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Unread 09-19-2016, 01:59 PM   #1
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Default Falliday Fest Holiday Recipe Thread - no chatter, just recipes! :)

Welcome to the holiday recipe thread! We invite you to share your holiday recipe favorites here! Everyone wins! Here are the guidelines!

  • No chatter, just recipe posts
  • Please do not add just a link to a recipe - include the ingredients and directions.
  • Please fill out the title of the post with the recipe NAME - by clicking go Advanced
  • Please list ingredients first, then directions.
  • If it's a recipe you can attribute to the source, please include a link
  • Please share if it's a family recipe or why you love it during the holidays.
Here's a great example of the format:




I'm getting hungry already!
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Unread 09-23-2016, 06:08 AM   #2
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Default Hot Cocoa

"Perfectly Chocolate" Hot Cocoa Recipe
Ingredients
• 1/2 cup sugar
• 1/4 cup HERSHEY'S Cocoa (or “Special Dark” as well)
• Dash salt
• 3/4 teaspoon vanilla extract
• 4 cups (1 qt.) milk
• 1/3 cup hot water (preheated for the recipe)
Directions
1. Stir together sugar, cocoa and salt in medium saucepan; stir in water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 2 minutes. Add milk; stirring constantly, heat to serving temperature. Do Not Boil.
2. Remove from heat; add vanilla. Beat with rotary beater or whisk until foamy. Serve topped with marshmallows or whipped cream, if desired. Five 8-oz. servings.

This is easy to make and is something really special. Enjoy your time with your loved ones over a cup.
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Unread 09-29-2016, 02:54 PM   #3
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Default

Apple Cake - via Lori Craig (stamp_momma)

Apple Cake - original recipe here.

3 cups all-purpose flour
3 teaspoon ground cinnamon - divided into 2 tsp / 1 tsp
1 teaspoon baking soda
1 tsp salt
1 cup unsalted butter, softened
1/4 cup vegetable oil
2 cups sugar
2 teaspoon vanilla extract
3 large eggs
1 1/2 pounds apples (3 large), peeled and cut into 1/2-inch dice (I used Honeycrisp)
1 tablespoon turbinado sugar (such as Sugar in the Raw - I used Bob's Redmill Turbinado.)

Icing

1 cup confectioners’ sugar
5 teaspoon milk

Heat oven to 350 degrees F. Grease a 10-inch tube pan, dust lightly with flour, tap out excess; set aside.

In a bowl whisk together flour, 2 tsp cinnamon, baking soda, and salt; set aside. In an electric mixer cream together butter, oil, sugar, and vanilla until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition. Working in two batches, incorporate dry ingredients into butter mixture. Fold in apples.

Spoon batter into the prepared pan. Combine remaining 1 tsp cinnamon and turbinado sugar and sprinkle over cake. Bake until top is golden and a tester inserted in cake’s highest point comes out clean, about 1 hour 10 minutes.

Allow cake to cool in pan for 15 minutes before transferring to a plate right side up; allow to cool completely. Whisk confectioners’ sugar and milk together in a bowl to make icing and drizzle over cake.

Lydia's notes - please check at 1 hour - in my oven, 1 10 was a bit too long.

Lori's notes - please do NOT cheat yourself by omitting the turbinado sugar - just buy it and make many cakes *and* my sister-in-law thinks this is bomb-diggity with caramel sauce... so there's that option.

By my calculations – Per serving – Calories: 589, Total Fat: 25.4g, Sat. Fat: 12.4g, Carbs: 88.3g, Fiber: 2g, Protein: 6g
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Last edited by stamp_momma; 10-11-2016 at 10:57 AM..
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Unread 09-30-2016, 06:35 AM   #4
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Default Taste of Home Pumpkin Pecan Bread

Taste of Home Pumpkin Pecan Bread
I don't ever do the glaze, but the bread? Oh my, it's SO good…I make multiple loaves of this all through the fall. It's my go. to. recipe!

Ingredients
3-1/3 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 can (15 ounces) solid-pack pumpkin
1 cup vegetable oil
4 eggs, lightly beaten
2/3 cup water
1/2 cup chopped pecans

CARAMEL GLAZE:
1/4 cup butter
1/4 cup sugar
1/4 cup packed brown sugar
1/4 cup heavy whipping cream
2/3 cup confectioners' sugar
1 teaspoon vanilla extract
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Nutritional Facts
1 slice: 498 calories, 22g fat (5g saturated fat), 66mg cholesterol, 428mg sodium, 72g carbohydrate (49g sugars, 2g fiber), 5g protein.

