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A huge collection of all types of recipes in a user friendly format. This page contains Holiday Recipes for your perusal: Turkey, stuffing, candy, cookies, cranberries, pies, side dishes, vegetables, appetizers, cheesecakes, fruit salads, vegetable and other types of salads.

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Holiday Recipes Disk 123

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APPLE RAISIN STUFFING

ASPARAGUS SPEARS WITH HERB BUTTER

BAKED CHEESE DIP IN A SOURDOUGH BREAD BOWL

BAKED CHESTNUTS

BAKED CRANBERRY SAUCE

BAKED SWEET POTATO FRIES

BEST EVER SUGAR COOKIES

BOURBON BALLS

BREAD DRESSING FOR ROAST TURKEY

BROWN BUTTER CREAMY APPLE PIE

BUNUELOS

CANDY CANE COOKIES

CARAMEL PECAN PIE

CARIBBEAN TRUFFLE PIE

CASHEW CLUSTERS

CASHEW ORANGE SUGAR SNAP PEAS

CHESTNUT FILLING

CHOCOLATE CARAMEL CANDY

CHOCOLATE CRAN OAT COOKIES

CHOCOLATE DIPPED STRAWBERRIES

CHORIZO CORNBREAD STUFFING

CHRISTMAS CANDY ROLL

CHRISTMAS KISSES

CHRISTMAS TREE BREAD

CHUTNEY GLAZED HAM

CINNAMON ORNAMENTS

CLASSIC CUP CHRISTMAS COOKIES

COOKIE MIX GIFTS 

CORNBREAD STUFFING 1

CORNBREAD STUFFING 2

CORNISH GAME HENS

CRANBERRY ALMOND BISCOTTI

CRANBERRY APRICOT PIE

CRANBERRY CRUNCH SQUARES

CRANBERRY DELIGHT

CRANBERRY GELATIN SALAD

CRANBERRY HOOTYCREEKS

CRANBERRY OATMEAL COOKIES

CRANBERRY OATMEAL DROPS

CRANBERRY ORANGE RELISH

CRANBERRY ORANGE SALAD

CRANBERRY ORANGE SAUCE

CRANBERRY PEAR COBBLER

CRANBERRY PISTACHIO BISCOTTI

CRANBERRY RELISH 1

CRANBERRY RELISH 2

CRANBERRY RELISH 3

CRANBERRY ORANGE RELISH 

CRANBERRY SAUCE

CRANBERRY SAUCED MEATBALLS

CRANBERRY STUFFED PORK CHOPS

CREAMED ONIONS

CREAMED PEARL ONIONS

CREAMY MEXICALI CORN

CROCKPOT CORNBREAD DRESSING

CROCKPOT CRANBERRY APPLESAUCE

CRUNCH TOP SWEET POTATO PIE

DIVINITY

DOUBLE-QUICK DINNER ROLLS

SPICED PECANS

 

APPLE RAISIN STUFFING            > Back to Top <
 
1 1/2 cup chopped celery
1/2 cup chopped onion
1 cup butter
8 cups soft cubes
1/2 cup raisins
1 1/2 cup salt
1 1/2 cup dries sage leaves
1/4 pepper
3 cups chopped tart apples
 
Preheat to 350 degrees.

Saute butter, onion and celery in a large skillet until tender. Stir in 1/3 of the bread cubes; pour into a large bowl. Add sage leaves, raisins, salt, pepper, apples and the rest of the bread cubes. Place in greased 13x9 baking dish. Bake for 15 minutes covered and 15 minutes uncovered until hot and slightly crisp.

 

 

 

 

 

ASPARAGUS SPEARS WITH HERB BUTTER           > Back to Top <

 

2 tablespoons butter or margarine
1/2 teaspoon chopped fresh tarragon or basil

1/2 teaspoon grated lemon peel
1 (10.5-oz.) can Green Giant Very Young Tender Green 
Asparagus Spears, drained

 

In small saucepan, melt butter. Stir in tarragon and lemon peel. Simmer 2 minutes over low heat. Pour over warmed asparagus spears.    4 servings

 

 

 

 

 

 

 

BAKED CHEESE DIP IN A SOURDOUGH BREAD BOWL          > Back to Top <

1 10 inch round sourdough bread -- hollowed out
1 can artichokes -- chopped
1 cup cheddar cheese -- grated
1 clove garlic -- minced
1 cup mayonnaise
1 cup Monterey jack cheese -- shredded
1 small onion -- chopped fine
1 cup parmesan cheese -- grated

1 Mix all the ingredients together and hollow out a round loaf of French bread. Put the mixture into the bread, put lid back on and bake for 1-1/4 hours at 350 degrees. Serve
with crudites or crackers.

 

 

 

 

 

 

 

BAKED CHESTNUTS           > Back to Top <

1 can water chestnuts
Bacon

Sauce:
3/4 cup ketchup
2 Tbsp. vinegar
1/3 cup brown sugar
1/3 cup white sugar

Take a chestnut and wrap it in half slice of bacon. Secure with a toothpick. When finished of all the chestnuts, place them on a cookie sheet and bake in a 350 F oven for 20 minutes. Drain on paper towels.

Combine sauce. Put chestnuts in casserole dish and pour sauce over them. Return to oven for another 20 minutes.

 

 

 

 

 

BAKED CRANBERRY SAUCE          > Back to Top <

4 cups cranberries
2 cups sugar
1/4 cup water

Preheat oven to 350 degrees F. In a 9X13 in. glass baking dish, stir together all ingredients. Cover dish with foil and bake for 50 to 60 minutes, stirring occasionally until cranberries pop.

 

 

 

 

 

 

 

 

BAKED SWEET POTATO FRIES          > Back to Top <
 

Nonstick spray coating
4 small sweet potatoes(about 1 pound)
1 tablespoon margarine or butter, melted
1/4 teaspoon seasoned salt
Dash ground nutmeg

 

  Spray a 15x10x1-inch baking pan with nonstick coating. Scrub potatoes; cut lengthwise into quarters, then cut each quarter into 2 wedges. Arrange potatoes in a single layer in pan. Combine margarine or butter, salt, and nutmeg. Brush onto potatoes. Bake in a 450 degree F. oven 20 minutes or until brown and tender.

 

 

 

 

 

 

BEST EVER SUGAR COOKIES          > Back to Top <

2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/2 cup butter
3/4 cup white sugar
1/2 cup sour cream
 

Preheat oven to 350 degrees F (175 degrees C).  Combine flour, salt, baking soda and nutmeg.  Cream together the butter and sugar. Blend in the sour cream; add dry ingredients.   Chill dough for 1 hour. Roll to 1/2 inch thickness on a sugar and floured surface. Cut with cookie cutter; bake on ungreased cookie sheet for 8-10 minutes.  Makes 2 dozen 
 

 

 

 

BOURBON BALLS          > Back to Top <

It's no surprise that these no-cook holiday favorites come from Kentucky. They are sometimes dipped in chocolate rather than rolled in powdered sugar.

1 cup Vanilla wafers
1 cup Pecans
1 cup Powdered sugar
2 Tablespoons Cocoa
2 ounces Bourbon
2 ounces Corn syrup, white

Place the wafers in a food processor and grind until fine. Place in a bowl. Add the pecans into the food processor and grind until fine. Add the remaining ingredients and mix well. Form into balls, roll in additional powdered sugar, and refrigerate.  Makes about 3 dozen

 

 

 

 

 

 

BREAD DRESSING FOR ROAST TURKEY          > Back to Top <

(Serves 20, approx.)


