MMmmmmmm, those all sound wonderful..Makes me wish I had more than one stomach!
Here's more recipe contributions that will certainly seduce you to a long Thanksgiving nap... ;)
MMMmmmm..wait until next months 12 Days of Christmas cookies...
BREAKFAST BAKEINGREDIENTS:
2 packages (12 oz each) bulk SAGE pork sausage
1 medium bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
3 cups frozen hash brown potatoes
2 cups shredded Cheddar cheese (8 oz)
1 cup Original Bisquick® mix
2 cups milk
----OPTION: apple pie fillingDIRECTIONS:
1. Heat oven to 400°F. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.
2. Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.
3. . Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.
ALTERNATIVE—BREAKFAST BAKE
INGREDIENTS:
1 lb bulk Italian pork sausage
1 tablespoon vegetable oil
1 large onion, coarsely chopped (1 cup)
1 large red bell pepper, coarsely chopped (1 1/2 cups)
1 package (8 oz) sliced fresh mushrooms (3 cups)
2 boxes (9 oz each) Green Giant® frozen chopped spinach, thawed, drained
2 cups shredded mozzarella or provolone cheese (8 oz)
Topping
5 eggs, beaten
1 1/4 cups milk
1/2 cup butter or margarine, melted
1 1/2 cups Gold Medal® self-rising flour
1/2 cup grated Parmesan cheese
DIRECTIONS:
Heat oven to 400°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. In 10-inch skillet, cook sausage over medium-high heat 8 minutes, stirring frequently, until browned. Remove from skillet; drain.1. In same skillet, heat oil over medium-high heat. Add onion and bell pepper; cook 5 minutes, stirring occasionally. Add mushrooms; cook and stir 3 minutes or until vegetables are tender. Stir in spinach and cooked sausage. Pour into baking dish. Sprinkle with cheese.
2. In medium bowl, beat topping ingredients with wire whisk until smooth. Pour over filling in baking dish. 3.Bake 35 to 40 minutes or until topping is golden brown.
HONEY GLAZED HAMINGREDIENTS:
1 (5- 7 pound) ready-to-eat spiral cut ham
1/4 cup dark brown sugar
1/4 cup dark corn syrup
2 cups honey
2/3 cup butter
1/4 cup whole cloves
DIRECTIONS:
1. Preheat oven to 325 degrees F (165 degrees C).
2. Score ham, and stud with the whole cloves. Place ham in foil lined pan.
3. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
4. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving
. ----Option.-- find cooking the ham in a Reynold's cooking bag works well. It provides for self-basting and a moist ham. ---I also place pineapple slices (with moistened toothpicks)
----Option-- used 1/3 c brown sugar, 1/3 cup honey, 1/4 tsp crushed cloves1
SLOW COOKER STUFFING (saves VALUABLE oven space)Prep Time: 25 Min Cook Time: 4.5 - 6.5 Hrs Servings: 16 – 18
INGREDIENTS;
• 1 cup butter or margarine
• 2 cups chopped onion
• 3 cups chopped celery
• 1/4 cup chopped fresh parsley
• 12 ounces sliced mushrooms
• 12 cups dry bread cubes
• 1 teaspoon poultry seasoning
• 1 1/2 teaspoons dried sage
• 1 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 2-3 cups chicken broth, (as needed !! better to be initially a bit dry and add a splash of broth during cooking)
• 2 cans of water chestnuts (diced fine)
• 2 eggs, beaten
DIRECTIONS:
• Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently. NOTE: can sautéed everything the night before and combined it with store bought bread cubes and about 1/4 of the chicken stock and refrigerated it.
• Spoon cooked vegetables over bread cubes in a very large mixing bowl. Add water chestnuts and season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour ( just enough) broth to moisten at the beginning and mix in eggs. Do add a drizzle of broth as needed throughout the cooking process broth to moisten, Transfer mixture to slow cooker, and cover.
• Cook on High for 30 minutes, then reduce heat to Low, and cook for 4 to 6 hours (stir a few times throughout).
