Go Back   Cruise Critic Message Board Forums > Holiday Exchange 2013
 
Register here!
Forgot Your Password?


Notices

Holiday Exchange 2013
Celebrate the Holidays of Season with your Cruise Critic Friends -- Halloween - Thanksgiving - Hanukkah - Christmas - Kwanza - The New Year

 
 
Thread Tools Display Modes
  #1  
Old November 20th, 2012, 04:50 PM
gottacruisemore's Avatar
gottacruisemore gottacruisemore is offline
Cool Cruiser
 
Join Date: Feb 2009
Location: chicago
Posts: 318
Default Holiday Recipes

Cranberry Sauce

1 (12 oz.) bag of cranberries
1/2 c. cranberry or cran-apple juice
1/2 c. orange juice
1 c. sugar
Zest of 1 lemon and 1 orange

Rinse and drain cranberries and place in pot. Zest lemon and orange and place zest in pot. Lightly squeeze half of lemon and half of orange to pot. Add the pulp of the other half of the orange to pot. Add sugar and liquid to pot and place over medium heat and bring to a boil, stirring occasionally. Lower heat and let simmer until slightly reduced and thickened, about 5 to 7 minutes. Turn off heat, place in bowl, and let cool. Can be made the day before or even a few days ahead.




Feel free to add your favorites.
__________________



Carnival Imagination (Ocean View)—2010
Norwegian Pearl (Courtyard Villa)—2009
Sovereign of the Seas (Ocean View)—2003
Carnival Destiny (Balcony)—1999
Carnival Fantasy (Inside)—1997
Premiere "The Big Red Boat" (Porthole)—1986

Ad Sponsored By
  #2  
Old November 20th, 2012, 05:26 PM
FlaGrl4Evr's Avatar
FlaGrl4Evr FlaGrl4Evr is offline
5,000+ Club
 
Join Date: Jan 2010
Location: Florida Suncoast
Posts: 7,061
Default Pecan Roll French Toast

If you like the hot-gooey pecan rolls, you will love this french toast recipe. It is great for Christmas morning as you make it before going to bed and then just pop it in the oven while opening gifts.



.

-------------- PECAN ROLL FRENCH TOAST ------ 6 servings ----------

.

1 Cup light brown sugar
1 stick butter
2 TBL light corn syrup
1/2 Cup coarsely chopped pecans
12 slices of thick bread (Texas Toast Style)
6 large eggs- beaten
1 - 12oz can evaporated milk
1 tsp vanilla extract
1/4 tsp salt
1 tsp ground cinnamon


.

In a small pan, combine the brown sugar, butter and corn syrup. Cook over medium heat until thickened - stir constantly.

Pour mixture into a well greased 13" x 9" pan or casserole dish. Top evenly with pecans.

Place 6 slices of thick bread overtop of the syrup & nut mixture. Top each slice of bread with the remaining 6 slices.

In a medium bowl, whisk together eggs, milk, vanilla, salt & cinnamon. Pour evenly overtop and around sides of bread.

Cover with Saran Wrap and refrigerate 8 hours.

Preheat oven to 350`. Discard the Saran wrap and bake french toast for 40 - 45 minutes.
Cool for 5 min. Cut around each piece of french toast and invert to a plate so the nuts and syrup are on top.









.
__________________
Cari

Carnival Legend
Carnival Inspiration
Carnival Liberty

  #3  
Old November 21st, 2012, 06:45 AM
temple1's Avatar
temple1 temple1 is offline
5,000+ Club
 
Join Date: Nov 2007
Location: Myrtle Beach
Posts: 5,388
Default

Quote:
Originally Posted by gottacruisemore View Post
Cranberry Sauce


Feel free to add your favorites.
Thank you for the recipe. I'm in charge of Cranberry Sauce this year and Sister (cooking most of meal) requested something different from my usual - recipe from the back of the bag.


One of my favorites I'll be making for tomorrow is from the 1990 Southern Living Cook Book. Really good and not as sticky sweet as those with marshmallows.

