Holiday Recipes

Check Back On...

Aiyana's Recipes
The Beginning

Holiday Recipes

These links will help you with a broader search:

You know that green bean casserole everyone loves at the holidays as a side dish? In the wintertime when casserole's are most loved try this as a main dish...instead of cream of mushroom soup I use cream of chicken soup...I also brown a pound of boneless chicken breast cut into bite size chunks...use your green beans, the French fried onions as you normally would...just adding chicken & cream of chicken soup...I serve it with some of those great Pillsbury crescent rolls steaming hot...the family loves it that way. Try it!!

This one I've to make every year. Children & grandkids love them!
  • 1 box vanilla wafers, crushed
  • 1 lb box powdered sugar
  • 1 (6oz) can frozen orange juice
  • 1 cup nuts, chopped
  • 1 stick margarine, softened, NOT melted
  • flaked coconut, opt

Mix all ingredients together except coconut. Roll into small balls, then roll in coconut or in powdered sugar. Store in air tight container. Makes about 3 dozen.
Peanut Butter Fudge
  • 1 cup whole milk (or 3/4 cup water)
  • 2 cups white sugar
  • Just over lb of peanut butter

Boil sugar with milk or water. Boil milk & sugar until it reaches the "soft ball stage." You'll know you've hit the soft ball stage when you take a drop of mixture between your thumb & index finger, pull your fingers apart & see drop form a string.(kinda like pulling a slice of cheesy pizza & seeing a string of cheese between slices.) Take pot off stove. Add peanut butter & stir vigorously until you see a stringy texture (kinda like a paved road or neatly combed hair). While mixture is still fairly liquid, pour it into a pan & flatten it out to a uniform layer about 3/4 in. thick.
Sausage and Potato Casserole
  • 1-1/2 pounds mild Italian Sausage
  • 1 red bell pepper
  • 1 green bell pepper
  • 2 medium potatoes
  • 1 sm onion, chopped
  • 1(28oz) can chopped tomatoes
  • 1 tsp dried basil

Preheat oven to 375 F. Grease large casserole dish. Cut sausage into 2" pieces. Cut bell peppers into 1/4" slices. Cut potatoes into quarters lengthwise. Cut quarters into halves. Place in a microwave-safe casserole. Microwave HIGH for 4 min. Combine sausage, bell peppers, potatoes, onion, undrained tomatoes & basil in large bowl; mix well. Spoon sausage mixture into prepared casserole dish. Cover with foil; cut slit in center. Bake until cooked through about 50 minutes.
The Ultimate Sugar Cookie
  • 1 1/4 Cups Sugar
  • 1-Cup butter flavored shortening
  • 1/4 Cup light corn syrup
  • 2 eggs
  • 1 Tbsp.Vanilla
  • 3 Cups all purpose flour
  • 3/4 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt

Decorations of your choice. Icings, nuts, sprinkles raisins etc.

Heat oven to 375. Combine sugar & shortening in a large bowl. Beat at medium speed with a mixer until well blended. Add eggs, syrup & vanilla. Beat well. Combine 3 cups flour, baking powder, baking soda & salt. Add gradually to creamed mixture at low speed. Mix until well blended. Divide dough into quarters. Wrap each quarter in saran & chill one hour. Place quarter of dough on floured surface & roll with rolling pin to 1/4" thickness. Cut with favorite cookie cutters. Place on ungreased cookie sheet. Bake at 375 for 5-9 minutes. Smaller cookies closer to five minutes. DO NOT OVER BAKE these cookies are basically still white when cooked. Cool completely and decorate.

Peanut butter balls
  • 1 1/2 boxes powdered sugar
  • 1 12oz jar crunchy peanut butter
  • 2 tsp vanilla
  • 2 sticks margarine or butter melted

Mix all ingredients & shape into small balls. Chocolate for dipping. 2 ways one can go with this. There's great chocolate out there for dipping. Just melt & dip candy balls or use 1 12oz bag chocolate chips & 1 lin. Piece of paraffin melted together. Use a double boiler whichever method you use. Refrigerate when dipped.
Peanut Butter Blossoms

Sift together: 1 3/4 Cups flour, 1 tsp. Baking soda, 1/2 tsp. Salt Set aside.

Cream together: 1/2 Cup shortening, 1/2 Peanut butter

Gradually add 1/2 C sugar & 1/2 C brown sugar. Cream together. Add 1 unbeaten egg & 1 tsp vanilla.

