Brought to you by the people at Food Frenzie!
Nothing fancy...just good food!
Nothing fancy...just good food!
- Contact us at: admin@foodfrenzie.com
MERRY CHRISTMAS!
MAIN DISHES
HONEY-CRUSTED HAM
1 5-pound boneless ham
1 cup light brown sugar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon Dijon mustard
3 tablespoon honey
1 5-pound boneless ham
1 cup light brown sugar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon Dijon mustard
3 tablespoon honey
Bake ham according to package
directions. Thirty minutes before
ham is done, combine glaze
ingredients; spread over top &
sides of ham. Bake ham for the
last 30 minutes. Let rest about 15
minutes before carving.
directions. Thirty minutes before
ham is done, combine glaze
ingredients; spread over top &
sides of ham. Bake ham for the
last 30 minutes. Let rest about 15
minutes before carving.
CHERRY CHICKEN
SERVES 4
4 boneless, skinless chicken
breast halves (4 ounces each)
1 tablespoon vegetable oil
1/2 cup cherry preserves
1/4 teaspoon ground allspice
Dash dry mustard, optional
SERVES 4
4 boneless, skinless chicken
breast halves (4 ounces each)
1 tablespoon vegetable oil
1/2 cup cherry preserves
1/4 teaspoon ground allspice
Dash dry mustard, optional
Flatten chicken to 1/4" thick. In
large skillet, over medium heat, 5
minutes on each side or until
juices run clear. Meanwhile, in
small microwave-safe bowl,
combine the last 3 ingredients.
Heat in microwave, until warmed.
Serve sauce over chicken.
large skillet, over medium heat, 5
minutes on each side or until
juices run clear. Meanwhile, in
small microwave-safe bowl,
combine the last 3 ingredients.
Heat in microwave, until warmed.
Serve sauce over chicken.
SIDE DISHES
CRANBERRY GREENS
SERVES 8
1 tablespoon vegetable oil
6-8 slices bacon, chopped
3 pounds kale, or other greens,
washed & dried
Salt & pepper
1-2 dashes nutmeg
1 - 1 1/2 cups dried cranberries
4 cups chicken stock
SERVES 8
1 tablespoon vegetable oil
6-8 slices bacon, chopped
3 pounds kale, or other greens,
washed & dried
Salt & pepper
1-2 dashes nutmeg
1 - 1 1/2 cups dried cranberries
4 cups chicken stock
Heat oil in Dutch oven. Add
bacon & cook until crisp, about 5
minutes. Strip greens from stems,
if needed; coarsely chop greens.
Add greens to pan gradually,
eventually fitting them all in the
pan & turning occasionally as they
wilt down. Add S&P, nutmeg and
cranberries. Stir in stock. Simmer
about 15 minutes over medium-low
heat.
bacon & cook until crisp, about 5
minutes. Strip greens from stems,
if needed; coarsely chop greens.
Add greens to pan gradually,
eventually fitting them all in the
pan & turning occasionally as they
wilt down. Add S&P, nutmeg and
cranberries. Stir in stock. Simmer
about 15 minutes over medium-low
heat.
TANGY HAM STEAK
SERVES 4
1/2 cup ketchup
1/3 cup sweet pickle relish
1 tablespoon cider vinegar
1 teaspoon brown sugar
1/8 teaspoon cayenne pepper
1 cooked ham steak (1 pound)
SERVES 4
1/2 cup ketchup
1/3 cup sweet pickle relish
1 tablespoon cider vinegar
1 teaspoon brown sugar
1/8 teaspoon cayenne pepper
1 cooked ham steak (1 pound)
Combine the first 5 ingredients &
set aside 1/2 cup for serving. Grill
ham, uncovered, 3 minutes on
each side, basting occasionally
with rest of the sauce mixture.
Serve ham with reserved sauce on
the side.
set aside 1/2 cup for serving. Grill
ham, uncovered, 3 minutes on
each side, basting occasionally
with rest of the sauce mixture.
Serve ham with reserved sauce on
the side.