GLAZED SWEET POTATO CASSEROLE

6 med. sweet potatoes or yams (about 3 1/2 lbs.)
1/4 c. brown sugar, firmly packed
1/4 c. honey
1 tbsp. cornstarch
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 tsp. orange rind, grated
2 tbsp. butter
1/2 c. pineapple juice
1/4 c. walnuts, chopped


Cook sweet potatoes in boiling water to cover 20 to 25 minutes or until fork-tender. (I'm going to try baking the potatoes this year) Let cool to touch; peel and cut into 1/2" slices. Arrange slices in a lightly greased 12" x 8" x 2" baking dish; set aside. Combine brown sugar and next seven ingredients in a saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil; boil 1 minute, stirring constantly, until mixture is thickened and bubbly. Pour over the sweet potatoes. Sprinkle with chopped nuts. Cover and refrigerate 8 hours. Remove dish from refrigerator and let stand 30 minutes. Uncover and bake at 350 degrees until thoroughly warmed.
__________________
Lessons learned from last cruise for next:
1. Passport - I promise I will never leave home without it again!
2. Peanut M&M's - Do you know how much they cost in the ship's store???
3. Money, lots and lots of money - Need more money!
4. Heck with the rest of the list, just bring lots of money!
isatin80676@mypacks.net

Goodie - A Cruise!







Sovereign of the Seas - 3/04; Majesty of the Seas - 4/07 & 11/09; Enchantment of the Seas - 4/08, 4/09 & 11/13; Monarch of the Seas - 12/08, 12/09, 8/10 & 7/11; Independence of the Seas - 1/13, 12/13; Vision of the Seas - 11/13; Freedom of the Seas - 5/14

Last edited by temple1; November 21st, 2012 at 06:58 AM.

  #4  
Old November 21st, 2012, 12:29 PM
aohkay aohkay is offline
Cool Cruiser
 
Join Date: Jun 2010
Location: Vancouver, BC
Posts: 1,283
Default

Quote:
Originally Posted by temple1 View Post
Thank you for the recipe. I'm in charge of Cranberry Sauce this year and Sister (cooking most of meal) requested something different from my usual - recipe from the back of the bag.


One of my favorites I'll be making for tomorrow is from the 1990 Southern Living Cook Book. Really good and not as sticky sweet as those with marshmallows.

GLAZED SWEET POTATO CASSEROLE

6 med. sweet potatoes or yams (about 3 1/2 lbs.)
1/4 c. brown sugar, firmly packed
1/4 c. honey
1 tbsp. cornstarch
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 tsp. orange rind, grated
2 tbsp. butter
1/2 c. pineapple juice
1/4 c. walnuts, chopped


Cook sweet potatoes in boiling water to cover 20 to 25 minutes or until fork-tender. (I'm going to try baking the potatoes this year) Let cool to touch; peel and cut into 1/2" slices. Arrange slices in a lightly greased 12" x 8" x 2" baking dish; set aside. Combine brown sugar and next seven ingredients in a saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil; boil 1 minute, stirring constantly, until mixture is thickened and bubbly. Pour over the sweet potatoes. Sprinkle with chopped nuts. Cover and refrigerate 8 hours. Remove dish from refrigerator and let stand 30 minutes. Uncover and bake at 350 degrees until thoroughly warmed.
I do a similar Sweet Potato Casserole, but I add a Pecan nut topping. It is Heavenly! Haven't tried the Honey or Pineapple Juice though...

1/2 cuppacked brown sugar
1/3 cupall-purpose flour
3 tablespoonsbutter, softened
1/2 cup chopped pecans
__________________
2010 - Oceania, Insignia - Lisbon to Rome (12 days)
2008 - NCL, Norwegian Star, Vancouver to Seattle (3 days)
2007 - NCL, Norwegian Pearl, Cruise to No Where (3 days)
2004 - Royal Caribbean, Voyager of the Seas, Alaska (7 days)

  #5  
Old November 22nd, 2012, 12:35 AM
Kartgv Kartgv is offline
Cool Cruiser
 
Join Date: Sep 2009
Location: San Diego County
Posts: 1,323
Default Cranberry Sauce Variation

Quote:
Originally Posted by gottacruisemore View Post
Cranberry Sauce.....
Another variation - chop the cranberries and an orange (rind and all) in a food processor, then transfer to a pan, add the sugar and cook. I also add a dash of cinnamon or cardomom.

