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FReeper Weekly Recipe Thread ~Dec 24th~{Merry Christmas}
FreeRepublic Cooks | Dec 24, 2011 | libertarian27

Posted on 12/24/2011 6:57:47 AM PST by libertarian27

Welcome to the 3rd installment of the FReeper Weekly Recipe Thread 2012.

Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or three- for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites!

Here's the place to share and explore your latest and greatest favorite recipe.


TOPICS: Food; Hobbies; Reference
KEYWORDS: christmas; cooking; food; recipes; weeklyrecipethread
Navigation: use the links below to view more comments.
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Merry Christmas!
1 posted on 12/24/2011 6:57:59 AM PST by libertarian27
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To: libertarian27

I just made these. I haven’t tasted them yet but they sure smell good.

Banana Nut Muffins Recipe
INGREDIENTS
3 or 4 ripe bananas, smashed
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 Tbsp espresso or strong coffee (optional)
1 teaspoon baking soda
Pinch of salt
1 1/2 cup of flour
1 cup chopped walnuts (toasted or raw)
METHOD
No need for a mixer with this recipe.
1 Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.
2 Mix in the sugar, egg, espresso and vanilla.
3 Sprinkle the baking soda and salt over the mixture and mix in.
4 Add the flour, mix until it is just incorporated. Fold in the chopped walnuts.
5 Pour mixture into a prepared muffin tin. Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it’s done. Cool on a rack.
Makes 12 muffins.


2 posted on 12/24/2011 6:59:33 AM PST by Mercat
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To: libertarian27; FrdmLvr; TN4Liberty; Daisyjane69; HungarianGypsy; SouthDixie; illiac; EQAndyBuzz; ...

~~FReeper Weekly Recipe Thread Ping~~~
(to be added/deleted - please post here or PM me)

Last week’s recipes:(Dec 17th)

Appetizer __ Post # 08 __ Cheese Ball

Cake __ Post # 20 __ Chocolate Sin Cake
Cake __ Post # 21 __ Babe’s Apple Cake
Cake __ Post # 23 __ Inga’s Cheesecake
Cake __ Post # 26 __ Trifle

Icing __ Post # 22 __ Marshmallow Microwave Frosting

Pastry __ Post # 37 __ Trillian’s Frittelle

Pie __ Post # 24 __ Key Lime Pie

Salad __ Post # 05 __ Cranberry Pecan & Greens Salad

Soup __ Post # 15 __ Two Noodle Soup

http://www.freerepublic.com/focus/chat/2821635/posts?page=43#43


3 posted on 12/24/2011 7:00:44 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: libertarian27

This is my old tried and true which is always demanded at pot lucks:

Killer salad:

a bag or box of spring greens (romaine and spinach work too)
grapefruit and orange sections
strawberries and any other berries you want
maple walnuts or pecans or candied in some way
gorganzola cheese crumbles
raspberry vinagret dressing (go easy with it, the salad has enough going on)

easy breezy and always gets the raves.


4 posted on 12/24/2011 7:02:05 AM PST by Mercat
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To: libertarian27

Merry Christmas all! Today is all about appetizers at my house. Tomorrow is Prime (okay,choice) Rib with all the trimmings. I bought a goose this year but never having cooked one I decided to try it on a stress free day. Anyone familiar with cooking goose? I could use some tips.Thanks.


5 posted on 12/24/2011 7:04:03 AM PST by ladyvet ( I would rather have Incitatus then the asses that are in congress today.)
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Cooking and Baking references:

SEVENTY-FIVE RECEIPTS FOR
PASTRY, CAKES, AND SWEETMEATS
1832
BY MISS LESLIE, OF PHILADELPHIA.
http://digital.lib.msu.edu/projects/cookbooks/books/seventyfivereceipts/sevf.html

History of Cookies
http://whatscookingamerica.net/History/CookieHistory.htm


6 posted on 12/24/2011 7:05:23 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: ladyvet
I've never cooked a goose but have turned out plenty of ducks. Wild rice and mushroom soup are key constituents...
7 posted on 12/24/2011 7:18:01 AM PST by Eric in the Ozarks (Gimme that old time fossil fuel.)
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To: libertarian27

Mmmm, bacon ..... I haven’t made this yet, but I’m going to & thought I would go ahead and share the recipe which appeared in our local paper recently:

CARAMEL BACON PEANUT BARK

12 ounces maple or brown sugar bacon
Two 12-oz. packages milk chocolate bits
1-1/2 cups chopped peanuts (salted or not)
10-oz bag soft candy caramels
Large flake sea salt

Line a baking sheet with waxed paper.
Heat a large saute pan over medium-high.
Working in batches, add the bacon and cook until very crisp, about 10-12 minutes.
Transfer to paper towels to drain, then repeat with the remaining bacon.
Set aside to cool completely. Once cool, crumble the bacon into small pieces.
Place the chocolate bits in a medium microwave-safe bowl.
Microwave on high for 1-2 minutes, stirring every 20 seconds, or until melted and smooth.
Pour the chocolate onto the prepared baking sheet, then tap it on the counter to settle the chocolate into an even, smooth puddle.
Immediately sprinkle the bacon and peanuts evenly over the chocolate.
Allow the chocolate to fully harden, about 15-20 minutes.
Meanwhile, place the caramels in a medium microwave-safe bowl.
Microwave on high for 1-2 minutes, stirring every 20 seconds, or until melted and smooth.
Drizzle the caramel over the bark, then sprinkle lightly with the sea salt.
Allow to cool and harden, then break into pieces.


8 posted on 12/24/2011 7:20:25 AM PST by MissMagnolia (You can't fix stupid but you can vote it out.)
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To: libertarian27

My grandmother always made corn pudding for the big holiday meals .... it just isn’t Thanksgiving or Christmas in our family without it. We make it for any meal where company is coming and we need a good side dish

SOUTHERN CORN PUDDING
(serves 12)

6 eggs
3 cups milk (see Note 1)
6 cups fresh corn, cut from the cob (see Note 2)
1/4 cup plus 2 tablespoons butter or margarine, melted
1/4 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper (white pepper looks best)

Lightly grease a 9 x 13 pan (Crisco works great)
Spread drained corn evenly in the bottom of the pan
Combine eggs & milk, beating well (I give it a quick whirl in a blender)
Add flour, sugar, salt & pepper & give another quick whirl to combine
Pour blender contents evenly over corn
Do not panic when it looks like corn soup!
Bake at 375 degrees for 40-45 minutes or until set and top is a nice golden color.

Note 1 - frozen or canned corn (drained) works fine

Note 2 - substitute half & half for all or part of 3 cups milk for a very rich recipe

This recipe is easy to cut in half (serves 6) - use 1-1/2 quart baking dish


9 posted on 12/24/2011 7:25:24 AM PST by MissMagnolia (You can't fix stupid but you can vote it out.)
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To: ladyvet

I know goose can get very dry ..... here’s a link to a recipe (scroll down to see it) for roast goose: http://www.wvdnr.gov/Hunting/WRecipe.shtm
They put an apple in the cavity for added moisture - I do this when cooking turkeys. Also, food.com has some goose recipes, just google them. Good luck with your Christmas Goose!!


10 posted on 12/24/2011 7:35:16 AM PST by MissMagnolia (You can't fix stupid but you can vote it out.)
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To: sauropod

.


11 posted on 12/24/2011 7:41:44 AM PST by sauropod (Ann Coulter does NOT choose my presidential candidate!)
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To: libertarian27
One of my favorites around Christmas.

1c softened unsalted butter
1/2c confectioner's sugar
1tsp vanilla extract
1/2tsp salt
3/4c pecans, chopped finely
2 1/4c all purpose flour
1/3c confectioner's sugar for dusting

Mix butter and 1/2c confectioner's sugar until smooth. Add vanilla and salt. Add pecans. Add flour 1/4 cup at a time until dough is blended and smooth.

Roll dough into 1in balls and place on cookie sheet. Bake for 10-12 mins at 400F. Once thoroughly cooled, shake cookies, a few at a time, in bag with 1/3c powdered sugar.

Great with tea and other hot beverages. Enjoy!

12 posted on 12/24/2011 7:59:03 AM PST by edpc (Wilby 2012)
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To: MissMagnolia

You know, I initially recoiled, but I am betting this is pretty darn good.


13 posted on 12/24/2011 8:00:16 AM PST by edpc (Wilby 2012)
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To: MissMagnolia

Mmmm...... bacon, chocolate, caramel. Another can’t miss recipe!


