Saturday, November 27, 2010

Make Your Own Grand Marnier

Make Your Own Grand Marnier, great for Christmas gifts!

4 medium Oranges
1 Vanilla bean
2 1/2 cups Vodka
1 cup Brandy
1 cup white granulated sugar
1/2 cup water

Look for firm, heavy oranges which indicates lots of juice, and smooth;skinned ones free from soft spots and mold.

Wash and peel oranges making sure to scrape ALL white rind from the peels to avoid bitter flavor. Slice in strips and add to liquor and vanilla bean. Steep 2-3 weeks, strain and filter.

Boil together water and sugar for about 5 minutes at a full boil
and be sure the sugar is dissolved.

Allow to cool.

Add sugar syrup to orange liquor and let age for 4 weeks.

Crockpot Breakfast Casserole

  • 1 32-oz. Bag of frozen southern-style hash brown potatoes 
  • 1 lb. Of bacon cut into pieces, fried and drained
  • 1/2 C. Diced onions
  • 3/4 lb. Cheddar cheese, diced
  • 1 dozen eggs
  • 1 C. Milk
  • 1/2 tsp. Dry mustard
  • Salt and pepper to taste


Layer the frozen potatoes, bacon, onions and cheese in the crockpot in three layers. Make the cheese the last layer.

Beat the eggs, milk and mustard, salt & pepper together. Pour over the whole mixture.

Cook on low for 10 to 12 hours

Herbed Crockpot Stuffing

List of Ingredients 

  • 8 Tbsp (1 stick) unsalted butter
  • 2 large onions, chopped
  • 1 medium Granny Smith apple, chopped
  • 1/2 cup chopped fresh parsley
  • 1-1/2 tsp dried rosemary
  • 1-1/2 tsp dried thyme
  • 1-1/2 tsp dried marjoram
  • 1-1/2 tsp crumbled sage
  • 1-1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 12 packed cups 1-inch cubes of stale Italian or French bread (about 1 pound)
  • 1-1/2 cups turkey or chicken stock, preferably homemade


  1. In a large skillet, melt the butter over medium heat. Add the onions, celery and apple. Cook, stirring often, until the onions are softened, about 10 minutes. Remove from the heat and stir in the parsley, rosemary, thyme, marjoram, sage, salt and pepper.
  2. In a large bowl, mix the bread cubes with the onion mixture. Tossing the bread cubes, add the turkey broth to moisten. Pack the stuffing lightly into a buttered 3-1/2-quart slow cooker.
  3. Cover and slow-cook on HIGH (300° F) for 1 hour. Reduce the heat to LOW (200° F) and slow-cook until heated through, 3 to 4 hours. (The slow cooker will keep the dressing at serving temperature for up to 3 hours.)

    Makes 10 to 12 servings.

Friday, November 26, 2010

Vegetable Cheese Casserole

My daughter has recently become a vegetarian, so I'm always looking for yummy recipes for her that are meatless, here's one.


8 whole-wheat bread slices
3/4 cup Gruyere cheese -- shredded
1/4 cup chopped green onions
3 eggs -- slightly beaten
1 1/4 cups milk
1/4 cup mayonnaise
1/2 teaspoon Tabasco sauce
1/2 teaspoon ground basil -- * see note
1 dash salt
2 tomatoes -- sliced


* Use 1 tablespoon chopped fresh basil if preferred. Substitute Swiss cheese for
Gruyere if preferred.

1. Use a 9 x 9-inch pan or baking dish. Grease the pan with margarine.
Place 4 slices of the bread in the bottom of pan. Sprinkle with 1/2 cup of the
cheese and the green onions. Top with remain
ing bread slices.

2. Combine eggs, milk, mayonnaise, Tabasco, basil and salt in small bowl;
mix well. Pour the egg mixture over the bread; press so bread is covered
with the liquid.

3. Cover and refrigerate 30 minutes or longer.

4. Uncover and top with thin slices of tomatoes and sprinkle with the
remaining cheese. Bake in preheated 350-degree oven 30-35 minutes. It is done
when a knife inserted near center comes out cl
ean. Let stand 10-15 minutes before serving.

Breakfast Casserole

Great for brunches or when you have company over.

Serves 8

8 frozen hash brown patties
4 c. shredded cheddar cheese
2 c. chopped cooked ham
7 eggs
1 c. milk
1/2 t. salt
1/2 t. ground mustard

Place hash brown patties in a greased 13x9x2-inch baking dish.  Sprinkle with cheese and ham.

In bowl, beat eggs, milk, salt and mustard.  Pour over ham.

Cover and bake at 350 degrees for 1 hour.  Uncover and bake 15 minutes more or until edges are golden brown and a knife inserted near the center comes out clean.

Cinnamon Ornaments

Cinnamon Ornaments make a fun scented crafted for adults and kids alike.

Makes 12 to 15 ornaments.
Prep Time: 30 minutes
Cook Time: 2 1/2 hours or 1 to 2 days drying time
3/4 cup applesauce
1 bottle (4.12 ounces) McCormick® Cinnamon, Ground
Supplies needed:
Cookie cutters
Drinking straw
Colorful ribbon
1. Preheat oven to 200°F. Mix applesauce and cinnamon in small bowl until a smooth ball of dough is formed. (You may need use your hands to incorporate all of the cinnamon.) Using about 1/4 of the dough at a time, roll dough to 1/4-inch to 1/3-inch thickness between two sheets of plastic wrap. Peel off top sheet of plastic wrap. Cut dough into desired shapes with 2- to 3-inch cookie cutters. Make a hole at top of ornament with drinking straw or skewer. Place ornaments on baking sheet.

2. Bake 2 1/2 hours. Cool ornaments on wire rack. (Or, to dry ornaments at room temperature, carefully place them on wire rack. Let stand 1 to 2 days or until thoroughly dry, turning occasionally.)

3. Insert ribbon through holes and tie to hang. Decorate with opaque paint markers, found in arts and crafts stores, if desired.
Test Kitchen Tip: If a different size bottle of cinnamon is used, measure 1 cup plus 2 tablespoons cinnamon.
For more recipes visit: McCormick's Website

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