Set the table with your favorite things, Maybe it was your mothers fine china and crystal, or paper plates and plastic cups. Memories are the important part. For us it was family. My mother had a special creamer, sugar container and a gravy boat that we saw every Thanksgiving and Yule/Christmas. For the kids it meant food, fun and family whenever those items came out of the cupboard. I still have those things, plus my grandmother's (on my father's side) Teapot from England. So for me it was bringing together both sides of my divided family and adding to it, my husband's family customs. This is an alternative to the traditional meal spread, maybe an office party or a party with friends. It works as well on a beach or by a pool, as it does in a warm house fireplace blazing. Since the recipes have spirits, it is for an adult party. This is also designed so it can be a buffet type or served in courses.
Add A drink and you have a get together everyone will remember.
Dinner Menu Includes
Adult Chocolate Chip Cheesecake Dip
Tequila Chipotle Shrimp appetizer
Yule Cris-Mouse Salad with Maple Salad Dressing
Tequila Lime Turkey with mexi-ranch dressing
Coconut Turkey Fingers with Honey Apricot dipping sauce
Turkey Almond Casserole
Sweet Potato Balls
Butternut Squash Pierogi
Marinated Scallops wrapped in bacon
Then add a drink or two and desserts and you have it. Now lets get started
Marinated Scallops wrapped in bacon
3/4 cup maple syrup
1/4 cup low sodium soy sauce
1 tablespoon Dijon mustard
12 large sea scallops, halved
12 slices smoked bacon, halved
24 toothpicks
2 tablespoons brown sugar
Stir together maple syrup, soy sauce, and Dijon mustard in a bowl until smooth. Add the scallops, and toss to coat. Cover bowl with plastic wrap, and marinate at least one hour.
Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with a sheet of aluminum foil.
Arrange bacon pieces on baking sheet so they do not overlap. Bake in preheated oven until some of the grease has rendered out of the bacon; the bacon should still be very soft and pliable, about 8 minutes. Remove bacon from the baking sheet and pat with paper towels to remove excess grease. Drain or wipe grease from the baking sheet.
Wrap each scallop piece with a piece of bacon, and secure with a toothpick. Place onto baking sheet. Sprinkle the scallops with brown sugar.
Bake in preheated oven until the scallops are opaque and the bacon is crisp, 10 to 15 minutes, turning once.
Adult Chocolate Chip Cheesecake Dip
1/2 cup Raisins
1 tablespoon Brandy
2 cup Cream Cheese; Softened
1/2 cup Whipping Cream
cinnamon for dusting
1/2 teaspoons Vanilla Extract
1/4 cup Dark Brown Sugar
1 teaspoon Cinnamon; Ground
1/2 cup Mini Chocolate Chips
Mix the raisins and brandy (making sure all the raisins are coated) and let soak for 15 minutes. In another bowl, beat the cream cheese and whipping cream until well blended and smooth. Add the vanilla, mixing well. Blend in the brown sugar and cinnamon. Mix in the "slushed" raisins and chocolate chips, blending well. Garnish with a light dusting of cinnamon. Serve at room temperature.
DIPPERS: Graham Crackers, Honeydew Melon, Strawberries,
Peaches, Dried Fruit, Pound Cake Cubes
Tequila Chipotle Shrimp appetizer
An easy appetizer to make for your next party!!!!
