This recipe is quick and easy to make and has never failed me. Oh, so yummy!!
16 oz. powdered sugar (confectioners sugar)
1/2 cup Unsweetened cocoa powder
1/4 cup milk
1/4 pound margarine or butter
1 Tablespoon Vanilla extract
1/2 cup chopped walnuts or pecans
Sift powdered sugar and cocoa powder in a large glass MW safe bowl. Add milk and margarine/butter, but don't stir. Microwave for 2 minutes on HIGH. Add vanilla and stir just enough to blend. Pour mixture into an 8-9 inch square pan, lined with aluminum foil (metal is fine at this point). Sprinkle with chopped nuts, freeze for 20 minutes or refrigerate for an hour until hardened. Cut into bite sized treats when firm, Makes 1-1/4 pounds of deliciousness.
Showing posts with label Christmas. Show all posts
Showing posts with label Christmas. Show all posts
Tuesday, August 22, 2017
Sunday, December 27, 2015
Christmas Ornament Dough
A recipe from Heloise...Inexpensive and fun to make!!
2 cups baking soda
1 cup cornstarch
1-1/4 cups water
Food Coloring (optional)
Combine the baking soda and cornstarch in a saucepan. Add the water and some food coloring (if desired). Heat over medium heat, stirring constantly until mixture is like wet mashed potato consistency. Pour onto a plate and cover with a damp cloth. Allow mixture to cool and then knead until smooth. Use immediately or store in a ziploc -style bag in the refrigerator. Shape into ornaments either by hand or by using cookie cutters. Don't forget to cut a hang-hole (the end of a straw is perfect for this). Dry the ornaments overnight or place in the oven at 250*F for about 15 minutes. Once dry and cool, they can be painted or decorated. Then finish them off with a coat of varnish or clear nail polish.
Monday, December 30, 2013
Snickerdoodle Cookies
These are one of my husband's favorite cookies that I make. Not sure where the recipe came from, but I'm sure my mom got it from a fellow Navy wife. Make these cookies as directed and they come out moist on the inside and slightly crunchy on the outside. They are also GREAT to make with kids because they like to roll the dough balls in the cinnamon-sugar mix.
1 Tbsp. white granulated sugar
1 Tbsp. cinnamon, ground
1/2 cup butter, softened
1/2 cup Crisco shortening (I use the bars of Crisco that look kind of like butter, but regular flavor)
1-1/2 cups sugar
2 eggs
1 tsp. vanilla extract
2-3/4 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cream of tartar (found in your spice aisle)
Combine 1 tablespoon sugar and 1 tablespoon of cinnamon together in a small bowl and set aside. Cream together the butter and shortening; gradually add 1-1/2 cups sugar. Add the eggs and beat well. Stir in the vanilla extract. Sift together the flour, baking soda, salt and cream of tartar in a medium bowl. Add flour mixture to butter mixture and mix well all together. Shape the dough into 1-inch balls, and roll in reserved cinnamon/sugar mixture. Place 2 inches apart on lightly greased cookie sheets. Bake at 400 degrees F for 6 minutes or until lightly browned. Remove to a wire rack to cool. Yields about 4 dozen cookies. Yummy with a cold glass of milk (as are most cookies).
Enjoy.
1 Tbsp. white granulated sugar
1 Tbsp. cinnamon, ground
1/2 cup butter, softened
1/2 cup Crisco shortening (I use the bars of Crisco that look kind of like butter, but regular flavor)
1-1/2 cups sugar
2 eggs
1 tsp. vanilla extract
2-3/4 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cream of tartar (found in your spice aisle)
Combine 1 tablespoon sugar and 1 tablespoon of cinnamon together in a small bowl and set aside. Cream together the butter and shortening; gradually add 1-1/2 cups sugar. Add the eggs and beat well. Stir in the vanilla extract. Sift together the flour, baking soda, salt and cream of tartar in a medium bowl. Add flour mixture to butter mixture and mix well all together. Shape the dough into 1-inch balls, and roll in reserved cinnamon/sugar mixture. Place 2 inches apart on lightly greased cookie sheets. Bake at 400 degrees F for 6 minutes or until lightly browned. Remove to a wire rack to cool. Yields about 4 dozen cookies. Yummy with a cold glass of milk (as are most cookies).
