Get Your Wassail Here

Christmas time is upon us. Yes, it's that time of the year already, it amazes me how quickly it comes each year.

Time for shopping for our loved ones, holiday baking for our co-workers and neighbors, trimming the tree, plugging in all the lights to see which ones work and which don’t, Christmas cards, table centerpieces made of holly, greenery and cranberries, choosing the perfect wine to accompany the perfectly planned out Christmas dinner and all the laughter and joy around the Christmas tree opening gifts and treasures. What isn’t there to love about Christmas!

I’ve been busy decorating our house since right before Thanksgiving. Yes, I’m one of those people that like to get a jump start on Christmas decorating. But, before you judge - let me explain.

I put out 10 trees (all with themes), plus outside decorations- so that takes a lot of time. My goal each year is to have the house decorated by Dec 1 and have Christmas cards mailed out the first week of December. Both of which I accomplished this year! Thank goodness. After I get all of that done I can kick back and relax.

I always think how pretty our house looks with all the trees, stockings, lights and other décor – until I go to Silver Dollar City (SDC). Then I see real work at its best during the holidays.

My husband and I took a getaway this past weekend to Branson to “see the lights” and stay at my most favorite place in the world – Chateau on the Lake. SDC always gets us in the holiday spirit with the hot wassail, beautifully decorated trees, holiday music and Christmas parade (which is every night at 7pm). Plus, I always get great ideas for next year’s Christmas trees from walking through the Christmas ornament shop at SDC.

So, in honor of our trip to SDC or “Steal Your Dollar Holler,” as my husband likes to call it – I’m posting a Hot Wassail recipe I know you will all love!

Wassail is a mulled cider type drink that is a holiday tradition in many countries. This hot, spiced punch is most popular at Christmas. It usually contains fruit juices, cinnamon, cloves and other spices.

McConnell Holiday Wassail
1 qt. apple juice
1 qt. orange juice
2 c. cranberry juice
2 tsp. lemon juice
3 T. honey
1 cup sugar
4 cloves
3-4 cinnamon sticks
8 whole allspice
Navel Orange Slices

Combine all ingredients in listed order to your crockpot, at least a 4 quart crock. Cook on low setting for about 4 hours or until heated to desired temperature. You may also cook it on high initially for an hour and reduce the heat to save time. This reheats well for 3 days, plus your entire house will smell like Christmas – what gets better than that!

Fair Food

County and state fairs are my favorite times of the year. Usually beginning Late May and ending early September, these fairs are what agriculture is all about.

Many youngsters get their first real taste of healthy competition in showing in competing in their county fair events. From raising the prize-winning show heifer, to selling their hogs, or even entering flowers and vegetables in the fair, many young children learn about all the fun events and pleasures at their local county fairs.

Ag youth are an important part of carrying on the agriculture traditions their parent and even grandparents work in. County and state fairs are a vital part of these traditions.

I grew up showing cattle at fairs, entering fruits and vegetables that I grew in the garden at the local contests and enjoying the great fair food. Every year at the Missouri State Fair there are three things I must do: 1.) Catch up with old friends that show at the fair, 2.) Get a big ole glass of lemonade and 3.) Eat a corn dog.

So, today to celebrate county and state fairs across the country, I’m sharing some old fashioned fair recipes. I am also including a recipe that I got from Silver Dollar City for their Deep-fried Oreos.

This year get out to your local fair and enjoy the wonders of the fair.

County Fair Lemonade
8 lemons
1 cup sugar
10 ice cubes

Bring lemons to room temp.

Roll lemons, then slice and half and squeeze into a gallon container. Toss lemon rinds into a container. Pour sugar over rinds and let sit for 30 minutes. Add ice cubes and enough water to fill container. Stir and serve. Add more sugar if desired.

