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10 strips bacon, cooked & crumbled
1 3/4 c. milk
2/3 c. Bisquick
3 eggs, beaten
1/3 c. butter, melted
1 1/4 c. Sharp Cheddar cheese
1/4 t. pepper
In blender, combine all ingredients except bacon and cheese. Pour into a 9 inch greased pie pan. Sprinkle top with crumbled bacon and cheese. Press down gently. Bake at 350 degrees for 32-35 minutes; remove from oven; let stand 5 minutes before serving.
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1 can (17.5 oz) Pillsbury® Grands!® refrigerated cinnamon rolls with icing
1 package (8 oz) cream cheese, softened
1/2 cup sugar
2 teaspoons sour cream
1 teaspoon lemon juice
1 teaspoon vanilla
  • Heat oven to 350°F. Lightly grease 9-inch glass pie pan with shortening or spray with cooking spray. Separate dough into 5 rolls; set icing aside. Unroll 1 roll into long strip of dough; reroll loosely and place in center of greased pie pan. Unroll second roll; loosely wrap around first roll, cinnamon side in. Replace any cinnamon that falls off. Repeat with remaining rolls, coiling dough in pan into spiral shape.
  • In small bowl, beat all remaining ingredients with electric mixer on medium speed until smooth. Spoon cream cheese mixture into decorating bag with tip or gallon-size resealable food-storage plastic bag with 1/2-inch hole cut in bottom corner. With tip or corner of bag about halfway down into rolls, pipe mixture between strips of dough, starting at center and working to edge of pan, using all of mixture.
  • Bake at 350°F. for 25 to 35 minutes or until center is thoroughly baked and edges are deep golden brown. Cool 5 minutes. Meanwhile, remove cover from icing; microwave on Medium (50%) for 10 to 15 seconds or until drizzling consistency.
  • Drizzle icing over warm coffee cake. Cut into wedges. Serve warm.

This recipe was cut and pasted from the pillsbury website.  We had this last year on Christmas morning!  It is wonderful and super easy to make!

Enjoy!

 B

Adapted from Family Fun Mag.

  • 1/2 cup whipping cream
  • cinnamon to taste
  • 1 cup milk
  • 2 tsps sugar
  • 1/2 tsp vanilla extract

Make the topping first.  In a medium bowl, whip cream until frothy.   Add cinnamon, then continue to whip until well blended annd peaks form.  Makes enough for ~6 drinks.

For EACH hot vanilla, combine milk and sugar.  Heat in microwave for 90 seconds.  Stir in vanilla.  Top with whipped topping.

J hates chocolate so we are trying this out this winter to see if it chases away the chill!

Enjoy!

B

  • 1 cup pineapple chunks, undrained
  • 1 cup mandarin orange segmants, drained
  • 1 (8oz) sour cream (I use light!)
  • 1cup mini marshmallows

Drain pineapple, reserving 1 TBS juice.  Mix pineapple, juice, oranges, sour cream, and marshmallows.  Toss, cover and refrigerate for 3 or more hours.

  • 36 frozen meatballs
  • 1 (10 oz) can of Cream of Mushroom Soup
  • 3/4 cup water
  • 2 cups sour cream

In saucepan, combine soup, water and sour cream.  Heat to a medium boil.  Add meatballs~simmer 20-30 minutes.  Stir occasionally. 

Enjoy!

B

  • 2 tubes crescent rolls
  • 1 (8oz) cream cheese
  • Dry Ranch mix
  • 1 cup Mayo
  • veggies
  • shredded cheese

Unroll crescent rolls onto cookie sheet, press seams.  Bake according to package.  Mix Cream cheese, ranch, and mayo.  Spread cream cheese mixture when crust cools.  Chop veggies (I use a food processor!) and sprinkle over cream cheese mix.  Sprinkle with Shredded cheese.  Refrigerate until ready to serve.

Enjoy!

B

  • 1 1/2 cups sugar
  • 2/3 cup evaporated milk
  • 2 TBS butter or marg.
  • 1/4 tsp salt
  • 2 cups mini marshmallows
  • 1 1/2 cups semi sweet chocolate chips
  • 1 tsp vanilla

Line a square pan with foil.  Add sugar, evaporated milk, butter and salt to a saucepan.  Bring to a boil stirring constantly.  Continue stirring and boil for 4 minutes.  Remove from heat.  Stir in marshmallows, chocolate chips and vanilla.  Stir  for 1 minute or until marshmallows are melted.  Pour into lined pan.  Refrigerate for about 2 hours or until solid.  Lift from pan and remove foil.  Slice into pieces.

