Showing posts with label Holiday Recipes. Show all posts
Showing posts with label Holiday Recipes. Show all posts

Wednesday, October 29, 2014

Severed Witches Fingers


Severed Witches Fingers is a great finger food for spooky Halloween Parties

                        
Ingredients

A box of Cadburys Milk Chocolate Fingers
Marzipan or Almond paste
Whole blanched almond nuts
Red decorator gel or Red food coloring or 

Directions

Roll up a Cadburys Milk Chocolate Fingers in almond paste (or marzipan) and form like a finger. 

Use a spoon to give the finger a knuckle and crease lines. 

Don't worry if it's not perfect, witches have funny, ugly looking hands.

Take a whole almond nut and dip it onto a small saucer of red food coloring. 

Press the nail on to the end of the finger. 

If you're worried about staining your fingers red you can use a new and cleaned paintbrush to carefully paint the nail red with food coloring.

Dip the end of the finger in the food coloring to look like blood, as if the finger has been ripped off the witches hand.




Spider Wed Pumpkin Cheesecake Brownie



Spider Web Pumpkin Cheesecake Brownie is delicious and creamy...everyone will love it!


Ingredients

1 brownie mix (18 oz.)
1/4 cup oil
1/4 cup water
1 Tablespoon  instant coffee
2 eggs
1 package cream cheese (8 oz.)
1/4 cup sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
2 Tablespoon flour
3/4 cup pumpkin puree
1/4 cup plain Chobani Greek Yogurt
1 container Cool Whip (8 oz.)Chocolate Syrup



Directions

In a mixing bowl, combine the brownie mix, oil, water, coffee, and one egg. 


Beat until combined. 

Carefully spread in the bottom of the pie crust. Bake for 30 minutes at 350*.

While the brownie layer is baking, in a large bowl mix cream the cream cheese, sugar, yogurt, and vanilla together until smooth. Add the egg and pumpkin and cream again. Slowly beat in the cinnamon, nutmeg, allspice and flour.

When the brownie layer is finished, remove from the oven and carefully spread the cheesecake on top of the brownie layer. 


Place back in the oven and bake another 20-25 minutes. 

Remove from the oven and set on a cooling rack. Let cool for an hour. 

Place in refrigerator and cool completely. 

Spread the cool whip on top.

Microwave chocolate and 1 tsp. butter in microwaveable bowl on medium (50%) 30 sec.; stir until chocolate is completely melted. 

 Drizzle over cheesecake in spiral pattern. 

 Starting at center of cheesecake, pull toothpick through lines from center of cheesecake to outside edge to resemble a spider's web.

Place in refrigerator for 2-3 hours.



French Vanilla Coffee Earthworms



These delicious earthworms will have your guess wondering if they are real worms. They taste great and look real what more can you ask for?


Ingredients

6 packs unflavored gelatin
1/4 cup sugar
1/2 cup whipping cream
1/4 cup International Delight French Vanilla Creamer
3 cups French Vanilla coffee, double strenght and freshly brewed
100 flexible straws
1 quart size container
4 (16-24 oz.) glasses

Directions

In a sauce pan combine gelatin, sugar and coffee; stir constantly.

Bring to a boil and then remove from heat.

Stir until gelatin is completely dissolved; let cool to lukewarm.

Straws

Create four bundles of straws by separating them into piles of 25.

Gather together and place a rubber ban around the top, middle, and bottom of each pile of straws.

Stand bundles inside each glass.


Complete Project


Divide coffee in 1/2 and pour into 2 large measuring cup.

In one combine whipping cream and creamer mix well.

Pour black coffee in the straws until they are filled to the 1/2 way point.

Then pour the coffee with creamer mixture in until you have poured in 3/4 of an inch into the straws.

Now top with black coffee until the straws are filled.

Set aside until the coffee is firm.

Hold under warm water until they slide out or squeeze them out by using a rolling pin starting at one end and slowly rolling to the other end.



Tuesday, October 28, 2014

White Cranberry-n-Pear Brine



The "Balsamic Pear Vinegar" mingles wonderfully with the white cranberry juice, herbs and honey. It’s a great refreshing change of pace for the holiday turkey. Can be used for chicken, pork, seafood and fish.


Ingredients

1/2 gallon of cold water
1 cup sea salt
4 cups Balsamic Pear Vinegar
2 (64 oz.) Ocean Spray White Cranberry Juice
2 sprigs fresh sage or 1 tablespoon dried
2 sprigs fresh thyme or 1 tablespoon dried
4 cloves garlic, minced or 1 1/2 tablespoons dried
1 teaspoon black pepper
1 cup honey

Directions

In a large pot combine juices, sea salt, garlic, pepper, herbs and sugar over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.


Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.


Poultry Brines


Poultry brine's are used for any domestic, free range or organic fowls, such as turkeys, chickens, geese, or ducks that are raised for meat or eggs. Brine's are used to add moisture and flavor to the meat and leads to a the poultry being more flavorful and tender meal. These brine recipes great, simple, moist, and will turn any poultry into a delicious meal the whole family will love it! These brine's can also be used for pork, fish and seafood.







Jamaican Jerk Brine


This "Jamaican Jerk Brine" recipe makes a wonderfully delicious flavored, moist, and spicy turkey. It doesn't get any better than serving a delicious tropical cuisine to the friendly atmosphere of a holiday dinner with family and friends. Can also be used for pork, fish and seafood.


