This is harder than you would think-- Good luck!! SCATTERGORIES...it's
harder than it looks! Copy and paste into a new email. When you are
done,
send it on, including to the person who sent it to you. *Use the 1st
letter
of your name to answer each of the following... *they have to be real
places
names, things...nothing made up! Try to use different answers if the
person
in front of you had the same 1st initial. (WHICH BY THE WAY IS HARD IF
YOU
ALREADY READ THEIR ANSWERS) You CAN'T use your name for the boy/girl.
1. What is your name: Cherylann
2. 4 letter word: Chat
3. Vehicle: Corvette
4. City: Chicago
5. Boy's Name: Christian
6. Girl's Name: Caitlyn
7. Alcoholic drink: Corona
8. Occupation: Chiropractor
9. Something you wear: Cardigan
10. Celebrity: Courtney Cox
11. Food: Celery
12. Something found in a bathroom: Curling Iron
13. Reason for Being Late: Car trouble
14. Cartoon Character: Chuckie (from Rugrats)
15. Something You Shout: Call Me
16. Animal: Cougar
17. Body part: Chin
18. Word to describe you: Courteous
Monday, December 31, 2007
Saturday, December 29, 2007
Update on NY Lunch...
For some reason, I still have fresh herbs growing outside in my patio container. So, I am going to be using Fresh Rosemary & Fresh Thyme, rather than dried. I will let you know how it tastes. I love fresh rosemary!!!! I'm glad it's still growing:)
Friday, December 28, 2007
New Year's Day Dinner
For New Year's Day, we will have Pork Tenderloin, Greasy Rice, Green Beans, Turnip Greens, Black Eye Peas, Rolls, Lemon Meringue Pie & Chocolate Cake.
Here are the recipes.
Easy Lemon Rosemary Pork Tenderloin
Recipe By : Cherylann
Serving Size : 8
Categories : Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium onion -- finely chopped
2 Tablespoons olive oil -- or canola oil
lemon pepper -- generous amounts
1 Tablespoon dried rosemary
1 Tablespoon dried thyme
1 Tablespoon garlic powder
1/2 teaspoon salt
2 pounds pork tenderloin
Preheat oven to 400°.
Combine the onion, olive oil, lemon pepper, rosemary, thyme, garlic powder and salt; rub over tenderloin.
Place on a rack in a shallow roasting pan.
Bake, uncovered, for 45-50 minutes or until a meat thermometer reads 160°.
Cover with foil; let stand for 10 minutes before slicing.
Greasy Rice
Recipe By :Cherylann
Serving Size : 6
Categories : Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups pork broth -- from broiling a pork roast
1 cup long-grain rice
salt and pepper -- to taste
Boil rice in broth according to package directions.
NOTES : Can also use chicken broth.
Skinny Seasoned Green Beans
Recipe By : Cherylann
Serving Size : 5
Categories : Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
28 ounces green beans
1 small onion
1 can chicken broth
salt and pepper -- to taste
Empty beans into strainer and rinse thoroughly. Place in a medium pot.
Add remaining ingredients. Cook on medium heat for 10-12 minutes.
Self-Rising Flour Yeast Rolls
Recipe By : Cherylann
Serving Size : 42
Categories : Biscuits & Rolls
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup milk
1 cup hot water
1/2 cup vegetable shortening
1/2 cup sugar
2 medium eggs
1 package dry yeast
6 cups self-rising flour
Dissolve the yeast in 3 tablespoons of warm water and set aside.
Beat the eggs in a small bowl and set aside.
Melt the shortening in a small saucepan on low heat and set aside.
In large bowl, combine the milk, water, shortening, sugar and mix well.
Allow to cool until lukewarm.
Add eggs and yeast, and mix well again.
Slowly add the flour to the liquid mixture and mix thoroughly. The mixture will be somewhat loose and spongy.
Leaving the dough in the bowl, cover with a cloth, allow the dough to rise at room temperature.
When the dough has doubled in size, remove the dough from the bowl. Beat the dough down to its original size, then return the dough to its bowl.
Cover the dough again with a cloth, and refrigerate for at least 4 hours, or preferably overnight.
Remove the dough from the refrigerator, and transfer it onto a lightly floured smooth surface. Knead the dough until smooth. Divide the dough piece in half.
Make sure you have lightly floured your rolling surface and your rolling pin. Working with 1/2 of the dough at a time, roll the dough out to a thickness of 1/2 inch. Cut the dough into 2 inch circles, exactly as you would a biscuit.
Brush the tops of the rolls with melted butter. Fold the rolls in half (semicircles) and pinch them closed. Again brush the tops with butter.
Transfer the rolls onto a lightly greased baking pan, and cover. Allow the rolls to rise until their size has doubled. While the rolls are rising, preheat the oven to 400°.
Bake the rolls at 400° for 8 to 12 minutes, or until golden brown.
Yield: "3 1/2 dozen"
NOTES : If you would like to store some rolls in your freezer, bake the rolls for only 5 to 6 minutes, allow to cool, then wrap, and place in the freezer compartment.
When ready to use, preheat oven to 400°; bake for 5 to 6 minutes, or until golden brown.
Lemon Meringue Pie
Recipe By : Cherylann
Serving Size : 8
Categories : Pies & Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups sugar
5 Tablespoons cornstarch
2 egg yolks
1 Tablespoon unsalted butter
2 teaspoons lemon peel -- finely shredded
1/3 cup fresh lemon juice
3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 Tablespoons sugar
1 9 inch pie crust -- baked
Preheat oven to 350°.
For filling, in a medium saucepan, combine 1 1/2 cups sugar, cornstarch and a dash of salt. Gradually stir in 1 1/2 cups water. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat. Cook and stir 2 more minutes. Remove from heat. Lightly beat egg yolks with a fork. Gradually stir about half of the hot filling into the beaten yolks. Return egg yolk mixture to the remaining hot filling in saucepan. Bring to a gentle boil. Cook 2 minutes more. Remove from heat. Stir in butter and lemon peel. Gently stir in lemon juice. Keep warm while preparing meringue.
In large mixing bowl, combine egg whites, vanilla and cream of tartar. Beat with electric mixer on medium speed about 1 minute or until soft peaks form. Gradually add 6 Tablespoons sugar, 1 Tablespoon at a time, beating on High speed about 4 minutes more or until mixture forms stiff peaks and sugar is dissolved.
Pour warm filling into baked pie crust. Immediately spread meringue over warm filling, sealing to edges. Bake 15 minutes. Cool for 1 hour on a wire rack. Chill 3-6 hours before serving.
All-American Chocolate Cake
Recipe By : Cherylann
Serving Size : 10
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces unsweetened chocolate
1 cup shortening -- or 1/2 pound butter
2 teaspoons vanilla
2 cups cake flour
2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup milk
4 eggs
Preheat oven to 350°. Grease and flour two 9" cake pans.
In a small, heavy-bottomed pan, melt chocolate and shortening, stirring over low heat until smooth and melted. Remove from heat and stir in vanilla.
In large bowl, combine flour, sugar, baking powder, baking soda and salt. Add chocolate mixture, milk and eggs, beating until smooth.
Spread mixture into two cake pans. Bake for 30-35 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans 5 minutes before turning out onto wire rack.
Here are the recipes.
Easy Lemon Rosemary Pork Tenderloin
Recipe By : Cherylann
Serving Size : 8
Categories : Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium onion -- finely chopped
2 Tablespoons olive oil -- or canola oil
lemon pepper -- generous amounts
1 Tablespoon dried rosemary
1 Tablespoon dried thyme
1 Tablespoon garlic powder
1/2 teaspoon salt
2 pounds pork tenderloin
Preheat oven to 400°.
Combine the onion, olive oil, lemon pepper, rosemary, thyme, garlic powder and salt; rub over tenderloin.
Place on a rack in a shallow roasting pan.
Bake, uncovered, for 45-50 minutes or until a meat thermometer reads 160°.
Cover with foil; let stand for 10 minutes before slicing.
Greasy Rice
Recipe By :Cherylann
Serving Size : 6
Categories : Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups pork broth -- from broiling a pork roast
1 cup long-grain rice
salt and pepper -- to taste
Boil rice in broth according to package directions.
NOTES : Can also use chicken broth.
Skinny Seasoned Green Beans
Recipe By : Cherylann
Serving Size : 5
Categories : Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
28 ounces green beans
1 small onion
1 can chicken broth
salt and pepper -- to taste
Empty beans into strainer and rinse thoroughly. Place in a medium pot.
Add remaining ingredients. Cook on medium heat for 10-12 minutes.
Self-Rising Flour Yeast Rolls
Recipe By : Cherylann
Serving Size : 42
Categories : Biscuits & Rolls
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup milk
1 cup hot water
1/2 cup vegetable shortening
1/2 cup sugar
2 medium eggs
1 package dry yeast
6 cups self-rising flour
Dissolve the yeast in 3 tablespoons of warm water and set aside.
Beat the eggs in a small bowl and set aside.
Melt the shortening in a small saucepan on low heat and set aside.
In large bowl, combine the milk, water, shortening, sugar and mix well.
Allow to cool until lukewarm.
Add eggs and yeast, and mix well again.
Slowly add the flour to the liquid mixture and mix thoroughly. The mixture will be somewhat loose and spongy.
Leaving the dough in the bowl, cover with a cloth, allow the dough to rise at room temperature.
When the dough has doubled in size, remove the dough from the bowl. Beat the dough down to its original size, then return the dough to its bowl.
Cover the dough again with a cloth, and refrigerate for at least 4 hours, or preferably overnight.
Remove the dough from the refrigerator, and transfer it onto a lightly floured smooth surface. Knead the dough until smooth. Divide the dough piece in half.
Make sure you have lightly floured your rolling surface and your rolling pin. Working with 1/2 of the dough at a time, roll the dough out to a thickness of 1/2 inch. Cut the dough into 2 inch circles, exactly as you would a biscuit.
Brush the tops of the rolls with melted butter. Fold the rolls in half (semicircles) and pinch them closed. Again brush the tops with butter.
Transfer the rolls onto a lightly greased baking pan, and cover. Allow the rolls to rise until their size has doubled. While the rolls are rising, preheat the oven to 400°.
Bake the rolls at 400° for 8 to 12 minutes, or until golden brown.
Yield: "3 1/2 dozen"
NOTES : If you would like to store some rolls in your freezer, bake the rolls for only 5 to 6 minutes, allow to cool, then wrap, and place in the freezer compartment.
When ready to use, preheat oven to 400°; bake for 5 to 6 minutes, or until golden brown.
Lemon Meringue Pie
Recipe By : Cherylann
Serving Size : 8
Categories : Pies & Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups sugar
5 Tablespoons cornstarch
2 egg yolks
1 Tablespoon unsalted butter
2 teaspoons lemon peel -- finely shredded
1/3 cup fresh lemon juice
3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 Tablespoons sugar
1 9 inch pie crust -- baked
Preheat oven to 350°.
For filling, in a medium saucepan, combine 1 1/2 cups sugar, cornstarch and a dash of salt. Gradually stir in 1 1/2 cups water. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat. Cook and stir 2 more minutes. Remove from heat. Lightly beat egg yolks with a fork. Gradually stir about half of the hot filling into the beaten yolks. Return egg yolk mixture to the remaining hot filling in saucepan. Bring to a gentle boil. Cook 2 minutes more. Remove from heat. Stir in butter and lemon peel. Gently stir in lemon juice. Keep warm while preparing meringue.
In large mixing bowl, combine egg whites, vanilla and cream of tartar. Beat with electric mixer on medium speed about 1 minute or until soft peaks form. Gradually add 6 Tablespoons sugar, 1 Tablespoon at a time, beating on High speed about 4 minutes more or until mixture forms stiff peaks and sugar is dissolved.
Pour warm filling into baked pie crust. Immediately spread meringue over warm filling, sealing to edges. Bake 15 minutes. Cool for 1 hour on a wire rack. Chill 3-6 hours before serving.
All-American Chocolate Cake
Recipe By : Cherylann
Serving Size : 10
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces unsweetened chocolate
1 cup shortening -- or 1/2 pound butter
2 teaspoons vanilla
2 cups cake flour
2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup milk
4 eggs
Preheat oven to 350°. Grease and flour two 9" cake pans.
In a small, heavy-bottomed pan, melt chocolate and shortening, stirring over low heat until smooth and melted. Remove from heat and stir in vanilla.
In large bowl, combine flour, sugar, baking powder, baking soda and salt. Add chocolate mixture, milk and eggs, beating until smooth.
Spread mixture into two cake pans. Bake for 30-35 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans 5 minutes before turning out onto wire rack.
New Year's Eve Appetizer Recipes
Here are my promised New Year's Eve Appetizer Recipes.
We'll also have truffles & leftover Christmas cookies:)
Most of these are already in my freezer, so I don't have that much to do. The Chex Mix is already made up too.
Here are my recipes:
Appetizer Chicken Chunks
Recipe By : Cherylann
Serving Size : 72
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 chicken breasts
1 cup cracker crumbs
1/2 cup Parmesan cheese -- grated
1/3 cup walnuts -- finely chopped
1 teaspoon dried thyme
1/2 teaspoon dried tarragon
1/2 teaspoon salt
1 clove garlic -- pressed
1/2 cup butter -- melted
Cut chicken into 1 in. cubes. In a small bowl, combine rest of the ingredients except butter. Dip cubes into melted butter, then into crumb mixture. On foil-lined baking sheet arrange pieces 1/2 inch apart. Cover and refrigerate (or freeze in single layer, then package in airtight containers. No need to thaw before baking).
Bake uncovered 400° for 15 - 20 min. until golden brown and cooked through. Serve hot.
Yield: "6 dozen"
Bacon-Cheese Puffs
Recipe By : Cherylann
Serving Size : 30
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound bacon -- crisply cooked and crumbled
2 1/2 cups shredded cheddar cheese
2 Tablespoons mustard
1 cup mayonnaise
1 loaf pumpernickel bread party slices
Preheat oven to broil.
Combine bacon, cheese, mustard and mayonnaise together; spoon onto each slice of bread.
Arrange on an ungreased baking sheet; broil until bubbly; about 5 minutes.
Bacon-Stuffed Mushrooms
Recipe By : Cherylann
Serving Size : 12
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds mushrooms -- stems removed and reserved
1/2 onion -- minced
8 slices bacon -- crisply cooked and crumbled, drippings reserved
12 ounces cream cheese -- softened
1 cup shredded cheddar cheese
Preheat oven to 350°.
Chop stems of mushrooms; mix in onion.
Saute until tender; stir in bacon.
Reduce heat; stir in cream cheese until melted.
Remove from heat; spoon cheese mixture into mushroom caps.
Arrange side-by-side on a greased baking sheet; sprinkle with cheddar cheese.
Bake for 15 minutes.
BBQ Chicken Wings
Recipe By : Cherylann
Serving Size : 32
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds chicken wings -- about 16
salt and pepper -- to taste
1/2 cup barbecue sauce
1/4 cup honey
2 Tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
tabasco sauce -- to taste; optional
Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make 2 sections. Sprinkle wing parts with salt & pepper. Place wings on a broiler pan. Broil 4-5" from the heat for 10 minutes on each side, or until chicken is brown. Transfer to crockpot.
In a bowl, combine BBQ sauce, honey, mustard, Worcestershire sauce and Tabasco to taste. Pour over chicken wings. Cover and cook on low for 4-5 hours or on high 2-2 1/2 hours.
Serving Ideas : **Serve with ranch or bleu cheese dressing, carrot sticks and celery sticks.
Cheese Straws
Recipe By : Cherylann
Serving Size : 12
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cheddar cheese -- grated
1/2 cup butter -- softened
1/8 teaspoon hot pepper sauce or sprinkle of red pepper
1 egg yolk
1 1/2 cups all-purpose flour
1/4 teaspoon salt
Preheat oven to 350°. Mix like pie crust. Roll out, cut in narrow strips and bake for 10-15 minutes.
Cherry Tomato Poppers
Recipe By : Cherylann
Serving Size : 15 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pints cherry tomatoes
1 pound bacon -- crisply cooked and crumbled
1/2 cup mayonnaise
1/2 cup onion -- minced
3 Tablespoons shredded Mozzarella cheese
Hollow out cherry tomatoes; invert and drain onto paper towels.
Combine remaining ingredients; spoon into centers of tomatoes.
Yield: "2 1/2 dozen"
Serving Ideas : Can sprinkle with fresh chopped parsley.
Sausage Balls
Recipe By : Cherylann
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sharp cheddar cheese -- grated
1 pound sausage
2 cups Bisquick® baking mix
Preheat oven to 350°.
Ingredients should be at room temperature. Combine all ingredients and shape into 1" balls.
Bake for about 20 minutes or until golden brown.
Yield: "5 dozen"
NOTES : To freeze: Flash freeze on a cookie sheet for about 15 minutes. Then put into labeled zipper bags in desired quantities (however many you'd like to gift or take to a party). Freeze.
To reheat: Heat in 350 oven for 15 minutes or in microwave for 1-2 minutes on 50% power.
Pepperoni Bites
Recipe By : Cherylann
Serving Size : 20
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup mozzarella cheese -- shredded
1/2 cup pepperoni slices -- chopped
1/2 cup pizza sauce
20 ounces refrigerated biscuits
1 Tablespoon milk
1/4 cup Parmesan cheese -- grated
Preheat oven to 350°.
For filling, in a bowl combine mozzarella, pepperoni and pizza sauce. Set aside.
Separate biscuits. Flatten biscuits to 3" circles. Place about 1 rounded Tablespoon filling in the center of each circle. Bring edges of dough together. Pinch to seal.
Place, seam side down, on greased baking sheets. Brush with milk. Sprinkle with Parmesan.
Bake for 12-15 minutes or until golden. Serve warm.