State Fair Corn Dogs
½ cup yellow corn meal
½ cup flour
1 T. sugar
1 tsp. dry mustard
1 tsp. baking powder
A pinch of salt
½ cup milk
1 whole egg, lightly beaten
1 T. melted butter
6 skewers
6 hot dogs
Vegetable oil

Mix corn meal, flour, sugar, dry mustard, baking powder and salt in bowl. Add the milk, beaten egg and butter. Mix well.

Place hot dogs on skewers and dig each hotdog in the batter, making sure you coat it well. I like to coat a couple of times.

Deep fry for about 2 minutes and until the corn dogs are golden brown. Drain on paper towel and let cool.

Cotton Candy Cookies
3 egg whites, stiffly beaten
2 T. granulated fructose
2 tsp. orange oil
1 tsp orange rind, grated

Beat granulated fructose, orange oil and rind into the stiff egg whites. Drop onto lightly greased cookie sheets. Bake at 325 degrees for 8 to 10 minutes. Remove from pan immediately before cooling.

Deep-fried Oreos
1 cup of pancake mix, buttermilk if you have it
¾ cup ice water
1 quart vegetable oil
14 Oreo cookies
Powdered sugar

Freeze cookies for three hours.

Heat oil in a heavy 3 quart saucepan.

While oil is heating up, lay out a cookie sheet with paper towels for draining. In a medium bowl mix water and pancake mix completely.

As soon as batter is smooth, dip each cookie, one at a time. Place coated cookie in oil and cook until golden brown. Dust with powdered sugar.

40 Years of Marriage

Boy is it a cold and rainy day in Mid-Mo. I woke up late last night to rain and it was still raining when I left for work today.

It’s that time of the year I guess. Rain, sleet, snow, high winds and lots of holiday traveling through it all.

Speaking of traveling, my husband and I are taking a ride down to southern Missouri Friday. This Saturday my sister-in-laws, Audrey and Kara, me and my husband and my brothers will be hosting a “surprise” 40th Anniversary party for my parents.

I can mention this on my blog because my parent’s do not have the internet (they aren’t very computer savvy, nor do they care if they ever are). So, I can mention this surprise to all of you.

About 4 months ago I began making plans with my siblings on hosting a party to celebrate our parent’s marriage of 40 years, which I think is a HUGE accomplishment. Can you imagine: 40 years! I can’t. They experiences they must have had together, raising and teaching 3 children, watching those children grow up, become their own person and then those children having their own children. WOW! That’s all I have to say. I just hope that I will have a marriage as strong and loving as my folks.

Back to the party. I made the initiations, which read:

On November 27, 1966 a very special
couple said, “I Do.”
Now forty years later their hearts are
full of happy past memories
and bright future hopes.
Our family warmly invites you to join us
for a night celebrating 40 years of
marriage between our parents

Janith Lou
&
David L Baldwin Jr.

We will be hosting a
“surprise” anniversary party on
November 18, 2006
at 6:00 P.M. at the
Lions Club Community Building
in Ava, Missouri.

The invites were printed on vellum paper and on the back of the invites, I tied a wedding photo of my folks. Needless, to say the invites were as “classy” as both of my parents.

To get my parent’s to come to their “surprise” party I also made a “fake” invitation, which invited my folks and their children to attend two of their friend’s 50th wedding anniversary. Same date and place, just arriving 30 minutes later than the original party for them.

Everything is a go for the party this weekend. We are decorating the entire place in fall décor with pumpkins, Indiana corn (from my garden), straw bails, gourds, leaves, wonderful smelling candles and tons of fall color with ribbons, flowers, tablecloths, candle holders and everything else you could imagine.

Their anniversary cake is being made by one of my sister-in-law’s mother. The cake will be adorned with fall colored leaves and a classic white color.

The menu includes: Croissant sandwiches (which we had catered in), chili (my brother Dave is making this), lettuce and pasta salads (my sister in laws are bringing these), Mexican Layered Dip (my cousin Lana is providing), Deviled Eggs (my Aunt Norma is making), Fruit Tray and Dip (from my Aunt Pat), punch, soda, Missouri wines, Champaign, whiskey, beer……I need to stop.

