Christmas Articles and Recipes

Fruited Holiday Rib Roast

What You Need:

1 (6 lb) beef rib roast
1 T anise seed, crushed
3 garlic cloves, minced
3 T olive oil
2 T Dijon mustard
1/2 t salt
1/4 t pepper
3 C dried apricots
12 red boiling onions, halved
1/3 C orange juice
3 fresh pears, wedged

How to Make It:

Set the oven temperature to 325 degrees and allow the oven to heat up.
Trim all the fat from the rib roast and discard.
Place the anise seed and garlic in a mixing bowl.
Pour in the oil and the mustard.
Sprinkle in the salt and pepper and whisk together to combine well.
Remove 3 T of the oil mixture and place in a separate bowl for later use.
Place the roast on a rack in a shallow baking pan.
Brush the roast with the remaining oil being sure to completely cover.
Place the roast in the oven and bake for 1 1/2 hours.
Place the dried apricots and the onions into a mixing bowl.
Pour in the orange juice and the reserved oil.
Toss to coat the fruit and onions well.
Place a piece of aluminum foil that is large enough to hold the fruit mixture.
Fold the foil over the mixture being sure to leave room for steam.
Place the foil wrap in the oven next to the roast for 30 minutes.
Place the pears in a oven proof bowl or pan.
Place them in the oven with the meat and fruit mixture for 30 minutes.
Transfer the roast to a serving platter and garnish the platter with the pears.
Add the apricots and onions to the platter, cover and allow standing for 15 minutes before serving.

Serving Size: 12

Beef rib roasts make a great centerpiece for that Christmas dinner. With the added fruits and onion this Christmas meat makes everyone's mouth water in anticipation.

Savory Peach Ham

What You Need:

1/4 C ketchup
1 T brown sugar
1 T cider vinegar
2 t Worcestershire sauce
1 t + 2 T canola oil
1/4 t pepper
4 (4 oz ea) ham slices, boneless and fully cooked
1 (8.5 oz) can sliced peaches, drained

How to Make It:

Pour the ketchup into a small mixing bowl.
Add the brown sugar and mix until sugar has dissolved.
Pour in the vinegar, Worcestershire sauce and 1 t of the oil.
Sprinkle in the pepper and whisk all the ingredients together until well combined.
Brush each ham slice with the ketchup mixture being sure to cover both sides.
Place the remaining canola oil into a large skillet.
Place the ham slices one at a time into the skillet over medium heat.
Cook each slice 7 minutes, turn and continue cooking an additional 4 minutes.
Transfer each cooked slice to a warm platter while cooking the remaining ham.
Once all the ham slices have been cooked lower the temperature to low.
Add the peaches to the skillet and drizzle the remaining ketchup mixture over the top of the peach.
Cover and cook 5 minutes.
Turn the peaches and cook an additional 2 minutes.
Remove the peaches and place over each ham slice before serving.

Serving Size: 4

This makes an excellent meat for a small Christmas dinner. If you would rather use a canned ham just place the ham in a baking pan. Place the peaches around the ham and pour the ketchup mixture over the top. Cover tightly with aluminum foil. Place in a 350 degree oven for 1 1/2 hours or until the ham is cooked through.

Preserve Glazed Ham

What You Need:

5 to 7 lb. bone in ham
1 (6 oz) can pineapple juice
1 (10 oz) jar pineapple preserves

How to Make It:

Set the oven temperature to 325 degrees and allow the oven to heat up.
Score the surface of the ham by making criss cross cuts about 1/2 in deep into the outside of the ham.
Place a baking rack in a shallow baking pan and place the ham on the rack.
Pour the pineapple juice over the ham being sure to completely cover the top and sides of the ham.
Cover the ham tightly with aluminum foil and place in the oven for 1 1/2 hours.
Uncover the ham and brush the pineapple preserves all over the outside of the ham.
Return to the oven, uncovered, and continue baking 30 minutes or until a meat thermometer inserted in the ham reaches 140 degrees.
Remove from the oven and place on a serving platter.
Allow the ham to rest 30 minutes before carving.

Serving Size: 12

Instead of using sticky gooey glazes try this with the preserves. Any type will work including apricot or orange marmalade. Just be sure to use the same type of juice as the preserves.

Christmas Hens for Two

What You Need:

2 T onion, chopped fine
1/3 C long grain rice, uncooked
4 T butter, divided
1/2 C cream of celery soup
3/4 C water
1 T lemon juice
1 t chives, dried
1 t parsley flakes
1 chicken bouillon cube
2 (1 1/4 lb) Cornish hens
1/2 t salt
1/4 t pepper
1/2 t tarragon, dried

How to Make It:

