My Favorite Holiday Salad Dressing

My Favorite Holiday Salad Dressing:

via IG @dianemorrisey

1/2 cup orange juice 
Zest of one orange 
1/2 cup balsamic vinegar 
2 tbls pure maple syrup 
1 clove minced garlic 
1 tbls dijon 
1/2 tsp kosher salt 
1/2 tsp freshly cracked pepper 
3/4 cup olive oil 

Put all ingredients in a jar and shake until fully combined. 

Toll House Cookie Sundae Pie

Toll House Cookie Sundae Pie - from taracooks.com

For one pie:

• 1 unbaked 9″ deep dish pie shell
• 2 large eggs
• 1/2 cup all purpose flour
• 1/2 cup sugar
• 1/2 cup dark brown sugar
• 1 1/2 sticks soft butter
• 1 Tablespoon vanilla
• 1 cup semi-sweet chocolate chip morsels
• 1 cup nuts

Preheat oven to 325 degrees.

Beat eggs in large bowl on high speed until eggs are foamy. Then beat in the flour and sugars. Next add the soft butter and beat. Finally add the chocolate chips and nuts and stir by hand to blend. Spoon into unbaked pie shell.

Bake 55-60 minutes or until a knife inserted in the middle of the pie comes out clean. Serve pie while warm with whipped cream or ice cream, and caramel and hot fudge sauce.

Simply Sensational Truffles

Simply Sensational Truffles - from Kraft Foods (dessert.com)

Prep: 10 minutes, plus refrigerating
Makes: 18 servings, 2 truffles each

2-1/2 packages (20 squares) Baker's Semi-Sweet Chocolate, divided
1 package (8 oz.) Philadelphia Cream Cheese, softened
Decorations: chopped cocktail peanuts, multi-colored sprinkles

Melt 8 chocolate squares. Beat cream cheese with mixer until creamy. Blend in melted chocolate. Refrigerate until firm.

Shape into 36 balls. Place on waxed paper-covered baking sheet.

Melt remaining chocolate. Use fork to dip truffles; return to baking sheet. Decorate, then refrigerate 1 hour.

Hot Chocolate Mix

Hot Chocolate Mix - as seen on Confections of a Foodie Bride

2 vanilla beans
4 cups granulated sugar
1 1/2 pounds high-quality semisweet chocolate, coarsely chopped
9 oz dark chocolate, coarsely chopped
2 cups Dutch process cocoa

Split and scrape vanilla beans and place in a large bowl or jar with the sugar. Work seeds into the sugar with your fingers. Bury the pods under the sugar. Cover tightly and let stand overnight (or up to months–vanilla sugar keeps forever) at room temperature.

In a food processor fitted with metal blade, process semisweet chocolate and dark chocolate until finely ground, using 4-second pulses. Process in batches, if necessary (I started out with large bars so I first processed the chocolate using the grater attachment and then switched to the blade.)

Remove pod from sugar. Add ground chocolate and cocoa powder to sugar and whisk to blend, making sure to combine well. Store mix airtight at room temperature for up to six months.

Yields: 76 2-Tbsp servings, or 12 3/4-cup servings (pictured)
Adapted from: Gourmet, 2005

Spinach Artichoke Dip

Spinach Artichoke Dip - from user kiajh from thenest.com

1 can quartered artichokes

1 box chopped spinach, thawed & drained

1 c. parmesan cheese

1 8 oz. cream cheese

1/3 c. mayonnaise

2/3 c. sour cream

2 tsp. roasted garlic

Mix it all together, cook in 9" pie plate or other small ovensafe dish at 375 degrees for 30 minutes.

Recipes for Great Hot Chocolate

Recipes for Great Hot Chocolate -
from The Washington Post special sections in conjunction with Apartments.com
Published November 22, 2009

Although most hot chocolate recipes indicate that hot water should be used, milk (skim, 2%, whole, etc.) will make your hot chocolate richer, creamier, and downright more delicious.

A good basic recipe to start with:

• 25 oz non-fat milk powder
• 16 oz non-dairy creamer powder
• 10 oz presweetened cocoa mix
• 13 oz chocolate malted milk powder
• 1 cup powdered sugar

As you can see, this is a huge amount to prepare. Either store it in an airtight container or feel free to half or third the recipe.

If you are planning to add flavorings to the finished hot chocolate, cut down on some of the powdered sugar in order to not make it sickly sweet.

When you mix the above powder with your warmed milk, use no less than two teaspoons. Depending on your taste preference, you can add more for a richer, creamier taste.


An even simpler basic recipe:

• 2 cups milk
• 4 squares bakers chocolate

Melt the chocolate into the milk in a large saucepan.

