Colleton Christmas
December 2020 & Page 1
Pages 4 - 5 - RECIPES: Appetizers Page 6 - RECIPES: Drinks (Alcoholic) Page 8 - RECIPES: Appetizers (Non-Alcoholic) Pages 9 & 11 - RECIPES: Sides Page 12 - RECIPES: Main Dishes Pages 14 - 16 - RECIPES: Main Dishes Pages 17 - 18 - RECIPES: Desserts
Publisher Mandy Hathcock
Production Amanda Mosley
Managing Editor Katrena McCall
Advertising Kami Merritt Tiffany Thigpen
Editorial Vicki Brown Office Manager Susan Hiott
Classifieds & Legals Amanda Mosley
The Press and Standard 1025 Bells Highway - Walterboro, S.C. 29488 843-549-2586 - Fax 843-549-2446 walterborolive.com All advertisements are accepted and published by the publisher on the representation of the agency and/or advertiser that both are authorized to publish the entire contents and subject matter of the advertisement and that the advertisement and that the advertisements do not infringe upon any copyright or trademark.
Page 2 & December 2020
Colleton Christmas
1050 Bells Hwy, Walterboro, SC 29488 • 843-539-3333 • Open Mon-Fri 8am-5pm & Sat 8am-5pm Prices good through November 18 - November 30, 2020 • *Not responsible for typographical errors
Colleton Christmas
December 2020 & Page 3
Pasta Chips INGREDIENTS 1 lb. bowtie pasta Vegetable oil, for frying 1/2 c. freshly grated Parmesan 1 tsp. Italian seasoning 1 tsp. garlic powder Kosher salt Freshly ground black pepper Marinara, for serving INSTRUCTIONS FOR STOVETOP In a large pot of salted boiling water, cook pasta until al dente, about 8 minutes. Drain pasta. In a large, deep skillet, pour about ½” vegetable oil and heat over medium heat. When oil is shimmering, add about 1 cup al dente pasta in a single layer. Cook until golden and crispy, about 2 minutes per side. Drain on paper towels, then season immediately with Parmesan, Italian seasoning, garlic powder, salt and, pepper. Repeat, working in batches, with the rest of the pasta.
Sweet Potato Bites INGREDIENTS 4 medium sweet potatoes, peeled and sliced into 1/4” thick rounds 2 tbsp. melted butter 1 tsp. maple syrup Kosher salt 1 (10-oz.) bag marshmallows 1/2 c. pecan halves
www.delish.com Serve with warm marinara. FOR AIR FRYER In a large pot of salted boiling water, cook pasta until al dente, about 8 minutes. Drain pasta and toss in a large bowl with Parmesan, Italian seasoning, and garlic powder. Working in batches, place in basket of air fryer and cook at 400° until golden brown and crispy, about 8 to 10 minutes, tossing halfway through. Spread onto a baking sheet to cool completely. Serve with warm marinara.
www.delish.com INSTRUCTIONS Preheat oven to 400°. On a large baking sheet, toss sweet potatoes with melted butter and maple syrup and arrange in an even layer. Season with salt. Bake until tender, flipping halfway through, about 20 minutes. Remove baking sheet from oven and switch oven to broil. Top each sweet potato round with a marshmallow and broil until puffed and golden. Immediately top each marshmallow with a pecan half and serve.
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Colleton Christmas
Bacon Parm Crackers INGREDIENTS 1 package bacon strips, cut in half 32 Club Crackers 1/2 c. freshly grated Parmesan Freshly ground black pepper Ranch dressing, for dipping
www.delish.com INSTRUCTIONS Preheat oven to 350º and line a large baking sheet with parchment paper. Arrange crackers on baking sheet and sprinkle with Parmesan. Tightly wrap each cracker with bacon and place seam-side down, then top with more Parmesan. Bake until bacon is cooked through and bites are crispy, 45 to 48 minutes. Season with pepper and serve with ranch for dipping. FOR AIR FRYER Sprinkle crackers with Parmesan. Tightly wrap each cracker with bacon and place seam-side down on a baking sheet, top with more Parmesan. Arrange crackers in basket of Air Fryer, working in single layer batches of 5 or 6 , spaced at least ¼-inch apart, as necessary to not overcrowd basket. Cook at 350° until bacon is cooked through and bites are crispy, about 10 minutes, flipping halfway through. Season with pepper and serve with ranch for dipping.
