Holiday Recipes

Cherry Pudding Cake

2 C. flour
2 1/2 C. sugar, divided
4 tsp. baking powder
1 C. milk
2 T. canola oil
2 (14.5 oz, ea) cans water-packed
pitted tart red cherries, well drained
2-3 drops red food coloring, optional
1/8 tsp. almond extract

Optional: whipped cream or ice cream
=
Preheat oven 375 degrees F.
Spray a 3 qt. shallow casserole dish with
nonstick cooking spray. In a bowl combine
flour, 1 C. sugar, baking powder, milk & oil;
pour into prepared dish.
In another bowl combine cherries, food
coloring (if using) almond extract &
remaining sugar – mix well & spoon over
batter. Bake 40-45 minutes until a toothpick
inserted into cake portion comes out clean.
Serve warm with optional toppings.
Serves 12

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

Campfire Cheesy Potatoes
(in foil – Grill or Oven)

2 lb. mini Yukon Gold potatoes,
quartered
2 T. olive oil
1 tsp. garlic powder
1 tsp. dried oregano
kosher salt/ground black pepper
2 C. shredded mozzarella cheese
1 C. freshly grated Parmesan cheese

chopped parsley – garnish
crushed red pepper flakes – garnish
=
Preheat grill to medium-high (OR)
Preheat oven 425 degrees F.
Cut 4 large pieces of heavy duty foil
10″ long.
In large bowl toss potatoes with olive
oil, garlic powder & oregano – season
with salt/pepper. Divide potatoes between
foil pieces then fold packets crosswise to
completely cover potatoes – roll up top
& bottom edges to seam them closed.
Place packets on grill & cook 10-15
minutes, until just cooked through

(OVEN:) bake 15 minutes.

Being very careful, unwrap packets &
sprinkle with both cheeses – fold back
over potatoes & cook until cheeses
melt, 3-5 minutes. Top with parsley/
red pepper flakes – serve warm.
Serves 4

(recipe: delish.com)
————————-

Best Pasta Salad

8 oz. rotini pasta
1 large tomato, chopped
into small pieces
1 medium green pepper, chopped
into small pieces
1 small onion, chopped, small
1 (2 1/4 oz) can black olives, drained/
sliced
1 (8 oz) bottle (Kraft) Sun-dried
tomato salad dressing
1/4 C. Parmesan cheese

Cook pasta accordg. to pkg. directions,
about 8 minutes, stirring occasionally.
Drain pasta, rinse in cold water 3 minutes.
In large bowl mix cooled pasta, tomatoes,
peppers, onion & olives. Refrigerate about
1/2 hour. Pour on salad dressing; mix well.
Add Parm. cheese; mix well & serve
immediately. Serves 6-8

Leftovers: – you will need to re-wet the
salad by adding a little more dressing
the next day.

(recipe: food.com)
——————————
Southwestern Grilled Chicken
with Lime Butter

2 tsp. cinnamon
1 T. chili powder
1 T. brown sugar
1 tsp. cocoa powder
1/2 tsp. salt
1/2 tsp. ground black pepper
3 T. olive oil
1 T. balsamic vinegar
3 1/2 lb. bone-in chicken parts

Lime Butter:

1/2 C. butter, melted
1 T. fresh lime juice
1 serrano chili, minced
2 T. finely minced white onion
1/4 C. finely chopped fresh cilantro
1 pinch black pepper

In small bowl combine first 8
ingredients. Using a spoon or
basting brush, spread mixture
over chicken – grill chicken.

Lime Butter:
In small bowl combine all butter
ingredients – drizzle over cooked
chicken just before serving (or
serve separately for dipping).
Serves 8

(recipe: food.com)
——————————–
Greek Village Salad

4 tomatoes, cut into wedges
1 slender cucumber, cut in half
lengthwise, then cut into thin strips
1 green pepper, seeded/ cut into
thin strips
2 red peppers, seeded/cut into
thin strips
1 red onion, sliced/separated into rings
======
1/2 C. kalamata olives
8 oz. feta cheese, sliced

Dressing:

3 T. olive oil
1 T. red wine vinegar
2 T. fresh lemon juice
1/2 tsp. dried oregano
1 tsp. chopped parsley
3 cloves garlic, crushed
1/2 tsp. salt
ground black pepper
=
Place all salad ingredients in
large bowl; top with olives.
Mix dressing ingredients in a
screw-top jar – seal/shake well.
Pour dressing on salad just
before serving. Top with feta &
sprinkle with oregano.
Serves 6

(recipe: food.com)
————————–

Sausage & Pepper Sandwiches

1 T. olive oil
1 lb. smoked sausage, sliced into
quarters, then lengthwise
1 red bell pepper, seeded/sliced
1 yellow bell pepper, seeded/sliced
1 orange bell pepper, seeded/sliced
2 medium yellow onions, sliced
3 cloves garlic, chopped
2 T. tomato paste
1 C. beer
1/2 C. BBQ sauce
=
4 hoagie rolls, sliced
=
Preheat oven 350 degrees F.
Heat oil in large cast iron skillet
(or Dutch oven) over medium heat.
Add sausages & brown on all
sides, 7-8 minutes. remove from
skillet. Add onions & pepper to
skillet & saute until tender, about
6 minutes. Add garlic & saute until
fragrant. Stir in tomato sauce, beer
& BBQ sauce – cook a few minutes
then add sausages. Reduce heat &
simmer until sauce is thick, about
10 minutes.

