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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 129

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CHRISTMAS ORNAMENTS

CRESCENT ROLLS

EGGNOG

FIG FRUIT CAKE

FRENCH CRANBERRY APPLE PIE

FRUIT COOKIES

FRUIT CORDIALS

GINGER APPLE CRISP

GINGER PEACH PRESERVE GLAZED TURKEY

GINGERBREAD COOKIES

GINGERBREAD HOUSE

GINGERBREAD HOUSE INGREDIENTS & CEMENT

GINGERBREAD HOUSE ICING (EGG WHITE ICING)

GINGERED APPLE CRANBERRY SALAD

GINGERED PUMPKIN CRUMBLE

GOLDEN PECAN PIE

GREEN BEAN CASSEROLE 

GREEN BEAN CASSEROLE  2

GREEN BEAN MUSHROOM ALFREDO

GREEN CHILI SPICY ROASTED TURKEY

HEALTHY MASHED POTATOES

HERBED SEASONED STUFFING

HOLIDAY BERRY SALAD

HOLIDAY FRUIT BARS

HOLIDAY STUFFED PORK ROAST

HONEY ROASTED HOLIDAY MIX

HONEY SPICED SWEET POTATO BAKE

LIGHT PUMPKIN CHEESECAKE

LIGHT VEGETABLE PIZZA

MAGIC REINDEER FOOD

MARSHMALLOW POPCORN CHRISTMAS TREE

MARSHMALLOW TOPPED SWEET POTATOES 

MEDITERRANEAN CRESCENT PINWHEELS

MINIATURE COOKIE HOUSES

MOLDED CRANBERRY ORANGE SALAD

MORAVIAN CHRISTMAS LOAF

MY CHRISTMAS PUDDING

OLD FASHIONED PUMPKIN PIE

ORANGE CRANBERRY CHUTNEY       

ORANGE RICE PUDDING

PEANUT BUTTER REINDEER

PECAN PIE SURPRISE BARS

PECAN PUMPKIN PIE

PEPPERMINT EGGNOG

PERFECT APPLE PIE

PERFECT MASHED POTATOES

POPCORN SNOWMAN

POPCORN SNOWMEN

PUMPKIN TART WITH CARAMEL RUM RAISIN SAUCE

QUICK AND EASY STUFFING

QUICK CHRISTMAS TREE BREAD

REDUCED FAT CRESCENT DINNER ROLLS

ROASTED VEGETABLE AND CORNBREAD STUFFING

RUDOLPHS ANTLERS

RUM BALLS

SAUSAGE SNACK WRAPS 

SCENTED CINNAMON ORNAMENTS

SIMPLE MASHED POTATOES

SKIN ON MASHED NEW POTATOES

SOUR CREAM CRANBERRY PIE

SPICED CARIBBEAN CHRISTMAS CAKE

SPICED CHRISTMAS ORNAMENTS

SPICED PEAR CHUTNEY 

SPICY CHRISTMAS ORNAMENTS

SPICY CRANBERRY SAUCE

STREUSEL TOPPED CRANBERRY PEAR TART

STUFFED ROAST TURKEY AND GRAVY 

STUFFED ROASTED HERB TURKEY AND GRAVY

SWEET POTATO CASSEROLE

SWEET POTATO PECAN PIE

SWEET POTATOES

SWEET POTATOES 2

SWINGIN EGGNOG

TRADITIONAL DECORATED CHRISTMAS COOKIES

SAGE ROASTED TURKEY

VEGAN EGGNOG

VEGGIE CHRISTMAS TREE

VICTORIAN CHRISTMAS POTPOURRI JAR

WHITE CHRISTMAS CANDY

WHITE CHRISTMAS POTPOURRI JAR

WHITE CHRISTMAS JEWELL FUDGE

WILD RICE AND SAUSAGE STUFFING

WILD RICE BLEND STUFFING 

YULE LOG

 

 

 

 

CHRISTMAS ORNAMENTS           > Back to Top <

TREE ORNAMENTS
Plastic wrap
Pkg.'s M&M's
Pipe Cleaner
Ribbon

CHRISTMAS WREATH

Same ingredients as ornament but also a wire coat hanger

TREE ORNAMENTS: Cut plastic wrap into 6-inch squares. Gather corners and twist tightly.  Secure with pipe cleaner. Cluster individual balls into one large one, connecting each ball with the adjoining pipe cleaner. Tie "curling" ribbon around the cluster to form a loop at the tops. Tie two10-inch strands of ribbon at the bottom and curl. Hang on the tree with the loop ends.

M&M CANDY WREATH: Make cluster balls the same way as the candy tree ornament clusters, using plain or peanut M&M's. Form a circle from a wire coat hanger, the hook forms the hanging loop. Attach cluster balls to th hanger with pipe cleaners.  Tie a large bow at the top of the wreath.

 

 

 

EGGNOG        > Back to Top <
 
3 eggs, separate
1/2 cup sugar
2 cup milk
1 bottle beer
1/4 cup brandy or bourbon
1 cup whipping cream, whipped
nutmeg

Beat egg yolks with 1/4 cup sugar until very thick. Gradually stir in milk,  beer, and brandy. Beat egg whites until foamy. Gradually beat in 1/4 cup sugar, continuing beating until stiff peaks form. Fold whites into yolk-beer mixture. Chill. Just before serving, fold in whipped cream. Serve in small punch cups, sprinkled with nutmeg. Makes 6 cups, or 12 half-cup servings.

 

 

 

FIG FRUIT CAKE          > Back to Top <

20 California dried figs
1/2 pound candied cherries
1/4 pound candied pineapple
2-1/2 cups chopped walnut
1 cup sifted cake flour
1 teaspoon salt
1-1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon cloves
1/2 cup shortening
1-1/2 cups sugar
5  eggs, separated
2 ounces baking chocolate; melted
4 Tablespoons brandy or water
1-1/2 teaspoons vanilla
1 teaspoon almond extract

Butter a 6 x 10 x 3-inch loaf pan.  Line with waxed paper and butter generously again.  Set oven for 250 degrees F.  Cover figs with very hot water, and let stand 10 minutes.  Drain.  With scissors, snip off stems. Then cut figs, cherries and pineapple into tiny bits.  Add chopped nuts and half the sifted flour.  Mix together lightly.  Sift remaining flour with salt, baking powder and spices. Cream shortening, sugar, egg yolks and melted chocolate. Whip egg whites until very light.  Combine all ingredients until just mixed.  Place in baking pan.  Bake in slow oven (250 F.) for about 3 to 4 hours.  Place pan of hot water in bottom of oven.  When cool, brush with hot corn syrup and decorate with figs, candied fruit and nuts.

 

 

 

 

 

 

FRENCH CRANBERRY APPLE PIE            > Back to Top <

1 refrigerated pie crust (from 15-oz. pkg.)
FILLING
4 cups (4 medium) sliced peeled apples
2 cups fresh or frozen cranberries
1/2 cup sugar
1/4 cup all purpose or unbleached flour
1/4 cup firmly packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
TOPPING
1/2 cup all purpose or unbleached flour
1/3 cup firmly packed brown sugar
1/4 teaspoon cinnamon
dash nutmeg
1/4 cup margarine or butter
1/3 cup chopped pecans

Heat oven to 375 degrees F. Place pie crust in 9-inch pie pan as directed on package for one-crust filled pie.

In large bowl, combine apples and cranberries. In small bowl, combine all remaining filling ingredients; mix well. Add dry ingredients to fruit; toss to coat. Pour filling into pie crust-lined pan.

In small bowl, combine all topping ingredients except margarine and pecans. Using pastry blender or fork, cut in margarine until crumbly. Stir in pecans. Sprinkle evenly over filling.

Bake at 375 degrees F. for 45 to 55 minutes or until apples are tender and crust and topping are golden brown. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. If desired, serve warm with whipped cream or ice cream.   Servings: 8


 

 

FRUIT CORDIALS           > Back to Top <

1 cup (2dl) brandy (use the cheap stuff)
3-1/3 cups (750ml) dry white wine (inexpensive brand will do, but make sure it is dry)
2 cup (400g) sugar
1 pound (450g) dried fruit (dried pears, apricots, cherries and/or cranberries)
cloves (optional)

Place fruit in a glass or ceramic container. Add wine, brandy and then sugar.  Stir gently. Add a few optional cloves, if you desire.

Cover tightly and let stand at room temperature (dark cupboard) for about 1 week.  This will start to let the flavors to incorporate and reduce the harshness of the brandy and wine. 

During this first week make sure to shake or stir the mixture for the first few days to help  the sugar to dissolve.

After the first week the dried fruit should now be soft.  You can taste the cordial at this time but the cordials are not at their full fruit flavor for another 2 to 3 weeks.

Store the cordials at room temperature for another 2 to 3 weeks to allow the full flavor to develop.

After the full 3 to 4 weeks repack the cordials in nice bottles or decanters with or without the fruit. If you added cloves you will want to remove them at this time.

Serve as an after diner drink in small cordial glasses, over ice cream or on pound cake.

Note: you can store the fruit cordials  for up to 6 weeks at room temperature or if you remove the fruit the cordial will keep for more than 1 year.

 

 

 

GINGER APPLE CRISP            > Back to Top <

1/3 cup corn flake crumbs
1/4 cup firmly packed brown sugar
3 tablespoons All Purpose or Unbleached Flour
2 tablespoons crystallized ginger, chopped, or 1 teaspoon ginger
2 tablespoons margarine or butter, melted
6 cups (6 medium) thinly sliced, peeled apples
2 tablespoons sugar
2 teaspoons lemon juice

Heat oven to 400 degrees F. Spray 2-quart casserole with nonstick cooking spray.

In small bowl, combine corn flake crumbs, brown sugar, flour and ginger; mix well. Add margarine; stir until well mixed.

Place apples in sprayed casserole. Add sugar and lemon juice; toss to coat. Sprinkle apples with crumb mixture; press gently.

Bake at 400 degrees F. for 25 to 30 minutes or until apples are tender and mixture is bubbly. Cool slightly. If desired, serve warm with ice cream. Servings: 8


 

 

GINGER PEACH PRESERVE GLAZED TURKEY           > Back to Top <

1/2 cup (1dl) peach preserves
1 Tablespoon honey
2 Tablespoon maple syrup
2 teaspoon minced fresh ginger
1/4 teaspoon crushed red pepper flakes

While the turkey roasts, heat all the ingredients for the glaze in a small pan.

Mix the glaze together until it is a smooth liquid, but don't heat the glaze for too
long or it will get too thick; a minute or two will be fine.

During the last 45 minutes of roasting the turkey, brush the glaze on the bird with a pastry brush. Paint the turkey 2 or 3 times with the glaze, letting each application brown before adding the next.

I like to use this glaze with either a stuffed turkey or lift the skin and put in a mixture of
peach herbed butter.  Easy to make with some more preserves with about 1/2 C butter and your favorite herbs chopped nicely.  Mix well and put dabs of the butter mixture under the skin.

NOTE: Many of today recipes require you loosen the skin on the turkey.  Here is a bit of
information on how to loosen the skin without damaging the skin.

Poke the end of a small spoon between the breast meat and skin, starting at the open cavity of the turkey. Move the spoon over the breast to separate the skin from the meat; take care not to rip the skin.

Do this on both sides of the breastbone. Place a spoonful of the herbs, butter, spices, etc.. under the skin, and press it out to distribute it evenly over the breast.

 

 

 

 

GINGERBREAD COOKIES             > Back to Top <

1 cup (2dl) molasses
1/2 c (100g) sugar
6 Tablespoons butter or shortening
2 Tablespoons milk
4 cup (560g) flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon powdered ginger
1 teaspoon ground cloves

Frosting
21/2 cup (6dl) confectioners' sugar
3 Tablespoons lemon juice, water, or
1 teaspoon vanilla

2 tablespoons plus 2 tsp water

Preheat oven to 350F (180C).

