| C.J's Sugar Sweet Ham | By Carl J Bussell | You will need 1 whole ham, 1 cup graulated sugar, 1 1/2 cups brown sugar, 1 cup maple syrup of any kind, 10 cups water,and a roaster pan approximately 6 to 8 inches deep.
Take a fork and poke holes all over ham. Put water,granulated sugar, brown sugar, and syrup in raoster and stir ingredients. Preheat oven to 350 degrees. Put ham in roaster with other ingredients. Bake ham for 1 1/2 hrs basting every 15-30 minutes. When finished cooking the ham is ready to serve! Enjoy this sweet recipe! | | Easy Pepperoni Picks | By Amy Bond | On a long decorative toothpick, place:
one cube of Velveeta or American cheese (slide to top end of toothpick)
one pepperoni slice folded in half (slide to middle of toothpick)
one baby dill pickle chunk (comparable in size to the cheese cube)(slide to end of toothpick)
Make a platter of these. | | New York Slice | By Tamara Litke | Ingredients For New York Slice
Crust
1/2 cup unsalted butter
1/4 cup sugar
5 tablespoons cocoa
1 egg beaten
1 1/4 cup graham wafer crumbs
1/2 cup finely chopped walnuts
1 cup coconut
Middle Layer
1/2 cup unsalted butter
2 tablespoons milk
2 teaspoons milk
2 tablespoons vanilla pudding powder
2 cups icing sugar
Top Layer
4 squares semi-sweet chocolate (1 oz. each)
2 tablespoons unsalted butter
Directions:
Crust
Melt first 3 ingredients in top of double boiler or over low heat in non stick pan. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and walnuts. Press firmly into an ungreased 8" x 8" pan.
Middle Layer
Cream butter, milk, pudding powder, and icing sugar together well. Beat until light. Spread over bottom layer.
Top Layer
Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.
| | Rum Ball Cookies | By Audrey Larson | INGREDIENTS
2.5 c. vanilla wafers, finely crushed
1 c. pecans or walnuts, crushed
1 c. powdered sugar
2 heaping tbsp. of cocoa
2 heaping tbsp. of honey
1/4 c. rum
Powdered sugar, or a combination of crushed vanilla wafers, nuts, and powdered
sugar for rolling
METHOD
In a small bowl, mix the rum and honey. Set aside.
In a medium sized bowl, thoroughly mix the first four dry ingredients.
Add the rum and honey to the dry ingredients and mix thoroughly.
Shape into spoon sized balls. Roll in powdered sugar, or in a combination of wafers, nuts, and sugar.
Store in a tightly-sealed container.
SUBSTITUTIONS
Light corn syrup for the honey.
Melted chocolate for the cocoa.
| | Christmas Tree Cakes Recipe | By Sadia Jameel | 1pk Yellow cake mix, 18.25 oz
1tb Grated orange peel
1c Softened butter
1 1/2pk Softened cream cheese, 8 oz
1 1/2ts vanilla
1 1/2pk Confectioners' sugar, 16 oz
Green food coloring
Assorted decorations: smallCandies, Colored sugars,assorted Sprinkles, nonpareils, small Caramel rolls, Licorice sticks (cut in 1-1/2 in. pieces)
Heat oven to 350. Grease 15 1/2* 10 1/2* 1" jelly roll pan; line with waxed paper; grease paper. Prepare cake
mix according to pack directions for "lite" recipe, beating in orange peel. Pour batter into pan; bake 20
minutes or until wooden pick comes out clean. Cool cake in pan at least 15 minutes. Invert onto board covered with waxed paper; lift off pan; peel away paper from bottom of cake. Cool completely. While cake cools, from lightweight cardboard, cut triangle
pattern in one or more of the following sizes: 4" base, 5 1/2" sides; 3" base, 4" sides; 2 1/2" base, 3 1/2" sides; 2 1/4" base, 2 3/4" sides. Using cardboard patterns, cut triangles of cake, turning & fitting
patterns, as necessary, to use all of cake. Take care to remove waxed paper from under cake. In large bowl with mixer at medium speed, beat butter, cream cheese & vanilla until light & fluffy. Gradually beat in confectioners' sugar; beat 5-7 minutes until thoroughly blended & smooth. Remove half of frosting & stir in green food coloring to desired shade. Using flexible metal spatula, spread frosting over top & sides of cake triangle, smoothing it on or swirling
gently to resemble tree branches. Decorate cakes as desired with candies, colored sugars, assorted
sprinkles & nonpareils. Using tip of small knife, gently hollow out small area in center of bottom edge of each tree; insert caramel roll or licorice sticks for trunks.
| | Easy Peasy Lemon Squeezy Tarts | By Susan Garner | Use 3 dozen frozen mini tart shells, bake and cool them.
