Hungarian Nut Rolls

 2 packages (1/4 oz each) active dry yeast

1/2 cup warm milk (110 to 115 degrees)

1/4 cup plus 2 Tbsp sugar

3/4 tsp salt

1 cup butter, softened

1 cup sour cream

3 large eggs, room temperature, lightly beaten 

6 to 6 1/2 cups all-purpose flour

Filling:

1 1/4 cups sugar

1/2 cup butter, cubed

 1 large egg

1/2 tsp ground cinnamon

4 1/2 cups ground walnuts

1 large apple, peeled and grated

 

Icing:

2 cups confectioners sugar

2 to 3 Tbsp milk

1.  In a large bowl, dissolve yeast in warm milk.  Add the sugar, salt, butter, sour cream, eggs and 3 cups flour.  Beat on medium speed until smooth, 3 minutes.  Stir in enough remaining flour to form a soft dough (dough will be sticky).

2.  Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes.  Place in a greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled, about 1 hour.

3.  Meanwhile, in a large saucepan, combine the sugar, butter, egg and cinnamon.  Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon.  Remove from the heat; gently stir in walnuts and apple.  Cool completely.

4.  Punch dough down.  Turn onto a lightly floured surface; divide into 4 portions.  Roll each into a 12x10 inch rectangle.  Spread filling to within 1/2 inch of edges.  Roll up jelly-roll style, starting with a long side; pinch seams to seal.  Place seam side down on greased baking sheets.  Cover and let rise until doubled, about 30 minutes.

5.  Bake at 350 degrees for 30-40 minutes or until lightly browned.  Remove from pans to wire racks to cool.  Combine icing ingredients; drizzle over loaves.

Makes: 4 loaves (12 slices each)

Christms Cranberry Punch

2 cups fresh or frozen cranberries

2 cups sugar

2 cups water

1/2 tsp ground cinnamon

1/4 tsp ground cloves

1 liter ginger ale, chilled

4 cups cold wataer

2 cups unsweetened pineapple juice, chilled

1 cup lemon juice

Optional: mint leaves and additional fresh or frozen cranberries 

1.  In a large saucepan combine the first 5 ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered, 4-6 minutes or until cranberries are softened.  Remove from heat;cool slightly.  Transfer to a blender; process until smooth.  If desired, strain through a fine-mesh strainer.  Pour into a 6 -cup ring mold.  Freeze until solid.

2.  Just before serving, wrap bottom of mold in a hot damp dishcloth; invert onto a baking sheet and lift off mold.  Place ice ring in punch bowl.  Gently stir in ginger ale, cold water, pineapple juice and lemon juice.  If desired, serve with mint leaves and additional cranberries.

Christmas Cranberry Mold Salad

 7 ribs celery, chopped small and peeled

2 oranges with skin, cut into fourths (chopped in a food processor)

2 pkg fresh cranberries (rough chopped in a food processor)

1 large can crushed pineapple, drain juice ( 28 oz or 1 lb?)

1 cup chopped pecans

1 cup sugar

1 cup boiling water

1 large lemon jello box

2 large raspberry jello boxes

In a large bowl add celery, chopped oranges, chopped cranberries, pineapple drained, pecans and sugar. On stove boil 1 cup water to a rolling boil. Add all the jello and mix.  Add to the bowl and stir together.  Place in a mold or a serving bowl leveled off flat.  Refrigerate to chill and set up.

Christmas Chex Mix

 

 3 cups Rice Chex cereal

3 cups Corn Chex cereal

3 cups Golden Grahams cereal

1 cup sliced or diced almonds

1 1/2 cups sweetened, shredded coconut

1 cup granulated sugar

1 cup light-corn syrup

3/4 cup butter

1 tsp vanilla extract

1/2 tsp almond extract

 

1.  Put all cereals, almonds, and coconut in a mixing bowl and keep to the side.

2.  In a saucepan bring to a boil: sugar, corn syrup, and butter.  Once boiled, simmer for 2 minutes (mixture will thicken).

3.  Take off heat, add vanilla and almond extracts.  Pour over cereal mixture and toss to evenly coat.  Be careful, syrup will be very hot!

