• Lifestyle
    • Bloggers Club
      • Ask Dr. Silvio Aladjem
      • Emil’s Journey
      • Jenny’s Journey
    • Education/Career
    • Crafts
    • Financial
    • Gardening
    • Holidays
    • Home
      • Home Improvement ~ DIY
    • The Lounge
      • Contest Announcements
      • General Threads
      • Fun Stuff
      • Poll Talk
    • Our World
      • News
      • Opinion
      • Politics
      • Technology-2
      • Weird News
    • Parenting
    • Pets
    • Product Reviews
    • Relationships
    • Style & Beauty
    • Technology
    • Travel
    • Well-Being
  • Entertainment
    • Book Nook
    • Celebrities
    • Movies
    • Music
    • News-2
    • Reality TV
      • General Discussion
      • Media
      • Shows
    • Sports
    • TV
  • Celebrate Women
    • The Road To Reinvention
  • Recipe Box
  • Giveaways/Deals

Imperfect Women

  • Home
  • About Us
  • Contact Us

‘Tis The Season…For Sharing Recipes!

By Pam@IW 67 Comments

TweetPinGoogle+EmailPrintYummlyLinkedInLikeShareShare1

cookie23

By Ann

‘Tis the season…for fattening, flavorful, festive foods, that is, and imperfect women everywhere are glad for it. I am planning on indulging over the next few weeks, and I hope you are too. Why, I am already part way through a bag of chocolate-covered caramels as I write this!

This week, I will be enjoying the great feast with lots of extended family at my sister’s house. I will make a small stuffed turkey at home the night before so we have our own “leftovers” but will be taking a few side dishes on the big day. I always bring a sweet potato dish that my husband’s cousin made for us almost 20 years ago. She covered mashed sweet potatoes with a delicious caramelized corn flakes and pecan topping. A vegetable side dish that tastes like candy? I want that!

Some of you will be preparing the feast for others, and many thanks to you. Other lucky readers, like me, get to be the guests, and only have to bring a dish or two. Whichever you are, please share one of your holiday traditions or recipes right here on this thread. And yes, Hanukah and Christmas and all holiday recipes are welcome, too.

I’ll start off with the candied cornflake sweet potato dish I will be making on Thursday.

sweet_potatoes

Pecan-Topped Sweet Potatoes
Casserole:
3 c. boiled and mashed sweet potatoes
(I boil whole potatoes until soft, then cut them in half and scrape the pulp from the potato skins, then whip them in the bowl of my stand mixer, adding additional ingredients as directed.)
1/2 cup butter, melted
1/2 c. sugar
1/2 c. loosely packed light brown sugar
3/4 tsp. nutmeg
1-1/2 tsp. cinnamon
2 eggs, beaten
1 c. milk
Topping:
1-1/2c. lightly-crushed cornflakes
(I seal the cereal in a large plastic bag and lightly crush by squeezing the bag.)
1 c. coarsely chopped pecan halves
1 c. brown sugar
1/2 c. butter

Mix the first 6 ingredients together. Add the eggs to the milk and beat lightly. Slowly add the milk mixture to sweet potatoes until incorporated. Pour into a buttered dish. Bake in a preheated oven at 375 degrees for 25 minutes. Meanwhile, on the stovetop, melt the butter and sugar for the topping together over medium-low heat. Add the corn flakes and pecans. Remove the dish from the oven after baked and cover with the topping. Return to the oven and bake 10 more minutes. Enjoy!


Related posts:

Fun Easy Halloween Crafts
August is Family Fun Month ~ Open Forum
Three Easy Make Ahead Holiday Side Dishes
Memorial Day Activities
TweetPinGoogle+EmailPrintYummlyLinkedInLikeShareShare1

Filed Under: Holidays, Lifestyle, Recipe Box Tagged With: Christmas, holiday recipe exchange, Holidays, Recipe, Recipe Exchange, Recipes

Comments

  1. Lily says

    November 19, 2012 at 3:29 am

    I have nothing to prepare for Thanksgiving. Just enjoying the wonderful meal, the cleanup and the joy of leftovers to take home!!

    I am looking forward to doing some holiday baking. I’ve been using this recipe since high school out of Favorite Recipes of Home Economics Teachers. It’s made perfect popcorn balls everytime. I hung some on the tree last year. They were very pretty and fun for us and guests to pull off and eat. I plan on doing it again this year.

    Popcorn Balls

    1 c sugar
    1/3 c white corn syrup
    1/3 c water
    1/4 c butter
    3/4 tsp salt
    3/4 tsp vanilla
    3 qt popcorn in large bowl

    Mix sugar, corn syrup, water, butter and salt in saucepan; cook, stirring until sugar is dissolved. Cook it down until syrup becomes brittle in cold water. Mix in the vanilla and remove from heat. Pour syrup slowly over the popped corn and mix well. Using buttered hands (because hot melted sugar will take your skin right off), form into balls and place on wax paper to cool.

    Reply
  2. Tina 'the book lady' says

    November 19, 2012 at 6:04 am

    Every year I make up Grandma Deboer’s Banana Bread during the holidays. It makes it feel like she’s still with us (even though she passed on over 20 years ago). She was an awesome cook and made the best food. It’s hard to pick one recipe that is my favorite – but this is the one I make the most. =D

    Grandma Deboer’s Banana Bread….
    http://givingnsharing.blogspot.com/2010/10/grandma-deboers-banana-bread.html

    Thanks for the awesome giveaway and linky. =D

    Reply
  3. Clarissa says

    November 19, 2012 at 7:50 am

    I love making Spritz cookies. Very simple & easy.

    Ingredients/Items Needed:
    Cookie Press w/cookie designs
    1 cup Butter softened
    2 1/2 cups all purpose flour
    2 egg yolks
    1 tsp vanilla extract
    1 1/4 confectioner’s sugar
    1/2 tsp salt

    Preheat oven to 400. Combine ingredients to make dough. Slowly fill cookie press. Place cookie press onto baking sheet, turn cookie press until you see design on sheet and slowly lift up. 🙂

    Bake 6-8 minutes. Delicious easy tasty cookies! Can add sprinkles, frosting, or food coloring for a fun effect also!

