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Free Republic Weekly Recipe Thread for Nov 23, 2013
FreeRepublic Cooks | Nov 23, 2013 | libertarian27

Posted on 11/23/2013 8:00:52 AM PST by libertarian27

Welcome to the FReeper Recipe Thread.

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: Chit/Chat; Food; Hobbies; Reference
KEYWORDS: cooking; food; recipes; weeklyrecipethread
Navigation: use the links below to view more comments.
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Happy Thanksgiving to All

Besides the BIG Food Holiday this Thursday, here are some other food holidays for the week:

National Fast Food Day -November 16

National Baklava Day - Homemade Bread Day -November 17

National Vichyssoise Day -November 18

Carbonated Beverage with Caffeine Day -November 19

National Peanut Butter Fudge Day - Noveau Beaujolais Day -November 20

Gingerbread Day -November 21

National Cashew Day -November 22

1 posted on 11/23/2013 8:00:53 AM PST by libertarian27
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To: FrdmLvr; TN4Liberty; Daisyjane69; HungarianGypsy; SouthDixie; illiac; EQAndyBuzz; momtothree; ...

Ping to the Weekly Recipe Thread

Recap of last week’s recipes:
http://www.freerepublic.com/focus/chat/3092115/posts?page=25#25
Post# 22 ~Beef~ Swedish Meatballs
Post# 11 ~Breads, Muffins & Cereals~ Scotch Shortbread
Post# 13 ~Breads, Muffins & Cereals~ No-Knead Sweet Potato Dinner Rolls
Post# 21 ~Breads, Muffins & Cereals~ Princess Heatherflower Cranberry Bread
Post# 07 ~Cakes & Cupcakes~ Triangle Cake
Post# 09 ~Candy, Fudge & Truffles~ Chocolate Squares
Post# 05 ~Pasta~ Redneck Spaghetti Dogs
Post# 17 ~Pies & Pastry~ Mini Brie & Apple Quiche
Post# 17 ~Pies & Pastry~ Puffs Primavera
Post# 17 ~Pies & Pastry~ Onion Potato Tartlets
Post# 06 ~Soups, Stews & Chili~ California Chili
Post# 16 ~Vegetables~ German Green Beans
from the Nov 16th thread


2 posted on 11/23/2013 8:02:40 AM PST by libertarian27 (FreeRepublic Cookbooks 2011 & 2012 - Click Profile)
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Oops on the food holidays above - that was last week - lol:
(but it did remind me that I need to make baklava this week :))

National Cashew Day November 22
National Espresso Day November 23
Eat a Cranberry Day November 23
National Sardines Day November 24
National Parfait Day November 25
National Cake Day November 26
National Bavarian Cream Pie Day November 27
National French Toast Day November 28
Chocolates Day November 29
National Lemon Creme Pie Day November 29
National Mousse Day November 30


3 posted on 11/23/2013 8:05:28 AM PST by libertarian27 (FreeRepublic Cookbooks 2011 & 2012 - Click Profile)
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To: miss marmelstein
CUCUMBER COLLINS
I love libations w/ a buzz and a health kick.
This is from the pricey Ruth's Chris Steak House.
These temples of gastronomy charge $15-20 for cocktails.

INGREDIENTS 1 1/2 parts Vodka, 1/3 part l/juice, 1/3 part simple syrup, 3 parts soda water, 2 parts cuke juice or 6 large chunks.

‭METHOD muddle 6 peeled/diced lge cuke chunks. Combine in ice-filled cocktail shaker w/ vodka, simple syrup. Shake well.

Strain into collins or highball glass filled w/ crushed ice. Top w/ soda water. Add cucumber wheels.

SERVE garnished w/ long strip cuke peel.

4 posted on 11/23/2013 8:12:07 AM PST by Liz
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To: Liz

You really should post a pic of your “muddler..”


5 posted on 11/23/2013 8:13:33 AM PST by ken5050 (Benghazi investigation update: "The plot thickens, like Hillary Clinton's ankles.." (longfellow")
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To: ken5050

Is that it-—in the upper left-—above the Collins?


