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Showing posts with label Christmas Recipes. Show all posts
Showing posts with label Christmas Recipes. Show all posts
Sunday, October 26, 2014
Craisins-Walnut Slaw
Craisins-Walnut
Slaw is very easy to make plus outrageously delicious and healthy; who could
ask for more!
INGREDIENTS
3/4 cup
mayonnaise
1 tablespoon Relish, pickle, sweet
1 tablespoon Mustard, honey
2 tablespoons honey
1/4 teaspoon black pepper
1/8 teaspoon sea salt
1/8 teaspoon celery seeds
12 ounce bag coleslaw salad mix
1/3 cup chopped walnuts
1/4 cup fresh chopped celery
1/4 cup fresh chopped onion
1/4 cup chopped red bell peppers
1/4 cup Ocean Spray Craisins
1 tablespoon Relish, pickle, sweet
1 tablespoon Mustard, honey
2 tablespoons honey
1/4 teaspoon black pepper
1/8 teaspoon sea salt
1/8 teaspoon celery seeds
12 ounce bag coleslaw salad mix
1/3 cup chopped walnuts
1/4 cup fresh chopped celery
1/4 cup fresh chopped onion
1/4 cup chopped red bell peppers
1/4 cup Ocean Spray Craisins
DIRECTIONS
In small bowl, whisk
mayonnaise, pickle relish, honey mustard, honey, pepper, salt, and celery
seeds.
In large bowl combine bag coleslaw, walnuts, celery, onion, sweet pepper, and Craisins.
Add mayonnaise mixture
to cabbage mixture and toss to coat.
Cover and chill for 1
to 8 hours.
Hawaiian Dinner Rolls
Even the beginner cook can make these home-made "Hawaiian Dinner Rolls". They must chill 2 hours. Or you can make them up 3 days in advance.
Ingredients
2 cups coconut milk (110 degrees F)
2 ½ packages yeast
½ cup butter, melted; or 1 stick unsalted
1 teaspoon sea salt
6 ¼ cups all purpose flour
½ cup white sugar
2 ½ packages yeast
½ cup butter, melted; or 1 stick unsalted
1 teaspoon sea salt
6 ¼ cups all purpose flour
½ cup white sugar
1 Teaspoon vanilla
3 large eggs
Directions
Combine coconut milk (110 degrees F) and yeast in large bowl; let stand for 5 minutes.
With wooden spoon, stir in butter, sugar, eggs and salt.
Add flour, 1 cup at a time and beat in as much as you can.
Cover and refrigerate for at least 2 hours, or up to 3 days.
Punch dough down and divide into 24 balls for dinner rolls or 3 equal parts for bread loafs.
Place in a oiled 9 x 5 inch baking pan, 5 rows 3 across or in loaf pans.
Cover and set in a warm spot until they double in size.
Bake at 350 degrees for 25 to 30 minutes or golden brown.
Brush tops with melted butter.
Serve warm.
Ham and Broccoli Quiche
Ham and Broccoli Quiche is a easy recipe that adds a classic and delicious touch to your family meal.
Ingredients
1 box Pillsbury
refrigerated pie crust
1 ½ cups
cubed cooked ham (1/4 inch)
¼ cup yellow or red bell pepper, finely chopped
1 cup
broccoli small florets, rinsed and dried on a paper towel
1 ½ cups
shredded goat cheese or Swiss cheese
4 eggs
1 cup
half-n-half
½ teaspoon
sea salt
½ teaspoon
black pepper
½ teaspoon
dried ground mustard
Directions
Heat the oven to 375°F.
Place pie crust in
9-inch glass pie pan as directed on box for One-Crust Filled Pie.
Layer the ham, cheese
and broccoli in crust-lined pan.
In medium bowl, beat
eggs and milk with fork.
Stir in remaining
ingredients.
Pour over broccoli.
Bake 35 to 45 minutes
or until knife inserted in center comes out clean.
Let stand 5 to 10
minutes before serving.
Roasted Turkey
This fabulously delicious Roasted Turkey recipe is great, simple, moist, and ready right on time... the whole family will love it!
Ingredients
1 (16 - 20 pound) Turkey
For the brine:
1 cup sea salt
1 cup light brown sugar
3 quarts turkey or vegetable stock
2 tablespoon black peppercorns
2 1/2 teaspoons allspice
2 1/2 cups ginger ale
3 quarts heavily iced water
For the aromatics:
1 green apple, sliced
1 onion, sliced
2 cinnamon stick
1 cup water
6 sprigs rosemary
2 Tablespoon sage
Olive oil
Directions
1 to 2 days before roasting:
Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice, and ginger ale in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you'd like to eat:
Combine the brine, water and ice in the 2 gallon stockpot. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 4 to 16 hours, turning the bird once half way through brining process.