----OPTION: • can add a pound of browned sage sausage, and a 1.5 cup of dried cranberries
• stir it every 30 mins just so the stuffing on the edge does not burn
THANKSGIVING SPINACH SALAD
Spinach, apples, and dried cranberries are tossed in a sweet and spicy dressing for a festive salad
INGREDIENTS:
• 3/4 cup sweetened dried cranberries, chopped
• 1 McIntosh apple - peeled, cored, and diced
• 1/2 small red onion, finely chopped
• 2 tablespoons lemon juice
• 2 teaspoons honey
• 1 teaspoon chili powder
• 1/2 teaspoon ground cinnamon
• 1 (6 -8 ounce -) bag baby spinach, torn into bite-sized pieces
DIRECTIONS:
. Mix cranberries, apple, onion, lemon juice, honey, chili powder, and cinnamon together in a large bowl. Let rest for flavors to blend, about 20 minutes. Add spinach and toss to coat.
HORSERADISH BEETS
INGREDIENTS:
• 1 lb cooked beet
• 2 tablespoons horseradish
• 1/2 cup chopped red onion
• 1 teaspoon sugar
DIRECTIONS:
1. Combine ingredients in a blender or food processor and COARSELY chop
2. To allow the flavors to blend…Refrigerate for 2 days before serving.
QUICK PICKLED EGGS AND BEETS
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 4 Hours 30 Minutes (BUT BETTER if allowed to ‘set’ 3-4 days)
Servings: 8 (CAN KEEP IN FRIDGE FOR 2 WEEKS)
INGREDIENTS:
• 8 eggs
• 1 (15 ounce) can sliced beets with liquid
• 3/4 cup white vinegar
• 1/4 cup white sugar
• 1/2 a large chopped sweet (Vidalia) onion
• 1/2 cup water
• 1/4 teaspoon pickling spice OR cinnamon
DIRECTIONS:
1. Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Place eggs in a glass or plastic container.
2. In a saucepan, combine beets, vinegar, sugar, onion water and pickling spice. Bring to a boil, and stir until sugar is dissolved. Pour over eggs. Cover, and chill for 4 hours or overnight
Hint: flavors blend MORE , color purple deepens more if marinated over 3-4 days
CRANBERRY WALNUT RELISHServings: 8
-- oven baked relish...Orange marmalade / apricot is stirred into cranberries and walnuts --
INGREDIENTS:
-- 12 ounces fresh or frozen cranberries
-- 3/4 cup white sugar
-- 1 (6 ounce) orange marmalade
-- 1 (6 ounce) apricot preserves
-- 1 tablespoon lemon juice
-- 3/4 cup chopped walnuts
-- 1 teaspoon orange zest
--……Option: ½ cup shredded apples ..(I like multiple flavors)
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Place cranberries in a shallow 1 1/2 quart baking dish. Sprinkle with sugar, cover with foil and bake for 35 minutes.
2. Remove from oven and sprinkle with walnuts. Re-cover and bake for 10 minutes.
3. Remove from oven and stir in marmalade, apricot orange zest and lemon juice. Mix well. Cool to room temperature. Cover tightly and refrigerate at least 3 hours before serving
SPICED APPLES
INGREDIENTS:
• 8 Granny Smith apples
• 2 tablespoons white sugar
• 1 teaspoon lemon juice
• 1/4 cup cinnamon red hot candies
DIRECTIONS:
1. Peel, core, and slice apples into rings.
2. Place all ingredients in microwave-safe bowl. Microwave on high for 15 minutes, stirring each 5 minutes.
3. Cover with plastic wrap and let cool or serve warm
BROCCOLI CASSEROLE
Prep Time: 15 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 15 Minutes
Servings: 10
INGREDIENTS:
• 1 (10.75 ounce) can condensed cream of mushroom soup (OR cream of broccoli / celery / chicken)
• 1 cup mayonnaise
• 2 eggs, beaten
• 3/4 cup finely chopped onion
• 1 can water chestnuts (chopped –we like the added crunch)
• 1 small can mushrooms (chopped)
• 3 (10 ounce) packages frozen chopped broccoli
• 12 ounces shredded sharp Cheddar cheese
• salt to taste
• ground black pepper to taste
• Ritz Crackers (crushed)
• Butter
• 2 pinches paprika
DIRECTIONS:
1. --Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
2. --In a medium bowl, whisk together condensed cream of mushroom soup, mayonnaise, egg, onion, water chestnuts, and mushrooms.
3. --Steam frozen broccoli until slightly tender (to take the bitter broccoli taste off).
--Using a rubber spatula, scrape soup-mayonnaise mixture on top of broccoli, and mix well.
--Sprinkle on cheese, season to taste with salt, pepper and mix well.
--Spread mixture into prepared buttered baking dish, and cover with crushed Ritz crackers and dot with butter and paprika.
4. --Bake for 45 minutes to 1 hour in the preheated oven until bubbling.
