Cheese Ball

December 29, 2010 by
I’m a little behind these days, so it’s no surprise I didn’t get around to sharing this recipe in time for Thanksgiving or Christmas.  But it’s also great for New Year’s or any other party you have coming up.  We actually served it at our wedding reception many a year ago. : )
And I’ll share my homemade cracker recipe pictured here, promise!
My personal preference is to form smaller balls, about 1 1/2 inches across and that way I can have a variety to serve, some rolled in pecans, some in parsley, and some in bacon.  And it makes serving much easier and looks better too.  This is my mom’s recipe she’s made for many, many, many years.  It’s been served on holiday’s since I can remember, family weddings, etc.  And everyone always loves it and wants the recipe. I’ve changed it only slightly, leaving out the green bell pepper, and adding bacon occasionally.  And my mom only served it rolled in nuts, but we all really like the new varieties as well.  Feel free to get creative with yours, I think it would be good with sun dried tomatoes mixed in, or maybe some smoked cheese, etc. Have fun experimenting and Happy New Year!
CHEESE BALL
Recipe adapted from my mom
1 lb. shredded Cheddar cheese (about 4 cups)
8 oz cream cheese
2 oz jar pimentos, drained
1 T chopped onion
1/4 tsp Worcestershire
1 tsp lemon juice
dash salt
1 T sugar
1/4 cup crumbled cooked bacon, optional
For rolling: 1 cup finely chopped pecans, cooked bacon, or parsley
Combine all ingredients (expect for nuts) in a food processor fitted with a metal blade.
Process until well blended.  Can be shaped into one or a couple large balls, or a log (which you can slice), or a bunch of smaller balls.  Roll in nuts, bacon, or parsley.  YIELD: one 5″ Cheese ball
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Cheese Ball

Ingredients

  • 1 lb. shredded Cheddar cheese (about 4 cups)
  • 8 oz cream cheese
  • 2 oz jar pimentos, drained
  • 1 T chopped onion
  • 1/4 tsp Worcestershire
  • 1 tsp lemon juice
  • dash salt
  • 1 T sugar
  • 1/4 cup crumbled cooked bacon, optional
    • For rolling:
  • 1 cup finely chopped pecans, cooked bacon, or parsley

Instructions

Combine all ingredients (expect for nuts) in a food processor fitted with a metal blade.

Process until well blended. Can be shaped into one or a couple large balls, or a log (which you can slice), or a bunch of smaller balls. Roll in nuts, bacon, or parsley.

https://mystainedapron.com/cheese-ball/
Filed Under: Appetizers / Dips / Snacks, Holiday Recipes

Strawberry Slush

December 27, 2010 by
This is my go-to punch recipe.  Since we are an alcohol-free household, we’ve tried out a few alcohol free punch recipes, and this is our favorite.  I make it for most holidays and it’s always a hit. And it’s perfect for New Year’s Eve.  A friend gave me the recipe, and the only change I made is cutting the slush mixture in half.  We just thought it was almost too sweet that way.  But still good, so if you like your punch super flavorful, feel free to double the amounts for the slush mixture. (So you double the sugar, water, jello, pineapple, lemon, and orange juices. Still seperate into 2 bags, and serve each bag with one 2 liter of 7-up).
STRAWBERRY SLUSH
Recipe adapted from Janice R.
1 1/4 cups sugar
2 cups water
3 oz pkg strawberry jello
3 cups pineapple juice
1/3 cup lemon juice
2 cups orange juice
2 (two liter) 7-up, for serving
Combine the sugar, water, and jello in a pot and bring to a boil. Boil for 3 minutes.
Stir in pineapple juice, lemon juice, and orange juice.
Let cool and divide into 2 ziplocks.  Freeze.
To serve, put one bag in punch bowl and pour a 2 liter of 7-up over slush.
(If it is frozen hard and you need it to mix quickly, just microwave contents of bag for a couple of minutes to soften, then pour 7-up over it.)
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Strawberry Slush

Ingredients

  • 1 1/4 cups sugar
  • 2 cups water
  • 3 oz pkg strawberry jello
  • 3 cups pineapple juice
  • 1/3 cup lemon juice
  • 2 cups orange juice
  • 2 (two liter) 7-up, for serving

Instructions

Combine the sugar, water, and jello in a pot and bring to a boil. Boil for 3 minutes.

