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Holiday Recipes

Company Casserole 4 Chili Egg Puff 5

Crème Brule French Toast 6

Rice Pudding 7

Persian Jeweled Rice 8

Mashed Potato Balls 10

Watergate Salad 11

French Toast Bake 12

Bordeaux Chocolates 13

Fruit Jewels (Christmas Cookies) 14

Snickerdoodles 15

Chocolate Chip Meringue Kisses 16

Baked Brie 17

Fifi’s Greek Spinach Pie 18

Chocolate Chip Pumpkin Cookies 19

Funfetti Shortbread Bites 20

Breakfast Dish 21

Double Layer Pumpkin Pie 22

Quick Red Velvet Cake 23

Sweet & Sour Cabbage 24

Cheese Borek 26 3 Company Casserole Submitted by Pat Supko

 1 (8oz) package noodles

 1 Tbsp butter or margarine

 1 lb. ground beef (chuck)

 2 (8oz) cans tomato sauce

 1 cup cottage cheese (small curd)

 1 (8oz) package cream cheese, softened

 1/4 cup sour cream (optional: substitute 1 cup sour cream instead of cream cheese)

 1/3 cup minced green onion

 1 Tbsp (or more) green pepper

 2 Tbsp butter or margarine OR 1/2 cup grated cheese

Cook noodles according to package directions, drain. Sauté ground meat in 1 Tbsp butter, stirring together until meat has lost red color. Stir in tomato sauce; remove from heat (1/2 tsp salt optional).

Combine cottage cheese with next 4 ingredients. Spread half of noodles in a 2-quart casserole. Cover with half cheese mixture. Add half of the meat. Add the remaining cheese, noodles, and meat. Top with grated cheese or drizzle with melted butter. Bake at 375 F for 30 minutes or refrigerate, then bake 45 minutes.

4 Chili Egg Puff Submitted by Colleen Schulze Serves 12-13 people  10 eggs, well beaten

 ½ cup flour

 1-teaspoon baking powder

 ½ teaspoon salt

 2 cups small curd cottage cheese

 1 pound shredded Jack cheese

 ½ cup melted margarine ( I use butter)

 1 – 7 ounce can diced green chilies

 May add green onion

Sift together flour, baking powder and salt. Mix with all other ingredients.

Pour inter buttered 9”x13” glass baking dish. Bake 35 minutes in 350F degree oven. Can be mixed together a day ahead.

Also delicious to add your favorite sautéed vegetables, mushrooms, etc.

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Crème Brule French Toast Recipe originated from Sandy Nideffer Submitted by Colleen Schulze Serves 6  1 stick unsalted butter

 1 cup packed brown sugar

 2 tablespoons corn syrup

 1 8-9” round country-style loaf or baguette (I used challah.)

 5 large eggs

 1 1/2 cups half and half

 1-teaspoon vanilla extract

 1-teaspoon Grand Marnier, or other orange flavored liqueur

 ¼ teaspoon salt Melt butter with brown sugar and corn syrup in a small heavy saucepan over moderate heat, stirring until smooth. Pour evenly into a 13x9 inch baking dish. Cut six 1-inch thick slices from center portion of bread and arrange to fit in baking dish. Whisk together eggs, half and half, vanilla, Grand Marnier and salt until very well combined, and pour evenly over bread. Refrigerate, covered, for at least 8 hours (up to 24 hours). Remove from refrigerator and bring to room temperature (one hour is fine). Preheat oven to 350*F. Bake on middle rack, until toast is puffed and edges are pale golden, about 35-40 minutes. With a spatula, transfer French toast to plates, turning slices over syrup side up. Enjoy! 6

Rice Pudding Submitted by Marilyn van Leeuwen There are a couple ways to make this. This recipe is originally Scandinavian, so it is usually made with more custard and less rice. Depending on how many people are being served, it is possible to increase the recipe, but the basic size I use serves about 6.

 4 eggs

 4 cups milk/ I use low or nonfat but you can also use Lactaid, or whole milk.

 1 cup sugar (I've cut down the sugar to 3/4 cup)

 1 Tsp. Vanilla

 Rice up to 1 cup. ( Cooked) I like it with a whole cup of rice, but if you like it with more custard, 1/2 cup works.

Blend eggs milk, and sugar together. Use a 2-3-quart baking dish, and pour the egg mixture into it. Add in the cooked rice and distribute it through the egg mixture. Put little pats of butter on top and sprinkle with cinnamon over the top. Bake at 350 degrees for 55-60 minutes until the custard seems set. Cool and serve. Can be warmed if desired or served immediately.

