Monday, December 23, 2013

Make It MERRY! Christmas Recipes

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"Here are some of my favorite Christmas recipes.  I hope you enjoy them and have a Very Merry Christmas!"
 *Just click on the links below each picture to view the recipes.
 
  
 
 
 
 
 
Merry Christmas!

 

Thursday, December 19, 2013

Pistachio Bundt Cake

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"My Step-Dad's favorite time of the year was Christmas.  He was like a little kid on Christmas morning.  He often had to wait for my sister and I to get up to see what Santa had brought us and so we could all open our presents.  I think we totally drove him nuts because we thought we needed to sleep 'til noon.  How we must have tortured him!  We lost our Step-dad this year and in honor of him I wanted to post his very favorite recipe, Pistachio Cake, at his very favorite time of year, Christmas.  This year we will be celebrating Bob's birthday and Christmas without him, but we will raise a glass of milk and eat a slice of Pistachio cake to honor him. Love ya and miss ya Bob!  There isn't a moment that goes by that I don't think about you.  I pray that you found peace."   

Pistachio Bundt Cake:
1 white cake mix
1 (3-3/4 ounce) package of pistachio instant pudding
3 eggs
1-1/3 cups water
1/3 cup oil
1/2 cup walnuts, chopped
1/4 cup flour

Mix everything together until completely combined.  Spoon batter into a Bundt pan, that has been sprayed very well with non-stick cooking spray with flour.  Bake at 350 degrees for 35 to 40 minutes.  Allow to cool completely.  Remove from the pan and frost with Pistachio Icing.


Pistachio Icing
1-1/2 cups of milk
1 envelope of Dream Whip brand whipped topping (Located on the baking aisle or by the Jello products.)
1 (3-3/4 ounce) package of pistachio instant pudding

Combine icing ingredients and beat slowly with a hand mixer. Gradually turn to high speed and beat for 4-6 minutes.  Spread on cooled cake.


Monday, December 16, 2013

White Chocolate Almond Biscotti

Yum
"This is a delicious Biscotti that is flavored with almond and drizzled with a White Chocolate Almond Drizzle."   
 


1 cup sugar
1 stick or 1/2 cup butter, softened
2 eggs
3 to 3-1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon almond extract
1 teaspoon vanilla extract
6 ounces or 1/2 bag of white chocolate chips

Preheat oven to 350 degrees.  In the bowl of a stand mixer, cream together sugar and butter.  Add  eggs and extracts and mix until combined.  Stir in flour, baking powder and salt.  (I always start out adding only 3 cups of flour and checking to see how dry the dough is.  If the dough is too wet, then I add the other 1/2 cup of flour.)  Stir in white chocolate chips.

Divide the dough into two equal portions.  Roll out each portion and shape into 10x3 inch rectangles and place on an ungreased baking sheet.  Bake for 20 minutes.  Cool on baking sheet for 15 minutes.

Cut each rectangle crosswise into 1/2-inch slices.  Place slices cut sides down on cookie sheet.  Bake for approximately 15 minutes or until light golden brown.  Remove from the cookie sheet and allow to cool on wire rack.  Drizzle with White Chocolate Almond Drizzle (Recipe follows).

White Chocolate Almond Drizzle:
6 ounces or 1/2 bag of white chocolate chips
1 teaspoon shortening
1 teaspoon almond extract

Melt white chocolate chips with shortening in a saucepan on low heat.  Remove from heat and add extract.  Drizzle over cooled biscotti.

Peppermint Chocolate Chip Biscotti

Yum
"A yummy biscotti perfect for Christmas!"

1 cup sugar
1 stick or 1/2 cup butter, softened
2 eggs
3 to 3-1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon peppermint extract
6 ounces or 1/2 bag of miniature semi-sweet chocolate chips

Preheat oven to 350 degrees.  In the bowl of a stand mixer, cream together sugar and butter.  Add  eggs and extracts and mix until combined.  Stir in flour, baking powder and salt.  (I always start out adding only 3 cups of flour and checking to see how dry the dough is.  If the dough is too wet, then I add the other 1/2 cup of flour.)  Stir in chocolate chips.

