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The VIPeer
Holiday Cookbook
Baked Ham with Simple Peach Mustard
    Glaze By: Christopher Smith-Thompson
       Ingredients:                  Directions:
 1 large ham, ready to      Place the ham on a rack, fat side
                              up, in a large baking pan or roasting
  cook, about 10 to 12        pan. Score the ham lightly all over
  pounds                      with a sharp knife. Add 1 1/2 cups of
                              water to the pan and cover tightly
 1 cup peach preserves       with foil.

  or peach jam               Bake the ham for about 18 minutes
                              per pound, or to an internal
 2 tablespoons spicy         temperature of 148°.

  brown mustard              Meanwhile, combine the preserves
                              and mustard to make the glaze.
                             About 20 minutes before the ham is
                              done, brush the ham all over with
                              glaze ingredients.
                              Serves 8.
Bread Stuffing
                                  By: Annie Woods
         Ingredients:                           Directions:
 3/4 cup finely chopped onions        Cook and stir onion and celery in butter
 1 1/2 cups chopped celery (with
                                        in 10 to 12 inch skillet until onion is
                                        tender. Stir in about 1/3 of the bread
  leaves)                               cubes. Turn into a deep bowl. Add
 1/2 cup chopped fresh parsley         remaining ingredients; toss. Stuff turkey
 1 cup butter                          just before roasting. 9 cups stuffing.
                                       STUFFING BALLS: Shape stuffing by 1/2
 9 cups soft bread cubes
                                        cupfuls into balls; place in greased
 2 teaspoons salt                      baking dish. Cover and cook in 325
 1 1/2 teaspoons dried sage            degree F oven 30 minutes. Uncover and
                                        cook 15 minutes longer. 10 Stuffing Balls.
 1/4 teaspoon ground sage
                                       NOTE: To make Corn Bread Stuffing, you
 1 teaspoon dried thyme leaves         can substitute corn bread cubes for the
 1/4 teaspoon poultry seasoning        soft bread cubes.
 1/2 teaspoon fresh ground black
  pepper
Note: (Can be seasoned to             Note: (Can also be baked outside a turkey
  personal liking.)                     in a glass dish covered with tin foil if one
                                        so desires.)
Brown Sugar Pumpkin Pie
                             By: Douglas Teeters
          Ingredients:                           Directions:
 2 Tbsp. unsalted butter,              Preheat oven to 425 degrees F. Using
                                         an electric mixer, mix the melted
  melted                                 butter, brown sugar, pumpkin puree
 1 cup light brown sugar, firmly        together until combined.
  packed                                Add in eggs, heavy cream, sour
                                         cream, spices, and vanilla. Mix until
 1 can (15 oz.) pumpkin puree           thoroughly combined.
 3 Large Eggs                          Pour batter into the pie shell, taking
                                         care not to overfill.
 1 cup Heavy Cream
                                        Bake for 15 minutes at 425 degrees
 ⅓ cup Sour Cream                       F, then reduce heat to 350 degrees F
 1 Tablespoon Pumpkin Pie               and bake for about 40-50 minutes.
  Spice                                 Cool to room temperature for 2-3
                                         hours (to allow the pie to finish setting
 2 teaspoons Vanilla Extract            up) then serve with whipped cream.
 1 (9 Inch) Deep Dish Frozen
  Pie Shell (or make your own)
Candied Sweet Potatoes
                       By: Isabella Paul
        Ingredients:                    Directions:
 3 pound large sweet            Preheat oven to 375°F.

    potatoes, peeled and         Cut each potato half
                                  lengthwise into fourths. Steam
    halved crosswise              potatoes on a steamer rack
   1 cup packed light            set over boiling water,
    brown sugar                   covered, until just tender, 10
                                  to 15 minutes, then cool,
   1/2 stick unsalted butter     uncovered. Transfer to a
   1/4 cup water                 buttered 3-quart shallow
                                  baking dish.
   1/4 teaspoon salt            Simmer brown sugar, butter,
   1/4 to 1/3 cup bourbon        water, and salt, stirring
                                  occasionally, until sugar is
                                  dissolved and syrup is
                                  thickened, about 5 minutes.
                                  Stir in bourbon to taste.
Candy Cane Fudge
                            By: Hannah Rymarowicz
         Ingredients:                   Directions:
   ½ Cup Whipping Cream        Line 8-inch baking pan with
                                 foil, extending edges over sides
   ½ Cups Light Corn            of pan.
    Syrup                       Bring cream and corn syrup to a
                                 boil in 2-quart saucepan over
   3 Cups Semisweet             medium heat. Boil 1 minutes.
    Chocolate Chips              Remove from heat. Stir in
                                 chocolate. Cook until chocolate
   1 ½ Cups Powdered            is melted, stirring constantly. Stir
    Sugar, sifted                in powdered sugar, candy canes
                                 and vanilla. Pour into prepared
   1 Cup Candy
                                 pan. Spread mixture into
    Canes, crushed               corners. Cover; refrigerate 2
   1 ½ Teaspoons Vanilla        hours or until firm.
                                Lift fudge out of pan using foil;
    Extract
                                 remove foil. Cut into 1-inch
        Makes 64 pieces.         squares. Store in airtight
Coconut Balls
                      By: Emily Rose
          Ingredients:                  Directions:
   2c pecans, chopped          Melt butter and add
   1lb coconut                    sweetened condensed
                                   milk, sugar, vanilla, salt,
   1can Eagle Brand               pecans, and coconut.
    (sweetened condensed           Form into balls and chill.
    milk)
                                   In double boiler melt a
   2lb confectioners sugar        large package of
   2t vanilla                     chocolate chips with 1/2
                                   bar of paraffin wax.
   1/2t salt
                                  Using a toothpick, dip
   1 stick butter                 each ball into chocolate
   1 large bag of chocolate       until covered.
    chips                         Keep the chocolate in
   1/2 bar paraffin wax           warm water until all the
                                   balls are coated so it
Corn Muffins
                            By: Nikkie Campbell
         Ingredients:            Directions:

 1 1/2 cups sifted flour         Sift flour then measure; add
 2 1/4 teaspoons baking           baking powder, salt and sugar,
    powder                         then sift again.
   3/4 teaspoon salt             Add cornmeal and mix well.
   2 tablespoons sugar           Combine eggs, milk, and melted
   3/4 cup cornmeal               butter; add to the flour mixture,
                                   blending just until ingredients
   2 eggs well beaten             are moist.
   1 cup milk                    Bake in greased muffin cups at
   1/4 cup melted butter          425° for about 25 minutes.

                                    Makes about 12 corn
                                   muffins.
Cranberry Bread
                                     By: Emily Rose
            Ingredients:                               Directions:
   2 cups of all-purpose flour              Combine flour, sugar, baking
   1 cup sugar                                 powder, salt, and baking soda in a
                                                large bowl.
   1 1/2 tsp. baking powder
                                             Cut in butter until mixture is
   1 tsp. salt
                                                crumbly. Add egg, orange peel,
   1/2 tsp. baking soda
                                                and orange juice all at once; stir
   1/4 cup butter or margarine                 just until mixture is evenly moist.
   1 egg, beaten                              Fold in cranberries and nuts.
   1 tsp. grated orange peel                Spoon into a greased 9“ x 5” x3"
   1/4 cup orange juice                        loaf pan.
   1 cup coarsely chopped walnuts           Bake at 350°F for 1 hour and 10
   1 1/2 cups fresh or frozen                  minutes, or until a toothpick
    cranberries, chopped                        inserted in the center comes out
                                                clean.
                                             Remove from pan and cool on
                                                wire rack.
                                             Slice and serve.
Double Delights
                          By: Sahar Siddiqi
       Ingredients:               Ingredients Continued:
Chocolate Dough                 Vanilla Dough
 1 cup butter, softened         1 cup butter, softened
 1-1/2 cups sugar               1-1/2 cups sugar
 2 eggs                         2 eggs
 2 teaspoons Spice Islands®     2 teaspoons Spice Islands® pure
  pure vanilla extract            vanilla extract
 2 cups all-purpose flour       2-3/4 cups all-purpose flour
 2/3 cup baking cocoa           2 teaspoons cream of tartar
 3/4 teaspoon baking soda       1 teaspoon baking soda
 1/2 teaspoon salt              1/2 teaspoon salt
 1 cup coarsely chopped         1 cup coarsely chopped pecans
  pecans
                                 4 ounces German sweet
 5 ounces white baking           chocolate, chopped
  chocolate, chopped
Double Delights (Cont.)
                              By: Sahar Siddiqi
Directions:
 For chocolate dough, in a large bowl, cream butter and sugar until light
    and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking
    soda and salt; gradually add to creamed mixture and mix well. Stir in
    pecans and white chocolate.
   For vanilla dough, in another large bowl, cream butter and sugar until
    light and fluffy. Beat in eggs and vanilla. Combine the flour, cream of
    tartar, baking soda and salt; gradually add to creamed mixture and mix
    well. Stir in pecans and German chocolate. Cover and refrigerate both
    dough's for 2 hours.
   Divide both dough's in half. Shape each portion into a 12-in. roll; wrap in
    plastic wrap. Refrigerate for 3 hours or until firm.
   Unwrap and cut each roll in half lengthwise. Place a chocolate half and
    vanilla half together, pressing to form a log; wrap in plastic wrap.
    Refrigerate for 1 hour or until the dough holds together when cut.
   Using a serrated knife, cut into 1/4-in. slices. Place 2 in. apart on
    greased baking sheets. Bake at 350° for 8-10 minutes or until set.
    Remove to wire racks to cool Yield: About 15 dozen.
                               Makes 180 cookies.
Easy OREO Truffles
                             By: Mrs. Weir
         Ingredients:                         Directions:
 1 (16 ounce) package OREO           Crush 9 of the cookies to fine
                                       crumbs in food processor; reserve
    Chocolate Sandwich
                                       for later use. (Cookies can also be
    Cookies, divided                   finely crushed in a resealable plastic
   1 (8 ounce) package                bag using a rolling pin.) Crush
                                       remaining 36 cookies to fine
    PHILADELPHIA Cream                 crumbs; place in medium bowl. Add
    Cheese, softened                   cream cheese; mix until well
   2 (8 ounce) packages               blended. Roll cookie mixture into 42
                                       balls, about 1-inch in diameter.
    BAKER'S Semi
                                      Dip balls in chocolate; place on wax
   -Sweet Baking Chocolate,           paper-covered baking sheet. (Any
    melted (or white chocolate)        leftover chocolate can be stored at
                                       room temperature for another use.)
   (1 Tablespoon mint extract)        Sprinkle with reserved cookie
    Optional for Oreo Mint Balls       crumbs.
                                      Refrigerate until firm, about 1 hour.
                                       Store leftover truffles, covered, in
                                       refrigerator.
Eskimo Snowballs
                          By: Samara Filep
         Ingredients:                      Directions:
 1 cup butter or                  Cream butter with water and
    margarine, softened               vanilla. Add sugar, cocoa,
   4 tablespoons water               and oatmeal, mix well. Roll
                                      into 1-inch balls.
