Holiday Fruitcake Recipe for Christmas

Holiday Fruitcake Recipe for Christmas

by The Recipe Lady

Traditional Holiday Fruitcake Recipe for Christmas

Ingredients:

1 1/2 cups red candied cherries
1 1/2 cups green candied cherries
3 cups diced candied pineapple
1 lb. walnut halves
10 oz. golden raisins
1 cup shortening
1 cup sugar
5 large eggs
4 tbsps. vanilla extract
3 cups all-purpose flour
3 tsps. baking powder
1 tsp. salt

Instructions:

Preheat oven to 300 degrees F.

Combine fruit and nuts.

In another bowl, cream shortening and sugar until light and fluffy.

Beat in eggs and vanilla.

Combine flour, baking powder and salt.

Add to creamed mixture and mix well.

Pour over fruit and nuts.

Stir to coat.

Transfer to a greased and floured 10-in. tube pan.

Bake until a toothpick inserted in center comes out clean, about 2 hours. Cool 10 minutes.

Remove from pan to a wire rack to cool completely.

Wrap tightly and store in a cool place.

Bring to room temperature before serving.

Slice with a serrated knife.

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Christmas Cranberry Apple Stuffing Recipe

Christmas Cranberry Stuffing

Christmas Cranberry Stuffing Recipe

Christmas is a delicious time of year and one thing that all families seem to have on the table is Turkey Stuffing. Whatever holiday you celebrate, whether it is Christmas, Thanksgiving, Friendsgiving, hanukkah

Ingredients:

1 large sourdough boule, cut into cubes
6 tbsp. butter, divided, plus more for baking dish
2 apples, cored and chopped
1 cups dried cranberries
2 medium onions, chopped
Kosher salt
Freshly ground black pepper
2 tbsp. freshly chopped parsley, plus more for garnish
1/2 tbsp. freshly chopped sage
1/2 tbsp. freshly chopped thyme leaves
1/2 tbsp. freshly chopped rosemary
2 cups chicken broth

Instructions:

Tear or slice bread into cubes.

Place on baking sheets and bake at 200 degrees F for 20 minutes.

Preheat oven to 350 degrees F and butter a large baking dish.

In a large skillet over medium heat, melt butter.

Add onion, celery, and apple and cook until soft and fragrant, 8 minutes.

Stir in parsley, sage, thyme, and rosemary and cook until fragrant, 1 minute more.

Season with salt and pepper.

Stir in remaining 3 tablespoons butter and parsley.

Place bread and cranberries in a large bowl and add onion mixture and chicken broth.

Transfer mixture to prepared baking dish and cover with foil.

Bake until cooked through, 45 minutes.

Remove foil and cook until bread is golden, 15 minutes more.

Garnish with parsley.

Serve and enjoy!

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Or try this cookbook for more great cranberry recipes:

Maryland Crab Stuffed Deviled Eggs Recipe - from a real Marylander

Easter and spring is a great time to share egg recipes. And, being that I'm from Maryland I have to share my favorite recipe for crab stuffed deviled eggs. Maryland is famous for the Blue Crab, which is indigenous to the Chesapeake Bay. Marylanders also put Old Bay seafood seasoning on everything including eggs, chicken, pork chops and, of coarse, crab. I eat eggs practically every moring loaded with Old Bay.

Maryland Crab Stuffed Deviled Eggs Recipe

Here is a great recipe for Maryland Crab Stuffed Deviled Eggs.

Ingredients:

12 hard boiled eggs
6 oz. Maryland blue crab
1/2 cup mayonnaise
1 green onion, finely chopped
2 teaspoons Dijon mustard
1 teaspoon minced fresh parsley, plus more for garnish
1/2 tsp. salt
1/8 tsp. pepper
3 dashes hot pepper sauce
3 dashes Worcestershire sauce
1/2 tsp. Old Bay Seafood Seasoning, plus more for garnish

Directions:

1. Cut eggs in half lengthwise.
2. Remove yolks; set whites aside. In a bowl, mash the yolks.
3. Add the crab, mayonnaise, onion, mustard, parsley, salt, pepper, hot pepper sauce, Old Bay and Worcestershire sauce.
4. Mix well.
5. Pipe or spoon into egg whites.
6. Sprinkle with additional parsley and Old Bay.
7. Refrigerate until serving.

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Apple Carrot Soup Recipe for Easter

Apple Carrot Soup Recipe for Easter

Ingredients

• 1 lb. pork, chopped
• 4 apples with skin, cored and quartered
• 4 lg. carrots, peeled and cut into chunks
• 1 orange peel, dried
• 4 slices ginger
• 1/2 teaspoon salt
• 20 cups water

Instructions

1. In a large pot over high heat, combine all ingredients, bring to a boil.
2. Reduce heat to medium and simmer until soup reduces to about 8 cups of liquid, about 3 to 4 hours.
3. skim fat from surface.
4. Serve and enjoy!