6 posted on 11/23/2013 8:24:11 AM PST by Liz
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To: libertarian27

Turkey Sausage Stew:

This is very fast, easy, tasty, and filling!

1 20 oz package of Sweet (basil) Italian Turkey Sausage
1 can of Progresso Minestrone Soup
1 can (15 oz) of Kidney Beans
1 can (14.5 oz) of diced tomatoes

Remove the casing from the sausages and cook in a skillet. Open all of the cans and heat in a saucepan. Add the cooked sausage to the soup mixture. Serve as is in bowls or serve over cooked rice.


7 posted on 11/23/2013 8:29:16 AM PST by paint_your_wagon
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To: libertarian27; KittenClaws; All
You're gonna really enjoy this one...

A few weeks ago, I asked if anyone had some recipes for holiday themed appetizers..I received several, and tried a few..all were great.

KittenClaws provided an easy, simple, yet delicious recipe for chicken or turkey wrapped in bacon. Before baking, they're rolled in a mixture of 2 parts brown sugar, 1 part chili powder. I had a small chicken breast in the freezer, so I tried a test batch, and they were superb. Nice crunch, carmelization from the sugar, and just a touch of heat from the chili powder. Really, really, good, and I heartily commend it to you all.

So last week, we're having this dinner at my parish..for about 100. I do most of the cooking..but I have lots of help. I decided to make this as one of the appetizers...they're easy to prepare..gives the "little old church ladies" something to do, and they could make them the day before, and keep them in the fridge..just pop them in the oven when people started arriving..

So, the night of the dinner, I'm busy at the stove, and the first batch of appetizers gets served, and all of a sudden people start coughing, wheezing...spitting it out, and complaining that it is really, REALLY H-O-T. I tasted one, and almost gagged..Seems that one of the ladies used CAYENNE instead of chili powder...

To paraphrase The Gipper, "Taste, but verify..."

8 posted on 11/23/2013 8:30:24 AM PST by ken5050 (Benghazi investigation update: "The plot thickens, like Hillary Clinton's ankles.." (longfellow")
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To: Liz

That it is...didn’t notice it..I was trying for humor...and, like McConnell..I failed miserably..


9 posted on 11/23/2013 8:31:45 AM PST by ken5050 (Benghazi investigation update: "The plot thickens, like Hillary Clinton's ankles.." (longfellow")
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To: libertarian27

Lunch on a cold day, add horseradish and mustard to baked beans and it will warm you right up


10 posted on 11/23/2013 8:39:07 AM PST by Bulwinkle (Alec, a.k.a. Daffy Duck)
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To: libertarian27

Don’t get stressed cooking that turkey dinner.

Monday:

Buy frozen turkey and let thaw in fridge.

Wednesday:

bake the pie
bake the cornbread for the dressing
prep dough for the rolls

Thursday:

7 AM - Prep the turkey and put it in the oven. Sit and relax.

10:30 AM - Prep the side dishes.

11-11:30 AM - Remove turkey from oven. Put side dishes into oven.

Noon - eat.


11 posted on 11/23/2013 8:42:33 AM PST by bgill (This reply was mined before it was posted.)
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To: ken5050

WOW!

I make pig candy, bacon coated in brown sugar with a pinch of cayenne, then baked until crisp. You need very little cayenne.

I am going to transfer THAT recipe to the chicken/bacon appetizers.


12 posted on 11/23/2013 8:46:43 AM PST by reformedliberal
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To: libertarian27

bttt


13 posted on 11/23/2013 8:50:45 AM PST by petercooper ("I was for letting people keep their health insurance, before I wasn't". --- Barack Obama)
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To: libertarian27

We’ve already started our Thanksgiving/Christmas baking... Thank goodness for freezers. This weekend is cut sugar cookies, with the kids on decorating duty... So I wanted to share my favorite hard cookie glaze recipe:

http://www.kingarthurflour.com/recipes/simple-cookie-glaze-recipe


14 posted on 11/23/2013 8:52:32 AM PST by ViLaLuz (2 Chronicles 7:14)
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To: reformedliberal

We make that pig candy, too, but with some chopped pecans on top. They toast and mix with the brown sugar... Very nice.


