Holiday Recipes
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created just for special groups that I personally invite. Like you, I hope
you all like it and use it often.
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Be patient, it is still under construction, well it
always be to some extent. Updated last date:
12/24/08
Christmas
Squash
Casserole
8-10
yellow squash washed and cut into on inch slices.
One
onion cut into half and sliced into wedges.
Grate
one medium carrot into slaw consistency.
Put
in steamer and cook until tender. 10 minutes. Or boil in just a bit of
water. I like to steam them. Set aside to cool. Then mix together on can
of Cream of Chicken soup and 1 8oz Tub of Sour Cream. Mash up the squash,
onion and carrots. Pour off excess water. Add soup and sour cream mixture.
Season to taste with salt and pepper. I have used a bit of cream cheese in
a pinch. Take a package of Pepperidge Farm herbed stuffing mix and
sprinkle on the bottom of the casserole dish. Layer mixture of squash and
stuffing mix for 3 layers. Top with more stuffing mix. Bake at 350 degrees
for about 45 minutes.
Egg
Nog Serves 16
6
eggs
1
c. sugar
1
c. milk
1
c. dark rum (opt.)
1
tsp. vanilla extract
3
c. heavy cream
Nutmeg
Beat
eggs well. Gradually beat in sugar and continue beating until foamy. Stir
in milk, rum and vanilla. Beat cream until just thickened. Gently fold
cream into egg mixture. Refrigerate. Sprinkle with nutmeg before
serving.
Horseradish
Sauce
1/2
cup bread crumbs
1/2
cup grated horseradish
1-1/2
cups milk
3
tablespoons butter
1/2
teaspoon salt
1/8
teaspoon pepper
Mix
all together and let stand for 2 hours. Cook 20 minutes over very low
heat. Stir in butter, salt and pepper.
Baked
Honey Ham
1
Ham 5 lbs.
1
quart of cider
1
cup honey
Slash
fat on ham with knife and place in roasting pan. Roast for about 3-3-1/2
hours. Remove from oven about 1/2 hour before done. Cut off all the skin.
Score into diamond shapes cutting only about 1/4" deep and pour honey over
top evenly. Place back in oven until glaze browns. Remove from oven and
let stand for 15 minutes before slicing.
Roast
Goose
1
Goose 10-12 lbs.
10
slices stale white bread, broken into small pieces
2
cups chopped onions
2
tablespoons melted butter
3
egg yolks
8
tablespoons sage, chopped finely
flour
giblet
cooking liquid* or chicken stock
salt
and pepper
Clean
goose thoroughly, removing giblets and extra patches of fat. Combine
bread, onions, butter, egg yolks and sage. Pack into goose loosely. Prick
outside of goose all over. Place in oven in middle of rack. Roast for 1
hour. Pour off fat every 20 minutes. Roast until tender about 2-1/2 hours
more. Set on plate for about 20 minutes before
carving.
Gravy:
Pour
off all but 2 tablespoons of fat. Place roasting pan on top of stove and
scrape bottom. Whisk in enough flour to make thick paste. Slowly stir in
enough liquid to make thin gravy. Continue to simmer until gravy thickens.
Season to taste with salt and pepper. *Simmer neck and giblets in 4 cups
of water for 1-1/2 hours. Strain.
Sweet
Potato Pie Makes 2 pies
1
stick margarine (4ounces) 2 cups sweet potatoes, mashed 2 cups sugar 1
small can evaporated milk 2 pie crusts, unbaked 1 teaspoon vanilla 3 eggs
1 1/2 teaspoons cinnamon Mix potatoes, sugar and margarine well. Add other
ingredients and mix well. Pour into crusts. Bake 1 hour at
350°
Christmas
Plum Pudding
1
cup hot milk
1
cup bread crumbs
1/2
cup sugar
4
egg yolks
1/2
pound raisins
1/4
chopped figs
2
ounces citron, cut fine
1/3
lb chopped suet
1/4
cup wine, grape juice or currant jelly
1
teaspoon nutmeg
3/4
teaspoon cinnamon
1/4
teaspoon clove
1/4
teaspoon mace
1-1/2
teaspoons salt
4
egg whites
Mix
bread crumbs in hot milk and let stand till cool. Next, add the sugar, egg
yolks, raisins, figs and citron and chopped suet. Mix together well. Stir
in rest of the ingredients except for the egg whites. Beat egg whites
until stiff and stir in. Steam for about 6 hours. Just before serving,
pour 1/4 cup warmed brandy over it and light with a match--carry to table
flaming.
PLUM
BREAD (1 loaf)
The
toughest part of this recipe is finding the canned plums in the grocery
store! 2 one-pound cans (or 1 1-pound,13-ounce can) purple plums, drained.
Remove the pits and mash the plums with a potato masher. Place the pulp in
a saucepan over medium heat, and add 1 stick butter, stirring until just
melted. It's better if the mixture is not too hot... I usually heat the
plum pulp, then remove from the heat, add the butter and start stirring.
Transfer the mixture to a LARGE mixing bowl. Stir in 2 tsp baking soda.
The mixture is going to FOAM up and turn a yucky shade of GREY. This is
normal. Let the mixture cool to just lukewarm (barely warm to the touch).
Add 2 cups flour 1 cup sugar 1/2 tsp salt 1/2 tsp ground cinnamon 1/2 tsp
ground cloves 1/2 cup seedless WHITE raisins 3/4 cup chopped walnuts Bake
at 350* 70-80 minutes. Test by pressing the center to see if it's firm.
Let the bread cool for one hour in the pan, then turn it out of the pan
and let it cool completely on a rack. The bread is best served warm (slice
it first, wrap in foil, then heat in a low (300*) oven... or zap in the
micro). Very nice with cream cheese. Use whipped cream cheese - it spreads
better. It will keep for about 1 week at room temp; it will keep in the
fridge for a couple weeks; or you can freeze
it.
Church
Window Cookies - Makes 50-60 cookies
Melt
1 stick margarine and 1 12 oz package of chocolate chips. Let cool (so it
doesn't melt the marshmallows, but is still soft). Then pour over 1 bag of
colored mini marshmallows. Add 1 c. chopped nuts and stir until all is
well coated with chocolate. Lay 3 pieces of wax paper on the counter.
Divide a 7 oz bag of sweetened (Baker's) coconut between the 3 pieces of
wax paper and spread out. Then divide the cookie mix between the 3 sheets.
Form into a log, and coat the outside of the log with the shredded
coconut. (Use the wax paper to help you roll and shape the logs--it will
keep it a Little bit less messy) Roll each log tightly in wax paper and
refrigerate until firm. Slice into 1" rounds when ready to serve. They
look like miniature stained glass windows.
Holiday
Shortbread cookie
Bake
your favorite shortbread recipe. Cover over with melted white chocolate.
While still wet cover heavily with finely crushed peppermint candies. All
done! Just be sure to Really smash up the candies. I use a baby sledge
hammer and a heavy duty freezer bag.