    Reply
  4. Lynell carter says

    November 19, 2012 at 9:34 am

    I only know how to make easy candy, lol. Its a gift. Haha
    Anyways take a bag of chocolate chips, a bag of butterscotch chips, add a half a cup of peanut butter, melt in microwave til creamy. Stir. Add In a cup of mini marshmallows, and a cup of peanuts, pour in pie pan with a can in the center- so it looks like a wreath, chill.

    Reply
  5. anita Mitchell says

    November 19, 2012 at 9:36 am

    Aunt Sylvie’s Peach Cobbler

    This recipe makes a double batch,just adjust it for your family.

    9 by 13 pan or any that you may like.I spray the pan with pam cooking spray,but you can also
    use a 1/2 stick of butter or margarine in the pan. Place in a 350 degree oven until bubbly.

    In a large mixing bowl mix all these together;

    2 cups of self rising flour
    2 cups sugar
    2 cups of milk
    Stir until blended well or use a mixer…
    Pour into your baking pan

    Open a large can of peaches (or apples,blueberries ect)
    Pour all,even the juice into center of dough.
    The dough cooks up around the filling.

    Place in 350 degree oven for about 45 minutes or so.Until
    It is nice and brown.
    Enjoy!!!!
    Anita

    Reply
  6. misty oxner andrews says

    November 19, 2012 at 9:43 am

    Easy Peasy Fudge

    1 bag of chocolate chips, or whatever flavor you prefer mint etc
    1 tub of premade cake frosting again whatever flavor you prefer
    (I like doing the andes mints chips, and chocolate icing, your varieties are endless

    melt chocolate chips in a microwave safe bowl, stiring regularly melt just until smooth, stir in the tub of premade frosting, again melt just until smooth usually 30 seconds or less. Pour into wax paper lined pan….TADA you have some great tasting easy peasy fudge

    Reply
  7. anastasia brooks says

    November 19, 2012 at 10:04 am

    I love to bake this time of year. My favorite recipe to make in te winter is my chocolate lava cookies
    1 cup butter(softend)
    2 cups sugar
    3/4 cup cocoa powder
    2 eggs
    1 tsp baking powder
    2 1/4 cups flour
    1 tsp baking powder
    1/3 cup dark/semisweet chocolate chopped

    oven 350. cream butter and sugar together. Add eggs, cocoa powder, and vanilla mix until well blended. seperate bowl combine flour, and baking powder. gradually add it to the butter mixture
    1 inch balls, using your thumb press into center, fill with a piece of chocolate( i also have used chocolate chips, works just as good) fold dough over to cover the chocolate.
    2 inches apart, line pan with parchmant paper or used a well greased cookie sheet 9-11 minutes till edges are firm. dont forget! to dust them with powdered sugar! yum! serve warm for best flavor, you can also rewarm them in the microwave for a few seconds!! store them in an airtight container to keep them from hardening.

    Reply
  8. Paula Feldman says

    November 19, 2012 at 10:08 am

    One of my families favorites from my grandmother.
    Potato Stuffing

    Potato Stuffing
    From Betty Koons

    Celery
    1 cup diced/grated onion
    2 cups bread cubes
    2 eggs
    Dried parsley
    6-8 potatoes
    butter .

    Make mashed potatoes very moist, with lots of butter and milk. Add onion, bread cubes
    celery, eggs and dried parsley. Mix slightly by hand. Grease dish and bake for 1 hour at 350.

    Reply
  9. Elisa Adams says

    November 19, 2012 at 11:02 am

    Easiest PB Cookies!
    1cp sugar
    1cp fav PB
    1Lrg. egg
    Pre-heat oven to 350.
    Mix together all ingredients well.
    Drop tablespoons of dough onto a non-greased cookie sheet. Bake for 10-12 minutes. Take out & let cool. Yummy!!

    Reply
  10. Nena Sinclair says

    November 20, 2012 at 1:33 am

    This is so yummy!

    White Chocolate Peppermint Popcorn

    Ingredients:
    6 cups prepared popcorn
    11 oz bag white chocolate baking chips
    3/4 cup finely crushed candy canes

    Prepare popcorn according to package directions. (Microwave popcorn works just fine.)

    Use a rolling pin or food processor, finely crush candy the canes. I started out with the plastic bag and rolling pin method, but quickly realized it would be much easier in the food processor.

    Melt white chocolate in the microwave or a double boiler.

    Place popcorn in a large bowl. Pour melted chocolate over the popcorn, mixing well with a spoon until all is coated.

    While the chocolate is still warm, stir in the crushed peppermint.

    Spread popcorn out on a baking sheet and allow to cool completely.

    Fill a large cellophane bag with the white chocolate peppermint popcorn and tie with a holiday bow and candy cane.

    Recipe should yield 2 bags of popcorn or you can do like me – give one bag away and eat the rest.

    Reply
  11. Diane Estrella says

    November 20, 2012 at 5:46 am

    Silky Smooth Chocolate Satin Pie Recipe

    Ingredients

    1 9 inch prepared graham cracker crust (original or chocolate, your choice)

    12 oz. can of Evaporated Milk

    2 large egg yolks

    1 3/4 cups of your favorite chocolate chips/chunks, depending on your taste buds, you can go anywhere from milk to dark chocolate

    Whipped cream (optional, but too yum to miss)

    Directions

    Measure out chocolate chips into a medium-sized bowl and set aside. Whisk together evaporated milk and egg yolks in saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly. It will come just to the point before boiling. Pour hot mixture into chocolate bowl and whisk/stir ingredients together. Pour into pie crust and then refrigerate for 3 hours or until firm. Top with whipped cream of your choice. Enjoy!

