After New Year Breakfast Pizza
If you have people staying the night on New Year’s Eve, you can make this delicious breakfast pizza to start the morning off right. Make ahead and leave it in the refrigerator and just pop it in the oven when you wake up.
- 1 can of cresent rolls
- 1 lb of sausage cooked, crumbled, and drained
- 1 cup of shredded cheese
- 3 eggs, beaten lightly
- 2 cups shredded frozen thawed hashbrowns
- salt and pepper to taste
Take cresent rolls and seperate.
Place in a pan that has raised sides and seam them together to make a pizza crust.
Sprinkle sausage, cheese, and hashbrowns onto crust. Pour eggs over all the other ingredients and salt and pepper to taste.
Bake in a 350 degree oven for about 20 minutes or until eggs are set and edges of pizza are golden brown.
Salted Caramels – A Great Holiday Gift
If you are looking for a quick and easy holiday gift to give away, consider making these salted caramels. They are very inexpensive to make and super easy. Just make sure to use your candy thermometer so that they don’t overcook.
- 2 cups heavy cream
- 1 cup sugar
- 1 cup brown sugar
- 1/2 cup corn syrup
- 1/2 cup butter (1 stick) cut into 1 tbsp pieces
- 1/4 tsp table salt
- 1/2 tsp vanilla
- coarse sea salt
Prepare an 8×8 pan with parchment paper. Be sure to cover all sides so it will just pop right out and not stick.
Combine the first 7 ingredients (heavy cream through table salt) in a large pot.
Insert a candy thermometer into the mixture.
Turn heat to medium high and bring to a boil, stirring frequently to ensure sugar crystals dissolve completely.
Once mixture reaches a boil, turn heat down to medium and do not stir any further. Cook mixture until it reaches 245 degrees F.
Monitor your temperature closely, especially towards the end of cooking as the temp will rise pretty fast.
Once the mixture reaches 245 degrees F, remove the pot from heat, gently stir in the vanilla and then pour mixture into your prepared baking dish.
Cool at room temperature for 3 hours or until set. Be sure and let it set the entire time.
Cut into small 1″ pieces.
Sprinkle tops of caramels with sea salt.
Gently press salt into the tops of the caramels.
Place candies into individual paper cups or wrap in small pieces of wax paper.
Enjoy!
Sweet Pecan Poppers
I love when pecans get dressed up for the holiday! This is one of my favorite nut recipes. Sweet Pecan Poppers will be the highlight of your snacks this holiday season!
- 1/4 C sugar
- 1 t cinnamon
- 1/8 t salt
- 1 egg white
- 2 ½ C pecan halves
Place the oven temperature at 300 degrees and allow the oven to heat.
In a mixing bowl toss together the sugar, cinnamon and salt.
Place the egg white in a separate bowl.
Beat the egg white to a foamy consistency.
Add the pecans to the egg white mixture and stir to cover.
Add the sugar mixture to the pecans and mix until the pecans are completely covered.
Spray a baking sheet with a non stick cooking spray.
Spread the pecans out in a single layer on the sheet.
Roast 30 minutes, turning the pecans with a spatula occasionally.
Allow the pecans to cool completely before storing.
Serving Size: 24
For a more Christmas affect use 1/2 C red and 1/2 C green sugar instead of regular sugar to cover the pecans.
For more Christmas recipes like this one, check this out:
My friend Tracy Roberts from MomsInABlog.com has put together a day-by-day plan for the approaching holiday season called 30 Days to Stress-Free Holidays and is offering it for an incredibly low price.
The plan Tracy lays out for you is easy to follow and simple to do, and is meant for REAL homemakers, not super-moms!
And, when you order you’ll also receive these fun bonuses absolutely FREE:
- 15 page Thanksgiving Planner
- 35 page Christmas Planner
- Creative Ways to Eliminate Holiday Debt – Courtesy of HillbillyHousewife.com
- The ABC’s of Christmas Gift Giving – Courtesy of HillbillyHousewife.com
- Creating Cherished Christmas Memories ebook
Click on this link to check out 30 Days to Stress-Free Holidays and order your copy today!
Butterscotch Crunchies
I love making these little crunchy nests for my kids Christmas party at school. They have just the right amount of salty crunch to mix with that sweet bite! Butterscotch may not be your favorite so try these with melted chocolate or caramels instead. To give these a little more salty taste try using potato sticks instead of chow mien noodles. You can also make these Butterscotch Crunchies for another holiday and dress them up according to the season.
