Holiday Recipes

[WillowWOW]

Here is a place to Holiday Recipes so we all can add or use them for when we need a new recipe.

Harry Potter's Muggle Butterbeer Recipe

A Hogwarts Special. Recipe posted by request.
12 ounces root beer or cream soda
1 tablespoon honey
2 teaspoons butter
1-2 servings 3 minutes 2 mins prep

Place soda in a microwave safe bowl and heat for about 30 seconds on high.
Remove and set aside.
Melt butter in microwave.
Pour warm soda, butter and honey in a blender and pulse until well combined.
Serve warm.

Roasted pumpkin seeds
Tasty pumpkin seeds.

pumpkin seeds
salt
8 ounces 18 hours 12 hrs prep

Clean pumpkin or squash seeds, soak over night in very salty, warm water.
The more salt the salter the nut!
Drain and spread on Cookie sheet or shallow baking dish.
Roast in a 250 degree oven for 3-6 hours depending on oven and seeds.
Stir every so often.


Bloody Blast
Another great one for any Halloween party
3 (12 ounce) cans tomato juice or vegetable juice
2 tablespoons Worcestershire sauce
1 tablespoon prepared horseradish
1/4-1/2 teaspoon hot pepper sauce
1 tablespoon lemon juice
celery ribs, for garnish (optional)
olives (to garnish) (optional)

6 servings 1 hour 5 minutes 5 mins prep

Combine tomato juice, Worcestershire,.
horseradish, hot pepper sauce and lemon juice inches.
pitcher.
Chill at least 1 hour.
Pour into ice-filled glasses.
Garnish with celery.
stalks, and olives for"eyes," if desired.
I use a large black sauce pan or one that looks like a Witches brew kettle for display.
To do this I triple the recipe.
Time includes chill time.

Raisinet Spiders

Ingredients:
1/3 cup peanut butter
20 crackers
80 pretzel sticks
20 NESTL? RAISINETS Milk Chocolate-Covered Raisins
Estimated Times:
Preparation - 20 min

SPREAD about 2 teaspoons peanut butter over top of 10 crackers.
Press 8 pretzels into peanut butter, arranging 4 on each side
to resemble legs. Top with remaining crackers. Dab top of cracker
sandwiches with 2 peanut butter dots. Place 1 Raisinet on each
dot to resemble eyes.

Nerds Popcorn

8 cups popped popcorn
1 WILLY WONKA NERDS Candies
1/3 cup granulated sugar
3 tablespoons butter or margarine
(we recommend LAND O LAKES? Butter)
1 tablespoon light corn syrup
Estimated Times:
Preparation - 5 min Cooking - 5 min Yields - 8

COMBINE popcorn and Nerds in clean brown heavy-duty paper bag.
COMBINE sugar, butter and corn syrup in small saucepan. Bring
to boil over medium heat, stirring constantly. Boil for 1 minute.

POUR sugar mixture over popcorn; fold bag closed. Shake thorough
ly to coat popcorn. FAST PACED RECIPE! Move quickly once the
sugar mixture has boiled otherwise it starts to set and is
difficult to coat popcorn.

Candy Shop Pizza

1 package NESTL? TOLL HOUSE Refrigerated Chocolate Chip Cookie
Bar Dough
1 cup NESTL? TOLL HOUSE Semi-Sweet Chocolate Morsels
1/2 cup creamy or chunky peanut butter
1 cup coarsely chopped NESTL? CRUNCH, BUTTERFINGER,
BABY RUTH, GOOBERS, RAISINETS and/or BUNCHA CRUNCH

Estimated Times:
Preparation - 15 min Cooking - 30 min Cooling Time - 5 min

PREHEAT oven to 325? F. Grease baking sheet or pizza pan.
PLACE whole bar of dough scored-side-down onto prepared baking
sheet or pizza pan. BAKE for 30 to 35 minutes or until golden
brown. Immediately sprinkle morsels over hot crust; drop peanut
butter by spoonfuls onto morsels. Let stand for 5 minutes or
until morsels are shiny. Gently spread chocolate and peanut
butter evenly over cookie crust. SPRINKLE candy in single layer
over pizza. Cut into wedges; serve warm or at room temperature.
VARIATION: Substitute 1 package (18 ounces) NESTLE? TOLL HOUSE?
Refrigerated Sugar Cookie Bar Dough. Press cookie dough onto
greased large baking sheet or pizza pan to measure an 8-inch
circle. Bake at 325? F. for 16 to 18 minutes or until lightly
golden.

