Party time!
These are recipes I have collected in all the places I have lived. When I attended a function and a dish was really good, people were only too happy to share. I lived in Rock Hill, SC; Florence, SC, Little Rock AR, Tulsa, and now Ponca City.
Each of these recipes is a winner! I have received many compliments on each and every one of the dishes.
My favorite chef to watch for entertaining tips is Michael Chiarello.
I did use one of Rachel Ray’s for White Sangria for a Christmas event once. The pomegranate seeds floating in the Sangria made it look so festive! I made it for mother one summer when she and Becky came to see me and she just loved it! It has a very low alcohol content.
When I post my bread section, there will be a recipe for a Decadent Garlic Loaf that you might want to consider taking to a cookout. It is absolutely wonderful!
Probably the best advice you can receive about entertaining is to always use tried and true recipes when you have a get together. You will have so many things to be thinking about as you get your house ready for the event, the last thing you want to do is use a recipe that might fail.
The recipes in this section are mainly appetizers and drinks.
Friday, November 9, 2007
Party Recipe--Mexican Quiche Appetizers
Mexican Quiche appetizers
Yield: 24 appetizers
1/2 cup butter, softened
1 (3 ounce) package cream cheese, softened
1 cup all-purpose flour
1 cup grated Pepper Jack cheese
1 (4 ounce) can green chilies, chopped
2 eggs, lightly beaten
1/2 cup heavy cream
Dash of Tabasco to taste
1/4 teaspoon salt
Freshly ground black pepper, to taste
In a medium mixing bowl, combine butter and cream cheese, blend until smooth. Stir in flour and form dough into a ball; wrap in plastic or waxed paper and chill 2 to 3 hours.Preheat oven to 350° F. Lightly grease 2 miniature muffin tins. Divide the dough into 2 balls. and press into miniature muffin pan to form shells. Sprinkle cheese and chilies in the bottom of each small pastry shell. Combine eggs, cream, Tabasco, salt and pepper. Pour over cheese and chilies in pastry shells. Bake 30 to 35 minutes.They can be made up to 1 week ahead and frozen. To serve, take from freezer, allow them to reach room temperature, warm in a 325° F. oven.
Wine recommendation: Chardonnay
Yield: 24 appetizers
1/2 cup butter, softened
1 (3 ounce) package cream cheese, softened
1 cup all-purpose flour
1 cup grated Pepper Jack cheese
1 (4 ounce) can green chilies, chopped
2 eggs, lightly beaten
1/2 cup heavy cream
Dash of Tabasco to taste
1/4 teaspoon salt
Freshly ground black pepper, to taste
In a medium mixing bowl, combine butter and cream cheese, blend until smooth. Stir in flour and form dough into a ball; wrap in plastic or waxed paper and chill 2 to 3 hours.Preheat oven to 350° F. Lightly grease 2 miniature muffin tins. Divide the dough into 2 balls. and press into miniature muffin pan to form shells. Sprinkle cheese and chilies in the bottom of each small pastry shell. Combine eggs, cream, Tabasco, salt and pepper. Pour over cheese and chilies in pastry shells. Bake 30 to 35 minutes.They can be made up to 1 week ahead and frozen. To serve, take from freezer, allow them to reach room temperature, warm in a 325° F. oven.
Wine recommendation: Chardonnay
Party Recipe--Mary's Cosmopolitans
Mary's Cosmopolitans
1/3 cup Vodka
½ Cup Cranberry Juice (light)
2 tbs. Countreau
2 tbs. Fresh limejuice
Shake with ice.
Pour into Martini glasses!
1/3 cup Vodka
½ Cup Cranberry Juice (light)
2 tbs. Countreau
2 tbs. Fresh limejuice
Shake with ice.
Pour into Martini glasses!
Party Recipe--Layered Mexican Dip or Tostado Dip
Layered Mexican Dip or Tostado Dip
2 cans of bean dip
2 large Avocados
1 tbs. Fresh Lemon Juice
½ cup Sour Cream
½ cup Mayonnaise
1 pkg. Taco Seasoning Mix
1 cup Cheddar Cheese, grated
1 cup Monterrey Jack Cheese, shredded
½ cup Green Onion, sliced
1 small can Black Olives, chopped
1-2 chopped Tomatoes
Spread the 2 cans of bean dip on the bottom of a medium platter.
Mash the avocados with the lemon juice and spread over the bean dip.
Mix the sour cream, mayonnaise, and taco seasoning mix. Spread over the avocado.
Sprinkle with the cheddar cheese, and Monterrey Jack cheese.
Next sprinkle with green onions.
Then chopped tomatoes. Last sprinkle black olives on top.
Chill several hours before serving. Serve with tortilla or tostado chips.
2 cans of bean dip
2 large Avocados
1 tbs. Fresh Lemon Juice
½ cup Sour Cream
½ cup Mayonnaise
1 pkg. Taco Seasoning Mix
1 cup Cheddar Cheese, grated
1 cup Monterrey Jack Cheese, shredded
½ cup Green Onion, sliced
1 small can Black Olives, chopped
1-2 chopped Tomatoes
Spread the 2 cans of bean dip on the bottom of a medium platter.
Mash the avocados with the lemon juice and spread over the bean dip.
Mix the sour cream, mayonnaise, and taco seasoning mix. Spread over the avocado.
Sprinkle with the cheddar cheese, and Monterrey Jack cheese.
Next sprinkle with green onions.
Then chopped tomatoes. Last sprinkle black olives on top.
Chill several hours before serving. Serve with tortilla or tostado chips.
Party Recipe--Irish Cream
Irish Cream (Like Baileys)
1 cup plus a little more blended whiskey
1 ½ tsp cocoa powder
1 tsp vanilla
1 ¼ tbs. Coconut extract
1 pint heavy cream
1 can sweetened condensed milk
Blend in blender for 1 minute. Pour into dark clean bottles. Fresh corks can be bought at Ace hardware.
Great for Christmas Baskets! The good thing about this recipe is no raw eggs.
This can be placed in cleaned wine bottles. Print some labels off of your computer with some nice artwork etc.
I put instructions that it can be served in coffee, over ice cream, and I also put a warning that it does contain alcohol.
1 cup plus a little more blended whiskey
1 ½ tsp cocoa powder
1 tsp vanilla
1 ¼ tbs. Coconut extract
1 pint heavy cream
1 can sweetened condensed milk
Blend in blender for 1 minute. Pour into dark clean bottles. Fresh corks can be bought at Ace hardware.
Great for Christmas Baskets! The good thing about this recipe is no raw eggs.
This can be placed in cleaned wine bottles. Print some labels off of your computer with some nice artwork etc.
I put instructions that it can be served in coffee, over ice cream, and I also put a warning that it does contain alcohol.
Party Recipe--Guacamole--What I have learned
Guacamole—What I have learned
Avocados
Tomatoes (maybe)
Onion (maybe)
Green onion (maybe)
Garlic (absolutely)
Lemon juice (sparingly—don’t water down the guacamole)
Jalepenos (fresh, and minced..to taste)
Salt
Pepper
Mash the avocados leaving chunks of whole avocado. (do not select smooth skinned avocados. They tend to be watery. The avocados with a bumpy peel tend to be richer and more buttery in taste. When you pick them out, make sure that they give ever so slightly when you press on the skin. If they are very soft, chances are they are rotten, and if they are hard you will not be able to use them.)
I love garlic, so a clove or two of fresh garlic, pressed or minced, in two avocados is a must. Then just add salt and pepper to taste and eat with chips.
If it has to sit for any length of time, add lemon or lime juice, but not too much as you will not want your guacamole to be watery.
To make it stretch, add onion, chopped or minced, or green onion, sliced very thin, and finely diced tomatoes. It will not really hurt the flavor and it adds some nice texture.
Avocados
Tomatoes (maybe)
Onion (maybe)
Green onion (maybe)
Garlic (absolutely)
Lemon juice (sparingly—don’t water down the guacamole)
Jalepenos (fresh, and minced..to taste)
Salt
Pepper
Mash the avocados leaving chunks of whole avocado. (do not select smooth skinned avocados. They tend to be watery. The avocados with a bumpy peel tend to be richer and more buttery in taste. When you pick them out, make sure that they give ever so slightly when you press on the skin. If they are very soft, chances are they are rotten, and if they are hard you will not be able to use them.)
I love garlic, so a clove or two of fresh garlic, pressed or minced, in two avocados is a must. Then just add salt and pepper to taste and eat with chips.
If it has to sit for any length of time, add lemon or lime juice, but not too much as you will not want your guacamole to be watery.
To make it stretch, add onion, chopped or minced, or green onion, sliced very thin, and finely diced tomatoes. It will not really hurt the flavor and it adds some nice texture.
Party Recipe--Classic Swiss Fondue
Classic Swiss Fondue
1 clove garlic, halved
2 tbs. flour
2 cups very dry white wine
¼ cup kirsch
1 lb. Swiss Cheese
Nutmeg (Optional)
Salt and pepper (Optional)
Cubes of Sourdough French Bread
Rub the inside of the fondue pot with the garlic; discard the garlic. Heat the wine in the pot until almost boiling. Add the cheese, dredged in flour, by handfuls, making sure each addition has melted and blended before adding more. When all the cheese has been added and the mixture is smooth and thick; stir in the kirsch; add nutmeg, salt and pepper. Serve with the bread cubes for dunking.
This is great with a white wine and fresh fruit for a before meal social!
1 clove garlic, halved
2 tbs. flour
2 cups very dry white wine
¼ cup kirsch
1 lb. Swiss Cheese
Nutmeg (Optional)
Salt and pepper (Optional)
Cubes of Sourdough French Bread
Rub the inside of the fondue pot with the garlic; discard the garlic. Heat the wine in the pot until almost boiling. Add the cheese, dredged in flour, by handfuls, making sure each addition has melted and blended before adding more. When all the cheese has been added and the mixture is smooth and thick; stir in the kirsch; add nutmeg, salt and pepper. Serve with the bread cubes for dunking.
This is great with a white wine and fresh fruit for a before meal social!
