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

Black Cat Cupcake Recipe

Ingredients

  • 1 1/4 c Reduced Fat Oreo® cookie crumbs
  • 18 1/4 ozs reduced fat chocolate cake mix
  • 24 pcs Halloween Oreo® cookies
  • 16 ozs reduced fat milk chocolate frosting
  • black string licorice
  • jelly beans
  • semisweet chocolate chips

Directions

  1.   Preheat oven to 350. Prepare 24-2 1/2″ muffin cups with cooking spray and flour; set aside.
  2. Prepare cake mix according to package directions; stir in cookie crumbs. Spoon batter into prepared muffin cups. Bake for 25 minutes.
  3. Remove from pans; cool on wire rack. Make cat faces on each of the  remaining 24 cookies: using some frosting, attach 4-1 1/2″ licorice strings  for whiskers, 2 jelly bean halves for eyes and 2 chocolate chips for ears.
    Let set at least 30 minutes. Frost cupcakes with remaining frosting. Stand cat faces on edge on each cupcake.
  4. Place 3″ piece licorice string on back half of each cupcake for tail.

Drunken Turkey Recipe

Ingredients

  • 12 lb Turkey
  • 2 lb Mixed dried fruit
  • 1 c  Golden raisins
  • 4 ea Granny Smith apples,
  • 4 ea Oranges, juice from
  • 1 cn (92.5 oz) chilies chipotles
  • 3 c  Tequila
  • 3 c  Grand Marnier
  • 2 ea Sticks unsalted butter-cut into 1-inch wedges

Directions

  1. Preheat oven to 325~F. Rinse turkey and pat dry inside and out. Set aside.
  2. Combine dried fruit, raisins, and apples in a medium-size bowl. Put orange juice and chiles (with sauce that clings to them) into a blender or food  processor and process for 1 minute. Add 1 cup each of tequila and Grand Marnier, then pour the mixture over the fruit and let rest 15 minutes.
  3. Drain the fruit, reserving the liquid. Cut half the butter into 1/2-inch pieces and combine with the fruit. Stuff cavity of the turkey with most of the fruit. Place the turkey in a roasting bag, arrange remaining fruit on top of the bird and pour reserved orange juice-liquor mix over it. Combine  remaining tequila and Grand Marnier. Have ready a basting syringe fitted  with a metal injection nozzle and inject the mixture all over the turkey.
  4. Melt remaining butter and carefully pour over the turkey in the roasting bag. Seal bag and cut 1/4-inch slit on the top to let steam escape. Place in a roasting pan and roast for 2 1/2 hours. Every 30 minutes open bag (being careful to shield your face from steam) and inject more liquor, eventually using it up. When ready to serve, slit open bag, arrange turkey  on a platter, and scoop out the fruit stuffing. Place all the fruit in a serving bowl. Strain the juices that have accumulated in the bag, skim off  any fat, and serve in a gravy boat.

Thanksgiving Cupcakes Recipe

Ingredients:

  • 1 cup sugar (I use 3/4)
  • 2 eggs
  • 2/3 cup oil
  • 1 cup buttermilk
  • 1 tsp vanilla
  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 4 Tbsp baking cocoa
  • 1/2 tsp salt

Directions

  1. Mix sugar and eggs well, gradually beating in the oil, then the buttermilk and vanilla.
  2. Stir in combined dry ingredients. Sift if the cocoa is lumpy.
  3. Fill paper-lined muffin tins 3/4 full. Makes 12 large or 18 medium sized cupcakes. Bake at 350F for 20 min. Remove to cooling rack.

Frosting and Decor:

  • 1/4 cup butter, soft
  • 2 cups icing (confectioners) sugar
  • 3 Tbsp baking cocoa, sifted
  • 4 – 5 Tbsp milk
  • 1/2 tsp vanilla
  • corn candy
  • chocolate sprinkles
  • candy for eyes, optional

Directions

  1. In a small deep bowl, beat butter, sugar and cocoa with wooden spoon until smooth.
  2. Add milk and vanilla, stirring until smooth.
  3. Spread cupcakes using a butter knife. Add chocolate sprinkles.
  4. Add a little more confectioner’s sugar to the leftover frosting to firm it up a bit and, using a piping bag or small zip-lock with a hole cut in the corner, pipe the heads for the turkeys.
  5. Add corn candy for feathered tails and beak.