Marinated Olive & Cheese Ring INGREDIENTS 1 package (8 ounces) cream cheese, cold 1 package (10 ounces) sharp white cheddar cheese, cut into 1/4-inch slices 1/3 cup pimiento-stuffed olives 1/3 cup pitted Greek olives 1/4 cup balsamic vinegar 1/4 cup olive oil 1 tablespoon minced fresh parsley 1 tablespoon minced fresh basil or 1 teaspoon dried basil 2 garlic cloves, minced
www.tasteofhome.com 1 jar (2 ounces) pimiento strips, drained and chopped Toasted French bread baguette slices
INSTRUCTIONS Cut cream cheese lengthwise in half; cut each half into 1/4-in. slices. On a serving plate, arrange cheeses upright in a ring, alternating cheddar and cream cheese slices. Place olives in center. In a small bowl, whisk vinegar, oil, parsley, basil and garlic until blended; drizzle over cheeses and olives. Sprinkle with pimientos. Refrigerate, covered, at least 8 hours or overnight. Serve with baguette slices.
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Colleton Christmas
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December 2020 & Page 5
Winter Sea Breeze
Holiday Cranberry Mimosa
INGREDIENTS 1 oz vodka (1/8 cup) 1 oz grapefruit juice (1/8 cup) 1/2 oz tonic syrup (2 tablespoons) 2 oz soda water (1/4 cup) 12 pomegranate seeds 3 mint leaves (for garnish)
INGREDIENTS You’re favorite champagne Cranberry juice. sugar (for the rim) cranberries to drop inside your cup simple syrup (just a dash)
www.catchmyparty.com INSTRUCTIONS Fill your glass about 3/4 full with ice. A lowball glass is the perfect size. Add the vodka, grapefruit juice, tonic syrup* and stir. Pour in the soda water and garnish with the pomegranate seeds and mint leaves.
www.organicdealdiva.com INSTRUCTIONS Pour the champagne first, filling about 3/4 of your glass. Then fill the rest of your glass up with cranberry juice. Add a dash of simple syrup and drop in a few cranberries!
Jingle Juice INGREDIENTS 4 c. Cran-Apple Juice 2 (750-ml.) bottles red Moscato 1 (750-ml.) bottle Prosecco 1/2 c. vodka
2 c. frozen cranberries 1/3 c. mint leaves 1/2 c. granulated sugar, for rimming glasses 2 limes, sliced into rounds
INSTRUCTIONS Using a wedge of lime, wet rim of glasses. Dip in sugar until coated. Combine all ingredients in a punch bowl, stir together and serve.
POINSETTIA MIMOSAS
MOCHA ALMOND
1/4 cup Cranberry Juice 1/2 oz or 1 oz Triple Sec (your choice) Fill the rest of a glass with Champagne (4-6 ounces)
3 oz. Ole Smoky® Mountain Java Moonshine .5 oz. Half & Half 1 oz. Amaretto
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Page 6 & December 2020
619 Bells Hwy. (Trading Post Plaza) • Walterboro • 549-2203
Colleton Christmas
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236 E. Washington St. 843-782-3888
MERRY CHRISTMAS
The City of Walterboro invites you to Rock in the Holidays!
virtual viewing event be on the lookout for streaming information
make sure to shop local and Keep Your Bucks In The Boro!
Colleton Christmas
December 2020 & Page 7
Grinch Float INGREDIENTS 2 scoops of lime sherbet 2-3 drops of green food coloring 1 cup Hawaiian Punch Green Berry Rush ½ cup lemon-lime soda Red sugar sprinkles 1 tbsp corn syrup www.mooreorlesscooking.com INSTRUCTIONS Pour a layer of red sugar crystals onto a plate or cutting board. Also pour 1 tbsp corn syrup onto a plate or cutting board. Dip the rim of your glass into the corn syrup, coating the entire rim. Dip into the sugar sprinkles to rim the glass. Add lime sherbet to your glass, followed by the green food coloring. Pour in Hawaiian Punch, then sprite.