Yummy and easy!  Just keep stirring!  Enjoy!

B

  • 1 5-8 oz pkg dates approx 1 1/2 cups coarsely chopped
  • 2 TBS Crisco
  • 1 1/2 Cups water
  • 1 egg
  • 1 1/2 cups Sugar
  • 2 3/4 cups flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup walnuts

Heat water in microwave to near boil.  Pour water over Crisco in large bowl.  Allow crisco to melt.  Stir in dates.  Let mixture cool.  Preheat oven to 350′.

Add sugar and egg to mixture.  Stir until sugar is dissolved.  Then add flour, baking soda, and salt.  Mix 50-100 strokes by hand until all ingredients are moist.  Then stir in walnuts. 

Pour equal amounts into 2 5×9 ungreased bread pans.  Bake 1 hour at 350′

This recipe makes 2 loaves!!!!!!!!!

This is the holidays for me!  My father in law asked his Mom for this recipe before she died and he makes it for me every Thanksgiving and Christmas!  Now that is LOVE!

Enjoy!

B

Taken from one of my FAVORITE cookbooks Lickety Split Meals by Zonya Foco, RD.  I recommend that you get your hands on a copy of this book.  It has amazing food and some really great tips.

  • 2 eggs
  • 3/4 cup sugar
  • 1/2 cup reduced fat bisquick
  • 1 1/2 cups canned pumpkin
  • 2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1 can (13 oz) evaporated skim milk

Mix all the ingredients in a blender for 2 minutes.  Spray a 9 in pie plate with cooking spray.  Pour in batter.

Bake at 350′ for 50-60 minutes.  Cool completely.  We serve with Cool Whip.

This is so yummy.  In my opinion, it is even better than pumpkin pie.  And People…I LOVE pumpkin pie.

Enjoy!

B

 

We are hosting Thanksgiving dinner for 8.  Luckily that includes my Mother and my Mother in Law so we share the work.

MENU

  • Turkey  (Thanks Mom!)
  • Mashed Potatoes (plain or special?  hmmm not sure…there will be gravy…)
  • Gravy
  • Dressing
  • Cranberry Sauce (they like it straight from the can so who am I to argue!)
  • Sweet potato casserole

Sweet Potato Casserole with Praline Topping

  • 3 Cups Sweet Potatoes
  • 1/2 Cup Sugar
  • 1 egg
  • 1 egg white
  • 1 (5 oz) Evaporated Milk
  • 1 1/2 tsp Vanilla

Mix together and top with…

  • 1 Cup Brown Sugar
  • 1/2 Cup Flour
  • 1/2 tsp cinnamon
  • 6 TBS Maragarine
  • 1 tsp vanilla
  • 1/2 Cup Pecans

BAKE 45 MINUTES AT 350′

8-10 SERVINGS

  • Cornbread muffins
  • Datenut Bread  (Recipe soon)
  • Veggies of some sort ????
  • Impossible Pumpkin Pie (Recipe soon!!!  Delicious and low-cal!)
  • Undecided Chocolate dessert! 

 I think that is it for the main event!  I will also need a Friday menu…

Just a little fun fact…The Sweet Potato recipe is a family recipe that was shared with us through a very special member of our family, we knew her as Aunt Mary but most who knew her called her Sister.  When A and I got married she could not attend our reception so we were to meet her on Saturday for Lunch.  Now I had not met her yet and she had always been called Aunt Mary to me…I had NO idea.  So anyway, about an hour before we were to leave to meet her I asked A again why she could come all this way to meet today but not tomorrow and he repplied something about her probably needing to be at church.  Huh?  Well B, she is a nun.  WHAT?????  Now I was raised a Catholic and went to parochial schools for many years…so of course I flipped out.  I had nothing appropriate to wear, the dress I brought was a summer shift like dress.  I insisted we run to a store where I bought a whole new outfit and changed in the car.  Turned out fine and I worried needlessly…she was a wonderful woman and she is dearly missed.

Enjoy!

B