Enjoy.
Thursday, August 4, 2011
Peanut Butter Brownies
1 box Brownie Mix
Bake Brownies as directed on the box, cool completely
Frosting*
1 box Powered Sugar
1- 8 oz. package cream cheese
1/8 cup Peanut Butter (1/4 cup for more peanut butter flavor...I chose more)
4 Tablespoons milk (more milk for a smoother consistency if needed)
Optional: ½ cup chocolate chips, melted
Frost cooled brownies and drizzle chocolate over the frosting and refrigerate overnight.
*Frosting is enough to frost a large pan (2 boxes) of brownies.
Frosting recipe may be cut in half
Note: For the Christmas Holiday, you can substitute ½ cup crushed candy canes for the peanut butter with or without the chocolate drizzle
Bake Brownies as directed on the box, cool completely
Frosting*
1 box Powered Sugar
1- 8 oz. package cream cheese
1/8 cup Peanut Butter (1/4 cup for more peanut butter flavor...I chose more)
4 Tablespoons milk (more milk for a smoother consistency if needed)
Optional: ½ cup chocolate chips, melted
Frost cooled brownies and drizzle chocolate over the frosting and refrigerate overnight.
*Frosting is enough to frost a large pan (2 boxes) of brownies.
Frosting recipe may be cut in half
Note: For the Christmas Holiday, you can substitute ½ cup crushed candy canes for the peanut butter with or without the chocolate drizzle
Blue Cheese Waldorf Salad
Blue Cheese lovers, unite!! You will love this salad. It's adapted from recipe given to me by one of my work friends, Rene (the good Rene for those of you keeping track). She got it from Emeril, so you know it has to be delicious. BAM!
1/4 cup mayonnaise
1 Tbsp. apple cider vinegar
1/3 to 1/2 cup buttermilk
1/2 cup crumbled blue cheese
1/4 cup grated onion (ok, I guess you can leave that out if you really don't like onions)
1/4 tsp. salt
1/8 tsp freshly ground black pepper
pinch cayenne pepper
2 cups diced sweet red apples, (like Gala or Jonathan, 2-3 med. size)
1 cup thinly sliced celery
1/2 cup red seedless grapes, halved
1/2 cup walnut pieces, broken (or not...yuck, I hate nuts in my salad)
1 head bib lettuce, cored and leaves separated
In a bowl, whisk together the mayonnaise and vinegar. Slowly add the buttermilk, whisking to thicken. Add the blue cheese, onion (or not, I do), salt, pepper and cayenne. Whisk to combine all, adding more buttermilk if desired. Add the chopped apples, celery, grapes and walnuts if desired (yuck! none for me). Toss all well.
You can either arrange the lettuce leaves on six salad plates and top with the tossed salad mixture, or my family prefers to mix bib lettuce with romaine and toss the lettuce together with the fruited salad mixture. No matter how you serve it, it is DELICIOUS and has been our traditional salad for Christmas Eve dinner for about five years now. Right along side our BBQ'd steaks,steamed king crab legs, baked potatoes and garlic bread.
Enjoy.
1/4 cup mayonnaise
1 Tbsp. apple cider vinegar
1/3 to 1/2 cup buttermilk
1/2 cup crumbled blue cheese
1/4 cup grated onion (ok, I guess you can leave that out if you really don't like onions)
1/4 tsp. salt
1/8 tsp freshly ground black pepper
pinch cayenne pepper
2 cups diced sweet red apples, (like Gala or Jonathan, 2-3 med. size)
1 cup thinly sliced celery
1/2 cup red seedless grapes, halved
1/2 cup walnut pieces, broken (or not...yuck, I hate nuts in my salad)
1 head bib lettuce, cored and leaves separated
In a bowl, whisk together the mayonnaise and vinegar. Slowly add the buttermilk, whisking to thicken. Add the blue cheese, onion (or not, I do), salt, pepper and cayenne. Whisk to combine all, adding more buttermilk if desired. Add the chopped apples, celery, grapes and walnuts if desired (yuck! none for me). Toss all well.
