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House Of Love Christmas Pizza
Serves 8
1 cup white chocolate chips
1 cup semisweet chocolate chips
1/2 cup salted roasted peanuts
1/2 cup mini marshmallows
1/2 cup crispy rice cereal, such as Rice Crispies
1/2 cup sweetened shredded coconut
1/4 cup red candied cherries
1/4 cup green candied cherries
Coat a 10-inch pizza pan with nonstick cooking spray.
Combine 3/4 cup of the white chocolate chips with the semisweet chocolate chips in the top of a double broiler over medium heat. Cook, stirring occasionally, until the ships are melted. Stir in the peanuts, marshmallows, and cereal and pour into the prepared pizza pan. Spread the mixture evenly across the surface. Scatter the coconut over the "pizza" and gently press the cherries on top.
Melt the remaining 1/4 cup of white chocolate chips in the top of a double broiler and drizzle over the pizza. Chill in the refrigerator until firm.
Grant's Pecan Halves
1 cup of Pecans
1/2 cup of sugar
2 tbsp. Butter
1/2 tsp. Vanilla
In an iron skillet, melt butter, add sugar and vanilla. Let the sugar brown and quickly add the pecans. Stir and remove from the heat. After mixing really well, spread the mixture on a sheet of foil. Salt.
Let cool and then break up and place in a bowl for serving.
Mud Puddles
These were first introducted on "The View" to help promote the Land O'Lakes Great American Cookie Swap back in 1999
Cooking Ingredients:
1/4 cup of Land O'Lakes Butter
1 11.5 oz. Package Milk Chocolate Chips (About 2 cups)*
1 14oz. Can Sweetened Condensed Milk
1 1/2 cups of All-purpose Flour
Glaze Ingredients:
1 cup powdered Sugar
1/2 tsp. Vanilla
2 to 4 tsp. milk or Water
Heat oven to 350F. Melt butter and chocolate chips in 2-quart saucepan over low heat, stirring constantly until smooth ( 5 to 10 minutes). Remove from heat. Add condensed milk; stir until smooth. Add flour; mix well.
Shape rounded teaspoonfuls of dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Bake for 6 to 8 minutes or just until set. DO NOT OVERBAKE. Cookies may appear slightly underbaked. Cool Completely.
Meanwhile, combine powdered sugar and vanilla in a small bowl. Gradually stir in enough milk for desired glazing consistency. Drizzle over cookies.
Makes 5 dozen.
*You can substitute semisweet real chocolate chips.
(Also, a family secret has been to make over-sized cookies to use for homemade ice cream sandwiches. These are especially great for summer!)
Christmas Pickles
1 1 qt. jars dill pickles (sliced)
3 31/2 oz jars cocktail onions or 2 pt. jars
Aunt Nellies boiled onions (drained)
1 lb. whole candied cherries
4 cups sugar
1 cup white vinegar
1 heaping tbs. mustard seed
1/4 cup olive oil
1 heaping Tbs. cloves
Drain sliced pickles, add onions and cherries. Mix vinegar, sugar, cloves and mustard seed. Heat and stir until sugar dissolves. Add olive oil. Pour mixture over pickles etc. Pour mixture in a large bowl, let stand in refrigerator for 48 hours, stirring often. Put in jars...excellent and colorful!!!
Sugar Cookies
2 cups self rising flour
1 cup sugar
1 cup Crisco
2 eggs
2 tsp. sweet milk
Combine 1 cup sugar and 1/2 cup Crisco, creaming well then add 2 eggs beaten, milk, mix well. Drop teaspoon onto a greased cookie sheet. Makes 5 1/2 dozen. Bake 375 degrees, 10-12 minutes. Sprinkle sugar on top. If desired add candied fruit, raisins, dates or nuts on top of each cookie.
Easy Chocolate Chip Pound Cake
1 box Duncan Hines Yellow Butter Cake mix
1 small box dark chocolate pudding
1 8 oz. carton sour cream
1/2 cup oil
1/2 cup milk
4 eggs
1 tsp. vanilla
Mix all ingredients together and add
6 oz. chocolate chips
1 cup chopped pecans (optional)
Pour batter into greased/floured bunt pan. Bake at 325 degrees for 1 hour.
