Bacon ‘n’ Cheese Stuffed Potatoes Recipe
Ingredients
* 4 medium baking potatoes
* 1/4 cup butter, cubed
* 1 cup (8 ounces) sour cream
* 1 cup (4 ounces) shredded cheddar cheese
* 4 bacon strips, cooked and crumbled
* 3 to 4 green onions, sliced
Directions
* Bake potatoes at 400° for 1 hour or until tender. Cool slightly. Reduce heat to 350°.
Ham with Pineapple
Ingredients
1 (12 pound) bone-in ham
1/2 cup whole cloves
1 (20 ounce) can pineapple rings in heavy syrup
1/2 cup packed brown sugar
1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
1 (4 ounce) jar chopped maraschino cherries
Directions
Preheat the oven to 325 degrees F (160 degrees C).
Place ham in a roasting pan. Score the rind of the ham with a diamond pattern. Press a clove into the center of each diamond. Drain the juice from the pineapple rings into a medium bowl, and stir in the brown sugar and lemon-lime soda. Coat the ham with this mixture. Arrange the pineapple rings over the outside of the ham. Place a maraschino cherry in the center of each pineapple ring, and secure with a toothpick.
Bake uncovered for 4 to 5 hours, basting frequently with the juices, until the internal temperature of the ham is 160 degrees F (72 degrees C). Be sure the meat thermometer is not touching the bone. Remove toothpicks before serving.
Crown Pork Roast with Apple-Cranberry Stuffing and Port Sauce
Ingredients
Stuffing:
* 1 tablespoon olive oil
* 3 onions, chopped
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground black pepper
* 1/4 teaspoon ground allspice
* 1 14- to16-ounce package of cornbread stuffing mix
* 1 cup pecans, chopped
* 3 apples (such as braeburn), cored, not peeled and chopped
* 1/2-cup fresh cranberries, chopped
Crown Roast:
* 1 12 to16 rib crown pork roast
* 2 teaspoons salt
* 1 teaspoon ground black pepper
Sauce:
* 1 cup chicken broth
* 1/4-cup port
* 1 tablespoon butter
Cooking Instructions
Stuffing:
1. In large skillet over medium heat heat oil until shimmers. Add onions and cook about 6 minutes, stirring occasionally, or until translucent. Remove from heat and stir in cinnamon, pepper, and allspice to combine.
2. In large bowl combine onions, stuffing mix pecans, apples, and cranberries.
Pork Roast:
1. Heat oven to 350 degrees F. Sprinkle roast inside and out with salt and pepper. Add stuffing to inside cavity; do not pack it.
2. Cook for about 2 hours 20 minutes, or until a thermometer in the thickest part of the meat registers 155 degrees. Remove from oven and cover with aluminum foil. Let rest at least 15 minutes.
Sauce:
1. Place roasting pan over medium heat; add broth and port. Bring mixture to a boil, scraping up bits on the bottom of the pan. Reduce liquid by about half. Add butter and swirl to combine.
Garlic-Roasted Lamb
Ingredients
1 shank half leg of lamb (about 3 pounds)
1/8 teaspoon each salt and pepper
8 cloves garlic, sliced in half lengthwise
2 large sprigs fresh rosemary or 2 teaspoons dried
2 teaspoons olive or canola oil
4 large sweet potatoes, peeled and cut into 1-inch cubes
6 parsnips, cut into 1-inch pieces
Cooking time: 1 hour 50 minutes.
Step 1:
Preheat the oven to 325°F. With a sharp knife, trim all the fat and any cartilage from the lamb. Season the meat with salt and pepper.
Step 2:
With a small knife, make slits about 1 inch deep all over the leg of lamb. Using most of the garlic and all the rosemary, push a garlic half or a few rosemary leaves into each of the slits.
Step 3:
In a large roasting pan, combine oil with sweet potatoes, parsnips, and remaining garlic to coat well. Move the vegetables to the side of the pan and place the lamb in the center.
Step 4:
Roast the lamb and vegetables 1 1/2 to 2 hours or until a thermometer inserted into the center of the meat reads 160°F (for medium). Turn the vegetables occasionally so that they cook evenly.
Step 5:
Remove pan from the oven. With a slotted spoon, transfer the vegetables to a serving dish and keep them warm. Transfer the lamb to a carving platter, cover with foil, and let stand for 5 minutes. Slice the roast lamb and serve with the vegetables.