7 Persian Jeweled Rice Original recipe by Vicky Cohen & Ruth Fox through Pinterest Submitted by LuAnn Smith

 1 ½ tsp salt

 1 tsp sweet paprika

 ½ tsp turmeric

 ¼ tsp cumin

 1/8 tsp black pepper

 4 Tbsp extra virgin olive oil divided, plus 1 teaspoon

 2 medium-sized onions, diced small

 10 dried apricots, quartered

 6 dried figs (we used Smyrna), quartered

 ¼ cup dried cherries

 ¼ cup pistachios or pumpkin seeds

 1 cup long-grain rice (we used Jasmine, but can use Basmati)

 1 cup water

 1 ½ tsp fresh lemon or orange zest

 1 cup pomegranate seeds Combine salt, sweet paprika, turmeric, cumin, and black pepper in a small bowl. Set aside. Heat 2 Tbsp of olive oil in a deep, nonstick skillet with a lid. Add rice and spices and stir well. Cook over medium heat for 3-4 minutes, stirring constantly and making sure the rice gets well coated with the oil and the spices. Add 1 cup water. Bring to a boil, cover and reduce heat to low. Cook for 20 minutes, remove from heat and let it sit for 15 minutes, covered. 8

In the meantime, heat the remaining 2 Tbsp of olive oil in a nonstick skillet. Add onions and cook over medium heat for about 20 minutes, stirring frequently, adding water one tablespoon at a time if necessary, to prevent from burning. Transfer onions to a plate and, in the same skillet, heat 1 tsp of olive oil. Add dried fruit and nuts and cook over medium-low for 2-3 minutes, stirring frequently. Once the rice is ready, fluff it with a fork, add onions, dried fruit, nuts, and lemon or orange zest and toss well. Right before serving, sprinkle pomegranate seeds on the rice.

9 Mashed Potato Balls Submitted by Priscilla Anderson

 3/4 c. mashed potatoes

 1 lb. flaked coconut

 1 lb. powered sugar

 1 tsp. almond extract

Mix and form balls, put on waxed paper, refrigerate for 1 hour. Heat 3 (small, I think!) packages chocolate chips and 1/3 bar paraffin. Dip balls in this mixture and refrigerate. The coconut can be omitted, if you’d like. Flavorings can be changed. Peanut butter can be added. I’ve never made it without the paraffin, but they might turn out just fine without it.

10 Watergate Salad Submitted by Lisa Bondy My mother-in-law who passed 4 years ago would make this every holiday and so I kept it going after she got ill and passed. It’s not a family recipe. It’s everywhere online!

 1 can(20oz) crushed pineapple in juice (undrained)

 1 pkg. (3.4oz) Jell-o pistachio flavor instant pudding

 1 cup jet-puffed mini marshmallows (I use more )

 8 oz thawed Cool Whip topping

 1/2 cup chopped nuts (your choice and optional-I don’t add it)

Combine the crushed pineapple w/ juice and the pistachio pudding mix (don’t make pudding). Stir it. Add the mini marshmallows and then mix in the cool whip. Refrigerate for about an hour before serving! Enjoy!

11 French Toast Bake Submitted by Lisa Beamer

 8 eggs Topping:  2 cups half & half  ½ cup softened butter  1 cup milk  ¾ cup brown sugar  2 Tbsp sugar  ¾ cup pecans  1 tsp vanilla  1 Tbsp corn syrup  ¼ tsp cinnamon  1 tsp cinnamon  ¼ tsp nutmeg  ½ tsp nutmeg  Pinch of salt

 1 loaf thick sliced bread

Beat eggs with spices then add liquids and mix well. Shingle slices of bread in a buttered 9x13 casserole dish and evenly pour egg mixture over all slices. Cover and refrigerate overnight. Preheat oven to 350 degrees. Mix ingredients for topping and evenly top bread slices. Bake for 45 minutes or until puffed, brown, and bubbly. Enjoy!

12 Bordeaux Chocolates Submitted by Shirley Gapper

 2 cups brown sugar

 1 cup butter

 ½ cup warmed whipping cream

 1 Tbsp instant coffee granules

 Pinch of salt

 4 cups powdered sugar

 Melted chocolate

Mix brown sugar and butter in a pot on medium-high heat. Boil for 2 minutes. Stir in whipping cream, coffee, and salt and boil again for 30 seconds, stirring constantly. Remove from heat and cool for 10 minutes. Add powdered sugar and stir well. Chill. Form balls and dip in melted chocolate. Makes about 72 small balls.

