The Christmas Spirit

The Christmas Spirit

Holly Punch

Thanks to all my friends and the fun baby shower they threw for me last week! I had a blast. Karen Hyde brought this delicious slush that we just couldn't get enough of, she said I could share it with all of you! You have to try this for your next party! MMM, wishing I had some right now!

Ingredients:

1 quart cranberry juice
1 cup sugar
1cup water
1 cup red hot candies(do not substitute anything else)

Bring to a boil slowly in a large pot while stirring. Once the candies are dissolved, add the rest.

46oz. can pineapple juice
6oz. lemonade concentrate
6oz. OJ concentrate

Stir together, pore into large tupperware or a couple of zip-locks and freeze.

To serve, shave off "slush", mix with 7up!

Cheesy Spinach Dip

Thanks to Karen Schneiter for this yummy dip, its a little twist on an old stand-by.

Ingredients
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (16 ounce) container sour cream
1 cup mayonnaise
1 envelope dry vegetable soup mix (Knorr)
1 (8 ounce) can water chestnuts, drained and chopped
2 green onions, chopped
1 C grated cheddar cheese
1/2 C real bacon bits/ pieces. (I use the Hormel brand ones you find at Costco)
Directions
In a medium bowl, mix together spinach, sour cream, mayonnaise, dry vegetable soup mix, water chestnuts,green onions, cheese and bacon. Cover and chill in the refrigerator approximately 2 hours before serving. Serve with crackers, chips, or sliced baguette.

Tis the Season...

For parties! Does it seem like you are having to take a dessert or an appetizer for everything this month. I thought I would share some of my favorites for just such a gathering So here goes.

Thanksgiving Hangover

Hope everyone had a tasty Thanksgiving surrounded by loved ones. We sure did! If you had success with any of the recipes please leave a comment and tell us what you thought!

Happy Thanksgiving!

We just wanted send out our thanks to all of our family and friends. We love you all so much and wish you a very happy holiday season. We wish we could share a Thanksgiving table with all of you, so create some of these recipes and think of us, because we will sure be thinking of you!

Pumpkin Trifle

1 box of spice cake mix
2 3 oz boxes pumpkin spice pudding
2 C cold milk
3 C whipping cream
gingersnaps -- crumbled
Large,pretty bowl, preferrably glass so you can see the layers.

Prepare spice cake according to instructions. Let cool completely. Cut up into cubes.
Combine pudding and cold milk, mix for 5 minutes. Refrigerate until set.
Whip the cream with 1 C powdered sugar until stiff.
Combine pudding with a third of the whipped cream.
To assemble:
Layer spiced cake cubes, pumpkin pudding mixture, whipping cream, repeat and top with crushed ginger snaps.

Layers of Heaven -- pumpkin style

I was inspired by Jello's Pumpkin Spice Pudding to create this dessert and it was a huge hit!

Gingersnap Crust:
Combine 1/2 cup melted butter and 2 cups finely crushed gingersnaps in a medium mixing bowl; toss to mix well. Spread evenly into a 9x13 pan. Press onto bottom and up sides to form a firm, even crust. Chill about 1 hour or until firm. (Or, bake in a 375 degree F oven for 4 to 5 minutes or until edge is lightly browned. Cool on a wire rack before filling.)
or
Shortbread Crust:
1 C flour
1/2 C butter
1/2 C brown sugar
1/2 C slivered almonds or pecans (you can leave them whole or grind them down a little)
1/2 tsp cinnamon


Combine ingredients and press into the bottom of a 9x13 pan. Bake at 375 for 15 minutes. Cool

1 8 oz package of cream cheese
2-3 C powdered sugar
2 3 oz packages pumpkin spice pudding
2 C cold milk
1 quart heavy whipping cream

1. Whip cream with about 1/2 C powdered sugar until stiff. Set aside
2. In another bowl beat together softened cream cheese and up to 2 C powdered sugar (do the sugar to taste. Add about 2 c of the whipped cream, folding together. Spread on the cooled crust and put into the fridge.
3. Mix pumpkin pudding with 2 C cold milk for 5 minutes. Refrigerate for 5-10 minutes, until set. Combine with 1 - 1/2 C whipped cream. Spread over the cream cheese mixture.
4. Top with remaining whipped cream and sprinkle the top with either crushed gingersnaps or toasted nuts, depending on what you did for your crust.
5. Let set for at least an hour. Enjoy!

Pumpkin Chiffon Pie

This is such a delicious pie! I am not a huge fan of baked pumpkin pies, they are a little strong for me. So if you feel the same way give this one a go, it is so much ligher and milder in flavor.

Combine in a saucepan:
1 envelope unflavored gelatin
1/2 C sugar
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp ginger
1/4 tsp nutmeg

Stir in:
3/4 C milk
2 slightly beaten egg yolks
1 C canned pumpkin
Stir over medium heat until it boils. Remove from heat and chill.

In a bowl:
2 egg whites
1/4 C sugar
Beat the egg whites until soft peaks form, slowly incorporated sugar and beat until stiff.

Whip
1/2 C heavy whipping cream

Fold the whipped cream into the egg whites and the completely cooled pumpkin mixture. Pour into already baked pie crust and chill. Serve with whipped cream.



Grandma Ruth's Pie Crust

3/4 lb Tenderflake lard
1/4 lb butter
5 C flour
1 tsp salt
1 can 7up

Have lard, butter, and 7up cold. Cube lard and butter, and with a pastry cutter cut the fats into the flour, until you have the texture of pea gravel. Slowly add 7 up only using as much as needed to hold dough together.

Makes 4-5 pie crustas, can bef rozen. Seperate and roll into discs, cover and refrigerate or freeze.

I will see if I can post Tressa's famous crust recipe here this week.