Place 2 T butter in a large skillet over medium heat and allow the butter to melt completely.
Stir in the onion along with the rice.
Cook for 3 minutes, stirring occasionally, until the rice has begun to brown.
Pour the soup into the skillet and stir to combine.
Add the water, lemon juice, chives, parsley and bouillon cube being sure to stir well to combine the ingredients.
Allow the mixture to heat to a steady boil.
Reduce the heat to low, cover the skillet and allow to cook 25 minutes or until all the liquid is absorbed and the rice is tender.
Remove the skillet from the heat and allow the mixture to cool enough to handle.
Clean the hens with cold water and pat dry with paper towel.
Sprinkle the salt and pepper into both hen cavities.
Stuff the two hen cavities with the rice mixture.
Place the oven temperature at 375 degrees and allow the oven to heat.
Place a rack in a large baking pan.
Lay the hens' breast up on the rack.
Melt the remaining butter in a microwave safe bowl on high for 1 to 2 minutes.
Add the tarragon to the melted butter and stir to combine.
Brush the hens with the butter mixture.
Cover loosely with foil and bake 45 minutes being sure to baste with the butter mixture about every 10 minutes.

Serving Size: 2

Almond Cranberry Pasta Salad

What You Need:

1 (10 oz) pkg. plain couscous
1 C dried cranberries
3/4 C green onions, chopped
3/4 C sweet yellow pepper, chopped
3/4 C almonds, toasted
1/3 C lemon juice
1/4 C olive oil
1/2 t paprika
1/4 t salt
1/8 t pepper

How to Make It:

Prepare the couscous as directed on the package.
When the couscous is cooked, place it in a large salad bowl and use a fork to fluff.
Cover the bowl and refrigerate 30 minutes or until chilled completely through.
When chilled remove the couscous from the refrigerator and stir in the cranberries.
Add the onions, sweet pepper and almonds and toss to combine all the ingredients.
Place the lemon juice into a small mixing bowl.
Add the oil, paprika, salt and pepper.
Use a whisk to mix the ingredients together well.
Drizzle the dressing into the salad and toss to coat.
Cover and refrigerate 1 hour before serving.

Serving Size: 14

Couscous is a North African pasta and can be used in many different dishes. This pasta can be found in most large supermarkets.

Sweet Red Apple Slaw

What You Need:

1 lg. head of cabbage, shredded
4 carrots, shredded
2 medium sweet red apples, chopped fine
1 C mayonnaise
1/4 C sugar
2 T white vinegar
1/2 t salt
1/4 t pepper

How to Make It:

Place the cabbage in a large salad bowl.
Add the carrots and toss to combine.
Place the chopped apples in the bowl and toss again.
In a separate bowl, whisk together the mayonnaise, sugar and vinegar.
Sprinkle in the salt and pepper and whisk well to combine.
Pour the dressing into the cabbage mixture.
Toss with 2 forks to cover well.
Cover and refrigerate to chill through before serving.

Serving Size: 12

The apples add the sweetness along with color to this slaw. Onions can also be chopped and added along with cashews to make this slaw even better.

Christmas Fruit Medley

What You Need:

1 (20 oz.) can pineapple chunks, reserve juice
1/3 C sugar
1 T cornstarch
1 T lemon juice
1/8 t salt
2 eggs
1 ripe banana, sliced
1 C seedless green grapes, halved
1 (11 oz) can mandarin oranges, drained
1 (10 oz.) jar red maraschino cherries, drained
1 C miniature marshmallows

How to Make It:

Place the reserved pineapple juice into a small saucepan.
Whisk in the sugar, cornstarch, lemon juice and salt until smooth.
Place the pan over medium heat and bring to a steady boil.
Stirring continuously, cook the mixture 3 minutes or until the sugar has completely dissolved.
Remove the pan from the heat.
Place the eggs in a separate bowl and beat slightly with a fork.
Pour 2 T of the hot dressing mixture and stir quickly to combine.
Pour the egg mixture into the remaining dressing mixture.
Place the pan back on the stove over low heat and bring to a gentle boil.
Stirring continuously cook the mixture for 2 minutes.
Remove from the heat, pour into a bowl and allow the dressing to cool to room temperature.
In a salad bowl fold together the pineapple chunks, bananas, grapes, oranges, cherries and marshmallows.
Drizzle the cooled dressing into the fruit and toss to combine.

Serving Size: 8

This refreshing fruit medley is easy to make and a hit at many Christmas dinners. Serve it over torn lettuce and sprinkle a few chopped pecans over the top for an added treat.

Two Tone Apple Salad

What You Need:

6 yellow apples, cored and cubed
6 red apples, cored and cubed
3 stalks celery, chopped
1/2 C raisins
1 t cinnamon
1 (16 oz) container whipped topping, room temperature

How to Make It:

Place the both types of apples into a large mixing bowl.
Add the celery and raisins and toss to combine.
Sprinkle the cinnamon over the entire top of the salad.
Stir in the whipped topping until smooth and ingredients are completely covered.
Cover the bowl tightly then refrigerate until ready to serve.

Serving Size: 12

Apples such as Granny Smith and Red Delicious give this salad and sweet taste and a colorful appearance. If you don't plan to serve the salad until later sprinkle the apples with a t of lemon juice and toss before adding the remaining ingredients. This will keep the apples from turning brown while refrigerated.