4.  Store in airtight container 

Recipe:  from thedomesticboss

Nikki's Sugar Cookies

 1 cup butter shortening

2 cups sugar

3 eggs

1 cup sour cream

1 tsp baking soda

1 tsp baking powder

1 tsp vanilla

1/4 tsp salt

 

Mix ingredients.  Add enough flour to make a soft dough (not too much!) Refridgerate 1 hour and bake at 350 degrees for 5-8 minutes. Yum!

 

Sugar Cookie Frosting

 3/4 bag powdered sugar

1 cap almond flavor

1 cap coconut flavor

milk

Crisco or butter

food coloring of choice 

Mix sugar and enough milk to make spreadable.  Add large spoonful of Crisco and flavorings.

Recipe: Whiting family

Creamy Hot Cocoa

 Prep:  2 minutes   Cook:  5 minutes   Total:  7 minutes

Servings 4

1/3 cup unsweetened cocoa powder

3/4 cup white sugar

1 pinch salt

1/3 cup boiling water

3 1/2 cups milk

3/4 tsp vanilla extract

1/2 cup half and half cream

Combine the cocoa, sugar and pinch of salt in a saucepan.  Blend in the boiling water.  Bring this mixture to an easy boil while you stir.  Simmer and stir for about 2 minutes.  Watch that it doesn't scorch.  Stir in 3 1/2 cups of milk and heat until very hot, but do not boil!  Remove from heat and add vanilla.  Divide between 4 mugs.  Add the cream to the mugs of cocoa to cool it to drinking temperature.

Christmas Crack

 3 cups Rice Chex cereal

3 cups Corn Chex cereal

3 cups Golden Grahams cereal

1 cup sliced or diced almonds

1 1/2 cups sweetened, shredded coconut

1 cup granulated sugar

1 cup light-corn syrup

3/4 cup butter

1 tsp vanilla extract

1/2 tsp almond extract

 

1.  Put all cereals, almonds, and coconut in a mixing bowl and keep to the side.

2.  In a saucepan bring to a boil: sugar, corn syrup, and butter.  Once boiled, simmer for 2 minutes (mixture will thicken).

3.  Take off heat, add vanilla and almond extracts.  Pour over cereal mixture and toss to evenly coat.  Be careful, syrup will be very hot!

4.  Store in airtight container 

Recipe:  from thedomesticboss

Roasted Turkey

Turkey

2 sticks of butter, softened

salt and pepper

olive oil (so the butter doesn't burn)

zest and juice of 2 lemons

3 cloves of garlic, minced

parsley, handful

onion, cut in half

1 lemon, cut in half

bay leaves or parsley

6 slices of bacon

In a large bowl mix together butter, salt and pepper, olive oil, zest and juice of 2 lemons, 3 cloves of garlic minced and a handful of parsley. Set aside. In the cavity of the turkey season with salt and pepper, place in onion, lemon and bay leaves or parsley. Loosen the skin on the front and back of the turkey. Take a hanful of butter mixture and roll into a ball. Stick it underneath the skin and pull down to cover both sides, front and back of the turkey. The rest spread all over the outside of the turkey on the top, legs and wings. Put in a roasting pan and sprinkle the top of the turkey with olive oil. Bake in oven at 220 degrees for 10 minutes. Will start to brown. Baste the juice on top of the turkey and place the bacon slices on top of the turkey. Put back in the oven. Turn down to 180 degrees for 2 1/2 hours. Check to see if its done when you put a knife into the thigh and the juices are clear. Take the turkey out of pan and rest on a platter for 2 ½ hours. The same amount of time it cooks for.

Turkey Gravy

cooked bacon, onion and lemon, cut up in small pieces

rosemary sprig

3 sm chopped tomatoes

little bits of turkey

apple cider vinegar

juices from turkey

chicken stock

crushed walnuts

Put turkey on a platter to rest. Keep the drippings in the pan and add the chopped up bacon, onion and lemon. Heat the pan on the stove. Add rosemary and tomatoes. Take off some bits of turkey (the unused bits) and add to the pan. Mix together and get to a small boil. Add some apple cider and the juices from the resting turkey. Boil and mash with a potato masher. After it reduces some add some chicken stock. Sieve the gravy with a strainer. In the bottom of a gravy dish place the crushed walnuts and add the gravy on top. The hot gravy will heat up the turkey. Serve!

Recipe from Gordon Ramsay

Biscuit Balls

2 lbs breakfast sausage (Jimmy Dean)

4 cups freshly shredded cheddar cheese, sharp or medium

1 ½ cups baking mix, Bisquick

Preheat oven to 375 degrees.

