Spiced Hot Chocolate

1 cup (250 ml) milk

1/2 cup (125 ml) heavy cream

A 3-inch (8 cm) piece of orange zest

A 3-inch (8 cm) piece of vanilla bean, split lengthwise

and seeds scraped out

1 tsp (5 ml) chopped fresh ginger

1 tsp (5 ml) anise seeds

A pinch of salt

2 oz (56 g) dark chocolate, finely chopped

Combine all the ingredients except the chocolate in a small pot

and bring to a boil over moderate heat. Reduce the heat and

simmer covered for 10 minutes. Strain the milk mixture, discarding

the solids. Place the chocolate in a mixing bowl and pour the milk

mixture over it. Whisk until the chocolate is melted and completely

dissolved. Serves 2.

7 (2 ounce) Snickers candy bars
4 (12-inch) burrito-size tortillas
2 tablespoons melted butter or margarine
Vanilla ice cream
Maraschino cherries and whipped cream, optional

Makes 4 servings.

Prep Time: 20 min
Total Time: 4 hr 20 min
Makes: 12 servings

1 pkg. (4-serving size) JELL-O Brand Lemon Flavor Gelatin

1 pkg. (4-serving size) JELL-O Brand Lime Flavor Gelatin

1 pkg. (4-serving size) JELL-O Brand Cherry Flavor Gelatin

3 cups boiling water, divided

3 cups cold water, divided

1-1/2 cups BREAKSTONE’S or KNUDSEN Sour Cream, divided

PREPARE each flavor dry gelatin mix in separate bowl as directed on package,
using 1 cup of the boiling water and 1 cup of the cold water for each flavor
of gelatin. Refrigerate 4 hours or until set.

SPOON lime gelatin into blender container. Add 1/2 cup of the sour cream;
cover. Blend well. Pour into 12 dessert dishes. Repeat with remaining
gelatin
flavors and remaining sour cream, layering lemon gelatin and then cherry
gelatin over lime layers in dishes. (Colors of desserts will resemble the
colors
of the Mexican flag.)

SERVE immediately or refrigerate until ready to serve. Store leftover
desserts in refrigerator.

KRAFT KITCHENS TIPS

Special Extra
Garnish with sliced strawberries just before serving.

Great Substitute
Try these JELL-O Brand Gelatin flavors: Lime, Lemon and Strawberry; or Lime,
Island Pineapple and Raspberry. Or, use your favorite JELL-O Brand Gelatin
flavors to create your own trio of flavors.

NUTRITION INFORMATION

Nutrition (per serving)

Calories 140

Total fat 5g

Saturated fat 3.5g

Cholesterol 20mg

Sodium 120mg

Carbohydrate 20g

Dietary fiber 0g

Sugars 20g

Protein 2g

Vitamin A 4%DV

Vitamin C 0%DV

Calcium 4%DV

Iron 0%DV
from
www.kraftfoods.com

Carnival of the Recipes #175

New Year’s Day and New Year’s Eve Traditions

Cooking for New Year’s Day and New Year’s Eve tends to be a random affair punctuated by comfort food and easy to prepare meals to be eaten at parties and in front of the television.

One of the most well-known traditions is that Black-eyed peas are traditionally eaten on New Year’s Day, often with collard greens or mustard greens. The tradition indicates that the eating of black eyed peas will bring good luck and fortune.

With that in mind, we have a couple of Black Eyed Peas Recipes submitted by various members of the Carnival of the Recipes.

Shawn Lea presents her Recipe for good luck in the new year with … Stewed Black-Eyed Peas posted at Everything And Nothing.

Famous Recipes presents new year’s eve recipes - New Year’s Eve Black-Eyed Peas Recipe | World Famous Recipes posted at Famous Recipes.

And here are a couple of more Black Eyed Pea Recipes for good measure:

Black-Eyed Peas with Garlic and Kale Recipe

1 1/2 lbs. kale, washed and drained
1 T. olive or other vegetable oil
1 T. chopped fresh garlic, or more to taste Pinch of dried red pepper
2 C. canned or cooked black-eyed peas
1 T. cider vinegar, or to taste

Pull the kale leaves from the tough stems. Discard the stems and chop the leaves into one-inch pieces. Place about two inches of water in a large pot and heat to boiling. Add the kale, cover and cook until tender, stirring occasionally, 15 to 20 minutes.

Drain. Reserve the water for soup, if desired. In a large non-stick skillet, combine the oil and garlic. Cook the garlic over low heat, stirring, until it begins to sizzle, about two minutes. Add the peas and red pepper and cook until blended, stirring, about three minutes. Add the kale and stir to blend over low heat. Add the cider vinegar just before serving. Serve hot or at room temperature.
Serves 6.