Mix the flour, baking soda, and all the spices in one large bowl.  Mix well.  Heat the molasses to the boiling point, add sugar, butter, and milk.  Mix well and remove from heat.  Make a well in the flour mixture and add the sugar mixture and blend well.

You may need to add a few tablespoons of water to get the dough to hold together and handle easily.  You can chill the dough for about one hour or you can simply roll it out to about 1/4 inch thick. 

Cut into the cookie shapes and place on greased cookie sheets.

Bake for 5 to 7 minutes. Cool on a rack. 

When cool frost and decorate with candies, raisins, bits of dried fruit, or paint with food coloring.

To make the frosting mix up the confectioners' sugar and the liquid you desire.  The frosting will be a bit runny.  Pour on the cooled cookies and add candy decorations.  If painting let dry first then paint using a new paint brush and food coloring.


 

 

 

GINGERBREAD HOUSE          > Back to Top <

Dough

2 cups shortening (no substitutes)
2 cups sugar
2 cups dark molasses
2 Tablespoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
9 cups all-purpose flour, 9-10 cups

In a 5 qt pan, heat shortening, sugar and molasses on low, stirring constantly until sugar is dissolved. Remove from heat; add cinnamon, baking soda and salt. Stir in flour, 1 cup at a time, until dough can be formed into a ball. Using remaining flour, lightly flour a wooden board. Turn dough onto the board; knead until even in color and smooth (not crumbly or dry), adding more flour if needed Form into a log. Cut into 5 equal pieces; wrap in plastic wrap.

Cut patterns out of paper or cardboard. Line a baking sheet with foil and lightly grease the foil. Lay a damp towel on counter; place prepared pan on towel (to prevent slipping). Unwrap one portion of dough. Using a very lightly floured rolling pin, roll out dough directly on baking sheet to a 15x10-1/2" rectangle about 1/4" thick. position patterns at least 1/2" apart on dough as shown. Cut around patters with a sharp knife or pizza cutter; remove patterns. Remove dough scraps; cover and save to re-roll if needed. Bake at 375 degrees for 10-14 minutes or until cookie springs back when lightly touched. Remove from oven; immediately replace patterns on dough. Cut around the edges to trim off excess cookie. Cool 3-4 minutes or until cookies begin to firm up. Carefully remove to a wire rack; cool. Repeat with remaining dough and patterns.

 
Gingerbread Icing and Assembly


8 cups confectioner's sugar
6 Tablespoons meringue powder*
3/4 cup warm water
decorating bag
1 Large dot #12 decorating tip
Spice jars
Candies and cookies for decorating

In a large mixing bowl, beat the sugar, meringue powder and 3/4 cup water on low until blended. Beat on high for 8-10 minutes or until stiff peaks form, adding additional water 1 Tablespoon at a time, if needed. Place a damp paper towel over bowl and cover tightly until ready to use. *Meringue powder is available where cake decorating supplies
are sold, or you may contact Wilton Enterprises, 2240 W. 75th St., Woodridge, IL 60517; 1-708-963-7100. To assemble frame of the house: test your cookie pieces to make sure they fit together snugly. If necessary, file carefully with a serrated knife or an emery board to make fit. Fill decorating bag two-thirds full with icing. Beginning with the front of the house, squeeze a 3/8" wide strip of icing onto the bottom edge of the front piece. Position on the cookie base, 3" from the front edge of the base. Prop it upright with spice jars for 2-3 minutes or until icing hardens; remove jars.

 To add the sides, squeeze icing on lower edge of one side piece and side edge of the front piece. Align pieces at a right angle, making sure they are as tight as possible. Repeat with the other side. To add the back: squeeze icing on the bottom and side edges of the back piece; position with the other assembled pieces. For add stability, squeeze icing along the inside edge of all pieces and corners. To assemble the roof: working with one side at a time, squeeze icing on the upper edge of the slant of the
front and b back pieces on one side. Also squeeze icing on the adjoining side piece. Carefully place roof piece on the slants so that the roof's peak is even with the points of the front and back (There should be an overhand of 1/2"). Repeat with other side of the roof. To decorate: add a chimney if desired. Decorate the house with remaining icing, candies and cookies of your choice.

 

 

GINGERBREAD HOUSE INGREDIENTS & CEMENT          > Back to Top <
 
3 Tbsp. Meringue Powder
One box Powdered Sugar
1/2 tsp. Cream Of Tartar
3 oz. warm water
Gumdrops
M&M's, peanut or plain
small round cookies
Small pretzels
Peppermints
Small candy canes
Lifesavers

I use an electric mixer for 7-10 minutes. Use paste right away. I put paste into decorating bags with small tips. These can be found where you find cake decorating products. I buy the disposable bags and one tip. You don't even need the part that goes with the tip.


GINGERBREAD HOUSE:
Using a strong paper plate the walls can be made of graham crackers or chocolate or both. Using your choice of candies decorate quickly.



GINGERBREAD HOUSE ICING (EGG WHITE ICING)          > Back to Top <
 
3 egg whites
1/2 teaspoon cream of tartar
1 (16 oz box) confectioners powdered sugar

In a large bowl combine all ingredients. Beat 7 minutes with an electric mixer until smooth and thick.. A good test is when a knife blade drawn through the icing leave a clean cut. Store in a tightly sealed container if you are not using it right away.

 

 

 

GINGERED APPLE CRANBERRY SALAD          > Back to Top <

6-1/4 cups cubed red apples (6 to 7 medium)
1-1/4 cups chopped celery
3/4 cup sweetened dried cranberries
3/4 cup reduced-calorie mayonnaise
3 tablespoons orange juice
2 teaspoons grated gingerroot

In large bowl, combine apples, celery and cranberries; mix well.

In small bowl, combine mayonnaise, orange juice and gingerroot; blend well. Add dressing to salad; stir gently to coat.  Servings: 16 to 18



 

 

GINGERED PUMPKIN CRUMBLE          > Back to Top <

 Filling
1 (15-oz.) can pumpkin
1 (14-oz.) can sweetened condensed milk (not evaporated)
2 tablespoons brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
2 eggs
Topping
2 tablespoons chopped crystallized ginger
1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® Butter Recipe Cake Mix
3/4 cup chopped walnuts or pecans
1/2 cup butter, melted
Garnish
Whipped cream or topping

Heat oven to 350 degrees F. Spray 13x9-inch pan with nonstick cooking spray. In large bowl, combine all filling ingredients; beat until smooth. Pour into sprayed pan.

In medium brown, combine all filling ingredients; mix well. Sprinkle evenly over filling.

Bake at 350 degrees F. for 40 to 50 minutes or until top is golden brown. Cool at least 30 minutes before serving.

To serve, cut into squares; place on individual dessert plates. Top each serving with whipped cream. If desired, sprinkle with additional chopped crystallized ginger. Store in refrigerator.   Servings: 15



 

GOLDEN PECAN PIE          > Back to Top <

Crust
1 Refrigerated Pie Crust (from 15-oz. pkg.)
Filling
1/3 cup firmly packed brown sugar
1-1/2 teaspoons Pillsbury BEST® All Purpose or Unbleached Flour
1-1/4 cups light corn syrup
1-1/4 teaspoons vanilla
3 eggs
1-1/2 cups pecan halves or broken pecans
2 tablespoons margarine or butter, melted

Heat oven to 375 degrees F. Place pie crust in 9-inch pie pan as directed on package for one-crust filled pie.   In large bowl, combine brown sugar, flour, corn syrup, vanilla and eggs; beat well. Stir in pecans and margarine. Pour into crust-lined pan.

Bake at 375 degrees F. for 40 to 50 minutes or until filling is puffed and pie is golden brown. Cool 2 hours or until completely cooled. Store in refrigerator.   Servings: 8



GREEN BEAN CASSEROLE          > Back to Top <

4 (14.5-oz.) cans French Style Green Beans, drained
2 (10 3/4-oz.) cans condensed cream of mushroom soup
1/4 cup milk
1 (2.8-oz.) can (2 cups) french fried onions

Heat oven to 350 degrees F. In 2 1/2-quart glass baking dish, combine green beans, mushroom soup and milk; mix well.

Bake at 350 degrees F. for 30 to 35 minutes or until bubbly, topping with onions during last 5 minutes of baking time.   Servings: 16






GREEN BEAN MUSHROOM ALFREDO           > Back to Top <

2 Tablespoons margarine or butter
1/2 cup sliced almonds
2 (1-lb.) pkg. frozen cut green beans
1/2 cup chopped red bell pepper
1/4 cup water
2 (8-oz.) cans mushroom pieces and stems, drained
1-1/2 cup purchased Alfredo sauce

Melt margarine in medium skillet over medium heat. Add almonds; cook 3 to 4 minutes or until golden brown, stirring occasionally. Remove from skillet; set aside.

Meanwhile, in 2 1/2-quart microwave-safe casserole, combine green beans, bell pepper and water.

Cover; microwave on HIGH for 12 to 16 minutes or until vegetables are crisp-tender, stirring once halfway through cooking. Drain.

Uncover; stir in mushrooms and Alfredo sauce. Sprinkle with toasted almonds. Microwave, uncovered, on HIGH for 4 to 5 minutes or until bubbly around edges.   Servings: 16


 

 

GREEN CHILI SPICY ROASTED TURKEY           > Back to Top <

2 small cans diced green chilies
sprigs of sage
few hot chili peppers (what ever kind you like)
1/2 cup (125g)  butter, softened
2 Tablespoons dried Mexican oregano
to taste salt
to taste ground black pepper

Mix both cans of diced green chilies and 1Tablesoon Oregano with the softened butter. Add salt and ground black pepper.

Loosen the turkeys skin and distribute 2/3 of the chili butter mixture under the skin.  Reserve 1/3 of the mixture for basting. If turkey is not stuffed, place a few hot chili peppers in the cavity of the turkey.

If turkey is stuffed, tuck a few of the hot chilies around the tied legs and in any crevices of the turkey.

In the last 45 minutes of roasting the turkey, melt the remaining 1/3 of the chili butter
(microwave works good for this) and use this mixture to baste the turkey, along with any of the juices from the pan.


NOTE:  Many of today recipes require you loosen the skin on the turkey.  Here is a bit of information on how to loosen the skin without damaging the skin.

Poke the end of a small spoon between the breast meat and skin, starting at the open cavity of the turkey. Move the spoon over the breast to separate the skin from the meat; take care not to rip the skin.

Do this on both sides of the breastbone. Place a spoonful of the herbs, butter, spices, etc. under the skin, and press it out to distribute it evenly over the breast.


 

 

 

HEALTHY MASHED POTATOES          > Back to Top <

16 to 20 medium russet potatoes (about 6 lbs.), peeled, cut into quarters
1-1/2 teaspoons salt
2 tablespoons reduced-calorie margarine, if desired
1/4 teaspoon pepper
1/2 cup warm skim milk

Place potatoes in large saucepan; add enough water to cover. Add 1 teaspoon of the salt. Bring to a boil. Reduce heat to medium-low; cover loosely and boil gently for 15 to 20 minutes or until potatoes break apart easily when pierced with fork. Drain well.

Return potatoes to saucepan; shake saucepan gently over low heat for 1 to 2 minutes to evaporate any excess moisture.

