Holiday Recipe Thread

[jaybird]

Since Thanksgiving is next week, and Christmas, Hanukkah and Kwanzaa are just around the corner, and since everyone here is getting in the holidaytime spirit with cookie and ornament exchanges, I thought it would be fun to start a Holiday Recipe Thread. Maybe your favorite, or the one EVERYONE always asks you to bring to a gathering, or a long-time handed down family recipe. We can collect a lot of new & different recipes this way, and maybe all try something new this season!

RULES:
In the subject line, post what type of recipe by the name, cookie, dip, bread, salad etc. etc.

Post as many recipes as you would like, but please, just ONE recipe per post. Will be easier for everyone that way I think.

((Now I have to go and dig out all my holiday recipes...besides the Southern Comfort and Cranberry Juice one...LOLOL!))

[jaybird]

CRUST:
3 egg whites
1 cup sugar
20 squares saltines, crushed
1 teas. baking powder
1 teas. vinegar
1 teas. vanilla
1/2 cup chopped pecans

FILLING:
1 8 oz. cream cheese, can use regular or fat free, softened
1/2 cup powdered sugar
1/2 teas. vanilla
1 package Dream Whip (powdered whipped topping mix)

For the crust--beat egg whites til foamy, adding in the sugar while beating. Beat til stiff. :D hehe (sorry!) Combine crushed saltines, fold in remaining ingredients in order listed.

Spoon into greased (I use Pam) 13x9x2" pan. Bake @ 325 for 20 minutes, cool.

For the filling--Fold together cream cheese, powdered sugar & vanilla. Blend Prepare Dream Whip as directed. Fold into cheese mixture. Pour over cooled crust. Chill until firm. Garnish with canned cherry pie filling.

[Gia]

2 cups white sugar
1/2 cup light corn syrup
1/2 cup hot water
1/4 teaspoon salt
2 egg white, stiffly beaten
1 teaspoon vanilla extract


Directions

1 In a heavy 2 quart saucepan, combine the sugar, syrup, water and salt. Cook and stir until sugar dissolves and mixture comes to a boil.
2 Cook to hard ball stage (250 degrees F) without stirring; wipe crystals from sides of pan often. Remove from heat.
3 Pour hot syrup slowly over stiff beaten egg whites, beating constantly at high speed of mixer for about 5 minutes. Add vanilla and continue beating until mixture forms soft peaks and begins to lose it's gloss. If it is too stiff, add a few drops hot water.
4 Drop and twirl onto wax paper

Makes 1 1/2 dozen

[jaybird]

I LOVE divinity. I suck at making it. It never gets fluffy and light, just this lump of white, sugary stuff that I end up eating with a spoon! I am definitely trying this recipe! For Thanksgiving I think. Or for NO apparent reason!

[Gia]

These are SO good~~my Grandma used to always makes these for us when we were kids~
1 1/4 cups sugar
1/4 cup water
2 tablespoons white distilled vinegar
1 1/2 teaspoons butter
1/2 teaspoon peppermint extract
Red Food Coloring

1. Combine the sugar, water, vinegar and
butter in the medium saucepan.
2. Cook over medium heat until sugar
is dissolved,stirring constantly.
3. Lower the heat and continue to cook without
stirring,to 260 degrees on the candy
thermometer or until a small amount
of syrup forms a firm ball when dropped in
very cold water.
4. Remove from heat and stir in the peppermint
extract.
5. Pour half the mixture into the buttered pan.
6. Color the remaining half with red food coloring.
Allow to cool a few minutes.
7. With clean, lightly buttered hands,
pull the taffy until it begins to feel
a little stiff (about 6 to 8 minutes)
8. Take one strand of white and one of
red and twist together,then form into
candy-cane shapes. Allow to cool on waxed paper.

~ Use a variety of food coloring to make
the taffy, then make all sorts of shapes and designs
for the holiday~

Makes 2 dozen

[sheenajungle]

Pumpkin Cake with Brown Butter Icing

Serves 8 to 10


8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
1 2/3 cups all-purpose flour, plus more for pan
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups sugar
2 large eggs
1 cup homemade Pumpkin Purée, or canned
1/2 cup warm (110°) milk
Brown Butter Icing
Caramelized Walnut Halves

1. Heat the oven to 350°. Butter a 9-by-2-inch round cake pan. Line pan with parchment, and butter the parchment. Coat pan with flour, and tap out any excess.

2. In a large bowl, sift together flour, cinnamon, nutmeg, allspice, salt, baking powder, and baking soda; set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter together until light and fluffy, about 2 minutes. Add eggs, and beat until combined. Add pumpkin purée and milk; beat until combined. Add reserved flour mixture; beat on low speed until just combined.

4. Pour batter into prepared pan, and bake until a cake tester inserted into the middle comes out clean, about 55 minutes. Transfer the cake to a wire rack to cool. Let cake rest 20 minutes.

5. Unmold cake. Using an offset spatula, spread icing over top of cake, and decorate with caramelized walnut halves.

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

Brown Butter Icing


Browning the butter gives this icing a nutty flavor.
The consistency should be thin enough to spread but not runny.

4 tablespoons unsalted butter
1 cup sifted confectioners’ sugar
1 teaspoon pure vanilla extract
1 to 2 tablespoons milk

1. In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 10 minutes. Remove pan from heat, and pour butter into a bowl, leaving any burned sediment behind.

2. Add sugar, vanilla, and 1 tablespoon milk; stir until smooth. If the icing is too thick, add the remaining tablespoon milk, a little at a time, until consistency is spreadable. Let cool 5 minutes. Use immediately.

[sheenajungle]

Roasted Garlic, Sage, and Sausage Stuffing

Serves 10


5 cups crumbled Corn Bread
3 cups cooked Carolina Gold rice cold
9 tablespoons butter plus more for pan
3 medium carrots peeled and cut into 1/4-inch dice (3/4 cup)
1 large onion cut into 1/4-inch dice (2 cups)
3 ribs celery strings removed, cut into 1/4-inch dice (1 1/2 cups)
1 medium green pepper cut into 1/4-inch dice (1/2 cup)
1 1/2 pounds sweet fennel sausage casing removed
2 tablespoons poultry seasoning
2 tablespoons finely chopped sage
1 1/2 teaspoons salt plus more to taste
2 teaspoons freshly ground black pepper plus more to taste
3 to 4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
3 bulbs roasted garlic

1. Heat oven to 375°. Butter a 9-by-13-inch baking dish; set aside. In a large bowl, combine corn bread and rice, and set aside. In a large skillet, melt 5 tablespoons butter over medium-high heat. Add carrots, and sauté until they begin to soften, about 2 minutes. Add onion and celery, and sauté until onions are translucent, 8 to 10 minutes. Add green pepper, and sauté 1 minute. Combine vegetables and corn-bread mixture.

2. In same skillet, sauté sausage over medium heat, stirring frequently with a wooden spoon to break up large pieces, until browned and cooked through, about 8 minutes. Remove sausage with slotted spoon; mix with corn-bread mixture, along with poultry seasoning, sage, salt, and pepper. Discard rendered fat from skillet. Add stock, 1 cup at a time; mix. (You may not need all stock.) Stuffing should be well moistened.

3. Squeeze garlic from skins; mix gently into corn-bread mixture; keep them whole. Season with salt and pepper. Transfer to prepared baking dish. Melt remaining 4 tablespoons butter; drizzle over top of stuffing. Bake until top is golden and stuffing is heated through, 45 to 50 minutes. To reheat, bring to room temperature, and cover; bake at 350° for 20 minutes. Remove cover; bake until heated through, about 10 minutes more.



*To roast the garlic, remove top quarter of bulbs, drizzle bulbs with olive oil, top with thyme and sage, and bake thirty to thirty-five minutes.

[sheenajungle]

Pumpkin Bread Pudding with Rum Sauce

Serves 10 to 12

3/4 cup golden raisins
4 large whole eggs
1 cup granulated sugar
1/2 teaspoon salt
4 cups milk
2 1/2 teaspoons pure vanilla extract
2 tablespoons butter, melted, plus more for dish
2 teaspoons light-brown sugar
5 to 6 cups day-old Pumpkin Bread, cubed
1/2 cup heavy cream
3 tablespoons confectioners’ sugar
5 large egg yolks
1/4 cup dark rum, or more to taste

1. Heat oven to 350°. Place raisins in a small bowl, and cover with hot water. Let soak until plump. Drain, and set aside.

2. In a large bowl, whisk together 4 whole eggs, sugar, and salt. Whisk in 2 1/2 cups milk and 1 1/2 teaspoons vanilla extract.

3. Butter a 9-inch, 1 1/2-quart ceramic baking dish with sides that are at least 1 1/2 inches high. Sprinkle bottom of dish with brown sugar; arrange half the challah cubes in a layer on top. Sprinkle with half the reserved raisins. Repeat with remaining challah and raisins.

4. Pour the milk-and-egg mixture over the bread, making sure to soak every piece. Transfer baking dish to the oven, and bake until the custard sets and the bread pudding becomes a rich, golden color, 50 to 60 minutes. If bread becomes too brown before filling is set, loosely cover top of pudding with aluminum foil. Allow to cool slightly before serving.

5. Meanwhile, prepare the rum sauce: Combine remaining 1 1/2 cups milk, the heavy cream, and confectioners’ sugar in a saucepan; place over medium heat, and heat just until bubbles form around the edges. Remove from heat.

6. Prepare an ice-water bath, and set aside. In a medium bowl, whisk egg yolks with remaining teaspoon vanilla. Slowly beat 1/4 cup of the hot milk mixture into yolks, then slowly whisk yolk mixture back into saucepan with remaining milk mixture. Cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 1 minute.

7. Strain the mixture into a bowl set in the ice-water bath. Stir in rum and remaining 2 tablespoons butter; stir until combined. Let stand until mixture is chilled. Serve bread pudding warm or at room temperature, with the rum sauce on the side.

[sheenajungle]

Chestnut, Onion, and Cornbread Stuffing


1 1/2 loaves cornbread, recipe follows
2 medium red onions, cut into 1-inch pieces
6 shallots (about 1/2 pound), cut lengthwise into sixths
5 leeks (about 1 pound), white and pale green parts only, halved lengthwise and cut crosswise into 1/2-inch thick pieces
3 celery ribs, chopped
1 cup packed fresh flat-leafed parsley leaves, chopped
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh thyme leaves
1 stick unsalted butter
3/4 pound vacuum-packed or canned whole chestnuts
3 1/2 cups chicken broth

Preheat oven to 325 degrees.

Cut cornbread into 1/2-inch cubes and in 2 large shallow baking pans bake in middle of oven until just dry, about 20 minutes.

In a large heavy skillet cook red onions, shallots, leeks, celery, herbs with salt and pepper to taste in butter over moderate heat, stirring, until onion mixture is golden brown, softened, about 25 minutes.

If using canned chestnuts, rinse and drain. In a saucepan simmer vacuum-packed or canned chestnuts in 2 cups broth 15 minutes.

In a large bowl, toss together bread, onions, chestnut mixture, remaining 1 1/2 cups broth and salt and pepper to taste and cool completely. Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding.

To cook all or part of stuffing outside poultry: In a shallow baking dish bake stuffing in preheated 325 degree oven 45 minutes (for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover halfway through baking time).

[Jolie Rouge]

24 pre-made mini-quiche cups or 1 15-oz. package pie crusts
2 cups grated Swiss cheese
2 Tbsp. green onion, chopped
2 eggs
1/2 cup milk
1/4 tsp. ground nutmeg
Pinch of salt

If using pre-made quiche cups, place in greased mini-muffin pans. If using pie-crust allow frozen pie crust to thaw, the roll out and cut 12 rounds out of each piece with a 2-inch round cookie cutter. Place each round in a greased muffin tin. Combine cheese, green onion, eggs, milk, ground nutmeg and salt and mix well. Pour batter into each muffin and fill 2/3 of the way full. Bake for 30 minutes at 375 degrees.

The Skinny: Use low fat cheese and milk and your favorite egg substitute.

[Jolie Rouge]

1 pound fresh green beans, washed and trimmed
1 Tbsp. sesame oil
2 garlic cloves, minced
2 Tbsp. sweet onion, chopped
1 Tbsp. fresh ginger, minced
2 Tbsp. soy sauce
Salt and pepper to taste
Crispy rice noodles for garnish

Place green beans in a steamer and stream until crisp-tender. Meanwhile saute garlic,onion and ginger in sesame oil for 2 - 3 minutes. Add green beans, soy sauce and salt and pepper and cook 2 - 3 more minutes. Remove from heat and sprinkle with rice noodles.

The Skinny: Use low sodium soy sauce.

[Jolie Rouge]

1 package (18 and 3/4-oz.) yellow cake mix
3 eggs
1/3 cup butter, softened
1/2 cup water
1/4 cup lemon juice

Filling:
1 can 14-oz. sweetened condensed milk
1/2 cup lemon juice
2 cups whipped cream

Combine cake mix, eggs, butter, water and lemon juice and beat well. Place in 2 greased 8-inch cake pans. Bake for 25 minutes at 375 degrees. Allow cake to cool. Meanwhile, combine filling ingredients and mix well. When cake is completely cooled, slice each one in half lengthwise. Place filling in between each layer of cake to create a torte. Slice and serve.

The Skinny: Use your favorite egg substitute.

[mandybragg]

2CPS. BUTTER
4CPS. FLOUR
2TSP. SODA
5CPS. BLENDED OATMEAL
24OZ. CH. CHIPS
2CPS. BR. SUGAR
1TSP. SALT
18OZ. GRATED HERSHEY BARS
4 EGGS
2TSP. B. POWDER
2TSP. VANILLA
2CPS. SUGAR


CREAM BUTTER AND SUGARS. ADD EGGS AND VANILLA. MIX IN FLOUR, OATMEAL(USE BLENDER OR FOOD PROCESSOR TO CREATE A FINE POWDER BEFORE ADDING), SALT, POWDERED SUGAR, AND SODA. ADD CH. CHIPS AND GRATED HERSHEY BAR.MIX WELL AND THEN FORM INTO BALLS. PLACE 2" APART ON COOKIE SHEETS. BAKE 375 DEG. FOR 10 MINUTES. YEILDS 112 COOKIES.

[Gia]

My uncle used to make this every year for Christmas~It is delicious

1/3 cup Italian Salad Dressing
7 med. potatoes, cooked in skins, peeled, and sliced (about 6 cups)
3/4 cup sliced celery
1/3 cup sliced green onion
4 hard boiled eggs
1 cup mayonnaise
1/2 cup sour cream
1-1/2 teaspoons prepared horseradish mustard

salt to taste

celery seed to taste

Pour italian dressing over warm sliced potatoes. Chill 2 hours. Add celery and onion.
Separate egg whites from yolks, chop, and add. In small bowl, sieve yolks (I just mash them with a fork).
Mix with mayo, sour cream, and mustard; fold into salad. Add salt and celery seed to taste. Chill 2 hours.
Take some of the green onion stalk and pimento to decorate the top in a festive Christmas manner. Makes 8 servings.
That's the basic recipe - since he did all the chopping, he didn't measure the celery or onion,
so I think he used more than the recipe says (he actually used the whole bunch of green onions).

[Gia]

My Two boys LOVE this:

Cherry Fluff.
1 can Cherry or Strawberry pie filling
1 can Eagle Brand Condensed Milk
1 16 oz. can crushed pinneaple, drained well

Combine~~Fold in 8 or 12 oz of Cool Whip and chill.

[Gia]

1/4 lb. butter
12 oz. can of evaporated milk
3 1/2 Cups of sugar
1 heaping tablespoon of INSTANT COFFEE
10 oz. Hershey's Raspberry chocolate chips
2 oz. bittersweet chocolate
7 oz. Marshmallow cream
1 tsp. vanilla
In a heavy saucepan melt the butter. Add evaporated milk, sugar, and coffee. Bring to a rolling boil, stirring constantly until the temperature reaches 235 degrees. Remove from heat and and raspberry chocolate chips and the bittersweet chocolate. Stir the mixture until all ingredients are melted. Add the marshmallow crème and stir until blended. Stir in the vanilla. Pour into a lightly greased 9 X 13 inch pan. Cut in bite sized squares when cooled.

[Gia]

Can you tell I LOVE DESSERTS??? LOL~~:D :D :D

Chocolate Cherry Kris Kringles

1/2 cup margarine
1/2 cup brown sugar
1 teaspoon vanilla
1 1/2 cups flour
1/8 teaspoon salt
20 to 25 maraschino cherries
20 to 25 chocolate bits , plus 1 cup chocolate bits

Preheat oven to 350° F. Cream sugar and margarine well. Add vanilla, flour and salt. Mix well. Stuff cherries with chocolate bits. Wrap each cherry in 1 teaspoon dough. Bake on ungreased cookie sheet for 12 to 25 minutes. Cool. Melt 1 cup chocolate bits in a double boiler over low heat or in the microwave, and dip top of cookies in melted chocolate.

[jaybird]

These are some great recipes already! I've copied them all to a special recipe folder & I can't wait to try several of them for Thanksgiving & for Christmas!!

WOOHOO! And lots of new desserts! :D My butt and thighs thank you SOOOOO much!

[fruitloop31576]

Ranch Snack Ceackers
1 package DRY ranch dressing
3/4 cup veg.oil
1 1/2tsp.dill weed
1 bag(12oz)oyster crackers

In a small bowl,combine first three ingredients and mix well.
In a large bowl pour crackers in and pour mixture over the crackers.
Stir until crackers are covered evenly-cover with airtight lid.
Stir every hour or so for at least 4 hours. Enjoy!

