Favorite Holiday Recipes

[Esther]

Post your favorite holiday recipes here. The holidays will be here before you know it. ;)

[The Mrs]

I made Hot Spiced Apple Cider yesterday for a potluck we had at work.

1/2 gallon Apple Cider
1 cup Orange Juice
12 whole Cloves
3 sticks of Cinnamon

It was quite yummy! :D

[Esther]

I made Hot Spiced Apple Cider yesterday for a potluck we had at work.

1/2 gallon Apple Cider
1 cup Orange Juice
12 whole Cloves
3 sticks of Cinnamon

It was quite yummy! :D

That sounds good.

[Joie]

Yummmmmmy for our family Thanksgiving 2008!! Not quite as much mint for us!

GRILLED SWEET POTATO AND MANGO SALAD

The following is an excerpt from the book Grill! by Pippa Cuthbert & Lindsay Cameron Wilson.

A sweet, succulent and refreshing salad.


1 sweet potato, peeled
1 large mango, skin removed


For the dressing:

3 Tbsp olive oil
4 Tbsp fresh mint, chopped
Juice of 1 lime
1 tsp grated lime rind
1 Tbsp rice wine vinegar
½ tsp extra-fine sugar
Sea salt and pepper, to taste
-
1 head Bibb or Boston (round) lettuce
½ cup (10g) fresh mint

Preheat the grill or grill pan to medium.
Chop both the sweet potato and mango flesh into long wedges, about ¾-in (2cm) wide, ½-in (1 cm) thick. Place in separate dishes.

Combine the dressing ingredients in a small bowl and pour half over the mango and potato.

With tongs in hand, arrange sweet potato wedges directly over the grill and leave for 6-8 minutes, until grill marks appear and the bottom sides begin to soften. Turn and grill the other side for a further 6 minutes. While the other sides are cooking, arrange the mango wedges directly on the grill. Grill for about 2-3 minutes on each side. Transfer all the wedges to a cutting board and cut into cubes. Place them in a bowl and toss with the remaining dressing.

Arrange lettuce leaves on salad plates. Scatter the sweet potato and mango over the lettuce and add a sprinkling of sea salt and finely sliced mint.

Serves 4-6.

[Blubayou]

I was just looking through magazines for new recipes. I found several that I will post. I have not tried these but they look great!

[Blubayou]

This one looked interesting and good. From Kraft foods

Candied Apple Pie Cheesecake

1 cup crushed NABISCO Ginger Snaps
3 Tbsp. butter, melted
1/2 cup plus 2 Tbsp. sugar, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 tsp. vanilla
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 eggs
1 cup apple pie filling, divided
1/2 cup PLANTERS Walnut Pieces, divided
1/2 cup toffee bits, divided
Make It


HEAT oven to 325°F. Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom and up side of 9-inch pie plate.

BEAT cream cheese, 1/2 cup sugar and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating just until blended after each. Stir in 1/2 each pie filling, nuts and toffee. Pour into crust.

BAKE 35 min. or until center is almost set. Cool. Refrigerate 4 hours. Top with remaining pie filling, nuts and toffee before serving.

[Blubayou]

Another from Kraft Foods- I thought it was cute making this in muffin tins.

Cranberry-Pineapple Minis

1 can (20 oz.) DOLE Crushed Pineapple, in juice
2 pkg. (3 oz. each) JELL-O Raspberry Flavor Gelatin
1 can (16 oz.) whole berry cranberry sauce
2/3 cup PLANTERS Walnut Pieces
1 DOLE Apple, chopped

DRAIN pineapple, reserving juice. Add enough water to juice to measure 2-1/2 cups; pour into saucepan. Bring to boil. Pour over gelatin mixes in large bowl; stir 2 min. until completely dissolved.

STIR in pineapple, cranberry sauce, nuts and apple. Spoon into 24 paper-lined 2-1/2-inch muffin cups.

REFRIGERATE 2-1/2 hours or until firm. Remove liners.

[Blubayou]

Chocolate-Peanut Butter Mallow Bars
Kraft Foods again

1 pkg. (2-layer size) devil's food cake mix
1/2 cup (1 stick) butter, melted
2/3 cup milk, divided
3/4 cup creamy peanut butter
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1/2 cup PLANTERS Salted Peanuts
6 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped

HEAT oven to 350°F. Mix dry cake mix, butter and 1/3 cup milk until blended; press 2/3 onto bottom of 13x9-inch pan. Bake 12 to 14 min. or until center is almost set; cool 3 min. Meanwhile, mix peanut butter and remaining milk.

SPREAD peanut butter mixture onto crust; top with small spoonfuls of the marshmallow creme and remaining cake mixture. Sprinkle with nuts and chocolate; press gently into cake mixture.

BAKE 18 min. or just until center is set. Cool completely before cutting into bars.

[Joie]

Easy BLUEBERRY CRISP

4 c. blueberries, washed or other fruit
1 tbsp. lemon juice
1/3 c. granulated sugar
1/3 c. flour
1/3 c. packed brown sugar
1/2 tsp. ground cinnamon
3/4 c. quick cooking rolled oats
4 tbsp. soft butter

Arrange blueberries in deep greased baking dish. Sprinkle with lemon juice and granulated sugar.
In separate bowl, combine flour, brown sugar, cinnamon and oats. Cut in butter until mixture is evenly blended and crumbly. Spread mixture on berries and bake at 375 degrees 40-45 minutes. Serve warm.

Makes 5-6 servings.

[Blubayou]

From Southern Living


Cranberry-Orange Tea Bread Muffins

1/2 cup chopped pecans
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 (12-oz.) package fresh cranberries (about 2 cups)
1 cup sugar
1/4 cup butter, softened
1 large egg, lightly beaten
3/4 cup orange juice
24 aluminum foil miniature baking cups
Vegetable cooking spray

. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring occasionally.

2. Whisk together flour, baking powder, and salt.

3. Pulse cranberries and sugar in a food processor 3 to 4 times or just until chopped.

4. Beat butter at medium speed with an electric mixer until creamy. Add egg, beating until well blended. Gradually add flour mixture alternately with orange juice, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in cranberry mixture and pecans.

5. Place baking cups in miniature muffin pans; coat with cooking spray. Spoon batter into baking cups, filling completely.

6. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes clean. Remove from pans to a wire rack; spoon Orange-Cream Cheese Glaze over warm muffins. Garnish with Candied Kumquat Slices, if desired.

Note: To make ahead, place unglazed muffins in a heavy-duty zip-top plastic freezer bag; freeze up to two months. Let thaw at room temperature before glazing.

[scotty]

Post your favorite holiday recipes here. The holidays will be here before you know it. ;)

Ok ,

ya need a couple eyes
a couple ears
a mouth
one arm with hand attached
two working legs and feet

Eyes to spy out all your holiday treats
ears to listen for incoming danger (wife and/or mother)
mouth to hide the contraband
arm and hand to retrieve the contraband
legs and feet to make the escape

[Blubayou]

Crunchy Pecan Pie Bites
From Southern Living


Prep: 15 min., Bake: 10 min. plus 22 min. per batch, Cool: 30 min.

3 cups chopped pecans
3/4 cup sugar
3/4 cup dark corn syrup
3 large eggs, lightly beaten
2 tablespoons melted butter
1 teaspoon vanilla extract
1/8 teaspoon salt
5 (2.1-oz.) packages frozen mini-phyllo pastry shells
Crunchy Pecan Pie Bites (Continued)


1. Preheat oven to 350º. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.

2. Stir together sugar and corn syrup in a medium bowl. Stir in pecans, eggs, and next 3 ingredients.

3. Spoon about 1 heaping teaspoonful pecan mixture into each pastry shell, and place on 2 large baking sheets.

4. Bake at 350º for 20 to 22 minutes or until set. Remove to wire racks, and let cool completely (about 30 minutes). Store in an airtight container for up to 3 days.

Mini Pecan Pies: Substitute 1 1/2 (8-oz.) packages frozen tart shells for frozen mini-phyllo pastry shells. Prepare recipe as directed through Step 2. Spoon about 1/4 cup pecan mixture into each tart shell. Place tart shells on a large baking sheet. Proceed with recipe as directed in Step 4, increasing bake time to 25 to 30 minutes or until set. Garnish with currants, if desired. Makes 1 dozen. Prep: 15 min., Bake: 30 min.

[Blubayou]

I am gaining weight just reading the recipes!

[Joie]

CREAM OF COCONUT CAKE

1 box yellow or white cake mix
1 can Eagle Brand milk
1 (15 oz.) can Coco Casa cream of coconut
1 med. carton Cool Whip
1 (7 oz.) pkg. coconut

Prepare cake mix according to package directions, baking in a 13 x 9 x 2 inch pan. Cook as directed. When done and still hot, punch holes all over cake with the handle of a wooden spoon. Combine Eagle Brand and cream of coconut, pour over cake. Cool completely. Spread Cool Whip over cake and sprinkle with coconut. Prefer no sugar natural coconut from natural food or health food market...(inexpensive) Store in refrigerator.

[Blubayou]

CREAM OF COCONUT CAKE

1 box yellow or white cake mix
1 can Eagle Brand milk
1 (15 oz.) can Coco Casa cream of coconut
1 med. carton Cool Whip
1 (7 oz.) pkg. coconut

Prepare cake mix according to package directions, baking in a 13 x 9 x 2 inch pan. Cook as directed. When done and still hot, punch holes all over cake with the handle of a wooden spoon. Combine Eagle Brand and cream of coconut, pour over cake. Cool completely. Spread Cool Whip over cake and sprinkle with coconut. Prefer no sugar natural coconut from natural food or health food market...(inexpensive) Store in refrigerator.

Ohhh I love this cake!

[Esther]

CREAM OF COCONUT CAKE

1 box yellow or white cake mix
1 can Eagle Brand milk
1 (15 oz.) can Coco Casa cream of coconut
1 med. carton Cool Whip
1 (7 oz.) pkg. coconut

Prepare cake mix according to package directions, baking in a 13 x 9 x 2 inch pan. Cook as directed. When done and still hot, punch holes all over cake with the handle of a wooden spoon. Combine Eagle Brand and cream of coconut, pour over cake. Cool completely. Spread Cool Whip over cake and sprinkle with coconut. Prefer no sugar natural coconut from natural food or health food market...(inexpensive) Store in refrigerator.

Sounds similiar to the Treslukce (sp) cake.

I may try this one.

Thanks for posting.

[Sherri]

CREAM OF COCONUT CAKE

1 box yellow or white cake mix
1 can Eagle Brand milk
1 (15 oz.) can Coco Casa cream of coconut
1 med. carton Cool Whip
1 (7 oz.) pkg. coconut

Prepare cake mix according to package directions, baking in a 13 x 9 x 2 inch pan. Cook as directed. When done and still hot, punch holes all over cake with the handle of a wooden spoon. Combine Eagle Brand and cream of coconut, pour over cake. Cool completely. Spread Cool Whip over cake and sprinkle with coconut. Prefer no sugar natural coconut from natural food or health food market...(inexpensive) Store in refrigerator.I make this, but we call it Pina Colada Cake. I guess yours is a more "Christian" version. LOL!! It's almost like Tres Leche with a coconut twist.