I make about 6 batches of it and freeze it in small containers. We eat it all year round, with chicken, ham or pork, mixed with cottage cheese or yogurt for breakfast, or as a topping for cheesecake or in thumbprint cookies.
__________________


Cruising since 1977.

  #6  
Old November 24th, 2012, 02:22 PM
Krazy Kruizers's Avatar
Krazy Kruizers Krazy Kruizers is offline
50,000+ Club
 
Join Date: Jul 2001
Posts: 85,231
Default

Quote:
Originally Posted by aohkay View Post
I do a similar Sweet Potato Casserole, but I add a Pecan nut topping. It is Heavenly! Haven't tried the Honey or Pineapple Juice though...

1/2 cuppacked brown sugar
1/3 cupall-purpose flour
3 tablespoonsbutter, softened
1/2 cup chopped pecans
Love your topping!!
__________________
Cruising is a wonderful way to enjoy retirement!
Far, far too many cruises to list.

  #7  
Old November 24th, 2012, 06:02 PM
KirkNC's Avatar
KirkNC KirkNC is offline
10,000+ Club
 
Join Date: Oct 2007
Location: Raleigh NC
Posts: 18,966
Default

Sounds yummy!
__________________
Kirk








  #8  
Old November 24th, 2012, 10:48 PM
Vanilla's Avatar
Vanilla Vanilla is offline
Cool Cruiser
 
Join Date: Jan 2007
Location: West Virginia
Posts: 1,324
Default

Anyone have a good Breakfast Casserole recipe? Looking for a quick easy one for Christmas morning. Thanks
__________________

  #9  
Old November 25th, 2012, 07:11 AM
Karysa Karysa is offline
5,000+ Club
 
Join Date: Mar 2007
Posts: 8,229
Default

Quote:
Originally Posted by Vanilla View Post
Anyone have a good Breakfast Casserole recipe? Looking for a quick easy one for Christmas morning. Thanks
Here is the recipe for the German Omlette Recipe that I make for Christmas morning. One of our girls is a vegetarian so by omitting the meat from her small casserole she has been able to keep the tradition as well.

German Omlette

Bulk Pork Sausage ( I use the one in the freezer section also used for stuffing in the tube shape and I thaw it first)
(the original recipe calls for a small chopped onion to be fried with meat but I rarely do that anymore)
Fry until no longer pink and add a little of your faviorite mustard 1tsp and a sprinkle of dried parsley
Cool

In a large bowl mix together
6 eggs
2 cups of milk
Add
1 cup of mozzarella and 1 cup of cheddar cheese (shredded)
6-7 slices of bread ripped into bite size pieces
Stir
Add the cooked sausage
Stir until combined

Pour into greased 11 x 9 oblong pan or lasagna pan etc
Cover with foil
Refrigerate overnight

Remove from fridge
Remove foil

Pre-heat oven to 350 degrees
Cook for about 1 hour until fluffy and eggs are cooked and lightly golden
Remove from oven
Let sit 5 minutes or even 10
(we cook crescent rolls during this time)

It's easy and delicious!

Last edited by Karysa; November 25th, 2012 at 07:26 AM.

  #10  
Old November 25th, 2012, 01:01 PM
TexasGiGi's Avatar
TexasGiGi TexasGiGi is offline
Cool Cruiser
 
Join Date: Dec 2008
Posts: 49
Default Pumpkin Bread Pudding

Pumpkin Bread Pudding Ingredients

4 cups white bread, stale or day-old, cut into cubes
  • <LI itemprop="ingredients">4 eggs <LI itemprop="ingredients">3 egg yolks <LI itemprop="ingredients">1 1/2 cups milk <LI itemprop="ingredients">1 1/2 cups heavy whipping cream <LI itemprop="ingredients">3/4 cup canned pumpkin purée <LI itemprop="ingredients">1 cup granulated sugar <LI itemprop="ingredients">1/4 teaspoon salt <LI itemprop="ingredients">1 tablespoon rum or brandy (if you want)<LI itemprop="ingredients">1/4 teaspoon nutmeg <LI itemprop="ingredients">1 teaspoon cinnamon <LI itemprop="ingredients">1/4 teaspoon cloves, ground
  • 1 tablespoon butter
Pumpkin Bread Pudding Instructions

Preheat oven to 350°F. Butter 13x9x2-inch baking pan. Dry bread cubes on cookie sheet in oven 10-15 minutes. Place dried bread cubes in buttered pan. In large mixing bowl, whisk together all pudding ingredients except butter. Pour mixture over bread cubes. No stale bread? Dry fresh bread cubes on a cookie sheet in a 350°F oven for 10 to 15 minutes.