Just a hint or two...you don't have to stir,just shake the bowl around to keep everything coated evenly...
This tastes better if you make it a few days ahead of time and keeps for weeks if it is properly covered...
Also makes cheap and yummy snacks for parties at work-or whenever!:D

[Jolie Rouge]

INGREDIENTS:
2 (3-ounce) packages raspberry gelatin
1/2 package gelatin
16-ounce can whole berry cranberry sauce
2 cups boiling water
20-ounce crushed pineapple (do not drain)
1/2 to 1 cup broken pecans
1/2 cup chopped celery (optional - I tend to leave this out.)

TO PREPARE:
Mix gelatins together; add boiling water. Add cranberry sauce; stir until dissolved. Add pineapple with juice, pecans and celery. Pour in mold and refrigerate.

SERVES: 12

[enola615]

Tired of raisins? Try dried cherries or dried cranberries or cranrasins.

2/3 cup granulated sugar
2/3 cup packed brown sugar
1/2 stick margarine or butter, softened*
1/2 cup shortening
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3 cups quick-cooking or old fashioned oats
1 cup all-purpose flour**
1 cup raisins, chopped nuts or semisweet chocolate chips, if desired.

*Spreads with at least 65% vegetable oil can be substituted.
** If using self-rising flour omit baking soda, baking powder and salt.

1. Heat oven to 375 degrees.
2. Mix all ingredients except oats, flour and raisins in large bowl. Stir in oats flour and raisins.
3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
4. Bake 9 to 11 minutes or until light brown. Immediately remove from cookie sheet. Cool on wire rack.

Makes about 3 dozen. Enjoy and Happy Holidays.

[angelwhispers]

Dessert- Bailey's Irish Creme Fudge

Bailey's Irish Creme Fudge

4 1/2 Cups sugar
1 12 oz can of evaporated milk
1/2 olb butter
2 12 oz pkgs of milk chocolate chips
1 12 oz pkg semisweet chocolate chips
2 7 oz jars marshmallow cream
2 tsp vanilla
2/3 Cup Bailey Irish Cream
2 Cups chopped nuts

Follow directions EXACTLY. Set chocolate chips, marshmallow cream, vanilla,
Bailey's and nuts in a VERY large bowl. Set aside for later. Bring butter,
sugar and milk to a boil and then cook slowly for exactly 11 minutes (don't
ask why - just works), stirring CONSTANTLY. Pour milk mixtures over the
other ingredients and stir slowly to blend. DO NOT USE MIXER Pour into a
buttered 9x13 inch pan and chill very well. Cut cold.

I used a 9x13 pan AND a 8x8 pan and it was still good sized. I also lined
the pan with foil and removed from pan to cut. I had a hard time getting it
out of the pan. It stays kind of soft. Will never get very hard.

[Gia]

My family has this every year for Thanksgiving and Christmas~

2 (15.25 ounce) cans fruit cocktail, drained
3 large bananas, peeled and sliced
1 (10 ounce) jar maraschino cherries, halved
1/2 pint heavy whipping cream
3 tablespoons white sugar
1 teaspoon vanilla extract


Directions
1 In a large bowl, combine fruit cocktail, bananas and cherries. Reserve 3 slices of banana and 1 cherry for garnish.
2 In a mixing bowl, whip the cream to soft peaks with an electric mixer. Add sugar and vanilla, and whip to combine.
3 Fold the whipped cream into the fruit. Garnish with a fan of banana slices. Place cherry at the bottom of the banana fan.

[Gia]

This recipe has been passed down in our family for
generations, and is always a favorite. Makes 1 pound (24
servings).

2 cups semisweet chocolate chips
1/2 cup butter
2 cups crunchy peanut butter


Directions
1 Line a 9 X13 inch pan with foil. Set aside.
2 In the top pot of a double boiler set, slowly melt
chocolate pieces and butter until smooth. Add peanut butter and
stir until well mixed.
3 Pour chocolate mixture into pan; cover and chill in
refrigerator until hardened. Cut into small squares and serve.

[jaybird]

Bumping, cuz I want more recipes! :D

[Thamlet]

If i could cook, id be good to go! lol These are some great recipies, i might even try a few. :)

[magicwoman19]

Christmas Cake! HMMMMMM!!!

1 pkg. supermoist white cake mix
1 (3 oz.) pkg. jello brand cherry jello
1 (3 oz.)pkg. jello brand lime jello
2 c boiling water
1 (8oz) container of coolwhip

prepare cake mix as directed on box,Pour batter into 2 round 8 or 9x1 1/2 inch pans. Bake as directed. Cool 10 mins. Remove from pans, cool. Place cke, top sides up, back in pans. Prick each layer with a fork at 1/2 inch. Mix cherry gelatin with 1 cup of boiling water in bowl . Then spoon mixture over 1 layer. Repeat with the lime gelatin. Put in frige for 3 to 4 hrs. Then did pans in hot water for 10 sec., add invert cakes on to a plate, then use coolwhip as frosting. Decorate with gumdrops!!!

[sheenajungle]

Christmas Divinity (I LOVE divinity!!!!)

2 cups sugar
1/2 cup water
1/2 cup white corn syrup
1 egg white stiffly beaten
1 teaspoon vanilla
1/2 cup broken nut meats (optional)
Pinch of salt
Food coloring (optional)

Beat the egg white in a large bowl and set aside. In a saucepan, boil the sugar, water and syrup while stirring gently. The mixture is done at 235 degrees or if it forms a soft ball when a tablespoon full is dropped into cold water. Pour the mixture over the beaten egg white, beating continually. Add vanilla, nuts and a pinch of salt. Add a few drops of red or green food coloring if desired. Beat this mixture until it is almost hard, then drop by the teaspoonful onto waxed paper.

Makes about 35 - 40 pieces.

:D

[mandybragg]

CUT OUT YOUR FAVORITE COOKIES INTO TRIANGLES, FROST BROWN, ADD CH. CHIPS FOR THE EYES AND TAKE CH. COVERED PRETZELS AND BREAK IN HALF FOR THE ANTLERS. THEN USE RED M&M'S FOR THE NOSES

[sheenajungle]

Baked Yams with Rum:

2 16 oz cans of yams
2 tbsp brown sugar
2 tbsp rum
2 tb butter

Directions:
This is quick and easy.
Pour the two cans of yams with the rum into the 9x13 baking pan. Sprinkle the brown sugar and butter on top of the yams. Bake at 350 for about 30 minutes covered in foil. Remove foil and return to oven for 5 minutes uncovered to brown.

[mandybragg]

1 PART JACK DANIELS
1 PART SWEET & SOUR MIX
1 PART TRIPPLE SEC.
2-4 PARTS 7-UP/SPRITE

i or none of my family drink alcohol on christmas, but ever since i move to texas i have noticed every one here seems to, so i thought this may be relevant:)

[jaybird]

Originally posted by mandybragg
1 PART JACK DANIELS
1 PART SWEET & SOUR MIX
1 PART TRIPPLE SEC.
2-4 PARTS 7-UP/SPRITE

i or none of my family drink alcohol on christmas, but ever since i move to texas i have noticed every one here seems to, so i thought this may be relevant:)

OH GIRL! I love this stuff...I always buy the dang little bottles. Now I can make my own bucketful!!! WOOHOO! Will need it spending Thanksgiving with 24 IN-LAWS, half of which I don't like! :D

[justinenycole26]

Ok, this is what my kids always ask for. Its not really a recipe, but here goes.

Soften a 4oz pkg of cream cheese. Spread cream cheese on slender-sliced meat (the really thin lunch meat, ALDI has it for abot 30 cents a package, dang I miss ALDI!!!) Place a pickle spear in the middle and roll up. Thats it, thats all there is to it. My kids eat these over anything else I make.

[imitlol]

Sweet Potato Casserole

3 cups Sweet Potatos, canned is best, drained & smashed
1 tea. Vanilla
1/2 tea. nutmeg
1/2 tea. cinnamon
1/2 tea. salt
1/2 cup sugar
2 eggs
1/2 stick butter

Topping:

1 cup coconut
1 cup brown sugar
1 cup pecans, chopped
1/3 cup self rising flour
1/2 stick butter

Mix the 1st 8 ingredients in a large mixing bowl. Place into a large casserole dish. Mix topping ingredients and sprinkle over top of sweet potato mixture. Bake @ 350 for 30 minutes

This will serve 4 people. It can be doubled and tripled

20 mins to prep & 30 mins to bake

[imitlol]

Pretzel Salad

There are 3 sets of ingredients and 3 steps, each are listed in the order that they need to be prepared, it is rather easy to do, it only looks hard, and is so yummie

Step 1 ingredients:
2 cups crushed pretzels
1 1/2 stick butter
1 tablespoon sugar, heaping
-------------------
Step 2 Ingredients:
1 small container cool whip
6 oz. cream cheese
1 cup sugar
-------------------
Step 3 Ingredients:
2 3oz. strawberry jello, do not prepare as directed on box
2 10oz. frozen strawberries, sliced is better, do not thaw
2 cups pineapple juice
----------------------------------------------------------------------

Step 1 Directions:
mix together pretzels, butter and sugar press into 9x13 pan, bake for 6-10 minutes @ 350 degrees
------------------
Step 2 Directions:
mix sugar and cream cheese until smooth, add cool whip..spread over cooled pretzel mix
------------------
Step 3 Directions:
mix jello in juice until dissolved, add frozen strawberries...pour over cream cheese mix.....place in refrigerator until set....better if set for 24 hours


Serves at least 12, depends on serving size

About 30 minutes prep time, and needs to set in refrigerator 24 before serving, for better results

[mandybragg]

justinenycole26: this is kinda simular to what you make, i came up with it one day and the kids love it:

1 pack of soft flor taco shells
sour cream
wafer type luch meat,carl budding etc.
hot sause(i use the ones you get from taco bell,i like hot)

o.k, you take the shell and spread sour cream all over it, then you cover with meat,and add then sprinkle a bit of the hot sause around, now wrap it up and slice them in to little finger sized rolls, and thats it, you eat them cold and they are really good.

JAYBIRD:i am glad i could be of assistants! i like those alot too, but my favorite is sour ameretos, it's real easy
1 part ameretto
2 parts sweet and sour mix
they are so good i just love them.i love making mixed drinks. especially the sour type.

[enola615]

This Chocolate Bread Pudding is the perfect way to capture the sweet flavor of the holidays. It's a great alternative to pumpkin pie.

Chocolate Bread Pudding

Ingredients:

2-1/2 cups cut up stale bread
1 teaspoon vanilla
2 eggs
2-1/2 Tablespoons cocoa
2 cups milk
1 teaspoon cinnamon
1/4 cup sugar
1/2 cup chocolate chips
a pinch of salt

Preheat oven to 350 degrees F. Place bread in a round. buttered, deep-dish pie plate. In a medium bowl, whisk tegether eggs, milk, sugar, a pinch of salt, vanilla, cocoa and cinnamon. Add chocolate chips.

Pour over bread and gently mix. Let stand 15 minutes, so bread can absorb mixture.

Bake for 30-40 minutes until firm but not dry.

[mandybragg]

IMPOSSIBLE PUMPKIN PIE
3/4 cups sugar
1/2 cup bisquick
2 T margarine
1 can (13oz) evap milk
2 eggs
1 can (16oz) pumpkin
2 1/2 tsp pumpkin pie spice
2 tsp vanilla

Heat oven to 350. Grease pie plate, 9 x 1 1/4 or 10 x 1 1/2 inches. Beat all ingrediients until smooth, 1 min in blender on high or 2 min with hand beater. Pour into pie plate. Bake until knife inserted in center comes out clean, 50 to 55 mins.

this is so good, and for those picky people that leave the crust, well there isn't one!

[mandybragg]

BEST EVER CUT OUT COOKIES
3T milk
1 lb butter
1 lb powdered sugar (4 cups)
4 eggs
1 tsp soda
1/4 tsp salt
1 T vanilla
6 heaping cups flour

Mix together and roll out to thickness desired. Bake at 350 for only 10 mins. They will be cooked but not brown on top, just brown on bottom. Ice as soon as they cool.

[Judy]

Thanks so very much for ALL the great receipe's. I have gained ten pounds just reading through them all.
Your all great. Thanks again..
Judy
:)

[jaybird]

Wow. There are some awesome recipes on this thread already. I've printed them out and penciled a few to make for Thanksgiving, INCLUDING the Lynchburg Lemonade and divinity!! I'll get some together and post them over the weekend!

[Jolie Rouge]

INGREDIENTS:
2 large Idaho potatoes
4 strips bacon, quartered
1/4 cup chopped shallots
1/2 cup sour cream
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
TO PREPARE:
Scrub potatoes well and bake 1 hour at 400 degrees. Grill bacon pieces until crisp. Drain off bacon fat except for 3 tablespoons. Add shallots and sauté slowly. Cut potatoes in half lengthwise and scoop out into a skillet, taking care to retain shells intact. Add bacon, shallots, cream, cheese, salt and pepper, mixing and mashing to blend thoroughly. Stuff mixture into potato skins. Bake 15 to 20 minutes at 350 degrees.

SERVES 4

Note : Brennans is a fabulous restaurant in New Orleans, LA

[~Angel Eyez~]

Million Dollar Pie

Take a gram cracker crust, mix in a tub of cool whip and a can of crushed pineapple. If you like nuts, add chopped walnuts and mix together, put in the crust, and freeze over night.

A few hours before serving thaw, but store in the fridge!

[jaybird]

QUICK, EASY AND OUTSTANDING!!! I'm required to bring this to ANY gathering we go to any time of year!

Swedish Nut Cake
CAKE:
2 cups flour
2 cups sugar
2 eggs
1 cup chopped pecans
2 teas. baking soda
2 teas. baking powder
1 teas. vanilla
1-20oz. can crushed pineapple, WITH juice

ICING:
1 stick oleo, soft
1 8 oz. cream cheese, soft
2 cups powder sugar
1 cup chopped pecans
1 teas. vanilla
Beat til smooth.

Mix all ingredients well, by hand, in a large bowl.
Spray 2 9x13x2 pans or 1 13x17x1 pan with Pam.
Bake at 300-325degrees for 30 minutes or so for 9x13's. Adjust time for the bigger, flat pan...try 20-25 minutes first. Just bake til lightly golden brown and springs back in the center.

Cool, spread icing over top. Enjoy!

[jaybird]

(similar to Red Lobster's)

Cheese Garlic Biscuits

2 cups Bisquik (can use low fat)
2/3 cup milk
1/2 cup cheddar cheese (I use a little more)

1/4 cup oleo, melted
1/4 teas. garlic powder
1/8 teas. parsley (I just a little more)

Mix Bisquik, milk and cheese together. Drop by spoonsful on baking dish. (I make them about the size of a large egg or so) Bake @ 450degrees for 8-10 minutes.

Combine oleo, garlic and parsley. Brush over baked biscuits.

I double this if I'm feeding 6 or 8. Triple it for a dozen or so. They go pretty fast.

[jaybird]

Peanut Brittle

2 cups sugar
1 cup white Karo syrup
1/2 cup water
2 cups raw peanuts
1/4 teas. salt
2 teas. baking soda
1 teas. oleo

Heat water, sugar and Karo over low heat til dissolved. Bring to boil. Then add nuts and salt.

Boil briskly and stir constantly. Cook until peanuts pop and syrup is brittle when 'dropped' into cold water.(295 degrees/hard crack)

Remove from heat. Stir in baking soda and oleo.

Pour onto aluminum foil. Spread quickly and as thin as possible.
Take by edges and pull even thinner if possible. Cool, break into pieces, store in airtight/moistureproof container.

[jaybird]

1 pound pecan halves
1 egg white, room temperature
1 tbsp. water
pinch of salt
1 cup sugar
1 teas. cinnamon
1 scant teas. salt

Mix sugar, salt and cinnamon. Set aside. Beat egg white, water and salt together with mixer til very frothy. Stir in pecans to wet. Toss in cinnamon sugar mixture. Coat well.

Bake in a mound 1 hour at 300 degrees, stirring every 15 minutes.

[jaybird]

I've been making this, wow, 25 years probably. My kids used to love making this, we'd alternate monkey bread and funnel cakes on Sunday evenings. My kids are 28 and 21 now and it's still a special treat to get Monkey Bread!

Monkey Bread

4 cans biscuits, cut into 4ths
1 cup sugar
2-3 teas. cinnamon
1 teas. nutmeg (can omit)
1 stick oleo, melted
3/4 cup brown sugar
2 teas. cinnamon
Chopped pecans, optional

Roll each piece of biscuit in sugar mixture. Mound into a Bundt pan, angelfood cake pan or round 2 quart baking dish (with a glass inserted in the center) Sprinkle pecans intermittently.

Mix oleo, brown sugar and cinnamon over low heat til dissolved.
Pour over top of biscuit pieces.
Bake 350 degrees for 30-35 minutes.
Remove from oven, invert on heat resistant plate. Remove pan, scrape out any goodies. Serve warm.

[~Roxy~]

Frosted Brownie Pizza

It's nearly impossible to eat just one piece of this dessert pizza with its chewy, chocolate crust, creamy peanut butter frosting and sweet crunchy toppings!

1/2 cup butter (no substitutes)
2 (1-ounce) squares unsweetened chocolate
1 cup sugar
3/4 cup all-purpose flour
2 large eggs, beaten
Frosting:
1 cup powdered sugar
1/3 cup creamy peanut butter
1 1/2 teaspoons vanilla extract
2 to 4 tablespoons milk
Toppings:
3/4 cup plain candy-coated chocolate candies
1/2 cup flaked coconut, toasted
1/2 cup chopped pecans, toasted
In a saucepan over low heat, melt butter, chocolate and sugar. Remove from the heat; stir in flour until smooth. Add eggs and beat until smooth. Spread onto a greased 12-inch pizza pan.
Bake at 350*F (175*C) for 15 minutes or until a wooden pick inserted near the center comes out clean. Cool completely.
For frosting, in a mixing bowl, beat sugar, peanut butter, vanilla and enough milk to achieve desired spreading consistency. Spread over brownie crust. Top with chocolate candies, coconut and pecans.
Makes 8 to 10 servings.

