Grandpas Nuts and Bolts

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Grandpas Nuts and Bolts

Author: Undrtakr of London Ontario Canada

Ingredients

  • 1 lb butter or margarine
  • 5 tbsp Worcestershire sauce
  • 1 box shreddies
  • 1 box cheerios
  • 1 bag pretzel sticks
  • 2 lbs peanuts
  • 2 tsp seasoned salt
  • 2 tsp garlic salt or powder

Instructions

  • Melt the butter or margarine with the Worcestershire sauce and seasoning's. 1-2 minutes in the microwave. Then put the cereal in a roasting pan. Pour the microwave mixture over the cereal while mixing it in. Put the pan in the oven for 45 minutes at 250F. Stir every 15 minutes.

Notes

Notes: Make sure you stir while pouring the mixture on the cereal so it doesn't settle at the bottom. Feel free to add less seasoning. You can taste it when it's in the oven to see! My Grandfather reminds me of Christmas. He was a good man. He passed away in 2000 just before the Christmas season. I have given jars of this snack mix to friends and family at Christmas time. I am sharing it because it's a family recipe for my Christmas family! Enjoy!

 

Hot Buttered Rum

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Hot Buttered Rum

Servings: 12
Author: Recipe Submitted by: Lauriebear of New York

Ingredients

  • 1/2 cup butter
  • 1 1/2 cups rum preferably dark
  • 2 cups packed brown sugar light brown
  • 1/8 tsp salt
  • 3 cinnamon sticks
  • 5 whole cloves
  • 1/2 tsp ground nutmeg
  • TOPPING INGREDIENTS:
  • heavy cream 1 pint
  • Confection sugar to taste
  • ground nutmeg &
  • cinnamon for garnish

Instructions

  • Put all ingredients, except rum, into Crockpot.
  • Add 3 1/2 cups hot water and stir well
  • Cover pot and cook on Low for 5 hours. Or on High for 1 hour and Low for 2.5 to 3 hours.
  • Right before serving stir in rum until fully blended
  • Serve from pot in warm mugs with a scoop of whipped cream (see recipe below) and a dusting of nutmeg & cinnamon.
  • Add confection sugar to your taste (I don’t make it too sweet for this as the buttered rum is very sweet)
  • Whip the heavy cream & sugar with electric mixer on high until peaks form
  • Notes: You can make this on the stove just mind you temperature keep it low I am not too sure how long it would need but it couldn’t take (even on the lowest setting) more than 3 hours. Just be careful not to let is burn. Use dark rum it gives the drink it's rich coloring. This came from Mrs. McGrath a woman I provided meal-on-wheels for. She was a sweet lady and we would talk about recipes for hours, she loved to cook and bake. She would tell me of her families grand holidays and well I sometimes wished I had been a part of them.

 

Michelle’s Apple Raspberry Cider

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Michelle's Apple Raspberry Cider

My mother gave me this recipe, and I thought it was absolutely wonderful. This is near and dear to my heart and always keeps me cozy and warm on a snowy day.
Servings: 8 -10
Author: MichelleluvsChristmas of Calgary, AB, Canada

Ingredients

  • 2 quarts 2 L sweet apple cider.
  • 1 can 12-oz/355-mL frozen raspberry cocktail concentrate, thawed.
  • 1 or 2 whole cinnamon sticks broken in half
  • 2 cups 500 mL frozen raspberries

Instructions

  • In a saucepan, stir together apple cider, raspberry cocktail concentrate and cinnamon sticks. Bring to a boil over medium heat, then lower the heat to low and let simmer for about 10 minutes. Stir in raspberries and serve directly from the saucepan or transfer to a Crock-Pot to keep warm. Be sure to stir this as it is on low heat.

 

Caramel Apple Pie

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8 ingredients

  • 4 C. Apples, Thinly sliced
  • 25 Individually wrapped caramel candies
  • 2 tbsp. water
  • 1- 9 inch pie crust

Crumb topping ingredients:

  • 3/4 C. Flour
  • 1/2 C. Sugar
  • 1 tsp. cinnamon
  • 1 stick of butter, room temperature

Place sliced apples in the prepared pie crust. In a sauce pan, met the caramels and water until smooth. Pour the caramel over the apples. Combine all of the topping ingredients to form crumbs. Sprinkle the crumbs over the top of the pie. Bake at 350 for 1 hour. Allow to cool completely before serving. Goes great with a vanilla ice cream.

Applesauce Stuffing

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7 ingredients

  • 6 c. dry herb stuffing cubes
  • 1 onion, chopped
  • 1 stalk celery, diced
  • 2 c. applesauce
  • 1 (14 oz.) can chicken broth, heated
  • 1/4 cup butter, melted
  • Non-stick cooking spray

Preheat oven to 375°F. Spray a 9 x 13-inch sheet pan with cooking spray.

In a large bowl, mix stuffing, onion, celery, applesauce, broth and butter. Roll into golf ball-sized balls. Place on the baking sheet.

Bake 30 minutes or until golden brown.

Cranberry Sauce

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What would any holiday be without cranberry sauce? If you’re still using the stuff in a can, give this a try. I guarantee that you wont ever go back to canned again.

7 ingredients

  • 2 C. fresh cranberries
  • 1 C. orange juice
  • 2 tsp. cornstarch
  • 1 tbsp. grated orange or lemon peel
  • 2 tsp. cold water
  • 3 tbsp. orange liquor
  • 3/4 C. sugar

In a saucepan, combine the orange juice, cranberries and sugar and bring to a boil. Stir frequently to prevent burning. Once boiling, reduce heat and allow to simmer for 10-12 minutes until the cranberries are soft and remove from heat. Using a fork. mash up the cranberries and mix in the remaining ingredients adding the liquor last. Refrigerate before serving.

Irish Cream

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  • 1 14oz can sweetened condensed milk
  • 1 c. half & half
  • 1 c. Irish whiskey
  • 2 tsp. chocolate flavored syrup
  • 1/8 tsp. coconut extract

Mix all ingredients together. Store leftovers in refrigerator. Please drink responsibly.

Eggnog

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  • 2 large eggs
  • 1 1/2 cups sugar
  • 1/2 teaspoon salt
  • 2 quarts milk
  • 2 tablespoons vanilla extract
  • 2 cups heavy whipping cream
  • ground nutmeg

In heavy 4-quart saucepan, with wire whisk, beat eggs, sugar, and salt until blended. Gradually stir in 1 quart milk and cook over low heat, stirring constantly, until mixture thickens and coats the back of a spoon well, about 25 minutes (mixture should be about 170 F to 175 F. but do not boil or it will curdle).Pour custard into large bowl; stir in vanilla extract, 1 teaspoon ground nutmeg, and remaining milk. Cover and refrigerate until well chilled, about 3 hours.

To serve, in small bowl, with mixer at medium speed, beat heavy or whipping cream until soft peaks form. with wire whisk, gently fold whipped cream into custard mixture.