[tstew]

Okay, I would like to go ahead and nominate this thread as Thread of the Year as discuused in another thread :)

[Esther]

Okay, I would like to go ahead and nominate this thread as Thread of the Year as discuused in another thread :)

:friend And it is only gonna get better. :)

[Theresa]

I need a reciepe for sweet potato casserole

[MrsMcD]

I need a reciepe for sweet potato casserole

I just saw one on facebook that Dora posted. It looked good and easy. Maybe she will post it here.

[Theresa]

I just saw one on facebook that Dora posted. It looked good and easy. Maybe she will post it here.

can you copy and paste it for me? LOL

[Theresa]

I have a couple but they seem so SWEET - and yeah, I know..sweet potatos = sweet...but the reciepes seem like dessert not a side dish.

We used to have those patties, the yam patties with a glaze on them - loved them - but I cant serve them at the church christmas banquet LOL

[Blubayou]

Sweet Potato Praline Casserole

This tasty sweet potato casserole contains butter, vanilla, mashed sweet potatoes, brown sugar, butter, and pecans.
INGREDIENTS:
2 eggs
1 cup granulated sugar
3/4 cup butter, softened
1/2 cup milk
1 teaspoon vanilla
3 cups cooked mashed sweet potatoes
.
Topping
1/2 cup brown sugar
1/3 cup flour
2 tablespoons butter, softened
1/2 cup chopped pecans
PREPARATION:
Beat eggs, granulated sugar, and 3/4 cup butter. Add milk and vanilla. Combine with the mashed sweet potatoes; spoon into a greased 2-quart casserole. Combine brown sugar, flour, 2 tablespoons softened butter, and pecans, mixing until crumbly; sprinkle over sweet potatoes. Bake at 350° for 45 minutes.
Serves 6.

I have used this recipe several times - It is always a hit.

[Theresa]

Sweet Potato Praline Casserole

This tasty sweet potato casserole contains butter, vanilla, mashed sweet potatoes, brown sugar, butter, and pecans.
INGREDIENTS:
2 eggs
1 cup granulated sugar
3/4 cup butter, softened
1/2 cup milk
1 teaspoon vanilla
3 cups cooked mashed sweet potatoes
.
Topping
1/2 cup brown sugar
1/3 cup flour
2 tablespoons butter, softened
1/2 cup chopped pecans
PREPARATION:
Beat eggs, granulated sugar, and 3/4 cup butter. Add milk and vanilla. Combine with the mashed sweet potatoes; spoon into a greased 2-quart casserole. Combine brown sugar, flour, 2 tablespoons softened butter, and pecans, mixing until crumbly; sprinkle over sweet potatoes. Bake at 350° for 45 minutes.
Serves 6.

I have used this recipe several times - It is always a hit.


this seems easy - I'll try this - all the other ones I'm finding are some variation of the same thing - I was hoping for something with a crust

Thank you

[Theresa]

can I bake the potatoes and then mash them after they cool?

baking is so much easier - I think anyway

[HADDOCK]

That is the recipe I use. I generally boil the sweet potatoes in the jacket then let them cool before peeling because sweet potatoes are hard to peel when raw. I have used the canned when I need to make them in a hurry, but drain and rinse them. They still work good. I will warm them in the microwave before adding the other ingredients so the butter will melt and everything will mix good.

[Blubayou]

I bake the potatoes , peel and then mash them.

[Theresa]

I bake the potatoes , peel and then mash them.

then that's what I'll do.


how far in advance can I bake the potatoes? I seem to recall they will ruin pretty quick, even refigerated

[Blubayou]

You can make the whole casserole in advance and freeze it. I have done this several times and it does not effect the taste or looks. What you do is make the casserole, put the topping on it, and wrap it- I wrap it twice- and then freeze. Take it out when you are ready to serve it and bake it.

[ILG]

I am gaining weight just reading the recipes!

You need to bounce your legs up and down while you read! :)

[Theresa]

You can make the whole casserole in advance and freeze it. I have done this several times and it does not effect the taste or looks. What you do is make the casserole, put the topping on it, and wrap it- I wrap it twice- and then freeze. Take it out when you are ready to serve it and bake it.

if I made it tonight for Sunday night - I could freeze it till say Sunday morning, let it thaw then bake?

or would it be ok in the fridge? till then?

[Blubayou]

Yes, let it thaw then bake it. It is ok to go back into the fridge. I did this at Thanksgiving with this casserole.

[LaVonne]

Sweet Potato Praline Casserole

This tasty sweet potato casserole contains butter, vanilla, mashed sweet potatoes, brown sugar, butter, and pecans.
INGREDIENTS:
2 eggs
1 cup granulated sugar
3/4 cup butter, softened
1/2 cup milk
1 teaspoon vanilla
3 cups cooked mashed sweet potatoes
.
Topping
1/2 cup brown sugar
1/3 cup flour
2 tablespoons butter, softened
1/2 cup chopped pecans
PREPARATION:
Beat eggs, granulated sugar, and 3/4 cup butter. Add milk and vanilla. Combine with the mashed sweet potatoes; spoon into a greased 2-quart casserole. Combine brown sugar, flour, 2 tablespoons softened butter, and pecans, mixing until crumbly; sprinkle over sweet potatoes. Bake at 350° for 45 minutes.
Serves 6.

I have used this recipe several times - It is always a hit.

I have this recipe and my husband LOVES it! It does taste more like dessert though.

[Pressing-On]

These are easy, festive, and cute! I'm making them for a party tomorrow. They look great on tiered cake plates!

Bonbon Cookies

3/4 cup powdered sugar
1/2 cup butter, softened
1 T. vanilla
1 1/2 cups all-purpose flour
1/8 t. salt

Dates, nuts, semisweet chocolate chips, maraschino cherries

Glaze or chocolate Glaze (below)

Heat oven to 350. Mix powdered sugar, butter, vanilla. Work in flour and salt until dough hold together (this is important). If the dough is dry, mix in 1 to 2 tablespoons milk - never had to do that).

For each cookie, shape dough by tablespoonful around date, nut, chocolate chips or cherry to form a ball. Place about 1 inch apart on ungreased cookie sheet.

Bake until set but not brown, 12 to 15 minutes; cool.

Dip tops of cookies into Glaze. Decorate with coconut, nuts, colored sugar, chocolate chips (chopped).

About 2 dozen - doubled makes exactly 35 Bonbons.

*never use self-rising flour.

GLAZE:

Beat 1 cup powdered sugar, 1 Tablespoon plus 1 1/2 teaspoon milk and 1 teaspoon vanilla until smooth and of desired consistency. Tint parts of glaze with different food colors if desired. It looks very pretty with the various colors.

Chocolate Glaze:

Beat 1 cup powdered sugar, 2 Tablespoons milk. 1 ounce melted unsweetened chocolate (cool) and 1 teaspoon vanilla until smooth and of desired consistency.

[Pressing-On]

I try to include things that men like to snack around on. These always go over really well.

Cheese Pennies

1/2 cup (1 stick) unsalted butter, at room temperature
2 1/2 cups grated sharp Cheedar cheese
1/2 t. Worcestershire sauce
1/2 t. hot sauce
1 c. all-purpose flour, sifted
Pecan halves

Cream the butter, using a fork. Mix in the cheese and sauces; stir to blend.

Slowly stir in the flour until just blended. Turn the dough out onto a lightly floured surface and shape into a roll. Cover in plastic wrap and chill for several hours.

When chilled, slice the dough into 2 pieces. Roll each section into a log shaped like a long breadstick measuring about 1 inch thick.

Preheat oven to 350.

Slice each dough section into 1/4 inch-thick "coin" and place on a lightly greased cookie sheet. Press a pecan half into each "coin".

Bake for 10 to 15 minutes or until golden brown and lightly crisp.

[Cindy]

Hot Fudge Pudding Cake


Ingredients:

* 1-1/4 cups granulated sugar, divided
* 1 cup all-purpose flour
* 1/2 cup HERSHEY'S Cocoa, divided
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 1/2 cup milk
* 1/3 cup butter or margarine, melted
* 1-1/2 teaspoons vanilla extract
* 1/2 cup packed light brown sugar
* 1-1/4 cups hot water
* Whipped topping



Instructions:

1. Heat oven to 350°F. Combine 3/4 cup granulated sugar, flour, 1/4 cup cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth.

2. Pour batter into ungreased 9-inch square baking pan. Stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir.

3. Bake 35 to 40 minutes or until center is almost set. Remove from oven; let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping. About 8 servings.

[Blubayou]

Yum - I am going to try these!

[Pressing-On]

Almond Butter Cookies

1 cup butter, softened
1/3 cup confectioner's sugar
1 cup ground almonds
1 t. almond extract
2 cups all-purpose flour

Preheat oven to 350. Lightly grease baking sheets.

In a large bowl, beat butter and confectioners' sugar at medium speed with an electric mixer until creamy. Add almonds and extract, beating well. Slowly beat in flour. Shape dough into 1-inch balls; place on baking sheets. Bake for 18 minutes, or until lightly browned. Immediately remove cookies to wax paper. Garnish by sifting generous amounts of confectioners' sugar over cookies and sprinkle with edible glitter.

[Pressing-On]

Lemon-glazed Miniature Cakes

1 cup butter, softened
1 3/4 cups sugar
2 large eggs
1 t. vanilla extract
3 1/2 cups all-purpose flour
1 t. baking soda
1 t. cream of tartar
3/4 cup plus 2 tablespoons buttermilk
3/4 cup plus 2 tablespoons confectioners' sugar
2 tablespoons fresh lemon juice

Preheat over to 350. Lightly grease mini muffin pans.

In large bowl, beat butter and sugar at medium speed with electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract. In a medium bowl, combine flour, baking soda and cream of tartar. Add to butter mixture, alternately with buttermilk, beginning and ending with flour mixture. Spoon batter into mini muffin pans, filling 3/4 full.

Bake for 15 to 18 minutes or until done. Immediately remove cakes to wire racks.

In small bowl, combine confectioner's sugar and lemon juice. Brush cooled cakes with lemon glaze.

Garnish with a shot of Dream Whip and a lemon zest.

[Pressing-On]

Hot Spiced Tea

8 cups water
1 1/2 t. whole allspice
1 t. whole cloves
5 cinnamon sticks
2 family-size tea bags
1 cup sugar
1 cup fresh orange juice
3/4 c. pineapple juice
1/3 c. fresh lemon juice

In a large saucepan or Dutch oven, combine water, allspice, cloves, and cinnamon sticks. Bring to a boil over medium-high heat. Add tea bags, and reduce heat to low; simmer for 6 minutes.

Remove tea bags; add sugar, orange juice, pineapple juice and lemon juice. Simmer for 15 minutes. Remove spices and serve hot.

[Pressing-On]

Walnut Russian Tea Cakes

1 c. unsalted butter, softened
1/2 c. confectioners' sugar
1 t. vanilla extract
1/2 t. black walnut extract
2 1/4 cups all-purpose flour
1/2 t. salt
3/4 c. toasted and chopped walnuts
Confectioner's sugar

Preheat oven to 400. Line a baking sheet with parchment paper.

In medium bowl, beat butter and sugar at medium speed until light and fluffy. Stir in vanilla and black walnut extract.

