Holiday Recipes

The World's Best Turkey

Ingredients

• 1 (12 pound) whole turkey, neck and giblets removed
• 1/2 cup butter, cubed

• 2 apples, cored and halved

• 1 tablespoon garlic powder
• salt and pepper to taste
• 2/3 (750 milliliter) bottlechampagne

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Rinse turkey, and pat dry. Gently loosen turkey breast skin, and insert pieces of butter between the skin and breast. Place apples inside the turkey's cavity. Sprinkle with garlic powder, salt, and pepper. Place turkey in a roasting bag, and pour champagne over the inside and outside of the bird. Close bag, and place turkey in a roasting pan.
3. Bake turkey 3 to 3 1/2 hours in the preheated oven, or until the internal temperature is 180 degrees F (85 degrees C) when measured in the meatiest part of the thigh. Remove turkey from bag, and let stand for at least 20 minutes before carving.

Sweet Potato Bake

Ingredients 

• 7 large sweet potatoes (about 6 pounds), peeled and cubed

• 1/4 cup butter, cubed

• 1/2 cup orange marmalade

• 1/4 cup orange juice

• 1/4 cup packed brown sugar

• 2 teaspoons salt

• 1 teaspoon ground ginger

Topping

• 12 oatmeal cookies, crumbled
• 6 tablespoons butter, softened

Directions

1. Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook just for 10-15 minutes or until tender. Drain

2. Mash potatoes with butter. Add the marmalade, orange juice, brown sugar, salt and ginger. Transfer to a greased 13-in. x 9-in. baking dish. Toss cookie crumbs with butter; sprinkle over the top.

3. Bake, uncovered, at 400° for 20 minutes or until browned. Let stand for 15 minutes before serving. Yield: 10-12 servings

Recipe: Tasteofhome.com

Green Bean Casserole

Ingredients

• 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted

• 1 cup milk

• 2 teaspoons soy sauce

• 1/8 teaspoon pepper

• 2 packages (16 ounces each) frozen green beans, cooked and drained

• 1 can (6 ounces) French-fried onions, divided

Directions

1. In a bowl, combine soup, milk, soy sauce and pepper. Gently stir in beans. Spoon half of the
     mixture into a 13-in. x 9-in. baking dish. Sprinkle with half of the onions. Spoon remaining bean
     mixture over the top.

2. Bake at 350° for 30 minutes or until heated through. Sprinkle with remaining onions. Bake 5
    minutes longer or until the onions are brown and crispy. Yield: 10 servings.

Recipe: Tasteofhome.com

Crock Pot Macaroni & Cheese

Ingredients

• 2 cups uncooked elbow macaroni

• 4 tablespoons butter

• 2 1/2 cups grated sharp cheddar cheese

• 3 eggs

• 1/2 cup sour cream

• 1 (10 3/4 ounce) can condensed cheddar cheese soup

• 1/2 teaspoon salt

• 1 cup whole milk

• 1/2 teaspoon dry mustard

• 1/2 teaspoon black pepper

  
  

Directions

1. Boil the macaroni in water for six minutes. Drain.

2. In a medium saucepan, mix butter and cheese. Stir until the cheese melts.

3. In slow cooker, combine cheese mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.

4. Cook on low for 2 1/2 hours, stirring occasionally.

Recipe: Food.com

Pumpkin Roll

Ingredients 

• 3 large eggs
• 1 cup sugar
• 2/3 cup pumpkin
• 1 teaspoon lemon juice
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• .
• Filling:
• 8 ounces Cream cheese, softened
• 4 tablespoons Butter, softened
• 1 cup confectioners' sugar
• 1/2 teaspoon vanilla extract

Directions

1. In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended.
2. In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.
3. Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.
4. While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth. 
5. Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well, and makes about 10 servings.

Recipe: southernfood.about.com






Gingerbread Cake

Ingredients

• 2 1/3 cups all-purpose flour
• 1 1/2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, melted
• 1/3 cup brown sugar
• 1 cup molasses
• 1 egg
• 3/4 cup hot water
• Whipped cream (optional)

Directions

1. Heat the oven to 325 degrees and grease and flour a 9-inch square baking pan.

2. In a large mixing bowl, combine the flour, ginger, cinnamon, baking soda, and salt. In a separate bowl, stir together the butter, brown sugar, molasses, egg, and water. Add this mixture to the dry ingredients and beat with an electric mixer on medium speed for about a minute, scraping the sides of the bowl with a rubber spatula.

3. Pour the batter into the pan and bake it for about 40 minutes, until a toothpick inserted in the center comes out clean. Serve with whipped cream, if desired. Makes 9 servings.

Recipe: Spoonful.com

Eggnog French Toast

Ingredients

• 2 eggs, beaten slightly
• 1 1/2 cups eggnog
• 1 1/2 tablespoons ground cinnamon
• 1 tsp pumpkin pie spice
• 12 slices French bread

Directions

1. Whisk the eggs. eggnog, cinnamon, and pumpkin pie spice together in a mixing bowl until well blended. Pour the mixture into a shallow dish.
2. Preheat an electric skillet to 300 degrees F (150 degrees C). Lightly grease the skillet.
3. Dip one slice of bread at a time into the eggnog mixture, being sure to coat each side of the bread thoroughly.
4. Place the prepared bread slices into the preheated skillet, and cook, turning once, until golden brown on each side. Place cooked slices on a serving plate and cover with foil to keep warm until all French toast is cooked. Serve immediately.

Recipe: Allrecipes.com


 


Sugar Cookies

Ingredients

• 3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 egg, beaten
• 1 tablespoon milk
• Powdered sugar, for rolling out dough

Directions

1. Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
2. Preheat oven to 375 degrees F.
3. Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

Recipe: Foodnetwork.com

Candy Cane Fudge

Ingredients 

• 1 teaspoon plus 4 tablespoons butter, divided
• 39 miniature candy canes, crushed (about 1 cup)
• 1-1/2 cups semisweet chocolate chips
• 1 can (14 ounces) sweetened condensed milk, divided
• 4 ounces white baking chocolate, chopped
• 1 teaspoon cream of tartar

Directions

1. Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter. Sprinkle with half of the crushed candy; set aside.

2. In a microwave-safe bowl, combine chocolate chips and 2 tablespoons butter. Microwave on high for 1 minute; stir. Microwave at additional 15-second intervals, stirring until smooth. Stir in 2/3 cup milk. Carefully pour over candy layer in prepared pan. Refrigerate for 10 minutes.

3. Meanwhile, in a microwave-safe bowl, combine white baking chocolate and remaining butter. Microwave on high for 40-50 seconds; stir until smooth. Stir in the cream of tartar, remaining milk and candy. Spread over chocolate layer.

      4. Refrigerate for 2 hours or until firm. Using foil, remove fudge from pan. Invert onto a cutting board;
         remove foil. Cut into 1-in. squares. Yield: about 1-3/4 pounds.

Recipe: Tasteofhome.com