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Savory Salmon & Chèvre Cheesecake

Savory Salmon & Chèvre Cheesecake

½ ounce Parmesan, grated
1 ounce white bread (about 1 slice), quartered
6 ounces shallots, peeled
1 tablespoon + 1 teaspoon unsalted butter, divided
1 pound reduced-fat cream cheese, cut into 1-inch pieces, at room temperature
10 ounces chèvre, cut into 1-inch pieces
3 large eggs
1 tablespoon cornstarch
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 teaspoons dill weed
2 ounces smoked salmon, diced

In Food Processor fitted with the metal blade, start the machine and add the cheese and bread through the small feed tube. Process until mixture becomes fine crumbs, about 30 seconds; remove and reserve. Place shallots in the work bowl; pulse until finely chopped. Heat 1 tablespoon of butter in a 10-inch skillet over medium heat. Cook chopped shallots until softened, 3 to 4 minutes; reduce heat to low and cook until golden and caramelized, about 20 to 25 minutes. Let cool. Coat a 6-inch springform pan with the remaining 1 teaspoon butter; dust with breadcrumbs/cheese mixture to coat. Place cream cheese and chèvre in a medium bowl. Using a hand mixer, mix on low speed until smooth. Add eggs, cornstarch, salt, pepper and dill weed. Transfer the cream cheese mixture to the prepared springform pan. Top cream cheese mixture with diced smoked salmon and cooled caramelized shallots. Wrap the outside of the pan with a sheet of extra-strength aluminum foil so that the foil comes up the sides of the pan but does not go above the rim. Place the cooking rack in the ceramic pot of the Cuisinart® Slow Cooker. Add 3 cups hot water to the ceramic pot. Place the cheesecake on the rack. Set on High and cook for 2 hours. Allow cheesecake to rest in slow cooker for 30 minutes on Warm. Remove cheesecake from slow cooker and discard foil. Place cheesecake on a rack to cool. Cover and refrigerate for a minimum of 8 hours before serving. Before serving, run a sharp knife around the edges to loosen and carefully remove the sides of the springform pan. Serve as a cheese spread with crackers, pita or bagel chips, or arrange thin slices on a green salad dressed with lemon vinaigrette.

Yield: 16 appetizers servings
Calories: 158
Fat: 11g
Fiber: 0g

Pumpkin Butter

Pumpkin Butter

pumpkin-butter2 ½ cups mashed cooked or canned pumpkin
¼ cup brown sugar
½ cup white sugar
½ tsp. ginger
½ tsp. nutmeg
½ tsp. cinnamon
½ tsp. cloves
¼ cup water

In heavy saucepan, mix pumpkin, sugar, water and spices. Bring to boil, reduce heat and simmer for 25 minutes, stirring frequently. Remove from heat and let cool. Store in airtight containers in refrigerator or freezer. Makes about 1½ pints. Note: mixture stiffens as it cools. If it is too thick, add small amount of water or fruit juice.

Pear & Brie Turnovers

Pear & Brie Turnovers

brie1 egg
1 tsp. water
1 sheet frozen Artisan Puff Pastry, thawed
1 (8 oz) wedge double cream Brie without crust, thinly sliced into 10 pieces
3 Pears Halves in White Grape Juice, drained and thinly sliced
Pinch salt and pepper

Preheat oven to 400° F. Beat egg and water together to make egg wash. Cut the puff pastry sheet into 10 3×3-inch squares. Brush the edges of each square with the egg wash. Place 1 piece of Brie and 2-3 slices of pear at the center of each square. Sprinkle with salt and pepper. Fold each pastry diagonally in order to make triangles and seal the edges using a fork. Place the triangles on a baking pan lined with parchment paper and brush the top with egg wash. Bake for 10-15 minutes or until golden.

Dark Chocolate Soufflé

Dark Chocolate Soufflé

souffles-su-600574-xAdd cream of tartar to the whites while beating; the acid stiffens and coagulates the egg-white protein, strengthening the walls of the bubbles. Sugar, used in sweet soufflés, also strengthens the bubbles.

Use a wire whisk attachment to introduce air into the whites evenly, creating tiny, strong bubbles.

Beat the whites just until stiff but moist-looking peaks form. If the whites are overbeaten, the walls of the air bubbles will be stretched out; they may burst when heated, collapsing the soufflé.

Fold the white sauce gently but thoroughly into the beaten egg whites, using a flexible spatula. Overmixing, or folding with a heavy hand, may collapse the egg-white bubbles, leaving your soufflé less than ethereal.

Bake the soufflé in the right dish size for the best results. Classic soufflé dishes aren’t necessary; you can also use deep casseroles or ovenproof bowls, though soufflés baked in bowls with sloping sides won’t rise as high as those in straight-sided dishes. Measure your dish’s capacity with water to determine its volume.

 

3 tablespoons butter

3 tablespoons all-purpose flour

1 cup milk

1 cup chopped bittersweet or semisweet chocolate (5 to 6 oz.)

