Friday, December 23, 2011

Prime rib recipe for your holiday dinner party

Neelys' Prime Rib with Ruby Port Sauce
4 cloves garlic, smashed and peeled
2 tablespoons kosher salt
2 tablespoons finely chopped fresh rosemary
2 to 3 tablespoons olive oil
2 teaspoons crushed red-pepper flakes
One 8-pound bone-in-prime rib roast (3 or 4 ribs)

Mash the garlic and salt with a mortar and pestle until a paste is formed. Add the rosemary and smash all together. Scrape the paste into a small bowl along with the olive oil, black pepper and crushed red pepper.

Spread the herb-and-garlic paste all over the meat. Cover with plastic wrap, and place in the fridge to marinate for at least 8 hours. Allow the meat to come to room temperature for 1 to 2 hours before roasting. (This will ensure even cooking.)

Preheat your oven to 450 degrees Fahrenheit. Adjust a rack to the middle of the oven.

Remove the plastic wrap, and place the meat in a large roasting pan. Roast for 20 minutes, then reduce the oven temperature to 350 degrees. Continue to cook until a thermometer inserted into the thickest part of the roast without touching the bone reads 125 degrees for medium rare, or continue to cook until it reaches 130 to 135 for medium, about 2 hours and 20 minutes more.

Remove the roast from the oven, tent with foil, and let rest for 20 minutes before carving. Serve with Ruby Port Sauce.

Ruby Port Sauce

3 tablespoons butter, divided
2 shallots, finely chopped
2 cloves garlic, minced
1 and one-fourth cups ruby port
4 cups beef stock, homemade or low-sodium
Kosher salt and freshly ground black pepper

Melt 2 tablespoons of the butter in a medium saucepan set over medium heat. Once the butter foams, toss in the shallots and garlic, and saute until soft and tender, about 3 or 4 minutes. Pour the port and beef stock into the saucepan, and bring to a simmer. Let reduce for about 20 minutes, or until you have about 2 cups of broth-like sauce. Whisk in the remaining tablespoon of butter for a touch of added thickness and gloss. Season to taste with salt and pepper.

Source: "The Neelys' Celebration Cookbook: Down Home Meals for Every Occasion"

Friday, December 16, 2011

Friday, November 18, 2011

Roast Turkey with Cranberry Orange Glaze

3/4 cup orange marmalade
3/4 cup frozen cranberry juice concentrate, thawed
3 tablespoons maple or maple-flavored syrup
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon salt
1 turkey, 14 to 16 pounds, thawed if frozen

Cooking spray or vegetable oil, to brush turkey
1. Preheat oven to 325°F. Combine marmalade, cranberry juice, maple syrup, vinegar and salt in small heavy saucepan. Bring to boil on medium heat, stirring frequently. Reduce heat to low. Cook uncovered, stirring frequently for 12-15 minutes, or until glaze is reduced to about one cup.
2. Remove neck and giblets from body and neck cavities of turkey; discard or refrigerate for another use. Drain juices from turkey and dry turkey with paper towels. Turn wings back to hold neck skin against back of turkey.
3. Place turkey, breast side up, on a flat roasting rack in a shallow pan. Brush turkey lightly with vegetable oil or cooking spray. Roast turkey for 2 hours and then cover breast and top of drumsticks loosely with foil to prevent overcooking of breast.
4. Continue roasting turkey for another 45 minutes, remove foil and brush generously with glaze. Return foil loosely to top of turkey and cook for another 45 minutes, or until meat thermometer reaches 180°F when inserted into the deepest part of the thigh.
5. Brush with remaining glaze. Let turkey stand 15 minutes before carving. Makes: 12 servings.

