Christmas Wassail

This recipe comes from the West Hills Baptist Church cookbook.  I served at this Knoxville, TN church right out of seminary, and use a lot of recipes from their cookbook.  This is a nice, warm Christmas drink that can be kept warm on the stove during a Christmas party and it makes the house smell so good!

CHRISTMAS WASSAIL

2 quarts apple cider

23 oz. pineapple juice

6 oz. frozen orange juice, thawed + 2 1/2 cans water

1 container of red hots

2 sticks cinnamon, broken

1/2 c. sugar

squirt of lemon juice

lemon and orange slices

Heat liquids together in large pot on medium heat.

Stir in sugar and red hots until dissolved.

Add cinnamon sticks.

Let mixture simmer for 30-60 minutes

Remove cinnamon sticks and add lemon and orange slices.

Turn down stove to low and serve.

Sun-Dried Tomato Tartlets

I can't even begin to describe how great these little appetizers are.  I found the recipe in the Dinner Doctor cookbook and have made them four times in the last month.  They are always a huge hit, and I always get asked the recipe for these delicious snacks.

TOMATO, BASIL, PARMESAN TARTLETS

4 packages (2.1 oz. each) frozen miniature phyllo shells

12 oz. cream cheese, room temperature

2 C.  mozzarella cheese, shredded

½ c. parmesan cheese, grated

2 large eggs, lightly beaten

1 c. drained oil-packed sun-dried tomatoes, chopped

1 c. fresh basil, chopped

2 cloves garlic, minced

Black pepper

Divide frozen phyllo shells between 2 baking sheets and set aside.

Place cream cheese, mozzarella, parmesan, eggs, sun-dried tomatoes, basil and garlic in a mixer.

Blend until ingredients come together and are well combined..

Season the mixture with pepper to taste.

Place a teaspoonful of the mixture in each phyllo shell.

Bake the tartlets at 350 degrees until the cheese mixture bubbles and the shells are crisp and golden brown, 8-10 minutes.

Remove the baking sheets from the oven and serve tartlets warm.

Brown Sugar Pound Cake & Sweetened Whipped Cream

A few years ago my mother-in-law gave me this Christmas wreath mold, and I've been searching for the perfect pound cake recipe to fill it with.  I've tried others, but finally discovered just the right recipe!  This brown sugar pound cake is very good (especially warm), and the whipped cream with it just makes it even better.

 BROWN SUGAR POUND CAKE

1 c. packed brown sugar

2 sticks butter

4 eggs

1 tsp. vanilla extract

1 3/4 c. all purpose flour

1/2 tsp. baking powder

1/4 tsp. salt

Grease and flour pan

In a large bowl, beat sugar and butter until fluffy.

Beat in eggs one at a time.

Add vanilla.

In a separate bowl, combine flour, baking powder and salt.

Gradually add to sugar mixture.

Pour batter into pan.

Bake at 350 for one hour.

Remove from pan and turn out on rack to cool.

SWEETENED WHIPPED CREAM

1 c. heavy cream

2 T. granulated sugar

1/2 tsp. vanilla

Combine cream, sugar and vanilla in a chilled mixing bowl.

Beat on medium-high speed until soft peaks form.

Serve immediate or refrigerate for up to 2 hours.

  

Pasta Salad with Salami & Mozzarella

I can't remember where I got this recipe, but it's a nice, fresh-tasting pasta salad.

PASTA SALAD WITH SALAMI & MOZZARELLA

2 c. gemelli pasta

2 c. chopped spinach

1 c. grape tomatoes, halved

4 oz. fresh mozzarella, cut in pieces

2 oz. salami, cut in pieces

3 T. EVOO

1 T. white wine vinegar

1/2 tsp. salt

1/4 tsp. pepper

Cook pasta.

Drain and rinse under cold water.

Toss in large bowl with spinach, tomatoes, mozzarella and salami.

Whisk together olive oil, white wine vinegar, salt and pepper.

Drizzle salad with vinaigrette before serving.

Ham & Cheese Skewers

This is an incredibly simple appetizer that is often a hit at parties, and I'm betting kids would enjoy this too.  I think the piece of apple adds something special to what would otherwise just be ham and cheese!

HAM & CHEESE SKEWERS

1/2 lb. sliced ham

5 oz. Swiss cheese

1 large Gala apple, sliced

1 bunch arugala or spinach

skewers or large toothpicks

Cut ham into pieces.

Break cheese into pieces.

Cut apple slices into thirds.

Thread cheese, apples, leave and ham onto skewers.

Assemble 1 hour ahead and cover with a damp towel.

Serve with Dijon mustard.

Mini Caprese Bites

Oh boy!  These are tasty appetizers that are easy to make and tend to disappear quickly!

