Superbowl Potluck Recipes

We don't normally attend Superbowl parties, but in the spirit of celebration we always try to have fun food that night at our house and invite our teens friends to stop by if they don't have plans. If you are going to be with family and friends that night you might need a good potluck dish. Let's face it, we can never have too many potluck recipes:) The following are easy and delicious.

Taco Beef Soup

Ingredients:
2 pounds lean ground chuck or round
1 cup sweet onion, diced
4 cups beef broth
2 14 1/2 ounce cans pureed crushed tomatoes
1 4 ounce can chopped green chiles
2 15 ounce cans pinto beans, rinsed and drained
1 tsp. chili powder
1/2 tsp. salt
1 tsp. ground black pepper
2 tsp. ground cumin
1 tsp. garlic powder
1/2 tsp. dried oregano

Toppings:
Sour cream
sliced green onions
salsa
shredded cheese
sliced jalapenos
tortilla chips, or strips

Brown the ground beef with the onions. Drain grease if there is any. Combine all of the other ingredients except for toppings. Bring to a boil in a large pan, then simmer for about 30 minutes. Serve with toppings.

Notes: to bring to a potluck, transfer to a crock pot after simmering. Plug in when you arrive, and keep it on low, stirring occasionally. Place the toppings next to the soup in small bowls, or put them in a divided platter such as ones used for relish trays. Check with hostess to see if he/she has bowls. If not, bring disposable bowls and spoons.

Black Bean and Corn Salsa

Ingredients:
1 15 oz. can black beans, rinsed and drained
1 11 oz. can corn, drained
1 tsp. minced jalapeno pepper, seeds removed
2 medium tomatoes, diced
1 green bell pepper, seeded and diced
1/3 cup chopped fresh cilantro, discard stems
1/4 cup minced red onion
1/4 cup fresh lime juice
1 tsp. salt
tortilla chips

Combine all ingredients except the chips. Cover and chill for at least two hours. Serve with chips.

Cheddar Beer Bread

Ingredients:
3 cups self-rising flour
2 tablespoons granulated sugar
12 fluid ounces beer, room temperature
3/4 cup shredded sharp Cheddar cheese
6 tablespoons butter, melted

Preheat oven to 350 degrees F. Lightly butter a 9x5 inch loaf pan. In a large bowl, stir together flour, sugar, beer, and cheese. Place batter into the prepared loaf pan, spreading the batter evenly. Drizzle the melted butter on top of the dough.Bake 50 to 60 minutes, until a toothpick inserted comes out clean.

Notes: I sometimes add a tsp. of garlic powder to the melted butter before drizzling on the dough.

Sausage and Bean Dip

Ingredients:
1 16 ounce package spicy breakfast or Italian sausage
1 (16 ounce) can refried beans
1/2 cup salsa
3/4 cup shredded sharp Cheddar cheese
1 tomato, diced
1/4 cup sliced green onions
Tortilla chips

Brown the sausage, breaking up while cooking. Drain grease. Combine the sausage, beans and salsa. Spread over bottom of 9-inch pie plate or casserole dish. Top with the cheese. Bake at 400 degrees F for 15 minutes or until hot and melty. Top with the tomatoes and green onions. Serve with tortilla chips.

Classic Spinach Dip

Ingredients:
1 package (10 oz.) frozen chopped spinach, cooked, cooled and squeezed dry
1 container (16 oz.) light sour cream
1 cup light mayonnaise
1 package Knorr® Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained and chopped
3 green onions, chopped
Optional: 1/4 tsp. cayenne pepper

Combine all ingredients and chill about 2 hours. Serve with bagel or pita chips. I also like serving with bagels cut into 1 inch pieces. This is the classic recipe from Knorr, but I lightened it a bit. The cayenne adds a little extra zip.

On OFL we have recipes for hot dips that work great for potlucks:
http://oldfashionedliving.com/hotdips.html

~Brenda

Holiday Countdown: Party Food!

