shut) and chill for at least 30 minutes and up to 2 hours.  Stir or shake contents of each container occasionally.

Drain meat, reserving marinade. 

Heat peanut oil over medium high heat in a large skillet or wok.  Add meat to pan and stir-fry until no longer pink and just barely cooked through.  Remove from skillet and set aside in a covered dish to keep it warm.

Drain vegetables, reserving marinade.

In same skillet, over medium-high heat, add a small amount of additional oil if needed, then stir-fry vegetables until tender-crisp.  Return meat to pan.

Place 1 teaspoon cornstarch in a glass measuring cup.  Gradually whisk in up to 1 cup of reserved marinade.  If needed, add water to make 1 cup.  Pour mixture into skillet with vegetables and meat, stirring constantly until sauce begins to thicken just slightly.

Serve immediately over hot cooked noodles, rice or other grain (quinoa pictured).

Makes 4 servings.

Make Your Own Egg Roll Wraps

There are a couple of different egg roll wraps that can be made at home.  I'm most familiar with the rolled "noodle" type of dough, but this recipe is for a wrap made from a crepe-like batter that is cooked in a small skillet on top of the stove.  The wraps are then filled and fried like any other egg roll.  The finished product was unlike any egg roll we've had before -- a bit soft after frying -- but I enjoyed them and they were a HUGE hit with Kat and Shane.


Homemade Egg Roll Wraps

1½ cups flour
½ tsp. salt
1 Tablespoon cornstarch
2 eggs
1½ cups water
Peanut oil

Combine flour, salt and cornstarch in a large bowl.

Crack eggs into a small bowl and beat using an electric mixer.

Pour the egg mixture into the flour mixture, and beat using the mixer.  Gradually pour in water as you blend.  Batter will be thin and smooth.

Pour a small amount of peanut oil into a small (6- to 7-inch) skillet.  Using a paper towel, spread oil over all of skillet's cooking surface.  Heat skillet over low heat.

Pour 2 Tablespoons of batter into skillet and tilt skillet in a circular motion to spread batter over cooking surface.  Batter should cover most of cooking surface.

When batter begins to pull away from the skillet at the edges, remove it from skillet and place it on a tray.  The top of the batter should look dry or nearly so when you remove it from the pan.

Place a damp towel over the cooked egg roll wrapper to keep it from drying out.

Wipe skillet with oiled paper towel and repeat entire process until all the batter has been cooked.

To make egg rolls, prepare your favorite filling* and let cool to room temperature (or chill).  Place about a tablespoon of filling in center of wrapper.  Fold up edge nearest you, then fold in sides, Using a thin paste of cornstarch and water, brush last exposed edge of wrapper and finish rolling as you would a burrito, pressing edges to seal.

Deep fry until golden brown.

Number of wrappers made will depend on their size.


*We like a simple filling of shredded cabbage sauteed with ground pork and seasoned with black pepper and soy sauce, but many recipes for other fillings can be found online.

Homemade Fortune Cookies

Chinese New Year is Sunday, February 10.  This week will feature three Asian-style recipes you can make this weekend.

*********

Admit it.  The fortune cookies you get at the end of your Chinese restaurant meal aren't all that tasty.  If you're lucky, they taste like vanilla cardboard.  And if you're not so lucky, well, they're just...bad.  The good news is that they aren't very hard to make at home.  It's just a quick batter, baked and wrapped around hand-written fortunes or silly sayings.

Fortune cookies, while not complicated, can be just a little tricky to make.  Here are a few tips:

• I found that using parchment paper for these works better than a silicone mat, a greased pan or a pan lined with foil. 
• Tilting the pan in a circular motion seems to work better than trying to spread the batter with the back of a spoon.
• Wearing cotton or silicone gloves makes it easier to handle and shape the hot cookies. 
• Setting the folded cookies in the cups of a muffin tin will help them to hold their shape until the cool and become firm. 
• You may want to make two batches, because you'll finally get the hang of shaping these by the end of the first batch.

Begin by writing fortunes on 3-1/2 inch by  x 1/2 inch strips of paper, then follow the recipe.


Homemade Fortune Cookies

2 large egg whites
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
3 tablespoons oil of choice (something with neutral flavor)
1/2 cup flour (probably best to use white flour in these)
1-1/2 teaspoons cornstarch
1/4 teaspoon salt
1/2 cup granulated sugar
3 teaspoons water

Heat oven to 300°F. Line two baking sheets with parchment paper.

