Merry Christmas!

O Holy Night

O holy night! The stars are brightly shining,
It is the night of Our dear Saviour's birth.
Long lay the world In sin and error pining,
'Til He appear'd And the soul felt its worth.
A thrill of hope The weary world rejoices,
For yonder breaks A new and glorious morn.

Fall on your knees! O, hear the angels' voices!

O night divine, O night when Christ was born;

O night divine, O night, O night Divine.

Led by the light of Faith serenely beaming,

With glowing hearts By His cradle we stand.

So led by light of A star sweetly gleaming,

Here come the wise men From Orient land.

The King of Kings Lay thus in lowly manger;

In all our trials Born to be our friend.

He knows our need, To our weakness is no stranger,

Behold your King! Before Him lowly bend!

Behold your King, Before Him lowly bend!

Truly He taught us To love one another;

His law is love And His gospel is peace.

Chains shall He break For the slave is our brother;

And in His name All oppression shall cease.

Sweet hymns of joy In grateful chorus raise we,

Let all within us Praise His holy name.

Christ is the Lord! O praise His Name forever,

His power and glory Evermore proclaim.

His power and glory Evermore proclaim.

Butterscotch Bubble Loaf

Butterscotch Bubble Loaf

Prep Time: 20 minutes
Servings: 10-12

Ingredients:

24 Rhodes™ Dinner Rolls, thawed but still cold
1/2 box butterscotch or vanilla pudding mix, non-instant
1/2 cup pecans, chopped
1/2 cup brown sugar
1/2 cup butter or margarine

Directions:

Thaw rolls until soft (about 2 hours at room temperature). Spray bundt pan. Cut dinner rolls in half and dip in dry pudding mix. Arrange rolls in pan, alternately arranging and sprinkling pecans. Sprinkle remaining pudding mix over the top. Combine brown sugar and butter. Heat together until butter is melted and a syrup is formed (microwave about 1 1/2 minutes). Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise until double in size or even with top of bundt pan. Carefully remove wrap. Bake at 350°F for 30-35 minutes. Cover with foil the last 15 minutes of baking. Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.

Christmas Morning Breakfast

Mountain Man Breakfast

1/2 lb bacon (or pre-cooked sausage)
Med onion
2 lb. bag of hash brown potatoes
1/2 pound of grated cheddar
1 dozen eggs
Small jar of salsa (optional)

The following requires 6-9 bottom coals and 12 -15 top coals: (I put mine in the oven at 350)

Pre-heat 12" Dutch Oven. Slice bacon and onion into small pieces and brown in the bottom of the DO until onions are clear. Stir in the hash brown potatoes and cover; remove cover and stir occasionally to brown and heat potatoes (15-20 minutes) Scramble the eggs in a separate container and pour the mixture over the hash browns. Cover and cook until eggs start to set. (10 - 15 minutes)

Sprinkle grated cheese over egg mixture, cover and continue heating until eggs are completely set and cheese is melted. Optional: cover cheese/egg mixture with a small jar (~ 1 cup) of SALSA. Cover and cook for an additional 3-5 minutes. Slice and server like quiche. (Real men don't eat quiche but I sure get lots of requests to cook up the Mountain Man.) Cooking times will vary with the weather and your state of awake but its almost impossible to screw up.
Serves 6.

Thanksgiving

We enjoyed a wonderful buffet dinner on Thanksgiving at the Mandalay Bay! All you can eat crab legs. Oh the joy....

I am so thankful for my wonderful family and all the blessings we enjoy:)

Lemon-Glazed Poppy Seed Bread

Lemon-Glazed Poppy Seed Bread

1 1/4 c milk
1/3 c vegetable oil
1 egg
1 tea. vanilla
1 tea. rum flavoring (optional)
2 1/2 c flour
1 c sugar
1/4 c poppy seeds
3 tea. baking powder
1 tea. salt
1/2 c powdered sugar
1 T lemon juice