3 1/3 tablespoons margarine
1 2/3 medium onion, chopped
1 2/3 cups chopped celery
1 2/3 teaspoons sage
5/6 teaspoon salt
5/12 teaspoon pepper
13 1/3 cups dried bread crumbs
3 1/3 cups chicken broth
 
In a large skillet melt margarine. Add chopped onion and chopped celery; cook until tender. Stir in chicken broth, sage, salt and pepper; simmer for 3 minutes. Place bread
crumbs in large bowl; add onion mixture and mix until moistened. Use as stuffing for poultry, or bake, covered in a baking dish for 30 minutes at 350 degrees.

   

 

 

 

 

BROWN BUTTER CREAMY APPLE PIE           > Back to Top <

1  (15-oz.) pkg. Pillsbury Refrigerated Pie Crusts

FILLING
1/4  cup butter
1/2  cup sugar
1  egg
2  tablespoons Pillsbury BEST® All Purpose Flour
1  teaspoon vanilla
3  large Granny Smith apples, peeled, cut into 1/2-inch wedges

STREUSEL
1/2  cup Pillsbury BEST® All Purpose Flour
1/4  cup sugar
1/4  cup firmly packed brown sugar
3/4  teaspoon cinnamon
1/4  cup butter

TOPPING
1/2  cup whipping cream
1  tablespoon powdered sugar
1/4  teaspoon cinnamon
1/2  teaspoon vanilla


Prepare pie crust according to package directions for one-crust filled pie using 9-inch pie pan. (Refrigerate remaining crust for a later use.)

Heat oven to 400 F.  In small saucepan, cook 1/4 cup butter over medium heat until melted and lightly browned, stirring constantly. Cool 15 minutes or until completely cooled.

In small bowl, combine 1/2 cup sugar and egg; beat until light and fluffy. Stir in 2 tablespoons flour and 1 teaspoon vanilla. With wire whisk, beat in cooled butter. Pour into crust-lined pan. Arrange apple wedges over top. Lightly spoon flour into measuring cup; level off. In medium bowl, combine all streusel ingredients except butter; mix well. With pastry blender or fork, cut in 1/4 cup butter until mixture resembles coarse crumbs. Sprinkle over apples; press lightly.

Bake at 400 F. for 20 minutes. Reduce oven temperature to 350 F.; bake an additional 40 to 50 minutes or until apples are tender and crust is golden brown. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Cool 2 hours.

In small bowl, beat whipping cream until soft peaks form. Add remaining topping ingredients; beat until stiff peaks form. Pipe or spoon onto pie. Store in refrigerator.
8 servings

 

 

 

BUNUELOS          > Back to Top <

2 cups flour
1/2 teaspoon baking powder
1/4 cup milk
4 cups oil for frying
1 Tablespoon sugar
2 eggs
2 Tablespoons butter, melted
2 cups vegetable oil
1/2 cup confectioner's sugar
1 teaspoon honey

In a large bowl, add 1 /34 of the flour, sugar, salt and baking powder. In another bowl, beat the eggs together with the milk and butter. Fold in the dry ingredients. Gradually
add the remaining flour. Chill covered for 1 hour. On a well floured surface roll the dough to a 1/8-inch thickness. Cut out cookies with a cookie or doughnut cutter and stack between rolls of waxed paper.

In a large pot, heat the oil to 365 F. fry the bough a few at a time just until puffed. Drain on a bed of paper towels. Combine the confectioner's sugar with the honey and stir until smooth. Glaze each cookie with the sugar mixture.

 

 

 

 

 

 

CANDY CANE COOKIES         > Back to Top <

1/2 cup butter
1/2 cup shortening
1 cup sifted confectioners sugar
1 egg
1 1/2 teaspoons almond flavoring
1 teaspoon vanilla extract
2 1/2 cups sifted all-purpose flour
1/2 teaspoon red food coloring

Preheat oven to 350 degrees. Mix well the shortening and butter, sugar, egg, almond and vanilla. In a separate bowl, mix flour and salt and add to shortening mixture. Divide dough in half. Blend red food coloring into one half. Roll 1 teaspoon of the red dough and 1 teaspoon of the white dough on lightly floured board into 4 inch strips. Place strips side by side and press lightly together and twist like a rope. Curve top of rope down to look like the handle of a candy cane. Bake 9 minutes or until lightly browned. Remove while still warm. Sprinkle with 1/2 cup crushed peppermint stick candy and 1/2 cup sugar (optional).  Make one cookie at a time. If the dough of one color is shaped first, the little rolls become to dry to twist. Makes 2 dozen cookies.

 

 

 

 

 

CARAMEL PECAN PIE           > Back to Top <

(Serves 8, approx.)
 
14 ounces caramel candies
1/4 cup water
1/4 cup butter
3 eggs
3/4 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
1 cup pecans, chopped
1 unbaked pie shell

Preheat oven to 350 degree.

In the top of a double boiler over boiling water combine caramel candies, water, and butter. Reduce the heat to low. Cook, stirring occasionally, until melted and smooth. Remove from the heat.

In a medium bowl, combine eggs, sugar, vanilla, and salt; beat well. Stir into the caramel mixture gradually; mix well. Add chopped pecans then pour into a 9" unbaked  pie shell. Bake for 45 minutes.

 

 

  

 

 

CARIBBEAN TRUFFLE PIE           > Back to Top <

CRUST
1  (15-oz.) pkg. Pillsbury Refrigerated Pie Crusts
2  tablespoons coconut

STREUSEL    
1/4  cup Pillsbury BEST® All Purpose Flour
1/4  cup sugar
4  teaspoons margarine or butter
1/4  cup coconut

FILLING
1  (2.9-oz.) pkg. lemon pudding and pie filling mix (not instant)
1/2  cup sugar
3  tablespoons lime juice
2  egg yolks
2  cups water
1  teaspoon grated lime peel
1  cup vanilla milk chips or chopped white baking bar
1  (8-oz.) pkg. cream cheese, softened
6  tablespoons sour cream

TOPPING AND GARNISH
1/2  cup whipping cream
Lime slices, cut into fourths


Heat oven to 450 F. Allow 1 crust pouch to stand at room temperature for 15 to 20 minutes. (Refrigerate remaining crust for a later use.) Remove pie crust from pouch. Unfold crust; remove plastic sheet. Sprinkle with 2 tablespoons coconut; press in lightly. Carefully lift crust off second plastic sheet. Place crust, coconut side up, in 9-inch pie pan; press in bottom and up sides of pan. Flute edge; prick crust generously with fork. Bake at 450 F. for 9 to 11 minutes or until golden brown. Cool crust while preparing streusel and filling. Reduce oven temperature to 425F.

In small bowl, combine flour and 1/4 cup sugar. With pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Stir in ¼ cup coconut. Spread mixture in ungreased shallow baking pan. Bake at 425 F. for 4 to 8 minutes or until light golden brown, stirring every minute. Set aside.

In medium saucepan, combine pudding mix, 1/2 cup sugar, lime juice and egg yolks; mix well. Stir in 2 cups water. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat; stir in lime peel. In small bowl, combine vanilla milk chips and 1/2 cup of the hot pudding mixture; stir until chips are melted.

In small bowl, beat cream cheese until light and fluffy. Add vanilla milk chip mixture; beat until smooth. Spoon and spread in baked crust. Stir sour cream into remaining pie filling mixture; blend well. Spoon and spread over cream cheese layer. Refrigerate 2 hours or until chilled.

In small bowl, beat whipping cream until stiff peaks form. Pipe or spoon around edge of pie; garnish with lime slices. Sprinkle streusel in center of pie. Store in refrigerator.
8 servings

 

 

 

 

 

CASHEW CLUSTERS           > Back to Top <

12 ounces  semisweet chocolate chips
1 ounce  unsweetened chocolate -- (1 square)
12 ounces  cashews

Line cookie sheets with waxed paper. In large saucepan over low heat, melt chips and chocolate; stir until smooth. Stir in cashews. Drop candy by teaspoonfuls onto prepared cookie sheets. Refrigerate until set. Store in tightly covered container in refrigerator.  Yield: 3 dozen (2 per serving).

