Frosted Drink Glasses with Sugared Cranberries

 Way too much fun!  I bought tall, skinny bud vases from Hobby Lobby.  The perfect size for a fun specialty drink.

I boiled 1 cup sugar with 1 cup water and reduced it until it was a syrup.  Let it cool but still warm..  First I dipped the tops of the vases in the syrup, then into sugar for that frosted look.

Then I dipped all the cranberries into the syrup and individually placed them on a cooling rack- just for about 1/2 hour, then rolled them in sugar and let them hardened.  These are sooo good!  I also did the same thing with fresh mint leaves.  I skewered the cranberries on a 5 inch long decorative skewer and ended with a mint leave.

I put a T. of pomegranates into the bottom of each glass, and at serving time, added chilled Cranberry Sprite (or 7-Up), then laid the cranberry spear across the top.  The drinks were so entertaining.  They bubbled like lava lamps all evening with the pomegranates going up and down.  We loved it!!!!

 
 

Cranberry Salsa with Orange

Friend Sophia got this recipe from a friend who got it from a friend.  We make and love cranberry salsa- but this friend called this Cranberry Relish.  I don't.  And we love the orange!

Cranberry Salsa with Orange

1 pkg. fresh cranberries chopped fine
2 large apples, chopped fine
1 orange rind and juice  (don't grate the white part of the orange rind!)
cilantro
half of a jalapeno pepper
2 T. finely chopped yellow onion
2 shakes salt
3/4 c. sugar

Dice and mix together and chill to marinate the flavors.  Delish on crackers!!!  The orange makes it!

Rocky Road Fudge and Christmas Cheer

 
 Here's a little treat I made for gifts using BFF Cathy's recipe for Rocky Road Fudge.  I didn't put in the nuts (because I dislike walnuts) and I wanted a smoother fudge.

It's really yummy and easy.

White Chocolate Mint Cocoa

Karlin  served a recipe that I  got from my daughter years ago  for White Chocolate Mint Cocoa at our Christmas Bucket luncheon.  I had forgotten how yummy (and decadent) it is!   

White Chocolate Mint Cocoa

8 oz. white chocolate, chopped (white chocolate chips work fine)

3 1/2 cups milk

6 hard peppermint candies, crushed fine

1/2 tsp. peppermint extract

2/3 cup whipping cream

Beat chilled cream with crushed mints until stiff peaks form.  Refrigerate  for about an hour.  Meanwhile, heat milk to a simmer, then mix in chocolate.  Whisk until chocolate is melted and smooth.  Add mint extract and stir thoroughly.  Pour into mugs and top with minty whipped cream.  Serves 4.

"Remember, if Christmas isn't found in your heart, you won't find it under a tree." ~ Charlotte Carpenter.

Brie-and-Veggie Breakfast Strata

Here is another unusual breakfast casserole that will be a repeat on our holiday list.  (thanks, friend Brendalyn for the fun pajama party with new breakfast recipes!!!!!)

Brie-and-Veggie Breakfast Strata

Southern Living JUNE 2007

• Yield: Makes 8 to 10 servings
• Cook time: 12 Minutes
• Prep time: 30 Minutes
• Chill: 8 Hours
• Bake: 50 Minutes

Ingredients

• 1 large sweet onion, halved and thinly sliced
• 1 large red bell pepper, diced
• 1 large Yukon gold potato, peeled and diced
• 2 tablespoons olive oil
• 1 (8-oz.) Brie round*
• 1 (12-oz.) package sourdough bread loaf, cubed

• 1 cup (4 oz.) shredded Parmesan cheese
• 8 large eggs
• 3 cups milk
• 2 tablespoons Dijon mustard
• 1 teaspoon seasoned salt
• 1 teaspoon pepper

Preparation

1. Sauté first 3 ingredients in hot oil 10 to 12 minutes or just until vegetables are tender and onion slices begin to turn golden.
2. Trim and discard rind from Brie. Cut cheese into 1/2-inch cubes.
3. Layer a lightly greased 13- x 9-inch baking dish with half each of bread cubes, onion mixture, Brie cubes, and Parmesan cheese.
4. Whisk together eggs and next 4 ingredients; pour half of egg mixture evenly over cheeses. Repeat layers once. Cover and chill at least 8 hours or up to 24 hours.
5. Bake at 350° for 45 to 50 minutes or until lightly browned on top and set in center.
*2 cups (8 oz.) shredded Swiss cheese may be substituted.