Toasted Almond Broccoli with Orange Sauce

What You Need:

3 C water
3/4 t salt
12 C broccoli florets
1 C whipping cream
1 T orange juice concentrate, thawed
1/2 t pepper
1/2 C almonds, sliced and toasted

How to Make It:

Place the water in a Dutch oven pan over high heat.
Sprinkle in the salt.
Bring the water and salt to a rapid boil.
Place the broccoli florets into the boiling salted water.
Bring back to a rapid boil.
Reduce heat to medium, cover and cook 10 minutes or until the broccoli is fork tender.
Dump the broccoli into a colander and allow the broccoli to drain.
Place the broccoli into a serving dish.
Place the whipping cream into the Dutch oven pan.
Add the orange juice and pepper stirring to combine.
Place the pan over low heat and cook, stirring occasionally, for 3 minutes or until the mixture is completely heated through.
Pour the sauce over the broccoli.
Sprinkle the toasted almonds over the broccoli just before serving.

Serving Size: 12

To toast almonds place them on an ungreased cookie sheet in a single layer.
Toast in a 350 degree oven approximately 8 minutes or until the almonds become a golden brown. Almonds can also be toasted in a skillet for 6 minutes over medium heat and in the microwave on high for 4 minutes. Always remember to stir the almonds often for even toasting and never let them darken any more than a light golden brown.

Peach Sweet Potatoes with Cashews

What You Need:

6 sweet potatoes
1/2 C brown sugar, packed
1/3 C cashews, coarsely chopped
1/2 t salt
1/4 t ginger
1 (15 oz) can sliced peaches, drained well
3 T butter

How to Make It:

Place the sweet potatoes into a Dutch oven pan.
Cover the potatoes with just enough water to top the potatoes.
Place the pan over high heat and bring to a brisk boil.
Reduce the heat to medium, cover the pan and allow the potatoes to cook 35 minutes or until fork tender.
Drain the potatoes and allow them to cool enough to handle.
Peel the potatoes and cut into large cubes.
Place the oven temperature on 350 degrees and allow to heat while finishing the potatoes.
Place half of the potatoes into a large ungreased baking dish.
In a small bowl combine the brown sugar and cashews.
Sprinkle in the salt and ginger and toss to combine well.
Layer half the peach slices over the potatoes in the pan.
Sprinkle half of the cashew mixture over the top.
Add the remaining potatoes, cover with the remaining peaches and sprinkle the remaining cashew mixture over the top.
Dot the butter over the very top.
Tightly cover the pan with aluminum foil and place in the oven.
Bake 30 minutes.
Uncover the pan and continue baking 10 minutes or until bubbly.

Serving Size: 10

The combination of peaches and cashews make these potatoes very tasty. Use mandarin oranges and almonds or pineapple slices and pecans for a different taste.

Creamy Cheese Pearl Onions and Peas

What You Need:

1 1/4 t salt, divided
1 (10 oz) pkg. pearl onions
2 (10 oz) pkgs. frozen peas, thawed
4 1/2 t butter
4 1/2 t flour
1/4 t pepper
1 1/2 C milk
3/4 C process cheese, cubed

How to Make It:

Place 2 in of water into a sauce pan.
Sprinkle the salt into the water.
Add the pearl onions.
Place the pan over medium high heat and bring to a boil.
Allow the onions to boil for 5 minutes.
Place the peas into the pan with the onions.
Reduce the heat to medium low, cover the pan and simmer for 10 minutes.
Drain, place in a serving bowl and set aside.
Place the butter in a large saucepan over low heat.
Allow the butter to melt completely then add the flour.
Sprinkle in the remaining salt and the pepper and stir until smooth.
While stirring gradually add in the milk.
Bring the mixture to a boil.
Stirring continuously boil the mixture for 2 minutes or until it begins to thicken.
Add the cheese and continue stirring until the cheese has completely melted and the sauce is smooth.
Pour the sauce over the onions and peas and stir to coat.

Serving Size: 8

If you want a little color to your onion and peas add a few pimento before pouring on the cheese sauce. If you like nuts add a few chopped cashews or pecans for a crunchy topping.

Honey Drizzled Green Beans

What You Need:

2 (16 oz) pkg. frozen cut green beans
2 t orange peel, grated
1 C cranberries, dried
1 C bacon bits
4 T honey

How to Make It:

Cook the green beans according to the manufactures directions on the package.
Include the orange peel with the beans when cooking them.
Drain the beans well.
Place the cooked beans and orange peel into a serving dish.
Add the cranberries and bacon and toss to combine.
Drizzle the honey over the beans and gently stir to cover them well.

Serving Size: 10

These beans are a change from the green bean casserole we seem to make every year and they are just as easy to make. The tartness of the cranberries and the sweet taste of the honey compliment each other to make this a tasty holiday dish.

