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RECIPE PALETTE FUN
Created Apr 24, 2011
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I love food! Who doesn't? We each have our favorite foods & favorite recipes. Let's share!!
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1. Make a palette based on food items; breakfast, lunch, dinner, snacks, beverages, desserts, etc
2. Include a recipe
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Winter 2014 Recipes
Showing 1 - 20 of 20 Comments
RECIPE PALETTE FUN
Festive Pretzels
Ingredients
3 (10 ounce) bags checkerboard or windowpane shaped pretzels
1 (17 5/8 ounce) bags holiday M&M's plain chocolate candy ( red & green)
3 (13 ounce) bags Hershey's Hugs chocolates
3 (13 ounce) bags Hershey chocolate kisses
Directions
Preheat oven to 170 degrees.
Open the bags of pretzels and remove all the unbroken pretzels.
Place them on waxed paper-lined cookie sheets in a single layer.
Unwrap Hugs, place one on each pretzel, repeat for an entire cookie sheet.
DO ONLY ONE TYPE OF CANDY PER SHEET, as the Hugs melt much quicker than the Kisses.
Repeat using the Hershey Kisses.
Place cookie sheet/s in the preheated oven, bake for 4 MINUTES FOR THE SHEET OF pretzels and HUGS
5-6 minutes for the pretzels and Kisses.
Immediately upon removing from the oven, place one M&M on top of each pretzel/chocolate.
Place cookie sheet in freezer for 8-10 minutes, to allow chocolate to re-set.
Recipe Here:
http://www.food.com/recipe/easy-festive-chocolate-holiday-pretzels-104975
November 30, 2014
novrain62
Chai Latte
Ingredients
2 individual tea bags
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1 cup water
1 cup milk
1/4 cup packed brown sugar
2 tablespoons refrigerated French vanilla non dairy creamer
Whipped topping and ground nutmeg, optional
Directions
Place the tea bags, cinnamon, ginger and allspice in the coffee filter of a drip coffeemaker. Add water; brew according to
manufacturer's directions.
Meanwhile, in a small saucepan, combine the milk, brown sugar and
creamer. Cook and stir over medium heat until heated through and
sugar is dissolved. Pour milk mixture into mugs; stir in tea. Dollop
with whipped topping and sprinkle with nutmeg if desired. Yield: 2
servings.
Read more: http://www.tasteofhome.com/recipes/chai-tea-latte#ixzz3KaslSrT8
November 30, 2014
novrain62
Im all over this tomorrow =)♥♥♥♥♥♥
symea wrote:
I look forward to it!!
Im all over this tomorrow =)♥♥♥♥♥♥
I look forward to it!!
SAUSAGE CRESCENT CHEESE BALLS
1 lb bulk spicy sausage
2 cups shredded sharp Cheddar cheese (8 oz)
1/2 teaspoon dried rosemary leaves, crushed
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
2 tablespoons all-purpose flour
Heat oven to 375°F. Line 15x10x1-inch pan with foil;
spray with cooking spray.
In large bowl, mix sausage, cheese and rosemary;
mix well using hands or spoon.
Unroll crescent dough on work surface; coat each side of dough with 1 tablespoon flour. Using pizza cutter or knife, cut dough into about 1/4-inch pieces.
Mix crescent dough pieces into bowl of sausage mixture in small amounts until well blended.
Shape mixture into 42 (1 1/4-inch) balls. Place in pan. Bake 15 to 17 minutes or until golden brown.
Pink Grapefruit and Lychee Cocktail
1 (20-ounce) can lychees in syrup, undrained
Crushed ice
1 cup unsweetened pink grapefruit juice
1/2 cup vodka
5 pink grapefruit sections
1.Drain lychees in a colander over a bowl; reserve 1 cup syrup. Discard remaining liquid. Drop 1 lychee in the bottom of each of 5 glasses; fill each glass halfway with crushed ice. Reserve remaining lychees for another use.
2. Combine reserved 1 cup lychee syrup, juice, and vodka in a large martini shaker filled halfway with ice; shake until well chilled. Strain 1/2 cup syrup mixture into each prepared glass; garnish each serving with 1 grapefruit section. Serve immediately.
you can omit the vodka =) or =(
Sweet & Sour Meatballs
(aka Grape Jelly Meatballs)
Ingredients
1 (12 ounce) jar of chili sauce
1 1/2 cups grape jelly
2 pounds (32 ounces) frozen meatballs
DIRECTIONS
Pour meatballs into a slow cooker. Combine jelly and chili sauce in a small bowl and pour over meatballs.