Directions
In a bowl, combine the first six ingredients. Combine the pumpkin, oil, eggs and water; mix well. Stir into dry ingredients just until combined; fold in the pecans.
Spoon into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
For glaze, combine the butter, sugars and cream in a saucepan. Cook until sugar is dissolved. Cool for 20 minutes. Stir in the confectioners' sugar and vanilla until smooth. Drizzle over cooled loaves. Yield: 2 loaves.
Originally published as Pumpkin Pecan Loaves in Taste of Home October/November 2000, p27
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Unread 09-30-2016, 06:38 AM   #5
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Default Pumpkin Toffee Chocolate Chip Muffins

Pumpkin Toffee Chocolate Chip Muffins From Two Peas & Their Pod website

Scrumptious!!! Another favorite go to fall pumpkin recipe!


INGREDIENTS:
For the muffins:
1 1/2 cups Gold Medal all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup pumpkin puree (not pumpkin pie filling)
3/4 cup granulated sugar
1/2 cup canola oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup toffee bits
1/3 cup mini chocolate chips

For the toffee streusel topping:
3 tablespoons Gold Medal all-purpose flour
2 tablespoons brown sugar
2 tablespoons cold butter
1/4 cup toffee bits
1/4 cup mini chocolate chips


DIRECTIONS:
Preheat the oven to 350ºF. Line a muffin pan with paper liners or spray with cooking spray. Set aside.
In a medium bowl, whisk together flour, spices, baking soda, and salt. Set aside.
In a large bowl, combine the pumpkin, sugar, oil, eggs, and vanilla. Stir until smooth.
Gradually add the dry ingredients to the pumpkin mixture, and stir until just combined. Stir in the toffee bits and mini chocolate chips.
Divide the batter among lined muffin cups, filling each cup 3/4 full.
To make the streusel, in a small bowl combine the flour, brown sugar, toffee bits, and mini chocolate chips. Cut the butter into the mixture using your fingers until mixture is coarse and crumbly. Sprinkle about a tablespoon of the mixture over each unbaked muffin.
Bake muffins for 18-20 minutes, or until a toothpick stuck in the middle comes out with just a few crumbs. Let cool to room temperature before serving.
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Unread 09-30-2016, 06:59 AM   #6
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Default Pumpkin Cookies with Penuche Frosting

From November 2015 issue of Taste of Home magazine. I can't remember if I shared this recipe last year or not, but these are the best cookies I've ever eaten! And no chocolate, so that says a lot since I'm a chocoholic!

Prep: 25 min
Bake: 10 min/ batch and cooling
Makes: 7 dozen


1 c. Butter, softened
1/2 c. Sugar
1/2 c. Packed brown sugar
1 large egg
1 c. Canned pumpkin
2 tsp. Vanilla extract
2 c. All purpose flour
1 tsp. Baking powder
1 tsp. Baking soda
1 tsp. Ground cinnamon
1/2 tsp. Salt
3/4 c. Chopped pecans (I use walnuts)


Frosting:
1/4 c. Packed brown sugar
3 Tbsp butter
1/4 c. Milk
2 1/2 - 3 c confectioners sugar


Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, pumpkin and vanilla. In another bowl, whisk flour, baking powder, baking soda, cinnamon and salt; gradually beat into creamed mixture. Stir in pecans.


Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake 9-11 minutes or until edges are light brown. Remove from pans to wire racks to cool completely.


In a saucepan, bring brown sugar and butter to a boil. Cook and stir over medium heat 1 minute. Remove from heat; cool ten minutes. Transfer to a large bowl; beat in milk. Gradually beat in enough confectioners sugar to achieve spreading consistency. Frost cookies.


Per cookie. 69 cal., (2g sat.fat) 9 mg chol. 56 mg sodium, 9 g carb, trace fiber, 1 g pro
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Unread 09-30-2016, 12:49 PM   #7
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Default Apple Crisp

This isn't really a holiday recipe, unless you consider September and Apple Season a holiday but it is my most & very favorite Apple Crisp recipe! And so easy! I double the ingredients & put in a 9x13 pan, because a 9x9 pan just isn't enough!

Becky Robbins' Apple Crisp: (Becky is the wife of one of my co-workers!)