Break up sausage in a bowl, add the cheese. This has to be freshly grated or it will not work (no bag shred here) Mix well. Add baking mix carefully to incorporate abut not over worked. Form into balls and bake on a lined cookie sheet. Bake 20-30 minutes depending on the size of the ball.

Breakfast Casserole

Ingredients

• 1 pound ground turkey breakfast sausage
• 1 (8 ounce) can refrigerated reduced-fat crescent roll dough
• 5 eggs, lightly beaten
• 1 cup shredded Cheddar cheese
• 1 cup shredded mozzarella cheese
• 2/3 cup milk

• 2/3 red bell pepper, chopped
• 1/2 cup chopped fresh spinach
• 1 scallion, chopped
• 1 tablespoon minced parsley
• salt and ground black pepper to taste

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
2. Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
3. Unroll crescent roll dough and spread evenly over the bottom of the prepared baking dish.
4. Bake in the preheated oven for 10 minutes.
5. Mix sausage and eggs together in a bowl. Add Cheddar cheese, mozzarella cheese, milk, red bell pepper, spinach, scallion, parsley, salt, and pepper, stirring well after each addition. Pour egg mixture over the baked crescent rolls.
6. Bake in the oven until eggs are set, 25 to 30 minutes.

Santa Sugar Cookies

Serves: 40 Prep Time: 50 minutes Cook Time: 9 minutes

Cookies:

1 cup butter (softened)

1 ¼ cups sugar

2 eggs

1 tsp baking powder

1 ½ tsp vanilla

1 tsp baking soda

½ tsp salt

½ sour cream

4 cups flour

Frosting:

1/2 cup butter (softened)

3 Tbsp shortening

1 tsp vanilla

2 ½ – 3 cups powdered sugar (depending on how thick you like it)

1 Tbsp milk

Santa Decorations:

½ cup red sugar crystals (for hat)

½ cup chocolate chips (eyes)

48 cinnamon red hots candies (nose)

48 mini marshmallows (for hat)

1 cup shredded coconut (beard)

Cookies:

1. Mix butter, sugar, and eggs until well blended.
2. Add baking powder, vanilla, baking soda, salt, and sour cream and stir well.
3. Add flour and gently combine. If too sticky, add just a little more flour and refrigerate for about 30 minutes.
4. Roll out dough on a floured surface and cut with a circle cookie cutter ( I used a 2 ¾ – 3 inch diameter circle cookie cutter).
5. Bake at 350 degrees for about 9 minutes (you don't want to overcook them!)

Frosting:

6. Combine all ingredients and mix well. If it's too thin, add more powdered sugar and if it's too thick, add a little more milk.

Assembly Instructions:

7. Frost the cookie and immediately after add the sprinkles to the top third of the cookie with red sugar crystals (we held the edge of a little bowl to cover the rest of the cookie while we sprinkled the crystals on and it gave the hat a rounded edge).
8. Next, sprinkle the bottom third of the cookie with coconut (and come a little up each edge too meet the hat to make Santa's beard. If your frosting dried quickly, you can put a drop of water on your finger and spread it on the frosting- the coconut should stick perfectly after that.
9. Place a marshmallow on the end of the hat, the chocolate ships for the eyes, and the red hot for Santa's nose.

Potato and Cheese Pierogi

Prep Time: 1 hour Cook Time: 15 minutes Total Time: 1 hour 15 minutes

Dough:

3 ½ cups all-purpose flour, plus more for dusting

3 large eggs

2 Tbsp sour cream

¾ cup water

Filling:

2 cups mashed potatoes

½ tsp garlic powder

½ tsp onion powder

½ tsp salt

¼ tsp black pepper

1 cup grated cheddar cheese

For Serving:

½ cup butter

¼ cup sour cream

minced chives

1. In a large mixing bowl making the dough by combining flour, eggs, sour cream and water. Slowly beat in the eggs until dough is well combined. Turn the dough out onto a clean, lightly floured surface. Knead 3 to 5 minutes. Wrap in plastic wrap and rest 30 minutes.
2. In another large mixing bowl, stir together mashed potatoes, garlic powder, onion powder, salt, pepper, and cheese.
3. Bring a large pot of salted water to a boil. Meanwhile, pinch of Tbsp sized pieces of dough and roll into about three dozen balls. Roll each ball out on a lightly floured surface into a 3 ½ to 5 inch circle. Cover with a damp towel or paper towel to prevent them from drying out.
4. Place a heaping Tbsp of potato filling into the center of each circle. Fold in half, pinching the sides shut with your fingers, or gently with a fork to seal. Working in small batches, boil in salted water 2 to 3 minutes, until they float. Remove and transfer to a paper towel lined plate to drain.
5. Melt ½ cup butter in a large skillet and saute pierogi until lightly browned. Serve hot topped with sour cream and garnish with chives.

