E- man,
I have avoided this post for two days because I didn’t know what Bangers and Mash was! Sounded kinda yucky.
I keep forgetting we live on two different continents! What in the Hell is it?
Anyways, I finally get brave enough to check this thread out and find out that this is my kind of post!
So please excuse how long this will be.
My husband tells me that I may have the great privilege of having Venice and her parents as guests over Christmas.
I hope this works out because this would be the greatest Christmas present ever!
Here’s my menu for Christmas dinner and other recipes for the Holidays with or without company.
Appetizer
Crab or Shrimp Cheese Ball
Honey Baked Ham
Spinach Casserole
Sweet Potato Casserole
Croissants
Great Pumpkin Dessert&
Chocolate Carmel Bars
Some recipes will follow.
SPINACH CASSEROLE
From the kitchen of Ranchette
Ingredients:
2-10oz. pkgs.frozen chopped spinach
1 8oz. pkg.cream cheese (softened)
1 can cream of mushroom soup
1 sm. can Frenches fried onions
2 cups crumbled Ritz crackers
3/4-cup butter
1/2-cup raw slivered almonds
2 Tablespoons poppy seeds
In a skillet sauté crackers and onions in butter then set aside.
Cook spinach in microwave oven according to pkg
Directions and then drain spinach.
Add cream cheese and soup.
Microwave till cheese is melted.
Put 1/2 of spinach mixture in casserole dish, spread
Even.
Add can of onions and sautéed crackers.
Add remaining spinach mixture.
Top with almonds and poppy seeds.
Bake at 350 for 15 to 20 minutes or until heated
through.
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Crab or Shrimp Cheese Ball
From the kitchen of Ranchette
1 small can crab or shrimp (drained)
8 oz. cream cheese
1 Tablespoon onion chopped very fine
1/8-teaspoon garlic salt
Put in blender or food processor.
Shape mixture as desired then roll in chopped pecans.
Serve with crackers
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Great Pumpkin Dessert
From The Kitchen Of Ranchette
1can 15-oz solid pack pumpkin
1can 12-oz evaporated milk
3 eggs
1cup sugar
4 teaspoons pumpkin pie spice
1 package yellow cake mix
¾ cup butter (melted)
1½cups chopped walnuts or pecans
Topping
Whipped cream or Vanilla Ice Cream
In a mixing bowl,
Combine the first five ingredients. Transfer to a greased 13x9x2 pan.
Sprinkle with dry cake mix and drizzle with melted butter.
Top with nuts and bake at 350 degrees for 1hour or until a knife inserted in the center comes out clean.
Serve with topping.
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Chocolate Carmel Bars
From The Kitchen of Ranchette
2-1/4cups all purpose flour, divided
2cups quick cooking oats
1-1/2cups packed brown sugar
1teaspoon baking soda
1/2teaspoon salt
1-1/2cups cold butter
2cups(12 ounces) semi sweet chocolate chips
1cup chopped pecans
1jar(12 ounces) caramel ice cream topping
In a bowl, combine two cups flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. Set half aside for topping. Press the remaining crumb mixture into a greased 13x9x2inch baking pan. Bake at 350 for 15 minutes. Sprinkle with the chocolate chips and pecans.
Whisk caramel topping and remaining1/4cup flour until smooth; drizzle over top. Sprinkle with the reserved crumb mixture. Bake for 18-20 minutes or until golden brown.
Cool on a wire rack for two hours before cutting. Makes about 4-1/2 dozen.
I’ll be back.
Ranchette