Snickerdoodle Hot Chocolate INGREDIENTS 3 c. whole milk 1 c. white chocolate chips 2 tbsp. caramel, plus more for rim and drizzling 1 tsp. cinnamon 1 tsp. vanilla 1/4 tsp. kosher salt whipped cream, for garnish Snickerdoodle cookies, for garnish (optional)
www.delish.com 1/4 c. cinnamon sugar
INSTRUCTIONS In a medium saucepan over medium heat, heat milk until it begins to steam and bubbles form around edges. Add chocolate chips, caramel, cinnamon, vanilla and salt and stir constantly until the chocolate is melted. Pour some caramel into a small shallow bowl and add the cinnamon sugar to a separate shallow bowl. Dip the mugs in the caramel then in the cinnamon sugar. Ladle hot chocolate into mugs, then top with whipped cream, sprinkle with more cinnamon sugar and garnish with a snickerdoodle (if using).
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Colleton Christmas
Cheesy Baked Asparagus INGREDIENTS 2 lb. asparagus, stalks trimmed 3/4 c. heavy cream 3 cloves garlic, minced Kosher salt Freshly ground black pepper 1 c. freshly grated Parmesan 1 c. shredded mozzarella Red pepper flakes, for garnish (optional)
INGREDIENTS 2 lb. carrots, peeled and cut into 1”-thick slices 1/4 c. unsalted butter 1/3 c. light brown sugar 1 tsp. chopped fresh thyme leaves 1 tbsp. chopped parsley kosher salt www.delish.com
INSTRUCTIONS Preheat oven to 400º. Place asparagus in a 9”-x-13” baking dish and pour over heavy cream and scatter with garlic. Generously season with salt and pepper, then sprinkle with Parmesan, mozzarella and red pepper flakes (if using). Bake until cheese is golden and melty and asparagus is tender, about 25 to 30 minutes, and serve.
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Brown Butter Carrots
www.delish.com
INSTRUCTIONS Melt butter in a medium skillet over medium heat until it begins to brown. It will smell nutty and begin to foam. Scrape the browned bits off of the bottom of the pan with a wooden spoon and immediately pour into the slow cooker. Add carrots, salt, brown sugar and thyme. Season with salt and toss to combine. Cook on high for 3 hours, or until tender.
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Colleton Christmas
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December 2020 & Page 9
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Colleton Christmas
Baked Zucchini And Tomatoes INGREDIENTS 1 pound zucchini, cut into halfmoons 1 pint grape tomatoes, cut in half 4 garlic cloves, minced 2 tablespoons olive oil 1 tablespoon Italian seasoning Redmond’s real salt Fresh cracked black pepper 1/2 cup Parmesan Cheese, shredded
www.bobbiskozykitchen.com 1/4 cup fresh Italian parsley, finely chopped
CHEESY ONION POTATOES INGREDIENTS 6 large Potatoes, scrubbed clean and cubed 1/3 cup Unsalted Butter, melted 1 packet Brown Onion Soup Powder, (4 serving size - soup mix) 1 1/2 cups Cheddar Cheese, grated, divided 1 1/2 cups Spring Onions, chopped – green and white parts
www.withablast.net
INSTRUCTIONS Preheat oven to 350 degrees F. In a large bowl, toss the zucchini, tomatoes, and garlic with the olive oil. Add the Italian seasoning, salt, pepper, and Parmesan cheese, and toss again. Pour the mixture into a 2-quart casserole dish and bake uncovered for 30 to 35 minutes. Remove from the oven, garnish with the parsley and serve.
INSTRUCTIONS Pre-heat the oven to 200 deg C (400 deg F) – spray a 20 x 30cm (8 x 12 inch) oven dish (with a lid or use aluminum foil) with cooking oil Place the cubed Potatoes in the prepared oven dish – drizzle over the melted Butter and sprinkle over the Soup Powder – bake covered for 25 minutes – remove from the oven, add half of the Cheddar Cheese give it a good stir through, cover again and bake another 25 – 30 minutes or until the Potatoes are tender Remove from the oven – sprinkle over the Spring Onions (I give mine a gentle stir through) and sprinkle over the remaining Cheddar Cheese
BROCCOLI CHEESE CASSEROLE
SOUTHERN GREEN BEANS
INGREDIENTS 6 cups broccoli florets about three stalks, or a 15-ounce bag of frozen broccoli ½ cup sour cream ½ cup mayonnaise I like Dukes 10.5 ounces cream of mushroom soup 1 can 1-⅓ cups sharp cheddar cheese grated, divided 1 tsp garlic powder 1 tsp kosher salt ½ tsp ground black pepper
www.g ritsandpinecones.com ½ cup crushed Ritz crackers about 10-15 crackers 2 tablespoons unsalted butter melted
INSTRUCTIONS Preheat the oven to 350 degrees. Combine the sour cream, mayonnaise, cream of mushroom soup, garlic powder, salt, pepper, and one cup of the grated cheese in a large bowl. Add the broccoli and mix well. Place the Ritz crackers in a food processor fitted with a steel blade and process. Add the melted butter and pulse a few times to combine. Or, manually crush the
Ritz crackers with your hands and mix with the melted butter. Liberally spray a 2-quart baking dish with a non-stick cooking spray, add the broccoli mixture, and spread out. Sprinkle the remaining ⅓ cup of the cheese and cracker crumbs evenly over the top. Bake the casserole uncovered for 30-35 minutes or until it is bubbly, the cracker crust is lightly browned, and the broccoli is fork-tender. Let sit for about 5 minutes and serve.
