Holidays

Christmas/holiday Party Ideas – “snow Crunch” Popcorn#christmas #treats

Source: catchmyparty.com

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White Turkey And Corn Stew – 1 Tbsp. Vegetable Oil 1 1/2 Cups Chopped Onion 2 Cloves Garlic, Chopped 4 Cups Diced Cooked White Turkey Meat 1 Tbsp. Ground Cumin 1 1/2 Tsp. Chili Powder 1 Tsp. Mild Jalapeño Sauce 1/2 Tsp. Salt 2 1/2 Cups Chicken Broth 1 10-oz. Box Frozen Corn 1 15.5-oz. Can White Beans, Drained And Rinsed 1 4-oz. Can Diced Green Chilies, Drained 1/2 Cup Sour Cream 1/4 Cup Chopped Fresh Cilantro

Source: familyfun.go.com

Cinnamon-Spiced Iced Tea

Cinnamon-Spiced Iced Tea
Cuisine: American
Recipe type: Drinks
Serves: 6

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 8 cups filtered water
  • 2 (1-inch) cinnamon sticks
  • ½ cup sugar
  • 3 large or family sized black tea bags
  • ¾ cup orange juice
  • ¼ cup lemon juice
  • 1 orange, sliced into 6 slices (optional)
  • Cinnamon sticks for garnish (optional)
  • Ice for serving

Instructions
  1. Place the water, cinnamon sticks, and sugar in a large saucepan and place over high heat. Bring the mixture to a boil, then reduce to a simmer for 5 minutes to allow the cinnamon sticks to release their flavor.
  2. Remove the water from heat, add the tea bags, cover, and allow to steep for 5 minutes. Remove the tea bags and discard.
  3. Pour the tea mixture into a 2-quart pitcher and stir in the orange and lemon juice.
  4. Chill the tea in the refrigerator until cold, about 2 hours.
  5. Pour over ice, garnish with orange slices and cinnamon sticks if desired, then serve.Cinnamon-Spiced Iced Tea

 

Macaroon Kiss Cookies

Ingredients:
  • 2 1/2 cups flour
  • 1 Tablespoon plus 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cups butter
  • 6 oz. cream cheese
  • 1 1/2 cups sugar
  • 2 egg yolks
  • 1 Tablespoon plus 1 teaspoon Vanilla extract
  • 1 Tablespoon plus 1 teaspoon juice from a fresh orange
  • 10 cups sweetened flaked coconut, divided in to 6 cup and 4 cup portions
  • 1 bag Hershey Kisses
Method:
  1. Mix flour, baking poser and salt and half the coconut in a bowl.
  2. In a second bowl, beat butter, cream cheese, sugar, egg yolks, vanilla and orange juice.
  3. Combine well the two mixtures. Refrigerate for an hour.
  4. preheat oven to 350F.
  5. Make 2-inch balls from the dough and roll it in the rest of the coconut. Make sure it is completely covered.
  6. Place it on a baking pan and bake for about 15 minutes.
  7. Once taken out of the oven, when it is hot – stick a Hershey Kiss into each cookie.
  8. Bake again for about 1 minute.
Source: rookno17.com

Source: rookno17.com

Honey and Ponzu Glazed Roasted Carrots

Honey and Ponzu Glazed Roasted Carrots
Recipe type: Vegaterian
Serves: 6

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 2 bunches carrots
  • 1 tbs. olive oil
  • 1 tbs. sesame oil
  • 2 tbs. ponzu
  • 2 ½ tbs. honey
  • Salt and pepper

Instructions
  1. Chop of the leafy carrot tops and scrub well.
  2. Toss the carrots in the olive oil, sesame oil, salt and black pepper. Place the carrots on a rimmed baking sheet.
  3. Slide the carrots into a preheated 425 degree oven and roast for 15 minutes. Meanwhile prepare the glaze by mixing the ponzu with the honey.
  4. Remove the carrots from the oven and drizzle on the glaze. Toss to coat and place the carrots back into the oven for 10-15 more minutes. Just give them another toss halfway through.Honey and Ponzu Glazed Roasted Carrots

 

Melt in Your Mouth Chicken Breast

Ingredients:

Serves 4
4 chicken breasts
1 cup mayonnaise
1/2 cup grated Parmesan cheese
1 Tsp. garlic powder
Salt and Pepper to taste

Directions:

  1. Preheat oven to 375F
  2. In a small bowl, mix all ingredients except for the chicken breasts.
  3. Place the chicken breasts in a baking pan and pour the sauce over it.
  4. Bake at 375°F for 45 minutes.

Chicken with Honey-Beer Sauce

Ingredients:

  • 2 tsp. vegetable oil
  • 4  clean chicken breasts
  • 2 small shallot onions
  • 1/2 cup beer
  • 2 tbsp. soy sauce
  • 1 tbsp. Dijon mustard
  • 1 tbsp. honey
  • 2 tbsp. parsley leaves
  • Salt and pepper to taste

Directions:

  1. Place a heavy skillet over medium to high heat. Add oil.
  2. Salt and pepper the chicken breasts to taste and place in skillet
  3. Meanwhile, Slice onions.
  4. Take breasts out when cooked and put aside.
  5. Add onions to the skillet and cook for 2 minutes.
  6. In a bowl, mix beer, soy sauce, mustard and honey.
  7. Pour mix to the skillet, and bring to a boil while constantly stirring.
  8. Simmer for 5 minutes. Then, replace Breasts to the skillet – make sure cover the breast nicely with the sauce.
  9. To serve, add chopped parsley.

Source: sohowsittaste.com

Soft Almond Sugar Cookies

Ingredients:

  • 1 1/2 cup white sugar
  • 2/3 cup butter
  • 2/3 cup shortening (room temp)
  • 2 large eggs
  • 2 tsp almond extract
  • 2 1/2 cups cake flour
  • 1 cup all purpose flour
  • 2 teaspoon cornstarch
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • Course sugar for the top

Directions:

1.    Preheat oven to 350 degrees.
2.    Mix sugar, butter and shortening.
3.    Add the eggs and almond extract.
4.    In a separate bowl, mix flour, cornstarch, and baking powder and salt until all combined and pour into butter/egg mixture.
5.    Make rough balls, adding in a sprinkle of the course sugar
6.    Put in the oven for 4 mins.
7.    Carefully use an appropriate utensil to flatten cookies while in the oven.
8.    Bake for 4 more mins.
9.    Remove for cooling.
From Cody Kitchen Confections

 

Homemade Butterfingers

Ingredients:

  • 16 oz candy corn
  •  16 oz peanut butter
  •  16 oz chocolate
  • 1 oz butter

Directions:

  1. In a pot, over hot water (double pot), melt candy corn and peanut butter while stirring constantly.
  2. Once the mix is ready, pour into a baking pan and let it set.
  3. Cut to desire length.
  4. In a pot, over hot water (double pot), melt chocolate and butter while stirring constantly.
  5. Dip the bars in the chocolate and let it cool.