Friday, December 3, 2010

Cream Cheese Caramel Rolls. {winner!}

Cream Cheese Caramel Rolls from Tamara:

1 pkg cream cheese
3 T butter, softened
1 cup powdered sugar
2 tsp vanilla
2 cans refrigerated biscuits, 10 oz size
1/3 cup pure maple syrup
1 cup brown sugar
1 stick melted butter
chopped nuts (1/2 - 1 cup)

Roll biscuits so a little flatter. Cream together the first 4 ingredients. Put spoonful of mixture in the center of each biscuit then pinch closed.

Mix together last 4 ingredients and pour mixture on bottom of 9x13. Put seamed side of biscuits down. Follow recipe for biscuits on cook time, adding 2 to 5 minutes to start with and baking until nicely browned and no longer doughy. Take out of oven and flip over onto platter.

tomato basil tart.

Tomato Basil Tart from Michelle:

1 cup loosely packed basil
2-3 large Roma tomatoes
2 cups shredded mozzarella
1/2 cup grated parmesan
1/2 cup mayonnaise
2 cloves garlic crushed
1 pie crust (I just used refrigerated pie crust)

Line tart pan with crust. Poke holes in crust. Bake at 375 for 10 min. Remove from oven and sprinkle with 1/2 cup mozzarella. Chop basil and sprinkle over crust. Slice and place tomatoes on a paper towel to drain. Arrange over basil. Mix remaining mozzarella, parmesan, mayo and garlic in a bowl. Dot mixture over tomatoes and basil. Bake for another 20-25 minutes until cheese mixture has spread and is a light golden color.

cranberry christmas cake.

Cranberry Christmas Cake from Jocelyn:

5 T butter
1 1/2 cups sugar
1/2 cup evaporated milk
1/4 cup milk
3/4 cup water
3 cups flour
1 1/2 tsp salt
3 tsp baking soda
3 cups whole cranberries, fresh or frozen

Cream butter and sugar together. Add remaining cake ingredients alternating dry and liquid. Grease a bundt pan and pour mix in. Bake at 350 for 45-50 minutes.

1 cup butter
2 cups sugar
1 cup canned evaporated milk
2 tsp vanilla

Bring all ingredients to a boil in a sauce pan, then simmer till ready to eat. Serve warm over sliced cake.


Ebelskivers from Jenn:

4 eggs, seperated
1 T sugar
2 cups cake flour
1 tsp salt
1 tsp baking powder
1/4 cup melted shortening
Scant 2 cups milk

Beat egg yolks; beat in sugar. In a separate bowl, combine dry ingredients. Add to egg yolks alternately with shortening and milk, mixing well. Beat egg whites until stiff, but still glossy, not dry. Fold into batter. Grease ebelskiver pan. HEat pan until very hot - think of making pancakes. Fill depressions about 1/3 full, put a small amount of jam or Nutella or desired filling on top of batter, then spoon more batter over the top of the filling. When the bottom is cooked, flip using two forks. Cook other side. Re-grease pan between batches. Dust with powdered sugar and serve.

Nana Larson's Cheese Fondue.

Cheese Fondue from Kristen:
(A Christmas Eve tradition)

1 lb. cheddar
1 lb. swiss
1/2 lb mozarella (last)
Worcestershire sauce
1 can cheddar soup
garlic powder
onion salt
milk (to thin)

Place cheddar, swiss, soup, worcestershire, garlic and onion in a crock pot on low. Do not heat to or allow to boil. Cook, stirring occasionally until melted. Add mozzarella and milk, stirring in a figure eight movement until it has melted and is smooth and creamy. Continue to add milk until desired thickness. Transfer to a fondue pot, put over a burner and serve with your choice of bite-sized dippers. You can graze on this all night!

chocolate chip cheeseball.

Chocolate Chip Cheeseball from Lauren:

1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened (no substitutes)
1/4 tsp vanilla
3/4 cup powdered sugar
2 T packed brown sugar
3/4 cup mini semi sweet chocolate chips
3/4 cup finely chopped pecans (you can toast them for 5 minutes at 350 if you want)

Beat cream cheese, butter and vanilla until fluffy. Gradually add sugars. Beat until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours. Place cream cheese mixture on a large piece of plastic wrap and shape into a ball. Refrigerate for one more hour. Roll cheese ball in pecans. Serve with graham cracker sticks.

