Tag Archives: Christmas

Green Olive Tree

31 Aug

Green Olive Tree

Ingredients:

5 jars (7 ounces each) pitted queen-size green olives, drained
3 cups olive or vegetable oil
½ cup shredded orange peel
½ cup orange juice
1 cup orange marmalade, melted
1 cone-shaped florists’ foam topiary with dowel and base, 8 inches tall
Flowerpot to fit topiary base, about 5 inches in diameter
Rocks to weight flowerpot
Toothpicks
Tissue paper
2 cups honey-roasted peanuts

Procedure:

Mix olives, oil, orange peel, orange juice and marmalade. Cover and refrigerate 3 to 4 hours to blend flavors.

2. Press topiary base securely in flowerpot (glue if necessary). Fill pot 2/3 full with rocks. Insert toothpicks into topiary cone; place olives on toothpicks.

3. Line top of pot with tissue paper; cover with peanuts.

Nutrition Information: 1 Serving: Calories 65 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 450 mg; Total Carbohydrate 2 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2 %; Iron 2 %

Triple-Chocolate Peppermint Trifle

31 Aug

Triple-Chocolate Peppermint Trifle

Ingredients:

* FOR THE CAKE
* Vegetable oil cooking spray
* ½ cup whole milk
* 2 tablespoons unsalted butter
* ¾ cup all-purpose flour
* ¼ cup unsweetened Dutch-process cocoa powder
* 1 ½ teaspoons baking powder
* ½ teaspoon salt
* 2 large eggs, room temperature
* ¾ cup granulated sugar
* 1 ½ teaspoons pure vanilla extract
* FOR THE SYRUP
* ¼ cup granulated sugar
* 1/3 cup chocolate flavored liquor, such as Godiva
* FOR THE MOUSSE
* 2 ½ cups heavy cream
* 12 ounces white chocolate, finely chopped
* ½ 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 ½ cups heavy cream
* ¼ cup confectioners’ sugar
* ¼ cup coarsely chopped peppermint candies or candy canes

Procedure:

* 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 ¼ 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 ½ 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.

Not the best picture of it. But boy everyone LOVED it!!!

Gingerbread Cookies (House)

31 Aug

Gingerbread Cookies (house)

Ingredients:

Makes about 2 dozen cookie cutter houses, 4 dozen deer or trees, or 6 dozen men or use the dough to create your own walls and roof for your ginger bread house.

* 5 ½ cups all-purpose flour, plus more for dusting
* 1 teaspoon baking soda
* 1 ½ teaspoons salt
* 4 teaspoons ground ginger
* 4 teaspoons ground cinnamon
* 1 ½ teaspoons ground cloves
* 1 teaspoon freshly grated nutmeg
* 2 sticks (16 tablespoons) unsalted butter, room temperature
* 1 cup packed dark-brown sugar
* 2 large eggs
* 1 ½ cups unsulfured molasses

icing
gum drops
candy canes
red hots

Procedure:

1. Whisk together flour, baking soda, salt, and spices in a medium bowl.
2. Beat butter and sugar with a mixer on medium-high speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Divide dough into 3 portions, and wrap each in plastic. Refrigerate for 1 hour.
3. Preheat oven to 350 degrees.

4.On a generously floured piece of parchment, roll dough to a ¼ inch thick. Brush off excess flour. Slide dough and parchment onto baking sheets, and freeze for 15 minutes.
5. Cut out desired shapes. Transfer to parchment-lined baking sheets, and freeze for 15 minutes. (You can skip this step. It’s just helpful)
6. Bake cookies for 6 minutes. Remove sheets from oven, and tap them firmly on counter to flatten cookies. Return to oven, rotating sheets, and bake until crisp but not darkened, 6 to 8 minutes more. Let cool on sheets on wire racks.
7. Spoon icing into a pastry bag fitted with a very small plain round tip. Pipe designs on cookies or your house. Let cookies stand at room temperature until set, at least 2 hours (preferably overnight). Cookies can be stored between layers of parchment in airtight containers for up to 1 week.

Let the children Decorate!! ;o)

Take a look:

Creamed Spinach

31 Aug

Creamed Spinach

Ingredients:

* 1 ¼ pounds spinach, tough stems discarded
* 10 ounces white pearl onions
* 5 tablespoons butter
* 2 tablespoons all-purpose flour
* 1 ¼ cups 2% milk
* ¾ cup chopped slab bacon (8 cooked slices)
* ½ cup heavy cream
* Coarse salt and freshly ground pepper
* 2 Pinches of  nutmeg
* 2 teaspoons fresh lemon juice

Procedure:

1. Wash spinach, and drain, but do not dry. Transfer to a large skillet. Cover, and cook over medium-high heat, stirring once, until wilted, about 3 minutes. Drain. Let cool slightly; squeeze out any excess liquid. Finely chop; set aside.
2. Bring a medium saucepan of water to a boil. Add onions, and cook until skins soften, about 3 minutes. Remove with a slotted spoon (reserve water in pan); rinse under cold water. Trim root ends, and remove skins; halve if large. Return water to a boil. Add onions, and cook until tender, about 10 minutes. Drain, and rinse under cold water.
3. Melt ¼ cup butter in a medium saucepan over medium heat. Add flour; cook, whisking, 5 minutes. Add milk in a slow, steady stream, whisking constantly. Boil, whisking, 1 minute. Remove from heat.
4. Melt remaining tablespoon butter in a large saucepan over medium-high heat. Add bacon; cook, stirring occasionally, until well browned, about 6 minutes. Stir in onions and spinach. Stir in cream and reserved milk mixture. Add 1 teaspoon salt, ¼ teaspoon pepper, and the nutmeg. Reduce heat to medium-low; cook, stirring, until thickened, about 10 minutes (do not boil). Stir in lemon juice. Season with salt and pepper. Can be refrigerated in an airtight container up to 2 days; reheat in an oven heated to 300 degrees to serve.

