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5 INGREDIENTS (OR LESS) RECIPES FROM MY READERS
HOLIDAY RECIPES FROM MY READERS
HOLIDAY RECIPES FROM MY READERS
Apple Cinnamon Syrup
Ardella's Iced Italian Creme Cookies
Autumn Apple Punch
Bailey's Mint Cookies
Bobotie and Yellow Rice
Irish Cream Brownies
Caesar Salad
Sweet Potatoe Cake
Easy Cherry Cheesecake
Christmas Sugar Cookies with Icing
Cornbread and Yellow Squash Dressing
Angelic Divinity
Egg Custard Pie
Nana's Spiked Eggnog
Fleming Fruit Salad
Southwestern Goulash
Irish Crème Fudge
Peppermint Kisses
Kris' Kickin' Kranberry Sauce
Macaroni and Cheese Deluxe
Marshmallow Creme Hot Chocolate
Mondo Mashed Potatoes
Nana's Pineapple Casserole
Easy Peanut Butter Fudge
Pink "Stuff"
Polish Pound Cake
Sweet Potato and Georgia Pecan Pone
White Chocolate Popcorn
Sally's Salad
Sausage Casserole
Delectable Shrimp
Cousin Kristi's Sloppy Joes
Christmas Slush
Chocolate Suckers
Walnut Torte
Christmas Velvet Soup
Winter Vegetable Medley
SOUTHWESTERN GOULASH
1 pound ground beef (or turkey)
Taco seasoning
3 bell peppers, chopped
1 medium onion, chopped
1 can (14 oz) corn
1 can (14 oz) black beans, rinsed
1 quart salsa
3/4 tsp cumin
3/4 tsp oregano
1 tsp salt
1/2 tsp pepper
Cooked white rice
Shredded cheddar cheese
1. Brown ground beef, seasoning to taste with taco seasoning. Drain and set aside.
2. Using same pan, sauté bell peppers and onions for several minutes, until soft.
3. Add corn and black beans to the bell peppers and onion, stir for 3 minutes.
4. Add salsa, seasoning and spices. Simmer, covered, for 20-30 minutes.
5. Serve over cooked white rice and sprinkle with cheese.
It makes a pretty easy and tasty weeknight dinner.
*my fiancé doesn't eat stuffed pepppers, but I love them, so we compromised with this dish*
Contributed by Erin Robertson
Michigan, USA [top]
Ingredients:
1 package fresh cranberries
1 cup dried, sweetened cranberries (Craisins)
1 medium orange (valencia orange is best if available)
3/4 cup granulated white sugar
1 cup water
1 cinnamon stick
3/4 cup toasted, chopped hazelnuts
2 tablespoons Frangelica (hazelnut liqueur) **optional, but tasty
Directions:
Grate the zest off the orange (about 1 to 1.5 teaspoons). Peel the orange, then over a bowl, cut up the orange into small pieces. Save the juice!
In a medium saucepan, combine all the ingredients (berries, sugar, zest, orange, orange juice, etc. DO NOT ADD THE NUTS OR LIQUEUR THOUGH!)
Cook over high heat until boiling, then reduce heat to medium and continue simmering until the berries pop and sauce thickens, stirring occasionally.
Remove from the heat and let cool thoroughly.
When cool, add the toasted nuts and the liqueur. Store in an airtight container in the refrigerator at least one day before serving.
Contributed by Kris Elliott
Illinois, USA [top]
A favourite in our family, it's also a traditional South African meal. Do not be put off by the list of ingredients; preparation is really quite simple and not at all time-consuming. The end result is well worth the effort. This dish was derived from the spicy cuisine of Malay slaves brought to the Cape of Good Hope by Dutch colonialists in 17th Century. In the years I've added my own style of preparing it. It's basically a curry meat dish which is known as "Bobotie" and is served over Yellow rice ... the colour of the rice is due to the spicy ingredients ... Do not worry! You decide how much spices you want to include, which gives the yellow tone. *lol*.
Tip: First prepare the rice, let it simmer and then start with the curry — Bobotie to make sure that the dish can be enjoyed straight away. The portions below will serve 6. Don't forget to use the conversion links if you live in the States.
