January 10, 2010

Christmas Eve Dinner - 2009

Each year we enjoy dinner and a gift exchange with my side of the family. Each year my mother makes Cheesy Potato Soup and a ham, Cooking W. makes rolls, and I make whatever. This year I made Broccoli Salad, Eggnog Fudge, Mom's (Grandma's) Caramels, and Oreo Truffle Balls.

The Broccoli Salad is a family favorite. The Eggnog Fudge was a new recipe and it was divine--creamy and smooth with a luscious eggnog flavor. Mom's Caramels are another family favorite. In addition to making these for Christmas Eve I helped Moo make some for her friend gifts earlier in the week. The Oreo Truffle Balls were a big hit.

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Broccoli Salad
from PE's Family Cookbook
Print Recipe

1/4 cup sugar
1 cup miracle whip
1 Tbsp vinegar
4 – 5 cups broccoli, diced
1 cup raisins (or dried cranberries)
1/4 cup red onion, sliced
6 – 10 strips bacon, crumbled
1 cup roasted sunflower seeds

Mix sugar, salad dressing, and vinegar. Add broccoli, onion, and raisins. Stir together and chill. Just before serving stir in bacon and sunflower seeds.

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Eggnog Fudge
from RecipeGirl.com
Print Recipe

2 cups granulated sugar
1/2 cup butter
3/4 cup dairy eggnog
10.5 oz white chocolate, chopped into small pieces
1/2 tsp freshly grated nutmeg, plus a little more for the top of the fudge
1 (7 oz) jar marshmallow creme
1 tsp rum extract

Line an 8 or 9-inch square pan with foil and let it hang over the sides. Butter the foil. In a heavy, 3-quart saucepan combine sugar, butter and eggnog. Bring to a rolling boil, stirring constantly. Continue boiling 8 to 10 minutes over medium heat or until a candy thermometer reaches 234, stirring constantly to prevent scorching. Remove from heat. Using a wooden spoon, work quickly to stir in chopped white chocolate and nutmeg until chocolate is melted and smooth. Stir in marshmallow creme and rum extract. Beat until well blended and then pour into prepared pan. Sprinkle a little freshly ground nutmeg on top. Let stand at room temperature until cooled. Refrigerate if you’d like to speed up the process. When completely cool, cut into squares. Store in a covered container. Yield: 30 to 40 pieces

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Mom’s Carmels
from PE's Family Cookbook
Print Recipe

2 cups sugar
2 or 3 cups cream
1 1/4 cup corn syrup

Boil sugar, corn syrup, and 1 cup cream to soft ball stage. Add 1 to 2 cups cream, boil until medium ball stage. Pour into buttered 9 x 9 pan. Cut and wrap in waxed paper.

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Oreo Truffle Balls
from Everywhere (blogs, friends, cookbooks, etc.)
Print Recipe

1 pkg. Oreo cookies
1 (8 oz) pkg cream cheese, room temperature
2 (8 oz) pkg semi-sweet chocolate chips OR white almond bark
optional toppings (additional chopped Oreo cookies, chopped nuts, cocoa powder, powdered sugar, Heath Bar Crunch bits, colored sugar or sprinkles, etc.)

Line two large baking or cookie sheets with either wax paper or silicone baking mats; set aside. In a food processor or blender, process and crush all of the Oreo cookies into fine crumbs. NOTE: You want a crumb, not a powder so don't over process. If you do not have a food processor or blender, cookies can also be finely crushed in a resealable plastic bag using a rolling pin. In a medium bowl blend cream cheese until smooth. Add Oreo crumbs and mix until thoroughly mixed and you have a creamy dough (there should be no white traces of cream cheese). Using your hands, roll into walnut-size balls, approximately 3/4-inch diameter. If the mixture becomes too soft to work, place the remaining mixture back into the refrigerator to slightly harden. Place Oreo balls on the lined baking sheet and refrigerate for at least 45 to 60 minutes. When ready to coat the truffle balls with the melted chocolate, remove the chilled Oreo balls from the refrigerator. A small fork, toothpicks, wooden skewer, or chopsticks are great to use as dipping tool. Dip each Oreo Ball into the melted chocolate, allowing the excess to drip back into the pot. Place the Oreo Truffle Balls onto the wax paper. If the chocolate gets too hard to dip, reheat it over the double boiler or in the microwave. These truffle balls may also be coated with additional chopped Oreo cookies, chopped nuts, cocoa powder, powdered sugar, Heath Bar Crunch bits, colored sugar or sprinkles, etc. Let Oreo Truffle Balls harden and then store in an airtight container in the refrigerator. Keep truffles refrigerated or frozen prior to serving. Makes 40 to 50 candy balls, depending on the size balls your roll.

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