cshoremom
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“What can you do to promote world peace? Go home and love your family.” ― Mother Teresa
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Post by cshoremom on Dec 4, 2014 10:34:42 GMT -5
For a special dinner... Looking for anything you serve that would be perfect for a fancy dinner party with friends, family, or just an intimate dinner date for you and dh...
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cshoremom
Mod Squad
“What can you do to promote world peace? Go home and love your family.” ― Mother Teresa
Posts: 4,170
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Post by cshoremom on Dec 4, 2014 10:35:50 GMT -5
Chicken Cordon Bleu
4 boned chicken breasts (pounded out flat)
4 slices ham
3-1/2 oz cheddar cheese, grated
3 tbsp flour
2 beaten eggs
salt and pepper
1/2 cup bread crumbs
2 tbsp butter
2 tsp oil
cream of mushroom sauce (optional)
Preheat oven to 325 degrees. Wrap meat around ham, butter and cheese. Coat with flour, dip in eggs, season with salt and pepper, then coat with crumbs. Sear in fry pan in oil until golden. Bake approx 25 minutes. Pour sauce over top if using and serve.
Creamy Whipped Potatoes
1 cup sour cream
10-12 large potatoes
3 small cream cheese (or 1-1/2 large)
1 tsp salt
1/2 tsp onion powder
paprika for top.
Cook and mash potatoes (I cut into cubes so they cook quickly). Add other ingredients except paprika and whip until creamy. Pour into greased casserole and top with paprika. Bake at 325 for one hour. (Can be made night before and refrigerated until baking time.)
Chocolate Torte
Two nights ahead:
Merigue:
6 egg whites
1/2 tsp cream of tartar
dash salt
2 cups sugar
Beat egg whites, salt and cream of tartar until soft peaks form. Gradually add sugar while beating until stiff glossy peaks form and sugar is almost dissolved. Cover two cookie sheets with foil, shiny side down. Form 4 flat 8" circles of meringue, two per sheet. Bake at 250 for 1 hour (I rotate and turn down if necessary at 30 minute mark). Turn oven off, but leave cookie sheets in oven until morning to dry.
1 day ahead:
2 cups whipping cream
3/4 cup chocolate syrup (Nestle Quik is Celiac friendly)
1 tsp vanilla
Whip cream until extremely stiff peaks form (almost at butter-churning point). fold in chocolate syrup and vanilla.
On a large flat plate, place a dallop of cream (to hold things in place) then layer meringue and cream until top layer is finished with cream. Add chocolate curls or sprinkles to decorate. Freeze for at least 12 hours. Remove from freezer, cut and serve.
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cshoremom
Mod Squad
“What can you do to promote world peace? Go home and love your family.” ― Mother Teresa
Posts: 4,170
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Post by cshoremom on Dec 4, 2014 10:36:59 GMT -5
We will sometimes do a steak with twice baked potatoes for something special. Anything out of the ordinary is special for us. It's fun to put the kids in bed a little early and make something special for DH and I.
Karen : )
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cshoremom
Mod Squad
“What can you do to promote world peace? Go home and love your family.” ― Mother Teresa
Posts: 4,170
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Post by cshoremom on Dec 4, 2014 10:41:29 GMT -5
22 Thanksgiving Day Recipes
--------------------------------------------------------------------------------
Thought I'd share some of my
Thanksgiving recipes w/ya'll.
Baked Brandied Cranberries
Almost 25 years ago,
my neighbor gave me this recipe.
The brandy helps to cut down on the
tartness of the cranberries, while the
sugar gives it just enough sweetness.
It's great to serve during the holidays.
2 (12 oz.) bags cranberries
2 cups granulated sugar
1/4 cup brandy
1/3 cup granulated sugar
Place the cranberries in a glass
13x9x2-inch baking dish.
Cover the cranberries with the
2 cups of sugar; do not stir.
Cover tightly with aluminum foil.
Bake 50-55 minutes in a 350 degree
oven; until the cranberries burst.
Remove from oven.
Remove foil and stir.
Let stand 10 minutes.
Drizzle with the brandy.
Stir in the 1/3 cup of sugar.
Cool to room temperature;
then refrigerate.
Makes 6 to 8 servings.
