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Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Month: December 2006 (Page 2 of 2)

No-Cut Pizza

December 19, 2006 / / 0 Comments

Recipe Source: Upsidedown Again / recipezaar.com

Prep/Cooking Time: 20 min / 15 min prep

Ingredients:

2 (7 1/2 ounce) packages refrigerated biscuits
1/2 cup pizza sauce or spaghetti sauce
1/2 lb ground beef or ground sausage
2 small tomatoes
1 (6 ounce) can olives
1 cup grated cheese

Directions:

Arrange biscuits in a four rows of five on a cookie sheet. Roll them down flat and pinch the edges of the biscuits together.

Bake the biscuits for 7 minutes at 4oo degrees, until lightly browned.

Cook meat, slice tomatoes and cut each slice into quarters, and chop the olives.

Spread the sauce over the buscuits, then add the meat, tomatoes, olives, and cheese in layers.

Bake for 5 more minutes at 400 degrees or until cheese is melted.

Serve pizza by pulling apart the individual biscuits.

Cinnamon Coffee Cake

December 19, 2006 / / 0 Comments

Recipe Source: Tina Penley / allrecipes.com

Prep/Cooking Time: Prep Time: 10 Min / Cook Time: 30 Min

Ingredients:

1 cup brown sugar
1 cup white sugar
2 1/4 cups all-purpose flour
3/4 cup butter, melted
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 egg
1 cup buttermilk
1/4 cup confectioners’ sugar

Directions:

Preheat oven to 375 degrees F (190 degrees C). Lightly grease and flour a 9×5 inch baking pan.

In a large bowl, combine brown sugar, white sugar and flour. Stir in melted butter until mixture resembles coarse crumbs. Add vanilla extract. Mix in baking soda, baking powder, cinnamon and ginger. Reserve 1/4 cup this mixture to be used as topping.

In a separate bowl, beat together egg and buttermilk; stir slowly into flour mixture. Pour batter into prepared pan. Sprinkle batter with reserved topping.

Bake in preheated oven for 20 to 30 minutes, until a toothpick inserted into center of the cake comes out clean. Sprinkle with powdered sugar and serve.

Dads’ Gather Around Christmas Punch

December 19, 2006 / / 0 Comments

Background:

“This is a great crowd pleaser punch. ‘Retro’ to youngsters but a staple at every Christmas party in my family since the early ’60’s. The ‘Dads’ gather around the punch bowl and ‘taste-test’ the first batch before anyone else is allowed to partake.”

Recipe Source: LabRescuer / allrecipes.com

Prep/Cooking Time: 5 minutes

Ingredients:

1 (750 milliliter) bottle vodka
1 (46 fluid ounce) can grapefruit juice
1 (46 fluid ounce) can pineapple juice
1 (2 liter) bottle lemon-lime flavored carbonated beverage
2 trays ice cubes, or an ice ring

Directions:

In a swanky punch bowl (a MUST), combine the vodka, grapefruit juice, pineapple juice, lemon-lime soda and ice, or ice ring. This punch is too good for the little punch glasses that come with the punch bowl so use your highball glasses, stand around the punch bowl and have a good time!

Peppermint Bark

December 11, 2006 / / 0 Comments

Recipe Source: Mr_Recipe / MyFoxAL.com

Ingredients:

White Melting Chocolate Wafers (6 Parts)
Crushed Peppermint Candies (1 part)

Directions:

Melt White Chocolate Wafers, carefully following package directions.

Stir in Peppermint Candy and pour onto wax paper-lined Baking Pan using extra caution because mixture is hot.

Immediately smooth to desired depth with kitchen utensil. (Note: Thick Bark is difficult to break by hand and harder to eat. A depth somewhere between a quarter and an eight of an inch is usually optimal)

Allow to cool at room temperature until completely cool and set.

Break bark into serving sized pieces.

Store prepared bark in air tight container at a cool room temperature or according to package directions.

Chocolate Mousse

December 10, 2006 / / 0 Comments

Recipe Source: The Birmingham News / Adapted from The Great Book of French Cuisine (Revised Edition), by Henri-Paul Pellaprat (Vendome Press, 2003, $35)

Ingredients:

6 oz semisweet chocolate, coarsely chopped
1/4 teaspoon salt
2 Tablespoons water
4 large eggs, separated (see note)
2 teaspoons vanilla
3/4 cup heavy cream, divided
1-1/2 teaspoons granulated sugar or to taste

Directions:

Combine chocolate, salt and water in the top of a double boiler or in a heatproof glass bowl set over a pan of simmering water. Stir until chocolate is melted. Let cool slightly.

In a large bowl, beat egg yolks until light and lemon-colored, then gradually beat in melted chocolate. Stir in vanilla.

In another large bowl, using clean beaters, beat egg whites until they stand in soft peaks. Fold egg whites into the chocolate mixture, mixing gently but well.

In another bowl, whip 1/2 cup cream; fold cream into chocolate mixture. Spoon mousse into a decorative serving dish or into sherbet glasses; chill until ready to serve. Just before serving, whip the remaining 1/4 cup cream with sugar and add a dollop to each serving of mousse.

Yields 6 to 8 servings.

Note:

Uncooked eggs can be a source of food poisoning. Davidson’s eggs, which are pasteurized in the shell, eliminate that risk, but the whites will take longer to beat.

Honey-Roasted Pork

December 7, 2006 / / 0 Comments

Recipe Source: Lyda Burnette, Test Kitchens Director for Southern Living / MyFoxAL.com

Ingredients:

1 (2- to 3-pound) boneless pork loin roast
1/4 cup honey
2 tablespoons Dijon mustard
2 tablespoons mixed or black peppercorns, crushed
1/2 teaspoon dried thyme
1/2 teaspoon salt
Garnish: watercress sprigs (optional)

Directions:

Place roast on a lightly greased rack in a shallow, aluminum foil-lined roasting pan.

Combine honey and next 4 ingredients; brush half of mixture over roast.

Bake at 325° for 1 hour; brush with remaining honey mixture. Bake 30 more minutes or until a meat thermometer inserted in thickest portion of roast registers 155°. Cover lightly with foil; let stand 10 minutes before slicing. Garnish, if desired.

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