Holiday Recipes

[Kash]

My DD used to make a taco dip with canned pumpkin that I loved.  I cannot find her recipe, but here is a link to a couple that sound similar.  Its a great twist to an old dish, and maybe even healthier ???

 

https://www.geniuskitchen.com/recipe/festive-pumpkin-dip-272375

 

 

https://www.tasteofhome.com/recipes/festive-pumpkin-dip/

 

 

https://tastykitchen.com/recipes/appetizers-and-snacks/pumpkin-taco-dip/

[jesusluvu]

My DD used to make a taco dip with canned pumpkin that I loved.  I cannot find her recipe, but here is a link to a couple that sound similar.  Its a great twist to an old dish, and maybe even healthier ???

 

https://www.geniuskitchen.com/recipe/festive-pumpkin-dip-272375

 

 

https://www.tasteofhome.com/recipes/festive-pumpkin-dip/

 

 

https://tastykitchen.com/recipes/appetizers-and-snacks/pumpkin-taco-dip/

And you say it is good ? This is an interesting one....

 

GREAT thread!  Saving these recipes!  I am a huge cook/baker so this is right up my alley!  Sounds like you have a lot going on so I went through my files for some easy things:

 

No Name But Amazing Appetizer:  1 container marinated mozzarella balls + 1 small clam shell grape tomatoes (red ones, purple ones, yellow ones - it’s all good!)...Cut tomatoes in half.  Mix entire contents of cheese container, oil and all with the tomatoes. Chill for at least 2 hours. Serve on toasted baguette slices - grab baguette from the bakery.

 

Easiest Bread Dip Ever:  1 container sour cream (16 oz) + 1 packet Lipton’s Vegetable Soup Mix + 1 round loaf of bakery bread...Mix sour cream and soup mix packet, chill at least an hour or two.  Hollow out middle of bread loaf, reserving bread pieces. Place chilled sour cream mixture in bread, place bread on large platter, surround with saved bread pieces for dipping.  Supply knife for cutting more pieces out of bread for dipping.

 

Quick Stuffed Mushrooms: Small button mushrooms (as many as you're wanting to make) + boxed/frozen Spinach Artichoke Dip  + Seasoned bread crumbs -- Pull stems from mushrooms (throw away or finely chop and use to stretch filling) then fill with thawed dip and top with bread crumbs.  Broil until crumbs turn golden/filling is hot.

Spicy Fruity Cream Cheese Cracker Appetizer:  1 block of cream cheese topped with 1 jar of raspberry fruit spread mixed with one jar of red pepper jelly - serve with crackers - YUM!!!

 

You asked about desserts?  Fill store bought pie crusts with the following filling.  Very easy and thickens up like magic!  Top with the crumble/crisp topping (further down).

 

Stovetop Apple Pie Filling

Ingredients

• 4 medium apples (Granny Smith are best IMHO, but just avoid eating apples like Red Delicious)

• 3 tablespoons water

• 2 tablespoons butter

• 1 teaspoon cinnamon

• 1/3 cup sugar

• 1 tablespoon + 1 teaspoon cornstarch

• 2 tablespoons water

Instructions

1. Peel, core and slice apples.

2. Melt butter and cinnamon over medium heat. Stir in apples, sugar & 3 tablespoons water.

3. Cover and cook stirring occasionally for 4-6 minutes or until very slightly softened.

4. In a small dish combine cornstarch and water. Add to pan while stirring and continue to cook until apples are soft (not mushy) and filling is thickened. Let bubble 1 minute. Cool.

Notes

Some apples are juicier than others. If you would like your filling thicker, combine 1 tablespoon cornstarch with 1 tablespoon water. Add a little at a time while the mixture is boiling until you reach desired consistency.

 

Crisp/Crumble Topping - Use over pies or over store bought pie filling spread in a pan to make an easy crisp/cobbler.  Serve with ice cream if desired.

 

¾ c. firmly packed brown sugar

½ c. flour

½ c. oats

¾ tsp cinnamon

¾ tsp nutmeg

1/3 c. softened butter

Cut the butter into the other ingredients with a pastry blender or two butter knives.  Sprinkle over pie filling - bake at 350 until crust is browning and topping is golden and filling piping hot!  30 minutes?