Cook on low for 3-5 hours or until meatballs are heated through.
Serve with toothpicks.
Hashbrown Casserole
2 lbs frozen hash browns
1/2 cup margarine or 1/2 cup butter, melted
1 (10 1/4 ounce) can cream of chicken soup
1 pint sour cream
1/2 cup onion, peeled and chopped
2 cups cheddar cheese, grated
1 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.
Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.
eazy peazy
Festive Cheesecake
Ingredients
1-1/2 cups graham cracker crumbs
1/2 cup pecans, toasted and finely chopped
2 tablespoons light brown sugar
6 tablespoons butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 teaspoons vanilla extract
4 eggs, lightly beaten
1 cup (6 ounces) miniature semisweet chocolate chips
TOPPING:
2 cups (16 ounces) sour cream
1/4 cup sugar
Assorted candies
Directions
1. Place an ungreased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. In a small bowl, combine the cracker crumbs, pecans and brown sugar; stir in butter. Press onto bottom and 1-1/2 in. up the sides of prepared pan. Place on a baking sheet. Bake at 350° for 5 minutes. Cool on a wire rack.
3. In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Fold in chocolate chips. Pour into crust. Place in a larger baking pan; add 1 in. of hot water to larger pan.
4. Bake at 325° for 1-1/2 hours or until center is just set and top appears dull. In a small bowl, combine sour cream and sugar until smooth; spoon over hot cheesecake and spread to cover. Bake for 5 minutes longer or until topping is just set.
5. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of can. Garnish with candies.
Yield: 16 servings.
© 2014 RDA Enthusiast Brands, LLC
Read more: http://www.tasteofhome.com/recipes/festive-holiday-cheesecake/print#ixzz3LnZBBGQA
Pear and Apple Galette
For the crust:
1 cup All purpose flour
⅛ teaspoon salt
⅓ cup unsalted butter, cut into pieces
2½ tablespoons ice water
For the filling:
2 Red Apples
2 Bosc Pears, firm
2½ tablespoons cinnamon sugar
1 tablespoon unsalted butter, cut into pieces
½ cup whipped cream
½ apple, chopped
To make the crust, mix the flour and salt into a mixing bowl. Whisk to combine. Using a pastry knife, cut in the butter until the mixture resembles coarse sand. Add in the water, one tablespoon at a time, until a dough forms.
Move the dough to a hard surface and slightly knead until it comes together (it'll be flakey, that's normal). Roll the dough into a disc and wrap in plastic wrap. Chill the dough for about an hour.
Meanwhile, prepare the filling by coring the apples. Carefully slice them into ¼ thick inch slices and place into a bowl. To prepare the pears, slice in half and remove the core. Slice into ¼ inch thick slices and toss into the same bowl as the apples. Add 1 ½ tablespoons of the cinnamon sugar and toss to combine.
Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Lightly spray with nonstick cooking spray.
To assemble the galette, roll your chilled pie crust out to about a 12 inch circle. Place the pie crust directly onto the sprayed piece of parchment paper. Spread the apples and pears over the middle of the crust, leaving a thick border around the edges. (You can either arrange neatly or pile together, whatever works best for you). Sprinkle with cinnamon sugar. Chop the butter into pieces and sprinkle over the pears and apples.
Gently fold the remaining dough around the edges over the sides of the filling, leaving the center open.
Bake for about 45 - 60 minutes, or until crust is golden brown and the pears and apples are browned and soft. Let cool. Once cooled, top with whipped cream and chopped fresh apples.
Potato and Carrot Latkes
Ingredients
1 (24-ounce) bag shredded potatoes for hash browns
1 large carrot, peeled
1 medium onion, peeled
2 eggs, beaten
2 teaspoons salt
1 teaspoon baking powder
3 tablespoons matzo meal, cracker meal or all-purpose flour
Vegetable oil, for frying
2 cups chunky apple sauce
1 cinnamon stick
1 cup sour cream
Directions
Heat 1/2-inch oil in a large skillet over medium to medium high heat. To test oil, add a piece of bread to the pan. It should turn golden brown in a ten-count. Adjust heat, as necessary.
Place potatoes in a large bowl. Using a hand grater, grate the carrot and onion into the bowl. Add eggs to the bowl. Add salt and baking powder, then sprinkle in meal or flour. Combine vegetables and meal with a wooden spoon.