[~Roxy~]

Chocolate Kiss Cookies

1 1/4 cups Butter or margarine -- softn'd
1 cup Sugar
2 Eggs
1/2 teaspoon Vanilla extract
3 1/4 cups All-purpose flour
1 package (14 oz.) chocolate kisses
Cream butter; gradually add sugar, beating until light and fluffy. Add eggs and vanilla; blend well. Stir in flour.
Press dough from a cookie press 2 inches apart onto ungreased cookie sheets, using a star- or daisy-shaped disc.
Bake at 375 degrees F. for 10 minutes. Press a chocolate kiss in center of each warm cookie, point side up. Remove to wire racks to cool. Yield: 6 dozen.

[erniemarie]

hey I am still waiting for that recipe for Blueberry Yum Yum that someone said they were making for thanksgiving dinner

[enola615]

A change from the classic pumpkin pie.

GINGER PUMPKIN YOGURT PIE

Crust:

1-1/3 cups finely crushed gingersnaps (about 25 1-3/4 inch cookies)
1/3 cup butter



Filling:

1 cup cooked pumpkin
1/3 cup packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
2 pints (Haagen-Dazs(R) Vanilla frozen yogurt, softened.

Garnish:
Whipped cream
Ground nutmeg
Additional gingershaps or maple leaf cookies, if desired.

Directions:

1. Heat oven to 375 degrees F. In medium bowl, combine cookie crumbs and butter; blend well.

2. Press mixture evenly in bottom and up sides of a 9 inch pan. Bake for 8 minutes, cool completely on wire rack.

3. In a large bowl, combine pumpkin, sugar and spices; mix well. Spoon in frozen yogurt, stirring until well blended.

4. Spoon mixture into prepared crust. Freeze at least 2 hours or until very firm.

5. Place pie in refrigerator 20 to 30 minutes before serving. Garnish with dollops of whipped cream sprinkled with nutmeg and cookies.

Serves 8

[Gia]

THIS IS SOOOOOOOOOOOOO GOOD~~and Easy

(main dessert)
l six oz. box french vanilla pudding (instant)
3 cups cold milk
9 oz. cool whip, thawed
l box graham crackers

(Chocolate topping/icing)
1 cup sugar
3/4 cup powdered cocoa
1 tsp. vanilla
1/4 cup milk
1/4 cup butter

Main dessert: mix pudding and milk in a bowl and let set until it's firm. Fold in cool whip. Meanwhile, in a 9x13 pan, layer crackers across the bottom, top with 1/2 of the pudding mixture. Repeat, then top with crackers again.

icing: Melt butter, add other ingredients, boil for 1-2 minutes, and then let cool for several minutes. Pour over top of crackers.

Serve after refrigerated.
serves: approx. 15


:D

[Gia]

2 cans (18oz) sweet potatoes, drained and mashed
1/4 cup butter or margarine, melted
2 tablespoons sugar
2 tablespoons light brown sugar, packed
1 tablespoon orange juice
2 eggs, beaten
1/2 cup milk
1/2 cup chopped pecans
1/2 cup light brown sugar, packed
2 tablespoons flour
2 tablespoons butter or margarine, melted
Lightly butter the crock pot. Mix mashed sweet potatoes, butter, 2 tablespoons granulated sugar, and 2 tablespoons brown sugar together in a large bowl. Beat in juice, eggs, and milk. Transfer to the crock pot.
Combine pecans, brown sugar, flour, and 2 tablespoons butter. Spread evenly over the top of the sweet potatoes. Cover and cook on high for 3 to 4 hours.
Serves about 6.

[Gia]

1 can asparagus, large
4 hard-boiled egg, sliced
1 teaspoon salt
dash pepper
1 cup cracker crumbs
1 1/2 cups grated cheese
1 cup mushroom soup
Drain the asparagus. Place layers of asparagus and sliced eggs in a buttered casserole dish, sprinkle with salt and pepper and cracker crumbs. Cover with grated cheese. Pour one-half of mushroom soup over this. Repeat layer - pour remainder of soup over contents of the dish. Bake 1 hour at 325 degrees.
*This is a popular holiday side-dish, and could be made with a thick white sauce in place of the cream of mushroom soup.

[Gia]

1 (16 ounce) package hot bread roll mix with yeast
1 cup shredded sharp Cheddar cheese
1 1/4 cups beer
1 egg, beaten
2 tablespoons kosher salt

1 (8 ounce) package cream cheese, diced and softened
1 (8 ounce) package processed cheese, cubed
3/4 teaspoon garlic powder
1/2 cup beer, room temperature


Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 In a medium bowl, mix the hot bread roll mix with yeast and Cheddar cheese.
3 In a microwave or small saucepan, heat the beer to almost boiling. Stir beer and egg into the flour mixture and knead 5 minutes. Allow the dough to rest 5 minutes, then roll into desired shape. Sprinkle with kosher salt.
4 Bake 25 minutes in the preheated oven, or until golden brown.
5 In a food processor, blend the cream cheese, processed cheese, garlic powder and room temperature beer. Refrigerate until serving with the baked dough.

[Gia]

Very tastey and super fast and easy to make!!

2 (8 ounce) packages cream cheese
16 ounces shredded sharp Cheddar cheese
1 (1 ounce) package ranch dressing mix
10 ounces pecans, chopped
4 pecan halves


Directions
1 Mix together cream cheese, grated cheddar, and dressing mix. Form into one large ball or two smaller balls. Roll in chopped pecans to cover. Decorate the top with pecan halves. Refrigerate at least a couple of hours or overnight before serving

[Gia]

This recipe can be used as an appetizer or dessert. Prep
Time: approx. 5 Minutes. Cook Time: approx. 5 Minutes. Ready
in: approx. 10 Minutes. Makes 2 to 3 dozen (36 servings).

9 cups crispy rice cereal squares
1/2 cup peanut butter
1 cup semi-sweet chocolate chips
1-1/2 cups confectioners' sugar


Directions
1 In a saucepan over low heat, melt the chocolate; add
peanut butter and mix until smooth.
2 Remove from heat, add cereal and stir until coated.
3 Pour powdered sugar into large plastic bag, add coated
cereal and shake until well coated. Store in airtight container.

[Gia]

My Grandmother made this every year for Christmas when I
was a kid.

1 (11 ounce) can mandarin
oranges, drained
1 (8 ounce) can crushed
pineapple, drained
2 cups miniature marshmallows
1 cup flaked coconut
6 ounces sour cream


Directions
1 Combine the oranges, pineapple, marshmallows, coconut,
and sour cream. Stir till mixed well. Refrigerate till
cold. Serve.

[Gia]

ANTIFREEZE

Ingredients:
2 oz Smirnoff Vodka
2 tsp Lemon-lime mix
1 cup Water
Mixing instructions:
Add vodka to glass over ice. Then add water and lemon lime mix. Stir until all is dissolved
================================================== =============
THE BIG JOHNSON

Ingredients:
4 oz Vodka
1 bottle Jack Daniels
3/4 can 7-Up, sprite, etc.
1 dash Rose's Lime Juice
1 dash Grenadine (optional)
Mixing instructions:
Mix Lime Juice, then Vodka, then JD and 7-UP. Optional Grenadine dash last--pour around side of glass for effect. Serve on ice
================================================== ==
BOO PUNCH

Ingredients:
Orange Kool-Aid
Vodka
Jagermeister
Mixing instructions:
Combine Orange Kool-Aid and Vodka. Add some Jagermeister and it will look and taste scary~
========================================

ELECTRIC FUZZY

Ingredients:
1 part Peach schnapps
2 parts Lemonade
Mixing instructions:
Combine. Add ice. Stir~
==============================================

FLAMING BLOW JOB :eek:

Ingredients:
1 bottle Jack Daniels
2 gal Everclear
1 qt Chocolate milk
5 cans Whipped cream
Mixing instructions:
Pour all ingredients into large punchbowl. Spray all 5 cans of whipped Cream on top of the bowl-set on fire and let burn. After the flames go out, serve in mason jars.

Warning have a hose ready in case flames get out of hand. This drink sounds disgusting but it is delicious.

:eek:

[Gia]

Fu** me like a beast

Ingredients:
1/2 oz Tequila
1/2 oz Midori melon liqueur
1/2 oz Chambord raspberry liqueur
1 part Pineapple juice
1 part Orange juice
1 dash Grenadine
Top with Bacardi 151 proof rum
Mixing instructions:
Combine all ingredients except 151, shake well with ice, pour into highball glass and top it off with Bacardi 151.
~This one is sure to do exactly as it's title brags! Be Careful!! I've driven many a FMLAB fan home after a few too many of these!! ENJOY!!

================================================== ========
FUZZY BALLS :D

Ingredients:
1 part Absolut Citron
1 part Bacardi Limon
1 part Peach schnapps
Fill with 7-Up
Mixing instructions:
Mix alcoholic ingredients one part each - and add 7-up. Eight shots of each requires a 2L bottle of 7-up.
================================================== =========
FRIZZY PUNCH
Ingredients:
2 bottles Everclear
1 bottle Vodka
1 bottle Whiskey
5 gal Fruit punch
1 bag Ice
Mixing instructions:
Pour all of the ingredients in a trash can or large cooler. Stir until completely mixed

================================================== =============
DOWNSHIFT~

Ingredients:
2 part Fruit punch, Minute Maid
1 part Sprite
2 shots Tequila
Float Bacardi 151 proof rum
Mixing instructions:
Start with the Sprite. Next comes the tequilla. After that, add the Minute Maid Fruit Punch, then float the 151. Rocks optional.
================================================== ===========

THE CHERRY MAGICIAN ;D

Ingredients:
2 parts Light rum
2 parts Gin
2 parts Vodka
2 parts Triple sec
1 part Peachtree schnapps
Cherry Kool-Aid mix
Fill with Water
Mixing instructions:
This is to make one quart. Follow the directions on the package to determine the appropriate amount of Kool-Aid mix. Mix all of the ingredients in a bowl/pitcher without ice. Serve in a glass with ice.

:D :D :D :D
Caution: This is a strong drink, believe your first sips. After the first few sips the cherry flavor will dominate and the taste of alcohol will essentially dissappear, hence the name.

[pet10gil]

sheenajungle
Your recipie for pumpkin cake with brown butter icing sounds delicious. Do you have a recipie for the icing? Thanks.

[Mike'smom]

This is a favorite of the Amish community
so it HAS to be good:

Chicken Roast

meat of 1 roasted chicken (also good with leftover turkey)
1-1/2 loaves torn bread
1 lb butter (yea, I know)
1-1/2 tsp salt
1/2 pepper
1 tsp celery seed
3/4 c chopped celery

Toss altogetherand pour into a casserole dish.
Cover and bake at 375' until heated through, stirring often to prevent sticking.

This was also recently posted on The Food Channel.

[Jolie Rouge]

Cooking Time: Approximately 3 1/2 minutes per pound

Ingredients:
1 Turkey (not frozen)
Seasonings (Use injector-type seasoning for a more flavorful turkey)
Peanut Oil (enough to cover turkey) minimum of 3 gallons

Utensils:
24-qt. (or larger) Fry Pot
Outdoor Gas Cooker
Deep-fry Thermometer
Turkey Stand and Lifter
20-lb. Propane Tank

Directions:

Clean, rinse and dry turkey, inside and out.

Cover (or inject) the turkey with seasoning, inside and out.

Cooking Tip: For additional flavor, let turkey marinate 30-60 minutes before frying.

Remove the basket or frying stand from pot and pour the peanut oil into the pot, making sure there is enough oil to completely cover the turkey when it is immersed but without overflowing the pot.

Cooking Tip: To determine the amount of oil needed, lower the turkey into the pot and cover with water. Remove the turkey and measure the amount of water. Use the same amount of oil in place of the water when frying the turkey.

Light the burner and heat oil to 325-350 degrees Fahrenheit. When oil is hot enough, use a basket or frying stand and slowly lower turkey into pot (legs up). Wear mitts for protection and use both hands being careful not to splash the oil.

Fry about 3 1/2 minutes per pound of turkey, keeping temperature between 235-350 degrees Fahrenheit. When calculated time has passed, check the thigh joint. If it appears to be well-cooked, the turkey is ready.

Cooking Tip: Place your fried turkey on a thick layer of paper towels and allow to drain for approximately 10 minutes before serving.



Enjoy!

[Jolie Rouge]

(don't 'cha just *love* the name ??) :eek:
Yield: 4-5 servings

This is best with back-strap or other best tasting parts of venison due to the very delicate flavor of the sauce.

Ingredients:

1/2 cup minced onion
1/4 cup margarine
2/3 cup bread crumbs
2/3 cup milk
3/8 teaspoon ground nutmeg (this portion is split within the recipe)
1 Tablespoon dried parsley flakes
1/4 teaspoon pepper
1 lb. ground venison
1/4 teaspoon salt
1/2 cup boiling water

2 Tablespoons flour
1/2 cup milk
3/4 cup whipping or heavy cream & 1/2 cup 1% milk (mixed together) or note: Substitute no-fat sour cream & skim milk for low-fat version.
Egg Noodles or White Rice

Cooking:

Preheat oven to 250 degrees. In a large skillet over medium heat, saute the onions in 2 Tablespoons margarine until soft & clear. While onions are sauteing, combine bread crumbs and milk in a small bowl and let soak for about 5 minutes. Add onion to the mixture, then add 1/4 teaspoon nutmeg, parsley flakes, pepper, salt and ground venison. Mix thoroughly and shape into 2-inch balls.

In a large skillet over medium heat, brown the meatballs, a few at a time, in the rest of the margarine, transferring the browned meat to a plate in the oven. When all meatballs are browned, add the boiling water to the pan drippings and simmer for 5 minutes. Stir frequently. Dissolve the flour in the milk and add this to the pan. Add the cream/milk mixture and remaining 1/8 teaspoon of nutmeg. Reduce heat and simmer, stirring constantly, until the gravy thickens.

Return the meatballs to the pan, stir them gently into the sauce and serve over egg noodles or cooked rice.



http://www.texasangler.com/recipes.htm for more game recipes ....

[MrsMom]

Pumpkin Dump Cake (a family favorite!)

1 large can pumpkin
1 can evaporated milk
1 cup sugar
1 1/2 teaspoon cinnamon
1/2 teaspoon ginger
3 eggs, beaten
1 box yellow or white cake mix
1 1/2 cubes melted butter

Grease bottom of 9X13 inch cake pan. Combine first 6 ingredients. Pour into pan. Sprinkle cake mix over top evenly. Drizzle melted butter over all. Bake at 350 degrees for 50 minutes. Serve with whipped cream and devour.

[chort1313]

OH! I'm trying to decide what appetizer to make!!!

[sheenajungle]

CREAMY ARTICHOKE DIP WITH PITA CHIPS


2 cans artichoke hearts, drained, coarsely chopped
1/2 cup mayonnaise
1/2 cup sour cream
3/4 cup grated Romano cheese
3 tablespoons chopped fresh tarragon or 1 tablespoon dried

6 6-inch pita rounds, each cut into 6 triangles
Olive oil

Preheat oven to 350°F Combine all ingredients in medium bowl. Transfer mixture to 3-cup ovenproof soufflé dish or small casserole. Bake dip until heated through, about 30 minutes.

Pita Chips: Heat oven to 400°F. Place pita triangles in single layer on baking sheet. Brush with oil. Sprinkle with salt. Bake until crisp, about 10 minutes. Remove from oven.

Bake dip until bubbling and brown on top, about 20 minutes. Serve hot dip with pita chips.

FOR CHORT
:D

[sheenajungle]

Blue Cheese & Scallion dip

Takes 5 minutes to make!

2 oz blue cheese, crumbled
1/2 cup sour cream
3 tablespoons chopped scallion greens


Gently stir together cheese, sour cream, and most of scallion, leaving cheese chunky. Garnish with remaining scallion.

Makes about 2/3 cup.

*Serve with chips or Veggies

:D

[sheenajungle]

WARM SPINACH-PARMESAN DIP

2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
1 3/4 cups chopped onion
6 large garlic cloves, minced
2 tablespoons all purpose flour
1/2 cup chicken stock or canned low-salt chicken broth
1/2 cup whipping cream
1 10-ounce package ready-to-use fresh spinach leaves
1 cup (packed) grated Parmesan cheese
1/4 cup sour cream
1/2 teaspoon cayenne pepper
Baguette slices, toasted

Melt butter with oil in heavy large pot over medium heat. Add onion and garlic; sauté until onion is tender, about 6 minutes. Add flour; stir 2 minutes. Gradually whisk in stock and cream; bring to boil, whisking constantly. Cook until mixture thickens, stirring frequently, about 2 minutes. Remove from heat. Stir in spinach, cheese, sour cream and cayenne (spinach will wilt). Season with salt and pepper. Transfer dip to serving bowl. Serve warm with toasted baguette slices.



:D

[sheenajungle]

BAKED BRIE WITH CARAMELIZED ONIONS


Reminiscent of fondue, this rich appetizer is lovely served alongside an assortment of crudités and your favorite mulled wine. Be sure to order the uncut wheel of cheese from a cheese shop or specialty foods store.
2 tablespoons (1/4 stick) butter
8 cups sliced onions (about 4 large)
1 tablespoon minced fresh thyme


4 garlic cloves, chopped
1/2 cup dry white wine
1 teaspoon sugar


1 8-inch-diameter 32- to 36-ounce
French Brie, packed in wooden box (reserve box)
2 French bread baguettes, sliced

Melt butter in heavy very large skillet over medium-high heat. Add onions; sauté until just tender, about 6 minutes. Add minced thyme, reduce heat to medium and cook until onions are golden, stirring often, about 25 minutes. Add garlic and sauté 2 minutes. Add 1/4 cup wine; stir until almost all liquid evaporates, about 2 minutes. Sprinkle sugar over onions and sauté until soft and brown, about 10 minutes. Add remaining 1/4 cup wine; stir just until liquid evaporates, about 2 minutes. Season to taste with salt and pepper. Cool. (Can be prepare 2 days ahead. Cover and refrigerate.)

