Monday, December 26, 2005
Celebrate New Year's Eve with a simple menu
New Year’s Eve is more than the last day of the year—it also comes near the end of the holiday season. If you are tempted to hold one more party for friends and family but don’t know if you have any energy left, consider hosting a casual gathering with a simple menu of appetizers and dessert.
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This dip goes well with baguette slices or tortilla or corn chips.
Roasted Red Pepper Dip
1 7-ounce jar roasted red peppers, drained and diced
3/4 pound Monterey Jack cheese, shredded
1 8-ounce package cream cheese, softened
1 cup mayonnaise
1 tablespoon minced onion
1 clove garlic, minced
2 tablespoons prepared Dijon-style mustard
Preheat oven to 350 degrees. In a small baking dish, mix the roasted red peppers, Monterey Jack cheese, cream cheese, mayonnaise, onion, garlic and mustard. until bubbly and lightly browned, about 15 to 20 minutes. Serve warm. Makes 32 servings.
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Cinnamon-Roasted Almonds
1 egg white
1 teaspoon cold water
4 cups whole almonds
1/2 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
Preheat oven to 250 degrees. Lightly grease a 10x15-inch jellyroll pan; set aside. Lightly beat the egg white; add water and beat until frothy but not stiff. Add nuts; stir until well coated. Mix the sugar, salt, and cinnamon; sprinkle over the nuts. Toss to coat; spread evenly on the prepared pan. Bake, stirring occasionally, until golden, about 45 minutes to 1 hour. Allow to cool before serving. Store nuts in airtight containers. Makes 16 servings.
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Chocolate Pretzels
24 circular pretzels
24 milk chocolate candy kisses, such as Hershey’s
1 1.69-ounce package mini candy-coated chocolates, such as M&Ms
Preheat oven to 350 degrees. Place pretzels on baking sheets. Unwrap candy kisses and place one in the center of each pretzel. Place in preheated oven until kisses melt, about 1 to 2 minutes. Remove from oven and place one candy-coated chocolate in the center of each pretzel. Chill in refrigerator until set. Makes 24 servings.
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Pantry Pointers
To round out a table containing homemade appetizers, add a few simple platters to your menu. Some good choices include cut up fruits and vegetables, cubes of meat and cheese, and plates of crackers, olives, and pickles. Scatter small bowls of dips, mustards, and sauces around the table for easy dipping.
Sometimes having too much food is a good thing, because leftover appetizers make fun and relaxing lunches the next day.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, December 19, 2005
Fudge is great for gifts or guests
The holidays are a time for indulgences, and few things are as indulgent or satisfying as a piece of sweet and creamy fudge. It makes a great addition to any holiday buffet table as well as a delicious and appreciated gift for almost anyone.
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Fabulous Fudge
1/3 cup butter, cut into chunks
1 cup evaporated milk
1-1/2 cups granulated sugar
1/4 teaspoon salt
1 12-ounce package semisweet chocolate chips
Combine butter, evaporated milk, sugar, and salt in a medium saucepan. Bring to a hard boil and let boil 5 minutes, stirring constantly. Remove from heat. Stir in the chocolate until melted and smooth. Pour into an 8x 8-inch square baking pan. Chill until firm, about 2 to 4 hours. Cut into 12 squares. Makes 12 servings.
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Fudge Add-Ins
Rocky Road Fudge: Fold 1/2 cup toasted slivered almonds and 1 cup miniature marshmallows into chocolate mixture before pouring into baking pan.
Walnut Fudge: Fold 1 cup chopped walnuts into chocolate mixture before pouring into baking pan.
Snow Swirl Fudge: In medium saucepan over low heat, melt 2 cups miniature marshmallows with 2 tablespoons butter. Spread on top of fudge before fudge is firm. With table knife or metal spatula, swirl through top of fudge.
Cherry Fudge: Fold 1/4 cup chopped candied cherries into chocolate mixture before pouring into baking pan.
Candy Cane Fudge: Add 1/2 teaspoon peppermint extract to the chocolate mixture; pour into pan as directed. Immediately top with 1/2 cup crushed candy canes.
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Peanut Butter Fudge
3/4 cup evaporated milk
2 cups granulated sugar
2 tablespoons butter
1-1/8 cups creamy peanut butter
2 cups marshmallow creme
1 teaspoon vanilla extract
Combine evaporated milk, sugar, and butter in a medium saucepan. Bring to a hard boil and let boil 5 minutes, stirring constantly. Remove from heat. Stir in peanut butter, marshmallow creme, and vanilla until smooth. Pour into an 8x 8-inch square baking pan. Chill until firm, about 2 to 4 hours. Cut into 12 squares. Makes 12 servings.
