Holiday Recipes

Cooks Note: To measure the amount of oil needed to fry the turkey, place turkey in fryer, add water to top of turkey, remove the turkey and the water line will indicate how much oil will be needed to fry your turkey. Having too much oil can cause a fire. The pot should not be more than 3/4 full or the oil could overflow when the turkey is added.

Wash bird inside and out, and allow to drain. Rub turkey all over with House Seasoning. Coat turkey with dry rub. Allow the bird to sit until it reaches room temperature. Heat peanut oil in a turkey fryer or a very, very large stockpot to 350 degrees F. Lower turkey into hot oil, making sure it is fully submerged. Fry turkey for 3 minutes per pound plus 5 minutes per bird. Remove turkey from oil and drain on paper towels. Serve with favorite Thanksgiving sides and salads. House Seasoning:Mix ingredients together and store in an airtight container for up to 6 months. Thanks to Tracy.

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Mix first 7 ingredients with electric mixer. Pour into lightly greased 9x13 pan. Mix the remaining "topping" ingredients in a bowl, then add to the top of the sweet potatoe mixture. Bake at 350° 35-45 minutes or until topping is getting crispy. Serves 8.
Thanks to Kelleigh Lederman.

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Cook carrots in water until tender, drain. Combine carrots and butter in blender, blend until smooth, add remaining ingredients, blend well. Spoon fill mixture into a lightly greased 1 qt dish or souffle´ dish. Bake at 350° 45 minutes or until firm. Serves 6.
Thanks to Kelleigh Lederman.

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Combine popped popcorn and chow mein noodles in large bowl. In medium saucepan, melt butterscotch or peanut butter pieces over low heat, stirring occasionally until smooth. Pour melted candy over popcorn; stir to coat well. Drop by heaping tablespoons onto wax paper lined pan. Refrigerate until firm. Store in tightly covered container. Makes about 24. Thanks to Jenn.

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Use a paring knife to cut a shallow fingernail in one end of each frank. Don't cut too deep since the franks distort when they cook. Make 3 shallow cuts about 1/3 of the way down the franks, one cut under the other for the knuckle. About 2/3 the way down, repeat the 3 scores for another knuckle so you have a fingernail and two knuckles. Place the franks in an electric skillet or any pan with just enough water to steam them. Throw in any scraps for added effect. Cook the franks until they plump and look like giant fingers.

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Pop all three bags of pop corn according to package directions. In a big roasting pan dump all the popped corn, being careful to remove all unpopped kernals (if you shake the bag gently most of the kernals will fall to the bottom and you can transfer the popped corn by handfuls into the roasting pan). In a sauce pan mix Sugar, Butter, Corn Syrup and Cream of Tarter together over a medium heat, add baking soda last and stir. Pour over the popped corn slowly stirring as you add. Bake at 250 degrees for 1 hour. Stirring every 15 minutes. Remove from oven and stir constantly until cool.
This is one of my recipes to share with you!

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Cut the Salami in half. Mix all ingredients together, spread 1 tsp onto each half of Salami and roll into a cone shape, using a little of the mixture to seal. You can also substitute Quantro for the Cognac.
Gourmets Menu Cookbook and Karen Johnston.

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Foil line baking sheet place almonds on the foil in 12 x 7 rectangle. In 2-quart saucepan combine butter, sugar, vanilla, and salt. Cook over high heat stirring constantly with dry wooden spoon until melted. Cook 5- 7 minutes till candy color of almonds. Cover all nuts, don't scrape pan, cool completely in fridge, remove from fridge. Break into pieces. Melt chocolate 1-2 minutes in microwave, until soft enough to spread over toffee. Roll in walnuts, place back in fridge until cool.
Thanks to Kerry Hepp.

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Combine first 3 ingredients, stirring until blended. Stir in pecans and garlic. Divide mixture into 3 equal portions, and shape into balls. Roll each ball in paprika and parsley. Serve with party bread slices or crackers. Yield: Three 4 inch cheese balls.

Note:For a subtly different flavor and appearance, roll the cheese balls in 1/2 cup toasted chopped pecans or walnuts and 1/2 cup minced fresh parsley. This trio of cheese balls is set to satisfy a hungary party crowd, but if you have a more intimate gathering in mind, store two in the frezer until your next celebration. Better yet, wrap the cheese balls in plastic wrap, and tie with a pretty ribbon for gift giving.
Thanks to Christmas with Southern Living Cookbook.

