However, this post keeps on giving! There are nearly 700 favorite holiday recipes posted in the comments section below. Please give it a browse through -- you just might find something you have to make!
Thank you to my readers for providing such yummy inspiration for the kitchen!
100 blocks.
10 VOLUMES of 100 blocks.
That’s 1,000 blocks!!!!!
That’s also 1,000 blocks that will work with each other in many combinations because they all finish at 12”.
Is this something to be excited about?
Oh yes!!
Welcome to my blog for this stop on Quiltmaker’s Blog Hop for 100 Blocks, vol 10. This is my 9th consecutive volume, and I'm always so jazzed to be included.
Hopefully you have been visiting all of the sites featured, and discovering new people, new places, new blogs from designers you weren't familiar with before, as well as visiting some of your favorites.
What? You haven’t been? Check out Quiltmaker’s blog Quilty Pleasures and see just what is up!
I’m really excited to present to you my block, Something Blue!
Blue is my favorite color, and I love combining many shades of blue together.
This block was designed while I was at my friend Irene’s house in San Antonio, during the time that I was doing my taping for The Quilt Show with Alex Anderson & Ricky Tims. Let’s just say that my life got away from me, and deadlines crept up and I didn’t know how to get it all done, but my friend came to my rescue, giving me free reign over her scrap stash and use of her sewing machine, and I got my block mailed in just in time!
I love to combine string pieced units with traditional piecing. I think the effect is dynamic, not to mention extra fun, and proves that you can never throw away anything as long as it still has room for a seam allowance.
I named this Something Blue, mostly because I didn’t know what else to call it – but it certainly came from Something Borrowed.
You can find my block on page 57 of 100 Blocks, vol 10.
Quiltville isn't just my blog, it’s a place to gather! A treasure trove of references, a fun place where I share my life by posting at LEAST once a day about my travels as I lecture and teach, often times more if I have something to say, and I always have something to say.
If this is your first visit here I want to welcome you. Take a look around. You’ll find many items of interest up in the tabs at the top of the blog including free patterns, links to my Addicted to Scraps column, Tips & Techniques, Recipes, info on vintage sewing machines ((my huge passion!)) and even future trips for Quilters that I am escorting!
You didn’t know about my Addicted to Scraps column??
In every issue of Quiltmaker Magazine I host a column dedicated to helping you use various aspects of your scrap stash and putting them to good use. One block pattern in every issue, along with a possible block setting for turning that block into a fabulous quilt.
I also broadcast Quilt-Cam by streaming live video from my basement studio. You can sew along with me! Want more info? Click the Quilt-Cam tab at the top of the blog. The Archives are there. Click one, find the embedded screen and sit a spell. It’s a lot of fun.
Another not-to-miss thing we do is our free “Reader Appreciation” mystery quilt once a year, and guess what? It’s JUST ABOUT TO START! Our first clue for Grand Illusion goes live the day after Thanksgiving, Friday, Nov 28th! Want to know more? Click the Grand Illusion Mystery tab at the top of the blog. I hope you’ll join us! There is no list to join, you just come here on Fridays between Thanksgiving and New Years to print your clues. We have a really great time sharing during mystery time!
Let’s Offer up a Giveaway!
No, Let’s offer up THREE Giveaways!!
One lucky winner will receive a copy of 100 blocks from the offices of Quiltmaker Magazine!
Another lucky winner will receive a signed copy of 100 blocks from MY STUDIO!
And a THIRD grand prize winner will receive:
- Signed copy of 100 blocks, vol 10!
- Signed copy of Quiltmaker Jan/Feb 2015!
- TWO Kaleidogrpah Pattern Design tools!
Kaleidograph Pattern Design tools—the perfect TOOL for Quilters! Every pattern of the Kaleidograph is a quilt pattern in miniature and the billions of geometric designs that can be made with them are an inexhaustible tool for quilters today. Find out more HERE.
The Jan/Feb 2015 issue of Quiltmaker features the following fun block in my Addicted to Scraps Column:
Pinwheel Fancy!
I love this block and can’t wait to turn it into a real quilt!
Wow. That’s a lot to take in! But let’s do it!
Leave me a comment below along with your favorite Holiday recipe. Appetizer, main dish, side dish, dessert--it's all good! Recipes on what to do with LEFTOVERS are even better!
Yes, please take the time to put the recipe in the comments section!
Please don’t be a party pooper…participate! Don’t want to type it out? Do a recipe search and copy/paste it.
Only those who post recipes will be eligible for the drawing. You want to WIN something? GIVE something!
Only those who post recipes will be eligible for the drawing. You want to WIN something? GIVE something!
MAKE IT FUN!
I will be drawing our winner on Sunday, Nov 23rd when I am back from teaching in Indiana. I will post the recipes of our winners drawn by random number generator in the winning post!
Now for the small print.
Leave your comment in the comments section below on this post only. Not the guest book, not face book, not email.
I will be using the random number generator to draw our lucky winner. If you are signing as anonymous, please leave your name and email address or we will have to draw again if we cannot contact you. That also goes for those of you who don’t show your email address in your blogger or google profile. No contact, no win! If you are in doubt, leave your name and email address.
I will be using the random number generator to draw our lucky winner. If you are signing as anonymous, please leave your name and email address or we will have to draw again if we cannot contact you. That also goes for those of you who don’t show your email address in your blogger or google profile. No contact, no win! If you are in doubt, leave your name and email address.
On a mobile device?? It may be better to just come to a real computer to leave your comment.
Good luck!
682 comments:
«Oldest ‹Older 401 – 600 of 682 Newer› Newest»Argh, 400 comments to get to the bottom so I can post one! Would you consider putting the "post a comment" at the beginning of the comments? Here's my favorite recipe. I'm making it tomorrow night for a group Thanksgiving potluck.
1 10oz package frozen broccoli (or the equivalent fresh)
½ can cream of mushroom soup
½ cup shredded cheddar cheese
¼ cup mayonnaise
1 egg, beaten
1 cup crushed cheese crackers (optional)
salt, pepper to taste
Cook and drain the broccoli, chop into small pieces. Mix soup, cheese, mayonnaise, egg, salt and pepper together. Combine with the broccoli and place mixture into a suitable casserole dish. Top with cheese crackers if desired. Bake at 350 for 30 minutes.
NOTES: I usually make the recipe doubled and use a 2 quart casserole. It works well with a mixture of broccoli and cauliflower. I’ve even made it using swiss chard for the vegetable.
SO much to be thankful for!! Love these recipes and the chance to win some great gifties for myself. A great leftover recipe or busy day meal, allowing the crock pot to do most of the work!
Crock Pot Green Chile Enchilada Soup- Gluten free
Ingredients
4 chicken breasts (cooked and shredded) or 4 raw breasts cubes or 2 cups leftover TURKEY
2 - 14.5 oz cans chicken broth (homemade or box- check to assure GF)
1 large jar (16 oz up to 24 oz) Salsa Verde
2 - 4 oz. cans diced green chiles
2/3 cup water
1 1/2 TB cumin
1 TB chili powder
1 diced onion, sautéed
1 tsp. garlic powder
2/3 cup corn (if frozen, thaw out)
2/3 cup instant rice, or 1 ½ C leftover rice
1 - 8 oz. bar cream cheese (cubed)
salt and pepper
Juice of ½ lime
Monterrey Jack Cheese, Cilantro, tortilla chips for topping
Instructions
Place chicken broth, salsa verde, green chiles, water, cumin, chili powder, onion , garlic podwer and shredded chicken in crock pot on HIGH. Cook for 3.5 hours if using cooked meat, 6-8 hours for raw meat.
After cooking for specified time add corn, rice and cubed cream cheese. Stir and cook for half hour. Stir in lime juice
Add salt and pepper to taste and top with Monterrey Jack Cheese, cilantro or chips as desired. Serves 4-6.
Shirley
Pecan Pie
2 eggs
1/2 cup. Sugar
3/4 cup light corn syrup
1 tsp. vanilla
1 cup chopped pecans
2 tbs. melted butter
Beat eggs slightly and then add remaining ingredients. Mix well with a whisk. Pour into an unbanked pie shell. Bake 45 - 55 minutes at 300 degrees (until center is not loose).
Great block! Thanks for the giveaway.
Hi Bonnie, thanks for the chance to win - 23rd is my birthday so it would make a great present. One of my favorite holiday or any day recipe is Crockpot Mac & Cheese, - partially cook about 3/4 box of elbow macaroni and put into crockpot, add 12 oz. of evaporated milk, 1 can of cheddar cheese soup and about 4 cups of shredded cheese ( I like Colby jack but you can also use cheddar), stir and add about 1 cup on top. Set crockpot on low for about 2-3 hours then enjoy.
Donna - dmccain7174@yahoo.com
Chicken Chalupas
Ingredients:
• 12 large flour tortillas
• 4 chicken breasts, cooked and diced
• 2 (10 3/4 ounce) cans cream of chicken soup
• 2 cups sour cream
• 3/4 lb monterey jack cheese, grated
• 4 sliced green onions, with tops
• 1 (4 ounce) can diced chili peppers
• 3/4 lb cheddar cheese, grated
Directions:
Combine: soup, chili peppers, sour cream and green onions.
Add the Jack cheese.
Remove 2 cups of mixture and add chicken.
Spoon chicken into tortillas.
Roll and place into a buttered 9x13-inch pan.
The tortillas can be placed on top of each other if necessary.
Pour the rest of the soup mixture over the tortillas and cover with cheddar cheese.
Spray foil and cover top of casserole.
Bake at 350°F for 30 to 40 minutes.
So yummy and you can use turkey in place of the chicken - perfect for leftovers!!!
I love blue & yellow together. My must have for Thanksgiving & Christmas recipe is
Broccoli Salad
1 head of fresh broccoli cut into bite size pieces
1 cup chopped green onion
1 cup chopped celery
1 cup seedless grapes(green or red
5 strips bacon fried and crumbled
Dressing ( Mix with vegetables about an hour before serving)
1/4 cup sugar
1 cup golden raisins
1 cup real mayonnaise
Can't have a holiday without it. Now about those wonderful books,I would love to win them. Have a wonderful Villa holiday with your family.
May Wolf, in snowy cold Michigan
A favorite holiday recipe around my house is Peanut Butter Fudge.
Put 3 cups sugar and 1 cup of whole milk in a pan. Bring to boil over medium heat and cook til a drop in cold water forms a soft ball. Remove from burner and stir in 1 teaspoon of vanilla. Then add 1 cup peanut butter and 1 cup marshmallow stirring til well blended. Pour into buttered 7"x11" pan and cool before cutting. Good luck and enjoy!
My grandkids favorite cookie is found on the Hershey's website:
Hershey's Drizzled Cinnamon Chip cookies.
Here's the recipe:
Ingredients
3/4 cup (1-1/2 sticks) butter or margarine, softened
1 cup packed light brown sugar
1/4 cup light corn syrup
1 egg
1-2/3 cups (10-oz. pkg.) HERSHEY'S Cinnamon Chips, divided
2-1/2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 cup finely ground pecans or walnuts
CINNAMON CHIPS DRIZZLE (recipe follows)
Directions
1. Beat butter and brown sugar in large bowl until fluffy. Add corn syrup and egg; mix well.
2. Place 1 cup cinnamon chips in microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Stir melted chips into butter mixture.
3. Stir together flour, baking soda and salt; add to cinnamon chips mixture, beating just until blended. Cover; refrigerate dough about 1 hour or until firm enough to handle.
4. Heat oven to 350°F. Shape dough into 1-inch balls; roll in nuts, lightly pressing nuts into dough. Place on ungreased cookie sheet.
5. Bake 8 to 10 minutes or until golden around edges. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Drizzle with CINNAMON CHIPS DRIZZLE. Makes about 5 dozen cookies.
CINNAMON CHIPS DRIZZLE: Place remaining 2/3 cup cinnamon chips and 1-1/2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir until chips are melted and mixture is smooth.
My favorite Christmas cookie is Chow Mein Cookies.
Melt a 12-oz. bag of chocolate chips and a 6-oz. bag of butterscotch chips. When fully melted, add a 6-oz. bag of chow mein noodles. Stir until well coated. Drop by tsp. onto waxed paper. Refrigerate.
These freeze really well and are addictive! They can be used as a reward for getting your worst cleaning jobs done :)
My favorite "go to" recipe is a Carrot Casserole
2 lbs carrots, sliced and cooked.
8 oz Velveeta Cheese
1 stick butter
After cooking the carrots, drain and place butter and cheese in pot to melt. Add cooked carrots and blend well. Pour into casserole dish, top with crushed corn flakes. Bake @ 350 for 30 minutes.
It's a recipe that every guest enjoys, even children who don't eat veggies :-)
This is my favorite recipe, especially when we have a guild potluck,
CHERRY TOPPED CHEESECAKE
1 pkg Duncan Hines yellow cake mix
2 tbsp. oil
2 8 oz pkgs cream cheese softened
1/2 cup milk
3 tbsp. lemon
3 tsp vanilla
1 (1lb 5oz can cherry pie filling(I use two cans because one doesn't quite cover)
preheat oven to 300 deg
reserve 1 cup of dry cake mix
in large mixing bowl combine remaining cake mix, 1 egg and oil (mixture will be crumbly)
press crust mixture evenly into bottom of 13x9x2 inch pan
In same bowl, blend cream cheese and sugar
Add 3 eggs and reserved cake mix, beat 1 min at med speed
at low speed slowly add milk and flavorings, mix until smooth
pour onto crust
bake at 300 deg for 45 to 55 minutes until center is firm.
When cool top with pie filling
Chill before serving
My favorite is Cherry Jello with diced apples, and walnuts. Very simple, but good for you in many ways!
I always find block that I want to make in the 100 Blocks.
Oh so many great left over recipes to choice from. But let go for one for turkey. This actually a Martha Stewart recipe, but it is much like one my mom made when I was growing up.
Turkey Croquetts
Ingredients
1 1/2 ounces (3 tablespoons) unsalted butter
1 medium onion, minced
Coarse salt and freshly ground pepper
1 1/2 teaspoons minced fresh sage
1 1/2 teaspoons minced fresh savory or thyme
2 cups finely chopped cooked turkey
1/4 cup heavy cream
1 cup mashed potatoes
1/4 cup all-purpose flour
1 large egg, lightly beaten
1 1/2 cups finely ground fresh breadcrumbs
Vegetable oil, for frying
Cranberry sauce, for serving
Directions
Melt butter in a large skillet over medium-high heat. Add onion, 1 teaspoons salt, and teaspoon pepper. Cook for 3 minutes. Stir in sage and savory or thyme, and cook for 1 minute. Stir in turkey and cream, and cook until liquid evaporates, about 1 minute. Transfer to a large bowl, and let cool for 15 minutes.
Add potatoes, flour, and egg to turkey, and season with salt and pepper.
Drop 2 tablespoons turkey mixture into a shallow bowl of breadcrumbs, turn to coat, and pat into 2-inch disks. Arrange in a single layer on a baking sheet, and refrigerate for 10 minutes.
Heat 1/4 inch oil in a skillet over medium heat. Working in batches, cook croquettes in a single layer until golden brown, about 2 minutes per side. Transfer to paper towels to drain. Serve immediately with cranberry sauce.
We have also been know to pour left over gravy on top of these.
My family loves Oreo Cookie Balls.
Ingredients
1 package Oreos (or generic)
1 brick cream cheese, softened (8 ounces)
1 package white almond bark
Instructions
1.Crush cookies very fine either by using a food processor or by placing them in a sealed bag and crushing them with a mallet or rolling pin. Add softened cream cheese to crushed cookie mixture and mix until well blended. Scoop out and form into one inch balls and place on waxed paper until ready to dip.
2.Melt Almond bark in the microwave, heating for 30 seconds at a time and stirring in between until completely melted). Dip each cookie ball into almond bark and place back on waxed paper to cool completely. Store in an air tight container in the refrigerator. YUM!
Peanut Butter Fudge
2 cups sugar
1/2 cup milk
1-1/3 cups peanut butter
1 jar (7 ounces) marshmallow crème.
In a saucepan, bring sugar and milk to a boil; boil for 3 minutes. Add peanut butter and marshmallow creme; mix well. Quickly pour into a buttered 8-in. square pan; chill until set. Cut into squares. Yield: 3-4 dozen
Favorite is soup!! from leftover Turkey.Boil the bones and onions,celery,and carrots till done- about 1/2 hour-Strain the mixture - Add seasonings to your taste-Chicken soup starter , salt, pepper and Parsley. Add Rice- plain or wild rice or noodles if your prefer and simmer for another hour. Can be done in Crock pot also.
Waiting not so patience for the Mystery to start. Thank You
Sewpiecefully
Lorri
Here is my Grandma's Fudge Recipe. Since the chocolate is never cooked, it is very easy to make.
Fudge
4 ½ c. sugar
1 can evaporated milk (13-15 oz)
1/8 lb butter (2T)
2-12 oz pkg milk chocolate chips
2-12 oz pkg semi-sweet chocolate chips
1 pt marshmallow fluff of 32 regular marshmallows
1 ½ T vanilla
1-Put chocolate and marshmallows in mixer bowl, set aside.
2- Butter or spray jelly roll pan (12 x 18 x ¾), set aside.
3-Combine sugar, evaporated milk and butter in large heavy pan.
4-STIRRING CONSTANTLY, Cook until rolling boil has been reached then cook 4 ½ minutes longer.
5-Pour hot liquid over chocolate and marshmallows, stir until all are melted.
6-Add vanilla and mix until smooth.
7-Pour into prepared jelly roll pan.
8-After it is partially cooled, score the pieces. It is difficult to cut into pieces later if this step is omitted.
9-Store in refrigerator or freezer once cooled and cut.
Peanut Butter Fudge
2 Cups Sugar
1/2 Cup Peanut Butter (I like Jiffy smooth)
2 Tablespoons of White Karo syrup
2/3 Cup of Whole Milk
1 Teaspoon Butter
1/2 Teaspoon of Vanilla (optional)
Pinch of salt
Combine sugar, peanut butter, karo, and milk in sauce pan and Mix.
Bring to fast boil and stir. Turn burner down until the fudge is
barely boiling.
Stir while cooking. Cook until the fudge makes a soft ball in cold
water.
Remove from fire. Beat until the fudge is about 1/2 done (about 10
minutes)
and add butter and vanilla.
After the fudge looses its gloss and is hard to beat, it is ready
(about 20 minutes if your lucky).
Turn out on a buttered plate, cool, cut, and eat it ALLLLL!
Billie in TX
Our family's favorite treat at Christmas time is "Buckeye Balls"
1. Combine 2 cups powdered sugar, 1 1/2 cups creamy peanut butter, 1/2 cup unsalted butter at room temperature, & 1 tsp. vanilla extract. Cover & refrigerate at least 4 hours.
2. Form peanut butter mixture into 3/4" diameter balls. Arrange on baking sheets. Freeze at least 1 hour. (I put them on waxed paper or parchment paper.)
3. Melt 6 oz (or more) chocolate chips with 2 tbls. shortening in top of double boiler over barely simmering water. Stir until smooth.