BOBOTIE - Ingredients
1 kg lean ground beef
1 large onion, chopped
5 tablespoons curry powder (you decide whether mild or hot)
4 tablespoons turmeric
4 bay leaves
1/2 cup red wine vinegar
1/2 cup sugar
1 tablespoon salt
1 cup water
1/2 cup beef stock
1/2 cup fruit chutney (or 2 tablespoons apricot jam)
1/4 cup seedless raisins
1 granny smith apple, grated
1 cup white breadcrumbs
3 large eggs
1 1/4 cups milk
1/2 cup oil
Couple of semi ripe bananas
BOBOTIE - Instructions
1. Preheat oven to 180°C.
2. Sautee onion in heated oil
3. Add mince and bay leaves and stir-fry until brown.
4. Mix into a bowl: curry powder, turmeric, sugar, salt, vinegar, water and beef stock and add to mince mix. Bring to boil.
5. Add breadcrumbs, grated apple, chutney and raisins. Keep stirring continuously until cooked, approximately 5 minutes.
6. Beat eggs and milk together.
7. Add half of egg/milk custard to mince mix and stir through.
8. Spoon the mince mixture into buttered ovenproof dish and smooth top.
9. Pour remaining egg/milk custard over top of mince mix and bake in preheated oven at 180C until custard is set and golden brown, approximately 30 minutes.
10. Serve with yellow rice and chutney — I garnish the dish with slices of bananas, which give it that sweet and spicy taste at the end ;o)
YELLOW RICE - Ingredients
2 cups uncooked rice
2 teaspoons cinnamon
Salt to taste
1 tablespoon turmeric
1 tablespoon sugar
1 cup seedless raisins (optional)
1 tablespoon butter (or margarine)
Water
YELLOW RICE - Instructions
1. Add all the ingredients, except raisins, into a large pot and boil in water for 30 to 40 minutes.
2. Add the raisins and simmer for 45 - 60 minutes.
3. Remove from the stove and transfer into a dish. Serve with the bobotie immediately.
Yum ... Bon Appetite!
Contributed by Rita de Canha
Erasmusrand, South Africa [top]
1 lb sausage
2 cans crescent rolls
1-8oz. pkg. cream cheese
Preheat oven to 350F. Brown sausage in a skillet. Drain. In a medium bowl, add sausage and cream cheese. You may need to put it in the microwave to soften cheese. Mix well. Set aside. On an ungreased baking sheet, roll out 1 can of crescent rolls flat. Spread sausage mixture over the crescent rolls. Unroll the other can of crescent rolls flat over the top. Bake until golden brown. This is simple and yummy!!!
Contributed by Angie Scroggins
Tennessee, USA [top]
1/2 pound fresh Brussels sprouts, halved
1/2 pound parsnips, peeled and cut into 1/2-inch cubes
1/2 pound fresh baby carrots
1 medium sweet potato, peeled and cut into 1/2-inch cubes
2 medium red potatoes, cut into 1/2-inch cubes
2 medium white potatoes, peeled and cut into 1/2-inch cubes
1/2 cup butter or margarine, melted
1 1/2 teaspoons rubbed sage
2 garlic cloves minced
Place vegetables in a greased 13-in x 9-in. x 2-in. baking dish. In a small bowl, combine the butter, sage and garlic: drizzle over vegetables. Cover and bake at 375 degrees for 40-50 minutes or until tender. Makes 8 servings.
Contributed by Janice Moore
North Carolina, USA [top]
1 pack Lemon Jello
1 pack lime Jello
1/2 cup shelled and chopped pecans
1 cup mayonnaise
1 cup cottage cheese
1 cup drained crushed pineapple
Mix Jellos together in bowl as per pack instructions. Cool and mix in rest of ingredients. Refrigerate for a couple hours before serving. My grandmother always made this.
Contributed by Theresa Norris
South Carolina, USA [top]
Ingredients:
4 cups granulated sugar
1 cup light corn syrup
1 cup water
1/4 tsp salt
3 egg whites
1 cup chopped walnuts (optional)
1 tsp vanilla
Preparation: Combine sugar, corn syrup, water, and salt in heavy saucepan. Cook and stir over medium heat until mixture starts to boil. Continue cooking until mixture forms soft ball when tested in cold water. Beat egg whites until stiff then pour 1/2 cup of syrup over whites, beating fast all the time.
Continue to cook remaining syrup while beating egg whites, until syrup reaches the light crack stage when dropped in cold water. Pour remaining syrup over egg white mixture, beating all the while. Continue beating until candy begins to hold its shape. Stir in vanilla and nuts. Drop by teaspoonfuls onto waxed paper. Makes 50 pieces.