Cranberry Waldorf Jell-O Recipe

This Jell-O salad can replace the cranberry sauce that goes with your turkey.

Ingredients:

  • 1 can (14 oz) whole berry cranberry sauce
  • 1 large (6 oz) pkg cranberry Jello
  • 2 cups boiling water
  • 1 cup cold water
  • 1 diced Granny Smith or Golden Delicious apple
  • 1 – 2 stalks celery, finely chopped
  • 1/2 cup walnuts, coarsely chopped
  • 1/2 small (3 oz) pkg cranberry Jello (optional)

Method:

  1. Empty cranberry sauce into 5 or 6 cup serving bowl.
  2. In a separate bowl, dissolve Jello in boiling water. Stir well. Add cold water.
  3. Stir dissolved jello into cranberries.
  4. Add apple, celery and walnuts.
  5. Refrigerate several hours until firm.

Note: Once jelled, I like to top it off with a thin layer of Jell-O – since the fruit tends to float to the top and stick out slightly. This Jell-O salad layers itself.

Creamy Turkey Recipe

Ingredients

  • 1 tbspm Butter
  • 1 Celery stalk chopped
  • 1 sml Carrot finely diced
  • 1 sml Onion chopped
  • 1.5 cups Water
  • 2 pkgs Gravy Mix for Turkey
  • 2.5 cups Cooked Turkey cubed
  • 0.5 cup Milk

Creamy Turkey Recipe

Directions

  1. In large saucepan, melt butter or margarine over medium heat. Add celery, carrot and onion and cook for 5 minutes or until tender, stirring occasionally.
  2. Meanwhile, combine water and Club House Gravy Mix for Turkey.
  3. Add to vegetable mixture and bring to a boil, stirring frequently.Stir in turkey and milk. Reduce heat, cover and simmer for 3 minutes.
  4. Serve over rice or noodles

Cheesy Scalloped Potatoes Recipe

Ingredients

  • 3 Tbsp. butter
  • 1 medium onion, diced
  • 2 tsp. garlic, minced
  • 3 Tbsp. flour
  • ½ cup chicken stock
  • 2 cups 3% milk
  • 1 tsp. salt or to taste
  • ½ tsp. black pepper or to taste
  • ½ tsp. paprika
  • 3-4 lbs. russet potatoes
  • 2 cups cheddar cheese, grated
  • Parsley for garnish

Directions

  1. Preheat oven to 400F.
  2. Grease a 9×13″ pan or equivalent and set aside.
  3. In a medium saute pan add the butter and saute the onion over medium heat for about 4 min. Add the garlic and saute for another 1-2 min. Stir in the flour and cook stirring for 1 min. Whisk in the stock and milk slowly. Add in the salt, pepper and paprika. Continue to whisk until mixture bubbles and thickens. Remove from heat and set aside.
  4. Have all ingredients prepared and then peel and slice the potatoes, into ⅛” slices. Place half of the potatoes in the bottom of the greased pan. Top with ½ the sauce and 1 cup of cheddar cheese. Repeat. Bake for 30-40 min. with the cover on or aluminnum foil. Then remove the lid or foil and bake for 30 min. or until bubbly, browned and the potatoes are tender.
  5. Sprinkle with parsley and serve hot.