In a medium bowl, lightly beat the egg white, vanilla and almond extracts, and oil until frothy, but not stiff.

In a separate boil the flour, cornstarch, salt and sugar. Stir the water into the flour mixture.

Add the flour and water mixture into the egg white mixture and stir until you have a smooth batter. The batter should not be runny, but should pour or drop easily off a wooden spoon.

Place level tablespoons of batter onto the lined cookie sheet, spacing them at least 3 inches apart. Gently tilt the baking sheet in a circular motion so that each tablespoon of batter forms a 4-inch circle.

Bake until the outer edges of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula (14 - 15 minutes).  

Working quickly, remove the cookie with a spatula and flip it over in your hand*. Place a fortune in the middle of a cookie. To form the fortune cookie, fold the cookie in half, then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin. Place the finished cookie in the cup of the muffin tin until cooled.

Continue with the rest of the cookies and batter.

Makes 9-12 fortune cookies.

* Flipping and placing the fortune on the side that was touching the pan results in a better looking cookie, IMO.

Happy New Year 2013!

Happy New Year!  I hope all of you had a fun and safe New Year's Eve, and a relaxing (or perhaps, recuperative) day yesterday. 

I'd also like to say welcome to the second year of Haphazard Homestead!

Yes, I made it an entire year, but not without the occasional -- okay, frequent -- thought of throwing in the towel.  Sometimes I get fed up, overwhelmed or under-inspired by blogging.  I would imagine we've all been there.  In the past, I'd just close shop for a while, but before long, I'd feel the itch to set up a new blog and start writing again.

Not this time.  This time I'm just going to keep going -- but with changes.  Simply put, I'm looking to free up time to pursue other interests without giving up blogging entirely.  So, starting this week, I'm going to be a M-W-F blogger.  Three posts a week should keep me in touch without burning me out.  I'll see how it goes for a couple of months, then make adjustments if I think I should.

I'm also thinking of opting out of the Facebook scene for this blog.  As Facebook becomes more and more difficult and unreliable, especially for those of us with promotional Pages, I'm thinking of switching to Twitter or Google+, or dropping the social media idea altogether.  Any feedback you can offer will help me make this decision.

Meanwhile, I hope you'll stick with me.  Feel free to tell me if there's anything you'd like to see here.  More on budgeting?  Gardening?  Home projects?  Nutrition and/or recipes?  Cat pics?  I can do those things.  Just let me know.

Best of...?

I'm not one of those bloggers who likes to publish a "Best of..." post at the end of the year.

I figure if you want to spend your last few hours of 2012 looking at my humble little blog, then by all means, go for it.  But you'll have to dig around on your own.   I'm not going to tell you which posts are the "best".  If you really want to know, there's a widget over there --------> that shows which of my posts have been viewed the most.

On the other hand, if you're like most folks, you aren't even reading this message.  You're off partying with friends or playing board games with your kids or listening to a radio countdown or watching a ball drop on TV.  Which is as it should be, I think.  I'm headed that way myself.

Enjoy yourself tonight.  Enjoy your family and friends.  Have fun.  Stay safe.

I'll see you next year!

Happy Holidays To All!

With a very full social calendar beginning Thursday, and a very sick Kat beginning yesterday, I've decided I'm going to take a break from blogging until after the holiday is over.

I wish a very Merry Christmas to those who celebrate, and a wonderful week to everyone, regardless of what or when you celebrate.

I'll see you on the 26th!

12 Treats of Christmas - Day 12 - Easy Cheese Stick "Eggrolls"

Last, but not least, of the 12 Treats of Christmas is this repeat of a recipe I posted in October, but it's just perfect for holiday parties or at-home snacking.

Easy Cheese Stick "Eggrolls"
1 package string cheese (16 oz. = 16 pieces, usually)
1 package wonton or egg roll wrappers
Peanut oil or other oil for deep frying

Heat oil in a deep fryer to 375°F.

While oil is heating, remove wrapper from string cheese pieces.  If using egg roll wrappers, you will need one wrapper per piece of cheese.  If using wonton wrappers, you will need to cut each cheese stick into thirds crosswise and use three wrappers.

Wrap each piece of cheese "burrito-style" by placing a single wrapper in front of you with a point toward you.  Place piece of cheese across the wrapper near the center.  Fold the point nearest you up and over the cheese, but a 1/2-inch or so below the top point.  Brush exposed edges of wrapper with water.  Fold in side points, then roll cheese toward top point, pressing to seal all edges.  Set aside and cover with a barely-damp paper towel while rolling remaining cheese sticks.

