from: Martha Stewart's Handmade Holiday
Ingredients
11 lemons, preferably organic
1 liter 160-proof vodka or grain alcohol
3 C sugar
3 C boiling water
Directions
Peel strips of zest from lemons using vegetable peeler; reserve remainder of lemons for another use. Put the zest and vodka into an airtight container and let stand at room temperature at least 2 days and up to 1 week.
Stir together sugar and hot water until completely dissolved; let cool completely. Stir sugar mixture into vodka mixture; refrigerate in an airtight container overnight.
Pour liquid through a large sieve and funnel into airtight bottles. Discard zest. Limoncello can be kept in the freezer for up to 3 months.
from: Jess
Ingredients
2 packages vanilla flavored almond bark
rice krispies
starlight mints or candy canes
Directions
Stick the candycanes or mints in a plastic bag and use a hammer or a shoe or your meat tenderizer to mash 'em up. don't get them too fine. You want some color!
Smush up or chop the almond bark. Put it in a sauce pan and melt it over low heat. It isn't like normal chocolate … no need to use a double broiler. But do watch it.
Once it's all melted, stir in some rice krispies. Not so many that the almond bark doesn't cover it, but enough so that they permeate.
Pour this mixture onto a rimmed cookie sheet and spread it around until you have an evenish layer. Sprinkle the candy pieces all over the top and push them gently in with the back of a spatual or something else flat.
Then cover the whole thing up with foil and set it somewhere cold (like your patio in the winter, say) and let it sit for a while. It will get all waxy when it is properly set. Make sure it is really set and then break it apart.
from: Jess
Ingredients
2 packages vanilla flavored almond bark
rice krispies
oreos (like 12 or s)
Directions
Stick half the oreos in a plastic bag and use a hammer or a shoe or your meat tenderizer to mash 'em up. Don't get them too fine. The chunks look pretty on top.
Take the other half and pulverize them in a blender or food processor.
Smush up or chop the almond bark. Put it in a sauce pan and melt it over low heat. It isn't like normal chocolate … no need to use a double broiler. But do watch it.
Once it's all melted, stir in the pulverized oreos and then some rice krispies. Not so many that the almond bark doesn't cover it, but enough so that they permeate.
Pour this mixture onto a rimmed cookie sheet and spread it around until you have an evenish layer. Sprinkle the smashed oreos all over the top and push them gently in with the back of a spatula or something else flat.
Then cover the whole thing up with foil and set it somewhere cold (like your patio in the winter, say) and let it sit for a while. It will get all waxy when it is properly set. Make sure it is really set and then break it apart.
from: Recipe Zaar
Ingredients
1 lb dried red beans (after extensive research I have discovered that kidney beans are the same thing)
1 medium onion, chopped
1 small green pepper, chopped
2 celery ribs, chopped
3 garlic cloves, minced
2 (14.5 oz) cans beef broth
2 C water
1 lb smoked ham or smoked turkey ham or sausage (cooked) cut into 1-inch pieces
1 t salt
1/2 t hot pepper sauce
3-4 C cooked rice
Directions
Soak beans in your crockpot over night; drain, rinse. Combine all ingredients except rice in crockpot and cook on low for 10-12 hours or on high for 5-6 hours. Serve over hot rice.
Nutritional Info (1/6 recpe(
Calories 336; Fat 10.8 g; sat fat 3.1 g; cholesterol 53 mg; sodium 2785 mg; postassium 579 mg; carbs 34.1g
from: Jesser
Ingredients
2 packages creamed spinach (Green Giant is my preferred brand)
4-8 oz feta cheese (depending on how much you like it)
16 sheets Filo/phyllo dough
3-4 T butter
Directions
Cook the creamed spinach according to the directions on the package.
Heat oven to 350. Grease the a cookie sheet with your choice of cooking spray or butter. Lay two sheets of Filo on the sheet (on top of one another) and brush the top one with butter. Repeat three more times so you have a total of eight sheets laid down.
Spread the spinach evenly over the sheets and sprinkle the desired amount of feta on top.
Top this with 8 more sheets of Filo done in the same manner as the ones on bottom.
Bake at 350 for 45-50 minutes or until the filo dough is puffy and slightly browned.
from: Paula Kafer
Ingredients
1 C raisins
1 C water
1 C sugar
1 egg 1 C oleo
2 C flour
1 t cinnamon
1 t cloves
1/2 t nutmeg
1/2 t ginger
1 t baking soda
1/6 C butter
1 C powdered sugar
1t vanilla
1-2 T water
Directions
Bring water, raisins, sugar to a boil. Add oleo, let boil5 min. Let cool. Add flour through baking soda. Stir well. Spread onto a greased cookie sheet and bake at 350 for 10-12 min.
While it's baking, melt the butter and combine it with the powered sugar and vanilla. Add just enough water so it's the proper consistency for a glaze. Drizzle the warm bars with the frosting and allow to cool. Cut into squares to serve.