   1 teaspoon vanilla extract
                                     Add more water if necessary
   6 tablespoons cocoa powder        to make the dough stick
   1-1/2 cup granulated sugar        together.
   4 cups quick-cooking oats        Divide the balls in half.
   powdered sugar                   Roll half the balls in
   flaked coconut                    confectioners’ sugar and
   chopped nuts                      coconut, then roll the other
                                      half in the chopped nuts.
                                     Refrigerate until serving.
         Makes about 30
                                  Note: This is a no-bake recipe.
Gingerbread Cheesecake
                           By: Ashley Cherapan
         Ingredients:                  Ingredients Continued:
 All-purpose flour, for dusting       1/4 teaspoon salt
 1/4 recipe of the dough for         1 1/2 teaspoons ground
    Molasses-Gingerbread               ginger
    Cookies                           1 teaspoon ground cinnamon
    4 tablespoons unsalted           1 teaspoon freshly grated
    butter, melted                     nutmeg
    1 3/4 cups granulated sugar      1/4 teaspoon ground cloves
   2 pounds cream cheese, room       1/2 teaspoon finely grated
    temperature                        lemon zest
   1 teaspoon pure vanilla           6 gingerbread men (see
    extract                            above)
   4 large eggs, room
    temperature
   1/4 cup unsulfured molasses
Gingerbread Cheesecake
       (Cont.)
                                         By: Ashley Cherapan
                                          Directions:
   Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan in 2 layers of foil.
   On a generously floured piece of parchment, roll dough to a 13-by-10-inch rectangle,
    about 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto a baking
    sheet. Bake until firm and golden brown, about 14 minutes. Let cool completely on sheet
    on a wire rack. Break into large pieces, then pulse in a food processor until finely ground.
   Combine butter, 1/4 cup sugar, and 2 cups cookie crumbs in a bowl. Press mixture firmly
    and evenly into bottom and one-third of the way up sides of prepared pan. Bake until set,
    about 10 minutes. Let cool on rack.
   Reduce oven temperature to 325 degrees. Beat cream cheese with a mixer on medium
    speed until fluffy, about 3 minutes. Beat in remaining 1 1/2 cups sugar and the vanilla,
    scraping down sides of bowl as needed. Reduce speed to low. Add eggs, 1 at a time,
    beating well after each addition and scraping sides of bowl as needed. Beat in molasses,
    salt, spices, and lemon zest. Pour filling into cooled crust.
   Place cheesecake in a large, shallow roasting pan. Transfer to oven, and carefully add
    enough hot water to roasting pan to come about halfway up sides of springform pan. Bake
    until cheesecake is set but still slightly wobbly in center, 60 to 65 minutes. Carefully
    remove springform pan from roasting pan, and let cool on a wire rack. Refrigerate,
    uncovered, for at least 8 hours (preferably overnight).
   Before serving, run a hot knife around edges of cheesecake to loosen, and remove sides
    of pan. Arrange gingerbread cookies in center of cake in a circle (with heads facing inward
    and arms touching, alternating light and dark).
Hot Spiced Cranberry Cider
                         By: Marci Rose
    Ingredients:                      Directions:

• 2 quarts apple cider           In a large pot, combine
• 6 cups cranberry juice          apple cider, cranberry
                                  juice, brown
• 1/4 cup packed brown
  sugar                           sugar, cinnamon
                                  sticks, cloves and
• 4 cinnamon sticks               lemon slices. Bring to a
• 1 1/2 teaspoons whole           boil, reduce heat, and
  cloves                          simmer for 15 to 20
• 1 lemon, thinly sliced          minutes.
                                 With a slotted
                                  spoon, remove
                                  cinnamon, cloves, and
                                  lemon slices.
Kandy Kakes
                         By: Melody Pancoast
         Ingredients:                   Directions:
   1 cup milk                  Set oven to 350*.
   2 tbsp butter               Scold 1 cup milk, plus 2 tablespoons
                                   of butter.
   4 eggs
                                  Let cool. In a bowl, put 4 eggs, 2
   2 cups sugar                   cups of sugar, 2 cups of flour, 1
   2 cups flour                   teaspoon of vanilla, and 2 teaspoons
                                   of baking powder. Beat together,
   1 tsp vanilla                  then add milk. Batter will be thin.
   2 tsp baking powder           Grease and flour a 15 ½ x 10 ½ x 2
   peanut butter                  pan. Bake 25 minutes.
                                  When done, hot out of the oven,
   8oz. Hershey’s Chocolate       spread a thin layer of peanut butter
    bar                            over the cake.
                                  Rest, until hard. Melt 8oz. Hershey’s
                                   Chocolate bar and spread over the
                                   cake. Cool.
                                  Cut before the chocolate becomes to
LIBBY’S® Pumpkin Roll
                                                By: Karis Bowman
             Ingredients:
Cake:
                                                                Directions:
  1/4 cup powdered sugar (to sprinkle on            FOR CAKE:
   towel)                                             PREHEAT oven to 375° F. Grease 15 x 10-inch
  3/4 cup all-purpose flour                           jelly-roll pan; line with wax paper. Grease and
  1/2 teaspoon baking powder                          flour paper. Sprinkle a thin, cotton kitchen towel
                                                       with powdered sugar.
  1/2 teaspoon baking soda
                                                      COMBINE flour, baking powder, baking soda,
  1/2 teaspoon ground cinnamon
                                                       cinnamon, cloves and salt in small bowl. Beat
  1/2 teaspoon ground cloves                          eggs and granulated sugar in large mixer bowl
  1/4 teaspoon salt                                   until thick. Beat in pumpkin. Stir in flour mixture.
  3 large eggs                                        Spread evenly into prepared pan. Sprinkle with
                                                       nuts
  1 cup granulated sugar
                                                      BAKE for 13 to 15 minutes or until top of cake
  2/3 cup LIBBY'S® 100% Pure Pumpkin                  springs back when touched. (If using a dark-
  1 cup walnuts, chopped (optional)                   colored pan, begin checking for doneness at 11
                                                       minutes.) Immediately loosen and turn cake onto
Filling:                                               prepared towel. Carefully peel off paper. Roll up
                                                       cake and towel together, starting with narrow
    1 pkg. (8 oz.) cream cheese, at room
     temperature                                       end. Cool on wire rack.
    1 cup powdered sugar, sifted                    FOR FILLING:
    6 tablespoons butter or                          BEAT cream cheese, 1 cup powdered sugar,
     margarine, softened                               butter and vanilla extract in small mixer bowl until
    1 teaspoon vanilla extract                        smooth. Carefully unroll cake. Spread cream
                                                       cheese mixture over cake. Reroll cake. Wrap in
    Powdered sugar (optional for decoration)          plastic wrap and refrigerate at least one hour.
                                                       Sprinkle with powdered sugar before serving, if
                                                       desired.
Meringue-Frosted Cake with Raspberry
     Filling
                                         By: Courtney Jackson
           Ingredients:                                             Directions:
   12 tablespoons unsalted butter, room          Preheat oven to 350 degrees, with rack in center. Butter two
                                                   8-inch round cake pans; line bottoms with parchment paper.
    temperature, plus more for pans                Butter paper; dust with flour; tap out excess. In a large bowl,
                                                   whisk flour, baking powder, and salt; set aside.
   2 1/2 cups all-purpose flour, plus
    more for pans                                 Using an electric mixer, in a large bowl, beat butter with 1 cup
                                                   sugar until light and fluffy. Add eggs and yolks, one at a time,
   1 tablespoon baking powder                     beating well after each addition. Add vanilla; beat until
                                                   combined.
   1 teaspoon salt                               Alternately add flour mixture and milk, beginning and ending
   1 3/4 cups sugar                               with flour mixture; beat just until combined. Divide batter
                                                   between prepared pans.
   2 large eggs, plus 3 large egg yolks          Bake cakes side by side (not touching), rotating pans halfway
    (reserving whites for meringue, plus 1         through, until a toothpick inserted in center comes out clean,
                                                   25 to 30 minutes. Cool in pans 10 minutes. Run a knife
    additional white)                              around edge of pans. Invert cakes onto a cooling rack;
   1 teaspoon pure vanilla extract                remove parchment. Cool completely, upside down.
                                                  In a small bowl, combine raspberries and preserves. On an
   1 cup milk                                     ovenproof serving platter, place one cake layer, bottom side
                                                   up; spread with raspberry mixture, leaving a 1-inch border.
   5 ounces frozen raspberries, thawed            Top with second cake layer, bottom side up.
    and drained (1/2 cup)
                                                  Preheat oven to 450 degrees, with rack in bottom third. Using
   1/4 cup raspberry preserves                    an electric mixer, beat reserved whites with additional egg
                                                   white until soft peaks form. Gradually add 3/4 cup sugar, 1
                                                   tablespoon at a time, beating whites until stiff. Using a
                                                   spatula, frost top and sides of cake, lifting spatula
                                                   occasionally to make peaks. Bake until tips of meringue
                                                   brown slightly, about 2 minutes, watching carefully so they
Mocha Truffle Cookies
                             By: Gianna Torres
        Ingredients:                            Directions:
 ½ cup butter, cubed                   In a small saucepan over low
                                         heat, melt butter and ½ cup
 1-1/2 cups semisweet chocolate
                                         chocolate chips.
  chips, divided
                                        Remove from the heat; stir until
 2 to 3 teaspoons instant coffee        smooth.
  granules                              Stir in coffee granules; cool for 5
 2 eggs                                 minutes.
 ¾ cup of sugar                        Stir in eggs, sugars and vanilla.
 ¾ cups of packed brown sugar           Combine the flour, cocoa, baking
                                         powder and salt; fold into the
 2 teaspoon vanilla extract             chocolate mixture with remaining
 2 cups all-purpose flour               chocolate chips.
 1/3 cup baking cocoa                  Drop by round teaspoonfuls 2
                                         inches apart onto greased baking
 ½ teaspoon baking powder               sheets.
 ¼ teaspoon salt                       Bake at 350 degrees for 9-11
                                         minutes or until tops appear slightly
                                         dry and cracked.
Oreo Balls
                    By: Symantha Sullivan
        Ingredients:                  Directions:
                                     Mix cream cheese with electric
 8 ounces softened cream
                                        mixer until fluffy.
  cheese or whipped cream
  cheese                               Add the crushed Oreos and
                                        beat on high until well mixed.
 18 ounces package of Oreo
                                       Chill for at least 2 hours in the
  cookies (buy the regular              freezer. Then roll Oreo cookie
  NOT double                            mix into one inch Oreo Balls.
  stuffed), crushed (crush the
                                        Next, melt the chocolate chips
  entire cookie- don't remove           and shortening with a double
  the filling!)                         boiler or in the microwave.
 2 cups semi-sweet or milk             Dip the Oreo balls completely
  chocolate chips                       into the melted chocolate using
 1 tablespoon shortening               tongs or a toothpick.