 

Yes Yes......I got to have this in my life. 

[Kash]

Yes, it is great! And you do not taste the pumpkin at all.  We use to have people try it and then tell them what it was made with.  You can dip celery & Carrots or nacho chips, it is versatile.    

[tracy0504]

My DD used to make a taco dip with canned pumpkin that I loved.  I cannot find her recipe, but here is a link to a couple that sound similar.  Its a great twist to an old dish, and maybe even healthier ???

 

https://www.geniuskitchen.com/recipe/festive-pumpkin-dip-272375

 

 

https://www.tasteofhome.com/recipes/festive-pumpkin-dip/

 

 

https://tastykitchen.com/recipes/appetizers-and-snacks/pumpkin-taco-dip/

 

Not a big fan of pumpkin, but this sounds tasty...

[Gator Pam]

I do the same with the mashed sweet potatoes, crushed pineapples, and marshmallow topping.  The evaporated milk and eggs are new suggestions to me.  I think I'll incorporate them this year.

[tracy0504]

I do the same with the mashed sweet potatoes, crushed pineapples, and marshmallow topping.  The evaporated milk and eggs are new suggestions to me.  I think I'll incorporate them this year.

 

IDK if those additional items make a difference since I've only eaten it that way since I was a kid...lol...I do know evap. milk tends to make things a little "smoother"... 

[AndreaInNC]

Trust me when I tell you, if your friend can't make it you can...it's that easy...boil (whole), bake or microwave the potatoes...mash the potatoes (I use my Kitchenaid) and add the other ingredients, sugar, cinnamon, vanilla and evap milk is to your likeness and amount of sweet tatoes you use (taste and consistency)...eggs, I usually use 2 (usually), drain the crushed pineapples and stir into mixture...put into baking dish, bake for about 20 minutes on 350, add marshmallows if desired and bake until toasted...

 

I cheat and use canned sweet potatoes .. just as good and so much easier!

[tracy0504]

I cheat and use canned sweet potatoes .. just as good and so much easier!

 

I've used canned before but I prefer fresh...both are good

[Illinoismom]

Yield: 4Author: Donna ElickPrint Recipe

JACK DANIEL'S SMOKY BACON MAC AND CHEESE

Jack Daniel's Mac and Cheese recipe loaded with hickory smoked peppered bacon, tons of ooey gooey smoky cheese and a selection of spices to wake up all your senses. This is the mac and cheese of your dreams.

INGREDIENTS

• ½ tsp kosher salt + more for pasta water
  
• 12 oz Hickory smoked peppered bacon, uncooked
  
• 2 Tbsp unsalted butter
  
• ½ cup Jack Daniel's Whiskey
  
• ½ cup chicken broth
  
• ¼ cup all-purpose flour
  
• ½ teaspoon smoked paprika
  
• 1 teaspoon garlic powder
  
• ½ teaspoon New Mexico chili powder
  
• 1 tablespoon chili pepper paste
  
• ½ tablespoon Worcestershire sauce
  
• 2 cups milk
  
• 4 ounces extra sharp cheddar (white), shredded
  
• 2 ounces smoked provolone cheese, shredded
  
• 2 ounces Asiago cheese, shredded
  
• 8 oz dry elbow pasta
  
• croutons (garnish)
  

[Illinoismom]

Simple Chocolate Mousse

Prep Time

10 mins

Chilling

3 hrs

Total Time

3 hrs 10 mins

 

This Simple Chocolate Mousse only requires 6 ingredients and 10 minutes of prep. It’s so easy and completely luscious!

Servings: 4

Ingredients

• 1/2 cup (4 ounces) Signature Kitchens semi-sweet chocolate chips
  
• 1/8 teaspoon salt
  
• 1/4 teaspoon espresso powder (optional)
  
• 1/2 cup Lucerne© whole milk
  
• 1 cup chilled Lucerne© heavy whipping cream
  
• 3 tablespoons powdered sugar
  
• 1/2 teaspoon O Organics vanilla
  

Directions

 

1. 
   
