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Wednesday, December 24, 2014
Wishing You Happy Holidays!

Tuesday, December 23, 2014
Corn Bread Dressing
Corn Bread Dressing (Jiffy)
Make ahead of time 1 box of Jiffy Cornbread
½ Cup butter or margarine
1 Cup chopped onion
1 Cup chopped celery
1 Cup chopped Bell pepper
2 eggs lightly beaten
4 slices of TOAST
1 CAN CREAM OF CELERY SOUP
½ teaspoon poultry seasoning
½ teaspoon black pepper (To Taste)
1 1/4 Teaspoon Sage
½ teaspoon salt
½ cup of chicken broth
2 tablespoons olive oil
Sauté onions, celery and bell peppers in approximately 2 tablespoons of olive oil until tender.
In a large bowl Mix cornbread, and seasonings. Add Sauté vegetables, cream of celery soup, butter, 4 slices of toast and chicken broth as needed tossing lightly until well blended. Add beaten eggs last. (Remember Season to Taste—Before adding eggs)
Pour into a greased baking dish.
Bake in greased baking dish or pan in a Preheat oven at 350º for approximately 45 minutes until golden brown.
Serving suggestion: Great with Baked Chicken, Turkey or Duck.
VARIATIONS:

Saturday, December 13, 2014
Powdered Sugar Box Pound Cake
1 ½ Cups of butter or margarine =(3 sticks)
1 lb. BOX Confectioners Sugar
6 large eggs
2 ½ cups all-purpose flour
1 teaspoon vanilla extract
1 tablespoon of lemon juice
Preheat oven to 350º Grease and flour a 10 inch angel food cake pan.
In a large bowl using an electric mixer, thoroughly beat the butter/margarine until mixed well and then and in powdered sugar and beat until fluffy. Add eggs one at a time beating well after each.
Add flour in sections mixing each section of flour thoroughly.
Beat in vanilla and lemon juice.
Pour into a greased & floured 10 inch pan Angel Food Cake pan
Bake for approximately 45 to 55 minutes. - can insert a toothpick into center if it come out clean it is done.
Let cool completely and then decorate with sprinkle powder sugar on top.
Serving suggestion: Serve a with a scoop of your favorite ice cream and berries.

Sunday, December 7, 2014
The Best Pecan Praline Sauce!
Pecan Praline Sauce
Ingredients:
¼ Cup Honey
1 ½ Cups Water
2 Cups brown sugar
2 Cups pecan pieces
½ teaspoon vanilla extract
Mix: All ingredients in saucepan cook on medium heat stirring constantly until mixture thickens.
Serve immediately.
Great over ice cream.

Sparkling Cosmopolitan Punch!
(Alcoholic-Punch)
Ingredients:
4 Cups Cranberry Juice
1 Liter Ginger Ale
1 cup of Vodka (to taste)
Garnish: Sliced limes, lemons, oranges.
Need: Standard Size Punch Bowl fill about ¼ fill with ice
Pour in 4 Cups of Cranberry Juice, Ginger Ale & 1 cup vodka over the ice mix well.
Standard Size Punch Bowl 8 quarts/punchbowl= 32 cups/punchbowl

OLD FASHION POUND CAKE RECIPE!
1 Cup sugar
6 large eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 Cup of evaporated milk
1 teaspoon vanilla extract
1 teaspoon lemon extract
Preheat oven to 325º Grease and flour a bundt pan In a large bowl beat butter until cream; gradually add sugar and beat until fluffy. Add eggs one at a time beating well each time. Sift together the flour and baking powder—then add it to the butter & sugar mixture, one cup at a time beat well after each cup add milk as required up to the 1 cup milk total. Stir in the extracts.
Pour into greased and floured bundt pan. Bake for approximately 1 ½ hours - can insert a toothpick into center if it come out clean it is done.
Serving suggestion: Serve a Slice of Pound Cake with Fresh sliced Strawberries. Notes: A bundt pan is a round-bottomed, heavily-constructed, tube pan with decorative, fluted sides and bottom. The design makes it ideal for dense cakes, like pound cakes and coffeecakes, that upon baking take on the attractive design of the pan without sticking when the cake is removed

The Three Kings