Peanut Butterfinger Cream Pie

1 prepared 9-inch (6 to 8 oz.) chocolate cookie crust
1 package cream cheese
1/2 cup creamy peanut butter
1 1/2 cups powdered sugar
1 NESTL? BUTTERFINGER Candy Bar
2 cups whipping cream
1/4 cup Chocolate Flavor NESTL? NESQUIK Calcium Fortified Syrup

Estimated Times:
Preparation - 10 min Cooling Time - 180 min

BEAT cream cheese and peanut butter in large mixer bowl until
smooth. Beat in powdered sugar. Stir in chopped Butterfinger.
Fold in whipped cream. Spread into cookie crust.
REFRIGERATE for 3 to 4 hours. Drizzle with Nesquik before
serving.

[Wolf_angel]

Low calorie holiday treats? Just a thought.

Have a great day!

[firewife2104]

If anyone has any good holiday treat recipes, post them on here. I have a big meal to cook for Thanksgiving and I need some good dessert ideas.

[Wolf_angel]

(((Firewife)))) Have you looked in the message boards under the various folders that would have subfolders with recipes? Just a thought.
If I can tomorrow, I will put some up if you like. Let me know, Ok?
Have a great day!

[WillowWOW]

Not sure where I found these but here is some new recipes for ya'll....

HOLIDAY CHAMPAGNE PUNCH

Ingredients

Makes 8 servings


32 ounces Champagne or sparkling wine, chilled
1 cup cranberry juice, chilled
1/4 cup Grand Marnier, or other orange liqueur
8 orange slices, for garnish

Preparation


Combine the Champagne, cranberry juice and Grand Marnier in a large punch bowl.
Chill and serve.

SPICED NUTS

Ingredients

Makes 2 cups


1/4 teaspoon cumin
1/4 teaspoon cayenne
1/4 teaspoon ground cinnamon
2 cups mixed nuts, such as walnuts, pecans, hazelnuts and almonds
2 tablespoons butter
3 tablespoons brown sugar
1/2 teaspoon salt

Preparation


Combine the spices in a small bowl and set aside. Heat the nuts in a dry skillet and cook, stirring frequently, until they begin to toast, about 4 minutes.

Add the butter and cook, stirring, until the mixture begins to darken, about 1 minute. Add the sugar, 1 tablespoon water and salt and cook, stirring, until the sauce thickens and nuts are glazed, about 5 minutes.

Remove from the heat and transfer to a baking sheet lined with aluminum foil, separating the nuts with a fork. Let rest until cooled and the sugar has hardened, about 10 minutes. Store in an airtight container.

RUM BALLS

Ingredients

Makes about 5 1/2 dozen


1 1/2 cups confectioners' sugar
2 tablespoons cocoa powder
1/2 teaspoon ground allspice
1/2 cup dark rum
2 tablespoons light corn syrup
2 1/2 cups finely crushed vanilla wafers
1 cup finely chopped, toasted walnuts

Preparation


Sift together 1 cup of the confectioners' sugar, the cocoa powder and allspice. Stir in the rum and corn syrup. Add the vanilla wafers and walnuts, and mix well.

Place in the refrigerator to firm up slightly, about 30 minutes. (The mixture may appear crumbly and dry; this is okay.)

Place the remaining 1/2 cup of confectioners' sugar in shallow bowl or dish. Using a tablespoon, scoop out portions of the chocolate mixture and press into 1-inch balls.