In medium bowl, sift together flour and salt. Gradually add flour mixture to butter mixture, mixing until combined. Fold in walnuts.

Using a tablespoon or small ice cream scoop, scoop dough into 1-inch mounds (not balls). Place on prepared baking sheet. Bake for 12 to 14 minutes, or until edges are lightly browned. Remove from oven; while still warm, dust with confectioners' sugar.

Cool on pans for 10 minutes; remove to wire racks to cool completely.

[rgcraig]

I made the Almond Joy Cake for my dad's yesterday and it was the best I've ever made - - sooooooo good and moist!

[Theresa]

Sweet Potato Praline Casserole

This tasty sweet potato casserole contains butter, vanilla, mashed sweet potatoes, brown sugar, butter, and pecans.
INGREDIENTS:
2 eggs
1 cup granulated sugar
3/4 cup butter, softened
1/2 cup milk
1 teaspoon vanilla
3 cups cooked mashed sweet potatoes
.
Topping
1/2 cup brown sugar
1/3 cup flour
2 tablespoons butter, softened
1/2 cup chopped pecans
PREPARATION:
Beat eggs, granulated sugar, and 3/4 cup butter. Add milk and vanilla. Combine with the mashed sweet potatoes; spoon into a greased 2-quart casserole. Combine brown sugar, flour, 2 tablespoons softened butter, and pecans, mixing until crumbly; sprinkle over sweet potatoes. Bake at 350° for 45 minutes.
Serves 6.

I have used this recipe several times - It is always a hit.

just wanted to tell you I made this for our church christmas banquet....I made a much larger portion but it was the first thing completely consumed and folks wanted more :)
And so you know how much food I prepared, there was enough food left over to split between 5 families.

[Esther]

Sweet Potato Praline Casserole

This tasty sweet potato casserole contains butter, vanilla, mashed sweet potatoes, brown sugar, butter, and pecans.
INGREDIENTS:
2 eggs
1 cup granulated sugar
3/4 cup butter, softened
1/2 cup milk
1 teaspoon vanilla
3 cups cooked mashed sweet potatoes
.
Topping
1/2 cup brown sugar
1/3 cup flour
2 tablespoons butter, softened
1/2 cup chopped pecans
PREPARATION:
Beat eggs, granulated sugar, and 3/4 cup butter. Add milk and vanilla. Combine with the mashed sweet potatoes; spoon into a greased 2-quart casserole. Combine brown sugar, flour, 2 tablespoons softened butter, and pecans, mixing until crumbly; sprinkle over sweet potatoes. Bake at 350° for 45 minutes.
Serves 6.

I have used this recipe several times - It is always a hit.

I add a can of condensed milk and it is really good. And it is nearly like a dessert.

[Esther]

I'm going to try some of these recipes. they look really, really good.:santathumb

[Cindy]

Tea Cake Cookies

Cook Time: 10 minutes
Ingredients:

* 3 cups all-purpose flour
* 2 teaspoons cream of tartar
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup sugar
* 1 cup shortening
* 2 eggs
* 1 teaspoon vanilla extract

Preparation:
Sift dry ingredients together into a mixing bowl; cut in shortening. Add eggs and vanilla, and mix well.

Drop batter by rounded teaspoonfuls onto greased baking sheets. Bake at 425° until edges begin to brown.
Recipe makes about 4 dozen tea cakes.

[Cindy]

Peanut Butter Fudge

* 2-1/4 cups firm packed brown sugar
* 1 T. butter
* 3 T. white granulated sugar
* 1/2 c. milk
* 1 t. vanilla
* 1 c. firm packed peanut butter






Dissolve first 3 ingredients with milk in saucepan. Cook over medium heat just until softball stage (don't overcook!). Take from heat. Beat until thick and losing shine. Add vanilla and peanut butter. Spread in 10-inch rectangle pan lined with foil. Cool. Remove from pan and peel off foil before cutting.

[Cindy]

Fantasy Fudge

* 3 cups sugar
* 3/4 cup (1-1/2 sticks) margarine
* 2/3 cup evaporated milk (small can)
* 12 oz package semi-sweet chocolate chips
* 7 oz jar marshmallow creme
* 1 c. chopped nuts
* 1 t. vanilla







Make sure you use a large enough bowl, as the mixture will boil over at the end of the cooking stage. Microwave margarine in 4-quart bowl or casserole on HIGH 1 minute or until melted. Add sugar and milk; mix well. Microwave 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving 5-1/2 minutes, stirring after 3 minutes. Gradually stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 X 9" baking pan. Cool. Cut into squares.

[Cindy]

Foolproof Fudge

* 3 cups(18 ounces) semi-sweet chocolate chips
* 1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
* Dash of salt
* 1/2 to 1 cup chopped nuts(optional)
* 1-1/2 teaspoon vanilla



1. Line 8 or 9 inch square pan with aluminum foil. Butter foil; set aside 2. In heavy saucepan melt chips with the sweetened condensed milk and salt. Remove from heat. Stir in nuts, if desired, and vanilla. Spread evenly in prepared pan. 3. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store covered in the refrigerator.

[2020Vision]

Lobster casserole. Muah! Christmas delight at our home!

[Cindy]

Tamales

* Tamale Filling:
* 1 1/4 pounds pork loin
* 1 large onion, halved
* 1 clove garlic
* 4 dried California chile pods
* 2 cups water
* 1 1/2 teaspoons salt
*
* Tamale Dough:
* 2 cups masa harina
* 1 (10.5 ounce) can beef broth
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 2/3 cup lard
* 1 (8 ounce) package dried corn husks
* 1 cup sour cream





1. Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
2. Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
3. Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
4. Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
5. Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.

[marthaolivia]

Foolproof Fudge

* 3 cups(18 ounces) semi-sweet chocolate chips
* 1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
* Dash of salt
* 1/2 to 1 cup chopped nuts(optional)
* 1-1/2 teaspoon vanilla



1. Line 8 or 9 inch square pan with aluminum foil. Butter foil; set aside 2. In heavy saucepan melt chips with the sweetened condensed milk and salt. Remove from heat. Stir in nuts, if desired, and vanilla. Spread evenly in prepared pan. 3. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store covered in the refrigerator.

I love this recipe. It is so easy to make and not too overly sweet. I had this recipe and lost it. Thanks to you, I now have it again in time for Christmas.

[Cindy]

I love this recipe. It is so easy to make and not too overly sweet. I had this recipe and lost it. Thanks to you, I now have it again in time for Christmas.

Cool, I'm good for something after all. Because I am not a cook?:christmoose

[Pressing-On]

Making these for a party tomorrow. Doing homemade cinnamon rolls also, but the recipe is too long and I'm tired.

Coconut Joys

3 cups sweetened flaked coconut
2 cups sifted powdered sugar
1/2 cup butter, melted
2/3 cup semi-sweet chocolate morsels
1 tsp. Crisco

Stir coconut and powdered sugar into melted butter; shape into 3/4-inch balls.

Chill 30 minutes or until firm.

Melt chocolate and Crisco. Dip half of each coconut ball in melted chocolate mixture; place on wax paper to harden. Can be stored in refrig up to 4 days.

[Esther]

I made the Almond Joy Cake for my dad's yesterday and it was the best I've ever made - - sooooooo good and moist!

IS the recipe posted here? Sounds great.

[rgcraig]

IS the recipe posted here? Sounds great.

I don't think so - I'll post it in the Cake Thread

[Pressing-On]

I LOVE GINGERBREAD!!!!!!!!!!!!!!!!!!!!!

And this looks like a marvelous recipe!!

English Gingerbread Cake

http://www2.worldpub.net/images/saveurmag/7-124-english-gingerbread-cake400.jpeg.jpg

http://www.saveur.com/article/Recipes/English-Gingerbread-Cake

[Cindy]

I LOVE GINGERBREAD!!!!!!!!!!!!!!!!!!!!!

And this looks like a marvelous recipe!!

English Gingerbread Cake

http://www2.worldpub.net/images/saveurmag/7-124-english-gingerbread-cake400.jpeg.jpg

http://www.saveur.com/article/Recipes/English-Gingerbread-Cake

I love gingerbread.

[Pressing-On]

I love gingerbread.

I really like iced Gingerbread. I had a piece at Starbucks in Austin over Thanksgiving. YUMMY!!! That is some gluten I will tolerate. :heeheehee

[KeptByTheWord]

I've just printed out some of the recipes from this great thread! Wow, they all sound wonderful.... would love to see more recipes from everyone!

[MawMaw]

I made the Almond Joy Cake for my dad's yesterday and it was the best I've ever made - - sooooooo good and moist!

That sounds so yummy! I did not see the recipe? Can you post it here? Thanks!

Foolproof Fudge

* 3 cups(18 ounces) semi-sweet chocolate chips
* 1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
* Dash of salt
* 1/2 to 1 cup chopped nuts(optional)
* 1-1/2 teaspoon vanilla



1. Line 8 or 9 inch square pan with aluminum foil. Butter foil; set aside 2. In heavy saucepan melt chips with the sweetened condensed milk and salt. Remove from heat. Stir in nuts, if desired, and vanilla. Spread evenly in prepared pan. 3. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store covered in the refrigerator.

Gonna make this weekend!

[Pressing-On]

Snowman Hats - Easy Peasy

http://1.bp.blogspot.com/_yf2YD2ul4ZY/TRTAfzoPWCI/AAAAAAAAHTI/u5_IQgPQTn8/s320/IMG_3217.JPG

http://1.bp.blogspot.com/_yf2YD2ul4ZY/TRTD6HXwTVI/AAAAAAAAHTU/bwEy2l5IPos/s320/2010-12-22+001.jpg

http://www.iwannabeadomesticgoddess.com/2010/12/twelve-treats-of-christmas-day-10.html

[Cindy]

That sounds so yummy! I did not see the recipe? Can you post it here? Thanks!



Gonna make this weekend!

The best way to melt the chocolate is in a bowl over a pan of slow boiling water.

[MawMaw]

The best way to melt the chocolate is in a bowl over a pan of slow boiling water.

Thanks for the hint! :santathumb

[Cindy]

Snowman Hats - Easy Peasy

http://1.bp.blogspot.com/_yf2YD2ul4ZY/TRTAfzoPWCI/AAAAAAAAHTI/u5_IQgPQTn8/s320/IMG_3217.JPG

http://1.bp.blogspot.com/_yf2YD2ul4ZY/TRTD6HXwTVI/AAAAAAAAHTU/bwEy2l5IPos/s320/2010-12-22+001.jpg

http://www.iwannabeadomesticgoddess.com/2010/12/twelve-treats-of-christmas-day-10.html

Cute. :penguin

[KeptByTheWord]

Love the snowman hat idea - oreos and marshmallows .... yumm!!

[MawMaw]

I agree the hats are so cute and look yummy!

[Pressing-On]

http://homeiswheretheboatis.files.wordpress.com/2012/11/cha-cha-chkn-salad.jpg?w=500&h=375

Cha-Cha Chicken Salad

Ingredients
1 (8-oz.) package cream cheese, softened (I used lite)
1 cup mayonnaise (I used 3/4 cup)
2 teaspoons curry powder
1 teaspoon salt
6 cups chopped cooked chicken
1 (8-oz.) can crushed pineapple
2/3 cup sweetened dried cranberries
1 cup chopped roasted, salted almonds

Preparation
Whisk together cream cheese and next 3 ingredients in a large bowl; stir in chicken, pineapple, and cranberries just until blended.

