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[Archives ]  

1. Apple Cider Punch
2. Apple-Cherry Brie Appetizer
3. Baked Fresh Ham with Cherry Glaze
4. Cheesy Mashed Potato Pots
5. Eggnog Punch
6. Green Beans with Limes
7. Herbed Monkey Bread
8. Holiday Raspberry Champagne
9. Slow Cooker Shredded Beef Nachos
10. Slow-Cooked Jambalaya-Style Red Beans and Rice
1. Apple Cider Punch
(Alcoholic & Non-Alcoholic Recipe)
Start to Finish: 5 minutes

6  cups apple cider
2  cups orange juice, cranberry-raspberry juice, or orange-mango juice
1/2  cup lemon juice
1  750-ml bottle sparkling white grape juice or sparkling wine

1. In punch bowl, large pitcher, or pitchers combine apple cider, orange juice, and lemon juice. Slowly add sparkling white grape juice or sparkling wine. Serve immediately.

2. Test Kitchen Tip: For an adult punch, use chilled champagne in place of the sparkling grape juice.

Nutrition Facts
Calories 99, Total Fat (g) 0, Saturated Fat (g) 0, Monounsaturated Fat (g) 0, Polyunsaturated Fat (g) 0, Cholesterol (mg) 0, Sodium (mg) 20, Carbohydrate (g) 25, Total Sugar (g) 21, Fiber (g) 0, Protein (g) 0, Vitamin A (DV%) 0, Vitamin C (DV%) 34, Calcium (DV%) 0, Iron (DV%) 0, Percent Daily Values are based on a 2,000 calorie diet
2. Apple-Cherry Brie Appetizer

Flaky crust surrounds apples, cherries and Brie cheese in this mouthwatering appetizer served warm from the oven.

Prep Time: 20 Min
Total Time: 1 Hr 45 Min
Makes: 16 servings

1 round (8 oz) Brie cheese
1 medium apple, peeled, chopped
1/4 cup dried cherries
1/4 cup sugar
1/2 cup water
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
1 tablespoon orange-flavored liqueur or orange juice
1/4 cup chopped walnuts, toasted*
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

DIRECTIONS:1. With sharp knife, carefully remove rind from cheese. Wrap cheese in plastic wrap; freeze 30 minutes.
2. Meanwhile, in 1-quart saucepan, heat apple, cherries, sugar and 1/4 cup of the water to boiling. Reduce heat to low; simmer 2 to 3 minutes, stirring occasionally, until fruit is tender.
3. In small bowl, mix cornstarch, cinnamon, remaining 1/4 cup water and the liqueur until well blended. Add to apple mixture, stirring constantly. Simmer 2 to 3 minutes or until sauce thickens. Remove from heat; stir in walnuts.
4. Heat oven to 375°F. Line 15x10x1-inch pan with foil. On foil in pan, unroll dough into 1 large rectangle (if using crescent rolls, firmly press perforations to seal). Press into 11x9-inch rectangle. Cut 11x3-inch strip from 1 side of rectangle; set aside.
5. Cut cheese round horizontally to make 2 rounds. Place cheese rounds next to each other in center of dough rectangle. Roll sides of dough up next to cheese, forming a rim around cheese. Top cheese evenly with apple mixture. Cut remaining strip of dough into 6 (1/2-inch long) strips. Place 3 strips lengthwise across cheese. Cut remaining strips in half; place across other strips to make lattice; press edges to seal, tucking under if necessary. Fold foil edges up about 1 inch from dough; pinch corners of foil together.
6. Bake uncovered 30 minutes. Cover with foil; bake about 5 minutes longer or until golden brown and cheese is softened. Let stand 10 minutes. To serve, cut in half lengthwise, then into crosswise strips. Serve warm.
*To toast walnuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.

High Altitude (3500-6500 ft): No change.

NUTRITION INFORMATION:1 Serving: Calories 140 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3 1/2g, Trans Fat 1g); Cholesterol 15mg; Sodium 200mg; Total Carbohydrate 12g (Dietary Fiber 0g, Sugars 6g); Protein 4g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 4%; Iron 4% Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat; 1/2 Fat Carbohydrate Choices: 1 
*Percent Daily Values are based on a 2,000 calorie diet.

This tasty appetizer can be assembled, covered loosely with plastic wrap and stored in the refrigerator up to 2 hours before baking.

Use a good baking apple such as Granny Smith or Cortland for the best flavor and results.