Chex Party Mix
Recipe By : Cherylann
Serving Size : 24
Categories : Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Tablespoons butter
2 Tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
9 cups combination of Corn, Rice and Wheat Chex Cereals
1 cup salted dry-roasted peanuts
3/4 cup bite-sized pretzels
1 cup bite-size cheese crackers or goldfish
Preheat oven to 250°.
In large ungreased roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated.
Bake 1 hour, stirring every 15 minutes.
Spread on paper towels until cooled.
NOTES : Store in airtight container.
Taco Dip
Recipe By : Cherylann
Serving Size : 12
Categories : This & That
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces Velveeta
16 ounces cream cheese -- softened
16 ounces salsa
1 package taco seasoning mix
1 pound ground beef -- browned and drained
1 can refried beans
1 package Spanish rice mix -- prepared as directed
1 bag Frito Scoops
Melt cheeses in a crockpot; set aside.
While melting, combine salsa, taco seasoning, beef, beans and rice; stir into cheese mixture.
Heat on low for 20 minutes.
Serve with Frito Scoops.
Serving Ideas : Top with shredded lettuce, chopped tomatoes, shredded cheddar and Monterey Jack cheeses, sliced olives and sour cream if desired.
We'll also have truffles & leftover Christmas cookies:)
Most of these are already in my freezer, so I don't have that much to do. The Chex Mix is already made up too.
Here are my recipes:
Appetizer Chicken Chunks
Recipe By : Cherylann
Serving Size : 72
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 chicken breasts
1 cup cracker crumbs
1/2 cup Parmesan cheese -- grated
1/3 cup walnuts -- finely chopped
1 teaspoon dried thyme
1/2 teaspoon dried tarragon
1/2 teaspoon salt
1 clove garlic -- pressed
1/2 cup butter -- melted
Cut chicken into 1 in. cubes. In a small bowl, combine rest of the ingredients except butter. Dip cubes into melted butter, then into crumb mixture. On foil-lined baking sheet arrange pieces 1/2 inch apart. Cover and refrigerate (or freeze in single layer, then package in airtight containers. No need to thaw before baking).
Bake uncovered 400° for 15 - 20 min. until golden brown and cooked through. Serve hot.
Yield: "6 dozen"
Bacon-Cheese Puffs
Recipe By : Cherylann
Serving Size : 30
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound bacon -- crisply cooked and crumbled
2 1/2 cups shredded cheddar cheese
2 Tablespoons mustard
1 cup mayonnaise
1 loaf pumpernickel bread party slices
Preheat oven to broil.
Combine bacon, cheese, mustard and mayonnaise together; spoon onto each slice of bread.
Arrange on an ungreased baking sheet; broil until bubbly; about 5 minutes.
Bacon-Stuffed Mushrooms
Recipe By : Cherylann
Serving Size : 12
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds mushrooms -- stems removed and reserved
1/2 onion -- minced
8 slices bacon -- crisply cooked and crumbled, drippings reserved
12 ounces cream cheese -- softened
1 cup shredded cheddar cheese
Preheat oven to 350°.
Chop stems of mushrooms; mix in onion.
Saute until tender; stir in bacon.
Reduce heat; stir in cream cheese until melted.
Remove from heat; spoon cheese mixture into mushroom caps.
Arrange side-by-side on a greased baking sheet; sprinkle with cheddar cheese.
Bake for 15 minutes.
BBQ Chicken Wings
Recipe By : Cherylann
Serving Size : 32
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds chicken wings -- about 16
salt and pepper -- to taste
1/2 cup barbecue sauce
1/4 cup honey
2 Tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
tabasco sauce -- to taste; optional
Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make 2 sections. Sprinkle wing parts with salt & pepper. Place wings on a broiler pan. Broil 4-5" from the heat for 10 minutes on each side, or until chicken is brown. Transfer to crockpot.
In a bowl, combine BBQ sauce, honey, mustard, Worcestershire sauce and Tabasco to taste. Pour over chicken wings. Cover and cook on low for 4-5 hours or on high 2-2 1/2 hours.
Serving Ideas : **Serve with ranch or bleu cheese dressing, carrot sticks and celery sticks.
Cheese Straws
Recipe By : Cherylann
Serving Size : 12
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cheddar cheese -- grated
1/2 cup butter -- softened
1/8 teaspoon hot pepper sauce or sprinkle of red pepper
1 egg yolk
1 1/2 cups all-purpose flour
1/4 teaspoon salt
Preheat oven to 350°. Mix like pie crust. Roll out, cut in narrow strips and bake for 10-15 minutes.
Cherry Tomato Poppers
Recipe By : Cherylann
Serving Size : 15 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pints cherry tomatoes
1 pound bacon -- crisply cooked and crumbled
1/2 cup mayonnaise
1/2 cup onion -- minced
3 Tablespoons shredded Mozzarella cheese
Hollow out cherry tomatoes; invert and drain onto paper towels.
Combine remaining ingredients; spoon into centers of tomatoes.
Yield: "2 1/2 dozen"
Serving Ideas : Can sprinkle with fresh chopped parsley.
Sausage Balls
Recipe By : Cherylann
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sharp cheddar cheese -- grated
1 pound sausage
2 cups Bisquick® baking mix
Preheat oven to 350°.
Ingredients should be at room temperature. Combine all ingredients and shape into 1" balls.
Bake for about 20 minutes or until golden brown.
Yield: "5 dozen"
NOTES : To freeze: Flash freeze on a cookie sheet for about 15 minutes. Then put into labeled zipper bags in desired quantities (however many you'd like to gift or take to a party). Freeze.
To reheat: Heat in 350 oven for 15 minutes or in microwave for 1-2 minutes on 50% power.
Pepperoni Bites
Recipe By : Cherylann
Serving Size : 20
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup mozzarella cheese -- shredded
1/2 cup pepperoni slices -- chopped
1/2 cup pizza sauce
20 ounces refrigerated biscuits
1 Tablespoon milk
1/4 cup Parmesan cheese -- grated
Preheat oven to 350°.
For filling, in a bowl combine mozzarella, pepperoni and pizza sauce. Set aside.
Separate biscuits. Flatten biscuits to 3" circles. Place about 1 rounded Tablespoon filling in the center of each circle. Bring edges of dough together. Pinch to seal.
Place, seam side down, on greased baking sheets. Brush with milk. Sprinkle with Parmesan.
Bake for 12-15 minutes or until golden. Serve warm.
Chex Party Mix
Recipe By : Cherylann
Serving Size : 24
Categories : Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Tablespoons butter
2 Tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
9 cups combination of Corn, Rice and Wheat Chex Cereals
1 cup salted dry-roasted peanuts
3/4 cup bite-sized pretzels
1 cup bite-size cheese crackers or goldfish
Preheat oven to 250°.
In large ungreased roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated.
Bake 1 hour, stirring every 15 minutes.
Spread on paper towels until cooled.
NOTES : Store in airtight container.
Taco Dip
Recipe By : Cherylann
Serving Size : 12
Categories : This & That
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces Velveeta
16 ounces cream cheese -- softened
16 ounces salsa
1 package taco seasoning mix
1 pound ground beef -- browned and drained
1 can refried beans
1 package Spanish rice mix -- prepared as directed
1 bag Frito Scoops
Melt cheeses in a crockpot; set aside.
While melting, combine salsa, taco seasoning, beef, beans and rice; stir into cheese mixture.
Heat on low for 20 minutes.
Serve with Frito Scoops.
Serving Ideas : Top with shredded lettuce, chopped tomatoes, shredded cheddar and Monterey Jack cheeses, sliced olives and sour cream if desired.
Thursday, December 27, 2007
364 days until Christmas...
what are you working on?
I've already started my gift/decoration shopping for next year:) Will update you more later:)
I've already started my gift/decoration shopping for next year:) Will update you more later:)
What are your plans for New Year's?
We will play games and watch dvds with the kids NY Eve. We eat a dinner of appetizers & hot cocoa. We don't go out (due to drunk drivers). We will probably all be asleep long before midnight.
New Year's day we will have lunch at my house, with my mom, db & sil. We'll invite my mil, fil & gmil, but they won't come.
I will post the menus & recipes later today or this weekend:)
Hope you all had a wonderful Christmas.
New Year's day we will have lunch at my house, with my mom, db & sil. We'll invite my mil, fil & gmil, but they won't come.
I will post the menus & recipes later today or this weekend:)
Hope you all had a wonderful Christmas.
Monday, December 24, 2007
Christmas Traditions
We bake cookies on Christmas eve and go to the dairy to buy chocolate milk or egg nog for Santa. After lunch, we do a Birthday Party for Jesus, along with a cake. After dinner we let the kids open their gifts from us & each other, since Christmas Day is mostly spent away from home. They always get a new pair of pj's for Christmas:) Then right before bed it's hot cocoa, The Christmas Story and 'Twas the Night Before Christmas. They go to bed early, just in case Santa gets here early.
Every Christmas morning, we open the back door, then ring sleigh bells (that the kids don't even know we have...we keep them hidden) and dh says in Santa voice Ho, Ho, Ho, Merry Christmas and slams the door. That brings them running in:) We let them see what Santa has brought and then they open their stockings. After that, we go to gmil's for Breakfast. We come home for my mom to visit for lunch, then we all take a short nap. That evening, we will go to mil's for dinner.
Every Christmas morning, we open the back door, then ring sleigh bells (that the kids don't even know we have...we keep them hidden) and dh says in Santa voice Ho, Ho, Ho, Merry Christmas and slams the door. That brings them running in:) We let them see what Santa has brought and then they open their stockings. After that, we go to gmil's for Breakfast. We come home for my mom to visit for lunch, then we all take a short nap. That evening, we will go to mil's for dinner.
Saturday, December 22, 2007
Chocolate Caramel Thumbprints
Chocolate Caramel Thumbprints
Recipe By :Cherylann
Serving Size : 30
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup unsalted butter -- softened
2/3 cup sugar
1 egg -- separated
2 Tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup unsweetened cocoa
1/4 teaspoon salt
1 cup pecans -- finely chopped
Filling:
14 caramel candies -- unwrapped
3 Tablespoons heavy whipping cream
1/2 cup semisweet chocolate chips
1 teaspoon shortening
In a mixing bowl, cream butter and suar. Beat in egg yolk, milk and vanilla. Combine the flour, cocoa and salt; add to the creamed mixture. Refrigerate for 1 hour or until easy to handle.
Preheat oven to 350°. Grease baking sheets.
Roll into 1" balls. Beat egg white. Dip balls into egg white and coat with nuts. Place 2" apart on greased baking sheets.
Using end of a wooden spoon handle, make a 3/8-1/2" indentation in the center of each ball.
Bake for 10-12 minutes or until set. Remove to wire racks to cool.
In a heavy saucepan, melt caramels with cream over low heat; stir until smooth. Using about 1/2 tsp. caramel mixture, fill each cookie.
In microwave, melt chocolate chips and shortening. Drizzle over cookies.
Recipe By :Cherylann
Serving Size : 30
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup unsalted butter -- softened
2/3 cup sugar
1 egg -- separated
2 Tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup unsweetened cocoa
1/4 teaspoon salt
1 cup pecans -- finely chopped
Filling:
14 caramel candies -- unwrapped
3 Tablespoons heavy whipping cream
1/2 cup semisweet chocolate chips
1 teaspoon shortening
In a mixing bowl, cream butter and suar. Beat in egg yolk, milk and vanilla. Combine the flour, cocoa and salt; add to the creamed mixture. Refrigerate for 1 hour or until easy to handle.
Preheat oven to 350°. Grease baking sheets.
Roll into 1" balls. Beat egg white. Dip balls into egg white and coat with nuts. Place 2" apart on greased baking sheets.
Using end of a wooden spoon handle, make a 3/8-1/2" indentation in the center of each ball.
Bake for 10-12 minutes or until set. Remove to wire racks to cool.
In a heavy saucepan, melt caramels with cream over low heat; stir until smooth. Using about 1/2 tsp. caramel mixture, fill each cookie.
In microwave, melt chocolate chips and shortening. Drizzle over cookies.
Cranberry Chip Cookies
Cranberry Chip Cookies
Recipe By :Cherylann
Serving Size : 72
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup unsalted butter -- softened
1 cup sugar
2 egg yolks
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
9 ounces semisweet chocolate chips
1 1/2 cups dried cranberries -- 9 ounces
3/4 cup chopped pecans
1/2 cup toffee bits -- or almond brickle chips
Preheat oven to 350°.
In a large mixing bowl, cream butter and sugar. Add yolks and vanilla; mix well.
Combine flour, baking powder and salt; gradually add to the creamed mixture and mix well.
Stir in the chocolate chips, cranberries, pecans and toffee bits (dough will be stiff).
Drop by rounded Tablespoonfuls 2" apart on ungreased baking shets. Flatten slightly.
Bake for 11-14 minutes or until set and edges are lightly browned. Cool for 2 minutes before removing to wire racks.
Yield:
"6 dozen"
Recipe By :Cherylann
Serving Size : 72
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup unsalted butter -- softened
1 cup sugar
2 egg yolks
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
9 ounces semisweet chocolate chips
1 1/2 cups dried cranberries -- 9 ounces
3/4 cup chopped pecans
1/2 cup toffee bits -- or almond brickle chips
Preheat oven to 350°.
In a large mixing bowl, cream butter and sugar. Add yolks and vanilla; mix well.
Combine flour, baking powder and salt; gradually add to the creamed mixture and mix well.
Stir in the chocolate chips, cranberries, pecans and toffee bits (dough will be stiff).
Drop by rounded Tablespoonfuls 2" apart on ungreased baking shets. Flatten slightly.
Bake for 11-14 minutes or until set and edges are lightly browned. Cool for 2 minutes before removing to wire racks.
Yield:
"6 dozen"
Thursday, December 20, 2007
Teachers' gift tins
Chocolate Peanut Butter Truffles
Recipe By : Cherylann
Serving Size : 50
Categories : Candy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup crunchy peanut butter
1/4 cup butter -- softened
2 cups Holiday Rice Krispies
1 cup powdered sugar
14 ounces almond bark
2 ounces unsweetened baking chocolate
2 Tablespoons vegetable shortening
14 ounces white candy coating multicolored sprinkles
In large bowl, combine peanut butter and butter. Add cereal and sugar, mixing until evenly combined. Drop mixture by rounded measuring teaspoons onto waxed paper-lined tray; roll into balls and set aside. [It's very sticky. If you refrigerate it first, it's not as messy.]
In top of double boiler, over hot water, melt chocolate coating and shortening. [I do it in the microwave.] Dip each peanut butter ball in chocolate and place on waxed paper-lined tray. [Let stand till hardened.] Dip balls in melted white candy coating and top with sprinkles. Refrigerate until firm. [I like to drizzle chocolate over the tops instead of using sprinkles.]
To serve, place balls in small candy paper liners.
Dill Snack Mix
Recipe By :Cherylann
Serving Size : 1 gallon
Categories : Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces Cheez-its
10 ounces Wheat Thins® crackers
10 ounces tiny twist pretzels
Dressing:
1 package Hidden Valley Original Ranch Party Dip Mix -- NOT the salad dressing mix
3 Tablespoons dill weed
3/4 cup canola oil
In a big bowl, combine the crackers and pretzels.
Mix together the dressing ingredients. Pour oil mixture over crackers and pretzels, mix well, about 5 minutes (the best method for mixing is to use your hands). Divide the mixture and microwave in 2 batches, uncovered. Cook each batch 1 minute, stir, cook 1 more minute, stir, then cook another 30 seconds.
Cover and store in a tin; keeps for weeks.
NOTES : Can use reduced fat/fat free versions, if preferred.
Sausage Balls
Recipe By : Cherylann
Serving Size : 48 Makes about 8 dozen balls
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound sausage
2 cups biscuit mix
12 ounces shredded cheddar cheese
Preheat oven to 425°.
Combine ingredients together; shape into 1" balls.
Arrange on an ungreased baking sheet; bake for 12-15 minutes.
NOTES : Double the recipe for a crowd.
Christmas Fudge
Recipe By : Cherylann
Serving Size : 120
Categories : Candy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
36 ounces semisweet chocolate chips
1/2 pound unsalted butter
12 ounces evaporated milk
4 1/2 cups sugar
1/4 teaspoon cream of tartar
2 teaspoons vanilla extract
Place chocolate chips and butter in a large mixing bowl; set aside.
Blend together milk, sugar and cream of tartar in a 3-quart saucepan; bring to a boil. Continue to boil for 6 minutes, stirring constantly.
Pour mixture into bowl of chocolate chips and butter have melted and are smooth.
Spray a 15X10 baking sheet with non-stick spray, line with wax paper, then coat wax paper with non-stick spray. Pour chocolate mixture into baking sheet; set aside until cooled.
Chill one hour or until firm. To remove fudge, lift wax paper off of baking sheet; turn out onto a flat surface. Cut in bars, cover with plastic wrap and store in the refrigerator.
Yield:
"5 pounds"
Recipe By : Cherylann
Serving Size : 50
Categories : Candy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup crunchy peanut butter
1/4 cup butter -- softened
2 cups Holiday Rice Krispies
1 cup powdered sugar
14 ounces almond bark
2 ounces unsweetened baking chocolate
2 Tablespoons vegetable shortening
14 ounces white candy coating multicolored sprinkles
In large bowl, combine peanut butter and butter. Add cereal and sugar, mixing until evenly combined. Drop mixture by rounded measuring teaspoons onto waxed paper-lined tray; roll into balls and set aside. [It's very sticky. If you refrigerate it first, it's not as messy.]
In top of double boiler, over hot water, melt chocolate coating and shortening. [I do it in the microwave.] Dip each peanut butter ball in chocolate and place on waxed paper-lined tray. [Let stand till hardened.] Dip balls in melted white candy coating and top with sprinkles. Refrigerate until firm. [I like to drizzle chocolate over the tops instead of using sprinkles.]
To serve, place balls in small candy paper liners.
