[Kat]

Everyone please feel free to reply and add your tried and true favorite holiday recipes! Please use a new post for each recipe, to keep things separated and easy for us to copy


Crockpot Scalloped Potatoes

Ingredients:

* 6-8 thinly sliced potatoes
* 1 can cheddar cheese soup
* 1 cup velveeta cheese
* 1-1/2 cups grated sharp cheddar cheese
* 1 can (12 oz.) evaporated milk
* Salt and pepper

Instructions:

1. Spray crockpot with cooking spray.
2. Fill crockpot half full of the sliced potatoes.
3. Layer 1/2 can of soup, 1/2 cup velveeta cheese,chunked, 3/4 cup grated sharp cheese, and 1/2 can of milk.
4. Add salt and pepper to taste.
5. Layer remaining ingredients in same order.
6. Cook on high about 6 hours. You need to check for you may need to add more milk. You can preboil the potatoes for quicker cooking.

[Advertisements]

Green Bean Casserole

Ingredients:

*2 bags (16 oz. each) frozen French cut green beans, thawed
*1 can (10-3/4 oz.) condensed cream of mushroom soup
*1 cup CHEEZ WHIZ Cheese Dip
*1-1/2 cups hot water
*1/4 cup (1/2 stick) margarine
*1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

Instructions:

1. Preheat oven to 350°F.
2. Mix beans, soup and CHEEZ WHIZ in 2-quart casserole.
3. Add water to margarine in medium bowl; stir until margarine is melted.
4. Add stuffing mix; stir just until moistened. Spoon over bean mixture.
5. Bake 30 min. or until heated through.

[Kat]

Green Bean Casserole

Ingredients:

*2 bags (16 oz. each) frozen French cut green beans, thawed
*1 can (10-3/4 oz.) condensed cream of mushroom soup
*1 cup CHEEZ WHIZ Cheese Dip
*1-1/2 cups hot water
*1/4 cup (1/2 stick) margarine
*1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

Instructions:

1. Preheat oven to 350°F.
2. Mix beans, soup and CHEEZ WHIZ in 2-quart casserole.
3. Add water to margarine in medium bowl; stir until margarine is melted.
4. Add stuffing mix; stir just until moistened. Spoon over bean mixture.
5. Bake 30 min. or until heated through.

[Kat]

Macaroni and Cheese

Ingredients:

*1 pkg. (16 oz.) elbow macaroni, uncooked
*1/4 cup (1/2 stick) butter or margarine
*1 egg
*2-1/2 cups milk
*1/2 lb. (8 oz.) Velveeta Pasteurized Prepared Cheese Product, cut up, divided
*2 cups Kraft Shredded Cheddar Cheese, divided
*Paprika

Instructions:

1. Preheat oven to 350°F.
2. Cook macaroni as directed on pkg.
3. Meanwhile, cut butter into small pieces; place in bottom of 13x9-inch baking dish.
4. Beat egg and milk with wire whisk until well blended; set aside.
5. Drain macaroni. Spoon half of the macaroni over butter in baking dish; sprinkle with 1 cup each of the Velveeta and cheddar cheese. Add half of the egg mixture.
6. Repeat layers of macaroni, Velveeta, cheddar cheese and egg mixture.
7. Sprinkle lightly with paprika.
8. Bake 15 min.
9. Remove from oven; stir until well blended.
10. Bake an additional 15 min. or macaroni mixture is until heated through and top is golden brown.

[Kat]

Easy Italian Pasta Bake

Ingredients:

*1 lb. ground beef
*3 cups penne pasta or rotini pasta, cooked, drained
*1 jar (26 oz.) spaghetti sauce
*1/3 cup Kraft 100% Grated Parmesan and Romano Cheese, divided
*1-1/2 cups Kraft Shredded Mozzarella Cheese

Instructions:

1. Preheat oven to 375°F.
2. Brown meat in large skillet; drain.
3. Add pasta, sauce and half of the Parmesan and Romano cheese; mix well.
4. Spoon into 13x9-inch baking dish.
5. Top with mozzarella cheese and remaining Parmesan and Romano cheese.
6. Bake 20 minutes or until heated through.

[Kat]

Corn Casserole

Ingredients:

*2 eggs
*1 can (14 ½ oz) cream-style corn
*1 cup sour cream
*4 oz. Cheddar cheese, shredded, about 1 cup
*½ cup cornmeal
*½ cup chopped green pepper
*¼ cup butter or margarine melted
*2 tbs. chopped fresh parsley
*¾ tsp. salt

Instructions:

1. Preheat oven to 350 degrees.
2. Butter a 6-cup baking dish.
3. In bowl lightly beat eggs. Stir in corn, sour cream, cheese, cornmeal, green pepper, butter, parsley and salt.
4. Transfer to baking dish.
5. Bake 1 hour or until knife inserted near center comes out clean.