15 posted on 11/23/2013 8:54:32 AM PST by ViLaLuz (2 Chronicles 7:14)
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To: Liz

Whoa! Looks good! Liz, if you’re at home, tune into the Food Network Live Thanksgiving-a-thon. Hilariously bad. Giada won’t shut up and poor Ina decided to come down from Mount Olympus - Long Island-style - and can’t get a word in edgewise! She’s gettin’ peeved! This show is the second worst FN show since the bad old days of Sandra Lee.


16 posted on 11/23/2013 9:22:29 AM PST by miss marmelstein (Richard Lives Yet!)
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To: Liz

Saw the pro bartender on “Bar Rescue” make this same drink. He did it so fast I missed all the ingredients.

So...THANKS!


17 posted on 11/23/2013 9:23:38 AM PST by hattend (Firearms and ammunition...the only growing industries under the Obama regime.)
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To: miss marmelstein

Bring back Sarah Moulton!!!


18 posted on 11/23/2013 9:26:32 AM PST by ken5050 (Benghazi investigation update: "The plot thickens, like Hillary Clinton's ankles.." (longfellow")
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To: All

Last year’s Recipe Thread right before Thanksgiving:
http://www.freerepublic.com/focus/f-chat/2960599/posts
FReeper Recipe Thread (4 days to Thanksgiving)
FreeRepublic Cooks | Nov 18, 2012 |

A big hit for me on that thread last year was a method to cook stuffing in a slow cooker - it came out great! Will be doing that again this year.
http://www.freerepublic.com/focus/f-chat/2960599/posts?page=53#53


19 posted on 11/23/2013 9:31:15 AM PST by libertarian27 (FreeRepublic Cookbooks 2011 & 2012 - Click Profile)
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To: Bulwinkle

OMG! That sounds delicious! Why did I never think of that? I love horseradish. Thanks for the tip!


20 posted on 11/23/2013 9:37:43 AM PST by FrdmLvr ("WE ARE ALL OSAMA, 0BAMA!" al-Qaeda terrorists who breached the American compound in Benghazi)
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To: libertarian27

I make this ever year due to popular request.

Pecan Pie Cheesecake

1 store bought 1 lb pecan pie ( I used Trader Joe’s store bought pie). I did not weigh it.
2cups graham cracker crumbs
1/2 cup sugar( add less to taste)
1/2 cup butter, melted
1/4 tsp. cinnamon
3 (8 oz.) packages cream cheese, softened
2 large eggs
2/3 cup sour cream
1/2 cup half and half (I used whipping cream)
1 tsp. vanilla extract
1 cup powdered sugar(I used less due to sweetness of the pie)
2 T. flour
20 pecan halves

Preheat oven to 325F.
Cut pecan pie into 10 pieces. I just used the insides of the pie-left off crust and top hang of the crust.
Stir together graham cracker crumbs and next 3 ingredients; press mixture onto bottom and 11/2 inches up sides of a 10 inch spring form pan.
Arrange 10 pecan pie wedges in a spoke design in prepared pan, placing 1 cut side of each wedge on graham crust with narrow end towards center of pan.
Beat cream cheese until smooth; add eggs, 1 at a time, beating after each addition.
Add sour cream, half-and-half, and vanilla; beat until blended. Fold in powdered sugar and flour. Carefully pour cream cheese mixture evenly around and over pecan pie wedges in pan, making sure wedges remain in place. Arrange pecan halves evenly around edge and center.
Bake at 325F for 50 minutes. Turn off oven, and let cheesecake stand in oven 1 hour.
Remove to a wire rack, and let cool completely. Chill at least 8 hours or overnight before serving.

I bought candied pecans from Trader Joes and added them on the top of the cheesecake after it was baked.
I also got some store bought caramel sauce, heated it and put in a plastic squeeze top container. I did a design on the top of the cake with this warm sauce and anchored the pecans with this sauce.


21 posted on 11/23/2013 9:59:31 AM PST by pugmama
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To: libertarian27

Could you add me to ping list?


22 posted on 11/23/2013 10:06:30 AM PST by EmilyGeiger
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To: ken5050

Sarah was great! A great chef, an amiable personality and could handle callers while preparing a meal like nobody’s business.


