• 1 18-ounce roll refrigerated sugar cookie dough
• 1 cup tart green apple, peeled, finely chopped
• 1/2 cup chopped pecans
• 1 3/4 teaspoon cinnamon, divided
• 1/4 cup packed brown sugar
• 1/3 cup quick cooking oats
• 2 tablespoons (1/4 stick) butter, melted
Break up cookie dough into large bowl; let stand 10-15 minutes to soften. Add apple, pecans and 1 teaspoon cinnamon; mix well with wooden spoon.
Chill dough 1 hour in refrigerator or 20-25 minutes in freezer.
Preheat oven to 350 Degrees. Spray cookie sheet with nonstick cooking spray.
In a small bowl, combine the brown sugar, oats, remaining 1/4 teaspoon cinnamon and butter. Roll dough into 1-inch balls. Roll each ball in crumb mixture until well coated. Please cookies on prepared cookie sheets.
Bake 10-13 minutes or until cookie is firm to the touch and crumb mixture begins to brown. Transfer to wire rack and cool completely.
Filling:
• 2 large packages cream cheese
• 2 packages Dream Whip
• 2 cups powdered sugar (sifted)
• 2 teaspoons vanilla
• 1 can blueberry pie filling
Crust:
Blend crust ingredients with fork and press into 9-inch by 13-inch pan. Bake at 350 degrees for 20 to 30 minutes. The crust will not get brown except maybe around the edges a little. Cool completely.
Filling:
Let cream cheese stand at room temperature until soft. Cream with mixer. Blend in powdered sugar. Prepare Dream Whip as directed on package. Fold into cream cheese mixture and blend. Add vanilla and mix well. Pour into cooled crust. Spread pie filling on top. Chill for several hours, preferable overnight.
Barbara Razbadouski, Largo
Winner 2008 Holiday Gift Guide recipe contest
• 1 cup butter, softened (no substitutes)
• 1/2 cup packed brown sugar
• 2 1/4 cups all-purpose flour
In a mixing bowl, cream butter and sugar. Gradually stir in flour. Turn out onto a floured surface and knead until smooth (about 3 minutes). Pat into a 1/3-inch thick rectangle measuring 11 inches by 8 inches. Cut into 2-inch by 1-inch strips. Place 1 inch apart on ungreased baking sheet(s). Prick with a fork. Bake at 300 degrees for 25 minutes or until bottom begins to brown. Cool for 5 minutes, then remove to wire rack to cool completely.
• 1 box chocolate cake mix
• 2 eggs
• 1 cup light Miracle Whip
• 1 cup chocolate chips
• 1/2 cup chopped walnuts
Mix cake mix, eggs and dressing in large bowl with electric mixer on medium speed. Stir in remaining ingredients. Drop by rounded teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 10 to 12 minutes.
• 4 chicken breasts
• Salt and pepper to taste
• Rosemary to taste
• 3 to 4 wedges of Laughing Cow Light Garlic and Herb Cheese
• 1 sheet puff pastry
• Olive oil
• 1 egg
Season breasts with salt and pepper and sprinkle with rosemary. Sauté on each side, do not totally cook, remainder of cooking will be done in the oven. Roll out dough enlarging it enough to make four nice size squares. Cut the dough into four pieces. Spread cheese on dough. Top with chicken, cutting off the short side of the breast so that you have a nice square shape. Top chicken with two slices of Swiss cheese. Wrap chicken in pastry dough and put on baking pan seam side down. Egg wash the pastry and bake at 400 degrees for 20 minutes.
• 2 cups chicken, cubed
• 1 8-ounce package shredded cheddar
• 1/2 cup chopped celery
• 1/2 cup chopped walnuts
• 1/2 cup crushed pineapple, drained
• 1/2 cup mayonnaise
• 1/2 cup Cool Whip
• 1 carrot
Mix all ingredients well and put in baked pie shell. Mix 1/2 cup mayonnaise and 1/2 cup Cool Whip to frost the pie. Garnish with grated carrot. Chill 4 hours. Decorate with holly leaf cutouts from pie crust.
• 2 chickens cut up
• 1 large onion
• 1/4 cup butter
• 1 8-ounce can jellied cranberry sauce
• salt and pepper to taste
• 1 clove garlic
• 1 bottle chili sauce
• Juice of 1 orange or 2 tablespoons orange juice
Saute butter, onion and garlic. Add juice, combining cranberry and chili sauce. Heat until bubbly. Pour over chicken. Bake 1 hour at 350 degrees.
