Cheese Ring From the kitchen of Demaris Lee

MIX. Pour all ingredients into a bowl and mix until well combined.

Snack mixes are extra fun because they can be changed with whatever candies and treats you think will be great. Here are some ingredient ideas. 

• Honey roasted or salted peanuts
• Muddy buddies instead of pretzels/peanuts
• Popcorn-White cheddar or kettle corn or normal popcorn
• Adjust the proportions to make this snack exactly to your liking! 

STORE at room temperature or a cool place. If it is too warm the chocolate will melt. 

Containers: Store these at home for family in a Ziploc or a Tupperware container or give them to a friend in a fun container.

• Clear Jars like mason jars add a holiday ribbon around it
• Clear containers like ones found at the dollar section
• Festive cookie tins also found at the dollar section
• Goodie boxes. 
• Brown lunch bag: fold the top over and two hole punches and tie it closed with a pretty ribbon or raffia. 

BROWNIES. Bake brownies according to directions on the box.

SHAPE. After the brownies are baked and cooled, cut into three equal strips. Next cut into triangles.  

FROST + DECORTATE! Mix the frosting with the food coloring and place in a small baggie and snip the edge. Now it’s time to decorate – Let the kids help too and make their own creations. 

 Piping: you can pipe the frosting on as thick or thin as you want. You can also use different tips to add texture. If you don’t have a piping set you can use a Ziploc bag. Simply add the frosting to the bag and twist the top. Snip one corner according to the size you want the frosting to be and decorate away.  

• Top with colored M&Ms.
• Sprinkles on crushed candy canes.
• Use spiced red hots.
• Decorate with colored sprinkles..
• Pipe on mint flavored frosting.

 BROWNIES. Make brownies as directed on box. Let cool and cut into small squares.

CREAM CHEESE. In a bowl, beat cream cheese and butter until smooth. Mix in powdered sugar and fold in whipped topping. Set aside.

PUDDING. In a separate bowl mix pudding, milk, vanilla, peppermint and pink food coloring. Fold this mixture in with the cream cheese mixture. Refrigerate for at least 15 minutes.

 LAYER. Right before serving, layer brownies and cream mixture. Top with crushed candy canes and serve immediately.

 Ingredients

1 turkey (12 to 15 pounds), cleaned thoroughly and patted dry

½ cup extra-virgin olive oil

3 tbsp Savory Pecan Seasoning

1 whole onion, cut in half

1 stalk celery

2 cups chicken broth, wine or water

A mixture of aromatics, such as sage sprigs, onion wedges,

and halved garlic heads, for flling the cavity

Method

• Set the EGG for indirect cooking with a convEGGtor at 350°F/177°C.

• Pecan Smoking Chips can be added to the charcoal for a mild smoke

favor and to add a burnished golden-brown appearance to the turkey.

• Combine the oil and Savory Pecan Seasoning in a small bowl.

Rub or brush mixture all over the turkey. Stuff the turkey cavity with

the mixture of aromatics.

• If you are using a Vertical Turkey Roaster, load the seasoned bird onto

the roaster, and place into a drip pan. If you are using a roasting pan,

lay the bird horizontally on a Rib & Roast Rack to slightly elevate

the turkey off the bottom of the roasting pan.

• Add the onion and the celery to the drip pan, then ll the drip pan

with the chicken broth, wine or water.

• • • Cook the turkey for approximately 12 minutes per pound until a

thermometer inserted into the thickest part of the thighs is above 165°F/74°C.

Remove from heat, and let rest 20 minutes before carving.

Reserve the pan drippings to make gravy.

 PREP. Line baking sheet with parchment paper and set aside.

DIP. In a sauce pan over LOW heat melt the candy coating making sure to stir constantly. Remove from heat. Use a fork to dip each Oreo in the chocolate. Cover completely then gently tap the fork against the side of the bowl to remove any excess chocolate.

DECORATE. Place the chocolate covered Oreo on a piece of parchment paper and top with the holiday sprinkles.

