2007 Holiday Recipe Swap
About This Page: This is a discussion on 2007 Holiday Recipe Swap within the The Kitchen: Food, Recipes, and Good Health, part of the PassPorter Community - Boards & Forums on Walt Disney World, Disneyland, Disney Cruise Line, and General Travel; Welcome to the 2007 Holiday Recipe Swap!!
Since we all can't cook for each other and share our favorite holiday ...
Welcome! We're happy you've found the PassPorter Community -- the friendliest place to plan your vacation to Walt Disney World, Disney Cruise Line, Disneyland, and the world in general! You are now viewing the PassPorter Message Board Community as a guest, which gives you limited access. As our guest, feel free to browse our messages by selecting the forum you want to visit from the list below.
To post messages and ask questions, join our FREE community today and you'll get access to tools and resources not available to guests, such as our vacation countown timers, "living" avatars, private messaging system, database searches, downloads, and a special PassPorter discount code. Registration is fast, simple, and completely free. Just click the Join Our Community link.
PassPorter's Free-Book to Walt Disney World Itís hard to believe anything is free at Walt Disney World; but there are actually a number of things you can get or do for little to no cost. This e-book documents over 200 free or cheap tips to do before you go and after you arrive. You could save a considerable amount of money following these tips. Perhaps more importantly; you can discover overlooked attractions and little-known details most people whiz by on their way to spend money. Click here to see free sample pages from the e-book! Get this popular e-book free of extra charges when you join the PassPorter's Club for as little as $4.95. A club pass includes access to all our other e-books; e-worksheets; super-size photos; and more! This e-book is also available for separate purchase in the PassPorter Online Store for just $5.95.
This recipe is actually from a cook who I've seen before. Your name is Paula Deen. I think she is really gonna go places!! I have tailored this recipe alittle. It is a wonderful dish and I serve it quite a bit for work food feasts!!
Preheat oven for 350 degrees. Mix together sugar and flour, then gradually stir in cheese. Add pineapple and stir well. Pour mixture into greased casserole dish. Combine cracker crumbs, butter, and pineapple juice (I usually don't need all of the juice-just enough to moisten the topping making it easy to spread) and spread on top of pineapple mixture. Bake for 25 to 30 minutes or until golden brown.
What a great idea!!
This is a recipe that my mom fixes for Thanksgiving along with the turkey, gravy, potatoes, my mouth is already watering.
1 tsp. sugar
1/4 cup oil
1 stick of butter (melted)
1 1/4 cup of self rising corn meal
1/4 cup self rising flour
1 1/4 cup grated squash
1 med onion (chopped)
3/4 cup cottage cheese
1/4 tsp. salt
Bake at 325 for 30 min. in a cake pan or even better in a cast iron skillet.
This is so good, and a good way to sneak veggies in on your kids.
Prepare the potatoes for your Thanksgiving feast one day ahead of time to ease meal preparation.
Preparation time: 30 min Cooking time: 15 min Chilling time: 4 hrs Baking time: 50 min
Yield: 10 servings
8 cups (about 4 pounds) peeled potatoes, cut into 1-inch pieces2 teaspoons salt3/4 cup milk1/2 cup LAND O LAKES® Butter, softened1 (3-ounce) package cream cheese, softened, cut into chunks
Paprika, if desired Chopped fresh parsley, if desired
Place potatoes in 4-quart saucepan. Cover with water; add 2 teaspoons salt. Bring to a boil over high heat. Reduce heat to medium. Cook potatoes until fork tender (15 to 18 minutes). Drain.
Place potatoes in large mixer bowl. Mash potatoes on low speed. Increase speed to medium. Beat, gradually adding 1/4 cup milk, butter and cream cheese until smooth (1 to 2 minutes). Place potatoes in 3-quart casserole. Cover; refrigerate 4 hours or overnight.
Heat oven to 325°F. Pour remaining 1/2 cup milk over potatoes. Cover; bake for 30 minutes. Stir; continue baking for 20 to 30 minutes or until heated through. Sprinkle with paprika and chopped parsley, if desired.
Mix everything but the pecans together until they are really mixed up. Roll into a ball and roll in the nuts. wrap in waxed paper, then in foil. Refrigerate for a day or so. It tastes a lot better if you let it "ripen" for a day or two. Serve with crackers.
1 can of condensed milk
1 can of crushed pinapple, drained
1 container of Cool Whip
1 can of strawberry pie filling
Mix. Chill. Enjoy.
I'm pretty sure this is how it's made. My grandmother makes it for basically all of our family gatherings. It's really easy to make and its a nice whippy dessert. It can also be made with cherry or blueberry pie filling, but i like strawberry best.
You're either a fan of canned cranberry sauce or not - since I'm not, this is my favorite cranberry sauce recipe! It's perfect with the holiday turkey or great over a scoop of vanilla ice-cream.