Party Recipe--Baked Potato Dip
Baked Potato Dip
2 packages of Philadelphia Cream Cheese
3 green onions chopped
1 package shredded cheddar cheese ( 2 cup size package)
1 Tablespoon mayonnaise
1 Tablespoon ranch dressing
1 package real bacon bits (do not use the crunchy imitation ones, the real bacon bits are softer)
Allow the cream cheese to soften for a few minutes at room temperature. Once lightly softened, combine the cream cheese with the onions, 3/4 of the cheese, mayonnaise and ranch dressing. Once mixed, put in a bowl or container. Put the remaining cheese on top along with the bacon bits( you do not need to use the whole package of bacon bits). When ready to serve, microwave for 2 minutes. That is it!
2 packages of Philadelphia Cream Cheese
3 green onions chopped
1 package shredded cheddar cheese ( 2 cup size package)
1 Tablespoon mayonnaise
1 Tablespoon ranch dressing
1 package real bacon bits (do not use the crunchy imitation ones, the real bacon bits are softer)
Allow the cream cheese to soften for a few minutes at room temperature. Once lightly softened, combine the cream cheese with the onions, 3/4 of the cheese, mayonnaise and ranch dressing. Once mixed, put in a bowl or container. Put the remaining cheese on top along with the bacon bits( you do not need to use the whole package of bacon bits). When ready to serve, microwave for 2 minutes. That is it!
Party Recipe--Tamale Making Party
Tamale Making Party
from your friend, Love to Entertain
Your having a tamale party!
To help you brush up on what you need to do and what equipment you will need, here is
A website that you will find very helpful: http://www.sonofthesouth.net/tamales/Tamale_Recipe.htm
Have your friends bring steamer pots if they have them
You are definitely going to need more than one!
Here is your grocery shopping list:
Pork Roast 6-8 lb.
Beef Roast small
Salt
Ground Black Pepper
Garlic Powder
Ground Cumin
Chili Powder, (you are going to need at least 10 tbs, so get lots)
Masa de Harina, it is in the flour aisle. Do not get flour for making tortillas, it specifically will say Instant Masa
Corn Husks,
Beef Bouillon cubes
Crushed Red Pepper
Solid Vegetable Shortening
Beef Broth, You will need at least a quart and maybe more, get a quart and a couple of cans to be safe.
Baking powder
Day 1:
Meat Filling:
I like to have a mixture of pork and beef. Some makers prefer pork only, some beef only,
And some use chicken. Use your imagine as you begin making these treats!
Pork Roast 6-8 lb
Beef Roast 4-6 lb
Salt and pepper your roasts and place in a crock pot. Do not add water or anything,
roasts will create a lot of juice. Cook on low for 12 hours. This should get your roasts
to the point that they fall apart. DO NOT discard the juice, you will need that later.
After your meat cools, you can shred it and place in the refrigerator for day 2. Or you
season it and prepare it so that you will not have to do this step on day 2.
Seasoning your meat:
Place your shredded meat in a large dutch oven. Add the following:
8 tbs. Chili Powder (Or: 6T chili, 3Tgarlic powder, 1 T bp,
1 ½ tbs. Garlic Powder 2T salt, 3T cumin)
1 ½ tbs. Ground cumin
2 tsp. Salt
1 tsp. Pepper black, fine ground
½-1 tbs. crushed pepper
4 bouillon cubes
about 3 cups water, maybe more
3 tbs. Masa
Prepare your bouillon cubes in the microwave. Melting the cubes in the water. This
sometimes can be done directly in the meat if your bouillon cubes are soft enough.
Simmer the meat for about 20-30 minutes to incorporate all the flavors from the spices
into the meat. Taste the meat and add any additional seasonings you feel are missing
from the flavor of the meat. Does it need more garlic? How about more chili powder?
You will begin to individualize this recipe to suit your own taste.
Day 2
You can cut the little end of the husks off, then separate the corn husks. Some times
The cornhusks will have a lot of that dried corn silk in between the leaves, remove
those while dry, it is much easier than fighting those in the water and later on your
wet corn husks. Sometimes you have to soak these for as long as 6 hours!
My friend, Emily, got some at the Mexican Market and honestly,
they were ready to go after soaking for just 20 minutes. If you live in an area that does
not have a high Hispanic population….that is when you get the husks that are really
dry and full of corn silk.
Preparing the Masa:
8 cups of Masa de Harina, Do not get the flour for making tortillas, get the instant Masa
2 tbs. Chili Powder (or: 3Tbs Paprika, 3Tbs Salt, 1 Tbs Cumin,
1 tbs. Ground Cumin 3T Chili, 3 T Garlic to ½ bag masa)
2 tbs. Baking Powder
½ tbs. Salt
½-1 tsp ground black pepper
Pour in all the juice from your roasts
½-1 cup of vegetable shortening, some people add lard, I prefer this. If your juice from
your meat has a lot of fat you can minimize this addition. I do not like greasy tamales.
Add enough beef broth to make your masa into a fluffy dough, that almost has the
consistency of peanut butter. It looks like peanut butter too! Taste the Masa. Does it need more salt, or one of the other spices? If not, you are ready to assemble your tamales!
Assembling the Tamales:
If your meat has been refrigerated, you will want to warm it before assembling.
Drain your corn husks. We stand them up in a medium size pan. Take a big handful and place on a cookie sheet. Take those to a table and have a spreading knife ready for each person. Take your bowl of masa and some empty cookie sheets to the table to place the filled husks on. You will want your husk to be about the width of your palm from the bottom of your palm to the first joint in your little finger. Tear the remainder off.
Spread the masa on the larger end of the husk. Leave an inch or two at the pointier end free of masa. Again, assembling will become an individualized preference. I prefer a thin layer of masa. I don’t like a tamale that is so thick with masa. But Emily’s husband wants more masa in his tamales!
Keep layering these husks spread with masa on the cookie sheets. You can stack them a little bit.
Carol started heating the water in her steamer pot during the spreading of the masa, as she said, this way we don’t have to wait for that water to get hot. This was a good point!
When you have quite a few, you can put 1-2 tbs of the seasoned meat into the middle of the masa. Then fold your husks one end over the other and fold the piece that does not have masa up, place standing in a steamer pot. The website provided has this nicely illustrated for you!
When your steamer pot is full of tamales, place the steamer over the water and cover with the lid. These will need to steam 2-3 hours…sometimes it even takes longer.
Continue spreading masa, and filling the pots with your tamales. As another steamer pot fills, put on the stove to steam. Keep checking the pot bottoms to ensure that you have enough water. You don’t want your steam to dry up! We made three pots with the above ingredients.
Clean the kitchen, and get ready to wait for the tamales to finish cooking. After a couple of hours or so, you can pull one out with tongs, let it cool slightly and see if the husk will pull away from the masa. If so they are done. Let them lay on cookie sheets to cool.
While you are waiting, break out the margaritas, how about some Mexican chocolate and Pan Dulce? Don’t know what that is? Well, that’s another story!
from your friend, Love to Entertain
Your having a tamale party!
To help you brush up on what you need to do and what equipment you will need, here is
A website that you will find very helpful: http://www.sonofthesouth.net/tamales/Tamale_Recipe.htm
Have your friends bring steamer pots if they have them
You are definitely going to need more than one!
Here is your grocery shopping list:
Pork Roast 6-8 lb.
Beef Roast small
Salt
Ground Black Pepper
Garlic Powder
Ground Cumin
Chili Powder, (you are going to need at least 10 tbs, so get lots)
Masa de Harina, it is in the flour aisle. Do not get flour for making tortillas, it specifically will say Instant Masa
Corn Husks,
Beef Bouillon cubes
Crushed Red Pepper
Solid Vegetable Shortening
Beef Broth, You will need at least a quart and maybe more, get a quart and a couple of cans to be safe.
Baking powder
Day 1:
Meat Filling:
I like to have a mixture of pork and beef. Some makers prefer pork only, some beef only,
And some use chicken. Use your imagine as you begin making these treats!
Pork Roast 6-8 lb
Beef Roast 4-6 lb
Salt and pepper your roasts and place in a crock pot. Do not add water or anything,
roasts will create a lot of juice. Cook on low for 12 hours. This should get your roasts
to the point that they fall apart. DO NOT discard the juice, you will need that later.
After your meat cools, you can shred it and place in the refrigerator for day 2. Or you
season it and prepare it so that you will not have to do this step on day 2.
Seasoning your meat:
Place your shredded meat in a large dutch oven. Add the following:
8 tbs. Chili Powder (Or: 6T chili, 3Tgarlic powder, 1 T bp,
1 ½ tbs. Garlic Powder 2T salt, 3T cumin)
1 ½ tbs. Ground cumin
2 tsp. Salt
1 tsp. Pepper black, fine ground
½-1 tbs. crushed pepper
4 bouillon cubes
about 3 cups water, maybe more
3 tbs. Masa
Prepare your bouillon cubes in the microwave. Melting the cubes in the water. This
sometimes can be done directly in the meat if your bouillon cubes are soft enough.
Simmer the meat for about 20-30 minutes to incorporate all the flavors from the spices
into the meat. Taste the meat and add any additional seasonings you feel are missing
from the flavor of the meat. Does it need more garlic? How about more chili powder?
You will begin to individualize this recipe to suit your own taste.
Day 2
You can cut the little end of the husks off, then separate the corn husks. Some times
The cornhusks will have a lot of that dried corn silk in between the leaves, remove
those while dry, it is much easier than fighting those in the water and later on your
wet corn husks. Sometimes you have to soak these for as long as 6 hours!
My friend, Emily, got some at the Mexican Market and honestly,
they were ready to go after soaking for just 20 minutes. If you live in an area that does
not have a high Hispanic population….that is when you get the husks that are really
dry and full of corn silk.
Preparing the Masa:
8 cups of Masa de Harina, Do not get the flour for making tortillas, get the instant Masa
2 tbs. Chili Powder (or: 3Tbs Paprika, 3Tbs Salt, 1 Tbs Cumin,
1 tbs. Ground Cumin 3T Chili, 3 T Garlic to ½ bag masa)
2 tbs. Baking Powder
½ tbs. Salt
½-1 tsp ground black pepper
Pour in all the juice from your roasts
½-1 cup of vegetable shortening, some people add lard, I prefer this. If your juice from
your meat has a lot of fat you can minimize this addition. I do not like greasy tamales.
Add enough beef broth to make your masa into a fluffy dough, that almost has the
consistency of peanut butter. It looks like peanut butter too! Taste the Masa. Does it need more salt, or one of the other spices? If not, you are ready to assemble your tamales!
Assembling the Tamales:
If your meat has been refrigerated, you will want to warm it before assembling.