                                        Put on wax paper. After the
  (Makes about 3 or 4 dozen Oreo
                                        Oreo balls harden, keep them in
   Balls,  depending on the size)       the refrigerator.
Original NESTLE® TOLL HOUSE® Chocolate
Cookies
                               By: Elizabeth Conroy
           Ingredients:                         Directions:
  2 1/4 cups all-purpose flour         PREHEAT oven to 375° F.
  1 teaspoon baking soda               COMBINE flour, baking soda and
  1 teaspoon salt                       salt in small bowl. Beat
  1 cup (2 sticks) butter, softened
                                         butter, granulated sugar, brown
                                         sugar and vanilla extract in large
  3/4 cup granulated sugar              mixer bowl until creamy. Add
    3/4 cup packed brown sugar          eggs, one at a time, beating well
    1 teaspoon vanilla extract          after each addition. Gradually beat
                                         in flour mixture. Stir in morsels and
    2 large eggs                        nuts. Drop by rounded tablespoon
    2 cups (12-oz. pkg.) NESTLÉ®        onto ungreased baking sheets.
     TOLL HOUSE® Semi-Sweet             BAKE for 9 to 11 minutes or until
     Chocolate Morsels
                                         golden brown. Cool on baking
    1 cup chopped nuts                  sheets for 2 minutes; remove to wire
                                         racks to cool completely.
Peanut Butter Blossoms
                            By: Annie Woods
          Ingredients:                          Directions:
 48 HERSHEY'S KISSES Brand             Heat oven to 375°F. Remove
    Milk Chocolates                      wrappers from chocolates.
   1/2 cup shortening                  Beat shortening and peanut butter
   3/4 cup REESE'S Creamy Peanut        in large bowl until well blended.
    Butter                               Add 1/3 cup granulated sugar and
   1/3 cup granulated sugar             brown sugar; beat until fluffy. Add
                                         egg, milk and vanilla; beat well.
   1/3 cup packed light brown sugar     Stir together flour, baking soda
   1 egg                                and salt; gradually beat into
   2 tablespoons milk                   peanut butter mixture.
                                        Shape dough into 1-inch balls.
   1 teaspoon vanilla extract
                                         Roll in granulated sugar; place on
   1-1/2 cups all-purpose flour         ungreased cookie sheet.
   1 teaspoon baking soda              Bake 8 to 10 minutes or until
   1/2 teaspoon salt                    lightly browned. Immediately
   Granulated sugar                     press a chocolate into center of
                                         each cookie; cookie will crack
     (Makes about 4 dozen.)              around edges. Remove from
                                         cookie sheet to wire rack. Cool
                                         completely
Peanut-Butter Pie
                             By: Ashley Pancoast
           Ingredients:
For Crust:
   25 Whole Oreos
   4 Tablespoons Butter, melted
Peanut Butter Filling:
   1 cup creamy peanut butter
   1 package (8 ounce) softened cream cheese
   1 ¼ cup powdered sugar
   1 package (8 ounce) Cool Whip, thawed
Topping:
   1 cup heavy whipping cream
   ½ teaspoon vanilla extract
   2 ½ tablespoons sugar
   1 ½ tablespoons unsweetened cocoa powder
Peanut-Butter Pie (Cont.)
                                       By: Ashley Pancoast
                                        Directions:
The Crust:
 Process/Crush the Oreos until they are fine crumbs, make sure that you cannot see any of the
  white cream.
 Pour melted butter over the top and stir with a fork to combine.
 Press into an 8 inch pie pan and bake at 350 degrees for 5-7 minutes, or until set. Make sure
  not to burn the Oreos.
 Remove from oven and allow to cool COMPLETELY.
The Filling:
 Beat peanut butter with cream cheese until smooth.
 Add powdered sugar and beat until smooth.
 Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.
 Pour filling into crust, evening out the top with knife or spatula.
 Chill or at least an hour before serving.
The Topping:
 In a large mixing bowl place the whipping cream, vanilla extract, cocoa, and sugar and stir to
  combine.
 Cover and chill the bowl and wire whisk in the refrigerator for at least one hours, so that the
  cocoas has time to dissolve.
 When chilled, beat the mixture until stiff peaks form.
 Place the whipped cream over top of the pie.
Petite Stick Buns
                                 By: Courtney Jackson
           Ingredients:                                     Directions:
   3 to 3-1/4 cups all-purpose flour         In a large bowl, combine 2 cups flour,
   1/4 cup sugar                              sugar, yeast and salt. In a small
                                               saucepan, heat the milk and butter to
   1 package (1/4 ounce) active dry yeast     120°-130°. Add to dry ingredients; beat
   1 teaspoon salt                            just until moistened. Add egg; beat until
                                               smooth. Stir in enough remaining flour
   1-1/4 cups milk
                                               to form a firm dough (dough will be
   1/4 cup butter, cubed                      sticky). Do not knead. Cover and let
   1 egg                                      rise in a warm place until doubled,
                                               about an hour.
Topping:
                                              In a small saucepan over low heat,
 1 cup packed brown sugar                     cook topping ingredients until butter is
 3/4 cup butter, cubed                        melted. Drop by rounded teaspoonfuls
                                               into 24 well-greased muffin cups.
 3/4 cup chopped pecans, toasted
                                              Stir dough down. Fill greased muffin
 2 tablespoons honey                          cups half full. Cover and let rise in a
                                               warm place until doubled, about 30
 1 teaspoon ground cinnamon
                                               minutes.
 1/2 teaspoon maple flavoring                Place muffin cups on foil-lined baking
         (Makes 2 Dozen)                       sheets. Bake at 375° for 12-15 minutes
                                               or until golden brown. Cool for 2
                                               minutes before inverting onto baking
                                               sheets. Transfer to serving platters.
Pumpkin Pie
                           By: Zachary Ballinger
         Ingredients:                            Directions:
 1 medium sugar pumpkin                 Cut pumpkin in half, and remove
                                          seeds. Lightly oil the cut surface.
 1 tablespoon vegetable oil
                                          Place cut side down on a jelly roll
 1 recipe pastry for a 9 inch            pan lined with foil and lightly oiled.
  single crust pie                        Bake at 325 degrees F (165
                                          degrees C) until the flesh is tender
 1/2 teaspoon ground ginger
                                          when poked with a fork. Cool until
 1/2 teaspoon ground cinnamon            just warm. Scrape the pumpkin flesh
 1 teaspoon salt
                                          from the peel. Either mash, or puree
                                          in small batches in a blender.
 4 eggs, lightly beaten
                                         In large bowl, blend together 2 cups
 1 cup honey, warmed slightly            pumpkin puree, spices, and salt.
 1/2 cup milk
                                          Beat in eggs, honey, milk, and
                                          cream. Pour filling into pie shell.
 1/2 cup heavy whipping cream
                                         Bake at 400 degrees F ( 205
                                          degrees C) for 50 to 55 minutes, or
                                          until a knife inserted 1 inch from
                                          edge of pie comes out clean. Cool
                                          on a wire rack
Raisin Filled Cookies
                               By: Melody Peters
             Ingredients:                         Directions:
For Dough:                            For Dough:
   2 Cups Brown Sugar                   Cream sugar, shortening and eggs.
   1 Cup Crisco Shortening              Mix flour and baking soda together.
   3 eggs                               Add to creamed mixture.
   4 Cups Flour                         Add vanilla.
   1 teaspoon Baking Soda            For Filling:
   1 teaspoon vanilla                   Combine sugar, raisins, water, pineapple
For Filling:                              juice, and cornstarch.
   1 Cup sugar                          Boil over low hear until thick.
   2 Cups raisins                       Then add vanilla and walnuts.
   1/2 Cup water                        Roll dough out until ¼ of an inch thick.
   ½ Cup Pineapple Juice                Cut into 2-3 inch circles.—you can use
                                          something like a cup or mug
   2 Tablespoons cornstarch
                                         Put a teaspoon of filling on the circle.
   1 teaspoon vanilla
                                         Lay another circle on top—this is the lid.
   1 Cup ground walnuts
                                         Does not seal- edge will seal itself.
                                         Bake at 375 degrees for 12 minutes.
Soft Gingersnaps
                                   By: Marci Rose
             Ingredients:                           Directions:
   1 1/2 cups butter (no substitutes)     In a mixing bowl, cream butter
   softened                                 and sugar. Add eggs, one at a
   2 cups sugar                             time, beating well after each
   2 eggs
                                             addition. Beat in molasses.
                                             Combine the flour, baking soda,
   1/2 cup molasses
                                             cinnamon, ginger, cloves, salt
   4 1/2 cups all-purpose flour             and nutmeg; gradually add to
   3 teaspoons baking soda                  creamed mixture. Refrigerate for
   2 teaspoons ground cinnamon              1 hour or until dough is easy to
   1 teaspoon ground ginger                 handle.
   1 teaspoon ground cloves               Roll into 1-in. balls; roll in sugar.
   1/2 teaspoon salt                        Place 2 in. apart on ungreased
                                             baking sheets. Bake at 350
   1/2 teaspoon ground nutmeg
                                             degrees F for 8-12 minutes or
   Additional sugar                         until puffy and lightly browned.
                                             Cool for 1 minute before
                                             removing to wire racks.
Sour Cream Cut-Outs
                      By: Elizabeth Conroy
         Ingredients:                      Directions:
 1 cup butter, softened           Preheat oven to 375 degrees F (190
                                    degrees C).
 1 cup white sugar
                                   In a large bowl, cream together the
 2 eggs                            butter and sugar until smooth. Beat
                                    in the eggs one at a time, then stir in
 1 cup sour cream                  the sour cream and vanilla. Stir in
 1 1/2 teaspoons vanilla           baking soda, baking powder and
    extract                         salt; gradually mix in flour to form a
                                    dough that is stiff enough to roll out.
   1 teaspoon baking soda          More or less flour may be
                                    necessary.
   1 teaspoon baking powder
                                   Roll out dough on a lightly floured
   1/2 teaspoon salt               surface and cut into shapes using
   6 1/2 cups cake flour           cookie cutters. Place cookies 2
                                    inches apart on ungreased cookie
                                    sheets.
                                   Bake for 10 minutes in the
                                    preheated oven, or until firm and the
                                    center appears dry. Cookies will
Spanish Flan
                       By: Denise Castro
      Ingredients:                      Directions:
                                Preheat oven to 350 degrees F (175
                                 degrees C). In a medium saucepan over
 1 cup white sugar              medium-low heat, melt sugar until
                                 liquefied and golden in color.
 3 eggs                        Carefully pour hot syrup into a 9 inch
                                 round glass baking dish, turning the dish
 1 (14 ounce) can               to evenly coat the bottom and sides. Set
  sweetened condensed            aside.
  milk                          In a large bowl, beat eggs. Beat in
                                 condensed milk, evaporated milk and
 1 (12 fluid ounce) can         vanilla until smooth.
  evaporated milk               Pour egg mixture into baking dish.
                                 Cover with aluminum foil.
