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Grandma’s Old Fashioned Custard Style Rice Pudding


4 eggs

3/4 cup sugar

3 cups milk

1 cup heavy cream

2 tsp vanilla

1 1/2 tsp cinnamon

3 cups cooked, cooled, rice (leftover rice works great!)

1 cup raisins


Preheat oven to 350 degrees F.

Beat the eggs and sugar together. Slowly pour in the milk and cream and mix well. Add the vanilla and cinnamon and mix well. Add the rice and raisins and stir to combine. Pour mixture into a greased casserole dish.

Place the filled casserole dish inside a larger, oven-proof dish. Add about 2 inches of water to the larger pan (or enough to fill about halfway up the side of the rice pudding dish). This method will help the pudding to have a custard texture.

Bake for 30 minutes. Gently stir. Bake for an additional 30 minutes or until a knife inserted comes out clean. Serve warm.

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Good with Ham, Turkey leftovers

Honey-Mustard Cranberry Sauce
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BON APPÉTIT DECEMBER 2002 YIELD---Makes about 2 1/2 cups

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Cranberry Honey Mustard
Recipe by Aroostook Makes about 3 1/3 cups.

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Cranberry Honey Mustard
By Kathie N. Lapcevic of

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Bacon-Jalapeno Dip

Mix together

8 oz cream cheese
2 C shredded cheese
1/2 C sour cream
1/4 C milk
4 slices bacon, cooked and chopped
1 T bacon drippings
1 t white vinegar
2 jalapenos sliced thin

Spread evenly in baking dish and top with bread crumbs.
Bake at 350 degrees F for 30 mins.
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Brown Sugar Caramel Pound Cake

1 ½ cups butter softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 8oz bag toffee chips
1 cup pecans, chopped

Carmel Drizzel:
1 – 14 oz can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
½ teaspoon vanilla extract


Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour
Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee buts and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.
Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake.
Directions for Caramel Drizzle
In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it’s still HOT.
When cooled the caramel does somewhat harden.
Original source unknown
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Cinnamon Bun Cake Recipe

3 cups flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cup milk
2 eggs
2 tsp vanilla
4 T butter, melted
2 sticks (1 cup) butter, softened
1 cup brown sugar
2 T flour
1 T cinnamon
2/3 cups nuts (optional)

2 cups powdered sugar
5 T milk
1 tsp vanilla

With an electric mixer or stand-up mixer, mix flour, sugar, salt, baking powder, milk, eggs, and vanilla.
Once combined well, slowly stir in 4 T melted butter. Pour batter into a greased 9×13″ baking pan.
In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon, and nuts until well combined.
Drop evenly over cake batter by the tablespoon and use a knife to marble/swirl through the cake.
Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center.
Place powdered sugar, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake.
Serve warm (we like it straight out of the oven) or at room temperature.
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Caramel Apple Cheesecake

2 cups crushed graham crackers
1/4 C. Sugar
1 stick (melted) butter and press into 9x13 pan.
(stick in the freezer while making the topping so it sets)

Cream togethe:,
16 ounces cream cheese (softened)
4 C powdered sugar.

Fold in:
12 ounces Cool Whip.

Put atop the graham cracker crust.
Top with diced red & green apples & drizzle with sundae caramel sauce.
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French Coconut Pie

1 1/2 C Sugar
3 Beaten Eggs
1/2 stick of Butter melted (4 T)
1 C Flaked Coconut
1 t vanilla
1 T white Vinegar

Unbaked pie crust

Stir together all ingredients and pour into pie crust.'
Bake 1 Hour 350 degrees for 1 hour.
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KISSES Coconut Macaroon Blossoms
• 1/3 cup butter or margarine , softened
• 1 package (3 oz.) cream cheese , softened
• 3/4 cup sugar
• 1 egg yolk
• 1-1/2 to 2 teaspoons almond extract
• 2 teaspoons orange juice
• 1-1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 5 cups Sweetened Coconut Flakes , divided
• 48 HERSHEY'S KISSES Brand Milk Chocolates

•1. Beat butter, cream cheese and sugar in large bowl until well blended. Add egg yolk, almond extract and orange juice; beat well. Stir together flour, baking powder and salt; gradually add to butter mixture, beating until well blended. Stir in 3 cups coconut.