*You can roll the cheese ball in more mini chocolate chips if you don't like nuts.

sugar cookies with cinnamon frosting.

Sugar Cookies from Brittany:

1/2 cup butter
1 cup sugar
2 eggs
1 tsp. pure vanilla extract
3 cups all purpose flour
1/2 tsp. salt
2 tsp. baking powder
2 T milk

Cream butter and sugar until fluffy. Add one egg at a time and beat well after each egg. Stir in vanilla. Sift flour, salt and baking powder, beat into creamed mixture alternately with the milk. Form dough into two flattened balls and refrigerate for at least 1 hour. Roll out pretty thick. Cut into desired shape. Bake at 350 for 10-12 minutes.

Butter Frosting with Cinnamon Oil

6 T butter
1/4 cup milk
4 /12 to 4 3/4 cups sifted powdered sugar
1 1/2 tsp vanilla
drops of cinnamon oil (to your liking)

Beat butter until fluffy. Add 1/2 of powdered sugar and mix well. Beat in milk and vanilla. Add remaining powdered sugar and more milk if necessary to reach desired consistency. Add drops of oil to taste.

peppermint pie.

Peppermint Pie from Erin:

Crush 2 sleeves of Oreos, mix with 3-4 T melted butter, layer on pan. Pour hot fudge over Oreos:

1/2 cup butter
3 cups butter
1 (12 oz) can evaporated unsweetened chocolate
dash of salt

Melt butter and chocolate in a saucepan over medium heat. Stir in sugar, milk and salt - cook for 10 minutes. Let cool slightly then pour hot fudge into blender and blend for 3-5 minutes.

Top with 1-2 quarts peppermint ice cream, cool whip, more hot fudge, Oreo and candycane sprinkles.

gooey rolls.

Gooey Rolls from Kelly:

1 package dry yeast
2 T sugar
1/4 cup warm water (105-115 degrees)
1 T salt
1/4 cup sugar
2 cups hot water
1/3 cup lard
1 egg, lightly beaten
6 cups all-purpose-flour, divided

3/4 cup butter
1 1/2 cups packed light brown sugar
3 T half and half
1 1/2 cups chopped pecans

1/2 cup butter, melted
1/2 cup sugar
1/4 cup ground cinnamon

Dissolve yeast and 2 T sugar in 1/4 cup warm water and let stand for 5 minutes. Dissolve salt and 1/4 cup sugar in 2 cups hot water. Add lard and beat until smooth. Add egg, 2 cups flour and yeast mixture to lard mixture and beat until smooth. Add 2 more cups of flour and beat again. Add remaining 2 cups flour, working dough until all flour is moistened. Place dough in greased bowl, turning to coat all sides. Cover with plastic wrap and let rise in refrigerator overnight.

In large saucepan, melt butter. Add brown sugar and half and half; bring sauce to a simmer. Pour sauce into 2 9x12 inch pans and sprinkle with nuts. Remove dough from refrigerator and divide into 2 pars. Roll each part into a long rectangle about 12x18 inches. Spread with melted butter. Mix sugar and cinnamon and sprinkle over dough. Roll up dough from the long side like a jellyroll. Slice into 1-inch slices. Place on end in prepared pans, cover, and let rise until doubled in bulk, about 1 hour. Bake at 375 degrees for 20-25 minutes or until golden brown. Remove from oven and immediately invert onto cookie sheet. Cool.

*If you want regular cinnamon rolls, don't make the sauce, prepare as directed and add frosting.

4 T. butter
2 cups powdered sugar
1 tsp. vanilla
3-6 T evaporated milk

vegetable dip.

Vegetable Dip from Shauna:

1 cup sour cream
1 T. dill weed
2 T. minced onion
1 cup mayonnaise
2 T. parsley flakes
2 tsp. Lawry's seasoned salt

Blend and serve with carrots, radishes, celery sticks or any vegetables you like!

brie appetizer bites.

Brie Appetizer Bites from Brittany:

6 ounces, weight Brie
1 pkg 15 Mini Fillo Shells
apricot preserves

Preheat oven to 350. Remove casing from brie, for easier removal put in freezer for a few minutes. Cut brie into 1/2" cubes. Place mini shells on baking sheet. Put brie in each shell and top with apricot preserve (approx 1/2 tsp.) Bake for 7 minutes or until brie has melted. Be careful to keep an eye on the shells so they don't burn.

Also really good with cranberry sauce.