For my part of the food, I am making Melting Moment cookies, Chocolate Zucchini Breads, a Cheesy Potato Casserole, a few cream cheese dips for cookies and fruit and Pomegranate Punch.
We are expecting 96 people as of today. Besides hosting the party, my siblings and I also had Dogwood Video put together an anniversary video for my parents. I organized more than 200 photos, beginning with my parent’s growing up years, their wedding, honeymoon, the births of all three children and so on. Also on the video are video clips from each of our own families. We rented a big screen tv to play the video for them at the party.

It will be a very joyous occasion and I’ll be sure to post photos from the party next week. So, be looking for them.

I’ve got three very simple recipes from more of my co-workers today. A simple Oven Steak Supper is perfect for this time of the year, since grilling season is kinda over. Julie brought in these wonderful oatmeal bars the other for me to nibble on and Georgia has a great recipe for more holiday cooking.

Oven Steak Supper
by Susan Phillips

1 ½ lbs. round steak
1 envelop dry soup mix
6 carrots (quartered)
2 stalks celery (halved)
4 medium potatoes (halved)
2 T. butter
½ tsp. salt

Place meat in center of 3-ft. length of foil. Sprinkle meat with soup mix; cover with vegetables; dot with butter and sprinkle with salt. Fold foil and secure to hold juices. Place on baking sheet; bake for 1 ½ hours at 375 degrees.

Dark Chocolate Oatmeal Bars
By Julie Harker

Oatmeal Mixture:
2 c. packed brown sugar
1 c. butter, softened
2 eggs
1 t. vanilla
1 and 1/2 c. unbleached white flour
1 c. whole wheat flour
1 t. baking soda
1/2 t. salt
2 and 1/2 c. whole oats
1/4 c. water (optional)

Chocolate mixture:

1 pkg. dark chocolate chips
1 c. sweetened condensed milk
2 T. butter
1 t. vanilla
1/2 t. salt
1 c. chopped pecans

Oatmeal Mixture: Mix brown sugar, butter, eggs and vanilla in large bowl. Stir in flours, baking soda, salt and oats. Stir in water if too dry. Reserve 1/3 of mixture for topping. Press the rest into the bottom of a 13 x9 pan.

Chocolate Mixture: Melt in pan over low heat the chocolate chips, condensed milk, and butter, stirring constantly. Remove from heat and stir in vanilla, salt and nuts.
Spread over oat base. Top with clumps of reserved oatmeal mixture.

Bake 25 to 30 minutes at 350, 'til top is browned. Don't overbake. Let cool then cut into bars.

Pecan Pie Bars
by Georgia Munsterman

4 oz. cream cheese (softened)
1 cup of butter (softened)
1 ½ cups flour

Mix top 3 ingredients until blended. Spread on cookie covering bottom.

Mix:
1 egg slightly beaten
1 cup firmly packed brown sugar
1 cup chopped pecans
1 tsp. vanilla

Spread on top of dough
Bake 25-30 minutes
Drizzle w/ chocolate almond bark.

It's Drink Time

It's time to bring out those drink recipes!

I've become a huge fan of collecting drink recipes recently I had to pass along these to you. This winter punch from Beth is wonderful for any large winter party you may be throwing or warm things up with this hot drink from Susan. I love making this at home because of how wonderful the house smells with all the fragrance throughout the air. And for those party hardy people....some adult beverages to indulge in.

Enjoy!