CHEESY GREEN BEAN CASSEROLE
INGREDIENTS:
1 can (10 3/4 oz) condensed cream of mushroom (OR broccoli) soup
1 cup shredded American-Cheddar cheese blend (4 oz)
1 can water chestnuts (chopped -- we like the added crunch)
1 teaspoon soy sauce
1 bag (16 oz) frozen cut green beans, thawed, drained
1 small red bell pepper, chopped (1/2 cup)
one small chopped onion (1 cup)
1 1/2 cups Cheddar French-fried onions (from 6-oz can)
DIERECTIONS:
• Heat oven to 350’F. In 1 ½ quart casserole, stir together soup, cheese blend and soy sauce.
• Stir in green beans, bell pepper, 1 cup of the onions, water chestnuts.
• Cover…bake about 30 minutes or until beans are tender and mixture is heated throughout.
• Stir, top with remaining ½ cup onions.
• Bake uncovered( about 5 minutes longer) or until onions are brown and crisp
WHIPPED SWEET POTATO CASSEROLE
INGREDIENTS
• 2 pounds sweet potato, peeled and cubed
• 2 tablespoons orange juice
• 3/4 cup brown sugar
• 1/8 teaspoon ground nutmeg
• 2 tablespoons butter, cubed
• 1 cup miniature marshmallows
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
1. In a large saucepan cook sweet potatoes in salted water over medium-high heat for about 20 minutes, or until done. Drain, and add orange juice, brown sugar, nutmeg and butter. Whip until smooth. Spread into a medium size casserole dish and top with marshmallows.
2. Bake in preheated oven for about 10 minutes, or until marshmallows are golden brown.
ORANGE SWEET POTATOS
INGREDIENTS:
8 sweet potatoes
2/3 cup packed brown sugar
1/2 teaspoon ground cinnamon OR (cinnamon candies)
1 cup orange juice
1/4 cup honey
3 tablespoons butter or margarine
4 teaspoons cornstarch
1/2 teaspoon salt
2 tablespoons water
2 tablespoons grated orange peel
1/2 cup chopped walnuts
DIRECTIONS:
• • Place sweet potatoes in a Dutch oven or soup kettle and cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain. When potatoes are cool, peel and cut into 1/2-in. slices. Arrange in a greased shallow 3-qt. baking dish; set aside.
• • ----In a saucepan, combine the brown sugar, cornstarch, salt and cinnamon (OR cinnamon candies). Stir in the orange juice, honey, butter, water and orange peel. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in walnuts. Pour the mixture over the potatoes. Bake, uncovered, at 350 degrees F for 25 minutes or until heated through.
ORANGE SPICED CARROTS
INGREDIENTS
• 2 1/2 cups sliced carrots
• 1 tablespoon brown sugar
• 1 1/2 teaspoons cornstarch
• 1/2 cup orange juice
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• Minced fresh parsley
DIRECTIONS
• Place carrots in a saucepan; add 1 in. of salted water. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, about 7-9 minutes. drain; set aside and keep warm. • In the same pan, combine brown sugar, cornstarch, orange juice, ginger and nutmeg until smooth. Bring to a boil; boil and stir for 1 minute. • Return carrots to the pan; cook and stir over low heat until heated through. Sprinkle with parsley if desired.
CORN CASSEROLE
serves 6-8
INGREDIENTS:
1 can whole kernel corn (can use frozen)
1 can cream-style corn
8 oz sour cream
1.5 boxes, Jiffy Cornbread mix (13 oz)
½ cup green onions (chopped)
2 eggs
1 stick butter – melted
DIRECTIONS:
-- Mix all, pour into 8x8x2 buttered casserole dish,
-- bake at 350 for 40-45 min (lightly/medium browned and toothpick comes out clean).
(Note: After oven, Corn Casserole must set for 12-15 minutes, if served too soon, at the beginning of dinner you’ll have a version of corn pudding)
Various Options (almost approaching a breakfast bake):
• 1 Cup crumbled sage sausage …..and/or….
• ¾ Cup shredded cheddar cheese
• bacon bits /chives sprinkled on top ( for last 5-7 min) •
CAJUN SPICED CORN
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4
great veggie side dish for any barbecue, spicy whole kernel corn is baked or grilled in a foil packet with onions, tomatoes, and green bell pepper
INGREDIENTS:
1 sheet (12-inch square) pieces aluminum foil
1 (10 ounce) package frozen whole kernel corn
1 small onion, chopped
1 cup chopped tomatoes
3/4 cup chopped green bell pepper
2 teaspoons Cajun seasoning
1 tablespoon margarine or butter
DIRECTIONS:
1. Preheat oven to 450 degrees F or grill to medium-high.
2. Center vegetables on sheet of Reynolds Wrap® Aluminum Foil. Sprinkle with Cajun seasoning; stir to blend. Top with margarine.