Every Christmas Eve we set up a small buffet with party food, and spend the night playing board games and listening to Christmas music with our kids. As they've gotten older (they are now 18, 17 and 11) I've been able to expand their tastes with different foods rather than the standard popcorn shrimp and chicken, chips and dip. BBQ meatballs and anything taco related is also a big hit, but here are a few other recipes I thought I'd share today.

Hot Crab Dip

Ingredients:

8 ounce cream cheese

2 tbsp. sour cream

6 1/2 ounces crab meat (canned or cooked fresh)

2 tbsp. prepared horseradish

2 tbsp. fresh minced parsley

1 tsp. fresh minced dill

Blend the above and place in a small baking dish. Bake at 350 F. for 20 minutes. Serve warm with crackers.

Savory Dill Dip

1 cup mayonnaise, light or regular

1 cup sour cream, light or regular

1 1/2 tsp. seasoning salt (like Lawry's)

1 tsp. dried dill weed

1 tsp. minced dried onion

3 tsp. Tabasco sauce

3/4 tsp. Worcestershire sauce

1/2 tsp. garlic powder

Blend all of the ingredients together, and chill for about 4 hours or overnight. Serve with crackers and raw vegetables.

Polynesian Meatballs

1 pound ground beef

1 pound ground pork sausage

1 1/2 cups quick rice

1 egg, beaten

1/2 medium sweet onion, minced

1 tsp. baking powder

1/2 tsp. salt

1 tsp. ground black pepper

1 tbsp. soy sauce

Mix all ingredients together. Shape into 2 inch meatballs. Arrange in shallow pan sprayed with pan spray. Bake in preheated oven at 350 degrees F. for 20 minutes. Turn 2-3 times while baking. Drain any fat. Makes 75-80 meatballs.

Sauce for Meatballs

20 ounce can pineapple chunks *see note

2 1/2 tbsp. cornstarch

1 green pepper, seeded and chopped

1/3 cup brown sugar

3 tbsp. soy sauce

Place all ingredients in saucepan and cook on medium heat until it thickened. Place the meatballs in a crock pot and pour over the sauce. Heat on low until heated through and ready to serve.

Artichoke Squares

Ingredients:

2 (6 ounce jars) marinated artichokes, drained-liquid reserved

1/2 medium sweet onion, minced

4 large eggs

6 saltine crackers, crushed

1/4 tsp. salt

1/2 tsp. ground black pepper

1/2 tsp. oregano

2 cups finely shredded sharp Cheddar cheese

2 tbsp. freshly minced celery

Preheat oven to 325 F. Pat the artichokes dry with paper towel. Drizzle some of the reserved oil from the artichoke jars into a pan. Heat and saute the onion until softened and slightly caramelized. Chop the artichokes. In a medium bowl beat the eggs, crushed crackers and seasonings. Stir in the cheese, artichokes and onion. Pour into a 7x11 baking sheet. Bake at 325 F. for 30 minutes or until set. Cool and cut into squares to serve.

Italian Sausage Bread

Ingredients:

1 loaf frozen white bread, thawed

1 pound cooked hot or mild Italian sausage

2 eggs, beaten separately

2 cups Italian blend shredded cheese (or Mozzarella)

Parmesan cheese

Roll the thawed bread dough into a rectangle. Drain the cooked, cooled sausage with one egg. Spread on the bread dough evenly. Top with the shredded cheese. Roll up the dough slowly in jelly roll fashion from one end to the other. Carefully place on a greased cookie sheet. Brush with the other beaten egg on the top of the roll and sprinkle with Parmesan cheese. Bake at 350 degrees F. for 20 minutes. Cool, then slice and move to a platter for servings.

Notes: You can also make this with the edition of pepperoni. If you like olives they can be added also. Add these ingredients to the cooled sausage before the egg is mixed in. I also like to brush with garlic butter when it comes out of the oven.

