Holiday Recipes

Turkey stuffing

Pat — Sat, 21 Nov 2009 01:16:57 GMT

If you make turkey for Thanksgiving, what kind of dressing/stuffing do you make? Do you have a family recipe, or do you buy a box of premade stuffing?

spiced nuts ????

gayla50 — Wed, 18 Nov 2009 18:31:27 GMT

I looked and looked but I cant find the spiced nuts someone posted last year Help ???? or if anyone has a good recipe ??

I got pecans .. lots and walnuts. any help would be appericated .

Sugared Crockpot Nuts

arianasilver — Sat, 08 Nov 2008 16:55:49 GMT

You can always use a full pound of one type of nut for this.

Sugared Crockpot Nuts

1/2 lb. pecan halves
1/2 lb. shelled walnuts
1/2 cup butter, melted
1/2 cup powdered sugar
1/4 tsp. ground allspice
1/8 tsp. ground cloves
1-1/2 tsp. ground cinnamon
1/4 tsp. ground ginger

Preheat 3-1/2 to 4 quart slow cooker, uncovered, on high for 15 minutes. In warmed crockpot, combine nuts and butter and stir well. Add the powdered sugar, stirring to coat evenly. Cover crockpot and cook on high for 15 minutes.

Reduce the heat to low and slow cook, UNCOVERED, stirring occasionally, until the nuts are coated with a crisp glaze, about 2 hours. Transfer the nuts to a bowl.

In a small bowl, combine the spices and sift them over the nuts, stirring to coat evenly. Let cool and store in airtight container.

Crock-pot pumpkin pie

TizzyLizzy — Sat, 14 Nov 2009 20:18:55 GMT

Brandy's pumpkin mousse reminded me of this wonderful recipe - it's super easy and is a dead ringer for pumpkin pie. It's easiest to tell if it's done by using a thermometer as directed - I don't normally use a thermometer on foods, but I make an exception and drag out dh's bbq meat thermometer for this. Don't forget the cool-whip!

Mix all together:

1 15-oz. can pumpkin, 12-oz. evaporated milk (you can use reconstituted dry milk mixed double-strength, 12 oz. is 1-1/2 cups liquid), 3/4 cup sugar, 1/2 cup baking mix (like Bisquick), 2 beaten eggs, 2 tablespoons melted butter, 1 tablespoon pumpkin pie spice (or your own equivalent) and 2 teaspoons of vanilla.

Pour into greased crock-pot. Cover and cook on low 5-6 hours or until thermometer reads 160 degrees - it will puff up nicely when it's done. You can make this on the holiday itself in place of pumpkin pie, it's that good, and frees up your time, energy and oven space. Liz.

Pumpkin Mousse

Brandy — Mon, 15 Dec 2008 22:22:14 GMT

This recipe for Pumpkin Mousse from Hillbilly Housewife looks good. Has anyone tried it or used a different recipe for it?

Monkey bread

gayla50 — Fri, 21 Nov 2008 04:27:49 GMT

3 cans biscuits

1 stick butter

1/2 cup white sugar

1/2 cup brown sugar

1 tsp cinnamon

toss the white sugar and cinamon together. Quarter one can of biscuits and cover pieces with 1/3 of sugar mixture.Quarter, cover with sugar and repeat, finish with the last can of biscuits .Place coated pieces in a Bundt pan . Melt the butter with the brown sugar . Pour this mixture over the pieces in the pan. Bake at 350 for 30 minutes

Christmas cookies

gayla50 — Wed, 11 Nov 2009 18:00:43 GMT

what cookies do you make for the holiday ?

Red Velvet Sandwich Cookies

1 1/3 cups all-purpose flour
2 tablespoons cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, room temperature
1 cup sugar
2 eggs
2 tablespoons buttermilk
2 teaspoons apple cider vinegar
1 teaspoon vanilla extract
1 tablespoon red food coloring

For the Cream Cheese Frosting:

1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups powdered sugar
3/4 cup finely chopped pecans, optional

Preheat oven to 375.
Mix together flour, cocoa powder, baking powder, baking soda and salt in a small bowl.

Cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs 1 at a time. Then beat in the buttermilk, vinegar, vanilla and red food coloring. Once combined, add the dry ingredients to wet. Mix until thoroughly combined.

Onto a parchment lined sheet tray, drop batter using an ice cream scoop, forming 2-inch round circles.

