1.Spread½thebreadcubesina greased9x13inchbakingdish.
2.Layerthecreamcheeseontop. Coverwiththeremainingbread cubes.
3.Beateggs,syrup,milk,sugar,salt, cinnamon,andvanillatogether. Pourevenlyoverthebreadcubes, makingsuretocoatallthebread. Coverandrefrigerateovernight.
4.Allowtositatroomtemperature forabout20minutesbefore cooking.
5.Preheatovento350°F.Drizzle meltedbutteroverthetop,bake35 to45minutesuntilbrown.Serve withadditionalsyrup.
This is my favorite recipe to bring for brunch, and was a hit at the Women's Bible Study! It comes from a Lexington blogger, Leela at LexEats.
1.Preheatovento375°F.
2.Heatpanovermedium-highheat, addsausageandbreakintocrumbles, cookinguntilnolongerpink.
3.Finelydicetomatoesandchilies
(Note:IusecannedRotelanddonot dicefurther,butIdomakesurethey areverywelldrained!).
4.Turnheatdowntomedium,drain pan,andaddtomatoesandchilies, stirringtocombine.Addcream cheesetopanandstiruntilmelted andfullycombined.Removesausage mixturefromheat.
5.Spraya9×11bakingdishwith nonstickspray.Spreadoneofthe crescentrolldoughsinthebottomof thepan,pinchingseamstogetherso youhaveaflatsheet.
6.Spreadsausagemixtureoverthe dough.Sprinklecheddarcheese overthesausagemixture.
7. Spread the remaining can of crescent roll dough over top of the cheese, pinching seams together so you have a flat sheet.
8. Bake for 20-24 minutes until golden brown. Let cool for at least ten minutes before cutting into squares and serving.
This casserole is easy to put together the night before Christmas, refrigerate and pop it into a preheated oven on Christmas morning. It has been a Christmas morning tradition in the Gault household for many years. It’s also good with leftover honey baked ham the day after Thanksgiving!
1pkg(16oz)porksausage
8-10eggs
3cupsmilk(orhalfandhalf)
1/4tspblackpepper
8cupsFrenchbread(orothergood bread)
2cups(8oz)shreddedsharp cheddar(orother)cheese, divided +morefortoppingifdesired Tabasco(totaste)
1tbspdrymustard
2tspWorcestershiresauce
1.Preheatoven350°F.
2.Cooksausageanddraingrease.
3.Beateggs,milk,pepper,drymustard, Worcestershiresauce,andtabasco together.Addbreadcubestomixture andgentlystiruntilcoated.
4.Addsausageand1.5cupcheese.Mix gently.
5.Pourintolightlygreased(Pam sprayed)9x13”bakingpan.Topwith remaining/extracheese.
6.Bake45-50minutes,untilknifeinserted incentercomesoutclean.Letstand10 minutesbeforecuttingintosquares.
*Variation:addonepackagefrozen spinach,thawedandsqueezeddrytothe eggmixturebeforepouringitintothe preparedpan.
*Makeahead:assemblecasseroleas directed;cover.Refrigerateovernight. Whenreadytoserve,uncoverandbakeat 350°Ffor50-55minutes.
This is my sister’s most-requested breakfast item and so fun to make on a special occasion! You can fill with a variety of fruits and spreads.
4largeeggs
1/3cupbutter,softened
1/3cupgranulatedsugar
1cupall-purposeflour
1¼cupsmilk
1teaspoonvanillaextract dashsalt
1.Blendbatter:Addallingredientstoa blenderandblenduntilsmooth. Scrapedownthesidesoftheblender ifneeded.
2.Chill:Iftimepermits,chillthecrepe batterinthefridgefor30minutesor upto1day. (Iusuallyshootfor1hour)
3.Cook:Heatalargenon-stickskillet overmediumheat.Greaselightly withcookingsprayorbutter,if needed.Oncethepanishot,pour about¼cupofbatterintothehotpan, swirlingitaroundthepanasyoupour toformalarge,thinpancakes.Cook forabout30secondsoneachside, flippingonce,untillightlygolden.
4.Stackcookedcrepesonaplateand coverwithalightdishtoweltokeep warm.
5.Adddesiredtoppingsorfillings. Youcouldfillwith Nutella,whipped creamcheese,peanutbutter, lemoncurd,jam,freshberries, pineapple,mango,orbananas.Top withpowderedsugarorwhipped cream.Mypersonalfavoritesare strawberrieswithwhippedcream cheeseandbananaswithNutella.
I discovered this recipe one Christmas morning and it has become a family favorite. It feels so fancy but is so easy - we eat it all year round! The lemons and powdered sugar on top are a must! It’s easy to double and gluten free flour works well but just doesn’t puff as much.
2cupswholemilk
4eggslarge
1tspvanillaextract
1⅓cupsall-purposeflour
½cupsaltedbutter(melt inpan)
1lemonforserving powderedsugarfor serving
1.Place½cupbutterinaheavy 9x13glassbakingdish.Set bakingdish(withbutter)inthe ovenandpreheatto400°F.
2.Whisktogethermilk,eggs, vanilla,andflour.
3.Whenthebutteriscompletely melted(beforeitbrownsor burns,though!),pourthebatter overametalspoonintothe bakingdish.
4.Cook30minutesoruntilitis setinthemiddleandtheedges areverypuffyandgoldenbrown.
5.Removefromoven.Itwill immediatelylosevolumebutit’s stillincredible!Garnishwith lemonjuiceandpowderedsugar andserveimmediately.
1(2lb)packagefrozenhash brownpotatoes,thawed
1(10.5oz)cancondensed creamofchickenor mushroomsoup
3cupsshreddedcheddar cheese
1(8oz)containersour cream
1stickofbutter,melted, divided
1mediumonion,chopped
½tspsalt
½tspgroundblackpepper
3/4tspgarlicpowder
1cupcrushedcornflakes
1.Mixeverythingtogether but2tbspofbutterandthe crushedcornflakes.
2.Putin9x13casserole dish.
3.Melt2tbspofbutterand mixwithcornflakesand useastoppingof casserole.
4.Bakeat350°Funtil bubblyandtopping browned.
3sliceswhiteorwheatbread
4eggs
3/4cupshreddedcheddarcheese
1/2tspsalt
1/4tspcreamoftartar
1/2tspgarlicpowder
1 ¾cupshalf&half(orwhipping cream;orcombine3Tmeltedbutter andmilktoequal1 3/4 cup)
1tsporegano
1/4cupgratedparmesanorRomano cheese.
1.Preheatovento375°F.
2.Buttera9"piedish.
3.Breakbreadintopiecesandspreadinpie dish.
4.Sprinkleshreddedcheddarcheeseover bread.
5.Inseparatebowl,beateggswithsalt, creamoftartarandgarlicpowder.Stirin half&half.
6.Pourmixtureoverbread/cheese.
7.Sprinkleoreganoovermixture.Sprinkle parmeseanontop.
Bakeat375°Ffor25minutes.(May preparenightbeforeandrefrigerate. Removefromfridge30minsbefore baking.)
During our 17 years in Costa Rica, it was difficult to find granola that I liked. I was delighted when one of my Missionary friends gave me this granola! Since then, I have made it for our family granola lovers as Christmas gifts.
5cupsold-fashionedrolled oats:notinstant
2 ½cupsslicedalmonds
bigpinchofsalt
1cupflax,ground
1cupsunflowerseeds
1tbspormorecinnamon
3/4cupvegetableoil
1cuphoney
1/4cupbrownsugar
1 ½cupsdriedcranberries
Thisisthebase–youcanaddmore nuts,driedfruitorcoconut.Add extraoilandhoneyifyouincrease recipe.Forclumpygranola,add morehoney.
My mom would make this for Christmas morning breakfast. We kids would wake up to the delicious cinnamon smell wafting through the house. It’s a great recipe because you can have the cake batter in the pan, in the fridge, ready to pop in the oven Christmas morning.
