Reindeer Bread

Ingredients:

1/2 cup butter, softened
1 cup white sugar
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
3/4 cup pumpkin puree
6 ounces semi-sweet chocolate chips
1 cup chopped pecans, divided
1/4 cup confectioners' sugar
2 tablespoons heavy cream
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon


Instructions:

Cream butter and sugar until fluffy.  Add one egg at a time mix well after each addition.  In a separate bowl blend together flour, baking soda, salt, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg and the ginger.  Slowly stir 1/3 of the flour mixture into the sugar mixture.  Then stir 1/3 of the pumpkin into the sugar mixture.  Next stir in 1/3 of the flour and then the rest of the pumpkin. Finally stir in the last of the flour mixture.  Gently fold in chocolate chips and 3/4 cup of pecans.  Grease and flour a 9x5 inch loaf pan. Preheat the oven to 350 degrees.  Pour mixture into loaf pan and sprinkle with remaining pecans. Bake for one hour until a knife inserted in the middle of the loaf comes out clean. Cool completely.  For the icing stir together the confectioners' sugar and heavy cream. Add cinnamon and nutmeg and stir until smooth. Drizzle icing over bread loaf when completely cooled.

read more "Reindeer Bread "

Almond Cinnamon Icebox Cookies

Ingredients:

1 1/2 cups butter, softened
1 cup sugar
1 cup packed brown sugar
3 eggs
4 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/2 cup finely chopped almonds
2 (2.45 ounce) packages whole unblanched almonds*

Instructions:

Cream the sugars into the butter.  Add eggs, one egg at a time, beating well after each addition.   Gradually add the flour, baking soda and cinnamon.  Lastly add the chopped almonds and try to distribute as evenly as possible.  Split dough in half and shape into log like rolls.  Wrap the rolls in plastic wrap and refrigerate overnight or until ready to bake.  Slice about 1/4 inch thick and top each slice with a whole almond (*you can substitute sliced almonds if you don't want to use whole ones).  Bake for 8 to 10 minutes until golden brown edges start to appear, then cool on wire racks.

read more "Almond Cinnamon Icebox Cookies"

Candied Apples

Ingredients:

2 cup granulated sugar
2 cup corn syrup
1/3 cup cinnamon candy
1 cup water
3/4 teaspoon cinnamon
1/2 teaspoon vanilla
1/4 teapoon cloves
3/4 teasppon red food coloring
6 of your favorite type of apple, roughly medium in size 
wooden skewers (these are often found in the produce dept this time of year)
cookie sheet sprayed with no stick cooking spray or a long sheet of waxed paper

Instructions:

First thing you want to do is as you usually would remove the apple stems and wash them up.   Grab a skewer and stab it right into the middle of the apple and repeat for each apple.  Be careful not to poke out the other side of the apple though.  In a small or medium sized saucepan combine sugar, corn syrup, cinnamon candies, and water.  Stir and keep stirring until everything is dissolved.  Then stir some more to make sure it's all dissolved.  Medium heat here, you don't want it to boil at this point because that will just make a mess.  Once you've got it all dissolved add cinnamon, vanilla, cloves, and food coloring to the mix.  Now we want that to boil to a 300 degree temperture on the candy thermometer.  Dip your apples into your candy coating and be sure to coat them well.  Place them skewer pointing up on the waxed paper or cookie sheet and allow them to harden.  Make sure you let them cool completely to room temperture before eating!  They will be hot for sometime and no one wants a burnt mouth on Halloween.

read more "Candied Apples "

Cheesecake the Eggnog Way

Ingredients:

CRUST:
2 cups crushed vanilla wafers
6 tablespoons butter
1/2 teaspoon ground nutmeg
 
CHEESECAKE:
4 (8 ounce) packages cream cheese
1 cup white sugar
3 tablespoons all-purpose flour
3 tablespoons rum*
1 teaspoon vanilla extract
2 eggs
1 cup heavy cream
4 egg yolks

Instructions:

Make the crust by mixing together the crushed wafers, butter and nutmeg. Press the mixture into the bottom of a spring form pan.  Bake the crust for 10 minutes at 325 degrees F.  Blend together cream cheese, flour, sugar, rum and vanilla.  Add one egg at a time to the mixture and continue to blend well after each addition.  Then blend in the 4 additional egg yolks and the whipping cream.  Pour cheesecake filling into prepared pan.  Bake for one hour at 325 degrees F.  Completely cool before removing from spring form pan then refrigerate over night.