On OFL we have recipes for herb appetizers that are delicious too:

http://oldfashionedliving.com/holidays/appetizers2.html

~Brenda

Three Easy Chopped Steak Meals

We often have from one to three extra teens at our house any day of the week, and especially on weekends. This week I'll be sharing meals on the blog that are fairly easy and inexpensive to fix when extra people are at the table. Below are the meals I will be sharing:

1. Today: Chopped/Cubed Steak

2. Tuesday: Homemade Pizza

3. Thursday: Chicken and Dumplings

Chopped steak, also known as cubed steak in some areas, is usually the least expensive of the cuts of steak. It's low in fat and very easy to cook with. The first method of cooking chopped steak that I'd like to share is grilling, which is the easiest and quickest. Figure on one to two steaks per person if they are about the size of a hamburger patty. My teen boys and husband eat two each, while my daughter and I eat one each. When buying the chopped steaks always buy a 2-3 extra and if they aren't eaten at the meal they can be warmed up the next day for steak sandwiches or salad.

Grilled Chopped Steak

Ingredients:

1 to 2 steaks per person

Seasoning Salt

Adobo Seasoning

Season each steak on one side with the seasoning salt, and the other with the Adobo seasoning. Place on the grill, cooking five minutes on each side. At this point you can remove the thinner or smaller steaks, and continue cooking any that may need to grill longer. It's important not to overcook this type of steak or it will toughen. When done remove from grill and allow to sit in a platter for 5 minutes or so before serving. Note: if you can't find Adobo seasoning use a little bit of chili powder and garlic powder in it's place.

Pan Fried Chopped Steak

Ingredients:

1-2 steaks per person

Seasoning Salt

Cajun Seasoning

Season the steaks with seasoning, and place in a large skillet that has been sprayed with pan spray. Cook on one side until the steak is browned well, then turn over. At this point the cooking time varies depending on how done each person desires the steak. Sometimes the steaks create quite a bit of liquid. Remove most of this to a bowl when it builds up, and set aside. After the steaks have finished cooking remove them to a platter. Toss in a can of mushrooms that have been drained into the same skillet. Cook til they are heated through, add the steak broth, and cook it down for a couple minutes until it thickens slightly. This can be served over the steaks or on the side. Onions can also be added with the mushrooms before stirring in the broth.

Chopped Steak with Mushrooms

Ingredients:

1-2 chopped steaks per person

Seasoning Salt

ground black pepper

1 can mushroom soup

Season the steaks with the seasoning salt and place in a pan that has been sprayed with pan spray, or a very small amount of oil can be added to the pan instead. Brown the steaks for 6 minutes or so on each side, removing any juices that are in the pan. While the steaks are cooking place the soup into a bowl, adding 1/2 cup of the juices from the pan. Whisk this together well. After the steaks have been cooked on each side pour the soup over the steaks. Turn the stove down and simmer the steaks for about ten minutes. Remove the steaks from the pan, and spoon some of the soup over them on a platter before serving.

Notes on Side Dishes: I serve all three of these with garlic bread, baked potatoes and salad or a vegetable.

~Brenda

Cooking for A Crowd: 16th Birthday Party

This weekend we are having a 16th birthday party for my middle kid. My in laws came over and brought two nephews, so for two nights we have 4 extra people, plus Saturday evening is the party which we're guessing will have between 15-20 teenagers. All week I got ready for the party but I also realized I had to cook for the four extra people starting Friday night. Today I'm sharing our menu for the weekend, and the party.

Friday evening dinner:
Grilled Brats and hotdogs
Skillet Fried Potatoes
Lemonade and Soda

Recipe: Skillet Fried Potatoes

Ingredients:
1/2 Vidalia Onion, sliced thinly
10-12 fairly small red potatoes
Oil
salt and pepper

Wash and scrub potatoes, prick with a fork. Place them in the microwave so they don't touch. Set it on the setting for one potato. Check with a fork to see if any are done. Remove the ones that are, and continue to cook the ones left on the setting for one potato. Remove and cut in half to cool slightly. While cooling start to saute the onion in the skillet. Cut the potatoes into chunks and add to the pan. Stir them quite often til all are browned. Season with salt and pepper. Serve warm.

