1 bottle of White Grape Juice(very cold)
1 2 liter bottle of gingerale (Canada Dry) Very cold
Freeze a hunk of gingerale to use for an ice ring (use Gingerale so not to dilute the White Grape Juice)
Chill well and mix together
December 30, 2009
December 27, 2009
Cheese ring
Recipe By: Joyce Gordon
Ingredients:
1 lb finely shredded sharp cheese
4 oz cream cheese ( softened)
Sm Vidalia onion grated
dash or two of worstershire sauce
1/2 cup chopped pecans
Tablespoon or two of mayonaise
Cayenne pepper to your liking
Instructions:
Mix all above ingredients together and place in a ring mold pan
Refrigerate overnight
Serve with Strawberry perserves in the center of the ring.
Crackers of your choice
Ingredients:
1 lb finely shredded sharp cheese
4 oz cream cheese ( softened)
Sm Vidalia onion grated
dash or two of worstershire sauce
1/2 cup chopped pecans
Tablespoon or two of mayonaise
Cayenne pepper to your liking
Instructions:
Mix all above ingredients together and place in a ring mold pan
Refrigerate overnight
Serve with Strawberry perserves in the center of the ring.
Crackers of your choice
December 22, 2009
Crock pot pizza
Crockpot Pizza
¾ lb. Hamburger. browned and drained
¾ lb. Italian Sausage, browned and drained
1/2 tsp. Salt
1/8 tsp. Pepper
1/4 tsp. Garlic powder
1/2 tsp. Italian Seasoning
1/8 tsp. Ground Red Pepper
1 lb. Mozzarella cheese, Grated
1 Medium onion, Chopped
1 Package Pepperoni
1 lb. Rigatoni noodles cooked and drained
1 can cream of mushroom soup (10oz.)
1 Jar Pizza Sauce (14oz.)
1 Can mushrooms (6oz.)
Fry hamburger and sausage, drain grease. Stir in salt, pepper, garlic powder, Italian seasoning and red pepper together mix with hamburger and sausage. Layer the ingredients in a crockpot in the following order: Meat, Noodles, Cheese, Soup, Onions, Pizza sauce, Pepperoni, Mushrooms and Juice. Cook 4 hours on Low.
¾ lb. Hamburger. browned and drained
¾ lb. Italian Sausage, browned and drained
1/2 tsp. Salt
1/8 tsp. Pepper
1/4 tsp. Garlic powder
1/2 tsp. Italian Seasoning
1/8 tsp. Ground Red Pepper
1 lb. Mozzarella cheese, Grated
1 Medium onion, Chopped
1 Package Pepperoni
1 lb. Rigatoni noodles cooked and drained
1 can cream of mushroom soup (10oz.)
1 Jar Pizza Sauce (14oz.)
1 Can mushrooms (6oz.)
Fry hamburger and sausage, drain grease. Stir in salt, pepper, garlic powder, Italian seasoning and red pepper together mix with hamburger and sausage. Layer the ingredients in a crockpot in the following order: Meat, Noodles, Cheese, Soup, Onions, Pizza sauce, Pepperoni, Mushrooms and Juice. Cook 4 hours on Low.
December 20, 2009
Snow 7 maple sugar
one pint of maple syrup and boil for 20 mins or so (long enough to boil the water out of it)...keep stirring it and watching it...one pan of packed snow... drizzle the maple sugar on the snow and eat the "candy" when it hardens!
By Bea Radka
By Bea Radka
December 19, 2009
Ande's candy cookies
By Northpole.comMakes approx. 10 dozen • From the kitchen of Null
Ingredients3/4 cup butter or margarine
1 1/2 cup brown sugar
2 Tablespoons water
2 eggs
2 cups chocolate chips
2 1/2 cup flour
1 1/4 teaspoon baking soda
1/2 teaspoon salt
3 boxes Andes candies
DirectionsIn sauce pan over low heat, melt butter; add sugar and water. Then add chocolate chips. Stir until partially melted. Remove from heat; stir , then cool for 5 minutes. Add eggs and dry ingredients; mix with a mixer on low speed until blended. Chill 1 hour. Make into little balls and bake on an ungreased cookie sheet at 350 degrees for 10-13 minutes. While still hot, put Andies candy mint on each cookie, let it get soft then swirl mint with spoon. Cool on baking rack
Ingredients3/4 cup butter or margarine
1 1/2 cup brown sugar
2 Tablespoons water
2 eggs
2 cups chocolate chips
2 1/2 cup flour
1 1/4 teaspoon baking soda
1/2 teaspoon salt
3 boxes Andes candies
DirectionsIn sauce pan over low heat, melt butter; add sugar and water. Then add chocolate chips. Stir until partially melted. Remove from heat; stir , then cool for 5 minutes. Add eggs and dry ingredients; mix with a mixer on low speed until blended. Chill 1 hour. Make into little balls and bake on an ungreased cookie sheet at 350 degrees for 10-13 minutes. While still hot, put Andies candy mint on each cookie, let it get soft then swirl mint with spoon. Cool on baking rack
December 18, 2009
Melting pot green goddess dip
Serves: 12
Ingredients
8 ounce cream cheese, cut into slices
1/2 cup milk
1/4 cup sour cream
2 tablespoon onion, finely chopped
2 tablespoon parsley, finely chopped
2 tablespoon chives, chopped
Instructions
In a microwave-safe container, microwave cream cheese and milk for 2 to 4 minutes, whisking after each minute, until cream cheese melts and mixture is smooth.
