topic Re: DECEMBER 2014 RECIPE GAME.......CELEBRATE YOUR WAY in Recipes

DECEMBER 2014 RECIPE GAME.......CELEBRATE YOUR WAY

forrestwolf — Tue, 02 Dec 2014 01:19:35 GMT

HOW TO PLAY THE GAME:

1. The first player of the month starts the game by posting their choice of recipe. At the end of that post he or she should indicate their choice of "Next Ingredient".

2. Throughout the game, the next poster in line must use the ingredient that the person ahead chose. If you can, highlight the ingredient and/or put it in capital letters anywhere that it is used through out the recipe.

3. Because of time or system delays, some duplicate posts occur to the same ingredient. The next poster generally responds to the first post for that ingredient

Whatever you celebrate this time of the year, please post your favorite recipes, and they might just become a favorite to us in our celebration........

I know I have posted this before, but it is easy, and makes an impressive presentation...........This is an old Mr Food recipe that I have made several times......

Jingle Bell Torte

1 (18.25-ounce) package chocolate cake mix, prepared according to package directions

1 (10-ounce) jar red maraschino cherries, well drained and chopped, with 1/4 cup juice reserved

1 (8-ounce) package cream cheese, softened

1/2 cup confectioners' sugar

1 (16-ounce) container frozen whipped topping, thawed

1 (6-ounce) jar green maraschino cherries, well drained and chopped

1 cup chopped pecans, with 2 tablespoons reserved for garnish

1 cup semi-sweet chocolate chips

What To Do:

1. Preheat oven to 350 degrees F. Coat 2 (8-inch) round baking pans with cooking spray.

2. Stir reserved cherry juice into chocolate cake batter. Pour into prepared cake pans.

3. Bake 30 to 35 minutes, or until toothpick inserted in center comes out clean. Let cool 10 minutes, then remove to wire rack to cool completely. When cool, slice cakes horizontally in half, making 4 layers.

4. In a large bowl, beat cream cheese and sugar until smooth. Stir in whipped topping, red and green cherries, and pecans.

5. Place 1 cake layer on platter and evenly spread one-quarter of cream cheese mixture on top. Repeat with remaining cake layers and finish with cream cheese mixture on top. Sprinkle with reserved pecans.

6. In a small microwaveable bowl, melt chocolate chips in microwave 1 minute, stirring until smooth; add 10 seconds, if necessary. Drizzle melted chocolate on cake and refrigerate until ready to serve.

Re: DECEMBER 2014 RECIPE GAME.......CELEBRATE YOUR WAY

Zhills — Tue, 02 Dec 2014 04:40:39 GMT

For nearly three-quarters of a century, Paradise, Inc., has produced, packed and distributed its brands of Candied Fruit, which have been the favorites of homemakers and commercial bakers throughout North America. Located in Plant City, Florida.

Cherry Brownies

1 package of your favorite brownie mix
1 can prepared chocolate frosting
8oz. cup candied cherries(lightly coated with flour)

Prepare brownies as instructed on package, mix in candied cherries, and pour into prepared pan. When brownies are cool frost and decorate with candied cherries.

Next ingredient: Eggs

Re: DECEMBER 2014 RECIPE GAME.......CELEBRATE YOUR WAY

house_cat — Tue, 02 Dec 2014 06:33:18 GMT

Cooked Eggnog

Serves 6

Ingredients

6 large eggs
3 cups milk
1 cup heavy cream
3/4 cup sugar
1 teaspoon pure vanilla extract
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon sea salt
rum or brandy, optional

Directions

Combine sugar and salt in a large bowl. Then add in eggs and mix until completely incorporated.
Heat milk in a large saucepan over medium heat.
Pour sugar and egg mixture into milk and whisk vigorously.
Continue stirring until mixture reaches 155-160º and mixture coats the whisk. About 5 minutes.
Remove from heat and whisk in heavy cream, vanilla extract, nutmeg and cinnamon, and stir well.
Note: if using alcohol, pour it in at this point.
Pour eggnog into a pitcher and refrigerate for 6-8 hours, or overnight.
Shake before serving and garnish with nutmeg and/or whipped cream.

