Candy Cane Swizzle Sticks
12 large candy canes
4 (2-ounce) vanilla almond bark coating squares,
(usually you have to buy a pack that has about 8 squares)
Break off two Squares. to use for the Swizzle sticks.
Toppings: holiday sprinkles, colored sugars, or nuts
You can use the microwave for melting the vanilla almond bark.
put two squares in a large plastic or glass bowl and place in microwave
for 1 minute and then stir and microwave another minute.
depending on your microwave's strength.
Stir together melted chocolate coating
Dip ends of candy canes 2 to 3 inches into coating; let excess drip off.
Sprinkle immediately with desired toppings, and dry on a wire rack.
You can also add the sprinkles before you dip the candy canes.
Covered Pretzels
Leftover vanilla almond bark candy from the candy cane swizzlers.
Or 1 bag of new ones.
1 bag of small or medium size pretzels.
Melt the almond bark candy as above.
using wooden spoon stir in pretzels, enough to coat easily.
Place on wax paper on the table individually or by two as desired.
Adding more pretzels if not all melted candy is used up.
Let dry good.
You can also make Chocolate Covered pretzels the same way.
using chocolate almond bark. Do not use chocolate chips they
do not melt the same way.
Quick Christmas Fudge
1 and 1/2 bags of chocolate chips milk chocolate or semi sweet.
I usually mix 1 bag of milk chocolate adn 1/2 bag of semi-sweet
1/2 tsp vanilla
dash of salt
1 can of condensed milk
chopped nuts of any kind if desired
1 pan to put fudge in afterward either buttered or sprayed with cooking spray.
Place condensed milk and chocolate chips on stove in a large pan.
Using a wooden spoon stir until chocolate is melted.
add vanilla and dash of salt and nuts.
Stir well.
Pour out into pan and smooth out with spoon.
let cool and store in refrigerator in an air tight tin.
TIP
You can also make butterscotch candy using butterschotch chips
Or vanilla candy using the white chocolate chips
Or peanut butter candy using the peanut butter chips
but use 2 bags of chips because they dont set as hard as the chocolate does.
Spiced Pecans
1 1/2 tsps of ground cinnamon
1/2 tsp of ground cloves
1 tsp salt
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1 egg white beaten
1 pound of large pecan halves
1 cookie sheet with sides or a jelly roll pan
beat egg whites with a tsp cold water but not stiff.
Add spiced sugar mix and mix well.
Add nuts and coat well with the mixture
Spread the nuts in the pan evenly and separately if possible
Bake 45 minutes to 1 hour in ove stirring every 15 minutes.
Remove and cool
Store in Air tight containers
This recipe can be doubled if you have a pan large enough
Or just make another batch
Pineapple Pudding Cake
Ingredients:
1 box of plain yellow cake mix
1 large box of vanilla instant pudding or french vanilla
1 can of crushed pineapple
1 cup sugar
1 tug of dream whip or your favorite whipped topping
large rectangle cake pan
Bake Cake as directed on box
let cool
while cooling place shredded pineapple and juice out of can into a pan on the stove.
add 1 cup of sugare and heat until sugar has melted
Let cool while cake is cooling
when cake has cooled, make the vanilla pudding
make holes all over the top of the cake with the end of the beaters off the mixer or anything of that size.
spread pineapple mixture all over the cake letting it soak down into the holes you have made. Spread vanilla pudding over the pineapple evenly all over the top of the cake.
Spread whipped topping over the vanilla pudding as thick as you like it.
TIP: Sometime the cakes rise fairly high. If it rises above your pan. you may want to take a bread knife and evenly cut the top of the cake off before putting the layers on the cake.
This is a very good moist pudding cake
Pineapple Glazed Boneless Ham
1 precooked boneless Half or Whole ham such as Hormel or Cure 81
about 6 whole cloves
1 can of crushed pineapple drained but keep the juice.
1 1/2 cups of 7 up (about 1 can)
1 tsp mustard can be dried or regular mustard
2 cups brown sugar
Place cloves all over the ham
Mix brown sugar, pine apple juice, and mustard together.
Put ham in roasting pan and spread mixture over ham
add 1 cup of 7 up to pan around ham
Cover with aluminum foil.
