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All the recipes are submitted by friends!

Main Dishes

Ham and Potato Casserole
Needed: 5-6 peeled and sliced potatoes, 3/4 cup ham pieces and 1 can cream of onion soup.
mix in order given and place in a greased 2 quart casserole baking dish. Bake at 350 degrees for 1 1/2 hours.Great for pot lucks~ Sent in by Grace

Taco Salad
Needed: 1 1/2 pound hamburger, bag corn chips,onion, lettuce , tomato, shredded mild cheddar cheese, avocado.
Fry hamburger until done adding ion for flavor while frying. Drain grease. Take the corn chips break them, and place in a large bowl. Add hamburger on top of corn chips. Then add diced tomatoes, shredded lettuce, cheese and avocado. Mix gentle. Ready to serve with salsa or ranch dressing. Great for large groups! ~ Peggy

Easy Pot Roast
Needed: 3-4 pound chuck roast. onions, potatoes, carrots, celery, canned brown gravy
Take a large 3- 4 pound chuck roast and place in over safe cookware, add gravy on top, cover and cook at 325 degrees for 3- 31/2 hours. Be sure to check it so it does not dry out. An hour before done add cut up potatoes, cut carrots, onion and celery. The slow long cooking makes it tender plus helps warm the house on winter days! Goes great with rolls.

Baked Pork Chops
Needed: 4 Pork Chops, 1/2 c. water and 1 can cream of mushroom soup
Brown the pork chops in a skillet. Pour off drippings. Stir in soup and water. Place in oiled casserole dish, cover and bake at 350 degrees for 45 minutes.

Spinach Casserole
Needed: 2 pkg. chopped spinach,1 onion,1 can artichoke hearts ( drained) 8 oz cream cheese
Cook & drain spinach. Sauté onion in skillet, add spinach, cream cheese and artichoke hearts. Mix well and bake in greased casserole dish for 30 minutes at 350 degrees

Ragin' Garlic Roasted Chicken
Needed: 1 (3 ˝-4 lb.) roasting chicken
2-3 Tbsp. Ragin' Cajun Seasoning
3-4 cloves garlic, minced
Gently cut skin away from poultry and place minced garlic inside with Silicone Spatula. Place chicken into Base of Oval Microwave Cooker with Deep Colander Ring placed on top. Generously season outside of chicken and inside cavity with Ragin' Cajun Seasoning. Cover and cook on High for 7˝minutes per pound. Let sit for 5 minutes before serving. Makes 6 servings. 
* Side Dish Suggestions: corn bread and mixed vegetables.
Recipe Variation: Substitute Italian Herb Seasoning or Southwest Chipotle for Ragin' Cajun Seasoning
Leftover Suggestion: Shred leftover chicken and save for Chicken Rollup recipe (tomorrow's featured recipe)   
Submitted by: Renee Buchanan -Website Link

Onion Swiss Steak
Need: 3 lb Round steak, 3/4" thick
1 1/2 ts Salt
1/4 ts Pepper
2 pk Onion soup mix
2 cn (10 oz) tomatoes
Cut steak into serving pieces, season with salt and pepper and place into dutch oven. Sprinkle
onion soup mix over top and pour tomatoes over all. Cover and cook over slow fire for 2 to 3 hours
or until meet is done and tender.
Sent in by NetworkOfConnections

 

Fondue's

WISCONSIN HOLIDAY FONDUE
Need:
1 medium Onion,chopped
1/2 lb Ground beef
2 can (10 1/2 oz) pizza sauce
1 1/2 teaspoon Fennel seeds
1 1/2 teaspoon Leaf oregano
1/4 teaspoon Garlic powder
2 1/2 cup (10 oz.) shredded Cheddar Cheese
1 cup (4 oz.) Mozzarella cheese
Italian or French bread or English muffins
In a sauce pan over medium heat, brown onion and ground beef. Drain.
Add pizza sauce and seasonings' stir until heated. Add cheese by handfuls. Stir until smooth. 
Pour into fondue pot. Keep warm while serving.
Serve with Italian or French, cut in pieces or over English
muffins for a luncheon treat. Makes 4 servings.


SPINACH FONDUE
1 lb Cream cheese
1 1/4 c Sour cream
3 1/2 oz Spinach, frozen, chopped and drained well
4 oz Water chestnuts, lightly chopped
1/4 c Onions, chopped
1/4 ts Garlic oil or juice
1/4 ts Salt
2 ds Hot pepper sauce
At medium speed, blend cream cheese and sour cream
thoroughly. Add remaining ingredients and blend.
Refrigerate 2-3 hours. To serve, place mixture in
casserole and heat through. Serve with crusty French
or Italian bread. Serves 6-10


RASPBERRY FRUIT FONDUE
1/2 pt Raspberries
2 tb Sugar
1 package cream cheese (8 ounces)
Fresh fruit for dipping, such as strawberries, melon balls, fresh pineapple chunks, or peach sections.
Gently wash the raspberries, drain. 
In a covered blender container, blend the berries and sugar. 
Strain through a medium sieve. Beat the cream cheese until smooth. Beat in the raspberry pulp
until well blended and smooth. Refrigerate. Arrange the fruits around the bowl of
dip. Serve as an hor d'oeuvre or summer dessert

Chocolate

Chocolate dipped marshmallows
Needed : Bag of large marshmallows, melting chocolate, pop-cycle sticks, colored sprinkles.
Carefully melt the chocolate in the microwave at med. setting, stirring every minute or so.Takes 2- 3 minutes.
( The chocolate will not lose it shape until it is stirred so it is easy to burn if your checking it by " the looks of it") Place marshmallows on pop-cycle sticks and dip in melted chocolate, stirring them around to cover them completely. Shake some sprinkles on them and let stand to dry. A box with slits cut in it makes a great stand for them to dry on. Send in by www.Ourcircleoffriends.com


Chocolate dipped tangerines
Melt the chocolate it the microwave on Med. ( about 2-3 minutes) in a microwave safe bowl
Making sure to stir 1/2 way. Peel some tangerines and have ready to dip. Lay our a tray or aluminum foil. Dip the tangerines in the chocolate and set on tray to dry. Sprinkles options. This can also be done with pretzels!
Sent in by Home Spun Shoppes.com

Chocolate Log Rolls.
Make fudge according to your favorite recipe. 
While fudge is still soft form into a log roll about 4 inches long.
Cover with melted chocolate and smooth out.
Make a knot in the log by adding a piece of walnut.

Chocolate Pudding with whip cream
needed: instant chocolate pudding, milk and cool whip
Make pudding according to box. Take either 1 large bowl or 4 - 5 smaller glass bowls or cups.
Layer the pudding in 1st then add some cool whip and layer again until gone, ending with cool whip on top.
For fun add sprinkles or shavings from a  chocolate candy bar. Easy ,fun kids of all ages love it!
Sent in by Heather

 


If you have a recipe you would like to share please email it to us!
    Thank you to all who have shared their great recipes with us!

                                  
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