Using your hands, roll the balls in the confectioners' sugar to coat evenly.
Place on a baking sheet, cover with plastic wrap and refrigerate overnight.

Store in an airtight container in the refrigerator for up to 2 weeks, placing wax paper between layers to prevent sticking.

From allrecipes.com

Peanut Butter Cup Cookies
-------------------------
INGREDIENTS:
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C).

Sift together the flour, salt and baking soda; set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy.

Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
Shape into 40 balls and place each into an ungreased mini muffin pan.

Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a
mini peanut butter cup into each ball. Cool and carefully remove from pan.

Ambrosia

INGREDIENTS:
1 (11 ounce) can mandarin oranges, drained
1 (8 ounce) can crushed pineapple, drained
2 cups miniature marshmallows
1 cup flaked coconut
6 ounces sour cream

DIRECTIONS:
Combine the oranges, pineapple, marshmallows, coconut, and sour cream.
Stir till mixed well. Refrigerate till cold. Serve.

Eggnog Quick Bread

2 eggs, beaten
1 cup eggnog
2 teaspoons rum flavored extract
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup butter, softened
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of a 9x5 inch loaf pan, or three 3x5 inch loaf pans.

Blend together the eggs, eggnog, rum extract, sugar, vanilla and butter.
Sift together the flour, baking powder, salt and nutmeg. Add to eggnog mixture and stir just enough to moisten; pour into prepared pan.

Bake bread in large pan for 40 to 60 minutes, or until a tester inserted in the center comes out clean. Breads baked in the smaller pans require 35 to 40 minutes. Cool for 10 minutes, and remove from pan. Cool completely, wrap tightly and store in refrigerator.


Spinach Quiche

1/2 cup butter
3 cloves garlic, chopped
1 small onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (4.5 ounce) can mushrooms, drained
1 (6 ounce) package herb and garlic feta, crumbled
1 (8 ounce) package shredded Cheddar cheese
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 cup milk
salt and pepper to taste

DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C).

In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.

In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.

Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

Cranberry Upside Down Coffee Cake

2/3 cup packed brown sugar
1/3 cup butter
1 1/4 cups cranberries
1/2 cup chopped pecans

1/2 cup butter, room temperature
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 cup sour cream
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt


DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Wrap the outside of a 9 inch springform pan with aluminum foil to prevent leaking. Sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside.

In a saucepan over medium heat, combine brown sugar and 1/3 cup butter. Bring to a boil, then pour into bottom of springform pan. Sprinkle with cranberries and pecans.

In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream. Pour batter into prepared pan.

Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Serve warm.

From http://www.pastrywiz.com

------Craft------
Cinnamon-Apple Wreath

Adorn your door with this festive holiday wreath and welcome your guest with apples, cinnamon spice and everything nice.

Yield: 1 wreath

6 small apples, 2 1/2 inches in diameter
Lemon juice or lemon-lime soda pop
Wire racks
Spray varnish, if desired
6 cinnamon sticks, 10 inches long
Straw wreath, 10 inches in diameter
8 (3 1/2-inch) cinnamon sticks
2 yards 3/4-inch ribbon
Glue gun and glue sticks
Silk leaves

Heat oven to 200 F. Cut apples lengthwise from stem end through core
into 1/4-inch slices. Dip apples into lemon juice to prevent browning;
place on wire racks. Carefully place wire racks on oven rack. Bake 4 hours.

Remove wire racks from oven and place on heatproof surface. Let apples
stand about 2 hours or until completely dry. Place dried apples on waxed paper.
Coat each side with 2 light coats of spray varnish, following manufacturer's
directions.

Tie 10-inch cinnamon sticks together. Attach to front of wreath with 6 inches
of the ribbon. Glue dried apple slices and 3 1/2-inch cinnamon sticks to front
and side of wreath, using glue gun. Attach leaves to ribbon on 10-inch cinnamon
sticks.

Make a bow with the remaining ribbon, and attach to wreath. Attach wire
hanger if desired.