APPLE FILLING:

4 cups peeled, thinly sliced apples
1/4 cup flour
1 cup sugar (or less, if you don't like it too sweet)
1/4 teaspoon cinnamon


Mix all together well,and spread in a 9X9 baking pan or dish. Set aside. Preheat the oven to 350 degrees.
TOPPING:

1 cup oatmeal
1 cup brown sugar (packed)
1 cup flour
1/2 cup room-temperature butter (1 stick)

Mix the oats, brown sugar, and flour together. "Cut in" the butter until the mixture is crumbly. Top the apples with the mixture, spreading it as evenly as possible.Bake for 40-45 minutes in a 350-degree oven. It is done when the top is browned and the apples are done (check with a toothpick for doneness). Enjoy warm with ice cream!
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Last edited by LizBeth1976; 09-30-2016 at 12:50 PM.. Reason: Forgot some info
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Unread 10-01-2016, 07:52 AM   #8
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Default Cherry Snowballs

Cherry Snowballs

1 cup of butter
1/4 tsp salt
1/2 cup sifted icing sugar
1 tsp vanilla
3/4 cup finely chopped pecans
2 1/4 cups sifted all purpose flour
Maraschino cherries well drained
Icing sugar


Blend butter, 1/2 cup icing sugar and vanilla thoroughly.
Sift flour and salt together and stir in. Mix in nuts. Chill dough.
Heat oven to 400 °F.
Wrap a heaping teaspoonful of dough completely around a cherry for each cookie. Be sure cherries are dry. Set cookies on ungreased cookie sheet. Bake 10 to 12 minutes. Cookies will be set but not brown.
While warm roll cookies in icing sugar. Cool and roll in sugar again.
Makes four dozen.

My favourite Christmas cookie from when I was little. I make these every Christmas.

Enjoy!
Ann
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Last edited by Dockside; 10-01-2016 at 07:56 AM.. Reason: Trying to fix formatting.
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Unread 10-04-2016, 11:25 AM   #9
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Default

CHEWY CHOCOLATE CINNAMON COOKIES
from a Southern Living magazine, years and years ago

1 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
3.9 oz. box chocolate fudge instant pudding mix
2 large eggs
2 tsp. vanilla
2-1/4 cups flour
1 tsp. baking aoda
2 tsp. cinnamon
12 oz. package semi-sweet chocolate chips

-Beat butter until creamy. Gradually add both sugars and pudding mix. Add eggs and vanilla.
- Combine flour, baking soda, and cinnamon in separate bowl. Gradually add to butter mixture, beating until just blended. Stir in chocolate chips.
- Drop by tablespoonfuls on cookie sheets. Bake at 350 until done (I think it takes about 13 minutes).
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Unread 10-05-2016, 04:07 AM   #10
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Default Corn Pudding

Corn Pudding

2 eggs
1 cup sugar
2 Tblsp. flour
1 can cream corn
1 13 oz. can evaporated milk
1/2 stick butter or margarine, melted
salt to taste
Beat eggs. Combine sugar and flour and add to eggs. Add remaining ingredients and pour in a 9x9 pan. Bake 1 hour at 350. Can be doubled and put in a 13x9 pan.

A must for holiday dinners or any other time of the year.
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Unread 10-05-2016, 04:16 AM   #11
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Default

Skillet Apple Crisp Recipe : Ree Drummond : Food Network

It won't let me copy and past the recipe.
Attached Thumbnails
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Unread 10-06-2016, 10:31 AM   #12
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Default Cocktail Meatballs (Betty Crocker recipe)

Cocktail Meatballs (Betty Crocker 1971 edition)

1 pound ground beef
1/2 cup dry bread crumbs
1/3 cup minced onion
1/4 cup milk
1 egg
1 tbsp snipped parsley
1 tsp salt
1/8 tsp pepper
1/2 tsp Worcestershire sauce
1/4 cup shortening
1 bottle (12 ounces) chili sauce (I use the mild version)
1 jar (10 ounces) grape jelly


Mix ground beef, bread crumbs, onion, milk, egg and next 4 ingredients; gently shape into 1-inch balls. (Makes 5 dozen appetizers according to Betty Crocker but I've found that I only get 4 dozen from this recipe.)

Melt shortening in large skillet; brown meatballs. Remove meatballs from skillet; pour off fat. Heat chili sauce and jelly in skillet (I use a deep pan), stirring constantly until jelly is melted. Add meatballs and stir until thoroughly coated. Simmer uncovered for 30 minutes.

Betty says to brim your chafing dish high with these hearty hors d'oeuvres. And don't forget to supply picks - and plenty of them - for easy eating

I get asked to bring these appetizers to every holiday dinner and special event throughout the year. Every morsel is always eaten - no leftovers!
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Unread 10-07-2016, 12:21 AM   #13
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Default Big Soft Ginger Cookies

Big soft ginger cookies - this recipe at All Recipes with my own tweak for more ginger! Just follow the original recipe if you don't like the idea of the ginger chunks. You want the pieces of crystallized ginger to be nicely studded throughout the cookies so cut any large chunks so you end up with pieces about the size of a largish peanut, I guess.

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
1 cup crystallized ginger pieces (may be called candied ginger on your side of the Pond?)

