Christmas Recipes

These are the things that I am making tomorrow for my contribution to the Christmas Eve appies & Christmas Dinner:


Cheesy Corn Bites

• 8 ounces cream cheese, at room temperature
• 1 cup shredded pepper jack cheese
• 1 large egg
• 1/2 cup frozen corn kernels
• 48 scoop-shaped tortilla chips (one 10-ounce bag)
• Chopped chives or cilantro, for sprinkling

Preheat the oven to 350°. In a large bowl, mix the cream cheese, pepper jack cheese, egg and corn.
2. Arrange the chips on a large rimmed baking sheet and place 1 teaspoon corn mixture in each. Bake until the filling sets, about 20 minutes.
3. Sprinkle the corn bites with the chives; serve warm.



Flourless Chocolate Cake

• 4 (1 ounce) squares semisweet chocolate, chopped
• 1/2 cup butter
• 3/4 cup white sugar
• 1/2 cup cocoa powder
• 3 eggs, beaten
• 1 teaspoon vanilla extract

Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.

1. In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
2. Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.

Honey Garlic Sticky Wings

• 24 chicken wings, split and tips discarded
• 3/4 cup packed brown sugar
• 5 cloves garlic, minced
• 1 teaspoon minced fresh ginger root
• 2 1/2 cups water
• 5 tablespoons honey
• 1/4 cup reduced-sodium soy sauce
• 3 tablespoons cornstarch
• 3/4 cup water

Preheat an oven to 375 degrees F (190 degrees C).
Arrange the chicken wings on a baking sheet; bake until crisp, 35 to 45 minutes. Transfer the wings to a baking dish.
Mix together the brown sugar, garlic, ginger, 2 1/2 cups water, honey, and soy sauce in a saucepan over medium-high heat; bring to a boil. Whisk together the cornstarch and 3/4 cup water in a small bowl; stir into the sauce mixture until thickened; pour over the chicken wings to coat.
Return wings to oven and bake until the sauce is bubbling and the chicken is no longer pink at the bone and the juices run clear, 15 to 20 minutes.


Broccoli Salad

• 8 slices bacon
  
• 1 large head broccoli, cut into florets
• 1 cup mayo
  
• 2 tblsp.vinegar
• 1/4 cup sugar
  
• small handful of slivered almonds, toasted
• small handful of sunflower seeds
  
• 1/2 cup raisins
  

Fry bacon until crispy, drain grease and set aside.Cut up broccoli flowerettes into bite-sized pieces, leaving just a little stem. Cut up enough for about 4 cups of flowerettes. Mix vinegar sugar & mayo in seperate bowl. Add to broccoli. Mix in nuts, raisins, & bacon. Serve.


Hot Mushroom dip

• 2 tbps butter
• 1 minced garlic clove
• 3 cups chopped fresh white mushrooms
• 8oz block cream cheese cut into 8 pieces
• 1/2 tsp seasoning salt
• 1/2 tsp dill weed
• Heavy sprinkle freshly ground pepper
• 1 1/2 cups pre-grated Jack cheese (plain or with Jalepeno if you like spice)
  
• 1/2 cup real mayo
• Sliced mushrooms and chopped scallions for garnish.

Melt butter in large frying pan on medium. Add onion, garlic and chopped mushrooms. Cook for about 10 minutes until liquid is evaprated and mushrooms are golden. Remove from heat.
Add next 4 ingredients. Stil until cream cheese is melted.
Add Jack cheese and mayo. Mix well. Spread in ungreased 9in pie plate or shallow casserole (side note - PC Stone works great cause it keeps it warmer for longer). Bake in 350 oven for about 30 minutes until heated through.
Sprinkle with sliced mushrooms and chopped scallions.