Saturday Breakfast:
Cereal
Toast
Milk
Coffee

Saturday Lunch:
Deli Meat
Bread: White & Rye
Mustard and Mayonnaise
2 bags of chips
Soda Pop

Party (Starts at 6 p.m.)
Nacho Cheese- large 6 pound, 11 ounce can
Taco Meat
Tortilla Chips
Refried Beans (16 ounces)
Salsa and Hot Sauces
Sour Cream
Peppers
Hot Pork Rinds
Grilled Hotdogs with buns
Baked Beans w/Sausage
Half Sheet Cake

Notes: I've had three evening parties/bonfires for teens now, and they all have went really well. They love nachos, and they love sweets. I always have two bags of marshmallows for them to roast over the fire if they wish, and plenty of canned pop on ice.

Taco Meat: I used about 4 pounds of ground chuck, browned and drained, then mixed in two packets of Taco Bell Seasoning and 1 1/2 cups of water. I cooked it for about ten minutes more after browning earlier. I cooled it and stored it in the refrigerator until the party. I will warm up a bowl of it at a time since I'm not sure how much they will use.

Refried Beans: Remove from can, add a little hot sauce and heat up in the microwave for 3-4 minutes. Stir and serve.

Nacho Cheese: I put this in a crock pot for about 2 hours, then turn it off and put in a ladle for guests to serve themselves.

Cake: I ordered a half sheet cake, then found out afterwards that one of the moms decorates cakes and made him 1/4 sheet cake. She sent it over the day of the party. Lesson: Teens never tell you everything when it comes to plans or messages from parents, so prepare for it.

Recipe: Baked Beans with Sausage

Ingredients:
2 28 ounce cans homestyle baked beans, any variety
1 pound hot sausage
1/2 Vidalia onion

Brown the sausage til no longer pink. Remove with a slotted spoon to a casserole dish or baking pan. Saute the onion til soft in the same pan with the sausage grease. Remove again with slotted spoon. Add to the casserole, then add the two cans of beans. Stir gently til mixed. Cover and either bake for a half hour or so on 350 degrees F. or microwave for 8 minutes, stir and cook 5 more. I did this because it was hot and so much was going on. You could also cook in a crockpot on low for a few hours.


Tomorrow I will blog about the party, the decorations and what it was like entertaining that many teens.

~Brenda

Enjoying Your Family Celebrations

Where man sees but withered leaves, God sees sweet flowers growing. ~Albert Laighton

Family celebrations should be about creating lasting memories with the people we love. Don't let yourself become wrapped up in the perfect menu or trying to impress everything with your entertaining skills, especially if it takes away from the enjoyment of the day. Keep several things in mind as you plan your holiday:

1. Don't do it all yourself. Ask everyone to bring a dish for the holiday table. Use this as an opportunity to make family members feel good about contributing a dessert or dish to the celebration. Try to include everyone, even teenagers who can bake a batch of cookies. I loved to bake when I was a teen, and I have a nephew who makes an awesome chocolate chip cookie.

2. Keep the food simple enough that you won't be spending the entire day in the kitchen instead of visiting with family.

3. At the celebration itself involve children of all ages in some part of preparation. This may be as simple as carrying napkins to the dining area to be put on the table, to setting the table itself. Teenagers are the perfect age for carrying food to the table, rounding up extra chairs etc.

4. If you have little ones coming for the day stop by the dollar store or somewhere else and pick up cheap coloring books or activities to keep them busy before and after dinner.

