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What’s Cookin’ Holiday Recipes

Fruit Cake Cookies
1 box yellow cake mix
2 eggs
½ cup chopped pecans, optional
1 teaspoon vanilla
1/3 cup oil
½ of Fruit Cake Crumbled (You can use food processor)
Mix all together. Spoon out on ungreased cookie sheet. Bake at 350 degrees for 10 minutes.

Cream Pralines
1 pound light brown sugar
¾ cup evaporated milk
2 cups pecan halves
Pinch salt
1 tablespoon margarine
Mix sugar, salt, milk and margarine in saucepan. Stir over low heat until sugar is dissolved. Add pecans and cook over medium heat to soft ball stage. Let cool 5 minutes. Beat until mixture begins to thicken and coats nuts lightly. Drop on wax paper.

1 box powdered sugar
1 can Eagle Brand milk
3 cups chopped pecans
1 ½ stick wax
1 -14-ounce pkg coconut
1 teaspoon vanilla
3 -6-ounce bags chocolate chips
Mix sugar, coconut, milk, vanilla, and pecans together. Make into balls. Mix chocolate chips and wax. Heat and mix together. Dip balls into chocolate mixture and put on waxed paper.

2 ½ cup sugar
¼ teaspoon salt
2 egg whites
1 cup chopped nuts
½ cup light corn syrup
½ cup water
1 teaspoon vanilla
Combine sugar, corn syrup, salt, and water in a saucepan. Cook over medium heat, stirring constantly until sugar dissolves. Cook with stirring to hard ball stage, or until a small amount forms a firm ball which does not flatten when dropped in cold water. Beat 2 egg whites until fluffy. Gradually add syrup, beating constantly until stiff peaks form. Add vanilla and nuts. Mix well. Drop from by spoonful onto waxed paper.

Old Fashioned Tea Cakes
1 cup butter
2 cup sugar
5 eggs
5 ½ cups flour
3 teaspoon baking powder
¼ cup milk
1 teaspoon vanilla
Combine butter and sugar together. Add eggs one at a time. Add flour and milk. Add vanilla. Roll out dough ¼ inch thick. Cut out with cookie cutters. Bake at 350 degrees for 12-15 minutes.

Fantasy Fudge
¾ cup sugar
¾ cup margarine
1 7-ounce jar marshmallow crème
1 teaspoon vanilla
1 12-ounce chocolate chips
2/3 cup evaporated milk
1 cup nuts
Combine sugar, margarine and milk in heavy pan. Bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat. Stir in chocolate pieces until melted. Add marshmallow cream, nuts and vanilla. Beat until well blended. Pour into buttered 13 x 9 pan. Cool at room temperature. Cut into squares. Makes 3 pounds.

Peanut Brittle
1 ½ to 2 cup raw peanuts
¼ teaspoon salt
1 tablespoon water
¼ cup white syrup
1 cup white sugar
1 teaspoon baking soda
Boil peanuts, syrup, salt, sugar and water together until peanuts begin to pop and color changes to light brown. Remove from heat. Add baking soda. Pour into cookie sheet and spread thin.

Reeses Candy
2 stick margarine, melted
1-pound box powdered sugar
1 ½ cup peanut butter creamy
Mix all together until smooth. Roll into balls. Let cool. Dip into 12 ounces package chocolate chips and 1/3 bar paraffin that has been melted together or Quick candy mix bars melted.
Italian Cream Cake
1 stick margarine
½ cup vegetable shortening (solid)
½ coconut
1 cup chopped nuts
5 egg whites, stiffly beaten
1 cup buttermilk
1 teaspoon vanilla
2 cups sugar
5 egg yolks
2 cup cake flour
1 teaspoon soda
Cream margarine and shortening. Add sugar and beat until smooth. Add egg yolks. Beat well. Combine flour and soda. Add to creamed mixture alternatively with buttermilk. Stir in vanilla. Add coconut and nuts. Stir. Fold in stiffly beaten egg whites. Bake in 3 greased and floured 8 inch round cake pans. Bake at 350 degrees for 30 to 45 minutes.

Gooey Cake
1 yellow cake mix
1 beaten egg
1 stick margarine, melted
1 cup chopped nuts
Mix and press into bottom of 9 x 13 ungreased pan.
1 box powdered sugar
1 8-ounce cream cheese, softened
2 beaten eggs
Mix and pour over top of about mixture. Bake at 350 degrees for 35 minutes.

4 Layer Delight
1st layer: 1 cup flour, ½ cup chopped nuts, 1 stick margarine
Melt margarine and add flour and pecans. Put on bottom of dish. Bake at 375 degrees for 15 minutes. Let cool.
2nd layer: 8-ounce cream cheese, 1 cup cool whip, 1 box powdered sugar
Cream together. Spread over 1st layer. Chill.
3rd layer: 2 packages chocolate instant pudding, 3 cups milk,
Blend together for 2 minutes. Pour over 2nd layer.
4th layer: Spread cool whip on top and sprinkle pecans over this. Then chill.

Marinated Pork Loin Roast
¼ cup vegetable oil
1 tablespoon ground ginger
6 clove garlic, minced
1 4 to 5 pound pork loin
2 tablespoon unsulphured molasses
2 teaspoon dry mustard
½ cup soy sauce
Combine all ingredients (except pork) in a jar and shake well. Let set 15 minutes, shake often. Pour over pork, cover and refrigerate overnight. Turn several times. Remove from refrigerator an hour before roasting. Place fat side up on rack in shallow roasting pan; reserve marinade and baste while roasting, about 2 ½ to 3 hours or 165 degrees on meat thermometer, and juices run clear.

