More Holiday Recipes!

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Still getting lots of recipes, so I thought instead of really ‘chatting’, I’d just send you more recipes. For starters, more crockpot recipes – and crockpots can really free up your oven space for the holidays.

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Crockpot Sweet Potatoes

6 sweet potatoes
butter, to taste
brown sugar, to taste
cinnamon, to taste

Pierce each sweet potato with a
fork several times; place in crockpot
& cook on High 3-4 hours. Remove
from crockpot, cut a slit on top of
the potato & mash the insides
with a fork. Top with butter, brown
sugar & cinnamon, to taste.
Serves 6

(recipe: recipesthatcrock.com)
——————————-

Crockpot Stuffing

2 (6 oz, ea) boxes Stove Top
stuffing mix
3 C. chicken broth
1 can cream of mushroom soup

Combine all ingredients & pour
into greased crockpot. Cover &
cook on High 2-4 hours.

(recipe: recipesthatcrock.com)
—————————————
Crockpot Corn Casserole

1 (8 oz) pkg. cream cheese, softened
2 eggs, beaten
1/2 C. sugar
1 (8.5 oz) box corn muffin mix
2 1/2 C. frozen corn
1 (16 oz) can creamed corm
1 C. milk
2 T. butter, melted
1 tsp. seasoned salt
1/4 tsp. nutmeg

Spray insides of crockpot with
nonstick spray. In bowl, combine
cream cheese, eggs & sugar. Mix
in dry muffin mix & remaining
ingredients; mix well. Pour into
crockpot & cook on High 2-4
hours, checking occasionally &
turning crock insert when
necessary to cook evenly.
Serves 8

NOTE: DO NOT double recipe

(recipe: recipesthatcrock.com)
———————–

Crockpot Apple Pie

8 apples, peeled/cored/sliced
2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
3/4 C. milk
2 T. butter, softened
3/4 C. sugar
2 eggs, beaten
1 tsp. vanilla
1 1/2 C. Bisquick baking mix
1/3 C. brown sugar, packed
3 T. chilled butter

Place sliced apples & spices in a
big bowl & toss. Spray insides of
crockpot with nonstick spray;
place apples in crockpot. Mix
milk, butter, sugar, eggs, vanilla &
1/2 C. Bisquick very well. Place
spoonfuls of batter mix over the
apples. In a small bowl cut up
butter into remaining Bisquick
mix until crumbly; lightly
sprinkle this over the batter in
crockpot. Cover & cook on Low
6-7 hours. Serves 10-12

(recipe: recipesthatcrock.com)
————————————-

Southwest Cornbread

I try not to post recipes with very
specific ingredients that might be
hard to find – in this recipe I
underlined that one ingredient –
I’m guessing you might find it in
the grocery section where they
feature Old El Paso items: by
the refried beans, enchilada
sauce, etc.

4 T. butter
1 large onion, peeled/chopped
3 cloves garlic, minced
1 C. chopped celery
1/2 red bell pepper seeded/chopped
(about 2/3 C.)
1/2 yellow bell pepper seeded/chopped
about 2/3 C.
1 packet “Old El Paso Roasted
Tomato Mexican Cooking sauce
1 (4.5 oz) can chopped green chiles
1 (3.8 oz) can sliced black olives
1/2 C. chopped cilantro (+ extra,
for garnish, if desired)
1 (14 oz) bag dried cornbread stuffing
2 C. shredded “Mexican blend” cheese
1 1/4 C. chicken or vegetable stock
salt/pepper

Preheat oven 350 degrees F.
Place a large deep skillet over medium
heat. Add butter, onion, garlic, celery &
bell peppers. Saute & stir 3-5 minutes
until soft. Turn off heat & add salt/
pepper, to taste. Pour the Old El Paso
cooking sauce into the skillet; add chiles,
olives, cilantro & dried stuffing; stir to
combine. Toss with shredded cheese,
reserving a handful for the top.
Spray a 9 X 13″ baking dish with nonstick
spray. Spoon stuffing into dish, drizzle
stock over top of stuffing, covering the
entire dish. Sprinkle top with remaining
cheese & a little more cilantro. Bake
30-35 minutes until top is golden brown &
cheese has melted. Serve warm.
Serves 10-12