Cook Time: 3
Prep Time: 10
2- canned chipotle chiles in adobo
3- 4 -tablespoons tequila
2- tablespoons fresh lime juice
1- tablespoon ketchup
1- tablespoon adobo sauce from the chipotle can
1- clove garlic chopped
2- teaspoons light brown sugar
1/4- teaspoon salt
1 -pound about 20 -25 medium shrimp shelled and deveined
1- tablespoon olive oil
In a small food processor , combine the chipotles, tequila, lime juice, ketchup, adobo, garlic, brown sugar and salt process until smooth. Put the shrimp in a nonreactive bowl, pour the mixture over them and marinate at room temperture for 30 minutes. Transfer the shrimp to a strainer, letting any excess marinade drip back into the bowl reserve the marinade. Set a heavy skillet over high heat and heat until very hot add the oil and swirl to coat the skillet. Add the shrimp and cook tossinf and stirring just until cooked through but still moist about 2 minutes. Transfer to a serving dish add the marinade to the pan and bring to a boil scraping the pan often cook 15 seconds longer. Pour the sauce over the shrimp and serve immediately
Tequila Lime Turkey
The Applebee's chain has many top-selling dishes and this one rumored to be from "Applepbees for TEQUILA LIME CHICKEN" is downright awesome....tangy from the marinade with creamy southwestern-style dressing, and tops it all off with a melted cheese. You can have this sit on a bed of crispy corn chips or make it more like the restaurant with some home made tortilla strips. Now you can try it for Yule as a Turkey dish. Besides I quit Applebees because of the way they treat their employees with this past election.
Marinade
1 cup water
1/3 cup teriyaki sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon mesquite liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon tequila
4 Turkey fillets from one turkey breast (or 4chicken breast fillets )
Mexi-Ranch Dressing
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
2 teaspoons minced tomato
1 1/2 teaspoons white vinegar
1 teaspoon minced canned jalapeno slices (nacho slices)
1 teaspoon minced onion
1/4 teaspoon dried parsley
1/4 teaspoon Tabasco pepper sauce
1/8 teaspoon salt
1/8 teaspoon dried dill weed
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon chili powder
dash garlic powder
dash ground black pepper
1 cup shredded cheddar/monterey jack cheese blend
2 cups crumbled corn chips
Prepare marinade by combining marinade ingredients in a medium bowl. Add the chicken to the bowl, cover and chill for no more than 4 hours. Make the mexi-ranch dressing by combining all of the ingredients in a medium bowl. Mix well until smooth, then cover dressing and chill it until needed. When you are ready to prepare the entree, preheat the oven to high broil. Also, preheat your barbecue or indoor grill to high heat. When the grill is hot cook the marinated chicken breasts for 3 to 5 minutes per side, or until they're done. Arrange the cooked chicken in a baking pan. Spread a layer of mexi-ranch dressing over each piece of chicken (you'll have plenty left over), followed by 1/4 cup of the shredded cheese blend. Broil the chicken for 2 to 3 minutes, or just until the cheese has melted. Spread a bed of 1/2 cup of the tortilla strips or crumbled corn chips on each of four plates. Slide a chicken breast onto the chips on each plate and serve with your choice of rice, and pico de gallo, or salsa.
Coconut Turkey Fingers
Use the second Turkey breast with this recipe.
1 cup BAKER'S ANGEL FLAKE Coconut
1/2 cup flour
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
1-1/2 lb. boneless skinless turkey breast, cut into 1-inch strips
1 egg, lightly beaten
1/3 cup butter or margarine, melted
PREHEAT oven to 400°F. Mix coconut, flour, salt, pepper and garlic
powder in medium bowl. Dip turkey strips in egg, then coat with
coconut mixture.
PLACE in 15x10x1-inch baking pan. Drizzle with butter.
BAKE 25 minutes or until turkey is browned and cooked through,
turning after 15 minutes. Serve with Apricot Dipping Sauce if desired
Good served with this dipping sauce recipe below
honey-apricot dipping sauce
1 cup honey
3/4 cup apricot preserves
1/3 cup cold water
Turkey Almond Casserole
This is a wonderful way to use the leg and back rib meat, plus it gives an added dish for company to enjoy.
Ever find yourself with a house full of guests after a holiday, this casserole of turkey, mushrooms, water chestnuts, and almonds is delicious and elegant—and makes good use of leftover cooked turkey.