    Reply
  12. Aimee C. says

    November 20, 2012 at 8:04 am

    Cheesy Garlic Bread:

    This is THE BEST cheesy garlic bread you will ever make or eat and I have never met anyone who could guess what I put in it 🙂
    Loaf of your choice of bread: I prefer a rosemary garlic one but anything works even texas toast
    1 bag of Four Italian Cheese: again what I prefer but have used cheddar and still yummy yummy
    clove of garlic minced: I add more depending how much you like garlic and how much bread your making
    mayonnaise
    salt/pepper
    lemon juice

    Directions:
    Heat oven to broil
    You basically want as much mayo to make the cheese spreadable and can always add more…I start with a couple tablespoons
    add minced garlic
    lil dash of salt and pepper
    splash of lemon juice….very little (again can add more if you wish)
    add cheese…I start with half 8oz, bad and fold in
    cut loaf into about 1 to 1 1/2 inch thick pieces and spread out on cookie sheet (I actually use aluminum foil doubled as a tray since my broiler does not fit cookie sheet)
    Spread about spoonful of mixture on each slice…should be thin spread and put in broiler for 3-5 minutes check at least once or twice and turn once if not broiling evenly
    This seriously is sooo good with anything and EVERYONE will ask for more!

    Reply
  13. Bookie Bee says

    November 20, 2012 at 8:11 am

    Sweet Bread Pudding!

    Ingredients :

    250 gms Sweetened Condensed Milk (MILKMAID)
    6 nos. Regular Bread slices or Wheat Bread Slices
    2 Eggs yolks, beat lightly
    2 Cups Milk
    25 gms Butter
    50 gms Raisins
    Pinch of Nutmeg powder (optional)
    Quarter tsp vanilla essence (optional)

    Method for Preparation :

    How to Make Bread Pudding – Yummy Dessert Recipes

    Preheat the microwave oven at around 150ºC.
    Cut all the edges of bread slices, spread the amul butter on all the bread slices on both the sides and after that cut them into two equal triangular shape pieces.
    In an 8” x 6” microwave ovenproof casserole dish you can easily arrange the bread slices in layers.
    Sprinkle the raisins in between the each and every layers of bread slices.
    Mix all the ingredients together such as condensed milk, milk, egg yolks, vanilla essence and nutmeg powder and beat it lightly and pour the mixture over the butter spreaded bread slices.
    Bake in a pre-heated moderately hot oven (150ºC) for around 30 to 40 minutes until the top turns to golden brown in color.
    It’s ready to Serve hot or cold bread pudding – yummy dessert recipes as per your choice !

    Reply
  14. Ann @ IW says

    November 20, 2012 at 2:42 pm

    OMG, so many good eats on this thread. That garlic bread is definitely going to be tested in my kitchen!

    Reply
  15. Judy says

    November 20, 2012 at 4:16 pm

    Cranberries in Port

    3 c fresh cranberries
    1 1/2 c sugar
    1 1/4 c ruby port
    1/4 c cold water
    4 1/4 tsp cornstarch

    In large saucepan over medium heat, cook cranberries, sugar and port to boiling, stirring occasionally. Reduce to low heat, cover and simmer about 5 minutes until berries pop. Meanwhile, in small cup, blend cold water and cornstarch until smooth and gradually mix into hot cranberry mixtre. Cook, stirring constantly, until mixture thickens. (It will thicken more after refrigeration.) Keeps indefinitely. Makes about 3 cups.

    I have made this every year that I’ve been married… This makes 41 years. It’s easy and lasts forever in the fridge. We eat it with chicken and other meat all year.

    Reply
  16. MsGoody2Shoes says

    November 20, 2012 at 4:57 pm

    MsGoody’s Stir Fry

    4 chicken breasts
    2 peppers (red & green)
    1 onion
    1/2 cup of grated carrots
    1 cup sliced mushrooms
    3 cubes of garlic
    Extra virgin olive oil EVOO
    1 1/2 cups of rice
    3 cups of water

    Combine water & rice. Bring to boil. Simmer & cover until done.

    Slice chicken breast into small pieces or slivers
    Chop onion & garlic
    Juliene cut peppers
    Add EVOO to large skillet. Let oil get hot, then high fire.
    Add all ingredients. Stir meat & vegetables until cooked & browned.

    Season to taste
    Serve the stir fry over rice

    Reply
  17. Carrie says

    November 20, 2012 at 4:57 pm

    Creamy Butternut Squash & Apple Soup

    Ingredients:
    1 butternut squash
    1 Granny Smith apple
    1 medium red onion
    4 strips of bacon
    1 cup chicken broth
    1 1/2 – 2 cups of water
    1/2 cup heavy cream
    1/2 t ground ginger
    1/2 t ground coriander
    1/2 t cumin
    1/4 t cinnamon
    1/4 t turmeric
    1/4 t freshly ground nutmeg
    Sour cream (one T per serving)
    Salt & pepper to taste
    Directions:
    Begin by cooking your bacon in a Dutch oven.

    While cooking, peel and dice the squash, apple, and onion.

    When the bacon is completely cooked, remove from pot and set aside. Discard all but 1 tablespoon of bacon fat (it will remain in the pot). Add 1 tablespoon of butter along with the diced squash, apple, and onion and all of the spices.

    Sautee on a low heat about 10 mins. Add water (1/2 cup at a time) and broth, and simmer covered for 20 minutes.

    Using a stick blender, puree. Add the heavy cream and stir. Run the mixture through a sieve to remove any lumps/fibers. Top with a dollop of sour cream and crumbled bacon.

    Reply
  18. PattyPie says

    November 20, 2012 at 5:54 pm

    Oh so many great recipes! Sguash and apple soup – YUM!

    I am going to try the cranberries for sure…

    Goodie you ate just steps away from becoming a food blogger!

    Can peanut butter cookies really have just three ingredients? WOW gotta try that!

    Reply
  19. jheylo says

    November 20, 2012 at 6:41 pm

    all the recipes shared sounds really good, unfortunately i have nothing to share yet. i can’t think of anything

    Reply
  20. snickers says

    November 20, 2012 at 7:07 pm

    Everything looks so good, I am going to try some new things this week, maybe adding new dishes for Christmas guests this year.

    No flour or salt in cookies. Who knew?