4 large eggs, separated

2 tablespoons rum or 1 teaspoon vanilla

1/8 teaspoon cream of tartar

1/4 cup sugar

Lightly sweetened softly whipped cream

 

Generously butter four 1- to 1 1/4-cup soufflé dishes or one 1 1/2-quart soufflé dish. If using small dishes, set them slightly apart in a 10- by 15-inch baking pan. In a 2- to 3-quart pan over medium heat, melt 3 tablespoons butter. Add flour; stir until mixture is smooth and bubbling. Stir in milk; continue stirring until sauce boils and thickens, about 2 minutes. Remove from heat. Add chocolate and stir until smooth. Add egg yolks and rum and stir until mixture is blended and smooth. In a bowl, with a mixer on high speed, beat egg whites (use whisk attachment if available) with cream of tartar until foamy. Gradually add sugar and continue beating until short, stiff, moist peaks form. With a flexible spatula, fold a third of the chocolate sauce into whites until well blended. Add remaining sauce and gently fold in just until blended. Scrape batter into prepared soufflé dishes; if higher than 3/4 full, use foil collar (see “Crowning Glory” below). Bake in a 375° regular or convection oven to desired doneness: For a soft, creamy center, bake until edges feel set and dry but center 1 to 1 1/2 inches of small soufflés or 2 to 3 inches of large one still appear soft and jiggle slightly when dishes are very gently shaken, 12 to 15 minutes for small soufflés, 15 to 20 minutes for large one. For a fully set center, bake until surface appears set and fairly dry, 2 to 3 minutes longer for small soufflés, 5 to 6 minutes longer for large one. Serve at once, scooping portions from single soufflé with a large spoon. Offer whipped cream to add to taste.

 

Crowning glory

Soufflés look most impressive when they rise dramatically over the rim of the dish. To create a beautiful crown on your soufflé, fill the dish about 3/4 full. If it’s less full, the soufflé may not rise over the rim. If it’s more full, the soufflé may spill over unless you wrap the dish with a foil collar. Here’s how to make one.

Cut a 15-inch-wide sheet of foil 4 inches longer than circumference of dish; fold lengthwise in thirds. Coat one side of the foil strip generously with melted butter, using a pastry brush. Wrap the foil around outside of dish so that at least 2 inches of foil extend above the rim. Fold the ends of the buttered foil strip over several times until snug against dish.

 

 

Crescent Wrapped Cranberry & Brie

Crescent Wrapped Cranberry & Brie

1 can (8 o12ae70ebde163dc7de324edaf5ab751dz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 round (8 oz) Brie cheese
3 T. whole berry cranberry sauce or cranberry chutney
1 T. chopped pecans
1 egg, beaten
8 small seedless red or green grape clusters
1 pear, unpeeled, sliced
1 apple, unpeeled, sliced

Heat oven to 350°F. Spray cookie sheet with cooking spray. If using crescent rolls: Unroll dough; separate dough crosswise into 2 sections. Press dough to form 2 squares, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut crosswise into 2 sections. Press dough to form 2 squares. Cut corners off both dough squares and reserve to use for cutouts. Place 1 dough round on cookie sheet. Cut cheese crosswise into 2 equal layers. Place bottom half of cheese on center of dough circle on cookie sheet. Spread cranberry sauce over cheese. Sprinkle with chopped pecans. Top with remaining cheese half. Bring dough up around side of cheese, pressing and pinching dough. With small cookie or canapé cutter, cut shapes from reserved corners of dough; set aside. Place remaining dough on top of cheese round. Press dough evenly around side of cheese. Brush dough with beaten egg. Top with cutouts; brush with additional beaten egg. Bake 20 to 30 minutes or until deep golden brown. Cool 15 minutes before serving. To serve, place warm pastry-wrapped cheese on platter. Arrange fruit around cheese.

Buttery Bread Knots

Buttery Bread Knots

d5c0b04709987635f781c6d129ae74621½ cups warm water
1 tablespoon sugar
2¼ teaspoons active dry yeast
2¾ cups flour
2 tablespoons olive oil
1 teaspoon salt
3 tablespoons butter melted
1 tablespoon Italian seasoning

In the bowl of a stand mixer fitted with a paddle attachment, combine water, honey, and yeast. Let rest for 10 minutes. Stir in the oil. Add flour and salt and stir until incorporated. Dough should be a little sticky but not wet. If the dough is too wet, add additional flour 1 tablespoon at a time until the dough comes together. Switch out the paddle attachment for a dough hook and knead for 5 minutes. Drizzle a little bit of olive oil into a large bowl. Add the dough and toss to coat in the oil. Cover and place in a warm place for 30-45 minutes or until the dough has risen to double in size. Preheat oven to 400. Roll the dough out into a large rectangular shape on a clean flat surface. Use a pizza cutter to cut into 14-16 even strips. Carefully tie each strip into a knot. Grease a baking sheet and place knots in a single layer on the prepared sheet. Drizzle with melted butter and sprinkle with Italian seasoning. Bake 10-12 minutes until very lightly golden.

4th of July Brownie Stars

4th of July Brownie Stars

brownies

Your Favorite Brownie Recipe, cooked and cooled

Cut into star shape with cookie cutter

Decorate with white frosting and top with red, white, and blue sprinkles.

Baked Eggs in Bread Bowls

Baked Eggs in Bread Bowls

eggs-bread-bowls-ay-1940815-x8 crusty dinner rolls
8 large eggs
1/4 cup chopped mixed herbs, such as parsley, chives and tarragon
2 tablespoons heavy cream
Salt and pepper
4 tablespoons grated Parmesan

Preheat oven to 350ºF. Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg. Arrange rolls on a rimmed baking sheet. Reserve tops. Crack an egg into each roll, then top with some herbs and a bit of cream. Season with salt and pepper. Sprinkle with Parmesan. Bake until eggs are set and bread is toasted, 20 to 25 minutes. After eggs have cooked for 20 minutes, place bread tops on baking sheet and bake until golden brown. Let sit 5 minutes. Place tops on rolls and serve warm.