Drain your corn husks. We stand them up in a medium size pan. Take a big handful and place on a cookie sheet. Take those to a table and have a spreading knife ready for each person. Take your bowl of masa and some empty cookie sheets to the table to place the filled husks on. You will want your husk to be about the width of your palm from the bottom of your palm to the first joint in your little finger. Tear the remainder off.
Spread the masa on the larger end of the husk. Leave an inch or two at the pointier end free of masa. Again, assembling will become an individualized preference. I prefer a thin layer of masa. I don’t like a tamale that is so thick with masa. But Emily’s husband wants more masa in his tamales!
Keep layering these husks spread with masa on the cookie sheets. You can stack them a little bit.
Carol started heating the water in her steamer pot during the spreading of the masa, as she said, this way we don’t have to wait for that water to get hot. This was a good point!
When you have quite a few, you can put 1-2 tbs of the seasoned meat into the middle of the masa. Then fold your husks one end over the other and fold the piece that does not have masa up, place standing in a steamer pot. The website provided has this nicely illustrated for you!
When your steamer pot is full of tamales, place the steamer over the water and cover with the lid. These will need to steam 2-3 hours…sometimes it even takes longer.
Continue spreading masa, and filling the pots with your tamales. As another steamer pot fills, put on the stove to steam. Keep checking the pot bottoms to ensure that you have enough water. You don’t want your steam to dry up! We made three pots with the above ingredients.
Clean the kitchen, and get ready to wait for the tamales to finish cooking. After a couple of hours or so, you can pull one out with tongs, let it cool slightly and see if the husk will pull away from the masa. If so they are done. Let them lay on cookie sheets to cool.
While you are waiting, break out the margaritas, how about some Mexican chocolate and Pan Dulce? Don’t know what that is? Well, that’s another story!
Pepperoni Pizza Dip
1/2 cup Sour Cream
1 (8-ounce) package cream cheese, softened
1 teaspoon Italian seasoning
1/2 cup pizza sauce
2 ounces (1/2 cup) chopped pepperoni
1/4 cup sliced green onions
1/2 cup Mozzarella Cheese, shredded
Corn chips or crisp breadsticks
Heat oven to 350°F. In small mixer bowl beat sour cream, cream cheese and Italian seasoning on medium speed, scraping bowl often, until smooth (1 to 2 minutes). Spread evenly into 9-inch quiche or pie pan. Spread with pizza sauce. Top with pepperoni and green onions. Bake for 10 to 12 minutes or until heated through. Top with cheese. Continue baking for 4 to 5 minutes or until cheese is melted. Serve with corn chips or breadsticks
This will go fast so you might want to make 2 batches!
1/2 cup Sour Cream
1 (8-ounce) package cream cheese, softened
1 teaspoon Italian seasoning
1/2 cup pizza sauce
2 ounces (1/2 cup) chopped pepperoni
1/4 cup sliced green onions
1/2 cup Mozzarella Cheese, shredded
Corn chips or crisp breadsticks
Heat oven to 350°F. In small mixer bowl beat sour cream, cream cheese and Italian seasoning on medium speed, scraping bowl often, until smooth (1 to 2 minutes). Spread evenly into 9-inch quiche or pie pan. Spread with pizza sauce. Top with pepperoni and green onions. Bake for 10 to 12 minutes or until heated through. Top with cheese. Continue baking for 4 to 5 minutes or until cheese is melted. Serve with corn chips or breadsticks
This will go fast so you might want to make 2 batches!
Party Recipe--Mulled Wine
Mulled Wine
From
The Winery at the Biltmore Estate
1 bottle of Biltmore Red Wine (can use a merlot)
½ gallon orange juice
½ lb. Brown sugar
1 tsp. Cinnamon
¼ tsp. Nutmeg
¼ tsp. Allspice
¼ tsp cloves
This can be made and kept warm in a crock-pot.
From
The Winery at the Biltmore Estate
1 bottle of Biltmore Red Wine (can use a merlot)
½ gallon orange juice
½ lb. Brown sugar
1 tsp. Cinnamon
¼ tsp. Nutmeg
¼ tsp. Allspice
¼ tsp cloves
This can be made and kept warm in a crock-pot.
Party Recipe--Melon Platter with Cream Cheese Dip
Melon Platter with Cream Cheese Dip
1 8 oz can crushed pineapple, undrained
1 pkg. 8 oz cream cheese
2 tbs. Mayonnaise
1 tbs. Limejuice
½ tsp cinnamon
¼ tsp. Ginger
1 honeydew melon
1 cantaloupe
¼ watermelon
Drain pineapple, reserving 2 tablespoons juice. Beat cream cheese in a small bowl until fluffy; beat in reserved juice, the pineapple, mayonnaise, limejuice, cinnamon and ginger. Refrigerate covered several hours for flavors to blend.
Peel and seed melons; cut into wedges or sticks. Arrange fruit on a serving platter; spoon dip into bowl.
Another beautiful summertime fruit dip!
1 8 oz can crushed pineapple, undrained
1 pkg. 8 oz cream cheese
2 tbs. Mayonnaise
1 tbs. Limejuice
½ tsp cinnamon
¼ tsp. Ginger
1 honeydew melon
1 cantaloupe
¼ watermelon
Drain pineapple, reserving 2 tablespoons juice. Beat cream cheese in a small bowl until fluffy; beat in reserved juice, the pineapple, mayonnaise, limejuice, cinnamon and ginger. Refrigerate covered several hours for flavors to blend.
Peel and seed melons; cut into wedges or sticks. Arrange fruit on a serving platter; spoon dip into bowl.
Another beautiful summertime fruit dip!
Party Recipe--Marshmallow Creme Fruit Dip
Marshmallow Crème Fruit Dip
1 7 oz jar marshmallow crème
1 8 oz package cream cheese
Fresh whole Strawberries
Green Grapes
Sliced apples and pears
Lemon Juice
Prepare fruit. Brush sides of cut apples and pears with lemon juice. This will prevent the fruit from turning brown.
Beat softened cream cheese until fluffy. Add all of the Marshmallow crème and whip.
Place in a nice bowl in the center of the fruit.
Very nice for a summer party.
1 7 oz jar marshmallow crème
1 8 oz package cream cheese
Fresh whole Strawberries
Green Grapes
Sliced apples and pears
Lemon Juice
Prepare fruit. Brush sides of cut apples and pears with lemon juice. This will prevent the fruit from turning brown.
Beat softened cream cheese until fluffy. Add all of the Marshmallow crème and whip.
Place in a nice bowl in the center of the fruit.
Very nice for a summer party.
Party Recipe--Layered Cheese Torta with Fresh Basil and Pine Nuts
Layered Cheese Torta with Fresh Basil and Pine Nuts
12 oz. package cream cheese,
at room temperature
1 1/3 cup unsalted butter at room
temperature
Pesto filling (recipe follows)
Fresh basil sprigs
Pine nuts
Pesto Filling
1 2/3 cups lightly packed fresh basil leaves
2/3 cup about 3 oz freshly grated Parmesan or Romano cheese
3 ½ tablespoons olive oil
2 ½ tablespoons pine nuts
Salt and pepper
For pesto filling: In a blender or food processor whirl to a paste basil leaves, cheese, and olive oil. Stir in pine nuts and salt and pepper to taste.
With an electric mixer, beat cream cheese and butter until very smoothly blended. Scrape mixture from bowl sides as needed.
Cut two 18 inch square of cheesecloth; moisten with water, wring dry, and lay out flat, one on top of the other. Smoothly line a 4 to 5 cup straight-sided plain mold (a loaf pan works nicely) with the cheesecloth; drape excess over rim of the mold.
With your fingers or a rubber spatula make an even layer with 1/6 of the cheese. Cover with 1/5 of the pesto filling, extending it evenly to sides of mold. Repeat until mold is filled, finishing with the cheese. If you want thinner or thicker layers, divide cheese and filling so that you have a bottom and top layer of cheese—in a wide mold you may need to make fewer layers.
Fold ends of cheesecloth over torta and press down lightly with your hands to compact. Chill until torta feels firm when pressed, about 1 hour. Then invert onto a serving dish and gently pull off cheesecloth. If cloth is not removed, it will act as a wick and cause filling color to blend into cheese.
Serve, or wrap airtight with plastic wrap and refrigerate up to 5 days. Just before serving, garnish top with a sprig of fresh basil and a sprinkling of pine nuts. Present torta with sliced baguettes or crackers; let guests serve themselves. Serves 10.
This dish is absolutely beautiful and impressive.
12 oz. package cream cheese,
at room temperature
1 1/3 cup unsalted butter at room
temperature
Pesto filling (recipe follows)
Fresh basil sprigs
Pine nuts
Pesto Filling
1 2/3 cups lightly packed fresh basil leaves
2/3 cup about 3 oz freshly grated Parmesan or Romano cheese
3 ½ tablespoons olive oil
2 ½ tablespoons pine nuts
Salt and pepper
For pesto filling: In a blender or food processor whirl to a paste basil leaves, cheese, and olive oil. Stir in pine nuts and salt and pepper to taste.
With an electric mixer, beat cream cheese and butter until very smoothly blended. Scrape mixture from bowl sides as needed.
Cut two 18 inch square of cheesecloth; moisten with water, wring dry, and lay out flat, one on top of the other. Smoothly line a 4 to 5 cup straight-sided plain mold (a loaf pan works nicely) with the cheesecloth; drape excess over rim of the mold.
With your fingers or a rubber spatula make an even layer with 1/6 of the cheese. Cover with 1/5 of the pesto filling, extending it evenly to sides of mold. Repeat until mold is filled, finishing with the cheese. If you want thinner or thicker layers, divide cheese and filling so that you have a bottom and top layer of cheese—in a wide mold you may need to make fewer layers.
Fold ends of cheesecloth over torta and press down lightly with your hands to compact. Chill until torta feels firm when pressed, about 1 hour. Then invert onto a serving dish and gently pull off cheesecloth. If cloth is not removed, it will act as a wick and cause filling color to blend into cheese.
Serve, or wrap airtight with plastic wrap and refrigerate up to 5 days. Just before serving, garnish top with a sprig of fresh basil and a sprinkling of pine nuts. Present torta with sliced baguettes or crackers; let guests serve themselves. Serves 10.
This dish is absolutely beautiful and impressive.
