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

Garlic Meatballs!

Here is an excellent christmas party appetizer to keep all your guests happy!

2 pounds lean ground beef
1 cup dry bread crumbs
3/4 cup milk
1/2 cup finely chopped onion
2 eggs
2 tsp. salt
1 tbsp. butter
3 cloves garlic
3/4 cup ketchup
1/2 cup liquid honey
1/4 cup soya sauce

Preheat oven to 500. Put meat in a bowl and break with fork. Add and mix together: bread crumbs, milk, onion, eggs, and salt. Shape meatballs into 1 inch balls. The smaller the better they taste. Place in single layer on a jelly roll pan and bake 12 to 15 minutes.Drain well. Melt butter in a saucepan and saute garlic until tender. Ad ketchup, honey, and soya sauce. Bring to boil, reduce heat, cover and simmer five minutes. Add meatballs to sauce. Return to boil and simmer uncovered for 5 to 10 minutes, stirring occasionally or until sauce glazes meatballs. The meatballs freeze very well.

House Rolls

These are a must for the roll lovers in your family.

House Rolls:

This recipe works best if you have a large stand mixer. If you don't, go ahead and make it anyway. Just beat and beat the dough really well as you add the flour.

INGREDIENTS:

• 1 cup whole milk
• 2 pkg. dry yeast
• 1/2 cup butter, melted
• 1/4 tsp. salt
• 1/4 cup sugar
• 2 eggs
• 4-1/2 to 5 cups flour
• more melted butter

PREPARATION:

Warm milk in a small saucepan over low heat. Mix 1/3 of milk with dry yeast in a small bowl and let sit until bubbly. In a large bowl, combine remaining milk, melted butter, salt and sugar and beat until the sugar is dissolved. Then add the beaten eggs and bubbly yeast.

Add flour, 1/4 cup at a time, beating on high speed of stand mixer. This step should take at least 5 minutes. When the dough gets too stiff to beat, stir in rest of flour by hand, if necessary, to make a soft dough. Turn out onto floured surface and knead for 5 minutes, until smooth and satiny. Place dough in greased bowl, turning to grease top. Cover and let rise in warm place until light and doubled in size. (I have also covered the dough well and placed it in the refrigerator overnight. This works really well.)

Punch down the dough and roll out on floured surface to 1/2" thickness. Cut with 3" round cookie cutter. Brush each roll with melted butter and fold in half to make half circles. Pinch edge lightly to hold, so the rolls don't unfold as they rise. Place in 2 greased 13x9" pans, cover, and let rise again until double. (If you refrigerated the dough, this will take a little longer.)

Bake rolls at 350 degrees F for 20-25 minutes or until golden brown. Remove from pan immediately and brush with more melted butter. Don't use the same butter you used when forming the rolls - melt some fresh. Makes 24 rolls

Cranberry Nut Sweet Rolls

Very tasty rolls:

Cranberry Nut Sweet Rolls

1/3 c. sweetened dried cranberries
1/4 c. orange juice
1/4 c. butter
1 c. buttermilk
2 eggs
1/4 c. sugar
1 t. salt
1 T. active dry yeast
4 C. bread flour
1/3 c. chopped pecans or walnuts
6 T. butter (softened)
zest of one orange finely diced
1/2 c. sugar
1/2 c. heavy cream

Bring orange juice to boil and pour over cranberries. Let stand for 10 minutes. Strain and save liquid. Heat butter with buttermilk until warm (not more than 115° F.). Place in mixing bowl; add eggs, sugar, salt, and yeast. Mix. Add flour and knead until smooth and elastic. Add nuts and cranberries; and distribute evenly throughout the dough. Shape into a ball and place in a greased bowl. Turn dough over to coat. Cover with damp cloth and let rise until double - about 1 hour. Divide in half.

Roll one half into a 12" x 8" rectangle. Smooth 3 tablespoons softened butter on dough. Sprinkle with one-half of the orange zest and 1/4 cup sugar. Roll up from long side. Seal seam. Cut 12 even slices. Place rolls cut side down into greased 9" x 1 1/2" round baking pan. Repeat with remaining dough. Cover. (Each pan of rolls can be refrigerated at this point for up to four days.) Let rise till double - about 30 minutes. For a creamier roll drizzle 1/4 cup heavy cream over each pan of rolls. Bake at 375° F. for 20 minutes or until golden brown. Cool slightly. Drizzle with icing. Makes 24 rolls.

Icing:
Combine 2 cups sifted powdered sugar, 1/4 teaspoon orange extract and enough strained orange juice for drizzling.

Maple Walnut Fudge

Who doesn't like Fudge. Everybody likes a great fudge. This is one!