Twisted Cookies with Rolled-In Sugar

Twisted Cookies with Rolled-In Sugar

Twisted-Cookies-102 ¼ teaspoons Active Dry Yeast (1 pkg) (NOT Rapid Rise, Pizza Crust or Bread Machine)
¼ cup warm water (100 – 110 degrees F)
½ teaspoon sugar
3 ½ cups all-purpose flour
1 ¼ teaspoon kosher salt
1 cup salted butter (2 sticks), chilled, cut into tablespoon-size pieces
2 large eggs
½ cup sour cream
1 teaspoon vanilla

1 ½ cups sugar
2 teaspoons vanilla

Preheat the oven to 375 degrees F. Line 1 cookie sheet with foil. Double pan to bake. In a warm medium bowl, combine water, yeast and sugar. Proof until frothy, about 10 minutes. In a separate large bowl, mix together the flour and salt. Cut butter into flour until rice-size with two knives or pastry cutter. In the medium bowl, mix eggs, sour cream and vanilla into the yeast mixture. Pour the egg mixture into the large bowl with the flour. Stir thoroughly with a fork to make a dough. Divide the dough into 2 patties, wrap each in plastic, and refrigerate a minimum of 4 hours or overnight. Place patties side by side, not stacked to assure even cooling. My patties were 18.5 oz each. In a medium bowl, thoroughly mix together the sugar and vanilla until evenly distributed. Cover the bowl with a plate or plastic wrap so the sugar doesn’t dry out. On a dry surface, place ½ of the vanilla sugar. Place one patty of dough on the vanilla sugar (leaving the other patty in the refrigerator) and roll into a 16 x 8-inch rectangle. Scoop up all the sugar from around the edges and spread evenly over top of dough. With the long edge toward you, fold both edges toward the center, making 3 equal layers. Turn one quarter around and roll into a 16 x 8-inch rectangle. Scoop up any extra sugar and smooth onto the dough. Do not discard any of the vanilla sugar. Use it all. Fold and roll into a 16 x 8-inch rectangle 2 more times. The dough should be about 1/4-inch thick. Trim the edges slightly with a sharp knife to as perfect a rectangle as possible. With the knife, cut the dough the long way into eight 1-inch wide strips. Cut each 16 x 1-inch strip into 4 equal pieces, each 4 inches long. Twist half (16) of the 4 x 1-inch strips 2 times, over-twisting to stretch the dough in the middle. Place on an ungreased cookie sheet. Make sure the dough twist lies flat on the sheet. You may need to fan out the layers on the ends somewhat to make sure each is touching the sheet. Press down a little to help it adhere. Double pan. Bake at 375 degrees F, 15 – 20 minutes or until a rich golden brown. With a spatula, remove from sheet immediately before the caramelized sugar hardens and sticks to the foil. Cool on a rack. Discard foil on cookie sheet and replace with new foil. Repeat with remaining 16 dough strips. Start over with the second dough ball and remaining half of sugar.

Note: Store in airtight container at room temperature for 3 days. Freeze in ziplock freezer bag for 2 weeks. Defrost at room temperature with top of bag unzipped, so that moisture can evaporate and not melt sugar or make cookies soggy. When room temperature is achieved, re-zip bag.

Wine Poached Pears

Wine Poached Pears

pears1 bottle Riesling Wine

5 Pears (Red pears are best if in season)

1 cup Water

1/2 cup Sugar

1/4 cup Pear Ginger Preserves

1/2 Vanilla bean, split

Zest of 1 orange

 

Halve the pears. With a spoon, scoop out cores and discard. Slice pears to desired thickness. In a large saucepan, combine Riesling, water, sugar, preserves, and orange zest. Scrape inside of vanilla bean into mixture, also adding in the remaining bean. Bring to a boil, stirring to dissolve sugar. Add in pears and simmer until tender, about 10 minutes. Transfer pears to a plate. Take vanilla bean out of liquid. Boil the poaching liquid over high heat until reduced to 1 cup and syrupy, about 15 minutes. Serve pears and syrup over Classic Shortbread cookies.

Holiday Cheesecake Presents

Holiday Cheesecake Presents

presents1 1/2 cups graham cracker crumbs

1/3 cup butter or margarine, melted

3 tablespoons sugar

3 packages cream cheese, softened

3/4 cup sugar

1 teaspoon vanilla

3 eggs

 

Mix crumbs, butter and 3 tablespoons sugar, press onto bottom of 13″x9″ baking pan.  Mix cream cheese, 3/4 cup sugar and vanilla with electric mixer on medium speed until well blended.  Pour over crust.  Bake at 350 degrees for 30 minutes or until center is almost set.  Cool.  Refrigerate 3 hours or overnight.  Cut into bars.  Decorate bars with decorator gels and sprinkles to resemble presents.  Store leftover bars in refrigerator.

 

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French Toast Christmas Tree

French Toast Christmas Tree

tree2 slices French toast, cut diagonally and sprinkled with green decorator sugar

2 links brown ‘n serve breakfast sausage

1 slice star fruit

Confectioner’s sugar

 

Overlap triangles to make body of tree. Place sausages at bottom to make trunk and top with star. Sprinkle with confectioner’s sugar to make snow.

