December 2006 - Favorite Christmas Tradition Recipe
Thanks for hosting Cooking Club Cheri! To submit your recipe, and/or view others, click on "comments" below. Merry Christmas!
11 comments:
Anonymous
said...
I will comment since no one else has. I just had these brownies at a birthday lunch and they were amazing. And they seem so easy to make. I'm making them for a cousin dinner this Sunday so i'll let you know: Terri Baker’s Mint Ganache Brownies 1 – 9x13 pan of brownies, cooled (your favorite recipe or box)
Mix together and spread on top of cooled brownies: 1/4 C butter 1 lb. Powdered sugar 1 tsp. Mint extract (if you have mint oil use ¼ to ½ tsp) Green or red food coloring (or whatever color based on time of year) Milk to create consistency that you want (it should be thick like frosting)
Ganache: ½ C butter 12 oz. Semi-sweet chocolate chips (ghiredelli are the best yummy) 1 tsp. Vanilla Microwave together for 15 seconds; stir. Repeat until creamy. Pour over mint frosting and cover. Let set and cut and serve.
Separate the eggs. Beat egg yolks and 2 cups sugar. Scald 1½ quarts of the milk. Add a third of the hot milk to the egg yolks while stirring constantly. (This is to prevent the eggs from curdling.) Then add mixture to the rest of the hot milk, stirring constantly over low heat, until mixture coats a metal spoon. Pour cooked mixture into a large bowl. Add the rest of the milk, half & half, vanilla and rum flavorings. Cover and chill 4 hours. When ready to serve, beat egg whites until they begin to thicken. Add 1 cup sugar and beat until stiff but not dry. Place egg yolk mixture in serving bowl. Slowly fold in egg whites. Whip cream with a little sugar and vanilla and rum flavorings. Add whipped cream to mixture in large spoonfuls. Sprinkle each serving with nutmeg. Keep very cold! Set serving bowl in larger bowl filled with crushed ice. Makes about 20 servings. Perfect for holiday parties.
wow, Noelle, I am impressed, a picture with your comment! You are such an expert blogger! Ok, here is my recipe:
Stuffed Mushrooms - Kari Kawa
30-40 mushrooms (stems removed) 1 cup mozzarella cheese 1/2 cup bread crumbs 1 egg (beaten) 12 oz. pork sausage
Stem and wash mushrooms. Chop half of the stems and brown them with the sausage. Drain and cool. Add cheese, bread crumbs, and egg. Stuff mushrooms and bake at 400 for 12 minutes.
Chicken Wings 1 c. light soy sauce 3/4 c sugar 1/2 c peanut oil Mix ingredients. Marinate wings for one house. Bake in a 9X13 pan at 350 degrees for one hour, then turn over and bake another hour.
I know, i try to be internet savvy but i just followed the directions in my 'edit profile' area. It's nice to know who is writing stuff. especially because half the people at cooking club don't know who i am.
18 eggs Miracle Whip French Mustard Horseradish Sauce Salt and Pepper
Place eggs in a good quantity of cold water that's been well salted (at least 1/4 C of salt) Bring eggs to a boil and then cook for 10 minutes at a full boil. Drain eggs and run cold water over them until they are cool enough to handle. Peel eggs and cut in half. Put all of the yolks in a bowl and mash with a potato masher. Add salt and pepper to egg yolks to taste. Begin to add the Miracle Whip, French Mustard, and Horseradish sauce. They are added in a 3 (miracle whip), 2 (French Mustard), 1 (Horseradish sauce) ratio. (as in 3 T miracle whip, 2 T Mustard, 1 T Horseradish sauce) Taste and add more of each ingredient until you like the way it tastes. Then have your husband come home and taste it and volunteer to "doctor it up" a little bit. Allow him to do his doctoring, then taste the eggs and feel utter disappointment. Take the eggs to cooking club and be surprised that people like them. Rejoice in that fact.
From Emily Daniel: Just so you know, I really want the recipes for the pineapple thing that Jen made, the crab dip that Sheri made, and that's all I can remember for right now. But it takes a lot to make a memorable impression on a pregnant woman. So feel good about yourselves.