- 2 (6 oz.) pkg. butterscotch pieces
- 1 C Spanish peanuts
- 1 1/2 C chow mien noodles
Bring the water in the bottom of a double boiler to just boiling.
Place the butterscotch into the top of the double boiler and place it over the boiling water.
Stirring constantly melt the butterscotch pieces until smooth, about 3 minutes.
Stir in the peanuts and noodles until completely covered.
Use wax paper to cover a large baking sheet.
Drop the mixture by teaspoonfuls onto the prepared sheet.
Refrigerate 2 hours or until firm.
Serving Size: 3 dozen
S’More Christmas Candy Squares
I love S’mores, but what I love more than that is the ability to tie it in to Christmas candy! This is my newest recipe for S’more Christmas Candy Squares.
- 1/3 C light corn syrup
- 1 (6 oz.) pkg. semisweet chocolate chips
- 1/2 t vanilla extract
- 4 C graham crackers, broken into small pieces
- 1 1/2 C mini marshmallows
Place the corn syrup in a heavy pan.
Place the pan over medium heat and bring the syrup to a steady boil.
Reduce heat to the low setting.
Stir in the chocolate chips and vanilla.
Continue stirring until the chocolate has completely melted and the mixture is smooth.
Remove from the heat.
Stir in the graham crackers and marshmallows.
Butter a square baking pan on the bottom and up the sides.
Spread the mixture into the prepared pan evenly.
Allow the mixture to cool to room temperature.
Cut into bite size pieces before storing.
Serving Size: 3 dozen
Cook’s tip: Use a buttered wooden spoon when spreading candy into a pan. This will keep the candy from sticking to the spoon and make it easier to spread the mixture evenly.
Peppermint Patty Fudge
I love peppermint anything, so when I saw this recipe for peppermint patty fudge, I knew it was going to go on my “to bake” list this year at Christmas.
- 1 1/2 t butter, softened
- 1 (12 oz) pkg. semisweet chocolate chips
- 1 (14 oz) can sweetened condensed milk, divided
- 2 t vanilla extract
- 1 C white chocolate chips
- 3 t peppermint extract
- Red food coloring
Line a 9 inch square pan with a piece of aluminum foil.
Cover the foil with the butter on the bottom and up the sides.
Place the chocolate chips into a saucepan.
Pour in the milk.
Place the pan over low heat and stirring constantly cook 5 minutes or until the mixture becomes smooth.
Remove the pan from heat.
Add the vanilla extract and continue stirring 3 minutes or until the mixture becomes creamy.
Spread half of the chocolate mixture into the bottom of the prepared pan.
Set the remaining chocolate mixture aside for later use.
Place the white chips into another saucepan.
Pour in the remaining milk and cook over low heat like above.
Be sure to stir continuously until the chips have completely melted.
Remove from the heat and add the peppermint extract.
Spread 1/2 of the mixture over 1/2 of the chocolate in the prepared pan.
Add 1 to 2 drops of red food coloring to the remaining mint mixture and stir to color.
Spread that over the remaining chocolate in the prepared pan.
Spread the remaining chocolate mixture over the top of the entire pan.
You may need to warm the chocolate mixture slightly over low heat to reach a spreadable consistency.
Cover the fudge and place in the refrigerator for at least 4 hours or until firm.
Remove the fudge by the foil and cut into squares.
Serving Size: 12 pieces
It takes a little time for this fudge to firm. Make it the night before to ensure ample time for the fudge to firm. To create a fancy fudge plate line the fudge squares on a large plate in a candy cane form alternating back and forth between the white and red middles.
Want more recipes like this one?
My friend Tracy Roberts from MomsInABlog.com has put together a day-by-day plan for the approaching holiday season called 30 Days to Stress-Free Holidays and is offering it for an incredibly low price.
The plan Tracy lays out for you is easy to follow and simple to do, and is meant for REAL homemakers, not super-moms!
And, when you order you’ll also receive these fun bonuses absolutely FREE:
- 15 page Thanksgiving Planner
- 35 page Christmas Planner
- Creative Ways to Eliminate Holiday Debt – Courtesy of HillbillyHousewife.com
- The ABC’s of Christmas Gift Giving – Courtesy of HillbillyHousewife.com
- Creating Cherished Christmas Memories ebook
Click on this link to check out 30 Days to Stress-Free Holidays and order your copy today!
