Spicy

Italian Christmas Chowder is quick to prepare on busy

days or evenings when time is short and the to-do list is

long. It starts with sauteed onions, celery and garlic

for flavor, according to Wendy Hagerman, research and

development specialist for Pioneer Flour Mills.

"When

the vegetables are cooked this way, all the wonderful

flavors and aromas are released, resulting in a richer

tasting soup," she said. "No-fat gravy mix

brings all the flavors together. You will not be

sacrificing taste if you use the no-fat or reduced fat

products in this recipe, but you will be cutting down on

the calories," Hagerman explained.

Italian

sausage and seasoned canned tomatoes lend the Italian

taste to this rich and colorful chowder, while tomatoes

and spinach add the traditional Christmas colors.

"We've

matched this chowder with Italian-inspired basil and

mozzarella cheese flavored biscuits to complete the

meal," she noted.

Spicy

Italian Christmas Chowder

1 lb. bulk

lean Italian pork sausage (mild or hot)

1 large

onion, chopped, about 1 cup

1 cup

chopped celery

2 cloves

garlic, minced (or 1 teaspoon refrigerated minced garlic)

5 cups

water

4 cups

frozen hash brown potatoes, thawed

1 can (14

1/2 oz.) Italian-style diced tomatoes with garlic,

oregano and basil

4 teaspoons

chicken bouillon granules or chicken flavored soup base

1 package

(2.75) Pioneer No-fat or regular gravy mix

2 cups milk

1 cup (4

oz.) finely shredded cheddar cheese

1 package

(10 oz.) frozen chopped spinach, thawed and drained

In large

saucepan, cook and stir sausage, onion, celery and garlic

over medium heat until onion is tender and sausage is no

longer pink, about 5 minutes. Drain, if desired. Stir in

water, potatoes, tomatoes and bouillon; heat to boiling

over high heat. Reduce heat and simmer, stirring

occasionally for 10 minutes or until potatoes are tender.

Return mixture to boiling. In 4 cup glass measure,

dissolve gravy mix in milk; stir into boiling mixture.

Cook and stir until thickened. Stir in cheese and

spinach; reduce heat and simmer for 2 minutes or until

cheese is melted and spinach is heated through. Makes 6

to 8 servings.

Basil

Biscuits

3 cups

Pioneer Buttermilk Biscuit and Baking Mix

1 cup (4

oz.) finely shredded mozzarella cheese

1/4 cup

chopped fresh basil leaves or 2 teaspoons dried basil

leaves

1 cup milk

tablespoons butter or margarine, melted

In medium

bowl, stir together biscuit and baking mix, cheese, basil

and milk to form a ball. Turn out onto surface dusted

with additional biscuit and baking mix; knead 8 to 10

times. Roll out to 1/2 -inch thickness. Cut into star or

round shapes with cookie cutter. Place on baking sheet

coated with cooking spray. Brush tops of biscuits with

butter. Bake at 400 degrees for 12 to 15 minutes or until

golden brown. Makes 16 biscuits or 8 servings.

Spumoni

Slices Italian Christmas Cookies

1/2 cup

shortening

1/2 cup

margarine or butter

3 cups all

purpose flour

1 cup sugar

1 egg

tablespoons milk

1 teaspoon

vanilla

1/2

teaspoon baking soda

1 square (i

oz.,) semi-sweet chocolate, melted and cooled

4 teaspoons

milk

1/3 cup

chopped candied red cherries

1/2 cup

chopped pistachio nuts

1/4

teaspoon run flavoring

few drops

green food coloring

powdered

sugar icing or melted chocolate (optional)

Beat

shortening and margarine or butter about 30 seconds or

until softened. Add half the flour, the sugar. the egg, 2

tablespoons milk, vanilla, baking soda, and 1/4 teaspoon

salt. Beat until thoroughly combined, scraping sides of

sides of bowl occasionally. Stir in remaining flour.

Divide

dough into thirds. Into one portion, mix chocolate and 2

teaspoons of the milk. Into second portion, mix cherries.

Into third portion, mix nuts, remaining milk, flavoring

and enough green food coloring to tint dough.

To shape

dough, line bottom and sides of an 8x4x2 inch loaf pan

with clear plastic wrap. Press pink dough evenly in pan.