Cheesy Sausage and Croissant Casserole

Active Time: 20 minutes Chill Time: 8 hours Total Time: 9 hours 15 mins

1 lb hot ground pork sausage (such as Jimmy Dean)

1 ¼ cups (5 oz) shredded Parmesan cheese

1 tsp table salt

6 green onions, sliced

1 (13.22 oz) package mini croissants (about 24), torn

vegetable cooking spray

3 cups milk

1 cup heavy cream

5 large eggs, lightly beaten

2 cups shredded Gruyere cheese (about 8 oz)

1. Cook sausage about 8 minutes in a skillet over medium-high heat, stirring to crumble. Toss together sausage, Parmesan cheese, and next 3 ingredients; arrange mixture in a 13x9 inch baking dish coated with cooking spray.
2. Whisk together milk and next 2 ingredients; pour over the sausage mixture. Cover and chill dish for 8 hours.
3. Preheat oven to 350 degrees. Uncover casserole, and sprinkle with Gruyere cheese. Bake 45 minutes or until golden. Let stand 10 minutes.

Shrimp Appetizer Platter

1 (8 oz) package cream cheese, softened

½ cup sour cream

¼ cup mayonnaise

8 oz small cooked shrimp

1 cup seafood cocktail sauce

2 cups shredded mozzarella cheese

1 red pepper, chopped

3 green onions, chopped

1 large tomato, diced

crackers

Combine cream cheese, sour cream, and mayonnaise. Spread on a 12-inch plate. Scatter shrimp on top. Cover with cocktail sauce, then add a layer of shredded mozzarella cheese. Sprinkle with red peppers, green onions, and tomatoes. Cover with plastic wrap and chill. Serve with crackers.

Serves 12

Green Beans with Candied Pecans

Serves: 8 Prep Time: 10 minutes Cook Time: 10 minutes

2 lbs fresh green beans (trimmed)

1 cup chopped pecans

¼ cup brown sugar

2 Tbsp butter

salt and pepper, to taste

1. Place green beans in a large pan of boiling water.
2. Place a colander in a large bowl of ice water; set aside.
3. Cook beans for 5 minutes and transfer to colander in ice water to stop cooking then drain well.
4. Place pecans and brown sugar in a frying pan over medium-high heat.
5. Stir continually until the sugar is completely melted and pecans are evenly coated in melted sugar.
6. Spread in an even layer on waxed paper until cool. Break apart into smaller pieces if necessary.
7. Melt butter in a large pan over medium heat, add beans and saute until heated through.
8. Season with salt and pepper.
9. Place beans in a serving dish and top with candied pecans.
10. Serve immediately.

Recipe from:  Six Sisters

Roasted Honey Cinnamon Butternut Squash

Serves: 5 Prep Time: 10 minutes Cook Time: 40 minutes

1 butternut squash (peeled, seeds removed, and cubed)

2 Tbsp olive oil

3 Tbsp honey

½ – 1 tsp cinnamon (depending on how much you want)

salt and pepper, to taste

1. Preheat oven to 425 degrees.
2. Spray a large baking sheet with non-stick cooking spray and set aside (I also lined my baking sheet with aluminum foil for easy clean up).
3. In a large bowl, toss squash with olive oil, honey, and cinnamon until all pieces of squash are lightly coated.
4. Spread squash in a single layer on the baking sheet (if you nee to use two sheets to make sure they are all in a single layer, please do that- if there is any overlap, the squash will steam instead of roast and we are going for that caramelized outside).
5. Roast in pre-heated oven for about 40 minutes or until squash reaches desired tenderness.
6. Top with salt and pepper and serve.
   
