Appetizers for Holiday gatherings

With the Thanksgiving, Christmas and New Year's holidays comes invites to parties, gatherings and family reunions.  Usually you are requested to bring and appetizer or finger food to share with others.  We have had several such invites this year and have found a few new recipes for just such occasions.  Bacon-Cheese Crescents from "Spread a Little Joy" cookbook by Philadelphia Cream Cheese and Cake Balls.

Bacon-Cheese Crescents

1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
8 slices bacon, cooked, crumbled
1/3 cup grated Parmesan cheese
1/4 cup finely chopped onions
1 Tbsp. chopped fresh parsley
1 Tbsp. milk
2 cans (8 oz. each) refrigerated crescent dinner rolls

Preheat oven to 375 degrees
Mix all ingredients except crescent dough.
Separate each can of dough into 8 triangles; cut each triangle lengthwise in half. Spread each dough triangle with a generous tsp. of cream cheese mixture.  Roll up, starting at the short side and roll up to the point.  Place, point side down on baking sheet.
Bake 12 to 15 minutes, or until golden brown. Serve warm.

We have started to bake the bacon instead of frying it.  Place a rack in a shallow sheet pan.  Place bacon on the rack and bake at 400 degrees for 15 to 20 minutes.  The grease drips into the sheet pan and the bacon becomes crispy.  Be careful not to over bake the bacon.

The second time we made these, we tried a different method we like better.  We took the crescents rolls and cut each pair of rolls into 6 equal pieces as shown too the right.  We then put the crescent pieces into a mini muffin pan and put a spoonfull of the cream cheese minture in each cup.  Bake as directed and remove from muffin pan to cool.

Cake Balls

1 standard cake mix
1 can of frosting
1 package of Almond Bark

Prepare cake mix as directed on box and allow to cool slightly.  In a LARGE bowl stir frosting to soften.  Crumble cake into the frosting and mix well.  Form cake and frosting mixture into 1 inch balls.  Placed formed balls in freezer for 15 to 30 minutes to firm them.  While balls are in freezer, melt almond bark in double boiler.  Coat cake balls with almond bark and allow to set.

We hope these new recipes will be the hit of your next gathering, or just share them with your own family.

We hope you have a Blessed Christmas and a New Year filled with Joy!

Pumpkin "R" Us

I was tired of the standard pumpkin pie so I decided to try two new recipes.  One was brought to my families Thanksgiving celebration on Thursday and the other to Leon's on Saturday.  The recipes are very different but both have one common ingredients .....pumpkin.  I could eat pumpkin all year around but don't.  I love any type of squash so this time of year is one of my favorite time with squash being plentiful.   Okay I am rambling so here is recipe #1:
Triple Layer Pumpkin Spice Pie
2 cups of cold milk                                   1 tub (8 oz.) Cool Whip thawed
2 pkg. (4 servings size each) Jell-o Pumpkin Spice flavor Instant pudding & pie filling
1/4 tsp. ground cinnamon                          1 Graham Cracker Pie Crust
1/2 cup pecans halves                              1 tsp. honey
BEAT milk, pudding and cinnamon until well blended.  Spread 1 1/2 cups onto bottom of crust.
ADD 1 1/2cups of Cool Whip to remaining pudding mixture; stir gently.  Spread over layer in crust, top with remaining Cool Whip.
REFRIGERATE 1 hour.  Meanwhile cook pecans & honey in skillet on medium-low heat  2 to 4 minutes or until pecans are caramelized, stirring frequently.  Spread onto sheet of wax paper. Cool. Sprinkle over pie just before serving.  Store leftovers in the refrigerator. Makes 10 servings.

Recipe # 2
Spiced Pumpkin Cheesecake
32 Pecan Sandies, finely crushed                1/4 cup of butter, melted
4 pkg. (8 oz. each) Philadelphia Cream Cheese, softened      1 cup of sugar
1 can (15 oz.) pumpkin                                1 tbsp. pumpkin pie spice
tsp. vanilla                                                4 eggs
Heat oven to 325.  Mix crumbs with melted butter and press onto bottom and 1 inch up the sides of a 9 inch springform pan.  Beat cream cheese and sugar with mixer until well blended.  Add pumpkin, spice & vanilla, mix well.  Add eggs , 1 at a time, mixing after each until blended.  Pour into crust.  Bake 1 hour & 20 minutes to 1 hour & 30 minutes or until center is almost set.  Loosen cake from rim of pan.  Cool before removing rim.  Refrigerate 4 hours

Thanksgiving is a good time to spread a little mmmmmmmmmmmmmmmmmm

November Already????