COOL & STORE. Allow them to cool and dry completely. Store in an airtight container for up to 2 weeks.

Types of Oreos: There are so many different types of Oreos from chocolate or golden Oreos, plain or peppermint flavored, thin or double stuffed. You can really use any kind that you like to make these Christmas treats.

1 stick butter

2/3 cup green onions (chopped)

1 lb. Sliced mushrooms

2 cans cream of potato soup

1 can cream of mushroom soup

2 cans whole kernel corn – drained

2 pints half & half

8 oz cream cheese

1 lb. Crawfish tails (shrimp or crabmeat can be substituted)

1 – 2 tsp. Tony’s Seasoning

Saute the green onions and mushrooms in butter on medium heat, add both soups, heat.  Add remaining ingredients, stir often until desired consistency. 

 MARSHMALLOW MIXTURE. Add the marshmallows and butter to a microwave safe dish. Microwave for 2 minutes. Stir and heat for 2 more minutes. (you can also use a double broiler).

COAT. Working quickly, add the green coloring and extracts. Stir, then add the cornflakes. Stir until evenly coated.

SHAPE. Scoop a spoonful of the mixture and drop it in clumps on the wax paper. To make a wreath shape lightly grease your fingers and form a hole in the center of each clump. Add 3 red hots to the newly shaped wreath. You should be able to make 8-10 wreaths.

COOL & STORE. Lightly grease a storage container. Allow the treats to cool and set before transferring them to the container..

 No matter what you use to decorate with, be sure that you apply it BEFORE the cookie wreath cools and sets. Otherwise, the decorations will not stick. 

 Vienna Fingers. Dip Vienna fingers in strawberry juice and arrange in the bottom of a 9×13 dish. If you can’t find Keebler Vienna fingers, you could use vanilla oreos. 

Vanilla Pudding. In a medium bowl whisk together pudding and milk. Spread half the pudding mixture over the cookies. Top with ⅓ the strawberries.

Repeat. Add another layer of lady fingers, the rest of the pudding and ⅓ the strawberries.Whipped Topping. In a bowl, whip the cream and powdered sugar until it becomes thick. Spread over strawberries and top with the remaining strawberries.Chill. Place in the refrigerator to chill for 2-3 hours before serving. ENJOY!
 

• 1/2 cup apple cider vinegar
• 1 1/2 cups brown sugar
• 350ml bottle fresh apple juice
• 330ml bottle alcoholic pink lady apple cider
• 1 bunch fresh thyme
• 1/2 cup wholegrain mustard
• 8kg cooked leg ham

Step 1Preheat oven to 220C/200C fan-forced.

Step 2Combine vinegar , sugar , juice , cider and thyme in a saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar dissolves. Boil, stirring occasionally, for 30 minutes or until glaze has reduced by half. Carefully strain glaze into a heatproof jug. Discard thyme. Stir in mustard . Set aside for 20 minutes to cool slightly.

Step 3Meanwhile, using a sharp knife, cut through ham rind about 8cm from shank. Starting at the opposite end to shank, run your thumb under rind to separate it from fat. Peel back and remove rind. Wrap shank end in baking paper, then foil. Place ham, top-side down, in a large heavy-based roasting pan.

Step 4Slowly pour glaze over ham, brushing as you go, so all sides are evenly covered.

Step 5Bake ham for 40 minutes. Remove from oven and carefully turn ham over. Brush with glaze so all sides are evenly covered.

Step 6Bake for a further 15 minutes or until ham is golden and caramelised. Stand in pan for 10 minutes. Discard foil and baking paper from shank. Transfer ham to a serving plate. Brush with remaining glaze in pan. Serve.
 