Stir in sour cream, onion, parsley and chives. Refrigerate until cold.
Ingredients
8 ounce cream cheese, cut into slices
1/2 cup milk
1/4 cup sour cream
2 tablespoon onion, finely chopped
2 tablespoon parsley, finely chopped
2 tablespoon chives, chopped
Instructions
In a microwave-safe container, microwave cream cheese and milk for 2 to 4 minutes, whisking after each minute, until cream cheese melts and mixture is smooth.
Stir in sour cream, onion, parsley and chives. Refrigerate until cold.
December 17, 2009
Cannoli Cake
By Sargento.com
Ingredients
4 eggs
2/3 cup sugar
1 cup all-purpose flour
1/2 cup (1 stick) butter or margarine, melted and cooled
1/4 cup chopped semisweet chocolate
1 recipe Ricotta Filling
1 recipe Whipped Cream Frosting
Fresh berries or candied cherries, for garnish
Ricotta Filling:
2 cups (15 oz.) Sargento® Part-Skim Ricotta Cheese
3 Tbsp. sugar
1-1/2 tsp. vanilla
1 cup whipping cream, whipped
1 cup semisweet mini chocolate chips
Whipped Cream Frosting:
2 cups whipping cream
2 Tbsp. confectioners sugar
1/2 tsp. vanilla
Directions
Beat eggs and sugar on medium speed in bowl with an electric mixer 5 minutes or until thick. Gently fold in flour and butter; pour into greased and floured 8-inch round cake pan. Bake in preheated 350°F oven 40 minutes or until cake feels firm when touched in center. Cool in pan 5 minutes. Remove from pan and cool completely on wire rack.
To make Ricotta Filling: Beat Ricotta cheese, sugar and vanilla on medium speed in bowl with electric mixer 3 minutes. Fold in whipped cream and chocolate chips.
To make Whipped Cream Frosting: Beat cream on high speed in bowl with electric mixer until soft peaks form. Beat in sugar and vanilla.
Cut cake in half horizontally using sharp serrated knife. Cut each layer in half again horizontally. Place 1 layer on serving platter; spread with one-third Ricotta filling. Repeat procedure, ending with cake layer. No sooner than 6 hours before serving, frost sides and top of cake with all but 1 cup frosting. Decorate with remaining frosting, chopped chocolate and fruit. Refrigerate until serving time.
Ingredients
4 eggs
2/3 cup sugar
1 cup all-purpose flour
1/2 cup (1 stick) butter or margarine, melted and cooled
1/4 cup chopped semisweet chocolate
1 recipe Ricotta Filling
1 recipe Whipped Cream Frosting
Fresh berries or candied cherries, for garnish
Ricotta Filling:
2 cups (15 oz.) Sargento® Part-Skim Ricotta Cheese
3 Tbsp. sugar
1-1/2 tsp. vanilla
1 cup whipping cream, whipped
1 cup semisweet mini chocolate chips
Whipped Cream Frosting:
2 cups whipping cream
2 Tbsp. confectioners sugar
1/2 tsp. vanilla
Directions
Beat eggs and sugar on medium speed in bowl with an electric mixer 5 minutes or until thick. Gently fold in flour and butter; pour into greased and floured 8-inch round cake pan. Bake in preheated 350°F oven 40 minutes or until cake feels firm when touched in center. Cool in pan 5 minutes. Remove from pan and cool completely on wire rack.
To make Ricotta Filling: Beat Ricotta cheese, sugar and vanilla on medium speed in bowl with electric mixer 3 minutes. Fold in whipped cream and chocolate chips.
