Holiday recipes, from our homes to yours

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The Craig Daily Press would like to wish you and yours a wonderful holiday season. In that spirit, we've compiled a collection of our favorite holiday recipes that we'd like to share with you. Happy holidays and a Happy New Year.

Cheesecake

From Nancy Bechhold

2 graham cracker pie shells

Filling A:

1 pound cream cheese (2 16-ounce packages) softened to room temp.

1 teaspoon vanilla

3 beaten eggs

2/3 cup sugar

Mix cheese until creamy smooth. Add eggs, sugar and vanilla. Put equal amounts in each pie shell, half full. Bake Filling A at 350 degrees for 20 minutes.

Filling B:

1 pint sour cream (1pound)

1 teaspoon vanilla

2 teaspoon sugar

Mix well. Let filling A cool slightly. Pour filling B over filling A evenly.

Set oven at 450 degrees, bake for 5 minutes.

Remove; let cool and then top with cherry or blueberry pie filling -- 1 can for each pie.

Add some whipped cream on top.

Mocha brownie tort

From Christina Currie

1 box brownie mix

1/2 cup finely chopped nuts

1/3 cup brown sugar (packed)

2 cups heavy whipping cream

1 Tablespoon instant coffee

Shaved chocolate

Heat oven to 350 degrees. Grease and flour two round 9-by-1.5 layer pans. Bake brownies according to directions on box. Beat whipping cream in a chilled bowl until stiff. Add brown sugar and coffee. Fill the layers with 1 cup of the whipped mixture. Frost with remaining mixture. Sprinkle with shaved chocolate and nuts. Chill at least one hour.

Cup of Peace

From Julie Dempster

1 bag of Yogi Tea in Green Chai

Dollop of honey

Heavy splash of vanilla flavored rice or almond milk

Pour boiling water over tea bag. Breathe in the aroma of chai. Brew to desired strength, add honey and milk. Be at peace.

Simple Chocolate Mousse Pie

From Jessica Hay

1 Package (8 squares) Semi-Sweet Baking Chocolate

1/4 Cup of Milk

2 teaspoons Powdered Sugar

1 teaspoon Vanilla

1 Tub (8 ounces) Cool Whipped Topping

1 Oreo Pie Crust (6 ounces)

In large microwavable bowl, heat chocolate and milk on high for 2 minutes. Stir until chocolate is completely melted. Cool for 20 minutes or to room temperature, stirring occasionally.

Add sugar and vanilla to whipped topping stir until well-blended. Add half of the whipped topping mix to chocolate stir gently until well blended. Add remaining whipped mix. Mix lightly, spoon into crust.

Refrigerate 4 hours.

Danish wedding

cookies

From John Henry

1 cup all-purpose flour

2 tablespoons all-purpose flour

1/8 teaspoon ground cinnamon

1/2 cup butter, softened

1/2 cup pecans, finely chopped

1/2 cup powdered sugar, sifted, divided

1/2 teaspoon vanilla extract

Powdered sugar

Combine flour and cinnamon in a large bowl. Add butter, pecans, 1/4 cup powdered sugar, and vanilla. Stir well until blended. Batter will be stiff. Shape dough into 1 inch balls. Place on un-greased cookie sheets. Bake at 400 degrees Fahrenheit for 10-12 minutes. Remove cookies to wire racks to cool slightly. Roll cookies in powdered sugar and cool completely on wire rack.

Butterscotch krispies

From Bryce Jacobson

1 12-ounce package of butterscotch morsels

1 cup peanut butter

6 cups Rice Krispies

Melt morsels and peanut butter in pan until smooth. Pour into bowl and add your Rice Krispies.

Frosting:

Melt 1/4 cup butter and 1/4 cup cocoa in pan. Measure 1 1/2 to 1 1/3 cup powered sugar, and after the butter is melted and cocoa is melted, add powered sugar. Add 1 teaspoon of vanilla to the powered sugar. If the frosting is a little dry, add some milk to make it smoother.

