In Order of the pictures
Punch:
1 Box Lime Sherbert
1 Bottle of Gingerale
ice-cubes
I think you are normally supposed to put in 1/4 cup lemon juice concentrate but I did not have any and it was just fine.
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Spinach Dip in Bread Bowl
1 cup Miracle Whip
1 cup Sour Cream
1 pkg. Good Seasons Ranch Salad Dressing Mix
1 pkg. 10oz. chopped Spinach, thawed, well drained
1 can water chestnuts drained and chopped 8 oz.
1/2 cup chopped red bell pepper
1 loaf round sourdough bread plus and extra loaf to cut up for pieces to dip with
Mix Miracle Whip, sour cream, and salad dressing mix until well blended. Add spinach, water chestnuts and pepper. Mix well and refrigerate.
Cut slice from top of bread loaf, remove center leaving a 1" thick shell all the way around in a circle. Cut the removed bread into bite-size pieces.
Spoon the spinach dip into the bread loaf just before serving and serve with bread pieces.
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Wafer Cookies--Cream Foffers
1 cup soft butter---I would actually say unsalted butter for this recipe, I have never seemed to have a problem with the taste of salt in these as there is none but this year, these had a definite salt taste and the only thing I can think is that it was the butter.
1/3 cup whipping cream
2 cups flour
Mix thoroughly, butter, cream and flour. Cover and chill and in my notes here I have put no more than a half hour otherwise the dough gets way too firm.
Divide the dough into 3rds and refrig. the other two parts while cutting out your cookies
Take a small object about the size of a quarter for your cookie cutter......I actually use an old prescription bottle because it seems to be just the right shape.
Cut all your cookies out and then put them into a bowl of white granulated sugar and coat on both sides.
Place cookies on a cookie sheet and then poke with a fork 4 times, when the cookie sheet is full, place in a pre-heated oven at 375 degrees for about 7-9 minutes....Take them out just before they start to change color towards a super light brown color....just watch them really carefully.
Filling:
1/4 cup soft butter
3/4 cup powdered sugar
1 tsp. vanilla
food coloring red or green or whatever you choose.
Mix the above ingredients until well blended and then take one of your cookies and place the icing on the bottom of the cookie and place the bottom of another cookie on top...so the little fork marks should be on the top and the bottom when you look at them.
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Walnut Gooey Bars
***SORRY THE PICTURE IS SO BLURY, I WILL HAVE TO REMAKE THEM JUST TO GET A NICER PICTURE!!****
1 cup brown sugar
1 egg
1 tsp vanilla
1/2 cup whole wheat flour--pastry
1/4 tsp salt or less....
1 cup chopped walnuts
preheat oven to 350 degrees and grease a 9x9 glass pan
mix all the ingredients and put into pan, it will be somewhat thick and hard to spread but work with it and push it into all the corners.
Cook for no more than 20 minutes and check them at 15 minutes....the batter should not be runny but if it is all dry it is cooked too long. You want them to be gooey....hence the name =)
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Fudge----Go to the store and buy the Marshmallow puff stuff and get the recipe off the back, this is what we have used for eons in our family and it is a delicious recipe.....I only make it once year and I do not have it memorized and I tried to save the label this year and it ripped to pieces trying to get it off!
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Lady Kisses cookies...
This is the site that I originally found the recipe on: http://happyhomebaking.blogspot.com/2007/11/ladies-kisses-baci-di-dama.html
Method:
(makes 20)
150g (10 tablespoons) butter, softened
115g (1/2 cup) caster sugar
1 egg yolk
2.5ml (1/2 teaspoon) almond essence/extract (I replaced with vanilla)
115g (1 cup) ground almonds (almond powder)
175g (1 1/2 cups) plain flour
filling: 50g plain (semisweet) chocolate, melted
- Cream butter and sugar with an electric mixer until light and fluffy.
- Beat in egg yolk, almond essence, followed by ground almonds and flour until evenly mixed.
- Chill for about 2 hours until firm.
- Preheat oven to 160 degC (325 degF). Line baking sheets with parchment paper.
- Break off small pieces of dough and roll into balls with your hands, making 40 altogether.
- Place the balls on the baking sheets, spacing them out as they will spread in the oven.
- Bake for 20 mins or until golden. Let cool in the baking sheet for a few mins. Transfer to cooling rack to cool.
- Melt chocolate in a bowl over a pan of simmering water. Use it to sandwich the cookies in pairs, leave to set before serving.
For mine, I did not sandwich the chocolate between the two layers and instead just put dobs of chocolate on each one.
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Soft Sugar Cookies V
I found my recipe on Allrecipes.com http://allrecipes.com/Recipe/Soft-Sugar-Cookies-V/Detail.aspx
· 4 cups all-purpose flour
· 1 teaspoon baking powder
· 1/2 teaspoon baking soda
· 1/2 teaspoon salt
· 1/4 teaspoon ground nutmeg
· 1 cup butter, softened
· 1 1/2 cups white sugar
· 1 egg
· 1 teaspoon vanilla extract
· 1/2 cup sour cream
1. Sift together the flour, baking powder, baking soda, salt and nutmeg; set aside. In a large bowl, cream together the butter and sugar until smooth. Beat in the egg, vanilla and sour cream until well blended. Stir in the sifted ingredients. Wrap dough in plastic wrap and chill overnight.
2. Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
I read through just about all the comments on these cookies and did add the additional 1/2 cup of sugar that others had mentioned but otherwise these were just perfect.
Icing: This was also found on Allrecipes by Janice Brubaker
· 1 cup confectioners' sugar
· 2 teaspoons milk
· 2 teaspoons light corn syrup
· 1/4 teaspoon almond extract
· assorted food coloring
In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup
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Meatballs
2 pounds ground round
1 cup fresh breadcrumbs
2/3 cup skim milk ...use any type of milk you have
1/2 cup minced fresh onion (I just used a few good shakes of dried onion)
1/4 cup Parmesan cheese
2 T. Worcestershire sauce
1/2 teaspoon garlic powder
1/8 teaspoon pepper
1 large egg, lightly beaten
1 cup ketchup
1 cup grape jelly
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1. Preheat oven to 350 degrees
2. Combine first 9 ingredients in a bowl; shape mixture into 54 (1-inch) meatballs. Place half of the meatballs on a broiler pan coated with cooking spray; bake at 350 degrees for 20 minuets or until done. Set aside. Repeat procedure with remaining meatballs. ( I do not see the need to waste oven time. Cram the little meatballs on the sheet side to side touching and get them all on one sheet and cook at one time...it always works just fine for me this way)
3. Combine ketchup and jelly in a large nonstick skillet. Bring to a boil over medium-high heat; cook until well-blended, stirring frequently. Add meatballs; cook until thoroughly heated. Serve hot. Yields: 4.5 dozen
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Lois' ham and Cheese Rolls.....also known as Marins Party Rolls or Baked Ham Rolls...take your pick
2 pkg. of Sunbeam Dinner rolls (these come in a plastic bag in a tinfoil tray and the rolls are really small only about an inch across at the most)
1 pkg. of Honey Ham in your lunch meat section
grated Cheddar Cheese
1 1/2 stick of butter
1 T. Prepared Mustard....I just used French's plain Mustard
1 T. Poppy seed
1/4 cup Brown Sugar
1 T. Worcestershire Sauce
put Butter, Mustard, Sugar and Worc. sauce in a sauce pan on the stove. Bring it to boil so all ingredients are mixed and melted. Remove from the stove and add in your poppy seeds.
Take your tray of bread rolls and just slice the whole thing in half horizontally so you get a top and a bottom.
Take a cookie and line with aluminum foil and then spray with Pam. Place your bottom layer on the sheet and thoroughly coat with sauce mixture. Take your ham slices and fold in half and then make two rows of them to cover all your bread. Cover the ham with the grated cheddar cheese.
Thoroughly coat the inside of the top layer of bread and then place it on top of your ham. Lastly coat the outside of your bread, the top of the buns with the same sauce mixture.
Put in the oven for about 20 min. at 350 degrees.
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Mini Orange Chocolate Chunk Cakes
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| 1/4 pound unsalted butter at room temperature For the syrup: For the ganache: Preheat the oven to 350 degrees F. Grease and flour 6 individual serving baking molds, such as the flexible non stick 100 percent silicone molds. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. Add the eggs, 1 at a time, then the orange zest. Sift together 1 1/2 cups flour, the baking powder, baking soda, and salt in a large bowl. In another bowl, combine the orange juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour. Toss the chocolate chunks with 1 tablespoon flour and add to the batter. Pour into the pans, smooth the tops, and bake for 30 minutes, until a cake tester comes out clean. Let the cakes cool in the molds on a wire rack for 10 minutes. Meanwhile, make the syrup. In a small saucepan over medium-low heat, cook the sugar with the orange juice until the sugar dissolves. Remove the cake from the pans, put them on a rack over a tray, and spoon the orange syrup over the cakes. Allow the cakes to cool completely. For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of the cakes. | |||||||||
****Now she used some special little molds to make hers but I was going for little bite sized cakes and tried to do the little mini muffin pans....this was more effort than I would have liked and would not really recommend that option, but I did use the regular muffin size pans for the larger ones and these came out just perfect....they would even be good with a large dollop of vanilla ice-cream on the side!
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Bacon Wrapped Smokies
INGREDIENTS
· 1 pound sliced bacon, cut into thirds
· 1 (14 ounce) package beef cocktail wieners
· 3/4 cup brown sugar, or to taste
DIRECTIONS
1. Preheat the oven to 325 degrees F (165 degrees C).
2. Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all.
3. Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting.
I had read through the comments on this recipe, I had found it on Allrecipes.com...I don't have the link...but they suggested, the commenters to make sure that you bought the Center Cut bacon.....and to cut your bacon slices in half and then into thirds....this really was the ideal thing to do....saved on buying more bacon and the bacon cooked all the way through.
Oh and if you roll the smokies the night before, put them in a plastic bag and then in a bowl in case you get holes in the bag, the next day after you cook them, save the juice put in a sauce pan.....heat it up to boiling so it cooks and then add 1/4 to a 1/2 cup of Maple syrup....heat it all through and then pour over the smokies in your crock pot....this was recommended by several of the commenters and it did taste great.
I used 4 packages of the smokies and two packages of Bacon....
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ENJOY!!!!!!
