Holiday Cooking / Tributes To Some of My Favorite Cooking Channels

 

Mary's Nest


https://youtu.be/nMRxYvcfWIU?si=tIVVlL6xgGg683HR


Ingredients

Rock Cornish Hens

  • 4 Rock Cornish game hens
  • 1 tbsp Salt
  • 1 tsp Black pepper
  • 1/2 – 1 tsp Red pepper flakes, optional
  • 4 tbsp Butter, melted I used unsalted butter. If you use salted butter, decrease the salt in this recipe and use only 2 teaspoons.
  • 4 cups Cooked wild rice mix, optional The rice should be undercooked so that it still has a "bite" to it.

Raspberry Sauce

  • 1 12 ounce jar Red raspberry jelly or jam If you have an 8-ounce or a 16-ounce jar of jelly or jam, that will work fine as well. If the jam has seeds, use a fine mesh strainer to remove the seeds. (See video.)

Instructions 

Rock Cornish Hens

  • Preheat the oven to 350°F
  • Line a baking sheet or roasting pan with aluminum foil or parchment paper. Set aside.
  • If available, place a rack on the baking sheet or roasting pan.
  • Using a pastry brush, brush the rack with a bit of the melted butter.
  • Mix together the salt, black pepper, and red pepper flakes (if using) in a small bowl. Set aside.
  • Unwrap the hens, pat dry, and place them on a platter.
  • One at a time, rub a small amount of the salt mixture into the cavity of each hen. (Use only half of the total mixture and reserve the remaining half.)
  • If you want at this point, you can stuff each hen with one cup of the wild rice mixture. (See video.) See the Recipe Notes below for additional information on the amount of wild rice mixture to cook to stuff four hens.
  • Place each hen on the rack on the baking sheet or roasting pan. (Alternatively, if you are not using a rack, place hens directly on the foil or parchment paper-lined baking sheet or roasting pan.)
  • Wash hands well in warm soapy water before proceeding with the remainder of the recipe instructions.
  • Brush each hen with butter using a pastry brush or a spoon.
  • Sprinkle the tops of each hen with the remaining salt mixture.
  • Place hens into preheated oven and roast for one hour or until the internal temperature of the thigh meat reaches 180°F. Because hens vary in size, the cooking time could extend an additional 15 minutes for a total of one hour and 15 minutes.

Raspberry Sauce

  • When the hens have almost finished cooking, remove the raspberry jelly or jam from its container and place the jelly or jam into a small saucepan. Warm the saucepan slowly over low heat until it has a liquid consistency. Set aside and keep warm.
  • If using a jam with seeds, warm the jam and then run the jam through a fine-mesh strainer to remove the seeds. Return the strained seedless jam to the saucepan and rewarm. Set aside and keep warm.
  • When hens have finished cooking, remove them from the oven and place the baking sheet or roasting pan on a heatproof surface.
  • Using a pastry brush, brush each hen with the raspberry sauce until the hens are completely covered. (See video.)
  • Return the hens to the oven and turn on the broiler. Broil for one minute or less until raspberry sauce begins to bubble. Watch closely to avoid burning the raspberry sauce.
  • Remove the hens from the oven and transfer them to a serving platter or individual serving plates and serve immediately.
  • In addition to the wild rice, you can also add a serving of green beans almondine to this meal. (See the Recipe Notes below for additional information.)
  • Wrapped well, you can store any leftover hens in the refrigerator for up to 3 days or the freezer for up to one month.
  • To reheat the hens, allow the frozen hens to thaw overnight in the refrigerator. You can warm the refrigerated hens on a lined baking sheet in a 350°F oven for 10-15 minutes until heated through. Alternatively, you can also reheat the hens on a small lined baking sheet in a large toaster oven set to 350°F for 10-15 minutes.

Sammi @ Managin The Mays

Cranberry Fluff

Ingredients

  • 1 (14-ounce) can whole berry cranberry sauce
  • 1 (20-ounce) can crushed pineapple, drained
  • 8 ounces frozen whipped topping, thawed
  • 3 cups mini marshmallows

Hands Free Mode:

Prevent screen from sleeping

Instructions

  1. In a large bowl, stir together cranberry sauce and crushed pineapple.
  2. Fold in whipped topping until thoroughly combined.
  3. Stir in mini marshmallows
  4. Cover and chill for at least two hours before serving.