Black forest crumble cookies

From Melanie McDaniels

3/4 cup All-purpose flour

3/4 cup granulated sugar

1/4 teaspoon salt

3/4 teaspoon baking powder

1/2 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

4 tablespoon (1/2 stick) unsalted butter

1 egg

1 teaspoon. instant coffee granules (mix with 2 tbsp of hot water)

1/3 cup dried tart cherries

1/3 cup semi-sweet chocolate chips

Powdered sugar

Pre-heat oven to 350, line baking sheet(s) with parchment paper. In shallow dish or bowl put powdered sugar and save until later. In a bowl combing flour, salt, sugar granulated, baking powder and whisk until well mixed. In a smaller bowl, melt butter. Add cocoa powder and mix until smooth.

Separately add egg, vanilla and coffee to mix. Make sure each ingredient is combined well before adding another. Add chocolate mixture to flour mix and stir until just combined.Fold in cherries and chocolate chips. Make 2-inch balls out of dough and roll in powdered sugar. Place 2 inches apart on baking sheet and bake for 12-14 minutes until just cracked on top. Cookies will be soft. Let cool on pan for 5 min. then move to rack.

This recipe may be doubled.

High altitude notes: You can add one extra egg or two extra Tablespoon of butter to recipe for correct consistency. Dough should be thick and will have a little "stick" to it.

Krumkake (Norwegian cones)

From Dan Olsen

4 eggs, separated

1 cup sugar

1 teaspoon vanilla

1/2 cup melted butter

1 cup heavy cream

1 1/2 cups flour

Beat egg yolks and sugar until light. Add vanilla, melted butter, cream and flour. Beat egg whites until stiff. Fold into batter. Bake in hot iron until golden brown. Remove from iron, roll into cone or roll. Fill with whipped cream or fruit. Makes 45-50 krumkake.

Cinnamon roll candy cane

From Michelle Perry

Ingredients:

1/4 cup melted butter or margarine

3/4 cup lukewarm milk (105 to 115 degrees)

1 package. dry yeast

3 tablespoon granulated sugar

Dash of salt

2 2 1/2 cups all-purpose flour

Filling:

3 tablespoons butter

3 tablespoons granulated sugar

1 1/2 teaspoons ground cinnamon

Raisins (optional)

Pecans, chopped (optional)

Icing:

1 cup powdered sugar

2 tablespoon milk or water

Mix together to make a syrupy consistency.

Preparation:

In a large bowl, dissolve yeast in the lukewarm milk. Add melted butter (not hot), sugar, and salt. Beat in almost 2 cups of flour gradually. Add more flour if needed until the dough forms a ball and isn't sticky. Cover dough and let rise in a warm, draft-free (not hot) place until doubled, about 30 minutes.

Turn dough out onto a lightly floured board. Knead until smooth. Divide the dough in half. Roll each half to a rectangle. Spread 1/2 the soft butter over each rectangle of dough, and then sprinkle entire area with ½ of the sugar and cinnamon. Sprinkle nuts and raisins on top of entire area if desired.

Roll up tightly, in jelly roll fashion, from long side, pinching the seam to seal. Place each roll onto a greased baking sheet seam side down. Shape into a candy cane; pinch ends to seal. Make cuts 2/3 of the way from outside edge through the dough and 1 inch apart with scissors or sharp knife. Turn each cut section, cut side up, so filling shows. Start at the bottom and continue turning to opposite end of cane. Cover with towel and let rise until about double in volume, about 45 minutes. Makes two candy canes, or 20 cinnamon rolls.

Preheat oven to 375 degrees. Bake in moderate oven for 25 minutes or until golden brown and cane sounds hollow when tapped. Cover with foil if top is browning too quickly. Remove to cooling rack and cool. Place on tray and drizzle with white sugar icing. Decorate with red and green maraschino cherries (cut in half and drained) and whole pecans. Add a bow or greenery for extra color on the side.