Divide the dough into two equal portions.  Roll out each portion and shape into 10x3 inch rectangles and place on an ungreased baking sheet.  Bake for 20 minutes.  Cool on baking sheet for 15 minutes.

Cut each rectangle crosswise into 1/2-inch slices.  Place slices cut sides down on cookie sheet.  Bake for approximately 10 minutes or until light golden brown.  Remove from the cookie sheet and allow to cool on wire rack.  Drizzle with Peppermint Chocolate Drizzle (Recipe follows).

Peppermint Chocolate Drizzle:
6 ounces or 1/2 bag of miniature semi-sweet chocolate chips
1 teaspoon shortening
1 teaspoon peppermint extract
2 candy canes, finely crushed

Melt chocolate chips with shortening in a saucepan on low heat.  Remove from heat and add extract.  Drizzle over cooled biscotti.  Sprinkle with crushed candy canes.

"Perfectly packaged for Christmas gifts!" 

Saturday, December 14, 2013

Grandma's Turkey Dressing

Yum
"This is my favorite holiday recipe!  My family and I wait all year for my Grandma to make it for Thanksgiving and Christmas dinner.  The combination of bread, rice and sausage makes this stuffing recipe different than any other one I've ever tasted.  It wouldn't be the holidays without it!"

2-(16 ounce) packages of Jimmy Dean Sausage (1 regular and 1 sage)
1 onion, chopped
2-3 ribs celery, chopped
1 loaf of French bread, cut or torn into 1-inch pieces, dried
2 eggs, beaten
1 (14.5 ounce) can chicken broth
1/2 cup water
1 bag of prepared Uncle Ben's Boil-In-Bag Rice (From 4-bag package, prepared according to package directions)
 
Brown sausage with onion and celery, until sausage is cooked thoroughly and vegetables are softened.  Add dried bread, eggs, chicken broth, water and cooked rice.  Spoon into a 9x13 pan and bake at 350 degrees for 30 minutes.

*TIP:  My Grandma tears the bread into pieces and then places it in a large bowl and allows it to sit out on the counter until it is dry.  You can also dry the bread by tearing it into pieces and placing it on a sheet tray and baking it at 300 degrees for about 8 minutes.  

Monday, December 9, 2013

Smokehouse Cheese Ball

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"This Smokehouse Cheese Ball is another one of my hubby's yummy recipes.  We enjoyed it as an appetizer before Thanksgiving dinner this year.  It has the most delicious, smoky flavor and is a perfect topper for your favorite crackers.  This recipe is an easy appetizer or snack for any party or get-together that you might be having this holiday season." 

2-(8 ounce) packages cream cheese, softened
1 cup shredded mild cheddar cheese
1/3 cup chopped scallions or green onions
1/4 cup Hormel Real Bacon Bits (from 3 ounce container-found by salad dressings)
4 teaspoons Worcestershire sauce
1 teaspoon liquid smoke (Found on the condiment aisle near the ketchup)
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon salt
3-4 ounces of Smokehouse Almonds, finely chopped

Using a mixer, blend together cream cheese and cheddar cheese until combined.  Mix in green onions, bacon bits, Worcestershire, liquid smoke and seasonings.  Stir until completely combined.  Form mixture into a ball and roll in chopped almonds.  Wrap in plastic wrap and refrigerate until firm.  Serve with crackers.

Wednesday, December 4, 2013

Beef 'n Bean Burritos

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"My sister shared this easy recipe with me.  It combines simple ingredients into a delicious Southwest inspired dinner that's perfect for any night of the week."

1 pound ground beef
1 can refried beans
1 (16 ounce) jar picante sauce
1 package flour tortillas
1 (8 ounce) package shredded cheddar cheese
1 tomato, chopped
1 small can of sliced black olives, drained

Preheat oven to 350 degrees.  Brown ground beef; Drain and return to pan.  Stir in refried beans and 1/2 of the jar of picante sauce; Heat through.  To assemble each burrito, spread tortilla with beef and bean mixture, sprinkle with cheese and roll up.  Place burritos in a casserole dish that has been sprayed with non-stick cooking spray.  Pour remaining picante sauce over burritos and top with remaining shredded cheese.  Bake at 350 degrees for 30 minutes.  Top with chopped tomatoes and sliced olives.