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!
Hi Bonnie, I don't get to see your articles except when posted here, so I love being able to see them at contest time. My favorite holiday recipe is a gluten free sweet potato pie, but I usually end up swapping out pumpkin for the sweet potato. I'll be snacking on this when I'm not working on the MQ next Friday. Enjoy. Kelly from Colorado.
ReplyDelete1 15-oz can sweet potato puree (or 2 cups fresh cooked sweet potato, mashed)
3/4 cup organic brown sugar, packed
2 tablespoons pure maple syrup
1/4 cup GF buckwheat flour or certified gluten-free oat flour
1/4 cup sorghum flour
2 tablespoons tapioca starch
2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon fine sea salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
2 tablespoons light olive oil
1 tablespoon Ener-G egg replacer whisked with 4 tablespoons warm water till frothy (or 2 eggs)
1 cup vanilla hemp milk, coconut milk or almond milk
1 tablespoon bourbon vanilla extract
Instructions:
Preheat the oven to 375ºF. Lightly oil a 9-inch glass pie plate.
Combine the ingredients in a mixing bowl. Beat until the filling is smooth and creamy. Stop and scrape the sides of the bowl, if necessary to incorporate all of the dry ingredients.
Pour into the prepared pie plate and smooth evenly. Bake in the center of a preheated oven for 45 minutes. Lower the temperature to 350 degrees F and continue to bake for an additional 15 to 20 minutes until done. My pie took close to 70 minutes to bake.
The pie should be firm- but still give a little when lightly touched. The center should not be wet. It will fall a bit as it cools, and may even sport some cracks around the edge, like my Flourless Chocolate Cake recipe.
Cool the pie on a wire rack completely. Cover and chill in the refrigerator until serving. Chill at least four hours for best taste and texture. Chilling the pie overnight is even better.
Serve cold or slightly chilled. Sprinkle with toasted chopped pecans, if you like. Or try it with a scoop of coconut milk ice cream.
Cook time: 70 min
Yield: 8 servings
Recipe Source: glutenfreegoddess.blogspot.com
Read more: http://glutenfreegoddess.blogspot.com/2009/11/sweet-potato-pie.html#ixzz3JaIOYMlE
Taco Salad
ReplyDeleteLettuce, browned ground beef, Western dressing, tomatoes, onion, cheese to taste. Add crunched up nacho chips just before serving.
Makes a nice side to traditional heavy holiday foods.
Mom's favorite recipe. I make it for her every Christmas.
ReplyDeletePOTATO SPICE CAKE
2 c. all-purpose flour
5 tsp. unsweetened cocoa
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. cloves
1 c. butter
2 c. sugar
1 c. unseasoned mashed potatoes
4 egg yolks, beaten
4 egg whites
1 c. chopped pecans
Preheat oven to 350 degrees. Grease and lightly flour cake pan. Mix all ingredients. Turn into pan. Bake for 50 minutes or until done. Turn onto wire rack and cook completely. Frost.
Love your "Something Blue" Block. Makes me think of wearin' blue jean shorts & running barefoot through a wildflower patch on a summer day.
ReplyDeleteMy fave and my Family's must have Recipe is my
"Strawberry/Brownie Trifle"
____________________________
***Gather ya Goodies***
*Trifle Bowl
*Any Family Size Brownie Mix
*Fresh Strawberries (Frozen get mushy...not recommended)
* 1 box Inst. pudding ( Your flavor) I use french Vanilla
*1 pint Heavy whipping cream (I put in freezer for bout 10 mins before using)
* confectionery sugar ( to sweeten Whipping creme to taste preference)
** You can use coolwhip, I just think homemade taste better and adds that personal touch
* 1 bag Strawberry Glaze
*Graham Crackers (use in between layers as wanted for some crust-like flavor.
*Semi-sweet Baking chocolate ( to shave with carrot peeler for garnish)
_______________________________________
Bake brownies, cool.... cut in small squares (size is your pref. i use about 1 1/2 ".
Make pudding, chill til ready to use
Wash and cut Strawberries in half Keep out couple nice ones for garnish
Pour whipping creme in bowl, add confectionery sugar while mixing to taste pref. . use whisk or mixer just til fluffy peaks form(fridge til ready, I make this only after brownies have cooled and first layer is ready for it)
My Layers are..... Working from bottom of Trifle Bowl
- Brownies
- 1st strawberry halves around side and across brownies ( you can cut strawberries in pieces for internal layers)
3- pudding
4- Graham crackers or Graham Cracker crumbs ( i break into 1" pieces or sprinkle about 1/4" over pudding)
5- Whipped topping
6- brownies
7-strawberries (halves around sides, chunks in middle)
8- Strawberry glaze ( i cut corner of bag and squeeze on layer, then even out with spatula)
9- Whipped topping ( keep in fridge between layers, may have to whisk a little each time to fluff back up)
10- Garnish top with saved berries( get creative. i cut strawberry in 4 cuts and used 1 strawberry top as center to make flower.
11- Shave chocolate and put all over top ( can heat in microwave for bout 10 seconds to help shave better.
12- Chill for couple hours
*•.¸¸¸.•*¨¨*•.¸¸¸.•*ENJOY*•.¸¸¸.•*¨¨*•.
ReplyDeleteLove this as a textural contrast to so many smooth, creamy holiday dishes.
Lora - loraquilt-at-aol-dot-com
Greek Quinoa and Avocado Salad
Servings: 4 servings
Prep Time: 15 mins
Total Time: 30 mins
1/2 cup uncooked quinoa, rinsed and drained*
1 cup water
2 roma tomatoes, seeded and finely chopped
1/2 cup shredded fresh spinach
1/3 cup finely chopped red onion
2 tablespoons lemon juice
2 tablespoons olive oil
1/2 teasp. salt
Spinach leaves
2 ripe avocados, halved, seeded, peeled, and sliced**
1/3 cup crumbled feta cheese
In a 1-1/2-quart saucepan combine quinoa and water. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until liquid is absorbed.
Transfer quinoa to a medium bowl. Add tomato, spinach, and onion; stir to combine. In a small bowl, whisk together lemon juice, oil, and salt. Add to quinoa mixture; toss to coat.
Place spinach leaves on 4 salad plates. Arrange avocado slices on spinach leaves. Spoon quinoa mixture over avocado slices. Sprinkle with some of the feta. Makes 4 main-dish servings.
*Note: Rinse quinoa thoroughly before cooking to remove a bitter substance called saponin that coats the seeds.
**Note: Brush avocado slices with additional lemon juice to prevent browning.
Per serving: Calories 332, Total Fat 24 g, Saturated Fat 5 g, Cholesterol 11 mg, Sodium 457 mg, Carbohydrate 27 g, Fiber 8 g, Protein 7 g. Daily Values: Vitamin A 0%, Vitamin C 37%, Calcium 11%, Iron 18%. Exchanges: Vegetable .5, Starch 1.5, Fat 4.5. Percent Daily Values are based on a 2,000 calorie diet
Thanks for the chance to win! and ... Yummm Yummm!! My favorite Christmas cookies are good anytime of the year. They are...
ReplyDeleteRAISIN PUFF COOKIES
1 1/4 c. butter
1 3/4 c. white sugar
2 eggs
1 1/4 tsp. vanilla
4 1/3 c. flour
1/2 tsp. nutmeg
1 tsp. cinnamon
3/4 tsp. salt
1 1/4 tsp. soda
1/2 tsp. baking powder
Boil 2 cups raisins with 1 1/4 cups water until water is absorbed. Cool.
Mix with above ingredients. Roll into balls, size of walnuts. Roll in white
sugar. Bake at 375 degrees for 8 to 10 minutes on greased cookie
sheet. Makes 5 to 6 dozen cookies.
Pumpkin Cheesecake Bars
ReplyDelete1 Cup flour
1/3 Cup packed brown sugar
5T butter
1/2 Cup chopped pecans or walnuts
1/2 Cup pumpkin
2 eggs slightly beaten
8 oz cream cheese
3/4 Cup sugar
1 1/2 tsp cinnamon
1 tsp allspice
1 tsp vanilla
Combine flour and brown sugar in medium bowl. Cut in butter to make a crumb mixture. Stir in nuts. Reserve 3/4 Cup mixture. Press remaining in 8x8" pan. Bake in 350 degree oven for 15 mins. Cool slightly.
Combine cream cheese, sugar, pumpkin, eggs, cinnamon, allspice and vanilla in large bowl blending until smooth. Pour over baked crust. Sprinkle with reserved topping. Bake an additional 30-35 mins. Cool before cutting into bars.
Happy Thanksgiving! Thank You for making the trip to Indiana and sharing with us! Thank you also for the opportunity to win one of these great prizes!
Thank you for your kind offers!
ReplyDeleteSpritz Cookies. It's not Christmas without them!
Cream: 1 cup shortening
Gradually add: 3/4 cup sugar
Add: 1 egg or 3 egg yolks, unbeaten. Beat well.
Sift and add:
2 1/4 cups flour
1/2 teaspoon baking powder
dash of salt
1 teaspoon vanilla (or almond extract)
Fill a cookie press and press onto ungreased cookie sheet (unless a greased cookie sheet holds them better). [I have no idea why but sometimes it works better one way and not the other.]
Cut maraschino cherries in halves or thirds and place in the center of each cookie.
Bake in 400-degree oven for 5 to 10 minutes or until set but not brown. They'll brown quickly so once you figure out the time to bake them, take them out immediately.
Blog post with photo here: http://nancysfamilyhistoryblog.blogspot.com/2011/12/spritz-cookies-for-christmas-family.html
This is an easy dessert, simple ingredients, light work, and highly impressive. Some call it lava cake, and others say it's mud pie. I call it Chocolate Cobbler.
ReplyDeleteBase:
3/4 cup sugar
1 cup flour
1/3 cup cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/3 cup butter, melted
Topping:
3/4 cup sugar
1/4 cup brown sugar
1/4 cup cocoa powder
Pinch of salt
1 1/4 cups boiling water
1 teaspoon vanilla extract
Make the base:
Combine sugar, flour, cocoa, baking powder and salt in a small bowl and mix well; set aside.
Combine milk and melted butter in a medium bowl and mix well. Add flour mixture and mix by hand or with an electric mixer until combined and smooth (some small lumps are OK). Spread mixture into a shallow 2-quart baking dish or 9x9 baking pan (only metal pans will need to be greased).
Make the topping:
Combine sugar, brown sugar, cocoa and salt in a small bowl and mix well. Sprinkle mixture evenly over base batter.
Add vanilla to water then pour water slowly over sugar mixture. Do not stir.
Bake:
Bake at 350 degrees for 30-40 minutes or until cobbler is nearly set in the middle. When you can really smell it but there’s still a little bit of wiggle in the very center, it’s ready!
Cool 10-15 minutes then serve warm. Serve with vanilla ice cream for a special treat!
I found this recipe this year and it has become a favorite. http://www.landolakes.com/recipe/3659/pumpkin-cookie-bars
ReplyDeleteFor leftovers I like taking the turkey and making a cream sauce with it and serve it over toast with the Stuffing and leftover mashed potatoes.
Thanks for the great Giveaway! You said it would be good!
My mother in laws corn
ReplyDeleteFry up some crispy bacon.
Take bacon and most of the grease out of the pan. Chop and onion and stir fry till clear. Add in two cans of corn, or fresh corn or frozen corn. Warm up. Add a small can of sour cream and the crispy bacon, chopped or chunked.
Serve.
Great block, Bonnie! Blue is also my favorite color.
ReplyDeleteSoft & Chewy Oatmeal Raisin Cookies:
Ingredients:
1 cup (230g) unsalted butter, softened to room temperature
1 cup (200g) light or dark brown sugar
1/4 cup (50g) granulated sugar
2 large eggs*
1 Tablespoon vanilla extract (yes, Tablespoon!)
1 Tablespoon molasses
1 and 1/2 cups (190g) all-purpose flour
1 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
3 cups (240g) old-fashioned rolled oats
1 cup (140g) raisins*
1/2 cup (64g) chopped toasted walnuts (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 molasses and mix on high until combined. Set aside.
In a separate bowl, toss the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you're afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
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 place 2 inches apart on the baking sheets. Bake for 10 minutes 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.
Cover cookies and store at room temperature for up to 1 week. Baked cookies and rolled cookie dough freeze well, up to 3 months.
What a fun idea with the recipes. I like simple side dishes, so this is my "recipe":
ReplyDeleteButtered Corn
1 can corn (I use Green Giant Niblets)
Dollop of Butter
Pepper to taste (salt usually isn't needed).
For leftovers, I love to take slices, or however the pieces are, of turkey and make a sandwich:
Sourdough bread
Turkey
Mayo - lots of mayo
S & P to taste
Favorite, or whatever's available, cheese
Lettuce, optional
Love your blue, white & yellow block!! I've been cutting up scraps according to your system for the last couple of days - I have lots to work with right now!
A week from Friday (for the mystery quilt) seems so very far away; anxious to begin!
Thank you!
Another great block, Bonnie.
ReplyDeleteI've been making this dessert for over 30 years and is the "must bring" for all family holidays.
Striped Delight
1 ½ c graham cracker crumbs
¼ c sugar
1/3 c melted butter or margarine
1 pkg (8 oz) cream cheese, softened
¼ c sugar
2 Tbsp. milk
1 container (8 oz) Cool whip, thawed
2 pkgs ( 4 serving size) Jello Brand Chocolate flavor instant pudding and pie filling (or use 1 pkg. 6 serving size instant pudding and 2 ½ c cold milk)
3 ½ c cold milk
1. Combine graham cracker crumbs, ¼ c sugar and melted butter. Press firmly into bottom of 13x9 inch pan.
2. Beat cream cheese with sugar and 2 Tbsp milk until smooth. Fold in half of whipped topping. Spread over crust.
3. Using 3 ½ c cold milk, prepare pudding as directed on package. Pour on cream cheese layer. Chill several hours or overnight.
4. Spread remaining whipped topping over pudding.
Hi Bonnie, Thank you for the wonderful chances!
ReplyDeleteThis a favourite of the kiddos at Christmas. It's a 4 ingredient no bake wonder! I hope you enjoy it!
Chinese Noodle Cookies:
Melt together
1/2 c peanut butter
6 oz butterscotch chips (about half a bag)
Stir in
2c chow mien noodles - the thick yellow ones
2c colored mini marshmallows
Drop by spoonfuls onto parchment. Let cool, then eat!
Thanks again, Karen
I'm sharing my step-mom's delicious recipe for Rainbow Compote. Here it is! And please enter me in the drawing! Thanks!
ReplyDeleteAlma's Rainbow Compote
1/4 cup honey
1 Tbsp. lemon juice
1/2 tsp. shredded orange peel
1/4 tsp. ground cinnamon
2 oranges, peeled and sliced crosswise
3 cups desired fruit
Combine honey, juice, orange peel, and cinnamon. Drizzle over orange slices in bowl. Cover and chill for several hours or overnight.
Serve in pretty, individualized dishes.
thanks for the recipe sharing and the chance to win
ReplyDeletePUMPKIN & PECAN DESSERT
1 can (28oz) Pumpkin
1 5oz can evaporated milk
3 eggs
1 cup sugar
½ tsp salt
2 tsp cinnamon
1 pkg yellow cake mix with pudding
½ lb melted butter
1 ½ cups chopped pecans or walnuts
Mix pumpkin, milk, sugar,eggs, salt and cinnamon. Pour into pan (9X13), sprinkle cake mix over top. Sprinkle pecans & pour butter over all. Bake 1hr @ 350 .
Great block, Bonnie, and thanks for the recipes.
ReplyDeleteMy favorites:
Cornbread stuffing (dressing) with sausage, apple, and pecans. Brown, drain and crumble about 1/2 lb sausage (sweet, maple, your preference). 1 bag cornbread stuffing cubes. Butter, celery, onion, etc. as directed on the bag, as well as apple cider, water or chicken stock (see bag for amount). 1 to 2 cups diced apples, 1 cup chopped pecans. Saute the celery and onions as directed on the bag. Add the rest of the ingredients, and bake (inside the bird or in a large baking dish covered with foil. Remove the foil last 10 minutes of baking.
My other favorite is Nestle Toll House Pie.
1 unbaked 9-inch (4-cup volume) deep-dish pie shell *
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter
1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Sweetened whipped cream or ice cream (optional)
PREHEAT oven to 325° F.
BEAT eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.
BAKE for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream, if desired.
* If using frozen pie shell, use deep-dish style, thawed completely. Bake on baking sheet; increase baking time slightly.
I love your conditions for your giveaway it's totally different this recipe was my Great Grandmother steal in her handwriting. It's a bit long but wanted something different so this is my best Grandmother Cake some 90 plus years ago passed to my mom from her Mom I am sure others are out there however this was special in our family.
ReplyDeleteWaldorf Red Cake;
1/2 cup shortening (or you can use oleo or lard she said she tried all three at different times)
1 1/2 cups sugar
2 eggs
4 tablespoons red food coloring
2 tablespoons Cocoa
1 teaspoon off Vanilla
1 teaspoon salt
1 cup buttermilk
2 1/4 cups flour (cake) or sift 5 times
1 teaspoon baking soda
1 tablespoon Vinegar
Cream shortening, sugar, and eggs. Make a paste of cocoa and food coloring and add to mixture. Add salt, buttermilk with flour and vanilla and add vinegar and soda. Don't beat hard, just blend. Bake 30 min at 340 in 2 9in pans. Let cool and split each layer in twos.
Frosting is to die for
3 tablespoons flour
1 cup milk
1 cup granulated sugar
1 teaspoon vanilla
1 cup butter 2 sticks or oleo
Cook flour and milk until thick cool. Cream sugar , butter and vanilla until fluffy add to flour and milk mixture. Do not beat to long Cover all four layers and sides.
I have to tell you about 40 years ago my mom made this cake while I was pregnant. OMG it was the best. I have made it for the holidays over the years but for some reason it never tasted as it did when my mom made it while I was pregnant. I did gain a little weight but it was well worth it. I used all her words. To funny to see oleo in a recipe. I hope some try's this would love to hear how they like it. Sheri. nanainca3@att.net.
I enjoy this blog so much, you have lovely, down-to-earth followers Bonnie.
ReplyDeleteThis is a wonderful, quick appetizer:
HOT CRAB DIP
1 8oz. Pkg. cream cheese
1/4 c. Mayo
1 TBSP. Lemon juice
1/4 c. Finely chopped onion
1small can crab meat
1/2 c. Fresh grated Parmesan
Dash of hot sauce
Method:
Blend cr. cheese and mayo until smooth.
Stir in remaining ingredients. Spread in a 9" pie plate
Bake @375 for 18-20 minutes until heated thru and lightly browned. Serve with crackers.
Watergate Salad
ReplyDelete1 bag mini marshmallows
1 can crushed pineapple (including juice)
1 box pistachio pudding
8 oz cool whip
Mix it all together. Chill before serving. Yum!
