Cheeses, meats, and olives with crackers
citrus vinaigrette, apples, walnuts, blue cheese
My husband made the vinaigrette. I know it had fresh squeezed orange juice and a few tablespoons balsamic, tablespoon honey, a few tablespoons olive oil, add salt and pepper to taste.
Sadly no photo of this salad. It was time to get the dinner rolling!
mac n cheese
My husband made the mac n cheese. I have typed up his recipe before but he keeps changing it up every time to make it better. This time he added some mustard for bite
Sour Cream Crescent Rolls
Moms sour cream crescent rolls
Southern Living recipe
8 oz Commercial sour cream
1/2 c Warm water --105 to 115f
2 pk Dry yeast
Butter or margarine; melted
1/2 c Butter or margarine
1/2 c Sugar
2 Eggs; beaten
1 ts Salt
4 c All-purpose flour
Place butter in a small saucepan, and bring to a boil.
Remove from heat; stir in sour cream and sugar.
Cool mixture to 105 to 115F.
Dissolve yeast in warm water in a large mixing bowl;
let yeast mixture stand 5 minutes.
Stir in sour cream mixture and eggs.
Combine flour and salt; gradually add flour mixture to yeast mixture, mixing well. Cover and refrigerate at least 8 hours.
Punch dough down, and divide into 4 equal parts.
Roll each into a l0-inch circle on a floured surface; brush with butter.
Cut each circle into 12 wedges; roll up each wedge, beginning at wide end.
Place on greased baking sheets, point side down.
Cover and let rise in a warm place (85F, free from drafts, 1 hour or until doubled in bulk.
Bake at 375F for 10 to 12 minutes or until golden brown. Yield: 4 dozen.
Standing Rib Roast
(thanks Martha Stewart)
After my meat was scored and it was time to salt and pepper. I threw black peppercorns into a ziplock baggie and whacked them with my meat mallets. I rubbed the black peppercorns all over the scored part of the meat and did not use salt. This was inspired by The Pioneer Woman who has a fabulous blog. She used black peppercorns on a beef tenderloin though, not a prime rib.
The meat with the rub on it
The meat after 3+ hours of baking. Not bad for over 10 pounds of meat
The meat platter
2 Vegetable Sides
(Tyler Florence recipe)
We did not add cheese. Since this part was so close to the holidays and we served mac n cheese we not only stayed away from potatoes but stayed away from cheese laden side dishes too.
Brown Sugar Glazed Carrots
This recipe was from Betty Crocker!
My husband thought these were a little sweet for him but everyone else gobbled them up. It was a great recipe as is. If I changed anything I think a little of the orange juice would be nice to add to the glaze instead of just orange zest.
This is my basic cheesecake recipe with a cranberry topping. Its the same cheesecake base I use for all my flavored cheesecakes. They all start with the same 3 packages of cream cheese and the heavy cream :)
2 cups graham cracker crumbs
1/3 cup butter, melted
2 tablespoons sugar
2 1/2 cups frozen cranberries
2/3 cup sugar
2+ tablespoons cornstarch
2 teaspoons lemon juice
3 packages (8 ounces each) softened cream cheese
1/2 cup sugar
3 tablespoons flour
1 teaspoon vanilla extract
2 egg whites
1 cup whipping cream
Combine crust ingredients to make crust; press into bottom and up sides of a greased 9 inch spring form pan. Chill 1 hour or until firm.
In a sauce pan add cranberries, 1 cup water, lemon juice, sugar and cornstarch. Bring to a boil. Bring sauce to a boil, stirring constantly, until sauce is thickened. Refrigerate sauce. When it's time to serve, reheat sauce! I put mine in a gravy boat and we passed it around the table. People could top their cheesecake if they wanted with how much they wanted.
In a mixing bowl, beat cream cheese, sugar, flour, and vanilla until fluffy. Add egg whites; beat on low until just blended. Stir in cream.
Pour all of the filling into the crust.
Bake at 375 degrees for 35-40 minutes or until center is nearly set. Refrigerate overnight. Spoon reheated cranberry sauce on top when ready to serve.
The dinner table minus my husband who took the photo
You can see the bowl of fried onions on the table. There were actually two bowls on the table, one at each end. I wanted something crunchy with the dinner for texture so fried onion straws were a condiment for the meat. He soaked his onions in a milk and egg mixture. Then drained the liquid out and put a tiny amount of seasoned flour in a ziplock and shook the onions to lightly coat.