Egg Casserole Recipe for Easter Brunch

For Easter brunch, it is nice to have a quick and easy egg casserole to serve for your family and guests.  Here is a great recipe for you to try.

Ingredients:

12 eggs, beaten

1 1/2 pounds ground breakfast sausage

16 ounces shredded Cheddar cheese, divided

7 slices white bread, torn into pieces

Directions:

Preheat oven to 350 degrees F (175 degrees C).

Brown sausage in a large skillet over medium-high heat.

Drain off grease, and set aside to cool. Pour the eggs into a lightly greased 9x13 inch baking dish.

In a separate large bowl, combine the sausage, bread and 12 ounces of the cheese.

Mix well and pour this into the egg mixture.

Top with the remaining 4 ounces of cheese and cover with foil.

Bake at 350 degrees F (175 degrees C) for 15 minutes, uncover, and bake until casserole is golden brown and bubbly.

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New England Clam Chowder Superbowl Dip

New England Clam Chowder Superbowl Dip

By The Recipe Lady

In honor of the New England Patriots making it to the NFL Super Bowl, I am presenting a recipe for New England Clam Chowder Superbowl Dip. New England is known for it's own version of clam chowder and this is a delicious twist on the signature dish of the hometown for all those Patriots fans to enjoy while watching their team in the big football game or while tailgating at home or at the game.

Ingredients:

1 (3 oz.) pkg. cream cheese, softened
1 (7 oz.) can minced clams
cup sour cream
1/8 tsp. Worcestershire sauce
2 tsps. onion juice
2 tbsp. lemon juice
2 green onions, diced

Instructions:

To get onion juice, slice a white onion and then squeeze the juice from the slices.

Drain the clams, reserving some of the liquid.

Mash clams into the cream cheese.

Add the remaining ingredients.

Blend well.

Use 1 or 2 tablespoons of the reserved clam liquid to thin the dip if needed.

Sprinkle some green onions on top.

Serve and enjoy!

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Easy Philly Cheesesteak Pizza Recipe for the Superbowl

Easy Philly Cheesesteak Pizza Recipe for the Superbowl

By Laura Sommers, The Recipe Lady

In honor of the Philadelphia Eagles making it to the NFL Super Bowl, I am presenting a recipe for Philly Cheesesteak Pizza. The city of brotherly love is best known for the Philly cheesesteak and this is a delicious twist on the signature dish of the hometown for all those Philly fans to enjoy while watching their team in the big game or while tailgating at home or at the game.

Ingredients:

Cooking spray
1 (8 oz.) beef sirloin, thinly sliced
Butter-flavored cooking spray
1 (8 oz.) package sliced fresh mushrooms
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 (10 oz.) container refrigerated pizza dough
12 slices white American cheese
2 cups shredded Mexican cheese blend

Instructions:

Preheat oven to 400 degrees F (200 degrees C).

Spray a skillet with cooking spray.

Cook beef sirloin in skillet over medium heat until browned on the outside and slightly pink in the middle, 3 to 4 minutes.

Transfer sirloin to a plate.

Spray the skillet with butter-flavored cooking spray.

Add mushrooms, onion, and green bell pepper.

Cook and stir until just turning tender, about 5 minutes.

Roll pizza dough onto a baking sheet and top with American cheese.

Spoon mushroom mixture and sirloin over American cheese layer and top with Mexican cheese blend.

Bake until cheese is golden brown, 15 to 20 minutes.

Serve and enjoy!

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New Orleans Crawfish Etouffee Recipe for Mardi Gras

New Orleans Crawfish Etouffee Recipe for Mardi Gras
By The Recipe Lady

New Orleans Crawfish Etouffee Recipe for Mardi Gras

New Orleans Crawfish Etouffee Recipe for Mardi Gras

Ingredients:
3 cups long grain white rice
6 cups water
3/4 cup butter
1 large onion, chopped
1 clove garlic, chopped
1/4 cup all-purpose flour
1 pound crawfish tails
2 tablespoons canned tomato sauce
1 cup water, or as needed
6 green onions, chopped salt and pepper to taste
1 1/2 tablespoons Cajun seasoning, or to taste
Instructions:

Combine the rice and water in a saucepan, and bring to a boil.

Preheat oven to 350 degrees F.

Simmer for 15 to 20 minutes, until rice is tender and water has been absorbed.

While the rice is cooking, melt the butter in a large skillet over medium heat.

Add the onion, and saute until transparent.

Stir in the garlic, and cook for a minute.