Microwave
Peanut Brittle Yield:
About 4 dozen pieces
No
checking with a candy thermometer at all. I do recommend if you are making
several batches in a row to check in microwave window about 30 seconds
before the normal time ends, because the microwave gets a little warm
inside, and the brittle might get a little too brown. Even if it is a
little brown, it's still wonderful! 1/2 cup light corn syrup 1 cup sugar
Dash of salt 1 1/2 cups raw shelled Spanish peanuts (I use Spanish peanuts
that come in a can.) 1 teaspoon vanilla 1 tablespoon margarine 1 teaspoon
baking soda In a 1 1/2 quart micro-proof measuring bowl, mix syrup, sugar,
salt and peanuts. Microwave on high for 8 minutes. Stir in vanilla,
margarine and baking soda. Pour onto a greased cookie sheet and spread 1/4
inch thick. Cool and break into serving
pieces.
Holiday
Sugar Cookies Makes
about 7 dozen.
1
c butter or margarine 3/4 c firmly packed light brown sugar 3/4 c
granulated sugar 2 eggs 2 tbsp milk 2 tsp vanilla extract 4 c all-purpose
flour 2 1/2 tsp baking powder 1 tsp salt Combine butter and sugars; beat
until fluffy. Add eggs, milk and vanilla; beat well. Combine flour, baking
powder and salt; stir into batter. Cover and chill 3 to 4 hours. Roll out
about one-third of the dough to 1/8" thickness on lightly floured board.
Cut into desired shapes. Bake at 375 on ungreased cookie sheet for 8 to 10
minutes, or until done. Cool. Decorate as
desired.
Painted
Cookies
The
dough can be made ahead and keep for several days chilled in the fridge if
necessary. 1/2 cup butter (use real butter) 3/4 cup sugar 1 egg or 2 egg
yolks 1/2 tsp. vanilla 1 tblsp. milk 1-1/2 cups flour 1/4 tsp. salt 1/4
tsp. baking powder decorating sugar Cream butter until light and fluffy.
Beat in sugar. Add eggs and vanilla and beat thoroughly. Add milk and mix
well. Sift dry ingredients together. Stir dry ingredients into butter
mixture and blend well. CHILL dough in sections wrapped in waxed paper 1
hour or more. Preheat oven to 375°. Roll onto floured surface with floured
rolling pin to 1/4 inch thick. Cut out with floured cookie cutters.
Decorate with egg yolk paint (see below) and decorating sugar before
baking on cookie sheets. Bake about 8 mins. Egg Yolk Paint 1 egg yolk for
each color desired food coloring Beat egg yolk in cup with fork. Add
desired food coloring combination until well blended. Paint with pastry
brush.
Santa
Lucia Buns
1
cup milk 1/2 teaspoon saffron- powdered or strands Scald milk with the
saffron. 1/2 cup butter 1/2 cup sugar Mix into milk and then let cool. 1/4
to 1/2 cup lukewarm water two packages yeast Stir yeast into water in
large bowl. Add cooled milk mixture to yeast. 7 cups all-purpose flour Mix
one half (3&1/2 cups) into milk mixture in bowl. 2 eggs 1/2 to
1&1/2 cups raisins 1/2 to 1 cup ground almonds Stir into dough. Mix in
remaining flour until dough is not too sticky. Knead at least 5 minutes.
Cover with plastic wrap or oil bowl and dough and cover with a cloth. Let
rise in a warm place until at least doubled in size. Beat dough down and
shape: for Lucia cats roll out dough, cut slices, roll these into ½ inch
thick and 5-7 inch long ropes, cross two of these, and curl the four ends
around raisins. For larger loaves make larger dough ropes and braid them
or shape as large Lucia cats. 1 egg 1 tablespoon water Beat together.
Brush tops of shaped dough with egg water mix. Let shaped dough rise in
warm place until doubled in size. Bake at 400 F for small rolls- 10-20
minutes- and 350 F for larger breads- 20 to 45 minutes. Bread is done when
top is rich yellow brown but tapping on bread does not dent it- that is it
is no longer doughy inside. Avoid overbaking. Bread machine: 1 c milk, ½-
tsp saffron, 3/8 c each sugar; butter, 5¼ c flour, 1 ½ eggs, ½+ c raisins
and ground almonds, 2+ tsp yeast; make/paint 2 braids and bake 350 for 20
min Here's a pie I make that is so simple. Even my pie hating sister and
daughter love it. Make your pastry or buy frozen pie shells. Put 1 large
can of pears (juice and all) plus 2 -3 apples cored, peeled, and sliced
into a large bowl. Add about 1 tbsp of flour, 1/4 cup brown sugar and stir
it all up, breaking up large pieces. Almost forgot the cinnamon. To your
taste, I'm quite generous, perhaps 1/2 tbsp. Pour into pie shell, and you
may have enough for 2 pies depending on can size and size of apples. Put
on top pastry poke in some air holes then put in a 450 degree oven for 10
minutes then lower to 325 for 40 minutes.
Holiday
Wreaths
6
cups corn flakes 1 bag mini marshmallows 1 stick butter + a few extra Tbs
Green food coloring red cinnamon candies Melt butter in a large saucepan
over medium heat. Add marshmallows; stir until completely melted. Remove
from heat; stir in 6-8 drops of food coloring. Stir in corn flakes one cup
at a time. Use extra butter to coat your hands to shape into either
individual sized wreaths or one large wreath. Decorate with red candies;
you could also use red icing to make ribbons &
bows.
Rum
Balls
12
oz. semi-sweet choc. chips (350 gr.) melted WITH 1/2 cup almond paste add
1 cup sour cream and stir Combine: 8 cu vanilla wafers crushed fine (buy
at bulk store, or use 4 boxes of wafers crushed in blender) 3 cups icing
sugar 1 1/2 cups melted butter 2/3 cups cocoa 1 1/2 cup white rum ( I use
a lot less--maybe 3/4 cup) 2 cup pecans chopped fine Add chocolate and
almond paste mixture and Refrigerate to cool. Then roll into one inch
balls and roll balls in choc sprinkles (I'm not really sure how much you
need to buy.) Put balls in small decorative paper cups made for homemade
candies, etc. Makes quite a few depending on size
Baklava
1
lb butter, melted
1
lb phyllo pastry leaves
1
lb walnuts, Shelled, chopped
2/3-cup
sugar
1
egg
1/4-cup
breadcrumbs - plain
2
teaspoons cinnamon, ground
1-teaspoon
allspice
3
dozen whole cloves
SYRUP:
1-cup
honey
1
1/2 cups water
2
cups sugar
2
cinnamon sticks
1
teaspoon orange rind, grated
Teaspoon
vanilla extract
Combine
all ingredients for syrup in saucepan, bring to boil, simmer for 10 min.,
strain, and allow cooling. Mix egg, sugar, cinnamon and allspice together.
Coarsely grind or chop walnuts; mix thoroughly with breadcrumbs and egg,
sugar, cinnamon, allspice mixture. Brush a 9"x13"x2" pan with butter; lay
sheet of phyllo in bottom; brush with butter; cover with another sheet of
phyllo; brush with butter, and repeat process until you have used a dozen
sheets. Then spread 1 thin layer of nut mixture on top of phyllo; cover
with sheet of phyllo; brush with butter; cover with another layer of nuts
and repeat process until all nuts are used. Cover with remaining phyllo
sheets; brush each sheet with butter. With a very sharp knife, cut the top
phyllo sheets into triangles (cutting diagonally across pan). Insert clove
in center of each triangle. Bake (350 degrees F.) for 1 hr. until baklava
is evenly browned. Remove from oven; pour cooled syrup evenly over it, so
that it penetrates the layers. Cool several hours before serving.
