This is an old recipe that I first heard of from my mother’s ex-boyfriend. He loved the candy. My mother and I had never heard of it, so we asked his mother. It turns out she got it from her great grandmother, and it’s even turned up in the White House Cookbook. It doesn’t sound like a holiday treat, but that’s when these tasty fudge drops get made. Here’s my version of Sea Foam Fudge.

• 3 C Sugar
• 1 C Water
• 1 T Vinegar

Mix in a Saucepan and boil to 238 degrees (or whatever temp soft ball is on your candy thermometer), make sure it boils at this temperature for a little bit
2 Egg Whites stiffly beaten *note, I use grade A large

Add syrup to egg whites, beating continuously until mixture stiffens. Add 1 tsp Vanilla and 1/2 C to 1 C Chopped Nuts (I prefer cashews, but any will do…use Salt Free)on a lower speed on mixer. Continue beating until mix turns creamy and stiff. Turn into buttered (do not use oil or grease, it kills the stuff) or onto waxed paper in spoonfuls. The Waxed paper method is MUCH MUCH easier. This will make enough to fit into a medium sized cookie tin.

Thank You For Your Time,

This is a family favorite, my grandmother made it every year. I’ve never had anything like it, and Christmas is not the same without it.

For the Cake:

• 2 cups flour
• 1 cup sugar
• ¼ tsp salt
• 4 Tbsp baking powder
• 1 cup milk
• 3 Tbsp melted butter
• 2 cups raw cranberries

Mix all ingredients together, pour into greased 9X13 pan, and bake at 400 degrees for 30 minutes.

For the Sauce:

• 1 cup half and half
• 2 cups sugar
• 1/3 tsp salt
• 1Tbsp cornstarch
• 2-4 Tbsp butter

Mix all ingredients except butter. Boil until thick, then add butter. Serve warm over cake.

• 2 lbs boneless chicken
• 1 egg
• bread crumbs
• oil
• 1 can chicken broth
• 1 pkg. Mozzarella cheese

Scramble egg in a bowl and set aside. Put breadcrumbs in a dish and set aside. Cut chicken in bite size pieces and dip chicken in egg and then in crumbs.
Heat oil in pan and brown chicken. Place chicken in a baking dish and add broth. Bake for 25 min. at 375. Take out and spread cheese over all and bake another 5 min more.

We tried several recipes for gingerbread house frosting but this one is by far the best. It dries quickly and holds the pieces together very well, that way the candy doesn’t “slide” down the sides & roof of the house as you’re decorating.

Gingerbread House Frosting:

• 2 egg whites
• 3 1/2 c. powdered/confectioners sugar
• 2 T. lemon juice

Mix egg whites & powdered sugar to form a thick icing: thin with a little lemon juice if necessary. Use icing to glue the house together. Put remaining icing in a pastry bag fitted with a fine tip, and decorate accordingly.

Bake 4-6 garnet yams or sweet potatoes.
Remove pulp from the skins.

Mash with:

• 1 can crushed pineapple (drained),
• 2 tsp pumpkin pie spice or to taste,
• 2 TBSP brown sugar,
• cinnamon, and nutmeg to taste.

Thin with fresh squeezed orange and lemon juice (about 2 TBSP each).

Heat in oven in covered baking dish for half hour at 350 F.

This recipe came from the Anne Collins weight loss forum as one of the Holiday Recipes last year.

• 3 cups of leftover cooked turkey
• 2 stalks of celery
• 1 can of black olives, drained and chopped
• 1/2 cup of chopped pecan or walnut pieces
• 1/2 cup of mayonnaise or salad dressing
• Salt and Pepper

Chop turkey into chunks. Be sure to remove any bones, gristle and skin. Add to a large mixing bowl.
Chop celery into small pieces and add to the bowl.
Drain and chop black olives, and add to the bowl.
Add 1/2 cups of nut pieces.
Add 1/2 cup of mayonnaise to the bowl.
Add salt and pepper to taste. (I prefer to use sea salt if I have it.)
Mix salad thoroughly.

Make sandwiches with toasted bread, the turkey salad, and lettuce.
Serve with Barbeque Potato chips.
I prefer to use thin sliced bread.
The turkey salad can also be served with small “party bread,” or crackers.
I like to make this for pot lucks.
I love this turkey salad so much that I will buy a turkey on sale and make it throughout the year.

• 6 0z butter or substitute
• 1½ cups self-raising flour
• Milk to mix
• 3 Apples, peeled and grated
• 2 Tablespoons sugar
• 3 Tablespoons sultanas (optional)
• 1 Tablespoon extra butter
• ½ cup extra sugar
• 1½ cups boiling water

Rub butter into flour, and then add enough milk to mix to make scone dough consistency. Roll out into an oblong shape.
Spread grated apple evenly over dough, and sprinkle over sugar and sultanas, and then roll up as for Swiss roll.
Place into a greased high-sided ovenproof dish. Put extra butter and sugar into a jug with boiling water, stir and then pour over roll. Cook in a moderate oven for 1 hour. Serve. We usually have it with cream, custard or ice cream.
VARIATION: Instead of apple filling, mix ¾ cup sugar with grated rind and juice of 1 lemon and spread over dough, roll up and pour over 1½ cups boiling water.

• 1 pkg fresh cranberries
• 3 or 4 stalks of celery
• 1 largish orange – quarter to remove seeds
• 1 c nuts – walnuts or pecans
• 1 pkg raspberry or cherry jello, dissolved in 1 c boiling water
• 1/2 sugar – more if you like it sweeter

put 1st 4 ingredients through food grinder – peel and all [except seeds] of orange – stir sugar in well, add jello and chill. This makes a rather tart salad but it goes very well with a rich meal – we always had it every holiday growing up, and I still do!

• 1 cup leftover turkey(cut into bite size pieces)
• broccoli (steamed or boiled)
• 1 cup shredded cheese (your favorite)
• 1 cup sour cream
• 1 can cream of chicken soup
• 2 tbsp curry
• bread crumbs (I use chicken favored)

Prepare rice of your choice for later.

In a bowl, mix sour cream, cream of chicken soup and curry. Set aside.

In a casserole dish, begin layering, start with broccoli (make sure it’s well drained) cheese, then turkey.

Pour the cream mixture over the top and sprinkle bread crumbs over the top.

Place in a 350 degree oven and cook for about 30 minutes.

Serve over rice.

This recipe came from my mother-in-law who got it from Morrison’s cafeteria who is no longer in business. We adapted it a little bit to make it even better. It is a family favorite!

• 1 qt. water
• 3 c. crushed club crackers
• 3 lb. eggplant
• 1 tsp. salt
• 1 lb. bacon
• 2 Tbsp. sugar
• 1 small onion
• 1 egg
• 1/2 stick butter
• 1/2 c. evaporated milk

Peel and dice eggplant and cook in boilingwater until soft, about 15 minutes.
While eggplant is cooking, chop bacon into small pieces and cook with onion or cook and crumble bacon and cook onions in butter while the bacon is cooking.
Drain most of the water off and mash the eggplant.
Add 2 cups of the crackers, salt, sugar, egg, milk, and 2/3 of the bacon.
Mix together well.
Pour into a 9×13 inch casserole dish.
Top with the cup of crackers and sprinkle with bacon.
Bake at 350 degrees for 30 minutes.

I’ve adapted my recipe from the following inspiration: Rose Manor

• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter (local if you can)
• 1 cup turbinado sugar
• 1 egg (local if you can)
• 1 cup apple butter (local if you can)
• 1 3/4 cups all-purpose flour
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice
• 2/3 cup evaporated milk (one 5 oz. can)

Combine ingredients and bake in two greased loaf pans at 350 for 25 minutes, or until a toothpick inserted comes out clean.
(You will note that I pared the original recipe down to one mixing bowl, and I have no negative effects from this time-saving move.)

dressing:

• 2 cups splenda
• 2 cups canola oil
• 3/4 cup chopped onion
• 8 oz. cranberry sauce
• 1 T salt
• 1 T dijon mustard
• 2 t. poppy seeds

salad:

• Romaine lettuce, chopped
• turkey breast, cooked and cut into strips
• 2 cups fat free or low fat shredded or diced cheese
• 1 cup candied pecans
• 1 cup dried cranberries
• 1 large cucumber, sliced

In a blender combine splenda, oil, onion, cranberry sauce, salt, and mustard until blended.
Add poppy seeds, cover and pulse for 5-10 seconds. Store in fridge, drizzle over salad.

Two cups salad is 275 calories, 320 calories with dressing.

• 8 oz cream cheese (softened)
• 1 tub cool whip (thawed)
• 8 oz. white chocolate (melted)
• 1 Graham cracker crust

Beat cream cheese and cool whip together until smooth, pour in melted chocolate and mix well. Pour into pie crust and chill until ready to serve.

Note: The chocolate needs to be melted but cooled to some extent

I adapted this recipe from one I found in a Taste of Home cookbook a few years ago to better suit my family’s taste for Christmas dinner. Now I make it any time and it is a great way to make leftovers stretch into a full meal.

• 1/4 cup butter
• 2 packages (6 ounces each) chicken or turkey stuffing mix
• 20 ounces frozen broccoli spears, cooked and drained
• 2 tablespoons all-purpose flour
• 1/2 teaspoon chicken bouillon granules
• 1-1/3 cups milk
• 1 package (3 ounces) cream cheese, softened and cubed
• 2 green onions, sliced
• 1/2 cup shredded cheddar cheese
• 1/8 teaspoon paprika
• Leftover chicken or turkey (optional)

Prepare stuffing according to package directions and spoon around edges of greased 9X13 baking dish. Place broccoli and chicken or turkey (if using) down the middle.

In a saucepan over medium heat, melt remaining butter. Stir in the flour and bouillon until smooth. Gradually add milk, stirring constantly; bring to a boil. Cook and stir for 2 minutes or until thickened.

Add cream cheese; stir until melted. Add onions; mix well. Pour over broccoli (and meat). Cover and bake at 350° for 20-25 minutes. Top with cheese and paprika.

This is most amazing

• 2 C almonds, soaked
• 1 C walnuts or pecans, soaked
• 1 C unsweetened shredded coconut
• 20 dates, soaked overnight
• 2 C cashews, soaked overnight, and drained
• 2 large sweet potatoes, peeled and diced.
• 3 t pumpkin pie spice
• drizzle agave nectar

CRUST
• Combine almonds, walnuts (or pecans), and coconut in food processor or Vitamix, and process until ground fine and dough-like
• Pat the dough into two pie plates

FILLING
• Drain dates; reserve soak water.
• In food processor, puree dates, sweet potatoes, and pumpkin pie spice
• Remove mixture from food processor and set aside in a bowl.
• Process cashews, agave nectar, vanilla, and date soak water as needed, until smooth and creamy.
• Combine cashew mixture and sweet potato mix puree
• Spread filling in pie shells
• Dehydrate for 6 hours, if you’d like. I often don’t. Then refrigerate. The longer it sits, the more the seasonings blend.

Crust:

• 1 Tbl softened butter
• 1 egg
• 2 Tbl sugar
• 1 cup flour

Blend butter, sugar, and egg. Add flour and roll out.  Put crust in greased 10 inch pie plate

Filling:

• 2 lb ricotta
• 8 eggs
• ¾ cup sugar
• 1-2 tsp vanilla (I like 2 tsp)

Beat eggs in bowl. Add sugar, vanilla to eggs and to the ricotta. Pour in pie pan.

Bake 350 degrees for 1 hour or until set (it will cook like a custard pie).

*This recipe can be simplified by using a pre-made crust. The pie is great warm or cold, plain or topped with fruit topping. I personally love it chilled with blueberry topping, but Nana served it plain.

• Small twist pretzels
• Hershey kisses
• M&M’s

Lay pretzels on a cookie sheet.
Top each one with an unwrapped Hershey kiss.
Bake in preheated oven 350 degrees for approximately 3-5 minutes or until kiss softens.
Top each kiss with a M&M.
Allow each to cool completely.

These keep well in a covered container and also freeze great!!

• 2 pkg. Crescent rolls
• 1 1/2 to 2 C fine diced cooked turkey*
• 1 1/2 to 2 C fine cubed or shredded cheddar cheese
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 soup can of white wine or milk

Combine soups with wine OR milk and mix until smooth. Pour about half into an oblong baking dish.

Combine turkey and cheese and set aside.

Separate crescent rolls into triangles and very carefully stretch the wide end slightly, being careful to not tear the dough.
Place 3-4 T of cheese and turkey mix on the wide end and roll up each one, beginning at the wide end.
Place roll ups on the soup in the casserole, seam side down, single layer.
Pour remaining soup mix between and around the roll ups.
Bake in a pre heated 375 F oven 30 -45 minutes. Garnish with grated cheese for the last 10 minutes of baking time.

This has been a favorite in my family for 30 years. I once prepared this for a group of 40 and there was not one roll up left. It is really good with buttered broccoli and carrots and an apple/celery salad for that touch of sweet. My family always enjoys a nice turkey dinner, but also makes certain that turkey roll ups are expected in short order.

*At other times of the year, I use cooked chicken breasts.

My grandmother made this every Christmas. She had a formal dining room with a very large table on which she put a beautiful white tablecloth and used her cranberry glass dishes. Red & White Freeze is not only beautiful, it is very delicious.

• 2 cans jellied cranberry sauce
• 2 Tablespoons lemon juice
• 1 3oz pkg. cream cheese-whipped
• 1/4 cup mayonnaise
• 1/4 cup powdered sugar
• 1 cup heavy cream- whipped
• 1 cup chopped walnuts

Crush the cranberry sauce with a fork and mix in the lemon juice. Put this into a jello mold and put in freezer.
Whip the cream cheese, mayonnaise and powdered sugar together, then stir in the nuts and fold in the whipped cream.
Spread this over the cranberry sauce and put back in freezer for 2 hours.
When ready to serve, set the jello mold in hot water for a few seconds, then turn out onto plate and slice.

