Booze Balls

Booze Balls

This is the perfect time to make these, because they taste a lot better after they've been sitting around for a few weeks. No baking required

6 oz chocolate chips
3 tbsp corn syrup
1/4 cup booze (rum, bourbon, or your choice)
1/2 cup sugar
1-1/2 cup crushed vanilla wafers
1 cup finely chopped nuts
4 oz chocolate sprinkles

Melt chips in a double boiler. Blend in corn syrup, booze, sugar, cookies and nuts.

Roll into balls one teaspoon at a time. Press chocolate sprinkles around the balls.

Place on a cookie sheet, cover and chill. After completely cold, store in a cool/cold place in a tupperware or zip lock baggie.

For a more festive look, roll some balls in chocolate sprinkles, some in granulated sugar, some in sweet cocoa powder, some in non pareils (sp?) etc.

Denise
(11/30/2007)

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Turkey and Wild Rice Soup (great for leftover turkey!)

Turkey and Wild Rice Soup (great for leftover turkey!)
Serves around 12

I just got an order from them with a handful of imps, so I don't need any more. But here's a recipe anyway in the spirit of Thanksgiving feasting.......

4 to 5 (10.75 oz each) cans condensed chicken broth
2 cups water
1/2 cup wild rice
     (I use a package of Uncle Ben's Long Grain and Wild rice, and use their spice packet)
1/2 cup finely chopped onion (I use 2 bunches of green onions)
1 cup chopped carrots
1 cup chopped celery
1 cup whole kernel corn ( I usually use a whole pkg of the frozen one - the smaller pkg)
1/2 cup margarine or butter
1/4 cup flour
1/2 tsp salt
1/4 tsp poultry seasoning
1/4 tsp pepper
2 cups half and half (the fat free one works fine)
2 to 3 cups cubed turkey or chicken (cooked)
8 slices bacon - fried crisp and crumbled
3 tbsp. diced pimento

Add the Rice ( I use original or the herb one) to the chicken broth and water in a large pan Bring to a boil and simmer for 30 min. Add veggies and turkey.

In separate pan, melt the butter. Stir in the flour and stir till bubbly Add in poultry seasoning, salt and pepper and the half  & half. When smooth and bubbly add to the rice mixture, stirring constantly until well blended. Simmer 30 minutes.

christyhco
(11/22/07)

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Aunt Martha's Goop

Aunt Martha's Goop

Here's my family fave:

1 can pineapple chunks in their own juice (save the juice)
2 cans fruit cocktail in their own juice (but drain this one)
1/2 cup sugar
1 egg
2 tbsp corn starch
Cool Whip

Drain pineapple juice into a sauce pot and add the egg and the cornstarch and sugar.  Stir on high heat until it boils and thickens.

Let mixture cool and then add to the fruit.  Fold in the Cool Whip and chill in fridge.

I looooooved this as a kid and still do!!!!

xoxo,
Katrina
(11/22/07)

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Potato Casserole

Potato Casserole

My Grandmama made this every holiday, and I miss it SO much:

1) Slice baking potatoes to fill a large casserole when layered. I usually use about 3 pounds. This really depends on having good potatoes. The potatoes can be peeled (pretty) or unpeeled (better for you).

2) Butter the casserole dish, and heat the oven to 450° F (if you aren't already cooking something).

3) Spread 1/2 (or 1/3, if you are going to make this gooey) of the potatoes in a layer in the casserole dish. It is really pretty to overlap them in concentric circles.

4) The next step is to layer sauce. When I was really little, she made a white sauce with cream and butter, and added a jar of sliced mushrooms. As my Grandfather got diabetic, she changed the sauce to Campbell's Cream of Mushroom. At Thanksgiving,m there might be sliced mushrooms and slivers of butter in the layer as well. (Healthy Choice works fine.)

5) Spread with shredded cheddar. We liked it best when this was SHARP.

6) Repeat steps 3-5 once (or twice if company is coming).

7) Be sure to top with cheese (and if you have dried onions, add some now).

8) Bake until golden brown and the potatoes are cooked. For an 8" by 8" dish, at 450° F, I tend to need 40-50 minutes. If I am cooking at 400° F, maybe 1 hour, 15 minutes.

Shelly P.
(11/22/07)

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Carrot Cupcakes

Carrot Cupcakes

Makes 12 Cupcakes

If you prefer, you can grind the carrots in a food processor rather than grate them by hand. If you add the optional currants and walnuts, the cupcakes will need to bake an additional 7 to 10 minutes. If you use walnuts, toast a few extra and use them as a garnish. This recipe and the frosting recipe are easily doubled.

8 tbsp unsalted butter, melted and cooled
3/4 cup granulated sugar
1/4 cup packed dark brown sugar
2 large eggs
1-1/4 cups all-purpose flour
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
3/4 tsp baking powder
1/2 tsp baking soda
1/2 pound carrots, peeled and grated on small holes of box grater
1/2 cup currants or chopped raisins (optional)
1/2 cup toasted, chopped walnuts, plus extra for garnish (optional)

Adjust oven rack to middle position and heat oven to 350°F. Line standard muffin tin with cupcake liners.

Whisk butter, granulated sugar, brown sugar, and eggs together in large bowl. Mix in remaining ingredients until thoroughly combined.

Divide batter evenly among cupcake liners. Bake until skewer or toothpick inserted in cupcake comes out clean, 15 to 18 minutes (25 minutes if using currants and walnuts). Cool cupcakes in muffin tin 5 minutes, then remove and cool completely on wire rack. Frost cupcakes with a thick and even layer of frosting. (See recipe for Fluffy Cream Cheese Frosting).

*Make Ahead* Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 3 days. (They can also be individually wrapped in plastic and frozen in a zipper-lock bag for up to 1 month.) The frosting can be refrigerated for up to 5 days; just allow it to soften at room temperature for 30 minutes before spreading on the cupcakes. Once frosted, the cupcakes are best eaten within 1 day, but leftovers will keep in the refrigerator for several days.

Kate
(11/02/07)

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