Hey, what about the rum????Originally Posted by KCSunshine
Hey, what about the rum????
Renowned Death Hag
True, but I would kinda like to see your guy's ideas for a perfect eggnog.
It's All Gravy Baby[SIGPIC][/SIGPIC]
and bourbon. we want alcohol..
This is one from Paula Dean. My sister made it, and it was fantastic!
http://recipes.pauladeen.com/index.p.../mamas_eggnog/
Renowned Death Hag
That one sounds good, but I think I have to pass on the boubon.
It's All Gravy Baby
This guy apparently doesn't...
I used to make it when I was a kid... Now, I just go ahead and buy it. This stuff tastes good...
http://www.theimpulsivebuy.com/wordp...spice-egg-nog/
I can't wait to try this... I think I'll get some the next time I go to the store.
http://www.horizonorganic.com/produc...nog/index.html
I remember adding real Vanilla Extract to it.... That makes it so yummy.
Hey! You STOLE my recipe!
To quote Jack Sparrow...
but why is the rum gone?
http://www.youtube.com/watch?v=JImcvtJzIK8
Did it have a pound of butter in it?
Renowned Death Hag
The exact reason I love Paula!Did it have a pound of butter in it?
Wanna see my grandkids?
Well...
yeah!
The Paula Dean recipe is essentially what we made every year
at Christmas. It is fantastic. We did use either brandy or rum
or both depending on the drinkers preference. The key is not too
much booze so you can taste how great homemade eggnog really
is.
Also, the Soynog is pretty good that you can buy in the stores
this time of year.
Guys, the store-bought eggnog is NOTHING like home made! Homemade eggnog is one of the best, most refreshing, holiday-ish drinks out there (esp. with a little rum in it!).
Susan Branch has a great recipe, but it doesn't seem to be on her website. It's in her "Christmas" book, which I have at home. Now I'm going to have to drag out the book and make some for Christmas Eve!
Agree! Generally people that don't like eggnog have not had
homemade. That being said, the soynog is as close to homemade
that I have every tasted. Not perfect, but not a bad fix.
you forgot the damn booze add rumn or brandy or both then scrape fresh nutmeg and cinamon on top AND SUCK IT UP
I think it's 3 parts egg, 2 parts nog, shaken, not stirred.
Was it really necessary to merge this thread. Some people have too much time on their hands.
Not sure if this is already on here - but this is a quick and easy and delicious pie. Our family makes it for every holiday:
Hershey Bar Pie
6 Hershey Bars
One 8oz bowl of Cool Whip
One ready made graham cracker crust (you can also make your own)
Melt the Hershey Bars in a sauce pan or microwave.
Pour melted chocolate in a mixing bowl along with the entire 8oz bowl of Cool Whip.
Using a mixer, mix until the chocolate and Cool Whip are mixed throughly.
Pour the mixture into the pie crust and smooth out with a spatula.
Place in fridge for about two hours. It will then be ready to eat.
You must keep this refridgerated.
Takes about 10 minutes to make.
1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
4 large eggs
1 cup nuts
2 cups of dried fruit
1 bottle Jose Cuervo Tequila
Sample the Cuervo to check quality.
Take a large bowl, check the Cuervo again, to be sure
it is of the highest quality, pour one level cup and
drink.
Turn on the electric mixer. Beat one
cup of butter in a large fluffy bowl.
Add one peastoon of sugar. Beat again. At this point
it's best to make sure the Cuervo is still ok, try another
cup just in case.
Turn off the mixerer thingy.
Break 2 leggs and add to the bowl and chuck in the cup
of dried fruit.
Pick the frigging fruit off the floor.
Mix on the turner.
If the fried druit gets stuck in the beaters just pry
it loose with a drewscriver.
Sample the Cuervo to check for tonsisticity.
Next, sift two cups of salt, or something. Who
geeves a sheet.
Check the Jose Cuervo.
Now shift the lemon juice and strain your
nuts.
Add one table.
Add a spoon of sugar, or somefink.
Whatever you can find.
Greash the oven.
Turn the cake tin 360 degrees and try not to fall
over.
Don't forget to beat off the turner.
Finally, throw the bowl through the window, finish the
Cose Juervo and make sure to put the stove in the
wishdasher.
Cherry Mistmas !
Does anyone have any easy (i.e. quick) recipes for a chocolate yule log?
Shit...skip the egg...I'll go straight to the nog...