Decorator
cake icing
1
cup of Crisco shortening (Crisco is best because it is whitest, but you
can use other brands of shortening)
2
lbs powdered sugar
1
tsp Vanilla flavoring(clear is best)
1
tsp salt
3/4
cups flour
3/4
cups ICE COLD water
Cream
shortening and flour until it is creamy. Slowly add ice water and half of
the powdered sugar. Then add salt and vanilla. Mix well. Add remaining
powdered sugar and mix well. This icing tastes delicious and looks great
on cakes. When decorating, if icing seems too soft, a few minutes in the
fridge will help it firm up for easier decorating. Icing can be stored in
covered container in the fridge for up to 2 weeks. It is also great for
cupcakes and cookies.
Gingerbread
1
box plain yellow cake mix 1 can pie filling 3 eggs
Mix
all ingredients together, bake in 13x9 pan that has been sprayed with
non-stick spray, about 35 minutes, or until cake springs back when lightly
touched, at 350 degrees. (Jen’s note: unsure what type of pie
filling they are asking for here)
Gingerbread
Cake
1
box gingerbread cake mix 1 can apple pie filling 2 eggs I only use 2 eggs
in this one, because gingerbread cake mix that I use makes a 9x9 pan,
instead of 13x9 like a regular cake mix. I usually run a knife through the
pie filling (while still in the can) because the apples are usually in
large chunks. Mix and bake as above, still using a 13x9 pan, but reducing
cooking time to 20-25 minutes, or until cake springs back when lightly
touched.
Rum
Balls
4
C Graham Cracker Crumbs 6 T Cocoa (baking) 2 C sifted Powdered Sugar 2 C
finely chopped nuts (Pecans) 1/4 tsp Salt 1 C light Corn Syrup 1/2 C Rum
or Brandy Mix dry ingredients together first. Blend corn syrup and rum
together and mix into dry ingredients until when the consistency is
correct. Stop when it holds together well. Roll into 1" balls, then roll
in powdered sugar twice. Set aside in a tin for at least 12 hours to
ripen. This recipe is a tremendous arm/hand workout as the dough is
very
thick so it can hold together. I also recommend taking off any rings and
bracelets you have on, it's not much fun trying to get it out of the many
hiding spots of jewelry (trust me on this)
Chanukah
cookies (from The Settlement Cookbook, page 151)
The
dough handles easily and it works just as well with cookie cutters with
intricate designs or simple outlines. Children love to help make these
cookies!
1/2
cup butter
1
cup sugar
1
egg, beaten
1/4
cup milk
1/4
teaspoon vanilla, nutmeg, or any other flavoring
2
cups flour (about)
2
teaspoons baking powder
Cream
the butter and sugar. Add the egg, milk, and flavoring. Sift flour. Mix
baking powder with 1 cup flour, combine mixtures, then add the rest of the
flour. Chill. Roll on floured board 1/4 inch thick. Cut into desired
shapes. Sprinkle with sugar, cinnamon, chopped nuts. Bake in a moderately
hot oven, 375º F. for 8 to 10 minutes.
Notes:
Flour the cookie cutters to keep them from sticking to the dough. Also,
flour the rolling pin and if necessary, gently flour the top surface of
the dough.
If
using cookie cutters with a detailed surface design, don't sprinkle
anything on top of the cookies.
You
can emphasize the lines of the design with colored gel decorative icing.
You can buy the small tubes of gel icing in the supermarket. It looks
nice, but the tubes are expensive, and you have to allow a day for the
icing to dry before you can stack the
cookies.
Milk
Free Snickerdoodles
Makes about 4 doz. Cookies
1
1/2 cups Baker's Sugar (the superfine granulated sugar) 1/2 cup Trader
Joe's Natural Margarine 1/2 cup Fleishmann's Unsalted Margarine 2 eggs 2
3/4 cup unbleached all purpose flour 2 tsp. Cream of Tartar 1 tsp. Baking
soda 1/4 tsp. Salt Cinnamon Sugar Mixture: 1/4 cup Baker's Sugar 2 tsp.
Ground cinnamon Mix sugar and cinnamon. And set aside. Preheat Oven to
400. Mix 1 1/2 sugar, the margarines and eggs in a large bowl. Stir in
flour, cream of tartar, baking soda, and salt. Shape dough into 1 1/4 inch
balls. Roll balls in Cinnamon Sugar mixture. Place 2 inches apart onto
ungreased cookie sheet. Bake 8-10 minutes or until set. Remove from cookie
sheet to wire rack.
Gingerbread:
Straight from Betty Crocker
1
cup packed brown sugar 1/3 cup shortening 1 1/2 cups dark molasses 2/3 cup
cold water 7 cups all-purpose flour * 2 tsp. baking soda 2 tsp. ground
ginger 1/2 tsp. salt 1 tsp. ground allspice 1 tsp. ground cloves 1 tsp.
ground cinnamon * if using self-rising flour, omit soda and salt. Mix
brown sugar, shortening, molasses and water. Stir in remaining
ingredients. Cover and refrigerate at least two hours. Heat oven to 350.
Grease cookie sheet lightly. Roll about 1/4 of the dough about 1/4 inch
thick on floured board. Cut with floured gingerbread cutter or other
favorite cutter. Place about 2 inches apart on cookie sheet. Bake 10 to 12
minutes or until no indentation remains when touched; cool. Decorate with
colored frosting (see Creamy Vanilla Frosting below), colored sugar and
candies if desired. About 2 1/2 dozen 2 1/2-inch cookies; 185 calories per
cookie. That's the actual recipe. I tend to roll the dough a bit on the
thick side - the cookies come out almost cake-like. The mess is HUGE but
pretty quick to pick up if you sweep all the leftover flour off the
counter BEFORE you add a wet sponge to the process. My best memories of
high school include my brother, sister and I carefully frosting 2 or 3
cookies - and then doing an insane slapdash job with frosting and sugar
sprinkles.
White
Cookies
1
cup sugar 1/2 cup margarine or shortening 1 egg 1 tsp vanilla, lemon,
orange, or almond extract (Which ever suits your fancy!) 2 1/2 cups flour
2 tsp baking powder scant tsp. of salt 1/4 cup milk Cream sugar and
margarine/shortening. Add egg and extract. Combine dry ingredients and add
to sugar mixture. Add the milk last, sometimes you don't need all of it!
Roll out and cut with your favorite cookie cutters. Roll it thicker for
soft cookies, thinner for crispy ones. Bake on a lightly greased cookie
sheet for 8-10 minutes at 375 degrees. Decorate when completely cooled.
Variation: This recipe makes very pretty stained glass cookies. When you
cut them out, cut a shape out of the center of the cookies too. Place the
dough "window frames" on a foil lined baking sheet. Bake for 4 minutes
then remove from oven and fill the "windows" with crushed hard candies.
I've used jolly ranchers and life savers (the fruity ones) with good
results. Return cookies to the oven and bake until cookies are done and
candy is melted. Let cookies cool on the baking sheet until the candy
hardens, then gently peel off of the foil. Beautiful!
Marbled
chocolate with peppermint
Crush
6-8 candy canes (depending on how pepper-minty you like your candy) -
Unwrap your candy canes and put them in a zip lock bag. Wrap a towel
around it and smash them with a hammer!
Melt
2 16oz bags of your favorite chocolate chips. Can do this in a small
sauce pan over another sauce pan of water resting the top pan in the one
with water. (basically a double boiler) This might be able to be
done in the microwave, but have never tried it. Stir
often.