Blend in dry ingredients. Shape into 1" round balls. Roll in sugar. Place on ungreased cookie sheet. Bake balls 375 for 10 minutes. Remove from oven & place one unwrapped Hershey's kiss on each cookie. Push down till it cracks cookie. Return to oven 5 minutes. Cookies will be golden brown

Peppermint Popcorn Balls
  • 1 C popping corn
  • 1 T Salt
  • 1/4 c Margarine
  • 1/2 lb Marshmallows
  • 1/3 lb peppermint sticks crushed (3/4 c)

Melt margarine, marshmellows & candy over hot water. Stir till well blended with wooden spoon. Pop corn & sprinkle with salt. Pour mashmallow mixture over popped corn. Stir well until coated. shape into balls. These look cute wrapped in saran & tied with a ribbon placed in either an xmas bag or basket.
Corn Casserole
  • 2 16oz cans cream style corn
  • 2 cups shredded cheddar cheese
  • 1 4oz can chopped green chilies, drained
  • 1/2 Cup finely chopped onion
  • 1 Cup milk
  • 2 eggs beaten
  • 1 Cup yellow cornmeal
  • 1 1/2 tsp. Garlic salt
  • 1/2 tsp. Baking soda
Combine first 6 ingredients. In another bowl combine cornmeal & rest of ingredients. Combine together. Place in 11x7 baking dish. Bake at 350 till knife comes out clean.
Gourmet Cheese Potatoes
  • 6 med potatoes
  • 2 c shredded cheddar cheese
  • 1/4 c butter
  • 1 1/2 cups sour cream
  • 1/3 c onion, chopped
  • 1 tsp. Salt
  • 1/4 tsp. Pepper
  • 2 T butter
  • Paprika
Cook potatoes in their skins till tender. Peel & shred. In saucepan on low heat combine cheese & butter. Stir till melted. Remove from heat. Add sour cream, onion, salt & pepper. Fold sauce into potatoes. Pour into greased casserole dish. Dot with butter. Bake at 350 30 minutes.
Green Beans w/ Water Chestnuts in the crockpot
  • 3 cans cut green beans, drained
  • 1 can (10 1/2 oz.) French onion rings crumbled
  • 3 c grated cheddar cheese
  • 3 8oz c water chestnuts
Mix next ingredients together:
  • 3 cans cream of chicken of mushroom soup
  • 3/4 Cup milk
  • 3/4 tsp. Pepper
Layer in crockpot, beans, onion rings & water chestnuts. Pour soup mixture over top. DO NOT STIR!. Cook on low 6 hours or high for 3.
Sausage Dressing
  • 1 lb sausage cooked & drained
  • 2 pkg (8oz) corn bread-stuffing mix
  • 2 slices white bread cubed
  • 1 C sliced green onions
  • 1/2 C chopped celery
  • 1 C shredded cheddar cheese
  • 1 1/2 tsp. Poultry seasoning
  • 1/2 tsp. Pepper
  • 2 14 oz. Cans chicken broth
  • 3 eggs beaten
  • 1/2 C shredded cheese
  • 1 1/2 tsp dry parsley
Mix all ingredients & pour in 3qt-baking dish. Top with topping. Bake 350 30-35 minutes uncovered
Italian Zucchini Pie
  • 4 Cups thinly sliced unpeeled zucchini
  • 1 C Chopped onions
  • 1/2 C Margarine
  • 2 T parsley flakes
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 tsp. garlic powder
  • 1/8-tsp. sweet basil leaves
  • 1/8-tsp. oregano leaves
  • 2 eggs well beaten
  • 1 C shredded Cheddar Cheese
  • 1 C shredded Monterey Jack cheese
  • Single piecrust
Heat oven to 375. Cook zucchini & onion in margarine until tender, about 10 minutes. Stir in seasonings. In large bowl blend eggs & cheese. Stir in vegetable mixture. Prepare crust. Pour vegetable mixture into crust. Bake 375 for 20-25 minutes until knife inserted comes out clean. Let stand 10 minutes before serving.
Pretzel Salad
  • 1 1/2 C pretzels crushed
  • 1 c sugar
  • 1/3 c margarine melted
  • 1 lg container cool whip
  • 3 T sugar
  • 2 small or 1 large box strawberry Jell-O
  • 8oz bar cream cheese softened
  • 2 10oz Frozen strawberries thawed
  • 2 c boiling water
Mix well pretzels, margarine & 3 T sugar & bake in 9x13 pan at 350 for 20 mins; cool completely. Cream cream cheese & 1 c sugar. Fold in cool whip. Spread over cooled pretzels. Dissolve Jello in boiling water; add frozen strawberries, breaking up with fork as you stir. Chill until slightly thickened. Pour over cool whip layer, chill until set.
Breakfast Casserole
  • 1 lb sliced ham, diced