Preheat oven to 350 degrees. Grease bottoms only of 1 large or 2 small loaf pans. In a small bowl combine milk, oil, egg, vanilla, and rum flavoring. In a seperate bowl, combine flour, sugar, poppy seeds, baking powder, and salt. Add liquid ingredients to dry ingredients and stir 30 seconds. Pour batter into pans. Bake for 50-60 minutes (25-30 minutes for small pans.) Loosen sides of loaf from pan with a sharp knife; remove from pan. Combine powdered sugar and lemon juice in a small bowl and drizzle over bread while still warm. Cool completely before slicing. Makes 1 large loaf or 2 small loaves.
(Taken from Lion House Christmas book)

Yummy Bajio Pork Salad

Bajio Pork Salad

Prepared by Bajio Operations Director, Bonnie El Halta www.bajiogrill.com Ingredients: Pork 3 lbs of pork roast cut into baseball sized pieces 2 quarts of water 4 cups sliced white onions ¼ cup of salt 1 cup of sugar Boil pork until tender (approximately 2 hours on a medium simmer) Marinade Simmer together the following ingredients for 1 hour 4 cups enchilada sauce 1 cup dark sugar 2 cups soda water 1 pkg taco seasoning of choice Cook pork until tender. Drain pork and shred with a fork, keeping the pork in the original cooking pot. Pour hot marinade over shredded pork. Keep warm. Prepare salad with the following ingredients: Shredded lettuce Diced tomatoes Fresh cilantro For family style, place salad ingredients in a large bowl. Top with warm pork. Add cilantro and lime as garnish. Add a Ranch Style dressing as desired. Pork Quesadilla Using the pork recipe above: Heat large 14” tortillas. Sprinkle with cheese. Add the pork. Fold over the tortilla and cut into wedges.

Canning Dried Beans

Sort through the beans first and get rid of discolored and yucky ones. Be on the lookout for little rocks as well. Rinse. Quart jars need 1 cup dry beans, 1 tsp salt and boiling water to within 1/2 inch of top. Pints need 2/3 cup dry beans, 1/2 tsp salt and boiling water to within 1/2 inch of top. Process both sizes for 90 minutes at pressure for your altitude. Contact your local extension office if you are not sure what pressure to use.

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My new favorite site! and more recipies

http://www.picnik.com/app#/home/welcome

Fresh Peach Pie (This is the Lion House recipe)

1 baked 9 inch pie crust
3 cups water
1 cup sugar
1 pkg. Peach flavored gelatin
3 Tbsp. Cornstarch
4 Cups sliced peaches

In a medium saucepan, bring water and sugar to a boil. Mix cornstarch and gelatin together; gradually add to the boiling mixture. Cook over medium-high heat, stirring constantly for 5 minutes or until mixture is clear and thickened slightly remove from heat. Let stand at room temperature until cool and thickened like a heavy syrup. (Or refrigerate stirring often so it doesn't set up too much) Pour over fresh peaches and fold together gently. Mound mixture in baked pic shell. Chill for at least 2 hours before serving. Top with a dollop whipped cream if desired.

Benihana's Fried Rice
1 c uncooked rice
5 T butter
1 c chopped onion
1 c chopped carrots
2/3 c chopped scallions
3 T sesame seeds
5 eggs
5 T soy sauce
salt & pepper

Cook rice according to package directions. In a large skillet melt butter. Add onions, carrots and scallions. Saute until carrots are translucent. Set aside. Heat oven to 350 degrees. Place sesame seeds in a shallow pan. Bake until golden brown (10 to 15 min.) shaking pan occasionally for even color. Lightly grease another skillet. Beat eggs. Pour into hot skillet. Cook as you would scrambled eggs. Combine rice, vegetables, sesame seeds and eggs. Add soy sauce. Stir. Salt and pepper to taste.

Fried Noodles
Cooked spaghetti noodles
Wasabi teriaki sauce (from Costco)
Chopped green onions
Shredded carrots
Brown sugar
Oil for frying

Saute onions and carrots in oil. Add noodles, fry, and coat with oil. Add Wasabi Teriaki sauce combined with brown sugar.