 

 

CASHEW ORANGE SUGAR SNAP PEAS          > Back to Top <
 

1  (1-lb.) pkg. Green Giant® Select® Frozen Sugar Snap Peas
1/3  cup orange juice
1  tablespoon honey
1  teaspoon cornstarch
1/8  teaspoon salt
1/2  teaspoon grated orange peel, if desired
1/4  cup cashews
   
Cook peas as directed on package; drain.

 

Meanwhile, in medium saucepan, combine orange juice, honey, cornstarch
and salt; stir until well blended. Cook over medium heat until mixture boils and
thickens, stirring constantly.

 

Stir orange peel and cashews into orange juice mixture. Stir into peas.  6 (1/2-cup) servings

 

 

 

 

CHESTNUT FILLING          > Back to Top <

1/2 lb. chestnuts
1 3/4 c. water
1 c. butter or margarine
27 oz. pkg. herb seasoned
cubed stuffing
1/3 c. finely chopped fresh parsley

Wash chestnuts. Make a slit on the flat side of each with sharp knife. Heat oven to 450 degrees. Bake chestnuts 20 minutes. Cool, remove shells and inner skin. Cover chestnuts with boiling water and cook over moderately low heat, about 225 degrees for 10 to 15 minutes until tender. Drain and chop coarsely. Heat the 1 3/4 cups water in a large saucepan. Melt butter and hot water. Add stuffing, parsley and chopped chestnuts. Toss lightly until well blended. Makes 6 cups of stuffing.

 

 

 

 

CHOCOLATE CARAMEL CANDY          > Back to Top <

Makes 8 dozen 1 inch squares 

 

 1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
1/4 cup butter
1 cup white sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow crème
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1 1/2 cups chopped peanuts, salted
14 ounces individually wrapped caramels
1/4 cup heavy whipping cream
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
 
Lightly grease one 13x9 inch pan.

To Make Base: Combine the first three ingredients (1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter) in a small saucepan. Cook, stirring constantly, over low heat until melted and smooth. Spread into the bottom of the prepared pan. Refrigerate until set.

To Make Filling: In a heavy saucepan melt the butter over medium-high heat. Stir in sugar and evaporated milk. Bring mixture to a boil and stir for 5 minutes. Remove from heat and stir in the marshmallow cream, 1/4 cup of the peanut butter and the vanilla. Add the peanuts and spread over the base layer. Refrigerate until set.

To Make Caramel Layer: Combine the caramels and cream in a saucepan, stir over low heat until melted and smooth. Spread over the top of the filling and refrigerate until smooth.

To Make Frosting Layer: In another saucepan combine the last three ingredients (1 cup milk chocolate chips, 1/4 butterscotch chips and 1/4 cup peanut butter), stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 inch squares. Store in the refrigerator.
 

 

 

CHOCOLATE-CRAN-OAT COOKIES           > Back to Top <
 

1 cup butter
1 cup packed brown sugar
2 eggs
2 cups rolled oats
2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups dried cranberries
1/2 cup white chocolate chips
1/2 cup semisweet chocolate chips
 

Preheat oven to 375 degrees F (190 degrees C)

In a medium bowl, cream together the butter and sugar. Beat in the eggs one at a time. Combine the rolled oats, flour, whole wheat flour, baking soda and salt; gradually stir into the creamed mixture. Finally, stir in the cranberries, white chocolate chips and chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet. 

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.  Makes 32 cookies 
 

 

 

 

CHOCOLATE-DIPPED STRAWBERRIES          > Back to Top <

 

4 cups medium strawberries

6 ounces semisweet chocolate pieces

1 tablespoon shortening

6 ounces vanilla-flavored candy coating

1 cup finely chopped pecans or coconut (optional)
 
 
Rinse strawberries. Gently pat dry with paper towels.

 

In a small glass mixing bowl combine semisweet chocolate pieces and shortening. Pour very warm tap water (100 degrees F. to 110 degrees F.) in a larger glass mixing bowl to a depth of 1 inch. Place small bowl containing chocolate inside larger bowl. Stir the chocolate mixture constantly with rubber spatula until the chocolate mixture is completely melted and smooth (about 20 minutes). Replace warm water as necessary, always removing bowl containing chocolate mixture before adding water to larger bowl. Do not allow any water to drip into chocolate.

 

Coarsely chop the vanilla-flavored candy coating. Place in a heavy small saucepan. Heat over low heat, stirring frequently until melted. Dip half of the strawberries in the melted semisweet chocolate pieces, and the other half in the melted vanilla-flavored candy coating. To dip strawberries, hold each strawberry by the stem end and dip halfway into melted chocolate or candy coating. Allow excess chocolate or coating to drip off fruit. (Or, dip strawberry in both the melted candy coating and melted semisweet chocolate.) Place dipped berries on a baking sheet lined with waxed paper. If desired, immediately sprinkle chopped pecans or coconut onto dipped berries. Let stand at least 1 hour at room temperature or until firm. Serve immediately.

 

Makes about 30.

 

Make-Ahead Tip: After chocolate is firm, cover dipped berries loosely with foil and chill in the refrigerator for 6 to 8 hours. Let chilled berries stand at room temperature about 30 minutes before serving.

 

 

 

 

 

CRANBERRY OATMEAL DROPS           > Back to Top <

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup butter, softened
3/4 cup packed brown sugar
1 egg
1/4 cup milk
1 teaspoon orange zest
1 1/2 cups quick cooking oats
3/4 cup chopped cranberries
1/4 cup chopped walnuts
1 cup confectioners' sugar
1/2 teaspoon orange zest
1/4 teaspoon vanilla extract
2 tablespoons orange juice
 

Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.

Sift together the flour, baking powder, cinnamon and nutmeg, set aside. In a medium bowl, cream the butter and sugar. Stir in the egg, milk and orange zest. Add dry ingredients, mix until well blended. Then stir in the quick oats, cranberries and nuts.

Drop dough by tablespoons onto the prepared cookie sheets about 2 inches apart. Bake for 10 to 12 minutes in the preheated oven, cookies should be lightly browned. Remove to cool on wire racks.

In a small bowl, stir together the confectioners' sugar, orange zest and vanilla. Stir in the orange juice 1 tablespoon at a time until desired consistency is reached. Drizzle onto cooled cookies.   Makes 28 cookies 
 

 

 

 

 

 

CHORIZO CORNBREAD STUFFING          > Back to Top <

 

2 teaspoons Olive oil
1 clove Garlic, minced
1/2 cup (125ml) Butternut squash, diced
1/4 cup (60ml) Carrots, diced
1/4 cup (60ml) Sundried tomatoes, diced
1/4 cup (60ml)  Chorizo sausage, cooked, drained, and crumbled (Mexican Sausage)
2 teaspoons Ground Cumin
2 Tablespoons White bread crumbs
1/2 Cup (125ml) Stale cornbread, crumbled (stale cornbread muffins are great for this)
1 Egg, beaten
1-2 ounce (60ml) Turkey or chicken stock
Salt and pepper to taste      

 

Preheat oven to 350F (180C) degrees.

 

Heat olive oil in pan. Saute garlic until soft.  Add squash and carrots, sauteing until tender.  Add cumin, salt and pepper.  Add tomatoes and warm but do not overcook. Set aside to cool.