Fruit N Nutty Fudge
Do you love the old Fruit and Nut candy bars? If so, you will love this Fruit n Nutty Fudge recipe that I am making for Christmas this year!
- 3 C pecan halves
- 1 1/2 C Brazil nuts, chopped
- 1 1/2 C walnuts, chopped
- 1 C candied cherries
- 1 C candied pineapple
- 3 C sugar
- 1 C white corn syrup
- 1 1/2 C heavy cream
- 1 t salt
- 1 t vanilla extract
In a large mixing bowl toss together the pecans, Brazil nuts and walnuts.
Add in the cherries and pineapple and toss slightly to incorporate.
Place the sugar in a large saucepan.
Pour the corn syrup and heavy cream into the pan with the sugar.
Sprinkle in the salt.
Place the pan over medium and bring to a rapid boil, stirring often.
Allow the mixture to boil until it reaches 235 degrees on a candy thermometer or soft ball stage.
Remove the pan from the heat and stir in the vanilla.
Pour the mixture over the nuts and fruit in the bowl.
Mix with a rubber spatula until well combined.
Lay a piece of wax paper in a large baking pan making sure it comes over the edges to use as handles.
Spread the mixture evenly into the pan.
Allow the mixture to set before cutting into squares.
Want more recipes like this one?
My friend Tracy Roberts from MomsInABlog.com has put together a day-by-day plan for the approaching holiday season called 30 Days to Stress-Free Holidays and is offering it for an incredibly low price.
The plan Tracy lays out for you is easy to follow and simple to do, and is meant for REAL homemakers, not super-moms!
And, when you order you’ll also receive these fun bonuses absolutely FREE:
- 15 page Thanksgiving Planner
- 35 page Christmas Planner
- Creative Ways to Eliminate Holiday Debt – Courtesy of HillbillyHousewife.com
- The ABC’s of Christmas Gift Giving – Courtesy of HillbillyHousewife.com
- Creating Cherished Christmas Memories ebook
Click on this link to check out 30 Days to Stress-Free Holidays and order your copy today!
Delicious White Chocolate Rum Fudge
Many people shy away from using rum in their holiday baking. However I have discovered just how much this long forgotten liquor adds to the punch of flavor of most holiday desserts. Here is a recipe for delicious white chocolate rum fudge that I am sure will please any palate this Christmas season.
- 1 (14 oz) can sweetened condensed milk
- 2 C white chocolate chips
- 2 C butterscotch chips
- 1 t rum flavored extract
- 1 t butter flavored extract
Pour the can of condensed milk into a medium saucepan and place it over medium heat.
Add the white chocolate and butterscotch chips.
Stirring constantly, heat the mixture until the chips have completely melted.
The mixture should be very smooth and ceamy when done.
Remove the mixture from the heat.
Add the rum and butter extract and stir until completely combined.
Place a piece of wax paper into a square pan being sure there is enough over the edge to use as handles.
Spread the mixture into the prepared pan evenly.
Place the pan in the refrigerator for about 1 hour until the fudge becomes firm.
Remove the pan from the refrigerator and using the wax paper handles lift the fudge from the pan.
Cut the fudge into bite size squares and store in an airtight container.
Want more recipes like this one?
My friend Tracy Roberts from MomsInABlog.com has put together a day-by-day plan for the approaching holiday season called 30 Days to Stress-Free Holidays and is offering it for an incredibly low price.
The plan Tracy lays out for you is easy to follow and simple to do, and is meant for REAL homemakers, not super-moms!
And, when you order you’ll also receive these fun bonuses absolutely FREE:
- 15 page Thanksgiving Planner
- 35 page Christmas Planner
- Creative Ways to Eliminate Holiday Debt – Courtesy of HillbillyHousewife.com
- The ABC’s of Christmas Gift Giving – Courtesy of HillbillyHousewife.com
- Creating Cherished Christmas Memories ebook
Click on this link to check out 30 Days to Stress-Free Holidays and order your copy today!
Apple Nut Fudge
I love adding new and different ingredients to my fudge recipes. This one is a new favorite of mine. It reminds me of a chocolate covered apple! Making fudge is not as difficult as one might think. To ensure fool proof fudge every time stick to the recipe and never try and double a fudge recipe. This can cause your fudge not to firm as necessary.
