season sampler

High Point Enterprise • Season Sampler 2010 1

SeasonSampler2010

ADVERTISING DIRECTORLynn Wagner

ADVERTISING SALES MANAGERElizabeth Hyde

ADVERTISING SALES REPRESENTATIVES

Annissia BealRoger BoydSusan ChildressKim HayesSandy SouthardsDonna PrawelAmy Lofl in Amy Reed

COVER AND DESIGNMary Leslie English

PhotographySonny Hedgecock

210 Church Ave., High Point, NC 27262

Appetizers ............................. 5

Beverages .............................. 5

Breakfast ............................... 5

Desserts ................................10

Meats ..................................... 8

Salad ...................................... 6

Side Dishes ............................ 7

Soups ..................................... 6

Thanks to all of our loyal readers who submitted recipes to the Season Sampler. We hope you enjoy this collection of dishes that will

surely become your favorites too!

on the cover...Cream Cheese Bourban Pound Cake

Submitted by Bernice BrileySee page 8 for recipe

Palladium Shopping CenterNext to Palladium Cinemas

336-905-7051

Apron Gift Set. adorable recipe box

High Point Enterprise • Season Sampler 20102


(StatePoint) Holiday entertain-ing can be impressive and deli-cious without stress or mess.

With a few twists, you can make decorations sparkle with minimal hassle. And your food easily can be made more fes-tive by incorporating fl avor-ful nuts, creamy cheeses and seasonal fruits.

When it comes to dressing up holiday decor, simple fl ourishes can impart big wow factor. Try fi lling wine glasses with differ-ent stones or glass pieces and inserting a tea light in each. Placed around the room, these impart a sophisticated glow. An easy, elegant centerpiece can be created with multicol-ored glass ornaments in a clear bowl, fi nished with holiday greenery.

On the food front, opt for col-orful choices that are healthy and natural yet fl avorsome and festive.

“More than ever, our friends and family want to enjoy delicious fl avors without over-indulging” suggests Josh Schroeter, co-founder of Sahale Snacks, a producer of healthy, all-natural snack foods. “Unique and satisfying fl avor combinations will excite the palate and make guests feel special without tipping the sugar, salt and fat content over the top.”

Here are some food ideas to make your seasonal offerings the most tantalizing in town, without wreaking havoc on your budget:

• Small and Splashy: Party go-ers are increasingly concerned about portion control, and it’s easy to help them out with simple, show-stopping ap-petizers. Guests will do double takes when they see fresh fi gs split at the top and fi lled with soft, whipped goat cheese and

sprinkled with Pomegranate Cashews. Or pile a tray high with tiny tea sandwiches full of chicken salad studded with celery and pecans.

• Cheese at the Ready: Don’t know when guests might drop by? Keep a selection of cheeses and nuts on hand. To make an easy cheese platter, choose three kinds of cheeses: one creamy (like brie or camem-bert), one aged (like manchego or English cheddar) and one unlike the others (blue, goat or sheep’s milk cheese). Embel-lish it with Tuscan Almonds or dried fruits and you’re done.

• Spectacular Salads: A few bags of pre-washed salad greens make it easy to toss to-gether a salad you can quickly adorn with special touches. For example, spinach or any winter greens can be combined with a handful of Sahale Snacks Valdosta Pecans with dried cranberries to impart some sparkling fl avors. And a light balsamic dressing will complete this tasty, healthful side dish.

• Just Desserts: An all-dessert party is sure to impress. As-semble pears, apples, persim-mons, fi gs, nut and cheese dessert platters, adding dark chocolate squares. Try this tasty combination: a triple cream brie paired with chocolate squares chocolate, persimmons or orange slices and Pomegran-ate Cashews or Honey Almonds with Sea Salt. You can save money by buying these nut blends at stores like Wal-Mart, supermarkets and club stores.

For more celebratory holiday ideas and recipes, visit www.sahalesnacks.com, or facebook.com/sahalesnacks.

By simply adding some person-al touches, you can make the occasion more memorable with minimal hassle to the host!

Holiday Entertaining Tips

To Impress Your Guests


(MS) Sitting down to dinner at a properly set table can be a little anxiety-inducing. What fork to use fi rst? Is this the dessert spoon or is it for soup?

Equally challenging can be the host or hostess in charge of setting the table for a formal dinner. Many people are a bit perplexed as to how to arrange the silverware and other items.

Understanding a few basics of table setting can take the mystery out of this ages-old custom. It can also help everyone feel like a fi ne diner when sitting down to a formal meal.

• Always work from the outside in. That means that the fork on the extreme outside will be the one used for the fi rst course and the same applies to glassware and cutlery.

• Forks appear on the left of the dishes and knives on the right. If a soup spoon is being used, it will be on the far right of the knives.

• Dessert silverware appears above the place setting. The fork prongs will be facing to the right. The dessert spoon will be facing to the left.

• The napkin will be placed on the far left, unless a decorative napkin fold is used. Then the napkin may be placed where the hostess decides.

• If bread and butter will be served, a separate plate and butter knife will be on the table at the top left.

• Plates are stacked according to service. The main course plate will be at the bottom; salad, appetizer and soup bowl will be stacked accordingly on top.

• In terms of beverage glasses, generally the water glass is the largest-rimmed glass and is to the left, while being placed on the right side of the table setting. White wine and red wine glasses will be alongside it.

