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

Smoky Maple-Glazed Turkey Breast Recipe

Ingredients

  • 2 tablespoons butter, softened
  • 2 teaspoons chopped fresh thyme leaves
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 bone-in whole turkey breast (5 to 6 lb), thawed if frozen
  • 1/3 cup real maple syrup
  • 2 tablespoons orange juice
  • 1 tablespoon Dijon mustard

Smoky Maple-Glazed Turkey Breast Recipe

Directions

  1. Heat oven to 350°F. In small bowl, mix butter, thyme, paprika, salt and pepper. Using fingers, carefully loosen skin from turkey breast. Rub butter mixture under skin.
  2. Place turkey breast, skin side up, on rack in roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Roast uncovered 30 minutes.
  3. In small bowl, mix syrup, orange juice and mustard. Brush one-third of mixture over turkey.
  4. Roast 50 minutes to 1 hour longer, brushing twice with remaining syrup mixture, until thermometer reads at least 165°F. Cover with foil; let stand 15 minutes for easiest carving.

Sausage Snack Wraps Recipe

Ingredients

  • 2 cans (8 oz each) refrigerated crescent dinner rolls
  • 48 fully cooked small smoked sausage links
  • Ketchup, if desired
  • Prepared horseradish, if desired
  • Yellow mustard, if desired

Sausage Snack Wraps Recipe

Directions

  1. Heat oven to 375°F.
  2. Separate dough into 16 triangles. Cut each triangle into thirds lengthwise. Place sausage on shortest side of each triangle. Roll up, starting at shortest side of triangle and rolling to opposite point. On ungreased cookie sheet, place rolls point side down.
  3. Bake 12 to 15 minutes or until golden brown. Serve warm with ketchup, horseradish and mustard.

Hot Crab Parmesan Dip Recipe

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 4 medium green onions, thinly sliced (1/4 cup)
  • 1/4 cup mayonnaise or salad dressing
  • 1/4 cup dry white wine or apple juice
  • 2 teaspoons sugar
  • 1 teaspoon ground mustard
  • 1 garlic clove, finely chopped
  • 1 can (6 ounces) crabmeat, drained, cartilage removed and flaked

Directions

  1. Heat oven to 375°F. Mix all ingredients except crabmeat, almonds and crackers in medium bowl until well blended. Stir in crabmeat.
  2. Spread crabmeat mixture in ungreased pie plate, 9×1 1/4 inches, or shallow 1-quart casserole. Sprinkle with almonds.
  3. Bake uncovered 15 to 20 minutes or until hot and bubbly. Serve with crackers.

Egg Nog Recipe

Ingredients

  • 9 ea Egg yolks
  • 3 ea Egg whites
  • 1 1/2 c Super fine sugar
  • 1 qt Whole milk
  • 2 qt Heavy cream
  • 1 pt Bourbon
  • 8 oz Cognac
  • 2 oz Dark rum

Directions

  1. Beat egg yolks until thick and pale yellow. Add sugar to yolks and beat adding milk and 1 quart of heavy cream. Add bourbon, rum and cognac while stirring. Beat the other quart of heavy cream and egg whites seperately and fold into the mixture and add nutmeg on top.

Makes 4 1/2 litres.

Mini Crab Cake Bites Recipe

Ingredients

  • 2 cans (6 oz each) crabmeat, well drained, flaked
  • 3/4 cup shredded Cheddar cheese (3 oz)
  • 3/4 cup Bisquick mix
  • 1/2 cup finely chopped green onions
  • 1/2 cup finely chopped red, yellow or orange bell pepper
  • 1/2 cup finely chopped celery
  • 1/2 cup milk
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon seafood seasoning
  • 2 eggs

Mini Crab Cake Bites Recipe

Directions

  1. Heat oven to 375°F. Lightly spray 24 mini muffin cups with cooking spray.
  2. In large bowl, stir together all ingredients. Scoop mixture evenly into muffin cups.
  3. ake 20 to 25 minutes or until golden brown or toothpick inserted in the center comes out clean. Cool 5 minutes in pan, then run sharp knife carefully around each bite to remove from pan. Cool another 5 minutes before serving.

