Web Holidays

Creator of Web-Holidays.com. I love holidays - all kinds. Traditions and customs from around the world are a great way to create strong family bonds, and it's a great way to get to know our neighbors.

Apr 202014
 

8 oz cream cheese 8 oz. shredded cheddar cheese or half cheddar and half mozzarella 1/4 cup chopped onion 1 box frozen chopped spinach, thawed Combine all the ingredients. Heat in microwave on MEDIUM until cheese is all melted, about 6-8 minutes. Stir about halfway through cooking.

 April 20, 2014  Posted by at 11:00 am Appetizers Comments Off on Spinach Dip & crackers or bread cubes
Apr 182014
 

6 pound cooked ham 15 oz. can pineapple slices 1/4 cup packed brown sugar 1/4 cup honey Maraschino cherries whole cloves Preheat oven to 325F. Remove skin from ham and discard. Place ham in a baking pan fat side up. Cover loosely with aluminum foil and bake about 30 minutes a pound or 140F on […]

 April 18, 2014  Posted by at 8:44 am Entrees Comments Off on Baked Ham with Pineapple
Apr 182014
 

serves 6 1-1/2 lb. asparagus spears 6 slices Swiss cheese 6 slices prosciutto ground black pepper to taste 1/2 cup butter, melted 1-1/4 cup Italian-style dried breadcrumbs 3/4 cup grated Parmesan cheese Preheat oven to 350F. Bring a large pot of water to a boil. Add asparagus to water, and cook one minute, two minutes […]

 April 18, 2014  Posted by at 12:00 am Vegetables Comments Off on Asparagus Rolantina
Apr 172014
 

1-1/2 lbs. asparagus 3-1/2 tablespoons olive oil Preheat oven to 425F. Clean asparagus. Bend the stalk-the asparagus will naturally snap at the point where it becomes tough. Place the tips in a heavy baking pan and toss with the olive oil. Roast 5-10 minutes or until asparagus is tender and begins to brown.

 April 17, 2014  Posted by at 8:47 am Vegetables Comments Off on Roasted Asparagus
Apr 172014
 

2 pounds carrots, washed & trimmed 2 tablespoons olive oil pepper 1/4-1/2 cup chopped onions 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh rosemary juice from 1/2 orange In a pan, heat oil over a high heat. Add carrots in single layer. Sprinkle with chopped onion and pepper. Reduce heat to medium-low; cover and […]

 April 17, 2014  Posted by at 8:45 am Side Dishes, Vegetables Comments Off on Carrots with Fresh Herbs
Apr 172014
 

3 pounds baby red potatoes, scrubbed 2 tablespoons olive oil 3 cloves garlic, minced 1/8 cup chopped fresh rosemary 1/4 cup butter salt & pepper Cook potatoes in salted boiling water until tender. Drain, then return to the pot over medium high heat. Add olive oil, garlic and rosemary. Cook, stirring constantly, until the potatoes […]

 April 17, 2014  Posted by at 8:44 am Rice, Pasta, & Potatoes Comments Off on Garlicky New Potatoes
Apr 172014
 

serves 8 1 lb. sliced prosciutto 16 oz. cream cheese or Neufchatel cheese, softened 24 spears fresh asparagus, trimmed Preheat oven to 450F. Lightly spray a baking pan. Spread prosciutto slices with some cream cheese, then wrap slices around 2 to 3 asparagus spears. Arrange wrapped spears in a single layer in a medium baking […]

 April 17, 2014  Posted by at 12:00 am Appetizers, Vegetables Comments Off on Creamy Prosciutto wrapped Asparagus
Apr 162014
 

6-9 pound leg of lamb 20 cloves garlic, peeled and halved fresh or dried rosemary fresh or dried thyme leaves salt & pepper to taste olive oil red wine* you can substitute dry white wine or lemon juice Remove any visible fat from lamb. Cut slits into top lamb. Insert garlic clove into each slit […]

 April 16, 2014  Posted by at 8:48 am Entrees Comments Off on Roasted Leg of Lamb
Apr 162014
 

1 yellow or white box cake mix 16 oz. frozen strawberries or fresh sweetened & sliced 5 oz. box vanilla pudding mix, prepared sweetened whipped cream 1/4 cup slivered almonds, toasted Bake cake 13 x 9-inch pan according to manufactures directions. Cool then cut in half. (Reserve 1/2 for another dessert.) Cut remaining cake into […]

 April 16, 2014  Posted by at 8:48 am Desserts Comments Off on Strawberry Trifle
Apr 162014
 

from The Book of Bread by Judith and Evan Jones makes about 4 small braided loaves or 8 snails 1/3 cup warm water 1 tablespoon active dry yeast 1-1/4 cups sour cream, room temperature 2 eggs, slightly beaten 1 cup sweet butter, softened 1/3 cup granulate sugar 1-1/2 teaspoons coarse salt 1 teaspoon vanilla 2 […]

 April 16, 2014  Posted by at 12:00 am International Easter Breads Tagged with: ,  Comments Off on Choereg from Armenia