1/4 cup (1/2 stick) butter
1/4 cup all-purpose white flour
1 cup chicken broth
3/4 cup milk
2 tablespoons sherry
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups cubed cooked turkey or chicken
1 can (4 ounces) sliced mushrooms, drained
1 can (8 ounces) sliced water chestnuts, drained
2/3 cup slivered or whole almonds
1 medium-size onion, minced
paprika
Preheat the oven to 350 degrees F. In a medium-size saucepan, melt the butter over low heat. Blend in the flour. Cook until smooth and bubbly, stirring constantly. Stir in the broth and milk. Heat to boiling, reduce the heat, and simmer until thick. Remove from the heat and stir in the sherry, salt, and pepper.
In a 2-quart baking dish, spread half the turkey. Top with the mushrooms, water chestnuts, almonds, and onion. Arrange the remaining turkey on top. Cover with the sauce. Sprinkle with the paprika and bake for about 45 minutes or until heated through.
Sweet Potato Balls
16 ounces cream cheese
1 stick (1/2 cup) real butter
1 teaspoon vanilla extract
3 tablespoons brown sugar
3/4 cup confectioners' sugar
1 cup chopped peanuts
1/2 cup peanut butter chips
1/2 cup chopped peanut butter cups
½ cup chocolate chips
Soften cream cheese and butter. Beat well, then cream in brown sugar and confectioners' sugar. Add vanilla extract. Fold in peanut butter chips. Fold in candy. Refrigerate in a bowl for 3 hours.
Form into a ball, then roll in chopped peanuts.
Butternut Squash Pierogi
Granted I came from a family that pieogi's were never served or eaten. It was a wonderful addition that came with my Husband's up bringing. They always served potato and cheese pierogi's. But I just had to switch it up a little with a take off of a recipe we both loved, butternut enchilada.
1 medium butternut squash
1 -8 Oz pack cream cheese.
2 tbs turbine sugar
1 tsp cinnamon
1/8 tsp ginger
1 -8 oz container all natural salsa
Cut the squash in half and take out the seeds. Bake the squash in the oven on 350 F until done about 45 minutes. Scoop out the insides and place in fridge to cool. You should have about 2 1/2 cups squash. Once cool drain off any water. Put a cream cheese in a medium bowl. microwave for 1 minute. remove and cream together with the squash. Add the spices. Set a side.
Pierogi Dough
2 cups flour, plus extra for kneading and rolling dough
1/2 teaspoon salt
1 large egg
1/2 cup sour cream, plus extra to serve with the pierogi
1/4 cup butter, softened and cut into small pieces
butter
To prepare the pierogi dough, mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Each batch of dough makes about 12-15 pierogies, depending on size.
Prepare the Pierogies
Roll the pierogi dough on a floured board or countertop until 1/8" thick. Cut circles of dough (2" for small pierogies and 3-3 1/2" for large pierogies) with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork.
Yule Cris-Mouse Salad with Maple Salad Dressing
Leaf lettuce
fresh spinach
Snow peas
1 Yellow pepper, sliced and the slices cut into thirds
Crasins
1/2 cup walnuts
1/2 of a 8 oz package, Button Mushrooms, sliced
1 red onion, halfed and that half sliced (save other half)
Yule Cris-mouse recipe below.
Wash and dry the veggies and mix the greens. cut and put on the rest of the veggies, cover and put in fridge until time to serve.
Yule Cris-Mice
1 cup shreded mild cheddar cheese
1/2 cup cheese spread (any type)
1 pk parsley sprigs
black sesame seeds
Mix the cheeses at room temperature until mixed well. put in fridge for 30 minutes. Take out cooled cheese mix and divide into balls about 1 1/2 inch wide. Taper one side to create a mouse nose. Put on two eyes (sesame seeds) and attach a stem from the parsley as the tail.
To serve either line the salad bowl with cris mouses, serve the Cris-mice on a bed of parsley, or serve up the salad on individual plates and put 2-3 Cris-mice on each plate.