Creamy Bread Crumb Potatoes

What You Need:

5 lbs. potatoes
1/2 C + 1 1/2 T butter, divided
1/2 C flour
2 1/2 C chicken broth
2 1/2 C half and half
4 egg yolks
1/2 C fresh parsley, minced
1 1/2 t salt
1/2 t pepper
1/8 t cayenne pepper
1/2 C seasoned bread crumbs

How to Make It:

Place the unpeeled potatoes into a large kettle and cover with water.
Place the kettle over high heat and bring the water to a brisk boil.
Reduce the heat to medium, cover the kettle and cook the potatoes for 15 minutes or until they are just beginning to tender.
Drain the potatoes in a colander and rinse under cold water.
Allow the potatoes to cool enough to handle.
Remove the skins and cut the potatoes into slices.
In a saucepan over low heat melt the 1/2 C of butter.
Once the butter has melted stir in the flour until smooth.
Add the chicken broth and cream.
Adjust the heat to medium and allow the mixture to come to a brisk boil.
Stirring continuously boil the mixture for 2 minutes or until it begins to thicken.
Take the pan off the heat.
Place the egg yolks in a small bowl and beat slightly with a fork.
Pour 1 C of the hot sauce into the egg yolks and stir to combine.
Place the egg mixture into the pan with the remaining sauce.
Place the pan over medium heat and stirring continuously add in the parsley, salt, pepper and cayenne pepper.
Bring the mixture to a gentle boil and stirring continuously cook for 2 minutes.
Set the oven temperature to 375 degrees.
Spread 1 C of the sauce into the bottom of an ungreased 3 qt baking dish.
Top the sauce in the baking dish with 1/3 of the potatoes.
Continue with 2 more layers of the sauce then potatoes.
Melt the remaining butter then toss with the bread crumbs.
Spread the bread crumbs evenly over the top of the casserole.
Bake 35 minutes or until bubbly.

Serving Size: 12

Easy Holiday Baked Beans

What You Need:

3 (16 oz) cans pork and beans
1 onion, chopped
1 green pepper, chopped fine
3 T brown sugar
3 T brown mustard
1 1/2 C ketchup
1 T white vinegar
1/2 t chili powder
1/4 t hot sauce

How to Make It:

Place the beans juice and all into a large mixing bowl.
Add the onion and green pepper and stir to combine.
Sprinkle in the brown sugar.
Add the mustard, ketchup and vinegar and stir until all the ingredients are incorporated together well.
Add the chili powder and hot sauce and stir until mixed in thoroughly.
Set the oven temperature to 350 degrees and allow the oven to preheat.
Pour the bean mixture into an ungreased 3 qt baking dish.
Bake 30 minutes or until bubbling around the edges.
Allow the beans to sit for 10 minutes before serving.

Serving Size: 10

These beans are very simple to make and go well with a ham dinner. Add some crumbled cooked bacon to enhance the flavor even more.

Onion Sage Soufflés

What You Need:

1 T olive oil
2 onions cut into wedges
1/2 t salt
1/4 t pepper
3 T butter, divided
1 garlic clove, minced
3 eggs
1 1/2 C milk
1/3 C flour
1 (4 oz) pkg. white cheddar cheese, shredded
1 T fresh sage, chopped

How to Make It:

Place the olive oil into a large skillet over medium heat.
Allow the oil to become hot but not smoking.
Add the onion wedges and cook for 5 minutes.
Sprinkle the salt and pepper over the onions.
Add 2 T of butter to the skillet.
Stir in the garlic and continue cooking 8 minutes or until the onion are fork tender.
Remove the pan from the stove and set aside.
Use the remaining butter to grease 10 small (5 oz.) baking dishes.
Set the oven temperature to 400 degrees and allow the oven to heat while finishing the soufflés.
Place the eggs into a mixing bowl.
Whisk the milk in with the eggs.
Add the flour and whisk until smooth.
Add the cheese and sage stirring until all the ingredients are incorporate together.
Fill each baking dish with onions.
Spoon the cheese mixture over the onions in each dish.
Bake 22 minutes or until a golden brown and puffed.
Allow to stand 10 minutes before serving.

Serving Size: 10

Soufflés sound difficult to make but in reality they are very simple and takes very little time. Due to the short baking time these soufflés can be baked while the meat is resting.

Simple Country Fried Apples

What You Need:

2 T butter
6 small onions, sliced into rings
6 small red apples cut into wedges
1 t cinnamon
3 T brown sugar

How to Make It:

Place the butter in a large skillet over medium heat.
Allow the butter to melt completely then add the onion rings.
Cook the onions, stirring occasionally, for 5 minutes.
Place the apple wedges over the onions.
Mix the cinnamon into the brown sugar.
Sprinkle the mixture over the top being sure to completely cover the apples.
Cover the skillet and continue cooking 18 minutes or until the apples become fork tender.

Serving Size: 10

Fried apples are a real favorite around the holidays. This simple recipe makes them east to make and even easier to enjoy. If you want just little crunch to your fried apples add a few chopped pecans about 10 minutes into the final cooking time.