Contributed by Kerri Waldo
Alabama, USA span class="top">[top]
1/3 cup vinegar (white or wine, your preference)
2/3 cup oil (canola, virgin olive oil, your preference)
1 egg yolk
3 cloves of garlic, crushed
1 tsp. of lemon juice
1 tsp. Worcestershire sauce
1/2 tsp. of hot sauce (more if you like it hot!)
Dash of salt and pepper
Shredded or grated parmesan cheese
Romaine lettuce, washed and torn
Croutons, if desired
Mix all ingredients in the blender, except cheese, lettuce, and croutons. Blend on medium high for several minutes. (If not using right away, put in fridge to chill.) Put lettuce in bowl and sprinkle cheese on top. Then pour dressing over, a little at a time, tossing the lettuce in the sauce in between pours. You may have more sauce than needed. If so, you can store it in the fridge for 1-2 days. When finished tossing the salad, add more cheese and croutons if you desire. Serve.
Sometimes, my husband and I will grill or roast a couple of chicken breasts, slice them into strips and top the salad with them just before serving. Add some nice fresh bread on the side and it's a great meal!
Contributed by Melanie Ashman
Ontario, Canada [top]
2 8oz. boxes cream cheese, softened
1 can sweetened condensed milk
1 tsp. vanilla flavor
1 graham cracker pie crust
Mix softened cream cheese, condensed milk, and flavoring until smooth. Pour into pie crust and chill until set.
Contributed by Gayle Porter
Texas, USA [top]
This potato soup is our family tradition after Christmas Eve Mass as we all gather to open gifts. (Oh yes, we were raised on a Pork farm)
Ingredients
1/2 lb of bacon
5 lbs of potatoes (I use Yukon gold when I can find them)
1 teaspoon seasoned salt
1 c butter
1 c flour
3 cups pork (or chicken broth)
3 cups milk (I use some 1/2 & 1/2)
3 - 4 cups of cooked, chopped pork loin (left over pork roast works great and give the broth that is needed—chopped cooked chicken can be used too)
Cheddar Cheese—American Melts work great.
In a large stew pot, brown the bacon leaving the drippings and removing the crisp bacon for garnish. Add the peeled and quartered potatoes, 1 teaspoon of seasoned salt, and cover with water. Cook until the potatoes are totally mush.
In another pot, melt the butter. Slowly add the flour, mixing constantly until smooth with a large whisk. When it is thick, slowly add the broth & the milk/cream, mixing until it thickens. Add the pork, and salt & pepper to taste.
After the potatoes are completely cooked, drain if possible any extra water. Gently stir in the Pork cream sauce. Add cheese to taste. Keep warm. Serve with a garnish of shredded cheese and the crunched up crispy bacon.
Contributed by Sharon Behme
Illinois, USA [top]
This recipe is for those who have large families and the potatoes always get cold before serving. I make mine this way.
~Peel, cook, drain and mash as many potatoes necessary for your family.
~Sautee onion & Mushrooms (fresh or canned) in butter/olive mixture.
~Add sour cream and butter of choice (I use "I Can't Believe It's Not Butter") and sautéed Mushrooms/onions. Don't use milk or broth.
~Add package of shredded cheese
~Mix together and sprinkle parmesan cheese on top and put into oven.
~I do not add salt but you can season to your own taste.
~Leave at least 2" at top of bowl.
~The longer you leave in the oven the lighter and better they will be. They will puff up about 1-2".
I usually make them mid-morning so they are in the oven for a couple of hours and you have time to relax before you eat.
You can also make them with the new "Ore-Ida" mashed potatoes or sweet potatoes in a bag that you just put into the microwave for 10 minutes. They are also low in sodium which is hard to find in prepackaged products.
Enjoy.....
Contributed by Sharon Speck
Washington, USA [top]
2 Large cans pineapple tidbits, drained
1 Cup sugar
5 Tablespoons flour
2 Cups grated cheddar cheese
1 Sleeve crushed Ritz crackers
1 Stick melted butter
Spray a 9x13 inch pan with non-stick spray.
Pour pineapple into dish.
Mix together sugar & flour, spread over pineapple
Sprinkle cheese & crackers over mixture, alternating cheese, crackers, cheese, etc....
Drizzle melted butter over the top.
Bake at 350 for approximately 30-40 minutes.