While
melting the chocolate chips, also melt 1 16 oz. bag of white chocolate
chips. Now this sounds stressful, but its really not, because if you wait
until the chocolate chips are about half melted, the white ones will not
be ready until you need them. Also, stir often.
When
the chocolate chips are completely melted, add the peppermint. Mix well
and spread evenly on a cookie sheet. When the white chocolate is
completely melted, drop by spoonfuls onto the chocolate and swirl with a
knife or chop stick.
Put in fridge until hard.
Break apart and put in cute bags or tins as gifts.
This is incredibly easy and looks amazing. It tastes good
too.
Christmas Wreath cookies
1 package of marshmallows
3 t. margarine
6 c. Corn Flakes green food coloring red candy
decorations or red cinnamon candies frosting (optional)
Melt margarine and marshmallows in non-stick pot.
Stir until smooth and all marshmallows are melted.
Stir in green food coloring until desired color.
Color will be lighter on cookies since it will be a clear syrup over light
brown flakes.
Carefully fold in corn flakes until all combined.
Cool to touch then take a portion of mixture about
the size of a golf ball and put on greased cookie sheet or parchment paper
and flatten slightly and make a hole in the center.
Decorate with red candies to represent holly berries.
You may also choose to just make a bow from frosting with or without the
red candies.
Rudolph/Reindeer Cookies
Rolls of Bake and Serve Cookie Dough- Find them in
the refrigerated section, choose sugar cookies or any you like.
Package of small baby sized pretzels- the curved kind
Package of colored M&Ms Some need to be red.
Instructions: Slice the cookie dough into individual
cookies and place on a non stick cookie sheet. (or use Pam or grease it)
Gently pinch the middle of each circle. Now you have a more oval shape
that is slightly indented on each side. It's looking more like a face
shape. Press two baby pretzels into the dough at the top. Rudolph has antlers now. Press 2
M&Ms into the face for his eyes, and of course one red M&M towards
the bottom of the face for his nose. Bake according to the package
directions on the cookies.
Christmas Kisses
Cindy, These are a big hit and simple! 1 cup sugar 1
cup light karo syrup Bring to a boil. Remove from heat Add 2 cups creamy
peanut butter. Stir, add 4 cups Special K. Drop by teaspoon on waxed
paper. Add Hershey’s kiss on top (best to unwrap all the kisses before you
Triple the ginger cookies
Not for the fainthearted- we joke that eating these
will make you drug test positive 3/4 cup butter 1 cup packed brown sugar 1
egg 1/4 cup molasses 2 1/4 cups all-purpose flour 2 teaspoons ground
ginger 2 teaspoons baking soda 1/2 teaspoon salt 1 1/2 tablespoons minced
fresh ginger root 1/2 cup chopped crystallized ginger (works much better
if fairly dry) 1. In a large bowl, cream together the butter and brown
sugar until smooth. Beat in the egg and molasses. Combine the flour,
ground ginger, baking soda, and salt; stir into the molasses mixture using
a wooden spoon. Mix in the fresh and crystallized gingers. Cover, and
refrigerate dough for at least 2 hours, or overnight. 2. Preheat oven to
350 degrees F (175 degrees C). Shape dough into 1 inch balls, and place
about 2 inches apart onto ungreased cookie sheet. 3. Bake for 10 minutes
in the preheated oven, or until lightly browned. Cool on wire racks.
----------------------------------------------------------------------------------------------------------------------------------------------------------------------------
Great Food
Gifts!
Café espresso mix (great as gift)
powdered milk
a jar(8oz) of instant coffee(decaf or
reg)
Nestles Quik chocolate milk powder
This is so simple. I take the jar of coffee and pour
it into a mixing bowl. Then I use it as the measuring cup, because this is
a proportional recipe and the jar is the guide. Then I add two jars of the
Chocolate Milk Powder(Nestles Quik) and three jars of powdered milk. You
can stir this up with a spoon and scoop out 1/4 of a cup for each mug you
make. I keep it in a glass canister with the 1/4 cup scoop in it. It also
makes a great Holiday Gift! If you use a less expensive/coarser powdered
milk, you can put all of it into a food processor/blender and mix it
better. I have even used the Hazelnut instant coffee and it is great too.
I did purchase some really fancy chocolate milk mix once and it didn't
taste as well Nestles. LOL This is a great no cook recipe for a gift! Put
in a glass jar, pretty mug lined with plastic wrap, add directions, a
measuring spoon and a bow and you have a nice little
gift.
Hot Chocolate Mix (put into container for Gifts)
3 cups powdered milk
1/2 cup cocoa
3/4 cup sugar Dash of salt
Sift the ingredients into a large bowl. Pack the mix
into an airtight container. I did this one year, but attached plastic
spoons that had been dipped in chocolate as a fun treat!
Attach these written instructions to the
Jar--
Hot Chocolate Serves 1
4 tablespoons Hot Chocolate Mix
8 ounces boiling water
Marshmallows or whipped cream
Place the Hot Chocolate Mix into a mug. Pour in the
boiling water. Stir until the Chocolate mix is dissolved. Garnish with
marshmallows or whipped cream.
Spiced Cranberry Cider Mix (put into container for Gifts)
This spicy cider tastes delicious after winter sports,
so here's just the gift for a hostess on a ski vacation.
1/2 cup dried cranberries
12 cinnamon sticks
1/2 tsp. crushed whole cloves
2 Tbsp. whole allspice
In a small bowl, stir the cranberries and spices
together. Store in an airtight container.
Attach these written instructions to the
Jar--
Spiced Cranberry Cider
Mix Serves 12 to 14
2 quarts apple cider
1 quart water
1 package Spiced Cranberry Cider Mix
2 oranges, sliced
In a large saucepan combine the cider, water, and
Spiced Cranberry Cider Mix. Heat through but do not boil. Add most of the
orange slices. Serve warm, garnished with the remaining orange
slices.
Pizza Dough Mix (put into container for Gifts)
2 3/4 cups bread flour
1 package (1 Tbsp.) active dry yeast
2 tsp. salt
In a medium bowl, combine all the ingredients. Place
the mix in an airtight container.
Attach these written instructions to the
Jar
Pizza Makes 2 12-inch pizzas
1 package Pizza Dough Mix
2 Tbsp. olive oil
1 cup warm water
1 cup tomato sauce
1/2 cup grated mozzarella cheese
1/3 cup freshly grated Parmesan
1 tsp. crushed oregano
Place the Pizza Dough Mix in a large bowl & add
the oil and water. Beat with a wooden spoon or dough hook until mixture
forms a ball. Turn out onto a floured board and knead for 5 minutes.
Transfer to a greased bowl and let the dough rise for 90 minutes. Divide
the dough in half and pat into two 12-inch circles. For thin crust, fill
and bake the pizzas now. For thicker crust, let pizzas rise 30 to 45
minutes. Top the pizza dough with tomato sauce, cheeses of your choice,
crushed oregano, and olive oil drizzled over the pizzas. Preheat the oven
and bake at 425 degrees F for 20 to 25 minutes. Let stand 5
minutes.
California Corn Bread Mix (put into container for Gifts)
2 cups Bisquick baking mix
1/2 cup cornmeal
1/2 cup sugar
1 Tbsp. baking powder
In a large glass or ceramic bowl, stir all the
ingredients together. Store in an airtight container.