I have a couple of easy recipes for Easter celebrations:

Crock Pot Ham and Scalloped Potatoes

Ingredients:
9 medium potatoes peeled and sliced
1 small sweet onion, sliced very thin
4-5 cups chopped cooked ham *see note
1 1/2 cups grated sharp cheddar cheese
1 can cream of mushroom soup
1/2 cup milk
salt and pepper to taste
dash or two of paprika

Saute the onion until soft and set aside. Layer HALF of the ham, potatoes and sauted onions in the crock pot. Season with paprika, salt and pepper, sprinkle with half of the cheddar cheese. Start over and layer the second half of the same ingredients. Pour the soup into a bowl, add the 1/2 cup milk and mix it well with a whisk. Pour over the top of all the ingredients. Cover and cook on low for 8-10 hours or high for 4-5 hours.

Note: Any diced ham can be used. It can be leftover from a bone-in or boneless ham, you can buy it at the deli, asking for it to be sliced thickly, or you can buy the large ham slices and chop.

Creamy Jalapeno Dip

This dip can be served while everyone is waiting for dinner, or later if you need a snack.

1-2 jalapeno peppers, seeded and minced
16 ounces low fat or regular sour cream
1 package dry ranch salad dressing mix
2 tsp. garlic powder (not garlic salt)
Optional: 1-2 tbsp. fresh cilantro, minced

Place all ingredients in a blender and process until smooth. You can make this the night before or first thing in the morning. Refrigerate and serve with tortilla chips or crackers.

On OFL I have several articles I've written with more Easter tips and recipes:

A Light & Festive Easter Dinner:
http://oldfashionedliving.com/easterdinner.html

Easy Ham Recipes
http://oldfashionedliving.com/ham.html

~Brenda

Old Fashioned Holiday Entertaining

Practical Recipes for the Housewife is a hardcover book published by the Detroit Times in 1934. I picked it up along the way for my cookbook collection. I thought I would share some of the entertaining tips with you today.

Buffet Table Arrangements

The table cloth may be of damask, lace or embroidery or runners if the hostess prefers. Careful arrangement of the centerpiece, be it flowers or fruit, are its main charm. Candlesticks come next, or a candelabra may be used for the center, with flowers on either side. Candles are not used, however, before four in the afternoon.

The coffee or tea tray, or the punch bowl, are placed at the opposite ends of the table. Plates filled with sandwiches, tea cakes, etc., are arranged down each side, with the silver and china needed close by so that guests may serve themselves easily. Piles of napkins, too, must be where easily reached. Guests stand or sit at a buffet meal, as they wish.

Tips for Table Setting

Never decorate your table with ribbons. (Brenda's note: I'm not sure why!)

Pickle jars, catsup bottles and tooth picks likewise have no place on the well dressed dinner table. Pickles and sauces, if you must have them, are served in glass dishes with small serving spoons--likewise jelly or marmalade.

There was also a note that ladies no longer have to retire to the drawing room while the gentlemen smoke. All I could think of is how I make people go outside if they need to smoke, It's interesting to learn that in 1934 the ladies of the house were already taking a stand:)

~Brenda

Cooking With Herbs for the Holidays

It is the personal thoughtfulness, the warm human awareness, the reaching out of the self to one's fellow man that makes giving worthy of the Christmas spirit. ~Isabel Currier

Today I have some elegant, but easy recipes using fresh and dried herbs for the holidays.

Lemon Basil Cookies

Ingredients:
1/4 cup butter
3 ounces cream cheese
1 egg yolk
2 tablespoons dried basil
1 tablespoon lemon juice
1 tsp. lemon peel
1 package lemon cake mix
1/2 cup crushed walnuts or pecans

Mix together the butter, cheese, yolk and juice. Add the cake mix, and blend well. Stir in the nuts, peel and basil.Chill for 1/2 hour or more. Roll into small 1/2 inch balls and place on greased cookie sheet. Parchment paper works well. Flatten with a fork dipped in sugar. Bake in a preheated 350 degree oven for 10-15 minutes. Place in a pretty tin with parchment paper in between layers of cookies. A lovely gift on it's own or given in a gift basket with tea, a pretty mug and an herb recipe book.