Contributed by Sandi Maroney
Alabama, USA [top]
(This cake is crunchy on the outside and very moist and delicious on the inside!)
3 Sticks Butter, softened (take out of refrigerator 1-2 hours before mixing)
3 Cups Granulated Sugar
3 Cups Flour, sifted
1/2 Pint (8 oz) Sour Cream (take out of refrigerator 1-2 hours before mixing)
6 FRESH Eggs (take out of refrigerator 1-2 hours before mixing)
1 teaspoon Vanilla Extract
3/4 teaspoon Almond Extract
3/4 teaspoon Baking Soda
3/4 teaspoon Salt
Powdered Sugar
Cream butter and granulated sugar.
Add eggs and beat well.
Sift dry ingredients and mix well.
Add vanilla and almond extracts.
GENTLY fold in sour cream.
Bake at 325 degrees F. in a greased and floured fluted pan for about 1-1/2 hours.
Shake powdered sugar on top before serving.
Contributed by Kimba Robinson
Maryland, USA [top]
1 1/4 cups old-fashioned or quick-cooking oats
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup butter or margarine, softened
1 cup packed brown sugar
1/2 cup sugar
1 large egg
1/4 cup Bailey's Irish Crème liqueur
1 teaspoon vanilla extract
2 cups mint-flavored chocolate chips
Preheat oven to 350 F.
Place oats in a blender or food processor. Cover and process until like flour. Mix oat flour, flour, baking powder, baking soda, and salt. Beat butter, brown sugar, and sugar in a large bowl with an electric mixer until fluffy. Beat in egg, liqueur, and vanilla. On low speed, gradually beat in flour mixture. Stir in chocolate chips. Chill dough 15 to 20 minutes if very soft.
Drop by heaping teaspoons onto baking sheets about 2 inches apart. Bake 10 to 12 minutes until cookies look dry on top and edges are lightly browned. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely. Makes about 48 cookies.
Contributed by Kim Drake and Karla Clayton
Illinois, USA [top]
Ingredients
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup sugar
2 peppermint candy canes (one green, one red), crushed
Directions
1. In a mixing bowl, beat egg whites until foamy. Add salt and cream of tartar; beat until soft peaks form. Beat in sugar, 1 tablespoon at a time, until stiff and glossy. Spoon meringue into a pastry bag or a re-sealable plastic bag. If using a plastic bag, cut a 1-in. hole in a corner.
2. Squeeze 1-1/2-in. kisses of meringue onto ungreased foil-lined baking sheets. Sprinkle half with red crushed candy canes and half with green candy canes. Bake at 225 degrees F for 1-1/2 to 2 hours or until dry but not brown. Cool; remove from foil. Store in an airtight container.
Contributed by Janelle Gray
Virginia, USA [top]
MARSHMALLOW CREME HOT CHOCOLATE
Float away into chocolate heaven with this rich, dreamy beverage!!
Ingredients:
4 cups milk
1/4 cup granulated sugar
1/3 cup chocolate syrup
1/3 cup Marshmallow Creme
Directions:
Mix milk, sugar and syrup in crock pot. Cover and cook on LOW for 2 to 3 hours until heated through, stirring regularly. Garnish individual servings with a dollop of Marshmallow Creme.
Makes five 6- ounce servings.
Double recipe and put in a larger cooker for a larger gathering.
Contributed by Cathy Cook
Georgia, USA [top]
Ingredients:
1/2 cup brown sugar
1/4 cup water
1/4 cup butter or margarine
1/2 tsp cinnamon
1 cup light corn syrup
1 can apple pie filling
Directions:
Mix all but pie filling in saucepan and cook until bubbly
Remove from heat and stir in can of pie filling
Serve warm over pancakes, waffles, etc. YUM !
Contributed by Cathy Cook
Georgia, USA [top]
We like to make things with the children and usually the kitchen is off limits due to the heat ........ so our family makes chocolate lollipops. All you need is:
A form used for making lollipops, sucker sticks, chocolate and oil.
I don't have specific measurements as I just prepare it by sight.
Get a bag of chocolate chips or chunks of chocolate and melt it on low in a small saucepan. Add oil so that the chocolate does not get stiff. Then simply pour the chocolate into the forms and let the kiddies add the sucker sticks. Refrigerate for about 20 minutes and viola' done and everyone is happy. Just a note, after you prepare the suckers and they are all eaten, send them outside ......... sugar does not do nice things .......... the hyperactivity will drive you CRAZY!