•2. Cover; refrigerate 1 hour or until firm enough to handle. Remove wrappers from chocolates. Heat oven to 350°F. Shape dough into 1-inch balls; roll balls in remaining 2 cups coconut. Place on ungreased cookie sheet.

•3. Bake 10 to 12 minutes or until lightly browned. Remove from oven; immediately press chocolate into center of each cookie. Cool 1 minute; carefully remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.
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Pecan Praline Fudge


2 cups packed brown sugar
¾ cup butter
1/2 cup evaporated milk
3 cups powdered sugar
1 tablespoon bourbon
1 cup chopped candied pecans


1. Spray bottom and sides of 8-inch square pan with cooking spray. In 3-quart saucepan, cook brown sugar, 3/4 cup butter and the milk over medium heat about 2 minutes, stirring constantly, until butter is melted and sugar is dissolved. Heat to full rolling boil; boil and stir 1 minute. Remove from heat.
2. Add powdered sugar and bourbon. Beat with electric mixer on low speed 1 minute. On medium speed, beat 10 minutes or until mixture begins to hold its shape and is warm to the touch. Quickly stir in pecans.
3. Spread in pan. Refrigerate 2 hours or until firm. Cut into 8 rows by 8 rows. Store tightly covered at room temperature.

Quick Tip: Fudge stores well wrapped in wax paper and in an airtight container.
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5 Minute Blender Eggnog
This light and deliciously creamy homemade eggnog can be made in just 5 minutes in your blender! Nothing hits the holiday spot more than a cup of eggnog!

4 large eggs the freshest you can find
3/4 cup granulated sugar (or superfine sugar)
1/2 tsp dried nutmeg
1/4 tsp ground cinnamon
3 oz cognac (about 1/3 cup + 1 Tbsp)
3 oz bourbon (about 1/3 cup + 1 Tbsp)
1 1/2 cups whole milk
1 cup heavy cream

1. Add whole eggs to blender and blend on MED speed (or LOW if you only have a HIGH and LOW setting option) for 30 seconds.
2. Add sugar and blend another 20 seconds.
3. Add nutmeg, cinnamon, cognac, bourbon, milk and heavy cream and blend until combined, about 10-15 seconds.
4. Transfer to an airtight container and refrigerate for a day or so to allow flavors to combine and mellow.

1. Eggnog may have settled in the refrigerator, so either give it a good shake or two, or pour into a mixing bowl and give it a whisk to get everything combined.
2. Serve with some additional grated nutmeg on top, and an optional cinnamon stick.

1.  Separate eggs.
2.  In a large mixing bowl, beat egg yolks until lighter in color.  Add sugar in 3 batches, beating after each addition, until fluffy.
3.  To a saucepan, add milk, nutmeg and cinnamon and heat over LOW to MED-LOW heat, until steaming but not boiling.
4. Take 1 cup of hot milk mixture and SLOWLY, while whisking continuously, pour it into the egg yolk mixture.  This tempers the eggs and ensures they won't scramble.
5.  Transfer tempered egg yolk mixture to the saucepan with the rest of the steamed milk.
6.  Cook over MED heat, stirring constantly with a wooden spoon until mixture has thickened somewhat.  You'll know it's ready when you dip the wooden spoon into the mixture, turn it over and run your finger down the back of the spoon, and the mixture coats the spoon but leaves a bare line where you ran your finger.  Don't let the mixture boil!
7.  Take mixture off the heat and stir in the heavy cream.  Let cool for approximately 1 hour.
8.  Stir in cognac and bourbon and transfer to an airtight container and refrigerate for a day or so before serving.

