Christmas Kitchen Cookbook

Christmas Kitchen Cookbook

Gooseberry Patch

Language: English

Pages: 229

ISBN: 2:00258155

Format: PDF / Kindle (mobi) / ePub

Festive family recipes, gifts from the kitchen and sweet Christmas memories...share the joys of the season! Includes chapters like Chilly-Day Soups, Cookies by the Dozen & Gifts in Good Taste.

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edges...oh-so easy! 80 Chilly-Day Cauliflower-Cheddar Soup Stacey Laliberty Ontario, Canada Creamy and satisfying. 2 T. butter 1/2 c. onion, chopped 3 c. cauliflower, coarsely chopped 10-1/2 oz. can chicken broth 2-1/2 c. milk 1/4 c. all-purpose flour 1-1/2 c. shredded Cheddar cheese salt and pepper to taste Melt butter in a large saucepan over medium heat; sauté onion until tender. Stir in cauliflower and broth; bring to a boil. Reduce heat; cover and simmer for 12 to 15 minutes, or until

ahead and refrigerate, then reheat. Now I do the same with my own family. 19.76-oz. pkg. sweet or spicy Italian pork sausages, casings removed 3 6-oz. cans tomato paste 2-1/4 c. water 3 T. spaghetti sauce mix 1/4 c. olive oil 3/4 c. red wine vinegar 15-oz. can black olives, drained and sliced 16-oz. pkg. lasagna noodles, cooked 16-oz. container cottage or ricotta cheese 1 c. grated Parmesan cheese 8-oz. pkg. shredded mozzarella cheese In a large pot over medium heat, brown sausages until

top...magical! 139 Spumoni Cake Ann Maddix Pawtucket, RI We always knew Christmas was coming when Mom began to bake her special Spumoni Cake! 18-1/4 oz. pkg. yellow cake mix 8-oz. container sour cream 3.4-oz. pkg. instant vanilla pudding mix 1/2 c. chopped nuts 2 t. almond extract, divided 6 drops green food coloring 8-oz. jar red maraschino cherries, drained and chopped 6 drops red food coloring 3 T. baking cocoa Garnish: powdered sugar Prepare cake mix according to package directions.

first tried this dessert in a quaint village pub while on vacation in England. I just had to have the recipe so I could make it at home! I love the gooey sauce...sometimes I even double the toffee coating mixture to have more yummy topping with my dessert! 4 T. butter, softened 3/4 c. sugar 1 egg, beaten 1 c. all-purpose flour 1 t. baking powder 3/4 c. chopped dates 1-1/4 c. boiling water 1 t. baking soda 1 t. vanilla extract Garnish: whipped cream Blend butter and sugar well; stir in egg and

directions, adding salt to water. Drain; place in a large bowl and cool completely. Beat 2 eggs; add to spaghetti and mix thoroughly. Spray three, 9" pie plates with non-stick vegetable spray. Divide spaghetti mixture among pie plates, spreading along edges to create a crust. Spoon sauce into the center of each pie plate. Mix together ricotta cheese, remaining beaten egg, Italian seasoning and garlic; spread over sauce. Sprinkle with mozzarella cheese and additional Italian seasoning, if desired.

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