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Thursday, February 12, 2015

••••LINCOLN LOG••••

To celebrate a favorite president!!! Abraham Lincoln's Birthday!!!

•1 package (8 ounces) cream cheese, softened
•1 cup (4 ounces) shredded cheddar cheese
•1/2 cup diced red onion
•1 TB Worcestershire sauce
•1 tsp celery seed
•1/2 cup chopped walnuts
•+2-3 fresh rosemary or parsley sprigs
•+Assorted crackers

1. In a mixing bowl, combine the cheeses, onion, Worcestershire sauce and celery seed; beat until fluffy. Cover and refrigerate for at least 2 hours. Shape into a 7-in by 1-1/2-in log; roll in walnuts. Insert Rosemary or parsley sprigs for branches. Serve with crackers. Yield: 2 cups.

(Source: Taste of Home Annual recipes & photo also. Lincoln Statue photo-etc.usf.edu)

Wednesday, February 11, 2015

••••CHERRY CREAM CHEESE DESSERT••••


*VALENTINE COLLECTION*

•3/4 cup graham cracker crumbs (about 12 squares)
•2 TB sugar
•2 TB butter or margarine, melted

FILLING:

•1 package (8 ounces) cream cheese, softened
•1 can (14 ounces) sweetened condensed milk
•1/3 cup lemon juice
•1 tsp vanilla extract
•1 can (21 ounces) cherry pie filling

1. In a bowl, combine cracker crumbs, sugar and butter. Divide among eight dessert dishes, about 4 rounded teaspoonfuls in each.  In a small mixing bowl, beat cream cheese until smooth. Gradually add milk until blended. Beat in lemon juice and vanilla.  Spoon 1/4 cup into each dish. Top with pie filling, about 1/4 cup in each.

YIELD: 8 servings

(Source: Taste of Home Annual Recipes & auntiemyrtels.com photo)






••••VALENTINE TIP••••

*Cheery Cherries*

Canned pie cherries are usually not as red as nature intended due to their processing. Add a drop or two of red food coloring to a cherry pie or cobbler mixture to help bring back nature's blush.

There are two main groups of cherries--sweet and tart. The larger of the two are the firm, heart shaped sweet cherries.

(Source: Taste of Home Annual Recipes & Tom's Food Market.com)


Tuesday, February 10, 2015

••••CHERRY CRUNCH ICE CREAM••••

*VALENTINE COLLECTION*

•6 eggs
•2 cups sugar
•2 cups milk 
•1 package (3.4 ounces) instant vanilla pudding mix
•4 cups heavy whipping cream
•1 tsp vanilla extract
•+Dash salt

•1 cup old-fashioned oats
•1/2 cup all-purpose flour
•1/2 cup packed brown sugar
•1/2 tsp ground cinnamon
•1/3 cup cold butter or margarine
•1 can (21 ounces) cherry pie filling

1. In a large saucepan, whisk eggs, sugar, and milk until combined. Cook and stir over low heat until mixture reaches 160 degrees and coats the back of a metal spoon. Remove from the heat; cool.  Beat in the pudding mix, cream, vanilla and salt. Cover and refrigerate for 8 hours or overnight.

2. In a bowl, combine the oats, flour, brown sugar, and cinnamon. Cut in butter until the mixture resembles coarse crumbs. Spread in an ungreased 15-in by 10-in by 1-in baking pan. Bake at 350 degrees for 10-15 minutes or until golden brown. Cool on a wire rack.

3. Stir pie filling into cream mixture. Fill cylinder of ice cream mixture two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze.

4. After removing from ice cream freezer, stir a portion of oat mixture into each batch. Transfer to a freezer container. Cover and freeze for at least 4 hours before serving.

Yield: 2-1/2 quarts.

(Source: Taste of Home Annual Recipes-Dorothy Koshinski, Decatur Illinois & Yummly photo also)











Friday, February 6, 2015

••••JIM'S OYSTER CASSEROLE :)••••

*VALENTINES DAY COLLECTION*

My dear friend Jim LOVES this recipe!!! I hope that you will too :)

•1 Quart-HILTON'S OYSTERS from COSTCO or 4 each 8 oz cans of whole oysters
•10 oz-soup & oyster crackers-USE ALL
•2 cups plus Progresso Italian style bread crumbs-24 oz can
•4 each-eggs
•1-1/2 sticks butter
•1/2 tsp pepper
•1 can cream of mushroom soup 
•2 cups milk

•Drain oysters
•Layer oyster crackers in 12" casserole bowl (2.5 litre mixing bowl)
•Start with crackers and end with oysters-3 times (Crackers-Oysters, Crackers-Oysters, Crackers-Oysters)
•Separately mix milk, eggs, pepper & soup
•Pour over oysters and crackers and let soak 15 minutes.
•Melt butter and stir in bread crumbs until consistency of cake frosting
•Spread on top of oysters 1/2" thick
•Bake at 360 degrees for 45 minutes uncovered or until golden & crisp on top
•Eat right out of the oven-ENJOY!!!
•Let Rest-Cool 

(Source: JIM & Yummily & Allrecipes.com photo)