SPICED SWEET POTATOES
and APPLES SERVES 4
2 (2-pound) cans yams, drained
1/3 cup butter
1/2 cup brown sugar
2 tablespoons cornstarch
1 1/2 cups water
1/2 teaspoon cinnamon
2 cups apples (2 medium), peeled
& cut into small wedges
and APPLES SERVES 4
2 (2-pound) cans yams, drained
1/3 cup butter
1/2 cup brown sugar
2 tablespoons cornstarch
1 1/2 cups water
1/2 teaspoon cinnamon
2 cups apples (2 medium), peeled
& cut into small wedges
Heat oven to 350 degrees.
Place yams in a 2 2/2-quart baking dish
& set aside. In saucepan, melt butter
over medium heat. Whisk in brown
sugar & cornstarch; add next 2
ingredients. Stir in apples. Cook about
5 minutes. Pour mixture over yams &
stir gently to mix.
Cover & bake about 30 minutes.
Place yams in a 2 2/2-quart baking dish
& set aside. In saucepan, melt butter
over medium heat. Whisk in brown
sugar & cornstarch; add next 2
ingredients. Stir in apples. Cook about
5 minutes. Pour mixture over yams &
stir gently to mix.
Cover & bake about 30 minutes.
SAUCY GREEN BEANS SERVES 4
1 tablespoon butter, melted
1/4 cup sour cream
1 tablespoon ketchup or chili sauce
1 teaspoon Worcestershire sauce
1/8 teaspoon pepper
1 (10-ounce) package frozen French-
cut green beans
1 tablespoon butter, melted
1/4 cup sour cream
1 tablespoon ketchup or chili sauce
1 teaspoon Worcestershire sauce
1/8 teaspoon pepper
1 (10-ounce) package frozen French-
cut green beans
In a small bowl, combine the first 5
ingredients; set aside. Cook green
beans according to package directions;
drain. Immediately pour sauce mixture
over beans. Stir gently until beans are
coated & mixture is heated through.
Serve immediately.
ingredients; set aside. Cook green
beans according to package directions;
drain. Immediately pour sauce mixture
over beans. Stir gently until beans are
coated & mixture is heated through.
Serve immediately.
CHEESY ONION CRESCENTS
MAKES 8
1 (8-oz.) tube refrigerated
crescent rolls
3 tablespoons shredded Swiss
or Monterey Jack cheese,
divided
2 tablespoons finely chopped
green onions
1 1/2 teaspoons Dijon mustard
MAKES 8
1 (8-oz.) tube refrigerated
crescent rolls
3 tablespoons shredded Swiss
or Monterey Jack cheese,
divided
2 tablespoons finely chopped
green onions
1 1/2 teaspoons Dijon mustard
Heat oven to 375 degrees.
Unroll dough & separate into 8
triangles. Combine 2 tablespoons
of the cheese with the green
onions & mustard. Spread about 1
teaspoon of the mixture over
each triangle. Roll up from the
short side. Place, point side
down, on ungreased baking sheet,
curving ends in slightly. Sprinkle
with rest of cheese. Bake 11-13
minutes. Serve warm.
Unroll dough & separate into 8
triangles. Combine 2 tablespoons
of the cheese with the green
onions & mustard. Spread about 1
teaspoon of the mixture over
each triangle. Roll up from the
short side. Place, point side
down, on ungreased baking sheet,
curving ends in slightly. Sprinkle
with rest of cheese. Bake 11-13
minutes. Serve warm.
CLASSIC CRANBERRY BREAD
2 cups sifted flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter
1 egg, beaten
1 teaspoon grated orange peel
3/4 cup orange juice
1 cup cranberries, chopped
1/2 cup raisins
1/2 cup chopped nuts, optional
2 cups sifted flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter
1 egg, beaten
1 teaspoon grated orange peel
3/4 cup orange juice
1 cup cranberries, chopped
1/2 cup raisins
1/2 cup chopped nuts, optional
Heat oven to 350 degrees.
Sift the first 5 ingredients into a bowl. Cut
in butter until crumbly. Add egg, orange peel
& orange juice all at once; stir until mixture
is moistened. Fold in cranberries, raisins &
nuts. Spoon into greased 9 x 5 x 3" loaf pan.
Bake 70 minutes, or until toothpick tests
clean. Let set in pan 5-10 minutes; remove
from pan & cool on rack before slicing.
Sift the first 5 ingredients into a bowl. Cut
in butter until crumbly. Add egg, orange peel
& orange juice all at once; stir until mixture
is moistened. Fold in cranberries, raisins &
nuts. Spoon into greased 9 x 5 x 3" loaf pan.