Tips:
- Make the dried apples ahead of time. When it's time to make the wreath it
will all come together in a snap.
- Pick up Rome apples for this project. With their pretty red skin and white
flesh they are particularly nice in this wreath, though other types of apples
are also attractive


From santas.net under recipes

Spiced Oranges 12 servings

12 Mandarins or small oranges
2 Cinnamon sticks
2 Whole cloves
4 c Water
4 c Sugar
1/2 c Orange flavoured liqueur

With a vegetavle peeler remove two long strips of peel from two of the
oranges. Place in a clean one litre/2 pint jar, or divide between two
smaller jars. Completely peel all 12 oranges, removing in much of the
white pith as possible, and pierce each one in several places with a
fork. Pack into the jars. Add the cinnamon sticks and cloves. In
the saucepan, bring to boil the water and sugar. Reduce the heat to
low and simmer uncovered for 10 minutes or until syrupy. Remove from
the heat and add liqueur. Pour over oranges, cover and allow to
cool. Refrigerate until ready to serve.

Irish Soda Scones

3 cups plain flour
1 teaspoon cream of tartar
1 cup of buttermilk
1 teaspoon salt
1 teaspoon baking powder


1. Stir togetheer dry ingredients and mix lightly with hands.
2. Make a hollow in the centre and add enough buttermilk to make a soft dough.
3. Turn onto floured board and knead quickly and lightly until the dough is free
from cracks.
4. Roll out until 1/2cm thick and cut into rounds.
5. Place on greased oven sheet and bake at 200 degrees celcius for 15 minutes.

Nutmeg Rolls

Roll Ingredients:

1 cup butter, softened
2 tsp vanilla
3/4 cup sugar
1 egg
3 cups all-purpose flour
1 1/2 tsp nutmeg
1/4 tsp salt

Preparation:

Cream butter with vanilla, gradually beat in sugar, then blend in egg.
Mix together with flour, nutmeg & salt. Add to butter mixture & mix well.
Divide into 14 equal portions. On sugared board shape each piece in roll 12
inches long and 1/4 inch wide. Cut in 2 inch lengths and put on greased
cookie sheet. Bake in preheated 350 farneheit oven for 12 minutes. Cool
on rack. Spread with frosting, sprinkle with nutmeg.

Glaze Ingredients

1/3 cup butter
1 tsp vanilla
2 tsp rum or rum extract
2 cups powdered sugar
2 tablespoons light cream


Glaze Preparation
Cream butter with vanilla. Add rum and blend in sugar and cream.
Beat until smooth.

Scottish Bannocks

Traditional Christmas meal.

2 cups oatmeal
1 cup flour
1 teaspoon salt
3/4 cup butter or margarine
1/2 cup boiling water


1. Mix dry ingredients together in a bowl.
2. Cut into butter with knife until the mixture resembles coarse breadcrumbs.
3. Add the water to the mixture.
4. Mix to a dough.
5. Roll out until quite thin and then cut into rounds
(about the sizze of a jam lid). 6. Cook at 200 degrees celcius for 10 minutes.

Snow Candy

Ingredients:

1 lb white bark candy
1 lb salted nuts
2 cups crispy rice cereal

Melt candy in a double boiler. Add nuts and cereal. Mix well.
Spoon onto waxed paper. Refrigerate until firm. Break into pieces
and store in air tight container

[Sassy]

Here are a couple recipes for the holidays.

Choco-coconut Bars
Yields: 18 servings


INGREDIENTS:

5 ounces sweetened condensed milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
14 ounces flaked coconut
4 cups semisweet chocolate chips

DIRECTIONS:
1. Blend the condensed milk and the vanilla together in a bowl. Add the powdered sugar a little at a time, blending each time until smooth. Stir in the coconut. You should have a firm mixture. Pat the mixture into a greased 9 x 13 inch pan and chill until firm.
2. Place the chocolate chips in a microwave-safe bowl and heat on high 1 minute at a time, stirring after each minute, until melted. Remove the pan from the refrigerator and cut the coconut mixture into 1 x 2 inch bars.
3. Set each bar on a fork and dip into the chocolate, completely coating the bar. Let excess drip off, then set on waxed paper. Repeat for each bar. Bars will take several hours to air-dry; if you are in a hurry you can refrigerate the bars for about 30 minutes. Enjoy!