Contributed by Val Pearson
South Carolina, USA [top]
CORNBREAD AND YELLOW SQUASH DRESSING
Ingredients:
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup green bell pepper, chopped
1/2 cup melted margarine
5 cups cornbread, crumbled
3/4 teaspoon salt
3 eggs, beaten
2 cups milk
Can cream of chicken soup, undiluted
3 cups cooked yellow crookneck squash, drained
1/4 teaspoon pepper
1 cup grated Cheddar cheese
Paprika
Directions:
Cook onions, celery, bell pepper in margarine until tender. Add to crumbled cornbread and stir well. Stir in remaining ingredients, except paprika.
Mix well. Pour into a greased 13x9 pan. Sprinkle with paprika. Bake 50 minutes at 400 degrees or until lightly browned.
Contributed by Cathy Cook
Georgia, USA [top]
SWEET POTATO AND GEORGIA PECAN PONE
Ingredients:
5 tablespoons butter, softened, separated
1/3 cup brown sugar
2 large eggs, warmed to room temperature
1/2 cup fresh squeezed orange juice
1/2 teaspoon finely grated orange zest
1 tablespoon all-purpose flour
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
2 pounds sweet potatoes
1 1/4 cups Georgia pecan halves
1 tablespoon light corn syrup
Directions:
1. Heat oven to 350F. In a large bowl with electric mixer, beat 3 tablespoons butter and the sugar until light and well blended. Add the eggs and beat until fluffy. Beat in orange juice and zest. Combine the flour, salt, cinnamon, and ginger and stir into mixture until blended.
2. Peel the sweet potatoes and coarsely grate in food processor or by hand. Stir into the egg and orange mixture. Melt the remaining 2 tablespoons butter in a 10-inch ovenproof skillet, or cast iron skillet, over medium-high heat. Coat the bottom and sides of skillet with melted butter.
3. Spread the sweet potato mixture in skillet and increase heat to high, cooking just until the first steam escapes from the middle of the mixture. Mix the pecans and corn syrup to coat evenly and then spread pecans in a single layer on top of sweet potatoes. Bake on middle rack 40 to 45 minutes or until center is firm. Cool at least 15 minutes before serving.
Makes 8 servings
Preparation time: 20 minutes
Cooking time: 45 minutes
Contributed by Cathy Cook
Georgia, USA [top]
One 7 oz. pkg. elbow macaroni
2 c. small curd cream-style cottage cheese
1 c. sour cream
One slightly beaten egg
3/4 tsp. salt
Dash of pepper
2 c. shredded sharp Cheddar cheese
Paprika
Cook macaroni according to box instructions. Drain well.
Combine cottage cheese, sour cream, egg, salt, and pepper. Add cheese, and mix well.
Stir mixture in cooked macaroni.
Put in greased 9x9x2 baking dish. Sprinkle with paprika.
Bake at 350 degrees F. for 45 minutes.
This serves 6-8. It is very easy to double this recipe to make a bigger amount.
Contributed by Cheryl Castings
Georgia, USA [top]
3 sticks of butter (3/4 pound)
3 cups sugar
2/3 cup evaporated milk
1 7-ounce jar Kraft marshmallow crème
12 ounce bag semi-sweet chocolate chips
1 bottle (airline size or nip) Irish Crème
2 cups walnuts or pecans - optional
2 8-inch square pans sprayed with non-stick spray
In a 3 quart sauce pan - preferably enameled cast iron - melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.
Turn off heat and mix in marshmallow crème. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish crème and nuts, mixing thoroughly.
Pour mixture into pans and cool thoroughly before cutting into squares and serving. I also make this using Kahlua, brandy, Kirsch, spiced rum or other liqueurs and add nuts and/or fruits that compliment the chosen liqueur.
Contributed by Kimmy Lane
Missouri, USA [top]
1 - 9" unbaked pie shell, place in deep dish pie plate
3/4 c. sugar
2 T. butter
3 eggs, beaten
2 c. milk
1/8 t. salt
1 t. vanilla
Preheat oven to 425 degrees F. Pre-bake pie shell for 7 minutes, remove from oven and let cool slightly. Cream sugar and butter, add eggs and beat until fluffy. Add milk, salt and vanilla, blend well. Place pie plate on cookie sheet, pour custard into shell and carefully place in oven. Will try to slosh around quite a bit. Before pushing grate into oven, sprinkle top with about 1/4 t. ground nutmeg. Gently push grate into oven, close oven door. Bake 10 minutes at 425, then reduce temperature to 325. Continue baking for 30 minutes, or until edges are set and middle is still just a little bit jiggly (custard will continue to cook after pie is removed from oven). Let cool to room temp, cover and refrigerate.