3. Baked Fresh Ham with Cherry Glaze

Prep: 45 minutes
Roast: 5 3/4 hours

1/4  cup coriander seeds
1  fresh pork leg (18 to 20 lbs.), skinned and trimmed of top layer of fat
3  to 4 cups freshly pressed apple juice or good-quality apple cider
2  sticks cinnamon
6  green cardamom pods
1  red onion, cut into wedges
1  yellow onion, cut into wedges
2  cups dried tart red cherries or dried cranberries
1/4  cup loosely packed thyme leaves
1/2  cup fresh parsley, chopped
Directions1. Preheat oven to 350 degrees F. In skillet toast coriander seeds over medium-high heat about 1-1/2 minutes or until fragrant, shaking pan often. Transfer to a dish to cool. Place seeds in coffee or spice grinder. Grind until seeds resemble coarse meal.

2. Rub pork with salt, freshly ground black pepper, and ground coriander seeds. Place on rack in large roasting pan. Add 3 cups of the apple juice, the cinnamon, and cardamom to pan. Roast 5-1/4 to 6 hours or until the pork reaches an internal temperature of 140 degrees F. Remove from oven. Transfer pork to large platter; keep warm. Pour pan juices through a mesh strainer into large liquid measuring cup. Return pork to pan along with onions. Increase oven to 400 degrees F.

3. Meanwhile, for Cherry Glaze, skim fat from strained pan juices (if necessary, add additional apple juice to make 2-1/2 cups). Transfer to large saucepan. Add dried cherries. Place over medium-high heat. Simmer 10 to 15 minutes or until cherries rehydrate and liquid is consistency of syrup.

4. Brush pork with 1/4 cup of the Cherry Glaze. Return to oven. Roast 30 to 60 minutes or until pork reaches internal temperature of 150 degrees F and onions begin to brown (cover loosely with foil if pork becomes too brown). Remove from oven, cover with foil. Let stand 15 minutes.

5. To serve, place pork on a warm platter. Arrange roasted onions around pork. Stir half of the fresh thyme and parsley into the Cherry Glaze. Carefully spoon some of the glaze over pork and top with remaining herbs. Serve with Cherry Glaze.
Makes 8 servings (6-oz. meat with 1/3 cup sauce) plus leftovers.

6. Kitchen Tip: To check temperature, insert meat thermometer into thickest park of ham, close to bone but not touching bone. For accuracy, check multiple spots.

7. Budget-Friendly Option: This recipe works equally well with a fresh pork shoulder and it yields 8 servings with leftovers. To Prepare with Pork Shoulder: Substitute one 4-1/2- to 5-pound boneless pork shoulder roast (also called a "Boston butt"). Prepare as in basic recipe using only 2 tablespoons coriander seeds. Roast in a 350 degree F oven for 1-1/2 hours or until internal temperature reaches 140 degrees F. Drain juices and make cherry mixture as in basic recipe. Add onions to pan. Increase oven to 400 degrees F. Return to oven and roast 1 hour more or until pork is tender (165 degrees F). Remove from oven. Cover with foil and let stand 15 minutes. Serve as in Step 5.

Nutrition Facts
Calories 559,
Total Fat (g) 17,
Saturated Fat (g) 6,
Monounsaturated Fat (g) 8,
Polyunsaturated Fat (g) 1,
Cholesterol (mg) 146,
Sodium (mg) 265,
Carbohydrate (g) 42,
Total Sugar (g) 32,
Fiber (g) 5,
Protein (g) 51,
Vitamin C (DV%) 18,
Calcium (DV%) 12,
Iron (DV%) 20,
Percent Daily Values are based on a 2,000 calorie diet

4.  Cheesy Mashed Potato Pots

Makes: 4 servings Prep: 15 minutes
Bake: 20 minutes

2  pounds red skinned or Yukon gold potatoes, peeled, if desired and cut up
1/2  teaspoon salt
1/8  teaspoon freshly ground black pepper
  Milk (optional)

1/2  cup whipping cream
1/3  cup shredded American or cheddar cheese
  Freshly ground black pepper (optional)
Directions1. Preheat oven to 350 degrees F. In a covered large saucepan, cook potatoes in enough boiling water to cover for 15 to 20 minutes or until tender. Drain. Mash with a potato masher or beat with an electric mixer on low speed. Season with the salt and 1/8 teaspoon pepper. If necessary, add a small amount of milk for desired consistency.

