Christmas Snack Crackers

• 1 Tbsp garlic powder
• 1 Tbsp garlic salt (optional)
• 1 Tbsp dried dill
• 3/4 cup oil
• 1 package dry ranch dressing mix
• 1 lb box Cheez-It crackers

Mix first five ingredients thoroughly together and then add you box of crackers and stir and stir and stir!

For best result, wait about 24 hours before eating so that the flavors really have a chance to marry.  Plus, if you like chex-mix, try adding these tasty little crackers for added flavor.

YUM!

Pineapple Cheese Ball

• 11oz cream cheese (softened)

• 1 small can crushed pineapple (drained)

• 1/4 cup finely chopped green pepper

• 1/4 cup finely chopped onion

• 1/4 tsp garlic salt

• pecans, chopped

Mix together and form into a ball and then roll in chopped pecans.  Place in air tight container or plastic wrap and refrigerate over night.

This is really good served with triscuits. YUM!

Another Yummy Appetizer from Miss Debbie.

Miss Debbies Cranberry Delight Spread

Sis Debbie brought this one last Thanksgiving and it was a HIT!  Gotta try it!

• 1 8oz package cream cheese, softened
• 2 Tbsp frozen orange juice concentrate, thawed slightly
• zest of 1 orange
• 1 Tbsp sugar
• 1/8 tsp cinnamon
• 1/2 cup finely chopped pecans
• 1/2 cup chopped dried orange flavored cranberries

In a small mixing bowl, beat cream cheese, orange juice, orange zest and cinnamon on medium until fluffy.  Stir in cranberries and pecans.  Refrigerate for at least one hour before serving (preferably over night).  Serve with crackers or graham cracker snack sticks – YUMMY!!!

Mom’s Carrot Cake

Trust me on this one . . . anything that starts with “Mom” is the bomb!   My mom should have opened her own bakery – we would be ka-BLILLIONAIRS by now!!!

• 2 cups all purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp cinnamon

Sift together all these ingredients and set aside.

• 2 cup sugar
• 1 1/2 cup vegetable oil, (canola is preferred)
• 4 eggs

Beat all these ingredients well, and slowly add flour mixture.  Add the remaining ingredient.

• 3 cups grated carrots
• 2 cups chopped pecans (or walnuts)

Pour batter into 2 round cake pans, greased and floured.  Bake at 375 – 400 degree’s for 35  – 40 minutes.

Cream Cheese Frosting:

• 1 8oz cream cheese, soft
• 3/4 box powder sugar
• 1 tsp vanilla
• 1 stick butter

Cream butter and cream cheese, then add sugar and vanilla and beat well.

Note:  Let cakes cool before frosting and make sure to get some of that cream cheesiness in the middle layer too!  The less sugar used the better, apparently this recipe is a ‘consistancy’ sort of thing.  You want it thick enough to spread without pulling the cake apart while doing so.

No Kidding – this is a YUM, YUM, YUMMY!!!!

Mom’s famous Egg Nog

• 1 gallon whole milk (skim will make a much lower calorie version)
• 1/2 cup sugar
• 1 can sweetened condensed milk
• 1/4 tsp salt
• 1/4 tsp nutmeg
• 6 eggs, separated
• 2 tsp vanilla
• 1 Tbsp rum flavoring

Combine all but 1/2 cup of milk, 1/4 cup sugar, condensed milk, salt and nutmeg and heat on stove top just to boiling (but don’t let it boil), stirring constantly.  Beat eggs yokes and add to 1/2 cup milk, and then add to hot milk mixture SLOWLY – (this will keep your eggs from turning into scrambled egg nog), cook 1 – 2 minutes on medium heat and then add the vanilla and rum.  Beat egg whites and slowly add 1/4 cup sugar and 1 tsp vanilla.  Fold egg into egg nog mixture.  Sprinkle with nutmeg. Chill and serve hot or cold (I like it cold with a couple shots of kamora).

CHEERS! and HAPPY HOLIDAYS!!!

Squash Casserole

• 2 lbs cooked yellow neck squash
• 1 chopped onion
• 1 grated carrot
• 1 can cream of chicken soup
• 1 8oz sour cream
• 1 small can water chestnuts
• 2 tsp pimento
• 1 small package Pepperidge Farm cornmeal dressing mix (or Stove Top)
• 1 stick melted butter

Mix cooked squash, onion, carrot, soup, sour cream, water chestnuts and pimento.  Set aside.  Mix the dressing with melted butter and place in casserole dish.  Then add vegetable mixture.  Bake at 350 degrees for 20 minutes.

