Ham & Egg Dish
Add all ingredients in a large bowl, mixing well.
Pour into a buttered 13x9 inch pan. Bake at 350º for 45 minutes or until mixture
is set and top is golden brown. To test, insert a knife in center - should come
Pour the gin, dry vermouth and
peppermint schnapps into a martini shaker half-filled with cracked ice.
Shake well & strain into a chilled cocktail glass. Garnish with a candy cane,
9 inch pie crust, unbaked
1 tbl butter, melted
1 lb sausage, browned and crumbled
1 tbl all purpose flour
1/2 cup Monterey Jack cheese, shredded
2 large eggs, beaten
1½ cups milk
Brush pie crust with butter and bake for 20 minutes
in a 350º oven. Mix sausage with flour. Sprinkle cheese on bottom of pie crust.
Add sausage on top of cheese. Blend eggs and milk together. Pour over meat and
cheese mixture. Return to oven and bake and additional 30-35 minutes or until
knife inserted in center comes out clean.
1 cup powdered sugar
1 tbl water
1 tbl corn syrup
Mix 1½ cups cake mix with eggs, water, yeast and
flour. Beat for 2 minutes. Spread into 13x9 inch pan. Top with pie filling. In a
separate bowl, mix remaining cake mix with margarine until mixture is crumbly
and sprinkle on top of pie filling. Bake at 375º for 30 minutes. Mix
together ingredients for glaze and drizzle over warm cake.
Festive Egg Squares
1 lb bulk breakfast sausage, cooked and drained
4 oz sliced mushrooms, if canned, drain well
1/2 cup chopped green onion
2 medium tomatoes, chopped
2 cups shredded mozzarella
1 cup milk
1¼ cups Bisquick
1½ tsp salt
1/4 tsp pepper
Heat oven to 350º. Grease a 9x13" baking pan. Layer sausage,
mushrooms, onion, tomatoes and mozzarella evenly in pan. Beat
together remaining ingredients. Pour over layers. Bake for
30-45 minutes until top is golden brown. Serves 6-8.
Christmas Morning Sausage Rolls
Two 8 oz tubes
1 lb sausage, cooked
1/2 cup Cheddar
Preheat oven to 375º.
Separate tubes of crescent rolls into 8 triangles. Press diagonal seams together
with a fork or your fingers. Sprinkle rolls with sausage and cheese. Roll
dough jelly-roll style. Slice rolls in half and place on a cookie sheet, seam
side down. Bake for 15-20 minutes. Makes 16 rolls.
Variation: Add some scrambled eggs to your
rolls for an even more flavor!
1 cup milk
1 cup all purpose
1/2 tsp salt
Preheat oven to 400º.
Butter 8 custard cups and place in oven on a baking sheet while preparing the
batter. Beat eggs slightly and add remaining ingredients. Beat mixture on
medium speed for one minute, scraping sides of bowls. Batter should be smooth
and thin. Remove custard cups from oven and fill each custard cup 1/3 full. Bake
for 50 minutes or until crisp and golden brown. Do not open oven during baking
or popovers may fail. Serve warm from the oven with butter and jam.
Holiday Spice Tea
Mix all ingredients together and store in an
airtight container. To serve, add 3 to 4 teaspoons to one cup of hot water. Stir
Yuletide Layer Bars
1/2 cup (1 stick)
cups graham cracker crumbs
1½ cups chopped nuts
1½ cups flaked coconut
1¾ cups (10 oz pkg) Nestle Toll House Holiday
Shapes & Morsels
1 can (14 oz) Nestle Carnation Sweetened
Condensed Milk (Not Evaporated Milk)
Preheat oven to 350º. Melt butter in a 13x9" baking
pan in oven; remove from oven. Sprinkle graham cracker crumbs over butter. Stir
well; press onto bottom of pan. Sprinkle with nuts, coconut and Shapes &
Morsels. Pour sweetened condensed milk evenly over top. Bake for 25 to 30
minutes or until light golden brown. Cool complete in pan on wire rack.
