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For a chance to win, all you have to do is comment on today’s blog.
Today’s blog topic: Share or explain your favorite holiday recipe.
The winners will be selected in a random drawing and will be announced Monday morning. Good Luck!
I luv egg nog! It’s an easy recipe: It’s just eggs and you add nog to taste!
Milk, raw eggs and rum.
Cheese enchiladas use corn tortillas Soften tortillas by heating them prior to using them. Tortillas can be warmed either in the microwave or singly in a hot skillet for a few seconds on each side, then covered with a kitchen towel to keep them warm and moist. A variety of cheeses can be used successfully for these tortillas. Bake at 350 for 30 min.
I will explain rather than share my favorite holiday recipe it because I don’t cook or bake. I leave that to the experts: my wife, daughter and sister.
reservations, my favorite way to cook
eggnog with brandy
My family has made a recipe for many years consisting of a pretzel-shaped cookie that is deep fried and dipped in honey and sugar. The English translation of this Italian recipe is “Boiled Dough.” It tatses much better than it sounds!
Baked brussell sprouts, cut in half, drizzled with olive oil, salt & pepper, baked until starting to brown.
I love Panettone a traditional Italian Christmas cake!!!
Marv’s Merry Xmas Gin & Tonic:
4 to 5 tonic water Ice Cubes (recommended: Schweppes)
3 ounces gin (recommended: Bombay – I’m not kidding!)
4 ounces tonic water (recommended: Schweppes)
1 tablespoon freshly squeezed lime juice
Lime wedge for garnish
Ho, Ho, Ho…
Roasted Root Vegetables with Walnut Pesto
view recipe -> http://www.myrecipes.com/recipe/roasted-root-vegetables-with-walnut-pesto
Apple Pie, nothing better. When done the way my Grandmother made them, it would have a bit of tartness to it, piles of sliced apples (non of that canned stuff) and a crust I still can duplicate today. Put a bit of French Vanilla Ice Cream on it and I’m done for the day. I miss you, Grandma.
Warm milk, Hershey’s chocolate syrup. Stir with peppermint candy can. Drink. Enjoy.
shrimp with my homegrown horseradish sauce
Sounds great! We have a steak house called St Elmo’s in Indianapolis that serves a famous shrimp cocktail with lots of horseradish in the sauce. It clears your sinuses but is excellent.
by the time Christmas eve rolls around, my favorite recipe is vodka and cranberry juice, mix to suit your taste!
Oatmeal/Raises/Walnut Cookies…. Since retirement I’ve come to love baking cookies with my wife. My only real contribution to this (other than being the mixer) is whole wheat flour. It’s makes me feel much less guilty when I go crazy eating them.
Gingerbread cookies. I can’t really explain it more than that.
ok I’m also going to say gingerbread cookies. that’s what I was going to say. When I was a kid, we had the cookie cutter and put three raisins on his/her tummy for buttons.
Christmas Surprise Cookies: Basically a peanut butter cookie dough, chilled. Take a tablespoon of dough and press a miniature candy bar (snickers/milkyway, 1/2 works best) in center and form dough around it. Bake at 325 for 10-12 minutes. When cool, drizzle melted milk chocolate over each cookie.
Chocolate chip cookies with walnuts and to really make it good a Hershey’s Kiss candy on top !
Pecan Pie and snickerdoodles!! doesn’t get any better than that!!!
Mulled apple cider, just put some mulling spices in a tea ball and simmer in apple juice for an hour or so. Delicious!
The Holiday trim ham sandwich. 3 pieces of ham and a piece of American cheese. Leave out the bread and Mayo.
My favorite holiday recipe is roast turkey, with homemade stuffing. Secret to a great roast turkey is to buy a fresh, quality bird (like from Diestel Farms in the SF Bay Area) and cook it in a Reynold’s roasting bag. The turkey comes out nice and moist. A winner every time.
Dressing..not stuffing. Made the old fashioned way and using real turkey broth, not water.
Cranberry turkey mixked together on plate!