Next ingredient: ground ginger

Re: DECEMBER 2014 RECIPE GAME.......CELEBRATE YOUR WAY

Zhills — Tue, 02 Dec 2014 20:53:42 GMT

These cookies are really good. Not as 'bitey' as ginger snaps. Delicious with coffee!

Cinnamon Snaps

½ C sugar
½ C shortening
½ C molasses
1 tsp soda
1 Tbsp warm water
2 ½ - 3 cups all purpose flour
1 Tbsp cinnamon
1 Tbsp ginger
¼ tsp salt

Cream sugar and shortening. Add molasses. Add soda dissolved in 1 Tbsp warm water.

Add enough flour to make a stiff dough.

Bake 8-10 mins at 375 degrees.

For a softer cookie, add 1 beaten egg.

Next ingredient: Bacon

Re: DECEMBER 2014 RECIPE GAME.......CELEBRATE YOUR WAY

Beebee2 — Tue, 02 Dec 2014 21:34:06 GMT

Baked Potato Soup

This is a rich, but great potato soup. The use of some of the potato skins makes it a little different than some other recipes.

4 large potatoes
2/3 c butter
2/3 c flour
1 1/2 quarts of milk
Salt and Pepper
4 green onions
1 c sour cream
2 c crisp-cooked, crumbled bacon
5 oz of grated cheddar cheese

Heat oven to 350 deg F and bake the potatoes until fork tender.

Melt butter in a medium saucepan. Slowly blend in flour with a wire whisk until thoroughly blended. Gradually add milk to the butter-flour mixture, whisking constantly. Whisk in salt and pepper and simmer over low heat, stirring constantly.

Cut potatoes in half, scoop out the meat and set aside. Chop half the potato peels and discard the remainder. When milk mixture is very hot, whisk in potato. Add green onion and potato peels. Whisk well, add sour cream and crumbled bacon.

Heat thoroughly. Add cheese a little at a time until it is all melted in.

next ingredient: macadamia nuts

Re: DECEMBER 2014 RECIPE GAME.......CELEBRATE YOUR WAY

forrestwolf — Thu, 04 Dec 2014 03:22:13 GMT

I get the individual wrapped fillets from SAMS........

Macadamia Nut Crusted Mahi Mahi

Ingredients

5 ounces (about 1 1/4 cups) coarsely ground, roasted macadamia nuts

1/2 cup panko (Japanese-style bread crumbs)

2 tablespoons all-purpose flour

1/4 cup butter, melted

Vegetable oil, for brushing foil

4 (6 to 8-ounce) mahi mahi fillets

Kosher salt and pepper

2 tablespoons coconut milk

Directions

Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.

Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown.

Remove from the oven and allow to stand 10 minutes before serving.

NEXT INGREDIENT: PEPPERMINT..THE CANDY, FLAVORING, OR HERB

Re: DECEMBER 2014 RECIPE GAME.......CELEBRATE YOUR WAY

forrestwolf — Sat, 06 Dec 2014 19:00:42 GMT

OK...............

Peppermint Candy Recipe

Ingredients

1 cup semisweet chocolate chips

1 can (14 ounces) sweetened condensed milk, divided

1 cup white baking chips

3 teaspoons peppermint extract

2 to 3 drops green food coloring

Directions

In a small saucepan, melt chocolate chips with 3/4 cup condensed milk over low heat, stirring occasionally. Line an 8-in.-square dish with waxed paper; butter the paper.

Spread half of melted chocolate mixture into pan; chill for 5-10 minutes (let remaining melted chocolate mixture stand at room temperature).

In another saucepan, melt white baking chips. Stir in remaining condensed milk until smooth. Remove from the heat; add extract and food coloring. Refrigerate until set. Spread over chocolate layer; spread with reserved chocolate mixture. Refrigerate until set. Cut into 1-in. pieces.

