Christmas Eve

Hello, Everyone!

Hoping you are all ‘done’ with all of your preparations/plans/wrapping/baking/etc.; right now there’s a pumpkin pie in the oven (for tomorrow). Finished all the ‘stuff’ I needed to get done: lights & garland on mantle/manger on mantle; living room cleaned up, diningroom table cloth washed,  Happy Birthday, Jesus cake baked & frosted (tradition every year in our family). Only things left to do are wrap presents and stuff stockings – but that comes MUCH later when the boys are in bed. The trouble with that is – now that they are much older (17 & 22) their bedtime is sometimes later than mine! I’m feeling a little better each day, not as much coughing or fatigue – am hoping to be able to sing with the church choir in the morning, but we’ll see . . .

Recipes, you say? Even at this late hour? Why sure! Have more of those for you!

===============

Chunks of Snow
(candy)

1 lb. white chocolate bark 
coating, chopped
1 (3.5-oz) jar macadamia nuts
1 (6 oz) pkg sweetened dried 
cranberries

Melt chocolate coating in a saucepan 
over low heat, stirring constantly. 
Remove from heat; stir in nuts and 
dried cranberries. Spread mixture 
onto a lightly greased baking sheet. 
Cool. Break into pieces. Makes 1 
1/2 lbs.
(recipe: DDJ-12/20/11)
-----------------------
Lemony Doodles (cookies)

1 C. shortening
1 1/2 C. sugar
2 eggs
2 C. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
zest of one lemon

Preheat oven 350 degrees F.
Cream together shortening,
eggs & sugar until creamy.
In separate bowl, mix together
flour and all other dry
ingredients. Add dry ingredients
to creamed mixture. Add zest
of lemon and mix. (set aside
lemon for later use)

Lemon Sugar:

In small bowl mix granulated
sugar and a few drops lemon
juice; mix thoroughly.

Form dough into balls using
a generous teaspoonful. Roll
in lemon sugar to coat. Place
on ungreased cookie sheet
and bake 8-10 minutes,
watch carefully so they don't
burn!
(recipe: justapinch.com)
----------------------------
Toffee Pecan Cookies

1/2 C. butter, softened
1 box yellow cake mix
2 large eggs
1 T. water
1 pkg. heath toffee bits
1/2 C. pecans, chopped fine

Preheat oven 350 degrees F.
Mix butter, add cake mix, eggs
and water; mix well. Add toffee
bits and pecans to batter; mix
by hand. Spoon onto ungreased
cookie sheets and bake 10
minutes. Transfer to cooling
rack.
(recipe: Joyce - justapinch.com)
------------------
Cherry S'mores 
 
1 plain milk chocolate candy bar (7 oz)
4 whole graham crackers
8 large marshmallows
1 cup cherry pie filling

Break or cut graham crackers in half. 
Divide chocolate into eight pieces; 
place a piece on each graham cracker 
half. Top with a marshmallow. 
Place two crackers at a time on a 
microwave-safe plate. Microwave on 
high for 10-15 seconds or until 
chocolate is melted and marshmallow is 
puffed. Top each with 1 tablespoon pie 
filling. Yield: 8 servings.
(recipe: cookincrazyme-DDJ 10/07/11)
-------------------------------
Apple Pie Muffins

2 C. flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 T. cinnamon
2 large apples, peeled, cored,
& coarsely chopped
1 stick of butter, room temp
1/2 C. sugar
1/2 C. dark brown sugar, 
packed, divided
1 large egg
1 C. plain yogurt

Preheat the oven to 450.
Put chopped apples in a bowl & 
toss them with a bit of flour; 
set aside.Line muffin pan with 
paper liners and spray each liner 
with a nonstick spray.In medium-
sized bowl sift together flours, 
baking powder, baking soda, salt, 
and cinnamon; mix well and set 
aside.In separate bowl, with an 
electric mixer cream butter and 
sugar; add in 1/4 C. brown sugar
and beat until fluffy. Add in egg 
and mix well; stop once to scrape 
the sides and bottom of the bowl.
Slowly pour in yogurt and mix just 
until combined.Whisk in flour mixture 
and fold in apples.Divide batter evenly 
among muffin cups and sprinkle tops with 
rest of brown sugar.Bake 10 minutes, then
reduce heat to 400 and bake for an 
additional 8-10 minutes, or until a 
toothpick inserted into the center
of a muffin comes out clean.Cool muffins 
10 minutes in the muffin pan then turn 
them out onto a wire rack
to cool completely. (Makes 18 muffins)
(recipe: Sandy-Marys Recipe Exchange)
---------------------------------------------------
Sweet Mustard Chicken Bake

