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A collection of holiday recipes, many of which are family favorites. Enjoy.

Christmas Pudding with Sauce Recipe

Ingredients

  • 1 1/4 cup flour
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1/2 tsp salt
  • 1 1/2 cup butter, frozen and grated
  • 4 cups raisins, a mixture of dark and golden
  • 1 cup chopped figs
  • 1 1/2 cup mixed peel, put through a food processor
  • 1 cup red cherries
  • 1/2 cup honey
  • 4 eggs beaten
  • 1/2 cup orange juice
  • 1/2 cup milk
  • 1/2 tsp baking soda, dissolved in 3 tsp warm water

Directions

  1. Add all ingredients into a very large mixing bowl and mix together well.
  2. Christmas pudding is often made in a mold or large bowl, but grandma filled 3 wide mouth mason jars with this mixture. Dividing it to fill the jars 3/4 full. Seal loosely with new canning lids.
  3. To avoid scorching the bottom of the pudding while streaming, place small Pyrex bowls, or other heat proof dishes or extra canning jar lids in the bottom of the pot to set jars on top of. Place jars on top of the Pyrex bowls in a large pot of hot water on the stove top. The water should sit about half way up the jars. Steam pudding in jars for 3 hours adding boiling water to the pot as needed during steaming.
  4. Once the pudding has steamed, remove from heat and tighten lids. Lids will snap shut as the pudding cools, and pudding will be sealed. Store in a dark cool place or in the refrigerator. Pudding is best if it has a few weeks to sit. Because this pudding is sealed once steamed, it will keep well for up to a year stored in a cool dark place. 
  5. When ready to serve. Remove lid. Place jar or pudding in a pot, again setting the jars onto a Pyrex or heat proof bowl to avoid scorching the pudding while re steaming. Add water about 1/2 way up the jar. Steam pudding for at least an hour to re heat. Serve warm with Christmas Pudding Sauce. Recipe follows.

Chocolate Cheesecake Mousse Recipe

Ingredients

  • 1 envelope unflavoured gelatin
  • 2/3 cup water
  • 16 ounces / 1 500 ml tub light spreadable cream cheese
  • 1 cup chocolate chips
  • 1 teaspoon instant coffee powder  (optional)
  • 1 14 ounce / 300 ml can sweetened condensed milk
  • 1 cup whipping cream, whipped to soft peaks

Garnish

  • 1 cup whipping cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • 1 envelope whipped cream stabilizer (if you are garnishing more than an hour ahead of time)

Directions

  1. Sprinkle gelatin over the water in a small saucepan.  Let stand one minute to soften before warming to dissolve over low heat.   Set aside.
  2. Melt chocolate over low heat or in microwave. Add coffee powder and cool to room temperature.
  3. Beat together cream cheese,  chocolate and sweetened condensed milk until smooth.
  4. Stir in gelatin and then whipped cream.  Stir until smooth.
  5. Pour into 6 individual glasses.  Chill 3 hours or until firm.
  6. Beat together whipping cream with sugar, vanilla, and stabilizer.
  7. Fill a pastry bag fitted with a star tip and swirl whipped cream over mousse to garnish.
  8. Chill until serving.

Egg Nog Recipe

Ingredients

  • 1 dozen eggs
  • 2/3 cup liquid honey
  • 1/4 teaspoon salt
  • 8 cups 1% milk
  • 1 tablespoon vanilla extract

Directions

  1. Break eggs into a large saucepan.
  2. Add honey and salt and beat with a hand mixer until the egg white and yolks are well blended.
  3. Add half the milk and stir constantly with a heat proof spatula over medium low heat until the mixture coats the back of a spoon or 160 F.  Do not allow it to come to a boil.  
  4. Place a large heat proof bowl into ice water and pour the mixture through a fine sieve into the bowl.  Add remaining cold milk. Add flavouring and stir to cool. Pour into jars with lids and refrigerate for up to a couple of days.

Ham and Cheddar Breakfast Sandwich Recipe

ingredients

  • 1 bag (25 oz) Pillsbury™ Grands!™ frozen Buttermilk biscuits (12 biscuits)
  • 12 eggs
  • 1/4 cup heavy whipping cream
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 oz sliced deli ham, chopped (about 1 cup)
  • 2 cups shredded Cheddar cheese (8 oz)

Directions

  1. Heat oven to 375°F. Make biscuits as directed on bag.
  2. Reduce oven temperature to 350°F. Spray 13×9-inch (3-quart) baking dish with cooking spray.
  3. In large bowl, beat eggs, cream, salt and pepper with whisk. Stir in ham. Pour egg mixture into baking dish. Bake 25 to 28 minutes or until egg mixture is set and knife inserted in center comes out clean. Sprinkle cheese over top. Bake 4 to 6 minutes or until cheese is melted.
  4. Cut baked eggs into 4 rows by 3 rows to make 12 squares. Split biscuits, and fill each with 1 egg square.