Table Setting Etiquette

A - Soup bowlB - Appetizer or salad plateC - Service plateD - Water glassE - White wine glassF - Red wine glassG - NapkinH - Fish forkI - Dinner forkJ - Salad forkK - Service knifeL - Fish knifeM - Soup spoonN - Bread and butter serviceO - Dessert spoonP - Dessert fork


Crab Meat DipSubmitted by Mary Jane Comer

12 oz. soft cream cheese2 T. worcestershire1 T. lemon juice2 T. mayonnaise1 small grated oniondash garlic salt1/2 bottle chili sauce6 1/2 oz. fl aked crab meatParsley

Mix together fi rst 6 ingredients and fl atten on a platter like a pancake. Then spread chili sauce over the top and then drained crab meat. Last, sprinkle with parsley. Serve with crackers.

Chilli Cheese Dip Submitted by Connie Worley

1 8oz. pack cream cheese1 can Hormel Chilli with Beans1 8oz. pack of shredded cheeseSalsa (optional)

Layer cream cheese, beans and cheese. Spread Salsa across top (if desired). Microwave until top layer of cheese melts. Serve hot with corn chips.

Taster’s Favorite

Appetizers

Mix and Match Spaghetti Special2 for $10 After 4pm2600 South Main St.

High Point, NC

336-885-8101Corner of South Main & Fraley Road Near Super WalMart

www.peppermillcafe.com

Executive Style Pigs in a BlanketSubmitted by Carl Prawel

1 lb. pork tenderloin1 pkg. large crescent rolls1/2 c. vegetable oilsalt & pepperhoney mustard dipping sauce

Preheat oil in skillet. Thinly slice tenderloin and lightly salt and pepper. Cook 1 min. on each side in skillet on me-dium heat. Remove from pan

and pat dry with paper towel. Preheat oven to 350. Roll out crescent roll dough. Separate and cut dough triangles in half. Place tenderloin piece in middle of crescent and roll up. Place on non greased cookie sheet and bake for 18 to 20 minutes or until tops of rolls are golden brown. Serve with honey mustard dipping sauce.

Breakfast & BeveragesSausage & Egg Breakfast CasseroleSubmitted by Amy Reed

2 lbs of Jimmy Dean Maple Sausage (browned & drained)12 eggs (Beaten)3 cups of Shredded Cheddar Cheese2 cans of 8 count Crescent Rolls

Mix the cheese and eggs (reserve 1 cup of Cheese to cover the top). Spray a 9x13 inch cake pan or butter the pan. Line the pan with the crescent rolls. Layer in the sausage, pour the egg & cheese Mixture over the sausage. Top with remaining cheese. Bake in 350 degree preheated oven for 35-40 minutes. Serves 8-10.

Cinnamon RollsSubmitted by Mary Leslie English

1 package Rich’s frozen roll dough1/2 c. brown sugar1 box vanilla pudding mix (not instant)Cinnamon sugar1/2 stick butter or margarineChopped pecans (optional)

Spray dish with cooking spray. Place frozen dough in dish and sprinkle with brown sugar, dry vanilla pudding mix and then cinnamon sugar. Drizzle melted margarine over dough and chopped pecans. Cover with wax paper and leave out over night to rise. Preheat oven to 350 degrees and cook 20-25 minutes or until light brown. Serve hot!

Diabetic Friendly Russian TeaSubmitted by Amy Reed

1-9oz Jar of Tang (low sugar kind)2 Cups of Slenda1 small package of Lemon Kool-Aid1/2 cup instant Tea

1 tsp of Cinnamon1/2 tsp of Ground Cloves

Mix all ingredients together until well blended. Store in air tight container. Add 4-5 teaspoons of Mixture to 1 cup of boil-ing water for serving individually. Makes 20-25 servings.


Soups & SaladsPea SaladSubmitted by Betty Warren

1 can LeSeur peas1 can white shoepeg corn1 can french style green beans1 large red onion, diced1 large green pepper, diced3 stalks celery, cut in small pieces

Combine ingredients and pour dressing below over mixture after it cools.

Boil and let cool:1 c. sugar3/4 vinegar1/2 c. oil1 tsp. salt1/2 tsp. pepper

Seven Layer SaladSubmitted by Nancy Smith

One layer of shredded lettuceOne layer of diced celeryOne layer of drained green peasOne layer of shredded lettuceOne layer of diced purple onionsOne layer of diced water chestnutsOne layer of shredded lettuceSpread mayonnaise or your favorite dressing on topSprinkle with parmesan cheese

Holiday Cranberry SaladSubmitted by Bernice Briley

1 c. ground new cranberries1 c. sugar1 1/2 pkg. lemon or cherry Jello1/2 c. boiling water1 c. orange juice2 tsp. grated orange rind1 9-oz. can crushed pineapple1/2 c. broken pecans1 c. chopped celery

Mix sugar and cranberries. Let stand several hours. Add the Jello to boiling water and stir until dissolved. Add orange juice and stir. Add cranberries and other ingredients. Pour into mold. Serve on crisp lettuce. Top with mayonnaise.

Chicken SaladSubmitted by Amy Reed

1 lb White Chicken Meat cooked and cubed3-4 Hard boiled eggs, chopped up8-10 Purple (Red) Grapes Quartered2-3 Tbsp of Sweet Pickle Relish1/3 cup Mayo to hold togetherSalt & Pepper to taste

Mix all ingredients together. Service chilled with crackers or sandwich bread.

Cheesy Potato Soup Submitted by Lynn Wagner 3-4 medium size red or russet potatoes, diced small1 medium size Vidalia onion1/4 cup sour cream1/2 stick margarine2-3 tablespoons of self-rising fl our4 cups whole milkCheddar CheeseMozzarella CheeseProvolone Cheese Dice potatoes and onion in sauce pot and cook on medium heat until tender. Turn heat to simmer or low.Add butter - salt and pepper as desired.Make thickening paste with 2-3 tblsp of fl our and 1/4 cup of milk. Stir until smooth and add slowlyto cooked potatoes, stirring til well blended. Add remaining milk slowly, stirring constantly to avoid lumps.Add cheeses to taste. Garnish bowls with parsley.