Bake for 10 minutes, until baked through. Cookies should be cake-like and light. Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter, and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Spread the cream cheese frosting between 2 cooled cookies and roll the edges in finely chopped pecans, if desired

12 to 15 sandwiches

peppermint bark

gayla50 — Sun, 27 Sep 2009 17:50:44 GMT

my DD was at a big store she called me she said Mama this is a picture of Peppermint bark for 4 oz they want $3.25 that makes it $ 13..00 a pound I called around it average between $13.00 to the candy shoppe there its # 18.50 a pound

peppermint bark

1 lb of white chocolate
1lb of dark or milk chocolate
24 candy canes (small) crushed

Melt chocolate in microwave and spread on a jelly sheet on top of wax paper. Let cool

Then do the same with the white chocolate. Before cool, sprinkle the crushed canies on top, and cool for 2 hours in fridge

Holiday cooking

gayla50 — Tue, 14 Oct 2008 20:03:59 GMT

What the one dish your family has to have on Holidays??

nobake fruit cake

frugal_me — Tue, 27 Oct 2009 23:12:11 GMT

Ive lost my no bake fruit cake recipe!!!!!

It contained:

graham cracker crumbs, sweetened condense milk, maraschino cherries , nuts....... Ive looked and looked all over the net but I cant

find my old recipe:(. My recipe did not contain marshmallow creme like most of the no bake fruit cakes I saw.

Does anyone have a no bake fruit cake with similar ingredients?

Thanks,

frugal_me

Holiday gifts you make .

gayla50 — Tue, 22 Sep 2009 16:05:06 GMT

Fishy Mix

1 (6 oz) bag of plain or cheddar cheese flavored, bite-size fish shaped crackers
1 (6oz) bag of dried cranberries
1 (7oz) bag dried apricots, snipped
1 cup of peanuts

Attach these instructions to the jar:
In a medium mixing bowl combine all ingredients. Store in an airtight container. Makes about 6 cups.

candied tea stirrers

gayla50 — Sun, 27 Sep 2009 17:50:48 GMT

CANDIED TEA STIRRERS

Cooking Spray
34 Pieces Fruit Flavored Hard Candy (crushed)
2 Tablespoons Light Corn Syrup
Heavyweight Plastic Spoons

Line a jelly roll pan with waxed paper; spray with cooking spray. In a small
heavy saucepan, combine crushed candies and corn syrup. Over low heat stir
until candies melt. Spoon candy into bowl of each spoon. Place spoons on
prepared pan with handles on rim of pan and spoons level. Allow to harden.
Store in airtight container. Makes about 24 spoons

pamper your Princess recipes

gayla50 — Sun, 27 Sep 2009 16:46:01 GMT

Homemade Buttermilk Bath

(makes 1/2 cup, enough for 2 baths)

1/4 cup Whole Dry Buttermilk
1/4 cup Nonfat dry milk
1 Tablespoon Cornstarch
1/8 teaspoon essential oil of your choice

Mix together all the ingredients with a wire whisk and pour into an airtight jar or plastic bag.

Directions for use: Pour 1/4 cup of the bath powder in tub as you add water.

Egyptian Facial Mask

1 egg, beaten
1/2 teaspoon olive oil
1 tablespoon flour
1/4 teaspoon sea salt
1 tablespoon whole milk

Mix all ingredients until creamy and well blended. Spread mixture over face and neck; leave on for 15 minutes. Rinse well with cool water and pat dry. Yield: enough for 1 facial mask.

HomeMade Bath Bombs

Bath Bombs are very enjoyable, and easy to make! They are like bath beads, except they fizz then dissolve leaving a beautiful fragrance along with bath oil for your bath. They can be expensive to buy, but they are much cheaper if homemade.

Recipe

Bicarbonate of soda (baking soda)
Sweet almond oil
Fragrance oil
Food coloring

Citric acid (find this in the supermarket baking section):

You will need mixing bowls and spoons. Make sure these are thoroughly dry.

Make the base mixture, which is enough for four bombs, depending on the size you make them, or the size of your molds if you are using them. (I prefer molds)

1/2 cups baking soda
1 cup citric acid
Mix well in large bowl.

Store "leftovers" in airtight container.

Transfer 1/2 cup base mixture into medium mixing bowl.

Using a small bowl, mix together:
6-8 drops of oil of your choice
2 teaspoons sweet almond oil
Food coloring
Mix well.

Pour the oil mixture into the medium bowl containing the 1/2 cup of base mix and stir very quickly so the mixture doesn't start to fizz. Mix for approximately 30 seconds till mixture stays together.