Best Pizza Dough Ever Recipe

Ingredients

  • 4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled
  • 1 3/4 (.44 ounce) teaspoons salt
  • 1 teaspoon (.11 ounce) instant yeast
  • 1/4 cup (2 ounces) olive oil (optional)
  • 1 3/4 cups (14 ounces) water, ice cold (40°F)
  • Semolina flour OR cornmeal for dusting

Directions

  1. Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand. Reverse the circular motion a few times to develop the gluten further. Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. If you are using an electric mixer, switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn’t come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a teaspoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky, and register 50 to 55F.
  2. Sprinkle flour on the counter and transfer the dough to the counter. Prepare a sheet pan by lining it with baking parchment and misting the parchment with spray oil (or lightly oil the parchment). Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas), You can dip the scraper into the water between cuts to keep the dough from sticking to it, Sprinkle flour over the dough. Make sure your hands are dry and then flour them. Lift each piece and gently round it into a ball. If the dough sticks to your hands, dip your hands into the flour again. Transfer the dough balls to the sheet pan, Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag.
  3. Put the pan into the refrigerator overnight to rest the dough, or keep for up to 3 days. (Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.)
  4. On the day you plan to make the pizza, remove the desired number of dough balls from the refrigerator 2 hours before making the pizza. Before letting the dough rest at room temperature for 2 hours, dust the counter with flour, and then mist the counter with spray oil. Place the dough balls on top of the floured counter and sprinkle them with flour; dust your hands with flour. Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour, mist it again with spray oil, and cover the dough loosely with plastic wrap or a food-grade plastic bag. Now let rest for 2 hours.
  5. At least 45 minutes before making the pizza, place a baking stone either on the floor of the oven (for gas ovens), or on a rack in the lower third of the oven. Heat the oven as hot as possible, up to 800F (most home ovens will go only to 500 to 550F, but some will go higher). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.
  6. Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Make the pizzas one at a time. Dip your hands, including the backs of your hands and knuckles, in flour and lift I piece of dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. If it begins to stick to your hands, lay it down on the floured counter and reflour your hands, then continue shaping it. If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again. You can also resort to using a rolling pin, though this isn’t as effective.
  7. When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter for a 6-ounce piece of dough), lay it on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide. Lightly top it with sauce and then with your other toppings, remembering that the best pizzas are topped with a less-is-more philosophy. The American “kitchen sink” approach is counterproductive, as it makes the crust more difficult to bake. A few, usually no more than 3 or 4 toppings, including sauce and cheese is sufficient.
  8. Slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. Wait 2 minutes, then take a peek. If it needs to be rotated 180 degrees for even baking, do so. The pizza should take about 5 to 8 minutes to bake. If the top gets done before the bottom, you will need to move the stone to a lower self before the next round. if the bottom crisps before the cheese caramelizes, then you will need to raise the stone for subsequent bakes.
  9. Remove the pizza from the oven and transfer to a cutting board. Wait 3 to 5 minutes before slicing and serving, to allow the cheese to set slightly.

Makes six 6-ounce pizza crusts.

Norwegian Christmas Pudding Recipe

Ingredients

  • 1 lb butter
  • 2 c water
  • 6 tb flour
  • 1 1/4 c flour
  • 6 c milk
  • 1/2 ts salt
  • 1 beaten egg
  • 2 ts sugar
  • Cinnamon

Directions

  1.   Melt butter & water, bring to a boil for 5 minutes, add 6 tablespoons flour, stir in with a whisk. 
  2. Wait a few minutes & remove the fat that comes out (this is used later). 
  3. Add 1 1/4 cups flour & stir again, add milk which has been heated, use electric mixer to keep it from getting lumpy.  while beating, add salt, egg & sugar. 
  4. Put in crock pot to keep warm with the skimmed fat poured over pudding & add sugar & cinnamon.

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.