Didn't have 2 cook 4 my family @ Xmas this yr, but here's the menu I made 4 my side in 2007==>

W

wigs

Well-known member
1) Piggyback Shrimp

2) Baby Bleu Salad

3) Pork Loin with Herb Rub

4) Confetti Mashed Potatoes

5) Four-Cheese Spinach Macaroni

6) Broccoli & Walnuts

7) Pumpkin Nutmeg Dinner Rolls

smileys/bigeyes.gif Peppermint Twist Cheesecake

9) Pumpkin Pie with Candied Ginger

10) A few Christmas cookies

 
REC: Piggyback Shrimp

Piggyback Shrimp (from CREME DE COLORADO, Jr. League Cookbook)

1 cup finely chopped onion
2 Tbsp unsalted butter
3/4 cup chili sauce
1/4 cup water
3 Tbsp Worcestershire sauce
3 Tbsp packed light brown sugar
1 Tbsp distilled white vinegar
1 Tbsp tomato paste
1/4 tsp dry mustard
1/8 tsp Tabasco sauce
20 medium or large shrimp, peeled and deveined
20 - 2-1/2 inch strips of bacon

In saucepan, saute onion in butter until transparent, about 5-6 minutes. Add chili sauce, water, Worcestershire, brown sugar, vinegar, tomato paste, dry mustard and Tabasco. Heat until boiling; reduce heat and simmer for 20 minutes or until thickened. Remove from heat. Dip each shrimp into sauce and set aside for 20 minutes. Wrap each shrimp in 1 piece of bacon and place on broiler tray. Broil 4 inches from source of heat until bacon is crisp, 3-4 minutes on each side. Warm reserved sauce. Serve shrimp accompanied by sauce.

 
REC: Confetti Mashed Potatoes

CONFETTI MASHED POTATOES
(Source: BON APPETIT, April of 1988)

7 medium russet potatoes, peeled (I use 4 lbs.)
1/2 cup whole milk
1/4 cup butter at room temperature
1 (8-ounce) package cream cheese, cut into chunks, at room temperature
1/2 cup chopped green onions
1 (2-ounce) jar chopped pimientos, drained
Salt and freshly ground pepper to taste
1 egg, beaten

Cut potatoes in half and boil in a large saucepan until tender, about 40 to 45 minutes. Drain. In a large bowl, mash potatoes with milk and butter. Mix in cream cheese, green onions and pimientos. Season with salt and pepper. Stir in egg.

Transfer potatoes to a 9-by-13-inch glass baking dish. (Can be prepared to this point one day ahead. Cover and refrigerate.)

Preheat oven to 350 degrees F. Bake potatoes until puffed and light brown, about 25 minutes. Makes 12 servings.

 
REC: Four-Cheese Spinach Macaroni--Had to have 2 starches to fill up 17-yr-old nephew who runs XC!

FOUR-CHEESE SPINACH MACARONI (from CHRISTMAS WITH SOUTHERN LIVING 2004)

12 ounces penne pasta
2 Tbsp butter or margarine
2 garlic cloves, pressed
2 cups whole milk
1 cup (4 oz) shredded Parmesan cheese, divided
1 (8-oz) package cream cheese, softened
1 (8-oz) container mascarpone cheese
1 (4-oz) package crumbled Gorgonzola cheese
1 teaspoon salt
1 teaspoon freshly ground white pepper
1/4 teaspoon freshly ground nutmeg
1 (10-oz) package frozen chopped spinach, thawed and well drained or squeezed dry
1 cup soft breadcrumbs
2 Tbsp butter or margarine, melted

Cook pasta according to package directions, and drain. Meanwhile, melt 2 Tbsp butter in a Dutch oven over medium heat; add garlic, and saute 1 minute. Gradually add milk, and cook until thoroughly heated. Gradually stir in 1/2 cup Parmesan cheese and the next 6 ingredients; whisk until smooth. Stir in spinach. Add cooked pasta, tossing to coat. Spoon into a lightly greased 13" by 9" baking dish.

Thoroughly combine breadcrumbs, remaining 1/2 cup Parmesan cheese, and 2 Tbsp melted butter in a small bowl. Sprinkle breadcrumb topping over macaroni. Bake, uncovered, at 375 degrees F. for 20 minutes or until golden.

Fresh Spinach Substitution: You can substitute a 10-ounce package of fresh spinach instead of using frozen spinach, if desired. Just wash the spinach, trim stems, and coarsely chop the leaves. Then wilt the leaves for 1 to 2 minutes in hot water in a pan.

 
REC: Broccoli and Walnuts

Roasted Broccoli with Buttered Walnuts from CHRISTMAS WITH SOUTHERN LIVING 2004.