  • 6 eggs, beaten
  • 2 C milk
  • 1 C grated cheese
  • 4 slices bread cut into cubes
  • 1 tsp. Salt
  • 1 tsp. Dry mustard
Place bread & ham in 10x13 baking dish. Blend all other ingredients & pour over ham & bread cubes. Bake 350 for 45 min or until center is set. This can be prepared the night before & popped in the oven when ready.
Fruit Medley
  • 1 c (21oz) peach or apricot pie filling
  • 2 c (15oz) fruit cocktail, drained
  • 1 c (20oz) pineapple chunks, drained
  • 1 c (15oz) mandarin oranges, drained
  • 2 medium form bananas, sliced
In lg bowl, combine pie filling & canned fruits. Cover & refrigerate. Stir in bananas just before serving. 12-14 servings
Gramma Horecka's Dinner Rolls
  • 2 C scalded milk
  • 1 C potato water
  • 1 C Riced or mashed potatoes
  • 1/2 C melted shortening (can use butter)
  • 3/4 c Sugar
  • 3 tsp. Salt
  • 9 C flour
  • 2 beaten eggs
  • 2 cakes yeast (packets of yeast here...guess cakes is an old term) Mix milk, potato water, potatoes, shortening & sugar. Let cool to lukewarm. Beat in eggs & salt; add yeast; add flour. Let rise, knead down & let rise again. Make rolls; bake at 350 for approx 30 minutes or until light golden brown. Yield 6 dozen rolls. This dough can be used for doughnuts, Carmel rolls or regular sweet rolls.
    Pumpkin Meringue Pie
    Serves 6 to 8
    • 1 Unbaked 9-inch Pie Shell
    • 1 1/2 cup Pumpkin Puree
    • 1/2 cup Granulated Sugar
    • 1 tsp. ground Cinnamon
    • 1/4 tsp. ground Nutmeg
    • 1/4 tsp. ground Cloves
    • 1/2 tsp. Salt
    • 3 large Eggs, separated
    • 1 c Evaporated Milk
    • 1/8 tsp Salt
    • 6 Tbs. Granulated Sugar
    Preheat oven to 400-F. Prepare unbaked pie pastry in 9" pie tin ready for filling; set aside. Blend together pumpkin, sugar, cinnamon, nutmeg, cloves & salt in a large mixing bowl. Add egg yolks & mix again. Gradually add evaporated milk as you continue to blend mixture. Pour pie filling into unbaked pie pastry shell. Bake 35 minutes or until knife inserted halfway between center & edge comes out clean. Remove pie from oven & increase oven temperature to 425-F. While pie is baking, prepare meringue by beating remaining egg whites with dash of salt. Use electric mixer set on high speed & blend mixture until foamy. Gradually add 6 tablespoons of sugar about 1 tablespoon at a time, continuing to beat meringue well after each addition. Your meringue is ready for baking when stiff, glossy peaks form. Add some of meringue around edge of warm pie. Using back of spoon, spread meringue so it touches inner edge of crust all the way around pie. Heap remaining meringue in center & evenly distribute over entire pie. Finish pie by baking in hot oven for 5 minutes or until meringue is lightly browned. Cool on a wire rack. Serve.
    Shrimp Christmas Tree
    • 3 lbs shrimp, fresh or frozen
    • 2 qts water
    • 1/2 c salt
    • 4 lg bunches curly endive
    • 1 plastic foam cone, 2 1/2 ft high 1 plastic foam square, 12 x 12 x 1 inch
    Cocktail Sauce
    • 1 1/2 c. catsup
    • 1 tbsp. lemon juice
    • 1 tbsp. worcestershire sauce
    • 2 tbsp. horseradish
    • 1 1/2 tsp. sugar
    • Generous dash hot sauce
    • Salt & pepper to taste
    Thaw frozen shrimp. Place in boiling salted water. Cover & simmer 5 minutes or until shrimp are pink & tender. Drain. Peel shrimp leaving last section of shell on. Remove sand veins & wash. Chill. Separate & wash endive. Chill. Place cone in center of the plastic foam square & draw circle around base of cone. Cut out circle & insert cone. Cover base of cone with overlapping leaves of endive. Fasten endive to plastic foam with toothpick halves. Start at outside edge of base & work up. Cover fully with greens to resemble Christmas tree. Attach shrimp to tree with toothpicks. Combine ingredients for cocktail sauce & chill. Provide cocktail sauce for dunking. Serves 12

    (my family really loves this one)

