~Happy Cooking~
~~FReeper Weekly Recipe Thread Ping~~~
(to be added/deleted - please post here or PM me)
Last week’s recipes:(Nov 5th)
Cake * 06 ** Old Fashioned Fruit Cake
Cake * 11 ** Fruit Cake (Alton Brown)
Cake * 15 ** Fruit Cake
Poultry * 09 ** Gumbo (Chef Kevin Belton)
Poultry * 18 ** Chicken Creole
Poultry * 19 ** Turducken Roll
Link to the Nov 5th thread:
http://www.freerepublic.com/focus/f-chat/2815685/posts?page=28#28
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The Online Cookbook from last year’s weekly cooking threads:
Free Republic Cooking Thread 2011 Online Cookbook
FreeRepublic Cooks | December 10,2011 | libertatrian27
http://www.freerepublic.com/focus/chat/2818541/posts
I am not a cheeseball fan, but I had saved this recipe for years (just ‘cause the picture caught my eye). I finally made it - can’t imagine why I waited so long .... lots of requests for the recipe. Enjoy!
HOLIDAY HAM & CHEESE BALL
1 cup (4 oz.) shredded Cheddar cheese
1 package (3 oz.) cream cheese, at room temperature
1 can (4 ¼ oz.) Underwood Deviled Ham
2 tablespoons finely chopped scallions
3 tablespoons Old El Paso Chopped Green Chilies
½ cup chopped walnuts
crackers
In a small bowl, combine & mix well:
Cheddar cheese
cream cheese
deviled ham
scallions
chilies
Shape mixture into a ball (you may have to chill in refrigerator until mixture is stiff enough to form a ball).
Roll in chopped walnuts.
Wrap in plastic wrap; chill.
Remove from refrigerator to soften slightly before serving.
Serve with crackers.
Makes 1 (2 cup) cheese ball.
With the recent bout of cold weather and an empty wallet, I decided to use up the old expired cans of soup that were bought strictly for emergency purposes (like at death’s door sick and there’s no other option). Blah, can’t stand store bought canned soup but adding cream and a lot of pepper sure does improve the taste. Not FR Cookbook worthy but just throwing the tip out there.
My very favorite cake recipe - it’s a little bit of work chopping up the apples, but it’s worth it!
IT’S JUST APPLES DARLIN’ (RUM) CAKE
Pre-heat oven at 325°
Grease and flour a Bundt pan well
Nuts - sprinkle in bottom of Bundt pan:
1 cup of pecans or almonds, chopped fine or grated in blender.
Apples - mix together & set aside:
4-5 large cooking apples - peel & slice 1/4 - 1/8 in. thin
3 teaspoons cinnamon
7 teaspoons brown sugar
5 teaspoons heavy cream
fresh nutmeg (grated over all apples)
Cake batter - mix together following ingredients about 1 minute:
1 box yellow cake mix (Duncan Hines or pound cake mix)
1 (3½ - 3¾ oz.) package instant vanilla pudding mix
4 whole eggs
1/2 cup oil
1/2 cup rum (dark rum is best)
1/2 cup cold water
1 teaspoon vanilla extract (optional)
ASSEMBLE:
Pour a little batter in the Bundt pan - about 1/2 inch
Layer 1/2 apple mixture over batter.
Pour rest of batter over apple layer.
Layer the remaining apple mixture over the batter.
BAKE:
For 1 hour - 1 hour 15 minutes at 325°
Cool cake and glaze
Glaze:
1/2 stick margarine
1/4 cup water
1/2 cup sugar
1/4 cup rum
Melt together in a small pan and simmer 5 minutes, stirring constantly. Drizzle over cooled cake.
My 93 year old mom has asked for a memory from her past this year in the form of:
Chess Pie
Yield: 1 9-inch pie
Ingredients:
1 1/2 cups sugar
1 tablespoon cornmeal
3 eggs, beaten slightly
1/4 cup whole milk
1 tablespoon vinegar
1 teaspoon vanilla extract
1 9-inch unbaked deep dish pie crust
Directions:
Preheat oven to 350 degrees. Combine sugar and cornmeal. Add beaten eggs and milk, and mix well. Stir in vinegar and vanilla. Mix until well blended.
Pour into the pie crust and bake at 350 degrees for 10 minutes. Turn oven temperature down to 325 and bake for additional 40 to 45 minutes or until center of pie is set. Turn oven off and let the pie cool in the oven.
Found this recipe at Taste of Home:
Gingersnap Dip
1 package (8 oz.) cream cheese
1 cup confectioners’ sugar
2 teaspoons pumpkin pie spice
l carton (8 oz) frozen whipped topping thawed
1 package gingersnap cookies
Small bowl beat cream cheese, confectioners’ sugar and pumpkin pie spice until fluffy. Beat in whipped topping until blended, Refrigerate until served. Serve with gingersnap cookies.
I make a cheese ball with ham, pickles, and sharp cheddar cheese. Like the ham roll ups but easier.
Another cheese ball I make I use a pack of real bacon bits, onions and sharp cheddar cheese. Some times I cook the onions and other times put in raw depending on how strong it is. This year I will caramelize them and then toss in the bacon bits to warm up a little before adding to the cream cheese.
No real recipe but just try to make sure the items I add in are evenly mixed in but don’t overwhelm the cream cheese.
I serve with Ritz and Club crackers mostly. Name brand because the store brands have sulfites but if no one is allergic store brand is fine.
I go through a ton of cream cheese this time of year. Thankfully they go on sale now.
I use store brand if I’m not baking it but it has to be Philly if it is baked. The texture is just not the same if you don’t use Philly.
If I could find a good jalapeno jelly that is not too hot (can’t handle hot) I would do Club crackers spread with cream cheese and a dollop of the jelly.