   Mix together the chocolate, salt, and espresso powder (if using) in a medium bowl. Heat milk until steaming and pour over the chocolate. Let sit for 1-2 minutes, then stir until combined and smooth.
   
   
   
2. 
   
   In another medium bowl, whip the cream, sugar, and vanilla with an electric mixer until soft peaks form, about 1-2 minutes. Gently fold into the melted chocolate.
   
   
   
3. 
   
   Pour mixture into 4 (4 ounce) ramekins or small tumbler glasses. Refrigerate at least 3 hours or overnight.
   
   
   
4. 
   
   Dollop with some whipped cream and chocolate shavings and enjoy!
   
   
   

 

 

[Illinoismom]

• I left out the  jalapenos when I made this one 
• total Time: 55 minutes plus 3 hours rising time
• Yield: 8
•  
• Method: baking
•  

INGREDIENTS

• 15 Rhodes rolls (frozen unbaked roll dough)
• 4 tablespoons butter melted
• 1 jalapeno seeded and finely minced
• 1 teaspoonn dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1 1/2 cup shredded sharp cheddar
• 1 cup Gouda cheese shredded
• 1/4 cup parmesan

INSTRUCTIONS

1. Thaw the rolls for 30 minutes and cut in half. In large bowl combine butter, half of the jalapeno, oregano, basil, garlic powder, 1/2 cup cheddar, 1/2 cup Gouda, Parmesan and cut Rhodes rolls. When mixed transfer to 9 inch spring-form pan that has been coated with nonstick baking spray. Cover pan with plastic wrap and allow dough to double in size; depending on heat and humidity 2-3 1/2 hours.
2. When doubled in size add remaining cheddar, Gouda and jalapenos to the top of the rolls. Cover the bottom of the spring-form pan with aluminum foil to catch any dripping butter.
3. Bake for 25 minutes at 350 degrees or until the rolls are done in the middle of the pan.
4. Allow to cool for 10 minutes and release the spring form pan.

[AuntJamelle]

 

• I left out the  jalapenos when I made this one 
• total Time: 55 minutes plus 3 hours rising time
• Yield: 8
•  
• Method: baking
•  

INGREDIENTS

• 15 Rhodes rolls (frozen unbaked roll dough)
• 4 tablespoons butter melted
• 1 jalapeno seeded and finely minced
• 1 teaspoonn dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1 1/2 cup shredded sharp cheddar
• 1 cup Gouda cheese shredded
• 1/4 cup parmesan

INSTRUCTIONS

 

1. Thaw the rolls for 30 minutes and cut in half. In large bowl combine butter, half of the jalapeno, oregano, basil, garlic powder, 1/2 cup cheddar, 1/2 cup Gouda, Parmesan and cut Rhodes rolls. When mixed transfer to 9 inch spring-form pan that has been coated with nonstick baking spray. Cover pan with plastic wrap and allow dough to double in size; depending on heat and humidity 2-3 1/2 hours.
2. When doubled in size add remaining cheddar, Gouda and jalapenos to the top of the rolls. Cover the bottom of the spring-form pan with aluminum foil to catch any dripping butter.
3. Bake for 25 minutes at 350 degrees or until the rolls are done in the middle of the pan.
4. Allow to cool for 10 minutes and release the spring form pan.

 

 

THIS ....LOOKS....AWESOME!!!!

 

Totally trying it!  

 

FYI - If you forget the thaw step you can thaw the Rhodes dinner rolls in the microwave - place 6 or 7 on dinner plate and cover lightly with plastic wrap spritzed with cooking spray.  cook on defrost for 20 seconds or so - flip them, recover and another 20 seconds.  You should be able to use a good pair of kitchen shears to cut them in half at that point.  Repeat for remaining rolls in recipe.  These instructions came from Rhodes - on a recipe they put out years ago and I've saved and made many times.

 

Also - to catch drips of butter from the springform pan - I use a plastic turkey bag or crockpot liner bag - just sit the pan down in that and then put on a cookie sheet.  That is how I keep my cheesecake crusts warm and dry in their water bath too! 

[dd50]

There are so many recipes for Mac and Cheese out there, but I pretty much stick to the one my mom made when I was growing up...