Preheat oven to 350°F. Unwrap Brie, reserving bottom of wooden box. Cut away only top rind of cheese, leaving rind on sides and bottom intact. Return Brie to box, rind side down. Place box on baking sheet. Top Brie evenly with onion mixture. Bake until cheese just melts, about 30 minutes. Transfer Brie in box in platter. Surround with baguette slices.

Serves 8 to 10.

[sheenajungle]

BLUE CHEESE, PORT, AND WALNUT SPREAD


Can be prepared in 45 minutes or less.
1 pound blue cheese (such as Stilton or Gorgonzola), crumbled
1 stick (1/2 cup) unsalted butter, softened
1/3 to 1/2 cup Tawny Port
1 1/2 cups chopped walnuts

In a food processor blend together the cheese, the butter, and the Port until the mixture is smooth and in a bowl combine well the cheese mixture and the walnuts. Transfer the spread to crocks or ramekins. The spread keeps, covered and chilled, for 3 weeks. Serve the spread with crackers.

Makes about 3 1/2 cups.



:D

[sheenajungle]

PECAN-CHEESE SPREAD


4 bacon slices
3/4 cup pecan pieces

2 cups firmly packed grated cheddar
4 ounces cream cheese, room temperature
2 tablespoons mayonnaise
1/8 teaspoon hot pepper sauce (such as Tabasco)
1/8 teaspoon Worcestershire sauce
3 green onions, sliced
Crackers

Fry bacon in heavy large skillet over medium heat until crisp. Transfer to paper towel to cool. Add pecans to drippings and cook until golden brown, stirring occasionally, about 5 minutes. Transfer to paper towel to cool. Season with salt.

Blend cheddar, cream cheese, mayonnaise, hot pepper sauce and Worcestershire sauce in processor until smooth. Transfer to bowl and stir in green onions. Crumble bacon and add to mixture. Line cookie sheet with plastic, forming 8-inch strip. Freeze 20 minutes to firm slightly. Using plastic as aid, form log shape. Remove plastic; roll log in pecans to coat. Wrap and refrigerate until firm. (Can be prepared 1 week ahead.)

Serve with crackers.



:D

[sheenajungle]

Garlicky Hummus

2 bulbs garlic
1 fifteen-ounce can garbanzo beans, rinsed and drained
freshly squeezed lemon juice(from 1 lemon)
1 tablespoon extra-virgin olive oil
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/3 cup fresh flat-leaf parsley

1. Preheat oven to 425°. Wrap garlic heads in aluminum foil. Cook in oven until very soft, about 30 minutes. Remove from oven, and allow to cool in foil.

2. When cool, cut each head in half horizontally, and squeeze cloves into the bowl of a food processor. Add remaining ingredients, and puree until smooth. Add up to 2 tablespoons water if mixture is too thick.

3. Refrigerate in an airtight container, up to 3 days, until ready to serve.

Serve with crackers or Toasted Pitas.

:D

[Dragonfairie]

2 c. flour
2 c. sugar
1 c. water
3 tbsp. cocoa
1/2 c. buttermilk
2 eggs
1 tsp. baking soda
1 tbsp. cinnamon
1 c. butter
1 tsp. vanilla

Mix flour, sugar and cinnamon in large bow and set aside. Bring water, 3 tbsp. cocoa, and butter to a boil adding to sugar and flour. Mix buttermilk and soda to eggs andvanilla, add to batter. Our into a sheet cake pan and bake 350 for 30 mins.

Icing

1/2.c butter
1/3 c. evaporated milk
1 tsp. vanilla
1 lb. powdered sugar
4 tbsp. cocoa
1 c. pecans

Ten minutes before cake is finished bring butter and milk to a boil, add powdered sugar, cocoa and vanilla. Add pecans and pour over hot cake.

[Dragonfairie]

1 yellow cake mix
1 lg. can crushed pineapple
2 lg. pcks. vanilla instant pudding
1 pkg. whipped topping
shredded coconut
toasted pecans
maraschino cherries

Prepare and bake cake mix as directed on package in a single layer sheet cake pan. While hot, pour pineapple with juice over cake. Immediately place in freezer. When frozen, remove and top with prepared vanilla pudding. Return to freezer until frozen again. Remove, layer whipped topping, cocnut, pecans and finally cherries on top. Freeze until 1 hour before serving time. Then thaw.

[Bick'sMom]

This is sooooo good. I make it every Christmas and my entire family likes it!

1/2 C Sour Cream
1/4 C Mayo
8 oz. Cream Cheese

Mix well, spread on pizza pan or any kind of big plate. Spread Seafood Cocktail sauce over it. How much sauce you put on depends on how much you like it. Top that with 2 cans drained baby shrimp, diced tomatoes, finely chopped green peppers, and mozza cheese.

Chill and serve with crackers to scoop up the dip. You can add other ingredients such as green onions if you like.

[Bick'sMom]

These are the easiest nuts and bolts ever.

1 box each of Chex and cheerios
1 bag each of pretzels and salted peanuts
2 packages of dry ranch salad dressing(I like original southern, but ranch is good too!)
1/4 cup oil
1 tsp garlic powder

Mix cereal, pretzels, and nuts. Sprinkle oil over, then sprinkle with dry dressing and garlic. Stir well and keep in the freezer. The longer they stay in the freezer the better they taste. Keep cold until you want to eat them. This is easy if you do it in a large bowl and put the lid on and shake instead of stirring.

[flute]

Originally posted by Gia30
2 Cook to hard ball stage (250 degrees F) without stirring; wipe crystals from sides of pan often.

somebody explain this hard ball stage to me, I have no thermometer and want to make this recipe!!! (the divinity fudge)

[gemeralderin]

Getting out the coodbook, Hard ball stage is when if you remove a small acount of candy from the pan, (you can drop it into a glass of water to cool it quickly) it will not lose it's shape until you press it. This slightly resiembles the play-doh you played with as a kid, soft but pliable, it does not lose shape from the warmth of your hand. Only from pressing. I was pretty sure of this , but efore posting I got my cookbook and checked.

[jaybird]

bump

[Jolie Rouge]

VEGETABLES : Au Gratin Peas

1 small onion, chopped
2 Tbsp. butter
2 Tbsp. flour
1 cup milk
3 cups frozen peas, thawed
1/2 cup seasoned bread crumbs
2 cups cheddar cheese, shredded

Melt butter in a skillet, add onion and saute until tender.Sprinkle with flour and stir until thickened. Add cold milk and stir until mixture thickens. You may need to add more milk or flour to achieve desired creamy consistency. Place peas in a lightly greased baking dish. Pour milk mixture over peas. Sprinkle with bread crumbs and cheese and bake at 350 degrees for 35 minutes.

[Jolie Rouge]

Acorn Squash Stuffed with Apple and Pear

3 - 4 acorn squash, sliced in half
1/3 cup butter
3 tart apples, peeled, cored and diced
3 pears, peeled, cored and diced
1/4 cup orange juice
1/4 cup raisins (optional)
1/3 cup brown sugar
2 tsp. ground cinnamon
1 tsp. ground nutmeg

Place acorn squash in a baking dish cut side down. Fill baking dish with 1-inch of water. Bake at 400 for 45 minutes. Remove squash from water and set aside.
Meanwhile, melt butter in a large saucepan and saute apples and pears until tender. Add orange juice, raisins, sugar and spices and cook for several minutes. Place some of the apple/pear mixture in each half of the acorn squash and bake at 350 degrees for about 30 minutes.

[Jolie Rouge]

Mashed Sweet Potatoes

3 - 4 pounds sweet potatoes
1/3 cup brown sugar
1/3 cup buttermilk
1/4 cup bourbon (optional)
1/3 cup butter
Salt and pepper to taste

Wash potatoes and bake for about 1 hour at 400 degrees. Allow to cool enough so you can handle them. Slice in half and scoop out pulp. Place pulp in a large saucepan and add remaining ingredients. Mash ingredients together and cook over low-medium heat for several minutes.

*TIP* do not substitute for the buttermilk because it adds a unique flavor to this dish.

[Jolie Rouge]

VEGETABLES : Carrot Souffle'

3 pounds peeled, boiled carrots, drained (cook until extra soft)
1 1/2 cups sugar
1 1/2 teaspoons baking powder
2 Tablespoons flour
1 stick butter, softened
1 teaspoon Vanilla
3 large eggs
powdered sugar

Mash carrots thoroughly.
While carrots are still warm, add sugar, baking powder, and vanilla. Mix until smooth
Add flour. Mix thoroughly.
Beat Eggs (important to beat eggs before adding them - makes a fluffier end product) add to mixture, beating well.
Add butter, blend.
Pour into baking dish, about half full as souffle' WILL rise. Bake at
350 for about an hour until golden brown.
Sprinkle with powdered sugar.
Serve warm or cold.

*TIP* VERY important to beat thoroughly between each addition. This
incororates the proper amount of air for the souffle to rise. Otherwise you end up with a denser(although still tasty) result. If this happens, call it "candied carrots" or something and serve it anyway.... :)

[Jolie Rouge]

VEGETABLES : Corn Casserole

1/2 cup water
1 cup JIFFY cornbread mix
salt & pepper to taste
2 cups cream-style corn
6 ounces shredded cheddar cheese
2 eggs
1/2 stick butter

Melt butter in casserole dish in 350 oven.
Mix all other ingredients and pour into dish over the melted butter.
Bake for 45 minutes.

Love this - simple yet fab-u-lous !

[enola615]

This is from Sue Bee Honey

1 envelope unflavored gelatin
1/4 cup cold water
3 eggs, separated
3 Tablespoons sugar
2/4 cup SUE BEE HONEY
1/2 cup evaporated milk
1/2 teaspoon salt
2 Tablespoons pumpkin pie spice
15 oz can pumpkin
9 inch baked pie shell

Dissolve gelatin in cold water and let set for 5 minutes. Beat egg whites until frothy, add sugar gradually and continue beating until stiff peaks form. Set aside. Mix honey, milk, egg yokes, pumpkin and spices. Bring to a boil over medium heat, stirring constantly. (Make sure mixture is actually boiling not bubbling.) Stir in beaten egg whites until well mixed and again bring to boil. Remove from heat. Stir in gelatin mixture until well blended. Fill pie shell and chill several hours until filling is cooled and set. Cut into 8 pie slices.

[enola615]

Holiday Treasure Cookies
Another one from SUE BEE HONEY

1 cup margarine
1 cup peanut butter
1 cup honey
1 cup brown sugar
2 eggs
sugar
1 teaspoon baking powder
1 reaspoon baking soda
1/2 teaspoon salt
3-1/2 cups flour
1 package bitsize snickers(R) candy bars.

Cream together first five ingredients. Add baking powder, baking soda, salt and flour. Mix thoroughly. Cur snickers (R) in half. Wrap dough around each piece and roll dough ball in sugar. Bake in a 350 degree F preheated oven 10 to 15 minutes or until tops are brown and crack open. Remove from oven and flatten each cookie with a spatula. Makes 6 dozen.

[manicsbaby]

Ill try take a few minutes this weekend and find my fav recipes, Im used to doing them from memory...lmao.
Keep this one bumped!!!!!!

[littlelips]

dessert:

Idaho pinto bean pie

1 heaping cup mashed pinto beans
1/2 cup sugar
1 cup brown sugar (packed)
1/2 cup butter, softened
2 eggs beaten
1 unbaked pie shell
pecan halves

blend sugars, eggs, and butter till creamy. Add mashed pinto beans. blend well. pour into 9 inch pie shell. Top with pecan halves.
bake 375 for 20 min. reduce to 350, bake an additional 25 min. or until inserted knife comes out clean.
yum
as a precaution, may be served with bean-o....

[Maeryn]

Simple, yet tasty!!

EGGNOG PIE

1 1/4 c. graham cracker crumbs
1/3 c. melted butter
1/4 c. sugar
1 large pkg. vanilla instant pudding
1 1/4 c. eggnog
8 oz whipped topping
1 1/2 tsp rum or rum flavoring
grated nutmeg

Mix together graham cracker crumbs, melted butter, sugar. Press into pie pan.

Mix together instant pudding and eggnog. Pour into pie crust. Refrigerate until set.

Stir rum/rum flavoring into whipped topping. Spread over pie filling. Sprinkle with nutmeg. Refrigerate until serving time.

Tip: Mix filling and topping by hand. Electric mixer tends to "over-mix" and make the pie runny.

[Gia]

Southern Frost
1-1/2 oz Southern Comfort
2 oz Cranberry Juice
2 oz Ginger Ale
Fill tall glass with ice. Add all ingredients and stir.


Comfort Eggnog
6 Eggs
1/2 cup Sugar
3/4 cup Southern Comfort
1 qt Whipping Cream
Vanilla Extract to taste
Nutmeg
Separate egg whites from the yolks and place in separate bowl. Lightly beat sugar in with yolks and slowly add Southern Comfort. Let marinate overnight. Next day, whip cream and add to egg yolk mixture. Whip egg whites and fold into mixture. Add vanilla to taste. Pour into punch bowl and dust with nutmeg. Serves 6.


Open House Punch
750 ml Southern Comfort (1 bottle)
6 oz Lemon Juice
3 litres Lemon-Lime Soda
6 oz can frozen Lemonade
6 oz can frozen Orange Juice
Mix Southern Comfort, lemon juice, lemonade and orange juice in punch bowl. Add lemon-lime soda. Float block of ice and garnish with orange and lemon slices. Makes 32, 4 oz servings.


Southern Old Fashioned
1-1/2 oz Southern Comfort
1/2 oz Sparkling Water
1 tsp Sugar
dash of Angostura Bitters
Stir bitters, sugar and water in a short glass. Add Southern Comfort and ice cubes. Garnish with twist of lemon peel.


Comfort Sour
1-1/2 oz Southern Comfort
1/2 oz Lemon Juice
1 tsp Sugar
Shake Southern Comfort, lemon and sugar over ice. Strain into tumbler or sour glass and garnish with an orange slice and cherry.

[wyrmslyph]

Filling:
3 pounds of apples (any flavor)
1/2 cup sugar
1/2 cup cornstarch
2 tsp Cinnamon (optional)

Topping:
1 cup brown sugar
1/2 cup butter
1/4 cup flour
1 tsp Cinnamon (optional)

Crust:
2 cups flour
3/4 shortening
1 tsp salt
7-14 tblsp water


Crust: mix shortening into flour/salt mixture, mix well, should appear slightly crumbly, but ok if not. Add water, start with 7 tblsp and add enough more if needed to make a pliable dough. Roll out and use for crust. Poke holes into the crust after in pan.

Filling: Peel and cut apples into wedges. Mix the cornstarch and sugar together. Layer the apples a single layer at a time ontop the crust. After laying down each layer sprinkle the sugar mixture onto it. Add enough layers to get to the top of pie tin and can be higher in the middle.

Topping: Combine all ingredients, butter should be melted all the way 1st. If you want you can add a little more flour, but it makes no difference. Crumble or grab pieces of the mix and use your fingers to rub it to bits above the pie. Make sure you cover the whole top even if you need to make more topping.

Bake at 400 degrees, usually its done in about 45 min, but as long as you like and the apples have gotten soft. Enjoy.

[flute]

OHH decisions, decisions! What to make, what to make!!??? I have a major sweet tooth right now...EEK!!


THANKS gem!!

[jaybird]

16 oz pkg raw, shelled peanuts
2/3 cup sugar
5 1/2 tbsp. water
salt

Combine first 3 ingredients in saucepan; stir over medium heat until all liquid evaporates. Pour onto cookie sheet and sprinkle to taste with salt. Bake at 300degrees for 10 minutes. Stir. Bake 15 minutes longer. Stir. Bake 15 minutes longer for a total of 40 minutes baking time.

Let cool, store in airtight container. Approximately 4 cups.

[jaybird]

2 8oz. bars milk chocolate, cut up into small chunks
3 cups tiny marshmellows
3/4 cup coarsely chopped nuts

Melt chocolate over low heat or in double boiler. Remove from heat. Stir in marshmellows and nuts. Spread on buttered 8" pan.

EAT! :D

[jaybird]

This tastes just like pecan pie but isn't nearly as rich.

1 pastry crust
1 stick oleo
2/3 cup dark Karo syrup
2/3 cup sugar
2/3 cup Quick Oats
2 beaten eggs
1 teas. vanilla
1/2 cup chopped pecans

Melt oleo. Stir in remaining ingredients. Pour into pie shell. Sprinkle on pecans. Garnish with pecan halves if desired.

Bake 45 minutes at 325 degrees

[enola615]

This cookies flavor fits right into the holiday spirit.

1 cup butter or margarine, softened
2 cups sugar
1cup store bought eggnog
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
5-1/2 cups all purpose flour
1 egg, white. lightly beaten
colored sugars

In a mixing bowl, cream butter and sugar. Beat in eggnog, baking soda and nutmeg. Gradually add flour and mix well. Cover and chill for 1 hour. On a lightly floured surface, rollout half of the dough to 1/8 inch thickness. Cut into desired shapes; place on ungreased baking sheets. Repeat with remaining dough. Brush with egg white; sprinkle with colored sugar. Bake at 350 degrees for 6 - 8 minutes or until edges are lightly browned. Cool on wire racks. Makes 16 dozen.

[Gia]

Just A Bump back Up :D ;) :p

[Gia]

BRUNCH~Cranberry Streusel Coffee Cake

I like coffee cakes for breakfast on the weekend, and this one is great for the Christmas season. Well, it's good anytime really ~ It's nice to make for a brunch or a morning coffee get together.

