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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.
Post your favorite Holiday recipe here to win a SR prize. One lucky person will be randomly drawn tomorrow to win. The contest ends tonight at 12:00 EST.
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
My cheesecake recipe. I'm not allowed to bring anything else to our office parties!
Crust for Cheesecake
1 1/2 cups crushed graham crackers
1 cup sugar
4 to 5 tbs margarine - melted
Grease bottom and sides of a 10 inch spring form pan. Combine crust ingredients and pat down firmly in bottom of pan. Place in freezer while making cake.
Cheesecake Filling
3 8oz creamcheese bricks - softened
1 cup sugar
4 medium eggs
1 pint sour cream
2 tbs flour
2 tsp vanilla
1 tsp lemon juice
1 cup heavy cream
Pre-heat oven to 325 degrees.
In largest bowl of an electric mixer, beat filling ingredients IN ORDER LISTED, adding each 1 by 1 and beating until throughly mixed.
Pour into prepared pan and bake in a pre-heated 325 degree oven for 20 minutes. Then lower heat to 300 degrees and bake 40 more minutes. Turn off heat and let cool in closed oven for 1 hour. Cool on a rack to room temperature then refrigerate.
Remove from refrigeration 10 minutes before serving to cut through the crust easier.
This is a family tradition every Thanksgiving. It is divine!
Yams and Apples
Canned yams
Apples
Slice yams about ?? thick. Peel, core, and slice apples as for apple pie. There are no exact amounts of apples or yams because you layer the sliced yams and sliced apples in alternate layers of the casserole dish until you are about an inch from the top. How much you need depends on the size of the casserole dish.
In saucepan, mix the following:
1 c. sugar
1 stick butter
1 c. orange juice
2 tbsp cornstarch
Stir constantly until thick and pour over yams and apples. Depending on size of dish, you may need to double the sauce recipe. The amount of sauce should just come to the top or slightly over the layered yams and apples. Bake at 350 degrees for 45 minutes.
Cucumbers and Sour Cream
Cucumbers peeled - 4 will make a few servings, but for holidays I use 6-8
Sour cream - I usually buy 8oz and use whatever is needed to moisten the cucumbers
Garlic Salt to taste
Paprika to sprinkle on top of the dish
Slice cucumbers very thin. I use a mandolin slicer. Put cucumbers in a bowl, cover and refrigerate. In a few hours I take them out and squeeze the cucumber slices to get out the liquid, putting the squeezed ones into another bowl. I continue doing this every few hours for a day or two (whenever you have time.) The more you do this, the more liquid you will get out. The slices become semi-transparent. Prior to putting the sour cream in, generously shake in garlic salt to taste. Then mix in sour cream to coat all the cucumbers. Sprinkle with paprika and serve!
This simple recipe is from my Austrian Great Aunt Bertha. She would make these every holiday. My Aunt Bertha has been gone a number of years now and my sister and I are the ones keeping up the tradition.
Monster Cookies:
Ingredients
3 eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 12-ounce jar creamy peanut butter
1 stick butter, softened
1/2 cup multi-colored chocolate candies
1/2 cup chocolate chips
1/4 cup raisins, optional
2 teaspoons baking soda
4 1/2 cups quick-cooking oatmeal (not instant)
Directions
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.
In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.
Peanut butter balls.
I've been making these since I was a little girl.
6 cups of rice crispies
1 cup of powered sugar
Mix
Melt
2 cups of peanut butter
4 tbsp of butter.
Pour the peanut butter into the mixture of rice crispies and powered sugar.
You can use any kind of peanut butter, but if it is really runny, just add more rice crispies and powered sugar.
Mix it all together, then make balls.
Place on wax paper.
Melt any kind of chocolate.
When the balls have cooled, dip them halfway into the chocolate.
I do a lot of cooking and baking over the holidays, but here is a really easy and delicious dip for company:
1 block light cream cheese
1 can Hormel Chili with beans
1 8oz bag of shreaded chedar cheese
Place cream cheese in a round baking dish and microwave 15 seconds until soft. Spread with a spatula all around the bottom of the dish. Heat chilli in a pot and spread over cream cheese. Cover with shreaded cheese and microwave until it melts. Serve with tortilla chips or scoops.
That's it! It's so fast, so easy and so good. I always put it out on my appetizer table and it always disappears.
