Advent Celebration – Dec 11th

One would have thought that with all the recipes at my disposal that coming up with a holiday feast for my crew would’ve been a simple task. I wanted to make this gesture of goodwill towards them. I wanted to eat, drink and be merry. I grumbled. I couldn’t feed them whole stuffed camel, or any of the other countless recipes I had in my possession. It had to be Christmas turkey with all the trimmings.

Maybe I should have just ordered in.

ADVENT DAY 11

PRIZE: ???

TASK: Occasionally at Roc’s Ramblings, we like to post recipes. Your task today is to post your fondest Christmas recipe in the comments section below, or email it to me at adventcelebration@gmail.com

Please try to duplicate the format I use when posting recipes, to keep it easy for my readers. If you’re unfamiliar with any of Roc’s Recipes, click that section over on the right hand bar and take a look.

I will announce today’s winner at 10 PM EST.

Congratulations to Webspaceships whom has won himself a copy of Serenity Steele’s Eve Strategic Maps Book from EON Magazine!

11 responses to “Advent Celebration – Dec 11th

  1. INGREDIENTS:
    1. One Turkey, Peas, and Mashed Potatoes TV Dinner

    Method:

    1. Remove cover from Turkey and Potatoes, microwave on high for 2-3 1/2 minutes.

    2. Stir potatoes and gravy.

    3. Microwave on high for an additional 1-2 minutes or until desired temperature.

    4. Remove cover from Peas.

    5. Let stand until desired temperature.

    6. Chow down.

  2. Mince pies and cream.

    Remove one to three mince pies per person from the packaging, and place in a microwave proof vessel. Heat for 30-40 seconds, adjust to taste. Remove from microwave, pour cream (single or double, your choice) on top, serve.

    Beware: pies may be hot.

  3. These are for peanut butter blossom cookies, my favorite of the Christmas treats

    Ingredients:
    – 48 HERSHEY’S KISSES Brand Milk Chocolates
    – 1/2 cup shortening
    – 3/4 cup REESE’S Creamy Peanut Butter
    – 1/3 cup granulated sugar
    – 1/3 cup packed light brown sugar
    – 1 egg
    – 2 tablespoons milk
    – 1 teaspoon vanilla extract
    – 1-1/2 cups all-purpose flour
    – 1 teaspoon baking soda
    – 1/2 teaspoon salt
    – Granulated sugar

    Method:
    1. Heat oven to 375°F. Remove wrappers from chocolates.

    2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

    3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

    4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.

    Makes about 4 dozen cookies, enough for one hungry Brutor.

  4. Gingerbread.
    (this recipe was developed by my mother and a friend’s mother 20 odd years ago when we were in school for bake sales. My family still uses this recipe to this day)

    3/4 cup marg or butter, softened
    1/2 cup molasses
    2 eggs
    1/2 cup corn syrup
    1 cup brown sugar, firmly packed
    5 cups flour
    2 tsp baking soda
    1 tsp cinnamon
    1/2 tsp nutmeg
    2 tsp ginger
    1/4 tsp ground cloves

    Preheat oven to 350°F.

    Cream butter with brown sugar, molasses and corn syrup. Add eggs one at a time, blend well. In another bowl blend flour, baking soda, and spices. Add dry ingredient to wet ingredients mix to a smooth dough.

    Divide dough in half, wrap in plastic and refrigerate for 2 hours or until dough is firm enough to roll out.
    Dust work surface and rolling pin with flour and roll out to 1/4 inches or to desired thickness.

    Bake for 8-10 minutes or until edges start to brown
    Note: Great for Gingerbread houses and cookies.

  5. We Gallente are known for our wines. In the holiday season it’s best to share wine with friends, family, and those in need. Because the volume of wine consumed, we use our less expensive wines for a wonderful mulled, spiced wine.
    Ingredients:
    * 8 whole cloves
    * 4 whole black peppercorns
    * 4 (3- by 1/2-inch) strips fresh lemon zest
    * 4 (4- by 1/2-inch) strips fresh orange zest
    * 4 cups dry red wine (from two 750-ml bottles)
    * 1/2 cup kirsch or other cherry-flavored brandy
    * 1 1/2 cups water
    * 3/4 cup sugar
    * 1 (3-inch) cinnamon stick
    * 1 vanilla bean, halved lengthwise

    Method
    Put cloves, peppercorns, and zest on cheesecloth, then tie closed to form a bag.

    Combine wine, kirsch, water, sugar, cinnamon stick, vanilla bean, and cheesecloth bag in a 4-quart saucepan and bring to a boil, stirring.

    Simmer 10 minutes. Serve warm.

  6. Got this in 7th grade and had it ever since.
    Ingredients
    *4 lb. country style pork ribs (I use beef ribs but either is o.k.)
    *1 can tomato soup
    *1/2 c. cider vinegar
    *1/2 c. brown sugar
    *1 tbsp. soy sauce
    *1 tsp. chili powder

    Layer ribs in crock pot. Combine remaining ingredients and pour over ribs. Cover pot. Heat at medium setting for 6-8 hours. Skim fat from juices before serving. Keep warm for serving at low heat. Makes 4 servings. This recipe is so delicious and so easy. I love having it Christmas night. Its the only day I have the patients to make it.

  7. Yay the snow’s back again!

    Here’s my cool holiday recipe I make for the crew from preserved PillaBury Crescent cans!!

    *5 cans of PillaBury Crescent (8 each)
    *1 engine exhaust port
    *1 heat sink
    *OPTIONAL 1 cup of chocolate chips

    Set engine to low burn.
    Open PillaBury Crescent cans, unroll, and divide contents along precut seems.
    Place rolled Crescents onto heat sink.
    Install heat sink to exhaust port and set temperature control to 623°K.
    Check for golden color after 10 minutes.
    Remove and serve warm to the crew with milk.
    Makes for 10 servings for breakfast or desert!

  8. At work this month our monthly burger special is a “Turkey Dinner” Burger.
    We make the patty during prep time, and the recipe is something like:
    1 lb ground turkey
    1 tbs balsamic vinegar
    1 tsp parsley
    1 tbs dried chives or 2 of fresh chopped
    1 tsp dried onion
    1 tsp garlic powder
    salt, pepper, paprika to taste.

    Grill a patty 3-4 minutes each side, top with 2oz of stuffing, 1 oz Gravy.
    Place the patty on a toasted burger bun, with cranberry mayo, lettuce, tomato.

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