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To make the cake, sift the flour, cocoa, and salt together into a small bowl. In a separate bowl, beat the egg whites until frothy. Add the cream of tartar and beat until stiff peaks form. Gradually beat in half the sugar. Combine the egg yolks, the remaining sugar, and almond extract in another bowl and beat until thick and pale yellow. Stir in the sifted flour and cocoa mixture. Fold in the egg white mixture, being careful not to over mix. Grease a 9 x 13-inch Jelly-roll pan, line the bottom with wax paper or parchment, and grease the paper. Transfer the batter to the prepared jelly-roll pan and smooth to level the top. Bake in a preheated 350 F oven for 15 to 20 mins, until the cake is spongy to the touch. Have ready a large piece of wax paper liberally dusted with confectioner's sugar, and transfer the cake, upside down, to the dusted paper. Remove the wax paper that was lining the pan from the bottom of the cake and roll the cake up with the dusted wax paper still inside. Set aside.

To prepare the filling, combine the rum and gelatin in a small cup and let soak for 10 mins. Melt the chocolate in a pan over simmering water. With the pan still over the simmering water, stir the gelatin mixture into the chocolate and, using an electric beater, whip in the sugar and chestnut puree. Remove from the heat and let cool to room temp.Whip the cream until soft peaks form and fold into the chestnut mixture. Unroll the cake carefully and spread it with half the chestnut mixture. Roll it up again, removing the wax paper this time, and place on a serving dish. Cover with the remaining chestnut mixture and score with the tines of a fork to make a pattern resembling the bark of a tree. Refrigerate until ready to serve. Garnish with a dusting of cocoa powder immediately before serving. Decorate the plate with sprigs of holly if desired.
Serves 6 to 8.

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Butter baking dish(es) well. Fill dish(es) 1/2 full with bread cubes. In small bowl (after "softening"..in microwave) mix butter, cream cheese, and syrup together-- OK to leave a little lumpy. Spoon this mixture over bread cubes - distribute evenly - clear to edges. In large bowl, beat eggs, half & half and vanilla. Pour egg mixture over bread. Your bread cubes will be "floating" at this point -- make sure all cubes are moistened. Dust with cinnamon, cover and store overnight in fridge. Bake at 350 degrees for 55-60 minutes. It is done when center is raised and firm and whole top is lightly browned. Srves 12.

To serve: Cut in serving pieces (we cut 6 per casserole dish), top with diced strawberries and/or sliced bananas & chopped walnuts...pour on a small amount of syrup and dust with powdered sugar. Serve immediatly... this crashes quickly! * We use sliced sour french bread and then just cut the slices into squares.
Thanks to Cedar Gables Inn, Napa CA

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In a small bowl, mix flour, baking soda and salt; set aside. In large mixer bowl at medium speed, beat butter or margarine, brown sugar and sugar until creamy. Beat in egg and vanilla. At low speed, gradually beat in flour mixture until well blended. Stir in 1 cup chocolate chips. Place dough in refrigerator for 1 1/2 hours or in freezer for 45 min or until well chilled, but not hard (chilling makes the dough less sticky and helps prevent excessive spreading during baking).

A 12 inch baking stone with parchment paper is perfect, but you can use a greased a 12 inch round foil baking pan. Place dough in center of pan or stone. Press evenly to within 1 1/2 inches of edge of pan. For easier handling, place foil pan on a baking sheet.

Bake in center of a preheated 325 degree oven for 25-30 min or until edges are firm and no indentation remains in center of cookie when lightly touched. For a softer cookie, bake the minium time. Cool completely.

When cool, remove cookie from pan or stone and wrap tightly in plastic wrap. Overwrap with foil to retain freshness. Store in a cool place.

For gift giving: You can use a blow dryer to shrink wrap plastic around cookie. Decorate with frosting, your local pizza place may sell you a box if you would like to give the cookie as a gift. This is one of my own recipes to share with you!

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Preheat oven to 350°. Beat eggs, oil, pumpkin and sugar. Stir in remaining ingredients, until mixed. Pour into greased and floured 13x9 pan. Bake 30 min. until center springs back when touched serve w/ whipped topping or cream cheese frosting. Thanks to Vyvyen Magnusson

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In Large Cookie Sheet line up crackers 8x5 Melt 2 sticks of butter on low/med heat until melted add brown sugar and raise heat to med/high whisk continuously for 3 minutes (until thickened and bubbly). Pour over crackers and spread out evenly. Bake in 400° oven for 5 minutes.

Take out of oven and while hot add chocolate chips and spread out evenly top with chopped nuts. Put in refrigerator for 2 hours. Break into pieces and enjoy!
Thanks to Korie Roberts.

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Start by putting the bread crumbs into a large bowl. Then add the garlic, onion, spinach, and celery. Mix well. Add the olive oil and mix thoroughly. Slowly add the chicken bullion a little at a time until it is as moist as you would like it to be. Bake at 325 degrees about a half an hour before you expect your turkey to be done. It also works well in a stuffed bird. Thanks to Bekka Peterson.

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