    Reply
  21. Alaina Bullock says

    November 21, 2012 at 7:20 am

    Wow! These are some awesome recipes! Thank you and everyone for sharing! Here’s a wonderful one for green bean casserole I found last year on the Internet. Happy Thanksgiving!
    Green Bean Casserole
    Ingredients
    1/3 stick butter
    1/2 cup diced onions
    1/2 cup sliced fresh mushrooms
    2 cups sliced green beans
    3 cups Campbell’s chicken broth
    1 (10 3/4-ounce) can Campbell’s cream of mushroom soup
    1 (2.8-ounce) can French-fried onion rings
    Pinch of House Seasoning, recipe follows
    1 cup grated Cheddar
    Directions
    Preheat the oven to 350 degrees F.
    Melt the butter in a large skillet.
    Saute the onions and mushrooms in the butter.
    Boil green beans in chicken broth for 10 minutes and drain.
    Add the green beans, mushroom soup, onion rings, and House Seasoning, to taste, to the onion mixture. Stir well.
    Pour into a greased 1 1/2-quart baking dish.
    Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.
    House Seasoning:
    1 cup salt
    1/4 cup black pepper
    1/4 cup garlic powder
    Mix ingredients together and store in an airtight container for up to 6 months.

    Reply
  22. lorian says

    November 21, 2012 at 9:03 am

    Pumpkin rolls:
    Ingredients:
    3 eggs
    1 cup white sugar
    2/3 cup canned pumpkin
    3/4 cup all-purpose flour
    1/2 teaspoon ground cinnamon
    1 teaspoon baking soda
    1/2 cup chopped walnuts
    confectioners’ sugar for dusting
    Filling:
    1 cup confectioners’ sugar
    3/4 teaspoon vanilla extract
    2 tablespoons butter, softened
    8 ounces cream cheese
    Directions:
    Preheat oven to 375 degrees F. Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper. In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top.
    Bake at 375 degrees F for 15 minutes or until cake springs back when lightly touched.
    Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
    To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners’ sugar, if desired.
    Makes 1 – 15×10 inch jelly roll cake.
    These freeze very well.

    Reply
  23. Joanne says

    November 21, 2012 at 11:51 am

    Holiday Punch

    Ingredients:
    1 bottle (32 ounces) cranberry juice
    1 can (12 ounces) frozen orange juice concentrate, thawed
    2 tablespoons Imperial Sugar® / Dixie Crystals® Granulated Sugar
    1/4 teaspoon ground allspice
    1 bottle (1 liter) ginger ale, chilled
    Lemon and orange slices, optional

    Directions:
    In a large container, combine cranberry juice, orange juice concentrate, sugar and allspice; mix well. Cover and chill at least 2 hours. Just before serving, add ginger ale; mix well. Garnish with lemon and orange slices if desired. Yield: 18-20 servings (about 1/2 cup each).

    Reply
  24. Ann @ IW says

    November 21, 2012 at 11:59 am

    I am making the pumpkin roll now! Thanks for the recipe, lorian.

    Reply
  25. Rosemary-NC says

    November 21, 2012 at 4:17 pm

    Homemade pumpkin rolls are the best. I bought a frozen one at the grocery store once, and only once. It was only fit for throwing away as are most commercial made goodies.

    My daughter has made two pumpkins rolls plus pies for our dinner tomorrow.

    Reply
  26. Joanne says

    November 23, 2012 at 7:59 pm

    We call these stove-top cookies.

    No Bake Chocolate Cookies
    1/2 c. butter
    2 c. sugar
    1/2 c. cocoa powder
    1/2 c. milk
    3 c. Quaker oats
    1 c. walnuts
    1/2 tsp. vanilla
    1 c. coconut
    In a medium saucepan on the top of the stove, stir the butter, sugar, cocoa and milk,together. Bring the mixture to a rolling boil. Boil for just 1 minute. Remove from the heat. Add the vanilla, stir in remaining ingredients. Drop from a teaspoon on wax paper-lined tray. Cool in refrigerator until set.

    Reply
  27. Joanne says

    November 24, 2012 at 5:51 am

    Here’s another delicious cookie if you like coconut. We decorate ours with a slivered almond on top at Christmas. They look pretty on the Christmas cookie tray.

    Macaroons
    3 egg whites
    1/4 teaspoon salt
    1/4 cup sugar
    1/4 t. almond extract
    2 1/2 cups shredded coconut
    1 cup almonds

    Optional: slivered almonds for decorations.

    First roast the almonds in a preheated 350 degree F oven or toaster oven for about 10 minutes. They should smell toasty. Chop them.

    Keep the oven at 350 degrees F.

    Beat the eggs whites and salt together. With the mixer running, add the sugar in a steady stream and keep mixing for several minutes until it is white and fluffy, adding the almond extract after the sugar. Gently fold in the coconut and the almonds, keeping the mixture light.

    Drop the mixture onto a parchment lined cookie sheet from a spoon. Bake at 350 deg. F for 12-17 minutes. Remove from the oven and cool.

    If you like, you can press a slivered almond onto the top of the cookie as it cools.

    Reply
  28. Pam@IW says

    November 24, 2012 at 6:50 am

    Lots of fantastic new recipes for me. I will be trying these out in the next couple of weeks. Thank you everyone for participating. Keep them coming!

    Reply
  29. Tammy Scott says

    November 25, 2012 at 9:23 am

    Southern Potatoe Supreme

    1 bag (2 lb. size) frozen Southern Style hashbrowns (diced, not shredded), thawed
    1 stick margarine, divided
    1/2 cup chopped onion
    1 can cream of mushroom soup
    1 can cream of chicken soup
    16 ounces sour cream
    8 ounces grated Cheddar cheese
    1 teaspoon garlic salt
    2/3 cup milk
    2 cups corn flakes

    Melt half of the margarine in oven in 13 x 9 pan. Pour thawed potatoes over melted margarine.

    Mix onion, soups, sour cream, cheese, garlic salt & milk & pour mixture evenly over potatoes. Crush the cornflakes & toss with remaining melted margarine. Sprinkle crumbs evenly over casserole.

    Bake uncovered at 350º for 1 hour and 15 minutes.

    ENJOY!