Dill Snack Mix
Recipe By :Cherylann
Serving Size : 1 gallon
Categories : Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces Cheez-its
10 ounces Wheat Thins® crackers
10 ounces tiny twist pretzels
Dressing:
1 package Hidden Valley Original Ranch Party Dip Mix -- NOT the salad dressing mix
3 Tablespoons dill weed
3/4 cup canola oil
In a big bowl, combine the crackers and pretzels.
Mix together the dressing ingredients. Pour oil mixture over crackers and pretzels, mix well, about 5 minutes (the best method for mixing is to use your hands). Divide the mixture and microwave in 2 batches, uncovered. Cook each batch 1 minute, stir, cook 1 more minute, stir, then cook another 30 seconds.
Cover and store in a tin; keeps for weeks.
NOTES : Can use reduced fat/fat free versions, if preferred.
Sausage Balls
Recipe By : Cherylann
Serving Size : 48 Makes about 8 dozen balls
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound sausage
2 cups biscuit mix
12 ounces shredded cheddar cheese
Preheat oven to 425°.
Combine ingredients together; shape into 1" balls.
Arrange on an ungreased baking sheet; bake for 12-15 minutes.
NOTES : Double the recipe for a crowd.
Christmas Fudge
Recipe By : Cherylann
Serving Size : 120
Categories : Candy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
36 ounces semisweet chocolate chips
1/2 pound unsalted butter
12 ounces evaporated milk
4 1/2 cups sugar
1/4 teaspoon cream of tartar
2 teaspoons vanilla extract
Place chocolate chips and butter in a large mixing bowl; set aside.
Blend together milk, sugar and cream of tartar in a 3-quart saucepan; bring to a boil. Continue to boil for 6 minutes, stirring constantly.
Pour mixture into bowl of chocolate chips and butter have melted and are smooth.
Spray a 15X10 baking sheet with non-stick spray, line with wax paper, then coat wax paper with non-stick spray. Pour chocolate mixture into baking sheet; set aside until cooled.
Chill one hour or until firm. To remove fudge, lift wax paper off of baking sheet; turn out onto a flat surface. Cut in bars, cover with plastic wrap and store in the refrigerator.
Yield:
"5 pounds"
Crockpot Cheese Dips
Here are 6 Cheese Dip recipes that are TNT for me. I especially love the 1st 2-- Hamburger Sausage Dip & Taco Dip).
They are all made in the crockpot, so if taking to a party or potluck, what you could do is either prepare everything & put in crockpot for melting at the party (plug in as soon as you get there, most only take about 15-30 minutes to melt). OR you could go ahead & prepare completely at home (including melting) and then unplug and allow to cool. Then when you get to the party, plug in again and it should soften right up in just a few minutes.
Have a blessed day:)~Cherylann
Hamburger Sausage Dip
Recipe By : Cherylann
Categories : This & That
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1 pound sausage
1 jar salsa
1 can refried beans
12 ounces shredded cheddar cheese
1 jalapeno -- optional
Brown beef and sausage together. Boil pepper for 5 minutes; finely chop. Put all ingredients in crockpot; stir. Cook on high until cheese is melted.
Taco Dip
Recipe By : Cherylann
Serving Size : 12
Categories : This & That
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces Velveeta
16 ounces cream cheese -- softened
16 ounces salsa
1 package taco seasoning mix
1 pound ground beef -- browned and drained
1 can refried beans
1 package Spanish rice mix -- prepared as directed
1 bag Frito Scoops
Melt cheeses in a crockpot; set aside.
While melting, combine salsa, taco seasoning, beef, beans and rice; stir into cheese mixture.
Heat on low for 20 minutes.
Serve with Frito Scoops.
Serving Ideas : Top with shredded lettuce, chopped tomatoes, shredded cheddar and Monterey Jack cheeses, sliced olives and sour cream if desired.
Cheese Dip
Recipe By : Cherylann
Categories : This & That
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Velveeta
2 pounds ground beef -- browned and drained with onion
1 medium onion -- chopped
1 cup medium picante sauce
1 can cream of mushroom soup
salt and pepper -- to taste
garlic powder -- to taste
Mix ground beef and onion with cheese, picante sauce and soup in crockpot and heat until cheese melts. Season.
Serving Ideas : Serve with chips or on a baked potato.
Crockpot Mexican Cheese Dip
Recipe By : Cherylann
Categories : This & That
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Velveeta
1 teaspoon taco seasoning mix
1/2 can Rotel tomatoes with chiles
Cube cheese and place in crockpot. Cover and heat 30 to 60 minutes, until melted, stirring occasionally. Stir in tomatoes and seasoning. Cover and continue heating 30 minutes.
Serving Ideas : Serve with tortilla chips or corn chips.
Hamburger Dip
Recipe By : Cherylann
Categories : This & That
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds ground beef
1 cup onions -- chopped
2 cloves garlic -- minced or 1/4 teaspoons garlic powder
salt -- to taste
16 ounces tomato sauce
1/2 cup ketchup
1 1/2 teaspoons oregano
2 teaspoons sugar
16 ounces cream cheese -- softened, cut into cubes
2/3 cup grated Parmesan cheese
1 teaspoon chili powder -- mild or hot
In skillet, brown ground beef with onion, discard fat. Pour browned meat and onion into crockpot. Add garlic, salt, tomato sauce, ketchup, oregano, sugar, cream cheese, parmesan cheese and chili powder. Set crockpot on low until cream cheese has melted and is thoroughly blended, 1 1/2-2 hours. Stir, taste and adjust seasoning, if needed.
Serving Ideas : Serve with cubed French bread or warmed tortilla chips.
Hot Cheese and Bacon Dip
Recipe By : Cherylann
Categories : This & That
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 slices bacon -- diced
16 ounces cream cheese -- softened, cut into cubes
4 cups mild cheddar cheese -- shredded
1 cup half and half
2 teaspoons Worcestershire sauce
1 teaspoon dry minced onion
1/2 teaspoon dry mustard
1/2 teaspoon salt
3 drops Tabasco sauce
Fry diced bacon in a skillet until crisp; drain on paper towels and set aside.
Place cheeses, half-and-half, Worcestershire sauce, minced onion, mustard, salt and Tabasco in the crockpot. Set on low and allow cheese to melt, stirring occasionally for about 1 hour. Taste and adjust seasonings; stir in bacon.
Serving Ideas : Serve with fruit slices (ex. apples or pears) or French bread slices.
If serving with fruit slices, dip fruit in lemon juice to prevent browning.
They are all made in the crockpot, so if taking to a party or potluck, what you could do is either prepare everything & put in crockpot for melting at the party (plug in as soon as you get there, most only take about 15-30 minutes to melt). OR you could go ahead & prepare completely at home (including melting) and then unplug and allow to cool. Then when you get to the party, plug in again and it should soften right up in just a few minutes.
Have a blessed day:)~Cherylann
Hamburger Sausage Dip
Recipe By : Cherylann
Categories : This & That
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1 pound sausage
1 jar salsa
1 can refried beans
12 ounces shredded cheddar cheese
1 jalapeno -- optional
Brown beef and sausage together. Boil pepper for 5 minutes; finely chop. Put all ingredients in crockpot; stir. Cook on high until cheese is melted.
Taco Dip
Recipe By : Cherylann
Serving Size : 12
Categories : This & That
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces Velveeta
16 ounces cream cheese -- softened
16 ounces salsa
1 package taco seasoning mix
1 pound ground beef -- browned and drained
1 can refried beans
1 package Spanish rice mix -- prepared as directed
1 bag Frito Scoops
Melt cheeses in a crockpot; set aside.
While melting, combine salsa, taco seasoning, beef, beans and rice; stir into cheese mixture.
Heat on low for 20 minutes.
Serve with Frito Scoops.
Serving Ideas : Top with shredded lettuce, chopped tomatoes, shredded cheddar and Monterey Jack cheeses, sliced olives and sour cream if desired.
Cheese Dip
Recipe By : Cherylann
Categories : This & That
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Velveeta
2 pounds ground beef -- browned and drained with onion
1 medium onion -- chopped
1 cup medium picante sauce
1 can cream of mushroom soup
salt and pepper -- to taste
garlic powder -- to taste
Mix ground beef and onion with cheese, picante sauce and soup in crockpot and heat until cheese melts. Season.
Serving Ideas : Serve with chips or on a baked potato.
Crockpot Mexican Cheese Dip
Recipe By : Cherylann
Categories : This & That
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Velveeta
1 teaspoon taco seasoning mix
1/2 can Rotel tomatoes with chiles
Cube cheese and place in crockpot. Cover and heat 30 to 60 minutes, until melted, stirring occasionally. Stir in tomatoes and seasoning. Cover and continue heating 30 minutes.
Serving Ideas : Serve with tortilla chips or corn chips.
Hamburger Dip
Recipe By : Cherylann
Categories : This & That
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds ground beef
1 cup onions -- chopped
2 cloves garlic -- minced or 1/4 teaspoons garlic powder
salt -- to taste
16 ounces tomato sauce
1/2 cup ketchup
1 1/2 teaspoons oregano
2 teaspoons sugar
16 ounces cream cheese -- softened, cut into cubes
2/3 cup grated Parmesan cheese
1 teaspoon chili powder -- mild or hot
In skillet, brown ground beef with onion, discard fat. Pour browned meat and onion into crockpot. Add garlic, salt, tomato sauce, ketchup, oregano, sugar, cream cheese, parmesan cheese and chili powder. Set crockpot on low until cream cheese has melted and is thoroughly blended, 1 1/2-2 hours. Stir, taste and adjust seasoning, if needed.
Serving Ideas : Serve with cubed French bread or warmed tortilla chips.
Hot Cheese and Bacon Dip
Recipe By : Cherylann
Categories : This & That
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 slices bacon -- diced
16 ounces cream cheese -- softened, cut into cubes
4 cups mild cheddar cheese -- shredded
1 cup half and half
2 teaspoons Worcestershire sauce
1 teaspoon dry minced onion
1/2 teaspoon dry mustard
1/2 teaspoon salt
3 drops Tabasco sauce
Fry diced bacon in a skillet until crisp; drain on paper towels and set aside.
Place cheeses, half-and-half, Worcestershire sauce, minced onion, mustard, salt and Tabasco in the crockpot. Set on low and allow cheese to melt, stirring occasionally for about 1 hour. Taste and adjust seasonings; stir in bacon.
Serving Ideas : Serve with fruit slices (ex. apples or pears) or French bread slices.
If serving with fruit slices, dip fruit in lemon juice to prevent browning.
Here are 6 Cheese Dip recipes that are TNT for me. I especially love the 1st 2-- Hamburger Sausage Dip & Taco Dip).
They are all made in the crockpot, so if taking to a party or potluck, what you could do is either prepare everything & put in crockpot for melting at the party (plug in as soon as you get there, most only take about 15-30 minutes to melt). OR you could go ahead & prepare completely at home (including melting) and then unplug and allow to cool. Then when you get to the party, plug in again and it should soften right up in just a few minutes.
Have a blessed day:)~Cherylann
Hamburger Sausage Dip
Recipe By : Cherylann
Categories : This & That
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1 pound sausage
1 jar salsa
1 can refried beans
12 ounces shredded cheddar cheese
1 jalapeno -- optional
Brown beef and sausage together. Boil pepper for 5 minutes; finely chop. Put all ingredients in crockpot; stir. Cook on high until cheese is melted.
Taco Dip
Recipe By : Cherylann
Serving Size : 12
Categories : This & That
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces Velveeta
16 ounces cream cheese -- softened
16 ounces salsa
1 package taco seasoning mix
1 pound ground beef -- browned and drained
1 can refried beans
1 package Spanish rice mix -- prepared as directed
1 bag Frito Scoops
Melt cheeses in a crockpot; set aside.
While melting, combine salsa, taco seasoning, beef, beans and rice; stir into cheese mixture.
Heat on low for 20 minutes.
Serve with Frito Scoops.
Serving Ideas : Top with shredded lettuce, chopped tomatoes, shredded cheddar and Monterey Jack cheeses, sliced olives and sour cream if desired.
Cheese Dip
Recipe By : Cherylann
Categories : This & That
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Velveeta
2 pounds ground beef -- browned and drained with onion
1 medium onion -- chopped
1 cup medium picante sauce
1 can cream of mushroom soup
salt and pepper -- to taste
garlic powder -- to taste
Mix ground beef and onion with cheese, picante sauce and soup in crockpot and heat until cheese melts. Season.
Serving Ideas : Serve with chips or on a baked potato.
Crockpot Mexican Cheese Dip
Recipe By : Cherylann
Categories : This & That
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Velveeta
1 teaspoon taco seasoning mix
1/2 can Rotel tomatoes with chiles
Cube cheese and place in crockpot. Cover and heat 30 to 60 minutes, until melted, stirring occasionally. Stir in tomatoes and seasoning. Cover and continue heating 30 minutes.
Serving Ideas : Serve with tortilla chips or corn chips.
Hamburger Dip
Recipe By : Cherylann
Categories : This & That
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds ground beef
1 cup onions -- chopped
2 cloves garlic -- minced or 1/4 teaspoons garlic powder
salt -- to taste
16 ounces tomato sauce
1/2 cup ketchup
1 1/2 teaspoons oregano
2 teaspoons sugar
16 ounces cream cheese -- softened, cut into cubes
2/3 cup grated Parmesan cheese
1 teaspoon chili powder -- mild or hot
In skillet, brown ground beef with onion, discard fat. Pour browned meat and onion into crockpot. Add garlic, salt, tomato sauce, ketchup, oregano, sugar, cream cheese, parmesan cheese and chili powder. Set crockpot on low until cream cheese has melted and is thoroughly blended, 1 1/2-2 hours. Stir, taste and adjust seasoning, if needed.
Serving Ideas : Serve with cubed French bread or warmed tortilla chips.
Hot Cheese and Bacon Dip
Recipe By : Cherylann
Categories : This & That
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 slices bacon -- diced
16 ounces cream cheese -- softened, cut into cubes
4 cups mild cheddar cheese -- shredded
1 cup half and half
2 teaspoons Worcestershire sauce
1 teaspoon dry minced onion
1/2 teaspoon dry mustard
1/2 teaspoon salt
3 drops Tabasco sauce
Fry diced bacon in a skillet until crisp; drain on paper towels and set aside.
Place cheeses, half-and-half, Worcestershire sauce, minced onion, mustard, salt and Tabasco in the crockpot. Set on low and allow cheese to melt, stirring occasionally for about 1 hour. Taste and adjust seasonings; stir in bacon.
Serving Ideas : Serve with fruit slices (ex. apples or pears) or French bread slices.
If serving with fruit slices, dip fruit in lemon juice to prevent browning.
They are all made in the crockpot, so if taking to a party or potluck, what you could do is either prepare everything & put in crockpot for melting at the party (plug in as soon as you get there, most only take about 15-30 minutes to melt). OR you could go ahead & prepare completely at home (including melting) and then unplug and allow to cool. Then when you get to the party, plug in again and it should soften right up in just a few minutes.
Have a blessed day:)~Cherylann
Hamburger Sausage Dip
Recipe By : Cherylann
Categories : This & That
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1 pound sausage
1 jar salsa
1 can refried beans
12 ounces shredded cheddar cheese
1 jalapeno -- optional
Brown beef and sausage together. Boil pepper for 5 minutes; finely chop. Put all ingredients in crockpot; stir. Cook on high until cheese is melted.
Taco Dip
Recipe By : Cherylann
Serving Size : 12
Categories : This & That
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces Velveeta
16 ounces cream cheese -- softened
16 ounces salsa
1 package taco seasoning mix
1 pound ground beef -- browned and drained
1 can refried beans
1 package Spanish rice mix -- prepared as directed
1 bag Frito Scoops
Melt cheeses in a crockpot; set aside.
While melting, combine salsa, taco seasoning, beef, beans and rice; stir into cheese mixture.
Heat on low for 20 minutes.
Serve with Frito Scoops.
Serving Ideas : Top with shredded lettuce, chopped tomatoes, shredded cheddar and Monterey Jack cheeses, sliced olives and sour cream if desired.
Cheese Dip
Recipe By : Cherylann
Categories : This & That
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Velveeta
2 pounds ground beef -- browned and drained with onion
1 medium onion -- chopped
1 cup medium picante sauce
1 can cream of mushroom soup
salt and pepper -- to taste
garlic powder -- to taste
Mix ground beef and onion with cheese, picante sauce and soup in crockpot and heat until cheese melts. Season.
Serving Ideas : Serve with chips or on a baked potato.
Crockpot Mexican Cheese Dip
Recipe By : Cherylann
Categories : This & That
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Velveeta
1 teaspoon taco seasoning mix
1/2 can Rotel tomatoes with chiles
Cube cheese and place in crockpot. Cover and heat 30 to 60 minutes, until melted, stirring occasionally. Stir in tomatoes and seasoning. Cover and continue heating 30 minutes.
Serving Ideas : Serve with tortilla chips or corn chips.
Hamburger Dip
Recipe By : Cherylann
Categories : This & That
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds ground beef
1 cup onions -- chopped
2 cloves garlic -- minced or 1/4 teaspoons garlic powder
salt -- to taste
16 ounces tomato sauce
1/2 cup ketchup
1 1/2 teaspoons oregano
2 teaspoons sugar
16 ounces cream cheese -- softened, cut into cubes
2/3 cup grated Parmesan cheese
1 teaspoon chili powder -- mild or hot
In skillet, brown ground beef with onion, discard fat. Pour browned meat and onion into crockpot. Add garlic, salt, tomato sauce, ketchup, oregano, sugar, cream cheese, parmesan cheese and chili powder. Set crockpot on low until cream cheese has melted and is thoroughly blended, 1 1/2-2 hours. Stir, taste and adjust seasoning, if needed.
Serving Ideas : Serve with cubed French bread or warmed tortilla chips.