    • 3 eggs
    • 3/4 cup canned pumpkin
    • 1/4 pkg Betty Crocker® Super Moist® yellow cake mix (1 cup)
    • 1 1/2 tsps ground cinnamon
    • 1/2 tsp ground nutmeg
    • 1/8 tsp ground cloves
    • Powdered sugar
    • 1/2 pkg (8oz size) cream cheese, softened
    • 1/2 c packed brown sugar
    • 1 c whipping (heavy) cream
    • 1/4 c chopped pecans, toasted

    Heat oven to 375°. Line jelly roll pan, 15½x10½x1-inch, with aluminum foil or waxed paper; grease foil or waxed paper. Beat eggs in med bowl with electric mixer on high speed about 2 mins or until very thick & lemon colored. Beat in pumpkin until well mixed. Gradually beat in cake mix (dry), cinnamon, nutmeg & cloves on low speed; continue beating 1 min. Pour into pan, spreading to corners. Bake 8-12 min or until cake springs back when touched in center. Immediately loosen cake from edges of pan & turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove foil. While hot, carefully roll cake & towel from narrow end. Cool on wire rack at least 30 mins.
    Mix cream cheese & brown sugar in medium bowl with electric mixer on high speed until smooth. Gradually add whipping cream; beat until stiff. Stir in 2 tblsp of the pecans. Unroll cake & remove towel. Spread 2/3 of filling over cake; roll up. Spread remaining filling over outside of cake. Sprinkle with remaining 2 tblsp pecans. 10 servings Note: To toast nuts, bake uncovered in ungreased shallow pan in 350 oven 10 minutes, stirring occasionally, until golden brown. Use remaining cake mix (about 2 3/4 cups) for cupcakes. To make cupcakes, add 2 eggs, 3/4 cup water & 3 Tbsp. vegetable oil to cake mix. Mix & bake as directed on the package.

    Corn Pudding
    • 2 tblsp unsalted butter, plus additional to coat baking dish
    • 1 c minced yellow onions
    • 1/3 c minced green bell peppers
    • 1/3 c minced yellow bell peppers
    • 1 tblsp cornstarch, dissolved in 2 tblsp dry white wine or water
    • 1/2 tsp dry mustard
    • 1/4 tsp freshly grated nutmeg
    • 1 1/4 c half-and-half
    • 3 eggs, separated
    • 2 1/2 c fresh raw corn kernels, (about 4 lg ears)
    • kosher salt & freshly ground black pepper

    Preheat oven to 350. In medium sauté pan, melt butter & sauté onions & peppers until soft but not brown. Remove to large bowl to cool. When cool, add cornstarch mixture, mustard & nutmeg & stir to combine. In separate bowl, beat half & half & egg yolks. Stir into onion mixture. Add corn. Season with salt & pepper. In separate bowl, beat 3 egg whites until they hold stiff peaks. Fold carefully into corn mixture. Pour into buttered 1 1/2-qt baking dish. Bake 30 to 40 minutes or until lightly browned & puffed. Serve immediately. Note: The pudding may also be baked in individual ramekins; reduce the cooking time accordingly.

    Bean and Corn Salad
    I made this last year & even my Mother-in-law loved it :-)

    • 2 lg cans black eye peas-drained
    • 2 cans whole kernel corn- drained
    • 1 lg onion - finely chopped
    • 4 stalks celery - finely chopped
    • 1 green pepper -finely chopped
    • 1 red pepper - finely chopped

    Mix together 1/2 c vinegar & 1/2 c vegetable oil. Add 8 pkg. of equal sugar. Mix well with vinegar & oil. Pour oil mixture over black eye peas mixture & let marinade overnight.

    Sweet Potato Casserole

    • 3 cups cooked, mashed sweet potatoes (3-4 med sized)
    • 1 cup sugar
    • 2 eggs
    • 1 tsp vanilla
    • 1/3 cup milk
    • 1/2 cup butter or margarine, melted

    • 1 cup firmly packed brown sugar
    • 1/3 cup flour
    • 1/3 cup melted butter or margarine, melted
    • 1 cup finely chopped pecans

    Combine sweet potatoes, sugar, eggs, vanilla, milk & butter. Beat with electric mixer until smooth. Spoon into greased 2 qt. shallow casserole dish. Mix together topping ingredients, sprinkle over potatoes. Bake at 350 for 30 minutes.