Bake 70 minutes, or until toothpick tests
clean. Let set in pan 5-10 minutes; remove
from pan & cool on rack before slicing.
BEVERAGES & SNACKS
MULLED APPLE CIDER
SERVES 10
1 gallon apple cider
About 48 whole cloves
4 teaspoons whole allspice
4 sticks cinnamon, broken
into pieces
3/4 cup sugar
1 cup orange juice
1/2 cup lemon juice
SERVES 10
1 gallon apple cider
About 48 whole cloves
4 teaspoons whole allspice
4 sticks cinnamon, broken
into pieces
3/4 cup sugar
1 cup orange juice
1/2 cup lemon juice
In stockpot, combine all ingredients
over medium heat. Simmer about 15
minutes. Will keep up to 2 weeks in
refrigerator. Tastes better with age.
(From: Fifty Nifty...Recipes for the
Holidays)
over medium heat. Simmer about 15
minutes. Will keep up to 2 weeks in
refrigerator. Tastes better with age.
(From: Fifty Nifty...Recipes for the
Holidays)
MOCK CHAMPAGNE PUNCH
16 (1/2-CUP) SERVINGS
1 quart white grape juice,
chilled
1 quart ginger ale, chilled
Strawberries or raspberries
16 (1/2-CUP) SERVINGS
1 quart white grape juice,
chilled
1 quart ginger ale, chilled
Strawberries or raspberries
In punch bowl, combine grape
juice & ginger ale.
Serve in champagne glasses
garnished with berries.
juice & ginger ale.
Serve in champagne glasses
garnished with berries.
PARTY CHEESE BALL
MAKES 1 (3-CUP) BALL
1 (10-ounce) package sharp
cheddar cheese, cut into
pieces
1 (8-ounce) package cream
cheese, cut into pieces
4 ounces blue cheese, crumbled
1 teaspoon grated onion
1/2 teaspoon Worcestershire
sauce
1/2 teaspoon hot sauce
1/4 teaspoon dry mustard
1 cup pecan halves
MAKES 1 (3-CUP) BALL
1 (10-ounce) package sharp
cheddar cheese, cut into
pieces
1 (8-ounce) package cream
cheese, cut into pieces
4 ounces blue cheese, crumbled
1 teaspoon grated onion
1/2 teaspoon Worcestershire
sauce
1/2 teaspoon hot sauce
1/4 teaspoon dry mustard
1 cup pecan halves
Combine the 3 cheeses in a food
processor until well blended. Add next 4
ingredients. Place on a piece of wax
paper; wrap in the paper & refrigerate
until firm. Shape into a ball. Roll ball in
the pecan halves to coat. Cover &
refrigerate until serving. Serve with
assorted crackers.
processor until well blended. Add next 4
ingredients. Place on a piece of wax
paper; wrap in the paper & refrigerate
until firm. Shape into a ball. Roll ball in
the pecan halves to coat. Cover &
refrigerate until serving. Serve with
assorted crackers.
CANDIED WALNUTS
MAKES 2 CUPS
1/2 cup brown sugar
2 tablespoons vegetable oil
2 tablespoons balsamic vinegar
1/8 teaspoon pepper
2 cups walnut halves
MAKES 2 CUPS
1/2 cup brown sugar
2 tablespoons vegetable oil
2 tablespoons balsamic vinegar
1/8 teaspoon pepper
2 cups walnut halves
In a large skillet, combine the
first 4 ingredients. Cook & stir
over medium heat until
blended. Add nuts. Cook & stir
6-8 minutes more or until well
coated & sugar is melted.
Spread onto large piece of foil
to cool. Store airtight.
first 4 ingredients. Cook & stir
over medium heat until
blended. Add nuts. Cook & stir
6-8 minutes more or until well
coated & sugar is melted.
Spread onto large piece of foil
to cool. Store airtight.
PINEAPPLE COCONUT
SNOWBALLS ABOUT 2 DOZEN
8 ounces cream cheese, softened
1 (8-ounce) can crushed pineapple,
well-drained
2 1/2 cups flaked coconut
SNOWBALLS ABOUT 2 DOZEN
8 ounces cream cheese, softened
1 (8-ounce) can crushed pineapple,
well-drained
2 1/2 cups flaked coconut
In a small bowl, beat cream cheese
& pineapple together until well
combined. Cover & refrigerate 30
minutes, to firm up. Roll into 1"
balls; roll balls in coconut. Cover
loosely & refrigerate 6 hours or
overnight.