3 pounds fresh broccoli
1/3 cup olive oil
1 tsp salt
1/2 tsp freshly ground pepper
1 cup walnut halves
3 Tbsp butter, melted
1 lemon, halved

Cut broccoli into 3-inch lengths; cut thick pieces in half lengthwise. Place in a roasting pan and drizzle with olive oil; toss to coat well. Sprinkle with salt and pepper. Roast at 500 degrees F for 14 minutes, stirring once after 8 minutes.

Meanwhile, toast walnuts in melted butter in a skillet over medium-high heat, tossing occasionally, for 5 minutes or until fragrant.

Spoon broccoli into a serving bowl. Squeeze cut lemon over brocoli, tossing well. Stir in walnuts and butter. (I also drizzled the vegetable with a bit of walnut oil when I squeezed lemon juice over the broccoli. Caryn)

 
REC: Pumpkin Nutmeg Dinner Rolls from EPI

These rolls were absolutely gorgeous, but definitely need some modifications as they were very bland. For starters I will try increasing the salt. Also, review comments posted with the recipe.

To bake I used a 12-inch springform pan and divded the dough into 16 rolls which fit that pan perfectly.

http://food.epicurious.com/run/recipe/view?id=10750

 
NLB's Peppermint Twist Cheesecake with a couple modifications:

1) I folded 3 ounces of Ghirardelli's mint chocolate wafers, chopped, into the batter before baking.

2) I increased the sugar in the sour cream topping from 3 Tbsp to 4 Tbsp.

3) I used a 10-inch-diameter cheesecake pan which I wrapped in 2 thicknesses of heavy duty foil so I could bake it in a hot bain marie @ 325 degrees F until the center registered 145 degrees F on an instant-read thermometer (about 65 minutes).

4) I removed the cheesecake from the oven, added the sour cream topping and returned the cake (still in its bain marie) to a 375-degree oven for 8 minutes.

5) Removed the cheesecake from the oven again and kept it in the bain marie as it sat cooling on a cake rack for 45 minutes.

6) Took the cheesecake out of the water bath so it could continue to cool on the cake rack for another 3 or 4 hours to reach room temperature.

7) Refrigerated the cheesecake overnight before serving. I garnished each slice with crushed peppermint stick candy canes.

This was EXCELLENT! Thank you, nlb! My family and I loved it.

 
REC: Pumpkin Pie with Candied Ginger

Pumpkin Pie with Candied Ginger from James Beard

2- 9" unbaked pie shells
2 cups canned pumpkin puree
6 eggs, beaten
2 cups heavy cream
1/4 tsp salt
2/3 cup sugar
1 tsp cinnamon
1/4 tsp freshly ground nutmeg
1/4 tsp ground cloves
1/2 cup good quality cognac
1/2 cup finely chopped candied ginger

Additional whipping cream for garnish and also slivered candied ginger for garnish

Line pie shells with aluminum foil and pie weights. Bake in a 425-degree F oven for 12 minutes.

In a large bowl place pumpkin puree and make a well in the center. Add remaining pie ingredients in well and blend mixture with wooden spoon. Taste and correct seasonings.

Divide mixture between the 2 partially baked shells and bake pies in a preheated 375-degree F oven, 35-40 minutes, or until knife comes out clean when inserted in center. Cool pies on racks. Serve with whipped cream atop each slice and sprinkle slivered candied ginger over the whipped cream.

 
9) Christmas Bars

Christmas bars
Ingredients:
1 cup all-purpose flour
1/2 cup butter or margarine, softened
3 Tablespoons confectioners' sugar
2 eggs, slightly beaten
3/4 cup granulated sugar (The original recipe calls for 1 cup sugar, but I've reduced that to 3/4 cup.)
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup chopped nuts (I use pecans.)
1/2 cup sweetened flaked coconut
1/2 cup quartered maraschino cherries, drained and patted dry before quartering. (I like to use both red & green maraschino cherries for a festive holiday look.)

Directions:
Mix 1 cup all-purpose flour, butter and confectioners' sugar until smooth. Spread thin with fingers in ungreased 8" x8" x2" baking pan. (I lightly spray PAM onto baking pan before patting in crust..)

Bake crust in a 350-degree F oven until lightly browned, about 20 to 25 minutes. Remove from oven.

Stir remaining ingredients into eggs. Mix well with hand mixer. Spread over top of baked pastry crust. Bake about 20 to 25 minutes longer at 350 degrees F. Cool. Cut into bars. Makes about 18 bars.