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Pantry Pointers
To easily remove fudge from the pan, line the pan with aluminum foil so that the foil extends over the edges of the pan. Lightly butter the foil. When the candy is firm, grasp the foil and carefully lift the block of fudge out of the pan. Remove the foil before cutting.
When storing fudge, place waxed paper in between layers or use waxed paper to individually wrap pieces of fudge.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, December 12, 2005
Have a ball at the holidays
Cheese balls are easy to put together and fun to eat, making them perfect for entertaining. And since they can be prepared ahead of time and stored wrapped in the refrigerator or freezer, they are perfect for hectic holiday celebrations.
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No one will guess this spread has pumpkin in it, but that subtle ingredient lends seasonal color and added nutrition. For even more texture, roll the ball in chopped nuts after shaping it.
Pumpkin Cheese Ball
1 8-ounce package cream cheese, softened
1/2 cup canned or cooked pumpkin
1 8-ounce can crushed pineapple, well drained
2 cups (8 ounces) shredded sharp cheddar cheese
1 tablespoon finely chopped onion
Crackers and/or raw vegetables
In a mixing bowl, beat cream cheese, pumpkin and pineapple. Stir in cheddar cheese and onion. Shape into a ball; place on a serving platter. Serve with crackers and/or vegetables. Makes about 3 cups (24 servings).
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This recipe makes an unusual cheese ball that tastes like cookie dough, making it a nice dessert treat. For best results, make this recipe with real butter.
Chocolate Chip Cheese Ball
1 8-ounce package cream cheese, softened
1/2 cup butter, softened
1/4 teaspoon vanilla extract
3/4 cup confectioners’ sugar
2 tablespoons packed brown sugar
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans
Graham crackers and/or chocolate wafers
In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours.
Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour. Just before serving, roll cheese ball in pecans. Serve with graham crackers and/or chocolate wafers. Makes about 2 cups (16 servings).
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Pantry Pointers
Turn a cheese ball into a festive holiday snowman by dividing the cheese mixture into two unequal portions. Refrigerate at least 4 hours, then roll each portion into a ball and position on a serving plate with the small ball on top to create the snowman’s head. Frost cheese ball with plain whipped cream cheese, and decorate if desired. Raisins, pimentos, bell peppers, and carrots are just a few of the food ingredients that can be used to decorate the snowman. Another option is to shape the mixture into a tree-shaped cone, cover with chopped parsley, and decorate with nuts and chopped red bell pepper for ornaments.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, December 05, 2005
Chase away the cold with hot cocoa
Few things are as comforting as wrapping your hands around a mug warmed by a cup of hot chocolate. These recipes will help warm you up, whether you spent the day playing in the snow or just watching it fall.
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This recipe makes a lot of hot cocoa, but leftovers may be stored in the refrigerator for up to 5 days. Just mix well and reheat before serving.
Creamy Hot Cocoa
1 14-ounce can sweetened condensed milk
1/2 cup unsweetened cocoa
1-1/2 teaspoons vanilla extract
1/8 teaspoon salt
3 cups water
3 cups milk
Marshmallows, optional
In large saucepan over medium heat, combine condensed milk, cocoa, vanilla and salt; mix well. Slowly stir in water and milk. Heat through, stirring occasionally. Do not boil. Top with marshmallows if desired. Makes 2 quarts.
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Easy Hot Cocoa
1/2 cup granulated sugar
1/4 cup cocoa powder
1 pinch salt
1/3 cup hot water
4 cups milk
3/4 teaspoon vanilla extract
Marshmallows, optional
In medium saucepan, mix sugar, cocoa and salt; stir in water. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 2 minutes. Add milk; stir until well blended. Cook, stirring often, until hot. Do not boil. Remove from heat; stir in vanilla. Beat with whisk until foamy. Top with marshmallows if desired. Makes 4 servings.
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When trying this variation on the traditional drink, keep in mind that white chocolate is very sensitive to heat and will burn more easily than other types of chocolate. Heat it very gently and watch it at all times.
Winter White Hot Chocolate
6 cups milk
9 ounces white chocolate, finely chopped
2 tablespoons vanilla extract
Top with marshmallows if desired.
In a medium saucepan, heat milk to simmering over medium heat. Lower heat and stir in white chocolate and vanilla. Cook until hot but not boiling, stirring frequently. Remove pan from heat and pour into mugs. Top with marshmallows if desired. Makes 6 servings.
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Pantry Pointers
For a grownup version of hot cocoa, add 1 ounce of peppermint schnapps to prepared hot cocoa before serving.
Dutch-processed cocoa is found more often in gourmet recipes. If a recipe does not specify which type of cocoa to use, use natural cocoa. Dutch-processed cocoa is more alkaline and may alter the results of the recipe.
Cocoa powder and mixes made from it, such as hot cocoa mixes, keep about two years if tightly sealed and kept away from light.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com