• 2 sticks butter or margarine
• 1 cup brown sugar
• 1 egg yolk
• 2 cups flour
• 1 pinch salt
• 1 12-ounce bag chocolate chips
Cream the margarine with the brown sugar. Stir in the egg yolk, vanilla, sugar and salt. Stir evenly into a 9x13 pan. Bake at 325 degrees for 25 minutes or until just starting to turn brown. Do not overcook. Melt the chocolate chips in a double boiler or in the microwave and spread on top of cookies while still warm. Sprinkle ground nuts on top if desired. When cool, cut into squares. Serves approximately 12.
• 1/3 cup softened butter or margarine
• 3/4 cup sugar
• 2 eggs
• 1 5-ounce can evaporated milk
• 1 teaspoon vanilla extract
• 2 cups mashed, cooked butternut squash
• 1/2 cup crisp rice cereal
• 1/4 cup packed brown sugar
• 1/4 cup chopped pecans
• 2 tablespoons melted butter or margarine
In a mixing bowl, cream butter and sugar. Beat in eggs, milk and vanilla. Stir in squash (mixture will be thin). Pour into a greased 11x7x2-baking dish. Bake, uncovered, at 350 degrees for 45 minutes or until almost set. Combine topping ingredients; sprinkle over casserole. Return to the oven for 5-10 minutes or until bubbly. Serves 6-8.
Cream butter; add sugar, vanilla and water. Sift flour and salt together and stir into mixture. Add nuts and mix well. Form portions the size of a small walnut and roll into crescent-shaped cookies. Bake at 325 degrees for 20 minutes. Let cool and roll in powdered sugar.
• 6 ounces chocolate chips
• 6 ounces butterscotch chips
• 1 cup chopped cashews or peanuts
• 1 cup Rice Krispies
Melt chips together over low heat. Remove from heat and add other ingredients. Drop by teaspoons onto parchment paper and let set 10 minutes. Store in airtight container in cool, dry area. Makes three dozen.
Night before: Put toast in bottom of greased 9x13 pan. Combine milk, eggs and seasonings. Place cheese and sausage on top of toast. Pour milk mixture over and refrigerate overnight for best results.
Next morning: Bake for 1 hour at 350 degrees.
• 1 small pkg. corned beef
• 1 8-ounce pkg. cream cheese
• 1 8-ounce container sour cream
• 1 small can sauerkraut
• 3/4 cup ketchup
• 1 8-ounce pkg. shredded Swiss cheese
• 1 small minced onion (optional)
Mix together cream cheese, sour cream, sauerkraut and ketchup in small Crockpot or baking dish. After melted together add onion, cheese and corned beef. Cook on low and serve with cocktail rye bread or crackers. Serves approx. 15.
I personally have eaten this dressing at Thanksgiving Dinner for about 65 years of my life.
My Grandmother made it, my Mother made it, my Sister and I make it and soon it will be our kids
turn to make it. Go Figure!
• 1 lb. Mild Italian Sausage
• 1 Cup of diced Pepperoni
• 5 Ribs of Celery (diced)
• 1 large Onion (chopped)
• 1 15 oz. can Mushrooms (pieces and stems) drained
• 1 can Cream of Mushroom Soup
• 1 stick of Butter (melted)
• 2 Eggs
• 1 Cup of Milk
• 1 Cup of grated Parmesan Cheese (set 1/2 of it aside)
• 1 large loaf of bread (take it out of the bag a day or 2 ahead and let it get stale)
• 2 Cups or so of Chicken Broth - set aside (just in case you need to make the dressing more moist and to cook the Celery and Onion)
• 1 Tablespoon of Dried Basil
• 1 Tablespoon of Dried Oregano
• 1/2 Tablespoon of Rubbed Sage
• 1 Tablespoon Granulated Garlic (powder if you prefer)
• Salt & Pepper to taste
My preference is to not add any salt because there is enough in several of the ingredients
After mixing in the seasonings, taste and add more of what you prefer. I season everything by taste and smell. You may want to double them all.