Recipe donated by Sister Mary Stella Davis, O.S.B.  Thank you Sister – this sounds wonderful and I think I may have to try it for a holiday side dish!

Hot Crab Dip

Got this one in my email today and even though I haven’t tried it yet, it looked to good not to add here:

 Crab cakes deconstructed and topped with cornbread.  By Aïda Mollenkamp

• 6 tablespoons mayonnaise
• 3 tablespoons Creole mustard
• 1 tablespoon horseradish cream
• 2 teaspoons Old Bay Seasoning
• 1/4 cup minced celery
• 1/4 cup minced onion
• Tabasco sauce, to taste
• 1 pound fresh crabmeat
• 1 cup coarsely crumbled cornbread

1. Heat the oven to 400°F and arrange a rack in middle. Place mayonnaise, mustard, horseradish cream, Old Bay, celery, and onion in a small bowl and mix until well combined. Season with salt and Tabasco sauce, add crab, and mix until well incorporated.
2. Place crab mixture in a 3-cup ovenproof dish and top with crumbled cornbread. Bake in the oven until golden brown, about 15 minutes. Serve immediately with toasts or celery sticks.

Call it deconstructed crab cakes if you will, but the addition of cornbread makes it much more than that.

What to buy: Creole mustard has a great heat and works well in this recipe. Substitute Dijon mustard if you can’t find it.  Horseradish cream is sometimes labeled “horseradish cream style” or “prepared horseradish.”

Game plan: The crab mix can be made up to a day ahead of time (just leave out the salt until you are ready to bake it).  This recipe was featured in our Thanksgiving Southern-Style

Plus this is a really cool site and even gives beverage pairing with this tasty little appetizer.

Hot Spinach Dip

• 2 packages chopped frozen spinach
• 1/4 cup flour
• 1/2 cup evaporated milk
• 2 Tbsp chopped onion
• 2 Tbsp butter
• 6 oz hot pepper cheese, grated
• 1/2 tsp pepper
• 3/4 tsp celery salt (or for less salt, just use celery powder)
• 1 large garlic clove, minced
• 1 Tbsp Worcestershire sauce

Cook spinach and drain, reserving 1/2 cup liquid.  Melt butter, add onions and saute until transparent.  Add flour, milk and spinach liquid.  Add seasoning and cheese.  Cook and stir until cheese is melted then add spinach.  Serve in chafing dish with corn chips or tortilla chips.  Try adding sour cream and or artichoke hearts also – YUUMMMY!

Fantasy Fudge

• 3 cups sugar
• 3/4 cup butter
• 1 5 oz can evaporated milk
• 1 12 oz package semi-sweet chocolate pieces
• 1 7 oz jar marshmallow creme
• 1 cup chopped nuts
• 1 tsp vanilla

Microwave:  Microwave butter in 4 quart bowl or casserole dish on high 1 minute or until melted.  Add sugar and milk, mix well.  Microwave 5 minutes or until mixture comes to a full rolling boil.  stirring thoroughly after 3 minutes, mixing well and scraping bowl after 3 minutes.  Stir in chocolate pieces until melted; continue as directed.  (If fudge is too soft after cooling, chill in fridge.)

Combine sugar, butter and milk in heavy 1 1/2 to 3 quart saucepan; bring to full rolling boil, stirring constantly.  Continue boiling 5 minutes over medium heat or until candy thermometer reaches 235 degrees, stirring constantly to prevent scorching.  Remove from heat; stir in chocolate until melted.  Add remaining ingredients; beat until well blended.  Pour into greased 13×9 inch baking pans.  Cool at room temperature; cut into squares and you better stand back.  The family has been listening and smelling everything you’ve been up for a while now and their ready to devour!

Note:  Do not substitute sweetened condensed milk for evaporated milk.  But you can omit nuts or substitute 1 cup peanut butter.

Party Feta Appetizers

Combine all of the following:

• 1/2 cup mayonnaise
• 1/3 cup crumbled feta cheese
• 1 Tbsp finely chopped green onion
• 1 Tbsp finely chopped green bell pepper
• 1 Tbsp finely chopped red bell pepper

Toast one side of 12 mini rye bread slices.

Spread mayo mixture onto untoasted side of bread and broil 1 1/2 to 2 minutes or until lightly browned and bubbly.