Monthly Archives: December 2015

BRUSSELS SPROUTS WITH BACON

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3 slices bacon, chopped

1 tbs extra-virgin olive oil

1 shallot, chopped

1 1/2 lbs Brussels sprouts, trimmed, small sprouts left whole, larger sprouts halved

salt and pepper, to taste

1 cup chicken broth

brown bacon in a medium skillet over medium-high heat. remove bacon to a paper towel lined plate. add olive oil to the pan. add shallots to the pan and saute 1-2 minutes. add Brussels sprouts and coat in oil. season with salt and pepper. cook Brussels sprouts 2-3 minutes to begin to soften, then add broth. bring broth to a bubble; cover and reduce heat to medium low. cook 10 minutes, until tender. transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.

4 servings

SLOW-COOKED CHEESY CRAB BITES

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1 (8 oz) block cream cheese

1/2 cup mayonnaise

1/4 cup evaporated milk

1/2 cup parmesan cheese, grated

1 tbs prepared horseradish

2 (6 oz) cans crab meat, drained

1/4 cup scallions, thinly sliced

1 tbs Worcestershire sauce

1 tsp paprika

1 tsp salt

1/2 tsp ground pepper

place all ingredients in a slow cooker. mix thoroughly.

cook on low for 4-6 hours.

serve with crackers, chips or sliced vegetables.

12 servings

PISTACHIO CREAM LAYER CAKE

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1 (9 oz) pkg chocolate wafers

10 chocolate-covered almond butter-crunch candies, crushed

1 (3.4 oz) pkg instant pistachio pudding mix

2 cups cold milk

1 pint heavy cream

2 tbs sugar

prepare pudding with milk as directed by package instructions and set aside. place in the refrigerator to chill.

whip sugar and cream together until stiff peaks form.

fold a quarter of the mixture into the pudding.

in a baking dish, spread pudding mixture on the bottom and top with a layer of wafers. spread cream on top of the wafers and sprinkle with crushed candy mixture.

repeat until you have gone through all of the ingredients.

place in the refrigerator until ready to serve.

8 servings

 

CHRISTMAS PORK LOIN

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2 (16 oz) cans whole berry cranberry sauce

1 (16 oz) can chicken broth

2 tbs ground cinnamon

1 tsp ground nutmeg

1 tsp ground ginger

1 orange, zested

1 (4 lb) boneless pork loin roast

1 tsp whole cloves

1 apple, sliced

preheat oven to 400 degrees.

place roast on a roasting pan and push cloves into the meat.

place apple slices over the roast.

mash cranberry sauce with chicken broth, cinnamon, nutmeg and ginger.

pour half of the mixture over the roast and cover with tin foil.

bake in the oven for 30 minutes and add remaining sauce.

bake until inside of roast reads at least 145 degrees. this should take an additional 30 minutes.

use drippings as glaze for the roast.

8-12 servings

TOMATO AND BASIL MOZZARELLA SKEWERS

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2 tbs fresh basil leaves, chopped finely

1 pinch salt

1 pinch ground black pepper

20 toothpicks

20 grape tomatoes

10 oz mozzarella cheese, cubed

2 tbs extra virgin olive oil

combine tomatoes, mozzarella cheese, basil, salt and pepper with olive oil in a bowl.

take a toothpick and skewer a tomato and a cube of cheese.

repeat until you have gone through the rest of the ingredients.

10-15 servings

HOLIDAY CITRUS PUNCH

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1 (4 oz) jar maraschino cherries, with juice

1 fluid oz triple sec liqueur

1 (750 milliliter) bottle light rum

1 orange, sliced into rounds

1 lemon, sliced into rounds

1 (8 oz) can pineapple chunks

1 liter carbonated water

1/2 cup sugar

2 cups orange juice

2/3 cup lemon juice

ice

mix sugar, orange juice and lemon juice in a punch bowl. stir until sugar is completely dissolved.

pour triple sec, light rum, cherries,  lemon slices, orange slices and pineapple chunks into punch bowl.

refrigerate for at least 2 hours and add carbonated water.

add ice and mix.

10 servings

 

CHRISTMAS COCOA

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4 cups milk

2/3 cup instant chocolate drink mix

5 chocolate mint candy canes, crushed

1 1/2 cups heavy whipping cream

1/4 cup 10x sugar

1/2 tsp vanilla extract

in a large saucepan, combine the milk and drink mix. cook and stir over medium heat until heated through. remove from the heat. set aside 1 tbs crushed candy canes for garnish. stir remaining candy canes into cocoa; keep warm.

in a small bowl, beat cream until it begins to thicken. add 10x sugar and vanilla; beat until stiff peaks form. ladle cocoa into mugs. top with whipped cream; sprinkle with reserved crushed candy canes.

4 servings

CHRISTMAS CAULIFLOWER

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1 lg head cauliflower, broken into florets

1/4 cup chopped green pepper

1 (7.3 oz) jar sliced mushrooms, drained

1/4 cup butter, cubed

1/3 cup flour

2 cups 2% milk

1 cup (4 oz) shredded swiss cheese

2 tbs diced pimientos

1 tsp salt

paprika (optional)

place 1″ of water in a large saucepan; add cauliflower. bring to a boil. reduce heat; cover and cook for 6-8 minutes or until crisp-tender. drain and pat dry.

meanwhile, in a large saucepan, saute green pepper and mushrooms in butter for 2 minutes or until crisp-tender. add flour; gradually stir in milk. bring to a boil; cook and stir for 2 minutes or until thickened. remove from the heat; stir in cheese until melted add pimientos and salt.

place half of the cauliflower in a greased 2 qt baking dish; top with half of the sauce. repeat layers. bake, uncovered, at 325 degrees for 25 minutes or until bubbly. sprinkle with paprika if desired.

8-10 servings

 

SWEET REVENGE BROWNIES

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6 oz unsweetened baking chocolate

2 sticks (1/2 lb) butter

2 cups sugar

4 lg eggs

1 cup flour

1 tbs pure vanilla extract

2 cups mini marshmallows

1 1/2 cups semi-sweet chocolate chips, divided

preheat oven to 300 degrees. (do not attempt to bake at a higher temperature or the brownies will burn.) generously grease an 8″x12″ baking pan, or use a foil pan from the grocery store which is great for freezing or presenting the brownies as a gift.

combine chocolate and butter in a medium saucepan. melt over medium-low heat, stirring constantly, until the chocolate is nearly melted. remove from heat and stir until smooth.

whisk in the sugar until blended, followed by the eggs, one at a time, the flour and the vanilla.

fold in the mini marshmallows and 1 cup of chocolate chips.

pour into the prepared baking pan and smooth evenly. sprinkle the remaining 1/2 cup chocolate chips on top.

bake for about 53-55 minutes, or until a toothpick inserted in the center comes out clean. do  not overbake. cool to room temperature. wrap in foil and store at room temperature or freeze.

makes 48 brownies

THREE-LAYER CRACKER BARS

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club crackers

3/4 cup sugar

1/2 cup brown sugar

1 cup crushed graham crackers

1/4 cup milk

1 stick margarine OR butter

2/3 cup peanut butter

1/2 cup chocolate chips

1/2 cup butterscotch chips

line a lightly greased 9″x13″ pan with whole club crackers. bring sugars, graham crackers, milk and margarine or butter to a slow boil. pour over crackers in pan and add another layer of club crackers. melt together peanut butter, chocolate chips, and butterscotch chips. pour over top layer of club crackers and cool.