Ingredients:
Streusel:
3/4 cup brown sugar
1/2 cup flour
1 teaspoon cinnamon
1/4 cup butter


Cake:
1/2 cup soft butter
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream or plain yogurt
2 cups cranberries



Directions:
Preheat oven to 350 degrees F.
For streusel: mix together brown sugar, flour, and cinnamon. Blend in butter until crumbly. Set aside.

For cake: cream butter with sugar until light and fluffy. Beat in eggs, one at a time. Stir in vanilla
Mix flour, baking powder, baking soda, and salt. Add to creamed mixture, alternately with sour cream or yogurt.
Spread in a greased 9 inch tube pan.
Cover with cranberries, and sprinkle the streusel on top
Bake for about 55 minutes
Remove from pan, and serve warm.

[Gia]

The recipe is long, but it's easy to make and looks very impressive. Oh, and it tastes good too!

Ingredients:
Cake:
2/3 cup flour
1/4 teaspoon soda
1/4 teaspoon salt
4 eggs
3/4 cup sugar
3 squares unsweetened chocolate
2 tablespoons water


Filling:
1/2 pint whipped cream
2 tablespoons icing (confectioners') sugar
1 teaspoon vanilla


Icing:
1/3 cup butter
2 cups icing (confectioners') sugar
1/4 cup cocoa
2 tablespoons milk
1/2 teaspoon vanilla



Directions:
Cake:
Preheat oven to 350 degrees F. Grease a 15 x 10 inch jelly roll pan, and line with waxed paper. Grease waxed paper.


Mix flour, soda, and salt together.


Beat eggs in a small mixer bowl at high speed, until thick and light - about 5 minutes.


Gradually add the sugar, and beat until thick.


Melt the chocolate and water together, and add to the egg mixture.


Fold in the dry ingredients, and mix gently but thoroughly.


Spread in prepared pan, and bake for 15 - 17 minutes, until the cake springs back when lightly touched.


Remove from oven and turn out immediately onto a tea towel that has been sprinkled generously with icing sugar.


Remove waxed paper, and trim of any crisp edges of the cake.


Begin at the narrow end, and roll up the cake and the tea towel together. Allow to cool.


Filling:
Whip cream until soft peaks form. Stir in icing sugar and vanilla and whip until stiff.


Unroll the cake when cool, and spread the top with the whip cream.


Re-roll, without the towel.


Cut a thin slice off of each end of the roll, to make them even.


Icing:
Soften butter. Combine all ingredients and beat until smooth and of good spreading consistency.


Use the centres of the ends you sliced off the cake to make "bumps on the log": Use a little of the icing to fix the bump to the side of the cake - one on each side.

Ice the entire cake with the icing, including the ends and the bumps.

Run a fork along the icing so that it resembles tree bark

Sprinkle with icing sugar, and decorate with holly or other Christmas decoration leaves.
Store in refrigerator.

[Gia]

Cherry Flips
Mom used to make these. They're good, with a surprise cherry inside!

Ingredients:
1 cup butter
1/2 cup icing (confectioners') sugar
2 egg yolks
1 teaspoon almond extract
2 cups flour
1/4 teaspoon salt
Marachino cherries (about 30) plus juice
Additional icing sugar
Coconut (optional)



Directions:
Soften butter to room temperature. Drain cherries well (reserving juice) and dry with paper towel. Preheat oven to 325 degrees F.

Cream butter and sugar. Add egg yolks and beat well. Stir in almond extract. Blend in flour and salt.

Pinch off a piece of dough. Press the dough in the palm of your hand and place a cherry on top. Mould the dough around the cherry to form a ball.

Place balls on a greased cookie sheet and bake for about 25 minutes.

Make a thin icing with icing sugar and some of the reserved cherry juice. When cool, dip the cookie tops in icing, and dip into coconut if desired.

[Jolie Rouge]

- from Little Rock Cooks... Recipes Handed Down from Generation to Generation----------------

INGREDIENTS:
8 apples, peeled and sliced
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup water
1 teaspoon lemon juice
1 cup sugar
3/4 cup flour
1/2 cup butter, softened

TO PREPARE:
Put apples in bottom of large baking dish.
Combine sugar, cinnamon, and nutmeg; sprinkle on top of apples.
Combine water and lemon juice; pour over apples.
Combine sugar, flour, and butter; crumble over apple mixture.
Bake at 350 degrees for 30 minutes.

SERVES 8

SOOO simple and simply incrediable !

[enola615]

Wheaties Cookies

2 egg whites
2/3 cup sugar
1/2 teaspoon vinegar
2 cups Wheaties
1 (12 oz) package chocolate chips

Beat 2 egg whites stiff. Gradually add sugar and vinegar. Then add Wheaties and chocolate chips. Preheat over to 350 degrees. Put cookies in oven. Turn off and leave overnight.

[enola615]

Ranger Cookies

1 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
2/4 teaspoon salt
2 cup Rice Krispies, Wheaties or Cornflakes (crushed)
2 cups flour
1 teaspoon soda
1/2 teaspoon baking powder
2 cups oatmeal
1-1/2 teaspoon vanilla
1 cup choclate chips

Cream shoetening and sugars; beat in eggs. Mix together salt, flour, soda and baking powder. Add to creamed mixture. Stir in cereal, oatmeal, vanilla and chips. Drop from spoon on lightly greased pan. Bake at 375 degrees for 8 - 10 minutes.

[enola615]

Cereal Candy for Children to Make

2-1/4 cup chopped milk
Chocolate or semi-sweet bits
4 cups Wheaties or other cereal

Melt choclate over hot, but not boiling eater. Add Wheaties, mixing until well coated with choclate. Drop by spoonfuls onto waxed paper and allow to harden or spread in greased shallow pan to 1/4 inch thickness. When cool, cut into suares. Makes 34 small pieces.

[enola615]

Choclate Chip Treats

1 package (6 oz) choclate chips
1/2 cup butter
3 cups cereal flakes (corn flakes, Wheaties, etc.)

Melt over hot (not boiling) water the chips and peanut butter.
Stir to blend. Remove from heat. Add cereal flakes and stir until well coated with choclate mixture. Drop by teaspoonfuls ontp waxed paper. Cool until set. Store remaining cookies in refrigerator. Chow mein noodles can be substituted for ceral. Butterscotch chips can be substituted for choclate chips.

[enola615]

Christmas Wreath Cookies

6 oz package choclate bits
2 cups wheaties
Gree sugar
Cinnamon red hots

Melt choclate in double boiler. Add cereal flakes - mix well until flakes are well coated. Shape wreaths on wax paper lined cookie sheet. Cool a few minutes in refrigerator if in a hurry. Decorat with green sugar and "red hots" for berries.

[enola615]

Butterfinger Balls

1 (12 oz) package Wheaties
1 pound powder sugar (This is what it calls for)
2 cups peanut buter
1-1/2 stick margarine
1 pound chocolate bark

Mis together until crumbly the sugar cereal and peanut butter. Melt margarine and add to cereal mixture. Make in small balls. Chill 2 to 3 hours. dip in melted choclate bark. Chill on waxed paper.

[Jolie Rouge]

1 pound uncooked fettuccine
2 zucchini, sliced
1 cup fresh mushrooms, sliced
1 clove garlic, minced
1/4 cup butter
2 Tbsp. flour
1 and 1/2 cups milk
1 pound crawfish
1/2 tsp. oregano
1 Tbsp. fresh parsley, chopped
Salt and pepper to taste

Cook fettuccine according to package instructions.
Saute zucchini, mushrooms, and garlic in butter.
Combine flour and milk and add to zucchini and mushrooms.
Stir until thickened.
Add crawfish, oregano, parsley and salt and pepper to taste.
Serve over fettuccine.

[lameduch27]

Appetizer-Spinach Dip

1 pkg frozen spinach
1 12oz carton of sour cream
1 pkg Hidden Valley Ranch dressing mix
2 TBS minced onion (soaked in water to swell it)
1 tsp oregano
1 tsp basil
1 round loaf of Hawaiian Bread

Thaw spinach and squeeze out excess water. Mix together with all other ingredients. Refigerate for at least 2 hours. Hollow out the Hawaiian bread and cube. Spoon dip into hollow and serve.

All my friends and my kids too who hate spinach, beg me to make this. It is so yummy.

[enola615]

Candy Cane White Fudge

INGREDIENTS:

12 oz white chocolate, coarsely chopped
14 oz can sweetened milk
1/4 cup coarsely chopped peppermint candies

DIRECTIONS:

Butter an 8 inch square baking pan; line bottom and sides with foil to extend ove sides of pan by about 1 inch. Buter foil. Ocer medium-high heat in top of double-boiler or heatproof bowl set over pot of hot water combine white chocolate and condensed milk. Cook, stirring frequently, until melted and smooth, 5 minutes. Pour mixture into pan; sprinkle candy over top. Using knife lightly swirl candy into chicolate mixture. Refrigerate until firm, about 6 hours ot overnight. Cut into 1 inch squares, diamond shapes or rectangles. Store in refrigerator. Makes 64 pieces.

[magnif]

Saw this on Foodnetwork tonight. looks yummy
Mamie Eisenhower's Million Dollar Fudge

4 1/2 cups sugar
Pinch salt
2 tablespoons butter
1 (12-ounce) can evaporated milk
2 cups coarsely chopped pecans
1 pint (1 jar) marshmallow cream
12 ounces semisweet chocolate
12 ounces German’s sweet chocolate
In a heavy saucepan over medium heat, bring the sugar, salt, butter and evaporated milk to a boil. Boil for 6 minutes. Meanwhile, place the pecans, marshmallow fluff and chocolate in a large bowl. Pour the boiled syrup over the chocolate mixture. Beat until chocolate is all melted. Spray a 15 1/2 by 10 1/2 by 1-inch jelly-roll pan with a nonstick cooking spray and pour fudge into pan. Let harden at room temperature before cutting into 1-inch squares (can be placed in the refrigerator or freezer to speed hardening process).

Yield: 4 pounds

[enola615]

If anyone is planning on printing the recipes be sure to have a ream of paper on hand. I just printed out page 1 and it took 13 pages to print out page 1 only.

[magnif]

I tried using the printable version button and when I hit print my printer says this thread is 59 pages long! I'm low on ink so will have to wait of course will be longer then.

[magnif]

Warm Chocolate Brownie Cake with Walnuts and Cream

1 1/2 cups flour
1 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
12 tablespoons unsalted butter
2 cups sugar
4 eggs
2 teaspoons vanilla extract

Sauce:
2 cups walnuts
1 3/4 cups packed brown sugar
3/4 cup cocoa powder
3 cups water
Whipped cream, for garnish
Preheat oven to 350 degrees.

In a large bowl sift together the flour, cocoa powder, baking powder and salt. In a mixer with a whip attachment, cream the butter. Add the sugar and blend well. Add the eggs and vanilla, blending well. Add the dry ingredients and mix on low just until incorporated. Scoop into muffin tins and spread to cover the bottom.

Sauce: Whisk together the ingredients. Pour over and divide among the brownie batter filled muffin tins. Bake for 20 to 25 minutes until set. Serve at room temperature topped with whipped cream.

Prep Time: 20 minutes
Cook Time: 30 minutes

[jaybird]

6 cups Crispix cereal
2 cups powder sugar
1/4 cup peanut butter
6 oz. chocolate chips
1/4 cup oleo

Mix peanut butter, chips and oleo in saucepan. Melt slowly. Pour over cereal and mix well. Dump into bowl of powder sugar and coat thoroughly. (I use a big tupperware bowl with a lid and shake shake shake)

Keep airtight.

[jaybird]

Don't try to print these recipes directly from here. I've been copying and pasting the ones I want into a word document program, then printing that out, can get many recipes on one page that way!

[jaybird]

Easy, fast and good!

2 12oz. bags (or 20oz bag) oyster crackers
1 packet Ranch dressing mix
1/2 teas. dill weed
1/2 teas. garlic
2/3 cup oil

Mix well, stir into crackers, coating thoroughly. Dump onto newspaper or paper towels to absorb excess oil after coating. Store airtight.

[magnif]

Originally posted by jaybird
Don't try to print these recipes directly from here. I've been copying and pasting the ones I want into a word document program, then printing that out, can get many recipes on one page that way!
Sounds like a great idea. I only have 1 little problem with it-I DON'T KNOW HOW TO DO THAT. ANY HELP GREATLY APPRECIATED. THANKS!!!!

[jaybird]

magnif>>>open one of your word programs or wordpad. Then click and highlight all of the recipe you want to save, right click and click on copy. Go to your word document, right click and click on paste. Voila. Then be sure to "save" the document to your desktop (under file, click on save as)

[flute]

Goofy, get in here and share your majical recipes with us!!!!!!!!!!!

[jaybird]

I made 12 pounds of the glazed peanuts today. Put them in quart mason jars, tied them up with a bit of holiday cloth and some raffia and have nice little gifts for my hubby's VERY large family. Cost, about $2.50 each! WOOHOO! And soooooo much easier than the cookies etc in a jar I was considering. Takes 3 ingredients, 5 minutes, then just some oven time!

I'm excited! And I have a tree, with lights, garland, beads and ONE ornament! Ya ya ya. JUST one ornament! I had to stop, if I heard ONE more episode of Law & Order (hubby's fav) I was going to scream!

[magnif]

Thanks for the help I did it! Right click and click on copy didn't work-no copy to click so I did control C and it worked.
Now those glazed peanuts sound great. Don't tease us-share the recipe please. Thanks!

[jaybird]

magnif>>>Peanut recipe is on Page 7 of this thread!

[car64683]

1 graham cracker Crust
1 8 oz pkg Cream cheese, softened
1 14oz can sweetened condensed milk
1/3 Cup lemon juice
1 tsp vanilla

Beat Softened cream cheese until fluffy. Add Sweetened Condensed milk, mix thoroughly. Stir in lemon juice and vanilla. Pour into crust. Chill 2 hours and keep refrigerated.
***can top with your favorite fruit, I like strawberries.****

[car64683]

2 apples cut in bite sized pieces
1 pound grapes (I like the seedless) cut in half
3 bananas sliced
1 cup walnuts are optional
2 cups small marshmallows
1 8oz package Cream cheese Softened
1 tub cool whip

Beat cream cheese until fluffy. Mix in cool whip, mixing well. add fruit, nuts and marshmallows, stirring until well mixed.

good!!

[DazzleJ]

Mock Pralines

These are deeelicious and will disappear before you can blink :)

Approx. 24 graham crackers
1 C. Light Brown Sugar
1 C. Real Butter
1 1/2 - 2 C. Chopped pecans
1 tsp. Vanilla

Spread graham crackers in pan (13x9) Boil other ingredients for one minute on stove top. Remove from heat and pour over crackers. Bake at 350 for 10 mins. Be sure the mixture is bubbling thoroughly when you take it out. Cool and cut into squares.

[DazzleJ]

This is an easy recipe to double for a big breakfast/brunch crowd.

2 c. flour
2 tsp. baking pwd.
3/4 c. sugar
2/3 stick marg.-melted
1 egg - beaten
1/2 c. orange juice (can substitute milk or apple juice with a few drops of orange extract)

Topping:
1/2 stick marg. - melted
3 T. sugar
3 T. brown sugar
1 T. flour
1 tsp. cinnamon
1/2 tsp. almond extract

Sift together flour, baking pwd.& sugar. Add egg & o.j. together with marg. & mix well. Pour in 9x12 pan (use 8x10 if you like it thicker) Mix remaining ingred. and spread over the cake batter.
Bake at 375 for abt. 25 mins.

[DazzleJ]

This is a very unique taste/texture combination that has always been a big hit. I managed to get it from a very popular restaurant that always had it on their special event buffets.

2 regular size boxes frozen peas
1 C. salad dressing or mayo
1 C. sour cream
1 C. Spanish peanuts
Diced onion to taste

Boil water, add peas, remove peas from stove just as water reaches boiling again..drain peas. Mix together mayo/sour cream. Add peanuts and onions, mix in dressing well. Let set in fridge for 2-3 hours before serving. Looks pretty served in a decorative clear glass serving bowl.

[DazzleJ]

3 1/3 C. flour
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
3 C. sugar

Mix dry ingredients in large bowl and make a well in the center.
Optional: 1 C. chopped pecans

In another bowl mix together:
1 C. cooking oil
4 eggs
2 C. canned pumpkin

Pour liquid ingredients into well in dry ingredients, mix together til smooth...pour into greased & floured bread pans. Make batter lower in center of pan.

This makes 2 regular size loaves. I have often used this to make mini loaves and wrap in pretty cellophane, tie with ribbon and they make great gifts.

[DazzleJ]

This is my original recipe that I submitted ages ago in a Weight Watchers recipe contest. Over the years it has become a holiday get-together favorite and now both my daughter and daughter-in-law are making them to the delight of their spouses :) These can be made up ahead and refrigerated, heat just before serving.

1 lb. franks (can use any type, I use low-fat variety)
1 C. tomato juice
1 pkg. chicken boullion
2 T. lemon juice or wine vinegar
1/2 tsp. paprika
1/2 pkg. sweetner
2 T. Worchester sauce
1 clove garlic or 1/2 tsp. garlic pwd.
3/4 tsp. dry mustard
1 tsp. dry onion flakes
dash of black pepper
dash of cayenne pepper

Add last: 3 T. prepared mustard, 5-10 dashes of tabasco sauce

Heat all ingredients except franks until thickened, then add remaining ingredients.

Cut thin slice from ends of each frank, then slice into 4 equal pieces. Make cross cuts about 1/4 in. deep on the ends of each frank piece. In large skillet (non-stick), over med. heat, brown franks until ends curl out and edges are brown (5-7 mins.) Lower heat, add thickened sauce, stir until franks are completely coated and sauce thickens more. Serve hot (on toothpicks for party treats) or in a warmer dish. May also be frozen, reheat over med. heat about 10 min. before serving.