Attach these written instructions to the
Jar--
California Corn Bread Serves 4 to 6
1 package California Corn Bread Mix
2 eggs
1 cup milk
1/2 cup butter, melted
Preheat the oven to 350 degrees F. Place the corn
bread mix in a large mixing bowl and add the eggs, milk and butter. Blend
until the mixture is smooth. Poor into a greased 8-inch baking pan and
bake for 30 minutes.
Ginger Spice Muffin Mix (put into container for Gifts)
1 3/4 cups flour
2 Tbsp. sugar
3 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/2 tsp. salt
Combine all the ingredients in a medium bowl. Store
the mixture in an airtight container.
Attach these written instructions to the
Jar--
Ginger Spice Muffins Makes 1 dozen
1 pkg. Ginger Spice Muffin Mix
1/4 cup butter, melted
1 egg
1 tsp. vanilla
1 cup milk
Preheat the oven to 400 degrees F, and grease 12
muffin tins. In a large bowl, combine the muffin mix with the butter, egg,
vanilla and milk Stir the mixture until the ingredients are blended. Do
not over mix. The batter will be lumpy. Fill muffin tins 2/3 full, and
bake for 15 minutes.
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Easter and Devilled
Eggs
To hard-cook: place eggs in single layer in saucepan.
Add enough tap water to come at least 1 inch above eggs. Cover. Quickly
bring just to boiling. Turn off heat. If necessary, remove pan from burner
to prevent further boiling. Let eggs stand, covered, in the hot water, 15
minutes for Large eggs (about 18 minutes for Extra Large eggs and about 12
minutes for Medium). Immediately run cold water over eggs or place them in
ice water until completely cooled. Very cold eggs are a key to stopping
the cooking and ease peeling.
To remove shell: crackle it by tapping gently all
over. Roll egg between hands to loosen shell. Then peel, starting at large
end. Hold egg under running cold water or dip in bowl of water to help
ease off shell.
Basic devilled egg recipe Makes 2 dozen appetizers (enough for two
variations).
12 hard-cooked eggs, peeled
1/4 cup (50 mL) mayonnaise
2 tsp (10 mL) dijonnaise
Pinch of salt and pepper
Cut eggs in half lengthwise. Remove yolks. With fork,
mash yolks; add mayonnaise, dijonnaise, salt and pepper. Divide amount in
half. To each half, add the ingredients for one of the variations below.
Refill whites with yolk mixture and garnish as directed. Serve immediately
or store, covered, in refrigerator. Use within 3 days.
Herbed Eggs Makes 1 dozen.
To half of stuffing, add 1 tbsp (15 mL) each minced
fresh chives and minced fresh parsley, and a pinch each dried tarragon and
garlic powder. Garnish with cherry tomato wedges.
California-Style Eggs Makes 1 dozen.
To half of stuffing, add 1 tbsp (15 mL) minced
sun-dried tomatoes, 2 tsp (10 mL) minced fresh basil or 1/4 tsp (1 mL)
dried basil and a dash of balsamic vinegar. Garnish with sun-dried
tomatoes and parsley.
Deviled Eggs with Mustard
Place eggs in a saucepan of cold water. Bring eggs to
a rapid boil. Cover and remove from heat and let stand for 15 minutes.
Remove eggs from pan and place in a bowl of ice water. When cool enough to
handle, shell each egg and cut in half lengthwise. Remove yokes from eggs
and place in small bowl with enough mayonnaise to mix. Add a spicy mustard
(to taste), and refill each egg half. Sprinkle tops with paprika, cover
and refrigerate until ready to serve.
Gratinéed Deviled Eggs For six to eight.
Ingredients: Eight 9-minute hard-cooked eggs
2 tablespoons Dijon mustard
3 tablespoons heavy cream
2 tablespoons minced shallot
1 tablespoon white wine vinegar, plus a little
extra
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh tarragon
Salt to taste
Freshly ground white pepper to taste
Soft unsalted butter
Preheat the broiler.
How: Peel the eggs and slice them in half lengthwise.
Remove the yolks and place in a small mixing bowl. Blend the yolks with
the mustard, cream, shallot, vinegar, chives, tarragon, salt, and white
pepper. Place the yolk mixture in a piping bag and pipe into the whites,
or use a spoon to fill the egg whites with the mixture. The stuffing
should sit high and fluffy on the egg whites. Place the stuffed eggs in a
baking dish or on a baking sheet and dot each egg with a little softened
butter and a drop of vinegar. Broil the egg halves until the tops are
lightly golden and gratinéed, 4 to 7 minutes. This is a fairly fast
procedure; keep a close eye on the eggs or they may burn. Remove the eggs
from the broiler and serve at once. We serve little antipasto plates
of olives, roasted peppers, salami, pickles, and bread to accompany these
pretty eggs.
Devilled Eggs
8 hard boiled eggs
1/2 tsp. salt
1 tsp. dry mustard
dash of cayenne
2 tsp. melted butter
1 tbsp. minced onion
Boil, cool, & peel eggs. Cut eggs in half
lengthwise & remove yolks. Place yolks in a bowl & mix with other
ingredients. Place filling back into egg white shells. Sprinkle with
paprika for color.
Devilled Egg Yield: 12 single servings
6 Eggs; hard boiled
1/2 ts Dry mustard -=OR=- 2 tb Prepared mustard
1/2 ts Salt
Pepper & paprika
Other variations: 1 tb Chili sauce, Onion juice, Dill,
Parsley, if liked
Peel eggs and slice long ways. Carefully remove yolks,
so as not to tear whites. Put yolks in a bowl and mash with fork, making a
paste. Mix remaining ingredients with yolks and blend till quite smooth.
Lightly pile yolks back into egg whites. Chill
American Egg Board online:
6 hard-cooked eggs·
2 tablespoons mayonnaise, sour· cream or plain yogurt
3/4 teaspoon prepared mustard·
1/2 teaspoon· lemon juice, herb or seasoning blend
1/4 teaspoon salt, optional·
1/8· teaspoon pepper
Cut eggs in half lengthwise. Remove yolks and set
whites aside. Mash yolks with fork. Stir in remaining ingredients until
well blended. Refill whites, using about 1 tablespoon yolk mixture for
each egg half. Chill to blend flavors. Or,
Place yolks in 1-quart food storage
bag.
Add remaining filling ingredients. Press out
air.
Seal bag. Knead until yolk mixture is well
blended.
Push yolk mixture toward corner. Snip about 1/2 inch
off corner. Squeezing bag gently, fill reserved whites with yolk mixture.
Chill to blend flavors.
Ever-So-Easy Deviled Eggs
6 hard-cooked eggs
1/3 cup (2.66 oz.)· Reduced-fat sour cream
1/3 cup (1.33 oz.) reduced-fat shredded cheese with·
taco seasoning or Cheddar cheese·
3 tablespoons minced green onions· with tops,
additional minced green onions, optional
Pimiento strips· or parsley leaves,
optional
Assemble: Cut eggs in half lengthwise. Remove yolks.
Set whites aside. Mash yolks with fork. Stir in sour cream, cheese and 3
tablespoons onions. Refill whites, using 1 heaping tablespoon yolk mixture
for each egg half.
Garnish with additional onions and pimiento, if
desired. Chill to blend flavors.
