Here are a few of my favorite Holiday Punch Recipes, adapted from Southern Living.
I did another post called Punch Recipes that can be made throughout the year.
Of course I have to start with a Texas Holiday Punch.
Tex - Mex Christmas Punch:
1 C Granulated Sugar
1 C Water
1 Quart of Pomegranate Juice
3 C Tequila
1 C Fresh Lime Juice
1 C Cranberry Juice
1 - 750ml. bottle of Champagne or Sparkling White Wine.
In a 3 quart saucepan on medium heat:
Sugar
Water
Bring to a boil, stirring constantly.
Heat for 5 minutes until sugar is completely dissolved, stirring constantly.
Set aside to cool for 45 - 60 minutes.
In a large Pitcher:
Pomegranate Juice
Tequila
Lime Juice
Cranberry Juice
Refrigerate for 4 hours.
Pour into a large Punch Bowl.
Carefully add Champagne or Sparkling Wine
Enjoy!
Peace in the Kitchen!
Christmas Brandy Milk Punch:
This recipe makes 4 servings.
2 C Whole Milk
2 C Half and Half
1 C Brandy
1/2 C Sifted Confectioner's Sugar
1 1/2 tsp Vanilla
Crushed Ice
Nutmeg
In a large Pitcher, whisk together:
Milk
Half and Half
Brandy
Sugar
Vanilla
Serve in Christmas Mugs over Crushed Ice.
Sprinkle with Nutmeg.
Enjoy!
Peace in the Kitchen!
Sparkling Cranberry - Raspberry Punch:
This one looks very festive with floating Raspberry Sherbet and Frozen Fresh Cranberries.
6 C - 100% Ocean Spray Cranberry/Raspberry Juice
6 C - Ocean Spray Sparkling Cranberry flavored Beverage
1 TBS Vanilla
1 Pint of Raspberry Sherbet
Frozen Whole Cranberries for garnish
In a large Punch Bowl, stir together:
Cranberry/Raspberry Juice
Sparkling Cranberry flavored Beverage
Vanilla
Mix well.
Use an Ice Cream Scoop an add Raspberry Sherbet.
Enjoy!
Peace in the Kitchen!
Wednesday, November 19, 2014
All American Fudge
A friend on Face Book posted a picture of Fudge that she's making for the holidays. She is the daughter of my best friend from college. We've known each other since we were 18. He named his daughter after me...... thank you Terri for reminding me that I needed to post a Fudge Recipe on my blog. Here's her recipe.
For my European friends........ we love Fudge!
All American Fudge!
Here's what you'll need:
1 - 9" X 9' Pan, lined with Foil, ends extending over the pan by 2" all around.
3 C granulated Sugar
12 TBS (3/4 C) Butter, cubed
5 oz. (2/3 C) Evaporated Milk, not Sweetened Condensed Milk!
3 - 4 oz. packages of Baker's Semi Sweet Chocolate, roughly chopped.
1 - 7 oz. jar of Marshmallow Creme
1 tsp Vanilla
1 C chopped Walnuts or Pecans
In a 3 quart saucepan on mediu, high heat:
Sugar
Butter
Evaporated Milk
Bring to a full rolling boil, stirring constantly.
Continue cooking for 4 minutes or until a candy thermometer reaches 234 degrees, stirring constantly.
Add:
Chocolate
Marshmallow Creme
Stir well until all is melted.
Add:
Vanilla and stir to combine.
Fold in Nuts.
Pour into the prepared pan and spread evenly.
Cool completely.
Use the extended foil to remove the fudge from the pan.
Peel away the foil and cut into squares.
Enjoy!
Peace in the Kitchen!
Pumpkin Pie Spiced Cinnamon Crescent Rolls with a Vanilla Glaze
If you're in the mood, or simply craving a Cinnamon Roll, here's an easy one to make.
Since these use a pre made dough, you don't have to make the dough from scratch, you can have them sooner than other homemade recipes.
We love Cinnamon Rolls and my wife makes the best! However, in a pinch....... I can make these!
We found the Pillsbury Crescent Recipe Creations Dough at Albertson's, our local grocery store. The dough is seamless and perfect for this recipe.
Pumpkin Pie Spiced Cinnamon Rolls with a Vanilla Glaze:
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Pie Tin
1 tube of Pillsbury Crescent Recipe Creations.
