As I sit here, looking out the window, watching the snow softly falling on the beautiful lake I live on, here in Northern WI, I think back to that hot, humid Sunday night in July when I decided to start my blog, Turnips 2 Tangerines. The name Turnips 2 Tangerines literally popped into my head, and the rest I guess is history. It has been a slow, steady climb and I am amazed every day how more and more friends are taking the time to drop by. I am so happy and proud of my little blog, Turnips 2 Tangerines; where here in the Big Woods of Northern WI, I make all my favorites in my little kitchen:) I never thought when I started in July, how much I would enjoy Turnips 2 Tangerines, and how much it would become a part of me. Thank you to everyone who has stopped by and hurry on back! Also, Welcome to all of you who are here for the first time~ I'm glad your here.
I made a list of my most popular recipes on Turnips 2 Tangerines in 2012~
From my Christmas Candy Countdown:: Angel Food Candy and Sugar Glazed Almonds~
1 bag (20oz) 15 Bean Soup Mix (set seasoning packet aside for other use or discard)
2 quarts water
2 T salt
1 lb smoked ham hocks
1-1/2 gallons water
Soaked beans, drained and rinsed
1 cup onion, chopped
1 green pepper, chopped
4 cloves garlic, minced
4 celery ribs, chopped
4-6 carrots, peeled and sliced
1 small rutabaga, peeled and cubed
1 can (14-1/2 oz) diced tomatoes
juice of 2 lemons
2 T chili powder
1-2 T hot sauce
1 T colgin liquid smoke
salt and pepper to taste
Ham from ham hocks plus extra left-over ham or smoked sausage
Soaking: Place dried beans in a large pot. Cover with 2 quarts water. Add salt, stir. Allow beans to soak overnight, or at least 8 hours
After soaking: Drain water, rinse. Place soaked and rinsed beans in large stock/soup pot. Add ham hocks and water.
Bring beans to a boil, reduce heat and simmer uncovered for 2-1/2 hours.
After simmering, remove ham hocks, cool, remove meat when cool enough to handle.
To soup pot add: onion, green pepper, garlic, celery, carrots, rutabaga, diced tomatoes, lemon juice, chili powder, hot sauce, liquid smoke, salt, pepper, ham or smoked sausage.
Return to a boil, reduce heat and simmer for 1 hour.
I had this wonderful Buffalo Chicken Dip for the first time on Christmas Day. I feel instantly in love:) This dip is tasty and easy to prepare. It's a new favorite in my house! And did I say that my Son made it:) I have always thought he would make an excellent cook and hoped he would one day find the love for cooking, like I have. Maybe... he is on his way... This recipe was on the back of the Franks Red Hot Sauce Bottle. www.franksredhot.com
1- 8 oz pkg. cream cheese, softened
1/2 cup blue cheese dressing
1/2 cup Franks Red Hot Sauce
1/2 cup crumbled blue cheese
2 cups diced cooked chicken (I used canned, yes, I said canned, there is a first time for every thing)
Place cream cheese into a deep baking dish. Stir in remaining ingredients. Bake at 350º for 20-25 mins.or until hot and bubbly.
Serve with Fritos or Garlic Bread.
Christmas Candy Countdown * 24 Days of Christmas Candy *
*T'was the Night Before Christmas* T'was the night before Christmas, When all through the house Not a creature was stirring, not even a mouse; The stockings were hung by the chimney with care In hopes that St. Nicholas soon would be there; The children were nestled all snug in their beds; While visions of sugar plums danced in their heads; And Momma in her 'kerchief, and I in my cap Had just settled down for a long winter's nap. When out on the lawn there arose such a clatter, I sprang from my bed to see what was the matter, Away to the window I flew like a flash Tore open the shutters and threw up the sash. The moon on the breast of the new fallen snow Gave the lustre of mid-day to objects below; When, what to my wondering eyes should appear; But a miniature sleigh, and eight tiny reindeer. With a little old driver, so lively and quick; I knew in a moment it must be St. Nick. More rapid than eagles his courses they came And he whistled and shouted, and Called them by name; "Now, Dancer! now, Dancer! now, Prancer and Vixen! On, Comet! on Cupid! on, Donder and Blitzen! To the top of the porch! To the top of the wall! Now! dash away ! dash away! Dash away All! AS dry leaves that before the wild hurricane fly, When they meet with an obstacle, Mount to the sky. So up to the house top the coursers they flew With the sleigh full of toys and St. Nickolas too. And then in a twinkling, I heard on the roof' The prancing and pawing of each little hoof As I drew in my hand, and was turning, Down the chimney ST. Nickolas came with a bound. He was dressed all in fur, from his head to his foot. And his clothes were all tarnished with ashes and soot; A bundle of toys he had flung on his back And he looked like a peddler just opening his pack. His eyes--how they twinkled! his dimples how merry! His cheeks were like roses, His nose like a cherry! His droll little mouth was drawn up like a bow And the beard of his chin was as white as snow The stump pf a pipe he held tight in his teeth And the smoke it encircled his head like a wreath; He had a broad face and a little round belly, that shook when he laughed like a bowl full of jelly He was chubby and plump, A right jolly old elf, And I laughed when I saw him, in spite of myself; In a wink of his eye and a twist of his head; Soon gave me to know I had nothing to dread. He spoke not a word but went straight to his work And filled all the stockings; Then turned with a jerk. And laying his finger aside of his nose And giving a nod, up the chimney he rose He sprang to his sleigh, to his team Gave a whistle, and away they all flew Like the down of a thistle. But I heard his exclaim ere he drove out of sight "Happy Christmas to All" and to All A Good Night!"
1-8 oz can smoked oysters, drained
1-6 oz package cream cheese, softened
1 large clove garlic, minced
2 tablespoon soy sauce
6 tablespoons parsley, chopped
2 teaspoon hot sauce or to taste
1 teaspoon old bay seasoning
1/2 cup mayonnaise
*Must be made ahead*
Makes 2 cups
1. Chop the oysters coarsely and set aside.
2. Combine the cream cheese, garlic, soy sauce, parsley, hot sauce, old bay seasoning and mayonnaise.
3. Gently stir in the oysters and refrigerate for at least 2 hours.
Serve with chunks of dark pumpernickel or rye bread.
Christmas Candy Countdown * 24 Days of Christmas Candy * Turtle Candy 1 (8 oz) package caramels 2 T heavy cream 1 cup pecan halves, salted 1 pound Ambrosia milk chocolate, melted or 16 (1 oz) squares semi-sweet chocolate In top of a double boiler over hot water, melt caramels in heavy cream. Arrange pecans halves in groups of 4-5 on a greased waxed paper. Spoon caramel mixture into a small mound in the middle of the nuts. (The caramel should partially cover the nuts to keep them in place. Let stand until caramel is set. In top of a double boiler, over hot water, melt chocolate, stir gently. Using a small spoon, coat caramel with melted chocolate. Let stand until chocolate is firm or refrigerate 30 mins. Store in an air tight container.