NEXT INGREDIENT: BUTTER

Re: DECEMBER 2014 RECIPE GAME.......CELEBRATE YOUR WAY

Zhills — Sat, 06 Dec 2014 23:17:22 GMT

Best Sugar Cookie Recipe

Soft cut out sugar cookie recipe that keeps its shape and dough does not need to be chilled before baking- perfect edges every time!

Ingredients:

1 Cup granulated white sugar

1 egg

1 Cup (2 sticks) butter, softened

2 tsp vanilla or other flavoring (almond, lemon)

2 teaspoons baking powder

3 cups all purpose flour

Directions:

1.Preheat oven to 350° F.

2.In the bowl of your mixer cream butter and sugar until smooth.

3.Beat in extracts and egg.

4.In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.

5.DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).

6.Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

This dough can be rolled into small balls and flattened with a glass dipped in sugar for plain round cookies. ALSO..they can be flavored half vanilla, half almond or Lemon extract and I'm gonna try Orange with dried cranberries.

Next ingredient: Cabbage

Re: DECEMBER 2014 RECIPE GAME.......CELEBRATE YOUR WAY

forrestwolf — Sun, 07 Dec 2014 00:24:53 GMT

I WAS married to a Vermonter, and he did not care for the way we Southerners cooked cabbage to death, but rather preferred that I mince up a couple garlic cloves and add either butter or olive oil to the pan, and "stir fry" cabbage just until crisp/tender, and sprinkle with a favorite vinegar..........

NEXT INGREDIENT: CREAM CHEESE

Re: DECEMBER 2014 RECIPE GAME.......CELEBRATE YOUR WAY

Zhills — Sun, 07 Dec 2014 22:05:48 GMT

Cranberry Pepper Jelly

Mix equal amounts of cranberry sauce and hot pepper jelly (red).

Spread over a block of cream cheese at room temperature.

Serve with your favorite crackers.

Next ingredient: Panko bread crumbs

Re: DECEMBER 2014 RECIPE GAME.......CELEBRATE YOUR WAY

Beebee2 — Tue, 09 Dec 2014 20:54:46 GMT

Panko Breaded Onion Rings

2 large Vidalia or other sweet onions
1 c all-purpose flour, more if needed
1 t salt
1/2 t ground black pepper
1/4 t ground red pepper
1 t garlic powder
1 t dried oregano
3 eggs
2 c Kikkoman Panko Japanese Style Bread Crumbs
1 c oil

Slice onions to about 1/4-1/2 inch thickness. Separate slices and set aside

Set up your breading station with 3 bowls.

In the first bowl combine flour, salt, ground black pepper, ground red pepper, garlic powder and dried oregano.

In the second bowl whisk the eggs together

In the third bowl place your Panko Bread Crumbs

Heat the oil in a frying pan on medium low heat. (I started out at medium and burned the first couple of onion rings)

The dredging of the onions is a “double-dip” process. This allows the breading to be a bit thicker and tastier, especially if you’ve cut your onions into larger 1/2 inch pieces.

Dredge onions in flour, shaking off any excess or clumps that may have formed

Dredge onions in egg wash

Dredge onions back in the flour, again shaking off any excess or clumps that may have formed

Dredge onion back in egg wash

Dredge onion in Panko Bread Crumbs

Place breaded onions in the hot oil

Once onions are placed in the hot oil they will cook and brown very fast if the oil is up too high so keep an eye on them and adjust temperature as needed.

Take out of oil when Panko Bread Crumbs turn a nice light brown color. Place on a plate covered with a napkin or paper towel to soak up excess oil from frying.

Serve with your favorite dipping sauce. We used our Homemade Ranch Dressing recipe!