23 posted on 11/23/2013 10:08:59 AM PST by miss marmelstein (Richard Lives Yet!)
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To: Bloody Sam Roberts

a recipe I know you’ll like....


24 posted on 11/23/2013 12:52:53 PM PST by Mrs. B.S. Roberts
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To: miss marmelstein

Sandra Lee-—now you did it—I just lost my appetite.


25 posted on 11/23/2013 2:19:02 PM PST by Liz
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To: Liz

I just made a mini version of the triangle cake. Not a pretty sight, lol!


26 posted on 11/23/2013 2:21:39 PM PST by miss marmelstein (Richard Lives Yet!)
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To: ken5050

Oh please ....nobody .....but nobody, is as bad as McConnell.


27 posted on 11/23/2013 2:22:19 PM PST by Liz
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To: miss marmelstein

Practice makes perfect-—you’ll soon be knocking out triangle cakes by the dozens with just a mere flick of your finger. LOL.


28 posted on 11/23/2013 2:36:02 PM PST by Liz
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To: libertarian27

I tried this lemon pound cake recipe today— it is fantastic!

h ttp://pamsmidwestkitchenkorner.blogspot.com/2011/10/best-lemon-pound-cake-im-telling-you.html

I split the batter pouring into 2 loaf pans. I glazed one and not the other. I love tart foods but my husband isn’t as fond of tart stuff, so I left one plain. Both are terrific! I believe this would gift well like pumpkin and banana bread.


29 posted on 11/23/2013 2:38:18 PM PST by Irenic (The pencil sharpener and Elmer's glue is put away-- we've lost the red wheel barrow)
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To: miss marmelstein; ken5050
ROASTED BRUSSEL SPROUTS
Another Ruth Chris Steak House recipe--easy to make for a crowd--just increase proportions.

SPROUTS Halve lb trimmed fresh (not frozen) sprouts. Cook tender in boiling salted water 7 min. drain/rinse under cold running water.

FINAL In cast iron skillet cook crispy in tb veg oil 3-4 slices smoked applewood bacon lardons. Liftout w/ slotted spoon. Increase pan heat to med-high. Add cooked sprouts; brown/stir 5 min. Add/stir apple cider vinegar. Cook 4 min then add 11/2 tb maple syrup. Cook/stir til sprout edges are brown and crispy 2-3 min. Add bacon. S/p to taste.

SERVE warm.

30 posted on 11/23/2013 2:42:32 PM PST by Liz
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To: All
Nice for the children's table.

PILGRIM HATS Packaged chocolate wafers--topped
w/ mini peanut butter cup---piped on yellow trim.

31 posted on 11/23/2013 3:03:18 PM PST by Liz
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To: libertarian27

I’ve made this a couple of times and everyone likes it:

No-Bake Pumpkin Pie
Serves 8

Graham Cracker Crust

5 ounces graham crackers (9 whole crackers), broken into large pieces
2 tablespoons sugar
5 tablespoons unsalted butter, melted and warm

Pumpkin Pie Filling

3 tablespoons cold orange juice
2 teaspoons vanilla extract
2 teaspoons gelatin (from one package)
1 cup cold heavy cream (divided)
2/3 cup (4 ¾ ounces) sugar (divided)
¾ teaspoon table salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 large egg yolks
1 (15-ounce) can plain pumkin puree (1 ¾ cups)

1. For the crust: Adjust oven rack to lower middle position and heat oven to 325 degrees.
2. Pulse crackers and sugar in food processor until evenly and finely ground, about 15 2-second pulses (you should have 1 cup crumbs). Add warm butter in steady stream through feed tube whil pulsing until crumbs are evenly moistened and resemble damp sand. Transfer crumbs to 9-inch pie plate and spread evenly over bottom and sides. Wipe out food processor bowl and reserve. Using flat-bottomed rameking or dry measuring cup, press and smooth crumbs into pie plate. Bake until fragrant and browned around edges, 15 to 18 minutes. Cool completely on wire rack.