Mash potatoes with potato masher until no lumps remain. Add margarine, pepper and remaining 1/2 teaspoon salt; continue mashing, gradually adding enough milk to make potatoes smooth and creamy.   Servings: 16


 

 

HERBED SEASONED STUFFING         > Back to Top <

3/4 cup margarine or butter
1 cup chopped celery
1 cup chopped onion
4 cups water or chicken broth
2 (14-oz.) pkg. white and wheat herbed-seasoned stuffing bread cubes

Melt margarine in Dutch oven over medium heat. Add celery and onions; cook and stir until vegetables are tender. Add water; bring to a boil. Remove from heat.

Add bread cubes; toss lightly to combine. Cover; let stand 5 to 10 minutes or until liquid is absorbed. If desired, add salt and pepper to taste.

Use stuffing to stuff turkey, or place in greased baking dish and cover with foil; bake at 350 degrees F. for 25 to 30 minutes or until thoroughly heated.   Servings: 12 to 16


 


HOLIDAY BERRY SALAD           > Back to Top <

1 pkg. (8-serving size) cherry JELL-O Brand Gelatin
2 cups boiling reduced calorie cranberry juice cocktail
1-1/2 cups cold club soda
1/4 cup creme de cassis liqueur (optional)
1 tsp. lemon juice
1 cup blueberries
1 cup raspberries
1 cup sliced strawberries
 
Dissolve gelatin completely in cranberry juice. Stir in club soda, liqueur and lemon juice. Refrigerate until slightly thickened. Stir in 2 cups of the berries. Spoon into 6-cup mold which has been sprayed with no stick cooking spray or a bowl. Refrigerate 4 hours or until firm. Unmold and garnish with remaining 1 cup berries.   Yield: 8 Servings

 

 

 

 

 

HOLIDAY CRESCENT ROLLS           > Back to Top <

1 package (8 ounces) refrigerated crescent dinner rolls
1/3 cup cranberry, finely chopped
2 Tablespoons cracker crumbs
1 teaspoon grated orange peel
1 teaspoon ginger

Unroll dough; separate into 8 triangles.  Combine remaining ingredients; spread evenly over each triangle. Roll, place and bake Crescents as directed on package label.

 

 

 

 

HOLIDAY FRUIT BARS            > Back to Top <

1-1/3 cups unbleached flour; sifted
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup brown sugar; firmly packed
1/2 cup butter or regular margarine
2 Tablespoon water
3 large eggs
1/4 cup brown sugar; firmly packed
1/4 cup butter or margarine; melted
1/2 cup raisins
1/2 cup golden raisins
2 Tablespoons red candied cherries; chopped
2 teaspoons lemon rind; grated
1/8 teaspoon allspice; ground
1/8 teaspoon cinnamon; ground

Stir the flour, baking powder, and salt together in a mixing bowl. Mix in the 1/2 c brown sugar and then cut in the 1/2 c butter with a pastry blender or two knives until the mixture is crumbly. Stir in the water and press the mixture into the bottom of a 13 X 9 X 2-inch baking pan. Bake in a preheated 350 degree F. oven for 15 minutes or until golden brown. Meanwhile beat the eggs in a bowl until well blended, using an electric mixer at medium speed.  Beat in the 1/4 cup of brown sugar and 1/4 cup of melted butter and blend well. Stir in the raisins, both kinds, the candied cherries, lemon rind, and spices.  Spread the mixture over the baked crust. Bake in the 350 degree F. oven for 15 more minutes. Cool in the pan on a wire rack and when cool cut into 24 (2 X 1 1/2-inch) bars. Makes 24 bars.   Yield: 8 servings

 

 

 

HOLIDAY FRUIT COOKIES          > Back to Top <

1/2 cup (115g) butter, soft
3/4 cup (175ml)packed brown sugar
1 egg
1-1/4 cup (175g) flour
1 teaspoon real vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
pinch salt (~1/4 tsp)
1 cup (250ml) diced candied pineapple
1 cup (250ml)  red & green candied cherries
1 cup (250ml)  chopped dates
1 cup (250ml) semi-sweet chocolate chips
1/2 cup (125ml) whole hazelnuts
1/2 cup (125ml) whole pecans
1/2 cup (125ml) coarsely chopped walnuts

Preheat oven to 325F (165C). Lightly grease cookie sheet or line with parchment paper.

In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the egg. Add vanilla to cream mixture.

In another bowl, mix together flour, baking soda, cinnamon, and salt.  Add flour mixture to cream mixture and beat until well mixed. Stir in pineapple, cherries, dates, chocolate chips, hazelnuts, pecans and walnuts.

Drop dough by rounded teaspoons 2 inches apart onto prepared cookies sheets.

Bake 15-20 minutes in the preheated oven or until firm and lightly browned around edges.  Remove to wire racks to cool.

 

 

 

 HOLIDAY STUFFED PORK ROAST           > Back to Top <

3/4 cup slivered almonds
2 Tablespoons butter or margarine
3/4 cup sliced green onions
3/4 cup chopped celery
4 cup cooked brown rice
3/4 cup orange juice; divided
2 Tablespoons grated orange peel
1 Tablespoons diced crystallized ginger, divided
1/2 teaspoon salt
1 boneless pork loin roast (3-1/2 lbs.), rolled &amp; tied
1 teaspoon dried rosemary; crushed
1/4 teaspoon cracked black pepper
16 ounces cranberry sauce (canned)
1 orange; peeled &amp; sectioned

Cook almonds in butter in large skillet over medium-high heat until brown. Add onions and celery; cook until vegetables are tender crisp.  Stir in rice, 1/2 cup orange juice, orange peel, 1 teaspoon ginger, and salt; set aside.  Untie roast, and spoon rice mixture lengthwise between loins. Retie roast securely with string at 2- to 3-inch intervals; place, fat side down, on rack in shallow roasting pan.  Combine rosemary and pepper; sprinkle over roast.  Insert meat thermometer does not touch stuffing or fat.  Bake at 325 F. for 1-1/2 hours.  Combine cranberry sauce, remaining orange juice, remaining ginger, and orange in small saucepan; stir well. Simmer over medium heat 25 minutes, stirring occasionally.  Brush about 1/2 cup cranberry mixture over pork.  Bake an additional 15 minutes or until meat thermometer registers 170 F.  Let roast stand 10 minutes.  Remove string and slice roast.  Serve with remaining cranberry sauce.  Makes 6 to 8 servings


 

 

HONEY ROASTED HOLIDAY MIX           > Back to Top <
 
6 c. popcorn
1 (5 oz.) can wide chow mein noodles
1 c. honey roasted peanuts
5 tbsp. butter
3 tbsp. sugar
1 tsp. vanilla
1/2 tsp. cinnamon

Directions:
In large roasting pan, mix popcorn and chow mein noodles. Melt butter and sugar together, stir in vanilla and cinnamon. Pour over popcorn, toss to coat. Bake at 250 degrees for 1 hour, stirring every 20 minutes. Add nuts, spread on paper towels to cool. Store airtight.  Makes 11 cups.

 

 

 

 

 

HONEY SPICED SWEET POTATO BAKE           > Back to Top <

3 (23-oz.) cans sweet potatoes in syrup, drained
1/4 cup honey
6 tablespoons butter or margarine, melted
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup chopped pecans

Heat oven to 350 degrees F. Grease 13x9-inch (3-quart) glass baking dish. Place sweet potatoes in single layer baking dish.

Drizzle sweet potatoes with honey and melted butter. Sprinkle with cinnamon and salt. Top with pecans.

Bake at 350 degrees F. for 30 to 35 minutes or until thoroughly heated. Spoon sauce in baking dish over sweet potatoes before serving.   Servings: 12 to 18



 

 

LIGHT PUMPKIN CHEESECAKE           > Back to Top <

CRUST
1 cup plus 2 tablespoons graham cracker crumbs
3 tablespoons apple jelly
FILLING
4 (8-ounce) pkg. fat-free cream cheese, softened
1 cup firmly packed brown sugar
2/3 cup sugar
5 eggs
1/4 cup all purpose or unbleached flour
2 to 3 teaspoons pumpkin pie spice
2 tablespoons brandy, if desired
1 15-ounce) can pumpkin
1 cup frozen fat-free whipped topping, if desired
 Nutmeg, if desired

Heat oven to 350 degrees F. Spray 9-inch springform pan with nonstick cooking spray. Coat sides only with 2 tablespoons of the graham cracker crumbs. In medium bowl, combine remaining 1 cup graham cracker crumbs and apple jelly; mix well. Press in bottom of coated pan.

Bake at 350 degrees F. for 8 to 10 minutes or until set. Cool 5 minutes. Refrigerate 5 minutes or until completely cooled.

Meanwhile, in large bowl, beat cream cheese at medium speed until smooth and creamy. Gradually beat in brown sugar and sugar until smooth. At low speed, add eggs 1 at a time, beating just until blended.

In small bowl, combine flour, pumpkin pie spice, brandy and pumpkin; mix well. Gradually add to cream cheese mixture, beating until smooth. Pour over partially baked crust.

Return to oven; bake at 350 degrees F. for 1 hour 20 minutes to 1 hour 30 minutes or until center is set. Turn oven off; open oven door at least 4 inches. Let cheesecake sit in oven for 30 minutes. With sharp knife, loosen cheesecake from sides of pan. Cool in pan on wire rack for 2 hours or until completely cooled. Refrigerate at least 8 hours or overnight.

To serve, carefully remove sides of pan. Cut cheesecake into wedges; place on individual dessert plates. Top each with 1 tablespoon whipped topping; lightly sprinkle with nutmeg. Store in refrigerator.

HIGH ALTITUDE (ABOVE 3500 FEET): Increase flour in filling to 1/4 cup plus 1 tablespoon. Bake at 350 degrees F. for 1 hour 15 minutes to 1 hour 25 minutes.    Servings: 16



 

 

 

LIGHT VEGETABLE PIZZA           > Back to Top <

2 (8-oz.) cans refrigerated reduced fat crescent dinner rolls
3/4 cup low-fat cottage cheese
4 oz. 1/3-less-fat cream cheese (Neufchatel), softened
1 teaspoon dried dill weed
1/8 teaspoon garlic powder
20 EACH of fresh broccoli, cucumber and tomato pieces

Heat oven to 375 degrees F. Unroll dough into 4 long rectangles. Place crosswise in ungreased 15x10x1-inch baking pan; press over bottom and up sides to form crust.

Bake at 375 degrees F. for 13 to 17 minutes or until golden brown. Cool 30 minutes or until completely cooled.

In small bowl, combine cottage cheese, cream cheese, dill and garlic powder; blend until smooth. Spread over cooled crust. Cover; refrigerate 1 to 2 hours.

To serve, cut into 1-inch squares. Garnish each with vegetables.   Servings : 30 appetizers


 

 

MAGIC REINDEER FOOD (non-food)          > Back to Top <


 Mix together oatmeal and glitter.  Put some of the mixture in an empty small plastic bag. On a heavy piece of paper, like construction paper, about a 2 x 4 1/2-inches rectangle, print the following instructions.

MAGIC REINDEER FOOD

On Christmas Eve, sprinkle the Magic Reindeer
Food on your Lawn--The Magic Glitter sparkling
in the Moonlight and the smell of the Oats
will guide Rudolph to Your House.

Fold the paper rectangle in half and staple to the top of the plastic sleeve (bag) in such a way that the reindeer food will not spill.






MAPLE FROSTED APPLE PAN TART           > Back to Top <

Crust
1 (15-oz.) pkg. Pillsbury® Refrigerated Pie Crusts
1 teaspoon Pillsbury BEST® All Purpose or Unbleached Flour
1 egg white, beaten
Filling
1-1/2 cups corn flakes cereal
6 cups (6 medium) thinly sliced, peeled apples
1 cup sugar
1 teaspoon cinnamon
Glaze
1/2 cup powdered sugar
3 tablespoons Hungry-Jack® Microwave Ready Regular Syrup

Heat oven to 350 degrees F. Remove 1 pie crust from pouch. Unfold; press out fold lines. Sprinkle crust with 1/2 teaspoon of the flour. Place crust, flour side down, on ungreased cookie sheet.