Colleton Christmas
INGREDIENTS 4 slices bacon diced 1 medium onion finely chopped 2 cloves garlic minced 2 lbs fresh green beans trimmed 2 1/2 – 3-1/2 cups chicken broth Optional 1 teaspoon Cajun seasoning (please see notes) 2 tablespoons butter
www.smalltownwoman.com
INSTRUCTIONS In large saucepan over medium heat cook bacon until almost completely brown. Add onion and cook for additional 5 minutes. Turn heat to low and add garlic; cook for 30 seconds. Remove bacon/onion mixture to a bowl. Do not wash saucepan. Add green beans and enough chicken broth to just cover the green beans. Add Cajun seasoning. Bring to a low boil. Cover and reduce to simmer. Simmer for 1 – 1 1/2 hours stirring occasionally. Drain chicken broth, return bacon/onion mixture and heat for 1-2 minutes. Add butter, stir and serve.se
December 2020 & Page 11
Garlic Dijon Bacon Wrapped Pork Tenderloin INGREDIENTS 1.2 lb pork tenderloin 8-12 slices of raw bacon 2 garlic cloves
1 1/2 Tbsp Dijon mustard Salt 1 Tbsp honey
INSTRUCTIONS Preheat oven to 375. Press garlic (or grate) and mix it with Dijon mustard. Rub mustard/garlic mixture all over pork tenderloin, evenly. Salt it to taste. Wrap pork in bacon, overlapping bacon strips slightly. Carefully place pork tenderloin in a roasting pan and tuck in any loose bacon ends if needed.
Drizzle some honey over the top. Bake for 40-50 minutes. www.willcookforsmiles.com Thermometer should read 145°. (You can turn broil on for 30-45 seconds to toast the top if you want.) *Cook time will depend on size and thickness of pork. If you get a long thin cut, cook time will be shorter. If you get a thicker cut, cook time will be longer.
HOLIDAY BEEF BRISKET INGREDIENTS 3 1/2 pound beef brisket This is important- have your butcher cut the fat cap off of the beef brisket. If your butcher does not do this you can do it with
a sharp knife. 1 packet of Onion Soup Mix 1 14 oz. can of cranberry sauce
INSTRUCTIONS Put the brisket in the bottom of a slow cooker. Mix the Onion Soup Mix and the Cranberry Sauce together with just a little water. in a medium size bowl. Pour the mixture over the brisket. Cook for 6-8 hour on or until the beef is very tender and falling apart. Take the beef out of the slow cooker and shed or slice. Wrap in foil and refrigerate. Put the au juice in the refrigerator until the fat separates from the liquid
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and forms a cap. Take off the fat cap and discard and reserve the rest of the juice as www.stonegableblog.com a sauce in the refrigerator. To heat: Add a 1/4 cup of the au juice over the beef brisket and heat in the microwave. Heat the remainder of the au juice and serve it on the side.