Berry Pineapple Gelatin

What You Need:

3 C boiling water
2 (3 oz) pkgs. raspberry gelatin
1 (16 oz) can whole berry cranberry sauce
2 T lemon juice
1 (8 oz) can crushed pineapple, in its own juice and drained well

How to Make It:

Pour the boiling water into a large mixing bowl.
Add the dry gelatin and whisk until the gelatin has completely dissolved.
Add the can of cranberry sauce and stir to combine.
Pour the lemon juice into the mixture and stir to combine.
Place the mixture in the refrigerator for about 1 hour until the gelatin is partially set.
Gently fold the pineaple into the gelatin.
Return to the refrigerator for about 3 hours and allow the gelatin to firm.

Serving Size: 10

This makes a very festive gelatin. For a more attractive dish spray a 6 cup ring gelatin mold with a non stick cooking spray. After adding the pineapple, pour the gelatin into the mold. Place it into the refrigerator and allow the gelatin to firm. Unmold the ring onto a serving platter before placing on the Christmas table.

Holiday Cinnamon Braid

What You Need:

2 (1/4 oz) pkgs. active dry yeast
1 C warm water
1/3 C butter at room temperature
1/4 C sugar
1 t salt
2 eggs
5 C flour
1 egg yolk
1 t cold water
1/4 t cinnamon

How to Make It:

Dump the packages of yeast into a mixing bowl.
Add the warm water (110 degrees) to the yeast and stir until completely dissolved.
Place the butter, sugar and salt into the yeast mixture.
Break the eggs into the mixture and add 3 C of flour.
Use an electric mixer and beat on medium speed for 3 minutes.
Add 1 C of the remaining flour and stir until a soft dough forms.
The remaining flour may be added as necessary to form the dough.
Flour a flat surface.
Knead the dough 7 minutes or until the dough become smooth and elastic.
Butter a large bowl on the bottom and up the sides.
Place the dough into the buttered bowl turning to cover with the butter on all sides.
Cover the bowl and allow the dough to rise double in size about 1 hour.
Punch the dough down with your fist.
Very lightly flour the flat surface again.
Place the dough on the floured surface and divided into four sections.
Shape each section of dough into an 18 in long rope.
Grease a cookie sheet and place the ropes parallel on the sheet.
Start with the right rope and braid the dough ropes together.
The first rope should go over the second rope, under the third rope and over the fourth rope.
Continue always beginning on the right side until the ropes are completely braided together then pinch the ends to seal.
Cover the dough with a damp kitchen towel and allow the dough to rise 45 minutes or until double in size.
Heat the oven temperature to 350 degrees.
Place the egg yolk, cold water and cinnamon into a small mixing bowl and whisk to completely combine.
Brush the dough with the egg yolk mixture.
Bake the Bread 22 minutes or a golden brown.
Cool the bread on a wire rack before cutting.

Serving Size: 1 loaf

Making bread isn't really that difficult. Being sure to completely dissolve the yeast, kneading the bread until it becomes elastic and making sure you allow the bread to rise as directed will insure that you have the perfect bread every time.

Glazed Spiced Pumpkin Slices

What You Need:

1 3/4 C flour
1 t baking soda
1 t salt
1 t cinnamon
1/2 t nutmeg
1/4 t cloves
1/4 t baking powder
1 1/3 C sugar
1/2 C butter, cut up and room temperature
1 C canned pumpkin
2 eggs
2 t fresh ginger, grated
2 1/4 t orange peel, grated and divided
1 C powdered sugar
1 1/4 T milk
1/4 t vanilla extract

How to Make It:

Place the flour into a large mixing bowl.
Add the baking soda, salt, cinnamon, nutmeg, cloves and baking powder.
Whisk all the ingredients together until completely combined.
Pour the sugar into a separate bowl.
Add the butter and beat with an electric mixer on medium high speed 4 minutes or the mixture become smooth and fluffy.
Add the pumpkin and eggs to the sugar mixture.
Place the ginger and 2 t of the orange peel to the sugar mixture.
Beat with the electric mixer on medium speed about 2 minutes or until all the ingredients are incorporated together well.
Gradually add the flour, beating as you add on low speed, until all the flour has been added and the ingredients are incorporated together.
Turn the oven temperature to 350 degrees and allow the oven to heat.
Spray a loaf pan with a non stick cooking spray.
Pour the batter into the prepared pan.
Bake 55 minutes or until the sides begin to pull away from the pan.
The top should spring back when lightly touched.
Remove the pan and allow to cool 10 minutes before turning the bread out onto a wire rack to finish cooling.
Place the powered sugar into a small bowl.
Add the milk and vanilla extract and whisk until smooth.
Add in the remaining orange peel and whisk until incorporated into the glaze well.
Use a bread knife to slice into 12 pieces.
Spread the pieces out on a large baking sheet.
Place the glaze into a pastry bag or small baggie with a small hole cut in one corner.
Drizzle the glaze over the pumpkin slices.
Allow the glaze to set before eating.