2 quarts cold
1 pkg (3.4 oz)
instant French Vanilla or vanilla pudding mix
1/4 cup sugar
1 tsp ground
1 tsp vanilla
1/8 tsp salt,
1 cup heavy
In a mixing bowl,
beat milk and pudding mix on low speed for 2 minutes. Beat in the sugar, nutmeg,
vanilla and salt, if desired. In another mixing bowl, beat cream until
thickened, about 3 minutes. Stir into pudding mixture. Refrigerate until
serving. Sprinkle with additional nutmeg, if desired. Yield: 2½
1 (8 oz) package cream
2 tbl concentrated orange juice
1/8 tsp cinnamon
1 tbl sugar
1 zest of an orange
1/4 cup finely chopped
1/4 cup finely chopped dry
In an electric mixer bowl,
combine the cream cheese, juice, cinnamon and sugar on medium speed until
smooth. Fold in orange zest, pecans and cranberries. Refrigerate. Garnish with a
slice of cranberry or zest of orange. Serve with crackers. Makes 1.5 cups
Miniature Fruit Cakes
In a bowl, combine the first
seven ingredients. Combine egg yolks and vanilla; stir into dry ingredients. In
a small mixing bowl, beat egg whites until stiff peaks from; fold into batter.
Fill greased and floured muffin cups two-thirds full. Cover the muffin tin
tightly with heavy-duty aluminum foil. Bake at 275º for 1 hour. Uncover; top
each fruitcake with cherries. Bake 5 minutes longer or until a toothpick
inserted near the center comes out clean. Cool for 5 minutes. Run a knife around
the edges of each cup; remove to a wire rack to cool completely. Yield: 1
Cream Cheese Pound Cake
3/4 lb butter
8 oz pkg cream cheese
3 cups sugar
1 tsp vanilla extract
1 tsp almond extract
3 cups all purpose flour
Cream together butter and cream cheese. Blend in sugar. Add
eggs, one at a time and b4eat until smooth. Add extracts and flour, mix until
smooth. Pour into a greased and flour 10" tube pan. Bake at 325°
for 1½ to 2 hours until cake is golden and toothpick inserted comes out clean.
Old Fashioned Cream Pie
1/3 cup all purpose flour
1/3 cup sugar
2/3 cup brown sugar, packed
1/2 pt. whipping cream
1 cup half-and-half
8 inch pie crust, unbaked
cinnamon for garnish
Mix flour, sugar and brown sugar together and blend well. Add whipping cream
and mix well. Scald half-and-half; but do not boil. Add to the whipping cream
mixture and stir well. Pour into pie crust and sprinkle with as much cinnamon as
desired. Bake 15 minutes at 375°, then reduce heat
to 350° and bake an additional 30 - 35 minutes. When pie is lightly browned and
bubbly, remove from oven and place an rack to cool. Let cool completely
1 bag small, twisted pretzels
1 (13 oz) bag Hershey's Kisses milk chocolates
1 (10 oz) bag of Hershey's Holiday bits
Heat oven to 350º. Unwrap Hershey's kisses. Place pretzels on
a nonstick cookie sheet. Place 1 unwrapped Hersh/ey's Kiss on top of each pretzel. Bake 5
minutes or until the chocolate is soft, but not melting. Remove from oven and gently
press. Put one green, one red and one white Holiday Bit on top of the soft
Hershey's Kisses. Cool and serve.
Macaroon Kiss Cookies
1/3 cup butter, softened
1 (3 oz) pkg cream cheese, softened
3/4 cup sugar
1 egg yolk
2 tsp almond extract
2 tsp orange juice
1¼ cups all purpose flour
2 tsp baking powder
1/4 tsp salt
5 cups Mounds sweetened coconut flakes, divided
48 Hershey's Kisses
Beat butter, cream cheese and sugar in large bowl until well blended. Add egg
yolk, almond extract and orange; beat well. Stir together flour, balking powder
and salt; gradually add to butter mixture, beating until well blended. Stir in 3
cups coconut. Cover; refrigerate 1 hour or until firm enough to handle. Remove
wrapper from Hershey's Kisses. Heat oven to 350º. Shape dough into 1"
balls; roll balls in remaining 2 cups coconut. Place on ungreased cookie sheet.