 

Combine cornbread, bread crumbs and Chorizo in a bowl.  Add vegetable mixture and, using two forks, toss together.  Add egg. Toss to mix.

 

Add small amounts of stock, tossing mixture to achieve stuffing consistency. Bake in covered dish in 350F (180C) degree oven for 30 minutes.

 

Optional preparation: Spread stuffing onto turkey scaloppini and roll up, tucking edge under roll. Roast in 350F (180C) degree oven for 25 minutes. Slice and serve.

 

 

 

 

 

 

 

CHRISTMAS CANDY ROLL           > Back to Top <
 
3 tbs. butter
1 pkg. (10 oz.) miniature marshmallows

6 cups crispy rice cereal
Cooking spray
1-1/2  feet wax paper
1 pkg. (13 oz.) SNICKERS(R) Brand Miniatures
1 pkg. (9.5 oz.) "M&M's"(R) MINIs Milk Chocolate Candies

 

Melt butter in saucepan over low heat. Add marshmallows and stir  until completely melted.  Remove from heat and stir in crispy rice cereal. On the wax paper, spread mixture into a rectangular layer 1/2-inch thick.

Unwrap and chop the SNICKERS(R) Brand Miniatures, then sprinkle them onto the mixture. Spray hands with cooking spray, then roll the entire mixture into a cylinder. Decorate the top of the roll with red and green Milk Chocolate Candies.  Slice and eat!

 

Makes approximately 10-12 servings.

 

 

 

 

CHRISTMAS KISSES           > Back to Top <
 
2 egg whites
2/3 cup sugar
1/2 teaspoon vanilla
 
Preheat oven to 250 degrees.

Beat egg whites until stiff, then add vanilla and a little sugar at a time, making sure all the sugar is well dissolved.

Add the following:
1 cup crushed candy cane
1 cup chopped nuts
1 package chocolate chips

Stir well. Place mixture on a foil lined cookie sheet and bake for 15 to 20 minutes. Peel off foil and break into pieces.

 

 

 

 

CHRISTMAS TREE BREAD          > Back to Top <

2/3 cup milk
1/2 cup granulated sugar
1 large egg, yolk and white separated
3/4 cup (4 ounces) diced dried fruit mix
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons pumpkin pie spice
      (or 3/4 tsp ground cinnamon & 3/4 tsp ground cloves)
1/2 teaspoon salt
1 stick cold, unsalted butter, cut to small pieces
Granulated sugar
 
Check to see that one rack is in bottom third of oven and heat oven to 425 degrees F. Measure milk in a 2-cup measure, add sugar and egg yolk, stir to mix well.Stir in dried fruit. Let stand until ready to use. Put flour, baking powder, spice, and salt into a large bowl, stir to mix well. Add butter and cut in with pastry blender or rub in with fingers, until mixture looks like fine granules. Stir milk mixture and pour over flour mixture. Stir with a fork until a soft dough forms.

Turn out dough onto a lightly floured surface and give 10 kneads. (If very sticky, let stand 3 or 4 minutes or add a little more flour.) Cut off about one-fourth of the dough. Put remaining dough on an ungreased cookie sheet at least 16 inches long. Using both rolling pin and fingers, pat and roll dough into a flat triangle about 12 inches long and 9 inches wide across the bottom. With scissors, make about ten diagonal cuts down each long side of the triangle, cutting to within about 1 inch of the center.Shape a small piece of reserved dough into a trunk at bottom of tree and remaining dough into a "pot."

 

Dough may now be covered with plastic wrap and refrigerated for a couple of hours or frozen for up to 2 weeks. Bake tree 10 minutes. Beat egg white with a fork until broken up. Brush over hot bread, sprinkle with sugar. Bake 5 to 8 minutes longer, until light brown. With two spatulas, carefully transfer tree to a wire rack. If possible, cool at least 2 hours before serving. Let guests break off small pieces.    Yield: 10-12 Small Servings

 

 

 

 

 

CHUTNEY GLAZED HAM          > Back to Top <
 
1 8-lb. cooked ham (shank portion)
Whole cloves
1/2 cup packed brown sugar
1/4 cup chutney
1/4 cup plum jam
1 Tbsp. Dijon-style mustard
1 clove garlic, minced
1 tsp. rice vinegar
1/8 tsp. bottled hot pepper sauce


Score ham by making shallow diagonal cuts in a diamond pattern. Stud with
cloves. Place on a rack in a shallow roasting pan. Insert a meat thermometer
in meat, making sure it does not touch bone. Bake in a 325 degree F oven
about 2-1/2 hours or until thermometer registers 125 degrees F.

For glaze, in medium saucepan, combine brown sugar, chutney, jam, mustard,
garlic, vinegar, and hot pepper sauce. Cook and stir over medium heat until
mixture is bubbly.

Brush ham with some of the glaze. Bake about 30 minutes more or until
thermometer registers 135 degrees F. Remove from oven. Cover with foil; let
stand for 15 minutes before carving. (The meat's temperature will rise 5
degrees F during standing.) Reheat the remaining glaze, if necessary. Pass
with ham. Makes 20 servings.

Per serving: 207 cal., 6 g total fat (2 g sat. fat), 60 mg chol., 1,455 mg
sodium, 9 g carbo., 0 g fiber, and 27 g pro. Dietary exchanges: 1/2 fruit, 4
lean meat.

Chutney-Glazed Ham Steak: Prepare Chutney-Glazed Ham as directed, except
substitute one 2-pound cooked center-cut ham slice, cut 1 inch thick, for
the 8-pound ham and omit the cloves. Trim fat from ham. Score ham by making
shallow diagonal cuts in a diamond pattern. Place on a rack in a shallow
baking pan. Bake in a 350 degree F oven about 45 minutes or until heated
through, brushing with glaze several times during the last 20 minutes of
baking. Serve with remaining glaze as above. Makes 6 to 8 servings.

 

 

 

CINNAMON ORNAMENTS          > Back to Top <

(NOT TO EAT)

1-4 oz. can of cinnamon
1 T. cloves
1 T. nutmeg
3/4 cup applesauce
2 T. white glue

Mix dry ingredients and add to wet ingredients. Mix thoroughly. Roll out and cut shapes on wax paper ONLY. Use a straw end to make a hole at the top of the ornaments for a ribbon! Let dry several days, turning over frequently. Do not eat!!!

The Glue you can use as white frosting on the ornaments, and they can even be painted or glittered to add your own special effects.

This makes a nice gift tag! Or you can make big round ones and put them in a zip-loc bag with your Christmas cards for a couple of days to give your cards the smell of Christmas!

After Christmas, I crush up the ornaments into small pieces and put in a mason jar on the back of my toilet for a wonderful smell in my bathroom!

 

 

 

 

 

 
CLASSIC CUP CHRISTMAS COOKIES         > Back to Top <
 

1 1/2 cups confectioners' sugar
1 cup unsalted butter
1 egg
1/2 teaspoon orange extract
4 teaspoons orange zest
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 1/2 cups dried cherries
1/2 cup chopped pistachio nuts
4 ounces vanilla flavored confectioner's coating, melted
 

In a medium bowl, cream together the butter and confectioners' sugar. Add egg, orange extract, and orange zest; mix until smooth. Sift together the flour and baking powder; stir into the creamed mixture. Then, stir in the dried cherries and chopped pistachios. Roll dough into a 10 inch long log about 2 1/2 inches in diameter, wrap in plastic or wax paper, and freeze for 2 hours. If dough is too difficult to form a log, refrigerate for 1 hour first.

Preheat oven to 375 degrees F (190 degrees C). Grease two cookie sheets.