Enjoy! My husband's aunt Sophia clipped this recipe out of the South Bend (Indiana) Tribune newspaper back in the 1960s. She always made this cookie at holiday time, and we continue to enjoy these delicious bars today. Caryn Wiggins

http://www.indystar.com/data/living/recipes.shtml?appSession=155142763912162&RecordID=1997&PageID=3&PrevPageID=2&cpipage=4&CPIsortType=&CPIorderBy=

 
Disappearing Marshmallow Brownies

Disappearing Marshmallow Brownies

Oven--350 degrees 12 to 18 bars

Grease bottom and sides of a 9-inch square baking pan. Melt 1/2 cup (half a 6-oz package) butterscotch pieces with 1/4 cup butter in a 3-quart heavy saucepan over medium heat stirring constantly. Remove from heat; cool to lukewarm. Add the following to butterscotch mixture in saucepan and mix well:

3/4 cup Pillsbury's AP flour
1/3 cup firmly packed light brown sugar
1 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla extract
1 egg

Fold into butterscotch mixture until just combined, about 5 strokes:

1 cup miniature marshmallows
1 cup (a 6-oz package) semi-sweet chocolate pieces
1/4 cup chopped nuts (I use pecans.)

Spread batter in prepared pan. Bake at 350 degrees for about 20 minutes. DO NOT OVERBAKE. Center will be jiggly but becomes firm upon cooling.

 
REC: Mexican Wedding Cakes with a bit of a different flavoring than the usual.

My mom has been making Mexican Wedding Cakes like this for as long as I can remember, and I've never tasted any that are better!

Mexican Wedding Cakes (from Elaine Wiggins)

1 cup butter or margarine, at room temperature
1/2 tsp salt
1/2 cup confectioners' sugar
2 tsp almond extract (The original recipe called for either 1 tsp almond extract OR 2 tsp vanilla extract, but Mom always used 2 tsp almond extract.)
2 cups sifted enriched flour
1-2 cups finely chopped nuts (pecans, walnuts or almonds). Mom uses 1 cup chopped pecans.

Mix butter with sugar until creamy. Add salt, extract, flour and nuts. Mix well and chill dough until easy to handle. Preheat oven to 350 degrees F. Shape dough into small balls about the size of walnuts and place on ungreased cookie sheets. Bake at 350 degrees for 12 to 15 minutes or until light brown. While cookies are still warm (but not hot), roll in additional sifted powdered sugar. Let cool and roll in powdered sugar a 2nd time after cookies have cooled completely.

(Before baking you could make a thumb imprint in the center of each of the balls and then after they have baked and cooled, fill this indentation with a thin powdered sugar & milk glaze type icing, roughtly 1/2 cup powdered sugar, sifted, mixed with 1 Tbsp milk. If desired, add a bit of food coloing to the glaze.)

 
REC: Salted Nut Bars--You taste sweet & salty in each bite!

Salted Nut Bars (A very old Pillsbury Baking contest recipe)

3 cups Pillsbury's All-Purpose or Unbleached Flour
1-1/2 cups firmly packed brown sugar
1 cup margarine or butter, softened
1 tsp salt
2 cups mixed nuts or cocktail peanuts (I use salted cocktail peanuts--either regular or lightly salted or a mixture of both.)
1/2 cup light corn syrup
2 Tbsp margarine or butter
1 Tbsp water
6-oz package (1 cup) butterscotch chips

Heat oven to 350 degrees F. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, brown sugar, 1 cup margarine or butter, and salt; blend well. Press in ungreased 15x10-inch jelly roll pan or two 9-inch square pans. Bake at 350 degrees F for 10 to 12 minutes.

In small saucepan, combine corn syrup, 2 Tbsp margarine or butter, water, and butterscotch chips; boil 2 minutes, stirring constantly.

Sprinkle nuts over partially baked crust. Pour cooked mixture over nuts. Return to oven and bake an additional 10 to 12 minutes or until golden brown. Cool; cut into bars. 48 bars.

The following NOTE added on 12/7/09: Before bars are completely cool, remember to run a sharp knife around the edges of the bars or they will "glue" themselves to the sides of your jelly roll pan. Wigs

On 12/6/09 cheez wrote this note:
Next time, though, I would line the pan with parchment... it becomes so glued to the sides of the pan that you really have to use a sharp knife to loosen it. Once the sides are loosened, though, you can remove the entire thing onto a board to cut it up - it's that solid!

NOTE number 2 from Wigs on 12/7/09: Or maybe lining the baking pan with a sheet of aluminum foil that goes up and over the edges of the pan would also work to prevent the bars from sticking to the sides of the pan. You could lift the aluminum w/ the 10x15" bar completely out of the pan and then cut them on a wooden board. Wigs

 
I didn't even notice you'd posted it! What a coincidence. I got it from taking a class in 2001--

the instructor was a friend of the Chef who originally developed the recipe.

I have also made it using Raspberry Vinaigrette, and that is also a very good dressing for the greens and all.

 
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