Answers to Everyday Questions : Christmas.?

Christmas.?

12 Responses to “Christmas.?”

1. steve p said :
   October 20th, 2010 at 2:38 pm

   I just do the eating part…sorry.
2. HarleyMan said :
   October 20th, 2010 at 3:16 pm

   Carrot Souffle’

   Better than Sweet Potato Souffle’. You can not even tell you are eating carrots.

   Red Velvet Cake

   The chocolate cake died red makes it great, plus the cream cheese icing with diced nuts in it.

   Smoked Turkey

   Got to get that smoker out!
3. gemmyt said :
   October 20th, 2010 at 3:39 pm

   I bake a ton of cookies and make a ton of candy. Some of the favorites at work and home are white chocolate covered pretzels and you can decorate them up anyway you want. My homemade fudge. Also, don’t really have a name for it but you melt some carmel along with some sweetened condensed milk and roll a big marshmallow in it and then roll that in Rice Krispies.

   I make way too many cookies to mention but you can find all kinds of great recipes on line.

   Go to allrecipes.com
   they have some great recipes.
4. awommack said :
   October 20th, 2010 at 4:28 pm

   try yahoo recipe group
5. libby l said :
   October 20th, 2010 at 5:26 pm

   Every year Iam asked to make “Magic Cookie Bars”
   Magic Cookie Bars
   Servings: Makes 2 to 3 dozen bars
   Serving Size: not available
   Nutrition: not available
   Prep Time: 10 minutes
   Cook Time: 25 minutes
   Total Time: 35 minutes

   Ingredients
   1 1/2 cups graham cracker crumbs
   1/2 cup (1 stick) butter or margarine, melted
   1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
   2 cups (12 ounces) semi-sweet chocolate chips
   1 1/3 cups flaked coconut
   1 cup chopped nuts
   Instructions
   Preheat oven to 350°F (325°F for glass dish). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13X9-inch baking pan.
   Pour EAGLE BRAND® evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.
   Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store leftovers covered at room temperature.

   Notes: Recipe Variations: Substitute chocolate chips or nuts with: candy coated pieces, dried cranberries, raisins, mini marshmallows or butterscotch chips.
6. FunniBunni said :
   October 20th, 2010 at 6:17 pm

   Hi I have lots of recipes that are great. Cookies, breads, side dishes etc. email me and I will send them to you if you wish.
   Happy Holidays!
7. Christine F said :
   October 20th, 2010 at 6:17 pm

   My mom made a new one last year that has become a family favorite…

   Dirty Snowballs (sound odd, I know)
   They’re basically oreo cookies crushed and mixed with cream cheese, rolled into balls and dipped into melted white chocolate.

   Yum!!!
8. fantasy_angel120 said :
   October 20th, 2010 at 6:45 pm

   CHEESE CAKE YUM
9. All 4 JR said :
   October 20th, 2010 at 7:04 pm

   Red Headed Dumplings(wedding dumplings) with real ham gravy….to die for! My hubby and son request that every year, so it is our tradition and I do it BEST! Before I met my husband, he never had ham gravy…it’s his favorite now and he has bragged to his family, and last year I had to make it for them…standing ovation!
10. cuno's mom said :
    October 20th, 2010 at 7:14 pm

    My husband asks for these for any family holiday like Thanksgiving, Christmas or Easter. Great with turkey ham beef or pork.

    Horseradish carrots
    peel and slice 5-6 carrots and boil until not quite tender. Reserve 1 tablespoon of boiling water.
    Blend together 1 tablespoon of prepared horseradish, 1 finely chopped onion, 1/4 cup mayonaise and the carrot water. Place carrots in a casserole dish and pour mixture over top. Sprinkle with bread crumbs and bake at 350 until hot and bubbly and bread crumbs are browned. ( about 20-30 min).
11. Holly Homemaker said :
    October 20th, 2010 at 7:25 pm