I love this because it's easy and my 6-year-old can make it (if I put it in a big enough bowl that stirring doesn't get it all over the table).
Also, Pioneer Woman's green bean casserole. (source: http://thepioneerwoman.com/cooking/2010/11/green-bean-casserole/)
Ingredients
2 pounds Fresh Green Beans, Ends Cut Off
4 slices Bacon, Cut Into 1/4 Inch Pieces
3 cloves Garlic, Minced
1/2 whole Large Onion, Chopped
4 Tablespoons Butter
4 Tablespoons All-purpose Flour
2-1/2 cups Whole Milk
1/2 cup Half-and-half
1-1/2 teaspoon Salt, More To Taste
Freshly Ground Black Pepper, To Taste
1/8 teaspoon Cayenne Pepper
1 cup Grated Sharp Cheddar Cheese
1 jar (4 Ounce) Sliced Pimentoes, Drained
Extra Milk For Thinning If Necessary
1 cup Panko Bread Crumbs
Preparation Instructions
Cut green beans in half if you like pieces to be a little smaller.
Blanch the green beans: drop them into lightly salted boiling water and allow green beans to cook for about 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge them into a bowl of ice cold water to stop the cooking process. Drain beans once they're cool and set aside.
Add bacon pieces to a skillet over medium heat. Cook bacon for two minutes, then add diced onion and garlic and continue cooking for 3 to 5 minutes, or until bacon is done (but not crisp) and onions are golden brown. Remove from heat and set aside.
In a separate skillet or saucepan, melt butter over medium heat. Sprinkle flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or two, then pour in milk and half and half. Continue cooking, whisking constantly, while sauce thickens, about 2 minutes. Add salt, pepper, and cayenne then add the grated cheddar. Stir while cheese melts. Turn off heat.
Add pimentos to pan, then add bacon/onion mixture. Stir to combine. Pour over green beans and stir gently to combine. Pour into a baking dish and top with panko crumbs.
Bake at 350 degrees for 30 minutes or until sauce is bubbly and panko crumbs are golden.
Cheese ball: 2 - 8 oz cream cheese (softened), jar of Old English cheese spread mix well, either by hand or mixer, add a generous palm full of instant onions, garlic salt, onion salt, and dried parsley. The flavors bend if given the chance to sit for awhile. Can be left in bowls or rolled into balls and then rolled in chopped nuts, parsley, cracker crumbs.
ReplyDeleteI would love to win a prize. Enjoy your website!
Don't know if I am eligble as I am from Australia. Love your block Bonnie and am looking forward to participating in the MQ. Here is my super easy sweet recipe.
ReplyDeleteSour Cream Parfait
500 ml light sour cream
½ cup brown sugar
2tspn of vanilla extract
Grated zest of one orange
Mix all together and layer in a parfait glass with selected fruit. Ie mulberries, passionfruit, mango or any fruit of your choice. Can also be spread over a pie base with fruit piled on the top.
I always make my "Mom's homemade dressing"
ReplyDeleteMom’s Cornbread dressing
INGREDIENTS
Make cornbread (see recipe below)
2 tablespoons butter
1/2 cup chopped celery
1 small onion
2 eggs, beaten
4+ cups chicken stock
2 tablespoons dried sage
salt and pepper to taste
DIRECTIONS
Prepare the dry corn bread. Cool and crumble.
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish. Use a Iron Skillet if you have one. That makes the best bread.
In a large skillet over medium heat, melt the butter and sauté the celery and onion until soft.
In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.
At this Time, you may add shredded chicken to this recipe.
Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.
I always heat a can of Cream of Chicken soup and add a chopped boiled egg to spoon over the top. Yummy!
akk_nana@yahoo.com
We always make ocean spray cranberry sauce. My mother taught my son how to make it and he makes it every year with his children.here is the basic recipe, we use less sugar and add lemon juice and jest. This year they tried orange jest
ReplyDelete1 cup sugar
1 cup water
1 12-ounce package Ocean Spray® Fresh or Frozen Cranberries
Directions
Combine sugar and water in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time. Makes 2 1/4 cups.
PER SERVING (2 Tablespoons): Calories 51(3%DV), Fat 0grams, Pot. 14mg(<1%DV), Total Carb. 13grams(4%DV), Dietary Fiber <1gram(3%DV), Sugars 11grams, Vitamin C 2mg(3%DV), Dietary
Exchange: Fruit 1
I love an omelette for dinner.
ReplyDeleteTake 2 eggs per person, boiled potato, onion, bacon, garden peas and cheese.
Stir-fry cut onion, bacon, potato, add mixed eggs and peas. With cheese put under grill.
You can also choose anything from fridge: vegetables or sausage.
I'm British but have had many many years of making the Christmas Dinner, centering around the turkey. My recipe could be used as a side on your Thanksgiving table but it would be a wonderful accompiament for cold left over turkey the following day:
ReplyDeleteRecipe serves 2/3 but you can multiply it up for more servings.
. 1/2 butternut squash, onion squash or small crown Prince squash
. 2 tblsp extra virgin rapeseed or olive oil
. 2 cloves of garlic, sliced
. Several springs of thyme
. 2 small or 1 large red or white chicory bulb
. A few handfuls of blackberries, about 4oz
For the dressing:
. The juice of 1 small lemon
. 1 tsp runny honey
. 3 tblsp extra virgin rapeseed or olive oil
. 1/2 tsp thyme leaves
Preheat the oven at 180C / Gas mark 4.
Cut squash into wedges about 1" long at outside edge.
Place squash, skin still on, in a roasting tin.
Trickle over the oil, scatter over the garlic and thyme and season well with salt and pepper.
Roast for 45-50 minutes, turning the pieces over about halfway through, until the squash is tender and starting to caramelise.
Remove from the oven and allow to cool until just warm.
Cut the base from the chicory and separate the leaves. Add these to the cooled squash in the roasting tin, along with the blackberries.
Whisk the dressing ingredients together, adding salt and pepper to taste, then our over the fruit and veg.
Carefully "muddle" everything together in the dish, scraping up any sticky, sweet garlicky bits as you go.
Enjoy!
From Lewjacks@suddenlink.net
ReplyDeleteI tried to think of a recipe that was short, so here goes: Chocolate Covered Pecans Take a 1 lb. bag of pecan halves,shelled. Place on a cookie sheet in the oven on 225 degrees to roast them. Takes around 30 mins. They will sizzle when done. While these roast, melt 1 pkg of candy melting chocolate with 1/2 cup semi sweet morsels added in a double boiler.(does not work in the microwave).When the pecans are ready, I add them to the chocolate mixture and blend them in until well coated. Place waxed paper on your table, sit down, and using a fork, scoop up 3-4 pecans and place in a cluster on the wax paper. Continue to do this, until all have been done. If there is left over chocolate, you can dribble it onto any that need extra. Let them cool on wax paper, then place in tins or plastic containers. I usually put wax paper on the bottom. Enjoy! The treat is that the pecans are crispy from being roasted first.
Oh I sooo enjoy reading all the recipes!! Our take along cheese ball is always a big hit!
ReplyDelete2 8oz plugs of cream cheese
1 bundle green onions
1pkg chipped beef
Soften cream cheese, slice onions thin half way up the green, chop beef in small squares, mix it all up. Place it on plastic wrap and form into a ball. Serve with crackers.
This is green and red, perfect for the holidays.
Lyn (bobahbooe@aol.com)
O.K., this is going to be a long comment section on your blog. Thank you for the giveaway.
ReplyDeleteI will write the seven layer dip recepie, because it is whipped up in no time, just in case unexpected visitors may come.
You need:
-500 Gramm of Philadelphia cheese
-500 ml of Salsa, combine both of them really well.
-cut 1 onien, 2 tomatoes and lettuce in small pieces.
fill chesse and salsa dip in a square baking pan, add onien, lettuce and tomatoes in that order on top of the dip, sprinkle with shredded cheese and if you like olives. Serve with nacho chips.
Greetings,
Sylvia
Thank you again for the opportunity to win one of these fabulous magazines. Looking forward to your new mystery Grand Illusion.Here is my recipe.
ReplyDeleteMelt'n' Mix Shortbread.
250g butter, 1/3 cup icing sugar, 1/3 cup cornflour, 1/4 cup sugar, 1/2 teaspoon vanilla, 2 1/3 cups plain flour. Melt butter, allow to cool slightly. Place icing sugar and cornflour into a bowl, add sugar. Add butter and vanilla, beat mixture until thick and creamy. Press mixture into 18cm x 28cm tin, smooth over with spatula. Mark into fingers with sharp knife. Bake in moderate oven 30mins or until light golden. Cut into fingers whilst still warm. Cool in tin.
Lorraine from Australia.
One of my favourite recipes is beef stroganoff..
ReplyDeletePiece of rump steak cut into thin strips
250gm mushrooms thinly sliced
1/2 onion chopped
1 to 2 rasher of bacon, 2 tablespoons of tomato paste
sour cream.
quickly fry steak in butter and oil in batches untl brown. remove from pan.
fry bacon and onion until onion is soft add mushrooms and saute until soft.
add steak back to pan, mix in tomato paste and 1 tablespoon sour cream, season well with salt and pepper, stir together over med high heat util heated through. serve with boiled rice and extra sour cream.
Jenny
jennycam1@bigpond.com
Thank you for the giveaway...these are sooooooo good!!!
ReplyDeleteSoft Sugar Cookies
Original recipe makes 4 1/2 dozen Change Servings
2/3 cup shortening
2/3 cup butter
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/3 cup granulated sugar for decoration
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Roll dough into walnut sized balls and roll the balls in sugar. Place them on an unprepared cookie sheet about 2 inches apart.
3.Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.
this is such a cool giveaway, and 11/23 is my birthday!
ReplyDeleteMy favorite holiday recipe is vegan pumpkin pie
1 (16 ounce) can pumpkin puree or 1 (16 ounce) can fresh pumpkin puree or 1 (16 ounce) can fresh pureed butternut squash or 1 (16 ounce) can fresh pureed acorn squash or 1 (16 ounce) can fresh pureed sweet potatoes
3/4 cup brown sugar
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1 (10 ounce) package soft tofu, do not use low fat
1 (9 inch) pie shells, unbaked
Directions:
1
Preheat oven to 425°F.
2
Cream the tofu, pumpkin and sugar in a food processor; add salt and spices, and mix thoroughly.
3
Pour mixture into pie shell and bake for 15 minutes.
4
Lower heat to 350 F and bake for another 40 minutes.
5
Chill and serve.
http://www.food.com/recipe/pumpkin-pie-made-with-tofu-no-milk-or-eggs-78098
This comment has been removed by the author.
ReplyDeleteThis is a desert I make for christmas, it's very easy. It's a recept of Tessa Kiros from her book " ciao bella"
ReplyDeleteTiramisu
. 3 egs, the white and yellow apart
. 3 ts sugar
. 250 gram mascarpone
. 1 cup very strong coffee
. 3 spoon rum
. 30 lange vingers ( this are cookies of 10 cm each)
. cacao powder
Mix the white of the egs.
Mix the yellow of the egs.
Frist mix the yellow and the mascarpone , after that mix the white also through it.
Make the coffee with the rum.
Dope your cookies short in the coffe/ rum.
Start whit a little bit of mascarpone on the bottom.
Lay 10 of this cookies on the bottom.
The na row of the mascarpone.
Again 10 cookies and a row of mascarpone.
And again.
To finish a little bit cacao powder on the top.
I hope you can understand my english, I am dutch.
Groetjes Frea.
Really looking forward to the Grand Illusion!! And these wonderful blocks.
ReplyDeleteHere's a fab recipe that is just as delicious with nuts as without!
Snowdrop Cookies
2/3Cup Butter
1 Cup Ground Walnuts
*OR*
1/3 Cup Chopped Raisins plus 2/3 Cup Old Fashioned Rolled Oats, lightly ground with your fingers]
3 Tablespoons Sugar
1 Teaspoon Vanilla [a few drops of rosewater is optional, tastes great in small doses]
Powdered Sugar for rolling
Cream butter and other ingredients and work with fingers until well blended. Pinch off bits and roll in balls the size of large marbles. Bake on lightly buttered moderately hot oven (375* F) about 10 minutes. Roll While Hot in powdered sugar.
These are the cookies everybody always asks me the recipe for, and the no-nut version is truly as popular as the walnut version :)
To use with leftover ham and salmon, mix 2 parts sweet mustard with 1 part Dijon and you'll have a nice dipping sauce.
i have seen a few of the blocks in this issue and cant wait to get my hands on it! a friend shared her clever creation with me years ago. she gave me the bread recipe, but you can use just about any bread recipe, or even a frozen bread dough.
ReplyDeleteAFTER THANKSGIVING ROLLS
roll bread dough out in a large rectangle 1/4 to 1/3 inch thick.
layer leftovers over the top. put in whatever you like. some ideas...
mashed potatoes
stuffing
cranberry sauce
turkey bits
gravy
green bean casserole
candied yams
gently smoosh them down flat...
roll all this up like a cinnamon roll...
cut into slices like a cinnamon rolls...
bake at 350 until bread it cooked through...about 25 or 30 mins
serve while warm, eat cold on the go, or reheat later!
Hi Bonnie, love your Something Blue block - and the friend-story behind it makes it special....
ReplyDeleteTurkey Shepherd's Pie with Leftover Mashed Potatoes
Total Time:35 min
Prep:15 min
Cook:20 min
Ingredients
2 cups leftover turkey meat
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
2 bay leaves
1 teaspoon dried thyme
2 cups reduced-sodium chicken broth
1/2 cup frozen green peas
1 1/2 cups leftover mashed potatoes
Salt and pepper
Directions
Preheat oven to 400 degrees F.
In a large saucepan, combine turkey, carrots, celery, onion, bay leaves, and thyme. Pour over chicken broth and set pan over high heat. Bring to a boil. Reduce heat to medium and simmer 5 minutes, until liquid reduces slightly. Remove bay leaves. Remove from heat and stir in peas.
Transfer turkey mixture to a deep-dish pie plate or shallow casserole dish placed on a baking sheet. Spoon mashed potatoes over top and, using the back of a spoon, make an even layer.
Place pie on a baking sheet and bake 15 minutes, until top is golden brown and filling is bubbly.
Enjoy!
Carol
Faye Couch
ReplyDeletefayecouch05@yahoo.com
I have enjoyed keeping up with your quilting and your travels since I met you in London ky last year and a class in pigeon forge tn... Hope you have a good thanksgiving with the family and friends...
My recipe is peanut cookies
Easy and simple
2 cups peanut butter
2 cups sugar
2 eggs
1 tablespoon vanilla
In a mixing bowl add the 2 cups sugar,,mix in the eggs stir until well blended add vanilla and peanut butter. Stir until well mixed,, spoon or roll out dough on prepared cookie sheet,, bake on 350 for 17 minutes..
Makes about 2 dozen...
Hi Bonnie. What a great idea. Recipes for holidays. Thank you for the chance to win volume 10.
ReplyDeleteOur family doesn't like the pumpkin spicy pies. This recipe is a favorite. Usually we around ten of them for thanksgiving. Some to eat at dinner and whole pis claimed by some to take home. Here is the recipe:
Pumpkin pie:
2 cups pumpkin
2 eggs
3/4 cup sugar
1/2 teaspoon Salt
2 teaspoons vanilla flavoring
1 can evaporated milk (1 2/3 cups)
Heat oven to 425 degrees
Mix all ingredients and pour into pie shells. Bake 15 minutes then turn oven down to 350 degrees and bake for 45 minutes.
Use regular pie shells NOT deep dish
This jello salad is requested each year by family and friends for Thanksgiving and Christmas. It is a bit sweet so the little kids like it and and a cool change to all the warm foods. It is easy to double the recipe. Best of all it goes together fast the night before!
ReplyDeleteLime Jello Salad (from my Mom)
1 pkg. (3 oz.) Lime jello
3 oz. cream cheese
1 cup cold milk
1 can (6-8 oz.) crushed pineapple
Maraschino Cherries, quartered - optional
Handful nuts - optional
Dissolve lime jello in 1 cup hot water in blender. Add cream cheese. Blend. Add 1 cup cold milk and nuts if desired. Blend. Add crushed pineapple, juice, and all. Blend briefly. Hand stir in the Maraschino Cherries, which are a nice touch at Christmas time.
(I usually omit the nuts and cherries)
I'm excited to read the other recipes!
AS I can't get my Google Account to open...Lisa in Alaska at glboles@kpunet.net
Here you go:
ReplyDeleteClick to deleteSlap Ya Mama Green Bean Casserole
Ingredients:
•2 lbs fresh green beans; rinsed, ends cut off & halved
•4 slices of bacon, chopped into ¼” pieces
•2 cloves garlic, minced
•½ large onion, chopped
•4 Tbsp unsalted butter
•4 Tbsp all-purpose flour
•2 ½ cups milk
•½ cup half & half
•1 tsp light brown sugar
•1 ½ tsp Slap Ya Mama Original Blend Seasoning
•½ tsp Slap Ya Mama Hot Blend Seasoning
•1 cup grated sharp cheddar cheese
•1 jar (4oz) sliced pimentos, drained
•1 cup dried onions
Directions:
In a large pot, fill half with water, add a dash of salt and bring water a light boil. Drop green beans in boiling water and boil for 3 to 4 minutes. With a slotted spoon, remove from boiling water and immediately drop into a large bowl of ice water. Once the beans have cooled, drain and set aside.
Preheat oven to 350 degrees.
In a skillet over medium heat, add bacon pieces and cook for a couple minutes. Add onions and garlic to bacon and continue cooking for 3 to 5 minutes or until bacon is done and onions are translucent. Remove from heat and set aside.
In a large skillet over medium heat, melt butter. Once melted, sprinkle in flour, mix well and cook for 2 minutes. Add in milk and half and half. Continue cooking and mixing continuously until the sauce thickens, about 5 minutes. Add Slap Ya Mama Original and Hot Blend Seasonings, brown sugar and cheese. Mix well and stir until the cheese melts then remove from heat. Now combine pimentos and bacon & onion mixture into the white sauce and mix well. In a 1 ½ quart baking/casserole dish, combine green beans and sauce mixture. Mix well and spread evenly across dish. Top the mixture with crunchy onions and bake at 350 degrees for 30 minutes. Serve and enjoy!
Love your block! This is my family's favorite dip--it's delicious on baked potatoes too!
ReplyDeleteBaked Triple Veggie Dip from Kraft foods:
http://www.kraftrecipes.com/recipes/baked-triple-veggie-dip-74582.aspx
Bonnie I love this block...something blue fits it too. Love the string blocks included.
ReplyDeleteHi...I just recently did a post about a great pie recipe
ReplyDeletehttp://www.frugallittlebungalow.com/pie-oh-ever-right-recipe/
Bonnie your scrap saver system is amazing. I've spent the last fortnight wrangling my scraps. The diversity of fabrics in the blue block is a tribute to your creative vision.