This is my favorite breakfast casserole of all time, and it soon became a tradition to make it on Christmas morning for the whole fam! I hope you love it as much as we do.
30ozpackagefrozen shreddedhashbrowns
1/2cupmeltedbutter(1stick)
saltandpepper
1 ½cupsshreddedMonterey
Jackcheese,packed
1 ½cupsshreddedCheddar cheese,packed
1½cupsblackforestham cubes
8largeeggs
1 ⅓cupsevaporatedmilk
1tspseasonedsalt,Ilike Lawry's
1/2tspkoshersalt
1/2tsppepper
1/4tspdrymustardpowder
1/4tsponionpowder
I started making these scones for my family starting when I was maybe 11 or 12. It was a recipe that my mom's friend gave to her. I would make them every Christmas Eve so that we could enjoy them during our Christmas brunch. I tried to get out of making them for many years, but my siblings would always complain, so I kept making them every year!
3cupsflour
1tbspbakingpowder
1/4cupsugar
1tspsalt
1/2cupunsaltedbutter
1cupchocolatechips
1egg
1cupmilk
1.Heatovento375°F.
2.Lightlygreaseacookiesheet.
3.Combineflour,bakingpowder, sugar,andsaltinamediumbowland stirtocombine.
4.Cutbutterintosmallchunks.
5.Usingapastryblender,cutthebutterintothe flourmixtureuntilbutterisaboutthesizeof smallpeas.
6.Addchocolatechipsandtossgentlywitha fork.
7.Beateggwithmilkinaseparatebowl.Then stirintoflourmixturewithgentlestrokes.Do notover-mix.
8.Turndoughontoflouredsurface,knead lightlyafewtimestoformaball.
9.Dividedoughinhalf.
10.Rolleachintoa2inchthickcircle.
11.Cutinto8wedges.
12.Place2inchesapartongreasedcookie sheet.
13.Bake12-15minutesuntillightlybrowned.
I make this every year for Christmas morning brunch.
2cupsflour
1cupsugar
1 ½tspbakingpowder
1/2tspbakingsoda
1/2tspsalt
2tspgratedorangepeel
2tbspshortening
Juicefrom1orange
1 ½cupsshreddedcheddarcheese
1eggbeaten
1cupcranberries, halved
1/2cupfinelychoppedwalnuts
1.Heatovento350°F.
2.Greasealoafpan, 9x5x3inches.
3.Measureflour,sugar,baking powder,soda,saltandpeelinto bowl.Cutinshortening.
4.Addwatertojuicetomeasure3/4 cup;mixinwithcheeseandegg.
5.Stirincranberriesandnuts.
6.Pourintopan.Bake60-70 minutesoruntilwoodenpick insertedincentercomesoutclean. Removefrompan;letloafstandat least8hours.
My mom has made this for several years around the holidays. It’s the best for an afternoon snack or with breakfast coffee. I’ve given it out many times as gifts as well - it’s that yummy!
3cupsallpurposeflour
1/2tspinstantyeast
2tspseasalt
1/2cupchoppedwalnuts
1cupdriedcranberries
1½ cupswateratroomtemp
1/4cuphoney,plusmorefor drizzling
1.Addflour,yeast,andsalttothebowl, withoutaddingyeastandsaltdirectly ontopofoneanother.Giveagoodstir.
2.Addcranberriesandwalnutstothe drymixture.
3.Measurewater,addinghoneytoit andmixingtocombine.Addthewaterhoneymixturetothedrymixture.
4.Stiruntiltheflouriscombined–the doughwillbesticky.Coverwithplastic wrapandletthedoughrise12-18hours, orovernight,inawarmdryplace.
5.Afterrising,heatyourovento450°F, placingyourDutchoveninsidetoheat upwiththeoven.
6.Placeapieceofparchmentpaperon thecounteranddustwithflour.With flouredhands,scrapethedoughfrom thebowlandontotheparchment paper,creatingaroundedloaf.
7.Coverthetopwithadustingofflour andlooselycoverwithatowelorplastic wrap.Leavetorisefor45minutes.
8.Atthistime,removethewarmedpot fromtheovenanddroptherisenloaf inside.Returntotheovenwiththe Dutchlidon–thiscreatesthatperfect crust!
9.After30minutesintheoven,remove theDutchovenlidandcontinuebaking for15moreminutes.
10.Removefromtheoventocool, brushingthetopwithhoney.
I have been making this sourdough bread recipe for over 30 years and have had my current starter for about 16 years.
Obtainastarterfromafriendand feedappropriatelyevery3-7days. Youcangolongerbetween feedingsbutdon'tletitdie.
ToFeed:
3tbspinstantpotatoflakes
1cupwarmwater,nothot
1cupKingArthurbreadfour
¾cupsugar
1½to2cupsstarter Mixtogether,coverandletitsitat roomtemperaturefor approximately8hours.Remove1½ cupstomakethisbread.Give remainingtoafriend,keepfeeding forfuturebaking,ordiscardthat portion.Storelooselycoveredinthe refrigeratorbetweenuses.
1.Mixsugar,oil,salt,waterandtheactive (fed)startertogetherinalargenonmetal bowl.
2.Addthesiftedflourandmixwell. Doughwillbeslightlystiffbutstillsoft. Addafewtablespoonsofwaterifitistoo stiff.
3.Brushorspraythedoughwithoil, coverlooselyandletitriseapproximately 8hours.
4.Prepare3loafpansbysprayingthem withcookingsprayorcoatingwithoil. 5.Kneadthedoughlightlytopressout theair,divideinto3equalparts,shape intoloavesandplacetheminthepans. Brushthetopswithoil.Allowtorise again,approximately6to8hours.Bake at350°for25minutes.
½cupsugar
½cupoil
1tspsalt
1½cupwarmwater,nothot
1½cupsourdoughstarter
6cupsKingArthurbreadflour, sifted
1lbskinlessbonelesschickenbreast
1/4cuplimejuice
1/4cupwaterwith1tbspcornstarch (orarrowroot)
½tbspcilantro
¼cupspicybrownmustard(or yellow)
1tbspoliveoil
1tbspchilipowder
½tspcelticseasalt
1/4tsppepper
1redbellpepper,diced
1avocado
Toppings:
Shreddedcheeseordairy-freecheese
1pkgMahatmaYellowRiceor homemadeSaffronRice
1.Combinelimejuice,cilantro,mustard, oliveoil,chili,salt,andpepperinglass measuringcup.Stiruntilingredientsare wellcombined.
2.Cutchickenbreastsintopieces.Place inagreased7x11inchbakingdish.
3.Pourmarinadeoverchicken,cover andrefrigerateforatleast15minutesor upto6hours.
4.Bakeat350°Ffor22-25minutes uncovered,oruntilaninstantread thermometerreads165°.
5.Addredpepperinthelast10 minutes.
6.Prepareyelloworsaffronrice.
7.Diceavocadoandplaceon individualservingsofrice,chicken, andsauce.Servewithextrasauce spoonedovertop.
This is a cozy, easy soup that is great to make while decorating for Christmas or when you’re stuck inside on a cold day!
1.Cooksausageinalargesouppot.
2.Addonion,garlic,andItalian seasoning.Cookuntilonionturns opaque(about2minutes).
3.Addcubedbutternutsquash,fire, roasted,dicedtomatoes, great northernbeans(drainedand rinsed),andchickenbroth.