[Kat]

Sweet Potato Casserole

Ingredients:

*2 lbs. Sweet potatoes, about 4, peeled and cut into 1" cubes
*½ cup packed light brown sugar
*½ cup butter
*2 eggs, lightly beaten
*1/3 cup milk
*1 tsp. vanilla extract

Topping
*4 oz. chopped pecans, about 1 cup
*2/3 cup packed light brown sugar
*½ cup all-purpose flour
*1/3 cup butter, melted

Instructions:

1. Preheat oven to 350.
2. In large pot combine potatoes with enough cold water to cover; over high heat bring to a boil. Reduce heat to medium; simmer until potatoes are tender, 30 minutes.
3. Drain; mash until smooth. Let stand until cooled slightly, 15 minutes.
4. Butter 2-qt. Baking dish.
5. In bowl combine potatoes, brown sugar, butter, eggs, milk and vanilla.
6. Spread mixture in baking dish.
7. In large bowl combine pecans, sugar and flour; stir in butter until mixture is combined.
8. Sprinkle pecan mixture over potato mixture.
9. Bake until top is browned and mixture is set in center, 40-45 minutes.

[Kristy]

Monkey Bread

Ingredients:

*2- 7 1/2 oz. Tubes of refrigerated buttermilk biscuits (about)
*1/2 Cup sugar, granulated
*1 tsp. cinnamon
*1/2 Cup Brown sugar
*1/4 Cup + 2 tb. butter or margarine

Instructions:

1. Preheat oven to 350 F.
2. Cut each biscuit into quarters.
3. Combine the granulated sugar and the cinnamon together in a small bowl.
4. Dip the biscuit pieces into a well greased tube pan.
5. Melt the brown sugar and the butter or margarine; do not boil. Pour over the biscuit pieces in the tube pan.
6. Bake in a preheated 350 F oven for 25 - 30 min. Do not let them burn.
7. Cool and turn over, upside down on a plate. Tear off pieces to serve.

[Armodeluxe]

Kat, sorry for hijacking your thread, but just couldn't resist..

Feel free to move it to the jokes thread


It is widely known that I am not the greatest cook in the world. In fact, it is very rare that I ever even really cook anything. However, I did find a recipe that even I was able to master. When I found this recipe I thought it was perfect for people, like me, who just are not sure how to tell when poultry is cooked thoroughly but not dried out. Give this a try.

BAKED STUFFED CHICKEN

6-7 lb. chicken
1 cup melted butter
1 cup stuffing
1 cup uncooked popcorn
salt/pepper to taste
Preheat oven to 350 degrees. Brush chicken well with melted butter, salt and pepper. Fill cavity with stuffing and popcorn. Place in baking pan with the neck end toward the back of the oven. Listen for popping sounds. When the chicken's [bleep] blows the oven door open and the chicken flies across the room, it's done.

I just love these easy recipes!!

[Antartic-Boy]

Pizza

Ingredients:

• 1/2 pound ground American Lamb
• 1/2 teaspoon onion salt
• 1/2 teaspoon fennel seed
• 1/4 teaspoon dried oregano leaves, crushed
• 1/8 teaspoon crushed red pepper flakes
• 2 teaspoons olive oil
• 1/2 cup chopped bell pepper
• 2 chopped Italian plum tomatoes
• 1 pre-baked pizza crust (10 to 12-inch)
• 1/2 cup pizza sauce
• 1 tablespoon grated parmesan cheese
• 1/4 cup thinly sliced fresh basil leaves, optional
• 1/2 cup grated part-skim mozzarella cheese

Instructions:

• In small bowl, combine lamb, onion salt, fennel, oregano, basil, crushed red pepper flakes and mix until well blended.
• In skillet, heat oil and cook lamb, cooking and crumbling until lightly browned.
• Drain on paper towel.
• In same skillet, cook bell pepper for 3 to 4 minutes, stirring occasionally.
• Add tomatoes and cook additional 3 minutes.
• Place pizza crust on cookie sheet or pizza pan, spread on pizza sauce and top with sautéed vegetables.
• Sprinkle with Parmesan cheese, fresh basil if desired, cooked lamb and mozzarella cheese.
• Bake in 450ºF oven for 8 to 10 minutes.
• Cool for 5 minutes and slice into wedges.