Banana Nut Bread
1 cup sugar
1/2 cup butter
2 whole eggs
3 large or 4 small bananas
2 cups flour (sifted)
1 tsp. soda
dash of salt
1/2 cup pecans (chopped)
Cream sugar and butter.
Put in greased/lightly floured dish or waxed paper bottom. Put in cold oven and start at 300 degrees. Cook 1 hour. Check periodically.
Ginger Bread Cookies
2 1/4 cups sugar
3/4 cup water
3/8 cup dk. corn syrup
2 1/2 Tbs. cinnamon
4 tsp. ground cloves
1 Tbsp. ginger
1/2 lb and 2 Tbsp. butter
8 cups flour
Preheat oven to 350 degrees
Combine:sugar, water, corn syrup, cinnamon, cloves, and ginger in a sauce pan. Place over moderate heat and stir until sugar is dissolved. This takes a while. Remove from heat, add butter and stir until cool. Add flour gradually and work with your hands until dough is firm. Form cookies. Place on cookie sheet and bake at 350 degrees for 12-15 minutes.
Carrot Souffle From Amy's sister Carol
2 lbs. carrots, cooked and drained
1/2 cup melted butter
3 eggs
1 cup sugar
3 Tbsp. flour
1 tsp. baking powder
1 tsp. vanilla
Cook, drain, and mash the carrots (This works best done in a blender or food processor.) Add the melted butter and blend until smooth. Beat in 3 eggs. Mix in remaining ingredients. Put is greased 9x13 casserole dish. Bake at 350 degrees for 1 hour or until center is not gooey
The first time Amy made this she accidentally ground up her spatula in the blender along with the carrots...not a good taste!
Sugar Plum Fruit Compote
11/2 cups apple cider
1 1/4 cups light brown sugar
3 Tbs. lemon juice
6 whole cloves
2 cinnamon sticks
1 1/2 lbs. assorted dried fruits (such as dried apricots, pears, peaches, pitted prunes, cranberries, and figs), halved
In pot combine cider, sugar, lemon juice, cloves, cinnamon stick and 3/4 cup water over medium heat. Bring to a simmer, stirring, until sugar is dissolved. Add fruit; simmer, stirring, until softened and plump, about 15 minutes. Cool to room temperature; cover tightly and refrigerate. Can be prepared up to 3 days ahead. Serve with Southern Glazed Country Ham.
Cajun Greens
1 bundle collards, mustard or turnip greens
1 bundle kale
2 cans stewed tomatoes
1 jalapeno pepper, minced
10 slices bacon, chopped
2 medium onions, chopped
1 to 2 cups water
freshly ground black pepper
2 small bay leaves
2 cloves garlic
1 tsp. cajun seasoning
Saute bacon and onions. Add jalapeno, garlic, and tomatoes; saute 5 minutes more. Add all other ingredients and stir well. Bring to a boil and cover. Reduce heat and simmer for three hours with lid askew.
Taco Soup
3 lbs. Ground Chuck - browned and drained
2 packages of Taco Seasoning
2 packages of Ranch Dressing Powder Mix
2 cans Black Beans
2 cans whole kernel Corn
1 Large can Tomato Sauce
1 can Diced Tomatoes
2 cans Water
In Large pot combine meat with seasonings, and all other ingredients. Simmer on slow for 1 hour and serve. Serve with Frito Lays Corn chips and top with sour cream and or guacamole. The soup is better the longer is sets....to let the flavors mingle.
Serve with Sugar Plum Fruit Compote
Southern Glazed Country Ham
1 country spiral-sliced ham, about 6lbs.