1 small can (5 oz.) evaporated milk (about 2/3 cup)
1 package Reese's chips
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 tsp. vanilla
Spray a 9x13 inch pan with cooking spray. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.
ADD peanut butter chips and marshmallow creme; stir until completely melted. Add vanilla and mix well.
POUR immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature while you make the second layer.
Same as above except to make with Chocolate chips instead.
3 cups sugar
3/4 cup (1-1/2 sticks) butter or margarine
1 small can (5 oz.) evaporated milk (about 2/3 cup)
1 package milk chocolate chips
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 tsp. vanilla
Pour this layer over the peanut butter layer and cool at room temperature for 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.
Crust: 1 1/3 C. Chocolate graham cracker crumbs 1/3 C. butter or margarine, melted Filling: 3 pkgs (8oz. each) cream cheese, softened 1 (14oz) can sweetened condensed milk ½ C. sugar 3 eggs 3 T. lime juice 1 T. vanilla 1 ½ C. semi-sweet chocolate chips 2 T. chocolate syrup (I like to use hot fudge-it holds it’s shape better when doing designs) 2 T. caramel ice cream topping ½ C. chopped pecans ¼ C. mini chocolate chips
Preheat oven to 300˚. Grease a 9 inch springform pan.
Crust: Combine crumbs and butter in a medium bowl. Press onto bottom of prepared pan.
I didn't make this but I'm planning to for the Holidays it's Marc Robinsons - It's fantastic!!
We are women of a local St. Louis Christian Church. We create low cal., high cal., quick fix, slow roasted, Contemporary French to Exotic Thai-Vietnamese to Southern Home Cooking Cuisine.
11 comments:
I will comment since no one else has. I just had these brownies at a birthday lunch and they were amazing. And they seem so easy to make. I'm making them for a cousin dinner this Sunday so i'll let you know:
Terri Baker’s Mint Ganache Brownies
1 – 9x13 pan of brownies, cooled (your favorite recipe or box)
Mix together and spread on top of cooled brownies:
1/4 C butter
1 lb. Powdered sugar
1 tsp. Mint extract (if you have mint oil use ¼ to ½ tsp)
Green or red food coloring (or whatever color based on time of year)
Milk to create consistency that you want (it should be thick like frosting)
Ganache:
½ C butter
12 oz. Semi-sweet chocolate chips (ghiredelli are the best yummy)
1 tsp. Vanilla
Microwave together for 15 seconds; stir. Repeat until creamy. Pour over mint frosting and cover. Let set and cut and serve.
Egg Nog
1 dozen fresh eggs
2½ - 3 cups sugar
2 quarts whole milk
2 quarts half & half
3 pints whipping cream
3 teaspoons vanilla
3 teaspoons rum flavoring
Grated or ground nutmeg
Separate the eggs. Beat egg yolks and 2 cups sugar. Scald 1½ quarts of the milk. Add a third of the hot milk to the egg yolks while stirring constantly. (This is to prevent the eggs from curdling.) Then add mixture to the rest of the hot milk, stirring constantly over low heat, until mixture coats a metal spoon. Pour cooked mixture into a large bowl. Add the rest of the milk, half & half, vanilla and rum flavorings. Cover and chill 4 hours.
When ready to serve, beat egg whites until they begin to thicken. Add 1 cup sugar and beat until stiff but not dry. Place egg yolk mixture in serving bowl. Slowly fold in egg whites. Whip cream with a little sugar and vanilla and rum flavorings. Add whipped cream to mixture in large spoonfuls. Sprinkle each serving with nutmeg. Keep very cold! Set serving bowl in larger bowl filled with crushed ice. Makes about 20 servings. Perfect for holiday parties.
wow, Noelle, I am impressed, a picture with your comment! You are such an expert blogger! Ok, here is my recipe:
Stuffed Mushrooms - Kari Kawa
30-40 mushrooms (stems removed)
1 cup mozzarella cheese
1/2 cup bread crumbs
1 egg (beaten)
12 oz. pork sausage
Stem and wash mushrooms. Chop half of the stems and brown them with the sausage. Drain and cool. Add cheese, bread crumbs, and egg. Stuff mushrooms and bake at 400 for 12 minutes.