You can either arrange the lettuce leaves on six salad plates and top with the tossed salad mixture, or my family prefers to mix bib lettuce with romaine and toss the lettuce together with the fruited salad mixture. No matter how you serve it, it is DELICIOUS and has been our traditional salad for Christmas Eve dinner for about five years now. Right along side our BBQ'd steaks,steamed king crab legs, baked potatoes and garlic bread.
Enjoy.
Macaroni with Four Cheeses
This is especially for my son, Cory. We always have ham for Christmas day dinner and he is the one who requested a change from cheese potatoes to homemade macaroni and cheese. This is also courtesy of Chef Emeril Lagasse...so, BAM!
4 Tbsp. butter, plus 2 Tbsp, plus 1 Tbsp.
4 Tbsp. flour
2 cups half and half (I use fat free half n half...yes, look for it)
3/4 tsp. salt
1/4 tsp. ground white pepper
1/4 tsp Emeril's Red Hot Sauce (or whatever you can find if your store doesn't carry this one)
8 1/2 oz. grated Parmigiano-Reggiano, or other good quality parmesan cheese (about 2 cups)
1 pound elbow macaroni
1/2 tsp minced fresh garlic
4 oz. grated cheddar cheese
4 oz. grated fontina cheese
4 oz. grated gruyere cheese (or Swiss Cheese)
1/4 cup fresh bread crumbs (but I used progresso brand 'cause it's what I have on hand)
1/2 tsp. Essence or Creole Seasoning (if you don't have any of Emeril's Essence, recipe follows)
Make your own Essence:
2 1/2 Tbsp. paprika
2 Tbsp. salt
2 Tbsp. Garlic Powder
1 Tbsp. Black Pepper
1 Tbsp. Onion Powder
1 Tbsp. Cayenne Pepper
1 Tbsp. dried Oregano
1 Tbsp. dried Thyme
Mix all together, yields 2/3 cup of Essence
Macaroni and Cheese Directions:
In a heavy, medium saucepan, melt 4 Tbsp of butter over low heat. Add the flour and stir to combine. cook stirring constantly for 3 minutes. Increase the heat to medium and whisk in the half and half, little by little. Cook until thickened, about 4-5 minutes, stirring frequently. Remove from the heat, season with the salt, pepper, hot sauce and 4 oz. of the grated parmesan. Stir intil cheese is melted and sauce is smooth. Cover and set aside.
Preheat oven to 350 degrees F.
Fill a large got with water and bring to a boil over high heat. Add salt to tast and while stirring, add the macaroni. Return to a boil, reduce the heat to a low boil and cook for a bout 5 minutes, or until macaroni is very al dente (slightly undercooked). Drain in a colander and return the macaroni to the pot. Add 2 Tbsp. of the butter and the garlic and stir to combine. Add the sauce and stire until well combined. Set aside.
Use the remaining tablespoon of butter to grease a 3-quart baking dish and set aside.
In a large bowl, combine 4 oz. of remaining parmesan cheese, cheddar, fontina and gruyere cheeses. Toss to combine.
Place 1/3 of the macaroni in the bottom of prepared baking dish. Top with 1/3 of the mixed cheeses. Top with another 1/3 of the macaroni and another 1/3 of the cheeses. Repeat with the remaining macaroni and Cheese mixture. In a small bowl combine the bread crumbs, remaining 1/2 oz grated parmesan, and the Essence. Sprinkle over the top of the macaroni and cheese.
Bake for 40-45 minutes, or until bubbly and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving.
Well worth the effort...although, I only allow this decadence once a year for Christmas Day. BAM!