• 2 sticks real butter
• 1 cup light brown sugar
• 1 12-ounce package semi-sweet morsels
• 1 tube of saltine crackers
Line cookie sheet (15-inch by 10-inch) with tin foil. Cover bottom with saltine crackers. Preheat oven to 400 degrees. Melt butter in sauce pan, add sugar and bring to boil. Stir and boil for 2 minutes.
Pour over saltines. Place in oven 3-4 minutes. Remove from oven and sprinkle morsels on top. Morsels will start to melt then spread with bottom of spoon.
Cover with tin foil (without touching chocolate) and refrigerate over night. Peel tin foil from bottom and break into pieces with hands. Keep refrigerated.
Lots of fun to make and always the hit of the party.
• 1 1/2 packages yeast
• 1/8 cup warm water
• 1/4 teaspoon sugar
• 1/2 cup milk, scalded
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1/4 cup margarine, melted
• 3 cups flour
• 1/2 cup golden raisins
• 1/2 cup dried cranberries
• 1/8 teaspoon cinnamon
• 1 egg
Glaze:
• 1/2 cup powdered sugar
• 1 teaspoon margarine, softened
• 1 tablespoon water
Dissolve yeast in water. Add 1/4 teaspoon sugar. Add all ingredients, mixing well. Knead 10 minutes. Let dough rest 10 minutes covered. Let dough raise to double then punch down. Divide dough into three equal balls. Roll into three strips the same length. Braid loosely. Place on parchment paper on cookie sheet. Let rise until double in size. Bake at 350 degrees for 35 minutes. When cool, drizzle with glaze.
Mix all ingredients together, adding clam juice for consistency desired. Refrigerate. This dip can be made a week ahead and refrigerated for later use. Stir before serving.
• 1 pear (diced)
• 1 orange (diced with skin on)
• 16 ounces fresh cranberries
• 1 apple (diced)
• 1 lemon
• 2 cups of sugar
• 1 cup raisins
• 2 cups or so of water
• Juice from 1 lemon
Mix sugar, cranberries, water, raisins and lemon juice into pot and put on medium-high heat. Dice pear, apple, and orange (with skin), into cubes and put in the pot. Let simmer on low boil for 15-20 minutes. Stir occasionally. Make sure cranberries pop and are thoroughly cooked. Turn off heat and keep on stove for about 30 minutes. Refrigerate and serve cold.
Cut pastry into 1/2-inch strips. Brush with melted butter and sprinkle with lime zest, chilies, peanuts and curry powder. Press into pastry strips, twist into a curl and place on baking sheet with parchment paper. Rest for 20 minutes in refrigerator then bake 10 to 12 minutes at 375 degrees. Store in air-tight container.
Mix with hands:
• 1 cup raisins
• 1 cup candied fruit
• 1/2 cup chopped nuts
Divide dough in half and roll in a rectangle. Cut into strips. Bake 10 to 12 minutes at 400 degrees. While warm, spread with confectionary sugar icing. Cut strips into bars. Enjoy.
• 1 1-pound box orzo
• 1 teaspoon canola oil
• 2 tablespoons butter
• 2 large granny smith apples
• 1 6-ounce bag sweetened dried cranberries
• 1 teaspoon cinnamon (more or less to taste)
Cook orzo as directed, strain well. In medium sauce pan, add canola oil and butter. Peel and chop apples and saute in butter along with cranberries. Toss to blend well. Add cinnamon when apples are tender. Add all to orzo and mix well. May add some apple or cranberry juice if too dry.
Serve as a side dish to any meat, fish or chicken entree or serve cold with whip topping.
• 8 tablespoons (1 stick) real butter
• 2/3 cup sugar
• 1 egg
• 2 1/4 cups flour
• 1/2 cup molasses
• 1/2 teaspoon baking soda
• 1 1/4 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
Heat oven to 350 degrees. Beat butter and sugar until smooth. Add molasses and egg. Beat until fluffy. Add flour, baking soda, ginger, cinnamon, cloves and salt. Roll flat. Chill 30 minutes. Cut into shapes or balls. Bake 10 to 12 minutes.
• 1 large picnic ham (with bone)
• 1 2-liter bottle Sprite
• 1 large can pineapple juice
• 1 can chunky pineapple
• 2 cups honey (can substitute maple syrup)
Put ham, flat side down, in a large stock pot. Pour in Sprite and pineapple juice to cover ham. Pour on the honey (or maple syrup). Bring mixture to a boil then reduce heat and simmer for about 2 to 3 hours. Do not return to boil.
