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Archive for December, 2012

Cheese Meatballs

Cheese Meatballs

Ingredients
3 cups (12 ounces) finely shredded cheddar cheese
1 cup biscuit/baking mix
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 pound lean ground beef (90% lean)

Directions
In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan.

Bake at 400° for 12-15 minutes or until the meat is no longer pink; drain. Yield: about 4 dozen.

Recipe found here: Cheese Meatballs

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Gouda Melt with Baguette Slices

Gouda Melt with Baguette Slices

Ingredients
1 French bread baguette (4 ounces), sliced
1 round (7 ounces) Gouda cheese
1 plum tomato, seeded and chopped
1 tablespoon minced fresh basil

Directions
Place baguette slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 1-2 minutes on each side or until toasted.

Meanwhile, carefully remove waxed coating from cheese round. Using a 3-in. biscuit cutter, press into the center of cheese, but not all the way through. Scoop out center, leaving a 1/4-in. shell; set shell aside.

Place the tomato, basil and removed cheese in a small microwave-safe bowl. Cover and microwave on high for 1 minute or until cheese is melted. Stir until combined; pour into shell. Serve with baguette toasts. Yield: 4 servings.

Recipe found here: Gouda Melt with Baguette Slices

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Mocha Mousse Brownies

Mocha Mousse Brownies

Ingredients
2/3 cup semisweet chocolate chips
1/2 cup butter
2 eggs
1 cup plus 2 tablespoons Imperial Sugar® / Dixie Crystals® Granulated Sugar
1/4 cup hot water
2 tablespoons instant coffee granules
1/2 cup all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking powder

MOCHA MOUSSE:
1 package (3 ounces) cream cheese, softened
1/4 cup sweetened condensed milk
1/2 cup semisweet chocolate chips, melted
1 envelope unflavored gelatin
1/4 cup cold water
2 tablespoons instant coffee granules
1 cup heavy whipping cream

Directions
In a microwave, melt the chips and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Combine hot water and coffee granules; add to chocolate mixture. Combine the flour, cocoa and baking powder; gradually add to chocolate mixture.

Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean (do not overbake and brownies will be thin). Cool on a wire rack.

For mousse, in a small bowl, beat cream cheese until smooth; beat in milk and melted chips. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is dissolved. Remove from the heat; stir in coffee granules until dissolved.

In a small bowl, beat whipping cream until slightly thickened. Beat in gelatin. Fold into cream cheese mixture. Spread over brownies. Cover and refrigerate for 3 hours or until set. Cut into squares. Yield: 2 dozen.

Recipe found here: Mocha Mousse Brownies

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coconut fruitcake

Coconut Fruitcake

Ingredients
1/2 cup butter, softened
1 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
3 eggs
1 teaspoon lemon extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup orange juice
1 pound chopped mixed candied fruit
1-1/2 cups flaked coconut
1 cup golden raisins
1 cup chopped nuts
Additional candied fruit or nuts, optional

Directions
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with orange juice. Stir in the candied fruit, coconut, raisins and nuts.

Press into a greased and waxed paper-lined 10-in. tube pan. Bake at 300° for 80-90 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Garnish with candied fruit or nuts if desired. Yield: 16 servings.

Recipe found here: Coconut Fruitcake

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Sausage Chowder

Sausage Chowder

Ingredients
1/2 pound bulk sage-flavored sausage or sausage of your choice
1/4 cup chopped onion
1/4 cup chopped celery
3 cups water
2 medium red potatoes, cut into 1/2-inch cubes
2 teaspoons chicken bouillon granules
1 cup frozen corn
3 tablespoons butter
1/4 cup all-purpose flour
1/8 teaspoon pepper
1-1/2 cups 2% milk

Directions
In a large saucepan, cook the sausage, onion and celery over medium heat until meat is no longer pink; drain.

Stir in the water, potatoes and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Add corn; simmer 10 minutes longer or until potatoes are tender.

Meanwhile, in a small saucepan, melt butter; stir in flour and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir into the sausage mixture. Yield: 4 servings.

Recipe found here: Sausage Chowder

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German Spice Cookies

German Spice Cookies

Ingredients
3 eggs
2 cups packed brown sugar
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon pepper
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup raisins
1 cup chopped Diamond of California® Walnuts

Directions
In a large bowl, beat eggs. Add the brown sugar, cloves, cinnamon and pepper. Combine the flour, baking soda and salt; gradually add to the egg mixture. Stir in raisins and walnuts.
Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 400° for 8-10 minutes or until surface cracks. Remove to wire racks to cool. Yield: 3-1/2 dozen.

Editor’s Note: This recipe contains no butter or shortening.

Recipe found here: German Spice Cookies

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eggnog

Eggnog

Ingredients
4 egg yolks
1/2 cup sugar
2 cups milk
2 whole cloves
Pinch of cinnamon
1 cup cream
1 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
2 Tbsp each of bourbon and rum or brandy, or to taste (can omit for kid-friendly eggnog)
*4 egg whites (optional)

Directions
1 In a large bowl, use a whisk or an electric mixer to beat egg yolks until they become somewhat lighter in color. Slowly add the sugar, beating after each addition, whisking until fluffy.

2 Combine the milk, cloves, and cinnamon in a thick-bottomed saucepan. Slowly heat on medium heat until the milk mixture is steamy hot, but not boiling.

3 Temper the eggs by slowly adding half of the hot milk mixture into the eggs, whisking constantly while you add the hot mixture. Pour the mixture back into the saucepan.

4 Cook on medium heat, stirring constantly with a wooden spoon, until the mixture begins to thicken slightly, and coats the back of the spoon. It helps to have a candy thermometer, but not necessary; if you have one, cook until the mixture reaches 160°F. Do not allow the mixture to boil, or it will curdle. (If the mixture does curdle you may be able to save it by running it through a blender.) Remove from heat and stir in the cream. Strain the mixture through a mesh strainer to remove the cloves. Let cool for one hour.

5 Mix in vanilla extract, nutmeg, and bourbon/rum and brandy (feel free to omit for kid-friendly eggnog). Chill.

*Optional: Beat egg whites until they reach soft peaks. Add a teaspoon of sugar and continue to beat until they reach stiff peaks. Gently fold into eggnog. Note, because of the salmonella risk from raw eggs, it is recommended that children, elderly, and people with compromised immune systems refrain from eating raw eggs such as the optional whipped egg whites in this recipe, unless you use pasteurized eggs.
Yield: Makes 1 quart. Serves 4-6.

Recipe found here: Eggno

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