[Antartic-Boy]

Spaghetti Sauce

Ingredients:

• 1 pound ground beef
• chopped onion to taste
• 2 pounds canned tomatoes, cut up
• 8 ounces tomato sauce
• 12 ounces tomato paste
• 1 cup beef broth (bouillon)
• 2 tablespoons parsley
• 1 tablespoon brown sugar
• 1 teaspoon dried oregano leaves
• 1 teaspoon dried basil leaves
• 1 teaspoon salt
• 1/4 teaspoon pepper

Instructions:

• Brown meat and onion in frying pan, drain off fat; transfer to crockpot.
• Add remaining ingredients.
• Cover and cook on low for 6-8 hours.
• Serve over hot spaghetti.
• Can be made ahead and frozen.

[dsenette]

Pizza

call pappa john's hehehehehe...

[Antartic-Boy]

call pappa john's hehehehehe...

It's mine!!! It's not pappa john's!!

[Antartic-Boy]

This is for Kat

City Chocolate

Ingredients:

• 3/4 fluid ounce Brandy
• 1 1/2 ounces Golden raisins
• 9 ounces Semisweet chocolate
• 7 ounces Unsalted butter
• 5 Egg yolks
• 5 Egg whites

Instructions:

• Combine the brandy and raisins in a small saucepan and warm over low heat. Reserve.
• Chop the chocolate into small pieces and melt with the butter over a bain marie. Remove from the heat and stir in the raisins and brandy. Whisk in the yolks until combined.
• Whisk the egg whites until soft peaks form. Gently fold the whites into chocolate mixture in two stages.
• Yield: 1 lb. 10 oz.

[dsenette]

Pumpkin Cheesecake *from the food network
the changes that i usually make to this recipe are in red

Crust:
4 cups finely crushed gingersnaps
1 stick unsalted butter, melted
1/4 cup of brown sugar
what i feel like is enough ground cinnamon
Filling:

1 tablespoon grated fresh ginger
1 pound cream cheese, softened
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
Pinch of grated nutmeg
Pinch of ground allspice
Pinch of ground cloves i hate cloves so i leave this out
1/4 teaspoon salt
3/4 cup fresh or canned pumpkin puree
2 large eggs

instructions
Crust

• Preheat the oven to 325 degrees.
• To make the crust, combine the gingersnap crumbs with the melted butter and toss together until the mixture holds together when pressed. Add an additional tablespoon of melted butter if necessary.
• Pat evenly over the bottom and halfway up the sides of 8 ( 4 1/2-inch) tartlet pans. i usually just make one big cheesecake...so i don't have to worry about the tartlets..just use an 8 or 9 inch cheesecake pan
• Bake about 7 minutes, or until set.
• Remove from oven.

Filling

• Put the grated ginger in a fine sieve set over a small bowl and press against it to extract the juice.
• Set aside the ginger juice and discard the pulp.
• In the bowl of an electric mixer, combine the cream cheese, brown sugar, spices and salt.
• Beat until creamy and wellcombined.
• Beat in the ginger juice and the pumpkin puree.
• Add the eggs one at a time, beating after each until blended but being careful not to overbeat.
• Pour the filling into the tartlet pans i usually just make one big cheesecake...so i don't have to worry about the tartlets..just use an 8 or 9 inch cheesecake pan and bake 25 to 35 minutes, or until the center is just firm to the touch.
• Cool to room temperature then chill at least 2 hours or overnight before serving.
• Devour ravenously i usually hide myself in a closet for this part...that way no one else knows the cheesecake was ever made

Edited by dsenette, 15 November 2005 - 12:03 PM.

[Kristy]

Pumpkin Bread

Ingredients:

*1 3/4 C. flour
*1 tsp. baking soda
*1/4 tsp. salt
*1 tsp. cinnamon
*1 tsp. nutmeg
*1/8 tsp. ginger
*1/8 tsp. cloves
*1 1/2 C. sugar
*1 1/2 C. oil
*2 eggs
*1/3 C. water
*1 cup canned pumpkin

Instructions:

1. Preheat oven to 350 F
2. Combine dry ingredients in a large bowl, and make a well.
3. Combine the liquid ingredients in a medium bowl, and pour into the well.
4. Mix at medium speed for about 1 minutes until blended.
5. Pour into 2 - 3 medium sized greased loaf pans, and bake at 350 F for about 45 minutes.