This issue "Christmas Special" 12-17-2012

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1-6.  World's Easiest Christmas Dinner -
7. Christmas Morning Casserole
8. Frosty the Cheeseball
9. Candy Cane Cocktails
10. Orange Marmalade Glazed Roast Turkey and Sourdough Stuffing
11. Potato Latkes With Nutmeg
12. Slow Cooker Perfect Pumpkin Cake

1-6. World's Easiest Christmas Dinner -

Christmas dinner doesn't have to be a lot of work — we've got all the shortcuts you need to get a home-cooked, delicious dinner on the table in a jiffy. Spend more time with the gang, and less time in the kitchen — all thanks to this super-easy Christmas dinner menu!

Main Dish:
Pineapple Baked Ham
Garlicky Buttered Green Beans
Nothing-To-It Sweet Potatoes
Mushroom Charlotte
Something Sweet:
Skillet Cherry Cobbler
Chocolate Hazelnut "Torte"

1. Pineapple Baked Ham

The pineapple has long been a symbol of "welcome," and nothing is more welcoming than this home-style canned ham we coat and bake with a tangy pineapple and brown sugar glaze.

Serves: 4
Cooking Time: 1 hr

What You'll Need:
1 three-pound canned ham
1 (4-serving size) package pineapple-flavored gelatin
1/2 cup packed light brown sugar
2 teaspoon water

What To Do:
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. Place the ham in the baking dish.
In a small bowl, combine gelatin mix, brown sugar, and water; mix well until a paste forms and spread over the top of the ham.
Bake 1 hour, or until heated through, basting occasionally with the pan juices. Slice and serve.

It's easy to make a nice sauce to serve along with the ham. Just heat some pineapple preserves in a small saucepan until melted.
2. Garlicky Buttered Green Beans
These green gems are super easy, super quick, and super tasty! You want to get 'em in and out of the pot fast to maximize true color, texture, and nutrients.

Serves: 6
Cooking Time: 15 min

What You'll Need:
3/4 cup water
1 1/2 pounds fresh green beans, trimmed
1/4 cup butter
1 large garlic clove, minced
Salt and pepper to taste

What To Do:
In a large saucepan, bring water to a boil; add beans. Cover, reduce heat, and simmer 10 to 12 minutes or until crisp-tender, stirring occasionally. Drain beans and set aside.
Return saucepan to heat. Melt butter in saucepan; add garlic and saute 30 seconds. Add beans, salt, and pepper; toss to coat beans. Serve immediately.

3. Nothing to It Sweet Potatoes
There's nothing to this quick and easy recipe for Nothing to It Sweet Potatoes. Whether we use canned sweet potatoes or yams, this three ingredient go-along will take your taste buds on a tasty trip.

Serves: 6
Cooking Time: 5 min

What You'll Need:
2 (29-ounce) cans sweet potatoes or yams, drained and mashed
2 tablespoon fresh orange juice
2 tablespoon butter

What To Do:
In a soup pot, combine all ingredients over medium heat; mix well.
Cook  5 to 7 minutes, or until smooth and heated through, stirring occasionally.
Serve immediately or transfer to a serving dish, cool, then cover and chill. Rewarm in a 325 degree F. oven for about 30 minutes before serving.
How about adding an extra touch of sweetness by stirring in a tablespoon or two of brown sugar and a sprinkle of cinnamon?

4. Mushroom Charlotte

Grace your holiday (or any) dinner table with a side dish that's a little different and a little lighter, too. Best of all, even though our Mushroom Charlotte is elegant, it's oh-so-easy to make!

Serves: 8
Cooking Time: 25 min

What You'll Need:
1 pound orzo pasta, cooked and drained
2 tablespoon butter or margarine, melted
1 (4-ounce) can sliced mushrooms or mushroom stems and pieces, drained
2 envelopes (2-ounce box) onion soup mix

What To Do:
Preheat oven to 350 degree F.
Place drained, cooked pasta in a large bowl; stir in melted butter. Add mushrooms and onion soup mix; mix well.
Place in a 10-inch Bundt or tube pan and bake 25 to 30 minutes, or until heated through. Carefully invert onto a serving platter. Serve immediately.
Fill the center with a bunch of curly parsley to add nice color to your table.
This reheats well, so don't worry if you have leftovers!

5. Skillet Cherry Cobbler

All you need is 20 minutes and 5 ingredients to whip up the cherry cobbler of your dreams. Warm, gooey, and satisfying, this Skillet Cherry Cobbler will be a favorite for all seasons.