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Add the crystallized ginger pieces and then gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

I sometimes make these as neighbour gifts - they look lovely in a cellophane bag tied with a ribbon or some raffia and a tag!
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Unread 10-07-2016, 11:28 AM   #14
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Default

Apple Crisp in a Mug

1 baking apple, sliced
2 Tbsp. oatmeal (I use Quick Cooking)
2 Tbsp. flour
1 Tbsp. brown sugar
1/4 tsp. cinnamon

Spray large mug. Microwave apple 30 seconds. Sprinkle topping on and microwave for 1 minute, then 30 seconds and 30 seconds more. Cool 20 minutes and add a large dollop of Cool Whip.

So yummy and quick! Easy to make a last minute dessert for my hubby and myself. Got this on Pinterest, but added more cinnamon than originally listed because it just goes with apples! Enjoy!
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Unread 10-08-2016, 12:58 PM   #15
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Default Pomegranate feta salad

I thought I'd throw in something else that wasn't a desserty kind of thing. Just to be different don'cha know.

I have made this pretty salad for Xmas the last couple years and it has been well received. Is it allowed to have something without pumpkin? lol

Pomegranate Feta Salad with Lemon Dijon Vinaigrette


1 (10 ounce) package mixed baby greens
  • 1 pomegranate, peeled and seeds separated
  • 1 (8 ounce) package crumbled feta cheese
  • 1 lemon, zested and juiced
  • 1 teaspoon Dijon mustard
  • 3 tablespoons red wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • salt and pepper to taste

  • Prep
    15 m
  • Ready In
    15 m
  1. Place the lettuce, pomegranate seeds, and feta cheese into a large mixing bowl; set aside. Whisk together the lemon juice and zest, mustard, vinegar, olive oil, salt, and pepper in a separate bowl. Pour over the salad and toss to coat. Serve immediately.
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Unread 10-09-2016, 04:51 PM   #16
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Default Crockpot French Dip Sandwiches w/ Caramelized Onions

These are great the day they are made but even better the next day. The addition of the caramelized onions make this a little more work than most slow cooker recipes but it so worth the effort. I serve these with horseradish on the side.. big hit at my house


Slow Cooker French Dip Sandwiches with Caramelized Onions
Adapted From:
The Recipe Girl Cookbook
Servings: varies • Size: 1 sandwich (see below) • Old Points: 6 • Points+: 8 pt
Calories: 308 • Fat: 9 g • Carb: 31 g • Fiber: 1 g • Protein: 29 g • Sugar: 1 g
Sodium: 620 mg • Cholest: 40 mg

Ingredients:
For The Beef:
  • 3 to 4 lb lean beef round roast, trimmed
  • 1 tbsp minced garlic, minced
  • 1 tbsp fresh rosemary (or 1 tsp dry)
  • 
1 tbsp fresh thyme (or 1 tsp dry)
  • 
1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 
2 to 3 (14.5 oz) cans Swanson’s low-sodium beef broth
  • 1 tsp Worcestershire sauce
  • 10 whole peppercorns
  • 1 bay leaf
  • 1/2 large onion, cut into chunks
For the Caramelized Onions (makes about 1 cup):
  • 
1/2 tablespoon extra-virgin olive oil
  • 3 large onions, thinly sliced
  • 1/2 tsp Kosher salt
For the Peppers (makes about 2 cups):
  • 1 large red bell pepper, cored, seeded and sliced into strips
  • 
1 large green bell pepper, cored, seeded and sliced into strips
For the Sandwich:
  • 
Sargento Reduced Fat Provolone or Mozzarella Slices
  • whole wheat baguette or rolls, cut into 2 oz pieces
Directions:
In a small bowl mix garlic, rosemary, thyme, salt and pepper. Rub the spice mixture onto all sides of the roast, then place in the slow cooker.
Pour the broth into the side of the roast until it just cover the meat. If the broth doesn’t cover the roast you can add water and top with onions. Add the Worcestershire sauce, peppercorns and bay leaf to the broth. Cover and cook on low until the meat flakes apart easily with a fork, about 9 to 12 hours, depending on the size of your roast.
An hour before the meat is done, prepare the onions and peppers. In a large nonstick skillet heat the oil over medium heat. Add the onions and salt and cook until golden, stirring often, reducing heat as needed if the onions are burning or browning too quickly, about 30 to 35 minutes. Add 1 tbsp to the pan if it becomes too dry. The onions should turn golden and the flavor should be sweet. Transfer to a serving bowl, then add the peppers to the skillet and cook stirring often until soft, 8 to 10 minutes.
Remove the meat from the slow cooker to a cutting board and shred with a fork or slice with a knife. Strain the broth through a fine sieve then place in a gravy separator to remove any fat. Pour 1/4 cup broth into each small ramekin.
Preheat the oven to broil. Split the bread open and top with 2 ounces of beef. Top with onions, peppers and cheese and broil until the cheese melts. Place on a plate with broth for dipping.
Nutrition based on: 2 oz whole wheat baguette, 2 oz cooked beef round, 1/4 cup beef broth, 1 slice cheese, onions & peppers.
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Unread 10-10-2016, 06:22 AM   #17
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Thumbs up Peppermint Dessert

This has been in our family for several years. Actually a great treat for Summer too! - *The fudge sauce makes a great hot fudge topping for sundaes! - Very rich tasting dessert!

