*Ornaments don't just have to go on the tree. Put some in a glass container to spread the holiday cheer to other rooms.
TIP: To reposition ornaments, a pencil with an eraser offers a good grip, fits into tight spaces and helps you reach the ones at the bottom.
(Source: Walgreens catalog & kappboom photo)
*Christmas Collection*
Prep time: 20 min. Total time (Start to finish): 40 min.
+2 cans (12 oz. each) Pillsbury *Grands!" Jr Golden Layers* Butter Tastin* Bisquits
+60 (1-1/2 inc h) Pepperoni Slices or 120 (3/4 inch) Pepperoni Minis
+5 sticks (3/4 oz. each) Colby-Monterey Jack cheese, each cut crosswise into 4 pieces
+1 egg, beaten
+2 TB shredded Parmesean cheese
+ 1/2 tsp. Italian seasoning
+1 can (8 oz.) pizza sauce
+Fresh oregano (optional)
1. Heat oven to 375 degrees. Spray large cookie sheet with cooking spray. Separate 1 can of dough into 10 bisquits; keep second can refrigerated. Press each bisquit into a 3" round. Place 3 pepperoni slices or 6 mini slices and 1 piece of cheese on each dough round. Wrap dough around filling, pinching edges to seal and form ball. Repeat with remaining can of dough, pepperoni, and cheese.
2. Leaving a 4" hole in center, arrange 8 balls, seam side down and sides almost touching, into ring on cookie sheet. Arrange remaining 12 balls, sides almost touching, around outer edge of first ring.
3. Brush rings with beaten egg. Sprinkle with Parmesean cheese and Italian seasoning. Bake 18-20 minutes or until golden brown.
4. Meanwhile, in a small microwaveable bowl, microwave pizza sauce, loosely covered, on high 45-60 seconds or until warm. Carefully slide wreath from cookie sheet onto serving platter. Place bowl of pizza sauce in center of wreath. Garnish with fresh oregano, if desired. Serve warm.
Makes 10 servings
(Source: WalMart Holiday Food Ideas & photo also)
*Christmas Collection*
2 bottles Brut Champagne
Juice of 1/2 a lime
2 TB superfine sugar
Dash of bitters
1 pint raspberries
Combine all ingredients in a punch bowl. Add a block of ice, and serve immediately.
Want a nonalcoholic version??? Substitute sparkling grape juice for Champagne.
Serves 8-12
(Source: Tim Laird, That's Entertaining!!! & kappboom wallpaper)
*Christmas Collection*
2 -8 oz cubes cream cheese
1 -ready made graham or cookie pie crust
1/3 cup sugar
1 -can whole cranberries
1. Place 2 cubes of cream cheese, softened in a large bowl. Add 1/3 cup sugar and whip until well blended. Then add the can of whole cranberries. Fold them in.
2. Pour cream cheese mixture into ready made pie crust. Refrigerate until set.
(Source: Amanda from work :) -her creation & google+ photo)
*I am doing a collection of recipes from my viewers-if there are any recipes that you the viewers would like contribute, please email me at kathygreer 48@gmail.com
(photo-google+)
*Thanksgiving Collection*
ACTIVE: 35 min *TOTAL: 22 hr (includes brining) *SERVES: 12-16
FOR BRINE
3 cups apple juice or cider
2 gallons water
1-1/2 cups kosher salt
2 cups packed brown sugar
+Leaves of 4 fresh rosemary
sprigs
5 cloves garlic, minced
3 TB tricolor peppercorns
5 bay leaves
+ Zest of 3 oranges, removed
in strips with a Peeler
FOR TURKEY
1 (18-to-20 lb) turkey (save
the neck and giblets
for gravy)
1/2 cup (1 stick) butter,
softened
+ Zest of 1 orange, removed
in strips with a peeler and
thinly sliced
+ Leaves of 2 fresh rosemary
sprigs, minced
+ Kosher salt and freshly
pepper
1. Combine all brine ingredients in a very large pot. Bring to a boil, then turn off heat and allow to cool completely. Put turkey in another very large pot or brining bag and poured cooled brine solution right over turkey. If turkey needs more liquid to be submerged, add up to 6 cups cold water. Seal bag or cover pot tightly and refrigerate 16 to 18 hours. If turkey is not fully submerged.
2. Put turkey in sink and discard brine. Rinse turkey with cold water inside and out, then fill sink with clean, cold water and soak 15 minutes to remove excess salt. Pat turkey dry.
3. Preheat oven to 275 degrees and position a rack on lowest level.
4. Put turkey, breast side up, in a roasting pan, tucking wings under body. Cross legs and tie with kitchen string. Cover turkey with heavy-duty aluminum foil, making sure foil is tucked under pan. Roast turkey 10 minutes per pound.
5. Meanwhile, make rosemary-citrus butter. Combine butter, orange zest, and rosemary in a bowl. Season with salt and pepper.
6. Remove foil and smear rosemary-citrus butter all over skin of turkey. Insert a meat thermometer into turkey thigh, increase oven temperature to 350 degrees, and put turkey back in oven, uncovered. Baste with juices and butter from bottom of pan every 30 minutes, and roast until thigh temperature registers 165 degrees.
7. Remove from oven, cover with foil, and let rest 15 to 20 before serving.
NOTE: Place fruit around platter if desired.
(Source: dash magazine & google+ photo)