Serves: 8
Preparation Time: 10 min
Cooking Time: 15 min

What You'll Need:
2 (21-ounce) cans cherry pie filling
1/4 cup sugar
1/2 teaspoon ground cinnamon
1 (10.2-ounce) package refrigerated buttermilk biscuits (5 biscuits), each biscuit cut into 6 pieces
2 tablespoon butter, melted

What To Do:
Preheat oven to 375 degrees F.
In a cast iron skillet, heat the cherry pie filling over medium heat until hot.
Meanwhile, in a large bowl, combine sugar, cinnamon, biscuit pieces, and butter; mix until evenly coated. Place mixture over cherry pie filling.
Bake 15 to 20 minutes, or until golden.
6. Chocolate Hazelnut "Torte"

Take a no-bake shortcut and build a fancy looking and tasting dessert torte from store-bought frozen pound cake frosted with healthy chocolate hazelnut spread. one has to know how easy it was!

Serves: 10
Preparation Time: 20 min
Cooking Time: 5 min

What You'll Need:
1 (16-ounce) frozen pound cake
1 (13-ounce) jar chocolate hazelnut spread
1 cup semi-sweet chocolate chips
1 cup heavy cream

What To Do:
Horizontally slice frozen pound cake into 4 layers. Place bottom cake layer on a cooling rack over a baking sheet. Spread with a thin layer of chocolate hazelnut spread, then place another cake layer on top. Repeat with remaining layers and spread.
Place chocolate chips in a medium bowl.
In a small saucepan over medium heat, bring cream to a boil, stirring constantly. Pour over chocolate chips and stir until mixture is smooth. Let cool 15 to 20 minutes, or until ganache begins to thicken slightly.
Starting at one end, slowly pour ganache over entire cake until well coated. Refrigerate until ready to serve.

Chocolate hazelnut spread can usually be found alongside the peanut butter in most supermarkets.
We're thinking that a nice hot drink would wash this down beautifully! Why not try a warm mug of our Citrus Tea  or a steamy cup of our Mocha Cafe au Lait.
7. Christmas Morning Casserole

This has been a Christmas morning treat in our house for many years. Because you can make it the night before, it is perfect for Christmas.

6 eggs, slightly beaten
1 C. cheddar cheese, shredded
1 tsp. dry mustard
1 lb. pork sausage, browned and drained
1 C. biscuit baking mix
2 C. milk
1 tsp. oregano

Mix all ingredients and pour into a 13x9 baking dish. Cover and refrigerate overnight. Bake uncovered in 350-degree oven for 1 hour.

Source: Recipe4Living
8. Frosty the Cheeseball

Celebrate the season with this whimsical cheeseball, “Frosty the Cheeseball.” Easily assemble this eye-catching and yummy cheeseball that puts make ahead appetizer recipes to shame. And it looks a lot like your favorite snowman…Frosty!

Preparation Time: 15 min

2 (8-ounce) packages cream cheese, softened
1 (3-ounce) container real bacon bits
1 1/4 cups finely chopped walnuts
1/4 cup mayonnaise
2 scallions, finely chopped
1/2 cup chopped fresh parsley
1 tablespoon prepared white horseradish
1/4 teaspoon crushed red pepper
In a large bowl, combine all the ingredients; mix well.
Divide the mixture into three balls: one small, one medium, and one large. Arrange the balls on a serving platter in a line to form a snowman lying down.
Serve, or cover and chill until ready to serve.
Makes about 3 cups.
Serving Tip:
It's fun to garnish this with sliced black olives for the eyes and mouth, a baby carrot for the nose, red bell pepper triangles for buttons, and pretzel sticks for arms, but feel free to use any of your favorite edible delights.

9. Candy Cane Cocktails
A perfect holiday cocktail.

Serves: 8
Cooking Time: 10 min

4 cups watermelon puree
1 cup pomegranate juice
1 large box cherry flavored gelatin
8 shots peppermint liqueur

In large bowl or pitcher, stir watermelon puree, pomegranate juice and a heaping tablespoon of the cherry gelatin. Chill.
In two plates, place some water and remaining dry gelatin in an even layer, separately.
Rim 8 champagne glasses with cherry gelatin. Dip in water and then in saucer with gelatin.
Pour a shot of peppermint liqueur into each glass, top off glasses watermelon mixture.
Serve immediately.

10. Orange Marmalade Glazed Roast Turkey and Sourdough Stuffing
Change up your usual turkey dinner with this Orange Marmalade Glazed Roast Turkey and Sourdough Stuffing. The recipe is traditional enough for Thanksgiving but fruity enough for a perfect summery meal.

Serves: 15
Preparation Time: 20 min
Cooking Time: 15 min

3/4 cup orange juice
3/4 cup orange marmalade
1 tablespoon honey
20 pounds turkey
2 teaspoon salt
2 teaspoon pepper
2 teaspoon savory
2 teaspoon sage
1/2 cup butter, melted
2 pears, cored and thinly sliced
1 large onion, thinly sliced
1 celery stalk, thinly sliced
3/4 cup chicken broth
5 tablespoon flour
Salt and pepper

Combine orange juice, marmalade and honey in heavy saucepan. Bring to a boil. Reduce heat and simmer until thickened, stirring occasionally.
Preheat oven to 375 degrees F. Rinse turkey in and out; pat dry.