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Page 12 & December 2020
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December 2020 & Page 13
CROCKPOT TURKEY BREAST INGREDIENTS 1 (5-6 pounds) bone-in turkey breast completely thawed 5 stalks celery 2 yellow onions ~12-15 baby carrots
1 cup chicken broth 6 tablespoons butter separated Seasonings 1 tablespoon dried minced garlic 1 teaspoon seasoned salt 1 teaspoon paprika
INSTRUCTIONS Make sure the turkey breast is completely thawed -- this can take 1-2 days in the fridge so be prepared. It isn’t food safe to thaw a turkey in the crockpot. See notes in the post for more details about thawing your turkey breast. Pat the turkey down with paper towels. Spray a large crockpot (I use a 6 quart crockpot) with nonstick spray. Place the celery at the bottom. Cut one yellow onion into large chunks and add it to the bottom. Add the baby carrots. Pour the chicken broth on top. Cut off the skin of the turkey breast (OR leave it on, whatever you prefer -- see last paragraph of blog post for more notes on this) Place the turkey breast, BREAST DOWN on top of the vegetables. Make sure the turkey is ELEVATED on top of the onion/vegetables. Cut the other onion in half and place inside the turkey with 4 tablespoons butter. Stir together all of the seasonings together. Add in the melted butter and stir. Rub all over the turkey. If leaving the skin on, make sure to
1/2 teaspoon pepper 1 teaspoon Italian seasoning 1/4 teaspoon dried parsley 1/4 teaspoon dried sage Optional: 1/4 teaspoon dried thyme
rub the seasonings under the skin too. Cover the crockpot and www.chelseasmessyapron.com cook on high for 1 hour and then low for 5-7 hours or until the turkey’s internal temperature reaches 165 degrees F. Remove the turkey from the crockpot and turn so it is breast up. Start by removing the wishbone and then remove all the other bones. Take the large pieces of meat and slice them. TO MAKE GRAVY: Strain everything from the crockpot out into a large bowl (press down the veggies to extract all the flavor/liquid). Measure that liquid (you should have right around 2 cups) and then set aside. In a large saucepan, add 4 tablespoons butter and melt. Whisking constantly, add in 4 tablespoons white flour. Gradually add in the strained liquid from the crockpot, whisking constantly. Add salt, pepper, and any other seasonings needed. Serve warm with the turkey.
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Page 14 & December 2020
Colleton Christmas
CHERRY GLAZED HAM INGREDIENTS FOR THE HAM: 8 - 10 pound spiral-sliced bonein half ham, defrosted 1 large plastic oven bag
CHERRY HAM GLAZE: ½ cup cherry juice 2 teaspoons red wine vinegar 1 cup packed light brown sugar ½ cup cherry preserves
INSTRUCTIONS Move the oven rack to the lowest position and preheat oven to 250 degrees F. Remove the ham from its plastic wrapping and discard the plastic disk that is covering the ham bone. Open the plastic oven bag and place the ham, cut-side down, inside of the bag. Place the ham cut-side down inside of a roasting pan. Cut 3 slits into the top of the roasting bag. Bake the ham until an instant-read thermometer inserted into the center of the ham reaches 100 degrees, about 160200 minutes. Cherry Ham Glaze - Step 1 MAKE THE CHERRY HAM GLAZE: While the ham comes up the temperature, pour the cherry juice and vinegar into a small saucepan and cook over medium heat until the mixture is reduced to about 2 tablespoons, this will take about 4-6 minutes. Whisk in the brown sugar, cherry preserves, pepper, cinnamon, and cloves and cook, whisking often, until the mixture is thickened and reduced to about 1 cup, this will take about 7-10 minutes. Set aside. FINISH THE HAM: Once the ham reaches an internal temperature of 100 degrees F,
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1 teaspoon ground black pepper ⅛ teaspoon ground cinnamon ⅛ teaspoon ground cloves
remove it from the oven and increase the oven temperature to 350 degrees F. Cherry Ham Glaze - Step 3 Roll down the sides of the www.foodfolksandfun.net plastic oven bag and brush the ham with 1/3 cup of the cherry ham glaze. Return the ham to the oven and cook until the glaze is sticky and slightly darker in color, about 10-15 minutes. If you find the glaze hard to spread, then reheat the glaze to loosen it. Take the ham out of the oven and transfer it to a carving board, reserving the plastic oven bag. Brush the ham with another 1/3 cup of the cherry ham glaze, and then let the ham rest for 10 minutes. While the ham rests, mix the remaining cherry glaze with 4-6 tablespoons of ham juice from the roasting bag to make a pourable sauce. Cherry Ham Glaze Recipe Carve the ham, place the slices on a platter and serve with the cherry ham sauce.