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Better Than Traditional Green Bean Bake
2 (16 oz.) bags frozen green beans
1 (10.75 oz.) can cream of mushroom soup
1 (10.75 oz.) can cheddar cheese soup
1/4 cup milk
1/4 teaspoon black pepper
2 cups French's French Fried Onions
Preheat oven to 350 degrees.
In a 2-1/2 to 3 qt. casserole baking dish,
add and stir together, both cans of soup,
milk and black pepper.
Bake (uncovered) for 45-60 minutes.
Top with french fried onions,
and bake (uncovered) 5 minutes more,
until golden brown.
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Pineapple Glazed Carrots
1(16 oz.) can sliced carrots,
drained but reserving liquid (2 cups)
1 (8-1/2 oz.) can pineapple tidbits,
drained but reserving syrup
2 teaspoons cornstarch
1/2 teaspoon salt
1 tablespoon butter
In a 1-1/2 quart saucepan,
gradually add the cornstarch and salt,
with the reserved liquid & reserved syrup.
Bring to boiling; stirring constantly.
Cook about 3 minutes,
or until the liquid is thick and clear.
Stir in the tablespoon of butter.
Add the carrots and pineapple;
stirring gently.
Heat through.
Serves 4.
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I haven't prepared this squash
casserole yet, but it sounds good!!
Butternut Squash Casserole
3 c. mashed, cooked, butternut squash
1/2 c. white sugar
1/2 c. packed brown sugar
1/4 c. margarine, melted
1-(8 oz.) can crushed pineapple (w/ juice)
1 teasp. ground cinnamon
1 teasp. vanilla extract
1/8 teasp. ground nutmeg
1/3 c. chopped walnuts
Preheat oven to 325 degrees F.
Grease one 2-qt. casserole baking
dish, and set aside.
Combine the butternut squash,
white sugar, brown sugar, margarine,
pineapple, cinnamon, vanilla & nutmeg.
Mix well, and pour into casserole baking dish.
Sprinkle with chopped nuts,
and bake for 40 to 45 minutes.
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Baked Acorn Squash
Haven't made this yet, but it does remind
me of the baked squash my mother use
to make; except she added a breakfast
sausage link to each, before baking in
the oven.
1 Acorn Squash, halved
2 Tbsp. of brown sugar, divided
2 pats of butter, divided
Salt & Pepper
2 teasp. maple syrup or honey, divided
Preheat oven to 375 degrees.
Scoop the seeds out of each half
with a spoon.
Add 1 pat of butter, 1 tsp. maple syrup
or honey, 1 Tbsp. of brown sugar,
salt and pepper to the hollow scoop
of each half.
Place upright on a greased cookie sheet,
and roast for 20 to 30 minutes,
or until tender when flesh is poked
with a fork.
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Pumpkin Pie Cake
1-(15 oz.) solid-pack pure pumpkin
3 eggs, lightly beaten
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 teasp. pumpkin pie spice
1-(12 oz.) can evaporated milk
1-(18.5 oz.) pkg. yellow cake mix
1/2 cup ( 1 stick ) butter, melted
1 cup coarsely chopped pecans
Preheat the oven to 350°F.
In a large bowl, combine the pumpkin,
eggs, sugars, pumpkin pie spice,
and evaporated milk; mix well.
Pour into an ungreased 9"x13"
baking pan.
Sprinkle dry cake mix evenly over
the batter in the pan; drizzle melted
butter evenly over the top,
then sprinkle with chopped pecans.
Bake for about 1 hr and 15 mins.
Cool completely before cutting into squares.
"This is so good"!!
"I just loved this dessert"!!
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Turkey Gravy
2 cups turkey drippings
1/8 teaspoon ground white pepper
1/4 teaspoon poultry seasoning
1 teaspoon chicken bouillon
1/4 cup plus 1 tablespoon flour
1/2 cup milk
Combine the turkey drippings, pepper,
poultry seasoning, and bouillon granules
in a 1-quart saucepan;
simmer over low heat for 5 minutes.
While the gravy is heating,
combine the flour and milk in a jar
( with a tight fitting lid )
shake until smooth.
Slowly add the milk mixture to
the simmering broth; stirring constantly
with a spoon.
Continue to cook and stir,
until the gravy is thick and bubbly.