Yam and Apple Casserole

6 medium yams
3-4 apples, peeled, cored, and sliced
1/2 C butter
3 TBSP cornstarch
1 C sugar
1 tsp salt
2 C water
2 TBSP lemon juice

Parboil yams for about 20 minutes. Cool, peel, and slice. Layer in buttered casserole dish, yams then apples.
melt butter in saucepan, add cornstarch, sugar, and salt. Blend well. Add water, cook and sitr until thickened. Add lemon juice, then pour over yams.
Bake at 350 degrees for about 1 hour. Serves 8.

Pumpkin Dip

1 pkg cream cheese -- softened
1 jar amrshmallow cream
1C canned pumpkin
pumpkin pie spice to taste
Cream the cheese until smooth, then add in marshmallow and mix. Last add the pumpkin and spices and mix til smooth. Chill and serve with vanilla wafers.

Thanks to Karen Schneiter for this goodie.

Acini de Pepe Salad

Most of you out there know this one as Frog-eye salad. We love having this one at Thanksgiving time. Loron and I had the assignment to make this for our first Thanksgiving since we had been married. I had been trying to get the lid off of a can of mandarin oranges and because of a crummy can opener was having a difficult time. Loron came to my rescue with his great manly strength, well he slipped and cut his finger on the lid. The blood started flowing and next thing you know he just about passed out on the floor, luckily I got him to the couch just in time! One day ask him how he did when he observed his first surgery where an epidural was given...it was a doozy, and there was no good wife there to catch him!

1 1/2 C acini de pepe pasta. Cook according to package instructions
Sauce:
1 C sugar
2 TBSP flour
1/2 tsp salt
1 3/4 C pineapple juice (get the juice from the pineapple you drain for the next day)
3 beaten egg yolks

Combine sugar, flour, and salt in a saucepan. Add pineapple juice and beaten egg yolks. Cook over med-high heat until thickened. pour over cooked pasta. Let stand overnight.

Add:
1 large can crushed pineapple--drained, reserve the juice for your sauce
1 large can pineapple tidbits -- drained
3 cans mandarin oranges -- drained
1-2 C red grapes
1/2 package marshmallows
1 lg container cool whip

Combine and chill for 1 hour.

Braised Carrots and Fennel

This recipe is from Rachel Ray. I have yet to try it, but I think it looks delicious. I might have to add this one to the spread this year!

Ingredients
6 large carrots, peeled
2 large bulbs fennel
1 large onion
1 teaspoon sugar
Salt
2 tablespoons extra-virgin olive oil
3 tablespoons chopped dill
3 tablespoons chopped chives
Directions
Slice the carrots 1/2-inch thick on an angle.

Quarter the fennel bulbs lengthwise, cut into bulb to remove core and thinly slice, or roughly chop. Reserve 1/4 cup chopped fennel fronds.

Halve and slice the onion. Fill a skillet with 1/4-inch water. Add vegetables then sprinkle with sugar and salt and drizzle with 2 tablespoons extra-virgin olive oil. Simmer covered 20 minutes, and uncovered for 5 minutes and adjust salt. Toss vegetables with fennel fronds, dill and chives.

Sauteed Carrots

Ingredients

2 pounds carrots
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 TBSP sugar
1 1/2 tablespoons chopped fresh dill
Directions
Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10 to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter, and sugar,saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill. Sprinkle with salt and pepper and serve.

Cheesy Broccoli and Corn

This is a dish served at Loron's Mom's Thanksgiving table and a big hit with the kids!!

1 can of corn
2 bunches borccoli
3-4 heaping TBSP cheez whiz
cold water mixed with several tablespoons of cornstarch
1 C cream

Cook broccoli til tender, drain and save water. Chop fine and set aside. Make sauce with 1/2 C broccoli water, cheez whiz, cream and cornstarch. Boil until thickened. Add vegetables. Salt and pepper to taste.

Not your momma's green bean casserole.

Ok, so my mom never made green bean casserole, for which I was very thankful! But I am such a fan of these green beans, they are fresher tasting and so delicious! This is one of the recipes where you can just toss together the ingredients without too strict of measuring.

Garlicky green beans with bacon and mushrooms

1 package of fresh french green beans (I find mine at Costco)
1 lb bacon--diced (or if you are in a hurry those Hormel bacon pieces can just be tossed in)
10-20 mushrooms
2-3 cloves of garlic -- minced
2 shallots -- minced
1/4 C butter
salt
pepper
lemon juice

To start, blanch you beans. This will help your beans stay nice and bright green in color and not too mushy. To do this, bring a large pot of water to boil, and have a large bowl filled with water and ice. Put beans in boiling water for a few minutes, just until barely tender and still bright green in color. Remove immediately and place in ice cold water so that they stop cooking. Let sit for a few minutes, until completely cooled. Remove and set aside. Cut bacon into 1/2 inch pieces (if you put your bacon in the freezer for a half and hour or so before cutting it is much easier). In a large saute pan, cook up bacon. Remove from pan and place on papertowels. Pour off excess grease from pan. Add butter and over med heat saute mushrooms, sahllots, and garlic. Add bacon back in, and beans. Season with salt and pepper. Cook for just a few minutes until beans are tender and warmed through, don't over cook. Add just a splash of lemon juice. Serve and enjoy.

Sweet Roasted Acorn Squash

Ingredients
2 acorn or dumpling squash, about 1 pound each
Kosher salt and freshly ground black pepper
1/2 C butter, softened
1/2 C brown sugar
1/2 tsp almond extract
8 fresh sage leaves
1/2 pound crushed almond biscotti, or vanilla wafers
Directions
Preheat the oven to 350 degrees F.

Split the squash in half through the equator and scrape out the seeds with a spoon. Set the squash halves, cut sides up, on a baking sheet and sprinkle with salt and pepper. If squash are very large, cut lengthwise into quarters.