Vegetable SoupSubmitted by Amy Reed

1 lb. ground beef (browned & drained)4 large potatoes (washed, peeled and cubed)1 can of corn w/liquid1 can of llima beans w/liquid1 cup fresh carrots, washed, peeled and cut in to 1/4 inch discs1-2 cups of tomatoes, diced or stewedSalt & Pepper to taste

Combine everything in a large stock pot. Let cook until potatoes and carrots are tender. Serve with crackers and cheese toast.

Taster’s Favorite

Pasta Salad Submitted by Lacy Cowart

1 12oz. box of Garden Rotini Pasta1 medium onion or green onions2 medium tomatoes1 medium cucumber1/2 c. mayonnaise1/4 c. sweet pepper

Cook pasta, drain and mix all ingredients together.

Shrimp SaladSubmitted by Susan Childress

2 bags frozen baby shrimp 1 box (8 oz.) macaroni, cooked1/4 c. chopped onion 1/4 c. chopped green pepper

Mix together for salad then add for seasoning:1 top lemon juice dash of Tobasco sauce2 large T. salad dressing 2 large T. ketchup

Dressing for FruitSubmitted by Betty Bowling

1/2 container Cool Whip 2 or 3 T. mayonnaiseSprinkle of sugarFinely chopped crystallized ginger

Combine ingredients. Add fruit and let stand in order to absorb the ginger fl avor.


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David Nicoletta’s passion for restaurants started at the young age of 13 when he began his career in the dish pit of a busy New York Restaurant, he worked there for 6 years in every role front and back. “The train restaurant is what started the addiction to this crazy business, but other than my wife and kids, I love nothing more.” He managed several restaurants over the years, all the while attending the New York Restaurant School (Since renamed the Art Institute of New York City) and Adelphi University.

Notably, Dave oversaw operations for LaRosa’s Restaurants in Long Island, Applebee’s and a full service restaurant on the campus of Wake Forest University. Now as Director of Operations and Managing Partner for Giannos he has set his goals high...to be the number 1 restaurant in High Point. Dave is a member of the High Point Kiwanis Club, High Point Chamber of Commerce, and Founder of “Chefs Care” a community based training program that helps teens learn about and prepare for a career in the hospitality fi eld.

He has shared his life and passion for food with Joanne for over 8 years and is proud of his most important job, “Daddy” to Davey, Kaitlyn, and Alexa.

Three Cheese Risotto

1 T. olive oil 1 c. chopped onions Salt and white pepper 6 c. chicken stock 2 tsp. chopped garlic 1 lb. Arborio rice 1 T. butter 1/4 c. heavy cream 1/4 c. grated Parmigiano- 1/4 c. grated Romano Reggiano cheese cheese1/4 c. grated Asiago cheese 2 T. chopped chives

In a large sauté pan, over medium heat, add the olive oil. When the oil is hot, add the onion and season with salt and pepper. Sauté for 3 minutes, or until the onions are slightly soft. Add the stock and garlic. Bring the liquid to a boil and reduce to a simmer. Cook for 6 minutes. Add the rice and simmer for 18 minutes, stirring constantly, or until the mixture is creamy and bubbly. Add the butter, cream, cheese and chives. Re-season with salt and pepper. Simmer for 2 minutes and serve immediately. Serves: 8 to 10 servings

SidesSquash PuffsSubmitted by Nancy Smith

1 c. mashed cooked squash1 egg (beaten)1 tsp. baking powder1/3 c. all purpose fl our1/2 tsp. salt1/3 c. corn meal1 medium onion grated

Cook and drain squash. Add egg and stir well. Combine fl our, corn meal, baking powder and salt, stirring well. Add squash mixture and onion and stir until blended. Drop by tablespoons into hot oil. Cook until golden brown.

Broccoli SlawSubmitted by Betty Warren

This recipe originated in Charlotte and was given to me by my daughter-in-law, Marie.

16 oz. package Broccoli Slaw Mix (fi nd in the pro-duce department at Lowe’s Foods)2 scallions, chopped1 c. salted sunfl ower seeds1/2 c. slivered almonds2 packages Ramen Noodles (chicken fl avor)

Crunch noodles in unopened package. Mix all above ingredients together except fl avor packets in noodles.

Dressing:1/2 c. oil 1/3 c. sugar1/3 c. cider vinegar 2 fl avor packets from noodles

Mix together and pour over slaw. Refrigerate over-night or several hours.

Easy Party Mashed PotatoesSubmitted by Nissy Beal

7 1/2 c. water12 T. (1 1/2 sticks) butter2 tsp. garlic salt2 tsp. onion salt2 (8 oz) packages cream cheese, cubed & softened1 (12 oz) can Evaporated Milk1 (16 oz) container sour cream1 (15.3 oz) package Instant Mashed Potatoes (9 cups)PaprikaCooked bacon, chopped (optional)Chopped fresh parsley (optional)

Heat over to 350. Spray a 13x9 in baking dish with no-stick cooking spray. Heat water, butter, garlic salt & onion salt to a boil. Remove from heat. Add cream cheese, evaporated milk and sour cream, stirring until cream cheese is dissolved. Stir in potato fl akes, mixing until all ingredients are well com-bined. Spread mashed potato mixture into prepared pan. Sprinkle with paprika and bake 1 hour or until bubbling around edges and golden brown. Top with

chopped bacon & parsley, if desired.

Baked BeansSubmitted by Amy Reed

32 oz. can of Pork N Beans1/4 c. of brown sugar 1 & 1/2 T. mustard2 T. of ketchup Dash of onion fl ake1 lb. of ground hamburger (browned & drained)

Mix all ingredients in large bowl until combined. Pour into 9x13 inch baking pan and cook on 350 for

40-45 minutes.


