Tag Archives: cooking

Christmas Open House Recipes

30 Nov

If you joined us for Christmas Open House at Wrapsody then I am sure you got an opportunity to try some of our favorite recipes! Our favorite thing about these recipes is they are absolutely delicious, but also so simple. Whip them up for your upcoming holiday party, post-season tailgate or for a delicious snack! You won’t be able to get enough!

Apple Cider Mimosa

large-Aspen-mulling-spices-cider-fall-thanksgiving

Ingredients:

Preparation:

Simply mix together and enjoy! Serve chilled.

Captain Rodney’s Cheesebake

captain-rodneys-cheesebake

Ingredients:

  • 1/2 cup mayo
  • 8 ounces cream cheese
  • 1 cup grated Cheddar cheese
  • 1/2 cup Captain Rodney’s glaze ($16)
  • 2 green onions, chopped
  • 6 Ritz crackers, crushed
  • 6 slices cooked and crumbled bacon

Preparation:

  1. In a bowl, combine mayo, cream cheese, cheddar cheese and onions.
  2. Pour into a greased quiche pan.
  3. Top with crackers.
  4. Bake at 350 for 15-20 minutes, or until hot and bubbly.
  5. While still hot, top with crumbled bacon and Captain Rodney’s glaze.
  6. Serve with your favorite cracker!

Spicy Cranberry Meatballs

Cranberry-Barbecue-Meatballs-Appetizer

Ingredients:

  • 2 14-ounce packages of frozen meatballs (if using homemade meatballs, use 55-60 small)
  • 1 14-ounce can whole cranberry sauce
  • 1 17-ounce bottle spicy barbecue sauce

Preparation:

  1. Combine sauces over medium heat in a large deep skillet and cook until bubbly.
  2. Add meatballs in a single layer and stir to coat completely.
  3. Reduce heat to medium-low, cover and cook until meatballs are heated through; about 15 minutes for frozen.
  4. Remove cover and continue to cook for several minutes, stirring occasionally, until sauce is reduced and completely coating the meatballs.
  5. Serve on their own as an appetizer, or as a main dish over rice.
  6. For slow cooker method, place meatballs in the slow cooker and pour sauces over. Stir ingredients together and cook on low for a few hours or until ready to serve.
  7. Stir again just before serving.

Pecan Pie in a Jar (prepared with San Saba Pecan Pie in-a-Jar)

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Yields: two 9″ pies

Ingredients: 

Preparation:

  1. Remove jar lid. Microwave for 1 minute allowing the filling to be removed easily.
  2. In a large mixing bowl, beat 4 eggs with a fork until the yolk and white are well mixed.
  3. Add 4 tablespoons of melted margarine or butter.
  4. Stir filling into eggs, blend with a fork until well mixed.
  5. Pour into the pie shells.
  6. Bake at 300 degrees for 50 minutes.
  7. Shake the pie slightly to check for doneness. Center should move like set gelatin.
  8. Carefully level the nuts on your pie as it begins to “fall.”
  9. Cool pie overnight, or at least 4 hours until set.

Serving Suggestion: Microwave each slice slightly for 10 seconds and top with vanilla ice cream.

BONUS: Our favorite snack! Ever tried Funky Chunky? It is a Wrapsody favorite! Try all three flavors we have available online!

 

Funky Chunky – Chocolate Pretzels Large Bag, ($8) Funky Chunky – Caramel Latte Popcorn Large Bag, ($8) Funky Chunky – Sea Salt Caramel Popcorn Large Bag, ($8)

Turkey Time!

15 Nov

Everyone knows we love holidays here at Wrapsody and Thanksgiving is no different. Once the weather starts getting colder and I get to bundle up in my sweaters my mind immediately goes to that amazing Thanksgiving meal at the end of November. Thankfully, here at Wrapsody, we have all the tools you need to prepare a perfect Thanksgiving meal.

First, we better start off with what you’re making. No, not to eat. Let’s start with what you’re making to drink. We have a very simple answer for you: CIDER SPICES. All you need is the Aspen Mulling Spice Mix and a gallon of CranApple juice. It is our Wrapsody trade secret. Trust us, everyone will be begging to know how you did it.