Stir in pineapple juice, lemon juice, and orange juice.

Let cool and divide into 2 ziplocks. Freeze.

To serve, put one bag in punch bowl and pour a 2 liter of 7-up over slush.

(If it is frozen hard and you need it to mix quickly, just microwave contents of bag for a couple of minutes to soften, then pour 7-up over it.)

https://mystainedapron.com/strawberry-slush/
Filed Under: Drinks, Holiday Recipes

Cranberry Sauce

December 24, 2010 by
I don’t care for the canned cranberry sauce.  I mean, how are can lines appetizing?  Am I alone here?
This is how I like it.  And I make it every holiday this way.  I know there are a few options here for ingredients, but I love to use what I have on hand.  If I have an apple, that goes in.  If not, I always have berries in the freezer ( I do live in the Pacific Northwest, after all!)  And honestly, I love it both ways.  You could even add both if you like!  And make sure you taste as you cook and make sure it’s to your sweetness liking.  You can always add more sugar if it’s too tart.   Merry Christmas everyone!
CRANBERRY SAUCE
Recipe by My Stained Apron
1/2 cup water
1 cup sugar (I like to use brown, but white is fine as well)
12 oz cranberries
1/2 cup orange juice (or 1/2 cup additional water)
zest of 1 orange (about 1-2 T)
2 cups blackberries (frozen is fine) OR 1 granny smith apple, peeled, cored, and diced
Put everything in a pot over medium heat and cook for about 10 minutes, until cranberries have popped and cooked down a bit.  If you want it thicker, let cool to room temperature, about 30-60 minutes.
Print
Cranberry Sauce

Ingredients

  • 1/2 cup water
  • 1 cup sugar (I like to use brown, but white is fine as well)
  • 12 oz cranberries
  • 1/2 cup orange juice (or 1/2 cup additional water)
  • zest of 1 orange (about 1-2 T)
  • 2 cups blackberries (frozen is fine) OR 1 granny smith apple, peeled, cored, and diced

Instructions

Put everything in a pot over medium heat and cook for about 10 minutes, until cranberries have popped and cooked down a bit. If you want it thicker, let cool to room temperature, about 30-60 minutes.

https://mystainedapron.com/cranberry-sauce/
Filed Under: Holiday Recipes, Sauces / Condiments

Peanut Butter Rocky Road Fudge

December 22, 2010 by
This is my variation on the basic fudge recipe we have probably all seen.  It always gets rave reviews, especially from those who love the combination of peanut butter and chocolate.  Does anyone NOT?!  My oldest loves, loves, loves, that combination so I made this recipe for her.  And extra bonus, it comes together literally in a flash!
 
PB ROCKY ROAD FUDGE
Recipe by My Stained Apron
 
3 cups (18 oz) chocolate chips
14 oz can sweetened condensed milk
1/2 cup peanut butter
2 cups mini marshmallows
1 cup peanuts
 
Microwave chocolate, milk, and peanut butter in a microwave safe bowl on high for 1 minute 30 seconds.
Stir, microwave 1 more minute. 
Stir, microwave another 1 to 1 1/2 minutes or until chocolate is almost melted.
Stir until smooth.  Stir in marshmallows and nuts, spread in greased 9 by 13 pan.
Chill for a couple of hours or until firm, cut into squares.
 
For a plain version, just omit the peanut butter and marshmallows, and use chopped nuts of choice in place of peanuts.
Filed Under: Candy / Confections

Apple Cake with Brown Sugar Glaze

December 21, 2010 by
 
This was so good that this was the only piece left for a picture! A teeny lonesome square.
(It was taken care of shortly after the picture though)
I have made this twice in the last 3 weeks.  Need I say more?
It’s similar to my Irish Apple Cake, just a little sweeter with the glaze.
I also doubled the recipe when we had a lot of company with great results.
 
