Christmas Standard Delivery Deadline 12/18
: :
Get up to 50% Off! Code: MXSHIP Ends: 12/12 Details
Apply
  1. Help

Blank Canvas

Hello, you either have JavaScript turned off or an old version of Adobe's Flash Player. Get the latest Flash player.

Blank Canvas - Page Text Content

S: Family Favorites

3: Beverages | Beverages | Beverages | Beverages | Tropical Sangria Scooby Snack Hot Buttered Rum Sherbet Party Punch

4: Tropical Sangria Pour 1 bottle of white wine into a pitcher. Squeeze juice from 1 lemon & 1 orange cut into wedges. Remove seeds and toss into pitcher. Add 1 fresh sliced pineapple and 1/4 cup sugar. Chill overnight. Add 4 cups of ginger ale and 3 shots of coconut rum just before serving. Serve over ice & top with fresh fruit & mint. CHEERS! | Scooby Snack Fill glass with ice 1 oz. Coconut Rum 1 oz. Melon Liqueur Dash of Pineapple Juice Dash of Milk Shake. Strain into shot glass Top with Whipped Cream

5: 1 cup Sugar 1 cup Brown Sugar 1 cup Butter 2 cups Vanilla Ice Cream Rum Water Nutmeg | Hot Buttered Rum Combine sugar, brown sugar and butter in a 2 qt sauce pan.. Cook over low heat, stirring occasionally until butter is melted. (6-8 minutes). Combine cooked mixture with ice cream in a large mixing bowl, beat at medium speed, scraping bowl often, until smooth (1-2 minutes). For each serving: fill 1/4 of a mug with mixture, add 1 oz rum and 3/4 cup boiling water Sprinkle with nutmeg Store refrigerated up to 2 weeks or frozen up to a month. Sooo good and easy. I make a batch & freeze. Then get together with the neighbors and warm up after shoveling the snow (when Grampa's not visiting). ~Toni

6: Sherbet Party Punch 1 - 2 ltr bottle 7up 1- sm can frozen orange juice 1 sm can frozen yellow lemonade about 1/3 of a 1/2 gallon of orange sherbet ice cubes

7: Appetizers | Appetizers | Appetizers | Appetizers | Antipasto Kabobs Brie Phyllo Cups Crab stuffed Mushrooms Spinach Artichoke Dip Cheddar Artichoke Quiche Cups

8: Antipasto Kabobs 1 pkg (9oz) cheese tortellini 40 green olives 40 black olives 3/4 c Italian salad dressing 40 thin slices pepperoni 20 thin slices hard salami, halved | Cook tortellini according to pkg. Drain & rinse in cold water. Combine tortellini, olives & salad dressing in a ziplock bag & refrigerate 4 to 10 hours. Drain marinade. For each appetizer, thread a stuffed olive, folded pepperoni, tortellini, folded salami & black olive on a pick or small skewer. | Brie Phyllo Cups 1 pkg (2oz) frozen mini phyllo tart shells 3 Tbsp crushed gingersnaps 6 oz Brie or Camembert cheese, rind removed, cubed 1/4 c. spreadable fruit of your choice | Place shells on an ungreased baking sheet. Sprinkle about 1/2 tsp gingersnap crumbs into each shell; top with Brie and spreadable fruit. Bake at 325 for 5 mins or until cheese is melted.

9: 1 c. shredded cooked crab meat 1 Tbsp fine dry bread crumbs 1 Tbsp each: chopped onion, parsley & chives 1 tsp salt 1 egg, slightly beaten 24 lg mushrooms, cleaned-stems removed 2 Tbsp grated Parmesan cheese 2 Tbsp butter, melted | Crab Stuffed Mushrooms Makes 24 | Combine & mix well: crab meat, crumbs, onion, parsley, chives & salt. Spoon into mushroom cavity, mounding slightly. Sprinkle with grated parmasan cheese & drizzle with butter. Sprinkle lightly with more bread crumbs, if desired. Place on baking sheet & bake at 350 for 20 mins or until hot.