1/2 cup cola-flavored soda
1/4 cup molasses
Champagne grapes, orange slices, orange zest and sage, optional
Preheat oven to 325F. Place ham on rack in shallow roasting pan; cover loosely with foil. Bake 1 hour, 30 minutes or until thermometer inserted in center of ham reaches 125F. Remover ham from oven; remove foil. Increase oven temperature to 425F. In bowl combine soda and molasses. Brush ham with mixture. Bake, basting often, 10-15 minutes or until thermometer inserted in ham reaches 140F. Place on serving platter; garnish with grapes, orange slices and zest and sage, if desired.
An Amy Original Recipe From 1993
Quick Get-Back-In-Shape-After-Last-Baby Shake
1 halved frozen Banana
1/2 cup skim milk
4 oz. fat free fruit yogurt
2 packets of Equal
1 tsp. Vanilla flavoring
5 ice cubes
Dump into a blender and let her rip!
As Amy said - it's pretty ridiculously simple. It's almost an insult to write it down, but it has been a live-saver especially in this season of candy and s'mores and hot dogs and chocolate. It is important to freeze the bananas and half them before freezing (for sake of your blender). Amy recommends the spotted brown variety. No one else wants them anyway and they are sweeter....from FOA 1993
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Old-fashioned Deep Dish Pumpkin-Apple Pie
Crust
1 3/4 cups all-purpose flour
1/2 tsp. salt
3 Tbs. vegetable shortening, chilled
6 Tbs. butter, chilled
4-6 Tbs. ice water
1 egg white
Filling
1 can (15 oz.) pumpkin solid pack
2/3 cup dark brown sugar
1 cup milk
3 eggs
2 tsp. pumpkin pie spice
2/3 cup heavy cream
1/3 cup apple-flavored brandy
1/2 tsp. salt
Glazed Apples
1/2 each red and green apples, cored and sliced
1 Tbs. granulated sugar
Whipped cream and chopped pecans, optional
Crust: In bowl combine flour and salt. With 2 knives cut in shortening and butter until mixture resembles coarse crumbs. Stir in ice water, 1 Tbs. at a time until dough forms. Shape into disk; wrap and refrigerate at least 30 minutes or up to 2 days before using. On floured surface roll out dough to fit 9" deep-dish pie dish. Transfer to dish and flute edges; brush with egg white and chill 1 hour.
Filling: Preheat oven to 450F. In bowl mix pumpkin and brown sugar until sugar dissolves. Stir in milk, eggs, cream, brandy, spice and salt. Set pie shell on pulled-out center oven shelf; pour in filling. Bake 10 minutes. Redue heat to 350F; bake 30-35 minutes or until knife inserted in center comes out clean. Remove from oven. Cool; cover and chill 1 hour.
Glazed Appels: Preheat broiler. Place apple slices in single layer on greased baking sheet. Sprinkle with sugar. Broil 4" from heat source 9 minutes or until apple slices are glazed and brown. Arrange slices in circle slightly overlapping on top of pie. Spoon whipped topping into pastry bag fitted with star tip. Pipe topping around edge of pie. Sprinkle with pecans.
Holiday Haystack Cookies
"My kids and I love making these together," says Amy. "They're so easy-and yummy too!"
1 1/2 cups thin chow mein noodles
1 1/4 cups oil-roasted peanuts
1/4 cup mini green and red M&M's
1 bag (10 oz.) peanut butter chips
1 Tbs. vegetable shortening
Line baking sheet with wax paper. In bowl combine noodles, peanuts, and M&M's; set aside. In microwave-safe bowl, combine peanut butter chips and shortening. Microwave on High 1-2 minutes, stirring once, until almost melted. Stir until smooth. Spoon 1 tsp. peanut butter mixture on wax paper, spreading in to 2" circle. Pile 1 Tbs. noodle mixture onto circle. Drizzle 1 tsp. peanut butter mixture on top; sprinkle with 1 tbs. noodle mixture. Repeat to make 24 haystacks. Chill 15 minutes or until peanut butter sets. To store, cover tightly and keep in cool area.