Party Recipe--Hot Mushroom Dip
Hot Mushroom Dip
4 slices bacon
½ lb. Fresh Mushrooms, sliced
1 medium Onion, chopped
1 Clove Garlic, minced
2 tbs. Flour
¼ tsp. Salt
1/8 tsp. Pepper
8 ozs. Cream cheese, cut into small pieces
2 tsp. Worcestershire Sauce
2 tsp. Soy Sauce
½ cup Sour Cream
Crackers or Breadsticks
Fry bacon until crisp, drain, crumble and set aside.
Add mushrooms, onions, garlic to pan and cook until tender, drain.
Add remaining ingredients to pan, except sour cream and bacon.
Heat on low and stir until cheese melts.
Stir in sour cream and bacon, heat thoroughly.
Serve warm with crackers or breadsticks. Yield. 2 ½ to 3 cups.
To keep this warm, I use a mini crockpot that I got at Bed, Bath, and Beyond for about $10. It is perfect for this dip.
4 slices bacon
½ lb. Fresh Mushrooms, sliced
1 medium Onion, chopped
1 Clove Garlic, minced
2 tbs. Flour
¼ tsp. Salt
1/8 tsp. Pepper
8 ozs. Cream cheese, cut into small pieces
2 tsp. Worcestershire Sauce
2 tsp. Soy Sauce
½ cup Sour Cream
Crackers or Breadsticks
Fry bacon until crisp, drain, crumble and set aside.
Add mushrooms, onions, garlic to pan and cook until tender, drain.
Add remaining ingredients to pan, except sour cream and bacon.
Heat on low and stir until cheese melts.
Stir in sour cream and bacon, heat thoroughly.
Serve warm with crackers or breadsticks. Yield. 2 ½ to 3 cups.
To keep this warm, I use a mini crockpot that I got at Bed, Bath, and Beyond for about $10. It is perfect for this dip.
Party Recipe--Chocolate Fondue
Chocolate Fondue
3-3oz. chocolate bars
½ cup cream
2 tbs. kirsch, cognac, or cointreau
Dippers: Angel food cake cubes, sponge or pound cake, chunks of doughnuts,
Ladyfingers, tiny cream puffs; orange segments, strawberries, mandarin oranges,
banana slices, cherries, marshmallows, peach slices, apple slices, pear slices, pineapple
chunks, tiny meringues.
Melt the chocolate over hot water or a very low flame. Stir in the cream and liqueur.
Keep warm in a fondue pot.
Provide skewers for spearing the dippers. Make sure they are long enough to reach the chocolate. Each guest will select the dipper of their choice and dip into the warm chocolate.
3-3oz. chocolate bars
½ cup cream
2 tbs. kirsch, cognac, or cointreau
Dippers: Angel food cake cubes, sponge or pound cake, chunks of doughnuts,
Ladyfingers, tiny cream puffs; orange segments, strawberries, mandarin oranges,
banana slices, cherries, marshmallows, peach slices, apple slices, pear slices, pineapple
chunks, tiny meringues.
Melt the chocolate over hot water or a very low flame. Stir in the cream and liqueur.
Keep warm in a fondue pot.
Provide skewers for spearing the dippers. Make sure they are long enough to reach the chocolate. Each guest will select the dipper of their choice and dip into the warm chocolate.
Party Recipe--Aunt Becky's Ham Dip
Aunt Becky’s Ham Dip
1 4oz can Underwood Deviled Ham
1 8 oz pkg. Cream Cheese
Dash Tabasco Sauce
Tortilla chips
Mix Ham, softened cream cheese, and Tabasco sauce. The more Tabasco you add the spicier. This is great served with tortilla chips.
This is a quick and easy recipe for a party dip.
1 4oz can Underwood Deviled Ham
1 8 oz pkg. Cream Cheese
Dash Tabasco Sauce
Tortilla chips
Mix Ham, softened cream cheese, and Tabasco sauce. The more Tabasco you add the spicier. This is great served with tortilla chips.
This is a quick and easy recipe for a party dip.
Sunday, November 4, 2007
Holiday Recipes--Cranberry Molded Salad
Cranberry Molded Salad
1 pkg. raspberry-flavored gelatin
1 ½ cups boiling water
1 8 oz. can whole berry cranberry sauce
½ cup sour cream
¼ cup chopped walnuts
¼ tsp. Grated orange peel
Dissolve gelatin in boiling water, then chill until thick and syrupy. With a wire whip, stir in cranberry sauce, then mix in sour cream, nuts, and orange peel. Evenly spoon mixture into 6 individual (1/2 cup size) molds or a 3-4 cup mold. Cover and chill until firm (at least 3 hours).
Unmold on a serving platter and garnish with watercress. Makes 6 servings.
This is a nice change to go with a Thanksgiving or Christmas turkey.
These are really beautiful on the holiday plate!
1 pkg. raspberry-flavored gelatin
1 ½ cups boiling water
1 8 oz. can whole berry cranberry sauce
½ cup sour cream
¼ cup chopped walnuts
¼ tsp. Grated orange peel
Dissolve gelatin in boiling water, then chill until thick and syrupy. With a wire whip, stir in cranberry sauce, then mix in sour cream, nuts, and orange peel. Evenly spoon mixture into 6 individual (1/2 cup size) molds or a 3-4 cup mold. Cover and chill until firm (at least 3 hours).
Unmold on a serving platter and garnish with watercress. Makes 6 servings.
This is a nice change to go with a Thanksgiving or Christmas turkey.
These are really beautiful on the holiday plate!
Holiday Recipes--Judy's Caramel Apple French Toast Casserole
Judy’s Caramel Apple French Toast Casserole
1 Cup light brown sugar
3 Tablespoons light Karo Syrup
6 Tablespoons Butter
1 can (20 oz.) Apple Pie filling
1 ½ pkgs cream cheese (12 ozs)
7 medium eggs
2 cups milk
1 tsp. vanilla
1 loaf French bread, cubed
Combine brown sugar, Karo syrup, and butter in a saucepan. Bring to a boil and cook for one minute. Pour into a greased or sprayed 9 X 13 inch baking dish. (Note: Warm the dish slightly to help spread the caramelized mixture.)
Spread apples over caramel.
Place half of the loaf of bread over the apples. Cut pieces of cream cheese and place evenly over the bread. Place the remaining bread cubes over the cream cheese.
Whisk together the eggs, milk and vanilla and pour over bread. Cover and refrigerate overnight. Bring to room temperature (approximately 1 hour) before baking. Bake for 45 minutes in a 350 degree oven, until golden brown. Let cool 5 to 10 minutes before cutting into squares. Note* This dish carries very nicely to a brunch in the Pyrex portables casserole dish.
I have tried with ready made caramel ice cream topping...did not work well. So, don't try that short cut.
Again this is great for serving a houseful of company during the holidays!
This is almost like a bread pudding...so you can make it for a dessert as well!
1 Cup light brown sugar
3 Tablespoons light Karo Syrup
6 Tablespoons Butter
1 can (20 oz.) Apple Pie filling
1 ½ pkgs cream cheese (12 ozs)
7 medium eggs
2 cups milk
1 tsp. vanilla
1 loaf French bread, cubed
Combine brown sugar, Karo syrup, and butter in a saucepan. Bring to a boil and cook for one minute. Pour into a greased or sprayed 9 X 13 inch baking dish. (Note: Warm the dish slightly to help spread the caramelized mixture.)
Spread apples over caramel.
Place half of the loaf of bread over the apples. Cut pieces of cream cheese and place evenly over the bread. Place the remaining bread cubes over the cream cheese.
Whisk together the eggs, milk and vanilla and pour over bread. Cover and refrigerate overnight. Bring to room temperature (approximately 1 hour) before baking. Bake for 45 minutes in a 350 degree oven, until golden brown. Let cool 5 to 10 minutes before cutting into squares. Note* This dish carries very nicely to a brunch in the Pyrex portables casserole dish.
I have tried with ready made caramel ice cream topping...did not work well. So, don't try that short cut.
Again this is great for serving a houseful of company during the holidays!
This is almost like a bread pudding...so you can make it for a dessert as well!
Holiday Recipes--Apple Puffed Pancake
Apple Puffed Pancake
6 eggs
½ tsp. Salt
1 ½ cup milk
¼ tsp cinnamon
1 cup all-purpose flour
3 tbs. Sugar
1 tsp. Vanilla extract.
¼ cup butter
2 apples, peeled and sliced
2 to 3 tbs. Brown sugar
Preheat oven to 425 degrees. In a blender or large bowl, mix eggs, milk, flour, sugar, vanilla, salt and cinnamon until blended. If using a mixer, batter will remain slightly lumpy. Melt butter or margarine in a 12 inch fluted porcelain quiche dish or a 13 x 9 baking dish in oven. Add apple slices to baking dish. Return to oven until butter sizzles. Do not let brown. Remove dish from oven and immediately pour batter over apples. Sprinkle with brown sugar. Bake in middle of oven 20 minutes or until puffed and brown. Serve immediately. Makes 6 to 8 servings.
This is just great for breakfast when you have a houseful of company during the holidays. I used to make this and fry up some sausage patties. This truly looks like a picture out of a magazine when it comes out of the oven...easy and beautiful, not to mention delicious! Very special.
6 eggs
½ tsp. Salt
1 ½ cup milk
¼ tsp cinnamon
1 cup all-purpose flour
3 tbs. Sugar
1 tsp. Vanilla extract.
¼ cup butter
2 apples, peeled and sliced
2 to 3 tbs. Brown sugar
Preheat oven to 425 degrees. In a blender or large bowl, mix eggs, milk, flour, sugar, vanilla, salt and cinnamon until blended. If using a mixer, batter will remain slightly lumpy. Melt butter or margarine in a 12 inch fluted porcelain quiche dish or a 13 x 9 baking dish in oven. Add apple slices to baking dish. Return to oven until butter sizzles. Do not let brown. Remove dish from oven and immediately pour batter over apples. Sprinkle with brown sugar. Bake in middle of oven 20 minutes or until puffed and brown. Serve immediately. Makes 6 to 8 servings.
This is just great for breakfast when you have a houseful of company during the holidays. I used to make this and fry up some sausage patties. This truly looks like a picture out of a magazine when it comes out of the oven...easy and beautiful, not to mention delicious! Very special.