4. Pierce each peanut ball with a toothpick and dip into the chocolate, covering about 3/4 of the ball. Place back on the waxed paper. Refrigerate (or freeze) until chocolate is firm.
THanks for the giveaway!
I love your "Addicted to Scraps" column.
Hi Bonnie,
Thanks for the opportunity to win the giveaway.
My favorite simply holiday appetizer is:
Ham/Pickle Rollups
Ingredients
1 lb thinly sliced rosemary ham
6 oz cream cheese, softened
1 TBSP herbs of choice
8 kosher dill pickles
Directions
Pat pickles day with paper towels
Pat ham dry with paper towels
Lay (8-16, depending on size/shape) pieces of ham out on tray or cutting board.
Mix a TBSP total fresh or dried herbs of choice with cream cheese (I like finely minced fresh chives, parsley and rosemary)
Spread herbed cream cheese on ham and roll up each pickle in the ham, making a roll which encases the pickle.
Refrigerate for at least an hour, remove and cut into 1/2 - 3/4" pieces, lay flat on tray and serve.
Easy peasy and they are always a hit!
LOVE your blog!
peggio@gmail
Corn Casserole
2 cups corn, fresh, canned or frozen (thaw if frozen)
1/4 cup melted butter
2 eggs, beaten
1/2 cup cornmeal
1 tsp salt
1 cup sour cream
1 cup diced cheese
1/3 cup chopped green pepper
Combine all ingredients and pour into greased 1-1/2 quart casserole dish. Bake at 350* x 1 hour until browned.
Not low fat or low cal but we love it a couple of times a year on special occasions/holidays. Great for using up leftover corn after Thanksgiving dinner!!
Nancy Green
nancysneedles@charter.net
This is one of my favorite holiday recipes.
Gum Drop Cake
1 cup sugar
1/2 cup butter
2 eggs
2 cups flour
1 tsp baking powder
1lb gumdrops, cut and floured (use real gumdrops and don't use the black ones)
1 cup milk
1. Cream butter and sugar and then add in the eggs.
2. Add in flour, baking powder and gumdrops.
3. Add in milk
4. Bake at 350F for approx 1 hour.
Watch the top doesn't start to burn, cover near the 45 minute mark if its starting to burn.
Hints
Ensure the gumdrops are floured really good before you put them in. This prevents them from all sinking to the bottom.
Here is the recipe I am called upon to supply at every holiday gathering I attend:
NUTS AND BOLTS
(better than your average party mix)
2 heaping cups Cheerios
2 heaping cups Rice Chex
2 heaping cups Corn Chex
2 heaping cups Wheat Chex
2 heaping cups pretzel sticks
1 cup salted peanuts (not dry roasted)
1 stick butter, melted
2 Tablespoons Worcestershire sauce
1 teaspoon garlic salt
1 teaspoon seasoned salt
Mix all ingredients well. Spread out in 2 13 x 9” pans and bake for one hour at 250 degrees. Stir gently every 15 minutes while baking. When cool, store in airtight containers.
Enjoy with your favorite cold beverage as this is intentionally salty!
My goodness Bonnie, how are you ever going to get around to trying all these recipes? Or maybe you're going to put them into a book?! Here is mine... straight from The Joy of Cooking.
Uncooked Cranberry Relish
4 cups cranberries
1 orange
Put it all through a food processor to grind it up. Add sugar. The Joy of Cooking says 2 cups, but I like it less sweet than more, so I don't usually use that much. Just make it to taste. The delicious fresh fruit flavours in this are so wonderful with turkey.
Thank you Bonnie. Great Block once again.
Pumpkin Crunch Cake
PUMPKIN CRUNCH CAKE
1 (16 oz.) can pumpkin
1 1/2 c. sugar
4 tsp. pumpkin spice
1/2 tsp. salt
3 eggs
1 (12 oz.) can evaporated milk
1 Duncan Hines yellow cake mix
Chopped pecans
1 c. butter, melted
Mix first 6 ingredients and pour into prepared 9 x 2 x 13 inch dish. Empty 1 Duncan Hines yellow cake mix evenly on top of pumpkin mixture. Sprinkle with chopped pecans. Drizzle 1 cup butter on top (2 sticks). Bake at 350 degrees for 50-55 minutes until golden. Serve warm with vanilla ice cream as a dessert or as a coffee cake
What a good idea! My favorite recipe is Dorthy Heglund's Rice Pudding (my cousin's grandmother):
1 1/2 c. cooked rice
3 c. milk
scald milk and rice in a double boiler
1 c. milk
2 T. corn starch
mix together to dissolve the starch, add to the above mixture, cook about 3 min.
4 egg yokes
1 c. sugar
1 t. vanilla
1/2 t. salt
mix together, slowly add to rice and milk mixture stirring constantly. Cook 3 more min. stirring constantly until thickened. The texture should be like a thin pudding, thickening as it cools.
Pour into serving bowl, sprinkle with cinnamon and serve hot.
sarah@forrussia.org
Bonnie-congrats! Would love to win a copy!!!
One of our favorite Christmas or any occasion dessert is Tiramisu hopefully you will enjoy it
Thanks Bev
Tiramisu
Ingredients
½ -¾ cup espresso or stong coffee
2 (3 oz.) packages ladyfingers (24)
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 (8 oz.) package mascarpone or cream cheese
2 cups (1 pt.) heavy cream, divided
1 teaspoon vanilla extract
1 cup minature semi-sweet chocolate chips
Grated semi-sweet chocolate
Instructions
Make espresso/coffee Reserve 1 tablespoon for cheese mixture. Brush remaining dissolved coffee on cut sides of ladyfingers.
BEAT 3/4 cup sweetened condensed milk and mascarpone in large bowl on medium speed of electric mixer. Add 1 1/4 cups cream, vanilla and reserved dissolved coffee. Beat until soft peaks form. Fold in 1/2 cup chocolate chips.
MELT remaining chocolate chips with remaining sweetened condensed milk in small saucepan or in microwave on HIGH (100% power) 30 seconds, stirring until smooth. Using 8 tall dessert glasses or parfait glasses, layer mascarpone mixture, chocolate mixture and ladyfinger pieces, beginning and ending with mascarpone mixture. Cover; chill at least 4 hours.
BEAT remaining cream on high speed of electric mixer until soft peaks form. Spoon on top of desserts just before serving. Garnish with grated chocolate and strawberries, if desired.
I love your books; however I do not yet own one. Scrappy is what draws my eye. My family loves it when I make this dish for Thanksgiving every year:
Heather’s Sweet Potato Soufflé
3 c. mashed sweet potatoes
1-c. sugar
2 eggs
½ c. butter (real butter)
2/3 c. coconut
1 TB. Vanilla
Mix well and pour into buttered casserole dish.
Topping:
1-c. brown sugar
1/3 c. self-rising flour
1 c. chopped pecans
1/3 c. butter
Mix topping and sprinkle on top of casserole. Bake 30 min. @ 350.
PUMPKIN SPICE MUFFINS
2 ingredients and they are fast and easy enough to put together and bake while you dress for work. I take them in to the office nice and warm.
1 box spice cake mix
1 can pumpkin
Mix together with hand mixer as it is thick. Spoon into muffins tins (I use cupcake papers). Bake in 350 oven for 15 to 20 minutes until toothpick comes out clean. Immediately put in towel lined basket and cover. They are a favorite in the office.
The holidays are never complete without making these rich brownies. Thank you for the wonderful giveaway!
Susan from Wisconsin
COOL MINT BROWNIES
1 cup butter
1/2 cup cocoa
2 Tablespoon honey
4 eggs
2 cups white sugar
1 3/4 cup flour
1/2 Tbsp. baking powder
1/2 teaspoon salt
Mint Layer:
5 Tablespoons salted butter, softened
3 Tablespoons whole milk
1 Tablespoon light corn syrup
2 1/3 cup powdered sugar
1/2 tsp. peppermint extract
1-2 drops green food coloring (optional)
Chocolate Topping:
1 cup semi-sweet chocolate chips
1/4 cup butter
Preheat oven to 350° Grease a 9 x 13 pan. Melt butter and mix in the cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Pour batter into prepared pan and bake for 25 minutes. Cool completely.
To prepare mint layer: In a medium bowl, combine softened butter, corn syrup, salt, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring and combine well. Add milk gradually until the consistency is a little thinner than cake frosting. (I used only 2 1/2 tablespoons to get that consistency.)
Spread mint icing over completely cooled brownies. Place brownies in freezer or fridge for a little while to stiffen up the icing.
Remove brownies from freezer and carefully add small dollops of chocolate on top. The careful run knife through just the chocolate to give a swirl effect. Or you can simply spread the chocolate layer over the entire mint layer. They can be stored in the refrigerator (my favorite) or served at room temperature.
Oh Boy! How to choose a recipe? Here is something you can do with left over baked sweet potatoes...or bake them just for this recipe!
I've made this pie and everybody loves it!
DAD'S SWEET POTATO PIE
from Joy the Baker
http://joythebaker.com/2013/11/dads-sweet-potato-pie/
Prepare a pie shell and place it in a 9" pie plate
Preheat the oven to 375 degrees F. Place a rack in the upper third of the oven.
INGREDIENTS:
2 cups mashed baked or cooked sweet potatoes, from 2 medium sweet potatoes
¾ cup packed brown sugar
1 ¼ teaspoon ground coriander
½ teaspoon freshly grated nutmeg
½ teaspoon cinnamon
¼ teaspoon salt
¼ cup (2 ounces butter)
1 ¼ cup (10 ounces) evaporated milk, divided
1/3 cup granulated sugar
4 large eggs
1 tablespoon pure vanilla extract
To make the filling, prepare the sweet potatoes by either baking them in an oven @ 425 degrees for 1 1/4 hour, or cook them in water on the stove until very tender.
In a large pot place cooked potato pieces, the packed brown sugar, all of the spices, salt, butter, and half of the evaporated milk. Cook on low flame, using a potato masher to mash the potatoes and they cook. Simmer for about 5 minutes. Make sure that the mixture is as smooth as possible. I used an immersion blender to completely smooth the mixture. Once mixture is smooth and fragrant, remove from fire and let cool in pot.
In a medium bowl, whisk together the remaining evaporated milk, granulated sugar, eggs, and vanilla extract. Whisk well. Pour the egg mixture into the warm sweet potato mixture.
Pour the prepared filling into the pie crust. Place on a baking sheet and bake for 10 minutes at 375 degrees F. Reduce the heat to 325 degrees F and cook until cooked through, about 45 to 50 minutes.
To test the pie for doneness lightly shake the baking sheet. If the center of the pie has a wavy jiggle it needs more time in the oven. If the center of the pie has a lighter, more structured jiggle, it’s done!
http://joythebaker.com/2013/11/dads-sweet-potato-pie/
Cheryl bill_cheryl_holman@yahoo.com
Bread Pudding
14 oz. Challah (no seeds), cut into ¾” cubes, @ 10 cups
¾ c. Sugar
¾ tsp. Salt
1 Tbs. Vanilla
9 Egg Yolks
2 ½ c. Whole Milk
2 ½ c. Heavy Whipping Cream
1 c. Golden Raisins
2 Tbs. Butter, melted
2 Tbs. Sugar
2 Tbs. Brown Sugar
1) Preheat oven to 325 degrees. Cut Challah into ¾” cubes. Spread on cookie sheet, giving them lots of room (I use 2 cookie sheets). Dry them out by baking 5 minutes, then toss. Bake additional 5 minutes, if still moist, toss and bake an additional 5 minutes. You want to bake them NOT roast them. Remove from oven to cool. Reserve 2 cups of cubes, set these aside.
2) In very large bowl mix ¾ c. sugar, salt, vanilla, 9 egg yolks, milk and heavy cream with whisk. Add 8 c. dry challah cubes, toss gently and allow to soak for 30 minutes, tossing gently every 10 minutes. Pour ½ the mixture into buttered 9 x 13 dish. Scatter golden raisins over top. Pour remaining mixture over raisins.
3) Scatter reserved 2 c. dry challah cubes to top. Mix melted butter, brown sugar and white sugar together. Brush or spoon over top of bread pudding.
4) Place on sheet pan in oven. Bake 45-60 minutes. When you press the center there should be no liquid rising to the top. Use a food thermometer and obtain an Internal temperature of 170 degrees.
Bourbon Sauce
½ c. Heavy Whipping Cream
7 Tbs. Brown Sugar
2 ½ Tbs. Butter
1 ½ Tbs. Bourbon
1. In a small saucepan, add cream, brown sugar and butter. Bring to a boil and stir gently for 1 minute.
2. Remove from heat. Add bourbon and stir until smooooooooth.
YOUR block is MARVELOUS Bonnie!
I don't cook any more.
Potato Salad
Four medium/large potatoes (peel and cut in small cubes) Boil - salt to taste. Drain.
Two hard boiled eggs. Cool/peel, slice
Dice one small onion
Slice sweet pickles (to taste)
1 teaspoon Dijon mustard
Mixture of salad dressing and mayonnaise (to taste) about a cup
Three tablespoons pickle juice
Mix well
Spring Paprkia - black pepper lightly on top
Cool and serve
Honey-Do Special
Yo-ho, Found this on special at the store:
1 Rotessier chicken
1 Acorn Squash
Salt and Pepper to Taste
Heat oven 350 degree
Knife, pan and see you in 1 hour
Supper time, add microwave brocolli.
Call Wife from sewing machine and eat.
repzjr at plains dot net
Wow! I want to keep half of these recipes close by!
Thanks for all the fun, and freebies.
Cranberry Oatmeal Bars
Recipe from Penzeys catalogue; Makes 1 8’ X 8’ pan
¾ cup butter, melted
¾ cup packed brown sugar
¼ cup white sugar
1 egg, lightly beaten
1 tsp. vanilla extract
1 tsp. cinnamon
1 cup flour
2 cups raw rolled oats (old-fashioned not quick cooking)
1 cup dried cranberries
Preheat oven to 350 degrees. Line a 8 X * pan with parchment paper or grease lightly. (I did both.) In a large bowl, stir together the butter, sugars, egg, vanilla, and cinnamon. Add the remaining ingredients and stir with spatula until just combined. Spred in the pan and bake for 25-35 minutes, rotating pan half way through the baking time. Cool completely in the pan and then cut into squares.
NOTEs:
1) I added salt-about ½ tsp.
2) I used vanilla bean paste b/c I’m out of liquid vanilla
3) I used some very old orange-flavored dried cranberries and some fresh, moist dried cranberries- dried with apple juice. Doug brings cranberries home from the grocery store, and then doesn’t eat them....
4) I sprinkled raw sugar over top before baking, so they glisten
5) I might have been generous when measuring the cranberries, oatmeal and cinnamon.
Here's a quickie holiday recipe- simple and delicious.
Baked Brie with Raspberry Jam
1 wedge of Brie
1 small jar of seedless Raspberry jam
1 package of Carr's Water Crackers
Cut the rind off of the brie and put the brie in a small baking dish. Spoon the jam over the top of the brie. Bake at 350 degrees for 10 to 15 minutes. Serve with a spoon to scoop a little warm brie onto the crackers.
This is a recipe I've used from "Famous Recipes from Mrs. Wilkes' Boarding House in Historic Savannah". I bought this cook book about 20 years ago when I was a Girl Scout Co-Leader and we took our troop of 12 year old girls to visit the birthplace of Juliette Gordon Low, the founder of GSA.
CORN PUDDING
1 lb. can cream style corn
1 tbsp. suger
1 tsp. salt
2 tbsp. flour
3 eggs, well beaten
2 tbsp melted butter or margarine
1 cup milk
Mix in order given. Pour into well greased casserole. Bake at 350 for 1 hour. Serves 6 to 8.
Love checking the blog every day!! Need to see what's going on! Here is my recipe for Sour Cream Raisin Pie
1 cup sour cream
1/2 cup milk
3/4 cup raisins
3/4 cup sugar
1 T cornstarch
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
3 eggs, reserving whites of 2
1 (8 inch) baked pie shell
Cook cream and milk together a bit, then add raisins and cook a bit more. Add eggs, sugar, cornstarch and spices beaten together. Cook over med heat til thickened. Pour into crust. Make meringue using the 2 reserved egg whites and 4 T sugar; beat until it holds stiff peaks. Cover to of pie with meringue and bake at 375 degrees until lightly browned.
Hmm. My favorite holiday recipe?
The only one I can remember are Pretzel Treats
Line a sheet with parchment paper. Put small pretzels on the paper a few inches apart. Put a rolo on top of each pretzel and cook at 350 for a few minutes until rolo is soft. Press a pecan half on top of the rolo and let cool.
I would love have this book. My recipe is: seasoned oyster crackers: a package of oyster crackers, 2/3 cup of olive oil; 1 tspn. of dill weed spice; 1 tspn. of lemon pepper spice; a little shake of garlic powder; 1 package of ranch dressing (the dry package - buttermilk recipe). Put the oven at 200 degrees. Stir 2/3 cup of olive oil, dill weed, garlic powder and lemon pepper. then open and put oyster crackers on flat sheet, preferably baking sheet. then add mixture to crackers and stir; then sprinkle over ranch dressing and stir making sure every cracker is covered with mixture. Put in oven for 1 hour, stirring halfway through an hour.
bethdaniels@cox.net
Here is a fabulous recipe that can be used anytime during the holidays.
Dill Pickle Dip
Combine: 8 oz. pkg cream cheese
8 oz. sour cream
2-2oz. pkgs of Carl Budding beef or ham (chopped)
Dill pickles (chopped) to taste
This dip tastes just like the pickle roll-ups my family has always loved but with LOTS less work. Eat with chips or your choice or bite-sized bagel pieces.
Wow....You have a million recipes to go thru...Good Luck!! Here's mine...Strawberry Pretzel Salad.....mix together >> 2 cups broken pretzels >> 3 TBS. sugar >> 3/4 cup melted butter....Place in 9X13 pan and bake at 400 degrees for 8 minutes. Let this cool. Beat together: 8 oz. cream cheese 1 cup of powdered sugar and 8 oz. of whipped topping....spread this over the pretzel mixture and chill. Dissolve : .6 oz.sugar free strawberry jello in 2 cups of boiling water, then add 2 > 10oz. packages of sweetened frozen strawberries. Put in fridge....when gelatin is slightly set, spread on top of the pretzel mixture. Let set up in fridge for some time and then sit back and ENJOY !!
This is as addictive as Bonnie's quilt patterns so I call it "Crack Dip"
8 oz cream cheese - softened
1/2 jar red pepper jelly
Thoroughly blend with mixer (on low).. Chill & then serve with wheat thins.
Love Bonnie's patterns!!!!
Creamed Veggies
2 cups raw potatoes, diced
1 can early peas, drained
1 can boiled onions, drained & quartered.(I use red onion chopped just until I think it is enough)
1 can cream of mushroom cup
1/2 cup water
6 oz. cheddar cheese, cubed or shredded (again I use a lot, I love cheese)
2 Tbs. butter
Preheat oven to 350 degrees. Combine all ingredients and stir. Place in oven covered for 15-30 mins. Stir to spread cheese. Cook uncovered until potatoes are done, about 45 mins. to 1 hour.
poladydwd(at)yahoo(dot)com
Have enjoyed reading all the recipes. Our family loves to have a different appetizer prior to our holiday meals.