Hot Cheese and Bacon Dip
Recipe By : Cherylann
Categories : This & That
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 slices bacon -- diced
16 ounces cream cheese -- softened, cut into cubes
4 cups mild cheddar cheese -- shredded
1 cup half and half
2 teaspoons Worcestershire sauce
1 teaspoon dry minced onion
1/2 teaspoon dry mustard
1/2 teaspoon salt
3 drops Tabasco sauce
Fry diced bacon in a skillet until crisp; drain on paper towels and set aside.
Place cheeses, half-and-half, Worcestershire sauce, minced onion, mustard, salt and Tabasco in the crockpot. Set on low and allow cheese to melt, stirring occasionally for about 1 hour. Taste and adjust seasonings; stir in bacon.
Serving Ideas : Serve with fruit slices (ex. apples or pears) or French bread slices.
If serving with fruit slices, dip fruit in lemon juice to prevent browning.
Tuesday, December 18, 2007
Cinnamon Pecans
Cinnamon Pecans
Recipe By :Cherylann
1/4 cup evaporated milk
1 cup sugar
1/4 teaspoon cinnamon
2 Tablespoons water
1/4 teaspoon vanilla
3 cups pecan halves
Combine milk, sugar, cinnamon, water and vanilla in saucepan. Dissolve sugar
over medium heat. Add pecans and continue to cook, stirring frequently. Cook
until pecans are completely sugared with no syrup left in pot. Spread on waxed
paper and let cool.
Recipe By :Cherylann
1/4 cup evaporated milk
1 cup sugar
1/4 teaspoon cinnamon
2 Tablespoons water
1/4 teaspoon vanilla
3 cups pecan halves
Combine milk, sugar, cinnamon, water and vanilla in saucepan. Dissolve sugar
over medium heat. Add pecans and continue to cook, stirring frequently. Cook
until pecans are completely sugared with no syrup left in pot. Spread on waxed
paper and let cool.
Christmas is 7 days away!!!
Only 6 more prep/shopping days!!! Please don't wait until the last minute!!! Especially if you have things to put together for Santa!!!! Get your wrapping done early....not at midnight Christmas Eve:)
Monday, December 17, 2007
DH's Bday
We'll probably go out for dinner, but here's what's for dessert:
Toffee Brownie Trifle
Recipe By :Cherylann
Serving Size : 16
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package fudge brownie mix -- (for 13X9" pan)
2 1/2 cups cold milk
1 package instant cheesecake or vanilla pudding mix
1 package instant white chocolate pudding mix
8 ounces Cool Whip® -- thawed
3 Heath candy bars -- 1.4 oz. each, chopped
Prepare and bake brownies according to package directions for cake-like brownies, using a greased 13X9X2" baking pan. Cool completely on a wire rack.
In a large mixing bowl, beat the milk and pudding mixes on low speed for 2 minutes. Fold in Cool Whip.
Cut the brownies into 1" cubes; place half in a 3-quart glass trifle bowl or serving dish. Cover with half of the pudding. Repeat layers. Sprinkle with chopped candy bars. Refrigerate leftovers.
Toffee Brownie Trifle
Recipe By :Cherylann
Serving Size : 16
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package fudge brownie mix -- (for 13X9" pan)
2 1/2 cups cold milk
1 package instant cheesecake or vanilla pudding mix
1 package instant white chocolate pudding mix
8 ounces Cool Whip® -- thawed
3 Heath candy bars -- 1.4 oz. each, chopped
Prepare and bake brownies according to package directions for cake-like brownies, using a greased 13X9X2" baking pan. Cool completely on a wire rack.
In a large mixing bowl, beat the milk and pudding mixes on low speed for 2 minutes. Fold in Cool Whip.
Cut the brownies into 1" cubes; place half in a 3-quart glass trifle bowl or serving dish. Cover with half of the pudding. Repeat layers. Sprinkle with chopped candy bars. Refrigerate leftovers.
Movie Baskets/Popcorn Seasoning Blends
Here are some wonderful popcorn seasoning blends for those of you making movie baskets this year. If making these blends as gifts, you may want to double or triple the recipe (more than that if making the 90° one), and then separate into containers.
Italian Popcorn Seasoning
Recipe By :Cherylann
Categories : This & That
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons dried basil
2 Tablespoons dried marjoram
2 Tablespoons dried thyme
2 Tablespoons garlic powder
1/2 cup grated Parmesan cheese
Combine ingredients; store in airtight container with shaker lid. Keep refrigerated.
Yield:
"1 cup"
Creole Popcorn Seasoning
Recipe By :Cherylann
Categories : This & That
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons paprika
1 Tablespoon onion powder
1 Tablespoon garlic powder
1 Tablespoon dried oregano
1 Tablespoon dried basil
1 1/2 teaspoons dried thyme
1 1/2 teaspoons lemon pepper
1 1/2 teaspoons cayenne pepper
salt -- to taste
Combine ingredients; store in airtight container with shaker lid.
Yield:
"1/4 cup"
Mexi-Corny Popcorn Seasoning
Recipe By :Cherylann
Categories : This & That
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons chili powder
2 Tablespoons dried parsley
2 Tablespoons cumin
1 Tablespoon onion powder
1 Tablespoon garlic powder
1 teaspoon red pepper flakes
Combine ingredients; store in an airtight container.
Yield:
"1/2 cup"
90° In the Shade Popcorn Seasoning
Recipe By :Cherylann
Categories : This & That
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons chili powder
2 teaspoons curry powder
1/8 teaspoon garlic powder
Combine ingredients; store in airtight container with shaker lid. Sprinkle over hot popcorn.
Yield:
"1 1/2 Tablespoons"
Pizza Popcorn Seasoning
Recipe By :Cherylann
Categories : This & That
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 teaspoon paprika
1/2 teaspoon salt
1 teaspoon pepper
Put ingredients in a blender; blend until fine about 30 seconds. Store in airtight container with shaker lid.
Yield:
"1/4 cup"
Texas Popcorn Seasoning
Recipe By :Cherylann
Categories : This & That
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tablespoon paprika
1 Tablespoon dried oregano
1 Tablespoon dried cilantro
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
Combine all ingredients. Store in airtight container with shaker lid.
Yield:
"1/4 cup"
Italian Popcorn Seasoning
Recipe By :Cherylann
Categories : This & That
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons dried basil
2 Tablespoons dried marjoram
2 Tablespoons dried thyme
2 Tablespoons garlic powder
1/2 cup grated Parmesan cheese
Combine ingredients; store in airtight container with shaker lid. Keep refrigerated.
Yield:
"1 cup"
Creole Popcorn Seasoning
Recipe By :Cherylann
Categories : This & That
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons paprika
1 Tablespoon onion powder
1 Tablespoon garlic powder
1 Tablespoon dried oregano
1 Tablespoon dried basil
1 1/2 teaspoons dried thyme
1 1/2 teaspoons lemon pepper
1 1/2 teaspoons cayenne pepper
salt -- to taste
Combine ingredients; store in airtight container with shaker lid.
Yield:
"1/4 cup"
Mexi-Corny Popcorn Seasoning
Recipe By :Cherylann
Categories : This & That
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons chili powder
2 Tablespoons dried parsley
2 Tablespoons cumin
1 Tablespoon onion powder
1 Tablespoon garlic powder
1 teaspoon red pepper flakes
Combine ingredients; store in an airtight container.
Yield:
"1/2 cup"
90° In the Shade Popcorn Seasoning
Recipe By :Cherylann
Categories : This & That
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons chili powder
2 teaspoons curry powder
1/8 teaspoon garlic powder
Combine ingredients; store in airtight container with shaker lid. Sprinkle over hot popcorn.
Yield:
"1 1/2 Tablespoons"
Pizza Popcorn Seasoning
Recipe By :Cherylann
Categories : This & That
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 teaspoon paprika
1/2 teaspoon salt
1 teaspoon pepper
Put ingredients in a blender; blend until fine about 30 seconds. Store in airtight container with shaker lid.
Yield:
"1/4 cup"
Texas Popcorn Seasoning
Recipe By :Cherylann
Categories : This & That
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tablespoon paprika
1 Tablespoon dried oregano
1 Tablespoon dried cilantro
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
Combine all ingredients. Store in airtight container with shaker lid.
Yield:
"1/4 cup"
Sunday, December 16, 2007
Christmas Notebook
Here is a wonderful new blog, by my friend Rhonda: http://christmasnotebook.com/
Please go all the way to the beginning (10/19/07)...you won't be disappointed.
I follow her yahoo group where she helps us get ready for the Christmas season with as little stress as possible.
She is wonderful! Please check out her new site.
Please go all the way to the beginning (10/19/07)...you won't be disappointed.
I follow her yahoo group where she helps us get ready for the Christmas season with as little stress as possible.
She is wonderful! Please check out her new site.
Bad Accident, Prayers Please
My mom, dd4, dd2 and myself were in a bad accident Friday morning. A 16 year old girl ran a stop sign (did not even slow down)....hit us, spun us almost 360 and we flipped several times. We ended up upside down in a ditch.
Please pray for us as we recuperate, for my mom who may have to have surgery and for my dd4 who is having horrible nightmares. Thanks so much.
Please pray for us as we recuperate, for my mom who may have to have surgery and for my dd4 who is having horrible nightmares. Thanks so much.
Wednesday, December 12, 2007
12 more prep days!!!
Yesterday we made Christmas fudge...I took 2 pounds to dh's Christmas lunch, and still had 4 quart bags full. It is so rich!!!
I still haven't found my other decorations, but as long as I have enough ornaments to fill the tree, I won't worry with it. I was given an angel Monday and am picking up some garland that someone is giving me tomorrow. So, I'm good:)
I will be making the snowball surprise cookies tomorrow. (or maybe tonight after the kids go to bed...since they don't seem to want to help me:(
I will update you tomorrow...
I still haven't found my other decorations, but as long as I have enough ornaments to fill the tree, I won't worry with it. I was given an angel Monday and am picking up some garland that someone is giving me tomorrow. So, I'm good:)
I will be making the snowball surprise cookies tomorrow. (or maybe tonight after the kids go to bed...since they don't seem to want to help me:(
I will update you tomorrow...
Monday, December 10, 2007
Missing Decorations
I can't find several boxes of my Christmas Decorations, but I think I have enough ornaments to decorate the tree. My aunt gave me her nativity and I bought 2 poinsettias.
So, if I don't find the decorations by next weekend, I will just buy an angel to top the tree & a wreath for the door. Then we'll be done with decorating.
So, if I don't find the decorations by next weekend, I will just buy an angel to top the tree & a wreath for the door. Then we'll be done with decorating.
Almost finished shopping!
I went and knocked out some more of the kids' shopping last night!
Santa:
I got Caity & Jacob a Gameboy Advanced (only $50 used + $4.99 for a one year warranty)...I got used, b/c they are only 5 & 6, and didn't want to spend a lot in case they break them. They are in perfect condition and you couldn't tell they aren't brand new. I bought Caity a Barbie case for .99 and Jacob a black case for 1.99. Now I just have to buy them both at least one game:)
I bought Rory a talking/singing vacuum cleaner (she loves to "clean" alongside me, so this was perfect).
Jacob also got a Pirates of the Caribbean notebook...I'd already got Caity & Brea a fuzzy pink journal shaped like a purse.
From Mommy & Daddy:
I bought 7 more DVD's for the family basket: Christmas shoes (ok, that one's for me), Teenage Mutant Ninja Turtles I & II, Country Bears, Stitch the Movie, Yours Mine & Ours and Snow Dogs.
I bought each of them a pair of PJ's, Caity & Brea got Bratz kids, Jacob got Transformers & Rory got Disney Princess....they were only $4.75-4.99 each!!!
Rory got a piano/xylophone.
From Santa I still need to get:
Caity-at least 1 GBA game
Jacob-at least 1 GBA game
Brea-Red Guitar, at least 1 Leapster game,
Rory-a few more toys
From Mommy/Daddy I still need to get:
Caity-toy
Jacob-toy
Rory-1 more toy
Brea is finished
Movie Basket--would like to get:
Santa Clause 2 (I've already got 1&3)
Teenage Mutant Ninja Turtles 3 (If I can find it)
Spiderman 3
Scooby Doo 2
Popcorn tin
Games Basket--Still need:
Connect 4 & 2 games Rory can play
I still need to get stocking stuffers for all of them, a bday gift for dh & dh's Christmas gift.
I also told the kids that I'd take them each individually to the $ store to buy a gift for their sisters/brother, me & daddy.
But, the end is in site....we're almost done shopping!
Santa:
I got Caity & Jacob a Gameboy Advanced (only $50 used + $4.99 for a one year warranty)...I got used, b/c they are only 5 & 6, and didn't want to spend a lot in case they break them. They are in perfect condition and you couldn't tell they aren't brand new. I bought Caity a Barbie case for .99 and Jacob a black case for 1.99. Now I just have to buy them both at least one game:)
I bought Rory a talking/singing vacuum cleaner (she loves to "clean" alongside me, so this was perfect).
Jacob also got a Pirates of the Caribbean notebook...I'd already got Caity & Brea a fuzzy pink journal shaped like a purse.
From Mommy & Daddy:
I bought 7 more DVD's for the family basket: Christmas shoes (ok, that one's for me), Teenage Mutant Ninja Turtles I & II, Country Bears, Stitch the Movie, Yours Mine & Ours and Snow Dogs.
I bought each of them a pair of PJ's, Caity & Brea got Bratz kids, Jacob got Transformers & Rory got Disney Princess....they were only $4.75-4.99 each!!!
Rory got a piano/xylophone.
From Santa I still need to get:
Caity-at least 1 GBA game
Jacob-at least 1 GBA game
Brea-Red Guitar, at least 1 Leapster game,
Rory-a few more toys
From Mommy/Daddy I still need to get:
Caity-toy
Jacob-toy
Rory-1 more toy
Brea is finished
Movie Basket--would like to get:
Santa Clause 2 (I've already got 1&3)
Teenage Mutant Ninja Turtles 3 (If I can find it)
Spiderman 3
Scooby Doo 2
Popcorn tin
Games Basket--Still need:
Connect 4 & 2 games Rory can play
I still need to get stocking stuffers for all of them, a bday gift for dh & dh's Christmas gift.
I also told the kids that I'd take them each individually to the $ store to buy a gift for their sisters/brother, me & daddy.
But, the end is in site....we're almost done shopping!
Saturday, December 8, 2007
OK Ladies!!! (& Gents?)
There are only 16 more days until Christmas Day!!!!!!!!!! That's only 2 weeks and 2 days....
Yesterday my Pampered Chef order arrived, so I delivered my orders and wrapped the gifts I bought from PC. I got some really nice gifts for my family, so I hope they'll be pleased:)
Now all I have to do is finish buying for the kids & dh. Then I will be done with gifts.
I want to get the house "Holiday Clean" and free of "visible" clutter this weekend. After we do that, we will put up our new tree. Monday I am going to be doing some grocery shopping for candy/cookies/snack ingredients. Wednesday I have a field trip with Jacob. Tuesday, Thursday and Friday I hope to get some serious baking/making treats done. Monday night we have Brea's Holiday Celebration. She'll be singing Christmas Carols:)
I think it's safe to say the Christmas Season is well underway. Better not blink, it'll be over before you know it:)
Yesterday my Pampered Chef order arrived, so I delivered my orders and wrapped the gifts I bought from PC. I got some really nice gifts for my family, so I hope they'll be pleased:)
Now all I have to do is finish buying for the kids & dh. Then I will be done with gifts.
I want to get the house "Holiday Clean" and free of "visible" clutter this weekend. After we do that, we will put up our new tree. Monday I am going to be doing some grocery shopping for candy/cookies/snack ingredients. Wednesday I have a field trip with Jacob. Tuesday, Thursday and Friday I hope to get some serious baking/making treats done. Monday night we have Brea's Holiday Celebration. She'll be singing Christmas Carols:)
I think it's safe to say the Christmas Season is well underway. Better not blink, it'll be over before you know it:)
Friday, December 7, 2007
And the winner is.....
Drumroll please............
Tami from OK:) Hope you enjoy your new trifle bowl as much as Caity enjoyed being the one to draw the winning name!!
Watch out for my 200th blog post...I'll have to try to outdo this one! I think this is #119, so it won't be too long...maybe April or May, in time for summer:)
Tami from OK:) Hope you enjoy your new trifle bowl as much as Caity enjoyed being the one to draw the winning name!!
Watch out for my 200th blog post...I'll have to try to outdo this one! I think this is #119, so it won't be too long...maybe April or May, in time for summer:)
Wednesday, December 5, 2007
19 Days until the big day!!
I bought a small 6' Pre-Lit Artificial tree today. It has clear lights. It was on clearance at Wal-mart. It's the kind where if one light goes out, they don't all go out.
The real trees were on clearance today too, but I figured after paying for the stand and lights, it'd be twice as much as this one that I can reuse over & over.
After dinner tonight, we will rearrange the furniture and set up the tree (fluff it up & give it time to set up). If possible, we will decorate it tonight. If it still needs more time, we will decorate it tomorrow night. I wanted to do the popcorn/cranberry garland this year, but the cranberries were almost double what they were last year, so we had to scratch that idea:)
I haven't found all of our decorations yet. I am missing a few boxes. I have an ugly feeling that they are in the shed....if so, I may find them next summer while cleaning out the shed. It's too cold to go out there searching right now:(
My kids' last day of school is 12/19. I have to be at their schools 2 days (12/12 Jacob's field trip & 12/19 Brea's field trip and Caity & Jacob's Christmas parties). So, I only have 10 more days of Christmas Prep while they are in school. Only 2 days after dh gets paid while they are still in school. So, I am kinda at a standstill right now:)
There's so much to do, and so little time to do it, but can't be done right now:)
What's going on with everyone else? Don't forget to come back 12/7 to find out who won the 100th blog drawing!!!
Have a blessed day!~Cherylann
The real trees were on clearance today too, but I figured after paying for the stand and lights, it'd be twice as much as this one that I can reuse over & over.
