Annie's Fruit Salsa

I don't know Ann Page but I do know her recipe for fruit salsa and cinnamon chips and it is delicious. A perfect snack during this holiday season.

INGREDIENTS

• 2 kiwis, peeled and diced
• 2 Golden Delicious apples - peeled, cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tablespoons white sugar
• 1 tablespoon brown sugar
• 3 tablespoons fruit preserves, any flavor
• 10 (10 inch) flour tortillas
• butter flavored cooking spray
• 2 cups cinnamon sugar

DIRECTIONS

1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture

Peppermint Candy

Here is a very tasty peppermint candy recipe, enjoy:

4 oz. cream cheese, softened
1 tablespoon margarine
1 tablespoon light corn syrup
1/4 teaspoon peppermint extract or a few drops of peppermint oil
4 cups powdered sugar
Green and red food coloring
Sifted powdered sugar
Green, red and white decorating icing (optional)

Beat cream cheese, margarine, corn syrup and extract.

In large mixing bowl at medium speed with electric mixer until well blended. Gradually add 4 cups powdered sugar; mix well. Divide mixture into 1/3's.

Knead few drops green food coloring into one third. Repeat with red food coloring and second third. Wrap each third in plastic wrap.

Working with one color mixture at a time, shape into 3/4-inch balls. Place on waxed paper-lined cookie sheet.

Flatten each ball with bottom of glass that has been lightly dipped in sugar. Repeat with remaining mixtures.

Decorate with icing. Chill.

Makes 5 dozen (thatsmyhome.com)

Peppermint Chocolate Cake

Chocolate Ganache (recipe follows)
1 tablespoon peppermint schnapps
Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 package (18.25 ounces) plain devils food cake mix

3 tablespoons unsweetened cocoa powder
1-1/3 cups buttermilk
1/2 cup vegetable oil, such as canola, corn, safflower, soybean or sunflower
3 large eggs
1 teaspoon pure vanilla extract
1/2 recipe Peppermint Buttercream Frosting (recipe follows)

1. Prepare the Chocolate Ganache, adding the peppermint schnapps after all the chocolate has melted. Let the ganache cool.

2. Place a rack in the center of the oven and preheat the over to 350°F. Generously grease two 9" round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.

3. Place the cake mix, cocoa powder, buttermilk, oil, eggs and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for one minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat two minutes more, scraping the sides down again if needed. The batter should look thick and combined. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.

4. Bake the cakes until they spring back when lightly pressed with your finger and just start to pull away from the sides of the pan, 28 to 30 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert them again onto another rack so that the cakes are right side up. Cool completely, 30 minutes more.

5. In the meantime prepare half a recipe of Peppermint Buttercream Frosting.

6. Place one cake layer, right side up, on a serving platter. Spread the top with Peppermint Buttercream Frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with Chocolate Ganache that has cooled and is spreadable. Work with clean, smooth strokes. Chill the cake until ready to serve.

Place this cake, uncovered, in the refrigerator until the frosting sets, 20 minutes. Cover the cake with waxed paper and store in the refrigerator for up to one week. Or freeze it, unwrapped in aluminum foil, for up to six months. Thaw the cake overnight in the refrigerator before serving.

Chocolate Ganache

This recipe makes two cups, enough to thinly frost a two- or three-layer cake.

3/4 cup heavy (whipping) cream
8 ounces semisweet chocolate, finely chopped
1 tablespoon liqueur such as Grand Marnier, framboise or peppermint schnapps (optional)

1. Place the cream in a small heavy saucepan over medium heat. Bring to a boil, stirring. Meanwhile, place the chopped chocolate in a large mixing bowl. Remove the pan from the heat and pour the hot cream over the chopped chocolate. Stir until the chocolate is melted. Stir in the liqueur, if desired.

2. To use this ganache as a glaze, let it stand at room temperature for 10 minutes before spooning over a cooled cake. To use the ganache as a frosting or filling, let it stand at room temperature for four hours, or chill it until it thickens and is spreadable.