Yogurt Deviled Eggs
6 hard-cooked eggs·
1/4 cup plain low-fat yogurt
1 teaspoon instant minced onion·
1 teaspoon parsley flakes or freeze-dried chives
1 teaspoon lemon juice or· dry vermouth
3/4 teaspoon prepared mustard·
1/4 teaspoon salt,· optional
1/4 teaspoon Worcestershire sauce·
1/8 teaspoon pepper·
Dash paprika
Cut eggs in half lengthwise. Remove yolks and set
whites aside. In small bowl, mash yolks with fork. Stir in yogurt, onion,
parsley, juice, mustard, salt, if desired, Worcestershire, pepper and
paprika until well blended. With spoon or pastry bag, refill whites using
about 1 tablespoon yolk mixture for each egg half.
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4th of
July
Wave Your Flag Cake
Serves 16, Prep Time:20 mins., Total Time:4 hr 25
mins.
1 qt. strawberries, divided
1-1/2 cups boiling water
1 pkg. (8-serving size) or 2 pkg. (4-serving size
each) JELL-O Brand Gelatin, any red flavor
1 cup cold water
Ice cubes
1 pkg. (12 oz.) pound cake, cut into 10 slices
1-1/3 cups blueberries, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Slice 1 cup of the strawberries; set aside. Halve
remaining 3 cups strawberries; set aside.
Stir boiling water into gelatin in large bowl at least
2 minutes until completely dissolved. Mix cold water and enough ice cubes
to measure 2 cups. Add to gelatin; stir until ice is melted. Refrigerate 5
minutes or until slightly thickened (consistency of unbeaten egg whites).
Meanwhile, line bottom of 13x9-inch dish with cake
slices. Add sliced strawberries and 1 cup of the blueberries to thickened
gelatin; stir gently. Spoon over cake slices.
Refrigerate 4 hours or until firm. Spread whipped
topping over gelatin. Arrange strawberry halves on whipped topping for
"stripes" of flag. Arrange remaining 1/3 cup blueberries on whipped
topping for "stars."
Raspberry Summer Sensation
Prep Time:15 mins, Total Time:3 hr 25 mins, Serves:10
1 pt. (2 cups) raspberry sorbet or sherbet 1 cup cold
milk 1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding &
Pie Filling 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed Raspberries
(optional) Line 8x4-inch loaf pan with foil. Spoon sorbet into pan; freeze
10 minutes. Pour milk into large bowl. Add pudding mix. Beat with wire
whisk 2 minutes or until well blended. Gently stir in whipped topping.
Spread pudding mixture over sorbet in pan. Freeze 3 hours or overnight.
Cut into slices. Top with raspberries just before
serving.
Red, White & Blue Parfaits Prep Time:10 mins, Total Time:4 hr 10 mins, Makes 8
servings.
2 cups boiling water, divided 1 pkg. (4-serving size)
JELL-O Brand Gelatin, any red flavor 1 pkg. (4-serving size) JELL-O Brand
Berry Blue Flavor Gelatin 2 cups cold water, divided, 1 tub (8 oz.) COOL
WHIP Whipped Topping, thawed
Stir 1 cup boiling water into each flavor gelatin in
separate bowls at least 2 minutes until completely dissolved. Stir 1 cup
cold water into each bowl. Pour into separate 8-inch square pans.
Refrigerate 4 hours or until firm. Cut each pan into 1/2-inch cubes. Layer
alternating flavors of gelatin cubes and whipped topping into 8 dessert
glasses.
4th Of July Lemon Cake with
Strawberries, 12 servings
1 Box Lemon Cake Mix(pudding in the mix
type)
1 ¼ cups water
1/3 cup vegetable oil
3 large eggs
2 pints fresh strawberries, cut into thin slices for
filling
Reserve about 1/3 of the whole strawberries for
decorating the top of cake 1 jar seedless strawberry jam
1 container ready made Lemon Frosting
Mix
Fresh blueberries (optional)
Preheat oven to 350 degrees F. Grease two 8 or 9 inch
round cake pans lightly with shortening or cooking spray. Prepare lemon
cake mix by instructions on box. Pour batter in pans, and place pans in
oven for 25-30 minutes, or until toothpick inserted in cakes comes out
clean. Remove pans from oven, let cool for 10-15 minutes (in pans), then
turn cakes out onto cooling racks. Cool cakes completely before filling
and frosting. When cakes are cool, spread seedless strawberry jam on the
top of one layer, spread sliced strawberries on top of jam. Place second
layer of cake on top. Frost sides and top of cake. Decorate the top of the
cake with reserved sliced or whole strawberries. Sprinkle the top of cake
with a handful of fresh blueberries (optional).
The All American Dessert Serves 12-16.
4 cups boiling water
1 pkg (8 serving Jello-O Brand, red flavor 1 pkg (8
serving Jello-O Brand, Berry Blue flavor 2 cups cold water 1 tub (8 oz)
Cool Whip 4 cups Entenmann's All Butter Pound Loaf cubes 2 cups sliced
strawberries Stir 2 cups boiling water into each flavor of gelatin
in separate bowls 2 min. or until completely
dissolved. Stir 1 cup cold water into each bowl. Pour into separate 13" x
9" pans. Refrigerate at least 3 hours or until firm. Cut into 1/2' cubes.
Layer gelatin cubes, whipped topping, cake and
strawberries in 3-qt serving bowl. Garnish with remaining whipped topping
and Jell-O Star Jigglers (Optional) 13" x 9" pans. Refrigerate at least 1
hour or until ready to serve.
Revolutionary Ribs Serves 12
1/2 cup packed light or dark brown sugar 2 tbsps.
five-spice powder 1 tbsp. paprika 2 tsp. celery seed 2 tsp. ground black
pepper 1 tbsp. salt 6 lbs. pork back ribs
Mix sugar, spices and salt in small bowl until well
combined. Rub over all surfaces of ribs. Cover and refrigerate at least 1
hour to blend flavors.
Prepare grill with a banked medium-hot fire or turn on
one side of a gas grill. Place ribs upright in a rib rack over indirect
heat. Cover grill and grill for 1-1/2 to 2 hours or until ribs are tender
and meat thermometer registers at least 160°F. Remove from grill.
Firecracker Rubbed Pork Loin Serves 8 to 12
1 tbsp. fresh sage leaves, finely chopped 2 tsp.
garlic powder 2 tsp. onion powder 2 tsp. salt 2 tsp. ground black pepper 2
tsp. dry mustard 2 tsp. paprika 1/2 tsp. ground red pepper 1 (4 to 5 lb)
boneless pork loin, not rolled or tied Mix herbs and spices in small bowl;
rub over all surfaces of pork. Wrap in plastic wrap and refrigerate
overnight (can be stored up to 2 days).
Prepare grill with a banked medium-hot fire. Unwrap
pork and place over indirect heat. Grill for 1 to 1-1/2 hours or until
thermometer registers 150°F to 155°F. Remove from grill; let rest 10
minutes before slicing. Serve sliced pork with Northwest Cherry Salsa
(recipe below)
Liberty Bell Chocolate Cake 18 servings.
