Billie's Christmas Corner
Hello. I am writing this even though I do not have any way to send it out right now. We will have a tech. come by Sunday and see if he can figure out why we no longer have a connection through our Dish.
Since I can't get on line, I am going through old, old emails and sorting them out. Saving recipes and crafts and stuff like that and tossing out the rest since I don't need to keep them any longer. I will post some of the recipes here in the group and in my blog.
I am not a fan of Cooked Brocollie and Cauliflower but there are times I want a spoonful of it on my plate. I may try this one, sometime this year.
*****************
Broccoli-Cauliflower Casserole
Servings: 8
1 head (large) Broccoli
1 head Cauliflower
6 Tablespoons Butter
1/2 whole Medium Onion, Diced
2 cloves Garlic, Minced
1/4 cup Flour
2-1/2 cups Low Sodium Chicken Broth
4 ounces, weight Cream Cheese, Room Temperature
1/4 teaspoon Salt
1/2 teaspoon Black Pepper
1/4 teaspoon Seasoned Salt, More To Taste
1/4 teaspoon Paprika
1-1/2 cup Grated Monterey Jack Cheese, More To Taste
1 Tablespoon Butter
1/3 cup Seasoned Breadcrumbs
Break the broccoli and cauliflower into small florets, cutting off the thick stalks as you go. Steam them for 3 to 4 minutes until the broccoli is bright green, then remove them from the heat. Set aside.
In a large skillet, melt the 6 tablespoons of butter and saute the onion and garlic until the onion starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the top, whisk to combine, and cook for another 45 seconds. Pour in broth, whisking constantly, then cook until the sauce thickens. Reduce the heat to low and add the softened cream cheese, salt, pepper, seasoned salt, and paprika. Stir to combine until the sauce is nice and smooth. Taste and adjust seasonings, making sure it's nice and flavorful! Keep warm.
In a small bowl, stir together the breadcrumbs and melted butter. Set aside.
Layer half the broccoli and cauliflower in a small casserole dish. Pour on half the cream sauce, then sprinkle on half the cheese. Sprinkle a little paprika on the cheese, then repeat with another layer of broccoli, sauce, and cheese.
End with a sprinkling of breadcrumbs. Bake in a 375 degree oven for 25-30 minutes, until cheese is melted and bubbly and the breadcrumbs are golden brown. Serve warm.
Recipe by Ree | The Pioneer Woman
**********************
DoubleTree by Hilton Chocolate Chip Cookies
The DoubleTree (Hilton) Hotel gives one of these delicious cookies to each of their guests to make them feel special. One bite and you'll know why!
yield: APPROXIMATELY 20 LARGE COOKIES
INGREDIENTS:
1/2 cup rolled oats
2-1/4 cups all-purpose flour
1-1/2 tsp. baking soda
1 tsp. salt
1/4 tsp. cinnamon
1 cup butter, softened
3/4 cup brown sugar, packed
3/4 cup granulated sugar
1-1/2 tsp. vanilla
1/2 tsp. lemon juice
2 eggs
3 cups miniature semi-sweet chocolate chips
1-1/2 cups finely chopped walnuts*
DIRECTIONS:
Preheat oven to 350ºF. Line a baking sheet with parchment paper or a silicon mat.
Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl.
Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs, one at a time, and mix until smooth.
Add the dry ingredients to the butter mixture and mix until dough forms. Fold in the chocolate chips and walnuts.
Chill the dough overnight in the refrigerator before baking the cookies.**
Spoon rounded 1/4 cup portions onto prepared cookie sheet., 2 inches apart. Bake for 15 minutes, until edges are golden brown. Store in an airtight container at room temperature.
*I used my food processor to "chop" the walnuts. I like this method, because it chops them so fine and so quickly!
**Easy tip for chilling the dough: scoop the dough before chilling overnight. I scoop my dough onto paper plates, stack the plates, and cover the stack with cling wrap to save space in my small refrigerator. You could also scoop and chill them on a baking sheet or into a tupperware container. Scooping before chilling is so much easier than trying to scoop hard, chilled dough the next day!
*************************
Italian Christmas Cookies
4 eggs
1 cup sugar
1/2 cup butter
2 tsp. vanilla
3 1/2 cup flour
4 tsp. baking powder
Sift dry ingredients. Cream butter and sugar, beat in eggs; add vanilla and dry ingredients.
Knead and add flour as needed to keep dough from sticking to hands. Pinch off dough, roll in your hands to form a log and then twirl into shape. Place on greased cookie sheets. Bake at 375 for 10 minutes.
Icing
2 cup sifted confectioner's sugar
2 tsp. vanilla
6 tsp. water
Stir until creamy
Dip cookies into icing and sprinkle with trim. Place on wire rack with wax paper on counter to collect the dripping icing and sprinkles.
*******************
CROCK POT HOT CHOCOLATE
5 cups Milk
1/2 cup Hershey's Cocoa
1/2 cup White Sugar
1 cup Hot Water
Combine Cocoa, Sugar, and Hot Water in large pan.
Stir, and bring to gentle boil.
Transfer mixture to crock pot, and add milk.
Stir, then cook on high for 2 hours {or low for 4 hours},
or until hot.
Pour into mugs, and top with Whip Cream and Sprinkles!
A candy cane or two can also be put in the drink for a nice festive touch!
*******************
May your day be blessed and may you find joy in the small things of living every day.
Billie C.
No comments:
Post a Comment