Maple Walnut Fudge

Ingredients

2 cups packed brown sugar
half of a 10 oz can evaporated milk - not condensed!
1/2 pound butter
2 cups powdered (confectioners') sugar
1 cup walnuts
1/2 teaspoon vanilla
1/2 teaspoon maple flavoring (if desired)

Butter a 9x13-inch pan and set aside. Lining the pan with foil or paper and buttering makes cutting and removing much easier. In a medium saucepan, combine sugar, butter and milk. Bring to a boil over medium heat. Reduce heat very slightly and boil 10 minutes while stirring constantly. No longer!

Remove from heat and add icing sugar, vanilla, and maple flavoring. Mix thoroughly with hand mixer on medium until thick and glossy - just a couple of minutes. Fold in walnuts and pour in prepared pan.
Refrigerate until set.

Note: This recipe also doubles easily. For really succulent double fudge still use the one pan. It is thick and decadent, just like it should be. This fudge freezes very well, just make sure it is wrapped up good and tight.

Savannah Chop House Creamed Corn

Found this recipe at footballguys, it looks pretty good!

Savannah Creamed Corn

2 (10-oz.) packages frozen
kernel corn
1 C. whipping cream
1 C. milk
1 t. salt
6 t. sugar
2 T. melted butter
2 T. all-purpose flour

Combine corn, whipping cream, milk, salt and sugar; bring to boil. Simmer 5 minutes.

In separate bowl, blend butter and flour. Add to corn and mix well.

Yield: 8 servings

Oyster Dressing

Another excellent southern recipe from Paula Deen. If you like oysters, you will love this dressing.


Oyster Dressing

Cornbread:
1 cup self rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil

Dressing:
7 slices white bread, dried in warm oven
Cornbread
1 sleeve saltine crackers
2 cups chopped celery
1 large onion, chopped
8 tablespoons butter
7 cups chicken stock
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried sage
1 tablespoon poultry seasoning
5 eggs, beaten
2 pints or 1 quart oysters, drained

Preheat oven to 350 degrees F.

To make the cornbread, combine all ingredients and pour into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

To make the dressing, crumble dried white bread slices, cornbread and crackers. Mix together and set aside. Saute chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour over corn bread mixture. Add stock, mix well and add salt, pepper, sage, and poultry seasoning. Add beaten eggs and mix well. Add oysters and mix. Pour into a greased pan. Bake for about 45 minutes.

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.

Fancy Parmesan Green Beans

A recipe to spice up tour green beans!

Fancy Parmesan Green Beans

INGREDIENTS:

• 2 to 3 pounds fresh green beans, trimmed and cut
• water to cover, about 3 to 4 cups
• 1 cup sliced fresh mushrooms
• 1/3 cup chopped onion
• 1 can (8oz) sliced water chestnuts, drained
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon basil
• 1 teaspoon dried Italian seasoning
• 1/3 cup olive oil
• 1/4 cup grated Parmesan cheese

PREPARATION:

Combine green beans and water in Dutch oven. Bring to a boil. Cover, reduce heat, and simmer for about 8 t o 10 minutes until tender but still a bit crisp. Drain. Plunge into ice water to stop the cooking process. Drain beans and set aside. Combine mushrooms, onion, water chestnuts, salt, pepper, basil, and Italian seasoning and oil in a Dutch oven; sauté until onion is tender. Stir in beans and cook until thoroughly heated. Sprinkle with Parmesan cheese.
Serves 6 to 8.

Golden Acorn Squash

This squash is very tasty. Your family will love it.

Golden Acorn Squash

INGREDIENTS

• 3 tablespoons butter, divided
• 3 tablespoons brown sugar
• 3 tablespoons frozen orange juice concentrate, thawed
• 3 tablespoons brandy
• 2 acorn squash, halved and seeded

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Melt 1 tablespoon butter in a 9x13 inch baking dish. Coat pan evenly with melted butter.
2. In a saucepan, mix the remaining butter, brown sugar, frozen orange juice concentrate, and brandy . Bring to a boil, and remove from heat.
3. Place squash halves cut side down in the baking dish, and bake 30 minutes, or until easily pierced with a knife. Turn squash over, and drizzle with the sauce. Continue baking 15 minutes. Cool slightly before serving.

Apricot Ham

Apricot and brown sugar ham is another very tasty recipe. Make this at Christmas and everybody will be merry!

Apricot Ham:

INGREDIENTS

• 1 (10 pound) fully-cooked spiral cut ham
• 2/3 cup brown sugar
• 1/3 cup apricot jam
• 1 teaspoon dry mustard powder
  

DIRECTIONS

1. Preheat the oven to 275 degrees F (135 degrees C).
2. Place the ham cut side down onto a sheet of aluminum foil. I like to put the shiny side up. Mix together the brown sugar, apricot jam and mustard powder in a small bowl. Brush onto the ham using a pastry or barbeque brush. Reserve any leftover glaze. Enclose the foil around the ham and place on a rimmed baking sheet.
3. Roast for 2 hours in the preheated oven, or if you ham is a different size, figure 14 minutes per pound. Apply the remaining glaze 20 minutes before the ham is done.