[Jolie Rouge]

A Loaf of Lekach: Honey Cake

This cake tastes best if baked one day ahead of serving. For a truly
elegant dessert, serve slices of the cake with our cider-poached pears
and honey-vanilla yogurt sauce, which you can find below:
Honey Cake
Makes 12 Servings

2/3-cup light brown sugar
2/3-cup honey
1/2 cup vegetable shortening
2 large eggs
1/4-cup apple juice
1 teaspoon grated lemon rind
2 1/2 cups all-purpose flour
1-teaspoon baking powder
1-teaspoon ground cinnamon
1/2-teaspoon baking soda
1/2-teaspoon salt
1/2-cup raisins
1/2 cup chopped walnuts

1) Preheat oven to 350 degrees F. Grease a 9-inch loaf pan.
2) Beat the brown sugar, honey and shortening in a large bowl with
electric mixer on high speed until fluffy. Beat in the eggs, apple
juice and lemon rind.
3) Stir in flour, baking powder, cinnamon, baking soda and salt just
until flour is moistened. Fold in raisins and nuts; transfer to
greased pan.
4) Bake bread 50 to 55 minutes or until a cake tester inserted in the
center comes out clean. Cool 5 minutes in pan, then remove to wire
rack to cool completely.

Tip: When measuring sticky ingredients like honey, lightly oil the
inside of the measuring cup. Remember to use a liquid measure for the
honey in this recipe.

[Jolie Rouge]

* Use small or mini ornaments as accents. They are great for things
like ceiling fan pulls, curtain ties, attaching to napkin rings,
accenting houseplant pots, attached to candle holders, let your
imagination go.

* If you have access to a holly tree or to mistletoe, use it liberally. Accent picture frames and wall hangings, doorways, cabinet tops, centerpieces. Hang sprays of it everywhere, even in the bathroom. mistleto in the bathroom ????

* Nothing enhances the holiday mood like the smells of Christmas. Use Christmas potpourri, air fresheners, and scented candles, plug ins, etc. Tie cinnamon sticks to a sprig of holly with festive ribbon and lay them around the house and hangs them on the tree. Cloves add wonderful scent to the holiday home.

* Have holiday music on hand and play it constantly.

* Don't forget to dazzle your kitchen with cheer this year. Hang boughs of holly, cookie cutters tied with ribbons, and snowflake doilies and stars in windows and from cupboards and ceilings Sprinkle potpourri around the house to bring in the smell of the holidays Sprinkle over the soil of houseplants. It adds color and makes the whole room smell fresh. (The petals and leaves eventually decompose) Toss some potpourri into a crackling fire for even more scent.

* Pine cones! Put them everywhere. In baskets, on tables, on mantles, on the bathroom counter. Pinecones are beautiful holiday accents plain or decorated.

* Ribbons and bows are a versatile part of holiday decorating. Buy several spools of ribbon and use it everywhere. Tie it around the kitchen cabinets and attach a small classy bow in the front, tie them around fingertip towels and napkins, lampshades, throw pillows, just use your imagination.

* Candles make a beautiful addition to any decor....all kinds! Even if you never light a candle, its presence alone suggests warmth. With small children around it's often not safe to have them lit.



!!!!!!!!mistleto in the bathroom ???????

[Jolie Rouge]

1/2 C Brown Sugar
2 Qt Cider Vinegar
1 Tsp Allspice -- whole
1 1/2 Tsp Cloves -- whole
2 Sticks Cinnamon
Orange Slices

Put all ingredients in crock-pot. If desired, tie whole spices in
cheesecloth or put in tea strainer. If spices are added loose, strain
before serving. Cover; cook on Low 2 to 8 hours. Serve from the
crock-pot with a ladle, or if using a coffee pot, right out of the
spout in place of coffee.

[jaybird]

My Favorite Fruitcake Recipe

Ingredients:
1 cup water
1 tsp baking soda
1 cup sugar
1 tsp salt
1 cup brown sugar
Lemon juice
4 large eggs
Nuts
1 bottle Johnnie Walker
2 cups dried fruit

Sample the Johnnie Walker to check quality.
Take a large bowl, check the whisky again.
To be sure it is of the highest quality, pour one level cup and drink.
Repeat.
Turn on the electric mixer.Sample whisky.
Beat one cup of butter in a large fluffy bowl. Add one tsp sugar. Beat again.
Make sure the whisky is still OK. Try another cup. Turn off the mixerer.
Break 2 leggs and add to the bowl and chuck in the cup of dried fruit.

Mix on the turner. If the flied druit gets stuck in the beaterers pry it loose with a drewscriver.
Sample the whisky to check the tonsisticity.
Next, sift two cups of salt. Or something. Who giveshz a flick.
Check the whisky.
Now sift the lemon juice and strain your nuts.
Add one table. Add a spoon of sugar, or something.
Whatever you can find.
Whisk the checky.
Greash the oven and piss in the tridge.
Turn the cake tin 350 defrees. Don't forget to beat off the turner.
Throw the bowl through the bloody window. Check the whisky again and go to bed.

[car64683]

LOL @ Jaybird!!!
Sounds like my kind of fruit cake!!!

[Jolie Rouge]

1 Angel Food cake
1 large box of instant vanilla pudding
1 cup milk
1 quart vanilla ice cream
1 large box strawberry Jell-O
1 cup boiling water
2 16-oz. boxes of frozen strawberries

In a 9 x 12 (I use glass) pan tear one angle food cake into bite-size pieces.
Mix one large box of instant vanilla pudding with one cup cold milk - add and mix in one quart of vanilla ice cream (put out a bit ahead of time to soften or nuke for a few seconds)
Pour mixture over cake.
Mix one large box of strawberry Jell-O with one cup of boiling water.
Add two boxes (16 oz each) of frozen strawberries and mix - pour over cake and above mixture.
Refrigerate until set (about 3 hours), top with cool whip and sprinkle chopped pecans on top if desired.
Takes about 5 minutes to make and I promise you it will be the hit of the party - it is beautiful to look at and incredibly delicious.

[Jolie Rouge]

I can't believe there are NO comments on !!!!!!!!mistleto in the bathroom ???????

[Jolie Rouge]

Prep Time: 5 mins
Total Time: 10 mins
Serves: Makes 4 servings

Ingredients
10 OREO Chocolate Sandwich Cookies, coarsely chopped
3 cups milk
1/2 cup chocolate-flavored syrup
1/2 tsp. peppermint extract

Preparation
PLACE chopped cookies, milk, syrup and peppermint extract in blender container; cover. Blend until combined.
POUR into 2-quart saucepan. Heat on medium-high heat, stirring frequently until hot.
LADLE into 4 mugs. Serve warm topped with COOL WHIP Whipped Topping and candy canes, if desired.

[gemeralderin]

These are wonderfully moist, cakelike cookies.
This is my granny's recipe.

1/2 cup shortening
1/2 cup brown sugar(packed)
1/2 cup white sugar
1 egg
2 cup flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup crushed pineapple
2/3 cup crushed pecans
1 tbsp lemon juice

cream shortening, sugars and egg with electric mixer. beat well. Stir in remaining ingredients. Drop by spoonful onto well greased cookie sheet. Bake 15 to 20 minutes at 375.

[Jolie Rouge]

3 cups finely chopped almonds
1 1/2 cups sugar, divided
1/2-cup flour
1/2-teaspoon ground ginger
1/2-teaspoon salt
10 eggs, separated
1/2-cup fresh orange juice
Grated zest of 1 large orange
2 tablespoons finely chopped candied ginger
Powdered sugar for garnish

1. Preheat oven to 350 degrees F. Oil or spray a 10-inch tube pan.
2. Combine nuts with 1/2 cup of the sugar, flour, ground ginger and
salt. Beat egg yolks and 1/2 cup of the remaining sugar until thick
and pale, about eight minutes. Stir in the orange juice, zest and
candied ginger. Fold nut mixture into yolk mixture with a spatula.
3. In a large bowl beat egg whites until soft peaks form. Gradually
beat in remaining 1/2 cup of sugar. Fold whites into yolk batter and
pour into prepared pan. Bake until a toothpick inserted in the center
comes out clean, about 45 minutes. Let cool in pan, then invert onto
serving plate. Dust with powdered sugar.

[gemeralderin]

This is great with coffee or as a brunch or dessert. This is best served warm, and there's no need for frosting, we just melt a little butter on it. This is a thick, rich cake.

3 1/2 cup flour
1 cup shortening
3 tsp cinnamon
1 15 oz can applesauce
1 cup pecans
2 tsp allspice
2 cup raisins
1/2 tsp cloves
1 tsp salt
2 eggs
2 tsp nutmeg
2 cup sugar
2 tsp baking soda

Cream shortening and sugar until fluffy. Add egg and beat thoroughly. Add dry ingredients and applesauce in small amounts, alternately, beating well after each addition. Add raisins and nuts. Pour into greased and floured pan. Bake 40 to 50 minutes at 350. Use cake test method to determine doneness. ( the batter will be thick, you may have to spread it in the pan to make it even.)

[Jolie Rouge]

**Snowman Soup**

Need:
1 individual pack hot chocolate mix
3 Hershey's chocolate kisses
15 mini-marshmallows
1 candy cane
mug or styrofoam cup
tag

These make adorable gifts for teachers, neighbors, friends and family.
Enjoy making them with your children!

Assemble these items in plastic wrap or a plastic baggie. Tie with pretty ribbon. Place items in mug or cup, slide the candycane in, and attach the poem - or print out your free tags here.
---
Was told you've been real good this year.
Always glad to hear it!
With freezing weather drawing near,
You'll need to warm the spirit!

So here's a little Snowman Soup
Complete with stirring stick.
Add hot water, sip it slow.
It's sure to do the trick!

Click here to print a free tag to go with this idea!
http://www.theideabox.com/pr.nsf/offer/SnowmanSoup

---------------------------------------
**Magic Reindeer Food**

Need:

1/2 cup oatmeal
1/2 cup sugar
1/4 cup red or green sugar crystals or candy sprinkles
zip lock bag
tag
stapler

This is an fun activity to make and do on Christmas Eve. It's also a fun and easy craft for groups of children to make. Just put these items in a plasic zip-lock baggie. Then, staple the tag to the top! You can add a little glitter to the tag for added sparkle! You can find edible "glitter" with cake decorating supplies to make it look even more "magical" (found mine at Walmart...)

----
Be sure to take this magic food
and sprinkle on the lawn,
On Christmas, Santa's reindeer travel miles before the dawn.
The smell of oats and glitter path
will guide them on their way -
And you'll wake up to Santa's gifts next morn on Christmas Day!

Click here to print a free tag to go with this idea!
http://www.theideabox.com/pr.nsf/offer/ReindeerFood

[Jolie Rouge]

What better way to warm your heart than a steaming cup of hot chocolate! - From the show Martha Stewart's Comforts of Home / "Oprah"

2 cups of heavy cream
6 cups of whole milk
12 ounces white chocolate, finely chopped
1 teaspoon pure vanilla extract
1 block of dark chocolate

Using a vegetable peeler, shave chocolate into curls; set aside.

Place white chocolate in a medium heat-proof bowl; set aside. Place milk and cream in a medium saucepan set over medium heat until bubbles begin to form around edges of pan (about 4 minutes). Do not boil.

Remove mixture from the flame. Immediately pour over white chocolate. When chocolate begins to melt, gently stir to combine.

Whisk in vanilla. Continue whisking until light foam forms.

Serve immediately. Recipe makes 8 cups. Garnish with chocolate shavings or Martha's Homemade Marshmallows.


Nothing goes better with hot cocoa or Martha's white hot chocolate than homemade marshmallows!

2 1/2 tablespoons unflavored gelatin
1 1/2 cup granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
2 tablespoons pure vanilla extract
Confectioners' sugar (for dusting)

Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. Let it stand 30 minutes.

Combine granulated sugar, corn syrup, salt and 1/2 cup of water in a small heavy saucepan; place over low heat and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.

Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 244° (firm-ball stage). Immediately remove pan from heat.

With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate.

Generously dust an 8 x 12-inch glass baking pan with confectioners' sugar. Pour marshmallow mixture into pan. Dust with confectioners' sugar; let stand overnight, uncovered, to dry out. Recipe makes approximately 40 marshmallows.

[Jolie Rouge]

"I love this idea Martha calls 'Helping Hands.' It's a project you can do with your children, and then when you're done, you can give them as gifts," says Oprah.


Dough:
2 cups sifted all purpose flour, plus more for dusting
1/4 teaspoon table salt
1/2 teaspoon baking powder
8 tablespoons (1 stick) unsalted butter
1 cup sugar
1 large egg
1 teaspoon pure vanilla extract

For Decorating:
1 large egg white
1 teaspoon water
Sanding sugar

In a large bowl, sift together flour, salt and baking powder. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until fluffy, about 3 minutes. Add egg and beat until smooth, about one minute.

Add reserved flour mixture and mix on low speed until thoroughly combined. Stir in vanilla. Wrap dough in plastic and refrigerate for about 45 minutes.

Make cookie pattern and heart stencil while wrapped dough is chilling. For the pattern, have your child trace his or her hand on a manila file folder, and cut out the tracing. You will lay this on the dough and trace around it with the tip of a paring knife. Or, older children can use their hand to outline the cookies, drawing around it on the dough with a skewer and using a knife tip to cut along the line. For the heart stencil, cut a heart shape from a piece of parchment paper, discarding the center.

Preheat oven to 345°. Line 2 baking sheets with parchment paper. On a well-floured work surface, roll out cold dough to 1/8 inch thick. Cut out hand shapes. Transfer cookies to prepared baking sheets. Refrigerate until firm, about 15 minutes. Dough scraps may be re-rolled twice.

Bake until edges just begin to brown lightly, 8 to 10 minutes. To decorate the cookies with sanding-sugar hearts, lay the heart stencil over a cookie. Combine the egg white with the water in a small bowl. Brush the egg wash in the heart and sprinkle with sanding sugar. Lift the stencil and repeat with remaining cookies.

Let cookies cool on pans for 3 minutes before transferring to wire racks to cool completely.


You will NEVER guess where I found these recipes .....
:) ;) :) ;)

[Jolie Rouge]

Martha likes natural smells to greet people when they walk through her door. One of her favorite scents come from what she calls Apple Cider Potpourri—even the name of it sounds yummy!

Cheese Cloth
String
Spices
Fresh Apple Cider
Wooden Spoon
Pot
Stove

Pour apple cider in a pot and heat on your stovetop.

Cut a square of cheesecloth, which you can find in any grocery store. Place any assortment of herbs and spices you like in the cheesecloth. Martha likes star anise, cinnamon sticks, orange peel, cloves and candied ginger. She also suggests using spices such as cardamom, allspice and bay leaves.

Tie your cheesecloth into a packet with a string. Then, tie your spice packet onto the handle of a wooden spoon.

Place spoon over the top of your pot and submerge the spices in the warming cider. Let your spices mull in the cider. It will made your house smell wonderful and tastes great!

[2chevys]

Jello Dump Salad

This is so easy because all you do is dump it in a bowl and stir!!

1 -16 oz. carton low fat cottage cheeze
1-12 oz carton cool whip (I also use low fat)
1 small box of orange jello-don't cook just dump in the powder
1 small can drained crushed pineapple

These are the basics but you can also add marshmallows, coconut, diced mandarine oranges, fruit cocktail, nuts or change the jello flavor but my fav. is orange.

[Jolie Rouge]

1 medium onion
6 medium potatoes (about 2 pounds), peeled
2 eggs, beaten
2 tablespoons matzo meal
2 tablespoons chopped fresh parsley
1/2-teaspoon salt
1/4 teaspoon ground black pepper
1/4 to 1/3 cup vegetable oil
Applesauce
Sour Cream

1) Coarsely shred onion into a large bowl. Shred potatoes into bowl
with onion, stirring occasionally. The onion will keep the potato from
browning. Stir in eggs, matzo meal, parsley, salt and pepper.
2) Heat 2 tablespoons oil in a large heavy skillet over medium heat.
Add potato mixture by rounded tablespoonfuls into oil. Fry until crisp
and golden; turn and fry remaining side until golden--about 5 minutes
on each side. Transfer to platter and keep warm. Repeat until all
potato mixture has been used, adding oil as necessary.
3) Serve with applesauce and sour cream. Makes 6 Servings

[Jolie Rouge]

Tips For Surviving Those Holiday Parties:

* Never go to a party when you are hungry. The body is more efficient
at burning calories when you eat during the day. If you skip breakfast
and lunch to save calories, you will probably eat more than usual.

* Watch out for alcohol calories; they are usually stored as fat.

* Make time for exercise, especially when you will be attending a
party. Sustaining or even increasing your activity during the holidays
is helpful to burn those extra calories. Moderate exercise can reduce
your appetite and help you control how much you eat. So make time by
scheduling a 30 minute walk or bike ride before you begin your day.

* Drink water with your meals instead of soda or iced tea, as this
will save calories.

* Listen to your stomach and stop eating when your are satisfied or
begin to feel full. This will help you more than any other behavior
during the holiday season.

[lameduch27]

BUMPING this cause I want more recipes,,,hehehehe. Does anyone have the recipe for the hot tea that has Lipton instant tea, I think Tang, Wylers lemonade,,,and other things? I love it and had the recipe years ago. I wanted to make some up and put it in jars as little gifts for my family. HELP please.

[conniehunny]

Instant Russian Tea


Makes 3 cups

1/2 cup instant tea powder
2 cups orange-flavored drink mix (e.g. Tang)
3 ounces lemonade-flavor drink powder
3/4 cup white sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves


Directions
1 In a large bowl, mix together powdered drink mixes, sugar, and spices. Place in jars.
2 Instructions to include with gift:
1. Place 2 to 3 rounded teaspoonfuls in a cup.
2. Add boiling water and serve.



