The first day of the new year is winding down - the heavy clouds moving in from the west are obscuring what is surely an amazing sunset. The streetlights are on, glowing against the white-blue snow and bare, black trees ... a very pretty evening is unfolding.
Inside, it's warm and softly lit ~ the dishwasher is running, the boys are all busy in various corners of the house and here I am sitting at my computer, writing and thinking and planning ...
Today we had a lovely New Year's Day dinner with my folks and my brother, Matt. I served a roast beef, along with some mashed potatoes, popovers and a crisp, tossed salad. I made more of the shrimp dip I mentioned in my Christmas post because a. my dad loves it, and, b. my cousin Kate got the recipe to me just in time for New Year's. (Thanks, Kate!)
For dessert (pictured above), I served a yummy cream cheese pound cake with raspberry coulis and freshly whipped cream. This newfound recipe is a keeper for sure - it was easy to do, made two (freezable) loaves, and can serve as a great base to all kinds of seasonal toppings.
Now, while I'm here and have some time, I wanted to answer a few recent recipe requests. But first, let me share the shrimp dip since I keep raving about it, lol!
(Scrumptious) Shrimp Dip
1 4.5 oz can tiny shrimp, drained
4-5 tbsp. chili sauce
2 tsp. lemon juice
1 dash tabasco
1/4 tsp. Worcestershire sauce
1 8 oz. pkg. cream cheese, softened
1/3 cup mayo
Dried or fresh minced onion (we used a few generous shakes of dried)
Beat together all ingredients *except* shrimp. When mixed, fold in shrimp and refrigerate, preferably overnight.
Best served with Bugles!
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Lecia asked for the peppermint drink recipe ...
Candy Cane Cosmo
2 tbsp. vanilla-flavored rum
1 1/2 tbsp. peppermint schnapps
1 1/2 tbsp. white chocolate liqueur (we used Godiva)
3 tbsp. half-and-half
Garnish: Moisten rim of glass, and dip in finely crushed candy cane or peppermint candy (We used Starlights.) Add a small candy cane (hanging on the rim).
(Found in People Magazine)
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Stephanie asked me to share the pineapple/sausage recipe I served at Christmas breakfast ...
Candied Kielbasa & Pineapple
3 lbs. Hillshire Polish Kielbasa (we use Turkey Kielbasa)
2 cans chunk pineapple, drained
1/4 cup light brown sugar
Preheat oven to 350 degrees F. Slice kielbasa 1/4 inch thick. Mix all ingredients together and place in a foil covered baking dish. Bake for 30 minutes. Remove foil and cook for 30 minutes.
(From Hillshire Farms)
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And Monica asked for a link to the donut recipe I use ... I couldn't find a recipe online, but here's the one I follow from the back of the donut pan packaging:
Chocolate Cake Donuts
1 1/2 cups flour
1/3 cup unsweetened baking cocoa
1 tsp. baking powder
1/8 tsp. salt
2 eggs
2/3 cup sugar
1 tsp. vanilla
1/2 cup milk
2 tbsp. butter, melted
Preheat oven to 325 degrees F. Combine flour, cocoa, baking powder and salt. In separate bowl mix eggs, sugar and vanilla until thick. Combine milk and butter. Alternately combine egg mixture and milk mixture with flour mixture and mix until smooth and soft. Spray pan lightly with cooking oil. Fill with batter 2/3 full. Bake 8 minutes. Cool. Carefully remove. Repeat with rest of batter. (Note ~ we used all the batter in one go. It made the donuts bigger, or higher, than usual.) Frost or glaze.
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I have a few more questions to reply to (about magazines and planners and bedsheets, etc.) but this is all I have time for today. I will do another "catch up" post just as soon a I can. :)
Hope you all had a nice holiday! See you again very soon ...