Asparagus Wraps
1-2 bunches fresh asparagus washed and tough end removed
calabrese italian deli sausage sliced very thin or other spicey deli sausage (1 piece sausage for each piece asparagus)
Spreadable cream cheese (plain or vegetable flavor)
Spread sausage with thin layer cream cheese and wrap around center of each asparagus piece.
Barbaque till asparagus tender crisp 8 -10 minutes or Bake in oven at 400 degrees F
Hello Bonnie, I love reading your blog, the tales of where you have been and what you have been up to....Love to read and sew up some of the blocks from your patterns page with some of my found fabrics,,,2nd hand stores, tag or yard sales...even some given to me in bags at home on the porch....
but I must say my favorite holiday receipe is the one my dad always uses for Christmas......Frozen pizzas....yes he was a single father of 4 girls and would buy pizzas a couple of days ahead and freeze them..We always were so busy having fun and making new traditions that cooking was the last thing he would think of.....
Happy Holiday eating! Here's a great alternative to Potato Au Gratin. You may add or substitute sweet potatoes and/or acorn squash for the some of the other veggies if that appeals to your family. Just keep the measurements about the same. You may also substitute other favorite grate-able cheeses.
From Holly in Louisiana.
(The original recipe printed below is from Merrill Stubbs of Food52.com. The modifications suggested above are mine)
Autumn Root Gratin with Herbs & Cheese
Serves 6
1 1/2 cups whole milk
2 cloves garlic
Pinch freshly grated nutmeg
2 tablespoons extra virgin olive oil
3/4 pound butternut squash
3/4 pound white potatoes
1/2 pound parsnips
Salt and pepper
1/4 teaspoon chopped fresh thyme leaves
1/4 teaspoon finely chopped fresh rosemary
1 cup grated Gruyère
1 cup grated Pecorino
1) Heat the oven to 400° F. Put the milk in a small heavy saucepan and peel and smash one of the garlic cloves. Add it to the milk and then heat the milk over low heat until it just starts to bubble at the edges. Remove from the heat, add the nutmeg and let steep while you continue with the recipe.
2) Peel the second garlic clove, cut it in half and rub the cut side around the inside of a 6-cup baking dish no more than 2 inches deep. Rub 1 tablespoon of the oil all over the inside of the dish.
3) Peel the squash, potatoes and parsnips and cut them into very thin slices (1/8-inch thick). If you have a mandoline, now's the time to use it.
4) Layer the vegetables into the baking dish, alternating between squash, potato and parsnip, and fanning them into concentric, overlapping circles. Season generously with salt and pepper and sprinkle a third of the cheese and a third of the chopped herbs over the slices. Repeat twice, making the top layer as neat and tidy as you can.
4) Remove the garlic clove from the hot milk and pour the milk evenly over the vegetables. Drizzle the remaining olive oil over the top of the gratin and bake for about 50 minutes, until the top is browned and bubbly and the vegetables yield easily when you poke them with a sharp knife. If the vegetables are tender but the top isn't as brown as you'd like, turn on the broiler for a couple of minutes -- watch it carefully so it doesn't burn! Let the gratin cool for at least 5 minutes before serving.
My recipe is Cheesy Onions
Dice the onion, cook in microwave for 10 minutes, stir and return to microwave for another 10 Minutes. Dice a one to one and half inch chunk of Velveeta cheese. Add to cooked onions. Let melt. Stir and serve.
jherf@hotmail.com
I'd love to win, so here is my recipe. It would have to be a cookie:
This is from Martha Stewart.com and my favorite Cookie b/c it has chocolate and espresso powder
CHOCOLATE ESPRESSO SNOWCAPS
1/2 cup all purpose flour
1/4 cup unsweetened cocoa powder
4 tsp instant espresso
1 tsp baking powder
1/8 tsp salt
4 tbls unsalted butter
2/3 cup packed light brn sugar
1 large egg
4 ounces bittersweet or semisweet . chocolate, melted and cooled
1 tbls milk
conf sugar, for coating
In medium bowl, sift flour, cocoa, espresso, baking pwdr, salt. With electric mixer, cream butter & brn sugar till light & fluffy. Beat in egg till well combined; mix in cooled chocolate.
With mixer on low, gradually add flour mixture; beat in milk till just combined. Flatten dough into a disk; wrap in plastic. Freeze till firm, about 45 minutes.
Preheat oven to 350 degrees. Line two baking sheets w/parchment. Shape dough into 1-inch balls. Pour conf. sugar (about 1/2 cup) into bowl; working in batches, roll balls in sugar two times, letting them sit in sugar between coatings.
Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread & coating is cracked, about 12 to 14 minutes; cooking will be soft to the touch. Cool cookies on a wire rack.
Hi Bonnie, this recipe if one my great-grandmother always prepared at Thanksgiving. It is a family favorite.
Oyster and Cracker Dressing
2 sleeves saltine crackers (about 66)
1 stick unsalted butter, melted
2 pints shucked fresh oysters with juice
1/4 cup juice reserved
1-2 cup mild
pepper
DIRECTIONS
Preheat oven to 400 degrees. Crush saltines til coarsely ground. Spread a thin layer e(1/3 or the crumbs) of crumbs in a 9-by-13-inch baking dish. Top with half the oysters and some pepper.
Repeat layering with remaining oysters and finally top with the remaining crumbs drizzle melted butter over top and add enough milk to just cover the cracker mixture. Bake dressing until bubbling and top is golden brown, about 45-60 minutes.
thanks for all you do
Kathy Stone
madquilter@scattercreek.com
My dish for Thanksgiving is always fresh fruit salad, because I do not cook, but I can cut up fruit. I use whatever fresh fruit is available. A typical salad of mine includes:
Strawberries
Blackberries
White Grapes (cut in half)
Orange sections
Pear
Pineapple
Mango
Apple
Pecan pieces
Pat Wade
patwade@cox.net
Hi Bonnie,
Here is a recipe that I found in Sunset's Food Processor Cookbook for Quick Butter Croisants:
5 cups all purpose flour
1 cup (1/2 lb) butter at refrigerator temperature
1 pkge dry yeast
1 cup warm water ( about 110 degrees)
3/4 cup evaporated milk
1 1/2 tsp salt
1/3 cup sugar
1 egg
1/4 cup butter melted and cooled
Add 4 cups flour to food processor bowl. Cut butter into 1/2 inch cubes and add to bowl and process in bursts until butter is the size of peas. Transfer mix to a large bowl.
Process yeast and water with 2 bursts. Add milk, salt, sugar, egg, the remaining 1 cup flour and melted butter. Process until smooth. Pour this over the flour mix and carefully mix with a spatula until flour is moistened. Cover with plastic wrap and refrigerate for at least 4 hours or up to 4 days.
Turn dough out onto a floured board, press into a ball and knead briefly. Divide dough into 4 equal parts. Shape 1 portion at a time, leaving remaining dough in the fridge.
On floured board, roll 1 portion into a 14 inch circle. With sharp knife, cut into 8 equal wedges. Loosely roll each wedge from wide end to the point. Curve into a croissant and place point side down onto a greased baking sheet. Repeat for the remaining 7 wedges leaving 1 1/2 inches between rolls. Cover lightly and let rise at room temp in a draft free place.
When almost doubled, bake in a 325 degree oven for 30-35 minutes until lightly brown. Serve warm.
If desired, the rolls can be brushed with an egg-water mix before baking.
I like this recipe since I can make the mix the night before a big meal.
anndunn24@gmail.com
What a fun post. I'm always looking for new recipes. Love the sharing. Here is one of my favorite Fall Recipes:
White Chili
• 1 lb large white beans, soaked overnight in water, drained
• 6 cups chicken broth
• 2 cloves garlic, minced
• 2 medium onions, chopped (divided)
• 1 Tbsp olive oil
• 2 4-ounce cans chopped green chilies
• 2 tsp ground cumin
• 1 1/2 tsp dried oregano
• 1/4 tsp ground cloves
• 1/4 tsp cayenne pepper
• 4 cups diced cooked chicken
• 3 cups grated Monterey Jack cheese
• 1 jalapeno or serrano pepper, chopped (optional)
1 Combine beans, chicken broth, garlic and half the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very soft, 3 hours or more. Add additional water (or watered-down broth), if necessary.
2 In a skillet, sauté remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add chicken and continue to simmer 1 hour. Check seasoning, add jalapeno or serrano to level of desired hotness.
3 Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole. Serve with fresh warmed flour tortillas or tortilla chips.
8-10 servings
We actually had this for dinner tonight. But I make it without the cheese, to avoid the extra calories. And, while I love spice, I also exclude the jalepeno pepper.
SewCalGal
www.sewcalgal.blogspot.com
Mini cucumber sandwiches
Loaf of French bread sliced in 1inch slices(pillsbury French loaf is best)
Mix tog 8oz of cream cheese, one half cup mayo and 1pkg of dry italian salad dressing.
Spread on bread slices and top with cute slice.
These are really yummy
cindyhwhite@yahoo.com
I lost my Mom just a year ago this Thanksgiving and this is the pie that she always made. We just loved it.
Ann Lander’s Kentucky Pecan Pie
• 1 cup white corn syrup
• 1 cup dark brown sugar
• 1/3 teaspoon salt
• 1/3 cup melted butter
• 1 teaspoon vanilla
• 3 whole eggs (slightly beaten)
• 1 heaping cup shelled whole pecans
Combine syrup, sugar, salt, butter, vanilla and mix well. Add slightly beaten eggs. Pour into a 9-inch unbaked pie shell. Sprinkle pecans over all. Bake in pre-heated 350 degree oven for approximately 45 minutes. When cool you may top with whipped cream or ice cream to serve but I consider that gilding the lily and not necessary.
Cannot wait for GI to start.
Thank you for everything you give us.
Chris
A little wacky humm, but that's me & my hubs, we weird, but this is our favorite !
Rice Pudding
Prep Time: 5 Minutes Cook Time: 40 Minutes Difficulty: Easy Servings: 8
Print Recipe
Ingredients
1/2 cup Raisins (golden Or Regular)
1/2 cup Bourbon Or Other Whiskey (optional)
1 cup Medium Grain White Rice
2 cups Water
2 cups Milk (I Used 1%)
2 Tablespoons Heavy Cream
1 Tablespoon Salted Butter
Pinch Of Salt
8 ounces, fluid Sweetened Condensed Milk, More If Needed
Dash Of Ground Cinnamon
Dash Of Ground Nutmeg
1 Tablespoon Vanilla Extract
1 whole Egg, Beaten
Caramel-Pecan Sauce
1/2 cup Butter
1/2 cup Packed Brown Sugar
1/2 cup Light Corn Syrup
1/2 cup Chopped Pecans
1 Tablespoon Bourbon Or Other Whiskey (optional)
Preparation Instructions
***Be sure to use medium-grain rice (not long-grain.)
***Use a nonstick saucepan if you have one.
In a small bowl, combine the raisins and whiskey. Set aside for 1 hour.
In a medium saucepan or pot, combine the rice, water, milk, cream, butter, and salt. Bring it to a gentle boil, then cover the pot, reduce it to low, and simmer for 20 to 25 minutes, stirring twice during this stage. Note: The rice should be cooked, but there should still be visible creamy liquid; it should not all be absorbed. If the liquid looks like it is absorbing more quickly than this, you can cut this stage to 18-20 minutes.
Remove the pot from the stove and add the sweetened condensed milk, cinnamon, nutmeg, and vanilla. Return to low heat for 5 minutes to finish cooking.
Remove the pot from the stove and slowly drizzle in the beaten egg, stirring constantly. Drain the raisins and stir them in. If you'd like the pudding to be a little creamier, stir in a little more sweetened condensed milk. If it's too creamy, return to the stovetop and cook for another 3 to 4 minutes. Serve immediately in a small bowl.
***While the rice is cooking for the first stage, make the Caramel-Pecan Sauce: Combine 1/2 cup butter, brown sugar, light corn syrup, and chopped pecans. Heat up the mixture over medium-low heat, then allow to bubbly gently for 5 minutes, or until consistency is like a nice caramel sauce.. Remove from the heat and set aside.
Top each portion of rice pudding with some of the Caramel-Pecan Sauce.
Here is one of our favorite salads, well it is nearly a dessert.
I sometimes leace out the marshmallows and add coconut instead.
PISTACHIO COOL WHIP SALAD
1 (3 oz.) pkg. instant pistachio pudding
1 (9 oz.) container Cool Whip whipped topping
1 (16 oz.) can crushed pineapple, do not drain
1/2 c. miniature marshmallows
1/2 c. chopped pecans
With spatula, lightly mix Cool Whip and dry pistachio pudding together. Add remaining ingredients. Must be chilled overnight.
Thanks so much for all you do to share your quilting, I learn so much from you.
My favorite is easy, but I serve it with a twist.
1 bag cranberries
3/4 cup sugar
1 cup water
Boil water;stir in sugar; add cranberries. Cover, bring to boil, then simmer for 5 min. (Don't lift lid--cranberries will be exploding!)
My twist? Serve HOT in a small bowl on the side. Yum!
angelianorthrip@hotmail.com
What a great giveaway! Here's my favorite holiday leftover casserole in greased casserole dish layer mashed potatoes, sliced turkey, gravy, stuffing. Cover with foil. on freezer
Bonnie, you're always so generous. Lovely block in my favorite color! You are so talented. My favorite turkey leftover is from Quick Cooking published Oct. 2004. Easy and delicious.
Turkey Noodle Soup
2 cans chicken broth
3 c. water
1-3/4 c. sliced carrots
1/2 c. chopped onion
2 celery ribs, sliced
1 pkg. frozen egg noodles
3 c. chopped cooked turkey
1 pkg. frozen peas
2 envelopes chicken gravy mix
1/2 c. cold water
Bring broth, water, carrots, onion and celery to a boil. Reduce heat; simmer covered -6 minutes or until veggies are crisp tender. Add noodles. Simmer uncovered 20 min. or until noodles are tender. Stir in turkey and peas. Combine gravy mixes and cold water until smooth. Stir into soup. Bring to a boil; cook and stir for 2 min. until thickened. Serves 7.
Chicken can be substituted.
Sweet Potato Casserole
Ingredients
3 cups cold mashed sweet potatoes (prepared without milk or butter)
1 cup sugar
3 eggs
1/2 cup 2% milk
1/4 cup butter, softened
1 teaspoon salt
1 teaspoon vanilla extract
TOPPING:
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/4 cup all-purpose flour
2 tablespoons cold butter
Directions
In a large bowl, beat the sweet potatoes, sugar, eggs, milk, butter, salt and vanilla until smooth. Transfer to a greased 2-qt. baking dish.
In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over potato mixture. Bake, uncovered, at 325° for 45-50 minutes or until a thermometer reads 160°. Yield: 8-10 servings.
Ok, you've got me, I absolutely hate to cook or prepare food in any way but this is a recipe that I actually use:
Cracker Cookies
2/3 of a box of Keebler Original Club crackers
2/3 c. granulated sugar
1 c. butter
Sliced almonds
Line a rectangular cake pah with foil and cover with one layer of crackers. Sprinkle almonds on top. Put sugar and butter into a saucepan and bring to a boil. Spoon over crackers. Bake at 300 degrees for 15 minutes. Yummy!
Cheater Chocolate Chip cookies
1 box Pillsbury sugar free white
3 eggs
1/3 cup oil
2/3 cup water
Mix. Then add 1 bag sugar free chocolate chips and 1 bag dark chocolate chips; mix together.
Put on cookie sheet that has been sprayed lightly with oil.
Bake at 350 degrees for 15-16 minutes or until light brown.
It makes from 60 t0 70 cookies.
My hubby loves these throughout the year.
My leftover recipe is quite simple...
Cut cooked turkey into bite-sized pieces and spread over a nice lettuce salad along with salad dressing...I prefer a creamy one.
Easy, healthy and delicious.
Lanie
remills at amtelecom dot net
Add Turkey instead of Chicken
Crock Pot White Chicken Chili
Janet Evans, Scottsdale, Arizona
3 or 4 cans of white northern beans
1- 16 ounce jar of salsa
2-3 cooked chicken breasts cut into bite sized pieces
1 cup shredded Jack cheese
1-1 1/2 tsp. cumin
Put beans, chicken, salsa and half of the Jack cheese into crock pot. Add cumin and stir. Cook on low 8 hours. Sprinkle with Jack cheese when ready to serve. Sour cream is also a good topping. Try serving it with soft tortillas or taco chips.
Love to win a prize
Oh boy, I would love to win! one of our fav things to do with left over turkey is turkey burros! Yum!!
everything is to taste. we like hot, so adapt for your taste.
2 - 3 cups diced turkey
celery, chopped
onions, chopped
1 small can diced green chilies
chicken broth
salsa
red devil sauce
cumin, chili powder, red pepper flakes
a bit of flour
flour tortillas
sauté celery, green chilies and onions. add a bit of flour and pour in the chicken broth. mix well so you have no lumps. add your seasoning to taste. I usually add about 1/2 cup salsa. cook until thicken and bubbly. add a couple of spoonfuls of the mixture onto the tortilla. you can also sprinkle some grated cheese. roll up. eat and enjoy! thanks for the chance
This is pie that my fathers family made every Christmas Eve and I learned to make it too.
Classic French Canadian Tourtière
Christmas Tourtiere recipe
Tourtière is a traditional Québecois meat pie typically served around Christmastime.
Ingredients
1 pound ground organic pastured pork
1 pound ground organic pastured beef
1 large onion, finely chopped
2 Tbsp olive oil
2 medium-large baked potatoes, mashed with skins removed (or about 1 cup of mashed potatoes)
3/4 cup beef or vegetable broth (or just water)
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/4 tsp. pepper
1 tsp. salt
For the Butter Pie Crust:
2 1/2 cup flour of choice (I use a mix of spelt and whole wheat)
1/2 tsp salt
1 cup (2 sticks) unsalted butter
1 cup ice cold water
For the egg wash:
1 egg
1 Tbsp. water
Directions
1.In a large skillet or wok, combine the finely chopped onion with the olive oil and sautée for about 10 minutes on medium heat, until onions are soft and golden. With your hands, mix the ground pork and beef together in a bowl. Add the mixed ground meat to the onions and cook for about 10 minutes, stirring it to break up the meat so it doesn't clump together. Add all the remaining ingredients (broth, spices, mashed potato, salt and pepper) and mix together. Reduce the heat to medium-low, cover, and simmer for about 20 to 30 minutes, stirring occasionally, until most of the liquid is absorbed. Remove from heat. Taste the meat mixture and add a bit more salt, pepper, or spices, to suit your preferences. Cool in the fridge for about 2 hours, until completely chilled.