Caramelized Onion Dip

Ingredients:
1/3 cup herb or wine vinegar
3 tablespoons honey
1 large clove garlic, or two small, minced
2 cups sweet onions, diced
1 tsp. olive oil
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup plain yogurt, low fat or nonfat
1/3 cup mayonnaise, regular or light
1/3 cup sour cream, light or regular

Heat the oil in a large skillet. Add the onion and garlic. Cover and cook on low for about 8 minutes or until soft. Watch so the garlic does not scorch. Add the vinegar, honey and pepper-stir well. Bring to a boil over medium heat, and cook for 10 minutes without the cover or until the onion is caramelized and turns a golden brown. Stir occasionally. Combine the onion mixture with remaining ingredients in a bowl. Cover and chill to develop flavors.

Marinated Mushrooms

Ingredients:
1 pound button mushrooms
1/3 cup olive oil
3 tsp. red wine vinegar
1/4 cup scallions
1 tsp. minced garlic
1 tsp. Dijon mustard
1 tsp. salt
1/2 tsp. black pepper
3 tsp. minced fresh parsley

Pack the mushrooms into a sterile glass jar. Combine the remaining ingredients with a
whisk. Pour over mushrooms and seal the jar. Chill for several hours or overnight shaking occasionally.

Parsley Butter Balls

1/2 cup butter
1 tablespoon fresh minced parsley
1/4 tsp. salt
3/4 tsp. chopped fresh basil
1 garlic clove, crushed
1/2 cup minced parsley

Cream butter until light. Blend in all ingredients except for 1/2 cup parsley. Chill until firm. Shape into small balls and roll in parsley. Place these on a pretty plate covered with cellophane or plastic wrap that has been twisted at the top and tied with raffia. Give along with a baguette or French rolls and a set of holiday or herb themed spreaders.

Can you have too many fudge recipes? Look here:
http://www.oldfashionedliving.com/fudge.html

Decorating the Christmas Table

A Christmas candle is a lovely thing; It makes no noise at all, But softly gives itself away; While quite unselfish, it grows small. ~Eva K. Logue

Today I have some easy and pretty ideas for the Christmas table and kitchen.

Cranberry Centerpiece

You'll need:
Two tray--one larger than the other by 3 inches or so
Fresh greens
Fresh cranberries
4 holiday colored/scented tea candles
Small colored glass ornaments

Place smaller tray on top of the larger tray. Spread the fresh cranberries (you can freeze them first if you wish for a shiny look) on the smaller tray. Place a tea light in each corner-nestled in the cranberries. In the middle you can place a grouping of ornaments, or a holiday figurine of some sort-even a pillar candle. On the larger tray, using the part that is around the first tray-arrange fresh greens, and a few more cranberries. This is best done right before using, and keep the greens misted and make sure they aren't touching or near the tea lights.

Inexpensive Floral Centerpiece

You'll need:
Wicker basket
Fresh greenery from your yard--boxwood, holly, pine etc.
one inexpensive holiday bouquet
doily or lace cloth of some type

Lay the doily or piece of cloth in the basket so that a nice bit of it hangs over the front of the basket. On the bottom of the basket place a piece of plastic or paper to protect the cloth from sap, etc. Cover this with the greens you collected. Take your bouquet and cut the flowers down under running water and stick in with the greens making a nice arrangement. Notes: I get these bouquets for as little as $3.99 from floral departments fresh, but you can also use silk flowers. This doesn't last long, so make it before your dinner and mist it. You can soak some floral foam and place the greens and flowers on top of that to give it some moisture.

More Simple Ideas:
Buy a bag of natural raffia and use it to tie up the napkins inserting a sprig of rosemary, lavender, sage or a fresh bay leaf. Do the same on several large pillar candles. Make place cards out of simple card stock, writing the guests name on with a gold gel pen. If you have decorative edged scissors you can cut the paper with those. Think simply...but when you are done it will look elegant.

Using raffia again, you can combine it with gold for a very elegant look. Gold apple ornaments, floral picks with gold accents, gold ball ornaments...Target has a great selection of gold accents and ornaments, and most are only $2 or so.