FRESH APPLE CAKE WITH BROWN SUGAR GLAZE
1 1/2 cups flour
1 cup sugar
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon allspice
2 eggs
1/2 c cup canola oil
1 tsp vanilla
1 1/2 cups finely chopped apples (I like granny smith for baking)
1/2 cup pecans or walnuts, chopped (optional)
 
Combine flour, sugar, baking soda, salt and cinnamon in a medium bowl. Whisk together to combine well.
In a large bowl, mix the eggs with a hand mixer until light in color and foamy.
Add oil and vanilla, mix well.
 Stir in the flour mixture with a spoon until well mixed.
Stir in the apples and nuts (if using).
Spread batter in a greased 8 inch round or square pan.
Bake at 350 degrees for 40-45 minutes, or until a toothpick comes out clean.
While hot, prepare glaze.
 
GLAZE:
1/2 cup packed light brown sugar
3 T butter
1/2 tsp vanilla
1 T heavy cream
 
Combine all ingredients in a saucepan.  Cook over med heat, stirring often, until mixture comes to a gentle boil.  Cook for 3-5 minutes.  Spoon over the hot cake.  Let cake cool completely before serving.

For Cupcakes:
Fill cups 1/2 full and bake at 250 degrees for 22-25 minutes. Glaze while warm.
 
Recipe Source: adapted from Lick the Bowl Good, originally from Southern Cakes
Filed Under: Cake / Cake Pops

Cashew Toffee

December 20, 2010 by
CASHEW TOFFEE
I really love making almond toffee every Christmas season.  My dad always bought my mom almond roca this time of year, and homemade is even better.  I wanted to try something a little different, so this year I made one almond toffee batch, and another with cashews.
It was a hit!  It seems even more rich and buttery, if possible.
To make, just substitute chopped cashews for the almonds in my almond toffee recipe.
Filed Under: Candy / Confections

Krispy Pops (My Cake Pop Alternative)

December 16, 2010 by
 
 I love Bakerella‘s super cute cake pops.  So much so that when I saw her book, I had to buy it, even though I had yet to make any.  They were just all so cute!  I envisioned making them with my girls for a really fun activity.  Enter: reality.  A three year old doesn’t have the best skills for such detailed work, especially when she’d rather just eat them before we’re done.  And as much as Amelia likes art and cooking projects, autism doesn’t help make this kind of project go smoother.  So while I did make some for halloween it was definitely not the fun time I had planned.  But that’s just how life is when you have young children, especially if any have special needs.  You have to adjust and make the best of it.  So enter my substitution I made.  Instead of using cake, I substituted Rice Krispy treats! They are much sturdier for little hands, and we can still use all of Bakerella’s amazingly adorable designs!  For this project, we made Christmas trees and some balls that could either pass for snowballs or a new year’s ball.  And yes! the girls thought they were REALLY fun! 
 
KRISPY POPS (CAKE POP ALTERNATIVE)
3 T butter or margarine
10 oz regular marshmallows (about 40), or 4 cups miniature marshmallows
6 cups Rice Krispies, Cocoa Krispies, or Fruity Pepples (or like sized cereal)
 
FOR ASSEMBLING:
popsicle sticks
styrofoam block
candy coating or almond bark
sprinkles and decorations of choice
 
Melt butter in a large pot on low heat.  Add marshmallows, stir until combined and melted.
Remove from heat, stir in cereal until well coated.  Spray a 9 by 13 inch pan and spatula with cooking spray and use sprayed spatula to spread mixture in pan.  When cool, cut in about 1 1/2 inch squares.
Form each square into desired shape, using fingers to press.  Insert a popsicle stick in the end, pressing krispy treats around stick.
 Put in the freezer until cool.  Dip in melted candy coating or almond bark, shaking the excess off gently.
 For the trees, drop a few candy chips on for ornaments, and a large star sprinkle on the top.
Insert into styrofoam to set up.
 For the balls, we used silver or pearlized gold sanding sugar, white pearl nonpareils, or silver dragees.
 
 I really likes this one, with white sanding sugar.  The girls thought they looked like snowballs.
 And we even did “flocked” trees. : )
 I hope you give them a try, it was really fun!
 