3/4 cup (1-1/2 sticks) butter or margarine, softened
1-2/3 cups sugar 3 eggs 1 teaspoon vanilla extract 2 cups all-purpose
flour 2/3 cup HERSHEY'S Cocoa 1-1/4 teaspoons baking soda 1 teaspoon salt
1/4 teaspoon baking powder 1-1/3 cups water
1 can (12 to 16 oz.) vanilla ready-to-spread frosting
2 tubes (4.25 oz. each) red & royal blue decorating icing (optional)
Heat oven to 350°F. Line 13x9x2-inch baking pan with heavy duty foil;
grease and flour sides and bottom of foil. Combine butter, sugar, eggs and
vanilla in large bowl; beat on high speed of mixer 3 minutes. Stir
together flour, cocoa, baking soda, salt and baking powder; add
alternately with water to butter mixture, beating until blended. Pour
batter into prepared pan.
Bake 30 to 35 minutes or until wooden pick inserted in
center comes out clean. Cool 15 minutes; remove from pan to wire rack.
Peel off foil; cool completely. Cut cake in Liberty Bell shape; use 1
small circle piece cut from trimmings as the clapper. Frost top, sides and
clapper with vanilla frosting. Outline bell shape and decorate with stars
and a "crack" with red and blue decorating icing, if desired.
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Thanksgiving
Rosemary Roasted Turkey
3/4 cup olive oil
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh basil
1 tablespoon Italian seasoning
1 teaspoon ground black pepper salt to taste
12 pounds whole turkey
Preheat oven to 325 degrees F (165 degrees C). In a
small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning,
black pepper and salt. Set aside. Wash the turkey inside and out; pat dry.
Remove any large fat deposits. Loosen the skin from the breast. This is
done by slowly working your fingers between the breast and the skin. Work
it loose to the end of the drumstick, being careful not to tear the skin.
Using your hand spread a generous amount of the rosemary mixture under the
breast skin and down the thigh and leg. Rub the remainder of the rosemary
mixture over the outside of the breast. Use toothpicks to seal skin over
any exposed breast meat. Place the turkey on a rack in a roasting pan. Add
about 1/4 inch of water to the bottom of the pan. Roast in the preheated
oven 3 to 4 hours, or until the internal temperature of the bird reaches
180 degrees F (80 degrees C).
Mashed Sweet Potatoes
Peel and quarter Sweet Potatoes. Boil in water until
softened (says 25 minutes, but didn't take that long for me) Mash and add
butter and milk until creamy. Yummy! Orange mashed potatoes and they are
delicious!
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Halloween
Candy Corn makes 1 3/4 pound of candy
1 cup sugar
2/3 cup white corn syrup
1/3 cup butter
One teaspoon vanilla 2 1/2 cups powdered sugar
1/4 teaspoon salt
1/3 cup powdered milk
food coloring is optional
Combine sugar, butter and corn syrup in pan and bring
to a boil stirring constantly ....turn low and boil five more minutes
still stirring occasionally. Remove from heat and add vanilla in separate
dish, combine powdered sugar, salt and powdered milk add all at once to
the mixture in the pan add food coloring if desired still until cool
enough to handle shapes into what ever your little heart desires. Change
colors and make for other celebrations
Vampire fangs in blood Makes 10 servings (Disney.com)
8 large Red Delicious apples
1/4 cup lemon juice
1 tbsp. sugar
1 10-oz. jar strawberry or cherry sauce
1. Wash, peel and core the apples. Then cut each apple
into 8 pieces. 2. Dip the cut apples into the lemon juice to prevent them
from turning brown. 3. To prepare the fangs, cut the apple slices into
long, narrow triangles, making pointy tooth-like shapes. Re-dip slices in
the lemon juice and lightly sprinkle them with sugar. 4. Arrange the fangs
on a serving platter with the strawberry dipping sauce in the middle. Make
sure you splatter some of the "blood" over the fangs.
Brain surgery salad Makes 10 servings. (Disney.com)
2 small pkgs. or 1 large pkg. lime
gelatin
1 16-oz. can fruit cocktail or 1 1/2 cups grated
carrots
2 surgical or rubber gloves
1. Prepare the gelatin according to the package
instructions. 2. Transfer to a dome-shaped mold. (A mixing bowl will do.)
3. Drain the fruit cocktail and add it, or the grated carrots, to the
gelatin when it's half set. 4. When the salad mold is ready, un-mold it
onto a platter, and drape the surgical gloves on each
side.
Roasted Ghosts Makes about 24 (Disney.com)
4 cups chopped white potatoes
1/4 cup milk
1 crushed garlic clove
2 tablespoons cream cheese or grated cheddar
cheese
1/2 tsp salt
1/8 tsp pepper
1 19-oz can black beans, drained
Place the potatoes in a large saucepan and cover with
water. Bring to a boil, then reduce the heat to low. Cook for about 15
minutes, or until soft. Drain the water, then add the milk, garlic, cream
cheese, salt and pepper. Mash with a potato masher or beat with an
electric mixer until creamy and lump-free. Scoop the potatoes into a
pastry bag without a decorator's tip. Squeeze the ghosts onto a lightly
buttered cookie sheet so they stand upright. To create ghastly eyes, press
two even-sized black beans (or peas) into each ghost's head. Just before
serving, warm the ghosts in an oven preheated to 350 degrees for about 5
minutes. Serve on white plates and eat with forks or fingers. TESTERS'
TIP: Be sure to make lots of mini ghosts—when we tested this recipe at the
party, the kids wouldn't touch the big ones.
Spaghetti and eyeballs Makes 10 servings (Disney.com)
2 lbs. lean ground beef
1 1/2 cups seasoned bread crumbs
2 tbsp. ketchup
2 eggs
1 tbsp. fresh basil or 1 tsp. dried
1 7-oz. jar pimiento-stuffed olives
1 26-oz. jar prepared pasta sauce
1 lb. spaghetti
1 tbsp. olive oil
Preheat the oven to 350 degrees. 2. Mix the ground
beef, bread crumbs, ketchup, eggs and basil in a large bowl. Using the
meat mixture, form about 30 small meatballs. 3. To make the eyeballs,
press an olive into each meatball, pimiento side out. Place the eyeballs
in a baking dish, cover with the pasta sauce and bake for 45 minutes. 4.
Meanwhile, cook the spaghetti in boiling salted water. Drain and rinse the
spaghetti, and toss with 1 tablespoon of olive oil to prevent strands from
sticking together. Put it on a platter or in a large serving bowl. 5.
Spoon the eyeballs onto the spaghetti, irises up, and spoon the pasta
sauce around them.
Werewolf claws Makes 10 servings (Disney.com)
Nonstick vegetable spray
10 chicken cutlets
2 cups all-purpose flour
2 eggs, beaten
2 cups seasoned bread crumbs
1 12-oz. can large pitted black olives,
drained
Ketchup
1 head of lettuce, shredded
1. Spray a cookie sheet with the nonstick spray. Slice
the cutlets into strips about the width of one bony finger. The more
crooked the better. 2. Place the flour, beaten eggs and bread crumbs into
three separate bowls. 3. Dust the chicken strips with flour, dip them into
the eggs and roll them in the bread crumbs. You probably won't use all the
flour or crumbs. 4. Place the strips on the cookie sheet and broil about 5
minutes on each side until brown. 5. To make the fingernails, cut the
olives in half lengthwise. Trim the halves into pointy nail shapes, and
place one on the end of each chicken strip. Press them into the chicken
and, if you need help in making them stick, use some ketchup as glue. 6.
Serve the claws on a head (of shredded lettuce, of
course).