14 posted on 12/24/2011 8:00:29 AM PST by rightly_dividing (1Cor. 15:1-4)
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To: libertarian27

Put a cup of water in a pan on high heat

Go look for instant coffee. I know it was here yesterday? Still looking, looking.

Uh, oh. Water’s GONE! Burnt the pan!

Don’t try this at home.

Merry CHRISTmas anyway!


15 posted on 12/24/2011 8:06:01 AM PST by wizr (If God isn't on your side, who is?)
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To: libertarian27
I haven't posted on this thread before but I usually lurk when I have the time.
I have a recipe I want to contribute:

NEIMAN-MARCUS COOKIES (Recipe may be halved)

2 cups butter
24 oz. Chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. Soda (baking)
1 tsp. Salt
2 cups sugar
1 8 oz. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. Baking powder
2 tsp. Vanilla
3 cups chopped nuts (your choice)

Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars.
Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda . Add chocolate chips, hershey bar, and nuts.
Roll into balls, and place two inches apart on a cookie Sheet. Bake for 10 minutes at 375 degrees.

Makes 112 cookies.

16 posted on 12/24/2011 8:25:33 AM PST by red-dawg
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To: rightly_dividing; edpc

I can imagine this would be a huge hit with a bunch of guys .... Super Bowl party or something similar. :-)


17 posted on 12/24/2011 8:27:06 AM PST by MissMagnolia (You can't fix stupid but you can vote it out.)
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To: libertarian27

Merry Christmas to you and yours!


18 posted on 12/24/2011 8:44:50 AM PST by Gabz (Democrats for Voldemort.)
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To: libertarian27; All
MERRY CHRISTMAS to ALL!

Posted this on another thread but thought I'd share here as well. I found the ham recipe on a website - mrfood.com IIRC. I think it was called "Anytime Ham."

Here is what I am doing for Christmas dinner.

Serves: 10

Ingredients:
1 (4- to 5-pound) smoked semi-boneless ham
1 (29-ounce) can yams, drained
2 (15-ounce) cans whole white potatoes, drained
1 (29-ounce) can peach halves in heavy syrup, drained and syrup reserved
1 (16-ounce) can apricot halves in heavy syrup, drained and syrup reserved
3/4 cup maple syrup
1 teaspoon dry mustard
1/8 teaspoon ground ginger
3 tablespoons cornstarch

Instructions:
1. Preheat oven to 400 degrees F. Trim ham of all excess fat and place cut-side down in a large roasting pan. Bake 45 minutes then drain off any pan drippings and reduce heat to 350 degrees F.

2. Meanwhile, place yams, white potatoes, peaches, and apricots in a large bowl and toss gently; set aside.

3. In a medium saucepan, combine 1 cup reserved peach syrup, 1/2 cup reserved apricot syrup, the maple syrup, dry mustard, and ginger; bring to a boil over medium-high heat then remove from heat. 4. In a small bowl, mix 3 tablespoons remaining reserved apricot or peach syrup with the cornstarch and add to hot syrup mixture, stirring until thickened.

5. Place potatoes and fruit around ham and pour syrup mixture over everything. Bake 35 to 45 minutes, uncovered, basting occasionally

Of course I went OVERBOARD and bought a 13 pound ham. Sooo...It's going to be cut in half. I'll do the above recipe and Mrs p6 will do her half the way she likes, but she wan't let me know the recipe until it's done. She likes it simple so it will probably be ginger ale and brown sugar glaze.

It'll kinda be a Christmas Ham Contest to see which one the family likes best.

Meanwhile here's another recipe I found soemwhere.

Recipe For Happiness

2 Heaping cups of Patience
1 Heart full of Love
2 Hands full of Generosity
1 Head full of Understanding
and a Dash of Laughter

Sprinkle generously with kindness, add plenty of faith and mix well. Spread over a period of a lifetime and serve to everyone you meet.

MERRY CHRISTMAS


19 posted on 12/24/2011 8:48:55 AM PST by prisoner6 (Right Wing Nuts bolt The Constitution together as the loose screws of the Left fall out!)
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To: ladyvet

In my youth (about a century ago) I tried roasting a goose. The instructions included covering the bird with aluminum foil. I didn’t tent it sufficiently, the lovely, crispy golden skin adhered to the foil, and it looked more like a train wreck than a dinner. Tasted fine, though.