Herb Roasted Turkey
Ingredients
* 15- to 20-pound turkey
* Salt
* 1/4 cup soft butter
* 2 tablespoons chopped fresh rosemary
* 6 to 8 chopped fresh sage leaves (or 2 to 3 teaspoons dried crumbled sage)
* 1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
* 1 teaspoon Dijon mustard
* 1/2 teaspoon finely grated lemon zest
* 1/4 teaspoon ground black pepper
* 1 to 2 cups chicken broth
Directions
1.
Position the rack in the bottom third of the oven and heat the
oven to 325º. Remove the turkey neck, heart, and gizzard and discard or reserve for another use. Rinse the bird well inside and out and pat dry, then salt the cavity.
2.
In a small mixing bowl, blend the butter, herbs, mustard, lemon zest, and pepper. Starting at the tail end, gently slide your hand under the skin of the turkey breast to loosen it. Using your fingers, smear a generous tablespoon of the butter mixture on each half of the breast. Smear half of the remaining herb butter on the exposed flesh near the neck. Then smear the remaining herb butter over the skin of the breast. (If you are not stuffing the bird, pull up the excess skin at the neck to seal, and secure it to the body of the bird with a small skewer or toothpicks.)
3.
Loosely fill the neck cavity with stuffing. Pull up the excess skin at the neck to seal, and secure it to the body with a small skewer or toothpicks. Loosely fill the main cavity with stuffing. Tie together the legs with kitchen twine, or secure them with the plastic leg clamps if the bird came with them. Tuck the wing tips under the bird so they don’t scorch.
4.
Place the turkey directly in a large roasting pan or on a rack inside the roasting pan. Roast for 1 hour without opening the oven. After 1 hour, add 1 cup of chicken broth to the pan. Rotate the pan 180º. Continue to roast until the meat registers 180º, measured at the thickest part of the inside thigh; do not let the thermometer touch bone. At the center of the cavity, the stuffing should register 165º. Add more broth to the pan, if necessary, to keep the pan juices from burning. Total cooking time for a stuffed turkey should be 4 1/4 to 5 hours (for an unstuffed bird, subtract 30 minutes). Transfer the turkey to a large platter. Cover and let stand for 20 to 30 minutes. Pour the pan juices into a 2-cup measure and set aside for the gravy. Makes 10 servings.
Cranberry Nut Bread
Ingredients
3 cups all-purpose flour
1 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
2 tsp. finely shredded orange peel
1 beaten egg
1 2/3 cup milk
1/4 cup cooking oil
1 cup coarsely chopped cranberries
3/4 cup chopped nuts
Instructions
In a mixing bowl stir together flour, sugar, baking powder, salt, baking soda, and orange peel. In another mixing bowl combine beaten egg, milk, and cooking oil. Add to flour mixture, stirring just till combined. Stir cranberries and nuts into batter.
Pour nut-bread batter into a greased a 9x5x3 inch loaf pan or two 7 1/2 x 3 1/2 x 2 inch loaf pans. Bake in a 350 oven for 1 to 1 1/4 hours for single pan or for 40 – 45 minutes for the smaller pans or till toothpick inserted near the loaf center comes out clean
Cool in the pan for 10 minutes. Remove; cool thoroughly on wire racks. Wrap and store overnight before slicing. Makes 1 large loaf, or 2 small loaves.
Christmas Pumpkin Roll
Ingredients:
3 eggs
1 cup sugar
2/3 cup pumpkin
1 cup chopped nuts
3/4 cup flour
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmug
1/2 tsp. salt
Filling:
1 cup powdered sugar
2 cream cheese — (3oz.)
4 Tbsp. butter
1 tsp. vanilla
Directions
Beat 3 eggs at high speed for 5 min. Gradually beat in 1 cup sugar.Pour
in 2/3 pumpkin. Mix together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin mix. Grease and flour jelly roll pan or a long sheet cake pan. Pour in mix and sprinkle 1 cup of nuts on top. Bake at 375 for 15 min. Turn out on towel, sprinkle with powdered sugar and roll in towel until cool. Unroll and spread filling over cake, roll back up and put in Reynold warp and refrigerator until ready to sever.
Filling: Beat and spread on unrolled pumpkin cake,then roll up again.