Yield: 2-1/2 cups of gravy.
For a Fat-Free Gravy:
Use skim milk, and follow the method
for removing fat from gravy,
( using the ice cube method )
as directed with the Savory Gravy
recipe below.
Calories: 7
Fat: 0 grams
Sodium: 25 grams
Protein: 0.4 grams
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Savory Gravy
(Gravy made from a roasted turkey breast)
1/4 c. plus 1-1/2 tsp. unbleached flour
1/2 c. milk
roast turkey drippings
1 teasp. chicken bouillon granules
1/4 teasp. poultry seasoning
1/4 teasp. dried savory
1/8 teasp. ground black pepper
Combine the flour and milk in a jar,
(with a tight-fitting lid)
and shake until smooth; set aside.
Pour the turkey drippings from the
roast turkey breast into a bowl,
add a few ice cubes, and skim off the fat
(once it rises and hardens).
Pour the fat-free drippings into a 2-cup
measuring cup, and add enough water
to bring the volume up to 1-3/4 cups.
Pour the drippings mixture into a 1-1/2 qt.
saucepan, and add the bouillon granules
and seasonings.
Bring the mixture to a boil over
medium heat, reduce the heat to low,
and simmer for 5 mins.
Slowly stir the flour mixture into the
gravy, and continue to cook and stir
until mixture is thickened and bubbly.
Transfer the gravy to a warmed gravy
boat or pitcher, and serve hot with the
stuffed turkey breast.
Note: Use skim milk,
and there's only 7 calories,
0 grams of fat, 30 mg. sodium
and 0.4 grams of protein
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cshoremom
Mod Squad
“What can you do to promote world peace? Go home and love your family.” ― Mother Teresa
Posts: 4,170
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Post by cshoremom on Dec 4, 2014 10:44:34 GMT -5
The following salads are salads which can
be served for Thanksgiving & Christmas.
Ambrosia Waldorf Salad
2 c. fresh or frozen cranberries, halved
1/2 c. sugar
3 c. miniature marshmallows
2 c. diced unpeeled apples
1 c. seedless green grapes
1 (20 oz.) can pineapple tidbits, drained
1 c. heavy cream, whipped or 2 cups
(or more) Cool Whip
In a bowl, combine the cranberries
and sugar.
In a 3-quart (12 cup) bowl,
add the marshmallows, apples,
grapes and pineapple.
Add the cranberries; mix well.
Fold in the Cool Whip.
Cover and chill.
Serves 12-14.
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Cranberry Mousse
1 (20 oz.) can crushed pineapple in juice
1 (6 oz.) pkg. strawberry flavored gelatin
1 cup water
1 (16 oz.) can whole berry cranberry sauce
3 tablespoons fresh lemon juice
1 teaspoon freshly grated lemon peel
1/4 teaspoon ground nutmeg
2 cups dairy sour cream
Drain pineapple well; reserving all juice.
Add juice to gelatin in a 2-qt. saucepan.
Stir in water, heat to boiling;
stirring to dissolve gelatin.
Remove from heat.
Blend in cranberry sauce.
Add lemon juice, lemon peel and nutmeg.
Chill until mixture thickens slightly.
Blend sour cream into the gelatin mixture.
Fold in pineapple.
Pour into a 2-qt. gelatin mold.
Chill in refrigerator until firm.
Unmold onto serving plate.
Serves 8.
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Creamy Apricot Mousse
1 (17 oz.) can apricot halves
2 (3 oz.) pkgs. apricot flavored gelatin
1 cup plain yogurt
2 c. Reddi-Whip or Cool Whip,
plus extra for garnishing
Drain apricots, reserving syrup.
Add water to syrup, (if necessary)
to measure 1 cup; set aside.
Reserve 6 apricot halves for garnish,
puree remainder in blender
or food processor; set aside.
Dissolve gelatin in 1-1/2 cups of boiling water.
Add apricot syrup.
Chill until consistency of thick egg white,
45 minutes to 1 hour.
Stir in pureed apricots and yogurt
until well blended.
Gently fold in Reddi-Whip or Cool Whip.
Pour into a lightly oiled 6 cup gelatin mold.
Chill in the refrigerator until firm.
Unmold onto a plate or platter.