Contributed by Kimmy Lane
Missouri, USA [top]
1 Cup Cranberry Juice
1 Quart Apple Cider
4 Whole Cloves
2 Cinnamon Sticks
1 Cup Brown Sugar
In a large sauce pan, combine all ingredients. Simmer uncovered for 15 minutes, stirring occasionally. Serve warm. (I have made this in a coffee pot or crock pot which works well also.) Recipe yields 8 - 6oz. servings.
This can be doubled. When i have done that I have only used 6 cloves and 3 cinnamon sticks.
This is great for making your house smell so good while it's cooking. Great warm alternative for holidays.
Contributed by Kimmy Lane
Missouri, USA [top]
4 oz. bittersweet chocolate
1 oz. unsweetened chocolate
1/2 cup butter
3/4 cup sugar
2 tsp. vanilla extract
1/4 tsp. salt
3 large eggs
1 cup flour
Topping:
1/3 cup Irish Cream liqueur
8 oz. white chocolate (chopped into little pieces)
Pre-heat oven to 325 F. Prepare an 8x8 baking pan by dusting a light coating of cooking spray or if you prefer, use butter to coat the sides and bottom.
Melt chocolate and butter together in a heavy saucepan over a medium heat, stirring constantly. Remove from heat and cool slightly.
Whisk sugar, vanilla and salt into chocolate mixture, followed by the eggs, one at a time. Continue whisking mixture until it is shiny and smooth.
Add flour and whisk just until blended. Pour batter into prepared pan and level top. Bake for about 35 minutes, or until cake tester/toothpick comes out clean. Cool completely in pan before working with topping.
For topping, heat liqueur to a boil in a heavy sauce pan. Remove from heat and whisk in white chocolate until it is completely melted and mixture is smooth. Refrigerate until mixture becomes thick enough to spread, stirring occasionally, about 30 minutes.
Spread topping over brownies and refrigerate until cold. Let stand at room temperature for 30 minutes prior to serving.
Contributed by Barb Webb
Kentucky, USA [top]
1-2 pound colossal shrimp devained (cut legs & head, tail can be left on or off. Cut down center of shell on top and under the shrimp
1 large onion diced in small pieces
3 cloves of garlic minced
1 tbsp Worcestershire sauce
1 tbsp hot sauce
1 tbsp lemon (drizzled over shrimp)
1 cup fresh parsley chopped
1 tbsp of sugar
1 1/2 cup olive oil
Combine ingredients in a large freezer bag. Let set in refrigerator 3 hours then place shrimp on skewers and grill 5 min on each side. When you see it's good and pink and starting to brown, turn over skewers.
Shell and eat!!! These are awesome!!!!!
Contributed by Lori Barnes
North Carolina, USA [top]
2 pounds hamburger
1 large onion
3/4 c. catsup
2T mustard (dry)
2T vinegar
2T lemon juice
1T Worcestershire sauce
1T sugar
Salt and pepper to taste
Brown onion, chopped fine with hamburger, season with salt pepper. Mix rest of the ingredients and add to hamburger mixture and simmer for 15 minutes.
Contributed by Holly Smith
Nebraska, USA [top]
Ingredients:
1/2 pound cranberries
2 cups red, seedless grapes
1 8 oz. tub Cool Whip
1&1/2 cups sugar
Directions:
With food processor grind cranberries and grapes together.
Add sugar, stir until mixed.
Let sit overnight in fridge.
Next day add whip cream and mix together completely.
*Add chopped nuts (i.e. walnuts) if desired.
Great side dish! We serve this at every Holiday party and everyone loves it. Enjoy!
Contributed by Myranda Heilaman
Oklahoma, USA [top]
7 cups water
1 cup sugar — boil together
add:
1 12 oz. Frozen orange juice
1 12 oz. Frozen lemonade
4 cups Brandy
In a separate pan, boil:
1 cup water with 2 tea bags for 5 minutes, pour into mix.
Put in freezer, stir while freezing.
To serve:
Put ½ cup slush and fill glass with clear soda.