In a bowl, cream the butter with the sugar, and almond extract. With a brush or a spoon coat the cut sides of each squash half with the butter mixture and put 2 sage leaves on top of each. Sprinkle with the crushed cookies. Bake until tender, 30 to 35 minutes, basting every 15 minutes with any remaining butter. Adapted from Tyler Florence.

Stuffed Acorn Squash

This recipe was shared at out Relief Society recipe group. Thanks to Lindsey Guisti for this yummy side dish.

2 small acorn squash
1 egg, beaten
1/4 tsp salt
1/8 tsp pepper
1 tsp chicken boullion granules
2 TBSP boiling water
2 C cooked stuffing(Stovetop)
1/4 C grated Parmesan (optional)
1 tsp paprika

Cut squash in half, and discard seeds. Place squash cut side down in a baking dish and 1/2 inch of hot water. Bake uncovered at 400 for 30 minutes or until squash is tender.

When squash is cool enough to handle, scoop out pulp leaving a 1/4 inch in the shell. Drain the water form pan; place the squash cut side up in pan and set aside.

In a large bowl, combine, pulp, egg, salt and pepper. Dissoulve boullion in water; add to squash mixture. Add the stuffing; spoon into shells. Top with cheese if desired. Sprinkle with paprika. Bake uncovered at 400 for 20-25 minutes until heated through. This could be prepped the day before, refrigereated and then do the final baking just before serving.

The Best Buns

These are melt-in-your-mouth, tender, light buns and oh so good. Thanks to my mom for this recipe. Excuse my Canadian, I think down here they are referred to as rolls.

2C warm water
2/3C powdered milk
1/2 C oil
1/2 C sugar
2 beaten eggs
2 TBSP yeast
1 tsp salt
6 1/2-7C white flour

First you need to proof your yeast. To do this, combine 1/2C of warm water with 1 tsp sugar (this feeds the yeast) and the 2 TBSP of yeast. Let sit until it bubbles and doubles in size. In your mixing bowl combine the remaining 1 1/2 C warm water, powdered milk, oil, sugar, and eggs. Add the yeast. Combine salt and 3 C of flour. Incorporate flour into wet ingredients, mixing until smooth. Continue adding four one cup at a time, until you reach your desired consistency. The less flour you use the lighter your buns will be. Do not over mix your dough. The dough should pull away from the sides of your bowl and it will be a little bit sticky, but your should be able to form it into a ball shape. I mix mine in a Bosch so I remove the dough to another bowl that I have sprayed with cooking spray, cover it with a clean dish towel, place in the sun and let it rise until it doubles in size(about 30-45 minutes, the time depends on how warm or cool your kitchen is. Grease baking sheet or glass pan (this is a good option because then you can see if the bottoms are nice and brown). Shape dough into balls (about 2 1/2-3 inches in diameter). Place in pan, slightly space apart. Let rise a second time until double in size. Don't cheat your rising time otherwise your buns will turn out heavy. Bake in preheated oven at 375 for 15-20 minutes. The tops and bottom should be nice and golden brown, if your tops start getting too dark and the bottoms aren't done, lay a piece of foil over the top. Remove from oven, let sit for several minutes, remove to wire wrack to cool. Bag up as soon as thoroughly cool. These freeze great if you want to make them ahead of time.

Mona's Crescent Rolls

If any of you hail from Southern Alberta, you know that Mona (Loron's mom) is famous for her crescent rolls. These ones take a little work to make look pretty, but are well worth the effort!

1/2 C milk
2 C water
1/2 C sugar
2 TBSP yeast
1/2 C oil
1 tsp salt
2 eggs
6-7 C flour (sprinkle it in slowly so you don't get too much)

Follow the same method as the above recipe. Knead until smooth, let rise one hour, make into rolls, raise one more hour nake at 350 for 15 minutes.

To make the crescent rolls:
Roll our your dough, spread with softened butter (like you would with cinnamon rolls) Then use a pizza cutter, and cut down the venter of an oval piece of dough, then cut into wedges like a pie ; alternating back and forth so that the triangular pieces are uniform in size. Roll up starting at the wide end, then you have to place the narrow end down on the pan so they don't unroll while baking.

These doughs are also delish for cinnamon buns or orange rolls.

Thanksgiving Continued...Sausage & Sage Stuffing

Yummy Stuffing

Just remember, don't put this in the bird!! To cook all of the poultry juice germs out of it would result in an extra dry turkey. I know that some of you out there love exact measurements, but I just don't cook that way. So this is about as exact as its going ot get.

Ingredients:

1lb sage flavored or original sausage -- browned and then let drain on paper towel
1 large onion-- finely diced
3 stalks celery -- finely diced
10-20 mushrooms -- washed and sliced (do as many as you would like)
3 TBSP butter
6-7 C cubbed challah bread (let it sit out a bit and become a little dry) or any dry bread cubes
2 tsp sage
1 tsp thyme
salt and pepper
1/4 C melted butter
1/4 C heavy cream
1-2 C chicken broth/stock

In a large pan cook up sausage. Remove from pan and set on paper towels to let excess fat drain off. Pour off any left over grease from pan. Add 3 TBSP butter and over med heat saute up celery, mushrooms, and onion. In large mixing bowl combine cubed bread, sauteed veggies, sausage, meleted butter, cream and 1/2 C stock. Add seasonings to taste. Add the remaining chicken stock a 1/2 C at a time until you have a really nice moist consistency, it shouldn't be soupy, but you want it to be moist after it cooks. Pour into large baking dish and cook at 375 for 35-45 minutes. If it starts to get too brown on top just put foil over it. This can be prepped ahead of time and refrigerated. Tjust bake it before serving.

I just can't eat turkey without cranberries.

