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Author Topic: Christmas/Holiday recipes  (Read 20524 times)
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SunnyinTX
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« on: December 14, 2009, 05:09:17 PM »

What does your family do traditionally for Christmas? We always have warm wassail for Christmas Eve.


A Christmas tradition

CHRISTMAS WASSAIL   

1 gal. apple cider
1 qt. orange juice (pure)
1 c. lemon juice
1 qt. pineapple juice
24 whole cloves (I use less about 20 and add a few star anise)
4 sticks cinnamon
1 c. sugar/sugar substitute
1 lemon sliced
1 orange sliced

Just before guests arrive I put the sliced fruit in the crockpot and add the wassail to the cockpot and keep on low

Mix all ingredients and simmer (very low heat) for 1 to 2 hours. Serve warm. Yield: 1 1/2 gallons.

Leftover wassail may be stored in refrigerator and warmed in microwave for later use.'
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Rest in Peace Caylee
Natalee, We will never forget.
Zahra, run with the Angels

PUT ON YOUR BIG GIRL PANTIES AND GET OVER IT!  It's not about you or me.....It's about the Missing and the Murdered
SunnyinTX
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« Reply #1 on: December 14, 2009, 05:10:01 PM »

Christmas tradition #2 in our family

we MUST make this old fashioned fudge


This is a crumbly, sugary old fashion fudge....from the back of the Hershey's Cocoa can. Cook time is cooling time.


Ingredients

    * 3 cups sugar
    * 2/3 cup cocoa
    * 1/8 teaspoon salt
    * 1 1/2 cups milk
    * 1/4 cup butter
    * 1 teaspoon vanilla extract

Directions

.
      1
      Line 8 or 9 inch square pan with foil; butter foil.

      2
      In large heavy saucepan stir together first three ingredients; stir in milk, with a wooden spoon*.
 
      3
      Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil.

      4
      Boil without stirring, to 234 degrees F on a candy thermometer (or until syrup, when dropped in very cold water forms a soft ball which flattens when removed from water). Bulb of candy thermometer should not rest on bottom of pan. (This can take 20-30 minutes).

      5
      Remove from heat. Add butter & vanilla.
.
      6
      DO NOT STIR! Cool at room temperature to 110 degrees F (lukewarm). (This can take 2 to 2-1/2 hours).
 
      7
      Beat with wooden spoon until fudge thickens & loses some of its gloss. (This can take 15-20 minutes. It really works best if you have someone to 'tag-team' with.) It starts to look more like frosting than a thick syrup when it is ready.

7A. at this point we add about 1/2 cup chopped pecans or walnuts

      8
      Quickly spread into prepared pan; cool.
   9.
      9
      Cut into squares.
  10.
      10
      Store wrapped loosely in foil in the refrigerator.
  11.
      11
      *it is very important not to use a wire whisk or the fudge will not set up. Also just stir gently, even though the cocoa will stay floating on top, it will mix in as the mixture heats up.
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Rest in Peace Caylee
Natalee, We will never forget.
Zahra, run with the Angels

PUT ON YOUR BIG GIRL PANTIES AND GET OVER IT!  It's not about you or me.....It's about the Missing and the Murdered
darla
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« Reply #2 on: December 14, 2009, 10:27:38 PM »

Cocktail wieners!

1 10oz jar of apple jelly
1 6oz jar of  yellow mustard
1 package of lil smokies sausage or 1 pack of regular wieners

Melt jelly and mustard in a crock pot or in a dutch oven pot. Add wieners and let simmer. I have to triple this recipe when I have all the kids and family over.

Edit to add "yellow".  MB

« Last Edit: December 15, 2009, 06:16:21 PM by MuffyBee » Logged

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darla
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« Reply #3 on: December 14, 2009, 10:30:04 PM »

Sweet and Sour Meatballs!

1 large jar of grape jelly
1 jar of Heinz Chili sauce
meatballs I use the frozen ones but let them thaw

mix jelly and sauce and let the jelly melt over low heat add meatballs and simmer
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darla
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« Reply #4 on: December 15, 2009, 02:34:41 PM »

                                  Chocolate Eclair
1 box (5.1 oz) vanilla instant pudding mix
12 oz Cool whip
1 can of milk chocolate frosting
1 box of graham crackers
Make pudding according to package directions, Stir in Cool Whip Mix well.