    Reply
  30. PattyPie says

    November 25, 2012 at 11:16 am

    I do have to report that the 3 ingredient Peanut Butter cookies are FABULOUS!

    Reply
  31. Joanne says

    November 25, 2012 at 12:17 pm

    So is the pumpkin roll.

    Reply
  32. Heather Capewell says

    November 26, 2012 at 6:56 pm

    So many yummy recipes to try, here is a must bake in my home every holiday season.
    Pecan Snowballs
    Makes roughly 3 dozen

    1 cup butter
    3/4 cup confectioners sugar
    2 1/2 cup flour
    1 teaspoon real vanilla
    1/4 teaspoon salt
    1 cup pecans or walnuts, chopped
    Bowl of confectioners sugar for rolling
    Preheat oven to 375 degrees
    Mix together butter and confectioners sugar until creamy.
    Add remaining ingredients slowly until combined; might have a crumbly texture
    Form into small shaped ping pong sized balls.
    Bake at 375 degrees on a ungreased cookie sheet for 10 to 12 minutes.
    Cookies are done when the bottoms turn light brown.
    Roll in powdered sugar when warm.
    Let cool completely on a wire rack or brown paper sack.
    When completely cool roll in confectioners sugar again.

    Reply
  33. Ann says

    November 27, 2012 at 4:40 pm

    Yummy, Heather, thanks. I used to make those years ago! I forgot about those cookies. I’ll have to try them again this year.

    Reply
  34. Mary H says

    November 28, 2012 at 4:59 pm

    Warning: This Chicken Salad is addicting
    Chicken Salad with Crossiants

    2 Cans of white meat chicken drained
    2 Cups of Craisins
    2 Cups of chopped celery
    3 cups of Mayonaise
    Some chopped parsley
    1 ½ teaspoons of onion powder
    1 tsp of salt
    1 tsp of pepper

    Drain the chicken and shred it up in a bowl, add 2 cups of the craisins and the chopped celery
    In another bowl add the mayo, chopped parsley, onion powder, salt and pepper and mixed well, then add to the white meat chicken and craisins

    The Sugared raw almonds for garnish\
    Take the sliced or slivered almonds in a Teflon pan and add 1/3 cup of sugar and add a little water and cook them until the almonds are carmelized by the sugar , spread on cookie sheet and let dry. When dry add them to the chicken salad and serve on a crossiant roll

    Reply
  35. Jaymi Weiss says

    November 28, 2012 at 5:48 pm

    This is such a yummy comfort food recipe.

    Corn Casserole

    1 box of Jiffy cornmeal mix
    1 15 oz. can sweet kernel corn, drained
    1 15 oz. can cream corn
    1 cup shredded cheese (I use cheddar, you could use any kind you want)
    1 stick melted butter
    1/2 cup sour cream

    Ready for the extremely difficult directions? Here we go:
    Preheat oven to 400 degrees. Grease a small casserole dish. Combine all ingredients in a mixing bowl until it is thoroughly moist. Pour into greased dish and bake for 11 minutes. This is one of our favorite recipes for this time of year. So good!

    Reply
  36. MsGoody2Shoes says

    November 29, 2012 at 12:46 pm

    Southern Fried Potatoes

    2 large white potatoes
    1/2 cup chopped green pepper
    1/2 cup of chopped yellow onion
    10 tbsp of Extra Virgin Olive Oil (EVOO)
    1/2 cup of water
    Salt
    Pepper

    Wash potatoes, then puncture each potato 4 times

    Microwave potatoes 8 minutes

    Thin slice each potato

    Heat olive oil on med/high heat

    Add all the ingredients to hot EVOO

    Let ingredients slightly brown in skillet – turn frequently

    Turn down heat to low

    Add water, then cover

    Cook for 10 minutes

    Add salt & pepper – season to taste

    DELICIOUS WITH BREAKFAST OR DINNER

    Reply
  37. MsGoody2Shoes says

    November 29, 2012 at 2:47 pm

    Potato recipe

    Uncover potatoes after adding water. Cook until water evaporates. You can also reduce the amount of water or don’t add any water.

    Reply
  38. Elizabeth - Water Rolls Uphill says

    November 30, 2012 at 2:57 pm

    http://www.waterrollsuphill.blogspot.com/2012/11/pumpkin-cake-with-cream-cheese-frosting.html
    Pumpkin Cake/Cupcakes
    Yield approximately 20 muffins/cupcakes or one 9×13 pan.

    2 2/3 cups freshly milled soft white winter wheat
    2 teaspoons baking powder
    1 teaspoon baking soda
    2 teaspoons cinnamon
    1/2 teaspoon sea salt
    2 eggs
    2 tablespoons ground flax meal (do not grind in mill)*
    1/3 cup water*
    1 cup vegetable oil
    15 oz can or 1 1/3 cups fresh pumpkin puree/butternut squash puree/cooked sweet potato puree

    Preheat oven to 350 degrees.
    Grease a 9×13 baking pan or line 20 muffin cups with liners.
    Combine flax and water with whisk, allow to sit until thickens.
    Sift together wheat, baking powder, baking soda, cinnamon and sea salt.
    Whisk together eggs, flax/water, oil, and pumpkin puree.
    Add dry to wet, and combine thoroughly.
    Pour into prepared pan and bake for 35-45 minutes. Bake cupcakes 18-22 minutes. Cupcakes are done when springs back lightly with finger. Cake is done when toothpick comes out clean.
    Cool on wire rack.

    *can be replaced with two eggs.

    Cream Cheese Frosting

    4 ounces cream cheese, softened
    1 1/2 teaspoons vanilla extract
    3 cups powdered sugar*
    1/4 cup milk or heavy cream

    Whisk ingredients together, slowly adding the milk or heavy cream until desired texture is achieved. Frost the cooled cake and enjoy. Store covered in the refrigerator.

    *If you prefer very sweet icing, add up to another cup of powdered sugar. The amount of milk/heavy cream may need to be increased.

    Reply
  39. Aimee C. says

    December 1, 2012 at 3:36 pm

    We like to make mashed “potatoes” with cauliflower instead…healthier alternative and very yummy!