8 TBS Butter, room temperature, divided.
1/4 C well packed Brown Sugar
1/4 C granulated Sugar
1 tsp Pumpkin Pie Spice
1 - recipe of Vanilla Glaze, recipe to follow.
Melt 4 TBS of the Butter and pour it into the Pie Tin and swirl around to evenly cover the bottom.
Add:
Brown Sugar to the Butter and mix well.
Unroll the sheet of dough with the long side facing you on a cutting board or countertop.
Spread the remaining Butter evenly all over the dough, using your hands.
In a small bowl:
Granulated Sugar
Pumpkin Pie Spice
Sprinkle evenly over the dough, reserve some for the tops of the cut rolls.
Beginning with the long edge facing you, tightly roll the dough, away from you, into a log.
Slice the log into 8 even rolls.
Put them in the Pie Tin, cut side down.
Sprinkle with remaining Sugar/Spice mixture.
Bake for 20 minutes.
Flip the Tin over, into a platter and cover them with the Glaze, while they're still hot.
Vanilla Glaze:
1 C Confectioner's Sugar
4 TBS Heavy Cream
1 tsp Vanilla
Mix well in a small bowl to create the Glaze.
Pour evenly over the rolls.
Enjoy!
Peace in the Kitchen!
Since these use a pre made dough, you don't have to make the dough from scratch, you can have them sooner than other homemade recipes.
We love Cinnamon Rolls and my wife makes the best! However, in a pinch....... I can make these!
We found the Pillsbury Crescent Recipe Creations Dough at Albertson's, our local grocery store. The dough is seamless and perfect for this recipe.
Pumpkin Pie Spiced Cinnamon Rolls with a Vanilla Glaze:
Preheat the oven to 350 degrees.
1 - 9" Pie Tin
1 tube of Pillsbury Crescent Recipe Creations.
8 TBS Butter, room temperature, divided.
1/4 C well packed Brown Sugar
1/4 C granulated Sugar
1 tsp Pumpkin Pie Spice
1 - recipe of Vanilla Glaze, recipe to follow.
Melt 4 TBS of the Butter and pour it into the Pie Tin and swirl around to evenly cover the bottom.
Add:
Brown Sugar to the Butter and mix well.
Unroll the sheet of dough with the long side facing you on a cutting board or countertop.
Spread the remaining Butter evenly all over the dough, using your hands.
In a small bowl:
Granulated Sugar
Pumpkin Pie Spice
Sprinkle evenly over the dough, reserve some for the tops of the cut rolls.
Beginning with the long edge facing you, tightly roll the dough, away from you, into a log.
Slice the log into 8 even rolls.
Put them in the Pie Tin, cut side down.
Sprinkle with remaining Sugar/Spice mixture.
Bake for 20 minutes.
Flip the Tin over, into a platter and cover them with the Glaze, while they're still hot.
Vanilla Glaze:
1 C Confectioner's Sugar
4 TBS Heavy Cream
1 tsp Vanilla
Mix well in a small bowl to create the Glaze.
Pour evenly over the rolls.
Enjoy!
Peace in the Kitchen!
Tuesday, November 18, 2014
Pillsbury Crescent Pecan Bars
These are easy to make using Pillsbury refrigerated Crescent Dinner Rolls or Crescent Recipe Creations Dough.
I found the Crescent Recipe Creations at our local Albertson's Grocery Store.
This recipe is slightly adapted from a Pillsbury recipe.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Baking pan, ungreased.
1 - 8oz. can of Pillsbury Refrigerated Crescent Dinner Rolls or 1 - 8 oz. can of Pillsbury Crescent Recipe Creations refrigerated seamless dough. If you can fin the seamless, it makes baking just a little bit easier.
Filling:
1/2 C chopped Pecans
1/2 C granulated Sugar
1/2 C Lyle's Golden Syrup
1 TBS Butter, melted
1/2 tsp Vanilla
1 Egg, beaten
Unroll the dough and make 2 long rectangles.
Place them in the baking pan.
Press on the bottom and 1/2" up the sides.
Bake for 8 - 10 minutes.
In a mixing bowl:
Pecans
Sugar
Lyle's Golden Syrup
Butter
Vanilla
Eggs
Whisk Well.