I have an extremely easy one that my husband absolutely loves.
Easy Philly Pepper Dip
1 jar jalapeno jelly
1 philadelphia cream cheese
crackers
Place block of cream cheese in center of plate. Pour jalapeno jelly over the block of cheese. Surround with crackers. Dip and enjoy.
Christmas morning breakfast
School Bread
Epcot Norway
2 pints water
3 ounces dry yeast
3 1/2 ounces sugar
2 1/2 ounces butter (melted)
1 teaspoon cardamom
2 pounds flour
1 whole egg
8 ounces shredded coconut
12 ounces vanilla custard
Heat water and butter to 95 degrees. Mix flour, sugar, cardamom, yeast, and egg together for five minutes until dough is stiff. Form it like a ball and place in a bowl, cover with plastic wrap and let proof for 45 minutes, or until dough has doubled in size. Roll the dough out like a sausage and cut into five ounce pieces. Roll each piece into a ball and put them on a non-stick sheet pan and let them proof for 30 minutes. Bake for 15 minutes in 375 degree oven. Let cool.
Mix powdered sugar and water (use small amounts until proper consistency is achieved) to make icing and place in shallow pan. Form hole in bread using finger. Dip bread in icing (hole side down) and sprinkle with shredded coconut. Using pastry bag, squeeze vanilla custard inside of hole and swirl at top for decoration.
Vanilla Custard
1 2/3 cups milk
1/4 cup sugar
1/4 teaspoon vanilla extract
4 egg yolks
1 tablespoon corn starch
In heavy saucepan bring milk to a boil. Set aside. In bowl, beat eggs, sugar, and vanilla until the mixture doubles by volume. Add the hot milk a few drops at a time to temper the eggs. Mix well after each addition. Place in metal mixing bowl and place over double boiler. Dissolve cornstarch in a little water and add in a thin stream while stirring constantly until it thickens to proper consistency. It must not boil. Cool by placing pan in ice bath.
Enjoy! My family love this easy one.
Kielbasa in a Special Sauce
1 1/2 cup (14oz.bottle) of ketchup
1/2 cup of brown sugar
3/4 cup of whiskey
2 lbs. of thinly sliced kielbasa
1. Turn oven to 350 degrees.
2. Mix together the ketchup, brown sugar, whiskey and kielbasa in a casserole dish.
3.Cook for 1 hour to 1 hour and 15 minutes. Stir the casserole dish every 15 minutes.
Can serve right away or let cool and refrigerate overnight or during the day and take off any gease there might be.
I usually put into a crockpot to serve for parties after I have baked it in the oven. It needs that baked taste.
Sometimes I double the sauce part and add only another 1lb of kielbasa.
I make this every Christmas Eve and my family just loves it!
Hot Crab Dip
8 oz. cream cheese
1 lb crab flakes
4 oz. sour cream
4 tbs. mayonaise
1/4 tsp. lemon juice
1/2 tbs. yellow mustard
2 shakes garlic salt
1 cup shredded cheddar cheese
2 tbs. worcestershire sauce
1/2 tbs Old Bay seasoning
Mix together all ingredients (except crab) until smooth. Fold in crab and spread evenly in 2 quart casserole dish. Sprinkle top with a little more cheddar cheese. Bake at 350 degrees approximately 30 minutes or until cheese bubbles. Serve hot with crackers. (We prefer Club crackers with this dip.)
All these recipes sound yummy, I will have to remember to come to this thread when looking for things to make.
Tomato Bruschetta
INGREDIENTS
6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese
DIRECTIONS
Preheat the oven on broiler setting.
In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
Broil for 5 minutes, or until the cheese is melted.
Ham & Potato Soup
INGREDIENTS
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
DIRECTIONS
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
since we are hispanic.. we have mexican food for christmas.. and I LOVE my moms enchilada casserole!
2 can cream of chicken soup
small container sour cream
green chilis (we use medium)
chicken (about a pound cooked/boiled and cut/shredded)
12 corn tortillas
shredded cheese
one diced onion
preheat oven to 350.. mix together soup, sourcream, chilis, chicken and warm on stove.. layer tortillas, soup mix, onions and cheese to fill dish(ending with cheese on top) in pyrex dish and cheat for about 30 minutes..
YUMMY!