ReplyDeleteSummer Christmases feature salads and seafood.
Beetroot Salad
1 bag baby spinich
1 tin baby beetroot ( pickled beets) drained
fetta cheese crumbled
walnuts decent handful
combine ingredients and dress with
a mixture of lemon juice
honey
mustard
olive oil and a small amount of warm water .
mix and dress the salad
We love these spinach balls on holidays when there are so many other goodies and you need a pick up "vegetable"....and the recipe makes a million of 'em!
ReplyDeleteThanks for the chance to enter!
nancymaslanka@gmail.com
http://m.allrecipes.com/recipe/25273/spinach-balls/
Hi Bonnie... beautiful block!
ReplyDeleteMy favorite Thanksgiving recipe is Cornbread dressing, but the recipe I love for leftovers is Turkey Gumbo. It was my grandmothers recipe (maybe ever her moms's)
TURKEY GUMBO
1 onion, chopped
1 bell pepper, chopped
4 stalks celery, chopped
1 garlic clove, minced
1 Tbs olive oil
10 oz. can tomato puree
Ba leaf
Turkey (leftover) chopped, about 16 oz.
3-4 Tbs flour
1 stick butter
1 small package frozen sliced okra
*Saute onion, bell pepper, celery an dgarlic in oil. Add tomato puree and let simmer. In a dutch oven add water to about 1/2 way full and add bay leaf. Add tomato mixture and salt and pepper. Put in turkey and let cook. I usually cook for an hour or two. In a small skillet, melt butter and add flour med heat, this makes a roux (not sure if I spelled that correct). Anyways it takes about 7 minutes to get this done. It should be the color of peanut butter. Add the "roux" to the cooking gumbo. BE CAREFUL.... sometime it splatters a little when you pour it in, I suggest having hot pads on your hands... ask me how I know. Stir and the gumbo will slightly thicken. Add okra and cook a little long until all heated through. Serve over rice...
Enjoy!!!
Angie Weldon
ta.weldon@yahoo.com
My favorite recipe came from an Aunt. Our Christmas custom was to have a Codfish dish and Rice pudding on Christmas eve. Here is the Rice pudding recipe from my Aunt.
ReplyDelete4 1/2 cups of milk
1/2 cup of uncooked long grain rice
1/2 cup sugar
1/2 tsp salt (optional)
1/2 cup raisins
1 teaspoon vanilla extract
ground cinnamon (optional)
Combine milk, rice, sugar and salt in a sauce pan and bring to boil over med heat stirring constantly. Pour into a greased 1 1/2 qt baking dish. cover and bake at 325 degrees for 45 min stirring every 15 min. Add raisins and vanilla recover and cook for 15 min more. sprinkle with Cinnamon. Serve warm or chilled.
Hello, Bonnie!
ReplyDeleteI'm just getting back into quilting. I love your blog and fb page. I love all things Thanksgiving but it would not be the same without a good cranberry sauce.
WHOLE CRANBERRY ORANGE SAUCE
Tart, whole berry cranberry sauce, a traditional holiday relish, is easy to put up in jars. In this recipe, the berries are accented with orange juice and sweetened with brown sugar.
36 oz. cranberries, fresh
12 oz. orange juice, from frozen concentrate
12 oz. water
1-1/2 cups brown sugar (use 1/4 cup less for a more tart flavor)
3 tablespoons cornstarch
1/4 cup water
Mix cranberries with orange juice, 12 oz. water and sugar. Cook mixture until it boils. Mix cornstarch w/ 1/4 c. water; stir into boiling berry mixture. Reduce heat and cook until the cranberries are as open as desired (3 minutes for partially open; 10 minutes for mostly open).
My favorite recipe for Thanksgiving from my mom that she made every year.
ReplyDeleteSausage Stuffing
ingredients
8 tbsp. butter (1 stick)
2 medium Granny Smith apples, coarsely chopped
3/4 lb. sweet Italian pork sausage, casing removed
1 large onion, chopped (about 1 cup)
2 stalks celery, chopped (about 1 cup)
4 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth
14 oz. (1 bag) Pepperidge Farm® Herb Seasoned Stuffing
16 oz. (about 2 cups) Pepperidge Farm® Whole Grain Seasoned Croutons
1/2 cup chopped fresh sage leaves
1 egg, beaten
directions
Heat 1 tablespoon butter in a 12-inch skillet over medium-high heat. Add the apples and cook for 5 minutes or until browned, stirring occasionally. Remove the apples from the skillet.
Heat 2 tablespoons butter in the skillet. Add the sausage, onion and celery and cook until the sausage is well browned, stirring often to separate meat. Stir in the broth and remaining butter and heat to a boil.
Stir the apples, stuffing, croutons, sage and egg in a large bowl. Add the sausage mixture and mix lightly. Spray a 3-quart shallow baking dish with vegetable cooking spray. Spoon the stuffing mixture into the baking dish. Cover the baking dish.
Bake at 350°F. for 45 minutes or until the stuffing mixture is hot.
Can't wait for the mystery to begin.
Marcia
My family loves sweet pea salad for holidays.
ReplyDelete2 cans Small sweet peas drained
1 can Small sweet peas with liquid
1 large onion chopped small
1 cup Mayo or Ranch dressing
1 tablespoon Tony's seasoning
Drain can of peas into sauce pan. Add onions and cook until onions are clear. Then add all three cans of peas and heat until all liquid is gone.
Pour into large bowl and add Mayo /Ranch dressing a little at a time Mix well. Add Tony's to taste.
Serve hot or chill.
My family likes it both ways. Sometimes by the time they have sampled it warm there is very little form the meal!
ok, my favorite recipe is for a mushroom appetizer.
ReplyDelete2 can mushrooms
1/2-3/4 c mayo
1/2-1 c shredded parmesan cheese
1-2 fresh garlic cloves, whole
salt
pepper
garlic powder
parsley, dried or fresh is fine.
1 crusty bread baguette
Preheat oven to 350.
mix the all ingredients, except the crusty bread and fresh garlic, let sit for a few minutes. cut the bread into slices and lightly toast in the oven. take bread out of oven and rub with fresh garlic. Put about a Tbsp of your mushroom mixture on each slice of bread and pop back in the oven until the cheese is melted. (Hide some for you to munch on later) and serve.
Thanks for the giveaway!
I almost feel like this is cheating but you asked form my favorite holiday recipe and it truly is stuffed dates.
ReplyDeleteStuffed Dates
Dates - Pitted
Walnuts
Powdered Sugar
Cut a slit down the side of the date and place a walnut half inside then roll this in powdered sugar. These are so yummy and I look forward to the them every year.
Best Turkey Stuffing
ReplyDelete3 cups fine bread crumbs
2 1/2 cups cooked rice
1/2 cup butter
1 tsp salt
1 tsp pepper
2 tsp sage or poultry seasoning
1 1/2 cups uncooked popcorn
Mix altogether and stuff your bird. Bake in oven at 350 degrees. The turkey is done when the popcorn pops and blows the @$$ off the turkey!!
GOTCHA!!!
Now I think that is a winning recipe! Love the 100 block issues here's hoping I win one!!
Simple Homemade Egg Noodles:
ReplyDelete3/4 cup wheat flour
1/4 cup white flour
2 eggs (free range is best to make it nice and bright yellow)
1 eggshell of water
a pinch of salt
Mix together. Knead. Roll out and cut into desired size. Some like them as large diamonds. Some like perfect strips. We're quilters... Cut triangles if you like. :)
Let dry for at least an hour.
Add to leftover turkey and broth. Enjoy!
What a great idea! Thanks for the giveaway. My kids enjoy green bean casserole for the holidays but I like to make....
ReplyDeleteTwice Baked Sweet Potatoes w/ Marshmallows!!!!
INGREDIENTS
8 medium sweet potatoes
⅓ cup unsalted butter, cut in ½-inch cubes
½ cup milk
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
kosher salt and freshly ground pepper
1 egg, lightly beaten
1 cup mini marshmallows
Special Equipment
Pastry bag and large star tip (optional)
PREPARATION
1. Preheat oven to 400°F.
2. Line two large, rimmed baking sheets with parchment paper, and set one aside for later. Pierce each sweet potato 4-5 times with a fork or knife, then place them on one of the large, lined baking sheets, and bake until tender and very soft all the way through (a knife should glide very easily through the center of the sweet potato), about 50 minutes.
3. Let sweet potatoes cool until you can handle them, about 10 minutes. Slice six of the sweet potatoes in half lengthwise, then carefully scoop out the flesh into a food processor fitted with the blade attachment, BE VERY CAREFUL to leave about a ½-inch layer of flesh on the skin (this is super important because it will help your sweet potatoes keep their shape).
4. Peel the remaining two sweet potatoes, discard the skins, cut each one into 3-4 pieces, and add the cooked sweet potato flesh to the food processor.
5. Replace the parchment paper on the baking sheet you used to bake the sweet potatoes, then lay the empty potato skins out, scooped-side up, on the two baking sheets, six to each sheet.
6. Add butter, milk, cinnamon and nutmeg to the sweet potatoes in food processor, and puree until smooth, stopping to scrape the sides if you have to. Season with salt and freshly ground pepper, add the beaten egg, and pulse a few times just until the egg is fully incorporated.
7. Transfer the mixture to a piping bag fitted with a large star tip. If there are any large chunks left in your sweet potato mixture, take them out and throw them away, otherwise they’ll block the tip of your piping bag. Pipe the mixture back into the sweet potato skins on the baking sheets in a swirl pattern going from one side to the other all the way down the sweet potato, making sure all of the potatoes are evenly filled. Top each sweet potato with 7-8 marshmallows, pressing them in just slightly.
6. Bake in the 400°F oven for 8-12 minutes, switching the baking sheets halfway, until the marshmallows are slightly browned.
So excited for your new giveaway and your "something blue" block is fabulous!
ReplyDeleteLorene
mkaylorene@yahoo.com
The BEST peanut clusters ever!
1 package semisweet chocolate chips
1 package butterscotch chips
4c dry roasted (or Spanish) peanuts
Melt chips in microwave safe bowl, stirring OFTEN. Once chips are melted, add peanuts and stir. Drop by teaspoons onto wax paper and leave at room temperature to set (~1 hour). Enjoy!
note: you can add more/less peanuts, if you want more/less coating! :)
Thanks Bonnie
ReplyDeleteThis is one of my favorites and is always a hit with my guests at Thanksgiving.
Ingredients
3 cups cold mashed sweet potatoes (without added milk or butter)
1/2 cup sugar
1/2 cup butter, melted
2 eggs, beaten
1/3 cup milk
1 teaspoon McCormick® Pure Vanilla Extract
1/2 cup flaked coconut
TOPPING:
1/2 cup packed brown sugar
1/2 cup chopped pecans
2 tablespoons butter, melted
1/4 cup all-purpose flour
Directions
In a bowl, beat sweet potatoes, sugar, butter, eggs, milk and vanilla until fluffy. Stir in coconut.
Spoon into a greased 2-1/2-qt. baking dish. Combine topping ingredients until well blended; sprinkle over sweet potatoes. Bake, uncovered, at 350° for 35-40 minutes or until golden brown. Yield: 8 servings.
Originally published as Sweet Potato Puff in Taste of Home December/January 1996, p8
Nutritional Facts
1 serving (1 each) equals 475 calories, 24 g fat (12 g saturated fat), 93 mg cholesterol, 202 mg sodium, 63 g carbohydrate, 3 g fiber, 5 g protein.
This is great! My recipe is super simple. Just 3 ngredients
ReplyDelete1 can Ro-tel tomatos
1 box Velveeta cheese
Corn chips
Cut up cheese in microwave safe bowl, add tomatos. Heat on high about 5 min til melted. Stir and eat with chips.
My all time favorite dip.
Thanks so much for the fabulous giveaway!
ReplyDeleteThis Derby Pie is a favorite recipe from my husband's family. Delicious and very easy to make.
Derby Pie
Ingredients:
2 eggs
1 cup sugar
1/2 cup melted butter
3 tablespoons bourbon
1 Teaspoon almond extract
1/4 cup corn starch
1 cup chopped walnuts
1 cup chocolate chips
1 pie shell
Beat eggs. Add sugar. Add melted butter, bourbon, and almond extract and mix. Blend in corn starch. Add nuts and chocolate chips. Pour into pie shell. Bake at 350 degrees for 50 minutes. Let cool for one hour and serve with whipped cream.
What a great giveaway! I love recipes and cooking almost as much as quilting. My recipe is a for a sweet snack. Graham Squares
ReplyDelete~Line a jelly roll pan (15 1/2 by 10 1/2) with aluminium foil.
~Arrange graham wafers on the foil.
~ Sprinkle 1 cup of silvered almonds on top of wafers.
~In a small saucepan put 1/2 lb of butter and 3/4 cup brown sugar. Bring to a boil and boil for 4
minutes watch closely.
~Pour over wafers and almonds.
~Bake 10 minutes at 350.
~ Cut while still warm.
~Enjoy!
What a neat idea, sharing recipes! I've been reading the store weekly ad and getting ideas! But my favorite is always leftovers. Dice leftover turkey and mix with stuffing ( not dressing, I live in the south!), whatever cranberries you like ( I grew up with jellied sauce so,that is what I use), add gravy, and warm through. Gravy can also go on at the end (warmed of course). It would make good sandwich filling, but I love it just the way it is. Add a green vegetable or salad and you're all set. I'm always sad when I run out of leftovers.
ReplyDeleteDonna
love your block Bonnie, You are the one quilter I follow love your mysteries, have yet to do one thought it is a time thing as I work full time, one day I will be able to participate . below is a turkey rub I use I also inject it it is awesome
ReplyDeleteHerb Turkey Rub
Submitted By: VRSHERREN
Photo By: Baricat
Prep Time: 10 Minutes
Ready In: 20 Minutes
Servings: 12
"This herb rub is great on all meats, fish, and poultry, but it's perfect for the Thanksgiving bird!"
INGREDIENTS:
4 teaspoons chopped fresh rosemary
leaves
4 teaspoons chopped fresh thyme
4 teaspoons minced onion
4 teaspoons minced garlic
1/4 cup white wine Worcestershire
sauce
2 teaspoons coarse kosher salt
1/2 teaspoon ground black pepper
1/4 cup olive oil
DIRECTIONS:
1.In a blender or food processor, mix rosemary, thyme, onion, garlic, white wine Worcestershire sauce, coarse salt, pepper, and olive oil. Pulse until well blended. Cover, and chill in the refrigerator at least 10 minutes before rubbing under turkey skin or injecting into meat as desired.ALL RIGHTS RESERVED © 2013 Allrecipes.comPrinted from Allrecipes.com 11/10/2013
Thanks for the opportunity to enter your drawing. My recipe is for Pecan Pie Bars.
ReplyDeleteIngredients:
1 can crescent rolls
1/4 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
2 Tbsp butter or margarine,melted
1 tsp vanilla
1 egg, beaten
Heat oven to 350°F. Unroll dough and press in bottom and 1/2 inch up sides of a 9x13-inch pan. Firmly press perforations to seal. Bake 8 minutes. Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust. Bake 18 to 22 minutes longer or until golden brown.
Cool completely (about 1 hour), cut into bars and enjoy.
turkey gravy....of course you need turkey and mashed potatoes with it!
ReplyDeleteLove your block...combining string piecing with blocks....genius!
Rosalie
rjoehnk@txwinet.com
Christmas Baklava
ReplyDelete1 pound chopped mixed nuts
1 teaspoon ground cinnamon
1 (16 ounce) package phyllo dough
1 cup butter, melted
1 cup white sugar
1 cup water
1/2 cup honey
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
Directions
Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
Toss together cinnamon and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.
Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.
Bake in preheated oven 50 minutes, until golden and crisp.
While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon zest, reduce heat and simmer 20 minutes.
Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. ENJOY!
anita.logan@gmail.com
Okay you asked for it - you now have THE family recipe for sweet potatoes.
ReplyDeleteSweet Potato Muggin
1 Medium can yams or sweet potatoes
½ stick butter
2T C molasses
2 T sugar
juice of ½ lemon
1 t salt
2 T orange juice
½ t of pumpkin pie spice.
Mix all of this together then add 3 or 4 eggs and mix some more add 1/3 cup pecans chopped coarsely stir and then put in a greased flat baking dish. Bake in 350 oven about 30 minutes or until the top begins to dry out. Cover with marshmallows and then put in oven until the marshmallows are toasted that beautiful fawn brown.
Love the block. Blue is my favorite color too.
ReplyDeleteRaspberry Cake Bars
1 package sugar cookie dough
3/4 teaspoon lemon extract
1/2 cup seedless raspberry jam
1/4 cup chopped pecans
Heat oven to 350. Line 8 inch pan with tin foil.
Mix cookie dough with lemon extract. Press 2/3 of dough into pan. Spread jam on dough. Crumble rest of dough on top. Scatter pecans. Bake 35 minutes.
Bonnie, I Love your block. It is beautiful.
ReplyDeleteMy recipe is Choc Chip Pudding cookies.
2 1/4 c. flour
1 tsp. baking soda
1 c. softened butter
1/4 c. sugar
3/4 c. firmly packed brown sugar
1 tsp. vanilla
1 pkg. (4 oz. serving) instant vanilla pudding
2 eggs
1 pkg. (12 oz.) chocolate chips
1 c. nuts (opt.)
Combine butter, the sugars, vanilla and pudding mix in large bowl. Beat until creamy. Then beat in eggs. Gradually add flour, soda, chips and nuts. Batter will be stiff. Drop by teaspoonful, about 2 inches apart on ungreased cookie sheet. Bake at 375 degrees for 8 to 10 minutes. Makes 7 dozen.
For chocolate chip cookies, use chocolate flavor instant pudding.
Ellen Reeher Morris Straitcrazy0308@aol.com
Yay!!! How fun is this!!! my favorite recipe..hmm..so many! Okay: Grasshopper Pie
ReplyDeleteCrust:
30 Oreos, Crushed/crumbed
mix in 8 T melted butter.
Pat down in 9x13 pan, fridge.
Pie:
Melt 48 large marshmallow in 1 1/3 c milk. Cool. Whip 1 pt whip cream. Fold into cooled 'mallows.
Add 2 shots each, crème de menthe & crème de cacao, gently mixing. Pour on Oreo crust. Sprinkle 6-8 crushed oreo's on top. Chill till served.
YUM!
Lynne - lhoovini@aol.com
The Only Cranberry Sauce You Will Ever Need:
ReplyDeleteOne bag fresh cranberries
One cup sugar
One cup water
Combine, cook, cool!
Great with turkey, stuffing and gravy when you need sustenance to keep you quilting!
Our family favorite with turkey left overs is to cut turkey (lgt and dark meat) into bite size pieces, mix with left over dressing and gravy (you need quite a bit of gravy)heat and serve over bread as an open face sandwich or serve on left over mashed potatoes.