You can also mix up the kind of bakers chocolate that you use. Try semi-sweet if you're going to be adding a lot of flavored syrups or milk if you're going the pure route. Try a white chocolate hot chocolate for something completely different.

One thing to note, when you are warming your milk, do NOT let it boil. When milk boils, it will start to separate, if it gets too warm a yucky film will form on the top, if it gets too hot, it will burn.

The syrup ingredients below can usually be found in coffee specialty stores and in some liquor stores. They are also sold online through a number of coffee wholesalers and directly from the manufacturer. Try www.moninsyrups.com or www.davincigourmet.com.

The best topping for hot chocolate? Whipped cream or homemade marshmallows!

And onto the recipes!!!

The Funky Monkey

• 1 tablespoon banana syrup
• 1 tablespoon white chocolate syrup
• cinnamon

Spice Cake

• Add cinnamon, nutmeg, and three drops of vanilla extract to your hot chocolate.

Pumpkin Pie

• Add cinnamon, nutmeg, allspice, three drops of vanilla extract and one tablespoon pumpkin pie syrup

Peppermint Patty

• 2 tablespoons peppermint flavored syrup
• Add whipped cream and chop up some Andes chocolate mint candy to top

Egg Nog

• Instead of using milk as the base, use egg nog. Be careful not to get it too hot because the egg nog will solidify and burn much easier than milk.
• Add whipped cream and sprinkle with nutmeg.

Cafe Borgia

• 1 tablespoon orange or Valencia flavored syrup.
• Nutmeg, cloves and cinnamon

Be creative, experiment with flavorings, and mix it up. Put together some signature combinations of your own!

Apple-Pie Cider

Apple-Pie Cider from Martha Stewart

Ingredients

Serves 6

• 1 1/4 quarts apple cider
• 3 tablespoons firmly packed light-brown sugar
• 7 whole cinnamon sticks, (6 sticks for garnish)
• 1 teaspoon ground allspice
• 1/2 teaspoon ground ginger
• Ground cloves
• Freshly grated nutmeg
• Salt
• 1/2 cup Calvados, or other brandy (optional)

Directions

1. In a medium saucepan, whisk together cider, sugar, spices, and salt. Bring to a simmer over medium-low heat. Remove from heat; pour in brandy, if desired. Strain into a pitcher; discard solids. Serve in mugs, garnished with cinnamon sticks.

From Martha Stewart Living, November 2003

Corn Casserole (Paula Deen)

Corn Casserole -

From Paula Deen, as seen on FoodNetwork.com

Ingredients

• 1 (15 1/4-ounce) can whole kernel corn, drained
• 1 (14 3/4-ounce) can cream-style corn
• 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
• 1 cup sour cream
• 1/2 cup (1 stick) butter, melted
• 1 to 1 1/2 cups shredded Cheddar (optional)
  

Directions

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Julie's note - I like it without the cheese.

Sweet Corn Bread Pudding

Sweet Corn Bread Pudding - as seen on Food Network.com

Ingredients

• 1/2 onion, diced fine
• 1 ounce unsalted butter
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary
• 1 (15-ounce) can creamed style sweet corn
• 1 cup heavy cream
• 2 eggs
• 1 teaspoon baking powder
• 1/2 cup yellow cornmeal, whole grain, stone ground
• 1/2 cup shredded Parmesan
• 1 teaspoon kosher salt
• Ground black pepper
• 2 cups cubed French bread

Directions

Heat oven to 350 degrees F.

Sweat onions with butter and herbs in an oven safe skillet until translucent.

Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake 50 minutes, or until set. Cool slightly before serving.

Aunt Marsha's Carrot Stuff

Aunt Marsha's "carrot stuff"- from Cara of Cara's Cravings

• 2 lbs Ritz Crackers
• 3 lbs carrots
• 5 med onions
• 1/4 lb butter
• 6 eggs
• 1 1/2 t pepper
  
• 1 1/4 t garlic
  
• salt
• poultry seasoning

Cook carrots (boil/steam) until tender, Crush crackers to crumbs,

Using food processor, process carrots,onions (raw) & eggs together in several batches.

Melt butter (in microwave), and mix together carrot mixture, cracker crumbs and butter.