Holiday Recipes--Pumpkin Mousse Dessert
Pumpkin Mousse Dessert
1 envelope unflavored gelatin
1/3 cup cold water
¾ cup canned pumpkin
1 cup packed brown sugar
½ tsp. Pumpkin pie spice
½ tsp. Salt
2 eggs, separated
1/3 cup granulated sugar
1 3oz. Pkg. cream cheese, softened
1 cup sour cream
1 tsp vanilla
1/3 cup chopped pecans
Soften gelatin in water; stir over low heat until dissolved. Add pumpkin, ½ cup brown sugar, spice, salt and egg yolks. Cook, stirring constantly, over medium heat until thoroughly heated. Cool.
Beat egg whites until foamy; gradually add granulated sugar beating until stiff peaks form.
Fold into pumpkin mixture.
Combine cream cheese and remaining brown sugar, mixing until well blended. Stir in sour cream and vanilla. Alternate layers of sour cream mixture, pecans and pumpkin mixture in parfait glasses. Chill. 4 servings.
This is just a beautiful dessert! Very tasty and great for a change from pumpkin pie!
1 envelope unflavored gelatin
1/3 cup cold water
¾ cup canned pumpkin
1 cup packed brown sugar
½ tsp. Pumpkin pie spice
½ tsp. Salt
2 eggs, separated
1/3 cup granulated sugar
1 3oz. Pkg. cream cheese, softened
1 cup sour cream
1 tsp vanilla
1/3 cup chopped pecans
Soften gelatin in water; stir over low heat until dissolved. Add pumpkin, ½ cup brown sugar, spice, salt and egg yolks. Cook, stirring constantly, over medium heat until thoroughly heated. Cool.
Beat egg whites until foamy; gradually add granulated sugar beating until stiff peaks form.
Fold into pumpkin mixture.
Combine cream cheese and remaining brown sugar, mixing until well blended. Stir in sour cream and vanilla. Alternate layers of sour cream mixture, pecans and pumpkin mixture in parfait glasses. Chill. 4 servings.
This is just a beautiful dessert! Very tasty and great for a change from pumpkin pie!
Holiday Recipes--Blue Ribbon Carrot Cake
Blue Ribbon Carrot Cake
2 Cups all-purpose flour
2 tsp. Baking Soda
2 tsp Cinnamon
1/2 tsp. Salt
2 tsp. Vanilla extract
3 eggs
¾ cup vegetable oil
2 cups Sugar
3/4 cup buttermilk
1 cup chopped pecans or walnuts
1 8oz. can crushed pineapple, drained
1 lb. carrots grated
1 cup shredded coconut
Buttermilk Glaze, see below
Cream Cheese Frosting, see below
Buttermilk Glaze:
1 Cup sugar
1 stick butter
½ tsp. Baking soda
1 tbs. Light Corn syrup
½ Cup buttermilk
1 tsp. Vanilla extract
Cream Cheese Frosting:
1 ½ sticks softened butter
3 Cups powdered sugar
12 ozs. Cream cheese, softened
1 ½ tsp. Vanilla extract
Line 3 (9 inch) round cake pans, 2 (9 inch round cake pans), or 1 (13 X 9
inch) pan with wax paper; lightly grease and flour wax paper. Set pans aside.
Stir together first four ingredients. Set aside.
Beat eggs and next four ingredients at medium speed with an electric mixer
until smooth. Add flour mixture, beating at low speed until blended.
Fold in pineapple, carrots, coconut, and nuts.
Pour batter into prepared pans.
Bake at 350 degrees as follows:
For 3 (9 inch) round cake pans for 25 to 30 minutes.
For 2 (9 inch) cake pans for 55 minutes.
For 1 (13 X 9 inch) pan for 55 minutes or until toothpick inserted in center
comes out clean.
While cake is baking, prepare Buttermilk Glaze. Remove cake from oven
and slowly pour glaze over hot cake. Cool cake in pan until glaze is totally
absorbed, about one hour. Turn out of pan, if desired. Cool completely.
Prepare cream cheese frosting. Frost cake. Refrigerate until frosting is set.
Buttermilk Glaze:
In a small saucepan, combine sugar, baking soda, buttermilk, buttermilk, and
butter and corn syrup. Bring to a boil. Cook 5 minutes, stirring occasionally.
Remove from heat and stir in vanilla.
Cream Cheese Frosting:
Cream butter and cream cheese until fluffy. Add vanilla, and powdered
sugar. Mix until smooth.
I have been making this carrot cake for 10 years and it is second to none. A friend gave me the recipe all those years ago. I use 1 lb of carrots for each cake. I make 1 a day for 6 days and place each one in the freezer. I get so many requests from friends to make this for birthdays and special occasions. To freeze, I just let the cakes cool in the pan for about an hour. Then I place the three layers on a cookie sheet and place in the freezer for about an hour. Then remove the cakes from the freezer, wrap each individual layer in plastic wrap, wrap those three layers in two layers of foil and then place the wrapped cake in a jumbo zip loc bag. Date the cake and place back in the freezer. These will keep for at least 3 months.
When it is time to frost the cake. Take it out of the freezer, unwrap and allow to thaw for about an hour. Peel your parchment paper from the back of the cake. then frost. It will taste like you just baked the cake!
2 Cups all-purpose flour
2 tsp. Baking Soda
2 tsp Cinnamon
1/2 tsp. Salt
2 tsp. Vanilla extract
3 eggs
¾ cup vegetable oil
2 cups Sugar
3/4 cup buttermilk
1 cup chopped pecans or walnuts
1 8oz. can crushed pineapple, drained
1 lb. carrots grated
1 cup shredded coconut
Buttermilk Glaze, see below
Cream Cheese Frosting, see below
Buttermilk Glaze:
1 Cup sugar
1 stick butter
½ tsp. Baking soda
1 tbs. Light Corn syrup
½ Cup buttermilk
1 tsp. Vanilla extract
Cream Cheese Frosting:
1 ½ sticks softened butter
3 Cups powdered sugar
12 ozs. Cream cheese, softened
1 ½ tsp. Vanilla extract
Line 3 (9 inch) round cake pans, 2 (9 inch round cake pans), or 1 (13 X 9
inch) pan with wax paper; lightly grease and flour wax paper. Set pans aside.
Stir together first four ingredients. Set aside.
Beat eggs and next four ingredients at medium speed with an electric mixer
until smooth. Add flour mixture, beating at low speed until blended.
Fold in pineapple, carrots, coconut, and nuts.
Pour batter into prepared pans.
Bake at 350 degrees as follows:
For 3 (9 inch) round cake pans for 25 to 30 minutes.
For 2 (9 inch) cake pans for 55 minutes.
For 1 (13 X 9 inch) pan for 55 minutes or until toothpick inserted in center
comes out clean.
While cake is baking, prepare Buttermilk Glaze. Remove cake from oven
and slowly pour glaze over hot cake. Cool cake in pan until glaze is totally
absorbed, about one hour. Turn out of pan, if desired. Cool completely.
Prepare cream cheese frosting. Frost cake. Refrigerate until frosting is set.
Buttermilk Glaze:
In a small saucepan, combine sugar, baking soda, buttermilk, buttermilk, and
butter and corn syrup. Bring to a boil. Cook 5 minutes, stirring occasionally.
Remove from heat and stir in vanilla.
Cream Cheese Frosting:
Cream butter and cream cheese until fluffy. Add vanilla, and powdered
sugar. Mix until smooth.
I have been making this carrot cake for 10 years and it is second to none. A friend gave me the recipe all those years ago. I use 1 lb of carrots for each cake. I make 1 a day for 6 days and place each one in the freezer. I get so many requests from friends to make this for birthdays and special occasions. To freeze, I just let the cakes cool in the pan for about an hour. Then I place the three layers on a cookie sheet and place in the freezer for about an hour. Then remove the cakes from the freezer, wrap each individual layer in plastic wrap, wrap those three layers in two layers of foil and then place the wrapped cake in a jumbo zip loc bag. Date the cake and place back in the freezer. These will keep for at least 3 months.
When it is time to frost the cake. Take it out of the freezer, unwrap and allow to thaw for about an hour. Peel your parchment paper from the back of the cake. then frost. It will taste like you just baked the cake!
Holiday Recipe--Perfect Pumpkin Pie with Streusel Topping
Perfect Pumpkin Pie with Streusel Topping
1 15 oz. Can pumpkin
1 14 oz sweetened Condensed Milk (Not evaporated milk)
2 eggs, separated
1 tsp. Cinnamon
½ tsp. Ginger
½ tsp Nutmeg
1 9 inch unbaked pastry shell
Preheat oven to 425 degrees. In large mixing bowl, combine all ingredients, except egg whites, mix well. (spices may be replaced with pumpkin pie spice of equal total amount.) Whip egg whites until stiff peaks form. Fold into pumpkin mix.
Pour into prepared pastry shell.
Bake 15 minutes.
During this 15 minutes, mix 2 TBS. Flour, ¼ cup packed brown sugar. Cut in 1 tbs. Chilled butter with pastry cutter. Stir in 1 cup chopped walnuts.
When, it is time to reduce oven temp..spread streusel topping on top and….
Reduce oven temperature to 350 degrees. Continue baking 35 to 40 minutes.
Until knife inserted 1 inch from edge comes out clean. Cool.
Store in refrigerator, covered.
1 15 oz. Can pumpkin
1 14 oz sweetened Condensed Milk (Not evaporated milk)
2 eggs, separated
1 tsp. Cinnamon
½ tsp. Ginger
½ tsp Nutmeg
1 9 inch unbaked pastry shell
Preheat oven to 425 degrees. In large mixing bowl, combine all ingredients, except egg whites, mix well. (spices may be replaced with pumpkin pie spice of equal total amount.) Whip egg whites until stiff peaks form. Fold into pumpkin mix.
Pour into prepared pastry shell.
Bake 15 minutes.
During this 15 minutes, mix 2 TBS. Flour, ¼ cup packed brown sugar. Cut in 1 tbs. Chilled butter with pastry cutter. Stir in 1 cup chopped walnuts.
When, it is time to reduce oven temp..spread streusel topping on top and….
Reduce oven temperature to 350 degrees. Continue baking 35 to 40 minutes.
Until knife inserted 1 inch from edge comes out clean. Cool.
Store in refrigerator, covered.
