Christmas Recipes

Sunday, October 31, 2010

[CHRISTMAS-RECIPE] Pineapple Banana Bread

Pineapple Banana Bread

Submitted By: Mary Watkins

Prep Time: 15 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 15 Minutes

Servings: 32

"'Our four kids like slices
of this moist tropical-tasting
banana bread for breakfast,'
comments Mary Watkins of
Chaska, Minnesota.
'I sometimes bake it in mini
loaf pans, then freeze the
loaves so we can enjoy a
small portion at a time.'"

Ingredients:

3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon 3 eggs
1 1/4 cups vegetable oil
2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple,
drained
2 cups mashed ripe bananas

Directions:

In a large bowl, combine the
flour, sugar, salt, baking
soda and cinnamon.

In another bowl, beat the eggs,
oil and vanilla; add pineapple
and bananas. Stir into the dry
ingredients just until moistened.

Pour into two greased
8-in. x 4-in. x 2-in. loaf pans.

2. Bake at 350 degrees F for
60-65 minutes or until a toothpick
comes out clean.

Cool for 10 minutes before removing
from pans to wire racks.

Nutrition
Information
Servings Per Recipe: 32

Calories: N/A Amount Per Serving
Total Fat: N/A
Cholesterol: N/A
Sodium: N/A
Amount Per Serving
Total Carbs: N/A
Dietary Fiber: N/A
Protein: N/A

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[CHRISTMAS-RECIPE] Peanut Butter Divinity

Peanut Butter Divinity

Ingredients

1 c. light corn syrup
3 c. sugar
1 c. water
1 c. peanut butter
Dash of salt

Combine sugar, corn syrup, water
and salt in heavy saucepan over
medium heat; stir to a boil.

Cover pan; reduce heat.

Cook for 3 minutes.

Uncover pan; in- crease heat
to medium.

Cook until syrup spins a thread.

Beat egg whites until stiff.

Pour half the syrup into egg
whites in fine stream, beating
constantly.

Return remaining syrup to heat;
cook to firm-ball stage.

Pour syrup into egg white mixture,
beating until creamy.

Pour candy onto heavily greased
waxed paper; let stand until firm.

Dampen hands with cold water; pat
candy until about 3/4 inch thick.

Spread peanut butter over candy.

Roll as for jelly roll; cut
in slices.

Hugs
Melanie

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Saturday, October 30, 2010

[CHRISTMAS-RECIPE] Turkey Roast Chablis

Turkey Roast Chablis

This recipe is the perfect
dish for a small holiday
gathering when a whole
bird is too much. Serve
the delectable white wine
gravy with mounds of
creamy mashed potatoes
and a crisp green salad
on the side.

Prep: 20 minutes Cook: 10 to 12 hours (low-heat setting) or 4 1/2 to 5 1/2
hours (high-heat setting); plus 10 minutes Makes: 6 to 8 main-dish servings

3/4 cup Chablis or other dry white wine
1/2 cup chopped onion (1 medium)
1 clove garlic, minced
1 bay leaf
3- to 3 1/2-pound frozen boneless turkey roast, thawed
1 teaspoon dried rosemary, crushed
1/4 teaspoon black pepper
1/3 cup half-and-half, light cream, or milk
2 tablespoons cornstarch
1/8 teaspoon salt

1. In a 31/2- to 6-quart slow cooker
combine white wine, onion, garlic,
and bay leaf.

If turkey roast is wrapped in netting,
remove it and discard. If gravy packet
is included, remove it from roast;
if desired, refrigerate packet for
another use.

Combine rosemary and pepper.

Rub turkey roast with the rosemary
mixture.

Place roast in slow cooker.

Cover and cook on low-heat setting
for 10 to 12 hours or on
high-heat setting for 4 1/2 to
5 1/2 hours.

Transfer turkey to a serving
platter; cover with foil to
keep warm.

For gravy, strain cooking
juices; discard solids.

Skim fat from juices.

Measure 1 1/3 cups of
the juices into a small
saucepan.

Combine half-and-half,
cornstarch, and salt;
stir into juices.

Cook and stir until thickened.

Cook and stir for 2 minutes
more.

Slice turkey.

Spoon some gravy over turkey.

Pass remaining gravy with
the turkey.

Nutrition Facts per serving:
324 cal.,
6 g total fat (3 g sat. fat), 125 mg
chol., 1594 mg sodium,
19 g carbo., 0g fiber,
41 g pro.

Daily Values: 1 %
vit. A, 2% vit. C,
3% calcium, 28% iron

Best-Loved Holiday Recipes 2010

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Monday, October 25, 2010

[CHRISTMAS-RECIPE] Make it a Handmade Christmas this Year!

Many of us have experienced financial concerns due to the economy.
Author Sara Ambarian is well known by AMC readers for her past contributions to the AMC eLibrary. For the past two years, readers have enjoyed her article Thanksgiving Thoughts: Passing Along Some Positive Perspective with the Pumpkin Pie,
http://www.amonco.org/sara_ambarian08.pdf.