This has been a family ‘traditional’ Christmas morning breakfast item for more years than I can remember. It takes 3 days of ‘steps’ to get it done but it is SO Worth it! Actually the first day is the most time consuming. And the nice thing is it could be used any time of the year, I just always did it for a special Christmas brunch item. It can be just glazed and put pretty sprinkles on or you can put various flavored jams on it before you bake it for flavored danishes. Then glazed afterward with just a little glaze!

• 3 1/2 to 4 C unsifted flour
• 1/2 C sugar
• 1 1/2 tsp salt
• 2 Tblsp cornstarch
• 1 1/2 tsp grated lemon peel (have also used orange peel instead)
• 2 pkg Active Dry Yeast
• 3/4 C milk 1/2 C water
• 1/4 cup stick margarine or butter
• 2 eggs (room temperature) separated
• 1 1/2 C butter
• 1 Tblsp water

In a large bowl thoroughly mix 1 1/4 C  flour, sugar, salt, cornstarch, peel, and dry yeast.
Combine milk, water, and 1/4 C margarine or butter in a saucepan. Heat over low heat until liquids are warm. Butter does not need to totally melt.
Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add 2 egg yolks, 1 egg white (retain 2nd egg white for later) and 3/4 C flour, or enough flour to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally.
Add enough additional flour to make a stiff batter; stir just until blended.
Cover tightly with foil and chill for 1 hour.

On wax paper, spread 1 1/2 C margarine or butter into a 10 x 12 inch rectangle. Chill 1 hour.

On a lightly floured board, roll chilled dough into a 12 x 12 inch rectangle. Place margarine slab on 2/3 of the dough. Fold uncovered third dough over middle section; cover with remaining third of dough. Give dough a quarter turn; roll into a 12 x16 inch rectangle (approximate is OK) fold as above . Turn, roll and fold once more; chill for one hour. Repeat this procedure of 2 rollings, foldings, turnings and chillings two more times. Then refrigerate overnight.

2nd day: On a lightly floured board, divide dough in half. Roll 1/2 the dough into a 15 x 6 inch rectangle; Cut 12 strips, about 15 x 1/2 inch. Twist each strip and form into a circle sealing the ends well underneath the danish. Place on greased baking sheets. Repeat with remaining piece of dough. Cover lightly with plastic wrap; refrigerate overnight.

3rd day: Combine reserved egg white with 1 Tbl water. Brush rolls with egg white mixture. (Fill with jelly if desired)
Bake in moderate oven (375 deg F/180 deg C) about 15-20 minutes or until puffed up, flaky and done. Remove from baking sheets and cool on wire racks or towels. Frost with powdered sugar glaze and decorate as desired.

This is a family favorite since sometime in the 1970′s. We always had it at home for Thanksgiving and Christmas since my mom got it from a former neighbor and coworker who shared it with her. It’s not especially healthy or frugal, but it is definitely a holiday favorite and it’s not too ‘over-the-top’ with $ or time. I hope you enjoy it!

• 1/4 cup Cinnamon imperials (RedHots candies)
• 1 cup water
• 1 small box Cherry gelatin (reg or s/f)
• 1 cup grated apple mixed with 2 tsp. lemon juice
• 1 cup miniature marshmallows
• 1 cup frozen whipped topping, thawed

Boil the candies in the water, stirring to melt completely. Pour the boiling water over jello, stirring to dissolve completely. Cool to consistency of egg whites. (If you don’t catch it before it completely gels, which I usually don’t, you can zap it in the microwave for 20 seconds or so.)
Using an electric mixer, whip the gelatin to a froth. Add apples with lemon juice, marshmallows and topping, mixing to blend well. Refrigerate until serving time.
(You can add 1 cup of chopped pecans according to my original recipe, but we never do…keeps it cheaper, the texture more uniform, and avoids an allergy problem with some folks… try it if you like them though!)

• 2 pounds spinach, rinsed and chopped (or can use 2 boxes of frozen spinach thawed and drained)
• 8 ounces feta cheese, crumbled (or can use cubed white cheese such as Monterey Jack or Brick to substitute for Feta)
• 1 (8 ounce) container cottage cheese
• 1/2 cup chopped onion
• 2 teaspoons dill
• 1/4 teaspoon black pepper
• 2 cups bread crumbs
• 4 tablespoons butter, melted

Preheat oven to 350 degrees and lightly grease a 9×13 inch casserole dish.
In a large bowl, combine the spinach, feta cheese (or other white cheese alternative cubed), cottage cheese, onion, dill, pepper and salt (optional). Mix well and pour into prepared dish.
Mix together the breadcrumbs and butter. Sprinkle over spinach mixture and bake at 350 degrees for 30 minutes or until set.

• 1 lowfat graham cracker crust
• 2 small bananas
• 1 box sugar-free butterscotch instant pudding
• 1 box sugar-free chocolate instant pudding
• 2 cups milk
• 12 oz. fat free whipped topping

• Sugarfree Butterscotch or Caramel ice cream topping

Cut bananas up and layer on bottom of crust.
Mix (I use a jar to mix) 1 cup of milk with chocolate pudding with mixer-just until blended. Spread on banana layer.
Mix 1 cup of milk with butterscotch pudding-just until blended.
Fold 6 oz. of whipped topping into butterscotch pudding. Spread butterscotch mixture over chocolate pudding.
Top with remaining whipped topping.
Drizzle the top of pie with ice cream topping.
Refrigerate for at least 4 hours before serving.

• 1 bag (1 lb.) fresh or frozen cranberries, finely ground in food processor
• 1 cup walnuts, finely chopped
• 1 large orange, cut into fourths and ground in food processor
• 1 cup granulated sugar

Stir all the ingredients together and serve. This keeps for several days, if no one eats it all up!

• 3 cooked/diced chicken breasts
• 5 cups cooked macaroni
• 1 Large diced tomato
• 1 Large diced cucumber
• 1/2 cup sliced green olives
• 1 bottle Italian dressing*

Mix together and chill. Great to have on hand for unexpected dinner guest.
*Add more or less dressing depending on taste.

• 3 cups chopped apple with peel
• 2 cups grapes, halved
• 1 can pineapple chunks
• 1 cup mini marshmallows
• 1 cup coarsely chopped pecans
• 1 or 2 small Weight Watchers vanilla yogurt cups

In a serving dish, mix all ingredients together EXCEPT the pecans. Refrigerate at least 1 and 1/2 hours.
Add pecans just before serving. You can add about a cup of thawed low-fat Cool Whip but the salad is delicious without it.

• 2 pkgs. frozen chopped broccoli
• 2 Tbs. grated onion
• 4 oz. herb stuffing mix (Pepperidge Farm)
• 1/2 c. melted butter
• 1 can cream of chicken soup
• 1 can cream of mushroom soup

Cook broccoli according to directions on box. Combine cooked, drained broccoli, onion and stuffing mix.
Place in 2 qt. greased casserole.
Pour melted butter on top.
Combine soups and spoon over casserole mixture (do not mix in).
Cover and bake for 30 minutes at 350.
Remove lid and continue baking for 15 minutes.

I am submitting this because although it may not sound “holiday”, it sure helped ours.

One year I was crazy busy making our usual traditional Thanksgiving feast. In our new little mobile home kitchen, that requires 3-4 days of juggling what gets cooked when since. In our hectic dance of preps, cooking and cleaning only to repeat several times, we ate whatever we could sample, pop in the mic, or spread on bread.

On one of these manic days, my daughter and hubby were complaining they would like something hot on such a damp cold day. I looked around, feeling overwhelmed told them..look..if you can do it in one pot, in 15 minutes, go ahead or make another sandwich. My daughter’s face lit up. “Ok Ma..I’ll make Girls Scout Chili!” She did and every year now..Girl Scout Chili is part of our holiday preps.

• 1 jar any flavor spaghetti sauce
• 1 lb. meat..ground or diced..turkey, beef, sausage, chicken etc
• 3 cans of “Pork and Beans” or baked beans.

Cook meat, add sauce and beans. Eat.

• 1 (16 ounce) package graham crackers
• 2 (3.5 ounce) packages instant vanilla pudding mix
• 4 cups milk
• 1 (16 ounce) package frozen whipped topping, thawed
• 1 (16 ounce) package prepared chocolate frosting

Line the bottom of a 9×13 inch baking pan with graham crackers.

In a large bowl, combine the milk and vanilla pudding according to directions on box.
Fold in the whipped topping.
Spread a layer of the pudding mixture over the graham crackers.
Alternate the graham cracker and pudding layers up to the top of the pan.
Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power.
Pour over the top of the cake.
Refrigerate for at least 12 hours before serving.

This is a collaboration of my ex mother in law’s tuna casserole and my mother’s (who isn’t with us anymore)

• 3 cans of tuna..2 drained 1 not(drain over your pets food)
• 3 cans cream of mushroom soup(undiluted)
• 1/2 bag wide egg noodles
• Lay’s plain potato chips

PREHEAT OVEN to 350
Real easy to make..cook the egg noodles drain them, then add everything else except the chips and mix all together in a casserole dish (sometimes I put little crumble’s of chips mixed up too).
After mixing it all up put the chips all over the top and pop into oven..when chips get golden it’s ready to eat!!!

Grind in blender or food processor:

• 1 lb. ripe raw cranberries
• 4 medium apples, cored
• 1/2 navel orange, peel and all

Pour fruit into a large bowl. Add:

• 2 c. sugar

Set aside.

In another large bowl, dissolve:

• 2 small pkg. Cherry Jello in 3 cups boiling water.

Cool until mixture starts to gel.
Add fruit mixture and chill until set.

Cookies:

• 1 box Spice Cake Mix
• 1 15oz can Pumpkin
• 1/2 C. raisins

Cream Cheese Frosting:

• 1/2 cup of butter (1 stick), room temperature
• 8 oz of Philly cream cheese (1 package), room temperature
• 2 – 3 cups of powdered sugar
• 1 teaspoon of vanilla extract

Preheat oven to 350 degrees. Grease two cookie sheets. Mix together cake mix and pumpkin. Add raisins and stir. Drop by rounded tablespoon onto prepared pans. Bake 11-13 minutes. Cool and top with Cream Cheese Frosting.

Cream Cuts:

• 2 sticks of margarine
• 2 c. flour
• 1/2 c. ice water

With pastry blender cut in margarine and flour. When margarine is the size of peas add water and stir just enough to form a ball. Cover and refrigerate over night.
Heat oven to 350 degrees. Cut dough in half. Roll each portion out on a cookie sheet, trying to keep each approx. the same size bake until bubbly and brown.

Filling:

• 4 c. milk
• 6 egg yolks
• 1/4 c. cornstarch
• 2/3 c. sugar
• 2 tbsp butter
• 1/2 tsp. vanilla

Combine ingredients and bring to a boil stirring constantly. Let cool. Spread on one sheet of pastry. Take the second sheet of pastry and place on top of filling. Mix powdered sugar, water and almond extract to a smooth consistency having it a little thin. Decorate top sheet of pastry by letting it pour from the bowl in a thin thread like stream.

Keep in refrigerator.

My first memory of this is when Dick’s mom, Marilyn Kittleson, made this warm right after we came in from snowmobiling. She’s my hero!

• 1½ cups Sugar
• 1 cup Red wine (see notes)
• 12 oz Fresh Cranberries
• ½ cup Orange Marmalade
• ½ cup Orange Juice
• 2 Cinnamon sticks
• 1 teas. Allspice, ground
• 2 1-inch pieces of peeled ginger
• Zest of 1 orange

In a medium size saucepan, bring the sugar, wine, orange marmalade, and orange juice to a boil and cook for 1 minute. Add the cranberries (which has been rinsed), cinnamon sticks, allspice, ginger and the orange zest and bring back to a boil.

Simmer uncovered for 20-25 minutes or until all the cranberries burst and the sauce thickens slightly.

Remove the cinnamon sticks and ginger. Remove the cranberry sauce from the heat, place in a bowl and allow to cool thoroughly. Then refrigerate, covered until ready to serve with your Christmas turkey or Bob’s French toast.

Notes:
I prefer a good Shiraz in my cranberry sauce. I have found the Aussie wines to be excellent and reasonably priced as well.

If you would prefer not to use wine for this dish, you can substitute Welch’s Grape juice in equal amounts.

• 1 cup sugar
• 1 cup butter, softened
• 1 cup molasses
• 1 tsp salt
• 1 tsp baking soda
• 1 Tbsp pumpkin pie spice
• 1 tsp ginger
• 4 cups flour

In large mixing bowl, cream sugar and butter; blend in molasses, salt, baking soda, pumpkin pie spice and ginger.
Stir in flour, mixing well.
Roll dough into balls and press slightly with fingers.
Arrange on cookie sheet sprayed with nonstick coating.
Bake at 350 degrees, just until cookies are done. Do not over bake.
If cooled cookies are placed in a sealed container with white bread or sliced apples they continue to soften and taste most delicious.

• 1 bag of fresh Cranberries
• 2 Apples (tart but a hint of sweetness)
• (Granny Smith or Fuji is what I use or one of each)
• 2 Oranges
• 1 Cup of Splenda

Wash all your fruit.
Core your apples, peel your oranges and remove seeds.
One fruit at a time, chop in food processor or use a hand chopper – this way you don’t over process your fruit.
Place all chopped fruit in a medium size bowl and add the splenda (can use less than a cup of splenda depends on your taste).
Stir and place covered bowl in fridge overnight.
I have never tried but I have seen other recipes with bananas and strawberries added.
The recipe freezes nicely if you would have leftovers.

