Holiday Recipes
Peanut brittle
From the kitchen of Stephanie Allison
Ingredients:
1 c sugar
1/2 c light corn syrup
1 tbsp butter
1 tsp vanilla
1 1/2 c peanuts (dry roasted or cocktail)
1 tsp baking soda
Directions:
Microwave sugar and syrup in a large microwaveable bowl on high for 5 minutes, stirring after 3 minutes. Stir in peanuts. Microwave 3-5 minutes until golden brown. Add butter and vanilla, stir until butter is melted. Microwave 1 minute. Stir in baking soda (mixture will foam). Spread mixture onto baking sheet. Cool completely. Break into pieces. Cooking times may vary depending on your microwave.
Snowman Cookies
From the kitchen of Alison Huskey
Ingredients:
1 package of white chocolate Oreos
1 package gum drops
1 package mini M&M baking chips
1 package mini chocolate chips
1 small tube of white icing
Directions:
Cut a gum drop in half. Take a white Oreo cookie, put a dot of white icing on each side and push down half a gum drop (this will be ear muffs). Place several dots of icing on the cookie for a mouth and place mini chocolate chips on top to form a smile. Add a small line of icing for a nose and slice an orange gum drop in the shape of a carrot and put on top of the icing. Add two icing drops for eyes and pick your mini-m-n-m colors to put on top of the icing. Serve. GREAT
ACTIVITY FOR KIDS!!! Some people add a fruit roll up for a scarf - it’s up to you!
Chicken Buffalo Dip
From the kitchen of Valerie Rufe
Ingredients:
2- 10 oz canned chicken (or 4 cooked chicken breasts shredded)
½ c Ranch dressing
½ c shredded cheddar cheese
½ c shredded parmesan cheese
½ c Buffalo wing sauce ( I used Frank’s wing sauce)
8 oz cream cheese (softened)
Directions:
Mix everything together and Bake at 350 degrees for 30 minutes. Serve w/Tostitos!!
Pecan-Rolo Grids
From the kitchen of Cristy Pilgrim
Ingredients:
1 bag of Rolo’s
1 bag of grid pretzels
1 bag of pecan halves
Directions:
Place pretzel grids on baking sheet. Put one Rolo on each grid and bake until soft (it will look like you just put them in so touch is the best way to determine if it is ready (maybe 5-7 minutes). As soon as you pull them out transfer to a wax sheet and smash a pecan half down on top. Let cool completely and store in an airtight container.
Dump Cake
From the kitchen of Michelle Qualls
Ingredients:
1 Box Yellow Cake Mix
2 Cans of Cherry Pie Filling
1 Small can of Pineapple
1 Stick of Butter
Directions:
Put the Cherry Pie Filling and the Pineapple in a 13 X 9 cake pan and mix together, Do not drain out the juice. Take the cake mix and sprinkle it on top, Melt the butter and drizzle it on top. Bake at 350 for 15 to 20 minutes or until light brown, and enjoy!
Mint Oreo Balls
From the kitchen of Deree Tarwater
Ingredients:
1 package of Mint Oreo cookies, crushed
8 ounces cream cheese, softened
24-ounce package white almond bark, divided
Green food coloring
Directions
Mix crushed Oreos and softened cream cheese together in a blender or food processor. Roll into small balls and place on a cookie sheet. Chill in the refrigerator an hour. After the balls are firm, melt 20 ounces of white almond bark. Mix in green food coloring to make the desired shade.
Using a toothpick or other utensil, dip the Oreo balls into the melted green almond bark. Place the balls on wax paper, return them to the refrigerator to harden for approximately 15 minutes or longer. Melt the remaining 4 ounces of white almond bark and mix in green food coloring to create a contrasting shade of green. When the balls are no longer sticky to the touch, drizzle the green almond bark over the balls. Keep refrigerated until serving time.
TIP: If the dough gets gooey, place it in the refrigerator for 10 mins to firm it up.
If the almond bark hardens, melt it again.
Chicken Alfredo Dip
From the kitchen of Trish Layne
Ingredients:
10 oz. chicken breast, cooked and chopped
2-8oz.pkgs. cream cheese
1 pkg. italian cheese blend
1-16 oz bottle Parmesan Peppercorn Ranch Dressing
1 pkg. Alfredo sauce mix
3 oz. grated parmesan
Directions:
Mix together and warm in crock pot or baking dish. Thin with half and half, as needed. Serve with bread or crackers.
Christmas Wassail
From the kitchen of Alison Huskey
Ingredients:
1 gallon apple cider
27 whole cloves
8 cinnamon sticks
1 quart pineapple juice
1 can (6oz.) frozen orange juice concentrate
Directions:
Mix all ingredients in a large Crockpot and simmer. Ready in 30-60 minutes. Serves: 12. ENJOY!!