 

 

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Cranberry Christmas Punch

Cranberry Christmas Punch

1 – 3 oz. package of cherry flavored gelatin

1 cup of boiling water

1 – 6 oz. can of frozen lemonade or pineapple-orange juice concentrate

3 cups of cold water

1 – 1 quart bottle of cranberry juice cocktail, chilled

1 – 1 pint of ginger ale, chilled

 

Dissolve cherry flavored gelatin in boiling water. Stir in lemonade or pineapple-orange juice concentrate. Add the cold water and the cranberry juice cocktail. Place in a large punch bowl two trays of ice cubes or a molded ice ring. Pour punch over ice. Slowly pour in chilled ginger ale. Fruit flavored sherbet may be added if desired.

 

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Snap Pea Christmas Trees

Snap Pea Christmas Trees

xmasSnap Peas

Cheese

Pretzel Sticks

 

Arrange peas on a plate in the shape of a tree. Add a cheese star (cut with a cookie cutter or knife) and a pretzel stick trunk and your healthy snack just got a whole lot more fun!

 

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Cranberry & Pistachio-Topped Jicama

Cranberry & Pistachio-Topped Jicama

1 Jicama

5oz. Blue Cheese Spread

1/3 C. Dried Sweetened Cranberries

1/3 C. Salted Pistachio nuts, chopped

 

Slice jicama into 1/4” slices.  Cut into holiday shapes with cookie cutters if desired.  Combine remaining ingredients and spoon onto jicama slices.  Refrigerate until serving.

Christmas Breakfast Omelet

Christmas Breakfast Omelet

Make the Night Before

10 slices of bread
1/2 lb. cheddar cheese, grated
1 lb. bacon, cooked
6 eggs
3 cups milk
1/2 tsp. salt

Trim crust off bread, cube and put into ungreased 9 x 12 baking dish Cover bread
with grated cheese Put a layer of crumbled bacon over cheese In large bowl beat
eggs, add milk and salt Pour milk mixture over bread, cheese and bacon Let stand
in fridge over night Bake 45 mins at 350 degrees serves 8

 

Cranberry Orange Pound Cake

Cranberry Orange Pound Cake

pound3/4   cup butter, softened

3/4   cup granulated sugar

3   eggs

2   tablespoons orange juice

1   teaspoon vanilla

1 1/2   cups all-purpose flour

1   teaspoon baking powder

1/4   teaspoon salt

3/4   cup sweetened dried cranberries

1   tablespoon grated orange peel

2   tablespoons coarse or granulated sugar

 

Heat oven to 350°F. Grease and flour 9×5-inch loaf pan. In large bowl, beat butter and 3/4 cup granulated sugar with electric mixer on medium speed 3 minutes until light and fluffy. Add eggs, one at a time, beating well after each addition. Add orange juice and vanilla; beat 30 seconds or until well blended.  Add flour, baking powder and salt; beat on low speed 30 seconds or just until blended. With spoon, fold in cranberries and orange peel. Spoon batter into pan. Sprinkle with coarse sugar.  Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes.

Traditional Roast Turkey Bread Stuffing

Traditional Roast Turkey Bread Stuffing

8 cups dried bread cubes

2 tablespoons margarine

1/4 cup chopped onions

1/2 cup chopped celery

1 teaspoon sage

1/4 teaspoon salt, (optional)

1/4 teaspoon ground pepper

1/2 to 3/4 cup chicken broth

2 egg whites

 

Melt margarine in large skillet. Add onion and celery; cook until tender. Add to bread cubes. Add sage, salt and pepper. Moisten with broth as desired, depending on preference for dry or moist dressing. Beat egg whites lightly with a fork; stir into dressing. Use as stuffing for turkey, or bake, covered in a 1 quart casserole for 30 minutes.

 

 

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Libby’s® Pumpkin Cheesecake

Libby’s® Pumpkin Cheesecake

1 1/2 cups graham cracker crumbs

1/3 cup butter

1/4 cup granulated sugar

3 (8 ounce) packages cream cheese

1 cup granulated sugar

1/4 cup packed light brown sugar

2 large eggs

1 (15 ounce) can LIBBY’S® 100% Pure Pumpkin

2/3 cup NESTLE® CARNATION® Evaporated Milk

2 tablespoons cornstarch

1 1/4 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1 (16 ounce) container sour cream

1/3 cup granulated sugar

1 teaspoon vanilla extract

 

PREHEAT oven to 350 degrees F. COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of ungreased 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes. BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust. BAKE for 55 to 60 minutes or until edge is set but center still moves slightly. COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.

Asparagus Rolls with Herb Sauce

Asparagus Rolls with Herb Sauce

asparaguswraps10 Asparagus spears

5 Phyllo Pastry Shears

4 T. Butter

 

For the sauce:

2 Shallots (finely chopped)

1 Bay leaf

1/2 C. Dry white wine

1/2 C. Butter (soft)

1 T. Herbs (fresh, finely chopped)

 

Salt and Pepper (to taste)

Chopped Chives for garnish

 

Preheat oven to 400 degrees. Melt the butter. Cut the phyllo pastry sheets in half, then brush a half sheet with melted butter. Fold one corner of the sheet down to the bottom edge to give a wedge shape. Trim the asparagus. If it is thick, then peel the asparagus (as all good European chefs would do). Then lay a spear on top at the longest pastry edge and roll up towards the shortest edge. Make nine more rolls the same way. Lay the rolls on a greased baking sheet. Brush with the remaining melted butter. Bake in the preheated oven for about eight minutes or until golden brown. Meanwhile, back at the sauce: put the shallots, bay leaf and wine into a saucepan. Cover with a tight-fitting lid and cook over a high heat until the wine is reduced to 3-4 T. Strain the wine mixture into a bowl. Whisk in the butter, a little at a time, until the sauce is smooth and glossy. Stir in the herbs and season to taste with salt and pepper. Return to pan and keep the sauce warm until ready to serve. When you drizzle the sauce over the rolls at serving time, sprinkle with a few chopped chives for garnish.