Recipe inspired by: Never Enough Thyme
thebestblogrecipes.com

next ingredient: chicken broth

Re: DECEMBER 2014 RECIPE GAME.......CELEBRATE YOUR WAY

forrestwolf — Wed, 10 Dec 2014 01:22:17 GMT

This is a great recipe from a fellow Q recipe poster.........

Carmelizing Onions in a Crock Pot... by whispy Recipe

Ingredients

6-8 vidalia or other sweet onion (worked just fine with those yellow onions in a

bag)- stem and root end removed, peel, leave whole

1/2 cup butter (1 stick)

one 10 oz can chicken or vegetable stock (I mixed up some better than bouillon

chicken broth)

Directions

1. Place onions, butter, broth in slow cooker, set on low, and cook until onions are

2. deep golden brown and very soft, 12-24 hours. It's almost impossible to overcook

3. (direct quote from author) so for for the deepest brown.

4. Use the onions and liquid to flavor soup, stock stews. They make wonderful

5. additions to risotto, pasta sauce, and pizza topping (drain liquid)

6. Store in fridge up to 2 weeks or in the freezer for one year.

NEXT INGREDIENT: FRESH TOMATOES

Re: DECEMBER 2014 RECIPE GAME.......CELEBRATE YOUR WAY

walker — Wed, 10 Dec 2014 23:51:47 GMT

Eggplant with Tomatoes

1 large eggplant

2 Tablespoons butter

1 cup whole kernel corn

4 tomatoes, quartered

1/4 cup bread crumbs

1/2 teaspoon sugar

1 teaspoon salt

1/2 teaspoon pepper

1 Tablespoon grated cheese

Pare eggplant; slice into 1/2 inch slices. Cook in boiling salted water 10 minutes; drain.

Butter a casserole dish, arrange eggplant, corn and tomatoes. Cover with bread crumbs, sugar, salt, and pepper. Bake 30 minutes in preheated 300 degree oven. Sprinkle with cheese; place in oven until cheese melts. Serves 6.

NEXT INGREDIENT: MOZZARELLA CHEESE

Re: DECEMBER 2014 RECIPE GAME.......CELEBRATE YOUR WAY

forrestwolf — Thu, 11 Dec 2014 01:30:39 GMT

Marinated Cheese Balls

Ingredients

1/2 cup olive oil

3 tablespoons fresh lemon juice

4 1/2 teaspoons finely chopped fresh rosemary leaves

4 1/2 teaspoons finely chopped fresh oregano leaves

4 1/2 teaspoons finely chopped fresh flat-leaf (Italian) parsley

3/4 teaspoon salt

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon tricolored peppercorns, coarsely crushed

2 containers (8 oz each) bocconcini (small fresh mozzarella cheese balls), drained (I USUALLY BUY THE BelGioioso PRESLICED FRESH MOZZARELLA IN THE LOG SHAPE)

In 1-gallon resealable food-storage plastic bag, place oil, lemon juice, herbs, salt, pepper flakes and peppercorns. Seal bag; shake to blend.

Add cheese balls. Seal bag; turn to coat. Refrigerate at least 4 hours to marinate, turning occasionally. Serve

NEXT INGREDIENT: FLOUR TORTILLIAS

Re: DECEMBER 2014 RECIPE GAME.......CELEBRATE YOUR WAY

Zhills — Thu, 11 Dec 2014 17:48:19 GMT

Seven-Layer Tostadas

Ingredients:
1 can (16 oz.) refried pinto beans
1 1/2 cups guacamole
1 cup light sour cream
1/2 tsp. your favorite Taco Seasoning
1 cup finely grated low-fat cheese
1 cup chopped tomatoes
1/2 cup thinly sliced green onions
1/2 cup sliced black olives
6-8 whole wheat flour tortillas,
olive oil for greasing baking sheet, about 1 tsp.

Instructions:

Place a baking sheet inside the oven or toaster oven and let it get hot while you preheat oven to 450F/230C, about 10 minutes. Carefully remove baking sheet, drizzle a tiny bit of olive oil on it and spread around with a paper towel, and put flour tortillas on the baking sheet. Toast tortillas in the oven until they're crisp and barely starting to brown, turning several times. This will take less than 5 minutes so watch them carefully.