Bake 10 - 12 minutes or until lightly browned. Remove from oven; immediate press
a Hershey's Kiss on top of each cookie. Cool 1 minute; carefully remove from
cookie sheet to wire rack. Cool completely.
Dissolve the Jell-O in the hot water. Mix dissolved Hello-O with the
cranberry sauce. Refrigerate until soft set. Fold in sour cream and pecans and
Rice Krispies Treats Holiday Cutouts
3 tbl margarine or butter
1 pkg (10 oz) regular marshmallows or 4 cups miniature marshmallows
6 cups Holiday Rice Krispies cereal
Melt margarine in large saucepan over low heat. Add marshmallows and stir
until completely melted. Remove from heat. Add Holiday Rice Krispies cereal.
Stir until well coated. Press into a shallow 15½"x10½"x1: pan coated
with cooking spray. When slightly cool, cut into shapes with Holiday cookie
cutters coated with cooking spray. Frost or decorate as desired. Best if served
the same day.
Caribbean Christmas Ring
Grease a 10-cup microwave safe Bundt pan with 3 tbl shortening;
finely chop 2½ cups walnuts and sprinkle 1/2 cup on top of shortening in pan.
Sift 1 cup all purpose flour, 1/2 cup whole-wheat flour and 1 tsp baking powder;
set aside. Cream 3/4 cup butter and 1-1/3 cup sugar until fluffy; beat in 3
eggs, on at a time. Stir 1 cup plain yogurt, 1 mashed banana and 2 tbl orange
liqueur. Combine flour mixture with banana-egg mixture; stir in remaining
walnuts. Spoon into pan. Place on inverted bowl in the microwave. Cook on Medium
power 10 minutes; then on High power 5-7 minutes; turning twice. Let cool;
drizzly with Orange sugar glaze (2 tbl orange juice and 1 cup confectioners'
sugar mixed until smooth).
Stuffed Baked Potatoes
Rub the potato skins with oil; pierce with a fork. Bake at 400º for 1 hour
or until tender. Allow to cool. Cut a thin slice off the top of each potato.
Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with
butter, chives, salt, pepper and enough milk to obtain desired consistency.
Spoon into potato shells; sprinkle with paprika. Place on an ungreased baking
sheet. Bake, uncovered, at 325º for 30 minutes or until heated through. Makes 8
1/4 cup butter
3/4 cup sugar
2 eggs, beaten
2¼ cups all purpose flour
2 tsp baking powder
1 tsp salt
1 cup dairy or canned eggnog
1/2 cup chopped pecans
1/2 cup raisins
1/2 cup chopped red and green candied cherries
In a large bowl, combine butter, sugar and eggs; mix well. Combine the flour,
baking powder and salt. Stir into butter mixture, alternately with eggnog; mix
only until dry ingredients are moistened. Fold in pecans, raisins and cherries.
Spoon into a greased 8½" X 4½" loaf pan. Bake at 350º for 70
minutes or until bread tests done. Makes 1 loaf.
Cheery Cherry Macaroon Bars
1 cup graham cracker crumbs
1 cup sugar, divided
1/4 cup butter, melted
3¾ cup sweetened coconut flakes
1/4 cup all purpose flour
1/4 tsp salt
3 egg whites
1 egg, slightly beaten
1 tsp almond extract
13 red or green Maraschino cherries, halved and drained
Heat oven to 350º. Lightly grease 9" square baking pan.
Stir together crumbs, 1/4 cup sugar and melted butter. Press onto bottom of
prepared pan. Bake 5 minutes. Remove from oven; leave oven on. Stir together
coconut, remaining 3/4 cup sugar; flour and salt. Add egg whites, egg and almond
extract. Spread mixture over crumb mixture; press in cherry halves. Bake 30-35
minutes or until lightly browned around edges. Cool completely in pan on wire
race. cover; cut into bars. Makes 25 bars.