This may seen like a alot of trouble but it is not It is easy and DELICIOUS!!! I make this every Thankgiving and Christmas. I also use sweet potatoes instead of pumpkin.
Chocolate Cheesecake Tested Recipe
1 1/2 cups (150 grams) chocolate wafer crumbs
1/3 cup (75 grams) unsalted butter, melted
Filling:
12 ounces (340 grams) semi-sweet or bittersweet chocolate, chopped
24 ounces (680 grams) (3 – 8 ounces packages) full fat cream cheese, room temperature
1 cup (200 grams) granulated white sugar
3 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1 cup (240 ml) full fat or light sour cream, room temperature
Ganache
4 ounces (115 grams) semi-sweet or bittersweet chocolate, chopped
Pasta with Sun Gold Tomatoes
Ingredients:
* 4 tablespoons extra-virgin olive oil, divided
* 8 ounces Sun Gold or cherry tomatoes
* 2 garlic cloves, thinly sliced
* 1/4 teaspoon crushed red pepper flakes
* Kosher salt
* 6 ounces capellini, spaghetti, or bucatini
* 3/4 cup finely grated Pecorino or Parmesan
* 8 medium fresh basil leaves, torn into pieces
* Toasted breadcrumbs (for garnish; optional)
Directions:
Heat 3 tablespoons oil in a large skillet over medium heat. Add tomatoes, garlic, and red pepper flakes, season with salt, and cook, covered slightly and swirling pan often, until tomatoes blister and burst, 10-12 minutes. Press down on tomatoes to release their juices. Remove pan from heat and set aside.
Meanwhile, bring 3 quarts water to a boil in a 5 quart pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1 cup pasta cooking water.
Transfer pasta to skillet with tomatoes; set over high heat. Add 1/2 cup pasta water. Cook, stirring and tossing often, until sauce thickens and begins to coat the pasta, about 1 minute. Stir in remaining oil, cheese, and half the basil and toss until sauce coats pasta and pasta is al dente. (Add more pasta water if sauce seems dry.) Add remaining basil, season with salt, and serve with breadcrumbs, if desired.
Brownie Caramel Walnut Pie
Ingredients
1 (9 inch) unbaked pie shell
1/2 cup chopped walnuts
20 caramels unwrapped
1 14oz can sweetened condensed milk
1 egg beaten
1 Tablespoon margarine, melted
1 (6ounce) package chocolate chips (1 cup), melted Directions
Directions
Preheat oven to 325 degrees. Sprinkle nuts into pie shell. In small saucepan, over low heat, melt caramels with 2/3 cup sweetened condensed milk. Spoon over walnuts. In mixing bowl, combine egg, margarine and remaining milk; mix well. Stir in chips. Pour chocolate mixture over caramel layer. Bake 35 minutes or until center is set. Cool. Serve warm or chilled. Refrigerate leftovers. Whipped topping is optional.
Sour Cream Cut Outs
Ingredients
1 cup butter, softened
1 cup white sugar
2 eggs
1 cup sour cream
1 1/2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
6 1/2 cups cake flour
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Stir in baking soda, baking powder and salt; gradually mix in flour to form a dough that is stiff enough to roll out. More or less flour may be necessary.
3. Roll out dough on a lightly floured surface and cut into shapes using cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
4. Bake for 10 minutes in the preheated oven, or until firm and the center appears dry. Cookies will stay white, so be careful not to overbake.
Christmas Cake
Ingredients
* 2 (8 ounce) containers candied cherries
* 1 (8 ounce) container candied mixed citrus peel
* 2 cups raisins
* 1 cup dried currants
* 1 cup dates, pitted and chopped
* 2 (2.25 ounce) packages blanched slivered almonds
* 1/2 cup brandy
* 1/2 cup all-purpose flour
* 2 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1 teaspoon ground cloves
* 1 teaspoon ground allspice
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1 cup butter
* 2 cups packed brown sugar
* 6 eggs
* 3/4 cup molasses
* 3/4 cup apple juice
Directions
1. In a medium bowl, combine cherries, citrus peel, raisins, currants, dates, and almonds. Stir in brandy; let stand 2 hours, or overnight. Dredge soaked fruit with 1/2 cup flour.