4 boneless, skinless chicken breast 
halves
1/2 cup honey
1/4 cup Dijon mustard
1/2 cup butter, melted
1/4 teaspoon freshly ground
black pepper

Preheat oven 375 degrees.
Grease a shallow baking dish. In a 
small bowl, stir together honey, 
Dijon mustard, melted butter and 
pepper. Place chicken in greased
baking dish, and pour honey mustard 
sauce over it. Bake 45 minutes, 
basting frequently with the sauce, 
until chicken is firm and juices 
run clear.
(recipe: Mary Free-Marys Recipe Exchange)
------------------------------

Loaded ‘Baked Potato’ Salad


2 lb. baby red potatoes, quartered
1/2 C. mayonnaise
1/4 C. buttermilk
2 T. chopped fresh chives
1/2 C.  shredded sharp Cheddar cheese
8 slices Bacon, cooked, crumbled

Cook potatoes in boiling water 20 min.
or until tender; drain & cool. Mix
mayo, buttermilk and chives in large
bowl; add potatoes & cheese and
toss lightly. Refrigerate 3 hours
Top with bacon just before serving.
Serves 8 (3/4 C. each)
(recipe: Kraft Foods)
———————————-
Pan-Fried Onion Dip

2 large yellow onions, chopped
4 T. unsalted butter
1/4 C. vegetable oil
1/4 tsp. ground cayenne pepper
1 tsp. kosher salt
1/2 tsp. ground black pepper
4 oz. cream cheese, room temp
1/2 C. sour cream
1/2 C. mayonnaise

Heat butter and oil in large
saute pan over medium heat. Add
onions, cayenne, salt & pepper;
saute 10 minutes. Reduce heat
to medium-low, cook, stirring
occasionally, 20 minutes more
until onions are browned &
caramelized. Let onions cool.
Place cream cheese, sour cream,
and mayonnaise in elec. mixer
bowl fitted with paddle attach-
ment; beat until smooth. Add
onions & mix well. Season to
taste; serve at room temp.
Makes 2 Cups.
(recipe: Ina Garten-Food network)
———————
White Chocolate-Peppermint Cheesecake

1 1/2 C. graham cracker crumbs
3 T. sugar
1/4 C. melted butter
4 (8 oz ea) pkgs cream cheese,
softened
1 C. sugar
1/4 tsp. peppermint extract
1 C. sour cream
4 squares Baker’s White baking
Chocolate, melted
4 eggs
1 C. Cool Whip, thawed
16 miniature candy canes

Preheat oven 325 degrees F.
Line 9 x 13 pan with foil,
extending ends of foil over
sides of pan. Mix graham
cracker crumbs, 3 T. sugar
& butter; press onto bottom
of pan. Bake 10 minutes.

Beat cream cheese, 1 C. sugar &
extract in large bowl with elec.
mixer until well blended. Add
sour cream & chocolate; mix
well. Add eggs, 1 at a time,
mixing on low speed after each
until just blended. Pour over
crust. Bake 40 minutes or
until center is almost set. Cool.
Refrigerate 4 hours. Use foil
edges to lift cheesecake from
pan before cutting to serve.
Top each piece with a dollap
of Cool Whip and a candy cane.
Makes 16 servings.
(recipe: kraftrecipes.com)
———————–
Cranberry Dump Chicken

2 T. butter, melted
1 T. soy sauce
1/2 C. cranberry juice
1/4 C. orange juice
1/8 tsp. cinnamon
1 1/2 lb. chicken pieces (4-6)

Preheat oven 350 degrees F.
Place all ingredients in a large
baking dish, turn chicken to coat.
Bake until chicken juices run
clear (about 30-60 min.) depending
upon the chicken pieces used.
—-
For Crock Pot:
Put chicken in bottom of crock;
pour remaining ingredients over
chicken. Cook on Low 6-8 hours,
or High 4-6 hours or until done.
—-
For Freezing:
Place all ingredients into a
1-gallon freezer bag. Lay flat
in freezer. To thaw & cook:
take bag out of freezer the night
before, making sure the freezer
bag is completely sealed. Place
bag on shelf farthest from
freezer(works best if the bag
is laying flat).
(recipe: sue-RDJ 12/16/11)
———————–
Oven Scrambled Eggs

