UKGuy Posted December 2, 2005 Share Posted December 2, 2005 ( Daughter Jen loves it when I make this salad for Christmas. ) Broccoli & Cauliflower Salad 1/2 head broccoli, chopped 1/2 head cauliflower, chopped Several tablespoons finely chopped onion 1 - ( 8 oz. ) pkg. medium cheddar cheese, cubed 1/2 lb. bacon, cooked and crumbled 1 cup mayo or salad dressing 1/4 cup sugar 2 tablespoons 5% white vinegar In a large bowl, add the broccoli, cauliflower and onions. In another bowl, mix together the mayo or salad dressing, sugar and vinegar. Add to the vegetable mixture, and stir. Add the cheese and bacon; stir until completely coated with the dressing. Chill in the refrigerator, until ready to serve. Serves 6 to 8. ................................................................................ .... This is one of my all-time "favorite" salads to serve during the x-mas holiday. Supreme Salad 1-(1 lb. 14 oz.) can DelMonte Fruit Cocktail ( in heavy syrup ) ( Do not drain the fruit cocktail ). 1 envelope Knox Original Gelatine ( unflavored ) 1/4 cup cold water 1 large pkg. ( 2 envelopes ) Dream Whip 1-( 8 oz. ) pkg. cream cheese, softened 2-( 3 oz. ) pkgs. raspberry flavored gelatin In a saucepan, heat fruit cocktail to boiling. Dissolve Knox Gelatine in cold water. Add to the heated fruit cocktail; set aside to cool. Prepare Dream Whip according to pkg. directions. In a bowl, beat cream cheese; fold in the Dream Whip. Add the cooled fruit cocktail mixture. Pour into a 13x9x2-inch pan, that's been sprayed with a non-stick vegetable cooking spray. Allow to set firmly; several hours in the refrigerator. Then mix raspberry gelatin according to pkg. directions. Chill slightly, ( in the refrigerator ) until partially set. Carefully pour over the fruit cocktail mixture. Finish chilling in the refrigerator, until the gelatin mixture on top is firm. Serves 15. Note: I substitute about 2 cups ( or more ) of Cool Whip, for the pkgd. Dream Whip. ................................................................................ .... This is another one of my all-time "favorite" salads to serve during the Christmas holiday. Eggnog Gelatin Mold 1 teaspoon of Knox Original Gelatine ( unflavored ) 1/4 cup water 1 - ( 16 oz. ) can sliced pears 1 - ( 6 oz. ) pkg. lemon flavored gelatin 1 cup sour cream 3/4 cup eggnog 2 - ( 11 oz. ) cans mandarin oranges, drained stemmed maraschino cherries In a small bowl, combine the Knox Gelatine and water; set aside. Drain pears, reserving juice; set pears aside. Add enough water to the pear juice to measure 2 cups. Pour into a saucepan; bring to a boil. Remove from heat; stir in gelatin mixture and lemon flavored gelatin until completely dissolved. Cool at room temperature. Stir in sour cream; beat with an electric mixer just a bit. Add the eggnog; stir until well blended. Chill until partially set ( 15 to 20 minutes in the refrigerator ). Cut one of the cans of oranges, plus the pears into chunks. Add to the eggnog mixture. Pour into an oiled 6 cup gelatin mold. Chill until firm. Garnish with the other can of oranges, and stemmed cherries. Serves 8 to 10. ................................................................................ .... The following salads are salads which can be served for Christmas & Thanksgiving. Ambrosia Waldorf Salad 2 c. fresh or frozen cranberries, halved 1/2 c. sugar 3 c. miniature marshmallows 2 c. diced unpeeled apples 1 c. seedless green grapes 1 - ( 20 oz. ) can pineapple tidbits, drained 1 c. heavy cream, whipped or 2 cups ( or more ) Cool Whip In a bowl, combine the cranberries and sugar. In a 3-quart ( 12 cup ) bowl, add the marshmallows, apples, grapes and pineapple. Add the cranberries; mix well. Fold in the Cool Whip. Cover and chill. Serves 12-14. ................................................................................ .... Cranberry Mousse 1 - ( 20 oz. ) can crushed pineapple in juice 1 - ( 6 oz. ) pkg. strawberry flavored gelatin 1 cup water 1 - ( 16 oz. ) can whole berry cranberry sauce 3 tablespoons fresh lemon juice 1 teaspoon freshly grated lemon peel 1/4 teaspoon ground nutmeg 2 cups dairy sour cream Drain pineapple well; reserving all juice. Add juice to gelatin in a 2-quart saucepan. Stir in water, heat to boiling; stirring to dissolve gelatin. Remove from heat. Blend in cranberry sauce. Add lemon juice, lemon peel and nutmeg. Chill until mixture thickens slightly. Blend sour cream into the gelatin mixture. Fold in pineapple. Pour into a 2 quart gelatin mold. Chill in refrigerator until firm. Unmold onto serving plate. Serves 8. ................................................................................ .... Creamy Apricot Mousse 1 - ( 17 oz. ) can apricot halves 2 - ( 3 oz. ) pkgs. apricot flavored gelatin 1 cup plain yogurt 2 cups Reddi-Whip or Cool Whip, plus extra for garnishing Drain apricots, reserving syrup. Add water to syrup, ( if necessary ) to measure 1 cup; set aside. Reserve 6 apricot halves for garnish, puree remainder in blender or food processor; set aside. Dissolve gelatin in 1 1/2 cups of boiling water. Add apricot syrup. Chill until consistency of thick egg white, 45 minutes to 1 hour. Stir in pureed apricots and yogurt until well blended. Gently fold in Reddi-Whip or Cool Whip. Pour into a lightly oiled 6 cup gelatin mold. Chill in the refrigerator until firm. Unmold onto a plate or platter. Garnish with extra Reddi-Whip or Cool Whip, and reserved apricot halves. Yield: 10 servings. ................................................................................ .... Four Fruit Compote 1 - ( 20 oz. ) can pineapple chunks 1/2 cup sugar 2 tablespoons cornstarch 1/3 cup orange juice 1 tablespoon lemon juice 2 - ( 11 oz. ) cans mandarin oranges, drained 1 Granny Smith Apple, unpeeled and chopped 1 Golden Delicious Apple, unpeeled and chopped 1 Red Deliscious Apple, unpeeled and chopped 2 to 3 bananas, sliced Drain pineapple, reserving 3/4 cup juice. In a saucepan, combine sugar and cornstarch. Add pineapple juice, orange juice and lemon juice. Cook and stir over medium heat, until thickened and bubbly; cook and stir one minute longer. Remove from heat; set aside. In a bowl, combine pineapple chunks, oranges, apples and bananas. Pour warm sauce over the fruit; stir gently to coat. Cover and refrigerate. Yield: 10 servings ................................................................................ .... Jell-O In A Can 1 - ( 20 oz. ) can sliced pineapple 1 - ( 3 oz. ) pkg. Jell-O Gelatin, a gelatin of your choice 1 cup boiling water Pour off pineapple juice from can, but leave pineapple in the can. Dissolve Jell-O in boiling water. Cool slightly. Pour into can over the pineapple. Chill until set. To serve, run knife around inside of can and tip out. Slice between the pineapple rings. Serves 4-5. ................................................................................ .... Quick Fruit Salad 1 - ( 21 oz. ) can peach pie filling 3 firm bananas, sliced 2 cups strawberries, halved 1 cup seedless green grapes Combine all the ingredients in a large bowl. Refrigerate until serving. Serves 6-8. ................................................................................ .... Cream Cheese Sugar Cookies 1 cup sugar 1/2 tsp. salt 1 cup butter, softened 1 - ( 3 oz. ) pkg. cream cheese, softened 1/2 tsp. almond extract 1/2 tsp. vanilla extract 1 egg yolk 2 1/4 cups All-Purpose or Self-Rising Flour In a large bowl, combine the first 7 ingredients; blend well. Stir in flour. Chill dough 2 to 3 hours in the refrigerator. Heat oven to 350 degrees. On a lightly floured surface, roll out dough, a third at a time ( an 1/8 to 1/4-inch thickness ). Cut into desired shapes, with lightly floured cookie cutters. Place 1-inch apart on ungreased cookie sheets. Sprinkle with sugar, if desired. Bake 7 to 10 minutes, or until lightly golden brown around the edges. Cool, frost and decorate. About 5 1/2 dozen cookies. ................................................................................ .... Peanut Butter Cut-Out Cookies 1/2 cup butter, softened 1 cup creamy peanut butter 3/4 cup sugar 3/4 cup packed brown sugar 2 eggs 1/3 cup milk 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda Vanilla frosting Assorted colored crystal sugar Candy sprinkles In a large mixing bowl, cream butter, peanut butter and sugars. Beat in eggs, milk and vanilla extract. Combine the flour, baking powder and baking soda; add to creamed mixture and mix well. Cover and refrigerate for 2 hours, or until easy to handle. On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut with 2-inch to 4-inch cookie cutters. Place 2-inches apart on ungreased baking sheets. Bake at 375 degrees for 7 to 9 minutes, or until firm, and edges are golden brown. Cool for 1 minute, ( on baking sheets ) before removing from pans, to wire rack to cool completely. Frost and decorate as desired. About 4 1/2 dozen cookies. Note: Since my oven gets too hot, I bake my cookies in a 350 degree oven. ................................................................................ .... Surprise Snowballs 3/4 cup butter, softened 1/2 cup sugar 1 egg 1/2 teaspoon vanilla extract 1 3/4 cup flour Plain M&M's, Peanut M&M's, red and green jelly beans or small gum drops powdered sugar In a large bowl, cream butter and sugar; beat until fluffy. Add the egg and vanilla: beat well. Gradually add the flour until well mixed. Shape dough into 1-inch balls. Press a piece of candy in the center of each ball, and shape dough around it, so you can't see the candy. Place balls 2-inches apart on ungreased cookie sheets. Bake 9-10 minutes in a 350 degree oven. Gently coat cookies with the powdered sugar. Cool completely; coat again with powdered sugar. Makes 40 cookies. ................................................................................ .... Eggnog Logs 1 cup butter, softened 3/4 cup sugar 1 1/4 tsp. ground nutmeg 1 egg 2 teaspoons vanilla extract 1/2 teaspoon to 1 teaspoon rum extract 3 cups flour In a large mixing bowl, cream butter and sugar. Add the nutmeg, egg and extracts; mix thoroughly. Stir in flour. If necessary, chill dough for easier handling. On a lightly floured surface, shape dough into 1/2-inch diameter rolls; cut apart on ungreased baking sheets. Bake at 350 degrees for 10 minutes, or until lightly browned. Cool completely and frost cookies. About 4 dozen cookies. Frosting: 2 tablespoons butter, softened 1 1/2 cups Confectioners' Sugar 1/2 teaspoon vanilla extract 1/4 to 1/2 teaspoon rum extract 1 tablespoon light cream Cream butter until light and fluffy. Add suagr and extracts; mix well. Beat in the cream. Frost tops and sides of cookies. With tins of a small fork, make lines down the frosting to simulate bark. ................................................................................ .... Maple Yule Logs 3/4 cup butter, softened 3/4 cup packed brown sugar 1 egg 1 1/2 teaspoons maple flavoring 2 1/2 cups flour In a large mixing bowl, cream butter, brown sugar, egg, and maple flavoring. Add flour, beat and mix well. Cover; chill about 1 hour. Divide dough into 8 portions. On a lightly floured board, roll each portion into a rope ( 1/2-inch diameter ). Cut into logs ( 3 inches long ). Place on ungreased cookie sheets. Bake 8 to 9 minutes in a 375 degree oven. ( I baked mine at 350 degrees, 'cuz my oven gets too hot. Cool completely and frost cookies. Makes 33 cookies. Maple Frosting: 2 tablespoons butter, softened 1 1/2 cups, plus 2 tablespoons Confectioners' Sugar 2 tablespoons milk 1/2 teaspoon maple flavoring In a small bowl, combine all ingredients; beat until well mixed. Frost tops and sides of cookies; swirling frosting to resemble bark. ................................................................................ ... Chocolate-Nut Fingers ( This recipe came from Betty Crocker's 1982 Christmas Cookbook ) 1 cup sugar 1 cup butter or margarine, softened 1/2 cup milk 1 egg 1 teaspoon vanilla extract 1 teaspoon almond extract 3 1/2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt Mix sugar, butter, milk, egg, vanilla and almond extract. Stir in flour, baking powder and salt. Cover and refrigerate at least 4 hours. For each cookie, roll 1 teaspoon dough into 2 1/2-inch length. Place on ungreased cookie sheet. Heat oven to 375 degrees. Bake until set, and very light brown; 9 to 12 minutes. About 4 1/2 dozen cookies. For chocolate-nut edges: Heat 1/2 cup semi-sweet chocolate chips until melted. After baking, dip ends of cookies into melted chocolate, then into chopped walnuts. ................................................................................ .... Santa Claus Cookies ( Another Betty Crocker recipe, from the 1982 Christmas Cookbook ) 1 cup granulated sugar 1/2 cup shortening 2 tablespoons milk 1 teaspoon grated lemon peel ( I omit this, don't really need it ) 1 egg 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Creamy Frosting Miniature Marshmallows Red Sugar Dark Raisins or Semi-sweet Choclate Chips Red Hots Cinnamon Candies Flaked or Shredded Coconut ( I use Flaked Coconut ) Mix granulated sugar, shortening, milk, lemon peel and egg. Stir in flour, baking powder, baking soda and salt. Heat oven to 400 degrees. Shape dough into 1 1/4-ich balls. Place about 2 inches apart on ungreased cookie sheet; flatten each to about 2 1/2-inch diameter, with greased bottom of glass dipped in sugar. Bake until edges are light brown, 8 to 10 minutes; cool. Spread cookie with small amount of Creamy Frosting. Press on miniature marshmallow for tassel of cap. Sprinkle top third of cookie with red sugar. Press 2 raisins ( or 2 chocolate chips ) for eyes, and 1 red cinnamon candy for the nose. Sprinkle bottom third with coconut for the beard. Frost and decorate each cookie before starting another. About 1 1/2 dozen cookies. Creamy Frosting: Mix 1 1/2 cups powdered sugar, 1/2 teaspoon vanilla and 2 to 3 tablespoons water ( I used milk ) until desired consistency. Note: When using older cookie sheets, I lightly grease them. Since my oven gets too hot, I set my oven temp. at 350 degrees, and baked the cookies for 8 minutes. I ended up with 22 cookies. ................................................................................ .... Christmas Pinwheels ( Another Betty Crocker recipe, from the 1982 Christmas Cookbook) 1 cup sugar 3/4 cup shortening ( part butter or margarine, softened ) 2 eggs 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt About 1/3 cup raspberry jam ( I use a seedless jam ) Mix sugar, shortening, eggs and vanilla. Stir in flour, baking powder and salt. Cover and refrigerate at least 1 hour. ( You may need to refrigerate a bit longer; maybe 2 hrs. ). Roll about 1/3 of the dough at a time into 10-inch square, on a lightly floured cloth-covered board. Cut into 2 1/2-inch squares. Cut squares diagonally from each corner; almost to center. Place about 1/2 teaspoon jam on center of each square. Fold every other point to center, to make a pinwheel. Heat oven to 400 degrees. Place pinwheels on ungreased cookie sheet. Bake until light brown, about 6 minutes. About 4 dozen cookies. Note: I set my oven temp. to 350 degrees, and bake the cookies for 8 to 9 minutes. ................................................................................ .... Gingerbread Boys ( This recipe came from the 1973 Betty Crocker Cookbook ) 1/2 cup shortening 1/2 cup sugar 1/2 cup dark molasses 1/4 cup water 2 1/2 cups all-purpose flour 3/4 teaspoon salt 1/2 teaspoon baking soda 3/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon ground allspice Cream shortening and sugar. Blend in molasses, water, flour, salt, soda, ginger, nutmeg, and allspice. Cover; chill 2 to 3 hours. Heat oven to 375 degrees. Roll dough 1/4 inch thick on lightly floured, cloth-covered board. Cut with gingerbread boy cutter; place on ungreased baking sheet. Bake 10 to 12 minutes. Immediately remove from baking sheet. Cool. Trim with Decrator's Icing. About 15 ( 4-inch cookies ). Decorator's Icing: Mix 2 cups Confectioners' Sugar and 1 tablespoon water. Add more water, 1 teaspoon at a time, until icing is of the consistency that can be used easily in a decorators' tube, and yet hold it's shape. Yield: 3/4 cup of icing. Note: For a crisper cookie, roll dough 1/8 inch thick. Bake 8 minutes. About 2 dozen cookies. ................................................................................ .... Fancy Star Cookies 1 cup butter, softened 1 cup powder sugar 1 teaspoon vanilla extract or almond extract 1 1/4 cup flour 1 cup Quick Cooking Rolled Oats Chocolate Stars In a large mixing bowl, cream butter and sugar; add extract. Lightly spoon flour into measuring cup; level off. Stir in flour and oats. Chill dough 1 to 2 hours. Preheat oven to 350 degrees. Form dough into 1/2 to 1-inch balls. Place on ungreased cookie sheet. Top each ball with a chocolate star; pressing in lightly. Bake 6 to 8 minutes, or until light golden brown. About 35 cookies. ................................................................................ .... Peanut Butter Blossoms 1 3/4 cup all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup butter 1/2 cup peanut butter 1/2 cup granulated sugar 1/2 cup brown sugar, packed 1 egg 1 teaspoon vanilla extract 1/4 cup granulated sugar 1lb. milk chocolate candy kisses Mix and sift together, flour, soda and salt. Cream butter and peanut butter. Add both sugars, mix until light and fluffy. Add egg and vanilla extract; mix well. Gradually add sifted dry ingredients; mix. Chill in the refrigerator for 1 hour. Preheat oven to 350 degrees. Using a rounded teaspoon of dough for each cookie, shape into balls and roll in 1/4 cup granulated sugar. Place on ungreased baking sheets in preheated oven. Bake for 8 minutes. Remove from oven; press a chocolate kiss on each cookie. Press down firmly, so that each cookie cracks around the edge. Return to oven, and bake 2 minutes longer. Note: Since Hershey's Chocolate Kisses have been reduced in size, ( and in packaging size as well ) and you happen to use 1-( 14 oz.) package, you should prepare a batch and a half of the cookie dough, ( this should make about 5 dozen cookies ) but if you do happen to use exactly 1 pound of the chocolate kisses, double the batch of cookie dough before baking ( this should make about 7 1/2 dozen cookies ). ................................................................................ .... Peanut Blossoms ( This is the "origional" Peanut Blossom Cookie recipe ) 1/2 cup shortening 3/4 cup peanut butter 1/3 cup sugar 1/3 cup packed brown sugar 1 egg 2 tablespoons milk 1 teaspoon vanilla extract 1 1/2 cups ( unsifted ) all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt Granulated sugar 1 - ( 9 oz. ) pkg. Hershey's Kisses ( about 48 ) Cream shortening and peanut butter; add sugar and brown sugar. Add egg, milk and vanilla; beat well. Combine flour, baking soda and salt; gradually add to creamed mixture, blending thoroughly. Shape dough into 1-inch balls; roll in granulated sugar. Place on ungreased cookie sheet; bake at 375 degrees for 10 to 12 minutes. Remove from oven; immediately place unwrapped Kiss on top of each cookie, pressing down so that cookie cracks around the edge. Remove from oven cookie sheet; cool. About 4 dozen cookies. ................................................................................ .... Cream Cheese Bars 1 cup flour 1/3 cup butter 1/3 cup brown sugar 1/2 cup chopped walnuts 1 - ( 8 oz. ) pkg. cream cheese, softened 2 tablespoons milk 2 tablespoons lemon juice 1/4 cup sugar 1 egg 1/2 teaspoon vanilla extract In a large bowl, combine flour, butter and brown sugar. Blend with mixer until particles are fine. Stir in walnuts. Reserve 1 cup for topping. Press remainder into an ungreased 8x8-inch baking pan. Bake at 350 degrees for 12 to 15 minutes, until lightly browned. In same bowl, combine remaining ingredients; blend well. Spread over partially baked crust. Sprinkle with reserved crumb mixture. Bake for 25 to 30 minutes more. Cool. Cut in squares. ................................................................................ .... Merry Cherry Cheesecake Bars ( This recipe comes from Land O' Lakes ) Crust: 1/3 cup cold butter 1/3 cup firmly packed brown sugar 1 cup all-purpose flour Filling: 1 - ( 8 oz. ) pkg. cream cheese, softened 1/4 cup sugar 1 egg 1 tablespoon lemon juice 1/2 cup chopped glazed red and green cherries Preheat oven to 350 degrees. In 1-qt. mixer bowl, cut butter in chunks; add brown sugar and flour; mix at low speed, scraping sides of bowl often, until well mixed (1 min.). Reserve 1/2 cup crumb mixture into 8"square baking pan. Bake near center of 350 degree oven for 10 to 12 min. Prepare filling. Spread filling over crust; sprinkle with remaining crumb mixture. Continue baking for 18 to 20 minutes, or until filling is set and lightly browned. Cool. Cut into bars. Store bars in refrigerator. Yield: 36 bars For mixing filling: In 1-quart mixer bowl, beat ceam cheese, sugar, egg and lemon juice; at medium speed until fluffy ( 1 to 2 minutes ). Stir in chopped cherries. ................................................................................ .... Christmas Fudge ( Recipe by DomesticGoddess ) This recipe has been in our family for many years. I call it "Easy Chocolate Fudge", because it is so easy to prepare. It's not so sugary sweet like other fudge recipes. It has a good, rich, chocolate, creamy taste that melts in your mouth. This is also good to make for that very special someone for Valentines Day. Ingredients: 2 lbs. Ambrosia Real Milk Chocolate ( This is a good quality brand of chocolate ) 1/2 pint whipping cream 1 cup chopped walnuts Directions: Slowly melt chocolate in a double boiler, over low heat. When the chocolate is completely melted, whip the whipping cream on the highest speed of your blender, until thickened ( about 3 minutes ). Stir the whipped cream into the melted chocolate until completely dissolved ( stirring for about 3 minutes ). The fudge will look dark in color and glossy. Stir in the chopped walnuts. Pour into a buttered 13x9x2-inch pan. Refrigerate until slightly firm. With a buttered knife, cut into 48 square pieces. Refrigerate again, until fudge has firmed up completely. This fudge freezes well. Easy Chocolate Fudge ( Prep Time: 5 minutes Cooking Time: About 10 minutes ) 1-( 12 ounce ) pkg. real semi-sweet chocolate chips 1-( 14 oz. ) can sweetened condensed milk ( not evaporated milk ) 1 1/4 cups chopped walnuts 1 teaspoon vanilla extract In top of double boiler, stir chips and milk together until smooth. Remove from heat, and stir in walnuts and vanilla; blend well. Pour into a buttered 8" square pan; chill until firm. Yield: 9-12 pieces. Note: This is an excellant homemade fudge recipe, but I used 2-( 12 oz. ) pkgs. of real semi-sweet chocolate chips, 2-( 14 oz. ) cans sweetened condensed milk, 1 1/4 cups chopped walnuts, and 2 teaspoons vanilla extract. I poured this into a lightly buttered 13x9x2-inch baking pan. Yield: 3 1/2 lbs. ( or ) 48-( 1 1/4-inch ) pieces each. This was so quick and easy to make. Link to comment
Guest Guest Posted December 2, 2005 Share Posted December 2, 2005 Yum! You're making me wish I was at home to bake! ~Jo Link to comment
kaseyb (Supermom!) Posted December 3, 2005 Share Posted December 3, 2005 Yummmmmmm!!!! Thanks for taking the time to share all of those, DG! I copied them into my documents for easy referral when Christmas baking time comes soon. I especially like those early Betty Crocker gingerbread boys. Link to comment
Daisygirl Posted December 6, 2005 Share Posted December 6, 2005 I add about a teaspoon of prepared mustard to the dressing for the broccolli & cauliflower salad...yummy! I also add some grated carrot for additonal color. I also make it for christmas Link to comment
Kygal Posted December 7, 2005 Share Posted December 7, 2005 somwthing fun for garlic bread... i make garlic paste myself, rather than using garlic powder, or buying the pre pasted garlic. i also add parsly (fresh crushed) to the garlic butter. it makes it look festive/christmassy if you add a drop of red food colouring. it will be red and greeen. the garlic will turn the reddest, so its quite festive. hee hee Link to comment
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