Boy October flew by and I almost missed it.  I find that keeping up with a blog is a big time committment but I will try.   I love reading others so I hope I can do just as well.   My dad brings me groceries  (I know I am spoiled) and he always has something different for me to try.  This time it was wheat soup saltines.   I did not want to waste them in soup and I had the perfect recipe for them.

Crunch Bars

35 Saltine Crackers ( I used the whole grain or wheat)

½ cup of butter or margarine

½ cup firmly packed brown sugar

1 package (8 squares) Bakers Semi- Sweet Baking Chocolate, chopped

1 cup chopped Planters Walnuts

Preheat oven to 400 degrees.  Place crackers in a single layer on foil- lined 15x10 inch baking pan.

Heat butter and sugar in a saucepan on medium-high heat until butter is melted and mixture is well blended.  Bring to boil; boil 3 min. without stirring.  Spread over crackers

Bake 7 min. Immediately sprinkle with chopped chocolate; let stand 5 minutes.  Spread melted chocolate evenly over ingredients in pan; sprinkle with walnuts.  Cool. Cut or break into pieces.

I like to keep the pieces in the freezer until I serve them.

Today I made cookies for my son to send to college.  When we visited him in Oct. he commented on what his roommate had gotten and I had not had time to get cookies baked to take to him so I am making them to send in the mail since he will not be home until Thanksgiving.  He loves toffee so I had a recipe for Heath Bits 'o Brickle Toffee Bits.

Brickle Drop Cookies

1 cup of butter, softened

1 cup of sugar

1 cup of brown sugar

1 teaspoon of vanilla

1/2 teaspoon salt

3 eggs

3 1/2 cups flour

2 teaspoons of baking soda

2 teaspoons cream of tartar

1 1/3 cups Heath Bits 'O Brickle Toffee Bits

1. Heat oven to 350 lightly greased cookie sheet

2. Beat butter, sugars, vanilla and salt in large bowl until blended.  Add eggs; beat well.

Add flour, baking soda and cream of tartar until blended Stir in toffee bits

3. Drop by heaping teaspoons onto prepared cookie sheet.  Bake 8 to 10 minutes or until lightly browned.  Cool slightly; remove to wire rack.  Cool completely.

About 6 dozen small cookies or 3 dozen large.

Dessert, Dessert, Dessert

Sour Cream Raisin Pie

One of my Dad's (Ignatius Gentrup) and Daira's favorite favorite desserts is sour cream raisin pie.  I found a recipe in the Howells Centennial Cookbook by Mrs Ernest Brodecky which is just like my Mom use to make.  I know that Sour Cream Raisin pie is loved by some, and others, not so much.  If you love it, here is the recipe we use.

Boil 1 cup of raisins in 1/2 cup water

3 beaten egg yolks
3/4 cup sugar
1 cup sour cream
dash salt

Beat 3 egg yolks  and mix in sour cream and sugar.Cook on low heat until thick, add raisins ( drain excess water if needed).  Cool. Pour into backed crust. Top with meringue which was sweetened with 3 tablespoons sugar and 1 tablespoon cornstarch so it will hold nice peaks.  Put in 400 degree  oven for about 8 to 10 minutes.  ENJOY!


Chocolate Bread Pudding

A Crain favorite is Chocolate Bread Pudding.  There was even a joke, one Christmas, about the race for the bread pudding where the last one there does not get any!  This was usually served in Marcia's special colored dessert dishes.