10: Cheddar Artichoke Quiche Cups * 1 (7.5 ounce) jar marinated artichoke hearts * 1 small onion, finely chopped * 1 garlic clove, minced * 4 eggs, beaten * 1/4 cup dry bread crumbs * 1/4 teaspoon ground mustard * 1/8 teaspoon dried oregano * 1/8 teaspoon pepper * 1/8 teaspoon hot pepper sauce * 2 (8 ounce) packages shredded Cheddar cheese * 2 tablespoons minced fresh parsley 1. Drain artichokes, reserving half of the marinade. Chop artichokes; set aside. In a skillet, saute onion and garlic in reserved marinade until tender; set aside. In a large bowl, combine the egg, bread crumbs, mustard, oregano, pepper and hot pepper sauce. Stir in the cheese, parsley, reserved artichokes and onion mixture. 2. Fill miniature muffin cups three-fourths full. Bake at 325 degrees F for 15-17 minutes or until set. Cool for 5 minutes before removing from pan to wire racks. Serve warm. Refrigerate leftovers. Toni | Michele's Spinach Artichoke Dip 1 c. Spinach (Frozen) 1 c. Artichoke 1 c. Sour Cream 1 c. Mozzarella Cheese (Shredded) 1 c. Parmesan Cheese (Shake Cheese) 1 c. Mayonnaise 1/4 tsp. Garlic Powder Food processor to mix then crockpot to heat. Excellent dip for Fresh Breads.

11: Soups | Salads | Soups | Salads | Avocado Salad Pot Sticker Salad Crock Pot Potato Soup French Onion Soup Spring Salad Taco Soup

12: Pot Sticker Salad 1 lb bag frozen pot stickers 3/4 lb sugar snap peas, trimmed 2 med carrots, sliced 1/2 c low sodium soy sauce 1 Tbsp sesame oil 1/4 lb bean sprouts 1/4 c roasted peanuts, chopped 2 scallions. chopped Steam pot stickers over boiling water (4 mins.) Add peas & carrots, cover & steam until tender (5-6 mins) In a small bowl combine soy sauce and sesame oil. Place bean sprouts in bottom of bowl, top with pot sticker mixture. Sprinkle with peanuts & scallions. Serve with sauce. Toni

13: Crock Pot Potato Soup 6 potatoes 2 leeks 1 onion 2 carrots 2 stalks celery 4 cups water 1 1/2 tsp salt 4 cubes chicken bouillon 1 can cream of potato soup 1 can cream of celery soup 1 Tbsp parsley flakes 2 Tbsp butter 1 can evaporated milk Cut all to bite size. Put all ingredients EXCEPT MILK in the crock pot. Cover and cook on low 10-12 hours. Stir in evaporated milk during the last hour. Garnish with grated cheese, bacon bits and green onions. Toni | French Onion Soup makes 6 sevings Saute 1 1/2 cups sliced onions in 3 Tbsp Butter. Add 1 1/2 qts beef bouillon, 1/4 tsp salt and 1/4 tsp pepper. Simmer 30 minutes. Pour into an oven-proof casserole dish or soup tureen. Float 6 slices french bread on top; sprinkle with 1/4 c grated swiss cheese. Place under broiler until cheese melts. Sprinkle with Parmesan cheese, if desired. Brenda

14: 4 ounces salad of your choice, including spinach (1 bag) 1 apple (slivered) 1/4 cup celery (chopped) 1/2 cup dried cranberries 1/2 cup feta or bleu cheese (crumbled) 1/2 cup pecans 2 tbsp butter 1/3 cup brown sugar 1/3 cup honey 1/3 cup vinegar 2 tsp Dijon mustard 1 tbsp yellow onion (finely chopped) 1 cup vegetable oil 1 tbsp fresh lemon juice 2 tsp poppy seeds 1 dash salt and pepper (more or less to taste) | In a skillet, melt butter and brown sugar. Add pecans and cook over low heat until sugar thickens and pecans are coated, about 2-3 minutes. Place pecans on parchment paper or aluminum foil to cool. Place greens into a large salad bowl. Add apple, celery, cranberries, bleu cheese and caramelized pecans. Drizzle salad with desired amount of dressing. | Dressing directions Place honey, vinegar, mustard, onion, oil, lemon juice, poppy seeds and salt and pepper in a blender or mini food processor. Mix until well blended. | Spring Salad

