Reindeer Cookies

Vanilla wafer for muzzle
2 small pretzels for the antlers
1 red hot candy for the nose
1 large round cookie (hard) for head
2 eyes found in the cake decorating isle
chocolate frosting to cover large cookie and to "cement" the rest on to the cookie.

Party Pitas

8 oz cream cheese, softened
1/2 c mayo
1/2 tp dill weed
1/4 tp garlic salt
8 whole wheat pita pockets
3
c fresh baby spinach
2 lb shaved cooked ham
1 c thin Monterey Jack cheese slices

Mix first four ingredients, add shaved ham. Spread on pita bread. Layer with spinach and cheese. Cut into 6 wedges. Makes 48 wedges.

Turkey Tetrazzini (from McCall's Cooking School Cookbook)

Sauce
3/4 c butter or margarine
3/4 c all-purpose flour
salt
1/8 tp nutmeg
1 quart milk
2 c turkey stock
4 egg yolks
1 c heavy cream
1/2 c dry sherry

1 lb pkg thin spaghetti
6 c leftover cooked turkey or chicken, cut into 1-1/2 inch pieces
12 oz whole mushrooms (drain if canned)
8 oz sharp Cheddar cheese, grated (2 cups)

Make sauce: Melt butter in large saucepan. Remove from heat. Stir in flour, 3 tp salt and nutmeg until smooth. Gradually add milk and turkey stock; bring to a boil, stirring constantly; boil 2 minutes, or until slightly thickened.

In a small bowl, with wire whisk or wooden spoon, beat egg yolks with cream. Beat in a little of the hot mixture. Pour back into saucepan of sauce mixture. Cook over low heat, stirring constantly, until sauce is hot - do not boil. Remove from heat and stir in sherry.

Meanwhile, in 8-quart kettle, bring 6 quarts water to boiling; add 2 tablespoons salt and the spaghetti; cook as directed on label; drain in colander. Return spaghetti to kettle. Add 2 cups sauce; toss lightly until spaghetti and sauce well combined.

Divide spaghetti in half and place in two 12-by-8-by-2 baking dishes, arranging around edges. Add 2 cups sauce to the turkey and mushrooms, mix well. Spoon half of turkey mixture into center of well. Spoon half of turkey mixture into center of each dish. Remove rest of sauce for later use. Sprinkle cheese over spaghetti in each dish. Cover with foil; refrigerate 1 hour or overnight. About 1 hour before serving, preheat oven to 350 degrees. Bake, covered, 45 minutes. Reheat sauce; spoon over spaghetti in each dish. Serves 12.

To freeze: Line baking dish with foil; assemble as directed. Fold foil over to seal and freeze right in dish. When frozen, lift out of dish and remove dish from freezer. To serve: Unwrap, let stand 1 our to thaw. Bake, covered, for 1 hour at 350, or until bubbly.

Sweet-Sour Hamballs

4 eggs, lightly beaten
1/4 c chopped onion
1-1/2 c soft breadcrumbs
2 lb ground ham
1 lb ground pork

16 oz crushed pineapple, undrained
1 c brown sugar
1/4 c French's mustard
2 Tb cider vinegar

Mix the first half together with your hands. Shape into 1-1/2 inch balls and place on ungreased 13 X 9 inch baking sheet.

Place rest into a blender and pulse until smooth. Pour over hamballs. (may be frozen at this stage, thaw then bake)

Bake uncovered @ 350 degrees for 45-50 minutes, basting occasionally.

Satin-Top Brownies (Better Homes & Gardens, October 1958)

1 cup sugar
1/4 cup vegetable oil
2  eggs
1 tsp vanilla extract
2 sq. unsweetened chocolate, melted
1/2 cup sifted enriched flour or 2/3 cup sifted cake flour
1/2 tsp salt
1/2 cup finely chopped walnuts

Combine sugar, oil, eggs and vanilla. Beat until light and smooth. Stir in chocolate. Sift together flour and salt; add to chocolate mixture. Beat until smooth. Stir in nuts. Spread in greased 8x8x2-inch pan.

Bake in moderate oven (350) about 30 minutes. While warn, cut into squares. Cool before removing from pan. Makes 16 brownies.

Oatmeal Cocoa Chippers

1-1/4 cups all-purpose flour
1/2 cup cocoa
2 tsp  baking soda
1/2 tsp  salt
1 cup margarine, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 tsp vanilla extract
2  eggs
2 cups semi-sweet chocolate morsels (12-oz)
2 cups old-fashioned uncooked oats
1 cup chopped walnuts

Preheat oven to 350. In a small bowl, combine flour, cocoa, baking soda and salt; set aside. In a larger bowl, combine margarine, brown sugar, granulated sugar and vanilla extract. Beat until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate morsels, oats and walnuts. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheet. Bake 9 to 11 minutes for chewy cookies, 12 to 13 minutes for crisp cookies. Let stand 2 minutes before removing from cookie sheet, Cool completely. Makes 4 dozen cookies.

