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Post by silentone on Dec 19, 2006 10:17:23 GMT -5
They do sound yummy! I am going to add the Strawberry Cheese Ring to my things to make list for Christmas Day!!!
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Post by ChiFan on Dec 19, 2006 11:05:53 GMT -5
I'm frantically looking everywhere for my folder of favorite Thanksgiving/holiday recipes and it's nowhere to be found - ugh. I have e-mails all across the country in an attempt to recreate it, so when I receive the replies, I'll dart here to post the pie recipe. But now thanks to all of you I have new ones to add!
Here's an hors de ouvres (sp?) recipe that's one of our regulars.
8 oz brie 1/4 cup sliced natural almonds 1/4 cup dried cranberries 1 T packed brown sugar 1/4 t cinnamon 1 T melted butter
combine ingredients and stir in butter. Cut brie in the middle and spoon 1/2 of mixture on bottom, other 1/2 on top. Bake 15 minutes 350 degrees and serve with Breton crackers
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Post by silentone on Dec 19, 2006 11:19:26 GMT -5
That one sounds good too! Sandy I have a Sour Cream Apple Pie recipe too! It has been awhile since I have made it BUT what I can remember it was pretty good?? If you can't find yours I can post the one I have!
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Post by Tigerlily on Dec 19, 2006 12:51:58 GMT -5
Wanda, AHHH can I come to your house for dinner? LOL that buttermilk cornbread sounds AWESOME. Ok... i know I'm from the south and my mom would be apalled... but I don't have a cast iron skillet .... are there special tricks to using one? Don't you have to "temper" it or something? Yes, you have to "season" the skillet unless you get one handed down to you like I did... its been in my family for as long as I can remember. Most new ones come with the instructions. I know you have to wash the new one (or any one you get) with hot, soapy water then dry it. Then you use vegetable oil and coat the inside of the skillet before you put it in the over, empty, to season it. I just don't remember what temp you set the oven at or how long you leave it. Once that's done you never soak your cast iron skillet, all you do is wash it out gently with a soapy dishcloth, rinse it and dry it before giving it a light coating of oil and storing it. If anyone knows the temp and the length of time to season a cast iron skillet I'd like to know since I need a little smaller skillet since I only fix cornbread for one now and it will have to be seasoned. LOL. Wanda
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Post by silentone on Dec 19, 2006 12:57:28 GMT -5
I think it is...
350° for an hour
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Post by Tigerlily on Dec 19, 2006 17:17:45 GMT -5
I think it is... 350° for an hour I think you're right, Cammy. One of the ladies I work with brought what she called Christmas Dumplings for the office this morning. She's bringing the recipe tomorrow but it was delish. It was apples with cresent roll dough spread over them with sugar and pecans on top then baked. I know I'm not supposed to eat that stuff but I had TWO...I'll post the recipe here tomorrow evening if anyone would like it. Wanda PS: You don't HAVE to have a cast iron skillet to make the cornbread it just tastes better when you use one, LOL.
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Post by mljbray on Dec 19, 2006 17:21:06 GMT -5
Hey Wanda! You are soooo right about the cast iron skillet. It makes a lot of difference in the results!
I would love the recipe for the Christmas dumplings. They sound delicious!!!
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Post by AMES on Dec 19, 2006 20:58:46 GMT -5
oh my gosh ya'll are making me want to start my Christmas goodies tonight!!
Wanda, thank you so much for telling me about the skillet. My Mom is not here anymore so I need all the help I can get! You and Carol sound like such great cooks!
I'm giving you a great big #bearhug#... cuz I've been wanting to know about the skillet for along time!!
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Post by mljbray on Dec 23, 2006 11:27:44 GMT -5
Here are some recipes that I make every Christmas..........
Strawberry Jello
2 pkg. strawberry jello 2 cups hot water 1 small can crushed pineapple, drained 1 (10 oz.) pkg. frozen strawberries 1 (8 oz.) pkg. cream cheese 2 Tbsp. sugar ¼ cup mayonnaise
Dissolve jello in hot water. (Add juice from pineapple to make 2 cups water.) Add strawberries and pineapple. Pour ½ into dish to congeal. Cream cheese, add sugar (if desired) and mayonnaise. Spread over congealed layer. Add remaining jello mixture and congeal.
Fantasy Fudge
3 cups sugar ¾ cup margarine (1 1/2 sticks) 2/3 cup (5 oz. can) evaporated milk 12-oz. pkg. semi-sweet chocolate pieces 7-oz. jar marshmallow crème 1 cup chopped nuts (pecans or walnuts) 1 teaspoon vanilla
Combine sugar, margarine and milk in heavy 2 ½ to 3 quart saucepan; bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat’ stir in chocolate pieces until melted. Add remaining ingredients; beat until well blended. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.
Unnamed Sausage Dish
1 lb. sausage 8 oz. cream cheese 2 cans crescent rolls
Brown sausage and drain. Stir in cheese until it is melted and blended with sausage. Press the crescent roll dough from one package to fit the bottom of a 9 x 13 baking pan. Spread the sausage and cream cheese mixture over the dough. Roll out the dough from the remaining can of crescent rolls to fit over the sausage mixture and place on top. Bake at 400 degrees for 20-30 minutes. Delicious!! You may add other ingredients such as onions, jalapenos, tomatoes, bacon, mushrooms, etc.
