Thread: Holiday treat!

Spiced Russian Tea Mix

1/4 cup and 2-tablespoons orange flavored -drink mix, sugar-free
1/4 cup lemonade flavored-drink mix -sugar-free
3/4 cup Iced tea mix, sugar free
1 teaspoon ground cloves
2 tablespoon ground cinnamon

Combine all ingredients, stirring until blended. Store mixture in an
airtight container. For each serving, place 1-teaspoon mix in a cup.
Add
1-cup hot
water, stirring well. Serve hot.

7-Layer Mexican Dip

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
Garlic for taste
1 cup guacamole
1 cup Thick Salsa
1 cup shredded lettuce
1 cup KRAFT Shredded Cheddar Cheese
1/2 cup chopped green onions
2 Tbsp. sliced pitted ripe olives



Mix cream cheese and seasoning mix until well blended. Spread onto bottom of 9-inch pie plate or quiche dish.
Layer remaining ingredients over cream cheese mixture; cover. Refrigerate several hours or until chilled.
Serve with tortilla chips.

Special Extra: Sprinkle chopped fresh cilantro over the top.

Baked Apple and Cheese Casserole

1 package (12-oz.) Stouffers's Escalloped Apples, defrosted according to
package directions
1/2 cup sugar
3 tablespoons flour
1 cup shredded cheddar cheese
1/4 cup butter or margarine, melted
1/2 cup crushed round butter-style crackers
3 tablespoons Apple Juice

-Preheat oven to 350°F. Grease a 1-quart baking dish.
-Mix sugar and flour in a small bowl; slowly stir in apple juice.
Mix melted butter and cracker crumbs in a separate small bowl.
-Place escalloped apples in prepared baking dish. Layer sugar
mixture; cheese and cracker crumb mixture over apples.
-Bake for 20 to 30 minutes, or until hot and top is browned

Milanese Chicken Breasts Topped With Tomatoes And Arugula

2 whole chicken breasts, skinned, split, boned and excess fat trimmed
3 eggs
Coarse salt and freshly ground pepper to taste
2 cups bread unseasoned bread crumbs
2 teaspoons minced fresh rosemary leaves
3 ripe tomatoes, chopped
2 large bunches arugula, stems removed & torn into bite-sized pieces
2 tablespoons extra virgin olive oil
Salt and pepper to taste
Olive oil for frying
Lemon wedges

Mix tomato and arugula together with extra virgin olive oil and salt and
pepper to taste. Set aside.

Gently pound chicken flat between pieces of wax paper or plastic wrap.
They should be about the same thickness as veal scalopini. Lightly beat
eggs in a shallow bowl; season with salt and pepper. Combine breadcrumbs
and rosemary in small bowl; spread them out on a plate.

Dip chicken in egg, then in breadcrumbs, coating both sides.

Pour enough oil into a skillet to come to a depth of 1/2 inch. When oil
is hot, fry breaded chicken until golden brown on both sides and just
cooked through, approximately 4 minutes. Place chicken on paper towels
to drain as you lift them out of frying pan.

Arrange on a serving platter; top with tomato-arugula mixture. Garnish
with lemon wedges.

Olive Cheese Balls

1 8-ounce package cream cheese
8 ounces blue cheese, crumbled
1/4 cup butter or margarine, softened
2/3 cup chopped pitted ripe olives, well drained (one 4-1/2-ounce can)
2 tablespoons snipped fresh chives
1/3 cup coarsely chopped walnuts or almonds, toasted
Fresh parsley (optional)
Assorted crackers or apple slices

**Place cream cheese, blue cheese, and butter or margarine in a
large bowl; let stand until room temperature. Beat cheeses and butter
with electric mixer on low speed until smooth. Stir in olives and chives.
Cover and chill for at least 4 hours or up to 24 hours.

**Shape mixture into a ball; cover and chill until serving time. To serve,
roll in nuts. Let stand for 15 minutes. If desired, garnish with parsley.
Serve with assorted crackers or apple slices. Makes 3 cups (forty-eight
1-tablespoon servings). Make-ahead tip: Prepare cheeseball, except do
not roll in nuts; cover and chill up to 24 hours before rolling in nuts and serving

Ginger-Cranberry Relish

2 cups Cranberries (whole, fresh)
1 cup Granulated sugar
1 cup Water
1 1/2 teaspoons Ginger (fresh, peeled and minced)

Place all of the ingredients in a saucepan. Bring to a boil. Reduce
the heat and cook, stirring frequently, until the cranberries break
down (40-60 minutes). Cool before serving. Makes about 2 cups

Double Layer Pumpkin Cheesecake

Ingredients
2 pkg. (8 oz. each) PHILADELPHIA Fat Free Cream Cheese, softened

1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/2 cup canned pumpkin
1/4 tsp. ground cinnamon
dash ground nutmeg
1/3 cup HONEY MAID Graham Cracker Crumbs
1/2 cup thawed COOL WHIP FREE Whipped Topping

Preparation
MIX cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Do not overbeat after adding eggs. Remove 1 cup batter; stir in pumpkin and spices. Spray 9-inch pie plate with no stick cooking spray; sprinkle bottom with crumbs.