Secret Message Decoder Cookies

Secret Message Decoder Cookies

Cookies with a twist! Red candy melted in the center of each cookie acts as a decoder on your handwritten valentines. On white paper simply write your secret message with a light-blue fine point marker. Then, using orange, red, and pink markers, doodle shapes, scribbles, or words over the rest of the paper. Go ahead and doodle right over your secret message because your decoder cookie will only reveal your secret message and everything else will disappear!

1 cup buttersooooofun602870870401_C_Detail

2 cups sugar

1 tsp. vanilla

2 eggs

5 cups flour

1 tsp. salt

1 1/2 tsp. baking powder

1 tsp. soda

1/4 cup milk

Red, hard, transparent candies/crushed to fine pieces

 

Preheat oven to 350 degrees. Cream butter and sugar together with mixer. Add vanilla. Add eggs and beat until fluffy. In separate bowl add flour, salt, soda, and baking powder. Stir together. Add flour mixture to the butter mixture alternately with milk and stir until dough is smooth. Chill until dough is stiff.  Prepare baking sheet by covering with a sheet of foil and lightly coat with cooking spray. Don’t skip this step–you need the foil or the candy will stick to the pan! On floured surface roll a portion of the dough to 1/4″ thick. Cut out with large heart cookie cutter (approx. 4″) and place 1″ apart on baking sheet. Cut center with a slightly smaller heart cutter and remove dough. Using a small teaspoon carefully fill center with crushed candy. Bake for 10-12 min. or until lightly golden on edges. Cool completely before removing cookies. Store in an airtight container or individual cellophane bags and attach paper valentine.

 

Yield:

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Warm Cranberry Punch

Warm Cranberry Punch

exps11894_NSC1214457D301 bottle (64 ounce) cranberry juice cocktail
2 cans (12 ounce) frozen lemonade concentrate
4 cups water
3 Cinnamon Sticks
8 Whole Cloves
1 tsp. Ground Allspice
1/4 tsp.  Ground Ginger
1/4 tsp.  Ground Nutmeg

Combine all . Simmer 30 minutes. Remove whole spices before serving. Garnish with orange slices, if desired.

Campfire Cocoa Mix

Campfire Cocoa Mix

1 9.6oz. pkg. powdered Dry Milk

1 1/4 C. Chocolate Quick

3/4 C. Non-Dairy Creamer

1/3 C. Powdered Sugar

Dash Salt

Mix all ingredients in re-sealable container or bag.  For each serving mix 3-4 tablespoons dry mix in a mug.  Fill with one cup boiling water.

Apricot Glazed Ham

Apricot Glazed Ham

2T. Butter

1/2 C. Dry Sherry (Apple Juice can work)

1/2 C. Apricot Jam

12 Dried Apricots

8 Slices Spiral Sliced Ham

 

Preheat oven to 325.  Melt Butter over low heat in small casserole or ovenproof skillet.  Add sherry, jam, and apricots.  Stir until sauce is smooth.  Add smoked ham to dish.  Cover and bake 30 minutes.  Baste ham and bake until ham is glazed, 5-10 minutes.  Do Not Over Cook!!!  Serve immediately.

 

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Gingerbread Snowflake Cookies

Gingerbread Snowflake Cookies

6 cups all-purpose flour, plus more for work surface

1 teaspoon baking soda

1/2 teaspoon baking powder

1 cup (2 sticks) unsalted butter

1 cup packed dark-brown sugar

4 teaspoons ground ginger (I used like 3 tsp, I prefer them less gingery)

4 teaspoons ground cinnamon

1 1/2 teaspoons ground cloves

1 teaspoon finely ground pepper

1 1/2 teaspoons coarse salt

2 large eggs

1 cup unsulfured molasses

Royal Icing (recipe below)

Fine sugar, for sprinkling

 

Sift together flour, baking soda, and baking powder into a large bowl. Set aside. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough into thirds; wrap each in plastic. Refrigerate until cold, about 1 hour. Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to a 1/4-inch thick. Cut into shapes with a cookie cutter. Space 2 inches apart on baking sheets lined with parchment paper, and refrigerate until firm, about 15 minutes. Bake cookies until crisp but not dark, 12 to 14 minutes. Let cool on sheets on wire racks. Put icing in a pastry bag fitted with a small plain round tip. Pipe designs on cookies; immediately sprinkle with sugar. Let stand 5 minutes; tap off excess sugar. Let icing set completely at room temperature, about 1 hour. Store cookies between layers of parchment in an airtight container at room temperature up to 5 days.  This makes like 16 HUGE (7″) cookies, or many more normal sized ones.  You can also just smear on some icing and not do the piping.  I think they need some icing though, else they aren’t sweet enough.