Preheat the oven to 350F

Crust:

• 1 1/2 c Flour
• 1/2 c Vegetable Oil
• 1 tsp Salt
• 2 tsp Cold Milk
• 1 1/2 tsp Sugar

Dump everything in the pie pan, mix it up with your fingers, and press into place. A perfect job for the kids.

Filling:

• 4-5 Pink Lady apples, cored, peeled, and cut into chunks
• 1/2 c Sugar
• 1 tsp Cinnamon
• 1/2 tsp Nutmeg
• 1 – 2 Tbsp Flour (Optional to thicken juices)

Mix dry ingredients, then add apples and toss together. Dump into crust.

Topping:

• 3/4 c Flour
• 1/2 c Butter, softened
• 1/2 c Sugar

Cut together to make crumbs. Sprinkle evenly over the pie and gently press into place. Chase away the kids who keep trying to sneak nibbles of crumbs.

Lay a brown paper grocery bag on its side on a cookie sheet. Carefully slide the pie into the bag (so the opening is to the side, not at the top). Close the bag, fold over the end once, and staple closed. Bake 1hr 45min. Let the pie cool until warm and serve. Enjoy!

This recipe is so easy and so much fun to make. The kids love to help and dig their fingers into the crust dough! Afterward, any drippings were contained in the paper bag, so the cookie sheet doesn’t need to be cleaned. The dough didn’t need rolling out, so there is no flour-covered counter to clean. You can use other apple varieties, of course, but I prefer Pink Lady. They stay firm when baked and have a slight cinnamon flavor. I ran across this recipe on a slip of paper many, many years ago when Pink Lady apples were first available at our store, but have since adapted it to our tastes. This year, my grandmother asked my mother, “Do we really need an apple pie at Thanksgiving dinner this year?” and my mother replied, “You’re only saying that because you haven’t had Nancy’s pie before.” I love my mom!

We have been making this recipe for years and it’s one that my husband always requests for holiday meals. It’s easy and can be made ahead of time.

• 2 boxes frozen chopped spinach, thawed
• 1/2 small onion, chopped
• 6 ounces shredded cheddar cheese
• 6 tablespoons butter, divided
• 3 tablespoons flour
• 3/4 cup milk
• 1/2 teaspoon pepper
• 3/4 teaspoon celery salt
• 1 teaspoon Worcestershire sauce
• 3/4 cup bread crumbs

Preheat oven to 350 degrees. Place a strainer in the sink and add thawed spinach, pressing into the strainer with the back of a spoon to release all of the excess water.
In a skillet, melt 4 tablespoons butter over medium heat. Add the chopped onion and cook 3 to 4 minutes or until softened a little. Add the flour and stir until well blended. Add half the milk, stirring until blended. Add the rest of the milk and stir until a smooth sauce forms.
Add the pepper, celery salt, and Worcestershire sauce. Add the cheese and stir until it is completely melted. Add the spinach and combine. Pour into a small casserole dish or baking pan.
Melt the remaining 2 tablespoons butter and add the bread crumbs. Sprinkle the spinach with the bread crumb/butter mixture. Bake at 350 degrees for 35 for 40 minutes or until the cheese bubbles and the bread crumbs are a golden brown.

*This recipe can easily be doubled.

• ½ cup butter
• ½ cup peanut butter
• 2 cups butterscotch chips
• ½ cup walnuts
• ½ cup coconut
• 2 ½ cup baby mallows

In double boiler or a heavy pot mix the 1st 3 items. Stir until melted and then let cool until lukewarm.
Stir in the rest of the stuff and mix well.
Press into a well buttered 9 X 13” pan.
Cool completely before cutting into bars.

NOTES: May be frozen and they thaw in only a few minutes for drop-in guests.
Not too sweet or rich
I got this recipe in 1972 from my new husband’s grandmother.

Dough:

• 7 cup flour 2 tsp baking powder
• 2 c shortening 4 egg yolks
• 4 T sugar 1 can evap milk
• 1 tsp salt 1 pkg dry yeast – (dissolve in 1/2 c warm water )

Mix together -  refrigerate dough overnight

Filling:

• 2 1/2 Lbs ground walnuts
• 2 C sugar
• 4 egg whites –beaten till stiff
• 1/4 C scalded milk –cooled

Mix together:add more milk if needed for spreading consistency.
( I separate dough into 32 pieces and use about 1/4 C filling for each roll. )

Sprinkle pastry board with sugar and roll dough out.
Spread on filling,roll up and pinch and tuck ends into roll.
Bake at 400 degrees for 10 to 12 minutes. Tops should be golden brown. Watch that bottoms don’t get too brown. I use parchment paper to bake rolls on.

I sometimes save some dough to put poppyseed filling on. ( I just use a prepared filling )
Enjoy !

• 2 1/2 cups pineapple Juice
• juice of 6 oranges & 3 lemons
• 8 whole cloves
• 4 cinnamon sticks
• 2 quarts water, divided
• 2 cups sugar
• 3 teabags

Simmer 1 quart of water, sugar, cinnamon & cloves for 5 minutes. In a separate pan, simmer 1 quart of water with the teabags- do not boil. Then mix together with all the juices. Simmer & serve hot.

To me, this is what Christmas ‘smells’ like. My mom & my husband’s mom made this when we were growing up..so it brings back a lot of great memories when we make it together now for our children to share with us.

I am not sure where this recipe originated, but I can’t remember my mom making yams in any other form. It has been a family favorite for as long as I can remember. Especially if you don’t care for normal candied yams made with marshmallows.

• 2 cans of yams
• 2 cans of cubed pineapple
• 1 stick of butter
• 1/2 a cup to 1 cup brown sugar (depending on how sweet you you want it)

On stove melt butter in a pan
While butter is melting in pan drain yams and pineapple and place in a casserole dish.
Once butter is melted pour in sugar and stir until it’s completely blended.
Then pour over yams and pineapple. Cover with foil and bake at 350 for about an hour.

I’ve always looked forward to when Grandma (and later Mom) would make this candy. The only other candy that comes close is Heath bars, which I cannot always find. This is so yummy.

GRANDMA’S TOFFEE

• 1 cup sugar
• 1 cup butter
• 2 Tablespoons water
• 1 teaspoon vanilla
• 1 cup chocolate chips
• 1 cup finely chopped nuts (optional)

Coat the inside of a 10×15 jelly roll pan with butter or margarine.
Melt sugar, butter and water in a medium saucepan over medium-low heat. Cook and stir constantly for 20 minutes until bubbly, thick and amber in color. Add vanilla.
Pour in a thin layer in prepared pan (add 1/2 cup nuts if desired).
Sprinkle chocolate chips on top; spread when melted. Sprinkle more nuts on top if desired.
Place in refrigerator or freezer to cool (or outdoors on a clear, cold winter day). Break and enjoy.

• 4 cups broccoli – cooked crisp tender
• 4-6 bacon slices – cooked and crumbled
• 1 lb Velveeta – diced
• 4 cups cooked rice
• 4 oz can mushrooms – drained and chopped
• 1 can cream of mushroom soup
• 1 cup milk
• salt, pepper, garlic powder, and onion powder to taste

Combine all ingredients and spoon into 9×13 casserole dish.
Bake 350* for 30 minutes.

• 1 3/4 c. flour
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 c. margarine
• 3/4 c. sugar
• 1 egg
• 1 tsp. vanilla
• 1 (9oz box) None Such Mincemeat
• 1 egg white, slightly beaten
• 1/4 c. sugar

Mix flour, baking powder and salt in mixing bowl.
In separate bowl, cream margarine, 3/4 c. sugar, 1 egg, and vanilla until light and fluffy.
Break mincemeat into pieces (about like chocolate chips); add to creamed mixture with dry ingredients. Blend until just combined.
Chill in refrigerator 2 hours.
Shape into 1″ balls. Dip each into egg white, then into remaining sugar. Place sugar side up on greased cookie sheet.
Bake in 400 degree oven 10-12 minutes or until golden brown.
Makes 3 dozen 2″ cookies.

My mother-in-love has made these for years, and they are a must have for Christmas in our family. The cookies are chewy, rich, and you would never guess they have mincemeat in them!

• 2 Frozen pie crusts – thawed
• 1/4 cup finely chopped pecans
• 8 oz cream cheese
• 8 to 12 oz Cool Whip
• 1/2 box confectioners sugar
• Toppings of your choice; I have used chocolate pudding, butterscotch pudding, cherry pie filling, blueberry pie filling, strawberry pie filling, whatever your bunch likes.

Spread and press chopped nuts into bottom and sides of pie crusts and bake as for one crust pie. (This will ensure that crust stays crisp as long as the pies last, and tastes great, too.)

Bring cream cheese and Cool Whip to room temperature and mix well with confectioners sugar. Spoon into cooled pie crusts, spread evenly in crusts. Top with your choice of toppings.  Thaw for a couple of hours before serving.

I never get to bring any home. The recipe makes two pies. These pies freeze well and will keep for a month or so.

This is one of our favorite items which we only serve at Thanksgiving, and sometimes at Christmas. This simple to prepare recipe tastes wonderful spread on Pumpkin Bread, Nut Breads, Muffins, or even just plain white bread! It is important the ingredients are at room temperature before preparing, or the butter will not be smooth. (Still will taste good!)

• 1 10 oz pkg frozen strawberries in syrup, thawed (sometimes I microwave to thaw fast)
• 1 C (two sticks) butter, room temperature (no substitutions)
• 1 C powdered sugar

In a blender, add the strawberries with syrup, then the two sticks of butter and blend. Gradually add the powdered sugar, using a spatula and start and stop method to blend the entire mixture. When completely smooth, place in serving containers and refrigerate. This mixture will become solid when cold, so you may want to let it soften a bit before serving. Spread on breads, rolls, or anything!

Cuccidati or Bucci – Italian Fig Cookies

Filling:

• 1 cup packed soft dried Mission figs (8 oz), hard tips discarded
• 3/4 cup raisins
• 3/4 cup mild honey
• 1/4 cup water
• 1 1/2 tsp. finely grated orange zest
• 1 tsp. finely grated lemon zest
• 1 tbsp. Ground cinnamon
• 1/4 tsp. ground cloves
• 1/4 tsp. freshly grated nutmeg
• 3/4 cup whole almonds (4 oz) toasted and coarsely chopped
• 3/4 cup walnuts (3 oz) toasted and coarsely chopped

Pastry Dough:

• use refrigerated pie dough
• 1 egg mixed with water for egg wash

Icing:

• 1 cup powdered sugar
• 1/2 tsp. vanilla
• 1 1/2 to 2 tbsp fresh orange juice (optional)

To make filling:  Pulse figs and raisins in a food processor until finely chopped, and then stir together with remaining filling ingredients in a bowl. Chill covered, at least 8 hours.

On a floured work surface, roll out the dough 1/8-inch thick. With a sharp knife or pizza cutter, cut out large (3-inch long) circle shaped pieces from the dough. Transfer the pieces to a sheet pan; then chill.

To form the cookies:  Have ready the filling, the chilled dough pieces, the egg wash with a pastry brush, and a sharp knife. Paint the edges of the dough pieces with egg wash and place 1 teaspoon of filling shaped into an oval in the center of the pieces. Fold over dough around filling to form almost and almond shaped form and carefully pinch the edges together to seal.

Re-chill the cookies.

Preheat the oven to 350 degrees F.

Brush the cookies with the egg wash.

Bake the cookies until lightly golden brown, about 20 minutes.

Meanwhile make the Icing: In a bowl, whisk together all the ingredients.

Ice the cookies once they have cooled. My kids enjoy putting sprinkles on them, but that part is optional.

Makes about 5 dozen cookies

This recipe has been in my family for generations. We make them at Christmas, and for BIG family get-togethers. One side of my family called them Buccis, the other side Cuccidatis, but no matter what you call them they taste like the holidays.

My favorite recipe is green bean casserole.

I just mix 2 cans of green beans with a can of cream of soup and half the fried onions.

Bake at 350 degrees for 30 minutes remove add the rest of the onions to the top and bake for another 5 minutes.

Ta da… an easy side dish all ready to eat!

This is so easy I almost hesitate to call it a “recipe”. But it is very easy, delicious, healthy and kid friendly.

• It’s easiest if you pick out smaller, more uniformly sized sweet potato, the ones that are long as opposed to fat.
• Wash the outsides and slice them lengthwise into sticks/ wedges.
• Place on a cookie sheet and spray liberally with cooking oil. They are good seasoned savory (garlic, salt, pepper, paprika) or sweet ( cinnamon and brown sugar).
• Place in oven on 450 and bake till the edges are starting to brown.

Perfect finger food!!

• 1/2 C Butter
• 2 oz unsweetened chocolate
• 2 C flour
• 3/4 C sugar
• 1/2 tsp vanilla
• 1 egg
• 1/4 tsp salt

Melt butter and chocolate in saucepan. Cool. Add remaining ingredients; mix well.

Shape dough into rolls 3/4 inch in diameter. Wrap in wax paper. Chill several hours or overnight.

Cut into 2 inch logs; place on ungreased cookie sheet.

Bake 375 degrees for 10-12 minutes.

When cool, frost adding sprinkles, coconut, finely chopped nuts, etc.

These freeze well before frosting, so can be made ahead of time.

Two variations:

In place of chocolate add: 1) 1 C peanut butter (my dad’s favorite) or 2) 2 tsp almond extract (my husband’s favorite!) You may have to adjust flour slightly. Or if like me–chocolate always wins!! Whichever you choose–enjoy.

A family favorite for many years and usually the first cookie to disappear.