- 1 C flour
- 1/2 t baking powder
- 1/4 t baking soda
- 1/4 t salt
- 1/2 C butter
- 2 oz. unsweetened baking chocolate.
- 1 C sugar
- 2/3 C applesauce
- 2 eggs
- 1 t vanilla
- 1/2 C nuts, chopped
Sift the flour into a large mixing bowl.
Add the baking powder, soda and salt to the sifter and sift into the flour.
Place the butter into a double boiler.
Add the chocolate and place the double boiler over medium heat.
Cook until the chocolate and butter have melted together stirring occasionally.
Remove the pan from the heat.
Add the sugar and stir until all of the sugar has dissolved.
Fold the applesauce into the mixture thoroughly.
Add the eggs one at a time being sure to mix well after each addition.
Mix in the vanilla and continue mixing until all the ingredients have been incorporated together well.
Slowly add the flour mixture to the chocolate mixture being sure to mix well as you add.
Gently fold in the nuts.
Place the oven temperature at 350 degrees and allow the oven to preheat.
Butter the bottom and sides of a square baking pan well.
Spread the mixture into the prepared pan being sure it is even.
Bake 35 minutes or until firm.
Allow the fudge to cool before cutting into bite size squares.
My friend Tracy Roberts from MomsInABlog.com has put together a day-by-day plan for the approaching holiday season called 30 Days to Stress-Free Holidays and is offering it for an incredibly low price.
The plan Tracy lays out for you is easy to follow and simple to do, and is meant for REAL homemakers, not super-moms!
And, when you order you’ll also receive these fun bonuses absolutely FREE:
- 15 page Thanksgiving Planner
- 35 page Christmas Planner
- Creative Ways to Eliminate Holiday Debt – Courtesy of HillbillyHousewife.com
- The ABC’s of Christmas Gift Giving – Courtesy of HillbillyHousewife.com
- Creating Cherished Christmas Memories ebook
Click on this link to check out 30 Days to Stress-Free Holidays and order your copy today!
Cashew Brittle
I love giving little homemade goodies as gifts to my favorite friends. Last year, I started making this delicious brittle recipe and it has since become a favorite in our home.
- 1/2 cup corn syrup
- 1 1/2 cups sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup raw cashews, unsalted
- 2 tablespoons butter
Spray inside of measuring cup with nonstick cooking spray. In a medium saucepan, over medium-high heat, add corn syrup, sugar, and salt. Cook on stove until the temperature reaches 310 degrees F. on a candy thermometer. Once the mixture reaches 310 degrees F, take off the stove; add the baking soda, cashews and butter, working quickly and stirring constantly.
The mixture should stay an opaque color. On a nonstick tray sprayed with nonstick cooking spray, pour in the mixture and spread with wooden spoon. Cool for 1 1/2 hours. Break into pieces when ready to serve
Homemade Scallop Potatoes
I love the taste of homemade scallop potatoes. They are my absolute favorite side dish to prepare when I am baking a big old ham! This looks so festive served during the holidays.
- About 2 lbs. potatoes, any variety
- 2 Tbs. butter
- 2 Tbs. flour
- 2 cups hot milk
- salt and pepper
Directions
Scrub the potatoes. You can peel them or leave the peels on. Slice thinly.
Melt the butter over medium heat in a skillet. Stir in the flour and cook for a minute or two. Whisk in the hot milk. Keep whisking until smooth. Cook until bubbly and slightly thickened. Season with salt and pepper.
Butter the casserole dish. Put in the potato slices. Pour sauce over the potatoes.
Bake uncovered at 350 degrees for 1 1/2 hours or until the potatoes are tender when poked with a fork.
Holiday Cookie Pizza
I love baking during the holidays. From Thanksgiving until the New Year, I am constantly baking up little goodies to give to family and friends. This is one of my all time favorite recipes. Holiday Cookie Pizza is so easy that your kids will love helping you make this!
-
roll (16.5 oz.) Pillsbury® refrigerated chocolate chip cookies
- 1 1/2 cups miniature marshmallows
- 1/2 cup candy-coated chocolate candies
- 1/2 cup hot fudge topping, heated, if desired
Heat oven to 350 degrees F. Grease 12-inch pizza pan with shortening, or spray with cooking spray. In pan, break up cookie dough into pieces and press out dough evenly in bottom of pan to form crust. Bake 12 to 17 minutes or until light golden brown.