2.To make the pastry, cut the butter into small cubes and chill them so they are very cold. Using a food processor or a pastry blender, chop up the butter into the flour and salt until it is small and crumbly, the size of very small peas. Pour in 1/2 cup of the ice cold water and mix into the flour. Add more water, 1 tablespoonful at a time, until the dough comes together into a ball. I find using my hands works best for bringing the dough together and judging whether or not to add more water. The dough should not feel dry and should be pressed into a ball fairly easily. But it should not feel sticky either. Form two balls and flatten them slightly into discs. Wrap and cover them in wax paper or plastic, and let them rest in the fridge for 1 hour. Remove from the fridge and allow to sit at room temperature for 5 minutes. Roll out each disc on a floured surface to about 1/8 to 1/4 inch thickness.
3.Line a 9 inch pie plate with the first circle of dough. Spoon in all the meat filling, patting it down lightly to compress it a bit. Brush the pie rim with water and place the second circle of dough on top, pressing the edges together to seal. Trim and flute as desired.
4.The egg wash is what will give your tourtière a golden glow, so don't skip this step! Beat the egg and water together and brush the mixture all over the top of the crust and around the edges.
5.Cut some steam vents on top of your pie.
6.With the rack in the bottom third of the oven, bake at 375F for about 50 minutes or until the top of the crust is golden.
Yield: Makes 1 meat pie, about 8 servings
I love, love, love your block in with the 100 blocks.
Alber's Corn Bread
This moist corn bread can be served with salads, soups, stews, chilies, or southern fried chicken. Try it toasted and spread with butter and jam in the morning or as a base for Turkey a la king
.
• 1 cup Albers® White or Yellow Corn Meal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 Tbsp. baking powder
• 1 tsp. salt
• 1 cup milk
• 1/3 cup vegetable oil
• 1 large egg, lightly beaten
PREHEAT oven to 400°F. Grease 8-inch square baking pan.
COMBINE meal, flour, sugar, baking powder and salt in medium bowl. Combine milk, oil and egg in small bowl; mix well. Add milk mixture to flour mixture; stir just until blended. Pour into prepared pan.
BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Serve warm.
NOTE Recipe may be doubled. Use greased 13x9-inch baking pan; bake as above.
FOR MUFFINS:
SPOON batter into 10 to 12 greased or paper-lined muffin cups, filling 2/3 full. Bake in preheated 400°F oven for 15 minutes.
The girls at my husband's office always request this for their Christmas spread. It's a recipe I've been making since the 70's and is easy to halve, but why bother?
PECAN CHEESEBALLS
Mix together:
2 8-oz cream cheese, softened
1/4 c finely chopped green pepper
2 T finely chopped onion
8 oz crushed pineapple, drained and squeezed dry
1 tsp Lawry's seasoned salt
1 c chopped pecans
Refrigerate to chill and divide into 2-3 portions; chill again.
Shape each portion into a ball and roll in 1 c chopped pecans.
Chill till serving time; set out with Ritz Crax or crackers of your choice.
Best ever dessert: San Francisco Bread Pudding
(From the Cookbook – San Francisco Encore)
The Junior League of San Francisco
5 oz. stale French Bread broken into small pieces
1 cu Milk
1 cu Heavy Cream
1 cu Sugar
4 Tbs unsalted butter, milted
1 whole egg
1 egg yolk
½ cu raisins
½ cu shredded coconut
½ cu chopped pecans
1 Tbs vanilla
½ tsp cinnamon
¼ tsp nutmeg
Lemon Rum Sauce (recipe follows)
Preheat oven to 350 degrees. In a large bowl, combine all ingredients; blend well. The mixture should be very moist. Pour into a buttered 11 x 7 inch baking dish. Bake for 45 minutes, or until set. Serve warm with Lemon Rum Sauce.
Lemon Rum Sauce
6 Tbs unsalted butter
3 Tbs sugar
¼ cu lemon juice
Grated rind of 1 large lemon
2 egg yolks, beaten
3 to 6 Tbs rum
Combine the butter and sugar in a saucepan. Cook over low heat until blended. Stir in lemon juice and rind. Pour some of the butter mixture into the yolks and whisk to blend. Pour this mixture back into the pan. Whisk over low heat until slightly thickened. Stir in rum to taste.
thks for giveaway Pam Reim pjrcontest at msn.com
Oh, Bonnie, what a wonderful idea to request favorite recipes. :-D I'm looking forward to reading them all!
This simple three ingredient family favorite recipe always gets rave reviews and people can hardly believe that it is so simple to make.
Rotel Sausage Dip
1 lb. sausage*, browned, crumbled and drained
*We make this using Morning Star Farms Veggie Sausage browned in extra virgin olive oil for us vegetarians and also with either Neese's or Frank Corriher pork sausage for the omnivores.
1 10 oz. can Rotel Diced Tomatoes & Green Chilies (use whichever 'heat variety' you like best)
2 8 oz. packages Cream Cheese (Go for it and don't get reduced fat! :-P. But, it's perfectly okay and you should feel free to go that way if you are trying to "be good".)
After browning sausage, drain on paper towels. Return to pan and on low heat, add Rotel (juice and all) and cream cheese. Stir together until cream cheese is soften and ingredients are blended well.
Serve warm with tortilla chips.
We ALWAYS have this for Christmas morning breakfast. ♥ And, when we fix it throughout the year, we call it "Christmas Morning Dip".
Enjoy! :-)
Thanks for the chance to win this awesome giveaway! ☺
my nana maree @ yahoo . com
Hi Bonnie,
Half of my family do not care for pumpkin pie [I do not!] but everyone likes apple pie and combined with caramel, oh my, irresistible. Doesn't even need ice cream but a spoonful of real clotted cream is divine.
Caramel Apple Pie - to die for!
Ingredients.
6 tablespoons unsalted butter
1/2 cup white sugar
1/2 cup brown sugar
1/4 cup water
1/4 teaspoon cinnamon
1 pinch salt
5 apples - peeled, cored and sliced
1 pastry for double-crust pie
Preheat oven to 425 degrees F .
Combine butter, sugars, water, cinnamon, and salt in a saucepan over medium heat. Bring to a boil, remove from heat and set aside.
Roll out half the pastry to fit a 9-inch pie plate. Place in pie dish and arrange apple slices over crust.
Roll out remaining dough and cut into one inch wide strips with a sharp knife. Lay the pastry strips alternately in opposite directions one at a time to form a lattice pattern. Crimp edges to seal.
Pour butter-sugar mixture over top of pie, coating the pastry and apples.
Bake in the preheated 425 degree oven for 15 minutes. Reduce heat to 350 degrees F, and bake until the crust is golden and the apple filling is bubbling, 35 to 40 more minutes.
Cool completely before slicing.
Roslyn, PHX. AZ
All three are very nice prizes.Thanks you for offering them. I only allow myself to make this at holidays and special occasions because I want to eat the entire bowl!
MICROWAVE EASY FUDGE
1 lb. powdered sugar (1 lb. = 3 1/2 c. sifted)
1/2 c. cocoa
1/4 c. milk (4 tbsp.)
1/2 c. butter (= 1 stick)
1 tsp. vanilla
1/2 c. chopped nuts
Lightly grease an 8-inch square dish or line with wax paper. Set aside. Place powdered sugar and cocoa in a large, heat-resistant mixing bowl. Stir to mix. Add milk and butter to sugar and cocoa mix. DO NOT STIR.
Heat uncovered on HIGH for 2 minutes. After heating, stir just to combine ingredients. Add vanilla and nuts. Stir until blended. Pour into prepared dish; refrigerate for at least 1 hour. Cut and serve.
catheyself@gmail.com
Congrats on the block. While I am waiting for the directions for my first mystery quilt and my first Bonnie Hunter quilt, I will make:
Caramel Candy (my favorite, recipe from a very dear deceased friend whom I miss very much)
1/4 lb butter
1 3/4 cups dark Karo
Pinch salt
2 Cups white sugar
Put ingredients into pan. Bring to a boil. When boiling add:
2 cups canned evaporated milk slowly so not to stop boiling. Cook to hard ball stage--add
1 Cup chopped nuts,
pour into buttered pan. cool and cut (or as she said cut and cool). I wrap these in waxed paper. This recipe can be doubled for many more of this delicious candy. A little sea salt can be sprinkled over the candy before wrapping in paper. Enjoy!
Thanks for the opportunity to win. Happy holidays to all and keep those sewing machines going. Hope to see you on the mystery quilt. So excited for this to start. A new adventure for me.
25 buns
Swedish Lussekatter
1 dl=0,8454 cups
200g butter
1 g saffron
5 dl full fat milk
½ dl heavy cream
50 g yeast
2 eggs
2 dl sugar
1 pinch salt
16-17 dl flour
1 egg beaten + 1 tablespoon heavy cream (for brushing the cats with saffron ) and raisins for garnish.
Melt the butter in a saucepan with the saffron.
Remove from heat and add milk and whipped cream.
Whisk the yeast with the finger lukewarm liquid in a bowl / bowl. Add the eggs and granulated sugar.
Work the flour into the dough a little at a time until the dough begins to drop from the edges, like 10 minutes in a breadmaker. It should be a bit sticky as saffron otherwise makes the buns dry very quickly.
Let the dough rise in the bowl covered with a tea towel, for about 45-60 minutes.
Knead the dough a couple of hands on a floured surface and divide the dough in 4 pieces and cut each quarter into 6 or 8 pieces.
Preheat the oven to 200 degrees Celsius 390 degrees Farenheit).
Roll into buns with the shape of letter S or number 8 and place them on oven paper.
You can see thr way they should look here: http://alturl.com/x46mi
Let rise under a cloth for about 45-60 minutes.
Mix the egg with the cream in a bowl and brush saffron cats. Garnish with raisins and saffron cats bake for 8-10 minutes in the middle of the oven.
Most people eat these wonderful buns on the 13th of December, when we celebrate the saint Lucia in Sweden. Lucia was an Italian martyre, and we see her as the lightbearer in the darkest of days as it is in Sweden in December. Most people have them with "glögg" which is a heated up vinedrink seasoned with
Ingredients raisins, orange peel , ginger, cinnamon, cardamom , cloves.
Yes, about the giveaway, I would L O V E to get a copy as they are noy available here in Sweden.
Regards,
Agneta in sweden
My favorite cranberry sauce-
1 jalapeno, minced
1/4 cup diced red onion
1/4 cup chopped cilantro
1 can whole berry cranberry sauce.
Combine in a bowl, refrigerate 1 hour before serving.
What a fun idea!! This is a favorite for a holiday breakfast. I substitute rice milk and it works just great too!
French Toast Casserole
1 loaf Great Harvest bread cut into 1-in cubes (enough to make 10 cups)
8 eggs
3 cups milk
1 teaspoon vanilla
Topping:
2 tablespoons butter (cubed)
2 tablespoons sugar
2 teaspoons cinnamon
maple syrup
Place bread cubes in a greased 13X9X2 inch baking dish. In a mixing bowl, beat eggs, milk, sugar and vanilla. Pour over bread. Cover and refrigerate for 8 hours or over night. Remove from the refrigerator 30 minutes before baking. Dot with butter. Combine sugar and cinnamon; sprinkle over the top. Cover and bake at 350 degrees for 45 to 50 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes. Serve with syrup. Makes 12 servings.
Turkey Wild Rice Salad
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 7 servings
Ingredients
2 cups cubed cooked turkey breast
2 cups cooked wild rice
1 cup seedless red grapes, halved
1/2 cup diced sweet red pepper
1/2 cup chopped celery
1/2 cup dried cherries
1/2 cup coarsely chopped pecans, toasted
4 green onions, sliced
1/3 cup raspberry vinaigrette
( I use a balsamic vinegar and a bit of mayonnaise instead of the raspberry vinaigrette)
Directions
In a large bowl, combine the first eight ingredients. Drizzle with vinaigrette and toss to coat. Refrigerate until serving. Yield: 7 servings.
I tried your CrockPot Sweet Potatoes last year, and they were heavenly! I'm going to make them again this year, even if I'm the only one eating them.
My favorite recipe:
No-fail Fudge!
1 12 oz pkg Chocolate Chips
1 12-15 oz can Sweetened Condensed Milk
1 tsp Vanilla
In a heavy saucepan, melt together slowly on low heat, the chocolate chips and sweetened condensed milk. Adding a few tablespoons of Karo Syrup sometimes helps keep it smooth.
Once completely melted and smooth, remove from heat and stir in vanilla. Pour immediately into a buttered 8x8 square baking dish and smooth out. Then refrigerate until firm, about 2-4 hours. Cut into pieces and enjoy!
*This works well with different flavorings added, too, like mint extract, or maple extract, or orange. Different flavors of chocolate chips work great, too. I've tried white chocolate chips--oh heaven!
reillyr2(at)Hotmail(dot)com
love your block and love being a part of Open Studio
Hi Bonnie My favorite holiday recipe is Mollasses Cookies. You can't overcook these babies. When the timer goes off take them out. They won't look done but take them out anyway. When cooled I promise they will melt in your mouth!
Cream together; 1 ½ cups shortening, 2 cups sugar, 2 eggs, ½ cup molasses dark
Mix in a bowl; 4 cups flour, ½ tsp salt, 1 ½ tsp ginger, 4 tsp baking soda, 2 tsp cinnamon
in a separate pie tin place some sugar
mix ingredients together. form 1" balls and roll in the pie tin with the sugar. place on UNGREASED cookie sheet. Take out of oven when they first start to crack on top of cookie. Place on paper towels to cool.
bake 375 degrees for 9 to 10 min
makes 5 dozen.
make them all they will go fast!! Don't double this batch. make each batch separately
The recipe below was cut and pasted from the Betty Crocker site. This is a recipe my mom has used for the last 45 years, and a tradition we carry on to this day. We use Pineapple & Cherry instead of apricot, or Apple & cinnamon. NEVER used redhot candies. Can't even imagine desecrating it like that!
Candy Cane Coffee Cake
Braided and fruit-filled, these shapely coffee cakes are perfect for entertaining or giving as gifts. This delicious recipe is from the award-winning Betty Crocker’s Best Christmas Cookbook.
Candy Cane Coffee Cake
Prep Time 30 min
Total Time 1 hr 50 min
Servings 3
Ingredients
2
packages regular or quick active dry yeast
1/2
cup warm water (105°F to 115°F)
1 1/4
cups buttermilk
2
eggs
5 1/2
to 6 cups Gold Medal™ Better for Bread™ flour or Gold Medal™ all-purpose flour
1/2
cup butter or margarine, softened
1/2
cup sugar
2
teaspoons baking powder
2
teaspoons salt
1 1/2
cups chopped dried apricots
***we always substitute fresh pineapple instead***
1 1/2
cups chopped drained maraschino cherries
Coffee Cake Glaze
1 1/2
cups red cinnamon candies, if desired ***NEVER***
Directions
1 Dissolve yeast in warm water in large bowl. Add buttermilk, sugar, butter, eggs, baking powder, salt and 2 1/2 cups of the flour. Beat with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in enough remaining flour to make dough easy to handle. (Dough should be soft and slightly sticky.)
2 Grease 3 cookie sheets. Turn dough onto well-floured surface; gently knead about 5 minutes or until smooth and elastic. Divide dough into 3 equal parts. Roll one part into rectangle, 15x9 inches. Place rectangle on cookie sheet.
3 Mix apricots and chopped cherries. Spread one-third of the apricot mixture in a strip about 2 1/2 inches wide lengthwise down center of rectangle. Make cuts in dough at 1/2-inch intervals on both 15-inch sides almost to filling. Fold strips over filling, overlapping and crossing in center. Carefully stretch dough until 22 inches long; curve one end to form top of cane. Repeat with remaining 2 parts of dough. Cover and let rise in warm place about 1 hour or until double. (Dough is ready if indentation remains when touched.)
4 Heat oven to 375°F. Bake 20 to 25 minutes or until golden brown. Drizzle Glaze over warm coffee cakes. Decorate with cinnamon candies.
My favourite recipe is
Brown Potatoes
A traditional dish in Danish families for Christmas
Boil 1 kilo of small round potatoes with the peel on
Let cool a bit and peel them
On a large frying pan let 100 ml sugar melt
Watch out that it only turns golden brown, not dark brown
Add a large nob of butter
Now add the potatoes
Let them take on colour from the sugar while turning them gently
Serve warm as a side dish with turkey or pork roast
Can't wait till Mystery Season starts :)
inge39@live.dk
My recipe is SIMPLE - it is a snack! Add chunky peanut butter to a rice cake (rice cakes are only 35 calories) and top with jalapeno slices. It is my favorite sandwich and the jalapenos increase ones metabolism
ENJOY!
sao in Midlothian, VA
Hi Bonnie from Houston ...B.C. Canada! Would so love to win one of your awesome prizes! My recipie is fast, made with readily available ingredients, and young and old enjoy them!
CHOCOLATE FROGS ( name my kids gave to this recipe)
In Large bowl mix together:
3 cups quick rolled oats
1/2 cup peanut butter
1/3 cup of cocoa
Set aside.
In a heavy bottom sauce pan put:
2 cups white sugar
1/3 cup cocoa
1/4 cup butter
1/2 cup milk
Mix the above ingredients together, turn on heat, and bring to a boil STIRRING CONSTANTLY . Boil for 2 min.
Remove from heat. .... Immediately add to. The bowl of oatmeal ingredients. Mix well
Now drop by teaspoon mounds onto wax paper and allow to cool... ( if you can!) Enjoy!
Hi Bonnie and Quilty Friends! Don't you just LOVE the holidays? A time when friends and family get together makes for the best days! One of my 'go-to' recipes for a crowd, large or small is simple and easy:
Quick Hawaiian Chicken:
6 Boneless/skinless chicken breasts
1 large red onion
1 fresh pineapple or canned pineapple slices
thyme, pepper, salt
(optional: Maraschino cherries)
In a 9" x 12" baking dish, slice the onion into 6 round sections and place on the bottom of the pan. Place each chicken breast on top of an onion slice. Sprinkle spices on the chicken. Place one pineapple rind on top of each chicken breast (secure with a toothpick if needed) and optional, place a cherry in the center of each pineapple ring. pour approx. one 1/2 to 1 cup of water in the pan. Bake at 350 degrees for 30 minutes (or until chicken is no longer pink in the center. Enjoy with Quinoa and green beans!
Cranberry Upside Down Cake - good for when you an extra bag of cranberries!
Ingredients
Nonstick baking spray
1 1/2 cups all-purpose flour, plus more for dusting
3/4 cup firmly-packed brown sugar
2 sticks butter
1/2 cup chopped walnuts
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, yolks separated from whites
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
One 8-ounce package frozen cranberries
Directions
Preheat the oven to 350 degrees F. Spray a 9-inch cake pan with nonstick baking spray and dust with flour. Line the pan with parchment paper and spray again.
Combine the brown sugar and 1 stick of butter in a small saucepan. Cook over medium-low heat, stirring frequently, until the butter melts. Pour the mixture into the prepared cake pan. Top with the walnuts.
Beat the granulated sugar and remaining 1 stick butter in a large bowl at medium speed with a mixer until fluffy. Beat in the vanilla. Add the egg yolks, beating until combined.
Combine the flour, baking powder and salt in a medium bowl. Gradually add the flour mixture to the butter mixture alternately with the milk, beginning and ending with the flour mixture, beating just until combined after each addition.