If desired, spoon mixture into a plastic wrap-lined 8-inch round cake pan; cover and chill at least 8 hours or up to 24 hours. Invert chicken salad onto a cake stand, and remove plastic wrap. Gently press chopped almonds onto sides of chicken salad. Garnish, if desired.

[Pressing-On]

http://i8.photobucket.com/albums/a1/pressing-on/japcorncov-1024x748.jpg

As I don't like corn, I wouldn't add it in this recipe.

http://www.ohbiteit.com/2012/08/jalapeno-cornbread-poppers.html

[Pressing-On]

http://i8.photobucket.com/albums/a1/pressing-on/167407311118280000_xCuBwzVg_c.jpg


Easy Fiesta Christmas Tree Recipe

Ingredients:

1 package (8 ounces) cream cheese
Yellow or green bell pepper
1 piece (2 inches) green onion
1/4 cup chunky salsa
1/4 cup apricot preserves or orange marmalade
1 teaspoon chopped fresh cilantro
Assorted tortilla chips, crackers or sliced vegetables, if desired

Directions:

1. Cut block of cream cheese diagonally in half; arrange on serving plate with shallow rim to form triangle.

2. Cut star out of bell pepper with star-shaped cookie cutter; place at top of tree. Place green onion piece at base of tree.

3. Mix salsa and preserves; spoon over cream cheese. Sprinkle with cilantro. Serve with tortilla chips.

[Pressing-On]

https://cabot.imagerelay.com/asset-link/2e0c81f904db4d089da5e7b375c65060/Christmas_Cheddar_Star_475x337_72_RGB.jpg

[Pressing-On]

http://i8.photobucket.com/albums/a1/pressing-on/_DSC4848n.jpg

Gingerbread birdhouse tutorial. Too cute!


http://www.hanielas.com/2012/12/gingerbread-bird-house-tutorial.html#.UMn2h3c2Q_w

[Pressing-On]

http://livingtastefully.weebly.com/uploads/2/4/8/7/248723/9710713.jpg?462

Mom's Ham Salad

The proportions are approximate. Mix it up the way you like it.

Ingredients:

• about 3 to 4 cups cubed ham (I will buy a small, fully-cooked, smoked ham)
• about 1/4 cup dill pickle relish
• mayonnaise

Pulse the cubed ham in the bowl of a food processor until a coarse mince. Remove the ham and place in a medium-size mixing bowl. Add the pickle relish and mayonnaise to moisten. Adjust amounts to your liking.

[Pressing-On]

I've noticed that organic celery is not as bitter as the conventional celery.

http://3.bp.blogspot.com/-llQhjoB0p9g/T7QMBaMIW8I/AAAAAAAAShk/XoXRSIfaIY4/s320/BlueCheesePecanStuffedCelery.jpg

Celery Tapas:

Ingredients:

12 celery stalks
1/4 cup crumbled blue cheese
1/2 cup cream cheese
3 tbs sour cream or creme fraiche
1/2 cup chopped walnuts
1/4 cup of crasins or golden raisins

Directions:

Wash and trim the celery, peel the underside with a vegetable peeler.
Cut the sticks into 4 inch lengths.
In a bowl combine the blue cheese, cream cheese and sour cream. Mix until smooth.
Fold in all but 1 tbs of the walnuts. (1 tbs of the walnuts reserved for garnish)
Neatly fill the celery stalks with the cheese and nut mixture.
Chill and garnish with the reserved walnuts.

Alternate Ideas:

Use the same filling to stuff cherry tomatoes. Cut off a slice at the top of each tomato, scoop out the seeds with a small spoon and fill.
Fill Belgian endive leaves in the same way as the celery.

[Pressing-On]

http://3.bp.blogspot.com/_n2M31R4Iv58/S5f0Fnnr3hI/AAAAAAAAA9c/jY-RCZHuCKY/s400/Nikki%27s+Shower+074.1.jpg


Spicy Chicken Tortilla Roll-Ups


1.5 lbs boneless, skinless chicken breasts
1 can Ro-tel diced tomatoes, drained
12 oz cream cheese, softened
1 cup shredded cheddar or monterey jack cheese
1 clove garlic, minced
3 tsp ancho chili powder
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp garlic salt (I like Lawry's)
1/4 cup cilantro, chopped
6 scallions, white and green parts, chopped
6-8 large flour tortillas

Season the chicken breasts with salt, half of the cumin, and 1 tsp of the chili powder. Add chicken to a skillet and add about 1 cup of water. Cover and cook on med-high heat until cooked through. Add more water if necessary. Once the chicken is cooked, cool slightly and shred with 2 forks.

In a mixing bowl, combine cream cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro and scallions. Mix together until well-incorporated. Add cooled chicken and stir together.
Lay out tortillas and divide mixture evenly in the center of each. Spread into a thin layer leaving the edges clean. Roll each tortilla tightly. Do not fold in the ends like you would with a burrito but leave them free. Use a sharp knife to cut into 1" thick slices and transfer to a serving platter. (The end pieces will likely unroll a little so just eat the extras). Cover with plastic wrap and refrigerate until ready to serve.

[Pressing-On]

http://lh4.ggpht.com/-Qd8vieenMU4/UBgyS9EQMbI/AAAAAAAACLA/3tsA-DuIP6s/Mini%252520pies%252520for%252520dessert%252520tabl e%252520diy_thumb%25255B2%25255D.jpg?imgmax=800

Apparently, these are little cookies made out of pie crust, piped icing and a topping. Easy, peasy and decorative. :thumbsup

[Timmy]

Ingredients

1 or 2 packets of hot chocolate mix
hot water

Instructions

Mix ingredients in a mug.

[Cindy]

https://cabot.imagerelay.com/asset-link/2e0c81f904db4d089da5e7b375c65060/Christmas_Cheddar_Star_475x337_72_RGB.jpg

The Texas Star. :star

[Cindy]

Ingredients

1 or 2 packets of hot chocolate mix
hot water

Instructions

Mix ingredients in a mug.

:christmasfire :santathumb

[Pressing-On]

The Texas Star. :star

That's what I was thinking, but I'm sure others viewing the site didn't think that. LOL! Viva la Texas!!!! :santathumb

[Pressing-On]

Making this dessert for a party this weekend. Of course, I won't be sharing the recipe name. :toofunny

http://www.jocooks.com/wp-content/uploads/2012/03/sex-in-a-pan-1-of-1-2.jpg

Sex in a Pan

http://www.jocooks.com/bakery/cakes/sex-in-a-pan/

[MawMaw]

Been makin that SIAP dessert for a long time around my house.
Never knew that was the REAL name for it!! :jolly

[Timmy]

Making this dessert for a party this weekend. Of course, I won't be sharing the recipe name. :toofunny

http://www.jocooks.com/wp-content/uploads/2012/03/sex-in-a-pan-1-of-1-2.jpg

Sex in a Pan

http://www.jocooks.com/bakery/cakes/sex-in-a-pan/

This should be a good pairing for it: http://www.drinksmixer.com/drink583.html

[Cindy]

Making this dessert for a party this weekend. Of course, I won't be sharing the recipe name. :toofunny

http://www.jocooks.com/wp-content/uploads/2012/03/sex-in-a-pan-1-of-1-2.jpg

Sex in a Pan

http://www.jocooks.com/bakery/cakes/sex-in-a-pan/

:shocked:

[Margies3]

Making this dessert for a party this weekend. Of course, I won't be sharing the recipe name. :toofunny

http://www.jocooks.com/wp-content/uploads/2012/03/sex-in-a-pan-1-of-1-2.jpg

Sex in a Pan

http://www.jocooks.com/bakery/cakes/sex-in-a-pan/

I make this often. It's great using lemon pudding. Chocolate pudding is very good. And I LOVE pistachio pudding!! Those are my favorites. I've also used the White Chocolate Pudding and added food coloring to make it match the holiday. But I've never called it Sex In a Pan. We call it Gloria's Chocolate because Gloria gave me the recipe. :)

[MawMaw]

We just call it Chocolate Delight. :)

[Pressing-On]

:shocked:

I make this often. It's great using lemon pudding. Chocolate pudding is very good. And I LOVE pistachio pudding!! Those are my favorites. I've also used the White Chocolate Pudding and added food coloring to make it match the holiday. But I've never called it Sex In a Pan. We call it Gloria's Chocolate because Gloria gave me the recipe. :)

We just call it Chocolate Delight. :)

I don't know why they call it that. The whipping cream is all I could think of. :heeheehee

Margie, I tried to make this type of recipe with pistachio pudding and no one would eat it. I think they thought it looked like mocos. :jolly

[Margies3]

I don't know why they call it that. The whipping cream is all I could think of. :heeheehee

Margie, I tried to make this type of recipe with pistachio pudding and no one would eat it. I think they thought it looked like mocos. :jolly

mocos? what's that? is that a Texas thing? :jolly

[KeptByTheWord]

I remember when I was a teenager, I was doing some babysitting for my cousin, who was Baptist. One night I got there early to babysit, and she was putting the finishing touches on a dessert she was taking to a couples potluck they were attending. I glanced at the recipe name (Sex in a Pan) and remember just looking at her, and then back at the recipe, and then back at her and just feeling.... shocked or violated or something... lol! Oh the innocence of childhood!

I never did get a taste of that dessert, but now.... you have got my attention PO! I HAVE to make this!!!! :penguin :penguin :penguin :penguin

[Pressing-On]

mocos? what's that? is that a Texas thing? :jolly

LOL! It's Spanish for snot. :toofunny

[Pressing-On]

I remember when I was a teenager, I was doing some babysitting for my cousin, who was Baptist. One night I got there early to babysit, and she was putting the finishing touches on a dessert she was taking to a couples potluck they were attending. I glanced at the recipe name (Sex in a Pan) and remember just looking at her, and then back at the recipe, and then back at her and just feeling.... shocked or violated or something... lol! Oh the innocence of childhood!

I never did get a taste of that dessert, but now.... you have got my attention PO! I HAVE to make this!!!! :penguin :penguin :penguin :penguin

Now you have grown up and are interested. LOL! I make the sweetest and sloppiest stuff I can find for parties. I have made specialty desserts in the past and people don't really touch them. I guess they can't venture between the tried and true. :jolly So, forget the Tiramisu. It's too much trouble for everyone to rather eat boxed pudding. Although, I do use whipping cream instead of Cool Whip.

[KeptByTheWord]

Are you in Texas? Anything with whipped cream and chocolate.... it is a hot item at any Texas potluck I've been to! And I agree... the fancier stuff looks, the less takers ... and in my opinion, this SIAP dessert would probably definitely be the pot-o-gold for any potluck!