• 1/2 pound thinly sliced Provolone cheese (round slices)
• 2 pounds cream cheese, room temperature
• 1/4 cup Parmesan cheese
• 1 garlic clove, pressed
• Pinch of white pepper
• Salt to taste
• 1/2 cup marinated artichokes, drained and chopped
• 1/2  cup sun-dried tomatoes packed in oil, drained and chopped

Line a 7 inch round spring form pan with plastic wrap leaving an overhang (or any other 7” container).

Reserve two whole circles of cheese, cut remaining Provolone cheese slices in half and line the bottom and sides of pan (I use a large circle first on bottom, then the 1/2 slices overlapping around the sides)

In the bowl of the food processor mix cream cheese, Parmesan cheese, garlic, pepper and adjust seasoning with salt.

Using a spatula, fill the bottom of the pan with a layer of cream cheese mixture (1/3 of the amount or less). Then spread the chopped artichokes. Add another layer of cream cheese mixture and top with sun dried tomatoes. Finally, add one last layer of cream cheese.

Then fold over the ends of the side pieces of cheese, and cover with remaining whole circle of Provolone. Fold plastic wrap over the bottom of the mold and refrigerate for 2 hours.

Fold back plastic and invert the terrine on a tray, peel the plastic off and serve either with crackers of baguette slices of French bread.

• 2 lbs. sweet potatoes (3c. mashed)
• 2 eggs, beaten
• 1/2 c. butter
• 1/2 c. Savannah Gold with molasses
• 1 c. buttermilk
• 1/4 tsp. baking soda
• 1/2 tsp. nutmeg
• 1/2 tsp. cinnamon
• 1 tsp. vanilla

Cook sweet potatoes by boiling. Drain, peel, and mash. Combine with remaining ingredients and mix well. Mixture will be very soupy. Optional: add topping (see recipe below). Bake in 13x9x2-inch baking dish for 1 hour at 350 degrees. Makes 10 servings.

Topping:

• 1 c. Savannah Gold with molasses
• 1/3 c. fresh ground flour
• 1/2 c. chopped nuts
• 1/4 c. butter, softened

Mix all ingredients together–will be crumbly. Sprinkle on top of potato mixture and bake.

Dorothy Nell’s Cranberry Punch
Salem, KY

• 1 – 2 liter bottle of Canada Dry Ginger Ale, chilled
• 1 – Quart Cranberry Juice Cocktail, chilled
• 2 small or one large – Lemonade frozen
• 2 small or one large – Limeade, frozen
• 1 – 1 liter of Club Soda, chilled
• Sugar to taste
• Optional – cherries and oranges for ice ring

Mix Cranberry Juice Cocktail, lemonade, limeade and sugar in a pitcher, chill

In punch bowl, add ice ring and half of the ingredients, enjoy!

Makes about 2 punch bowls.

Ice Ring:

In an old Jell-o mold or bundt pan, add a little water and start to freeze. When it starts to set up, add cherries and orange slices, top with more water and freeze solid.

HINT:
I mix a second batch of the juice mix in a resealable container and add the fiz one glass at a time when nobody is looking…that way I get a big glass to keep with me as I’m prepping the food.

This was a stable at my Grandmother’s and has been a family favorite since before I was born and served at all holiday get-to-gethers

These little guys are so easy to make and yet are sooooo delicious. I always like to experiment in the kitchen, so one Christmas, I came up with this:

Here is what you will need:

• 1 Box Chocolate cake mix, prepared
• 1 box of Chocolate mint candies (such as Andes)
• One tub of any flavor frosting (vanilla or chocolate is usually best)
• 1 crushed candy cane.

You prepare the cake mix as per the directions on the box. Pour half of the prepared mix into a 13 x 9″ pan. Top the bottom layer with the chocolate mint candies, then pour in the rest of the mix. Bake according to cake mix directions. When cooked, and cooled, top with frosting and the crushed candy canes.

*You can also use other candies instead of the mints, if you would prefer. Any type of chocolate, melting candy works great!

• 4 ozs. cream cheese, softened
• 1 tablespoon margarine
• 1 tablespoon light corn syrup
• 1/4 teaspoon peppermint extract or few drops peppermint oil
• 4 cups powdered sugar
• Green and red food coloring
• Sifted powdered sugar
• Green, red and white decorating icing (optional)

Beat cream cheese, margarine, corn syrup and extract.

In large mixing bowl at medium speed with electric mixer until well blended. Gradually add 4 cups powdered sugar; mix well. Divide mixture into 1/3′s.

Knead few drops green food coloring into one third. Repeat with red food coloring and second third. Wrap each third in plastic wrap.

Working with one color mixture at a time, shape into 3/4-inch balls. Place on waxed paper-lined cookie sheet.

Flatten each ball with bottom of glass that has been lightly dipped in sugar. Repeat with remaining mixtures.

Decorate with icing. Chill.

Makes 5 dozen

Apple Pie (9/10 inches)

Crust:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 2/3 lard or shortening
• 6-9 tablespoons of cold water
• (For top of crust): milk and white sugar

Filling:

• 3-4 cups of sliced apples (Granny Smith or other baking apple)
• 3 Tablespoons of flour
• 1/3 cup white sugar
• 1/2 cup packed brown sugar
• 1/2 to 1 teaspoon ground cinnamon
• A few teaspoons of butter or hard margarine
• (you can add other spices if wanted; eg nutmeg/ pie spice.. etc)

Pre-heat oven 400*F (200 *C)

Make the Filling first. (So your crust doesn’t dry out.):
Take a large bowl and put in the apples.
Add all ingredients, except butter/ margarine.
Mix well until apples are all coated. Set aside.

To make crust:
In a large bowl put in flour, salt and stir.
Add lard/ shortening, and cut it into the flour mixture using a pastry blender. It will look crumbly with no big pieces of fat.
Add water slowly and gently mix with a fork until it starts to form a ball and sticks together. Make two balls.
Roll out one ball on a floured surface. Take crust and fold it in half. Then into a quarter. (Try not to roll it out too many times. That will make a tough crust).
Placed in a pie pan in one quarter of it. Open the dough back up. (lightly sprayed with oil will help it come out cleaner when baked). Don’t trim excess yet.
Put filling in the crust.
Place bits of butter/ margarine over the apples all spread out.
Roll out top crust.
Place on pie using the same method as the bottom.
Trim excess but not too close. Close the edge by fluting with hands or a fork. Cut slits in the top with a sharp knife. (Lets the steam and heat escape). Brush crust with milk and sprinkle on the sugar.

Baking:
Put pie on a large cookie sheet lined with tin foil. (Helps with any mess). Cover pie with tin foil.
Bake for 15 minutes at 400*F (200*C).
Remove tin foil. Reduce heat to 350 *F (180*C). Bake approximately 35 – 60 minutes, or until golden brown.
Serve warm.
Refrigerate after 24 hrs or sooner.

• 1 med. Eggplant
• 2 eggs, beaten
• 1/2 stick butter
• 1 c. cracker crumbs (24 saltines)
• 1 green bell pepper, chopped
• 1 onion, chopped
• 1 can cream- style corn
• 1 can whole tomatoes, cut into pieces
• 1 c. grated cheddar cheese
• Salt and pepper
• 1/2 c. grated sharp cheddar cheese

Pare eggplant and cut into 1-in. cubes. Cook in boiling water for 10 minutes; drain.
Add next 8 ingredients and mix well.
Add salt and pepper to taste.
Pour into greased baking dish and sprinkle with sharp cheddar cheese.
Bake at 350o degrees for 1 hour.

My Grandmother always brought a new dish to Thanksgiving every year, but wouldn’t tell us what the ingredients were until we all tasted it first! We loved this casserole, and requested that she bring it every Thanksgiving, despite the fact that we didn’t like eggplant in anything else.

Rebecca

• 1 ounce of cream cheese
• 2 cups of powdered sugar
• 1 16-ounce can of pure pumpkin
• 1 teaspoon of cinnamon
• 1/2 teaspoon of nutmeg

Cream together the cream cheese and powdered sugar until smooth. Add the remaining ingredients and mix well. Serve with ginger snap cookies and green apple slices.

• 2 cakes of cornbread,crumbled
• 15 canned biscuits, crumbled
• 1 package bread stuffing
• 2 cups chopped onion
• 2 cups chopped celery
• 6 boiled eggs,chopped
• 1 lb. Neeses sausage with sage
• broken into small pieces
• 4 cans chicken broth + water
• 1 stick of butter
• 1 teas. poultry seasoning
• 1/2 teas. sage
• salt & pepper to taste

Mix all ingredients,needs to be moist.
Place in 12 X 8 aluminum pans
Bake until golden brown.

Makes about 3 pans..

I have worked on this recipe for the last 4 years to get it to taste like my mother use to make. My family loves it, and it is a big hit at family dinners..

• 1 small onion, diced
• 4 oz. fresh mushrooms, diced
• 1 can (8 ounces) sliced water chestnuts, drained
• 2 Tbsp cooking oil

• 4 Tbsp butter
• 1/4 cup flour
• 1 cup milk
• 1/2 cup chicken broth
• 1 tsp soy sauce
• 1/4 tsp salt
• 1/8 tsp black pepper

• 1 bag (16 ounces) frozen French-style green beans, thawed, drained

• 1 small can French-fried onions

In a large heavy skillet over medium heat, saute the onion and mushrooms in oil until softened, then stir in the water chestnuts and continue cooking for 1 minute or until heated through. Then scoop out mixture into a bowl and set aside.

Return skillet to burner over medium heat, add butter and stir until melted, then whisk in flour until blended. Whisk in the milk, broth, soy sauce, salt, and pepper. While whisking constantly, bring mixture to a boil and allow to boil gently for 2 to 3 minutes or until sauce thickens.

Remove skillet from the heat and stir in the mushroom mixture.  Add the beans and stir to combine. Turn into casserole dish.

Bake, uncovered at 350° for 45 to 55 minutes or until hot and bubbly. Sprinkle the French-fried onions over the top and bake for an additional 5 to 10 minutes or until you see a little browning on top.

When I was looking for ways to make favorite recipes into real honest-to-goodness homemade recipes, the classic Green Bean Casserole recipe kept coming to mind.  Rather than use cream of mushroom soup, I just stuck in a pretty basic white sauce instead.  The mushrooms were added in the first step along with onions for more flavor and water chestnuts for crunch.  It’s your basic Green Bean Casserole but dressed up a bit.  I hope you’ll try it.

You can easily double this recipe, just be sure you’re using a big enough skillet.

Holley Pie aka Buttermilk Pie

• 2 1/4 c. sugar
• 1 1/2 sticks butter
• 4 eggs
• 3 Tbsp. Flour
• 3/4 c. buttermilk
• 1 1/2 tsp. Vanilla
• 1/2 tsp. Coconut extract
• 2 9” pie shells

Preheat oven to 400 (cooking temp is 350, *see note below).

Cream butter and sugar thoroughly.
Add flour and eggs, mix well.
Add vanilla, buttermilk, and coconut extract, mix well.

Pour into pie shells.

Set oven to 350. Bake 1 hour, until pie doesn’t shake.

NOTES:

Depending on your oven, altitude, etc. you may wish to cover the edges with a pie shield (or aluminum foil) until the last few minutes to prevent them getting too dark.

Other extracts may be used in place of coconut. But it doesn’t taste like coconut anyway, and everyone seems to like it best.

*Heating the over to 400 allows it to stay at an even 350, even with the heat loss when you open the door to put the pies in!

My family loves this alternative to plain cranberry sauce on both the Thanksgiving and Christmas holidays! Very easy to double or triple for crowds!

• 1 can whole berry cranberry sauce
• 1 small container sliced, sweetened strawberries, thawed (do not drain)
• 1 small can crushed pineapple, drained

Combine ingredients and mix gently. Chill for at least an hour to allow flavors to blend. Serve . . . very good by itself with a dollop of whipped cream too!

• Stuffing (dressing), cooked
• Broccoli, cooked
• Cheese, your choice

Make a pan of stuffing of your choice.
Steam/cook broccoli on stove. Drain.
Put broccoli on top of stuffing, Top with your favorite cheese, I use longhorn.

Bake in oven at 350 degrees for 10-15 minutes. Until cheese melts.

Note: make sure you cook your stuffing first before adding other ingredients.

Hope you enjoy.

• 6 Cups Flour
• 1 1/2 Cups Sugar
• 4 Rounded tsp. Baking Powder
• 1 tsp. Salt
• 1 tsp. Nutmeg (I usually add a little more)
• 2 Cups Crisco
• 3 Eggs
• 1/2 Cup + 2 Tbsp. Milk
• 1 Cup Raisins

Pour hot water over raisins. Soak for a few minutes, then drain and dry them.
Beat together eggs and milk. Add raisins and set aside.
Sift together flour, sugar, baking powder, salt, and nutmeg. Cut in Crisco.
Add raisin mixture and mix with spoon or fork.
Roll out dough (not all at once) on floured surface till 1/4 inch thick. Cut with round cookie cutter or glass.
Preheat electric griddle or frying pan to 300 to 325 degrees. Fry 3 to 4 minutes on each side or until golden brown on each side. Cool on wire rack and sprinkle both sides with powdered (10X) sugar.

We love these because it is a family recipe passed down from generation to generation on my husband’s side of the family since they are Welsh. My kids plan on continuing to pass down the recipe as well.

• 1 1b. marshmallows
• 2/3 c. canned milk
• 1 1b. graham crackers, crushed
• 2 c. pecans or walnuts
• 2 – 3 c. raisins

First, place crackers in a gallon size ziplock bag and crush with a rolling pin. Empty into a large bowl.
Add nuts and raisins.   Mix well.

Next, melt marshmallows in milk in a large pan on low heat, stirring carefully. (May melt in a microwave.)