    Head of cauliflower washed and cut
    boil in water
    strain
    mash in big bowl (can be as chunky as you want)
    add about 4 tablespoons butter
    salt/pepper
    1/4 cup milk
    can add more butter and milk at will…..keep in mind too much milk and it gets soupy
    yummy to top with french fried onions, crushed cheeze its or crushed croutons..even the lil ones will ask for more!

    Reply
  40. Kathy V via facebook says

    December 1, 2012 at 4:21 pm

    Sea Style Clam Balls

    2 Loaves Bread (1lb ea.) cubed, 8 eggs, 4 cans of chopped clams (I dump the juice from the 4th can) 1 1/2 cup of Celery (chopped) 1 cup Onion (chopped) 1 stick of butter, 4 tbsp Parsley Flakes, salt to taste 2 tbsp of Tabasco Sauce, Red Pepper to taste.

    Put Bread, Eggs, Celery, and Onion in a Large bowl. In a Sauce Pan, Mix Clams (with Juice from 3 cans, butter, Parsley flakes and Tabasco Sauce. Heat until butter is melted. Pour mixture over bread in mixing bowl, Stir until moist..Shape into Balls, top with Paprika.

    Bake 30 to 40 minutes at 325 Note, if the bread is too moist, just add more bread…

    Reply
  41. Sherry J says

    December 2, 2012 at 5:55 pm

    I got this recipe a couple years ago from my mother in law, my hubby loves this during the holidays as dip for crackers…

    Pimento Cheese

    1 jar old english cheese (room temp)
    1 box cream cheese (room temp)
    1 sm jar diced pimentos (drained)
    2 tblsp mayo

    Mix everything together with a mixer until smooth, put in the fridge for a couple of hours & it’s ready to be served…so easy!

    Reply
  42. Jennifer Austin says

    December 2, 2012 at 6:51 pm

    Nothing beats homemade Snickerdoodles!!

    1 cup margarine 2 tsp cream of tartar
    1 1/2 cup sugar 1 tsp baking soda
    2 eggs
    2 3/4 cup flour ( 2 tbsp sugar and cinnamon to roll dough balls in)

    Pre-heat oven to 400. Mix together margarine, sugar and eggs. Blend flour, cream of tartar and baking soda and add to egg mixture. Form into 1 inch balls and roll in cinnamon/sugar. Place 2 inches apart on ungreased cookie sheet and bake 8-10 minutes.

    Reply
  43. Ann says

    December 4, 2012 at 4:18 pm

    We made our first cookies of the season and we chose #32 Pecan Snowballs. It’s smells so delightful in the house tonight! Thank you for the recipe, Heather. They are delicious with tea. 🙂

    Reply
  44. Robin Sprickerhoff says

    December 6, 2012 at 11:01 am

    Peanut Butter Fudge!

    4 cups white sugar
    1 cup peanut butter
    1 cup milk
    2 Tbs. btter
    1 tsp. vanilla

    Directions

    Mix well in a large saucepan, bring to a boil and boil 4 minutes. Stir constantly as it sticks easily. Take off the stove and let sit for a few minutes. Sit in COLD water and beat until heavy. Pour into a greased 9×9 pan. Refrigerate.

    Reply
  45. Sherry England says

    December 6, 2012 at 11:02 am

    Crème de Menthe Cheesecake…….Crust
    1 3/4
    cups chocolate cookie crumbs (from 9-oz. pkg.)
    1/4
    cup butter, melted
    Filling
    3
    (8-oz.) pkg. cream cheese, softened
    3/4
    cup sugar
    3
    eggs
    3/4
    cup whipping cream
    1/4
    cup green crème de menthe
    Garnish
    1/2
    cup whipping cream
    1
    tablespoon powdered sugar
    8
    thin chocolate and green mints, coarsely chopped
    1
    Heat oven to 300°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and up sides of ungreased 9-inch springform pan.
    2
    Beat cream cheese in large bowl with electric mixer at medium speed until fluffy. Gradually add sugar, beating until smooth. Add eggs, 1 at a time, beating well after each addition. Stir in 3/4 cup whipping cream and crème de menthe until well blended. Pour into crust-lined pan.
    3
    Bake at 300°F. for 60 to 70 minutes or until edges are set but center still jiggles slightly when gently shaken. Turn oven off; open oven door at least 4 inches. Let cheesecake sit in oven for 30 minutes or until center is set.
    4
    Remove cheesecake from oven. Cool in pan on wire rack for 1 hour or until completely cooled. Cover; refrigerate at least 3 hours before serving.
    5
    Just before serving, carefully run knife around sides of pan to loosen; remove sides of pan. In small bowl, beat 1/2 cup whipping cream and powdered sugar until stiff peaks form. Pipe or spoon whipped cream around edge of cheesecake. Garnish with chopped mints. Store in refrigerator.http://www.bettycrocker.com/recipes/creme-de-menthe-cheesecake/a759a1bf-b369-4995-9c06-9791d5aae8b5

    Reply
  46. Jennifer Slagle says

    December 6, 2012 at 11:04 am

    Every holiday I am asked to bring my broccoli cheese casserole.It is easy to make & is a perfect side dish for any occassion.

    2 cups of rice (instant work best)
    2 cans of cream of mushroom soup
    1 jar of cheese whiz
    1 small onion chopped fine
    2 frozen bags of broccoli cuts
    salt & pepper to taste

    Cook rice & broccoli according to packages. Mix all together in oven safe dish and bake at 350 degrees for 30-40 minutes.

    Reply
  47. Emily Schultz says

    December 6, 2012 at 11:05 am

    I love a good potato soup in the winter, and this is an exact match to the Zuppe Toscana you find at Olive Garden.

    1 lb ground Italian sausage
    1½ tsp crushed red peppers
    1 large diced white onion
    4 Tbsp bacon pieces
    2 tsp garlic puree
    10 cups water
    5 cubes of chicken bouillon
    1 cup heavy cream
    1 lb sliced Russet potatoes, or about 3 large potatoes
    ¼ of a bunch of kale

    Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
    In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
    Add chicken bouillon and water to the pot and heat until it starts to boil.
    Add the sliced potatoes and cook until soft, about half an hour.
    Add the heavy cream and just cook until thoroughly heated.
    Stir in the sausage and the kale, let all heat through and serve. Delicious!

