Each year, I try to make something new while making
the much requested favorites.
This year, I think we have an all-time new favorite.
With it being a Christmas Party/Surprise Birthday Party
I thought we should have some more substantial food
in addition to the finger-food type dishes.
I asked my Mother-in-Law to make Potato Salad.
How she makes it is my husband’s favorite.
As an alternative, I decided to make Oriental Coleslaw.
This turned out to be the hit of the night.
Our guests filled cups with the coleslaw
and asked for the recipe.
1 (1 lb) package coleslaw
2 bunches of chopped green onions
- 1 cup sunflower seeds
- 1 cup slivered almonds
- 2 packages beef-flavor ramen noodles
- 3/4 cup oil
- 1/2 cup sugar
- 1/3 cup vinegar
- Mix in large bowl coleslaw, green onion, sunflower seeds, almonds, and broken up ramen noodles In a small bowl mix oil, sugar, vinegar and the beef flavoring from ramen noodles Mix the oil mixture with the coleslaw mixture and serve.
*make sure that you make this in the last possible moment
so that the ingredients are crunchy.
Now, this recipe, I have had people ask me to make
this for them and have offered to pay me.
This is one of my husband’s favorites
Pecan Pie Bar Cookies
3/4 cup butter
2 cups flour
1/2 cup firmly packed brown sugar
1/2 teaspoon salt
1/2 cup butter
1 cup firmly packed brown sugar
1/3 cup honey
2 tablespoons cream ( I use MILK)
1 teaspoon vanilla
2 cups pecans, chopped
- Shortbread base: mix above ingredients together until mixture is crumbly.
- Shortbread base: mix above ingredients together until mixture is crumbly. Pat crumbs into a lightly-greased 13×9 inch pan.
- Bake at 350° for 15-20 minutes.
- While this is baking, prepare filling.
- Filling: melt butter over low heat in small saucepan.
- Once melted, stir in remaining ingredients except for pecans.
- Simmer over low heat for about a minute.
- Remove from heat and stir in pecans.
- Pour mixture over hot crust and spread evenly.
- Bake at 350° for 20 minutes until center is bubbly.
- Remove from oven and allow to cool completely. When
- completely cool, cut into bars.
My Daughter’s Favorite:
Salted Caramel Butter Bars
|these are on the top of the dessert tower
1 lb. salted butter, softened
1 cup sugar
1½ cups powdered sugar
2 Tbs vanilla
4 cups all purpose flour
1 bag (14 oz.) caramel candies (51 caramels to be exact), unwrapped
1/3 cup heavy whipping cream
½ teaspoon vanilla
2 teaspoons coarse sea salt
1.Preheat the oven to 325F
2. Using a mixer, combine the butter and sugars
until fluffy and creamy, about 3-5 minutes.
3. Add the vanilla and mix until combined.
4. Sift the flour and add to the butter mixture.
5. Mix on low speed until a smooth soft dough forms
6. Butter a 9×13 inch baking pan.
7. Press about half of the dough evenly into the pan
to form a bottom crust.
8. Place the remainder of the dough in the fridge to chill.
9. Bake the crust for 20 minutes until firm and the edges
are a pale golden brown.
While the crust is baking and the remaining dough is chilling,
make The Caramel Filling.
1.Place the unwrapped caramels, heavy whipping cream and vanilla in a small saucepan.
2. Heat over medium/low heat until completely melted and smooth
3. Pour the caramel filling evenly over the crust.
4. Sprinke with sea salt.
1. Remove the chilled dough from the refrigerator.
2. Crumble it evenly over the caramel.
3. Return the pan to the oven and bake for another 25-30 minutes until the shortbread topping is firm and lightly golden.
4. Let cool completely before cutting into squares.
A terrific step-by-step tutorial an be found
A perennial favorite:
2 eggs slightly beaten
1/4 cup ketchup
3/4 cup dry bread crumbs
2 tablespoons dried parsley flakes
2 tablespoons Worcestershire
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon chili powder
2 pounds ground beef
1 pound ground pork
1. In a large bowl combine eggs, ketchup, bread crumbs, parsley, Worcestershire sauce and seasonings. Crumble meat over mixture and
mix until well combined. Shape into 1-inch balls – this makes about six
2. place meatballs in greased 9 x 13 pans. Bake at 400 degrees for 20 minutes
drain. Cool and divide meatballs into approximately 35 meatballs per
freezer bag or container. These may be frozen for up to 3 months. When ready
thaw meatballs and warm in crock pot adding your favorite bar-bque sauce.
(adapted from Taste of Home)
Dearest’s Birthday Cupcake
grease pans with shortening
dust pans with flour – set aside
1 package plain white cake mix
1 1/3 cups water
2 tablespoons canola oil
3 large eggs
2 cups granulated sugar
2 cups sour cream
1 12 oz package frozen unsweetened
grated coconut, thawed (bagged works too)
1. preheat the oven to 350 degrees and make sure the rack
is in the center of the oven. generously grease and then flour
the pans. set aside
2. place cake mix, water, oil and eggs in large electric mixing bowl.
blend at low speed for one minute. Stop the machine and scrape down the sides. Increase the mixer speed to medium and beat for two minutes. Divide the batter into prepared pans or lined cupcake pans.
3. bake until lightly golden brown and spring back – 27 to 29 minutes for 9 inch cakes – 15-20 for cupcakes.
4. Prepare the Frosting: combine sugar, sour cream and coconut in a medium bowl. Let the mixture rest in the refrigerator until the sugar dissolves. This will take approximately one hour.
5. for cakes – remove and allow cakes to cool. Cut the cakes in half with a large knife or cake cutter. Allow cake to cool completely.
6. Assemble the cake. Frost each layer stacking the divided cake after applying the frosting. For the cupcakes remove a small amount of the cake in the center to allow the frosting to integrate with the cake. Chill the cakes. This cake is best when made ahead of time. The frosting will moisten the cake and the coconut will incorporate its flavor as time goes by. (adapted from The Cake
What are you making for your holiday gatherings? Do you have recipes that your family loves?