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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. ***

Finally, the beginning of a warm Spring rebirth, and bringing to you some great recipes for the Easter Holidays, and Spring Time!



recipe Dinner Recipe: Pasta, Pancetta and Peas
Servings: 4
Food Network ~ Step by Step

Spring on a plate, this pasta pairs sweet peas with crispy pancetta, tender noodles, and a bright hit of lemon for a fresh, balanced bite.
Recipe by: Sunny Anderson

    Ingredients:
  • 16 ounces fettuccine
  • 8 ounces pancetta, diced
  • 1/2 onion, chopped
  • 1 (10-ounce) bag frozen peas
  • 2 cloves garlic, minced
  • 1/4 cup grated Parmesan
  • Salt and freshly ground black pepper
  • 1/2 lemon, juiced

  • Preparation Instructions:
  • Bring a large pot of salted water to a boil over medium heat. Add pasta and cook until al dente. Drain pasta, reserving 1 cup of pasta water.
  • Meanwhile, saute pancetta in a large saucepan over medium-high heat until golden and crisp, about 6 minutes. Transfer to a paper towel-lined plate. In the same pan, saute onions until softened, about 5 minutes. Add peas and garlic and saute for 3 minutes. Stir in Parmesan, pasta and pancetta. Moisten pasta with some of the reserved pasta water. Toss to incorporate, season with salt and pepper, if necessary, and serve, sprinkled with lemon juice.


recipe Dessert Recipe: Strawberry Cheesecake
Servings: 8
Southern Living ~ Step by Step

This strawberry cheesecake is smooth and creamy, as dreamy as you'd want any good cheesecake to be, and it's baked on a crunchy graham cracker crust, which lends a contrasting texture to the silky cheesecake for the perfect bite. The strawberry topping includes fresh, juicy berries coated in a sweetened strawberry puree — almost like an irresistibly sticky, sweet jam — for a beautiful presentation on the dessert table at picnics, potlucks, BBQs, and more.
Recipe by: Alesandra Dubin
    Ingredients:
    Graham Cracker Crust:
  • Cooking spray
  • 1 2/3 cups graham cracker crumbs (from 15 graham cracker sheets)
  • 6 Tbsp. (3 oz.) unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/2 tsp. kosher salt

  • Cheesecake Filling:
  • 3 (8-oz.) pkg. cream cheese, softened
  • 3/4 cup sour cream, at room temperature
  • 2 Tbsp. unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 tsp. kosher salt
  • 3 large eggs, at room temperature
  • 1 Tbsp. vanilla extract

  • Strawberry Topping:
  • 1 1/2 lb. fresh strawberries, trimmed (about 4 cups), divided
  • 1/3 cup granulated sugar
  • 2 Tbsp. fresh lemon juice (from 1 lemon)
  • 1/2 cup tap water
  • 1 Tbsp. cornstarch

  • Preparation Instructions:
  • Prepare pan:
  • Preheat oven to 350°F with rack in lower third position. Lightly coat a 9-inch springform pan with cooking spray, and line bottom of pan using parchment paper. Wrap edges and bottom of pan using heavy-duty aluminum foil, or wrap tightly in a plastic slow cooker liner; set aside. Southern Living Strawberry Cheesecake preparing the pan for the cheesecake
  • Prepare the Graham Cracker Crust:
  • Stir together graham cracker crumbs, melted butter, sugar, and salt in a large bowl until combined and evenly moistened. Press mixture evenly into bottom of prepared springform pan.
  • Bake the Graham Cracker Crust:
  • Bake in preheated oven until light golden and fragrant, 10 to 12 minutes. Let cool slightly, about 15 minutes. Reduce oven temperature to 300°F.
  • While crust is cooling, prepare the Cheesecake Filling:
  • Beat cream cheese, sour cream, and butter with a stand mixer fitted with a paddle attachment on medium speed until fluffy and fully combined, 4 to 5 minutes, stopping to scrape down sides of bowl as needed.
  • Add sugar:
  • Add sugar and salt to cream cheese mixture, beating on medium speed until combined, about 1 minute.
  • Add eggs:
  • Add eggs, 1 at a time, beating on low speed just until combined after each addition, about 1 minute, stopping to scrape down sides of bowl using a rubber spatula as needed. Add vanilla; beat on low speed just until combined, about 30 seconds.
  • Add Cheesecake Filling to pan:
  • Lightly coat sides of springform pan with cooking spray. Pour Cheesecake Filling into cooled crust.
  • Bake Cheesecake:
  • Place springform pan in a large roasting pan, and place in preheated oven on lower third rack. Pour hot water into roasting pan, filling to about 1 inch up sides of springform pan (about 12 cups). Bake at 300°F until outer 4 inches of cheesecake is set and center 5 inches of cheesecake has a subtle jiggle, 55 minutes to 1 hour, 5 minutes.
  • Let Cheesecake cool:
  • Turn off oven, and leave oven door open 7 to 8 inches; let cheesecake cool in oven for 30 minutes. Remove pans from oven, and carefully remove cheesecake from water bath; remove and discard foil. Let cheesecake cool in springform pan until room temperature, about 30 minutes. Refrigerate, uncovered, until completely chilled and set, at least 4 hours or up to 24 hours.
  • Meanwhile, prepare the Strawberry Topping:
  • Chop about 1 cup of the strawberries to yield 1/2 cup; cut remaining strawberries in half lengthwise or in quarters, if larger, to yield 3 cups; set both aside separately.
  • Cook strawberries:
  • Place chopped strawberries in a medium saucepan; add sugar and lemon juice. Bring to a boil over medium-high, stirring occasionally; boil, stirring occasionally, until juices are bubbling, thickened, and strawberries are mostly broken down, about 5 minutes.
  • Add cornstarch slurry to strawberries:
  • Whisk together water and cornstarch in a small bowl to create a slurry. Reduce heat in saucepan to low, and stir in cornstarch mixture; cook, stirring constantly, until evenly combined and sauce is thickened, about 1 minute.
  • Finish Strawberry Topping:
  • Remove pan from heat; add remaining halved strawberries, stirring until evenly coated in strawberry mixture. Transfer to a large heatproof bowl. Loosely cover, and chill Strawberry Topping until completely cooled, at least 30 minutes or up to 4 days.
  • Add Strawberry Topping to Cheesecake:
  • Remove cooled springform pan from cheesecake, carefully sliding a small offset spatula or butter knife around edges to loosen. Top cheesecake with Strawberry Topping. 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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