15: Crystal's Taco Soup 1 lb. Lean Hamburger 1 Can Kidney Beans 1 Can Chili Beans 1 Can Black Beans 1 Can Corn 1 Can Rotel 1 Can Diced Tomatoes 1 Packet Taco seasoning 1 Packet Ranch Salad dressing Brown hamburger with seasoning (black pepper, onion powder, garlic powder & red pepper) Drain. In same pan put ALL ingredients (even the juice in the cans). Stir and simmer 15-20 minutes or longer. Serve with Shredded Cheese and Tortilla Chips.

17: Side Dishes | Side Dishes | Side Dishes | Side Dishes | Gram's Beefy Baked Beans Cranberry Pomegranate Sauce Cauliflower Gratin

18: Gram's Beefy Baked Beans 1 lb bacon 1 lb hamburger 1 med. chopped onion 3 cans B&M beans 2 cans butter beans 1 can kidney beans 1 cup catsup 1 cup brown sugar 2 Tbsp vinegar Brown bacon; drain. Brown hamburger with onion; drain. Stir all ingredients in a large casserole dish. Bake at 350 for 1 hour

19: 2 cans whole cranberries 1/2 cup fresh cranberries (finely chopped - uncooked) 2 tablespoons chili paste sauce 1 tablespoon white vinegar 2 tablespoons chopped cilantro 1/2 cup jicama (diced) 1/2 cup celery (chopped) 1/2 cup onion (chopped) 1 pomegranate 1 dash salt and pepper (or more to taste) Mix all ingredients together, chill & serve! | Cranberry Pomegranate Sauce

20: 1 med head of cauliflower 2 cups milk 1/2 tsp salt 1 egg 1/2 cup grated cheese (Gruyere, Swiss , Parmesan or mix) 1 Tbsp butter Salt & pepper | 1. Trim the cauliflower, separate flowerets and cook in the milk and 1/2 tsp of salt until tender (10-15 mins). Drain, reserving 1/3 c. of milk. 2. Arrange the cauliflower in a lightly buttered baking dish. Beat together the egg and reserved milk. Spread the cheese over the cauliflower. Add salt & pepper. Dot with butter. 3. Broil the gratin until browned and bubbly. Serve hot. | Cauliflower Gratin

23: Main Dishes | Main Dishes | Main Dishes | Main Dishes | Spaghetti Squash Quick & Easy Breakfast Casserole Prime Rib Andy's Meat Loaf Spicy Italian Beef Coca Cola Barbeque Sauce

24: Halve squash lengthwise and discard seeds. Pierce skin & place face down in a microwave-safe dish. Add the water. Cover and cook on high til tender (6-9 mins). Let stand. Meanwhile in a large skillet, brown sausage; drain. Add the onion, green pepper, zucchini & garlic. Cook uncovered, for 10 mins, stirring occasionally; drain. Add the sauce, Italian seasoning & salt. Cover & simmer for 10 mins. Using a fork, scoop out the squash; place in serving dish. Top with sauce. Sprinkle with cheese. | Spaghetti Squash Supper 1 med spaghetti squash 1/2 c water 1 lb bulk italian sausage 1 med onion, chopped 1 med green pepper, chopped 1 small zucchini, chopped 1 15 oz can of butter beans 1 clove garlic, minced 1 can spaghetti sauce 1 tsp italian seasoning 1/4 tsp salt shredded parmesan cheese

