Page 1 of 2

Favorite Holidays Recipes

Posted: Sun Nov 23, 2008 6:36 pm
by CajunMama
MissMary got me searching for some old recipes on here...thought we might have had an old thanksgiving recipe thread but you know how stuff gets buried and there were quite a few pages to search through. I got tired of searching so i'm just going to start a new thread.

Spinach Casserole

2-10oz boxes of frozen chopped spinach
4 tbsp of butter
2 tbsp of flour
2 tbsp chopped white onion
1/2 cup of evaporated milk
1/2 cup of spinach liquid (save after boiling)
3/4 tsp garlic salt
3/4 tsp celery salt
1/4 tsp pepper
1 tsp worchestire sauce
6 oz of Velveeta mexican cheese
1 can water chestnuts diced
1 box seasoned onion & garlic croutons crushed

Bring spinach to boil until separated -- drain liquid (and save it).
Melt butter, add flour and stir until smooth.
Add onion and cook until clear.
Add liquids and cook & stir until smooth and thickened.
Stir in seasoning & cheese and continue until cheese is melted.
Add water chestnuts & combine with spinach.
Pour into casserole dish that has melted butter and crush croutons on bottom.
Put on top rack of oven in a 375-400 degree oven until bubbling.

Very easy to double this recipe.

Re: Favorite Holidays Recipes

Posted: Tue Nov 25, 2008 7:51 am
by Miss Mary
Great idea for a new thread.

Here's a recipe that I posted a while back on this forum. This dessert is a hit. Light and tasty. The icing makes the dessert, IMHO. My daughter made this is a high school Home Ec type class a few years ago.

Light And Spicy Pumpkin Bars

1 cup Pillsbury’s Best All Purpose or Unbleached Flour
1 cup Pillsbury’s Best Whole Wheat Flour
1 ½ cups firmly packed brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon cloves
¼ teaspoon salt
½ cup oil
½ cup apple juice
1 (16-oz.) can (2 cups) pumpkin
2 eggs

1 ½ cups powdered sugar
2 tablespoons margarine, softened
½ teaspoon vanilla
2 to 3 tablespoons plain yogurt

Heat oven to 350º F. Grease and flour 15x10x1-inch baking pan. Lightly spoon flour into measuring cup; level off. In large bowl, beat all bar ingredients at low speed until moistened. Beat 2 minutes at medium speed. Spread in greased and floured pan.

Bake at 350º F for 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely.

In medium bowl, combine all frosting ingredients, adding enough yogurt for desired spreading consistency; beat until smooth. Frost cooled bars; sprinkle with nutmeg, if desired. Refrigerate to set frosting; cut into bars. 48 bars.

Posted: Tue Nov 25, 2008 9:42 am
by Pburgh
You guys are making me hungry.
Here's a favorite of my families:

Wedding Soup

1 - 2 package of frozen chopped spinach – boiled and dried with a paper towel
2 chicken breasts – diced very small
1 large carrot – diced very small
1 medium onion – diced very small
1 stalk of celery – diced very small
5 boxes or large cans of chicken broth or chicken stock
2 cups of tiny meatballs (use your usual meatball recipe only make them the size of marbles)

Saute diced chicken, carrots, onions and celery in olive oil for 5 - 10 minutes. I just sauté in the bottom of my soup pot.

Add broth or stock to chicken veggie mixture and bring to simmer. Add chopped spinach and meatballs and let simmer till meatballs are cooked.

I simmer all of the above on low heat for about 1 hour – don’t boil – just simmer.

Take 1 egg and beat it as if you were making scrambled eggs. To this add 1 cup of good, freshly grated parmesan cheese and beat together.

Now, bring your soup to a boil and pour this egg mixture in the soup - DON’T STIR.
Let egg mixture sit on top of soup and cook for about 1 minute and then stir it into the soup.

Put a bowl of freshly grated cheese on the table for people to sprinkle on their soup.
Serve with some great Tuscan bread.

Re: Favorite Holidays Recipes

Posted: Thu Nov 27, 2008 9:32 pm
by Miss Mary
Spinach casserole a hit with the adults. Not so much with the kids (which range from 16 to 27 now.....the youngest is 8 and she hardly eats anything if it doesn't have sugar in it!).....

But it was a hit. Thanks for sharing the recipe with me Kathy.

Posted: Fri Nov 28, 2008 1:03 pm
by CajunMama
I'm glad it worked out mary. I made the dish also. It's one of my favorites.

I think that people shy away from it because of the dreaded word "spinach". You don't even taste the spinach in it!

