Derm RF

88 Comments

• 1. Derm RF  |  December 3, 2012 at 4:22 pm

  Congratulations to Annese Savage for being our lucky winner this month! Annese will receive the Rodan + Fields ANTI-AGE Regimen and Multi-Function Eye Cream as a prize. Thank you to everyone for playing!

  Your Derm RF Team

• 2. Pam  |  December 2, 2012 at 2:05 pm

  Cream Cheese Brickle Apple Dip
  This is awesome!!
  8 oz pkg cream cheese to room temp.
  Mix with 1/3 c. packed brown sugar
  Let stand a couple hours.
  Add 1/4 c. white sugar (I have been known to leave this out)
  , 1 tsp. vanilla, and 1 pkg of brickle chips (in grocery near chocolate chips).
  It’s hard not to eat it right now . . . but it is better to let the flavors blend for a couple hours.
  Enjoy!!!

• 3. Bridget Kelsey  |  December 1, 2012 at 5:21 am

  Sautéed shaved brussel sprouts
  1 Tbs olive oil
  Salt and pepper to taste
  1/2 cup pancetta
  1/4 cup chopped onions
  Mushrooms ( I use a lot because I love mushrooms- optional)
  Cook til lightly brown

• 4. Angela Adams  |  November 30, 2012 at 9:41 pm

  Potato Casserole
  1 can Cream of Chicken
  1 8oz sour cream
  1 stick melted butter
  1 tsp salt
  1/2 tsp pepper
  1/4 tsp onion powder
  2 c shredded cheddar cheese
  1 2lb bag hashbrown potatoes(cubes)
  Put in 9×13 casserole dish. And top with…

  Topping:
  Mix together..
  1 stick melted butter
  3c crushed corn flakes

  Cover with foil and bake at 350 for 1hr.

• 5. Shelley Stutchman  |  November 30, 2012 at 7:44 pm

  Hot water, a peppermint tea bag…..relax

• 6. Eleanor Paul  |  November 30, 2012 at 5:32 pm

  Oat Cranberry Chocolate Delites

• 7. Melanie Pope  |  November 30, 2012 at 4:03 pm

  I have been thinking hard about this, because we have SO many favorite holiday recipes!! One of my favorites… pecan brittle… I cannot find the recipe as it has somehow disappeared from my recipe box! Definitely a family favorite for holidays… both Thanksgiving and Christmas, though, is Pumpkin Cobbler. It is so easy to make and is absolutely delicious both warm or cold. Everyone who has tried it, loves it!

  Pumpkin Cobbler
  3 eggs, beaten
  15 oz can pumpkin
  12 oz can evaporated milk
  1 cup sugar
  1/8 tsp salt
  1 tsp ground ginger
  1 1/2 tsp cinnamon
  1 Tbsp vanilla
  1 – 18 1/2 oz pkg yellow cake mix
  1 cup butter, melted
  1 cup nuts, chopped (optional)

  Mix the eggs, pumpkin, evaporated milk, sugar, salt ginger, cinnamon and vanilla together and pour into an ungreased 9×13 pan. Sprinkle the dry cake mix over the top and drizzle with the melted butter. Bake at 350 for 25 minutes; top with nuts, if desired. Bake an additional 15 minutes.

• 8. Stella  |  November 30, 2012 at 3:42 pm

  Prime Rib
  I Prime Rib 6 lbs
  1/4 c garlic minced, chopped or powder
  1/4 c salt
  1/4 c pepper
  Mix together and rub on Prime Rib
  2tbs butter or oil to sear the meat
  Place in pre-heated oven.
  Au-Jus and Horseradish sauce to serve
  Garnish with fresh parsley and a few cranberries

  Preheat oven to 450 cook for 20 minutes. Reduce heat to 350 for 1 hour and 40 minutes longer. ( depending on how you like it cooked approx 15-20 minutes per pound)
  Let stand before slicing, Use drippings and beef juice to make Au-Jus.

  Delicious!!