Banana-Raisin Bread
2 1/4 cups all-purpose flour
1 TBS. double-acting baking powder
1/2 tsp. each salt and ground cinnamon
1/2 cup each unsalted margarine and granulated sugar
1 egg
1 tsp. vanilla extract
3 very ripe medium bananas, peeled and mashed
3/4 cup raisins
Preheat oven to 350F. Spray 9x5x3 inch loaf pan with nonstick cooking spray and set aside. Into small mixing bowl sift together flour, baking powder, salt, and cinnamon; set aside.
In large mixing bowl combine margarine and sugar and, using elecric mixer, beat until creamy and light; add egg and vanilla and beat until thoroughly combined. Add sifted ingredients alternately with bananas, beating gently after each addition. (Mixture should be thoroughly combined, but do not over beat as this will toughen bread.) Stir in raisins and pour batter into sprayed pan; bake for 50 minutes (until browned and a cake tester, inserted in center, comes out clean). Remove bread from pan and transfer to wire rack to cool.
Sweet Potato-and-Turnip Comfort Casserole
"We call this one Comfort Casserole," says Amy,"because it's so warm and soothing"
2 lbs. sweet potatoes, peeled and thinly sliced
2 lbs. turnips, peeled and thinly sliced
2 cups shredded Swiss Cheese, divided
3 Tbs. butter, divided
1 tsp. dried thyme, divided
1/2 tsp. salt, divided
1/4 tsp. pepper, divided
Preheat oven to 400F. Butter 1-qt. baking dish. Arrange half of sweet potatoes and turnips, alternating slices, in single layer in bottom of dish. Sprinkle with 1 cup Swiss cheese, 1 1/2 Tbs. butter, 1/2 tsp. thyme, 1/4 tsp. salt and 1/8 tsp. pepper. Repeat layering with remaining sweet potatoes, turnips, butter, thyme, salt and pepper. Cover; bake 45 minutes. Uncover; sprinkle with remaining cheese. Continue baking until golden, 10-15 minutes. Garnish with thyme, if desired.
Corn & Sweet Potatoe Chowder
8 slices Bacon
6 to 8 cups fresh or canned chicken stock or broth
1 onion, chopped
1 carrot, chopped
2 celery stalks, chopped
1 roasted bell pepper, chopped
2 garlic cloves, peeled & chopped
3 sweet potatoes, peeled & chopped
1 Tbs. chopped fresh dried rosemary
1 16 oz. pkg frozen white or yellow corn
1/4 cup chopped fresh parsley
2 Tbs. all-purpose flour
1 Tbs. curry powder
Salt
Freshly ground black pepper
1-2 tsp. sugar (optional)
In a Dutch Oven, fry the bacon over medium heat until crisp. Remove from the pan, drain on paper towels, crumble and set aside
Pour off all but 3 Tbs. of the bacon drippings from the pan and add the onion, celery, garlic, carrot, rosemary, and parsley, Cook over medium heat, stirring occasionally, until the vegetables are golden brown and caramelized, about 20 minutes. Add the flour and curry powder and cook 3 minutes longer. Add the chicken stock, red bell pepper, sweet potatotoes, and corn. Season to taste with salt and pepper. Bring to a boil, cover, and simmer until the potatoes are tender, 15-20 minutes. Taste and adjust the seasonings, adding the sugar if desired. Garnish with the crumbled bacon. Serves 8
This recipe is from a book by Nathalie Dupree...Amy's family was wild for it back in 1996
Summer Salad
Serves 6
Red leaf, bibb and head lettuce
4 ears fresh corn (Silver Queen)
Large bunch of green onions (scallions)
10-12 slices crisp bacon
Feta cheese
mild vinegarette dressing (or Italian)
Wash adn tear lettuce in a bowl. Cook the corn in a microwave with a little water, 8-10 minutes (still cruncy). Cut the corn off the cob. Toss in a bowl with lettuce, crumbled bacon, feta cheese to taste and entire bunch of scallions thinly sliced. Toss with dressing and enjoy!
Country Christmas Salad with Candied Pecans
"Make twice as much of this salad as you think you'll need," suggest Amy. "It's so fabulous, folks always eat a lot more than you expect they will!"