Beat the egg whites in a separate bowl until stiff peaks form. Gently fold the egg whites into the batter. Add the cranberries and spoon over the mixture in the prepared pan.
Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool the cake in the pan, about 10 minutes. Immediately invert the cake onto a serving platter. Cool before serving, about 15 minutes.
Yum!! thank you Bonnie!
Ooo I love all the recipes. I really love the give away too.
My family loves these two.
Idiot Onion
2 cans of pearl onions, drained (if you can find them) or if frozen cook according to the directions
your favorite cheese sauce (i make my own but Campbells Chedar soup is a good substitute)
Heat sauce but do not boil, add onions. Stir heat and serve.
I don't like really sweet fruit salad but this one is the one my Aunt Mable served and I make it to this day. The secret is the juice from the canned fruit thickened and then add yogurt or sour cream. I have even used whipped cream as the cornstarch binds it so it will not separate. Enjoy!
Fruit Salad
canned mandarin oranges drained reserve juice
2 or three bananas sliced
large can of pineapple chunks drained reserve juice
2 apples pealed and diced
2 Tbs corn starch
plain yogurt or sour cream or whipped cream
Put drained and fresh fruit in a large bowl. Put reserved fruit juices in a sauce pan and mix in corn starch. While stirring bring to a slow boil and when it is thick like pudding remove from heat and let cool. When this is cool add either the plain yogurt or sour cream to it and mix well. If it is not sweet enough you can add sugar or honey to taste. Pour this mixture over your fruit. Chill till time to serve.
Donna in warm but wet Oregon
Bonnie! Had a total blast yesterday in your "Smith Mountain" workshop in Lafayette, IN. I will never do half square or quarter square triangles the 'old way' again! Here's a great recipe I got from my quilty friend Lynn (she thinks you and I look like sisters!). She makes it when a group of us sew together at her house. Stay warm!
Lynn’s Chicken Vegetable Alfredo Soup
September 24, 2014 from Lynn Thomas
1 cup chopped broccoli
½ cup chopped carrots
½ cup chopped onion
½ cup diced red bell pepper
1 garlic clove, pressed or chopped fine
1 can (14 oz) chicken broth
2 cups diced cooked chicken
1 tbsp chopped fresh basil
1 jar (16 oz) Alfredo sauce
Parmesan cheese (optional)
Put broccoli, carrots, onion, red pepper and garlic in 3-quart saucepan with chicken broth. Bring to boil. Cover, reduce heat and simmer 5 mins or until veggies are crisp tender.
Add chicken and Alfredo sauce to broth; simmer 5 mins or until heated through. Remove from heat. Stir basil into soup.
Serve with Parmesan cheese (optional)
Love your block! My reciepe is a little different. After curing the pork belly then you can use it as a breakfast meat on Christmas morning or in any reciepe that calls for bacon.
Home-Cured Jalapeño Bacon
makes 2 1/2 to 3lbs, prep 10 min, cure 7 days, roast 2+ hours
2.5-3lb skin-on pork belly
2.5 tbsp salt
1.5 tbsp sugar
1/4 cup maple syrup or dark brown sugar
3 jalapenos
2 cloves garlic
1/4 red onion
1/4 cup cilantro
3 fresh bay leaves
Trim pork belly to fit into a large zip-top bag.
Add remaining ingredients to the bowl of a food processor. Process until smooth.
Pour cure into zip top bag with the pork belly. Seal and refrigerate, turning daily, for seven days.
On the seventh day, remove the pork belly from the fridge and rinse well.
Pat dry with paper towels. Pre-heat oven to 200°F. Place pork belly fat side up on a rack on baking sheet (line with foil for easy clean-up).
Roast pork belly 2 or more hours until a thermometer reads 150°F in the center. Alternately, you can smoke or grill to this same internal temp.
Remove pork from the oven and slice off the skin while still hot. Seal pork in plastic and refrigerate up to 10 days or freeze.
To serve, slice thinly and pan-fry or chop and add to beans or stews. Freeze for about 30 minutes or until firm and slice with a sharp chef’s knife.
b.j.day68@gmail.com
Triple Caramel Iced Latte
You will need:
1 Wolfgang Puck Creme Caramel K-cup coffee
1 Cafe Escapes Cafe Caramel
caramel sauce
whipped cream
ice
- Start by brewing your Wolfgang Puck Creme Caramel K-cup coffee on the lowest water setting of your brewer into a plastic measuring cup or any type of pouring vessel.
- Next brew your Cafe Escapes Cafe Caramel K-cup on the lowest water setting of your Keurig brewer into a separate pouring vessel.
- Fill a large plastic cup with ice (I am a huge fan of Tervis cups for iced drinks).
- Drizzle your desired amount of caramel sauce over the ice.
- Add both brewed caramel coffees.
- Top with whipped cream.
- Drizzle even more caramel sauce over the whipped cream.
I know that the caramel flavor sounds excessive when you read this recipe but, when combined with so much ice you have to have a lot of flavor to start otherwise it will taste watered down.
Hi Bonnie, those Kaleidoscope designs have me swooning. My favorite Christmas recipe is sweet!
and it's for breakfast:
Strawberry Rhubarb Coffee Cake
Recipe from Susan Gilbert
(I never said it was quick to make)
Filling:
3 cups sliced fresh or frozen rhubarb (1/2 inch pieces)
1 quart fresh strawberries, mashed
2 Tablespoons lemon juice
1 Cup sugar
1/3 cup cornstarch
Cake:
3 Cups all purpose flour
1 cup Sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 Cup butter (or margarine), cut into pieces
1 ½ Cups Buttermilk
2 eggs
1 teaspoon pure vanilla extract
Topping:
¼ cup Butter (margarine)
¾ cup all purpose flour
¾ cup sugar
In a large saucepan, combine the rhubarb, strawberries and lemon juice, Cover and cook over medium heat about 5 minutes. Combine sugar and cornstarch; stir into saucepan. Bring to a boil, stirring constantly til thickened; remove from heat and set aside to cool.
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in butter til mixture resembles coarse crumbs. Beat buttermilk, eggs, and vanilla; stir into crumb mixture. Spread half the batter evenly into a greased 13 x 9 x 2 inch baking dish. Carefully spread filling on top. Drop remaining batter by tablespoonfuls over filling.
For topping, melt butter in small saucepan over low heat. Remove from heat; stir in flour and sugar til mixture resembles coarse crumbs. Sprinkle over batter. Lay foil on lower rack to catch any juicy fruit spillovers! Place coffee cake on middle rack; bake at 350 degrees for 40 -45 minutes. Cool in pan. Cut into squares. Enjoy! Yield: 16-20 servings.
Here's a great snake recipe to take to holiday parties:
Addictive Spiced Crackers
1 lb of oyster/soup cracker
1 cup canola oil
1 package dry Hidden Valley Ranch dressing mix
Red pepper flakes to taste (I use a lot)
Put crackers in a large bowl. Mix oil, dressing mix and pepper flakes in a small bowl and pour over crackers. Mix gently with a large spoon to be sure all crackers are coated. Over the next hour to hour and a half (depends on humidity) gently mix the oil and crackers every 10 to 15 minutes. Do this until the crackers appear dry again. Transfer them to a large plastic zip bag for storage. No, you do not have to bake them. Once the crackers appear dry they are done.
Love scrappy! Would love to win more inspiration! This is a little like cheating on the recipe because it is so simple but I make eggnog coffee from Thanksgiving through New Year. To one cup of very strong dark roast coffee add 2 teaspoons sugar, 1 teaspoon vanilla, and 3 tablespoons of eggnog. Add a sprinkle of cinnamon on top. A very warm comforting drink. (Now that I have a k cup machine. I have several of these a day!
Would LOVE any of these! Sheila roge1731@msn.com
Bonnie you really are the BEST!
Good luck everyone on the contest!
This will be on our Thanksgiving table this year.
Cranberry-Pineapple Minis
1 can 20 oz crushed Pineapple, in juice, undrained
2 pkg (3 oz each) raspberry Flavor Jello (or cherry)
1 can 16 oz whole berry cranberry sauce
2/3 cup chopped Walnuts or Pecans
1 apple, chopped
Drain the pineapple, reserving juice. Add enough water to reserved juice to measure 2 1/2 cups; pour into small saucepan and bring to boil. Add to dry gelatin mixes in large bowl; stir 2 min. until completely dissolved. Stir in pineapple, cranberry sauce, nuts and chopped apple. Spoon into 24 paper-lined muffin cups. (I will use the foil liners.)
Refrigerate until firm. Remove desserts from liners before serving.
Thanks Bonnie!
Jonnie in SC
dbrit89828 at aol dot com
Would love to win the magazine - otherwise I will need to buy it! Here is my go to recipe when I don't know what to make for dinner:
Baked Chicken
4 Chicken Breasts
Mayonnaise
salt & pepper
crushed corn flakes or seasoned bread crumbs
Directions: Brush mayo on chicken pieces, sprinkle with salt & pepper. Sprinkle crushed corn flakes or crumbs on top and bake at 350 for approx 45 minutes. Very moist.
What a great idea, Bonnie..... there are some wonderful recipes here!! I would love a chance to win 100 Blocks! Thank you so much!
We look forward to our "day after Thanksgiving" sandwiches:
Lots of yummy turkey slices
Mayo
salt & Pepper
stuffing
cranberry
put all of this on your favorite bread and this makes for a wonderful 2nd Thanksgiving day meal!!!
Happy Thanksgiving!
Betsy
Great giveaway! Here's one of our most anticipated dishes on the Thanksgiving table every year:
HOLIDAY CRANBERRY SAUCE
2 cups fresh cranberries
1/2 cup orange juice
2/3 cup honey
Combine ingredients in a saucepan and bring to a boil over medium heat, stirring frequently. Reduce heat and simmer, uncovered, until berries begin to pop. Remove from heat and allow to cool to room temperature before storing in the refrigerator where it can be kept up to 2 weeks.
HAPPY THANKSGIVING!
brindeb at gm ail dot c om
Blue is my favorite color too.
Rice Krispie Bars
1 cup Light Karo Corn Syrup
1 cup sugar
Mix together in a large sauce pan and heat to boiling. Boil 1 minute or until sugar is dissolved.
Remove from heat and add 1 cup Peanut Butter. Mix thouroghly.
Add 6 cups of Rice Krispie Cereal.
Spread in a 9 x 13 pan. Set aside.
In a microwave safe container mix 1 cup chocolate chips and 1 cup butterscotch chips. Microwave in 30 second invervals until melted. Mix and spread over Rice Krispie mixture. Enjoy!!!
Hi Bonnie, love your blog. My favorite recipe is kidney bean salad.
1can dark red kidney beans drained
1 sm onion diced
1 stalk celery diced
5-6 hard boiled eggs chopped
2 T of mayo
mix together and chill
Thanks and Happy Thanksgiving :)
maryannscott25@gmail.com
Waki cake
3 cups flour
2 cups sugar
6 tbsp cocoa
2 tsp baking soda
1 tsp baking powder
2 tsp cider vinegar
2 tsp vanilla
1 stick plus 2 tbsp butter, melted
2 cups water
Whisk dry ingredients together. Make 3 holes add vinegar, vanilla, and water. Whisk all together. Bake in a 9 by 13 pan 35 minutes
It occurs to me that we are all winners with these wonderful recipes. Thanks, Bonnie!
My mother-in-law wasn't the greatest cook, but everyone loved her pink salad at Christmas and Thanksgiving!
Mader's Pink Salad
1 can pineapple crushed or tidbits, drain and save juice.
Add water to juice to make one cup, heat to boiling, remove from heat and add 1pkg. Any red jello, cranberry if you can find it.
Add to dissolved jello--
1/2 c. Chopped celery
1small pkg softened cream cheese
1/2 c. Chopped walnuts
Stir all together.
Fold in 1/2 pint whipped heavy cream, or small CoolWhip.
Place mixture into mold and chill til firm.
This recipe can easily be doubled.
4Here's my "go to" recipe because my husband is a gardener and always plants lots of cabbage.
HARVEY HOUSE SLAW
From Donna
1 head cabbage-slivered (I use grater of 1 tsp dry mustard
Cuisinart 2 tsp sugar
2 med. or 1 large sweet onion (or whatever 1 tsp celery seed
you have on hand)
1 green pepper 1 tsp salt
1 c. sugar (or as little as ½ c.) 1 c. white vinegar
¾ c. vegetable oil
Use Cuisinart to shred cabbage. Put in large bowl. Use metal blade to chop onion and green pepper in Cuisinart. Layer on top of cabbage. Sprinkle ½-1 cup sugar over this mixture. In saucepan combine mustard, 2 tsp. sugar, salt, celery seed, vinegar and oil. Mix well. Bring to boil, stirring. Pour over slaw. Refrigerate, covered, at least 4 hours. Slaw is more flavorful and milder after 1 day. Toss well to serve. 8-10 servings
(I have used a range of small to large cabbages without changing the other ingredients. Sometimes I use only ½ c of sugar but never less. Store bought cabbage seems to need more sugar.)
Pennsylvania Dutch Light Ginger Cookies
½ c. margarine, softened ¼ t. soda
½ c. confectioner’s sugar dash salt
1 ½ t. vinegar 1 cup plus 2 T. flour
1 tsp. ginger
1. Heat oven to 400o
2. Mix thoroughly margarine, sugar, and vinegar.
3. Blend in remaining ingredients. (If dough is too dry, work in milk ½ t. at a time.)
4. Roll dough 1/8” thick on lightly floured board, use cookie cutters.
5. Place on greased pan and bake 6 to 8 min. or until light brown.
Decorate as desired. Cool slightly; carefully remove from baking sheet.
Thanks for another great giveaway. My favorite holiday recipe is Cherry Cheese Cake.
Rhonda
Blaze831@aol.com
Cherry Cheese Cake
Ingredients:
1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling
Directions
1.Place softened cream cheese in a mixing bowl; add condensed milk, lemon juice, and vanilla. Beat until well blended. Pour mixture into the pie crust. Chill for 5 hours. DO NOT FREEZE!!!
2.Pour cherry pie filling on top of pie. Serve.
Wow, would love to win. My favorite holiday recipe is my mothers german cookie recipe handed down through the ages. 1 lb confectioners sugar, 6 eggs, enough flour to make a dough. Mix and let rest. Roll out with plenty of flour between two pieces of wax paper. Roll out thin! Cut with shaped cutters. Bake at 350 for 8 to 10 min. Prior to baking, added sugared walnuts or colored sugar.
Chess Pies
1 small pkg cream cheese 8oz
1 stick margarine
1 c. flour (can use a little more if dough is too sticky)
Mix & roll into 24 small balls. Shape into small tart pans like a pie crust.
Filling - 1 c. chopped nuts (I use pecans)
3/4 c. firmly packed brown sugar
1 egg
1 tsp vanilla
Mix well.
Fill crust & bake at 350 degrees for 25-30 minutes.
Love your block....love your creativity.
SHRIMP MOLD
1 can tomato soup
1 8oz. Pkg. cream cheese
1 1/2 tbsp. ( 2 pkg) Knox gelatin
1/2 c cold water
1 c mayonnaise
1 c finely chopped onion
1 c finely chopped celery
2 c drained, washed and chopped shrimp
Put soup and cheese in pot, med heat, stir until melted. Mix cold water with gelatin and then add to soup. Stir well then add remaining ingredients. Place in greased mold / bowl. Refrigerate overnight until set.
Wonderful gift!! Congrats on being in with your new block.
Take a pkg of tiny sausages and a pkg of cresent rolls and cut the rolls in pieces to roll up a sausage in. Bake till dough is done and these will go like wild fire...our grkids gobble them up on Christmas Eve......
I Love the Something Blue block! ... actually.. I love all your blocks! ;) Thank you for all you do and share with us.
My favorite must have holiday recipe is from my MIL... kielbasa and sauerkraut
Rinse a 32oz. can/jar of sauerkraut to weaken the acidity. Place in crockpot with a 1/2 can full of water. Add 1/2 cup barley. Add kielbasa cut into 1/4-1/2 in slices If you have a local Polish butcher... fresh home-made kielbasa is the best... but here in TN I have to settle for Hilshire Farms. Cook on low while the turkey cooks.
Mine is a very simple.
Mystery Meat.
1 - 2 lbs of ground chicken or turkey
1egg
Seasoning salt to taste
Garlic powder
1/2 cup or more Bread crumbs or cracker crumbs not too much
Mix all together to a nice texture. Not too dry. Using a table spoon dipped in water , scoop a heaping spoon full onto a medium hot frying pan Coated with butter. Spread out to form a patty. Dip spoon in water if it sticks. Brown then turn over. It will be done when thr juices run clear.
My kids wouldn't eat this when I told them it was chicken. Only when I called it mystery meat would they eat it.
Zippy Pecans
3T melted Butter
3T Worcestershire sauce
1t Salt
1/2t Cinnamon
1/4t Cayenne pepper
Dash of Tobasco
1 LB Pecans
Mix all ingredients, add nuts to coat. Place on foil lined baking sheet. Bake for 20-25 minutes at 300 degrees, stirring often.
Thank you Bonnie for a chance to win. This was my friend's recipe. She has since passed. Every time I make it I think of her sweet face.
Judy's macaroni salad.
16 oz box elbow macaroni
2 packages of Hidden Valley Ranch salad dressing mix
2 cups miracle whip
2 cups milk
2 cups finely shredded mild cheddar cheese
1 stalk fresh broccoli
bacon bits
Cook,drain and cool elbow macaroni .
Prepare dressing mix by directions on package.(both packages)
Add shredded cheese, just the very tops of the broccoli, and bacon bits to dressing mix. Stir it all together (use bacon bits to taste, I only like a little)
Add elbow macaroni , stir it all again.
Add a little bacon bits on top to make it pretty.
Thanks again.
Doris McCarty
Dmac5958@aol.com
Grandkids favorite:
Nut Goodie Bars
12 ounces chocolate chips
12 ounces butterscotch chips
1 cup peanut butter
Melt above together, and then add:
1 cup miniature marshmallows
1 cup peanuts
Spread in 9 x 13 pan, refrigerate.
ENJOY
judyhutchens@yahoo.com
Bonnie,
I would love to win one of these prizes!
Here is a recipe I make for special meals:
Natte
French Cheese Braid
1 package active dry yeast
3/4 cup warm water (105 - 115 degrees)
1 Tablespoon sugar
1 teaspoon salt
3 eggs
1/2 cup butter or margarine, softened
3 1/2 to 4 cups all-purpose flour
6 ounces Swiss or Gruyere cheese, diced (about 1 1/2 cups)
Vegetable oil
1 egg yolk
2 Tablespoons water
Dissolve yeast in warm water in large bowl. Stir in sugar, salt, eggs, margarine/butter and 2 cups of the flour. Beat until smooth. Stir in enough remaining flour to make the dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, 1 to 2 hours. (Dough is ready if indentation remains when touched.
Punch down dough; knead in cheese until well distributed. Divide into 3 equal parts. roll each part into a rope, 15 inches long. Place ropes together on a lightly greased cookie sheet. Braid ropes gently and loosely; do not stretch. Pinch ends fasten; tuck under securely. Brush lightly with oil. Let rise until double, 40 to 50 minutes.