Pretzel Reindeer
I don't usually count out the pretzels. I just put a bunch of a sheet of wax paper and add more as I need them You do not need a full bag of anything.
bag of regular size UNBROKEN pretzel thin twists
1 bag pretzel sticks
1/2 bag white chocolate chips
1 red M&M each
2 green M&Ms each
Spread pretzels twists over a sheet of wax paper. Break several pretzel sticks in half -- you'll need 2 sticks or 4 stick halves per pretzel. I usually spread out some of the other ingredients as well.
Melt white chocolate chips. move very quickly once this is done because it hadens FAST.
Pour the chocolate into the three gaps in the pretzels.
Stick a red M&M in the bottom section for the nose.
Stick a green M&M in each of the top sections for the eyes.
Position two stick halves above each eye so they are sticking up in the chocolate, but still inside the pretzel.
Let the reindeer cool and harden before moving them.
I love to make chocolate spritz cookies with my kids every Christmas. These are sometimes called press cookies..
You put the dough in the tube part and put a cutout design on the other... I have them in all sorts of Christmas shapes. and you press (or crank with the older models) the dough onto the cookie sheet.
It is alot of fun
Ingredients:
1 1/2 cups butter
1 cup sugar
2 squares (2 ounces) unsweetened chocolate, melted
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
4 cups sifted all-purpose flour
1 teaspoon baking powder
Preparation:
In a mixing bowl, cream together butter and sugar until light and fluffy. Beat in chocolate, egg, vanilla and almond extracts. Beat well. Sift together the flour and baking powder; stir into the creamed mixture, blending well. Do not chill. Force dough through cookie press, forming desired shapes on ungreased baking sheets. Bake at 400? for 8 to 10 minutes. Makes about 4 dozen chocolate spritz cookies.
This recipe is from about.com...and is just like the one from joy of cooking.
Buffalo Chicken Dip
2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce, such as Franks? Red Hot?
1 1/2 cups shredded Cheddar cheese
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly.
Serve with celery or tortilla chips.
This is so yummy!!!!
You have to toy with it ot get more of what you like and less of what you dont, but here is the basic recipe:
BREAKFAST CASSEROLE
1 lb. sausage or cubed ham
6 eggs
2 c. milk
12 oz. hash browns, frozen
1 tsp. salt
1/2 lb. shredded cheddar or Colby cheese
1/2 c. diced green peppers
1/4 c. diced onions
Mushrooms, as much as you want
Brown sausage, drain well. Thaw hash browns to room temperature. Mix mushroom pieces together with onions and peppers. Beat eggs and milk together, then add ham or sausage. Put in greased 13 x 9 inch pan, cover with cheese. Bake at 350 degrees for 45 minutes to 1 hour. Cool for 5 minutes before serving.
I go for the sweets around the holidays....
Easy chocolate delight pie
2 pkgs (4 oz each) BAKER'S German's Sweet chocolate
1/2 cup of milk
1 pkg. (8 oz) Philadelphia brand cream cheese, softened
2 tbsp. sugar (optional)
3 1/2 cups (8 oz) COL WHIP-non dairy whipped topping thawed
1 chocolate wafer crumb crust 9"
heat all but 3 squares with 1/4 cup of milk in large microwaveable bowl at high 1 1/2-2 min. Stir until completely melted or heat in heavy saucepan over very low heat.
beat in cream cheese, sugar and remaining milk. gently stir in whipped topping until smooth. Spoon into crust. Freeze until firm
Remove from freezer let stand 30 minutes at room temperature until pie can be cut easily
melt remaining chocolate about 15 secs, drizzle over pie
Sausage Cheese Puffs
1 pound sausage
3 cups biscuit/baking mix
4 cups shredded cheddar cheese
3/4 cup water
In a skillet, cook and crumble sausage until no longer pink. Drain. In a bowl, combine biscuit mix and cheese. Stir in sausage. Add water and toss with fork until moistened. Shape into 1 1/2 inch balls. Place 2 inches apart on ungreased baking sheets. Bake at 400 for 12-15 minutes or until golden brown. Cool on wire racks.
I really wish these contests wouldn't end so early for us on the west coast. It's 9:00 and I'm ready with my recipes but now its too late! I'll save them for later. They are really good and different. I love reading everyone's favorites for the holidays. So tomorrow we'll be down to 47 days - they are going fast......:santa:
And the winner is
Post 23 dparra
Congrats...and great recipe too
Open a TT with you full name and addy to claim your prize.