Top with chocolate dough. Top with green dough. Cover and

chill 4 to 24 hours.

Invert pan;

remove dough. Remove plastic wrap. Cut dough into 1/4

inch thick slices; cut each slice crosswise into three

pieces. Place 2 inches apart on un-greased cookie sheet.

Bake in 375 degree oven 8 to 10 minutes or until edges

are lightly browned. Remove and cool on rack. Drizzle

with powdered sugar icing tinted green with melted

chocolate. Makes about 84 cookies.

Source:

Pastry Whiz Recipe Archive--Better Homes and Gardens.

Craving

candy? Try making your own. "There is a

misperception that making candy at home is

difficult," said Laura Dover Doran, author of Candy!

A Sweet Selection of fun and Easy Recipes. "It's

actually quite simple, requiring only a few ingredients

and very basic knowledge. Best of all, candy is great fun

to both give and receive."

The

majority of ingredients necessary to ensure recipes turn

out rich and delicious are everyday items including real

butter, whole milk or heavy whipping cream; high quality

chocolate, preferably bittersweet or semi-sweet; and

sugar in various forms, like granulated and

confectioners' sugar, corn syrup, molasses and honey.

Fruit and nuts are often the piece de resistance and can

be dipped, rolled and crushed and sprinkled to add extra

texture and flavor to candy masterpieces.

"The

most important thing to keep in mind when making candy at

home is to use fresh, natural ingredients," said

Doran. "This will help achieve the best appearance

and flavor."

Finding the

right equipment is equally as easy. Nearly all the

equipment used in candy making is readily available in

most kitchens. These include various-sized saucepans with

lids, rubber or metal spatulas to scrape sides of candy

pots, a sharp knife to cut cooled candy and lipped baking

pans or cookie sheets (buttered, to prevent sticking.) A

candy thermometer is the only piece of additional

equipment that is often important to ensure even melting

and accurate readings for many cooked candies.

The

American Butter Institute (ABI) is offering "sweet

tips" recipes and information for cooks seeking

holiday pizzazz without a lot of work. Easy to prepare

recipes like Festive Butter Mints and Buttery Oatmeal

Chewies make terrific gifts.

While candy

making isn't limited to the holidays, it is the perfect

time for novices and experts alike to roll up their

sleeves, call the kids into the kitchen and stir up some

fun.

Buttery

Oatmeal Chews

1 cup

granulated sugar

1/2 cup

milk

1/2 cup (1

stick) unsalted butter

1/2

teaspoon salt

12 ounces

vanilla flavored chips (not white chocolate)

2 cups

rolled (old fashioned) oats

1 cup

sweetened banana chips, crushed

1/2 cup

chopped pecans or other nuts (optional)

tablespoons multi-colored sprinkles (optional) heat

sugar, milk butter and salt in heavy medium saucepan over

medium-high heat, stirring constantly until boiling.

Continue cooking 2 minutes; remove from heat. Stir in

vanilla chips, mixing until well-blended. Add oats,

banana chips and nuts; mix well. Drop rounded

teaspoonsful onto lightly buttered wax paper or into

lined miniature muffin pans; top with multicolored

sprinkles, if desired. Let stand 1 hour or until firm.

Store in covered containers in cool place or

refrigerator. Freeze if not serving within 1 week

Makes 3 1/2

dozen

Prep time:

15 minutes

Cook time:

10 minutes

Festive

Butter Mints

1/3 cup

(3/4 stick) unsalted butter

1/4 cup

whipping cream

1/4

teaspoon salt

1 pound (4

cups) powdered sugar

1/2

teaspoon mint or peppermint extract

1 to 2

tablespoons corn syrup

red or

green food coloring (optional)

Heat

butter, cream and salt in medium saucepan over medium

heat just until simmering; remove from heat. Add sugar

and extract, mixing until well blended. Add a few drops

of red or green food coloring to portions on mixture as

desired.

Knead on

clean surface dusted with additional powdered sugar until

smooth. Roll into balls or ropes. Form into snowmen,

candy canes or press into candy molds for other holiday

shapes. Add 1 to 2 tablespoons corn syrup if mixture is

difficult to roll into shapes.

Store in

sealed containers for soft mints or loosely covered for

dry mints.