2. Grease four 10- to 12-ounce individual casseroles or custard cups or a 1- to 1-1/2-quart casserole. Spoon potato mixture into prepared casserole(s). In a chilled medium bowl, beat whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl over); fold in cheese. Spoon cheese mixture over potatoes. Place casserole(s) on a baking sheet. Bake, uncovered, about 20 minutes or until lightly browned and heated through. If desired, sprinkle with additional black pepper. Makes 4 servings.

Nutrition Facts
Servings Per Recipe 4 servings
Calories 281,
Total Fat (g) 15,
Saturated Fat (g) 9,
Monounsaturated Fat (g) 4,
Polyunsaturated Fat (g) 1,
Cholesterol (mg) 52,
Sodium (mg) 484,
Carbohydrate (g) 32,
Total Sugar (g) 3,
Fiber (g) 3,
Protein (g) 7,
Vitamin C (DV%) 40,
Calcium (DV%) 10,
Iron (DV%) 7,
Percent Daily Values are based on a 2,000 calorie diet

5. Eggnog Punch - Non-Alcoholic

Start to Finish: 15 minutes

1-3/4  to 2 qt. French vanilla or cinnamon ice cream
2  qt. dairy eggnog or canned eggnog, chilled (8 cups)
1  liter cream soda, chilled
  Peppermint sticks, cinnamon sticks, and/or candy canes (optional)
1/8  tsp. ground cinnamon

1. Place ice cream in an extra-large punch bowl. Add half the eggnog. Stir and mash mixture using a potato masher until ice cream is melted and mixture is well combined. Stir in remaining eggnog. Slowly pour in cream soda, stirring to combine. To each glass add a peppermint stick, cinnamon stick, or candy cane. Sprinkle lightly with cinnamon (about 1/8 teaspoon per serving). Makes about 24 (6-ounce) servings.

Nutrition Facts
Calories 224, Total Fat (g) 11, Saturated Fat (g) 7, Monounsaturated Fat (g) 2, Polyunsaturated Fat (g) 0, Cholesterol (mg) 79, Sodium (mg) 77, Carbohydrate (g) 26, Total Sugar (g) 22, Fiber (g) 0, Protein (g) 5, Vitamin A (DV%) 0, Vitamin C (DV%) 2, Calcium (DV%) 17, Iron (DV%) 1, Percent Daily Values are based on a 2,000 calorie diet
6. Green Beans with Limes

Start to Finish: 30 minutes

1  lb. fresh green beans, cut into 2-inch pieces (4 cups)
1  Tbsp. cooking oil or olive oil
1  lime
Directions1. In a large skillet cook green beans in hot oil over medium heat for 18 to 20 minutes until crisp-tender and lightlybrowned, using a spatula to gently lift beans occasionally to prevent them from sticking. Meanwhile, shred 1 teaspoon of lime peel. Cut lime in half. Add lime peel to beans. Cook and stir for 1 minute more.

2. Lightly season beans with salt, drizzle with lime juice, and serve immediately.

Nutrition Facts
Calories 66,
Total Fat (g) 4,
Saturated Fat (g) 0,
Monounsaturated Fat (g) 1,
Polyunsaturated Fat (g) 2,
Cholesterol (mg) 0,
Sodium (mg) 67,
Carbohydrate (g) 9,
Total Sugar (g) 2,
Fiber (g) 4,
Protein (g) 2,
Vitamin A (DV%) 0,
Vitamin C (DV%) 35,
Calcium (DV%) 4,
Iron (DV%) 6,
Percent Daily Values are based on a 2,000 calorie diet

Herbed Monkey Bread


1 stick butter melted, plus 1/4 cup melted butter, plus more for pan
1 cup grated Parmesan, plus more for sprinkling
2 teaspoons dried Italian seasoning
2 packages biscuits


Preheat oven to 350 degrees F. Lightly butter a 12-cup Bundt pan; set aside.
In a small bowl, combine cheese and Italian seasoning.
Roll each individual biscuit into a ball. Dip each piece in the 1 stick of melted butter, then coat with the cheese mixture. Place dough into prepared pan; overlapping will occur. Bake bread, 30 to 35 minutes. Cover with aluminum foil during the last 10 minutes of baking to prevent excess browning, if needed.
Let cool in pan, 10 minutes; invert bread onto a serving plate. Drizzle remaining 1/4 cup melted butter on top and sprinkle with grated Parmesan.

