Favorite Holiday Recipe

[3doxies]

With the Thanksgiving and Christmas holidays fast approaching, I thought it would be neat if everyone posted at least one of their favorite holiday recipes. I am always looking for new ideas, although my mom always "assigned" me to bring my Hash Brown Casserole recipe (which is also one of Kari's favorite dishes). :)

[Tucker's Mom]

Neat idea - I think that everyone likes looking at new recipes - especially at Holiday time. On my next trip down to the kitchen, I'll have to grab my recipe box.

[tpatrick]

This one is so easy...everyone always wants me to have this all the time....
VEGGIE BARS
2 pkgs.crescent rolls
3/4 cup mayo
1 (8oz.) pkg. cream cheese
4 tablespoons sour cream
1 pkg. hidden valley ranch dressing (powder kind)
1/2 cup tomatoes (chopped small)
1/2 cup cauliflour (chopped small)
1/2 cup onion (chopped small)
1/2 cup carrots (chopped small)
1/2 cup broccoli (chopped small)
1/2 cup gren pepper (chopped small)
1/2 cup shredded cheese
( YOU CAN USE ANY VEGGIE YOU LIKE, YOU DON'T HAVE TO USE THESE)
Spread rolls on medium to large cookie sheet. Pinch together. Bake as directed on package. Chill. Mix, mayo-cream cheese-sour cream and hidden valley ranch. Spread over baked, chilled rolls. Chill again. Mix chopped veggies. Spread over mixture. Chill1/2 hour or less./ Cut into small squares.
Serve as finger food.

[HawaiiDoxieLover]

This vegetarian is really really getting hungry now!:D

[FourOrchards]

I don't usually cook very much so I'll have to think on that one. I'm sure I can come up with somthing.
Is the hasbrown cassarole recipe the one with sour cream, cream of chicken soup, and cheese? I have made that one a few time too.
I always remembered my grandma making the lime jello with the shaved carrot. :yuck: Anyone ever have that one for the holidays?

[tpatrick]

Heres another easy one.... you don't even have to like peas to like this!
I hope you will try it...

PEA SALAD
2 cans french style green beans
1 can tiny english peas
1 stalk of celery ( i don't use celery) chopped small
1 medium onion chopped small
1 small green pepper chopped small
1 small jar pimentos chopped
1 small can of shoe peg corn (white)
DRESSING:
1tablespoon salt
3/4 cup sugar
1/4 cup wesson oil
1 tablespoon water
1/2 cup vinager

Mix vegetables and marinate in dressing overnite.
Stir several times after placing in refrigerator.
Drain well, about 1 hour before serving.:D

[3doxies]

Is the hasbrown cassarole recipe the one with sour cream, cream of chicken soup, and cheese?

Yes, it is. I got it out of a church cookbook. I've made it so much, I have it memorized. :) I'll type it out tomorrow and post it.

[HawaiiDoxieLover]

I say we all go over to Karen's house for dinner!:D

[3doxies]

Tammy, thanks for sharing. I've had both of those before, but didn't have the recipe for veggie bars. I added that one to my recipe file.

[HawaiiDoxieLover]

Though I may be a little late. :rofl: :sofunny:

[3doxies]

I say we all go over to Karen's house for dinner!

Only if you'll fly me to your house afterwards. :) I think I'm making everyone hungry. LOL

Kari is on her way to Kroger's right now to buy the ingredients for the Baked Potato Soup.

[HawaiiDoxieLover]

Kari is on her way to Kroger's right now to buy the ingredients for the Baked Potato Soup.

Isn't she such a good kid?:D LOL! She's lucky-a chef for a Mom and a nice fiancee too!

[SirOliversMom]

With the holidays coming this thread is a great idea! We're always looking to add something new to the table.

This vegetable casserole dish has been a family favorite for years. And even if you don't like rutabegas believe me you will eat this.

Boil together:

2lb bag of carrots
1 rutabega

Mash with a little butter or margarine and salt/pepper to taste

Put the mashed mixture in a lasagna sized casserole dish

Cut up a medium package of velveeta cheese in 1 inch cubes
Poke the cheese cubes throughout the mashed carrots and rutabega
Crush three cups of plain potato chips and spread over the mixture (optional)

Bake at 350 for about 20 minutes until all the cheese has melted and serve.

[zoeysmom]

Easy Brunch always a hit.

Breakfast Casserole ( Strata )


8 slices bread, crusts trimmed
2 lbs link sausage, cooked and drained
1 TB vegetable oil
1 onion, sliced
8 oz mushrooms,sliced
5 eggs, beaten to blend
1 cup milk
1 10.75 oz can cream of mushroom soup
1 cup shredded sharp cheddar cheese



1 Butter 9 X 13 ovenproof casserole. Line bottom with bread.
2 Arrange sausages on top. Heat oil in medium skillet over medium heat. Add onion and stir until translucent, about 2 minutes. Add mushrooms and saute until limp, about 5 minutes.
3 Sprinkle onion mixture over sausages,
4 Whisk eggs, milk and soup.
5 Pour over onion mixture. Top with shredded cheese.
6 Cover and refrigerate overnight.
7 Preheat oven to 350° Bake casserole, uncovered, until heated through, about 40 minutes.


