With holiday season about to hit full wing, this is easy, affordable and great tasting to boot!
My friend, Sharon, shared this with me and I am going to share it with you.
- 1 pkg. Philadelphia cream cheese
- 1/3 cup three- cheese Ranch dressing
- 1 pkg. Uncle Dan’s Ranch dressing mix
- 3 tbsp. sour cream
- 3 tbsp. mayonnaise, not salad dressing
- 2/3 cup shredded cheddar cheese
- 2/3 cup finely chopped broccoli, no stems
- 1/2 cup chopped pistachios
- 8 tortillas (large and round)
Mix the first five ingredients together and when well blended, add the remaining ingredients. Spread this over the tortillas and then roll them up. Place them on a flat plate and cover with plastic wrap and put in the refrigerator overnight.
When ready to party…..cut into bite size pieces and serve.
To quote Sharon “really quite delicious”. To be fair, I omitted the onion and replaced it with pistachios. There, I confessed!
Acorn Squash with a Maple Glaze
Serves 4
- 2 acorn squash, cut in half and seeded,
- 2 tbsp. pure maple syrup
- 1/2 – 3/4 tsp. grated ginger
Preheat oven to 400 degrees. Line a cookie sheet with parchment paper. Place the acorn squash cut side down and bake for 40 minutes. Turn over, sprinkle with a pinch each of salt and pepper.
Place the maple syrup and ginger in the microwave for 10 seconds and brush over the fleshy surface of the squash. Return to the oven for another 5 minutes.
Serve this with a lovely stuffed pork chop or a fish like salmon. Add a salad of your choice and you have prepared a great dinner. Damn YOU can do this!
Creme Grand Marnier
A lovely ‘bread pudding’ with a difference. Can be made ahead and then while eating the entree, put this in the oven. Perfect. Get the vanilla ice cream ready.
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 2 tbsp. corn syrup
- 1 large sandwich loaf, unsliced
- 5 large eggs
- 1 1/2 cups half and half cream
- 1 tsp. pure vanilla
- 2 tsp. Grand Marnier
- pinch of salt
In a small saucepan melt the butter and add the brown sugar and syrup. Stir until melted and smooth. Pour this into a 13 x 9 inch greased baking dish. Cut the bread into 1 inch pieces, crusts removed. Arrange into one layer, scrunching to make it all fit.
Beat together in a small bowl, the eggs, cream, salt, vanilla and Grand Marnier until well mixed and pour over the bread mixture. Cover with plastic and put in the refrigerator over night.
In the morning, remove from refrigerator and pre-heat oven to 350 degrees. Remove the plastic and bake in the oven until it becomes puffed and pale golden which could take 5-40 minutes.
Serve hot in pretty bowls with a scoop (large) of the best vanilla ice cream. (Chapman’s ice cream comes to mind).
Christmas Cheesecake Mousse
Although this is a perfect Christmas dessert, it can and should be used all year long. If you live where they grow cherries (as I do) freeze bags of them in 1 cup bags when they are in season and they can be used for this recipe, cakes, muffins, fudge. The list goes on.
- 1 lb. of sweet cherries (gotta love Bing)
- 1 1/2 tsp. unflavoured gelatin
- 1 pkg. Philadelphia cream cheese
- 1/2 cup sifted icing sugar
- 4-ounces white baking chocolate discs, melted
- 2 tsp. Kirsch or Cherry Schnapps ( or pure vanilla if you prefer)
- 1 1/2 cups heavy whipping cream
In a food processor, chop the cherries and transfer to a saucepan. Add the gelatin and let sit for 1 minute. Be sure to stir. Now bring this to a boil and, stirring constantly, cook until the gelatin is dissolved. Put in a bowl in the refrigerator and let stand for 45 minutes. This should be thick by now.
In a mixer, beat the cream cheese, sugar, melted chocolate and liqueur until super smooth and obviously, well combined. In a separate bowl, beat the whipping cream until soft peaks have formed and gently fold in the cherry mixture. In your prettiest dessert dishes, pour equal portions. Be sure to cover the dishes and place in the fridge for 4 hours.
When ready to serve, add a dollop of whipping cream on top and sit a cherry in the center.
You show-off, you!
Baked Omelet
An omelet in the oven? Yes, in this case. This will serve 4
- 6 eggs
- 1/2 cup milk
- pinch of salt
- 1 drop Tabasco
- 1 cup shredded white cheddar cheese
- 1 cup shredded Monterey Jack cheese
Preheat oven to 325 degrees.
In a blender, beat the eggs, milk, tabasco and cheese. Pour into an ungreased 8 inch round souffle dish.
Bake for roughly 1 hour until the eggs are set.
Serve with a glass of ice cold fruit juice, hot, buttered toast with homemade jam.
Oh yeah, I forgot…..freshly ground, hot coffee. Yummy!
Cold Shrimp Salad With Fragrant Rice
It is always nice to have another recipe for shrimp salad and this may be just the ticket.
- 1/2 cup coconut milk
- 1/4 cup rice vinegar
- 1 1/4 tbsp. vegetable oil
- 2 tbsp. basil (fresh and chopped)
- pinch of salt
- 3 cups of basmati rice
- 1 1/2 lb. peeled, cleaned cooked shrimp
- 3/4 cup chopped cashews
- 1/4 cup finely chopped fresh parsley
In a small bowl, whisk the milk, vinegar and oil together to combine. Add the chopped basil leaves and set aside.
In a bowl gently combine the rice, shrimp and milk mixture. Spoon into larger bowls (presentation here, do not fill), sprinkle with the cashews and finely chopped parsley.
