Author: nancy

Pork Roast with Sauerkraut in Crockpot

Here is an easy favorite recipe that my Mom used to make. You can put it on early in the morning and forget about it the rest of the day.

Ingredients

  • 1 pork loin or pork shoulder roast
  • 1 large can sauerkraut
  • 2 Tablespoons caraway seeds

Directions
Slice 5 cuts into top of the roast and place in crockpot. Add sauerkraut, stuffing some into cuts. Sprinkle with caraway seeds. Cook on low 10 to 12 hours.

Poco Pepper Snacks

With New Year’s coming up, it is time for some good appetizers. Here is a favorite recipe of mine. These can be made ahead and frozen until ready to use.

Ingredients

  • 1 3 ounce package cream cheese, softened
  • 1/2 cup cheddar cheese, shredded
  • 2 Tablespoons green chilies, chopped
  • 2 Tablespoons green olives, chopped
  • 1 Tablespoon onion, minced
  • 5 drops hot pepper sauce
  • 1 can crescent rolls

Directions
Combine cream cheese, cheddar cheese, green chilies, green olives, minced onion and pepper sauce. Divide crescent rolls into 4 rectangles. Spread mixture on the rectangles. Roll each rectangle in jelly roll style and cut into 10 slices. Bake @ 400 degrees on cookie sheets for 12 minutes.

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Merry Christmas from Nani’s Cranny

Skiers French Toast

Here is an easy favorite make ahead recipe that is perfect for Christmas morning. Not sure how it got it’s name, but a day of skiing might be needed to work off this satisfying breakfast.

Ingredients

  • 2 Tablespoons corn syrup (light or dark)
  • 1/2 cup butter
  • 1 cup brown sugar
  • 1 loaf unsliced white bread, crusts removed
  • 5 eggs
  • 1 1/2 cups milk
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt

Directions
Combine syrup, butter and brown sugar in a small pan and simmer until syrupy. Pour over bottom of a 9×13 inch casserole dish. Slice bread into 12 to 16 slices and place over sugar/butter mixture in dish. In a bowl, beat together eggs, milk, vanilla and salt and pour over the bread. Cover dish and refrigerate overnight. Bake @ 350 degrees for 45 minutes and serve hot.

Loaded Mashed Potatoes

<Loaded Mashed Potatoes Loaded Mashed Potatoes[/caption]This favorite recipe is a delicious variation of plain mashed potatoes. It can easily be made ahead and reheated. Beats that last minute mashing!

Ingredients

  • 4 pounds medium baking potatoes
  • 1 cup milk
  • 12 ounce container (1 1/2 cups) French onion dip
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup Asiago cheese
  • 1/4 cup crumbled cooked bacon

Directions
Peel potatoes and cut into eighths. Place in large saucepan, cover with water and bring to a boil over high heat. Reduce heat to low, cover and simmer for 15 minutes or until tender. Drain and return to saucepan. Using a potato masher, mash potatoes with milk. Blend in dip, salt and pepper. Place potato mixture in shallow 2 quart baking dish. Sprinkle with cheese and bacon. Heat @ 350 degrees for 20 minutes or until hot.

Whipped Cream Horseradish Sauce Served with Ham

Are you making a ham for the Holidays? Try this favorite recipe of mine for a special sauce to serve along with it. It is easy, special and good.

Ingredients

  • 1/2 pint whipping cream, whipped stiff
  • 1 teaspoon sugar
  • 3 ounces bottled horseradish

Directions
Beat whipping cream until stiff, add sugar. Stir in horseradish. Put in serving dish and chill. Serve on the side with ham.

Old Fashioned Fruitcake

Fruit Cake is a joke among many and I agree that there are a lot of really bad fruitcakes out there. This is a favorite recipe from my Mom’s collection and this is a really, really good fruitcake. She used to make it every Christmas and we all looked forward to it. She would actually make it at the beginning of the month and keep it moist by wrapping it in cheesecloth that was soaked in wine. She would check it frequently and rewet the cheesecloth when it dried out. The recipe calls for liquor, but she always used some type of sweet wine. Try this fruitcake, you won’t be disappointed.

Ingredients

  • 1 pound vanilla wafers, rolled fine
  • 1 pound raisins
  • 1 quart nuts, she used pecans and walnuts
  • 1 can sweetened condensed milk
  • 1 pound candied fruits and dates
  • 1 Tablespoon liquor

Directions

Mix all of the ingredients and mix in the 1 Tablespoon of liquor. Line the bottom of one large loaf pan or 2 small loaf pans with wax paper. Refrigerate overnight. The next day remove cake from pans and wrap in cheesecloth that has been soaked in wine or liquor. Keep in refrigerator. If cheesecloth dries out, add more liquor. Keeps indefinitely.

Pecan Squares

Pecans
Pecans
Pecan pie is one of my favorite desserts. This favorite recipe is almost as good as pie. The best thing about bars is that you can cut them small and sample them all!

Ingredients

  • 3 cups flour
  • 1/2 cup sugar
  • 1 cup butter, softened
  • 1/2 teaspoon salt
  • 4 eggs
  • 1 1/2 cup light or dark corn syrup
  • 1 1/2 cup sugar
  • 3 Tablespoons butter, melted
  • 1 1/2 teaspoon vanilla
  • 2 1/2 cups pecans, chopped


Directons
In a large mixing bowl blend together flour, 1 1/2 cup sugar, 1 cup butter and salt until mixture resembles coarse crumbs. Press firmly and evenly into a greased 15x10x1 inch baking pan. Bake @ 350 degrees for 20 minutes. Meanwhile in another bowl combine eggs, syrup, sugar, melted butter and vanilla. Stir in pecans. Spread evenly over hot crust. Bake at 350 degrees for 25 minutes or until set. Cool and cut into bars.

Best Ever Scones

My friend Carol is an excellent cook. Eating at her house is always a treat and any recipe she gives me soon becomes a family favorite recipe. This is her scone recipe that she claims is the “best ever”. Hers are delicious. To be honest, mine never turn our quite as good as hers. It must be technique. She loves to serve hers with clotted cream, which is wonderful.

Ingredients

  • 2 1/4 cups unsifted flour
  • 1/2 cup sugar
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves (available@ [ad#Myspice Hyperlink])
  • 1/4 cup butter
  • 1 cup heavy cream
  • 3/4 cup currants or craisins

Directions
Combine flour, sugar, baking powder, salt and cloves. Mix well. Add butter and blend for a coarse meal look. Reserve 2 teaspoon cream, add remaining cream and currants and mix lightly with a fork. Knead dough 5 to 6 times. Cut dough in half. Roll each half into a circle at least 1/2 inch thick. Brush with reserved cream and sprinkle with sugar. Cut into wedges. Bake 15 to 18 minutes @ 325 degrees.

Carol’s Hints

  • Always use butter and heavy cream.
  • Take frozen butter and grate with a grater into the dry ingredients.

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