 1 tablespoon vanilla          Bake in preheated oven 60 minutes. Let
  extract                        cool completely.
                                To serve, carefully invert on serving
                                 plate with edges when completely cool.
Spiced Pudding Squares
                           By: Hannah Rymarowicz
              Ingredients:                     Directions:
•   1/2 cup - Butter, melted, cooled   HEAT oven to 375ºF.
•   1 - Egg                            MIX first 3 ingredients just until
•   1 Package (2-layer size) - Spice     blended; press onto bottom of
    cake mix                             13x9-inch pan sprayed with
•   1 Package (3.4 oz.) - JELL-O         cooking spray.
    Vanilla Flavor Instant Pudding     BAKE 15 to 17 min. or until
•   1 Cup - Cold milk                    toothpick inserted in center
•   1-1/2 - Tablespoon - Pumpkin         comes out clean. Cool
    pie spice                            completely.
 1-1/2 - Cups thawed COOL             BEAT pudding mix, milk and
    WHIP Whipped Topping                 spice in medium bowl with
 2 Tablespoon - Toffee bits             whisk 2 min. Gradually stir in
                                         COOL WHIP until well blended;
                                         spread over crust. Refrigerate 2
                                         hours. Sprinkle with toffee bits
Spicy Sweet Potato Chips
                             By: Mrs. Weir
         Ingredients:                          Directions:
   2 tablespoons olive oil            Preheat oven to 450 degrees F (230
                                        degrees C). Line a baking sheet
   2 tablespoons maple                 with aluminum foil.

    syrup                              Stir together olive oil, maple
                                        syrup, and cayenne pepper in a
   1/4 teaspoon cayenne                small bowl. Brush the sweet potato
                                        slices with the maple mixture and
    pepper                              place onto the prepared baking
                                        sheet. Sprinkle with salt and pepper
   3 large sweet potato,               to taste.
    peeled and cut into                Bake in preheated oven for 8
                                        minutes, then turn the potato slices
   1/4-inch slices                     over, brush with any remaining
   salt and pepper to taste            maple mixture, and continue baking
                                        until tender in the middle, and crispy
                                        on the edges, about 7 minutes
                                        more.
        (Makes 6 servings)

                                        Serve with blue cheese or blue
Strawberry Cupcakes
                                      By: Thomasine Kelley
           Ingredients:                                        Directions:
   2/3 cup whole fresh or frozen             Preheat oven to 350 degrees. Line a 12-cup muffin tin
    strawberries, thawed                       with cupcake liners; set aside.
   1 1/2 cups all-purpose flour, sifted      Place strawberries in a small food processor; process
                                               until pureed. You should have about 1/3 cup of puree,
   1 teaspoon baking powder                   add a few more strawberries if necessary or save any
                                               extra puree for frosting; set aside.
   1/4 teaspoon coarse salt
                                              . In a medium bowl, whisk together flour, baking powder,
   1/4 cup whole milk, room                   and salt; set aside. In a small bowl, mix together milk,
    temperature                                vanilla, and strawberry puree; set aside.
   1 teaspoon pure vanilla extract           In the bowl of an electric mixer fitted with the paddle
   1/2 cup (1 stick) unsalted butter,         attachment, cream butter on medium-high speed, until
                                               light and fluffy. Gradually add sugar and continue to beat
    room temperature                           until well combined and fluffy. Reduce the mixer speed to
   1 cup sugar                                medium and slowly add egg and egg whites until just
                                               blended.
   1 large egg, room temperature
                                              With the mixer on low, slowly add half the flour mixture;
   2 large egg whites, room                   mix until just blended. Add the milk mixture; mix until just
    temperature                                blended. Slowly add remaining flour mixture, scraping
                                               down sides of the bowl with a spatula, as necessary, until
                                               just blended.
                                              Divide batter evenly among prepared muffin cups.
                                               Transfer muffin tin to oven and bake until tops are just
                                               dry to the touch, 22 to 25 minutes. Transfer muffin tin to a
                                               wire rack and let cupcakes cool completely in tin before
Strawberry Lover’s Pie
                        By: Joseph Lee Burgher Jr.
         Ingredients:                          Directions:
 3 ounces semisweet                    In a large saucepan, melt 2 oz.
    chocolate, divided                   chocolate and butter over low
                                         heat, stirring constantly; spread
   1 tablespoon butter                  or brush over the bottom and up
   1 pastry shell (9 inches), baked     the sides of pastry shell. Chill.
   2 packages (3 ounces each)          Meanwhile, in a large bowl, beat
    cream cheese, softened               the cream cheese, sour
                                         cream, sugar and vanilla until
   1/2 cup sour cream                   smooth. Spread over chocolate
   3 tablespoons sugar                  layer; cover and chill for 2
   1/2 teaspoon Spice Islands® pure     hours.
    vanilla extract                     Arrange strawberries over the
                                         filling; brush with jam. Melt the
   3 to 4 cups fresh                    remaining chocolate and drizzle
    strawberries, hulled                 over the top. Yield: 6-8
   1/3 cup strawberry jam, melted       servings.
Sugar Cookies
                           By: Nina Campbell
          Ingredients:                       Directions:
 2 3/4 cups all-purpose flour       Preheat oven to 375 degrees F.
 1 teaspoon baking soda             In a small bowl, stir together flour,
                                      baking soda, and baking powder.
 1/2 teaspoon baking powder          Set aside.
 1 cup softened butter              In a large bowl, cream together
                                      butter and sugar until smooth. Beat
 1 1/2 cups white sugar              in the egg and vanilla. Gradually
                                      blend in dry ingredients. Add
 1 egg
                                      enough of the buttermilk to moisten
 1 teaspoon vanilla extract          the dough and make it soft, not wet.
 3 to 4 tablespoons buttermilk      Roll rounded teaspoons of dough
                                      into balls and place on a ungreased
 Sprinkles or colored sugar,         cookie sheet. With a brush or
  for decorating                      fingers, moisten the top of each
                                      cookie with the remaining buttermilk
                                      and slightly flatten the top of each
                                      cookie. Sprinkle with raw sugar or
                                      colored sprinkles.
                                     Bake for 8 to 10 minutes or until
                                      slightly golden. Let stand for 2
                                      minutes before removing to cool on
Sweet Potato Casserole
                         By: Melody Peters
        Ingredients:                     Directions:
For Filling:                     For Filling:
 3 cups cooked sweet             Mix sweet potatoes, sugar,
  potatoes, hot and mashed         eggs, vanilla, margarine, and
 1 cup sugar                      milk until fairly smooth.
 2 eggs, well beaten             Place in ungreased casserole
                                   dish.
 1 teaspoon vanilla
 ½ cup margarine
                                 For Topping:
 ½ cup milk
                                  Cut brown sugar, flour, and
For Topping:                       butter until crumbly looking.
 1 cup brown sugar               Add 1 cup of chopped pecans or
 1/3 cup flour                    walnuts.
 1/3 cup butter                  Spread over potato mixture.
                                  Bake at 350 degrees for 30
                                   minutes.
Thanksgiving Bacon Strings
Beans
                     By: Gianna Torres
     Ingredients:                       Directions:
                               Boil string beans in a pot of
                                  water.
 2lbs of fresh green
                                 In a frying pan cut up onions in
  beans                           slices and let them fry. Cut up
 1lb of bacon                    bacon in chunks and put them in
                                  the frying pan also to fry. Place
 3 onions                        the margarine in the frying pan
                                  with the onions and bacon.
 4 tablespoons of
                                 When the string beans are soft
  margarine                       from boiling drain them. Once
                                  the bacon and onions are soft
                                  put the string beans in the frying
                                  pan with the bacon and onions.
                                 Stir well and add salt and
                                  pepper.
                                 Continue on low heat until all is
     Serves 6 people              mixed together well and serve.
Thanksgiving Cherry & Pineapple
Drink
                    By: Brianna Card
        Ingredients:                 Directions:
   Turkey                     Put cherries and
   Cherries                    pineapple chunks
                                around the turkey.
   Pineapple (Chunks)
                               Cook the turkey in 7 Up.
   “7 Up” soda
                               After cooking, drain all
                                the juices from the
                                turkey then pour into
                                glasses.
                               Put some cherries and
                                pineapple chunks on
                                the glass.
                               Enjoy!
Thanksgiving Rolls
                              By: Symantha Sullivan
          Ingredients:                                       Directions:
 2 cups plus 2 tablespoons         In a small saucepan, combine the milk, 3 tablespoons butter,
                                     and sugar. Place over medium-high heat and cook, stirring, until
  milk                               the butter has melted. Remove from the heat and cool to about
                                     110 degrees F. Scatter the yeast over the surface of the liquid
 7 tablespoons unsalted             and set aside until foamy, about 10 minutes.
  butter, plus more for the         Meanwhile, in large bowl, whisk together the flour and salt and
  baking dish                        set aside.
                                    Pour the milk and yeast mixture into the bowl of flour and mix
 3 tablespoons granulated           until a soft, ragged mixture is formed. Transfer the flour mixture
  sugar                              to a well-floured work surface and knead by hand until a soft,
                                     elastic dough is formed, about 10 minutes. Transfer the dough
 1 (1/4-ounce) package              to a lightly oiled bowl, cover with a kitchen towel and place in a
                                     warm spot, until puffed and doubled in size, about 2 hours.
  active dry yeast                  Place a rack in the center of the oven and preheat to 400
 5 cups unbleached all-             degrees F. Transfer the dough to the work surface and, using
                                     your hands, gently flatten into a disc. Divide the dough into 12
  purpose flour                      equal pieces. Using your hands, round each dough piece into a
                                     ball.
 1 tablespoon fine salt
                                    Butter a buttered 9 by 13 by 2-inch baking dish. Place the balls
 Vegetable oil, as needed           of dough, seam side-down, in 3 rows of 4 each. Cover with a
                                     kitchen towel and place in a warm spot until they've risen almost
                                     to the top of the baking dish, about 2 to 2 1/2 hours.
                                    Melt the remaining 4 tablespoons butter and liberally brush the
                                     rolls with it. Bake until golden brown, about 25 minutes
The Bar
                               By: Sahar Siddiqi
         Ingredients:                         Directions:
 1-1/2 cup Butter, Melted           Preheat your oven to 350 degrees F.
    And Then Cooled                  Take 2 tablespoons of the melted butter and brush
                                      your pan (one 9x13 pan or two 8x8 pans), making
   8 ounces, weight Pitted           sure to grease the sides as well.
    Dates, Chopped Coarsely          Set the coarsely chopped dates, walnuts and
   1-1/2 cup Walnuts,                pecans (if using) aside in a bowl.
    Chopped                          Sift the flour, salt, and baking powder into a bowl.
                                      Set aside.
   1 cup Pecans, Chopped            Mix the remaining 1 1/4 cup melted butter and
    (optional)                        sugars until well incorporated.
   2 cups All-purpose Flour         Add the eggs one at a time, mixing well after each
                                      addition. Add in the vanilla.