Place sliced hoagie rolls on a sheet
tray & toast in oven while sausage is
simmer. Remove from oven & fill
with sausage & peppers.
Serves 4

(recipe: food.com)
————————–

Crockpot Korean BBQ

1/4 C. corn starch
2 T. sesame oil
1/2 tsp. garlic powder
1/2 C. soy sauce
1/2 tsp. chicken or beef granules
3/4 C. brown sugar
1 onion, diced (1/3 C. dehydrated/
minced)
1/4 tsp. red pepper flakes
1 1/2 lb. bee flank steak*
=
Cooked rice or noodles to serve 8
=
Place all ingredients in crockpot;
cover & cook on Low 6-8 hours
(or) High 4-6 hours.
Remove meat & cut into pieces or
shred; return meat to crockpot.
Serves 8
Serve over rice or cooked noodles

*Poster notes that she has used a
beef roast and or/beef round steak
instead of flank steak.

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

Crockpot Creamy Nacho Chicken Dip

1 (16 oz) can refried beans
8 oz. pkg. cream cheese, softened
1 (12 oz) can chicken, drained/shredded
1 (16 oz) jar chunky salsa
8 oz. shredded Mexican-blend cheese

tortilla chips or tortillas for dipping
=
Spray insides of 4 qt. crockpot with
nonstick cooking spray. In small bowl
mash/stir cream cheese until smooth.
Layer ingredients in crockpot:
refried beans
cream cheese
chicken
salsa
cheese
Cover & cook on High 1 hour (or Low 2 hrs)
Serve either on top of chips or use chips/
tortillas as dippers.  Serves 12

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

Crockpot Mac & Cheese

1 lb. elbow macaroni, uncooked
(regular, not gluten free)
2 1/2 C. whole milk
12 oz. evaporated milk
12 oz. sharp Cheddar cheese,
shredded (3 C.)
4 oz. American Cheese* (or
Monterrey
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dry mustard
1/4 tsp. garlic powder
dash cayenne pepper, to taste
1/4 C. butter, cubed

Spray a 6 qt. crockpot insides
with nonstick cooking spray.
Rinse uncooked pasta well under
cold water & drain – add to crockpot
along with milks, cheeses, salt/pepper,
mustard, garlic powder & cayenne.
Stir to combine, making sure macaroni
is submerged in liquid as much as
possible – dot with cubed butter.
Cover & cook on Low 1 hour. Remove
lid & stir – depending on your crockpot,
your dish could be done at this point
OR require up to 1-2 more hours
cooking time. IF NOT DONE: continue
cooking & checking every half hour
or so. When done, pasta will be
tender & liquid will be thick & creamy.
Serves 8

*American cheese or Monterrey:
1 C. shredded from the deli, not
processed slices

(recipe: amandascookin.com)
————————————

Salted Caramel Cookie Cups

3/4 C. butter
1 C. brown sugar
1 large egg
2 tsp. vanilla
2 C. flour
2 tsp. corn starch
1 tsp. baking soda
1/2 tsp. salt
1/2 C. mini chocolate chips
20 caramel candies, unwrapped
kosher salt, for sprinkling

Preheat oven 350 degrees F.
Spray 10 muffin cup openings with
nonstick cooking spray.
In small saucepan melt butter over
medium heat. Whisk constantly
until butter turns a deep golden brown,
about 5 minutes. Pour butter into a large
mixing bowl – stir in brown sugar until
well combined; stir in egg & vanilla –
mix well. Mix in flour, corn starch, baking
soda & salt until well combined. Let sit
15 minutes to cool before adding choc.
chips. Scoop 1 T. dough into each muffin
cup – flatten with your fingers to cover
bottom of the tin. Place 2 caramel candies
on top of dough; sprinkle with a bit of
kosher salt. Top each with another tablespoon
of cookie dough. Bake 10 minutes.
Remove from oven & let cool 10 minutes
before carefully removing from tins. Best
served warm (otherwise caramel hards
back up). Makes 10 cookies

NOTE: Poster said: can reheat in a hot oven
or microwave them for 10 seconds.

(recipe: bunsinmyoven.com)

================

Enjoy your weekend!

Hugs;

Pammie

The URI to TrackBack this entry is: https://grammiepammie.wordpress.com/2020/05/23/holiday-recipes/trackback/

RSS feed for comments on this post.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: