MERRY CHRISTMAS

Samantha & Santa's Lip Smackers

20 large marshmallows
3 tbsp butter
1/2 cup semi-sweet chocolate chips
3 cups crispy rice cereal

Combine the marshmallows, butter, and chocolate chips in a microwav-proof mixing bowl.  Microwave on high for 1 minute.  Marshmallows will puff up.  Stir with a wooden spoon or silicone spatula.  Return to the microwave and microwave for another 30 seconds until marshmallows and chocolate chips are melted.

Remove mixture from the microwave and stir in the cereal, one cup at a time.
Grease a cookie sheet with butter.  Then butter your hands.  Shape mixture into whatever shapes you prefer and decorate if you desire.

To store, if you have any left, keep in an airtight container or bag in cellephane bags to give as gifts.

ICE CREAM SANTAS

All the ingredient quantities will depend on the number of people being served.  For each person being served you will need:
1 large scoop vanilla ice cream (or chocolate, depending on your Santa's skintone!)
sugar ice cream cone*
canned whipped cream
M&Ms
small heavy duty paper plate or a dessert plate

Note:  Children love making their own and the directions are very simple:

Place scoop of ice cream on plate. 
Place a cone upside down atop the ice cream to make Santa's hat.
Use the whipped cream to make Santa a beard and to trim the bottom of the cap as well as a blob on top.  Use the M&Ms to make Santa's eyes, nose, and mouth.

*The sugar cones with the chocolate coating inside add a bit of extra flavor and make the cone a little more sturdy.

BARBECUE GROUND BEEF MIXTURE FOR A CROWD OR TO FREEZE

4 lbs ground beef
1 cup chopped onion
1 bottle (14-oz) catsup
1 cup water
1/2 cup finely chopped celery
1/4 cup lemon juice
2 tbsp brown sugar
1 tbsp salt
1 tbsp Worcestershire sauce
1/2 tsp dry mustard

Place the ground beef in a large skillet with the chopped onion.  Cook the mixture until the meat is brown and crumbly and the onion is tender.  Pour into a large colander and drain mixture well.  Return to the skillet and add the remaining ingredients. 

Bring the mixture just to bubbling, reduce heat to low and simmer for a half hour.  If serving a crowd, place mixture on buns and set out an assortment of toppings.

Can be placed into pint or quart size zip-top freezer bags and frozen for a quick meal later.  If you freeze, label bags with contents and date before freezing.  To thaw place in the refrigerator overnight or all day to thaw and heat on low to medium heat in a saucepan.

Yield: 5 pints

BREAD DIPPING SAUCE

1/2 tsp Italian seasoning
1/4 cup Extra Virgin Olive Oil
2 tsp grated Parmesan cheese
Freshly ground black pepper to suit taste
Crusty bread

Yield: 1 serving
For more servings, multiply the ingredients by the number of servings needed.

SPARKLING STRAWBERRY LEMONADE WITH OR WITHOUT ALCOHOL

3 cups quarted fresh strawberries
1 cup cold water
1 tbsp granulated sugar
1 (6-oz) can frozen lemonade concentrate, undiluted
2 cups chilled sparkling water or Champagne, if preferred

In a blender combine the strawberries, cup of cold water, and sugar; process until smooth.  Combine the strawberry puree and lemonade concentrate in a pitcher, stirring until the lemonade dissolves.  Add the sparkling water and serve over ice.  Garnish with a fresh mint sprig or a lemon slice, if desired.

QUICK AND EASY NUTELLA MOUSSE CRUNCH

1 jar (13-oz) Nutella or other brand of hazelnut spread
1 carton (8-oz) frozen whipped topping, thawed
1 pkg (6.88-oz) bittersweet chocolate-dipped biscotti (or your favorite biscotti)

Being sure to have removed the foil wrap, microwave the Nutella, uncovered, on High for 30 seconds.  Fold the Nutella into the thawed whipped topping in a large bowl; leave some chocolate streaks.  Using a cake decorating piping bag or a plastic bag with a hole cut in the corner, pipe the mixture into 6 individual parfait serving dishes.  Crush some biscotti and sprinkle over the tops for a crunch effect.  Serve the remaining biscotti with the mousse.

CRANBERRY RELISH SALAD

Note:  This is a quick to make salad.  It does, however, need to refrigerate for several hours to firm up.  It is a great salad to make a day ahead, making it perfect for the holidays.

1 pkg (3 oz) cherry gelatin
1 pkg (3 oz) raspberry gelatin
1/4 cup sugar
1 1/2 cups boiling water
1 can (12 oz) lemon-lime soda
1 can (8 oz) crushed pineapple with juice
2 pkgs (10 oz each) frozen cranberry-orange sauce

In a large bowl, dissolve the gelatins and sugar in the boiling water.  Add the soda, pineapple with the juice and the cranberry-orange sauce (relish).  Pour into an 11 x 7 x 2-inch dish and refrigerate overnight or until firm. 

Yield: 12 servings.

EASY BREADED CHICKEN CACCIATORE

4 skinless boneless chicken breast halves
1/3 cup sour cream
1/2 cup Italian seasoned bread crumbs*
1 tbsp butter
1 tbsp olive oil
1 can (14 1/2-oz) diced tomatoes with Italian herbs
1 can (6-oz) tomato paste
2/3 cup water
Hot whole-wheat pasta

Pound the chicken to a thickness of 1/4-inch. Dip chicken into the sour cream then roll in the bread crumbs until well coated. In a large skillet, over medium-high heat, melt butter. Add the chicken and cook about 4 minutes on each side to brown. Place chicken pieces in a greased 9 x 13-inch baking dish or pan and cover. Bake at 350 degrees for 20 minutes or until chicken is cooked through.

While chicken bakes, heat the undrained tomatoes, tomato paste, and water in a saucepan. Heat for about 3 minutes until combined and heated through.

Place hot pasta on serving platter; top with the chicken pouring the sauce overall.

SLOW COOKER SHORT RIBS

Note: I am posting this as a quick recipe even though it cooks for 9 hours in a slow cooker. It only takes minutes to assemble so the preparation is quick and the meal it is ready when you get home.

2/3 cup flour
1 1/2 tsp salt
1/2 tsp black pepper
4 to 4 1/2 lbs boneless beef short ribs
1/4 cup butter
1 large yellow onion, diced
1 1/2 cups beef broth
3/4 cup cider vinegar
3/4 cup packed brown sugar
1/2 cup chili sauce
1/3 cup catsup
1/3 cup Worcestershire sauce
5 garlic cloves, minced
1 1/2 tsp chili powder

In a 1-gallon size zip-top plastic bag, combine the flour, salt, and pepper; add ribs in batches and shake to coat well.

In a large skillet, brown the ribs in the butter then transfer to a 5-quart slow cooker or crockpot. In the same skillet, combine the remaining ingredients. Cook, stirring, until mixture comes to a boil. Pour the mixture over the ribs.

Cover the ribs and cook on low heat for 9 hours or until the meat is tender.

Yield: about 12 servings.

 Note: File Folder

QUICK PICKLED BEETS

1 can sliced beets
1/4 cup vinegar
1 tsp salt
1/4 tsp cinnamon
1/8 tsp cloves
dash of pepper

Drain the juice from the beets into a saucepan. Add the vinegar, salt, cinnamon, cloves, and pepper into the juice. Bring the mixture to a boil; pour over the beets. Chill and enjoy