   1/2 teaspoon Salt                Reserve ¼ cup of the flour mixture. Dredge the
   1/4 teaspoon Baking               date and nut mixture with the reserved flour.
    Powder                           Mix in the rest of the flour mixture with the wet
                                      ingredients.
   3/4 cups Packed Brown
    Sugar                            Fold in dredged dates and nuts with the batter.
                                     Pour the batter onto the buttered pan(s).
   3/4 cups White Sugar             Bake for 30 or more minutes, until light golden
   4 whole Eggs At Room              brown. It can take up to 40 or so minutes to
    Temperature                       cook, so keep checking. The bars are done when
                                      a toothpick inserted in the center comes out with
   1 teaspoon Vanilla                moist crumbs.
                                     Let cool, and cut into squares or bars.
Tuna Curry
                   By: Andrew McGuire
      Ingredients:                   Directions:

 Curry                      Put curry in and let it
 Tuna                          brown to give it a
                                caramel flavor.
 Cream of Mushroom
  Soup                         Add tuna and cream of
                                mushroom soup.
 Mushrooms
                               After cooking for a little
                                while, add mushrooms.
(Because this is a family
                               When done cooking, put
  recipe, there are no
                                over rice.
  technical set
  measurements.)               Enjoy!
Turkey, Stuffing, and Cranberry Sauce
Sandwich
                     By: Ashley Pancoast
      Ingredients:                     Directions:
                              Cut the hoagie roll in half ( you
 Left over turkey               can core out the middle as well
 Left over stuffing             if you want)
                                Take two pieces of turkey ( I
 Left over cranberry            prefer the dark meat, but white
  sauce (canned log/             is also fine)
                                Put as much stuffing on as you
  fresh berries)                 want ( I usually use around ½ -
                                 1 cup)
 Left over gravy
                                Put as much Cranberry Sauce
 A good hoagie roll             on as you want ( I love this so I
  (long “football”               usually put 4 pieces of the log
                                 on)
  shape usually works           Put some Gravy on ( not too
  best)                          much though, you don’t want it
                                 to overpower everything else)
                                Cut the roll in half, you’ll thank
                                 yourself for doing this, and
White Chocolate Chip Cookies
                             By: Ashley Cherapan
        Ingredients:                           Directions:
 1 cup butter, softened              Preheat oven to 350 degrees F
                                         (175 degrees C).
 2 cups white sugar
                                        In a large bowl, cream together
 2 eggs                                 the butter and sugar until
 2 teaspoons vanilla extract            smooth.
 2 cups all-purpose flour              Beat in the eggs one at a
                                         time, then stir in the vanilla.
 3/4 cup unsweetened cocoa
  powder                                Combine the
                                         flour, cocoa, baking soda and
 1 teaspoon baking soda                 salt; stir into the creamed
 1/2 teaspoon salt                      mixture.
 1 2/3 cups white chocolate            Fold in the white chocolate
  chips                                  chips.
                                        Drop by rounded teaspoonfuls
                                         onto ungreased cookie sheets.
    (Makes about 4 ½ dozen.)            Bake for 8 to 10 minutes in the
                                         preheated oven, until cookies
                                         are set.
White Cranberry Cookies
                                 By: Samara Filep
            Ingredients:                        Directions:
   ¾ Cup Sugar                           Set oven on 375
   18 ¼ Cup Brown Sugar
                                           degrees.
   ½ Cup Butter or 1 Stick
   1 Egg                                 Mix butter, sugar, and
   ½ Teaspoon Vanilla                     eggs. Then add the rest
   ½ Teaspoon Cinnamon                    of the ingredients.
   ½ Teaspoon Baking Soda
                                          Bake for 10-12 minutes
   ¼ Teaspoon Salt
   1 Cup Flour
                                           (use non-stick or
   1 ½ Cup Quick Cooking Oatmeal (Not     greased pan.)
    instant cooking oatmeal)
   ¾ Cup Cranberries
   6 OZ. (3/4 Cups) White Chocolate
    Chips

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Vi peer cookbook

  • 2. Baked Ham with Simple Peach Mustard Glaze By: Christopher Smith-Thompson Ingredients: Directions:  1 large ham, ready to  Place the ham on a rack, fat side up, in a large baking pan or roasting cook, about 10 to 12 pan. Score the ham lightly all over pounds with a sharp knife. Add 1 1/2 cups of water to the pan and cover tightly  1 cup peach preserves with foil. or peach jam  Bake the ham for about 18 minutes per pound, or to an internal  2 tablespoons spicy temperature of 148°. brown mustard  Meanwhile, combine the preserves and mustard to make the glaze.  About 20 minutes before the ham is done, brush the ham all over with glaze ingredients. Serves 8.
  • 3. Bread Stuffing By: Annie Woods Ingredients: Directions:  3/4 cup finely chopped onions  Cook and stir onion and celery in butter  1 1/2 cups chopped celery (with in 10 to 12 inch skillet until onion is tender. Stir in about 1/3 of the bread leaves) cubes. Turn into a deep bowl. Add  1/2 cup chopped fresh parsley remaining ingredients; toss. Stuff turkey  1 cup butter just before roasting. 9 cups stuffing.  STUFFING BALLS: Shape stuffing by 1/2  9 cups soft bread cubes cupfuls into balls; place in greased  2 teaspoons salt baking dish. Cover and cook in 325  1 1/2 teaspoons dried sage degree F oven 30 minutes. Uncover and cook 15 minutes longer. 10 Stuffing Balls.  1/4 teaspoon ground sage  NOTE: To make Corn Bread Stuffing, you  1 teaspoon dried thyme leaves can substitute corn bread cubes for the  1/4 teaspoon poultry seasoning soft bread cubes.  1/2 teaspoon fresh ground black pepper Note: (Can be seasoned to Note: (Can also be baked outside a turkey personal liking.) in a glass dish covered with tin foil if one so desires.)
  • 4. Brown Sugar Pumpkin Pie By: Douglas Teeters Ingredients: Directions:  2 Tbsp. unsalted butter,  Preheat oven to 425 degrees F. Using an electric mixer, mix the melted melted butter, brown sugar, pumpkin puree  1 cup light brown sugar, firmly together until combined. packed  Add in eggs, heavy cream, sour cream, spices, and vanilla. Mix until  1 can (15 oz.) pumpkin puree thoroughly combined.  3 Large Eggs  Pour batter into the pie shell, taking care not to overfill.  1 cup Heavy Cream  Bake for 15 minutes at 425 degrees  ⅓ cup Sour Cream F, then reduce heat to 350 degrees F  1 Tablespoon Pumpkin Pie and bake for about 40-50 minutes. Spice  Cool to room temperature for 2-3 hours (to allow the pie to finish setting  2 teaspoons Vanilla Extract up) then serve with whipped cream.  1 (9 Inch) Deep Dish Frozen Pie Shell (or make your own)
  • 5. Candied Sweet Potatoes By: Isabella Paul Ingredients: Directions:  3 pound large sweet  Preheat oven to 375°F. potatoes, peeled and  Cut each potato half lengthwise into fourths. Steam halved crosswise potatoes on a steamer rack  1 cup packed light set over boiling water, brown sugar covered, until just tender, 10 to 15 minutes, then cool,  1/2 stick unsalted butter uncovered. Transfer to a  1/4 cup water buttered 3-quart shallow baking dish.  1/4 teaspoon salt  Simmer brown sugar, butter,  1/4 to 1/3 cup bourbon water, and salt, stirring occasionally, until sugar is dissolved and syrup is thickened, about 5 minutes. Stir in bourbon to taste.
  • 6. Candy Cane Fudge By: Hannah Rymarowicz Ingredients: Directions:  ½ Cup Whipping Cream  Line 8-inch baking pan with foil, extending edges over sides  ½ Cups Light Corn of pan. Syrup  Bring cream and corn syrup to a boil in 2-quart saucepan over  3 Cups Semisweet medium heat. Boil 1 minutes. Chocolate Chips Remove from heat. Stir in chocolate. Cook until chocolate  1 ½ Cups Powdered is melted, stirring constantly. Stir Sugar, sifted in powdered sugar, candy canes and vanilla. Pour into prepared  1 Cup Candy pan. Spread mixture into Canes, crushed corners. Cover; refrigerate 2  1 ½ Teaspoons Vanilla hours or until firm.  Lift fudge out of pan using foil; Extract remove foil. Cut into 1-inch Makes 64 pieces. squares. Store in airtight
  • 7. Coconut Balls By: Emily Rose Ingredients: Directions:  2c pecans, chopped  Melt butter and add  1lb coconut sweetened condensed milk, sugar, vanilla, salt,  1can Eagle Brand pecans, and coconut. (sweetened condensed  Form into balls and chill. milk)  In double boiler melt a  2lb confectioners sugar large package of  2t vanilla chocolate chips with 1/2 bar of paraffin wax.  1/2t salt  Using a toothpick, dip  1 stick butter each ball into chocolate  1 large bag of chocolate until covered. chips  Keep the chocolate in  1/2 bar paraffin wax warm water until all the balls are coated so it
  • 8. Corn Muffins By: Nikkie Campbell Ingredients: Directions:  1 1/2 cups sifted flour  Sift flour then measure; add  2 1/4 teaspoons baking baking powder, salt and sugar, powder then sift again.  3/4 teaspoon salt  Add cornmeal and mix well.  2 tablespoons sugar  Combine eggs, milk, and melted  3/4 cup cornmeal butter; add to the flour mixture, blending just until ingredients  2 eggs well beaten are moist.  1 cup milk  Bake in greased muffin cups at  1/4 cup melted butter 425° for about 25 minutes. Makes about 12 corn muffins.
  • 9. Cranberry Bread By: Emily Rose Ingredients: Directions:  2 cups of all-purpose flour  Combine flour, sugar, baking  1 cup sugar powder, salt, and baking soda in a large bowl.  1 1/2 tsp. baking powder  Cut in butter until mixture is  1 tsp. salt crumbly. Add egg, orange peel,  1/2 tsp. baking soda and orange juice all at once; stir  1/4 cup butter or margarine just until mixture is evenly moist.  1 egg, beaten  Fold in cranberries and nuts.  1 tsp. grated orange peel  Spoon into a greased 9“ x 5” x3"  1/4 cup orange juice loaf pan.  1 cup coarsely chopped walnuts  Bake at 350°F for 1 hour and 10  1 1/2 cups fresh or frozen minutes, or until a toothpick cranberries, chopped inserted in the center comes out clean.  Remove from pan and cool on wire rack.  Slice and serve.
