Christmas Recipes…Are You Trying Anything New?

Spinach Dip
Ingredients: 
1 (1 ounce) package ranch dressing mix
1 (8 ounce) package cream cheese, at room temp
1 (8 ounce) container sour cream
1 cup shredded cheddar cheese, split into 2 1/2 cup portions
1 (8 ounce) package frozen chopped spinach
Directions:
-Defrost the spinach.
-Place it in a colander and press it until as much moisture as possible is removed.
-Mix all ingredients (1/2 of the cheddar), and blend well.
-Put it in a shallow baking dish (stoneware works best) in the oven for 20 minutes at 350°F.
-Remove from oven.
-While still hot top it with remaining cheese, heat in oven again for 5 minutes.
-Remove and cool below lava stage and serve.
-Goes well with tortilla chips.
Cherry Cheesecake Dip

Ingredients:
1/2 cup graham cracker crumbs
8 ounces cream cheese, softened
1 (10 ounce) jar marshmallow creme
1 tablespoon vanilla
2 (16 ounce) containers whipped topping
2 (20 ounce) cans cherry pie filling
Directions:
-Spray 9×13 pan with non-stick cooking spray, or butter bottom of pan liberally.
-Distribute the graham cracker crumbs over bottom of dish evenly.
-In a large bowl, beat the cream cheese, marshmallow creme and vanilla on medium speed with a hand mixer.
-When it’s smooth, fold in the whipped topping (do not use the mixer!) until everything is incorporated.
-Carefully spread over the crumbs in the pan, taking care not to catch and mix in the crumbs while you are spreading.
-Spoon the cherry pie filling over the top evenly.
-Refrigerate at least 1 hour.
Brain Hemorrhage Shot

Ingredients:

Peach Schnapps
Bailey’s
Blue Curacao
Grenadine
Instructions:

-Pour to the way it’s listed above.
-Fill a shot glass 3/4 full of the peach schnapps
-Add the Bailey’s very slowly like I am talking super slow motion here.
– Add a bit of the blue curacao and
-than the grenadine.

Banana Cake with Cream Cheese Frosting
Ingredients:
1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk
Frosting:
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
3 1/2 cups icing sugar
Garnish
chopped walnuts
Directions:
-Preheat oven to 275°.
-Grease and flour a 9 x 13 pan.
-In a small bowl, mix mashed banana with the lemon juice; set aside.
-In a medium bowl, mix flour, baking soda and salt; set aside.
-In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
-Beat in eggs, one at a time, then stir in 2 tsp vanilla.
-Beat in the flour mixture alternately with the buttermilk.
-Stir in banana mixture.
-Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
-Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
-For the frosting, cream the butter and cream cheese until smooth.
-Beat in 1 teaspoon vanilla.
-Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
-Spread on cooled cake.
-Sprinkle chopped walnuts over top of the frosting, if desired.

Peach Cobbler
Batter:
1/2 cup melted butter
1 cup flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup room temperature milk
1 room temperature egg
Filling:
1 (28 ounce) can sliced peaches, drained
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Directions:
-Melt butter in a 9 x 13 inch pan.
-Mix together flour, sugar, baking powder & salt.
-Stir in milk & egg.
-Pour evenly over melted butter.
-Combine peaches, sugar & spices and spread over batter-DO NOT STIR!
-Bake 35-45 minutes at 350°F until batter comes to the top and is golden brown.
-Serve warm with ice cream.
Not Yo’ Mama’s Banana Pudding
Ingredients:
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Directions:
-Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
-In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
-Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
-Fold the whipped topping into the cream cheese mixture.
 -Add the cream cheese mixture to the pudding mixture and stir until well blended.
-Pour the mixture over the cookies and bananas and cover with the remaining cookies.
– Refrigerate until ready to serve.

Pom Kir Royal

Ingredients:
4 sugar cubes or 1 1/ 2 teaspoons sugar
4-8 dashes Angostura bitters
20 ounces (2 1/ 2 cups) champagne
4 ounces (1/ 2 cup) pomegranate juice (such as POM)
4 lemon peel twists
Directions:
-Divide the sugar evenly among the four champagne flutes.
-Sprinkle 1 or 2 dashes of the bitters on top of the sugar.
 -Pour 5 ounces (about 2/3 cup) champagne into each flute.
 -Gently pour 1 ounce (2 tablespoons) pomegranate juice into each flute.
-Drop a lemon peel twist into each drink.
Serve immediately.

Grilled Shrimp Salad


Ingredients:
3/4 cup fresh lime juice
1/2 cup orange marmalade
3 large garlic cloves, minced (1 tablespoon)
1/4 cup chopped cilantro leaves
1/2 cup olive oil
4 teaspoons soy sauce
1/2 teaspoon dried hot red pepper flakes
1 pound large shrimp, about 16, shelled and deveined
4 wooden skewers
1 ripe avocado, peeled and quartered lengthwise, fanned out onto 4 plates
1 orange, peeled and sectioned (all pith and membranes removed)
Fresh cilantro sprigs
Directions:
-In a medium non-reactive bowl, whisk together the lime juice, marmalade, garlic, cilantro, 7 tablespoons of the olive oil, soy sauce and dried hot red pepper flakes.
– Using a measuring cup, remove 1/2 cup and set aside, refrigerated.
-Add the shrimp to the bowl and toss to combine thoroughly with the marinade.
-Refrigerate for 30 minutes, stirring occasionally.
-Place the skewers in a shallow tray and cover with hot water.
-Set aside until you are ready to grill the shrimp.
-Preheat a grill or broiler to medium heat.
-Place the shrimp on the soaked wooden skewers.
 -Lightly pat dry with paper towels and, using a brush, lightly coat the shrimp on both sides with the remaining tablespoon of olive oil.
-Grill for about 2 to 3 minutes on each side, or until shrimp are golden brown on both sides and cooked through.
-Place the shrimp on top of the fanned avocado slices and season with salt to taste.
-Top with the orange segments then divide the reserved dressing evenly among the 4 plates and garnish with the cilantro sprigs.
-Serve immediately.

The Cayman Lemonade

Ingredients:
-1 oz Vodka 
-1 oz Triple Sec
 -1 oz Peach Schnapps, 
-Cranberry juice
-Club Soda.
Directions:
 -Mix vodka, triple sec and peach schnapps in a shaker.
 -Pour over ice, 
 -A squeeze of lime 
 -A splash of cranberry juice and club soda. 
Stir and enjoy
Birthday Cake Martini


Ingredients:
-Birthday Cake Martini 
1.5 ounces vanilla vodka
 1.5 ounces cranberry juice 
1/2 ounce champagne
Directions:
 -Rim glass with Sprinkles. 
-Combine vodka and cranberry juice in an ice shaker, half-filled with ice cubes.
– Shake well. 
-Strain into glass.
 -Top with Champagne. 
-Drop in cherry. 


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