Add marshmallow mixture to graham cracker mixture. Stir well. Will be sticky.

Prepare a square pan, lined with long strips of Saran wrap, enough to cover the mixture after packed in.

Empty batter mixture in the prepared pan. Cover with the extra long pieces of wrap and press down, packing it in to the shape of the pan.

Refrigerate or freeze. When chilled, slice and enjoy!

This is simmered and served from a slow cooker, freeing up a burner on the stove.

• 2 cups sugar
• 2 cups water
• 2 quarts cranberry juice cocktail
• 2 cups orange juice
• 6 sticks cinnamon
• 3 Tbsp lemon juice
• 2 cups water

Boil sugar and water until clear. Add remaining ingredients, transfer to slow cooker to keep warm. Float lemon slices on top.

• 1/2 cup chopped white chocolate
• 4 oz. light cream cheese, softened
• 2 cups icing sugar
• 4-6 candy canes, crushed finely but not to powder (bashed in ziplock bag with hammer)

Place chocolate in a glass bowl and microwave 1 minute, until almost melted. Stir to melt remaining chocolate bits and set aside to cool slightly.

Beat cream cheese until smooth, and add melted chocolate and beat again until smooth.

Add 1 cup icing sugar and stir until well blended. Add the remaining icing sugar and stir until you have a soft dough.

Pour crushed candy canes into shallow bowl.

Shape the chocolate mixture into 1″ balls and roll in the crushed candy canes to coat. Place on a sheet of waxed paper and refrigerate until firm.

Makes approximately 2 dozen truffles

My mother-in-law has been making this fruit salad for as long as I have been in their family (24 years). Each holiday, after dinner, we would all sit down and play board games or cards and munch on fruit salad. My new brother-in-law from Panama is even in love with it, and he does not have much of a sweet tooth.

The recipe is a variation of one she found years ago. She is diabetic and had to revise the dish to fit her dietary needs. Even though it is “sugar free”, carbs must be counted if you are diabetic. It is a fruit salad after all! Hope you enjoy. It is TRULY a great recipe.

• 1 large apple, peeled, cored, and diced (I prefer red delicious)
• 1 large banana, split in half length wise and then sliced
• 1 pound of red seedless grapes, each cut in half
• 1 medium can of mandarin oranges
• 1 medium can of crushed pineapple
• 1 cup of golden raisins
• 1 cup of chopped walnuts or pecans
• 1 small container of whipping cream
• 2 tablespoons Equal or Splenda

Empty the can of oranges and pineapple and dump into a colander. Let it sit and drain for at least 30 minutes so that all the liquid is removed. The reserved juice can be used to baste your Christmas ham (delicious).

Whip the cream until very light. Add the diet sugar and continue whipping until firm peaks form.

Combine the drained fruit in a large serving bowl (I use a stainless steel or glass bowl that has been refrigerated) along with the cut fruit. Add raisins and nuts. Gently fold in the whipping cream. You may not use all the cream. It should be enough to just “coat” the fruit. Refrigerate until serving time.

Fill an 11×13 casserole dish with enough peeled and sliced apples to make a mound of them.
Note: I like to use some Granny Smith to cut the sweetness.

Sprinkle a package of red cinnamon candies (like Red Hots) over the top.

Bake at 350 degrees for 45 minutes.

• 1/2 cup butter
• 1 cup sugar
• 3/4 cup brown sugar
• 1/4 cup milk
• 2 Tbls milk
• 1 egg
• 3 cups flour
• 1 tsp baking powder
• 1/2 teas salt
• 1/4 teas soda
• 1 cup chopped nuts
• 2 1/2 cups chopped frozen cranberries

Heat oven to 375 degrees.

Cream butter, sugars. Stir in milk, orange and egg. Mix in other ingredients.

Drop by teaspoon onto a baking sheet. Bake 10 to 15 minutes.

This has been a family recipe passed down from my grandmother, to my mother, and now me. We serve it at EVERY holiday event and there is never any leftovers (except for when I make an extra batch and hide it from everyone else). Because this has been handed down, measurements are approximate. You may need to add more pineapple or mustard according to taste.

• 1 can of Deviled Ham
• 1 package of cream cheese
• 1/2 cup canned pineapple
• 2 Tbs Spicy Brown mustard
• 1 tsp ground clove

Combine all ingredients using a food processor until smooth.

Serve with plain ruffled potato chips.

• 1 can stew
• 1 can stewed tomatoes (run a sharp knife through the tomatoes in the can to cut quickly)
• 1 can chili (any variety – beans,no beans, hot, etc)
• 1 can mixed vegetables
• 1/3 envelope stew seasoning

Mix all ingredients in a crockpot and heat on High 4-6 hrs or Low 6-8 hrs.
Change it up by adding a can of corn or more cans of vegetables of your choice.
Wrap dinner rolls in foil and place on top of lid and cover with a towel. You’ll have a complete meal with next to no effort.
My family has always had this meal on Christmas Eve – it’s quick and easy so we have time to enjoy family and filling enough, but we don’t overstuff ourselves – so we can leave the stuffing for Christmas dinner the next day! And leftovers are great too.

• 1 bag flavored chips (choco, white chocolate, cherry, etc)
• 1 can cake frosting to compliment chips ( peanut butter chips and chocolate frosting for example)

Melt chips in microwave safe bowl until stirable; stir in can of frosting and place in a dish that has been buttered.
Let set until firm, cut and enjoy.
Sometimes I add chopped nuts for variety

• 2 C. Unbleached Flour
• 1/4 C. Wheat Germ
• 1 tsp. Salt if wanted
• 2/3 C. Olive Oil (original recipe calls for vegetable oil,but olive is healthier)
• 1/3 C. Boiling Water

Mix Salt, Flour, and Wheat Germ.

Pour Boiling Water and Olive Oil in all at once and stir with fork.

Separate dough into 2 equal balls(keep covered to prevent drying out)

Roll dough(1 ball) between 2 pieces of Wax Paper.

Remove top paper,lay crust side down on pie pan,remove top paper,flute edges.

Makes one 10 inch pie crust(I get 2 crusts,(hence 2 balls)bottom and top, out of it, unless you want really thick crust)

Bake at 450 degrees for 15 minutes. Turn down to 350 degrees for 45 minutes.

Note: If you need to bake the crust without filling, poke holes in crust and bake for about ten minutes or until golden brown.

This recipe was given to me by a very dear friend over 30 years ago. This crust is very delicious and better for you! ENJOY!!!

Pour a little Mazola or crisco in frying pan.
Tear in small pieces your favorite brand of 1 lb. sausage, let sausage fry a bit.
You can put in onions, (fresh or dried) green pepper,and cubed potatoes, mix all together,cook till potatoes are done, remove.
Cook a soft egg,or what ever egg is your liking, and place on top of mixture!
VERY VERY GOOD, and there will be no left overs!!

I have tweaked a banana bread recipe for my husbands friend at work who is diabetic. He enjoys the recipe and it does not cause his blood sugar to spike plus it is very moist!!!

Makes 1 loaf

• 1/2 cup (1 stick) butter, at room temperature, plus more for pan
• 1/2 cup Date sugar
• 1/2 cup Organic Blue Agave Sweetener
• 2 large eggs
• 1 1/2 cups unbleached flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup Baby food Bananas or mashed.( I find that baby food mixes so well)
• 1/2 cup plain yogurt
• 1 1/2 teaspoon vanilla
• 1/2 cup chopped walnuts or pecans

Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside.

In an electric mixer fitted with the paddle attachment, cream butter, Agave Sweetner and sugar until light and fluffy. Add eggs, and beat to incorporate.

In a separate medium size bowl, whisk together flour, baking soda, and salt.

Add to the butter mixture, and mix until just combined. Add bananas, Plain yogurt, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan.

Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes.

Let rest in pan for 10 minutes, then turn out onto a rack to cool.

• 1 can whole cranberry sauce
• 1 can apple pie filling
• 1/4 cup orange marmalade
• 1/4 cup chopped pecans

Mix together in large bowl and serve.

• 1 can of salmon, drained
• 1 pkg cream cheese
• 2 tsp dried onion flakes
• 1 tsp liquid smoke
• 1 cup chopped walnuts

Mix everything together, put in a mold or just put it in a bowl of your choice. Chill and serve with crackers.

Have served this dip for over 30 yrs. If I don’t make it at the holidays, my family asks me to make it.

• 1 box saltine crackers
• 1 cup hot water
• 1 large chopped onion
• 1 stalk of celery, chopped
• 1/4 lb mushrooms, sliced or a 4 oz can of sliced mushrooms, drained
• 1/2 tsp poultry seasoning
• 1 egg, beaten

Pour saltine crackers into a very large bowl. Cover with hot water. Let stand for 5 minutes. Squeeze out as much water as possible. Saute the onion, celery and mushrooms (if fresh) in oil until onion is translucent. Add to cracker mixture. Season with poultry seasoning. Add egg and blend together well.

Stuff turkey or put in a separate dish and bake for about 1/2 hour. If desired, can moisten a bit with turkey drippings.

Serves 8

My grandma grew up in a poor sharecroppers family in rural Georgia in the 30′s and 40′s. Her family raised their own hogs and crops, including sweet potatoes. While I don’t have her original recipe (if there ever was one) I did come close. I adapted it to use a crock pot, since for the holidays it is easier. My Grandma died of brain cancer on Thanksgiving Day last year so this holiday now has a more special meaning for me and my family.

• 4 large sweet potatoes
• 1 cup dark brown sugar
• 1/2 cup chopped pecans
• 1 t cinnamon
• 1 cup fruit juice (I use Cider)
• 1 t salt

Peel and slice potatoes into 1/2 inch thick slices. Mix dry ingredients and layer with potatoes in a 3-4 qt crockpot. Pour juice on top. Cook for 4-6 hours on high.

I hope that this recipe spreads cheer to everyone and reminds you of someone you love.

Preheat oven to 375 degrees

• 2 Cups butter (4 sticks)
• 1 cup confectionery sugar (powdered)
• 2 teaspoons vanilla extract
• 4 1/2 cups flour
• 1 teaspoon salt
• 1 1/2 cups(6oz) chopped walnuts

Combine butter and sugar until fluffy.
(I use this alone at times with flavorings for a spread.)

Stir in the remaining ingredients.

Roll into balls. (about 2 teaspoons)
Place onto a cookie sheet about 1 inch apart. Bake 12 min.

Transfer cookies to pan with a light coating of confectionery sugar and let cool completely.

When cooled, sift confectionery sugar over tops. (Use a sifter or small wire strainer.)

These cookies are very delicate, with a buttery, short bread flavor. They look beautiful, white and snowy! I usually have to make 4 batches to have enough!!!

• 1/2 cup oil
• 3/4 cup sugar
• 1 cup mashed banana
• 3 eggs, well-beaten
• 1 3/4 cup rice flour
• 1 tsp soda
• 1/2 tsp salt

Grease the bottom of a loaf pan. Bake at 375 degrees 40 min.

Cream the oil & sugar. Stir in the mashed bananas,
Add eggs & blend thoroughly. Mix in the rice flour, soda & salt.
Blend well. Spread batter into the loaf pan evenly & bake.
Remove from pan & cool on a rack.

• 1 lb dates
• 1 lb walnuts
• 1 lb graham crackers
• l lb marshmallows
• 1 cup milk or cream

Soak marshmallow in milk, while cutting the dates and nuts into small pieces.

Roll crackers fine and keep out 1/2 cup.

Mix all together thoroughly then shape into loaf, roll in 1/2 cup crackers.

Refrigerate until firm.

Slice thinly, as it is rich, and top with whipped cream.

• 1 can Cherry Pie Filling
• 1 container Cool Whip (thawed)
• 1/2 Cup Pecans (or nuts of your choice)
• 1/2 bag of mini marshmallows

Combine all ingredients in large bowl and chill for at least 1/2 hour prior to serving.

6 servings

• 4 eggs
• 1/4 c sugar
• 2 tbsp sugar
• 4 3/4 c milk (divided in half)
• 2 tsp vanilla
• 2 dashes nutmeg

Blend ingredients together (using only 1/2 milk)  in a saucepan and cook until hot. Add remaining 1/2 milk after cooking, stirring in. Refrigerate until cold.

Then pour into tall glasses and enjoy!! This recipe is great so you don’t have to worry about the raw eggs and it taste wonderful!!

• 1 bag of baby spinach, washed, dried, and chilled
• 1 large cucumber, chilled and unpeeled with fork tines drawn vertically through peel, thinly sliced
• 1 medium red onion, chilled, thinly sliced and separated into rings
• 1 cup pecan halves
• 2 cups pomegranate seeds, chilled (This is usually 2 pomegranates)
• 1 small can mandarin oranges, chilled and drained well

Layer ingredients in order given, and when ready to serve, toss lightly, making sure a bit of the fruit and vegetables are peeking up through the spinach.

A light vinaigrette is the best salad dressing, especially raspberry.

I found this recipe in a really neat booklet put out by Benson & Hedges (go figure)!  The book contains a collection of recipes from Great American Inns. Our family loves this recipe because it uses up the bountiful harvest of butternut squash from our garden and it is so deliciously sweet you can’t believe it’s squash.

• 3 cups mashed, cooked butternut squash
• 1/4 cup butter
• 1 TB brown sugar
• 1/2 tsp salt
• dash white pepper
• 1 1/2 TB butter
• 6 cups unpared Jonathan apples
• 1/4 cup sugar
• 1 1/2 cups crushed cornflakes
• 1/2 cup chopped pecans
• 1/2 cup brown sugar
• 2 TB melted butter

Season squash with 1/4 cup butter, 1 TB brown sugar, 1/4 tsp salt & pepper. Heat 1 1/2 TB butter in skillet and add apples. Sprinkle with 1/4 cup sugar and cover. Simmer over low heat until barely tender (about 5 minutes). Spread in a 3 quart casserole.