Friday, November 2, 2007
Holiday Recipe--Pumpkin Cranberry Nut Loaf
Pumpkin Cranberry Nut Loaf
Dry Ingredients
3 Cups all Purpose flour
1 Tablespoon Cinnamon
1 1/2 tsp. Ginger
3/8 tsp ground cloves, I grind these from whole for a nice flavor
2 tsp baking soda
1 1/2 tsp salt
3 cups Sugar
1 can (15 ozs.) 100% Pumpkin
4 Large eggs
1 cup vegetable oil
½ cup orange juice
1/2 12 oz. bag fresh cranberries
1 ½ cups nuts (pecan or walnut) chopped
Preheat oven to 350 degrees. Grease and wax paper 2 8X4 and 1 9 X 5 loaf pans. Makes 8 mini loaves.
Blend dry ingredients. Set aside.
Combine sugar, pumpkin, eggs vegetable oil and orange juice. Beat until just blended. Add flour mixture. Stir until just moist.
Fold in cranberries and nuts.
Bake for 65 minutes.
Bake mini loaves for 45 minutes
Notes: Divide 12 oz. Package of cranberries in half for each recipe.
Wrap in saran wrap and then place in cellophane paper. Tie up with 2” wire in gold ribbon and wrap gift pick or holly around the gathered cellophane. Complete with bow of ribbon. The piece of ribbon needs to be three times the length of the loaf. The square of cellophane needs to be just short of square.
This has become one of the "heritage" recipes in our family. I have made cookbooks for my nieces and nephews and as they marry they get all the recipes and notes with memories of times we shared the food!
Dry Ingredients
3 Cups all Purpose flour
1 Tablespoon Cinnamon
1 1/2 tsp. Ginger
3/8 tsp ground cloves, I grind these from whole for a nice flavor
2 tsp baking soda
1 1/2 tsp salt
3 cups Sugar
1 can (15 ozs.) 100% Pumpkin
4 Large eggs
1 cup vegetable oil
½ cup orange juice
1/2 12 oz. bag fresh cranberries
1 ½ cups nuts (pecan or walnut) chopped
Preheat oven to 350 degrees. Grease and wax paper 2 8X4 and 1 9 X 5 loaf pans. Makes 8 mini loaves.
Blend dry ingredients. Set aside.
Combine sugar, pumpkin, eggs vegetable oil and orange juice. Beat until just blended. Add flour mixture. Stir until just moist.
Fold in cranberries and nuts.
Bake for 65 minutes.
Bake mini loaves for 45 minutes
Notes: Divide 12 oz. Package of cranberries in half for each recipe.
Wrap in saran wrap and then place in cellophane paper. Tie up with 2” wire in gold ribbon and wrap gift pick or holly around the gathered cellophane. Complete with bow of ribbon. The piece of ribbon needs to be three times the length of the loaf. The square of cellophane needs to be just short of square.
This has become one of the "heritage" recipes in our family. I have made cookbooks for my nieces and nephews and as they marry they get all the recipes and notes with memories of times we shared the food!
Holiday Planning and Enjoyment
Thanksgiving is just around the corner. I survive the holidays and really enjoy them by making and freezing a lot of dishes ahead of time. Every weekend before the holidays, I make a dish or two and freeze.
Today is 11/2/2007 and I have two types of cranberry sauce, my cran-horseradish sauce for placing over cream cheese, two pans of cornbread crumbs for my dressing, 8 loaves of pumpkin cranberry nut loaf, 3 carrot cakes (two weeks ago I had 6, people have come to get some!), and two crocks of spinach artichoke dip.
I plan on making and freezing my mashed potatoes this weekend.
I make my pies the day before the dinner. I know a lot of people freeze theirs, but I would have to try it before I make it a practice. The holidays are too important to me to take a chance and ruin my pies. I used to use the refrigerated pie crust. My sister got on to me for doing this one year because I really am a good cook. I decided that I had to master the art. I did endless searches online and wrote down every tip I could find. TaDa!!! I made the best pie crust! Now, when I serve pie, no one will leave any part of the crust on the plate to be discarded! And everyone says, "This is the best pie crust I have ever tasted!" It is such a compliment to get those dessert plates by the sink and see nary a crumb on any plate.
Now, you really must try the Pumpkin Cranberry Nut Loaf recipe. I make this every year and have for about 10 years. One year I placed about 10 mini loaves out for a get to gether. These equate to about 4 large loaves. I watched my brother-in-law. Gather up 3 loaves and go out the door and to his car. He came back into the house empty handed. He did not hide, did not ask, just took them. Now, that was a compliment! So, after that, I make him a few and make sure he gets them during the holidays. He now asks when I will be making these loaves. I gave him several loaves already this year! Anyway, these loaves are just so pretty. The whole cranberries burst while baking and you can see the red berry and some nuts peeking out all over the loaves. Very holidaish! Is that a word?
Today is 11/2/2007 and I have two types of cranberry sauce, my cran-horseradish sauce for placing over cream cheese, two pans of cornbread crumbs for my dressing, 8 loaves of pumpkin cranberry nut loaf, 3 carrot cakes (two weeks ago I had 6, people have come to get some!), and two crocks of spinach artichoke dip.
I plan on making and freezing my mashed potatoes this weekend.
I make my pies the day before the dinner. I know a lot of people freeze theirs, but I would have to try it before I make it a practice. The holidays are too important to me to take a chance and ruin my pies. I used to use the refrigerated pie crust. My sister got on to me for doing this one year because I really am a good cook. I decided that I had to master the art. I did endless searches online and wrote down every tip I could find. TaDa!!! I made the best pie crust! Now, when I serve pie, no one will leave any part of the crust on the plate to be discarded! And everyone says, "This is the best pie crust I have ever tasted!" It is such a compliment to get those dessert plates by the sink and see nary a crumb on any plate.
Now, you really must try the Pumpkin Cranberry Nut Loaf recipe. I make this every year and have for about 10 years. One year I placed about 10 mini loaves out for a get to gether. These equate to about 4 large loaves. I watched my brother-in-law. Gather up 3 loaves and go out the door and to his car. He came back into the house empty handed. He did not hide, did not ask, just took them. Now, that was a compliment! So, after that, I make him a few and make sure he gets them during the holidays. He now asks when I will be making these loaves. I gave him several loaves already this year! Anyway, these loaves are just so pretty. The whole cranberries burst while baking and you can see the red berry and some nuts peeking out all over the loaves. Very holidaish! Is that a word?
Holiday Recipe--Pineapple "Philly" Pie
Pineapple “Philly” Pie
1/3 cup sugar
1 Tbs. Cornstarch
1 8 oz. Can crushed pineapple, undrained
1 9 inch unbaked pastry shell
1 8 oz. Pkg. Cream Cheese
½ cup sugar
½ tsp salt ½ cup Milk
2 eggs
½ tsp. Vanilla
In saucepan, combine sugar and cornstarch; gradually add pineapple. Cook, stirring constantly, until clear and thickened. Cool; spread onto bottom of pastry shell.
Combine softened cream cheese, sugar and salt, mixing until well blended. Blend in milk, eggs and vanilla. Pour over pineapple mixture. Bake at 400 degrees, 15 minutes.
Reduce oven temperature to 325 degrees. Continue baking 35 to 40 minutes.
Garnish with pineapple slices, cut in half, and maraschino cherry halves, if desired. I don’t do this. I like it plain.
This is the latest run at the Pineapple Cheese Pie my mother used to bake. It still doesn't quite hit that mark I remember. I wonder if I will ever find that recipe?
1/3 cup sugar
1 Tbs. Cornstarch
1 8 oz. Can crushed pineapple, undrained
1 9 inch unbaked pastry shell
1 8 oz. Pkg. Cream Cheese
½ cup sugar
½ tsp salt ½ cup Milk
2 eggs
½ tsp. Vanilla
In saucepan, combine sugar and cornstarch; gradually add pineapple. Cook, stirring constantly, until clear and thickened. Cool; spread onto bottom of pastry shell.
Combine softened cream cheese, sugar and salt, mixing until well blended. Blend in milk, eggs and vanilla. Pour over pineapple mixture. Bake at 400 degrees, 15 minutes.
Reduce oven temperature to 325 degrees. Continue baking 35 to 40 minutes.
Garnish with pineapple slices, cut in half, and maraschino cherry halves, if desired. I don’t do this. I like it plain.
This is the latest run at the Pineapple Cheese Pie my mother used to bake. It still doesn't quite hit that mark I remember. I wonder if I will ever find that recipe?
Holiday Recipe--Cornbread Dressing Nana's Recipe
Cornbread Dressing
This is Nana’s recipe
2 medium/large onions, chopped
1 ½ bunches of celery washed, trimmed, and diced
½ cup butter
2 ½ to 3 pans of cornbread, cubed (I make this a month or two before I start to make the dressing, and freeze the crumbs in huge Ziploc bags.)
½ tbs. salt
½ tsp. Ground black pepper
1 tbs. rubbed sage
3-4 cans chicken broth
Cook the onion and celery in the butter on low heat until onion is soft but not browned. Meanwhile, blend the bread cubes and seasonings. Add onion mixture to crumbs and toss. Add broth gradually, stirring lightly until you have the consistency of a thick batter. You want the mixture to hold its shape and not be runny.
You may stuff a 14 to 18 lb. Turkey with this stuffing. Extra stuffing can be baked in the last hour of the turkey’s cooking time in a loaf pan or casserole dish. (I put the extra stuffing in a Reynolds baking bag before placing in that dish so that I don’t have to clean another dish. Do not tie up the top of that bag or the dressing in that dish will come out like glue. I just leave that bag open.)
This is Nana’s recipe
2 medium/large onions, chopped
1 ½ bunches of celery washed, trimmed, and diced
½ cup butter
2 ½ to 3 pans of cornbread, cubed (I make this a month or two before I start to make the dressing, and freeze the crumbs in huge Ziploc bags.)
½ tbs. salt
½ tsp. Ground black pepper
1 tbs. rubbed sage
3-4 cans chicken broth
Cook the onion and celery in the butter on low heat until onion is soft but not browned. Meanwhile, blend the bread cubes and seasonings. Add onion mixture to crumbs and toss. Add broth gradually, stirring lightly until you have the consistency of a thick batter. You want the mixture to hold its shape and not be runny.
You may stuff a 14 to 18 lb. Turkey with this stuffing. Extra stuffing can be baked in the last hour of the turkey’s cooking time in a loaf pan or casserole dish. (I put the extra stuffing in a Reynolds baking bag before placing in that dish so that I don’t have to clean another dish. Do not tie up the top of that bag or the dressing in that dish will come out like glue. I just leave that bag open.)
