Tuesday, December 14, 2010

Let's talk about Christmas food!

 Hey y'all.

So when you read this, depending on the time, I'm probably taking my first exam or taking a quick nap. Either way, today Brittany from Sweet, Sassy and Oh So Classy is posting today! Enjoy!!

They say the kitchen is the heart of the home. When friends and family are around everyone gathers in the kitchen. You celebrate special occasions and holidays in there. You prepare feasts, make desserts, and carve a pumpkin or two. Now that the holidays are in full mode I’m sure you will {if you have not already} spend many hours in your kitchen.

Now what to make?

Here are some delicious recipes that are perfect for those holiday parties!

Easy Cheese Ball Recipe

1 pound of lean bacon
8oz cream cheese, softened
8oz shredded cheddar cheese
¼ tsp onion powder
1/8 tsp garlic powder
1 tsp Worcestershire sauce
¼ cup chopped pecans
Your favorite cracker
Cook bacon; drain and crumble. Combined with the rest of the ingredients, except nuts, and form into a ball. Roll in nuts.
Serve with your favorite crackers
For more about this recipe click here

Hummus has been super popular at all of the parties I’ve been to lately. There are many different kinds of hummus you can make as well, however if you have never made it before, then I suggest trying a classic hummus first.

14.5 oz canned chickpeas
2 cloves of garlic, crushed (I only like to use 1)
½ lemon juice
1 tsp ground coriander
1 tsp cumin
½ tsp crushed red pepper flakes
2 rounded tbsp tahini sesame paste
A drizzle of extra virgin olive oil
Mix all ingredients in the food processor. Refrigerate for at least an hour before serving. You can make this the day before you need it to save time and let the flavors meld. Serve on falafel or on pita chips.
You can find this recipe here.

Want to try something a little fancier?

Who doesn’t love mini foods?!

I know I do!

Check out Pioneer Woman’s Stuffed Mushrooms
24 oz, weight white button mushrooms
½ lb hot pork sausage
½ whole medium onion, finely diced
4 cloves garlic, finely minced
1/3 cups dry white wine
8oz, weight cream cheese
1 whole egg yolk
¾ cup parmesan cheese, grated
Salt and pepper, to taste
Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts. Chop mushroom stems finely and set aside.
Brown and crumble sausage. Set aside on a plate to cool.
Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.
Pour in wine to deglaze pan, allow liquid to evaporate.
Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
In a bowl, combine cream cheese and egg yolk. Stir together with parmesan cheese. Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.
Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.
Bake at 350 for 20-25 minutes, or until golden brown
Allow to cool at least 10 mins before serving; the stuffed mushrooms taste better when not piping hot.

You can find that recipe here!

Little BLT's

1 container of cherry tomatoes (about 12)
½ cup mayonnaise or Miracle Whip
¼ cup green onions, chopped
2 tbsp chopped fresh parsley
1 lb bacon, cooked and crumbed
Small can sliced black olives (optional)
Cook bacon and crumble after is has cooled. In a bowl, stir together the mayo, bacon, green onion, and parsley until well blended. Set aside. Cut a small slice from the top to each tomato. Using a melon baller or small spoon, scoop out the inside of each tomato and discard. Fill each tomato with the bacon mixture and refrigerate for 1 hour. Before serving, you can top them with some sliced black olives, parsley or some more chopped bacon.

You can find this recipe here! 

Now on to dessert because what’s a party without dessert!?

I love a good bread pudding and this one is to die for!!

3 large eggs, lightly beaten
1 ½ cups sugar
2 tbsp light brown sugar
½ tsp ground nutmeg
¼ cup butter, melted
2 ¾ cups whipping cream
4 cups cubed French bread
¾ cup raisins (I don’t always put these in)
Combine first 4 ingredients; stir in butter and whipping cream. Gently stir in break and raisins. Pour into a lightly greased 2-quart soufflé or deep baking dish.
Bake at 375 for 50-55 minutes, shielding with aluminum foil after 30 minutes to prevent excessive browning. Let pudding stand for 10 minutes before serving warm with vanilla sauce.
Click here to see the vanilla sauce recipe

And last but not least, probably one of my favorite desserts {although I only eat the inside}

Chocolate Molten Lava Cake
Approved by the one and only…the Pioneer Woman!

4 pieces (squares) semi-sweet baking chocolate
½ cup butter
1 cup powdered sugar
2 whole eggs
2 whole egg yolks
6 tbsp flour
2 cups real whipping cream
2 tbsp sugar

1. Preheat oven to 425 degrees
2. Spray 4 custard cups with Pam and place on cookie sheet.
3. Microwave chocolate and butter in a large bowl on high for about 1 minute, until butter is melted. Whisk until chocolate is also melted.
4. Stir in sugar until well blended. Whisk in eggs and egg yolk. Stir in flour.
5. Divide between cups
6. Bake 13-14 minutes until sides are firm and center is soft. Let stand for 1 minute
7. Combine sugar and heavy cream and whip until stiff
8. Invert cakes on dishes and top with whipped cream.

You can find that recipe here

Hope you can enjoy these recipes in your home!

Happy Christmas!!

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Hi y'all! The name's Samantha. You can call me Sam if you like. I am a lover to a boy I met at Falls Creek in the summer of 2005, that is a student of Jesus, a Sooner born and Sooner bred and when I die I'll be Sooner dead, Democrat by party, blonde to the core, and oldies but goodies kind of girl.
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