Holiday Recipes Please

[ams3651]

Quote:
my aunt used to make Kaluha, this sounds like what she make, takes a couple weeks but worth it

COFFEE LIQUEUR

4 cups Sugar
2 cups Water
2/3 cup Instant coffee
10 Coffee beans (whole)
Fifth of vodka*
1 Vanilla bean (2-3 inches)

Combine water, sugar, and coffee in a saucepan and bring to a full boil. Skim off the froth and allow to cool thoroughly. Pour into the container. Add vodka, coffee beans (optional but will add a fuller flavor), and vanilla bean. Store in a dark place for 3 weeks. Strain and filter. Ready to serve.

 

[ozark hen]

wow, that sounds great. there was another one on here somewhere but you had to run the coffee through the coffee maker twice and I have a Bunn and can't run anything but water through it. I probably have the recipes mixed up by now though. ha ha thanks

 

[FrChuckW]

Here is a Traditional Cornbread Stuffing Recipe.

(From land O'lakes Country Cooking)

4 cups crumbled cornbread
2 cups celery, sliced 1/2"
1/4 cup butter or margarine
1/4 cup chicken broth
8 slices crisply cooked bacon crumbled
1 med onion chopped
1 tsp salt
1/4 tsp pepper
3 tbsp reserved bacon drippings

Combine all ingredients in a large bowl, Use to stuff a 12-14 lb turkey. For a duck or chicken cut the recipe in half.

Lightly Grease a 13x9 baking pan ( I use Butter Flavored Bakers
Spray) Place in pre-heated 350 oven until top is brown and knife inserted comes out partialy moist.

 

[FrChuckW]

Old Fashioned Peanut Brittle

2 cups sugar
1 cup light corn syrup
1/2 cup water
1 cup butter cut into pieces
2 cups raw peanuts
1 tsp baking soda

In a 3 qt saucepan combine sugar, corn syrup and water. Cook over low heat, stirring occassionaly until sugar is disolved and mixture comes to a full boil. (20-30 minutes) Add butter and continue cooking, stirring occassionally until candy thermometer reaches 280 degrees. Stir in peanuts, continue cooking until thermometer reaches 305 degrees, stirring constantly (about 12-14 minutes) Remove from heat and stir in baking soda. Pour mixture onto 2 buttered cookie sheets to about 1/4 inch thick.
Cool completely and break into pieces.

Orange Spiced Gingerbread Cookies

1/3 cup firmly packed brown sugar
1/3 cup butter or margarine softened
2/3 cup light molasses
1 egg
2 tsp grated orange peel
2 3/4 cup all purpose flour
1 tsp ginger
1/2 tsp baking soda
1/2 tsp salt

In a large mixing bowl combine first 5 ingredients, beat a medium speed, scraping bowl often until smooth and creamy (1-2 Minutes)
Add remaining ingredients, reduce to low speed and continue beating, scraping bowl often, until well mixed (1-2 minutes) Cover and refrigerate for at least 2 hours. Heat oven to 375. Roll out 1/2 dough on well floured surface to 1/4 inche thickness. Cut with 3-4" cookie cutters. Place 1" apart on greased cookie sheets. Bake for 6-8 minutes or until no indentation remains when touched.
Cool completely. Frost as desired.

Both recipes come from the Land O'Lakes Country Cooking cookbook

Enjoy!

 

[FrChuckW]

Okay I forgot who needed an appetizer with no onions here are a couple of recipes that might work.

From the Pilsbury Christmas 2007 Cookbook

Gorgonzola-Atichoke Dip

5 slices precooked bacon
1 14oz can artichoke hearts well drained and chopped
1 8oz package cream cheese softened
2oz or 1/2 cup Gorgonzola cheese
1/2 cup Shredded Parmesan cheese
2 teaspoons lemon juice


Heat oven to 350 degrees. Spray 8 inch quiche dish or 8-9 inch glass pie pan with non-stick cooking spray. Chop 3 slices of the bacon, place in medium bowl, Reserve remaing bacon for garnish. Add remaining ingredients to bacon in bowl and mix well. Spread in prepared dish and bake for 10 minutes, stir and bake an additional 10-15 minutes or until dip is bubbly around the edges.

