Holiday Recipe Thread

[Bick'sMom]

These are the easiest nuts and bolts ever.

1 box each of Chex and cheerios
1 bag each of pretzels and salted peanuts
2 packages of dry ranch salad dressing(I like original southern, but ranch is good too!)
1/4 cup oil
1 tsp garlic powder

Mix cereal, pretzels, and nuts. Sprinkle oil over, then sprinkle with dry dressing and garlic. Stir well and keep in the freezer. The longer they stay in the freezer the better they taste. Keep cold until you want to eat them. This is easy if you do it in a large bowl and put the lid on and shake instead of stirring.

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[flute]

Originally posted by Gia30
2 Cook to hard ball stage (250 degrees F) without stirring; wipe crystals from sides of pan often.

somebody explain this hard ball stage to me, I have no thermometer and want to make this recipe!!! (the divinity fudge)

[gemeralderin]

Getting out the coodbook, Hard ball stage is when if you remove a small acount of candy from the pan, (you can drop it into a glass of water to cool it quickly) it will not lose it's shape until you press it. This slightly resiembles the play-doh you played with as a kid, soft but pliable, it does not lose shape from the warmth of your hand. Only from pressing. I was pretty sure of this , but efore posting I got my cookbook and checked.

[jaybird]

bump

[Jolie Rouge]

VEGETABLES : Au Gratin Peas

1 small onion, chopped
2 Tbsp. butter
2 Tbsp. flour
1 cup milk
3 cups frozen peas, thawed
1/2 cup seasoned bread crumbs
2 cups cheddar cheese, shredded

Melt butter in a skillet, add onion and saute until tender.Sprinkle with flour and stir until thickened. Add cold milk and stir until mixture thickens. You may need to add more milk or flour to achieve desired creamy consistency. Place peas in a lightly greased baking dish. Pour milk mixture over peas. Sprinkle with bread crumbs and cheese and bake at 350 degrees for 35 minutes.

[Jolie Rouge]

Acorn Squash Stuffed with Apple and Pear

3 - 4 acorn squash, sliced in half
1/3 cup butter
3 tart apples, peeled, cored and diced
3 pears, peeled, cored and diced
1/4 cup orange juice
1/4 cup raisins (optional)
1/3 cup brown sugar
2 tsp. ground cinnamon
1 tsp. ground nutmeg

Place acorn squash in a baking dish cut side down. Fill baking dish with 1-inch of water. Bake at 400 for 45 minutes. Remove squash from water and set aside.
Meanwhile, melt butter in a large saucepan and saute apples and pears until tender. Add orange juice, raisins, sugar and spices and cook for several minutes. Place some of the apple/pear mixture in each half of the acorn squash and bake at 350 degrees for about 30 minutes.

[Jolie Rouge]

Mashed Sweet Potatoes

3 - 4 pounds sweet potatoes
1/3 cup brown sugar
1/3 cup buttermilk
1/4 cup bourbon (optional)
1/3 cup butter
Salt and pepper to taste

Wash potatoes and bake for about 1 hour at 400 degrees. Allow to cool enough so you can handle them. Slice in half and scoop out pulp. Place pulp in a large saucepan and add remaining ingredients. Mash ingredients together and cook over low-medium heat for several minutes.

*TIP* do not substitute for the buttermilk because it adds a unique flavor to this dish.

[Jolie Rouge]

VEGETABLES : Carrot Souffle'

3 pounds peeled, boiled carrots, drained (cook until extra soft)
1 1/2 cups sugar
1 1/2 teaspoons baking powder
2 Tablespoons flour
1 stick butter, softened
1 teaspoon Vanilla
3 large eggs
powdered sugar

Mash carrots thoroughly.
While carrots are still warm, add sugar, baking powder, and vanilla. Mix until smooth
Add flour. Mix thoroughly.
Beat Eggs (important to beat eggs before adding them - makes a fluffier end product) add to mixture, beating well.
Add butter, blend.
Pour into baking dish, about half full as souffle' WILL rise. Bake at
350 for about an hour until golden brown.
Sprinkle with powdered sugar.
Serve warm or cold.

*TIP* VERY important to beat thoroughly between each addition. This
incororates the proper amount of air for the souffle to rise. Otherwise you end up with a denser(although still tasty) result. If this happens, call it "candied carrots" or something and serve it anyway....

[Jolie Rouge]

VEGETABLES : Corn Casserole

1/2 cup water
1 cup JIFFY cornbread mix
salt & pepper to taste
2 cups cream-style corn
6 ounces shredded cheddar cheese
2 eggs
1/2 stick butter

Melt butter in casserole dish in 350 oven.
Mix all other ingredients and pour into dish over the melted butter.
Bake for 45 minutes.

Love this - simple yet fab-u-lous !

[enola615]

This is from Sue Bee Honey

1 envelope unflavored gelatin
1/4 cup cold water
3 eggs, separated
3 Tablespoons sugar
2/4 cup SUE BEE HONEY
1/2 cup evaporated milk
1/2 teaspoon salt
2 Tablespoons pumpkin pie spice
15 oz can pumpkin
9 inch baked pie shell

Dissolve gelatin in cold water and let set for 5 minutes. Beat egg whites until frothy, add sugar gradually and continue beating until stiff peaks form. Set aside. Mix honey, milk, egg yokes, pumpkin and spices. Bring to a boil over medium heat, stirring constantly. (Make sure mixture is actually boiling not bubbling.) Stir in beaten egg whites until well mixed and again bring to boil. Remove from heat. Stir in gelatin mixture until well blended. Fill pie shell and chill several hours until filling is cooled and set. Cut into 8 pie slices.

[enola615]

Holiday Treasure Cookies
Another one from SUE BEE HONEY

1 cup margarine
1 cup peanut butter
1 cup honey
1 cup brown sugar
2 eggs
sugar
1 teaspoon baking powder
1 reaspoon baking soda
1/2 teaspoon salt
3-1/2 cups flour
1 package bitsize snickers(R) candy bars.

Cream together first five ingredients. Add baking powder, baking soda, salt and flour. Mix thoroughly. Cur snickers (R) in half. Wrap dough around each piece and roll dough ball in sugar. Bake in a 350 degree F preheated oven 10 to 15 minutes or until tops are brown and crack open. Remove from oven and flatten each cookie with a spatula. Makes 6 dozen.