Orange Cranberry Sauce

2 (8-ounce) packages cranberries, fresh or frozen
1-2 oranges, zested and juiced
1/2-1 cup sugar (add to your desired sweetness)
3/4 tsp cinnamon
1/2 tsp cardamom
Directions
Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Serve at room temperature or cool and refrigerate. These take just minutes to prepare and taste so much better than out of the can!!

Turkey Time

So there are about a bazillion different ways to prepare a turkey, I have decided that this one is my favorite. It makes for a moist and flavorful turkey. Thie is a recipe adapted from Emeril Lagasse.
Ingredients
Brine:

1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary
1 (10 to 12-pound) turkey
1 large orange, cut into 1/8ths
4 tablespoons unsalted butter at room temperature
Salt and pepper
1 large yellow onion, cut into 1/8ths
1 stalk celery, cut into 1-inch pieces
1 large carrot, cut into 1-inch pieces
2 bay leaves
2 sprigs thyme
2 sprigs rosemary
1/2 bunch sage
3 or 4 sprigs parsley
1 1/2 to 2 cups chicken or turkey stock, for basting

For the Brine:

To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a nonreactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, food grade plastic storage bag). Add the oranges, lemons, thyme, and rosemary. Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.

Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water.

Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.

Sage Butter:

Combine 1/2 C softened butter with 2 tsp dried sage.


Preheat the oven to 325 degrees F.

Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels both inside and out. Place turkey, breast side up, in a large, heavy roasting pan. Rub breast side with orange segments and rub on all sides with the butter, stuffing some underneath the skin. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, remaining orange, celery, carrot, bay leaves, thyme, rosemary, sage. Loosely tie the drumsticks together with kitchen string. Roast the turkey, uncovered, breast side down for 1 hour.

Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock. Don't over cook it!

Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.

Serve with pan gravy and delicious cranberries!!

Thanksgiving at our house.

Tis the season for too many calories, but they don't count on Thanksgiving and CHristmas, right!?!?!? So here is to some great tasting food that have become some of our family favorites.

Savory Gift Ideas

Lemon Rosemary Salt

Ingredients:Makes about 1 cup
Grated zest of 2 lemons (about 2 Tbsp.)
Fresh rosemary leaves from 2 (5-inch) branches (about 3 Tbsp.)
1 Tbsp. freshly ground black pepper
3/4 cup coarse sea salt
In a food processor fitted with a metal blade, process lemon zest, rosemary leaves, and pepper until finely chopped, about 1 minute. Add salt and pulse until salt forms smaller crystals and mixture is blended, about 30 seconds.

Pack into glass jars with tight-fitting lids and store in a cool, dark place for up to 2 months. Attach a ribbon and gift tag with serving ideas, such as "Terrific sprinkled on roast chicken, grilled meats, fish, or steamed vegetables."

Lemon Vinegarette

1 C olive or canola oil

1/2 C white wine vinegar

2 lemons -- juice and zest

1/2 C sugar

1 TBSP poppy seeds

1/2 tsp salt

Combine all ingredients and pour into pretty glass bottle, add a few slices of fresh lemon. On the label print, "Great served with over a spinach, strawberry, and toasted almond salad."

Milk & Cookies

I love this idea!! I found milk packaged in glass bottles at Whole Foods and paired it with one of my favorite Christmas cookies, White Chocolate Ginger Snaps.

Ginger Snaps

2 1/2 C butter
3 C sugar
3 eggs
3/4 molasses
6 C flour
6 tsp baking soda
3-6 tsp ginger (depends on how gingery you like them)
3 tsp cinnamon
1 1/2 tsp salt

Cream together softened butter and sugar. Add eggs and beat until fluffy. Add molasses. Combine dry ingredients and add to wet. Roll into balls and roll in white sugar. Place on cookie sheet and barely flatten with the bottom of a glass. Bake in a preheated 350 degree oven for 8-10 minutes. Let cool on wire rack. If desired melt white chocolate, dip half of cookie in white chocolate and sprinkle with crushed candy canes. Let cool and package.

Hot Cocoa Mix

Hot Cocoa Mix

4 1/2 C Nestle Quick

3 1/2 C creamer

2 C powdered sugar

11 C instant powdered milk

3/4 tsp salt

Mix together. To serve mix 1/3 C cocoa mix to 1 C hot water.

Variations:

For different flavors add part plain creamer and part flavored creamer, i.e. vanilla, mint, hazelnut, whatever you like!

Mexican Hot Chocolate:

Add cinnamon to the mix.

Hot Cocoa Stir Sticks

Peppermint Softmint Sticks

Milk Chocolate

Melt chocolate in a double boiler or the microwave on med heat. Stir until smooth. Dip sticks in chocolate about 2/3 way up. Place on wax paper or parchment lined baking sheet and let cool. Package in cellophane treat bags. Enjoy!

Spiced Cider Mix

2-3 C Country Time Lemonade Drink Mix

1 C Tang

1 TBSP Crystal Light cranberry drink crystals

1/2-1 TBSP cinnamon

1/2 TBSP cloves

This is one of those recipes where I just tossed together ingredients until it tasted right to me. So you may choose to adjust some of the amounts.

To prepare, mix 1 tsp cider mix with 1 C hot apple juice or cider.

I packaged all of the drink mixes in tea tins I found at SpecialtyBottle.com. By the way if you are a friend or neighbor, no stealing this idea. The pregnant girl wants this easy treat for Christmas giving this year!!

Black Licorice Caramels

INGREDIENTS

1 cup butter
2 cups white sugar
1 (14 ounce) can sweetened condensed milk
1 cup corn syrup
1/8 teaspoon salt
1 teaspoon anise extract
black paste food coloring

DIRECTIONS
Line a 9x9 inch dish with buttered foil.
In a large saucepan over medium heat, melt butter. Stir in sugar, milk, corn syrup and salt. Bring to a boil, stirring constantly. Continue to heat, without stirring, to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in anise and food coloring. Pour into prepared pan. Let cool completely, several hours.
To cut, turn out of pan and peel away foil. Cut with a buttered knife. Wrap pieces in waxed paper or candy wrappers. I wrapped my caramels in white polka dot cellophane.