    Here's A Recipe for Stuffed Pumpkin

    • 1 pumpkin about 10" round
    • 3 stalks diced celery (approx)
    • 1 roll of Jimmy Dean Sausage meat or similar product
    • 2 stacks crushed (unsalted) saltine crackers
    • 2 med chopped onions
    • 1 tblsp poultry seasoning water

    Carefully cut top off pumpkin & hollow the inside--save top---set this aside. In large fry pan cook onions until transparent. Add celery. Break up sausage meat & cook with onions & celery until fat is melted out (discard fat from pan). Slowly add crushed crackers (mixture will now be very dry). Add water to make mixture consistency of turkey dressing. Taste this filling & add seasonings to your liking. Place stuffing inside pumpkin & replace top. Put pumpkin in corning ware with 2" water in casserole & microwave till pumpkin's fork tender or bake in oven 375* until tender. Serve with crusty Italian bread, tossed salad & glass of wine. This is great on a blustery fall day.

    (Southern favorite, y'all ;0)


    • 1 lb fresh bulk sausage
    • 1-1/2 c chopped onion
    • 1/2 c chopped celery 5 c crumbled cornbread
    • 1-1/2 c pecans, chopped
    • 1/4 c dry sherry
    • 1/4 c milk
    • 1/4 c chopped fresh parsley
    • 1/4 tsp nutmeg
    • 1-1/2 tsp chopped fresh thyme, or 1/2 tsp dried
    • 12 TBLSP butter, melted
    • Chopped turkey liver (opt)
    • Salt & pepper to taste

    In med skillet over med heat, cook sausage, breaking up lumps, until no longer pink. Drain thoroughly; place in large bowl. Saute onion & celery in 1-2 tbls sausage fat until soft. Drain & add to sausage. Add remaining ingredients to sausage mixture. Toss gently but thoroughly. Cool to room temperature. Stuff bird & roast according to favorite recipe or transfer to large baking dish; cover with foil & bake 1 hour at 350° F. Uncover & bake for additional 30 minutes or until hot & slightly browned on top.

    Smoked Turkey

    • 1 turkey (prepared for cooking)
    • 1/2 cup vinegar
    • 1 cup cooking oil
    • 1 lb melted oleo
    • 1 small jar mustard
    • 1/2 bottle Worcestershire sauce

    Pinch salt garlic powder. Prepare turkey for smoking & place in smoker. Mix together vinegar & oil. Baste turkey with oil mixture until it begins to brown. Mix together oleo, mustard, Worcestershire sauce, salt & garlic powder to taste. When Turkey starts to brown, start to baste with mustard sauce. Don't overcook turkey.

    Honey Basted Turkey

    • 6 lb Turkey
    • 1/2 c Oil
    • 1/2 c Soy sauce
    • 2 T Honey
    • 1 1/2 t Ground ginger
    • 1 1/2 t Dry mustard
    • 2 ea Cloves garlic, minced

    Cut turkey into pieces as follows; 2 wings, 2 drumsticks, 2 thighs, 4 breast pieces & 4 back pieces. Combine oil, soya sauce, honey, ginger,mustard & garlic. Marinate turkey in soya mixture 2 hrs in refrigerator. Drain turkey pieces, reserving marinade. Place drumsticks, thighs & breast pieces 6-8" above med hot coals. Grill 30 min, turning accasionally. Add wings and bakc pieces. Grill another 30 minutes, turning occaisionally. Baste with marinade and grill until turkey is tender about 20 minutes.


    • 1/3 c Paprika
    • 1 x Salt
    • 1 x Garlic powder
    • 1 x Onion; dried
    • 1 x Pepper
    • 1 x Water; to make paste

    This does about a 13-15lb turkey. Other seasonings are to taste. This is a coating you can put on all poultry before roasting. Basically make a paste of above ingredients. It should be consistencey of finger paint--thick & not runny. If you've kids, put them in old clothes & let them help. I smear it in & out of cavity. Notice this doesn't have any Gravy Master or oil...both unneeeded in my opinion. The skin cooks nice & crisp. Remember to baste during cooking. Use this in the Nuke too.


    • 8-16 lb turkey, thawed
    • Vegetable oil

    HEAT grill to medium. MAKE foil drip pan to place under turkey during grilling. Stack 2 sheets of Reynolds Wrap Heavy Duty Aluminum Foil 6" longer & wider than turkey. Fold in all edges 1-1/2". Fold edges upright, forming 1-1/2" sides. Press corners against sides; set drip pan aside. REMOVE neck & giblets from turkey; rinse turkey & pat dry. Brush with oil. (Don't stuff turkey. Stuffing may be wrapped in heavy duty foil & heated on grill). Insert meat thermometer into thickest part of inner thigh, not touching bone. Place foil drip pan under grill rack. Brush grill rack with oil. Place turkey on grill rack above foil drip pan. GRILL turkey in covered grill over med, indirect heat until meat thermometer reads 180°F. Remove turkey from grill, cover with foil and let stand for 15 minutes for easy slicing. Makes 8 to 20 servings.