Glogg ( Christmas Wine)
10 whole cloves
8 cardamom pods, crushed
6 dried prunes, pitted
3 sticks, cinnamon
1/2 inch piece gingerroot (optional)
shredded peel of 1 medium orange
1 cup water
1/2 cup packed brown sugar
2 bottles (4/5 quart each) port
1 bottle (1 pint) muscatel
1 tbl aromatic bitters
1/2 cup raisins
24 blanched almonds
1 cup vodka
Tie cloves, cardamom, prunes, cinnamon, gingerroot and orange peel in
cheesecloth bag. Heat water and cheesecloth bag to boiling in 1 quart
saucepan; reduce heat. Cover and simmer 30 minutes. Remove cheesecloth bag. Mix
spiced water, brown sugar, port, muscatel, bitter and raisins in a Dutch oven;
stir until sugar is dissolved. Cover and let stand at least 8 hours. Stir almonds
into wine mixture. Heat until wine mixture is hot (do not boil). Slowly add
vodka. Pour Glogg through strainer. Spoon a few raisin and 2 almonds into each
of 12 small cups; pour Glogg on raisins and almonds. Makes 12 servings, 1/2 cup
1/2 cup (1 stick) unsalted butter, softened
1/2 cup packed light-brown sugar
1 large egg yolk
1½ cup unsifted all-purpose flour
Preheat oven to 350º. With aluminum foil, line bottom and sides of a 13x9:
baking pan, extending ends of foil beyond 2 short pan sides.
Crust: In a medium bowl, with electric mixer on medium speed, beat butter
until smooth and creamy. Beat in sugar and egg yolk until light and fluffy, 2-3
minutes. With mixer on low speed, beat in flour until mixture is smooth. Press
mixture evenly into bottom of prepared baking pan. Bake 15 minutes or until
lightly golden and set.
Topping: While crust is baking, in medium saucepan over medium-high heat,
combine brown sugar, butter and honey; heat until butter is melted. Bring to
boil; let boil 3 minutes. Remove from heat. Stir in heavy cream and walnuts.
Pour mixture evenly over prepared crust. Return to oven. Continue to bake, 21-23
minutes or until topping is bubbling. Cool in pan on wire rack. Lift foil
by short ends to transfer bar to cutting board. Invert onto wire rack; carefully
remove foil. Reinvert bar onto cutting board. Cut crosswise into 10 equal
strips; cut each strip diagonally into 5 equal triangles.
Planter's Holiday Chocolate Nut Squares
1½ sticks margarine
3/4 cup sugar
1¼ cups flour
2 tbl heavy cream
1¾ cup pecans or walnuts, coarsely chopped
1 cup flaked coconut
4 oz semi-sweet chocolate, coarsely chopped
Beat 1/2 cup margarine and 1/4 cup sugar until creamy. Blend in flour. Press
on bottom of an ungreased 9x9x2" baking pan. Bake at 350º for 18
minutes or until edges are lightly browned. Heat 1/2 cup sugar, 1/4 cup
margarine and heavy cream in saucepan, stirring until spread melts and mixture
is blended. Stir in pecans; set aside. Sprinkle coconut and chocolate over
crust. Top with pecan mixture. Bake for 20 minutes more until golden. Cool; cut
Decadent Chocolate Cherry Fruitcake
1 pkg Pillsbury Nut or Date Quick Bread Mix
1 cup coarsely chopped walnuts or pecans
1 (10 oz) jar maraschino cherries, drained, cut in half
3/4 cup miniature semi-sweet chocolate chips
3/4 cup water
1/4 cup kirsch (cherry-flavored liqueur) or 2 tsp almond extract plus 1/4
1 tbl oil
Heat oven to 350º. Grease and flour bottom of 9x5" loaf pan. In large
bowl, combine all fruitcake ingredients. Stir by hand until mix is moistened.
Pour into prepared pan. Bake for 60-70 minutes or until a toothpick inserted in
center comes out clean. Cool 15 minutes; remove from pan. Cool completely.
In a small saucepan over low heat, melt chocolate chips and oil, stirring
until smooth. Drizzle over fruitcake. Allow glaze to set in refrigerator. Wrap
well in plastic wrap or foil and store in refrigerator for up to 2 weeks or
freeze up to 3 months. Of optimum flavor, refrigerate at least 24 hours before
serving. Makes 16 servings.
