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COMFORT FOOD RECIPES FOR WINTER


RECIPE ARCHIVES
BREAKFAST~LUNCH RECIPES
DINNER RECIPES
DESSERT RECIPES

*** Prior to the various Holidays we will add a new recipe daily. So, stop by often. ***

Yes it's still Winter, however we are bringing to you some great recipes for the coming of the Easter Holidays, and Spring Time!



recipe Dinner Recipe: Crock-Pot Mac and Cheese

Servings: 8-10
The Pioneer Woman ~ Step by Step

Pure comfort doesn't get much better than slow cooker macaroni and cheese. This mac and cheese recipe needs no stovetop boil or oven bake, making it perfect for a decadent Thanksgiving side dish when oven space is tight. A trio of cheeses, including good old American cheese, take this dish over the top. Here's a genius trick: grate the cheeses while cold, then let sit at room temperature while the noodles cook so they melt into the dish easier. Use a sturdy pasta shape—look for one with durum wheat or semolina in the ingredient list—that will hold its shape in the slow cooker.
Recipe by: Taylor Wann


    Ingredients:
  • 1 16-oz. box elbow macaroni
  • 2 1/2 cups whole milk, plus more for serving
  • 1 12-oz. can evaporated milk
  • 1/2 cup heavy cream
  • 4 Tbsp. unsalted butter
  • 1 tsp. kosher salt
  • 1/2 tsp. ground black pepper
  • 1/4 tsp. paprika
  • 1/8 tsp. cayenne
  • 1/4 lb. American cheese, cubed
  • 1 8-oz. bag shredded sharp cheddar cheese
  • 1 cup shredded smoked gouda cheese

  • Preparation Instructions:
  • In a 6 to 8-quart slow-cooker, stir together the macaroni, whole milk, evaporated milk, heavy cream, butter, salt, pepper, paprika, and cayenne.
  • Cover and cook on high for 30 minutes. Stir the mixture, cover, and cook until the noodles are almost tender, about 25 minutes more. (Check the noodles—if they are still too firm, continue to cook in 10 minute increments until they are tender, with a slight bite.)
  • With the slow cooker still on high heat, add the American cheese, gently folding it into the macaroni with a rubber spatula until almost melted. Working in three batches, gently fold in the cheddar and gouda, making sure the cheese is fully melted before adding the next batch.
  • Serve immediately, or set the slow cooker to warm for up to 2 hours. (When holding the mac and cheese on warm for serving, gently stir occasionally and fold in 2 tablespoons of warm milk, as needed, to loosen the sauce.)


recipe Dessert Recipe: Carrot Cake Cheesecake
Servings: 10-12
The Pioneer Woman ~ Step by Step

If your favorite part of carrot cake is the decadent cream cheese frosting, this carrot cake cheesecake may just be your dream dessert. It features a classic carrot cake base with a thick layer of rich, silky cheesecake on top. Of all the cheesecake recipes and carrot recipes, this is the best of both for the spring season!
Recipe by: Sloane Layton
    Ingredients:

    Cake:
  • 1 cup granulated sugar
  • 1/3 cup canola oil
  • 2 large eggs
  • 1 cup all-purpose flour
  • 3/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. kosher salt
  • 1 cup finely grated carrots
  • 3/4 cup chopped toasted pecans, plus more for decorating
  • Nonstick cooking spray

  • Cheesecake:
  • 2 (8-oz.) packages cream cheese, at room temperature
  • 1/2 cup sour cream
  • 1/2 cup granulated sugar
  • 1 Tbsp. all-purpose flour
  • 1/4 tsp. kosher salt
  • 2 large eggs, at room temperature
  • 2 tsp. vanilla extract

  • Preparation Instructions:
  • For the cake: Preheat the oven to 350°F. In a large bowl, whisk together the sugar, oil, and eggs. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Add the flour mixture to the egg mixture and whisk to combine. Stir in the carrots and pecans, mixing well.
  • Lightly grease a 9-inch springform pan with nonstick cooking spray. Pour the carrot cake batter into the pan and spread into an even layer. Bake until the edges of the cake are just set and the top is no longer shiny, about 18 minutes. Let cool for 30 minutes.
  • For the cheesecake: Meanwhile, reduce the oven to 325°F. In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until no lumps remain, about 2 minutes. Gradually add the sour cream, sugar, flour, and salt, beating on medium speed until the batter is smooth and creamy, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
  • Reduce the mixer to medium-low speed and add the eggs, one at a time, beating until just combined after each addition. Continue scraping down the sides and bottom of the bowl as needed. Stir in the vanilla. Set aside.
  • Starting at the outer edges, carefully and evenly pour the cheesecake batter over the carrot cake, finishing in the center.
  • Place the pan on a rimmed baking sheet and bake until the edges of the cheesecake are set and the center just barely jiggles when the pan is shaken, 50 to 55 minutes. Transfer the pan to a wire rack to cool completely, about 2 hours. Cover and chill for at least 8 hours.
  • To serve, run a knife along the sides of the pan to loosen. Remove the sides of the springform pan. Decorate the top of the cheesecake with pecans. Slice and serve.
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HOLIDAY TRADITIONS


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The MountainGnome Outdoors has put together Holiday Traditions that have been brought to America by our ancestors in England, Germany, France, Italy, Ireland, Poland, Russia, China, and so many other Countries throughout the world, who sought freedom and prosperity!

You will find cultural variations on Christmas, New Year's, Thanksgiving, and other holidays, relating to traditions, stories, foods, events, games for the kiddies, and more. You will also find the origins to these various traditions.

*** Please feel free to email us information on your special traditions. We will be happy to add them to our site. ***
We hope you enjoy exploring the Holiday Traditions site.
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