Breakfast Enchiladas

This is a new (for me) jump and down breakfast casserole that Brendalyn served at our Christmas Girl's Night Out Pajama Party.  This will definitely be served during the holidays and all special occasions.  

Breakfast Enchiladas

Prepare the recipe, without baking, and refrigerate overnight. Let stand at room temperature for 30 minutes; bake as directed. Tip: Make the Cheese Sauce before scrambling the eggs so the sauce will be ready to add at the proper time.-Southern Living DECEMBER 2004

• Yield: Makes 6 to 8 servings
• Cook time: 10 Minutes
• Prep time: 20 Minutes
• Bake: 30 Minutes

• 1 (1-pound) package hot ground pork sausage
• 2 tablespoons butter or margarine
• 4 green onions, thinly sliced
• 2 tablespoons chopped fresh cilantro
• 14 large eggs, beaten
• 3/4 teaspoon salt

• 1/2 teaspoon pepper
• Cheese sauce- see below
• 8 (8-inch) flour tortillas
• 1 cup (4 ounces) shredded Monterey Jack cheese with jalapeños

Cheese Sauce-

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1/3 cup butter

1/3 cup flour 

3 cups milk 

2 cups (8 ounces) shredded Cheddar cheese 

1 (4.5-ounce) can chopped green chiles, undrained

3/4 teaspoon salt 

Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, 5 minutes or until thickened. Remove from heat, and whisk in remaining ingredients.

• Toppings: halved grape tomatoes, sliced green onions, chopped fresh cilantro

Preparation

Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.
Melt butter in a large nonstick skillet over medium heat. Add green onions and cilantro, and sauté 1 minute. Add eggs, salt, and pepper, and cook, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue to cook until eggs are thickened but still moist; do not stir constantly. Remove from heat, and gently fold in 1 1/2 cups Cheese Sauce and sausage.
Spoon about 1/3 cup egg mixture down the center of each flour tortilla; roll up. Place, seam side down, in a lightly greased 13- x- 9-inch baking dish. Pour remaining Cheese Sauce evenly over tortillas; sprinkle evenly with Monterey Jack cheese.
Bake at 350° for 30 minutes or until sauce is bubbly. Serve with desired toppings.

Note: Prepare half the cheese sauce recipe if you prefer a lighter breakfast.

Gingerbread with Lemon Curd

An idea for a quick and delicious winter dessert- warm gingerbread (I just use a mix) with warmed lemon curd on top with fresh whipped cream on top. You can make the gingerbread and the lemon curd but then this wouldn't be a quick recipe! Enjoy!

Snowman Donuts

Brandi made these cuties for the girls' birthday parties. Just take powdered mini donuts, candy corn for noses, and dots of food coloring for eyes. So cute!

Lisa's Gingerbread Caramels

Lisa's Gingerbread Caramels



Ingredients

Makes about 12 1/2 dozen


vegetable-oil cooking spray
4 cups (2 pints) heavy cream
2 cups light corn syrup
4 cups granulated sugar
12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces
1/2 cup unsulfured molasses (note: I also used mild flavor)
1 teaspoon pure vanilla extract
3/4 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves



Directions



Coat an 18-by-13-inch rimmed baking sheet with cooking spray. Line with parchment, leaving a 2-inch overhang on short sides. Coat parchment. (Note: Lisa Root lines baking sheet with two overlapping Saran wrap sheets with overhang on each end.)



Bring corn syrup, sugar, butter, and molasses to a boil in a large pot over high heat, stirring until sugar has dissolved. Stir in the cream and bring to a good boil again. Clip a candy thermometer to side of pan, and continue to cook over medium-high heat, stirring frequently, until mixture reaches slightly over a soft ball stage (about 20 minutes) Do not rely on the thermometer as much as doing tests in a cup of ice water. Drop a tsp.in the water and after a few seconds, smoosh it around and see if it stays together and is a good caramel consistency. If it is too brittle, add another cup of cream and stir down the caramel, bringing up the temp. again and testing the consistency again.



Remove from heat, and stir in vanilla, salt, and spices. Immediately pour onto prepared sheet, without scraping pot. Let stand, uncovered, at room temperature for 24 hours without moving. This is important.



Coat a large cutting board generously with cooking spray. Pull up parchment or Saran wrap to unmold caramel, and invert onto the cutting board. Remove parchment. Cut into 1-by-1 1/4-inch pieces. Wrap each in cellophane or waxed paper. Caramels can be stored in an airtight container for up to 1 month.