 
Filed Under: Cake / Cake Pops

House of friendship

December 15, 2010 by
No, I didn’t make this. That’s the best part!
While I love making and decorating gingerbread houses every year with my hubby and kids,
it was so special to recieve one! I know how much work goes into making one look as cute as this as well!
So I just had to share pictures of it to inspire you all.   I can’t think of a better way to show a friend you care, can you?  Merry Christmas.  I hope you’re all remembering to give what counts most.  Your love and time.
Filed Under: Ramblings

Chouquettes

December 14, 2010 by
These just scream Christmas. And delicious.  In fact, I can think of plenty of excuses to make these.
And once you try them, you’ll wonder if you should’ve made more. : )
I think these would make a very special Christmas gift, just a cute box full of them.  No cookies needed.
They are basically a tiny unfilled cream puff, with a crunch of the pearl sugar on the outside.  What could be better?  See my Eclair post for more step by step pictures for making the dough.
CHOUQUETTES
1/2 cup butter
1 cup flour
4 eggs
1 cup water
1/4 tsp salt
In a medium saucepan combine margarine or butter, water, and salt. Bring mixture to boiling, stirring until butter or margarine melts.
Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball that doesn’t separate. (It will come in pieces if you try-but should make a fairly good ball).
Add eggs, one at a time, beating with a wooden spoon after each addition for about 1 minute or until smooth.
Or, you can cheat and throw it in the mixer, adding an egg every minute or so. : )
Line a baking sheet with parchment or a silicone mat.
Drop dough by spoonfulls (I use a small scooper) either straight onto baking sheet and sprinkle with pearl sugar or roll balls of dough in sugar completely. You can also sprinkle with mini chocolate chips along with the pearl sugar.  Makes about 40.
Bake at 400 degrees for about 15-20 minutes
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Chouquettes

Yield: approx 40

Ingredients

  • 1/2 cup butter
  • 1 cup flour
  • 4 eggs
  • 1 cup water
  • 1/4 tsp salt
  • pearl sugar

Instructions

In a medium saucepan combine margarine or butter, water, and salt. Bring mixture to boiling, stirring until butter or margarine melts.

Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball that doesn't separate. (It will come in pieces if you try-but should make a fairly good ball).

Add eggs, one at a time, beating with a wooden spoon after each addition for about 1 minute or until smooth.

Or, you can cheat and throw it in the mixer, adding an egg every minute or so.

Line a baking sheet with parchment or a silicone mat.

Drop dough by spoonfulls (I use a small scooper) either straight onto baking sheet and sprinkle with pearl sugar or roll balls of dough in sugar completely. You can also sprinkle with mini chocolate chips along with the pearl sugar.

Bake at 400 degrees for about 15-20 minutes

https://mystainedapron.com/chouquettes/

Filed Under: Desserts, Tea time

Sticky Fingers

December 13, 2010 by
You might be wondering about the name of this cake, but once you eat a piece, you’ll get it.
It’s rich, gooey, and delicious and you’ll be licking your sticky fingers clean.
It’s incredibly easy and always a big hit.  Nobody can believe how simple the recipe is!
STICKY FINGERS
1 chocolate cake mix
3/4 cup butter, melted
2/3 cup evaporated milk, separated
14 oz caramels
6 oz chocolate chips
Combine the cake mix with the butter and 1/3 cup of the milk.  Mix until smooth, batter will be quite thick.
Pat half of this mixture into a sprayed 9 by 13 pan.
Bake at 350 degrees for 6 minutes.
Meanwhile, microwave the caramels and remaining 1/3 cup milk on high until melted. Stir every couple minutes.  As soon as crust comes out of oven, sprinkle with the chocolate chips.
Then drizzle caramel mixture over chocolate chips.
Dollop remaining cake mixture on top.
Bake 15-18 more minutes or until cake seems dry.
Cool completely, cut into fingers.
Print
Sticky Fingers

Ingredients

  • 1 chocolate cake mix
  • 3/4 cup butter, melted
  • 2/3 cup evaporated milk, separated
  • 14 oz caramels
  • 6 oz chocolate chips

Instructions

Combine the cake mix with the butter and 1/3 cup of the milk. Mix until smooth, batter will be quite thick.

Pat half of this mixture into a sprayed 9 by 13 pan.

Bake at 350 degrees for 6 minutes.

Meanwhile, microwave the caramels and remaining 1/3 cup milk on high until melted. Stir every couple minutes. As soon as crust comes out of oven, sprinkle with the chocolate chips.

Then drizzle caramel mixture over chocolate chips.

Dollop remaining cake mixture on top.

Bake 15-18 more minutes or until cake seems dry.

Cool completely, cut into fingers.

https://mystainedapron.com/sticky-fingers/



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Filed Under: Cake / Cake Pops, Tea time