While tortillas are crisping, put the refried beans in a bowl, stir to break them apart, and microwave 2-3 minutes, or until they're hot.
Stir the Taco Seasoning Mix into the sour cream.
Chop the onions, slice green onions, and slice the olives.
(If you're using homemade guacamole and cheese that needs to be grated you'll need to prepare those as well.)

Put crisped tortilla shell on a plate and top with:
--a thin layer of refried beans (1-2 tablespoons)
--a thin layer of guacamole (1-2 tablespoons)
--a thin layer of seasoned sour cream (1-2 tablespoons)
--several generous pinches of finely grated low-fat cheese
--chopped tomatoes
--thinly sliced green onions
--sliced olives

Serve right away, with salsa or hot sauce if desired. You can keep the topping ingredients in the fridge and crisp more tortillas later to use any leftovers.

Next ingredient: Crab

Re: DECEMBER 2014 RECIPE GAME.......CELEBRATE YOUR WAY

forrestwolf — Fri, 12 Dec 2014 01:28:26 GMT

This is a recipe that was posted by LoLa last year.......

Crab Jalapeno Hushpuppies
(recipe source: evilshenanigans.com)

These are honestly one of the best things on earth! I've made them as appetizers and have even enjoyed them (on occasion) for dinner. They are light and crispy with a subtle hint of heat which melds nicely with their creaminess. Your family and friends will love these!

4 ounces (about 1 cup) all-purpose flour
3 ounces (about 3/4 cup) cornmeal
1/2 teaspoon baking powder
1 teaspoon kosher salt
2 tablespoons sugar
1/2 cup buttermilk
1 egg
1/2 stick (4 tablespoons) unsalted butter, melted
1 ounce cream cheese, melted
12 ounces lump crab meat, picked through for shells
1/3 cup shredded sharp cheddar cheese
1 jalapeno, minced
1 clove garlic, minced
Oil, for frying

Heat 3-inches of oil in a pot, with at least a 3-inch air gap at the top, to 350F.

In a medium bowl whisk together the flour, cornmeal, baking powder, salt, and sugar until well combined.

In a separate bowl whisk together the buttermilk, egg, butter, and cream cheese until well mixed. Add the wet ingredients to the dry and mix until most of the flour mixture is moistened. Add the crab, shredded cheese, jalapeno, and garlic and mix until well combined.

Scoop the mixture by the rounded tablespoon into the hot oil. Cook, turning occasionally, until the hushpuppies are golden brown all over, about 4 minutes. Drain on a wire rack and cool slightly. Serve warm.

NEXT INGREDIENT: PEPPERONI

Re: DECEMBER 2014 RECIPE GAME.......CELEBRATE YOUR WAY

Zhills — Fri, 12 Dec 2014 22:31:04 GMT

Pizza Crescents

Ingredients

1 (8-oz.) can Pillsbury™ Refrigerated Crescent Dinner Rolls

24 slices (about 5 oz.) pepperoni

2 oz. (1/2 cup) shredded mozzarella cheese

1 cup tomato pasta or pizza sauce, heated

· 1 Heat oven to 375°F. Separate dough into 8 triangles; pat out each triangle slightly.

· 2 Place 3 slices pepperoni, slightly overlapping, on center of each triangle. Top each with about 1 tablespoon cheese.

· 3 Roll up, starting at shortest side of triangle and rolling to opposite point. Place rolls, point side down, on ungreased cookie sheet.

· 4 Bake at 375°F. for 10 to 14 minutes or until golden brown. Remove from cookie sheet.

Serve warm crescents with warm pasta sauce for dipping.