ReplyDeleteWe prefer this to the original turkey and trimming dinner.
Easy cheeseball...soften 8oz pkg of cream cheese and mix with wispride cheese spread...form ball...roll into chopped walnuts or pecans...wrap in waxpaper and refridgerate. Serve with crackers
ReplyDeleteI love Pinwheel Fancy. So cute. Here is one of my favorite recipes:
ReplyDeleteCrock Pot Candy ("Mr. Bud Candy")
added by Donna Brown
This is my daughter's recipe that she makes for fund raisers, church, to give away on trays, etc. because it's so good and it makes a lot. An older man at her church named Mr. Bud makes it a lot and gave her the recipe, so they all call it Mr. Bud candy.
Ingredients
1 jar(s) (16 oz.) dry roasted, unsalted peanuts
1 jar(s) (16 oz.) dry roasted, salted peanuts
1 pkg (12 oz.) semi-sweet chocolate chips
4 oz sweetened german chocolate (green packaging), broken into pieces
3 lb (two 24 oz. pkgs.) white almond bark, broken into pieces [there are several different brands, you'll just have to use the brand found in your area. manufacturer's have lowered the ounces in some packaging, so use the equivlaent of 3 lbs.
(some packages of almond bark may have candy coating on the package)
Directions
1. Put ingredients into a 4 or 5-quart crockpot in EXACT order as listed. Cover and cook on LOWEST setting [on your appliance] for 3 hours. DO NOT remove lid! Turn off and allow to cool slightly. Mixture will not be melted but will be soft. Mix thoroughly and drop by teaspoon size cookie dropper or a teaspoon onto wax paper. Let cool thoroughly. Makes approximately 150 - 170 pieces, depending, of course, on how large you make the pieces. NOTE: This candy is made best by following the recipe to the letter. Make other variations and changes at your own risk, [for example, using pecans or almonds in place of peanuts; white chocolate chips instead of almond bark, etc.] as this is the voice of experience speaking. Please take into consideration that it may alter the quality of the finished product. Thank you and LOL! **NOTE: There seems to be discrepencies in the terms crockpot and slow cooker. This recipe is for a crockpot which, when on low, will only melt the ingredients. A slow cooker will get hotter and start to cook the ingredients, thus resulting in an inferior product. Please be aware of what kind of appliance you have. It seems the older "crockpot" works best. There have been some who have burned their ingredients because their appliance is too hot. The makers and manufacturers of these appliances seem to interchange the description of their appliances calling slow cookers crockpots. It seems that Rival owns the name crockpot, therefore, others can't use the name crockpot, they are slow cookers. It's very confusing, but slow cookers, indeed, cook hotter, which could result in burning of this recipe. There are many discussions and explanations of this subject within the comments.
2. ***NOTE I've been asked to add this note. If your crockpot appliance is below 275 watts, you should not have any problem with the candy burning if you follow the ingredients and the directions, however, all crockpots are different, so please pay attention to your cooking process. Look on the bottom of your appliance to see the wattage. The new crockpots get hotter than the older crockpots and the slow cookers get even hotter.
3. DISCLAIMER: I have not made 1/2 a recipe, used peanut butter chips, mint chips, almonds, pecans, coconut or any other ingredients other than what the recipe calls for,(except for caramel and it was a disaster and I threw it away), I have not made it in the microwave nor have I made it on top of the stove, as this is a crockpot recipe, therefore, if you want to use any other ingredients or make it any other way, please do so, but it may not have the same consistency, texture, taste, nor gloss that this one has and the end results may not be the quality you are hoping for.
I don't think stuffing can have too much celery, sage or breakfast sausage, and it's always best when eaten with a bite of canned cranberry sauce on the fork as well! Simple enough recipe, there!
ReplyDeleteI'm Gina from Houston TX, and my email is whois2313@gmail.com
Hot Chicken or Turkey Salad
ReplyDelete3 c. chopped turkey
1 c. chopped celery
1 c. chopped onion
3/4 c. chopped green pepper
1 c grated cheddar cheese
1 c. mayonnaise
Combine all of the above. Salt and pepper to taste. Place in casserole dish. Spread bread crumbs over top. Bake 40 min. at 350 degrees.
Love the blue block.
Thanks for adding me to your giveaway!
ReplyDeleteHere's my holiday recipe:
Cranberry Almond Oatmeal Cookies
These are my favorite cookies to make. The cranberries are nice for the holidays, but the flavor in these are scrumptious all year ’round. This is my own special take on a classic.
1/2 lb (2 sticks) butter
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1+1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
3 cups oatmeal
1/2 cup chopped dried cranberries
1/2 cup slivered almonds
1/2 cup white chocolate chips
Preheat oven to 350 degrees.
Beat together butter and sugars until creamy.
Add eggs and vanilla. Beat together.
Add flour, baking soda, cinnamon, and salt. Mix well.
Add oatmeal. Mix well.
Add cranberries and almonds. Mix well.
Add white chocolate chips. Mix.
Drop by rounded tablespoons onto ungreased cookie sheet.
Bake about 12-14 minutes.
Yummy!
Warning: If you plan on eating some of these yourself, stash a few off to the side. These have a way of magically disappearing off the plate very quickly…
Love your block. I am definitely going to make a quilt with it. My favorite recipe is for cranberry sauce.
ReplyDeleteIngredients:
6 ounces frozen cranberries
6 ounces frozen sweet cherries
¾ cup apple juice (I like Martinelli’s brand)
½ teaspoon minced ginger
Pinch of salt
1 to 2 tablespoons honey (optional)
Put all the ingredients except the honey in a sauce pan and heat to a low boil. Cook 8-10 minutes. Take off the heat and add the honey, can be made up to 3 days ahead.
Good Morning Bonnie,
ReplyDeletePlease don't enter me for the giveaway, I am a tester and get my own copies. I do though, want to share my favorite recipe. I always make it for retreats and my most requested recipe. Thought I would share. It is amazing and now this year will make it to the Thanksgiving table as a side dish. May your Thanksgiving be plentiful and fun!
Cowboy Caviar
Mix in large bowl:
1 cup diced celery
1 medium white onion, diced
½ cup diced green pepper
½ cup diced red pepper
½ cup diced yellow pepper
3 jalapenos(seeds and membranes removed) finely diced
NOTE: You want the flavor, not the heat. If you like it spicy, adjust accordingly by putting in some of the seeds. USE GLOVES, I cut them in half and scoop the seeds and membranes out with the tip of a spoon.
2 cans black-eyed peas, rinsed
2 cans white beans, rinsed
2 cans pinto beans, rinsed
2 cans shoepeg corn(white), drained
1 cup chopped cilantro DO NOT ADD AT THIS TIME, KEEP IN SEPARATE CONTAINER
Dressing
1 cup vegetable oil (I use canola)
½ cup vinegar (I use white)
1/3 cup sugar
2 teaspoons salt
1 teaspoon pepper
Mix in glass jar. I shake it very well and then let it sit for 5 minutes and shake again.
Pour over bean mixture and let set at least overnight.
To serve:
Use a slotted spoon and put the amount you desire in a serving bowl.
Add cilantro proportionately, only to what you are serving
This will keep for a week or so if you don’t add the cilantro until serving time. It has never lasted that long around here.
I usually serve it with Tostitos Scoops as an appetizer.
Many times I will eat it as a side dish.
I would love to win. My recipe is a cherry cheesecake that you don't have to cook. First off you need a Graham cracker pie shell, ingredients for cheesecak, 1 8 oz bar of cream cheese softened, 1 tsp vanilla, 1 can sweetened condense milk, 1\3 cup lemon juice and one can of cherry pie filling. Mix cream cheese, sweetened condensed milk, vanilla, and lemon juice until smooth. Pour into pie shell and refrigerate up three hours or over night. Cut and serve.
ReplyDeleteSondra Kendall, smkendal@swbell.net. I hope I win.
Bonnie would love one of the three prizes. Thanks for all you do. Will be seeing you in McKinney texas in January. Here's my recipe we call it CAMP STEW great for anytime but especially for new yeArs when we are ready for something besides Turkey. 1
ReplyDelete1 pound ground meat
Onion to taste
Brown and drain . Place in crock pot and add the following:
1 can nominee
1 can minestrone soup
1can rotel
1 can kidney beans
1can ranch style beans
1can black eyed peas
1 tsp chili powder
Cook in crock pot 6to8 hrs . Serve with fruits and shredded cheese.
Wonderful article and awesome comments! Let me join in with a holiday favorite from Texas (caution - it can be addictive):
ReplyDeleteCRANBERRY SALSA
1 pkg. fresh cranberries, chopped (use food processor)
1 8oz can crushed pineapple (drained)
2/3 cup sugar (can used Splenda)
1/2 cup green pepper, finely chopped
2 Tablespoons finely chopped onion
1 jalapeno pepper, seeded and chopped
1/4 teaspoon salt
1/4 teaspoon fresh cilantro, chopped
Mix all together in a bowl, then cover (sealed well) and chill for at least two hours to allow the flavors to blend. I don't how long it will stay good because it's gone so quickly!
I love your block. My favorite recipe is the next one I see on the computer. Every day I find more and more things I want to make. The most decadent one recently was a German chocolate cake with turtle icing consisting of melted Carmela and pecans as the icing. Janie Steele. rodnjane@aol.com
ReplyDeleteMine is for left over turkey also. In a baking dish layer left over turkey, and stuffing on top. Mix one can of cream of turkey soup with 1/2 can of left over gravy and pour over top of baking dish. Heat at 350' for 30" or until hot. Optional: place slices canned jellied cranberry sauce on top and serve.
ReplyDeleteThanks for the giveaway. Hope I win.
this is my families fav. appetizer.
ReplyDeleteLayered Vegetable Taco Dip
4 oz. cream cheese
1 c. sour cream
1 1/2 T. taco seasoning
1/2 c. taco sauce
1/4 c. onion, chopped
1 1/2 c. lettuce, shredded
1 tomato, chopped
1.4 lb. Cheddar Cheese, grated
Mix cream cheese and sour cream. Add taco seasoning. Spread evenly in bottom of an 8 x 8 pan. Spread taco sauce on top. Then layer onions, lettuce and tomato. Top with grated cheese. Serve with sturdy tortilla chips.
Hi Bonnie,
ReplyDeletelove your work....and webcam and mysteries and patterns.
Here's a family favourite recipe:
Snowballs
Bring to a boil:
1/2 cup butter
1/2 cup milk
2 cups sugar
let cool slightly
then add:
2 tsp cocoa
2 cups fine coconut
2 cups oatmeal
1 tap vanilla
roll into balls, then roll in fine coconut. cool in fridge
Great block!! Here is my alternative to Watergate salad. Cook 2 boxes Jello Cook & Serve tapioca pudding, a 3-oz pkg of orange Jello and a cup of water until lightly thick. Cool. Stir in 2 cans of mandarin oranges and and 8-oz container of Cool Whip. Chill and serve.
ReplyDeleteLove the new block! Love to be in a give away. Fav recipe.... easy and fast:
ReplyDeleteGREEN BEAN ALMONDINE
1/2 C almonds (or more)
2-4 tbls butter
1-2 can whole green beans drained
Soy sauce
In a skilllet w a lid. Brown (lightly) almonds in butter, add as needed
when browned LIGHTLY on both sides and W/O butter burning add drained beans cover and steam till beans are hot, stirring as needed to keep almosnds from burning.
Before serving, add soy sauce and cover again. for 1-2 min.
Easy Fast, and no matter how much I make it's always GONE.
Thanks for the chance to win. This is a family favorite at our house at Thanksgiving or Christmas.
ReplyDeleteBaby Pearl Tapioca
4 c. boiling water
1/2 c. baby pearl tapioca
Simmer 20 min.
Add 1 c. sugar
1 package jello
Refrigerate 1-2 hours.
Add 1 carton Cool Whip and desired fruit.
Possible combinations:
orange jello & 2 cans mandarin oranges
strawberry jello with fresh or frozen whole strawberries
lime jello and pineapple
raspberry jello with fresh or frozen whole raspberries
Our favorite is made with strawberries.
Thanks.
twowaals@mahaska.org
My favourite is a advent tiramisu
ReplyDelete200g whipping cream
250 g mascarpone
250 g quark (curd)
100 g sugar
1 pack. Vanilla sugar
200 g Spekulatius biscuits
400 g berries, mixed frozen,
powdered sugar and cinnamon
Instructions:
First, beat the sweet cream until stiff. Then mix mascarpone, quark, sugar and vanilla sugar and fold in the whipped cream.
Spread in a glass dish half of the cream cover with the spekulatis biscuits and the frozen berries. Then spread the rest of the cream over the berries and leave the dessert at least five hours in a cool place (or overnight in the fridge) so that the biscuits can soak up the juice of the berries.
Sprinkle with powdered sugar and cinnamon before serving.
http://www.chefkoch.de/rezepte/1125741219057009/Advent-Tiramisu.html
Hope you like it!
And I love your block!
Hello Bonnie! This is a great idea! So many wonderful recipes to try - makes us ALL winners.
ReplyDeleteI make homemade hot pepper jelly and mix it with cream cheese for a delightfully sweet and hot dip for pretzels. The hot pepper jelly is great on turkey sandwiches, too.
Anita
perhapstoday@twc.com
I love this time of year and I would love love love to win! Here is something I use for leftovers after Thanksgiving:
ReplyDeleteA tasty turkey casserole with rice.
Cook Time: 30 minutes
Total Time: 30 minutes
Ingredients:
• 2 1/2 to 3 cups cooked rice
• 1/4 tablespoons finely chopped onion
• 1 teaspoon curry powder
• 2 cups diced cooked turkey
• 6 pimiento-stuffed olives, sliced
• 1 can cream of mushroom soup
• 1/2 cup milk
• 1/2 cup grated Cheddar cheese
• 1/4 cup cornflake crumbs or other crumb topping
Preparation:
Combine cooked rice, curry powder, chopped onion; put in a shallow baking dish. Top rice mixture with diced turkey and sprinkle with olives. Mix soup with milk, pour over turkey. Sprinkle cheese and cornflake crumbs over top. Bake at 350° for 30 minutes.
Serves 6.
Hi Bonnie! My favorite holiday recipe would have to be Butterhorns. I got the recipe from my sister-in-law and they are light & delicious. Plus they are not that hard to make!! I use a crimped pie crust cutter to make my wedges ... PRETTY!
ReplyDelete Butterhorns
1 C softened butter (margarine)
1 C granulated sugar
2 C flour
1 C chopped nuts
1 egg yolk
2 t cinnamon
¾ C sour cream
Mix butter and flour together. Mix egg and sour cream and combine with flour and butter mixture. Chill dough for at least 2 hours. Divide into thirds and roll out until slightly bigger than a pie plate, thin. Combine sugar, nuts and cinnamon and sprinkle mixture on dough. Cut dough into pie wedges (about 2 ½” wide, each third making approx. 14 wedges.) Roll up starting from large end. Bake 25-30 mins at 375º. ~ Betty Stacey
Hi Bonnie, thanks for the chance to win! It is fun looking thru all of the recipes. This cranberry recipe is so good, unexpected texture, and my most requested potluck recipe. Sherry swhalen944@yahoo.com
ReplyDeleteSugared Cranberries
2 cups granulated sugar
2 cups water
2 cups fresh cranberries
3/4 cup superfine sugar
1. Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves.
2. Bring to a simmer; remove from heat.
3. (Do not boil or the cranberries may pop when added.) Stir in cranberries; pour mixture into a bowl.
4. Cover and refrigerate 8 hours or overnight.
5. Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired.
6. Place superfine sugar in a shallow dish.
7. Add the cranberries, rolling to coat with sugar.
8. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.
9. Note: The steeping liquid clings to the berries and helps the sugar adhere.
10. Store in an airtight container in a cool place for up to a week.
Doctored-up zucchini...
ReplyDeleteSlice up some zucchini, onion, and mushrooms.
Saute each veggie separately in butter or oil over low to medium heat until desired doneness.
Mix together and serve.
Optional: Add some crumbled crispy bacon.
Note: The veggies retain their individual flavors better when sauteed separately.
Ellee in CA -- soparkaveataoldotcom
Love your Something Blue block and the one in the next issue of Quiltmaker. You are such a talented lady! Thank you for sharing with us every day.
ReplyDeleteHere is my favorite holiday condiment:
Cranberry Relish
3 cups cranberries
1 cup apple juice or water
1 cup sugar
1/4 tsp allspice
Combine above and bring to a boil. Simmer uncovered 5 minutes.
ADD: 1 large apple, chopped
Cook 5 minutes more or until apples are softened.
Serve warm or chilled.
Bonnie, Thank You for all your wonderful gifts you give us. Your blocks are amazing!! And all these recipes are making me hungry and with this freezing weather it makes me want to bake all day!!
ReplyDeleteThis is a recipe I got a LONG time ago from the daycare I worked at. The lady that was our cook was trying different recipes to change it up and give the kids something different to eat. They LOVED it. And it is a great way to use leftover turkey.
Chicken Spaghetti
1lb spaghetti
3 small cans of chicken (I just use leftover chicken or turkey and I don't measure I just add what I think it needs)
2 cans Cream of Mushroom Soup
1 can of Chicken broth
1 small jar Pimentos
1 onion*, finely chopped
1 green pepper, chopped
1-2 tablespoons butter
1 lb Velveeta cheese, sliced (I use a little over 1 1/2 lbs of cheese)
Pre-heat oven to 350 degrees
Lightly grease a 11 x 13 baking dish. (I use the next size up dish, my family loves cheese, so I will add more then called for and it is a little much for 11x13)
Cook spaghetti, drain and rinse.
Saute chopped onion and green pepper in butter (use amount you prefer.)
Combine Cream of Mushroom, broth, chicken/turkey, pimentos in a bowl mix well. When onion and green peppers are done, add to this mixture.
Now to assemble:
Layer in casserole dish -
spaghetti - soup mixture - then sliced cheese. Repeat until all ingredients are used.
Bake until bubbly and cheese is brown. About 30 - 45 mins.
*My daughter can not eat raw/cooked onions but can tolerate a small amount of minced onions. So when making soup mixture, I make it before sauteing peppers, so onions have time to rehydrate.
pmallow at gmail dot com
My favorite holiday recipe is the easiest one I know, when we're all too busy, and running from one event to another. This is a simple crock-pot recipe that can be started in less than 2 minutes in the morning, cooks quietly all day on the counter, and is ready to grab in time to run out the door for the pot-luck event in the evening:
ReplyDeleteCombine in a crock pot:
1 large bag of frozen meatballs
1 32 oz. jar grape jelly (not jam)
1 12 oz. jar chili sauce (I use Heinz)
Pour the jelly and chili sauce over the meatballs (no stirring necessary), and place crock pot on "low" setting for several hours. Stir once during the day, and once when you're ready to grab and go. Leftovers (if there are any!) are always popular in meatball sub sandwiches with a little melted provolone cheese on top.