Contributed by Melissa Drescher
California, USA [top]
6 oz of white chocolate chips
2 (3 1/3 ounce) bags popcorn
Melt the chocolate in a double boiler.
Microwave 2 bags of popcorn or pop 3/4 cups kernels.
In extra large bowl drizzle chocolate over popcorn.
Stir and fluff until popcorn has a light coating.
Refrigerate until chocolate hardens.
Eat, share and enjoy.
Contributed by Diane Chenier
Utah, USA [top]
3 cups flour
2 cups suger
1 Tsp cinnamon
2 Tsp vanilla
1 1/2 cups Criso oil
2 cups grated sweet potato
1 small can crushed pineapple with juice (8 oz.)
3 eggs
1 cup chopped nuts (pecans)
Mix flour, sugar, cinnamon and nutmeg. Add oil and mix vanilla, sweet potatoes, pineapple with juice, nuts and egs. Mix well. Bake in three (3) 9" greased and floured pans @350 degrees F. For about 45 mins.
Icing
1 stick oleo
1 8 oz. cream cheese
1 cup chop huts
1 one pound box powdered sugar
1 Tsp vanilla
Cream oleo, cream cheese. Add vanilla, sift sugar and mix with mixture. Add nuts and frost cake.
The above recipe is the original one. I have modified it below, and either is good. My grandmother taught me to improvise whenever necessary. The cake I brought to work was made with the following ingredients.
1 box yellow cake mix — follow the directions on the box
1 1/2 cups sugar
1 Tsp cinnamon
1 Tsp nutmeg
2 Tsp vanilla
2 cups grated sweet potatoes
8 oz. pineapple with juice (crushed)
1 cup chopped nuts (pecans)
Icing
8 oz. cream cheese (lite) 8 oz. tub whipped topping (lite) 1 cup chopped nuts (pecans) 1/2 cup sugar 1 Tsp vanilla
Follow the agove directions.
Contributed by Sonya Martin
Georgia, USA [top]
CHRISTMAS SUGAR COOKIES WITH ICING
2/3 cup Crisco
1 cup white sugar
2 eggs
1/2 teaspoon vanilla
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
Directions:
Preheat oven to 400 degrees F.
Mix Crisco and sugar together in a large bowl with a mixer or Kitchen Aide Mixer. Then add the eggs one at a time with the vanilla. In a separate bowl combine A.P. flour, baking powder and salt. Slowly add the dry ingrediants to the wet a little at a time. When you are done with the dry ingrediants add the milk. Take the dough out of the bowl and wrap it in plastic wrap and refridgerate for at lease one to two hours — overnight is best. On a floured countertop place some of the dough and roll it out with a rolling pin. Using your favorite cookie cutter on the dough, place cookies on cookie sheet and bake for 6-8 minutes. You want the cookies to be done but not brown! When they are done let them cool and then move them to a cooling rack.
ICING:
1 cup Crisco 1 teaspoon almond extract pinch of salt 1/2 cup milk 3 cups powdered sugar Your choice of food coloring
Directions:
IN a large mixing bowl blend Crisco, almond extract, and salt. Then put in one cup powdered sugar and one tablespoon milk and blend. Repeat this until you have added all the sugar. You may not use all the milk, depending on how thick or thin you want your icing. Now you may add the food coloring if you want it a certain color. Now if your cookies are cool enough you may put the icing on the colored sugars too if you want to add them.
This was my mother's recipe and I always remember her making these cookies. When she passed away I didn't know how to make them but after much trial and error mine are almost as good as hers. I HOPE YOU LIKE THEM!
Contributed by Dana Hughes
Indiana, USA [top]
4 Oranges
4 apples (I use 2 Red, 2 Golden Delicious)
6 Bananas
1 large can crushed pineapple in its own juice
Sugar
Chopped Nuts (Optional)
Whipped cream or whipped topping (Optional)
Peel oranges; remove as much of the membrane as possible. Cut into bite-sized pieces. In a large bowl, cut up apples and bananas in bite-sized pieces. Add to oranges. Pour can of pineapple over all and stir to mix. Add sugar to taste (probably 3/4 to 1 cup). If you want nuts, add them just before serving. Fruit mixture needS to set, covered, in refrigerator to meld flavors as you would sliced strawberries. Great by itself or with a dollop of whipped cream or whipped topping.