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Colleton Christmas
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December 2020 & Page 15
Honey Balsamic Chicken INGREDIENTS sodium 1 lb. chicken breasts 2 Tbsp. honey ½ cup balsamic vinegar 2 cloves garlic crushed ¼ cup chicken broth regular ½ tsp. salt to taste INSTRUCTIONS Pound chicken breasts to 1-inch thick and cut into 4-ounce portions. In a medium-sized bowl whisk together vinegar, broth, honey, garlic, salt, pepper, and rosemary. Reserve ½ cup of marinade and add remaining ~¼ cup to a 1-gallon ziplock bag with the chicken breasts. Marinate for 15-30 minutes. In a large cast-iron skillet over medium-high heat add oil and chicken, letting excess marinade drip off of it before adding to the skillet. Cook for 3-4 minutes per side, or until it is cooked through and internal temperature
¼ tsp. black pepper 1 tsp. rosemary fresh, finely chopped 1 Tbsp. olive oil reaches 165 degrees. (Check with a meat thermometer.) Meanwhile, in a separate, small saucepan or skillet add www.evolvingtable.com remaining balsamic marinade and bring to a boil. Boil for 1 minute and then reduce heat to simmer. Let balsamic vinegar mixture simmer for 10 minutes or until it is reduced by half and forms a glaze.
HAM STEAK WITH HONEY MUSTARD GLAZE INGREDIENTS 1 ham steak (1–1 1/4 lbs) 1/4 cup brown sugar
1/4 cup honey 1 tablespoon Dijon mustard 1 teaspoon cider vinegar
INSTRUCTIONS Preheat grill to medium or 350 degrees. In saucepan over low heat combine the brown sugar, honey, Dijon mustard and cider vinegar. Simmer over low heat until the brown sugar is dissolved. www.smalltownwoman.com Place ham steak on grill over direct heat and baste the top with honey mustard glaze. Once basted flip and baste the other side. Close lid and cook for 4 minutes. Flip once again and baste the top. Again close the lid and cook for 4 minutes. Remove from grill, cover with loose aluminum foil tent and let rest 10 minutes.
Page 16 & December 2020
Colleton Christmas
NILLA-Almond Crunch Cake INGREDIENTS 50 NILLA Wafers, finely crushed 3/4 cup slivered almonds, toasted, finely ground 1/2 cup finely crushed thin pretzel twists 1/3 cup butter, melted 2 pkg. (8 oz. each) Neufchatel cheese, softened 1 can (14 oz.) sweetened condensed milk 2 tsp. vanilla 1 tsp. almond extract
www.snackworks.com 1 tub (8 oz.) frozen light whipped topping, thawed 1/4 cup multi-colored nonpareils (red, white and green)
INSTRUCTIONS LINE 9-inch square pan with foil, with ends of foil extending over sides. Combine first 4 ingredients. Press half the crumb mixture onto bottom of prepared pan. BEAT Neufchatel, milk, vanilla and almond extract in large bowl with mixer until blended. Gently stir in whipped topping. Add nonpareils; swirl gently with spoon. POUR over crust; top with remaining crumb mixture. Cover with plastic wrap; press down on crumb mixture, using plastic wrap, to help form an even layer on whipped topping mixture. FREEZE 4 hours or until firm. USE foil handles to remove dessert from pan. Let stand at room temperature about 10 min. before cutting to serve.
HONEY MAID Festive Eclair Squares INGREDIENTS 1 pkg. (4-serving size) vanilla instant pudding 1-1/2 cups cold milk 1 tub (8 oz.) frozen whipped topping, thawed 22-1/2 HONEY MAID Honey Grahams 3/4 cup ready-to-spread chocolate frosting 72 red candy-coated chocolate pieces (about 1-1/2 cups)
www.snackworks.com 24 green spearmint leaf gummy candies, cut horizontally in half
INSTRUCTIONS BEAT pudding mix and milk in large bowl with whisk 2 min. Stir in COOL WHIP. Layer 7-1/2 grahams and half the COOL WHIP mixture in 13x9inch pan, breaking grahams as necessary to fit; repeat layers. Top with remaining grahams. MICROWAVE frosting in small microwaveable bowl on HIGH 20 to 30 sec. or until softened but not melted. (Do not overheat). Stir; spread over grahams. REFRIGERATE 4 hours. Cut into squares. Decorate with remaining ingredients to resemble photo just before serving.