• 9. Susie Twedt  |  November 30, 2012 at 12:37 pm

  Thimble Cookies

  Cream:
  1 cup butter very soft. Blend with 1/2 cup confectioners sugar

  Add:
  2 cups flour sifted with
  1/4 t. salt
  1/4 t. baking powder

  Shape into balls 3/4 inch in diameter. Press a thimble in the center, fill the hole with jam (red and green are great for the holiday!). Bake in 350 degree oven for 10-20 minutes until lightly browned.

  Makes about 4 dozen cookies. Have a wonderful holiday!

• 10. Erica Lewis  |  November 30, 2012 at 12:36 pm

  WHITE CHOCOLATE RICE PUDDING with DRIED CHERRY SAUCE:

  The seeds and pod of a vanilla bean simmer in this rich rice pudding. Be sure to stir it often so it doesn’t scorch.

  Prep: 10 min. Cook: 45 min. Other: 5 min.

  1 1/2 cups hot water
  3/4 cup medium grain rice
  1 vanilla bean, split lengthwise
  1/2 cup sugar
  4 cups half-and-half
  1/4 teaspoon salt
  3/4 cup white chocolate morsels
  DRIED CHERRY SAUCE
  1/2 cup sliced almonds, toasted

  Combine water and rice in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and rice is tender.
  Scrape seeds from vanilla bean into pan. Stir seeds, pod, sugar, half-and-half, and salt into rice. Cook over medium-low heat 30 minutes, stirring often. Remove vanilla bean pod. Add white chocolate morsels, stirring until melted. Let cool 5 minutes. Spoon rice pudding into 8 individual serving dishes. If not serving immediately, cover and chill. When ready to serve, top with Dried Cherry Sauce, and sprinkle with almonds. Makes 8 servings.

  DRIED CHERRY SAUCE:

  Prep: 6 min. Cook: 27 min.

  1/2 cup dried cherries or cranberries
  2 cups Merlot
  3/4 cup sugar
  1 teaspoon grated fresh orange rind
  1 teaspoon grated fresh ginger

  Combine all ingredients in a medium saucepan. Bring to a boil; reduce heat, and cook uncovered, 27 minutes or until sauce coats a spoon and is reduced to 1 cup, stirring occasionally. Cool completely. Makes 1 cup.

• 11. Jo Anne Schiller  |  November 30, 2012 at 12:14 pm

  Cranberry Apple Relish: Grind two packages of fresh cranberries in the kitchen aid with the grinder attachment. Also grind four apples and four oranges. Add two packages of Cherry Jello and one cup of sugar to mixture. Refrigerate overnight.

• 12. Kristen burris  |  November 30, 2012 at 11:19 am

  Pumpkin peanut butter chocolate smoothie

  Holiday delicious and nutritious anti-aging smoothie that is wonderful for your complexion! Full of vitamins A,B’s,C,E, omegas 3 and 6 zinc and over 18 grams o protein!
  It’s so delicious you will feel like you are splurging!

  One cup Greek honey yougurt
  One cup puréed pumpkin
  2 tbs PB2 peanuts with chocolate powder
  Splash of carrot juice
  Blend in blender until smooth
  1 tbs hemp hearts

• 13. Melissa S.  |  November 30, 2012 at 11:17 am

  Quiche
  • 1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
  • 2 cups shredded Mozzarella cheese (8 oz)
  • 1 can (13.75 oz) quartered artichoke hearts, drained, chopped, patted dry with paper towels
  • 4 slices bacon, cooked, crumbled, if desired
  • 4 eggs
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

  Heat oven to 375°F. Unroll crust in ungreased 9-inch quiche or glass pie plate. Press crust firmly against side and bottom. Fold excess crust under and press together to form thick crust edge; flute. Prick bottom and side of crust with fork. Bake about 8 minutes or until very lightly browned.
  Layer cheese, artichokes and bacon in crust. In medium bowl, beat eggs, milk, salt and pepper with wire whisk or fork until well blended. Pour over artichokes.
  Bake 30 to 35 minutes or until knife inserted in center comes out clean (cover edge of crust with strips of foil after first 15 to 20 minutes of baking to prevent excess browning). Let stand 5 minutes before serving. Cut into wedges.