Christmas Eve potato soup

From Diane Prather

2 medium potatoes, diced (1 1/2 cups)

1 1/2 cups chicken broth

1/4 cup butter or margarine

1 medium onion, chopped

1/2 cup chopped green pepper

1/4 cup all-purpose flour

1/4 teaspoon pepper

1/8 teaspoon salt

2 cups milk

In a saucepan, combine the potatoes and chicken broth. Bring to a boil and then reduce heat. Simmer about 10 minutes or until the potatoes are tender. Do not drain.

Meanwhile, in a large saucepan, melt butter or margarine. Cook the onion and green pepper in the margarine or butter until they are tender but not brown. Stir in flour, salt and pepper until smooth. Add milk, stir, and cook until thickened and bubbly. Last, add the undrained potatoes and heat through.

Butterball soup

From Jerry Raehal

To make the butterballs:

Freeze three 12-pack hamburger buns. Once frozen, put in food processor and make crumbs. Take 3 cups of corn flakes, put them in the processor to make more crumbs. Mix the hamburger and corn flake crumbs. Melt 1 1/2 to 2 sticks of butter, and pour that over the crumbs, mixing it together. Mix 6 eggs into batter, and then add 1 egg at time until the consistency is good for making butterballs (not too sticky). You can make ahead of time and freeze until ready.

The chicken side of it:

Boil a chicken and cool it.

Save the broth.

Take chicken off the bone and break it into small pieces.

Add some can broth and chicken bullion, as the broth from the chicken isn't enough, and to give more chicken flavor. Put chicken in broth. Start heat to get broth boiling.

Once boiling, add egg noodles (how ever much you want for consistency). Once broth boils, drop in butterballs one at a time. Once all in and cook for 20 minutes.

Pumpkin Pie

From Amanda Schneider

1 pre-made 8-inch pie crust (or if you are really into it, make your own)

1 egg

1 1/4 cups canned pumpkin or cooked pumpkin (cooking directions included)

2/3 cup sugar

1/4 teaspoon salt

3/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1 1/4 cups evaporated milk

Heat oven to 425 degrees. Prepare crust according to its directions. Beat egg slightly with hand beater, beat in remaining ingredients. Place pastry-lined pie plate on oven rack; pour in filling. Bake for 15 minutes. Reduce oven temperature to 350 degrees. Bake until knife inserted in center comes out clean, about 35 minutes longer.

Cooked Pumpkin:

Heat oven to 400 degrees. Cut 1 small pumpkin (about 4 lbs) into halves; remove seeds and fiber. Place pumpkin cut sides up in an oblong baking dish; pour water a 1/4 inch deep into the dish. Cover and bake until tender, about 1 hour. Scoop pumpkin from shells; mash until no lumps remain. Makes about 4 cups.

Cranberry Salad

From Beth Schrimsher

1 can cranberry sauce

1 13-ounce can crushed pineapple (do not drain)

2 packages of cherry Jell-O

1 large container of Cool Whip

2 1/2 cups miniature marshmallows

Nuts (optional)

Dissolve Jell-O in 1 cup boiling water. Add cranberries and pineapple. Allow to cool until partially set. Mix in Cool Whip (and nuts). Continue cooling until set.

Pickle slices

From Tracy Shaffer

Jar of larger size pickles

Paper towels

Jar of cheese

Potato peeler

Cut one end of pickle off and use peeler to hollow out the pickle. Do this to a few of them. Set pickles on paper towel upside down so juice can dry out. Keep them in fridge for a few hours.

When pickles are drained well, use a small spoon and fill centers of pickles with cheese. Put back in fridge until ready to eat. Take out and slice pickles.