Let sit for 10 minutes to make sure bread is fully soaked. Dab butter over top. Bake 40 to 50 minutes. Pudding should be set in center, but not dry. When baking, pudding edges will puff up higher on the sides, but will deflate once it's removed from the oven.

I made a sweet sauce of sweentened condensed milk and some cream and heat on stove while stirring till mixed and then spoon over individual plates of bread pudding. You can eat the bread pudding plain or with sauce on top.

  #11  
Old November 25th, 2012, 05:25 PM
aohkay aohkay is offline
Cool Cruiser
 
Join Date: Jun 2010
Location: Vancouver, BC
Posts: 1,283
Default

Quote:
Originally Posted by Vanilla View Post
Anyone have a good Breakfast Casserole recipe? Looking for a quick easy one for Christmas morning. Thanks
Check any recipe website and search, "Strata". There's lots of variations, but all use bread and eggs and can be prepared the night before.
__________________
2010 - Oceania, Insignia - Lisbon to Rome (12 days)
2008 - NCL, Norwegian Star, Vancouver to Seattle (3 days)
2007 - NCL, Norwegian Pearl, Cruise to No Where (3 days)
2004 - Royal Caribbean, Voyager of the Seas, Alaska (7 days)

  #12  
Old November 26th, 2012, 08:18 AM
temple1's Avatar
temple1 temple1 is offline
5,000+ Club
 
Join Date: Nov 2007
Location: Myrtle Beach
Posts: 5,388
Default

If you are looking for a new way to serve egg casserole, this is it. You can make it to please everyone in the family.

Base:
12 Eggs, beaten
1/2 cup melted butter
½ cup all purpose flour
1 teaspoon salt
Black Pepper to taste
2 cups (1 pint) small curd cottage cheese

Personality:
½ cup cooked crumbled bacon
1 cup grated Gruyere cheese
3 green onions, finely chopped

Preheat oven to 325º

Serves 6 - 8
Grease or spray 9X13 casserole.

In a large bowl combine the eggs, butter, flour, salt, and pepper until well blended. Stir in remaining ingredients. Pour into prepared pan and bake for 30 – 40 minutes until cooked through, serve immediately.

Make it yours by replacing the personality ingredients with any of the following, or create your own favorite:

A. 1 cup chopped fresh spinach or frozen and thawed
¾ cup shredded Swiss Cheese
¼ cup grated Parmesean

B. 1 cup Monterey Jack Cheese
2 – 3 chopped green Chilies
1 cup cooked and crumbled pork sausage

C. 1 sliced or chopped tomato
1 cup chopped ham
1 cup shredded sharp Cheddar cheese

D. 1 cup cooked and crumbled hot Italian sausage
1 cup grated Fontina cheese
4 tablespoons chopped fresh basil

Variation:

After creating the base, pour into ramekins and make individual casseroles using a combination of personality ingredients. Reduce baking time to about 20 minutes.
__________________
Lessons learned from last cruise for next:
1. Passport - I promise I will never leave home without it again!
2. Peanut M&M's - Do you know how much they cost in the ship's store???
3. Money, lots and lots of money - Need more money!
4. Heck with the rest of the list, just bring lots of money!
isatin80676@mypacks.net

Goodie - A Cruise!







Sovereign of the Seas - 3/04; Majesty of the Seas - 4/07 & 11/09; Enchantment of the Seas - 4/08, 4/09 & 11/13; Monarch of the Seas - 12/08, 12/09, 8/10 & 7/11; Independence of the Seas - 1/13, 12/13; Vision of the Seas - 11/13; Freedom of the Seas - 5/14

Last edited by temple1; November 26th, 2012 at 08:26 AM.

