Poinsettia Sipper

This will definitely be served at my holiday party this year. It looks great, haven't tried it yet though.

1 (64oz) bottle 100% cranberry juice, chilled
1 cup thawed orange juice concentrate
1 (1-liter) bottle sprite
1 lime, thinly sliced
1/2 cup fresh cranberries

Stir together first 3 ingredients in a large pitcher; garnish with lime slices and cranberries.
Yield 16-1/2 cups

from 2008 Christmas with Southern Living


Egg rolls

Holy cow I think these are the ones me and my sister made at her place. I didn't realize I had this recipe. Markus begs me to make these for him, but I didn't think I had this. Very good. We made them for the first time and we couldn't stop eating them :)

1 tbls sesame seeds
1 tbls dark sesame oil
2 green onions with tops, sliced
1 tbl minced fresh ginger
2 cloves garlic, minced
2 cups shredded napa cabbage
1 cup shredded carrots
1/2 cup chopped celery
1/2 cup chopped mushrooms
4 oz fresh or canned bean sprouts, rinsed
1 can (15-oz) chick peas, rinsed and drained
1-1/2 tsp low sodium soy sauce
Black pepper (optional)
1 egg, beaten
12 egg roll wrappers
peanut or vegetable oil
Plum Dipping sauce (recipe follows)

Combine sesame seeds and sesame oil in large skillet. Cook and stir over low heat 2-3 min or until sesame seeds begin to brown. Add green onions, ginger and garlic; cook and stir 1-2 min. Add cabbage, carrots, celery, mushrooms and bean sprouts; cover. cook 8 min or until cabbage is wilted. Stir in chick peas and soy sauce; season to taste with pepper, if desired. Cool 10 min; stir in egg.

Place 1/3 cup vegetable mixture near one corner of egg roll wrapper. Brush edges of egg roll wrapper with water. fold bottom corner of egg roll wrapper up over filling; fold sides in and roll up. Repeat with remaining filling and egg roll wrappers.

Heat 1-inch peanut oil in large, heavy saucepan over med-high heat until oil is 375 degrees; adjust heat to maintain temperature. Fry egg rolls 3-5 min or until golden. Drain on paper towels; serve hot with plum dipping sauce.
makes 12 servings

Plum Dipping Sauce

2/3 cup plum sauce
2 green onions with tops, sliced
3 tbls low-sodium soy sauce
2 tbls rice wine vinegar or cider vinegar
1 tbls grated fresh ginger
1 tbls honey
3-4 drops hot chili oil (optional)

Combine all ingredients in med bowl; mix well. Cover; refrigerate until ready to serve.

*we never tried the dipping sauce, so if anyone does, let me know what you think

Fresh Lemonade

One day I will have a lemon tree and just run in the backyard so I can have this everyday. Until then it will be a special thing in my house. I'm a sucker for FRESH lemonade.

1 cup freshly squeezed lemon juice (5-6 lemons)
1/2 cup- 3/4 cup superfine sugar, to taste
1 cup crushed ice
4 cups water

Place all ingredients in a blender and process until completely smooth. Serve over ice.
Barefoot Contessa

Sugar and Spice Pecans

I love these around the holidays. Package these coated pecans in little gift bags, or set them out as hors d'oeurves at a holiday gathering.

1 cup sugar
2 tsp pumpkin pie spice
2 tsp grated orange rind
1/4 tsp salt
2 egg whites
1/4 cup butter, melted
4 cups pecan halves

Stir together first 4 ingredients. Beat egg whites at high speed with mixer until foamy. Gradually add sugar mixture, beating at high speed until soft peaks form. Fold in melted butter and pecan halves. Spread coated nuts in a single layer on a large jellyroll pan lined with nonstick aluminum foil or parchment paper.

Bake @ 250 for 45min or until nuts are toasted, stirring every 15 minutes. Remove from oven; let cool completely on pan. Remove from pan. Store in an airtight container up to 2 weeks.
Yield: 4 cups.
from Christmas with Southern Living 2005


Enchilada Pie or Casserole

My best friend gave me this recipe and it comes straight from her momma's kitchen. We love it for an easy quick dinner. Seasoned just right, it tastes pretty good too.

1 lb. ground beef (can subsitute chicken)
1 union, chopped (saute with meat)
1 can cream of mushroom soup
1 can enchilada sauce
1 can petmilk
1 pkg flour tortillas (10ct)
2 cups shredded mozeralla & cheddar cheese

Place 5 tortillas or enough to cover the bottom of a 9 x 13 dish. Mix together all ingredients (except cheese) and pour 1/2 onto tortillas. Take 1 cup of cheese and put on meat mixture. Continue with the next layer and end with cheese on top.

Bake @ 350 until bubbly and heat through.
from Karen Throckmorton

Pineapple Salsa

Nice and fresh just the way I like it. Yummy and very colorful too.

1 pineapple
1 large red onion
1 bunch of cilantro
2 cloves garlic
Tonys or other cajun seasoning

Finely chop all & mix. Go easy on the Cilantro cause it can overpower the salsa very easily.
from Miranda Guillion


Nanny's Punch

This stuff is awesome.  Markus' nanny made this at our engagement party a few years ago.  Yum Yum

6 ripe bananas mashed
4 oz pineapple juice concentrate frozen
6 oz lemonade concentrate frozen
12 oz orange juice concentrate frozen
2 cups of sugar
40-60 oz of lemon lime soda

Blend bananas, juices (frozen) in blender.  Add sugar, mix well.  Separate in containers or bags and freeze.  Thaw until mushy but still somewhat frozen.  When ready to serve, add soda


Heber's Mom's Bread

I wish I knew Heber's mothers name, but I don't. Heber & Helen are crazy about this dough recipe/bread. It's yummy. They got us hooked.

1-1/2 c water
2 tbls olive oil
4 tbls sugar
1 tsp salt
4 c flour
2 tsp yeast

Put in breadmaker in order they appear and put on dough cycle. Once completed, form into loaves, bread sticks anything you want.

*parmesan cheese, or cinnamon & sugar can be added to create something yummy too.
Given to me by Heber Tuft


Greek Bread

Oh yummy. This bread is awesome. Great thing to bring to a pot luck. No one will ever guess what is in it. Enjoy!

1 loaf French or Italian bread, cut lengthwise
1 can chopped black olives
1 bunch (approx 6) green onions, chopped fine
1 stick margarine, melted
1/2 tbsp garlic powder
2 c mozzarella cheese
1/2 c mayo

Melt margarine + add all other ingredients. Spread on bread. Bake 350 degrees for approx. 20 min. Leave in longer if you prefer crispy, but watch closely.
From J. Benard a friend from BRWC


Peanut Butter Cookies

Just tried these today and Markus and I both ate 5 each straight out of the oven.  Yum Yum

1 c sugar
1 stick butter, room temp
1 egg
1 c smooth peanut butter, it's always crunchy for me
1 tsp vanilla
1/2 tsp salt
1/2 tsp baking soda
1-1/2 c flour
*I added 1/2 c peanut butter chips

Preheat oven to 375.  Grease baking sheet.  In a large bowl, cream together sugar and butter.  Beat in egg mixure.  Mix in PB and vanilla until smooth and creamy.  Stir in salt, baking soda, and flour until well combined.  Roll dough into 1-in balls.  Place on baking sheet and flatten with fork.  Bake for 12-15 min (I did mine for 8.5 min)
From Food Network.com


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