Spoon mashed squash over apples. Mix cornflakes with pecans, 1/2 cup brown sugar and melted butter. Sprinkle over casserole and bake in 350 oven for 15 minutes.

Makes 8 servings.

• 1 small pumpkin, preferably a ‘sugar’ pumpkin or a ‘pie pumpkin’ or anything other than a pumpkin whose destiny is a jack o’lantern

Custard: (makes about 2 cups liquid)

• 3 eggs, whisked well
• 1 cup cream (sorry, half & half doesn’t thicken well)
• 1/4 cup brown sugar
• 1 tablespoon molasses
• 1 tablespoon dry sherry (optional but nice)
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger

• 1 tablespoon butter, in tiny cubes

Preheat the oven to 350F or 400F. Wash the outside of the pumpkin very well. Carefully insert a knife into the flesh to cut off the ‘top’. Remove and discard the seeds (or save them for Spicy Sweet Pumpkin Seeds) and the pumpkin ‘gunk’ inside.

Whisk together the custard ingredients, then pour into the pumpkin. Sprinkle the butter cubes over top. Place the stem-top back onto the pumpkin and transfer to a baking dish. Bake for about 90 minutes or until the custard is firm. (Check after 60 minutes but both pumpkins I cooked took a full 90 minutes.)

To serve, use long-stemmed spoons (such as iced tea spoons) to share, scooping up bits of the cooked pumpkin along with custard.

• 4 eggs
• 1 package chocolate cake mix
• 1 sm. pkg instant chocolate pudding mix
• 3/4 c vegetable oil
• 1 cup water
• 2 cups sour cream
• 12 oz pkg chocolate chips

Spray crock pot with non-stick cooking spray. Mix all ingredients until smooth and pour into crock. Cook on low 6-8 hours or high 3-4 hours. This makes a wonderfully rich and moist brownie dessert. Serve warm with ice cream.

Note: In the newer oval-shaped crock pots, I have had some trouble with this burning a bit on the ends. It is best suited to the round 5- or 6-quart pot.

Layer 1:

• 3 cups crushed graham crackers
• 1 1/2 sticks butter, melted
• 1 tbsp. sugar
• Mix together and press into bottom of 9×13 pan.

Layer 2:

• 2 sticks butter, softened
• 2 cups confectioners sugar
• 2 eggs
• 2 tsp. vanilla
• Beat with mixer for 20 minutes at high speed and carefully spread over crumbs.

Layer 3:

• 2 cups crushed pineapple, drained

Layer 4:

• 7 bananas, sliced

Layer 5:

• 1 large Cool Whip, thawed

Layer 6:

• 1 cup chopped pecans

Layer 7:

• 24 Marachino cherries

Prepare, cover and refrigerate overnight

I dreamed this up when my son was little to get him to eat apples. He was not a fruit person, but for that matter, neither was I.
When I was growing up my family didn’t have many fruits in their diet for some reason and I never learned to like them. Never too late though! I do now.

• 1 jar applesauce
• 1 cup Cool Whip
• 1/4 tsp cinnamon
• crushed Nilla wafers or graham cracker crumbs or even plain bread crumbs
• butter
• sprinkle of sugar
• very very slight sprinkle of salt

Chill applesauce and Cool Whip.
Combine these with the cinnamon and blend well.
Melt butter in cast iron skillet.
Heat graham cracker or Nilla Wafer crumbs or plain bread crumbs in the butter until golden brown.
Sprinkle sugar and very minute trace of salt into the toasted crumbs and blend well. Be careful not to let the mixture burn.
Sprinkle this topping on the Apple Fluff just before serving. Yummm!

• 4 1/2 cups flour
• 1 1/2 tsp. soda
• 1 tsp. salt
• 1 tsp.cinnamon
• 1/2 tsp. allspice

• 1 1/2 cups bacon drippings (warm & strained)
• 1 cup brown sugar
• 1 cup white sugar
• 2 TBSP. sour milk
• 3 eggs
• 1 cup raisins
• 1 cup nuts(optional)

Mix flour, soda, salt, cinnamon, and allspice together; set aside
Mix bacon drippings, sugars, milk, and eggs together. Add raisins nuts. Then add the flour mixture and stir until mixed well.
Refrigerate overnite.

Pre-heat oven to 350 degrees

Roll in balls & flatten with hand.
Bake 10 min. (or until brown)

Perfect for Thanksgiving morning.
When you have company it isn’t always easy to get up early and bake for the group when you are focused on getting the turkey in the oven. This recipe you make the night before and bake in the morning! I love to have this ready to pop in the oven on Thanksgiving morning.

• 1 1/2 Tablespoons butter
• 1 cup sugar
• 1/2 cup packed brown sugar
• 1 teaspoon GF baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/8 teaspoon gluten-free vanilla
• 2 eggs
• 2 cup gluten-free flour blend (like Bob’s Mill, Pamela’s or Jules)
• 1 cup yogurt

Beat butter, sugars, baking powder, baking soda, salt and spices together. Add vanilla; add eggs one at a time.
Mix in the flour and yogurt alternating as you mix.
Spread into a greased 9”x 13” pan.
Sprinkle Topping over the pan.
Cover and refrigerate over night.

In the morning bake at 350 for 40 – 45 minutes. Cool and serve.

Topping

• 3/4 cup brown sugar
• 3/4 cup chopped nuts – walnuts, pecans, hazelnuts
• 3/4 teaspoon cinnamon
• Optional, 1 cup chocolate chips

Mix together and sprinkle over the coffee cake.

This dip may be a little pricey, but Christmas Eve is a time to splurge! I try to get ingredients on sale and store in the freezer.

• 1 lb. of shrimp cooked, peeled, and chopped.
• 1 8oz pkg of cream cheese, softened
• 1/2 cup of real mayo
• 1 lb. of shredded cheddar cheese
• small can of pickled jalapenos, chopped
• salt and pepper to taste

Mix all ingredients. Add more or less jalapeno to your liking.

Serve with Fritos. Delicious!

We love the taste of toll house cookies around the holidays so much that we include the same delicious, unique taste in this pie, too! Can never have too much toll house!

• 2 Eggs
• 1/2 cup Flour, unsifted
• 1/2 cup Brown Sugar, packed
• 1/2 cup White Sugar
• 1 cup Butter, melted and cooled
• 1 cup Chocolate Bits
• 1 cup Walnuts (opt.)
• 9 ” Pie Shell, unbaked

Preheat oven to 325 degrees. In large bowl, beat eggs til foamy. Add sugars, flour, and beat til well blended. Add butter. Stir in chocolate bits and walnuts. Pour into pie shell. Bake 1 hour. Serve warm with ice cream or whipped cream.

• 2 cans whole green beans
• 1 (120z) pkg bacon
• 1/2 cup butter
• 1/2 cup brown sugar
• seasonings to taste

Cut bacon in half, and wrap each piece around small bundles of green beans. Combine the other ingredients in microwave bowl and melt till liquid. This should be as thick as syrup. Pour mixture over green beans and bake at 350 for 45 minutes. drain any extra liquid.

This is the ONLY thing I make for the holidays. But I make over 100 pounds for family and friends.

Heat on med heat:

• 1/3 C water
• Add 2 C. sugar
• 1 C. Karo White syrup

Heat to 240 degrees, stirring every once in a while.

• Add 2 C. raw peanuts and 1 tsp salt

Stir and heat to 295 degrees.

• Take off heat and add 1 Tablespoon butter
• And 2 tsp baking soda

Pour onto buttered cookie sheet

Cool and bag.

DO NOT make on a humid day.

I use a heavy bottomed pan – I have 4 pressure cooker pans that you would use for meals – not canning

Also use FRESH soda and raw peanuts.

• 2 packages Pepperidge Farm party rolls
• 3/4 pound ham (boiled or country)
• 1/2 pound Swiss cheese

Layer 2 pieces of ham and cheese on each roll and put on a cookie sheet with a rim.

• 2 sticks butter
• 1/4 cup brown sugar
• 2 tablespoons Dijon mustard
• 2 tablespoons Worcestershire sauce

Melt together and bring to a boil for 1 minute. Pour over biscuits. Sprinkle with poppy or sesame seeds if desired. Refrigerate for at least 2 hours. Bake at 350 degrees for 10 minutes.

These cookies were passed down from my grandmother and I make them every year (or else risk being disowned by my family).

Dough

• 4 1/2 cups flour
• 1/2 tsp salt
• 2 tsp baking powder
• 1 cup shortening
• 2 cups sugar
• 2 eggs
• 1 tsp vanilla
• 4 Tbs milk

Cream shortening; blend in sugar, add eggs and beat until smooth. Add vanilla. Add dry ingredients alternately with milk. Roll out 1/8″ thick.

Filling

• 1 cup sugar
• 1 Tbs flour
• 1 cup raisins
• 1 cup dates, chopped
• 2 Tbs lemon juice
• pinch salt
• 3/4 cup water

Combine all ingredients in a saucepan. Cook over medium heat until thick. Cool.

Cut out 2 cookies (use Christmas shapes, but nothing too narrow). Place about 1 tsp of filling between cookies (sandwich fashion) and press edges to seal. Bake at 400 degrees for 6-8 minutes, or until they just start to brown around the edges.

Makes approx. 60 cookies

This is my ‘I’m tired of holiday leftovers, but don’t want to throw them away’ recipe.
Great for New Year’s eve, fills you up and gets rid of leftover potatoes.

• 1lb ground beef
• 1 med. onion, sliced
• 1 1/2 cup bbq sauce

• leftover mashed potatoes

• 4 tbsp cooking oil

• grated cheddar cheese (as much as you like)
• 4-5 slices of bacon,cooked and crumble
• 3-4 pickles, chopped

Brown ground beef and onions together. Once done add bbq sauce and let simmer for 15-20 minutes.
Take mashed potatoes and form them into patties.
Put oil in skillet and heat. Add patties and fry until crisp on both sides.
When both sides are crispy put on plate. Layer with meat mix, cheese, bacon, and pickles. Then dig in.

Bottom layer:

• 1 stick butter
• 1 cup peanut butter (chunky or smooth)
• 2 3/4 cups powdered sugar

Top layer:

• 1 cup chocolate chips (milk, dark or semi-sweet
• 2 tablespoons butter

In a glass bowl, microwave butter and peanut butter until melted. Stir in powdered sugar (mixture will be stiff and you may need to mix it with clean hands). Pat mixture into an 11 x 7-inch glass dish.

Melt chocolate pieces and 2 tablespoons of butter in microwave safe bowl. Do this in short cycles, 10 seconds, stir, 10 seconds, stir, 10 seconds, stir, until melted.

Spread chocolate mixture over peanut butter layer. Cover with plastic wrap and chill for 30-60 minutes to allow chocolate to set. Bring to room temperature and cut into small pieces.

Don’t try to cut the candy when it’s cold. The chocolate layer on top will crumble.

Crust

• 2 cups crushed ginger snap cookies
• 6 tablespoons butter (melted)
• 1 tablespoon sugar

Filling

• 3 8 ounce blocks of Cream Cheese (I have used also low fat)
• 1 cup sugar
• 3 eggs
• 1 tesp vanilla
• 1 small can pumpkin (not pumpkin pie filling)
• 1 tablespoon pumpkin pie spice

Topping:

• Brown sugar (enough to sprinkle on top)

Prepare a 10 inch cheese cake spring form pan by lining with waxed paper or parchment.
In medium bowl mix together all crust ingredients.
Press into the bottom and up with sides of the spring form pan.
Bake in oven for 10 minutes.
Take out to cool while preparing filling.

In large bowl mix cream cheese and sugar to cream.
Add eggs one at a time and beat 1 minute between each egg.
Add pumpkin pie filling and beat until well mixed.
Add pumpkin pie spice and vanilla until incorporated.

Place pan on a baking sheet.
Bake at 325 degrees F for 55-60 minutes or until center is almost set.
Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Serve with whipped cream.

I love this recipe because it is so simple and delicious!

• 1 package of cream cheese
• 1 can of cranberry sauce

Mix the two in a bowl, until smooth.
Put in a serving bowl and place graham crackers, fruit, or what you would like to dip.

Delicious, fast, and an easy holiday appetizer to feed those waiting for the big dinner!

This recipe is originally from my mother, and is currently popular with my entire extended family and church family.

• 1 stick of butter, soft
• 1 cup of plain flour
• 1 cup of chopped pecans,(plus extra)
• 1 large 8 oz. cream cheese, soft
• 1 cup powdered sugar
• 2 small containers cool whip
• 1 tsp. vanilla
• 1 large instant chocolate pudding
• 1 large instant vanilla pudding
• 5 cups milk

1st layer: 1 stick of butter, soft: 1 cup of plain flour; 1 cup finely chopped pecans. Mix until crumbly. Press into 9×13 in. pan. Bake at 350degrees until light brown. Cool.

2nd layer: Large 8oz container cream cheese, soft; 1 cup powdered sugar; 1 small container cool whip; 1 tsp. vanilla. Blend. Spread across 1st layer.

3rd layer: Mix 1 large instant chocolate pudding mix with 2 and one half cup milk. Spread across 2nd layer.

4th layer: Same as 3rd, but use vanilla pudding. Spread across 3rd layer.

5th layer: 1 small container cool whip, soft. Spread across top. Sprinkle chopped pecans over the top, if desired.

Keep refrigerated until ready to eat.

• 1/3 c sugar
• 1/3 c water
• 1/2 t almond extract
• 1/3 c evaporated milk
• 1 qt vanilla ice cream, slightly softened
• 2 liter clear soda pop-7up, slice

Cook water and sugar until sugar has dissolved.
Add almond extract and evaporated milk. Refrigerate.
At serving time mix softened ice cream, and spoon into sugar mixture.
Pour soda over top.