Variation:

For cinnamon flavored caramels. Add 1 1/2 tsp cinnamon extract, instead of anise, and red food coloring instead of the black.

Peanut Butter Balls

Ingredients
1 1/2 cups creamy peanut butter
1/2 cup butter

1 (16 ounce) package confectioners' sugar
16 oz Wilton Melting Chips

Directions
1 Mix first 3 ingredients together.
2 Roll into 1" balls and place on waxed paper lined cookie sheet.
3 Refrigerate 2 hours or overnight. (if you are in a hurry put them in the freezer.
4 Melt chocolate chips in double boiler with oil.
5 Stick toothpick in center of peanut butter ball, dip in chocolate about 3/4 of the ball, leaving a small amount of the peanut butter ball showing. Put back on waxed papered cookie sheet, remove toothpick. Refrigerate until set.
6 Keep in sealed container in cool place. The yield depends on how large you make the balls. Cooking time is actually refrigeration time.

Christmas Goodies

White Chocolate Popcorn

2-3 bags Light butter microwave popcorn

1 bag white melting chips, white chips, or almond bark

Melt chips slowly in the microwave. Pour over popped corn in a large mixing bowl. Add mix-ins -- caramel bits, peanuts, almonds, toffee bits, crushed candy canes, craisins, pistachios. Spread out in a wax-lined pan and drizzle with melted dark or milk chocolate. Let cool. Break up and package.

New Variations:

Tropical Popcorn

Mix in coconut, dried pineapple chunks, and chopped macadamia nuts

Cran-Orange Popcorn

Mix 1 tsp cinnamon into the white chocolate after melted. Mix in craisins, almonds, and candied orange peel., or dried cherries and pistachios. YUM!

Fall Treats

Pumpkin Cookies

Cream Together:
2 C sugar
2 C butter
2 eggs
Add:2 tsp vanilla
2 C pumpkin
Combine:
4 C flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
Combine wet and dry ingredients
Grease cookie sheet and drop cookie dough on pan. Cook in preheated 350 degree oven for 12-15 minutes.
While cookies are baking make the icing:
In a saucepan combine:
1C butter
2C brown sugar
1/2C milk
Stir constantly and let boil for 1 minute.
Add 1 tsp vanilla.
Pour into a glass bowl and refrigerate until cool.
When cool whip in icing sugar until you get a nice thicker consistency (but still can be easily spread) This makes a really large batch of cookies, perfect for sharing with friends and stashing a few extras in the freezer. I packaged these goodies in some tall white gift boxes with a clear window in the front that I had found at Michaels. Add some cute ribbon and a tag and you have a great little gift.

Chocolate Dipped Pretzels...better known as Monster Toes

Pretzel rods (in the photo I used the smaller pretzel twists, that are the perfect "toe"size)
caramel bits
evaporated milk (water can also be used)
green chocolate melts (Wilton brand)
Melt 1 pkg of caramel with 1-2 tbsp evaporated milk in the microwave on med heat, cook for 1 min then stir, repeat until smooth. Dip pretzel rods about 2/3 up and set on wax paper lined cookie sheet that has been sprayed with cooking spray. Let cool in fridge. Melt chocolate in double boiler or slowly in microwave. Dip pretzels in chocolate. Cut black, purple or red "DOTS" cnady in half and use as the nail. After green color has hardened. Melt some darker green chocolate in a ziploc bag, snip the corner tip and drizzle on some knuckles. Let set, package in cellophane treat bags and top with a cute tent tag.

Pumpkin Spice Popcorn

Light butter microwave popcorn--popped, or any popped popcorn. About 6-8 Cups.
1 bag pumpkin spice Hershey Kisses--unwrapped
Heath Toffee Bits
Cashews or Almonds
Milk Chocolate -- melted
Pop popcorn, slowly melt pumpkin kisses in a glass container in the microwave. Do it on a lower temperature, taking out to stir every 30 seconds or so. Pour over popped corn in a large mixing bowl. Add mix-ins. Spread on a cookie sheet lined with wax paper, and refrigerate. When it has hardened drizzle with some melted milk chocolate. Let harden again. Package in cellophane bags or clear acrylic paint cans (also found at Michaels or other craft/scrapbook stores) Enjoy!

Fresh Mex Black Bean Dip

I love this dip, its healthy and tasty, and completely addictive. Enjoy!

1 can black beans, drained and rinsed
1 can white shoepeg corn, drained
2-3 diced tomatoes
1 diced avocado (opt)
1 english cucumber, diced (opt)
1/2-1 bunch cilantro, chopped
1/2-1 C salsa verde
1/2-1 tsp cumin
dash of salt

Combine and serve with tortilla chips ( we like hint of lime tortilla chips the best) All of the seasonings can be adjusted to your taste.
P.S. If you can't find shoepeg corn in the canned veggie aisle just use any corn.

Asian Noodle Salad

SALAD INGREDIENTS:
1 packages linguine noodles, cooked, rinsed, and cooled
1/2 head sliced Napa cabbage
1/2 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper,
1 orange bell pepper,
1 small bag bean sprouts (also called “mung bean sprouts”)
1 sliced scallions
2 peeled, sliced cucumbers
LOTS of chopped cilantro—up to one bunch
1 can whole cashews

DRESSING:
Juice of 2 limes
6 tablespoons olive oil
1 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
2-3 tablespoons fresh ginger, minced
2 cloves chopped garlic
2 jalapenos, chopped
More chopped cilantro—LOTS
Mix together salad ingredients. Whisk or blend together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.*Dressing keeps up to three days before serving, WITHOUT cilantro.

recipe adapted from Jamie Oliver

Britt's Banana Bread

Simply delicious banana bread, and a little lower in calories with the addition of applesauce.

