107 Responses to “Holiday Hell: Day 4”

  1. Darby Lohrding December 4, 2008 at 11:48 PM #

    First of all, so sorry to hear about your computer! I have been experiencing the same thing here and just recently received my “repaired” computer..I really need to take a computer safety class for dummies!
    Okay my Favorite Holiday Recipe:
    Crock Pot Turkey!
    In a crock pot place a cut up turkey.
    Add one cup of OJ.
    Add one cup of white wine.
    Add one cup of honey.
    Add one can of cranberry sauce.
    Add one bag of frozen peral onions.
    Either cook fast or cook slow according to your crock pot directions. I cook mine slowly.
    Serve over rice pilaf.
    Thanks so much for this giveaway and I am so happy to share my recipe…gives a whole new look on cooking a turkey! : )
    darbyscloset at yahoo dot com

  2. azteclady December 5, 2008 at 12:01 AM #

    Sweet Green Beans

    2 pkgs of frozen green beans
    8 strips of bacon
    1 cup of sugar
    2/3 cup of vinegar
    1 onion, chopped very fine.

    Cook the green beans as directed in the package. Cook the bacon until crispy, then put aside to cool off. Using the bacon grease, sautée the onion until transparent, then add the sugar and the vinegar, stirring until well mixed. Lower the heat and let reduce for 15 minutes. Add the drained beans, stirring well, and let it reduce some more until almost dry. Crush the bacon into even bits and sprinkle on the beans. Serve.

    Aside: it’s reeeeeeeeeeeeeeeeeeally good!

  3. Donna December 5, 2008 at 12:57 AM #

    My favorite recipe at Christmas is for:

    Snickerdoodle Cookie Recipe

    This is a simple cookie recipe that will surely delight young and old. The cookies are coated with cinnamon and sugar for an extra special taste.

    • 1/2 cup butter, softened
    • 1 cup sugar
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon cream of tartar
    • 1 large egg
    • 1/2 teaspoon vanilla
    • 1 1/2 cups all purpose flour
    • 4 Tablespoons granulated sugar
    • 1 1/2 teaspoons cinnamon


    Preheat oven to 375 degrees. In a mixing bowl, beat the butter on medium speed for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until well blended. Beat in as much flour as you can with the mixer, and stir in remaining flour. Cover with plastic wrap and chill for 1 hour.

    Combine the 4 tablespoons sugar and 1 1/2 teaspoons cinnamon. Shape the dough into 1 inch balls and roll in cinnamon sugar mixture to coat. Place balls of dough 2 inches apart on an ungreased cookie sheet. Bake for 10 to 11 minutes or until edges are beautifully golden. Transfer cookies to a wire rack to cool.

    We only make them at Christmas and they are wonderful. Personally I prefer them still soft.

  4. Dina December 5, 2008 at 1:07 AM #

    soory I’m late, worked on my kindle entries, lol.

    old fashioned oatmeal raisin cookies by al american classics:

    1 cup raisins 1 tsp soda
    1 cup water 1 tsp salt
    3/4 cup shortening 1/2 tsp cinnamion
    1 1/2 cups sugar 2 cups oats
    1 tsp vanilla 2 eggs
    2 1/2 cups flour
    1/2 tsp baking powder
    (note: if using self-rising flour, omit soda and baking powder)

    Simmer raisins and water over medium heat until raisins are plump, about 15 mins. Drain and reserve the liquid, add enough water to reserved liquid to measure 1/2 cup.

    Heat oven to 400 degrees. Mixx thoroughly shortening, sugar, eggs and vanilla. Stir in reserved liquid. Blend in remaining ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased baking sheet, bake 8 to 10 mins or untl light brown. About 6 1/2 dozen.

    I LOVE these cookies!!!!

  5. Dina December 5, 2008 at 1:10 AM #

    oh no, sorry some of the ingredients got close together, be careful to read them correctly, sorry. 🙁

  6. Deanna Duffy December 5, 2008 at 2:37 AM #

    Hershey’s Peanut Butter Blossoms with a twist

    1 cup real butter
    1 ½ cup creamy peanut butter
    2/3 cup white sugar
    2/3 cup packed light brown sugar
    2 large eggs
    2 tablespoons milk
    2 teaspoons vanilla
    3 cups flour
    2 teaspoons baking soda
    1 teaspoon salt
    1 bag of Rolo candies

    Heat oven to 375ºF. In a large mixer bowl, beat butter and peanut butter until well blended. Add sugars; beat until light and fluffy. Add eggs, milk, and vanilla; beat well.

    Stir together flour, baking soda, and salt; gradually add to peanut butter mixture.

    Scoop dough and press a Rolo into the middle of the dough. Roll into a ball around the candy. Roll in granulated sugar; place on ungreased cookie sheet.

    Bake 10-12 minutes or until lightly browned. Remove from cookies sheet to wire rack. Cool completely. Makes about 6 dozen.

    I use a #50 scoop, it’s about a tablespoon and works perfectly.

  7. Heather December 5, 2008 at 3:12 AM #

    My favourite dish is claimed by both Australia and New Zealand so seemed appropriate for this giveaway, this dessert is my preferred birthday cake (Christmas Eve).

    Once you have prepared the meringue mixture, bake it immediately, otherwise it will collapse and begin to weep.

    Pavlova Recipe

    Pavlova Ingredients

    Preparation time :20 minutes
    Cooking time: 1 hour 10 minutes
    Serves eight to ten

    For the meringue case
    – 8 egg whites
    – 1 2/3 cups caster sugar
    – 2 teaspoons vanilla extract
    – 2 teaspoons brown vinegar
    – 2 pinches of salt
    – 2 teaspoons sifted cornflour

    For the filling
    -1 1/4 cups cream, firmly whipped
    – 1 punnet strawberries, hulled and halved
    – 2 bananas, peeled and sliced
    – 1/3 cup passionfruit pulp

    How to cook a Pavlova

    1 Preheat the oven to 180°C. Line an oven tray with baking paper and mark a 23 cm circle as a guide for spreading the mixture.

    2 Beat the egg whites on high speed in a large clean bowl with clean electric beaters until soft peaks form. Gradually add the caster sugar, beating continuously until the mixture is firm and glossy and all sugar has dissolved. Beat in the vanilla extract, then the vinegar and salt, and fold in the cornflour.

    3 Using a spatula, spread the meringue mixture over the marked circle. Straighten the sides and make them higher than the centre. Bake for 10 minutes in the centre of the oven, then reduce the temperature to 120°C and bake for a further hour. Remove from the oven and allow to cool completely.

    4 Just before serving, top the pavlova with whipped cream. Decorate with the strawberries and bananas, and drizzle with the passionfruit pulp. Alternatively, decorate the pavlova with 3 peeled and sliced kiwi fruit, arranged in rounds and drizzled with passionfruit pulp.

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Angela James

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