   Recipe from:  Six Sisters

Sweet Potato Casserole

Sweet Potato Casserole

Serves: 8 Prep Time: 30 minutes Cook Time: 30 minutes

Sweet Potato Mixture:

6 sweet potatoes (peeled and cubed)

¾ cup sugar

½ tsp salt

1 tsp vanilla extract

2 eggs (beaten)

¼ cup butter (melted)

Topping:

1 cup brown sugar

1/3 cup flour

1/3 cup chopped pecans

3 Tbsp butter (melted)

1. Preheat oven to 350 degrees.
2. Peel and cube sweet potatoes and place in a large pot. Fill with water until potatoes are completely submerged.
3. Bring to a boil and boil for 20-30 minutes or until sweet potatoes are tender. Drain water.
4. Add sugar, salt, vanilla, eggs and butter to the pot of drained sweet potatoes.
5. Mash potatoes by hand or use a hand mixer to beat until well combined and almost smooth.
6. Pour mixture into a greased 9x13-inch baking dish.
7. In a small bowl, combine brown sugar, flour, pecans and butter to make topping.
8. Sprinkle topping on top of sweet potato mixture.
9. Bake for 30 minutes or until topping is golden brown and sweet potatoes are heated through completely.
   
   
   Recipe from: Six Sisters

Applesauce Pork Tenderloin

Serves: 6   Prep Time: 15 minutes   Cook Time: 1 hour 25 minutes

1 (2 lb) pork tenderloin

1/2 tsp salt

¼ tsp pepper

2 Tbsp vegetable oil

1 cup applesauce

¼ cup light brown sugar

3 Tbsp Dijon mustard

2 Tbsp honey

2 sprigs fresh rosemary (roughly chopped)

1. Preheat oven to 350 degrees.
2. Sprinkle pork with salt and pepper.
3. In a large skillet, heat vegetable oil over medium-high heat.
4. Brown roast on all sides in skillet.
5. Place roast in a shallow roasting pan.
6. Combine applesauce, brown sugar, mustard, and honey and spread over roast.
7. Top with rosemary and bake uncovered for 1 to 1 ¼ hours or until cooked through.
   
   Recipe from:  Six Sisters

Ground Turkey Sausage Lasagna Soup

Serves: 6 Prep Time: 20 minutes Cook Time: 20 minutes

1 onion (diced)

2 tsp minced garlic

1 lb ground turkey

6 cups chicken broth

2 (15 oz) cans petite diced tomatoes (do not drain)

1 (6 oz) can tomato paste

1 tsp oregano

½ tsp Italian seasoning

3 Tbsp fresh basil (chopped)

8 whole wheat lasagna noodles (uncooked and broken into bite-sized pieces)

1 zucchini (diced)

½ cup shredded Parmesan cheese

salt and pepper, to taste

1. In a large stock pot, add onion, garlic and turkey; cook until turkey is browned. Drain grease.
2. Add in chicken broth, tomatoes, tomato paste, oregano, Italian seasoning, and basil.
3. Mix will and bring to a boil.
4. Add in broken noodles and zucchini and cook for 8-10 minutes or until noodles are tender.
5. Stir in Parmesan cheese and add salt and pepper to taste.
   
   Recipe from:  Six Sisters

Slow Cooker Honey Baked Ham

Serves: 8-10 Prep Time: 15 minutes Cook time: 6 hours

1 (7-10 pound) cooked, spiral cut ham

2 Tbsp Dijon mustard

½ cup brown sugar

½ cup honey

¼ tsp nutmeg

½ tsp cinnamon

For the gravy:

2 Tbsp cornstarch

2 Tbsp water

1. Spray slow cooker with nonstick cooking spray.
2. Place ham, flat side down, in the slow cooker.
3. Pour 1/3 cup water around the sides and bottom of the ham.
4. In a saucepan over medium heat, combine brown sugar, honey, nutmeg and cinnamon. Whisk constantly and cook for 2-5 minutes, or until sugar dissolves.
5. Pour glaze over ham in the slow cooker.
6. Cover and cook on low for 6 hours.
7. When ham is done cooking, remove it from the slow cooker and cut into slices.
8. Pour the ham drippings though a strainer and into a medium saucepan.
9. Whisk together 2 Tbsp cornstarch and 2 Tbsp of water then whisk into drippings over medium-high heat.
10. Continue cooking and whisking until gravy comes to a boil and reaches desired thickness.
11. Serve gravy with ham.
    
    Recipe from:  Six Sisters