After dinner tonight, we will rearrange the furniture and set up the tree (fluff it up & give it time to set up). If possible, we will decorate it tonight. If it still needs more time, we will decorate it tomorrow night. I wanted to do the popcorn/cranberry garland this year, but the cranberries were almost double what they were last year, so we had to scratch that idea:)
I haven't found all of our decorations yet. I am missing a few boxes. I have an ugly feeling that they are in the shed....if so, I may find them next summer while cleaning out the shed. It's too cold to go out there searching right now:(
My kids' last day of school is 12/19. I have to be at their schools 2 days (12/12 Jacob's field trip & 12/19 Brea's field trip and Caity & Jacob's Christmas parties). So, I only have 10 more days of Christmas Prep while they are in school. Only 2 days after dh gets paid while they are still in school. So, I am kinda at a standstill right now:)
There's so much to do, and so little time to do it, but can't be done right now:)
What's going on with everyone else? Don't forget to come back 12/7 to find out who won the 100th blog drawing!!!
Have a blessed day!~Cherylann
Sunday, December 2, 2007
Christmas Dinner
Our Christmas menu is going to be a little different this year. Usually we just have turkey and ham again, but this year I’m changing directions:)
If I can find a tenderloin (no luck yet), I am going out on a limb and making PW’s Beef Tenderloin, but I have complete faith in her:)
Here’s my menu:
1. Roasted Beef Tenderloin
2. Loaded Mashed Potatoes
3. Salad
4. Pumpernickel Bread
5. Yeast Rolls
6. Pumpkin Pie (2)
7. Holiday Poke Cake
8. Chocolate Chess Pie
9. Pecan Pie
10. Pumpkin Dessert Squares
11. Chocolate Meringue Pie (4)
Roasted Beef Tenderloin
Recipe By : Pioneer Woman
Serving Size : 20
Categories : Holiday Dinner Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds tenderloin, beef
seasoned salt -- liberal amounts
lemon pepper -- generous amounts
tricolor peppercorns -- cracked with a meat mallet
extra virgin olive oil
1 stick butter -- divided
Unwrap the meat from the plastic or paper wrapping and rinse well. Trim away a some of that fat on top in order to remove the silvery cartilage underneath. It’s really tough and needs to go. With a very sharp knife, begin taking the fat off the top, revealing the silver cartilage underneath. Now cut off the cartilage, pulling with one hand and cutting with the other. Don't take off all the fat. As with any cut of meat, a little bit of fat adds to the flavor. Just focus on the big chunks. There’s an oblong piece of meat on the side of the loin, slice into it to remove some more of that tough, silvery skin. When you’re finished, you’ll have a nicely trimmed tenderloin.
Now it’s time to season the meat. IMPORTANT POINT: When you’re seasoning a tenderloin, you have to remember that it will be sliced after it’s cooked. So you’re talking about a much smaller surface area–just the rim surrounding the piece—for seasonings than, say a regular steak, which you’d season on both sides. So you can much more liberally season a tenderloin, because you’re having to pack more of a punch in order for the seasoning to make an impact. Sprinkle meat generously with seasoned salt. Rub it in with your fingers. Now take Lemon & Pepper seasoning and sprinkle both sides generously.
Place the peppercorns in a Ziploc bag. Now, with a mallet or a hammer or a large, heavy can, begin smashing the peppercorns to break them up a bit. No need to go nuts on the poor peppercorns; just break ‘em up a bit. When you’re finished, set them aside.
Now, heat some olive oil slowly in a heavy skillet.
When the oil is to the smoking point, place the tenderloin in the very hot pan to sear it. The point here is to give the meat some nice color before putting it into the oven, and to seal in the juices.
After I put the meat into the pan, I throw a couple of tablespoons of butter into the skillet, to give it a nice little butter injection before going in the oven. (If I’d heated the butter with the olive oil, the house would now be filled with black smoke.)
A minute or two later, when one side is starting to turn nice and brown, turn it over to the other side. A couple of minutes later, when the other side is also brown, remove from the skillet and place on an oven pan with a rack.
Now it’s time to start sprinkling the pummeled peppercorns all over the meat. Press the pepper onto the surface of the meat. Preheat oven to 475°.
Put several tablespoons of butter all over the meat. It’ll gradually melt as the beef cooks.
IMPORTANT (and cheap) KITCHEN TOOL: The Meat Thermometer. When it comes to beef tenderloin, you don’t want to be without it. Tenderloin is an expensive cut of beef, and if you overcook it, it’s all over. Stick the long needle of the thermometer lengthwise into the meat, so it will get a representative read of the internal temperature. Leave the thermometer in place while cooking. I always take out my tenderloin just before it reaches 140 degrees, keeping in mind the meat will continue to cook for several minutes after you remove it from the oven. Remember, you can always cook a too-rare piece of meat a little more; but once it’s too done, there’s nothing you can do. Now place it in oven until the temperature reaches just under 140°.
It should just take about fifteen to twenty minutes to cook. Stay near the oven and keep checking the thermometer to make sure it doesn’t overcook.
Spoon the olive oil/butter juices from the skillet onto the top of the meat, just for a little extra flavor. Let meat stand ten minutes or so before slicing, so the meat will have a chance to relax a bit. The end pieces are a little more done (they’re about medium rare) than the middle pieces (more rare) will be, but that’s good. And don’t worry one bit: rare tenderloin is very safe to eat. And it tastes best that way. Keep slicing away according to the number of mouths you have to feed, and save the leftover piece for the fridge. Cold beef tenderloin is even better than freshly cooked tenderloin.
Loaded Mashed Potatoes
Recipe By : Cherylann
Serving Size : 14
Categories : Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Russet potatoes
2 sticks butter -- cut into pats
1 cup sour cream
1 cup cheddar and Monterey jack cheese blend -- shredded
1 cup real bacon bits -- or bacon, fried, drained and crumbled
1/4 teaspoon seasoned salt
1/4 teaspoon pepper
milk -- if needed
2/3 green onion
1/2 cup cheddar and Monterey jack cheese blend -- shredded
Preheat oven to 400°. Wash potatoes.
Stab holes in potatoes with a fork. Place potatoes on a baking sheet. Bake for 1 hour 15 minutes, or until cooked through. Grab the hot potatoes with a thick dish towel, use a sharp serrated knife to cut each potato in half lengthwise.
Place the butter pats, bacon and sour cream in a large mixing bowl.
Scrape the insides of the potatoes into the mixing bowl.
Begin mashing the potato pulp, butter, bacon and sour cream together with a potato masher. Mash together to your desired texture (lumpy, smooth).
Add seasoned salt, 1 cup cheese blend, pepper and green onion. Mash until blended. Preheat oven to 350°.
Top the potatoes with the remaining cheese blend. Bake for 15-20 minutes until potatoes are warmed through and cheese is melted.
NOTES : If you omit the green onions, you can refrigerate for 2-3 days or flash freeze & store in Ziploc bags.
Pumpernickel Bread
Recipe By : Cherylann
Serving Size : 16
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages yeast
1/2 cup warm water
1 teaspoon sugar
2 Tablespoons dark molasses
2 cups whole wheat flour
2 cups rye flour
2 Tablespoons oil
2 teaspoons powdered carraway seed
2 cups unbleached enriched white flour
Sprinkle yeast on water and sugar and stir to dissolve.
Mix together molasses, whole wheat flour and rye flour; beat vigorously.
Add yeast mixture and mix again.
Add oil, caraway and about 2 cups unbleached enriched white flour, using enough flour to make a stiff dough. Knead until smooth. Place in an oiled bowl. Turn to oil top of dough. Cover and let rise until double. Punch down. Form into loaves. Place loaves on a greased cookie sheet. Let rise until double. Put pan of hot water on bottom rack of oven, with loaves on rack above. Preheat oven to 350°. Bake about 45 minutes until done.
Yield:
"2 loaves"
Yeast Rolls
Recipe By : Cherylann
Categories : Biscuits & Rolls
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups bread flour -- 6-8 cups
2 packets dry yeast
2 cups milk
1 Tablespoon salt
1/2 cup vegetable oil
1/2 cup sugar
3 eggs -- beaten
In a large mixing bowl, mix 4 cups. of flour with the yeast. Set aside. Pour the milk, salt, oil and sugar into a pot, stirring to mix, and place over medium heat until lukewarm. Pour the milk mixture into the flour and yeast; beat until smooth. Add the eggs, stirring hard to mix well (use your hands). One cup at a time, add as much of the remaining flour as needed to form a soft dough. Put the dough on cutting block. Let it rise to double its size. Knead dough 12-15 times. Roll out on floured block until about 1/2" thick. Cut rolls. Place rolls in a lightly greased baking pan. Let rise again until doubled in size. Bake for 15-20 minutes.
2 Deep-Dish Pumpkin Pies
Recipe by: Cherylann
Serving Size : 16
Categories : Pies & Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups sugar
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
4 large eggs
29 ounces canned pumpkin
24 ounces evaporated milk
2 9" deep dish pie shells
Preheat oven to 425°.
Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shells.
Bake for 15 minutes. Reduce temperature to 350°; bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours.
Serve immediately or refrigerate.
Yield:
"2 pies"
Do NOT freeze pie. The crust will separate from the filling.
Holiday Poke Cake
Recipe By : Cherylann
Serving Size : 12
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 baked 9" round white cake layers -- cooled
2 cups boiling water
1 package cherry gelatin powder
1 package lime gelatin powder
12 ounces Cool Whip® -- thawed
Place cake layers, top sides up in 2 clean 9" round cake pans. Pierce layers with/large fork at ½" intervals.
Stir 1 cup of the boiling water into each flavor of gelatin in separate bowls at least 2 minutes until completely dissolved. Carefully pour cherry Jell-O over 1 cake layer and lime Jell-O over the 2nd cake layer. Refrigerate 3 hrs.
Dip lime cake pan in warm water 10 seconds; unmold onto serving plate. Spread with about 1 cup of the cool whip. Unmold cherry cake layer; carefully place on top of lime cake layer. Frost top & side of cake with/ remaining cool whip.
Refrigerate at least 1 hour or until ready to serve. Decorate as desired. Store leftover cake in refrigerated.
Chocolate Chess Pie
Recipe by: Cherylann
Categories : Pies & Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 eggs
1 1/2 cups sugar
1/4 cup milk
1 teaspoon vanilla
1/4 cup cocoa
1 stick butter
pinch salt
9 inch pie shell -- unbaked
Preheat oven to 350°.
Combine cocoa, butter and milk in saucepan.
Cook over low heat until smooth.
Remove from heat, add sugar, eggs and vanilla; beat well.
Pour into unbaked pie shell.
Bake 30 minutes or until well done.
Pecan Pie
Recipe by: Cherylann
Serving Size : 12
Categories : Holiday Dinner Pies & Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 eggs
1/4 teaspoon salt
1/4 cup unsalted butter -- melted
1 1/4 cups light corn syrup
1 1/4 cups firmly packed brown sugar
1 teaspoon vanilla extract
1 9 inch pie shell -- unbaked
1 cup pecans -- chopped
Preheat oven to 350°.
Beat eggs with a wire whisk or fork. Add salt, butter, syrup, sugar and vanilla; mix well. Pour into pastry shell; sprinkle with pecans.
Bake for 45-50 minutes.
Pumpkin Dessert Squares
Recipe by: Cherylann
Serving Size : 16
Categories : Brownies & Bars
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 box yellow cake mix -- reserve 1 cup
1 stick unsalted butter -- melted
1/2 stick unsalted butter -- cold, and cut into small chunks
3 eggs -- divided
1 jar Pecan Pumpkin Butter
2 Tablespoons milk
1 Tablespoon all-purpose flour
1/4 cup sugar
1 teaspoon ground cinnamon
Preheat oven to 350°. Lightly grease a 13 X 9" baking pan. Set aside reserved 1 cup cake mix. Stir remaining cake mix, melted butter and one of the eggs. Pour into prepared pan. In another bowl, stir the Pecan Pumpkin Butter, remaining eggs and milk. Pour over the cake batter in the pan. Mix together flour, sugar, cinnamon and reserved cake mix; stir to combine. Add the cold butter. Using a pastry blender, cut in butter until pea-size crumbs form and the mixture clumps together. Crumble over the Pecan Pumpkin Butter mixture. Bake until golden, about 35-40 minutes. Transfer pan to a wire rack and let cool. Cut into squares and serve.
Chocolate Meringue Pie
Recipe By :Cherylann
Serving Size : 32
Categories : Pies & Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 eggs -- separated (reserve whites for Meringue recipe)
2 1/2 cups sugar
1 cup flour
8 Tablespoons Hershey's® cocoa
1/2 teaspoon salt
6 1/2 cups milk
2 teaspoons vanilla
1 stick unsalted butter
4 deep dish pie shells -- baked
Mix sugar, flour, cocoa and salt. Gradually add milk, egg yolks, vanilla and butter.
Cook over medium-low heat until thick.
Pour into 4 baked pie shells. Follow recipe for meringue.
Never-Ever-Fail Meringue
Recipe By :Cherylann
Serving Size : 32
Categories : Pies & Cheesecakes This & That
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons cornstarch
8 tablespoons cold water
2 cups boiling water
4 teaspoons vanilla extract
12 egg whites (you'll need the 6 whites from the chocolate
meringue recipe + 6 more)
24 tablespoons sugar
4 pinches salt
Blend cornstarch and cold water in a saucepan. Add boiling water, and cook until thick and clear. Cool completely.
Preheat oven to 350°.
Beat egg whites till foamy. Gradually beat in sugar, beating until stiff and glossy. Add salt and vanilla, and slowly beat in cold cornstarch mixture. Beat quickly for several minutes. Spread meringue on filled, cooled 9 inch pie.
Bake for 10 minutes or until golden brown on top.
NOTES : The secret to no-fail meringue is cornstarch which acts as a stabilizer. For this recipe, it 's cooked up with water, cooled, and slowly added to the beaten egg whites.
If I can find a tenderloin (no luck yet), I am going out on a limb and making PW’s Beef Tenderloin, but I have complete faith in her:)
Here’s my menu:
1. Roasted Beef Tenderloin
2. Loaded Mashed Potatoes
3. Salad
4. Pumpernickel Bread
5. Yeast Rolls
6. Pumpkin Pie (2)
7. Holiday Poke Cake
8. Chocolate Chess Pie
9. Pecan Pie
10. Pumpkin Dessert Squares
11. Chocolate Meringue Pie (4)
Roasted Beef Tenderloin
Recipe By : Pioneer Woman
Serving Size : 20
Categories : Holiday Dinner Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds tenderloin, beef
seasoned salt -- liberal amounts
lemon pepper -- generous amounts
tricolor peppercorns -- cracked with a meat mallet
extra virgin olive oil
1 stick butter -- divided
Unwrap the meat from the plastic or paper wrapping and rinse well. Trim away a some of that fat on top in order to remove the silvery cartilage underneath. It’s really tough and needs to go. With a very sharp knife, begin taking the fat off the top, revealing the silver cartilage underneath. Now cut off the cartilage, pulling with one hand and cutting with the other. Don't take off all the fat. As with any cut of meat, a little bit of fat adds to the flavor. Just focus on the big chunks. There’s an oblong piece of meat on the side of the loin, slice into it to remove some more of that tough, silvery skin. When you’re finished, you’ll have a nicely trimmed tenderloin.
Now it’s time to season the meat. IMPORTANT POINT: When you’re seasoning a tenderloin, you have to remember that it will be sliced after it’s cooked. So you’re talking about a much smaller surface area–just the rim surrounding the piece—for seasonings than, say a regular steak, which you’d season on both sides. So you can much more liberally season a tenderloin, because you’re having to pack more of a punch in order for the seasoning to make an impact. Sprinkle meat generously with seasoned salt. Rub it in with your fingers. Now take Lemon & Pepper seasoning and sprinkle both sides generously.
Place the peppercorns in a Ziploc bag. Now, with a mallet or a hammer or a large, heavy can, begin smashing the peppercorns to break them up a bit. No need to go nuts on the poor peppercorns; just break ‘em up a bit. When you’re finished, set them aside.
Now, heat some olive oil slowly in a heavy skillet.
When the oil is to the smoking point, place the tenderloin in the very hot pan to sear it. The point here is to give the meat some nice color before putting it into the oven, and to seal in the juices.
After I put the meat into the pan, I throw a couple of tablespoons of butter into the skillet, to give it a nice little butter injection before going in the oven. (If I’d heated the butter with the olive oil, the house would now be filled with black smoke.)
A minute or two later, when one side is starting to turn nice and brown, turn it over to the other side. A couple of minutes later, when the other side is also brown, remove from the skillet and place on an oven pan with a rack.
Now it’s time to start sprinkling the pummeled peppercorns all over the meat. Press the pepper onto the surface of the meat. Preheat oven to 475°.
Put several tablespoons of butter all over the meat. It’ll gradually melt as the beef cooks.
IMPORTANT (and cheap) KITCHEN TOOL: The Meat Thermometer. When it comes to beef tenderloin, you don’t want to be without it. Tenderloin is an expensive cut of beef, and if you overcook it, it’s all over. Stick the long needle of the thermometer lengthwise into the meat, so it will get a representative read of the internal temperature. Leave the thermometer in place while cooking. I always take out my tenderloin just before it reaches 140 degrees, keeping in mind the meat will continue to cook for several minutes after you remove it from the oven. Remember, you can always cook a too-rare piece of meat a little more; but once it’s too done, there’s nothing you can do. Now place it in oven until the temperature reaches just under 140°.
It should just take about fifteen to twenty minutes to cook. Stay near the oven and keep checking the thermometer to make sure it doesn’t overcook.
Spoon the olive oil/butter juices from the skillet onto the top of the meat, just for a little extra flavor. Let meat stand ten minutes or so before slicing, so the meat will have a chance to relax a bit. The end pieces are a little more done (they’re about medium rare) than the middle pieces (more rare) will be, but that’s good. And don’t worry one bit: rare tenderloin is very safe to eat. And it tastes best that way. Keep slicing away according to the number of mouths you have to feed, and save the leftover piece for the fridge. Cold beef tenderloin is even better than freshly cooked tenderloin.
Loaded Mashed Potatoes
Recipe By : Cherylann
Serving Size : 14
Categories : Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Russet potatoes
2 sticks butter -- cut into pats
1 cup sour cream
1 cup cheddar and Monterey jack cheese blend -- shredded
1 cup real bacon bits -- or bacon, fried, drained and crumbled
1/4 teaspoon seasoned salt
1/4 teaspoon pepper
milk -- if needed
2/3 green onion
1/2 cup cheddar and Monterey jack cheese blend -- shredded
Preheat oven to 400°. Wash potatoes.
Stab holes in potatoes with a fork. Place potatoes on a baking sheet. Bake for 1 hour 15 minutes, or until cooked through. Grab the hot potatoes with a thick dish towel, use a sharp serrated knife to cut each potato in half lengthwise.
Place the butter pats, bacon and sour cream in a large mixing bowl.
Scrape the insides of the potatoes into the mixing bowl.
Begin mashing the potato pulp, butter, bacon and sour cream together with a potato masher. Mash together to your desired texture (lumpy, smooth).
Add seasoned salt, 1 cup cheese blend, pepper and green onion. Mash until blended. Preheat oven to 350°.
Top the potatoes with the remaining cheese blend. Bake for 15-20 minutes until potatoes are warmed through and cheese is melted.
NOTES : If you omit the green onions, you can refrigerate for 2-3 days or flash freeze & store in Ziploc bags.
Pumpernickel Bread
Recipe By : Cherylann
Serving Size : 16
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages yeast
1/2 cup warm water
1 teaspoon sugar
2 Tablespoons dark molasses
2 cups whole wheat flour
2 cups rye flour
2 Tablespoons oil
2 teaspoons powdered carraway seed
2 cups unbleached enriched white flour
Sprinkle yeast on water and sugar and stir to dissolve.
Mix together molasses, whole wheat flour and rye flour; beat vigorously.
Add yeast mixture and mix again.
Add oil, caraway and about 2 cups unbleached enriched white flour, using enough flour to make a stiff dough. Knead until smooth. Place in an oiled bowl. Turn to oil top of dough. Cover and let rise until double. Punch down. Form into loaves. Place loaves on a greased cookie sheet. Let rise until double. Put pan of hot water on bottom rack of oven, with loaves on rack above. Preheat oven to 350°. Bake about 45 minutes until done.
Yield:
"2 loaves"
Yeast Rolls
Recipe By : Cherylann
Categories : Biscuits & Rolls
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups bread flour -- 6-8 cups
2 packets dry yeast
2 cups milk
1 Tablespoon salt
1/2 cup vegetable oil
1/2 cup sugar
3 eggs -- beaten
In a large mixing bowl, mix 4 cups. of flour with the yeast. Set aside. Pour the milk, salt, oil and sugar into a pot, stirring to mix, and place over medium heat until lukewarm. Pour the milk mixture into the flour and yeast; beat until smooth. Add the eggs, stirring hard to mix well (use your hands). One cup at a time, add as much of the remaining flour as needed to form a soft dough. Put the dough on cutting block. Let it rise to double its size. Knead dough 12-15 times. Roll out on floured block until about 1/2" thick. Cut rolls. Place rolls in a lightly greased baking pan. Let rise again until doubled in size. Bake for 15-20 minutes.
2 Deep-Dish Pumpkin Pies
Recipe by: Cherylann
Serving Size : 16
Categories : Pies & Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups sugar
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
4 large eggs
29 ounces canned pumpkin
24 ounces evaporated milk
2 9" deep dish pie shells
Preheat oven to 425°.
Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shells.
Bake for 15 minutes. Reduce temperature to 350°; bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours.
Serve immediately or refrigerate.
Yield:
"2 pies"
Do NOT freeze pie. The crust will separate from the filling.
Holiday Poke Cake
Recipe By : Cherylann
Serving Size : 12
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 baked 9" round white cake layers -- cooled
2 cups boiling water
1 package cherry gelatin powder
1 package lime gelatin powder
12 ounces Cool Whip® -- thawed
Place cake layers, top sides up in 2 clean 9" round cake pans. Pierce layers with/large fork at ½" intervals.
Stir 1 cup of the boiling water into each flavor of gelatin in separate bowls at least 2 minutes until completely dissolved. Carefully pour cherry Jell-O over 1 cake layer and lime Jell-O over the 2nd cake layer. Refrigerate 3 hrs.
Dip lime cake pan in warm water 10 seconds; unmold onto serving plate. Spread with about 1 cup of the cool whip. Unmold cherry cake layer; carefully place on top of lime cake layer. Frost top & side of cake with/ remaining cool whip.
Refrigerate at least 1 hour or until ready to serve. Decorate as desired. Store leftover cake in refrigerated.
Chocolate Chess Pie
Recipe by: Cherylann
Categories : Pies & Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 eggs
1 1/2 cups sugar
1/4 cup milk
1 teaspoon vanilla
1/4 cup cocoa
1 stick butter
pinch salt
9 inch pie shell -- unbaked
Preheat oven to 350°.
Combine cocoa, butter and milk in saucepan.
Cook over low heat until smooth.
Remove from heat, add sugar, eggs and vanilla; beat well.
Pour into unbaked pie shell.
Bake 30 minutes or until well done.
Pecan Pie
Recipe by: Cherylann
Serving Size : 12
Categories : Holiday Dinner Pies & Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 eggs
1/4 teaspoon salt
1/4 cup unsalted butter -- melted
1 1/4 cups light corn syrup
1 1/4 cups firmly packed brown sugar
1 teaspoon vanilla extract
1 9 inch pie shell -- unbaked
1 cup pecans -- chopped
Preheat oven to 350°.
Beat eggs with a wire whisk or fork. Add salt, butter, syrup, sugar and vanilla; mix well. Pour into pastry shell; sprinkle with pecans.
Bake for 45-50 minutes.
Pumpkin Dessert Squares
Recipe by: Cherylann
Serving Size : 16
Categories : Brownies & Bars
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 box yellow cake mix -- reserve 1 cup
1 stick unsalted butter -- melted
1/2 stick unsalted butter -- cold, and cut into small chunks
3 eggs -- divided
1 jar Pecan Pumpkin Butter
2 Tablespoons milk
1 Tablespoon all-purpose flour
1/4 cup sugar
1 teaspoon ground cinnamon
Preheat oven to 350°. Lightly grease a 13 X 9" baking pan. Set aside reserved 1 cup cake mix. Stir remaining cake mix, melted butter and one of the eggs. Pour into prepared pan. In another bowl, stir the Pecan Pumpkin Butter, remaining eggs and milk. Pour over the cake batter in the pan. Mix together flour, sugar, cinnamon and reserved cake mix; stir to combine. Add the cold butter. Using a pastry blender, cut in butter until pea-size crumbs form and the mixture clumps together. Crumble over the Pecan Pumpkin Butter mixture. Bake until golden, about 35-40 minutes. Transfer pan to a wire rack and let cool. Cut into squares and serve.
Chocolate Meringue Pie
Recipe By :Cherylann
Serving Size : 32
Categories : Pies & Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 eggs -- separated (reserve whites for Meringue recipe)
2 1/2 cups sugar
1 cup flour
8 Tablespoons Hershey's® cocoa
1/2 teaspoon salt
6 1/2 cups milk
2 teaspoons vanilla
1 stick unsalted butter
4 deep dish pie shells -- baked
Mix sugar, flour, cocoa and salt. Gradually add milk, egg yolks, vanilla and butter.
Cook over medium-low heat until thick.
Pour into 4 baked pie shells. Follow recipe for meringue.
Never-Ever-Fail Meringue
Recipe By :Cherylann
Serving Size : 32
Categories : Pies & Cheesecakes This & That
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons cornstarch
8 tablespoons cold water
2 cups boiling water
4 teaspoons vanilla extract
12 egg whites (you'll need the 6 whites from the chocolate
meringue recipe + 6 more)
24 tablespoons sugar
4 pinches salt
Blend cornstarch and cold water in a saucepan. Add boiling water, and cook until thick and clear. Cool completely.
Preheat oven to 350°.
Beat egg whites till foamy. Gradually beat in sugar, beating until stiff and glossy. Add salt and vanilla, and slowly beat in cold cornstarch mixture. Beat quickly for several minutes. Spread meringue on filled, cooled 9 inch pie.
Bake for 10 minutes or until golden brown on top.
NOTES : The secret to no-fail meringue is cornstarch which acts as a stabilizer. For this recipe, it 's cooked up with water, cooled, and slowly added to the beaten egg whites.
Snack Mixes & Sausage Balls
We only make a few different snack mixes & snacks, because they each make so much. hope you enjoy:) Note...if you are making the sausage balls, we usually double it (we eat almost as much as we give away...grin).~Cherylann
Chex Party Mix
Recipe By : Cherylann
Serving Size : 24
Categories : Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Tablespoons butter
2 Tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
9 cups combination of Corn, Rice and Wheat Chex Cereals
1 cup salted dry-roasted peanuts
3/4 cup bite-sized pretzels
1 cup bite-size cheese crackers or goldfish
Preheat oven to 250°.
In large ungreased roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated.
Bake 1 hour, stirring every 15 minutes.
Spread on paper towels until cooled.
NOTES : Store in airtight container.
Dill Snack Mix
Recipe By :Cherylann
Categories : Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces Cheez-its
10 ounces Wheat Thins® crackers
10 ounces tiny twist pretzels
Dressing:
1 package Hidden Valley Original Ranch Party Dip Mix -- NOT the salad dressing mix
3 Tablespoons dill weed
3/4 cup canola oil
In a big bowl, combine the crackers and pretzels.
Mix together the dressing ingredients. Pour oil mixture over crackers and pretzels, mix well, about 5 minutes (the best method for mixing is to use your hands). Divide the mixture and microwave in 2 batches, uncovered. Cook each batch 1 minute, stir, cook 1 more minute, stir, then cook another 30 seconds.
Cover and store in a tin; keeps for weeks.
Herbed Cheese and Cracker Bits
Recipe By : Cherylann
Serving Size : 20
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
21 ounces Ritz cheese bits
1/2 cup vegetable oil
1 ounce ranch-style dressing mix
1 heaping Tablespoon dried dill
1 teaspoon garlic powder
1 teaspoon celery salt
Place the crackers in a large sealable freezer container; set aside.
In a bowl, mix the oil, salad dressing mix, dill garlic powder and celery salt.
Pour the mixture over the crackers, cover the container and invert it to coat the crackers with seasoning.
Refrigerate for at least 24 hours, turning the container often to keep the crackers coated.
Let the mixture come to room temperature before serving. Store the covered container in the refrigerator.
Sausage Balls
Recipe By : Cherylann
Serving Size : 30
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound sausage
2 cups biscuit mix
12 ounces shredded cheddar cheese
Preheat oven to 425°.
Combine ingredients together; shape into 1" balls.
Arrange on an ungreased baking sheet; bake for 12-15 minutes.
Yield:
"5 dozen"
NOTES : Double the recipe for a crowd.
White Chocolate Party Mix
Recipe By :Cherylann
Categories : Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces mini pretzels
5 cups Cherrios cereal
5 cups Corn Chex®
2 cups salted peanuts
1 pound M & M's
24 ounces vanilla chips
3 Tablespoons vegetable oil
In a large bowl, combine pretzels, Cheerios, Corn Chex, peanuts and M & M's. In a microwavable bowl, heat chips and oil on medium-high or high for 10 seconds and stir until smooth. Pour over cereal mixture and mix well. Spread onto three waxed paper-lined baking sheets. Cool completely and break apart. Store in an airtight container.
Yield:
"5 quarts"
Wintry White Clusters
Recipe By : Cherylann
Serving Size : 32
Categories : Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup white vanilla baking chips
9 cups combination of Corn, Rice and Wheat Chex Cereals
2 cups salted dry-roasted peanuts
2 cups small pretzel twists
2 cups miniature marshmallows
20 ounces vanilla-flavored candy coating
Place baking chips in freezer to chill. In large bowl, mix cereal, peanuts, pretzels and marshmallows. Set aside.
In large microwavable bowl, microwave candy coating uncovered on High 90 seconds. Stir, breaking up large chunks. Microwave about 30 seconds longer or until coating can be stirred smooth. Gently and quickly stir cereal mixture into coating with rubber spatula, stirring gently until evenly coated. Stir in chilled baking chips.
Spread on waxed paper until cooled. Break into chunks. Store in airtight container in refrigerator.
Chex Party Mix
Recipe By : Cherylann
Serving Size : 24
Categories : Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Tablespoons butter
2 Tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
9 cups combination of Corn, Rice and Wheat Chex Cereals
1 cup salted dry-roasted peanuts
3/4 cup bite-sized pretzels
1 cup bite-size cheese crackers or goldfish
Preheat oven to 250°.
In large ungreased roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated.
Bake 1 hour, stirring every 15 minutes.
Spread on paper towels until cooled.
NOTES : Store in airtight container.
Dill Snack Mix
Recipe By :Cherylann
Categories : Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces Cheez-its
10 ounces Wheat Thins® crackers
10 ounces tiny twist pretzels
Dressing:
1 package Hidden Valley Original Ranch Party Dip Mix -- NOT the salad dressing mix
3 Tablespoons dill weed
3/4 cup canola oil
In a big bowl, combine the crackers and pretzels.
Mix together the dressing ingredients. Pour oil mixture over crackers and pretzels, mix well, about 5 minutes (the best method for mixing is to use your hands). Divide the mixture and microwave in 2 batches, uncovered. Cook each batch 1 minute, stir, cook 1 more minute, stir, then cook another 30 seconds.
Cover and store in a tin; keeps for weeks.
Herbed Cheese and Cracker Bits
Recipe By : Cherylann
Serving Size : 20
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
21 ounces Ritz cheese bits
1/2 cup vegetable oil
1 ounce ranch-style dressing mix
1 heaping Tablespoon dried dill
1 teaspoon garlic powder
1 teaspoon celery salt
Place the crackers in a large sealable freezer container; set aside.
In a bowl, mix the oil, salad dressing mix, dill garlic powder and celery salt.
Pour the mixture over the crackers, cover the container and invert it to coat the crackers with seasoning.
Refrigerate for at least 24 hours, turning the container often to keep the crackers coated.
Let the mixture come to room temperature before serving. Store the covered container in the refrigerator.
Sausage Balls
Recipe By : Cherylann
Serving Size : 30
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound sausage
2 cups biscuit mix
12 ounces shredded cheddar cheese
Preheat oven to 425°.
Combine ingredients together; shape into 1" balls.
Arrange on an ungreased baking sheet; bake for 12-15 minutes.
Yield:
"5 dozen"
NOTES : Double the recipe for a crowd.
White Chocolate Party Mix
Recipe By :Cherylann
Categories : Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces mini pretzels
5 cups Cherrios cereal
5 cups Corn Chex®
2 cups salted peanuts
1 pound M & M's
24 ounces vanilla chips
3 Tablespoons vegetable oil
In a large bowl, combine pretzels, Cheerios, Corn Chex, peanuts and M & M's. In a microwavable bowl, heat chips and oil on medium-high or high for 10 seconds and stir until smooth. Pour over cereal mixture and mix well. Spread onto three waxed paper-lined baking sheets. Cool completely and break apart. Store in an airtight container.
Yield:
"5 quarts"
Wintry White Clusters
Recipe By : Cherylann
Serving Size : 32
Categories : Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup white vanilla baking chips
9 cups combination of Corn, Rice and Wheat Chex Cereals
2 cups salted dry-roasted peanuts
2 cups small pretzel twists
2 cups miniature marshmallows
20 ounces vanilla-flavored candy coating
Place baking chips in freezer to chill. In large bowl, mix cereal, peanuts, pretzels and marshmallows. Set aside.
In large microwavable bowl, microwave candy coating uncovered on High 90 seconds. Stir, breaking up large chunks. Microwave about 30 seconds longer or until coating can be stirred smooth. Gently and quickly stir cereal mixture into coating with rubber spatula, stirring gently until evenly coated. Stir in chilled baking chips.
Spread on waxed paper until cooled. Break into chunks. Store in airtight container in refrigerator.
12 Days of Cookies...
We've selected 12 cookie recipes to make too. Hope you enjoy. Have a blessed day:)~Cherylann
Here are the cookies we will be making:
1. Butter Cookies
2. Candy Cane Cookies
3. Christmas Wreath Cookies
4. Coconut Clouds
5. Gingerbread Men
6. Holiday Nut Drop Cookies
7. Kris Kringle Cookies
8. Magical Christmas Cookies
9. Red Velvet Christmas Cookies
10. Rudolph Treats
11. Secret Kisses with Almonds Cookies
12. Snowball Surprise Cookies
Butter Cookies
Recipe By : Cherylann
Serving Size : 24
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup unsalted butter
2/3 cup sugar
3 egg yolks
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
Preheat oven to 400°.
Combine butter, sugar, egg yolks and vanilla together; add flour, mixing by hand.
Spoon mixture into a cookie press; press onto an ungreased baking sheet using the desired discs.
Bake for 7-10 minutes.
Yield:
"4 dozen"
NOTES : Add green dye, use the tree disc and put a tiny red cinnamon candy at top of the tree for Christmas trees.
For reindeer: use deer disc & use red cinnamon candy for nose.
Candy Cane Cookies
Recipe By : Cherylann
Serving Size : 36
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup unsalted butter -- softened
1/2 cup packed brown sugar
1/4 cup sugar
2 egg yolks
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1/4 teaspoon salt
2 1/2 cups all-purpose flour
red food coloring
Cream butter and sugars together; add egg yolks. Stir in extracts and set aside.