Cream together:
1/4 C butter
1 1/2 c sugar
Add:
2 eggs, mix
1/2 C applesauce
1 tsp vanilla
1/3 C sour milk (you can make your own sour milk by adding a tsp or so of vinegar to your milk)
Combine dry ingredients then add:
2 C flour
1 tsp baking soda
1 tsp baking powder
3/4 tsp salt
1/4 tsp cinnamon, nutmeg (optional)
Add:
2 C mashed bananas

Bake 45-60min at 350 degrees. Makes 2-3 loaves. Also great as muffins.

You will never turn down a piece of these!

Bonnie Clark makes some of the best cakes I have ever tasted. I hope she doesn't mind me sharing some of the recipes with you. These are great for those summer get-togethers!

Oatmeal Cake

Start with 1 1/4 C boiling water and add 1 C quick oats. Let stand for about 20 minutes.

Cream:
1/2 C butter
1 C brown sugar
1 C white sugar
2 eggs
Add:
1 1/2 C flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
Mix
Add the oatmeal mixture and mix

Pour into greased 9x13 and bake for 20-25min at 350 degrees or
greased cookie sheet for 10-12min at 350.

Icing:

6 TBSP butter
1/2 C brown sugar
1/4 C cream or evaporated milk
1 C coconut
1/2 tsp vanilla

Combine in pot and gently let the butter melt and let ingredients barely combine and then pour over cake while warm. Put it under the boiler on the upper rack and broil until lightly toasted on the top.

Chocolate Cake

Cream: 1/2 C butter
1 C brown sugar
1 C white sugar
Add:
2 eggs
1/2 C sour milk
Cream together

Add:
2 tsp baking soda
1/2 C cocoa
2 C flour
Mix together

Add 1 C boiling water and mix

Bake in greased 9x13 for 20-25min at 350
or cookie sheet for 10-15min at 350.

Icing:

Five minutes before cake is done start the frosting.
In a pot:
1 C butter
4 TBSP cocoa
1 C milk
Boil for 30-40 seconds. Take off the heat and put into mixing boil, add 3 1/2C icing sugar and beat it until smooth. Spread onto the hot cake. So sorry if you made this before and it didn't work, I just realized I had forgotten to add the eggs to the recipe!!

Perfect Sugar Cookies

I know everyone says their recipe is the "best", or "award-winning", or "famous", and I'll tell you, I have tried them all! I have found that most of them must not know what makes a good sugar cookie...at least in my opinion! So last night at midnight I tried this recipe (Loron decided he needed a treat for work today) and I think it is the best ever. I tweaked one that I found on allrecipes and I think it is pretty much sugar cookie nirvana! Try this one and let me know what you think. P.S. If you ever visit my blog I would love for you to leave a comment!

Summer's Sugar Cookies

1 C butter
1/2 C shortening
2 C sugar
4 eggs
1 tsp vanilla
1 lemon -- juiced and zested
5 C flour (I have to use a little more because of the altitude here, so about 5 1/2 C)
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda

Cream together butter, sugar, and eggs. Add vanilla and lemon ( I used meyer lemons,, they have such a nice mild flavor, I also really like orange in these, so try either one). Combine dry ingredients and then add to wet and mix. Refrigerate for at least 1 hour or overnight. Roll out on floured surface, roll to 1/4 to 1/2" thick. Cut out and place on ungreased baking sheet, bake in preheated 400 degree oven for 6-8 minutes (I think 6 is plenty). Let cool and frost with favorite buttercream icing. Made about 4 dozen med-sized hearts.

CAFE RIO CILANTRO LIME DRESSING

Ingredients
1 1/3 c. Sour cream

¾ c. Mayonnaise

½ bunch Cilantro chopped

1 package Ranch dressing mix

4 tbsp. Salsa verde (green salsa)

2 cloves Garlic

1/8 tsp. Tabasco sauce (optional)

Juice of one lime

milk to thin it Out
Preparation
*mix together in blender and that’s it!

THIS THE DRESSING RECIPE I ALWAYS USE. I ALSO SPOTTED THIS RECIPE ONLINE AND IT LOOKS PRETTY TASTY TOO.
SWEET PORK

2 pounds pork
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar

Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crockpot and cook on low for 2 hours. That's it!


CILANTRO-LIME RICE

1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
1 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.


BLACK BEANS

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. (**NOTE** we added a can of corn, drained, to the beans with a dash of cumin and chili powder, it was AWESOME! We recommend doing this even though it's not "traditional Cafe Rio")


CILANTRO RANCH

1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalepeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)

Mix all ingredients together in the blender. Thats it!

K so now to make it all PERFECT... Here is how we put it all together: First of all, we bought the aluminum deep-dish pans (they had these at the grocery store, you will know when you see them.. they look JUST like the Cafe Rio tins). Lay a tortilla in the bottom of the pan, sprinkle cheese on it, and put in the oven at 375 for about 5 min or until the cheese is melted. Remove from oven, add beans, rice, pork, then lettuce (we used the leafy green lettuce, NOT ICEBURG) and a little scoop of diced tomato and onions (pico de gallo). We made up some gaucamole and put some of that on the salad (HIGHLY RECOMMENDED). We also added a little spoonful of sour cream. Add some crushed tortilla chips (we have yet to find the little tortilla strips), a shake of parmesan cheese, and top with a few cilantro leaves. Serve with the cilantro ranch dressing and there you have it!

It really is easier than it looks. It only took me about an hour to make (after the pork was in the crock pot). The rice and beans are SUPER easy, you definitely want the beans and rice to get the whole experience! Also, be generous with the cilantro!