Spiced Pumpkin Bundt Cake with Citrus Glaze

Cake:
6 eggs
2/3 cup oil
1 cup canned pumpkin pie mix
2/3 cup water
2 tablespoons pumpkin pie spice
1 box moist spice cake mix
1 box moist yellow cake mix

Glaze:
Yellow food coloring
Red food coloring
1 pound powdered sugar
1/3 cup orange juice, no pulp
3 teaspoons orange liqueur


Cake:
Preheat the oven to 350 degrees F.
Butter and flour a 12-cup bundt cake pan. In a large mixing bowl, combine the eggs, oil, pie mix, water, and pumpkin pie spice. Beat until well blended. Add the cake mixes and stir to combine. Transfer the mixture to the prepared pan and bake for 50 minutes, or until a skewer inserted in the center comes out clean. Invert the cake onto a cooling rack.

Glaze:
Combine 2 parts yellow food coloring with 4 parts red food coloring to make orange food coloring. Whisk the powdered sugar, orange juice, orange liqueur, and food coloring in a saucepan on low heat for 5 minutes or until the sugar melts. If the glaze seems too dry, add more water or orange juice to reach the right consistency. Drizzle the glaze over the cake.

[Wolf_angel]

(((((((Sassy))))))

Thank you so much for sharing these delicious recipes with the boards! I hope to try out some of these myself for the upcoming holidays!

Have a great day!

[ScribeWOW]

Just looking through old posts here, and the recipes are worth revisiting! Thanks to everyone who posts them.

[Wolf_angel]

((((ScribeWOW)))))

Yes I agree with you! The more the merrier! I can just smell the cooking going on in houses throughout the USA.

Plus its easier to access special recipes here than having to find that certain cookbook with great grandma's special recipe. Although they are wonderful in their own unique way.

Have a great day!

[WillowWOW]

Reposted to find easier!

Happy Thanksgiving!
Have a great day!

Rocky Road Chocolate Cream Pie

1 graham cracker pie shell
1 box of chocolate pudding *
Milk for pudding*
(Make pudding prior to making the pie)
1/2 bag of minature marshmellows
1 cup of crushed peanuts
1 7 ounce can of Reddin Whip

Please have your chocolate pudding made prior.....
Now mix in a the marshmellows, and peanuts; then fold in the whip cream a bit at a time til all is added
Pour into Pie shell Chill for 2 hours and serve

[LiamFan!]

Mmmmmmmmmmmmm!

[Sassy]

Here are a couple recipes for you. I am asked to make these over and over. I hope you will too.


Easy Cinnamon Fudge

Ingredients:

1 box (16 ounces) confectioners' sugar
1/2 cup unsweetened cocoa powder
1/4 to 1/2 teaspoon McCormick? Ground Cinnamon
1/2 cup (1 stick) butter
1/4 cup milk
1 1/2 teaspoons McCormick? Pure Vanilla Extract
1 cup chopped nuts (optional)

Directions:

1. Line an 8-inch square pan with foil, allowing foil to extend over sides of pan. Spray with nonstick cooking spray.

2. Mix sugar, cocoa and cinnamon in large bowl; set aside.

3. Heat butter and milk in small saucepan until butter melts. Remove from heat; add vanilla extract. Add to sugar mixture; mix well. Stir in nuts. Pour into prepared pan. Garnish with nut halves, if desired.

4. Refrigerate at least 1 hour or until firm. Use foil to lift out of pan onto cutting board. Cut into 16 (2-inch) squares. Cut each square diagonally in half, making triangles.


