Oscraps

Christmas goodies (recipes)

hondachicc

hondachicc

Well-Known Member
Okay...............STOP hiding the family secret recipes..............

WE WANT YOU TO SHARE WITH US!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

WE LOVE TO EAT!! :pound:


I love to try new things...especially the holidays......

I love easy recipes though...but share them all!!


I will start...I put these two in the "gift idea" thread....but if you aren't reading that one....here ya go....and I will be back later with some others...

Green Pepper/Cream Cheese Ball
8oz Cream Cheese
Diced Green Pepper (about 1/4 cup)
Diced Onioin (about 1/8 cup)
Garlic Salt (about 1/2 tsp)
1 tsp Worsterchire Sauce)
1 Cup chopped pecans

Mix all ingredients (EXCEPT for nuts)...it's best to NOT soften the cream cheese
Roll into a ball
Roll ball in the chopped nuts to coat
Wrap in Saran Wrap and refridgerate


Spiced Pecans
1 egg white, lightly beaten
1 tablespoon water
3 cups pecan halves
1/2 cup white sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

In a small bowl beat the egg white with the water. Stir in the pecans, mixing until well moistened.

In a small bowl, mix together sugar, salt, cinnamon, cloves and nutmeg. Sprinkle over the moistened nuts. Spread nuts on prepared pan.

Bake in preheated oven for 30 minutes, stirring once or twice. Be careful not to overcook and burn the nuts.
 
Madi

Madi

Diane
CHEERY O
hondachicc said:
WE LOVE TO EAT!! :pound:
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fat-smiley.gif
 
suezeeq12

suezeeq12

Cupcake Ninja
You are a genius, Queen Nana! I saw the recipe (thank you!!!) in the other thread and I was just thinking we should make a recipe thread so this is perfect. I'm going to have a couple to add to this also. I'll be back!
 
suezeeq12

suezeeq12

Cupcake Ninja
OK, I'm back - here is one for Rosemary Cashews that my girlfriend uses every year. It's from Ina Garten at Food Network. Here's a cut and paste from the site:

This recipe is almost directly from the Bar Nuts at Union Square Cafe in New York City and its wonderful cookbook of the same name.

Ingredients
1 1/4 pounds cashew nuts
2 tablespoons coarsely chopped fresh rosemary leaves
1/2 teaspoon cayenne
2 teaspoons dark brown sugar
2 teaspoons kosher salt
1 tablespoon melted butter
Directions
Preheat the oven to 375 degrees F.

Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.
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whatnext

whatnext

Well-Known Member
oh, Most Excellent Nana!! this is exactly what i need! i have to think what i'm going to share, but i will LOVE seeing all the recipes!!
 
AmberR

AmberR

A Rockin' ArtsyScrapper
clarabear said:
I need a yummy cookie recipe guys. Something fun.
Click to expand...

you want a German one, Clara? I actually saw one on Martha's site yesterday, for Rosemary butter cookies. YUM.

My favorite Fall recipes is butternut and pear soup, sooooo yummy. but such a pain to make because butternuts are HARD to peel. They are also hard to find here...
 
CookingMyLife

CookingMyLife

Well-Known Member
Phylis "I" know which one you should share! I am going to test out making a salted, rosemary Parmesan shortbread that we ate in NY. I don't have a recipe but Dick has asked for them twice since we came home so I'll figure it out.

Here's a delicious one from a canning friend in Michigan.

APPETIZERS Habanero Bites via Annie
Savory Cheddar and Jalapeño Jelly Cookies from Rick Rodgers

Makes about 4 1/2 dozen

8 ounces extra-sharp Cheddar cheese, shredded (about 2 1/2 cups)
6 tablespoons (3/4 stick) unsalted butter, softened
1 cup all-purpose flour
1/3 cup jalapeno or habenero jelly, or sub apple butter or chutney

Place cheese and butter in a food processor (could be creamed by hand or mixer); add flour and process until the mixture forms a soft dough. Gather up the dough and divide into two flat disks. Wrap in wax paper and freeze until chilled, about 45 minutes.

Position two racks in the center and top third of the oven and preheat to 400°. Line two baking sheets with parchment or use nonstick sheets.

Using 1 teaspoon dough for each, roll the dough into small balls and place 1 inch apart on the sheets. Bake 5 minutes. Remove from the oven. Using the handle of a wooden spoon or 1/2-inch-thick dowel, poke an indentation in each cookie. Place the jelly in a small plastic bag and force it down into one corner. Snip off the corner of the bag to make a small hole. Pipe the jelly into the indentations.

Return to the oven and bake, switching the positions of the sheets from top to bottom halfway through baking, until the tops are very lightly browned, about 10 minutes. (Cookies will continue to crisp as they cool.) Transfer to racks and cool completely.

Can be baked up to two days ahead. Store at room temperature in an airtight container and separate layers with wax paper.
 
CookingMyLife

CookingMyLife

Well-Known Member
While we're talking of goodies, this is an easy dinner esp if you use a store bought roast chicken. I would think it might need some gravy to moisten it.

Not sure where the name came from but the recipe came from Garden Web.