Coffee Chocolate Punch
by Beth Schoeneberg

½ C Instant coffee
2 C Hot water
1 C Sugar
1 Gallon milk
½ Gallon chocolate ice cream
½ Gallon vanilla ice cream

In saucepan combine coffee, water and sugar. Bring to boil over medium heat, stirring frequently. Remove from heat; cool and pour into punch bowl; stir in mil. Add ice creams; stir until smooth. Serves 50

Wassail
by Susan Phillips

6 c. apple cider
24 oz. pineapple juice
1/3 c. lemon juice
½ c. honey
6 cinnamon sticks
Oranges (cut into slices)

Simmer all ingredients on stove. Put an orange slice and cinnamon stick in each cup.

2 Mai Tai Recipes
from Sara's Kitchen

1 ounce light rum
1 ounce gold rum
1/2 ounce orange curacao

1/2 ounce Orgeat (Almond Syrup)

1/2 ounce fresh lime juice

1 ounce dark rum (optional)

Shake all but the dark rum with ice. Strain into old fashioned glass. Top with the dark rum. Garnish with a sprig of mint.

1 ounce aged Jamaican rum

1 ounce Martinique rum

1/2 ounce Curaçao

1 1/2 ounces fresh lime juice

1/4 ounce orgeat syrup

1/4 ounce rock candy syrup

Shake well and serve in a double old-fashioned glass filled with crushed ice. Garnish with spent lime shell and mint sprig.

Hot Chocolate with Mint

from Sara's Kitchen

Serves 4-6

1/4 cup chilled heavy cream

4 Tbs. sugar

3 Tbs. Dutch process cocoa powder

4 cups milk

4 oz. semisweet chocolate, chopped, plus 1/2 oz., shaved

1/2 tsp. peppermint extract

In a bowl, beat the cream and 1 Tbs. of the sugar until soft peaks form. Cover the whipped cream and refrigerate until ready to serve. In a small, heavy saucepan, combine the remaining 3 Tbs. sugar and the cocoa. Gradually whisk in the milk. Place over medium heat and bring to a simmer, whisking frequently. Add the chopped chocolate and whisk until melted and smooth. Stir in the peppermint extract. Divide the hot chocolate among warmed mugs. Top each with a dollop of the whipped cream. Sprinkle with the shaved chocolate and serve immediately.

Irish Coffee

from Sara's Kitchen

Serves 4

8 tsp. sugar, or to taste

1/2 cup whiskey

2 cups hot brewed coffee, or as needed

1/2 cup heavy cream, lightly beaten to form soft peaks

Place 2 tsp. sugar in each of 4 mugs. Add 2 Tbs. whiskey to each mug, then fill with coffee. Hold a spoon, rounded side up, over each mug and slowly pour the cream over the spoon, floating it on top of the coffee.

Tis the Season

Happy November 1st!

I can’t believe it’s already that time of the year. I was just thinking this morning how fast this year has flown by. We are now in the season of turkey, pumpkin pie, cranberry sauce, stuffing, presents, mistletoe and family gatherings.

This is truly a wonderful time of the year.

To celebrate I’ve included some recipes that I just came across in my recent Paula Deen magazine and I’m planning on making both for my parent’s upcoming surprise 40th Anniversary Party. I’ve been planning this party with my brothers and their wives for the past four months and we are only three weeks away from the big night. We are expecting over 60 guests, so we will have a lot of cooking to do.

I thought these would be great recipes to pass on with the upcoming holidays because I know everyone is planning what they will be serving at dinners and parties.

Cheesy Shrimp Dip
By Paula Deen
Makes 10 to 12 servings

1/4 cup (1/2 stick) butter
2/3 cup chopped red bell pepper
1 pound medium fresh shrimp, peeled, deveined, and coarsely chopped
1/3 cup sliced green onion
1 cup sour cream
1 cup shredded Parmesan cheese
1 cup shredded mozzarella cheese
1/2 cup mayonnaise
Assorted Crackers

Preheat oven to 350°F.
In a medium skillet, melt butter over medium heat. Add red bell pepper, and cook 3 minutes. Stir in shrimp and green onion; cook 3 to 4 minutes, or until shrimp are firm and pink. Stir in sour cream, cheeses, and mayonnaise. Spoon mixture into a 2-quart baking dish. Bake 30 to 35 minutes, or until lightly browned and bubbly. Serve with assorted crackers.