Garnish with extra Reddi-Whip
or Cool Whip & reserved apricot halves.
Yield: 10 servings.
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Four Fruit Compote
1 (20 oz.) can pineapple chunks
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup orange juice
1 tablespoon lemon juice
2 (11 oz.) cans mandarin oranges, drained
1 Granny Smith Apple, unpeeled
and chopped
1 Golden Delicious Apple, unpeeled
and chopped
1 Red Deliscious Apple, unpeeled
and chopped
2 to 3 bananas, sliced
Drain pineapple, reserving 3/4 cup juice.
In a saucepan, combine sugar and cornstarch.
Add pineapple juice, orange juice
and lemon juice.
Cook and stir over medium heat,
until thickened and bubbly;
cook and stir one minute longer.
Remove from heat; set aside.
In a bowl, combine pineapple chunks,
oranges, apples and bananas.
Pour warm sauce over the fruit;
stir gently to coat.
Cover and refrigerate.
Yield: 10 servings
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Jell-O In A Can
1 (20 oz.) can sliced pineapple
1 (3 oz.) pkg. Jell-O Gelatin,
- ( a gelatin of your choice )
1 cup boiling water
Pour off pineapple juice from can,
but leave pineapple in the can.
Dissolve Jell-O in boiling water.
Cool slightly.
Pour into can over the pineapple.
Chill until set.
To serve, run knife around inside of can
and tip out.
Slice between the pineapple rings.
Serves 4-5.
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Quick Fruit Salad
1 (21 oz.) can peach pie filling
3 firm bananas, sliced
2 cups strawberries, halved
1 cup seedless green grapes
Combine all the ingredients in a large bowl.
Refrigerate until serving.
Serves 6-8.
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Delicious One Crust Apple Pie
1-(9-inch) prepared pie crust, unbaked
1 c. apple juice
1 c. orange juice
3/4 c. sugar
7 to 8 medium Golden Delicious Apples
- ( cut into 1/2-inch wedges )
1/4 c. cornstarch
1 Tbsp. butter
1/8 tsp. salt
1/4 tsp. vanilla extract
Cool Whip, for garnishing
Heat oven to 425 degrees.
Bake pie crust 8 to 10 minutes,
or until golden brown.
Cool completely.
In a large saucepan, combine 3/4 c. each
apple juice, orange juice and sugar.
Bring to a boil. Add apples wedges.
Cover; bring to a boil.
Reduce heat; simmer covered until tender,
but not soft (3 to 5 minutes).
Using a slotted spoon,
remove apples from juice mixture;
set aside.
In a small bowl, combine remaining juices
and cornstarch; blend well.
Stir into hot juice mixture.
Cook over medium heat,
until mixture thickens and boils;
stirring constantly.
Cook 1 minute; remove from heat.
Add butter, salt and vanilla; mix well.
Cool 10 minutes; add reserved apples.
Pour into cooled, baked crust.
Refrigerate 3 hrs.
Garnish with Cool Whip.
Serves 8.
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Jurrassic Coleslaw
1 cup (8 oz.) apple cider vinegar
1/8 cup or 2 tablespoons salad oil
1 tablespoon Dijon-Style Mustard
4 teaspoons paprika
1 teaspoon salt
1 cup sugar
2 tablespoons chopped onion
Whisk ingredients together.
Pour into a large bowl,
and add the remaining ingredients.
1 head cabbage, shredded
About 2 cups dried fruit (apples,
peaches and apricots)
About 1 cup dried cranberries
Cover, and chill in the refrigerator
before serving.
Note: This is a bit "spicy", but "good"!!
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Sweet-Sour Coleslaw
6 cups shredded cabbage
2 large carrots, peeled & shredded
2 to 4 Tbsp. finely chopped onion
8 to 10 strips bacon, cooked & crumbled
1/2 cup apple cider vinegar
1/3 cup vegetable oil
1/3 cup sugar
1 teaspoon salt
In a large bowl, combine the shredded
cabbage, carrots, onion and bacon.
In a jar, (with a tight fitting lid)
mix vinegar, oil, sugar and salt;
shake well.
Pour (liquid) dressing over cabbage
mixture and toss.
Cover, and chill in the refrigerator
before serving.
Serves 6.