  • 10. Double Delights By: Sahar Siddiqi Ingredients: Ingredients Continued: Chocolate Dough Vanilla Dough  1 cup butter, softened  1 cup butter, softened  1-1/2 cups sugar  1-1/2 cups sugar  2 eggs  2 eggs  2 teaspoons Spice Islands®  2 teaspoons Spice Islands® pure pure vanilla extract vanilla extract  2 cups all-purpose flour  2-3/4 cups all-purpose flour  2/3 cup baking cocoa  2 teaspoons cream of tartar  3/4 teaspoon baking soda  1 teaspoon baking soda  1/2 teaspoon salt  1/2 teaspoon salt  1 cup coarsely chopped  1 cup coarsely chopped pecans pecans  4 ounces German sweet  5 ounces white baking chocolate, chopped chocolate, chopped
  • 11. Double Delights (Cont.) By: Sahar Siddiqi Directions:  For chocolate dough, in a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and white chocolate.  For vanilla dough, in another large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and German chocolate. Cover and refrigerate both dough's for 2 hours.  Divide both dough's in half. Shape each portion into a 12-in. roll; wrap in plastic wrap. Refrigerate for 3 hours or until firm.  Unwrap and cut each roll in half lengthwise. Place a chocolate half and vanilla half together, pressing to form a log; wrap in plastic wrap. Refrigerate for 1 hour or until the dough holds together when cut.  Using a serrated knife, cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until set. Remove to wire racks to cool Yield: About 15 dozen. Makes 180 cookies.
  • 12. Easy OREO Truffles By: Mrs. Weir Ingredients: Directions:  1 (16 ounce) package OREO  Crush 9 of the cookies to fine crumbs in food processor; reserve Chocolate Sandwich for later use. (Cookies can also be Cookies, divided finely crushed in a resealable plastic  1 (8 ounce) package bag using a rolling pin.) Crush remaining 36 cookies to fine PHILADELPHIA Cream crumbs; place in medium bowl. Add Cheese, softened cream cheese; mix until well  2 (8 ounce) packages blended. Roll cookie mixture into 42 balls, about 1-inch in diameter. BAKER'S Semi  Dip balls in chocolate; place on wax  -Sweet Baking Chocolate, paper-covered baking sheet. (Any melted (or white chocolate) leftover chocolate can be stored at room temperature for another use.)  (1 Tablespoon mint extract) Sprinkle with reserved cookie Optional for Oreo Mint Balls crumbs.  Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
  • 13. Eskimo Snowballs By: Samara Filep Ingredients: Directions:  1 cup butter or  Cream butter with water and margarine, softened vanilla. Add sugar, cocoa,  4 tablespoons water and oatmeal, mix well. Roll into 1-inch balls.  1 teaspoon vanilla extract  Add more water if necessary  6 tablespoons cocoa powder to make the dough stick  1-1/2 cup granulated sugar together.  4 cups quick-cooking oats  Divide the balls in half.  powdered sugar  Roll half the balls in  flaked coconut confectioners’ sugar and  chopped nuts coconut, then roll the other half in the chopped nuts.  Refrigerate until serving. Makes about 30 Note: This is a no-bake recipe.
  • 14. Gingerbread Cheesecake By: Ashley Cherapan Ingredients: Ingredients Continued:  All-purpose flour, for dusting  1/4 teaspoon salt  1/4 recipe of the dough for  1 1/2 teaspoons ground Molasses-Gingerbread ginger Cookies  1 teaspoon ground cinnamon  4 tablespoons unsalted  1 teaspoon freshly grated butter, melted nutmeg  1 3/4 cups granulated sugar  1/4 teaspoon ground cloves  2 pounds cream cheese, room  1/2 teaspoon finely grated temperature lemon zest  1 teaspoon pure vanilla  6 gingerbread men (see extract above)  4 large eggs, room temperature  1/4 cup unsulfured molasses
  • 15. Gingerbread Cheesecake (Cont.) By: Ashley Cherapan Directions:  Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan in 2 layers of foil.  On a generously floured piece of parchment, roll dough to a 13-by-10-inch rectangle, about 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto a baking sheet. Bake until firm and golden brown, about 14 minutes. Let cool completely on sheet on a wire rack. Break into large pieces, then pulse in a food processor until finely ground.  Combine butter, 1/4 cup sugar, and 2 cups cookie crumbs in a bowl. Press mixture firmly and evenly into bottom and one-third of the way up sides of prepared pan. Bake until set, about 10 minutes. Let cool on rack.  Reduce oven temperature to 325 degrees. Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Beat in remaining 1 1/2 cups sugar and the vanilla, scraping down sides of bowl as needed. Reduce speed to low. Add eggs, 1 at a time, beating well after each addition and scraping sides of bowl as needed. Beat in molasses, salt, spices, and lemon zest. Pour filling into cooled crust.  Place cheesecake in a large, shallow roasting pan. Transfer to oven, and carefully add enough hot water to roasting pan to come about halfway up sides of springform pan. Bake until cheesecake is set but still slightly wobbly in center, 60 to 65 minutes. Carefully remove springform pan from roasting pan, and let cool on a wire rack. Refrigerate, uncovered, for at least 8 hours (preferably overnight).  Before serving, run a hot knife around edges of cheesecake to loosen, and remove sides of pan. Arrange gingerbread cookies in center of cake in a circle (with heads facing inward and arms touching, alternating light and dark).
  • 16. Hot Spiced Cranberry Cider By: Marci Rose Ingredients: Directions: • 2 quarts apple cider  In a large pot, combine • 6 cups cranberry juice apple cider, cranberry juice, brown • 1/4 cup packed brown sugar sugar, cinnamon sticks, cloves and • 4 cinnamon sticks lemon slices. Bring to a • 1 1/2 teaspoons whole boil, reduce heat, and cloves simmer for 15 to 20 • 1 lemon, thinly sliced minutes.  With a slotted spoon, remove cinnamon, cloves, and lemon slices.
  • 17. Kandy Kakes By: Melody Pancoast Ingredients: Directions:  1 cup milk  Set oven to 350*.  2 tbsp butter  Scold 1 cup milk, plus 2 tablespoons of butter.  4 eggs  Let cool. In a bowl, put 4 eggs, 2  2 cups sugar cups of sugar, 2 cups of flour, 1  2 cups flour teaspoon of vanilla, and 2 teaspoons of baking powder. Beat together,  1 tsp vanilla then add milk. Batter will be thin.  2 tsp baking powder  Grease and flour a 15 ½ x 10 ½ x 2  peanut butter pan. Bake 25 minutes.  When done, hot out of the oven,  8oz. Hershey’s Chocolate spread a thin layer of peanut butter bar over the cake.  Rest, until hard. Melt 8oz. Hershey’s Chocolate bar and spread over the cake. Cool.  Cut before the chocolate becomes to
  • 18. LIBBY’S® Pumpkin Roll By: Karis Bowman Ingredients: Cake: Directions:  1/4 cup powdered sugar (to sprinkle on FOR CAKE: towel)  PREHEAT oven to 375° F. Grease 15 x 10-inch  3/4 cup all-purpose flour jelly-roll pan; line with wax paper. Grease and  1/2 teaspoon baking powder flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.  1/2 teaspoon baking soda  COMBINE flour, baking powder, baking soda,  1/2 teaspoon ground cinnamon cinnamon, cloves and salt in small bowl. Beat  1/2 teaspoon ground cloves eggs and granulated sugar in large mixer bowl  1/4 teaspoon salt until thick. Beat in pumpkin. Stir in flour mixture.  3 large eggs Spread evenly into prepared pan. Sprinkle with nuts  1 cup granulated sugar  BAKE for 13 to 15 minutes or until top of cake  2/3 cup LIBBY'S® 100% Pure Pumpkin springs back when touched. (If using a dark-  1 cup walnuts, chopped (optional) colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto Filling: prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow  1 pkg. (8 oz.) cream cheese, at room temperature end. Cool on wire rack.  1 cup powdered sugar, sifted FOR FILLING:  6 tablespoons butter or  BEAT cream cheese, 1 cup powdered sugar, margarine, softened butter and vanilla extract in small mixer bowl until  1 teaspoon vanilla extract smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in  Powdered sugar (optional for decoration) plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
  • 19. Meringue-Frosted Cake with Raspberry Filling By: Courtney Jackson Ingredients: Directions:  12 tablespoons unsalted butter, room  Preheat oven to 350 degrees, with rack in center. Butter two 8-inch round cake pans; line bottoms with parchment paper. temperature, plus more for pans Butter paper; dust with flour; tap out excess. In a large bowl, whisk flour, baking powder, and salt; set aside.  2 1/2 cups all-purpose flour, plus more for pans  Using an electric mixer, in a large bowl, beat butter with 1 cup sugar until light and fluffy. Add eggs and yolks, one at a time,  1 tablespoon baking powder beating well after each addition. Add vanilla; beat until combined.  1 teaspoon salt  Alternately add flour mixture and milk, beginning and ending  1 3/4 cups sugar with flour mixture; beat just until combined. Divide batter between prepared pans.  2 large eggs, plus 3 large egg yolks  Bake cakes side by side (not touching), rotating pans halfway (reserving whites for meringue, plus 1 through, until a toothpick inserted in center comes out clean, 25 to 30 minutes. Cool in pans 10 minutes. Run a knife additional white) around edge of pans. Invert cakes onto a cooling rack;  1 teaspoon pure vanilla extract remove parchment. Cool completely, upside down.  In a small bowl, combine raspberries and preserves. On an  1 cup milk ovenproof serving platter, place one cake layer, bottom side up; spread with raspberry mixture, leaving a 1-inch border.  5 ounces frozen raspberries, thawed Top with second cake layer, bottom side up. and drained (1/2 cup)  Preheat oven to 450 degrees, with rack in bottom third. Using  1/4 cup raspberry preserves an electric mixer, beat reserved whites with additional egg white until soft peaks form. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating whites until stiff. Using a spatula, frost top and sides of cake, lifting spatula occasionally to make peaks. Bake until tips of meringue brown slightly, about 2 minutes, watching carefully so they
  • 20. Mocha Truffle Cookies By: Gianna Torres Ingredients: Directions:  ½ cup butter, cubed  In a small saucepan over low heat, melt butter and ½ cup  1-1/2 cups semisweet chocolate chocolate chips. chips, divided  Remove from the heat; stir until  2 to 3 teaspoons instant coffee smooth. granules  Stir in coffee granules; cool for 5  2 eggs minutes.  ¾ cup of sugar  Stir in eggs, sugars and vanilla.  ¾ cups of packed brown sugar  Combine the flour, cocoa, baking powder and salt; fold into the  2 teaspoon vanilla extract chocolate mixture with remaining  2 cups all-purpose flour chocolate chips.  1/3 cup baking cocoa  Drop by round teaspoonfuls 2 inches apart onto greased baking  ½ teaspoon baking powder sheets.  ¼ teaspoon salt  Bake at 350 degrees for 9-11 minutes or until tops appear slightly dry and cracked.