*For a non-alcoholic family friendly version you can use rum extract, vanilla extract, white grape juice or apple juice! 

read more "Cheesecake the Eggnog Way"

Party Parfaits

As Donkey would tell Shrek, everybody likes parfait!

Ingredients:

2 envelopes unflavored gelatin
1/2 cup orange juice
1 cup fat-free milk
1 (8 ounce) package reduced-fat cream cheese, cubed
1/3 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon grated orange peel
1 (11 ounce) can mandarin oranges
1 (20 ounce) can unsweetened crushed pineapple, undrained
1 (8 ounce) container reduced-fat frozen whipped topping, thawed
1/2 cup chocolate graham cracker crumbs, divided

Instructions:

Combine gelatin and orange juice and let stand for 5 minutes.  Heat milk until boiling and add to gelatin.  Transfer to blender and blend until well blended.  Add cream cheese, sugar, vanilla, orange peel and blend again.  Drain oranges reserving the juice in a small dish.  Add pineapple and reserved juice to gelatin mixture and blend again.  Fold in the whipped topping.  Divide up half the oranges into 8 dessert dishes.  Layer with half the gelatin mix and half the cracker crumbs.  Repeat, gelatin, crumbs, and top with oranges.  Refrigerate for at least 4 hours before serving, sprinkle with more crumbs and maybe a dollop of whipped cream on top.

read more "Party Parfaits "

Sweet Potato Pie

Ingredients:

2 cups sweet potatoes, cooked and drained          
4 tablespoons margarine, melted
3 eggs
1 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup milk
1 teaspoon vanilla
1 9" pie shell, baked
1/4 cup chopped pecans

Instructions:

Mash together your cooked sweet potatoes with melted butter or margarine.  Whip in eggs, sugar, cinnamon and nutmeg.  When well mixed add in the milk and vanilla.  Pour it all into your baked pie shell and heat in the oven for about 40 minutes at 350 degrees F.  It's done when the center is somewhat firmed up.   Scatter chopped pecans over the top of the pie before serving. 

read more "Sweet Potato Pie"

Christmas Spirit Eggnog

Ingredients:

4 cups milk
5 whole cloves
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 1/2 cups sugar
4 cups light cream
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg


Instructions:

Place a large saucepan over very low heat.  Put the cinnamon, 1/2 teaspoon of vanilla, cloves and milk in the saucepan. Heat milk about 5 minutes bringing to a boil very slowly. Whisk together egg yolks and sugar in a large mixing bowl.  Egg mixture should become fluffy.  Slowly whisk milk mixture into the eggs until blended well.  Place egg milk mixture back into the saucepan.  Being sure not to allow the mixture to boil and stirring continuously, cook mixture over medium low heat for approximately 3 minutes or until mixture thickens.  Once the mixture thickens remove cloves.  Let mixture set and cool for about 1 to 1 1/2 hours.  Once mixture has cooled stir in 2 teaspoons of vanilla, cream and nutmeg.  Blend well.  Cover and refrigerate overnight.  When ready to serve sprinkle nutmeg over the top.

read more "Christmas Spirit Eggnog "

Lucky Year Black Eyed Peas

Eating black eyed peas is one of many foods that is said to bring luck to you in the New Year.  It goes good with pork chops!