POUR remaining plain batter into crust. Top with pumpkin batter.

BAKE at 325°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top each serving with 1 Tbsp. of the whipped topping.

Baked Bananas With Vanilla Cream

6 green-tipped bananas
1 -12 oz. jar apricot preserves
3/4 c. orange juice
1/2 c. flaked coconut
1 pt. vanilla ice-cream, softened

Preheat oven to 375
degrees. Peel bananas; arrange in shallow baking dish. Heat preserves in
small saucepan until melted. Remove from heat; stir in orange juice. Pour
over bananas; sprinkle with coconut. Bake, uncovered, for 20 minutes or
until bananas are tender; top each with serving of ice-cream...Yield: 6
servings.

New York Roast Beef


1 large roast, lean
1/4 c. canola oil
1 tsp. garlic powder
1 tsp. oregano
pepper to taste 5 garlic
cloves, sliced thin, put slits in roast insert garlic cloves . flour
PUT garlic in roast, season, with salt, pepper and oregano, dredge in
flour. Fry in hot grease, until brown on all sides. Use 3 cups water,
set oven to 350 degrees, for 2 hours.. When done , remove roast, thicken
juices with 2 tsp. cornstarch... add a little milk to enhance the flavor

Christmas Eggnog French Toast

2 C eggnog
1 egg slightly beaten
1/2 tsp cinnamon
6 Croissants
3 TBS. butter

In a shallow bowl, mix the eggnog, and cinnamon. stirring well.
Slice the croissants lengthwise.
Melt one tablespoon of butter in a skillet or on a griddle.
Dip 1 croissant half in the batter and place in the griddle.
Repeat with the remaining halves.
Cook on each side for 1 to 1 1/2 minutes, or until golden brown.
Use remaining butter as needed. Remove to a serving platter.

Serve at once with warm maple syrup

Cornbread Stuffed Turkey Breasts
Prep: 15 min, Cook: 2:20.
1/3 cup cornmeal
1/2 cup all purpose flour, plus extra for dusting
1/2 tsp. baking powder
1/4 tsp. salt necessary
1 Tbs. sugar
1/4 cup lowfat milk
1/4 cup water
1 egg, lightly beaten
2/3 cup frozen corn, thawed
1/4 cup unsalted butter
1 celery rib, finely chopped
4 scallions, trimmed and finely chopped
1 egg yolk, lightly beaten
1/4 tsp. dried thyme, crumbled
1/8 tsp. cayenne
1/2 cup chicken stock
2-1/2 lbs. turkey breast halves, with bone
wooden skewer or toothpick
6 slices bacon, cut in half
1/4 cup brown sugar
oven roasting bag(s)
1 cup cranberry sauce
1 tsp. cornstarch
1 Tbs. water
Preheat oven to 400°F. Sift together first 5 ingredients in a mixing bowl. Add next 4 ingredients. Mix thoroughly. Transfer mixture to a buttered loaf pan. Bake 20 minutes or until tester comes out clean when inserted in center. Set aside to cool. (This step can be done ahead of time.)

If using one turkey breast, crumble half the cornbread in a mixing bowl. Set aside the remaining cornbread for another use. If using more than one turkey breast, crumble all the cornbread. Preheat oven to 350°F. Melt butter in a heavy nonstick skillet over medium heat. Sauté celery and scallions 5-7 minutes, stirring frequently until celery is softened. Remove from heat and cool slightly. Stir in egg yolk, thyme and cayenne. Transfer to crumbled cornbread and mix thoroughly. Stir in chicken stock until just moistened.

Cut a deep horizontal pocket in the thick part of turkey breast fillet without cutting all the way through. Stuff cavity with cornbread mixture. Close cavity using skewers or toothpicks. Lightly dust turkey breast with flour, shaking off excess. Arrange bacon slices over turkey to cover completely. Secure with toothpicks. Sprinkle brown sugar over bacon. Place turkey breast in oven roasting bag. Tie bag securely and pierce according to package directions. Arrange in a large baking dish and roast 1-3/4 to 2 hours until golden and cooked through. Remove turkey from roasting bag and set aside.