A great hit at parties. This is sweet and delicious!
Pamela Prell, Gulfport
Winner 2008 Holiday Gift Guide recipe contest
• 4 slices bacon, diced
• 1 1-pound, 11-ounce can or bag sauerkraut
• 1 small head of cabbage, chopped
• 1 large onion, diced
• 1 tablespoon margarine
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1/8 teaspoon pepper
In small skillet, cook bacon until crisp, saving drippings. In crock pot, combine sauerkraut, cabbage, onion, butter, sugar, salt and pepper. Pour cooked bacon and drippings over all. Cover. Cook on low 3 to 5 hours.
• 2 packages chopped frozen spinach
• 2 cups herb stuffing (Pepperidge Farm)
• 5 eggs
• 1 medium onion, chopped finely
• 3/4 cup melted margarine
• 1 cup Parmesan cheese
• 1 teaspoon black pepper
• 1 teaspoon garlic powder (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon thyme
Thaw spinach. Pour boiling water over it. Let stand 5 minutes, drain well. Mix with remaining ingredients; cover and refrigerate overnight. Roll into balls the size of walnuts. Bake at 375 degrees until golden brown. These may be frozen and baked as needed.
Combine all ingredients except 1/2 cup of cheddar cheese and paprika. Spread into round ramekin or small casserole dish. Spread remaining cheese and sprinkle paprika on top. Bake at 325 degrees for 30 minutes. Serve hot with bread or crackers and such.
Livia Barreca, Largo
Winner 2008 Holiday Gift Guide recipe contest
• 1/2 pound butter plus 2 tablespoons
• 8 tablespoons powdered sugar
• 2 egg yolks
• 3 cups sifted flour
• Jam or Solo fruit filling
Blend all ingredients except flour, until smooth. Slowly add in flour. The dough will be stiff, so be sure and add just a little flour each time.
Roll into small walnut-sized balls and place on ungreased cookie sheet. Press in the center with thumb and fill with jam or Solo fruit filling. Bake at 375 for 15-17 minutes. Sprinkle with powdered sugar after removing from oven.
This is my mom’s recipe and everyone wants me to bring them at holiday time. They are small, but you can make them larger by forming them as you press into the center. Then you can put more filling in them.
Mix all crust ingredients together and press into a 9-inch by 13-inch pan. Bake at 350 for 10-15 minutes. Cool completely.
Mix cream cheese with powdered sugar until creamy. Then fold Cool Whip into cheese mixture. Pour over crust.
Mix 3 cups milk with pudding mix. Spread on top of creamy mixture. Top with Cool Whip and nuts.
This recipe is so easy and fast to put together...and great for holiday time when you are so busy!
• 1 cup chocolate chips
• 1/2 cup peanut butter
• 1/4 cup margarine
• 1 teaspoon vanilla
• 9 cups of Chex plain cereal
• 1 1/2 cups powdered sugar
In a microwave safe bowl, combine chocolate chips, peanut butter and margarine. Microwave on high for 1 1/2 minutes until smooth, stirring after 1 minute. Stir in vanilla. Pour Chex plain cereal into a large bowl. Pour chocolate mixture over cereal, stirring until all pieces are coated. Pour in large re-sealable plastic bag with powdered sugar. Seal securely. Shake until all pieces are well coated. Spread on wax paper to cool.
Grease a 10-inch pie plate. Combine in bowl: 3/4 cup flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 box dry vanilla pudding mix (3- to 4-ounce size, not instant), 4 tablespoons soft butter, 1 egg, 1/2 cup milk. Beat 2 minutes with medium-speed mixer. Pour into prepared pie plate. Arrange over batter 1 16-ounce can sliced peaches, drained well (keep juice in small bowl). Beat 1 8-ounce soft cream cheese, 1/2 cup sugar, 4 tablespoons reserved juice. Beat 2 minutes with mixer. Spoon mixture over peaches to within 1 inch of edge of pie plate. Combine 5 tablespoons sugar with 1 tablespoon cinnamon (more if desired). Sprinkle over filling. Bake 350 degrees for 30 to 35 minutes, until crust is golden. Filling appears soft. Serve warm.