If you have fresh flowers, cut one off and place in the corner of the bowl. WOW! You did it and it looks very professional!
Celebration Christmas Table Setting
I have a week before our big “Lead-in-to-Christmas dinner with 12 friends and, so you can see how it is built up, I started putting our table together. We have taken pictures and are putting them now on the site, along with some of the pictures that go with the recipes. More to come.
I tried several colours and opted for a Royal Blue satin cloth with an organza topper in the same colour. (I made these years ago) Then went scouting around to see what would make it look special. I have candle holders (gifts given over the years), Christmas crackers, Christmas place card holders that look like ball ornaments for the tree.
The crackers came with little place cards, so I wrote everyone’s name on them and put them together. When we were in Costco several months back, they had a box of 12 individually boxed chocolates. I just set the place card holder on top of the box on the corner of the charger plate.
You can purchase charger plates at almost any store, including the dollar stores. They don’t have to be china but they look great, and protect your table cloth from spills.
The idea is to make, use, borrow or get as gifts all the things you want to make your table special. Our kids are great for doing just that. I have snow white napkins (industrial strength) and 12 little gravy boats (1 for each guest) as an example what they give me.
Watch over this next week. You will see the table in stages and the dinner as being served. Then you have several weeks to think about what you are going to do. one thing that is a must…tablecloth must be clean and IRONED.
Later…..have to try out the martini I am planning to serve as the signature drink.
Angelic French Toast With A Twist
Again, this is from our days as Bed and Breakfast Hosts. It is tasty and a little different.. Give it a try and you will see.
- 6 cups white bread, remove crust
- 6 ounces Philadelphia cream cheese.( If you live in Maui, I suggest using the maple and pecan cream cheese. Can’t find it anywhere else.)
- 6 eggs, well beaten
- 1 cup cream
- 1/3 cup pure maple syrup
- 1/2 tsp. ground cinnamon
Cut the bread into 1 ” cubes and place in a 8 x 8′ buttered pan. Cut the cream cheese into squares as well and dot over the bread crumbs. Now beat together the eggs, cream and maple syrup and pour over the bread. Cover with plastic wrap and put in the fridge overnight.
In the morning, remove from the fridge and let stand while the oven heats up. . Preheat oven to 375 degrees. Bake 45 minutes until puffy and golden. Serve immediately with bacon and a slice or two of fresh fruit.
Voila! What a great dish to enjoy. Serve with lots of warm maple syrup too.
Martini Proposal
If you are thinking of placing a little sparkle on the finger of your beloved, what better way to celebrate than with a Champagne based martini?
It is simple and can only be made the moment you start proposing. So get ready…
All it takes is frozen martini glasses. Pour the chilled vodka into the chilled glasses and top off with the Champagne. At a time like this, buy the good stuff (as good as you can). Add a couple flecks of edible gold flakes on top.
Wow, with that presentation, I would marry you! just kidding, I am already married to the best……Later.
Rudolph’s Red Nose Martini
This is the time of year to make the drinks look festive and, therefore, more enjoyable. You can dip the rims of the glasses in vodka and twist in raspberry syrup.
- 4 parts Vodka (Grey Goose is the best)
- 2 parts Chambourd (Black raspberry)
- 2 parts Creme de Cassis
Pour ingredients into a shaker filled with crushed ice. Shake until well blended and cold. Strain into chilled martini glasses, add a raspberry on the bottom.
Hint: If planning ahead, place the vodka in the refrigerator for a couple of hours to get cold.
Thank goodness, I thought I had stopped making martinis…..later.
Holiday Tips
Just when you think you don’t have ‘anything’, take another look around. Is there a Dollar Store near you? If so, go pick up some small cookie cutters. Make them different. Then when you set your table, pull your napkin through, Voila! Now let your guests take them home with them.
AND
If you want a simple but elegant, table centre, use a pretty glass container, fill it with fresh cranberries, insert a floating candle or three and again, it is inexpensive yet pretty to look at. If you have a tree outside, cut off some cedar and wrap it around the base of the glass container. Now THAT is a showpiece. Right?
Cost: Minimal, Look: terrific, Memories: Priceless!
OR
Use small Christmas balls, and take a place card for each one, write their name on individual cards, insert into the top of the ball (or use glue or doublesided tape) and set it on the table. Pretty, innovative and costs next to nothing.
The thing to remember is it doesn’t have to be expensive. Just let your imagination run with new ideas. It makes a HUGE difference and, again, the memories people come away with are priceless.
If you have other ideas, please comment and everyone benefits.
Apple/Pear Tartin
This is a funny one. We were getting ready to roll out the puff pastry so I could make my custard tarts and realized we had one sheet too many, but it was thawed. We are having company tonight for dinner (orphan neighbors-each has a partner away), and I needed a dessert.
We were looking for a way to use the pastry and realized we had 3 pears and one apple. Light goes on….if we saute the fruit in a sugar syrup with cinnamon and nutmeg (fresh) for about 10 minutes, adding golden raisins as well, we could use it all up.
Roll out the pastry, enough to cover the baking dishes you are using, and hang over the sides. Make a caramel sauce to use later. Voila! Dessert fit for a king. This was soooo easy and my husband is the genius this time. His idea for the puff pastry. Is it really a tartin? Only if you stretch the truth just slightly.
Reheat in the oven to get hot, put the whole dish on a plate, drizzle caramel sauce over the top and add a dollop of whipped cream on top. Works for me…now what kind of a martini shall I use? Later.