BUFFALO CHICKEN CHEESE DIP
3 boneless skinless chicken breast
1 jar blue cheese or ranch dressing
1/4 cup buffalo wing sauce mild
1 8-oz.pkg. cream cheese softened
Tabasco sauce (optional)
Boil chicken until tender (let Cool).Then shred or chop finely. Mix together dressing and Buffalo sauce. Use Tabasco sauce to fire it up to your desire. Spread cream cheese in a 9x13 baking dish. Mix chicken in to dressing. Then pour over chicken mixture over cream cheese evenly. Bake at 350 degrees for 20 minutes. Let cool and serve with Tostitos Dips tortilla chips
Best. Dip. Ever.
Per Annie's request...
OREO BALLS
1 package Oreo cookes
1 brick cream cheese, softened
dark chocolate candy-making wafers
Crush Oreos in a Zip-Lok bag and put in mixing bowl.
Mix in cream cheese
Roll into small balls... or use small cookie scoop. Place onto cookie sheet lined with wax paper and refrigerate for one hour.
Melt chocolate wafers in bowl; coat balls in chocolate and return to refrigerator.
Death Hag Extraordinaire
Decadent Chocolate Bread
1 box yellow cake mix
4 eggs
1/4 cup water
3/4 cup oil
1 box chocolate or chocolate fudge instant pudding
1 cup sour cream
1 tsp vanilla
1 bag of chocolate chips
2 loaf pans or a bundt pan
Mix all ingredients, then fold in chocolate chips. Divide and pour evenly into two greased loaf pans or pour entire recipe into a bundt pan. Bake in oven at 325 degrees for 30-40 minutes. Bake for 1 hour in a bundt pan.
This is the best thing ever, I swear!
Last edited by Nessa; 12-20-2008 at 10:18 PM.
The most dangerous woman of all is the one who refuses to rely on your sword to save her because she carries her own.
- R.H. Sin
The tequila recipe always makes me smile.
Last edited by pattykad; 12-21-2008 at 11:35 AM.
Here's my favorite dressing recipe (cornbread based, of course, as I AM A SOUTHERNER!):
get a Martha White's cotton pickin cornbread mix, and make it according to the "southern egg bread" recipe on the back (i.e. cut back a little on the water and add an egg to the mix)...after baking and cooling, tear the corn bread into tiny pieces...tear 5 pieces of loaf bread into tiny pieces and mix with the cornbread pieces...add 8 eggs...one stick of melted butter/margarine...one can of chicken broth...one chopped onion, chopped celery, one can of cream of mushroom soup, and one can of cream of celery soup..tear the meat off a roasted chicken (I get a "traditionally seasoned' roast turkey from the market/deli), and add it to the mix...salt and pepper to taste, and bake mixture at 425 degrees until well browned.
This is the recipe I use each Thanksgiving and Christmas...It's easy and ALWAYS a hit!
OK, here is the Sun Drop Cake.
Its usually baked in a bundt ring, but I bake them in loaf pans so they come out like pounds cakes. Sun Drop is a southern lemon/citrus pop, you can substitute it with Mellow Yellow or Mt Dew.
SUNDROP CAKE
5 eggs
3 c. plain flour
3 c. sugar
2 sticks butter
1/2 c. Crisco
1 tsp. vanilla flavoring
1 tsp. lemon flavoring
6 oz. Sundrop
ICING:
2 c. confectioners sugar
2 oz. Sundrop
2 tbsp. butter
Cream sugar, butter, and Crisco. Add flour, eggs, and beat until blended. Add flavoring and Sundrop and mix well. Bake in tube pan at 325 degrees for 1 hour and 15 minutes.
ICING: Mix confectioners sugar, Sundrop and melted butter and pour over cake after the cake is removed from the pan.
YUM, thanks for posting, Les. If I cooked I would have some of those ingredients, dangit!
FROZEN PEANUT BUTTER PIE
1 C your fave peanut butter
1 8 oz pkg cream cheese, softened
1 tub cool whip
1/2 c milk
1 graham cracker pie crust
Mix the ingredients together until smooth, pour in pie crust, freeze until hard.
Take out 5 min before serving so you can cut it.
MMMM MMMM GOOD
Ok, who has the friendship cake recipe? The one with the starter called Herman LOL
Renowned Death Hag
Are you referring to this?
That's not the one but I'm sure gonna try it.
The one I'm looking for is a fruit cake basically that is cooked in a coffee can.
Thanks for that link.
Renowned Death Hag
I've been drooling over this thread for weeks, but haven't had the time to submit some of my own recipes until now.
