Prime Rib for Christmas Eve Dinner

You can find 'rib eye roasts' on sale at winco, fred meyer, and albertsons right now for under 4.00 a pound which is a great deal! Christmas time is the only time they are on sale for that price!

I am going to try a new recipe this year, it sounds delicious, and fairly easy:

Roast Prime Rib of Beef with Horseradish Crust

• bone in prime rib beef roast, 3 ribs, about 6 pounds
• 5 garlic cloves, smashed
• 1/4 cup grated fresh or prepared horseradish
• Leaves from 2 fresh rosemary sprigs
• Leaves from 4 fresh thyme sprigs
• 1/4 cup kosher salt
• 1/4 cup freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 1/2 cup dry white wine or white grape juice
• 1 tablespoon all-purpose flour
• 2 cups canned chicken or beef broth

Oven to 350 degrees F.

Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours. Remove the beef to a carving board and let it rest for 20 minutes before carving.

Pour off some of the pan drippings and place pan on stovetop over medium-high heat.

Add the white wine or grape juice and bring to a simmer, scraping the bits on the bottom of the pan. Reduce the wine by half. Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.

CRANBERRY & ORANGE PEPPERED PECANS

1 egg white
1 tbsp. water
1 pound pecan halves
3/4 cup white sugar (or 1/2 cup Agave nectar)
1 tsp salt
1/2 tsp ground cinnamon
zest from one orange

3/4 cup craisins
1 tsp. coarsely ground pepper

Oven to 250

In a mixing bowl, whip the egg white and water together until frothy. In a separate bowl, mix the sugar, salt, zest, cinnamon and pepper.

Add pecans and craisins to egg white, stir to coat nuts evenly. Remove the nuts and toss them in the sugar mixture until well coated. Spread the nuts on a cookie sheet lightly sprayed with cooking oil.

Bake for 1 hour. Stir every 15-20 minutes.

These are delicious on a salad. Start with mixed baby greens, some diced pear, these candied walnuts and some crumbled feta cheese. Top with any type of vinaigrette dressing.

CHRISTMAS GOODIES FOR FRIENDS AND NEIGHBORS

CATHEDRAL WINDOW COOKIES

My Grandma Warner used to make these at Christmas. Its a family favorite. Fast and easy.

1 egg, beaten
1 stick butter
1 c. chopped nuts
1 bag (6 c.) miniature COLORED marshmallows
1 (12 oz.) pkg. chocolate chips
1 c. flaked coconut- or 1cup crushed graham crackers

Melt chips and butter together over low heat. Cool a little; then quickly stir in beaten egg. Mix nuts and marshmallows with chocolate mixture. DO NOT BEAT, just stir to mix.

Shape into 2 separate 'logs' about 12 inches long. Roll dough in coconut or graham crackers. Roll the log firmly in waxed paper and place in freezer. Slice the logs into 1/2 inch cookies once frozen. Once they are sliced they look like little stained glass windows.

ALMOST FAMOUS PUMPIN BREAD

1 cup solid pack pumpkin

1/2 cup oil (cut out some fat by replacing with apple sauce, its just as yummy!)

1 1/2 cup sugar

2 eggs

1/3 cup water

1/2 cup semi sweet chocolate chips

1 3/4 cup flour

dash ground cloves

1 tsp. salt

1 tsp. baking soda

1 tsp. nutmeg

1 tsp. ginger

Oven to 350

In a large bowl mix oil, sugar, eggs, water and pumpkin and chocolate chips. In another bowl combine remaining ingredients. Blend all together until smooth. Pour into greased and floured loaf pan. Bake 1 hour and 15 min for regular sized loaves or approx. 45 minutes or until a toothpick comes out clean for several mini loaves.

COCONUT LIME COOLERS

These little cookies couldn't be any easier, or tastier!

2 pouches sugar cookie mix

1 cup coconut

2 tbsp lime zest

6 tbsp. lime juice

3/4 cup melted butter

2 eggs

1/2 cup powdered sugar for garnish

Oven to 350

In a large bowl, combine everything except for powdered sugar, stir until a soft dough forms. On ungreased cookie sheets, drop dough by tablespoonfuls 2 in. apart.

Bake for 9-12 minutes or until edges are light golden brown. Cool. Sprinkle powdered sugar on top.

