XMAS 5
YUMMY FUDGIES
1 can Eagle Brand milk
Chopped nuts as desired (or cherries, any added item you desire)
1-1/2 cup graham cracker crumbs
1 package (small) chocolate chip morsels (semi-sweet)
1 package (small) butterscotch morsels
Mix all ingredients and pour into slightly greased 9 x 9-inch square pan and bake in preheated oven at 350º until middle still slightly "jelloed". Cool 45 minutes and cut.
If using as the main dessert, cut squares larger and top with ice cream, whipped cream, or yogurt!
BAKED FUDGE
This recipe creates a crusty top and yummy soft inside
4 eggs
2 cups sugar
1 cup butter, melted
1/2 cup flour
1/2 cup cocoa
2 teaspoons vanilla
Preheat oven to 325º. Cream eggs and sugar. Add melted butter. Sift flour and cocoa together and add to mixture. Pour into a 9 x 12-inch greased pan. Set in a pan of hot water and bake for 45 minutes to an hour or until crusty on top and soft inside. Serve warm with a scoop of ice cream.
ALASKAN SANTA MOUSE FUDGE
1 pound butter
1 pound Velveeta processed cheese
4 pounds powdered sugar
1 cup dry cocoa (Hershey's)
1 Tablespoon vanilla
1/2 cup chopped nuts
Melt butter and cheese together on medium heat. Add sugar and cocoa and vanilla. Mix well and stir in nuts. Place in buttered 9 x 13-inch pan, cool and cut.
Makes: 6-1/2 pounds.
CREAMY CRANBERRY PIE - Roma26
2/3 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Cranberry Flavor Gelatin
1/2 cup cold water Ice cubes
1 tub ( 8 oz.) COOL WHIP Whipped Topping, thawed
1 tsp. grated orange peel (optional)
1 cup whole berry cranberry sauce
1 HONEY MAID Honey Graham Pie Crust (6 oz.)
Preparation STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Mix cold water and ice to measure 1 cup. Add to gelatin, stirring until slightly thickened. Remove any remaining ice. STIR in whipped topping and orange peel with wire whisk until smooth. Gently stir in cranberry sauce. Refrigerate 20 to 30 minutes or until mixture is very thick and will mound. Spoon into crust. REFRIGERATE 4 hours or until firm.
HOMEMADE CROUTONS
1/4 cup olive oil
1/2 tsp. garlic powder
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. thyme
1/4 tsp. salt
1/4 tsp. pepper
1 loaf (8 ounces) French bread, cut into 3/4-inch cubes
2 tbsp. grated Parmesan cheese
In a large bowl, combine olive oil and spices.
Add bread cubes and toss to coat. Spread cubes in a jelly-roll pan; bake at 350º for 8 minutes.
Sprinkle croutons with Parmesan cheese and bake 7 minutes longer or until golden.
Remove from oven and let cool.
Store in an airtight container for up to 2 weeks
VARIATION
1 T Butter
2 Garlic cloves minced
1 tsp Thyme
5 T Light oil
1 tsp Oregano
5 ea Day old bread
Melt butter in skillet then add oil. Mix in remaining ingredients. Cut 5 slices of day old bread and remove crusts. Cut into 1/2" cubes. Fry slowly until lightly brown.
KIT KAT BARS
80 buttery round crackers
1-1/2 cups graham cracker crumbs
3/4 cup packed brown sugar
1 cup white sugar
3/4 cup butter
1/3 cup milk
1 cup butterscotch chips
1 cup semisweet chocolate chips
3/4 cup peanut butter
Put graham cracker crumbs, brown sugar, white sugar, butter and milk into a saucepan and bring it to a boil. Boil for 5 minutes.
Put a layer of buttery round crackers in a 9x13 inch pan and pour 1/2 of the graham cracker crumb mixture over it.
Put another layer of crackers and pour the remaining mixture evenly on.
Add last row of crackers.
TOPPING
Melt over low heat the butterscotch chips, chocolate chips, and peanut butter and spread over the top.
CLAM PUFFS
1/2 cup butter
1 pound cream cheese
1 (3-ounce) can minced clams
6 English muffins
Heat oven to 450º. Microwave butter and cream cheese for 1 minute. Remove and add clams.
Split English muffins and cut each half into quarters. Place on cookie sheet. Add a dollop of cheese and butter mixture on top of each quarter.
Freeze sheet for 1 hour. Bake for 12 minutes, or until golden brown.