20 posted on 12/24/2011 8:59:46 AM PST by Silentgypsy (If this creature is not stopped it could make its way to Novosibirsk!)
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To: libertarian27

Christmas French Toast

Panettone, 1/2” slices
some eggnog
some milk
a couple eggs
dash nutmeg
butter
syrup

Mix nog, milk, eggs, and nutmeg. Quickly dip the panettone into mixture and fry in butter until browned. Top with more butter, if desired, and syrup.

Have a Very Merry Christmas, All!


21 posted on 12/24/2011 9:06:37 AM PST by llmc1
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To: libertarian27
I am making these tomorrow AM for breakfast along with bacon and sausage links. I rarely cook breakfast but always on Christmas.

Cranberry Orange Scones

2 1/2 cups all purpose flour

2/3 cups sugar

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 cup butter (no substitutes)

1 tsp. finely grated orange peel

1 cup chopped fresh or frozen cranberries

3/4 cup buttermilk Combine dry ingredients in mixing bowl. cut in butter until mixture resembles coarse crumbs. Add cranberries (I will probably used dried ones, soaked for just a bit in water and drained). Add orange peel. Stir in buttermilk just until moistened. Turn onto a lightly floured surface. Gently knead 6-8 times. Divide in half; Pat each half into an 8-inch circle. Cut into 8 wedges. Place 1 inch apart on ungreased baking sheets. Bake at 400 degrees for 15-18 minutes or until lightly browned. Remove from pans to wire racks. Serve warm. Serve with butter!!

22 posted on 12/24/2011 9:12:42 AM PST by susannah59
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To: libertarian27

MERRY CHRISTMAS!!

One of my grandmothers best....

Devils Food Cake with Divinity Frosting

1 - boxed devils food cake mix prepared using directions on the box.

When cool, frost with the following:

EASY NO - COOK DIVINITY

1 pkg. fluffy white frosting (dry)
1/3 c. Karo syrup
1 tsp. vanilla
1/2 c. boiling water
1 lb. powdered sugar
1 c. chopped pecans

In small bowl, combine frosting mix, Karo, vanilla, and boiling water; beat on high until stiff peaks form (about 5 minutes). Transfer to a large bowl - on medium speed, blend in powdered sugar gradually. Stir in nuts.

Melt one bag semi sweet chocolate chips in a double boiler with a touch of heavy cream.

When completely melted, pur over the top of the divinity frosted cake making sure some of it drizzles down the side of the cake.

MMMM MMMM good


23 posted on 12/24/2011 9:21:43 AM PST by illiac (If we don't change directions soon, we'll get where we're going)
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To: ladyvet
I tried cooking a goose, once.

I was cooking it in my electric roaster.

For some reason, about halfway through, the smell suddenly got to my stomach, and I got really nauseated. I had to move the roaster outside to finish cooking, and air out the house.

I don't think I ate any of it. I'm not sure how it turned out. I'd be willing to try it if someone else cooked it, but I wouldn't try cooking it again. I don't know why it turned on me like that. I'll usually try just about anything.

My husband is not at all adventurous. He says he doesn't like things I am certain he has never tried, and if it isn't beef, pork, chicken, or turkey, forget it (well, maybe a little fish on occasion).

I told him once that if my ancestors had been as picky as he is, I would not be here.

My mother grew up in North Carolina in the mountains during the depression, and I've been told my grandmother would cook anything except possum.

24 posted on 12/24/2011 9:23:27 AM PST by susannah59
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To: libertarian27
When I was little I remember my mother making cookies she called Tea Cakes. They were a lot like Sugar Cookies except I think a little thicker and maybe not quite as sweet.

I got to thinking about these and started looking for a recipe. Most of the recipes I found looked pretty much alike and I tried one. Not bad, but not what I was looking for. I finally found this one in a cookbook, and then altered it after the first batch to make it taste more like what I remembered.

Tea Cakes

1 cup butter, softened but not melted

1 cup sugar

1/4 tsp. almond extract

1 tsp. vanilla extract

4 eggs

3 1/2 to 4 cups all-purpose flour

Preheat oven to 350 degrees.