Pomegranate Punch
By Paula Deen
Makes about 7 quarts

2 (32-ounce) bottles pomegranate juice
1 quart orange juice
2 (2-liter) bottles lemon-lime carbonated beverage
Fresh orange slices (optional)

In a large container, combine pomegranate juice and orange juice. Stir in carbonated beverage just before serving. Garnish with fresh orange slices, if desired.

Reminder: Paula's Party premiers tonight

Reminder to everyone: Tonight is the premier of Paula’s new primetime show…Paula’s Party, so you better be sure to tune in. Tonight on Food Network at 9:00 PM Central time for a full hour of recipes and laughs with the one and only Paula.

And since I started yet another blog post with Paula….I’m going to pass along a few more of my favorite recipes from Paula. This Southern Comfort is one of my favorites….and with the lovely Lemonade Ice Ring that goes along with it…it will make any party a hit!

Also, I’ve included her recipe for Garlic Cheese Biscuits! Oh, my these are absolutely sinful…..because you won’t want to leave one left on the plate. My husband thinks they are better than the ones the Red Lobster serves…and he asks me to make them at least once a week.

Until next week…Keep your hands floured and your ovens warm!

Southern Comfort Punch
From Paula Deen

1 large can frozen orange juice concentrate
1 can frozen banana daiquiri mix
3/4 cup lemon juice
1 1/2 liter ginger ale
1 5th bottle whiskey, or to taste
Lemonade Ice Ring, recipe follows

In a large punch bowl, combine orange juice concentrate, banana daiquiri mix and lemon juice. Stir to blend. Slowly add ginger ale. Remove excess foam with a spoon and stir in Southern Comfort. Add lemonade ice ring.

Lemonade Ice Ring:
2 lemons, sliced round
1 orange, sliced round
2 limes, sliced round
1 small jar maraschino cherries
1 quart lemonade
1 sprig mint, optional

In a round mold, place some sliced lemons, oranges and lime rings in the bottom. Place cherries in the center of the orange rings. Slowly add lemonade just to cover. Freeze. Remove mold from freezer and add more fruit and mint leaves. Slowly fill with lemonade and freeze again. Place frozen ice ring in punch.

Garlic Cheese Biscuits
From Paula Deen

1 1/4 cups biscuit mix
1/2 cup grated sharp Cheddar
1/2 cup water ( I use milk instead...gives the biscuits a more rich flavor)

Garlic Butter:
1/2 stick unsalted butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon dried parsley flakes

(I mix in the garlic powder, salt and parsley myself...and then just melt the same amount of butter and brush the biscuits with just the butter after I pull them out of hte oven.)

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Combine the biscuit mix and cheese in a small bowl. Add the water and stir just until combined. The dough will be slightly moist. Drop the dough by tablespoonfuls onto the prepared baking sheet. Bake for about 10 minutes, until the biscuits are firm and beginning to brown. While the biscuits are baking, make the garlic butter. In a small bowl, combine the butter, garlic powder, salt, and parsley flakes. Mix well. As soon as you bring the biscuits from the oven, brush them with the garlic butter using a pastry brush.

A Drink from Sammy

My father has recently been dabbling in being a bartender. Christmas he made special drinks for everyone and we all enjoyed them, although there were a couple that were not so good.

His favorite to mix though is this Sammy Hagar drink. This drink is strong, so watch out how many you have or you might stumbling to your bed early.



Sammy Hagar Waborita

Yield: 1 drink

2 shots Cabo Wabo tequila
1-ounce fresh lime juice
1-ounce Cointreau Splash of Grand Marnier

Combine all of the ingredients in a shaker with ice. Shake several times, strain and pour into a salt-rimmed margarita or martini glass.