• 14. Renee Zborowski  |  November 30, 2012 at 10:25 am

  MARINATED CHEESE
  8 ounces sharp cheddar cheese
  1 (8 ounce) packages cream cheese
  1 teaspoon sugar
  3/4 teaspoon dried basil
  1 dash salt ( to taste)
  1 dash black pepper ( to taste)
  1/2 cup olive oil
  1/2 cup white wine vinegar
  1 (2 ounce) jars diced pimentos, drained
  3 tablespoons chopped fresh parsley
  3 tablespoons minced green onions
  3 garlic cloves, pressed

  1. Cut cheddar cheese and cream cheese into 1/4 inch slices, then again in half.
  2. Using a small dish, place cheese slices on end alternating cheddar and cream cheese.
  3. Make the marinade by combining sugar, basil, salt, pepper, oil, vinegar, pimento, parsley, onion and garlic.
  4. Pour marinade over cheese, cover and refrigerate overnight.
  5. Serve with crackers.

• 15. Margaret Downs  |  November 30, 2012 at 9:40 am

  My most addicting recipe is my Cinnamon Popcorn: Very festive!
  Pop 3 bags of popcorn:
  Heat on stove:
  2 sticks of butter, 1/2 cup of light corn syrup, 1 pack of cinnamon red hot candies (~ 9oz)
  STIR constantly-remember this will be really hot, as it is candy!
  When melted, add 8 drops of food grade cinnamon oil , continuing to cook for 3 more minutes.
  Pour over popcorn and stir well to coat.
  Place in shallow pan (like a jellyroll pan) or cookie sheet and place in 250* oven 30 minutes stirring every 10 minutes.

  Serve and enjoy……….you won’t be able to leave it alone!

• 16. Staci Johnston  |  November 30, 2012 at 8:28 am

  OREO Truffles…

  1 package Oreo cookies
  1 Package of Philadelphia Cream Cheese
  White or Chocolate Almond Bark ( I do both for variety)
  Chopped pecans (optional)
  Holiday Sprinkles (optional)
  Food Processor

  In food processor add all the oreo cookies, mix until it resembles dough. Add cream cheese and mix until blended into oreo dough.
  Next form dough into bite size balls and place them on a cookie sheet lined with parchment. I found that placing them in the freezer for about 15 minutes or so that they are chilled but not entirely frozen makes it easier when dipping in the almond bark.
  Next, melt white almond bark (preferably in a boiler if you have one, if not a regular small pot will do. Take your Oreo balls and place toothpick in them and dip them in the bark, place back on parchment lined cookie sheet. Remove toothpick and sprinkle with nuts or sprinkles. I also drizzle the dark chocolate over them. You can have fun decorating them however you like, white bark with chocolate swirls, or with Christmas colored sprinkles. Or rolled in pecans or nut of your choice. Once your done decorating and they have chilled, place them in a Christmas container or clear bag decorated with a pretty ribbon. Everyone LOVES them and makes a perfect gift made with love. Add Multi-function eye cream or lip renewing serum to the gift and Have a Very Merry Christmas!

• 17. Staci Johnston  |  November 30, 2012 at 8:06 am

  OREO Truffles…

  1 package Oreo cookies
  1 Package of Philadelphia Cream Cheese
  White or Chocolate Almond Bark ( I do both for variety)
  Chopped pecans (optional)
  Holiday Sprinkles (optional)
  Food Processor

  In food processor add all the oreo cookies, mix until it resembles dough. Add cream cheese and mix until blended into oreo dough.
  Next form dough into bite size balls and place them on a cookie sheet lined with parchment. I found that placing them in the freezer for about 15 minutes or so that they are chilled but not entirely frozen makes it easier when dipping in the almond bark.
  Next, melt white almond bark (preferably in a boiler if you have one, if not a regular small pot will do. Take your Oreo balls and place toothpick in them and dip them in the bark, place back on parchment lined cookie sheet. Remove toothpick and sprinkle with nuts or sprinkles. I also drizzle the dark chocolate over them. You can have fun decorating them however you like, white bark with chocolate swirls, or with Christmas colored sprinkles. Or rolled in pecans or nut of your choice. Once your done decorating and they have chilled, place them in a Christmas container or clear bag decorated with a pretty ribbon. Everyone LOVES them and makes a perfect gift made with love. Add Multi-function eye cream or lip renewing serum to the gift and Have a Very Merry Christmas!

• 18. mswixAlix  |  November 30, 2012 at 8:05 am

  I adore my Anti Age kit.I am 56 and after just a few weeks, my friends starting noticing my skin. So much so hubby started”borrowing” my Ant Age kit,, help!

• 19. songbirdprairie  |  November 30, 2012 at 7:41 am

  Pumpkin Bread Pudding In A Pumpkin Shell
  Songbird Prairie’s special fall dessert by request is Pumpkin Bread Pudding In A Pumpkin Shell. This recipe has been recognized by The Times of Northwest Indiana and the St. Louis Dispatch – and has also been featured in many other newspapers across the country.
  Ingredients:
  1 pound loaf of egg bread sliced
  1 stick of butter
  2-12 ounce cans of evaporated milk
  3 cups of gourmet half and half
  1 cup of sugar
  1 cup of cooked, pureed pumpkin or canned pumpkin
  6 large eggs
  2 teaspoons ginger
  2 teaspoons cinnamon
  2 teaspoons vanilla
  ½ teaspoon salt
  1 cup sliced dates or raisins
  1 cup walnuts

  Directions:
  1. Cut off the top of a medium sized pumpkin remove seeds and fibers. Place pumpkin in a square pan that has 1 inch of boiling water in it. Bake shell for 30 minutes at 350 degrees. Fill shell with pudding mixture and bake 1 ½ hours longer. Set pumpkin lid in oven for last hour of baking.
  2. The pudding: Toast bread slices and brush with melted butter and cut into cubes. In a saucepan, blend undiluted milk, half and half, sugar and pumpkin with wire whisk until smooth. Heat until bubbles appear around the sides of pan. Remove from heat.
  3. In a large bowl, whisk the eggs with ginger, cinnamon, vanilla and salt until well-blended. Then beat in a cup of the pumpkin mixture. Pour egg mixture into remaining pumpkin mixture and mix well. Pour over bread and let stand 15 minutes. Heat oven to 350 degrees. Fold in dates and nuts.
  4. Transfer to pumpkin shell that has been previously baked for 30 minutes and bake according to directions above.

• 20. Lisa Vachio  |  November 30, 2012 at 7:14 am

  This is always a hit for gifts and at home:

  Homemade Caramels

  1 cup butter
  1 pound brown sugar
  dash of salt
  1 cup light corn syrup
  1 can sweetened condensed milk
  1 tsp vanilla

  Melt butter and add brown sugar and salt. Stir well. Stir in corn syrup and then gradually add sweetened milk. Cook over medium heat to 240F (firm ball) while stirring constantly. Remove from heat and add vanilla. Pour into buttered 9×13 pan. Refrigerate until firm, cut into squares and wrap individually in wax paper. Recipe can also be doubled and poured into cookie sheet.

• 21. Annese savage  |  November 30, 2012 at 6:58 am

  Peppermint Bark
  20oz. Dark chocolate
  20oz. White chocolate
  12 candy candes crushed
  Cover jelly roll pan with wax paper, with some hanging over [2"]
  In a double boiler melt dark chocolate, spread evenly in lined jelly roll pan. Place in freezer while you prepare white chocolate. Melt white chocolate in double boiler. Remove from heat and set aside for 2 minutes. Remove pan from freezer. Pour white chocolate evenly over dark chocolate. Don’t over spread or you will mix it with the dark chocolate. Sprinkle with crushed candy canes. Allow to cool completely. Lift the chocolate out of the pan by wax paper. Break into desired sizes. Remember it’s suppose to look rustic. Don’t be to uniform.
  You can use pretzels, candies, dried fruit, nuts whatever you like instead of the peppermint this recipe is very versatile.
  Enjoy
  Happy Holidays