We have this anytime from Halloween through Thanksgiving. I received it from a friend in 2001 and have been using ever since. Its a fun fall tradition for our family.

• 1 med. pumpkin (6-8 lbs)
• 1 1/2-2 lbs ground beef
• 1/2 cup chopped onion
• 1 can cream of mushroom soup
• 2 T brown sugar
• 3 T soy sauce
• 8 oz fresh mushrooms or 4 oz can (we love mushrooms so we use lots of fresh)
• 1 1/2 c cooked rice
• 1 8 oz can sliced water chestnuts
• 1 chopped potato
• 2 sliced carrots

Clean pumpkin.
Brown hamburger and onion.
Combine beef, soup, sugar, soy sauce, mushrooms, potatoes, and carrots. simmer 10 minutes.
Add rice and chestnuts.
Spoon into pumpkin.
Spoon into pumpkin.
Replace top and put on cookie sheet.
Bake at 350 for 1 1/2-2 hours or until pumpkin meat is tender and potatoes and carrots are cooked.

• 8 oz bacon, diced
• 2 lb fresh Brussels sprouts or 3 (10 oz.) pkgs. frozen–thawed
• 1 med. onion, diced
• 1 Tbsp sugar
• 1 Tbsp brown sugar
• 2 Tbsp cider vinegar
• 1/2 cup chili sauce
• 1/4 tsp dry mustard
• 1/4 tsp salt
• 1/8 tsp pepper

In large heavy skillet over medium heat, fry the bacon until crisp, then remove with slotted spoon and put on paper towels to drain.
Pour off all but 2 tablespoons of bacon drippings from skillet.

Heat 2 tablespoons bacon drippings over medium high heat.
Add Brussels sprouts and diced onions and fry until tender and slightly browned.
Add both sugars and fry for an additional minute or two, until the sugars are dissolved and vegetables are lightly caramelized.
Add cider vinegar, chili sauce, mustard, salt and pepper and fry for an additional 2 minutes.
Top with crumbled bacon and serve immediately.

• leftover mashed sweet potatoes
• leftover sliced turkey
• leftover gravy
• whole cranberry sauce

Take leftover mashed sweet potatoes and place on individual baking ramekins.
Place leftover sliced turkey on potatoes, then spoon leftover gravy over turkey.
Spoon approximately 2 tablespoons whole cranberry sauce on each bundle.
Heat to warm and serve.

• 1 15oz. can of pumpkin
• 1 box spice cake mix

Mix together well and spoon into 18 cupcake wrappers.
Bake at 375 for about 10 minutes.
These are 1 point muffins for those Weight Watchers!

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

• 3/4 cup butter, melted
• 1 1/4 cups white sugar
• 2 teaspoons vanilla extract
• 3 eggs

• 1/4 cup cocoa powder
• 1/2 cup semi-sweet chocolate chips

• 1 cup pumpkin puree
• 1/2 cup chopped walnuts
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg

Preheat oven to 350 degrees F and grease an 8×8 inch baking pan.
In a large bowl, stir the flour, baking powder, and salt together.
In a separate bowl, stir the melted butter, sugar, and vanilla extract together, beat in the eggs one at a time with a spoon.
Gradually add the flour mixture to the butter mixture and stir the batter until it’s evenly moistened.
Divide the batter in half and put in two separate bowls.
Take one bowl of batter and blend the cocoa powder and chocolate chips in.
Take the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.
Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter.
Repeat the layers, ending with a pumpkin layer. Take a small knife and gently drag through the batter gently in a swirling motion to create a marbling look.
Bake for 40 to 45 minutes or until the brownies begin to pull away from the sides of the pan. If you insert a toothpick in the center it should come out clean.
Remove from oven and let cool.  Cut into squares.

These are a wonderful, healthier, “not too sweet” alternative to straight brownies!

This is my families tried and true holiday bean recipe, although each of us has their own twist on it. I like mine with a little more bite and my sisters like theirs sweeter. Mama likes fewer wieners and more onion. It is very versatile and is just as good cold as hot.
This recipe can be doubled or halved, whatever you need to feed your bunch. Feel free to adjust the amounts of ingredients to your taste or make substitutions like ketchup for tomato sauce.

• 1-#10 can of pork and beans ( we have Showboat brand in our area)
• 12-15 wieners, chopped into 1/2″ pieces
• 1-onion, chopped
• 1-15oz. can tomato sauce
• 2 or 3 T yellow mustard
• 2 or 3 T pancake syrup (Blackburns brand is great cause it is really thick, dark Karo will also work, or whatever you have, experiment)
• 1 or 2 T garlic, powder or fresh minced

Mix all ingredients into a casserole and bake in a 350 degree oven for about 45 minutes or until bubbly and thickened.
Thanks

Can also be cooked in the crockpot. Start on high for 3-4 hours and then on low for several more until ready to serve.
Can be made without wieners.

• 1 rotisserie chicken (about 3 lbs), meat removed and chopped up (about 4 cups)
• 8 corn muffins broken into pieces (about 7 cups)
• 8 slices of white bread broken into pieces
• 1 medium onion chopped
• 3 cups celery chopped
• 2 cans (10.5 oz each) cream of chicken soup (concentrate only)
• 15 oz. chicken broth
• 4 eggs beaten
• ½ tsp black pepper
• 1 cup chopped bacon (cooked)
• 2 c pecans chopped coarsely

Mix all ingredients together and put into 5 qt or larger crock pot.
Cook on high for 4 hours, or low for about 7 hours until set.

Serves 10

This is great for a crowd. Your house will smell like its thanksgiving! Serve with cranberry sauce on the side. I love to take this to pot lucks.

This is one of our favorite dessert recipes for the holidays. I saw it in a Food Now! article a couple of years ago and since then it has been out go-to pie recipe. The pears add a nice flavor, and it’s great to be able to mix things up a little bit!

Topping:

• ¼ cup oats
• ½ cup flour
• ½ cup brown sugar
• ¼ cup butter, chilled and cubed
• 1 tsp. cinnamon
• ¼ tsp. nutmeg

Filling:

• 2 ½ cups granny smith apples, peeled and sliced
• 2 cups pears, peeled and sliced
• ¾ cup sugar
• 2 Tbs. flour
• ½ tsp. cinnamon
• ¼ tsp. nutmeg
• pinch of salt
• 2 Tbs. lemon juice, fresh squeezed
• 1 tsp. lemon zest
• 1 (9”) deep dish pie shell, unbaked

Preheat the oven to 375 degrees. With the mixer on low, combine the topping ingredients until the butter is the size of peas. Set aside.

In a medium mixing bowl, combine the filling ingredients until the apples and pears are completely coated. Pour into the pie shell. The filling should mount above the top of the shell.

Evenly distribute the topping over the filling.

Bake the pie at 375 degrees for 25 – 30 minutes or until the filling is completely cooked. Depending on how your oven bakes, you might need to cover the crust edges with foil to prevent overbrowning.

This cake is really moist and a great way to use up ripe pears!

• 175g/6oz unsalted butter, softened
• 175g/6oz caster sugar
• 3 eggs
• 175g/6oz self-raising flour
• 1tsp vanilla extract
• 3 large ripe pears, peeled, cored and chopped
• 50g/2oz plain chocolate

Icing sugar to decorate (optional)

If you want a chocolatey sponge swap 1tbsp flour for 1tbsp cocoa powder

METHOD

Preheat the oven to 160C, 325F, Gas 3.

Grease and line a standard loaf tin.

Cream together the butter and sugar in a large mixing bowl.

Gradually beat in the eggs.

Stir in the vanilla extract and chopped pears until well combined.

Sieve in the flour and carefully fold into the mixture.

Pour the mixture into the prepared tin and level the surface.

Bake in the preheated oven for about an hour until firm to the touch.

Allow to cool in the tin for 5 minutes and then turn out onto a cooling rack.

Melt the chocolate in a heatproof bowl over a pan of simmering water.

Drizzle the chocolate over the cooled cake.

When the chocolate is set sieve a little icing sugar over the top (optional).

Store in an airtight container.

• 15 apples, peeled and cut up
• 1 box (4 serving size) instant vanilla pudding
• 1/3 cup white sugar or Sugar substitute
• 1 T ground cinnamon
• butter spray or 2 T melted butter
• cooking spray

1. Spray crock pot with cooking spray.
2. Mix dry pudding mix, sugar and cinnamon.
3. Lightly spray apples with butter spray or drizzle with melted butter.
4. Toss apples with pudding-cinnamon mix.
5. Put in crock pot. Cook on low four hours OR on high two hours.

VARIATIONS: Add cranberries, fresh or frozen blueberries, raisins or nuts.

Best made 1 day ahead of time and allowed to meld together in a covered bowl in fridge overnight.

• 1 head broccoli cut into floweretts
• 6 red delicious apples
• 1 to 2 carrots sliced
• ½ cup walnuts or pecans
• ½ cup shredded coconut
• ¼ cup raisins or dried cranberries
• (optional) ½ cup seedless grapes (I use them with the cranberries)
• ¼ t nutmeg + ½ t cinnamon or 1 t pumpkin pie spice

Mix ingredients and sprinkle with seasonings

Dressing:

• ¼ to ½ cup mayonnaise
• ¼ to ½ cup cool whip

Mix mayo and cool whip to taste and equal to ¾ cup. Toss with salad ingredients.

• 8 ounce box of noodles (my fave, the small shells)
• 8 ounces cottage cheese
• 8 ounces sour cream
• 8 ounces cheddar cheese

Boil noodles under done. Preheat oven for 350. Pour in shallow oven safe dish. Add cottage cheese and sour cream, stir until mixed well. Add cheddar cheese and stir (recipe calls for 8 ounces, but I always add more). Also sprinkle a thin layer of cheddar cheese on top. Bake on 350 for about 30 minutes, until cheese on top is bubbly.

• 2 pkg frozen spinach,cooked according to package directions and drained
• 2 c onion chopped (I just use one big onion)
• 1 c mayonnaise
• 2 eggs, beaten
• 1 c shredded sharp cheddar cheese
• 1 can cream of mushroom soup, undiluted

Mix all together and place in a 9×12 inch casserole dish. Toast 4 slices of whole wheat bread and make into crumbs. Sprinkle these on top of mixture and dot with butter. Bake at 350* for 45 minutes. Serves 8-10 and reheats well.
You can use broccoli in this recipe if you like and use any kind of crumbs.

This is a recipe that was served at a family funeral many years ago and has become a family favorite for special meals.

If you enjoy mashed sweet potatoes you’ll love these Vanilla Mashed Sweet Potatoes. Not being the typical, overly sweet, heavily buttered recipe, they’re sure to be a topic of conversation and you’ll be asked for the recipe without fail. This base recipe has a subtle, comforting vanilla aroma and can be adapted for pies, soups and even a mousse! I’ve been making it for four years and it’s my most requested holiday recipe.

• 1 1/2 pounds Sweet Potatoes; washed. (leave wet)
• 1/3 to 1/2 Vanilla Bean; split lengthwise, seeds removed
• 1/2 cup plus 3 tablespoons Evaporated Milk or Heavy Cream
• 2 tablespoons Unsalted Butter at room temperature
• 1 teaspoon Grated Orange Zest (optional but lovely)
• Sea Salt (or regular salt)
• White Pepper (black will do)

Preheat the oven to 350F.

Prick the potatoes, place on baking sheet and bake for 1 hour, or until fork tender. Let them cool until you can handle and peel them. Cut the potatoes and put them in a food processor.

Meanwhile, add the evaporated milk, vanilla bean and orange zest to a pot and slowly bring to a simmer. (No higher than a medium heat.) Simmer for 5 minutes. Remove from heat. Discard the vanilla bean. Pour the mixture into the food processor and add the softened butter.

Puree the potato mixture until smooth. Season with salt and pepper to taste. I highly recommend sea salt and white pepper but regular salt and pepper do very nicely.

Serves four.

• 1/4 cup Crisco
• 1/2 cup sugar
• 1 egg
• 1/2 cup dark molasses
• 2 cups flour
• 1 tsp. ground ginger
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. cloves
• 1/2 tsp. salt
• 1/2 cup hot water with 1 tsp. baking soda in it

Cream Crisco and sugar together in glass bowl, either with a hand mixer or just with a big fork.
Add egg and mix.
Add molasses and spices and mix.
Mix in flour.
Add hot water/soda and mix.

Put dough in refrigerator and chill for 2 hours or overnight.

Preheat oven to 375 degrees. Grease a cookie sheet and drop dough on in golf ball size.

Bake for 8 to 10 minutes on metal cookie sheet, 12 minutes on baking stone.

Remove to rack until cool, then frost.

FROSTING:
2 1/2 cups powdered sugar
1 Tbsp. corn syrup
1 Tbsp. butter, melted
1 Tbsp. vanilla extract
2 to 3 Tbsp. milk (adjust for desired thickness)

Spoon frosting over cookies and let harden.

The cookies have an intense flavor which is very appealing, especially with a glass of milk or cup of coffee.

* These are my husband Neale’s Grandma’s cookies. He remembers her making them for him whenever he asked her to… which was quite often from what he tells me! He’s been making them almost every week lately, and sharing them now with our grandchildren who are gobbling them up just as fast as he did when he was a kid.