If using a mold, be sure to oil it sweet almond oil before pressing mixture into mold. Use about 1/3 of mixture at the time and press into mold. Press firmly as you go. Let sit a few minutes, then remove from mold. Repeat with remaining mixture.

Two easy, make ahead, vegetarian appitizers

nancybeth — Sun, 09 Nov 2008 22:32:41 GMT

When it comes to Christmas my family loves appitizers. These two are always their favorites. I make them ahead, put them on a cookie sheet and freeze then stick them in the freezer for Christmas Eve. The best part is they're reletively inexpensive to make too. What could be better???

Spinach-Cheese Balls

1 pkg. (10 oz.) frozen chopped spinach, thawed and drained

2 eggs, beaten

3/4 cup seasoned dry bread crumbs

1/2 cup grated Parmeasan cheese

1/3 cup butter (must be butter)

1 small onion, finely chopped (about 1/4 cup)

1/2 teaspoon poultry seasoning

1/4 teaspoon garlic powder

1/4 teaspoon pepper

Press any remaining liquid from spinach. Mix spinach and remaining ingredients. Heat oven to 350 degrees. Shape mixture into 1 inch balls; roll in additional Parmeasan cheese if desired. Place on ungreased cookie sheet. Bake until light brown and firm, about 15 minutes.

About 3 1/2 dozen appitizers.

Olive Cheese Balls

2 cups shredded sharp naural Cheddar cheese (8 oz)

1 1/4 cups all-purpose flour

1/2 cup margarine or butter, melted

About 36 small pimiento-stuffed olives, drained

Mix cheese and flour; mix in margarine (Work dough with hands if it seems dry.) Mold 1 teaspoon dough around each olive; shape into ball. Place 2 miches apart on ungreased cookie sheet. Cover and refrigerate at least 1 hour. Heat oven to 400 degrees. Bake until set, 15 to 20 minutes. 3 to 4 dozen appetizers.

Microwave Oven Peanut Brittle

Brandy — Sun, 07 Dec 2008 14:21:50 GMT

http://allrecipes.com/Recipe/Microwave-Oven-Peanut-Brittle/Detail.aspx

Thanksgiving Leftovers

Gingerbread — Thu, 15 Nov 2007 20:05:54 GMT

I thought it might be better to start this thread a week early, instead of after Thanksgiving. I'm mostly hoping for new and inspiring recipes for those leftovers. My recipe contribution is a little different - not having to do with turkey/dressing/cranberries. This recipe is for canned chicken stock/broth (like Swanson brand). I usually stock up on canned chicken broth while the prices are cheaper this time of the year, and here's a very light, quick-to-fix, soup I make with it. I often only make 1/2 this recipe for a light lunch, or when I'm not feeling good. A good way to use up one can chicken stock and some carrots, celery and onion that might be lurking in the refrigerator.

~Gingerbread

CARROT-CELERY SOUP

1. In a large saucepan heat 1 T. salad oil. Add 1 c. each thinly sliced carrots and celery, and 1/4 c. chopped onion.

2. Saute vegetables 5 minutes, stirring frequently.

3. Add 2 cans chicken broth, 2 cans water, 1-1/4 t. soy sauce, and pepper to taste.

4. Simmer, covered, 15 minutes until vegetables are crisp-tender. Sprinkle with 2 T. chopped parsley.

Note: If I happen to have some fresh mushrooms, I will add some. If no fresh ones, I'll rehydrate some dehydrated mushrooms and add them. A very adaptable recipe.

About Cooking a Ham - How Do You Prepare and Cook Yours?

Edey — Sat, 20 Dec 2008 16:48:40 GMT

I like to do a ham for Christmas, however I've never been real thrilled with the way it turns out, usually too dry and not overly flavorful. You could say I'm ham-challenged.

Have you ever marinated/soaked a ham prior to cooking it? What did you marinate it in? Do you make a glaze or dry rub for yours? I'm looking for some ideas of cooking the best ham for dinner.

Edey

Ideas to use up dry French onion dip pouches besides dip?

MarthaMFI — Sat, 13 Dec 2008 17:18:12 GMT

I have a couple of french onion dip pouches from my chrisco hampers last year. obviously never used them for dips. not big dip people here.

Can you use them in place of onion soup mixes? any ideas?

Pumpkin Crescent Rolls

nancybeth — Sun, 09 Nov 2008 23:45:57 GMT

These are always a staple for our Thanksgiving and Christmas table. The pumpkin makes them so moist and good. Of course they could be shaped into any shape you desire. I've just always made them into crescent rolls. The family would be in an uproar if I changed now.