Deep fry appetizers in batches in hot oil until wrappers are golden brown and bubbly.  Drain on paper towels and cool slightly before serving.

Alternately, place rolled appetizers on a lined baking sheet and bake 375°F degrees until golden brown, turning once to brown on all sides.  Let cool slightly before serving.



(BTW, I think I first saw this recipe somewhere on Pinterest, but I don't see it on my boards now, so I don't know who should get credit.)

12 Treats of Christmas - Day 9 - Cherry Chocolate Malt Cupcakes

I originally made these for Kat's birthday in July of 2011, but they are so festive looking, I knew I needed to include them in the 12 Treats of Christmas!

These cupcakes are dense and fudge-y, more like a brownie than a cake.

Cherry Chocolate Malt Cupcakes

Cupcakes

1 stick (8 Tbs) softened unsalted butter
1/2 cup Hershey's semi-sweet chocolate chips
1 cup cherry preserves (I blended in food processor to make a smooth consistency)
3/4 cup sugar
1/2 cup chocolate malt powder
pinch of salt (I omitted because I used salted butter)
2 large eggs, beaten
1 cup all-purpose flour (I used 1/2 cup all-purpose white, 1/2 cup white whole wheat)

Frosting (big batch; you could make half...better if made the day before)

3-1/2 sticks butter, softened
2/3 cup cocoa
2 teaspoons vanilla extract
1 teaspoon salt - only if using unsalted butter
1 teaspoon corn syrup (can omit)
2 pounds (approx. 6-1/4 cups) powdered sugar
1/4 cup water

Garnish
1 (5 oz.) package of malt balls (Whoppers), crushed, for garnish
12 whole maraschino cherries

Preheat the oven to 350 degrees. Line cupcake pan with cupcake liners.

Put the butter in a heavy-bottomed pan on the heat to melt. When nearly melted, stir in the chocolate. Leave for a moment to soften, then take the pan off the heat and stir with a wooden spoon until the butter and chocolate are smooth and melted. Now add the cherry jam, sugar, salt and beaten eggs. Stir with a wooden spoon and when all is pretty well combined stir in the flour.

Scrape and pour into the muffin papers in cupcake pan and bake for 25-28 minutes, or until toothpick test comes our clean. Cool in the pan on a rack for 10 minutes before turning out.

To make frosting, cream together butter, cocoa, vanilla, salt, and corn syrup.  Slowly mix in powdered sugar.  Add water to desired consistency.  Frosting will be a very light brown, but will darken by the next day.  It will also have a more pronounced chocolate flavor the next day.

When the cupcakes are cool, pipe icing on cooled cupcakes using a large star tip.  Sprinkle with crushed malt balls and top each cupcake with a cherry.

Makes 12 cupcakes.

12 Treats of Christmas - Day 8 - Pineapple Smoked Sausage Bites

Sweet, sour and salty combined in one tasty treat!

Pineapple Smoked Sausage Bites

1 cup packed brown sugar
3 Tablespoons flour
2 teaspoons ground mustard
1 cup pineapple juice
1/2 cup white vinegar
1-1/2 teaspoons soy sauce
2 pounds miniature smoked sausages

In a large saucepan, combine the sugar, flour and mustard. Gradually stir in the pineapple juice, vinegar and soy sauce.

Bring mixture to a boil over medium heat; cook an stir for 2 minutes or until thickened.

Add sausages; stir to coat. Cook, uncovered for 5 minutes or until heated through. Serve warm.

Makes about 8 dozen sausages.

12 Treats of Christmas - Day 7 - Mocha Chocolate Thumbprints

Coffee and chocolate ganache.  The perfect combination!

Mocha Chocolate Thumbprints

3 c. flour
2/3 c. brown sugar
2/3 c. sugar
3/4 c. butter, softened
2 eggs, lightly beaten
1 tsp baking powder
2 tbsp instant coffee -- I used two Starbucks Via sticks
1/2 tsp salt
3/4 c. cocoa
1/4 c. milk

Heat oven to 350°F. 

Cream sugars and butter together, then add eggs.  Add cocoa, coffee, salt and baking powder, then flour; add milk to moisten.

Cover dough and chill for 1 hour to overnight  (I didn't, and they turned out fine, but the dough might be more manageable if you do.) 