Pour over the partially baked crust and continue baking for 18 - 20 minutes more.
Remove to a rack and cool for at least 1 hour.
Cut into squares to serve.
Enjoy!
Peace in the Kitchen!
I found the Crescent Recipe Creations at our local Albertson's Grocery Store.
This recipe is slightly adapted from a Pillsbury recipe.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Baking pan, ungreased.
1 - 8oz. can of Pillsbury Refrigerated Crescent Dinner Rolls or 1 - 8 oz. can of Pillsbury Crescent Recipe Creations refrigerated seamless dough. If you can fin the seamless, it makes baking just a little bit easier.
Filling:
1/2 C chopped Pecans
1/2 C granulated Sugar
1/2 C Lyle's Golden Syrup
1 TBS Butter, melted
1/2 tsp Vanilla
1 Egg, beaten
 |
| We have a British Store in our hometown of Grapevine, Texas ,where we buy Lyle's Syrup. If you can find it, I highly recommend it. It's the only syrup I use. We also bring it back from England. Most of our European souvenirs are food related! |
Unroll the dough and make 2 long rectangles.
Place them in the baking pan.
Press on the bottom and 1/2" up the sides.
Bake for 8 - 10 minutes.
In a mixing bowl:
Pecans
Sugar
Lyle's Golden Syrup
Butter
Vanilla
Eggs
Whisk Well.
Pour over the partially baked crust and continue baking for 18 - 20 minutes more.
Remove to a rack and cool for at least 1 hour.
Cut into squares to serve.
Enjoy!
Peace in the Kitchen!
Crock Pot Gorgonzola Artichoke Dip
I love Artichoke Dips and I have a few of them on the blog. This one is made with Gorgonzola Cheese which I think is a delicious addition to an Artichoke Dip.
Here's what you'll need:
1 - 3 1/2 to 4 Quart Slow Cooker
1 TBS Vegetable Oil
1 C chopped Vidalia Onion
2 - 14oz. cans of Artichoke Hearts, drained and chopped.
1 - 10 oz. box of frozen, chopped Spinach, thawed, drained and squeezed dry with a paper towel.
1 C diced Red Bell Pepper
1 C Mayonnaise
8 oz. Cream Cheese, cubed.
4 oz. Gorgonzola Cheese, crumbled.
3 Cloves of Garlic, minced.
1/2 tsp Dry Mustard
In a skillet on medium high heat:
Heat the Oil
Add the Onion and sauté until soft and translucent.
In the Slow Cooker :
Onion
Artichoke Hearts
Spinach
Red Pepper
Mayonnaise
Cream Cheese
Gorgonzola Cheese
Garlic
Dry Mustard
Stir Well.
Cover and cook on low for 3 - 4 hours.
Serve with an assortment of crackers.
Enjoy!
Peace in the Kitchen!
Here's what you'll need:
1 - 3 1/2 to 4 Quart Slow Cooker
1 TBS Vegetable Oil
1 C chopped Vidalia Onion
2 - 14oz. cans of Artichoke Hearts, drained and chopped.
1 - 10 oz. box of frozen, chopped Spinach, thawed, drained and squeezed dry with a paper towel.
1 C diced Red Bell Pepper
1 C Mayonnaise
8 oz. Cream Cheese, cubed.
4 oz. Gorgonzola Cheese, crumbled.
3 Cloves of Garlic, minced.
1/2 tsp Dry Mustard
In a skillet on medium high heat:
Heat the Oil
Add the Onion and sauté until soft and translucent.
In the Slow Cooker :
Onion
Artichoke Hearts
Spinach
Red Pepper
Mayonnaise
Cream Cheese
Gorgonzola Cheese
Garlic
Dry Mustard
Stir Well.
Cover and cook on low for 3 - 4 hours.
Serve with an assortment of crackers.
Enjoy!
Peace in the Kitchen!
Cinnamon Pretzels
A holiday snack....... simple and delicious.
Cinnamon Pretzels:
Here's what you'll need:
2 Roasting Pans or Sheet pans with an edge.
This recipe is made in two batches of 6 C of pretzels that can be baked at the same time in two pans. The recipe can't be doubled.
It makes a total of 12 cups.
Vegetable Oil
Granulated Sugar
Cinnamon
1 - 1lb. bag of small Pretzel Twists
In each Roasting Pan:
2/3 C Oil
1/2 C Sugar
2 tsp Cinnamon
Stir well.