Ingredients:

1 pound dry black-eyed peas
2 cups chopped cooked ham
Salt and pepper to taste
1 heaping spoonful minced garlic
2 onions, diced
1 (14.5 ounce) can diced tomatoes or tomatoes from your garden

Instructions:

Pour black eyed peas into a large soup pot and cover with water until the pot is about 3/4 of the way full.  It takes a lot of water to get dry beans cooked and tender and ready to eat!  Mix in the ham, onions, garlic and salt and pepper to your tastes.  Smash the tomato up a bit before adding it to the pot as well.   Now bring it all to a boil.  Cover and simmer for 3 hours or until black eyed peas are tender and well cooked. Great served over top of pork chops or left over ham slices.

read more "Lucky Year Black Eyed Peas"

All Butter Apple Pie Crust

There are times when a ready pie dish will do but Thanksgiving is special so why not try making your own pie crust… it’s not as difficult as you may think.

Ingredients:

1 ½ cups sifted flour
½ cup chilled butter cut into cubes
½ teaspoon salt
3 tablespoons cold water

Makes 1 9-inch pie crust

Directions:
Combine flour and salt in a large bowl. Add the butter cubes and blend with a fork or your fingers until mixture is well blended.  Gradually add the water, 1 tablespoon at a time, mixing the dough gently after each addition.  Once dough is well blended shape into a large ball, wrap in cling film and place in refrigerator for approximately 20 to 30 minutes.
Remove the dough from fridge and placed onto a floured surface.  Using a rolling pin roll dough to form a 10 to 11 inch circle.  Line a 9 inch pie pan with dough and chill until ready to use.  Reserve remaining dough to top pie crust.

read more "All Butter Apple Pie Crust"

Vegetable Chow Mein

While this recipe is a veggie-based, your favorite meats can certainly be added. Whether you want boneless chicken, strips of beef or shrimp, you can add them to this recipe quite simply. Chow mein is a very versatile recipe and you can even substitute or add veggies if you prefer.

This recipe makes about 8 side dish servings.

Ingredients

•    1 – 14 oz package of chow mein noodles
•    1 tablespoon soy sauce soy sauce
•    3 tablespoons fish sauce
•    1/2 tbsp sesame oil
•    2 tablespoons vegetable oil
•    1 julienned carrot
•    1 teaspoon crushed ginger
•    1 teaspoon crushed garlic
•    1 cup coarsely chopped bean sprouts

Preparation

Start by preparing the noodles, according to the package directions. Rinse and set aside.

While the noodles are cooking, you can prepare your sauce. Combine the soy sauce, fish sauce and sesame oil in a bowl and set aside.

In a wok or large skillet, heat the vegetable oil over medium heat. Add the julienned carrots, ginger and garlic and sauté until the carrots have softened.

Now add the cooked noodles, the sauce that you set aside. Stir until heated through. Add the bean sprouts and cook for a few minutes more.

read more "Vegetable Chow Mein"

Corn Casserole

Ingredients:

1 box corn muffin mix
3 eggs
1 cup milk
1/4 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper
1 (15.25 ounce) can whole kernel corn, drained
1 (14.75 ounce) can cream-style corn

Instructions:

Preheat oven to 350 degrees.  Pour muffin mix into a large mixing bowl.  Add eggs and milk. Blend until muffin mix is just moistened.  Add butter, salt and pepper and mix well.  Fold in both cans of corn.  Grease a 2-quart casserole dish.  Pour corn mixture into casserole.  Bake uncovered for 45 minutes or until knife comes out clean when inserted in the center of casserole.

read more "Corn Casserole"

Peck of Pickled Pumpkin

Ingredients:

4 pounds peeled and diced pumpkin
5 cups white sugar
5 cups distilled white vinegar
4 cinnamon sticks
15 whole cloves

Instructions:

You'll need a large and deep bowl to put the pumpkin in.  On the stove mix the sugar, vinegar, cinnamon sticks and cloves.  Bring to boil and boil for about 5 minutes.  Pour the hot mixture over the pumpkin in the large bowl.  Cover.  Set aside overnight (or at least 8 hours).  Strain the liquid in a saucepan.  Boil for 5 minutes.  Remove the cinnamon sticks and cloves.  But, you can leave some bits for decoration purposes.  They do look very nice!   Put the pumpkin back in the liquid and boil for 5 more minutes or until the pumpkin becomes transparent.  Once cool divide into sterile canning jars.

read more "Peck of Pickled Pumpkin"