any good recipes for christmas ??

Answer 1

CHRISTMAS CHEESEBALL

1 pkg dried beef
1 pkg cream cheese
bunch of green onions
cayenne pepper to taste
chopped pecans, very fine

Chop dried beef very fine, chop green onions using 2/3 of greens very fine. Mix these two with softened cream cheese. Divide in two and roll into balls. Roll balls in chopped pecans. Serve with various crackers

ITALIAN CHRISTMAS PIE

1lb sausage with sage
1 pkg frozen spinach
9 eggs
1 teaspoon Italian seasoning
1 pkg 8 oz. Mozzarella cheese
2 cans Crescent rolls

Brown sausage and drain well. Thaw spinach in microwave and drain well. Scramble 8 eggs: add sausage, spinach, eggs and seasoning. Cook well and allow to cool.
Open 1 can of Crescent rolls; unroll in sheet form (do not separate) and place on ungreased bread pan.

Fill with cool mixture and top with Mozzarella cheese. open second can of Crescent rolls (sheet form) and place on top pinching edges all the way around.

Brush top layer of Crescent roll with beaten egg.

Bake at 350°F until golden brown.


HEAVENLY MASHED POTATOES (CHRISTMAS
COLORS)

1 bag red potatoes 5 lb (or potatoe of choice)
3/4 of a 16 0z container of onion sour cream (give or take)
1/4 cup parsley (give or take)
1 stick salted butter (give or take)
3 tablespoons coarse black pepper (give or take)
2 tablespoons coarse kosher salt (give or take)

Leaving skins on the potatoes, wash them well. Large potatoes can be cut into quarters; smaller in halves. Bring a pot of salted water to a boil. Place potatoes in the ater and cook until fork tender. Strain water and leave potatoes in hot pot to dry.
Add the butter and sour cream.

Using a masher, blend all ingredients. Add parsley, salt, pepper; blend with masher. According to taste, mash to consistency desired. For creamiest potatoes, use a wand blender inserted in pot. Add more butter, sour cream, or spices to taste.

Serve as is or place potatoes in casserole dish and bake until top is golden brown and crunchy in a 425 degree oven.

Answer 2

1

Answer 3

Pomegranate Chipotle Pork Roast


Ingredients
2 1/2 - 3 lb. boneless pork loin roast
8 slices bacon
Pomegranate Chipotle Sauce

Directions
Place pork loin roast in roasting pan with a rack; remove any strings. Lay bacon slices crosswise over loin, overlapping slightly; tuck ends of bacon underneath loin. Roast pork at 350° until meat thermometer registers 140°, about 1 hour. Brush Pomegranate Chipotle Sauce liberally over bacon; continue to roast pork until thermometer registers 150°, about 10 minutes more. Remove from oven and let stand in pan 5 minutes. Slice and serve pork with additional warmed Pomegranate Chipotle Sauce. Makes 4-5 servings.


http://www.tastefullysimple.com/web/dgoodacre

Answer 4

If you want a meal, then I suggest that you prepare chicken (rotisserie is better), mashed potatoes, and basically food you would prepare for Thanksgiving (w/ out the turkey maybe). I'm Asian, so my family usually prepares some Chinese food also. Smoked salmon w/ bread and cream cheese is a good appetizer. If you want snacks like cookies, you can get a recipe for cookies online and make sugar cookies (use cookie cutters and sprinkles) or you can take cake mix and use it for cupcake batter (add frosting and sprinkles).

Answer 5

10 pound box of candy canes
1 case of beer

Open the box of candy canes. Eat a few and drink some beer.

Answer 6

my mom goes on http://kraftfoods.com/kf ALL the time. i love the recipies too. you could try it!

Answer 7

Steak Gorgonzola Alfredo
Serves 4

Marinated steak 2½ pounds
Pasta uncooked 1 pound
Spinach gorgonzola sauce 16 fl oz
Gorgonzola cheese 2 tablespoons
Chopped sun dried tomatoes 2 tablespoons
Balsamic glaze 2 tablespoons

Steak
1 boneless top sirloin 2½ pounds
1½ cups Italian dressing
1 tablespoon chopped fresh rosemary
1 tablespoon fresh lemon juice

1. Cut beef into 1 inch cubes and set aside
2. mix the dressing, rosemary and lemon juice together
3. Add the marinade to the beef toss and let marinate for at least 1 hour.