[KeptByTheWord]

LOL! It's Spanish for snot. :toofunny

Oh boy... mucho mocos... now I've learned something today :jolly

[MawMaw]

I don't know why they call it that. The whipping cream is all I could think of. :heeheehee

Margie, I tried to make this type of recipe with pistachio pudding and no one would eat it. I think they thought it looked like mocos. :jolly

Looking like mocos...and other icky things.....That's why my hubby won't eat anything like pistachio or quacamole
anything!! :jolly

[Pressing-On]

Are you in Texas? Anything with whipped cream and chocolate.... it is a hot item at any Texas potluck I've been to! And I agree... the fancier stuff looks, the less takers ... and in my opinion, this SIAP dessert would probably definitely be the pot-o-gold for any potluck!
Yes, I agree. And I love to do elegant desserts. Not cake decorating, just others things like Tiramisu, etc.

Oh boy... mucho mocos... now I've learned something today :jolly
:jolly:jolly

That's why my hubby won't eat anything like pistachio or quacamole
anything!! :jolly

LOL! We have a joke around here. Give it to dad, he'll eat anything. LOL! I have to log out. My granddaughter is sitting on the desk trying to grab the smiles on the computer screen. I think she likes that penguin running back and forth.

[Pressing-On]

Smoked Mozzarella Stuffed Meatballs

http://4.bp.blogspot.com/-GlPO2j-YTwo/UGEGL2ito0I/AAAAAAAAAsc/3Ec8Q0YHR_M/s400/IMG_1215.jpg

http://www.kellycraves.com/2012/09/smoked-mozzarella-stuffed-meatballs.html

[Pressing-On]

Finally a cornbread recipe without corn kernels. :santathumb

Bacon-Scallion Cornbread

http://www.sohowsittaste.com/wp-content/uploads/2012/10/BaconScallionCornbread.jpg

http://www.sohowsittaste.com/2012/10/bacon-scallion-cornbread.html

[Pressing-On]

Looks like a great recipe - good ingredient choices.

http://farm9.staticflickr.com/8056/8142605355_dbe1be639a_z.jpg

http://www.sophistimom.com/butter-pecan-cheesecake-bars/

I have all these ingredients and I have decided to make this instead of the Sex in a Pan. I have to make this! Almonds and Pecans - my favorite to work with. I'm going to toast the pecans first. It sure brings out the flavor. If this recipe is good, it will be my second best cheesecake recipe. And it is easier than using a springform pan. And anything is better than graham cracker crust.

[Pressing-On]

http://www.whatmegansmaking.com/wp-content/uploads/2012/03/MG_8680-1.jpg


Thin Mint Truffles
Ingredients:

1 box thin mints
4 oz cream cheese, softened
1 package white chocolate candy melts
Directions:

Crush Thin Mints into fine crumbs in a food processor. Mix crushed cookies and softened cream cheese in a large bowl until completely combined (your hands work best for this). Roll into small balls. Melt white chocolate discs in the microwave, stirring until smooth. Using a toothpick, dip the Thin Mint balls into the chocolate, letting the excess chocolate drip off. Set the truffles on waxed paper to cool. If desired, drizzle with melted green candy melts or with white chocolate candy melts mixed with a dab of green gel food coloring.

[Michael Phelps]

Wow, PO......keep posting, I nearly ruined my keyboard by drooling on it..........I now have a bib on..........

[Pressing-On]

I use Tilamook as it is hormone free. :santathumb

http://4.bp.blogspot.com/_wTB2n4D2Q4A/StVpQKmwZBI/AAAAAAAABBI/Xjv8b9-W-XM/s400/bacon+wrapped+cheese+stuffed+jalapeno+poppers+013+ 120+dpi+%40+10.jpg

Grilled Bacon Wrapped Jalapeno Poppers with Vintage Cheddar
You’ll need a jalapeno griller for this recipe. I bought mine at Cabela’s.

Ingredients
Jalapenos
Tillamook Vintage White Cheddar or other favorite cheese, shredded
Salt & freshly cracked pepper
Sliced Bacon cut in half, not thick cut

Instructions
1. Heat up the grill to medium high.

2. Toss the shredded cheese with a little salt and freshly cracked pepper. Set aside.

3. Wash and cut tops off jalapenos, reserve tops. Carefully scrape out the seeds and membranes with a jalapeno corer or small spoon type scraper. Next, poke a hole in the bottom of each jalapeno with a toothpick. Drink beer. *Warning! You might want to wear gloves while doing this, and don't touch your eyeballs.*

4. Stuff each jalapeno with cheese. Then wrap the bacon halves around the jalapenos and secure with a toothpick through the top third completely though the jalapeno. Drink beer.

5. Place the jalapenos in the metal griller holes, balance the caps of the jalapenos on top of their bodies, and place on the grill. Cook until the skin has some black spots, the bacon is cooked through, and the cheese is melted.

[Pressing-On]

Wow, PO......keep posting, I nearly ruined my keyboard by drooling on it..........I now have a bib on..........

:toofunny :toofunny

Just keep wiping your chin so they don't put you in a nursing home. That's the main thing. :jolly

[Pressing-On]

I would use sharp cheddar cheese.

http://3.bp.blogspot.com/-AXoerUuA2yg/TwZ7YZ4P7DI/AAAAAAAACWY/0kBFHoWV1JA/s640/DSC_0370.jpg

Jalapeño Cheddar Popovers

Makes 12 popovers

Ingredients

3 large eggs
1 cup all-purpose flour
1 cup whole milk
1 cup shredded mild cheddar cheese
1/4 cup jalapeno, diced
1/2 teaspoon salt

Directions

Preheat oven to 400 degrees Fahrenheit. Spray 12 cup muffin tin with non-stick cooking spray and set aside.

Using an electric mixer on medium speed or whisk combine all ingredients in a medium bowl and and stir until blended.

Pour batter in to muffin tin filling 2/3 full. Bake for 20-25 minutes until tops are risen and firm and golden brown.

Remove popovers from tin and cool on wire rack.

http://www.motherthyme.com/2012/01/jalapeno-cheddar-popovers.html

[Pressing-On]

This should be a good pairing for it: http://www.drinksmixer.com/drink583.html
Oh, yikes, I just saw this - NO, TIM-MAY - NO!!! :grinch

[Pressing-On]

Ingredients

1 or 2 packets of hot chocolate mix
hot water

Instructions

Mix ingredients in a mug.

Let's update your recipe. :jolly

From Nov/December 2012 Traditional Home magazine

Hot Chocolate Master Blend

2 1/2 lbs. (7 1/4 cups) high-quality milk chocolate, finely chopped
12 ounces (2 1/2 cups) high-quality bittersweet chocolate, finely chopped (64 to 65% cacao)
Pinch kosher salt

In two 15x10x1-inch baking pans combine all ingredients; freeze for about one hour. In large food processor; process half the mixture to fine even granules. Transfer to large bowl. Repeat with remaining mixture (do not process too long or chocolate may melt if processor becomes warm). Makes about 9 cups.


Reserve 3 cups Master Blend for packaging as a gift.
Reserve 3 cups Master Blend for Classic Hot Chocolate.
Reserve 2 cups Master Blend for Chocolate Sauce/Ganache.


One Perfect Cup Classic Hot Chocolate

In small saucepan bring 1/3 cup milk and 1/3 cups whipping cream (OMG!) to just boiling over medium-high heat. Remove saucepan from heat. Add 1/2 cup Master Blend to hot milk mixture; let stand 5 minutes (do not stir). Whisk until smooth. Recipe may be doubled or tripled as needed.

:santathumb :santathumb

[KeptByTheWord]

:toofunny :toofunny

Just keep wiping your chin so they don't put you in a nursing home. That's the main thing. :jolly

Thanks for the great advice... off to get my handkerchief chin wiper now! All these mouthwatering, diet busting, cheesy heaven recipes .... ohhh what am I going to do?

[Pressing-On]

Thanks for the great advice... off to get my handkerchief chin wiper now! All these mouthwatering, diet busting, cheesy heaven recipes .... ohhh what am I going to do?

:jolly :thumbsup

One more.... :jolly

http://domesticfits.com/wp-content/uploads/2012/01/potato-bites3-2-585x388.jpg

Jalapeno Popper Filled Potato Bites

http://domesticfits.com/2012/01/18/jalapeno-popper-filled-potato-bites-2/

[Pressing-On]

http://4.bp.blogspot.com/-G40LMJvCE7o/TpH4DFW7QtI/AAAAAAAAD3w/BSy0r0Jxiic/s640/pumpkincake.JPG

Excellent ingredients!

Pumpkin Spice Cake with Whipped Cream Cheese Frosting

http://notsohumblepie.blogspot.kr/2011/10/pumpkin-spice-cake-with-whipped-cream.html

[Cindy]

:jolly :thumbsup

One more.... :jolly

http://domesticfits.com/wp-content/uploads/2012/01/potato-bites3-2-585x388.jpg

Jalapeno Popper Filled Potato Bites

http://domesticfits.com/2012/01/18/jalapeno-popper-filled-potato-bites-2/

Yes, but without the jalapeno's. :horn

[Pressing-On]

Yes, but without the jalapeno's. :horn

I LOVE jalapenos!!!

How about this recipe? The stuffing has Spinach - lovely!!!


http://cdn.blogs.babble.com/family-kitchen/files/2011/08/Mediterranean-Stuffed-Mushrooms-recipe-3.jpg

Mediterranean Stuffed Mushrooms

2 8 oz packages whole mushrooms, stems removed and chopped small for filling
1 TB olive oil
1 red bell pepper, chopped small
1 onion, chopped small
2 garlic cloves, minced
2 cups fresh spinach, chopped
1 tsp Greek seasoning
1/2 cup panko (crunchy Japanese bread crumbs, can be found in Asian aisle in black box or now in breadcrumb aisle, look for Ian’s or Progresso brands)
1/4 cup crumbled feta cheese
1/4 cup grated parmesan cheese

Heat 1 tablespoon olive oil in a non stick skillet. Add red pepper, onion, mushroom stems, garlic and Greek seasoning and saute 5-8 minutes until soft. Add chopped spinach to pan and cook until spinach is wilted and cooked down. Set aside to cool. In a medium bowl, combine sauteed vegetables with panko, feta and parmesan.

Preheat oven to 375 degrees. Line up mushroom caps in a baking sheet sprayed with non stick spray. Season mushrooms lightly with salt and pepper. Carefully stuff each mushroom cap with stuffing. Place in oven and cook for approximately 20-25 minutes until mushrooms are browned.

Note: depending on size of mushroom caps, you may have leftover stuffing. Use your leftover stuffing on larger portabella mushroom caps for a quick weeknight meatless meal.

[Pressing-On]

Totally have to make this!

http://media.tumblr.com/tumblr_m5myrivsBw1qhhgsz.jpg

Roasted Shrimp Enchiladas with Jalapeño Cream Sauce

http://damndelicious.tumblr.com/post/25144591731/roasted-shrimp-enchiladas-with-jalapeno-cream-sauce

:christmasjig :christmasjig

[Pressing-On]

http://cookieandkate.com/images/2012/10/pumpkin-pecan-polvorone-cookies-3.jpg

Pumpkin Pecan Polvorones (Mexican Wedding Cookies)

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins


Tender and nutty whole wheat pumpkin pecan cookies that are so simple to make. These little fall treats are vegan if you use coconut oil instead of butter, but if you are a butter lover or if that is all you have on hand, by all means go with the butter. Little hands might like to help roll the dough into balls, and since there are no eggs, you can savor a spoonful of dough without worries. I daresay these cookies might be better on day two.