3. Bring up foil sides. Double fold top and ends to seal making one large foil packet, leaving room for heat circulation inside.
4. Bake 20 to 25 minutes on a cookie sheet in oven.
OR grill 12 to 14 minutes in covered grill
POTATO ROLLS
INGREDIENTS:
• 1 medium potato, peeled and diced
• 2 cups water
• 1 (.25 ounce) package active dry yeast
• 1/4 cup honey
• 1 tablespoon vegetable oil
• 1 1/2 teaspoons salt
• 1 egg, lightly beaten
• 6 cups all-purpose flour
DIRECTIONS:
1. Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain, reserving cooking liquid. Set cooking liquid aside to cool to 110 degrees F-115 degrees F. Mash potato (don't add milk or butter); set aside.
2. In a large mixing bowl, dissolve yeast in warm cooking liquid. Add the honey, oil, salt, egg, 4 cups flour and mashed potato. Beat until smooth. Stir in enough remaining flour to form a soft dough.
3. Turn onto a floured surface; knead until smooth and elastic, about 7-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
4. Punch dough down. Turn onto a lightly floured surface; divide into 36 pieces. Shape each into a ball. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Cover and let rise until doubled, about 30 minutes.
5. Bake at 375 degrees F for 20-25 minutes or until golden brown. Serve warm.
options/hints:
-- • Make sure to give yourself plenty of time to proof (rise) the dough twice
• substitute 2 oz. envelope of Idahoan instant mashed potatoes
ALMOND CRANBERRY SQUASH
INGREDIENTS:
• 4 cups hot mashed butternut squash
• 4 tablespoons butter or margarine,softened, divided
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1 (16 ounce) can whole berry cranberry sauce
• 1/2 cup sliced almonds
• 1/4 cup packed brown sugar
• DIRECTIONS:
1. In a large bowl, combine the squash, 2 tablespoons butter, salt, cinnamon, allspice and nutmeg; mix well. transfer to a greased 2-qt. baking dish. Stir cranberry sauce until softened; spoon over squash.
2. Combine almonds, brown sugar and remaining butter; mix well. Sprinkle over cranberry sauce. Bake, uncovered, at 350 degrees F for 50-60 minutes or until golden brown and bubbly.
CARAMEL APPLE PIE
INGREDIENTS:
• 1 recipe pastry for a 9 inch double crust pie (glass pie pan to avoid spillage)
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/4 cup water (less 1 tsp because of added vanilla)
• 1 tsp vanilla
• 1 tsp cinnamon
• ½ tsp nutmeg
• pinch cloves
• 1/4 cup water (less 1 tsp because of added vanillla)
• 1/2 cup white sugar
• 1/2 cup packed LIGHT brown sugar
• 5 Granny Smith, 3 Honeycrisp (medium sized) apples - peeled, cored and thinly sliced
DIRECTIONS:
1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, vanilla, cinnamon, nutmeg, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2. Place the bottom crust in your pan. Use eggs whites to coat bottom..bake for 5-8 minutes (to prevent soggy crust). Use 2/3 of caramel syrup to coat apples. mounded slightly. Cover with a lattice work crust. Use remaining 1/3 syrup to brush on lattice crust.
3. Place middle of oven…Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft When pie is almost done lightly sprinkle lattice with sugar
• Hints/Options:
• keep syrup warm otherwise will thicken up too much Work quick and/or have someone stir syrup
• Alternative: Substitute 1 cup of apples with one cup of reconstituted ‘Craisins’
• When baking, make sure to cover the edge of the crust with aluminum foil so that it doesn't burn (it tends to with this recipe for some reason).