Sweet and Sour Chicken
6 or 7 chicken breasts cut in bite size pieces
1 box Tempura mix (mix as directed on box)
Green pepper cut into small chunks
1 can pineapple tidbits (drained)
1 bottle sweet and sour sauce (bought at the grocery store)
Oil

Dredge chicken in tempura mix and fry in oil. Steam green pepper until soft. Add sweet and sour sauce to cooked chicken and add pineapple and green pepper. Serve with rice and noodles.

Gardener Village

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Cranberry salsa with a kick

Cranberry Salsa

1 pkg. fresh cranberries
fresh cilantro (to taste)
1 jalepeno (you'll have to figure out for yourself how hot you want it. I take out the seeds.)
3 green onions
1/4 tsp cumin
1/2-3/4 c. sugar (to taste)

Put all ingredients in food processor and chop up. Pour over 2 blocks of cream cheese. Use various crackers to dip (I like wheat thins).

(Thanks Cindi)

Greatest cranberry sauce

1 pkg. cranberries (12 oz)
3 apples pealed and cored
3 cups sugar
2 oranges peeled and chopped
1/2 cup crushed pineapple, drain and reserve juices (do not use fresh -- it will keep the jello from setting up)
1 tub frozen strawberries (15oz), thawed
1 small package raspberry jello
1/2 cup chopped pecans

Grind cranberries and apples in a food processor or blender, add sugar. Dissolve jello in one cup of boiling pineapple juice. Add to cranberry mixture. Let sit for 3 hours or more. Add oranges, pineapple, strawberries, and pecans.

Thanks Susan Woodruff!!

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Another Carmel Apple Cake

Cake
1/2	cup butter or margarine
1/4	cup whipping cream
1	cup packed brown sugar
1/2	cup chopped pecans
2	large cooking apples, peeled, cored and thinly sliced (about 2 1/3 cups)
1	box Betty Crocker® SuperMoist® yellow cake mix
1 1/4	cups water
1/3	cup vegetable oil
3	eggs
1/4	teaspoon apple pie spice
Topping
2/3	cup Betty Crocker® Whipped fluffy white frosting (from 12-oz container)
1/2	cup frozen (thawed) whipped topping
	Caramel topping, if desired

1.	Heat oven to 350°F. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9-inch pan. Sprinkle with pecans; top with sliced apples.
2.	In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture.
3.	Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.
4.	In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping.

Confectioners White Chocolate Frosting - ABC 4.com - Salt Lake City, Utah News

Confectioners White Chocolate Frosting

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Carmel Apple Cake (Delicious)

Prep Time:

15 min

Total Time:

1 hr 45 min

Makes:

16 servings

What You Need!

1 pkg. (2-layer size) yellow cake mix

1 pkg. (3.4 oz.) JELL-O Vanilla or French Vanilla Flavor Instant Pudding

1 cup water

4 eggs

1/3 cup oil

3 Granny Smith apples (1 lb.), peeled, coarsely chopped

20 KRAFT Caramels

3 Tbsp. milk

Make It!

HEAT oven to 350ºF

GREASE and flour 12-cup fluted tube pan or 10-inch tube pan. Beat first 5 ingredients in large bowl with mixer on low speed until blended. Beat on high speed 2 min. Stir in apples. Pour into prepared pan.

BAKE 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from side of pan; invert onto wire rack. Gently remove pan. Cool cake completely. Transfer to plate.

MICROWAVE caramels and milk in microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. until blended. Cool 10 min. or until slightly thickened. Drizzle over cake.

Sweet Salsa

15 c diced tomatoes
4 c chopped red peppers (can use green peppers)
3 c chopped onions
3 fresh jalapeno peppers including the seeds
2 c white vinegar
3 c canned jalapeno slices (chopped)
1-2 can sliced olives (drained)
1-2 can sweet corn (drained)
5-6 garlic cloves chopped
2 pkgs. knox gelatin
4-5 c sugar
2 cans tomato paste

Mix all ingredients in large pot and simmer until somewhat thick (1-2 hours). Pour in hot mason jars and process in water bath for 10 minutes.