• 1 c. butter, softened
• 1 3/4 c. sugar
• 4 eggs
• 2 tsp. vanilla
• 2 3/4 c. flour
• 2 tsp. baking powder
• 3/4 tsp. baking soda
• 1 1/4 c. buttermilk
• Green food coloring

Grease and flour three 9″ round cake pans; set aside.
In a large bowl, beat butter with sugar until fluffy. Beat in eggs, one at a time, beating well after each; beat in vanilla.
Combine flour, baking powder and baking soda. Stir into butter mixture alternately with buttermilk, making three additions of flour mixture and two of buttermilk.
With food coloring, tint batter green. Scrape into each one of the prepared pans, smoothing top. Bake in center of 350ºF oven for 30 minutes or until cake tester comes out clean. Let cool in pans on rack for 15 minutes. Run knife around edges; turn out onto rack. Turn right side up; let cool on rack.

MAKE BUTTER ICING – Recipe below

Place one cake layer on a flat serving plate; spread top icing. Top with another layer; spread top with icing. Top with last layer; spread top with icing. Refrigerate for 30 minutes or until icing is firm.

MAKE FLUFFY ICING – Recipe below

Cover top and sides of cake with FLUFFY ICING. Makes 12 servings.

BUTTER ICING:
1 c. butter, softened
1/3 c. milk
5 c. icing sugar
2 tsp. vanilla
In a bowl, beat butter until fluffy; beat in sugar alternately with milk, making three additions of sugar and two of milk. Beat in vanilla. Makes 4 cups.
With food coloring, tint frosting red.

FLUFFY ICING:
1 c. light corn syrup
1/4 tsp. cream of tartar
2 egg whites
1 tsp. vanilla
In a saucepan, bring corn syrup to a boil over high heat. Meanwhile, in a bowl set over simmering water, beat egg whites with cream of tartar until frothy. Beat in corn syrup in a thin, steady stream; beat for about 4 minutes or until stiff peaks form. Remove from heat; beat in vanilla. Makes about 4 cups.

• 3 1/2 cups all-purpose flour
• 1/2 cup Sugar
• 3 teaspoons baking powder
• 1/2 pound CHILLED butter
• 1 cup whole frozen cranberries
• 1TBS zest from an orange
• 1 Cup Butter milk ( or you can sour milk with a TBS of lemon juice)
• One egg beaten with 1/4 cup water for an egg wash and 1/4 course sugar

Mix your flour, baking powder and sugar in a large bowl..add zest and toss.
Then with a cheese grater, grate the butter into the flour mixture..rolling the butter brick in the flour to coat and tossing the grated butter in the flour as well.
When all the butter is grated and the flour looks like course meal..throw in the cranberries and toss until coated.
Make a well in the mixture and carefully pour all the butter milk into the centre.
Carefully turn the bowl and slowly scrape the flour into the milk from the outer edges…lightly tossing until you have a loose ball..it is IMPERATIVE that you do NOT over-mix!! No KNEADING or rolling!
When the dough is somewhat holding together..turn it out onto a floured cloth..and gently press until you have a uniform circle about 3/4 to an inch thick…

At this point you can cut traditionally or use a floured glass to cut out your scones…

Place on a tray in the freezer for about an hour…

Preheat your oven to 350 F

Place somewhat frozen scones on a parchment paper lined cookie sheet…brush a light coating of egg wash on a scone and sprinkle with course sugar..and continue on to the next.

Bake at 350 F until golden. ( about 30-40 minute depending on your oven)

In a large heat resistant bowl:

• 12 oz. Bag Semi-Sweet Chocolate Chips
• ½ Cup of Butter or Margarine Cut up into smaller pieces
• 1 teaspoon of Vanilla
• 1 Cup of Chopped Walnuts (if desired)

In a medium to large pot:

• 10 Large or 44 Small Marshmallows
• 2 Cups Sugar
• 3/4 Cups Milnot (Condensed Milk) (you can get two batches from the 15 oz. can)

In a metal or glass bowl (something that can take high heat) put chocolate chips, margarine (or butter), vanilla and nuts (if desired). Set aside.

On a cookie sheet/or baking pan spray with pam and then put wax paper on the baking sheet.

In a medium sauce pan put marshmallows, sugar and Milnot and cook at low to low-medium heat until marshmallow are completely melted. Then, YOU MUST COOK THIS FOR AT LEAST 6 MORE MINUTES, stirring constantly. If you do not cook this for 6 minutes after the marshmallows melt, the fudge will not set. Keep the heat at low during this 6 minutes.

After the 6 minutes, pour the hot mixture over the other ingredients and stir until the chocolate and butter are melted.

Pour the entire mixture onto the wax paper in the cookie sheet/baking pan, spreading to desired thickness. Put in a cool place or refrigerator. It should set in a few hours or over night.
Cut to desired size.

• 1 – 8 oz pkg Cream Cheese
• 2 Tbsp frozen Orange Juice Concentrate, thawed
• 1 Tbsp Sugar
• 2 tsp grated orange peel
• 1/8 tsp cinnamon
• 1/4 cup chopped dried cranberries (Craisins)
• 1/2 c. finely chopped pecans
• Crackers

In a small bowl beat cream cheese, orange juice, sugar, orange peel and cinnamon on medium speed of electric mixer until fluffy.
Stir in chopped cranberries and 1/2 of the pecans. Shape into a ball and roll in the other 1/2 of the pecans. Place on a plate and refrigerate at least 1 hour. Serve with crackers like Keebler town house or butter crackers.

• 1 pkg Spice Cake mix
• 1 Pkg (3.4 oz) INSTANT Vanilla Pudding mix
• 1 Cup(1/2 of 15 oz can)Canned Pumpkin
• 1 – 8oz Pkg Cream Cheese,softened
• 1/4 cup sugar
• 1 egg

Make cake as directed on package but adding the dry Vanilla Pudding and pumpkin. Mix well. Pour into 24 lined muffin cups. Beat cream cheese, sugar and the egg until well blended. Drop a spoonful of cream cheese mixture into the middle of the cupcake, gently covering the cream cheese mixture with some of the cake mix.
Bake at 350 degrees for 18 – 21 minutes. Cool on baking racks.

• 2 large packages of cherry jello ( can be sugar free )
• 1/2 cup chopped pecans
• 1 16 oz. container sour cream ( can be light or fat free )
• 1 12 oz- 16 oz. package of cranberries
• 1 8 oz. container of cool whip ( optional )

Mix the 2 packages of jello with 2 cups of boiling water. Mix until well disolved. Put in refrigerator to chill for 1 1/2 to 2 hours.

As the jello is chilling, use cranberries to make cranberry sauce according to the package directions. Set aside to cool while the jello is “setting”.

After the jello is set, mix the cranberry sauce and jello together. Place the mixture in the refrigerator to gel. When the mixture has completely set, take the sour cream and blend with the jello mixture. ( You can blend by hand, or with an electric mixer on low speed. ) After well blended, fold in chopped pecans and cool whip if desired. Enjoy !

This is my grandmother’s that we just absolutely love! We’ve been making it for years and it’s delicious! It’s just not Thanksgiving without it!

• 6 eggs
• 3/4 C. Sugar
• 2-12 oz cans of Milnot or evaporated milk
• Dash of salt
• 2 Tbsp. pure vanilla extract
• 1 C. whipped cream (Cool whip will work, but not as tasty as making your own with whipping cream. )
• Ground nutmeg

In a bowl, lightly beat eggs and sugar. Heat milk into egg mixture. Pour into large saucepan and cook over medium/low heat, simmering constantly till it reaches 160 degrees. Strain into a bowl and stir in vanilla. Chill till cold. Beat whipped cream until stiff and fold into egg mixture. Garnish with nutmeg. Yields 1 1/2 quarts.

For a lighter version, substitute splenda in, but I add it after it has chilled, and use cool whip light whipped topping.

This never last long at our house and is a wonderful treat on Thanksgiving night especially with a late night piece of pumpkin pie or Christmas Eve.

• 1 lb. butter (real butter only)
• 1 lb. chocolate, shaved or chopped fine
• 2 cups sugar
• 2 cups chopped walnuts
• 1 T. vanilla

Put parchment or wax paper on bottom of jelly roll pan. Spread 1 c. chopped walnuts, then 1/2 of chocolate. Set aside.

Put butter and sugar in a HEAVY pan on stove at medium heat. Stir constantly until it reaches hard crack stage (use candy thermometer, or when a drop in cold water “cracks”). It will take 20-30 minutes. Will be a carmel brown and very smooth and shiny when ready.

Remove from heat and very carefully stir in vanilla until evenly mixed. Pour over chocolate. Top with remaining chocolate and then nuts. Press lightly (I put another sheet of wax paper over and very gently roll a rolling pin over so nuts get “imbedded” Let cool completely and then break into pieces.

Notes:

1. Do not use unsalted butter. I don’t know the chemistry involved, but if you use unsalted butter the butter and sugar separate as it heats.
2. You can use milk or dark chocolate, or even “white” chocolate.
3. You can make it with pecans or almonds if you prefer. You can also make without nuts if you have someone on your Christmas list who is allergic.
4. If you mix layers of dark, white, and milk chocolate in a glass container it makes a very pretty (and delicious) gift.

• 2 eggs
• 2 c milk – or powdered milk + water
• 1/3 c honey – or good pancake syrup
• 1 tsp vanilla – or vanilla flavoring
• 2 cups instant brown rice cooked
• Nutmeg- pinch
• Cinnamon- pinch
• 1/2 c raisins
• 1/2 c peanut butter- crunchy

Rehydrate brown instant rice, all all other ingredients- put in crock pot on low for several hours or bake in oven 350 for 2 hours

Here are two of my favorite homemade cranberry sauce recipes. Enjoy!

Homemade Cranberry Sauce

• 1 cup water
• 1/2 lb. fresh cranberries
• 1 3/4 cups sugar
• 1/2 tsp. grated orange rind

Place sugar in water and bring to a boil.Stir until the sugar is completely dissolved.This usually takes about 5 minutes.

Wash cranberries well and place them into the boiling water. Then reduce the heat to a simmer and toss in orange rind.

Let simmer for 20 minutes then cool.

Low Sugar Cranberry Orange Sauce:

• 1/4 c. brown sugar
• 2 tbsp. cornstarch
• 1/8 tsp. salt; optional
• 1 c. unsweetened orange juice
• 1 c. cranberry juice

Heat brown sugar, orange juice, cranberry juice and salt until sugar has melted. Then add the cornstarch. Cook on low heat for 5 minutes.

Preparation Time: 20 minutes
Total Time: 1 hour
Servings: 12

Ingredients
3 tablespoons butter or margarine
1 package (10 oz, about 40) regular marshmallows
- OR –
4 cups miniature marshmallows
6 cups Kellogg’s® Rice Krispies® cereal
6 pretzel rod sticks, broken in half
- OR –
12 wooden ice cream sticks
1 cup semi-sweetened chocolate morsels
1 tablespoon shortening
Cooking spray
Multi-colored sprinkles

Directions
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add Kellogg’s® Rice Krispies® cereal. Stir until well coated.

3. Using 1/2- cup measuring cup coated with cooking spray, divide warm cereal mixture into 12 equal portions. Using buttered hand, shape each portion into a ball. Push one pretzel piece or wooden ice cream stick into each ball. Cool.

4. In small saucepan, combine chocolate morsels and shortening. Cook over low heat until melted, stirring constantly. Dip tops of balls into melted chocolate. Decorate with sprinkles. Place on wax paper-lined baking sheet. Refrigerate until chocolate is firm. Individually wrap in plastic wrap.

Best if served the same day.

Microwave Directions
In microwave-safe bowl, heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. In small microwave-safe bowl, combine chocolate morsels and shortening. Microwave on HIGH for 1 minute or until melted, stirring every 15 seconds. Continue with recipe as directed above. Microwave cooking times may vary.

Note
For best results, use fresh marshmallows.
1 jar (7 oz) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
F
or nutritional information, please visit www.RiceKrispies.com.

®, ™, © 2010 Kellogg NA Co. Kellogg Kitchens recipes are the property of the Kellogg Company.

Preparation Time: 15 minutes
Total Time: 35 minutes
Servings: 12

Ingredients
3 tablespoons butter or margarine
1 package (10 oz, about 40) regular marshmallows
- OR –
4 cups miniature marshmallows
6 cups Kellogg’s® Rice Krispies® cereal
Canned frosting or decorating gel
Candy corn

Directions
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add Kellogg’s® Rice Krispies® cereal. Stir until well coated.

3. Using buttered spatula or wax paper, evenly press mixture into 13x9x2-inc pan coated with cooking spray. Cool.

4. Cut into candy corn shape using a cookie cutter. Decorate with frosting and/or candy corn. Best if served the same day.

MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Continue with recipe as directed above. Microwave cooking times may vary.

Note
For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container.

For nutritional information, please visit www.RiceKrispies.com

®, ™, © 2010 Kellogg NA Co. Kellogg Kitchens recipes are the property of the Kellogg Company.

Preparation Time: 20 minutes
Total Time: 40 minutes
Servings: 12

Ingredients
3 tablespoons butter or margarine
1 package (10 oz, about 40) regular marshmallows
- OR –
4 cups miniature marshmallows
6 cups Kellogg’s® Rice Krispies® cereal
Flaked coconut
Canned frosting or decorating gel
36 M&Ms® Brand Chocolate Candies

Directions
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add Kellogg’s® Rice Krispies® cereal. Stir until well coated.

3. Using 1/2 cup measuring cup coated with cooking spray divide warm cereal mixture into portions. Using buttered hands shape each portion into ghost shape. Cool. Decorate bottoms with coconut.

4. Use frosting to attach chocolate candies for ghost eyes and mouth. Best if served the same day.

MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 through 4 above. Microwave cooking times may vary.

Note
For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container.

For nutritional information, please visit www.RiceKrispies.com

®, ™, © 2010 Kellogg NA Co. Kellogg Kitchens recipes are the property of the Kellogg Company.