• 1 package yellow cake mix (reserve 2/3 cup for filling)
• 1/2 cup margarine (melted)
• 1 egg
• 1 cup chopped pecans
Filling
• 2/3 cup reserved cake mix
• 1/2 cup brown sugar
• 1 1/2 cup dark Karo Syrup
• 1 teaspoon vanilla
• 3 eggs
Combine cake mix, margarine, and 1 egg. Mix until crumbly. Press into greased 9-inch by 13-inch pan. Bake at 350 degrees for 15-20 minutes. Mix filling together. Pour over partially baked crust. Sprinkle chopped pecans on top. Bake for 30-35 minutes.
Cream sugar and cream cheese together for 2 to 3 minutes on medium speed until very smooth. Add the rest of the ingredients and beat well. Pour into a crumb crust and bake at 350 degrees for 25 to 30 minutes. Chill and serve.
• 3/4 cup cold milk
• 1 package (4-serving size) Jell-O vanilla instant pudding and pie filling
• 1/2 cup solid-pack pumpkin
• 3/4 teaspoon pumpkin pie spice
• 2/3 cup slivered almonds
• 2/3 cup mini chocolate chips
• 3 1/2 cups (8 ounces) Cool Whip, thawed
• 1 six ounce Keebler ready-crust graham cracker pie crust
Pour milk into mixing bowl. Add pie filling mix. Beat with wire whisk until well blended, about 1 minute. Let stand 5 minutes.
Blend in pumpkin, spice, almonds, chips and 2 cups of the whipped topping. Spoon into pie crust. Chill 4 hours.
Just before serving, garnish with remaining whipped topping and chocolate curls, if desired.
• Canned pumpkin pie filling for two pies
• 1 box yellow cake mix
• 1 stick butter or margarine
• 3/4 to 1 cup nuts, chopped
• 1 carton whipped topping or Cool Whip
Prepare canned pumpkin as you would to make two pumpkin pies. Pour into greased 9-inch by 13-inch pan. Sprinkle dry cake mix over the pumpkin pie filling. Slice the butter and dot over the dry cake mix. Spread nuts on top of the butter. Bake in 350-degree oven for 50 minutes. When cool, cover with whipped topping and serve.
• 24 graham crackers, crushed (1 1/2 cups)
• 1/3 cup sugar
• 1/2 cup butter
• 2 eggs, beaten
• 3/4 cup sugar
• 8 ounces cream cheese
• 2 cups pumpkin
• 3 egg yolks
• 1/2 cup sugar
• 1/2 cup milk
• 1/2 teaspoon salt
• 1 tablespoon cinnamon
• 1 envelope plain gelatin
• 1/4 cup cold water
• 3 egg whites
• 1/4 cup sugar
• 1/2 pint whipping cream
Mix graham crackers with 1/3 cup sugar and butter. Press into a 9-inch by 13-inch pan. Mix together eggs, ¾ cup sugar and cream cheese and pour over crust. Bake 20 minutes at 350 degrees. Cook on stovetop, pumpkin, egg yolks, ½ cup sugar, milk, salt and cinnamon until mixture thickens. Remove from heat. Dissolve gelatin in 1/3 cup cold water and add to pumpkin mixture. Cool. Beat egg whites, ¼ cup sugar and fold into pumpkin mixture. Pour over cooled bake crust. Top with whipped cream.
Sauce
• 1 16-ounce can whole berry cranberry sauce
• 1/2 cup brown sugar
• 1/4 cup cider vinegar
• 1 teaspoon cinnamon
• 1/4 teaspoon cloves
• 2 teaspoons cornstarch
• 1 1/2 tablespoons water
Combine cranberry sauce, sugar, vinegar, cinnamon and cloves and bring to boil over medium heat. Stir often. Dissolve cornstarch in water and stir into cranberry mixture. Continue cooking, stirring constantly until thickened.
Pork loin
Bake pork loin in 325 degree oven until 170 degrees on meat thermometer (30 to 35 minutes per pound). Pour part of warmed chutney over pork loin and serve balance in serving bowl.
• 2 to 3 pound pork loin
• 1 can cream of mushroom soup
• 1/4 cup caraway seeds (Don't be afraid to add a lot of caraway)
• rye bread dried out until stale - enough to make a dry stuffing
• 1 roll breakfast sausage
• 1 egg
• 2 tablespoons nutmeg
• Salt and pepper (optional)
• 1 small to medium onion, chopped
In skillet brown sausage and sauté onion until brown. Drain. Then add the rye bread, nutmeg, egg, caraway seeds, and salt and pepper. Cook for about 5 minutes and then add the cream of mushroom soup. Stir until you have the consistency of a stuffing mix. Cut the tenderloin like butterfly opening. Put the stuffing inside and bake for 35 minutes on 350 degrees. Your mouth will water when you bite into this. It is very Yummy! Who says you have to have ham and turkey for the holidays? Note: the stuffing also makes a nice side dish.