Re: Favorite Holidays Recipes

Posted: Tue Dec 02, 2008 4:20 pm
by breeze
Well, now, here's a good breakfast casserole for those mornings when
Christmas shopping and/or holiday decorating is on the family's "to do" list!

Sausage Casserole

1 pound mild pork sausage
1 8 (oz.) pack refrigerated crescent roll dough
10 eggs, beaten
1 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
1/2 tsp Italian seasoning
3/4 cup milk

Place sausage in a large, deep frying pan. Cook over medium heat
until evenly browned. Drain fat, crumble, and set aside.

Preheat oven to 350° F. Lightly grease a 9" x 13" baking dish.
Line the bottom of the dish with crescent roll dough and cook dough
for about 5 minutes in the preheated oven and remove. Put in sausage,
covering the dough evenly. In a large bowl, mix beaten eggs, milk,
mozzarella and cheddar cheeses. Season the mixture with Italian
seasoning, and pour over sausage and crescent roll dough. Bake at
350°F for 40 minutes, or, until a knife inserted in the center comes out clean.

Makes 12 servings.

Posted: Thu Dec 04, 2008 9:13 am
by Pburgh
That sounds great. Everything is better with sausage.

Posted: Thu Dec 04, 2008 10:07 am
by mf_dolphin
Marshall's Spiced Tea - really good on a cold morning

1 can pineapple juice
2 small cans frozen orange juice
1 small can frozen pink lemonade
1 family sized tea bag or 3 regular tea bags
5-6 cinnamon sticks
20 whole cloves

(you can use prepared mulling spice in place of the cinnamon and cloves)

In a large pot, brew the tea using only half the water you would use normally. Once the tea is brewed add the rest of the ingredients and bring to a gentle boil. Reduce heat to a simmer and cover for 20 minutes.

Posted: Thu Dec 04, 2008 10:48 am
by Pburgh
Right now I have a horrible cold. Marshall, I think I'll make that and put a couple shots of the Captain in the cup.

Re: Favorite Holidays Recipes

Posted: Thu Dec 04, 2008 2:36 pm
by mf_dolphin
That wasn't in my mom's original recipe but it can't hurt ;-)

Re: Favorite Holidays Recipes

Posted: Thu Dec 04, 2008 8:56 pm
by CajunMama
Ever since azsnowman posted his caramel recipe back in 2003 i've made it every year. It's to die for! So i'm reposting it without his permission for those who might not have ever seen that post :lol: The one thing i've learned is to use nonstick foil on the cookiesheet.

Caramel Corn

8 quarts of fresh popped corn (preferably hot air popped, microwave doesn't work too well)
1 cup of butter
2 cups of brown sugar
1 cup Karo syrup (light not dark)
2 cups nuts (optional.....I use cashews, peanuts)

Combine butter, brown sugar and the Karo syrup in a med sauce pan, bring to a low boil for exactly 5 minutes, stirring often to prevent burning.

Preheat oven to 250°

Pour mixture over popcorn and mix well. Spread popcorn on a large cookie sheet and bake for 45 minutes. Let it cool down and break apart!

*note* I use wax paper on the cookie sheet, it makes it easier, the popcorn will not stick to the cookie sheet PLUS it saves a LOT of clean up time!


Posted: Fri Dec 05, 2008 11:20 am
by Pburgh
That really is a great and easy recipe Mama. I forgot about it. Thanks

Posted: Sat Dec 06, 2008 9:31 am
by Miss Mary
Hey all - more holiday related recipe requests!

I need to bring a "heavy" appetizer to my in-law's xmas gathering. We won't be having a sit down hot meal.

Any suggestions?

FYI - this group is not into salami rollups!!!

My next door neighbor brought an appetizer to a street party one xmas and it was soooooo good. But quite difficult to make. It was an artichoke cheesecake but the way she presented it, it was more like an appetizer you spread on pita chips, crunchy fresh veggies (red/green pepper strips, celery, carrot stix), etc. I could make it, we did buy a food processor.........she found the recipe in a Southern Living magazine.....and I did print it out. It just looks like something that could flop - in a major way - if you did one thing wrong! But it would wow my in-law's if I pulled it off....

Unless someone here has a fancy appetizer idea? I could always go with shrimp too.......that's easy. Not cheap, but easy.

Posted: Mon Dec 08, 2008 9:54 am
by Pburgh
Mary, you printed that recipe for the cheesecake several years ago. I've made it twice and it's foolproof and really delicious.

I remember years ago when Dennis posted a recipe for shrimp dip that had tomato soup, cream cheese, celery, onion and gelatin. It's really good too and easy to make.