Sprinkle marshmallows and candies evenly over crust. Bake 2 to 3 minutes longer or until marshmallows are puffed. Drizzle hot fudge topping over top. Cool completely, about 1 hour. Cut into wedges to serve.
My friend Tracy Roberts from MomsInABlog.com has put together a day-by-day plan for the approaching holiday season called 30 Days to Stress-Free Holidays and is offering it for an incredibly low price.
The plan Tracy lays out for you is easy to follow and simple to do, and is meant for REAL homemakers, not super-moms!
And, when you order you’ll also receive these fun bonuses absolutely FREE:
- 15 page Thanksgiving Planner
- 35 page Christmas Planner
- Creative Ways to Eliminate Holiday Debt – Courtesy of HillbillyHousewife.com
- The ABC’s of Christmas Gift Giving – Courtesy of HillbillyHousewife.com
- Creating Cherished Christmas Memories ebook
Click on this link to check out 30 Days to Stress-Free Holidays and order your copy today!
Holiday Green Bean Bundles
My first taste of green bean bundles came about 6 years ago at a women’s luncheon I attended. These things are delicious! They are also festive and make a great appetizer as well if you don’t want to use them as a side item. However, I am serving them alongside my taters and gravy this year for Thanksgiving!
- 3 (14.5 ounce) cans whole green beans, drained
- 1 pound bacon, cut in half
- 1/2 cup butter, melted
- 1 cup brown sugar
- 1 teaspoon garlic salt
Wrap 7 green beans with bacon and place in prepared dish. Repeat, using all the green beans and bacon.
Combine butter with brown sugar. Pour over green bean bundles and sprinkle with garlic salt.
Cover with foil and bake for 45 minutes.
If you want to crisp the bacon a little more, turn the broiler on for a few minutes after removing the foil.
My friend Tracy Roberts from MomsInABlog.com has put together a day-by-day plan for the approaching holiday season called 30 Days to Stress-Free Holidays and is offering it for an incredibly low price.
The plan Tracy lays out for you is easy to follow and simple to do, and is meant for REAL homemakers, not super-moms!
And, when you order you’ll also receive these fun bonuses absolutely FREE:
- 15 page Thanksgiving Planner
- 35 page Christmas Planner
- Creative Ways to Eliminate Holiday Debt – Courtesy of HillbillyHousewife.com
- The ABC’s of Christmas Gift Giving – Courtesy of HillbillyHousewife.com
- Creating Cherished Christmas Memories ebook
Click on this link to check out 30 Days to Stress-Free Holidays and order your copy today!
Thanksgiving Giveaway – Comment For A Chance To Win
UPDATE: I’ve extended this Thanksgiving Giveaway through Thanksgiving Day, November 24th. I didn’t want the fun to end so quickly and I wanted to give you more time to comment. I would also like to spread the word about a second chance to win! My friend Patti Winker over at RemarkableWrinklies.com is also offering a chance to “comment to win” this same collection. So be sure and stop over and share your favorite Thanksgiving memories or recipes with Patti as well.
While I was putting away the groceries for our big Thanksgiving meal, I got to thinking about how thankful I am for all I have. That’s one of the reasons I put together a Thanksgiving Thank You Sale, but I decided I didn’t go far enough.
I want you, my readers, to know how much I appreciate the time you take to stop by HBHW. Most importantly, I want you to know how much I value your comments, the recipes you share, and all the frugal tips.
So, to say THANK YOU to all my readers, I am offering a chance to WIN this collection of ebooks. All you have to do for a chance to win is answer this question in the comment section below before midnight November 24:
“What is your favorite Thanksgiving food or recipe?”
Scroll down to the comments section of this post and just share a specific food you enjoy or even post the entire recipe if you wish. You can even share a food or recipe that was a real failure! I will then randomly pick a winner from the comments posted and that person will receive my Thanksgiving Thank Your Collection of ebooks.
It’s that simple. Comment for a chance to win by midnight, November 24. Be sure to include your email address so I have a way to let you know if you win.
Have fun sharing your Thanksgiving recipes or stories about food. Good luck to you all and, again, Thank You for spending your valuable time with me!
Warm regards,
Susanne
The Hillbilly Housewife
p.s. Congratulations, Alice Lawrence! Your comment was randomly chosen and you have won the Thanksgiving Thank You collection. I appreciate the story you shared about the Super Sage dressing your dear husband so kindly made. Those are the memories that keep our dear ones close to our heart forever. Thank you!