Peppermint Dessert:
Bottom Layer: 24 crushed Oreo cookies
1/2 stick melted margarine/butter
Step 1: *Stir ingredients & press into 9x13 pan - freeze!


1/2 gallon of ice cream (Peppermint, Vanillia or Mint Chocolate Chip) *We use Peppermint for Holiday time!*
Step 2: Let ice cream soften slightly, then slice and lay in pan op top of Oreo crust. Spread evenly, cover with foil and place back into freezer.


Topping:
1 bar German Sweet Chocolate
2/3 C sugar
1 small can Evaporated Milk
1 stick margarine/butter
Step 3: Mix ingredients in sauce pan over medium to high heat until it reaches a boil. Boil 4 minutes and then add 1 teaspoon of vanilla off heat. LET SAUCE COOL (about 1-2 hours) - pour over top of ice cream & freeze until serving time.
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Unread 10-10-2016, 09:39 AM   #18
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Smile Christmas Brunch Casserole

2 Tbls. butter
2 Tbls. flour
1-1/4 cups milk
6 ounces smoked cheddar cheese or just cheddar
6-8 slices bacon
12 eggs, slightly beaten
8 oz. fresh mushrooms sliced
2-4 Tbls snipped green onion
1 Tbls butter
1-2 tomatoes cut in wedges

In medium saucepan, melt butter. Blend in flour. Add milk and stir constantly over medium high heat until mixture thickens. Reduce to lie and stir in shredded or chunks of cheese until melted. In a large skillet, cook bacon over medium high heat until crisp. Drain bacon on paper towels. Crumble bacon and refrigerate. In large bowl, mix eggs, mushrooms and 2 Tbls green onion. In same large skillet, heat 1Tbls butter. Add egg mixture. Cook over med-high heat, gently lifting edges of egg mixture so uncooked portion flows underneath.
When eggs are set, fold in cheese mixture. Turn mixture into 12 X 7 baking dish. Cover and refrigerate over night.
About 30 mins. Before serving, preheat oven to 350 degrees. Remove cover from casserole. Bake 20 mins. Top with crumbled bacon. Bake 10 more mins until heated through. Garnish with chopped green onion and tomato wedges.
Makes 6-8 servings.
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Unread 10-10-2016, 09:50 AM   #19
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Default Maple Cream Treat (Pillsbury $5000 winner)

1 cup firmly packed brown sugar
3/4-1 cup chopped pecans
1/3 cup maple syrup
1/4 cup butter
8 ounces cream cheese
1/4 cup powdered sugar
2 Tbls butter
2 (10 ounce) cans Hungry Jack Big Flaky Biscuits

Heat oven to 350 degrees. In ungreased 9 x 13 pan, combine first four ingredients. Blend cream cheese and 2 Tbls butter until smooth. Separate biscuits into 20 biscuits. Press or roll each biscuit dough to a 4 inch circle.
Spoon 1 Tbls cream cheese mixture into center of each biscuit. Overlap dough over filling forming finger shaped rolls. Place rolls seam side down, in rows of 10 over syrup mixture.
Bake at 350 degrees for 20-30 mins or until deep golden brown. Cool a few mins and turn over onto serving plate or aluminum foil lined cookie sheet.
8-10 servings.
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Unread 10-10-2016, 09:52 AM   #20
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The above brunch recipes can be served with fresh fruit and mimosas as we have been doing for some 35 years. ��
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Unread 10-10-2016, 11:32 AM   #21
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Default Lo Carb and GF Beef Stroganoff Meatballs

LOW CARB BEEF STROGANOFF MEATBALLS RECIPE

I discovered this recipe when I had Gestational Diabetes and it has since been our favorite meatball recipe regardless of diet! There is also a Meatball Parmigiana recipe that is awesome too, she just tweaks the meatball recipe a bit! I always make a double batch of either recipe when I make it. When I do the parmesan meatballs, I don't do her sauce, just add the meatballs to my own! And I bake both recipes of meatballs in the oven for 30 min or so (pan frying seems like a pain to me!)!