Serving Size: 12

Pumpkin bread is a favorite at Christmas time. Cutting the bread into slices and then drizzling the glaze will give each slice an extra bit of glaze. This bread can be frozen for up to 2 weeks after it's baked

Steamed Christmas Pudding with Fruit Sauce

What You Need:

1 3/4 C flour
1 1/2 t baking powder
1 t ground ginger
1/2 t ground nutmeg
1/2 t cinnamon
1/4 C butter, softened
1 C sugar
2 eggs
2 egg whites
1 (6 oz) pkg. milk chocolate, melted
1 1/4 C milk
2 C kumquats, seeded and halved
1 C brown sugar, packed firm
1 C cranberry juice
1 Cinnamon stick
1 Bay leaf
2 C cranberries
1/2 C dried cherries
1/2 C pecans, toasted
Whipped Topping

How to Make It:

Spray a 2 1/2 qt. bowl with a non stick cooking spray and dust with flour.
Place the flour into a large mixing bowl.
Add the baking powder, ginger, nutmeg and cinnamon and stir to combine.
Place the butter in a separate bowl.
Use an electric mixer and beat the butter on medium speed for 30 seconds.
Pour the sugar into the bowl and continue beating until completely combined.
Add the eggs and the egg whites one at a time beating on low speed after each addition.
Use a rubber spatula and fold the melted chocolate into the mixture.
Alternating back and forth add a little of the flour mixture beat on low to incorporate then add a little milk and beat on low to incorporate.
Keep alternating and beating the mixture until all the milk and flour have been added and the mixture is mixed together well.
Spread the mixture evenly into the bowl.
Grease a piece of aluminum foil and cover the bowl with the aluminum foil pressed against the inside edge of the bowl.
Place a rack into a Dutch oven.
Set the bowl on the rack and fill the Dutch oven and fill with water to 1 inch up the side of the bowl.
Cover and bring the water to a brisk boil.
Reduce the heat so the water is just simmering and steam the pudding for 1 1/2 hours.
Check the water level every 30 minutes and add boiling water as necessary.
When a toothpick inserted in the center of the pudding comes out clean the pudding is done.
Remove the bowl from the pan and take off the aluminum foil.
Allow the pudding to cool for 10 minutes.
Invert on serving platter and cool 30 minutes before serving.
Place the kumquats in a medium sauce pan.
Add the brown sugar, cranberry juice, cinnamon stick and bay leaf.
Place the pan over medium heat and bring the mixture to a brisk boil.
Reduce the heat to low and simmer uncovered for 3 minutes or until the kumquats just begin to soften.
Adjust the heat to medium and add the cranberries and dried cherries.
When the mixture begins to boil reduce the heat to low and simmer 8 minutes or until the sauce thickens.
Remove the cinnamon stick and bay leaf and discard.
Fold the pecans into the sauce and remove from the stove.
Pour the sauce over the top of the pudding while still warm.
Serve the pudding immediately.

Serving Size: 12

By placing the bowl of pudding into the Dutch oven you prevent the bottom of the pudding from burning while it steams. The water in the Dutch oven should always remain at 1 inch up the side of the bowl to insure the pudding cook evenly. Using a 2 1/2 qt bowl allows 2 inches between the bowl and pan and makes removing the bowl when the pudding is done much easier and much safer.

Pleasing Pecan Pumpkin Pie

What You Need:

3/4 C brown sugar, packed and divided
1/3 C pecan, chopped fine
2 T butter, melted
1 (9 in) unbaked pie shell
3 eggs
1 C canned pumpkin
1 t rum extract
3/4 t cinnamon
1/2 t salt
1/4 t ginger
1 1/2 C heavy whipping cream

How to Make It:

Combine 1/4 C of the brown sugar with the pecans in a medium size mixing bowl.
Add the butter and mix until completely combined.
Press the mixture into the bottom of the unbaked pie crust.
Break the eggs into a large mixing bowl.
Stir in the pumpkin, extract, cinnamon, salt and ginger.
Add the remaining brown sugar and stir until completely combined and smooth.
Use a rubber spatula to fold in the whipping cream.
Pour the pumpkin mixture into the prepared pie crust.
Set the oven to 400 degrees and allow the oven to heat up.
When the oven is ready bake the pie for 10 minutes.
Reduce the heat and continue baking 40 minutes or until a knife inserted in the center of the pie comes out clean.
Cool the pie on a wire rack before cutting.
Garnish with extra pecans and whipped topping.

Serving Size: 8

Without the pumpkin pie Christmas dinner just would be the same. This is a new twist on an old favorite. Remember to refrigerate any leftovers, if you're lucky enough to have any that is.

Holiday Cherry Glitz

What You Need:

1 1/4 C butter, softened
2 1/4 C powdered sugar
1 t baking powder
1/2 t salt
1 tsp peppermint extract
1 t vanilla extract
1 egg
2 1/2 C flour
1/2 C round peppermint candies, finely crushed
48 red maraschino cherries with stems, drained well

How to Make It:

Place the butter in a large mixing bowl and beat on medium speed with an electric mixer for 30 seconds.
Slowly beat in 1 1/2 C of the powdered sugar.
Continue beating while adding the baking powder and salt.
Pour in the peppermint extract and vanilla and beat just long enough to incorporate.
Add the egg and continue beating until well combined.
Add the flour slowly and beat until the mixture become to thick to use the mixer.
Continue adding the flour and mix with a wooden spoon until all the flour is mixed in well.
Fold in the crushed candy.
Set the oven temperature to 350 degrees and allow the oven to heat.
Pour the remaining powdered sugar into a shallow pan.
Roll the dough into 1 inch balls and roll the balls in the powered sugar.
Press the balls into the bottom and up the sides of a mini muffin tin cup.
Place a cherry, stem up, into each of the dough cups.
Bake 8 minutes or until brown.
Cool 5 minutes in the pan then remove and place on a wire rack to finish cooling.