    Reply
  48. Sherry England says

    December 6, 2012 at 11:16 am

    A pic to go with my recipe above.
    http://s3.amazonaws.com/gmi-digital-library/dc9333a0-2ae6-496a-a098-def85b6786a5.jpg

    Reply
  49. melly adams says

    December 6, 2012 at 11:16 am

    If you were to ask me if i liked asparagus i would tell you “no way” but done up like this i love it! Its not written as detalied as some of these recipies but its one of my favortes. its expecally good for those who prefer salty crunchy over sweet and chocolaty. dont hit me! hahah hope you give it a try and enjoy it.

    bunch of asparagus
    1/2 lb of prosciutto
    cream cheese

    cut off the end of the asparagus and blanche it
    then gently spread cream cheese on your prosciutto slices
    then wrap the prosciutto around the asparagus and bake at 350 (or broil if you prefer) for about 15 min or untill the prosciutto just starts to crisp

    Reply
  50. Thomas Pinkerton says

    December 6, 2012 at 11:17 am

    My wife found a recipe through pintrest for parmesan baked potato halves in the summer, and we’ve been making it for every holiday event we can find an excuse to (with a few modifications).

    6 small potatoes, scrubbed and cut in half
    1/4 cup butter
    grated parmesan cheese
    garlic powder
    Herbes de Provence

    Preheat oven to 400 degrees. Melt butter and pour into a 9×13 inch pan and spread evenly across the bottom. Generously sprinkle parmesan cheese and lightly sprinkle other seasonings all over the butter. Place potato halves face down on the butter and seasonings. Place in preheated oven and bake for 40 to 45 minutes. Cool for 5 minutes before removing from pan.

    Reply
  51. Amy says

    December 6, 2012 at 11:34 am

    Crunchy, raspberry Brie

    Ingredients
    1 whole Brie
    Bag of chopped pecans
    1 container of raspberry jam

    Spread jam over Brie. Sprinkle pecans on top.
    Bake in oven ~20 minutes at 350 degrees (adjust with your oven accordingly).

    This is my favorite appetizer at the holidays!

    Reply
  52. rhonda hagymiller says

    December 6, 2012 at 4:53 pm

    Pecan Divinity Cake

    Divinity Frosting
    Sour Cream Cake Layers (using 8-inch round cakepans)
    Toasted pecan halves (optional)
    Divinity Candy (optional)
    Sugared Maraschino Cherries and Mint Sprigs (optional)
    Small candy canes (optional)
    Preparation
    Spread about 1/2 cup Divinity Frosting between each cake layer, and spread remaining Divinity Frosting on top and sides of cake.
    Arrange toasted pecan halves and Divinity Candy on top of cake, if desired. Arrange Sugared Maraschino Cherries and Mint Sprigs and candy canes around bottom edge of cake, if desired. Store at room temperature.
    Southern Living
    Divinty Frosting
    1 (7.2-ounce) package home-style fluffy white frosting mix
    1/2 cup boiling water
    1/3 cup light corn syrup
    2 teaspoons vanilla extract
    1 (16-ounce) package powdered sugar
    1 1/2 cups chopped pecans, toasted $
    Preparation
    Place first 4 ingredients in a 4-quart mixing bowl. Beat at low speed with a heavy-duty electric mixer 1 minute or until mixture is blended. Beat mixture at high speed 3 to 5 minutes or until stiff peaks form. Gradually add powdered sugar, beating at low speed until blended. Stir in toasted pecans. Spread Divinity Frosting immediately on cake.

    Reply
  53. Katie Berg says

    December 6, 2012 at 4:55 pm

    Chicken Pot Pie —

    Get store bought pie crusts, potatoes, a bag of frozen veggies, 2 cans of cream of chicken, and about 3 chicken breasts.

    Preheat oven to 350.
    Leave crusts out so they are at room temperature.
    Boil about 4 or 5 medium potatoes and then chop into pieces when soft.
    Mix potatoes, cooked chicken breasts, frozen veggies, cream of chicken, salt, and pepper into big bowl.
    Place one pie crust in the pie pan.
    Pour mixture into crust.
    Place the 2nd crust on top and seal the edges.
    Put a slip on top and spread an egg wash on top.
    Cook for about 45 minutes or until nice and golden brown on top.
    ENJOY!! 🙂

    Reply
  54. Abby Kraynick says

    December 6, 2012 at 4:56 pm

    Super Easy Eggnog Cheesecake

    11 ounces chocolate laced pirouette cookies (plain can be used but look for the chocolate laced)
    1/3 cup graham cracker crumbs
    3 tablespoons margarine, melted
    16 ounces cream cheese, softened
    2 cups eggnog, cold
    2 cups milk, cold
    2 (3 1/2 ounce) packages instant vanilla pudding or 2 (3 1/2 ounce) packages French vanilla instant pudding
    1 tablespoon rum
    1/8 teaspoon ground nutmeg
    Cool Whip, thawed, for garnish (optional)
    grated semisweet chocolate, for garnish (optional)
    Directions:

    1
    Trim pirouette cookies to 1 1/2 to 2 inch lengths; set aside.
    2
    Crush trimmed off ends into crumbs.
    3
    Combine cookie and graham cracker crumbs with margarine.
    4
    Press firmly into a 9-inch springform pan.
    5
    Beat cream cheese with an electric mixer until smooth.
    6
    Gradually add eggnog, milk, pudding mix, rum and nutmeg, beating continuously until very smooth.
    7
    Pour over graham cracker/cookie crust.
    8
    Chill for at least 3 hours.
    9
    Remove from fridge.
    10
    Run a hot knife or metal spatula around the edges of pan to loosen.
    11
    Remove sides of pan.
    12
    Gently press reserved cookies onto the side of cake, cut sides down.
    13
    Garnish as desired with Cool Whip and grated chocolate.
    14
    Serve!