Pull-Apart Bannock Bread Recipe

Ingredients

  • 3/4 cup (175 mL) cold butter, divided
  • 3 cloves garlic, minced
  • 1 tsp (5 mL) dried basil
  • 1 tsp (5 mL) dried oregano
  • 2 1/2 cups (625 mL) all-purpose flour
  • 1 tbsp (15 mL) baking powder
  • 1 tbsp (15 mL) sugar
  • approx. 1 1/4 cup (300 mL) milk
  • 2 tsp (10 mL) vegetable oil
  • 2 tbsp (30 mL) grated Parmesan cheese

Pull-Apart Bannock Bread Recipe

Directions

  1. Preheat grill to 400°F (200°C). Melt 1/4 cup (60 mL) butter; mix with garlic, basil, oregano and 1/4 tsp (1 mL) salt. Set aside. 
  2. In large bowl, mix together flour, baking powder, sugar and remaining 1/2 tsp (2 mL) salt. Cube remaining 1/2 cup (125 mL) butter; cut into flour mixture with pastry-blender or rub in with fingertips until mixture resembles coarse meal. Stirring with fork, gradually add just enough milk to moisten mixture (do not overwork). Gently shape 1 tbsp (15 mL) amounts of dough into balls, using up all the dough.
  3. Brush oil in bottom of 10-in. (25-cm) cast-iron skillet. Arrange half the dough balls in single layer in skillet. Brush with reserved butter mixture. Arrange remaining balls in second layer over top; brush with remaining butter mixture. Sprinkle with Parmesan cheese.
  4. Place on grill over indirect heat. Close barbecue lid; cook 20 min. or until surface of bannock is firm and edges are golden. Serve warm or at room temperature.

Tip: Make this in 375F (190C) oven by covering skillet with foil and baking 15 min., then uncovering to bake an additional 20 min.

Classic Pumpkin Pie Recipe

Ingredients

  • 1 1/2 cups (375 mL) all-purpose flour
  • 1/2 tsp (2 mL) salt
  • 1/2 cup (125 mL) cold unsalted butter, cut into small cubes
  • 1 can (398 mL) pure pumpkin puree
  • 3/4 cup (175 mL) firmly packed brown sugar
  • 1 1/2 cups (375 mL) 35% cream, divided
  • 2 eggs, beaten
  • 3 tbsp (45 mL) maple syrup, divided
  • 1 tsp (5 mL) ground cinnamon
  • 1/2 tsp (2 mL) ground ginger
  • 1/4 tsp (1 mL) ground cloves
  • 1/4 tsp (1 mL) ground nutmeg
  • pinch salt
  • 1/3 cup (75 mL) toasted pecans (optional)

Pumplin Pie Recipe

Directions

  1. To make pastry, in large bowl, whisk flour with salt. Cut in butter with a pastry-blender or rub with fingertips until mixture resembles coarse meal. Use fork to stir 3 tbsp (45 mL) cold water into flour mixture until dough comes together. Stir in 1 tbsp (15 mL) more water if needed. Form dough into a ball and flatten into a large disk. Wrap in plastic wrap and refrigerate for at least 1 hr. before rolling. 
  2. Preheat oven to 400ºF (200ºC). Roll dough to fit into 9-in. (23- cm) pie plate, trimming excess pastry at edge of plate. Press edge with fork or flute with fingers. Chill 15 min. Using fork, prick bottom of pie shell all over, then line shell with foil. Fill with pie weights or dried beans. Bake 15 min. to “blind bake”. Remove foil and weights. Continue to bake another 5 to 10 min. until pastry is lightly golden and crisp. Cool completely. 
  3. Meanwhile, to make pumpkin pie filling, whisk pumpkin puree with brown sugar, 3/4 cup (175 mL) 35% cream, eggs, 2 tbsp (30 mL) maple syrup, cinnamon, ginger, cloves, nutmeg and salt. Pour filling into blind-baked pie shell. Bake in preheated 350ºF (180ºC). for 55 to 65 min. or until filling is set around the edges but centre jiggles slightly. Transfer to wire rack to cool completely. 
  4. To serve, whip remaining cream with electric mixer until stiff peaks form. Fold in remaining maple syrup. Serve each slice with dollop of cream, sprinkled with toasted pecans (if using).

Tip: Substitute homemade pastry with store-bought pie shell, proofed according to package directions.