Chicken Wings
1 c. light soy sauce
3/4 c sugar
1/2 c peanut oil
Mix ingredients. Marinate wings for one house. Bake in a 9X13 pan at 350 degrees for one hour, then turn over and bake another hour.
I know, i try to be internet savvy but i just followed the directions in my 'edit profile' area. It's nice to know who is writing stuff. especially because half the people at cooking club don't know who i am.
From Emily Daniel:
Janet Daniel's Deviled Eggs
18 eggs
Miracle Whip
French Mustard
Horseradish Sauce
Salt and Pepper
Place eggs in a good quantity of cold water that's been well salted (at least 1/4 C of salt)
Bring eggs to a boil and then cook for 10 minutes at a full boil.
Drain eggs and run cold water over them until they are cool enough to handle.
Peel eggs and cut in half.
Put all of the yolks in a bowl and mash with a potato masher.
Add salt and pepper to egg yolks to taste.
Begin to add the Miracle Whip, French Mustard, and Horseradish sauce. They are added in a 3 (miracle whip), 2 (French Mustard), 1 (Horseradish sauce) ratio. (as in 3 T miracle whip, 2 T Mustard, 1 T Horseradish sauce) Taste and add more of each ingredient until you like the way it tastes.
Then have your husband come home and taste it and volunteer to "doctor it up" a little bit.
Allow him to do his doctoring, then taste the eggs and feel utter disappointment.
Take the eggs to cooking club and be surprised that people like them.
Rejoice in that fact.
From Emily Daniel:
Just so you know, I really want the recipes for the pineapple thing that Jen made, the crab dip that Sheri made, and that's all I can remember for right now. But it takes a lot to make a memorable impression on a pregnant woman. So feel good about yourselves.
How about the recipes from the Relief Society dinner? I would love some of those...could we get those?! Thanks a bunch you cooks!!!
Double Decker Fudge
3 cups sugar
3/4 cup (1-1/2 sticks) butter or margarine
1 small can (5 oz.) evaporated milk (about 2/3 cup)
1 package Reese's chips
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 tsp. vanilla
Spray a 9x13 inch pan with cooking spray. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.
ADD peanut butter chips and marshmallow creme; stir until completely melted. Add vanilla and mix well.
POUR immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature while you make the second layer.
Same as above except to make with Chocolate chips instead.
3 cups sugar
3/4 cup (1-1/2 sticks) butter or margarine
1 small can (5 oz.) evaporated milk (about 2/3 cup)
1 package milk chocolate chips
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 tsp. vanilla
Pour this layer over the peanut butter layer and cool at room temperature for 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.
Turtle Cheesecake
Crust:
1 1/3 C. Chocolate graham cracker crumbs
1/3 C. butter or margarine, melted
Filling:
3 pkgs (8oz. each) cream cheese, softened
1 (14oz) can sweetened condensed milk
½ C. sugar
3 eggs
3 T. lime juice
1 T. vanilla
1 ½ C. semi-sweet chocolate chips
2 T. chocolate syrup (I like to use hot fudge-it holds it’s shape better when doing designs)
2 T. caramel ice cream topping
½ C. chopped pecans
¼ C. mini chocolate chips
Preheat oven to 300˚. Grease a 9 inch springform pan.
Crust: Combine crumbs and butter in a medium bowl. Press onto bottom of prepared pan.
I didn't make this but I'm planning to for the Holidays it's Marc Robinsons - It's fantastic!!
Homemade Oreos
1 devils food cake mix
2 eggs
3/4 shortening
Mix cake mix and shortening. Add eggs; stir until stiff. Roll into very small balls. Cook at 350 for 10 min.
Filling:
1 1/3 c. powdered sugar (I think I used a LOT more than that) :)
4 oz. cream cheese
1/4 sq. butter
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