2 1/2 oz. country-style day-old or stale bread, cubed, about 2 cups
2Tbs. butter, melted
1/2 cup pecan halves
1/4 cup sugar
2 oranges, divided
3 Tbs. vinegar, preferably champagne
1 shallot, chopped
3/4 tsp. salt
1/2 tsp. pepper
1/4 cup oil, preferably olive
1 head green leaf lettuce, torn into bite-size pieces
1 radicchio head, torn into bite-size pieces
1/2 cucumber, halved lengthwise, cut crosswize in 1/4" slices
Preheat oven to 300F. Brush, bread cubes with butter on baking sheet, spread out in single layer. Bake, turning occasionally, until croutons are golden brown, 20-25 minutes. In Medium skillet over low heat combine pecans and sugar. Cook, stirring occasionally, until sugar melts and pecans are coated, 10-12 minutes.
Coat wax paper with nonstick cooking spray. With fork transfer nuts to coated paper. From 1 orange grate 1 tsp. zest and squeeze 1/4 cup juice; set aside. Peel and section remaining orange; set aside. In small bowl whisk vinegar, shallot, salt and pepper with reserved orange juice and zest. Whisk in oil. In serving bowl combine lettuces, cucumber and reserved orange sections. Drizzle with dressing. Sprinkle with croutons and candied pecans.
Grandmother Zell's Cheese Grits
Zell Grant made her trademark cheese grits as a side dish for family dinners...it's one of Amy's favorite dishes of hers.
4 cups water
1 cup Quaker Quick Grits
1 teaspoon salt
2 eggs
1/2 cup milk
2 6-ounce roll packages Kraft garlic cheese spread * If you can't find garlic cheese spread, substitute 1 1/2 cups cubed Velveeta and 1 teaspoon minced garlic
1/2 cup butter, cubed
paprika
Heat oven to 300F. Boil water in a saucepan. Add grits and salt. Cook for 3 to 5 minutes, stirring occasionally, Meanwhile, beat eggs with milk in a separate bowl. Add cheese, butter, and milk-and-egg mixture to grits. Stir until melted. Pour into a 2-quart casserole dish. Bake 45 minutes or until top is golden brown. Sprinkle with paprika. Serves 6.
Chicken Tortillas
4 flour totillas
4 breasts, boiled
1 small can diced green chiles
1 onion, chopped
1 can cream of chicken soup
1 can chicken broth
3/4 lb. shredded Monterey Jack cheese
Grease large casserole dish (sides & bottom). Layer ingredients (using 1/2 each time for 2 layers): tortillas, chicken, green chilies, onion, cream of chicken soup (undiluted), broth, and chees. Bake 1 hour at 350 degrees.
D'lish Fish
This is a dish that Amy prepares 2 servings at a time.
1 bottle of Italian dressing
2 green peppers, chopped
1 small bunch scallions, chopped
1 onion, thinly sliced
2 tomatoes, chopped
1-2 lbs. fish fillets
Heat a large skillet. Pour in enough Italian dressing to saute onions, scallions, green peppers. Shortly after add 2 large spoons of tomatoes, onions, scallions and peppers to hot dressing. Add 2 fillets. As fish cooks, it can be separeted into bite-sized pieces. Spoon the fish, tomato, onion, scallion, pepper and juices onto cooked hot rice. This is excellent!
Carrabba�s Mussels in White Wine Sauce
Vince Gill prepares this for Amy Grant at home - her favorite dish
2 oz Olive Oil
1# Cleaned Canadian Mussels
1/4 Chopped yellow Onion
6 cloves Chopped Garlic
1 oz Pernod liquor
8 Basil Leaves chopped
6 oz Lemon Butter Sauce
Juice of 1 lemon
Heat oil in Saut� pan. Add Mussels, cover and cook until shells begin toopen about 2 minutes. Remove top and add garlic and onions and toss. Cover pan again and cook for 1 minute. Remove top and add remaining ingredients.Reduce heat for 2 minutes with top off. Place in bowl and serve.
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Recipes From Amy Grant's Kitchen