Decorate wreaths, candles, fill baskets with greens and gold,use gold bows on the back of chairs....use your imagination!

You can use fresh fruit to decorate platters,tables and mantles. Here are some suggestions:

-Pomegranates and kale or other leafy vegetables surrounding your main meat platter.

-Use a gold pen to write your guests names on pomegranates or dark green leaves such as magnolia greens.

-For a whimsical look try using red and green chili peppers,along with corn husks and greens in baskets, on wreaths or swags.

Try this easy simmering potpourri to scent your house during a dinner or open house:

Simmering Potpourri

Mix together:
2 broken Cinnamon sticks
4 tbsp. whole cardamom seeds
2 tbsp. whole cloves
1 tsp. ground nutmeg
1 tsp. ground ginger

Place two tablespoons of potpourri in two or more cups of water, allow to simmer or steep slowly.Be sure the water doesn't evaporate while heating. Add more if necessary.

On OFL we have tips for using fresh greens to decorate this season:
http://oldfashionedliving.com/holidays/greens.html

~Brenda

Holiday Open House Favorites

Christmas is for children. But it is for grownups too. Even if it is a headache, a chore, and nightmare, it is a period of necessary defrosting of chill and hide- bound hearts.
~Lenora Mattingly Weber


I don't know about you, but I always have gatherings to bring dishes to during the holidays-- open houses,potlucks, family dinners etc. The recipes below can all be used if you are having an open house or any one of them are great potluck dishes as well.

Cinnamon Praline Scones

Ingredients:
2 cups all-purpose flour, sifted
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons granulated sugar
5 1/2 tablespoons butter, chilled
1 extra large egg, beaten
1/2 cup heavy cream
2 tablespoons butter, melted

Filling:
1 cup pecans, finely chopped or crushed
1/2 cup dark brown sugar, packed
1/2 teaspoon cinnamon
1/4 cup sour cream

Preheat oven to 425 degrees and prepare baking sheet with parchment paper. Chop the chilled butter into small pieces. In a small bowl, stir together the flour, baking powder, salt and 2 tablespoons sugar. Using a pastry blender or your finger, cut the butter into the dry ingredients until it resembles crumbs. In a small bowl, combine the egg and cream and add to the flour mixture. Mix until just blended. Turn out the batter onto a lightly floured board and knead for 1 minute. Roll dough into a rectangle approximately 8 x 12 inches. Brush the dough with the melted butter. Combine filling ingredients and spread on the dough. Roll up, jelly-roll fashion, and seal the long seam by pinching it together lightly with your fingers. Cut the roll into twelve 1-inch thick slices. Lay slices on the baking sheet and bake for 12-15 minutes or until golden.

Hot Cranberry Franks

Ingredients:
2 pounds cocktail franks
1 can whole cranberry sauce (15 1/2 oz.)
1/3 cup soy sauce
1 1/2 tsp. ground ginger
1/2 tsp. dry mustard

Combine cranberry and soy sauce, ginger and mustard in a 2 quart saucepan. Bring to a boil; turn heat down to medium. Add franks and let simmer 20 to 25 minutes. Serve with toothpicks. This can also be transferred to a slow cooker after the boiling step. This can also be made with smoked kielbasa that is cut into round slices about 1/2 inch thick.

Cream Cheese Tarts

Ingredients:
Tart Crust:
48 graham crackers crushed
1 1/3 sticks butter, melted
6 tbsp. sugar

Tart Filling:
2 pounds cream cheese
1 cup sugar
2 eggs
1 tsp. vanilla extract

Optional toppings:
Fruit pie fillings
Drizzled chocolate, white and milk chocolate
Fresh fruit
Crushed chocolate graham cracker or Oreo crumbs

For crust: Blend all ingredients together well. Press about 1 tsp. mixture into mini muffin tins, lined with muffin papers.

