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.
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!
Lily says
November 19, 2012 at 3:29 amI 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.
Tina 'the book lady' says
November 19, 2012 at 6:04 amEvery 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
Clarissa says
November 19, 2012 at 7:50 amI 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!
Lynell carter says
November 19, 2012 at 9:34 amI 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.
anita Mitchell says
November 19, 2012 at 9:36 amAunt 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
misty oxner andrews says
November 19, 2012 at 9:43 amEasy 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
anastasia brooks says
November 19, 2012 at 10:04 amI 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.
Paula Feldman says
November 19, 2012 at 10:08 amOne 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.
Elisa Adams says
November 19, 2012 at 11:02 amEasiest 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!!
Nena Sinclair says
November 20, 2012 at 1:33 amThis 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.
Diane Estrella says
November 20, 2012 at 5:46 amSilky 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!
Aimee C. says
November 20, 2012 at 8:04 amCheesy 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!
Bookie Bee says
November 20, 2012 at 8:11 amSweet 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 !
Ann @ IW says
November 20, 2012 at 2:42 pmOMG, so many good eats on this thread. That garlic bread is definitely going to be tested in my kitchen!
Judy says
November 20, 2012 at 4:16 pmCranberries 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.
MsGoody2Shoes says
November 20, 2012 at 4:57 pmMsGoody’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
Carrie says
November 20, 2012 at 4:57 pmCreamy 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.
PattyPie says
November 20, 2012 at 5:54 pmOh 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!
jheylo says
November 20, 2012 at 6:41 pmall the recipes shared sounds really good, unfortunately i have nothing to share yet. i can’t think of anything
snickers says
November 20, 2012 at 7:07 pmEverything 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?
Alaina Bullock says
November 21, 2012 at 7:20 amWow! 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.
lorian says
November 21, 2012 at 9:03 amPumpkin 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.
Joanne says
November 21, 2012 at 11:51 amHoliday 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).
Ann @ IW says
November 21, 2012 at 11:59 amI am making the pumpkin roll now! Thanks for the recipe, lorian.
Rosemary-NC says
November 21, 2012 at 4:17 pmHomemade 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.
Joanne says
November 23, 2012 at 7:59 pmWe 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.
Joanne says
November 24, 2012 at 5:51 amHere’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.
Pam@IW says
November 24, 2012 at 6:50 amLots 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!
Tammy Scott says
November 25, 2012 at 9:23 amSouthern 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!
PattyPie says
November 25, 2012 at 11:16 amI do have to report that the 3 ingredient Peanut Butter cookies are FABULOUS!
Joanne says
November 25, 2012 at 12:17 pmSo is the pumpkin roll.
Heather Capewell says
November 26, 2012 at 6:56 pmSo 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.
Ann says
November 27, 2012 at 4:40 pmYummy, Heather, thanks. I used to make those years ago! I forgot about those cookies. I’ll have to try them again this year.
Mary H says
November 28, 2012 at 4:59 pmWarning: 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
Jaymi Weiss says
November 28, 2012 at 5:48 pmThis 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!
MsGoody2Shoes says
November 29, 2012 at 12:46 pmSouthern 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
MsGoody2Shoes says
November 29, 2012 at 2:47 pmPotato recipe
Uncover potatoes after adding water. Cook until water evaporates. You can also reduce the amount of water or don’t add any water.
Elizabeth - Water Rolls Uphill says
November 30, 2012 at 2:57 pmhttp://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.
Aimee C. says
December 1, 2012 at 3:36 pmWe 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!
Kathy V via facebook says
December 1, 2012 at 4:21 pmSea 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…
Sherry J says
December 2, 2012 at 5:55 pmI 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!
Jennifer Austin says
December 2, 2012 at 6:51 pmNothing 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.
Ann says
December 4, 2012 at 4:18 pmWe 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. 🙂
Robin Sprickerhoff says
December 6, 2012 at 11:01 amPeanut 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.
Sherry England says
December 6, 2012 at 11:02 amCrème 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
Jennifer Slagle says
December 6, 2012 at 11:04 amEvery 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.
Emily Schultz says
December 6, 2012 at 11:05 amI 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!
Sherry England says
December 6, 2012 at 11:16 amA pic to go with my recipe above.
http://s3.amazonaws.com/gmi-digital-library/dc9333a0-2ae6-496a-a098-def85b6786a5.jpg
melly adams says
December 6, 2012 at 11:16 amIf 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
Thomas Pinkerton says
December 6, 2012 at 11:17 amMy 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.
Amy says
December 6, 2012 at 11:34 amCrunchy, 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!
rhonda hagymiller says
December 6, 2012 at 4:53 pmPecan 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.
Katie Berg says
December 6, 2012 at 4:55 pmChicken 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!! 🙂
Abby Kraynick says
December 6, 2012 at 4:56 pmSuper 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
Jenee says
December 6, 2012 at 4:59 pmI 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!!
Natalie dominguez says
December 6, 2012 at 5:04 pmLow 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!
Pam@IW says
December 6, 2012 at 5:08 pmThey all sound wonderful and Jenee, nothing is too simple for me when it comes to baking or cooking. 😉
April J says
December 6, 2012 at 5:40 pmI 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!
Karen says
December 6, 2012 at 6:57 pmYummy 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!!!!!!!!!
Victoria M. says
December 6, 2012 at 7:38 pmPeppermint 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.
Pam@IW says
December 7, 2012 at 5:48 amThe Giveaway portion of this is now closed. Please feel free to continue adding recipes for everyone to enjoy.
Pam@IW says
December 7, 2012 at 9:53 amThe 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.
melly adams says
December 7, 2012 at 10:44 amawww sooooooo close! i hate when that happens hahah thanks for your generous giveaway! 🙂
Ann says
December 7, 2012 at 10:46 amI’m making the peppermint cookies next!
Lily says
December 7, 2012 at 1:06 pmCongrats to the winners!
Hoping others continue to share their favorite recipes.
Ann says
December 8, 2012 at 6:28 amMelly, Thanks for participating. Thank you to everyone who shared recipes. Congratulations to the winners!
Ann says
December 13, 2012 at 1:33 pmYummy, I am making my second batch of walnut snowballs.