Cream butter and sugar together. Add flavorings, mix well. Add eggs, one at a time, alternately with flour (about 1 cup at a time). Add enough flour to make a slightly stiff dough. (Using a stand mixer works better than a hand mixer). Using a cookie scoop, scoop out and place on a lightly greased cookie sheet. Sprinkle a pinch of sugar on top of each cookie, then flatten each with a wide-bottom glass or cup (dip bottom of glass or cup in sugar to prevent sticking). Bake at 350 degrees for 10-12 minutes or until lightly brown around the edges.

You can roll these out and cut them out but I prefer my method! It is easier and you handle the dough less. You could also use colored sugar for the holidays if you wish.

25 posted on 12/24/2011 9:38:44 AM PST by susannah59
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To: libertarian27; All
Please, FReepers, learn to make your cranberry sauce from scratch- don't serve that grey glop out of the can!

Cranberry Sauce Recipe

Ingredients

1 cup (200 g) sugar 1 cup (250 mL) water 4 cups (1 12-oz package) fresh or frozen cranberries

Method 1 Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.

2 Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.

Cranberry sauce recipe makes 2 1/4 cups.

If you don't want whole berries, strain it.

And NO, there's no need to add anything to this recipe. NO orange.. No cinnamon..NO nothing. Anything you add masks/takes away from the delicious taste of fresh cranberries.

26 posted on 12/24/2011 9:43:44 AM PST by patriot08 (TEXAS GAL- born and bred and proud of it!)
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To: libertarian27

This year we have to stray from our normal prime rib ($12.99/lb at Costco) because we have 16 to feed. So we decided on the following:

Orange Glazed Ham

Ingredients
1 (14 to 16-pound) fully cooked, spiral-cut smoked ham on the bone
6 garlic cloves
8 1/2 ounces orange marmalade
1/2 cup Dijon mustard
1 cup light brown sugar, packed
1 orange, zested
1/4 cup freshly squeezed orange juice

Directions

Preheat the oven to 350 degrees F. Place the ham in a heavy roasting pan.

Mince the garlic in a food processor fitted with the steel blade. Add the marmalade, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature.

CEDAR PLANKED SALMON

One cedar plank soaked in water for several days.

One salmon filet

Dill sprigs

Meyer lemons (if you can find them - other wise plain old lemons will work) Sliced thin.

Butter

Capers

Lay out the filet on the cedar plank and sprinkle with dill. Lay the lemon slices on top of the filet. Place a few pats of butter n top of the lemons. Sprinkle with capers. Place the plank with the filet on the BBQ and cook at about 350 degrees until done (20 - 30 minutes)


27 posted on 12/24/2011 10:00:17 AM PST by illiac (If we don't change directions soon, we'll get where we're going)
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To: illiac

Both recipes sound delicious! 16 people-bless you!


28 posted on 12/24/2011 10:03:58 AM PST by trisham (Zen is not easy. It takes effort to attain nothingness. And then what do you have? Bupkis.)
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To: libertarian27; All
Merry Christmas! Thank you for the thread!


29 posted on 12/24/2011 10:11:30 AM PST by trisham (Zen is not easy. It takes effort to attain nothingness. And then what do you have? Bupkis.)
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To: trisham

All 16 are family members (we’ll be missing four from the Seattle area). We will also have four small dogs so it should be a real rodeo!

MrsIlliac and I have been making spritz cookies, ginger cookies, frosted sugar cookies, chess pie request from my 93 year old mom), lemon curd pie, peanut brittle, divinity, and lord knows what else.

By about 7 PM she and I will collapse after they leave with a glass of good wine and great memories of family together.


30 posted on 12/24/2011 10:15:14 AM PST by illiac (If we don't change directions soon, we'll get where we're going)
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To: MissMagnolia

We LOVE corn pudding for the holiday meals. Sometimes we will take a couple of cups of canned corn and puree them in the food processor and add to the mix. One thing we always do now is grate about a quarter cup of asagio cheese and add it to the mix...


31 posted on 12/24/2011 10:17:50 AM PST by concerned4mysonsfuture
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To: edpc

Bless you for that! I’ve been wanting a recipe for just that kind of cookie.