Apple Pie Cookies Recipe

Ingredients

  • 2 1/2 cups (625 mL) all-purpose flour, plus 2 tbsp (30 mL) for filling and more for dusting
  • 3 tbsp (45 mL) sugar
  • 1 1/2 tsp (7 mL) ground cinnamon, divided
  • 3/4 tsp (4 mL) salt, divided
  • 1 cup (250 mL) cold unsalted butter, cut into small cubes
  • 4 cups (1 L) peeled, cored, finely diced apples (about 4 apples)
  • 3 tbsp (45 mL) firmly packed light brown sugar
  • 1 tbsp (15 mL) lemon juice
  • 1 egg, beaten

Directions

  1. In food processor, combine 2 1/2 cups (625 mL) flour, sugar, 1/2 tsp (2 mL) cinnamon and 1/2 tsp (2 mL) salt. Pulse until blended. Add butter and pulse until mixture resembles coarse meal. Add 1/4 cup (60 mL) cold water and pulse just until dough forms and holds together when squeezed between fingers. If mixture is too crumbly, pulse in 1 tbsp (15 mL) cold water at a time to moisten. Transfer to lightly floured work surface. Shape into two large discs; wrap in plastic. Chill 30 min.
  2. Meanwhile, in large saucepan, combine apples, 2 tbsp (30 mL) flour, 1/4 cup (60 mL) water, brown sugar, lemon juice, 1 tsp (5 mL) cinnamon and 1/4 tsp (1 mL) salt. Cook over medium heat, stirring often, 8 to 10 min. until apples are tender and juices are thickened. Transfer mixture into bowl; cool slightly, cover and chill.
  3. Line 2 baking sheets with parchment paper. On lightly floured surface, roll out 1 disc of dough to 1/8-in. (3-mm) thickness. Using 2 1/2-in. (6.5-cm) round cutter, cut 16 dough rounds. Place on prepared baking sheets. Cover and chill. Roll out second dough disc into 1/8-in. (3-mm) thick rectangle. Using sharp knife or pizza cutter, slice 96 strips of dough, each 4 in. X 1/4 in. (10 cm X 5 mm) — each cookie requires 6 strips. Remove dough rounds from fridge; brush edges with beaten egg. Top each round with 1 tbsp (15 mL) chilled apple mixture, leaving thin border around edges. Press ends of 3 dough strips along “left” edge of dough round (fold strips away from filling). Press ends of another 3 strips along “bottom” edge of dough round (at 90 degrees from first 3 strips), also fold off filling. To weave lattice, lay middle strip from “left” edge onto filling, then lay “bottom” edge strip farthest on left onto filling. Next, lay top and bottom “left” edge strips onto filling. Continue weaving strips under and over each other to create lattice. Firmly press down strips at edges of cookie. Trim off excess dough. Make 16 cookies.
  4. Brush remaining egg wash over lattice tops. Cover and refrigerate cookies 30 min. Meanwhile, preheat oven to 375°F (190°C). Bake 25 to 30 min., until cookies are golden brown and filling is bubbling. Cool completely on wire rack.

Chocolate Cheese Mousse Pie Recipe

Ingredients

  • 1/4 c  Skim Milk
  • 1 Envelope Unflavored Gelatin
  • 2/3 c  Skim Milk
  • 2 lg Eggs, Separated
  • 6 tb Sugar
  • 1 tb Unsweetened Cocoa
  • 1 tb Vanilla
  • 1 1/2 c  Low Fat Cottage Cheese
  • 1/3 c  Graham Cracker Crumbs
  • 1/8 ts Cinnamon

Directions

  1. Pour 1/4 cup skim milk into a blender container; sprinkle gelatin over milk; allow to soften for 5 minutes.  Heat 2/3 cup skim milk to boiling point.  Pour into blender bowl and blend until gelatin dissolves. Add egg yolks, 4 tb sugar, cocoa and vanilla.  Blend at medium speed until well mixed.  Add cottage cheese and blend until smooth.
  2. Refrigerate until thick. Beat egg whites; add remaining sugar and fold into chocolate mixture. Mix crumbs and cinnamon.   Place in an 8″ pie pan. Carefully pour in chocolate mixture and refrigerate. \

Only 105 calories per serving.