Baby its Cold Outside

Baby its Cold Outside

Recipes for the Holidays

Hosted by: Lisa & Ardis

Hot Chocolate Bar

3 Cheese balls with Crackers

Christmas Spinach Salad

Soup Sampler with Texas Roadhouse Rolls

Florentine Tortellini Soup

Zupas Garden Chowder

Hungarian Mushroom Soup

Raspberry Chocolate ice cream with Chocolate Sauce

Hot Chocolate Bar

Favorite hot chocolate

Homemade marshmallows

Whipping cream

Chocolate chips

Toffee bits

Mint Chocolate bits

Stir stick candy canes

Caramel sauce

Anything else you like

Homemade Marshmallows

by Lisa Evans

3 packages (3/4 oz.) unflavored gelatin

¾ cup water

¼ cup water

2 cups sugar

1 dash salt

2/3 cup light corn syrup

1 tsp vanilla

Dusting Powder:

½ cup powdered sugar

4 tbsp. cornstarch

In a bowl, sprinkle the gelatin over ¾ cup water. Let it sit until all the water has been absorbed, about 10 minutes. Meanwhile, line a 9x13 cake pan (they turn out about an inch thick) with nonstick foil for parchment (not wax paper). Dust parchment paper with the dusting powder. For thinner marshmallows, use a jelly roll or cookie sheet. They turn out about ½ thick this way. In a saucepan over medium heat, stir the sugar, salt, and corn syrup into ¼ cup water for a few minutes until the sugar dissolves. Increase heat to high, attach a candy thermometer to the pan, and boil until the mixture reaches 220 F. Quickly stir in the vanilla. Immediately pour the syrup mixture over the gelatin mixture, whisking constantly until the result is light and fluffy and has tripled in size, (15-20 min). Scrape the mixture into the prepared pan and let cool at room temperature. Meanwhile, combine the powdered sugar and cornstarch to make dusting powder and sprinkle it onto a cutting board. When the marshmallow mixtures cool, turn it out of the pan onto the board. Dip cookie cutters into the dusting powder and cut out shapes.

Blue Cheese: Cheese Ball

2 8 oz pkg of Cream Cheese                        

2 C. grated Cheese                                               

1 tsp. garlic                                                 

1 cube blue cheese crumbled

1 bottle Kraft English Cheese

½ C. Mayonnaise    

1 tsp. lemon juice

nuts, chopped finely

*Whip Cream Cheese and English Cheese until soft and fluffy. Mix rest of the Ingredients with this Cheese Mixture. The Cheese Ball will appear soft but it sets up in the refrigerator. Leave in about 8 hours. Grease hands and roll out balls the sizes you prefer and roll in nuts. (preferably walnuts)

Yummy Cheese Ball

Mix together:
     8 oz cream cheese
     1/2 cup pineapple, drained
     2 tsp onion soup mix
     1/4 green pepper chopped finely
Make a ball with the above and roll in below:
     1/2-1 cup finely chopped walnuts or pecans.

Serve with crackers.
Note: This makes 3+ cheese balls.

Spinach Salad

Recipe by Amy Kelley

Summary:
You may add apple cubes, pomegranates, or Craisins for winter salads. This is a great mix around salad, I've even served it with apples, cheese, mushrooms and candied pecans - whatever sounded good together.

Ingredients:
1 head red or fancy green lettuce
1 bunch spinach
1 small red onion, sliced thin
1 cup fresh mushroom slices
1 cup Swiss Cheese or Mozzarella, shredded
1/2 pound bacon, cooked and crumbled
Honey sesame sticks

Dressing:
2/3 cup cider vinegar
1 1/4  cups sugar
1 cup oil
2 teaspoons salt
2 teaspoons prepared mustard
2 teaspoons poppy seeds
green onion bottom half, cut fine, (optional)

Directions:
Combine lettuce, spinach, red onion, mushrooms, cheese and bacon in salad bowl. Mix dressing ingredients in blender and mix well. Just before serving, break up small pretzels and mix with the greens. Add dressing to taste, toss and serve. Or you can serve the salad and let people pour dressing over the top to their personal taste.

Hungarian Mushroom Soup         

12 oz. fresh mushrooms, sliced or roughly chopped

2 c. chopped onion

4 T butter (1/2 square)

1/4 c. flour

1 c. milk

1 tsp dill weed, plus a little extra if desired before serving.

1 T Hungarian paprika (or regular paprika)

1 T. soy sauce

1 tsp salt

2 c. stock or water

2 tsp fresh lemon juice

1/4 c. fresh chopped parsley (opt for garnish) or dill

Fresh- ground pepper to taste

1/2 c. sour cream

      

Saute onions for a few mins in 2 T butter.  Salt lightly.  Then add mushrooms, 1 tsp dill, 1/2 c. stock or water, soy sauce and paprika.  Cover and simmer for 15 mins.