• 22. Shannon King  |  November 30, 2012 at 6:53 am

  Kahlua Cake:

  1 pkg yellow cake mix
  1 pkg chocolate instant pudding mix
  4 eggs
  1 cup vegetable oil
  1/3 cup Kahlua
  1/3 cup vodka
  1/2 cup sugar
  3/4 cup water
  1/4 cup Kahlua
  1/2 cup confectioner’s sugar

  For the Cake:
  Reheat oven to 350
  Combine the cake mix, pudding mix, eggs and oil in a mixer bowl and beat until smooth.
  Add 1/3 cup Kahlua, vodka,sugar, and water and mix well: batter will be thin.
  Spoon into a greased and floured bundt pan. Bake for 50 min., or until a wooden pick inserted in the center comes out clean.
  Cool in the pan for several minutes. Remove to serving plate.

  For the Glaze:
  Mix 1/4 cup Kahlua and confectioner’s sugar in a bowl. Pour over warm cake.
  Let stand until cool.

  YUMMY!!

• 23. Laura Crigger  |  November 30, 2012 at 6:45 am

  For both Thanksgiving And Christmas I make a cranberry apple casserole. It’s both side dish and dessert and everyone is sure to love it!!!

  Apple Cranberry Casserole

  Ingredients
  - 3 medium apples peeled and cubed (I like Gala or Braburn apples)
  - 18 ounces fresh cranberries (1.5 bags)
  - 2 tablespoons flour
  - 1 cup sugar
  - 1 stick butter (melted)
  - 3 packs cinnamon and brown sugar (or cinnamon and spice)
  - 0.5 cups brown sugar

  Directions:
  - Preheat oven to 350
  - Coat a casserole dish with butter
  - Mix apples and cranberries in a large mixing bowl
  - Combine your flour to coat your apples and cranberries
  - Add sugar to your apple mixture
  - Put apple mixture into casserole dish
  - Combine melted butter, oatmeal and brown sugar together
  - Put oatmeal topping on top of the apple mixture and bake at 350 for 45 minutes.

  Enjoy!!!!

• 24. Melanie Wright  |  November 30, 2012 at 6:39 am

  Pumpkin Bars:
  2 c all purpose flour
  2 c white sugar
  1 c vegetable oil
  1 c chopped walnuts
  2 tsp baking powder
  2 tsp salt
  2 tsp ground cinnamon
  4 eggs
  2 c canned pumpkin
  2 tsp baking soda

  Preheat oven to 350. Grease 2 9X13 pans. Mix all ingredients until well blended. Bake for 25 minutes. Cool and frost bars with cream cheese frosting.

  Cream Cheese Frosting:
  2 (8 oz) packages cream cheese, softened
  1/2 c butter, softened
  2 c sifted confectioners’ sugar
  1 tsp vanilla extract

  In medium bowl, cream together cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.

• 25. Lyndy VanHoutan  |  November 30, 2012 at 6:33 am

  Christmas Cake Loaf

  1 C sugar 1 tsp soda
  ½ C butter 1 ½ C flour
  2 eggs, beaten ½ tsp salt
  1 tsp vanilla 1 tsp cinnamon
  ¾ C solid pumpkin ½ tsp ginger
  ¾ C choc. chips ½ tsp nutmeg
  1 C chpd walnuts ½ tsp cloves

  Cream sugar, butter, vanilla,& eggs. Add pumpkin. Beat well. Mix flour and spices together. Add flour mixture to the pumpkin at low speed. Stir in the choc. chips and nuts. Pour into greased loaf pan. Bake for 1 hour. May drizzle with glaze when cool.

  Great in the morning with a hot mug of coffee or tea.It just gets better as it sits a day or more….but it seldom lasts that long LOL!!