When I was a little girl, my Godmother's Mom, who we called Grandma Reite (pronounced Ree-tee), was a first generation Norwegian who cooked amazing things without a recipe. She would always make Julekake (pronounced yule-a-kaka) or Christmas Bread every year around the holidays. Feeling somewhat sentimental tonight, I decided to make some. The recipe is listed below:
2 pkgs dry yeastJulekake (Norwegian Christmas Bread)
1/2 cup warm water
1 tsp. sugar
1 cup milk, scalded
1/2 cup butter
1 egg beaten
1/2 cup sugar
1/2 tsp. salt
3/4 tsp. cardamom
juice and zest from one orange
approx. 5 cups flour
1/2 cup citron (optional -- I leave this out because I don't like it)
1/2 cup candied cherries
1/2 cup white raisins (soak in hot water to plump them up, then drain off all water)
Dissolve yeast and a little sugar in warm water. Scald milk then add butter. Cool to lukewarm. Add egg and yeast to the milk, butter mixture. Add sugar, salt, cardamom, orange juice and zest. Beat in 2 cups flour and mix well. Add fruit and stir in rest of flour. Knead on floured cloth until smooth. Place in greased bowl. Cover and let rise until doubled. Divide into two parts and form round loaves. Put on greased cookie sheets (I use aluminum foil loaf pans so I can more easily give them away as gifts). Let rise until nearly double. Decorate top of loaf with candied cherries,if desired. Bake at 350° F for 30 to 40 minutes. While still warm, brush with soft butter.
The memories of Christmas morning munching on toasted and buttered Yulekake surround me like a warm blanket right now. Enjoy!
Any day above ground is a good day.
Renowned Death Hag
The recipe below is from my Godmother (the daughter of Grandma Reite from the above post), Auntie Gloria. This is a great recipe for the diabetic person in your life who feels left out at family celebrations when everyone else is pigging out on pie and all the other goodies. I'm sure you could use regular jello (with sugar) too, but even though sugar-free it is highly addictive.
Auntie Gloria’s Frosted Cherry Jello
Ingredients:
1 large box (to make 4 cups) Sugar-Free Cherry Jello
1 large box (to make 4 cups) Sugar-Free Lemon Jello*
2 cups Water
2 cans Crushed Pineapple in its own juice
2 cans Cherries, packed in water
Zest and Juice from 1 Orange (seeds discarded)
Zest and Juice from 1 Lemon (seeds discarded)
2 cups Sour Cream
2 8 oz. boxes Cream Cheese, softened
2 teaspoons Vanilla
Equal Sweetener to Taste (about 15-20 packets)
1 cup chopped Pecans
2 tablespoons Butter
Method:
Using a large sauce pan or pot, add water and bring to a boil. Add in Jello powder and stir until powder is dissolved. Add Pineapple, Cherries, Zest and Juice from Orange and Lemon and stir well. Carefully pour into a 9” by 13” cake pan and lightly stir to make sure that fruit is evenly distributed. Refrigerate until Jello is set.
While Jello is cooling, put Sour Cream, Cream Cheese and Vanilla in a bowl and use an electric mixer to blend together until smooth. Add 15 packets of Equal, mixing thoroughly. Taste, and if necessary mix in additional packets of Equal until mixture is the sweetness of Cool Whip. Set aside.
In a small frying pan, add Pecans and Butter. Cook on medium heat and stir constantly until nuts are slightly browned. Remove from heat and set aside until cooled.
Once Jello is fully set, remove from refrigerator and pour Sour Cream mixture over the top. Spread with a knife to even it out, as if you are frosting the top of a cake. Last but not least, sprinkle with Pecans. Refrigerate until served. Enjoy!!
* If you cannot find Sugar-Free Lemon Jello, use Sugar-Free Orange Jello instead.
Last edited by geekygirl; 12-22-2008 at 02:00 AM.
Any day above ground is a good day.
Heres a favourite in our house and shall be making them tomorrow with my son.
225g dark chocolate, 70% cocoa solids 3 eggs, beaten
225g butter 150g ground almonds
2 teaspoons vanilla extract 100g chopped walnuts
200g caster sugar
1 Preheat the oven to 170°C/gas mark 3. Melt the chocolate and butter gently over a low heat in a heavy-based saucepan.
2 Take the pan off the heat, mix in the vanilla and sugar, and let it cool a little.
3 Beat the eggs into the pan along with the ground almonds and chopped walnuts. Turn into a 24cm square baking tin or, most sensibly, use a foil one.
4 Bake in the oven for 25–30 minutes, by which time the top will have set but the mixture will still be gooey. Once cooler, cut carefully, four down, four across, into 16 squidgybellied squares.
