Holidays
This is another one of those recipes that has been around for awhile but it is a favorite each and every time. If you have not had the chance to make it this is your time to do it! It makes a great sweet appetizer or a dessert for any holiday gathering you may be having. It also looks terrific served in a small hollowed out pumpkin! I like to serve gingersnaps with this.
INGREDIENTS
1 (8 ounce) package of cream cheese
2 cups confectioners sugar
1 (15 ounce) can of solid pumpkin
1 Tablespoon ground cinnamon
1 Tablespoon pumpkin pie spice
1 teaspoon frozen orange juice concentrate
DIRECTIONS
In a medium bowl blend cream cheese and confectioners sugar until smooth. Gradually mix in the pumpkin, stir in the cinnamon, pumpkin pie spice and the orange juice until smooth and well blended. Chill until serving . Serve with gingersnap cookies.
Enjoy,
Peppermint Christmas bark is not really new, but it is certainly delicious and makes a great holiday gift! So since we are in the full holiday swing of things, here is a sweet dessert to share with your family or give as a gift !
INGREDIENTS
1 bag of chocolate Ghirardelli melting chips
1 bag of white Ghiradelli melting chips
1/2 teaspoon of peppermint extract
Candy canes, crushed into bits
DIRECTIONS
Prepare a sheet pan with a slight amount of non- stick baking spray, set aside. Melt the bag of chocolate melting chips in the microwave according to package directions, mine takes a little less than two minutes. When the chips are melted and smooth spread the chocolate on the prepared baking sheet being careful not to spread the chocolate too thin. Place the baking sheet into the refrigerator for twenty minutes to set. After the twenty minutes melt the white baking chips according to directions and when melted and smooth add the peppermint extract and mix well. Take the baking sheet out of the fridge and pour the white chocolate over the chocolate keeping it as even as you can and add the crushed candy canes. Place the baking sheet back in the refrigerator for another 20 minutes or until the chocolate is firm. Once the chocolate is set remove from fridge and break into pieces. store in an airtight container or package up to give as a gift.
Enjoy,
If you are looking to make something a little different but something seriously good with your leftover holiday stuffing, this is it ! I made these little nuggets and Mr. MCYM took one bite , his eyes got huge and said ” OMG, these are awesome”. We quickly shared some with our neighbors who also agreed they are to die for! So GOOD! I used my leftover stuffing that you can find here on the blog but any stuffing your family likes will work just fine!
INGREDIENTS
Leftover stuffing (slightly warmed through so it is easier to work with)
Bacon (not thick cut) cut in half
Real maple syrup
DIRECTIONS
Preheat oven to 375 degrees. Take some of your leftover stuffing, a couple tablespoons or so, and make it into a ball the best you can and wrap a half a piece of bacon around the stuffing. I found securing with a toothpick worked a little better in keeping them together. Place on a baking sheet. When you have used up the amount of stuffing or bacon place the baking sheet in the oven and bake for 15 minutes. Turn the stuffing rolls and bake another 15 minutes. Cook until the bacon is cooked through. Remove from the sheet tray to your serving plate and drizzle with maple syrup.
Enjoy,
This is my favorite candy to make around the holidays! It also makes a great gift. So if you’re looking for something to bag up for your favorite teacher(s) or office staff this is a great way to go.. everyone on your list will love this!
INGREDIENTS
1 bag of white Ghirardelli melting chips
Pistachios, shelled
Craisins (I like to use the pomegranate flavor)
Sea Salt
DIRECTIONS
Spray a baking sheet lightly with non-stick baking spray (using a baking pan that will fit into your refrigerator). Place the melting chips in a glass bowl and microwave for about 2 minutes or until the chocolate is smooth. Remove chocolate from the microwave and pour on to your baking sheet and spread across the sheet, but not too thin! Add your pistachios and your Craisins as much as you like and lightly sprinkle with sea salt. Place the baking sheet in your refrigerator for 20 minutes. Remove from fridge and break into pieces. These can be placed in decorative bags and given as gifts or put out on a serving tray. I store this in my fridge until I am ready to place out or give out!
Enjoy,
This is my favorite way to use leftover turkey. This dish does not last long at our house. I don’t use mushrooms, but you can certainly add them if you like. This is my own recipe, but feel free to change up the cheese or herbs.
INGREDIENTS
8 ounces of angel hair pasta
1/4 cup butter
2/3 cup diced onion
1/4 cup flour
1 cup of 1% milk
1 cup of half and half or heavy cream
Salt
Pepper
1/2 teaspoon poultry seasoning
1/4 teaspoon ground mustard
1/2 cup Parmesan cheese
1/2 cup Asiago cheese
1 pound cooked turkey, chopped
1 Tablespoon fresh chopped tarragon
1 Tablespoon fresh chopped basil
1 teaspoon fresh chopped garlic
Topping
1/2 cup Parmesan cheese
1 cup Panko bread crumbs
1 Tablespoon melted butter
DIRECTIONS
Preheat oven to 350 degrees. Bring a large pot of water to a boil, add salt and cook your pasta until al dente. Drain and set aside. Melt butter in saucepan over medium heat, add onions and cook until tender. Stir in the flour and whisk for 2-3 minutes. Gradually stir in the milk and cream, whisking out any lumps. Season with salt, pepper, poultry seasoning and mustard. Cook over medium heat stirring until thickened. Add the tarragon, basil and garlic. Add the cheese and remove from heat. Stir until the cheese is completely melted. Add the pasta to the sauce and mix so all the pasta is covered with the sauce. Add in your chopped turkey and mix again.
Prepare a 9 x 13 baking dish with non-stick spray. Add the pasta into the pan. Mix the Parmesan cheese and Panko crumbs together and cover the pasta. Drizzle the melted butter over the top and bake for about 20 minutes until the top is lightly browned and the sauce in bubbly.
Enjoy,