Bake in 9X13" pan at 350* for about an hour, or until done

Chocolate Mint Cookies

Chocolate Mint Cookies I -

from allrecipes.com

Also seen on Culinary Concoctions by Peabody

Ingredients

• 3/4 cup butter
• 1 1/2 cups packed brown sugar
• 2 tablespoons water
• 2 cups semisweet chocolate chips
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 36 chocolate mint wafer candies (Andes mints, broken in half)
  

Directions

1. In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
2. At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!

Mini Pumpkin Loaf

Mini Pumpkin Loaf
adaptation from Joy of Cooking
as seen on Good Things Catered

Ingredients:
3 c. all-purpose flour
2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
2 Tbsp ground cinnamon
1 Tbsp ground ginger
2 tsp ground nutmeg
1 tsp ground cloves
2/3 c. milk
1 tsp vanilla
12 Tbsp butter, at room temp
2 c. granulated sugar
2/3 c. packed brown sugar
4 large eggs
2 c. pumpkin puree

Directions:
-Preheat oven to 350 degrees.
-Have all ingredients at room temp and prepare mini loaf pans.
-Whisk together flour, soda, powder, salt and spices thoroughly.
-In another bowl combine milk and vanilla.
-In large bowl of mixer beat butter until creamy (about 30 sec).
-Gradually add sugars and beat on high speed until lightened in texture (3-4 min).
-Beat in eggs one at a time.
-Add pumpkin puree on low speed until just blended.
-Add flour mixture in 3 parts alternating with the milk mixture in 2 parts beating on low or stirring with spatula until just combined.
-Scrape batter into pan and spread evenly.
-Bake about 45 minutes making sure to take out only when a toothpick inserted in center comes out clean.

Let cool in loaf pans and give!

Peppermint Chocolate Cookies

Peppermint Chocolate Cookies - as seen on Apples & Oranges, a Rachael Ray recipe

Tracey Seaman and Diana Sturgis

From Every Day with Rachael Ray
December - January 2009

Makes 16

Prep Time: 30 minutes (plus chilling and cooling)
Bake Time: 20 minutes

Ingredients:

• 1-1/2 sticks (6 oz) unsalted butter, softened
• 1-1/2 cups confectioners' sugar
• 1 large egg
• 1-1/2 cups flour
• 1/2 cup unsweetened cocoa powder
• 1 pinch salt
• Two 3.5 oz bars dark chocolate, finely chopped
• 1/2 teaspoon vegetable oil
• 2/3 cup finely crushed peppermint candy canes or candies

Directions:

1. Using an electric mixer, beat the butter until soft. With the mixer on low, gradually add the confectioners' sugar until creamy, then beat in the egg. In a medium bowl, whisk together the flour, cocoa and salt; add to the mixer about one-third at a time, beating at low speed until smooth.
2. Lay a 16-inch sheet of parchment paper on a work surface; turn out the dough onto the paper. Using your hands, shape the dough into a 12-inch-long cylinder; wrap tightly in the parchment and roll into a smooth, even log. Twist the ends to seal and refrigerate for 30 minutes; reshape the cylinder and refrigerate for 30 minutes more.
3. Preheat the oven to 350°; line 2 cookie sheets with parchment paper. Unwrap the dough; using a sharp knife, slice into 1/3-inch-thick rounds. Place about 1 inch apart on the cookie sheets; bake until firm, 18 to 20 minutes. Let cool completely.
4. In a bowl, combine two-thirds of the chopped chocolate with the oil; microwave for 30 seconds, then stir until smooth. (If needed, heat for additional 10-second intervals.) Stir in the remaining chopped chocolate until smooth.
5. Using an offset spatula, spread a scant teaspoon of melted chocolate on top of each cookie. Sprinkle the peppermints on top and let stand until set, 2 to 3 hours.

VERDICT:
Well, to be honest, they're not my favorite cookies. They're good for switching it up, but they weren't the greatest. Basically, they're chocolate shortbreads with stuff on top. I usually prefer cookies that are chewy. I think I'd rather do my other chocolate-peppermint cookies. But not bad - very cute too!

Cranberry Green Salad

Cranberry Green Salad - April Watson

1/3 c. vegetable oil
1/4 c. seasoned rice vinegar
3/4 c. Dijon mustard
1/4 c. sugar
1 clove garlic

1 small head Bibb lettuce
1 head green leaf lettuce
1 Granny Smith Apple, diced
1/3 c. chopped walnuts
1/3 c. dried cranberries
1/3 c. feta cheese

Combine first 5 ingredients. Stir with a wire whisk until blended. Set aside. Just before serving, combine lettuce and remaining 4 ingredients in a large bowl. Pour dressing over salad and toss gently.

Authentic Polish Paczki

Authentic Polish Paczki recipe - Recipezaar (via Erinn Caley)

1½ hours 30 min prep (yeah right, it took me like 4 hours)

Change to: paczki US Metric

12	egg yolks (or six whole eggs, see note) (I used 6 whole eggs, and it was still pretty eggy)
1	teaspoon salt
2 (1/4	ounce) packages active dry yeast
1/4	cup warm water
1/3	cup room temperature butter
1/2	cup sugar
4 1/2	cups flour
1/3	cup rum or brandy(I used rum - the light, clear kind)
1	cup scalded whipping cream (I heated it to almost boiling)
1 1/2	cups preserves or cooked prunes or apples or canned poppy seed filling (I used blackberry preserves)
	oil (for deep frying, The old-timers used lard, but vegetable oil will work(I use peanut oil.) I used normal vegetable oil. I think canola.