 

First, I don't measure anything  !!!! I've been doing it so long that I do it by sight...I also may change up my cheeses, depending on what I can find but here is the general list of items:

 

**For a half aluminum sheet pan or 9 x 13 dish** 

 

16 oz Elbow Macaroni 

2-3 eggs

1-2 cans of Evaporated milk 

Milk (about a cup)

Butter, at least one stick

Salt (Seasoning, Kosher or pink Himalayan) and Pepper, to taste

 

Cheeses:

8-16 oz Velveeta 

8 oz Sharp Cheddar

8 oz Colby jack

4-8 oz Mozzarella

4-8 oz Mild Cheddar 

4-8 oz Cream Cheese or Sour Cream (yup!) If you're feeling adventurous you can use both

 

You can use the block or shredded, depends on you.  I have heard some people say they will only use block because the shredded has others things added and it changes the taste and the way it melts... I use to use the blocks of cheese exclusively, but as I've gotten older   and busier      I mostly rely on the shredded bags of cheese, no one can tell the difference, in my opinion. 

 

Please UNDER COOK your macaroni (al dente is perfect), it will finish cooking in the oven...salt and pepper your pasta before you add the cheeses (not too heavy on the salt about 1 tsp or so) and butter your baking dish...you can melt all of your cheeses and milk together making a cheese sauce and pour them over your pasta and mix or you can mix each cheese separately into the pasta... I usually do the latter...Now, the amount of cheese depends on how cheesy you want it...for a half sheet pan I use about 3/4 to all of each cheese...cream cheese is usually only 4 oz, same thing for sour cream and I normally do one or the other, but the last pan I made for work I used both and it was good... you should taste it to make sure you have enough salt and pepper before adding the eggs...now the eggs also depends on how you're feeling, I use 2- 3 (or 6...lol...if I use 6 I increase my milk because I'm going for a more "custard" type mac and cheese)... evaporated milk will NOT make it sweet!!!!...last, I usually cover the top with mild cheddar and pats of butter and bake at 350 uncovered until golden brown on top...

 

Some disclaimers:

 

Whatever your preference in cheeses is, go for it...smoked cheeses are also good... if you don't like a cheese I use substitute it with something else or leave it out... You don't have to use eggs, at all...This may be too rich for some people because of the amount of cheese used... I am not a trained chef  !!!!   everything is really to taste and like I stated before I have been making mac and cheese for so long that I don't have exact measurements so forgive me  ...

 

I think that's it, hope you enjoy  !!!!

I have never used mozzarella in mac and cheese.  I will give it a try this year.  Thank you.

[tracy0504]

I have never used mozzarella in mac and cheese.  I will give it a try this year.  Thank you.

 

It gives it that "pull" that some people like in their mac and cheese...

[Illinoismom]

 

 

 

INGREDIENTS

FOR THE REESE'S-INFUSED VODKA

1 c. vodka

1/2 c. Reese's pieces

FOR THE COCKTAIL

ice

3 oz. Reese's-infused vodka

3 oz. milk

2 oz. Chocolate Liqueur

1/4 c. peanut butter, for rimming glass

1/2 c. crushed Reese's Pieces, for rimming glass

2 Reese's peanut butter cups, for garnish

2 tbsp. chocolate syrup

 

DIRECTIONS

 

1. In a mason jar, combine vodka and Reese’s pieces. Cover with tight-fitting lid and shake. Refrigerate overnight, then strain.
2. Fill a cocktail shaker with ice then pour over strained vodka, milk, and chocolate liqueur. Shake until chilled.
3. Put peanut butter on one small plate and crushed Reese's Pieces on another. Dunk tops of two cocktail glasses in peanut butter then roll in crushed Reese's Pieces.
4. Drizzle about a tablespoon of chocolate syrup into each glass. Divide cocktail mixture between glasses and garnish each with a peanut butter cup.

[Illinoismom]

HOMEMADE MAC AND CHEESE CASSEROLE

PREP TIME:

 

20 MINS

 

COOK TIME:

 

25 MINS

TOTAL TIME:

 

45 MINS

 

AUTHOR: HOLLY

 

COURSE: MAIN COURSE

CUISINE: AMERICAN

KEYWORD: BAKED, CASSEROLE, HOMEMADE MAC AND CHEESE, MACARONI AND CHEESE

This homemade Mac and Cheese Casserole is the best you've ever had. Tender noodles in a velvety sauce for the perfectly irresistible dish!!