Combine 1/4 cup turkey cooking juices with cranberry sauce in a heavy saucepan. Combine cornstarch and water in a small bowl and mix thoroughly. Stir into cranberry mixture. Cook over medium high heat 3-5 minutes, stirring constantly until mixture comes to a boil and begins to thicken. Slice turkey crosswise and serve with cranberry sauce.

Pork Roast with Apple-Mustard Glaze

3 lbs. boneless pork sirloin roast
1/3 cup apple juice concentrate, thawed
2 Tbs. cider vinegar
1 Tbs. honey
1 Tbs. Dijon mustard
1 tsp. soy sauce
1/2 tsp. dried marjoram, crushed
1/4 tsp. paprika
3 Granny Smith apples, cored and sliced in wedges
water
1 Tbs. cornstarch
Preheat oven to 325°F. Place roast in a shallow roasting pan. Combine next 7 ingredients and pepper to taste in a bowl and stir well. Brush mixture over pork. Roast 45 minutes, basting occasionally with apple juice mixture. Add apple wedges to roasting pan and continue to roast another 30-45 minutes, or until a meat thermometer reads 160°F. Remove from oven and strain juices into a saucepan. Add water to make 1 cup. Stir together cornstarch and 1 Tbs. water in a small bowl. Add to saucepan and cook and stir over high heat until thickened and bubbly. Slice roast and serve with apples and sauce.

1/3 cup dry sherry
1/3 cup orange juice
1/2 cup mixed dried fruit, chopped, or dried fruit bits
1-1/2 cups packaged cornbread stuffing mix
1/2 cup mushrooms, sliced
1/4 cup chopped pecans
1/4 tsp. fresh rosemary, crushed
1/4 tsp. fresh thyme, crushed
3 lbs. rib crown roast of lamb

Combine first 3 ingredients in a bowl and soak 15 minutes. Combine next 5 ingredients and salt to taste in a separate bowl. Pour in sherried fruit mixture. Preheat oven to 375°F. Place a small piece of foil under center of roast to hold stuffing. Place lamb on rack in a shallow roasting pan. Fill center with stuffing. Cover rib ends of roast and stuffing with foil. Roast 20-25 minutes per 1 lb., or until a meat thermometer registers 150°F for medium rare or 160°F for medium.

My intentions are CLEAR! To have you enjoy a WHOOP ASS holiday and/or to make your mouth water NOW!

1 lb. white dinner rolls
1 package non-instant butterscotch pudding mix
1 cup brown sugar
1 Tbs. ground cinnamon
3/4 cup walnuts or pecans, chopped
1/2 cup unsalted butter, melted
Place frozen rolls in a 9x13 inch baking pan that has been coated with nonstick cooking spray. Mix next 4 ingredients in a bowl. Drizzle rolls with melted butter and sprinkle pudding mixture over top. Cover with plastic wrap that has been coated with nonstick cooking spray. Let rise 1-1/2 to 2 hours, or until doubled in size. Preheat oven to 350°F. Bake 30 minutes. Invert onto a platter and spoon extra caramel sauce over buns.

Serves 18, I think!

Squash with Maple-Ginger Butter

2 lbs. acorn squash, quartered, seeds and peel discarded
1-1/2 Tbs. pure maple syrup
1 Tbs. unsalted butter
1 Tbs. fresh ginger, grated
1 tsp. lime or lemon juice
Place squash in a steamer basket over boiling water. Cover pan and steam 10 minutes or until tender. Melt maple syrup and butter in a saucepan over low heat. Put ginger in a small sieve set over a bowl and press firmly to extract the juice. You should have about 1 tsp. juice. Stir ginger and lime juice into syrup mixture. Spoon over squash and serve immediately.

Southern Sweet Potato Casserole

2 eggs
1/2 cup light molasses
1/2 cup brown sugar, firmly packed
1/4 cup unsalted butter, melted and cooled
3 sweet potatoes, peeled and grated to make 2 cups
2 Tbs. candied ginger, finely chopped
1 orange, zest grated, juiced
3 Tbs. all purpose flour
1/2 tsp. ground cinnamon
1/8 tsp. cloves
1/8 tsp. mace

aluminum foil

Preheat oven to 375°F. Combine first 4 ingredients in a bowl. Beat with an electric mixer. Add remaining ingredients and salt to taste. Mix thoroughly. Transfer mixture to a lightly buttered covered 2 quart casserole dish. Cover and bake 20 minutes. Remove cover and bake 10 minutes longer until top is crispy. Serve hot or at room temperature.