3. For the Filling: Stir orange juice and vanilla together in medium bowl. Sprinkle gelatin over orange juice mixture and set aside to thicken, about 5 minutes.

4. Combine ½ cup heavy cream, 1/3 cup sugar, salt and spices in small saucepan. Cook over medium-low heat until bubbles form at edges; remove from heat. Whisk remaining 1/3 cup sugar and yolks together in medium bowl until pale and slightly thickened. Slowly pour hot cream into yolk mixture, whisking constantly. Return mixture to pan and cook over medium-low heat, stirring constantly and scraping bottom of pot with heatproof spatula, until custard is thickened and registers 175 to 180 degrees on instant-read thermometer, about 2 minutes. (When properly cooked, custard should form slight ridge on tip of spatula when bottom of pan is scraped and spatula is lifted.) Immediately pour custard over gelatin mixture and stir until smooth and gelatin has completely dissolved.

5. Puree pumkin in food processor until smooth, 10 to 15 seconds. With machine running, add remaining ½ cup heavy cream through feed tube in steady stream. Scrape sides of bowl and process for additional 10 to 15 seconds. Add pumpkin mixture to custard mixture and stir until completely smooth. Transfer filling to cooled crust. Chill pie, uncovered, until filling is just set, about 3 hours. Cover pie with plastic wrap and continue to chill until fully set, at least 6 hours and up to 24 hours. Cut pie into wedges and serve.


32 posted on 11/23/2013 3:06:49 PM PST by Jean S
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To: Liz

How did you guess this is one of my sides for Thanksgiving? Nothing better than sprouts, bacon (and in, my case, a couple of pecans or walnuts) for a great side. Along with my Nigella recipe for sweet potatoes, of course.


33 posted on 11/23/2013 3:15:18 PM PST by miss marmelstein (Richard Lives Yet!)
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To: Liz

That’s adorable. Particularly if you have kids.


34 posted on 11/23/2013 3:16:42 PM PST by miss marmelstein (Richard Lives Yet!)
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To: Liz

That sounds awesome...will try for the holidays...thanks..

BTW..if I don’t get a chance later..happy Thanksgiving to you and yours..


35 posted on 11/23/2013 3:21:34 PM PST by ken5050 (Benghazi investigation update: "The plot thickens, like Hillary Clinton's ankles.." (longfellow")
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To: Liz

That sounds awesome...will try for the holidays...thanks..

BTW..if I don’t get a chance later..happy Thanksgiving to you and yours..


36 posted on 11/23/2013 3:22:56 PM PST by ken5050 (Benghazi investigation update: "The plot thickens, like Hillary Clinton's ankles.." (longfellow")
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To: Liz

If you tell me to “cut on a diagonal” you will have me staring at the piece of meat/cake or whatever for about twenty minutes, blinking in confusion. I will decide to do this again, but will use my own chocolate icing - the canned stuff is just too sweet. I want to have the mushrooms but no one seems to sell them. I have no desire to create them on my own, lol!

I did have childlike fun in running my fork through the icing, convincing myself it looked just like bark!


37 posted on 11/23/2013 3:24:15 PM PST by miss marmelstein (Richard Lives Yet!)
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To: sockmonkey

Bookmark for Good Recipes


38 posted on 11/23/2013 8:09:45 PM PST by sockmonkey (Of Course I didn't read the article. After all, this is FreeRepublic..)
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To: libertarian27
Some more appetizers...
SPINACH PUFF PINWHEELS


INGREDIENTS:
-- 2 (8 ounce) packages refrigerated crescent rolls
-- 1 (7 ounce) package garlic herb cheese spread (or any other flavor you prefer!)
-- 1(10 ounce) package frozen chopped spinach, thawed and drained
DIRECTIONS:
1. Preheat oven to 400 degrees
2. Split crescent dough in half along center perforation. Flatten one rectangle, sealing perforations, Spread with ¼ of the cheese spread and sprinkle with spinach.
3. Starting with long side, roll dough up, rolling back and forth several times to seal edges. Cut into ¾ inch slices (about 15 slices per roll). Arrange the slices one inch apart on ungreased cookie sheet. Continue making the crescent roll ups until all of the ingredients are used.
4. Bake for 10 to 12 minutes until lightly browned. Serve immediately or keep warm on a warming tray.

