Combine equal parts champagne and cranberry juice. Pour into festive glasses and garnish with lime curl.
5 cups Cheerios
5 cups corn Chex
10 oz. small pretzels
2 cups salted peanuts
1 pound M & M’s plain (red and green holiday) or any color will do
2 12 oz. bags of white chocolate chips
3 tablespoons vegetable oil
Mix all dry ingredients in a large bowl. Heat white chips in microwave with oil until melted, stirring often so chips don't burn. Pour melted chips over dry ingredients and mix to coat well. Lay out to dry on wax paper. Break apart and enjoy. Make a great snack for a party or pack in tins or jars as a gift.
Garlic Cheese Grits
6 cups water
2 teaspoons salt
1 1/2 cups grits
1/2 cup butter
3 eggs, well beaten
16 oz. shredded sharp Cheddar cheese
2 to 3 cloves garlic, finely minced
cayenne pepper to taste
Bring water and salt to a rolling boil, gradually stir in grits with whisk to prevent lumps. Cook, stirring constantly, until all water is absorbed. Stir in butter a tablespoon at a time, stir in the beaten eggs, working quickly so eggs will not cook before thoroughly blended into the grits, then stir in the shredded cheese, garlic and a little cayenne pepper. Put into a greased 2 1/2-quart casserole. Bake at 350 degrees for 1 hour or until set.
1/2 cup flour
1 teaspoon of salt
4 teaspoons of sugar
3 tablespoons of melted butter
2 cups of fresh or thawed whole kernel corn cooked
4 large eggs
4 cups of milk
Preheat oven to 450 degrees. In a lightly butted casserole dish combine flour salt, and sugar. Mix in corn and melted butter. Beat eggs and add to milk then stir in corn mixture. Place in the oven for 10 minutes then remove and stir with a long-prong fork trying not to disturb the top. Return to oven for 10 minutes more and repeat the stirring procedure. Return to oven for another !0 minutes and stir again (total stirring 3 times in a 30 minute period). Return to the oven and bake for an additional 10 to 15 minutes. The top should be lightly browned and the pudding firm. Serve hot!
Tony Roma's Corn Fritter Casserole
2 boxes Jiffy Corn Bread Mix
1 15 oz. can whole kernel corn, drained
2 eggs, beaten
2/3 cup milk
1/2 cup onions, finely diced
1/2 cup green bell pepper, finely diced
2 tablespoons butter
3 chicken bouillon cubes
1 1/3 cups warm water
3 tablespoons melted butter
Salt to taste
Freshly ground pepper to taste
Combine Jiffy mix, corn, eggs and milk.
Coat the bottom of a nonstick skillet with vegetable oil. Heat skillet to medium-high. Drop a spoonful of corn fritter mix into skillet. Cook on each side until lightly golden. Place on a paper towel to drain. Add more oil as needed to complete frying all the corn fritters.
Melt 2 tablespoons butter in a skillet over medium low heat. Sauté onions and bell pepper until onions are transparent. Remove skillet from heat.
Place chicken bouillon cubes in 1 1/3 cups water and dissolve.
Preheat oven to 350 degrees.
Crumble corn fritters into a large bowl. Add sautéed onions and bell peppers. Add 3 tablespoons melted butter. Pour dissolved chicken bouillon and water mixture over corn and sautéed vegetables and mix well. Place mixture in well greased 8-inch square baking pan and cover with aluminum foil.
Bake for 20 to 25 minutes. Remove foil and return to oven for 10 to 15 minutes.
Southern Corn Bread Dressing
2 tablespoons bacon grease or vegetable oil
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
Preheat oven to 400 degrees. Grease an 8 inch square or round pan with bacon grease or vegetable oil. Combine cornmeal, flour buttermilk and eggs and mix well with a metal spoon. Pour into prepared pan, bake for 20 minutes or until lightly brown on top.
Corn bread dressing:
1 recipe corn bread, crumbled
4 slices white bread, dried and crumbled
40 (1 sleeve) saltine crackers, crumbled
1 stick butter
2 cups chopped celery
1 large yellow onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons poultry seasoning
7 cups chicken stock
5 large eggs, beaten
Combine corn bread, white bread and crackers in a large bowl. In a skillet, melt butter over low heat, add celery and onion, saute until soft. Add vegetable, salt, pepper and poultry seasoning to bread mixture.
About 1 1/2 hours before meal time, preheat oven to 350 degrees and spray a 9X13 pan with non-stick cooking spray. Add stock to bread mixture and stir in eggs, mixture will be "soupy." Pour into baking dish and bake for 50 minutes or until puffed and lightly browned.
One box cake mix (yellow used in picture)
1 teaspoon pumpkin pie spice
1 15 oz. can pumpkin puree (not pumpkin pie filling)
Preheat oven to 350 degrees. In a large bowl combine cake mix with pumpkin puree and pumpkin pie spice using a hand mixer or a stand mixer. Beat on medium for 2 minutes. Pour batter into a greased 9x 13 inch baking dish (you may use a smaller baking dish just adjust the time for baking). Bake for 26 minutes or until tooth pick comes out clean. Cool completely before frosting. Serves 8.
Apple Cider Glaze
1 cup powdered sugar
2 tablespoon apple cider
1/2 teaspoon pumpkin pie spice
In a small bowl blend all ingredients until smooth. Pour over Pumpkin Cake letting it drizzle down the sides of the cake. Let set before covering.
Double Chocolate Coca Cola Cake
1 cup Coca Cola
1/2 cup oil
1 stick butter
3 tablespoons cocoa
2 cups sugar
2 cups flour
1/2 teaspoon salt
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
Combine sugar, flour and salt in a bowl. In a saucepan, combine Coca cola, oil, butter and cocoa, bring to a boil. Pour boiling mixture over dry ingredients and beat well. Add eggs, buttermilk, baking soda and vanilla, beat well.
Pour mixture into greased and floured 13X9 baking pan and bake at 350 degrees for 20 to 25 minutes. Remove pan and cool 10 minutes before frosting.
1 stick butter
3 tablespoons cocoa
6 tablespoons cream or milk
1 teaspoon vanilla extract
3 3/4 cups powdered sugar
In a saucepan, combine butter, cocoa and milk. Heat until butter melts. Beat in remaining ingredients and spread on cake while still warm.
Pumpkin Better Than Sex Cake
1 box deluxe yellow cake mix
1 15 oz. can of pumpkin puree (not pumpkin pie mix)
1 teaspoon of pumpkin pie spice
1 14 oz. can of sweetened condensed milk
1 8 oz. tub of Cool Whip
1/2 bag of Heath Bits
1 Jar of caramel sauce
Preheat oven to 350 degrees. Grease a 9X13 baking dish. In a large bowl mix together the cake mix, pumpkin pie spice and pumpkin puree until a smooth batter forms. Spread the cake mixture in baking dish. Bake for 23-28 minutes (test cake using toothpick). Remove from the oven and let sit for 10 minutes.
Using the end of a wooden spoon poke holes all over the top of the cake. Pour the sweetened condensed milk over the cake. Refrigerate for 30 minutes. Remove the cake from the refrigerator and spread Cool Whip over the top of the cake. Sprinkle with Heath Bits and drizzle with caramel sauce. Refrigerate finished cake for at least 3 to 4 hours, overnight is best.