And thank you everyone for sharing your fun, touching, and delicious (and sometimes not so delicious!) memories of the food and the moments spent over the years during the Thanksgiving holidays. I am thankful for each and every one of you!
Pumpkin Pudding
I don’t have to be gluten free. But I make a pumpkin pudding that has the same ingredients as a pumpkin pie minus the pie crust. It is delicious warm or cold. I serve the pudding anytime of the year, but it is especially good on a cold night when it is served warm. I serve the pudding in a bowl because the dessert makes a sauce from the butter and brown sugar.
Pumpkin Pudding
- 2 TBSP soft butter
- 1/2 cup brown sugar
- 16 oz can pumpkin puree
- 3 eggs
- 2 cups whole milk or 12 oz can evaporated milk
- 1/2 cup granulated sugar
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 tsp vanilla
Preheat oven to 350 degrees
Spread butter around the bottom and sides of a 1-1/2 quart baking dish. Sprinkle brown sugar over butter.
In a bowl mix together all other ingredients, blending well. Pour into prepared baking dish. Set dish in pan of hot water.
Bake for 1 hour till set.
Serve warm or cold with whipped cream.
Enjoy
Sugar Glazed Holiday Pecans
I love snacks that can be placed out prior to the holiday meal. Smelling all that food makes you hungry–or it least it does me! Here is a delicious and filling snack for sugar glazed holiday pecans. You can set these out and let your guests munch on them while they wait for the real meal to be placed on the table.
- 1 egg white
- 1 tablespoon water
- 1 pound pecan halves
- 1 cup white sugar
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Preheat oven to 250 degrees F . Grease one baking sheet, or you can just use parchment paper for easy cleanup.
In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
Bake at 250 degrees F for 1 hour. Stir every 15 minutes.
My friend Tracy Roberts from MomsInABlog.com has put together a day-by-day plan for the approaching holiday season called 30 Days to Stress-Free Holidays and is offering it for an incredibly low price.
The plan Tracy lays out for you is easy to follow and simple to do, and is meant for REAL homemakers, not super-moms!
And, when you order you’ll also receive these fun bonuses absolutely FREE:
- 15 page Thanksgiving Planner
- 35 page Christmas Planner
- Creative Ways to Eliminate Holiday Debt – Courtesy of HillbillyHousewife.com
- The ABC’s of Christmas Gift Giving – Courtesy of HillbillyHousewife.com
- Creating Cherished Christmas Memories ebook
Click on this link to check out 30 Days to Stress-Free Holidays and order your copy today!
Do You Call It Dressing or Do You Call It Stuffing?
Every year, there is this huge battle at my holiday table about what to call the breading that is served with the turkey. Some call it stuffing and then others demand that it is dressing. So , what do you call it? Dressing or stuffing?
The correct terminology is this–
How to Cook The Perfect Roasted Holiday Turkey
Nothing says holidays like a perfectly cooked turkey! If you are not careful when cooking it, you can dry it out. Here is my recipe for the perfect roasted holiday turkey.
Holiday Roasted Potatoes
I am always on the lookout for new holiday recipes. When I ran across this one, I knew I was going to have to make it this year for our family’s holiday dinner. Holiday roasted potatoes are full of flavor–with garlic, olive oil, and salt and pepper.
- 2 pounds red potatoes, quartered
- 1/4 cup butter, melted
- 1/4 cup of olive oil
- 2 teaspoons minced garlic
- 1 teaspoon salt
- /12 teaspoon pepper
- 1 lemon, juiced
- 1 tablespoon grated Parmesan cheese
Preheat oven to 350 degrees F.
Place potatoes in an 8×8 inch baking dish.
In a small bowl combine melted butter, olive oil, garlic, salt, pepper and lemon juice; pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes.
Bake, covered, in preheated oven for 30 minutes. Uncover and bake an additional 10 minutes, or until golden brown.
My friend Tracy Roberts from MomsInABlog.com has put together a day-by-day plan for the approaching holiday season called 30 Days to Stress-Free Holidays and is offering it for an incredibly low price.
The plan Tracy lays out for you is easy to follow and simple to do, and is meant for REAL homemakers, not super-moms!