Cut roll into 1/2 inch slices and place onto the cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Cool on the cookie sheet 1 to 2 minutes before removing to cool on a wire rack. Use melted candy coating to drizzle a striped pattern on the cookies when they are completely cool.  Makes 2 dozen 
 
 

 

COOKIE MIX GIFTS          > Back to Top <

I used Christmas print cloth screwed under the tops of canning rings and decorated the lids with thin ribbon and tiny bows with tiny flowers or tiny pine cones. I also went to a
department store and bought a one dollar pot holder to go with it. 

First of all, DO NOT double a recipe! Use a regular recipe. Here is the recipe I used:

2/3 cup shortening
2 eggs
2/3 cup margarine or butter
1 teaspoon vanilla
1 cup sugar
3 cups flour
1 cup brown sugar
1 teaspoon baking soda
1 teaspoon salt
1 cup nuts
12 oz. chocolate chips

Bake @ 350 until light golden

This recipe will fit in a QUART wide mouth jar. The recipe has to go with the jar, if you are giving it as a gift, as they need to add the ingredients that you can't (shortening, butter or margarine, eggs, vanilla, and even the nuts if they don't fit... extra chips, too, as the package won't fit). Once you get half of the ingredients in, you'll see if the nuts can fit in at the top-- it does look nice that way.

Mix flour, salt, baking soda, and flour together in one bowl.

Mix the sugar and brown sugar together in another bowl.

You can vary the way that you make these, but the white and brown alternating looks the best.

Take 1/2 of the flour mix and put it in the jar (here's the tricky part) and find something to tamp the mix down with. I used a spice container that I washed the bottom of, you know,
the ones that are tall and narrow. You need to push down hard and pack it tight. Then do the same with the sugar mix, packing as well. By this time you will be able to see how much of the chips you can put in the middle, packing some more. Remember, you can always put nuts in the top to fill IF there is room.

Then put the rest of the flour mix in, packing, then the sugar mix, packing. Nuts can be packed at the top if there is room. There are two reasons for the packing so hard and so much:

1. To fit it all in.
2. So it won't shift and it will stay put in the jar.

Don't forget to add a pot holder, design according to occasion,  AND the recipe that you will be using. I put it on a recipe card with a nice design and in a plastic sleeve.

 

 

 

 

 

 

 

CORN BREAD STUFFING          > Back to Top <

1/4 Cup (60g) Butter
1 Onion, finely chopped
2 stalks Celery, finely chopped
4 cloves Garlic, minced
2 teaspoon Dried Thyme
1 teaspoon Dried Basil
2 teaspoon Dried Oregano
Salt to taste       
1 teaspoon Ground Black Pepper
1/4 teaspoon Cayenne Pepper
1-1/2 Cup (375ml) Chicken Broth (low sodium is best)
1/2 Cup (125ml) Chopped Pecans (optional)
1/4 Cup (60ml) Dried Cherries or Cranberries, chopped (optional)

In a large saucepan over medium heat, melt butter and saute onion, celery and garlic.

When onions are tender stir in thyme, basil, oregano, salt, pepper, cayenne and 1 cup of the broth.

Bring to a simmer and then remove from heat.

In a large casserole dish or heat safe bowl, crumble 3/4 of the cornbread (recipe below) and stir into broth mixture.

Add more broth or more bread, as necessary, to achieve desired consistency. The bread mixture should be slightly moist but not mushy.

Toss in the optional chopped pecans and dried fruit.

Place the heat proof bowl or baking dish in the oven and keep warm.

 

 

 

 

BLUE CORN MEAL

6 slices Bacon
1 cup (250ml) Blue or Yellow Corn Meal
1 cup (240g) Flour
1 teaspoon Baking Soda
3 teaspoon Baking Powder
2 Eggs, beaten
1 1/4 Cup (310ml) Buttermilk
1/4 Cup (60ml) Vegetable Oil
1 can Diced Green Chilies (can=4 oz or 125ml)

Preheat oven to 375F (180C).

Cook bacon until crisp in a cast-iron skillet. Remove from the skillet and reserve the drippings.  Drain the bacon on paper toweling, reserve. Put the skillet, with drippings, in the oven to heat.

In a bowl, combine the rest of the ingredients, except the green chili, and beat until well-mixed.  Stir in the crumbled bacon and green chili.

Remove the hot skillet from the oven and pour in the corn bread mixture. Return to the oven and bake for 30 minutes or until nicely browned on top.

 

 

 

 

CORNBREAD STUFFING 2          > Back to Top <

Take a box of regular stuffing mix, to which I add real white (or yellow) cornbread. Do
not use Cornbread Stuffing Mix (it doesn't have enough grit. Add some chicken or turkey broth (or the water you have used to boil the chicken or turkey giblets; this'll work), and of course add additional sage or savory dressing and chopped celery to this mixture.  You will note that I haven't given any quantities of any of these ingredients inasmuch as I am tasting this as I go along - oops, I forgot to mention that you should, of course, add chopped onions to this mixture also. Throw in one egg, if you like -- it kind of makes it stick together better.

For those who like the taste of cooked oysters, add a small can of oysters to a portion of the dressing (not quite half the amount) and stuff this portion in the neck of the turkey. The balance of the cornbread stuffing (without the oysters), place in the lower portion of the turkey that requires more of the stuffing.  Those who like oysters will have their favorite stuffing – and those who don’t like oysters can eat the stuffing from the body cavity.

 

 

 

CORNISH GAME HENS         > Back to Top <

2 (1-1 1/2lb)
  (450-675g)    Cornish Game Hens, halved lengthwise
1 sm            Onion
1 T             Butter or Margarine
1 T             Vegetable Oil
1 3/4 C (425ml) Chicken Broth (I like to use low sodium)
1/2 C (120g)    Wild Rice
1/4 C (60g)     Brown Rice
1 T             Fresh Sage, chopped
2 tsp           Fresh Oregano, chopped
to taste        Black Pepper, ground
1 C (250ml)     Shredded Carrot


Rinse hen halves, and twist wing tips under backs.  Cover and chill.

For stuffing, cook onion in oil until tender.

Stir in broth, wild rice, brown rice, sage, oregano, and black pepper. Bring to a boil then reduce heat.  Simmer, covered for 40-50 minutes until rice is done or until liquid is absorbed.  Stir in carrots and cool the rice mixture.  You can store this in the refrigerator for up to 24 hours.

To bake the hens, spoon rice stuffing into 4 mounds on the bottom of a large baking dish (13x9x2inch 30x23x3cm).  Place Cornish hens, cut side down, on top of stuffing. 

Melt the butter and then brush hens with melted margarine.

Bake covered in 375F (190C) oven for 45 minutes.

Uncover the hens then bake for another 20-35 minutes or more until tender and done.

Arrange hens atop rice stuffing on 4 plates.  Garnish with fresh sage.

 

 

 

 

 

 

CRANBERRY ALMOND BISCOTTI          > Back to Top <
 

2 1/4 cups all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 egg whites
2 eggs
1 tablespoon vanilla extract
3/4 cup sliced almonds
1 cup sweetened-dried cranberries
 

Preheat oven to 325 degrees F (170 degrees C).

Combine dry ingredients in a medium sized mixing bowl. Whisk together eggs, egg whites, and vanilla or almond extract in a separate mixing bowl.

Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds; mix thoroughly.

On floured surface, divide batter in half and pat each half into a log approximately 14 inches long and 1 1/2 inches thick. Place on a cookie sheet and bake 30 minutes or until firm. Cool on a wire rack.

