We all talk about food a lot, especially what delicious food we ate over the holidays. So I thought it would be great to make a collection of some of our favorites!!!
Baked Brie
From Marianne of CalliopeAZCreations
• 1 package crescent rolls
• 1 wheel brie
• 1 egg white
• jam of your choice
- Unwrap the crescent rolls and press them together to make one sheet.
- Place brie wheel in the middle.
- Top with a fair amount of jam.
- Wrap it up with the crescent sheet and make it look cute.
- Brush top with egg white whipped with a little water.
- Cook according to the rolls directions and start watching it when they are supposed to be done.
- It will take a little longer than what the package says.
Based on the recipe for baked brie by Paula Deen.
Pizza Dip
From Crystal of CrystalGaylePhoto
• 8oz cream cheese
• 1 tsp Italian Seasoning
• 1/4 tsp garlic powder
• 2 c. mozzarella cheese
• 1 c. cheddar cheese
• 1/2 c. pizza sauce
• 1/2 c. red peppers, chopped
• 1/2 c. green peppers, chopped
Mix first 3 ingredients, and spread in 9" pie pan. Mix mozzarella and cheddar cheeses and spread 1/2 on top of cream cheese mixture. Spread pizza sauce on top of cheeses. Add 1/2 of cheese mixture. Top with red and green peppers. Bake at 350* F for 20 minutes.
Veggie Roll Ups
From Crystal of CrystalGaylePhoto
• 6-8 flour tortillas
• 8oz cream cheese
• 1/2 c. ranch dressing
• 1/2 c. carrots, finely chopped
• 2/3 c. broccoli, finely chopped
• 1/2 c. red peppers, chopped
• 1/2 c. green peppers, chopped
• 1/2 c. onion, chopped
Mix all ingredients together. Spread about 1/4 inch thick onto tortillas. Roll tortillas up and let set about 1/2 hour before slicing into 1 1/2 inch sections.
My Big Fat Italian Turkey
From Bill of PaganCellarJewelry
• 1 orange
• 1 lemon
• 1 yellow onion
• Italian Seasoning
• butter
• fresh sprigs of:
•Sage
•Oregano
•Thyme
•Rosemary
- Slice your fruits and onion and break apart the sprigs of herbs. Insert slices of fruits, onion and some of each sprig into each end of turkey (after you cleaned the turkey out of course!)
- Stick turkey in pan with 1" of water (to keep it juicy and make gravy)
- Melt down the butter and cover turkey, sprinkle Italian seasoning all over butter. Cover with foil (poke a couple holes for air!) and cook for appropriate hours, at recommended temperature based on weight. When you approach the last 20 min of cooking remove foil and let the skin brown.
- You wont need to baste, the water will keep the turkey juicy and the steam will stay in with the foil
- To make your homemade gravy, take some juice out of the pan and put in a sauce pan. Add flour until thickened and salt and pepper to taste if needed (remember your italian seasoning will be in there too)
WooooHooooo I have finally gotten the amazing Mac N Cheese recipe out of Janet!!!!! Your Welcome :)
Mac 'N Cheese
from Janet of TrinketsNWhatnots
- I recommend buying blocks of cheese and shredding them yourself. It really makes a difference in the flavor of the cheese.
- The secret to my Mac & Cheese is the type of Cheese. I LOVE Cabot's brand cheese. it is amazing.
• 6 oz. of Cabot's Seriously Sharp cheddar Cheese
• 6 oz of Cabot's Extra Sharp Cheddar Cheese
• 12 oz of New York Sharp Cheddar Cheese
• 12 oz of New York Mild Cheddar Cheese
• 12 oz of Colby Jack Cheese
• 3 Tbls. of flour
• 3 Tbls. of butter
• 2 cups of Milk (whole milk is best for a treat of a dish)
• Box of elbow noodles
- Preheat oven to 350* F
- Start with melting the butter, add the flour and stir/mix well until you have a thick sauce. Slowly add the milk, stirring the roux (flour/butter mix) into the milk. Then slowly add most of the cheese. (I keep some cheese back to put on the top at the last minute of cooking).
- Cook the noodles per instructions on the box.
- Pour your sauce over the noodles, MIX well so that the sauce is in between all your noodles. Put into the oven for 20 minutes.
- Take out to sprinkle cheese over the top, increase oven temp to 375 and let it bake for another 10 minutes until the cheese is golden brown on top and bubbling.
**TIP ** You can always add bacon on the top or play around with the cheese to make it different.
This is NOT a diet recipe, it is for special occasions.
Strawberry Layered Jello Salad
from Elizabeth of TurtleXIII
• 9 oz strawberry jello
• 4 c. boiling water
• 2 boxes frozen strawberries in syrup. I think they are around 10 oz each.
• 16 oz sour cream. I used the light sour cream and it came out just fine.
-Mix all the jello and the boiling water until completely dissolved.
- Add the strawberries and stir some more.
- Pour 1/2 the mixture into a 13 x 9 inch dish or a large round dish. Don't use a pie pan, its not big enough.
- Leave the other jello on the counter top, and stir occasionally so it doesn't congeal.
- Refrigerate for at least an hour, until the jello is firm.
- Spread all of the sour cream onto the refrigerated jello.
- Refrigerate for another hour, so the sour cream hardens, and wont mix when more jello is added.
- Add the other half of the jello, pouring slowly/gently so you dont mix the layers.
- Refrigerate overnight.
Ginger Almond Biscotti
from Ariella of HausofAriella
• 3/4 c. dry toasted, unsalted almonds (you can toast raw almonds in oven for about 10 mins)
• 1/2 c. crystallized ginger
• 1 c. all-purpose flour
• 1/2 c. sugar
• 1 tsp. ground ginger
• 1/2 tsp. salt
• 1/4 tsp. baking soda
• 1 large egg
• 1 large egg white
• 1/2 teaspoon vanilla
- Preheat oven to 300* F.
- Next, coarsely chop your crystallized ginger and almonds. You can chop them together, since they'll go into the recipe at the same time. Note that the ginger is sticky inside.
- Next you'll need to sift together the flour, sugar, ground ginger, salt and baking soda. If you dont have a sifter, a neat trick is to take a metal strainer and use it to sift the ingredients.
- In a separate bowl, beat the whole egg, the egg white, and vanilla together. Pour the egg mixture into the dry ingredients and mix them together well. Then add the crystallized ginger and almonds and mix some more.
-Don't expect the biscotti dough to be very wet or mix well. When it's all mixed together nicely, you should have a substance that looks a bit like very lumpy oatmeal.
-Grease your baking sheet or cover it with non-stick aluminum foil.
- Wet your hands before you pick up the dough to make it easier to shape. Shape the dough into a large log for long biscotti. Keep in mind that while the dough will spread somewhat while baking, it won't rise, so dont make it to thin.
- Bake for about 45 mins, or until it is a nice golden color.
- Take the loaf out and let it cool for 30-45 minutes. In my experience, cool biscotti loaves cut much better than warm ones.
- Using a serrated knife, cut the loaf crosswise, across the thinner part. I usually cut mine into 1/2 inch thick slices.
- Place the slices back onto the cookie sheet, and put them back into the oven at 300*F for about 15 minutes until the get crisp. They'll get a bit crispier once you take them out and cool them, so if they're looking darker after 15 minutes, but haven't reached the level of crisp you'd like, let them cool then check them.
Brought to you by Elizabeth of TurtleXIII
Handmade Sterling Silver Jewelry
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