25: 1 pkg Jimmy Dean sausage (cooked, drained & crumbled) 4 cups cubed day old bread 2 cups shredded sharp cheddar cheese 10 eggs, slightly beaten 4 cups of milk 1 tsp dry mustard 1 tsp salt 1/4 tsp onion powder Fresh pepper to taste 1/2 cup sliced mushrooms (optional) 1/2 cup peeled, chopped tomatoes (optional) | Place bread in a well buttered 9x13" baking dish. Sprinkle with cheese. Combine the next 6 ingredients. Pour evenly over the bread and cheese. Sprinkle sausage and optional ingredients over the top. Cover and chill overnight. Preheat oven to 325. Bake uncovered for about 1 hour. Tent with foil if top browns too quickly. serves 6 | Quick and Easy Breakfast Casserole

26: Christmas Day Prime Rib 1 3 to 4 lb prime rib roast 1 tsp salt 1/2 tsp pepper 1/8 tsp cardamom Heat oven to 375 Rub seasonings into roast & place on broiler pan uncovered in oven Bake 1 hour. Turn off oven for 1 hour. NEVER OPEN THE OVEN THROUGH THE ENTIRE PROCESS Turn oven on to 300 & bake 45 mins for rare, 55 for med & 65 for well Remove from oven and let stand 10 mins before serving.

27: 2 Lb. 93% Ground Beef 2 Eggs 1/2 C. Milk 1 C. Finely Chopped Onion 1/2 C. chopped Celery 1 Tsp. Lowry's Seasoned Salt 1/4 Tsp. Salt/Pepper Pinch of Basil 1/2 Tsp. Mrs. Dash 1 C. Lightly Crushed Ritz Crackers 1/2 C. French's French Fried Onions Mix ALL ingredients together and put into a lightly sprayed loaf pan. Cover with foil and bake for 2 hrs at 350 degrees. Last 5 minutes remove foil and add 1/4 C. French Fried Onions on top. Pull out of oven and let stand for 5-10 minutes. | Andy's Meat Loaf | Spicy Italian Beef 3-4 Pound Roast-Inexpensive Cut-Chuck, Round, Pot Roast 1 Jar Pepperoncini Pepper Rings (Use Both Pepper Rings and Juice) 1 Onion- Chopped 12 oz. Beer Salt & Pepper to taste Optional Seasonings Hot Sauce-Tabasco,Tapatio, Valentina, any Habanero Sauce, etc Seasoning-Garlic Powder, Cavenders Greek Seasoning, Spike, Montreal Steak Seasoning, etc. Combine all in a Crock Pot or a covered pot in the oven. Cook on low if Crock Pot or in the oven at 200 overnight-about 12 hrs. Serve with Hard Crust Hoagie Rolls.

28: 1 large sweet yellow onion (finely chopped) 2 cloves garlic (minced or finely chopped) 2 tablespoons butter 1 tablespoon olive oil 2 cups catsup 8 ounces Coca-Cola (DO NOT USE DIET!) 2 tablespoons Worcestershire sauce 2 teaspoons mustard 2 tablespoons red wine vinegar 1 tablespoon honey (or brown sugar) 2 teaspoons lemon juice (fresh squeezed) 1 teaspoon cocoa powder 1 pinch red pepper flakes 1 teaspoon cayenne pepper (optional) | In a medium pot, sauté garlic and onions in butter and oil until soft, translucent and slightly golden brown, about 10 minutes. Add remaining ingredients and simmer 1 hour or until thick. Great for bbq chicken, cocktail meatballs and spare-ribs. | Coca Cola Barbecue Sauce

29: Desserts | Desserts | Desserts | Desserts | Cheesecake Sopapillas Coconut Pineapple Cake Potato Chip Cookies Fresh Rhubarb Crisp Lemon Chip Cookies Pretzel Turtles Toll House Cookies Five Layer Pudding

30: Cheesecake Sopapillas Mix 1/2 c sugar with cinnamon, set aside. Preheat oven to 350 Spray 9x13 pan with Pam. Beat cream cheese with 1 c sugar & vanilla until smooth. Set aside. Unroll crescent rolls and use a rolling pin to shape each into a 9x13 rectangle. Press 1 sheet in the bottom of the pan. Spread cream cheese mixture evenly on top. Cover with remaining dough. Spread butter & cinnamon/sugar evenly on top. Bake 30 mins til puffy & golden. Let cool 10 mins before serving. | 1 8oz pkg cream cheese, softened 1 c sugar 1 tsp vanilla 2 8oz pkgs refrigerated crescent rolls 1/2 c melted butter 1/2 c sugar 1 Tsp cinnamon

