Sunday, December 19, 2010
Baked Artichoke Dip
1 (14-oz) can artichoke hearts or hearts of palm, drained and chopped
1 cup grated Parmesan cheese
3/4 cup mayonnaise
1 clove garlic, minced
1/4 tsp Worcestershire sauce
1/8 tsp hot sauce
Combine all ingredients, stirring well; spoon into a lightly greased 1-quart casserole. Bake, uncovered, at 350 degrees for 20 minutes or until bubbly. Serve with melba toast rounds. Yield: 2 cups.
Note: I used Parmesan/Romano from a jar, and used Texas Pete's for hot sauce.
Photo: Willow House Riverstone Stacking Platters (41483; set of three -- Available January 2011)
Note: I linked to this recipe on Eat at Home.
One of my favorite recipes in this cookbook is one my mother made every Christmas -- and lots of other times, too. Molasses Crinkles have always been a favorite; the fact that they are both simple to make and delicious to eat makes them a must over the holidays!
Here's the recipe:
Mix together thoroughly:
3/4 cup soft shortening
1 cup brown sugar
1/4 cup molasses
Sift together and stir in:
2-1/4 cups sifted flour
2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. cloves
1 tsp. cinnamon
1 tsp. ginger
Chill dough. Roll into balls the size of large walnuts. Dip tops in sugar. Place, sugared-side-up, 3" apart on greased baking sheet (I just use parchment paper). Sprinkle each cooky with 2-3 drops water to produce a crackled surface. Bake at 375 10-12 minutes, just until set but not hard (these should be soft when you eat them). Makes 2-1/2 to 3 dozen.
Monday, December 13, 2010
Growing up in my parents' home, December was always a special time of year. It seemed there were so many things to look forward to! Mama had hand-painted a nativity, as well as the carolers shown here, and it was fun to unwrap them and set them up in their special places. There were cookies to bake and decorate -- especially Mama's special buttermilk cookies. And the parties! I think we usually spent Christmas Eve with friends at the Machen's, and there were always tamales. New Year's Day was an unbridled feast of food, football, and rummy tiles at the McClard's. But somewhere before Christmas, Mama always threw a party, too.
She would bake pies, the famous buttermilk cookies, fried cheese balls (how I wish I had that recipe) and her hot punch -- which was not only warm and delicious, but just made the whole house smell like Christmas. She served it in a glass and sterling carafe which seemed to exist only for this purpose!
When we have holiday get-togethers, my daughter always requests Mam-ma's hot punch (served in that same carafe). And she always hopes there is some left over for her to enjoy as she does schoolwork on cold winter mornings. I hope your family enjoys this recipe as much as mine has!
(Recipe from Anna Wheelis)
1 gallon apple cider
1 quart ginger ale
Small package red hots
1 stick cinnamon
Pour all into stock pot and simmer 20-25 minutes.
Posted by Suzanne at 11:50 AM
Tuesday, November 23, 2010
16-ounce canned pumpkin
1/2 tsp cinnamon
1 can evaporated milk
1 cup sugar
Mix all ingredients and pour into a 9"x13" pan sprayed with Pam
Sprinkle a yellow cake mix on top
Pour 1-1/2 sticks of butter over the cake mix
(Optional: add 1 cup nuts on top halfway thru baking time)
Bake at 350 degrees for 1 hour.
Serve with cool whip on top, if desired.
(Note: it was still warm when Brooke served it at her design workshop -- so yummy! Easier than pie, and just as good.)
Friday, November 19, 2010
I'm always looking for beautiful ways to wrap gifts, and my daughter loves to make cards. In this post by The Happy Homemaker, we both found realistic DYI inspiration!
Triple Chocolate Cake Mix
(adapted from recipe for Triple Chocolate Cake found in “Cake Mix Miracles” from Oxmoor House)
Mix together the following dry ingredients:
1 (18.25-ounce) package chocolate cake mix (we tested with Duncan Hines)
1 (3.9-ounce) package instant pudding mix
2 cups semisweet chocolate morsels
½ cup chopped pecans
Place dry ingredients in a festive container or holiday zippered bag. To make your gift extra special*, include a dessert server, mixing spoon, or holiday plates. Include the following instructions with your gift:
To make your Triple Chocolate Cake, spray 12-cup Bundt pan with baking spray. Preheat oven to 350 degrees. Dump dry mix ingredients into large bowl. Add 1 (8-ounce) container sour cream, 4 large eggs, ½ cup water, and ½ cup vegetable oil. Mix together until ingredients are blended. Bake for one hour or until cake begins to pull away from sides of pan. Cool on a wire rack 15 minutes; remove cake from pan, and cool completely on wire rack. Sift a small amount of powdered sugar over top of cake, if desired. Enjoy!
For extra special add-ons for this gift, visit my Willow House Store and e-outlet!
I linked to this on Eat at Home!
I linked to this on Eat at Home!