Sprinkle cereal over crust to within 1/2 inch of edge. Top with apples. Sprinkle with sugar and cinnamon. Brush edge of crust with beaten egg white.

Remove second crust from pouch. Unfold; press out fold lines. Place over filling. Fold edge of bottom crust over top crust; pinch edges to seal and flute. Cut slits in several places in top crust. Brush top crust with egg white.

Bake at 350 degrees F. for 45 to 55 minutes or until crust is golden brown and apples are tender.

In small bowl, combine glaze ingredients; beat until smooth. Drizzle over warm crust. Serve warm or cool.   Servings: 8

 

 

 

 

 

MARSHMALLOW POPCORN CHRISTMAS TREE *          > Back to Top <

12 cups Popped popcorn
1/2 cup Margarine or butter
3 cups Mini marshmallows
1/2 package Lime flavored jello
Green food color
Candy pieces to decorate tree with

Spread popcorn evenly in jelly-roll pan or on waxed paper-lined counter. In medium saucepan, combine margarine and marshmallows; cook over medium heat until melted. Add jello; continue to cook until jello  is dissolved. Add food color and mix well. Pour evenly over popcorn; stir quickly to coat. With dampened hands, shape popcorn into cone shape. Decorate tree with candy pieces.

 

 

 

 

MARSHMALLOW TOPPED SWEET POTATOES          > Back to Top <

4 (15-oz.) cans sweet potatoes, drained
1/4 cup butter or margarine, melted
1/4 cup firmly packed brown sugar
1/2 teaspoon salt
15 large marshmallows

Heat oven to 350 degrees F. Spray 12x8-inch (2-quart) casserole with nonstick cooking spray.

Place sweet potatoes in sprayed casserole. Pour butter over potatoes. Sprinkle with sugar and salt. Top with marshmallows.

Bake at 350 degrees F. for 25 to 30 minutes or until potatoes are thoroughly heated and marshmallows are lightly browned.   Servings: 12 to 16

If marshmallows become too brown, cover loosely with foil for last 10 minutes of baking time. 


 

 

 

MEDITERRANEAN CRESCENT PINWHEELS            > Back to Top <
 
2 (8-oz.) cans Refrigerated Crescent Dinner Rolls
1 lb. prosciutto or cooked ham, thinly sliced
8 oz. (2 cup) crumbled feta cheese
1 teaspoon pepper
2 tablespoon olive or vegetable oil
3/4 cup chopped fresh basil

Heat oven to 375 degrees F. Spray cookie sheets with nonstick cooking spray. Separate dough into 8 rectangles; place on lightly floured surface. Firmly press perforations to seal. Press or roll each to form 8x5-inch rectangle.

Arrange 1/8 of prosciutto slices evenly over each rectangle. In small bowl, combine cheese, pepper and oil; mix well. Sprinkle mixture evenly over prosciutto on each rectangle. Sprinkle with basil.

Starting at short side of each rectangle, roll up; seal long edges. With serrated knife, cut each roll into 5 slices. Place, cut side up, on sprayed cookie sheets.

Bake at 375 degrees F. for 15 to 20 minutes or until golden brown. Remove from cookie sheets. Serve warm.    Servings : 40 appetizers


 

 

 

MINIATURE COOKIE HOUSES           > Back to Top <

FOR COOKIE HOUSE
4-1/2 cups Flour (may need up to 5)
2 teaspoons Baking powder
1/2 teaspoon Salt
1 cup Margarine; room temperature
2 cups Sugar
2 Eggs
2 Tablespoons Milk
2 teaspoons Vanilla extract
Egg wash

FOR DECORATING
#5, #7 round and #27 star tip
Three decorating bags
Decorating icing
Colored sugar
Assorted candies
Decorating bag with coupler

Make the cookie dough:  Stir or whisk together 4 1/2 cups of the flour, the baking powder and salt; set aside. Cream the butter and sugar until light; add the eggs, milk, and vanilla and beat well. Gradually add the dry ingredients and blend to form a smooth ball of dough. If the dough is sticky, add just enough of the remaining flour to eliminate the stickiness. The dough should not be dry. Divide the dough in half, wrap each ball in plastic and refrigerate for several hours, or until firm enough to roll.

Meanwhile, cut cardboard templates for the base and the three parts of the cookie house.  The dimensions are as follows:  THE BASE: is a circle 6" across (cut 1)  THE SIDE: is a rectangle 2-3/8" x 3-1/2" (cut 2) THE FRONT/BACK: is funny shaped. It's 3" wide and 4-1/4" tall (total height). From the bottom to the beginning of the "roof" section is 2 3/8". At 2 3/8" cut up to form the "roof" top like an upside down "V" (cut 2). Finally cut the ROOF: it's a rectangle 2-3/4" x 4-1/4".

Preheat oven to 350 degrees. On a flour-dusted cookie sheet or the back of one jelly roll pan, roll out one ball of dough to 1/8"-1/4" thick. For each house cut one base, two sides, two front/back pieces, and two roof pieces.  Lay out the cardboard patterns on the dough, leaving 1 1/2" between them. The layout will depend on the size of your cookie sheet and how many houses you are making.  Use a sharp knife to cut around each template, removing excess dough as you cut. Wipe the knife frequently. Repeat the rolling and cutting process to make the remaining pieces. If you want some small trees in front of your house, make them using a cookie cutter.

Bake both sheets of cookies at the same time, for 10-15 minutes removing pieces when they are done (preferable to overbake than underbake since we need firm cookies). The cookies may brown, but this is O.K. Transfer immediately to a wire rack to cool completely.

Decorate the pieces before assembling the houses.  You can do this many ways. Mostly use your imagination. Frost or pipe/apply candies to the "wet" icing. To "sugar-coat" areas, brush on egg-wash (being careful not to touch any piping or decorations); then sprinkle immediately with colored sugar. Tap gently to shake off excess sugar.  Set aside to dry for half an hour.

Next to assemble houses. Use the #7 icing tip . Pipe a thick line of icing along edges to be put together and "glue" the houses together and on the base. Make sure to do one area at a time and hold until icing sets. Let all set for a few minutes.  When icing is firm, do any finishing touches. MAKES THREE COOKIE HOUSES WITH BASES

 

 

 

 

 

 

MOLDED CRANBERRY ORANGE SALAD           > Back to Top <

3 1/2 cups cranberry juice cocktail
1 (6-oz.) pkg. orange flavor gelatin
1 1/2 cups chopped fresh or frozen cranberries
1/2 cup chopped walnuts
1 (11-oz.) can mandarin orange segments, drained
 Lettuce leaves

In small saucepan, bring 1 1/2 cups of the cranberry juice cocktail to a boil. In large bowl, dissolve gelatin in hot cranberry juice cocktail. Stir in remaining 2 cups cranberry juice cocktail. Refrigerate until thickened but not set, about 1 hour.

Lightly oil 6-cup ring or other mold. Stir cranberries, walnuts and orange segments into thickened gelatin. Spoon into oiled mold. Refrigerate until firm, about 4 hours.

To serve, line serving plate with lettuce leaves. Unmold gelatin onto serving plate.   Servings: 10

 

 

 

 

 

MORAVIAN CHRISTMAS LOAF           > Back to Top <

3 cups Milk
1 cup Butter
1 cup Sugar
½ cup Yeast dissolved in:
1/4 cup Water, warm
6 cups Flour
1 teaspoon Salt
1/2 pound Raisins, chopped
1/2 pound Currants
1/4 pound Citron, chopped
1/2 cup Almond, blanched, sliced

Scald 2 cups of the milk and let cool. Add the dissolved yeast cake, 3 cups of flour and the salt. Mix well. Cover and set aside to rise in a warm place, over night. In the morning, scald the other cup of milk and add the butter and stir until melted. Combine with the yeast mixture and add the sugar and the balance of the flour, kneading the dough well, until it is no longer sticky. Use more flour if necessary. Combine the fruit and sprinkle with some flour and add to the dough, mixing well. Cover and let rise again until double in bulk. Shape in small loaves, place in small pans, and sprinkle with the sliced almonds. Let rise for 2 hours. Bake at 400-F for 40 minutes.
 

 

 

 

MY CHRISTMAS PUDDING           > Back to Top <
  
2 cups Grated carrot
2 cups Grated potato
2-1/2 cups Soft bread crumbs
2 cups Raisins
2 cups Currants
2 cups Brown sugar
1-1/2 cup Suet OR
1 cup Margarine
4 Tablespoons Sour milk
1 teaspoon  Baking soda
1 cup Flour
2 teaspoons Salt
2 teaspoons Cinnamon
1/4 teaspoons Nutmeg
1 teaspoon Allspice

Mix in order given. Turn into well greased heat proof bowl; cover and steam about 3 hours. Takes a medium sized bowl. Serve with brown sugar sauce, or custard, or whatever you like.

 

 

 

 

OLD FASHIONED PUMPKIN PIE           > Back to Top <

Crust
1 Refrigerated Pie Crust (from 15-oz. pkg.)
Filling
3/4 cup sugar
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 (15-oz.) can pumpkin
1 (12-oz.) can (1 1/2 cups) evaporated milk
2 eggs, beaten
Topping
1/2 cup whipping cream, whipped

Heat oven to 425 degrees F. Place pie crust in 9-inch pie pan as directed on package for one-crust filled pie.

In large bowl, combine all filling ingredients; blend well. Pour into crust-lined pan.

Bake at 425 degrees F. for 15 minutes. Reduce oven temperature to 350 degrees F.; bake an additional 40 to 50 minutes or until knife inserted near center comes out clean. Cool 30 minutes. Refrigerate at least 2 hours or, until serving time. Just before serving, top with whipped cream. Store in refrigerator.    Servings: 8


 

 

 

ORANGE CRANBERRY CHUTNEY          > Back to Top <

1 cup chopped oranges
4 cups fresh cranberries
1 cup canned pineapple, undrained
1 cup chopped apples
1/4 cup chopped walnuts
1/4 cup raisins
2 cups sugar
1 tablespoon cider vinegar
1/2 teaspoon Ginger
1/2 teaspoon Cinnamon

Bring all ingredients to a boil and boil until cranberries begin to pop. Chill before serving.

 

 

 

ORANGE RICE PUDDING           > Back to Top <

4 cups nonfat milk
1 cup long-grain brown rice, washed and drained
1/2 cup orange juice
1 cup mix of  dried cranberries, dried cherries &raisins,
1/3 cup pitted dates, chopped
2 Tablespoon maple syrup
2 teaspoons real vanilla
1 Tablespoon orange zest
1/4 teaspoon salt
3 orange zest strips, to garnish

In a sauce pan combine 2 cups (4dL) of milk,  maple syrup, salt, and rice.  Bring to a boil then cover and reduce to a simmer.  Simmer covered rice and milk for about 25 minutes.

Preheat oven to 325F (160C).

Mix together the remaining milk, dried fruit, dates, vanilla, and orange juice.   Lightly oil or oil spray a 9x13 inch (22x30cm)  baking dish.

Mix the cooked rice mixture with the orange juice mixture and pour into the prepared baking dish. 

Bake until solidified and lightly browned, about 90 minutes.  Garnish with strips of orange zest.