    “Ham with Cherry Sauce” – 8 to 10 servings

    1 fully cooked bone-in ham (6-8 lbs.)
    1 cup packed brown sugar
    3 tbsp. maple syrup
    1 tsp. ground mustard
    1/2 cup sugar
    3 tbsp. cornstarch
    1 cup cold water
    1 (16 oz.) can pitted dark sweet cherries; undrained
    2 tbsp. lemon juice
    1 tsp. almond extract

    Place ham in a roasting pan. Score surface of ham with shallow diagonal cuts, making diamond shapes. Combine the brown sugar, syrup and mustard; rub over ham and press into cuts. Cover and bake at 325* for 1 2/3 to 2 hours, or until a meat thermometer reads 140* and ham is heated through.
    For cherry sauce, in a saucepan, combine the sugar, cornstarch and water until smooth; add cherries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in lemon juice and extract. Serve with ham.

    “Parsley Red Potatoes” – 6 servings

    2 lbs. red potatoes
    1 1/2 tsp. salt
    1/3 cup butter; cubed
    2 tbsp. minced fresh parsley

    Peel off a strip around each potato if desired. Place in a large saucepan; cover with water and add salt. Bring to a boil; reduce heat. Cover and cook for 15 minutes or until tender; drain. Add butter and parsley; toss until butter is melted.

    “Carrot Cabbage Slaw” – 12 servings

    4 cups shredded cabbage
    2 cups shredded carrots
    2 medium Golden Delicious apples; diced
    1 cup raisins
    1/2 cup chopped walnuts
    1/2 cup honey
    1 tbsp. lemon juice
    1 cup (8 oz.) sour cream
    1/4 tsp. salt
    1/8 tsp. pepper
    1/8-1/4 tsp. ground nutmeg (optional)

    In a large serving bowl, combine the cabbage, carrots, apples, raisins and walnuts. In a small bowl, combine the honey and lemon juice until smooth. Stir in the sour cream, salt, pepper and nutmeg, if desired. Stir into cabbage mixture. Serve or chill.

    “Glazed Carrot Coins” – 4 servings

    2 tbsp. butter
    2 tbsp. brown sugar
    2 tbsp. orange juice
    1/4 tsp. salt
    1/4 tsp. ground ginger
    1/8 tsp. ground cinnamon
    6 medium carrots; cut into 1/2″ slices

    In a small saucepan, melt butter over medium heat. Stir in the brown sugar, orange juice, salt, ginger and cinnamon. Add the carrots; cover and cook for 20 minutes or until tender, stirring occasionally.

    “Apple Crisp” – 8 servings

    5 medium tart apples; peeled and sliced
    1 1/4 cups sugar; divided
    1 3/4 tsp. ground cinnamon; divided
    1 cup all-purpose flour
    1 tsp. baking powder
    1/2 tsp. salt
    1/2 cup cold butter
    1 cup water

    In a bowl, combine the apples, 1/4 cup sugar and 1 tsp. cinnamon. Transfer to a greased 8″ square baking dish. In a small bowl, combine the flour, baking powder, salt and remaining sugar; cut in butter until crumbly. Sprinkle over apples, pressing down to smooth top.
    Slowly pour water over the top; sprinkle with remaining cinnamon. Bake, uncovered, at 400* for 40-50 minutes or until apples are tender. Serve warm.

    “Brown Sugar Walnut Fudge” – 5 dozen squares

    1 cup firmly packed brown sugar
    1/2 cup butter or margarine; melted
    1/4 cup milk
    1 1/4 to 2 cups confectioners’ sugar
    1 cup walnut pieces

    Butter an 8×8″ pan. Combine brown sugar with butter or margarine; simmer, stirring, 2 minutes. Stir in milk; simmer until soft-ball stage, or about 235* on candy thermometer. Cool about 45 minutes.
    Beat in confectioners’ sugar until thick and smooth; stir in nuts; spread in prepared pan. Refrigerate at least 1 hour; cut into 1″ squares.
12. David D said :
    October 20th, 2010 at 7:36 pm

    There may be something of use here.