Peppermint Buttercream Frosting

To neatly crush peppermint candy place it on a cutting board and cover with towel. Pound candy with meat cleaver or heavy rolling pin until candy is crushed.

8 tablespoons (1 stick) butter at room temperature
1/2 cup finely crushed peppermint candy (about 7 peppermint sticks)
3 cups confectioners sugar, sifted
2 to 3 tablespoons milk
1 to 2 tablespoons peppermint schnapps or 1/2 teaspoon peppermint extract

1. Place butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy(30 seconds). Stop machine and add peppermint candy, confectioners sugar, 2 tablespoons milk and 1 tablespoon peppermint schnapps. Blend with the mixer on low speed until the sugar is well incorporated, 1 minute. Increase the speed to medium and beat until the frosting lightens and is fluffy, 1 minute more. Blend in up to 1 tablespoon milk or peppermint schnapps if the frosting seems too stiff.

serves 16
Source: The Cake Doctor, October 1999 (pages 30, 428 & 418)

Creamy Rice Pudding

A very easy and tasty treat for your holiday party!

INGREDIENTS

• 3/4 cup uncooked white rice
• 2 cups milk, divided
• 1/3 cup white sugar
• 1/4 teaspoon salt
• 1 egg, beaten
• 2/3 cup golden raisins
• 1 tablespoon butter
• 1/2 teaspoon vanilla extract

DIRECTIONS

1. In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.

Snowball Cookies

A wonderful holiday treat.

Ingredients

• 1 cup butter or margarine
• 1/2 cup powdered sugar, sifted
• 1 teaspoon vanilla
• 2-1/2 cups flour, sifted
• 1/4 teaspoon salt
• 3/4 cup pecans, chopped
  

Cooking Instructions

1. Preheat oven to 350 degrees F.
2. Cream butter in large bowl. Add sugar, cream until light. Stir in vanilla. Mix in flour and salt. Stir in nuts.
3. Shape into balls.
4. Place on ungreased cookie sheet and bake in preheated oven for 15 minutes.
5. Roll in additional powdered sugar straight out of oven. Roll again when cool.

Servings: 36 cookies

Cranberry Almond Apple Pie

Very tasty apple pie recipe.

1 cup sugar
1/4 cup all-purpose flour
3 Tbsp. butter or margarine, melted
1/2 tsp ground nutmeg
1/8 tsp salt
6 med. baking apples, peeled and thinly sliced
1 cup fresh or frozen cranberries
1 pastry shell (9")

TOPPING:

1/2 cup packed brown sugar
1/3 cup all purpose flour
1/2 tsp ground cinnamon
3 Tbsp. butter or margarine
1/3 cup sliced almonds, toasted

In a bowl, combine sugar, flour, butter, nutmeg and salt; mix well. Add apples and cranberries; stir gently. Pour into pie shell. In a small bowl, mix the brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in almonds; sprinkle over filling. Bake at 350°F for 1 hour or until apples are tender.

Sugarcane Baked Ham w/Spiced Apples And Pears

Another doosy from Emeril:

Sugarcane Baked Ham

12 sugarcane swizzle sticks, each cut into about 3 inch pieces
1 hickory smoked ham, spiral sliced, 8 to 10 pounds (no bone, water added, cooked)
1 cup firmly packed light brown sugar
1 cup pure cane syrup (recommended: Steen's)
1/2 cup dark molasses
1/2 cup dark corn syrup
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 teaspoon dry mustard
1/4 cup water
1 1/2 pounds (about 4) Granny Smith apples
1 1/2 pounds (about 4) Bartlett pears
2 dozen medium buttermilk biscuitsPreheat the oven to 350 degrees F.

Line a shallow baking pan with parchment or waxed paper. Insert the sugarcane sticks into the ham at 3 to 4-inch intervals. Tie the ham, using kitchen twine, horizontally and vertically to keep it together, like wrapping a gift. Place on a wire rack in the baking pan.