Roll into 1-inch balls and then make an indentation with either your thumb or rounded side of a teaspoon after laying them on your parchment covered cookie sheet. 

Bake at 350 for 10-12 minutes; transfer to a cooling rack and make certain they are fully cooled before adding topping.

For the ganache: 

6 to 7 ounces milk chocolate chips
4 to 6 tbsp heavy cream (I used evaporated milk)

Place chips in a microwave safe bowl; microwave at 50% power for 2-4 minutes (depending on your microwave).  Stir chips and add 4 tbsp heavy cream.  If the mixture seizes, add 2 more tablespoons on top and microwave for another 1-2 minutes and stir until smooth.  It should be about the consistency of pudding

Add a heaping teaspoon full on top of each cookie and allow to solidify before freezing or storing.  Sprinkle with white nonpariels, if desired.

Makes 4 dozen cookies.

12 Treats of Christmas - Day 6 - Flaky Sausage Foldovers

Here's another great appetizer to take to a potluck or to enjoy at home.

Flaky Sausage Foldovers

1/2 pound pork breakfast sausage (regular or hot)
1/4 teaspoon garlic powder
1 15-oz can or jar of pizza sauce
1 pkg. refrigerated pie crusts, near room temperature
1 egg, beaten

Heat oven to 425°F. Brown sausage in small skillet; drain well. Stir in garlic powder. Add 1/4 cup of the pizza sauce; mix well.

Unfold 1 pie crust. With rolling pin, roll into 13-inch round. With 3-inch cutter, cut 11 rounds*. Repeat with second pie crust

Spoon about 1 teaspoon sausage mixture onto each round. Fold each in half; seal edges with fork or fingers. Cut slit in top of each with sharp knife. Place on ungreased (or parchment-lined) cookie sheet. Brush each foldover with beaten egg.

Bake for 9 to 11 minutes or until golden. Meanwhile, heat remaining pizza sauce in small pan until hot. Serve warm appetizers with warm pizza sauce for dipping.

Makes 22 appetizers. *

Source: Pillsbury Holiday Appetizers and Desserts December 2003


* I was able to get 20 rounds from each crust and had plenty of filling for a total of 40 appetizers.

12 Treats of Christmas - Day 5 - Crockpot Peanut Clusters

Candy doesn't get any easier - or tastier - than this!

Crock-Pot Peanut Clusters

One 12-oz. bag (2 cups) white chocolate chips
One 12-oz. bag (2 cups) milk chocolate chips
One 12-oz. bag (2 cups) semi-sweet chocolate chips
One 16-oz. jar (3 cups) salted dry roasted peanuts (the salt really adds to this recipe)

Combine all ingredients in Crock-Pot set on LOW.  Stir frequently until all chips melt and peanuts are evenly coated.  While you don't have to stir constantly, do stir the mixture often so that it doesn't burn around the edges of the Crock-Pot.  If your slow cooker has a KEEP WARM setting, use that after the chips have all melted and while you are spooning the candy out.

Spoon candy into miniature muffin tins lined with decorative mini muffin papers.  Alternately, drop by spoonfuls onto waxed paper or parchment paper.  Store in a cool place (or the fridge) until candy is firm.

Makes about 50 peanut clusters.

12 Treats of Christmas - Day 4 - Brew Pub Pretzels

These are great to take to a party or to enjoy as an evening snack at home.

Brew Pub Pretzels

3/4 cup milk
2 teaspoons sugar
1 teaspoon active dry yeast
4 teaspoons cooking oil
2 cups all-purpose flour
1/2 teaspoon salt
2 quarts boiling water
2 teaspoons water
1 egg white
1 T. water
Coarse salt
8 ounces shredded sharp Cheddar cheese
1/4 cup strong ale or beer
1/4 teaspoon celery seeds or caraway seeds (optional)
Dash black pepper

In a large mixer bowl, combine milk, sugar and yeast. Let stand for 10 minutes.

Add 1/2 teaspoon salt, oil and flour. Combine well. Using dough hook attachment, knead until dough is soft and elastic.

Place dough in oiled bowl and cover with a towel. Let rise until dough has doubled in size. Punch down.

Heat oven to 475°F. Grease a baking sheet or line with parchment paper; set aside. Roll dough into a 10x6-inch rectangle; cut lengthwise into twelve 1/2-inch strips. Roll each strip into a rope about 16 inches long (I recommend at least 20 inches long). Shape each rope into a pretzel.