13 Fruit Jewels (Christmas Cookies) Submitted by Lauri Kail

 1 cup unsalted butter, softened

 2 cups packed brown sugar

 2 eggs

 ½ cup buttermilk or sour milk

 3 ½ cups sifted all-purpose flour

 1 tsp. baking soda

 1 tsp. salt

 1 ½ cups chopped pecans or walnuts

 2 cups candied (glace) cherries, roughly chopped

 (maraschino will work in a pinch)

 2 cups dates, roughly chopped

Beat butter, sugar, and eggs together until well mixed. Stir in milk. Sift dry ingredients together and stir or beat in. Stir in nuts, cherries, and dates. Chill at least one hour. Heat oven to 400°. Drop dough by heaping tablespoons or with a one-ounce cookie scoop 2” apart onto baking sheets covered with parchment. Bake 12 to 14 minutes, (rotating pans halfway through), until almost no imprint is left when cookies are touched with finger and edges are starting to brown. Leave cookies on baking sheet for one minute after removing from oven. Then transfer them to cooling racks to cool. Makes about 6 dozen cookies (if you don’t eat any of the cookie dough). The recipe is easily halved for a smaller batch.

14 Snickerdoodles Submitted by Bekki Woertink Roger’s mom has made these Snickerdoodle cookies since he was a kid. They are an all time family favorite around the holidays. I was worried that we didn’t have the recipe written down but when I was looking through my cookbook the recipe was there. Back in 2010, Mallory went over to grandma’s to help her bake and learn her cookie making secrets. Thankfully she copied the recipe to keep so we can still enjoy them today even though she is not able to make them any longer. This photo of the recipe is from that special day 10 years ago that Mallory wrote it out.

 1 cup soft shortening

 1 ½ cups sugar

 2 eggs

 2 ¾ cups sifted flour

 2 tsp cream of tartar

 1 tsp baking soda

 ½ tsp salt

 2 Tbsp sugar mixed with 2 tsp cinnamon

Mix together thoroughly the shortening, sugar, and eggs. Sift dry ingredients together and mix into sugar mixture. Chill dough. Preheat oven to 400. Roll dough into balls the size of small walnuts. Roll in cinnamon/sugar mixture. Place about 2 inches apart on ungreased baking sheet. Bake until lightly browned but still soft, about 8-10 minutes. Makes about 5 dozen 2-inch cookies. 15

Chocolate Chip Meringue Kisses Submitted by Julie and Megan Graves

 4 egg white (room temperature)

 1 ⁄ 8 teaspoon salt

 1 ⁄ 4 teaspoon cream of tartar

 1-1 ⁄ 4 cup sugar

 1 teaspoon vanilla extract

 24 oz semi-sweet chocolate chips

Preheat oven to 275°. Place racks in second from the bottom position and one above middle position. Beat egg whites until foamy. Add cream of tartar and salt and beat on high until just holding soft peaks. With mixer running...add sugar slowly (2 teaspoons or so at a time), beating/mixing thoroughly after each addition. Once sugar is blended in, add vanilla and beat on high until meringue is glossy and holds very stiff peaks. Fold in chocolate chips. Drop by heaping teaspoonful onto parchment lined cookie sheets. Bake 45 minutes. If using 2 cookie sheets, rotate cookie sheets and switch baking racks halfway through baking time. Transfer parchment paper to counter to completely cool cookies. Makes about 4 dozen cookies (depending on your “heaping teaspoon”).

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Baked Brie Submitted by Julie and Megan Graves

 Pepperidge Farms Puff Pastry Dough (they come 2 a box, but you only use 1 for this)

 Brown sugar

 Toasted/sliced almonds

 Dried fruit (Craisens) or fresh chopped apples

 Brie wheel - I use large wheel of Brie

Heat oven to 350°. Take one puff pastry and unroll it. Place on parchment lined baking sheet. Put about 1/8” of brown sugar in the center about the size of the wheel of Brie. Add some almonds and fruit of choice (craisens or apples). Trim the top off of the Brie wheel and place on top of the brown sugar, almonds, and fruit (cut top down). Add additional brown sugar, almonds and fruit on top of the Brie wheel if desired (so you have both on top and on the bottom). Fold puff pastry over the top of everything. Trim excess and flip over onto baking sheet.

