Crock-a-Noodle Stew

Ingredients

4 carrots, peeled and cut in chunks
8 small white onions
2 cloves garlic, minced
2 lb. meaty chicken pieces, skinned
1 14-oz. can chicken broth
3 cups uncooked noodles

Directions

Place carrots, onion, and garlic in a 4-quart slow cooker. Top with chicken; pour broth over all. Cover and cook on low-heat setting for 6-8 hours or high-heat setting for 3-4 hours. Stir in noodles and cook 30 minutes more or until noodles are tender.

Santa's Orange Pumpkins

Soft orange and pumpkin flavored cookies with nuts and a orange flavored powdered sugar glaze.

Ingredients

2 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 15 ounce can pumpkin
2 tablespoons orange juice
1 teaspoon grated orange peel
1/2 cup chopped nuts, optional

Orange Glaze:
1 1/2 cups sifted confectioner's sugar
2-3 tablespoons orange juice
1/2 teaspoon grated orange peel

Directions

Preheat oven to 375 degrees. In a medium bowl, combine flour, baking soda and salt. In a large bowl, beat butter, sugar and brown sugar until creamy. Add egg, pumpkin, orange juice and orange peel then beat until combined. Gradually add flour mixture and beat until combined. Stir in nuts and drop dough by rounded teaspoonfuls onto ungreased baking sheets. Bake 12-14 minutes until edges are set. Remove to wire racks to cool completely. Spread each cookie with about 1/2 tsp glaze. Orange Glaze: In medium bowl, combine sugar, orange juice and orange peel until smooth.

Malted Mocha Nut Balls

Coffee, chocolate malt powder and malted milk balls are the secret ingredients in these decadent mocha cookies.

Ingredients

1 cup butter, softened
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 3/4 cups all purpose flour
1/3 cup chocolate malted milk powder
1 tablespoon instant coffee granules
1/2 cup finely chopped malted milk balls
1/2 cup finely chopped walnuts
Confectioners sugar

Directions

In a large bowl, cream butter and sugar until light and fluffy, then beat in vanilla. Combine flour, malted milk powder and coffee granules. Gradually add to creamed mixture and mix well. Stir in finely chopped malted milk balls and walnuts. Roll into 1 inch balls and place 2 inches apart on ungreased baking sheets. Bake at 325 degrees for 14-16 minutes or until firm. Cool on pans 1-2 minutes before removing to wire racks. Roll warm cookie balls in confectioners sugar.

Number of Servings: 4 1/2 Dozen

Alabama Fudge Pecan Chewies

Ingredients

1 (14-ounce) can sweetened condensed milk
2 cups (12 ounces) semisweet chocolate morsels
1/4 cup butter or margarine
1 cup all-purpose flour
1/2 cup chopped pecans
1 teaspoon vanilla extract
60 pecan halves

Directions

Combine first 3 ingredients in a heavy saucepan; cook over medium-low
heat, stirring constantly, until chocolate and butter melt. Remove from
heat.

Stir in flour, chopped pecans, and vanilla.

Drop by teaspoonfuls onto ungreased cookie sheets. Press a pecan half
into the center of each cookie.

Bake at 350F for 7 minutes. (Do not overbake.) Transfer cookies to wire
racks to cool.

Yield: 5 dozen.

Pot Of S'mores

This is a wonderful recipe to have while gathered around a fireplace on a cold winters night. Enjoy!

Ingredients

1 (14 oz) pkg. whole graham crackers crushed
1/2 C. butter melted
1 (14 oz) can sweetened condensed milk
2 C. semi sweet chocolate chips (12 oz)
1 C. butterscotch chips
2 C. miniature marshmallows

Directions

Prepare grill or campfire for low heat, using 16-18 charcoal briquettes or large wood chips.

Line a Dutch oven with heavy duty aluminum foil. Combine cracker crumbs and butter; press onto the bottom of the pan. Pour milk over the crust and sprinkle with chocolate and butterscotch chips. Top with marshmallows.

Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of six of them. Using long handled tongs, place remaining briquettes on pan, cover.

Cook for 15 minutes or
until chips are melted. To check for doneness use the tongs to lift the cover

Spaghetti Sauce and Meatballs

Sauce

3/4 c. chopped onion
1 clove garlic, minced
3 T olive oil
1 lb canned tomatoes, drained
2 6 oz cans tomato paste
1 c water
1 T. sugar
1 1/2 t salt
1/2 t pepper
1 1/2 t crushed oregano
1 bay leaf

Cook onion and garlic on oil until tender. Stir in remaining ingredients and simmer uncovered for 30 minutes. Reove bay leaf, add meatballs and continue cooking for 30 minutes on low heat.

Meatballs

4 slices slightly dry bread
1 lb ground meat
2 eggs
1/2 c Romano grated
2 T parsley, chopped
1 clove garlic, minced
1 t crushed oregano
1 t salt
dash of pepper
2 T corn oil

Soak bread in water for 2 to 3 minutes and squeeze moisture out. Combine bread with remaining ingredients and mix well. Form into small balls and brown slowly in oil. Add to sauce.

*****

Although this recipe calls for cooking about 1 hour, as with just about any recipe, and especially sauces, the longer you can let it sit, the better. I like to make this a day ahead. The flavour really goes through the sauce, the longer you leave it.

Enjoy!

Christmas Breakfast - Bacon 'n' Egg Bake

Christmas breakfast has always been a special time for my family. There is just something warm and comforting about gathering around the table after opening our gifts to share in a meal. It's become a tradition and one I plan to pass along to my children.
I would love to hear your favourite Christmas Breakfast recipes and what morning traditions you've established with your family. Please share in the comment section.

Here is one recipe to get us started. I haven't tried this one personally, but it sounds delicious!

Bacon 'n' Egg Bake

Ingredients

* 6 tablespoons butter
* 6 tablespoons all-purpose flour
* 2 cups milk
* 1 cup process cheese sauce
* 1 cup (8 ounces) sour cream
* 12 hard-cooked eggs, sliced
* 1 pound sliced bacon, cooked and crumbled
* Toasted English muffins, optional

Directions

* In a large saucepan, melt the butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the cheese sauce and sour cream.
* Pour half of the sauce into a greased 11-in. x 7-in. baking dish. Top with half of the eggs and bacon; repeat layers
* Cover and bake at 350̊ for 25 minutes or until heated through. Serve with English muffins if desired. Yield: 8 servings