Now, in Part XIII, Sara provides some
timely advice for those of us struggling to make our upcoming holiday season less stressful. In Re-thinking Holiday Priorities During Tough Times Sara provides ideas and resources to help us minimize the cost and maximize the enjoyment of this season. Numerous helpful links will help you to get started on your family gift
giving projects, as well. Don't delay, begin planning today! Please
http://www.amonco.org/winter8/montessori_winter8.pdf to access this article.

Sara is not promoting her book. It was published awhile back, and she is now busy with other endeavors. I really appreciated her input and generous offer to make this article available to all. :-)

Kind regards,

Heidi Spietz

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[CHRISTMAS-RECIPE] Chicken and Black Bean Chili

Chicken and Black Bean Chili

2 tablespoons cooking oil
3 large skinless, boneless chicken breast halves - cut into 1 inch pieces
sea salt to taste
1 tablespoon chili powder, or to taste
1/2 tablespoon ground cumin, or to taste
1 dried chipotle chili pepper, ground into powder
ground black pepper to taste
1/2 teaspoon ground cayenne pepper
1 small yellow onion, diced
1 medium green bell pepper, diced
1 medium yellow bell pepper, diced
5 cups water
1 (15 ounce) can kidney beans, undrained
1 (15 ounce) can black beans, undrained
1 (11 ounce) can whole kernel corn, drained
.

Mix the kidney beans, black beans, and corn
into the pot.

Season with green pepper
sauce.

Reduce heat to low, and mix in remaining 2 cups water and tomato paste. Simmer, stirring occasionally 30 minutes, or until thickened.

Top with cilantro to serve.

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Sunday, July 11, 2010

[CHRISTMAS-RECIPE] German Christmas Bread and an intro

I've just joined and look forward to some Christmas recipes, ideas, etc. I love cooking, but I think I love collecting recipes more!
My name is Pat and I live in Michigan...
Here's an old, old German recipe for Christmas Bread. It's wonderful!

CHRISTMAS BREAD

-------- ------------ --------------------------------
12 Cups of bread flour
Make a hollow in the center into which pour:
3 Cups milk
1 lb. butter, melted
2 Cups sugar
1 box (10 oz) currants
1 1/2 tsp. cardamon spice
1 tsp. cinnamon
2 yeast cakes dissolved in 1/4 Cup warm water
1 beaten egg for brushing on top of loaf before baking
Work these ingredients into the flour until they form a stiff dough. Cover and let rise 12 hours in a warm place.
Shape the dough into 3 loaves and let rise until double in bulk. Brush tops with beaten egg.
Bake at 350º for about 1 hour. Cover loosely with foil if they brown too quickly (they will)
Bread is done when inside temp is 200º

[Non-text portions of this message have been removed]

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Monday, March 15, 2010

[CHRISTMAS-RECIPE] Decadent Chocolate-Peanut Butter Cheesecake

Decadent Chocolate-Peanut Butter Cheesecake

Source Better Homes and Gardens Magazine - Feb 2010

Ingredients
18 chocolate graham cracker squares, finely crushed (1 1/2 cups)
1/2 cup butter, melted
2 Tbsp. sugar
2 8-oz. pkg. cream cheese, softened
1 cup creamy peanut butter
1/4 cup sugar
3 eggs
1-1/2 cups semisweet chocolate pieces
2 Tbsp. milk
1/2 tsp. vanilla
Peanuts (optional)

1. Preheat oven to 300 degreesF. Combine crackers, melted butter, and 2 tablespoons sugar. Press into bottom and 1 inch up sides of a 9-inch springform pan; set aside. In bowl beat 1 package cream cheese with electric mixer until smooth. Beat in peanut butter and 1/4 cup sugar until combined. Fold in 1 lightly beaten egg; set aside.
2. In saucepan stir chocolate over low heat until melted and smooth. Remove from heat. Cube remaining cream cheese; add to chocolate. Stir to combine. Stir in milk and vanilla until smooth. Fold in 2 lightly beaten eggs. Spread half the chocolate mixture into pan. Carefully spread all the peanut butter mixture over layer. Evenly spread remaining chocolate mixture.
3. Bake 45 minutes or until top is set when lightly shaken. Outer 2 inches of the top will be slightly puffed and dry-looking; center will look darker and wet. Cool in pan on rack 15 minutes. Use a small sharp knife to loosen crust from sides; cool completely on rack. Cover; chill 4 hours. Let stand at room temperature 15 minutes before serving. Sprinkle with peanuts. Makes 16 servings.

Nutrition Facts
Calories 404, Total Fat (g) 31, Saturated Fat (g) 15, Monounsaturated Fat (g) 5, Polyunsaturated Fat (g) 1, Cholesterol (mg) 85, Sodium (mg) 233, Carbohydrate (g) 26, Total Sugar (g) 21, Fiber (g) 2, Protein (g) 8, Calcium (DV%) 2, Iron (DV%) 4, Percent Daily Values are based on a 2,000 calorie diet

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