 

 

 

PEANUT BUTTER REINDEER           > Back to Top <

COOKIES
1 package  DUNCAN HINES Peanut Butter Cookie Mix
1 Egg
2 t  All-purpose flour

ASSORTED DECORATIONS
Miniature semi-sweet chocolate chips
Vanilla milk chips
Candy-coated semi-sweet chocolate chips
Colored sprinkles

FOR COOKIES, combine cookie mix, contents of peanut butter packet from Mix and egg in large bowl. Stir until thoroughly blended. Form dough into ball. Place flour in jumbo (15x13") resealable plastic bag. Place ball of dough in bag. Shake to coat with flour. Place dough in center of bag (do not seal). Roll dough with rolling pin out to edges of bag. Slide bag ont baking sheet. Chill in refrigerator at least 1 hour.

Preheat oven to 375'F. Use scissors to cut bag down center and across ends. Turn plastic back to uncover dough. Dip reindeer cookie cutter in flour. Cut dough with reindeer cookie cutter. Dip cookie cutter in flour after each cut. Transfer cut-out cookies to ungreased baking sheets using floured pancake turner. Decorate each reindeer as desired. Bake at 375'F.  for 5-7 minutes or until set but not browned. Cool 2 minutes on baking sheets. Remove to cooling racks. Cool completely. Store between layers of waxed paper in airtight container.   Makes about 2 dozen cookies.

TIP: Reroll dough by folding plastic back over dough.



 


                             .

PECAN PIE SURPRISE BARS           > Back to Top <

Base
1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® Yellow or Butter Flavor Yellow Cake Mix
1/3 cup margarine or butter, softened
1 egg
Filling
1/2 cup firmly packed brown sugar
1 1/2 cups dark corn syrup
1 teaspoon vanilla
3 eggs
1 cup chopped pecans

Heat oven to 350 degrees F. Grease 13x9-inch pan. Reserve 2/3 cup of the dry cake mix for filling. In large bowl, combine remaining dry cake mix, margarine and 1 egg; beat at low speed until well blended. Press in bottom of greased pan. Bake at 350 degrees F. for 15 to 20 minutes or until light golden brown.

Meanwhile, in large bowl, combine reserved 2/3 cup dry cake mix, brown sugar, corn syrup, vanilla and 3 eggs; beat at low speed until moistened. Beat 1 minute at medium speed or until well blended.

Remove pan from oven. Pour filling mixture over warm base. Sprinkle with pecans. Return to oven; bake an additional 30 to 35 minutes or until filling is set. Cool 1 1/2 hours or until completely cooled. Cut into bars. Store in refrigerator. . Servings: 36 bars.

HIGH ALTITUDE (ABOVE 3500 FEET): Add 1/3 cup flour to cake mix before removing 2/3 cup for filling. Decrease corn syrup to 1 1/4 cups. Bake base at 375 degrees F. for 15 to 20 minutes; bake filling at 375 degrees F. for 30 to 35 minutes.


 

 

 

PECAN PUMPKIN PIE          > Back to Top <

2 eggs
1/2 cup (100g) sugar
1/2 cup (85g) brown sugar, packed
1 Tablespoon flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon salt
1 can (16oz 4dl)  pumpkin (or 2 cups cooked pumpkin)
1 can (14 oz ~3dl) condensed milk (can use non fat)
1  unbaked 9 in (23cm) deep dish pie shell

topping:
2 Tablespoon butter or margarine, very soft
1 Tablespoon grated orange rind
1/4 cup (42g) brown sugar, packed
3/4 cup (~90g) whole pecans

Preheat oven to 450F (230C).

Prepare the pie shell in you pie dish crimp or roll edge as you desire.

Combine eggs, sugar, 1/2 cup brown sugar, flour, spices and salt.  Blend in pumpkin and condensed milk. Mix well. Pour into 9 inch (23cm) pie shell.

Bake at 450F (230C) for 10 minutes. Then reduce heat to 350F (180C) and bake 30 to 40 minutes longer until firm on top.  This will be when the pie looks like it has 10 more minutes to bake.
 
Make the pecan topping by combining the 4 topping ingredients.

Sprinkle pecan mixture over pie the last 10 minutes of baking, and bake another 10
before removing from the oven. 

Total baking time is 10 minutes at 450F (230C) and 40 to 50 minutes at 350F (180C).

 

 

 

PEPPERMINT EGGNOG          > Back to Top <

1/2 gallon pink peppermint ice cream, softened
2 quarts eggnog
1/4 cup finely crushed peppermint candies (optional, to taste only)
1- 2 liter bottle gingerale, Sprite, or 7-Up
red food coloring (if needed)
1 cup whipping cream, whipped
coarsely crushed peppermint candy for garnish

Place softened ice cream in punch bowl. Add eggnog and mix well. The 1/4 cup of crushed peppermint candy may be added if a stronger peppermint flavor is desired. Add gingerale. (A few drops of red food color may need to be added to achieve a nice pink color). Place dollops of whip cream on top of eggnog and sprinkle with coarsely chopped peppermint candies for garnish.

 

 

 

 

PERFECT APPLE PIE            > Back to Top <

crust
1 (15-oz.) package refrigerated pie crusts
filling*
3/4 cup sugar
2 tablespoons all purpose or unbleached flour
3/4 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon nutmeg
1 tablespoon lemon juice, if desired
6 cups (6 medium) thinly sliced, peeled apples

Prepare pie crust as directed on package for two-crust pie using 9-inch pie pan.

Heat oven to 425 degrees F. In large bowl, combine all filling ingredients except lemon juice and apples; mix well. Add lemon juice and apples; toss gently to mix. Spoon into crust-lined pan. Top with second crust; seal edges and flute. Cut slits or shapes in several places in top crust.

Bake at 425 degrees F. for 40 to 45 minutes or until apples are tender and crust is golden brown.   Servings: 8

 *Two 21-oz. cans apple pie filling can be substituted for filling.



 

 

PERFECT MASHED POTATOES            > Back to Top <

16-20 medium russet potatoes (about 6 lbs.), peeled, cut into quarters
1 1/2 teaspoon salt
1/4 cup margarine or butter, if desired
1/4 teaspoon pepper
1/2 cup hot milk

Place potatoes in Dutch oven; add enough water to cover. Add 1 teaspoon of the salt. Bring to a boil. Reduce heat to medium-low; cover loosely and boil gently for 25 to 30 minutes or until potatoes break apart easily when pierced with fork. Drain well.

Return potatoes to Dutch oven; shake Dutch oven gently over low heat for1 to 2 minutes to evaporate any excess moisture.

Mash potatoes with potato masher until no lumps remain. Add margarine, pepper and remaining 1/2 teaspoon salt; continue mashing, gradually adding enough milk to make potatoes smooth and creamy.  Servings: 16




POPCORN SNOWMAN            > Back to Top <

32 cups popcorn (about 1-½ cups unpopped)
4 cups sugar
1-1/3 cups light corn syrup
1 cup margarine or butter
1 Tablespoon salt
1-1/3 cups water
2 teaspoon vanilla extract
1/3 cup confectioner's sugar
2  cherry or-raspberry-flavor chewy-fruit rolls
1/2 pound green gumdrops
2  purple gumdrops
3  dark seedless raisins

About 2 hours before serving or day ahead:

Place popped corn in a large open roasting pan and set in 225 F oven to keep warm.

Meanwhile, in a 5-qt.Dutch oven over medium heat, heat sugar, corn syrup, margarine or butter, salt and water to boiling, stirring constantly until sugar completely dissolves. Set candy thermometer in place and continue cooking, without stirring, until temperature reaches 250 F or hard ball stage.  Remove saucepan from heat; quickly stir in vanilla.

Pour hot syrup mixture over popcorn, tossing to coat well. Set aside about 2 cups popcorn mixture for snowman's hat. Wearing clean rubber gloves (for handling hot mixture), shape remaining mixture popcorn into 2 balls, one slightly larger.  On large plate, place smaller popcorn ball on top of larger popcorn ball to form snowman's body. Shape reserved popcorn mixture into cone-shaped hat; place on top of snowman's head.

In a mall bowl, mix confectioner's sugar with 1-1/4 tsp water to form a thick pasty frosting.  Cut snowman's mouth from fruit roll; cut remaining fruit rolls into strips. Attach strips around neck for scarf and on hat for decoration.  With frosting, attach 1 green gumdrop to snowman' face for nose, and 2 purple gumdrops for eyes. With frosting, attach remaining green gumdrops around base and on tip of hat. With frosting, attach raisins to snowman's body for buttons

 

 

 

 

 

POPCORN SNOWMEN             > Back to Top <

4 Tablespoons unsalted butter
4 cups mini marshmallows
9 cups popped popcorn
1/2 cup confectioners' sugar
1 Tablespoon milk
gumdrops, cinnamon candies -- fruit leather, jelly pretzels -- for garnish.

In a large saucepan, melt the butter over low heat. Add the marshmallows and cook, stirring often, until melted and syrupy, about 5 minutes. Place the popped popcorn in a large lightly greased shallow pan. Pour the syrup over the popcorn, tossing to coat evenly.  While still warm, form 6 balls about 5" in diameter from the coated popcorn for the bottom sections, giving the balls flat bases so the snowmen will stand. Form 6 balls about 3-1/2" in diameter for the middle sections. Then form 6 balls about 2" in diameter for the top sections. Stir in the confectioners' sugar and milk together until smooth. Use the icing to stack three popcorn balls of decreasing sizes into a snowman, then attach candies to decorate. (Gumdrops for hats, fruit leather for scarves, etc.)

                   



                       

 

 

PUMPKIN TART WITH CARAMEL RUM RAISIN SAUCE           > Back to Top <

crust
1 refrigerated pie crust (from 15-oz. pkg.)
filling
3/4 cup sugar
1/2 teaspoon ginger
3/4 teaspoon cinnamon
1/8 teaspoon cloves
1/2 cup milk
1 (15-oz.) can pumpkin
2 eggs
sauce
1 cup firmly packed brown sugar
1/4 cup whipping cream
1/4 cup dark rum
1/4 cup dark corn syrup
1/2 cup raisins

Place cookie sheet in oven on middle rack; heat oven to 450 degrees F. Place pie crust in 10-inch tart pan with removable bottom as directed on package for one-crust filled pie.

In large bowl, combine all filling ingredients; blend well. Pour into crust-lined pan.

Place tart on cookie sheet in oven. Bake at 450 degrees F. for 35 to 50 minutes or until crust is deep golden brown. Cool 1 hour.

In medium saucepan, combine all sauce ingredients; mix well. Cook over medium heat, stirring constantly, until mixture comes to a boil. Reduce heat to low; simmer 5 minutes, stirring constantly. Serve sauce with tart. Store in refrigerator.   Servings: 12



 

QUICK AND EASY STUFFING           > Back to Top <

1/4 cup butter or margarine
3/4 cup chopped celery
3/4 cup chopped onion
4 1/2 cups water or chicken broth
3 (6-oz.) pkg. chicken-flavored stuffing mix

Melt butter in large saucepan over medium heat. Add celery and onions; cook and stir until vegetables are tender.

Add water and contents of seasoning packets from stuffing mix; mix well. Bring to a boil. Remove from heat. Add bread cubes; toss lightly to combine.

Use to stuff turkey, or place in greased 13x9-inch (3-quart) glass baking dish and cover with foil; bake at 350 degrees F. for 25 to 30 minutes or until thoroughly heated.   Servings: 12 to 14



 

 

QUICK 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 (or make your own, mixing raisins, currants, snipped dried apricots, apples, prunes-whatever's on hand)
2 1/2  cups all-purpose flour
1  tablespoon baking powder
1-1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
8 tablespoons (1 stick) cold, unsalted butter, cut into small pieces
Granulated sugar or homemade vanilla pearl


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 to 12 small servings



 

 



   REDUCED FAT CRESCENT DINNER ROLLS             > Back to Top <

2 (8-oz.) cans Refrigerated Reduced Fat Crescent Dinner Rolls
1 egg white, beaten
1 teaspoon caraway or sesame seed, or 1/2 teaspoon poppy seed, if desired

Heat oven to 375 degrees F. Unroll dough into 16 triangles. Roll each loosely from shortest side of triangle to opposite point. Place rolls on ungreased cookie sheets; curve into crescent shape.