Combine salt, pepper, savory and sage in small bowl. Rub some inside bird. Mix remaining mixture with melted butter and brush over turkey.

Arrange the pears, onion and celery on bottom of roasting pan. Place turkey atop pears and vegetables. Tie legs together.
Roast turkey 45 minutes, then reduce heat to 350 degrees F and roast 1 1/2 hours, basting occasionally with pan juice. Brush 1/3 of glaze over turkey.

Continue roasting until meat thermometer inserted in thickest part of thigh registers 175F, basting occasionally with remaining glaze, about 45 minutes.

Transfer turkey to platter. Tent with foil while making gravy. Strain pan juices, reserving 1 cup pear and vegetable mixture.

Degrease juices, reserving 5 tablespoons fat. Pour pan juices into measuring cup and add enough broth to measure 3 3/4 cups. Heat reserved 5 tablespoons turkey fat in large saucepan over medium heat.

Add flour and cook until just beginning to color, stirring constantly. Add pan juices and bring to a simmer, whisking constantly. Cook until gravy is thick enough to coat back of spoon, stirring frequently, about 10 minutes.

Puree 1 cup reserved pear and vegetable mixture with gravy in processor. Return to saucepan. Season with salt and pepper and bring to a simmer.

Herbed Sourdough, Smoked Turkey Bacon and Celery Dressing:
1-pound loaf sourdough bread, bread cut into 1 inch pieces
4 ounces thick turkey bacon slices, cut into 1/2 inch pieces
1/4 cup margarine
1 large onion chopped
1/4 large celery bunch with leaves, cut into 1/4 inch pieces
2 garlic cloves minced
1 1/2 tablespoons minced fresh sage
1 teaspoon savory
1 teaspoon thyme
2 large pears, cored, cut into 1/2 inch pieces
1/4 cup minced fresh parsley
2 1/4 cups broth
2 tablespoons dry Sherry
salt and pepper

1. Preheat oven to 300 degrees F. Butter 9" x 13" x 2" baking dish. Place bread on baking sheet. Bake until dry to touch and golden brown, about 20 minutes. Cool and put in large bowl.

2. Cook bacon in cast iron skillet over medium high heat just until beginning to brown. Pour off all but 1 tablespoon drippings from skillet; reserve bacon in skillet.

3. Add butter and stir until melted. Add onion and celery and saute until almost tender.

4. Add garlic and herbs and saute about 3 minutes.

5. Mix in pears and parsley. Dump over bread cubes. Add broth and Sherry and toss. Season with salt and pepper. Transfer to casserole. Cover with foil. Bake in a 350 degree F oven for 1 hour.

11. Potato Latkes With Nutmeg
If you're looking looking for latke recipes and want something with a different kick, Potato Latkes With Nutmeg are a great choice. This latkes potato recipe is a variation on the traditional latke ingredients and is sure to be a hit this Hannukah.

2 large onions
2 pounds potatoes
pinch nutmeg
2 eggs, beaten
2 tablespoon flour

Chop onions.
Cook in oil until wilted.
Grate potatoes and place in a colander to dry or dry them in batches between your hands. (Don't leave them long or they may darken.)
Mix together onions, potato, oil, salt, pepper, nutmeg, eggs, and flour.
Heat a pan with 4 tablespoons of oil.
Drop potato mixture by tablespoons and flatten each latke as you drop them.
Cook until golden then turn to brown the other side.
Remove to paper towels.
Serve at once.

12. Slow Cooker Perfect Pumpkin Cake

It doesn't get much easier or more perfect for the season then this Slow Cooker Perfect Pumpkin Cake. With the flavors of cinnamon, nuts and dates this is not only one of the best cake recipes, it's also one of the best slow cooker dessert recipes.

Cooking Time: 3 hr 30 min

1/2 cup granulated sugar
1/2 cup dark brown sugar
1/2 cup cooking oil
2 eggs, beaten
1 cup cooked pumpkin
1 1/2 cups flour, sifted
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon baking soda
1 cup chopped nuts
1/2 cup raisins or chopped dates

Cream sugars and oil. Add eggs and pumpkin and mix well. Sift dry ingredients together and add to pumpkin mixture. Add nuts and raisins.
Pour batter into well-greased and floured 2-pound. coffee can. Place in slow cooker and cover top of can with half dozen paper towels.
Place lid on cooker and bake on high for 2 1/2 to 3 1/2 hours.
Resist temptation to take lid off slow cooker to check progress of cake. This lets out a tremendous amount of heat.
Cake is done when toothpick inserted in center comes out clean.



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A CraftELady Mailing
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