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Archive for December, 2016

chicken-wild-rice-soup

Chicken Wild Rice Soup

Ingredients
2 quarts chicken broth
1/2 pound fresh mushrooms, chopped
1 cup finely chopped celery
1 cup shredded carrots
1/2 cup finely chopped onion
1 teaspoon chicken bouillon granules
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup dry white wine or additional chicken broth
3 cups cooked wild rice
2 cups cubed cooked chicken

Directions
In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.

In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through. Yield: 14 servings (3-1/2 quarts).

Recipe found here: Chicken Wild Rice Soup

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homemade-holiday-marshmallows

Homemade Holiday Marshmallows

Ingredients
2 teaspoons butter
3 envelopes unflavored gelatin
1 cup cold water, divided
2 cups sugar
1 cup light corn syrup
1/8 teaspoon salt
1 teaspoon clear vanilla extract
Optional toppings: melted chocolate, hot fudge and/or caramel ice cream topping
Optional garnishes: baking cocoa, confectioners’ sugar, crushed assorted candies, chopped nuts, colored sugars and/or sprinkles

Directions
Line a 13-in. x 9-in. pan with foil and grease the foil with butter; set aside.

In a large metal bowl, sprinkle gelatin over 1/2 cup water; set aside. In a large heavy saucepan, combine the sugar, corn syrup, salt and remaining water. Bring to a boil, stirring occasionally. Cook, without stirring, until a candy thermometer reads 240° (soft-ball stage).

Remove from the heat and gradually add to gelatin. Beat on high speed until mixture is thick and the volume is doubled, about 15 minutes. Beat in vanilla. Spread into prepared pan. Cover and let stand at room temperature for 6 hours or overnight.

Using foil, lift marshmallows out of pan. With a knife or pizza cutter coated with cooking spray, cut into 1-in. squares. Dip or drizzle marshmallows with toppings if desired; coat with garnishes as desired. Store in an airtight container in a cool dry place. Yield: about 9-1/2 dozen.

Recipe found here: Homemade Holiday Marshmallows

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christmas-tortellini-spinach-soup

Christmas Tortellini & Spinach Soup

Ingredients
2 cans (14-1/2 ounces each) vegetable broth
1 package (9 ounces) refrigerated cheese tortellini or tortellini of your choice
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups fresh baby spinach
3 tablespoons minced fresh basil
1/4 cup shredded Asiago cheese

Directions
In a large saucepan, bring broth to a boil. Add tortellini; reduce heat. Simmer, uncovered, for 5 minutes. Stir in the beans, tomatoes, salt and pepper; return to a simmer. Cook 4-5 minutes longer or until tortellini are tender.

Stir in spinach and basil; cook until spinach is wilted. Top servings with cheese. Yield: 6 servings.

Recipe found here: Christmas Tortellini & Spinach Soup

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wassail-bowl-punch

Wassail Bowl Punch

Ingredients
4 cups hot brewed tea
4 cups cranberry juice
4 cups unsweetened apple juice
2 cups orange juice
1 cup sugar
3/4 cup lemon juice
3 cinnamon sticks (3 inches)
12 whole cloves

Directions
In a 5-qt. slow cooker, combine the first six ingredients. Place the cinnamon sticks and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to slow cooker.

Cover and cook on high for 1 hour or until punch begins to boil. Discard spice bag. Serve warm. Yield: 3-1/2 quarts.

Recipe found here: Wassail Bowl Punch

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slow-cooker-spiced-mixed-nuts

Slow Cooker Spiced Mixed Nuts

Ingredients
1 large egg white
2 teaspoons vanilla extract
1 cup unblanched almonds
1 cup pecan halves
1 cup shelled walnuts
1 cup unsalted cashews
1 cup sugar
1 cup packed brown sugar
4 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/8 teaspoon salt
2 tablespoons water

Directions
In a large bowl, whisk egg white and vanilla until blended; stir in nuts. In a small bowl, mix sugars, spices and salt. Add to nut mixture and toss to coat.

Transfer to a greased 3-qt. slow cooker. Cook, covered, on high 1-1/2 hours, stirring every 15 minutes. Gradually stir in water. Cook, covered, on low 20 minutes.

Spread onto waxed paper; cool completely. Store in airtight containers up to 1 week. Yield: 6 cups.

Recipe found here: Slow Cooker Spiced Mixed Nuts

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chocolate-peanut-pretzel-toffee-crisps

Chocolate, Peanut & Pretzel Toffee Crisps

Ingredients
40 saltines
3/4 cup butter, cubed
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups (12 ounces) semisweet chocolate chips
1 cup cocktail peanuts
1 cup broken pretzel sticks
3/4 cup M&M’s minis

Directions
Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil; grease foil. Arrange saltines in a single layer on foil.