MINI CAPRESE BITES

8 oz. fresh mozzarella cut into 1/2 inch cubes

1 pint grape tomatoes, halved

1/4 c. EVOO

2 T. balsamic vinegar

1/4 tsp. salt

1/4 tsp. pepper

Fresh basil leaves, sliced thinly

Thread 1 tomato half, 1 piece of cheese,  small slice of basil, and other tomato half on skewer.

Place skewer in shallow serving dish.

Whisk oil and next 3 ingredients.

Drizzle oil mixture over skewers.

Sprinkle with salt and pepper.

Herb-Crusted Pork

I've had this recipe for many years, but I have no idea where it came from. It's quite easy and very tasty.  I often make it during the winter because it fills the house with the wintry smells of basil and thyme.

HERB-CRUSTED PORK

1/2 c. dry breadcrumbs

1/3 c. fresh basil, chopped

3 T. EVOO

1 T. freshly ground pepper

1 tsp. salt

3 T. fresh thyme, chopped

1 1/2 lb. pork tenderloins (I often make one large one, or two small)

Stir together breadcrumbs and next 5 ingredients.

Moisten tenderloins with water.

Press crumb mixture over tenderloins and place on roasting pan rack.

Bake at 425 for 25 minutes until thermometer reads 145-150.

Remove from oven and let pork rest on pan until thermometer reads 160.

Spaghetti a la Philly

I saw this recipe on the inside of a cream cheese box and thought that it looked tasty, so I gave it a try.  It was quite tasty, and I'll definitely add cream cheese to my spaghetti sauce again!

 

SPAGHETTI A LA PHILLY

1/2 lb. spaghetti, uncooked

1 lb. extra lean ground beef

1 jar spaghetti sauce

4 oz. cream cheese, cubed

2 T. parmesan cheese, grated

Cook spaghetti noodles and drain.

Brown mean in large skillet; drain.

Return meat to skillet.

Stir in sauce and cream cheese.

Cook on low heat 3-5 minutes or until sauce is well blended and heated through; stir frequently.

Add spaghetti to sauce; mix lightly.

Top with parmesan cheese.

Nutty Fingers

I am actually not a huge fan of these cookies, but my mom loves them, and I make them for her each Christmas.  This is my dad's recipe, and they're very easy to make.

NUTTY FINGERS

1 stick butter

5 T. powdered sugar

1 tsp. vanilla

1 c. flour

1 c. chopped pecans

Cream butter.

Add sugar and vanilla.

Work flour in gradually.

Add pecans.

Make into roll cookies (I make "fingers" like the title indicates, but you could also make balls.)

Cook at 375 for 8-10 minutes

Roll in powdered sugar.

Sausage Balls

Sausage balls are one of my favorite winter treats.  My dad has passed on this recipe to me.  I often change up the heat of the sausage I include depending on who will be eating these.  Usually a hotter sausage is a little bit tastier.

SAUSAGE BALLS

1 lb. sausage

1 c. cheddar cheese

2 c. Bisquick

Mix ingredients and roll into balls.

Place on parchment paper on a baking sheet.

Bake at 350 for 12-15 minutes.

Snickerdoodle Pinwheel Cookies

These are pretty much my favorite cookie ever. 

I really only make them during Christmas, but that's just because I initially discovered them in a cookbook of Christmas cookies.  Although these are truly homemade- start to finish- cookies, the only time-consuming part is rolling the dough and letting it chill.  It looks like a lot of instructions, but none of them are difficult.

The great thing about these cookies is that the dough can be in the fridge for days and it can be used like slice and bake dough- making as many cookies as you want at a time.

Confession:  I have been known to eat these as "breakfast cookies!

SNICKERDOODLE PINWHEEL COOKIES

1/3 c. sugar

1 T. cinnamon

1/2 c. butter, softened

3 oz. cream cheese, softened

1 c. sugar

1/2 tsp. baking powder

1 egg

1 tsp. vanilla

2 2/3 c. all-purpose flour

1 T. butter, melted

Combine the 1/3 c. sugar and cinnamon; set aside.

Beat 1/2 c. butter and cream cheese.

Add 1 c. sugar and baking powder; beat until combined.

Beat in egg and vanilla until combined.

Beat in flour (I do about 1/3 c. at a time)

Cover and chill dough until easy to handle (15-30 minutes)

Divide dough in half

Roll half dough on waxed paper into 12x8 rectangle

Brush dough with half of melted butter

Sprinkle with 2 T cinnamon-sugar mixture.

Roll dough (from short side) using waxed paper as guide.

Pinch to seal edges

Repeat with rest of dough, butter and cinnamon-sugar.

Roll each roll in remaining cinnamon-sugar.

Wrap in waxed paper.

Chill for 4-24 hours until firm enough to slice.

Cut rolls into 1/4 inch slices.

Place slices on cookie sheet

Bake at 375 for 8-10 minutes (They will look light on top, but will be brown on bottom.).

Cool on cookie sheet for 1 minute.

You can let these cool, but they are really great warm, fresh out of the oven.