  #13  
Old November 26th, 2012, 01:32 PM
Shirley C's Avatar
Shirley C Shirley C is offline
5,000+ Club
 
Join Date: Jan 2005
Location: Oro Valley, Arizona
Posts: 6,227
Default

This is a great thread. We need lots more recipes though. I'll go through mine and post some more later this week.
__________________











Norweigean to Bahamas
Carnival to Mexico
Princess to Caribbean
Celebrity Zenith to the Caribbean in 1995
Royal Princess to Europe in 2002
Celebrity Millennium to Mediterrean in 2004
Celebrity Millennium to Mediterrean in May, 2005
Disney Wonder to Bahamas & DisneyWorld in May, 2006
Celebrity Mercury to Mexican Riviera in March, 2007
Celebrity Infinity to Alaska 4/28/08
Celebrity Solstice to Caribbean 4/12/09
Celebrity Infinity to Alaska 5/10/10
Celebrity Constellation to Caribbean 3/26/11
Celebrity Infinity to Alaska 5/25/12
Constellation to Caribbean 4/1/13
Celebrity Eclipse to Caribbean 4/6/13
Celebrity Summit to Caribbean 3/29/14 B2B with
Celebrity Summit to Caribbean 4/5/14


Celebrity Infinity to Panama Canal 4/28/15
Celebrity Reflection to Western Caribbean 3/26/16
Celebrity Eclipse to Caribbean 4/3/16

  #14  
Old November 26th, 2012, 03:16 PM
FlaGrl4Evr's Avatar
FlaGrl4Evr FlaGrl4Evr is offline
5,000+ Club
 
Join Date: Jan 2010
Location: Florida Suncoast
Posts: 7,061
Default Teetorhouse Breakfast Casserole

Here is an adaptation of a recipe that I obtained from the Teetorhouse Bed & Breakfast in Hagerstown, Indiana. I love the hashbrown crust and it is almost too easy to throw together.


1- 26oz bag of frozen shredded style hash brown potatoes (thawed)
1/2 tsp celery salt
1 tsp black pepper
1/2 tsp garlic powder
1 lb (tube) of sausage ( turkey sausage works well too)
1 very small chopped onion
*dash red pepper flakes - optional
1 tsp Italian seasoning
1 Cup shredded cheese
5 large eggs
1 12oz can evaporated milk (low-fat 2% is ok but not fat-free)
1/2 tsp ground nutmeg

Preheat oven to 425`. Grease a 13" x 9" pan with cooking spray. Press thawed shredded potatoes onto the bottom and up the sides of the pan. Sprinkle evenly with the celery salt, black pepper and garlic powder. Bake in oven for about 10-15 minutes or until the hash browns begin to turn golden.

Meanwhile, brown sausage, add chopped onion, red pepper flakes and Italian seasoning. Drain any fat.

Remove pan from oven and spread sausage evenly over the bottom.
Sprinlke top of the sausage layer with the shredded cheese.

In a medium bowl, whisk together eggs, can of evaporated milk and ground nutmeg. Pour overtop of cheese layer and return to the oven for 25 minutes.

** makes 10 servings.***








.
__________________
Cari

Carnival Legend
Carnival Inspiration
Carnival Liberty

  #15  
Old November 26th, 2012, 06:10 PM
germanyboy's Avatar
germanyboy germanyboy is offline
Cool Cruiser
 
Join Date: Mar 2010
Location: Albuquerque, NM
Posts: 854
Default

Quote:
Originally Posted by Shirley C View Post
This is a great thread. We need lots more recipes though. I'll go through mine and post some more later this week.
There is a holiday recipe thread from 2005 at http://boards.cruisecritic.com/showthread.php?t=263897
__________________
I came over on the boat, and boy, are my arms tired from rowing!

USNS General Alexander M Patch Bremerhaven to New York City August 1955
Grand Circle Cruise River Harmony Frankfurt to Amsterdam December 2005
Celebrity Mercury Panama Canal Repo San Diego to Baltimore October 2010
Celebrity Century Hawaii to Ensenada March-April 2012
Celebrity Solstice Vancouver to Alaska to Seattle May 2014


  #16  
Old November 26th, 2012, 08:35 PM
mommybear487's Avatar
mommybear487 mommybear487 is offline
Cool Cruiser
 