4 Tbsp. butter, plus 2 Tbsp, plus 1 Tbsp.
4 Tbsp. flour
2 cups half and half (I use fat free half n half...yes, look for it)
3/4 tsp. salt
1/4 tsp. ground white pepper
1/4 tsp Emeril's Red Hot Sauce (or whatever you can find if your store doesn't carry this one)
8 1/2 oz. grated Parmigiano-Reggiano, or other good quality parmesan cheese (about 2 cups)
1 pound elbow macaroni
1/2 tsp minced fresh garlic
4 oz. grated cheddar cheese
4 oz. grated fontina cheese
4 oz. grated gruyere cheese (or Swiss Cheese)
1/4 cup fresh bread crumbs (but I used progresso brand 'cause it's what I have on hand)
1/2 tsp. Essence or Creole Seasoning (if you don't have any of Emeril's Essence, recipe follows)
Make your own Essence:
2 1/2 Tbsp. paprika
2 Tbsp. salt
2 Tbsp. Garlic Powder
1 Tbsp. Black Pepper
1 Tbsp. Onion Powder
1 Tbsp. Cayenne Pepper
1 Tbsp. dried Oregano
1 Tbsp. dried Thyme
Mix all together, yields 2/3 cup of Essence
Macaroni and Cheese Directions:
In a heavy, medium saucepan, melt 4 Tbsp of butter over low heat. Add the flour and stir to combine. cook stirring constantly for 3 minutes. Increase the heat to medium and whisk in the half and half, little by little. Cook until thickened, about 4-5 minutes, stirring frequently. Remove from the heat, season with the salt, pepper, hot sauce and 4 oz. of the grated parmesan. Stir intil cheese is melted and sauce is smooth. Cover and set aside.
Preheat oven to 350 degrees F.
Fill a large got with water and bring to a boil over high heat. Add salt to tast and while stirring, add the macaroni. Return to a boil, reduce the heat to a low boil and cook for a bout 5 minutes, or until macaroni is very al dente (slightly undercooked). Drain in a colander and return the macaroni to the pot. Add 2 Tbsp. of the butter and the garlic and stir to combine. Add the sauce and stire until well combined. Set aside.
Use the remaining tablespoon of butter to grease a 3-quart baking dish and set aside.
In a large bowl, combine 4 oz. of remaining parmesan cheese, cheddar, fontina and gruyere cheeses. Toss to combine.
Place 1/3 of the macaroni in the bottom of prepared baking dish. Top with 1/3 of the mixed cheeses. Top with another 1/3 of the macaroni and another 1/3 of the cheeses. Repeat with the remaining macaroni and Cheese mixture. In a small bowl combine the bread crumbs, remaining 1/2 oz grated parmesan, and the Essence. Sprinkle over the top of the macaroni and cheese.
Bake for 40-45 minutes, or until bubbly and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving.
Well worth the effort...although, I only allow this decadence once a year for Christmas Day. BAM!
Rum Cake...m-mm-mmm-good!
1 pkg. Duncan Hines Butter Recipe Golden Cake Mix
1 pkg. Instant vanilla pudding mix
4 large eggs
1/2 cup Rum
1/2 cup oil
1/2 cup water
1/2 cup to 1 cup chopped walnuts
Grease 2 loaf pans well. Place chopped nuts in bottom of pans. Beat remaining ingredients together at high speed for 4 minutes. Divide batter between the two pans and bake at 325* for 1 hour. Take cakes out of the oven and let cool and "fall".
In a saucepan, mix together:
1/4 cup rum
1/4 cup water
1 cup brown sugar
1 cube butter (1/2 cup)
Boil for three minutes. Pour over cooled (and fallen) cake. Let rest until all the sauce has been absorbed. Turn pan over to release cake with the nuts being on the top on the cake now. Tastes better after it sits for a day. Wrap as a lovely...rum-ly fragrant gift cake. Yummy with coffee.
1 pkg. Instant vanilla pudding mix
4 large eggs
1/2 cup Rum
1/2 cup oil
1/2 cup water
1/2 cup to 1 cup chopped walnuts
Grease 2 loaf pans well. Place chopped nuts in bottom of pans. Beat remaining ingredients together at high speed for 4 minutes. Divide batter between the two pans and bake at 325* for 1 hour. Take cakes out of the oven and let cool and "fall".
In a saucepan, mix together:
1/4 cup rum
1/4 cup water
1 cup brown sugar
1 cube butter (1/2 cup)
Boil for three minutes. Pour over cooled (and fallen) cake. Let rest until all the sauce has been absorbed. Turn pan over to release cake with the nuts being on the top on the cake now. Tastes better after it sits for a day. Wrap as a lovely...rum-ly fragrant gift cake. Yummy with coffee.