Drop mixture into oil in 3-inch mounds, press down gently with spatula to form patties. Fry in batches of 4 to 6 patties depending on the size of your skillet, 1-inch apart, until golden, about 3 minutes on each side. Put chunky applesauce and the cinnamon stick in a saucepan over medium heat and warm for 3 to 4 minutes. Drain latkes on paper towels or parchment lined tray. Serve with warm applesauce and sour cream.
Recipe courtesy Rachael Ray
© 2014 Television Food Network, G.P. All Rights Reserved.
Read more at: http://www.foodnetwork.com/recipes/rachael-ray/quick-potato-and-carrot-latkes-recipe.print.html?oc=linkback
honey-rosemary shortbread cookies
2 cups all-purpose flour
2/3 cup sugar
2 - 3 teaspoons snipped fresh rosemary
1 teaspoon kosher salt
3/4 cup cold unsalted butter, cut into 8 pieces
3 tablespoons honey
In a large bowl, combine the flour, sugar, rosemary and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Using a fork, stir in honey. Knead in bowl until dough begins to cling together. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 4 to 6 strokes or just until dough holds together. If necessary, cover dough with plastic wrap and chill 30 minutes.
2.
On lightly floured surface, roll dough to 1/4-inch thickness. Using 2-inch round cutter, cut into circles. Place 1 inch apart on ungreased large cookie sheet. Reroll as needed.
3.
Bake in a 325 degree F oven for 15 to 16 minutes or until edges are firm and tops are lightly browned. Transfer to a wire rack and let cool. Makes 24.
Eggnog Latte
Prep Time: 5 minutes
Cook Time: 2 minutes
Yield: 2 servings
Ingredients
• 1 cup STRONG** brewed coffee
• 3/4 cup eggnog
• 1/2 cup milk
• Whipped cream and nutmeg for garnish
Method
Add eggnog and milk to a pint sized mason jar, with lid. Shake and remove lid. Heat in microwave for 30 seconds. Shake again, repeat twice (for a total of one minute, 30 seconds cooking time).
Brew strong coffee and pour coffee into two mugs.
Top with foamy eggnog mixture and add whipped cream and a pinch of nutmeg to garnush.
ENJOY.
Source: shugarysweets.com
* COPY AND PASTE BADGE CODE
apricot-sweet potato hand pies
Pie Dough
1 cup dried apricots, chopped
1/4 cup bourbon
2 medium sweet potatoes (1 lb.)
1/2 cup sugar, plus 2 tsp. for topping
2 tablespoons unsalted butter
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cardamom
1/2 teaspoon kosher salt
2 tablespoons heavy cream
1 large egg, lightly beaten
Prepare Hand Pie Dough.
2. In a small bowl, combine apricots and bourbon; soak for 1 hour, until fruit is softened and most liquid is absorbed. Preheat oven to 400 degrees F.
3. Wrap sweet potatoes in foil. Bake for 45 to 55 minutes, until soft. Remove from oven. Discard foil; cool potatoes. When cool enough to handle, remove and discard peels.
4. Reduce oven to 375 degrees F. For filling, in a bowl combine potatoes, apricots and bourbon, sugar, butter, cinnamon, nutmeg, cardamom, and salt. Mash to consistency of mashed potatoes.
5. Lightly grease two rimmed baking sheets; set aside. On a lightly floured surface, roll Hand Pie Dough slightly less than 1/4-inch thickness. With a 4- to 5-inch round cookie cutter or small knife, cut 16 to 20 rounds (reroll dough as necessary). Place about 2 Tbsp. filling on one side of each round, leaving 1/2-inch unfilled border.
6. For egg wash, in a small bowl mix cream and egg. Brush edges of rounds with egg wash; fold unfilled side over filling. Crimp edges with a fork to seal. With a paring knife, cut small slits in top of each pie to vent steam.
7. Place pies on prepared baking sheets. Brush tops with remaining egg wash; sprinkle with sugar. Bake for 18 to 20 minutes, rotating sheets halfway through baking, until golden brown.
8. Remove from oven; cool slightly. Serve warm or at room temperature.
Winter Solstice Recipe
for the Recipe Palette Fun Group
Traditional Glögg (Swedish Mulled Wine)
½ cup sugar
2 cinnamon sticks, broken in half
4 whole cloves
6 cardamom pods, crushed
1 orange peel, cut into strips
1 ginger root, peeled and cut in half
1 cup brandy
2 cups Pinot Noir, or other light-bodied red wine
2 cups Port
Raisins, for garnish
Blanched almonds, for garnish
In a large pot, combine the sugar with 1 cup of water. Over high heat, stir the liquid with a wooden spoon until the sugar is completely dissolved, and then bring to a boil. Lower the heat to medium, and add the cinnamon, cloves, cardamom, orange peel and ginger. Stir again, keeping the liquid at a simmer.