If you prefer a thicker eggnog, beat egg whites on MED/MED-HIGH speed until soft peaks form.  Add a pinch of sugar and beat until stiff peaks form.  Fold whipped egg whites into eggnog mixture before serving. 

Nutrition Facts
Serving Size 1 cup
Serves 5
Amount Per Serving
Calories 465
% Daily Value*
Total Fat 23.9g 37%
Cholesterol 221.3mg 74%
Sodium 106.9mg 4%
Total Carbohydrate 35.4g 12%
Sugars 35.1g
Protein 8.3g 17%
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Apple Cider Gravy

YIELD:Makes 3 cups

1/4 cups flour
3 cups turkey stock
1 cup apple cider
2 teaspoons sage (finely chopped)
ground black pepper
kosher salt

1.Melt butter over medium high heat in medium saucepan. Whisk in flour and cook, stirring frequently, until golden blonde, about 2 minutes.

2.Gradually add in turkey drippings or stock in a steady stream, whisking constantly, then add apple cider. Bring to a boil, reduce to a simmer, and cook until reduced to 3 cups, 10 to 15 minutes. Stir in sage and season with salt and pepper to taste. Serve immediately or store in an airtight container in refrigerator for up to a week, reheating over medium-low heat before serving.

Hmmmmm and if it's Ham...
cloves in place of sage?
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Salted Chocolate Pretzel Bark
1 C butter
1 C brown sugar
8 oz unsalted pretzels
8 oz chocolate chips
Sea salt

Melt butter, add sugar and cook until forms caramelizes.
On lined baking sheet spread pretzels. Pour caramel over pretzels.
Back 400 degrees 5 - 7 min.
Melt chocolate chips and spread over pretzels.
Sprinkle with sea salt.
Freeze 1 hour.
Break into pieces.
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Snowball Cookies/ Italian Wedding Cookies

1 cup butter, softened
1/2 cup powdered sugar
2 teaspoons vanilla
2 cups all-purpose flour
1/4 teaspoon salt
1 cup pecans, chopped
powdered sugar

Blend softened butter with powdered sugar. Add vanilla.
Mix in salt, flour and chopped pecans.
Form dough into 1 inch balls or flattened cookies and place on an ungreased cookie sheet.
Bake in a 325 degree oven for 20 minutes. While hot roll in powdered sugar. Let cool and roll again in powdered sugar.
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No-Bake Coconut Pecan Praline Cookies

20 minutes active; 1-2 hours inactive to prepare serves 18-24

2 cups pecans
2 cups sweetened shredded coconut
1 1/2 cups sugar
1 cup brown sugar
1/2 cup evaporated milk
1/2 cup light corn syrup
1/2 cup (1 stick) unsalted butter
1 teaspoon vanilla extract
1/2 teaspoon salt

In a large saucepan over medium-high heat, stir together sugars, evaporated milk, corn syrup and butter until melted and smooth.

Bring to a boil and cook for 3 minutes, then remove from heat and stir in vanilla extract and salt. Fold in shredded coconut and pecans until incorporated, then continue stirring for 3-4 minutes, or until mixture begins to cool.

Once thick, use a tablespoon or small ice cream scoop to drop spoonfuls of cookie “dough” onto wax paper-lined baking sheets.

Let set completely (freezing if necessary), then enjoy!
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Cowboy Cookies
Ingredients and Directions:

1 Cup butter
1 Cup sugar*
1 Cup packed brown sugar

Cream together and add 2 eggs.

1 tsp vanilla
1 tsp soda
1/2 tsp salt
1/2 tsp baking powder
2 cups flour
2 Cups oatmeal.

After all is blended add
2 Cups of chocolate chips & walnuts to taste.

Drop by large spoon on cookie sheet.
Bake at 350* 12-15 minutes.