Bake 1 hour on medium heat about 300
Baste ham with the sauce in pan
Add another 1/2 cup of 7 up around ham
and baste again in about 20 minutes and spread crushed pineapple over ham
Bake another 15 minutes
Place on serving plattter and let stand about 10 -15 minutes before carving.
cooking time about 1 hour and 35 minutes
Chewy Bar Cookie
2 tablespoons melted butter
1 cup brown sugar
2 eggs beaten
1 cup chopped pecans
1/8 tsp baking soda
5 tablespoons all-purpose flour
1 tsp vanilla
1 cup confectioners sugar
7x11 in baking pan
Mix together eggs, brown sugar, flour, baking soda, vanilla, and nuts.
Place 2 tbsp butter in pan and melt in oven. Pour batter over the melted butter and dont stir.
Bake for 25 minutes.
Cool, cut into squares
Roll Squares in confectioners sugar if desired
No Baking
Peanut Butter Drops
1 1/2 cups sugar
1/2 cup margarine -- or butter
3/4 cup all-purpose flour
2/3 cup evaporated milk
1 1/2 cups rolled oats -- not instant
2/3 cup creamy peanut butter
1/2 cup walnuts -- chopped
1/2 cup dried coconut
1 teaspoon vanilla extract
1/4 teaspoon salt
In a saucepan, combine the sugar, margarine, flour and milk. Bring to a full boil and boil hard for 3 minutes, stirring constantly. Remove from heat and add remaining ingredients all at once. Blend well.
Drop by teaspoonfuls onto foil or greased cookie sheets. Cool completely before serving or storing.
Makes 60
No Baking
Butter Scotch Cookies
1 pk Butterscotch morsels, 12 oz. pkg.
3/4 Cup Peanut butter
4 Cups plain Corn flakes
1 Cup Peanuts
Melt over Low heat, 1 pkg. butterscotch morsels and 3/4 c peanut butter.
In another bowl, mix together 4 cups corn flakes and 1 cup peanuts.
Pour melted mixture over the dry mixture. Mix until covered evenly.
Drop by teaspoon onto cookie sheet lined with wax paper.
Refrigerate until firm.
Yield: 24 servings
Soft Oatmeal Cookies
1 1/4 cups firmly packed brown sugar
1/2 cup white sugar
1/2 cup shortening
1/4 cup softened butter
1/3 cup milk
1 egg
1 1/2 teaspoons vanilla
3 cups 1 minute oats
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup raisins
1 cup chopped walnuts or pecans
TIP soaking the nuts and raisins in 1/2 cup brandy about 15 minutes before starting to make the cookies, gives the cookies have a special taste
Preheat oven to 350ºF. Lightly grease cookie sheet. In a large bowl, beat brown sugar, shortening and butter until smooth Add milk, egg and vanilla and stir until well combined; set aside. In a medium bowl, mix together oats, flour, baking soda, salt and cinnamon. Stir into wet ingredients until thoroughly mixed. Blend in raisins and walnuts. Drop by rounded teaspoon onto prepared cookie sheets and bake 10-12 minutes or until lightly browned. Cool slightly before removing cookies from sheets to wire rack. Optionally you can stir in 1 cup of cinnamon chips.
Chicken Or Turkey Waldorf Salad
1 cup of diced chicken breast or leftover turkey
4 Cups chopped apples with skins
2 lemons, juiced
1/4 Cup chopped celery
1/2 Cup chopped walnuts
1/2 Cup raisins
1/2 Cup seedless grapes, halved (optional)
(optional)1 Cup heavy cream, whipped with 2 Tsp. sugar (optional)
Can substitute 1/4 cup ranch dressing for whipping cream
1/2 Cup mayonnaise
Dice Chicken breast or Leftover Turkey breast
Chop apples and coat with lemon juice. Add chopped celery, walnuts, raisins and grapes to a large bowl.
Blend whip cream or ranch dressing and mayonnaise together. Add to salad and stir to coat well. Chill until time to serve.