SidesMacaroni & CheeseSubmitted by Nissy Beal

8 oz Macaroni Noodles cooked 10 oz Sharp Cheddar Cheese Lg. can evaporated milk (save 2 oz)1/2 cup reg. milk 1 egg1 Tbsp butter (cut up)

Mix milks, egg & butter together. Add cheese & noodles.Put in greased casserole dish, top w/ extra cheese. Bake at 350 for 30 minutes.

Broccoli CornbreadSubmitted by Beverly Boyd

2 boxes Jiffy corn muffi n mix4 eggs, beaten1 ½ sticks melted butter (6 ounces)1 package (10 oz) chopped broccoli, thawed and drained1 medium chopped onion1 cup cottage cheese

Combine all ingredients and pour into greased 9 x 13 inch baking dish. Bake at 375 degrees for 35 – 40 minutes, or

until lightly browned (when inserted knife is clean)

Squash CasseroleSubmitted by Bernice Briley

2 lbs. squash (stew until tender, drain - about 2 cups)1 pkg. poultry stuffi ng and herb seasoning1 can cream of chicken soup1/2 pint sour cream

1 stick margarine (melted)1 medium carrot (grated)1 medium onion (chopped fi ne)

Mix thoroughly. Bake at 375 degrees about 45 minutes.

Gourmet NoodlesSubmitted by Susan Childress and Shellie Sawyer

1/2 c. butter 1/2 lb. mushrooms, sliced1/4 c. chopped onion 1/4 c. sliced almonds1 (10.5 oz.) can beef consume1 T. lemon juice 4 oz. medium noodles1 clove garlic, optional

Melt butter and add mushrooms, onions, almonds and garlic. Cook 10 minutes over low heat. Add remaining in-gredients. Cover and cook until noodles are tender, about 10 minutes.

Okra FrittersSubmitted by Susan Childress

1 c. thinly sliced okra 1/2 c. chopped onion1/2 c. chopped tomato 1/2 c. fl our1/4 c. cornmeal 1 egg beaten1/4 tsp. pepper 1/2 tsp. curry powder

Combine ingredients. Drop by tablespoons into hot oil. Cook until golden brown.

Vegetable CasseroleSubmitted by Nancy Baker

1 large bag of California Medley frozen vegetables1 can of cream of mushroom soup1/4 to 1/2 cup of milk1 cup of grated swiss cheese1 to 2 cups of crushed ritz cheese crackers

Combine fi rst 4 ingredients and cook for 30 minutes. Sprinkle ritz on the top and bake for another 30 minutes. Frenches onions can also be added to the top.

Macaroni and CheeseSubmitted by Beverly Boyd

5 cups cooked macaroni – (approx 4 cups uncooked)5 tbsp butter 2 eggs½ tsp salt ½ tsp pepper3 cups milk 2 cups shredded mozzarella cheese4 cups shredded cheddar cheese

Cook the macaroni until done as usual. Do no overcook it. Drain in strainer. Place macaroni, butter, salt, pepper, milk, mozzarella cheese and 3 cups of cheddar cheese in casserole dish. Mix eggs in a bowl, then stir into mixture. Cover with aluminum foil and cook for 45 minutes at 350 degrees. Uncover and add extra cup of cheddar cheese across the top and bake uncovered another 15 minutes.

MeatsQuick & Easy Salmon CakesSubmitted by Connie Worley

1 (12 oz.) can pink salmon, skin removed1/3 cup diced onion 1 egg, lightly beaten1/2 cup fl our ( self-rising) Oill for frying

Drain salmon reserving 2 Tablespoons juice. In a bowl,combine juice with all ingredientsexcept oil,mix well. Evenly divide into 6 balls and form into patties. Pour oil into large skillet and get hot, fry patties on each side until done and golden brown. Drain

on paper towels. 4-6 servings.

Honey Baked ChickenSubmitted by Amy Reed

1 3-4 lb fryer, cut up 1/4 cup honey 1 Tbsp mustard 1 tsp curry powder 1/4 cup butter

Preheat oven to 350. In a 9x13 pan, melt the butter, add honey, mustard and curry powder. Mix well. Coat both sides of chicken peices with honey mixture as you place them in the pan, skin side doen. Bake 1/2 hour on each

side, basting occassionally. Servie over a bed of rice.

SkeenburgersSubmitted by Nancy Smith

5 lbs. hamburger 5 tsp. Accent1 c. Ritz crackers, crushed 3 tsp. tabasco sauce1 c. applesauce 5 T. worcestershire sauce1 envelope Lipton Onion Soup mix 1/2 tsp. garlic saltSalt to taste

Mix thoroughly and make into patties or hamburger steak. Grill. You can mix and freeze part of the

hamburger.


Meats

Betty’s Chicken Casserole

4 to 6 chicken breasts 2 cans cream of chicken soup1 c. sour cream 1 c. chicken broth, if desired3 tsp. poppy seeds 1 1/2 sticks margarine, melted1 1/2 rolls Ritz crackers

Cook chicken breasts until tender and season to taste with salt and pepper. Mix soup, broth, sour cream and poppy seed. Remove chicken from bone and place in 9x13 pan. Pour soup mixture over chicken. Crush crackers and mix with melted margarine, and sprinkle over chicken and soup mixture. Bake at 350 degrees for 40-45 minutes.

Flossie Johnson, Queen of the Kitchen in NASCAR circles, attributes her love of cooking to her Mother, Cordie Williams Clark. In her cookbook, Flossie’s Favorites Too, she tells of “standing over a stove when I had to use a chair just to reach the pots”. Her cookbooks, Flossie’s Favorites and Flossie’s Favorites Too, are a compilation of wonderful recipes, many from Flossie’s own kitchen and others shared by her numerous friends. Flossie’s kitchen is always fi lled with wonderful food and aromas that tantalize; and her heart is always overfl owing with love and acts of kindness for those lucky enough to know her. Her cookbooks are a delight, just like Flossie, and a great addition to any cook’s collection. I bet they’ll become your favorite too!