Join Date: Nov 2010
Location: Texas
Posts: 75
Talking

Delicious French Toast Bake Recipe

Ingredient Checklist

1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf Texas toast
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling
Directions
1. Melt butter in microwave & add brown sugar….stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan….spread around
3. Beat eggs, milk, & vanilla
4. Lay single layer of Texas Toast in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Add 2nd layer of Texas Toast
7. Spoon on remaining egg mixture
8. Cover & chill in fridge overnight
9. Bake at 350 for 45 minutes
10. Sprinkle with powdered sugar
11. Serve with warm maple syrup (I don’t do the syrup part)
- Crack eggs & get them started (on low)
- Melt butter in microwave
- Add brown sugar & stir together
- Pour mixture into 9 x 13 pan
- Spread evenly to cover bottom of pan
- Add milk & vanilla to egg mixture
- *Add 1 Tablespoon powdered sugar to egg mixture*
- Spread even layer of Texas Toast on butter/sugar layer
- *I cut off the crusts…this is NOT necessary….I just think it looks nicer…it was for a bridal shower*-
- After you have 1 even layer, ladle on 1/2 of egg mixture
- *Sprinkle brown sugar & cinnamon before next layer*
- Spread second layer of Texas Toast
- Ladle second half of egg mixture
- *Spread thin layer of butter*
- *Sprinkle lightly with white sugar & cinnamon*
(I think the butter & sugar help give the final product a crusty top….I could easily be wrong….but it sure doesn’t hurt the flavor….and since this recipe is far from figure friendly…then why not?)
- Refrigerate overnight
- Bake at 350 for 45 minutes
- Sprinkle with powdered sugar
- Top should be crusty, middle should be soft & moist, & bottom is just glorious!
- The recipe calls for eating it with warm maple syrup. I did not do this….it would be way too sweet….instead, I added the Tablespoon of powdered sugar in the egg mixture.
- I personally feel that eating it upside down is the way to go…..that way you don’t waste any of the sticky bits of heaven on the plate

No need to add syrup - that's almost too much

sooooo yummy!!!!!!
__________________



NCL Norway - 1993

Big Red Boat - 2000
Carnival Ecstasy -2001
Carnival Conquest -2007

Golden Princess - 2009
Carnival Freedom - 2011
Carnival Breeze - 2013



  #17  
Old November 26th, 2012, 08:49 PM
Sparky56 Sparky56 is offline
Cool Cruiser
 
Join Date: May 2006
Location: Prince George, Virginia
Posts: 116
Default

Quote:
Originally Posted by Vanilla View Post
Anyone have a good Breakfast Casserole recipe? Looking for a quick easy one for Christmas morning. Thanks
I make breakfast casserole and hash Brown casserol every Christmas morning. My kids come in at different times and this is something that can easily be re-heated.

Breakfast casserole
6 eggs (more if you like)
2/3 cup milk
1 lb of sausage
1 package of bacon
1 can of crescent rolls
1 8oz bag shredded cheddar cheese

Cook the sausage and bacon – crumble them up.
Grease the bottom of 9 X 13 the pan. Lay crescent rolls flat on the bottom of the pan.
Spread the sausage and bacon on top of the crescent rolls.
Mix the eggs, milk, salt, and pepper together and then pour it over the sausage and bacon.
Spread the cheese on top of the mixture.
Bake it for 40 minutes at 350 degrees. (note: if you use more eggs, you may have cook longer.)

Hash Brown Casserole

1 (30oz) bag shredded hash brown potatoes
1 onion chopped
1 8oz bag shredded cheddar cheese
1 (10 1/4oz) can cream of chicken soup
1 (16oz) container of sour cream
1 tbl salt
1 tbl pepper

Preheat oven to 375. Combine the potatoes, onion, cheese, soup, sour cream, salt and pepper.
Mix well. Pour into a 9 X 13 greased casserole dish. Bake for 25 to 30 minutes, or until the top is brown.
__________________



  #18  
Old November 27th, 2012, 04:50 PM
Krazy Kruizers's Avatar
Krazy Kruizers Krazy Kruizers is offline
50,000+ Club
 
Join Date: Jul 2001
Posts: 85,231
Default

When my mother was alive I made the following recipe -- it is for 4 - 6 people depending on partions you serve. (now that there is just the 2 of us I buy Walker's Shortbread items.) I do cut the recipe down for other times of the year for us.