2 cups dry bread cubes
4 cups milk, scalded
3/4 cup sugar
1Tbls butter
1/4 tsp salt
4 slightly beaten eggs
1 tsp vanilla
4 squares Bakers unsweetened chocolate (optional)

Preheat oven to 350.  Melt chocolate in milk if desired. Soak bread in milk mixture 5 minutes. Add sugar, butter and salt.  Pour slowly over eggs; add vanilla and mix well.  Pour into greased 1/2 quart baking dish.  Bake in pan of hot water in oven until firm. About 1 hour. Serve warm with 1/2 & 1/2.

If you do use either of these dessert recipes, be sure you also increase your exercise by walking, cycling or at least walking your own dishes back to the dishwasher!

I Need Something Different to Drink

I drink alot of tea and water and get to a point where I would like to drink something else.  We found a recipe using Fresca/ Limeade and Leon added the tonic water.

Just Like a Margarita
1 can of frozen Limeade
2 cans of Fresca
1 can of diet Tonic Water
Mix all together and serve over ice or blend in the blender.  Add salt on the rim and a lime and you have a refreshing drink. Add the tequilla for the real thing.   Makes 4 large servings

Week after Labor Day

 Things have started to get into a schedule.  Matt is back to college and Daira started her senior year.  I am back to school.   Had a very busy Labor Day weekend with Football Party, Sunday morning breakfast with a Quiche made by Leon (yes real men eat & make Quiche),Sunday afternoon BBQ at Leon's Sister's house in Howells with family & friends and then a Labor Day get together with friends and family at our house.  Of course there was a lot of good food. I tried a new dip recipe which had black beans in it.  Leon smoked dry rub ribs on the smoker and we had wonderful bbq sauce made by Dr. Lux.  Leon was also busy during the week making a family recipe from my dad's mom,  my Grandma Lillian.  She made Piccali relish which we ate on roast and was one of our family favorites.  Leon canned 10 pints.  We had it on hotdogs and it was great as a relish for that.
Here are a few of the recipes:
 Sunday Quiche 
1 lb. bulk sausage, browned and drained ( we used the pork & bacon sausage from Farmland)
2 C fresh broccoli, chopped and blanched or 1 10oz. box frozen broccoli spears, drained and diced
1 small onion, peeled and diced
8 oz. cheddar cheese, grated
8 eggs
2 C milk
Salt and pepper to taste
2 9-inch pie crusts

Preheat oven to 350 degrees F.

Brown onions with sausage. Layer sausage-onion mixture, broccoli and cheddar cheese equally in crusts.

Blend together eggs, milk, salt and pepper. Pour over sausage and broccoli mixture in pie crusts. (Needs to cover ingredients; add another egg and more milk if needed.)

Bake at 350 degrees for 30 to 35 minutes or until firmly set. Cut into 6 or 8 slices and serve hot.

Makes 2 quiches; serves 12 to 16.

Black Bean Mexicorn Dip

     2 boxes 8 oz cream cheese softened

     2 cans Rotel ( I used the mild)

     1 can black beans

     1 can mexicorn

     1 package dry mix hidden valley ranch (I used the dry ranch dip)

    Drain rotel, black beans and corn.  Make sure all is drained well.  Add to softened cream cheese and mix.  Add 1 package of hidden valley ranch and mix.
Great with chips


Piccali Relish
 4 cups Green Tomatoes
 4 cups Cabbage
 4 cups Onion
 12 Green Peppers
 6 Red Peppers (optional)
 1/2 cup salt
 6 cups of sugar
 1 Tablespoon Celery Seed
 2 Tablespoons Prepared Mustard
 1/2 Tablespoon Turmeric
 4 cups Vinegar
 2 cups Water
Using a coarse blade, grind the tomatoes, cabbage, onion and peppers.  Mix with salt and let stand overnight.  In the morning, drain well.  Mix the remaining ingredients, pour over relish mix and bring to a boil.  Simmer about 10 minutes.  Pour into canning jars and seal boiling hot.
Enjoy!

