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Showing posts from December, 2011

Christmas Jello

1 large pkg. cherry Jello
1 16 oz. can cranberry sauce
1 whole fugi apple
1 20 oz. can crushed pineapple w/juice
1 cup orange juice
2 bananas
cool whip optional

Dissolve jello in 1 1/2 cups of water. Then melt cranberry sauce into jello. Peel, core, and grate apple. Cut banana in 1/4ths lengthwise, then slice so you have small diced bits of banana. Mix together all ingredients except cool whip and chill. After chilling top with cool whip if desired and serve.

Never Fail Rolls

1 cup hot water
1/2 cup sugar
1 cube butter (1/2 cup)
1 cup cold water
2 eggs
2 1/2 tsp dry active yeast
4 cups flour
2 tsp salt
2 cups flour

Heat hot water, sugar and butter in a saucepan stirring until melted. In a bowl beat eggs and cold water together. Whisking briskly slowly add the hot mixture into the cold mixture. Dissolve yeast in the combine mix.

Add 4 cups of flour and salt. Beat for 5 minutes, then add the remaining 2 cups of flour. Let stand for 1 hour or it can be refrigerated for up to 3 hours.

Croissant Rolls:
Roll out on well floured surface with a rolling pin, like a pizza. Brush melted butter over the entire surface. Cut into thin triangle slices like a pizza with a pizza cutter. Roll up the triangles starting from the wider side, like a croissant. Place on a cookie sheet with a towel over it until doubled. Bake at 375 for 15 minutes. Brush with melted butter while they are still hot.

Dinner Rolls:
Once the dough rises once, punch down and knead again for a few mi…

New England Clam Chowder (Christmas Eve Soup!)

This is the traditional Christmas Eve meal in my family. My mom makes it the best. We serve it with rolls and ham to make sandwiches with, olives, and carrot sticks. It's always better the next day, warmed up as Christmas lunch! 2 cans (6.5oz.) chopped or minced clams

1 cup finely chopped onions
1 cup finely chopped celery
2 cups finely diced potatoes
3/4 cup butter
3/4 cup flour
1 quart half and half
1/2 tsp of salt
1/2 tsp of sugar

Cook onions, celery, and potatoes in enough water to cover them. Cook until tender, about 20-30 minutes on low boil.

Melt butter and add flour to it in another pot. Cook for 1 minute, then add the half and half to the flour/butter mixture and stir rapidly. Add clams, salt and sugar. Pour in the cooked veggies with the water they were cooked in. Soup will becomes thick, then you know it's done.

Stays fresh for 10 days and is better when reheated.

Michelle's Soft Sugar Cookies

1 cup margarine
1 12/ cups white sugar
3 eggs
1 tsp vanilla
3 1/2 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt

Cream Margarine and sugar together, add eggs and vanilla. Add flour in slowly, then add the rest. Refrigerate overnight in plastic wrap or airtight container.

Preheat oven to 375. Roll out dough on a floured surface to 1/8 to 1/4 inch thickness and cut into shapes. Place cookies on baking sheet and bake for 6-8 minutes or until cookie has a golden appearance. Needs frosting after it's cooled.

Found on allrecipes.com

Christmas Pot Pourri

Holiday Stove Top Potpourri Mix

one whole orange or just the orange peel
1/2 cup cranberries
1 Tbsp. whole cloves
3 sticks of cinnamon or a small handful of small pieces of cinnamon
a bit of grated nutmeg if desired

Quarter the orange. Put all the ingredients into a saucepan. Fill pan with water. Place on the stove on the smallest burner, on the lowest setting. Refill water as needed.

It’s just that easy.

I love to use an orange that is starting to get old… or just use the peel of an orange.

Another important tip is don’t allow the water to completely evaporate. I always refill the water when I turn it on. One mix stays good for weeks. With heating the mix does turn brown, but continues to smell wonderful, so I usually make only batch in a season.

Peters Chimichangas

This recipe is a favorite of mine because it's traditional to get together with certain cousins on mine around Christmas and devour these. They are not so good for you, but it's a once a year type meal. Sooo good.

5 lb. beef roast
2 cups salsa
1/4 tsp garlic powder
4 TBSP flour
1-2 tsp salt
1 tsp cumin

Put roast into a crockpot with an inch of water. Cook on low for 10-12 hours. Shred meat and add the salsa, garlic, flour, salt, and cumin. Stir until combine. Add about 1/2 cup of the meat juices from the crockpot into the meat mixture and stir until thickens.

Put meat mixture into a flour tortilla and roll it up. Fry it for a few minutes in oil on both sides until light brown and crispy.

Toppings: sour cream, salsa, lettuce, tomatoes, avocados, olives