CHEX PARTY MIX: 6 tbsp. butter 1 tsp.seasoned salt 4 tsp.worcestershire sauce 2 cups Corn Chex 2 cups Rice Chex 2 cups Wheat Chex 3/4 cup salted mixed nuts Put oven on 250 degrees.In 13x9x2 pan heat butter,remove from heat,stir in salt and worcestershire sauce.Add Cereal and nuts,mix till coated.Heat 45 minutes,stir every 15 minutes.cool and put in resealable plastic bags.
BOSTON BROWN BREAD:(SAVE empty coffee tins and cut off top lid)1 'egg,2 cups buttermilk,1 cup molasses,2 tsp.soda, 1 cup cornmeal,1 tsp salt, 2 cup wheat flour,1 cup raisins....Beat 'egg add molasses and milk.sift dry ingred.stir in raisins.grease cans and fill 2/3 full.cover with aluminum foil and place in pan of water to about 1/2 up to can top.cook in water bath about 2 1/2 hours.
WINTER TEA:6 cups hot water,1/2 tsp.cloves, 1 stick cinnamon,5 teabags.Steep 5 minutes. strain Add:3/4 cup 'orange juice,3 tbsp.lemon juice 1/2 cup sugar heat to boil
CORNBEEF DIP:2 pkg.8 oz.creamcheese,4 tbsp.milk,1 cup sour cream,4 tbsp. minced onion,3 oz.pkg.corned beef...Bake at 350 degrees for 15 minutes. Great dip for 'holiday entertaining.
SOFT GINGERBREAD...3 C. FLOUR 1 TSP B.SODA 2 TSP. CINNAMON 2 TSP GINGER 1 TSP CLOVES 1/4 TSP.NUTMEG SIFT 6 INGRED. CREAM 1/2 C. BUTTER ADD 1 CUP SUGAR CREAM TIL FLUFFY ADD 2 BEATEN EGGS IN THIRDS BEAT ING AFTER EACH
ADDITION..ADD 1 CUP MOLASSES AND 1/4 C. BOILING WATER ADD DRY INGRED. IN FOURTHS AND 1 C.SOUR MILK (SOUR MILK IS 1 C.MILK WITH 1 TBSP VINEGAR) BAKE AT 350 IN 13X9X2 PAN FOR 35 MINUTES
MANDARIN ORANGESALAD..BEAT 1 BOX ORANGE JELLO WITH 8 OZ.CREAMCHEESE DRAIN LIQUID FROM CAN OF MANDARIN ORANGES AND ADD ENOUGH WATER TO MAKE 1 CUP BOIL LIQUID AND ADD TO JELLO MIXTURE ADD CARTON OF COOL WHIP AND MANDARIN ORANGES CHILL TO SET...
PECAN PIE..PIE CRUST: 2 C.FLOUR 1/3 C.BUTTER 5-6 TBSP WATER 1/3 C.SHORTENING 1 TSP SALT CUT IN TOGETHER MAKE CRUST...PIE:PUT PECANS IN CRUST MIX 1 C.DARK CORNSYRUP 1/8 TSP SALT 1/4 MELTED BUTTER 3 BEATEN EGGS 1/2 C. BROWN
SUGAR 1 TSP.MAPLE FLAVORING PUT OVER PECANS BAKE 50-55 MINUTES AT 350.I'VE TRIED MANY RECIPES THIS IS THE BEST.IT IS A BIRTHDAY PRESENT FOR MY HUSBAND EVERY YEAR.HAVE TO MAKE 2 MY KIDS WANT ONE......
CARROT CAKE..SIFT 2 C. FLOUR 2 TSP B.POWDER 2 TSP. BAKING SODA DASH OF SALT 2 TSP CINNAMON AND 1 1/2 C.SUGAR MIX THOROUGHLY ADD 1 1/2 C. OIL ADD 4 EGGS ONE AT A TIME ADD 2 TSP VANILLA AND 1 CUP PECANS FOLD IN 2 C. GRATED CARROTS BAKE AT 300 FOR 45 MIN. TO 1 HOUR. COOL COMPLETED THE FROST WITH ICING. FROSTING...BEAT 8 OZ. CREAM CHEESE WITH 2 STICKS OF BUTTER THEN 1 BOX POWDERED SUGAR AND 2 TSP.VANILLA ..OUR FAVORITE CHRISTMAS CAKE......
PUMPKIN DIP
INGREDIENTS1 (8 ounce) package cream cheese, softened 2 cups confectioners' sugar 1 (15 ounce) can pumpkin puree 1 tablespoon McCormick® Pumpkin Pie Spice 1 teaspoon McCormick® Pure Orange Extract 1/2 teaspoon McCormick® Ground Ginger DIRECTIONSBlend cream cheese and confectioners sugar until smooth.add pumpkin and remaining ingredients.Blend thoroughly. Chill 30 minutes or until ready to serve. Serve with Gingersnap or apples.
PUMPKIN DIP
INGREDIENTS:2 cups pumpkin puree1 cup dark brown sugar2 teaspoons ground cinnamon 1/8 teaspoon ground cloves1/2 teaspoon ground ginger1 package (8 ounces) cream cheese, softened1/4 teaspoon freshly grated nutmeg1/2 tsp.maple flavoring(optional)PREPARATION:Cream together pumpkin and cream cheese. Add in all other ingredients until blended. Refrig overnight. Serve with gingersnaps,apple slices and graham crackers.
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