Serves 8 to 10
Fruit Salad
1 11 oz. can mandarin orange slices drained
1 8 oz. can crushed pineapple drained
1 3 oz. package orange gelatin
1 12 oz. carton small curd cottage cheese
1 8 oz. carton Dream Whip or any whipped topping
Drain fruit and add to a bowl. Combine with gelatin, cottage cheese and whipped topping, stirring gently. Chill several hours.
Serves 8
Light Biscuits
Angel Biscuits
2 pkg. yeast
1 Tbsp. warm water
2 Tbsp. sugar
5 Cups sifted flour
3 tsp. baking powder
1 1/2 tsp. salt
1/2 tsp. baking soda
1 Cup shortening
2 Cup buttermilk
Dissolve yeast in water and sugar. Sift flour, baking powder, salt and soda into a large bowl. Cut in shortening. Add buttermilk and yeast mixture. Mix well.
Turn dough out onto a floured board and knead 2 or 3 times.
Roll dough out 1/2 inch thick. Cut small biscuits. Let set 45 minutes to 1 hour to rise.
Bake at 400° F. for 12-15 minutes.
Note: Dough may be stored in a plastic bag in the refrigerator until needed.
Ham Biscuits low fat Appetizer
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon dry mustard
1/4 teaspoon baking soda
1/4 teaspoon onion powder
1/2 cup reduced-fat sour cream
1/4 cup chopped fine cooked ham
3 tablespoon low-fat (1% milkfat) milk
This bite-size variation of old-fashioned biscuits makes a perfect party appetizer.
Cut 1 inches around
Preheat the oven to 450°F. In a medium-size bowl, stir together the flour, baking powder, dry mustard, baking soda, and onion powder until well mixed. Using a wooded spoon, stir in the sour cream, ham, and milk; mix just until a soft dough forms.
Knead for 30 seconds on a floured surface, then pat down, using a well-floured 1-inch scalloped or round cutter, cut into biscuits; reroll and cut scraps. Place biscuits 1 inch apart on a lightly greased baking sheet; brush the tops with additional milk if you like. Bake for 10 minutes or until golden.
Cauliflower and Ham casserole
1 head of cauliflower
6 Tbsp. butter
4 oz. thinly sliced ham
(can used leftover ham from dinner)
2 Tbsp. flour
1 1/2 Cups whipping cream
pinch cayenne pepper
pinch salt and pepper
1 1/2 Cups Cheddar cheese grated
1/2 Cups. fresh parsley or 1 tbsp of dry parsley herb
Break Cauliflower into medium size flowerettes and boil 5 minutes in pot of water
While cauliflower is boiling make the sauce
Add butter to a sauce pan and add the thinly sliced ham and add flour and whipping cream
Add pinch of salt and pepper
and cayenne pepper
1/2 cup breadcrumbs (optional)
Place cauliflower in a buttered casserole dish. Pour sauce over it (if you use breadcrumbs add now) and bake at 350 for 20 minutes then top with cheddar cheese and parsley and Bake another 10 minutes. Serve immediately.
Serves 8.
This recipe can be made with half broccoli and half cauliflower also
Cranberry Punch
4 cups orange juice
6 cups cranapple juice
1 cup water
1 liter 7 up
6 oz frozen lemonade thawed
1/2 cup of brown sugar
Spices:
3 tsp whole cloves
3 tsp allspice
1/2 tsp nutmeg spice
3 cinnamon sticks
Cheese cloth
Tie spices in a piece of cheesecloth and place in a saucepan, add the other ingredients and bring to boil
Reduce heat after coming to a boil and simmer 10 minutes
Let cool and Chill for serving
Green Beans with Tomato's
A Twist on the Green Bean Recipe
1 tbsp olive or canola oil
1 clove garliec finely chopped
1 small onion finely chopped
1 can (14 ounces) crushed tomatoes
1/4 teaspoon dried basil
1/8 teaspoon pepper
pinch salt
3 cans green beans drained
Italian Flat green beans are good in this
In a large nonstick skillet, heat the oil over moderate heat. Add the garlic and onion and cook, stirring, about 5 minutes, until softened and golden.
Stir in the tomatoes with basil and pepper and cook, stirring frequently, about 2 minutes longer.
Stir in the drained green beans so that they are all coated with the tomato mixture. Cover the skillet and cook on med heat about 15 minutes.
