Monday, December 22, 2008
2 cups crushed candy canes (about 2 12-count boxes)
2 pounds white chocolate
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler or in a glass dish in the microwave for two minutes. Continue to melt and stir in 15 minutes increments until melted smooth. Combine candy cane chunks with chocolate. Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)
Sunday, December 14, 2008
You can serve this with crackers, bagel or pita chips. Anyone who knows me knows I am the queen of convenience and I took short cuts. I used a bag of Shreds and a small bag of Hormel real bacon crumbles. I did de-seed a very large tomato and chopped it in my onion chopper. After this was put together we mixed everything together and spread it on our bagel chips. I would only advise this if you know it's going to be eaten fast. If it's going to sit for a while and just be picked at by your guests I would leave it layered so your lettuce doesn't get soggy.
1 cup mayonnaise
1 cup sour cream
1 cup fresh diced tomatoes
1 cup finely shredded cheddar cheese
Iceberg lettuce, shredded
1 pound of bacon, cooked crisp & crumbled
Combine mayonnaise and sour cream in a small bowl with a lid. When well mixed, refrigerate until serving time. When ready to serve, place the mixture in a large serving bowl. Top with cheese, bacon, lettuce and tomatoes.
Friday, December 12, 2008
1 can crescent rolls
1 dozen eggs
2 cup shredded cheese
1 lb. crumbled bacon
1 cup of fresh mushrooms coarsley chopped
2 cups of fresh spinach coarsly chopped
Salt and pepper to taste
Grease a 9 x 13 inch casserole dish. Line dish with unbaked crescent rolls. Spread bacon evenly over rolls. Next layer on the chopped spinach. Pour beaten eggs over the bacon and spinach. Place cheese over layer of eggs. Bake at 350 degrees for 45 minutes or until firm. Cool 10 minutes before cutting into squares and serve.
Thursday, December 11, 2008
Yield 4 to 6 servings
1 (2 1/2-pound) chicken, cut into 8 pieces
3 ribs celery, chopped
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes
1 teaspoon House Seasoning, recipe follows
1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup
2 cups all-purpose flour
1 teaspoon salt
To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.
To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.
Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.
Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.
Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.
To serve, ladle chicken, gravy, and dumplings into warm bowls.
Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Yield: 1 1/2 cups
Preheat oven to 350 degrees F.
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
1/2 cup rum
1/4 cup light corn syrup
3 cups finely crushed vanilla wafer cookies(about 80 cookies)
1-1/2 cups finely chopped pecans
1/2 cup powdered sugar
Additional powdered sugar
Red candied cherries, halved
1. Place chocolate chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted. Stir in rum and corn syrup.
2. Stir together vanilla wafer crumbs, pecans, and 1/2 cup powdered sugar. Drizzle chocolate mixture over crumb mixture, stirring until well blended. Shape mixture into 1-inch balls; roll in powdered sugar. If desired, place cherry half in center of each cookie, pressing down lightly.
3. Store in airtight container several days to develop flavor. Before serving, roll balls in additional powdered sugar, if desired. About 4 dozen cookies.