4 servings

Amount Per Serving
Calories 361.4
Total Fat 27.1 g
Saturated Fat 15.2 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 8.5 g
Cholesterol 72.1 mg
Sodium 409.2 mg
Potassium 680.4 mg
Total Carbohydrate 20.2 g
Dietary Fiber 2.6 g
Sugars 0.4 g
Protein 10.9 g

9 WW points per serving

Corky & Jimmy’s Stuffing

31 Aug

Corky & Jimmy’s Stuffing

Ingredients:

-1 bag seasoned bread crumbs
-3 celery sticks
-½ cup onion
-turkey giblets (neck, heart etc…) (usually inside the turkey in a bag)
-water (6 cups)
-salt
-pepper

Procedure:

Boil turkey parts in water with salt and pepper slowly for long time.

 

 

 

 

 

 

 

 

 
when done remove giblets, place on cutting board. Reserve water (broth in pot). Chop gizzards, peel meat off neck etc… throw out bones.
In sauce pan saute celery and onion,

 

 

 

 

 

 

 

 

When almost done add cut up turkey parts. Salt and pepper to taste. saute all together.
In a separate large bowl place bag of bread crumbs and sauted mixture. Slowly add the broth until it is all sapped up… not soaking wet just thoroughly damp….

Stuff into turkey.

 

 

 

 

 

 
Cook turkey.

Corky’s Celery Sticks

31 Aug

Corky’s Celery Sticks

Ingredients:

1 bunch celery
16 oz cream cheese
1 lemon
1 can pitted olives
2 green onions
salt
pepper

Procedure:

mix together in a bowl:
cream cheese, squeezed fresh lemon, green onions and salt and pepper to taste.

wash and slice celery into sticks. Fill each stick with cream cheese mixture. top with whole olives.

A partially eaten tray… You can tell it’s been handled! LOL! But at least I got the pic! ;o)

Cheese Ball

31 Aug

Cheese Ball

Ingredients:

8 ounces Cream Cheese — At Room Temperature
4 ounces Blue Cheese — Crumbled
4 ounces Cheddar Cheese — Shredded
2 tablespoons Dijon Mustard
1 tablespoon Worcestershire Sauce
1/8 tablespoon Garlic Powder
¼ tablespoon Salt
½ cup Pecans — Finely Chopped
2/3 cup Currants
¾ cup Parsley — Chopped

crackers assorted kinds

Procedure:

Place the cream cheese, blue cheese, cheddar cheese, mustard, Worcestershire, garlic powder, and salt in a mixer bowl and beat at low speed just until well mixed. Stir in the pecans and currants. Taste and adjust seasoning. Refrigerate the cheese mixture for 30 minutes or until slightly firm, then shape into a ball. Roll in the chopped parsley to coat well. Cover with plastic wrap and refrigerate until ready to serve. Let stand at room temperature for about 30 minutes before serving. Place on a platter surrounded with crackers and apple wedges.

Roast Duckling with Orange Molasses Sauce

31 Aug

Roast Duckling with Orange Molasses Sauce

Ingredients:

* 1 duckling, about 5 pounds
* 1 lemon, quartered
* 1 large orange, thinly sliced
* 4 slices pineapple, cut in half
* 1 cup orange juice
* ¼ cup molasses
* 1/3 cup sugar
* ½ teaspoon ground ginger
* 1 tablespoon cornstarch
* 2 tablespoons water

Procedure:

Salt cavity and body of the duckling and add lemon quarters to cavity. Prepare bird for roasting; place in a shallow pan and prick all over with a fork. Roast at 325° for about 2 hours, or until crispy and browned.

Pour off drippings. Arrange orange slices and pineapple slices around duck. Combine orange juice, molasses, sugar, and ginger in a saucepan. Bring to a boil and pour over the fruit. Brush duck with some of the sauce. Return to oven set at 350° and roast 25 minutes longer, basting several times. Serve garnished with the fruit slices.

Skim fat from sauce in roasting pan. Combine cornstarch and water; stir until smooth. Stir into the hot sauce and cook over medium heat until thickened.
This roast duckling serves 4.

Roast Duck with Cherry – Port Sauce

31 Aug

Roast Duck with Cherry – Port Sauce

Ingredients:

5 lb. Duck
1 orange, quartered
Salt & pepper
½ c. currant jelly, melted
½ tsp. lemon juice
1 tbsp. honey
1 can pitted black cherries
¾ c. port wine
1 tsp. lemon juice
1 tbsp. cornstarch
2 tbsp. butter

Procedure:

ROAST DUCK WITH CHERRY – PORT SAUCE

5 lb. Duck
1 orange, quartered
Salt & pepper
½ c. currant jelly, melted
½ tsp. lemon juice
1 tbsp. honey

CHERRY SAUCE:

1 can pitted black cherries
¾ c. port wine
1 tsp. lemon juice
1 tbsp. cornstarch
2 tbsp. butter

Wash duck, pat dry, sprinkle with salt and pepper insert orange quarters in cavity. Put duck on rack in shallow roasting pan. Put in oven, piercing several times while roasting. One half hour before duck is done, raise temperature to 350 degrees and brush with currant jelly mixture.