Add the brandy, wine and Port. Taste the punch, and add additional sugar or spice to taste. Strain and ladle into mugs. Garnish with almonds and raisins, and serve warm.
Serves 6.
Recipe Found Here:
http://www.winemag.com/Web-2012/How-To-Throw-a-Winter-Solstice-Party/
Baked Prosciutto and Brie with Apple Butter
1 loaf crusty French bread
4 tablespoons butter, softened
1 cup apple butter
16 thin slices prosciutto, about 1/4 pound
2 pears or apples, thinly sliced
1 pound Brie, thinly sliced
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for drizzling
Heat the oven to 450 degrees F. Cut 16 (1/2-inch thick) slices out of the loaf. Butter each side of the slices and put them onto a baking sheet. Spread 1 tablespoon of apple butter onto each slice. Top this with 1 slice of prosciutto and 3 or 4 slices of pear or apple. Cover this with the Brie slices, season with salt and pepper, and drizzle with olive oil. Bake until the cheese is melted, about 8 to 10 minutes.
Lussekatter (St. Lucy Saffron buns)
4 cups white flour
2 cups milk
1 ½ to 2 oz. yeast
1 egg
½ tsp. ground saffron
10 tbsp. butter
1 cup sugar
Raisins for decoration
Melt butter in a pan and add the milk and the saffron. Dissolve yeast in warm water with a pinch of sugar and let it sit for about five minutes before adding it to the milk mixture. Pour liquid into mixing bowl and stir flour in slowly, until a loose, thick, smooth batter forms. Blend in the sugar, egg, and then more flour, a little at a time. Knead vigorously, adding flour as needed until the dough is smooth, thick, and shiny and doesn't stick to the bowl. Sprinkle top of dough with a little flour and place a dishcloth over the bowl and leave it in a warm place to let rise until double in size. Pour out onto counter and break off pieces of dough and roll with hands into 4-inch long and ½- inch wide "snakes." Coil each end in, making a figure "S". Place one "S" cross-wise on top of another and place on a greased baking sheet. Press a raisin into the centre of each spiral.
Cover and let buns rise until about double in size (until they feel spongy when pressed with finger). Gently brush a lightly beaten egg onto the buns and bake at 375°F. The buns should have a golden color and feel light when done. Remove and let cool.
Recipe here:
http://www.patheos.com/Resources/Additional-Resources/Winter-Solstice?offset=1&max=1
White Chocolate Peppermint Bark
Ingredients
1 (16.5 oz) roll refrigerated sugar cookie dough {I used Pillsbury}
1 cup Andes Peppermint Crunch Baking Chips
16 oz of vanilla flavored candy coating {I used CandiQuik} OR 2 cups white chocolate chips
1 1/2 cups White Chocolate Peppermint M&Ms
1/2 cup crushed candy canes
Instructions
Preheat oven to 350 degrees.
Combine the peppermint chips and sugar cookie dough in a medium bowl.
Roll out the sugar cookie dough to 1/4 inch thickness on a parchment-lined cookie sheet. Flour your rolling pin and dough as necessary to keep from sticking.
Bake for 10-12 minutes and remove just before the cookie turns brown.
Let cool for at least 20 minutes.
Divide candy coating in half and melt first batch.
Spread with a knife or spoon on top of sugar cookie and sprinkle on M&Ms and crushed candy canes.
Melt second half of candy coating and repeat. Let candy coating set up completely before breaking apart.
Store in an airtight container.
Recipe here:
http://www.momontimeout.com/2013/12/white-chocolate-peppermint-sugar-cookie-bark/
Banana Agave Smoothie
1 cup plain fat-free yogurt
1/3 cup fresh or frozen blueberries, thawed
2 teaspoons light-colored agave nectar
1 chilled sliced ripe banana
blend until smooth
http://notepad.cc/share/XrhMVM2yBe
WELCOME Groupies to the 2014 Winter Recipe Thread!!
Above is the Badge to place in your Recipe Palette :)
TAG: RPF
Great RECIPE Colors
http://notepad.cc/share/ee9nIHqCK9
Recipe Colors for the Recipe Palette Fun Group Badge Code