    • 1 Oven Bag, turkey size (19x23-1/2)
    • 1 tblsp flour
    • 2 stalks celery, sliced
    • 1 medium onion, sliced
    • 12-24 lb turkey, thawed
    • Vegetable oil

    PREHEAT oven to 350°F. SHAKE flour in Reynolds Oven Bag; place in roasting pan 2" deep. ADD veges to oven bag. Remove neck & giblets from turkey. Rinse turkey; pat dry. If desired, loosely stuff turkey. Brush with oil. Place in oven bag on top of veges. CLOSE oven bag with nylon tie; cut 6 1/2" slits in top. Insert meat thermometer through slit in oven bag into thickest part of inner thigh, not touching bone. BAKE until meat thermometer reads 180°, 2-2-1/2 hrs for 12-16 lb turkey, 2-1/2 to 3 hrs for 16-20 lb turkey & 3-3-1/2 hrs for 20-24 lb turkey. For stuffed turkey, add 30 min. For easy slicing, let stand in oven bag 15 min. If turkey sticks to oven bag, gently loosen oven bag before opening oven bag. Makes 12 to 32 servings


    • 2 grapefruit, sectioned
    • 3 oranges, sectioned
    • 2 tangerines, sectioned
    • 1/3 to 1/2 c. sugar
    • 1/2 c. shredded coconut

    Place half fruits in serving dish; sprinkle with half sugar & coconut. Add remaining fruits, sugar & coconut. Chill at least 1 hr before serving. Makes 8 servings.


    • Can use Hubbard, Butternut, or Buttercup squash.
    • 2 1/2 to 3 lbs squash.

    Wash & dry, place on oven rack & bake at 375 until tender. Cut in half, remove seeds & strings
    . Peel & mash.
    • 2 tbsp butter,
    • 2 tbsp brn sugar,
    • 1/2 tsp salt,
    • 1/4 tsp ginger,
    • 1/2 c nuts, chopped,
    • 1/2 c crushed pineapple Orange juice.

    Combine all ingredients in top of double boiler with just enough orange juice to make mixture of mashed potato consistency. Heat over boiling water. Sprinkle top with nutmeg before serving.


    • 2 boxes frozen grn beans
    • 3 tbsp butter
    • 2 tbsp flour
    • 1/4 tsp sugar
    • 1 1/2 tbsp grated onion
    • 1 c sour cream
    • 1/2 lb grated cheddar cheese
    • Parmesan cheese

    Melt 2 tblsp butter, add 2 tblsp flour. Cook gently, remove from heat. Stir in sugar, onion & sour cream. Fold in cooked grn beans. Place in 2 qt casserole. Cover with cheddar cheese. Sprinkle Parmesan cheese on top. Bake 350 until cheeses bubble.

    Cranberry Salad -- 8-10 servings

    • 2 (12oz) bags fresh cranberries
    • 1 cup white sugar
    • 1 (20oz) can crushed pineapples, drained
    • 1 cup chopped pecan
    • 1 pt whipping cream
    • 1 (7oz) bag miniature marshmallows

    Coarsely chop cranberries in food processor; put in lg, non-metal bowl. Mix in sugar. Cover & fridge 12 hrs. Whip cream til stiff. Add pineapple & nuts, mix well. Fold in whipped cream & marshmallows; fridge til ready to serve.

    Thanksgiving Corn Casserole

    • 1/2 cup margarine, melted
    • 1 (17oz) can cream style corn
    • 1 (16oz) can whole kernel corn with juice
    • 2 Tbsp chopped onion
    • 2 Tbsp chopped green pepper
    • 1 (7oz) pkg corn muffin mix
    • 1 cup sour cream
    • 2 eggs, beaten
    • 1 cup shredded Cheddar cheese (opt)
    • 1 small jar diced pimientos (opt)
    • Dash of salt
    • Dash of pepper
    • Dash of sugar

    Mix all ingredients in large bowl, adding melted margarine last. Bake in 325 degrees oven in rectangular baking dish for 45 to 60 minutes, or until set and golden brown.

    Candied Sweet Potatoes

    • 3-4 lrg sweet potatoes
    • 1/3c butter
    • 1c brn sugar OR 3/4c Maple syrup

    Peel & cut potatoes into thick slices. Boil until not quite done. Drain & put in baking dish. Heat butter, sugar or syrup; pour over potatoes. Bake 400 for 30-40 min.