To make Whipped Cream Frosting: Beat cream on high speed in bowl with electric mixer until soft peaks form. Beat in sugar and vanilla.
Cut cake in half horizontally using sharp serrated knife. Cut each layer in half again horizontally. Place 1 layer on serving platter; spread with one-third Ricotta filling. Repeat procedure, ending with cake layer. No sooner than 6 hours before serving, frost sides and top of cake with all but 1 cup frosting. Decorate with remaining frosting, chopped chocolate and fruit. Refrigerate until serving time.
December 11, 2009
Peppermint pinwheel cookies
Prep: 35 min., Freeze: 4 hr., Bake: 7 min. per batch, Cool: 35 min. These cookies are delicious eaten at room temperature, or chill them 30 minutes for a firm, cool filling.
Yield: Makes 4 dozen
Ingredients
1/2 cup butter, softened
1 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon red food coloring paste
Parchment paper
Peppermint Frosting
Preparation
1. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugar, beating until light and fluffy. Add egg and vanilla, beating until blended, scraping bowl as needed.
2. Combine flour, baking soda, and salt; gradually add flour mixture to butter mixture, beating at low speed until blended.
3. Divide dough into 2 equal portions. Roll 1 portion of dough into a 12- x 8-inch rectangle on a piece of lightly floured plastic wrap.
4. Knead food coloring paste into remaining portion of dough while wearing rubber gloves. Roll tinted dough into a rectangle as directed in Step 3. Invert untinted dough onto tinted dough; peel off plastic wrap. Cut dough in half lengthwise, forming 2 (12- x 4-inch) rectangles. Roll up each rectangle, jelly-roll fashion, starting at 1 long side, using bottom piece of plastic wrap as a guide. Wrap in plastic wrap, and freeze 4 hours or up to 1 month.
5. Preheat oven to 350°. Cut ends off each dough log, and discard. Cut dough into 1/4-inch-thick pieces, and place on parchment paper-lined baking sheets.
6. Bake at 350° for 6 to 7 minutes or until puffed and set; cool cookies on baking sheets 5 minutes. Remove to wire racks, and cool completely (about 30 minutes).
7. Place Peppermint Frosting in a heavy-duty zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe about 2 tsp. frosting onto half of cookies; top with remaining cookies, gently pressing to form a sandwich.
Southern Living, DECEMBER 2008
Peppermint Frosting
Prep: 10 min.
This recipe goes with Peppermint Pinwheel Cookies
Yield: Makes 1 3/4 cups
Ingredients
1/4 cup butter, softened
1 (3-oz.) package cream cheese, softened
2 cups powdered sugar
1 tablespoon milk
1/8 teaspoon peppermint extract
Preparation
1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Increase speed to medium, and gradually add milk and peppermint extract, beating until smooth.
Southern Living, DECEMBER 2008
Yield: Makes 4 dozen
Ingredients
1/2 cup butter, softened
1 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon red food coloring paste
Parchment paper
Peppermint Frosting
Preparation
1. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugar, beating until light and fluffy. Add egg and vanilla, beating until blended, scraping bowl as needed.
2. Combine flour, baking soda, and salt; gradually add flour mixture to butter mixture, beating at low speed until blended.
3. Divide dough into 2 equal portions. Roll 1 portion of dough into a 12- x 8-inch rectangle on a piece of lightly floured plastic wrap.
4. Knead food coloring paste into remaining portion of dough while wearing rubber gloves. Roll tinted dough into a rectangle as directed in Step 3. Invert untinted dough onto tinted dough; peel off plastic wrap. Cut dough in half lengthwise, forming 2 (12- x 4-inch) rectangles. Roll up each rectangle, jelly-roll fashion, starting at 1 long side, using bottom piece of plastic wrap as a guide. Wrap in plastic wrap, and freeze 4 hours or up to 1 month.
5. Preheat oven to 350°. Cut ends off each dough log, and discard. Cut dough into 1/4-inch-thick pieces, and place on parchment paper-lined baking sheets.
6. Bake at 350° for 6 to 7 minutes or until puffed and set; cool cookies on baking sheets 5 minutes. Remove to wire racks, and cool completely (about 30 minutes).
7. Place Peppermint Frosting in a heavy-duty zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe about 2 tsp. frosting onto half of cookies; top with remaining cookies, gently pressing to form a sandwich.
Southern Living, DECEMBER 2008
Peppermint Frosting
Prep: 10 min.