Britt's Pumpkin Cookies

Warning: The following recipe is very addictive and can lead to extra pounds on the hips!

Cream Together:
2 C sugar
2 C butter
2 eggs

Add:
2 tsp vanilla
2 C pumpkin

Combine:
4 C flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice

Combine wet and dry ingredients

Grease cookie sheet and drop cookie dough on pan. Cook in preheated 350 degree oven for 12-15 minutes.

While cookies are baking make the icing:

In a saucepan combine:

1C butter
2C brown sugar
1/2C milk
Stir constantly and let boil for 1 minute. Add 1 tsp vanilla. Pour into a glass bowl and refrigerate until cool. When cool whip in icing sugar until you get a nice thicker consistency (but still can be easily spread)

These are not the prettiest cookies but they taste so good that it does not matter!

Breadsticks

These are the most delicious breadsticks, and so easy to make! There a favorite recipe from my Missoula Recipe Group days.

Breadsticks Recipe:



1 TBSP Yeast

1 1/2 C warm water

2 TBSP Sugar

1/2 tsp salt

3-4 C flour

1/2 C butter



Dissolve yeast, water, and sugar in mixing bowl. Let double. Combine salt and flour. Add to wet. Mix and knead for at least 3 minutes. Let dough rest for 10-20minutes. Melt butter. Spread half of butter on a cookie sheet. Then roll out dough on to that. Spread the rest of the butter on the top of the dough. Sprinkle with parmesan cheese and garlic salt, or italian seasonings, whatever you like. Using a pizz cutter cut in breadsticks. Let rise for 20 minutes. Bake at 375 for 20 minutes.

Rosa Pasta

This one's for you Jen. I have to admit that when I give you all these recipes, I hope that they taste good to you. When I cook I usually do not follow a recipe so the measurements are never exact, so recreating a dish isn't always an exact science. I encourage you to adjust any seasoning to your own personal tastes.
This is one of those recipes that came from looking in my fridge in deperation as to what to make for dinner one night and perfecting a Grandpa Gordie specialty. Loron said that whenever his dad was in charge of the cooking he would toss together some bacon, canned tomatoes, and macaroni noodles. So here is a gussy-upped version, and it is one of my kids favorites.

Ingredients
Angel Hair Pasta -- boil in salted water
1 lb bacon, cut into small pieces and cook.
1 28 oz can diced tomatoes
1 shallot--minced (use a small white onion instead if you need to)
2 cloves of garlic -- minced
10-12 diced mushrooms
artichoke hearts -- chopped, optional
black olives-- finely diced, optional
1/3-1/2 C chopped fresh basil (dry can be substituted, use s TBSP or two)
1/4--1/2 C cream
1 TBSP butter
salt and pepper

In a saute pan cook bacon. Drain on papertowels and set aside. Remove bacon fat from pan and add onions, garlic, and mushrooms. Cook until all of the liquid is gone from the mushrooms. Add tomatoes. Cook until most of the liquid from the tomatoes has evaporated. Add bacon and basil, and anything else you would like at this point. Let simmer for a couple of minutes. Add cream and butter and let simmer, don't let it boil. The butter just helps to make the sauce have a nice smooth consistency. Season as desired with salt and pepper. Toss with pasta. Great topped with shredded parmesan and toasted pine nuts. Also good with grilled chicken tossed into the mix. Ciao!

I am feeling a little Soupy today.

I love soup! I could eat it everyday, if Loron would let me! But his man appetite, doesn't think soup everyday is very satistfying. So here is my hommage to soups. I try to cram veggies wherever I can and my kids usually like all of these. Enjoy!

California Pizza Kitchen's Sedona White Corn Tortilla Soup

I wish that we had a California Pizza Kitchen in Reno, but this is second best!

Ingredients
3 tablespoons olive oil
1 1/2 small corn tortillas, cut into 1-inch squares
1 1/2 tablespoons garlic, minced
2 tablespoons onions, minced
1 1/2 teaspoons jalapeno peppers, minced
2 cups white corn kernels
1 1/2 lbs ripe tomatoes, chopped
1/3 cup tomato paste
2 1/2 teaspoons ground cumin
1 tablespoon kosher salt
1/8 teaspoon white pepper
1/2 teaspoon chili powder
1 1/2 cups water
1 quart chicken stock
Garnishes
24 corn tortilla chips
2 cups shredded cheddar cheese
1/2 cup fresh cilantro, chopped
Directions
1Over medium heat, fry tortilla squares in olive oil until they begin to crisp and turn a golden yellow. Add garlic,onion and jalapeno; cook 1 to 2 minutes, until onion becomes translucent.
2Add half the corn along with all other ingredients (except garnishes), reserving other half of corn to be added at the end.
3Bring the soup to a low, even boil. Boil for 5 minutes. Remove soup from heat.
4Use a hand-held propeller blade processor to process in batches to the consistency of a course puree. You can also process in batches in a blender. Return the soup to the burner and add the reserved corn.
5Bring the soup to a boil once again being extremely careful to avoid scorching or burning the soup.
6To serve, garnish with blue corn tortilla chips, cilantro and sharp Cheddar cheese.

Italian Stoup

2 links Italian sausage
2 C cheese tortellini -- cooked
1 small onion-- finely diced
2 cloves of garlic -- minced
1/2 C matchstick carrots
1 rib of celery -- finely diced
1 C zucchini-- large dice
2 lg cans of diced tomatoes
1-2 C chicken broth
1 can cannelli beans
2 tsp white vinegar
1 tsp sugar
2 TBSP dried basil
1 TBSP dried oregano
1-2 tsp dried ground thyme
salt and pepper
fresh basil
parmesan

In a saute pan cook up sausage links, let drain on paper towel. Let cool and then cut into thin round slices.
In a large stock pot add a couple tablespoons of olive oil and saute onions, garlic, carrots, and celery. Just before they are finished add the zucchini.
Add sausage, tomatoes, beans, and seasonings. Let simmer so that the flavors all come together (1/2 hr)
While the stoup is simmering cook up tortellini in salted water until al dente (still a little firm). Add tortellini to stoup. Garnish with fresh chopped basil and shredded parmesan cheese. Delicious served with fresh french bread or breadsticks...ooh I have a good recipe for that too, I will add that one soon.