Snowball Cookies
Snowball Cookies-I think mom got this recipe from Aunt Ro after one of her famous holiday parties. Sorry I couldn't find it before Christmas...but here it is now.
3/4 cup butter, softened
1 tsp. vanilla
1 TBSP water
1/3 cup sugar
Combine above ingredients and cream together.
2 cups flour
6 oz. mini chocolate chips
1 cup finely chopped pecans
Stir into already combined mixture.
Roll dough into 1-inch balls, bake on ungreased cookie sheet 300* for 30 minutes. Roll in POWDERED SUGAR to coat when almost cool.
Delicious!
3/4 cup butter, softened
1 tsp. vanilla
1 TBSP water
1/3 cup sugar
Combine above ingredients and cream together.
2 cups flour
6 oz. mini chocolate chips
1 cup finely chopped pecans
Stir into already combined mixture.
Roll dough into 1-inch balls, bake on ungreased cookie sheet 300* for 30 minutes. Roll in POWDERED SUGAR to coat when almost cool.
Delicious!
Egg Nog Punch
Family tradition was to have an open house on Christmas Eve. This punch was always there and decadently delicious...
Egg Nog
12 eggs
1 1/2 cups sugar
1 quart cream (Half n Half)
1/2 pint whipping cream (not whipped, just in the carton)
1 quart brandy or bourbon
2 cups rum
1 pint Dreyers Vanilla Ice Cream
Separate egg whites from yolks. Beat yolks and add sugar. Blend in the balance of ingredients, except for the ice cream shich you float on top of the large punch bowl.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I found the following recipe on the internet...it has better instructions...but, you could apply them to the above ingredients since mom isn't around to ask specifically how to make her Egg Nog anymore. :(
Traditional Eggnog Recipe
12 eggs, separated
6 cups milk
2 cups heavy/ thickened cream
2 cups bourbon
1+ ½ cups sugar
¾ cup brandy
2 teaspoons ground nutmeg
In a large bowl and using a mixer, beat the egg yolks together with the sugar for approx 10 minutes (you want the mixture to be firm and the colour of butter).
Very slowly, add in the bourbon and brandy - just a little at a time.
When bourbon and brandy have been added, allow the mixture to cool in the fridge (for up to 6 hours, depending on how long before your party you're making the eggnog).
30 minutes before your guests arrive, stir the milk into the chilled yolk mixture.
Stir in 1+ ½ teaspoons ground nutmeg.
In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks.
In yet another bowl, beat the egg whites until stiff peaks form.
Gently fold the egg white mixture into the egg yolk mixture.
Gently fold the cream into the egg mixture.
After ladling into cups, garnish with the remainder of the ground nutmeg.
Serves: 8.
Egg Nog
12 eggs
1 1/2 cups sugar
1 quart cream (Half n Half)
1/2 pint whipping cream (not whipped, just in the carton)
1 quart brandy or bourbon
2 cups rum
1 pint Dreyers Vanilla Ice Cream
Separate egg whites from yolks. Beat yolks and add sugar. Blend in the balance of ingredients, except for the ice cream shich you float on top of the large punch bowl.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I found the following recipe on the internet...it has better instructions...but, you could apply them to the above ingredients since mom isn't around to ask specifically how to make her Egg Nog anymore. :(
Traditional Eggnog Recipe
12 eggs, separated
6 cups milk
2 cups heavy/ thickened cream
2 cups bourbon
1+ ½ cups sugar
¾ cup brandy
2 teaspoons ground nutmeg
In a large bowl and using a mixer, beat the egg yolks together with the sugar for approx 10 minutes (you want the mixture to be firm and the colour of butter).
Very slowly, add in the bourbon and brandy - just a little at a time.
When bourbon and brandy have been added, allow the mixture to cool in the fridge (for up to 6 hours, depending on how long before your party you're making the eggnog).
30 minutes before your guests arrive, stir the milk into the chilled yolk mixture.
Stir in 1+ ½ teaspoons ground nutmeg.
In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks.
In yet another bowl, beat the egg whites until stiff peaks form.
Gently fold the egg white mixture into the egg yolk mixture.
Gently fold the cream into the egg mixture.
After ladling into cups, garnish with the remainder of the ground nutmeg.
Serves: 8.
