By: Maggie Minson
4 cups water
4 chicken bouillon cubes
2 stems broccoli (cut)
6 carrots (cut)
1 onion (cut)
4 cups (1 quart) half & half
4 cans cream of potato soup
2 cups cheddar cheese
Boil first 5 ingredients covered for 15 minutes. Add to crock-pot and let cool. Add last 3 ingredients and warm.
(This sized recipe will feed a family of 6 or more. I usually do a half batch for my family. I also really like cheese and usually double the amount of cheese.
Sunday, December 6, 2009
Thursday, December 3, 2009
Wassail
By: Julie Randall
8 cups apple juice or cider
2 cups orange juice
1 cup fresh lemon juice
1 cup sugar
1/2 tsp ground cloves
1/2 tsp all spice
1/2 tsp cinnamon
Combine all the ingredients in a large pot; bring to a boil. Reduce heat and simmer uncovered for 15 min. Keep hot in a thermos. Makes about 12 cups. Alternately, it can be made in a crock pot, covered and heated on high for 1 - 1 1/2 hours. If doubled, 2-3 hours.
8 cups apple juice or cider
2 cups orange juice
1 cup fresh lemon juice
1 cup sugar
1/2 tsp ground cloves
1/2 tsp all spice
1/2 tsp cinnamon
Combine all the ingredients in a large pot; bring to a boil. Reduce heat and simmer uncovered for 15 min. Keep hot in a thermos. Makes about 12 cups. Alternately, it can be made in a crock pot, covered and heated on high for 1 - 1 1/2 hours. If doubled, 2-3 hours.
Relief Society Ham Roll-Ups
By: Michelle Brownell
6 slices Swiss cheese
6 slices precooked ham (sliced ¼ inch thick)
1 10-ounce package frozen broccoli spears (can use fresh)
1 (10 ¾ -ounce) can cream of mushroom soup
½ cup mayonnaise
½ teaspoon lemon juice
¼ teaspoon curry powder
1 cup onion rings, canned or frozen
Place a slice of cheese on each slice of ham. Place a broccoli spear on top.
Roll up and secure with toothpick. Place roll-ups in a greased, shallow baking dish.
Prepare sauce by combining soup, mayonnaise, lemon juice, and curry powder in a small
Saucepan. Cook and stir until heated through. Drizzle sauce on top of roll-ups and bake covered at 350
Degrees Farenheit for 25 minutes. Top with onion rings. Bake an additional 5 minutes. Makes 6 servings.
6 slices Swiss cheese
6 slices precooked ham (sliced ¼ inch thick)
1 10-ounce package frozen broccoli spears (can use fresh)
1 (10 ¾ -ounce) can cream of mushroom soup
½ cup mayonnaise
½ teaspoon lemon juice
¼ teaspoon curry powder
1 cup onion rings, canned or frozen
Place a slice of cheese on each slice of ham. Place a broccoli spear on top.
Roll up and secure with toothpick. Place roll-ups in a greased, shallow baking dish.
Prepare sauce by combining soup, mayonnaise, lemon juice, and curry powder in a small
Saucepan. Cook and stir until heated through. Drizzle sauce on top of roll-ups and bake covered at 350
Degrees Farenheit for 25 minutes. Top with onion rings. Bake an additional 5 minutes. Makes 6 servings.
Eggnog with a "kick"
By: Jennifer Sunseri
Egg nog
Sprite
Mix equal portions of egg nog and sprite. Enjoy!
Egg nog
Sprite
Mix equal portions of egg nog and sprite. Enjoy!
Pumpkin Squares
By: Becky Woods
1 box yellow cake mix (save 1 cup for later)
1 egg
1/2 cup melted margarine
Mix and spread in the bottom of a 9x13 pan.
1 (15 oz) can of pumpkin
2 1/2 tsp pumpkin pie spice
1/2 cup brown sugar
1/4 cup sugar
2 eggs
2/3 cup evaporated milk
1/3 cup milk
Mix and spread over bottom layer
1/4 cup sugar
1 cup yellow cake mix
1 tsp cinnamon
2 Tbl softened margarine
Mix and crumble on top of pumpkin mixture
Bake at 350 for 40-50 minutes
1 box yellow cake mix (save 1 cup for later)
1 egg
1/2 cup melted margarine
Mix and spread in the bottom of a 9x13 pan.
1 (15 oz) can of pumpkin
2 1/2 tsp pumpkin pie spice
1/2 cup brown sugar
1/4 cup sugar
2 eggs
2/3 cup evaporated milk
1/3 cup milk
Mix and spread over bottom layer
1/4 cup sugar
1 cup yellow cake mix
1 tsp cinnamon
2 Tbl softened margarine
Mix and crumble on top of pumpkin mixture
Bake at 350 for 40-50 minutes
Easy Gingerbread Cookies
By: Becky Woods
2 (3.4 oz) butterscotch instant pudding mix
3/4 cup butter
3/4 cup brown sugar, firmly packed
2 eggs
2 1/4 cups flour
1 tsp baking soda
1 Tbl ground ginger
1 1/2 tsp ground cinnamon
Cream pudding mix with butter and sugar; add egg, and blend well. Combine flour, baking soda, ginger, and cinnamon; blend into pudding mixture. Chill dough for 1 hour or until firm. Roll dough on a floured surface to about 1/4 inch thickness and cut with cookie cutter. Place on greased baking sheets. Bake at 350 for 8-10 minutes.
2 (3.4 oz) butterscotch instant pudding mix
3/4 cup butter
3/4 cup brown sugar, firmly packed
2 eggs
2 1/4 cups flour
1 tsp baking soda
1 Tbl ground ginger
1 1/2 tsp ground cinnamon
Cream pudding mix with butter and sugar; add egg, and blend well. Combine flour, baking soda, ginger, and cinnamon; blend into pudding mixture. Chill dough for 1 hour or until firm. Roll dough on a floured surface to about 1/4 inch thickness and cut with cookie cutter. Place on greased baking sheets. Bake at 350 for 8-10 minutes.