Preheat the oven to 500 degrees. Remove the trukey from brine and rinse inside and out with cold water.
Discard the brine.
Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Coat the skin liberally with olive oil.
Roast the turkey on lowest level of the oven at 500 degrees for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees. Set the thermometer alarm (if available) to 161 degrees. A 16 to 20 pound bird should require a total of 4 to 4 1/2 hours of roasting. Let the turkey rest, loosely covered with foil for 1 hour before carving.
Cranberry Apple Relish
This Cranberry Apple Relish recipe is not only easy to make it is just down-right delicious especially with the addition of apples.
Ingredients
2 (12 oz.) bags of cranberries (rinsed)
1 apple, peeled, cored, and finely diced
1 Tablespoon grated naval orange peel
1 cup orange juice
1 cup orange juice
3 cups white
Directions
First grate the peel of the orange.
In a stock pot add sugar and orange juice and bring to a boil.
Stir often, when the sugar has melted reduce the heat to a gentle boil.
Add cranberries and apples simmer for about 16 minutes or until cranberries pop.
Add grated naval orange peel simmer 8 minutes.
Remove from heat and cool to room temperature.
Top with walnuts and a parsley leaf, serve.
In a stock pot add sugar and orange juice and bring to a boil.
Stir often, when the sugar has melted reduce the heat to a gentle boil.
Add cranberries and apples simmer for about 16 minutes or until cranberries pop.
Add grated naval orange peel simmer 8 minutes.
Remove from heat and cool to room temperature.
Top with walnuts and a parsley leaf, serve.
Spicy Cranberry Pepper Jelly
Most people have never associated cranberries with spicy, but this easy "Spicy Cranberry Pepper Jelly" recipe is an awesome and delicious way to spicy up your holiday meals.
Ingredients
4 cups
cranberries
1 cup water
¼ cup red
bell pepper, finely chopped
1 large jalapeno,
finely chopped
1 ½ cups
white sugar
Directions
Remove bad berries and wash with cold water.
Remove seeds from red pepper and jalapeno, wash with cold
water.
Place the berries, red pepper, and jalapeno in a medium sauce
pan and add cold water.
Bring to a boil and simmer until the cranberries burst.
Add sugar and cook 8-10 minutes.
Pour into a small bowl or jar.
Chill for 2-4 hours.
Serve.
Cranberry Jelly
This Cranberry Jelly is out of this world good. Wheat toast with peanut butter and this cranberry jelly... DELICIOUS!
Ingredients
4 cups
cranberries
1 cup cold
water
1 ½ cups
white sugar
Directions
Remove bad berries and wash with cold water.
Place the berries in a medium sauce pan and add cold water.
Bring to a boil and simmer until the cranberries burst.
Add sugar and cook until the mixture is clear.
Pour into a small bowl or jar.
Chill for 2-4 hours.
Serve.
Cranberry Apple Cider Jelly
Cranberry Apple Cider Jelly is very tasty. The apple cider adds a little pizzazz to a traditionally easy recipe.
Ingredients
4 cups
cranberries
1 cup apple
cider
1 ½ cups
white sugar
Directions
Remove bad berries and wash with cold water.
Place the berries in a medium sauce pan and add apple cider.
Bring to a boil and simmer until the cranberries burst.
Add sugar and cook 8-10 minutes.
Pour into a small bowl or jar.
Chill for 2-4 hours.
Serve.
Monday, September 30, 2013
Sweet Potato Muffins
Sweet Potato Muffins is fabulous way to use leftover sweet potatoes. Its simple ingredients and wonderful flavors will make this your go-to recipe for leftover sweet potatoes in the future.
INGREDIENTS
butter for greasing
3 cups self-rising flour
6 ounces leftover sweet potatoes baked (remove skin) or mashed
4 tablespoons browns sugar
3 cups self-rising flour
6 ounces leftover sweet potatoes baked (remove skin) or mashed
4 tablespoons browns sugar
1 cup sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon baking soda
1 Tablespoon baking powder
1 Tablespoon baking powder
1 1/2 teaspoons sea salt
3/4 milk
1/2 cup extra virgin olive oil (it adds a buttery flavor)
3 eggs
3 eggs
DIRECTIONS
Lightly grease and flour muffin pan.
Put ingredients in a large mixing bowl and mix until smooth and creamy.
Spoon into muffin pan.
Cook at 400 degrees Fahrenheit for 10 minutes, then at 325 degrees Fahrenheit for 7-10 minutes till done.
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