Reduce oven temperature to 300 degrees F (150 degrees C). Cut biscotti into 1/2 inch slices. Place cut biscottis on a cookie sheet and bake for an additional 20 minutes. Let cool and store in a loosely covered container.  Makes 30 cookies 
 

 

 

 

 

CRANBERRY APRICOT PIE          > Back to Top <

CRUST
1  (15-oz.) pkg. Pillsbury Refrigerated Pie Crusts

FILLING
1/2  cup sugar
1  tablespoon cornstarch
1  (21-oz.) can apricot pie filling
1-1/2  cups fresh or frozen cranberries
1/2  teaspoon cinnamon

GARNISH
Water
2  teaspoons sugar


Prepare pie crust as directed on package for two-crust pie using 9-inch pie pan. Heat oven to 425 F.

In large bowl, combine 1/2 cup sugar and cornstarch; mix well. Stir in pie filling, cranberries and cinnamon until well mixed. Spoon into crust-lined pan.

Using fluted pastry wheel, cut remaining pie crust into 1/2-inch-wide strips. Place strips over filling, overlapping to make a lattice design; flute edge. Brush with water; sprinkle with 2 teaspoons sugar.

Bake at 425 F. for 40 to 50 minutes or until crust is golden brown. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Cool 2 hours or until completely cooled.   8 servings

 

 

CRANBERRY CRUNCH SQUARES        > Back to Top <

1 (16 ounce) can jellied cranberry sauce
2 1/3 cups rolled oats
3/4 cup all-purpose flour
1 5/8 cups packed brown sugar
1 cup butter, melted
 

Preheat oven to 350 degrees F (175 degrees C).

Combine the oats, flour, brown sugar and butter. Stir until the mixture resembles coarse crumbs. Spread the cranberries into the bottom of one 9x13 inch baking pan. Sprinkle crumb mixture over top.

Bake at 350 degrees F (175 degrees C) for 25 minutes. Cool and cut into squares. Makes 2 dozen 
 

 

 

 

CRANBERRY DELIGHT          > Back to Top <

  

2-3 cups leftover cranberries
1 box yellow cake mix
1-2 sticks of butter
1/2 cup brown sugar
1 cup pecans

 

Preheat oven to 350 degrees. In a 13 x 9 pan, spread out the cranberries to cover the bottom of the pan. Pour dry cake mix over cranberries and spread out evenly. Cut up butter and place pats on top of cake mix. Sprinkle with brown sugar and nuts. Bake for 1 hour.

 


 

 

 

 

 

CRANBERRY GELATIN SALAD          > Back to Top <
 
1 8-ounce can crushed pineapple (juice packed)
Pineapple juice
2 3-ounce packages raspberry jello
1 cup boiling water
1 cup cold water
1 cup whole berry cranberry sauce
1 cup chopped walnuts or pecans
3/4 cup finely chopped celery
1 medium apple, cored and finely chopped ( 2/3 cup)
3/4 cup seedless red grapes, quartered

 

CREAM CHEESE SAUCE:
3 ounces cream cheese, softened
2 tablespoons powdered sugar
1/2 teaspoon vanilla
milk

 

Drain the pineapple, reserving the juice. Add enough of the pineapple juice to make 1 cup. Set aside. In a large bowl dissolve the jello in the boiling water. Stir in the 1 cup
pineapple juice, the cold water and the cranberry sauce. Chill until the mixture is partially set stirring occasionally. Fold in the crushed pineapple, nuts, celery, apple and grapes. Pour into a 2 or 3 quart rectangular baking dish. Cover and chill about 4 hours or until firm. (can also be chilled overnight)

 

To make the cream sauce; In a small bowl stir together the cream cheese, powdered sugar, vanilla and enough milk to make a creamy consistency. To serve, cut the jello-cranberry mixture into squares or spoon into individual glass dishes and pass the  Cream Cheese Sauce separately to dallop on top.   Yield: 12 Servings

 

 

 

 

 

 

CRANBERRY HOOTYCREEKS           > Back to Top <

 

5/8 cup all-purpose flour
1/2 cup rolled oats
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup brown sugar
1/3 cup white sugar
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup chopped pecans
 

Layer the ingredients in a 1 quart or 1 liter jar, in the order listed. Attach a tag with the following instructions:

Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line with parchment paper.

In a medium bowl, cream together : 1/2 cup butter or margarine, softened, 1 egg, and 1 teaspoon of vanilla until fluffy. Add the entire jar of ingredients and mix together by hand until well blended. Drop by heaping spoonfuls onto the prepared baking sheets. Bake for 8 to 10 minutes, until edges start to brown. Cool on baking sheets or remove to cool on wire racks.   Makes 18 cookies 
 

 

 

 

 

 

CRANBERRY OATMEAL COOKIES           > Back to Top <

 

10 tablespoons butter
2/3 cup packed dark brown sugar
1 teaspoon vanilla extract
2 eggs
1/2 tablespoon baking soda
1 pinch salt
1 2/3 cups whole wheat flour
1 cup rolled oats
2 cups chopped cranberries
3/4 cup chopped walnuts
 

Preheat oven to 350 degrees F (175 degrees C).

Blend butter and sugar til fluffy. Add eggs and vanilla and mix well.

In a separate bowl sift flour, baking soda, and salt together. Stir into butter mixture until well mixed. Stir in the oats. Fold in nuts and cranberries.

Place dollops on cookie sheet, and keep them spread apart (this cookie spreads). Bake until they fall back down (8 to 10 minutes). Makes 2 dozen 
 

 

 

 

 

CRANBERRY ORANGE RELISH           > Back to Top <

This also freezes very well so I have it on hand for dressing for turkey, chicken, pork chops or steak roll ups.

2 large oranges
4 cups cranberries
1&1/3 cups sugar (adding more if you want it sweeter)

Cut the oranges in half and remove any seeds. Cut each half into three or four sections. Grind cranberries and orange sections together using the fine blade in a food grinder and mix well. Stir in sugar. Make this several hours before using, so flavors can mingle sitting at room temperature. Makes about a quart of relish.

(Note: I often put my cranberries in the food processor and chop them instead of grinding. Then I add frozen orange juice concentrate instead of adding the orange sections. Then adjust the sugar to the  sweetness you want.)

 

 

 

 

 

 

CRANBERRY ORANGE SALAD           > Back to Top <

   1- bag of cranberries-washed and drained
   1-can crushed pineapple (drained)
   1-orange
   1 cup chopped pecans
   1 small box cherry jello
   1 c sugar

   Chop cranberries. Soak cranberries in sugar for one hour, taste: add more sugar if needed. Add pineapple, chopped pecans, and one orange grated. Mix jello according to box, add to the mixture and chill for 3-4 hrs. This make a  wonderful concealed salad for the Holidays.

 

 

 

 

 

 

 

 

 

CRANBERRY ORANGE SAUCE          > Back to Top <


1/2 cup fresh orange juice
1 teaspoon grated orange peel
1 12 ounce bag cranberries
1 10 ounce package of frozen raspberries in syrup
1/2 cup sugar
2 tablespoons fresh lemon juice
3 tablespoons orange flavor liqueur


In a sauce pan over high heat, heat all ingredients except liqueur to boiling. Reduce heat to medium and cook, uncovered until most of the cranberries pop and mixture thickens slightly, about 5 minutes, stirring occasionally. Remove saucepan from heat; stir in liqueur. Refrigerate until well chilled. Makes 3 1/2 cups.
 

 

 

 

CRANBERRY PEAR COBBLER           > Back to Top <

 

FRUIT MIXTURE
2  (15-oz.) cans pear halves or slices, drained, reserving liquid
1/2  cup sweetened dried cranberries
1/2  cup applesauce
1/4  teaspoon cinnamon

TOPPING
1/2  cup sugar
1/2  teaspoon cinnamon
1  (12-oz.) can Pillsbury Big Country Refrigerated Buttermilk Biscuits
2  1/2  teaspoons butter or margarine
Haagen-Dazs Vanilla Ice Cream or whipped cream, if desired

Heat oven to 450 F. Cut pears into 1-inch chunks. Arrange in ungreased
11x7-inch (1 1/2-quart) or 8-inch square (2-quart) baking dish. Sprinkle with
cranberries. In small bowl, combine applesauce and 1/4 teaspoon cinnamon; mix
well. Spoon over fruit in dish.