Lisa
Would love to win the new 100 Blocks magazine. Following is one of my favorite recipes for left-over turkey. It's from a Methodist Church cook book!
ReplyDeleteBaked Turkey Souffle
8 slices white bread, crusts removed
4 cups cooked turkey, diced
9 slices sharp cheddar cheese
1/2 lb. mushrooms (optional)
1 2 oz. jar pimento
1 8 oz can sliced water chestnuts, drained
1/2 cup Miracle Whip (I use Lite)
4 eggs, well beaten
2 cups milk (I use nonfat)
1 10 3/4 oz can Cream of Mushroom soup (I use Healthy Request)
1 10 3/4 oz can Cream of Chicken soup (I use Healthy Request)
2 cups bread crumbs (from crusts)
1/4 cup melted butter
Line a 9x12 pan with slices of bread. Sprinkle meat over bread. Lay cheese slices over meat. Sprinkle on mushrooms, pimentos and water chestnuts. In large mixer bowl mix salad dressing, eggs, milk, soups and blend well. Pour this over mixture in pan. Cover and refrigerate overnight. Bake at 350 for 1 hour and 30 minutes or until set in middle. Uncover and sprinkle on the crumbs mixed with melted butter for the last 15 minutes. Will freeze unbaked.
Anita Balgenorth
anita.balgenorth@gmail.com
I love Fruit Salad.
ReplyDeleteCut, slice or dice:
Apples, Oranges, Bananas, Pineapple, peaches, grapes, pears...whatever fresh fruit is available. (You can also add a can of chunck mixed fruit - drained overnight)
I pint of heavy whipping cream whipped till very soft and add sprinkle of sugar and cap of vanilla then whip till chuncky.
Fold whipped cream into fruit - yummmmm.
Mashed Potato Casserole
ReplyDeleteMake one box of instant mashed potatoes according to package directions.
Mix in 8 oz. softened cream cheese, 1 cup sour cream. Mix all together. Taste. Add more sour cream or cream cheese if needed. Put in casserole dish and bake at 350 about 30 minutes. Sometimes I add a crushed clove of garlic, sometimes I put butter or paprika on top.
I thought this one looked amazing!http://www.yummly.com/recipe/Apple-Pie-Crescents-768343
ReplyDeleteHopefully the link works for everyone.
Thank you Bonnie.
Can I tell you what I don't like... cranberry sauce that plops out of a can! It is so easy to make real cranberry sauce!
ReplyDeletea bag of cranberries
1 Cup sugar
1 Cup Orange Juice
THAT'S IT!!
put them in a pan and the smell... AMAZING!!
I honestly just love to cook! So maybe that's part of it!! ;0)
Congratulations on 9 years in a row! We don't really have favorites with holiday meals here, we like to use that time to experiment on different things. We have a couple of desserts that we enjoy, but that is everyone I think. My oldest daughter has found something that we have to make this year on Pinterest. I know it's just pizza, but the shape is just too cute to resist. I have copied the post link so you guys can see it.
ReplyDeletehttp://www.getcreativejuice.com/2013/12/holiday-snowman-pizza.html
Can't wait for your mystery to start next week. I'm even going to skip Black Friday shopping for it :)
Peanut Butter Balls
ReplyDelete18 oz. jar Peanut Butter
1/4 cup Butter
2 cups powdered sugar
1/2 tsp. vanilla extract
12 oz. bag Nestle's semi-sweet chocolate morsels
Mix peanut butter, butter, vanilla extract, & powdered sugar in a bowl until combined.
Shape mixture into 1 inch balls & place on baking sheet. Place in freezer for 20 minutes so they will be easier to work with.
Melt chocolate morsel in the microwave according to package directions.
Using a toothpick, dip each peanut butter ball into the melted chocolate to coat. Let excess chocolate drip off before returning to the baking sheet.
Once chocolate coating has hardened, store the peanut butter balls in a sealed container in the refrigerator.
ENJOY!
Love, love, love your block! Always do!
ReplyDeleteMEMA’S HOMEMADE VEGETABLE SOUP
• PLACE ABOUT 3 QUARTS OF WATER INTO A LARGE BOILER.
• ADD ABOUT 2 TSP SALT.
• PUT IN A CHOPPED ONION (MAY USE FROZEN CHOPPED ONION) AND BRING TO A ROLLING BOIL.
• ADD A SOUP BONE OR TWO WITH MEAT ON IF YOU HAVE IT
• ADD ABOUT A POUND OF GROUND CHUCK (OR DEER IF AVAILABLE) (MADE INTO MEATBALL SIZE) OR CAN USE A POUND OF STEW BEEF.
• ADD 2 CHICKEN BOUILLON CUBES
• ADD SEASONINGS AS DESIRED. ONE OF MY FAVORITES IS “MS. DASH ORIGINAL” ABOUT A TSP OR SO. I ALWAYS ADD ABOUT A TSP OF GARLIC POWDER OR A COUPLE CLOVES OF MINCED FRESH GARLIC. MAY ADD A LITTLE ITALIAN SEASONING, PARSLEY FLAKES, CELERY FLAKES OR SEEDS.
• NOW BRING ALL BACK TO ROLLING BOIL. TURN HEAT DOWN UNTIL SIMMERING AND SIMMER ABOUT 2 HOURS.
• NEXT ADD 2 PACKAGES FROZEN SOUP MIX VEGETABLES, ONE PKG FROZ VEG GUMBO MIX, ONE CAN OF DICED TOMATOES, 1 CAN OF CAMPBELLS TOMATO SOUP. AT THIS TIME, ANY OTHER VEGIES MAY BE ADDED IF DESIRED. I USUALLY ADD A HANDFUL OF EACH: WHOLE KERNEL CORN, BLACKEYE PEAS, BABY LIMA BEANS, GREEN BEANS, ETC. ALL FROZ.
• BRING BACK TO A BOIL AND REDUCE HEAT AGAIN TO SIMMER AND LET COOK UNTIL ALL VEGIES ARE TENDER….I’D SAY ABOUT 30 MIN.
• MY MOTHER USED TO ADD A HANDFUL OF SPAGHETTI PASTA BROKEN INTO 3” PIECES OR SO..DURING THE LAST FEW MIN OF COOKING….SHE LIKED THIS.
• THIS MAKES A BIG POT FULL, BUT FREEZES WELL IF there are LEFTOVERS.
• SERVE WITH BIG SLICE OF BUTTERED CORNBREAD AND ICED TEA.
• ENJOY
P.S. THIS RECIPE IS AS CLOSE AS I CAN GET TO HOW I MAKE SOUP BC IT CAN BE TWEAKED A NUMBER OF WAYS TO OBTAIN THE RESULTS YOU WANT. ALMOST ALL INGREDIENTS AS ESTIMATED. I DON’T ADD PEPPER UNTIL IT IS SERVED BC SOMEHOW IT GETS REALLY HOT ..PEPPERY HOT…WHEN ADDED EARLIER.
Turkey Hash,my grandma's recipe
ReplyDeleteAbout 1 1/2 cups cubed leftover turkey
1 onion chopped
1/2 cup celery chopped, from your veggie plate
1/2 cup carrots, chopped
About 1/2- 1 cup leftover dressing
1/2 corn, maybe leftover
1/2 cup green beans, again leftover
Small amount olive oil
Sauté onions, celery, carrots in olive oil until soft. Put a small amount of the dressing and about 1/2 cup chicken broth or water then add turkey and veggies. After this is hot stir in the rest of the dressing. Serve with the left over green salad and rolls.
Sherry Walker in southeast Texas
My favorite recipe to use at holiday time is home made cheese ball. Super easy to make!
ReplyDelete2 8 oz blocks of softened cream cheese.
2 sticks of softened margarine
1 envelope of dry onion soup mix
1 cup of shredded cheddar cheese
1 cup of shredded colby cheese
Mix all ingredients together. Shape into balls. Roll in chopped nuts. Wrap in plastic wrap and store in a ziploc type bag. Refrigerate over night (if you can wait that long!). Serve with crackers, pretzels, or whatever your favorite salty snacky food is.
Love the Blue Block! Looking forward to the Grand Illusion. Here is a leftover I eat every year.
ReplyDeleteCranky Turkey Sandwiches
~Any Left over bread (I like sourdough myself)
~Spread both inner sides w/left over cranberry sauce
~Layer atop cranberry sauce baby spinach
~Cheese Slice is next (I like provolone or fontina)
~Leftover Turkey in the middle.
Sandwich can be grilled, toasted, Panini pressed or just cold. (I Panini press mine)
My very favorite leftovers recipe is Good Housekeeping's Turkey Tetrazzini recipe. I don't feel right copying and pasting it here because of copyright, so I am linking to it. http://www.goodhousekeeping.com/recipefinder/turkey-tetrazzini
ReplyDeleteI have made this recipe as long as I can remember for the day after our Thanksgiving (which for my family will be this Saturday). I just love it!
Wow! Those are wonderful give-aways. Thanks.
ReplyDeleteOne of our favorite recipes is an old Hungarian/Viennese recipe called Kraut Fleckrl. Basically cabbage with noodles. Mindlessly easy and very very tasty. The cabbage caramelizes and ends up tasting sweet and not cabbage-ish.
1 head of cabbage
1TB of canola oil
salt and pepper
a little bit of sugar if you like.
1 package of broad noodles broken up into squares.
Cut the cabbage into pieces, and remove those tough outer layers. Chop up finely in a food processor and grate the pieces. You will have a huge amount of cabbage!
Heat oil in a very large frying pan. Dump in the cabbage and salt and pepper. Cook over medium-low heat, stirring occasionally, until the cabbage is brown. It should taste a little sweet. If not, you can always toss in a tsp of sugar. The cabbage will have reduced to a much smaller amount. You can package it up in small containers and freeze at this point.
Boil noodles and drain.
Mix cabbage and noodles together. This is NOT a pretty dish. It's basically brown, but remarkably good. One of my kids once brought this to middle school for an ethnic cooking activity. She had to force the kids to try it, but then they all loved it and it was a big hit.
Thanks for a great time in Lafayette last night!
ReplyDeleteEvery holiday my family wants this "breakfast casserole"
In 9x13 pan layer in this order:
~hash browns (brown them first if you like crispy but, isn't necessary)
~1/2 cup sour cream
~1/3 cup sliced green onions
~1 pound browned ground sausage
~10 scrambled eggs
~1/2 cup sour cream
~1 cup grated cheddar cheese
Bake for 30-40 minutes @ 350 degrees F.
Turtle Cake
ReplyDelete1 Box of Chocolate cake mix (and ingredients on the mix)
1 can of Condensed Milk
1 Bag of Caramel bits (in the baking aisle)
1 Bag of chocolate morsels
2 sticks of butter
1 tbsp
1/2 cup nuts
Preheat oven to 350 degrees and grease a 9x13 sheet pan and flour with 1 to 2 tbsp of cocoa powder or flour.
Mix cake according to mix and split batter into equal portions.
Set one portion aside, you will not do anything else to it, to the other one add, 1 stick of melted butter, and 1/2 can of the Condensed milk. Bake for 25 minutes. While baking, melt the caramels with the other stick of butter in a double boiler. When cake comes out of oven, layer on the caramel mixture evenly, sprinkle 1/2 of the chocolate morsels. The pour the other portion of batter on top and bake for another 25 minutes. When cake comes out of oven sprinkle remaining morsels and nuts (I leave off the nuts since no one in my family likes them) on top of the cake.
Serve in the pan.
WARNING: This cake is extremely rich...small slices. No one ever believes me, but it is very difficult to eat a large piece in one sitting.
Bonnie I'd love to have this edition. Our Guild bought the last one and we all love it. This recipe isn't a Holiday fave but the family loves it. Easy Chicken casserole.
ReplyDeleteIn a 9x13 pan cut 3 chicken breasts in half and place in center of the pan from long end to the other. Along 1 side of the chicken place 2 cans green beans (drained)and along the other side place cut up red potatoes. Sprinkle 1 packet of zesty italian dressing powder over all then drizzle 1 stick of melted butter or Marg. over all. Cover with foil and bake at 350 for 1 hr. I usually make some chicken gravy to go with it.
Alice Callahan
amcall70@yahoo.com
Here is a great side dish from The Pioneer Woman-
ReplyDeletehttp://tastykitchen.com/recipes/sidedishes/broccoli-wild-rice-casserole/
My recipe is something I made up several years ago, is made with things I keep on hand and is great for quick pot luck dish.
ReplyDelete1 can white meat chicken, drained
1 can kidney beans, drained and rinsed
1 small package of frozen peas, rinsed to defrost (or leave slightly frozen if it will be setting a while)
Ranch dressing
Mix together and go.
You can add other items if you have them round the house, such as red onions, but this is very tasty with these three items that you can always have in the kitchen. And the red of the beans and the green of the peas make it great for a Christmaspot luck.
I love to make Jello popcorn (thanks for the chance for the giveaway)
ReplyDelete8 cups popped popcorn
1 cup Peanuts
1/4 cup butter or margarine
3 Tbsp. light corn syrup
1/2 cup packed light brown sugar or white sugar
1 pkg. (3 oz.) JELL-O Strawberry or Lime Flavor Gelatin
HEAT oven to 300°F.
LINE 15x10x1-inch pan with foil or waxed paper. Toss popcorn and nuts in large bowl; set aside.
COOK butter and syrup in small saucepan on low heat until butter is melted. Add sugar and gelatin; stir until gelatin is completely dissolved. Bring to boil on medium heat. Simmer on low heat 5 min. Pour immediately over popcorn mixture; toss to coat well. Spread into prepared pan, using 2 forks to spread evenly.
BAKE 10 min. Cool. Remove from pan. Break into small pieces.
Thank you for the giveaway!
ReplyDeleteSo many recipes....
cranberry Salsa
cook fresh cranberries according to the bag.
then stir in a jar of Rick Bayless Frontera new mexico salsa. The chili heads at my table love it!
Dee Anderson
dahliadivad@gmail.com
another winner! this is gorgeous...and you know i love blue too! and favorite holiday recipe?
ReplyDeletewould have to be delish shrimp dip that we only make on christmas eve...it's too decadent otherwise!
and super simple to make...
take whipped cream cheese....add cocktail sauce to your liking (mild or strong) then add canned, drained tiny shrimp and let it sit then get out the crackers or chips and scoop! simple but scrumptious!
Seems trite, but my family has recently rediscovered and old stand by: Green Bean Casserole Here it is:
ReplyDelete1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup or Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup
1/2 cup milk
1 teaspoon soy sauce
1 dash black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions
How to Make It
1
Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
2
Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
3
Bake for 5 minutes or until the onions are golden brown.
Serves
For the cooked green beans: Use 1 bag (16 to 20 ounces) frozen green beans, thawed, 2 packages (9 ounces each) frozen green beans, thawed, 2 cans (14.5 ounces each) green beans, drained or about 1 1/2 pounds fresh green beans for this recipe.
For Golden Green Bean Casserole: Substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/4 cup chopped red pepper with the green beans.
For Broccoli Casserole: Substitute 4 cups cooked broccoli florets for the green beans.
For Cheese Lovers: Stir in 1/2 cup shredded Cheddar cheese with the soup. Omit the soy sauce. Sprinkle with an additional 1/4 cup Cheddar cheese when adding the remaining onions.
To add a festive touch: Stir in 1/4 cup chopped red pepper with the soup.
To add crunch: Add 1/4 cup toasted sliced almonds to the onion topping.
For bacon lovers: Add 2 slices bacon, cooked and crumbled, to the bean mixture.
Don't know why it took us so long to try it, but now it's a frequent sight on our holiday tables!
Oh, no@ I already have sew many favorite holiday recipes, now here are so many more, all tried and true. I'm in trouble.
ReplyDeleteOne of my faves comes from Rene of Pioneer Woman fame. Only three ingredients and a few minutes to cook. Sew fragrant!! Really--try it!!
Cranberry Sauce
From The Pioneer Woman Cooks: A Year of Holidays
- One 12-ounce bag fresh cranberries
- 2 large oranges
- 1 cup pure maple syrup
Rinse the cranberries under cold water. Zest the oranges. Add the cranberries and zest to a medium saucepan. Squeeze the juice from both oranges into the saucepan. Add the maple syrup and stir it all together. Bring to a gentle boil over medium heat. Reduce heat to low and simmer for 10 to 15 minutes, until it’s nice and thick. If the sauce still seems a little thin, just simmer longer until it’s the right consistency.
Transfer the sauce to a dish and cover with plastic wrap. Refrigerate for at least 2 hours. Can be made up to 2 days in advance. Store in the fridge. (I am going to freeze mine and defrost it the day before Thanksgiving.)
Got leftover turkey? Make Turkey Tetrazzini Casserole
ReplyDelete1/2 cup celery
1/2 cup onion
1/2 cup green pepper
1/2 stick butter
1 can cream mushroom soup
1 can rotel tomatoes
1 can milk
8 oz. shredded cheddar
chicken or turkey, leftover
1 box spaghetti or thin spaghetti
cook pasta as normal, drain.
dice chicken or turkey. Sauté peppers, onions, and celery in 1/2 stick butter. Mix turkey, spaghetti and sautéed vegetables. Place in greased casserole dish. Mix soup, tomatoes and milk together. Pour soup mix on top.
top with shredded cheese
Bake at 350 for 25-30 minutes.
Hi, Bonnie,
ReplyDeleteI just had a fantastic easy treat that I will be making for the holiday baking. Simply melt an 11 oz bag of white chocolate chips then fold it into a 3.5-5 oz bag of butter flavor corn puffs. Spread on parchment or waxed paper to dry. WOW!
Hi, can't wait for the mystery to
ReplyDeletestart. My sister in law brings the most delicious ham balls to our christmas meal.. enjoy
1 egg, 1 cup milk, 1 cup seasoned bread crumbs, 3 lbs ham loaf mix (if you can't find that in the store mix 2 1/2 lb ground ham and 1 lb ground pork)... mix together, shape into balls and put into a 9 x 13 pan. mix together 1 cup brown sugar, 3/4 c water 1/2 cup vinegar and a scant tsp dry mustard.. pour mixture over ham balls and bake at 350 for 45 min. take out of oven and turn over the ham balls and cook for another 45 min. I usually make these a day ahead and then just put them in the crock on the day of the event... hope you like them :)
Waiting, Waiting, WAITING! for Grand Illusions. 8 more days. Cool block in the 100. I'm imaging green in the yellow spot and one different color for the blue in each block making a a field of wildflowers. My to do list just keeps getting bigger.