    Read more at: http://www.food.com/recipe/super-easy-eggnog-cheesecake-34844?oc=linkback

    Reply
  55. Jenee says

    December 6, 2012 at 4:59 pm

    I am late, but hopefully not too late. This is a really simple one, but I am more of a “Semi Homemade” woman than a chef. My husband RAVES about it, though.

    Luscious Cherry Croissants

    Open and unroll one can (I use 8 count) croissants (crescent rolls). In a microwave, heat equal amounts Bonne Maman Cherry preserves (or whatever you like but this one is amazing and has no weird ingredients in it) and Philadelphia cream cheese in a microwave-safe bowl on “high” for 20 seconds. Mix together with a spoon (the kitchen already smells wonderful at this point) and spoon the mix onto each crescent roll at the widest part. Roll the crescent rolls big end to little end, and set on a cookie sheet. Bake at 350 degrees for 10 minutes or until golden. Serve warm (with extra jelly/philly mix if desired).

    I realize this is simple, but sometimes simple is good! I’m a wife and mom with a home business so simple and yummy works for me. 🙂 These are so good that my husband has put in a special request that they be added to our annual holiday breakfast with my family. Happy Baking!!

    Reply
  56. Natalie dominguez says

    December 6, 2012 at 5:04 pm

    Low Carb Peanut Butter Cookies
    1 C. Peanut Butter
    1 C. Sugar
    1 Egg

    Mix together egg and sugar. Work in peanut butter until all blended.
    Place rounded tablespoons on an ungreased cookie sheet and bake at 350 for 8-10 mins. That’s it! Easy peasy!

    Reply
  57. Pam@IW says

    December 6, 2012 at 5:08 pm

    They all sound wonderful and Jenee, nothing is too simple for me when it comes to baking or cooking. 😉

    Reply
  58. April J says

    December 6, 2012 at 5:40 pm

    I love making this super yummy caramel popcorn for neighbor gifts!

    Caramel Corn

    10 c. popped popcorn (remove any uncooked kernels)
    1 1/2 c. cocktail peanuts
    Place in 250 degree oven in bowl to keep warm

    Melt:
    1 cube butter
    1 c. brown sugar
    1/4 c. dark corn syrup
    1/4 tsp. salt
    Bring to a rolling boil; remove from heat and ADD:
    1/2 tsp. vanilla
    1/4 tsp. baking soda

    Pour all at once over popcorn and nut mixture.
    Place on cookie sheet sprayed with Pam and bake in a 250 degree oven for 45 minutes, stirring every 15 minutes with a wooden spoon. Let cool. Keep stored in an air tight container.

    Enjoy!

    Reply
  59. Karen says

    December 6, 2012 at 6:57 pm

    Yummy Appetizer
    Crescent Rolls
    cream cheese
    cooked bacon
    de-seeded jalapeno (leave seeds in if you want it hot

    Cut crescent rolls in half. Put a dollup of cream cheese on each triangle. Place cooked bacon and jalapeno on top. Wrap Crescent Roll around it and pinch to seal.. Bake at 350 til golden.

    AWESOME!!!!!!!!!

    Reply
  60. Victoria M. says

    December 6, 2012 at 7:38 pm

    Peppermint Sugar Cookies

    2 1/2 cups all-purpose flour
    1 teaspoon baking powder
    1/4 teaspoon salt
    1 cup (2 sticks) unsalted butter, at room temperature
    3/4 cup powdered sugar
    1 large egg yolk
    2 large egg whites
    1/2 teaspoon peppermint extract
    1/2 cup finely crushed hard peppermint candies or candy canes (about 3-ounces)
    additional powdered sugar for rolling
    Directions:

    1. Sift together dry ingredients- flour, baking powder and salt; set aside.

    2. In a large bowl, beat butter and powdered sugar with an electric mixer until light and fluffy. Add egg yolk and beat until blended. Add egg whites and extract and mix well (mixture will look grainy). Gradually beat dry ingredients into butter mixture. Stir in peppermint candies.

    3. Gather dough into a ball. Wrap dough in plastic and chill for about an hour.

    4. Preheat oven to 350°F. Position rack in middle of oven. Line 2 large baking sheets with parchment, or spray with nonstick spray.

    5. Form dough into 1-inch balls. Roll in powdered sugar and place on prepared baking sheets, spacing 2 inches apart. Using tines of a fork, flatten each cookie, creating crisscross pattern.

    6. Bake until cookies are golden on bottom, 10 to 12 minutes. Transfer to racks to cool completely.

    Reply
  61. Pam@IW says

    December 7, 2012 at 5:48 am

    The Giveaway portion of this is now closed. Please feel free to continue adding recipes for everyone to enjoy.

    Reply
  62. Pam@IW says

    December 7, 2012 at 9:53 am

    The winners have been randomly chosen and emailed and they have responded. Congratulations goes to Comment number 52…Rhonda and Comment number 55 Jenee.

    Thank you all for participating in this Holiday Recipe Exchange. This thread will remain open for those who want to continue sharing recipes.

    Reply
  63. melly adams says

    December 7, 2012 at 10:44 am

    awww sooooooo close! i hate when that happens hahah thanks for your generous giveaway! 🙂

    Reply
  64. Ann says

    December 7, 2012 at 10:46 am

    I’m making the peppermint cookies next!

    Reply
  65. Lily says

    December 7, 2012 at 1:06 pm

    Congrats to the winners!

    Hoping others continue to share their favorite recipes.

    Reply
  66. Ann says

    December 8, 2012 at 6:28 am

    Melly, Thanks for participating. Thank you to everyone who shared recipes. Congratulations to the winners!

    Reply
  67. Ann says

    December 13, 2012 at 1:33 pm

    Yummy, I am making my second batch of walnut snowballs.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • Email
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Search Our Site

Sponsored Link

Check Out Our Current Giveaways

IW Contributors
Privacy Policy
Terms of Use
SiteMap

Certified Domain Site Seal

© 2019. Imperfect Women . Log in
Share this ArticleLike this article? Email it to a friend!

Email sent!
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.Ok