(recipe: aspicyperspective.com)
——————————————–

Sausage Phyllo Rolls
(appetizers)

1 T. olive oil
1 (6 oz) pkg. cremini mushrooms,
finely chopped
1 onion, finely chopped
1/2 tsp. salt
1/2 lb. hot Italian turkey sausage,
casings removed & crumbled
2 oz. cream cheese, room temp
1/2 c. shredded Cheddar cheese
16 (9 X 14″) sheets phyllo dough

Preheat oven 375 degrees F. Spray
a baking sheet with nonstick spray.
Heat oil in large nonstick skillet over
medium-high heat. Add mushrooms,
onion & salt; cook, stirring occasionally,
over medium heat until mixture is
very tender, about 8 minutes. Remove
from heat, stir in turkey, cream cheese &
Cheddar until well blended. Place 1
sheet phyllo with short side facing you on
a work surface. (cover remaining phyllo
with plastic wrap to keep from drying out).
Spray phyllo sheet with nonstick spray then
fold in half lengthwise & spray again. Place
1 heaping tablespoon filling in center of
bottom end of phyllo. Fold in sides, then
roll up from bottom to completely
enclose filling (should look like an egg roll).
Place roll, seam side down, on baking sheet-
repeat with remaining sheets/filling to make
a total of 16 rolls. Spray rolls generously
with nonstick spray & bake until lightly
golden, about 20 minutes.

(recipe: foodnetwork.com)
————————————

Crockpot Cranberry Meatballs

2 Lb. frozen cooked beef meatballs,
thawed
1 (14 oz) can jellied cranberry sauce
1/4 C. ketchup
1/4 C. + 1 T. water
2 tsp. soy sauce
1/4 tsp. ground ginger
1/2 tsp. garlic powder
1/8 tsp. crushed red pepper flakes
1 T. brown sugar

dried cranberries (garnish/optional)
chopped scallions, (garnish/optional)

Place thawed meatballs in 2 qt. or larger
crockpot. Whisk cranberry sauce, ketchup,
water, soy sauce, ground ginger, garlic
powder, crushed red pepper flakes & brown
sugar in medium mixing bowl. Pour mixture
on top of meatballs. Cover & cook on High
2 hours or Low 4 hours. Garnish (if desired).
Serves 16+

(recipe: realhousemoms.com)
———————————-

Killer Dessert

Crust:
1 C. chopped pecans
3 T. granulated sugar
1/2 C. butter, melted
1 C. flour

Cream Cheese Layer:
1 (8 oz) pkg. cream cheese
1 C. powdered sugar
1 C. Cool Whip (thawed)

Pudding Layer:
1 (5.1 oz) box instant vanilla
pudding
2 C. milk

Chocolate Pudding Layer:
1 (5.1 oz) box instant chocolate
pudding
2 C. milk

Top Layer:
2 C. Cool Whip (thawed)
shaved chocolate (see note)

Preheat oven 350 degrees F.
Spray 9 X 13″ baking pan with
nonstick spray. In medium bowl
mix all crust ingredients & press
gently into prepared pan. Bake
20 minutes until lightly browned;
let crust cool completely.
Prepare vanilla pudding layer with
milk as per package instructions – allow
pudding to set. Prepare chocolate
pudding layer as per pkg. directions &
let set.
In medium bowl beat cream cheese,
powdered sugar & 1 C. thawed Cool
Whip until light & fluffy; spread evenly
over cooled crust. Spread chocolate
pudding over cream cheese layer, then
the same for the vanilla pudding layer.
Cover evenly with 2 C. thawed Cool
Whip & sprinkle top with shaved
chocolate. Refrigerate at least
2 hours or overnight before
serving. Serves 10

NOTE: Shaved chocolate: you can
use a bar of milk chocolate and shave
off bits using a potato peeler.