Mistletoe Mint Cookies

3/4 cup margarine
1-1/2 cup brown sugar firmly packed
2 tablespoons water
2 cup chocolate chips
2 Eggs
2-1/2 cup flour
1-1/4 teaspoons baking soda
1/2 teaspoon Salt
12 ounces Andres mint candy (2 boxes)

Melt margarine, add chips and stir until partially melted. Remove
from heat and stir until chips are completely melted. Pour into large
bowl. Add brown sugar and water and cool slightly. At high speed,
beat in eggs one at a time. Reduce to low speed and add dry
ingredients. Stir until blended. Chill dough.
When ready to bake, line cookie sheets with foil. Preheat oven to 350
degrees. Roll dough into very small balls (about 1/2 teaspoon per
ball). Place 2 inches apart and bake for 10 minutes.

Remove from oven and while cookies are still on pan, place half a
candy piece on each cookie. Remove to waxed paper, wait about a
minute and swirl the candy pieces across top of cookie.

Candy Cane Bar Cookies

1 cup butter (2 sticks)
1 cup white granulated sugar
1 egg
1\4 teasp. Peppermint extract
1\2 teasp. Salt
2\3 cup finely crushed miniture candy canes (measure after crushing)
6 drops red food coloring
2 cups packed flour
1 cup chocolate chips (6 oz. bag)
2 cups chocolate chips (12 oz. bag)

Melt the butter in a microwave safe bowl for 1 minute 30 seconds on high. Set it on the counter to cool.

Place the sugar in the bowl add the egg, and beat with a mixer until it’s a uniform color.

Add the peppermint extract, salt, and finely crushed minitature candy canes. Mix it all up.

Add the 6 drops of red food coloring. Mix it in thoroughly.

Feel the bowl with the butter. If you can cup your hands around it comfortably, you can add it to your mixing bowl now. Mix it in slowly at low speed. If it’s still too warm to add, wait until it’s cooler and then do it.

Add the flour in half cup increments, beating after each addition.

Stir in one cup chocolate chips by hand.

Spread the batter evenly into a greased 9-13 inch pan. Bake at 350% for 25 minutes or until it feels firm on the top.

Remove the pan from the oven and sprinkle it with the remaining two cups of chocolate chips. Immediately cover with a inverted cookie sheet. Let it sit for three minutes. Then take of the cookie sheet, and spread out the melted chips like frosting with a spatula.

Cool completely and then cut into brownie sized squares.

Turron de Chocolate

4 large navel oranges
1 c granulated sugar
12 ounces best-quality bittersweet chocolate finely chopped or grated
4 tbsp cold unsalted butter cut into tablespoons
1 2/3 cups lightly toasted slivered almonds finely ground in a food processor
1/3 c Grand Marnier
Confectioners' sugar for dusting

Using a sharp knife remove the zest from the oranges in long strips, taking care not to include any of the bitter white pith; set the oranges aside. Cook the orange zest strips in boiling water for 2 minutes, then drain and rinse them under cold running water. Using a small, sharp knife, cut the strips of zest crosswise into slivers.

Set a small sieve over a measuring cup and squeeze 1/2 c of juice from the oranges. Place the granulated sugar and the orange juice in a medium-size saucepan and bring to a simmer over medium heat., stirring until the sugar dissolves and skimming any foam, if necessary. Add the orange zest, cover the saucepan, reduce the heat as low as possible, and simmer to candy the zest, 45 minutes. Strain the orange syrup, setting the orange zest and the syrup aside separately.

Place a stainless-steel mixing bowl over a pot of simmering water, add the chocolate and the orange syrup, and stir until the chocolate melts completely, about 5 minutes. Add the butter, 1 tbsp at a time, whisking until the mixture is glossy. Remove the bowl from the heat and vigorously fold in the orange zest, almonds, and Grand Marnier. The chocolate mixture will be fairly thick almost like dough.

Line a small loaf pain with aluminum foil, leaving an overhang on both sides and making the foil as smooth as possible. Scrape the chocolate mixture into the pain and smooth the top with the back of a wet spoon. Fold the overhang loosely over the turron and refrigerate until the chocolate is solid, about 4 to 6 hours. To Serve, invert the turron on a plate and remove the foil. Sift a little confectioners' sugar over the top, cut into thin slices,m and serve. turron will keep wrapped in plastic for up to 3 days at room temperature.