32 posted on 12/24/2011 10:30:57 AM PST by Nea Wood (Silly liberal . . . paychecks are for workers!)
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To: Nea Wood

You’re welcome. Merry Christmas.


33 posted on 12/24/2011 10:57:08 AM PST by edpc (Wilby 2012)
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To: libertarian27; nw_arizona_granny; All

Peanut Butter & Pretzel Truffles

INGREDIENTS
1/2 cup crunchy natural peanut butter
1/4 cup finely chopped salted pretzels
1/2 cup milk chocolate chips, melted (see Tip)

PREPARATION
Combine peanut butter and pretzels in a small bowl. Chill in the freezer until firm, about 15 minutes. Roll the peanut butter mixture into 20 balls (about 1 teaspoon each). Place on a baking sheet lined with parchment or wax paper and freeze until very firm, about 1 hour. Roll the frozen balls in melted chocolate. Refrigerate until the chocolate is set, about 30 minutes.

TIPS & NOTES
Make Ahead Tip: Store airtight in the refrigerator for up to 2 weeks.

Tip: To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.

http://www.eatingwell.com/recipes/peanut_butter_pretzel_truffles.html

= = =
Hat-tip to Granny for alerting me to the eatingwell dot com website.


34 posted on 12/24/2011 11:11:43 AM PST by Joya (http://www.angelsonassignment.org/why_aoa.html)
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To: illiac

That sounds perfect. :)


35 posted on 12/24/2011 11:18:22 AM PST by trisham (Zen is not easy. It takes effort to attain nothingness. And then what do you have? Bupkis.)
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To: llmc1

I’ve not heard of making French Toast with eggnog, good idea if there’s some left over.

I had a Native American co-worker ask me a couple weeks ago what eggnog tasted like. I told her it was about as sweet as a melted milkshake would be. SO, last Sunday, I took a gallon of eggnog to the “Employee Appreciation Day” at work (corporate does not allow holiday parties of any kind whatsoever).

Folks were disappointed I’d not brought anything to spike it with but my intent was not to get myself fired.

The event ran all day, and so, I asked my co-worker if she had tried any next time I saw her. She had tried it but did NOT like it. Well, at least now she knows what it tastes like.

I should have checked the fridge in the training room before I left work yesterday to see if there was any eggnog left. I could have brought it home and have made French Toast with it!


36 posted on 12/24/2011 11:20:26 AM PST by Joya (http://www.angelsonassignment.org/why_aoa.html)
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To: concerned4mysonsfuture

You can’t go wrong with cheese!! Another variation - my SIL’s corn pudding recipe has a few sauteed onions in it - different taste, but still very good.


37 posted on 12/24/2011 12:03:19 PM PST by MissMagnolia (You can't fix stupid but you can vote it out.)
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To: ladyvet

My English aunt occasionally does one for Christmas. Goose is all dark meat and very fatty. Make sure you remove the wishbone and clumps of visible fat and lightly pierce the outer skin all over. Do not pierce deep enough to break the flesh beneath. Baste with the dripping as it cooks. Serve with Madeira sauce.


38 posted on 12/24/2011 12:10:40 PM PST by kalee (The offenses we give, we write in the dust; Those we take, we engrave in marble. J Huett 1658)
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To: libertarian27

We celebrated Christmas early. I found this recipe for left over turkey that was some of the best left overs I ever had-

Turkey Club Pizza- http://busycooks.about.com/od/pizzarecipes/r/clubpizza.htm

I accidentally bought Havarti instead of Muenster cheese and used Mozzarella instead of Swiss. Swiss wasn’t appealing to me, and I’m guessing one can be a bit flexible with the cheese. My daughter and I loved it. I have left over cheese and will be making another in a couple days.

Another recent winner-

Turtle Shortbread Cookies- http://www.bettycrocker.com/recipes/turtle-shortbread-cookies-cookie-exchange-quantity/1a4ab719-0c79-4e65-bf44-fd0f693554c2

After reading the dough preparation and reviews, I just bought shortbread and used that. They were easy and soooo good.