I'm the appetizer queen.... a couple of the most requested
Hot Artichoke Dip

Simple, tried and true. May be served after warming in a hollowed out sourdough bowl, or may be warmed in dish and served from there.


1 can Artichoke hearts
1 jar Mayonnaise (small)
1 tbs Lemon Juice (or to taste)
Tabasco or Jalapeno or Green Chiles to taste
dash garlic powder or granules ( I'll use about 3 cloves, I like garlic)
1 cup Parmesan cheese
salt to taste (add last - depends on how much lemon juice you use)



1 Mix together all ingredients except artichoke hearts in food processor. Process until well mixed
2 Drain and add Artichoke hearts and process until desired consistency. They puree quickly - if you like a little chunky consistency pulse just a couple of times.
3 Heat in microwave in glass bowl, or in oven at 350° for 20 - 30 minutes or until warm and Parmesan cheese has melted. Serve with warm baguette slices.

At my Costco I can get a huge jar of Artichoke heart for the price of 2 small cans. That lets me make a double batch for less expense.

Goat Cheese Torta ( Torte ) with Pesto and Sun-Dried Tomatoes

Tried and True - everyone asks for the recipe. Decorate with fresh herbs, such as branches of thyme, oregano, rosemary, parsley, and sliced baguettes.


6 oz goat cheese
6 oz cream cheese
Garlic, peeled, smushed, and chopped (adjust based on amount of garlic in pestos)
1/2 cup fresh pesto (recipe follows)
1/2 cup sun dried tomato pesto (recipe follows)
Pesto bought or your favorite recipe.
3 cloves garlic
1 bunch basil
1 bunch parsley
1/2 cup parmesan cheese
virgin olive oil to consistency of thick paste
kosher salt
1/3 cup pine nuts
Sun dried Tomato Pesto
3 cloves garlic
1/3 cup oil packed sun dried tomatoes (drained - reserve incase you need to add a bit of oil back)
1/3 cup Parmesan cheese



1 Mix goat cheese and cream cheese, add the garlic(if desired). Check the taste. Add salt and black pepper if you want.
2 Make pesto and sun dried tomato pesto.
3 Line a small glass bowl (about 2 - 3 cups) with plastic wrap. Put about 1/3 of the goat cheese mix into the bowl. Top this with the pesto. Put another 1/3 of the goat cheese mix on top of this. Put the sun-dried tomatoes on this. Top with the rest of the cheese. Put plastic wrap over the top of this. Refrigerate for at least 2 hours, and up to four days.
4 To serve, invert bowl on a serving dish. Carefully remove the plastic wrap. Decorate with herbaceous materials.
5 Serve with baguettes. Keep out of the way of the devouring mob. Supposed to serve up to 20 - 25.

[Orchid Crazy]

How's about something simple but yummy? I never made homemade cranberry sauce till next year, now I'll never go back to canned.

Cranberry Sauce:
1 bag cranberries
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water
1/2 cup orange juice
slices of fresh orange rind

Mix it up, boil it for about 20 mins, cranberies will pop and it will thicken up a bit. Let it cool and it will thicken up more. Leave the orange rind in for garnish. You can put all orange juice if you prefer. Cool if you serve it in hallowed out oranges (got that idea online!) or just throw it in a bowl. It won't last long anyway. PS: My neighbor throws in a bit of alcohol with hers, haven't tried it that way.

[Bobbiesmom]

Thank you Sandy for posting the Cranberry Sauce recipe...Simple & yummy are right up my alley!

One of my fave holiday dishes is cornbread stuffing...With gravy. I'll have to post the recipe later tonight...It's not simple, but it is so yummy that I'm willing to make that effort! :D

[beausmom1]

You got hashbrown caserole? I got stuffing! My family doesn't trust me to cook anything big yet I don't think...my grandmother is the best Italian cook in the world, and I won't even sort of measure up anytime soon...so I'm going to make this appetizer that is so easy (can't mess it up) and delicious, it is sure to impress them and get me something better on the menu next year, lol. I give you the Italian seal of approval---you will LOVE these appetizers, they melt in your mouth:

Mediterranean Pin Wheels:

2 8oz cans crescent dinner rolls
8 oz crumbled feta cheese (B1G1 at Price Chopper right now)
2 TBL Olive Oil
1 lb hard salami
1 tsp pepper
3/4 cup chopped fresh basil

Heat oven to 375. Spray cookie sheets with cooking spray. Seperate dough into 8 rectangles (2 triangles put together); place on lightly floured surface. Firmly press perforations to seal. Press or roll each to form 8 x 5 rectangle. Arrange 1/8 of salami slices evenly over each rectangle. (Just lay them flat to fill up the rectangle, don't put them on top of eachother unless overlapping just a little) In small bowl, stir together cheese, pepper, and oil. Sprinkle with basil. Starting at short side of each rectangle, roll up; seal along edges. With serrated knife (or big regular knife, haha), cut each roll into 5 slices. Place cut side up on cookie sheets. Bake 15-20 minutes until golden brown. Serve warm.

Try them! :D