Start with the freshest, plumpest oysters you can find.
Then lightly and gently coat them with corn flour.
Be sure not to squeeze them too tight. Then heat some canola oil in a large skillet. Make sure the oil is pretty hot (you can test it by putting just one in first to make sure it sizzles)
Fry until a golden brown and turn. Then once they are browned on both sides you can scoop them out onto a paper towel to drain.
Serve with a spicy cocktail sauce and/or a good tarter sauce.
These Chocolate Peanut candies make a wonderful holiday gift.
It is really nice to present a friend or family member with something that
you have handmade and these little treats are very tasty too!
The hardest part of making these is putting the boxes together! I’m serious. They come flat in the package and it’s very difficult to pull them open and fold without tearing them.
Ingredients and packaging:
Candy Melts, light and/or dark chocolate (you can find these at Michaels or any cake and candy supply store)
Planters Unsalted Dry Roasted Peanuts (they must be unsalted or the chocolate won’t stick)
Candy cups (also found at Michaels or a cake and candy supply store)
Candy boxes
Stickers to seal the boxes
Melt one pack of the candy melts in a double boiler (or in a pot inside another pot with water underneath as shown in the photos)
Pour the peanuts into the melted chocolate (just mix them in until it is mostly peanuts and not much loose chocolate left)
Immediately spoon into little candy cups on a cookie tray being careful not to fill too full so they will fit properly in the boxes.
Chill in refrigerator or outside (weather permitting) for about an hour. Put them into the boxes and seal the boxes shut with the stickers.
This is a recipe that comes from an antique cookbook series by non other than “Betty Crocker”! Good ole Betty sure has some good recipes. I knicknamed this “A heartattack in a cup” which is self explanatory when you see the recipe.
I used to double it for the annual Eggnog Party.
• 4 eggs, separated
• 1/2 cup sugar • 1/8 tsp. salt
• 1/2 cup golden rum (I always use clear rum but it’s your call)
• 2 cups whipping cream, whipped Beat egg whites until stiff. Beat egg yolks, sugar and salt until very thick and lemon colored; stir in rum. Fold egg yolk mixture into whipped cream. Fold egg whites into egg yolk-cream mixture. Chill thoroughly.
Put all except Brie cheese in a food processor or blender.Blend until just mixed. Cut off brine on cheese then coat all sides with this mixture. Serve with your favorite crackers, toasted baguette sliced or panetini This looks so festive because of the red and green! Happy Holidays!
This has been a particular favorite of many friends at the Eggnog Party over the years. Once again, I don’t have the information from where this originated as it actually came with the tree shaped pan about 14 yrs. ago!
This recipe makes an enormous amount in a form pan in the shape of a Christmas Tree. My suggestion is that if you are making it for less than a crowd of 20 you might want to cut it in half and put it into a round pan and decorate like a Christmas ball instead of a tree.
· Pesto, sundried tomato, goat cheese TREE
· Cheesecloth
· 4 pkgs. cream cheese-softened
· 8 oz. Goat cheese-softened
· 15 Thin slices Provolone
· 1 1/4 cups prepared pesto
· 1 cup chopped drained sundried tomatoes packed in oil
· 1/2 cup Pine nuts, toasted
Wet a single layer of cheesecloth & squeeze dry. Line pan with cheesecloth, allowing cloth to extend over sides. Beat cream cheese and goat cheese until very creamy and smooth (about 5 mins.) Layer in prepared pan as follows:
· 2 cups cream cheese mix
· 5 slices provolone
· 3/4 cup pesto
· 5 slices provolone
· 1 cup cream cheese mix
· chopped sundried tomatoes
· Pine Nuts
· 5 slices provolone
· 3/4 cup (remaining) pesto
· 2 cups (remaining) cream cheese mix
Fold hanging cheesecloth over top. Regfrigerate several hours or overnight.
Unwrap top of mold. Unmold appetizer into serving platter, remove cheesecloth.
Garnish with roasted red pepper circles & star, fresh basil leaves & additional toasted pine nuts.
Serve with toasted French Bread slices (slice a baguette on the diagonal brush them with a little olive oil and bake for about 10 mins. in a hot 400° oven until browned and toasted crisp)