Holiday Recipe--Perfect Pumpkin Pie
Perfect Pumpkin Pie
1 15 oz. Can pumpkin
1 14 oz sweetened Condensed Milk (Not evaporated milk)
2 eggs, separated
1 tsp. Cinnamon
½ tsp. Ginger
½ tsp Nutmeg
1 9 inch unbaked pastry shell
Preheat oven to 425 degrees. In large mixing bowl, combine all ingredients, except egg whites, mix well. (spices may be replaced with pumpkin pie spice of equal total amount.) Whip egg whites until stiff peaks form. Fold into pumpkin mix.
Pour into prepared pastry shell.
Bake 15 minutes.
Reduce oven temperature to 350 degrees. Continue baking 35 to 40 minutes.
Until knife inserted 1 inch from edge comes out clean. Cool.
Store in refrigerator, covered.
1 15 oz. Can pumpkin
1 14 oz sweetened Condensed Milk (Not evaporated milk)
2 eggs, separated
1 tsp. Cinnamon
½ tsp. Ginger
½ tsp Nutmeg
1 9 inch unbaked pastry shell
Preheat oven to 425 degrees. In large mixing bowl, combine all ingredients, except egg whites, mix well. (spices may be replaced with pumpkin pie spice of equal total amount.) Whip egg whites until stiff peaks form. Fold into pumpkin mix.
Pour into prepared pastry shell.
Bake 15 minutes.
Reduce oven temperature to 350 degrees. Continue baking 35 to 40 minutes.
Until knife inserted 1 inch from edge comes out clean. Cool.
Store in refrigerator, covered.
Holiday Recipe--Turkey Perfection!
Christmas or Thanksgiving Turkey—Perfection!
1 whole turkey
Cornbread Dressing (recipe in side dish section)
Reynolds Oven bag (Turkey size)
1 tbs. flour
Rosemary
Pepper
Salt
Butter
If turkey is frozen, thaw in refrigerator. Allow 24 hours for every 4 lbs. of bird weight.
Preheat the oven to 350 degrees.
Rinse the turkey, be sure to remove the giblets and neck from the turkey—believe me they are in there. One time I roasted my turkey with the darn things still in their bag inside the turkey, it was extremely embarrassing! Pat Mr. Turkey dry with paper towels. Stuff with dressing if that is your preference. Apply the butter to the skin, try to leave a nice coating. Sprinkle the skin with rosemary (fresh is nice if you have it but if not just use dried—it lends a nice aroma to the bird), pepper and salt.
Place the flour in the Reynolds oven bag. Place the turkey in the bag.
Close the bag with a nylon tie (included with your bag in the box). Cut six ½ inch slots in the top of the bag.
I always get a turkey with a pop up indicator to let me know the bird is done and I have found that the cooking instructions in the box with the bag are pretty darn good! The bird is always done when their times indicate. Follow those instructions if you don’t have an indicator and if you do have one in the bird, keep a close eye on that indicator when the times indicated in the box say the bird should be done. You will see the red dot pop up.
Remove the bird from the oven and let rest in the bag for at least 30 minutes—I usually let my bird rest for an hour. Then remove the bag and carve! You will not believe how moist and delicious your turkey will be. I have convinced everyone who has graced my kitchen during the holidays to use the Reynolds Oven bag for their future turkey dinners. Marc’s niece Nicole said it was the moistest bird she had ever tasted.
1 whole turkey
Cornbread Dressing (recipe in side dish section)
Reynolds Oven bag (Turkey size)
1 tbs. flour
Rosemary
Pepper
Salt
Butter
If turkey is frozen, thaw in refrigerator. Allow 24 hours for every 4 lbs. of bird weight.
Preheat the oven to 350 degrees.
Rinse the turkey, be sure to remove the giblets and neck from the turkey—believe me they are in there. One time I roasted my turkey with the darn things still in their bag inside the turkey, it was extremely embarrassing! Pat Mr. Turkey dry with paper towels. Stuff with dressing if that is your preference. Apply the butter to the skin, try to leave a nice coating. Sprinkle the skin with rosemary (fresh is nice if you have it but if not just use dried—it lends a nice aroma to the bird), pepper and salt.
Place the flour in the Reynolds oven bag. Place the turkey in the bag.
Close the bag with a nylon tie (included with your bag in the box). Cut six ½ inch slots in the top of the bag.
I always get a turkey with a pop up indicator to let me know the bird is done and I have found that the cooking instructions in the box with the bag are pretty darn good! The bird is always done when their times indicate. Follow those instructions if you don’t have an indicator and if you do have one in the bird, keep a close eye on that indicator when the times indicated in the box say the bird should be done. You will see the red dot pop up.
Remove the bird from the oven and let rest in the bag for at least 30 minutes—I usually let my bird rest for an hour. Then remove the bag and carve! You will not believe how moist and delicious your turkey will be. I have convinced everyone who has graced my kitchen during the holidays to use the Reynolds Oven bag for their future turkey dinners. Marc’s niece Nicole said it was the moistest bird she had ever tasted.
Thursday, November 1, 2007
Holiday Recipe--Flaky Food Processor Pie Crust
Flaky Food Processor Pie Crust
1 1/2 cups all-purpose flour
4 tablespoons unsalted butter,cubed
5 tablespoons shortening
1/2 teaspoon salt
3 tablespoons heavy whipping cream, set pitcher in ice bath to ensure it is COLD! Ice Water
Freeze your shortening and butter in small pieces. I just keep this measurement in an old sour cream container in the freezer so that I can make crust at any time.
1.Measure the flour into the processor with the regular blade attached. Add the frozen unsalted butter, and frozen shortening, cut into cubes. (Your fat should be frozen or very cold. You may vary the proportions, or use some lard, but the total should be 9 tablespoons.) Add salt. Pulse three times, with three counts per pulse to lightly mix the ingredients.
2.With the motor running, pour whipping cream into the workbowl just until the dough just starts to get noticeably crumbly. Don't wait until it is a big clump or it will be way too wet and will turn out tough.
3.Stop the machine, dump the crumbly dough into a bowl, and gather the dough into a ball with your hand. (You might want to dip your hands into ice water so that they are not too warm) You can squeeze it a bit to make it stick together. If it just won't form a ball, add a tiny bit iced water. (Note that if you are making crust in the food processor, you will use less fluid than most recipes call for.)
4.Wrap your dough ball in wax paper or plastic wrap and chill it about 30 minutes in the refrigerator. Roll it out on a cool surface if you can. Then follow your pie recipe for baking.
5. Don’t forget to brush the bottom crust with whipped egg whites to prevent getting a soggy bottom crust. I did this and all of my crusts were flaky-NOT soggy on the bottom. Found this clue online!
My sister got on to me because one Thanksgiving I made pies with frozen crust. She said, "You being the cook you are, I would have thought you would make crust from scratch." I had always had such failures in the past that I was not enthused about trying.
Christmas, I made it my mission to try, by the way I was now 54 years old! Goes to show you can teach an old dog new tricks.
Well, the result was so enheartening! There was not a crumb of crust on any plate left after my homemade pies were served and they had eaten. My sister said it was the best crust she had ever eaten.
Well, she commented to me this summer, that she was cleaning out her freezer and made a comment about her boxed frozen crust. I said, "Now wait a minute. You got on to me for serving frozen crust and you have it in your freezer?!?!" She said, "Well, its is good enough for me but not you!" So, I like homemade better anyway. I wish I had learned sooner!
1 1/2 cups all-purpose flour
4 tablespoons unsalted butter,cubed
5 tablespoons shortening
1/2 teaspoon salt
3 tablespoons heavy whipping cream, set pitcher in ice bath to ensure it is COLD! Ice Water
Freeze your shortening and butter in small pieces. I just keep this measurement in an old sour cream container in the freezer so that I can make crust at any time.
1.Measure the flour into the processor with the regular blade attached. Add the frozen unsalted butter, and frozen shortening, cut into cubes. (Your fat should be frozen or very cold. You may vary the proportions, or use some lard, but the total should be 9 tablespoons.) Add salt. Pulse three times, with three counts per pulse to lightly mix the ingredients.
2.With the motor running, pour whipping cream into the workbowl just until the dough just starts to get noticeably crumbly. Don't wait until it is a big clump or it will be way too wet and will turn out tough.
3.Stop the machine, dump the crumbly dough into a bowl, and gather the dough into a ball with your hand. (You might want to dip your hands into ice water so that they are not too warm) You can squeeze it a bit to make it stick together. If it just won't form a ball, add a tiny bit iced water. (Note that if you are making crust in the food processor, you will use less fluid than most recipes call for.)
4.Wrap your dough ball in wax paper or plastic wrap and chill it about 30 minutes in the refrigerator. Roll it out on a cool surface if you can. Then follow your pie recipe for baking.
5. Don’t forget to brush the bottom crust with whipped egg whites to prevent getting a soggy bottom crust. I did this and all of my crusts were flaky-NOT soggy on the bottom. Found this clue online!
My sister got on to me because one Thanksgiving I made pies with frozen crust. She said, "You being the cook you are, I would have thought you would make crust from scratch." I had always had such failures in the past that I was not enthused about trying.
Christmas, I made it my mission to try, by the way I was now 54 years old! Goes to show you can teach an old dog new tricks.
Well, the result was so enheartening! There was not a crumb of crust on any plate left after my homemade pies were served and they had eaten. My sister said it was the best crust she had ever eaten.
Well, she commented to me this summer, that she was cleaning out her freezer and made a comment about her boxed frozen crust. I said, "Now wait a minute. You got on to me for serving frozen crust and you have it in your freezer?!?!" She said, "Well, its is good enough for me but not you!" So, I like homemade better anyway. I wish I had learned sooner!
Holiday Recipe--Sweet Potato Casserole
Sweet Potato Casserole - serves 6 – 8
1 pound sweet potatoes (about 2 large cans in light syrup, drained) - if using fresh, peel and chop into 1" chunks, then boil in salted water.
1/3 cup butter
pinch salt
2/3 cup honey
2 eggs
1 tsp vanilla extract
2 tsp flour
a good pinch cayenne
Preheat oven to 350. Mash together with electric hand mixer until just blended. Butter a 9" square Pyrex baking dish and place the mashed sweet potatoes in.
