December 22 - The Carefree Gourmet
Christmas Treats
by Joyce McCombs

I received an early Christmas present the other day from Loretta (thank you again!) called the Taste of Home Holiday and Celebrations Cookbook 2005. I’ve had my nose in it ever since and came up with some great ideas that should save you some time during the next couple of weeks. I make no apologies for using some of the “instant” type products like tubes of biscuits or rolls of cookie dough, either. I don’t use them all the time, and they are on sale so often over the holidays that I think the expense is justified by the time saved.

I keep thinking there should be an extra week tucked in between December 15 and 25, but nobody ever listens to me! I hope you take time to truly enjoy your holidays and these “carefree” treat ideas to share with family and friends. And don’t forget, Dr. Joyce recommends you tuck away a couple nibbles for yourself to enjoy while you watch a classic Christmas movie or three – my preferred prescription for rest and relaxation!

Artichoke Ranch Squares
These remind me of the famous Parmesan Artichoke Dip that I keep hoping to find at holiday gatherings (Janine – are you listening?). They look nice enough to serve as a first course for a fancy sit down dinner, but I won’t tell if you gobble them down while you stay up late playing board games in your PJ’s.

Preheat oven to 375 and spray a cookie sheet with no stick.
Two tubes refrigerated crescent rolls
One 14 ounce can water packed artichoke hearts, drained and chopped
1 cup shredded mozzarella cheese
3/4 cup Parmesan cheese
3/4 cup bottled ranch salad dressing
Unroll the dough onto cookie sheet and lightly press out perforations to make one smooth sheet. Bake at 375 for 8 to 10 minutes until lightly browned. Let cool five minutes.
While crust bakes, combine the remaining ingredients. Spread evenly over cooked crust and return to oven for 15 minutes until cheese melts and crust is golden brown. Cut into squares. Serve warm.

Crunchy Onion Sticks
Perfect snack for the football watching crew and best enjoyed warm. I’m thinking they’d go good with a big mug of soup, too.
2 eggs, lightly beaten
2 tablespoons butter, melted
1 teaspoon flour
1/2 teaspoon garlic salt
1/4 teaspoon onion salt
Two (2.8 ounce) cans French fried onions, crushed
1 tube crescent rolls

Combine the first six ingredients. Place crushed onions in separate shallow bowl or pie plate. Separate crescent dough into four rectangles, press and seal perforations. Cut each rectangle into 8 strips. Dip each strip into egg mixture, and then roll in onions. Place 2 inches apart on lightly sprayed baking sheet. Bake at 375 for 10 - 12 minutes until golden brown. Immediately remove from sheets and serve warm.

Time Saver Truffles
Five dozen goodies that pack a big chocolate punch, and get better as they ripen in the refrigerator, if you can wait that long!
One 8 ounce package cream cheese, softened
3 cups powdered sugar
Twelve one ounce squares semisweet chocolate
1 1/2 teaspoons vanilla
3/4 cup flaked coconut, cocoa powder or finely ground nuts

Beat cream cheese until light and fluffy and then gradually add powdered sugar half a cup at a time, mixing well after each addition. In microwave safe bowl, melt chocolate in twenty second increments, and stir until smooth. Add chocolate and vanilla to cream cheese mixture and mix until evenly colored. Refrigerate for one hour. Shape into one inch balls (use a melon balls scoop) and roll in coconut or ground nuts. Store in airtight container in refrigerator. Makes 5 dozen.

Mint Sandwich Cookies
Good to know about when you’ve foolishly volunteered to bring something to a potluck and have no time to start from scratch. Be assured these TASTE from scratch though, and I won’t tell on you!
1 tube 18 ounces refrigerated sugar cookie dough softened
1/4 cup flour
1/8 teaspoon peppermint extract
1/3 cup sugar
40 chocolate covered thin mints

Beat cookie dough flour and extract until blended, then roll into half in balls. Place 2 inches apart on greased cookie sheet. Coat bottom of glass with butter then dip in sugar and flatten cookies to 1/4 inch thick, dipping in additional sugar as needed. Bake cookies at 350 for 7 to 9 minutes. Carefully remove one cookie from baking sheet and immediately place mint on bottom of cookie. Place another on top, pressing lightly. Repeat with remaining cookies and mints.

Lemon Tart
If there are lemons involved, I am wildly in favor of whatever it is. This tart couldn’t be easier to put together, and if you don’t have a spring form pan, just use a nine inch pie pan instead. Don’t leave out the grated peel in the crust – it makes all the difference. And don’t sprinkle the tart with powdered sugar until it’s completely cool as it tends to melt and disappear if the tart is too warm.
Combine in food processor until mixture forms a ball
1 cup flour
1/3 cup powdered sugar
1/2 cup ground almonds
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1/2 cup cold butter
Press onto bottom and upsides of greased 9 inch spring form pan with removable bottom.
In blender, combine
3 eggs
1/4 cup fresh lemon juice
1 tablespoon grated orange peel
Blend on high until very smooth. Add:
1/4 cup butter melted and blend again until smooth.
Pour filling over crust and bake at 350 for 30 minutes until center is almost set. Cool on wire rack. Just before serving, sprinkle top lightly with powdered sugar.

Celebration Soup
What’s to celebrate? Several things: After a little effort to put together, this soup takes care of itself nicely for hours in your crock pot. One bowl will fill up even the hungriest skier or hockey player or wood chopper. And amazingly enough, little kids will happily slurp it up and ask for more; even if they think onions are icky, especially if you let them sprinkle the bacon on top. Try one of those jars of real bacon pieces (look by the croutons and salad dressing). It’s easier, saves you a skillet to wash and is less expensive.