Ingredients

1/2 cup melted coconut oil or room temperature butter
1/2 cup pumpkin purée
1/2 cup fine cane sugar
1 teaspoon vanilla
1 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 teaspoon salt
1 slightly heaping cup raw pecans or raw pecan pieces
2 cups whole wheat pastry flour
1/2 cup powdered sugar

Instructions

Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.
Lightly toast the pecans in a skillet over medium-low heat, stirring frequently, under they are nice and fragrant. Remove from heat. You can either use a food processor to finely chop the pecans (about 10 pulses should do it, don’t blend so well that you end up with pecan butter) or finely chop the pecans with a chef’s knife on a cutting board (you might want to let the pecans cool a little before chopping).
In a large bowl, beat the coconut oil or butter, pumpkin purée, cane sugar, vanilla, cinnamon, ginger, allspice and salt with an electric mixer on medium speed until light and fluffy. Since I used melted coconut oil, it didn’t get light and fluffy but it did blend well (I wonder if it would get light and fluffy with solidified coconut oil at room temperature?). Gradually add the chopped pecans and flour, beating on low speed after each addition until well blended.
Using your hands, shape the dough into 1-inch balls. Place the cookies on the baking sheet, leaving about 1 1/2-inch space around each cookie (the cookies will not expand in size).
Bake for 14 to 15 minutes, until the bottoms of cookies are lightly browned. Let the cookies cool for 5 minutes on the baking sheet. Pour the powdered sugar into a small bowl and roll the warm cookies liberally to coat in powdered sugar. Taste, and if the cookies aren’t quite sweet enough to delight, give them another roll in powdered sugar. Let the cookies cool on a wire rack.

[Michael Phelps]

Totally have to make this!

http://media.tumblr.com/tumblr_m5myrivsBw1qhhgsz.jpg

Roasted Shrimp Enchiladas with Jalapeño Cream Sauce

http://damndelicious.tumblr.com/post/25144591731/roasted-shrimp-enchiladas-with-jalapeno-cream-sauce

:christmasjig :christmasjig

Nice website name:gotcha

[Pressing-On]

http://www.sohowsittaste.com/wp-content/uploads/2012/11/ThreeCheesePimientoCheese.jpg

Forget the reduced-fat, just eat less of it. Totally ruins a good recipe.

Three-Cheese Pimiento Cheese

Three-Cheese Pimiento Cheese

Southern Living, August 2012
makes about 2 1/2 cups

Ingredients:

8 oz. reduced-fat cream cheese, softened
1/2 cup low-fat cottage cheese
4 oz. jar diced pimiento, drained
2 tsp. coarse-grained mustard
2 tsp. finely grated onion
1 tsp. lemon juice
dash of hot sauce (I used 2 tsp. Sriracha)
8 oz. reduced-fat sharp white Cheddar, shredded
seasoning salt & freshly ground black pepper to taste

Directions:

1. Process cream cheese and cottage cheese in a food processor until smooth. Stir in pimiento, mustard, onion, lemon juice and hot sauce.

2. Stir in Cheddar. Season with seasoning salt and pepper to taste.

http://www.sohowsittaste.com/

[Pressing-On]

Nice website name:gotcha

:toofunny :toofunny

I can't stop laughing. I didn't even notice the name. But I imagine you might could describe those enchiladas in that way. :toofunny

[Michael Phelps]

:toofunny :toofunny

I can't stop laughing. I didn't even notice the name. But I imagine you might could describe those enchiladas in that way. :toofunny

They look delicious! Very delicious! Extremely delicious! D....well, you get the idea! :christmasjig

[Pressing-On]

They look delicious! Very delicious! Extremely delicious! D....well, you get the idea! :christmasjig

:toofunny

[Pressing-On]

Great ingredients. I make my own taco seasoning. Never buy it in a pkg., it just never tastes right.

http://farm8.staticflickr.com/7208/6970092016_c486de835f_o.jpg


Enchilada Stuffed Mushrooms
yield: 20-24 mushrooms


Ingredients:
20-24 baby bella mushrooms
6 oz. softened cream cheese
1/4 cup grated parmigianno regianno cheese
1 teaspoon taco seasoning
1 green onion, sliced {white and green parts}
1 cup grated sharp cheddar cheese, divided
salt & pepper, to taste
1 cup red enchilada sauce
any desired toppings: sour cream, salsa, cilantro, etc.

Directions:
Preheat oven to 375 degrees. Lightly grease baking dish with non stick cooking spray and set aside.

Remove stems from mushrooms and wipe caps with damp cloth to remove any dirt. Place into baking dish.

In a small bowl, stir cream cheese to soften. Pour in parmesan cheese, taco seasoning, green onion, 3/4 cup cheddar cheese, salt and pepper. Spoon filling into cleaned mushrooms. Pour enchilada sauce over top. Sprinkle with remaining 1/4 cup cheddar cheese. Bake 20 minutes until browned and bubbly. Serve hot.

http://www.laurenslatest.com/enchilada-stuffed-mushrooms/

[Pressing-On]

I must be part Mexican today. :heeheehee

Adding a little bump up to the Texas Sheet Cake!

Tex Mex Sheet Cake (Texas Sheet Cake with Mexican Chocolate spices) with Sugar Spiced Pecans

Ingredients
Sugar Spiced Pecans
1 1/2 cups (175 g) pecan halves
1 large egg white
3 tablespoons (35 g) white granulated sugar
3 tablespoons (45 g) dark brown sugar
1 1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1/8 teaspoon cayenne pepper

Cake
2 cups (280 g) all purpose flour
1 1/2 cups (300 g) white granulated sugar
1/4 cup (55 g) dark brown sugar
1/2 teaspoon baking soda
2 large eggs
2 large egg yolks
1/4 cup sour cream
2 teaspoon vanilla extract
8 oz (225 g) dark bittersweet chocolate, chopped into 1/4 inch chunks
3/4 cup neutral flavored oil (like canola or corn) - I would use butter!
3/4 cup freshly brewed hot coffee
1/2 cup (65 g) Dutch processed cocoa
4 tablespoons (57 g) butter, unsalted
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cayenne
1/2 teaspoon sea salt

Icing
1/2 cup (113 g or 1 stick) butter, unsalted
1/2 cup heavy cream
1/2 cup Dutch process cocoa
1/4 teaspoon sea salt
1 tablespoon light corn syrup
3 cups (340 g) confectioners’ (powdered) sugar, sifted
1 tablespoon vanilla extract

Directions
1. Make the sugar spiced pecans by preheating the oven to 350˚F. Place the pecans in a medium sized bowl. In a smaller bowl place the egg white and remaining dry ingredients together. Whisk the egg whites with the dry ingredients until frothy and the ingredients have blended together. Pour over the pecans and fold together with a large spatula until the pecans are coated. Pour onto a rimmed baking sheet. Bake in the oven for 8 to 12 minutes or until the pecans start to look golden brown. Keep an eye on the baking sheet, stirring the pecans after 6 minutes to make sure they brown evenly. Let cool on the baking sheet to room temperature and store in an airtight container.

2. Make the cake by preheating the oven to 350˚F if it isn’t already at the temperature from the pecans. Spray an 18 x 13 inch rimmed baking sheet with neutral cooking oil. Place the flour, sugars, and baking soda in a large mixing bowl. Using a balloon whisk, vigorously stir the dry ingredients together until they are blended together. Place eggs, egg yolks, sour cream and vanilla extract in a small bowl and beat together with a fork until smooth and well blended. Place the chopped chocolate, oil, coffee, cocoa powder, butter, spices and salt together in a medium saucepan. Cook on medium heat for about 3 to 5 minutes, stirring constantly, until the chocolate melts and the mixture is smooth. Pour the chocolate into the dry ingredients bowl and mix with a large heatproof spatula to incorporate. Add the sour cream & egg mixture and mix to incorporate.

3. Pour the batter into the prepared rimmed baking sheet and spread the batter to the edges of the pan, smoothing it out. Bake for 18 to 20 minutes or until a toothpick in the middle of the pan comes out clean. Don’t overbake.

4. About 10 minutes into the baking, chop the pecans and then make the icing. Place the butter, cream, cocoa, sea salt and corn syrup in a medium saucepan and cook over medium heat, stirring constantly, until the butter has melted and the mixture is smooth. Turn the heat off, and stir in the sifted confectioners’ sugar and vanilla extract. Once the cake has come out of the oven, while it is still hot, pour the icing over the cake and spread it evenly with a small offset spatula (or butter knife) to the edges of the cake, evenly icing the cake. Sprinkle the pecans over the still warm icing, and gently press down on them to set them in the icing. Let the cake cool to room temperature (about an hour) on a wire rack then move the cake, uncovered, to the refrigerator to cool further for an hour more to let the icing set. Once the icing has set, you can over it with aluminum foil or plastic wrap and keep it in the fridge for up to three or four days, but it’s best served in the first couple of days.

Makes an 18 x 13 sheet cake, or 24 3×3 inch square servings.

[KeptByTheWord]

Yikes PO.... you are on a roll.... and I am going to LOOK like a roll if I make ANY of these awesome recipes you have posted.... :snowwoman :christmasjig

[Pressing-On]

Yikes PO.... you are on a roll.... and I am going to LOOK like a roll if I make ANY of these awesome recipes you have posted.... :snowwoman :christmasjig

I'm always on a roll at Christmas and when it's not.... :jolly

Check this out - great ingredients! I guess the "magic" means no calories, right?

http://i243.photobucket.com/albums/ff134/layers_of_eli/Cooking2/magicbraid/IMG_1501-1.jpg

“Magic” Chocolate, Coconut, and Pecan Pastry Braid

http://willowbirdbaking.com/2012/10/26/magic-chocolate-coconut-and-pecan-pastry-braid/

[Pressing-On]

That sounds so yummy! I did not see the recipe? Can you post it here? Thanks!



Gonna make this weekend!

You want a fudge recipe, this one is great! Nutella - to die for!

http://farm8.staticflickr.com/7002/6519494683_38302a4083_z.jpg

Chocolate Nutella & Sea Salt Fudge

http://tastykitchen.com/blog/2011/12/chocolate-nutella-sea-salt-fudge/

[MawMaw]

You want a fudge recipe, this one is great! Nutella - to die for!

http://farm8.staticflickr.com/7002/6519494683_38302a4083_z.jpg

Chocolate Nutella & Sea Salt Fudge

http://tastykitchen.com/blog/2011/12/chocolate-nutella-sea-salt-fudge/

Gotta try that!! Thanks!!:santathumb

[KeptByTheWord]

I'm always on a roll at Christmas and when it's not.... :jolly

Check this out - great ingredients! I guess the "magic" means no calories, right?



I gained weight just looking at this!!!!!!!

[Pressing-On]

Gotta try that!! Thanks!!:santathumb

:santathumb :merrychristmas

I gained weight just looking at this!!!!!!!

Most of these recipes, I wouldn't make to keep around the house. I used to make my husband dessert, but now I just buy him a gallon of Blue Bell. :jolly

Well, my Christmas festivities begin today, so I am out for the rest of the season.