Butternut Squash and Pear Soup

Ingredients
4 tablespoons butter
1 medium/large onion, diced
1 medium butternut squash peeled, seeded and cut into 1-inch pieces
4 pears, peeled and chopped into roughly 1-inch pieces
1-quart low sodium chicken stock, or enough to cover
1 tsp ginger
Heavy cream
Salt, freshly ground black pepper and granulated sugar
Directions
In a saucepan melt the butter over medium-high heat, and add and sweat the onions. Add pears and squash and sweat those too a bit. Pour in the stock, enough to submerge solids. Add ginger and bring to a simmer and cook until squash is fork tender about 15 to 18 minutes. Puree with immersion blender or pour into a food processor. Add a touch of cream and season, to taste. Serve with chopped chives if desired.

Thai Shrimp Soup

Ingredients
1 14-1/2-ounce can chicken broth
1 small zucchini, cut into matchstick-size pieces (about 1-1/2 cups)
1 green onion, bias-cut into 1-1/4-inch slices (2 tablespoons)
2 tablespoons minced fresh ginger
1-1/2 teaspoons finely shredded lemon peel or lime peel
1/4 teaspoon crushed red pepper
12 ounces small shrimp, peeled and deviled
1 14-ounce can coconut milk
2 tablespoons finely chopped cilantro
2 tablespoons toasted shaved coconut
Directions
1. Bring broth to boiling in a saucepan. Add green onion, ginger, lemon peel, and crushed red pepper. Return to boiling; reduce heat. Simmer, uncovered, for 3 minutes, stirring occasionally. Add zucchini. ( I don't add the zucchini earlier because then it gets overcooked and mushy!)

2. Add shrimp. Simmer, uncovered, for 1 to 3 minutes or until shrimp is opaque. Add coconut milk. Heat through (do not boil). Ladle into bowls. Top with cilantro and coconut. Serve immediately. I tried to make this ahead of time and serve it at a dinner and the zucchini was then over cooked and the shrimp became tough. So sorry this is not a make ahead recipe, but it is so delicious and light! You could probably substitute chicken if shrimp isn't your favorite. Give it a try!

White Bean Chili

Ingredients
1 onion -- finely diced
2-3 cloves of garlic minced
2 TBSP olive oil
1 lb boneless, skinless chicken breasts
4-5 cans beans, either great northern or navy
4-5 C chicken broth
2 small cans diced green chiles
1/4 C salsa verde (optional)
2 tsp cumin
1 tsp ground oregano
salt and pepper
1/2-1 C sour cream (light works just as well)
cilantro
cheese
limes

Cook chicken, either grill or boil, and cut up. In a large stockpot saute onions and garlic in the olive oil. Add all remaining ingredients dow to salt and pepper. Let simmer for at least 20 minutes or put in a crockpot and let it simmer all day. Just before serving mix in xour cream, use as little or as much as you prefer. Add some lime juice. Ladle into bowl and garnish with chopped cilantro, cheese, and if wanted more lime. Also good with diced avocados, tomatoes, and lime tortilla chips. This is a family favorite. I even won a chili contest with it...ok it was just a little church contest, but it is still tasty!!

Chicken Tortilla Soup

Ingredients
2 tablespoons extra-virgin olive oil
2 medium white onions, diced
2 garlic cloves, minced
2 jalapenos, seeded and minced
3 ripe medium tomatoes, chopped
1 quart chicken stock
1 tsp cumin
Salt and freshly ground black pepper

Canola oil, for pan-frying
8 corn tortillas, cut into 1/8-inch-thick strips
1 1/2 cups shredded cooked chicken (great time to use a rotissiere chicken)
2 avocados, halved, pitted, peeled, and diced
1 cup shredded Jack cheese, optional
1/2 cup coarsely chopped fresh cilantro leaves, for garnish
1 lime, cut in wedges, for serving
Directions
Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onions, garlic, jalapenos, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy. Pour in the stock, season with salt and pepper and cumin, and simmer for 20 minutes.

Meanwhile, heat 1-inch of canola oil in a skillet over medium-high flame. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. Remove to a paper towel-lined platter and sprinkle with salt while they are still hot.

Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each. Top with the diced avocado and fried tortilla strips (and cheese if using). Garnish with cilantro and serve with lime wedges.

Seafood Pan Roast

Thanks to Jacque Foster for introducing this fabulous soup to us! This is one of those things you think about and crave all of the time! Its also super simple even though it has a laundry list of ingredients.


SERVES 1
Ingredients

1/4 teaspoon butter
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon celery seed
1/4 teaspoon paprika
1/4 teaspoon lemon juice
1/4 teaspoon worcestershire sauce
1 dash Tabasco sauce
2 tablespoons white wine
1 tablespoon seafood cocktail sauce
1/4 cup clam juice
6 ounces shrimp, peeled and deveined and/or crab
3/4 cup half-and-half
1 tablespoon butter
Directions
1 In large pan over medium heat, melt butter. Add salt, white pepper, celery seed, paprika, lemon juice, Worcestershire sauce, Tobasco, white wine, cocktail sauce and clam juice.
2 Add seafood, stir and bring to a full boil. Add half-and-half and simmer on low until you serve.
3 Place butter in bottom of deep bowl, pour in pan roast, sprinkle with paprika and serve.
The recipe is shown as a single serving because thats how they do it in the restaurant in a double boiler.

Try this one it is soooo goood!!!