One 24 ounce package frozen shredded hash browns
One small yellow onion, finely chopped
1/2 cup butter, melted
4 cups milk
1 can condensed cream of chicken soup
1 cup shredded cheddar cheese
1/2 teaspoon garlic salt
Cooked crumbled bacon
Cook and stir the hash browns and onion in the butter in a large saucepan or Dutch oven over medium low heat for ten minutes. Stir in the milk, soup, cheese, and garlic salt. Cook uncovered for 20 minutes until potatoes are tender. Transfer to crock pot set on low if desired. Garnish each serving with bacon. Makes about 8 servings.

Sweet n’ Spicy Meatballs
Another special treat for the crock pot and one of the few meatball recipes I have that doesn’t disintegrate in the sauce. As long as you’re messing up the kitchen, make a double batch and freeze one. Just put the meatballs on a cookie sheet in the freezer for a couple hours until firm, and then seal in a zip top bag until you need them. Thaw, add sauce and go!
2 pounds bulk hot pork sausage
1 egg, lightly beaten
1 cup packed brown sugar
1 cup red wine vinegar
1 cup ketchup
1 tablespoon soy sauce
1 teaspoon ground ginger

Combine sausage and egg in large bowl. Shape into one inch balls and place on greased cookie sheet. Bake at 400 for 20 minutes until well browned. Shake the pan once to evenly brown. Meanwhile, in saucepan combine the rest of the ingredients and bring to a boil. Reduce heat and simmer uncovered until sugar is completely dissolved and sauce thickens slightly. Transfer meatballs to crock pot and cover with sauce, stirring gently to coat. Cover and keep warm until serving. Makes about four dozen.

Hot Fudge Sauce
A jar of this luscious sauce and a basket of fixings for banana splits makes a dandy gift for neighbors - don’t forget the cherries, nuts, and whipped cream.
One 11.5 ounce package milk chocolate chips
Four one ounce squares unsweetened chocolate
1 cup butter, cubed
2 cans sweetened condensed milk
1/3 cup evaporated milk
Combine chips, squares and butter in large saucepan over low heat until melted, stirring occasionally. Gradually stir in condensed milk and evaporated mil, and heat through. Store leftovers in refrigerator. Makes 5 1/2 cups

Apple Walnut Slaw
Here’s a little break from the landslide of holiday sweets that can threaten to overcome your taste buds this time of year. I like Granny Smith apples and I use light mayo for the dressing, since the buttermilk is already so rich. Goes good with a leftover turkey or ham sandwich and the carrots help it stay crisp.
6 cups shredded cabbage
1 1/2 cups shredded carrots
1 cup coarsely chopped walnuts
3/4 cup raisins
1/3 cup finely chopped red onion
3/4 cup mayonnaise
3/4 cup buttermilk
4 tablespoons sugar
4 1/2 teaspoons lemon juice
3/4 teaspoon salt
1/4 teaspoon pepper
2 medium tart apples, diced
Combine cabbage, carrots, walnuts, raisins and onions in large bowl and set aside. In small bowl, combine everything else except the apples and mix well. Pour over cabbage mixture and toss to coat. Gently fold in apples. Cover and refrigerate until serving.
Best wishes to all the CG readers for a Merry Christmas and a wonderful New Year!

  

Index to Carefree Gourmet Articles

Sourdough Sensations June 29, 2007

Kitty Treats June 29, 2007

Dog Treats April 20, 2007

Sandwich Plan March 23, 2007

Carefree Wacky Ingredients March 8, 2007

Homestead Hearth January 25, 2007

Carefree Cooking 101 January 11, 2007

Holiday Punch December 23, 2006

Holiday Treats December 12, 2006

Thanksgiving II November 20, 2006

Standby Favorites October 16, 2006

Cabbage October 11, 2006

Apples September 22, 2006

Kids Cook July 6, 2006

Wacky Tips June 8, 2006

Graduation May 11, 2006

African Cuisine April 13, 2006

A Bit of Irish March 23, 2006

Crazy for Carrots March 9, 2006

February Vacation February 23, 2006

Easy Budget January 12, 2006

Christmas Treats December 22, 2005

Sweet Surprises December 8, 2005

Turkey Times  November 22, 2005

Grand Champions - Part 2 - October 13, 2005

Janet Boyer September 22, 2005

Grand Champions September 5, 2005

Blueberries  August 12, 2005

Halibut and Zukes July 28, 2005

Orange Juice July 14, 2005

Happy Birthday June 30, 2005

Honey June 9, 2005

Picnic Dishes May 26, 2005

Celebration Salads May 12, 2005

Kraft Foods April 21, 2005

Shrimp April 7, 2005

Carry on Airline snacks March 25, 2005

Sandwiches March 10, 2005

Back from Vacation February 24, 2005

Super Bowl Snack Attack  January 14, 2005

Ginger Snaps December 29, 2004

Christmas Memories - December 12, 2004

Thanksgiving November 23, 2004

Glen and Meat  October 29, 2004

Blueberry Pie Champion  September 30, 2004

Fair Winners  September 2, 2004

Glen's Knives June 11, 2004

Aunt Aggie Tells All... May 13, 2004

Crazy About Catsup April 29, 2004

Carefree Clearance Special April 8, 2004

Seattle Adventure March 26, 2004

Vegas, part 2 March 12, 2004

Vegas Wind February 12, 2004

Casserole Bonanza January 11, 2004

No Fuss Dishes  December 19, 2003

Fake and Bake Christmas  December 11, 2003