1poundItaliansausage
1yellowonion,diced
2clovesgarlic,minced
1tbspItalianseasoning
1butternutsquash,cubed(about5 cups)
14ozcandicedfire-roasted tomatoes
14ozGreatNorthernbeans (drainedandrinsed)
6cupschickenbroth
1pieceParmesanrind
1cupheavycream
4cupskale(chopped)
Salt&pepper
Parmesancheesefortopping
My grandma was well-known for her cooking. I've never had stuffed peppers better than these! Kaitlyn Kirk
6largegreenpeppers
1lbgroundbeef
2tablespoonsfat (optional)
2cupscookedrice
1cancreamoftomato soup
1tbspmincedonion
3/4cupwater
1tspsalt Dashpepper
1cupbreadcrumbs
1/4cupbutter
1.Washandcleangreenpeppers.
2.Cookinboiling,saltedwaterfor5 minutes.Removeandletcool.
3.Brownmeatinfat.
4.Combinemeat,rice,soup,onion, water,salt,andpepper.
5.Stuffpeppers.Topwithbuttered crumbs.
6.Bake350°Fforaround45minutes.
My great aunt shared this recipe. She’s from Italy.
2Tbspofbutter
1/2cupofcream,4tbsp extratofinish
1Ibfettuccine
1/2cupoffreshlyshredded parmesancheese,plus extratoserve
Freshlygratednutmeg, saltandgroundpepper, freshdillsprigs,togarnish.
1.Placebutterandcreaminsaucepanbring toaboilandsimmerforaminute,untilthe mixtureisslightlythickened.Removethe panfromthestove.
2.Nextcookthefettuccineinpansofboiling saltedwateraccordingtothebox,butboilfor 2minuteslessthantimestated.Thepasta shouldbefirm.
3.Drainthepastathroughlyandtransferto thepanwiththecream.Returnthepantothe heatandturnpastatothesaucetothecoat.
4.Addtheremaining4tablespoonsofheavy cream,theshreddedparmesancheese,salt andpeppertotaste,andalittlenutmeg.Toss untilthepastathroughlycoatedwiththe sauceandheatedrightthrough. Serveimmediatelyfromthepanandtopwith extraparmesancheese.Servesfourpeople.
HamBalls:
1lbgroundham(hamsteak)-usually havetoaskthebutchertogrinditor useagrinderathome.
1lbgroundbeef
1cupgrahamcrackercrumbsfinely ground
1egg
¾cupmilk
Sauce:
1can(10¾oz)condensedtomatosoup
1cupbrownsugar
½cupwhitevinegar
1tspdrymustard
1.Preheattheovento350°F.
2.Combinethemeatballingredients: Inalargebowllightlycombinethe1lb groundham,1lbgroundbeef,1cup grahamcrackercrumbs,¾cupmilk, and1egg.
3.Makelargemeatballs:Formthe mixtureintolargemeatballs,about⅓ cupinsizeeach.Placeintoa9×13 bakingdish.Youwillhaveabout12-15 meatballs.
4.Whisktogetherthesauceingredients& pourovermeatballs.Inanotherbowl whisktogetherthecanofcondensed tomatosoup,1cupbrownsugar,½cup whitevinegar,and1teaspoondrymustard. Pourthesauceoverthemeatballs.
5.Bake1hour,uncovered,bastingthetops ofthehamballswiththesauceonceor twiceduringcooking.
6.Cool&eat!Letthemeatballscoolfor about5-10minutesandthenservewith mashedorbakedpotatoesandveggies.
This is my favorite chili to make in the cold winter months!
1½lbsGroundBeef
6StripsBacon, chopped
1canKidneyBeans(15oz),drained
1canPintoBeans(15oz),drained
1canBlackBeans(15oz),drained
1canFireRoastedDicedTomatoes (15oz),withjuice
1canTomatoPaste(6oz)
1RedOnion,chopped
1RedBellPepper,seeded&chopped
1Jalapeño,seededandminced
2cupsBeefStock
1tbspDriedOregano
2tspGroundCumin
2tspKosherSalt
1tspGroundBlackPepper
1tspSmokedPaprika
2tbspChiliPowder
1tbspWorcestershireSauce
1tbspGarlic,minced ForGarnish: SourCream Cilantro
Shreddedsharpcheddarcheese
Limeslices
1.Turnyourinstantpottosautéand addthebacon.Cookuntilcrisp,stirring oftentocookevenly.
2.Removethebacontoapapertowellinedplate.
3.Addtheonionsandpeppersand cookuntiltender.
4.Addthemeatandcookuntil browned.Drainoutanyexcessgrease.
5.Addalloftheremainingingredients and3/4ofthebaconandstirto combine.
6.Turntheinstantpottochili(ifyou don'thavea"chili"setting,usethe "manual"setting)andcookfor18-20 minutes.Allowpressuretoreleasefor 10-15minutesorquickreleasewiththe vent.
7.Servewithlimes,sourcream,cheese, andalittlebacon!
Note:IfyoulikespicierchililikeIdo,add insomechiliflakesorextrajalapeños duringstep4!
Our favorite Rocky Mountain dish from living in Colorado! So comforting and flavorful! Anna Crane
6Romatomatoes
3largecarrots
1wholeonion
3clovesofgarlic
4cupschickenbroth basil,heavycream, salt,pepper,andchili flakes(totaste) squeezeoflemon
1.Sautécarrotsandonionuntilsoft.
2.Addchickenbrothandsimmerfor 20minutes.
3.Addintomatoandgarlicand simmerfor10moreminutes.
4.Blenduntilsmooth.
5.Putblendedsoupbackintopotand addsalt,pepper,basil,chiliandcream totaste–finishwithasqueezeof lemon(donotskipthelemon!).
Claire Purvis
This is one of my favorites but it doesn’t have a special story...Just found it on All Recipes!
INGREDIENTS: INSTRUCTIONS:
1lbmilditaliansausage(or moreforextraprotein)
4cupshalfandhalf
3cupscubedpotatoes
2cupschickenbroth
2cupsmilk
1onion,chopped
1/2tsporegano
1/2tspredpepperflakes
1/2tsppepper
2cupskale,tornintobitesizedpieces
1.Inlargesouppot,brownand crumblesausage.Draingrease.
2.Stirinhalfandhalf,potatoes, milk,broth,onion,redpepper flakes,oregano.
3.Bringtoboil,thenreducetolow andsimmer30mins.
4.Seasonwithpeppertotaste.
5.Stirinkale&simmer10-15more minutes.
6.Servewithsourdough!
I’ve used this recipe for chili for the last several years and it’s a great good basic chili that you can tweak to your taste. If you can’t do spicy just use normal diced tomatoes. If you want more heat add more chilis.
Had them for dinner at a friend’s house and they quickly became a family favorite.
3cansGreenBeans
¾stickofbutter
1tspgarlicpowder
1/2tspsalt
1/2tspblackpepper
¼cupbrownsugar
1pkgbacon(orlessIf youprefer)cooked andchopped.Measure withyourheart.
Putallingredientsinpan orcrockpot.Cookonstove onmediumheatuntil heatedandingredients combined.Incrockpot, cookonlowfor3-4hours.
These bundles have been a Pennington family Thanksgiving & Christmas meal staple since the early 2000s. Anytime I don't make them, there is much despair among my brothers!
1.Preheattheovento400°F.
2.Prepareabakingsheetbycovering intinfoil.
3.Cutthestripsofbaconintohalves orthirds(dependingonhowbigyou wantyourbundles!).
4.Drainthecansofgreenbeansand placeintoabowl.
5.Wrapasmallbundleofgreen beansinoneofthesmallerpiecesof bacon.Securewithatoothpick.
5cansoffrench-style greenbeans
16stripsofbacon
1cupofbrownsugar Garlicpowder Salt Pepper Toothpicks(optional)
6.Continueuntilallbaconandgreen beanshavebeenused.Placeall bundlesonfoil-coveredtray.
7.Sprinklealittlegarlicpowder,salt, andpepperoverthebundles.Then, sprinkleatleastacupofbrownsugar ontop.Youcanusemoreorless dependingonyourpreferences,but makesurethatallofthebundleshave alittlesugaronthem.