DOUBLE LAYER PUMPKIN PIE
INGREDIENTS:
• 6 ounces cream cheese, softened
• 1 tablespoon milk
• 1 tablespoon white sugar
• 1 1/2 cups frozen whipped topping, thawed
• 1 (9 inch) prepared graham cracker crust
• 1 TBs of chilled evaporated milk in addition to the 1 tbsp of half and half
• ¾ cup half and half • 2 (3.5 ounce) packages instant French vanilla pudding mix
• 1 (15 ounce) can solid pack pumpkin puree
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
DIRECTIONS:
1. In a large bowl, whisk together cream cheese, 1 tbsp of chilled evaporated milk in addition to the 1 tbsp of half and half, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust. Chill layer UNTIL set BEFORE adding pumpkin layer
2. Pour 3/4 cup of half and half into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.
3. Refrigerate 4 hours, or until set.
DOWNEAST MAINE PUMPKIN BREAD
recipe makes 3 - 7x3 inch loaf pans
bread actually tastes even better the day after it is baked
Prep Time: 15 Minutes Cook Time: 50 Minutes Ready In: 1 Hour 5 Minutes Servings: 21 INGREDIENTS:
• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1/2 cup vegetable oil
• 3/4 cup unsweetened applesauce • 1/4 cup water
• 2 cups white sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• Splash of vanilla
• ¼ pumpkin spice
• 1 cup chopped walnuts
• ½ cup chopped rehydrated ‘Craisins’ OR chocolate chips • 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean
HINTs/OPTIONs:
. --While on Cooling rack, poked holes in top of muffins and bread, and poured separate hot Cinnamon Sugar Butter combo over holes, allowing it to seep down inside
--useda cast iron bundt pan, greased it and lined it with a cinnamon/sugar mixture to add a kick
--added was some Cane sugar to the top of the bread before baking so the top had a nice hard sweet crust on top .
PUMPKIN GINGERBREAD
INGREDIENTS:
• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs
• 2/3 cup water
• 1 (15 ounce) can pumpkin puree
• 2 teaspoons ground ginger
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 3 ½ cups all-purpose flour
• 2 teaspoons baking soda
• 1 ½ teaspoons salt
• ½ teaspoon baking powder
• DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
2. In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
3. In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
4. Bake in preheated oven until toothpick comes out clean, about 1 hour.
• option:
--substituting half the oil for applesauce and 1/2 cup less sugar. • baked at 325 for 90 min. The last 10 min,cover them with foil so they wouldn't burn
CHOCOLATE CHIP CHEESE BALL
INGREDIENTS:
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 1 cup confectioners' sugar
• 2 tablespoons brown sugar
• 1/4 teaspoon vanilla extract
• 3/4 cup miniature semisweet chocolate chips (reserve some for rolling with pecans)
• 3/4 cup finely chopped pecans
DIRECTIONS:
1. In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.
2. Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 2 hour. (though best if overnight, rolls into ball easier)
3. Roll the cheese ball in finely chopped pecans before serving.
4. Serve with chocolate teddy grahams, pretzels, vanilla wafers, cinnamon sugar pita chips, etcoption: cover in chocolate buttercream frosting, over the chopped pecans
OR either with heath bar, snickers, butterfinger, toffee, crushed Oreo's pieces, M&Ms, decorator sprinkles etc…
LUSCIOUS SLUSH PUNCH
INGREDIENTS
1 1/2 cups white sugar
• 6 cups water
• 2 (3 ounce) packages strawberry flavored gelatin mix
• 1 (46 fluid ounce) can pineapple juice
• 2/3 cup lemon juice
• 1 quart orange juice
• 2 (2 liter) bottles lemon-lime flavored carbonated beverage OR Cranberry Splash Sierra Mist soda OR Canada Dry (less sweet)
DIRECTIONS
1. In a large saucepan, combine sugar, water, and strawberry flavored gelatin. Boil for 3 minutes. Stir in pineapple juice, lemon juice, and orange juice. Divide mixture in half, and freeze in 2 separate containers.
2. When ready to serve, place the frozen contents of one container in a punch bowl, and stir in 1 bottle of lemon-lime soda until slushy.
WARM AND SPICY AUTUMN PUNCH
INGREDIENTS:
• 2 oranges
• 8 whole cloves
• 6 cups apple juice
• 1 cinnamon stick
• 1/4 teaspoon ground nutmeg
• 1/4 cup honey
• 3 tablespoons lemon juice
• 2 cups pineapple juice
• DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Stud the whole oranges with cloves, and bake for 30 minutes
2. In a large saucepan, combine the apple juice and cinnamon stick. Bring to a boil, reduce heat to medium, and simmer 5 minutes. Remove from heat, and stir in the nutmeg, honey, lemon juice, and pineapple juice.
3. Serve hot in a punch bowl with the 2 clove-studded baked oranges floating on top
