Chilly Bear's – South Pole Christmas Cards

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Archive for October, 2010

Pork with Cherry and Wild Rice Stuffing

Ingredients
1/3 cup wild rice
1-1/4 cups water
2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
3/4 cup coarsely chopped dried cherries or cranberries
1 3-pound boneless pork top loin roast (single loin)
6 ounces bulk pork sausage
1/2 cup chopped onion
1 tablespoon snipped fresh parsley
1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
1/4 teaspoon freshly ground black pepper
Salt
Freshly ground black pepper
Snipped fresh thyme
1 cup water
1/3 cup cold water
2 tablespoons all-purpose flour
Fresh whole tart red cherries, optional
Fresh thyme sprigs, optional

For directions, click here

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Fresh Citrus and Cranberry Salad

Ingredients
2 cups fresh or frozen cranberries, thawed
4 oranges
2 stalks celery, thinly sliced (1 cup)
1/2 small red onion, finely chopped (1/3 cup)
1/4 cup sugar
2 Tbsp. fresh lemon juice
1 tsp. grated fresh ginger
1 5-oz. pkg. baby arugula
1/4 cup fresh mint leaves, chopped
2 Tbsp. walnut oil or olive oil

For directions, click here

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Twice-Baked Sweet Potatoes

Ingredients
5 medium sweet potatoes (10 oz. each)
1/2 cup cranberry relish
1/2 cup dried cranberries or raisins, snipped or chopped
2 Tbsp. butter, softened
1/2 tsp. salt
1/2 cup walnut pieces, toasted

For directions, click here

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Pecan-Parmesan Pork with Port Sauce

Ingredients
1 cup pecan pieces
2/3 cup finely shredded Parmesan cheese
3 tablespoons yellow mustard
1 tablespoon Worcestershire sauce or soy sauce
2 1-pound pork tenderloins
2 cups port or dry Marsala
1 cup snipped dried Calmyrna or Mission figs (5-1/2 to 6 ounces)
2 tablespoons packed brown sugar
Kumquats (optional)

For directions, click here

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Milk Chocolate Mini Cookies

Ingredients
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
6 ounces 30- to 40-percent-cocoa chocolate or milk chocolate
3 tablespoons butter, softened
1/2 cup sugar
1 egg
3/4 teaspoon vanilla
1 recipe Milk Chocolate Sour Cream Frosting (see recipe below) (optional)

For directions, click here

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Chocolate Chip Cookie Sticks

Ingredients
1/2 cup butter, softened
1/2 cup shortening
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 teaspoon baking soda
2 eggs
2 teaspoons vanilla
2-1/2 cups all-purpose flour
8 ounces coarsely chopped semisweet chocolate
1 cup chopped walnuts, pecans, hazelnuts (filberts) (optional)

For directions, click here

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Chocolate-Hazelnut Cookies

Ingredients
3/4 cup butter, softened
1 cup granulated sugar
1 cup packed brown sugar
1 13-ounce jar chocolate-hazelnut spread
1 ounce unsweetened chocolate, melted and cooled
1 teaspoon vanilla
2 eggs
2-1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate pieces
1 cup coarsely chopped toasted and skinned hazelnuts*
5 ounces white chocolate baking squares, melted

For directions, click here

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