----------------------------------------

Root Beer Float Cookies

1 cup granulated sugar
1 cup brown sugar, packed
1 cup butter, softened
1/2 cup buttermilk
2 eggs
2 teaspoons root beer extract
1 teaspoon vanilla
4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt

Frosting

1 cup confectioners' sugar
1 tablespoon half-and-half
2 teaspoons butter, softened
1 teaspoon root beer extract

Preheat oven to 375 degrees.

Lightly grease cookie sheets.
In a large bowl combine granulated sugar, brown sugar, 1 cup butter, buttermilk and eggs, 2 teaspoons root beer extract and vanilla.
Beat at medium speed until well blended.

Add flour baking soda and salt.
Beat on low speed until dough forms.
Drop by heaping teaspoonful 2 inches apart on cookie sheet.

Bake 10-12 minutes or until set. Cool completely.

In a mixing bowl combine frosting ingredients beat at low speed of electric mixer until smooth.
Spread frosting on evenly over cookies.
Let dry completely before storing in container.

Makes 5 dozen cookies.

[WillowWOW]

Here is this year's St.Patrick's Day Recipes! I hope you all enjoy them. I know not as good as IRISH_EYES_99 recipes but its what I have for all of you! IRISH_EYES_99 has some yummy recipes! I received these in an email sent to me.

Cornish Hens with Apricot, Port and Balsamic Sauce Recipe
Ingredients
2 Cornish game hens, washed, patted dry, split down the
center
Freshly ground black pepper to taste
8 slices bacon

SAUCE:
4 cups homemade chicken stock or canned reduced-sodium
chicken broth
1/2 cup port wine
1 cup dry red wine
2/3 cup dried apricots, finely chopped
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper to taste

Instructions
Preheat the oven to 400 degrees F.

Place the hen halves in an ovenproof baking pan, skin-side
up. Sprinkle them with pepper and cover them with the bacon
slices.

Bake for 15 minute, then reduce the oven temperature to 350
degrees and bake for 20 to 25 minutes or until the skin is
crisp. Remove the birds from the oven and discard the bacon.

Meanwhile, to make the sauce: In a medium saucepan, bring
the stock or broth to a boil over medium heat, then reduce
the heat to a simmer and cook for 10 to 15 minutes, or until
the liquid is reduced to about 1 cup.

In another saucepan, combine the port and red wine. Bring
the liquid to a boil, reduce the heat to medium and cook for
8 to 10 minutes or until the volume is reduced to about 1/2
cup.

Pour the reduced stock or broth into the reduced wine. Stir
in the apricots and vinegar. Cook for 8 to 10 minutes or
until the sauce is reduced by one-third and is thickened.
Season with salt and pepper.

To serve, place a Cornish hen half in the center of each
serving plate and spoon the sauce over the top. Serve this
with a side dish of carrot and turnip puree.

Carrot and Turnip Puree Recipe

Ingredients:
2 pounds carrots, peeled and cut into 1-inch pieces
2 pounds turnips, peeled and cut into 1-inch pieces
1/2 cup sour cream
1/4 tsp ground ginger
4 Tbsp softened butter
Salt and pepper to taste
Minced fresh chives for garnish


Cook both carrots and turnips in boiling salted water for
30 to 40 minutes or until tender. Drain and mash. Transfer
to a food processor and add sour cream, ground ginger, and
softened butter; process until smooth. Season with salt and
pepper and sprinkle with minced fresh chives.

Yield: 4 servings

Whiskey Soda Bread Recipe
From The Southern Heritage Celebrations Cookbook (Oryx Press)

This sweet bread is stuffed with whiskey-soaked raisings and
orange rind and served with whiskey butter for a delicious
variation of traditional Irish soda bread. If you don't
want to use whiskey, simply soak the raisins in hot water.

INGREDIENTS:
1 cup raisins
1/2 cup Irish whiskey
3 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon grated orange rind
1/2 teaspoon baking soda
1-1/3 cups buttermilk
1/4 cup butter or margarine, melted
Whiskey Butter:
1/2 cup butter or margarine, softened
1 tablespoon Irish whiskey
PREPARATION:
Soak raisins in Irish whiskey overnight.