Here's one that I love and it's easy.
2 lbs. Jimmy Dean Sage Sausage
2 lb. Velveeta cheese
2 cans Rotel tomatoes and chilies
1 sm. jar picante sauce
1 tsp. garlic powder
Dash of Worcestershire
In a large skillet, brown ground sausage. Combine remaining ingredients in slow cooker set on LOW until the cheese melts. Drain grease off of browned meat; add to slow cooker and stir to blend all ingredients. Cover and cook on LOW 2 to 4 hours, keep on low to serve from crockpot with chips and crackers.

Re: Favorite Holidays Recipes

Posted: Tue Dec 09, 2008 8:39 am
by weathermom
Mary, my family always likes this one. It can be served in pie-like wedges, but small, however we like to cut it in finger food sized pieces and eat it as an appy.

Onion Pie

1 Tbsp Vegetable oil
2 Cups Sliced Onions
1 1/2 Cups Milk
1 Egg, beaten
1 1/2 Cups Baking Mix (like Bisquick)
1 Tbsp Poppy Seeds
1/4 Cup Butter, melted
1 Cup of Cheddar Cheese, grated

Heat oven to 400 degrees. Grease 9" pie pan. Heat oil in heavy skillet over medium/low heat. Add onions and cook until golden brown, stirring occaisionally, about 10 minutes. Set aside. Combine milk and egg in medium bowl. Blend in baking mix, add onions and 1/2 cup of the cheese. Pour into prepared pan. Sprinkle with remaining 1/2 cup of cheese and the poppy seeds. Drizzle with butter. Bake until golden brown, about 35 minutes. Cool slightly in pan, cut and serve warm. (can be made ahead and frozen, thaw and warm in microwave before serving)

Posted: Sat Dec 13, 2008 9:48 am
by Miss Mary
I'm going to try the artichoke cheesecake/appetizer for my xmas lunch at work. My coworkers will be my guinea pigs....LOL

I want to make this for my in-laws but I also don't want to make it the first time, for the actual Dec. 25 get together. What if it flops?

I'll let you all know how it goes.......the other night my youngest daughter needed help with her xmas cookies (buttery rolled/cut out cookies). And I was reluctantly recruited to help. She couldn't believe that I haven't made many batches of cookies like that - I said of course not - they're much, much too much, work and I prefer dropped, or cookie press cookies over all the work she had to put into them. Yes they taste great (she iced them too). But early on, decades ago, I decided recipes like she tried were too much bother.

Which reminds me of a great topic starter if we're all game? LOL

But anyway I figure if I could be roped into helping her with cookies I could make this cheesecake recipe. Why not? What's next? Creme Brulee? Or Bananas Foster? he he

Re: Favorite Holidays Recipes

Posted: Sun Dec 21, 2008 8:44 am
by Miss Mary
Here's a "new" dessert recipe that a teacher brought to our school cafeteria xmas party last week. I've never had these but they are so good and apparently, there are several variations of the recipe. And from what I'm told - very easy to make.

Oreo Truffles

1 package Oreo cookies, crushed, set aside 1/2 cup for later use
1 8 oz package cream cheese, softened
1 package white bark

Crush oreo cookies into a fine powder (with rolling pin or food processor), add softened cream cheese. Mix until cheese is completely blended with cookie powder. Don't forget to put aside the 1/2 cup of crushed cookie powder.

Wet hands, form 1 inch balls, refrigerate for 30 to 45 minutes. Place on plates lined with waxed paper.

Meanwhile, melt white bark on low.

Dip balls into melted white bark. Place on foil, parchment or waxed paper lined cookie sheet. Dust with reserved cookie powder before white bark hardens.

Refrigerate. Once formed you can place truffles in tins, boxes, etc. until needed. Keep in refrigerator until eaten.

Posted: Mon Dec 22, 2008 9:43 am
by Pburgh

Re: Favorite Holidays Recipes

Posted: Fri Dec 26, 2008 9:23 am
by Miss Mary
Artichoke Cheesecake was a success!

The only thing I would change is to reduce the amount of green onions (from 3/4 cup to 1/4?). They were a bit overpowering but overall, my springform pan was very easy to use and the entire dish easy to make. I forgot to buy a few sprigs of fresh herbs so I improvised, I took a few green onions and fanned them out, soaking them in ice water and sliced a few red pepper "circles" and used all for a garnish.

Saving this recipe for future parties.

Posted: Fri Dec 26, 2008 12:25 pm
by CajunMama
I've searched for the artichoke cheesecake recipe and couldn't find it. Would you share it with us mary? pretty please!