CHOCOLATE SNOWBALLS

1 pouch sugar cookie mix

1/2 cup melted butter

1 egg

1/4 cup flour

1/2 cup finely chopped nuts (walnuts, pecans or almonds)

60 hershey kisses, unwrapped

3/4 cup powdered sugar for garnish

Oven to 375

In a large bowl, stir cookie mix, butter, egg, flour, cocoa, and nuts until soft dough forms.

Shape into 60 3/4 in. balls; wrap each ball around one hershey kiss. Place 2 inches apart on ungreased cookie sheet.

Bake 8-10 minutes or until set. Immediately remove from cookie sheet onto cooling racks. Cool for about 5 minutes. Roll cookies in powdered sugar.

YUM!

SUGARPLUM LOLLIES

(chocolate dipped marshmallows)

1 bag semi sweet chocolate chips

1 bag large marshmallows

toppings:

sprinkles, chopped nuts, flaked coconut, mini chocolate chips, chopped candy canes, anything else you can think of.

20 wooden popsicle or craft sticks

Line a cookie sheet with wax or parchment paper. Lightly spray with non stick spray.

Melt chocolate chips in a double boiler or cook on simmer if you have a very low setting on your stove. Melt until smooth. (i've also microwaved chocolate, 30 seconds at a time, stir after each segment until melted.)

Put each topping you have chosen in a separate, shallow dish or bowl.

Stab each marshmallow with a popsicle stick, pushing it in about one inch. Dip the marshmallow pop into the chocolate and cover it evenly. Dip it into the various toppings. Put the marshmallow pop onto the wax paper to set.

Refrigerate at least 1 hour until completely hardened. These look so cute wrapped in cellophane with a bow!

HOW TO CUT A PINEAPPLE

Do you love fresh pineapple, but hate to cut it? Here is a way that is easy and quick!

First, lay the pineapple on its side and cut off the top and very bottom.


Next, cut the rest of the pineapple into 1 inch thick slices.






Now lay one piece at a time on your cutting board and cut off the rind of the pineapple, making sure you have cut off all of the thorny spots that go into the pineapple.










Then you cut around the core (saving it for those who like it)






Finally, remove the core and cut into bite size pieces.Now you have delicious, fresh pineapple for your fruit salad!

CHRISTMAS BRUNCH IDEAS

CANADIAN BACON BRUNCH PIZZA

Crust:

8 cups frozen hash browns, thawed and water drained

1/4 C. butter, melted

2 beaten eggs

1/2 C. flour

Sauce:

4 oz. velveeta cheese, cut into 1 in. cubes

2 tbsp milk

1 tsp parmesan cheese

1/2 tsp dijon mustard

Topping:

1 3.5 oz. pkg. sliced canadian bacon

6 eggs

1/4 cup milk

1/4 tsp salt

1/4 tsp pepper

1 tbsp butter

1 tbsp fresh chopped chives (optional)

Heat oven to 425

Spray 12 in pizza pan with cooking spray. In large bowl toss all ingredients for the crust. Press potato mixture onto pan. Bake for 20-25 min. or until edges are brown.

In a small microwavable bowl, place cheese cubes and 2 tbsp. milk. cover with saran wrap. Cook on high for 1 minute. Stir until smooth. Stir in parmesan cheese and mustard until well blended. Spread 1/2 cup of the cheese sauce over crust; top with canadian bacon. Bake 5-7 minutes longer or until bacon is heated through.

Melt 1 tbsp butter in a large skillet. Combine the eggs, milk, salt and pepper and pour into pan. Stirring constantly, cook until the eggs are thickened but still moist.

Spoon eggs over hot crust. Drizzle with remaining 1/2 cup cheese mixture. Sprinkle with chives.

BUTTERMILK LIME TEA BREAD- Make ahead!

1 3/4 cup flour

3/4 cup sugar

2 tsp. baking powder

1/3 tsp salt

1 egg

1 cup butter milk (if you don't have, sour milk by adding 1 tbsp. lemon juice to regular milk. Let stand 10 minutes)

1/4 cup veggie oil

2 tsp lime zest

3 tbsp lime juice

1 tbsp sugar

Heat oven to 350

Grease bread pan. Coat with flour.

In medium bowl, mix flour, sugar, baking powder and salt. set aside

In another medium bowl, stir egg, buttermilk, oil, zest and 1 tbsp lime juice with spoon until well blended. Add buttermilk mixture to flour mixture and stir just until moistened. Spread in pan.