 

INGREDIENTS

• 12 oz dry macaroni
  
• 1/4 cup butter
  
• 1/4 cup flour
  
• 1 1/2 cups milk
  
• 1 cup light cream about 10-12% MF
  
• 1/2 teaspoon dry mustard powder
  
• 1 teaspoon onion powder
  
• salt & pepper to taste
  
• 1 can condensed cream of cheddar soup optional 10.75oz
  
• 4 cups sharp cheddar divided
  
• 1/2 cup fresh parmesan cheese
  

 

INSTRUCTIONS

1. 
   
   Preheat oven to 425 degrees.
   
   
   
2. 
   
   Cook macaroni according to package directions. Drain and run under cold water.
   
   
   
3. 
   
   Melt butter over medium heat in a large saucepan. Whisk in flour and let cook 2 minutes while stirring. Slowly whisk in cream, milk, mustard powder and onion powder. Cook over medium heat while stirring until thickened.
   
   
   
4. 
   
   Remove from heat and stir in parmesan cheese & 3 cups cheddar cheese until melted. Add soup if using.
   
   
   
5. 
   
   Toss cheese sauce & macaroni noodles together. Pour into a greased 9×13 pan. Top with remaining cheese.
   
   
   
6. 
   
   Bake 18-24 minutes or until bubbly. Do not over cook. Cool 10-15 minutes before serving.
   
   
   

[jesusluvu]

 

 

 

 

INGREDIENTS

FOR THE REESE'S-INFUSED VODKA

1 c. vodka

1/2 c. Reese's pieces

FOR THE COCKTAIL

ice

3 oz. Reese's-infused vodka

3 oz. milk

2 oz. Chocolate Liqueur

1/4 c. peanut butter, for rimming glass

1/2 c. crushed Reese's Pieces, for rimming glass

2 Reese's peanut butter cups, for garnish

2 tbsp. chocolate syrup

 

DIRECTIONS

 

1. In a mason jar, combine vodka and Reese’s pieces. Cover with tight-fitting lid and shake. Refrigerate overnight, then strain.
2. Fill a cocktail shaker with ice then pour over strained vodka, milk, and chocolate liqueur. Shake until chilled.
3. Put peanut butter on one small plate and crushed Reese's Pieces on another. Dunk tops of two cocktail glasses in peanut butter then roll in crushed Reese's Pieces.
4. Drizzle about a tablespoon of chocolate syrup into each glass. Divide cocktail mixture between glasses and garnish each with a peanut butter cup.

 

You almost made me want to drink looking at this. I have to find an alternate version but boy this would be a hit at a holiday party. 

 

Simple Chocolate Mousse

Prep Time

10 mins

Chilling

3 hrs

Total Time

3 hrs 10 mins

 

This Simple Chocolate Mousse only requires 6 ingredients and 10 minutes of prep. It’s so easy and completely luscious!

Servings: 4

Ingredients

• 1/2 cup (4 ounces) Signature Kitchens semi-sweet chocolate chips
• 1/8 teaspoon salt
• 1/4 teaspoon espresso powder (optional)
• 1/2 cup Lucerne© whole milk
• 1 cup chilled Lucerne© heavy whipping cream
• 3 tablespoons powdered sugar
• 1/2 teaspoon O Organics vanilla

Directions

 

1. Mix together the chocolate, salt, and espresso powder (if using) in a medium bowl. Heat milk until steaming and pour over the chocolate. Let sit for 1-2 minutes, then stir until combined and smooth.
2. In another medium bowl, whip the cream, sugar, and vanilla with an electric mixer until soft peaks form, about 1-2 minutes. Gently fold into the melted chocolate.
3. Pour mixture into 4 (4 ounce) ramekins or small tumbler glasses. Refrigerate at least 3 hours or overnight.
4. Dollop with some whipped cream and chocolate shavings and enjoy!

 

 

 

Found it ....Now this I will do thank you