Line bottom of 9x13 pan with graham crackers(whole)
Layer pudding mixture and crackers in pan. Ending with crackers on top.
Melt chocolate frosting in microwave and pour over crackers. Spread to an even consistancy. Refridgerate a few hours before serving.


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darla
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« Reply #5 on: December 15, 2009, 02:43:36 PM »

                                       Chicken Divan
3-4 cups of boneless skinless chicken cooked & cut into bite size pieces
Bag of steamed broccoli
3 small cans of cream of chicken soup
1 can evaporated milk
1 1/2 cups mayonaise
2 bags shredded cheddar cheese

cover bottom of a 9x13 in pan with Ckicken, then add layer of broccoli
Mix milk, cream of chicken and mayo, until smooth. Salt and pepper to taste. Mix in 2 cups of shredded cheese into soup mixture. Pour over chicken and broccoli. Sprinkle remainder of cheese on top. Bake at 400 for 30 minutes then turn stove up to 500 .Cook 10 minutes more til top is brown and bubbly.
This recipe can be doubled and baked in two pans.  Freezes well and can be made a couple of days ahead and kept in fridge til ready to bake.
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darla
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« Reply #6 on: December 15, 2009, 02:48:52 PM »


                             Christmas Punch
2 pkg,s Lime Kool-ade
2 cups of sugar
2 qts. of water
46 oz can of Pineapple juice
2 lts. gingerale
Combine Kool-ade, sugar, water and pineapple juice. Chill in fridge. Just before serving add gingerale and several scoops of lime sherbet. Delicious!
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God Bless!
darla
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« Reply #7 on: December 15, 2009, 03:09:42 PM »

This is an old family recipe that my grandmother use to make. She didn't have a recipe just mixed stuff together. At Christmas it was a staple of our family to have her nut cakes. On Christmas of 1972 when she and my mom were baking she told my mom that she needed to write this stuff down because she would not always be there so this is approximately her measurements. She passed away four months later. This cake will keep for weeks on end. There is no milk so it does not spoil and has been shipped to my Uncles in service all over the world. Hope you enjoy it as much as we do.
                                                               
                                                  Doma West Nut Cake
6 cups of chopped nuts,( we use walnuts and pecans)
1/2 box of raisins
2 cups of sugar
2 teaspoons of vanilla flavoring'
1 cup margarine or butter
5 eggs
3 cups self rising flour

Use a 5-quart heavy dutch oven pot lined with aluminum foil and grease it well with shortening. Make sure handles are oven proof.

Beat sugar, vanilla, margarine and eggs til well blended. Sift  3 cups of flour and add nuts and raisins to the flour. Toss until nuts and raisins are well coated with flour. This is a must do step, or the nuts and raisins will sink to the bottom of the cake. Mix flour nuts and raisins into wet mixture. The best way to mix is with your hands. Gently fold the wet and dry together just until the flour is incorporated. You will still see dry flour on nuts and raisins. Do not over mix. Pour in to greased pot.Cook on 300 for 45 minutes. Then turn oven to 275 and put a pan of water under the cake on the shelf below it. Bake for 2 hrs and 45 minutes. Let cool for about 30 min. Lift out the foil and cake onto a plate. Turn the cake over onto another plate and carefully pull the foil off. Turn the cake right side up and let cool before cutting. To ship wrap in a couple of layers of foil and place in a cake tin.
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You will never know that Faith in prayer is all you need,
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God Bless!
darla
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« Reply #8 on: December 15, 2009, 03:12:06 PM »

Just wanted to explain the Doma. When I was little that is what came out as grandma from me and it just always stuck. I called both my grandmothers doma
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Missiontoconvict
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« Reply #9 on: December 15, 2009, 04:25:24 PM »

Nummmm there are some good recipes cookin in here - I've already got my eye on a few that I must try. This is a recipe my daughter and only child insists we have at Christmas every year.

Spinach Balls

    * 2 boxes frozen chopped spinach
    * 2 cups herb stuffing mix
    * 2 small onions, chopped fine
    * 6 eggs, beaten
    * 3/4 cup melted butter
    * 1/2 cup grated parmesan cheese
    * 1 tablespoon garlic salt
    * 2/3 teaspoon thyme
    * 1/2 tablespoon black pepper

Preheat oven to 350 degrees.