  • 21. Oreo Balls By: Symantha Sullivan Ingredients: Directions:  Mix cream cheese with electric  8 ounces softened cream mixer until fluffy. cheese or whipped cream cheese  Add the crushed Oreos and beat on high until well mixed.  18 ounces package of Oreo  Chill for at least 2 hours in the cookies (buy the regular freezer. Then roll Oreo cookie NOT double mix into one inch Oreo Balls. stuffed), crushed (crush the  Next, melt the chocolate chips entire cookie- don't remove and shortening with a double the filling!) boiler or in the microwave.  2 cups semi-sweet or milk  Dip the Oreo balls completely chocolate chips into the melted chocolate using  1 tablespoon shortening tongs or a toothpick.  Put on wax paper. After the (Makes about 3 or 4 dozen Oreo Oreo balls harden, keep them in Balls, depending on the size) the refrigerator.
  • 22. Original NESTLE® TOLL HOUSE® Chocolate Cookies By: Elizabeth Conroy Ingredients: Directions:  2 1/4 cups all-purpose flour  PREHEAT oven to 375° F.  1 teaspoon baking soda  COMBINE flour, baking soda and  1 teaspoon salt salt in small bowl. Beat  1 cup (2 sticks) butter, softened butter, granulated sugar, brown sugar and vanilla extract in large  3/4 cup granulated sugar mixer bowl until creamy. Add  3/4 cup packed brown sugar eggs, one at a time, beating well  1 teaspoon vanilla extract after each addition. Gradually beat in flour mixture. Stir in morsels and  2 large eggs nuts. Drop by rounded tablespoon  2 cups (12-oz. pkg.) NESTLÉ® onto ungreased baking sheets. TOLL HOUSE® Semi-Sweet  BAKE for 9 to 11 minutes or until Chocolate Morsels golden brown. Cool on baking  1 cup chopped nuts sheets for 2 minutes; remove to wire racks to cool completely.
  • 23. Peanut Butter Blossoms By: Annie Woods Ingredients: Directions:  48 HERSHEY'S KISSES Brand  Heat oven to 375°F. Remove Milk Chocolates wrappers from chocolates.  1/2 cup shortening  Beat shortening and peanut butter  3/4 cup REESE'S Creamy Peanut in large bowl until well blended. Butter Add 1/3 cup granulated sugar and  1/3 cup granulated sugar brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well.  1/3 cup packed light brown sugar Stir together flour, baking soda  1 egg and salt; gradually beat into  2 tablespoons milk peanut butter mixture.  Shape dough into 1-inch balls.  1 teaspoon vanilla extract Roll in granulated sugar; place on  1-1/2 cups all-purpose flour ungreased cookie sheet.  1 teaspoon baking soda  Bake 8 to 10 minutes or until  1/2 teaspoon salt lightly browned. Immediately  Granulated sugar press a chocolate into center of each cookie; cookie will crack (Makes about 4 dozen.) around edges. Remove from cookie sheet to wire rack. Cool completely
  • 24. Peanut-Butter Pie By: Ashley Pancoast Ingredients: For Crust:  25 Whole Oreos  4 Tablespoons Butter, melted Peanut Butter Filling:  1 cup creamy peanut butter  1 package (8 ounce) softened cream cheese  1 ¼ cup powdered sugar  1 package (8 ounce) Cool Whip, thawed Topping:  1 cup heavy whipping cream  ½ teaspoon vanilla extract  2 ½ tablespoons sugar  1 ½ tablespoons unsweetened cocoa powder
  • 25. Peanut-Butter Pie (Cont.) By: Ashley Pancoast Directions: The Crust:  Process/Crush the Oreos until they are fine crumbs, make sure that you cannot see any of the white cream.  Pour melted butter over the top and stir with a fork to combine.  Press into an 8 inch pie pan and bake at 350 degrees for 5-7 minutes, or until set. Make sure not to burn the Oreos.  Remove from oven and allow to cool COMPLETELY. The Filling:  Beat peanut butter with cream cheese until smooth.  Add powdered sugar and beat until smooth.  Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.  Pour filling into crust, evening out the top with knife or spatula.  Chill or at least an hour before serving. The Topping:  In a large mixing bowl place the whipping cream, vanilla extract, cocoa, and sugar and stir to combine.  Cover and chill the bowl and wire whisk in the refrigerator for at least one hours, so that the cocoas has time to dissolve.  When chilled, beat the mixture until stiff peaks form.  Place the whipped cream over top of the pie.
  • 26. Petite Stick Buns By: Courtney Jackson Ingredients: Directions:  3 to 3-1/4 cups all-purpose flour  In a large bowl, combine 2 cups flour,  1/4 cup sugar sugar, yeast and salt. In a small saucepan, heat the milk and butter to  1 package (1/4 ounce) active dry yeast 120°-130°. Add to dry ingredients; beat  1 teaspoon salt just until moistened. Add egg; beat until smooth. Stir in enough remaining flour  1-1/4 cups milk to form a firm dough (dough will be  1/4 cup butter, cubed sticky). Do not knead. Cover and let  1 egg rise in a warm place until doubled, about an hour. Topping:  In a small saucepan over low heat,  1 cup packed brown sugar cook topping ingredients until butter is  3/4 cup butter, cubed melted. Drop by rounded teaspoonfuls into 24 well-greased muffin cups.  3/4 cup chopped pecans, toasted  Stir dough down. Fill greased muffin  2 tablespoons honey cups half full. Cover and let rise in a warm place until doubled, about 30  1 teaspoon ground cinnamon minutes.  1/2 teaspoon maple flavoring  Place muffin cups on foil-lined baking (Makes 2 Dozen) sheets. Bake at 375° for 12-15 minutes or until golden brown. Cool for 2 minutes before inverting onto baking sheets. Transfer to serving platters.
  • 27. Pumpkin Pie By: Zachary Ballinger Ingredients: Directions:  1 medium sugar pumpkin  Cut pumpkin in half, and remove seeds. Lightly oil the cut surface.  1 tablespoon vegetable oil Place cut side down on a jelly roll  1 recipe pastry for a 9 inch pan lined with foil and lightly oiled. single crust pie Bake at 325 degrees F (165 degrees C) until the flesh is tender  1/2 teaspoon ground ginger when poked with a fork. Cool until  1/2 teaspoon ground cinnamon just warm. Scrape the pumpkin flesh  1 teaspoon salt from the peel. Either mash, or puree in small batches in a blender.  4 eggs, lightly beaten  In large bowl, blend together 2 cups  1 cup honey, warmed slightly pumpkin puree, spices, and salt.  1/2 cup milk Beat in eggs, honey, milk, and cream. Pour filling into pie shell.  1/2 cup heavy whipping cream  Bake at 400 degrees F ( 205 degrees C) for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean. Cool on a wire rack
  • 28. Raisin Filled Cookies By: Melody Peters Ingredients: Directions: For Dough: For Dough:  2 Cups Brown Sugar  Cream sugar, shortening and eggs.  1 Cup Crisco Shortening  Mix flour and baking soda together.  3 eggs  Add to creamed mixture.  4 Cups Flour  Add vanilla.  1 teaspoon Baking Soda For Filling:  1 teaspoon vanilla  Combine sugar, raisins, water, pineapple For Filling: juice, and cornstarch.  1 Cup sugar  Boil over low hear until thick.  2 Cups raisins  Then add vanilla and walnuts.  1/2 Cup water  Roll dough out until ¼ of an inch thick.  ½ Cup Pineapple Juice  Cut into 2-3 inch circles.—you can use something like a cup or mug  2 Tablespoons cornstarch  Put a teaspoon of filling on the circle.  1 teaspoon vanilla  Lay another circle on top—this is the lid.  1 Cup ground walnuts  Does not seal- edge will seal itself.  Bake at 375 degrees for 12 minutes.
  • 29. Soft Gingersnaps By: Marci Rose Ingredients: Directions:  1 1/2 cups butter (no substitutes)  In a mixing bowl, cream butter  softened and sugar. Add eggs, one at a  2 cups sugar time, beating well after each  2 eggs addition. Beat in molasses. Combine the flour, baking soda,  1/2 cup molasses cinnamon, ginger, cloves, salt  4 1/2 cups all-purpose flour and nutmeg; gradually add to  3 teaspoons baking soda creamed mixture. Refrigerate for  2 teaspoons ground cinnamon 1 hour or until dough is easy to  1 teaspoon ground ginger handle.  1 teaspoon ground cloves  Roll into 1-in. balls; roll in sugar.  1/2 teaspoon salt Place 2 in. apart on ungreased baking sheets. Bake at 350  1/2 teaspoon ground nutmeg degrees F for 8-12 minutes or  Additional sugar until puffy and lightly browned. Cool for 1 minute before removing to wire racks.
  • 30. Sour Cream Cut-Outs By: Elizabeth Conroy Ingredients: Directions:  1 cup butter, softened  Preheat oven to 375 degrees F (190 degrees C).  1 cup white sugar  In a large bowl, cream together the  2 eggs butter and sugar until smooth. Beat in the eggs one at a time, then stir in  1 cup sour cream the sour cream and vanilla. Stir in  1 1/2 teaspoons vanilla baking soda, baking powder and extract salt; gradually mix in flour to form a dough that is stiff enough to roll out.  1 teaspoon baking soda More or less flour may be necessary.  1 teaspoon baking powder  Roll out dough on a lightly floured  1/2 teaspoon salt surface and cut into shapes using  6 1/2 cups cake flour cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.  Bake for 10 minutes in the preheated oven, or until firm and the center appears dry. Cookies will
  • 31. Spanish Flan By: Denise Castro Ingredients: Directions:  Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over  1 cup white sugar medium-low heat, melt sugar until liquefied and golden in color.  3 eggs  Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish  1 (14 ounce) can to evenly coat the bottom and sides. Set sweetened condensed aside. milk  In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and  1 (12 fluid ounce) can vanilla until smooth. evaporated milk  Pour egg mixture into baking dish. Cover with aluminum foil.  1 tablespoon vanilla  Bake in preheated oven 60 minutes. Let extract cool completely.  To serve, carefully invert on serving plate with edges when completely cool.