Next ingredient: Cinnamon

Re: DECEMBER 2014 RECIPE GAME.......CELEBRATE YOUR WAY

forrestwolf — Sat, 13 Dec 2014 03:26:10 GMT

Baked Rice Pudding

Ingredients

2 cups milk

1/2 cup long grain rice

1/2 cup raisins

1/4 cup butter

3 beaten eggs

2 cups milk

1/2 cup sugar

1 tsp vanilla

1/2 tsp. salt

ground nutmeg or cinnamon(I use a little of both)

light cream or milk

Heat oven to 325 degrees

Directions

1. In a heavy saucepan bring 2 cups milk, uncooked rice and raisins to boiling; reduce heat. Cover and cook over very low heat about 15 minutes or till rice is tender. Remove from heat; stir in butter till melted. In a mixing bowl, stir together the eggs, the 2 cups milk, sugar, vanilla and salt.

2. Gradually stir rice mixture into egg mixture. Pour into a 10x6x2 inch baking dish. Bake in a 325 oven for 30 minutes. Stir well; sprinkle with nutmeg or cinnamon. Bake for 15-20 minutes more or till a knife inserted near center comes out clean. Serve warm or chilled with light cream or milk

NEXT INGREDIENT: MUSTARD

Re: DECEMBER 2014 RECIPE GAME.......CELEBRATE YOUR WAY

Beebee2 — Sat, 13 Dec 2014 07:01:28 GMT

I think this recipe is one of the Pillsbury Bake Off winners. In any case, it's a winner, and it is the mustard that makes it so, imo:

Italian Zucchini Crescent Pie

4 c thinly sliced zucchini
1 c chopped onions
2 T butter
2 T parsley flakes
¼ t basil leaves
1/4 t oregano leaves
2 eggs, well beaten
8 oz, 2 c, shredded Muenster or Mozzarella cheese
8-oz can Pillsbury Crescent Rolls
2 t prepared mustard

Heat oven to 375 deg. F. In 10-in. skillet, cook zucchini and onions in butter till tender, about 8 minutes. Stir in parsley and seasonings. In large bowl, blend eggs and cheese. Stir in vegetable mixture.

Separate dough into 8 triangles. Place in ungreased 10-in. quiche pan; press over bottom and up sides to form crust. Seal perforations. Spread crust with mustard. Pour vegetable mixture evenly into prepared crust. Bake at 375 deg. F. for 18-22 min. or until knife inserted near center comes out clean. If crust becomes too brown, cover with foil during last 10 min. of baking. Let stand 10 min. before serving. 6 servings.

next ingredient: caraway seeds

Re: DECEMBER 2014 RECIPE GAME.......CELEBRATE YOUR WAY

forrestwolf — Sat, 13 Dec 2014 20:15:02 GMT

I have posted this before, but worth posting again.........

Rye Party Puffs Recipe

Ingredients

1 cup water

1/2 cup butter, cubed

1/2 cup all-purpose flour

1/2 cup rye flour

2 teaspoons dried parsley flakes

1/2 teaspoon garlic powder

1/4 teaspoon salt

4 eggs

Caraway seeds

CORNED BEEF FILLING:

2 packages (8 ounces each) cream cheese, softened

2 packages (2 ounces each) thinly sliced deli corned beef, chopped

1/2 cup mayonnaise

1/4 cup sour cream

2 tablespoons minced chives

2 tablespoons diced onion

1 teaspoon spicy brown or horseradish mustard

1/8 teaspoon garlic powder

10 small pimiento-stuffed olives, chopped

Directions

1. In a large saucepan over medium heat, bring water and butter to a boil. Add the flours, parsley, garlic powder and salt all at once; stir until a smooth balls forms. Remove from the heat; let stand for 5 minutes. Beat in eggs, one at a time. Beat until smooth.

2. Drop batter by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with caraway. Bake at 400° for 18-20 minutes or until golden. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool.

3. In a large bowl, combine the first eight filling ingredients. Stir in olives. Split puffs; add filling. Refrigerate.

NEXT INGREDIENT: MANDARIN ORANGES