Turkey Cookies
From the kitchen of Valerie Rufe
Ingredients:
1 package Oreo’s
1 package of Candy Corn
1 can chocolate frosting
1 package whoppers
Red hots or red mini M&Ms
Directions:
Take the Oreo apart and put chocolate frosting on both sides of the inside. Take one Oreo side and set it perpendicular to the other side. Put a whopper where the sides meet. Put candy corn sticking out on the side going up as feathers. Put a red hot or a red mini m-n-m on the whopper as the gobbler. Set in the refrigerator.
Sausage Balls
From the kitchen of Jessecca McMahan
Ingredients:
1 pound Breakfast Sausage, Hot Or Mild
1 pound Cheddar Cheese, Shredded
3 cups Bisquick Baking Mix
Directions:
Mix together all ingredients until well combined. Pinch off small amounts of the sausage dough, forming into 1 – 1/2″ balls. Place on a rimmed baking sheet and bake at 350F until golden brown, 20-30 minutes. These are equally wonderful popped in the microwave for a few seconds to heat them up after being refrigerated.
Cream Cheese Bacon Crescents
From the kitchen of Sheila Clements
Ingredients:
1 tube (8 oz) of Philadelphia Chive & Onion Cream Cheese
4 – 5 Slices of bacon, crumbled
2 cans (8 oz each) of refrigerated crescent dinner rolls
Directions:
Preheat oven to 375 degrees
Mix together cream cheese spread and crumbled bacon
Separate each can of dough into 8 triangles.
Spread 1 to 1 ½ generous teaspoons of cream cheese mixture onto each triangle.
Roll up the crescents as directed on packaging.
Place each filled crescent roll on an ungreased baking sheet.
Bake for 12 to 15 minutes, or until golden brown.
Serve warm. Enjoy!
2 Minute Fudge
From the kitchen of Alison Huskey
Ingredients:
1 box confectioners’ sugar
½ cup Hershey’s cocoa
¼ tsp. salt
¼ cup milk
1 TBSP vanilla
½ cup butter
1 cup chopped nuts (optional)
Directions:
Mix the sugar, cocoa, salt, milk and vanilla all together until well blended. Stir in nuts if you want them. Cut the butter into pats and put on top of the mix. Microwave on high 2 minutes until butter is melted. Stir unto smooth. Pour into a buttered 1-1/2 quart dish and cool in fridge. This is VERY rich – a tall glass of cold milk is required for drinking!
Cranberry Orange Bread
From the kitchen of Eva Ingerson
Ingredients:
juice and grated peel of 1 orange
boiling water
2 tablespoons butter
1 cup sugar
1 egg
1 cup chopped fresh cranberries
1/2 cup chopped walnuts
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Directions:
Preparation:
Chop cranberries and walnuts. Juice & grate the orange. (This step is labor intensive, but worth it).
Put orange juice in a 1-cup measure. Add enough boiling water to orange juice to make ¾ cup. Add grated orange peel and butter; stir until butter is melted. Set aside.
In a mixing bowl, beat sugar and egg together; add orange mixture and stir until well blended. Add cranberries and nuts. Sift together flour, salt, baking soda and baking powder. Stir into egg and orange mixture. Pour batter into a greased 9x5x3-inch loaf pan. Bake at 325 degrees for about 1 hour, or until a toothpick inserted in center of loaf comes out clean. Cool on a rack and store overnight before serving.
Southwestern Cheese Appetizers
From Southern Living Magazine
Submitted by Michelle Blackmon
Ingredients:
½ C olive oil
½ C white wine vinegar
¼ fresh lime juice
½ (7.5 oz) jar roasted sweet red peppers, drained and diced
3 green onions, minced
3 T chopped fresh parsley
3T chopped fresh cilantro
1 t sugar
½ t salt
½ t fresh ground pepper
1 (8-oz) block sharp cheddar cheese
1 (8-oz) block Monterey Jack cheese with pepper, chilled
1 (8-oz) package cream cheese, chilled
Assorted crackers
Directions:
1.Whisk together first 3 ingredients until mixture is blended; stir in diced red peppers and next 6 ingredients. Set marinade aside.
2.Cut block of Cheddar cheese in half lengthwise. Cut halves
cross-wise into ¼-inch-thick slices. Repeat procedure with Monterey Jack cheese and cream cheese.
3.Arrange cheese slices alternately in a shallow baking dish, standing slices on edge. Pour marinade over cheeses. Cover and chill at least 8 hours. Transfer cheese to a serving place, and spoon marinade left in the baking dish over top. Serve with assorted crackers.
Buffalo Chicken Dip
Submitted by Trish Layne
3 chicken breasts (or 2 cans) cooked & shredded
2 8oz. pkg cream cheese
1 cup shredded cheddar cheese
1/2 cup Italian cheese mix, shredded
1/2 pkg dry ranch mix
2/3 cup sour cream
1/2 cup blue cheese dressing
1/2-2/3 cup buffalo sauce
Mix all ingredients and bake at 350* until bubbly.
Rolo Pretzel Bites
Submitted by Sandy Joseph
Rolo candy
mini pretzels (any shape)
pecan halves
Place pretzels on pan (use parchment paper). Top each with Rolo candy and place in a 225* oven for 4 minutes. Press pecan into candy. Place in refrigerator to cool.