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Post by mljbray on Dec 23, 2006 11:57:47 GMT -5
MORE.......
Cheese Tidbits
2 sticks margarine 2 1/4 cup flour, sifted 3 times 8 oz. grated sharp cheese 1/2 t. red pepper 1/2 t. salt 2 cups Rice Krispies
Cream margarine and add flour, cheese, pepper and salt. Mix. Fold in Rice Krispies and roll into small balls, then flatten with fork. Bake at 350 degrees for 15 to 20 minutes.
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We sometimes use this recipe instead of having turkey.......
Chicken and Dressing Casserole
Barely cover 2 fat fryers with salted water and cook until meat comes off the bone. Remove meat and cool before you remove from bone.
Sauce: Melt 1 cup margarine, blend in 1 cup flour. Add salt and pepper to taste. Add 4 cups broth and 2 cups milk. Cook until thickened.
Dressing: 4 cups cornbread crumps (1 10-inch pan) 1 cup chopped celery 1/2 cup chopped green onion (I use more) 1 t. salt 3/4 t. sage (optional) 2 T. melted margarine
Saute' celery and onion in margarine. Mix ingredients together. Arrange chicken on bottom of large greased baking dish. Sprinkle dressing mixture over chicken, making several layers of chicken and dressing. Pour sauce over each layer of dressing. Prick large holes so that the sauce can soak the cornbread. Bake 1 hour at 350 degrees or until browned. ********************************************** I have started making my dressing like this, leaving out the chicken and just mixing it all together.
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Post by mbucksfan on Dec 23, 2006 14:20:45 GMT -5
Mary Lee those sound fabulous!1 I amn so hungry reading them
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Post by AMES on Dec 24, 2006 6:56:50 GMT -5
#ditto# the Brie sounds fabulous Sandy! and Mary Lee... the fudge #faint# man... I wish you could send me some Actuall your recipes sound great... I also make "sausage" balls for Christmas morning... but it's made with bisquick instead of rolls... but yours sounds great I'll have to try that one too! And you know what Mary Lee... your recipe for dressing is almost identical to my families!! yum yum!!! ya'll gonna be eating GOOD ;D Oh and Cammy, you'll have to let me know how you like the cheese ring! I'm making "hello dollies" tonight!! yay I can't wait (I think Iposted that one above... can't remember LOL) I'm also making Party MiX... which a lot of people call Texas Trash... You sorta have to play with it and make your own recipe... if my last batch turns out good tonight I'll post it You know what I miss... SO BAD... I mean REALLLLLLLLLY bad... I haven't had my Dad's Fried Turkey in THREE YEARS... it's killin me... LOL
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Post by mljbray on Dec 24, 2006 9:38:04 GMT -5
Amy, I've always heard how good fried turkey is, but I've never tasted any! The sausage recipe is actually more of a casserole. I make sausage balls with Pioneer or Bisquick baking mix, too. We make the trash (Chex Mix), too. The Hello Dollies sound delicious. We are having Christmas dinner with friends this year, so I don't have to do much cooking! YAY!!
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Post by Tigerlily on Dec 24, 2006 13:18:45 GMT -5
Here's a neat recipe that my mom used to make EVERY Christmas. I just call it Christmas salad. You start out with a 13 x 9 x 2 cake pan, preferrably glass. Take two boxes of lime jello and fix them per the instuctions on the box. When it's ready to be poured into the cake pan drain a small can of crushed pineapple and reserve the liquid then mix the drained pineapple with the lime jello before pouring it into the cake pan. Put this in the refrigerator until it is set. Take two boxes of lemon jello and fix it per instuctions however, when you go to add the ice water after you dissolve the jello in the hot water, start with the reserved pineapple juice and then the rest water and ice. Place the bowl containing the lemon jello in the refrigerator while you mix two packets of Dream Whip (and it has to be Dream Whip or the generic for it and not Cool Whip) per the instructions then add an 80z pack of softened Philly Cream Cheese and mix until smooth. Add to the slightly thickened lemon jello and mix well. Pour over the lime jello layer and return to the refrigerator to firm up. The top layer is any red jello (your preference, mine is cherry). You again fix the cherry jello as directed then carefully pour over the lemon/cream cheese layer. I say carefully because that layer is very fragile and you can easily poor the red jello through it. Anyway, once that's done, you return it to the refrigerator the set. When you're ready to serve it, you can either use a spoon and dip it out (all three layers) then top with whipped cream or Cool Whip or more Dream Whip, or you can cut it into squares and serve with the above.
Hope you all like it. And I'll try to remember to take the Christmas Dumpling recipe in the house with me in a little while and post it too. It's actually called Mountain Dew Cobbler. I can tell you that you use 1 1/2cups of sugar, 16 cresant rolls and 2 large Granny Smith apples that you cut into 8ths. I just can't remember the rest of it or what temp the oven is but I'll get it posted in the next couple of hours.
Merry Christmas to all of you.
Wanda
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Post by 2ton on Dec 24, 2006 18:39:09 GMT -5
Since I had found my grandmother's old christmas cookie recipe this summer, my sister made me a whole box of cookies!!! OMG, I am in hog heaven!!!! They are my favorite cookies! They are crisp and so buttery that they leave grease rings on a paper plates.
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