(recipe: salu-salo.com)
————————————

Pumpkin Risotta

1 onion, chopped
2 tsp. butter or margarine
1/2 tsp. ground nutmeg
2 T. cornstarch
3 1/2 C. vegetable broth
1/2 C. dry white wine
1 C. canned pumpkin
3 C. precooked white rice
about 3/4 C. grated Parmesan
cheese
salt/pepper

In 4-5 qt. pan combine onion,
butter & nutmeg; stir often
over high heat until onion is
limp, 3-4 minutes. Mix cornstarch
smoothly with a little vegetable
broth; add to pan along with
remaining broth, wine, pumpkin
& rice. Stir mixture over high heat
until boiling, 3-4 minutes. Cover &
remove from heat – let stand 5
minutes.
Stir in 3/4 C. cheese; sprinkle
portions with additional cheese
when serving & add salt & pepper,
to taste. Serves 4

(recipe; popsugar.com)
————————————

Honey Dijon Cheese Ball

Cheeseball:
8 oz. cream cheese, softened
1/2 C. sour cream
1 C. shredded Cheddar cheese
2 T. grainy Dijon mustard
1 T. honey

2 C. pretzels

Pretzel chips & sticks, for dipping

Mix together all cheeseball
ingredients. Place 2 C. pretzels into
a gallon zip-lock bag & smash lightly.
Remove cheeseball mixture & pour
into bag – gently smash ground
pretzels onto cheese mixture, forming
a ball. Remove to a plate & serve
with prezels for dipping.

(recipe: tiphero.com)
———————————————–

Acorn Squash Soup

3 whole acorn squash, approx
8 C. when cooked
6 shallots, 1 C. diced/3 left
whole & peeled
6 garlic cloves, peeled
3 T. olive oil plus
1/3 C. olive oil
1 T. salt
1 T. pepper (+ more for
seasoning)
1 stick unsalted butter
4 C. chicken stock
1/4 tsp. cayenne
1/4 tsp. white pepper
1 tsp. dried sage
1 tsp. dried savory
1 C. heavy cream
1 T. Worcestershire sauce
1/3 C. grated Parmesan cheese

Preheat oven 350 degrees F.
Cut squash in half around middle
& remove seeds using a spoon.
Cut a flat spot on each end so
squash sits flat. Line a baking sheet
with foil & arrange squash, cut sides
up on sheet. To three of the halves add
a peeled shallot & to the other 3 add
2 garlic cloves on each. Drizzle with
2 T. olive oil & season with 1 T. salt/
1 T. pepper. Roast until very tender &
starting to caramelize & collapse,
approx. 1 hour. Remove from oven &
when cool enough to handle, remove
squash from skins. Remove the
roasted shallots & garlic with the
squash.
In large Dutch oven, heat 1 T. oil &
2 T. butter over medium-high heat.
When butter starts to foam, add raw
diced shallots & saute until they start
to caramelize, about 5-6 minutes. Pour
1/2 c. chicken stock into pan & stir to
remove any stuck bits. Reduce heat to
medium-low & add reserved squash,
roasted shallots & garlic & remaining
chicken stock. Stir to combine then
pour into a blender ( a little at a time)
& puree. Mixture will be very thick.
Pour mixture back into pot & add
cayenne, white pepper & herbs. Stir
in cream & Worc. sauce. Heat slowly
over medium-Low heat. When mixture
comes to a slow simmer, mix well &
stir in 1/4 C. Parmesan – reduce heat
to Low. Ladle into bowls & serve
with a little pepper, drizzle of olive
oil & a slight sprinkling of remaining
Parmesan cheese. Serves 8-10

(recipe: foodnetwork.com)
—————————————

Ricotta-stuffed/bacon-wrapped
Dates

1 lb. (about 12-13 slices) bacon,
preferably thick-cut
25 Medjool dates (about 3/4 lb)
1/3 C. ricotta cheese

Preheat oven 450 degrees F.
Cut bacon in half lengthwise to
make twice as many slices. Remove
pits from dates*. Place ricotta in
bottom corner of a strong plastic
ziplock bag & seal tightly. Use
scissors to cut a small hole in the
tip of one corner. Use the bag as
a piping tool & pipe filling into
dates. Wrap dates with a slice of
bacon & secure with a toothpick
through center of the date. Arrange
dates on a parchment-lined baking
sheet, allowing at least a little
space between each one. Bake
15-20 minutes until bacon is browned
& crispy. Remove from sheet & gently
remove toothpicks. Serve immediately.
Makes about 6 servings.

*toremove pits from dates:
Cut the tip off each date & insert the
flat end of a skewer through date until
it pushes the pit out of the date

(recipe: foodnetwork.com)

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Have a great day –

Hugs;

Pammie

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