Maple Salad Dressing
You will love this maple salad dressing. Celebrating the great taste of maple with the wonderful crunch of walnuts just screams Winter celebrations to me.
½ Cup real maple syrup
½ Cup Vinegar
½ Cup Salad Oil
1/3 Cup Catsup
2 tsp. Salt
1 Onion (diceded)
1 tablespoon Brown sugar
Combine all ingredients. Blend well. Keep the maple dressing refrigerated until serving time. Makes about 2 cups salad dressing. Will Keep 1 week.
And for those with no desire to experience new, here is a ranch dressing recipes also
Buttermilk Ranch Dressing
* 5 tablespoons buttermilk
* 1/4 cup mayonnaise
* 1/4 cup sour cream
* 1 tablespoon freshly squeezed lemon juice
* 2 tablespoons green onion tops
* 1 teaspoon minced garlic
* 1/4 teaspoon finely grated lemon zest
* 1/4 teaspoon salt
* 1/4 teaspoon white pepper
* 1/4 teaspoon Creole Seasoning
Whisk all together and chill until serving. Has a short shelf life of 3-4 days.
This was by Karlyn Rayne
Roll the pierogi dough on a floured board or countertop until 1/8" thick. Cut circles of dough (2" for small pierogies and 3-3 1/2" for large pierogies) with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork.
Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry. After that you can f=reeze them or if ready create this dish.
To Serve.
Saute The butternut squash pierogi in butter until hot and starting to brown a little. Take off burner add a table of honey to the pan dripping after removing the pieogis to a serving plate. pour over pierogi and dust with cinnamon sugar before serving.
Yule Cris-Mouse Salad with Maple Salad Dressing
Leaf lettuce
fresh spinach
Snow peas
1 Yellow pepper, sliced and the slices cut into thirds
Crasins
1/2 cup walnuts
1/2 of a 8 oz package, Button Mushrooms, sliced
1 red onion, halfed and that half sliced (save other half)
Yule Cris-mouse recipe below.
Wash and dry the veggies and mix the greens. cut and put on the rest of the veggies, cover and put in fridge until time to serve.
Yule Cris-Mice
1 cup shreded mild cheddar cheese
1/2 cup cheese spread (any type)
1 pk parsley sprigs
black sesame seeds
Mix the cheeses at room temperature until mixed well. put in fridge for 30 minutes. Take out cooled cheese mix and divide into balls about 1 1/2 inch wide. Taper one side to create a mouse nose. Put on two eyes (sesame seeds) and attach a stem from the parsley as the tail.
To serve either line the salad bowl with cris mouses, serve the Cris-mice on a bed of parsley, or serve up the salad on individual plates and put 2-3 Cris-mice on each plate.
Maple Salad Dressing
You will love this maple salad dressing. Celebrating the great taste of maple with the wonderful crunch of walnuts just screams Winter celebrations to me.
½ Cup real maple syrup
½ Cup Vinegar
½ Cup Salad Oil
1/3 Cup Catsup
2 tsp. Salt
1 Onion (diceded)
1 tablespoon Brown sugar
Combine all ingredients. Blend well. Keep the maple dressing refrigerated until serving time. Makes about 2 cups salad dressing. Will Keep 1 week.
And for those with no desire to experience new, here is a ranch dressing recipes also
Buttermilk Ranch Dressing
* 5 tablespoons buttermilk
* 1/4 cup mayonnaise
* 1/4 cup sour cream
* 1 tablespoon freshly squeezed lemon juice
* 2 tablespoons green onion tops
* 1 teaspoon minced garlic
* 1/4 teaspoon finely grated lemon zest
* 1/4 teaspoon salt
* 1/4 teaspoon white pepper
* 1/4 teaspoon Creole Seasoning
Whisk all together and chill until serving. Has a short shelf life of 3-4 days.
This was by Karlyn Rayne
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