A delicious low carb and gluten free meatball recipe based on the classic Beef Stroganoff.
Author: Mellissa Sevigny
Recipe type: Meatballs
Cuisine: American
Serves: 4 servings (3 meatballs & ½ cup sauce)))

INGREDIENTS
For the meatball mix:
1 lb ground beef (80/20)
1 egg
¼ cup almond flour
1 tsp kosher salt
¼ tsp black pepper
½ tsp garlic powder
½ tsp onion powder
1 tsp dried parsley
1 tsp Worcestershire sauce
2 Tbsp butter (for frying)
For the sauce:
1 Tbsp butter
2 cups sliced mushrooms (white or cremini)
1 cup sliced onions
1 clove garlic, minced
1½ cups beef broth
¾ cup sour cream
¼ tsp xanthan gum
salt and pepper to taste
2 Tbsp fresh parsley, chopped

INSTRUCTIONS
Combine the meatball ingredients (except the butter) in a medium bowl and mix well. Form into 12 meatballs. Heat the 2 Tbsp of butter in a large, nonstick saute pan. Cook the meatballs on medium heat in the butter until browned on all sides and cooked through (2-3 minutes per side.)
Remove the meatballs from the pan and set aside. Add the 1 Tbsp of butter and the 2 cups of sliced mushrooms to the pan. Cook until the mushrooms are golden and fragrant (4-5 minutes.) Remove the mushrooms from the pan.
Add the onions and garlic and cook for 3-4 minutes or until softened and translucent.
Remove the onions from the pan.
Add the beef broth to your pan and scrape the bottom to get all the yummy bits off. Whisk in your sour cream and xanthan gum until smooth.
Add the meatballs, mushrooms, onions and garlic back to the pan and stir. Season with salt and pepper to taste. Simmer on low for 20 minutes. Garnish with the fresh parsley right before serving.

NOTES
Approx nutrition info per serving: 452 calories, 34g fat, 6g net carbs, 24g protein
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Unread 10-10-2016, 01:48 PM   #22
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Once upon a time, in a challenge far, far away, this recipe is what started all of our fall event recipe threads. This is from LuvLee - host extraordinaire and it's divine. Love that it's a crockpot recipe too. This is a go-to for me - and since it's in the oven right now I thought I'd share. If you don't have a crockpot - your oven is a crockpot Just use a covered casserole dish - 200 = low and 300 = high.

Lee's Crack & Cheese (with a few mods)

* 1 package (16 ounces) elbow macaroni
* 1 stick butter, melted
* 2 eggs, beaten
* 1 can (12 ounces) evaporated milk
* 1/2 c. half n half
* 2 tsp. salt
* 1 can (10-3/4 ounces) condensed cheddar cheese soup, Campbell's, undiluted
* 1 cup whole milk
* 3 cups shredded sharp cheddar cheese, divided into 2 C & 1 C
* 1.5 cups shredded asiago cheese

Directions

Cook macaroni according to package directions; drain. Place in a 5-qt. slow cooker; add butter. In a bowl, combine the eggs, evaporated milk, soup, milk, salt and 3.5 cups cheese (mix the 2 C cheddar with the asiago). Pour over macaroni mixture; stir to combine. Cover and cook on low for~ 3 hours. Sprinkle with the remaining cheese. Cook 15 minutes longer or until cheese is melted. Whisper my name.
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Last edited by UnderstandBlue; 10-10-2016 at 05:32 PM..
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Unread 10-11-2016, 08:07 AM   #23
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Someone gave me this recipe and I don't know who to give credit to.

Cheese Dip


1 cup shredded cheddarcheese
1 cup shredded mozzarella cheese
2 cups mayonaise
1 lb fried bacon
1 small pack chopped almonds
green onions (optional)


Mix all together. Serve with crackers. "I let mine sit in the fridge for a couple of hours prior to serving"
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Unread 10-11-2016, 11:03 AM   #24
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Default Favorite Fruit Dip

I'm packing some things into a crate for a card-making retreat weekend, and I just finished prepping a few snacks. I'm usually more fond of a savory snack, but this... this is something you might want a spoon for - forget the apple slices. LOL

Favorite Fruit Dip


1 8-ounce brick of cream cheese
1 13-ounce container of marshmallow cream
1 tsp fresh zest of ginger (or 1/4 tsp of ground ginger)
1 tsp fresh zest of orange


With wire whip attachment of mixer, whip the cream cheeseuntil fluffy. Add marshmallow crème in batches – about 1/3 of container each –and whip after each addition. Stir in ginger and orange zest. Serve with sliced fruit.
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Unread 10-12-2016, 01:56 PM   #25
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Default Savory Cheese Muffins

Cathy a friend from my Decorative Art Class gave me this recipe a couple of years ago and I have been making it for every morning tea / afternoon tea or family outing ever since. Everyone just loves them.
Base recipe =
2 cups Self-raising flour
2 cups tasty cheddar cheese
1/2 cup Parmesan cheese
1/2 cup Mozzarella cheese
2 cups whole milk
Pinch salt
Pinch cayenne pepper

You can add the following to jazz it up

Ramp it up vegetarian =
1 zucchini (grated juice squeezed out)
1/2 cup sun dried tomatoes

Meat lovers version =
1 cup onions diced (fried off till clear)
1 cup bacon / ham diced and (fried off till crispy)

Grease two 24 mini muffin trays with butter or two 12 muffin trays.