Puppy chow

From Michelle Perry

9 cups Chex cereal (your choices)

1 cup semi sweet chocolate chips

1/4 cup margarine/butter

1 1/2 cup powdered sugar

1/2 cup peanut butter

1 teaspoon vanilla

Place cereals in large bowl, set aside. In 1-quart microwave safe bowl, combine chocolate chips, peanut butter, and margarine/butter. Microwave on high 1 to 1 1/2 minutes or until melted and smooth stirring after 1 minute. Stir in vanilla. Pour mixture over cereals, stirring until all the pieces are coated evenly. Pour cereal mixture into large resealable plastic bag with powdered sugar. Seal securely and shake until all pieces are well coated. Spread on wax paper to cool.

Cake mix cookies

From Michelle Perry

2 eggs

1/2 cup vegetable oil

Box of any flavor cake mix

Preheat oven to 350 degrees. Mix 2 eggs and 1/2 cup vegetable oil with 1 box of your favorite cake mix. Add raisins, nuts or chocolate chips to make your cookies special.

Drop dough by teaspoonful unto ungreased cookie sheets, 2 inches apart. Bake 8-10 minutes and let cool before serving. You can ice cookies or put two together with icing between for sandwich cookies. You can use this recipe for cutout cookies as well.

Gingerbread People

From Amanda Schneider

1 1/2 cups dark molasses

1 cup packed brown sugar

2/3 cup cold water

1/3 cup shortening

7 cups all-purpose flour

2 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground allspice

2 teaspoon ground ginger

1 teaspoon ground cloves

1 teaspoon ground cinnamon

Decorators' Frosting in several different colors

Mix molasses, brown sugar, water and shortening. Mix in remaining ingredients except frosting. Cover and refrigerate at least 2 hours.

Heat oven to 350 degrees. Roll dough 1/4 think on a floured board. Cut with floured gingerbread cutter or other favorite cutter. Place about 2 inches apart on lightly greased cookie sheet. Bake until no indentation remains when touched, about 10-12 minutes; cool. Decorate as desired with frosting.



Fudge

From Beth Schrimsher

1 14-ounces bag of semi-sweet chocolate chips

1 can of sweetened condensed Milk

1 teaspoon. vanilla

1/2 cup chopped nuts


Melt chocolate chips over double broiler. When melted add Condensed milk, vanilla and chopped nuts. Put into an 8x8 pan lined with wax paper. Refrigerate until firm, cut into pieces and enjoy!


Pecan Fingers

From Beth Schrimsher

1 cup butter

½ cup powdered sugar

2 cups flour

1 Tablespoon water

1 teaspoon. vanilla

2 cups finely chopped pecans

Extra powdered sugar to roll cookies in


Cream butter and powdered sugar, blend in flour, water, vanilla and pecans. Shape dough into a ball and chill. (Optional) Shape dough into a finger size shape and place on greased cookie sheets. Bake at 350 degrees for 15 minutes. Roll baked cookies into powdered sugar. Makes approximately 2 dozen cookies.

Swedish Meatballs

From Melanie McDaniels

Will need

  • Dutch oven or crock-pot
  • Frying pan

2 lbs. Hamburger (lean)

1 lbs. Ground pork sausage

1 egg

1/2 cup diced onion (or finely chopped which ever you prefer)

Salt and pepper to taste

1/4 teaspoon. Nutmeg

1 slice of bread soaked in milk

2-3 cans cream of mushroom or celery soup

Combine hamburger and pork in bowl; add onion, salt, pepper, egg and nutmeg.

Work bread slice into meat mixture making sure it fully combined.

Make 2-3 inch meatballs, sear in frying pan over medium heat.

In crock-pot add cream of mushroom soup and set on low-med heat. Add in meatballs and let cook for 2 hours (or until meatballs are fully cooked), turn heat on low to keep warm.

  • If using Dutch oven, preheat oven to 350 degrees, and add soup, and meatballs, cover and cook for 2-3 hours until meatballs are fully cooked.

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