A note of thanks to you. Thanks for reading this little blog-you have inspired me to do more and create more than I knew I could. Your comments are always so encouraging and it is so nice to be a part of a community of crafters, seamstresses, chefs, homemakers, artists. One last thing to share with you in this year -our Christmas dinner menu! A bit untraditional, but SOOO yummy!
Many of those recipes you can probably find online, but here are two of my favorites:
Pink Arctic Frozen Salad: This is kind of like pink ice cream in a little cupcake liner.
1 8oz package of cream cheese
2 T Mayonnaise
2 T sugar
1 8oz can of whole cranberry sauce
1 cup of crushed pineapple
1/2 cup of chopped pecans
1 cup of Heavy whipping cream - whipped (you can use coolwhip in a pinch)
Soften the cream cheese. Blend with the mayo, sugar, cranberry sauce, pineapple, and nuts. Fold in whipped cream. Place paper or foil cupcake liners in cupcake pan. Fill with the salad mixture. Freeze. Serve frozen - serves 8-10.
1 beef tenderloin (we get ours from a local gourmet food store)
Salt & Pepper
Beef or vegetable broth (1 cup or more)
Preheat oven to 425. Rub the meat with the garlic and then brush with melted butter. Place meat on the rack and bake for 30 minutes. Add stock to the pan, reduce the temperature to 300 and cook 15 minutes per pound (for rare) 20 minutes per pound (for medium). Baste every 15 minutes with baster. Use the juices to make a yummy gravy to go over your potatoes.
I hope you all have a lovely holiday filled with laughter and family and friends! I will see you in the new year!