Bake about 30 minutes until the top browns.

Serve with water crackers or apple slices.

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Fifi’s Greek Spinach Pie Submitted by Robyn Lynn This recipe (spanakopita) is from Fifi Athanassiadis, the mother of Scott’s friend Minos. It makes two pies; each pie yields 10-12 appetizer servings or 6 main course servings. This is one of my most frequently requested recipes.

 Pie pastry for 2 double crust pies or 1 package phyllo (24 sheets)

 2 lbs. frozen chopped spinach, cooked (or just thawed) and drained; squeeze out all liquid

 1 bunch finely chopped green onions

 1 1/2 t. dried dill weed

 4 eggs, beaten

 4 oz. feta cheese, crumbled (I often use 6 oz.)

 4 oz. dried cottage cheese, crumbled (or large curd, drained)

 1/2 c. extra virgin olive oil (I use 1/4 c. or even just 2 T.)

 salt and pepper to taste

 extra olive oil for phyllo sheets (I use equal parts olive oil and melted butter)

Mix crumbled cheese with beaten eggs. In separate bowl, mix onions, dill, spinach, and 1/2 c. olive oil. Combine cheese and spinach mixtures; season to taste. Put in unbaked pie shells (or phyllo: 6 sheets on bottom, each brushed with olive oil); cover with pastry and crimp edges (or 6 more sheets of phyllo, each brushed with olive oil). Make slots on top pastry; brush with olive oil.

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Bake covered with foil at 350 for 1 hour or until golden brown. After half of baking time has elapsed, cut circle in foil so edges are covered but middle can brown. Cool at least 10 minutes before cutting. This freezes well. If pie is frozen, allow at least 1/2 hour extra baking time. Good for appetizer (messy!), first course, or brunch as main dish.

Chocolate Chip Pumpkin Cookies Submitted by Sue Hockenmaier (Super moist and easy!)

 16-ounce can pumpkin

 1 box yellow cake mix

 1 ½ tsp cinnamon

 1 bag dark chocolate chips

Mix all ingredients. Drop by heaping tablespoons on baking sheet. Bake in a 375-degree oven, 10-12 minutes.

19 Funfetti Shortbread Bites Submitted by Lynn Morda Funfetti Shortbread Bites are a must try Christmas cookie! Buttery shortbread is dotted with sprinkles, cut into tiny squares, then baked until perfect crisp and delicious. These are perfect for gifting and parties and people of all ages love them!

 1 cup salted butter, cold and diced into 1 Tbsp pieces

 2/3 cup sugar

 ½ tsp almond extract

 2 ¼ cups all purpose flour (scoop and level flour to measure)

 3 Tbsp nonpareils sprinkles, divided (any color)

Butter a 9x13 inch baking dish and line with 2 sheets of parchment paper (one horizontally and one vertically), leaving a 1-inch overhang on all sides. Set aside. In the bowl of an electric stand mixer, cream together butter and sugar until well-combined. Mix in almond extract. With mixer set on low speed, slowly add in flour and mix until combined (it will take a while and will appear dry and sandy at first, but it will start to come together. If it doesn’t, you can add a few teaspoons of milk.) Mix and fold in 2 ½ Tbsp sprinkles. Press dough into an even layer in prepared pan (start with your hands and then use the bottom of a measuring cup to help smooth it out). Chill dough in refrigerator 20-30 minutes. Meanwhile, preheat oven to 350. Lift dough from pan using parchment overhang. Cut into 1/2- 20 inch squares using a large sharp knife (cut long rows). Sprinkle more sprinkles over the top and gently press into dough. Transfer about 1/3 of the cookies to an unbuttered baking sheet (do not line with parchment or silicone) and scatter cookies about 1/2 inch apart. (Put those that aren’t currently baking in the fridge.) Bake in preheated oven 8-12 minutes. Repeat process with remaining bites, adding them to a cool baking sheet. Cool completely, then transfer to an airtight container and store at room temperature.

Breakfast Dish Submitted by Jean Callahan

 1 lb. bacon, sausage, or ham

 6 eggs

 2 cups milk

 1 tsp. dry mustard

 2 slices bread, cubed

 1 cup grated cheese

Cook bacon, sausage, or ham. Set aside. Beat eggs together, add milk and other ingredients, adding cheese and meat choice last. Put into 9X13” baking dish, cover and refrigerate overnight. Bake at 350 degrees for 45 minutes. Let stand 5-10 minutes before enjoying.