For filling: Blend all ingredients together well. Place about 1 tablespoon filling over crust. Bake 10 minutes at 375 degrees. Cool and refrigerate. Before open house remove all of the tarts from the refrigerator to add toppings.

Suggested toppings:
Cherry, blueberry or lemon pie fillings-sprinkle very lightly
with confectioners' sugar after adding a small spoonful of
filling over the top of the tart.

Crushed Cookie Crumbs: Oreos, gingersnaps, vanilla wafers
or cinnamon graham crackers.

Drizzled Toppings: Melt milk or white chocolate, caramel or almond bark gently over a double boiler and drizzle with a tsp. onto each tart.

Crockpot Hot Apple Cider

Ingredients:
1 gallon apple cider or juice
12 whole cloves
3 sticks cinnamon
2 whole nutmegs
2 large pieces crystallized ginger

Place all ingredients in crockpot. Heat on high for 2 hours,and on low to keep warm until ready to serve. This makes about 20 servings. Keep another batch ready to go in the kitchen in a second crockpot or in a large pan on the stove simmering at the lowest temperature.

On OFL we have cookie exchange tips and recipes:
http://www.oldfashionedliving.com/cookie-exchange.html

Ideas for Your Holiday Table

Christmas is not in tinsel and lights and outward show. The secret lies in an inner glow. It's lighting a fire inside the heart. Good will and joy a vital part. It's higher thought and a greater plan. It's glorious dream in the soul of man. ~Wilfred A. Peterson

Today I have tips for your holiday table from some of our visitors.

I put my glass punch bowl on my glass cake stand and then I fill the bowl with blue and silver glass bulbs and around the base I put greenery with tiny silver and blue bulbs. I light the blue candles that I have placed in clear glass candle sticks on four sides. It sparkles wonderfully. For the kids table I glued different size and colored bulbs together to make a tree. Then I circled the bottom with greenery. ~Lisa A.

LIZZY'S CHRISTMAS LUNCH IDEAS
Each year we try something new with decorating the tables for Christmas lunch. The kids' table is my favorite to decorate. They get so excited when they see what awaits them each year.

There will be 8 kids and I am doing a gingerbread theme for their table. The tablecloth is red, with a white overcloth and will be sprinkled with Christmas glitter. The centrepiece is a gingerbread house we are making and 2 lolly (lollipop)trees. I have some gingerbread dolls that will grace the table and there will be a gingerbread boy or girl cookie with the child's name piped on it in icing. The cookies will sit on the white plates at each place setting. I bought some Christmas crackers that have a red and white swirly pattern on them for each place setting.

The adults table will have a white cloth with a gold and silver overcloth. The centrepiece is a silver and gold Christmas tree and beside it is two silver candle holders with white candles (they have little silver and gold stars on them). Our china is white and we'll use the crystal wine glasses (with gold bows tied on the stems) and the good silver cutlery. Each place setting will have a gold bauble with a place card attached to it. ~Lizzy

MS. JODI'S CHRISTMAS TABLE
I laid a green tablecloth on the table; and in the center placed a small white tablecloth that has Christmas plaid border. I have a centerpiece of Santa's workshop. Around the workshop are goblets with a snow scene. I filled the goblets half full of rock salt and placed a votive candle in each one. The 4 goblets are placed around the workshop. The centerpiece is round so I put red garland around the base. The place settings are my Christmas dishes and I placed the napkins with gold napkin rings in the Christmas cup on top of the saucer which sets on the dinner plate.

My dining room buffet has a lot of candles, a nativity scene placed on a round mirror piece; angels, and Christmas tea cups. My buffet area I set up in my kitchen; I use the counters, butcher block table and breakfast bar; I set candles, whimsical Christmas pieces as decorations and of course my Snowman Soup Station for everyone to enjoy. I have a small Christmas tree with nativity scene ornaments on the Breakfast bar.
~Ms. Jodi

On OFL, Mary Emma shares on capturing holiday memories:
http://www.oldfashionedliving.com/kitchen80.html