Place pretzels 1/2 inch apart on prepared baking sheet. Bake for 4 minutes. Remove from oven. Reduce heat to 350°F.

Dissolve the 2 teaspoons salt in boiling water; reduce heat to simmer. Slide pretzels, a few at a time, into water and simmer, uncovered, for 2 minutes, turning once. Using a slotted spoon, remove from water; drain on a wire rack. Place 1/2 inch apart on well-greased (or parchment lined) baking sheet.

In a small bowl, beat egg white with 1 Tablespoon water. Brush pretzels with egg white mixture; sprinkle lightly with coarse salt. Bake for 20-25 minutes or until golden brown. Transfer to wire racks; cool slightly.

Meanwhile, in a medium saucepan combine process cheese spread, ale, celery seeds and black pepper. Cook and stir over medium-low heat until cheese is melted. Serve with pretzels.

Makes 12 pretzels.

12 Treats of Christmas - Day 3 - Old-Fashioned Black Walnut Cookies

To me, nothing brings to mind an old-fashioned Christmas better than the taste black walnuts, in fudge or in these cookies. These cookies are a little "fussy", so I highly recommend following these tips:

• Don't try these without parchment paper, or maybe a Silpat, on your cookie sheet. I really don't think they'd come off any pan, even a non-stick one, without parchment or a Silpat.
• After combining all the ingredients, let the batter rest for about 10 minutes. It will get lighter and foamier and not spread so much on the cookie sheet. It also seemed to make the cookies easier to remove from the parchment.
• As with most cookies, don't put the batter on a warm pan. If you have only one or two pans, let them cool between bakings.
• Finally, keep your eyes on these. One pan came out beautifully at 10 minutes, but the next, also at 10 minutes, were a little over-baked.

Black Walnut Cookies

2 cups brown sugar
4 eggs, beaten
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2 cups chopped black walnuts

Heat oven to 375°F. Line cookie sheets with parchment paper. (My addition.)

Beat brown sugar and eggs in large bowl until light and fluffy.

Stir together flour, salt and baking powder, then beat into egg mixture.

Stir in black walnuts. Batter will be very thin, like pancake batter. Let batter rest for 10 minutes until light and foamy. (My addition.)

Pour about 1/8th cup of batter (I used a small ice cream/cookie scoop) onto parchment lined cookie sheets, keeping batter 2-3" apart.

Bake at 375°F for 8-12 minutes, depending on your oven, until just lightly browned. Watch these carefully because once they start to brown, they brown very quickly.

Transfer cookies, still on parchment paper, to cooling rack. Let cool completely before removing from parchment (you may have to peel it from the bottom of the cookies.)

Store in an air-tight container.

Makes 3-4 dozen.

12 Treats of Christmas - Day 2 - White Rotel Dip

Shane is no lover of Velveeta. Aside from the fact that it is an extremely processed "food", he just doesn't like the flavor or texture. Instead, we make our Rotel Dip with cream cheese.

White Rotel Dip

1 8-ounce bar of cream cheese (or equivalent homemade cream, yogurt or kefir cheese)
1 can Rotel or similar diced tomatoes with chiles, as hot or mild as you like (or home canned)
1/2 pound pork breakfast sausage, crumbled, cooked and drained
diced tomatoes for garnish

In medium saucepan over low to medium heat, combine cheese, Rotel and sausage.  Heat and stir until mixture is smooth.

Spoon into serving dish; garnish with diced tomatoes if desired.

Makes about 2 cups.

12 Treats of Christmas - Day 1 - Chewy Chocolate Cluster Candy

Welcome to the Haphazard Homestead's 12 Treats of Christmas!  For the next dozen days, I'll be featuring some tried and true recipes for holiday treats, both sweet and savory.

Credit for the first treat goes to Mennonite Girls Can Cook, where I originally found the recipe.

Chewy Chocolate Clusters

1 12-oz pkg. chocolate chips
2/3 cups butter
1 bag marshmallows (large or mini)
1 tsp. vanilla
2 cups crisp rice cereal
1 cup shredded coconut

Melt chocolate chips, and butter over medium-low heat, stirring constantly until smooth. Add marshmallows; stir until melted and smooth.

Remove from heat. Stir in vanilla, then add cereal and coconut until dry ingredients are well-coated.

Drop by spoonfuls (or use a small ice cream scoop) onto a cookie sheet or on to waxed paper.

Roll in additional coconut if desired.

Chill until set.

Makes 4-6 dozen, depending on size.