2nd Annual Ornament and Cookie Exchange

December has arrived once again and that means the Ornament and Cookie Exchange is right around the corner.  I think that means I should start the preparations.  I spotted a really cute snowman ornament in Quiltmaker magazine this year and decided to make that our little project.  It doesn't require a sewing machine and the supplies are pretty easy to gather.  (I picked up the scarf fabric while in Houston at the International Quilt Festival last month but everything else was in the studio waiting for a place to be used.)

Now to make the sample.  Oh, he's just so dang cute and since I have the decorations up, onto his little tree he goes.  Perfect.

The last of the supplies are gathered today and I now have a little stack of twigs for arms on my carpet.  Mister is crazy happy over that one.

The recipe binders are ready to be filled with new pages and boxes are stacked for people to use in gathering their cookies from each other if need be.  I think it's time to set up the table.

I've grabbed some new clear plates this year and changed the centerpieces just a bit.  Simple changes.  Chocolates for all.

My cookies were made two days ago and yesterday was all prepping the food for today so that I can not feel so frazzled.  Stephannie arrived a couple hours early to help me with the recipes and we are ready.  Let the doorbell ring.

My daughter says that I look a Barbie Doll out of the 50's.  Is this a compliment?  (I'm holding her binder, nicely decorated)

Soon, friends are gathering and taking time to get caught up with each other's lives.

As more arrive, we are also having a few run late so I opt to start the craft a little early and do brunch second.

While everyone else sews, I take a few minutes to crab some pictures of the room.

Ornaments in progress everywhere

And, with everyone here, it's time for the food.  Starting at the left:  Raspberry Crumb Cake, Oven Omelet, Ham and Cheese Puff, Oven-Fried Potatoes, Bacon, Overnight Fruit Salad.  There are fresh raspberries and blackberries on the table too.  Dig in everyone.

 Smile ya'll and next year I'll remember to close the blinds before I take this picture -- ugh.

It's ornament exchange time.

After play the "Right Family" game, I am the recipient of this beautiful red ornament that lights up.  Perfect for my little tree.  I think all the ornaments are lovely and smiles were all around when opened.

 Each year, the best decoration for your shared tray receives and small gift and this year it went to Gwen for her sleigh, shown below with the Pfeffernusse in it.  (I didn't get a picture but she got a pair of soft socks.)

 Several ladies participated in the "Decorate Your Binder" contest and the winner this year is Stephannie for her fun, scrap-booky rendition.  An Ott-Lite is going home with her.

 Cookie Exchange is next and each person is leaving with a variety  just like this.  Perfect!!!

Group picture time.  Yes, ladies, this was the best of the three.  What can I say?  Lots of love to Jen, Meri, Samantha, Gwen, Lydia, Virginia, Stephannie, and Lori for sharing the day and the season with me. (Recipes after picture)

Oven Omelet:  (serves 12)

1/4 cup butter
1 1/2 dozen eggs
1 cup sour cream
1 cup milk
2 tsp. salt
1/4 cup chopped green onion

Heat oven to 325 degrees (F).  In oven, melt butter in baking dish, 13 1/2 x 9 x 2".  Tilt dish to coat bottom with butter.  In large mixer bowl, beat eggs, sour cream, milk and salt until blended.  Stir in onion.  Pour into dish.  Bake until eggs are set but still moist, about 35 minutes.

 Oven-Fried Potatoes (although mine never seemed to cook) (serves 12-14 servings)

12 medium potatoes, peeled and cubed
1/4 cup grated Parmesan cheese
2 tsp. salt
1 tsp. garlic powder
1 tsp. paprika
1/2 tsp. pepper
1/3 cup vegetable oil

Place potatoes in two large resealable plastic bags.  Combine the Parmesan cheese and seasonings; add to potatoes and shake to coat.  Pour oil into two 15 x 10 x 1" baking pans; pour potatoes into pans.  Bake, uncovered, at 375 degrees (F) for 40-50 minutes or until tender.

Raspberry Crumb Cake - Serves 12-16

2/3 cup sugar
1/4 cup cornstarch
3/4 cup water
2 cups fresh or frozen unsweetened raspberries
1 tbsp. lemon juice.

Crust: 

3 cups flour
1 cup sugar
1 tbsp. baking powder
1 rsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground mace
1 cup cold butter
2 eggs
1 cup milk
1 tsp. vanilla extract

Topping:

1/2 cup flour
1/2 cup sugar
1/4 cup cold butter
1/4 cup sliced almonds

In a saucepan, combine sugar, cornstarch, water and raspberries.  Bring to a boil over medium heat; boil for 5 minutes or until thickened, stirring constantly.  Remove from the heat; stir in lemon juice.  Cool.  Meanwhile, in a bowl, combine the first six crust ingredients.  Cut in butter until mixture resembles coarse crumbs.  Beat eggs, milk and vanilla; add to crumb mixture and mix well.  Spread two-thirds of the mixture into a greased 13 x 9 x 2" baking dish.  Spoon raspberry filling over crust to within 1 inch of the edges.  Top with remaining crust mixture.  For topping, combine flour and sugar; cut in butter until crumbly.  Stir in almonds.  Sprinkles over the top.  Bake at 350 degrees for 50-55 minutes or until lightly browned. 

Overnight Fruit Salad - serves 12-16

3 eggs, beaten
1/4 cup sugar
1/4 cup vinegar
2 tbsp. butter
2 cups green grapes
2 cups miniature marshmallows
1 can (20 oz.) pineapple chunks, drained (I used fresh)
1 can (15 oz.) mandarin oranges, drained (I used 3 fresh clementines, segmented.)
2 medium bananas, sliced
2 cups whipping cream
1/2 cup chopped pecans, optional (I didn't use)

In a double boiler, over medium heat, cook and stir eggs, sugar and vinegar until mixture is thickened and reaches 160 degrees.  Remove from the heat; stir in butter.  Cool.  In a large serving bowl, combine grapes, marshmallows, pineapple, oranges and bananas; add cooled dressing and stir to coat.  Refrigerate for 4 hours or overnight.  Just before serving fold in whipped cream and pecans.


Ham and Cheese Puff - serves 24-30  (I cut this recipe in half)

2 loaves (1 lb. each) Italian bread, cut into 1" cubes
6 cups cubed fully cooked ham
1 1/2 pounds Monterey Jack or Muenster cheese, cubed
1 medium onion, chopped
1/4 cup butter
16 eggs
7 cups milk
1/2 cup prepared mustard

Toss bread, ham and cheese; divide between two greased 13 x 9 x 2" baking dishes.  In a skillet, saute onion in butter until tender; transfer to a bowl.  add eggs, milk and mustard; mix well.  Pour over bread mixture.  Cover and refrigerate overnight.  Remove from the refrigerator 30 minutes before baking.  Bake, uncovered at 350 degrees (F) for 55-65 minutes or until a knife inserted near the center comes out clean.  Serve immediately.