ReplyDeleteMy recipe is a family must have. We always had around 20 desserts, big family, each holiday. Mom cooked for three days. One year she made too big a batch of pie crust for the fillings she had. To use it up she took the leftover dough rolled it out and put the dough on a cookie sheet with a lip. Smeared a layer of margarine(I use butter), then sprinkled Nestles chocolate and sugar on top and put another layer of dough on top. Pinch the edges like on a pie and slice with a knife or pierce the top layer with a fork in several places.Mom never measured anything but the chocolate and sugar was about a 50/50 mix. The more mix the thicker chocolate layer. Bake at about 350 degrees like you would a pie crust. When the chocolate oozes out of the holes and the crust is done set aside and let cool. Break up and put in a container. You can use the crumbles at the bottom to sprinkle on ice cream. The last couple of times I made Mom's Chocolate Squares I made a paste of the butter, chocolate and sugar to smear on the dough. I can get a more even thickness on the dough and make sure that there is a good ratio of butter to solids. Not enough butter and the chocolate doesn't 'cook', you just get a powder falling out from between the layers of crust. Sorry there isn't real measurements of ingredients, like I said before Mom learned to cook by sight, feel smell and taste on a wood burning stove and except for the wood burning that's how I learned too. Hope someone gives it a try. It really is good and became a holiday staple in our family.
Enjoy your holiday everyone!
These shortbread cookies will not disappoint! Originally from Kraft Foods.
ReplyDeleteBlack and White Shortbread Wedges:
1 cup butter, softened
1/2 cup sugar
1 1/2 cups flour
1/2 cup corn starch
3 oz semi-sweet baking chocolate, coarsely chopped.
Preheat oven to 325. Beat butter and sugar in large bowl with electric mixer on high speed 3 minutes or until light and fluffy. combine flour and cornstarch. Gradually add to butter mixture, beating until well blended. Stir in chocolate. Shape dough into ball, then divide into 3 equal pieces. Flatten 1 piece into a 4-inch round on baking sheet. Score into 8 wedges with sharp knife. Repeat with remaining dough. Bake 30 minutes or until shortbread is set and very lightly browned. cool 5 min on baking sheet. Remove to wire racks; cool completely. Cut each round into 8 wedges to serve.
Here's a favorite recipe:
ReplyDeleteSausage Stuffing
Servings: 6-8
Cook Time: 60-120 min
Ingredients
6 cups country style white bread, cubed and toasted (I use 1-1/2 loaves of good white bread, with the crusts removed)
1 pound bulk pork sausage (I use Sage flavored sausage)
1 stick of butter
2 onions, chopped
4 ribs of celery, chopped
2 1/2 tablespoons of sage leaves, crumbled
1 1/2 teaspoons thyme leaves, crumbled
1 cup chicken stock (canned)
salt and pepper, to taste
Directions
Toast the 6 cups of bread cubes for 10 - 15 minutes in a 325 degree oven until golden. Transfer toasted cubes into a large bowl.
In a skillet, sauté the sausage, until brown. Drain grease and transfer it to the bread bowl.
In the same skillet, using 1 stick of butter, sauté all of the vegetables for 10 minutes, until soft. Remove vegetables and place in bowl.
Now, in your bowl, combine the sausage, vegetables, bread crumbs and the rest of the ingredients EXCEPT for the chicken stock. Mix the ingredients until well combined.
Now add just enough chicken stock to moisten the bread mixture. You do not want it soaking wet.
If packing the turkey, stuff the neck and cavity loosely with stuffing, folding the neck skin under and fastening with a skewer. If not, lightly pack stuffing into a large, shallow stoneware-baking dish.
If you bake the stuffing inside the bird, roast the bird at 325 degrees for 15 minutes per pound, or until the temperature of the bird reaches 180 degrees and the juices run clear when thigh is pierced with fork.
* If you bake in a separate dish, drizzle the stuffing with a little bit of stock (do not soak). Cover and bake at 325 degrees for 20 to 30 minutes. Uncover and bake for an additional 10 minutes. (This is the method I use).
Tossed Tomatoes are a favorite!
ReplyDelete1 Quart of cherry tomatoes
1Teaspoon sea salt
1Teaspoon dried minced garlic
1 Tablespoon Herbes of Provence
pepper to taste
Grind up everything but tomatoes, a coffee grinder works well, I have one just for these.
Wash the tomatoes and put in a bowl, sprinkle herb mixture on top and then mix in so that it is all over tomatoes. Put in the fridge uncovered overnight. The water will evaporate and herbs will stick to the tomatoes. Yummy and waistline friendly.
Congratulations on your block Bonnie-I too love blue and especially blue quilts. you are a winner this is such a great idea for your giveway and thanks for the chance.
ReplyDeleteMy sons favorite must have salad at holiday time is this salad:
Cottage cheese Salad
3 cups creamed cottage cheese
1 box orange flavored gelatin
1 large can mandarin oranges drained
1 carton of whipped topping thawed
Mix all together in a large bowl leaving the gelatin dry makes a beatiful orange salad-never any left overs.
Our favorite left over is a turkey sandwich on a bagel with cream cheese and cranberry with bacon slices to die for try it.
I love using leftover turkey for soup. It has turkey, bacon, onion, celery, wild rice and cream -- all to your taste -- yum!
ReplyDeleteMy recipe is for butterfinger pie. My grand daughter started making these and they are delicious;
ReplyDeleteIngredients
6 regular sized butterfinger candy bars, crushed
1 (8 ounce) package cream cheese, softened
1 (12 ounce) carton Cool Whip
1 graham cracker crust
Instructions
Mix 5 crushed butterfingers, softened cream cheese and 8 oz. of Cool Whip together.
Put into graham cracker crust.
Spread remaining Cool Whip on top of pie.
Chill for several hours.
Crush final Butterfinger bar and sprinkle over the top.
ONE of my fav's - it was hard to choose (just like one of Bonnie's many quilt designs), hope you all like this too!
ReplyDeleteShrimp-and-grits-recipe
4 cups water
Salt and pepper
1 cup stone-ground grits
3 tablespoons butter
2 cups shredded sharp cheddar cheese
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
4 teaspoons lemon juice
2 tablespoons chopped parsley
1 cup thinly sliced scallions
1 large clove garlic, minced
Directions
Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.
Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.
Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.
Thanks for the great ideas Bonnie and fellow quilters :)
Hi Bonnnie, Love the new block! Looking forward to the Grand Illusion!! Here is my recipe for left over Turkey.
ReplyDeleteChop leftover turkey and line a 9X9 baking dish. Combine 1 can cream of chicken, turkey or mushroom soup with 2/3 cup mayonnaise and 2/3 cup sour cream and pour over turkey. For topping combine leftover stuffing, crushed cereal such as corn flakes and raw oatmeal. Sprinkle over casserole. Bake at 325 for about an hour, or until top is browned and filling is bubbly. I serve with noodles and a green veg.
Not sure how to choose my identity
tammemay@rogers.com
Hi all my favorite is the day after.
ReplyDelete2 slices of toast, spread on cranberry sauce, stuffing, turkey, salt and pepper. enjoy!
Good morning to Bonnie and all. I've enjoyed scrolling through all the comments, checking out the recipes. Mine is pretty simplistic, but my "claim to fame" with friends in Georgia.
ReplyDeleteDeath By Chocolate
Prepare a big batch of brownies your preferred way (box mix or from scratch), cool completely before doing the rest of this recipe
Prepare 2 boxes of chocolate mouuse mix (or 2 boxes of chocolate pudding prepared as directed, chilled, then mixed with one large container of coolwhip). Make sure this is COLD
I use a large, clear glass bowl with straight sides as the layers are an additional treat to the eyes.
Ok...layering all the chocolate goodness:
Crumble 1/4th of the brownies inthe bowl, next 1/4th of the mouuse, 1/4th bag of mini chocolate chips, 1/4th container if coolwhip, then 1/4 container of Heathbar Bits or tiny Snicker Bites (which may need to be cut smaller).
Continue making layers, ending with Coolwhip and Heathbar Bits.
Cover and chill well. Encourage those serving themselves to "dig deep" to all the chocolately layers!
Enjoy,
Debbie
ollieami@all.com
Left-over turkey makes the best White Chili!
ReplyDeleteTurkey
Great Northern or Navy Beans
Broth and/or water with consomme
Chopped onion or dried onion flakes
Chopped up jalapenos, if you like it hot
Diced tomatoes (not too many)
Fresh chopped cilantro
Salt and pepper to taste
Shredded cheese and tortilla chips for toppings.
The amounts are all flexible. Mix together, except topping ingredients, and heat through. More water if you like it soupier, less water if you like it more like a chowder. Enjoy!
My one and only recipe I can not do without is my Cut Out Cookies recipe. It is totally fool proof and handed down from my Grandma to me 55 years ago. I did recalculate it to "real cups" as hers stated "use the green coffee cup" as a measure.
ReplyDeleteCut Out Cookies
1/2 cup butter or margarine (softened)
1 cup sugar
1 egg
1/4 cup milk
1/2 teaspoon vanilla
2 1/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Cream softened butter and sugar. Add egg, milk and vanilla, beat well.
Stir together flour, baking powder, and salt. Add to creamed mixture and beat till blended.
Cover and chill for 1 hour or more. Roll out to 1/8-1/4 inch think.
Bake thin cookies at 375° for 7-8 mins. thick cookies 10-12 mins.
Coconut Macaroon Pie
ReplyDelete1 1/2 c. sugar, 1/4 tsp. salt, 1/4 c. flour, 1 1/2 c. flaked coconut, 2 eggs, 1/2 c. butter, 1/2 c. milk
Beat sugar, eggs, salt until lemon color. Add butter, flour, milk, 1 c. coconut and blend well. Pour into unbaked pie crust. Top with 1/2 c remaining coconut. Bake @ 325 degrees for 1 hour
Congrats on being a cover girl. I picked your block out right away!!
ReplyDeletePumpkin pie for breakfast on Thanksgiving morning is a long standing tradition in our house. What if you are too full after dinner to have desert???
I only use the Libby's recipe for my pie. Because it's famous!
https://www.verybestbaking.com/recipes/18470/libbys-famous-pumpkin-pie/
Well my go to holiday veggie is Broccoli Bake.
ReplyDeleteYou take 3 Chicken boullion cubes, and 3 Tablespoon of butter and 3 tablespoons of flour. Cook those into a paste.
Add 1 cup of milk. Continue cooking over a med heat careful not to scorch. This will thicken.
1 Bag of Broccoli cooked as directed. Drain off all water
I box of Chicken Flavored Stove top Stuffing mix cook as directed.
Place Broccoli and thickened milk mixture into a casserole. Cover with cooked stuffing and bake for about 25 minutes at 350. Stuffing will brown a little in the top and almost be crunchy.
Thank you for the giveaway I am here in PA wishing everyone a safe and blessed Thanksgiving
Sheri Sheriwonderling@gmail.com
I love your Something Blue block and can 'see' a quilt made from it.
ReplyDeleteFlourless Peanut Butter Cookies is a family favorite and never any leftovers.... lol
1 cup peanut butter (smooth or crunchy)
I cup of sugar
1 egg
1/2 tsp vanilla
Preheat oven to 375.
Mix all ingredients together.
Scoop dough using a teaspoon and roll into 1 inch balls.
Flatten with fork.
Bake 8-10 minutes.
Enjoy!!!
I love quilting.
ReplyDeleteSalted Peanut Chews
Base
1 pkg Pillsbury Plus Yellow Cake Mix
1/3 cup butter, softened
1 egg
3 cups miniature marshmallows
Topping
2/3 cup corn syrup
1/4 cup butter
2 teaspoons vanilla
12 oz pkg peanut butter chips (2 cups)
2 cups crisp rice cereal
2 cups salted peanuts
Heat oven to 350 degree F
In large bowl, combine all base ingredients except marshmallows. Press in bottom of ungreased 13x9 in pan.
Bake for 12 to 18 minutes or until light golden brown. Remove from oven and immediately sprinkle with marshmallows. Return to over 1 to 2 minutes or until marshmallows just begin to puff. Cool while preparing topping.
In large saucepan, heat corn syrup, butter, vanilla and chips until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in cereal and nuts. Immediately spoon warm topping over marshmallows; spread to cover. Chill; cut into bars. Store covered. 36 bars
My favorite holiday recipe is Jacked up Sweet Potatoes
ReplyDeletebake, peel, and fork mash sweet potatoes
melt earthbalance, brown sugar and some Jack Daniels in a sauce pan, heat and stir until thick then pour over top of swt potatoes Yummy!
Love you love your blog!
ReplyDeleteThis Southern Rice Dressing recipe was given to me by a sweet friend. Enjoy!
1 lb roll breakfast sausage
Half bunch celery, chopped
Whole bunch green onions, chopped
2 chicken breasts cooked,shredded save the broth
Cup of long grain rice...do not use minute rice!
2 cups chicken broth
S&P
In an oven proof dutch oven or electric skillet Cook sausage until crumbling and almost done
Add vegetables and continue cooking until tender crisp and sausage is c cooked through. Add rest of the ingredients S&P to taste and bake, covered 350 for about 25 minutes or rice is done. If using an electric skillet, cook at a little lower temp and add the chicken after the rice is done and warm it through. This is absolutely amazing!
Jackie @ pandorasmailbox2003@yahoo.com
Hi Bonnie
ReplyDeleteI can't wait for the Grand Illusions Mystery Quilt to start!! This will be my first Bonnie Hunter Quilt.
Monster Cookie Recipe
30 Oct 2011
The recipe for the monster cookies everybody loved at our anniversary celebration came from Anna Mae at The Wooden Bridge. The recipe she gave us was doubled in size, but we did not have a big enough bowl! So we are giving you the 10 dozen cookie version. If you want to double the recipe, as Anna Mae said, they freeze beautifully!
Monster Cookies
6 eggs 1 cup nuts - chopped
2 cups white sugar 1/2 lb butter (do not substitute)
2 cups brown sugar 1 & 1/2 lbs peanut butter
2tlbs + 2 teas. vanilla 7 cups oatmeal
4 teas. baking soda 1/2 lb. chocolate chips
1/2 lb M& M's 2 cups flour
Mix in order given. Bake at 350 degrees for approximately 10 minutes.
This is a family fave...my daughter just requested it so it was nice and hand! Thanks for the chance to win your Give Away!!
ReplyDeletePaulette
Lazy Daisy Cake
Ingredients
4 eggs
2 cups sugar
2 teaspoons McCormick® Pure Vanilla Extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup 2% milk
1/4 cup butter, cubed
FROSTING:
1-1/2 cups packed brown sugar
3/4 cup butter, melted
1/2 cup half-and-half cream
2 cups flaked coconut
Directions
In a large bowl, beat the eggs, sugar and vanilla until thick and pale yellow, about 4 minutes. Combine the flour, baking powder and salt; add to egg mixture and beat just until combined. In a saucepan, bring milk and butter to a boil, stirring constantly. Add to batter and beat until combined.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
Combine frosting ingredients; spread over warm cake. Broil 4 in. from heat until lightly browned, about 3-4 minutes. Yield: 16-20 servings.
one of my favorite recipes is for my mom's date bars and I think Miss Betty Crocker's is pretty close plus with cut and paste you'll be able to read it.
ReplyDeleteDate Bars
Ingredients
Date Filling
3
cups chopped pitted dates (1 lb)
1 1/2
cups water ( hot or warm water will help soften the dates)
1/4
cup granulated sugar
Bars
1
cup packed brown sugar
1
cup butter or margarine, softened
1 3/4
cups all-purpose* or whole wheat flour
1 1/2
cups quick-cooking oats
1/2
teaspoon baking soda
1/2
teaspoon salt
Directions
1. In 2-quart saucepan, cook filling ingredients over low heat about 10 minutes, stirring constantly, until thickened. Cool 5 minutes.
2. Heat oven to 400°F. Grease bottom and sides of 13x9-inch pan with shortening.
3. In large bowl, stir brown sugar and butter until well mixed. Stir in flour, oats, baking soda and salt until crumbly. Press half of the crumb mixture evenly in bottom of pan. Spread with filling. Top with remaining crumb mixture; press lightly.
4. Bake 25 to 30 minutes or until light brown. Cool 5 minutes in pan on cooling rack. Cut into 6 rows by 6 rows while warm.
That's it enjoy... it's my most requested "treat" recipe plus you can fool yourself by thinking it's good for you :)
kaylace@bellsouth.net
Hi Bonnie -
ReplyDeleteI don't cook for myself, but I do cook for my dog. Here's what he likes:
chicken stock (2 of the smaller boxes that come in the pack from Costco)
1 cup rice
1 can tuna
2 cooked chicken breasts, cut in chunks
frozen veges to fill the pot
1 tsp oregano
1 tsp garlic powder
Combine all ingredients in a pot and bring to a boil. Cover and reduce heat to simmer for 25 minutes. Let cool, then serve.
This makes 7 meals for my 80 lb dog.
Note that garlic itself is dangerous for dogs, but my vet says in this small amount it is fine and acts as a natural pest repellent.
Nancy
nancy.rehak@gmail.com
Fun idea! Here's one of our favorites, very nice after a lot of heavy dinners and desserts.
ReplyDeleteNutmeg Muffins
¼ cup butter ¼ cup vegetable oil
½ cup granulated sugar ⅓ cup brown sugar
2 large eggs 1 ½ tsp baking powder
¼ tsp baking soda 1 ¼ tsp ground nutmeg
¾ tsp salt 1 tsp vanilla extract
2 ⅔ cups flour 1 cup milk
Preheat oven to 425 degrees. Lightly grease a muffin tin or line with paper muffin cups and very lightly spray with vegetable oil spray.
In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars until smooth. Add the eggs, beating to combine. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
Stir the flour into the butter mixture, alternating with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
Spoon the batter evenly into the prepared pan, filling the cups nearly full.
Bake the muffins for 15 to 17 minutes, or until they are a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. At this point, you may prepare a simple topping: melt 3 Tbs butter. Make a cinnamon-sugar mixture, with proportions to your taste. Use a pastry brush to paint the top of each muffin with butter, then roll in cinnamon-sugar mixture.
Alternately, top with cream cheese frosting.
from King Arthur Flour
*** While described as muffins, these have a very fluffy texture, more like cake
donuts. The nutmeg flavoring is strong when they are warm, less so when
they have cooled.
I have made them with dried cranberries and dried cherries, using slightly
less nutmeg; that was a nice variation, tasting especially good when eaten
at room temperature.
I like these muffins without any topping.
Hi Bonnie...we never had a Thanksgiving w/o our Sweet Potatoes! But I have amended it through the years..trying to eat healthier
ReplyDelete6 large Sweet potatoes
3 Tbs. Butter
1/4 cup Brown sugar
sprinkling of Cinnamon
Sprinkling of Nutmeg
Boil S.P. til just starting to get tender or longer if you prefer..drain, put in casserole with all ingredients in order of list...bake 375* 1/2 hr. [but this is very flexible, temp. & time if you are baking something else with it in the oven.]
So simple & so good.
You can alter this any way you choose, but I have found it really doesn't need anything else..less calories too.