Heat oven to 375 degrees. Beat yolk and 2 tablespoons water slightly; brush over the braid. Place on oven rack below center of oven. Bake until braid sounds hollow when tapped, 25 to 30 minutes. (If braid is browning too quickly, cover loosely with aluminum foil.
Source: Betty Crocker International Cookbook
My Notes: I take the easy way out and use the dough hooks on my mixer to do the kneading.
Happy Thanksgiving!
Holly H NY
My husband's absolute favorite meat for any celebratory meal is this Beef Brisket recipe. I think it's pretty darn yummy too! This is what we are having in addition to the traditional turkey.
Slow Cooked Beef Brisket
2 tbsp. oil
1 medium onion chopped
1/4 to 1/2 cup hot sauce (I use about 1/3)
1/3 cup water
2 tbsp. brown sugar
1 tbsp. salt
1 tbsp. Worcestershire sauce
1/4 tsp pepper
1 to 3 pound brisket of beef
Add oil to frying pan on med high heat. Brown beef on all sides and place in slow cooker. Lower heat to med, then add chopped onion to pan and cook until onion is soft. Add the rest of the ingredients and cook for a further 4 minutes. Pour over beef. Cook on low for 7 to 8 hours. Rest for 10 minutes and try to slice. (Usually falls apart and melts in your mouth like butter.) Place back in cooking liquid and coat beef with them. Use juices as gravy. ***Can cook on high for 4 hours, but meat is not as tender.
Happy Holidays y'all!
Holly- silverilex@hotmail.co.uk
This recipe is from a Quilter's Christmas Cookbook. I love it and fix it every year.
Fudgy Cookies
12 oz. pkg of chocolate chips
2 T butter
14 oz can sweetened condensed milk
1 cup flour
1 t vanilla
1/2 cup chopped walnuts
1. In saucepan over low heat, mix together chocolate chips, butter and condensed milk until melted and smooth. Stir in flour, vanilla, and walnuts. Remove from heat.
2. Drop by teaspoonfuls on greased cookie sheet.
3. Bake at 325 degrees for 10-12 minutes.
This recipe was submitted by Sharleen White Arnold of Maryland.
I would love to win the drawing! Blue is my favorite color so I like any block that has blue in it.
clehlers@kanokla.net
Yams in the pumpkin
1-medium Pumpkin
1-Bag of Marshmallows
1/2-Cup of packed brown sugar
1-Stick butter
Wash pumpkin inside and out preparing it like a jack-o-lantern cutting top on a slant so lid won't fall in when placed back on top. Remove all seeds and stringy stuff and wash well.
Peel and wash yams and cut into bite-size. Place into pumpkin with brown sugar and butter. Top with the marshmallows. Place lid back on and wrap the entire pumpkin in foil. Place on a cookie sheet and bake for 3-31/2 hours in a 375 degree oven.
Remove from oven and let sit for 20 minutes. Remove foil, stir lightly, taking care not to burn yourself, coating the yams with the juices.
Place on table with lid in place. When serving, scrape the sides of the pumpkin as well.
yams stay hot for a long time.
Enjoy!
My niece makes this every year. Beautiful centerpiece.
Hi Bonnie,
Here's a traditional Mennonite Christmas "cookie" that my family always makes the day after Thanksgiving. Enjoy!
Peppernuts
Serves 20.
3 cups sugar
1 cup brown sugar
1 ½ cups butter
3 eggs
1 cup nonfat plain yogurt
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon of each of the following: cardamom, mace, anise, salt, nutmeg, cloves, ginger, all spice
10 or more cups of flour
Cream butter and sugar. Add eggs and yogurt. Mix in baking soda, baking powder and spices. Gradually add flour, mixing until you have a very stiff dough. The last part will have to be done by hand. Make dough into rolls about the size of a nickel. Let stand in cold place overnight, then slice into “cookies” about the size of a mint. Bake at 350 for about 5 minutes or so, or until starting to brown. Let cool (or not!) and then eat by the handful with coffee, spiced apple cider or hot chocolate!
Hope you're having a great time in Indiana (my home state). Thanks again for the opportunity to win!
took me forever to find the bottom, lolol,,,,,,,,some of these recipes look amazing,,,,,here is my quick breakfast,,,,
an alternative to making pancakes, and actually enjoying the family when you can sit down with them instead,,,,
2 cups pancake mix,,,,1 and 1/4 cup milk,,,2 eggs,,,2 tbs oil. Mix all ingredients, until smooth.Turn into dish and bake 30 minutes. Serve squares witch may be split, buttered and topped with syrup, or jelly. Serve with sausage/bacon and maybe fried Apple pie.
spray a 8x13 pan,,,,,preheat oven 350.
off to check other recipes,,,,tks Bonnie
Happy Thanksgiving Bonnie,
Thanks for the great giveaway!! Hope I get picked.
Jane jebonf@yahoo.com
Cranberry Salad
1 1/2 cup boiling water
2-3 oz raspberry jello
1-8 oz frozen raspberries
1 can whole cranberry sauce
1/2 cup ginger ale
1/4 cup lime juice
Dissolve jello in hot water. Add raspberries until thawed. Add cranberry,ginger ale,and lime juice. Sir to mix. Place in mold. Chill. Makes 6 servings.
I just made this recipe the other night during the wicked snow storm in Buffalo. I made it in my crock pot:
Boneless/skinless chicken breast
1large container of chicken broth
2 cups of frozen peas
1can of cream of mushroom soup
1can of cream of chicken soup
Salt and pepper to taste
2cups of water
Put all of this in large crockpot. Turn on high for a few hours. When ready add-2 cups of uncooked white rice. Cover and let cook for another hour
Serve and enjoy
Nadine Donovan
Anyahta@aol.com
My favorite quick bread recipe.
Cinnamon Swirl Bread
1 1/3 c. granulated sugar
2 tsp ground cinnamon
2 c. all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1 egg (beaten)
1 c. milk
1/3 c. vegetable oil
Preheat oven to 350 degrees. Grease and flour a 9x5x3-inch loaf pan. Mix 1/3 c. sugar and cinnamon; set aside. In a large mixing bowl, combine flour, baking powder, salt, and remaining sugar. Combine egg, milk, and oil; add to flour mixture. Stir by hand just until moistened. Pour half the batter into prepared pan. Sprinkle with half the cinnamon mixture. Repeat with remaining batter and cinnamon mixture. Draw a knife through batter to marble.
Bake for 45 to 50 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes. Remove from pan. Cool.
I would love a copy of 100 blocks. For my recipe - this is what I am making right now for our work thanksgiving (leftovers go to homeless shelter)
Orange-Sage Sweet Potatoes with Bacon: 4 lbs sweet potatoes
1/2 c oj concentrate thawed
3tbsp packed brown sugar
1.5 tsp salt
.5 tsp dried leaf sage crushed
.5 tsp dried thyme crushed
2 tbsp butter
4 slices bacon,crisped & crumbled
Peel & cut sweet potatoes into 1/4th in slices. Mix oj, spices,& sugar in bowl. Place potatoes in slow cooker , pour liquid over potatoes and toss to cover. Dot with butter, cook on high for 2.5 - 3 hours. Before serving stir to coat potatoes with juice mixture and sprinkle bacon over top.
Cindy Wienstroer at cwienstroer@amuniversal.com
It may not be a traditional holiday recipe, but what a great soup to have after a long day shopping and need something warm. This New England clam chowder recipe is the bomb!! My husband found it and I made it. The only thing I change, is I add bacon. Otherwise, I follow this recipe to a "t". So, so good.
My Best Clam Chowder (from allrecipes.com)
INGREDIENTS:
3 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
3/4 cup butter
3/4 cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar
1 1/2 teaspoons salt
ground black pepper to taste
DIRECTIONS:
1. Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
2. Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
3. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.
Hi Bonnie,
This is a 'go with' that my family seems to enjoy..........
CORN MUFFINS
3/4 C BRINSER'S BEST CORN MEAL
3/4 C flour
1/2 C sugar
1 1/2 tsp baking powder
3/4 C milk
1/4 C butter, melted
1 egg
mix all together and bake in 8" square pan or in muffin tins at 350° for 25-30 minutes
This recipe comes directly from the product bag.
Brinser's is a ROASTED corn meal. It may be difficult to locate if you don't live in the mid-atlantic region of the country. It is a product of Haldeman Mills in Manheim, PA.
You may want to try another ROASTED corn meal if it is available in your area. My sister has tried some that didn't quite measure up, but if you've not had Brinser's you may not know the difference.
I'm in NO WAY associated with this company/product, just grew up with it and continue to use it to this day.
HAPPY THANKSGIVING everyone.
Delightful Giveaways!
Peppermint Bark
Package of favorite Dark or Milk chocolate chips
Package of white chocolate chips
Melt dark/milk chocolate in double boiler, stirring often. Pour into prepared jelly roll or 13X9 cake pan (I use parchment paper for easy release--good for quilting too!) Spread to an even layer.
Melt white chocolate on top of double boiler, stirring often. Crush several candy canes (put in sealed plastic bag placed on towel to absorb sound and hit with a hammer!) Add crushed peppermint to white chocolate and pour over dark chocolate layer--smooth smooth. Let set. Enjoy!
Super easy and oh so yummy!
Wow. lots of new recipes to try. My favorite is so easy it should be illegal but one everyone requests.
Date wraps: wrap dates with 1/2 slice of bacon and cook on a low sided pan in oven till bacon is done. You can also stuff date with cream cheese first if you want.
Most people can't figure out what is inside the bacon, even those who don't like dates, love these.
Thank you for the opportunity to win!
This is the simplest recipe ever, but everyon loves it for an appetizer or dessert.
One jar marshmallow creme
8oz crean cheese
1 tsp vanilla extract
Food coloring if desired
Let the cream cheese soften a little, then put all in bowl and beat together until fluffy. Serve with cut up fresh fruit...strawberries especially delicious!
Enjoy! Thanks again, Bonnie. Happy Thanksgiving
Mssharp1@yahoo.com
Hi Bonnie.
My favorite easy to make side dish uses 3 ingredients: Crumble and brown a pound of bulk sausage, prepare a box of Uncle Ben's wild rice. Stir together and toss in a cup of cashews.
This is even easier if you buy the pre-cooked crumbled sausage!
Cranberry Relish which we prepare every Thanksgiving and every Christmas...it's a favorite fresh fruit dish:
1 - 12 ounce package fresh cranberries
1 green apple
2 large oranges
1 cup nuts
1/2 cup orange marmalade
1/4 cup golden raisins
1/4 cup brown sugar
At least 5 hours before serving or the day ahead, coarsely chop cranberries and apple. Place in large bowl. Coarsely grate peel from oranges and reserve. Cut off white membrane from oranges and discard. Chop oranges.
Add orange peel and chopped oranges to cranberry mixture. Stir in nuts, marmalade, raisins, and brown sugar. Cover and refrigerate at least 3 hours or overnight.
My favorite pie is green tomato mince but it’s a secret family recipe so… Here is my favorite lemon bar recipe instead. Its from the Food Network
Ingredients
For the Crust:
Vegetable oil, for greasing
1 1/2 sticks unsalted butter, diced
2 cups all-purpose flour
1/4 cup packed light brown sugar
1/2 cup confectioner's sugar, plus more for garnish
1/4 teaspoon salt
For the Filling:
4 large eggs, plus 2 egg yolks
2 cups granulated sugar
1/3 cup all-purpose flour, sifted
1 teaspoon grated lemon zest
1 cup fresh lemon juice (from about 8 lemons)
Directions
Make the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch pan with vegetable oil and line with foil, leaving a 2-inch overhang on all sides; grease the foil with oil. Pulse the butter, flour, both sugars and the salt in a food processor until the dough comes together, about 1 minute. Press evenly into the bottom and about 1/2 inch up the sides of the prepared pan, making sure there are no cracks. Bake until the crust is golden, about 25 minutes.
Meanwhile, make the filling: Whisk the whole eggs and yolks, sugar and flour in a bowl until smooth. Whisk in the lemon zest and juice. Remove the crust from the oven and reduce the temperature to 300 degrees F. Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, 30 to 35 minutes.
Let the bars cool in the pan on a rack, then refrigerate until firm, at least 2 hours. Lift out of the pan using the foil and slice. Dust with confectioners' sugar before serving.
Love your creativity!
We enjoy this easy dessert for the holidays!
Fluffy Mint Dessert
1 (1 lb) package cream-filled chocolate sandwich cookies, crushed
2 (12 ounce) cartons frozen whipped topping, thawed
2 cups colored miniature marshmallows
1 1/3 cups mini white chocolate pastel after dinner mints (NOT buttermints)
Directions:
Reserve 1/4 cup of crushed cookies for garnish.
Press the remaining cookies into an ungreased 13x9x2-inch baking dish.
Fold together whipped topping, marshmallows, and mints; pour over crust.
Garnish with reserved cookies.
Cover and refrigerate for 1-2 days before serving.
Thank you for the great giveaways! Here's one of the things I like to make for holidays:
MATILDA'S CRANBERRY MOLD
1 Sm Pkg Red Jell-O 1 Cup Boiling Water
1 Sm Can Crushed Pineapple 1 8 oz. Can Whole Cranberry Sauce
1 Cup Diced Apple 1/3 Cup Chopped Nuts
Dissolve gelatin in boiling water, add pineapple & cranberry and chill until slightly thickened. Stir in remaining ingredients. Recipe may be doubled but use only 1 Cup Pineapple.
Super easy holiday appetizer: Roll a log of goat cheese in chopped up pistachio nuts and chopped up dried cranberries. Serve at room temperature with your favorite crackers. Very colorful, especially for Christmas, and extremely tasty!
Thanks to all who are sharing recipes, and for the opportunity to win some quilting inspiration.
erniepenguin (AT) hotmail.com
Oh my I would love to win!! Our favorite dip is home made hummus!! We love to dip/scoop lime flavored nacho chips.
I dump all of the ingredients in a food processor and blend until smooth.
•540 ml/19fl oz can of chickpeas
•4 tsp tahini
•2 garlic cloves, crushed
•1 tsp coarse salt
•6 tbsp quality extra virgin olive oil (plus extra for drizzling)
•4 tbsp freshly squeezed lemon juice
Our family has to have this recipe every Thanksgiving and Christmas. My late mother originally started it and it's a favorite.
French Green Bean Casserole
1 can french green beans
1 can white shoepeg corn
1 can diced water chestnuts
Drain all vegetables and layer in greased 8 x 8 casserole.
Mix and pour over vegetables.
1 cup sour cream
1 medium onion chopped
1 cup grated cheddar cheese
1 can cream of celery soup
Melt ½ stick oleo & mix with one tube coursely crushed
Ritz crackers. Add toasted slivered almonds and put on top.
Bake 350 degrees 30 minutes
Double for 9 x 13 pan.
Shoepeg is small corn and sweet. If you can't find just use regular
canned corn but not the cream corn.
SO MANY wonderful recipes! My very favorite thing for leftovers, however, is: cold sliced turkey with my homemade cranberry sauce (lots of both) on whole wheat bread as a sandwich the day after Thanksgiving (while scoping out your first clue for Grand Illusion!!)
Thanks for contest, Bonnie.
Lemon Crinkle Cookies
1 box lemon cake mix
1 egg
2 cups Cool Whip, thawed
1/2 - 1 cup powdered sugar
In large bowl, combine cake mix, egg and Cool Whip. The batter will be sticky. Form dough into tablespoonfuls and roll in powdered sugar. Bake 8 - 10 minutes in hot 350 degree oven until edges are golden. Allow to cool 1 minute on baking sheet, then remove to wire rack to cool completely.
Corn Bread casserole is my favorite. And this is made a little different than I have seen others made:
1 can creamed corn
1 can regular corn (drained)
1 egg
1/2 cup milk
1 box jiffy corn bread mix
Mix it all together. Bake in 350 oven for about 45 minutes.
yum!
For truth in advertising, I do admit that I haven't tried this yet, but I've been searching for a good cranberry salsa recipe and will be trying this one, this year.
Ingredients
1 cup water
1 cup sugar
1 12-ounce package Ocean Spray® Fresh or Frozen Cranberries
2 tablespoons chopped canned jalapeno peppers
1/4 cup fresh cilantro
1/4 teaspoon ground cumin
1 green onion, white and green parts, sliced
1 teaspoon lime juice
Directions
Combine water and sugar in a medium saucepan. Bring to a boil over medium heat. Add cranberries; return to a boil. Gently boil cranberries for 10 minutes without stirring. Pour into a medium glass mixing bowl. Gently stir in remaining ingredients.
Place a piece of plastic wrap directly on salsa. Cool at room temperature and refrigerate. Best if served at room temperature. Makes about 2 1/2 cups.
Thanks Bonnie for a chance to win. Favorite holiday cookie.
Molasses Sugar Cookies
3/4 cup shortening melted
1 cup sugar
1/4 cup molasses
1 egg
2 teaspoons baking soda
2 cups flour
1/2 teaspoon cloves
1/2 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt.
Cool shortening, add sugar, molasses, egg & beat well.
Sift dry ingredients and add.
Chill if you need to ~ then roll into 1 inch balls and dip in granulated sugar.
Bake on greased cookie sheet @ 375 degrees for 8 to 10 minutes.
Makes approximately 4 dozen
I make this dip every year because it can be made the night before and served cold. No competeing with the turkey for oven space.
7 layer dip
Layer in the following order:
1 can refried beans
1 cup sour cream mixed with ½ pkg. taco seasoning
1 cup guacamole or avocado dip
1 cup shredded cheese
1 cup sliced olives
1 tomato chopped
1-2 green onion -- chopped
Assemble on a glass platter and serve with tortilla chips.
Thanks for the giveaway!
Have a great thanksgiving!
cherib6100@gmail.com
Hey Bonnie - sure would like to win. I've always favored home made whole cranberry sauce but I just saw a recipe on the Quilt Board for Cranberry Relish:
1 bag fresh cranberries
2 apples (cored & seeded & chunked up)
1 orange (seeded & chunked up)
2 cups sugar
Put all except sugar in food processor - raw and with peels & process until it's as fine as you like. Add sugar. Put in container with lid and let it sit for 2-3 days. Check daily to see if it's sweet enough, if not add more sugar. It's yummy and so much easier than cooking cranberry sauce.
I forgot to add - put cranberry relish in refrigerator.
Our favorite thing I HAVE to make every Thanksgiving, without fail, is green bean casserole. You can use frozen or canned green beans, but our favorite choice is french cut canned green beans!
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup
3/4 cup milk
1/8 tsp. black pepper
4 cups cooked cut green beans
1 1/3 cups FRENCH'S® Original or Cheddar French Fried Onions
Directions
MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup French Fried Onions.
BAKE at 350°F for 30 min. or until hot. Stir.
TOP with remaining 2/3 cup onions. Bake 5 min. until onions are golden.