MeatloafSubmitted by Connie Worley

1 to 2 lbs. ground beef 2 eggsketchup 1 small onion,chopped 1 green pepper,chopped 1 pkg. Good Seasons Italian dressing mixMix all ingredients and put in loaf pan or whatever pan you choose. Top with tomato sauce (1 smal can). Cook at 350* ,approximately 1 hour or until done.

Chicken and DumplingsSubmitted by Betty Warren

Cook 2 lb. chicken breasts and 1 stick margarine.Dumplings:3 c. fl our1 tsp. salt1 egg, beaten in a cupFill cup with water up to 2/31/2 c. oil

Mix with fork until it leaves bowl; knead until smooth. Divide into 2 equal parts; fl our and roll thin; cut into strips. Add another stick of margarine to broth. Drop one strip at time until all are in broth. Tear up chicken and drop in with dumplings. Cook 45 minutes.

Taco Festive BakeSubmitted by Natasha Pittman

1 lb. browned & drained ground beef Jiffy corn muffi n mix1 can of corn (drained) 1 pkg taco seasoning3/4 c. salsa 1 c. shredded cheese

Mix beef, corn, seasoning, and salsa together with 3/4 cup water. Let simmer until it thickens. Mix corn muffi n mix according to box (set aside). Put beef mixture in 8x8

baking dish top with cheese, then top with corn muffi n mix. Bake on 400 for 20 to 25 minutes until wooden pick inserted in center comes out clean.

Crescent Roll ChickenSubmitted by Karen Wright

4-5 chicken breasts2 tsp. sage8 oz cream cheese1 stick butter (melted)8 Pillsbury Crescent RollsPepperidge Farm Cornbread Stuffi ng mix1 can cream of chicken soup

Boil chicken, break up into pieces. Mix cream of chicken soup, sage & chicken. Place large tablespoon of chicken mixture onto crescent roll & wrap roll around. Dip in butter & coat with stuffi ng mix. Bake at 350 for about 20 minutes (until golden brown). Top with cream of chicken soup mixed w/ 1/2 can milk.

Bar-B-Que CupsSubmitted by Amy Reed

2 cans of 8 count of canned biscuits2 lb. of hamburger (browned & drained)1 bottle of honey barbeque sauce (can use regular)2 cups of shredded cheese (cheddar is called for, but I use mozzarella)

Grease your cupcake pan and roll out the canned biscuits. Mix the hamburger and barbeque sauce together. Place fl attened biscuits into the cupcake pan. Put a pinch of cheese in bottom of biscuit, then fi ll with the hamburger and barbeque sauce mixture and cover with cheese. Bake on 350 for 15-20 minutes. Makes 20-24 cups. (You can also use Sloppy Joe Mix instead of barbeque sauce)


Desserts

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Easy Pecan PieSubmitted by Nancy Smith

4 eggs (well beaten)1 stick margarine (melted)3 T. sweet milk1 lb. box brown sugar1 tsp. vanilla2 1/4 c. chopped pecans2 unbaked pie shells (I use Thin Crust Pet Ritz Pie Shells)

Mix all ingredients and pour into pie shells. Bake at 350 degrees for 30-35 minutes. Makes 2 pies.

Taster’s Favorite

Pecan MeltawaysSubmitted by Sylvia Noah

1 c. butter, softened1/2 c. confectioners’ sugar1 tsp. vanilla extract2 1/4 c. all-purpose fl our1/4 tsp. salt3/4 c. chopped pecansAdditional confectioners’ sugar

In a large bowl, cream the butter, sugar and vanilla. Combine the fl our and salt; add to creamed mixture. Stir in pecans. Cover and chill until easy to handle. Roll into 1-inch balls and place 1 inch apart on ungreased baking sheets. Bake at 350 for 10-12 minutes. Roll in confectioners’ sugar while still warm. Cool: roll in sugar again. Yield about 4 dozen

Chocolate Chip Cheese BallSubmitted by Trina Sprinkle

1 (8 ounce) package cream cheese, softened1/2 c. butter, softened (no substitutes)1/4 tsp. vanilla extract3/4 cup confectioners’ sugar2 tablespoons brown sugar3/4 cup miniature semisweet chocolate chipsadditional miniature semisweet chocolate chips

In a mixing bowl, beat the cream cheese, butter and vanilla until fl uffy. Gradually add sugars; beat just until combined. Stir in 3/4 cup chocolate chips. Cover and refrigerate for 2 hours. Shape into a ball. Refrigerate for at least 1 hour. Just before serving, roll cheese ball in additional mini chocolate chips. Serve with Teddy Grahams.

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Cream Cheese Bourbon Pecan Pound CakeSubmitted by Bernice Briley

1 1/2 c. butter, softened8 oz. pkg. cream cheese, softened3 c. sugar6 large eggs3 c. all-purpose fl our1/2 tsp. salt1/4 c. bourbon1 1/2 tsp. vanilla extract1 1/2 c. chopped pecans, toasted

Beat butter and cream cheese at medium speed until creamy. Gradually add sugar, beating at medium speed until light and fl uffy. Add eggs, one at a time, beating just until the yellow yolk disappears.Sift together fl our and salt; add butter mixture alternately with bourbon, beginning and ending with fl our mixture. Beat batter at low speed just until blended after each addition. Stir in vanilla and pecans. Pour batter into a greased and fl oured 12-cup tube pan.Bake at 325 degrees for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire 10 to 15 minutes. Remove from pan; cool completely on wire rack.

