Cranberry Haystacks

The Holiday Collection!!  A very unique cookie!!  1 pkg. (3oz) cream cheese, softened  2 TB milk 2 squares (1oz each) white baking chocolate, melted and slightly cooled 1/2 tsp vanilla 1/4 tsp salt 2 cups minature marshmallows 1 1/2 cups chow mein noodles 1/3 cup dried cranberries   Line cookie sheets with wax paper. Set aside. In medium mixing bowl, combine cream cheese and milk. Beat at medium speed of electric mixer until smooth. Add melted chocolate, vanilla and salt. Beat at medium speed until smooth. Stir in marshmallows, noodles and cranberries. Drop mixture by heaping teaspoons onto prepared cookie sheets. Chill until set. Store in refrigerator. (Source: Cooking Club of America)

THE 12 recipes of Christmas!!

DAY 1

COUNTDOWN TO CHRISTMAS!!!

The 1st annual countdown to Christmas is coming soon. Christmas recipes each day (not posted daily) up until Christmas!!

To All My Viewers:

CHRISTMAS RECIPES ARE COMING SOON!!!

Charley's Cranberry Chicken :)

A Thanksgiving Leftover favorite!!  2-3 boneless chicken breasts 1-2 cans whole or jellied cranberry sauce (may use fresh cranberries) 1 whole onion-chopped  Place chicken breasts in a dutch oven or slow cooker. Add onion and cranberry sauce. Either cook on low for 8-10 hrs in a slow cooker or a glass dish, you can bake at 375 degrees for 1 hour so that the cranberries absorb into the chicken.

TO ALL MY VIEWERS:

Roasted Turkey with Savory Cranberry Stuffing

The Holiday Collection- 1 cup chopped celery 1 cup chopped onion 1/2 cup margarine or butter 1 (16-oz) can whole-berry cranberry sauce 2 TB chicken-flavor instant bouillon cubes 12 cups dry bread cubes (about 16 slices bread) 1 cup chopped pecans 2 tsps poultry seasoning 1 tsp rubbed sage 3 cups hot water 1 (12-14lb) turkey,thawed if frozen vegtable oil Rich Turkey Gravy (recipe follows)  In large skillet, cook celery and onion in margarine until tender; add cranberry sauce and bouillon. Cook and stir until bouillon dissolves. In large bowl, combine bread cubes, pecans, seasonings and water; add cranberry mixture. Mix well.  Preheat oven to 325 degrees. Remove neck and giblets from turkey cavities. Rinse turkey; drain well. Stuff neck and body cavities lightly with stuffing. (Place extra stuffing in greased baking dish; refrigerate.)  Turn wings back to hold neck skin in place. Place turkey, breast side up, on flat rack in open pan. Insert meat thermometer into thickest part of thigh next to body, not touching bone. Brush skin with oil. Place turkey in oven and roast about 4 hours. (Bake extra stuffing with turkey during last 40 min or until hot.) When skin is golden brown, shield breast loosely with foil to prevent overbrowning. Check for doneness; thigh temperature should be 180-185 degrees. Let turkey stand 15-20 min before carving. Serve with Rich Turkey Gravy. Refrigerate leftovers. Makes 10-12 servings. RICH TURKEY GRAVY:  In med skillet, stir 1/4 to 1/3 cup flour into 1/4 cup pan drippings; cook and stir until dark brown. Stir in 2 cups hot water and 2 tsps chicken-flavor instant Bouillon or 2 chicken-flavored Bouillon cubes; cook and stir until thickened and bouillon is dossolved. Refrigerate leftovers. Makes about 1 1/2 cups. (Source:  Publications International, LTD)