For the filling:
1 can Eagle Brand Milk
1 pkg cream cheese (250 gr)
1 cup lemon juice
Beat the milk and cream cheese together until smooth, and then beat the lemon juice in and watch as it magically thickens the mixture to a nice thick pie filling consistency. Spoon into the tart shells and top with whatever fresh fruits appeal to you, or drizzle melted chocolate on the top. A slice of kiwi and strawberry look nice and festive for Christmas. These are so easy to make, and everyone always raves about them. | | Orange Slice Bar Cookies | By Jane Bale | 2 Ļų Cup Flour
1 Cup Chopped Orange Slice Candy
Ļö Cup Nuts
3 Beaten Eggs
1 1/3 Cup Brown Sugar
Ļų Teaspoon Salt
1 Tablespoon Grated Orange Rind
Ļų Cup Cream
1 Cup Powdered Sugar
Beat eggs; add sugar and beat well. Add flour, nuts, candy, and cream. Mix well. Spread into greased cookie sheet with sides, bake at 350ĒŠ about 20 minutes until firm, and lightly browned. Cut into finger and roll in powdered sugar while warm.
| | Festive Chopped Salad | By Jeannine Wender | For a healthy party contribution bring a chopped salad! Not only is it a colorful addition to any table, but when chopped, a salad becomes so much more flavorable and much easier to eat.
One head of Romaine lettuce
a few crowns of broccoli
half of a red onion
1 tomato
1 shredded carrot
1 stalk of celery
1/4 cup frozen peas
2 tablespoons of pignoli nuts
2 tablespoons of sliced almonds
1/2 cup of dried cranberries
1/8 cup of bacon crumbled
4 tablespoons of your favorite dressing (I love the Newmans Owns Lite dressings!)
Put partially chopped ingredients in a large wooden salad bowl and use a curved knife (a mezzaluna works best) and chop all everyhting together. You can put everything in the bowl ahead of time and bring the salad dressing in a separate container so the salad will kepp until you are ready to serve.
Enjoy and know you are eating something pretty and healthy!
| | Sweet Potato Balls | By Nikki Emmons | 3 lbs. sweet potato
2 tblsp. butter
1/2 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 egg
1 cup ginger snap crumbs
miniature marshmallows
Boil sweet potatoes until done. While still hot mash and mix in the salt, cinnamon, nutmeg and egg until thoroughly combined. Refrigerate until firm. When firm, make golf size balls and stuff 2-3 miniature marshmallows in the middle. Roll balls in ginger snap crumbs until covered and place on non-stick or lightly greased baking sheet. Preheat oven to 400 degrees and bake for 10-15 minutes. | | Spicy Sweet Potato Soup | By Diane Elliott | 2 lbs. sweet potatoes
1 tbsp. butter
1 onion, sliced
2 garlic cloves, sliced
4 cups chicken stock
1/2 tsp. ground cumin
1/4 tsp. crushed chilies
2 tbsp.grated ginger
1/4 cup peanut butter
1 lime
2 tbsps. chopped fresh coriander or parsley
Melt the butter in a large pot over medium heat. Add the onion and garlic. Cook 4-5 minutes or until softened. Peel and cut the potatoes into quarters. Add the potatoes, chicken stock, cumin, chilies and ginger. Bring to a boil, stirring frequently. Reduce the heat and simmer for 15 minutes, covered, or until the potatoes are soft. Remove from the heat and cool for about 10 minutes. Puree the soup in batches in a blender or food processor, return to the pot. Using a whisk, stir peanut butter into the soup. Heat until hot. Squeeze juice of the lime into the soup. Taste and add salt as needed. Stir in coriander or parsley. Ladle into warmed soup bowls. Enjoy!!
| | Fun and Easy Truffles | By Sherry Simpson | 1 bag of semisweet chocolate chips
1 can of eagle brand milk
2 oz of any liquor...bailys, ameretto, coffee flavored
Truffle coatings...
Chocolate sprinkles, coconut, ground filberts, almonds or hazlenuts etc
Decorating Jell
Melt semi sweet chocolate chips using micro wave...stir with wooden spoon often...do not burn
Once chocolate is melted stir in Liquor and the can of eagle brand milk...
Stir quickly as mixture will harden fast...
Let sit for about an hour in the fridge.