Black Eyed Peas with Ham

Eating black eyed peas on New Year’s Eve is supposed to bring you luck, or so says Southern tradition. Why leave it to chance when you can cook up a delicious pot of black eyed peas instead?

Cooking black eyed peas at a low simmer instead of a boil will keep the skins from bursting and give the dish a better appearance. Also add salt after cooking is complete as it can make the beans tough.

3 1/2 C canned or frozen (and thawed) black-eyed peas thawed
3 C chicken stock or canned low-salt broth
4 oz finely chopped ham
1 C onion, chopped
2 T balsamic or red wine vinegar
4 garlic cloves, minced
1 bay leaf
1/2 tsp thyme
1/4 tsp (more to taste) crushed red pepper
pepper to taste

Serves 6

Bring all ingredients to boil in heavy large saucepan. Reduce heat to a low simmer and cook, stirring occasionally, until peas are tender, about 45 minutes. Season with salt and pepper. 
 

And now for the rest of the New Year’s Eve and New Years Day Holiday Traditional  Recipes

Michele presents Sausage and Cabbage Casserole posted at Meanderings.

Slow Cooker Recipes presents Slow Cooker Recipes - Crockpot Scallop Potato-Tomato Pot posted at Slow Cooker Recipes.

Bill presents Surprise Dessert posted at Recipes - World Famous Recipes.

Carl Chapman presents The Best Turkey You Ever Ate! posted at Confessions of an Executive Restaurant Recruiter.

Laura Williams presents Chocolate Extract Coffee posted at Laura Williams’ Musings.

Famous Recipes presents Vanilla Cream Frosting posted at Famous Recipes.

Diabetic Recipes presents Diabetic Recipes - Vegetable-Barley Pilaf posted at Diabetic Recipes.

Crock Pot Recipes presents Chili-Cheese Taco Dip posted at Crock Pot Recipes.

Kevin P Menard presents Midnight Meat Pie aka Tourtierre posted at technogypsy.

Martin Lindeskog presents EGO: PIZZA SLICE posted at EGO.

Kevin P Menard also presents some traditional recipes left over from last week … Holy Supper Recipes - Pirogi, Pagachi, Mushroom Barley Soup, & Bobalky posted at technogypsy.

Easter Recipes presents Blueberry Dumplin’s posted at Easter Recipes.

Thelly presents Chicken Recipes - Chicken Biryiani Recipe posted at Chicken Recipes.

Famous Recipes presents Peanut Busters posted at Famous Recipes.

Marsha Hudnall presents Healthy Recipe: Tomato Basil Squares posted at A Weight Lifted.

Pancake Recipes presents Pancake Recipes - Deli-Cakes posted at Pancake Recipes.

Sarah presents Historic recipe for homemade PB cups! posted at SARAHSPY.

Akumakann Recipes presents Amaretto Almonds posted at Akumakann Recipes.

PabloPabla presents Chinese Stewed Duck posted at Hochiak! Delicious Asian Food.

Turkey Recipes presents Turkey Tamale Pie posted at Turkey Recipes.

Thai Recipes presents Vegetarian Thai Red Curry with Eggplant posted at Thai Recipes.

Free Recipes presents Confetti Appetizers - New Year Recipe posted at Free Recipes Online.

Recipes presents Saturday Night Chicken posted at Recipes.

World Famous Recipes presents Red Velvet Cake Recipes - Velvet Flag Cake Recipe | World Famous Recipes posted at World Famous Recipes.

Famous Recipes presents Crazy Crust Apple Pie posted at Famous Recipes.

Next week The Carnival of the Recipes will be hosted at TechnoGypsy and will be dedicated to “Russian Christmas or 12th Night.”

You can send recipes or links to recipe.carnival@gmail.com by noon CST on Saturday.

For a line-up of future Carnivals, visit our Carnival of the Recipes page on Blog Carnival.

You can submit to the next Carnival of the Recipes using this form

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Fiesta Salsa - Tomato Salsa

2 avocados, peeled, pitted and chopped
1 pint cherry tomatoes, quartered or grape tomatoes, halved
1 cup frozen corn kernels, thawed
1 (4-ounce) can chopped green chilies, drained
1 bunch green onions (scallions), sliced
3 tablespoons lime juice
1/2 teaspoon sugar
Salt and pepper to taste

In a large bowl, carefully toss all the ingredients together.

Source: “The Holly Clegg Trim & Terrific Cookbook” (Running Press, $24.95)