Merry Christmas!

This will be my last chance to wish you a Merry Christmas and to thank you for a wonderful year as your hometown newspaper’s cooking columnist. I can’t tell you how much I appreciate all the kind comments and tips I’ve received through the year and to hear, as many of you tell me on a regular basis, how you make out your shopping list according to the recipes you find here. It is a joy to connect with you each week and it is my hope that your home will be filled with great food, much love and the real reason for the season, which is Jesus Christ.

Avocado Poinsettia Dip

2 cups mashed avocado
2 tsp. lemon juice
1 jar pimentos
¼ cup sour cream
½ tsp. Tabasco
1 tsp. salt

Blend all ingredients except pimentos until smooth and creamy. Serve topped with pimento strips to form poinsettia. Surround with chips or crackers.

Christmas Party Pinwheels

2 pkg. (8 oz each) cream cheese, softened
1 pkg. ranch salad dressing mix
½ cup minced sweet red pepper
½ cup minced celery
¼ cup sliced green onions
¼ sliced stuffed olives
3 to 4 flour tortilla (10 inches)

In a mixing bowl, beat cream cheese and dressing mix until smooth. Add red peppers, celery, onions and olives; mix well. Spread about ¾ cup on each tortilla. Roll up tightly; wrap in plastic wrap. Refrigerate for at least 2 hours. Slice into ½ inch pieces. Makes 15-20 servings.

Hot Spiced Fruit Tea

1 qt. prepared tea
2 cups sugar, added to tea
Juice of 3 or 4 lemons
Juice of 3 or 4 oranges, depending on taste
3 cups pineapple juice
1 cinnamon stick
¼ tsp. whole cloves

Bring cinnamon stick and cloves to boil with 1 cup water; add tea and juices. Add enough water to make one gallon. Serve heated.

Sugar-Free Chocolate Mousse

1 envelope unflavored gelatin
¼ cup cold water
1 ¼ cup skim milk
Artificial sweetener equivalent to 1/3-cup sugar
¼ cup baking cocoa
1 tsp. vanilla extract
1¾ cups light whipped topping, divided

In a small saucepan, sprinkle gelatin over water; let stand for 5 minutes. Cook over low heat until gelatin is dissolved. In a blender or food processor, combine milk, sweetener, cocoa and vanilla. Slowly add gelatin mixture. Fold in 1½ cups whipped topping. Garnish with remaining topping. Cover and chill for at least one hour.

Snowballs

1 (12-oz.) tub Cool Whip, thawed
24 baked cupcakes, cooled
8 cups Baker’s Angel Flake Coconut

Spread whipped topping on bottom and side of cupcakes, holding cupcakes top-side down, in palm of hand. Press coconut into whipped topping. Place cupcakes, top side down, on serving platter. Refrigerate until ready to use. Delicious!

Chocolate Peanut Butter Krispies

2 cups semi-sweet chocolate bits
2 cups butterscotch bits
1 cup sugar
1 cup light corn syrup
1 ½ cups peanut butter
7 cups Rice Krispies cereal

Cook sugar and syrup over medium heat until it begins to boil. Remove from heat and add peanut butter; then add cereal. Pack this mixture into an 11-by-15-inch pan lined with waxed paper. When set you may remove from pan by lifting the ends of the waxed paper. Place the butterscotch bits in a microwave-safe bowl. Heat 1 minute on medium heat. Add the chocolate bits. Heat about 3 minutes on medium heat or until melted. Spread the melted mixture on the cereal mixture. Cut when cool.

Faye Brown’s Reece’s Candy
(The most requested recipe I’ve ever received – Thanks, Faye!)

1 box powdered sugar
1 (12-oz.) jar peanut butter, smooth or crunchy
1 stick of butter, softened
1 (6 oz.) pkg. chocolate chips

Mix together sugar, peanut butter and butter and press into a prepared tray or pan.
Melt chocolate chips and spread over peanut butter mixture.
Cool and cut into squares

Clarification for last week's Red Velvet Cheesecake:
Insructions were deleted for the last step of the process for frosting (after the cheesecake was baked.) It should read as follows: Beat remaining ingredients - 1 (3 oz.) pkg. cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of sprinform pan and garnish if desired with mint. Thanks!

 

Don’t forget your copy of “Lovin’ Spoonful . . . Cooking With Family and Friends,” a compilation of nearly 400 mouth-watering recipes by Sherrie Norris. It is available at all locations of High Country Media – Boone, Banner Elk, West Jefferson, and at The Avery Journal in Newland, all Boone Drugs, Black Bear Books, Trailway Laundry, Wilcox Emporium,( top level, booth 312-W,) and beginning June 15 at Mast Store locations.