CLOSED | Best Holiday Recipes | Free Contest to win $50

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Christmas Bonbons

1/3 cup sugar
1/4 cup margarine; softened
1/4 cup plus 2 tablespoons frozen orange juice concentrate, thawed
and undiluted
1/4 cup honey
1 1/2 teaspoons grated orange rind
1 teaspoon vanilla extract
1 egg
1/2 cup plus 2 tablespoons all purpose flour
3/4 teaspoon ground cinnamon
1/8 teaspoon baking soda
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1/2 cup dried cranberries
1/3 cup golden raisins
1/3 cup finely chopped dried apricots
3 tablespoons chopped almonds

Cream sugar and margarine, using an electric mixer set at medium
speed, until mixture is light and fluffy (about 5 minutes). Add juice
concentrate, honey, orange rind, vanilla, and egg; beat at medium
speed until blended. Combine flour, cinnamon, baking soda, cloves and
allspice. With mixer running at low speed, gradually add to orange
mixture. Stir in cranberries, raisins, apricots, and almonds. Spoon
batter evenly into 33 paper lined miniature muffin pans. Bake at 350�
F for 20 minutes or until lightly browned. Cool in pans 3 minutes;
remove from pans and cool on wire rack.

sdean19,

The Grandmommie Cake

It is THE BEST CAKE ever!


Set oven to 350 degrees.

Grease two 9-inch cake pans and sift two cups flour.

Cream 1 cup butter and 2 1/2 cups sugar for at least 10 minutes.

Add 5 whole eggs and 2 teaspoons vanilla.

Melt 5 1/2 squares baking chocolate in large double boiler.

Dissolve 1 teaspoon baking soda and 1 teaspoon salt in 1 teaspoon hot water and add to chocolate.

Add 1 cup buttermilk and the chocolate mixture will rise until doubled.

Quickly combine the chocolate and sugar mixture and the 2 cups flour.

Bake for 30 to 40 minutes.

Cool, then frost:

Cream until fluffy 1/3 cup soft butter, pinch of salt, and 1 cup powdered sugar. Add 1 egg, 2 cups powdered sugar, 2 1/2 squares melted baking chocolate and 2 to 4 tablespoons milk (enough to make smooth consistency)

Here in the South, we always have black-eyed peas on New Years Day to bring us good luck in the coming year. I'm always looking for a different way to serve them and this is a nice change.

Black Eyed Pea Salad
Ingredients
•1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
•1 celery rib, chopped
•1 tablespoon finely chopped onion
•1 tablespoon olive oil
•1 tablespoon cider vinegar
•1 tablespoon mayonnaise
•1/4 teaspoon salt
•Dash cayenne pepper
•1 medium tomato, chopped
Directions
•In a large bowl, combine the peas, celery and onion. In a small bowl, whisk the oil, vinegar, mayonnaise, salt and cayenne. Stir into vegetable mixture. Cover and chill until serving. Stir in tomato just before serving. Yield: 4 servings.

1 lg skillet of cornbread
1- can 14.5 oz ck broth
1-sm can cream-of- ck soup
1- sm can of cream - of celery soup
1 1/2 lg bell pepper chopped
3- lg onions chopped the more onions the more flavor
salt and pepper to taste

saute onions and bell peppers in sm amount of cooking oil or olive oil until tender do not drain
Combine all ingredients may add more broth if too stiff and let stand approx 2-3hrs.Then cook in oven @ 350 degrees until golden brown and serve with giblet gravy or gravy of choice along with sliced turkey.

A holiday favorite in my home grand reviews
buggars

6 cans off beer a good night at the casino mixed with good music a few breaks and some snacks,this heated in in your cabin for 6 hrs
next day play some more,and cook some off those great recipe above so you have something too look forward too iff you loose

German Potato salad:


What You'll Need

10 medium potatoes
1 3/4Swanson® Beef Broth (Regular or 50% Less Sodium)
1/4 cup cider vinegar
1/4 cup all-purpose flour
3 tablespoons sugar
1/2 teaspoon celery seed
1/8 teaspoon ground black pepper
1 medium onion, chopped (about 1/2 cup)
3 tablespoons chopped fresh parsley


How to Make It


1
Place the potatoes into a 4-quart saucepan. Add water to cover. Heat over high heat to a boil. Reduce the heat to low. Cook for 20 minutes or until the potatoes are tender. Drain. Let cool and cut in cubes. Place the potatoes into a large bowl.

2
Stir the broth, vinegar, flour, sugar, celery seed and black pepper in the saucepan. Stir in the onion. Cook and stir over medium-high heat until the mixture boils and thickens. Reduce the heat to low. Cook for 5 minutes or until the onion is tender.

3
Add the parsley and broth mixture to the potatoes and stir to coat. Serve warm.

hong kong, HAHAHAHAH

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Destiny

congrats!