2 T. + 2 tsp. butter or margarine,
melted
8 eggs
3/4 tsp. salt
3/4 C. + 1 T + 1 tsp. milk

Preheat oven 350 degrees F.
Pour melted butter into a
glass 9 x 13 baking dish. In a
large bowl, whisk together
eggs & salt until well blended.
Gradually add milk, whisking.
Pour egg mixture into baking
dish; bake, uncovered, 10
minutes, then stir, and bake
an additional 10-15 minutes
or until eggs are set. Serve
immediately. Serves 4.
(recipe: Carden-RDJ 12/16/11)
———————-
Meditteranean Sausage & Spinach Appetizers

1 pkg. (1 lb) Italian turkey sausage
1/2 C. frozen chopped spinach, thawed
& squeezed dry
1 C. crumbled feta cheese
2 green onions, minced
1 1/2 tsp. fresh oregano, chopped
salt & pepper, to taste
2 (2.1 oz) pkgs. mini fillo dough shells
15 pitted Kalamata olives, halved

Preheat oven 375 degrees F.
Remove sausage from casing & place in
large, non-stick skillet over high heat.
Saute until cooked through, breaking
up sausage with wooden spoon. Stir in
spinach until hot; turn off heat & stir in
feta, green onion, oregano, salt &
pepper to taste. Set fillo cups on a
sheetpan; bake until crisp, about 4
minutes. Fill each cup with sausage
mixture and top with olive half.
Serve immediately.
(recipe: Perdue company)
——————————————–
Graham Cracker Fudge

2 squares unsweetened baking chocolate
1 (14 oz) can sweetened condensed milk
1/2 tsp. vanilla extract
1 3/4 C. graham crackers, finely crushed
1 1/2 C. chopped pecans, walnuts or almonds,
divided
1 tsp. butter

Melt chocolate in double boiler over hot water.
Add condensed milk and cook, stirring
constantly, until mixture thickens, about 5
minutes. Add vanilla, graham cracker crumbs
and 1 C. nuts; mix well. Butter an 8″ x 8″
baking pan; sprinkle half remaining nuts in
bottom of pan. Spread chocolate mixture into
pan, using a knife that has been dipped in
hot water. Press remaining nuts into top.
Cover with plastic wrap and chill
overnight. Cut into squares. Makes 16-
20 pieces.
(recipe: Sandy-Marys Recipe Exchange)
————————————-
Candied Nuts

2 1/2 – 3 C. nuts (walnuts, pecans, etc.)
1/2 tsp. salt
1 C. sugar
1/2 C. water
1 tsp. cinnamon (rounded)
1 T. butter
1 tsp. vanilla extract

Preheat oven 325 degrees F.
Place a single layer of nuts on a
cookie sheet. Bake 5-10 minutes-
DO NOT BURN! While nuts are
warming, add sugar, water &
cinnamon into a lightly
sprayed thick bottomed 2 quart
or larger pan. Stir constantly to
a boil over medium high heat to
a soft ball stage (235 º on a candy
thermometer) Remove from heat.
Add vanilla & butter; stir. Add
warmed nuts & stir until all nuts
are coated. Pour onto a greased
(or sprayed) cookie sheet, spreading
out to a single layer; let cool. When
nuts are cool to the touch, separate them.
Cool completely. Re-separate and place
in an airtight glass container.
Makes 2 1/2 – 3 Cups nuts.
(recipe: Liz-justapinch.com)
——————————-

I must post here: please forgive me if any of these are

repeats – sometimes when typing, copying & pasting

recipes I think “Gee, that sounds familiar!” and then

don’t want to go back to other blog entries to see if,

indeed, I’ve posted the same recipe in two different

postings – so if it’s one you’ve seen before, just hit

the ‘delete’ and be done with it! I’m beginning to smell

the pumpkin pie, which tells me it’s time to go remove

the foil cover from the crust and bake another 15 min.

————–

Wishing you all a very BLESSED CHRISTmas and a

wonderful time with friends & family;

Hugs;

Pammie

ps: We DID have snow last night, but today the

temperature got up to 40 degrees F. and it all

melted. (for me, that was “YAY!”, for others

wishing for a WHITE Christmas, not so much

yay…

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Published in: on December 24, 2011 at 7:19 pm  Leave a Comment  
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