Makes 3 cups

[Jolie Rouge]

3 pounds apples - peeled, cored and chopped
3 cups water
1 cup white sugar
1 T lemon juice

Place apples in a large saucepan and just barely cover with water.
Simmer over medium-low heat until apples are tender.
Run cooked apples through a food mill or blender. Stir in the sugar
and lemon juice. Cook over medium heat for about 3 to 5 minutes.

Makes 4 cups plus.

[Jolie Rouge]

Here is LA it is traditional to eat black-eyed peas and cabbagee for New Years Day; black-eyed peas represent good fortune for the comming year and cabbage represents money. Most people eat boiled cabbage and black-eyed peas over rice. This is a something a little different :


1 15-oz. can black-eyed peas, drained and rinsed
2 cloves garlic, minced
1/4 cup green onions, chopped
1/8 cup butter, melted
1 jalapeno pepper, seeded and sliced
2 Tbsp. fresh parsley
1 Tbsp. fresh lime juice
Salt and pepper to taste
1/4 cup cheddar cheese, grated
1/4 cup Monterey Jack cheese, grated

Combine black-eyed peas and the next 7 ingredients together in a blender or food processor and blend until smooth. Place mixture in saucepan and add cheeses. Stir over medium heat until cheese melts. Serve with tortilla chips, crackers or crusty bread slices.

[Jolie Rouge]

for your own use or for gift-giving ....

Making your own citrus extracts to use in recipes will give you a much purer fruit flavor. You can do this with lemon, lime, orange, grapefruit, or tangerine. Peel the fruit in strips, leaving the pith behind. Place the strips in a jar, and cover them with good-quality vodka. Cover the jar tightly and let it stand at room temperature for two weeks, shaking the jar daily. Discard the peel, replace it with fresh peel, and let it stand for two more weeks. Remove the flavor, and use the flavored vodka in recipes calling for extract. It will keep indefinitely.

[lameduch27]

Thank you soooooo much conniehunny!

[conniehunny]

You're very welcome lameduch, glad I could help! I might give some as gifts also!

I have a recipe (somewhere, gotta find it) for Russian Tea, that's delicious, but a bit more work, it has pineapple juice, orange juice, etc. but tastes sooooooo good!

If anyone wants the recipe, let me know and I'll find it and email or post it here!

Merry Christmas everyone! My Grandbaby is due any day now! That's what I want for Christmas!

[Jolie Rouge]

INGREDIENTS:
1-1/2 cups flour
1 cup sugar
1/2 teaspoon ground ginger
1 teaspoon cinnamon
1/2 cup shortening
1 egg, slightly beaten
2 tablespoons sorghum molasses
1 teaspoon baking soda
Scant teaspoon salt
1 cup buttermilk (yes, buttermilk ! Do not substitute as it makes a big difference ! :) )

TO PREPARE:
Combine flour, sugar, ginger and cinnamon.
Cut in shortening. Reserve 1/4 cup of this mixture for topping.
Add egg to remaining flour mixture; stir in molasses.
Dissolve soda and salt in buttermilk; add to molasses mixture and pour into greased 8-inch square pan.
Sprinkle the reserved topping over batter and bake at 350 degrees for about 30 minutes.
Serve hot. (This is a coffee cake-type gingerbread.) SERVES: 8

[lameduch27]

YUMMY! I'll take that one too conniehunny. Either post it or you can email me : lameduch27@yahoo.com

[conniehunny]

RUSSIAN TEA

In large saucepan, fill 1/2 full of water, (about 2qts.) boil.
Add 3 single tea bags, cover & steep. (about 8 mins.)

Add: 1/2 c. sugar
1 Cinnamon stick
2 Cloves

Finish filling with 1/2 orange juice and 1/2 pineapple juice.

Add more sugar, if desired, to taste.
Enjoy!!

[~Roxy~]

CHOCOLATE FLUTED KISS CUPS (thought of flute when I seen this)

• PEANUT BUTTER FILLING (recipe follows)
• 24 HERSHEY'S KISSES Chocolates
• 1-1/2 cups HERSHEY'S MINI CHIPS Semi-Sweet Chocolate OR 1 HERSHEY'S Milk Chocolate Bar (7 oz.), broken into pieces


1. Line small muffin cups (1-3/4 inches in diameter) with small paper bake cups.

2. Place small chocolate chips in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. With small brush, coat inside of paper cups with melted chocolate.

3. Refrigerate 20 minutes; coat any thin spots. Refrigerate until firm, preferably overnight. Gently peel paper from chocolate cups.

4. Prepare PEANUT BUTTER FILLING; spoon into chocolate cups. Cover; refrigerate before serving. Remove wrappers from chocolate pieces. Before serving, top each cup with chocolate piece. About 24 servings.


PEANUT BUTTER FILLING

1 cup REESE'S Creamy Peanut Butter
1 cup powdered sugar
1 tablespoon butter or margarine, softened

Beat peanut butter, powdered sugar and butter in small bowl until smooth. About 1-1/3 cups filling

[Jolie Rouge]

Chewy Chocolate Chips
2 1/4 cups unsifted all-purpose flour
1-teaspoon baking soda
1-cup butter or margarine (softened)
1/4 cup granulated sugar
3/4 cup packed light brown sugar
1-teaspoon vanilla
1 (4 ounce) package vanilla instant pudding or pie filling (I use
instant pudding mix)
2 eggs
1 (12 ounce) package chocolate chips
1-cup nuts (optional)

1 Preheat oven to 375 degrees.
2 Mix flour with baking soda in a bowl and set aside.
3 In a large bowl, combine butter, sugars, and pudding mix.
4 Beat until smooth and creamy.
5 Beat in eggs, and gradually add flour mixture.
6 Stir in chips and nuts.
7 Roll into balls and flatten slightly or drop by teaspoon full on a
non greased cookie sheet.
8 Bake at 375 degrees for 8-10 minutes.
9 Note: You may use instant chocolate pudding instead of vanilla
pudding for a chocolate chocolate chip cookie.

[Jolie Rouge]

* For 1 cup flour: Substitute 1 cup + 2 tablespoons cake flour

* For 1 cup self-rising flour: Substitute 1 cup minus 2 tablespoons
all-purpose flour, + 1 1/2 teaspoons baking powder and 1/8 teaspoon
salt

* For 1 cup sifted cake flour: Substitute 3/4 cup sifted bleached all
purpose flour + 2 tablespoons cornstarch

* For 1 cup light brown sugar: Substitute 1 cup granulated sugar + 1/4
cup unsulfured light molasses

* For 1 cup dark brown sugar: Substitute 1 cup granulated sugar + 1/2
cup unsulfured light molasses:

[WVTweety]

1 stick butter
1 cup water
1/4 cup oil
1 cup peanut butter
Bring this to a boil in large pan. Turn off
heat and add:
2 cups flour
2 cups sugar
3 eggs slightly beaten
1 tsp. vanilla
1/2 cup milk
1 tsp. baking soda
Mix until well blended with mixer, pour into
well greased & floured sheet pan.
Bake at 400* for 20 minutes.
Peanut Butter Icing
1 stick butter
1/2 cup milk
1 cup peanut butter
Cook until it boils, add:
1 tsp. vanilla
1 lb. powdered sugar
Frost cake when cooled.

[Jolie Rouge]

from Little Rock Cooks... Recipes Handed Down from Generation to Generation

INGREDIENTS:
3 to 5 pound rump roast (shoulder or chuck)
2 large onions, sliced
1 lemon, sliced
2 tablespoons sugar
1 teaspoon salt
12 peppercorns
1 tablespoon ginger
1-1/2 cups Dubonnet (red wine)
2 tablespoons bacon drippings
2 tablespoons melted butter
2 tablespoons flour

TO PREPARE:
Marinate roast in next 7 ingredients, covered in refrigerator for 18 to 24 hours. Turn meat occasionally.

When ready to cook, drain meat well, saving marinade liquid. Brown meat in bacon drippings in Dutch oven or deep skillet. Strain marinade; add liquid to meat and simmer approximately 3 hours, or until meat is tender. Remove meat and strain remaining liquid into a bowl. Blend flour and butter in pan and add strained liquid. Stir until smooth and slightly thickened. Add salt to taste. Place meat in gravy; heat for 5 minutes. Serve sliced meat on a hot platter, pouring gravy over the roast.

SERVES 6 to 8

[Jolie Rouge]

forget that stuff in the red & white can ~~ THIS is sublime ....
from River Road Recipes II... A Second Helping

INGREDIENTS:
1 cup chopped green onions
5-1/3 tablespoons butter
2 cups chopped fresh mushrooms
2 tablespoons flour
1 (13-3/4 ounce) can chicken broth
13-3/4 ounces milk
Salt, pepper, cayenne pepper to taste

Sauté onions in butter until tender, about 5 minutes.
Add mushrooms. Cook 2 minutes.
Add flour and chicken broth and simmer 5 minutes.
Add milk, salt, pepper and cayenne pepper and heat. (
(You may have to add a little water or milk if soup taste too rich.)

SERVES 4 to 6

[Jolie Rouge]

from Atlanta Cooknotes

INGREDIENTS:
1/2 pound mushrooms
1/4 cup butter
1/2 pound cooked ham, julienne
1 pound zucchini, julienne
1 cup heavy cream
1/2 cup butter, cut into bits
Salt and pepper, to taste
1 (12-ounce) box fettuccine
1/2 cup chopped parsley
3/4 cup freshly-grated Parmesan cheese


Sauté mushrooms in 1/4 cup butter over moderate heat for 2 minutes. Add ham, zucchini, cream, 1/2 cup butter, salt, and pepper.
Bring mixture to a boil, reduce heat, and simmer 3 minutes.
Cook fettuccine until al dente; drain.
Add to ham-vegetable mixture, combining well.
Serve on heated platter, garnished with parsley, and sprinkled with Parmesan cheese.

SERVES: 6

[Jolie Rouge]

from To Market, To Market... A Collection of Kentucky Recipes

1 box (1 pound 2 ounces) German chocolate cake mix 1 package (14 ounces) caramels
1/2 cup butter
1 can (5.33 ounces) evaporated milk
1 cup chopped pecans
1 cup semi-sweet chocolate chips

1. Mix cake according to directions on box. Pour half of batter into prepared 13 x 9-inch pan. Bake 15 minutes.
2. Melt caramels with butter and milk. Pour over cake.
3. Sprinkle pecans and chocolate chips over caramel layer.
4. Cover with rest of batter and bake 15 to 20 minutes longer.

Temperature: 350 degrees
Times: 15 minutes
15 to 20 minutes

YIELD: 13 x 9-inch cake

HINT: Delightful served warm with whipped cream.

[Jolie Rouge]

2 lbs. pecan or walnut halves
1 egg white
1 tsp. water
1-cup sugar
1 tsp. cinnamon
1 tsp. salt (I use less)
1/2 tsp. cocoa (I use more!)
Cayenne pepper to taste (if desired)

Preheat oven to 325 degrees.
Beat egg whites and water together.
Stir in pecans and toss quickly.
Mix together sugar, cinnamon, salt and cocoa.
Pour over pecans and toss quickly.
Pour pecans into a greased 9" x 14" baking pan. Bake 45 minutes, stirring every 10 minutes.
Using spatula, loosen pecans immediately from the baking pan.
Cool. Can be stored up to two weeks in an airtight container.
Yield: 2 pounds

[Jolie Rouge]

If no one sees you eat it, it has no calories.

If you drink a diet soda with a candy bar, they cancel each other out.

When eating with someone else, calories don't count if you both eat
the same amount.

Foods used for medicinal purposes have no calories. This includes any
chocolate used for energy, brandy, Sara Lee Cheesecake (eaten whole),
and Haagen-Daz Ice Cream.

Movie-related foods are much lower in calories simply because they are
a part of the entertainment experience and not part of one's personal
fuel. This includes Milk Duds, popcorn with butter, Junior Mints,
Snickers, and Gummi Bears.

Cookie pieces contain no calories because the process of breakage
causes calorie leakage.

If you eat the food off someone else's plate, it doesn't count.

If you eat standing up the calories, all go to your feet and are
walked off.

Food eaten at Christmas parties has no calories, courtesy of Santa.

AND..."STRESSED" is just DESSERTS spelled backward.

[Jolie Rouge]

2/3-cup milk
1/2 cup granulated sugar
1 large egg, yolk and white separated
3/4 cup (4 ounces) diced dried fruit mix
2 1/2 cups all-purpose flour
1-tablespoon baking powder
1 1/2 teaspoons pumpkin pie spice (Or 3/4 tsp ground cinnamon & 3/4 tsp ground cloves)
1/2-teaspoon salt
1 stick cold, unsalted butter, cut to small pieces
Granulated sugar

Check to see that one rack is in bottom third of oven and heat oven to
425 degrees F.
Measure milk in a 2-cup measure, add sugar and egg yolk, stir to mix well.
Stir in dried fruit. Let stand until ready to use.
Put flour, baking powder, spice, and salt into a large bowl, stir
to mix well.
Add butter and cut in with pastry blender or rub in with fingers, until mixture looks like fine granules.
Stir milk mixture and pour over flour mixture.
Stir with a fork until a soft dough forms.
Turn out dough onto a lightly floured surface and give 10 kneads. (If
very sticky, let stand 3 or 4 minutes or add a little more flour.)
Cut off about one-fourth of the dough.
Put remaining dough on an ungreased cookie sheet at least 16 inches long. Using both rolling pin and fingers, pat and roll dough into a flat triangle about 12 inches long and 9 inches wide across the bottom. With scissors, make about ten diagonal cuts down each long side of the triangle, cutting to within about 1 inch of the center. Shape a small piece of reserved dough into a trunk at bottom of tree and remaining dough into a "pot."
Dough may now be covered with plastic wrap and refrigerated for a
couple of hours or frozen for up to 2 weeks.
Bake tree 10 minutes.
Beat egg white with a fork until broken up. Brush over hot bread, sprinkle with sugar.
Bake 5 to 8 minutes longer, until light brown.
With two spatulas, carefully transfer tree to a wire rack.
If possible, cool at least 2 hours before serving. Let guests break off small pieces. 10-12 Small Servings

[Jolie Rouge]

12 oz white chocolate, coarsely chopped
14 oz can sweetened condensed milk
1/4 c coarsely chopped peppermint candies

Butter an 8-inch square baking pan; line bottom and sides with foil
allowing foil to extend over sides of pan by about 1". Butter foil.
Over medium-high heat in top of double boiler or heatproof bowl set
over pot of hot water combine white chocolate and condensed milk.
Cook, stirring frequently, until melted and smooth, 5 minutes. Pour
mixture into pan; sprinkle candy over top. Using knife lightly swirl
candy into chocolate mixture. Refrigerate until firm, about 6 hours or
overnight. Cut into 1" squares, diamond shapes or rectangles. Store in
refrigerator. Yield: 64 pieces

[Jolie Rouge]

1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1-teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1-teaspoon salt

Directions
1. In a large bowl, cream together butter and sugar until smooth. Beat
in eggs and vanilla. Stir in the flour, baking powder, and salt.
Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on
floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie
cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.
Whenever you make these cookies for someone, be sure to bring along
several copies of the recipe! You will be asked for it, I promise!!!
NOTE: I make icing with confectioners' sugar and milk. I make it thin,
as I 'paint' the icing on the cookies with a pastry brush. Thin enough
to spread easily but not so thin that it just makes your cookies wet
and runs off. Cook Time: 8 Minutes, 5 dozen
Submitted By: Jill Saunders


Way to go Jaybird - 182 posts ans 1829 viewings at this date ! WOOOHOOO !

[Jolie Rouge]

* If refrigerator cookie dough seems to soft to form into cylinders,
don't be tempted to add more flour to stiffen it. Instead, stick the
bowl of dough in the freezer for about an hour. You'll find the dough
easier to handle.

* Cookies that have become hard can be softened if you store them for
a day or so in a closed container with half an apple.

* Dip your cookie cutter in either powdered sugar or warm water so the
dough won't stick to it.

* Use a wet knife to cut refrigerator cookie dough into slices, and
they'll cut cleanly, without ragged edges.

* For drop cookies, use a small ice cream scoop to drop the dough on
cookie sheets.

* Because cookie dough is so high in fat, you almost never have to
grease cookie sheets.

[Jolie Rouge]

1 quart shucked oysters, drained
1 pound bacon slices
1 Tbsp. lemon juice
1/4 cup parsley, chopped
Salt and pepper to taste

Cut bacon slices so they are just big enough to fit around each oyster. Place one oyster on each piece of bacon. Mix together lemon juice, parley and salt and pepper. Place some of this mixture on each oyster and wrap the bacon around it securing with a toothpick. Broil in oven for 12 - 15 minutes or until bacon is crisp and oysters are curling up around the edges.

[Jolie Rouge]

2 heads fresh broccoli or 3 - 16 oz. packages of frozen chopped broccoli
1 medium onion chopped and sautéed in butter
1 can cream of mushroom soup
2 eggs, beaten
1 cup mayonnaise
1 cup grated sharp cheddar cheese
3 and 1/2 cups cubed dressing (stuffing)
4 Tbsp. butter

Combine all ingredients except dressing and butter in baking dish. Spread dressing on top. Pour the 4 Tbsp. of melted butter over the dressing. Bake at 350 degrees for 35 minutes for frozen broccoli or 60 minutes for fresh broccoli. With the broccoli, fresh is always better. Don't use frozen unless you have to. You can also peel the skin off of the stalks and cut the stalks into thin slices for an almost "water chestnut" type addition to the casserole.

[Jolie Rouge]

Chocolate-Mint Cookies

1/4 cup shortening
1/2 cup sugar
1 cup semi-sweet chocolate, melted
1/4 cup light corn syrup
1 egg
1 tsp. vanilla
1 tsp. mint extract
1 and 1/2 cups flour
1 tsp. salt
1/3 cup peppermint candy, crushed

Combine shortening and 1/4 cup of the sugar and beat well. Add melted chocolate, corn syrup, egg, vanilla and mint extract and continue to beat. Slowly add flour and salt and stir until smooth. Stir in candy. Shape into 1/2 inch balls and roll in the other 1/4 cup of sugar. Cook for 12 - 15 minutes at 350 degrees.