8.Cookfor25-30minutesoruntil baconiscookedthrough,turning halfwaythroughifdesired.
Mary Deffenbaugh
My mom made this every Christmas and now I make it every year for our family. It’s not Christmas until we have Chex Mix!
1.Preheatovento250°F.
2.MixChex,pretzels,nutsin alargebowl.
3.Meltbutterandwhiskin Worcestershiresauceand seasonings.PouroverChex mixture,tossuntilevenly coated.
4.Bake1hourstirringevery 15minutes.Spreadonpaper towelstocool.
My family always had a corn pudding at holidays, but this recipe is a thicker preferred texture, my kids will gobble it up and they can make it, it’s so easy!
1(15oz)canwholekernel corn,drained
1(14.75oz)cancreamed corn
1(8.5oz)packagedry cornbreadmix(Jiffy)
1cupsourcream
1/2cupbutter,melted
2largeeggs,beaten
1.Preheattheovento350°F.Lightly greasea9x9-inchbakingdish.(Ifyou wanttobakequickerorbethinner,use 9x13dish).
2.Mixwholeandcreamedcorn, cornbreadmix,sourcream,melted butter,andeggstogetherinamedium bowluntilwellcombined.Spoonmixture intotheprepareddish.
3.Bakeinthepreheatedovenuntilthe topisgoldenbrownandatoothpick insertedinthecentercomesoutclean, about45minutes.
This recipe makes the vegetarians at your celebration know you see them too! Sarah Butler
1lbbrusselssprouts
1smallwintersquash
2tbspoliveoil
1/2tspnutmeg
1/2tspcinnamon
2tbspmaplesyrup
1tspsoysauce
1/3cuppecans
1/2cupdriedcranberries
1.Tosscutsproutsand squashinoilandspices;fry inairfryerfor15(shaking themonceortwice).
2.Meltbutteronstovetop andmixinsoyandsyrup.
3.Mixinnutsand cranberriesandthenaddto veggiesinabowl.Enjoy!
This is a recent find that is so pretty and festive...and yummy! Deedee Smith
12ozfreshcranberries
3/4cupgranulatedsugar (addmoretotaste)
1jalapeno,seededand choppedcoarsely(leave seedsinifyoulikeitspicy)
1/2cupcilantro
4greenonions
2tbsplimejuice pinchofsalt
2(8oz)blocksofcream cheese
Notes:Thisshouldmakeenoughto cover2blocksofcreamcheese. Adjusttheamountofsugartothe tartnessofthecranberriesandyour taste.
FromChristyDennyatwww.thegirl-who-ate-everything.com
I developed this recipe for a cookbook I wrote! I’m a dietitian and I’m passionate about making nourishing food really delicious, I bring this salad to Thanksgiving or Christmas every year!
This is a family favorite recipe that has become a tradition and top request at holiday meals!
1canwholekernelcorn (donotdrain)
1cancreamedcorn
1boxJiffycornmuffinmix
2eggs(slightlybeaten)
1cupsourcream
1stickofsaltedbutter (melted)*notmargarine
1/4cupsugar
1.Mixallingredients,putin9x13 pan.
2.Bakefor1hourat350°F.
Iusuallydoublethisrecipeforacrowd of10–15people.Istillusethesamesize bakingdish,butit’sjustadeeper/taller casserole.Mayneedslightlymore timeintheoven.Justjigglethebaking rackalittleafteronehourtoseeifthe middleisstillsoft&ifitneedsalittle moretimeintheoven.Itshouldstart togetgoldenbrownontop.
1.5Cfinebulgur
2.5Cboilingwater
2tsptomatopaste
1tspsweet(mild)pepperpaste
1Tbsppomegranatemolasses
1Cchoppedgreenonions
1Cchoppedfreshparsley
1Cchoppedfreshmint
1/3Coliveoil
1/2tspsalt
1/4tspblackpepper
4-8ozPomegranatearils
1.Putthefinebulgurinalarge,heat resistantmixingbowlorpot.Pourin theboilingwater,stirwell,andcover withatightlidorlargedinnerplateto letitsitfor15minutes.Thisisagood timetodoallyourchopping.
2.Removethelidafterthe15minutes andletitcoolalmostcompletely,then fluffwithafork.
3.Tothebulgur,addtomatopaste, pepperpaste,oliveoil,and pomegranatemolasses.Stiruntilit’s allcombined.
4.Addchoppedgreenonions, parsley,andmint(it’snotthe sameifyouusedriedherbs;I’ve tried).Seasonwithsaltand pepper.
5.Coverandrefrigeratefor30 minutesbeforeserving.Gently stirinthepomegranatearilsright beforeserving.
This recipe is a family favorite that was given to us by my high school mentor. It’s easy to make and bring as a side to a party, or as a dinner salad all summer long.
FortheSalad:
2headsofbutterlettuce
1canartichokehearts,drained
1cupdriedcranberries-orunsweeteneddriedcherries
1cuptoastedpecans
1pkgcrumbledfetaorgoat cheese
FortheDressing:
1tbspDijonmustard
1clovegarlic,minced
½tspsalt
½tsppepper
1/8tsptarragon
1/8tspbasil
1/8tspthyme
1/3cupoliveoil
2tbspredwinevinegar
Notes:
Welovetoserveitwithgrilled chickenonthesideorrotisserie chickenontop!
Serves6-8
This was something that always made us giggle when Mom made it.
1lbgroundbeef,browned anddrained
1lbcountrysausage, brownedanddrained
1lbvelveetacheese
1.5tspgarlicpowder
1.5tsporegano
1loafpartyryebread
1. Mixallingredients(except bread).
2.Spreadonpartyryeand placeunderbroilerfor approximately3minutes.
Sarah Butler
24ozsaltedmixednuts (anycombinationisfine)
2tbspmeltedbutter
1tbspchilipowder
2.Spreadinonelayerona sheetpanandbakefor15 minin350°Foven. An alternative to a sweet treat, but still celebration-worthy.
1tbspsoysauce
1/4tspcayennepepper
1.Combineingredients.
I got this recipe a dozen years ago at my cousins baby shower! Since then it has become a family favorite and I love sharing it with friends! It is warm and rich and cozy and always a crowd pleaser!
1.Usamandolinecutterorasteadyhand tocutyourpotatoesintopaperthinslices.
2.Pouralittleheavycreamintothe bottomonan8x10bakingdishto"grease thepan."
3.Addasinglelayerofthethinlycut potatoes,slightlyoverlappingthemfor fullcoverage.Pouroversomeofthe heavycreamjustenoughtonotfully submergethem.
4.SeasongenerouslywithLawry's.
5.Repeatthispotato,heavycream, seasoninglayeringuntilyourpotatoesare goneoryourpanisfull.
6.Bakeat375°F foraroundanhourtoan hourandahalf,dependingonhowthick yourpanis.Youcancheckwithaforktobe surethepotatoesaretenderinthecenter. Thecreamwillbrownonthetopandthe sides(thatisthebestpart).
7.Letcoolfor10minutesorso–theywillbe veryhot!
I took a cookie decorating class with my mother in law several years ago, and I instantly fell in love with intricately decorated sugar cookies! It's a tedious but super fun hobby, and I have loved doing this in the Christmas season with my family every year.
INGREDIENTS:
CLASSIC
1½cupspowderedsugar
1cupsaltedbutter,softened
1tspvanilla
1/2tspalmondextract
1largeegg
2½cupsGoldMedal™AllPurpose
Flour
3/4tspbakingsoda
3/4tspcreamoftartar
ROYALICING
4cupsconfectioners’sugar,sifted, plusmoreasneeded
3tbspmeringuepowder(notplain eggwhitepowder)
8tbsproom-temperaturewater, plusmoreasneeded
1/2to1tspalmondextract
optionalfordecorating:gelfood
coloring
INSTRUCTIONS:
CLASSICSUGARCOOKIES:
1.Inlargebowl,beat1½cupspowdered sugar,thesoftenedbutter,1tspvanilla, thealmondextract,andeggwithelectric handmixer(orastandmixerwithpaddle attachment)onmediumspeed,ormix withaspoonorrubberspatula,untilall
theingredientsaresmoothand thoroughlyblended.