1 pkg active dry yeast

1 cup warm water

1 cup canned pumpkin or you can use fresh if you have it. Mashed sweet potatoes would work also.

1/2 cup shortening

1/3 cup sugar

1 egg

1 1/2 teaspoons salt

5-6 cups flour

Dissolve yeast in warm water. Stir in pumpkin, shortening, sugar, egg, salt and 3 cups of the flour. Beat until smooth. Stire in enough remaining flour to make dough easy to handle.

Turn dough onto floured surface and knead until smooth, about 5 minutes. Pleace in greased bowl and let rise until double (1 hour or so)

Punch down dough and divide into two parts. Roll each part into circle. I use a pizza cutter to cut into 12 sections. Spread with butter or margarine and roll up tightly. Make sure the points are underneath and let rise until double. Bake in 400 degree oven until golden brown, about 15 to 20 minutes.

Homemade Caramels

cmouse01 — Wed, 17 Dec 2008 22:30:32 GMT

Note:I have doubled the recipe and put in a 9x13" pan. The last time I did this, however, it was really tough to get the caramels out of the pan. It works best to line with parchment paper. Do NOT try it with foil ( even buttering the foil first), because the aluminum just gets embedded in the caramel.

Ingredients:
1 c butter
1 lb brown sugar (2 cups)
dash salt
1 c light corn syrup
14 oz can sweetened condensed milk
1 tsp vanilla

Directions:
Melt butter in 3 quart or larger saucepan.
Add sugar and salt.
Stir in corn syrup, mix well.
Gradually add milk, stirring constantly.
Cook and stir over medium heat to firm ball stage (245°).
Remove from heat, stir in vanilla.
Pour into 9x9 buttered pan. Cool, cut into pieces and wrap in wax paper.
Ok to freeze.

Chocolate Peanut Butter Truffles

Brandy — Wed, 17 Dec 2008 13:08:37 GMT

Easy peanut butter snacks are a rage at our house. Here is another easy to do one:

Chocolate Peanut Butter Truffles from Kraft

Molasses cookie recipe - anyone have a good one?

MarthaMFI — Sat, 13 Dec 2008 17:15:11 GMT

I bought molasses last year and it is sitting in the cupboard unopened. I was thinking of making molasses spice cookies for my father in law. Safeway used to sell them but no more.

Any tried and true recipes? no nuts though. catches in his throat at the moment.

Crunchy Chocolate Bars - using Cheerios, Choc. Chips and Peanut Butter

Edey — Thu, 11 Dec 2008 17:41:24 GMT

I posted this recipe in the Money Forum under the Cereal Coming out Ears thread, but thought it could get some use here in recipes.

From Better Homes and Gardens Homemade Cookies book

In saucepan combine one 12 ounce package semisweet chocolate pieces (2 cups) and 3/4 cup chunk-style peanut butter. Stir over low heat until melted and smooth.

Remove from heat; stir in 3 cups round oat cereal (Cheerios). Turn into waxed paper-lined 8x8x2 inch baking pan; chill. Cut into bars. Makes 36

Edey

Christmas Confetti Bars

gayla50 — Thu, 11 Dec 2008 18:19:43 GMT

Christmas Confetti Bars

1 cup butter, softened
1 cup brown sugar
1 cup All Purpose flour
1 egg yolk
6 Hershey bars
1 cup toasted nuts, finely chopped
(walnuts, peanuts, pecans, almonds)
1/2 cup mixed color sprinkles

In preheated oven at 350 degrees, spread nuts over a cookie sheet and dry roast until lightly browned and toasted, about 7 - 10 minutes. Check the nuts frequently and shake/stir to ensure toasting, not burning.

In a mixer, cream the softened butter, sugar and egg yolk, then add the flour until blended. Spread out ton a 9x13 jelly roll pan.

Bake crust at 350 degrees for 20 minutes.

Remove the crust from the oven and immediately place the Hershey bars on top of the warm crust. Wait three minutes for the bars to melt, then carefully spread over the entire crust evenly.

Combine the cooled, toasted nuts with the sprinkles and distribute over the melted bars corner to corner. Carefully press lightly into the chocolate without sinking the nuts.

Allow to cool before cutting into 24-36 pieces.

Pumpkin Chocolate Chip Cookies

Brandy — Mon, 08 Dec 2008 15:39:34 GMT

I have the pumpkin for baking and was looking for different ideas to try. Allrecipes' recipe of the day is pumpkin chocolate chip cookies. We like pumpkin and we like chocolate chip cookies but I am not sure about having them together. Have you tried this? What do you think?

The recipe