Thread: Christmas/Holiday Meal and Treats II

Great! This is where I make extra sugary!

Hot Cocoa

1 large box Powdered Milk
2 Large Jar's Non Dairy Creamer
1 Large Jar Malted Milk Powder
2 Lbs Powdered Sugar
1 box Hershey's Cocoa Powder (can use regular or dutch)
2 Packages mini marshmallows (Optional)

Mix all together in very large bowl. Store in air tight container
This makes a very large batch to last all winter Long. Use approx
1/4 cup of mix for 6 oz. hot water. Or mix to taste

This wouldn't last long on my tree with me or the dog around!

Gingerbread dough for craft projects that makes ornaments to
hang or put in baskets that look and smell like real cookies
and are made with normal ingredients but bake up rock hard
and keep for years and smell great for years. Use gingerbread
dough and your favorite cookie cutters to make gingerbread
man garlands, gingerbread ornaments and houses.

3 tbs. shortening
1/2 cup sugar
1/2 cup molasses
1 teas. baking soda
3/4 cup water
3 1/2 cups flour
1 teaspoon of cloves, ginger and cinnamon

Preheat oven to 350 degrees. Beat shortening and sugar together
until light and fluffy, stir in molasses. Sift the dry ingredients
together. Stir them into shortening mixture in 3 parts alternating
with a 1/4 cup of water each time. Dough will be stiff. Refrigerate
overnight. Cut dough into 3 pieces. Knead to warm dough slightly,
then roll each piece out about 1/4 inch thick. Cut cookie out with
a gingerbread pattern of your choice. Use a drinking straw to punch
hole in center if ornament will be hanging. Place cookies on cookie
sheet and bake 20 minutes, turn oven off and let cool in oven.
Remove from cookie sheet and place on rack to dry for about 3 days
to totally harden. These cookies are purely for decorative purposes
and not to be eaten. If you wish you can seal cookies with 3 coats
of clear acrylic and decorate with colorful acrylic pains when dry.

Fudge

4 1/2 C. Sugar
1 Lg Can evaporated milk
12 TBS Butter
18 oz Chocolate chips
3 TBS Vanilla
Dash salt


Cook sugar and canned milk to rolling boil for 6 minutes; Stirring
constantly. Use large stainless steel pot; remove from heat. Add
butter, chocolate chips, vanilla, and dash of salt

Stir until mixed. Pour into buttered pan. Let stand 6 hours before
cutting. Will keep a long time in cookie tin or a sealed container in
a cool place.

(MMA- You cannot substitute Feces for the chocolate either! )

Muffins Ole

1 pkg Jiffy Corn Muffin Mix
1 cup grated cheddar cheese
1/2 cup salad oil
1 can cream style corn
1 cup sour cream
2 eggs
2 Tbsp chopped jalapenos (I use more)

Preheat oven to 400 degrees. Spray 12-muffin with Pam.
In large mixing bowl, combine cornmeal, cheese. In medium bowl
combine remaining ingredients; add to try ingredients and stir just until
moistened.
Spoon evenly into muffin pans. Bake 20 minutes until golden brown and
toothpick inserted in center comes out clean. Makes 123 muffins, about
210 calories each.

Six Can Casserole


1 can chicken rice soup
1 can mushroom soup
1 can chow mein noodles
1 sm. can evaporated milk
1 can tuna, chicken or turkey
1 can French styled green beans

Mix and put into a greased casserole dish.
Sprinkle with butter and crumbs.
Bake at 350 degrees from 45 min. to 1 hr..

MILK CHOCOLATE BAR CAKE


1 (18.25 oz) package Swiss chocolate cake mix
- use Duncan Hines dark choc. cake mix-
1 (8-ounce) package cream cheese, softened
1 C. powdered sugar
1/2 C. granulated sugar
10 (1.5-ounce) milk chocolate candy bars with almonds, divided
1 (12-ounce) container frozen whipped topping, thawed

Prepare cake batter according to package directions. Pour into 3 greased
and floured 8-inch round cake pans. Bake at 325 degrees for 20-25 min.
or until a wooden pick inserted in center comes out clean. Cool in pans on
wire racks 10 min. Remove from pans, and cool completely on wire racks.
Beat cream cheese, powdered sugar, and granulated sugar at medium speed
with an electric mixture until mixture is creamy.
Chop 8 candy bars finely. Fold cream cheese mixture and chopped candy into
whipped topping. Spread icing between layers and on top and sides of cake.
Chop remaining 2 candy bars. Sprinkle half of chopped candy bars over cake.
Press remaining chopped candy along bottom edge of cake.

Oh yeah, and throw in some of her favorite ice cream, too!!!!

Braised Pork Chops With Apples

4 pork chops
1 oz. butter
1 T olive oil
3 fluid oz. water
1/2 tsp dried thyme
2 tsp Worcestershire sauce
2 apples, peeled, cored and cut into eighths
2 onions, cut into rings
salt and pepper to taste
fresh parsley to garnish

Melt the butter and oil together in a large skillet. Season the meat
with salt and pepper and then brown on both sides in the melted butter
and oil. Add the water, thyme, and Worcestershire sauce and cook for
10 minutes, turning once.