2.Stirinflour,bakingsoda,and creamoftartarjustuntilcombined. Becarefulnottoovermix,asthiscan resultintoughcookies.
3.Dividethedoughinhalfandshape eachhalfintoa1-inch-thickflattened disk.Wrapeachdiskinplasticwrap andrefrigerateforatleast2hours,or upto24hours.Thedoughisready whenitfeelsfirmtothetouchandno longersticky.
4.Heatovento400°F.
5.Rolldisks,oneatatime,onalightly flouredsurfaceto1/4-inchthickness. Becarefulnottousetoomuchflour,as itcanmakethecookiestough.Cutwith 2to2&1/2-inchcookiecuttersinto desiredshapes,placingthecutsclose togetherontherolled-outdoughto reducescrapsandlimitrerolling.Place cutoutsatleast2inchesaparton ungreasedcookiesheets(ideally siliconebakingmat).Refrigerateor freezeyourcut-outcookiesonthe cookiesheetfor5-10minutesbefore puttingintotheoven.Thiswill minimizethespreadofthecut-out shapes.Themorefirmthecutoutsare, themoredefinedthecutoutswillbe.
6.Placecookiesheetonthemiddle ovenrack.Bake7to8minutesoruntil edgesarelightbrown.Cool1minute; removefromcookiesheetstocooling racks.Coolcompletely,about30 minutes.
1.Inalargebowlusingahandheldor standmixerfittedwithawhisk attachment,mixtheconfectioners’ sugarandmeringuepowder.
2.Addthewaterandaflavoring(if using),andwhiponhighspeedfor1.5–2 minutes.Whenliftingthewhiskupoff theicing,theicingshoulddrizzledown andsmoothoutwithin5–10seconds.
Ifit’stoothick,whipinmorewater,1 Tablespoonatatime.Iusuallyneed10 Tablespoons,butonparticularlydry days,Iuseupto12–14Tablespoons. Keepinmindthatthelongeryouwhip theroyalicing,thethickeritbecomes.If yourroyalicingistoothin,justkeep whippingittointroducemoreair,or youcanaddmoresiftedconfectioners’ sugar.
Ifyou’dliketotinttheicing,divideitinto separatebowlsforeachcolor,ortint theentirebatchonecolor.Alittlegel foodcoloringgoesalongway,sousea toothpicktodotthegelintotheicing. Stiritinandthenaddmoretodeepen thecolorifdesired.Keepinmindthat themoreyoustir,thethickertheicing becomes.Ifneeded,stirinafewdrops ofwatertomaintainthetarget consistency.
Whenappliedtocookiesorconfections inathinlayer,icingcompletelydriesin about2hoursatroomtemperature.If theicingconsistencyistoothinand runny,itwilltakelongertodry.Ifthe icingisappliedverythickly,itwillalso takelongertodry.
Ifyou’relayeringroyalicingonto cookiesforspecificdesignsandneedit tosetquickly,placecookiesinthe refrigeratortohelpspeedupthesetting.
Simple, gluten-free but loved by all! I make these often for our missionary trainings at Team Expansion all times of the year. A recipe discovered by my sister-in-law, LeAnn.
INGREDIENTS:
1cuppeanutbutter.*
1cupsugar**
1egg,slightlybeaten***
1tspbakingpowder
1cupchocolatechips
INSTRUCTIONS:
I’ve been on the hunt for the perfect sugar cookie and finally found one I loved. These not only look great, but they taste amazing too! We make these every Christmas and have the best time decorating them together.
INGREDIENTS: INSTRUCTIONS:
SugarCookies:
1cupsaltedbutter,roomtemp
1¼cupssugar
1egg
½tspvanillaextract
1½tspalmondextract
3cupsflour
1/2tspbakingpowder
¼tspsalt
Icing:
2cupspowderedsugar
3tbspmilk
1½tbspcornsyrup
1/2tspalmondextract
Foodcoloring
2½cupsall-purposeflour
¾tspbakingsoda
1/8tspsalt
1cupunsaltedbutter,atroom temperature
1cuppackedlightbrownsugar
¾cupgranulatedsugar
1tspvanillaextract
2largeeggs,atroomtemperature
7ozmilkchocolatechips
7ozAndesPeppermintCrunchChips
1.Inasmallbowl,whisktogethertheflour, bakingsoda,andsalt;setaside.
2.Usingastandmixerfittedwiththe paddleattachment(orinabowlbyhand), beattogetherthebutter,brownsugar, granulatedsugar,andvanillaonmedium speedjustuntilsmooth,about2minutes.
3.Beatintheeggsoneatatimeuntil thoroughlyincorporated,thenstirinthe flourmixturefollowedbythechocolate andpeppermintchips.
4.Onalightlyflouredworksurface,divide thedoughintoquarters.Shapeeach quarterintoalogabout9incheslong.
5.Wrapthelogsinplasticwrapand refrigerateuntilfirm,preferablyfor24 hours.
6.Preheattheovento350°F.Linea bakingsheetwithparchmentpaper.
7.Sliceoneofthelogsintodisksabout¾ inchthickandplacethedisks3inches apartonthepreparedbakingsheet.Ifthe chipscrumbleout(andtheywill),simply pushthembackin,theyreshapenicely.
8.Bake,rotatingthebakingsheets midwaythroughbaking,untilthe cookiesareverylightlybrownedinthe centers,about10minutes.Ifyoulikesoft chocolatechipcookies,asIdo,erronthe sideofunderbaking!Thesedon'ttasteas goodcrunchy.
9.Letthecookiescoolonthebakingsheet untilfirmenoughtohandle,thenusea spatulatotransferthemtoawirerack.
10.Repeatfortheotherlogs.Oryoucan freezetheotherlogstothawandbakeat alatertime.
Honestly, don’t remember us making these, but Mom included them in the cookbook she made of her recipes and they sound really good!
1/2cupbutter
1/2cupshortening
1cupsugar
1cupbrownsugar
2eggs
1tspvanillaextract
2cupsflour
1tspbakingsoda
1tspsalt
1tspcinnamon
1tspnutmeg
2cupsquickcooking oatmeal
6ozchocolatechips
1cupchoppednuts
1.Creambutterandshortening.Addsugars.Beat untillightandfluffy.Beatineggsandvanilla.
2.Graduallyadddryingredients.Mixthoroughly.
3.Stirinoats,chocolatechips,andnuts.
4.Droproundedteaspoonsontoagreasedcookie sheet.Bakeat375°Ffor9-13minutes.
CookieIngredients:
1cupbutter,softened
1cupgranulatedsugar
1tspvanillaextract
1/2tspalmondextract
1egg
2tspbakingpowder
3cupsall-purposeflour
IcingIngredients:
4cupspowderedsugar
6tbspwholemilk
6tbsplightcornsyrup
1 ½tspalmondextract
INSTRUCTIONS:
CookieInstructions:
1.Preheatovento350°F.
2.Inthebowlofyourmixer,creamtogetherbutter andsugaruntilsmooth.Beatinextractsandegg.
3.Inaseparatebowl,combinebakingpowder withflour.Addinalittleatatimetothewet ingredients.Thedoughwillbeverystiff.Ifit becomestoostiffforyourmixer,turnoutthe doughontoacountertopsurface.Donotchillit!
4.Divideitintoworkablebatches.Rollthedough outonaflouredsurfaceabout1/4inchthick.Then, usecookiecutterstomakeeachcookie.