Mix all ingredients together plus your choice of additions if required leaving milk till last.

Add to trays and bake in moderate oven (180c) for 20 minute turning trays once.

Can be eaten warm or cold and I often serve with wiped cream cheese or sour cream.
Enjoy
Marg
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Unread 10-16-2016, 03:44 AM   #26
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Default Easy busy day crock pot hamburger stew

This is not a holiday recipe, but it is one that works great for card making days!
All of the amounts listed are approximate. This was a big hit with DH. I made enough for 2 meals for us.

1 lb ground beef - not precooked, and broken into chunks
3-4 medium potatoes, peeled, quartered lengthwise, and sliced
5-6 carrots, peeled and sliced (or use baby carrots cut in half if desired)
3/4 medium onion, cut in small pieces
4-5 celery stalks, sliced
1 can tomato soup undiluted (I used about 1/4 can water to rinse the can)
salt and pepper to taste - (I used about 1/2 tsp. salt)

Layer meat and all vegetables. Pour tomato soup over all. It is not necessary to stir.
I set the crock pot on high for about an hour, then turned down to low. It was done in about 4 hours.
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Unread 10-16-2016, 08:32 AM   #27
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Default Fresh apple cake

Ingredients
  • 2 cups sugar
  • 1 cup butter, room temperature
  • 2 eggs
  • 6 apples, grated (cored, but keep the peel on)
  • 2 tsp baking soda
  • 2 cups flour
  • 2 tsp cinnamon
  • 2 tsp cloves
  • 1 cup chopped walnuts
  • Homemade Caramel Sauce, for topping
Instructions
  • In a large bowl, cream together the butter and sugar until well blended. Add the eggs and mix well. Stir in the freshly grated apple. In a separate bowl, mix together remaining dry ingredients. Add to the wet ingredients and mix, just until incorporated. Bake at 350 degrees F in a greased 9×13” pan for 40 min- 50 min, or until a toothpick inserted in the center of the cake comes out clean. Allow to cool for at least 10 minutes. Serve warm with caramel sauce and whipped cream or ice cream.
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Unread 10-18-2016, 10:23 AM   #28
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Default Quick Pumpkin Cobbler

I have done a similar fruit cobbler for years but this is really yummy for the holidays.
PUMPKIN COBBLER


INGREDIENTS

*1 stick (1/2 cup) butter
1 cup self-rising flour
1 cup granulated sugar
1 cup whole or low-fat milk
1 tsp vanilla extract
2 eggs, beaten
1 small can (5 ounces) evaporated milk
**1 can (30 ounces) pumpkin pie mix/filling
DIRECTIONS
Preheat oven to 350.

Cut butter into four pieces and place the pieces in a 9-by-11- inch glass baking dish. Place the dish in the pre-heating oven to melt butter.
Meanwhile, in a medium bowl, mix together the flour, sugar, milk, and vanilla.
Remove the melted butter from the oven, and pour the flour mixture into the dish. Do not stir. Set the mixture aside.
Break eggs into a 2-quart measure or mixing bowl and whisk them. Add evaporated milk and pumpkin pie filling. stir to mix well.

Slowly pour or spoon the mixture on top of the reserved crust batter in the pan. Do not stir. (The crust batter will rise to cover the pumpkin as it bakes.)
Bake until crust is dark, golden brown on top,about 50 minutes to 1 hour. Let the cobbler rest 20 minutes or up to 1 hour before serving.

Cook's notes:

*I often use 1/4 c butter instead with good results
** use Libby's Pumpkin Pie Mix. Some brands may call it Pumpkin Pie Filling. This already has the spices and sugar in it as opposed to regular pumpkin puree
Makes 8-10 servings
Other Options : The same batter can be used for other fruits. Again melt butter in baking dish, pour batter over this, use any flavor canned fruit filling dropped by spoonfuls over the top. Cooking time will be more like 45 min and I usually bake in a round deep dish.




