Friday, December 3, 2010

Past Due Updates

I've been doing a pretty good job of making the recipes, albeit not always in the week posted, but I have been lousy at posting my updates. So I have two today.

Apple Pork Roast: This was delicious, however, I think I was running on fumes when I made it. I was planning on having it for Sunday lunch, so I was going to put it in the crockpot before I went to bed and it would be perfect when I got home from church. Like some kind of fool, I put the crockpot on high. So, needless to say, when I got up at 7:00, it was already done and the apples were cooked to squish. I just took it out and put it in the refrigerator. Then when I got home, I reheated it in the microwave and fried some apples in butter as a little side dish. We loved it.

Creme Brulee French Toast: I made this dish the following Sunday. We enjoy breakfast food a lot, and really anything that will let us have bacon. The french toast was so rich and the caramel sauce made it so that it didn't need any syrup (not that that stopped J). This dish would make an excellent Christmas morning breakfast, especially since you make it the night before and just bake in the morning.

Chocolate Brandy Balls

This is a recipe that my mom used to make for Christmas. I have no idea where she got this one, but we loved to sneak these out of the refrigerator when we were kids. We thought we were being so bad. We had no idea how little alcohol is really in them, but after a week or so in a sealed container in the refrigerator, the fumes when you opened it would just knock you over.

Chocolate Brandy Balls

1 6 oz package of semisweet chocolate chips
1 c. vanilla wafer crumbs
3/4 c. finely chopped walnuts, plus 1 c. finely chopped walnuts
1/2 c. sour cream
1/2 c. powdered sugar
1 T. melted butter
1 T. brandy or rum

Melt the chocolate chips and stir in vanilla wafer crumbs, 3/4 c. walnuts, sour cream, sugar, butter and liquor. Chill for several hours. Roll into balls the size of a marble (I use the large end of a melon baller, then roll in my hand). Drop into 1 c. of walnuts and roll until lightly coated. Store covered in the refrigerator.