5.Transfertoabakingsheetlinedwithparchment paper.Bakefor6-8minutes.Watchthesevery closely!Theyburnquickly.Youwanttotakethem outwhenthebottomstartstogetslightlybrown! Theywillfirmupwhiletheycool.Donoticethese cookiesuntiltheyfullycool.
Ashley Wells
IcingInstructions:
1. Whisksugarandmilkuntilsmooth. Addinotheringredientsandwhisk together.Dividetheicingintosmaller bowlsandaddfoodcoloringtoeachfor differentcolors.
2.Weusuallyusesmallspoonstoice thecookiesandsometimesgetcreative withdifferentdesigns!Sometimeswe willpullouttoothpicksformore detaileddesigns.Weliketoadd sprinklessometimesbeforetheicing hardens.
These thumbprint cookies were a treasured tradition for my husband growing up. Each year his great aunt would bake them with him and his sister. Every thumbprint was theirs! When we were married, I had asked for a few recipes from Aunt Pat and this is one of them. Every recipe she passed on to me is handwritten. It adds to the tenderness I hold whenever I make these cookies and read the details in her own handwriting. It is a sweet way to continue her memory now that she has passed away.
1cupbutter,softened 1/2cupfirmlypackedbrown sugar
1/2cupgranulatedsugar dashofsalt
2tspvanilla
3cupssiftedall-purposeflour
4tbspmilk
Anyjamorjellyyoulike
1.Preheatovento375°F.
2.Inamediummixingbowl,cream butter,sugars,salt,andvanillauntil lightandfluffy.Slowlyblendinflour andmilk,alternatingbetweeneach addition.
3.Shapedoughinto1inchballsand placeonabakingsheet.Ialwaysline mybakingsheetwithparchment papertomakecleanupeasierand preventanycookiesfrompotentially stickingifthejamorjellyoverflows. Thecookiescanbeprettyclose togetherbecausetheydon'tspread.
4.Makeasmallindentationwithyour thumbinthetopofeachball.Youwant ittofitabout1teaspoonofjamorjelly. Placeaboutateaspoonofjamorjelly intoeachhole.
5.Bake10-12minutes.Watchclosely! Oncetheedgesstarttogetgolden brownyouwanttotakethemoutof theoven.
6.Removecookiesfrombakingsheet andcoolonawirerack.Don'teatthese straightfromtheovenbecausethejam orjellyisveryhot!
I had this pie at the old Harper's restaurant years ago and loved it so much that I actually asked if they would share the recipe. The chef came out with the recipe and even explained her notations to me! I cut it back to make 2 pies. It has become a family favorite!
About8cupsapples,peeled, cored,andsliced(IuseGranny Smithapplesoramixtureof goodapples)
1cupbrownsugar
1½tspnutmeg
1½tspcinnamon
1stickbutter
¼to½cupAppleBrandy
4piecrusts FortheTopping:
6tbspbutter
⅓cupbrownsugar
⅔cupwalnutpieces
1tspcinnamon
1tspnutmeg
1.Arrange2piecrustsin2piepansandblind bakeforabout10minutes,oraccordingto packagedirectionsifusingreadymade.
2.Meltbutter,mixinbrownsugar,nutmeg, cinnamon,andbrandy.Addappleslicesand stirlightlyuntilcoated.Arrangetheapple mixtureinthepieshells,dividingevenly betweenthetwopans.
3.Coverwiththeremainingpiecrustsand sealaroundtheedges.Cutafewsmallslitsin thetop.Bake30to35minutesat350°F.
4.Meanwhile,mixtheremainingingredients forthetopping.Spreadontopofthepie crustsandbake10-15minuteslongeruntil crustisgoldenandapplesaresoft.Itmay takeabitlongerdependingonthetypeof apples.
2cupsapplecider(hopefullyfrom Hubers)
1/4cupunsaltedbutter
1/2cupheavycream
1cupgranulatedsugar
1/3cupbrownsugar
1tspgroundcinnamon
1/2tspflakyseasalt
This is a cake my mom always made for Christmas. It's a dense cake full of warm spices that tastes like Christmas to me.
3cupssiftedflour,divided
2tspcinnamon
1/2tspcloves
1/2tspallspice
2tspbakingsoda
2cupsraisins
1cupchoppedwalnutsor pecans
1/2cupbutter,softened
2cupssugar
2cupsapplesauce
4.Pourintogreasedandfloured 8-cupBundtpan.Fill2/3full.Bake 75minutes.Cool5minutesthen turnoutontocakeracktofinish cooling.
5.Sprinklewithpowderedsugar oncecooled.Serveplainorwith whippedcreamorvanillaice cream.
(3smallloafpans-bakefor1hour at350°F)
My sister in law Rosalie introduced me to this New York style crumb cake. Great for Christmas morning or brunch.
1packageYelloworButterCake
Mix
4eggs
2/3cupoil
2/3cupwater
1/2cupsugar
CrumbTopping:
4cupsflour
1/2cupgranulatedsugar
1/2cupbrownsugar1tsp. cinnamon
1tspvanilla
1stickbutterand2sticksof margarine
1. Mixallcakeingredientstogetherand bakeinalightlygreasedandfloured 12"x16”rimmedbakingsheetfor20 minutesat350°F.
2.Removefromoven.
CrumbTopping:
3.Pourmeltedbutter/margarineinto dryingredientsandmixwithhands untilcrumbly.
4.Crumbleontopofcake.Returnto ovenforanother20minutes.
5.Removefromoven.Letcooland sprinklewithconfectionerssugar.
This recipe was from a Ladies' Tea Room in Tulsa, Oklahoma. My friends and I would go there for lunch every December. Such sweet memories.
4eggs
2cupssugar
1cupbutter
1cuppecans(broken intolargepieces)
4heapingtbspcocoa
4roundedtbspflour
2tspvanilla
1.Beateggswell;addsugarandbutter andbeatwellagain.
2.Siftcocoaandflourtogether.Add brokenpecanpieces.Foldintosugar, butterandeggmixture.Addvanilla.
3.Pourinto9x12"Pyrexdishortin pan.Setpaninapanofhotwater (shouldcometo1/2to1inchuponthe sidesofpan).
4.Bakein325°Fovenfor45minutes to1hour.Fudgewillhaveconsistency offirmcustardandwillbecrustyon top.Servewithadollopofwhipped creamoneachpiece.
My step-grandma Donna made these every Christmas. She was like a kindred spirit. Every Christmas when I make them I think of her.
8ozcreamcheese,softened (notlowfat!)
2lbspowderedsugar
Approximately2-3jarsof Maraschinocherries(with stemsmakethemeasierto dip)
1lbsemisweetchocolate 1/2inchsquareofparagon wax(optional)
1.Drythecherriesonpapertowels beforehand.Ifthey’renotverydrythey willbehardtowrap.
2.Beatthecreamcheesewithamixer. Addinthepowderedsugarslowly.Will needtokneadwithhandsattheend.
3.Flattenasmallpieceofcreamcheese doughinyourpalm.Wraparounda cherry.Freezewrappedcherries.
4.Meltchocolateandwaxinadouble boiler.Keepchocolatehotwhiledipping cherries.Completelycovereach wrappedcherryleavingthestemout. (Youmayneedmorechocolate, dependingonhowthicktheyare covered.)
Our family started having a Christmas Eve feast once we moved to Louisville. This chocolate cake is the perfect finish to this special family meal. We love to light a few candles to celebrate Jesus’ birth!
InaGarten’sChocolateCake:
Butter,forgreasingthepans
1¾ cupsall-purposeflour,plusmorefor pans
2cupssugar
3/4cupgoodcocoapowder
2tspbakingsoda
1tspbakingpowder
1tspkoshersalt
1cupbuttermilk,shaken
1/2cupvegetableoil
2extra-largeeggs,atroomtemperature
1tsppurevanillaextract
1cupfreshlybrewedhotcoffee
ChocolateGlaze:
2tbspunsaltedbutter
2ozunsweetenedchocolate,chopped
1cuppowderedsugar
2tbspboilingwater
Freshraspberries
1.Preheattheovento350°F.Buttertwo8-inch x2-inchroundcakepans.(IliketouseaBundt paninstead)Linewithparchmentpaper,then butterandflourthepans.