 

Royal Icing

 

2 large Egg Whites

4 C. sifted powdered sugar

1 lemon, juiced

 

Beat egg whites until stuff, but not dry.  Add sugar and lemon; beat for one minute more.   If too thick, add more egg whites.  If too thin, add more sugar.  Icing may be stored in an airtight container in fridge for up to 3 days.  (If using raw egg freaks you out, you can sub like 5 T. of meringue powder and 1/3 C. water for the egg whites.  Wilton makes some, you can usually find in normal groceries or walmart)

 

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Christmas Flower Cookies

Christmas Flower Cookies

3/4 C. butter, softened

2/3 C. shortening

1-1/2 C. sugar

1 T. baking powder

1/4 tsp. salt

2 eggs

1 tsp. vanilla

4 C. all-purpose flour

Paste or liquid food coloring

 

In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour (dough should be stiff).  Cover and chill dough at least 2 hours or overnight until dough is easy to handle.  Divide dough into portions, one for each color that you want to use. Knead food coloring into each portion, adding it slowly until the desired color is reached (colors lighten slightly when dough is baked). If desired, lightly knead two colors together for dough with a marbled appearance.  Break off small pieces of different colors of dough and form into flower shapes. (As a guideline, use about 1/2 tsp. dough for each petal or leaf.)  Bake in a 300 degree F oven for 15 minutes or until edges are firm and cookies look set but bottoms are not brown. Transfer cookies to a wire rack; cool. Makes about 24 cookies.

 

Allspice Wassail Bowl

Allspice Wassail Bowl

 

1 gallon apple cider

1 cup dark brown sugar (packed)

1 can frozen lemon concentrate

1 can frozen orange juice concentrate

1 tbsp whole cloves

1 tbsp allspice

1 tbsp ground nutmeg

24 cinnamon sticks

 

In a large kettle combine the cider, brown sugar, undiluted lemon and orange juices. Tie cloves and allspice in a spice bag or cheesecloth and add it to the cider along with the nutmeg. Cover and simmer for 20 minutes. Remove and discard the bag. Serve hot in mugs with a cinnamon stick in each mug. Serves 24.

Frankenstein Tamale Pie

Frankenstein Tamale Pie

1 T. vegetable oil

1/2 C. chopped onion

1/3 C. chopped red bell pepper

1 clove garlic, minced

3/4 pound ground turkey

3/4 tsp. chili powder

1/2 tsp. dried oregano leaves

1 can (14 1/2 ounces) Mexican type stewed tomatoes, undrained

1 can (15 ounces) chili beans in mild chili sauce, undrained

1 C. corn

1/4 tsp. black pepper

1 package (8 1/2 ounces) corn muffin mix plus ingredients to prepare mix

2 C. Taco flavored shredded cheese, divided

green and red bell pepper, pickle slices, pimiento pieces, chopped onion, chopped black olives and carrots for decoration

 

Heat oil in large skillet over medium heat. Add onion and bell pepper, then cook until crisp tender. Stir in garlic. Add turkey and cook until turkey is no longer pink, stirring occasionally. Stir in chili powder and oregano. Add tomatoes with juice and cook for 2 minutes, breaking up tomatoes with spoon while stirring. Stir in beans with sauce, corn and black pepper, then simmer 10 minutes or until liquid is reduced by about half.  Preheat oven to 375 degrees. Lightly grease a 1 1/2 to 2 quart casserole dish. Prepare corn muffin mix according to package directions and stir in 1/2 C. cheese. Spread half of turkey mixture in prepared casserole; sprinkle with 3/4 C. cheese. Top with remaining turkey mixture and 3/4 C. cheese. Top with corn muffin batter. Decorate with assorted vegetables to make monster face.  Bake 20 to 22 minutes or until light golden brown.  NOTE: If desired, you can make this pie cute instead of creepy by creating a simple Jack O Lantern face with bell pepper cutouts.

Applesauce with Dried Cranberries

Applesauce with Dried Cranberries

2 1/4 lb. large McIntosh apples-peeled, quartered and cored

2 T. fresh lemon juice

Three 1-by-3-inch strips of lemon zest

1/2 C. sugar

1/2 C. sparkling apple cider

1/2 C. dried cranberries

 

In a large saucepan, bring the apples, lemon juice and zest, sugar, sparkling cider and cranberries to a boil. Cover and simmer over moderately low heat until the apples soften, 20 minutes; stir to break up the apples slightly. Transfer to a bowl; discard the lemon zest. Serve warm or at room temperature. Make Ahead: The applesauce can be refrigerated for up to 1 week.

 

Yield:

Calories:

Fat:

Fiber:

Mayberry Wassail

Mayberry Wassail

Mayberry Wassail

 

6 C. Apple Cider or Juice

1 Stick Cinnamon

6 cups apple cider or juice

1 stick cinnamon

1/4 teaspoon nutmeg

1/4 cup honey

3 tablespoons lemon juice

1 teaspoon lemon rind

1 20-ounce can unsweetened pineapple juice

 

In a large pan heat the cider and cinnamon stick. Bring to a boil. Reduce the heat, cover, and simmer for 5 minutes. Add the remaining ingredients and simmer uncovered for 5 minutes. Keep over low heat or reheat in small batches as guests arrive.