Divinity fudge (white walnut fudge) that my grandmother used to make.
eggnog…made with real eggs. real nutmeg and vanilla. real cream. and sugar…no sugar substitute. alcohol of your choice
I start with an old WWI receipt called Boiled Raisin Cake, this can be found on some raisin boxes [ I only use 1/2 the raisins ]. When I get to the “flour” stage I add nuts and candied fruit until I think it looks good, then bake. It makes the best “dark” fruit cake and our whole family can eat them as fast as I can bake them. They should age for a while but that just doesn’t happen around here.
I love it
This is nice
This is nice
Oooowwwwwwwwaaaaaoooooo i love this radio
I peel and core an apple, sit it in the center of a small triangle shaped piece of pie dough. I fill the core with a mixture of cinnamon, sugar, and butter. Then I take the corners of the dough and bring them up to form a Hershey Kiss like shape. Bake at 350 for 45 minutes to an hour. Amazing!
Rollo on small pretzel. Put in oven just until Rollo is melted.
Heat some milk and half & half in a pan until hot and frothy. Mix in some white chocolate until melted. Add vanilla and chocolate to taste. Serve it up in cups with marshmallows.
Chocolate Pistachio and Ginger Tart – our favorite holiday recipe!
3/4 cup shelled salted pistachio nuts, lightly toasted, divided
1 cup flour
1/4 cup sugar
1/3 cup cold butter, cut into chunks
2 tablespoons cold water
1/3 cup heavy cream
4 ounces semi-sweet baking chocolate, cut into chunks
1/4 cup Ginger, Crystallized
Preheat oven to 350°F. Place 1/2 cup of the pistachio nuts in bowl of food processor; cover and pulse until finely chopped.
Mix flour and sugar in medium bowl, then cut in butter until mixture resembles coarse crumbs.
Add pistachio nuts; toss to mix well.
Add water; stir until a soft dough forms. Press dough onto bottom and up sides of a prepared 10-inch tart pan with removable bottom.
Bake 10 to 15 minutes or until lightly browned. Cool completely on wire rack.
Place cream and chocolate in medium microwavable bowl. Microwave on HIGH 1 minute, stirring halfway through cooking time. (Chocolate will not be completely melted.)
Stir until chocolate is completely melted. Cool just until mixture starts to thicken.
Spread evenly in bottom of tart shell. Cool completely.
Place crystallized ginger in bowl of food processor; cover. Pulse until just coarsely chopped. Add remaining 1/4 cup pistachio nuts; cover. Pulse until chopped. Sprinkle over chocolate in tart shell.
Refrigerate until ready to serve. Let stand 5 to 10 minutes before serving. Delicious!
Pumpkin spice apple pie
Brined, smoked turkey, mesquite-smoked in my propane smoker.
Turkey stuffing made with croutons, celery and sausage.
Christmas Coffee: 3/4 cup strong coffee, 1/4 cup eggnog, 1 oz Kaluha
I’m not much of a cook, but I like pumpkin pie.
Slow-cooked prime rib, rubbed with lots of garlic and Jane’s Crazy Mixed Up Salt, served with horseradish sauce. Mmmm, mmmm. Melt in your mouth!
Keep it simple with Christmas cookies.
Mom used to make a cake we always called holiday cake or Christmas cake and it was a loaf that would appear to be like pumpkin bread or something similar, but it wasn’t even close to those. She had to make the “soup” that was to be the cake and then after it was cooked on the stovetop, it had to sit until the next day to cool and settle, and it is the most delicious stuff that I have ever had, it has raisins in it, and sometimes walnuts, but it was a dark heavy cake that would just thrill me to have. I am not sure of all of the ingredients, and I suspect that she learned the process from her Mother, but I always loved that cake at this time of year, it was the only time that she made it and I always anticipated it with pleasure to know that it was this special cake at this time of year!!!
apple pie a la mode with a cup of of hot chocolate…
yams with concentrated orange juice….mmmm. You’ve got to turn the sticks of yams over several times to be sure that they manage to get a wonderful candied coating.
My wife’s shortbread cookies. I have no idea what the recipe is.
HOt chocolate: just an extra dollop of whipped cream at the bottom of the cup followed by chocolate milk and a dash of chocolate liquer!