Remove the casing from the Sausage, place in a skillet and fry it, breaking it up as it cooks. Add the Pepperoni and toss it to mix with the Sausage. Remove from heat.
Place the Sausage & Pepperoni in a large mixing bowl. Add the Celery and Onion to the skillet
with about a 1/2 Cup of the Chicken Broth. Cover and let simmer until soft. Remove from heat. There shouldn't be much liquid left so just leave it in the skillet with the Celery and Onion.
Cube the bread and add it to the Sausage & Pepperoni
Add the Cream of Mushroom Soup, Mushrooms, Butter, Eggs, Milk and 1/2 Cup of the Parmesan Cheese, the Seasonings and mix. Add the Celery and Onions and mix again.
This is the time to adjust your Seasonings and how moist your dressing is. We enjoy our dressing on the moist side and if you do as well, add the remaining Chicken Broth a little at a time and even more if needed.
Heat oven to 350°. Spray Pam or a light coating of Olive oil in deep baking pan. Place the dressing in the pan, cover and bake for 1 hour. Remove the cover and (at this point, if the dressing seems a little dry, you can always drizzle some Chicken Stock over it) and continue
Sprinkle remaining Parmesan Cheese over the top. Bake an additional 15 to 20 minutes uncovered. (If you enjoy your dressing in the Turkey, stuff the Turkey first and the remainder in some sort of Baking Dish)
• 1 box yellow cake mix
• 1 small box instant chocolate pudding
• 1/2 cup Kahlua
• 1/2 cup water
• 1/2 cup oil
• 4 eggs
• 1/2 cup chopped nuts
Grease bundt, tube or loaf pan. Sprinkle chopped nuts on bottom. Combine remaining ingredients and beat 2 minutes. Bake at 325 degrees for 50-55 minutes.
• 1 cup sugar
• 1 stick butter
• 1/4 cup water
• 1/4 cup Kahlua
Combine all ingredients in saucepan and heat on low (or microwave 3-5 minutes) until sugar melts. Cool slightly. When cake is done, pour over cake while it's in the pan. Reserve 1/2 to pour over top of cake after removed from pan.
• 1 can regular pitted black olives
• 1 can jumbo pitted black olives
• Small container whipped cream cheese
• Several raw carrots
• Large toothpicks
Slice down middle of jumbo olive, stuff with cream cheese and place on top of 1/8" slice of raw carrot. Place smaller olive on top of the jumbo olive with hole facing front. Cut carrot wedge and place in hole for the beak. Put toothpick through penguin to secure.
Preheat oven to 325. Spray coat non-stick muffin tin. Heat a large non-stick skillet, add oil. Sauté mushrooms and onion until golden brown, add bacon and let cool. Stir in scallions, cheese and pepper.
Whisk the eggs, egg whites and milk in a medium bowl. Divide egg mixture in the prepared muffin tin. Put a scoop of bacon mixture into each muffin cup evenly. Bake until tops are beginning to brown, about 25 minutes. Let cool on wire rack for 5 minutes and transfer to a serving plate. Makes 12 mini quiches.
Livia Barreca, Largo
Winner 2010 Holiday Gift Guide Recipe Contest
• 2 cups diced, cooked turkey
• 1 9 1/2-ounce package refrigerated crescent rolls
• 2 tablespoons butter or margarine
• 1 tablespoon of flour
• 1/2 cup low-fat milk
• 1/2 cup instant or minced onion
• 1 teaspoon chopped parsley
• 1/2 cup chopped nuts
• salt and pepper to taste
Melt the butter or margarine in saucepan and blend in flour. Gradually stir in milk. Cook, stirring constantly, until mixture thickens and begins to boil. Stir in onion, parsley, nuts, salt and pepper. Add turkey and mix well. Unwrap package of crescent rolls. On each triangle, place 1/4 cup of filling. Fold points of triangle together, pinching to secure. Place on ungreased baking sheet. Bake at 375 degrees 12-15 minutes until golden brown. Serving size 3-4.