Holiday Recipe Thread

[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.

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[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
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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

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.

[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!!

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FUZZY BALLS

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.
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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.


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 ??)
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.