• 1 40-ounce can sweet potatoes
• 3/4 cup white sugar
• 1 stick margarine
• 1 teaspoon vanilla
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 2 eggs
• 1/2 cup milk
Topping:
• 1 cup brown sugar
• 1/3 cup flour
• 1 1/3 cups melted margarine
• 1 cup pecans
Drain and mash potatoes. Add other ingredients and mix well. Pour into a small buttered casserole dish. Mix topping and sprinkle on top of mixture. Bake 350 degrees for 30 to 35 minutes.
The topping makes a great crust and everyone wonders how you did it! I would at least double this recipe – moving into a larger casserole dish. Children love this.
Topping
• 1 cup brown sugar
• 1 cup chopped nuts (walnuts or pecans)
• 1 cup flour
• 1/3 cup butter
Mix casserole ingredients and put into greased dish. Bake at 350° for 30-35 minutes.
Topping: Cut butter into flour, add sugar and nuts. Spread on top of baked potatoes and bake until it looks good.
• 3 cups sweet potatoes, mashed
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 3/4 cup sugar
• 1/2 cup butter
• 2 teaspoons baking powder
• 3 large eggs
Topping:
• 2/3 stick butter, melted
• 1/2 cup brown sugar
• 3 cups corn flakes, crushed
• 1/2 cup pecans, chopped
Beat eggs until lemon color. Place all ingredients (except topping) in bowl. Mix until blended. Put in a buttered shallow baking dish and bake at 400 degrees for 20 to 30 minutes. While potatoes are baking, mix topping ingredients. Cover potatoes with topping mixture and bake for another 10 to 15 minutes longer.
Melt butter in large pan. Add sugar, corn syrup, and water. Cook to hard crack (300 degrees), stir occasionally. Add 1 cup almond bits. Spread in well-greased 9-inch by 13-inch pan. Cool. Turn candy onto waxed paper. Melt chocolate bars and toast 1 cup almond bites. Spread with 1/2 chocolate. Sprinkle half of the nuts on top of chocolate. Cover with waxed paper and invert candy. Spread other side with remaining chocolate. Sprinkle with remaining nuts. Chill to firm chocolate. Break candy into pieces.
• 2 cups of flour
• 1/3 cup butter
• 2 tablespoons sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup buttermilk
Dough: If time is of the essence, use ready-made dough
Mix the dry ingredients together and cut the butter in. Add buttermilk and mix thoroughly. This makes the biscuit bottom for one pie or square pan. Suggested is a 10-inch square pan.
Preheat oven to 450 degrees.
Press dough (it will be soft and sticky) into the pan (don't try to roll it out) and form the sides up – crimp edges as desired. Bake for 8 minutes.
Remove from the oven and press down the dough which will have puffed up from cooking.
Filling:
• 4 tomatoes chopped into small squares
• 1/2 cup chopped fresh basil
Place all into the pie shell.
Topping:
• 1 cup grated Swiss cheese
• 1 cup grated cheddar cheese
• 3/4 cup mayonnaise
Mix all ingredients together and spoon evenly over the tomato filling. Reduce oven to 400 degrees and bake the tart for about 15 minutes or until top is bubbly and starting to brown. Can be served hot or room temperature.
• 2 cloves of garlic, smashed
• 2 15-ounce cans of white beans, drained
• 6 large carrots cut up
• 1 onion
• 1 large container of low sodium and low salt chicken broth
• 1 bay leaf (can use 2 or 3)
• 1/2 teaspoon kosher salt (add according to taste)
• 1/4 teaspoon pepper (add according to taste)
• 3 cups fresh spinach leaves
• 1 tablespoon balsamic vinegar (optional)
• 1/4 cup grated parmesan cheese (optional)
In a dutch oven, over medium heat, bring the beans, broth, garlic, bay leaf, onion and carrots to a boil. Cover, reduce heat, and simmer for 15 minutes. Remove and discard bay leaf. Add the spinach, salt and pepper and stir for 1 minute. Spoon the stew into bowls, drizzle with the oil, if desired, add some vinegar or parmesan.
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