Cook and drain spinach according to package directions.
Mix in remaining ingredients.
Make into bite sized balls.
Bake on cookie sheet about 20 minutes until lightly browned.
Can be then frozen and thawed out one hour before serving.

These are good hot or cold.
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darla
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« Reply #10 on: December 15, 2009, 04:59:30 PM »

                                                 Sweet Potato Cake
1 1/2 cups cooking oil
2 cups sugar
4 eggs separated
1/4 cup hot water
2 1/2 cups self-rising flour
1 tsp. cinnamon
1 tsp. nutmeg
1 1/2 cups cooked and mashed sweet potatoes or yams
1 cup chopped walnuts or pecans
1 tsp. vanilla flavoring
 
Frosting
2 lg cans evaporated mild
2 cups sugar
6 egg yolks
2 cans flaked coconut
2 tsp vanilla flavoring

Grease and flour three 8 or 9 inch cake pans. Preheat oven to 350,
Beat egg whites until stiff and set aside. Mix oil, sugar and yolks; add hot water. Combine together flour, cinnamon and nutmeg. Mix together sweet potatoes and nuts. Combine liquid ingredients with dry and add vanilla. Mix well. Fold in egg whites gently with a spatula. Bake at 350 for 30-35 minutes. Allow to cool.

Frosting: In a large saucepan, combine milk , sugar, and egg yolks. Cook over medium heat for 12 minutes or until thick.Stirring constanly. Remove from heat. Add coconut and vanilla. Stir. Let cool. Spread on between each of the layers thick, then ice top and sides. Frosting may slide down the sides for a little bit til it sets up. Just keep pulling it back up until it stays.
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You will never know that Faith in prayer is all you need,
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God Bless!
SunnyinTX
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« Reply #11 on: December 15, 2009, 05:15:08 PM »

Cocktail wieners!

1 10oz jar of apple jelly
1 6oz jar of yellow mustard
1 package of lil smokies sausage or 1 pack of regular wieners

Melt jelly and mustard in a crock pot or in a dutch oven pot. Add wieners and let simmer. I have to triple this recipe when I have all the kids and family over.

Edit to add "yellow"  MB


Darla..is the mustard regular yellow mustard??  Darla said "yellow" MB   
« Last Edit: December 15, 2009, 06:18:47 PM by MuffyBee » Logged

Rest in Peace Caylee
Natalee, We will never forget.
Zahra, run with the Angels

PUT ON YOUR BIG GIRL PANTIES AND GET OVER IT!  It's not about you or me.....It's about the Missing and the Murdered
SunnyinTX
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« Reply #12 on: December 15, 2009, 05:16:19 PM »

Sweet and Sour Meatballs!

1 large jar of grape jelly
1 jar of Heinz Chili sauce
meatballs I use the frozen ones but let them thaw

mix jelly and sauce and let the jelly melt over low heat add meatballs and simmer


Oh my goodness!  a friend used to make this all the time!  It's delicious!!  Thanks for posting this
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Rest in Peace Caylee
Natalee, We will never forget.
Zahra, run with the Angels

PUT ON YOUR BIG GIRL PANTIES AND GET OVER IT!  It's not about you or me.....It's about the Missing and the Murdered
darla
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« Reply #13 on: December 15, 2009, 05:26:27 PM »

                                 Mom's Stately Coconut Cake

1 box Duncan Hines White cake mix
Frosting:
16 oz carton of Sour Cream
16 oz Cool Whip
3 bags frozen coconut
tsp coconut flavoring
2 1/2 cups of powdered sugar


Mix cake as directed on box. Bake in two 8 or 9 in cake pans. Cool completely

mix sour cream , sugar, flavoring and 1 1/2 bags of coconut until smooth and well blended. Fold in Cool Whip and cover and put in fridge.