Bake 50-60 minutes or until golden brown and toothpick inserted in center comes out clean.

While it is baking in a small bowl combine remaining 2 tbsp lime juice and 1 tbsp sugar.

Brush lime juice over top of warm bread. Cool in pan on wire rack 10 min. Cool completely. When completely cool, wrap in plastic wrap. Best served cold, the next day.

Top with your favorite fruity cream cheese spread.

HAM AND CHEESE CROISSANTS

1 package refrigerated croissant dough (in the can)

8 slices thinly sliced deli ham

8 slices havarti or swiss cheese (costco is great for the havarti)

Gently unroll the croissants. Lay on a large cookie sheet. Lay out one piece of ham and one slice of cheese on each croissant, arrange so that when you roll it up the meat and cheese is contained inside. You may have to cut the ham and cheese slices in half. Bake according to directions on package.

STUFFED FRENCH TOAST

Sounds complicated, but its really quite easy. I turn on the oven as low as it will go and keep them warm on a cookie sheet as I cook them until the syrup is done and everyone is ready to eat. Serves 8

1 loaf thick white bread ( you can use french bread, I prefer Grandma Sycamore's or similar)
8 oz. softened cream cheese
2 tsp. vanilla extract, divided
1/2 cup chopped walnuts or pecans or almonds
4 large eggs
1 tsp. ground nutmeg
1/3 cup heavy whipping cream (if you don't have it, use milk)


Beat the cream cheese with 1 tsp. vanilla until smooth. Stir in the nuts
Spread the cream cheese mixture on each slice of bread, and make a sandwich with two slices. (note: I started getting lazy and made the cream cheese mixture, set it aside, made the french toast how I normally would then had everyone assemble their own! You can spread the topping on the toast after it's cooked and top with the syrup.)
Beat together the eggs, 1 tsp. vanilla, nutmeg and whipping cream. Dip the 'sandwich' into the egg mixture. Cook over medium low to medium on a lightly greased griddle until golden brown, about 2-3 minutes each side. Keep the toast warm in the oven while making the syrup.

Syrup:
1- 12 oz. jar apricot preserves
1/2 cup orange juice
2 tbsp. honey
Stir together all of the above ingredients in a small sauce pan over medium-low until hot. Serve warm.

WINTER FRUIT SALAD WITH LEMON POPPY SEED DRESSING

Dressing:

1/2 cup sugar

1/3 cup lemon juice

2 tsp finely chopped onion

1 tsp dijon mustard

1/2 tsp salt

2/3 cup oil

1 tbsp poppy seeds

SALAD

1 large head romaine or red leaf lettuce

4 oz crumbled feta cheese

1 cup cashews

1/4 cup craisins

1 apple, cubed

1 pear, cubed

In a blender or processor, combine all dressing ingredients except for the oil and poppy seeds. Process until well blended. While machine is still running, add oil in a slow steady stream, processing until thick and smooth. Add poppy seeds; process a few seconds to blend.

In a large serving bowl, combine all the salad ingredients; toss to mix. pour dressing over salad; toss to coat. Serve immediately.

ORANGE CRANBERRY SCONES

2 cups flour

1 tbsp sugar

2 tsp. baking powder

1/2 tsp salt

1/4 cup butter

1/2 cup heavy cream

1 egg

1 cup craisins

2 tsp orange zest

sugar (raw sugar looks pretty, plain white is great too!)

Oven to 425

Combine dry ingredients in a large mixing bowl. Work butter into the dry ingredients with a pastry blender or fork, until the butter is the size of small peas. Add remaining ingredients, except sugar, mixing until dry ingredients are moist

turn dough onto a lightly floured surface and gather into a ball. Pat into a circle 3/4 in. thick; cut into 8 wedges. Place on cookie sheet. Sprinkle with sugar.

Bake 12 minutes or until golden brown

Makes 8 scones.

SPARKLING BLUEBERRY POMEGRANATE JUICE

This is so pretty in a punch bowl, but be careful if you have kids and carpet involved!

2 cans 'old orchard' blueberry pomegranate frozen concentrate, made following directions on the can (winco has it)

Fresca

1 pkg frozen blueberries, or raspberries

In a small decorative or mixing bowl add frozen berries and enough of the juice mixture to just cover the berries. Throw into the freezer until ready to serve the drink. It freezes pretty quickly, but remember to do this the day before or a couple of hours before the party. Pour into a punch bowl, add Fresca, then add frozen fruit ring. Its Beautiful!