Rum Balls
Rum Balls
(Christi, I found this written on the back of a recipe in mom's writing for spicy pineapple zucchini bread.)
4 cups vanilla wafers, crushed
1 1/2 cups powdered sugar
4 Tbsp. or more of cocoa
3/4 cup light rum
4 Tbsp. white Karo brand corn syrup
3 cups walnuts
Crush vanilla wafers. Mix all ingredients together. Shape into 1" balls and roll in additional powdered sugar. Store in an airtight container.
(Christi, I found this written on the back of a recipe in mom's writing for spicy pineapple zucchini bread.)
4 cups vanilla wafers, crushed
1 1/2 cups powdered sugar
4 Tbsp. or more of cocoa
3/4 cup light rum
4 Tbsp. white Karo brand corn syrup
3 cups walnuts
Crush vanilla wafers. Mix all ingredients together. Shape into 1" balls and roll in additional powdered sugar. Store in an airtight container.
Christmas Ornament Dough
A recipe from Heloise...Inexpensive and fun to make!!
2 cups baking soda
1 cup cornstarch
1-1/4 cups water
Food Coloring (optional)
Combine the baking soda and cornstarch in a saucepan. Add the water and some food coloring (if desired). Heat over medium heat, stirring constantly until mixture is like wet mashed potato consistency. Pour onto a plate and cover with a damp cloth. Allow mixture to cool and then knead until smooth. Use immediately or store in a ziploc -style bag in the refrigerator. Shape into ornaments either by hand or by using cookie cutters. Don't forget to cut a hang-hole (the end of a straw is perfect for this). Dry the ornaments overnight or place in the oven at 250*F for about 15 minutes. Once dry and cool, they can be painted or decorated. Then finish them off with a coat of varnish or clear nail polish.
2 cups baking soda
1 cup cornstarch
1-1/4 cups water
Food Coloring (optional)
Combine the baking soda and cornstarch in a saucepan. Add the water and some food coloring (if desired). Heat over medium heat, stirring constantly until mixture is like wet mashed potato consistency. Pour onto a plate and cover with a damp cloth. Allow mixture to cool and then knead until smooth. Use immediately or store in a ziploc -style bag in the refrigerator. Shape into ornaments either by hand or by using cookie cutters. Don't forget to cut a hang-hole (the end of a straw is perfect for this). Dry the ornaments overnight or place in the oven at 250*F for about 15 minutes. Once dry and cool, they can be painted or decorated. Then finish them off with a coat of varnish or clear nail polish.
Baked Omelette
12 slices white sandwich bread butter
1 pkg. bacon (or sausage)
1/2 lb. grated cheddar cheese
6 eggs, lightly beaten
3 cups milk
pepper to taste
1/2 tsp. dry mustard
1/2 cup chopped onion
Spray a 9"x13" baking dish with cooking spray. Butter bread lightly on one side, line bottom of baking dish with 6 slices, buttered side up. Cook bacon (or sausage). Crumble half of cooked meat over bread. Sprinkle half of onion and cheese over meat. Repeat layers with bread, meat, onion and cheese. Mix together eggs, milk and spices, pour over bread mixture, cover with plastic wrap and refrigerate for three hours or overnight. Bake at 350* in uncovered dish for 45 minutes. (Pop in the oven when you wake up Christmas morning. When you are done opening gifts, breakfast is ready)
1 pkg. bacon (or sausage)
1/2 lb. grated cheddar cheese
6 eggs, lightly beaten
3 cups milk
pepper to taste
1/2 tsp. dry mustard
1/2 cup chopped onion
Spray a 9"x13" baking dish with cooking spray. Butter bread lightly on one side, line bottom of baking dish with 6 slices, buttered side up. Cook bacon (or sausage). Crumble half of cooked meat over bread. Sprinkle half of onion and cheese over meat. Repeat layers with bread, meat, onion and cheese. Mix together eggs, milk and spices, pour over bread mixture, cover with plastic wrap and refrigerate for three hours or overnight. Bake at 350* in uncovered dish for 45 minutes. (Pop in the oven when you wake up Christmas morning. When you are done opening gifts, breakfast is ready)
Subscribe to:
Posts (Atom)