And, when you order you’ll also receive these fun bonuses absolutely FREE:
- 15 page Thanksgiving Planner
- 35 page Christmas Planner
- Creative Ways to Eliminate Holiday Debt – Courtesy of HillbillyHousewife.com
- The ABC’s of Christmas Gift Giving – Courtesy of HillbillyHousewife.com
- Creating Cherished Christmas Memories ebook
Click on this link to check out 30 Days to Stress-Free Holidays and order your copy today!
Thanksgiving Dinner on a Bun
If you have any leftovers from the holidays, you can make this delicious Thanksgiving Dinner on a Bun. In fact, this recipe is so versatile you can use it all year long!
- Leftover meat; ham, turkey, chicken, beef
- 6 sandwich rolls or slices of crusty bread
- Butter
- Leftover sweet potatoes or mashed potatoes
- Leftover stuffing or dressing
- Leftover cranberry sauce
- Leftover gravy
Spread butter on both sides of the rolls and toast or grill in a skillet. Place your leftover sweet potatoes, stuffing and gravy in separate microwave safe containers to heat through. To assemble the sandwich, it is key to remember to not go overboard. Begin with a slice or two of your meat. Top the meat with a thin layer of sweet potatoes. Top sweet potatoes with a thin layer of the stuffing. Top the stuffing with a thin layer of cranberry sauce. Drizzle gravy over the entire sandwich before serving.
Leftover Turkey And Stuffing Stuffed Peppers
- 1 Tbsp butter or margarine
- 1 garlic clove, minced
- 1 cup stuffing leftovers
- 1 cup cooked turkey leftovers, chopped fine
- 3/4 cup stewed tomatoes (you can also use a variety of leftover veggies)
- 4 bell peppers, tops cut off and insides cleaned, save tops, remove the stems
- 1 cup shredded Monterrey Jack or Mozzarella cheese (or anything you have leftover)
Preheat the oven to 400 degrees and lightly oil a baking pan deep enough to hold peppers upright.
Heat a large skillet over medium heat, add butter, melt, then add garlic, cooking just until garlic softens.
Add to the skillet the stuffing, turkey, and tomatoes; remove skillet from heat.
Set the peppers into the baking pan and spoon in the mixture from skillet.
Top with the shredded cheese, then set the tops of the peppers loosely on top of the cheese, like a lid.
Pour 1/4 cup water into the bottom of the baking dish, around the peppers.
Cover baking dish with foil and bake at 400 degrees for 10 minutes, then uncover and bake another 10 minutes or until the peppers are soft and the cheese has melted.
Remove and let sit for 3 or 4 minutes.
Makes 4 individual servings.
Sweet Potato Cake from the Holiday Leftovers
If you have any left over sweet potatoes from your Thanksgiving meal, you can make this delicious and moist Sweet Potato Cake. It just puts a different spin on holiday sweets!
- 1 3/4 cups white sugar
- 3/4 cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups cooked, mashed sweet potatoes
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 cup ginger ale
Preheat the oven to 350 degrees F. Grease and flour a 9×13 inch baking dish.
Stir together the sugar and vegetable oil in a large bowl until smooth. Beat in the eggs one at a time, then stir in the vanilla and sweet potatoes. Combine the flour, baking powder, baking soda, salt and cinnamon in a separate bowl; stir into the batter 1 cup at a time, alternating with the ginger ale just until everything comes together. Spread the batter evenly in the prepared pan.
Bake for 35 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool completely before frosting or serving.
Thanksgiving Table Shepherd’s Pie
- 4 cups cooked turkey, shredded
- 3 cups cooked vegetables, anything you have leftover
- 1 cup gravy
- 4 cups leftover mashed potatoes
- 1 egg
- 1 Tbsp cream cheese; room temperature
- salt and pepper to taste
- 2 Tbsp butter or margarine, broken up
- dash paprika
Preheat oven to 400 degrees and grease a large pie plate or casserole.
Heat turkey, vegetables, and gravy in a saucepan until warmed through, then turn into prepared dish.
Mix room temperature mashed potatoes with egg and cream cheese until smooth and well blended, add salt and pepper to taste, then mix again.
Spoon the potatoes over the ingredients in casserole, spreading to cover ingredients completely.
Stick pieces of butter all over the potatoes and sprinkle with paprika.
Bake at 400 degrees for 25 to 30 minutes until potatoes are browning and filling is bubbling hot.