Cookie Dough Dip Recipe

Ingredients

  • 4 oz cream cheese, softened (from 8-oz package)
  • 1/3 cup creamy peanut butter
  • 1 container (6 oz) French vanilla yogurt
  • 1/2 cup powdered sugar
  • 3/4 teaspoon vanilla
  • 1/8 teaspoon salt
  • 1/4 cup mini semisweet chocolate chips

Directions

  1. In small bowl, beat cream cheese and peanut butter with electric mixer on low speed until smooth and creamy.
  2. Beat in yogurt, powdered sugar, vanilla and salt on low speed until blended. Stir in chocolate chips.
  3. Sprinkle with additional chocolate chips for garnish, if desired.

Cheddar Cookies Recipe

ingredients

  • 2 cups self-rising flour
  • 3/4 cup cold butter, cut into pieces
  • 2 cups shredded sharp Cheddar cheese (8 oz)
  • 3/4 teaspoon ground red pepper (cayenne)
  • 3 tablespoons ice water
  • Salted toasted pecan halves, if desired

Directions

  1. Heat oven to 400ºF. In food processor, place flour and butter. Cover; process until mixture looks like coarse meal. Add cheese and red pepper. Cover; process, using quick on-and-off motions, until combined. With food processor running, gradually pour water through feed tube; process just until dough forms a ball.
  2. Onto ungreased cookie sheets, drop dough by tablespoonful’s 2 inches apart. Flatten each cookie with bottom of drinking glass; gently press 1 pecan half into center of each cookie.
  3. Bake 12 minutes. Cool 2 minutes; remove from cookie sheets to cooling racks. Store cooled cookies tightly covered.

No-Bake Chocolate Oatmeal Drops Recipe

These easy no-bake cookies, featuring oatmeal, cocoa and coconut, are perfect to add to your dessert spread.

Ingredients

  • 2 cups quick-cooking oats
  • 2/3 cup peanut butter
  • 1 can (31/2 oz) flaked coconut
  • 1/4 cup unsweetened baking cocoa
  • 1 teaspoon vanilla
  • 2 cups sugar
  • 1/2 cup milk
  • 1/4 cup butter or margarine

Directions

  1. Line cookie sheets with waxed paper. In medium bowl, mix oats, peanut butter, coconut, cocoa and vanilla; set aside.
  2. In 1-quart saucepan, heat sugar, milk and butter to boiling. Boil 1 minute, stirring constantly. Pour over oat mixture; quickly stir to mix well.
  3. Immediately drop by heaping teaspoonfuls onto cookie sheets; cool. Carefully remove from waxed paper to serve.

Brownie Cookie Recipe

Ingredients

  • 2 cups chopped pecans
  • 1/2 cup butter, cut into pieces
  • 4 oz unsweetened baking chocolate, chopped
  • 3 cups semisweet chocolate chips (18 oz)
  • 1 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 eggs
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla

Directions

  1. Heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Set aside.
  2. In 3-quart heavy saucepan, cook butter, baking chocolate and 1 1/2 cups of the chocolate chips over low heat, stirring constantly, until butter and chocolate are melted. Remove from heat; cool.
  3. In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat eggs, sugar and vanilla with electric mixer on medium speed until well blended. On low speed, gradually beat in flour mixture. Add chocolate mixture; beat well. Stir in toasted pecans and remaining 1 1/2 cups chocolate chips.
  4. Line cookie sheets with cooking parchment paper. Onto cookie sheets, drop dough by 2 tablespoonfuls 1 inch apart. Bake 10 minutes. Cool 2 minutes; remove from cookie sheets to cooling racks.

M&M’s Pudding Cookies Recipes

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 box (4-serving size) vanilla instant pudding and pie filling mix
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups green and red M&M’s™ milk chocolate candies
  • 1 cup white vanilla baking chips

Directions

  1. Heat oven to 350°F. In medium bowl, mix flour, baking soda and salt; set aside.
  2. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in dry pudding mix. Beat in eggs, one at a time, just until smooth. Beat in vanilla. On low speed, gradually beat flour mixture into butter mixture until well blended. Stir in chocolate candies and white chips until blended.
  3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
  4. Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes. Store in airtight container at room temperature.

Turkey Waldorf Bites Recipe

Ingredients

  • 1/3 cup chopped pecans
  • 2 packages (1.9 oz each) frozen mini fillo shells (30 shells)
  • 1/2 cup mayonnaise
  • 1 tablespoon fresh orange juice
  • 2 teaspoons chopped fresh tarragon leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2/3 cup chopped cooked turkey
  • 1/2 cup finely chopped apple
  • 1/3 cup finely chopped sweet onion
  • 1/3 cup finely chopped celery
  • 1/3 cup chopped sweetened dried cranberries
  • Additional fresh tarragon leaves or celery leaves, if desired

Turkey Waldorf Bites Recipe

Directions

  1. Heat oven to 375°F. Spread pecans in ungreased shallow pan. Bake uncovered 5 to 8 minutes, stirring occasionally, until light brown.
  2. On ungreased cookie sheet, place fillo shells. Bake 8 to 10 minutes or until golden brown.
  3. Meanwhile, in medium bowl, mix mayonnaise, orange juice, chopped tarragon, salt and pepper. Stir in turkey, apple, onion, celery, cranberries and toasted pecans. Divide mixture evenly among shells. Garnish with additional tarragon.