Cookie Press Shortbread
By: Nancy Lamb
Ingredients
1 cup butter
1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
1/2 cup cornstarch
Directions
Preheat oven to 350 degrees. In a medium mixing bowl, cream together butter, confectioners' sugar, and vanilla until smooth with electric mixer. Stir in flour and cornstarch. Pop dough into your cookie press, and away you go! Press cookies out onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or until the peaks are golden.
Ingredients
1 cup butter
1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
1/2 cup cornstarch
Directions
Preheat oven to 350 degrees. In a medium mixing bowl, cream together butter, confectioners' sugar, and vanilla until smooth with electric mixer. Stir in flour and cornstarch. Pop dough into your cookie press, and away you go! Press cookies out onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or until the peaks are golden.
Caramel Rolls
By: Nancy Lamb
20 Frozen Rhodes Rolls
1/2 c. butter, melted
1/2 c. brown sugar
1/2 of a (3 oz) pkg Cook & Serve Butterscotch Pudding (trust me on the "Cook & Serve" thing)
1/2 tsp. cinnamon
Butter a bundt pan & place all dough into it. Sprinkle pudding on top of the dough. Mix the brown sugar into the melted butter, then pour over the dough. Sprinkle on the cinnamon evenly. Let rise (I let this rise overnight at room temp). Cook at 350 for about 15-20 minutes. Dump out upside down.
20 Frozen Rhodes Rolls
1/2 c. butter, melted
1/2 c. brown sugar
1/2 of a (3 oz) pkg Cook & Serve Butterscotch Pudding (trust me on the "Cook & Serve" thing)
1/2 tsp. cinnamon
Butter a bundt pan & place all dough into it. Sprinkle pudding on top of the dough. Mix the brown sugar into the melted butter, then pour over the dough. Sprinkle on the cinnamon evenly. Let rise (I let this rise overnight at room temp). Cook at 350 for about 15-20 minutes. Dump out upside down.
Muffin-Tin Eggs
By: Nancy Lamb
24 slices Deli Ham
12 Eggs
Salt & Pepper
Grease muffin tins. Place two slices of ham in each muffin tin. Break one egg into each muffin tin on top of the sliced ham. Season with salt & pepper to taste. Bake 350 for 20 minutes. We make this Christmas morning along with Caramel Rolls.
24 slices Deli Ham
12 Eggs
Salt & Pepper
Grease muffin tins. Place two slices of ham in each muffin tin. Break one egg into each muffin tin on top of the sliced ham. Season with salt & pepper to taste. Bake 350 for 20 minutes. We make this Christmas morning along with Caramel Rolls.
Christmas Pineapple Banana Slush
By: Melissa Stringham
Boil:
4 c. sugar 4c. water
Until sugar dissolves
Add:
12 oz. can frozen orange juice
3 c. cold water
1 large can crushed pineapple
3-4 mashed bananas
Freeze in plastic containers (empty ice cream bucket works well)
Take out of freezer 1 hour before serving. Mix with 7-Up or Sprite.
Boil:
4 c. sugar 4c. water
Until sugar dissolves
Add:
12 oz. can frozen orange juice
3 c. cold water
1 large can crushed pineapple
3-4 mashed bananas
Freeze in plastic containers (empty ice cream bucket works well)
Take out of freezer 1 hour before serving. Mix with 7-Up or Sprite.
Homemade Caramels (microwave version, supereasy)
By: Sherrie Crawford
combine 1/2 cup of the following ingredients in your largest microwave safe bowl.
butter (room temperature, NOT margarine)
sweetened condensed milk
light corn syrup
regular sugar
brown sugar
Mix together till combined, and microwave on HIGH for 6minutes 38seconds. Prepare a casserole dish with non-stick cooking spray. Remove the mix from the microwave immediately and stir till creamy. Pour into the prepared dish and let cool for awhile. If you let it sit overnite, you can score it with a knife and wrap them individually with wax paper. oh, and I almost forgot, nuts go great on top of these whatever nut you like in whatever quantity you like. It's so yummy, I have to warn you to NOT eat it while it's still hot, and don't lick the bowl till it has cooled, you will burn your tongue/finger. Enjoy!
combine 1/2 cup of the following ingredients in your largest microwave safe bowl.
butter (room temperature, NOT margarine)
sweetened condensed milk
light corn syrup
regular sugar
brown sugar
Mix together till combined, and microwave on HIGH for 6minutes 38seconds. Prepare a casserole dish with non-stick cooking spray. Remove the mix from the microwave immediately and stir till creamy. Pour into the prepared dish and let cool for awhile. If you let it sit overnite, you can score it with a knife and wrap them individually with wax paper. oh, and I almost forgot, nuts go great on top of these whatever nut you like in whatever quantity you like. It's so yummy, I have to warn you to NOT eat it while it's still hot, and don't lick the bowl till it has cooled, you will burn your tongue/finger. Enjoy!
Jam Thumbprints
by: Ali Farrington
Ingredients
3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam
Directions
Preheat oven to 350 degrees F.
In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until just combined, and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic wrap and chill for 30 minutes.
Roll the dough into 1 1/4-inch balls. (If you have a scale, they should each weigh 1-ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.
Ingredients
3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam
Directions
Preheat oven to 350 degrees F.
In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until just combined, and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic wrap and chill for 30 minutes.
Roll the dough into 1 1/4-inch balls. (If you have a scale, they should each weigh 1-ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.
Subscribe to:
Posts (Atom)