• 26. Scott Lindsey  |  November 30, 2012 at 6:00 am

  Flourless Peanut Butter-Chocolate Chip Cookies

  Ingredients

  • 1 cup creamy peanut butter
  • 3/4 cup sugar
  • 1 large egg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate morsels
  • Parchment paper
  Preparation
  1. Preheat oven to 350°. Stir together peanut butter and next 4 ingredients in a medium bowl until well blended. Stir in chocolate morsels.
  2. Drop dough by rounded tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets.
  3. Bake at 350° for 12 to 14 minutes or until puffed and lightly browned. Cool on baking sheets on a wire rack 5 minutes. Transfer to wire rack, and let cool 15 minutes.

• 27. Cheryl Phan  |  November 30, 2012 at 5:41 am

  Kahlua Eggnog

  ½ Cup Kahlua
  ½ Cup Vanilla Vodka or Whipped Pinnacle Vodka
  1 Cup Eggnog

  Optional: Sprinkle Nut Meg or cinnamon on top

  This is an awesome signature drink. It’s like drinking desert.

  Happy Holiday!

• 28. juliewaldrop  |  November 30, 2012 at 5:10 am

  Request at our house every year

  Kentucky Derby Pie!

  1 Cup Sugar
  1/4 cup flour (mix these together)
  2 eggs (slightly beaten)
  1 stick butter (melted & Chilled)
  Add cup pecans, 6 oz bag chips, 1 tsp vanilla
  mix together and pour into a 9″ unbaked pie shell
  Bake at 325 for 45 minutes!

  Super gift for Xmas too!!

• 29. juliewaldrop  |  November 30, 2012 at 5:07 am

  Request in my household every year!

  Kentucky Derby Pie~

  1 Cup Sugar
  1/4 Cup Flower
  (mix together)

  Add
  2 Eggs (slightly beaten)
  1 Stick Butter (melted and cooled)

  Add
  1 cup pecans, 6 oz chocolate chips, 1 tps vanilla
  mix together

  pour into unbaked pie shell 9″
  Bake 45 Minutes @325

• 30. Cheryl Cantwell  |  November 30, 2012 at 5:01 am

  One of the traditional cookies that I continue to bake since my childhood are Ranger cookies. Delicious!

  1 cup shortening
  2 eggs
  1 cup white sugar
  1 cup brown sugar
  1 tsp baking powder
  2 cups flour
  1 tsp baking soda
  1 tsp vanllla
  1/2 tsp salt
  2 cups wheaties
  2 cups oatmeal
  1/2 cup raisins
  1/2 cup nuts

  Preheat oven to 350 degrees. Cream shortening an eggs, add sugars. Then add flour, baking powder and baking soda, stir until combined. Add vanilla and salt. Stir in wheaties, oatmeal, raisins and nuts, mix well.
  Bake 8-10 minutes…enjoy!

• 31. Cheree Wells  |  November 30, 2012 at 4:57 am

  I work in a nursing home with my clinical students and each year my favorite holiday recipe changes. As you walk the halls of these facilities you hear some great stories about the old days but each year I always hear of those favorite foods that my residents use to have when they were at home. I find out what they are and go find that recipe if I don’t have one. We celebrate, the student and I with various residents by giving them their favorite food that they remember the most. Last night I made a lemon pie for a resident named Harold. Today, we will celebrate with him and hopefully bring more memories to him. My family and children love this because I always make 2 of whatever the food is, one for us and one for the resident

• 32. Jennie Whitson  |  November 30, 2012 at 4:47 am

  1 part friends
  2 parts family
  3 parts favorite foods and beverages
  Laughter, to taste

  Mix well. Serve as often as possible, especially at the holidays when we take time to be thankful for all our blessings.

• 33. kcnphoto  |  November 30, 2012 at 4:36 am

  Stuffed Mushrooms
  Preheat oven 350
  2 packs of whole mushrooms
  1 pack hot sausage
  1pack cream cheese
  Parmesan cheese finely grated
  Brown sausage and drain
  Wash mushrooms destem and scoop out the inside
  Mix sausage and cream cheese
  Fill mushroom caps
  Sprinkle with Parmesan Cheese
  Bake 15-20 mins or until Parmasan cheese is golden
  Serve and Enjoy!!!