Perfect Pumpkin Pie

Perfect Pumpkin Pie

1 (15-ounce) can pumpkin (about 2 cups)

1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)

2 eggs

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 (9-inch) unbaked pie crust

 

Preheat oven to 425°F. Whisk pumpkin, EAGLE BRAND®, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.  Reduce oven temperature to 350°F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Red, White and Blue Parfaits

Red, White and Blue Parfaits

8 oz. cream cheese, softened

1 16-oz. container vanilla yogurt

2 T. lemon juice

2 pints fresh strawberries, washed, hulled and sliced

2 pints fresh blueberries, washed

Whipped topping for garnish

8 parfait glasses or other clear glasses

 

Combine cream cheese, vanilla yogurt and lemon juice and mix well. Place 1/4 C. of cream cheese mixture in the bottom of each glass followed by 1/4 C. strawberries. Repeat with cream cheese mixture and blueberries. Top with whipped topping and serve. These desserts are tasty, colorful and right in keeping with the red, white and blue holiday. You could add a layer of sponge cake in each glass if you want to make the dessert a little more hearty.

Leg of Lamb with Pistachio Couscous

Leg of Lamb with Pistachio Couscous

1 (6 to 8 lbs.) leg of lamb, aitchbone removed by butcher, trimmed

5 T. extra-virgin olive oil

9 garlic cloves (7 cloves sliced and 2 finely chopped)

1/4 C. honey

1/4 C. fresh lemon juice

1 T. finely chopped fresh rosemary

2 C. couscous

1/2 C. coarsely chopped, toasted pistachios

1/2 C. coarsely chopped dried apricots

1/2 C. currants

1/2 C. chopped scallion

2 tsp. finely grated fresh lemon zest

 

 Preheat oven to 400 degree F. Rinse and pat lamb dry. Season with salt and pepper; let stand at room temperature 1 hour.  Heat 2 T. oil in a heavy roasting pan placed over 2 burners over moderately high heat. Brown lamb on both sides, about 7 minutes. Turn lamb fat side up and cut 1-inch slits in top about 1-1/2 inches apart. Push garlic slices into slits. Combine honey, juice, rosemary, and 2 T. oil in a bowl; reserve for basting. Roast lamb in middle of oven, basting halfway through with honey mixture (adding water, as needed, to bottom of pan if dry), until an instant-read thermometer inserted by 2 inches into thickest part of lamb (not touching bone) registers 125 degree F for medium, 1 to 1-1/4 hours. Transfer lamb in pan to rack; let stand 15 minutes before carving into 1/4-inch-thick slices.  Meanwhile, bring 2-1/2 C. water to boil with chopped garlic and stir in couscous. Immediately cover and remove pan from heat. Let couscous stand, covered, 5 minutes. Add remaining 1 T. oil, the pistachios, apricots, currants, scallion, and zest; salt and pepper to taste. Stir with a fork to combine, breaking up any clumps of couscous.   Serve lamb with couscous and spoon any pan juices over meat. Makes 8 to 10 servings. 

Orange Bunny Rolls

Orange Bunny Rolls

5 1/4 to 5 3/4 C. all-purpose flour

1 package active dry yeast

1 1/4 C. Reduced Fat Milk

1/2 C. butter, margarine, or shortening

1/3 C. sugar

1/2 tsp. salt

2 eggs

2 T. finely shredded orange peel

1/4 C. orange juice

1 recipe Orange Icing (optional)

 

In a large mixing bowl combine 2 C. of the flour and the yeast. Set aside.  In a medium saucepan heat and stir  Milk, butter, sugar, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts.  Add milk mixture to dry mixture along with eggs. Beat with an electric mixer on low to medium speed 30 seconds, scraping bowl. Beat on high speed 3 minutes. Using a wooden spoon, stir in orange peel, orange juice, and as much of remaining flour as you can. Turn dough out onto a floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl; turn once. Cover; let rise in a warm place until double in size (about 1 hour). Punch dough down. Turn onto a lightly floured surface. Divide in half. Cover and let rest 10 minutes. Lightly grease two baking sheets. (Large bunnies will go on one sheet; the small bunnies will go on the other.)  For large bunnies, divide one half of dough into 4 portions. Roll each portion into a 16-inch long rope. On one of the prepared baking sheets, lap one end of a rope over the other to form a loop; bring the end that’s underneath over the top, letting one end extend on each side to make ears. Pat tips of ears to shape into a point. Repeat with remaining ropes.  For small bunnies, divide remaining half of dough into 12 portions. Roll 10 of the portions into 12-inch ropes. Shape 10 small bunnies as above, using the second baking sheet. With remaining 2 pieces of dough, shape 4 large balls and 10 small balls for the tails. Moisten balls with water and place atop dough at the bottom of the loops. Press tails onto dough. After shaping, cover and let rise until nearly double (30 to 45 minutes). Bake small bunnies in a 375 degree F oven 11 to 12 minutes or until golden brown. Bake large bunnies 13 to 15 minutes or until golden brown. Remove from baking sheets; cool on wire racks. Frost while warm with Orange Icing, if desired. Makes 4 large bunnies and 10 small bunnies.

 

Orange Icing: In a small bowl combine 1 1/2 C. sifted powdered sugar and 1 tsp. finely shredded orange peel. Stir in enough orange juice (2 to 3 T.) to make of drizzling consistency.