Brush each roll lightly with beaten egg white. Sprinkle with seed.

Bake at 375 degrees F. for 11 to 13 minutes or until golden brown.

To keep rolls warm before serving; place in serving basket and loosely cover with foil.

Crescent rolls can be rolled up to 2 hours before baking. Cover cookie sheets with plastic wrap; refrigerate.   Servings: 16

 

 

 

ROASTED VEGETABLE AND CORNBREAD STUFFING           > Back to Top <

3/4 cup chopped red bell pepper
3/4 cup chopped green bell pepper
3/4 cup chopped celery
3/4 cup chopped onion
1 tablespoon oil
4 cups chicken broth or water
1/4 cup butter or margarine
2 (8-oz.) pkg. cornbread stuffing mix

Heat oven to 500 degrees F. Line small cookie sheet with foil. In medium bowl, combine chopped vegetables and oil; toss to coat. Spread on foil-lined cookie sheet. Bake at 500 degrees F. for 15 to 20 minutes or until vegetables are browned and tender, stirring once or twice. Reduce oven temperature to 350 degrees F.

Meanwhile, in Dutch oven, bring chicken broth and butter to a boil. Cook until butter is melted. Remove from heat; stir in roasted vegetables and stuffing mix; toss gently to mix.

Use to stuff turkey, or place in greased 13x9-inch (3-quart) glass baking dish; bake at 350 degrees F. for 20 to 25 minutes or until thoroughly heated.   Servings: 16 to 18


 

 

RUDOLPHS ANTLERS           > Back to Top <
 
1 cup Semi-sweet choc. chips
1/2 cup  Butterscotch chips
3 ounces Can chow mein noodles
12 Maraschino cherries, halved

Melt chocolate and butterscotch pieces together in a medium saucepan over low heat, stirring occasionally. Remove the pan from heat.  Stir in chow mein noodles. Using two teaspoons, on a waxed paper-lined cookie sheet, shape about 1 T of the mixture in a v-shaped cookie about 2" wide to resemble antlers.  Press a cherry half securely in the center of each. Repeat for remaining cookies.  Chill cookies on the cookie sheet  in the refrigerator for 1 to 2 hours or till cookies are firm.  Store the antlers in the refrigerator in a covered container up to 5 days. Makes 24.

                       

 

 

RUM BALLS             > Back to Top <

3 Tablespoons cocoa
1 cup (150g)  confectioners' sugar
3 cups (~330g) vanilla wafers, crushed (vanilla biscuits)
4 Tablespoons dark corn syrup (golden syrup)
1/2 cup (1dl) dark rum (more or less, depending on personal tastes) 
extra cocoa and/or ground chocolate to roll the rum balls in

Into a large bowl, sift together the cocoa and confectioners' sugar

In a food processor or blender crush/crumble the vanilla wafers.  Add the crushed vanilla wafers to the sugar mixture and combine. Add the remaining ingredients.

Form the mixture into 1 inch (2.5 cm) balls with your hands. The balls should hold together easily and retain their shape. If the mixture is too dry to hold together or too wet to form balls, you can easily adjust the consistency by adding rum or sugar accordingly.

Sprinkle the extra cocoa or ground chocolate on a flat surface and roll the balls in to coat:

 

 

 

 

 SAUSAGE SNACK WRAPS            > Back to Top <

2 (8-oz.) cans Refrigerated Crescent Dinner Rolls
48 fully cooked cocktail smoked sausage links or hot dogs

Heat oven to 375 degrees F. Separate dough into 16 triangles. Cut each triangle lengthwise into thirds. Place sausage on shortest side of each triangle. Roll up, starting at shortest side; roll to opposite point. Place on ungreased cookie sheets.

Bake at 375 degrees F. for 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. If desired, serve warm with ketchup and mustard.  Servings: 48 snacks


 

 

 

SCENTED CINNAMON ORNAMENTS (Non-food)           > Back to Top <

4 ounces Cinnamon
1 Tablespoon Cloves
1 Tablespoon Nutmeg
3/4 cup  Applesauce
2 Tablespoon White glue
Ribbon

In medium bowl, combine cinnamon, cloves, and nutmeg. Add applesauce and glue; stir to combine. Work mixture with hands 2 to 3 minutes or until dough is smooth and ingredients are thoroughly mixed. Divide into 4 portions. On floured surface, roll each portion to 1/4 inch thickness. Cut dough with floured cookie cutters of desired shapes. Using straw or toothpick, make a small hole in the top of the ornament. Place cutouts on wire racks and allow to dry at room temperature for several days or dry them in a dehydrator. Thread ribbon through hole in ornament. DO NOT EAT. Makes about 32 (2 inch) ornaments.

NOTE:  You can decorate these ornaments with royal icing for an even neater effect.

 

 

 

GREEN BEAN CASSEROLE 2           > Back to Top <

1 can (10 3/4 oz.) Cream of Mushroom
1/2 cup milk
1 tsp. soy sauce
Dash pepper
4 cups cooked cut green beans
1-1/3 cups French's French fried onions


MIX soup, milk, soy, pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.
BAKE at 350°F. for 25 min. or until hot.
STIR. Sprinkle with remaining onions. Bake 5 min. Serves 6.
TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.


 


SIMPLE MASHED POTATOES          > Back to Top <

4 2/3 cups water
1/2 cup margarine or butter
1 teaspoon salt, if desired
1 3/4 cups milk
4 2/3 cups Hungry Jack® Mashed Potato Flakes
3/4 cup sour cream

In medium saucepan, bring water, margarine and salt to a boil. Remove from heat. Stir in milk and potato flakes with fork until potatoes are of desired consistency. Stir in sour cream.   Servings: 12 to 14






SKIN ON MASHED NEW POTATOES           > Back to Top <

30 small new red potatoes (about 5 lbs.), unpeeled, halved
1-1/2 teaspoons salt
3 tablespoons butter or margarine, if desired
1/4 teaspoon pepper
1-1/2 cups warm milk

Place potatoes in large saucepan; add enough water to cover. Add 1 teaspoon of the salt. Bring to a boil. Reduce heat to medium-low; cover loosely and boil gently for 15 to 20 minutes or until potatoes break apart easily when pierced with fork. Drain well.

Mash potatoes with potato masher. Add butter, pepper and remaining ½ teaspoon salt; continue mashing, gradually adding enough milk for desired consistency.   Servings: 16



 

 

SOUR CREAM CRANBERRY PIE            > Back to Top <

CRUST
1 refrigerated pie crust (from 15-oz. pkg.)
FILLING
1 cup sugar
4 teaspoons cornstarch
1/4 teaspoon salt
2 (8-oz.) containers nonfat sour cream (1 3/4 cups)
3 egg yolks
1 teaspoon grated orange peel
1 tablespoon orange juice
1 1/2 cups sweetened dried cranberries (about 8 oz.)
MERINGUE
3 egg whites
1/2 teaspoon cream of tartar
1/4 cup sugar
1/2 teaspoon vanilla

Heat oven to 450 degrees F. Prepare and bake pie crust as directed on package for one-crust baked shell using 9-inch pie pan. Cool 30 minutes or until completely cooled. Reduce oven temperature to 400 degrees F.

During last 10 minutes of cooling time, in medium saucepan, combine 1 cup sugar, cornstarch and salt; mix well. Stir in all remaining filling ingredients. Bring to a boil, stirring constantly. Cook over medium heat for 1 to 2 minutes or until thickened, stirring constantly. Remove from heat; cool 5 minutes.

Meanwhile, in large bowl, beat egg whites and cream of tartar until foamy. Gradually beat in 1/4 cup sugar until stiff peaks form. Beat in vanilla.

Pour hot filling into cooled baked shell. Spoon meringue onto hot filling. Spread meringue over filling, sealing to edge of crust to prevent shrinking or weeping.

Bake at 400 degrees F. for 8 to 10 minutes or until light golden brown. Cool on wire rack for at least 45 minutes or until slightly cooled. Serve immediately, or refrigerate until serving time. Store in refrigerator.   Servings: 8





 

 

SPICED CARIBBEAN CHRISTMAS CAKE           > Back to Top <

1-1/2 pound (675g) mixed dried fruit (make sure your mix has some dried cherries)
2/3 cup (~100g)  prunes, chopped
2/3 cup (~100g)  dried mango or papaya pieces, chopped (if you cannot find these use more mixed fruit)
1/2 cup (1dl)    candied cherries quartered
3 tablespoon brandy
3 tablespoon port
3 tablespoon rum
4 tablespoon cherry brandy
1 tablespoon apple pie spice
1/2 teaspoon salt
2 teaspoons real vanilla extract
2 1/4 cup (315g) self-rising flour
1 1/2 cup (300g) raw sugar
6  eggs
1 cup (225g) butter, softened (generous cup)
4 tablespoons water

Combine the mixed fruit, prunes, mango or papaya pieces and candied cherries in a sauce pan. Add the brandy, rum, port, cherry brandy, apple pie spice, salt, vanilla extract, and 4 T water.

Bring to a boil then simmer for 15 minutes.  Set the fruit mixture aside to cool.

Preheat the oven to 275 (130C).  Grease and line (with parchment) a 9 inch round cake pan.

Sift the flour into a mixing bowl.  Add the raw sugar, softened butter and eggs.  Mix thoroughly until will combined. Gradually fold in the macerated fruit mixture.

Pour the mixture into the prepared pan.  Do not level the surface.

Bake for 3 1/2 to 4 hours until cooked through.  Place a sheet of wax paper over the cake after about 3 hours, if it appears to be browning too quickly.

Leave the cake to cool in the pan for 45 minutes, then transfer it to a wire rack to cool completely.  Wrap in plastic wrap and store in an airtight pan.  The cake will keep for up to 1 month.


Apple Pie Spice
 
1 teaspoon ground or whole cloves
1 Tablespoon ground cinnamon
½ to 1 teaspoon ground nutmeg

Mix the spices and use at once or store in an airtight container away from a strong light
 

 

 

SPICED CHRISTMAS ORNAMENTS           > Back to Top <

3/4 cup ground cinnamon
1 tablespoon ground allspice
1 tablespoon ground nutmeg
2 tablespoons ground cloves
1 cup applesauce

Mix dry ingredients together. Add applesauce and mix well. Roll on waxed paper to 1/2" thickness and sprinkle with cinnamon to keep from sticking. Cut into Xmas shapes. Let decorations air dry for 4 or 5 days, turning once a day. Ornaments can be painted or decorated when dry. Store in a plastic bag each year. When the scent evaporates, add a drop or 2 of cinnamon oil to the back. These ornaments are wonderful tree decorations or gifts. Source: holiday gift giving book



 

 

SPICED PEAR CHUTNEY            > Back to Top <

3/4 cup firmly packed brown sugar
3/4 cup cider vinegar
3 firm large pears (1 1/2 lbs.), cored, chopped
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1/4 cup golden or dark raisins
1 tablespoon grated gingerroot
1/2 teaspoon cinnamon
1/2 teaspoon coriander

In large saucepan, combine brown sugar and vinegar; stir to mix well. Bring to a boil. Reduce heat; simmer 10 minutes.

Stir in all remaining ingredients. Return to a boil. Reduce heat; simmer 45 minutes or until thickened.

Refrigerate at least 3 hours or until chilled. Spoon into nonmetal container; cover tightly. Store in refrigerator for up to 2 weeks.   Makes 4 cups.