Christmas eith the sexy naruto girls

Thursday, November 17, 2011


1/4 cup butter or margarine (1/2 stick)
2 1/2 cup sugar
2/3 cup evaporated milk (or small 5 oz can)
10 to 12 oz vanilla chips
2 to 3 oz neufchatel cheese or cream cheese
5 oz marshmallow creme (more than half but not all the jar)
1 1/2 cup dried blue berries
1 tsp vanilla extract
1 tsp butter flavor (imitation)

Previously set aside 1-2 cups of blueberries washed in lemon juice. Make a small cut or hole in each berry and let dry on waxed paper for 1 day (until roughly the consistency of fresh raisins). The drying is important since fresh fruits (which contain lots of water) can ruin a fudge. Line a 9" x 9" pan with aluminum foil and set aside. Let the cream cheese come to room temperature. Heat milk at Medium setting until warm then add sugar. Bring to a rolling boil (Med-High) while stirring constantly with a wooden spoon. Add the marshmallow creme and butter. Bring back to a rolling boil for [5 1/2] minutes by the clock (start timing once the rolling boil resumes). Add the cream cheese to the boiling mixture about 1 minute before the end of the boil. Cut into small sections to allow easy melting.
If you get brown flakes in the mixture then turn down the heat a little.
Remove from heat and add vanilla chips and blueberries. Stir until creamy and all chips are melted. Now stir in vanilla extract and butter flavor. Mix thoroughly and pour into prepared pan. Cool. Remove from pan, remove foil, cut into squares.


1 can Eagle Brand milk
2 tsp. butter
6 oz. chocolate chips
1 c. flour
1 c. white chocolate chips
1 tsp. vanilla

Melt chocolate chips and butter on low heat. Stir and add Eagle Brand milk, flour, chips and vanilla. Cool -- spoon by teaspoon on greased pan. Bake at 325 degrees for 10-12 minutes.

Chocolate Peanut Butter Balls

1/4 lb margarine
1/2 lb peanut butter
3/4 cup confectioner sugar
1/4 cut light corn syrup
Dipping Chocolate (like for fondue)

Combine margarine, peanut butter, confectioner sugar and corn syrup. Roll into 3/4 " balls. Coat with dipping chocolate. Makes about 40.

Double Chocolate Mint Cookies

1pkg choc mint cake mix
1/2 cup flour
2/3 cup oil
2 eggs
1 tsp cream of tartar
1 (6oz) bag choc chips

Mix ingredients together with a spoon. Roll into balls. Place on ungreased cookie sheet. Push thumb in center of each ball. Bake at 350 degrees for 7 - 9 minutes.


3 1/2 cups flour
1 cup butter or margarine
2 cups sugar
3 eggs
1 cup buttermilk
1/2 teaspoon salt
1 1/2 teaspoon vanilla
2 teaspoons baking powder
1 teaspoon soda


Sift flour, add baking powder and salt. Cream shortening and sugar, add beaten eggs. Beat well, add vanilla. Add soda to buttermilk and stir. Add flour and buttermilk alternately. Bake at 425-450F for 8 minutes. Drop on sheet by spoon. Sprinkle with sugar from shaker. Cool on wire rack. Store with paper towels or wax paper between them.

Magic cookie bars!

Crumble some gram crackers no the bottom of a cookie sheet
next sprinkle some coconut over
then add some chocolate chips and it will be delicious!

Oreo Truffles

1 package of oreos (not double stuff)
1 package cream cheese
1 package of chocolate almond bark

Crush you package of Oreos very fine (I use a little chopper or my blender), mix in with a softened package of cream cheese with your blender. Roll into balls (about 1 in. in diameter) and dip into melted almond bark. This is the best Christmas candy I have ever made or had. Happy baking!

Friday, February 4, 2011