Tom McCarty, LUTCF Financial Services Professional Licensed Agent 800-A N. Jefferies Blvd. P.O. Box 1383 | Walterboro, SC 29488 843.549.9576 | Cell: 843.557.9030 tpmccarty@ft.newyorklife.com Colleton Christmas
1025 Bells Highway Walterboro, S.C. 29488 843-549-2586 Fax 843-549-2446
December 2020 & Page 17
MINI CHERRY CHEESECAKES INGREDIENTS 10 Oreo cookies 2 tablespoons melted butter 8 oz cream cheese, softened 2 tablespoons heavy whipping cream 1 egg 1/4 cup sugar 2 teaspoons vanilla extract
www.m issinthekitchen.com
INSTRUCTIONS Preheat oven to 325 degrees. Place Oreos in a zip top bag and crush into fine crumbs. Place in a bowl and add melted butter. Scoop about 1 tablespoon of crumb mixture into mini cheesecake pan. A cookie scoop works great. Add softened cream cheese into a mixing bowl and beat at medium speed until creamy. Add whipping cream and beat until combined, scraping down the sides of the bowl as needed. Add egg and beat until combined. While mixer is running, slowly add sugar until combined. Add vanilla and beat 1 minute. Scrape down sides of the bowl and beat 30 more seconds. Scoop into mini cheesecake pan about 3/4 full. Bake for 25 minutes or until center of cheesecakes are set. Set aside to cool. Top with cherry pie filling and chill for one hour or until ready to serve.
Cream Cheese Mints INGREDIENTS 1 package (8 ounce) cream cheese, softened 5-6 cups powdered sugar 1 teaspoon peppermint extract or other flavoring Coloring - Gel coloring works best www.hoosierhomemade.com INSTRUCTIONS In a large mixing bowl, beat cream cheese about 2-3 minutes or until smooth Add powdered sugar 1 cup at a time, beating after each addition. I used 5 1/2 cups, you may need a little more or a little less depending on stiffness of dough Add peppermint extract, mix well If you are using multiple colors, divide mint dough into bowls Combine coloring until desired color, mixing well Add parchment paper to cookie sheet Add decorator tip to bag, add mint dough and pipe on mints. You can also roll the mint dough into small balls and flatten with a fork that is dipped in powdered sugar. Let stand on counter to dry at least 3-4 hours, depending on size on cream cheese mints Store in airtight container in refrigerator for up to 1 month, or freezer for up to 4 months
Page 18 & December 2020
Reindeer Chow Recipe INGREDIENTS 4 cup chex cereal 3 cup cheerio cereal 2 cup M&Ms - red and green 11.40 oz bag 1 cup pretzels - halved sticks or mini twists 1 cup dry roasted peanuts 20 oz white chocolate 2 tbsp vegetable shortening 1/2 tsp vanilla extract 2 tbsp festive sprinkles - optional
www.l ifemadesimplebakes.com
INSTRUCTIONS Line a rimmed baking sheet with wax paper, parchment or a silicone baking mat. Set aside. In a large mixing bowl combine the cereal, M&Ms, pretzels, and peanuts. Set aside. In a double boiler or in the microwave, melt white chocolate and shortening until smooth. Remove from heat and whisk in vanilla extract. Pour chocolate over the cereal mixture and stir until evenly coated. Pour over the prepared baking sheet, add sprinkles over top. Place in the refrigerator and chill for 30 minutes before breaking apart into chunks.
Snowball Christmas Cookies INGREDIENTS 1 cup butter, room temperature ½ cup confectioners’ sugar 2 teaspoons vanilla 2 ¼ cups all-purpose flour ¼ teaspoon salt ¾ cup pecans, finely chopped 1 cup confectioners’ sugar for coating
www.dearcrissy.com
INSTRUCTIONS Preheat oven to 350 degrees. Line cookie sheet with parchment paper or use ungreased. Using an electric mixer cream together the butter and the ½ cup confectioners sugar until light and fluffy. Beat in the vanilla extract. Add the flour and the salt and beat until well combined. Stir in the nuts. Form dough into 1 inch balls ( about 1 tablespoon) and place 2 inches apart on cookie sheet. Bake 12 to 15 minutes or until edges just start to brown. While the cookies are still hot, roll them in the confectioners’ sugar. Cool and roll a second time or sift the remaining sugar over the tops using a strainer. Cool completely before storing.
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