& pineapple together until well
combined. Cover & refrigerate 30
minutes, to firm up. Roll into 1"
balls; roll balls in coconut. Cover
loosely & refrigerate 6 hours or
overnight.
DESSERTS
PINEAPPLE PRETZEL FLUFF SERVES 6
2 cups coarsely crushed pretzels
1/2 cup butter, melted
1 cup sugar, divided
8 ounces cream cheese, softened
1 (20-ounce) can crushed pineapple,
drained
12 ounces Cool Whip
2 cups coarsely crushed pretzels
1/2 cup butter, melted
1 cup sugar, divided
8 ounces cream cheese, softened
1 (20-ounce) can crushed pineapple,
drained
12 ounces Cool Whip
Heat oven to 400 degrees.
In bowl, combine crushed pretzels with
butter & 1/2 cup sugar; press into 13 x
9 x 2" dish. Bake 7 minutes; cool.
Meanwhile, in bowl, beat cream cheese
with rest of sugar until creamy. Fold in
pineapple & Cool Whip. Spread over
cooled crust. Cover & chill until serving.
In bowl, combine crushed pretzels with
butter & 1/2 cup sugar; press into 13 x
9 x 2" dish. Bake 7 minutes; cool.
Meanwhile, in bowl, beat cream cheese
with rest of sugar until creamy. Fold in
pineapple & Cool Whip. Spread over
cooled crust. Cover & chill until serving.
RASPBERRY RICE PUDDING SERVES 4
1 1/2 cups whipping cream
1/4 cup sugar
3/4 teaspoon vanilla
Dash salt
1 1/2 cups cold cooked rice
1/3 cup seedless raspberry jam
4 drops red food coloring, optional
1 cup fresh raspberries
1 1/2 cups whipping cream
1/4 cup sugar
3/4 teaspoon vanilla
Dash salt
1 1/2 cups cold cooked rice
1/3 cup seedless raspberry jam
4 drops red food coloring, optional
1 cup fresh raspberries
Beat together first 3 ingredients in bowl,
until soft peaks form. Stir in the next 3
ingredients. Spoon into serving dishes &
garnish with raspberries.
until soft peaks form. Stir in the next 3
ingredients. Spoon into serving dishes &
garnish with raspberries.
CRANBERRY PECAN SANDIES
2 1/2 - 3 DOZEN COOKIES
1 (15.6-ounce) package cranberry quick
bread mix
1/2 cup butter, melted
1 egg
2 tablespoons orange juice
3/4 cup chopped pecans
30-36 pecan halves
Orange Glaze:
1 cup powdered sugar
3/4 teaspoons orange juice
2 1/2 - 3 DOZEN COOKIES
1 (15.6-ounce) package cranberry quick
bread mix
1/2 cup butter, melted
1 egg
2 tablespoons orange juice
3/4 cup chopped pecans
30-36 pecan halves
Orange Glaze:
1 cup powdered sugar
3/4 teaspoons orange juice
Heat oven to 350 degrees.
In a large bowl, combine the first 4
ingredients. Stir in pecans. Roll into 1"
balls & place 2" apart on ungreased
baking sheet. Flatten with bottom
of a sprayed glass. Press a pecan half
into center of each cookie. Bake 12-14
minutes or until lightly browned. Cool 1
minute; remove to wire racks to cool.
Whisk together glaze ingredients &
drizzle over cooled cookies.
In a large bowl, combine the first 4
ingredients. Stir in pecans. Roll into 1"
balls & place 2" apart on ungreased
baking sheet. Flatten with bottom
of a sprayed glass. Press a pecan half
into center of each cookie. Bake 12-14
minutes or until lightly browned. Cool 1
minute; remove to wire racks to cool.
Whisk together glaze ingredients &
drizzle over cooled cookies.