Christmas Ham with Red-Eyed Gravy and Creamy Grits

Christmas Ham with Red-Eyed Gravy and Creamy Grits

4 1/2 C. milk

2 T. butter

Salt

Freshly ground white pepper

2 C. quick white grits

1 pound ham steak (fresh) or a leftover ham roast with juices from baking

1 C. strong coffee

8 slices white bread-toasted and buttered

 

In a saucepan, over medium heat, add the milk and butter. Season with salt and pepper. Bring the liquid to a boil. Whisk in the grits. Stir constantly for 6 minutes or until tender.  Set aside and keep warm. Heat a skillet over medium heat. When the pan is hot, add the ham and sear for 4 to 5 minutes on each side. (If using leftovers from a ham roast, add some of the juices from the pan.) Remove the ham from the pan and set aside. Stir in the coffee. Bring the liquid to a simmer and cook for 2 minutes. Remove from the heat. To serve, cut the ham into four portions. Spoon the grits in the center of each plate. Lay each piece of the ham next to the grits. Spoon the gravy over the ham. Serve with toast.

Cranberry and Chestnut Dressing

Cranberry and Chestnut Dressing

 

Cooking spray

1 C. chopped onion

3/4 C. chopped pancetta (about 5 ounces)

3 garlic cloves, minced

1/4 C. dry white wine

1 C. dried cranberries

1/2 C. coarsely chopped bottled chestnuts

1 T. chopped fresh sage

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

8 ounces day-old Italian or French bread, torn into 1-inch pieces

2 1/4 C. fat-free, less-sodium chicken broth

 

Preheat oven to 400°. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion, pancetta, and garlic; cook 8 minutes or until onion is tender and pancetta is browned, stirring frequently. Stir in wine; cook until liquid evaporates, scraping pan to loosen browned bits. Remove from heat. Add cranberries, chestnuts, sage, salt, and pepper to pancetta mixture; stir until combined. Combine pancetta mixture and bread in a large bowl. Pour broth over bread mixture; toss to combine. Spoon into an 11 x 7-inch baking dish coated with cooking spray. Bake at 400° for 30 minutes or until golden brown.

 

Berry Raspberry Icebox Cookies

Berry Raspberry Icebox Cookies

2/3 cup butter, nearly melted and cooled slightly

2 eggs

2 pouches (1 lb 1.5 oz) Betty Crocker sugar cookie mix

Red food or icing dye

Blue food or icing dye

1 tablespoon raspberry Jell-O

1 tablespoon berry blue Jell-O

 

Line an 8×4-inch loaf pan with waxed paper, extending paper over sides of pan. In a stand mixer beat butter and eggs together. Add the sugar cookie mixes and beat until just combined. Divide the dough into three equal parts and place in bowls. Set one part aside. Add raspberry Jell-O and red dye for color (You’ll need quite a bit or they’ll be pink) to one part. Knead with your hands in the bowl until the Jell-O is mixed in then pick the dough up and finished kneading folding the dough over with your hands until combined. Repeat with berry blue Jell-O and blue dye. Divide the doughs in half again to make 6 layers. Pat a red dough into the wax paper lined pan. Press gently with the back of a dry measuring cup to even out the dough. Next, pat a plain dough between your hands to form nearly the size of the pan. Press the plain dough into the pan over the red layer. Repeat with blue, red, white and blue. Fold the wax paper over the cookie dough and cover with foil. Refrigerate for several hours until firm. Line cookie sheets with parchment paper. Preheat the oven to 375 degrees. Once chilled, dump the dough out into a cutting surface. Remove dough from pan and trim edges. Cut log into ¼” thick slices. Then cut slices in half to form squares. Place cookies on sheets 1 1/2 inches apart. Freeze sheets for 10 minutes to retain shapes if desired. Bake 8-10 minutes or until cookies are no longer wet looking and are very lightly golden on the sides. Let cookies firm up on the cookie sheets for a couple of minutes then move to a cooling rack.  Makes about 4 dozen cookies.

Pumpkin Torte

Pumpkin Torte

 

1 package (18-1/4 ounces) yellow cake mix

1 can (15 ounces) solid-pack pumpkin, divided

1/2 C. milk

4 eggs

1/3 C. canola oil

1-1/2 tsp. pumpkin pie spice, divided

1 package (8 ounces) cream cheese, softened

1 C. confectioners’ sugar

1 carton (16 ounces) frozen whipped topping, thawed

1/4 C. caramel ice cream topping

1/3 C. chopped pecans, toasted

 

In a large bowl, combine the cake mix, 1 C. pumpkin, milk, eggs, eggs and 1 tsp. pumpkin pie spice; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a large bowl, beat the cream cheese until light and fluffy. Add the confectioners’ sugar, and remaining pumpkin and pumpkin pie spice; beat until smooth. Fold in whipped topping. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with a fourth of the filling. Repeat layers three times. Drizzle with caramel topping; sprinkle with pecans. Store in the refrigerator.

Celebration Cranberry Cake

Celebration Cranberry Cake

 

3 T. butter, softened

1 C. sugar

1 C. evaporated milk

2 C. all-purpose flour

3 tsp. baking powder

1 tsp. salt

2 C. fresh or frozen cranberries, halved

BUTTER CREAM SAUCE:

1/2 C. butter, cubed

1 C. sugar

1 C. heavy whipping cream

1 tsp. vanilla extract

 

In a large mixing bowl, cream butter and sugar until light and fluffy; beat in milk. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in cranberries. Pour into a greased 9-in. square baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For sauce, melt butter in a saucepan. Stir in the sugar and cream; bring to a boil, stirring often. Boil for 8-10 minutes or until slightly thickened. Remove from the heat; stir in vanilla. Serve warm with cake. Yield: 9 servings.