And adding one last recipe for the Holidays...... :heeheehee

http://2.bp.blogspot.com/-Wsxoric2WUU/T6ng2FK7K3I/AAAAAAAAF50/mPm1kV8oEaY/s1600/coffeecake+056.jpg

Cinnamon Cream Cheese Streusel Coffee Cake

Ingredients:

1 cup butter
1 cup sugar
2 eggs
1/4 cup sour cream
2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. each: ground nutmeg, ginger, cinnamon, allspice

Filling:
1 (8oz) package cream cheese
1 egg yolk
1 cup sugar
1 tsp. vanilla

Streusel Topping:

1/4 cup of brown sugar
1/2 cup flour
1/4 cup butter (semi-soft)
1Tbl. cinnamon
1/2 cup chopped pecans

Directions
Preheat your oven to 350 degrees.

Cream the butter and sugar in a medium sized bowl fitted with a paddle attachment for 3-4 minutes.
Add the eggs & sour cream and beat for another 3 minutes.
Sift together in a separate bowl: flour, baking powder, salt, and spices & add to creamed mixture, mix on low just until combined.

Spread 1/2 of the batter into the bottom of a greased spring form pan.

Cream Cheese Filling:

Mix cream cheese with the egg yolk for 1 minute, add sugar and vanilla and mix to combine.
Spread filling mix over coffeecake mix. Spoon remaining 1/2 of coffee cake mixture over top.

Stresuel topping:
Combine all ingredients, using your fingers or fork to cut the butter into the topping mixture until it resembles crumbles. Sprinkle over top.
Bake for 50-55 minutes. Let cool on a wire rack and run a knife around the pan before you remove it.

NOTE: I used a 6 inch spring form pan. You can use a different size pan you are just going to have a much thinner coffee cake in the end.

Hope you have a very

:merrychristmas

and a

:newyear

[KeptByTheWord]

I agree that these desserts are wonderful to make for a huge group of people but if it is just me and my family... who would end up eating it all.... ME! The cinnamon coffee cake looks so yummy, I wish I could have it for breakfast this morning!

[Pressing-On]

Looks like a great recipe - good ingredient choices.

http://farm9.staticflickr.com/8056/8142605355_dbe1be639a_z.jpg

http://www.sophistimom.com/butter-pecan-cheesecake-bars/

I have all these ingredients and I have decided to make this instead of the Sex in a Pan. I have to make this! Almonds and Pecans - my favorite to work with. I'm going to toast the pecans first. It sure brings out the flavor. If this recipe is good, it will be my second best cheesecake recipe. And it is easier than using a springform pan. And anything is better than graham cracker crust.

Just have to say that this dessert ought to be a sin!! It's a little time consuming, but along with the taste, the presentation is awesome!!!!!

[Pressing-On]

I agree that these desserts are wonderful to make for a huge group of people but if it is just me and my family... who would end up eating it all.... ME! The cinnamon coffee cake looks so yummy, I wish I could have it for breakfast this morning!
Yes, I have a bunch of great recipes for a crowd, but I get bored if I don't have something new, so I keep searching.... :christmoose

I'll let you know about the coffee cake later. It took longer than the 55 minutes, so I will need to test it to see if it stayed moist. I think it would have been done according to the recipe time if I had used a Bundt pan, but they wanted the springform. And it does come out prettier than the photo in the link. I also drizzled some white icing around the top with a fork to make it look more festive and to have a bit of a design.

[KeptByTheWord]

I made a recipe today that turned out fabulous, and was sooo easy... I love bread, but I don't always have the time that it takes to make it "from scratch".

Here is an awesomely buttery yummy super easy quick bread that will be the talk of your Christmas dinner... PROMISE!

http://static.tastykitchen.com/wp-content/uploads/2012/12/TK-Blog-No-Knead-Rolls-270x179.jpg

You can go here for pictures of each step in the process of making these delicious rolls! http://tastykitchen.com/recipes/breads/no-knead-dinner-rolls/

No Knead Dinner Rolls

3 cups Warm Water
2 Tablespoons Yeast
½ cups Sugar
½ cups Vegetable Oil (canola Works Best)
2 teaspoons Salt
6 cups To 7 Cups White Flour
1 stick Butter

In a large mixing bowl dissolve yeast in warm water with 1/4 teaspoon sugar.

When the yeast has activated, add all other ingredients (except butter) and stir well with a wooden spoon until all ingredients are incorporated. Avoid over mixing and do not knead the dough. Just stir it. The dough is soft and will be somewhat sticky, not drier like other roll doughs that you may be used to using.

Cover bowl and let dough rise until doubled in bulk. Punch dough down and let it rest for a few minutes.

Melt the butter in a small bowl. Prepare a baking pan by greasing the pan with some of the melted butter.

To shape a Parker House style roll, divide the dough in half and roll out one half of the dough on a well floured counter top until about 1/2-inch thick. Using a round biscuit cutter, cut out circles of dough. Stretch the dough just a little lengthwise and dip one half into melted butter. Fold dough over in half and place on the pan. Place the rolls close to each other in rows. Repeat with remaining half of dough. Work the left-over dough from the two dough halves together to finish making your rolls. You should be able to get 32 rolls on a large baking sheet (4 rolls across and 8 rolls down).

Cover rolls and let rise again until almost doubled in size. Bake at 375ºF for 20 minutes or until the rolls are golden brown. Brush hot rolls with additional butter if desired.

Note: This dough can be kept in the refrigerator for at least a week and the dough just pulled off as you wish to use it to make cinnamon rolls, scones, pull-aparts, hot rolls or bread sticks during the week.

[KeptByTheWord]

Just have to say that this dessert ought to be a sin!! It's a little time consuming, but along with the taste, the presentation is awesome!!!!!

Ya, I'm sinning just looking at this!!!!

You see, if I could just have a piece of it, I would be content... I think.... :jolly

[MawMaw]

I made a recipe today that turned out fabulous, and was sooo easy... I love bread, but I don't always have the time that it takes to make it "from scratch".

Here is an awesomely buttery yummy super easy quick bread that will be the talk of your Christmas dinner... PROMISE!

http://static.tastykitchen.com/wp-content/uploads/2012/12/TK-Blog-No-Knead-Rolls-270x179.jpg

You can go here for pictures of each step in the process of making these delicious rolls! http://tastykitchen.com/recipes/breads/no-knead-dinner-rolls/

No Knead Dinner Rolls

3 cups Warm Water
2 Tablespoons Yeast
½ cups Sugar
½ cups Vegetable Oil (canola Works Best)
2 teaspoons Salt
6 cups To 7 Cups White Flour
1 stick Butter

In a large mixing bowl dissolve yeast in warm water with 1/4 teaspoon sugar.

When the yeast has activated, add all other ingredients (except butter) and stir well with a wooden spoon until all ingredients are incorporated. Avoid over mixing and do not knead the dough. Just stir it. The dough is soft and will be somewhat sticky, not drier like other roll doughs that you may be used to using.

Cover bowl and let dough rise until doubled in bulk. Punch dough down and let it rest for a few minutes.

Melt the butter in a small bowl. Prepare a baking pan by greasing the pan with some of the melted butter.

To shape a Parker House style roll, divide the dough in half and roll out one half of the dough on a well floured counter top until about 1/2-inch thick. Using a round biscuit cutter, cut out circles of dough. Stretch the dough just a little lengthwise and dip one half into melted butter. Fold dough over in half and place on the pan. Place the rolls close to each other in rows. Repeat with remaining half of dough. Work the left-over dough from the two dough halves together to finish making your rolls. You should be able to get 32 rolls on a large baking sheet (4 rolls across and 8 rolls down).

Cover rolls and let rise again until almost doubled in size. Bake at 375ºF for 20 minutes or until the rolls are golden brown. Brush hot rolls with additional butter if desired.

Note: This dough can be kept in the refrigerator for at least a week and the dough just pulled off as you wish to use it to make cinnamon rolls, scones, pull-aparts, hot rolls or bread sticks during the week.

Those look wonderful and sounds very easy!

The white flour? Is that all purpose or what?

Thanks! :)

[KeptByTheWord]

Those look wonderful and sounds very easy!

The white flour? Is that all purpose or what?

Thanks! :)

I'm sure she probably meant all purpose flour.

I used red wheat flour when I made them yesterday, and they turned out fabulous. (We buy our flour from Wheat Montana). The flour has a slight reddish tinge to it, but it has a slight tan color when cooked. My kids love it. I make all my baked goods with this flour, and use coconut oil instead of shortening... and they taste amazing.

[MawMaw]

I'm sure she probably meant all purpose flour.

I used red wheat flour when I made them yesterday, and they turned out fabulous. (We buy our flour from Wheat Montana). The flour has a slight reddish tinge to it, but it has a slight tan color when cooked. My kids love it. I make all my baked goods with this flour, and use coconut oil instead of shortening... and they taste amazing.

Thanks! :)

[Pressing-On]

http://2.bp.blogspot.com/-Wsxoric2WUU/T6ng2FK7K3I/AAAAAAAAF50/mPm1kV8oEaY/s1600/coffeecake+056.jpg

Cinnamon Cream Cheese Streusel Coffee Cake


Totally awesome!!!!! I will be making this one again! :santathumb

[Pressing-On]

I made a recipe today that turned out fabulous, and was sooo easy... I love bread, but I don't always have the time that it takes to make it "from scratch".

Here is an awesomely buttery yummy super easy quick bread that will be the talk of your Christmas dinner... PROMISE!

http://static.tastykitchen.com/wp-content/uploads/2012/12/TK-Blog-No-Knead-Rolls-270x179.jpg

You can go here for pictures of each step in the process of making these delicious rolls! http://tastykitchen.com/recipes/breads/no-knead-dinner-rolls/

No Knead Dinner Rolls

3 cups Warm Water
2 Tablespoons Yeast
½ cups Sugar
½ cups Vegetable Oil (canola Works Best)
2 teaspoons Salt
6 cups To 7 Cups White Flour
1 stick Butter

In a large mixing bowl dissolve yeast in warm water with 1/4 teaspoon sugar.

When the yeast has activated, add all other ingredients (except butter) and stir well with a wooden spoon until all ingredients are incorporated. Avoid over mixing and do not knead the dough. Just stir it. The dough is soft and will be somewhat sticky, not drier like other roll doughs that you may be used to using.

Cover bowl and let dough rise until doubled in bulk. Punch dough down and let it rest for a few minutes.

Melt the butter in a small bowl. Prepare a baking pan by greasing the pan with some of the melted butter.

To shape a Parker House style roll, divide the dough in half and roll out one half of the dough on a well floured counter top until about 1/2-inch thick. Using a round biscuit cutter, cut out circles of dough. Stretch the dough just a little lengthwise and dip one half into melted butter. Fold dough over in half and place on the pan. Place the rolls close to each other in rows. Repeat with remaining half of dough. Work the left-over dough from the two dough halves together to finish making your rolls. You should be able to get 32 rolls on a large baking sheet (4 rolls across and 8 rolls down).

Cover rolls and let rise again until almost doubled in size. Bake at 375ºF for 20 minutes or until the rolls are golden brown. Brush hot rolls with additional butter if desired.

Note: This dough can be kept in the refrigerator for at least a week and the dough just pulled off as you wish to use it to make cinnamon rolls, scones, pull-aparts, hot rolls or bread sticks during the week.

