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Showing posts with label it. Show all posts
Showing posts with label it. Show all posts

Sunday, February 23, 2014

Does it simply Christmas recipes

Because my husband and I have family seen in the Christmas season, we spend time with his family in our House on Christmas Eve and my family in their home on Christmas day. As my mom always makes large beautiful dinner and we have so much going on the time, Im typically a snack buffet table for the celebration of Christmas Eve in our House.

It is very easy and helps my stress level hold down. I can it make all ahead of time and only set up the table later. I understand fancy with the table decoration, but include a pretty poinsettia tablecloth and beautiful vacation paper plate and napkins. It is now a tradition, which all forward looks, because it is easy and delicious snacks all day long offers. The best part is that with paper plate, there is no food or pots and pans, wash! The only clean up involved is removed all remains, i.e. If any!

Here are a few tips, plan own snack buffet. If you have time, take a piece of paper and start writing down some of the ways. Note all recipes mind come read the following as you:

~ Bowls filled with things to diving is always popular. I like a dish with Ranch to delete Veggie dip (I use to make the dip the package Uncle of dans found in the grocery store) and a selection of crackers with my popular recipe clam dip.

~ A tray with sandwich stuff. I invite a tray with deli meat and cheese and other sandwich stuff such as onions, tomatoes, cucumbers, mayonnaise and mustard. You can try a club sandwich or Reuben sandwich makings tray stuff. You can experiment with different kinds of bread such as party rye or sourdough.

~ Cookies and sweets. Every year I make two or three of our family favorite recipes contained below. What is your family favorite cookie and candy recipes?

~ Drinks. The Irish cream recipe below served over ice is wonderful, and a special treatment. We buy also pop and beer and this seems, all make happy. You need maybe a favorite punch, eggnog, or hot butter rum recipe that you want to use.

~ Crunchy things. I have made getting the Chex mix.

Dont forget that you can help family members or other guests! This gives more variety and less work! You just tell them to bring a snack type item.

Recipes

Clam dip

1 (8-Ounce) package cream cheese, softened
1 (6-Ounce) can save minced clams, juice
1 small clove garlic, finely chopped
1 / 2 Teaspoon lemon juice
1 / 4 Teaspoon Worcestershire sauce
Salt to taste

Combine cream cheese and shells. Stir just enough clam juice, a beautiful consistency for dive to make. Add remaining ingredients and combine thoroughly. Purposes or ceilings and chill. Serve with crackers or chips.

Toffee treats

1 / 4 Box Saltine cracker
1 Cup sugar
1 Cup butter or margarine
1 big bag of chocolate chips
Chopped walnuts-opt.

Oven to 350 degrees. A large cookie sheet with aluminum foil cover. Grease with butter. Cover with Saltine cracker. 1 Cup sugar and 1 cup butter bring to the boil and cook for 2 1/2 minutes. Pour over you crackers & spread rapidly. Bake 5-7 minutes. Distribute a large bag of chocolate chips, such as icing on the cake. Top with chopped walnuts, if desired.

Irish cream

1 Cup heavy whipping cream
1 14-Oz can sweetened condensed milk
1 2/3 c. whiskey
1 TEASPOON instant coffee
2 Tablespoons chocolate syrup
1 Teaspoon vanilla

Set enter all ingredients in a blender and mix on high for 30 seconds. Store in the refrigerator. Well before serving shake over ice. Should keep at least 2 months.

Peanut butter of bon bons

1-1 Lb box powdered sugar
2 Cubes margarine (1 cup)
1 Cup peanut butter
Chocolate chips or chocolate almond bark

Mix all ingredients except chocolate. Form balls in round. Chill but. Insert toothpicks & diving in melted chocolate. Chill until set.

I know that are not for the health-conscious recipes, but it is only once in the year. Here is to hoping you have a easy does it Christmas party this year.


Get ideas the best with which to make economical this Christmas "and creative Christmas E-book!" http://homemakersjournal.com/frugalchristmas.htm

Monica is the founder housewife journal E publications, home to growing the many fun and informative home and garden e-books, tip sheets, articles and more! http://homemakersjournal.com/ Get a free Slowcooker recipe E-book if you subscribe to Monicas free e-zine for homemakers! To subscribe to and receive instructions for picking up your free e-book, simply send a blank E-mail to: HomemakersJournal-subscribe@yahoogroups.com

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Friday, January 24, 2014

Cream Biscuits – The Best Biscuit to Risk It

Every year, you dream about putting out fresh, homemade biscuits on the holiday table; but fear of failure, and the convenience of those popping fresh tubes, makes it nothing more than an annual fantasy. Then, you found out about these cream biscuits.

Instead of cutting butter into the flour, we’re using butterfat-laced heavy cream, which not only makes the recipe fast and easy, but also produces a biscuit that’s light, moist, and flaky. To that end, try and get some self-rising flour. You can make your own (see below), but for whatever reason, the pre-mixed stuff seems to work better. 

As far as cutting goes, I don’t like to roll the dough too thin just to get more cuts. I do it about 5/8-inch thick, cut six nice biscuits, and then use the trimmings to get 4 or 5 more. You can get 12, but that depends on the exact size of your cutter. The nice thing about this dough is that re-rolling doesn’t seem to damage the texture.

If you do decide to raise your biscuit game this holiday season, maybe think about adding some chopped rosemary or sage to the melted butter. That would add some extra aromatic savoriness, not to mention make your kitchen smell really good. I hope you give these easy cream biscuits a try soon. Enjoy!


Ingredients for 10-12 Cream Biscuits:
2 cups self-rising flour (You can make you own by sifting together 2 cups of all-purpose flour with 1 tablespoon baking powder, and 1 teaspoon fine salt)
1 tbsp sugar
1 1/2 cups heavy cream
2-3 tbsp melted butter
Bake at 500 F. for 10 to 12 minutes, or until well-browned
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Tuesday, January 21, 2014

Celebrate the 4th of July by Having Your Flag and Eating it Too!

As the wise man once said, a video food blogger has to know his limitations. I had planned on doing a flag cake demo for the 4th of July, but since Ive never made one before, I decided to do some pre-shoot research.

I figured I would watch a few clips to see how others have approached the subject. Once convinced I could do a better, funnier job, I would head into the kitchen and roll camera.

Well, after seeing this concise, clear, and easy to follow flag cake video from my friends at Howcast, I decided to just post this instead. Being a true patriot means putting your country ahead of your own selfish interests… and Im kind of busy.

Anyway, have a happy and healthy 4th of July weekend, and (since I can’t say it at the end of the video) as always, enjoy!




Photo (c) Flickr user BL1961
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Sunday, December 22, 2013

Heading Back to San Francisco After Making it Here

Weather permitting, well be back in San Francisco tonight after a great trip to New York City. The meetings with the publisher went very well, and I got to check the final proofs of the cookbook. By the way, Ill be posting soon with much more specific details. There are some very exciting things in the works.

Here you see my newest food obsession, Venezuelan sandwiches called Arepas. We enjoyed these at a place called Caracas Arepas Bar in New Yorks East Village, and I was completely blown away. How is it possible Ive only now just discovered these amazing buns? If you have any information, recipes, tips, or tricks youd care to pass along, please do. Thanks, and stay tuned!
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