Happy 2012! Champagne Cocktails

Good-bye 2011!  Invite over some friends, pop a cork or two, pass around the munchies, and find someone to kiss when the ball drops!

These recipes will help make the last night of this year more memorable. When making Champagne cocktails it isn’t necessary to use the good stuff. Any sparkling wine will do. Chill the champagne flute first. Always pour the mixers in first and then top with the Champagne. These cocktails don’t need to be stirred.

Raspberry Royale:  Add 1 ounce of Chambord to a chilled flute and then top off with Champagne.  Garnish with frozen raspberries.

Mimosa:  Add 1 ounce of orange juice and ½ ounce of triple sec to a chilled flute.  Top off with Champagne and garnish with a twist of orange.

Poinsettia:  Add 1 ounce of cranberry juice and ½ ounce triple sec to a chilled champagne flute.  Top off with champagne and a few frozen cranberries. 

These munchies, much of which can be made ahead, will compliment the cocktails and make your guests very happy! These quick bites also contain protein, which will keep your guests from becoming too happy.

Phyllo Bites

Pecan Crusted Chicken with Honey Mustard Dip
Baked Egg Rolls with  Sweet & Spicy Hoisin Sauce
Roasted Baby Peppers with Herbed Goat Cheese
Cranberry Bacon Cheese Spread with crackers

Christmas Rib Roast

You cannot go wrong with a rib roast. Ridiculously simple to prepare, your guests will be impressed and very happy! Merry Christmas!

Servings: 8

Time: Prep: 5 minutes; Cook: 2 ½ -3 hours

Hardware: roasting pan, meat thermometer, a plate, tinfoil, cutting board, knives

Ingredients:

• 5 lb Prime Rib Roast
• ½ stick butter
• 2 teaspoons salt
• 1 teaspoon black pepper

1. Allow the rib roast to rise to room temperature. This is very important, because it allows the roast to cook evenly.
2. Pre-heat the oven to 425°.
3. Place the ribs in the roasting pan fat side up. Rub the cut ends with butter and sprinkle the entire roast with salt and pepper.
4. Place the roast in the oven and allow it to cook for 15 minutes. Then turn the oven down to 325°.
5. Cook for 20-30 minutes per pound. Remove the roast from the oven when the thermometer, inserted into the middle of the roast, reads 135° for medium rare, 145° for medium, 155° for medium well, and 165° for well done. (Please do not cook this beautiful cut of meat to well done. Just eat something else!)
6. Place the roast on the plate and allow it to rest for 20-25 minutes loosely covered in foil.

To carve, place the roast on a cutting board, fat side up. Remove the meat from the bones by slicing horizontally. Then cut slices vertically from the fat side down. The pieces closer to the end will be cooked more then those toward the center, so guests that want less pink will be happy, too. 

Serve with horseradish cream sauce. So good!

Suggested menu:
Prime Rib Roast
Caesar Salad
Feta Mashed Potatoes
Steamed Broccoli
Rolls
Black Forest Cherry Cake

Horseradish Cream Sauce

God is in the details.  Having a good sauce often elevates an ordinary dish to something amazing.  This sauce will make your steaks .....I'm at a loss for words.

Servings: 1 ½ cups

Time: prep: 5 minutes; rest: 4-24 hours
Hardware: Measuring cups and spoons, a whisk, a bowl, a storage container with a lid
Uses: Excellent on steak or prime rib roast


Ingredients:

• 1 cup sour cream
• 1/2 cup prepared horseradish
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• Kosher salt & fresh ground black pepper, to taste

Whisk everything together. Refrigerate for at least 4 hours. Stir before serving. This can be stored in the fridge for up to a week.

Pumpkin Cheesecake

You got your cheesecake in my pumpkin pie.
Well, you got your pumpkin pie in my cheesecake.

Two great tastes that taste great together!

Servings: 6-8

Hardware: Measuring cups and spoons, spatula, pastry brush, mixing bowl, mixer, foil
Time: Prep: 20 Cook: 45 minutes

Ingredients

• 1 + 1 tablespoon maple syrup
• 1-8 ounce package cream cheese
• 1/3 cup white sugar
• 1/2 teaspoon vanilla extract
• 1 egg

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• 1-15ounce can pumpkin puree (not pie filling-I use Libby’s)
• 2/3 cups sugar
• 2 eggs
• 1- 14 ounce can sweetened condensed milk
• 2 teaspoons cinnamon
• ¼ teaspoon ginger
• ¼ teaspoon cloves
• ¼ teaspoon allspice

---------------------------

• 1 deep dish pie crust

1. Preheat oven to 350°
2. Bake the pie crust for about 5 minutes. Brush the inside of the pie crust with 1 tablespoon of the maple syrup. (This is to keep the pie crust from getting soggy.)
3. In a large bowl combine the cream cheese, 1/3 cup sugar, syrup and vanilla. Beat on medium speed until smooth. Blend in the egg. Pour the mixture into the pie crust. Spread evenly with the spatula.
4. Mix the pumpkin, remaining sugar and eggs, sweetened condensed  milk, and spices together and beat until smooth.
5. Pour the pumpkin mixture carefully over the cheese mixture.
6. Cover the edges of the pie crust in foil. Bake 35 to 40 minutes or until center of pie is set. Remove the foil the last 5 minutes of baking.

Cool on a wire rack. Serve at room temperature or refrigerate and serve cold. Top with caramel sauce to make this sinfully wonderful.

Easy Caramel Sauce

This is super simple and yummy!

Servings: 1 cup

Hardware: Heavy sauce pan,measuring cup, spoon
Time: Prep: 5 Cook: 10-15 minutes

Ingredients:

• 1-14 ounce bag of caramel chews
• 2/3 cup whipping cream.

1. Unwrap the caramels.
2. Place the caramels and the cream in the saucepan on low. Heat until the candies are melted. Stir frequently.

Serve warm.  Can be stored in an airtight container in the fridge for 1 week.  Goes great with pumpkin cheese cake.

Giving Thanks

We have lost many close relatives this year.  My step-father and Jeff's uncle both lost their battles with cancer.  Remember to be thankful for every moment.  This Thanksgiving sit down with your family and let them know how much you care.  One way to show your love is with this feast.

Appetizers:
Cranberry Bacon Cheese Spread
Phyllo Bites

Side Dishes:
Simply Stuffing
Maple Glazed Carrots
Green Beans
Orangey Cranberry Sauce
Rolls

Main Dishes:
Baked Turkey

Desserts:
Apple Crisp
Pumpkin Cheese Cake

Maple Glazed Carrots

My mom made these all the time when we were kids. They always remind me of home.













Servings: 6
Time: Prep: 5 minutes, Cook: 30 minutes
Hardware: Measuring spoons, cutting board and knives, a saucepan, a colander

Ingredients:

• 1 pound carrots
• 2 cups chicken broth
• ½ stick butter
• ¼ cup brown sugar
• 3 tablespoons maple syrup
• 1 tablespoon orange preserves
• S&P to taste

1. Wash and slice the carrots. Bring the carrots and broth to a boil and cook until the carrots are tender, but not mushy, about 20 minutes. Drain them.
2. Return the carrots and the remaining ingredients to the pan and cook over medium heat, stirring often, until the sugars are melted and most of the liquid has evaporated.
3. Serve warm.