Aspen-mulling-spices-cider-fall-thanksgiving

Aspen Mulling Cider Spices ($4.50)

In our opinion, it’s about time you spiced up your same old Thanksgiving recipes. Why not try a new appetizer, side dish, or dessert alongside your classics? We have a few ideas for you courtesy of Captain Rodney’s Glaze and two of our favorite cookbooks, “Alabama Back Road Restaurant Recipes” by Anita Musgrove and “Crisps, Cobblers, Custards & Creams” by Jean Anderson!

 

CAPTAIN RODNEY’S CHEESE BAKE

Ingredients: 

  • 1/2 cup mayo
  • 8 ounces cream cheese
  • 1 cup grated Cheddar cheese
  • 1/2 cup any flavor Captain Rodney’s glaze
  • 2 green onions, chopped
  • 6 Ritz crackers, crushed
  • 6 slices cooked and crumbled bacon

Instructions: 

  1. In a bowl, combine mayo, cream cheese, cheddar cheese and onions.
  2. Pour into a greased quiche pan.
  3. Top with crackers.
  4. Bake at 350 for 15-20 minutes, or until hot and bubbly.
  5. While still hot, top with crumbled bacon and Captain Rodney’s glaze.
  6. Serve with crackers, corn chips, or crostini.

 

large-AL Backroad cookbk

Alabama Back Road Restaurant Recipes Cookbook, $18.95

SOUTHERN BACON MACARONI AND CHEESE

(Serves 4)

Ingredients:

  • 1 (7-ounce) package of elbow macaroni
  • 3 tablespoons of butter
  • 1/4 teaspoon of salt
  • dash of pepper
  • 1 cup of milk
  • 1 1/2 cups of shredded cheddar cheese
  • 1 (12- or 16-ounce) paige of thick-sliced bacon, cooked crispy

Instructions:

  1. Cook macaroni according to package directions.
  2. Meanwhile, in a large saucepan melt butter over medium-low heat.
  3. Add flour, salt and pepper; stir until smooth.
  4. Gradually add milk.
  5. Bring to a boil.
  6. Cook and stir until thickened (2 to 4 minutes).
  7. Remove from heat and stir in cheese until melted.
  8. Break bacon into bite-sized pieces.
  9. When pasta is done, drain well.
  10. Add cheese mixture and bacon; toss to coat.

 

large-crisps cobblers custards creams

Crisps, Cobblers, Custards & Creams Cookbook, $30

SPICE APPLE BROWN BETTY

Ingredients:

  • 1 quart (4 cups) stale 1/2-inch bread cubes
  • 5 tablespoons unsalted butter, melted
  • 1 quart (4 cups) thinly sliced peeled and cored apples (about 1 1/4 pounds)
  • 2/3 cup firmly packed light brown sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1/4 cup apple juice or apple cider
  • Optional topping: 1 cup heavy cream, whipped to soft peaks, or 1 pint vanilla ice cream

Instructions:

  1. Preheat over to 400 degrees. Butter 2-quart casserole or spritz with nonstick-cooking spray and set aside.
  2. Place bread cubes and melted butter in large mixing bowl and toss until cubes are nicely buttered.
  3. Place apples and the next eight ingredients (brown sugar through salt) in second large bowl and toss well to combine.
  4. Layer bread cubes and apple mixture in casserole, beginning and ending with bread cubes. Drizzle apple juice evenly all over and cover casserole with lid or foil.
  5. Slide onto middle oven shelf and bake 45 minutes. Remove cover and continue baking until bubbling and nicely browned – 10 to 15 minutes longer.
  6. Serve hot, accompanying, if you like with softly whipped cream or scoops of ice cream.

 

Now that we have helped make your Thanksgiving close to perfect we have one final suggestion for you to really bring it all home. The answer is simple: Golden Rabbit.

 

 

Golden Rabbit is the most amazing enamel cookware that can go from oven to table to dishwasher and back again. And they look stylish and sophisticated! It will make your Thanksgiving clean up a breeze so you can get back to watching football and spending time with your family!

Have a happy Thanksgiving!