Notes

  • If you are not a fan of mainstream frozen whipped topping, you can find all-natural alternatives at Whole Foods or make your own.
  • Store Cranberry Fluff in the refrigerator for up to 3 days.

Red Velvet Gooey Butter Cookie Recipe:
Valerie Hargett
https://youtu.be/Kb3NfpDihuQ?si=SqqX5qhIQclsyt9g -1 (15.25oz) box of Red Velvet Cake Mix -1 stick of Butter, melted -1 (8oz) block of Cream Cheese -2 eggs -Powdered Sugar for rolling cookie dough in ***Bake at 350 for 10-12 min.

Spinach Queso Dip

In the Kitchen with Momma Mel

https://inthekitchenwithmommamel.com/recipes/spinach-queso-dip/

NGREDIENTS

INSTRUCTIONS

  1. Step 1
    Peel back a corner of the frozen dip and microwave on HIGH for 2 minutes. Set aside.
     
  2. Step 2
    In a large microwave-safe dish, combine undrained Rotel and Velveeta cheese. Microwave on HIGH 5 minutes or just until cheese melts.
     
  3. Step 3
    Remove from microwave; stir in partially cooked spinach and artichoke dip. Microwave for an additional 3 to 5 minutes, or until cheese is melted. Stir until the mixture is well blended. Add milk if necessary to thin out the dip.
     
    Serve with tortilla chips.
     

NOTE

This recipe came straight from the Plain Chicken website, I have found a lot of great recipes there! Here are a couple tips she suggests, too. 

  • I recommend using TGI Friday’s Spinach Artichoke Dip because it has an alfredo sauce base with a hint of roasted garlic. The creamy spinach and artichoke dip really mellows out the spicy Rotel in this dip.
  • I buy the TGI Friday’s Spinach Artichoke Dip at Walmart.
  • To make the dip in the slow cooker, simply dump everything in the crockpot and cook on LOW for a few hours.
  • You can also make the dip on the stovetop if you prefer.
  • You can refrigerate any leftovers and reheat in the microwave or on the stove.
  • When reheating the dip, you may need to add a splash of milk to thin out the dip.
  • Use any heat level of Rotel that you prefer – Mild, Original, Mexican, or Hot.

She's in Her Apron
https://youtu.be/iUvF0osexhc?si=YBg9XVGizeovqhRT
As a tribute to this wonderful lady, I will be making a French Toast Casserole

SouthernFrugalMomma
https://youtu.be/UCCpkL8ZMtA?si=PeCsGAamjzlHG8_d

Almond Joy Balls __________________ 14 ounces sweetened coconut flakes 14 ounces sweetened condensed milk almonds chocolate almond bark

Mama Housers Home
Broccoli Casserole
https://youtu.be/ekF2_RoFe7s?si=l-suYQAXNj1SXYzT

3 slices velveeta cheese - cubed
1 small bag broccoli florets
1 box cornbread stuffing
1 egg
1/4 cup chopped onions
1 can cream of chicken soup ( I used a large jar of alfredo sauce )
1/2 C water

Preheat Oven to 350 degrees (F)
Boil broccoli until tender (I used steam in a bag so I steamed mine)
Combine all ingredients in a 2 quart casserole dish
Bake for 40-45 minutes

Feeding the Byrds
https://youtu.be/SR_w4NI4L0I?si=EMH06fpZEoadzWRU
Stuffin Muffins

Ingredients

  • 4 tbsp. 

    butter

  • 1 lb. 

    pork sausage, casings removed

  • 1 

    Medium Onion, Diced

  • 2 

    cloves garlic, minced

  • 1 1/2 c. 

    celery, diced

  • 1 tsp. 

    thyme

  • 1 tsp. 

    rosemary

  • 1 tsp. 

    Ground sage

  • 8 

    cups bread cubes (about 1 loaf)

  • kosher salt

  • Freshly ground black pepper

  • 2 c. 

