OT - What is your fav holiday recipe?

[Yellow Beard]

With the holidays coming I thought maybe we could swap recipes.

This is honestly the best fudge I have eaten and it is simple to make. You can add nuts, coconut or whatever.

Really Easy Chocolate Fudge

Prep time: Approximately 10 min.
Makes about 2 lbs.

Ingredients:

3 cups (18 oz.) semi sweet chocolate chips

1 (14 oz.) can of Eagle Brand, fat free, sweetened condensed milk.

Dash salt

I Tablespoon vanilla extract.


Directions:

1. In a sturdy saucepan, over low heat, melt chocolate chips with canned milk and salt.
Remove from heat.
Stir in vanilla extract.
Spread evenly into a wax paper lined 8 or 9 in. square pan.

2. Chill for two hours or until firm.
Turn fudge onto cutting board.
Peel paper and cut into squares.
Store covered leftovers in refrigerator.

 

[Falseprophet]

That sounds like a good one Beard. my favorite one is "won't get a cold all winter chili" I don't really keep a recipe on hand for it, cause I tweak it every time I make it. The basic recipe is

5 lbs of ground Beef

3 lbs of ground (insert favorite other meat here)

5 lb bag of onions

your call on Garlic (at least one whole fresh one)

several cans of whole tomato (be sure to hand squish em),tomato sauce,tomato paste (again your call on whatever your preference is)

as many hot peppers as you think you can handle

Buncha beans

One Hellacious pot (I have an old Prison pot you could fry a 30 lb Turkey in)

Chili spices

12 pack of your favorite brand of beer

Fry the meat and onions throw em in the Hella pot with all the rest (except beer) now bring it to a boil, tasting it as the day goes on. By the time you finish the beer, it should be done.

 

[Eyes of Origin]

I love the holidays. My mom loves to bake and probably makes 20-30 different things each year for our holiday parties, but my favorite is her Peanut Brittle. (If I think of any others as we get closer to the holidays, I'll post them )


Ingredients
1 cup white sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/4 cup water
1 cup peanuts
2 tablespoons butter, softened
1 teaspoon baking soda
Directions
1.Grease a large cookie sheet. Set aside.
2.In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
3.Remove from heat; immediately stir in butter or margarine and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.

 

[Crystal Canyon]

Appetizers- Cocktail Medley

1 Large jar of Grape Jelly
1 Large jar of Mustard
3-4 pkgs. of sausage links
1 large pkg. frozen meatballs

Cook sausage links and meatballs. Cut sausage links into small bite size pieces. Set aside.

Mix Grape Jelly and Mustard in "Large" heavy pan. Bring mixture to rolling boil. Turn down burner to simmer.

Add precooked, cut up sausage pieces and Meatballs to mixture. Simmer until the sauce is fairly thick.

Serve in crock pot turned on "warm" setting or a bit higher. Yummy!

I also add cut up hot dogs for the kiddies. They love them!

You can also make your own meatballs. I do on occasion and use venison. Great way to use up all the deer burger when you finally get a bit burned out on chili. rolleyes:

 

[Lord Arcane]

Eggnog! (not for the kids)

Ingredients:

12 eggs
1-1/2 ups granulated sugar
8 half-pint containers of light cream
4 half-pint containers of heavy cream
1 1/4 quart of whiskey
3/4-cup rum
3/4 cup brandy
(really not for the kids! lol and its strong for those who are not like me )

Directions:

Separate the eggs and beat the whites until stiff. Keep the whites cold.
Beat the egg yolks in a large bowl. Gradually beat in the sugar.
Pour into a large saucepan and heat well, stirring constantly.
(Do not let the eggs cook through.)
Remove from heat and stir in liquor.
Place the mixture in a punch bowl.
Add the light cream slowly and mix well.
Fold in the beaten egg whites.
Beat the heavy cream until stiff and fold it into the mixture.
Sprinkle in nutmeg to taste.

Note: A non-stick saucepan and nonstick stirring utensil are preferred.
Using a wire whisk will help prevent clumping when folding in the eggs and cream.
The alcohol can be cut in half for those who want to not get wasted off a few glasses.