Snickerdoodles (Pam Waterman's recipe)

1-1/2 cups sugar
2                eggs
1 cup  soft shortening
2-3/4  cups flour
2 tsp   cream of tarter
1 tsp   baking soda
1 tsp   salt
3 tsp   cinnamon
2 TB   sugar

Mix together shortening, sugar and eggs. Sift together flour, cream of tarter, baking soda and salt. Stir into sugar mixture. Chill thoroughly (overnight).

Roll into balls ( the size of cherry tomatoes). Mix 2 TB of sugar with 3 tsp of cinnamon. Dip top of cookie ball into cinnamon sugar mixture and place dipped side up on a ungreased cookie sheet.

Bake at 375 until lightly brown on underside of cookie. Makes about 4 dozen cookies.

Peanut Butter Cookies (Fannie Farmer)

Preheat oven to 350.

1/2 cup butter or margarine
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup brown sugar
1           egg
1/2 tsp  vanilla
1/2 tsp  salt
1/2 tsp  baking soda
1    cup flour (preferably pastry)

Cream butter and margarine together. Beat in sugars. Stir in the rest of the ingredients.

Arrange by spoonfuls on cookie sheets. Press flat with a floured spoon or mark with a floured fork. Bake until firm (about 10 minutes). Makes about 60 cookies.

For a holiday cookie:
Press a Hershey's Kiss into the center of each cookie as soon as the cookies are removed from the oven. Move to a cookie sheet to cool.

Over Seas Fudge (Grandmother Brown's [Goff's] recipe)

1 lb.  confectioners' sugar
3 Tb  top milk (heavy cream)
3 sq.  bitter sweet chocolate
1       egg, well beaten
1 Tb  butter
1 tsp  vanilla
pinch of salt

Melt chocolate and butter in top of double boiler. Add beaten egg, milk, salt and vanilla. Gradually add sifted confectioners' sugar, beating well between additions. If necessary, add 1 more tablespoon (max) of top milk. It will be quite stiff. Spread in an 8 X 8 buttered pan.

Perfect Chocolate Cake from McCall's Cooking School: Step-By-Step Directions for Mistake-Proof Recipes

Cake Ingredients:

1 cup unsifted unsweetened cocoa
2 cups boiling water
2 3/4 cups sifted all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup butter or regular margarine, softened
2 1/2 cups granulated sugar
4 eggs
1 1/2 teaspoons vanilla extract

Preheat oven to 350F. Grease well and flour lightly three 9 X 1-1/2 inch round cake pans.

In medium bowl, combine cocoa with boiling water, mix with wire whisk until smooth. Cool completely. Sift flour with soda, salt, and baking powder. In large bowl of electric mixer, at high speed, beat butter, sugar, eggs, and vanilla, scraping bowl occasionally, until light - about 5 minutes. At low speed, beat in flour mixture (in fourths), alternating with cocoa mixture (in thirds), beginning and ending with flour mixture. Do not overbeat. Divide evenly into prepared pans. Bake 25 to 30 minutes, or until surface springs back when gently pressed with fingertip. Cool in pans 10 minutes. Craefully loosen sides with spatula; remove from pans; cool on racks.

Frosting:
6 oz semisweet chocolate pieces
1/2 cup light cream
1 cup butter or regular margarine
2-1/2 cups unsifted confectioners' sugar

In medium saucepan, combine chocolate pieces, cream, butter; Stir over medium heat until smooth. Remove from heat. With whisk, blend in 2-1/2 cups confectioners' sugar. In bowlset over ice, beat until it hold shape.

Filling:

1 cup heavy cream
1/4 cup unsifted confectioners' sugar
1 teaspoon vanilla extract

Whip cream with sugar and vanilla; refrigerate.

To Assemble:
On plate, place one layer, top side down; spread with half of cream filling. Place second layer, top side down; spread rest of cream filling. Place third layer, top side up. To frost: with spatula, frost sides first, covering whipped cream; use rest of frosting on top, swirling decoratively. Refrigerate at least 1 hour before serving. To cut, use a thin-edged sharp knife; slicing in sawing motion.

Serves 10-12.

Beef and Vegetables in Rich Burgundy Sauce from Slow Cooker Casseroles & More

8 ounces sliced mushrooms
8 ounces baby carrots
1 medium bell pepper, cut into thin strips
2 1/2 pounds chuck roast
1 can golden mushroom soup
1/4 cup dry red wine or beef broth
1 Tablespoon Worcestershire sauce
1 package dried onion soup mix
1/4 teaspoon black pepper
2 Tablespoons water
3 Tablespoons cornstarch
4 cups hot cooked noodles
Chopped fresh parsley (optional)

Place mushrooms, carrots and bell peppers in slow cooker. Place roast on top of vegetables. Combine soup, wine, Worcestershire sauce, soup mix and black pepper in medium bowl; mix well. Pour soup mixture over roast. Cover and cook on LOW 8-10 hours.