    chicken broth

  • 1 

    egg, lightly whisked

  • nonstick cooking spray

Directions

    1. Step 1Preheat oven to 375°. Grease a 12-cup muffin tin with cooking spray.
    2. Step 2Melt butter in a medium skillet over medium heat. Add sausage and cook until browned, breaking up the meat with a wooden spoon. Add the onion and celery and continue to sauté until the vegetables have softened, about 5 minutes. Stir in garlic, thyme, sage and rosemary. Season with salt and pepper to taste. Remove from heat to let cool slightly.
    3. Step 3In a large bowl, combine bread cubes, sausage mixture, and chicken broth. Check for seasonings and season with salt and pepper if necessary, then stir in egg.
    4. Step 4Divide stuffing mixture between muffin tin cups. Bake until warmed through and golden on top, about 25 to 30 minutes.
    5. Southern Frugal Momma
    6. Ham Sliders _____________ Honey Ham swiss cheese 24 hawaiian slider buns 2 sticks of blue bonnet 4 TBS Dried Minced onion 2 TBS Poppy Seeds 4 ts Worchestershire sauce 4 TBS yellow mustard Hamburger Dip ________________ 1 pound of hamburger 24 ounces taco sauce 16 ounces of velvetta like cheese tortilla chips for dipping Easy Ham Cheese Ball _______________________ 8 ounces of black forest ham 16 ounces of cream cheese 1/2 cup finely diced red onion salt and pepper to taste crackers for dipping
    7. Jessica O' Donohue
    8. Brie and apricot stuffed pastries
    9. https://youtu.be/SQfXTQQF4BE?si=lXzkG2L0uQFEyp_u
    10. Big Mac Bites
    11. https://youtu.be/lH9oI9MGZTk?si=Lj1eLPygiH5VGDJB
    12. *Alternative sauce recipe*
    13. 1 part mayo (anywhere from 2 Tbs to 1 C depending on how much sauce you need)
    14. 1 part honey mustard
    15. 1 part relish (we used sweet)
    16. 1 part BBQ sauce (can use ketchup)
    17. 1/2 - 1 tspn each: onion powder, garlic powder, Worcestshire sauce
    18. Mix well and taste to see if salt and/or pepper are still desired then add and stir.
    19. Jessica O' Donahue
    20. https://youtu.be/ttTEfT5arhE?si=ThZ9KajEnTRnxxK6
    21. Meatball Sub Cup Cakes

    22. Ingredients:

      Instructions:

      • Preheat oven to 375ºF. Spray 12 regular size muffin cups with cooking spray. Set aside.
      • Remove dough from can; press seams to seal and press into an 8×18 inch rectangle. Cut dough into 12 squares. Press squares into muffin pan cups.
      • Combine cream cheese, Italian seasoning and ½ cup mozzarella cheese.
      • Divide the cream cheese mixture in the bottom of each muffin cup. Place meatballs on top of cheese; top each meatball with 2 tablespoons spaghetti sauce. Sprinkle with remaining mozzarella cheese.
      • Bake 15 to 18 minutes, or until golden brown.

      Notes:

      • I used 1-oz frozen Italian meatballs and they were the perfect size.
      • There is no need to precook or thaw the frozen meatballs before baking. They will cook along with the crescent rolls.
      • Can substitute a can of refrigerated pizza dough for the crescent rolls.
      • My favorite jarred spaghetti sauces are Trader Joe’s Roasted Garlic Marinara (green label), Rao’s, and La Famiglia DelGrosso.
      • Can freeze leftover cupcakes for a quick snack later.
      https://www.plainchicken.com/meatball-sub-cupcakes/

    23. Everything Bagel Seasoning Kielbasa Bites

    24. INGREDIENTS

      • 12- ounce package of smoked kielbasa either the horseshoe-shaped link or two large links
      • 8- count crescent roll dough
      • 1-2 tsp Everything but the Bagel Seasoning

      INSTRUCTIONS

      • Start by preheating your oven to 350 degrees Fahrenheit.
      • Next, divide the crescent dough into two large pieces (comprised of 4 individual triangles). Pat the dough down with your fingers a bit, to press the seams together.
      • Next, place one half of your kielbasa on top of crescent dough, towards the bottom of the dough.
      • Roll the dough up and sprinkle with half 1/2 – 1 tsp of Everything Bagel Seasoning. Press the seeds into the dough and roll the kielbasa around on the cutting board, so the crescent roll is covered in seeds on all sides. Repeat with the other half of the kielbasa.
      • Next, cut the Kielbasa rolls into equal slices. Place on a cookie sheet and bake for 9-12 minutes until the crescent dough is lightly golden.
      • Finally, when you take them out of the oven, allow the kielbasa bites to cool for 5 minutes.

      NOTES

      • Allowing them to cool is super important because, if you don’t not only can you damage the still warm crescent dough, but it may start to separate from the kielbasa slice. If you allow them to cool (I know, these are SO good it’s hard to be patient!), the dough will stay adhered to the kielbasa for serving.
      • Serve the Everything Bagel Kielbasa Bites with a side of ketchup and stone-ground mustard for dipping!



