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Holidays means food, and we all have our favorite recipes that we use for our Christmas and Thanksgiving dinners, or just for those evenings when friends come to visit.
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I have two to share, and they are both from Cooking Light so they are reasonably healthy:
Bruleed Mashed Sweet Potatoes
Borrowing from the classic dessert creme brulee, this dish has a hard candy topping, a crisp contrast to the creamy sweet potatoes.
6 cups hot mashed sweet potatoes (about 4 pounds)
3/4 cup whole milk
3 tablespoons butter, softened
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Cooking spray
1/2 cup packed brown sugar
Preheat broiler.
Combine first 6 ingredients in a bowl. Spoon potato mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle 1/2 cup brown sugar evenly over top. Broil 2 minutes or until sugar melts. Let stand until melted sugar hardens (about 5 minutes).
This is great for Thanksgiving! You can throw the potatoes in the oven to cook while the turkey cooks, but the casserole spends very little time in the oven once it is put together. You can broil it while the turkey is being sliced.
Pumpkin Dip
3/4 cup (6 ounces) 1/3-less-fat cream cheese
1/2 cup packed brown sugar
1/2 cup canned pumpkin
2 teaspoons maple syrup
1/2 teaspoon ground cinnamon
24 apple slices
Place first 3 ingredients in a medium bowl, and beat with a mixer at medium speed until well blended. Add syrup and cinnamon, and beat until smooth. Cover and chill 30 minutes. Serve with apple.
We make the pumpkin dip all during the fall and serve it with fresh fall apples. You could make it anytime of the year since it uses ingredients that are always available. Make sure to use real maple syrup and the awesome cinnamon from MySpiceSage!
2 tablespoons butter, melted
1 tablespoon Worcestershire sauce
1/4 teaspoon ground red pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
2 cups pecan halves
1 tablespoon chili powder
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DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C).
In a medium bowl, mix butter, Worcestershire sauce, red pepper, salt, and garlic powder. Stir in the pecans, and gently toss with chili powder to coat.
Spread coated pecans on a medium baking sheet, and cook 30 minutes in the preheated oven, stirring approximately every 10 minutes.
Yummy Gooey Squash Casserole!
INGREDIENTS
4 cups sliced yellow squash
1/2 cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
3/4 cup milk
1/4 cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
Bake in preheated oven for 25 minutes, or until lightly browned.
Chess Cake
1 yellow cake mix
1 stick of soft butter
1 egg
cream together and pat into a 9x13 inch cake pan.
Mix together
1 16oz package of powdered sugar
1 package cream cheese
2 eggs
Spread over base and bake at 350o for 35 to 40 mins.
Cake is done when golden brown on top and filling does not stick to knife test.
This is my secret recipe :)
Buffalo Shrimp
1lb uncooked shrimp, peeled, tails removed.
Mix the following in a 1/2 gallon ziploc bag
6 tbps corn starch
1/4 c flour
seasoned salt
pepper
garlic
cayenne pepper
cajun seasoning
parsley
basil
celery salt
all to taste... maybe 1/4 tsp each
rinse shrimp
grab a handful at a time and shake in bag
place in a wok or frying pan
with 1/2 stick butter and 1/4 c oil heated
begin to fry, add hot sauce to taste while cooking
serve with blue cheese and celery
yum!
Here is one my mom does for every holiday. I am not a cooker but I did make it one year.
Green Been Artichoke Casserole
3 (15.5 ounce) cans French cut green beans, drained
2 (14 ounce) cans artichoke hearts, drained
2 cups Italian seasoned bread crumbs
8 ounces grated Parmesan cheese
8 ounces shredded mozzarella cheese
2 tablespoons garlic powder
salt and pepper to taste
1/2 cup olive oil
Preheat the oven to 400 degrees F (200 degrees C).
Pour the green beans, artichoke hearts, bread crumbs, Parmesan cheese, and mozzarella cheese into a 9x13 inch baking dish. Season with garlic powder, salt and pepper. Stir to blend everything thoroughly. Drizzle olive oil over the top, then cover the dish with aluminum foil.
Bake for 30 minutes in the preheated oven, then remove the aluminum foil, and bake for another 15 minutes to brown the top slightly.
This is my Traditional Christmas Breakfast that I have been making every year.
WAKE-UP CASSEROLE
8 frozen hash brown patties
4 cups (16oz) shredded cheddar cheese
1 lb. diced ham (2 cups)
10 eggs
1/2 cup milk
1/2 tsp. season salt
pepper
chopped onions to your liking
*Add Optional: sliced red and green peppers make it look really festive.
Place frozen hash browns in greased 9x13 dish. Sprinkle with ham and cheese. Beat eggs, milk, salt and pepper and pour over. Cover with tin foil and refrigerate overnight. Bake covered at 350 degrees for 1 hour....uncover and continue to bake another 15 minutes or until edges are brown and knife inserted in center comes out clean. Yummy!
Stuffing Balls wrapped in Bacon
1/2 cup herb-seasoned dry bread stuffing mix
3/4 cup hot water
1 pound ground pork sausage
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 egg, beaten
1/2 teaspoon baking powder
Bacon
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl, mix herb-seasoned dry bread stuffing mix with hot water. Gradually mix in pork until blended with the stuffing mix. Stir in onion, celery, egg and baking powder. Wrap each Ball with Bacon
Shape the mixture into 1 inch balls. Place the balls on a large baking sheet, cover with foil and bake in the preheated oven 15 minutes.
Remove foil. Raise oven temperature to 350 degrees F (175 degrees C). Continue baking 25 minutes, until golden brown.
My favourite holiday recipes are usually the desserts!
Ginger Sparklers
2 cups flour
2 tsp. baking soda
? tsp salt
1 tsp cinnamon
1 tsp ginger
? tsp cloves
1 cup brown sugar
? cup butter
? cup molasses
1 egg
Sugar to roll in
Mix dry ingredients together. Cream butter, sugar, molasses and egg thoroughly. Gradually add dry mix to the wet mix. Shape into 1 inch balls. Roll in sugar. Place 2 inches apart on greased baking sheet. Bake at 375 for 8 -10 minutes. Makes about 5 dozen cookies