I like this recipe. I've been using my bread machine for rolls, etc., but I think I will try this one for Christmas dinner, since I don't have to knead it! :heeheehee :santathumb

[Margies3]

I like this recipe. I've been using my bread machine for rolls, etc., but I think I will try this one for Christmas dinner, since I don't have to knead it! :heeheehee :santathumb

Those rolls look really good - and EASY :) But I found these nice rolls at Kroger. They come frozen and all you have to do is put them in a pan, cover them up and let them raise and then bake them. They are just like the ones at Texas Roadhouse. I've decided making rolls any other way is just too much effort for me anymore :)

[mizpeh]

Totally awesome!!!!! I will be making this one again! :santathumbIt looks good but where's the recipe?

[Pressing-On]

http://2.bp.blogspot.com/-Wsxoric2WUU/T6ng2FK7K3I/AAAAAAAAF50/mPm1kV8oEaY/s1600/coffeecake+056.jpg

Cinnamon Cream Cheese Streusel Coffee Cake

Ingredients:

1 cup butter
1 cup sugar
2 eggs
1/4 cup sour cream
2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. each: ground nutmeg, ginger, cinnamon, allspice

Filling:
1 (8oz) package cream cheese
1 egg yolk
1 cup sugar
1 tsp. vanilla

Streusel Topping:

1/4 cup of brown sugar
1/2 cup flour
1/4 cup butter (semi-soft)
1Tbl. cinnamon
1/2 cup chopped pecans

Directions
Preheat your oven to 350 degrees.

Cream the butter and sugar in a medium sized bowl fitted with a paddle attachment for 3-4 minutes.
Add the eggs & sour cream and beat for another 3 minutes.
Sift together in a separate bowl: flour, baking powder, salt, and spices & add to creamed mixture, mix on low just until combined.

Spread 1/2 of the batter into the bottom of a greased spring form pan.

Cream Cheese Filling:

Mix cream cheese with the egg yolk for 1 minute, add sugar and vanilla and mix to combine.
Spread filling mix over coffeecake mix. Spoon remaining 1/2 of coffee cake mixture over top.

Stresuel topping:
Combine all ingredients, using your fingers or fork to cut the butter into the topping mixture until it resembles crumbles. Sprinkle over top.
Bake for 50-55 minutes. Let cool on a wire rack and run a knife around the pan before you remove it.

NOTE: I used a 6 inch spring form pan. You can use a different size pan you are just going to have a much thinner coffee cake in the end.


It looks good but where's the recipe?

Had to go back a page to pick it up again. I might use a little less cinnamon next time.

[Pressing-On]

Those rolls look really good - and EASY :) But I found these nice rolls at Kroger. They come frozen and all you have to do is put them in a pan, cover them up and let them raise and then bake them. They are just like the ones at Texas Roadhouse. I've decided making rolls any other way is just too much effort for me anymore :)

I feel like buying some frozen rolls, but my children would be complaining. lol

I made this Cranberry Sauce today. I'll have to allow the spices to marinate, but thus far, it has too much of an orange flavor for me. I had a great recipe, but think I've lost it.

http://farm7.static.flickr.com/6037/6356482335_e7724c528c_b.jpg

Cranberry Sauce

Yields 2 cups

4 cups (12 ounces) fresh or frozen cranberries
1 cup orange juice (freshly squeezed preferred)
1 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
Zest of 1 orange

In a large saucepan, stir together cranberries, orange juice, and sugar. Bring to a boil over medium-high heat. Turn heat down and simmer until cranberries burst and sauce begins to thicken, about 10 minutes. Sauce will continue to thicken when cooling down.

Stir in cinnamon, allspice, nutmeg, and the orange zest.

Serve warm. Sauce keeps up to 2 weeks stored in an airtight container in the refrigerator.

http://www.pastryaffair.com/blog/2011/11/18/cranberry-sauce.html

[Pressing-On]

Wish I had seen this recipe first.

http://andreasrecipes.com/photos/Cranberries_maple_orange8.jpg

MAPLE ORANGE CRANBERRY SAUCE

Serves 6 to 8.
Equipment

4-quart heavy bottom saucepan with lid
Ingredients

2 (12-ounce/340 g bags) fresh cranberries, rinsed and picked over
1 cup (160 g) golden raisins
1 cup (240 ml) maple syrup
1/2 cup (120 ml) fresh orange juice
1/2 cup (120 ml) water
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
zest of 1 orange, plus extra for garnish
Preparation

1. In the 4 quart saucepan, stir together the cranberries, raisins, maple syrup, water, and orange juice. Bring to a boil and cook while stirring, until the cranberries begin to pop, about 5 minutes.

2. Add the cinnamon, cloves, and orange zest and bring back to a simmer. Continue cooking for another 3 to 5 minutes. Allow to cool completely before serving. Garnish with strips of orange zest.

http://andreasrecipes.com/maple-orange-cranberry-sauce-the-kids-cook-monday/

[Timmy]

Wish I had seen this recipe first.

http://andreasrecipes.com/photos/Cranberries_maple_orange8.jpg

MAPLE ORANGE CRANBERRY SAUCE

Serves 6 to 8.
Equipment

4-quart heavy bottom saucepan with lid
Ingredients

2 (12-ounce/340 g bags) fresh cranberries, rinsed and picked over
1 cup (160 g) golden raisins
1 cup (240 ml) maple syrup
1/2 cup (120 ml) fresh orange juice
1/2 cup (120 ml) water
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
zest of 1 orange, plus extra for garnish
Preparation

1. In the 4 quart saucepan, stir together the cranberries, raisins, maple syrup, water, and orange juice. Bring to a boil and cook while stirring, until the cranberries begin to pop, about 5 minutes.

2. Add the cinnamon, cloves, and orange zest and bring back to a simmer. Continue cooking for another 3 to 5 minutes. Allow to cool completely before serving. Garnish with strips of orange zest.

http://andreasrecipes.com/maple-orange-cranberry-sauce-the-kids-cook-monday/

Don't forget the berry place cards! :santathumb

[Pressing-On]

Don't forget the berry place cards! :santathumb

:jolly :jolly :jolly

NO!!!!!

Here's a Cranberry Sauce recipe for you, Tim-may! :santathumb

Tequila Jalapeno Cranberry Sauce


Ingredients


12 oz fresh cranberries
1 cup water
1 cup sugar
1 jalapeno, seeded and diced
2 tablespoons tequila
¼ teaspoon lime zest (about ½ of the lime)
Juice from ½ of a lime


Instructions

In a 2 qt sauce pan bring cranberries, water, sugar, and jalapenos to a boil. Stand back cranberries will begin to burst.
Lower heat and simmer 15 minutes.
Remove from heat and add tequila, lime zest, and lime juice. Stir to combine.
Allow to cool. Store in air tight container for 3-5 days.

[Timmy]

:jolly :jolly :jolly

NO!!!!!

Here's a Cranberry Sauce recipe for you, Tim-may! :santathumb

Tequila Jalapeno Cranberry Sauce


Ingredients


12 oz fresh cranberries
1 cup water
1 cup sugar
1 jalapeno, seeded and diced
2 tablespoons tequila
¼ teaspoon lime zest (about ½ of the lime)
Juice from ½ of a lime


Instructions

In a 2 qt sauce pan bring cranberries, water, sugar, and jalapenos to a boil. Stand back cranberries will begin to burst.
Lower heat and simmer 15 minutes.
Remove from heat and add tequila, lime zest, and lime juice. Stir to combine.
Allow to cool. Store in air tight container for 3-5 days.

:horn

[Margies3]

PO, have you ever made Grape Salad? I made it the other night for a potluck. Really easy and really delicious.

Wash your grapes and then dry them on a towel.

Now mix together 8 oz of Cream Cheese (lite is fine) with about 1 c. of powdered sugar (adjust to your taste. If you want it sweeter, add more. If not so sweet, add less) and a t. of vanilla. Mix that good and then fold your grapes into this. Dump that whole concoction into your serving dish.

Chop up some pecans (I like alot) and put them on top of your grape mixture. Then sprinkle just a light coat of plain old brown sugar over top of that whole thing. Let this sit for a few hours.

It is truly yummy. Make sure you use good sweet grapes tho or else it won't be so yummy. :)

[Pressing-On]

PO, have you ever made Grape Salad? I made it the other night for a potluck. Really easy and really delicious.

Wash your grapes and then dry them on a towel.

Now mix together 8 oz of Cream Cheese (lite is fine) with about 1 c. of powdered sugar (adjust to your taste. If you want it sweeter, add more. If not so sweet, add less) and a t. of vanilla. Mix that good and then fold your grapes into this. Dump that whole concoction into your serving dish.

Chop up some pecans (I like alot) and put them on top of your grape mixture. Then sprinkle just a light coat of plain old brown sugar over top of that whole thing. Let this sit for a few hours.

It is truly yummy. Make sure you use good sweet grapes tho or else it won't be so yummy. :)

No, I have never made this. That looks like a nice dish for a party. I'd toast the pecans to bring out their awesome flavor. I LOVE pecans! Organic grapes are always very sweet. Never can go wrong with them. :santathumb

I make homemade cinnamon rolls every Christmas as our tradition. I bought all organic ingredients to make us feel better about eating them.

Hahahahahahahahaha!

[scotty]

All my favorite Christmas recipes, and year round.

www.sugardumplinscupcakes.com (http://www.sugardumplinscupcakes.com)

Wife owned and operated.

[Pressing-On]

All my favorite Christmas recipes, and year round.

www.sugardumplinscupcakes.com (http://www.sugardumplinscupcakes.com)

Wife owned and operated.

Scotty! That is awesome!!!!!!!!!!!!!!!!!!!!!!!!! Her website is done very well!!! :santathumb

[scotty]

Scotty! That is awesome!!!!!!!!!!!!!!!!!!!!!!!!! Her website is done very well!!! :santathumb

LOL, of course it is, it was done by MY owned and operated business. :gotcha

[Pressing-On]

LOL, of course it is, it was done by MY owned and operated business. :gotcha

Smart aleck! :smack :toofunny

[scotty]

Smart aleck! :smack :toofunny

Aahhh, been a while since I have had a good PO head smackin. :jolly

[Pressing-On]

Aahhh, been a while since I have had a good PO head smackin. :jolly
:jolly:santathumb

:merrychristmas

[MawMaw]

All my favorite Christmas recipes, and year round.

www.sugardumplinscupcakes.com (http://www.sugardumplinscupcakes.com)

Wife owned and operated.

Just now found this. Yummy looking goodies for sure! :thumbsup

[MawMaw]

Yum, this is a good looking recipe......

Snickers Caramel Apple Salad

6 regular size Snickers Candy Bar
6 apples I used Red Delicious... Granny Smith would also be great
1 (5 oz.) package Vanilla Instant Pudding dry, do not prepare
1/2 cup milk
1 (12 oz.) tub cool whip
1/2 cup caramel ice cream topping

INSTRUCTIONS

Whisk vanilla pudding packet, 1/2 cup milk and cool whip together until well combined.
Chop up apples and Snickers.
Stir chopped apples and Snickers into pudding mixture.
Place in a large bowl and drizzle with caramel ice cream topping.
Chill for at least 1 hour before serving.



http://www.justapinch.com/recipes/snickers-caramel-apple-salad.html