2.Sifttheflour,sugar,cocoa,bakingsoda, bakingpowder,andsaltintothebowlofan electricmixerfittedwithapaddleattachment andmixonlowspeeduntilcombined.In anotherbowl,combinethebuttermilk,oil, eggs,andvanilla.Withthemixeronlowspeed, slowlyaddthewet ingredientstothedry. Withmixerstillonlow,addthecoffeeandstir justtocombine,scrapingthebottomofthe bowlwitharubberspatula.Pourthebatter
intothepreparedpansandbakefor35to40 minutes,untilacaketestercomesoutclean. Coolinthepansfor30minutes,thenturn themoutontoacoolingrackandcool completely.
3.Makethechocolateglaze.Microwavebutter andchocolatetillsmooth(30secintervals). Siftpowderedsugarinseparatebowl.Slowly addsugartochocolateandaddhotwaterto thinit.
4.DrizzleglazeoverBundtcakeandonce cooledaddaringoffreshraspberriesaround thetop.Dustwithpowderedsugarbefore serving.
I made this for our Christmas meal with Deedee Smith and the Wilpitz Family. Everyone loved it, but especially Bailey. I cherish the memory. The pie is dairy free and gluten free, but all the regular eaters also devour it.
1WhollyGlutenFreepie crust
10ozdairyfreechocolate chips(semisweetordark)
1(13.5oz)canfull-fatcoconut milk
½cupnaturalpeanutbutter
1tspvanillaextract
¼cuppuremaplesyrup
TopeachservingwithSo DeliciousCocowhip
1.Bakethepiecrustaccordingtotheinstructions andallowtocoolcompletelybeforeproceeding.
2.Addthechocolatechips,coconutmilk,and almondbuttertoasmalltomediumsaucepan.Set thepanovermedium-lowheatandcook,whisking frequently,untilcombinedandsmooth.Remove fromtheheatandstirinthevanillaandmaplesyrup.
3.Pourthemixtureintothecooledpiecrust,then transfertotherefrigeratorandchillforabout4to6 hours,oruntilset(Iusuallyjustleaveittochill overnight).
4.Ifyouwant,spreadtheCocowhiptoppingoverthe chilledpie(leavingabordersothechocolatefilling remainsvisible),thengarnishwiththechocolate shavingsorchips.
This is a recipe from a missionary friend from our years in Costa Rica. It was a hit with all our family and made a lovely presentation served with Costa Rican coffee and warm hospitality.
2cupsflour
1cupbutter
1 ½tspalmondextract
1tbspcoldwater +1cup boilingwater
1 ½cupspowderedsugar
3eggs toastedalmonds
Icing
1½cupspowderedsugar
1 ½tbspbutter,softened
1/2tspalmondextract
1.Mix1cupflourand1/2cupsoftbutter(cutinto mixture,likeforpiecrust)add1tablespooncold watertoabovemixture.Divideintotwoparts.Pat eachpartontotwolongstrips3”wideoncookie sheet.Itwillgoalmosttotheend.Setaside.
2.Inastainlesssteelpan,boilonecupwaterand1/2 cupbutter.Removepanfromheataftermixedand add1cupofflour.Stiruntil smooth.
3.Stirin1eggatatime(totalofthreeeggs).
4. Stirin1teaspoonalmondextract.
5.Spreadmixtureontopofthepreparedstripsof dough.
6.Bakeat350°Ffor45–50minutes.Crustwillpuff andturnlightbrownwhendone.
7.Cool.Whencooled,topwithicing(Iffrostingistoo thickaddalittlemilktothin).
8.Sprinklewithtoastedalmonds.
9.Sliceinthesizedesiredandserve,orwrapwell andfreeze.Enjoy!
This was a favorite and staple at holiday meals. Mom always made the crust by hand and piled the ingredients high. Delicious warm with vanilla ice cream.
Pie:
1unbakedpieshell
3-5reddeliciousapples,peeled, cored,andslicedthin butterpats sugarandcinnamon
Topping:
1sticksoftenedbutter
1cupbrownsugar
1cupflour
1.Presscrustintopiepan.Place slicedapplesontocrust.Sprinkle withsugarandcinnamon.Dotwith butter.
2.Mixtoppingingredientswelland crumbleovertopofapplesinpie pan.
3.Bakeat425°Ffor10minutes,then turntemperaturedownto350°F andcontinuebakingfor40 minutes.
My Mom made fudge every Christmas for us and the Neighborhood Christmas gifts. She always did 1/2 and 1/2 with and without nuts. When we were little we didn’t want the nuts. As we grew older we liked the fudge better with nuts, but of course we still had to make it with and without nuts for our kids. (She used to save her coffee containers and then fill them with fudge put the lid on top with a bow and off she’d go to the neighbors.)
5cupssugar
2sticksbutter
1largecanevaporatedmilk
1pintjarmarshmallow cream
3(12oz)packagessemisweetchocolatechips
1.Boilfor8minutes(nomore):sugar, butter,andevaporatedmilk.
2.Removefromstove.Pourinchocolate chipsandmarshmallowcream.Stiruntil mixturemeltsandpourintoabuttered pan.
Youcantopwitheachpiecewithared andwhitemint(optional).
I found this recipe online somewhere years ago, and have been making it at Christmastime ever since. My family loves it, especially my kids who often request it in lieu of birthday cake. It is so simple and I cut them into the perfect sized bite so you can just pop one into your mouth for a rich, decadent treat.
1cansweetened condensedmilk
1bagGhirardellidark chocolatechips
1tspvanillaextract
1cupchoppedpecans, approx.(optional)
Flakyseasalt(optional)
1.Linean8x8bakingdishwithparchmentpaper.
2.Placeyoursweetenedcondensedmilkand chocolatechipsinamicrowavesafebowl. Microwaveitin30secondintervalsuntilitcomes togetherwhenstirred.
3.Quicklyadd1tspofvanillaandpecansandstiruntil justcombined.
4.Pourandsmoothintothelinedbakingdish. Sprinklewithflakyseasaltifyousochoose.
5.Letsitoutatroomtemperatureovernight.
6.Cutintobitesizesquares.Storeinaairtight containeratroomtemperature. Youcaneasilydoublethisrecipe,andeitheromitor replacethepecanswithanadditiveofyour preference!
Courtney Dobbs
My grandmother made this every year for Christmas. Needs to be made a few days ahead so it is perfect to add to the list of cooking duties around that time. Still requested for birthdays.
1boxDuncanHinesButtercakemix
1¾ cupsugar
16ozsourcream
2(6oz)packagedfrozenshredded coconut(thawed)
1(9oz)cartonCoolWhip
1.Preparecakemixaccordingtobox instructionsfortworoundpans. Whencompletelycool,splitboth layersinhalf.(Youwillhave4rounds)
2.Combinesugar,sourcream,and coconut.Mixwell.Chill.
3.Reserveonecupofsourcream mixtureforfrosting.Setaside.
4.Spreadremainderofsourcream mixmixturebetweenlayers,splitside up,on3layers. Placethe4thlayercut sidedownonthetop.
5.Combinedreservedsourcream mixturewithCoolWhip. Beatuntil smooth/well-combined.
6.Spreadontopandsidesofcake. Sealcakeinanairtightcontainerand keepinrefrigeratorfor3daysbefore serving.
To me there has never been a better cake than my maw maw’s carrot cake. My maw maw used to just make it on Easter but now it’s any special occasion cake. Even as a child, it was always my birthday request. Also, we all know something is good if it starts with maw maw.