Wow, Bonnie, are you ever the greatest!! Prizes AND recipes! Here is one of my faves, from my dear Grandma, who passed away a few years ago.
ReplyDelete5 lbs. hamburger (not too lean)
5 teaspoons curing salt (Morton Tenderquick is what I have)
2 1/2 teaspoons mustard seed
2 1/2 teaspoons garlic salt
2 1/2 teaspoons cracked black pepper
1 teaspoon hickory smoked salt (a few drops Liquid Smoke can substitute)
Mix well with your hands, place in lidded container and refrigerate. Mix every day for 3 days. On 4th day, mix and shape into 5 rolls. Put on rack in baking pan. Bake at 140-150 degrees for at least 8 hours.
Enjoy! Thanks again, Bonnie!
Amy
It is hard to believe that the 10th edition is out already! I've made many quilts using blocks from previous issues, as well as from your scrap pattern in Quiltmaker!
ReplyDeleteCOCOA KRISPIE ROLL
1/3 c butter
2 tbsp milk
1 1/2 c icing sugar
2/3 c cocoa
3/4 c corn syrup
3/4 c sugar
3/4 c peanut butter
2 tbsp butter
4 1/2 c rice krispies
Melt butter with milk; remove from heat. Sift in cocoa & icing sugar; blend thoroughly. Set aside.
Cook corn syrup & sugar over medium heat until sugar dissolves & mixture bubbles. Remove from heat; stir in peanut butter & butter. Add cereal; stir until well coated.
Press firmly into greased or parchment lined pan (15"x10"). Spread icing evenly over krispie layer. Starting from long end, roll up to form a log. Wrap & refrigerate. Remove 30min before slicing into 1/2" slices.
Oh, I forgot to mention we always usually have a Ham...DH won't eat Turkey. For Leftovers, I always make a big pot of Ham & canadien or Green pea soup with diced potatoes, onion, carrots, celery, fresh cloves of garlic, Thyme, pepper..[I prefer the Canadien peas} I'm french Canadien & MicMac Indian of the Algonquins.
ReplyDeleteI'll give you a great recipe for Indian Pudding for Christmas..
Hi Bonnie, I picked out your block right away, just look for all those wonderful scraps(leftovers)! My favorite holiday dish is Leftover Casserole! Just layer stuffing, veggies, turkey, gravy, anything you want and pop it in the oven. Thank you for all you do for your groupies!
ReplyDeleteWhat an awesome giveaway! Love your "Something Blue" block. Here's the "must have" dessert that's requested every year!
ReplyDeleteItalian Cream Cake
Cake:
1/2 cup (1 stick) unsalted butter, plus more for greasing
2 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1/2 cup vegetable shortening
2 cups sugar
5 large eggs, separated
1 cup buttermilk, well shaken
1 teaspoon vanilla extract
1/2 cup chopped pecans
1 cup sweetened shredded coconut
Cooking spray
Italian Cream Frosting:
8 ounces cream cheese, at room temperature
4 tablespoons (1/2 stick) butter, at room temperature
1 pound confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans
Directions
For the cake: Preheat the oven to 350 degrees F. Grease and lightly flour three 9-inch cake pans.
Sift the flour and baking soda together and set aside.
With an electric mixer, cream the butter and shortening with the sugar until fluffy, about 5 minutes. Add the egg yolks one at a time, beating well between each addition. With the mixer on medium speed, add the flour and buttermilk alternately, beginning and ending with buttermilk. Add the vanilla, coconut and nuts, and stir well to incorporate.
In a separate bowl with clean beaters, whip the egg whites to stiff peaks. Gently fold the beaten egg whites into the batter, just until blended.
Pour the batter into the prepared pans and bake for 25 minutes. Test for doneness by touching the top of the cake with your finger. The cake is done if it bounces back up. Cool the layers on wire racks sprayed with cooking spray to prevent sticking.
For the frosting: With an electric mixer, beat the cream cheese with the butter on high speed until fluffy. Reduce the speed to medium and blend in the sugar and vanilla. Beat well until the frosting is smooth.
When the cake is completely cool, spread the frosting between the layers and on the sides and top of the cake. Sprinkle on the nuts.
Bonnie, I would love to win! The must have dessert is a pie recipe that I got from Taste of Home years ago. It has a raspberry layer, cream cheese/whip cream layer and a chocolate layer - How can you go wrong!
ReplyDeleteRuthPKay@gmail.com
Chocolate Raspberry Pie
1 baked pastry shell
Fruit Layer:
6 Tbsp sugar
2 Tbsp cornstarch
4 cups fresh or frozen unsweetened raspberries, thawed
Filling:
1 eight oz. package cream cheese, softened
1/3 cup sugar
½ tsp vanilla extract
½ cup whipping cream, whipped
Topping:
2 one oz. squares of semisweet chocolate
3 Tbsp butter
For fruit layer, in a saucepan, combine sugar and cornstarch. Stir in the raspberries; bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into shell; refrigerate.
For filling, in a mixing bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour.
For topping, melt chocolate and butter; cool for 4 – 5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store it in the refrigerator.
Bonnie: love those blocks !!
ReplyDeleteFor all YOU give - this is the least I can do !
BEST EVER EASIEST FUDGE
(gluten free)
2 8 oz pkg of Semi Sweet choc chips (Nestle's)
1 can Eagle Condensed milk
1 TBSP pure Vanilla extract
You can use a silicone square 8 X 8 pan (easiest) or disposable (ARGH) aluminum pan
place all ingredients into a pan on low/med heat and stir constantly. Make sure to keep turning as the chocolate melts. When completely melted, pour into the pan and smooth. leave a room temperature for a couple of hours.
Peel out of the pan and cut into SMALL pieces - This is VERY Rich!!
Variations:
1) You can use peanut butter or any other (white choc) chips as well. Best to do 1/2 and 1/2. Melt the dark ones first with the milk and vanilla and when melted, add the variety chips. pour out while there are still ribbons of the variety chip seen
2) add (at the end) before pouring into the pan - small pieces:
nuts
crumbled red hots
crumbled peppermints
marshmallow fluff
3) add when in the pan prior to cooling but make sure to press into the fudge:
sprinkles - rainbow
sprinkles - red or green
mini M & M's or other candies
be prepared to gain weight if you don't gift enough of it !
Marti @ walkupmy@gmail.com
Here is my own recipe but I am sure it is a timeless one:
ReplyDeleteI use a very small food processor
add 1/2 cup fresh cranberries
2 tablespoons sugar
zest of orange rind
process until sugar is dissolved and cranberries are chopped coarsely
Since I am the only one who eats this I make several small batches and freeze.
Crossing my fingers here in cold Indiana.
Congrats on another fantastic quilt block in my favorite magazine!
ReplyDeleteThis is my favorite recipe at this time of year...
Harvest Veggie Casserole
3-4 C diced rutabaga
2 C diced carrots
3-4 C diced potatoes
2-3 C squash
1 large onion, chopped
5 tbsp butter
3 tbsp flour
1/4 tsp pepper
1/4 tsp salt
1 1/2 C milk
1 C grated cheddar cheese
1 C bread crumbs
Butter a 3 quart casserole or baking dish.
Place the diced rutabaga, carrots and squash in a large saucepan. Cover with water. Bring to a boil then cover, reduce heat to low and simmer for about 20 minutes.
Add diced potatoes and onion to the veggies, adding more water if needed to cover. Simmer covered for 15-20 minutes or until veggies are tender.
Drain and allow veggies to cool slightly.
In a saucepan and over medium heat, melt 4 tbsp butter. Add the flour and stir until well blended. Stir in salt and pepper then gradually stir in the milk. Cook stirring constantly until thickened. Add cheese and stir until melted.
Combine sauce with the veggies and stir gently. Turn into the prepared baking dish.
Melt 1 tbsp butter and toss with the breadcrumbs. Sprinkle over the veggies. Bake uncovered at 350 F for about 35-40 minutes until brown and bubbly.
Hi Bonnie, I love this new scrappy block!
ReplyDeleteI'm dutch so for translating purposes I choose an easy leftover recipe: a simple chicken-curry salad that is a favourite in our family.
I don't have exact measurements, it is just adding ingredients as you go.
- leftover chicken or turkey (e.g. 1/2 chicken brest filet), cooked or roasted, cut into small pieces
- add mayonaise approx. 1 table spoon
- add a little bit of cream, to make the mixture just a little bit moist
- add curry powder, approx. 1 table spoon - this is depending on your own taste. If you leave the salad in the fridge for a day the taste will get stronger.
- optional additional ingrdients can be added just before serving:
- little pieces of all kinds of fruit or vegetables like pineapple, apple, pepper, cucumber, carrot etc.
- fresh herbes like chive or very fine chopped onion
Serve as snack or appetizer on a piece of toast or on a slice of cucumber.
Enjoy!
Thanks for a great time in Lafayette last night!
ReplyDeleteEvery holiday my family wants this "breakfast casserole"
In 9x13 pan layer in this order:
~hash browns (brown them first if you like crispy but, isn't necessary)
~1/2 cup sour cream
~1/3 cup sliced green onions
~1 pound browned ground sausage
~10 scrambled eggs
~1/2 cup sour cream
~1 cup grated cheddar cheese
Bake for 30-40 minutes @ 350 degrees F.
8:46 AM EST
Hi Bonnie, I sure want to win this. My favorite recipe for the holidays is Scottish Shortbread. I make 6-8 of these every Christmas and give to special friends. I use special molds that I have had for about 20 years. Its very easy to make and it's always well received.
ReplyDeleteHeat oven to 325. Prepare mold or pyrex pie or cake dish by spraying with Pam.
2 sticks of butter let soften to room temp. Do Not Melt
3/4 cup powdered
1/4 teaspoon salt
1 1/2 cup flour
Cream butter and sugar together, add salt and flour and mix or knead until stiff dough.
Spray hands lightly with Pam and press into mold or glass dish, filling all surfaces of mold.
Bake in preheated oven for about 45 min. Let cool in mold for about 5-10 minutes, then run knife around edge to loosen from mold. Turn onto plate to finish cooling.
Cut into wedges while still warm, or leave whole so design from mold shows. Enjoy!
I get festive large plates or platters from The Dollar Store and then use a nice clear wrap over or pull up and tie with ribbon.
My children grow up on these, they are very Australian. Anzac Biscuits 1 cup rolled oats
ReplyDelete3/4 cup coconut
1 cup plain flour
1 1/2 teaspoons bicarbonate of soda
2 tablespoons boiling water
1 cup sugar
4 oz butter
1 tablespoon golden syrup
Combine rolled oats, sifted flour, sugar and coconut. Combine butter and golden syrup in a small saucepan & stir over gentle heat until melted. Mix soda with boiling water, add to melted butter mixture, stir into dry ingredients. Spoon dessertspoonsful of mixture on to greased oven trays; allow room for spreading. Bake in slow (275-300 deg) oven 20 minutes. Loosen on trays while warm, then cool on trays. Makes approx. 3 dozen. Enjoy, we always do. Thanks for this chance to share Bonnie, hope you enjoy your Thanksgiving.
Allison allisone63@optusnet.com.au
Love you Bonnie... Here's my recipe.... very simple,,, Got it from a friend.
ReplyDeleteSalad
Chopped up tomatoes
Chopped up avocados
Italian salad dressing.
Simple but tasty
Pat paattt@live.ca
Hi Bonnie, This is a family recipe created by my cousin. Our family loves it. Hope you will too.
ReplyDeleteKentucky Sweet Corn Pudding
Mary Juett Pochodzay
Serves 6 – 8
2 large eggs
1 tablespoon all-purpose flour
2 tablespoons sugar
Dash salt
1 14-3/4 oz can whole kernel corn, drained
1 14-3/4 oz can creamed corn
2 tablespoons unsalted butter, melted
Preheat an oven to 400 degrees F. In a medium mixing bowl beat the eggs, then add the flour, sugar and salt, mixing well. Fold in the corn and melted butter. Pour the mixture into an 8″ x 8 glass” casserole dish or tall 8″ ramekin. Without stirring further, bake at 400 degrees F for 30 – 40 minutes until the top is browned. Remove the finished pudding from the oven and allow it to set for a few minutes before serving.
Notes:
Add a few small (1/4″ square) blocks of butter to the top of the pudding before baking to improve browning if desired.
The whole kernel corn can certainly be replaced with newer products containing chopped bell peppers and other additions.
Frozen corn is also acceptable.
Other additions can also be made such as chopped or sliced jalapeno, chopped green onion, or even chunks of cooked bacon or ham. Use your imagination!
Boy so many great recipes - I always love sweet potatoes the way my mom made them but she always made them with lots of butter and brown sugar so it's really quite easy just melt two sticks butter and two cups brown suger with four yams cut in cubes and heat on stove in covered sauce pan until yams are soft. Really great. Love your block too and with left over string units you can do so much with this block. thanks again for lal your great quilting information you've given everyone throughout the year. Love everything you do. Hope I get lucky this time.
ReplyDeleteSultana and cherry slice
ReplyDeleteMix together 6oz plain flour,4oz margarine and 2oz sugar. Press into a swiss roll tin.
Sprinkle 2oz sultanas and 4oz quartered glace cherries on top.
Mix together 4oz margarine,4oz caster sugar,2 large beaten eggs, 4oz ground almonds and 4 drops of almond essence and spread on top of the sultanas/cherries.
Bake moderate oven 20 mins
I really enjoy your blog. I'm looking forward to looking thru the new Quiltmaker's 100 Blocks. My recipe is one a friend shared a few years with our guild.
ReplyDeleteSnow Flake Truffles
1 (8-ounce) package cream cheese, softened
¼ /cup confectioners’ sugar
1 teaspoon coconut extract
2 cups sweetened flaked coconut
1 24 oz pkg White Chocolate Chips
Garnish: coconut, or white cake sprinkles
1. In a small bowl, combine cream cheese, confectioners’ sugar, and coconut extract. Using an electric mixer at medium speed, beat until creamy. Add coconut, beating until well combined.
2. Cover, and chill for 1 hour.
3. Roll cream cheese mixture into 1inch balls, and place on a baking sheet lined with parchment paper.
4. Freeze for 2 hours to overnight.
5. Melt White Chocolate Chips. Using 2 forks, dip truffles in candy coating to cover. Place on parchment paper. Garnish tops of truffles with coconut and cake sparkles, if desired. Refrigerate until ready to serve…
thanks,
Linda Johnson winfredj@sbcglobal.net
This is Ree Drummond's Wild Rice and Broccoli Casserole, Bake at 375, that's not on the recipe . It sounds wonderful and I am trying it this year. Love seeing all the recipes.
ReplyDeletehttp://www.foodnetwork.com/recipes/ree-drummond/broccoli-wild-rice-casserole.html
Happy Thanksgiving everyone.
Natalie in Maine
rogineering@yahoo.com
Love you Bonnie... Here's my recipe.... very simple,,, Got it from a friend.
ReplyDeleteSalad
Chopped up tomatoes
Chopped up avocados
Italian salad dressing.
Simple but tasty
Pat paattt@live.ca
Love Quiltville, Bonnie. It keeps me motivated.
ReplyDeleteCrock pot Crack
1 - 16 oz jar(s)unsalted peanuts
1 - 16 oz. jar(s)salted peanuts
1 - 12 oz bag(s)semi-sweet chocolate chips
1 - 12 oz bag(s)
milk chocolate chips
2 - 10 oz bag(s)peanut butter chips
2 - 1 lb pkg
white almond bark or vanilla candy coating
Layer all ingredients in a large crockpot (starting with peanuts). Turn the pot on low, cover with lid, and leave sitting for 2 hours. Then, remove lid and stir to combine. Replace lid and leave sitting for another 30 minutes. Stir again and then spoon mixture on to wax paper or non-stick aluminum foil. Allow to harden for at least 1 hour. Enjoy!
Got this at a quilt retreat years ago and they are on our Holiday table every year. SO GOOD!!
ReplyDeleteCowboy Cookies
1 cup whole almonds
1 cup unsalted butter
1 cup sugar
1 cup packed brown sugar
2 beaten eggs
1 teaspoon vanilla
1-½ cup flour
½ cup whole wheat flour
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon baking soda
2 cup regular rolled oats
1 cup semisweet chocolate chips
Preheat oven to 375 degrees. Toast almonds, cool then coarsely chop.
Cream butter & sugars together, add beaten eggs and vanilla and mix well.
Sift together flours, baking powder, salt, baking soda and add to the wet ingredients. Mix well ... dough will be stiff so I mix this part by hand.
Scoop onto greased cookie sheet or lined sheet with parchment paper (this is when you pull out those Silpat sheets if you got 'em).
Bake for about 15 minutes or until nicely browned.
Cowgirl Cookies
Leave out nuts and add about ½ teaspoon cinnamon and 1 cup dried cranberries or cherries.
Your block is awesome, as usual. Here's a recipe I've shared many times and it's always a hit.
ReplyDeleteFree-Form Onion Tart
Ingredients:
1 Refrigerated pie crust
4 TBS unsalted butter
2 ½
6 Pounds sweet onions, thinly sliced
Thyme sprigs
2 TBS crème fraiche or sour cream
1 Egg beaten with 1 TBS milk
Salt & pepper
Directions:
1. Bring dough to room temperature.
2. Prepare the filling: In a skillet, melt the butter. Add onions and thyme sprigs and cook over moderately high heat until softened, about 10 minutes. Reduce the heat to moderately low and cook until the onions are golden, about 20 minutes longer. Remove from the heat and discard the thyme sprigs. Stir in the crème fraiche or sour cream & season with salt & pepper. Let cool.
3. Position a rack on the lowest rung and preheat the oven to 375 degrees. Line a large baking sheet with parchment paper. Transfer the dough to the baking sheet. Spread the onions on the dough, leaving a 1 ½ inch border. Fold the edge of the dough up and over the filling and brush with the egg wash.
4. Bake the tart on the bottom shelf for about 40 minutes, until the dough is richly browned on the bottom.
5. Transfer the tart to the top shelf and bake for 5 minutes longer, until the top of the crust is browned. Transfer the tart to a rack and let cool slightly. Cut the warm tart into wedges and serve.
Note: if crème fraiche is not available, sour cream can be substituted. Also, you can use a pizza stone and ignore references to parchment paper and baking sheet.
So excited about the giveaway. Below is my recipe for Flaherty. Why is it called Flaherty, you ask? Funny story. At a funeral meal years and years ago, my very young sister-in-law sees a dish with a lid and a tape label with "Flaherty" written on it. The person's name of course, but her question to me was, "What is Flaherty? I've never eaten it before." So, now instead of lime Jello salad at holiday dinners, we have Flaherty!
ReplyDelete6 oz. pkg. lime flavored Jello
8 oz. cottage cheese
8 oz. Cool Whip
1 can crushed pineapple, drained
1/2 cup chopped pecans
Drain the pineapple VERY well. Mix all ingredients together and chill before serving.