    Wild Rice Stuffing

    • 1 Loaf bread; dried & cubed
    • 1 md Onion; chopped
    • 1 ts Sage
    • 1 tb Parsley
    • 3-4 stalks celery; chopped
    • 2 c Wild rice; cooked
    • 1/2 lb Butter Melted with 1 c Water or stock
    • Apples; opt
    • 1/2 c Raisins opt

    In lg mixing bowl, stir together bread,onion, sage, parsley, celery & wild rice. Mix in melted butter & water or stock. Carefully stuff turkey or chicken; don't pack too tightly - keep it loose or stuffing gets sticky. If you don't want to stuff bird, bake dressing separately in covered casserole for about an hr.

    Turkey Stuffing

    • Turkey liver
    • 1/2 lb Veal
    • 1/2 lb Suet
    • Salt & pepper
    • 1 ts sage
    • 1 sm Onion; chopped
    • 1 Gill soup stock (1/2 cup)
    • 1/2 c Bread crumbs
    • 20 Walnuts
    • 20 Chestnuts

    Cook liver, mince fine. Make force meat (grind together) of veal & suet. Season with salt & pepper, add sage, onion & cooked liver. Moisten with stock, add bread crumbs. Simmer 15 min. Add walnuts & chestnuts to mixture & stuff turkey.

    Chestnut Dressing

    • Boiling water
    • 1 1/2lb French chestnuts
    • 1/3c Butter
    • Salt & pepper
    • 1 c Dry bread crumbs
    • 1/2c Milk; scalded

    Pour boiling water over chestnuts & let stand 5 min; remove skin with fingers & knife.Cook nuts 1/2 hr in boiling salted water. Drain, mash, add butter & seasonings. Pour milk over crumbs & add to nut mixture. Mix well, stuff bird.

    Quick Butterhorn Rolls

    • 1 pkg active dry yeast
    • 3/4 cup warm water
    • 2 1/2 cups packaged biscuit mix
    • butter or margarine

    Dissolve yeast in warm water. Stir in biscuit mix & beat vigorously. Turn onto surface dusted with biscuit mix. Knead till smooth, about 30 strokes. Cover & let rest 10 min. Roll dough out to 12" circle & cut into 16 wedges. Beginning at side end of wedge, roll toward point. Place on greased baking sheet, point side down. Cover with damp cloth & let rise an hr, or until doubled in size. Bake 400°F for 10-15 min. Brush with butter or margarine while warm. Makes 16.


    • 6 1/4 c Flour, all-purpose
    • 1/2 c Sugar
    • 2 t Salt
    • 2 T Yeast, dry (each-pk is about 1 T)
    • 1/2 c Milk
    • 1 1/2 c Water
    • 1/4 c Butter
    • 1 Egg
    • Vegetable shortening-or more butter

    Combine 2 cups of flour, sugar, salt & undissolved yeast. Heat milk, water & butter until liquids are very warm (120-130F.). Add to dry ingredients. Beat 2 min at med speed (I've never used an electric mixer, by the way. Just stir until things are evenly combined & not lumpy.) Add egg & 1 cup flour. Beat high speed 2 min. Add enough additional flour to make soft dough. Grease top of dough (with butter or vege shortening). Cover bowl & refrigerate overnight. Divide dough into 24 equal pieces. Shape into balls & place each in greased muffin cup. Cover; let rise in warm place (75-100F.) until doubled. This'll take 1-1 1/2 hrs.Towards end of rising period, preheat oven to 400F. Bake 12-15 min. Store the rolls tightly covered.


    • 3/4 c sugar
    • 1/2 c Bisquick baking mix
    • 2 tbsp margarine
    • 2 tsp van
    • 1 (13 oz) can evap milk
    • 2 eggs
    • 1 can pumpkin pie spice

    Preheat oven to 350 degrees. Grease pie plate 9x11 1/4" or 10x1 1/2". Beat all ingredients until smooth, approx 1 min in blender. Pour into pan. Bake until you can insert knife into center & it comes out clean, approx 50-55 min.