And for everyone else, we are going to make a Sunshine Rewards Holiday cookbook out of these recipes that you will be able to download online. So, if you have any additional recipes you would like to add, go ahead and add them. We will let this open for recipes until Sunday morning.
Congrats dparra!
What a great idea on the cookbook...Thanks Cindy:D
Oh! Im glad you are gonna do that. That was a fun contest and I liked getting all the great new ideas.Quote:
Originally Posted by sunshinecindy
And Congrats Dparra!
how exciting! Thanks!! i can't wait for the cookbook!
bumping up for more to see...
lets build up the cookbook....:christmas:
Here's my Holiday specialties!
PRETZEL SALAD
2 C. crushed pretzels
3/4C. butter or margarine
4 Tbsp. sugar
1 - 8 oz. cream cheese
1 - 8 oz. Cool whip
1 - 6 oz. strawberry jello
2 - 10 oz. frozen strawberries (in syrup)
1 C. sugar
Mix pretzels, butter and 4T. sugar in 9X13 pan.
Bake at 400 degrees for 6 minutes.
Cool thoroughly.
Blend cream cheese, cool whip and 1 cup sugar.
Pour on top of cooled crust.
Mix together jello, strawberries and 2 cups boiling water.
Chill to thicken.
Pour on top of cream cheese mixture.
Chill in refrigerator.
(You can make this with lite cream cheese, lite or sugar-free cool whip, and sugar free jello - it is just as good!)
This is also fun to let everyone guess what the crust is made of. No one ever guesses pretzels.....
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BROCCOLI SALAD
I red onion, chopped
1 1/2C. sharp cheddar cheese, grated
1/2pound bacon (I use a jar of real bacon pieces)
1 package broccoli ready pak
1 package broccoflower ready pak
(You can also use about 5-6 cups of cut up fresh broccoli- much cheaper than using the ready paks)
Dressing:
1 C. mayonnaise (can be lite)
1/2C. sugar
1/4C. cider vinegar
Whisk together and add just before serving.
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TEENY, TINY PASTA SALAD
1 cup #44 Rosa noodles (Acini di Pepe) cooked and drained
- this is a teeny, tiny pasta that almost resembles rice.
I get this at an Italian market.
Boil until thick:
1 3/4 C. pineapple juice
3 Tbsp. flour
2 eggs
1/2 tsp. salt
1 C. sugar
Pour this over noodles and chill well.
Add drained - 2 cans chunky pineapple
2 cans crushed pineapple
2 cans mandarin oranges
Stir in container of Cool Whip (10-12 oz.)
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HASH BROWN POTATO CASSEROLE
AKA: CHEESY POTATOES
1 (32oz.) package frozen hash brown potatoes
1/2 C. melted margarine
2 C. shredded cheddar cheese
1 C. onions, chopped
16 oz. sour cream
1 can cream of chicken soup
1 C. corn flakes
1/4 C. melted margarine
Partially defrost hash browns. Mix potatoes, 1/2 cup margarine, cheese, onions, sour cream and soup. Put into greased 9x13 dish.
Sprinkle corn flakes on top of potatoes; pour the 1/4 cup margarine over the corn flakes. Bake uncovered in 350 degree oven for 1 hour and 15 minutes.
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BLACK RUSSIAN CAKE
1 box Devils food cake mix
1 small package instant chocolate pudding
1 stick soft butter (or margarine)
1/2 C. salad oil
3/4 C. strong coffee
3/4 C. (combined total) of Kahlua and Creme de Cacao
4 eggs
Combine all ingredients and beat 4 minutes on high speed.
Pour into well greased and floured Bundt pan.
Bake in preheated 350 degree oven 45-55 minutes.
Remove cake from oven and cool 1/2 hour.
During cooling, when sides start to separate from the pan, punch lots of holes in cake with large meat or carving fork. Pour glaze over cake and let cool.
Glaze:
2 Tbsp. strong coffee
2 Tbsp. Creme de cacao
2 Tbsp. Kahlua
1 Cup sifted powdered sugar
Before serving, sprinkle with powdered sugar.
:santa: Enjoy