PICKLE ROLL-UPS


INGREDIENTS:
-- Eight corned beef slices
-- 4 oz cream cheese
-- 4 medium-sized dill pickles
DIRECTIONS:
1.Lay four stacks of two corned beef slices on a cutting board or cutting mat. Top each with a 1 oz layer of cream cheese and a medium-sized dill pickle.
2. Roll the corned beef slices around the pickles. The cream cheese will act as the delicious glue that holds everything together
3. Cut each pickle roll into four equal slices and serve on a plate

OREO CREAM CHEESE COOKIES


INGREDIENTS:
-- 1 cup (2 sticks) unsalted butter, softened
-- 6 oz cream cheese, room temperature
-- 2 cups granulated sugar
-- 2 tsp vanilla
-- 2 cups all purpose flour
-- 1 cup mini dark chocolate chips
-- 2 cups Oreo crumbles
DIRECTIONS:
1. pre heat oven to 375’, line a cookie sheet with parchment paper (because a greased sheet causes cookies to spread too much)
2. In a bowl, use mixer on medium speed…cream together butter and cream cheeseuntil thoroughly combined
3. add sugar and vanilla, mix well
4. add flour one cup at a time and mix on low just until combined,… Stir in chocolate chips with a rubber spatula
5. Pour Oreo crumbles into a bowl, Scoop dough out and roll into 1.5 in balls, then roll in cookie crumbes thoroughly. Be sure to cover the dough balls well in crumbs as this holds cookie together while baking.
6. Space cookies about 2 in apart on sheet. Bake on center rack, about 13-14 minutes and allow to cool on sheet a few minutes before removing to wire rack to cool completely

CINNAMON SUGAR PRETZELS


INGREDIENTS:
-- 1 (16 oz) bag pretzel twists
-- ⅔ cup vegetable oil
-- ½ cup sugar
-- 2 tsp cinnamon
DIRECTIONS:
Preheat oven to 300 degrees. Pour pretzels into a roasting pan. In a medium sized bolw,mix together vegetable oil, cinnamon and sugar. Pour over pretzels and stir to coat. Place in oven and bake for 30 minutes,removing twice to stir.

GRAPE POPPERZ


INGREDIENTS:
-- 48 fresh large grapes (OR..with cherries, strawberries…any type of fruit you make into a ball)
-- Vanilla Greek yogurt(or other desired yogurt flavor)
-- 1 cup chopped pecans (may substitute with any nuts)
-- toothpicks
DIRECTIONS:
1. Wash grapes and pat completely dry. spear each grape with a toothpick.
2. Holding the end of toothpick, dip each grape in the vanilla Greek yogurt, allowing excess coating to drip off.
3. Immediately dip the end of the coated grape into the chopped pecans…place on wax paper to dry

CREAM CHEESE PENGUINS


INGREDIENTS:
-- 18 jumbo black olives, pitted
-- 18 small black olives
-- 1 (8 ounce) package cream cheese, softened
-- 1 long carrot
-- 1 small diameter salami OR pepperoni roll (approx size diameter of carrot) DIRECTIONS:
1. Cut a wedge from top to bottom, lengthwise, into the side of each jumbo olive. Carefully insert about 1 teaspoon of cream cheese into each olive. Slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. Cut a notch out of pepperoni slice to match carrot. Save the cut out carrot piece and press into center of small olive to form the beak. Cut a small slit into each olive before inserting the beak. Can insert ‘beak’ vertical or horizontal
2. Set a big olive, large hole side down, onto a pepperoni/carrot slice. Then, set a small olive onto the large olive, adjusting so that the beak, cream cheese chest and notch in the pepperoni/carrot slice line up. Secure with a toothpick.
3. Cut roasted per pepper into narrow slices for wrap around scarfs
Hint: place ‘penguins’ randomly around cheese/veggie trays…will be talk of gathering