Old Time's Chocolate Fudge
3 cups sugar
4 heaping tablespoons cocoa
3 tablespoons light corn syrup
1 cup evaporated milk
6 tablespoons butter, plus extra for buttering dish
1 cup chopped pecans
1 1/2 teaspoons vanilla extract
Mix sugar and cocoa; add syrup and milk. Cook in saucepan over medium heat until a small drop forms a soft ball in cold water (234 to 240 degrees F on a candy thermometer). Remove from heat. Add butter, pecans, and vanilla. Beat with mixer or by hand. Pour into a slightly buttered oblong glass dish and cut into squares. Work fast, as mixture thickens quickly.
Pralines
2 cups whole pecans
1/2 cup packed light brown sugar
4 tablespoons heavy cream
Preheat oven to 350 degrees F.
In a medium bowl, combine all ingredients. Spread into a square baking pan, sprayed with cooking spray. Bake in the preheated oven for about 20 minutes, or until coating is dry, and slightly crystalized, stirring once. Remove from oven to cool and stir once more. If not serving immediately, store in an airtight container.
Another Praline Recipe
2 cups sugar
1 cup buttermilk
1 tsp soda
boil for 5 minutes
add 2 tbsp butter
1 cup chopped pecans
boil to soft ball stage 245, Beat until creamy and drop from spoon onto waxed papaer.
Oatmeal Pie
1 cup sugar
1 cup margarine
1 cup dark corn syrup
3 eggs
1 cup uncooked 1 minute oats
1 tsp vanilla
1 unbaked pie shell
In pan on the stove,
Mix first 3 ingredients together, heat until dissolved
add remaining ingredients, mix well and pour into unbaked pie shell
bake 350 for 1 hour.
Fruit and Nut Drops
1 cup soft shortening
2 cups brown sugar firmly packed
2 eggs
1/2 cup buttermilk
3 1/2 cups sifted all purpose flour
1 tsp soda
1 tsp salt
1/ 1/2 cups broken pecans
2 cups candied cherries, halved
2 cups dates, chopped
Mis shortening, sugar and eggs, together. Stir in Buttermilk.
Sift dry ingredients together and stir into shortening mix.
Stir in pecans, cherries and dates. Chill for 1 hour. Drop by rounded teaspoonfuls about 2 inches apart on lightly greased baking sheet or sprayed with pam. Place a pecan half on each one.
Bake in 400 degrees 8-10 minutes. Makes 8 dozen.
Snickerdoodles
1/2 cup shortening
1 cup sugar
2 eggs
1 tsp lemon extract
2 cups plain flour
1 tsp baking powder
1/2 tsp soda
1/4 tsp salt
1 cup buttermilk
2 tbsp sugar
1 tbsp cinnamon
6 saltine crackers, ground up
Cream together the shortening, eggs, sugar , and lemon extract.
Sift together, flour, baking powder,salt,and soda. Blend sifted ingredients alternately with milk into the creamed mixture. Pour into 8x8 ince pan.
Mix 2 tbsp sugar, 1 tbsp cinnamon, and 6 ground saltines together and sprinkle on top. Bake 30-35 minutes at 425
Buttermilk Chiffon Pie
1 envelope unflavored gelatin
1/4 cup cold water
1 tbsp cornstarch
1/2 tsp salt
1/2 cup sugar
1 3/4 cup buttermilk
3 eggs separated
1 tsp grated lemon rind
2 tbsp lemon juice from lemon
1 large can crushed pineapple, drained.
9 inch baked pie shell
Bake pie shell ahead of time and cool
Soften gelatin in 1/4 cup water. set aside
Mix corn starch, salt and 1/4 cup water: add buttermilk
Put in double boiler and cook over hot water, stirring constantly until slightly thickened..
Beat egg yolks, slowly add to milk mixture; cook over hot water 3 minutes.. Add gelatin, stirring until disolved. Add lemon rind and juice. Mix well and Chill until slightly thick.
Beat egg whites while cooling mixture until stiff gradually add remaining 1/4 cup sugar, beating constantly;
fold into gelatin mixture after it has cooled.
Drain pineapple, reserve some for garnish. place remaiing pineapple into pie shell. Add buttermilk filling and Chill until firm.
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