Sahale Snacks

Has anyone had the Sahale Snacks they have at Costco? There are several different varieties of interesting combinations of nuts, and fruit. I am working on figuring out my favorite snack: Orange, Cranberry, Pecan and black pepper. It sounds really strange, but it is sooooo good. I can eat an entire bag by myself! Recipe and photo coming soon! These would make a great neighbor gift in a cute little box.

A Week's Worth of Crock Pot Meals!

SOFT CHICKEN TACOS

Place 2-3 chicken breasts in your crockpot. Pour one jar of your favorite salsa over the top. Add one small can green chili's. Cook on low for approx. 6 hours. Shred with a fork. Place mixture in a soft tortilla shell and add all of your favorite taco toppings!

Freeze the remaining chicken mixture or use the next day for Chicken Nachos!

Cover a large cookie sheet with foil for easy clean up. make a nice thick layer of tortilla chips, cover with shredded cheddar cheese, then spread your chicken mixture over the top, and cook at 350 for about 10 minutes, or until the cheese is melted and bubbly.

Top with fresh tomatoes, olives, avocado sour cream, etc...

CROCKPOT CHICKEN ALA KING

2 Lbs boneless skinless chicken breasts

one small can cream of chicken soup

3 tbsp. flour

1/2 tsp black pepper

4 oz. package each frozen peas and onions

1/2 tsp. paprika

Cut the chicken into bite sized pieces and place in the crockpot

Combine soup, flour, and pepper. Pour over the chicken and coat evenly.

Cover and cook on low for 5-5 1/2 hours

COQ AU VIN This is sooo scrumptious!

3 slices bacon cut into 1/2 inch pieces

10 oz. crimini mushrooms, cut in half

2 c. fresh or frozen pearl onions

1 3-4 lb. cut up chicken or 8-10 drumsticks or 4 chicken breasts (its better with bone-in)

remove skin

1/2 tsp salt

1/4 tsp pepper

1 med. onion, sliced

1 lg. carrot cut into 1 inch pieces

4 cloves garlic minced

1 c. dry red wine or grape juice

1 bay leaf

1 small can chicken broth

In a large skillet cook bacon over medium heat until browned. Transfer to paper towels to drain; set aside.

In the bottom of your crockpot add mushrooms and pearl onions

Sprinkle chicken pieces with salt and peper. In the skillet with the bacon fat (or not, I wipe most of it out) brown the chicken for about 5 min. each side. Place chicken on top of mushrooms and onions.

add carrot, onion, and garlic to crockpot. Cover with wine or grape juice and broth, add bay leaf. Cover crockpot and cook on low for 8 hours or high for 4 hours.

LATIN CHICKEN AND SWEET POTATOES

3 lbs. bone in skinless chicken thighs

2 tsp. ground cumin

1/4 tsp. salt

1/4 tsp. pepper

1 tsp paprika

1/2 tsp ground allspice

1 c. chicken broth

1/2 cup salsa

3 cloves garlic, minced

two cans black beans, rinsed and drained

2 lbs. sweet potatoes, peeled and cut into 2 in. pieces

1/3 c. fresh cilantro, chopped

lime wedges

Sprinkle chicken with cumin, salt and pepper. Heat a large skillet over medium high heat until hot. Add chicken and cook until browned. Approx. 5 min. each side. Move chicken to a plate.

In the same skillet, combine paprika, allspice, broth, salsa, and garlic cook until heated through.

Place potatoes, and beans in 6 qt crockpot. Place chicken on top of veggies. Pour broth mixture over chicken. Cover crockpot and cook on low 8 hours or high for 4 hours.

Serve with cilantro and lime wedges.

TACO SOUP WITH BLACK BEANS

1 lb ground beef, browned and drained

1 small onion, chopped (cook with ground beef)

28 oz. can diced or crushed tomatoes

15 oz. can of corn, drained

15 oz. can of black beans, drained and rinsed

15 oz. can red kidney beans, drained and rinsed

1 envelope dry hidden valley ranch dressing mix

1 envelope dry taco seasoning

Combine all ingredients in crockpot.

Cover and cook on low for 4-6 hours

Serve with: tortilla chips

sour cream

shredded cheese