39 posted on 12/24/2011 12:10:50 PM PST by pops88 (Geek chick over 50)
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To: ladyvet

Sea bass with pomodoro sauce with salad for supper tonight. After church tonight, we will just snack. Sausage
Tomorrow’s dinner will be shrimp cocktail, ribeye steaks with whiskey cream sauce and sauteed mushrooms, Brussels sprouts, crash hot potatoes and English plum pudding and Christmas Cake.
I will post the recipe for the potatoes, Oh My Goodness! They are the best potatoes I have ever eaten.


40 posted on 12/24/2011 12:44:58 PM PST by kalee (The offenses we give, we write in the dust; Those we take, we engrave in marble. J Huett 1658)
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To: kalee

http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/


41 posted on 12/24/2011 12:45:43 PM PST by kalee (The offenses we give, we write in the dust; Those we take, we engrave in marble. J Huett 1658)
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To: susannah59
Was it REALLY greasy? Mrs p6 and I tried a goose a few years after we were married. We thought it would be traditional and great.

WRONG!

Maybe we did something wrong but it smelled just like you say and it was so greasy no one would eat it. Can't even think about a goose now.

42 posted on 12/24/2011 1:27:13 PM PST by prisoner6 (Right Wing Nuts bolt The Constitution together as the loose screws of the Left fall out!)
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To: prisoner6
That may have been it. I just suddenly got totally nauseated and revolted by the smell- it was awful. I can't think about it, either!

I did cook a duck once, and it was fine as I recall.

43 posted on 12/24/2011 1:51:33 PM PST by susannah59
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To: All

Reality check version

Due to running out of time & unable to freeze these, I simply stirred the three ingredients together, formed into balls, and voila! ready to go, skipping the freezing and dipping steps!

Peanut Butter & Pretzel Truffles

INGREDIENTS
1/2 cup crunchy natural peanut butter
1/4 cup finely chopped salted pretzels
1/2 cup milk chocolate chips, melted

PREPARATION
Place pretzels in ziploc baggie. Crush with glass bottle or rolling pin.

(Or whir pretzels in food processor.)

Melt the chocolate chips over a double boiler.

Stir together the PB, pretzel crumbs, and melted choc-o-chips.

Form into balls and serve.


44 posted on 12/24/2011 2:22:39 PM PST by Joya (http://www.angelsonassignment.org/why_aoa.html)
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... used way more pretzels than called for, I kept stirring more and more in till I was happy w/ consistency.


45 posted on 12/24/2011 2:23:54 PM PST by Joya (http://www.angelsonassignment.org/why_aoa.html)
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S/B re-named PB+Pretzel Balls with the reality check version.


46 posted on 12/24/2011 2:25:44 PM PST by Joya (http://www.angelsonassignment.org/why_aoa.html)
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To: kalee

Do you know why you remove the wishbone?


47 posted on 12/24/2011 2:51:34 PM PST by ladyvet ( I would rather have Incitatus then the asses that are in congress today.)
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To: libertarian27; ErnBatavia

Thank you for this thread each week! I love looking at it.
Now I will stop lurking and share a recipe that gets rave reviews when I serve it. A dear friend of mine, who was murdered ( by his own father!) gave it to me. He called it:

“PINK STUFF”

1 can cherry pie filling
1 @24 oz can WELL DRAINED crushed pineapple
1 small bag chopped pecans ( or walnuts or slivered raw almonds)
1 can sweeteneed condensed milk
1 tub 8 or 12 oz softened cool whip
Mix the first 4 items. Fold in cool whip completely . Cover and refrigerate for a while. before serving, fluff it up a bit. enjoy :)

Merrry Christmas to all you FoodiesII


48 posted on 12/24/2011 2:52:06 PM PST by SortaBichy
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To: All

On one of the weekly cooking threads, I think that’s where it was, someone posted an appetizer recipe for hot dogs wrapped in bacon and covered with brown sugar then cooked in an electric skillet til crisp and sticky. I can’t remember what it was called but would like to have that recipe for the Super Bowl.


49 posted on 12/24/2011 3:02:50 PM PST by kalee (The offenses we give, we write in the dust; Those we take, we engrave in marble. J Huett 1658)
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To: SortaBichy

You can freeze that in a 13x9 pan then cut into squares to serve for summer dessert. Yummy!
I used real whipped cream in place of the cool whip.


50 posted on 12/24/2011 3:04:38 PM PST by kalee (The offenses we give, we write in the dust; Those we take, we engrave in marble. J Huett 1658)
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