*substitute add a tablespoon Dark Molasses in place of a tablespoon of the sugar. also substitute m&m's for the chocolate chips.
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For the crust
1 pie crust, store-bought or homemade
¼ cup unsalted butter, room temperature
½ cup brown sugar
2 tsp cinnamon

For the filling
¾ cup light corn syrup
¼ cup dark corn syrup
1 cup of brown sugar
¾ tsp salt
1 ½ cups pecan pieces, toasted
3 eggs
2 tsp vanilla extract
1 cup pecan halves

Preheat oven to 350ºF.

In a small bowl, mix together butter, brown sugar and cinnamon.
On a floured work surface, roll out pie crust and slather on cinnamon roll filling.
Starting with the side closest to you, roll into a tight log. Trim about 1 or 2 inches off each end and discard.

Cut each log into ½-inch thick pieces (you should get about 18-20).
On a floured surface, roll out each piece to ¼-inch thick and press into a 9-inch pie pan.
Chill until firm while preparing filling.

In a bowl, whisk together light and dark corn syrup, brown sugar, salt, toasted pecan pieces (not halves), eggs and vanilla extract. Mix until incorporated.

Pour into prepared crust and top with pecan halves, arranging in a circle. Bake for about an hour until firm. Let cool fully before slicing.

Serve with Bourbon Vanilla Icing (recipe below).


½ cup unsalted butter, softened
1 cup powdered sugar
1 Tbsp bourbon (or bourbon extract)
1 ½ tsp vanilla extract

Whisk together ingredients until smooth. Set aside and decorate pie when cool.
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Clean out one pie pumpkin, removing seeds. Cover loosely with foil and Bake at 400 degrees F until fork tender (15# pumpkin took 2 hours)

Filling - Whisk together, remove any liquid in pumpkin shell that might remain and pour in custard filling.

8 eggs
1 C brown sugar
1 1/4 t pumpkin pie spice
24 fl oz evaporated milk

Lower oven to 350 degrees F for 1 hour or until custard is firm.
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Middle Eastern Date-Filled Cookies (Ma’amoul)

Ma’amoul means “stuffed” in Arabic, and these cookies can be stuffed with a number of different fillings. Date filling is traditional for celebrating Eid, but walnuts (flavored either with orange blossom syrup or cinnamon) and pistachios (flavored with rose water and orange blossom water) are also common. These cookies are easiest to make using a ma’amoul mold (which can be purchased online or at Middle Eastern grocery stores)...
While these cookies are a bit time-consuming, if you have a free afternoon they really are worth every effort. As a bonus, they will keep nicely for up to a month stored in an airtight container at room temperature. Another nice thing is that it’s an easy recipe to double...

These beautiful cookies are perfect for any special occasion. While they are a bit time-consuming to make, if you have an afternoon free they’re definitely worth the effort. Ma’amoul means “stuffed” and these cookies can be stuffed with a number of different fillings; date filling is traditional for holidays, but walnut and pistachio are common too. My Syrian mother-in-law taught me this recipe and it’s found in my cookbook.

Middle Eastern Date-Filled Cookies (Ma’amoul)
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Egg Rolls With Sweet & Sour Cranberry
Mashed potatoes
Wonton wrappers

Cranberry gelatin version
Apple cider vinegar

Redneck Eggrolls (Pulled Pork, sweet sauce, coleslaw, pepper jack cheese)
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Bodacious Broccoli Salad
Prep 15 m
Cook 15 m
Ready In 30 m
12 servings
Recipe By:Cassandra Kennedy

"This recipe is requested at every family gathering. Let it be your next dish that they crave! I like this dish to be prepared at least two hours before serving. Be sure to have copies of the recipe on hand, as everyone will ask for it!"

8 slices bacon
2 heads fresh broccoli, chopped
1 1/2 cups sharp Cheddar cheese, shredded
1/2 large red onion, chopped
1/4 cup red wine vinegar

1/8 cup white sugar
2 teaspoons ground black pepper
1 teaspoon salt
2/3 cup mayonnaise
1 teaspoon fresh lemon juice

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.

In a large bowl, combine broccoli, cheese, bacon and onion.

Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.

Printed From 11/18/2016


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