In a large heavy saucepan, melt butter over medium heat. Stir in brown sugar. Bring to a boil; cook and stir 2-3 minutes or until sugar is dissolved. Remove from heat; stir in vanilla. Spread evenly over crackers.

Bake 8-10 minutes or until bubbly. Immediately sprinkle with chocolate chips. Allow chips to soften 2 minutes, then spread over top. Sprinkle with peanuts, pretzels and M&M’s minis; shake pan to settle toppings into chocolate. Cool.

Refrigerate, uncovered, 1 hour or until set. Break into pieces. Store in an airtight container. Yield: 2-1/2 pounds.

Recipe found here: Chocolate, Peanut & Pretzel Toffee Crisps

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white-chocolate-macadamia-bread-pudding

White Chocolate Macadamia Bread Pudding

Ingredients
4 large eggs
3 cups heavy whipping cream
1 cup packed light brown sugar
1 cup 2% milk
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
6 ounces white baking chocolate, chopped
3/4 cup chopped macadamia nuts
10 cups cubed croissants or French bread

SAUCE:
1/2 cup heavy whipping cream
6 ounces white baking chocolate, chopped
1/4 cup hot caramel ice cream topping

Directions

Preheat oven to 350°. In a large bowl, whisk eggs, cream, brown sugar, milk, cinnamon and vanilla until blended. Stir in chocolate and macadamia nuts. Gently stir in croissants; let stand about 15 minutes or until bread is softened.

Transfer to a greased 13×9-in. baking dish. Bake, uncovered, 50-60 minutes or until puffed, golden and a knife inserted near the center comes out clean. Let stand 15 minutes before serving.

Meanwhile, in a small saucepan, combine cream, chocolate and caramel topping; bring to a boil. Reduce heat; simmer 1-3 minutes or until chocolate is melted, stirring occasionally. Serve with warm bread pudding. Yield: 10 servings (1-1/4 cups sauce).

Recipe found here: White Chocolate Macadamia Bread Pudding

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lemon-meringue-cupcakes

Lemon Meringue Cupcakes

Ingredients
1 package lemon cake mix (regular size)
1-1/3 cups water
1/3 cup canola oil
3 large eggs
1 tablespoon grated lemon peel
1 cup lemon creme pie filling

MERINGUE:
3 large egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar

Directions
In a large bowl, combine the cake mix, water, oil, eggs and lemon peel; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean.
Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with pie filling. Push the tip into the top of each cupcake to fill.

In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Pipe over tops of cupcakes.

Bake at 400° for 5-8 minutes or until meringue is golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. Store in an airtight container in the refrigerator. Yield: 2 dozen.

Recipe found here: Lemon Meringue Cupcakes

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calzone-pinwheels

Calzone Pinwheels

Ingredients
1/2 cup shredded part-skim mozzarella cheese
1/2 cup part-skim ricotta cheese
1/2 cup diced pepperoni
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh mushrooms
1/4 cup finely chopped green pepper
2 tablespoons finely chopped onion
1 teaspoon Italian seasoning
1/4 teaspoon salt
1 package (8 ounces) refrigerated crescent rolls
1 jar (14 ounces) pizza sauce, warmed

Directions
Preheat oven to 375°. In a small bowl, mix the first nine ingredients.

Unroll crescent dough and separate into four rectangles; press perforations to seal. Spread rectangles with cheese mixture to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal.

Using a serrated knife, cut each roll into four slices; place on a greased baking sheet, cut side down. Bake 12-15 minutes or until golden brown. Serve with pizza sauce. Yield: 16 appetizers.

Recipe found here: Calzone Pinwheels

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mushroom-bundles

Mushroom Bundles

Ingredients
1 tablespoon olive oil
1 cup chopped fresh mushrooms
1 cup chopped baby portobello mushrooms
1/4 cup finely chopped red onion
2 garlic cloves, minced
1/4 teaspoon dried rosemary, crushed
1/8 teaspoon pepper
4 sheets phyllo dough (14×9-inch size)
3 tablespoons butter, melted
2 tablespoons crumbled feta cheese

Directions
Preheat oven to 375°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir 4-5 minutes or until tender. Add garlic, rosemary and pepper; cook 2 minutes longer. Remove from heat.

Place one sheet of phyllo dough on a work surface; brush with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Layer with three additional phyllo sheets, brushing each layer. Using a sharp knife, cut the layered sheets into twelve 3-in. squares. Carefully press each stack into an ungreased mini-muffin cup.

Stir feta into mushroom mixture; spoon 1 tablespoon into each phyllo cup. Form into bundles by gathering edges of phyllo squares and twisting centers to close. Brush tops with remaining butter. Bake 12-15 minutes or until golden brown. Serve warm.

Freeze option: Freeze cooled bundles in resealable plastic freezer bags. To use, reheat bundles on a greased baking sheet in a preheated 375° oven until crisp and heated through. Yield: 1 dozen.

Recipe found here: Mushroom Bundles

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