Makes 16 squares
HOT CHOCOLATE SAUCE
75g dark chocolate, 70% cocoa solids
125ml double cream
2 x 15ml tablespoons Camp coffee or 2 teaspoons instant espresso powder dissolved in 2 tablespoons water
1 x 15ml tablespoon golden syrup
1 Break up the chocolate and put into a heavy-based saucepan.
2 Add the remaining ingredients, then place the pan over a gentle heat and let everything melt together.
3 Once everything has melted, stir well, take off the heat and pour into a jug to serve.
Makes enough to drizzle over 16 brownie squares
Cut the fat or rind off the chops, and then bash them briefly but brutally with a rolling pin between 2 pieces of cling film/plastic wrap to make them thinner.
- 2 pork
chops, about 1-pound total weight
- 2 teaspoons infused oil
- 1/2 cup hard cider
- 1 tablespoon grain mustard
- 1/3 cup heavy cream
Heat the oil in a pan, and then cook the chops over a moderately-high heat for about 5 minutes a side. Remove them to a warmed plate.
Pour the cider into the pan, still over the heat, to deglaze the pan. Let it bubble away for a minute or so then add the mustard and stir in the cream.
Let the sauce continue cooking for a few minutes before pouring over each plated pork chop. If you're having gnocchi with, make sure you turn them in the pan to absorb any spare juices before adding them to your plates.
Renowned Death Hag
Aren't you also supposed to have Rumagrout around the holidays??
I wanted to buy a bag of those little meatballs and do 'em up in the slow cooker. Does anybody recommend any particular BBQ sauce to simmer them in, or any quick recipe of their own?
I don't have a shaker, but I will be making appletinis in my tupperware pitcher.
Everyone loves this dish & its sooooo easy !!!!!
1 Boneless, Skinless Chicken Breasts
Salt and ground pepper to taste
3 tablespoons butter, divided
1 pound assorted wild mushrooms such as shiitake, portabella and crimini, sliced
1 tablespoon chopped fresh thyme
2/3 cup chicken broth
1/3 cup Marsala wine
Instructions
- Season chicken with salt and pepper.
- In large non-stick skillet, melt 1 tablespoon butter over medium-high heat and saute chicken 3 minutes per side. Remove and set aside.
- Melt remaining 2 tablespoons butter and cook mushrooms, thyme, salt and pepper, stirring occasionally, 4 minutes. Stir in broth and wine; bring to a boil.
- Return chicken and any collected juices to skillet. Reduce heat to low; cover and simmer 20 minutes or until thermometer inserted in thickest part of breast registers 170°F.
I have FOUR of them, but this is my favorite:
LOOSE MEAT SANDWICHES (Maid Rite, made famous in Iowa)
2 lb. ground beef
2 C finely chopped onion
4 t beef bouillon (I use "Better Than Bouillon" beef paste from a jar.)
2 T yellow mustard (or more to taste)
1 can beer (you can substitute chicken broth)
Salt & Pepper to taste
Brown beef, 5 minutes. Add onion, cook 5 minutes. Add bouillon and beer to cover meat. Cover and simmer for 30 minutes, then add mustard.
Other versions:
LOOSE MEAT #2
1 1/2 lb. ground beef
1 can French onion soup
Brown and simmer for 30 minutes
LOOSE MEAT #3
3 lb. ground beef
Onion
Brown and drain. Now add:
3 T A-1
3 T Soy sauce
1 t salt
1 1/2 t pepper
1 C water
Simmer for one hour.
LOOSE MEAT #4
1 1/2 lb. ground beef
Medium minced onion
1 T mustard
1/2 C water
1 T Worcestershire sauce
1/4 t salt
Simmer beef and onion. Do NOT brown. Add the other ingredients and simmer until you're happy!
These are traditionally served on soft buns with mustard and sour pickle slices.
Last edited by MbalmR; 12-23-2008 at 03:54 PM.
2 CUPS OF ONION? Hoy cow!
Cornbread casserole
2lbs hamburger
1 can cream corn
1 small onion diced
1 green pepper diced
1 can cream of mushroom soup
1 box cornbread mix
Grated cheese to taste
Make the cornbread mix a little thinner than the directions, but not too thin
Fry your burger up and drain
Saute onions and green peppers until tender
Stir in 1 can of mushroom soup and half can milk (regular not canned/evaporated)
Add meat into skillet and simmer
Put half cornbread mix in baking dish
Then meat mixture
Then cream corn
Then cornbread mix
Grated cheese
Bake 1 hour @ 350 or until cornbread is done.
Anyone have any nice Gluten Free biscuit recipes?