Hey Bonnie! One of my new favorite holiday recipes is cookie dough truffles delicious and addicting:)
2 1/2 cups flour
1 tsp salt
1/4 tsp baking soda
1 cup butter @ room temp
3/4 cup white sugar
3/4 cup brown sugar
1 tsp vanilla
1/3 cup milk
1 cup mini chocolate chips
make dough as you would for regular chocolate chip cookies and chill for 1 hour. form into dough balls and freeze for 30 minutes. Dip in melted chocolate bark and chill until set. can be stored in fridge or freezer.
Thanks for the chance to enter:)
Thank you for everything...but now I have no time to quilt...had to read all the recipes...BUT I will add one so I can win also.My mom's famous....
Irish Italian Spaghetti sauce:in a cast iron pot or large fry pan, Brown one yellow onion, chopped in 3 Tbs oil, add 1 lb. lean hamburger until browned, add 2 tsp. salt, 1/2 tsp pepper, dash of Cayenne pepper, 1 tsp. chili powder, 1 tsp. Tobasco. Cover and let simmer on
low-med heat about 10 mins. Mix well and add 2 cans of condensed tomato soup and 2 cans of cream of mushroom condensed. Mix well and cover and let simmer on low for 45 mins or so. Stir frequently and adjust seasonings. Serve over noodles. Even better the second day....
I have NO idea where this came from and why it is Irish???? It is at least 60 years old recipe.
Thanks again, Sue Montgomery
hello Bonnie, Quiltmaker is my favorite quilting magazine. I go straight to your 'addicted to scraps' column first thing before reading anything else. I look forward to your yearly mysteries. winter time is the best time to quilt and making one of your mystery quilts keeps me occupied for through the cold months.
this year my older brother is hosting Thanksgiving and I am bringing a side dish of Mushroom Rissoto.
10 oz of Crimini mushrooms sliced
one large onion diced
2 cups of Arborio rice
6 cups of Low Sodium Chicken stock heated but not boiling
10 oz frozen peas thawed
3 TBS of extra virgin olive oil
1 TBS of unsalted butter
1 cup finely grated parmesan cheese
instructions:
brown the mushrooms and onion in the oil and butter in a large deep skillet, about 8 minutes.
add the rice and cook with mushrooms and onions about 4 minutes more.
now by one ladle full at a time add the chicken stock, stirring continuously till absorbed.
keep adding the stock and stirring till rice is cooked and to a creamy consistency.
add the thawed peas and stir in.
add the parmesan cheese and stir.
serves 6.
Sara Stockton
momstockton02@yahoo.com
Great Block Bonnie, but then Blue is my favorite color too!!!
Easy, EASY dip!
I jar chunky salsa, whatever heat level you like.
Add the same amount of sour cream as the salsa you have selected, 1 to 1 ratio.
Add one package Hidden Valley Ranch Dressing
Mix it up, chill and it's ready to go.
Serve with your favorite Tortilla chips or my family really like Frito Scoops the best with this!!
Happy Holidays,
sherry yeakel
sly8387@bellsouth.net
Already over 550 comments!! That's a lot of recipes to read through LOL. Here's by contribution. It's a wonderful, easy hot dish to take to a potluck.
In a small pot combine 1 jar of currant jelly with an equal amount of yellow mustard. Heat over low heat until jelly liquifies and blends nicely with mustard.
Place one small bag of frozen meatballs in your slow cooker and pour the sauce on top. Stir to coat all meatballs.
Cook on low until meatballs are heated through. I usually start this around 7 or 8 am to serve at a potluck lunch, so 4 to 5 hours on low, depending on how hot your slow cooker gets.
There are never any leftovers and everyone wants the recipe!!
Bonnie, just want to say thanks for everything you do for the quilting world. Your generosity is greatly appreciated.
Pam in Tacoma mattingleyquilts@yahoo.com
Here's a link to my favorite Pumpkin Pie recipe:
http://www.acanadianfoodie.com/2012/10/11/traditional-canadian-pumpkin-pie-from-the-prairies/
It is so good with oven-roasted squash/pumpkin.
Ming F (mdai97@yahoo.com)
What a gorgeous block!
There are a zillion recipes for cranberry salad/relish, but this is my favorite. Adapted from the recipe my mother used, I've made this one for Tgiving for 40+ years...
Cranberry Jello Salad
In food processor, coarsely grind
1 bag cranberries (rinsed and drained)
Transfer cranberries & any juice to heat-proof bowl.
In food processor, chop
1 orange
1/4 of rind of orange (finely chopped)
Add orange, rind, and any juice to cranberries.
Add to cranberry-orange mixture
1 C canned (NOT fresh) crushed pineapple, drained
In large glass measuring cup (or other heat-proof
container), put
1 package (3 oz) cherry jello
Add
1 1/2 C boiling water
Stir until jello dissolves.
Stir jello into cranberry mixture.
Refrigerate until set.
If jello needs to set in a hurry, use only 1/2 C. boiling
water; when jello has dissolved, add 2 or 3 ice cubes to
cool it down before mixing with cranberries.
Thanks for all your inspiration.
Cranberry Relish
3 pk cranberries
4 oranges-1 unpeeled
chop in food processor
2 1/2 cups sugar
1 cup crushed pineapple
1 8 oz pk coconut
Mix together and refrig overnight.
patsyruth33@comcast.net
Oh what recipe to share?
Rock Cookies--Pennsylvania Dutch very hard cookie (similar to biscotti but not really) perfect for dunking in coffee, tea or hot cocoa.
Nana’s Rock Cookies
These are hard, good for dunking
1 cup butter
1 cup sugar
3 eggs well beaten
2 ¼ cups flour
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon cinnamon
1 teaspon vanilla
1 cup walnuts-chopped
cream butter & sugar, beat in eggs. Add dry ingrediants. Add vanilla, nuts & raisins. Drop from spoon on buttered cookie sheets
bake 350 degrees until brown.
Would love to win - this is one of my families favorites for over 30 years: Zesty Meatballs
3 pounds ground chuck
1 medium onion, finely chopped
1-1/2 cups bread crumbs
3/4 teaspoon pepper
1-1/2 teaspoons chili pepper
1/3 cup evaporated milk
oil
3/4 cup low-Sodium Worcestershire sauce
3/4 cup sugar
1/3 cup vinegar
24 ounces no-salt added tomato sauce
fresh chopped parsley
In a large bowl combine onion, pepper, chili powder, and milk. Add bread crumbs and ground chuck, mix well.
Shape into 1-inch balls. Cook in hot oil in a cast iron skillet until brown. Only cook one layer of meatballs at a time and it's better if they aren't touching. Drain on paper towel. (If oil gets too hot you may have to strain or use new oil to brown all of them)
Preheat oven to 325 degrees. Place meatballs in a 13 x 9 x 2 baking dish.
Sauce: Combine Worcestershire sauce, sugar, vinegar, and tomato sauce in a saucepan. Bring to a boil stirring constantly. Reduce heat to low and continue cooking/stirring 1 minute. Pour over meatballs. Don't stir.
Bake for 30 minutes. Garnish with parsley. Yield: 6 dozen
Great layered in crock pot and simmered all day instead of baking in oven. Don't stir!
My family usually does not like sweet potatoes but fixed this way they will eat them:
Sweet Potato Casserole
Ingredients:
3 cups mashed sweet potatoes
1 cup brown sugar
2 eggs, lightly beaten
1 teaspoon vanilla
1/2 cup milk
1/2 cup melted butter
.
Topping:
1/2 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped pecans
Preparation:
Combine first 6 ingredients. Pour into a buttered 1 1/2 to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned.
Serves 6 to 8.
I would so enjoy receiving the "100 Blocks, Vol 10. I enjoy your scrap ideas and have made eight Scrappy Bargello" quilts and given away five of them.
My family usually does not like sweet potatoes but fixed this way they will eat them:
Sweet Potato Casserole
Ingredients:
3 cups mashed sweet potatoes
1 cup brown sugar
2 eggs, lightly beaten
1 teaspoon vanilla
1/2 cup milk
1/2 cup melted butter
.
Topping:
1/2 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped pecans
Preparation:
Combine first 6 ingredients. Pour into a buttered 1 1/2 to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned.
Serves 6 to 8.
I would so enjoy receiving the "100 Blocks, Vol 10. I enjoy your scrap ideas and have made eight Scrappy Bargello" quilts and given away five of them.
Mine is Forgotten Cookies
Original recipe makes 3 dozen Change Servings
2 egg whites
1 pinch salt
2/3 cup white sugar
1 teaspoon vanilla
1 cup semisweet chocolate chips
PREP
10 mins
COOK
5 hrs
READY IN
5 hrs 50 mins
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
2.In a large glass or metal mixing bowl, beat egg whites and salt until foamy. Gradually add sugar, continuing to beat until whites form stiff peaks. Fold in the vanilla and chocolate chips. Add peanuts if desired. Spoon onto the prepared cookie sheets.
3.Place the cookies into the preheated oven, shut the door and turn off the oven immediately. Let cookies sit in the turned off oven for 5 to 6 hours or overnight
Just love how generous you are with your time and free giveaways too! Thank you so much - can't wait for the mystery to start. I make a simple, yet delicious, fresh cranberry sauce.
1 12 oz. pkg fresh cranberries
1 cup white sugar
zest of one orange
1 cup orange juice
Over medium heat in a medium saucepan, dissolve the sugar in the orange juice and zest. Stir in the cranberries and cook until they start to pop (about 10 minutes). Remove from heat and transfer to a bowl. Cranberry sauce will thicken as it cools.
Thanks again! Nancy Benoist(email=nbenoist@comcast.net)
Thanks for the contest. judib@gvtc.com
Green Enchiladas
2 Dozen Corn Tortillas lightly fried
Mix together following ingredients
2-cans Creme of Mushroom soup with equal parts/cans of milk
Dice Jalapenos to taste
Dice Anaheim Peppers to Taste
Chopped Onions to taste
Chopped Garlic to taste
Salt and Pepper
Dice Velveeta Cheese-probably a medium size package-I sometimes mix Mexican white with the Velveeta-makes it creamy
Layer tortillas, then liquid mixture, and then cheese finishing with cheese
Bake 350 degrees for about 30 minutes. Top will be slightly brown
Rachelschul@hotmail.com
My favorite cookie is the old
Parkay sunset cookies ( from the old Parkay margarine box)
1 lb. margarine yes only margarine
3/4 cup sugar
2 teaspoons vanilla
4 1/2 cups flour
colored sugar
Cream margaine, add the sugar and blend. Add vanilla. Blend in the flour. Form into 1 1/2 inch in diameter logs. Roll in colored sugar. wrap in wax paper and refrigerate overnight. Cut into 1/4 inch slices and bake at 400 degree oven for 10 minutes. Remove immediately from baking sheet. They burn easily so I use parchement paper and an air bake cookie sheet.
I would like to win your book. Best BBQ sauce for an appetizer:
one bottle store bought bbq sauce
6 oz GRAPE JELLY
mix together add meats and heat. Super easy super good
Laurie
towers.laurie@gmail.com
Hello Miss Bonnie,
Here is our very favorite leftover Turkey recipe. They are turkey peirogi's.
Cube turkey or shred (either will work), depending on how much turkey you have left - normally I make this in a 4 quart bowl (full of shredded or cubed turkey) finely dice 1/2 large SWEET onion, salt and pepper to taste. Set this aside while you make the homemade noodle recipe.
Set a LARGE pan of water on the stove to boil.
For the noodles use 3 TBS BUTTER (or margarine), 2 TBS shortening, 3 eggs, 1/2 C milk and enough flour to make a good elastic dough. Portion the dough into fist sized balls and roll out into circles. Wet 1/2 of the dough circle to make sealing easier (water works well or you can use egg whites), fill with 1 to 2 TBS of the meat mixture, fold. Boil the sealed pierogi's for 3 to 4 minutes per side, remove from pot with slotted spoon and leave to cool/drain. After they have cooled at this time you can either fry in BUTTER (salt and pepper to taste) until lightly browned on both sides, freeze on a wax paper covered cookie sheet until frozen and then bag for use at a later date, or you can cool enough to eat right away. Our preference is fried in butter so when I make these I make a HUGE batch because we love them.
Thanks for the chance to will Bonnie. mimilyn7@hotmail.com
Mary Lee
Custard Pie
4 Eggs
3 cups cold milk
1/2 cup sugar
1/4 tsp salt
1 tsp vanilla
Beat ingredients well, pour into an uncooked pie shell, sprinkle with nutmeg and bake 10 minutes at 425 degrees. Lower heat to 325 degrees and bake another 30 minutes. Test for doneness, insert a knife half way between the center and the edge of the pie, if it comes out clean, it is done.
Just got home from your class in Lafayette Indiana. It was wonderful!! I learned so much. Here is a recipe that my children still love. I can't have Christmas without these sandwiches. Hope you enjoy as much as they do.
Ham and Swiss Bake
1 ½ doz. Hawaiian rolls.
1 lb. Ham
Sliced Swiss Cheese (about 8 slices)
1 stick melted butter
2 tsp. Worcestershire sauce
2 T Dijon Mustard
1 ½ tsp. poppy seed
Cut buns in half, lay the bottoms in a 9 x 13 pan. Brush with half the butter mixture, layer the ham, then the cheese. Put on the tops of the buns and brush w/rest of butter mixture.
Bake @ 350 for 20 Minutes
This is our favorite Chocolate Mousse recipe - enjoy! Laurie
Chocolate Mousse
2 – 4oz pkg German’s Sweet Chocolate
2T sugar
3T cold water
3 eggs, separated
1tsp vanilla
2 Half-pint containers of heavy cream, whipped [or use one for the mousse and Cool Whip for the topping]
2 pkg Ladyfingers (NOT filled) – use about 1 ½ pkg
(OR use Sara Lee Pound Cake – vanilla cut to fit the pan)
[Chocolate bar for shaving curls or sprinkles to decorate the top]
Melt chocolate, add sugar and water – let cool.
Add egg yokes, slightly beaten and vanilla.
Fold in 1 Half-Pint of whipped cream and stiffly beaten egg whites (fold softly with spatula)
Line loaf pan with aluminum foil; place Ladyfingers on bottom and along sides/ends.
Pour half of chocolate mixture in pan; top with Ladyfingers, then more chocolate. [Top with more Ladyfingers – cover with aluminum foil]. Refrigerate over night.
Whip the second container of heavy cream (may add 1 tsp of 10X sugar if desired).
Flip pan of mousse onto serving plate/tray; remove pan and aluminum foil.
Spread whipped cream over outside edges.
Grate chocolate curls/sprinkles for top.
Mary Robertson
maryrakron@aol.com
Loved something blue with a touch of yellow. My recipe is for mashed potatoes with greens
3# of yukon gold potatoes
8oz. butter
1 cup hot milk
1tblsp olive oil1 cup
2# greens(collard,mustard,kale,etc)
1 cup chicken broth
1 med. chopped onion
1# diced bacon
scallions (garish)
salt & pepper
Peel potatoes steam for 30 minutes. Mash to remove lumps & butter and gradually add hot milk stirring all the time. Season with salt and pepper. Saute onions in olive oil until translucent. Add greens and saute 2 to 3 minutes. Add chicken broth and cook 5 minutes. until liquid is evaporated. In large pan add diced bacon and cook until bacon is crisp. Add greens,half the bacon as well as fat to the mashed potatoes stir gently. Serve potatoes on large platter top with remaining bacon and scallions.
Fun block and lots and lots of yummy recipes!!
This has been a favorite for a while, easy and rich!
Eggnog Pie
Baked pie shell or graham cracker crust
1 c. cold eggnog
1 c. 1/2 and 1/2
1 6 serving package of Jello Vanilla (or eggnog, if you can find it) Instant Pudding
1/4 tsp ground nutmeg
1 tbs rum or 1/4 tsp rum extraxt
Mix the last 5 ingredients and let sit for 5 minutes. Fold in 2 cups Cool Whip. Scoop into pie shell and refrigerate for 2 hours. Top with more Cool Whip and sprinkle with more nutmeg before serving.
I haven't tried this yet but plan to this Thanksgiving, I like everything in it so I know it's got to be good:
Caramel and Pecan Upside Down Pumpkin Cake
Pre-heat oven to 350 degrees, place pecans on a baking sheet. Toast in the oven for 5 minutes or until you start to smell a toasted nutty aroma.
In a pot melt 2 sticks of butter.
Pour 3/4 cup of brown sugar into a 9 inch round pan.
Pour the 1/2 cup of butter directly into the pan.
Whisk the butter and brown sugar together until well combined.
Chop up the pecans, sprinkle in the prepared pan and press the pecans into the sugar mixture, set aside.
In a separate bowl combine all the dry ingrediants and whisk until well combined.
In a another bowl combine eggs and pumpkin puree.
Add 1/2 a cup of warm milk, vanilla extract and melted butter to the pumpkin mixture.
Beat with and electric mixer until well combined.
Add flour mixture; stir with spoon until just combined
Pour the batter into prepared round pans.
Place the cake on a rimped baking sheet and bake in the oven at 350 degrees for 50 minutes or until a knife test comes out clean. You want to place it on a sheet in case the caramel bubbles over.
Remove from the oven and let cool for about 5 minutes, don’t let the cake cool completely because it will be harder to unmold, place a plate on top of the cake and invert.
Give it a few taps until the cake falls out of the pan, let cool.
I guess it would help if I posted the ingredients, by the way, I love this idea Bonnie of getting recipes and I'm loving reading everyone's recipes :)
Yield: 1 cake
Ingredients
2 stick unsalted butter, melted and divided
3/4 cup of brown sugar
3/4 cup pecan halves
1 2/3 cups all-purpose flour, plus more for pan
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cups sugar
1 teaspoon vanilla extract
2 large eggs
1 cup homemade Pumpkin Puree Pumpkin Puree, or canned
1/2 cup warm (110 degrees) milk
Instructions
Heat the oven to 350 degrees. Spread pecan halves on a baking sheet and toast for 5 minutes or until aromatic. Remove from the oven and let cool, chop the pecans into small pieces, set aside.
Melt butter in a small sauce pan. In a 9-by-2-inch round cake pan combine melted butter and brown sugar.
In a large bowl, sift together flour, sugar, cinnamon, nutmeg, allspice, salt, baking powder, and baking soda; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter, eggs, milk, vanilla extract and pumpkin puree together until well combined, about 2 minutes. Add flour mixture; stir with spoon until just combined.
Pour batter into prepared pan, and bake until a cake tester inserted into the middle comes out clean, about 50 minutes. Transfer the cake to a wire rack to cool. Let cake rest 5 minutes.
Place a plate over the cake and invert to unmold cake, let cool completely.
Hi, here is a great New Orleans recipe from my Mom and Grandma, both gone now.
Mirliton Dressing
4 -6 mirlitons (outside of SE Louisiana, chayote)
2 eggs
1/2 lb chopped ham
1/2 lb cooked shrimp
1 c cream
1 cup breadcrumbs
Garlic, 2 cloves
1 bunch green onions
1 onion
2 stalks celery
1 green bell pepper
2 tbsp olive oil
2 tbsp butter, melted
Tony Chachere's seasoning to taste
Steam mirlitons, let cool, peel, removing seed, and chop. In a deep skillet:
Sauté veggies in olive oil, then mix in mirlitons, ham, and shrimp. Add eggs, cream, and mix together. Add breadcrumbs until has a dressing consistency.