EGGNOG PUDDING SERVES 8
12 Pirouette cookies
1/2 cup graham cracker crumbs (8 squares)
3 tablespoons butter, melted
16 ounces cream cheese, softened
Dash salt
2 cups cold eggnog
1 1/2 cups cold milk
1 (3.4-ounce) packages instant vanilla
pudding mix
2 teaspoons rum extract
or 1 teaspoon vanilla
1/8 teaspoon ground nutmeg
Cool Whip
12 Pirouette cookies
1/2 cup graham cracker crumbs (8 squares)
3 tablespoons butter, melted
16 ounces cream cheese, softened
Dash salt
2 cups cold eggnog
1 1/2 cups cold milk
1 (3.4-ounce) packages instant vanilla
pudding mix
2 teaspoons rum extract
or 1 teaspoon vanilla
1/8 teaspoon ground nutmeg
Cool Whip
Crush 4 of the cookies; set rest of cookies
aside. In bowl, combine crushed cookies with
next 2 ingredients; divide among 8 serving
dishes. In second bowl, beat cream cheese
with salt until smooth & creamy. Gradually
beat in 1 cup of the eggnog on low mixer
speed; beat 2 minutes. Add rest of eggnog,
milk, pudding mix, extract & nutmeg. Beat on
low speed 2 minutes. Spoon about 3/4 cup of
mixture into each dish. Cover & refrigerate 8
hours or overnight. Garnish with Cool Whip &
reserves cookies.
aside. In bowl, combine crushed cookies with
next 2 ingredients; divide among 8 serving
dishes. In second bowl, beat cream cheese
with salt until smooth & creamy. Gradually
beat in 1 cup of the eggnog on low mixer
speed; beat 2 minutes. Add rest of eggnog,
milk, pudding mix, extract & nutmeg. Beat on
low speed 2 minutes. Spoon about 3/4 cup of
mixture into each dish. Cover & refrigerate 8
hours or overnight. Garnish with Cool Whip &
reserves cookies.
CHOCOLATE CHIP COOKIE CUPS
MAKES 20
1 (18-ounce) package chocolate chip
cookie dough
2 cups (12 ounces) peanut butter & milk
chocolate morsels or semisweet morsels
MAKES 20
1 (18-ounce) package chocolate chip
cookie dough
2 cups (12 ounces) peanut butter & milk
chocolate morsels or semisweet morsels
Heat oven to 350 degrees.
Grease 20 mini muffin cups. Place a square of
dough into each cup; press down center to make
a deep well. Bake about 10 minutes or until
edges are set. Cool in pans on racks 5 minutes;
remove to racks to cool completely. Pour
morsels into a heavy-duty plastic bag; place in
microwave & heat on medium-high heat (70 %
power) for 30 seconds; knead until smooth. Heat
at 10-15 second intervals to melt completely,
kneading each time, until mixture is smooth. Cut
a tiny corner from the bag; squeeze chocolate
into each cup.
Grease 20 mini muffin cups. Place a square of
dough into each cup; press down center to make
a deep well. Bake about 10 minutes or until
edges are set. Cool in pans on racks 5 minutes;
remove to racks to cool completely. Pour
morsels into a heavy-duty plastic bag; place in
microwave & heat on medium-high heat (70 %
power) for 30 seconds; knead until smooth. Heat
at 10-15 second intervals to melt completely,
kneading each time, until mixture is smooth. Cut
a tiny corner from the bag; squeeze chocolate
into each cup.
CHOCOLATE-DIPPED APRICOTS
MAKES ABOUT 40
1/2 cup semisweet chocolate chips
1 1/2 tablespoons brandy, optional
1 (6-ounce) package dried apricots
(about 40)
MAKES ABOUT 40
1/2 cup semisweet chocolate chips
1 1/2 tablespoons brandy, optional
1 (6-ounce) package dried apricots
(about 40)
Line a baking sheet with wax paper.
Melt chocolate in microwave or on
stove top; stir in brandy, if using.
Dip half of each apricot into the
chocolate & place on wax paper.
Refrigerate 1-2 hours or until
chocolate is firm.
Melt chocolate in microwave or on
stove top; stir in brandy, if using.
Dip half of each apricot into the
chocolate & place on wax paper.
Refrigerate 1-2 hours or until
chocolate is firm.
WE AT FOOD FRENZIE WOULD LIKE
TO TAKE THIS OPPORTUNITY TO
WISH YOU A MERRY CHRISTMAS and a
VERY HAPPY NEW YEAR!!
TO TAKE THIS OPPORTUNITY TO
WISH YOU A MERRY CHRISTMAS and a
VERY HAPPY NEW YEAR!!