1 gallon apple cider
1/4 cup packed brown sugar
3 sticks cinnamon
1/2 to 1 tsp. whole cloves
1/2 tsp. ground ginger
1 whole orange, sliced (unpeeled)
Combine ingredients in slow-cooking pot. Cover and heat on low for 2 to 5 hours or longer. Serve from pot.
Not only is this delicious, but your house will smell heavenly! Holiday Salad
Tender fresh spinach (wash and crisp)
Fresh strawberries (quartered)
Dried cranberries (raspberries or cherries)
Sm. croutons (plain)
Marzetti's Fat Free Raspberry Dressing
Fill large shallow bowl with spinach -- arrange strawberries around, like a wreath; sprinkle cashews, dried cranberries, and croutons over center area... drizzle with raspberry dressing.
Festive and beautiful! Swiss Chicken Casserole
4 cups cooked chicken
2 cups chopped celery
2 cups Pepperidge Farm seasoned stuffing
1 cup mayonnaise
1/2 cup milk
1/4 cup chopped onion
1/2 tsp. salt
4 ozs. grated Swiss cheese
Make sauce with mayonnaise and milk. Combine all -- top with sliced almonds.
Prepare night before: Combine all ingredients except Pepperidge Farm seasoned stuffing. Right before baking add stuffing, mix and top with sliced almonds.
Bake 350 degrees -- 30 - 40 minutes -- Serves 6 - 8 Easily doubled for a crowd or pot luck. This is a wonderful easy version of an ethnic favorite, almost like Mother used to make... Pierogi Casserole
10 - 12 potatoes, boiled and mashed
3/4 lb. cheddar cheese, grated
1 stick margarine or butter
2 onions, finely diced (optional)
1 lb. lasagna noodles, cooked
Cook lasagna noodles according to package directions. Mash potatoes. Add cheese to potatoes and beat with mixer. Saute onion in margarine until soft. Add 1/3 of onion and margarine to potato mixture and salt to taste.
Generously butter a 9x 13 baking dish. Place a layer of lasagna noodles in dish, then a layer of potato mixture. Repeat; ending with noodles. Pour remaining butter and onion mixture over all. Cover with foil and bake at 350 degrees until heated through.
NOTE: Farmers cheese, as well as fat free, low fat, or regular cottage cheese can be substituted for cheddar cheese, or used along with some cheddar cheese.
This is a favorite at the Hands All Around quilt group meetings... An excellent make ahead, delicious at room temperature. Sourdough Cheese Puff
1/3 cup chopped onion
1 16-oz. loaf sourdough bread -- cut into 1-inch strips
4 cups shredded Monterey Jack cheese
1 cup grated Parmesan cheese
4 cups milk
1/4 cup snipped parsley
4 tsp. prepared mustard
1/2 tsp. salt
1/4 tsp. pepper
In small saucepan cook onion in a small amount of boiling unsalted water until tender, drain. Arrange one-fourth of the bread strips in bottom of two greased 9x9 baking pans (or one 10x14). Sprinkle with Monterey Jack, Parmesan, and onion atop bread. Top with remaining bread.
Beat together eggs, milk, parsley, mustard, salt, and pepper. Divide evenly (if using two pans) -- pour over the bread. Cover with foil and refrigerate 1 to 24 hours (overnight is best). Bake covered 350 degrees 30 minutes. Uncover, bake 20 - 25 minutes more until puffy and light brown. Cool slightly, cut into squares.
3 cups sugar
1 cup light corn syrup
1/2 cup water
Pre-measure and have ready in separate containers (This is IMPORTANT... near the end you don't have much time to get all this in the pot.):
4-1/2 cups salted roasted peanuts (1 lb. 7 oz.)
4 tablespoons butter
3 teaspoons vanilla extract
2 heaping teaspoons fresh baking SODA
Coat two large baking pans or cookie sheets with vegetable oil spray.
In a heavy 5 quart saucepan with a tight-fitting lid, combine sugar, corn syrup and 1/2 cup of water. Cover the pot and bring to a boil over high heat, about 5 minutes. As it heats, dissolve the sugar by swirling the pot often over the burner. Keeping the lid on will prevent sugar crystals from forming inside the pot.
Once steam begins to rise around the edges of the top, remove cover and reduce heat to medium, insert candy thermometer, and continue to boil until temperature reaches 230 degrees (thread stage) about one minute.
Add the peanuts and stir constantly with a METAL spoon until the mixture reaches 300 degrees (hard crack stage), about 13 to 18 minutes. At this point, the mixture should be a rich gold brown. It will seem like it takes a long time, but all of a sudden (as soon as you see the brown color start to appear, things happen very quickly... get ready, and be careful not to burn yourself with the hot liquid.)
Immediately remove from heat when thermometer hits 300 degrees and QUICKLY add butter, vanilla and baking soda. Stir with a metal spoon until butter melts. Mixture will become foamy. Pour half of mixture down the center of each pan and spread it by tipping the pan from side to side. Try to avoid spreading it with the spoon as this will take out all the great foam bubbles that makes the candy light textured and wonderful. Allow to cool for at least one hour.
Turn brittle out of the pan and snap it into shards. Peanut Brittle can be stored in an airtight container for several weeks. I pack it in zip-lock bags, suck the air out and re-bag in a second zip-lock.
This is reported to be a famous prestigious department store's recipe... e-mail me and I will tell you :-) Dream Bars
1 German chocolate cake mix
1 stick margarine
2 eggs, beaten
1/2 cup chopped pecans
Mix above ingredients together and press into 9x13 pan.
1 box 10X sugar
1 pkg. 8 oz. cream cheese
1 tsp. vanilla
Beat together until smooth. Pour mixture over cake base. Bake at 350 degrees for 40 minutes. Cool and refrigerate. Cut into squares. (Gooey so use wet knife and keep clean so it doesn't clump-up.) You won't believe how delicious this easy recipe is!