This recipe goes with Peppermint Pinwheel Cookies
Yield: Makes 1 3/4 cups
Ingredients
1/4 cup butter, softened
1 (3-oz.) package cream cheese, softened
2 cups powdered sugar
1 tablespoon milk
1/8 teaspoon peppermint extract
Preparation
1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Increase speed to medium, and gradually add milk and peppermint extract, beating until smooth.
Southern Living, DECEMBER 2008
December 9, 2009
Celebration Cheese spread
By Hellmanns
Ingredients:
1 cup Hellmann's® or Best Foods® Real Mayonnaise
1 package (8 oz.) cream cheese, softened
2 cups shredded cheddar cheese (about 8 oz.)
1/2 cup grated Parmesan cheese
1/4 tsp. cayenne pepper sauce* or to taste
1/2 cup toasted chopped walnuts
Instructions:
In large bowl, with electric mixer, beat Hellmann's® or Best Foods® Real Mayonnaise, cheeses and cayenne pepper sauce on medium speed until smooth. In plastic-wrap-lined 1-quart bowl, spread cheese mixture; chill 4 hours or until firm.
On serving plate, invert cheese mixture, then form into log shape; press on walnuts to coat. Serve, if desired, with crackers.
*Such as Frank's® Red Hot Sauce.
Ingredients:
1 cup Hellmann's® or Best Foods® Real Mayonnaise
1 package (8 oz.) cream cheese, softened
2 cups shredded cheddar cheese (about 8 oz.)
1/2 cup grated Parmesan cheese
1/4 tsp. cayenne pepper sauce* or to taste
1/2 cup toasted chopped walnuts
Instructions:
In large bowl, with electric mixer, beat Hellmann's® or Best Foods® Real Mayonnaise, cheeses and cayenne pepper sauce on medium speed until smooth. In plastic-wrap-lined 1-quart bowl, spread cheese mixture; chill 4 hours or until firm.
On serving plate, invert cheese mixture, then form into log shape; press on walnuts to coat. Serve, if desired, with crackers.
*Such as Frank's® Red Hot Sauce.
December 8, 2009
December 7, 2009
Pumpkin cream cheese bars
Ingredients
6 tablespoons butter, melted and cooled
1 3/4 cups sugar
3 large eggs
1 cup canned pumpkin
1 3/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1 package (8 oz.) cream cheese, at room temperature
Preparation
1. In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 cups sugar until smooth. Beat in 2 eggs, pumpkin, and 1/3 cup water until well blended, scraping down sides of bowl as needed. In another bowl, mix flour, cinnamon, baking soda, baking powder, and nutmeg; stir or beat into butter mixture until well blended. Spread batter evenly in a buttered and floured 10- by 15-inch baking pan.
2. In a bowl, with an electric mixer on medium speed, beat cream cheese, remaining egg, and remaining 1/4 cup sugar until smooth.
3. Drop cream cheese mixture in 24 evenly spaced 1-tablespoon portions over batter. Pull a knife tip through filling to swirl slightly into batter.
4. Bake in a 350° oven until center of pumpkin batter (not cream cheese mixture) springs back when touched, about 30 minutes. Let cool completely in pan, then cut into 24 bars
By Sunset
6 tablespoons butter, melted and cooled
1 3/4 cups sugar
3 large eggs
1 cup canned pumpkin
1 3/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1 package (8 oz.) cream cheese, at room temperature
Preparation
1. In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 cups sugar until smooth. Beat in 2 eggs, pumpkin, and 1/3 cup water until well blended, scraping down sides of bowl as needed. In another bowl, mix flour, cinnamon, baking soda, baking powder, and nutmeg; stir or beat into butter mixture until well blended. Spread batter evenly in a buttered and floured 10- by 15-inch baking pan.
2. In a bowl, with an electric mixer on medium speed, beat cream cheese, remaining egg, and remaining 1/4 cup sugar until smooth.
3. Drop cream cheese mixture in 24 evenly spaced 1-tablespoon portions over batter. Pull a knife tip through filling to swirl slightly into batter.
4. Bake in a 350° oven until center of pumpkin batter (not cream cheese mixture) springs back when touched, about 30 minutes. Let cool completely in pan, then cut into 24 bars
By Sunset
December 6, 2009
Cranberry Crunch
By Q99fm.com
3 cups uncooked rolled oats
1 cup all-purpose flour
1 1/2 cup brown sugar
2/3 cup butter or margarine
2 cans (16 ounce size) Jellied Cranberry Sauce
Directions:
Preheat oven to 350 degrees F. In a bowl, mix together oats, flour and brown sugar. Cut in butter until crumbly. Use half of the mixture in a greased 13X9 baking dish. Cut cranberry sauce in slices about 1/8 to 1/4 in thick, lay over top of mixture in dish. Top with remaining crumb mixture. Bake 45 minutes until brown on top. Serve warm topped with ice cream.