Cut each cake layer to make two layers. I use thread to cut mine Place botom layer on cke plate with cut side up. When the Frosting has thickened up enough in the fridge, ice the bottom layer. Turn second layer cut side down on first and frost, at third layer cut side up and frost and top layer cut side down. Frost top and sides. Sprinkle remaining coconut on top and sides. I always add some sparkling sugar to the top and it makes it glitter. Refridgerate . The recipe calls to let it sit in fridge for three days before cutting, but it nevers make it that long here. Must be kept refridgerated at all times.
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God Bless!
SunnyinTX
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« Reply #14 on: December 15, 2009, 05:30:01 PM »

Just wanted to explain the Doma. When I was little that is what came out as grandma from me and it just always stuck. I called both my grandmothers doma

Darla you are a walking talking cookbook!  You go!  I have printed off each of your recipes!  and thanks for sharing about Doma!!
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Rest in Peace Caylee
Natalee, We will never forget.
Zahra, run with the Angels

PUT ON YOUR BIG GIRL PANTIES AND GET OVER IT!  It's not about you or me.....It's about the Missing and the Murdered
SunnyinTX
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« Reply #15 on: December 15, 2009, 05:31:34 PM »

Nummmm there are some good recipes cookin in here - I've already got my eye on a few that I must try. This is a recipe my daughter and only child insists we have at Christmas every year.

Spinach Balls

    * 2 boxes frozen chopped spinach
    * 2 cups herb stuffing mix
    * 2 small onions, chopped fine
    * 6 eggs, beaten
    * 3/4 cup melted butter
    * 1/2 cup grated parmesan cheese
    * 1 tablespoon garlic salt
    * 2/3 teaspoon thyme
    * 1/2 tablespoon black pepper

Preheat oven to 350 degrees.

Cook and drain spinach according to package directions.
Mix in remaining ingredients.
Make into bite sized balls.
Bake on cookie sheet about 20 minutes until lightly browned.
Can be then frozen and thawed out one hour before serving.

These are good hot or cold.


Mission....fantastic...we love spinach anything!!  I am going to make these this weekend for our game night!! 
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Rest in Peace Caylee
Natalee, We will never forget.
Zahra, run with the Angels

PUT ON YOUR BIG GIRL PANTIES AND GET OVER IT!  It's not about you or me.....It's about the Missing and the Murdered
darla
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In Honor of my son Lt. Brandon W. Rollins LCSO.


« Reply #16 on: December 15, 2009, 05:34:48 PM »

oh Geeshhhhhhhhhhhh! I don't know what happened on that last quote. My computer is being a pain this afternoon. If a mod comes in can you please fix it for me.

Fixed.  MB
« Last Edit: December 15, 2009, 06:17:10 PM by MuffyBee » Logged

You will never know that Faith in prayer is all you need,
until it is all you have left!
God Bless!
darla
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« Reply #17 on: December 15, 2009, 07:58:38 PM »

Hey guys..... I just want to put a disclaimer here for the recipes that I posted in the recipe thread. I am from the deep south, and we don't know what a calorie is, so I am not responsible for any weight gained from my recipes.
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You will never know that Faith in prayer is all you need,
until it is all you have left!
God Bless!
SunnyinTX
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« Reply #18 on: December 16, 2009, 09:02:56 AM »

Hey guys..... I just want to put a disclaimer here for the recipes that I posted in the recipe thread. I am from the deep south, and we don't know what a calorie is, so I am not responsible for any weight gained from my recipes.

  I try to 'lighten' up most recipes....so I will not hold your responsible!  LOL
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Rest in Peace Caylee
Natalee, We will never forget.
Zahra, run with the Angels

PUT ON YOUR BIG GIRL PANTIES AND GET OVER IT!  It's not about you or me.....It's about the Missing and the Murdered
Missiontoconvict
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Seeking Justice for Caylee


« Reply #19 on: December 16, 2009, 01:06:03 PM »

Hey guys..... I just want to put a disclaimer here for the recipes that I posted in the recipe thread. I am from the deep south, and we don't know what a calorie is, so I am not responsible for any weight gained from my recipes.
Monkey Devil! I am not going to worry about it until after the Holiday's at which time then I will put my rear in gear and shake any of the holiday gain. I am going to make the Chicken Divan this weekend and make Sunny's Wassail for Christmas I have been looking for a good recipe like that for a few years and I think I finally found it - it has all the right ingredients to give it a wonderful flavor and smell too.

Sunny - I hope you enjoy the Spinach Balls - it makes alot so you may have enough you can freeze over until Christmas.
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On July 5th, 2011 Caylee Anthony was denied Justice, her murderer was set free.
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