Put into 9 x 13 pan and top with breadcrumbs and melted butter. Bake at 350 degrees for 20 minutes.
Serve warm, enjoy!
Variation: use Jimmy Dean sausage instead of ham and shrimp. Brown and drain off grease. Then add to sautéed veggies, mirlitons, and proceed from there.
Would love to win this edition and can't wait to try some of these recipes. This one is our family favorite . I use this crust recipe often for other desserts also. Enjoy everyone. :)
Lemon Lust
Crust:
1 cup self rising flour
1 stick butter or margarine
3 tbsp. brown sugar
1/2 cups chopped pecans
Crust: Mix and press into bottom of large casserole dish.
Bake at 325 deg. for 15 to 20 minutes. Should be a golden brown. Let
cool thorughly.
Filling:
8 oz. cream cheese
1 cup powdered sugar
1-6 oz. cool whip
Mix together and put into cooled
crust.
Top
3 boxes Lemon Pudding ( or your
choice of flavor.
4 cups milk
Mix together and put on top of filling.
Top with cool whip and chopped
pecans.
One of my favorite holiday recipes is for a quick sweet treat.
Pretzel Treats
In the center of a round pretzel ring put a Peppermint or Wintergreen Hershey kiss. Pop a pan full into an 350 oven until the chocolate has softened and melted a bit onto the pretzel.
Remove from the oven and cool on the pan.
Make a bright treat on a plate of cookies. Ellie (elively@indy.rr.com)
After you've had a leftover dinner & a couple of leftover turkey sandwich or two there is still some (I usually make sure there is anyway) leftover turkey. I make "Turkey & Dumplings" Super Easy!
Leftover turkey, chopped into bite size pieces
Chicken or Turkey broth - 1/2 your large pot worth (you can use bullion cubes & water)
Frozen peas & carrots (1 bag) optional
1/2 medium onion (sliced or diced)
Oregano to taste (start 1 tsp)
Salt & Pepper to taste (start 1/2 tsp each)
Garlic to taste (start 1 tsp)
Bisquick - recipe on box (I make double)
In a large pot bring to a boil the broth, turkey & spices. Reduce to medium heat & simmer for about 30 minutes. Add Onions & veggies. Continue simmering 30 more minutes. Do Not let broth get below 1/2 your pot. You need this for your dumplings. Mix, drop & cook dumplings according to box directions. Serve hot. Yummy!!! Thanks Sue sue.hall@msn.com
So excited about the MQ. This will be my first.
Spaghetti sauce, vegetarian style
I made this today. Yummy!!!
olive oil
a few cloves garlic, thinly sliced
1 onion, chopped
1 green pepper, chopped
28 oz. can crushed tomatoes
24 oz. tomato paste
24 oz. water
garlic
lemon pepper
oregano
pepper
salt
1 tbsp. sugar
In a large pot, sautee the garlic, onion, and pepper for around 10 minutes until they are soft. Turn heat to med-low. Add the crushed tomatoes, tomato paste, and water and stir well. Add spices to taste (I use a lot of garlic and lemon pepper and a little of everything else. Don't forget the sugar). Simmer covered, around 20 minutes.
PECAN PIE BARS
1 – Box Yellow Butter Recipe Cake Mix (Duncan Hines)
1 – Stick of Butter (Melted)
1 – Egg
1 and ¼ cup Chopped Pecans
1 – Box Confectioner Sugar
1 – 8 oz. Block of Cream Cheese
Instructions:
Using a mixer, blend cake mix, butter and egg at low speed until blended. Press this mixture into the bottom of a 9x13x2 inch pan and sprinkle the chopped nuts on top of the raw crust. Press the pecans down slightly before trying to put on the top layer
Place the confectioner sugar and cream cheese in your mixing bowl and beat for 2 minutes. Pour this mixture over the nuts and bake for 30-35 minutes at 350 degrees.
Cool and cut into 2 inch squares.
How kind of you to offer such wonderful give aways! Here's one of my family's favorite recipes:
“MARCY’S” MEATBALLS
(This is what one of my former pastors always called these meatballs when I brought them to a church potluck!)
3 pounds hamburger 13 oz. can evaporated milk
2 cups oatmeal
2 eggs
½ cup onion, chopped
2 tsp. salt
½ tsp. pepper
2 tsp. chili powder
Mix above ingredients together and form into balls. Mix the following and pour over the meatballs:
1 ½ cups brown sugar
½-1 tsp. garlic powder
2 Tbsp. liquid smoke
2 cups ketchup
Bake at 350 degrees for one hour. It will freeze well for future use.
Love the block
Snack cracker
1 package hidden valley dry dressing mix
1package oyster crackers
1 cup vegetable oil
Mix vegetable oil and dressing
Put crackers in a bowl and pour dressing mix over crackers. Gently keep stirring til. All the crackers are coated
Keep in air tight container
Lemon Dessert
1st layer
1 block butter
1cup flour
1cup chopped walnuts
Melt butter in 9 x 13 baking dish, sprinkle flour and chopped nuts in melted butter. Use fork to mix and spread dough to cover bottom of baking dish. Bake 350 for 10 to 12 min. Cool
2nd Layer
1- 8 oz.package cream cheese, softened
1 cup powdered sugar
1 cup cool whip
Beat with mixer.Spread over cool 1st layer
3rd Layer
2 packages Lemon Instant Pudding
2 cups milk
Beat with mixer and spread over 2nd layer.
4th Layer
1 container Cool Whip
Chopped walnuts
Spread Cool Whip over 3rd layer
Sprinkle chopped walnuts over Cool Whip
Enjoy!
Sandy Royal
materialgal@juno.com
Lemon Dessert
1st layer
1 block butter
1cup flour
1cup chopped walnuts
Melt butter in 9 x 13 baking dish, sprinkle flour and chopped nuts in melted butter. Use fork to mix and spread dough to cover bottom of baking dish. Bake 350 for 10 to 12 min. Cool
2nd Layer
1- 8 oz.package cream cheese, softened
1 cup powdered sugar
1 cup cool whip
Beat with mixer.Spread over cool 1st layer
3rd Layer
2 packages Lemon Instant Pudding
2 cups milk
Beat with mixer and spread over 2nd layer.
4th Layer
1 container Cool Whip
Chopped walnuts
Spread Cool Whip over 3rd layer
Sprinkle chopped walnuts over Cool Whip
Enjoy!
Sandy Royal
materialgal@juno.com
Hi, Bonnie... Love your wonderful scrap quilt ideas! One of my favorite recipes Apricot Sweet Potatoes. Apricots are a big favorite around my house and it gives a bit of a different flavor... not too sweet. So...
Apricot Sweet Potatoes
Serves: 8
6 medium sweet potatoes (about 2 1/2 lbs)
1/2 cup brown sugar
1/2 cup apricot nectar
1 teaspoon grated orange rind
1/2 teaspoon lemon peel
1/2 teaspoon cinnamon
1/4 cup butter
1/2 cup chopped pecans
Cook sweet potatoes in boiling water 'til tender. Cool, peel and cut into slices. Arrange potatoes in lightly greased 2 quart shallow baking dish... set aside.
In saucepan, combine brn sugar and next 5 ingredients. Bring to boil, stirring often. Boil for 1 minute, drizzle over sweet potatoes.
If desired, cover and refrigerate over night. Remove from refrigerator and let sit at room temperature 30 minutes before baking.
Bake uncovered at 350° for 35-40 minutes or until heated. Sprinkle with pecans.
Hi Bonnie, My son's favorite holiday dish is Corn Casserole. He has just gotten out of the Air Force after 8 years of service. He will be with family for Thanksgiving this year for the first time in 8 years so this is a must to make for him. I normally made it for Thanksgiving even when he wasn't with us just to honor him.
Corn Casserole
1 can of Cream style corn
1 can whole kernel corn
2 eggs
1/2 cup milk
1 stick soft margarine
1 box Jiffy corn muffin mix.
mix all ingredients together. Bake in buttered casserole at 375 for 1 hour.
Barb at betcrawford@verizon.net
Norwegian Rice Pudding
Heat 1 Cup uncooked rice and 1 cup water in a kettle on stove just until water is absorbed.
Put in crock pot and add l quart milk and 1/4 cup sugar.
Cook 2 hours on high. Add 1/2 cup milk and 1 tsp vanilla. Sprinkle with cinnamon and sugar or brown sugar and raisins and eat warm.
Thanks Bonnie - great giveaway. Thanks for posting photos of your quilter's color choices. I love seeing your patterns in different colors.
I have a sweet cranberry side dish for you.
-One small package of Cherry jello - mix with one cup of hot water in a decorative bowl and add
-One small package of frozen raspeberries - chill till firm
-one cup of sour cream - layer on top of jello
In another bowl, mix one package of raspberry jello with one cup of hot water, add one can of cranberry - whole or jellied. Chill till thick then carefully pour over the sour cream and jello already done. Chill for two hours or over night.
The sour cream tastes like whipping cream - to cut calories, you can use plain yogurt as well. It's become a traditional dish for our family to have with turkey.
Here is my go to recipe when I need a chocolate fix, so yummy:
Flourless Chocolate Cake
Gourmet | November 1997
yield: Makes one 8-inch cake
Can be prepared in 45 minutes or less.
ingredients
4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder plus additional for sprinkling
preparation
Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Dust cake with additional cocoa powder and serve with sorbet if desired. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)
Hi it's June - momabeel@rochester.rr.com
Giveaways are so fun and you are so generous!
Favorite recipe that goes anywhere and with everything. And the only way I make it anymore is GLUTEN FREE with potato flakes!
SPINACH SQUARES
For 9x13
10 oz. frozen - thawed -chopped spinach, drained
1 c. flour or 1 c. potato flakes
1 tsp. baking powder
2 eggs
1 tsp. salt
1 c. milk
1/4 c. melted butter
1/2 c. onion flakes,rehydrated with 1 cup water in microwave
8 oz to 1 lb. grated cheddar cheese
Mix all together. Bake in greased 9 x 13 pan in 350' oven for 35 minutes. Cut into 2 inch squares.
ENJOY! Thank you!
My favorite holiday side dish is cheesy cauliflower. It is made by steaming cauliflower and then putting them in a ruou of 1 tablespoon butter, 1 tablespoon flour, 1 cup milk, and about 3-6 ounces of Velveeta cheese. I like about a 1.5 ruou ration with each head of cauliflower.
I love the block and putting a recipe up will get us all a bunch of new ideas for the holiday season.
Easy Breezy Pumpkin Dump Cake
1 (29 ounce) can puree pumpkin
1 (12 ounce) can evaporated milk OR 10 oz. skin milk
3 whole eggs OR 4-5 egg whites from a carton
1 cup sugar
3 teaspoons cinnamon
1 (18;25 ounce) yellow cake mix
(optional) 1 cup chopped pecans
3/4 cup butter, melted
Preheat oven to 350 degrees and grease a 9x13" baking dish.
In large bowl, mix pumpkin, milk, eggs, sugar, and cinnamon until well blended. Spread pumpkin mixture in prepared baking dish. Mixture will be very wet.
Sprinkle cake mix evenly on top of batter. If adding pecans, sprinkle them over the cake mix.
Pour melted butter of the top of the cake mix (make sure there are no dry spots).
Bake 50 minutes.
Cool
Top with whipped cream or ice cream.
Love the 100 Blocks issues!!
Pumpkin Pie Squares
1/2 cup butter, softened
1/2 cup brown sugar
1 cup all-purpose flour
1/2 cup rolled oats
2 eggs
3/4 cup white sugar
1 (15 ounce) can pumpkin
1 (12 fluid ounce) can evaporated milk
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together butter and brown sugar. Mix in flour. Fold in oats. Press into a 9x13 inch baking dish.
Bake in preheated oven 15 minutes, until set.
In a large bowl, beat eggs with white sugar. Beat in pumpkin and evaporated milk. Mix in salt, cinnamon, ginger and cloves. Pour over baked crust.
Bake in preheated oven 20 minutes, until set. Let cool before cutting into squares.
This is the most requested during the holidays.
>
Pumpkin Bars
Pumpkin Bars
Recipe by Paula Deen
1 ratings
Moderate
Level
40 MIN
10 Prep + 30 Cook
24-48
Servings
$
/Serving
Ingredients
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
(15 oz) can pumpkin
2 cups all-purpose flour, sifted
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
(8 oz) package cream cheese, softened
1/2 cup butter, softened (or margarine)
2 cups confectioner's sugar, sifted
1 teaspoon vanilla extract
Preparation
Preheat the oven to 350°.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
Stir together the flour, baking powder, cinnamon, salt and baking soda.
Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
Spread the batter into a greased 13x10 inch baking pan. Bake for 30 minutes.
Let cool completely before frosting.
Cut into bars.
To make the icing:
Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the confectioner's sugar and mix at low speed until combined. Stir in the vanilla and mix again.
Spread on cooled pumpkin bars.
I'm a sucker for scones, and I've been making these for Thanksgiving for the last several years...
(debiscfc@yahoo.com)
CRANBERRY SCONES
MAKES
8 scones
COOK TIME
20 Min
Dress up your bread basket this Thanksgiving with these extra special Old-Fashioned Cranberry Scones. They're super easy to make and bake up in only 20 minutes!
What You'll Need:
1 1/2 cups plus 1 tablespoon all-purpose flour, divided
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons plus 2 teaspoons sugar, divided
1 teaspoon cream of tartar
3 tablespoons stick butter, chilled and cut into pieces
2/3 cup sweetened dried cranberries
2 teaspoons grated orange rind
3/4 cup nonfat buttermilk
Cooking spray
What To Do:
Preheat oven to 375 degrees F. Coat a baking sheet with cooking spray.
In a large bowl, combine 1-1/2 cups flour, baking soda, salt, 2 tablespoons sugar, and cream of tartar. Cut in butter with a pastry blender or 2 forks until mixture resembles coarse meal. Stir in cranberries and orange rind, tossing well. Add buttermilk, stirring just until dry ingredients are moistened.
Sprinkle remaining flour evenly over work surface. Turn dough out onto floured surface; knead 4 or 5 times. Divide dough into 2 portions. Pat each portion into a 5-inch circle on prepared baking sheet . Cut each circle into 4 wedges, cutting to, but not through, bottom of dough. Sprinkle each circle evenly with remaining sugar.
Bake 20 minutes, or until golden.
from Laverne In Hawaii, I shudder when I think of marshmallows on my yams !! I am an old fashioned Girl of 72. I take as many yams as I need. the day before Thanksgiving, I believe they call them "Jewels", I use the long skinny ones not short fat ones. Wash and clean for boing boil until barely done, not mushy I use a fondue fork to test. Then let cool in fridge over night. Skin comes right off. Slice long ways in half then 2 or 3 times depending how long. They are great about 3-4" long, lay them in a big glass dish all crowded together middles up round side down. Here comes the finale. Use real butter cold and cut up squares and start layering the jewels with butter and cover all. Then take brown sugar and sprinkle about an inch thick. Stick in oven at about 350 and keep watch so they don't burn.
You get the best candied yam in the world. Watch them sizzle!!
I do love marshmallows on S'mores.
Happy Turkey Day! Remember our Men in other countries.
• 1 cup (230g) unsalted butter, softened to room temperature*
• 1 cup (200g) granulated sugar
• 3/4 cup (150g) light brown sugar
• 2 large eggs, room temperature preferred
• 2 teaspoons vanilla extract
• 1 cup (250g) creamy peanut butter*
• 3 cups + 2 Tablespoons (391g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup (67g) granulated sugar, for rolling (optional)
Directions:
Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and peanut butter and mix on high until combined. Set aside.
In a separate bowl, toss the flour, baking soda, baking powder, and salt together. Add to the wet ingredients and mix on low until combined. Dough will be thick, yet very sticky. Cover dough tightly and chill for at least 3 hours (and up to 2 days) in the refrigerator.
Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats.
Roll balls of dough (about 1.5 tablespoons of dough per cookie) and roll into granulated sugar. Place 2 inches apart on the baking sheets. Press fork into the tops to create the criss-cross pattern. Bake for 13 minutes or until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to "set" on the baking sheet during this time.
oops previous post should have said that the recipe is for Peanut Butter Cookies
Here is a favorite at our house. I apologize for the name but, it is what we call it. This recipe can easily be adapted using leftovers.
Red Neck Casserole
Set oven to 350 degrees. Lightly grease a casserole dish.
1 1/2 cups cooked turkey or chicken cut into bite size pieces
1 can cream corn
1 box of your favorite brand of stuffing
Prepare stuffing as directed.
Add cream corn and meat. Stir together. Transfer mixture to baking dish.
Bake at 350 degrees for 20 to 30 minutes until it is warm and bubbly.
Since I have severe short term memory loss, cooking is a real challenge. I try to cook most meals on the grill outside just in case I forget and send up smoke signals instead! One of my happy go tos is Jalepeno Bacon Wraps
Jalepeno Bacon Wraps
1 package regular sliced bacon
8 jalepeno peppers, halved and deseeded
1 package of cream cheese, softened
1/2 cup mexican shredded cheese (yellow cheddars)
1/4 cup asiago cheese
Mix the shredded cheeses into the cream cheese and set aside at room temperature
Slice jalepenos in half and scoop out the seeds
Spoon the cheese mixture into the jalepeno peppers and wrap with bacon
Cook on a hot grill or on you oven until bacon is done.
Fast rice
1 cup long grain rice
2 cups water
2 teasoons salt (optional)
1 tablespoon oil
Mix all ingredients in pot, coat rice well with oil then add water and bring to a boil
Reduce heat and simmer 20 minutes. Do not stir!
Dinner ready in 30 minutes
Serves 4
Serve over a bed of rice. I usually add any left over cheese mixture to the rice.
I love Pecan Nut Cups! When I was kid my dad told my sister and me that Santa loved Pecan Nut Cups especially with a glass of wine. We argued with him saying Santa wanted milk. My dad said no he really wanted a glass of wine since he had a long night delivering toy and it would help him relax. My sister and I said "ok since you know best dad" and we put out several Pecan Nut cups and a glass of wine. Christmas morning when we got up the Pecan Nut Cups were gone and so was the glass of wine and Santa left us a great note telling us how much he loved the Pecan Nut Cups and the wine especially after the long night! "Wow Dad you were right!"
Here is the recipe! Enjoy!
Pecan Nut Cups
Crust - 1/2 lb of butter, softened
2 - 3 oz pkgs cream cheese softened
2 cups flour
Mash cream cheese add butter and mix well. Add flour. Knead dough to form 48 balls. Place balls in muffin tins (use small size about the size of a quarter.) Mash with thumb to line each muffin tin.
Filling: 2 cup light brown sugar
2 eggs
1/2 teaspoon salt
6 tablespoons melted butter
1/2 teaspoon vanilla
1 1/2 cup chopped pecans
Stir egg with a fork. Mix together brown sugar and salt. Blend in butter and vanilla. Add chopped nuts. Place 1 tsp of filling in each cup. Bake in 350 degree oven for 30 minutes.
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