ASHTON FALLS COZY COOKBOOK
BY
KATHI DALEY
This book is a compilation of recipes created by the author or given to her by family or friends. Any resemblance to other recipes is entirely coincidental. Copyright 2014 by Katherine Daley Version 1.0 All rights reserved, including the right of reproduction in whole or in part in any form. Christmas Eve in Ashton Falls
December 24 Christmas in Ashton Falls is a special time of year, when the entire community comes together to decorate and enjoy everything the town has to offer. The snow is falling gently on the busy sidewalk as holiday shoppers scurry from one brightly lit store to the next. I know this may seem odd, but while I like to complete the bulk of my shopping early, every Christmas Eve I make a solitary trip into town to shop for people I have never met and will most likely never meet.
The tradition began when I was just a small child. My grandmother and I attended morning services on Christmas Eve at the Ashton Falls Community Church. After the service ended the pastor mentioned to my grandmother that hed just been informed about a family in need. My grandmother, who was the type to help anyone anytime, immediately volunteered to provide what she could for the family. I had plans of my own with my best friends, Levi and Ellie, but Grandma insisted that Christmas was about giving to those who crossed our paths. I wasnt happy about it, but I canceled my plans and the two of us went into town.
Neither Grandma nor I had ever met this family, but we had a handwritten note letting us know what type of gifts theyd requested. Most of the items were practical, such as a warm winter coat and heavy wool socks. I hadnt wanted to be bothered with the errand, but as we shopped for people we would never meet, I found a deep joy that I didnt even know I was missing. That special shopping trip turned into an annual event for the two of us, and now that Im an adult, I continue the tradition in memory of the special woman who taught a little girl the true meaning of Christmas.
APPETIZERS
Pizza Rolls
Bacon Herb Cheeseball
Chicken and Green Chili Dip
Artichoke Dip
Chipped Beef Dip
Beefy Nachos
Crab and Artichoke Dip
Buffalo Chicken Appetizer Pizza
Pizza Rolls
1 loaf frozen bread, thawed cup grated mozzarella cheese cup grated cheddar cheese 4 oz. butter, melted cup grated Parmesan cheese Roll a loaf of the bread so that its flat. butter, melted cup grated Parmesan cheese Roll a loaf of the bread so that its flat.
Place mozzarella cheese, cheddar cheese, and pepperoni in center. Fold in both ends of loaf and then roll so that seam is on the bottom. Slice rolls into 12 pieces and place in greased 9 x 13 baking pan. Brush butter over the top of each roll. Sprinkle with Parmesan cheese. Let rise until double in size.
Bake at 375 degrees for 1520 minutes. Serve with ranch or bleu cheese dressing for dipping.
Bacon Herb Cheeseball
12 oz. cream cheese, softened
6 pieces bacon, cooked crisp and crumbled 1 can (4 oz.) diced green chilis 1 tbs. chopped garlic 1 tbs. chopped chives 1 cup grated Parmesan cheese 1 cup grated Jack cheese 1 cup grated cheddar cheese 2 tsp. horseradish cup chopped almonds Mix all ingredients except almonds in a bowl. horseradish cup chopped almonds Mix all ingredients except almonds in a bowl.
I just use my hands to mix everything together. Form a ball. Lay almonds on a breadboard. Roll cheese ball in almonds until coated. Wrap in plastic wrap and chill overnight.
Chicken and Green Chili Dip
Combine in large bowl: 2 large chicken breasts, cooked and cubed 2 cups artichoke hearts, chopped 8 oz. cream cheese, softened 1 cup grated Parmesan cheese 1 cup Pepper Jack cheese, grated 1 cup cheddar cheese, grated 14 oz. diced green chiles (Ortega) 1 cup mayonnaise Salt and pepper to taste Pour into 9 x 13 pan. diced green chiles (Ortega) 1 cup mayonnaise Salt and pepper to taste Pour into 9 x 13 pan.
Top with additional grated cheese (as much as you want). Bake at 350 degrees until bubbly, about 45 minutes. Serve with chips, crackers, French bread slices, or tortillas.
Artichoke Dip
2 cans (approx. 15 oz. 7 oz.) Ortega or other diced green chili 1 cup mayonnaise 2 cups grated Parmesan cheese Mix everything in a square baking dish and bake at 425 degrees for 3540 minutes until bubbly and slightly brown on top. 7 oz.) Ortega or other diced green chili 1 cup mayonnaise 2 cups grated Parmesan cheese Mix everything in a square baking dish and bake at 425 degrees for 3540 minutes until bubbly and slightly brown on top.
Serve hot with French bread or tortilla chips.
Chipped Beef Dip
16 oz. sour cream 8 oz. cream cheese, softened 1 can jalapeos (or more if you like it really hot) 1 large jar of dried beef, rinsed and chopped Mix ingredients above. Bake at 350 degrees for 1 hour.
Beefy Nachos
Make meat the day before your football gathering.
Beefy Nachos
Make meat the day before your football gathering.
Trim all fat off boneless rib roast (size depends on amount of meat desired). Season with salt, pepper, and garlic powder. Place in slow cooker. Cover meat with store-bought salsa, either hot or mild, depending on preference. Cook on high until meat begins to pull apart. Continue to shred meat as it cooks.
When its completely done (cooking time depends on size of meat and heat of slow cooker, but about 8 hours), spoon meat from sauce with slotted spoon. Refrigerate. Next day: Layer tortilla chips on cookie sheet. Cover with grated cheese; I use sharp cheddar and Jack, but you can use whatever. Place cookie sheet under broiler with heat set on low.
Crab and Artichoke Dip
8 oz. cream cheese, softened 8 oz. cream cheese, softened 8 oz.
Havarti cheese, grated 2 cans (approx. 14 oz. each) artichoke hearts, diced 8 oz. crab meat, fresh or canned 2 cups Parmesan cheese, grated 1 cup sour cream 2 tsp. horseradish (add more if you like it hot) Mix and bake at 450 degrees for 3045 minutes; stir after 20 minutes.
Buffalo Chicken Appetizer Pizza
4 tortillas 1 jar Alfredo sauce, any brand 4 cups mozzarella cheese, shredded 2 chicken breasts, cooked, cubed, and tossed with Franks RedHot Buffalo Wing Sauce 1 can artichoke hearts, diced (approx. 14 oz.) 1 can spinach (approx. 14 oz.) 1 cup grated Parmesan cheese Makes 4 servings For each serving: 1 large flour tortilla, toasted (I put it on a sandwich grill, but you can toast in oven) Cover with: 2 tbs. 14 oz.) 1 cup grated Parmesan cheese Makes 4 servings For each serving: 1 large flour tortilla, toasted (I put it on a sandwich grill, but you can toast in oven) Cover with: 2 tbs.