• Deep Fry Rolls/Biscuits
  
  
  
  
• Polish Rolls/Biscuits
  
  
  
  

1. Beat egg yolks with the salt in the small bowl of an electric mixer at high speed until the mixture is thick and piles softly, about 7 minutes.
2. Soften yeast in warm water.
3. Cream butter, add sugar to it gradually, beating until fluffy.
4. Slowly beat in the softened yeast.
5. Stir one fourth of the flour into the yeast mix.
6. Add rum/brandy and half of the cream.
7. Beat in another fourth of the flour.
8. Stir in remaining cream.
9. Beat in half of the remaining flour and then the egg yolk mixture.
10. Beat for 2 minutes.
11. Gradually beat in the remaining flour until the dough blisters. (I think I added another cup of flour - it was really sticky)
    
12. Cover the bowl with plastic wrap. (I covered mine with a towel instead of plastic wrap)
    
13. Set in a warm place to rise. (I turned my oven to "warm" and let it rise in there)
    
14. When it has doubled in bulk, punch it down. (I think I added almost another cup of flour here because it was so sticky!)
    
15. Cover and let rise again until doubled.
16. Punch it down again.
17. Roll dough on a floured surface to about 3/4 inch thickness.
18. Cut out 3 inch rounds using a cookie cutter or glass.
19. Put 1 tablespoon of filling in the center of half the circles. (I skipped steps 19, 20, 21 & 22 - the next four steps - until "cover the paczki...")
    
20. Brush the edges with water. skipped
    
21. Top with the remaining rounds. skipped
    
22. Seal the edges very well. skipped
    
23. Cover the paczki on a floured surface.
24. Let rise about 20 minutes.
25. Deep fry in the hot fat until they are golden brown on both sides. (Just light brown- they'll continue to brown a little after you take them out)
    
26. Sprinkle with powdered sugar or drizzle with honey. (I forgot this step completely - oops!)
    
27. Put preserves in ziplock bag, and cut one edge on an angle to make a "piping bag"
28. Once cooled, make a small incision on the side of your paczki. Insert the piping bag and squeeze as much of the preserves as you desire (about a few TBSPs, or in my case, as much as you can fit in there!)

Dad's Stuffing

Dad's Stuffing

2 Bags #2 onion & sage flavored dry stuffing bags
1 small onion, chopped finely
celery (tons)
a few apples with skin
"innerds" chopped, if desired (eeeew!!)
butter
stock

Toss ingredients together

Chocolate Peppermint Pinwheel Cookies and Sugar Cookies

Chocolate Peppermint Pinwheel Cookies



Recipe courtesy of Alton Brown, Food Network

1 batch Sugar Cookies, recipe follows
3 oz. unsweetened chocolate, melted
1 tsp. vanilla extract
1 egg yolk
1 tsp. peppermint extract
1/2 c. crushed candy canes or peppermint candies

Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to the other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes. Roll out doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in wax paper and refrigerate for 2 hours.

Preheat oven to 375 degrees.

Remove dough from the refrigerator and cut into 1/2-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.

Sugar Cookie:
3 cups all-purpose flour
3/4 tsp. baking powder
1/4 tsp. salt
1 c. unsalted butter, softened
1 c. sugar
1 egg, beaten
1 Tbsp. milk
Powdered sugar, for rolling out dough

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice, as desired. Store in an airtight container for up to 1 week.

Sweet Potatoes

Sweet Potatoes - Jenny

1 can sweet potatoes (1 lb. 13 oz.)
1 c. sugar
2 eggs
1 tsp. vanilla
(1 c. evaporated milk)
1/2 c. milk
1/4 c. butter (1/2 stick)

Drain and mash potatoes, melt butter. Mix everything together. Bake at 400 for 15 minutes.


Topping
1/2 c. corn flakes
1/2 c. coconut
1/4 c. chopped pecans

Add topping. Melt 1/2 stick of butter, and pour over the topping. Bake another 10 - 12 minutes.

Grandma's Wonderful Pink Salad

Grandma's Wonderful Pink Salad - Goldie Albers 

2 small pkg. strawberry gelatin 

2 c. boiling water frozen strawberries (1 can?) 

2 peeled, chopped apples (optional) 

(pineapple?) 

(mandarin oranges?) 

1/2 pint whipped cream 

 Combine gelatin, water, and strawberries. Stir well. Fold in fruit and whipped cream.