HOLIDAY RECIPES

songbird, thanks for that recipe, I ate some of these last summer and didn't know what they were, but loved them.

 

I've made that orignal recipe before, it is a never fail Sue, you can't mess it up if you tried.

 

I hope so, Donna! I used the recipe they have on the jar now and I sure messed it up!

 

I would like to try all these recipes!

 

I made some candy one time called crock pot candy and can't find the recipe now, does anyone have it?

 

Is this it?

CrockPot Chocolate Candy

A chocolate, raisin, and peanut candy recipe made in the crockpot or slow cooker.

INGREDIENTS:
2 lbs. white almond bark
4 ounces dipping chocolate, milk chocolate or chocolate almond bark
12 oz. pkg. semi-sweet chocolate chips
2 1/2 cups dry roasted peanuts
1 cup raisins

PREPARATION:
Combine almond bark, milk chocolate, chocolate chips, and peanuts in crockpot. Turn to LOW and stir every 15 minutes for 45 minutes. Stir in raisins and cook 15 minutes longer.

Drop on waxed paper and let cool.

 

The one I made took a long time and you didn't stir it neither did it have raisins. This one sounds good though, thanks.

 

I've made all the "sweets" my body and teeth can handle this year! Thanks (I think) for all the great recipes on this thread!

Anybody watch Emeril? I love watching his show as it makes me think I can cook! A few weeks ago, he made the most awesome-looking "Savory Spinach and Artichoke Stuffing", so I've tried it this morning! It's VERY different, but it just came out of the oven and smells WONDERFUL! Can't wait for it to cool enough to sample!

My sil is such a sport about letting me try new things to bring for dinner. When I told her about it and said I'd like to bring it for Christmas dinner, she said, "Sure...sounds wonderful"! My brother, on the other hand, is not quite as daring, so he's holding back his enthusiasm. He may or may not try it!

CJ

 

Easy recipe for fudge:
2 14 oz pkgs of Nestles toll house morsels (you can use milk chocolate morsels too)
1 7 oz jar of Marshmallow Creme
1 can of sweetened condensed milk
2 tablespoons vanilla extract

Melt the chocolate chips in a bowl with the sweetened condensed milk in microwave oven--this takes about 2 min or less, depending on your microwave. Remove melted chocolate and add marshmallow creme and vanilla. Mix well. Pour mixture in a greased 11 x 7 pan and chill until firm.

 

The semi sweet morsels and the milk chocolate morsels can be mixed together--the packages are 12 oz. not 14 oz.--my mistake on the size. I guess you could also use white chocolate morsels too. This is a recipe my husband has used for years-- I used to make fudge the old-fashioned way, with the candy thermometer, etc--but no more---this recipie is so much easier and less expensive.

 

Bumping . .


Any Easter recipes to add?

 

I kind of wish I had something new, it seems we have the same foods for most all holidays dinners. I've always liked an old fashion big dinner get together, but now I think I need something different. Not the traditional. Exocet the Easter ham.

 

How about Popcorn Salad or Grape Salad?

They are both in one of the recipe threads...

 

bump:1_grouphug: :type: :wavey:

 

Not the same-old, traditional dishes huh? Let's see... Beef Tenderloin with Vegetables...Roast Leg of Lamb...Baked Holiday Ham with Cranberry-Wine Compote...Roast Turkey with Apple-Cranberry-Pecan Stuffing...Layered Cranberry Mousse...Baked Crab Rangoon[appetizer]...Greens and Broccoli Salad with Peppy Vinaigrette...Mashed Sweet Potatoes & Parsnips...Chocolate Candy Cane Cake...Double Chocolate Fudge Cup...One-Bite Pecan Pies...Easy Salmon Supper ?

If you're interested in any of these let me know, and I'll post a recipe.

 

those desserts sound goood!