Powdered Sugar Glaze:Stir together 2 c. powdered sugar, 3 T. milk and 1 tsp. vanilla extract until smooth, adding another 1 T. milk if necessary for desired consistency. Makes about 1 cup. Sprinkle sweetened fl aked coconut evenly over the cake and decorate your way.

Sweet Potato PieSubmitted by Betty Warren

2 c. sweet potatoes, mashed and add 1/2 stick melted margarine1 c. sugar2 eggs1 tsp. fl our1 c. milk1 T. lemon fl avoring1 T. vanilla

Put in pie shell and bake until brown.

Butter Pecan CakeSubmitted by Sylvia Noah

1 pkg. Betty Crocker Butter Pecan Cake Mix 1 can Betty Crocker Coconut Pecan Frosting 4 eggs l c. sweet milk2/3 c. oil 1/2 c. chopped pecans

In mixing bowl, combine cake mix, eggs, milk and oil, mix well. Add the frosting to the batter 1/3 at a time on low speed. Grease and fl our bundt pan. Sprinkle nuts on the bottom of the pan. Pour batter over the nuts. Bake 55-60 minutes at 325, cool in pan for 15 minutes.

Double Chocolate CupcakesSubmitted by Bernice Briley

1 (18.25 oz) pkg. devil’s food cake mix1 1/3 c. water4 large eggs1 c. semisweet chocolate chunks1/2 c. butter27 paper baking cups2 c. whipping cream1/2 c. sugar

Beat fi rst 3 ingredients at low speed for 30 minutes; beat at medium speed 1 1/2 minutes. Microwave chocolate chunks and butter in a microwave-safe glass bowl at HIGH 1 minute or until melted, stirring every 30 seconds. Add to cake mixture and beat at low speed 30 seconds or until combined. Place 27 paper baking cups in muffi n pans; spoon batter into paper cups, fi lling 2/3 full. Bake at 350 degrees for 18 to 22 minutes or until a wooden pick inserted in center comes out clean. Remove cupcake from pan and let cool completely on wire racks. Beat whipping cream and sugar at high speed with an electric mixer until stiff peaks form; spread generously on cupcakes and top your way.

Peanut Butter CookiesSubmitted by Sylvia Noah

1 c. of Peanut Butter 1/2 c. of Sugar1 egg

Combine all ingredients, if to sticky, add additional sugar. Roll into balls and place on cookie sheet. (I line it with Parchment Paper to prevent sticking). Bake on 350 for 10-12 minutes or until the edges start to turn golden brown.

DessertsTaster’s Favorite

Red VelvetPeppermint CakeSubmitted by Victoria Lyons

1 pkg. Duncan Hines Red Velvet Cake Mix1 1/4 c. water1/3 c. vegetable oil3 eggs1/2 pkg. Duncan Hines White Cake Mix2 egg whites1/3 vegetable oil

Beat fi rst 4 ingredients according to cake mix directions. Beat next 3 ingredients together. Spoon red batter alternately with white batter evenly into 3 greased and fl oured pans. Swirl batter with a knife. Bake at 350 degrees for 22 to 25 minutes or until toothpick comes out clean. Cool for 10 minutes in pan on a wire rack. Remove from pans, cool completely on rack.

Peppermint Cream Cheese Frosting:8 oz. cream cheese, softened1 c. butter or margarine, softened1 (2 lb.) pkg. powdered sugar2 tsp. peppermint extractPeppermint candy (some crushed and some whole pieces)

Beat cream cheese and butter at medium speed until creamy. Add sugar gradually on low speed until smooth. Add extract beating until blended. Spread frosting between layers, on top and sides of cake. Garnish with crushed and whole pieces of candy.

Cover

Recipe


Chocolate Pound CakeSubmitted by Linda Campbell

1/2 c. shortening1 c. margarine, softened3 c. sugar5 eggs3 cups all-purpose fl our1/2 tsp. baking powder1/2 tsp. salt1/2 c. cocoa1 1/4 c. milk1 tsp. vanilla extractCreamy Chocolate GlazeChopped Pecans

Cream shortening and margarine; gradually add sugar, beating until light and fl uffy. Add eggs, one at a time, beating well after each addition. Combine fl our, baking powder, salt and cocoa; mix well. Add to creamed mixture alternately with milk, beginning and ending with fl our mixture. Stir in vanilla extract. Pour batter into a greased and fl oured 10-inch tube pan; bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan

10-15 minutes; invert onto serving plate. Spoon Creamy Chocolate Glaze over top of warm cake, allowing it to drizzle down sides. Sprinkle with chopped pecans.

Creamy Chocolate Glaze:2 1/4 c. sifted powdered sugar3 T. cocoa1/4 c. margarine, softened3 to 4 T. milk

Sweet Potato CakeSubmitted by Cheryl English

2 c. sugar 4 large eggs1 c. corn oil 2 c. cooked sweet potatoes (peeled and mashed)2 c. self-rising fl our 2 tsp. cinnamon

Combine sugar, eggs and oil and mix well. Add sweet potatoes. Add and mix well. Add fl our and cinnamon last. Mix well. Pour into greased and fl oured 13x9 pan. Cook at 350 degrees for 35 to 40 minutes until cake pulls away from the pan.

Frosting:1 10X box confectioner’s sugar6 tsp. cinnamon2 T. melted margarine6 T. milk

Mix well. Spread over cake while hot.

