Archive for December, 2007

Eggnog Cream Pies

2 unbaked pastry shells(9 inches)
4 ounces cream cheese, softened
1/2 cup confectioners sugar
1 tsp. allspice
1 tsp. nutmeg
2 cartons (one 8 ounces, one 12 ounces whipped topping, divided
3 3/4 cups cold eggnog 3 packages (3.4 ounces each) instant cheesecake or vanilla pudding mix
Additional nutmeg

Line unpricked pastry shells with a double thickness of heavy duty foil. Bake at 450 degrees for 8 minutes. Remove foil and bake 5 minutes longer. Cool.
Beat the cream cheese, confectioners sugar, allspice and nutmeg until smooth. Fold in the 8 ounce of whipped topping. Spoon into crust.
In a large bowl, whisk eggnog and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft set. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with additional nutmeg. Cover and refrigerate for 8 hours or overnight. Makes 2 pies.

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Boston Market Macaroni & Cheese

3 cup dry spiral shaped pasta – cooked al dente, drained
2/3 cup Milk
1 lb Velveeta cheese – cubed small
1/4 teaspoon dry mustard powder
1/2 teaspoon ground turmeric
Salt and pepper to taste

In a double boiler over gently simmering water, add milk, cheese,
mustard powder, turmeric, salt and pepper in that order. Stir with
whisk until melted and smooth. Mix pasta into hot cheese mixture
until combined.

This recipe was found at Copycat Boston Market Macaroni & Cheese

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4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings or minced
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
3 cups shredded cheese (Cheddar cheese, Monterey Jack, Asiago, Colby, Bleu, whatever you choose! Just choose 4)

Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.

Bake 1 1/2 hours in the preheated oven.

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Stuffed Leg of Lamb recipe


This is what we are having for Christmas dinner!

Sun-Dried Tomato and Herb–Stuffed Leg of Lamb

8 servings (serving size: about 3 ounces)

Stuff and roll the roast the day before; remove from the refrigerator, and let stand at room temperature 30 minutes before cooking.


• 1 cup boiling water
• 1⁄3 cup sun-dried tomatoes, packed without oil
• Cooking spray
• 1⁄3 cup finely chopped shallots
• 4 garlic cloves, minced and divided
• 2 teaspoons finely chopped fresh rosemary, divided
• 11⁄4 teaspoons salt, divided
• 3⁄4 teaspoon black pepper, divided
• 1 (11⁄2-ounce) slice sourdough bread
• 1 (21⁄2-pound) rolled boneless leg of lamb

1 Combine 1 cup boiling water and tomatoes in a bowl; let stand 30 minutes or until soft. Drain and chop.

2 Preheat oven to 425°.

3 Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shallots; sauté 3 minutes or until tender. Add tomatoes and 2 garlic cloves; sauté 1 minute. Stir in 1 teaspoon rosemary, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

4 Place bread in a food processor; pulse 25 times or until coarse crumbs measure 3/4 cup. Stir crumbs into shallot mixture.

5 Unroll roast; trim fat. Place roast between 2 sheets of heavy-duty plastic wrap; pound to 3/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle roast with 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread breadcrumb mixture over roast. Reroll roast; secure at 1-inch intervals with twine. Combine remaining 1 teaspoon rosemary, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 minced garlic cloves; rub over roast.

6 Place roast on rack of a broiler pan coated with cooking spray. Bake at 425° for 30 minutes. Remove roast from oven; cover loosely with foil. Bake an additional 20 minutes or until a thermometer registers 145° (medium-rare) or until desired degree of doneness. Let roast stand 15 minutes before slicing.

Recipe found Stuffed Leg of Lamb

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I watched her make this on TV today and it looked so good!

Roast Baby Lamb Shoulder
Agnello di Latte Arrosto

Ingredients: Agnello di Latte Arrosto
Roast Baby Lamb Shoulder

5-lb. baby lamb shoulder with bone, cut in half – The weight of the total lamb should be 20- 22lbs.

2 ribs celery, coarsely chopped
2 medium carrots, coarsely chopped
1 large onion, sliced
1 cup dry white wine
6 garlic cloves
1/2 cup olive oil
1/4 cup balsamic vinegar
3 small sprigs fresh rosemary
1/4 teaspoon freshly ground pepper
1/2 teaspoon salt
2 cups stock

Directions: In a large bowl, toss all ingredients except the stock until well blended. Cover and refrigerate 24 hours, tossing occasionally.
Preheat the oven to 425 F. Transfer the contents of the refrigerated bowl to a roasting pan large enough to accommodate a single layer of vegetables covered by a single layer of meat. Add the stock and roast, basting and turning the lamb frequently, until the meat is very tender, about 1 hour and 45 minutes.

Reduce the oven temperature to 350°. Remove the lamb from the pan and set it aside. Skim and discard as much fat as possible from the pan liquids. Place the pan over high heat and boil until the liquids reduce to about 1-1/4 cups. Transfer the meat to a smaller roasting pan and the strain the reduced sauce over it.
Place the meat in the oven and roast, turning the meat every 10 minutes, until extremely tender, brown and caramelized, about 30-40 minutes.

Strain the juices from the pan and if necessary, reduce further over moderately high heat. There should be a 1/2-cup of finished sauce. Transfer the lamb to a serving platter and serve the sauce over it.
This recipe found at Lidia’s Italy

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Mandarin Orange Cake recipe


1 can mandarin oranges
4 eggs
1 box yellow cake mix
1 stick butter (butter)

Combine ingredients and add juice drained from mandarin oranges and beat until fluffy. Add oranges; beat well. Spread batter in greased 13″x9″ pan and bake at 350 degrees for 30 minutes or until done. When cake has cooled, frost with Pineapple Frosting.


1 pkg. instant vanilla pudding
1 (8 oz.) Cool Whip
1 (8 oz.) can crushed pineapple

Mix pudding and pineapple until smooth, add Cool Whip. Beat until fluffy, frost cake.


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Baked Stuffed Fish


White fish,enough for
2 c Soft bread cubes,about
-1/2″ cubes
1 Small onion,chopped
1 Green pepper,blanched
8 oz Imitation crabmeat
1/4 c Lemon juice
1/2 c HELLMANS mayo
Salt & pepper,To Taste
Mix all these ingredients together and roll up in fish fillets,
securing them with toothpicks. Divide it among four or five
good-sized pieces. Bake at 400 for 30 minutes. During last 10 minutes
pour newburg sauce over fish.

It’s good with flounder, but any white fish will do. I’ve used large
cod and catfish fillets and butterflied them. Just enough so you can
roll it up over the stuffing.

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