  • 32. Spiced Pudding Squares By: Hannah Rymarowicz Ingredients: Directions: • 1/2 cup - Butter, melted, cooled HEAT oven to 375ºF. • 1 - Egg MIX first 3 ingredients just until • 1 Package (2-layer size) - Spice blended; press onto bottom of cake mix 13x9-inch pan sprayed with • 1 Package (3.4 oz.) - JELL-O cooking spray. Vanilla Flavor Instant Pudding BAKE 15 to 17 min. or until • 1 Cup - Cold milk toothpick inserted in center • 1-1/2 - Tablespoon - Pumpkin comes out clean. Cool pie spice completely.  1-1/2 - Cups thawed COOL BEAT pudding mix, milk and WHIP Whipped Topping spice in medium bowl with  2 Tablespoon - Toffee bits whisk 2 min. Gradually stir in COOL WHIP until well blended; spread over crust. Refrigerate 2 hours. Sprinkle with toffee bits
  • 33. Spicy Sweet Potato Chips By: Mrs. Weir Ingredients: Directions:  2 tablespoons olive oil  Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet  2 tablespoons maple with aluminum foil. syrup  Stir together olive oil, maple syrup, and cayenne pepper in a  1/4 teaspoon cayenne small bowl. Brush the sweet potato slices with the maple mixture and pepper place onto the prepared baking sheet. Sprinkle with salt and pepper  3 large sweet potato, to taste. peeled and cut into  Bake in preheated oven for 8 minutes, then turn the potato slices  1/4-inch slices over, brush with any remaining  salt and pepper to taste maple mixture, and continue baking until tender in the middle, and crispy on the edges, about 7 minutes more. (Makes 6 servings) Serve with blue cheese or blue
  • 34. Strawberry Cupcakes By: Thomasine Kelley Ingredients: Directions:  2/3 cup whole fresh or frozen  Preheat oven to 350 degrees. Line a 12-cup muffin tin strawberries, thawed with cupcake liners; set aside.  1 1/2 cups all-purpose flour, sifted  Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree,  1 teaspoon baking powder add a few more strawberries if necessary or save any extra puree for frosting; set aside.  1/4 teaspoon coarse salt  . In a medium bowl, whisk together flour, baking powder,  1/4 cup whole milk, room and salt; set aside. In a small bowl, mix together milk, temperature vanilla, and strawberry puree; set aside.  1 teaspoon pure vanilla extract  In the bowl of an electric mixer fitted with the paddle  1/2 cup (1 stick) unsalted butter, attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat room temperature until well combined and fluffy. Reduce the mixer speed to  1 cup sugar medium and slowly add egg and egg whites until just blended.  1 large egg, room temperature  With the mixer on low, slowly add half the flour mixture;  2 large egg whites, room mix until just blended. Add the milk mixture; mix until just temperature blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.  Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before
  • 35. Strawberry Lover’s Pie By: Joseph Lee Burgher Jr. Ingredients: Directions:  3 ounces semisweet  In a large saucepan, melt 2 oz. chocolate, divided chocolate and butter over low heat, stirring constantly; spread  1 tablespoon butter or brush over the bottom and up  1 pastry shell (9 inches), baked the sides of pastry shell. Chill.  2 packages (3 ounces each)  Meanwhile, in a large bowl, beat cream cheese, softened the cream cheese, sour cream, sugar and vanilla until  1/2 cup sour cream smooth. Spread over chocolate  3 tablespoons sugar layer; cover and chill for 2  1/2 teaspoon Spice Islands® pure hours. vanilla extract  Arrange strawberries over the filling; brush with jam. Melt the  3 to 4 cups fresh remaining chocolate and drizzle strawberries, hulled over the top. Yield: 6-8  1/3 cup strawberry jam, melted servings.
  • 36. Sugar Cookies By: Nina Campbell Ingredients: Directions:  2 3/4 cups all-purpose flour  Preheat oven to 375 degrees F.  1 teaspoon baking soda  In a small bowl, stir together flour, baking soda, and baking powder.  1/2 teaspoon baking powder Set aside.  1 cup softened butter  In a large bowl, cream together butter and sugar until smooth. Beat  1 1/2 cups white sugar in the egg and vanilla. Gradually blend in dry ingredients. Add  1 egg enough of the buttermilk to moisten  1 teaspoon vanilla extract the dough and make it soft, not wet.  3 to 4 tablespoons buttermilk  Roll rounded teaspoons of dough into balls and place on a ungreased  Sprinkles or colored sugar, cookie sheet. With a brush or for decorating fingers, moisten the top of each cookie with the remaining buttermilk and slightly flatten the top of each cookie. Sprinkle with raw sugar or colored sprinkles.  Bake for 8 to 10 minutes or until slightly golden. Let stand for 2 minutes before removing to cool on
  • 37. Sweet Potato Casserole By: Melody Peters Ingredients: Directions: For Filling: For Filling:  3 cups cooked sweet  Mix sweet potatoes, sugar, potatoes, hot and mashed eggs, vanilla, margarine, and  1 cup sugar milk until fairly smooth.  2 eggs, well beaten  Place in ungreased casserole dish.  1 teaspoon vanilla  ½ cup margarine For Topping:  ½ cup milk  Cut brown sugar, flour, and For Topping: butter until crumbly looking.  1 cup brown sugar  Add 1 cup of chopped pecans or  1/3 cup flour walnuts.  1/3 cup butter  Spread over potato mixture.  Bake at 350 degrees for 30 minutes.
  • 38. Thanksgiving Bacon Strings Beans By: Gianna Torres Ingredients: Directions:  Boil string beans in a pot of water.  2lbs of fresh green  In a frying pan cut up onions in beans slices and let them fry. Cut up  1lb of bacon bacon in chunks and put them in the frying pan also to fry. Place  3 onions the margarine in the frying pan with the onions and bacon.  4 tablespoons of  When the string beans are soft margarine from boiling drain them. Once the bacon and onions are soft put the string beans in the frying pan with the bacon and onions.  Stir well and add salt and pepper.  Continue on low heat until all is Serves 6 people mixed together well and serve.
  • 39. Thanksgiving Cherry & Pineapple Drink By: Brianna Card Ingredients: Directions:  Turkey  Put cherries and  Cherries pineapple chunks around the turkey.  Pineapple (Chunks)  Cook the turkey in 7 Up.  “7 Up” soda  After cooking, drain all the juices from the turkey then pour into glasses.  Put some cherries and pineapple chunks on the glass.  Enjoy!
  • 40. Thanksgiving Rolls By: Symantha Sullivan Ingredients: Directions:  2 cups plus 2 tablespoons  In a small saucepan, combine the milk, 3 tablespoons butter, and sugar. Place over medium-high heat and cook, stirring, until milk the butter has melted. Remove from the heat and cool to about 110 degrees F. Scatter the yeast over the surface of the liquid  7 tablespoons unsalted and set aside until foamy, about 10 minutes. butter, plus more for the  Meanwhile, in large bowl, whisk together the flour and salt and baking dish set aside.  Pour the milk and yeast mixture into the bowl of flour and mix  3 tablespoons granulated until a soft, ragged mixture is formed. Transfer the flour mixture sugar to a well-floured work surface and knead by hand until a soft, elastic dough is formed, about 10 minutes. Transfer the dough  1 (1/4-ounce) package to a lightly oiled bowl, cover with a kitchen towel and place in a warm spot, until puffed and doubled in size, about 2 hours. active dry yeast  Place a rack in the center of the oven and preheat to 400  5 cups unbleached all- degrees F. Transfer the dough to the work surface and, using your hands, gently flatten into a disc. Divide the dough into 12 purpose flour equal pieces. Using your hands, round each dough piece into a ball.  1 tablespoon fine salt  Butter a buttered 9 by 13 by 2-inch baking dish. Place the balls  Vegetable oil, as needed of dough, seam side-down, in 3 rows of 4 each. Cover with a kitchen towel and place in a warm spot until they've risen almost to the top of the baking dish, about 2 to 2 1/2 hours.  Melt the remaining 4 tablespoons butter and liberally brush the rolls with it. Bake until golden brown, about 25 minutes
  • 41. The Bar By: Sahar Siddiqi Ingredients: Directions:  1-1/2 cup Butter, Melted  Preheat your oven to 350 degrees F. And Then Cooled  Take 2 tablespoons of the melted butter and brush your pan (one 9x13 pan or two 8x8 pans), making  8 ounces, weight Pitted sure to grease the sides as well. Dates, Chopped Coarsely  Set the coarsely chopped dates, walnuts and  1-1/2 cup Walnuts, pecans (if using) aside in a bowl. Chopped  Sift the flour, salt, and baking powder into a bowl. Set aside.  1 cup Pecans, Chopped  Mix the remaining 1 1/4 cup melted butter and (optional) sugars until well incorporated.  2 cups All-purpose Flour  Add the eggs one at a time, mixing well after each addition. Add in the vanilla.  1/2 teaspoon Salt  Reserve ¼ cup of the flour mixture. Dredge the  1/4 teaspoon Baking date and nut mixture with the reserved flour. Powder  Mix in the rest of the flour mixture with the wet ingredients.  3/4 cups Packed Brown Sugar  Fold in dredged dates and nuts with the batter.  Pour the batter onto the buttered pan(s).  3/4 cups White Sugar  Bake for 30 or more minutes, until light golden  4 whole Eggs At Room brown. It can take up to 40 or so minutes to Temperature cook, so keep checking. The bars are done when a toothpick inserted in the center comes out with  1 teaspoon Vanilla moist crumbs.  Let cool, and cut into squares or bars.
  • 42. Tuna Curry By: Andrew McGuire Ingredients: Directions:  Curry  Put curry in and let it  Tuna brown to give it a caramel flavor.  Cream of Mushroom Soup  Add tuna and cream of mushroom soup.  Mushrooms  After cooking for a little while, add mushrooms. (Because this is a family  When done cooking, put recipe, there are no over rice. technical set measurements.)  Enjoy!
  • 43. Turkey, Stuffing, and Cranberry Sauce Sandwich By: Ashley Pancoast Ingredients: Directions:  Cut the hoagie roll in half ( you  Left over turkey can core out the middle as well  Left over stuffing if you want)  Take two pieces of turkey ( I  Left over cranberry prefer the dark meat, but white sauce (canned log/ is also fine)  Put as much stuffing on as you fresh berries) want ( I usually use around ½ - 1 cup)  Left over gravy  Put as much Cranberry Sauce  A good hoagie roll on as you want ( I love this so I (long “football” usually put 4 pieces of the log on) shape usually works  Put some Gravy on ( not too best) much though, you don’t want it to overpower everything else)  Cut the roll in half, you’ll thank yourself for doing this, and
  • 44. White Chocolate Chip Cookies By: Ashley Cherapan Ingredients: Directions:  1 cup butter, softened  Preheat oven to 350 degrees F (175 degrees C).  2 cups white sugar  In a large bowl, cream together  2 eggs the butter and sugar until  2 teaspoons vanilla extract smooth.  2 cups all-purpose flour  Beat in the eggs one at a time, then stir in the vanilla.  3/4 cup unsweetened cocoa powder  Combine the flour, cocoa, baking soda and  1 teaspoon baking soda salt; stir into the creamed  1/2 teaspoon salt mixture.  1 2/3 cups white chocolate  Fold in the white chocolate chips chips.  Drop by rounded teaspoonfuls onto ungreased cookie sheets. (Makes about 4 ½ dozen.)  Bake for 8 to 10 minutes in the preheated oven, until cookies are set.
  • 45. White Cranberry Cookies By: Samara Filep Ingredients: Directions:  ¾ Cup Sugar  Set oven on 375  18 ¼ Cup Brown Sugar degrees.  ½ Cup Butter or 1 Stick  1 Egg  Mix butter, sugar, and  ½ Teaspoon Vanilla eggs. Then add the rest  ½ Teaspoon Cinnamon of the ingredients.  ½ Teaspoon Baking Soda  Bake for 10-12 minutes  ¼ Teaspoon Salt  1 Cup Flour (use non-stick or  1 ½ Cup Quick Cooking Oatmeal (Not greased pan.) instant cooking oatmeal)  ¾ Cup Cranberries  6 OZ. (3/4 Cups) White Chocolate Chips