Serving Size: 48

When storing the leftovers place them in a single layer in an airtight container. These will stay fresh for 24 hours at room temperature and 3 days in the refrigerator. To add a little color to your Cherry Glitz use both red and green maraschino cherries.

Southern Pecan Ecstasy

What You Need:

1 (9 in) unbaked pie crust
3 eggs
2/3 C sugar
1/2 t salt
1/2 C butter, softened
1 C light corn syrup
1 C pecan halves

How to Make It:

Place the oven setting on 375 degrees and allow the oven to preheat.
Place the eggs in large mixing bowl.
Use an electric mixer and beat in the sugar, salt, butter and corn syrup until well combined.
Gently fold the pecans into the mixutre with a rubber spatula.
Spread the mixture evenly in the pie crust.
Bake 45 minutes or until the pie filling is set.

Serving Size: 8

What better way to end that Christmas dinner than with a piece of that wonderful pecan pie. With this simple recipe you can have one in no time and everyone will be in ecstasy. If the crust on the pie begins to over brown cover it with aluminum foil until the last 5 minutes of baking.

Spiced Apple Butter Roll

What You Need:

3 eggs, separated
1 C flour, divided
1/2 C + 1 T sugar, divided
2 t cinnamon
1 t baking powder
1 t ginger
1 t cloves
1/4 t baking soda
1/4 C butter, melted
1/4 C molasses
2 T water
1 T confectioners' sugar
2 C prepared apple butter

How to Make It:

Place the egg whites in a small mixing bowl and allow the whites to stand at room temperature for 30 minutes.
Place a piece of wax paper on a large cookie sheet.
Spray the wax paper with a non stick cooking spray.
Sprinkle the prepared wax paper with 1 T of flour and 2 T of sugar then set aside.
Set the oven temperature to 375 degrees and allow the oven to preheat.
Place the remaining flour and sugar into a large mixing bowl.
Stir in the cinnamon, baking powder, ginger, cloves and baking soda.
Whisk the egg yolks and butter together in a separate bowl.
Add the molasses and water and whisk until well combined.
Add the egg yolk mixture to the flour mixture.
Use an electric mixer on low speed and beat the mixture until the dry ingredients are completely moistened.
Beat the egg whites with the electric mixer on medium speed until soft peaks form.
Fold the egg whites into the batter.
Spread the batter evenly onto the prepared pan.
Bake 14 minutes or until the cake bounces back when lightly touched.
Cool the cake for 5 minutes.
Lay a kitchen towel on a flat surface and dust with the confectioners' sugar.
Place the cake on the towel and roll the cake like a jelly roll.
Allow the cake to cool to room temperature.
Unroll the cake and spread with the apple butter not quite to the edges.
Reroll the cake, place in a pan, cover and refrigerate for 1 hour before slicing.

Serving Size: 12

Chocolate Peppermint Meringue Pie

What You Need:

2 (1 oz) squares unsweetened chocolate
2 T butter
1 C + 6 T sugar, divided
2/3 C evaporated milk
1 t + 1/2 t vanilla extract, divided
1 qt. peppermint ice cream, softened
1 (9 in) deep dish pie shell, baked
3 egg whites
1/4 t cream of tarter
1/2 t vanilla extract
3 T peppermint stick candy, crushed

How to Make It:

Place a heavy saucepan over medium heat.
Add the chocolate and butter to the saucepan and heat until both are completely melted and smooth, stirring occasionally.
Add 1 C of sugar and the evaporated milk to the pan.
Continuing cooking, stirring constantly, for 8 minutes or until the sugar has completely dissolved.
Remove the pan from the stove and stir in 1 t of vanilla.
Allow the mixture to cool to room temperature.
Spread half of the ice cream into the baked pie shell.
Place the shell and ice cream into the freezer until the ice cream has become firm.
Remove and spread half of the chocolate mixture over the firm ice cream.
Return to the freezer until set.
Repeat the layers one more time.
After the second layer of chocolate mixture return to the freezer and leave at least 4 hours or overnight.
Place the egg whites, 6 T sugar and cream of tarter into a heavy saucepan and place the pan over low heat.
With an electric mixer on low speed beat the ingredients while cooking for 12 minutes or until the mixture reaches 160 degrees on a candy thermometer.
Remove from the heat and pour in the vanilla.
Beat with the mixer until soft peaks form.
Fold the crushed candy into the meringue.
Spread the meringue over the top of the pie and return to the freezer until ready to serve.