Combine flour, sugar, baking powder, salt, and orange rind
in a large bowl; mix well.
Sponsored Links
Soda Bread Recipe

Stir in raisins mixture, blending well. Dissolve soda in
buttermilk; add to flour mixture, stirring well. Stir in
butter, mixing well. Spoon batter into a greased 2-quart
casserole. Bake at 350 degrees F. for 50 minutes or until
golden brown. Cut into squares, and serve with Whiskey Butter.

Yield: 8 to 10 servings

Whiskey Butter Method: Combine butter and whiskey,
blending well.

Irish Mint Cream Cocktail
Ingredients
3/4 ounce clear creme de menthe liqueur
1-1/2 ounces Irish cream liqueur
whipped cream
chocolate shavings
kiwifruit slice


Instructions
Pour clear creme de menthe in bottom of glass. Slowly add
Irish cream liqueur down inside of glass to form a second
layer. Add whipped cream so it mounds above glass rim.
Garnish whipped cream with chocolate shavings. Do not stir;
the liqueurs will subtly blend into one another, but keep
their distinct tastes as they are consumed. Place kiwifruit
slice over edge of glass. Serve with spoon or spoon and
straw.

Potato Onion Soup Irish-Style Recipe
From The Frugal Gourmet On Our Immigrant
Ancestors by Jeff Smith (Wm Morrow)

Hearty and filling, this potato soup gets flavor from onions
and herbs. Bacon and chives are used as garnishes.
Alternative suggested garnishes include chopped prawns or
diced lobster.

INGREDIENTS:
4 tablespoons butter
2 medium yellow onions, peeled and sliced
2 pounds potatoes, peeled and sliced
3 cups milk
5-1/2 cups homemade chicken stock or use canned
1/4 cup chopped fresh chives
1/2 teaspoon celery seeds
1/4 teaspoon dried thyme, whole
1 cup light cream
Salt and freshly ground black pepper to taste
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup chopped fresh chives
6 slices lean bacon, crisply fried and chopped

PREPARATION:
Heat a 6- to 8-quart stockpot, add the butter and onion, and cook gently. Do not let the onion brown. Add the peeled and sliced potatoes, milk, and chicken stock.
Add 1/4 cup chives, celery seeds, and thyme. Cover and cook
gently for about an hour.

Prepare a roux: Melt the butter in a small saucepan and
whisk in the flour. Let the flour and butter mixture (roux)
bubble for 2 minutes on medium-low heat, stirring constantly.
Thicken the soup with the roux, whisking carefully to avoid
lumps. Cook for 5 to 10 minutes and then puree the soup in a
food processor or food blender.

Add the cream and gently reheat, but do not boil. Season
with the salt and pepper. Serve with additional 1/4 cup
chopped fresh chives and the crisply fried bacon as garnishes.

This soup can also be made with the chopped white part of
5 or 6 large leeks instead of onions. Additional garnishes
you can use instead of bacon are chopped prawns or a small
dice of lobster.

Yield: 8-10 servings

Yield: 1 serving

(((((((WOW's)))))))) ((((((TF's))))))
((((((((((((Roomies)))))))))))))

Have a great day!

[Wolf_angel]

Hey all of you....Here is one recipe to try and a link for others for Christmas.

Double Layered Pumpkin Cheesecake

recipe by Katlover from CafeMom

2 (8 ounce) packages cream cheese (softened)
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
whipped topping

Preheat oven to 325 degrees. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.

Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

http://www.northpole.com/Kitchen/Cookbook/cat0001.html

Happy Turkey Day!

Have a great day!

[Wolf_angel]

Well wanted to let ya'll know I made that Double Layered Pumpkin Cheesecake.

It was a smashing success. Been requested for every holiday now LOL

Even to where they hubby and youngest son will buy whatever if i make it again. LOL

Have a great day!