Topping:
1 cup chopped pecans
1/3 cup butter, melted and cooled slightly
1/3 cup flour
1/2 cup brown sugar
Combine the ingredients and spread evenly over the sweet potatoes. Bake for 35 minutes or until lightly browned and hot. This recipe may be assembled a day ahead of time and baked before serving
My brother-in-law was scolded by his wife for trying to serve the whole dish the first time I made this....Now I double the recipe. The holidays are about everyone getting to eat whatever they want!
1 pound sweet potatoes (about 2 large cans in light syrup, drained) - if using fresh, peel and chop into 1" chunks, then boil in salted water.
1/3 cup butter
pinch salt
2/3 cup honey
2 eggs
1 tsp vanilla extract
2 tsp flour
a good pinch cayenne
Preheat oven to 350. Mash together with electric hand mixer until just blended. Butter a 9" square Pyrex baking dish and place the mashed sweet potatoes in.
Topping:
1 cup chopped pecans
1/3 cup butter, melted and cooled slightly
1/3 cup flour
1/2 cup brown sugar
Combine the ingredients and spread evenly over the sweet potatoes. Bake for 35 minutes or until lightly browned and hot. This recipe may be assembled a day ahead of time and baked before serving
My brother-in-law was scolded by his wife for trying to serve the whole dish the first time I made this....Now I double the recipe. The holidays are about everyone getting to eat whatever they want!
Holiday Recipe--Make Ahead Mashed Potatoes
Make Ahead Mashed Potatoes
10 Medium Potatoes
6 oz. Cream cheese, room temp
1 Cup dairy sour cream
1 tsp Onion Salt
1 tsp garlic salt
¼ tsp. Ground black pepper
2 Tbs. Butter
Peel and quarter potatoes. You will have 7-8 cups peeled. Put them into a large saucepan with water to cover. Bring to a boil and cook until tender, about 20-25 minutes. Drain well. Mash until smooth with potato masher or electric mixer. Mix cream cheese with sour cream, onion salt, garlic salt and pepper. Beat into mashed potatoes until smooth and fluffy. Taste for seasoning. You may wish to add more salt and pepper. Place in crockpot’s removable crock or in bake ware. Dot with butter. Cool and cover. These can be made up to 6 days in advance.
Bake at 350 degrees for 30-45minutes uncovered until heated through or place crock in heating unit 3 hours before serving. Tastes best if refrigerated for 12-24 hours before baking.
These will be so fluffy and light. Your guests are sure to think you just made them.
As you can tell, I am the make ahead girl when I can be. Sure makes the holiday easier and more enjoyable! You can freeze these as well. Make your small appliances work for you!
10 Medium Potatoes
6 oz. Cream cheese, room temp
1 Cup dairy sour cream
1 tsp Onion Salt
1 tsp garlic salt
¼ tsp. Ground black pepper
2 Tbs. Butter
Peel and quarter potatoes. You will have 7-8 cups peeled. Put them into a large saucepan with water to cover. Bring to a boil and cook until tender, about 20-25 minutes. Drain well. Mash until smooth with potato masher or electric mixer. Mix cream cheese with sour cream, onion salt, garlic salt and pepper. Beat into mashed potatoes until smooth and fluffy. Taste for seasoning. You may wish to add more salt and pepper. Place in crockpot’s removable crock or in bake ware. Dot with butter. Cool and cover. These can be made up to 6 days in advance.
Bake at 350 degrees for 30-45minutes uncovered until heated through or place crock in heating unit 3 hours before serving. Tastes best if refrigerated for 12-24 hours before baking.
These will be so fluffy and light. Your guests are sure to think you just made them.
As you can tell, I am the make ahead girl when I can be. Sure makes the holiday easier and more enjoyable! You can freeze these as well. Make your small appliances work for you!
Holiday Recipe--Cranberry and Dried-Cherry Sauce from Epicurious
Epicurious Cranberry and Dried-Cherry Sauce
1 12-oz. Container frozen Cranberry juice cocktail, thawed
1 Cup Water
1 cup (packed) golden brown sugar
2 Cinnamon sticks, broken in half
¼ tsp. Ground allspice
1 6-oz. Pkg. Dried tart cherries
1 12-oz. Bag cranberries
Bring first 5 ingredients to boil in heavy medium saucepan over medium high heat, stirring until sugar dissolves. Add cherries; cook 2 minutes. Add cranberries; cook until berries pop, stirring occasionally, about 9 minutes. Transfer to bowl. Cover; chill overnight. (Can be made 1 week ahead. Keep chilled.)
Discard cinnamon. Serve cold or at room temperature.
Hands down the best cranberry sauce recipe I have ever had! This is absolutely raved about. I make this before the holidays and freeze, then just thaw and serve on Thanksgiving or Christmas. Very good recipe!
1 12-oz. Container frozen Cranberry juice cocktail, thawed
1 Cup Water
1 cup (packed) golden brown sugar
2 Cinnamon sticks, broken in half
¼ tsp. Ground allspice
1 6-oz. Pkg. Dried tart cherries
1 12-oz. Bag cranberries
Bring first 5 ingredients to boil in heavy medium saucepan over medium high heat, stirring until sugar dissolves. Add cherries; cook 2 minutes. Add cranberries; cook until berries pop, stirring occasionally, about 9 minutes. Transfer to bowl. Cover; chill overnight. (Can be made 1 week ahead. Keep chilled.)
Discard cinnamon. Serve cold or at room temperature.
Hands down the best cranberry sauce recipe I have ever had! This is absolutely raved about. I make this before the holidays and freeze, then just thaw and serve on Thanksgiving or Christmas. Very good recipe!
Holiday Recipe--Cranberry Sauce
Cranberry Sauce
1 Cup Orange Juice
1 cup sugar
1 12-oz. Bag cranberries
Bring orange juice and sugar to gentle boil in heavy medium saucepan over medium high heat, stirring until sugar dissolves. Add cranberries; cook until berries pop, stirring occasionally, about 10 minutes. Transfer to bowl. Cover; chill overnight. (Can be made 1 week ahead. Keep chilled.)
Serve cold or at room temperature.
Now this is the easiest. And so much better than canned cranberry sauce. I make this ahead and freeze. It makes 2 8oz. containers.
1 Cup Orange Juice
1 cup sugar
1 12-oz. Bag cranberries
Bring orange juice and sugar to gentle boil in heavy medium saucepan over medium high heat, stirring until sugar dissolves. Add cranberries; cook until berries pop, stirring occasionally, about 10 minutes. Transfer to bowl. Cover; chill overnight. (Can be made 1 week ahead. Keep chilled.)
Serve cold or at room temperature.
Now this is the easiest. And so much better than canned cranberry sauce. I make this ahead and freeze. It makes 2 8oz. containers.
Holiday Recipe--Cran-Horseradish Sauce with Cream Cheese
Cran-Horseradish Sauce with Cream Cheese
1 16 oz. can whole berry cranberry sauce
½ cup sugar
1/3 cup minced onion
2 tbs. prepared horseradish
½ tsp salt
1 8 oz pkg. cream cheese
Fresh rosemary sprigs
Crackers, Wheat thins
Stir together cranberry sauce, sugar, onion, horseradish, and salt in medium saucepan. Bring to boil, stirring often. Remove from heat Cover and chill 1 hour or up to 3 days. (I freeze this covering). When ready to serve, spoon Cran-Horseradish Sauce over cream cheese block on a plate. Garnish, if desired with the rosemary sprigs. Serve with assorted crackers. I prefer the wheat thins.
This is another recipe that you can make and freeze. I freeze the sauce in 8 oz containers and that is about enough for one block of cream cheese. Then on the day of your party, just thaw and spoon over the cream cheese.
1 16 oz. can whole berry cranberry sauce
½ cup sugar
1/3 cup minced onion
2 tbs. prepared horseradish
½ tsp salt
1 8 oz pkg. cream cheese
Fresh rosemary sprigs
Crackers, Wheat thins
Stir together cranberry sauce, sugar, onion, horseradish, and salt in medium saucepan. Bring to boil, stirring often. Remove from heat Cover and chill 1 hour or up to 3 days. (I freeze this covering). When ready to serve, spoon Cran-Horseradish Sauce over cream cheese block on a plate. Garnish, if desired with the rosemary sprigs. Serve with assorted crackers. I prefer the wheat thins.
This is another recipe that you can make and freeze. I freeze the sauce in 8 oz containers and that is about enough for one block of cream cheese. Then on the day of your party, just thaw and spoon over the cream cheese.
Holiday Recipe-Spinach Artichoke Recipe
Spinach Artichoke Dip
1 (14 oz) can artichoke hearts, chopped and drained1
(10 oz) pkg frozen chopped spinach, thawed and drained
1/2 cup parmesan cheese
1/2 cup mozzarella cheese grated
1/2 cup sour cream
4 oz cream cheese
1/4 cup mayonnaise
1 clove garlic, minced
1/4 tsp ground white pepper
2 tsp. lemon juice
Mix all ingredients and bake at 350 degrees for 20 minutes. I placed in two baking containers. Served one first evening for dinner party---had leftovers and there were 8 of us. I did have other munchies out, but I had a huge dinner planned and everyone raved about this dip but wanted to save room for the dinner.I baked the second container the next evening for my mother and sister to try.We got to eat it during the weekend.
Now I freeze this after mixing and before baking. You will get two crocks out of it. Then, on the day of your party, just thaw, and bake per the directions. I serve with bagel chips or tortilla chips.
1 (14 oz) can artichoke hearts, chopped and drained1
(10 oz) pkg frozen chopped spinach, thawed and drained
1/2 cup parmesan cheese
1/2 cup mozzarella cheese grated
1/2 cup sour cream
4 oz cream cheese
1/4 cup mayonnaise
1 clove garlic, minced
1/4 tsp ground white pepper
2 tsp. lemon juice
Mix all ingredients and bake at 350 degrees for 20 minutes. I placed in two baking containers. Served one first evening for dinner party---had leftovers and there were 8 of us. I did have other munchies out, but I had a huge dinner planned and everyone raved about this dip but wanted to save room for the dinner.I baked the second container the next evening for my mother and sister to try.We got to eat it during the weekend.
Now I freeze this after mixing and before baking. You will get two crocks out of it. Then, on the day of your party, just thaw, and bake per the directions. I serve with bagel chips or tortilla chips.
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