Combine salt and flour well; mix into dough.
Divide dough in 2 equal portions and tint one portion red. Chill dough in separate bowls, covered, for one hour. Preheat oven to 350°.
Remove 1 Tablespoon of dough from each bowl. On a very lightly floured surface, shape each Tablespoon of dough by rolling under both hands to form a rope. Place the 2 ropes side-by-side and gently twist together. Carefully bend the top to form a candy cane; continue with remaining dough in each bowl.
Place candy canes on an ungreased baking sheet, about 1" apart; bake for 8 minutes. Do not brown.
Yield:
"3 dozen"
Christmas Wreath Cookies
Recipe By : Cherylann
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup unsalted butter
16 ounces marshmallows
7 cups corn flakes
green food coloring
blue food coloring
red hots candy
Melt butter in a pan. Add marshmallows and stir until melted. Add drops of food coloring until mixture is a nice "holly" green. Remove from heat and pour over corn flakes in a large bowl. Mix thoroughly. On wax paper, form wreath-shaped cookies and decorate with Red Hots to look like berries.
Coconut Clouds
Recipe By : Cherylann
Serving Size : 20
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup sugar
2 1/2 cups coconut flakes
2 egg whites -- beaten
1 teaspoon vanilla extract
1/8 teaspoon salt
Preheat oven to 350°.
Combine ingredients together; blend until soft peaks form.
Drop by Tablespoonfuls, 1" apart, on a greased baking sheet; bake for 15-20 minutes.
Cool on a wire rack.
Store in an airtight container.
Serving Ideas : For extra sparkle, top with a candied cherry and sprinkle with sugar before baking.
Gingerbread Men
Recipe By : Cherylann
Serving Size : 32
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup unsalted butter
1 cup sugar
1/2 cup dark corn syrup
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1 teaspoon ginger
2 eggs -- well beaten
1 teaspoon vinegar
5 cups all-purpose flour
1 teaspoon baking soda
Cream butter with sugar. Add corn syrup and spices.
Heat in a saucepan, stirring constantly. Bring to a boil.
Remove from heat and allow to cool. When lukewarm, stir in eggs and vinegar.
Sift together flour and baking soda. Stir into wet mixture to form a smooth dough. Chill for several hours or overnight.
Preheat oven to 350°. Roll out; cut with your favorite cookie cutter.
Bake for 8-10 minutes.
Holiday Nut Drop Cookies
Recipe By : Cherylann
Serving Size : 24
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup light brown sugar -- packed
1/2 cup unsalted butter -- at room temperature
1 egg
1 teaspoon vanilla
1 cup unsalted mixed nuts -- chopped
1/2 cup mini M&M's
Preheat oven to 350ºF. Lightly grease 2 baking sheets.
Mix together flour, baking soda and salt in a bowl.
Beat brown sugar and butter in bowl until creamy and smooth, about 2 minutes. Beat in egg and vanilla. Stir in flour mixture. Fold in nuts and chocolate pieces.
Drop by rounded measuring tablespoons, 2" apart, onto prepared baking sheets.
Bake for 10-12 minutes or until lightly browned at edges. Let cool slightly on baking sheets. Transfer to wire rack to cool. Store in airtight container.
Yield:
"2 dozen"
Kris Kringle Cookies
Recipe By : Cherylann
Serving Size : 36
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup unsalted butter -- softened
1/2 cup sugar
1/4 cup packed brown sugar
1 egg
1/2 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1/4 teaspoon salt
6 squares semisweet chocolate -- chopped
2 cups walnuts -- toasted and chopped
1 1/2 cups raisins
Preheat oven to 350°.
Beat butter and sugars in large bowl with mixer at medium speed, until light and fluffy.
Beat in egg and vanilla.
Mix in flour, baking soda and salt.
Stir in chocolate, walnuts and raisins.
Drop by rounded Tablespoonfuls, 1 1/2" apart, onto ungreased cookie sheets.
Bake 10-12 minutes or until golden brown.
Cool 2-3 minutes; remove from cookie sheets. Cool completely on wire racks.
Store in tightly covered container.
Magical Christmas Cookies
Recipe By : Cherylann
Serving Size : 24
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup sugar
3/4 cup packed brown sugar
1 cup unsalted butter
2 teaspoons vanilla extract
2 eggs -- beaten
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups quick-cooking oats -- uncooked
2 cups mini baking M&Ms
1 cup raisins
Preheat oven to 325°.
Combine sugar, brown sugar and butter; beat until fluffy. Add vanilla and eggs; blend well. Add flour, baking soda and salt; mix well. Stir in oats, candy and raisins.
Drop dough by 1/4 cupfuls on an ungreased baking sheet.
Bake for 18-22 minutes or until golden. Cool 2 minutes on baking sheet. Transfer to cooling rack.
Yield:
"2 dozen"
Red Velvet Christmas Cookies
Recipe By : Cherylann
Serving Size : 36
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package red velvet cake mix
1/2 cup oil
2 Tablespoons water
2 eggs
12 ounces white chocolate chips
Preheat oven to 350°. Combine all ingredients; mix well.
Drop by tablespoons onto lightly greased cookie sheets. Bake for 8-10 minutes.
Let cool slightly before removing from baking sheets.
Yield:
"3 dozen"
Rudolph Treats
Recipe By : Cherylann
Serving Size : 36
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bag miniature marshmallows
1/2 cup unsalted butter
3 Tablespoons unsweetened cocoa
5 cups Rice Krispies® or Cocoa Rice Krispies
36 large pretzel twists -- broken
36 red cinnamon candies
72 miniature chocolate chips or candies
Melt marshmallows, butter and cocoa in 3-quart saucepan over low heat, stirring constantly, until marshmallows are melted (4-5 minutes). Add cereal; gently stir until well coated.
Drop by buttered Tablespoonfuls onto waxed paper.
Use buttered hands to shape into heads. Quickly push pretzel pieces into top for antlers. Press in cinnamon candy for red nose and chocolate chips for eyes.
Cool completely. Store between sheets of waxed paper in airtight container.
Secret Kisses with Almonds Cookies
Recipe By : Cherylann
Serving Size : 18
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
36 Hershey kisses with almonds -- unwrapped
2 sticks unsalted butter -- softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 1/4 cups slivered almonds -- finely chopped
1/2 teaspoon almond extract -- optional
powdered sugar
Preheat oven to 375°.
Beat butter, granulated sugar and vanilla in large bowl until fluffy. Add flour and almonds; beat on low speed of mixer until well blended.
Using about 1 Tablespoon dough for each cookie, shape dough around chocolate piece; roll in hand to make ball. Be sure to cover each kiss completely.
Place on ungreased cookie sheet.
Bake 10-12 minutes or until cookies are set, but not browned. Cool slightly; remove from cookie sheet to wire rack.
While still slightly warm, roll in powdered sugar. Cool completely. Store in tightly covered container. Roll again in powdered sugar just before serving.
Yield:
"3 dozen"
Snowball Surprise Cookies
Recipe By : Cherylann
Serving Size : 48
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup unsalted butter -- softened
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
1 3/4 cups all-purpose flour
48 almond or peanut M&M's -- unbroken
1 1/2 cups powdered sugar
Preheat oven to 350°.
Combine butter, sugar, egg and vanilla in large mixer bowl. Beat at medium speed, scraping sides of bowl often, until well mixed (1-2 minutes).
Reduce speed to low; add flour. Beat, scraping sides of bowl often, until well mixed (1-2 minutes).
Shape dough around M&M's, into 1" balls. Place 1" apart on ungreased cookie sheet. Bake fo 12-14 minutes or until set. Remove from cookie sheet.
Place powdered sugar in a gallon Ziploc bag. Shake 3-4 cookies at a time in sugar. Cool completely.
Return 3-4 cookies at a time to bag. Shake to coat again with powdered sugar.
Here are the cookies we will be making:
1. Butter Cookies
2. Candy Cane Cookies
3. Christmas Wreath Cookies
4. Coconut Clouds
5. Gingerbread Men
6. Holiday Nut Drop Cookies
7. Kris Kringle Cookies
8. Magical Christmas Cookies
9. Red Velvet Christmas Cookies
10. Rudolph Treats
11. Secret Kisses with Almonds Cookies
12. Snowball Surprise Cookies
Butter Cookies
Recipe By : Cherylann
Serving Size : 24
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup unsalted butter
2/3 cup sugar
3 egg yolks
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
Preheat oven to 400°.
Combine butter, sugar, egg yolks and vanilla together; add flour, mixing by hand.
Spoon mixture into a cookie press; press onto an ungreased baking sheet using the desired discs.
Bake for 7-10 minutes.
Yield:
"4 dozen"
NOTES : Add green dye, use the tree disc and put a tiny red cinnamon candy at top of the tree for Christmas trees.
For reindeer: use deer disc & use red cinnamon candy for nose.
Candy Cane Cookies
Recipe By : Cherylann
Serving Size : 36
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup unsalted butter -- softened
1/2 cup packed brown sugar
1/4 cup sugar
2 egg yolks
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1/4 teaspoon salt
2 1/2 cups all-purpose flour
red food coloring
Cream butter and sugars together; add egg yolks. Stir in extracts and set aside.
Combine salt and flour well; mix into dough.
Divide dough in 2 equal portions and tint one portion red. Chill dough in separate bowls, covered, for one hour. Preheat oven to 350°.
Remove 1 Tablespoon of dough from each bowl. On a very lightly floured surface, shape each Tablespoon of dough by rolling under both hands to form a rope. Place the 2 ropes side-by-side and gently twist together. Carefully bend the top to form a candy cane; continue with remaining dough in each bowl.
Place candy canes on an ungreased baking sheet, about 1" apart; bake for 8 minutes. Do not brown.
Yield:
"3 dozen"
Christmas Wreath Cookies
Recipe By : Cherylann
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup unsalted butter
16 ounces marshmallows
7 cups corn flakes
green food coloring
blue food coloring
red hots candy
Melt butter in a pan. Add marshmallows and stir until melted. Add drops of food coloring until mixture is a nice "holly" green. Remove from heat and pour over corn flakes in a large bowl. Mix thoroughly. On wax paper, form wreath-shaped cookies and decorate with Red Hots to look like berries.
Coconut Clouds
Recipe By : Cherylann
Serving Size : 20
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup sugar
2 1/2 cups coconut flakes
2 egg whites -- beaten
1 teaspoon vanilla extract
1/8 teaspoon salt
Preheat oven to 350°.
Combine ingredients together; blend until soft peaks form.
Drop by Tablespoonfuls, 1" apart, on a greased baking sheet; bake for 15-20 minutes.
Cool on a wire rack.
Store in an airtight container.
Serving Ideas : For extra sparkle, top with a candied cherry and sprinkle with sugar before baking.
Gingerbread Men
Recipe By : Cherylann
Serving Size : 32
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup unsalted butter
1 cup sugar
1/2 cup dark corn syrup
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1 teaspoon ginger
2 eggs -- well beaten
1 teaspoon vinegar
5 cups all-purpose flour
1 teaspoon baking soda
Cream butter with sugar. Add corn syrup and spices.
Heat in a saucepan, stirring constantly. Bring to a boil.
Remove from heat and allow to cool. When lukewarm, stir in eggs and vinegar.
Sift together flour and baking soda. Stir into wet mixture to form a smooth dough. Chill for several hours or overnight.
Preheat oven to 350°. Roll out; cut with your favorite cookie cutter.
Bake for 8-10 minutes.
Holiday Nut Drop Cookies
Recipe By : Cherylann
Serving Size : 24
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup light brown sugar -- packed
1/2 cup unsalted butter -- at room temperature
1 egg
1 teaspoon vanilla
1 cup unsalted mixed nuts -- chopped
1/2 cup mini M&M's
Preheat oven to 350ºF. Lightly grease 2 baking sheets.
Mix together flour, baking soda and salt in a bowl.
Beat brown sugar and butter in bowl until creamy and smooth, about 2 minutes. Beat in egg and vanilla. Stir in flour mixture. Fold in nuts and chocolate pieces.
Drop by rounded measuring tablespoons, 2" apart, onto prepared baking sheets.
Bake for 10-12 minutes or until lightly browned at edges. Let cool slightly on baking sheets. Transfer to wire rack to cool. Store in airtight container.
Yield:
"2 dozen"
Kris Kringle Cookies
Recipe By : Cherylann
Serving Size : 36
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup unsalted butter -- softened
1/2 cup sugar
1/4 cup packed brown sugar
1 egg
1/2 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1/4 teaspoon salt
6 squares semisweet chocolate -- chopped
2 cups walnuts -- toasted and chopped
1 1/2 cups raisins
Preheat oven to 350°.
Beat butter and sugars in large bowl with mixer at medium speed, until light and fluffy.
Beat in egg and vanilla.
Mix in flour, baking soda and salt.
Stir in chocolate, walnuts and raisins.
Drop by rounded Tablespoonfuls, 1 1/2" apart, onto ungreased cookie sheets.
Bake 10-12 minutes or until golden brown.
Cool 2-3 minutes; remove from cookie sheets. Cool completely on wire racks.
Store in tightly covered container.
Magical Christmas Cookies
Recipe By : Cherylann
Serving Size : 24
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup sugar
3/4 cup packed brown sugar
1 cup unsalted butter
2 teaspoons vanilla extract
2 eggs -- beaten
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups quick-cooking oats -- uncooked
2 cups mini baking M&Ms
1 cup raisins
Preheat oven to 325°.
Combine sugar, brown sugar and butter; beat until fluffy. Add vanilla and eggs; blend well. Add flour, baking soda and salt; mix well. Stir in oats, candy and raisins.
Drop dough by 1/4 cupfuls on an ungreased baking sheet.
Bake for 18-22 minutes or until golden. Cool 2 minutes on baking sheet. Transfer to cooling rack.
Yield:
"2 dozen"
Red Velvet Christmas Cookies
Recipe By : Cherylann
Serving Size : 36
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package red velvet cake mix
1/2 cup oil
2 Tablespoons water
2 eggs
12 ounces white chocolate chips
Preheat oven to 350°. Combine all ingredients; mix well.
Drop by tablespoons onto lightly greased cookie sheets. Bake for 8-10 minutes.
Let cool slightly before removing from baking sheets.
Yield:
"3 dozen"
Rudolph Treats
Recipe By : Cherylann
Serving Size : 36
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bag miniature marshmallows
1/2 cup unsalted butter
3 Tablespoons unsweetened cocoa
5 cups Rice Krispies® or Cocoa Rice Krispies
36 large pretzel twists -- broken
36 red cinnamon candies
72 miniature chocolate chips or candies
Melt marshmallows, butter and cocoa in 3-quart saucepan over low heat, stirring constantly, until marshmallows are melted (4-5 minutes). Add cereal; gently stir until well coated.
Drop by buttered Tablespoonfuls onto waxed paper.
Use buttered hands to shape into heads. Quickly push pretzel pieces into top for antlers. Press in cinnamon candy for red nose and chocolate chips for eyes.
Cool completely. Store between sheets of waxed paper in airtight container.
Secret Kisses with Almonds Cookies
Recipe By : Cherylann
Serving Size : 18
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
36 Hershey kisses with almonds -- unwrapped
2 sticks unsalted butter -- softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 1/4 cups slivered almonds -- finely chopped
1/2 teaspoon almond extract -- optional
powdered sugar
Preheat oven to 375°.
Beat butter, granulated sugar and vanilla in large bowl until fluffy. Add flour and almonds; beat on low speed of mixer until well blended.
Using about 1 Tablespoon dough for each cookie, shape dough around chocolate piece; roll in hand to make ball. Be sure to cover each kiss completely.
Place on ungreased cookie sheet.
Bake 10-12 minutes or until cookies are set, but not browned. Cool slightly; remove from cookie sheet to wire rack.
While still slightly warm, roll in powdered sugar. Cool completely. Store in tightly covered container. Roll again in powdered sugar just before serving.
Yield:
"3 dozen"
Snowball Surprise Cookies
Recipe By : Cherylann
Serving Size : 48
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup unsalted butter -- softened
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
1 3/4 cups all-purpose flour
48 almond or peanut M&M's -- unbroken
1 1/2 cups powdered sugar
Preheat oven to 350°.
Combine butter, sugar, egg and vanilla in large mixer bowl. Beat at medium speed, scraping sides of bowl often, until well mixed (1-2 minutes).
Reduce speed to low; add flour. Beat, scraping sides of bowl often, until well mixed (1-2 minutes).
Shape dough around M&M's, into 1" balls. Place 1" apart on ungreased cookie sheet. Bake fo 12-14 minutes or until set. Remove from cookie sheet.
Place powdered sugar in a gallon Ziploc bag. Shake 3-4 cookies at a time in sugar. Cool completely.
Return 3-4 cookies at a time to bag. Shake to coat again with powdered sugar.
12 days of Candy...
We are going to make 1 dozen different candy recipes. Anyone else care to share any recipes for their favorite candies to make at Christmas?? Hope you enjoy. Warning...you may gain 10 pounds just looking at the recipes:) Have a blessed day.~Cherylann
Here are my selections:
1. Buckeyes
2. Candy Cane Fudge
3. Chocolate Covered Cherries (15 dozen)
4. Chocolate Peanut Butter Truffles
5. Christmas Fudge
6. Creamy Walnut Fudge
7. Crockpot Candy
8. Dixie Peanut Brittle
9. Easiest Pecan Pralines
10. Easy Vanilla Fudge
11. Peanut Butter Cups
12. Peppermint Patties
And here are the recipes:
Buckeyes
Recipe By :Cherylann
Categories : Candy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 stick unsalted butter -- softened
2 cups chunky peanut butter
2 cups confectioner's sugar
16 ounces chocolate chips
1/3 bar paraffin wax
Mix butter, peanut butter and sugar. Form into walnut-size balls and chill.
Melt chips and wax in saucepan.