Bake at 450 F. for 8 to 10 minutes or until hot and bubbly. Remove from oven.
Reduce oven temperature to 400 F.

In small bowl, combine sugar and 1/2 teaspoon cinnamon; mix well. Separate
dough into 10 biscuits. Dip each biscuit in reserved pear liquid; coat all
sides with sugar-cinnamon mixture. Arrange over hot fruit in 2 rows of 5
biscuits each. Top each biscuit with about 1/4 teaspoon butter.

Bake at 400 F. for 15 to 20 minutes or until biscuits are golden brown. Cool
10 minutes. Serve warm topped with ice cream.

10 servings

 

 

 

 

 

 

CRANBERRY PISTACHIO BISCOTTI           > Back to Top <

 

1/4 cup light olive oil
3/4 cup white sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 eggs
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup dried cranberries
1 1/2 cups pistachio nuts
 

Beat oil and sugar together. Add vanilla and almond extracts then the eggs, beat until well combined. Mix flour, salt and baking powder in separate bowl; on low speed. Gradually add to egg mixture. Mix in cranberries and nuts by hand. Divide dough in half.

Form each log (12 x 2 inches ) on a cookie sheet that has been lined with parchment paper. Dough may be sticky, use cool water on hands if necessary.

Bake at 300 degrees F (150 degrees C) for 35 minutes or until logs are light brown. Remove and reduce oven heat to 275 degrees F (135 degrees C). Let logs cool 10 minutes, then cut on diagonal into 3/4 inch slices. Lay on sides on cookie sheet and return to oven for approximately 8-10 minutes. Cool. Can be stored up to 2 weeks in a tin between sheets of waxed paper. Makes 3 dozen 
 

 

 

 

 

 

CRANBERRY RELISH          > Back to Top <

4 C fresh cranberries
1 1/2 C sugar
1 seeded, quartered unpeeled orange
1 1/4 C. chopped pecans

Put into food processor and mix well.  It will be finely chopped. Makes 2 pints and freezes well.  You may have to mix it 1/2 at a time to get it to do right.

 

 

 

 

 

CRANBERRY RELISH  2         > Back to Top <

(Raw with fruit)    

1 bag cranberries
4 sweet (Macintosh) apples (remove seeds & core, but do not peel)
1 orange  (remove any seeds, but do not peel)
1 (3 oz) pkg. Jello (raspberry or lemon tastes best)
1 1/2 Cups sugar
1 Cup hot water

Wash and inspect fruit.  Cut up apples and orange into pieces that will fit through meat grinder.  Coarsely grind cranberries, apples and orange, mix all together.  Put sugar over top.  Let stand until juice covers half of fruit.  Sprinkle jello over mixture and add 1 Cup Hot water.  Stir well and refrigerate several hours before serving.  (This can be made weeks ahead and frozen.)   Makes 2 quarts.

 

 

 

 

 

CRANBERRY RELISH 3           > Back to Top <



1# whole fresh cranberries, stemmed, washed
1 1/2 cps unsweetened crushed pineapple
1/3 to 1/2 cp fresh squeezed orange juice
1 1/2 cps white sugar
Pinch each of nutmeg, cinnamon, cloves

   Place all ingredients in saucepan and cook over moderate heat, stirring constantly, until it reaches the boiling   point. Cover and simmer 5 minutes, then skim off any foam that has come to the top. Cook, uncovered, on lowered heat until cranberries are tender, about 20-25 minutes. Turn  into bowl and cover with Saran, sealing edges. Chill in   the refrigerator until ready to serve with meats or - yes, Turkey.

 

CRANBERRY SAUCE          > Back to Top <

(TO DIE FOR!)

1 can cranberry sauce (with berries, not just the jelly kind)
1 can crushed pineapple drained (about the same size can as cranberry sauce)
1 can mandarin oranges, drained (medium size can) cut them in pieces

You need to chop up the cranberry sauce and then combine with the other two ingredients.

Refrigerate... it is best to make it the day before.

 

 

 

 

 

CRANBERRY SAUCED MEATBALLS        > Back to Top <

 

1 beaten egg
3/4 cup soft bread crumbs
1/4 cup finely chopped toasted almonds
2 tablespoons snipped dried cranberries or snipped golden raisins
2 tablespoons finely chopped onions
1/8 teaspoon ground cloves or allspice
1/2 pound ground raw chicken or turkey
1/2 pound ground pork
3/4 cup catsup
1 8-ounce can jellied cranberry sauce
1 tablespoon vinegar
1/4 teaspoon dry mustard
Nonstick spray coating

 

1. For meatballs, in a large bowl combine egg, bread crumbs, almonds, cranberries or raisins, onion, and cloves or allspice. Add ground chicken or turkey and pork; mix well. Shape into 30 meatballs.

 

2. Spray a 15x10x1-inch baking pan with nonstick coating. Place meatballs in pan. Bake in a 350 degree F oven for 15 to 18 minutes or until no longer pink inside.

 

3. Meanwhile, in a 10-inch skillet stir together catsup, cranberry sauce, vinegar, and dry mustard. Add baked meatballs; stir gently to coat. Heat through. Transfer to a 1-quart crockery cooker. Cover and cook 30 minutes to 2 hours. Makes 30 meatballs (30 servings).

 

Make-Ahead Tip: Up to 1 day ahead, make and shape meatballs. Place on the baking sheet and refrigerate. Two hours before serving, bake meatballs and continue as directed.

 

 

 

 

 

 

 

CRANBERRY STUFFED PORK CHOPS            > Back to Top <
 
2 Pork Chops
1/3 Cup (80ml) Dried Cranberries or Cherries, chop if necessary
2 T Orange Marmalade
1/8 teaspoon Ground Cloves
to taste Salt
to taste Fresh Ground Pepper
2 Tablespoon Honey

Preheat oven to 325F (165C).

Generously grease a 9 inch (23cm) round glass baking dish. In a small bowl, mix cranberries, marmalade, and cloves. Make a pocket in each pork chop by cutting a slit from the non-bone side toward the bone. Divide the dried cranberry mixture and fill pockets with cranberry mixture. Place the pork in the baking dish pan. Season with salt and pepper to taste. Spoon 1 Tablespoon honey over each chop. Bake uncovered about 45 minutes or until pork is no longer pink in the center.

 

 

 

 

 

 

CRANBERRY-ORANGE RELISH          > Back to Top <

1 pound fresh cranberries
2 cups sugar
2 cups hot water
2 pkg. orange gelatin
2 apples, diced
2 oranges, ground
1/2 cup chopped nuts (walnuts work nicely)
  
Boil cranberries with sugar & hot water until they burst. Pour off and reserve liquid! If necessary, mix liquid with enough   water to make 3 1/2 cups. Mix with gelatin.

After mixing WELL, add berries, let cool.  After it cools, add apples, oranges & nuts chill & serve.

HINT**if oranges are very juicy, use their juice as part of the 3-1/2 cups, or pour it off before adding oranges to mixture. Otherwise, it may not gel well.

This is not supposed to be a jello consistency, but a chunky  cranberry sauce. If you have lots left over, it also freezes  well and tastes great as a frozen treat!!

