December 23, 2011

• Saturday 24 – Christmas Eve Appetizers Galore

  Goat Cheese, Various Havariti and Garlic Pita Chips
  Artichoke Dip – http://jasmine1931.tripod.com/Cooking/appetizers.htm#ARTICHOKE_HEART_DIP_
  Shrimp Cocktail
  Various Breaded Shrimp
  Asian Chili Chicken Wings
  Brown Sugar Smokies
  Meatballs
  Crab Spread
  

  Treats
  Pumpkin Ribbon Bread – http://jasmine1931.tripod.com/Cooking/breads.htm#RIBBON
  Chocolate Oatmeal Drops – http://jasmine1931.tripod.com/Cooking/candy.htm#CHOCOLATE-OATMEAL_DROPS_
  Sour Cream Cookies
  

  Salted Peanut Caramel Bark
  
  2 lbs. chocolate melting bark
  … 2 cups of peanuts (I used dry roasted)
  1 cup of caramel bits (found by the chocolate chips in the baking section at the grocery store)
  Sea Salt
  
  Melt the chocolate and stir in the peanuts. Let cool for a couple of minutes and then add in the caramel bits. Stir well and then spread out on waxed paper or a Silpat mat (love those). Sprinkle the top lightly with Sea Salt. Put in the refrigerator until the chocolate has set and the bark is easy to break into smaller pieces.

  Christmas Morning
  Spinach Bacon Quiche
  Monkey Bread

  Christmas Dinner: Prime Rib, Dutchess Potatoes, Mushrooms and Green Beans

   

   

  • 9:23 pm
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