Coconut Fruitcake CookiesSubmitted by Sylvia Noah

3 c. chopped pecans 2 1/2 c. fl aked coconut 1 1/4 c. chopped candied cherries1 1/4 c. chopped candies pineapple 1 c. chopped dates 2 c. sweetened condensed milk

In a large bowl, combine the fi rst fi ve ingredients. Stir in the milk. Fill paper-lined miniature muffi n cups two-thirds full. Bake at 300 for 20-25 minutes or until brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. Let stand for 24 hours in an airtight container at room temperature before serving. Yield 8 dozen

Taster’s Favorite

Boston Creme Pie MinisSubmitted by Carl Prawel

1 package of yellow cake mix1 cup cold milk1 package vanilla fl avor instant pudding & pie fi ller1 1/2 cool whip4 squares of baking chocolate

Preheat oven to 350 degrees. Prepare cake batter and bake in 24 greased medium muffi n tin as directed on cake package. Cool 10 minutes in pan and remove to wire rack - cool completely.

Filling:Pour milk in large bowl. Add dry pudding mix and beat with wire wix 2 min. or until blended. Let stand 5 min. to thicken.

Using a knife, cut cupcakes in half horizontally. Gently stir 1/2 cup whipped topping into pudding mixture. Spoon 1 tbsp of pudding mixture onto bottom half of cupcake, cover with top of cupcake. Microwave remaining 1 cup of whipped topping and chocolate squares in microwavable bowl on high for 1 1/2 minutes. Stir until chocolate is completely melted and mixture is well blended. Frost each cupcake with 1 1/2 tsp of the chocolate mixture. Refrigerate 15 min. before serving.

Desserts


Desserts

Graham Cracker Cookies Submitted by Landon Lofl in

Graham crackersVanilla cake icing

Tube icing in any colorCandies ( M & M’s, Sprinkles, etc)

Spread vanilla cake icing over graham cracker and draw using tube icing any color for a beautiful design, and decorate with

sprinkles, M & M’s, etc.

Kid Friendly Ideas

Chocolate Chip SurpriseSubmitted by Landon Lofl in

Chocolate chip cookies Cool WhipSprinkles

Take 2 chocolate chip cookies and spread one with Cool Whip. Take Sprinkles and poor on the cookie center (cool whip). Enjoy!!

Reindeer CupcakesSubmitted by Amy Lofl in

38 Holiday Oreo Cookies, divided1 pkg. (2-layer size) white cake mix1/4 c. oil3 egg whites48 miniature pretzel twists4 squares Baker’s White Chocolate, meltedDecorations, such as red cinnamon candies, white chocolate chips, miniature semi-sweet chocolate chips and holiday sprinkles1 can (16 oz.) ready-to-spread chocolate frosting

Preheat oven to 350°F. Coarsely chop 14 of the cookies. Beat cake mix, 1-1/4 cups water, oil and egg whites in large bowl with electric mixer on low speed just until moistened. Beat 2 minutes on high speed. Stir in chopped cookies. Spoon batter into 24 paper-lined medium muffi n cups. Bake 20 to 25 minutes or until toothpick inserted in centers comes out clean. Remove from pans. Cool on wire racks. Cut 2 pieces off each of the remaining 24 cookies to form a “V”-shaped reindeer face. (Save cut-off portions for another use.) Attach 2 pretzel twists to each of the cookies with some of the melted chocolate for the “reindeer’s antlers.” Decorate the face using red hot candies, chocolate chips and sprinkles, attaching with melted chocolate as needed. Refrigerate until set. Spread the tops of the cupcakes with frosting. Insert a reindeer face into the top of each cupcake.

Holiday Chocolate-Dipped DelightsSubmitted by Lacy Cowart

1 pkg. (4 oz.) Baker’s German’s Sweet ChocolateAssorted dippers, such as small candy canes, marshmallows, graham sticks, chocolate chip cookies or pretzels

Microwave chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Dip assorted dippers into chocolate; let excess chocolate drip off. Let stand at room temperature, or refrigerate on wax paper-lined baking sheet, 30 min. or until chocolate is fi rm.

Easy Holiday Ribbon BowlSubmitted by Amy Lofl in

2-1/4 cups boiling water, divided1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin1 cup ice cubes1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.), divided

Add 3/4 cup boiling water to lime gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until gelatin is slightly thickened. Remove any unmelted ice. Pour gelatin into 1- to 1-1/2-qt. bowl. Refrigerate 15 min. or until set but not fi rm. Add remaining boiling water to strawberry gelatin mix in large bowl; stir 2 min. until completely dissolved. Add 2/3 of the cool whip; stir with whisk until cool whip is melted and mixture is well blended. Refrigerate remaining cool whip for later use. Carefully spoon strawberry gelatin mixture over lime layer. Refrigerate 2 hours or until set. Top with remaining cool whip just before serving.

Chocolate Dream Dessert Submitted by Nissy Beal

Crust:1 Cup Plain Flour1 Stick Butter or Margarine (melted)3 Teaspoons- Sugar1/2 cup Crushed Pecans Blend all together & press into bottom of pan. Bake @ 400 degrees for about 10-12 mins or golden brown. Let cool before adding other layers. 2nd Layer:8oz Cream Cheese (room temp)1 Cup Confectionary Sugar1 80z Cool Whip Mix Cream Cheese & Confectionary Sugar until smooth. Then add in the Cool Whip, mix all together. Spread on top of crust. 3rd Layer: 1 Package Chocolate Pudding Mix (Instant) Small Box1 Package Vanilla Pudding Mix (Instant) Small Box3 Cups Milk1/2 Teaspoon Vanilla Mix all together. Spread on top of Cream Cheese Layer.Top with remaining Cool Whip (8oz)Sprinkle with crushed Hersery Bar and or crushed Pecans.