Spinach Gorgonzola Sauce
16 fl oz Alfredo sauce
4 cups chopped spinach
½ cup chopped green onion
3 tablespoons gorgonzola cheese crumbled

1. Heat Alfredo sauce in a large sauté pan
2. add onion, spinach and gorgonzola cheese
To put the dish together:
Grill steak to preferred doneness
Cook 1 pound pasta according to the directions
Place drained pasta in sauté pan with heated sauce
Toss pasta with sauce and place on a large platter
Place grilled beef on pasta and sauce
Drizzle with balsamic glaze
Sprinkle remaining gorgonzola cheese and sun dried tomatoes

--Olive Garden website
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Creole Shrimp and Cheese Tart

Prep time: 15 min
Ready in 1 hour 15 minutes
Makes 16 servings

½ lb cooked deveined shelled shrimp or crawfish, shrimp coarsely chopped
1 - 2 tsp dried Creole seasoning
1 cup shredded hot pepper-Monterey Jack cheese (4 oz)
1/4 cup finely chopped green onions (4 medium)
2 eggs, slightly beaten
1 Tbsp. butter or margarine, melted
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
Red pepper sauce, if desired

1. Heat oven to 375°F. In medium bowl, toss shrimp and Creole seasoning to coat. Stir in all remaining ingredients except pie crust and pepper sauce.
2. Remove pie crust from pouch; place flat on ungreased cookie sheet. Spread filling over crust to within 1 inch of edge. Carefully fold 1-inch edge of crust up over filling, pleating crust as necessary.
3. Bake 32 to 37 minutes or until set in center and crust is golden brown. Cool 10 minutes. Cut into wedges. Serve warm with pepper sauce.

--Pillsbury Bake-Off Site
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SCALLOPED NEW POTATOES AND LEEKS

1/4 c. plus 2 T. butter, divided
1/4 c. flour
2 c. half and half
1 T. Dijon mustard
1/4 t. salt
1/4 t. pepper
1 ½ c. thinly sliced leeks
½ c. chopped sweet red pepper (canned pimientos OK)
5 c. thinly sliced new potatoes
2 c. (8 oz.) shredded sharp Cheddar cheese
Garnish: thinly sliced red peppers

1. Melt 1/4 c. butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually stir in half and half, and cook over medium heat, stirring constantly, until thickened and bubbly. Stir in mustard, salt and pepper. Remove pan from heat.
2. Melt remaining 2 T. butter in a large skillet; add leeks and chopped red pepper. Cook, stirring constantly until tender.
3. Spoon ½ c. sauce mixture into a lightly greased 11"x7"x1 ½" baking dish. Layer with half each of potato slices, leek mixture, sauce and Cheddar cheese. Repeat layers.
4. Cover and bake at 350º for 50 minutes. Uncover and bake 25 minutes or until potato slices are tender. Let stand 10 minutes before serving. Garnish, if desired.

---Southern Living
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CHOCOLATE PRALINE LAYER CAKE

• 1/2 cup butter
• 1/4 cup whipping cream
• 1 cup brown sugar
• 3/4 cup chopped pecans
• 1 pkg. Devil’s food cake mix
•1 1/4 cup water
• 1/3 cup oil
• 3 eggs
• 1 3/4 cup whipping cream
• 1/4 cup powdered sugar
• 1/4 tsp vanilla
• toasted pecans, choc curls for garnish

Combine butter, whipping cream and brown sugar. Cook over low hear until butter is melted, stirring, Pour into 2 8-9 in round pans. Sprinkle with chopped nuts. In bowl, beat cake mix, water, oil and eggs at low speed until moistened, then beat at high speed for two min. Spoon over pecan mixture.

BAKE 325ºF for 35-40 min. Cool 5 min. Remove, cool completely.

TOPPING: Beat cream to soft peaks. Blend in powdered sugar and vanilla. Beat until stiff peaks form.

ASSEMBLE: Place on plate praline side up. Spread 1/2 topping. Repeat with 2 cake. Garnish with whole pecans and chocolate curls.

--1988 Pillsbury Bake-Off Winner