Last Fling at the Lux's

It has been a tradition to go to the Lux's house after the Parish Festival on Sunday.  We gather to see if we have won the raffle prizes ($1500) and this year we had a big winner in our group.  Then we meet for relaxing, conversation and leftovers.  I had a made a chicken salad to take to school for lunches but brought that as my leftover.  Leon also shared his homemade salsa.  I will let him post that later if he wants to share his recipe.  The chicken salad was good and would either make a great sandwich, wrap or just as a salad.  
Avocado Chicken Salad
Great grab-and-go lunch.” 5 Servings Prep/Total Time: 20 min. 
Ingredients 
1 medium ripe avocado, peeled and cubed 
2 tablespoons lemon juice, divided 
2 cups cubed cooked chicken 
2 cups seedless red grapes, halved 
1 medium tart apple, chopped 
1 cup chopped celery 
3/4 cup mayonnaise 
1/2 cup chopped walnuts, toasted 
1/2 teaspoon ground ginger 
Lettuce leaves, optional 
Directions 
•In a small bowl, toss avocado with 1 tablespoon lemon juice; set 
aside. In a large bowl, combine the chicken, grapes, apple, celery, 
mayonnaise, walnuts, ginger and remaining lemon juice. Stir in 
avocado. 


Another tradition of the Parish Festival is Leon using the end of the ruhbarb to make our family favorite (okay Daira & my favorite) jam.  He makes enough for us to have for the year which usually doesn't last and then he has several pints he gives to the Parish Festival bake sale.  This recipe comes from the Howells Centennial Cookbook which was given to us at my wedding shower from Leon's Aunt.
 Apricot-Rhubarb Jam
5 cups ruhbarb, cut fine
1 cup water
5 cups sugar
1 can of Apricot pie filling
2 (3 oz.) pkgs. apricot gelatin

Add caption

Cook rhubarb in water until tender.  Add sugar and cook a few minutes longer, stirring constantly.  Add pie filling and cook 6 to 8 minutes more.  Remove from heat and add gelatin.  Stir until completely dissolved. Leon uses a stick blender to break up the larger chunks. Pour into jars and seal.  Store in refrigerator or freezer.

Knights Of Columbus Camping

Camping to us is just not the regular fare of hot dogs, s'mores and hamburgers. We have expanded our taste and look for fun , easy interesting meals to prepare while on the road. We started out tenting with our good friends The Hamik's Of course these meals were simple and easy. This lead to a pop-up camper and a way to bring more food. Leon discovered the dutch oven while camping in Ponca at a class the park rangers gave and that was all it took! We have now graduated to a travel trailer with a larger refrigerator and more space to bring along crock pots, electric skillet and the dutch ovens.

This last weekend was the annual Knights of Columbus Family camping weekend with 14 families camping together. All sorts of meals were prepared and I decided to try French Dip for Friday night. I found this easy recipe and it was a winner. I will be making it this at home also.

Leon suggested that next time we might do a stout or dark beer and see what the taste will be.

Easy Slow Cooker French Dip

Ingredients:

4 pounds rump roast

1 (10.5 ounce) can beef broth

1 (10.5 ounce) can condensed French Onion Soup

1 (12 fluid ounce) can or bottle of beer

6 French rolls

2 tablespoons of butter

Directions:

Trim excess fat from the rump roast and place in the slow cooker. Add the beef broth, onion soup and the beer. Salt to taste. Cook on Low setting for 7 hours.

Split French Rolls and spread with butter. Bake at 350 for 10 minutes or until heated through

Slice meat on the diagonal, place on the rolls. Serve the sauce for dipping.

Leon always has a request for Dump Cake. Dump cake is one of the easiest deserts I make when camping.

I use a 12" - 14" dutch oven for this recipe.

2 cans of pie filling

1 box cake mix

1 stick of butter or margarine.

The abbreviated directions for this is easy, dump it the ingredients and put dutch oven on coals.

The details directions...

Line dutch oven with heavy foil.

Dump in pie filling

Sprinkle dry cake mix over pie filling.

Cut butter into pats and put on top of cake mix.

put dutch oven over coals, 15 on bottom and 20 on top.

Desert will be ready in 30 to 45 minutes.

Clean up by throwing away the foil.

We have use the following combinations...

Apple pie filling and Spice Cake mix

Apple pie filling and Carrot Cake mix

Cherry pie filling and White Cake mix

Cherry pie filling and Chocolate Cake mix

Lemon Pie filling and Lemon Cake mix

Peach Pie filling and White Cake Mix

Try your own combinations and Enjoy!