Using a steel melon baller or teaspoon scoop out chocolate and roll into 1" balls using your hand. If your hands start to collect the mixture...rub small amounts of butter into your hands to aid in rolling the mixture into balls.
Roll the ball into the topping but do one type at a time and wash hands in between topping types to avoid cross contamination.
After the ball is coated place on a lined cookie sheet.
When all balls are complete
Take decorator jell and decorate the tops...
I use 2 green holly leaves with 2 red dots as berries, a christmas tree or a bell...be creative but remember not to make the decorating too big as it will take away from the taste.
You can also make these with white chocolate and use semi sweet chocolate drizzled on top. OR drizzle white chocolate on top instead of the jell.
Place completed balls in freezer and once frozen they can be put into storage containers and if well sealed they will keep indefinately in the freezer.
Serve at room temp. | | Yummy Peanut Butter Pie | By Claludia Craig | 2 Chocolate or Graham Cracker ready made pie crust
Cream together
1 cup creamy peanut butter
1 cup sugar
1 8 oz. cream cheese
2 TBSP butter
Fold into creamed mixture
1 small container whipped cream
1 tsp.vanilla
Top each pie with:
1 Bottle per pie of chocolate fudge magic shell ice cream topping
Freeze 2 hours, and serve, yummy yummmmy!!!! | | Joy of Cooking's Rich Roll Cookies | By Joy C McKenzie | From the Joy of Cooking, 1967
RICH ROLL COOKIES
Cream:
1 c. butter
2/3 c. sugar
Beat in:
1 egg
Combine and add:
2 1/2 c. sifted flour
1/2 t. salt
1 t. vanilla
Chill dough 3 to 4 hours before rolling.
Preheat oven to 350.
Roll out and cut into holiday shapes. Bake for 8 to 10 mins. or until slightly colored.
Frost with your favorite frosting.
| | Chicken and Dumplings | By Katherine Stanley | Broth:
1 whole chicken
2 gallons of water
1 medium yellow onion
1 head of celery
Salt and black pepper to taste
Dumplings:
4 cups of floor
1/2 cup of olive oil
1/2 cup apple sauce
2 TBS baking powder
1 tsp salt
1/2 tsp fresh ground black peppper
1/2 tsp white pepper
1/4 tsp paprika
1 tsp garlic powder
In 3 gallon pot add all the water and set to boil. When water comes to a boil add the chicken, salt and pepper. Turn heat down to a low boil and cook chicken until done. While the chicken is cooking cut the celery and onions into small pieces and set aside.In a medium size bowl mix all the dry ingredients together. Add the oil and apple sauce and mix thoughly. When the chicken in done remove it from the pot and alow to cool. Add the celery and onions to the broth. Be sure that the broth is at a low boil and start to add little balls of dough. Cover and let simmer for twenty minutes. While the dumplings are cooking debone the chicken and cut into small pieces, add to the dumplings after they are cooked. Serve and enjoy! | | The Best Dip Ever (named by a friend) | By Christina Gromek | 1 jar (at least 8 oz.) of salsa
1 package of cream cheese (softened)
2 Avocadoes
1 package of Guacamole mix
A dollop of sour cream
Mix in a blender the salsa and cream cheese. Put aside in a bowl or serving dish. Mix the quacamole mix and the avocadoes together. Spoon the quacamole into the center of the dish with the salsa mix already in it. You can make very primitive geometric shapes with the quacamole mix. Pipe the sour cream onto the the mix in a star shape or any other shape you desire. (The easiest way to pipe the sour cream on is to put the sour cream into a sandwich bag and cut a small section of the corner off) Take a knife and at the end of each point of the star drag the sour cream to make it look like the star is shining. Helpfule tip: Wipe the knife off after each point. | | Shrimp Dip | By Denise | 1 pkg. cream cheese
1 cup mayonnaise
1 can tomato soup
3/4 cup chopped green onion
3/4 cup chopped celery
2 tins cocktail shrimp
1/4 cup cold water
1 pkg. gelatin
Cream cream cheese. Boil soup. Dissolve gelatin in water. Mix hot soup with cream cheese and gelatin. Add vegetables and mayo. Add shrimp. Pour into lightly greased mold.
| | Spiced Pumpkin Bread | By Celia Moore | 3 cups sugar
1 cup vegetable oil
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts (optional)
Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.
Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour. Transfer to racks and cool 10 minutes. Turn loaves out onto racks and cool completely.
Makes 2 loaves.
| | Drunk Chicken | By Luda Tkachuk | 1 chicken (quarters)
1 big onion
1 bottle of "Amstel Light"
1 bottle of "Guinness"
salt, pepper
Nigella Lawson's Multi Purpose Pot
Serves 4.