31: Ingredients 1 box yellow cake mix (prepare according to manufacturer’s instructions ) 8 ounces cream cheese (softened) 1 cup milk 1 teaspoon vanilla extract 8 ounces instant vanilla pudding mix 20 ounces crushed pineapple (1 can) 16 ounces Cool Whip 1 cups shredded sweetened coconut | Coconut Pineapple Cake | Prepare the cake mix. Pour into a 12” cake pan. When cooled, slice into three rounds. This will make a three-layer cake with filling inside two of the layers. Prepare filling. Beat together cream cheese and milk until well blended. Add vanilla extract and blend. Whisk in dry pudding mix powder. Drain crushed pineapple well and fold into cream cheese mixture. Place the first cake round on serving plate. Spread filling over round. Cover with second cake round and spread filling over. If there is extra filling, ice the top of the cake and chill before frosting the cake with coconut icing. For the Icing: 1 (16 oz) container Cool Whip 1 cups shredded sweetened coconut Directions: Fold coconut together with Cool Whip. When cake is chilled, ice the cake and refrigerate for several hours or overnight.

32: Potato Chip Cookies Cream butter or margarine. Slowly add in sugar and beat until light in color and texture. Add flour gradually. Add potato chips and nuts, blending well. Chill dough for about 30 minutes or until dough is firm enough to shape. Shape into balls, approximately 1 to 1 1/2 inches in diameter. Place on slightly greased or parchment-lined cookie sheet. cookie sheet. Flatten cookie with fork dipped in cold water. Keep dough chilled until ready to bake. Bake at 325 degrees for 17-20 minutes or until slightly browned. When cookies are cool, sift powdered sugar over top. Marianne | Ingredients: 1/2 pound butter (2 sticks) 1/2 cup granulated sugar 1 1/4 cups flour 1 cup crushed plain salted potato chips 1/2 cup chopped nuts (walnuts or pecans) 2 tablespoons powdered sugar (for sprinkling on top - use more or less to taste)

34: Lemon Chip Cookies Mix: 1/2 c. oil, 2 eggs , a box of lemon cake mix & 1 c. lemon chips Bake at 350 til golden. Pretzel Turtles * 20 small mini pretzels * 20 Rolo candies * 20 pecan halves 1. Preheat oven to 300. 2. Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one candy on each pretzel. 3. Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container. | Tollhouse Cookies 1/2 c. butter 1/2 c. crisco 1 c. brown sugar 1 c. white sugar cream together 2 eggs 1 tsp. vanilla 2 c. flour 1 tsp. soda 1 tsp. salt 2 c. oatmeal 1 pkg semisweet choc. chips Bake at 350 about 11-15 mins. | I got this GREAT choc. chip recipe from my best friend Jill in MN this summer. She keeps a bag in the freezer for her grandkids

35: 1. Mix 1 c flour 1 stick butter, softened 1 c walnuts or pecans, crushed. Line a 9x9 pan - bake at 350 for 30 mins - cool. 2. Mix 1 8oz cream cheese, softened 1 c cool whip 1 c powdered sugar 3. Mix 1 lg pkg chocolate instant pudding with 2 cups milk 4. Mix 1 lg pkg vanilla instant pudding with 2 cups milk 5. Top with layer of cool whip | Five Layer Pudding

Sizes: mini|medium|large|gargantuous
Default User
  • By: Toni H.
  • Joined: over 5 years ago
  • Published Mixbooks: 0
No contributors

About This Mixbook

  • Title: Blank Canvas
  • Theme for Mixbook Scrapbookers
  • Tags: None
  • Started: over 5 years ago
  • Updated: about 5 years ago

Get up to 50% off
Your first order

Get up to 50% off
Your first order