Add the apples and onions. Reduce heat. Cover and cook for an
additional 30 minutes. Serve garnished with parsley.

Cheesy Apple-Bacon Strata

3 TBS butter or margarine
3 Med Granny Smith apples -- peeled and coarsely chopped (3 cups)
3 TBS packed brown sugar
4 C. cubed firm bread (7 slices)
1 LB bacon -- crisply cooked and coarsely chopped
2 C. shredded sharp Cheddar cheese (8 ounces)
2 1/2 C. milk
1 Tsp ground mustard (dry)
2 Tsp Worcestershire sauce
1/4 Tsp. salt
1/8 Tsp. pepper
5 eggs

Grease 2-quart casserole. Melt butter in 10-inch skillet over medium
heat. Cook apples in butter 2 to 3 minutes, stirring occasionally, until
crisp-tender. Stir in brown sugar; reduce heat to low. Cook 5 to 6
minutes, stirring occasionally, until apples are tender.

Layer half each of the bread, bacon, apples and cheese in casserole.
Repeat with remaining bread, bacon, apples and cheese.

Mix remaining ingredients; pour over cheese. Cover tightly and
refrigerate at least 2 hours but no longer than 24 hours.

Heat oven to 350 F. Bake uncovered 40 to 45 minutes or until knife
inserted in center comes out clean. Let stand 10 minutes before serving.

FLORIDA ORANGE HONEY BUTTER
1/2 cup (1 stick) unsalted butter at room temperature
(may substitute with margarine)
2 tablespoons honey
1 tablespoon grated orange zest

In a small bowl, beat butter until light and fluffy. Beat
in honey and orange zest until well blended. Serve with
muffins, pancakes or french toast. Makes 1/2 cup.

Easy Egg Nog


1 egg
2 tablespoons sugar
1/4 teaspoon vanilla
1 cup chilled milk

Beat egg and sugar together.
Beat in milk and vanilla.
Serve cold.

BUNUELOS DE NAVIDAD -Christmas Sweet Fritters
(traditional Mexican) Serves 10

2 cups water
1 lb flour
2 whole eggs
1 egg yolk
1/2 teaspoon salt
2 tablespoons anisette
9 oz lard
9 oz piloncillo -raw sugar

Boil one tablespoon anisette in a cup of water and
leave to cool. Mix and sift the flour, baking powder
and salt. Mix in the eggs, the yolk and the anisette
in water, as required, and knead until the dough
stiffens. Form into small balls and roll out on a
floured board until very thin. Continue flattening by
hand on a napkin and place on a floured table. Heat
the lard .Fry one by one in the lard.

Heat the piloncillo in one cup of water with the
remaining tablespoon of anisette. This mixture will
thicken to a light syrup. remove from heat and strain.

Serve the fritters, broken into pieces, in bowls and
pour the syrup over them

Splish splash Vodka, Barcardi... hmmmnn.. the drunken Christmas story!

2 cups cranberries
2 cups water
1 cup sugar
Cook to pulp, strain. When cooled,

Add
Juice of 3 lemons
Juice of 1 lime
1 quart ginger ale
Red and green cherries

Serves 6 to 8

CROCKPOT APPLE PIE

8 Tart Apples peeled and sliced
1 1/4 Tsp. ground cinnamon
1/4 Tsp. allspice
1/4 Tsp. nutmeg
3/4 cup milk
2 TBS butter soften
3/4 C. sugar
2 eggs
1 Tsp. vanilla
1/2 C. Bisquick
1 C. Bisquick
1/3 C. brown sugar
3 TBS cold butter

Toss apples in large bowl with cinnamon, allspice, and nutmeg.
Place in lightly greased crockpot. Combine milk, softened butter,
sugar, eggs, vanilla, and the 1/2 C. Bisquick. Spoon over apples.
Combine the 1 cup Bisquick and brown sugar. Cut the cold butter into
mixture until crumbly. Sprinkle this mixture over top of apple mixture.
Cover and cook on low 6-7 hours or until apples are soft.

Holiday Hash Browns

1 (20-ounce) bag refrigerated Southwest- or home-style
shredded hash brown potatoes (1 pound 4 ounces)
1 medium bell pepper -- (1 cup) finely chopped
1 medium onion -- (1/2 cup) finely chopped
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter or margarine -- melted
1 tablespoon vegetable oil
Additional grated Parmesan cheese -- if desired

Heat oven to 325 F. Toss potatoes, bell pepper, onion, 2 tablespoons
cheese, the salt and pepper. Pour butter and oil into rectangular pan,
13 × 9 × 2 inches; tilt pan to cover bottom. Spread potato mixture in pan.

Bake uncovered about 45 minutes, stirring once, until golden brown.
Sprinkle with additional cheese before serving.

DJD.........." Healthy Recipes " ????

Hey, Assquick...err Bisquick.......may be considered Healthy in South Florida......I was born and raised there.......the staple is black beans and rice LOL


DP