SHRIMP COCKTAIL DRINK

 

3 quarts tomato juice

1 14 oz bottle catsup

1 tablespoon horseradish

1 cup finely chopped celery

3 tablespoons Worcestershire sauce

3 tablespoons sugar

½ teaspoon salt

½ teaspoon garlic salt

Juice of 1 lemon

2 cans shrimp

Combine and chill.  Serves 25.

CEREAL SNACK CANDY

2 cups sugar
3/4 cup Karo Syrup 
1 cup butter
- cook till sugar dissolves then add:
1 cup cream
Pinch of salt
1 teaspoon vanilla
Cook to softball stage then pour over 16-20 cups cereal (Chex, kix, Cheerios, coconut). 

GRAHAM ALMOND COOKIES

48 long small graham crackers

1/2 cup sugar

1 cup butter

Slivered almonds

Place 48 long small graham almond crackers on a large baking sheet.  Cover with slivered almonds.  Heat butter and sugar to a boil and boil for 2 minutes.  Carefully pour over crackers.  Bake at 300 degrees for 11 minutes.  Cool and break or separate crackers.  

TRISH CORNIA'S MICROWAVE CARAMELS

1/2 cup butter
1 cup white sugar
1 cup brown sugar
1 cup karo syrup
1 cup sweetened condensed milk
1/2 teaspoon salt

Mix all ingredients in a glass bowl.  Cook in the microwave for 9 minutes stirring every 90 seconds (6 1 minute 30 second intervals).  Pour into a greased glass pie plate or casserole dish.  Cool in fridge, cut into squares and wrap with wax paper.

GRANDMA BINGHAM'S CHEESEBALL

3 cups sharp cheddar cheese, grated

8 oz cream cheese, softened

½ cup green pepper finely chopped

Lemon juice

1 teaspoon Worcestershire sauce

Almonds or walnuts, optional

Combine cheeses, peppers, lemon juice and worcestershire sauce.  Roll in slivered almonds or chopped walnuts.  Serve with crackers.

SURPRISE COOKIES

1 1/2 cups butter
1 1/2 cups peanut butter
2 cups sugar, divided
1 1/2 cups brown sugar
4 eggs
3 3/4 cups flour
2 teaspoons baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon salt
Milk Duds

Cream butter and 1 1/2 cups sugar together.  Add dry ingredients.  Mix and roll into balls with a milk dud in the middle.  Roll in sugar. Bake at 350 degrees for 10-12 minutes.

GABBY'S CHEESECAKE TRIFLE

16 oz [2 packages] cream cheese, softened

2 cups confectioners’ sugar

1 cup sour cream

2 teaspoons vanilla

¼ teaspoon almond extract

½ pint heavy whipping cream

1 teaspoon vanilla

1 tablespoon sugar

1 angel food cake, cut into 1” cubes

2 quarts fresh strawberries, bananas, blackberries

3-4 tablespoons sugar

2-3 tablespoons Amaretto liqueur [optional]

In a large mixing bowl, cream the softened cream cheese and the confectioners’ sugar.  Then add the sour cream, vanilla and almond extract.  Combine the cream, vanilla and sugar, whipping until stiff.  Fold the whipped cream into the cream cheese mixture.  Add the cake cubes and coat well.  Slice the berries and add the sugar and amaretto, mixing well.  Layer into a trifle bowl, starting with layer of fruit then cake [you can use a different fruit for each layer].  Continue these layers finishing with a layer of fruit, then a dab of cream.  Cover with plastic wrap and chill well before serving.  Serves 12-14.

SUGARED CRANBERRIES

2 cups granulated sugar

2 cups water

2 cups fresh cranberries

¾ cup superfine sugar

Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves.  Bring to a simmer, remove from heat.  [Do not boil or the cranberries may pop when added.]  Stir in cranberries; pour mixture into a bowl.  Cover and refrigerate 8 hours or overnight.

Drain cranberries in a colander over a bowl, reserving liquid if desired.  Place superfine sugar in a shallow dish.  Add the cranberries, rolling to coat with sugar.  Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.  Makes 9 servings.

SPARKLING ZINGER

1 quart orange juice

2 cups tangerine juice

2 cups

Juice of 2 lemons

1 Large navel orange, studded with cloves and sliced into rounds

1 bottle of sparkling beverage

1 cup fresh cranberries to float as garnish

Combine all ingredients except sparkling beverage and chill well [can be made one day ahead]. Just before serving, add sparkling beverage and cranberries.  Makes approximately 1 gallon.

PASSION FRUIT FREEZE

1 quart Welch’s Passion Fruit Juice

2 cans of Fresca

1 cup fresh mango diced

½ cup water

Ice

Mix in blender for a sweet treat!

HOLIDAY NUTS

½ cube real butter

2 cups nuts [any kind]

1 egg white

1 tsp cinnamon

½ cup sugar

Fry nuts in butter for 7 minutes.  Be careful not to burn.  Whip egg white to meringue.  Add sugar and cinnamon.  Add to cooked nuts and cook on low until brown.  Pour into wax paper.  Cool and separate.

ENGLISH TRIFLE

2 3.4 ounce packages strawberry jello
2 cups boiling water
1 package frozen strawberries
2 packages frozen raspberries
1 pint of vanilla ice cream
2 3.4 ounce packages tapioca pudding
2 bananas, sliced
1 angel food cake, broken into pieces
1 container frozen whipped topping
Maraschino cherries
Chopped nuts

Dissolve strawberry jello in boiling water. Add 1 pint of vanilla ice cream then strawberries and raspberries. Pour in a large clear glass bowl or trifle dish and allow to set. Arrange bananas on top of jello mixture. Layer broken angel food cake. Cook tapioca pudding according to directions on box and cool. Next, layer pudding and top with frozen whopped topping. Decorate with cherries and nuts.