Monster brains in skulls to die
for (Dinsey.com)
2 ripe, dark-skinned avocados (must be soft to the
touch)
5 oz. shredded cheddar cheese
10 sprigs fresh cilantro (washed and chopped)
4 tablespoons medium-spicy chunky
salsa
Salt and freshly-ground pepper
Cut the avocados in half lengthwise and remove the
pits. Using a spoon or a fork, scoop out the meat from the skin and place
it in a large mixing bowl. Use a fork to mush the avocado meat until only
a few lumps remain. Stir in the cheese, cilantro and salsa. Add salt and
pepper to taste. Makes enough for 10 small brain-eaters or 5 large
ones.
For the sculls: For gastronomic ghoulishness, serve
Monster Brains (guacamole), sour cream and salsa in three separate skulls
carved out of medium-sized squashes (spaghetti, butternut, acorn) or small
green pumpkins. Use a spoon to scoop out the insides, then carve monster
faces in the front of the squashes or offer your kids toothpicks and
smaller vegetables (such as corn kernels, broccoli florets, baby carrots
and green peas) to create creepy eyes, crooked teeth, pointy ears and gory
scars. Cut the bottom of each squash so that it stands upright, then fill
with Monster Brains. Bat Chips
work well as dippers for these creepy masterpieces.
TESTERS' TIP: If you'll be preparing your guacamole two to three hours in
advance, take the pits from the avocados and place them in the guacamole.
The pits help to keep the ghoulishly green dip from turning
brown.
Bat chips (Disney.com)
1 large flour tortilla per person
1/4 cup olive oil
Salt
Preheat your broiler. Using Halloween cookie cutters,
cut each tortilla into bat and ghost shapes. Lightly brush both sides of
each creature with oil. Arrange on a cookie sheet or jelly roll pan.
Broil, flipping once when they begin to brown. When brown on both sides,
lightly sprinkle with salt.
Spider pops (Disney.com)
4 black pipe cleaners
Lollipop
Googly eyes
Glue
Holding all four pipe cleaners, center them at the
base of the pop and wrap them around the stick once so there are four legs
on each side. Bend the legs. Glue on googly eyes. Now, is it a trick—or a
treat?
Ghost cupcakes Makes 24 (Disney.com)
24 baked cupcakes
24 Nutter-Butter cookies
Chocolate frosting, Vanilla frosting
Tube of chocolate decorator's icing
Coat each baked cupcake with chocolate frosting and
partially insert a Nutter-Butter cookie into the top. Frost the remaining
cookie with vanilla frosting. Draw a spooky expression on each ghost with
the decorator's icing.
Spider cupcakes Makes 24.
2 1/2 cups semisweet chocolate chips
1/4 cup milk
1/2 cup chopped peanuts or crispy rice
cereal
3/4 cup dry chow mein noodles
24 baked cupcakes
Make the spiders by combining the chocolate chips and
milk in a glass bowl. Microwave on high for 1 to 2 minutes, stirring
frequently, until smooth. Stir in the peanuts or cereal and chow mein
noodles. Drop by teaspoons onto waxed paper. Stick on extra noodles for
spider legs and chill. Frost the cupcakes white. Then top each cupcake
with a spider.
Chocolate slime Makes 8 (Disney.com)
8 2-ounce bars of baking white
chocolate
2 tablespoons heavy cream
6 to 12 drops green food coloring
Angel food cake, cut in large cubes
Red and green grapes, rinsed and removed from
stem
2 to 3 bananas, sliced into 1-inch
rounds
2 to 3 red or green apples, rinsed, cored and
sliced
2 oranges, peeled and divided into
sections
1 to 2 pineapples, cut into large chunks
In a medium-sized, microwave-safe bowl, melt the
chocolate uncovered in a microwave set on medium-high for 1 minute. Stir
and microwave for additional 10- to 20-second intervals until smooth.
Don't overcook. (For an alternative method, use a glass or non-reactive
double boiler set on medium-low heat. Stir regularly until the chocolate
is smooth.) Add the cream and food coloring and stir thoroughly. Keep warm
in a double boiler or fondue pot and present with cut cake and fresh
fruits.
Spider Cake 8-10 servings Total making time: 35 to 50 minutes
1 box cake mix (any flavor)
1 pkg. vanilla instant pudding
Chocolate fudge
Prepare cake as directed. Bake in a bunt pan with a
hollow center. Prepare pudding as directed on package. When cool, add Cool
Whip for a different flavor. Pour chocolate fudge into a pastry bag or a
plastic bag, tied off with a corner snipped off. Squeeze the fudge onto
the pudding in a spiral pattern. Drag a knife through the frosting in a
pattern like the spokes on a wheel to create a spider-web effect. Top with
gummy candy spiders or plastic glow-in-the-dark spiders.
Bug Juice Makes 10 (Disney.com)
2 10-oz. pkgs. frozen strawberries,
defrosted
1 6-oz. can lemonade concentrate,
thawed
1 quart ginger ale
2 cups raisins
6 gummy worms
Mix the strawberries and lemonade concentrate in a
blender until smooth and thick. Gradually add ginger ale. Transfer the
beverage to a punch bowl. Stir in any remaining ginger ale and the
raisins. Place the gummy worms on the rim of the bowl for a swampy
effect.
Web crawlers Makes 10 (Disney.com)
2 cups chocolate chips
2 tsp. corn oil
60 mini marshmallows
5 thin black licorice whips
20 tiny red hot candies
Place chocolate chips into a microwave-safe bowl, and
heat 2 to 3 minutes or until the chocolate chips are melted. Add oil and
mix well. On a sheet of waxed paper, squish about 6 marshmallows into one
round ball. Do the same with the remaining marshmallows, making 10 spider
bodies in all. Cut licorice into 80 2-inch-long strips. Dip the balls into
the melted chocolate. Stick in the legs—4 on each side of each body. Add 2
eyes made of red hot candies to the top.
Eyes scream Servers 8 (Disney.com)
1/2 gallon cherry, raspberry or fudge ripple ice
cream
Peanut M&Ms
2-liter bottle root beer
Red string licorice
Gummy snakes
Red sugar (optional)
Freeze the ice cream well. To make eyeballs, dip a
large melon baller or rounded coffee scoop into warm water and scoop out
16 eyeball-shaped servings. Insert a peanut M&M halfway into the
center of each ball. Place on a plate and refreeze. If you like, prepare
the glasses for the brew by frosting the rims with red sugar. Fill glasses
with root beer 2 inches from the top, and garnish with string licorice and
gummy snake. Just before serving, let kids pick two eyeballs from the
plate and drop them in the brew. Give the potion a quick stir to make it
bubble and froth. Serve with a straw and a spoon.
Wiggly, jiggly crystal ball Serves 16 to 18 (Disney.com)
4 3-ounce packages yellow Jell-O
2 envelopes unflavored gelatin
6 cups boiling water
Melon, cantaloupe, watermelon and
blueberries
In a large, deep bowl, mix the Jell-O and the
unflavored gelatin. Pour the boiling water over the mixture and stir until
completely dissolved. Refrigerate for 1 1/2 hours, or until partially set.
Meanwhile, use cookie cutters to carve the melons into stars and moons
(sets of the cutters or aspic cutters are available in kitchen supply
stores for about $16 and are worth the investment). Press all the fruit
into the partially set gelatin, then refrigerate for 4 more hours, or
until set. Place the bowl in a pan of hot water to loosen the Jell-O from
the sides, then invert onto a wizard-like
platter. |