Melt remaining butter in large sauce.  Whisk flour and cook, whisking a few minutes. Add milk.  Cook, stirring frequently, over low heat, about 10 minutes, till thick.   Stir in mushroom mixture and remaining stock. Cover and simmer 10-15 mins.  Before serving, add salt, pepper, lemon juice, sour cream, and extra dill, if desired.  Garnish with parsley or fresh dill or small dollop of sour cream, if desired.

Tortellini Soup 

by Ardis Bird

4 cups chicken broth (or 3-14 oz. cans)

1- 15 oz. container Alfredo sauce

2 cups shredded, cooked chicken

½ cup oil packed sun-dried tomatoes, drained and diced

1 cup fresh or frozen baby spinach

1 package 3 cheese tortellini -Cooked as directed on package

Parmesan cheese

In a large pot combine, chicken broth and Alfredo. Bring to a boil. Add chicken and tomatoes. Bring to boil again. Simmer 5 minutes. Add spinach and tortellini and serve with Parmesan cheese. 

Café Zupas Garden Chowder

1/3 cup salted butter

2 medium zucchinis, chopped (skins on)

1 medium onion, finely chopped

1 tsp dried parsley (or 2 TBS fresh, chopped)

1 tsp dried basil (or 2 TBS fresh, chopped)

1/3 cup flour

1 tsp salt

1 tsp pepper

3 cups vegetable broth

1 tsp lemon juice

4 Roma tomatoes, chopped (keep seeds & juice)

1 ½ cups heavy cream

1 cup frozen corn

½ cup Parmesan cheese, freshly shredded

2 cups sharp cheddar cheese, shredded

Melt butter into large saucepan. Add the zucchini, onion, parsley and basil. Stir and cook for about 10 minutes until vegetables are tender. Stir in flour, making sure there are no lumps. Season with salt and pepper. Gradually, add the broth and stir until smooth. Add the lemon juice. Cook for a couple of minutes. Add tomatoes, cream and corn. Quickly bring to boil. Cover, reduce heat and simmer for 5 minutes.  Remove from heat and stir in the cheese. Mix well. Serve and enjoy.

Texas Roadhouse Rolls 

1 ¼ cups milk

2 ¼ tsp active dry yeast

1 tsp sugar

¼ cup honey

4 Tbsp. butter, melted

1 egg

1 tsp salt

4 cups all-purpose flour

1 recipe cinnamon honey butter

In a sauce pan over medium high heat, bring milk to a boil. Remove from heat and let cool to lukewarm. In a mixing bowl, combine warm milk, yeast, sugar, and honey. Let sit for 5 minutes or until the yeast is activated.  In a large bowl, combine yeast mixture, melted butter, egg, and salt. Mix in four one cup at a time and mix until smooth. Knead for 8 minutes by hand or in an electric stand mixer. Place dough on a lightly floured surface and knead 3-5 more minutes. Spray a large bowl with nonstick spray, place dough inside and cover with plastic wrap. Let rise for 1 hour in a warm place. Punch dough down and roll out on a lightly floured surface until ½ inch thick. Cut into 24 squares and place on 2 large baking sheets sprayed with nonstick cooking spray. Cover with plastic wrap and let rise for 30-40 minutes or doubled in size. Preheat oven to 350 degrees and bake 12-15 minutes or until lightly golden brown. Brush melted butter on top of hot rolls if desired.

Hot Fudge Sauce

2 cup Sugar

½ cup Cocoa Powder                                               

½  cup Butter or Margarine

12 oz. Can Evaporated Milk                          

1 tsp. Vanilla

*Melt Butter over low heat-until melted. Add Sugar and Cocoa. Mix up really good. Add Can of Evaporated Milk. Cook on Medium High, bring it to a boil. Boil for 4 minutes while stirring continuously (do not over boil). Take off heat and then add Vanilla. Makes 2 Pints. Serve over ice cream or whatever you like.

Wisconsin Cauliflower Soup

By: Lisa 
Yields: 9 cups or 8 first-course servings (or 4-5 hungry adults :)

2 tablespoons margarine or butter (1/4 stick)
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard
1 cup shredded cheddar cheese
1 cup pepper jack cheese

In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2minutes, stirring frequently. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.

Chicken and Gnocchi Soup

By: Lisa  (This is sooo good!)

Yield: 8 servings

Prep time: 15 minutes

Cook time: 20 minutes

1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
4 tablespoons butter
4 tablespoons flour
1 quart half and half
1 14 ounces can of chicken broth
1/2 cup celery, finely diced
2 minced garlic cloves
1 cup carrots, finely shredded
1 cup onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoons extra virgin oil
1/2 teaspoon thyme
1/2 teaspoon parsley
Freshly grated Parmesan cheeses i optional
1 pound potato gnocchi you can buy this in the gourmet section of many supermarkets

Saute the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.
Cook gnocchi according to package directions.
Into the roux, add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning;, simmer until soup is heated through.

Comments about this recipe: You can add more chicken if you like. While you could use leftover cooked chicken breasts, I really think using the rotisserie chicken that are found in many grocery stores is the best way to get the optimal flavor of this soup. If you want to make the soup lower in calories, you can use milk instead of half and half. Half and Half does taste better though, and it also reheats better than milk does.