 

 

 

 

 

CREAMED ONIONS           > Back to Top <

20 pearl White onions, peeled about 3 lbs.
1/4 c Butter
1/4 c Flour
2 c Milk
1 sm Onion, studded with 3 whole cloves
1 Bay leaf
1/8 ts Nutmeg
Salt and pepper to taste
dash Ground mace
1/4 c Minced chives

   Boil the onions in salted water to cover until tender,  about 30 minutes. Drain well. Melt the butter in another saucepan, add the flour to the butter, and cook over low heat for 2 minutes. Do not brown.

   Meanwhile, bring the milk to a boil in a small saucepan. Whisk the hot milk into the butter-flour mixture and  continue whisking until the sauce is smooth.

   Then add the cloved onion, bay leaf, nutmeg, salt, pepper,  and mace. Simmer for 20 minutes. Strain.

   Add the onions to the cream sauce and reheat. Add salt  and pepper, garnish with the chives, and serve.    6 servings

 

 

 

 

 

CREAMED PEARL ONIONS          > Back to Top <

2 packages (10 ounces each) fresh pearl onions
1/2 cup dry white wine
2 cups chicken stock, or low-sodium canned chicken broth
12 ounces (11/2 cups) heavy cream
Salt and pepper to taste
Optional seasonings: fresh or roasted garlic, parmesan cheese or a little nutmeg

   Peel and rinse onions. Make an "x" incision in the root  end. Begin steaming in wine in a heavy, loosely covered  saucepan. When wine is reduced to a syrup, add chicken  stock and continue cooking uncovered.

   When stock is reduced, add the cream and cook uncovered until the cream has reached the desired thickness. Season to taste with salt and pepper. Add additional seasonings, if desired. Serves 4 to 6.

 

 

 

 

 

 

CREAMY MEXICALI CORN           > Back to Top <

CORN MIXTURE
2  teaspoons butter or margarine
1/4  cup finely chopped green onions
2  (11-oz.) cans Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained
1  (4.5-oz.) can Chopped Green Chiles, drained
1  teaspoon honey or sugar
1/2  cup sour cream
1  (3-oz.) pkg. cream cheese, cut into 1-inch cubes

 

TOPPING
2  tablespoons butter or margarine
1/2  cup Bread Crumbs
1  oz. (1/4 cup) shredded Monterey Jack cheese

 

In large skillet, melt 2 teaspoons butter over medium heat. Add onions; cook
and stir 1 minute or until tender. Add corn and chiles; cook 2 to 4 minutes or
until thoroughly heated, stirring occasionally.

 

Stir in honey. Add sour cream and cream cheese; mix well. Cook 2 minutes or
until cream cheese is melted and sauce is bubbly, stirring occasionally.
Remove from heat; keep warm.

 

Meanwhile, in small skillet, melt 2 tablespoons butter over medium heat. Add
bread crumbs; cook and stir until light golden brown.

 

Spoon corn mixture into serving dish. Sprinkle with bread crumbs and
Monterey Jack cheese.  8 (1/2-cup) servings

 


 

 

 

CROCKPOT CORNBREAD DRESSING           > Back to Top <

1 cornbread -- 8inch pan
8 slices day old bread -- toasted and cubed
4 eggs
1 medium onion
1/2 cup chopped celery
1 teaspoon poultry seasoning
1/2 teaspoon black pepper
2 (10 oz) cans cream of chicken soup
2 Tablespoons butter

Lightly grease crock pot. Crumble cornbread into mixer bowl. Add all ingredients except butter. Pour mixture into crock pot. Dot top with butter.  Cook on high 2 hours or on low 3-4 hours.

 

 

 

 

 

 

CROCKPOT CRANBERRY APPLESAUCE          > Back to Top <

1 cup fresh cranberries
8 apples, peeled, cored and -- chopped
1/2 cup sugar
1 cinnamon stick -- halved
6 whole cloves
ground nutmeg

Combine cranberries, apples and sugar in slow cooker.  Place cinnamon and
cloves in center of 6" square of cheesecloth.  Pull up around sides; tie to
form pouch.  Place in pot.  Cover and cook on LOW 4-5 hrs or until
cranberries and apples are very soft. 

 

 

 

 

CRUNCH TOP SWEET POTATO PIE         > Back to Top <

FILLING
1-3/4 c  Sweet potatoes, cooked, mashed
1 c  Frozen whipped topping, thawed
1/2 c  Icing sugar
 4 oz Cream cheese, softened
1 ts Vanilla

COCONUT CRUST
-1/2 oz Coconut
2 tb Butter -=OR=-
2 tb -margarine, melted

TOPPING
1/4 c  Pecan, chopped
1/4 c  Flour
1/4 c  Brown sugar
2 tb Butter -=OR=-
2 tb -margarine, melted
1/2 ts Cinnamon
ds Nutmeg

Combine sweet potatoes, whipped toping, powdered sugar, cream cheese and vanilla in a mixing bowl; beat with electric mixer until smooth. Pour mixture into coconut crust. Combine remaining ingredients, stirring well; sprinkle over pie.  Bake at 325 degrees about 10 minutes or until topping begins to brown. Chill thoroughly before serving. Yield: 1 8 inch pie.
 

Combine coconut and butter, press into an 8 inch pie plate. Bake at 325 degrees for 8 to 10 minutes or until lightly browned. Cool.  6 servings

 

 

 
DIVINITY        > Back to Top <

2 cups white sugar

1/2 cup light corn syrup
1/2 cup hot water
1/4 teaspoon salt
2 egg white, stiffly beaten
1 teaspoon vanilla extract
 

In a heavy 2 quart saucepan, combine the sugar, syrup, water and salt. Cook and stir until sugar dissolves and mixture comes to a boil.

Cook to hard ball stage (250 degrees F) without stirring; wipe crystals from sides of pan often. Remove from heat.

Pour hot syrup slowly over stiff beaten egg whites, beating constantly at high speed of mixer for about 5 minutes. Add vanilla and continue beating until mixture forms soft peaks and begins to lose it's gloss. If it is too stiff, add a few drops hot water.

Drop and twirl onto wax paper.    Makes 1 1/2 dozen pieces
 
 

 

 

 

 

DOUBLE-QUICK DINNER ROLLS          > Back to Top <

(Yields: 24 rolls)
 
4 1/3 cups flour, divided
2 2/3 tablespoons sugar
1 1/3 teaspoons salt
1 1/3 pkgs. yeast
1 1/3 cups warm water
2 2/3 tablespoons shortening
1 1/3 egg
 
In a large bowl mix 1¼ cups flour, sugar, salt and yeast. Add warm water, shortening and egg; beat until smooth. Stir in remaining 2 cups flour and mix well. Scrape the
batter from the side of the bowl, cover, and let rise in a warm place until double, about 30 minutes.

Stir down the batter by beating about 25 strokes. Spoon into greased muffin tin. Let rise until the batter rounds over the top, about 20 to 30 minutes.

Preheat oven to 400°F. Bake until golden brown, about 15 to 20 minutes. Serve hot.

   

 

SPICED PECANS           > Back to Top <

1 Egg White
1 teaspoon Cold Water
1 pound (450g) Pecan Halves (4 Cups)
1/2 Cup (100g) Sugar
1/4 teaspoon Salt
1/2 teaspoon Ground Cinnamon

Preheat oven 250F (180C).
In a mixing bowl, beat egg white lightly.  Add water; beat until frothy but not stiff.
Add pecans; stir until well coated.  Combine sugar, salt and cinnamon.
Sprinkle over pecans; toss to mix.  Spread in a 15"x10"x1" greased baking pan.
Bake 250F (180C) for 1 hr., stirring occasionally. Cool. Store in an airtight container.

Happy Holidays from Spike & Jamie


 


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