Mashed Potato And Sausage Egg Casserole
- 1 Tbsp vegetable oil
- 3 cups mashed potatoes
- 12 ounces breakfast sausage links, cut into little pieces
- 1/2 cup cooked broccoli florets, chopped (substitute other cooked vegetables if desired)
- 12 large eggs
- 1/3 cup flour
- 1 tsp baking powder
- 3/4 tsp kosher salt
- 2 tsp fresh thyme, chopped
- 1/4 cup chopped green onions
- 1/4 cup butter, melted
- 1 cup shredded Cheddar cheese
Preheat oven to 375 degrees and coat a 9×13 baking pan with 1 Tablespoon oil.
Arrange 6 scoops (1/2 cup each) of mashed potatoes evenly in baking pan forming mounds,then make a “crater” in the top of each pile of potatoes with a small ladle or spoon.
In a skillet, fry the sausage until golden brown, about 4 to 5 minutes.
Divide the sausage evenly, putting them in the potato mound craters.
Divide the cooked broccoli evenly and distribute among the potato mound craters.
Whisk eggs together in a large bowl until frothy, then Whisk in flour, baking powder, salt, thyme, and onions, and melted butter.
Pour the egg mixture into the potatoes and let run all over, covering the potato mounds.
Sprinkle cheese all over the tops of each potato mound.
Bake, uncovered, in preheated oven for 20 to 25 minutes or until cheese is melted and potatoes are bubbling hot.
Serve by taking a spatula and scooping up each potato mound individually onto a plate.
Black Friday Shopping Day Ham Sandwiches
- 1 1/2 cup leftover ham, chopped
- 1/2 cup mayonnaise
- 2 Tbsp pickle relish
- 1 Tbsp Dijon mustard
- 1 tsp grated onion
- salt and pepper to taste
- kaiser rolls or other sturdy bread
In a food processor, put the ham and pulse until finely minced.
Put in a bowl and add the remaining ingredients; taste and season as desired.
Spread mixture on bread, bun, or crackers for a quick lunch or dinner on a busy shopping day after the holidays.
Easy Baked Brie With Cranberry Orange Glaze
- 1 package of refrigerated crescent rolls
- 1 round or wedge of Brie cheese (do not remove rind)
- 1/2 to 1 cup leftover cranberry orange relish (depending how much Brie you use)
- 2 Tbsp butter, melted
- sprinkle of light brown sugar
Preheat oven to 350 degrees F, and lightly spray a cookie sheet or cover with parchment paper.
Unroll the crescent rolls on the cookie sheet, pinching the perforations closed.
Set the Brie on top of the dough.
Top the Brie evenly with the leftover cranberry orange relish. Pull the dough up over the Brie, with the seams facing up, cutting off the extra dough as you go. Pinch the seams together.
Drizzle melted butter over the dough (or brush it on) and sprinkle the brown sugar on top.
Bake at 350 degrees for 25 to 30 minutes or until the pastry is golden brown.
Remove and let stand at room temperature for 8 to 10 minutes.
Fried Stuffing Nibbles With Cranberry Pesto
- 6 cups leftover stuffing
- 2 eggs
- 2 teaspoons milk
- 1 cup seasoned fine bread crumbs
- 1 cup leftover cranberry sauce
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup walnuts
- oil for frying
Put leftover stuffing onto a work surface and firmly pat about 1 inch thick layer, then cut into bite-sized cube shapes, set aside.
In a small bowl, add the eggs and milk and whisk until blended well.
In a separate small bowl, put the bread crumbs.
Coat each individual stuffing cube by dipping first in the egg/milk mixture, then dredge in the bread crumbs, making sure they are covered well; then set on platter while you prepare the pesto.
To prepare pesto: Put cranberry sauce, pepper and walnuts in food processor and pulse until almost smooth, then spoon out into a small bowl and set aside.
To prepare stuffing nibbles: In a deep heavy skillet or fryer, preheat oil to 350 degrees. Pour enough oil in so you have about 1/2 to 3/4 inch deep layer.
When oil is at 350 degrees, gently add several stuffing cubes in and fry until golden brown, about 4 to 5 minutes.
Remove each one to drain on a paper towel covered cooling rack. Sprinkle with salt while still hot from the fryer if desired.
Serve with the cranberry pesto as a dip.
Pumpkin Latte
I love Starbucks coffee. However, I do not like the high price. Here is my version of a Pumpkin Latte, but it does not have any coffee any it!
- 1 cup pumpkin puree
- 1 quart milk
- 1/4 cup white sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon vanilla extract