Bite Size Fish Tacos

                                                                    From a taste of home

 

 

TOTAL TIME: Prep: 30 min. Bake: 20 min. YIELD:36 servings

Ingredients

• 1/2 cup salsa verde
• 4 ounces cream cheese, softened
• 2 tablespoons lime juice, divided
• 2 tablespoons minced fresh cilantro
• 1 teaspoon honey
• Dash salt
• 12 frozen breaded fish sticks
• 1 tablespoon taco seasoning
• 36 tortilla chip scoops
• 1-1/2 cups coleslaw mix
• 3/4 cup cubed avocado
• 3/4 cup chopped seeded tomato
• Lime wedges and additional minced fresh cilantro

Directions

• 1. In a blender, combine the salsa, cream cheese, 1 tablespoon lime juice, cilantro, honey and salt. Cover and process until smooth; set aside.
• 2. Place fish sticks on a baking sheet. Bake at 425° for 10 minutes. Sprinkle with half of the taco seasoning. Turn fish sticks over; sprinkle with remaining taco seasoning. Bake 7-9 minutes longer or until crisp.
• 3. Meanwhile, place tortilla chips on a serving platter. In a small bowl, combine the coleslaw mix, avocado, tomato, remaining lime juice and 1/2 cup salsa mixture. Spoon into chips.
• 4. Cut each fish stick into three pieces. Place a fish stick piece in each chip; top each with about 1/2 teaspoon salsa mixture. Garnish with lime wedges and additional cilantro. Yield: 3 dozen. 

Ingredients

1. For the bacon jam:
   • 1 pound thick-cut bacon, cut into 1/4-inch strips
   • 1 large onion, finely chopped
   • 1 garlic clove, finely chopped
   • 3/4 cup granulated sugar
   • 1/2 cup (packed) dried apricots (4 ounces), roughly chopped
   • 1/4 cup sherry vinegar
   • 1 sprig thyme
   • 3 sprigs rosemary
   • 1 bay leaf
   • Kosher salt
   • Freshly ground black pepper
2. For the Brussels sprouts:
   • Kosher salt
   • 16 medium Brussels sprouts (12 ounces), trimmed and halved
   • 2 tablespoons olive oil
   • 2 garlic cloves, smashed
   • 4 sprigs thyme
3. Special equipment:
   • 32 small skewers or toothpicks 

Bacon-Wrapped Dates

                                                                                                    Martha Stewart

Directions

1. Preheat oven to 450 degrees. Stuff each date with 3 or 4 pistachios. Lay a stuffed date and apricot strip on top of each bacon slice; wrap to enclose.
2. Transfer to a rimmed baking sheet. Bake until bacon is crisp, about 10 minutes, flipping each wrapped date after 8 minutes. If frozen, bake at 400 degrees for 10 minutes; flip, and bake 10 minutes more. Transfer wrapped dates to paper towels to drain. Serve with toothpicks.

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 Hershey’s Candy Cane Kisses White Cocoa

 

• 7 Hershey’s Candy Cane Kisses (unwrapped)
• ½ tsp. vanilla extract
• 1 cup whole milk
• a  drizzle of peppermint schnaps 

Directions:

1. Place kisses and vanilla in a attractive  mug. Set aside
2. Heat milk to ALMOST boiling then pour over the Kisses.  Allow to set for 2 minutes then stir until a rosy pink color develops  .
3. drink and enjoy.

Adult Hot Chocolate

Ingredients

2 quarts whole milk
1 cup hot chocolate mix
4 ounces almond liqueur
2 ounces Smirnoff vodka
Whipped cream
Chocolate syrup
Marshmallows

Directions

1. Pour the milk into your slow cooker along with the hot chocolate mix, almond liqueur, and vodka. Whisk gently to incorporate, then set the slow cooker on high and let warm through for 30 minutes.
2. Give the hot chocolate a stir, then turn the heat down to medium. Serve the steaming mugs alongside the whipped cream, chocolate syrup, and marshmallows for garnishing.

Information

Category

Drinks, Hot Drinks

Yield

8 servings

Cook Time

30 minutes

Spiked Hot Chai Tea Cocktail

 

Ingredients

2 quarts water
4 ounces bourbon
2 ounces Smirnoff vodka
8 chai tea bags
1/2 cup honey
Cream
Fresh mint leaves

Directions

1. Pour the water, bourbon, vodka, and honey into your slow cooker, and set to high. Add the tea bags, and let warm through for 30 minutes.
2. Remove the tea bags, and turn the heat to medium. Serve alongside the cream and mint leaves for garnishing.

Information

Category

Drinks, Hot Drinks

Yield

8 servings

Cook Time

30 minutes

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                                                             from Pillsbury

 

Ingredients

 lb fresh blueberries
Pillsbury™ refrigerated pie crust, softened as directed on box
 ice cream or whipped cream, if desired
                                                                       Plus

 

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1½ sticks Challenge Butter (softened, not melted)
½ tsp salt
1¼ cup packed C&H brown sugar
1½ cup Bob's Red Mill all purpose flour
3 eggs
½ tsp baking powder
2 Tbsp. minced crystallized ginger or 1 teaspoon finely grated fresh ginger
1½ tsp vanilla extract
¾ –1½ cups Craisins (dry cranberries)
4 oz. white chocolate chips

For decoration when completed and cooled:

½ cup Craisins (dry cranberries)
2 oz white chocolate chips

Frosting

4 oz Challenge Cream Cheese
1 teaspoon vanilla extract
3 cups C&H powdered sugar
4 tsp lemon juice (about 1 lemon)

Preheat oven to 350. Line a 12×16 inch baking sheet with foil or parchment paper. Set aside.