In honor of my Great-Grandmother Viola Spillers Fleming
Contributed by Amber Clark/Daisymau
Arizona, USA [top]
8 eggs, separated
8 3/4 oz. powdered sugar
8 3/4 oz. walnuts, finely ground
juice from one lemon
3 tablespoons bread crumbs
Baker's Joy spray and bread crumbs for pan
Spray pan with Baker's Joy and spread the crumbs on the sides and bottom of the pan.
Turn the oven on to 350 degrees F.
Beat the egg yolks and powdered sugar together at high speed until thick and white in color.
Gradually add lemon juice and beat.
Change to low speed and add ground walnuts and bread crumbs.
Fold in stiffly beaten egg whites.
Pour mixture into pan.
Bake in a 350 degree oven for 35-40 minutes. Check the center with a toothpick, if the toothpick comes out clean then the torte is done. If the toothpick does not come out clean, then leave the torte in the oven a little while longer.
Cool the torte in the pan, then cool it completely on a cake rack.
Wrap the torte in plastic and store it overnight in the refrigerator.
Cut it in half the next day, and pour two tablespoons of cognac on the inside of the torte.
Icing:
1 cup of finely ground walnuts
4 egg yolks
8 3/4 oz powdered sugar
8 3/4 oz unsalted butter
1 Tblspn dark drum
2 Tblspn cognac
1 tspn black walnut extract
Walnut halves for decoration (preferably dipped in chocolate)
Beat egg yolks in powdered sugar until it is white in color.
Add softened butter gradually and beat well.
Add ground walnuts, rum, cognac, and walnut extract slowly.
Beat well until the mixture is smooth.
Refrigerate the resulting mixture for one hour.
Fill the torte with the icing both on the inside and the outside and smooth it out with a hot knife.
Grind one cup of walnuts and cover the icing completely.
Add the chocolate covered walnuts for decoration.
Freeze the torte overnight and serve it the next day.
This recipe is a base for any nut torte.
Where the recipe calls for finely ground walnuts, just exchange with finely ground almonds, hazelnuts, or any other nuts you might wish, and substitute the extracts accordingly.
This torte can be stored in the freezer up to one week, but has to be tightly covered with plastic wrap.
Contributed by Yvonne Bressani
Florida, USA [top]
Use a very large bowl!
12 eggs, separated
1 1/2 cups superfine sugar
1 quart whole milk
1 1/2 quart heavy cream
3 cups bourbon
1/2 cup dark rum
2 cups cognac
Freshly grated nutmeg—or bottled from your spice rack
Beat egg yolks until thick and pale yellow. Gradually add sugar. With a wire whisk, beat in milk and one quart of cream. Add bourbon, rum, cognac. Stir constantly as you add the liquor.
Refrigerate. Just before serving, beat egg whites to a stiff peak and fold into eggnog mixture. Whip 1/2 quart of remaining cream, fold into mixture. Sprinkle each serving with nutmeg.
Enjoy and keep away from minors.
Contributed by Catherine Anderson
Oregon, USA [top]
ARDELLA'S ICED ITALIAN CREME COOKIES
1 cup butter, softened
2 cups sugar
3 eggs
1 15 oz. carton ricotta cheese
2 teaspoons of vanilla
4 cups of flour
1 teaspoon salt
1 teaspoon baking soda
Frosting:
1/4 cup butter
3-4 cups confectioner's sugar
1/2 teaspoon vanilla
4 tablespoons milk
Directions for the Cookies:
Cream butter with sugar. Add eggs while beating well. Beat in ricotta cheese and vanilla. Add salt, baking soda, and flour gradually into the creamed mixture. Drop by rounded teaspoonfuls onto a greased baking sheet. (2 inches apart)
Bake at 350 degrees for 10-12 minutes, or until lightly browned. Cool cookies completely.
Directions for Frosting:
Cream butter, vanilla and milk in a mixer. Gradually add confectioner's sugar until mixed well. Spread over cooled cookies.
Contributed by Stephanie Vogelsong
Ohio, USA [top]
2 cups sugar
1 tablespoon butter
2 cups peanut butter
1 cup milk
1 teaspoon vanilla
Cook sugar, milk, and butter in a saucepan to soft ball stage. Take from stove, add vanilla and peanut butter. Beat until glossy look is gone. Pour into 8" x 8" pan. When completely cool, cut into squares.
Contributed by Stephanie Vogelsong
Ohio, USA [top]
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