    • 1 Pie crust (deep dish),-unbaked
    • 3 Eggs
    • 1 c Corn syrup, dark
    • 1 1/2 c Sugar
    • 1/4 c Butter, melted-(or margarine)
    • 1 c Pumpkin
    • 1 t Vanilla
    • 1 c Pecan halves

    Preheat oven 350F. Beat eggs. Add other ingredients except pecans & beat well. Put pecans in bottom of pie crust & slowly pour egg mixture over nuts. Bake 45 min, or until knife inserted 1" from edges comes out clean. Let cool (if cut warm, pie will be runny) Serve with whipped cream. * Can use chopped pecans,

    APPLE DUMP CAKE -- 12 servings

    • 1 cn Apple pie filling
    • 1/2 c Brown sugar
    • 1 cn Crushed pineapple, drained
    • 1 pk Yellow cake mix
    • 1 cn Coconut; flaked 7 oz
    • 1 c Chopped pecans
    • 1 c Margarine

    Grease 9x13 pan with oil or food spray. Dump ingredients in pan in order given. Slice margarine into pats all over top of cake. Bake at 350 for 50 min. Cut in small squares, or spoon out.Can be eaten hot or cold, but best served warm from oven with vanilla ice cream. Serve cold with whipped cream or topping. Variations: Add 1 c. raisins and a sprinkle of nutmeg to apple filling OR substitute fruit pie filling of your choice OR mix 1/2 apple filling and1/2 cherry filling.

    Holiday Potato Casserole
    3 lbs potatoes - peeled & quartered

    • 1 cup butter
    • 2 (3oz) pkg cream cheese - softened
    • 1 cup Cheddar cheese - shredded
    • 1 (2oz) jar pimiento - drained
    • 1 sm grn pepper - finely chopped
    • 1 bunch green onions - finely chopped
    • 1/2 cup Parmesan cheese
    • 1/4 cup milk
    • 1 tsp salt

    Cook potatoes in boiling water 15 min or till tender; drain & mash. Add butter & cream cheese; beat med speed with electric mixer until smooth. Stir in 1/2 c Cheddar cheese & next 6 ingredients; spoon into lightly buttered 11x7x1 1/2" baking dish. Bake 350F for 30-40 min, or till thoughly heated. Sprinkle with remaining cheese; bake 5 min or till cheese melts. May prepare night before (except for cheese topping) & refrigerate, covered, overnight. Let stand room temp 30 minutes before baking.

    Lemon-Garlic Steamed Broccoli

    • 24oz broccoli flowerets
    • 2 cloves garlic - minced
    • 3 tblsp olive oil
    • 3 tblsp fresh lemon juice
    • salt- to taste

    Steam broccoli till tender but firm, 4-6 min. Heat oil in nonstick skillet over med heat, add garlic & saute one min. Add cooked broccoli, lemon juice & salt to taste, cooking briefly to combine.

    White Chocolate-Almond Torte

    • 2 c flour
    • 1/2 c lt brn sugar - firmly packed
    • 1/4 tsp almond extract
    • 1/2 c butter - softened


    • 2/3 c sugar
    • 1/2 c butter - melted
    • 3 eggs
    • 1/2 tsp almond extract
    • 1 (6oz) pkg white chocolate - coarsely chopped
    • 1 c slivered almonds
    • 1/2 c slivered almonds
    • maraschino cherries - for garnish

    Heat oven to 400. For crust: Combine flour, brown sugar & 1/4 tsp almond extract; mix well. Cut in 1/2 c butter with fork or pastry blender. Mixture will be dry. Press 1 3/4-2 cups in bottom & up sides of ungreased 10" springform pan. Bake till just lt brown, about 10 min. Remove from oven & reduce temp to 350. For filling: Combine sugar, 1/2 c butter, eggs & 1/2 tsp almond extract; blend well. Mix in white chocolate & 1 c of slivered almonds. Pour mixture into crust-lined pan. Sprinkle with remaining crumbs (cover all), sprinkle 1/2 c slivered almonds around outer edges of torte. Bake at 350 40-50 min, or until golden brown & almonds are lightly toasted. Cool 10 min; run knife around side to loosen & remove pan sides.

    Dinner in a Pumpkin

    • 1 sm-med pumpkin (needs to fit in oven)
    • 1 onion, chopped
    • 1 tbs vege oil
    • 1 1/2 - 2 lbs ground beef
    • 2 tbs soy sauce
    • 2 tbs brn sugar
    • 1 can cream of mushroom soup
    • 1 (8 oz) can sliced water chestnuts, drained

    Cut top off pumpkin. Clean out seeds & pulp. Paint face on pumpkin with marking pen or acrylic paint. Saute onions in oil till tender. Add meat & brown. Drain drippings from skillet. Add soy sauce, brown sugar, soup & chestnuts. Add 1/2 cup uncooked rice (1 1/2 c cooked rice). Spoon mixture into cleaned pumpkin. Replace top. Put filled pumpkin on baking sheet or pan. Bake at 350 for 1 hr. When served, take as much or little of pumpkin meat as wanted - with rest of casserole.