Favorite Holiday Recipes

[Esther]

Post your favorite holiday recipes here. The holidays will be here before you know it.

[The Mrs]

I made Hot Spiced Apple Cider yesterday for a potluck we had at work.

1/2 gallon Apple Cider
1 cup Orange Juice
12 whole Cloves
3 sticks of Cinnamon

It was quite yummy!

[Esther]

Originally Posted by The Mrs

I made Hot Spiced Apple Cider yesterday for a potluck we had at work.

1/2 gallon Apple Cider
1 cup Orange Juice
12 whole Cloves
3 sticks of Cinnamon

It was quite yummy!

That sounds good.

[Joie]

Yummmmmmy for our family Thanksgiving 2008!! Not quite as much mint for us!

GRILLED SWEET POTATO AND MANGO SALAD

The following is an excerpt from the book Grill! by Pippa Cuthbert & Lindsay Cameron Wilson.

A sweet, succulent and refreshing salad.


1 sweet potato, peeled
1 large mango, skin removed


For the dressing:

3 Tbsp olive oil
4 Tbsp fresh mint, chopped
Juice of 1 lime
1 tsp grated lime rind
1 Tbsp rice wine vinegar
½ tsp extra-fine sugar
Sea salt and pepper, to taste
-
1 head Bibb or Boston (round) lettuce
½ cup (10g) fresh mint

Preheat the grill or grill pan to medium.
Chop both the sweet potato and mango flesh into long wedges, about ¾-in (2cm) wide, ½-in (1 cm) thick. Place in separate dishes.

Combine the dressing ingredients in a small bowl and pour half over the mango and potato.

With tongs in hand, arrange sweet potato wedges directly over the grill and leave for 6-8 minutes, until grill marks appear and the bottom sides begin to soften. Turn and grill the other side for a further 6 minutes. While the other sides are cooking, arrange the mango wedges directly on the grill. Grill for about 2-3 minutes on each side. Transfer all the wedges to a cutting board and cut into cubes. Place them in a bowl and toss with the remaining dressing.

Arrange lettuce leaves on salad plates. Scatter the sweet potato and mango over the lettuce and add a sprinkling of sea salt and finely sliced mint.

Serves 4-6.

[Blubayou]

I was just looking through magazines for new recipes. I found several that I will post. I have not tried these but they look great!

[Blubayou]

This one looked interesting and good. From Kraft foods

Candied Apple Pie Cheesecake

1 cup crushed NABISCO Ginger Snaps
3 Tbsp. butter, melted
1/2 cup plus 2 Tbsp. sugar, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 tsp. vanilla
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 eggs
1 cup apple pie filling, divided
1/2 cup PLANTERS Walnut Pieces, divided
1/2 cup toffee bits, divided
Make It


HEAT oven to 325°F. Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom and up side of 9-inch pie plate.

BEAT cream cheese, 1/2 cup sugar and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating just until blended after each. Stir in 1/2 each pie filling, nuts and toffee. Pour into crust.

BAKE 35 min. or until center is almost set. Cool. Refrigerate 4 hours. Top with remaining pie filling, nuts and toffee before serving.

[Blubayou]

Another from Kraft Foods- I thought it was cute making this in muffin tins.

Cranberry-Pineapple Minis

1 can (20 oz.) DOLE Crushed Pineapple, in juice
2 pkg. (3 oz. each) JELL-O Raspberry Flavor Gelatin
1 can (16 oz.) whole berry cranberry sauce
2/3 cup PLANTERS Walnut Pieces
1 DOLE Apple, chopped

DRAIN pineapple, reserving juice. Add enough water to juice to measure 2-1/2 cups; pour into saucepan. Bring to boil. Pour over gelatin mixes in large bowl; stir 2 min. until completely dissolved.

STIR in pineapple, cranberry sauce, nuts and apple. Spoon into 24 paper-lined 2-1/2-inch muffin cups.

REFRIGERATE 2-1/2 hours or until firm. Remove liners.

[Blubayou]

Chocolate-Peanut Butter Mallow Bars
Kraft Foods again

1 pkg. (2-layer size) devil's food cake mix
1/2 cup (1 stick) butter, melted
2/3 cup milk, divided
3/4 cup creamy peanut butter
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1/2 cup PLANTERS Salted Peanuts
6 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped

HEAT oven to 350°F. Mix dry cake mix, butter and 1/3 cup milk until blended; press 2/3 onto bottom of 13x9-inch pan. Bake 12 to 14 min. or until center is almost set; cool 3 min. Meanwhile, mix peanut butter and remaining milk.

SPREAD peanut butter mixture onto crust; top with small spoonfuls of the marshmallow creme and remaining cake mixture. Sprinkle with nuts and chocolate; press gently into cake mixture.

BAKE 18 min. or just until center is set. Cool completely before cutting into bars.

[Joie]

Easy BLUEBERRY CRISP

4 c. blueberries, washed or other fruit
1 tbsp. lemon juice
1/3 c. granulated sugar
1/3 c. flour
1/3 c. packed brown sugar
1/2 tsp. ground cinnamon
3/4 c. quick cooking rolled oats
4 tbsp. soft butter

Arrange blueberries in deep greased baking dish. Sprinkle with lemon juice and granulated sugar.
In separate bowl, combine flour, brown sugar, cinnamon and oats. Cut in butter until mixture is evenly blended and crumbly. Spread mixture on berries and bake at 375 degrees 40-45 minutes. Serve warm.

Makes 5-6 servings.

[Blubayou]

From Southern Living


Cranberry-Orange Tea Bread Muffins

1/2 cup chopped pecans
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 (12-oz.) package fresh cranberries (about 2 cups)
1 cup sugar
1/4 cup butter, softened
1 large egg, lightly beaten
3/4 cup orange juice
24 aluminum foil miniature baking cups
Vegetable cooking spray

. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring occasionally.

2. Whisk together flour, baking powder, and salt.

3. Pulse cranberries and sugar in a food processor 3 to 4 times or just until chopped.

4. Beat butter at medium speed with an electric mixer until creamy. Add egg, beating until well blended. Gradually add flour mixture alternately with orange juice, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in cranberry mixture and pecans.

5. Place baking cups in miniature muffin pans; coat with cooking spray. Spoon batter into baking cups, filling completely.

6. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes clean. Remove from pans to a wire rack; spoon Orange-Cream Cheese Glaze over warm muffins. Garnish with Candied Kumquat Slices, if desired.

Note: To make ahead, place unglazed muffins in a heavy-duty zip-top plastic freezer bag; freeze up to two months. Let thaw at room temperature before glazing.