Tip: Three 3x5" loaf pans can also be used. Prepare as above. Divide
batter evenly between the pans. Bake at 350º for 40-50 minutes.
Redenbacher's Ribbon O' Fudge Bars
4 cups miniature marshmallows
1 cup butterscotch chips
3 tbl butter
3 qts popped Orville Redenbacher Gourmet Popping corn
1 (12 oz) jar hot fudge sauce
In a large Dutch oven, over low heat, melt marshmallows with butterscotch
chips and butter; stir occasionally until smooth. Add popcorn; toss until well
coated. Press half the mixture firmly in a greased 9" square pan. Spread
fudge sauce evenly over mixture. Press remaining popcorn mixture over fudge.
Allow mixture to cool and harden. Slide a spatula under entire mixture and slide
onto a cutting board to cut into bars. Makes 16 bars.
Holiday Peas and Rice
In a saucepan, brown rice with sage in butter. Add broth. Bring to a boil;
reduce heat. Cover; simmer 15 minutes; add peas. Simmer 10 minutes more or until
done. Stir occasionally. Stir in pimiento. Makes about 3 cups.
Holiday Morning French Toast
1 cup brown sugar
1/2 cup butter, melted
3 tsp McCormick ground cinnamon, divided
3 tart apples (such as Granny Smith), peeled, cored and thinly sliced
1/2 cup dried cranberries or raisins
1 loaf Italian or French bread, cut into 1 inch slices
6 large eggs
1½ cup milk
1 tbl McCormick vanilla extract
Combine brown sugar, butter and 1 tsp cinnamon in a 13x9: baking dish. Add
apples and cranberries; toss to coat well. Spread apple mixture evenly over
bottom of baking dish. Arrange slices of bread on top. Mix eggs, milk, vanilla
and remaining 2 tsp cinnamon until well blended. Pour mixture over bread,
soaking bread completely. Cover and refrigerate 4 to 24 hours. Bake, covered
with aluminum foil, in a preheated 375º oven for 40 minutes. Uncover and bake 5
minutes. Remove from oven; let stand 5 minutes. Serve warm. Makes about 12
Merry Berry Cheese Bars
2 cups unsifted flour
1½ cups oats
3/4 cups plus 1 tbl firmly packed brown sugar
1 (8 oz) pkg cream cheese, softened
1 (14 oz) can sweetened condensed milk
1/4 cup lemon juice from concentrate
1 (16 oz) can whole berry cranberry sauce
2 tbl cornstarch
Preheat oven to 350º. With mixer, beat flour, oats, 3/4 cup
sugar and butter until crumbly. Set aside 1½ cups mixture; press remaining
mixture on bottom of greased 13x9" baking pan. Bake 15 minutes or until
lightly browned. Meanwhile, Beat cheese until fluffy. Gradually beat in
condensed milk until smooth, stir in lemon juice. Spread over baked crust.
Combine cranberry sauce. Top with reserved crumb mixture. Bake 45 minutes or
until golden. Cool and cut into bars. Refrigerate leftovers.
Cranberry-Nut Coffee Cake
1/4 cup brown sugar (packed)
1/2 cup chopped walnuts
1/4 tsp cinnamon
2 cup Bisquick
2 tbl granulated sugar
2/3 cup water or milk
2/3 cup whole cranberry sauce
Powdered Sugar Icing: Recipes follows
Heat oven to 400º. Grease square pan, 9x9x2". Mix brown sugar, walnuts
and cinnamon. Combine Bisquick, granulated sugar, egg and water. Beat vigorously
1/2 minute. Spread in pan; sprinkle with nut mixture. Spoon cranberry sauce over
top. Bake 20-25 minutes. While warm, spread with Powdered Sugar Icing. Makes 9
Powdered Sugar Icing: Blend 1 cup powdered sugar, 1/2 tsp vanilla and about 1
Cherry-Nut Bread (this is a beautiful holiday
2 1/2 cups all-purpose flour
1 cup chopped walnuts
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup shortening
1 cup butter milk
1/4 cup maraschino cherry juice
3 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/2 cup maraschino cherries, chopped and drained
Heat oven to 350 degrees. Grease bottom only of loaf pan. Beat
all ingredients except maraschino cherries in large bowl on low speed 15
seconds. Beat on medium speed 30 seconds, scraping bowl constantly. Stir in
maraschino cherries. Pour into pan. Bake 70 to 75 minutes or until toothpick
inserted in center of loaf comes out clean. Immediately loosen sides of loaf
from pan; remove from pan. Cool complete on wire rack before slicing. Garnish
top of loaf with maraschino cherries and sliced green candied pineapple if
desired. For best results, wrap refrigerate at least 8 hours before
Combine salt, sugar, flour, cornstarch. Add milk gradually.