Cranberry Sauce With Dried Cherries and Cloves
2 1/2 c. cherry cider or black cherry cider or cherry/cranberry juice cocktail
1 8oz. pkg. dried tart cherries
1 c. sugar
1 12oz. pkg. cranberries
1/4 tsp. ground cloves
Bring cider to simmer in a heavy saucepan. Remove from heat. Add cherries and let stand 8 minutes. Mix in sugar, then cranberries and cloves. Cook over medium-high heat until cranberries burst, stirring occasionally, about 9 minutes. Refridgerate until cold, about 4 hours (suace will thicken as it cools.) Can be prepared 4 days ahead. Cover and keep refridgerated.
Ooh - one more! I always try to make this at least once during the holidays. It makes breakfast really special. These pancakes have a distinctive, cake-like texture.
(NOTE : I'm copying the recipe down as written. I always make some adjustments to it, so I get the batter to a consistency I like. I always add more water and usually use only 1/2 stick butter.)
3 c. all-purpose flour
1 c. packed dark brown sugar
1 T. baking powder
1 1/2 t. baking soda
1 t. salt
1 t. ground cinnamon
1 t. ground ginger
1/4 t. nutmeg
1/8 t. cloves
1/2 c. water
1/2 c. brewed coffee, cold or at room temp.
4 lg. eggs
1 stick (1/2 c.) unsalted butter, melted and cooled
1/4 c. lemon juice
Whisk together first 9 ingredients. Whisk together water, coffee, eggs, butter and lemon juice in a large bowl. Add flour mixture and whisk until just combined. Let stand 15 minutes (batter will thicken.)
Brush griddle or skillet with oil and heat over moderate heat until water drops on surface 'dance' when they hit.
Pour 1/4 c. batter on hot griddle and cook until bubbles appear on surface and underside is lightly browned, 1-2 minutes. Flip pancakes with spatula and cook until cooked through and edges are lightly browned. Transfer to plate; cover loosley with foil to keep warm. Brush griddle with oil between batches.
I make this cake at Christmas...........if you like chocolate covered cherries, you'll love this cake and it's so easy
1 package of chocolate cake mix
1 can cherry pie filling
2 large eggs
1 tsp almond extract
Preheat oven at 350....lightly grease 13 x 9 pan.....set aside
Place cake mix, cherry pie filling, eggs and flavoring in mixing bowl......blend on low for 1 minute....scrape down sides and increase speed to medium and beat for 2 more minutes....scrape down sides if needed....batter should look thick and well blended...pour into prepared pan......smooth top....
Bake for about 30 to 35 minutes (until cake springs back when pressed with finger and the sides pull away from pan).........Remove from oven... cool on rack while preparing glaze.
1 1/2 cups semi-sweet chocolate chips
1/2 cup butter
1 1/2 tbs LIGHT corn syrup
Put all ingredients into bowl..........microwave on high for 30 seconds intervals stirring after each until all melted..........let cool for about 10 minutes.
Turn cake onto serving dish...........pour glaze over the cake spreading it so that it spills over sides to cover all cake (slowly so that it doesn't puddle to much.......let harden and set...........when it is set you can clean-up any hardened puddling.
To make it special for the holidays I take fruit roll-ups (usually a red color) and run a stripe down the center then across and cut up strips and make bows so that the cake is presented as a "gift".....it looks so cute. Make sure glaze is completely hardened before you add the stripes to it.
I also make a really good fruitcake if anyone wants that. rella
I'll add our Thanksgiving cake...........it's called Festive Holiday cake...........I only make it for Thanksgiving (I do some of my cakes only once a year to keep it special)well............This one is not as easy but just as good
3 cups flour
1 tsp baking soda
1 tsp cinnamon
1 tsp almond extract
2 cups mashed bananas
2 cups sugar
1 tps salt
1 cup sliced almonds
1 1/2 cup oil
8 oz can crushed undrained pineapple
Mix flour, sugar, baking soda, salt & cinnamon together..........stir in almonds...set aside
In another bowl beat eggs slightly to break-up, add oil, almond extract, bananas & can of pineapple.....mix to blend.......add to flour mixture....mix together but DO NOT BEAT.
Pour into an oiled 10 inch tube pan.........Bake at 325 for 1 hour and 20-25 minutes..... cool in pan for 10 - 15 minutes..........Invert onto serving plate......Frost
Cream cheese frosting
1 stick unsalted butter softened at room temp
4 oz cream cheese softened at room temp
1 box confectioners sugar
1 tps vanilla or almond flavoring..........
Put butter and cream cheese into bowl.......beat together..........add sugar gradually ..........add flavoring.............beat until well blended and smooth..............frost cake rella