Chicken McNicken


2 cups shredded cooked chicken or turkey (can use canned chicken, drained.)
1 box Stovestop cornbred stuffing
1 bag frozen chopped broccoli
Grated parmesan cheese

Defrost 2 cups of broccoli in microwave per package instructions. Prepare the stuffing in microwave according to directions. In a small casserole, layer a third of the stuffing, followed by a layer of broccoli and a layer of chicken. Repeat layers until finished with final layer of stuffing. Sprinkle with parmesan cheese. Either bake covered in a 400 degree oven for 30 minutes or use your microwave and follow its main dish instructions. Serve with canned cranberry sauce and either canned or homemade yams.

This should probably serve 4, but 2 people make short work of it in our house...
 
whatnext

whatnext

Well-Known Member
since i just found out that i might be allergic to shellfish, i'm submitting this appetizer recipe so that i can vicariously "enjoy" it as i type! the nice thing about this recipe is that you put it in a slow over for HOURS before your guests arrive, and when they DO arrive, you just take it out of the oven and serve.

SlowBall Dip

250 degrees for 3 hours

1 large round loaf of bread
16 oz. softened cream cheese
3 (6 1/2 oz.) cans of chopped clams, drained but RESERVE 1/4 c. liquid
2 T. grated onion
2 T beer
2 tsp. Worcestershire Sauce
2 tsp. lemon juice
1 tsp. hot pepper sauce
1/2 tsp. salt

cut top from bread (save lid) and hollow out the loaf. cut or tear the inside bread into pieces. (they'll be used to dip.) toast for 5 minutes. (i never do the toasting part. i also buy another loaf of a different type of artisanal bread and tear that up for dipping, too.)

in a large bowl, beat cream cheese. stir in clams, reserved 1/4 c. liquid, beer, onion, Worcestershire Sauce, lemon juice, pepper sauce, salt. blend well.

make a big "X" with 2 sheets of aluminum foil on a cookie sheet. center bread on the foil. put mixture inside bread. cover with bread "lid." wrap the loaf in the foil.

bake at 250 degrees for 3 hours.
 
Adryane

Adryane

aA Creative Team Member
AmberR said:
My favorite Fall recipes is butternut and pear soup, sooooo yummy. but such a pain to make because butternuts are HARD to peel. They are also hard to find here...
Click to expand...

Here, you can buy butternut all cut up in nice cubes :-D, at Trader Joe's ... so please post your recipe, Amber.
 
hondachicc

hondachicc

Well-Known Member
GREAT RECIPES GIRLS!!!

I haven't forgotten to get mine out...just have not had the time yet....I WILL I PROMISE!!!!!!!!!!!!!!!!!!!!!!!!


ANYMORE OUT THERE????
 
suezeeq12

suezeeq12

Cupcake Ninja
ok I'm back - this is what I call a Christmas Casserole. What I do is make these the day before Xmas Eve and then on Xmas Eve I deliver them where they are going. So instead of getting gifts for these families, I make them a nice big breakfast that they can pop in the oven when they wake up and it cooks while they are opening gifts. Mom doesn't have to be hanging out cooking.

Here is the recipe (I'll warn you - this isn't for people watching their cholesterol):

1package (12 ounces) Johnsonville Breakfast Sausage
6 English muffins, cut in 1 inch cubes
1/4 cub butter, melted
1 cup shredded chedder
1 cup shredded mozz.
1/2 cup chopped onion
1/2 cup chopped red pepper
12 eggs
2 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup bacon bits

Cook sausage according to package. Cool slightly- Cut into 1/4 inch slices. Place English muffins cubes in a greased 13in by 9 in baking dish- drizzle with butter. Layer the sausage, cheese, onion and red pepper. In a large bowl, combine the eggs, milk, salt and pepper. Pour over cheese, Sprinkle with bacon. cool and refrigerate overnight.

Remove from the fridge. 30 min before baking. Uncover and bake at 350 for 45-50 minutes. (makes about 12 servings)
 
clarabear

clarabear

always chatty at the O!!
Oh...I just made cranberry sauce for my husband's thanksgiving pot luck lunch. It is super easy and much better than canned. Plus it is always a hit.

Ingredients:
1 bag cranberries
1 cup sugar
2 tbsp water
1 strip lemon or orange zest

In a sauce pan over low heat mix together cranberries (set aside 1/2 cup), sugar, water and zest. Heat over low heat until sugar is dissolved, about 10 minutes. Increase the heat to medium and cook mixture until berries burst, about 10-12 minutes. Once berries burst add the set aside berries and turn heat to low.

Add additional sugar, salt and pepper to taste. (I add just a splash of vanilla)
Let cool and serve cold or at room temperature.
 
CookingMyLife

CookingMyLife

Well-Known Member
Clara, add a good dollop of horseradish to that cranberry sauce and it becomes a Jezebel sauce to go over a block of softened cream cheese as an appetizer. Add some chopped green pepper at the last minute too, which adds a nice holiday color.

Here's an old one that many of you may be too young to remember! Take any kind of cooked meatball, actually the blander the better. This is not the time to waste a great Italian style meatball. Add a jar of grape jelly and a jar of cocktail sauce. Mix these two, heat in a crockpot and let the meatballs simmer away as a hot appetizer.

Watch MadMen if you want the whole retro feel - martinis and cigarettes are optional!
 
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