3 cups uncooked rolled oats
1 cup all-purpose flour
1 1/2 cup brown sugar
2/3 cup butter or margarine
2 cans (16 ounce size) Jellied Cranberry Sauce
Directions:
Preheat oven to 350 degrees F. In a bowl, mix together oats, flour and brown sugar. Cut in butter until crumbly. Use half of the mixture in a greased 13X9 baking dish. Cut cranberry sauce in slices about 1/8 to 1/4 in thick, lay over top of mixture in dish. Top with remaining crumb mixture. Bake 45 minutes until brown on top. Serve warm topped with ice cream.
December 2, 2009
Old Fashioned sugar cookie
By Sunny FM
Ingredients:
2 eggs, well beaten
2 cups granulated sugar
1 cup butter
2 tablespoons milk
1 teaspoon vanilla extract
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 ts nutmeg (optional)
Preparation:
In a large bowl, mix the butter, sugar, egg and lemon extract.
Stir in the rest of the ingredients and mix well. Chill 1 – 2 hours so it will be easy to handle.
Roll the dough out on a floured surface until it is 1/8 to 1/4 inch thick. Cut with cookie cutters. Place the cookies 1 inch apart on a lightly greased cookie sheet.
Bake 7 to 8 minutes at 375 degrees F (190 degrees C), or until edges are lightly browned. Remove to racks immediately to cool
Ingredients:
2 eggs, well beaten
2 cups granulated sugar
1 cup butter
2 tablespoons milk
1 teaspoon vanilla extract
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 ts nutmeg (optional)
Preparation:
In a large bowl, mix the butter, sugar, egg and lemon extract.
Stir in the rest of the ingredients and mix well. Chill 1 – 2 hours so it will be easy to handle.
Roll the dough out on a floured surface until it is 1/8 to 1/4 inch thick. Cut with cookie cutters. Place the cookies 1 inch apart on a lightly greased cookie sheet.
Bake 7 to 8 minutes at 375 degrees F (190 degrees C), or until edges are lightly browned. Remove to racks immediately to cool
December 1, 2009
Christmas exchange cookies
By: Recipes by Ron
1 cup raisins
1/3 cup boiling water
½ cup butter or margarine, softened
1 cup chunky peanut butter
2/3 cup brown sugar
2 cups flour
12 oz. cream cheese, softened
½ cup sugar
2 eggs
1-1/3 cup creamy peanut butter
2 tbs. lemon juice
Optional: 1 cup peanuts, crushed
HOW TO PREPARE
Preheat oven to 350. Combine water and raisins; let stand for 15 minutes or until raisins are soft.
Mix butter, chunky peanut butter, brown sugar and flour until combined. Mixture will be a little crumbly. Stir in raisins (and crushed peanuts, if desired). Set aside 1-1/2 cups of the mix. Press evenly the rest of crumb mixture into greased 9x13 baking dish to form a crust. Bake for 12 minutes.
Meanwhile, beat cream cheese and sugar. Add eggs, creamy peanut butter and lemon juice. Beat until well-mixed.
Spread over baked crust; then sprinkle reserved crumb mixture on top.
Bake additional 25 minutes.
Cool before cutting into squares. Makes approximately 5 dozen 1-1/2 inch squares. Place in cupcake papers, if desired.
1 cup raisins
1/3 cup boiling water
½ cup butter or margarine, softened
1 cup chunky peanut butter
2/3 cup brown sugar
2 cups flour
12 oz. cream cheese, softened
½ cup sugar
2 eggs
1-1/3 cup creamy peanut butter
2 tbs. lemon juice
Optional: 1 cup peanuts, crushed
HOW TO PREPARE
Preheat oven to 350. Combine water and raisins; let stand for 15 minutes or until raisins are soft.
Mix butter, chunky peanut butter, brown sugar and flour until combined. Mixture will be a little crumbly. Stir in raisins (and crushed peanuts, if desired). Set aside 1-1/2 cups of the mix. Press evenly the rest of crumb mixture into greased 9x13 baking dish to form a crust. Bake for 12 minutes.
Meanwhile, beat cream cheese and sugar. Add eggs, creamy peanut butter and lemon juice. Beat until well-mixed.
Spread over baked crust; then sprinkle reserved crumb mixture on top.
Bake additional 25 minutes.
Cool before cutting into squares. Makes approximately 5 dozen 1-1/2 inch squares. Place in cupcake papers, if desired.
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