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Candied Yams
1 (1 lb. 1 oz.) can sweet potatoes, drained
1/2 cup brown sugar, packed
3 tablesppons butter
3 tablespoons whipping cream
1/2 teaspoon salt
In a medium saucepan,
combine the brown sugar,
butter and salt; cook over medium heat;
stirring constantly, until smooth & bubbly.
Add the drained sweet potatoes,
stir gently until glazed and heated through.
About 4 servings.
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Sweet Potato Casserole
3 cups mashed sweet potatoes
2 eggs, beaten
1 cup granulated sugar
1/2 cup milk
1 teaspoon vanilla extract
Put into a greased 1-1/2 quart size
casserole baking dish.
Topping:
3/4 cup brown sugar, packed
6 tablespoons butter, softened
6 tablespoons flour
1 cup chopped pecans
Add this ontop of the sweet potato mixture.
Cover and bake 35-40 minutes in a 350
degree oven.
Note: The last time I prepared this,
I used only 1 extra large size egg
(instead of 2).
I decreased the granulated sugar
to a 3/4 cup, and decreased the milk
to 1/4 cup, plus 2 tablespoons.
I also decreased the vanilla extract
to 3/4 tsp.
As for the topping, I decreased the
brown sugar to a 3/4 cup.
I only use 6 Tbsp. each of butter and flour,
and decreased the amount of pecans
to a 3/4 cup.
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Jimmy Dean's Stuffing
1 lb. Jimmy Dean's Pork Sausage
1 cup chopped scallions
1/2 cup thinly sliced celery
1/2 cup shredded cheddar cheese
1 1/2 teaspoons poultry seasoning
1/4 teaspoon black pepper
2 (14 1/2 oz.) cans chicken broth
3 eggs, beaten
1 (16 oz.) bag, plus 2 more slices
of bread, or 1/2 of a loaf (8 oz.)
white bread, and 1/2 of a loaf
(8 oz.) wheat bread
1 Tbsp. fresh parsley
(or) 1-1/2 tsp dried parsley
1/2 cup shredded cheddar cheese
Preheat oven to 350 degrees.
Cook pork sausage and drain thoroughly.
Combine sausage with the next 8 ingredients.
Put in a buttered roasting pan.
Bake uncovered 30 minutes;
then bake covered 30 minutes.
Remove and top with the parsley
and cheese; bake uncovered
10-15 minutes more.
Note: My sister once made this stuffing
for Thanksgiving, and I just "loved" it,
so I had to get this recipe from her.
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Pumpkin Cheesecake Pie
1 (8 oz.) pkg. cream cheese, softened
1 cup canned pumpkin
1/2 cup sugar
1 tsp. pumpkin pie spice
1 (8 oz.) cont. Cool Whip, thawed
1-9 inch (6 oz.) already-made graham
cracker pie crust
In a large mixing bowl, mix cream cheese,
canned pumpkin, sugar and pumpkin pie spice.
With an electric mixer, (on medium speed)
mix until smooth.
Gently fold in the thawed Cool Whip.
Spoon into graham cracker pie crust.
Refrigerate 3 hours, or until set.
Store leftover cheesecake in the refrigerator.
Makes 8 servings.
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Pumpkin Torte
( Read all the directions first )
Crust:
1 3/4 c. graham cracker crumbs (1 pkg.)
1/2 c. sugar
Mix & add 1/2 cup melted butter.
Pack lightly in a 13x9x2-inch baking pan.
Cheese Mixture:
Beat together 2 eggs, 3/4 c. sugar,
and an (8 oz.) pkg. cream cheese.
Pour over crust.
Bake at 350 degrees for 25 minutes.
Cool.
Pumpkin Mixture:
1-(16 oz.) can pumpkin, 3 egg yolks,
1/2 c. sugar, 1/2 c. milk, 1 tsp. salt,
and 1 tsp. cinnamon.
Cook until thick (5-10 minutes).
Take off heat.
Dissolve - 1 envelope unflavored gelatin
into 1/4 cup cold water.
Add to hot, cooked pumpkin mixture.
Beat 3 egg whites, add 1/4 cup sugar.
Fold into pumpkin mixture,
and pour ontop of already prepared crust.
Chill until firm.
Top with whipped cream.
This dessert may be frozen.
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