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Last edited by mamaxsix; 10-18-2016 at 10:33 AM.. Reason: Format issues
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Unread 10-18-2016, 12:19 PM   #29
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Default Holiday Cranberry Salad

1 sm. pkg. strawberry Jello
1 sm. pkg. raspberry Jello
1 c. boiling water
1 can crushed pineapple
1 can whole cranberry sauce
1 c. choppee celery
1 c. chopped pecans
10 oz. frozen sliced strawberries


In large bowl, combine jellos with boiling water and stir. Add rest of ingredients, stir, and chill til set. (You can use sugar free Jello in this recipe)
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Unread 10-19-2016, 01:47 PM   #30
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Easy Peasy Beef vegatable Soup

1 package thin sliced beef cut with kitchen shears into small bits
2 packages frozen mixed vegetables
1 small yellow onion cut into chunks
2 cans beef broth or 1 can of beef broth and 1 can of vegetable broth
2 T. of A-1 meat sauce
Dump all into crock pot (I use a 3 quart one) and cook on high for 1 and 1/2 hours then down to low for 3 -4 hours....
Corn bread is our side of choice with this but biscuits go well too.
Makes enough for 2 or 3 meals (depends on # of seconds DH takes)
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Unread 10-24-2016, 09:25 AM   #31
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Default Caramelized Rice Krispie Treats




Ok I just got a little creative when making hubby's favorite rice krispie treats and they've been a huge hit! They sold out super quick at our fundraiser too!

Caramelized Rice Krispie Treats

2 sticks butter, melted in a large pot over med-high heat
1 larger pkg marshmallows, added to melted butter
3/4 c. brown sugar mixed in until completely melted
1 t. vanilla added in after the pot is taken off the heat
5-6 c. rice krispies or until texture you prefer

Mix well and put into greased 13 x 9 pan to cool.



Try not to eat them all in one sitting!
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Unread 10-25-2016, 01:39 PM   #32
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Default Caramel Apple jam

Made this last fall and my family told me not to botheir with apple butter anymore!


6 cups apples, diced and peeled (1/8 inch cubes, roughly – this takes about three pounds of whole apples)

1/2 cup water
1/2 teaspoon butter
1 package (1.75 ounces) powdered fruit pectin
2 1/2 cups sugar
2 1/2 cups brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

In a pan, combine the apples with the 1/2 cup of water and 1/2 teaspoon butter. Cook this over low heat for an hour or so, stirring regularly, until the apples are soft.
At first, it will seem impossible that these dry-seeming apples and this little bit of water will ever combine with all of that sugar to make any kind of liquid jam. What will happen is that slowly, the apples will begin to give off liquid and, as the apples get soft, you’ll have about as much liquid as apple in the pan.When the apples are getting soft, you should get the boiling pot going. Put a towel on the bottom, then add water until your jars would be covered by two inches. Turn on the heat and get the water boiling!
Once the apples are nice and soft (use your own judgment – you don’t want them to be really crisp in the jam, after all, but some soft chunks are delicious), add the pectin, stir it in, then bring the whole mix up to a rolling boil.
Then, add the sugar. This is a fun part, because it all becomes a very thick liquid as you stir it. Bring it back to a rolling boil (and be careful here, it can splatter). Stir it constantly and let it boil for one minute.
Remove the jam from the heat, then add the jam to the jars with a spoon until there’s a quarter of an inch between the top of the jam and the top of the jar. Clean off the rim of the jar, put a lid on it, then put a ring on top of that, turning the ring until you just begin to feel resistance. Repeat until you’re out of jam (we made six jars, with a bit left over to have immediately on toast).


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Unread 10-27-2016, 09:15 AM   #33
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Default Melitzanosalata (Greek Eggplant Dip)


Melitzanosalata (Greek Eggplant Dip)
Ingredients

  • 2 large eggplants
  • 4 cloves garlic, peeled and minced
  • 1/4 cup extra virgin olive oil, plus more for serving
  • 3 tablespoons freshly squeezed lemon juice
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • Chopped fresh parsley leaves and olives for garnish (optional)
Instructions
  • Preheat the oven to 400 degrees Fahrenheit. Place the eggplants on a foil-lined baking sheet. Roast in the pre-heated oven for 50 to 60 minutes, turning every 15 minutes, until charred and soft.
  • Allow the eggplant to rest until cool enough to handle. Peel the skin away from the flesh (if this proves difficult, simple slice the eggplant in half lengthwise and use a spoon to scoop out the meat). Roughly chop the flesh and place in a colander to drain for 15 minutes.
  • Transfer the eggplant to a large bowl and gently mash with a fork. Add the garlic, olive oil, lemon juice, salt, and pepper. Stir well, taste, and add salt and pepper to taste. Chill for one hour; serve drizzled with olive oil and topped with whole olives and a sprinkling of parsley.
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