In a mixing bowl, combine all of the ingredients together except for the mustard and water. Mix well. In a small bowl, dissolve the mustard in the water, then add to the spice mixture. Blend well. Brush the entire ham with the glaze, coating it evenly.

Wash, core, and halve the fruit. Place all around the ham. Baste the ham a second time and baste the fruit with the glaze. Bake for 45 minutes. Baste the ham and fruit again. Bake another 45 minutes.

Remove the ham from the oven and let it rest for 5 minutes. Remove and discard the string and swizzle sticks.

Serve the apples and pears on a platter with the ham. Serve everything warm or at room temperature. Serve the biscuits on the side.

Old Fashion Peanut Brittle

This is one of my very favorite christmas treats. Your guests will love it and it's easy!

Old Fashion Peanut Brittle

INGREDIENTS

• 1 cup white sugar
• 1/2 cup light corn syrup
• 1/4 teaspoon salt
• 1/4 cup water
• 1 cup peanuts
• 2 tablespoons butter, softened
• 1 teaspoon baking soda

DIRECTIONS

1. Grease a large cookie sheet. Set aside.
2. In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
3. Remove from heat; immediately stir in butter or margarine and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.

Sugar Cookies

Here is a very simple sugar cookie recipe I believe came from an old Betty Crocker cook book.

Sugar Cookies

1 cup butter, softened
1 1/2 cups powdered sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
granulated sugar

Mix together sugar and butter. Add egg, vanilla, and almond extract; mix well. Blend in flour, baking soda and cream of tartar. Cover and chill for 2 to 3 hours. Heat oven to 375 F. Divide dough in half. Roll each half 3/16 inch thick on lightly floured cloth-covered board. Cut into desired shapes; sprinkle with granulated sugar. Place on lightly greased baking sheet. Bake 7 to 8 minutes or until light brown on edges.

Hot Cranberry Cider

Nothing warms you like this delicious cranberry cider courtesy of Paula Deen. I hope you enjoy!


Hot Cranberry Cider

Ingredients:

1/4 cup packed brown sugar
3 cinnamon sticks, plus additional sticks to use at stirrers
1 tablespoon whole cloves
8 cups cranberry juice
6 cups apple juice


Directions:

Put the sugar, cinnamon sticks and cloves in the basket of a large coffee percolator. Put the juices in the bottom of the percolator. Let the mixture perk as if making coffee. Serve with cinnamon stick stirrers, if desired.

Green Bean Casserole

The old standby green bean casserole recipe. A must have at my Christmas dinner.

Green Bean Casserole

INGREDIENTS:

• 1 can (10 3/4 ounces) condensed cream of mushroom soup
• 4 cups cooked green beans
• 1/8 teaspoon pepper
• 1/2 cup milk
• 1 1/3 cups French fried onions

PREPARATION:

Mix soup, milk and pepper in a 1 1/2-quart casserole dish. Stir in beans and 2/3 cup of the fried onions. Bake for about 25 minutes at 350 degrees F. Top with the remaining 2/3 cup fried onions and bake about 5 more minutes, until onions are lightly browned.
Serves 6.

Black Pepper Venison

Growing up in Michigan we always had wild game as part of our Thanksgiving and Christmas dinner. Here is a quick and easy way to prepare your venison steaks.

Thanksgiving Recipes Here!

Black Pepper Venison

INGREDIENTS

• 2 (1/2 pound) venison steaks
• 2 teaspoons cracked black pepper
• 2 teaspoons coarse salt
• 1 tablespoon unsalted butter

DIRECTIONS

1. Season venison steaks with pepper and salt. Melt butter in a small saucepan over low heat; skim off solids (the 'milky' substance that forms) and discard. Transfer butter to a large skillet and heat over high heat.
2. Saute venison steaks in skillet for about 3 minutes each side, then reduce heat to medium and cook for about 10 minutes each side for rare steaks, 15 minutes each side for medium. Remove from heat and let stand for 2 to 3 minutes before slicing into long strips. Serve immediately.