This makes a delicious salad that could double for a dessert. There are several versions of this salad. The first five ingredients are common to most versions.
INGREDIENTS:
Mix together and chill.
This salad would be pretty to have next to the Green Pistachio Salad.
This is a great salad for Christmas. I think it would look pretty on the dining table or buffet to have this salad and Cherry Salad side by side.
INGREDIENTS:
Mix together and chill.
Here is an easy festive chicken dish:
INGREDIENTS:
Brown chicken in olive oil. While browning chicken, mix cranberry sauce, onion soup mix, and salad dressing. Put chicken in 9 x 13 inch baking dish and pour sauce over the chicken. Cover with foil. Bake at 350 degrees for about 1 1/4 to 1 1/2 hours.
This is definitely a recipe for holiday occasions. I’m not sure if this is a recipe they use in their bakery or one they recommend. Either way, it sounds delicious!
INGREDIENTS:
Cream sugar and shortening in a large bowl. Add eggs. Blend in salt and vanilla. Mix baking soda and buttermilk in a bowl. Add flour and buttermilk to sugar mixture, alternating until the dough is stiff enough to handle. Take some of the dough and roll out on a floured surface. Roll it out to 1/4 to 1/2 inch thick, depending on how crisp you want the cookies. Cut out with cookie cutters and place on cookie sheet that has been covered with parchment paper. Sprinkle with colored sugar. Bake at 350 degrees for a few minutes, until lightly browned. Let cool on cookie sheet for 5 minutes before removing them.
1. How many cookbooks do you have? (1-10, 11-20, 20+)
I have 20+. (around 27 or so, different sizes)
2. Where do you keep your large utensils (such as slotted spoons, spatulas, etc)?
I keep them in a utensil holder on the counter. Utensils that are not used very often are kept in a drawer.
3. What is your countertop made of?
Formica.
4. Do you use canisters in your kitchen?
Yes, they are Tupperware canisters that we got for a wedding present, and they’re great because they’re airtight. I keep the two smaller canisters out on the counter. I keep the two larger ones in a cabinet.
This makes delicious hot chocolate to have during the holidays!
INGREDIENTS:
Heat milk in the microwave on high for 1 to 1 1/2 minutes. (I use a microwave-proof mug.) Add the rest of the ingredients and stir well. Top with whipped cream.
Hi all! Here’s this week’s questions:
1. What do you do with turkey leftovers?
We eat leftovers from Thanksgiving dinner for a couple of days and all the white meat is eaten up. We don’t especially care for the dark meat, however, I froze it last year in several batches. One winter day, I couldn’t think of what to cook and decided on soup. On a whim, I decided to use some of the frozen dark turkey and used what I had on hand to add to the pot with it. This soup turned out to be one of our favorites!! Here’s the recipe: Turkey & Vegetable Soup. I plan to make this soup in a couple of days.
2. How do you make split pea soup?
I don’t, but my mother used to make delicious split pea soup. She passed away in 2000. Wish I could have some soup with her today! I should make some soon only I don’t have her recipe.
3. What do you like on top of your pie?
Depends on the pie. I like ice cream on top of fruit and pumpkin pies. Well actually it’s Dreyer’s Low-Fat Vanilla Yogurt Blends – so creamy and yummy! (my husband likes the Fat-Free, and it’s good, too, just not as creamy) Pecan pies – plain. Chocolate or banana cream pies – real whipped cream. ( I like the taste of Cool Whip but when I think of the ingredients it has in it, I lose my taste for it!)
4. What kind of turkey do you usually buy?
I buy whatever’s the best price (or free) which is a frozen turkey. This year, though, we ended up getting a fresh turkey on sale and then used a $5 store coupon on it, too. It was delicious! We think the breast meat had more flavor to it. I cooked it in a turkey bag with the breast on the bottom so the juices could flow into it, so that made a difference too. I would like to do a taste test between frozen and fresh turkeys cooked exactly the same way, side by side.
This is a delicious mix of vegetables:
INGREDIENTS:
Layer 1 can asparagus, 1 can peas, 1/2 of the water chestnuts, 1/2 of the mushrooms, 1 tablespoon onion, and 1/2 cup cheese. Add 1/2 of the soup. Repeat layers. Top with Chinese noodles. Bake for 20 minutes at 350 degrees.
Val says, “Here’s this week’s questions. We’re in the middle of a Noreaster and I have hot comfort foods on my mind.”
1. Chicken soup. Regular or creamy?
Both. Regular is healthier, though. Creamy would definitely be a comfort food.
2. Do you have a stew recipe?
I used to, but haven’t made it in ages. I would probably go to AllRecipes.com to find a recipe.
3. What’s your favorite hot comfort food?
Mashed potatoes with gravy. Also, fried okra.
4. Do you like chicken fried steak?
Yes, but rarely have it. I prefer chicken fried chicken.
I had this in the teacher’s lounge where I was subbing recently. Very tasty! This recipe can be baked and then kept warm in a crock pot to serve:
INGREDIENTS:
Preheat oven to 350 degrees. Place nuts in single layers on two jelly roll pans. Bake until nuts are golden, about 8-10 minutes. Halfway through baking, rotate the pans. After baking, pour nuts into large bowl.
Heat olive oil over medium heat. Add shallots and garlic. Cook for 4-5 minutes. Drain on paper towels.
Melt butter and pour over nuts. Add rosemary, cayenne pepper, brown sugar, and salt. Stir well. Add crispy garlic and shallots. Serve warm.
(If needed, reheat nuts for 10 minutes at 300 degrees.)
These sound so good plus they have healthy ingredients: pumpkin, dates, walnuts, and spices. A perfect muffin to serve guests for breakfast during the holidays:
INGREDIENTS:
Beat milk, pumpkin, and egg. Add spices, salt, dates, and nuts. Mix flour, sugar, and baking powder together. Blend pumpkin mixture into flour mixture. Fold in melted butter. Pour into muffin tins. Bake at 400 degrees for 20 minutes. Makes 12 muffins.
Here’s a special bread to serve during the holidays:
INGREDIENTS:
Cream together butter and sugar. Add eggs. Beat until fluffy. Add dry ingredients alternately with pineapple. Stir in raisins and nuts. Pour mixture into loaf pan and bake at 350 degrees for 1 hour.