Servings: 10 servings
Prep Time: 10 min
Cook Time: 35 min
Difficulty: Easy

Source: Grace & Norma
8. Holiday Raspberry Champagne 

Start to Finish: 2 minutes

1/2  cup chilled champagne
1/2  cup raspberry syrup
  Fresh or frozen raspberries

1. In a champagne glass combine chilled champagne and raspberry syrup. Garnish with raspberries. Makes 1 serving.
9. Slow Cooker Shredded Beef Nachos

Slow-cooking works great for shredding beef, a traditional Mexican technique, for these nachos, with cheese, salsa, and easy packaged seasonings.

Prep Time: 15 Min
Total Time: 9 Hr 15 Min
Makes: 12 servings

1 (3-lb.) boneless beef chuck roast, trimmed of fat
1 (1 oz) pkg. Old El Paso® Taco Seasoning Mix
2 garlic cloves, minced
3 tablespoons brown sugar
10 oz. restaurant-style tortilla chips
4 oz. (1 cup) shredded colby-Monterey Jack cheese blend
3/4 cup sour cream
3/4 cup Old El Paso® Thick 'n Chunky salsa
1/4 cup sliced green onions
1/4 cup sliced ripe olives
2 tablespoons chopped fresh cilantro

DIRECTIONS:1. Place beef roast in 3 1/2 or 4-quart slow cooker. Sprinkle taco seasoning mix, garlic and brown sugar over beef.
2. Cover; cook on Low setting for 8 to 9 hours.
3. Just before serving, place all topping ingredients in individual serving dishes. Remove beef from slow cooker; place on large plate. Shred beef with 2 forks; return to slow cooker and mix well.
4. To serve, have guests place chips on serving plates; spoon 1/3 cup beef mixture onto chips. Top nachos with desired toppings. Beef mixture can be held on Low setting for up to 2 hours.

NUTRITION INFORMATION:1/12 of Recipe without Toppins: Calories 425 (Calories from Fat 225); Total Fat 25g (Saturated Fat 9g); Cholesterol 90mg; Sodium 480mg; Total Carbohydrate 22g (Dietary Fiber 2g, Sugars 8g); Protein 28g Percent Daily Value*: Vitamin A 14%; Vitamin C 2%; Calcium 12%; Iron 20% Exchanges: 1 1/2 Starch; 3 1/2 Lean Meat; 2 1/2 Fat Carbohydrate Choices: 1 1/2 
*Percent Daily Values are based on a 2,000 calorie diet.
10. Slow-Cooked Jambalaya-Style Red Beans and Rice

Jambalaya shrimp and sausage perk up a hearty slow-cooked meal.

Prep Time: 30 Min
Total Time: 8 Hr 30 Min
Makes: 8 servings

1 medium onion, chopped
3/4 lb boneless skinless chicken thighs, quartered
1 clove garlic, finely chopped
1 green bell pepper, chopped
2 dried bay leaves
1 can (15.5 oz) Green Giant® red beans, drained, rinsed
1 can (6 oz) tomato paste
2 cups Progresso® diced tomatoes, undrained (from 28-oz can)
1/2 teaspoon salt
1 package (12 oz) frozen cooked deveined peeled small shrimp, thawed
1/2 lb cooked kielbasa or Polish sausage, halved lengthwise, cut into 1-inch slices
4 cups uncooked instant white rice
4 cups water
Red pepper sauce, if desired

DIRECTIONS:1. In 4- to 6-quart slow cooker, layer all ingredients in order listed, except shrimp, sausage, rice, water and pepper sauce.
2. Cover; cook on Low setting 6 to 8 hours.
3. About 10 minutes before serving, gently stir shrimp and sausage into chicken mixture. Remove and discard bay leaves. Increase heat setting to High; cover and cook 5 to 10 minutes longer or until shrimp and sausage are hot.
4. Meanwhile, cook rice in water as directed on package. Serve meat mixture over rice. Serve with pepper sauce.

NUTRITION INFORMATION:1 Serving: Calories 440 (Calories from Fat 110); Total Fat 12g (Saturated Fat 4g); Cholesterol 130mg; Sodium 900mg; Total Carbohydrate 56g (Dietary Fiber 5g, Sugars 4g); Protein 28g Percent Daily Value*: Vitamin A 20%; Vitamin C 30%; Calcium 8%; Iron 30% Exchanges: 3 1/2 Starch; 3 1/2 Other Carbohydrate; 2 1/2 Lean Meat; 1/2 Fat 
*Percent Daily Values are based on a 2,000 calorie diet.


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