2. Preheat oven to 275 degrees F (135 degrees C). Grease an 8x8x3 inch fruit cake pan, line with parchment paper, and grease again. In a small bowl, mix together 2 cups flour, baking soda, cloves, allspice, cinnamon, and salt; set aside.
3. In a large bowl, cream butter until light. Gradually blend in brown sugar and eggs. Mix together molasses and apple juice. Beat into butter mixture alternately with flour mixture, making 4 dry and 3 liquid additions. Fold in floured fruit. Turn batter into prepared pan.
4. Bake in preheated oven for 3 to 3 1/2 hours, or until a toothpick inserted into the center of cake comes out clean. Remove from pan, and lift off paper. Cool cake completely, then wrap loosely in waxed paper. Store in an airtight container.
Twilight Dark Chocolate Truffles
Ingredients
1 cup heavy cream
2 tablespoons butter
4 (1 ounce) squares baking chocolate
2 3/4 cups semi-sweet chocolate chips
2 tablespoons instant espresso powder (optional)
Directions
1. Combine the heavy cream, butter, baking chocolate, chocolate chips, and espresso powder in a saucepan over medium heat; stirring constantly, cook until the chocolate has melted into a smooth and thick mixture. Remove from heat. Pour into a bowl and chill in refrigerator until the mixture hardens, about 1 hour
2. Line a baking sheet with waxed paper. Scoop small balls of the chocolate mixture onto the waxed paper. Store in refrigerator until the balls harden completely. Store in a cool, dry place.
Christmas Berry Mocha Fudge
1/4 lb. butter
12 oz. can of evaporated milk
3 1/2 Cups of sugar
1 heaping tablespoon of INSTANT COFFEE
10 oz. Hershey’s Raspberry chocolate chips
2 oz. bittersweet chocolate
7 oz. Marshmallow cream
1 tsp. Vanilla
In a heavy saucepan melt the butter. Add evaporated milk, sugar, and coffee.
Bring to a rolling boil, stirring constantly until the temperature reaches 235 degrees. Remove from heat and and raspberry chocolate chips and the bittersweet chocolate. Stir the mixture until all ingredients are melted. Add the marshmallow crème and stir until blended. Stir in the vanilla. Pour into a lightly greased 9 X 13 inch pan.
Cut in bite sized squared when cooled.
Christmas Divinity
2 cups sugar
1/2 cup water
1/2 cup white corn syrup
1 egg white stiffly beaten
1 teaspoon vanilla
1/2 cup broken nut meats (optional)
Pinch of salt
Food coloring (optional)
Beat the egg white in a large bowl and set aside. In a saucepan, boil the sugar, water and syrup while stirring gently. The mixture is done at 235 degrees or if it forms a soft ball when a tablespoon full is dropped into cold water.
Pour the mixture over the beaten egg white, beating continually. Add vanilla, nuts and a pinch of salt. Add a few drops of red or green food coloring if desired. Beat this mixture until it is almost hard, then drop by the teaspoonful onto waxed paper.
Makes about 35 – 40 pieces.
Rose Cranberry Drop Cookies
Soak ¼ cup of Rose Petals in a ½ cup of warm water for 30 minutes.
Soak ¼ cup of Craisins (sweetened dried cranberries) in ½ cup of water for 30 minutes.
Chop the craisins in a coffee grater until they are real fine, set aside
Strain the Rose Petals, set water aside and again in the coffee grater chop the rose petals real fine.
Cream together:
1 stick of unsalted margarine (softened at room temperature)
1 stick of regular margarine (softened at room temperature)
1 cup of powdered sugar
1 teaspoon of vanilla
2 tablespoons of Rose Water
Mix in:
Chopped Craisins
Chopped Rose Petals
¼ cup of Mini Semi-sweet chocolate chips
Slowly Add:
2 cups of all purpose flour to mixture
Blend all of the ingredients together. Use a 1 inch cookie scoop and drop the cookie mix onto a cookie sheet that has been lined with parchment paper. Bake at 350 degrees for 15 minutes until cookies are a light golden brown. Let them completely cool.
Make a Glaze: (optional)
½ cup of Powder sugar
1 to 1 ½ teaspoon of Rose Water
(You may have to add a few more drops of Rose Water, but start out with the smallest amount)
Put glaze into a zip lock baggie, snip a corner and drizzle over cooled cookies.
Save the rest of your Rose Water in the refrigerator, it will keep for a few days.