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User Rank: Familiar Member
Joined: 7/10/2008
Posts: 38
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HELLO THERE, I WANT TO TRY TO MAKE SOMETHING DIFFERENT THIS YEAR WE ALWAYS HAVE THE SAME STUFF YEAR TO YEAR.
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User Rank: Familiar Member
Joined: 7/10/2008
Posts: 28
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Hi, Here are a couple that always disappear at our holiday meals. SWEET POTATO SOUFFLE 1 large can of yams (20 ozs.) 1-1/2 t. cinnamon 1 stick oleo 2 eggs 2/3 can evaporated milk 1 cup sugar Beat all together with mixer until fluffy and add more milk if necessary. Pour mixture into a 3 qt. buttered (or sprayed) casserole dish and top with crumbled topping. Bake 325 degrees till bubbling and brown approximately 60 mins. TOPPING 1 cup brown sugar 1/3 cup oleo, melted 1/2 cup flour 1-1/2 t. cinnamon 1 cup nuts, chopped POPCORN CAKE 1 pound M & M's candies 1/2 cup oleo 1 pound unsalted peanuts 2/3 cup popcorn 1 pound miniature marshmallows Pop corn and try to remove as many unpopped kernels as possible. Place in a very large bowl and set aside. Melt oleo and marshmallows over medium heat, stirring constantly - DO NOT BOIL! Add peanuts. Pour hot mixture over popcorn; stir thoroughly. Add M & M's; mix well. Press into buttered tube pan and refrigerate for 1 hour. Remove from pan and slice with very sharp knife. Note: This may also be pressed into a 9"x13" pan. Serrated knife works well. ENJOY!! AND MERRY CHRISTMAS!!
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User Rank: Established Member
Joined: 8/2/2008
Posts: 377
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Pierogies. Our families are from Eastern Europe and it just wouldn't be Christmas without them.
...because nice matters!
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User Rank: Established Member
Joined: 7/10/2008
Posts: 272
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Corn casserole! Never have leftovers with that!
Put on your big girl panties and deal with it!
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User Rank: Advanced Member
Joined: 8/12/2009
Posts: 540
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My special carrot cake, my apple harvest cheesecake for desserts.
My corn bread casserole is always the first to disappear, along with a tray of deviled eggs.
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User Rank: Guiding Member
Joined: 3/13/2009
Posts: 2386
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Texas hashbrowns are always gone! ~Dan~
"Que Sera, Sera" If it's good enough for Doris Day, it's good enough for me!
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User Rank: Enthusiastic Member
Joined: 10/19/2009
Posts: 51
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Applesauce and Sausage Stuffing is more popular than the bird so I make more of that which is always gone by the end of dinner and
I also make a Whole Cranberry/Orange Sauce which goes great with the Bird.
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User Rank: Advanced Member
Joined: 4/13/2009
Posts: 864
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Kathy K ... Pierogies! Can there be a more perfect food??? : )
Dan ... Please share the recipe for Texas hashbrowns! They sound delicious!
Blessings,
Shirlee
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User Rank: Enthusiastic Member
Joined: 7/10/2008
Posts: 88
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I'm with Shirlee, that sounds good. Please share the recipe.
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User Rank: Established Member
Joined: 8/2/2008
Posts: 377
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ShirleeH wrote:Kathy K ... Pierogies! Can there be a more perfect food??? : )
Dan ... Please share the recipe for Texas hashbrowns! They sound delicious!
Blessings,
Shirlee
No, Shirlee there is not a more perfect food in my opinion. I grew up eating those and just love them. I have sent you the recipe.
...because nice matters!
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User Rank: Advanced Member
Joined: 8/9/2009
Posts: 505
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...it would not be Christmas without Tortellini, Sausages + potato puree and of course.... Pandoro di Verona (the typical local Xmas cake!)
Laura
http://www.nonsolofilo.blogspot.com
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User Rank: Enthusiastic Member
Joined: 9/22/2009
Posts: 67
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My family LOVES my recipe for Blue Cheese Encrusted Beef Tenderloin w/ blue cheese sherry sauce... even my youngest daughter who is 15 and hates Blue Cheese! The way I make it, it changes the taste of the blue cheese. There is never any leftovers! A couple of the kids have started even requesting this for their Birthday Dinner! I used to make a Huge Prime Rib, because I have two that don't like turkey and two that don't like ham... but switched to tenderloin about 3 years ago and it is SO MUCH EASIER!!
Laura
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User Rank: Established Member
Joined: 7/20/2008
Posts: 365
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Oh Laura Blue Cheese is one of our favorite things! Could you please either pm me or post your recipe so I can try it! My mouth is watering! Thank you in advance.
~anna....my only friends are pirates that's why I treasure hunt!
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User Rank: Enthusiastic Member
Joined: 9/22/2009
Posts: 67
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Blue Cheese Crusted Tenderloin
- 1 tablespoon butter
- 1/2 cup minced white onion
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh thyme
- 3/4 cup low-sodium beef broth
- 1/2 cup port wine (I sometimes use a good Sherry too... both are very good)
- 1 tablespoon vegetable oil
- Beef Tenderloin sliced into steaks about 1 1/2 inch thick
- 3/4 cup crumbled blue cheese
- 1/4 cup panko bread crumbs
Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated.
- Preheat the oven to 350 degrees. Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven.
- Roast steaks in the oven for about 15 minutes for medium rare - with an internal temperature of 145 degrees F. You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven, and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture.
- Preheat the oven's broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.
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User Rank: Established Member
Joined: 7/20/2008
Posts: 365
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THANK YOU THANK YOU THANK YOU! This sounds absolutely AMAZING! I WILL be making it for Christmas...oh my goodness I don't know if I can wait that long....YUMMY!
~anna....my only friends are pirates that's why I treasure hunt!
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User Rank: Enthusiastic Member
Joined: 9/22/2009
Posts: 67
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You are so welcome! I hope you love it!! Honestly, it is the easiest recipe, and the tenderloin comes out amazing every time!!
Enjoy!
Laura
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User Rank: Established Member
Joined: 10/21/2008
Posts: 242
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This sounds like something I want to try this Christmas Eve...we have a huge family gathering that night with my family due to our grown kids having to go to their wives/husband's side of the family the next day. This was our only remedy when everyone has two places to go. I am sure this recipe will be a hit !!! Thanks.
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