Holiday Recipes

This is the REAL ORIGINAL recipe. I had to go dig up my 20 year old recipe file with the original cut out of a magazine, not a single version I found online was correct.

3/4 cup salad oil
1 pkg (1.0 oz) Hidden Valley Ranch Milk Recipe dry package (not the one you mix with buttermilk)
1/2 tsp dill weed
1/4 tsp lemon pepper
1/4 tsp garlic powder (not garlic salt)
12-16 oz plain oyster crackers

(I use a large shallow roasting pan)

Whisk together the first 5 ingredients. Pour over crackers, stirring to coat.

Place on baking sheets (or shallow roasting pan) and bake at 275F for 15-20 minutes.

Maked 11-12 cups.

 

You're very welcome, I love these!!!

 

So glad you asked, let me find my smoked almond pine cone recipe.

This is sooooo yummy! And looks really cute!

Almond Cheese Pinecone

Serves/Yields: 16
Category: Appetizers
Difficulty: Easy

Ingredients
1 1/4 cups almonds, whole
1 package cream cheese -- (8 ounces)
1/2 cup mayonnaise (Hellman's is best. DO NOT use Miracle Whip!)
5 each bacon slices -- crisply cooked
1 tablespoon green onion -- chopped
1/2 teaspoon dill weed
1/8 teaspoon pepper

Directions
Spread almonds in single layer in shallow pan. Bake at 300 degrees, 15 minutes, stirring often, until almonds just begin to turn color. (I substitute smoked almonds and skip this step)

Combine softened cream cheese and mayonnaise; mix well. Add bacon, onion, dill and pepper; mix well. Cover; chill overnight.

Form cheese mixture into pinecone shape on serving platter. Beginning at narrow end, press almonds at slight angle into cheese mixture in rows. Continue overlapping rows until all cheese is covered. It will look like a pinecone. Garnish with artificial pine sprigs. (parsley is fine) Serve with crackers.

Source: Blue Diamond Almonds

 

Tex-Mex dip

(This is my favorite version of the layered dip) Please don't substitute some nasty avocado flavored dip for the guacamole layer.

Tex-Mex Dip

Ingredients:

1 regular size can of Fritos brand Jalapeno bean dip
2-3 med avocados, 1/4 lemon, 1/8 tsp garlic powder, salt & pepper (or 1 can frozen Calavos guacamole)
1 8oz carton of sour cream (1 cup)
1/2 cup Hellman's Mayonaise
1 pkg taco seasoning (McCormick's or Lawry's works best)
8 oz grated colby or cheddar cheese
4-5 green onions (chopped)
1-2 tomatoes chopped and seeded
small can chopped or sliced black olives (optional)

8"x8" serving dish

1st layer: Spread one can jalepeno bean dip evenly over bottom of dish

2nd layer: In separate bowl, mash together avocadoes, lemon juice, garlic, salt & pepper to taste (or use thawed guacamole) spread evenly over bean dip layer

3rd layer: In separate bowl, mix the sour cream, 1/2 cup mayonnaise, and 1 package taco seasoning mix together. Spread evenly over guacamole layer.

4th layer: Sprinkle chopped tomato, green onions and black olives evenly over top.

5th layer: sprinkle with cheese, then bring it over to my house because I'm too lazy to make it and I really want some.

Oh yeah, don't forget the chips. And as long as your coming over, bring some frozen margaritas.

 

All right, we need some special recipes for Christmas & New Year!! Come on guys, surely you have some favorites.

 

Here is a Secret Hot Wassail Recipe

8 Quarts Apple Cider
12 oz Orange Juice
8 oz Pineapple Juice
4 oz real lemon juice
1/2 cup sugar
3 cinnamon Sticks
4 Whole Cloves

Stir together the above ingredients. Simmer in a crockpot, or on the stove top. Makes 55 six ounce cups.

 

I don't know, where do you live?

Ok, here is another one of my favorites from when I was young.

No cooking required, anyone can make these, you don't even need a kitchen.

Rum Balls

1 cup finely crushed Vanilla Wafers (Nilla Vanilla)

1 cup confectioner's sugar

1 1/2 cup chopped pecans

2 Tbsp cocoa powder (unsweetened)

2 Tbsp light corn syrup

1/4 cup dark rum

Coating

1/4 cup granulated sugar
1/2 cup finely chopped pecans

Crush wafers into fine crumbs. In a large bowl, mix crumbs, confectioner's sugar, 1 1/2 c pecans & cocoa. Add corn syrup and rum and mix well. Shape into 1 inch balls. Place on waxed paper so they don't stick before you coat them.

Coating - Roll half of the balls in granulated sugar and the other half in chopped pecans. Makes 2 dozen.

 

Whoa, Tom Mattson chef extraordinaire? Those look great Tom! I didn't know you could cook!

 

I call these Moon Cookies and my girls LOVE these.

Box of Ritz Crackers
Peanut Butter (smooth)
Crisco (optional)
white almond bark (white chocolate, summer coating)

This is something that you just need to get the hang of doing, luckily the failures are quite tasty.

Spread a thin-medium layer of peanut butter evenly over the entire top of a ritz cracker. Top with another plain ritz cracker to form a sandwich. (I make them so that the bottoms of the crackers face out). Wipe off any peanut butter around the edges. Make as many as you want.

In a small dish, melt almond bark carefully in a microwave (you may want to add a bit of crisco to get a thinner consistency)

Dip the "sandwiches" into the melted almond bark to coat completely, place on wax paper to cool. (hint:I use two small shrimp cocktail forks to "hold" the sandwich while I am dipping to keep my fingers off the cookies)

Trial and error will teach you how much peanut butter to use and how thick or thin you want the almond bark coating. I am a perfectionist and have this down to a science.

 

Chocolate poo, uhm, piles

I can't get enough of this stuff.

12 oz. semi sweet chocolate chips (1 bag)
1 can (5 oz.) chow mein noodles
1 cup salted peanuts

Melt chocolate carefully (either in the microwave or in a double boiler), stir often to avoid burning. Remove from heat and add nuts and carefully mix in the noodles to avoid breaking.

Drop by teaspoonfuls onto baking sheets that have been lined with wax paper or parchment. Chill or let harden for 8 hours or overnight.