Cranberry Cookies

3 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
1/2 cup butter, softened
2/3 cup brown sugar
2/3 cup granulated sugar
1 egg
2 Tbsp. milk
1/4 cup orange juice
3 cups fresh cranberries, chopped
2/3 cup chopped walnuts

Combine flour, baking powder, salt and baking soda. Cream together butter and sugars. Add egg, milk, orange juice and mix well. Slowly add flour mixture and mix well. Stir in cranberries and walnuts. Drop teaspoonfuls onto a greased cookie sheet and bake for 10 - 15 minutes at 375 degrees.


Bourbon Balls

3 cups vanilla wafers, crushed
2/3 cup Confectioners sugar
1 cup nuts, chopped
2 Tbsp. light corn syrup
2 Tbsp. cocoa
1/2 cup bourbon
Extra confectioners sugar

Combine all ingredients and mix well. Form into 1/2 inch balls and roll in the extra Confectioners sugar. Wrap in wax paper. Makes about 45 - 50 bourbon balls.

[Jolie Rouge]

Snickerdoodle Cookies

1-cup butter or margarine softened
1 1/2 cups sugar
2 eggs
1-teaspoon baking soda
2 3/4 cups all purpose flour
1/4-teaspoon salt
2 teaspoons Cream of Tarter
1/2-cup sugar with 2-teaspoon cinnamon stirred in.

Cream together the butter and sugar. Add the eggs one at a time,
mixing well after each. Mix all dry ingredients together and add them
to the egg mixture 1/3 at a time, mixing well after each addition.
Cookie dough will be soft and sticky. Refrigerate the dough for at
least 1 hour. Shape the dough into small balls (the size of a large
marble) and roll them in cinnamon sugar. Place them on a parchment
paper lined cookie sheet about 2 inches apart and flatten them
slightly. Cookies will spread out as they bake. Bake at 400 for 10 to
12 minutes or until lightly browned around the edges, but still soft.
Remove from cookie sheet immediately as the cookies will stick if
allowed to cool on cookie sheet. 6 Dozen Cookies

Hallie Cookies

This cookie dough is perfect for holiday cookies: it holds its shape
when baked and can easily be doubled. Not too sweet, slightly crisp
and flaky from the leavening, the cookies are delicious unadorned, but
are nice, too, sprinkled with cinnamon-sugar or decorating sugar
before baking. For a special treat, dip a sliver of each baked cookie
into tempered semisweet chocolate and let set before serving. The
recipe is from New York City pastry chef Michael Morehouse, who named
the cookies for the aunt who passed the recipe on to him.

2 1/2 cups all-purpose flour
1-teaspoon baking soda
1-teaspoon cream of tartar
8 ounces (2 sticks) butter, softened
1 1/2 cups confectioner's sugar
1 egg
1-teaspoon vanilla extract, optional
Cinnamon sugar for sprinkling, optional

1. In a medium bowl, whisk the flour with the baking soda and cream of
tartar.
2. In the bowl of an electric mixer fitted with the paddle attachment,
beat the butter and sugar until well combined. Beat in the egg, then
the vanilla extract, if using. Beat in the flour mixture until
completely combined. Scrape the dough onto a large piece of plastic
wrap, flatten into a rough square, wrap and chill until firm.
3. Preheat the oven to 325-degree F. and line baking pans with
parchment paper. On a lightly floured board or between pieces of wax
paper, roll the dough until it is just slightly thicker than 1/8 inch;
if rolling on a floured board, be sure to lift the dough frequently so
that it doesn't stick to the board. Using cookie cutters cut and
transfer cookies to the prepared pans. Sprinkle cookies with cinnamon
sugar, if using.
4. Bake 14 to 18 minutes, until cookies are deep golden brown. Cool
briefly on the pans before transferring to a wire rack to cook
completely. The yield will vary depending on the size of the cookie
cutters used, but you should get about at least 5 dozen cookies.

Mixing Tip: To keep the flour from spilling out of the mixing bowl
when you beat, drape a clean dish towel or piece of plastic wrap over
your mixer, making sure it goes over the bowl and the back of the
machine and does not get caught in the paddle.

[Jolie Rouge]

Snowball Kisses

1/2 lb Butter (Softened)
1/2 c Sugar
1 tsp Vanilla
2 c Flour
1 c Pecans (Finely Chopped)
15 oz Hershey's Kisses
1/2 c Powered Sugar

Preheat oven to 350 degrees.
Cream butter in a large bowl.
Beat in sugar and vanilla until light and fluffy.
Add flour and pecans and mix well.
Chill dough in tightly covered container overnight.
Remove the foil from the Hershey's Kisses. (VERY IMPORTANT ! :) )Shape dough around kiss using about a teaspoon of dough per Kiss. Bake 10 to 12 minutes on ungreased cookie sheet until set, but NOT brown.
While warm, sprinkle with powered sugar. Store in a covered container.

Chocolate Fruit Cake

3/4 cup packed light brown sugar
1/2 cup (1 stick) butter, softened
4 (1-ounce) squares unsweetened chocolate, melted
2 large eggs
1/3-cup milk
2 cups unsifted all-purpose flour
2 teaspoons baking powder
1/4-teaspoon salt
1 cup golden raisins
1 cup coarsely chopped macadamia nuts
1/2 cup coarsely chopped crystallized ginger
1/4-cup bourbon

Preheat oven to 325 degrees F. Lightly grease a (9-inch) tube pan.
Beat together brown sugar, butter, chocolate, eggs and milk in
large bowl with electric mixer large bowl until fluffy.
Add flour, baking powder and salt; beat until combined.
Fold in raisins, macadamia nuts and crystallized ginger.
Transfer mixture to greased tube pan.
Bake 1 hour or until golden brown and surface springs back when
gently pressed.
Cool to room temperature on wire rack.
Wrap in cheesecloth soaked in bourbon; rewrap tightly and refrigerate at least 1 week before cutting. Makes 1 (9-inch) ring
Recieved this one as a gift with the recipe .... It is FAB-U-LOUS !

[Jolie Rouge]

Microwave Party Mix

INGREDIENTS:
6 tablespoons butter
4 teaspoons Worcestershire sauce
1 teaspoon celery salt
1 teaspoon onion salt
2 teaspoons garlic salt
2 cups Corn Chex® cereal
2 cups Rice Chex® cereal
2 cups Cheerios® cereal
2 cups thin pretzels
1-1/2 cups mixed nuts

Place butter, Worcestershire, and salts in 13 x 9 x 2-inch baking dish. Microwave 3 minutes on Medium High (until butter melts).
Add cereals, pretzels, and nuts. Stir to coat thoroughly. Microwave on High for 3 minutes.
Stir; microwave on High for 3 more minutes. Cool.

HINT: For additional bite, sprinkle with more garlic salt.

YIELD: 9-1/2 cups

[Jolie Rouge]

1 2-layer package devils food chocolate cake mix
(Without pudding in mix)
1 4-serving size package chocolate instant pudding
4 eggs
1-cup dairy sour cream
1/4-cup vegetable oil
1/4 cup Kahlua or rum
2 cups chopped walnuts or miniature chocolate chips (or 1/2 and 1/2)

Combine cake mix, pudding mix, eggs, sour cream, oil and Kahlua in
large mixer bowl.
Blend well; then beat at medium speed for 4 minutes.
Stir in nuts and/or chocolate chips.
Pour into greased and floured 10-inch tube or Bundt pan.
Bake at 350 degree for 50 to 55 minutes or until cake tester inserted in center comes out clean and cake begins to pull away from sides of pan.
Cool in pan 15 minutes. Remove from pan and finish cooling on rack. When cool - frost if desired - or sprinkle with powdered sugar. Yields 12 servings.

[Jolie Rouge]

1 (12-oz.) pkg. (2 cups) semi-sweet chocolate chips
1/4-cup orange-flavored liqueur or 1 teaspoon orange extract
1 can chocolate or fudge Frosting
Toppings: Coconut, chocolate sprinkles, ground nuts & cocoa

Melt chocolate chips in medium saucepan over low heat, stirring
constantly; remove from heat.
Stir in orange liqueur and frosting; blend well.
Refrigerate 1 to 2 hours or until firm.
Place coconut or other toppings in pie pan.
Scoop mixture into 1-inch balls; drop onto topping. (Mixture will be sticky.)
Roll to coat.
Place in foil candy cups, if desired.
Store in refrigerator.
Yield: 6 Dozen

[Jolie Rouge]

Brownie Ingredients:

4 squares BAKER'S Unsweetened Baking Chocolate
3/4 cup (1 1/2 sticks) Butter or margarine
2 cups sugar
4 eggs
1 cup flour
1 pkg. ( 14 oz.) caramels, unwrapped
1/3 cup heavy cream
2 cups pecans or walnut halves, divided
1 pkg. (12 oz.) BAKER'S Real Semi-sweet Chocolate Chips

Heat oven to 350 degrees.
Grease foil-lined 13x9-inch baking pan.
Microwave chocolate squares and butter in microwavable bowl on HIGH 2
minutes or until butter is melted.
Stir until chocolate is completely melted.
Stir sugar into chocolate until well blended.
Mix in eggs.
Stir in flour.
Spread 1/2 of batter in prepared pan.
Bake 25 minutes, or until batter is firm to the touch.
Meanwhile, microwave caramels and cream in microwavable bowl on HIGH 3 minutes or until caramels begin to melt.
Whisk until smooth.
Stir in 1 cup of nuts.
Gently spread caramel mixture over brownie batter in pan.
Sprinkle with chocolate chips, if desired.
Pour remaining unbaked brownie batter evenly over caramel mixture, sprinkle with remaining nuts. (It’s OK for some caramel mixture to peek through.)
Bake an additional 30 minutes.
Cool in pan.
Run knife around the edge of pan to loosen brownies from sides.
Lift from pan using foil as handles.
Cut into 24 fudge brownies or add frosting below.

Caramel Frosting Ingredients:

1/2-cup margarine or butter
1 cup packed brown sugar
1/4-cup milk
2 cups powered sugar

Heat margarine in 2-quart saucepan until melted.
Stir in brown sugar.
Heat to boiling, stirring constantly.
Boil and stir over low heat 2
minutes; stir in milk.
Heat to boiling; remove from heat.
Cool to lukewarm.
Gradually stir in powdered sugar.
Place pan of frosting in bowl of cold water; beat until smooth and spreading consistency.
If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time.
Frosts a 13x9-inch cake or fills and frosts two 8- or 9- inch cake layers.

Yield: 24 Servings

[shell76]

How did you steal my secret Cherry Salad recipe? ;)

I thought that I was the only one with that recipe! I make it every year and people think that it is absolutely amazing! I receive so many compliments on that one!

[gemeralderin]

What great recipes, just one ??, do you add the milk and butter when making the tuna&cheese mac?

[gemeralderin]

wow, sounds good, thanks.

[jaybird]

Jolie, you are some sort of cooking fool! Or your hobby is collecting recipes!! :) I haven't looked in this thread awhile, and man oh man, I have tons of recipes to add to my recipe folder!

[conniehunny]

Anyone have a different "Hopping John" recipe?

I did enjoy the "history" story with this one!

4 Bacon strips
1/4 c Onion, diced
1/2 Bell pepper, diced
1/2 Red bell pepper, diced
2 c FRESH Blackeyed peas
-or purple hull peas
-OR-
2 pk (10 oz) frozen blackeyed
-peas
1/2 c Uncooked white rice
2 c Water
Salt & pepper, to taste
Louisiana Hot Sauce

Dice bacon. brown in dutch oven with onion and pepeprs, until bacon is
crisp and vegetables are soft. Add peas and rice. then water. Cover and
simmer over very low heat about 20 minutes, until the rice is tender. Salt
& pepper to taste. Add a dash of hot sauce (to taste).

This recipe came to America from Africa though the slave trade. It is now
the traditional dish served by most Southerners on New Year's Day. It is
reported to bring good luck.

[Jolie Rouge]

JAYBIRD !!!!!!!

I FOOUND IT !!!!!!



-------------


Pecan Pralines..

Pralines are a traditional candy I remember from my childhood. My grandmother, Mrs. Effie Keowen Starks,made them during the Thanksgiving and Christmas holidays. The following is my grandmother’s recipe with the technique I have learned through trial and error.

Ingredients:
3 cups sugar , separated into one lot of 2 ¼ cups and
another of ¾ cup
2/3 stick of butter
2 teaspoons vanilla extract
5 oz can of evaporated milk
water
2 ½ cups pecan halves

Technique:
5 quart cast iron Dutch oven
medium cast iron skillet
two wooden stirring spoons
waxed paper and towel or plastic food wrap
cup of ice water or candy thermometer

1. In preparation for receiving the candies, lay out two strips of either waxed paper or plastic wrap, each about 30 inches long, on a table or counter top. If using waxed paper, put a towel, newspaper, or paper towels underneath. Waxed paper without a barrier underneath will stick to the table top when the hot candies are placed on it. Plastic wrap doesn’t need to be isolated from the table top, but it’s more difficult to handle and wads easily when dropping the candies. I prefer waxed paper.
Place a hot pad near the waxed paper strips. You will need to set the hot pot of candy on the pad while the candies are being dropped.

2. Pour evaporated milk into a measuring cup. Add sufficient water to make one measured cup of liquid; combine with 2 ¼ cup sugar in the Dutch oven. Stir frequently over medium low heat until mixture boils. Turn heat down to low, stirring occasionally.

3. Put remaining ¾ cup sugar into skillet. Caramelize the sugar over high heat. This step determines the flavor of the finished candy.
Be careful as the caramelized sugar is extremely hot and sticky. Avoid being interrupted by the phone or by kids.
As the sugar is heating, stir very frequently. At some point the sugar will begin to melt and form small clumps; stir constantly. Crush large lumps with the edge of the wooden spoon. Expect the sugar to begin smoking and darkening when most of the sugar has melted. The color of the melted sugar indicates the character of the candy: a light color gives a delicate flavor, an orange hue increases the caramel flavor. Work quickly; the melted sugar will be darkening rapidly. Do not let it darken past a bright orange. Pour into the Dutch oven; expect the
combination to boil vigorously.

4. Continue cooking over low heat. Stir constantly until caramelized sugar is completely blended in.

5. Cook until soft ball stage is reached using either thermometer or by testing a couple of drops in ice water.

6. Remove from heat. Add pecans, butter, and vanilla. Expect the vanilla to boil and splatter.

7. Stir vigorously, exposing the candy to as much air as possible. Make sure the butter is completely melted and blended into the candy. The candy will have lightened in color by this point. Continue stirring for approximately 30 seconds.

8. Set the pot on the hot pad near the waxed paper. Drop by spoonfuls onto the waxed paper. Stir the pot occasionally during this process to keep the pecans well distributed.

9. Let the candies cool and carefully remove from the paper or plastic.

Additional comments:
1. Using cast iron pots will lessen the chances of scorching the candy. I like the 5 quart size because the mixture can boil over when the caramelized sugar is added into a smaller pot.
2. Wooden spoons are preferred. They’re strong and are poor conductors of heat. This minimizes the tendency of the caramelized sugar to stick to the spoon.
3. While dropping the candies, expect to dribble some
on the table.
4. Soak pots and spoons in hot water for an hour or so to clean.
5. Kids like to scrape left over candy from the pot once it has cooled. (This was always our favorite part...)
6. If the candies refuse to harden, let them sit for
several hours or overnight. This happens occasionally.
If it just refuses to harden at all - don't despair - makes an *unbelievable* topping on ice cream or bread pudding or apple pie or cheese cake or....
7. Margarine can be substituted for butter and walnuts for pecans. (But butter is better.)
8. Pralines are high in saturated fat and calories. I have found two ways of lessening the negative health impact. The first is to think about how much work they are to make and how expensive pecans are. I can generally talk myself out of making them. The second is to only make them for gatherings of family and friends.

Enjoy !

[Jolie Rouge]

Christmas Crack

Ingredients:

50 saltine crackers (approx.)
2 sticks (1 cup) butter, cubed
1 cup soft light brown sugar, packed
2 cups chocolate chips
1/2 to 1 cup M&M's, chopped nuts or sliced almonds

Directions:

Pre-heat oven to 325°F.

Line a large jelly roll pan with aluminum foil. Spray the foil with non-stick cooking spray and then line the pan with saltine crackers.

Place the butter and sugar in a medium sized pot over low medium-low heat. Stir until the butter is melted. Once the butter has melted, bring to a boil for 2-3 minutes. Stir constantly.

Once it's nice and bubbly, remove pan from heat and pour evenly over saltine crackers. Spread mixture with a knife... however it doesn't have to be perfect. Try to move fast during this part so the toffee doesn't harden.

Place pan in the oven and bake for 6-8 minutes. The mixture will spread evenly over the crackers as it bakes.

Remove pan from oven and then sprinkle the chocolate chips on top of the toffee while it's still hot. Let the chocolate chips melt for a few minutes and then spread all over the toffee with a spatula. Sprinkle M&M's (or nuts) on top and then place in the freezer for 30 minutes. Once chocolate has hardened break pieces off the foil and in an container. It will stay fresh for 1 - 2 weeks.

Can sub graham crackers

[sunnydaze]

Here's to a Happy New Year

Original Champagne Cocktail

This classic drink dates back to the Civil War era and makes even a less expensive bottle of Champagne taste great with the addition of Angostura bitters and a sugar cube.


1 sugar cube
2 dashes Angostura bitters
6 fluid ounces chilled Champagne
1 lemon twist

Directions
Place sugar and bitters in chilled Champagne flute and fill with Champagne. Add a twist of lemon peel.