39 posted on 11/23/2013 10:50:10 PM PST by Stand Watch Listen (DEFUND the GOPe it wants our money, our votes, but NOT our principles/values/beliefs)
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To: Stand Watch Listen
Repeat of 'pengiun' recipe...parts cut off...
CREAM CHEESE PENGUINS


INGREDIENTS:
-- 18 jumbo black olives, pitted
-- 18 small black olives
-- 1 (8 ounce) package cream cheese, softened
-- 1 long carrot
-- 1 small diameter salami OR pepperoni roll (approx size diameter of carrot)
-- Roasted red pepper
DIRECTIONS:
1. Cut a wedge from top to bottom, lengthwise, into the side of each jumbo olive. Carefully insert about 1 teaspoon of cream cheese into each olive. Slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. Cut a notch out of pepperoni slice to match carrot (guys like meat with appetizers). Save the cut out carrot piece and press into center of small olive to form the beak. Cut a small slit into each olive before inserting the beak. Can insert ‘beak’ vertical or horizontal
2. Set a big olive, large hole side down, onto a pepperoni/carrot slice. Then, set a small olive onto the large olive, adjusting so that the beak, cream cheese chest and notch in the pepperoni/carrot slice line up. Secure with a toothpick.
3. Cut roasted per pepper into narrow slices for wrap around scarfs
Hint: place ‘penguins’ randomly around cheese/veggie trays…will be talk of gathering


40 posted on 11/23/2013 11:10:56 PM PST by Stand Watch Listen (DEFUND the GOPe it wants our money, our votes, but NOT our principles/values/beliefs)
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To: miss marmelstein
Im typing as fast as I can----so you will look like an expert baker when you serve up a perfect Buche de Noel.

(1) you cant buy meringue mushrooms--you have to make them.

use an Italian meringue recipe---make rounds and oblongs---glue together w/ icing. Sprinke w/ cocoa powder.

(2) use toy woodland creatures and ghnomes--just tell guests they are not edible.

(3) s/market birthday cake decor has cute items you can use to decorate.....frosting letters spelling out NOEL can hide flaws.

41 posted on 11/24/2013 3:21:30 AM PST by Liz
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To: Liz

Thanks again, Liz. Next time I plan to use a good thick homemade icing - the commercial brand is really sweet.


42 posted on 11/24/2013 3:39:07 AM PST by miss marmelstein (Richard Lives Yet!)
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To: miss marmelstein; ken5050

I guess Ruth Chris stole Nigella’s recipe for baconated Brussels sprouts.

Another delicious way I serve B/sprouts is w/ chestnuts, and butter added til they glisten.

Easy—except you have to roast and peel the pesky chestnuts.


43 posted on 11/24/2013 3:52:53 AM PST by Liz
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To: Liz

Nah, Nigella steals from everybody. She’s just such a great writer it’s worth using her recipe just to read her delightful prose.


44 posted on 11/24/2013 4:10:11 AM PST by miss marmelstein (Richard Lives Yet!)
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To: kalee

Bookmark


45 posted on 11/24/2013 4:29:34 AM PST by kalee
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To: miss marmelstein

Quelle scandale-—when Nigella’s wealthy husband hit her publicly, as they were dining out at a fabled restaurant......they later separated.

Just goes to show-—money isn’t everything.


46 posted on 11/24/2013 4:32:46 AM PST by Liz
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To: Liz

You can’t find roasting chestnuts in NYC anymore?


47 posted on 11/24/2013 5:03:05 AM PST by ken5050 (Benghazi investigation update: "The plot thickens, like Hillary Clinton's ankles.." (longfellow")
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To: Liz

He hit her?....when??...is he the short old fat guy with the beard, or is that Paula Deen’s husband?


48 posted on 11/24/2013 5:04:26 AM PST by ken5050 (Benghazi investigation update: "The plot thickens, like Hillary Clinton's ankles.." (longfellow")
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To: ken5050

Happened 3-4 months ago-—the guy is tall, slim, and fairly good-looking——NOT PD’s chubby hub.


49 posted on 11/24/2013 5:12:32 AM PST by Liz
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To: ken5050

It’s more Christmassy when you’re making/peeling your own-—nostalgic.


50 posted on 11/24/2013 5:14:57 AM PST by Liz
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