Chop reserved bacon and sprinkle on top of dip, serve warm with petite toasts, assorted crakers, or baquette slices


Cheddar Stuffed Mushrooms

2 8oz packages fresh whole mushrooms, cleaned
3/4 cup 10-minute herb stuffing mix
1/2 cup shredded extra-sharp Cheddar Cheese
1/4 cup butter melted
2 tablesoons finely chpped onions (optional)

Heat oven to 350 degrees. Remove stems from Mushrooms, reserve caps. Finely chop 1/2 mushroom stems, discard remaining stems. In a small bowl combine chopped mushroom stems, stuffing mix, cheese, butter and onions. Mix well and spoon about 1 tsp into each mushroom cap. Place on ungreased cookie sheet and bake 10-12 minutes or until thoroughly heated. Serve Warm

 

[BeccaOH]

Frozen Cranberry Salad
2 (8 ounce) packages cream cheese, softened
1/4 cup mayonnaise
1 (16 ounce) carton whipped topping, thawed
2 (20 ounce) cans crushed pineapple, drained
2 cups walnuts, chopped
2 cups coconut
2 (16 ounce) cans whole-berry cranberry sauce
In a medium mixing bowl, blend cheese and mayonnaise. Fold in whipped topping; set aside. In a large mixing bowl, combine pineapple, nuts, coconut, and cranberry. Gently combine with cheese mixture. Spread into a 9 x 13 pan. Cover and freeze. Thaw 10-15 minutes before serving. Cut into squares.


Candied Apples
8 apples. Pared and halved
5-6 cups water
5 ounces Cinnamon candies (approx.)
2-3 drops of red food coloring

Bring the water, candies, and food coloring to a boil in a large heavy kettle. Place apples in the syrup. Cook, turning only once. Add more candies as you cook apples. Judge readiness by color of the apples. Cook one layer of apples at a time. Boil remaining syrup down to jelly—ready when it fills the prongs of a cold fork. Pore some jelly over the apples. Store the remainder in a glass jar for later use on bread and butter. Serves 8-16


This ball is a party favorite:

Hawaiian Cheese Ball
2 (8 ounce) packages cream cheese, softened
1/2 cup Cheddar cheese, shredded
1 teaspoon seasoned salt
1 tablespoons onion, finely chopped
2 tablespoons green pepper, finely chopped
1 (8 ounce) can crushed pineapple, well drained
1/2 cup pecans, finely chopped
Blend all, except pecans. Shape into a ball. Chill some. Roll into pecans. Chill several hours. Serve with assorted crackers.


I was surprised my young nephew ate this dip like candy:

Hot Artichoke Dip
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup real mayonnaise
1/2 cup grated Parmesan cheese
2 tablespoons fresh basil, finely chopped, or 1 teaspoon dried basil leaves
2 tablespoons red onion, finely chopped
1 clove garlic, minced
1/2 cup tomato, chopped
Mix all ingredients except tomato with mixer on medium speed until well blended. Spoon into a 9-inch pie pan. Bake for 25 minutes at 350 degrees. Sprinkle with tomatoes. Serve with assorted vegetables or toasted pita bread wedges.

Pita Wedges
Split 3 pita breads and cut into 8 triangles each. Place on a cookie sheet and bake for 10-12 minutes or until crisp at 350 degrees.

 

[lockedhearts]

We used to have these every year at our family get together on Christmas.
Alot of us are gone now, and we don't get together like we used to, but I still make them. In fact a friend I used to work with sends me $50 every year to make him a batch.


Armadillo Eggs (No Armadillos were harmed in the making of this recipe)

1 lb monterey jack cheese (you can use more, I use pepper jack) grate 1/2 lb

1/2 lb bulk sausage (jimmy dean is best, you can use mild to hot)

1 1/2 cups bisquick mix, divided

15 med to small canned jalapeno peppers

Shake & bake for Pork (I use 2 boxes)

eggs, beaten

Miw thoroughly together 1/2 lb of the grated cheese and sausage, divide biscuit mix into 2 parts mix each thoroughly into cheese sausage mixture.
The mix will become a very stiff dough. Set aside
Meanwhile cut tops off and seed jalapeno peppers. Stuff each pepper with a bit of cheese. Now pinch off a bit of sausage mixture and flatten in your hand to about 1/4" thick. Place cheese stuffed pepper in middle and wrap sausage completely around pepper, form into and "egg" shape. Roll each "egg" in shake & bake, then beaten egg, then shake & bake again. (eggs can be frozen at this point for future use) Bake eggs at 325 for 20-25 minutes. Best served warm.
If freezing, frozen eggs can be baked at 350 for 20-25 minutes.