Store bought bickies are dry and horrid lol
Ok, I am doing this from memory since I I have no written copy of this (I really should tho). The Filipino ladies I worked with at the Officer's Club taught me how to make it.
this recipe makes around 50 lumpia, they can be frozen and fried later.
2 lbs ground pork
2 green peppers
2 med onions
4 stalks celery (tops and all)
4 carrots
1 head garlic
salt/pepper
2 cans bean sprouts
2 pkgs spring roll/lumpia wrappers (not egg roll wrappers)
OK, for best results you need a food processor. First process the peppers. Strain them (as the liquid comes up to the top) and put to the side. Then process the carrots. Then you can process the onions and celery together. Drain them as well. you want all of these processed fairly fine. Then peel and chop the whole head of garlic, set aside.
In a slow cooker you add the ground pork, then the peppers, celery/onions, carrots and garlic. Add 1 tsp each salt and pepper. Mix it well (I use my bare hands) and set it on low and let it cook over night or while you are at work...about 8 hours. When you come back to it break it all up with a spoon to a fine consistancy, and drain and add the bean sprouts, let cook another hour or so on low.
Pour this mixture into a strainer and drain off the liquid. There will be a bit.
Separate your wrappers...there should be 25 per pack (You can get these at any Asian market). The back of the wrapper should have a guide as to how to roll these...just use a tablespoon or less
of the pork mixture and roll them thin, like a cigar, and as tight as you can. It takes a little practice, but its pretty easy. When you get to the top of each roll, secure the point with a dab of flour/water mixture (mixed into a thin paste).
These can be deep fried immediately, or frozen in freezer bags and fried later. Just fry until a medium golden brown, drain and serve.
I hope I wrote all that out correctly!! lol
Xena's Poor Folks Lasagne
1 pkg dumpling egg noodles
2lbs hamburger
1 onion
Garlic to taste
1 can tomato paste
1 can tomato sauce
Italian Seasoning to taste
1/2 c milk
1 brick softened cream cheese
1 c shredded mozerella
Boil the noodles till al dente, drain and set aside
Saute onions and garlic till tender
Brown the burger and drain, then mix in the tomato sauce and paste and simmer add onion and garlic
Mix the cream cheese and milk ( you want this spreadable but thick so adjust milk as needed)
Layer noodles, meat,cream cheese with final layer being noodles then put the mozzerella on
Bake 350 for 1 hour
I need a cheesy tater tot casserole please!
Death Hag Extraordinaire
Anyone have any authentic Mexican recipes? BF is from TX and misses the food something fierce! If you do PM me or post them here! Pretty please
The most dangerous woman of all is the one who refuses to rely on your sword to save her because she carries her own.
- R.H. Sin
Anyone have a good Chicken and biscuits recipe? I want to surprise my Mom...it's her favorite meal!
Renowned Death Hag
I can't believe there was a recipe thread and I haven't contributed yet...
Chicken Stroganoff
1 pkg onion soup mix
1 16 oz container of sour cream (low fat is good- but I wouldn't do non-fat)
1 can cream of mushroom soup (the fat free kind works for this)
6 boneless skinless chicken breasts
Place chicken in crock pot. Mix other ingredients and pour on top of chicken. Cook on low for 7-8 hours, high for 4-5. Serve on rice or noodles.
Creamy Lemonade Pie
1 package of lemon pudding (instant) 3.4 oz.
1 5oz evaporated milk. NOT CONDENSED!!!
2 pkgs cream cheese
3/4 cup lemonade concentrate
1 graham cracker crust
Mix together pudding mix and evaporated milk- it will come out really thick. Using a mixer, mix the cream cheese (if you have a stand mixer, it really helps) for about 6 minutes until light and fluffy. Add the lemonade concentrate and mix. Add the lemon pudding mixture and mix. Pour into crust and refrigerate for 4 hours. This is really lemony! You can probably mix up what type of pudding and juice concentrate you use too.
Quick and easy fudge
1 bag of chocolate chips
1 can of condensed milk
1 tsp vanilla extract
1 dash salt.
Put chips and milk in microwave proof bowl and nuke for about 2 minutes- do not go much longer or chocolate won't set. You can also melt it on a stovetop. Add vanilla and salt and pour into a 8 X 8 pan that has been lined with plastic wrap or waxed paper. Put in fridge until set, cut into small pieces- store in fridge. You can substitute other flavors of extract for a different taste. I'm going to try almond next time.
Performing my signature monkey hump move since 10/16/2007...
RIP Dad- 11/14/1947 to 12/16/2013
Renowned Death Hag
Recipe lol
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