Yield: 48 appetizers
SWEDISH CARDAMON MEATBALLS
2 cups bread crumbs
1/2 cup milk
1 pound ground beef
1 pound ground pork
3 eggs
Salt
Pepper
1 tablespoon ground cardamom
1 cup yellow onion, chopped, plus 6 cups yellow onions, sliced
1 cup salted butter, divided
1/2 cup sugar
Salt and pepper
3 cups beef broth
2 cups heavy cream
3 tablespoons gravy maker seasoning
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon MSG, optional
1/4 teaspoon cloves
1/4 teaspoon cinnamon
3 to 4 tablespoons cornstarch
1/4 cup water
In large mixing bowl, soak bread crumbs in milk for 5 minutes. Add meat, eggs, salt, pepper, cardamom and chopped onions. Mix well and roll into 1 to 1 1/2-inch meatballs.
Saute meatballs in 1/4 cup butter approximately 20 minutes. In a separate skillet, saute sliced onions with 1/4 cup butter, sugar, and pepper until caramelized, about 10 to 15 minutes. Remove mixture from both pans and place on separate plates.
Deglaze both saute pans with the remaining 1/2 cup butter and beef broth, scraping up the browned bits. Cook over high heat for 1 minute. Place the contents of both saute pans into one large pot and add cream, onions, gravy maker seasoning and spices and bring to a simmer. Make a slurry with cornstarch and water. Whisk the slurry into the mixture to thicken. Add meatballs and simmer approximately 20 to 30 minutes. Yield: 12 servings
SWEET POTATO LATKES
2 cups zucchini, (do not peel) grated
2 cups sweet potato, peeled and grated
1/2 cup parsley, chopped
1/2 cup onion, chopped
3 eggs
4 tablespoons flour
1 tablespoons corn flakes, crushed to crumbs
1/2 teaspoon salt
Ground black pepper, to taste
4 tablespoons oil
In a large bowl, mix together the zucchini, sweet potato, parsley, onion, eggs, flour, corn flakes, salt and pepper. Heat a large nonstick pan and add 4 tablespoons of oil. Carefully drop tablespoons of batter into the pan. Fry the latkes, turning when crisp. Oil may be added to pan in small amounts as needed when frying. Put on paper towels to absorb excess oil.
ZUCCHINI LATKES
4 cups zucchini, grated
1 medium white potato, grated
1 medium onion, chopped
3 eggs
3 tablespoons flour
2 tablespoons seasoned bread crumbs
Pepper, to taste
Garlic powder, to taste
1/4 teaspoon salt
3 tablespoons vegetable oil
Mix together the zucchini, potato and onion. Whisk the eggs together and add to the vegetable/potato mixture. Mix together the flour, bread crumbs, pepper, garlic powder and salt and combine with the egg/vegetable mixture. Heat large nonstick frying pan with 3 tablespoons vegetable oil. Drop batter by spoonfuls into hot oil and fry until crisp, turning to fry on the other side. Add small amounts of oil as needed when frying. Turn out on towel paper to drain. Serve quickly, best while hot
PEANUT BUTTER RASPBERRY PIE
CRUST
7 Reese's Peanut Butter Cups, mashed
1/2 cup graham cracker crumbs
2 tablespoons powdered sugar
FILLING
1/2 cup Peanut Butter
8 oz cream cheese, softened
1/2 cup powdered sugar
8 oz Cool Whip
TOPPING
1/4 cup raspberry seedless jam, room temperature
CRUST
Soften the mashed peanut butter cups in the microwave. Stir in the graham crackers and powderd sugar. Mixing well. Press into bottom of pan.
FILLING
Cream together the peanut butter and cream cheese. Mix well. Add the powdered sugar. Mix well. Add the Cool Whip. Mix well. Pour into prepared pie crust. Chill several hours.
TOPPING
In a small bowl, mash the jam with a spoon until it is smooth and spreadable. Spread on top of the pie.
CINNAMON CHIP GEMS
1 cup butter or margarine, softened
2 packages (3-ounces each) cream cheese, softened
2 cups all-purpose flour
1/2 cup sugar
1/3 cup ground roasted almonds
2 eggs
1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
1 teaspoon vanilla
1 1/3 cups Cinnamon Chips, divided
Beat butter and cream cheese in large bowl until well blended; stir in flour, sugar and almonds. Cover; refrigerate about 1 hour.
Divide dough into 4 equal parts. Shape each part into 12 smooth balls. Place each ball in small muffin cup (1 3/4 inches in diameter); press evenly on bottom and up sides of each cup.
Heat oven to 375°.
Beat eggs in small bowl. Add Condensed milk and vanilla; mix well.
Place 7 cinnamon chips in bottom of each muffin cup; fill a generous three-fourths full with condense milk mixture.
Bake 18 to 20 minutes or until tops are puffed and just beginning to turn golden brown.
Cool 3 minutes. Sprinkle about 15 chips on top of the filling.
Cool completely in pan on wire rack. Remove from pan using small metal spatula or sharp knife. Cool completely. Store tightly covered at room temperature
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