Food for Fun: January 2010

For New Eve This year we decided to have some couple over (to whom mostly have young kids like us) and play games and eat yummy food!

Hot Articoke Dip

1/2 C mayonnaise
1/2 C sour cream
14 oz Artichoke Hearts~ drained and chopped
1/2 C grated Parmesan Cheese

Combine all ingredients and mix until blended. Spoon into a oven proof dish. Bake at 350 for 30 minutes or until bubbly. I usually stir it after 30 minutes and then bake it for 10 more minutes.
Serve with wheat thins!

Mini Cheesecakes

12 vanilla wafers
Two 8 oz. pkgs. cream cheese
3/4 cup sugar
1 teaspoon vanilla extract
2 eggs
Cherry and/or blueberry pie filling

Preheat oven to 350. Line muffin tin with foil liners and place vanilla wafer in each. Beat cream cheese, sugar, vanilla extract and eggs in mixing bowl on medium speed until well blended. Fill muffin cups 3/4 full. Bake 15-20 minutes until set. Cool. Top with pie filling. Chill.

BACON & WATER CHESTNUT WRAPS

1 lb. bacon (cut in thirds)
2 cans (16 oz.) water chestnuts (whole & peeled)

SAUCE:

3/4 c. ketchup
1/2 c. sugar
1/3 c. brown sugar

Wrap bacon around water chestnuts and hold together with toothpicks. Place in glass 9 x 13 inch pan. Bake at 350 degrees for 40 minutes. Remove from oven and drain grease.

Sauce: Mix the above in a saucepan and heat until sugars are dissolved. Pour over "wraps". Return to oven and bake 10 minutes longer. Serve warm.

Christmas time for me is all about baking and giving! I love to bake and love to have to people try what I make! This year I went a little fudge crazy and made 4 different kinds and double batches of sugar cookies. But I admit to save time I bought two make it from a box treats (bon bons and snow balls).

Eggnog Fudge

2 cups granulated sugar
1/2 cup butter
3/4 cup dairy eggnog
10.5 ounces white chocolate bars, chopped into small pieces
1/2 tsp freshly grated nutmeg, plus a little more for the top of the fudge
One 7 ounce jar marshmallow creme
1 tsp rum extract

1. Line an 8 or 9-inch square pan with foil and let it hang over the sides. Butter the foil.

2. In a heavy, 3-quart saucepan combine sugar, butter and eggnog. Bring to a rolling boil, stirring constantly. Continue boiling 8 to 10 minutes over medium heat or until a candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.

3. Using a wooden spoon, work quickly to stir in chopped white chocolate and nutmeg until chocolate is melted and smooth. Stir in marshmallow creme and rum extract. Beat until well blended and then pour into prepared pan. Sprinkle a little freshly ground nutmeg on top. Let stand at room temperature until cooled. Refrigerate if you’d like to speed up the process.

4. When completely cool, cut into squares. Store in a covered container.

Yield: 30 to 40 pieces

Cooking Tips
*This fudge freezes well. Place in a covered container; it will keep for several weeks.

Good Ole Fudge
3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped nuts
1 teaspoon vanilla extract

Traditional method:
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

Microwave method:
Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.

Sugar cookie recipe is below