Comments

Post a Comment

Popular posts from this blog

Freezer Meals with Little Village Homestead

 I talian Meatballs 1/2 C. Panko Crumbs 1/2 C. Milk 1 lb. Ground Beef 1 lb. Ground Pork 1 Egg 1/2 Tbsp. Parsley 1 tsp. Italian Seasoning Salt & Pepper Bake 400° 20 Minutes Beef, Bean & Rice Burritos 2 Lbs. Ground Beef 2 Tbsp. Taco Seasoning 1 tsp. Cumin 1 Can Black Beans (rinsed & drained) 1 Can Corn (drained) 6 C. Cooked Rice 12 Large Tortillas 3-4 C. Shredded Cheese Breaded Pork Loin Chops 6 -8 Pork Chops 1 Egg 1/2 C. Panko Crumbs 1/3 C. Corn Flake Crumbs 2 Tbsp. Parmesan Cheese 1-1/2 tsp. Paprika 1/2 tsp. Garlic Powder 1/2 tsp. Onion Powder 1/4 tsp. Chili Powder Salt & Pepper Air Fry 400° for 5 minutes each side. Oven Bake 425° 20 minutes Spicy Mexican Chicken 4 Chicken Breast 1/4 C. taco Seasoning 1(14oz.) Jar Salsa 1/2 C. Shredded Pepper Jack Cheese Bake 350° 45 Minutes Sweet & Sour Chicken 4 Chicken Breast La Choy Sweet & Sour Sauce 1 Can Pineapple Chunks, Drained 1/2 C. Sweet Peppers, Chopped 1/2 C. Onions, Chopped Bake 350° 30 Minutes Sticky BBQ...
Read more

CopyCat Meals // Tales from an Empty Nest

  Copycat Arby’s Roast Beef Roast Beef: Thinly sliced roast beef (several slices for each sandwich you are making) Beef broth (use as much as you need to cover the amount of roast beef you have) Arby's Sauce: 1⁄2 cup ketchup 2 Tbsp brown sugar, packed 1 Tbsp apple cider vinegar 1 Tbsp Worcestershire sauce 1⁄2 tsp garlic powder 1⁄2 tsp onion powder Cheese Sauce: 1 Tbsp butter 1 Tbsp flour 1 cup milk 6 oz sharp cheddar cheese, shredded Instructions: Bring the broth to a boil. Add in the roast beef slices. Bring back to a boil. Cover and simmer  until you’re ready to put your sandwich together.  For the sauce, mix the ingredients together in a  small bowl. For the cheese sauce, melt the butter. Add in the flour. Stir for a minute or two. Add  in milk and mix well. Simmer for about 5 minutes to let it thicken. Remove from head and add in  shredded cheese. Stir until melted. Copycat Oatmeal Cream Pie Ingredients: For the cookie: 1 1⁄4 cups all purpose flour 2⁄3 ...
Read more

10 Seasoning Mixes // Tales From an Empty Nest

TACO Ingredients: 4 Tbsp chili powder 2 Tbsp cornstarch 2 Tbsp cumin 2 Tbsp smoked paprika 1 Tbsp salt 2 tsp garlic powder 2 tsp onion powder 2 tsp oregano 1 tsp pepper 1⁄4 tsp cayenne Instructions: I add 2-3 Tbsp homemade taco seasoning in place of 1 pkt of store bought taco seasoning. Italian Ingredients: 2 Tbsp oregano 1 Tbsp garlic salt 1 Tbsp sugar 1 Tbsp onion powder 1 Tbsp parsley 1 tsp pepper 1⁄4 tsp Italian seasoning Instructions: Whisk everything together in a bowl. Use 2-3 Tbsp in place of 1 pkt of store bought Italian Rib Rub Ingredients: 3⁄4 cup brown sugar, packed 2 Tbsp onion powder 2 Tbsp garlic powder 2 Tbsp Tony’s Creole Seasoning (or your favorite Cajun or Creole seasoning) 3 tsp pepper 2 tsp salt 5 tsp paprika 1⁄2 tsp cumin 1⁄2 tsp chili powder Instructions: Whisk everything together in a bowl. Apply liberally to ribs. (I’ve also used this on burgers.) This should be enough for 2-4 slabs of ribs depending on how much you use. Ranch Ingredients: 1⁄2 cup buttermilk po...
Read more