Prime Rib Roast
Place a prime rib roast in a deep roasting pan. Cover the roast with rock salt and insert a meat thermometer. Cook roast at 325 degrees for approximately 20 minutes per pound (example 10 pound roast, 3 hours 20 minutes). When roast is determined to reach desired doneness, uncover roast. Remove from pan, making sure all salt is brushed away. Carve and serve. There will be no aujus.

Beef and Bacon Delights
2 pounds beef franks
1 pound sliced bacon
1 pound light brown sugar
Box of toothpicks
Cut franks in half. Cut bacon in half. Wrap frank with bacon. Secure with a toothpick. Put in crockpot. Make a layer of franks. Cover with a layer of brown sugar. Alternate layers until all ingredients are in cooker. Cover and cook 3 hours on low heat, stirring occasionally. Serve hot.

Baked Meat Balls
1 ½ pounds ground beef
1 cup milk
1 ½ teaspoon salt
¾ cup quick oats
3 tablespoons minced onion
½ teaspoon pepper
Mix together well. Form in small balls. Brown only in oil. Then put in baking dish.
4 tablespoons sugar
3 tablespoons Worcestershire Sauce
1 cup water
2 cups Ketchup
1 medium onion (minced)
2 tablespoons vinegar
Heat sauce while meatballs are frying in oil. Pour over meatballs and bake at 350 degrees for 45 minutes.

Skillet Apple Brownie
1 cup all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves

2 eggs, lightly beaten
1 teaspoon vanilla extract
1/2 cup melted butter
2 cups apples – peeled, cored and chopped
1/2 cup chopped pecans
1 tablespoon butter
Preheat an oven to 350 degrees F (175 degrees C). Place an 8- or 9-inch cast iron skillet into the oven to preheat. Whisk together the flour, white sugar, brown sugar, salt, cinnamon, nutmeg, and cloves in a bowl; set aside.
Beat together the eggs, vanilla extract, and melted butter in a mixing bowl. Toss the apples and pecans in the flour mixture, then stir into the egg mixture until combined. Melt 1 tablespoon of butter in the preheated skillet, swirling to coat the pan.
Pour the batter into the hot pan, and replace into the oven. Bake until the sides are dry and a toothpick inserted into the center of the brownie comes out clean, about 40 minutes. Cool in the skillet 20 minutes before removing and slicing.

Easy, Creamy Corn Casserole
1/2 cup butter, melted
2 eggs, beaten
1 (8.5 ounce) package dry corn bread mix
1 (15 ounce) can whole kernel corn, drained
1 (14.75 ounce) can creamed corn
1 cup sour cream
Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9×9 inch baking dish.
In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
Bake for 45 minutes in the preheated oven, or until the top is golden brown.


Twice Baked Potato Casserole With Bacon
2 large baking potatoes
1/2 pound lean bacon
3/4 cup shredded mild Cheddar cheese
1/2 cup sour cream
1/4 cup milk
2 tablespoons unsalted butter, melted

1 teaspoon dried chives
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
3/4 cup shredded mild Cheddar cheese
Preheat oven to 400 degrees F (200 degrees C). Grease a 9×13-inch casserole dish.
Poke a few holes into each potato using a toothpick.
Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes.
Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
Cut a thin slice from one side of each potato; carefully scoop out the flesh and transfer to a bowl. Discard skins. Mix 3/4 cup Cheddar cheese, sour cream, milk, butter, chives, salt, black pepper, and garlic powder with potatoes. Spread potato mixture into the prepared casserole dish; top with 3/4 cup Cheddar cheese and crumbled bacon.
Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.

Chex Reindeer Poop
9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar
Peanut butter and chocolate are a favorite flavor combo, but peanut butter lovers can substitute peanut butter chips for the chocolate chips to intensify that flavor.
DIRECTIONS: Into large bowl, measure cereal; set aside. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave for about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon re-sealable food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Sausage Crescents
1 pound sausage, hot or mild
1 8 ounce package cream cheese, softened
2 cans of crescent rolls 8 count
Brown sausage in skillet and drain fat. Spray 13 x 9 inch pan with non stick spray. Add 1 can of crescent rolls to bottom of pan. Add sausage mixture and spread softened cream cheese to next layer. Then add second can of crescent rolls to top of layers. Bake at 350 degrees for about 15 – 20 minutes or until golden brown.

Hot Ambrosia
1 (16oz) can pineapple chunks in unsweetened pineapple juice undrained
2 (11oz) cans mandarin orange sections, drained
¼ cup sweetened flake coconut
Combine ingredients in a 3 quart casserole dish. Put into microwave oven. Cook for 5 minutes on high. Stir mixture after 2 ½ minutes. Cook until hot. Serve over vanilla ice cream.

2 cups vanilla or desired fruit flavored yogurt
1 cup fresh blueberries, frozen
1 cup fresh peach slices, frozen
1 (8 ounce) can unsweetened pineapple chunks, Drained and frozen
Process all ingredients in a blender until smooth, stopping to scrape down sides. Serve immediately. Yield: 4 ½ cups.

1 ½ pounds ground beef
10 ¾ ounce can cream of mushroom soup
Half a stick (4 tablespoons) butter, melted
1 pound Velveeta, cubed
1 cup salsa
2 tablespoons Chili powder
Tortilla chips, and/or corn chips
Party rye bread
Brown ground beef in skillet. Drain off drippings. Place browned beef in slow cooker. Add all ingredients, except chips and bread, to slow cooker. Mix well. Cover. Cook on High 1-1 ¼ hours, or until the cheese melts. If you are at home, stir occasionally during cooking. Serve with tortilla chips, corn chips, and/or party rye bread. Yield 8 cups


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