Cream together brown sugar, salt & butter. Add eggs & vanilla extract, one egg at a time creaming the mixture in between. Add grated ginger, flour & baking powder and stir everything together. Add cranberries & white chocolate and fold them in. Using wet hands or wet spatula spread the batter evenly in a 12×16 inch baking pan. Bake for about 10 minutes or until the middle is baked through. Do not overbake. Allow to cool.

Frosting: Add the cream cheese, powdered sugar, lemon juice & vanilla extract to a bowl of a mixer. Using a beater or a whip attachment beat/whip everything together until creamy, about 4-5 minutes.

Place the white chocolate in a cup and microwave for about 40-50 seconds in increments stirring with a spoon in between, until it just starts to melt. Continue stirring until all chocolate is melted. Transfer it to a Ziploc or piping bag and twist the end around the chocolate. When ready to drizzle, snip the end with scissors.
(add a teaspoon of coconut oil or crisco to your white chocolate and it will drizzle good.)


Spread the frosting over the cooled down crust. Sprinkle the craisins on top. Drizzle melted white chocolate on top. Allow the bars to set until the top of the cream cheese frosting is not sticky to the touch, about 2 hours. Trim the ends of the bars, for even edges. Cut the bars into squares, then cut the squares diagonally into triangles, just like Starbucks



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I found this unusual way of making a fruit cake on YouTube. I thought this cake was really different,but i still hate fruit cake LOL!  But this is really good and family (my Mom) liked it.

 From CookingAndCrafting

2 c. sifted Bob's Red Mill all purpose flour
1 1/2 c. C&H sugar
1/2 c. unsweetened cocoa
1 tsp. baking soda
1 tsp. salt
1 1/2 c. walnuts, coarsely chopped
2 c. diced mixed candied fruit
1 c. raisins
1 c. thinly sliced pitted dates
2 eggs
1 c. sour cream
1 tsp. vanilla
1/4 c. Challenge Bbutter, melted

Generously grease a 9-inch tube pan.

On wax paper, sift together flour, sugar, cocoa, baking soda and salt. On another sheet of waxed paper, mix together walnuts, candied fruit, raisins and dates.

In large mixing bowl, beat eggs, sour cream, and vanilla until blended.

Add Challenge butter, flour mixture, and blend well. Beat with mixer medium speed 1 minute.

Add walnut and fruit mixture, and fold in well distributed. Turn into prepared pan.

Bake in preheated 300 degree oven with a shallow pan of hot water on floor of oven until cake tester inserted in center comes out clean, about 1 3/4 hours. Cool in pan placed on wire rack 10 minutes. Turn out on wire rack after loosening edges.

If cake is to be served shortly after baking, it will have to be cut in thick slices, and it will not have the traditional fruit cake texture. To have the cake change so texture is beautifully moist and may be cut in thin slices, wrap in plastic wrap, place in plastic bag and refrigerate for a week or so before using. It may be stored this way for weeks and even months. Before serving, slice cake when it is taken out from the refrigerator and arrange on serving plate. Let stand at room temperature for 10 minutes or so before offering. Makes a 3 lb. fruit cake

You can watch video on YouTube here: https://youtu.be/OuUKspJqRxI

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 Ambrosia Pudding





 





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Recipe from a taste of home

 

 This recipe is  from a woman named Emmie Oddie, who's a well-known home economist in Canada She had a column in a farming newspaper, and  would test her reader's recipes in her own kitchen. Then she would write about the recipe. These are so tasty sweets and  are so rich that you only need a small piece. But I love the idea of no baking and they make great holiday treats!

Ingredients

• 3 cups graham cracker crumbs
• 1-1/2 cups miniature marshmallows
• 1 cup finely shredded unsweetened coconut
• 1/2 cup chopped maraschino cherries
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon maple flavoring
• FROSTING:
• 1 cup packed brown sugar
• 1/3 cup butter, cubed
• 1/4 cup 2% milk
• 1 cup confectioners' sugar

Directions

• 1. In a large bowl, mix cracker crumbs, marshmallows, coconut and cherries; stir in condensed milk and flavoring. Press into a greased 8-in. square baking pan.
• 2. For frosting, in a small saucepan, combine brown sugar, butter and milk. Bring to a boil, stirring constantly; cook and stir 3 minutes. Transfer to a small bowl; cool until lukewarm, about 15 minutes. Stir in confectioners' sugar until smooth. Spread over crumb mixture; refrigerate until set, about 1-1/2 hours.
• 3. Cut into bars. Store in an airtight container in the refrigerator. Yield: 32 bars.

Editor's Note: Look for unsweetened coconut in the baking or health food section.

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