1.Preheatovento325°F,and greasea9x13"bakingdish.
2.Whisktogetherflour, cinnamon,bakingpowder,and saltinabowl.Siftovercarrots.
3.Combinesugar,oil,andeggsin abowl.Mixindryingredients.
4.Addmixturetobakingdish andbakefor1hruntilthecenter isset.
Cake:
2cupscarrots,grated
2cupsflour
2tspcinnamon
1tspbakingpowder
1/2tspsalt
2cupssugar
1½cupswessonoil(orcanola)
4eggs,beaten
Icing:
8ozcreamcheese
4tbspbutter
1tspvanilla
3/4lbconfectionarysugar
5.Maketheicing.Addcream cheeseandbuttertoamixing bowlandbeatuntilfluffy.Add confectionarysugarandvanilla andmixtocombine.Storein fridgeuntilready.
6.Oncecakeisdone,remove fromovenandallowtofullycool.
7.Removefrombakingdishand decoratewithicing.
Shelbye Schweinhart
My grandmother made this every Thanksgiving–now my in-laws and kids request it every year.
4GrannySmithapples
3cupsfreshcranberries
1½ cupssugar
Topping:
1cupbrownsugar
1cupoats
1cupchoppedwalnutsor pecans
2sticksmeltedbutter
1⅓cupsflour
1.Preheatovento350°F.
2.Mixcranberries,whitesugar, andchoppedapples(withskinon) andplacein9x13casseroledish.
3.Combinetoppingingredients andplaceontop.
4.Bake45min.
Canservewithicecreamasa dessertorasa“bonusdessert” withdinner.
Carrie Owens
This recipe is from my friend Lloyd Wolfe, and I’ve been making it since the mid-1970s!
1BoxofDuncanHines
YellowCakeMix
1stickmeltedbutter
3eggs
1lbpowderedsugar
8ozsoftenedcream cheese
1.Mixtheyellowcakemix,stickof meltedbutter,and1beatenegg.
2.Pressthemixtureintoa9x13pan. Setaside.
3.Next,mixtogetheruntilsmooth:1lb powderedsugar,8ozsoftenedcream cheese,2beateneggs.
4.Pourontopofcakemixtureinpan.
5.Bakeat350°Ffor30-40minutes untilthecenterlooksdone.
6.Sprinklewithmorepowdered sugarwhilestillhot.
7.Coolandcutinto1-inchsquares.
Sarah Butler
This is a great alternative to pumpkin pie!
4.5tbspunsaltedbutter
4eggs
1/3cupsugar
Zestofoneorange
4cupspumpkin
4tbspflour
1/4tspsalt
2cupsheavycream
3tbsprawsugar
1.Preheatovento325°F.Butter6qt gratindish.
2.Whiskeggyolks,sugar,and orangezest.
3.Inheavyskilletonlowheat,melt butter.Addpumpkinandcook untilwarm.
4.Addflourandsalt,thencream. Removefromheat.Whiskinyolk mixture.
5.Useelectricmixertobeategg whitesuntilstiff.Stir1/4ofthis mixtureintopumpkin.
6.Pourintoprepareddishand bake25-27minutes.Sprinkleraw sugaronandserveimmediately.
Jessica Lagomarcino
My mom has made this pie for decades, and now it is my most requested holiday recipe. I bring it to every CG Friendsgiving and Christmas party, and last year some adults monitored it to make sure the kids didn't take all the slices. This works for both Thanksgiving (it contains cranberries) and Christmas, just use holiday appropriate cookie cutters to make the shapes on top!
1.Microwave(high)for15mins cherries,cranberries,sugar,and cornstarch,stirringevery3 minutesuntilliquidisslightly thickened.Coolslightly.Stirin extract.
2.Line9"pieplatewithhalfof dough.Crimpedges.
3.Rolloutremainingdough,use cookiecuttertomakecutouts. Brushwitheggmixtureand sprinklewithsugar.
2packages(12oz)frozendark redcherries
1½cupsfreshcranberries, chopped
1cupsugar
1/4cupcornstarch
1tspvanillaextract
1tspalmondextract
Pastryfor9"doublecrustpie
1eggbeatenwith1tbspwater
Coarsesugar(sandingsugar)
4.Spreadfillingintocrust. Arrangecutoutsontop.Bakeat 375°Ffor25-30minutes.
Optional:Amarettocream
1c.heavywhippingcream
1/4cpowderedsugar
2Tbspamaretto
Inmediumchilledbowl,beat untilsoftpeaksform.Makes2 cups.
Mandy Bailey
This is my favorite punch to make for Christmas parties! You can easily spike it or leave it as-is, and it has been a crowd favorite for many Worship Team and family gatherings.
1.Inalargepunchbowl, combineallofthe ingredients.(Ifyou’dliketo makeyourpunchalcoholic, addchampagneand vodka)
2.Addfreshcranberries, orangeslices,and pomegranateseedstofloat init.
My mom made it for us growing up and I make it now for our friends and family. Shannon Depew
4qtbagsofdrymilk
16ozNestleNesquick
6oz powderedcreamer
3/4cuppowdered sugar
INSTRUCTIONS:
1.Mixallingredients together.
2.Use1/3to1/2cupinmug withhotwaterormilk.
This is our absolutely favorite hot chocolate that my kids look forward to every year. I make our first batch the night we decorate the Christmas tree and always make it when it snows! Originally found on cdkitchen.com.
1/2cupgranulatedsugar
1/3cupunsweetened cocoapowder
4½cupswholemilk, divided
1/2tspvanillaextract
Miniaturemarshmallows, forgarnish
1.Combinethesugar,cocoapowder,and 1/2cupofthemilkinasaucepanover mediumheat.Cook,stirringconstantly, untilthemilkcomestoaboil.Cook, stirringconstantly,for2minutes.
2.Addtheremainingmilkandcook, stirringconstantly,untilthehotchocolate isheatedthroughbutdonotletitboil.
3.Removethepanfromtheheatandstirin thevanilla(ifusing).Servethestovetophot chocolateimmediately,garnishedwith marshmallowsandasprinkleofcocoa powder,ifdesired.
I love any excuse to stay inside, snuggle up and enjoy a cup of hot cocoa on a cold day. Whether you're decorating the tree, watching a Christmas movie after dinner or just hanging out inside on a snowy afternoon, this rich cocoa recipe will satisfy your sweet tooth and warm your heart, too.
10-12oz.ofyourpreferredmilk(or justfillupyourmugtomeasure).
Wholemilk,skimmilk,non-dairy, etc.Anywilldo!
2tbspcocoapowder
2tbspsugar
Optional:minicandycanes,mini marshmallows,whippedcream
1.Warmthemilkinasmall saucepanonmediumheatfor about5minutes.Addcocoa andsugarandwhiskto combine.Heatforafewmore minutesandpourintotoyour favoriteChristmasmug!
2.Addaminicandycane and/ortopwithmini marshmallowsorwhipped cream,andenjoy!
Jessica Lagomarcino
We've made this special warm drink for Christmas my entire life. It makes the house smell delicious, and is a great drink for a crowd, kids and adults alike.
46ozcanapplejuice
1cinnamonstick
1/2tspnutmeg
6ozfrozenlemonade
6ozfrozenorangejuice
46ozcanpineapplejuice
1/2cuphoneyorsugar
1/4cuplemonjuice
Orangeslice(optional)
1.Heatapplejuice,cinnamon stickandnutmegtoboiling point.Reduceheatandsimmer 15minutes.
2.AddlemonadeandOJ, pineapple,honeyandlemon juiceandsimmer.
3.Removecinnamonstickand servehot.
Makes186ozservings.
Thank you to all who participated in this cookbook.
Special thanks to:
Mandy Bailey – Editing & Design
Denise Tolbert – Editing & Admin
Merry Christmas!