 


SPICY CHRISTMAS ORNAMENTS           > Back to Top <

1 cup Applesauce
4 ounces Ground cinnamon
1 ounces Ground cloves
1 ounces Ground nutmeg
1 ounces Ground ginger

 (1 ounce = 1/8 cup = 2 Tablespoons; 4 ounces = 8 Tablespoons = 1/2 cup)

Combine everything and blend with your hands until dough is smooth. Add more applesauce if necessary.  Divide dough into quarters.

Sprinkle counter with cinnamon and roll out portion of dough to 1/4" thick. Cut with cookie cutters and transfer to cookie sheet.  Pierce with skewer to form hole for hanging.

Turn ornaments every 12 hours and examine until they are dry.  This takes 3 to 5 days.

When the ornaments lose their scent, dab on oil of cinnamon.

Note:  Roll out dough on aluminum foil and move the foil onto the cookie sheet.  It will help the ornaments keep their shape.

Note:  You can alter the amounts as long as you use about 7 oz ground spices to 1 cup applesauce.    Yield: 6 servings

 

 

 

SPICY CRANBERRY SAUCE           > Back to Top <

12 ounces (360g) Cranberries (fresh or frozen), cut in half
1 Cup (2dL) Water
1 Cup (200g) Sugar
3 medium Jalapeno peppers, seeded and diced fine
2 teaspoons Lemon Juice
1/2 Cup (1dL) Dry Sherry

Rinse berries in cold water; drain. 

In a saucepan, mix water and sugar; stir to dissolve sugar. Bring to boil.  Add cranberries, jalapeno peppers, and lemon juice.

Once mixture boils again, reduce heat and simmer gently for 10 minutes, stirring  occasionally.  Add sherry and stir well.  Remove from heat and let cool completely at room temperature. 

Refrigerate in a glass container with cover.

Serve with turkey or chicken.  
 

 


 

STREUSEL TOPPED CRANBERRY PEAR TART            > Back to Top <

Crust
1 Refrigerated Pie Crust (from 15-oz. pkg.)
Filling
1/2 cup sugar
4 teaspoons cornstarch
2 teaspoons cinnamon
4 cups thinly sliced, peeled pears
3/4 cup fresh or frozen cranberries
Topping
1/4 cup sugar
1/4 cup All Purpose or Unbleached Flour
2 tablespoons margarine or butter, softened

Place cookie sheet in oven on middle rack; heat oven to 375 degrees F. Place pie crust in 9-inch tart pan with removable bottom as directed on package for one-crust filled pie.

In large bowl, combine 1/2 cup sugar, cornstarch and cinnamon; mix well. Add pears and cranberries; toss gently to coat. Spoon into crust-lined pan.

In small bowl, combine all topping ingredients; mix with fork until well blended. Sprinkle over filling.

Place tart on cookie sheet in oven. Bake at 375 degrees F. for 45 to 55 minutes or until crust is deep golden brown and pears are tender. Serve warm or cool.   Servings: 8



 

 

STUFFED ROAST TURKEY AND GRAVY           > Back to Top <

1 (12 to 18-lb.) Frozen Whole Turkey, thawed
1/2 teaspoon salt
 Stuffing of choice
1/3 cup butter or margarine, melted
Gravy
 Turkey drippings
2 (14 1/2-oz.) cans ready-to-serve chicken broth
2/3 cup Pillsbury BEST® All Purpose or Unbleached Flour
 Water

Turkey Directions: Heat oven to 325 degrees F. Remove and discard neck and giblets from turkey. Rinse turkey inside and out with cold water; pat dry with paper towels. Sprinkle cavity of turkey with salt.

Spoon stuffing loosely into neck and body cavities of turkey. Place any remaining stuffing in lightly buttered casserole; cover and refrigerate to bake as side dish. Turn wings back and tuck tips over shoulder joints. Refasten drumsticks with metal piece or tuck under skin at tail. Fasten neck skin to back with skewers.

Place turkey, breast side up, in roasting pan. Insert ovenproof meat thermometer so bulb reaches center of thickest part of thigh, but does not rest on bone. Spoon butter over turkey. Do not add water or cover.

Bake at 325 degrees F. until turkey is fork tender, juices run clear and meat thermometer registers 180 to 185 degrees F. using "Timetable for Roasting Turkey" below. If necessary, cover turkey breast with tent of foil during last 1 1/2 to 2 hours of baking to prevent excessive browning.

Remove turkey from roasting pan. Let stand 15 to 20 minutes before carving. Remove skewers. Remove stuffing; place in serving bowl.

Gravy Directions: Pour turkey drippings from roasting pan into strainer over bowl. Spoon off fat that rises to top, reserving 1/2 cup. Pour drippings into measuring cup. Add broth and enough water to make 7 cups liquid.

In large saucepan, combine reserved 1/2 cup fat and flour. Cook over medium heat, stirring constantly with wire whisk until mixture turns golden brown, about 2 minutes.

Gradually stir turkey drippings mixture into saucepan. Cook over low heat until mixture boils and thickens, stirring constantly.   Servings: 12 to 18



 

 

 

STUFFED ROASTED HERB TURKEY AND GRAVY           > Back to Top <

1 (12 to 18-lb.) Butterball® Frozen Whole Turkey, thawed
1/2 teaspoon salt
1/4 teaspoon pepper
Stuffing of choice
1/4 cup butter or margarine, melted
1 tablespoon chopped fresh sage or 1 teaspoon dried sage leaves
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
Gravy
Turkey pan drippings
2 (14 1/2-oz.) cans ready-to-serve chicken broth
2/3 cup Pillsbury BEST® All Purpose or Unbleached Flour
Water

Turkey Directions:
Heat oven to 325 degrees F. Remove and discard neck and giblets from turkey. Rinse turkey inside and out with cold water; pat dry with paper towels. Sprinkle cavity of turkey with salt.

Spoon stuffing loosely into neck and body cavities of turkey. Place any remaining stuffing in lightly buttered casserole; cover and refrigerate to bake as side dish. Turn wings back and tuck tips over shoulder joints. Refasten drumsticks with metal piece or tuck under skin at tail. Fasten neck skin to back with skewers.

Place turkey, breast side up, in roasting pan. Insert ovenproof meat thermometer so bulb reaches center of thickest part of thigh, but does not rest on bone. Do not add water or cover.

In small bowl, combine butter, sage and thyme; mix well. Brush half of mixture over turkey. Cover turkey loosely with tent of foil.

Bake at 325 degrees F. until turkey is fork-tender, juices run clear and meat thermometer registers 180 to 185 degrees F. using "Timetable for Roasting Turkey" below. To brown turkey, remove foil for last hour of baking; brush turkey with remaining butter mixture.  Remove turkey from roasting pan. Let stand 15 to 20 minutes before carving. Remove skewers. Remove stuffing; place in serving bowl.

Gravy Directions:
Pour drippings from pan into strainer over bowl. Spoon off fat that rises to top, reserving 1/2 cup. Pour drippings into measuring cup. Add broth and enough water to make 7 cups liquid.

In large saucepan, combine reserved 1/2 cup fat and flour. Cook over medium heat, stirring constantly with wire whisk until mixture turns golden brown, about 2 minutes.

Gradually stir turkey drippings mixture into saucepan. Cook over low heat until mixtures boils and thickens, stirring constantly.     Serving : 12 to 18


 


SWEET POTATO CASSEROLE          > Back to Top <

2 cup (1/2l) mashed sweet potatoes (can use canned)
2 teaspoons real vanilla
3/4 cup (150g) sugar
1/2 teaspoon salt
1/2 cup (115g)  butter
1 teaspoon flour
2 eggs, beaten

topping
1 cup (150g) pecans, chopped
2/3 cup (150g) butter
1/2 cup (70g) flour
1 cup (225g) brown sugar

Preheat oven to 350F (180C).

Mix all the casserole ingredients and pour into greased 9 x 13 inch (23x30cm) casserole dish.

Mix the topping ingredients together and sprinkle evenly over the top of the sweet potato mixture and bake in a 350F (180C) oven for 30 to 35 minutes.

 

 

 

 

SWEET POTATO PECAN PIE            > Back to Top <

2 cups (1/2l) sweet potato puree
2 eggs
3/4 cup (150g) sugar
1-2/3 cups (3dl) light cream or evaporated milk
3 teaspoons butter or margarine, softened
2/3 cup brown sugar
2/3 cup coarsely chopped pecans
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 unbaked pie shell
 
Bake sweet potatoes until tender, peel and mash.   Make sure all lumps are removed.  Lightly beat eggs. Blend together with sweet potatoes.  Stir in sugar, salt, cinnamon, ginger, and cloves.  Blend in cream. Pour into pie shell. 

Bake in preheated oven at 400F (205C) 45 to 55 minutes or until knife inserted halfway between center and edge of pie comes out clean.  Cool the pie completely on rack. 

Once the pie is cool you can make and top with the Caramelized Pecan Topping.

First, combine butter or margarine, brown sugar, and pecans. Gently drop by spoonfuls over cooled pie to cover top.  Broil in your oven, 5 inches below heat until mixture begins to bubble, about 3 minutes.

Watch carefully, if cooked too long, top will turn syrupy. Cool the pie on rack.

 

 

 

 

SWEET POTATOES           > Back to Top <

3 cups cooked or canned sweet potatoes, mashed
1 cup sugar
3/4 cup egg substitute (or 3 eggs, well beaten)
1/2 cup Milnot (evaporated milk or heavy cream may also be used)
1 stick (1/2 cup) butter or margarine, melted 
1 tsp. vanilla
1/4 tsp. nutmeg

Mix all ingredients with electric mixer until smooth. Pour into a 1.5 quart casserole dish which has been sprayed with fat free cooking spray.

TOPPING:
1/2 cup brown sugar
1/2 cup self-rising flour
1/2 stick (1/4 cup) butter or margarine 
1 cup chopped pecans
1/2 cup coconut

Mix topping ingredients together; top sweet potato mixture with topping mix.  Bake in preheated oven at 350 degrees  F. for 30 minutes.

 

 

 

SWEET POTATOES 2         > Back to Top <


1/2 Cup Icing Sugar
3 cups Mashed sweet potatoes
1 cup white sugar (may use less)
2 eggs
1 tsp. vanilla
1 stick melted butter or margarine

Mix and put in buttered baking dish.

Mix the following together and add to top of sweet potatoes:

1 cup brown sugar
1/3 cup flour
1cup finely chopped pecans
1/3 cup melted butter

Bake 30 minutes in 350 degree oven.

 

 

 


 

SWINGIN EGGNOG           > Back to Top <
 
6 egg yolks
1/2 cup sugar (white, granulated)
2 cup milk
2 cups light rum
2 cups whipping cream

Beat yolks until light.  Add sugar and mix well.  Add milk and rum.  Mix well, then chill for at least 3 hours. One hour before serving, whip cream and stir into chilled mixture. Return to refrigerator for an hour. Serve in punch cups and dust with nutmeg.

NOTES:

  *  A potent holiday party eggnog drink -- Eggnog is a traditional holiday party drink.  This recipe makes a rich and powerful eggnog.  Yield: Serves 20.

  *  This stuff is POTENT, even if you reduce the rum by half.  Brandy, dark rum or bourbon may be substituted for the light rum. If you prefer a nonalcoholic eggnog, leave out the booze altogether. With or without booze, this eggnog is very rich and very good.

 

 

 

TRADITIONAL DECORATED CHRISTMAS COOKIES           > Back to Top <
 
COOKIE
3/4 cup butter, unsalted; softened
1/2 cup sugar
1 egg
1 Tablespoon lemon peel; finely grated
1 teaspoon vanilla
1/4 teaspoon salt
2-1/4 cups flour, all purpose; unsifted
1 Tablespoon water; (use 2 if needed)

ICING
3 egg whites
1 pound sugar, powdered
2 teaspoons water; (use 3 if needed)
food colors, sprinkles, etc

Beat together butter and sugar in small bowl with electric mixer until light and fluffy. Beat in egg, lemon peel, vanilla and salt. Gradually beat in flour until thoroughly incorporated. Add water, a few drops at a time, only until dough starts to come away from side of bowl. Wrap dough in plastic wrap. Refrigerate until firm, about 2 hours.