Serving Size: 8

Christmas Wreath Munchies

What You Need:

3/4 C butter, room temperature
1/2 C + 2 T sugar, divided
1/2 C brown sugar, firmly packed
1/2 t baking soda
1 1/2 t cinnamon, divided
1/2 t ginger
1/8 t salt
1 egg
1 t vanilla
2 1/4 C flour
Red and green miniature semisweet chocolate pieces

How to Make It:

Place the butter in a large mixing bowl.
Beat the butter with an electric mixer on low speed for 30 seconds.
Pour in 1/2 C sugar, the brown sugar, baking soda, 1/2 t cinnamon, ginger and salt.
Beat with mixer on medium speed until well combined.
Add the egg and vanilla and continue to beat until completely incorporated into the mixture.
On low speed beat in the flour in it is completely moistened.
Divide the dough in half, cover and chill 1 hour or until the dough can be easily handled.
Place the oven temperature on 350 degrees and allow the oven to heat while finishing the cookies.
Combine the remaining sugar and cinnamon together in a small bowl.
Lightly flour a flat surface and roll out half of the dough with a lightly floured rolling pin to 1/4 in thickness.
Cut the cookies with a scalloped cookie cutter.
Cut a 1 in circle in the center of each cookie.
Place the cut cookie dough on an ungreased cookie sheet.
Sprinkle the cookie dough with the cinnamon sugar mixture.
Press the red and green candies into the cough.
Continue in the same manner with the second half of the dough.
Bake the cookies 10 minutes or until lightly born and firm.
Cool on the cookie sheet 2 minutes then move to a wire rack to complete cooling.

Serving Size: 36 cookies

These little treats make great munchies during your Christmas day. Make a double batch to be sure to have enough to go around.

Jolly Sippers

What You Need:

2 pints pomegranate juice
1 1/2 C sugar
12 fresh sage leaves, crushed
2 lemon peel strips
1 C lemon juice
1 (750 ml) bottle club soda, chilled

How to Make It:

Place the juice into a large saucepan and place the pan over medium heat.
Stir in the sugar, sage and lemon peel.
Bring the mixture to a brisk boil.
Reduce the heat to low and simmer for 10 minutes.
Remove the pan from the stove and stir in the lemon juice.
Pour the mixture into a glass pitcher and chill 4 hours.
Before serving remove the lemon peel and strain out the sage.
Fill 6 oz. glasses with a little ice, half full of the juice mixture and top with the club soda and stir.

Serving Size: 12

Santa sippers can be made and kept in the refrigerator for up to 1 week before using. Replace the club soda with a dry sparkling wine if you prefer.

Christmas Day Fruit Punch

How to Make It:

3 C warm water
2 C sugar
3 bananas, sliced
1 (46 oz) can unsweetened pineapple juice
1 1/2 C orange juice
1/4 C lemon juice
2 (2 liter) bottles ginger ale

How to Make It:

Pour the warm water (110 degrees) into the blender.
Add the sugar and bananas and blend until smooth.
Pour into a punch bowl or large serving bowl.
Carefully stir in the pineapple juice, orange juice and lemon juice until well combined.
Place in the freezer, stirring often, until slushy.
Remove, add the ginger ale and stir to combine.

Serving Size: 24

This makes a great punch for your Christmas day. Adults as well as children will enjoy a cup while opening presents or after a great dinner.

Naughty or Nice Devilled Eggs

What You Need:

12 hard boiled eggs
1/2 C salad dressing
1 t parsley flakes
1/2 t dried chives
1/2 t dry mustard
1/2 t dill weed
1/4 t paprika
1/8 t pepper
1/4 t salt
1/8 t garlic powder
2 T milk

How to Make It:

Split the eggs in half lengthwise.
Place the yolks in a bowl and lay the whites on a plate.
Mash the yolks with a potato masher or fork.
Fold in the salad dressing using a rubber spatula.
Sprinkle in the parsley, chives, mustard, dill weed, paprika, pepper, salt and garlic powder.
Carefully pour the milk into the yolk mixture.
Use a fork and stir the mixture together until all the ingredients are incorporated together.
Fill each egg white with the mixture.
Sprinkle the tops with fresh parsley and paprika before serving.

Serving Size: 24

To make hard boiled eggs easier to peel add a pinch of salt to the water when boiling the eggs. Run under cold water and place the refrigerator for about 30 minutes. When cracking the egg to peel crack the top and bottom of the egg and roll in your palms to loosen.

Best Holiday Relish

What You Need:

8 (12 oz) pkgs. fresh cranberries
6 large navel oranges, unpeeled and cut into wedges
4 C sugar

How to Make It:

Place 1/3 of the cranberries and 1/3 of the orange wedges into the blender.
Blend on medium speed until chopped fine.
Remove and place in a large container.
Continue with the cranberries and oranges in this manner until all are completely chopped.
Pour the sugar into the container and mix together with a rubber spatula.
Cover the container and refrigerate until ready to use.

Serving Size: 4 quarts

This relish is so simple to make and is always a hit at any holiday gathering. It can be made well in advance and will remain fresh in the refrigerator up to 1 month.