(MS) The holiday season is rife with tradition. From gift-giv-ing to kissing under the mistletoe to spending time with family and friends, the holidays are a time of great tradition and family fun.Another holiday tradition for adults only is the drinking of eggnog. No holiday party is truly complete without a batch of delicious eggnog. This season, ensure guests get their fair share of this holiday staple with the following recipe for “Ex-cellent Eggnog” from A.J. Rathbun’s “Good Spirits” (Harvard Common Press).

Excellent EggnogServes 8

8 large eggs, preferably organic21/4 cups superfi ne sugar8 ounces brandy8 ounces rum4 ounces bourbon1 quart milkFreshly grated nutmeg for garnish

1. Separate the eggs from the egg whites, setting the whites aside for a moment.2. In a large mixing bowl, beat the yolks with a hand mixer until completely combined. Add the sugar and beat until it reaches a creamy consistency.3. Add the brandy, rum and bourbon, and then the milk, beating well.4. In a medium-size mixing bowl, beat the egg whites with a hand mixer until soft peaks form (be sure before beating the whites that you have cleaned and thoroughly dried the beaters).5. Fold the egg whites into the yolk, sugar and alcohol mixture. Refrigerate the mix until well chilled (at least three hours). You may also refrigerate it overnight if desired.6. Stir to recombine as needed. Serve the eggnog in mugs, topping each serving with some nutmeg.Note: For a fun party game, take a vote as to who thinks “eggnog” derives from the English word “noggin” (a small glass with an upright handle) versus a combination of “egg” and “grog.” All those on the side with the fewest votes make the next batch. No holiday party is complete without delicious eggnog.

Eggnoga Holiday Tradition


Devouring

Fruitcake Facts (MS) The holidays and fruitcake have long been inter-twined. Fruitcakes are often mocked, detested and discarded. Few gifted foods create such strong derision. However, fruitcake is tradition. And as most people know, Christmas is all about tradition.

Fruitcake is an enduring tradition, most simply because the food, well, endures. Most fruitcakes will last 8 to 12 months if wrapped tightly in plastic wrap and stored in an airtight container. If frozen, their lifespan could be endless. Jokingly, many families have said fruitcake is the only food durable enough to become an heirloom.

While mocked, it may entice a few people to know just how fruitcake has become a holiday treat.

The oldest references to fruitcake date back to Roman times. Ancient crusaders and hunters consumed fruitcake made with preserved fruits, pomegranate seeds, pine nuts, raisins, and honey. Fruitcake was a durable com-modity that could persevere on long trips. Because of its combination of ingredients, fruitcake was also a good source of energy, much the way a trail mix is good for today’s hikers.

In the 1700s, Europeans baked a ceremonial fruitcake at the end of the nut harvest. It was saved and eaten the following year at the harvest, with the hopes it would spur another successful harvest. Fruitcake evolved to more of a delicacy in the 1800s, even being served with tea in high society. It is rumored that Queen Victoria waited a year to eat a gifted fruitcake as a show of restraint and moderation.

Fruitcake can be an integral part of a holiday celebra-tion, and not because it’s being used to block drafts from under a door. Instead of giving fruitcakes as gifts, they should be served as part of the holiday feast. In addition to the sugar cookies and pies on the Christmas table, celebrants can serve slices of fruitcake featuring their favorite ingredients.

(MS) -- The holidays are once again right around the corner, and families across the country are preparing to reunite.

With hosting family and friends on the holiday horizon, the following guide, courtesy of Bed Bath & Beyond, can help those responsible for entertaining the troops this season become the holiday host with the most.

Prepare for the Feast

* Plan ahead. The key to minimizing holiday-induced anxiety is to plan in advance. Take inventory now to make sure you have the essentials you will need to serve your holiday meal -- both basics and serving pieces.

* Save time and space. Use serving pieces with warming trays to free up essential cooking space on your stove. To create additional space in your oven, use a three-tier oven rack on one side that leaves the other side open for more bulky food allowing you to cook more than one dish at a time.

* Think off the wall. If you’re hosting a buffet, set up the buffet table away from the wall to utilize both sides of the table to serve food. Add unique, multi-level serving dishes to give your table a fresh look.

* Offer your guests a choice. Set up at least 2 urns for your party,

one with coffee and one with hot water for the tea drinkers. Consider a third for decaf.

Gear up for the Guests

Once you’ve prepared for your holiday feast, give your home a fresh face with a few simple and affordable updates.

* Seasonal solution. Transform your entertaining area by replacing sheer window treatments with more luxurious ones made of taffeta or chenille in warm, rich colors of the season. Pick the length that suits your style. More formal looks are achieved with longer treatments. Drape a throw in a rich burgundy or chocolate over the back of your couch and

update your decorative pillows with covers that tie in with your existing decor.

* Bathroom makeover. It doesn’t take a coat of paint to freshen up the guest bathroom. A new bath ensemble and some decorative seasonal hand towels will do the trick. Fresh fl owers and scented lotion on the counter are welcoming treats.

* Guest bedroom blues. Looking to breathe some life into a guest bedroom? Start with the bedding. Since it’s typically the biggest piece of decor in the room, changing the bedding alters the overall look and feel of the room. Add several extra pillows to the bed for that picture perfect catalog look.

* Entertaining essentials. Being prepared helps avoid last minute panic. For

the main event, make sure you have enough chairs for guests (including folding chairs) and consider whether you need an extra folding table to serve as a “kids” table or dessert station. For overnight guests, be sure you have clean towels and sheets and that you can put your hand on the extra infl atable mattress in case of a surprise guest.

Visit Bed Bath & Beyond stores nationwide or online at www.bedbathandbeyond.com. Whether shopping in stores or online, you will fi nd all the products you need to put together the perfect holiday event.

How-To Guide to Holiday Hosting


Peace On Earth

...And many thanks to you, our neighbors and friends at this special time of year.

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883-4491 www.thebarefootplumber.com

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