You NEED to stop this EVIL posting...some people are battling fat faces

Quick Turkey and Spinach Tetrazzini

1/4 lb. spaghetti, broken into 3 inch to 4 inch lengths
1-1/2 cups cooked turkey breast, cut into bite-size pieces
9 ounces frozen creamed spinach, thawed
1 cup lowfat ricotta cheese
1/4 cup oil packed sun dried tomatoes* (optional), drained and chopped
1 large clove garlic, minced
2 Tbs. grated Parmesan cheese
Preheat oven to 500°F. Cook spaghetti in a large pan of boiling water 10 minutes, or until al dente. Drain, reserving 1/4 cup cooking liquid. Mix spaghetti with next 5 ingredients, reserved cooking liquid and half the Parmesan in a bowl. Season with salt and pepper to taste and mix thoroughly. Spread mixture in a shallow dish. Sprinkle with remaining Parmesan. Bake 10 minutes, or until heated through and top is golden.

What did I say?!!

Originally posted by Leslie2196
You NEED to stop this EVIL posting...some people are battling fat faces

Oh but darling,

It's the holidays! Hey, I should go get Anna Nicole's new cookbook!

Wait till' I gather my special "Christmas meals" Mmmmnnn..... delicious!

The "Easy Stick Buns" I almost put your name on that recipe because of your "LOVE" with Cinnabons!

Originally posted by davidjasondean
Oh but darling,



The "Easy Stick Buns" I almost put your name on that recipe because of your "LOVE" with Cinnabons!

Youa re lucky, I thought you were gonna say because of my love for sumptin else!!LMAO

I dunno why I am all pornal today

Originally posted by Leslie2196
You are lucky, I thought you were gonna say because of my love for sumptin else!!LMAO

I dunno why I am all pornal today

Yeah, you almost got my ass kicked from the GF with your post of favorite web sites!

You better tell the BF to break you off some... no, I mean, A LOT when you get home tonight!

BTW, I hope your looking at the recipe's in the holiday treats, section! Many wonderful old fashion idea's from my sister, grandmother etc.....!

I dedicate it all to "you".

Glazed Grilled Pork Tenderloin

4 pork tenderloin chops
1/2 tsp. coarsely ground black pepper
2/3 cup orange marmalade
1/4 cup fresh mint, chopped
1/4 cup lite soy sauce
4 cloves garlic, minced

Prepare grill or turn on broiler. Butterfly tenderloin by cutting a lengthwise slit 2/3 of the way into each tenderloin, without cutting all the way through. Place tenderloin between 2 sheets of plastic wrap. Flatten slightly with a mallet or other heavy flat object. Sprinkle with pepper. Combine remaining ingredients in a small nonreactive saucepan. Brush mixture over tenderloin. Set aside remaining marmalade mixture. Grill or broil tenderloin about 8 minutes per side, basting frequently with marmalade mixture. Heat remaining marmalade mixture over medium heat about 1 minute, stirring until warm. Serve tenderloin with marmalade mixture.

Originally posted by davidjasondean
Yeah, you almost got my ass kicked from the GF with your post of favorite web sites!

You better tell the BF to break you off some... no, I mean, A LOT when you get home tonight!

BTW, I hope your looking at the recipe's in the holiday treats, section! Many wonderful old fashion idea's from my sister, grandmother etc.....!

I dedicate it all to "you".

OMG I love anything w/ Pumpkin or Pork. So pornalistic I know. I love sausage too just never go near it... LMFAO

I can modify all of these. Gotta great recipe for Pumpkin/Ginger Puff Cookies that are HEALTHY. Will post later.

Oh yea, I love ginger stuff too, as long as it's sweetened.

Thanks again DJD. WOW!

Our Thanksgiving is over, but you always gotta eat right?

OK I just had to do a lot of editing. Can you say DRUNK!

Originally posted by CLPgold
OMG I love anything w/ Pumpkin or Pork. So pornalistic I know. I love sausage too just never go near it... LMFAO

I can modify all of these. Gotta great recipe for Pumpkin/Ginger Puff Cookies that are HEALTHY. Will post later.

Oh yea, I love ginger stuff too, as long as it's sweetened.

Thanks again DJD. WOW!

Our Thanksgiving is over, but you always gotta eat right?

OK I just had to do a lot of editing. Can you say DRUNK!

I know that your drunk and your posting tonight is quite entertaining! I KNOW you love PORK but I never knew you LOVED pumpkin. What an interesting combo!

Well, let me know how they turn out!