Enjoy!
Sherry from Oklahoma
Your block is amazing (as always)! Here's a recipe that good for using leftover chicken (we don't like turkey in my house, but you could use it in place of the chicken):
ReplyDeleteChili Blanco
3-4 cups left over chicken, chopped to bite sized pieces
3-4 green onions, finely chopped
2 Tb. olive oil
1-2 small cans of green chilies
2 cans condensed cream of chicken soup
1 can of black beans, drained and rinsed
garlic powder (about 1/8 tsp. - just a couple of shakes)
salt
pepper
1 8-oz. pkg. cream cheese
In a medium-large saucepan, saute the onions and in olive oil. Add the leftover chicken (or turkey), green chiles and soup, along with 2 soup cans full of water, and the black beans. Add garlic powder, salt, and pepper to taste. Bring to a simmer, then add the cream cheese, stirring until cheese is melted. Remove from heat and serve.
Thank you! I'd never heard of the Kaliediescope quilt tool. Looks fascinating!
ReplyDeleteBest easy appetizer for holidays:
Slice french bread loaf on the diagonal into slices (thinner or thicker, whatever you like). Brush on olive oil and sprinkle with adobe seasoning. Spread on a bit of goat cheese, and chopped sun dried tomatoes. Pop into oven, and watch closely until lightly browned. Use 400 degree oven or just pop in with whatever's heating or cooking..
Love to win!
ReplyDeleteAunt Bill's Brown Candy
3 c. Sugar
1/4 tsp baking soda
1/2 tsp vanilla
1 pound pecans
5Tbsp butter
1 cup half and half
1/4 cup water
Easy directions on epicurious. Com
It was so good, I made the original batch twice from a 1930's recipe found here (much larger batch):
Betterrecipes.com/blogs/daily-dish
There the recipe is posted on Pinterest with photos to help if you like to see the steps.
Sandy U.
Ijjsu@windstream.net
I can never make enough of these:
ReplyDeleteCheese and sausage balls
3 cups bisquick
1 lb sausage (either hot or regular)
10 oz grated cheddar cheese
Mix all ingred. Thoroughly and form into balls . Bake at 350 degrees for 15 minutes. Do not overbake.
Looks like a fun and interesting block. Our favorite holiday recipe is Sweet potatoes cooked in orange shells. I am a cook who doesn't measure, so apologies for non-exact amounts.
ReplyDeleteTo serve 8
Cook 6 large sweet potatoes in 350 degree oven until quite soft: about an hour.
Cut 8 oranges in half and cut out the orange leaving a small portion of the orange in the shell. Mash the removed portion to obtain juice.
When the potatoes are done, peel and mash them in a bowl. Add half a stick of melted butter. Stir in orange juice until it is creamy in texture. You may need to add some juice from a carton of oj, if you didn't get enough from the oranges.
Add cinnamon and salt to taste
Fill the orange shells with the mixture. Top with mini marshmellows if desired. Heat in hot oven just before serving.
Andrea
Coconut Macaroons (gluten, dairy free)
ReplyDelete3/4 c fine ground almond flour
1 1/2 c unsweetened shredded coconut
1/4 c plus 1 T honey
1/4 c coconut oil liquid
2 t vanilla extract
Pinch sea salt
1/4 - 1/2 cup freeze dried strawberries chopped (No Substitutes)
Pre heat oven to 190 (you are dehydrating not baking). In a blowl combine almond flour, shredded coconut. In a seperate bowl mix honey, coconut oil, vanilla and salt.
Add honey mixture to dry ingredients and stir until well blended. Add strawberries and mix well again. Useing a rounded tablespoon measuring scoop up enough dough to fill spoon. Drag it on the side of the bowl gentely pressing into spoon. Turn the spoon upside down and tap in on the side of the blwl letting the florned dough fall into your hand. Gently place on a parchment lined baking sheet. Repeat with the rest of the mixture. Bake about 50 minutes and cool at least 10 minutes. The outside should be dried out slightly and the inside should be soft and chewy. Tore in airtight container. Makes about 20 macaroons.
I get my freeze dried strawberries at Trader Joes........I have also used freeze dried cranberries and blueberries and they came out great as well.
SCALLOPED PINEAPPLE
ReplyDeleteKaren Brouillet
1/4 lb margarine melted
20 oz crushed pineapple with syrup
1 2/3 c sugar (or a little less) 4 c broken bread (I like wheat berry)
3 eggs
Mix together and bake at 350 degrees for 40-45 minutes.
I NEED this to go along with turkey.
I sent you a message the other day about cutting fabric for hexies. You answered me right away. My husband was shocked and kept going on about what a wonderful person you were. I just had to keep saying, I know. :-) Thank you for all you do!
Sincerely,
Karen Brouillet
karenbrouillet@gmail.com
O'Fallon, MO
Please enter me in the drawing. Love your ideas and quilt blocks. Currently I am working on Carolina Chain. One of my favorite recipes is:
ReplyDeleteEasy Peach Cobbler
1 stick of butter
1 cup flour
1/2 teaspoon of salt
1 large can of Peaches
1 cup sugar
2 teaspoons of baking powder
1 cup of milk
Preheat oven to 350 degrees
Melt butter in a 9x13 pan in the oven
Whisk together dry ingredients in bowl,add milk and mix til smooth
pour mixture into pan
Place peaches on top of mixture, then pour leftover juice from peaches over top
Bake for 25 minutes or until golden brown
Superquilter
Blanchard, OK
It's not Christmas without Fantasy Fudge!
ReplyDelete3 cups sugar
3/4 cup butter or margarine
1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)
3 pkg.(4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
1 jar (7 oz.) Marshmallow Creme
1 cup chopped Walnuts (I use pecans)
1 tsp. vanilla
Line 9-inch square pan with foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.
Add chocolate and marshmallow creme; stir until melted. Add nuts and vanilla; mix well.
Pour into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.
Enjoy!!
My favorite holiday recipe is from a great aunt. She would make this for our holidays and now I make fresh cranberry relish.
ReplyDeleteFresh Cranberry Relish
Wash and drain 2, 12 oz. bags of fresh cranberries.
Wash and quarter one large navel orange. Remove center pith.
Using the large grater blade on a food processor grate the cranberries and orange.
Stir in up to 2 cups of white sugar. (I use 1 to 1 1/2 cups)
Cover and refrigerate for up to a month. The flavors need to meld so should be make several days a head of serving.
Use as a relish with turkey or just as a small side dish.
Ann Flower
antiques@eoni.com
Thank you for the chance to win some goodies!
ReplyDeleteHere is my recipe, something easy to serve for family and friends.
Chicken drumsticks and beans.
You will need:
As many chicken drumsticks you want
At least 2 cans of cannelini beans
3-4 cloves of garlic
Good handful of cherry tomatoes, halved
Chili pepper
Salt, pepper, olive oil
Fresh basil
Pour the rinsed beans in the bottom of your oven dish. Scatter the tomatoes halves on top. Chop the garlic and chili and add to the beans, scatter basil leaves all over. Place chicken drumsticks on top, drizzle good olive oil over them and add salt and pepper to taste.
Cook in a medium to high oven for about 35 minutes or until the chicken legs are done. Serve with a big salad and crusty bread. Yumm!
I love holiday cooking and discovering new recipes to use. What a fun time of year.
ReplyDeleteMy most fave recipe is 5 Cheese Macaroni. My family demands it for just about every occasion. Enjoy.
tushay3(at)yahoo(dot)com
5 Cheese Macaroni
Ingredients
• 1 tablespoon olive oil
• 1 pound penne pasta (I use wheat pasta, optional)
• 8 tablespoons (1 stick) plus 1 tablespoon butter
• 1 cup (4 ounces) shredded Colby/Monterey Jack cheese
• 1/2 cup (2 ounces) shredded mild Cheddar cheese
• 1/2 cup (2 ounces) shredded sharp Cheddar cheese
• 1 pkg. Philadelphia cream cheese, softened
• 1 cup half-and-half cream
• 1 can evaporated milk
• 1 cup (8 ounces) Velveeta , cut into small cubes (I use the sharp cheddar Velveeta, optional)
• 2 large eggs , lightly beaten
• 1/4 teaspoon sea salt
• 1/8 teaspoon freshly ground white pepper
Directions
Preheat the oven to 350 degrees F. Lightly butter (or use an olive oil spray) a 9 x 12 casserole dish.
Bring the large pot of salted water to a boil over high heat. Add the oil, then the penne pasta, and cook until the pasta is just tender, about 7 minutes. Do not overcook. Drain well. I usually rinse my pasta with warm water to remove any starch. Place pasta in large mixing bowl.
In a small saucepan, melt eight tablespoons of the butter. Stir the butter and the softened cream cheese into the pasta until well coated. In another mixing bowl, mix the mild and sharp Cheddar and Colby/Monterey Jack cheeses. To the pasta add the half-and-half and evaporated milk, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer mixture to the buttered casserole dish. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.
Bake until it's bubbling around the edges, about 35 minutes. Serve hot.
NOTE: This macaroni dish may not be for the faint at heart but it is an ultimate comfort food and great for a Thanksgiving or Christmas dinner table. I have made it for several different groups of people and the consensus was…. Ummm lip smacking good.
The cheeses can be substituted with other cheese varieties (ie Asiago, Muenster, White cheddar, Parmesan). Feel free to experiment. At times I have added Asiago cheese sprinkled on top to make it a 6 cheese macaroni. I use penne pasta because it has better body but feel free to use elbow macaroni. Also you can use 2 cups of half and half cream and omit the evaporated milk. So many possibilities. Enjoy.
Congratulations on your 9th issue! I'd love to win any of these great prizes! Our favorite holiday recipe has been around for at least four generations...Noodle Candy!
ReplyDelete1 pkg semi-sweet chocolate chips
2 pkgs butterscotch chips
1 can cocktail peanuts
1 can chinese noodles
Melt chips in a double boiler. When smooth stir in peanuts and noodles. drop by spoonfuls onto wax paper. Let cool, then enjoy!
Would love to win something. I've got time to browse and read some extra blogs while recovering from a total hip replacement. My new favorite holiday recipe is Saltine Toffee:
ReplyDeleteIngredients Edit and Save
Original recipe makes 1 cookie sheetful
4 ounces saltine crackers
1 cup butter
1 cup dark brown sugar
2 cups semisweet chocolate chips
Directions
Preheat oven to 400 degrees F (205 degrees C).
Line cookie sheet with saltine crackers in single layer.
In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread to cover crackers completely.
Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate. Cool completely and break into pieces.
My favorite holiday receipe is Chocolate Pepperming Trifle
ReplyDeleteFor the Cake
Vegetable oil cooking spray
1/2 cup whole milk
2 tablespoons usalted butter
3/4 cup all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, room temperature
3/4 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
For the Syrup
1/4 cup granulated sugar
1/3 cup chocolate flavored liquor, such as Godiva
For the Mousse
2 1/2 cups heavy cream
12 ounces white chocolate, finely chopped
1/2 cup coarsely chopped peppermint candies or candy canes
For the Pudding
8 ounces milk chocolate, finely chopped
2 cups heavy cream
3 large egg yolks, room temperature
For Serving
1 1/2 cups heavy cream
1/4 cup confectioners' sugar
1/4 cup coarsely chopped peppermint candies or candy canes
Preheat oven to 350 degrees. Make the cake: Coat a 9-inch round cake pan with cooking spray. Line bottom with parchment paper; coat with cooking spray.
Bring milk and butter almost to a boil in a small saucepan. Remove from heat, and set aside. Whisk flour, cocoa, baking powder, and salt in a bowl. Put eggs into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale and fluffy. Gradually add sugar, beating until pale and thick, about 5 minutes. Add vanilla. Reduce speed to low. Add hot milk mixture in a slow, steady stream. Add flour mixture, and beat until just combined.
Pour batter into pan. Bake until center springs back when lightly touched, 25 to 30 minutes. Let cool in pan on a wire rack 20 minutes. Turn out onto rack. Remove parchment; let cool completely. Halve cake horizontally.
Make the syrup: Bring sugar and 1/4 cup water to a boil in a small saucepan, stirring until sugar has dissolved. Let cool completely. Stir in liqueur.
Make the mousse: Prepare an ice-water bath; set aside. Bring 1 cup cream just to a boil in a small saucepan. Place white chocolate in a food processor; with machine running, pour in hot cream in a slow, steady stream, and process until smooth. Transfer to a medium bowl set in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes.
Beat remaining 1 1/2 cups cream to nearly stiff peaks. Fold into chocolate mixture, then fold in candies. Cover with plastic wrap, and refrigerate until thickened and almost firm, 4 to 6 hours.
Make the pudding: Put chocolate into a large bowl; set aside. Bring cream almost to a boil in a small saucepan. Whisk yolks in a bowl. Pour in hot cream in a slow, steady stream, whisking.
Pour mixture back into pan. Cook over medium heat, stirring, until thick enough to coat the back of a spoon, about 1 minute. Pour through a fine sieve over chocolate; whisk until smooth. Set bowl in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes. Place plastic wrap directly on surface; refrigerate until set, about 3 hours.
To assemble: Spread one-third of the mousse into bottom of a glass trifle bowl that is 8 to 10 inches in diameter. Top with a cake layer, and brush with half the syrup.
Top with half the pudding, then another third of mousse. Place remaining cake layer on top; brush with remaining syrup. Top with remaining pudding, then mousse. Cover with plastic wrap, and refrigerate 12 hours.
Beat cream and sugar until soft peaks form. Top trifle with the whipped cream, and sprinkle with candies.
Thank you, Bonnie for this opportunity to share a favorite.
ReplyDeleteForgotten Cookies
2 egg whites
1/4 tsp cream of tartar
pinch of salt
2/3 cup of sugar
1/4 tsp vanilla
1 cup chopped pecans
1 cup chocolate chips
Preheat oven to 350. Beat egg whites until foamy, add cream of tartar and salt. Beat until stiff. Add sugar 2 Tblsp. at a time, beating well after each. Add vanilla, pecans and chips. Mix well. Line cookie sheet with foil. Drop mixture by rounded teaspoonful. Place in oven and turn the oven off immediately. Leave in oven at least 8 hours or overnight. Carefully remove from foil and enjoy!
Mandy Laseter
gloobermom@hotmail.com
Nancy McFall
ReplyDeletenancyannmcfall@yahoo.com
Love these giveaways, maybe some day I'll actually win something. In the meantime its great fun! My recipe is for a staple at our Thanksgiving and Christmas dinners: Cranberry Sauce. Nothing fancy, but a MUST HAVE.
1 package fresh or frozen cranberries
1 cup water
1 cup sugar
Dissolve sugar in water as you bring it to boil in large pan. Add cranberries and cook until the cranberries pop.
That's it. The longer you cook it the more "jellied" it will be, we like it as a sauce so I remove it from the heat as soon as most of the berries have popped. Refrigerate and serve. Love this with leftover turkey too.
Have a lovely Thanksgiving with your family.
Got stuck checking out all the delicious looking recipes. Can't wait for the recipe for the quilt you're going to make with this block.
ReplyDeleteThis recipe is for candied yams that I have been making forever. The potatoes will sweat and the butter and sugar will make a delicious syrup so do not add any liquid.
4-5 medium to large sweet potatoes, peeled and cut/sliced into chunks.
1 stick butter sliced into chunks.7
1-1/4 c. sugar, more or less to your liking.
1 tsp. cinnamon
Preheat oven to 400 degrees
Place sweet potatoes in large casserole dish and sprinkle with sugar/cinnamon mixture.
Place pats of butter on top and bake stirring every 20 min. until desired doneness.
Sorry, I got so wrapped up in the recipe I forgot to leave my comment. Blue is my favorite color so your block is definitely one of my favorites and one I definitely want to make.
ReplyDeleteHi Bonnie - and Happy Thanksgiving to all! Here's a super easy, super delicious dessert that is always a hit with the crowd! Ice Cream Sandwich Cake!
ReplyDeleteFor this recipe you will need:
1 12oz container of whipped topping
1 jar of caramel topping
Chocolate Syrup
1 package of ice-cream sandwiches (box of 12)
Sprinkles – optional
Elastic waistband pants – optional
Directions
Unwrap the ice-cream sandwiches and lay them into a 9x13 pan. You may have to cut some of the sandwiches to fit.
Pour the desired amount of caramel sauce over the sandwiches making sure to get it into the cracks.
Then add whipped topping. Use a spatula to spread it evenly.
Drizzle with chocolate sauce and put into the freezer for at least 1-2 hours before serving.
Substitutions are limitless - magic shell works well - double the # of sandwiches for a larger crowd by placing on top of original layer with toppings in between sandwiches. Any candy can be smashed and added - butterfingers, crushed heath bars, snickers - the sky's the limit!
auntie.clark@gmail.com
ReplyDeletePeach Cobbler
Melt 1 stick of butter in a 2 quart casserole in a 350 degree oven
Mix together:
3/4 cup flour
3/4 cup sugar
3/4 cup milk
2 teaspoons baking powder
Pour this mixture over melted butter
Then add 3 cups of sugared peaches (can use canned peaches, drained, no need for extra sugar)
Thanks for the chance to win Bonnie;
ReplyDeleteGarlic-Roasted Brussels Sprouts with Mustard Sauce
6 Servings Prep/Total Time: 20 min.
Ingredients
1-1/2 pounds fresh Brussels sprouts, halved
2 tablespoons olive oil
3 garlic cloves, minced
1/2 cup heavy whipping cream
3 tablespoons Dijon mustard
1/8 teaspoon white pepper
Dash salt
Directions
Place Brussels sprouts in an ungreased 15-in. x 10-in. x 1-in. baking
pan. Combine oil and garlic; drizzle over sprouts and toss to coat.
Bake, uncovered, at 450° for 10-15 minutes or until tender,
stirring occasionally.
Meanwhile, in a small saucepan, combine the cream, mustard, pepper
and salt. Bring to a gentle boil; cook for 1-2 minutes or until
slightly thickened. Spoon over Brussels sprouts. Yield: 6 serv
Barb Spurr
spurr@mymts.net
auntie.clark @ gmail.com
ReplyDeleteNeglected to say
Return to oven & bake for 1 hour
This is a recipe my mom always made with left over turkey.
ReplyDeleteTurkey a La King
From Betty Crocker's Cookbook (1977)
1 - 6 ounce can of sliced mushrooms
1/2 cup diced green peppers
1/2 cup of butter
1/2 cup of flour
1 tsp. salt
1/4 tsp. pepper
2 cups light cream
1 1/4 cups of chicken broth
2 cups cubed turkey
1 - 4 ounce jar of pimento, chopped
I large skillet cook and stir mushrooms and green pepper in butter for 5 minutes. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Stir in cream, broth, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in turkey and pimento, heat through. Serve over rice or noodles.
Sorry it's not gluten free. but it is good, especially if your turkey is dry.
I would love to win a copy of issue ten.