Blend water into cornstarch in cup until smooth; set aside. Transfer roast to cutting board, cover with foil. Let stand 10-15 minutes before slicing.

Turn slow cooker to HIGH. Stir cornstarch mixture into vegetable mixture; cover and cook 10 minutes or until thickened. Serve over cooked noodles. Garnish with parsley, if desired.

Makes 6-8 servings.

Pineapple Chicken and Sweet Potatoes from Slow Cooker Casseroles & More

2/3 cup plus 3 Tablespoons all purpose flour, divided
1 teaspoon salt
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/8 teaspoon onion powder
1/8 teaspoon black pepper
6 chicken breasts
3 sweet potatoes, peeled and sliced
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup pineapple juice
1/4 pound mushrooms, sliced
2 teaspoons brown sugar
1/2 teaspoon grated orange peel
Hot cooked rice

Slow Cooker Directions
Combine 2/3 cup flour, salt, nutmeg, cinnamon,onion powder and black pepper in large bowl. Thoroughly coat chicken in flour mixture. Place sweet potatoes on bottom of slow cooker. Top with chicken.

Combine soup, juice, mushrooms, remaining 3 Tablespoons of flour, sugar and orange peel in small bowl; stir well. Pour soup mixture into slow cooker. Cover and cook on LOW 8 to 10 hours or on HIGH 3 to 4 hours. Serve chicken and sauce over rice.

Makes 6 servings.

Carrot Cake with Cream Cheese Icing

This recipe is recipe courtesy of Robert Clinton from Cliftons from The Food Network.

Preheat oven to 300 degrees F.

Cake Ingredients:

2 cups granulated sugar
1 1/2 cups vegetable oil
4 fresh whole eggs
2 cups pastry flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
3 cups raw finely ground carrots
4 ounces finely chopped walnuts



Frosting Ingredients:

1 1/2 pounds powdered sugar
12 ounces room temperature cream cheese
1 tablespoon vanilla extract
2 ounces room temperature margarine


Directions

In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying. Layers must be a minimum of 1 day old.

To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake. Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until needed. Display on counter or cake stand with a plastic cover.

Filling and Icings:

In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and margarine. Beat at second speed until thoroughly blended. Hold refrigerated and use as needed.

Read more at: http://www.foodnetwork.com/recipes/carrot-cake-recipe-recipe.html?oc=linkback

7 Layer Dip for the Fourth of July

This is a fun appetizer for a patriotic holiday and was found on "Kitchen Fun with My 3 Sons" at
http://www.kitchenfunwithmy3sons.com/2014/07/7-layer-mexican-flag-dip-for-4th-of-july.html.

  

1.  Mix 16 oz can of refried beans with one package of taco seasoning mix and spread over the bottom of a 9 X 13 pan. 
2. Spread a jar of salsa over the bean mixture.
3. Sprinkle chopped green onions over the salsa layer.
4. Add a layer of shredded lettuce.
5. Cover with a layer of Mexican shredded cheese.
6. Mark off the upper left corner (where the blue stars would be) by outlining with paper towels. Add crushed blue chips in open square and remove paper towels.
7. Mix 8 oz of softened cream cheese with 8 oz of sour cream to be used for piping 6 stripes across the length of the pan (yes, I only have 5 white stripes - misjudged and didn't leave enough room). There should be 7 rows of chopped tomatoes separating the 6 rows of white stripes. Start with one white stripe just below the blue "stars" and add two more stripes leaving the row at the bottom open for the chopped tomatoes. Pipe three more white rows at the top leaving the top row for the chopped tomatoes. Fill in between each of the white rows with chopped tomatoes.

Serve with Frito scoops or small round chips.

Watermelon Frog as seen on Rachael Ray

Sometimes I have difficulty duplicating a "pretty" recipe but This one did seem easy - even Rachael Ray made it look easy! You start with a nice small plump watermelon and decide which side should be the front. Cut a very thin slice from the bottom of the watermelon so it will sit with out rocking. Next cut a quarter wedge with one cut across the top (cutting only to the middle) and one cut horizontally across the middle (again cutting only to the middle). Now you have the frog with an open mouth. Using a melon baller, cut out melon balls. Finally, scrap the insides smooth. Cut melon balls from the cut out quarter piece. Use the quarter piece to make the frog's feet. Cut two circle from the thins slice to use for the eyes. Attach blueberries to the eyes with toothpicks. Cut a tongue from part of the quarter slice. Fill mouth with a variety of fruit balls, berries and fruit slices. Place some lettuce for the lily pad.