Add 1/2 of the Pretzels and toss well.
Bake uncovered for 30 minutes.
Stirring twice during baking.
Remove from oven and spread out onto Parchment Paper to cool completely.
Enjoy!
Peace in the Kitchen!
Cinnamon Pretzels:
Here's what you'll need:
2 Roasting Pans or Sheet pans with an edge.
This recipe is made in two batches of 6 C of pretzels that can be baked at the same time in two pans. The recipe can't be doubled.
It makes a total of 12 cups.
Vegetable Oil
Granulated Sugar
Cinnamon
1 - 1lb. bag of small Pretzel Twists
In each Roasting Pan:
2/3 C Oil
1/2 C Sugar
2 tsp Cinnamon
Stir well.
Add 1/2 of the Pretzels and toss well.
Bake uncovered for 30 minutes.
Stirring twice during baking.
Remove from oven and spread out onto Parchment Paper to cool completely.
Enjoy!
Peace in the Kitchen!
Roasted Sweet Potatoes with Cinnamon Pecan Crunch and Dried Cranberries
This dish will be on our Thanksgiving Menu this year.
This recipe is adapted from McCormick.
Roasted Sweet Potatoes with
Cinnamon Pecan Crunch and Dried Cranberries
Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 9" X 13" baking pan well buttered.
3/4 C Brown Sugar, divided
1/2 C Flour
1 C chopped Pecans
2 TBS Orange Juice
2 tsp Vanilla
1 1/2 tsp Cinnamon, divided
1 1/2 tsp ground Ginger, divided
1/2 tsp Salt
3 pounds of Sweet Potatoes, peeled and cut into 1" cubes.
1 C Dried Cranberries
6 TBS Butter, divided.
In a Large Mixing Bowl:
1/4 C Sugar
Orange Juice
Vanilla
1/2 tsp Cinnamon
1/2 tsp Ginger
Salt
Mix to combine well.
Add : Sweet Potatoes
Toss to coat well.
Spoon into the Casserole Pan.
Sprinkle evenly with Cranberries.
Dot evenly with pieces of Butter.
Cover tightly with foil.
Bake 30 minutes.
In a Mixing Bowl:
Flour
Remaining Sugar
Remaining Cinnamon and Ginger.
Whisk well.
Cut in Butter with a Pastry Blender to form a Crumble.
Mix in the Pecans.
Remove Casserole from the oven when it's done baking.
Gently stir, just to mix it well.
Sprinkle evenly with Crumble.
Uncover it.
Return to Bake for an additional 25 - 30 minutes.
The top should be Golden Brown.
Serve Hot.
Enjoy!
Peace in the Kitchen!
This recipe is adapted from McCormick.
Cinnamon Pecan Crunch and Dried Cranberries
Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 9" X 13" baking pan well buttered.
3/4 C Brown Sugar, divided
1/2 C Flour
1 C chopped Pecans
2 TBS Orange Juice
2 tsp Vanilla
1 1/2 tsp Cinnamon, divided
1 1/2 tsp ground Ginger, divided
1/2 tsp Salt
3 pounds of Sweet Potatoes, peeled and cut into 1" cubes.
1 C Dried Cranberries
6 TBS Butter, divided.
In a Large Mixing Bowl:
1/4 C Sugar
Orange Juice
Vanilla
1/2 tsp Cinnamon
1/2 tsp Ginger
Salt
Mix to combine well.
Add : Sweet Potatoes
Toss to coat well.
Spoon into the Casserole Pan.
Sprinkle evenly with Cranberries.
Dot evenly with pieces of Butter.
Cover tightly with foil.
Bake 30 minutes.
In a Mixing Bowl:
Flour
Remaining Sugar
Remaining Cinnamon and Ginger.
Whisk well.
Cut in Butter with a Pastry Blender to form a Crumble.
Mix in the Pecans.
Remove Casserole from the oven when it's done baking.
Gently stir, just to mix it well.
Sprinkle evenly with Crumble.
Uncover it.
Return to Bake for an additional 25 - 30 minutes.
The top should be Golden Brown.
Serve Hot.
Enjoy!
Peace in the Kitchen!
Subscribe to:
Posts (Atom)