•  tbsp sweet paprika
• 1 tbsp brown sugar
• 2 tsp ground cumin
• 1 tsp fennel seeds
• 1 tsp garlic powder
• 1 tsp onion salt
• 3 lbs fresh single turkey breast with skin
• 2 lbs small baby white potatoes
• 2 3/4 cups Massel chicken style liquid stock
• 1.8 oz butter
• 1/4 cup plain flour
• 1 tsp fresh thyme leaves
• 1 tbsp chopped fresh flat-leaf parsley leaves
• Steamed buttered peas, to serve

Step 1 Combine paprika, sugar, cumin, fennel seeds, garlic powder and onion salt in a bowl. Rub mixture all over turkey. Season with pepper.

Step 2 Place potatoes in base of slow cooker. Pour over 3/4 cup stock. Top with turkey. Cover. Cook on LOW for 6 hours or until juices run clear when thickest part of turkey is pierced with a skewer.

Step 3 Preheat oven to 240C/220C fan-forced. Line a large baking tray with baking paper. Transfer turkey to a plate. Cover loosely with foil to keep warm. Set aside to rest.

Step 4 Using a slotted spoon, transfer potatoes to prepared tray. Cut in half. Roast potatoes, turning, for 20 to 25 minutes or until golden and crisp.

Step 5 Meanwhile, melt butter in a large frying pan. Add flour. Cook, stirring, until mixture turns golden. Gradually whisk in ½ cup cooking liquid until combined. Add remaining stock and thyme. Cook, whisking constantly, until mixture bubbles and thickens.

Step 6 Slice turkey. Add parsley to potatoes. Toss to combine. Serve turkey with potatoes, gravy and buttered peas.

3.5 oz butter, chopped

• 4 shortcut bacon rashers, finely chopped
• 7.05 oz button mushrooms, thinly sliced
• 2 garlic cloves, crushed
• 1/4 cup finely chopped fresh herbs (such as sage, thyme and parsley)
• 4 1/2 cups fresh breadcrumbs
• 1.23 oz sachet salt-reduced French onion soup mix
• 2 eggs, lightly beaten
• 8 thin slices prosciutto, halved lengthways

 Step 1

Melt butter in a large frying pan over medium heat. Add bacon and mushroom . Cook, stirring, for 12 minutes or until softened and butter is golden. Add garlic and herbs . Cook for 1 minute or until fragrant. Transfer to a bowl. Cool for 30 minutes.

Step 2 Stir breadcrumbs and soup mix into mushroom mixture. Season with pepper.

Step 3 Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper.

Step 4 Add egg to mixture. Stir until combined. Using 2 level tablespoons at a time, shape mixture into 16 balls. Wrap 1 piece of prosciutto around each ball. Place on prepared tray. Bake for 15 to 20 minutes or until golden.

Ingredients

2 pounds sweet potatoes

1½ cups plus 2 tablespoons frmly packed light brown sugar

¼ cup freshly squeezed orange juice

1 cup plus 2 tablespoons light corn syrup

6 tablespoons unsalted butter, cut into cubes

1 tablespoon Sweet & Smoky Seasoning

1 navel orange, peeled and thinly sliced

Method

• Set the EGG for indirect cooking at 350°F/177°C.

• Place the sweet potatoes on the cooking grid and close the

lid of the EGG. Cook for 7 to 8 minutes. Turn the potatoes,

close the lid of the EGG, and continue cooking for 7 to 8

minutes, until easily pierced with a fork.

• Remove the potatoes from the EGG and let cool completely.

• Peel the sweet potatoes and cut them into ¼-inch-thick

rounds. Lay the potatoes in the baking dish.

• Sprinkle 1½ cups of the brown sugar evenly over the

sweet potatoes. Drizzle with the orange juice and 1 cup

of the corn syrup and dot with the butter. Sprinkle with

Sweet & Smoky Seasoning and place the orange slices on

the sweet potatoes. Drizzle the remaining 2 tablespoons

corn syrup on the orange slices, and sprinkle with the

remaining 2 tablespoons brown sugar.

• Place the baking dish on the grid; close the lid of the EGG

and bake for 1 hour, or until the sweet potatoes are tender.

• Serve immediately. Serves 6