Christmas Pumpkin Roll June 10, 2009

Christmas Pumpkin Roll

Ingredients:
3 eggs
1 cup sugar
2/3 cup pumpkin
1 cup chopped nuts
3/4 cup flour
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmug
1/2 tsp. salt

Filling:
1 cup powdered sugar
2 cream cheese — (3oz.)
4 Tbsp. butter
1 tsp. vanilla

Beat 3 eggs at high speed for 5 min. Gradually beat in 1 cup sugar.Pour
in 2/3 pumpkin. Mix together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin mix. Grease and flour jelly roll pan or a long sheet cake pan. Pour in mix and sprinkle 1 cup of nuts on top. Bake at 375 for 15 min. Turn out on towel, sprinkle with powdered sugar and roll in towel until cool. Unroll and spread filling over cake, roll back up and put in Reynold warp and refrigerator until ready to sever.

Filling: Beat and spread on unrolled pumpkin cake,then roll up again.
This may seen like a alot of trouble but it is not It is easy and DELICIOUS!!! I make this every Thankgiving and Christmas. I also use sweet potatoes instead of pumpkin.

Christmas Berry Asparagus Salad May 25, 2009

Christmas Berry Asparagus Salad

1 lb. fresh asparagus, trimmed and cut into 1″ pieces
3 TB extra virgin olive oil, divided
1/4 tsp. salt
1/4 tsp. ground black pepper
8 cups spring mixed salad greens
3 cups fresh strawberries, sliced
1/2 small red onion, thinly sliced
1/2 cup toasted walnuts, chopped
2 TB balsamic vinegar
1/2 tsp. sugar

In a bowl toss the asparagus with 1 or 2 tablespoons of oil. Spread in a single layer in a greased 10″ x 15″ jelly roll baking pan. Sprinkle with salt and pepper.

Bake at 400º F., for 15 to 20 minutes or until tender.

In a large salad bowl, toss greens, strawberries, onions, walnuts and cooked asparagus.

In a small bowl, whisk the vinegar, sugar and remaining oil. Drizzle over the salad and toss to coat. Yield: 6 servings.

Christmas Cherry Ham Sauce April 20, 2009

Christmas Cherry Ham Sauce

1 c. crushed pineapple, undrained
1/4 c. brown sugar
2 tbsp. butter
2 tbsp. lemon juice
1/2 tsp. grated lemon rind
1/2 tsp. red food coloring
1/8 tsp. salt
1 c. canned, drained, pitted red sour
cherries (save juice)
2 tbsp. corn starch
1/2 c. cherry juice

Into a saucepan mix together pineapple, sugar, butter, lemon juice, lemon rind, food coloring and salt. Heat slowly. In small bowl mix 1/2 cup canned cherry juice and corn starch, stir until smooth. Add to the fruit mixture. Stir constantly until sauce thickens. Lower heat and simmer 3 to 4 minutes. Serve hot over baked ham or broiled ham slices. Makes about 2 1/2 cups sauce.

Christmas Cranberry Sweet Potato Bake April 6, 2009

Cranberry Sweet Potato Bake

2 pounds sweet potatoes
1 cup fresh or frozen cranberries, washed
3/4 cup raisins
1/4 cup melted butter
1/2 cup sugar
1-1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup apple juice or apple cider
1/2 cup pecan or walnut halves or other nut

Peel the sweet potatoes and cut into 1/2-inch cubes. Combine sweet
potatoes, cranberries, apples, and raisins in a large bowl.

In a separate bowl, combine melted butter, sugar, and spices. Add to sweet potatoes and toss to coat.

Place sweet potatoes in a shallow 2-quart casserole dish. Pour apple juice over top.

Cover, bake at 350 degrees, stirring occasionally, for 50 minutes, or until sweet potatoes are almost soft. Add nuts and bake, uncovered for 10 minutes or until sweet potatoes are tender. Let sit for 10 minutes before serving.

Holiday 5 Minute Eggnog Pie March 26, 2009

5 Minute Eggnog Pie

2 boxes instant vanilla pudding (small boxes)
1 quart (4 cups) eggnog
2 tablespoon pumpkin pie spice
8 oz tub Cool Whip, divided
1 deep dish (or 2 regular) graham cracker pie crust

In large mixing bowl, use a whisk to mix eggnog, pumpkin pie spice,
and vanilla pudding mix. Mix well for 2 minutes, then fold in 4 oz
(half tub) of Cool Whip, mix well. Pour into pie shell/s. Put in
refrigerator and let set for 2-4 hours. Serve with remaining Cool
Whip

Christmas Hot Spiced Cranberry Cider March 6, 2009

Hot Spiced Cranberry Cider

Make some holiday memories with the aromas of cinnamon, clove and lemon, mingled with hot apple cranberry cider.

Prep Time: 15 Minutes
Cook Time: 25 Minutes
Ready In: 40 Minutes
Makes: 25 (4 ounce) servings

Ingredients
2 quarts apple cider
6 cups cranberry juice
1/4 cup packed brown sugar
4 cinnamon sticks
1 1/2 teaspoons whole cloves
1 lemon, thinly sliced

Directions
1. In a large pot, combine apple cider, cranberry juice, brown sugar,
cinnamon sticks, cloves and lemon slices. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes. With a slotted spoon, remove cinnamon, cloves, and lemon slices. Serve hot.