Put chicken quarters in the pot. Mix with choped onion. Add beer.
After boil, reduce heat and simmer until cooked (40-50 min).
Add salt, pepper (if needed)
If using rooster, use 2 bottles of "Amstel Light".
Good with buckwheat, pasta, couscous.
Bon Appetite!
| | Horseradish & Chive Butter | By Danielle Shoniker | Ingredients
1/2 cup (120 mL) cubed butter
2 tsp (10 mL) horseradish sauce
1 Tbsp (15 mL) chopped chives
Instructions:
Butter should be at room temperature before whirling in the food processor. Combine all ingredients blending until smooth. Roll into logs on parchment paper and keep frozen until needed. PERFECT SPREAD FOR ROAST BEEF SANDWICHES!!
| | Roasted Potatoes Yams and Sweet Potatoes | By Estelle Amsing | 1lb potatoes (peeled)
1lb yams (peeled)
1lb sweet potatoes (peeled)
1 cup Melted Butter or Margarine
1 tsp Salt
Fresh ground pepper
1 cup flour
Boil, potatoes, sweet potatoes and yams in salted water in a large saucepan for 20 minutes.
Drain,
Mix flour and pepper together, coat potatos and yams in melted butter or margarine, roll in flour. Brush baking tray with butter or non stick spray. Place coated potatoes in large baking tray. single layer only. Bake at 325 for about an hour or until golden brown. | | Traditional Tasting Tofurkey | By Rosalind Croucher | Ingredients (use vegan versions):
5 blocks firm/extra firm organic tofu
2 teaspoon vegan poultry seasoning (or more to taste)
1/4-1/2 cup fresh chopped herbs (I use savory, rosemary, sage and basil - but any herbs will work.)
1 1/2 tablespoon vegetable stock powder (or vegetarian chicken flavor if you can find it)
salt and pepper
Marinade Ingredients (use vegan versions):
1/4 cup balsamic vinegar
1/4 - 1/2 cup vegan red wine
1/4 cup chopped fresh herbs (same as you used in tofu)
1 tablespoon veg stock powder dissolved in a couple tablespoons of hot water
salt and pepper to taste
1 teaspoon of vegan mustard (Dijon or seed works best)
teaspoon dried summer savory
Directions:
This Tofurkey fits in perfectly with traditional stuffing, and tastes like how holiday turkey should taste (not like soy sauce!)
1. Blend tofu in blender or food processor until lumps are gone. You can mash by hand, but I prefer to blend it for a better consistency.
2. Transfer to a large bowl, stir in herbs, poultry seasoning, stock powder and salt and pepper.
3. Line a medium, round bottomed colander with one layer of cheese cloth or a clean dish towel. Put the tofu mixture in colander and fold remaining cheese cloth over the top. Place the colander on a plate (to catch excess water being squeezed out) and put a heavy weight on top. Put in the fridge and press for aprox. 2-3 hours or overnight if possible.
4. After pressing and with the tofu still in the colander, scoop out the center, leaving about an inch of tofu around the edges. Place your stuffing in the cavity. Put the tofu mixture you scooped out over the stuffing and press down firmly.
5. Flip the formed turkey on to an oiled cookie sheet, use the excess tofu to form the "turkey legs and wings" for an added turkey look. Brush the whole turkey with the marinade.
6. Cook at 350° for about 1.5 hours brushing with marinade every 15 min or whenever you remember to.
The "turkey" can cook for as long as you need it to. once, I let mine cook all day, basting it about every half hour or so and it turned out great. I usually put it in the oven as I'm starting the rest of the meal... by the time the potatoes and all the veggies are done, the "turkey" is ready to go.
Marinade instructions:
1. Mix all the ingredients in a small bowl and whisk together (or blend in the blender if you prefer)
2. taste it.
3. adjust the spices if you feel the need
Serves: 6 or so
Preparation time: 30 minutes? | | Roast Garlic Potatoes | By Dave Hamel | This simple and effective recipe is sure to turn even a potato critic into a fan.
1 bunch of garlic
8 White potatoes (2 for every person)
3 tablespoons of butter
Salt and Pepper to taste
To roast the garlic, cut off the tops the cloves of garlic and place it in the center of a pie plate or other raosting pan. Drizzle olive oil on top and place it in oven heated to 350 degrees. Boil the potatoes until soft. You can peal them or not, whatever you prefer.
Once the garlic is soft and roasted sqeeze it out of the peel and put it into the potatoes. Add the butter and mash. Add salt and pepper to taste and serve.
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