Christmas Hot Punch

4 quarts of water
3 cups sugar
1 tsp. whole cloves
1 small can orange juice concentrate
1 small can lemonade concentrate

Boil water, sugar, and cloves for 5 min. Add orange juice and lemonade. Pour through a strainer to remove pieces of cloves and serve warm...



Geraldine

Crock Pot Teriyaki Chicken

3 1/2 lbs. boneless, skinless chicken

1/4 cup soy sauce

1/4 cup chicken broth

1/4 cup water

1Tbsp. sesame oil

1 tsp. ground ginger or 1 Tbsp. fresh, minced ginger

1 Tbsp. rice vinegar

2 cloves garlic (minced)

Place chicken in the crock pot.  In a small bowl stir together soy sauce, broth, water, oil, ginger, vinegar, and garlic.  Pour over the chicken.  Cook on low for 5 - 6 hours. or on high for 2 1/2 - 3 hours.  Transfer chicken to a platter.  Place slices of pineapple on each chicken breast and then ladle a bit of the sauce over each one.

I like to serve over rice.

Tiffany

2013

Pizza Factory Breadsticks

Ingredients

1 Tbsp. yeast

2 Tbsp. sugar

1 1/2 c. warm water

1 Tbsp. oil

1 tsp salt

3 1/2 c. flour 

3/4 c. melted butter, divided

3/8 tsp. garlic salt

1/2 tsp. dried rosemary

1 Tbsp Parmesan cheese

8 one-quarter inch wooden dowels, cut into 18″ lengths (get these from a craft store)

or 8- 12″ skewers.  (I used the skewers because it’s what I had)

Instructions

In a bowl mix the yeast, sugar, and warm water together and let sit for 2-3 minutes until foamy.  

Add oil, salt, and flour and either knead by hand or using dough hook for about 5 minutes.  (If dough seems too sticky add an extra tbsp or two of flour).  

Remove dough and spray the bowl with Pam or lightly coat with olive oil.  Place dough back in the bowl turning once to coat, then cover with a towel and let rise until doubled.  (About one hr) 

Divide dough into 8 equal parts (about 4 oz each).  Lightly cover your hands with flour and roll each part into a 16-18 inch long snack (as pictured above).  

Moisten the skewer or dowel with water at the top where you will start wrapping the dough.  Wrap the dough around the skewer or dowel down to the bottom. Moisten the skewer where the breadstick will end as well.  ( Leave about 1/4 of an inch at the top and bottom if using the skewers, and about 1/4 of an inch at the top and 5 inches at the bottom if using the longer wooden dowels. )

Hang skewers over the edge of a 9×13 inch pan (like pictured above).  Let rise until doubled again. 

Brush with 1/4 cup melted butter.  Bake at 375 for 15-20 minutes or until golden.  

Meanwhile, combine remaining 1/2 cup melted butter, garlic salt, rosemary, and Parmesan cheese.  

Immediately brush seasoned butter mix on breadsticks when they come out of the oven.

Mint Cream Dessert

Festive Mint Cream Dessert Recipe

from taste of home

Ingredients

• 3/4 cup butter, divided
• 1 package (16 ounces) chocolate cream-filled sandwich cookies, crushed
• 8 cups mint chocolate chip ice cream, softened
• 1-1/2 cups milk chocolate chips
• 1 cup confectioners' sugar
• 3/4 cup evaporated milk
• 1 carton (16 ounces) frozen whipped topping, thawed
• Chocolate syrup and red and green sprinkles, optional

Directions

1. In a microwave, melt 1/2 cup butter. Stir in cookie crumbs. Press into a 13-in. x 9-in. dish. Freeze for 30 minutes or until firm. Spread ice cream over crust; return to the freezer until firm.
2. In a large saucepan, combine chocolate chips, confectioners' sugar, milk and remaining butter. Bring to a boil, stirring frequently. Cook and stir for 3-5 minutes or until thickened. Cool to room temperature. When cool, spread over ice cream; return to freezer until firm.
3. Spread whipped topping over ice cream (dish will be full). Cover and freeze for until firm or overnight.
4. Remove from the freezer 15-20 minutes before serving. If desired, drizzle with chocolate syrup and top with sprinkles.Yield: 24 servings.

notes:  I put some crushed up Oreo chunks on top of the cool whip along with some broken up Andie's mints.  yum!

Ann White