Stir in the flour until well blended.

radually stir in the tomato sauce and water, then add the crawfish tails and bring to a simmer.

Add the green onions and season with salt, pepper, and Cajun seasoning.

Simmer for 5 to 10 minutes over low heat, until the crawfish is cooked but not tough.

erve over hot cooked rice.

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New Orleans Shrimp Gumbo Recipe with Andouille Sausage Okra Cajun or Creole

New Orleans Shrimp Gumbo Recipe with Andouille Sausage Okra Cajun or Creole

By The Recipe Lady

New Orleans Shrimp Gumbo Recipe with Andouille Sausage Okra Cajun or Creole

New Orleans Shrimp Gumbo Recipe with Andouille Sausage Okra Cajun or Creole

Ingredients:

1 lb. sliced andouille sausage
6 cups chicken broth

2 cans (14.5 ounces each) tomatoes, diced
1/2 cup vegetable oil
1/2 cup all-purpose flour
< span itemprop="ingredients">1 large onion, chopped
1 cup celery, chopped
1 red bell pepper, chopped
1 yellow or green bell pepper, chopped
2 tsps. vegetable oil
1 1/2 cups okra slices
1 tsp. Creole or Cajun seasoning
1 bay leaf
1 1/2 pounds shrimp, peeled and deveined
Salt and pepper, to taste
2 cups hot boiled rice
Chopped parsley

Instructions:

IPreheat an oven to 350 degrees F (175 degrees C).

In a skillet over medium heat, brown the sliced sausage in 2 to 3 teaspoons of vegetable oil.

Remove the sausage to a plate and set aside.

In a large stockpot or Dutch oven, combine the chicken broth and tomatoes.

Place the pot over medium heat to bring to a simmer.

Meanwhile, in a large skillet over medium-high heat, combine the 1/2 cup of oil and the flour.

Cook, whisking constantly until the roux is medium to deep brown, being careful not to burn it.

To the skillet with the roux, add the chopped onion, celery, and bell pepper.

Cook, stirring constantly with a spoon until vegetables are softened.

Stir the vegetable and roux mixture into the simmering tomato and broth mixture.

Put the skillet back on the heat and add 2 more teaspoons of oil.

Reduce to medium heat.

Add the okra and cook, stirring, until lightly browned and not stringy or sticky.

Transfer the cooked okra to the simmering pot along with the Creole or Cajun seasoning, the bay leaf, and cooked sausage.

Cover and cook over medium-low heat, stirring occasionally, for 1 hour.

Add the prepared shrimp and cook for 15 to 20 minutes longer, until the shrimp is cooked through.

Taste and add salt and pepper, as needed.

Serve over a mound of cooked long-grain white rice.

Sprinkle with chopped fresh parsley.

Serve and enjoy!

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Simple Easy Oven Roasted Chickpeas Snack

Simple Oven Roasted Chickpeas

By Laura Sommers, The Recipe Lady

Simple Oven Roasted Chickpeas

Ingredients:

1 can chickpeas
2 tablespoons olive oil
1 tablespoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon chili powder
1 pinch sea salt
1 pinch ground black pepper
1 dash crushed red pepper

Instructions:

Preheat an oven to 350 degrees F (175 degrees C).

Drain and rinse the can of chickpeas

Whisk the oil, cumin, garlic powder, chili powder, sea salt, black pepper, and red pepper together in a small bowl.

Add the chickpeas and toss to coat.

Roast in the preheated oven, stirring occasionally, until nicely browned and slightly crispy, about 45 minutes.

Broil or fry until golden-brown on both sides.

Serve and enjoy!

Get the Recipe Book: Recipes for Roasted Chickpeas

Hot Maryland Crab Rangoon Dip

Hot Maryland Crab Rangoon Dip

By Laura Sommers, The Recipe Lady

Delicious Hot Crab Rangoon Dip Made with Maryland Blue Crab. Perfect for the big game.

Ingredients:
6 oz. Maryland blue crab
2 tbsp. Old Bay seasoning
12 oz. cream cheese
1/2 cup sour cream
1 cup Monterey Jack cheese, shredded
2 tsp. worcestershire sauce
1 tsp. garlic powder
3 green onions, diced
Salt to taste
Instructions:

Soften the cream cheese to room temperature.

Preheat oven to 350 degrees F.

In a large bowl, combine cream cheese, sour cream, Monterey Jack, worcestershire sauce, Old Bay and garlic powder.

Beat until evenly combined.

Fold in crab and green onions.

Transfer to a medium dutch oven.

Bake uncovered for 20-25 minutes, until the dip is bubbly and beginning to turn golden.

Garnish with more green onions and more Old Bay.

Serve and enjoy!

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