 

Praline-Pumpkin Cake
Cake mix and purchased frosting pair up with some extras to create a scrumptious pumpkin and praline indulgence.
Prep Time:25 min
Start to Finish:2 hr 15 min
Makes:16 servings



Praline-Pumpkin Cake
1/2cup butter or margarine
1/4cup whipping cream
1cup packed brown sugar
3/4cup coarsely chopped pecans
1box Betty Crocker® SuperMoist® yellow cake mix
1cup (from 15-oz can) pumpkin (not pumpkin pie mix)
1/2cup water
1/3cup vegetable oil
4eggs
1 1/2teaspoons pumpkin pie spice
1container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting
Caramel topping, if desired
Additional coarsely chopped pecans, if desired
1.Heat oven to 325°F. In 1-quart heavy saucepan, stir together butter, whipping cream and brown sugar. Cook over low heat, stirring occasionally, just until butter is melted. Pour into 2 (9- or 8-inch) round cake pans; sprinkle evenly with 3/4 cup pecans.
2.In large bowl, beat cake mix, pumpkin, water, oil, eggs and 1 teaspoon of the pumpkin pie spice with electric mixer on low speed until moistened. Beat 2 minutes on medium speed. Carefully spoon batter over pecan mixture in each pan.
3.Bake 43 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
4.Stir remaining 1/2 teaspoon pumpkin pie spice into frosting.
To assemble cake, place 1 layer, praline side up, on serving plate. Spread with half of the frosting. Top with second layer, praline side up; spread remaining frosting to edge of layer. Drizzle with caramel topping and additional pecans. Store loosely covered in refrigerator.

High Altitude (3500-6500 ft): Bake 9-inch pans 43 to 45 minutes, 8-inch pans 48 to 50 minutes.

 

I have been making the cookies I posted on this thread for Christmas last year, with Splenda this year, and I can't tell the difference.

I also made a pumpkin pie with Splenda a couple of weeks ago and it was delicious!

 

Old World Easter Bread

3 cups all-purpose flour (3 to 3 1/2 cups)
1/3 cup sugar
1 package Fleischmann's® Active Dry or Rapid Rise Yeast
2 teaspoons grated orange peel
1/2 teaspoon salt
1/4 teaspoon ground mace
1/3 cup milk
1/3 cup water
1/3 cup butter or margarine
1 egg, at room temperature
Orange Frosting or Honey Orange Glaze

HONEY ORANGE GLAZE
2 tablespoons honey
1 tablespoon orange juice

ORANGE FROSTING
1 1/2 cups confectioners' sugar
1 1/2 tablespoons orange juice (1 1/2 to 2 tablespoons)


1. In large bowl thoroughly mix 1 cup flour, sugar, undissolved yeast, orange peel, salt and mace.

2. Heat milk, water and butter until very warm (120º to 130ºF). Butter does not need to melt. Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make soft dough.

3. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (For Rapid Rise Yeast, cover kneaded dough; let rest 10 minutes. Proceed with recipe.)

4. Punch dough down. Turn out onto lightly floured surface. Remove 1/4 of dough; roll to 18-inch rope. Reserve. Divide remaining dough into 2 equal pieces. Roll each to 30-inch rope; join to make one long rope. Wrap long rope loosely around small rope (Start wrapping at center of small rope and work out to each end.) Pinch ends to seal. Place loaf on greased baking sheet. Curve ends to make horseshoe shape. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. *(see notes)

5. Bake at 350ºF for 35 minutes, or until done. Remove from pan and cool on wire rack. Brush with Honey Orange Glaze, if desired.
____________________

Honey Orange Glaze: Combine 2 tablespoons honey and 1 tablespoon orange juice in small saucepan. Stir over medium heat until warm

Orange Frosting: Combine 1 1/2 cups confectioners' sugar with 1 1/2 to 2 tablespoons orange juice; beat with fork until smooth.

 

APPLE BUTTER COOKIES

INGREDIENTS
¼ cup oleo - softened
1 cup brown sugar - packed
1 egg
½ cup quick-cooking oats
½ cup apple butter
1 cup flour
½ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
2 TBLS. milk
½ chopped nuts
½ cup raisins

DIRECTIONS
In a small mixing bowl, cream butter and sugar. Beat in egg, oats, and apple butter. Combine dry ingredients; gradually add to creamed mixture - along with the milk; beat until blended. Stir in nuts and raisins. Cover and refrigerate until easy to handle.

Drop by teaspoonfuls onto lightly greased baking sheets.

Bake @ 350º for 15 minutes or until set. (I only baked mine for 10 minutes).

Remove to wire racks, cool, store in closed containers.