Dip balls into chocolate mixture to partially coat, leaving an "eye" uncoated. Place on waxed paper until firm. Store in freezer.
Candy Cane Fudge
Recipe By : Cherylann
Categories : Candy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package vanilla milk (white) chips
1 can vanilla creamy icing
1/2 teaspoon peppermint extract
4 drops red food coloring
2 Tablespoons peppermint candy canes -- chopped
Put vanilla chips in pan on the stove at medium heat. Continue stirring until the chips have melted. Add icing to pan and continue stirring.
Take off heat and add peppermint extract until dissolved. Pour mixture into pan. Take food coloring and add one drop in each corner of pan. Take butter knife and begin stirring until the food coloring has been swirled into the fudge. Add chopped peppermint pieces to top of fudge.
Cover the pan with plastic wrap and place in the refrigerator until the fudge has harden. Cut into small pieces.
Chocolate Covered Cherries (15 dozen)
Recipe By :Cherylann
Serving Size : 180
Categories : Candy Christmas
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
180 maraschino cherries with stems
6 cups confectioner's sugar
9 tablespoons unsalted butter -- softened
9 tablespoons light corn syrup
3/4 teaspoon salt
36 ounces semisweet chocolate chips
6 tablespoons shortening
Pat cherries dry with paper towels; set aside. In a small mixing bowl, combine the sugar, butter, corn syrup and salt; mix well. Knead until smooth. Cover and refrigerate for 1 hour.
Roll into 1/2" balls; flatten each into a 2" circle. Wrap each circle around a cherry and lightly roll in hands. Place cherries with stems up on waxed paper-lined baking sheets. Cover cherries loosely and refrigerate for 1 hour.
In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Holding on to the stem, dip each cherry into chocolate; set on waxed paper. Refrigerate until hardened. Store in a covered container. Refrigerate 1-2 weeks before serving.
Yield:
"15 dozen"
Chocolate Peanut Butter Truffles
Recipe By : Cherylann
Categories : Candy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup crunchy peanut butter
1/4 cup butter -- softened
2 cups Holiday Rice Krispies
1 cup powdered sugar
14 ounces almond bark
2 ounces unsweetened baking chocolate
2 Tablespoons vegetable shortening
14 ounces white candy coating multicolored sprinkles
In large bowl, combine peanut butter and butter. Add cereal and sugar, mixing until evenly combined. Drop mixture by rounded measuring teaspoons onto waxed paper-lined tray; roll into balls and set aside. [It's very sticky. If you refrigerate it first, it's not as messy.]
In top of double boiler, over hot water, melt chocolate coating and shortening. [I do it in the microwave.] Dip each peanut butter ball in chocolate and place on waxed paper-lined tray. [Let stand till hardened.] Dip balls in melted white candy coating and top with sprinkles. Refrigerate until firm. [I like to drizzle chocolate over the tops instead of using sprinkles.]
To serve, place balls in small candy paper liners.
Christmas Fudge
Recipe By : Cherylann
Serving Size : 120
Categories : Candy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
36 ounces semisweet chocolate chips
1/2 pound unsalted butter
12 ounces evaporated milk
4 1/2 cups sugar
1/4 teaspoon cream of tartar
2 teaspoons vanilla extract
Place chocolate chips and butter in a large mixing bowl; set aside.
Blend together milk, sugar and cream of tartar in a 3-quart saucepan; bring to a boil. Continue to boil for 6 minutes, stirring constantly.
Pour mixture into bowl of chocolate chips and butter have melted and are smooth.
Spray a 15X10 baking sheet with non-stick spray, line with wax paper, then coat wax paper with non-stick spray. Pour chocolate mixture into baking sheet; set aside until cooled.
Chill one hour or until firm. To remove fudge, lift wax paper off of baking sheet; turn out onto a flat surface. Cut in bars, cover with plastic wrap and store in the refrigerator.
Yield:
"5 pounds"
Creamy Walnut Fudge
Recipe By : Cherylann
Serving Size : 32
Categories : Candy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces semisweet chocolate -- chopped
1 ounce unsweetened chocolate -- chopped
14 ounces sweetened condensed milk
1 cup walnuts -- coarsely chopped
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
Line 8" square baking pan with foil, extending foil above rim of opposite sides.
In 2-quart saucepan, combine chocolates and condensed milk. Cook, stirring constantly, over medium-low heat until chocolates have melted and mixture is smooth, about 5 minutes.
Remove saucepan from heat; stir in nuts, vanilla and salt. Pour chocolate mixture into prepared pan; spread evenly.
Refrigerate until firm, at least 4 hours or up to overnight.
Remove fudge from pan by lifting edges of foil. Invert fudge onto cutting board; discard foil.
Cut into 8 strips, then cut each strip crosswise into 8 pieces. Place pieces between waxed paper in airtight container.
Store at room temperature up to 1 week, or refrigerate up to 1 month.
Yield:
"64 pieces"
Crockpot Candy
Recipe By : Cherylann
Categories : Candy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dry roasted peanuts, lightly salted
1 pound unsalted dry roasted peanuts
12 ounces semisweet chocolate chips
12 ounces white chocolate chips
1 pound vanilla bark
Pour peanuts into large Crock-pot; add chips and chocolate bark. Cover and turn on low setting. Cook for an hour or so.
Stir with a large spoon; coating all the peanuts. Spoon onto waxed paper - whatever size is appropriate for you and let harden. Keep crock-pot on until all candy has been spooned out - no big rush.
NOTES : This is a generous recipe and you will have a gracious plenty. Keeps fresh in plastic bag or container, but don't expect it to last very long because each morsel is filled with a wonderful taste of chocolate and is chocked full of peanuts.
Dixie Peanut Brittle
Recipe By : Cherylann
Categories : Candy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups raw, shelled Spanish peanuts with skins on
1 cup sugar
1/2 cup light corn syrup
1/8 teaspoon salt
1 teaspoon unsalted butter
1 teaspoon vanilla extract
1 teaspoon baking soda
Stir together peanuts, sugar, syrup and salt in a 2-quart microwaveable container.
Microwave on High 8 minutes, stirring well after 4 minutes.
Stir in butter and vanilla. Microwave on High 2 additional minutes. Add baking soda and quickly stir until light and foamy. (For safety: remember that mixture will dramatically increase in volume and could spill over sides of container).
Immediately pour onto lightly greased baking sheet; spread to 1/4" thickness. When cool, break into pieces. Store in airtight container.
Yield:
"1 pound"
Easiest Pecan Pralines
Recipe By : Cherylann
Serving Size : 36
Categories : Candy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound brown sugar
1/2 pint whipping cream
2 Tablespoons butter
2 cups pecan halves
Stir brown sugar and whipping cream together in a microwavable bowl; microwave in 2-minute intervals until sugar melts, stirring occasionally.
Remove from microwave; stir in butter and pecan halves.
Drop by teaspoonfuls onto waxed paper; set aside until firm.
Easy Vanilla Fudge
Recipe By : Cherylann
Serving Size : 48
Categories : Candy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cream cheese -- softened
4 cups powdered sugar
1 1/2 teaspoons vanilla
12 ounces vanilla chips
3/4 cup chopped nuts
Blend cream cheese, powdered sugar and vanilla together until smooth and creamy; set aside.
Melt chips in a double boiler; stir into cream cheese mixture, mixing well.
Fold in nuts; pour into a lightly buttered 8" square pan.
Refrigerate until firm; cut into squares to serve.
Peanut Butter Cups
Recipe By : Cherylann
Serving Size : 72
Categories : Candy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup peanut butter
1/2 cup powdered sugar
1/2 cup powdered milk
4 Tablespoons corn syrup
12 ounces milk chocolate chips
Combine peanut butter, sugar, milk and syrup in a mixing bowl; mix well. Set aside.
Arrange 72 fluted paper candy cups on a baking sheet; set aside.
Melt chocolate in a double boiler or microwave; spoon one teaspoon melted chocolate into one candy cup, tilting to cover the bottom.
Add 1/4 teaspoon peanut butter mixture on top of chocolate; cover with one teaspoon melted chocolate.
Repeat with remaining chocolate and peanut butter mixture; set aside to harden.
Yield:
"6 dozen"
Peppermint Patties
Recipe By : Cherylann
Serving Size : 100
Categories : Candy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
32 ounces confectioner's sugar
14 ounces sweetened condensed milk
1 stick unsalted butter -- softened
1 Tablespoon pure peppermint extract
12 ounces chocolate almond bark
Mix together sugar, milk, butter and extract in a large bowl. Roll mixture into small balls. Place on wax paper and chill. Melt almond bark. Remove from heat, using tongs, dip balls into melted chocolate. Cool on waxed paper.
Here are my selections:
1. Buckeyes
2. Candy Cane Fudge
3. Chocolate Covered Cherries (15 dozen)
4. Chocolate Peanut Butter Truffles
5. Christmas Fudge
6. Creamy Walnut Fudge
7. Crockpot Candy
8. Dixie Peanut Brittle
9. Easiest Pecan Pralines
10. Easy Vanilla Fudge
11. Peanut Butter Cups
12. Peppermint Patties
And here are the recipes:
Buckeyes
Recipe By :Cherylann
Categories : Candy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 stick unsalted butter -- softened
2 cups chunky peanut butter
2 cups confectioner's sugar
16 ounces chocolate chips
1/3 bar paraffin wax
Mix butter, peanut butter and sugar. Form into walnut-size balls and chill.
Melt chips and wax in saucepan.
Dip balls into chocolate mixture to partially coat, leaving an "eye" uncoated. Place on waxed paper until firm. Store in freezer.
Candy Cane Fudge
Recipe By : Cherylann
Categories : Candy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package vanilla milk (white) chips
1 can vanilla creamy icing
1/2 teaspoon peppermint extract
4 drops red food coloring
2 Tablespoons peppermint candy canes -- chopped
Put vanilla chips in pan on the stove at medium heat. Continue stirring until the chips have melted. Add icing to pan and continue stirring.
Take off heat and add peppermint extract until dissolved. Pour mixture into pan. Take food coloring and add one drop in each corner of pan. Take butter knife and begin stirring until the food coloring has been swirled into the fudge. Add chopped peppermint pieces to top of fudge.
Cover the pan with plastic wrap and place in the refrigerator until the fudge has harden. Cut into small pieces.
Chocolate Covered Cherries (15 dozen)
Recipe By :Cherylann
Serving Size : 180
Categories : Candy Christmas
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
180 maraschino cherries with stems
6 cups confectioner's sugar
9 tablespoons unsalted butter -- softened
9 tablespoons light corn syrup
3/4 teaspoon salt
36 ounces semisweet chocolate chips
6 tablespoons shortening
Pat cherries dry with paper towels; set aside. In a small mixing bowl, combine the sugar, butter, corn syrup and salt; mix well. Knead until smooth. Cover and refrigerate for 1 hour.
Roll into 1/2" balls; flatten each into a 2" circle. Wrap each circle around a cherry and lightly roll in hands. Place cherries with stems up on waxed paper-lined baking sheets. Cover cherries loosely and refrigerate for 1 hour.
In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Holding on to the stem, dip each cherry into chocolate; set on waxed paper. Refrigerate until hardened. Store in a covered container. Refrigerate 1-2 weeks before serving.
Yield:
"15 dozen"
Chocolate Peanut Butter Truffles
Recipe By : Cherylann
Categories : Candy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup crunchy peanut butter
1/4 cup butter -- softened
2 cups Holiday Rice Krispies
1 cup powdered sugar
14 ounces almond bark
2 ounces unsweetened baking chocolate
2 Tablespoons vegetable shortening
14 ounces white candy coating multicolored sprinkles
In large bowl, combine peanut butter and butter. Add cereal and sugar, mixing until evenly combined. Drop mixture by rounded measuring teaspoons onto waxed paper-lined tray; roll into balls and set aside. [It's very sticky. If you refrigerate it first, it's not as messy.]
In top of double boiler, over hot water, melt chocolate coating and shortening. [I do it in the microwave.] Dip each peanut butter ball in chocolate and place on waxed paper-lined tray. [Let stand till hardened.] Dip balls in melted white candy coating and top with sprinkles. Refrigerate until firm. [I like to drizzle chocolate over the tops instead of using sprinkles.]
To serve, place balls in small candy paper liners.
Christmas Fudge
Recipe By : Cherylann
Serving Size : 120
Categories : Candy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
36 ounces semisweet chocolate chips
1/2 pound unsalted butter
12 ounces evaporated milk
4 1/2 cups sugar
1/4 teaspoon cream of tartar
2 teaspoons vanilla extract
Place chocolate chips and butter in a large mixing bowl; set aside.
Blend together milk, sugar and cream of tartar in a 3-quart saucepan; bring to a boil. Continue to boil for 6 minutes, stirring constantly.
Pour mixture into bowl of chocolate chips and butter have melted and are smooth.
Spray a 15X10 baking sheet with non-stick spray, line with wax paper, then coat wax paper with non-stick spray. Pour chocolate mixture into baking sheet; set aside until cooled.
Chill one hour or until firm. To remove fudge, lift wax paper off of baking sheet; turn out onto a flat surface. Cut in bars, cover with plastic wrap and store in the refrigerator.
Yield:
"5 pounds"
Creamy Walnut Fudge
Recipe By : Cherylann
Serving Size : 32
Categories : Candy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces semisweet chocolate -- chopped
1 ounce unsweetened chocolate -- chopped
14 ounces sweetened condensed milk
1 cup walnuts -- coarsely chopped
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
Line 8" square baking pan with foil, extending foil above rim of opposite sides.
In 2-quart saucepan, combine chocolates and condensed milk. Cook, stirring constantly, over medium-low heat until chocolates have melted and mixture is smooth, about 5 minutes.
Remove saucepan from heat; stir in nuts, vanilla and salt. Pour chocolate mixture into prepared pan; spread evenly.
Refrigerate until firm, at least 4 hours or up to overnight.
Remove fudge from pan by lifting edges of foil. Invert fudge onto cutting board; discard foil.
Cut into 8 strips, then cut each strip crosswise into 8 pieces. Place pieces between waxed paper in airtight container.
Store at room temperature up to 1 week, or refrigerate up to 1 month.
Yield:
"64 pieces"
Crockpot Candy
Recipe By : Cherylann
Categories : Candy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dry roasted peanuts, lightly salted
1 pound unsalted dry roasted peanuts
12 ounces semisweet chocolate chips
12 ounces white chocolate chips
1 pound vanilla bark
Pour peanuts into large Crock-pot; add chips and chocolate bark. Cover and turn on low setting. Cook for an hour or so.
Stir with a large spoon; coating all the peanuts. Spoon onto waxed paper - whatever size is appropriate for you and let harden. Keep crock-pot on until all candy has been spooned out - no big rush.
NOTES : This is a generous recipe and you will have a gracious plenty. Keeps fresh in plastic bag or container, but don't expect it to last very long because each morsel is filled with a wonderful taste of chocolate and is chocked full of peanuts.
Dixie Peanut Brittle
Recipe By : Cherylann
Categories : Candy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups raw, shelled Spanish peanuts with skins on
1 cup sugar
1/2 cup light corn syrup
1/8 teaspoon salt
1 teaspoon unsalted butter
1 teaspoon vanilla extract
1 teaspoon baking soda
Stir together peanuts, sugar, syrup and salt in a 2-quart microwaveable container.
Microwave on High 8 minutes, stirring well after 4 minutes.
Stir in butter and vanilla. Microwave on High 2 additional minutes. Add baking soda and quickly stir until light and foamy. (For safety: remember that mixture will dramatically increase in volume and could spill over sides of container).
Immediately pour onto lightly greased baking sheet; spread to 1/4" thickness. When cool, break into pieces. Store in airtight container.
Yield:
"1 pound"
Easiest Pecan Pralines
Recipe By : Cherylann
Serving Size : 36
Categories : Candy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound brown sugar
1/2 pint whipping cream
2 Tablespoons butter
2 cups pecan halves
Stir brown sugar and whipping cream together in a microwavable bowl; microwave in 2-minute intervals until sugar melts, stirring occasionally.
Remove from microwave; stir in butter and pecan halves.
Drop by teaspoonfuls onto waxed paper; set aside until firm.
Easy Vanilla Fudge
Recipe By : Cherylann
Serving Size : 48
Categories : Candy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cream cheese -- softened
4 cups powdered sugar
1 1/2 teaspoons vanilla
12 ounces vanilla chips
3/4 cup chopped nuts
Blend cream cheese, powdered sugar and vanilla together until smooth and creamy; set aside.
Melt chips in a double boiler; stir into cream cheese mixture, mixing well.
Fold in nuts; pour into a lightly buttered 8" square pan.
Refrigerate until firm; cut into squares to serve.
Peanut Butter Cups
Recipe By : Cherylann
Serving Size : 72
Categories : Candy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup peanut butter
1/2 cup powdered sugar
1/2 cup powdered milk
4 Tablespoons corn syrup
12 ounces milk chocolate chips
Combine peanut butter, sugar, milk and syrup in a mixing bowl; mix well. Set aside.
Arrange 72 fluted paper candy cups on a baking sheet; set aside.
Melt chocolate in a double boiler or microwave; spoon one teaspoon melted chocolate into one candy cup, tilting to cover the bottom.
Add 1/4 teaspoon peanut butter mixture on top of chocolate; cover with one teaspoon melted chocolate.
Repeat with remaining chocolate and peanut butter mixture; set aside to harden.
Yield:
"6 dozen"
Peppermint Patties
Recipe By : Cherylann
Serving Size : 100
Categories : Candy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
32 ounces confectioner's sugar
14 ounces sweetened condensed milk
1 stick unsalted butter -- softened
1 Tablespoon pure peppermint extract
12 ounces chocolate almond bark
Mix together sugar, milk, butter and extract in a large bowl. Roll mixture into small balls. Place on wax paper and chill. Melt almond bark. Remove from heat, using tongs, dip balls into melted chocolate. Cool on waxed paper.
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