21 Double Layer Pumpkin Pie Submitted by Gloria Kush  1-6 oz Graham Cracker crust

 4 oz cream cheese-softened

 1 Tbsp milk

 1 Tbsp sugar

 1 8-oz tub Cool Whip-thawed

 1 c cold milk

 2 pkg (4 serving size) vanilla instant pudding

 1-16 oz can pumpkin

 1 tsp ground cinnamon

 1/2 tsp ground ginger

 ¼ tsp ground cloves

Mix cream cheese, 1 Tbsp milk and Tbsp of sugar in a large bowl until smooth. Gently stir in 1/2 the whipped topping. Spread on bottom of crust.

Pour 1 cup milk into another bowl. Add the pudding mix and wire whisk for 1 min. (Mix will be thick). Stir in pumpkin and spices until well blended. Spread over cream cheese mixture. Refrigerate 4 hours.

Serve with remaining cool whip. It appears hard but it's really easy and family loves it. The 2 layers look pretty.

22 Quick Red Velvet Cake Submitted by Carol Pompe

 1 box yellow cake mix

 5 eggs

 1 ⁄ 2 c. oil

 1 c. buttermilk

 2 tbsp. cocoa

 2 oz. red food coloring (the only place I’ve found red food coloring by itself and not in a variety pack of different colors was Ralphs; in the spice/vanilla extract section)

 1 can white icing

Combine cake mix with eggs, oil, buttermilk, cocoa and food coloring as listed (do NOT use ingredients on box mix). Mix and bake according to cake box directions. Top with icing.

23 Sweet & Sour Cabbage Submitted by Terri Canaan Mom’s recipe! Double the sauce and save to serve with the cabbage.

 1 green cabbage Filling:

 1 lb chuck, ground

 1 tsp salt

 1 cup cooked white rice

 ¼ tsp pepper

 3 Tbsp instant minced onion

 1 fresh white bread slice, crumbled

 3 Tbsp mlik

 1 tsp Worcestershire Sauce:

 2 Tbsp butter or margarine

 1 large onion, peeled and chopped

 1 tsp salt

 ¼ tsp pepper

 ½ tsp paprika

 1 16-ounce can tomatoes (I blend until smooth – I don’t like it lumpy)

 2 6-ounce cans tomato paste

 2-4 Tbsp sugar

 ¼ cup lemon juice

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Early in the day: In large kettle, heat enough water to cover cabbage head. When water boils, immerse cabbage upside down for a few minutes. Test to see if too stiff, and leave in water until it’s easy to remove leaves. Drain and cool.

In large bowl mix the filling ingredients. Divide mixture among cabbage leaves, then roll up snugly. Refrigerate the rolls, seam-side down, covered with foil.

Make the sauce: In a skillet, melt the butter. Add chopped onion and sauté lightly. Stir in remaining ingredients. Simmer sauce, covered, 30 minutes then cool and refrigerate until needed.

About 50 minutes before serving: Pour sauce into skillet. Put cabbage rolls in, seam-side down. Bring to a boil, then simmer, covered, for 45 minutes or until tender.

Serve from skillet or transfer to chafing dish. Serve with party rye.

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Cheese Borek Submitted by Deya Jacob This is my great-aunt Clio’s recipe. When anyone in my family makes this, people sneak over and ask for one or two slices to take home and eat later (by themselves, as a cheesy midnight snack, I imagine). You can reheat slices in a low toaster oven until crispy.

 1 package filo (or phyllo) dough

 Melted butter (about 1 stick)

 8 ounces feta cheese, crumbled (get the good Greek kind)

 8 ounces mozzarella cheese, shredded

 12 ounces jack cheese, shredded

 2 eggs, divided

 2 green onions, chopped

 1 bunch parsley, chopped

 ¼ cup milk

 Sesame or nigella seeds Butter a rimmed sheet pan. Place 2 sheets filo dough on the bottom of the pan and butter the top. Place another 2 sheets and butter again. Repeat 4 more times, so you have a base layer of 12 sheets of filo dough. Mix the cheeses, 1 egg, the green onions, and the parsley. Spread evenly over the filo dough. Top with the remaining sheets of filo, buttering every 2 sheets as before. Using a sharp knife, cut into squares. Combine the remaining egg and milk and pour over the pastry, trying to get into each cut. Top with sesame or nigella seeds. Bake at 350 until golden brown and puffy (about 40 minutes). 26

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