Cook over hot water until thick and smooth. Pour hot mixture over beaten egg
yolks, return to double boiler and cook 3 minutes longer. Soften gelatin in
cold water, then add it to hot egg mixture, whipping hard. Add butter and
cool. Fold in stiffly beaten egg whites, whipped milk and vanilla. Pour
into shell, sprinkle generously with nutmeg. Chill for at least 2 hours before
Piecrust: Mix 16 graham crackers (crushed) or 1 1/4
graham cracker crumbs with 1/4 cup sugar and 1/4 cup softened margarine. Press
against sides and bottom of a 9 inch pan. Bake in preheated 375 degree oven
for 8 minutes. Cool and fill with pie filling.
Angel Food Strudel
3 egg yolks, beaten
1/4 c water
2 tbl vinegar
1 cup butter
Mix together by hand the flour and butter. Add egg yolks and
water. Lastly, add vinegar. Divide dough into 7 balls. Refrigerate
Mix together nuts and sugar. Prepare an angel food cake mix.
Roll each ball of dough on a floured towel in a 10-inch circle. Sprinkle with
sugar and nut mixture. Place 16 dabs of angel food cake batter on each circle.
Place a piece of cherry on each dab. Roll dough with a towel. Seal edges. Bake
at 350 degrees for 30 minutes. When cool, ice if desired.
All ingredients should be at room temperature before mixing
cake. Preheat oven to 375 degrees. Prepare two 8-inch lay pans by greasing
lightly and dusting with flour. Soften butter in a large mixing bowl. Add sugar
gradually, creaming until daffodil yellow. Add 3 egg yolks, beating until
mixture is light. Resift flour with baking powder, salt and nutmeg. Add lemon
rind. Stir to blend. Add flour mixture to butter mixture in three parts, with
third of milk at each addition. Stir batter until smooth after each addition.
Pour into prepared layer pans. Bake in preheated oven 25 minutes or until
cake springs back to touch. Remove from oven and cool 10 minutes. Then turn onto
rack to complete cooling. Use favorite filling or icing.
Poinsettia Sandwich "Cake"
Trim all crust off top and bottom of 1 round white loaf of
bread. Slice loaf in 3 circles 1 inch in width. Spread each circle with soft
butter. Spread bottom slice with ham filling; top with slice of bread and cover
with egg filling. Top with third slice, with buttered side nest to egg filling.
Chill several hours wrapped in clear plastic wrap.
5 hard-cooked eggs. well chopped
1/3 cup chopped stuffed olives
1/3 cup mayonnaise
1 1/2 tsp prepared mustard
1 tsp grated onion
salt and pepper to taste
16 oz cream cheese
1/3 cup light cream
Beat until smooth and fluffy. Spread on sides and top of loaf.
Trim top with a poinsettia cut from pimiento. Use sifted hard-cooked egg yolks
for center of poinsettia.
1 pkg lemon
2 cups hot cranberry juice cocktail
1 tbl lemon juice
1/2 cup crushed pineapple
1/2 cup finely chopped celery
Dissolve gelatin in cranberry juice which has been slightly
sweetened and chill. Slice banana and cover with lemon juice. Add Pineapple and
chopped celery to banana and fold all into slightly thickened gelatin. Turn into
individual Molds. Chill until firm. Unmold on crisp lettuce. Serve with
cranberry mayonnaise made by folding 1/2 cup heavy cream whipped into 1/3 cup
mayonnaise. Add a sprinkling of slat and 1 1/2 tablespoon cranberry juice
cocktail. If a sweeter dressing is desired, add a small amount of confectioners