Ingredients

1/2 gallon of cold water
2 cup sea salt
4 cloves garlic, minced or 1 1/2 tablespoons dried
2 sprigs fresh parsley, minced or 1 1/2 tablespoons dried
2 sprigs fresh thyme, minced or 1 1/2 tablespoons dried
2 (32 oz.) Pacific Organic Bone Broth Turkey
1 small red onion, minced
1 1/2 tablespoons allspice
1/2 tablespoons cinnamon
1 1/2 tablespoons black pepper
1 1/2 tablespoons paprika
1/2 tablespoons dried cumin
1/2 tablespoons ground nutmeg
1 1/2 tablespoons paprika

1 tablespoons red pepper flakes

Directions

In a large pot combine broth, sea salt, herbs and spices over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.


Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.






Apple-n-Spice Brine


"Apple-n-Spice Brine" gives a hint of sweetness from the apple cider and the combination of herbs and spices results in a juicy, delicious, and very flavorful poultry. Can also be used for pork, fish and seafood.


Ingredients

1/2 gallon of cold water
2 cups sea salt
3 cups orange juice
1 gallon Johnny Appleseed Apple Cider
10 whole cloves
1 tablespoon ground nutmeg
1/2 cup light brown sugar

Directions

In a large pot combine apple cider, orange juice, sea salt, spices, and sugar over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.


Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.





Savory Turkey Brine


 "Savory Turkey Brine" is a easy brine gets half its portion of its salt from Pacific Organic free range Chicken Broth, even though it is low in sodium. The combination for herbs and spices will give your turkey a rich organic flavor.
Can also be used for chicken pork, fish and seafood.


Ingredients

1/2 gallon of cold water
1/2 cup sea salt
2 (32 oz.) Pacific Organic free range Chicken Broth
2 sprigs fresh rosemary or 1 tablespoon dried
2 sprigs fresh sage or 1 tablespoon dried
2 sprigs fresh thyme or 1 tablespoon dried
1/4 cup white sugar

Directions

In a large pot combine chicken stock, sea salt, herbs, and sugar over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.

Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.




Apple Ale Brine



This brine is sure to enhance the flavor of your poultry if you are planning on smoking it. This is a twist of the traditional beer brine for large amounts of fish, chicken, quail, or turkey.


Ingredients

1/2 gallon of cold water
1/2 cup sea salt
6 bottles Redds Apple Ale Beer
1/2 cup light brown sugar
1/4 cup pickling spice
1.2 teaspoon red pepper flakes

Directions

In a large pot combine beer, sea salt, spices, and sugar over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.


Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.


Savory Beer Brine


This easy beer brine is more traditional and will enhance your poultry’s natural flavor. Whether it is smoked or baked in the oven the combination for herbs and spices will give your poultry a rich organic flavor sure to give the illusion of a campfire cooked poultry. 
Can also be used for pork, fish and seafood.


Ingredients

1/2 gallon of cold water
2 cups sea salt
6 bottles Beer
2 sprigs fresh rosemary or 1 tablespoon dried
2 sprigs fresh sage or 1 tablespoon dried
2 sprigs fresh thyme or 1 tablespoon dried
4 coves fresh garlic, minced or 1 1/2 tablespoons dried


1/4 cup brown sugar

Directions

In a large pot combine beer, sea salt, herbs, and sugar over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.

Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.




Hawaiian Islanders Brine


You know when your guest are fighting for the last piece of turkey that you've made a memorable holiday turkey. The aroma is enticing and will have your guest believing that are in Hawaii waiting for a traditional Hawaiian Luau to begin.


Ingredients

1/2 gallon of cold water
1 cup sea salt
1 (42 oz.) Dole Pineapple Juice
6 cloves garlic, minced or 1 1/2 tablespoons dried
2 cup light soy sauce
1 cup rice vinegar
4 coves fresh ginger, minced or 1 1/2 tablespoons dried


1 cup brown (raw) cane sugar

Directions


In a large pot combine pineapple juice, soy sauce, sea salt, garlic, ginger, and sugar over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.

Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.


Black Velvet Brine


"Black Velvet Brine" brings out a nice flavor, not overpowering, that makes the poultry extremely delicious. Shockingly, the spices are mild and enjoyable unlike JD.


Ingredients

1/2 gallon of cold water
1 cup sea salt
4 cups Black Velvet Whisky
2 (32 oz.) Pacific Organic Bone Broth Turkey or Chicken
6 cloves garlic, minced or 2 tablespoons dried
2 cup Worcestershire Sauce
3 tablespoons fresh ginger, minced or 1 3/4 tablespoons dried
1 cup brown sugar

Directions

In a large pot combine broth, whisky, Worcestershire, sea salt, garlic, ginger, and sugar over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.

Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.


Cranberry Balsamic Vinegar Brine


This "Cranberry Balsamic Vinegar Brine" recipe is by far one of my best poultry brine's brings out a nice flavor, not overpowering, that makes the poultry extremely delicious. Shockingly, the spices are mild and enjoyable.


Ingredients

1/2 gallon of cold water
1 cup sea salt
4 cups balsamic vinegar
2 (64 oz.) Ocean Spray White Cranberry Juice
6 cloves garlic, minced or 2 tablespoons dried
1 teaspoon white pepper
2 bay leaves

Directions

In a large pot combine vinegar, juice, sea salt, garlic, and bay leaves over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.

Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.


White Cranberry Brine

Brine


This "White Cranberry Brine" recipe makes a wonderfully delicious flavored and very moist poultry. It doesn't get any better than this!


Ingredients

1/2 gallon of cold water
1 cup sea salt
1 (500ML) bottle Tomasello Cranberry Wine
2 (64 oz.) Ocean Spray White Cranberry Juice
6 cloves garlic, minced or 2 tablespoons dried
1 teaspoon white pepper
2 bay leaves
1 cup white sugar

Directions

In a large pot combine wine, juice, sea salt, garlic, pepper, bay leaves and sugar over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.

Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.