Preheat oven to 350ųF. Lightly grease 4 cookie sheets. On lightly floured surface, roll out dough to 1/8" thickness. Cut out various shapes using cookie cutters or homemade cardboard patterns, or freehand. Re-roll scraps and cut out. Make small holes with wooden pick if planning to hang cookies. Bake for 12 to 15 minutes or until beginning to brown around edges. Remove cookies to wire rack to cool before decorating.

Prepare icing: Beat egg whites in small bowl with electric mixer until foamy. Slowly beat in the powdered sugar. Continue to beat until thick and creamy. Add just enough water to get a good spreading consistency. Tint with food coloring, if you wish. Spread evenly over cookies. Decorate with glitter, sprinkles, degrees and cinnamon red hots, if desired.       Yield: 48 servings


 

 

 SAGE ROASTED TURKEY            > Back to Top <
 
3 - 5 sprigs sage, fresh
2 tablespoons rosemary, fresh chopped
3 cloves garlic, sliced thinly
 salt
 ground black pepper

Sage and rosemary are wonderful with turkey. This recipe make a beautiful presentation
with the sage leaves fanned out under the turkey skin.

First, lift and loosen the skin.

Then arrange the sprigs of the sage in little clumps under the skin.  You should be able to  make interesting patters under the skin.  As the turkey roasts the pattern of the sage leaves will be more visible under the skin.

Reserve some sage to put in the cavities of the unstuffed turkey.  If you turkey is stuffed then tuck a the remaining sprigs of sage around the tied legs and in any crevices of the turkey.

Dot and sprinkle the chopped rosemary and sliced garlic under the skin and on top of
the turkey along with salt and pepper to taste. I do like to use a season salt (your favorite kind even Cajun) to season the outside of the turkey.

Roast and enjoy. The sage will make a beautiful pattern under the skin, along with tasting great!



NOTE:  Many of today recipes require you loosen the skin on the turkey.  Here is a bit of
information on how to loosen the skin without damaging the skin.

Poke the end of a small spoon between the breast meat and skin, starting at the open cavity of the turkey. Move the spoon over the breast to separate the skin from the meat; take care not to rip the skin.

Do this on both sides of the breastbone. Place a spoonful of the herbs, butter, spices, etc.. under the skin, and press it out to distribute it evenly over the breast.


 

 

 

VEGAN EGGNOG           > Back to Top <


2 (10 1/2-ounces) packages soft, silken tofu
16 ounces vanilla soy milk or rice milk
1 Tablespoon plus 1tsp. vanilla extract
1/4 cup sugar
2 Tablespoons brown sugar
1/4 teaspoon ground turmeric
1/2 to 1 cup rum or brandy (optional)
Nutmeg

Makes 8 servings.

In blender or food processor, combine all ingredients except nutmeg, blend thoroughly, stopping occasionally to scrape down sides of bowl.  Serve well-chilled and dusted with nutmeg.

Nutritional Analysis:
Per 5-oz. serving: 235 CAL; 8g Prot; 5g Fat; (0.1g Sat. Fat); 26g Carb.; 0 Chol. 55mg Sod.; 0 Fiber


 

 

 

VEGGIE CHRISTMAS TREE          > Back to Top <
 
8 ounces ranch salad dressing
4 cups broccoli flowerets
1 broccoli stem
3 cups cauliflower flowerets -- 3-4 cups
4 cherry tomatoes -- quartered (4 to 5)
1 medium carrot -- sliced

Cover the bottom of a 13x9x2" glass dish with dressing. Arrange broccoli in a tree shape, using the stem as the trunk. Place cauliflower around tree. Add tomatoes and carrot slices as ornaments.


 

 

VICTORIAN CHRISTMAS JAR POTPOURRI          > Back to Top <

3 cups pine needles green 1-1/2 oz
2 cups curly pods -- (gold) 2 oz
2 cups pine cones - birch -- (gold) 3-1/4 oz
2 cups pine cones - hemlock. 1-1/4 oz
2 cups rose hips - whole 8 oz

1 cup anise -- (star) - standard 2 -- oz
1 cup casurina pods -- (gold) 2 oz
1 cup cinnamon sticks -- (1-inch) 2-3/4 oz
1 cup juniper berries -- (red) - whole 3-1/4 -- oz
1 cup noble fir cone scales 3/4 oz
1 cup orange peel - large cut 2 oz
1 cup tilia flowers 1-1/2 oz
1/2 cup allspice -- (Mexican) whole-- 1-3/4 oz
1/2 cup calamus root 1-1/4 oz
1/2 cup cedar roses -- (gold) - as topper 1 -- oz
1/2 cup cloves - whole 1-3/4 oz
1/2 cup uva ursi -- (pinguica) leaves-- 3/4 oz
oil: christmas or cinnamon or orange 'n clove

Blend all and bag.

 

 

 

 

 

WHITE CHRISTMAS CANDY            > Back to Top <


2 lbs. white chocolate
1/2 lb. red and green crushed candy canes
 
Melt chocolate over med/low heat, stir until smooth. Remove from heat, stir in crunched candy. Spread on parchment-paper-lined cookie sheets. Chill in refrigerator 8-10 minutes. Break into small pieces. Store in airtight containers.

 

 

 

WHITE CHRISTMAS JAR POTPOURRI            > Back to Top <


4 cups pearly everlasting -- (white) 1 oz
3 cups pine needles green 1-1/2 oz
2 cups cockscomb flowers -- (dyed red) 1-1/4 oz
2 cups pine cones - white spruce 2 oz
1 cup cinnamon sticks -- (1-inch) 2-3/4 oz
1 cup curly pods -- (natural) 1 oz
1 cup hibiscus flowers - whole 1-1/2 oz
1 cup noble fir cone scales 3/4 oz
1 cup pine cones - birch 1 oz
1 cup pine cones - hemlock 3/4 oz
1 cup rose hips - whole 4 oz
1 cup velvet flowers -- (Xmas red) 1/2 oz
1/2 cup cellulose fiber fixative 2 oz
1/2 cup cloves - whole 1-3/4 oz
oil: Christmas with vanilla

Blend all and bag.

 

 

 

 

WHITE CHRISTMAS JEWEL FUDGE            > Back to Top <

3 (6 oz each) pkg white chocolate (18 oz total)
1 (14 oz) can sweetened condensed milk
1 1/2 tsp vanilla
1/8 tsp salt
1/2 cup chopped green candied cherries
1/2 cup chopped red candied cherries

Over low heat, melt chocolate with sweetened condensed milk, vanilla and salt Remove from heat, stir in cherries. Spread into foil-lined 8 - 9" square pan. Chill 2 hours or until firm. Turn fudge out onto cutting board, peel off foil, cut in squares. Store covered in refrigerator.

 

 

 

 

 

 

WILD RICE AND SAUSAGE STUFFING            > Back to Top <

7 cups water
2 teaspoons chicken-flavor instant bouillon or 2 chicken-flavor bouillon
cubes
1-1/2 teaspoons salt
3/4 cup uncooked wild rice, rinsed
1-1/2 cups uncooked regular long-grain white rice
1 lb. bulk pork sausage
1-1/2 cups chopped celery
3/4 cup chopped onions

In large saucepan, combine water, bouillon and salt; bring to a boil. Add wild rice; cover and simmer 40 minutes. Add white rice; cover and simmer an additional 25 minutes or until rice is tender; drain any remaining liquid.

Meanwhile, in large skillet, cook sausage, celery and onions until sausage is no longer pink, stirring frequently. Drain. Combine sausage mixture and rice mixture.

Use to stuff turkey, or place in greased 13x9-inch (3-quart) glass baking dish and cover with foil; bake at 350 degrees F. for 25 to 30 minutes or until thoroughly heated.    Servings: 16



WILD RICE BLEND STUFFING           > Back to Top <

2-1/2 cup (1 lb 450g) three rice blend, includes wild rice
3 celery ribs with leaves, chopped
2 to 2-1/2 cups (~1/2l) turkey or chicken broth, low sodium is best
1-1/2 c (225g) dried cranberries or cherries
1 cup (125g) pecans or walnuts, toasted and coarsely chopped
1 medium onion minced
1 cup (~100g) mushrooms, chopped (a mix of mushroom types is nice)
1 Tablespoon fresh sage
1/3 cup (~30g) parsley, chopped
1 Tablespoon thyme leaves (1-1/2 tsp dried)
2 Tablespoons butter
 salt
 ground black pepper
 
Bring a large pot of lightly salted water (use amount of water suggested on the rice package) to a boil over high heat.  I like to use one 1 cup broth in place of one cup of the water. Cook per the directions until the rice is barely tender but not done, about 35 minutes. Drain rice under cold running water then reserve in a large bowl.

In a large skillet saute onion and celery in butter.

When the onions are transparent and the celery is soft,add the chopped mushrooms, and about 1 cup of broth and bring to a boil. Cook, stirring often until the broth has evaporated and the onions are golden brown and glazed.

Scrape the glazed vegetables into the bowl with the rice. Stir in the dried cranberries, nuts, parsley, and thyme. Season with the salt and pepper

Use as a stuffing or place in a lightly buttered casserole, drizzle with 1/2 cup broth, cover and bake (20 minutes at 350F/180C) as a side dish
 

 

 

YULE LOG           > Back to Top <
 
4 large eggs, separated
3/4 cup sugar, divided
1 tablespoon vegetable oil
1 teaspoon almond extract
2/3 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons powdered sugar
mocha buttercream frosting
garnishes: cocoa, holly leaves, cranberries

Brush bottom and sides of a 15x10 inch jellyroll pan with vegetable oil; line with wax paper, and oil and flour wax paper.  Set aside.

Beat egg yolks at high speed with an electric mixer until thick and pale; gradually add 1/4 cup sugar, beating constantly.  Add 1 Tablespoon oil and almond extract, stirring well.  Beat egg whites until foamy; gradually add remaining 1/2 cup sugar, beating until stiff but not dry.  Fold into yolk mixture.

Combine flour, baking powder, and salt; gradually fold into egg mixture.  Spread batter evenly into prepared pan.

Bake at 350 for 8 minutes or until center of cake springs back when touched.

Sift powdered sugar in a 15x10 inch rectangle on a cloth towel.  When cake is
done, immediately loosen from sides of pan, and turn out onto towel. Carefully peel of wax paper.  Starting ant narrow end, roll cake and towel together, jelly roll fashion; cool completely on a wire rack, seam side down.

Unroll cake, spread with 1 cup Mocha Buttercream Frosting and carefully reroll without towel.  Place, seam side down, on a serving plate.  Spread remaining frosting over cake.  Diagonally cut a 1 inch slice from 1 end of cake, and place against top center of cake to resemble the knot of a tree.  Score frosting with fork tines to resemble bark.  Chill at least 1 hour.  Garnish, if desired.  Makes 8-10 servings.


Mocha Buttercream Frosting:

1/2 cup butter or margarine, softened
5 cups sifted powdered sugar
1/3 cup cocoa
¼ to 1/2 cup cold strong coffee
2 teaspoons vanilla

Beat butter at medium speed with an electric mixer until creamy; add powdered sugar, cocoa, 1/4 cup coffee, and vanilla, beating well.  Add enough remaining coffee to reach desired spreading consistency.  Makes 2 1/2 cups.

 

Happy Holidays from Spike & Jamie


 


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