Swiss Cheese & Bacon Squares

1/2 cup cold water
2 cups of Bisquick baking mix
8 ounces Swiss cheese
1 pound bacon -- crispy fried and crumbled
4 eggs
1/2 cup milk

Heat oven to 425 degrees.

Grease baking dish, 13 x 9 x 2.

Mix Bisquick and water until soft dough forms -- gently smooth into a ball. Pat in dish with floured hands.

Top with cheese slices.

Top with bacon.

Mix the eggs and milk and pour over the Swiss cheese and bacon.

Bake for aout 20 - 25 minutes.

__________________
Cruising is a wonderful way to enjoy retirement!
Far, far too many cruises to list.

  #19  
Old December 14th, 2012, 12:58 PM
gottacruisemore's Avatar
gottacruisemore gottacruisemore is offline
Cool Cruiser
 
Join Date: Feb 2009
Location: chicago
Posts: 318
Default French Silk Pie

This is reminiscent of the one from Bakers Square (Poppin' Fresh).

Ingredients

1 cup unsalted butter, softened
1 1/2 cups sugar (granulated not powdered)
3 ounces unsweetened chocolate, melted and cooled
2 teaspoons vanilla
4 eggs (5 eggs make a less sweet and fuller pie)
Whipped cream or Cool Whip
Pie crust

Instructions

Beat sugar and butter on medium high until light and fluffy, about 6-7 minutes. Add chocolate (make sure it is cooled) and vanilla and beat until incorporated. Add eggs, one at a time, beating 5 minutes after each addition. Pour into a bowl and cover with plastic wrap. Allow filling to chill for 2-3 hours before adding to cooled pie crust. Top with whipped cream or Cool Whip and refrigerate. Garnish with shaved chocolate (optional).

Make the filling first it will be light, but will darken as it chills. Put it into a bowl, cover with plastic wrap, and refrigerate. This allows it to set before adding it to the pie shell.

Make your pie crust. If making a crust from scratch, follow the instructions for a fully baked pie shell as this pie will not go in the oven. Let cool completely. Personally I am not a fan of chocolate filling on a pastry crust, so I have tried Oreo and graham cracker crusts, both with excellent results. Shortbread may work well also.

Add the chilled filling to the pie crust, if using a crumb crust it is best to use a warmed spatula to spread the filling, so that you do not crack the crust.

For best results make a day ahead. The filling needs time to fully incorporate, any lingering grittiness will dissolve overnight. My experience is the pie seems mousse or custard like when cut, but absolutely melts on the tongue.

Disclaimer: You do not cook this pie so be aware of all those raw egg warnings. I have served it twice using regular eggs. I have also used pasteurized eggs that I found at Whole Foods.

__________________



Carnival Imagination (Ocean View)—2010
Norwegian Pearl (Courtyard Villa)—2009
Sovereign of the Seas (Ocean View)—2003
Carnival Destiny (Balcony)—1999
Carnival Fantasy (Inside)—1997
Premiere "The Big Red Boat" (Porthole)—1986

  #20  
Old December 14th, 2012, 07:48 PM
temple1's Avatar
temple1 temple1 is offline
5,000+ Club
 
Join Date: Nov 2007
Location: Myrtle Beach
Posts: 5,388
Default

gottacruisemore - that is gorgeous! I have only tried Marie Calendars Chocolate Silk Pie.
__________________
Lessons learned from last cruise for next:
1. Passport - I promise I will never leave home without it again!
2. Peanut M&M's - Do you know how much they cost in the ship's store???
3. Money, lots and lots of money - Need more money!
4. Heck with the rest of the list, just bring lots of money!
isatin80676@mypacks.net

Goodie - A Cruise!







Sovereign of the Seas - 3/04; Majesty of the Seas - 4/07 & 11/09; Enchantment of the Seas - 4/08, 4/09 & 11/13; Monarch of the Seas - 12/08, 12/09, 8/10 & 7/11; Independence of the Seas - 1/13, 12/13; Vision of the Seas - 11/13; Freedom of the Seas - 5/14

 

Bookmarks


Ad Sponsored By
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Forum Jump


All times are GMT -4. The time now is 02:18 AM.


© 1995 - 2014, The Independent Traveler, Inc. All rights reserved.
"A Community of People Who Love To Cruise"
All of the information contained within Cruise Critic is protected by copyright. You may, however, download a single copy only for your personal use.