Holiday Recipes
Holiday Recipes
The tangy fragrance of Wassail, or the aroma of a huge turkey roasting in the oven takes us back to our most pleasant memories of family and home. It's an instant sensation that warms the heart. For most of us, we love to try new recipes sometime during the holiday season that add spice to our life. If you have a holiday recipe to share (or more than one!), please email it to me at info@prairiedreamsdecor.com Only your first name will be used unless you instruct otherwise. Don't forget to check the "Recipes" page for more great recipes that will work for you and your family throughout the season.
APPLE SHAPED TRUFFLES
Ingredients:
- 15 creme-filled chocolate mint sandwich cookies
- 2 oz (60 g) cream cheese, softened
- 1 pkg (6oz or 175 g) red candy melts
- 1 t (5 mL) vegetable oil.
- 9 pretzel sticks, broken in half 1
- 18 green jelly beans or squishy
These simple and impressive candy truffles will delight guests at your next gathering.
1. Break cookies in half and place into Manual Food Processor; cover and pump handle to form very fine crumbs. Add cream cheese; process until dough forms. Using smallscoop, scoop cookie mixture onto medium sheet pan lined with parchment paper; roll into balls.
2. In 2-cupPrep Bowl, microwave red candy melts and 1 tsp. (5 mL) vegetable oil for one to two minutes or until mostly melted, stirring halfway through. Cool slightly. Dip truffles; place onto pan. Let stand for 5 minutes or until set.
3. To decorate, insert half a small pretzel stick into the truffle and add a green jelly bean for a leaf. Refrigerate until set.
Yield: about 18 truffles
Contributed by Trish
Brie Bites
- 1 case of Brie, cut into bite sized pieces (You will need 18 pieces)
- 1 box of 2 puff pastry sheets, almost at room temperature – each sheet cut into 9 squares. Then, make a square indention in each piece; do not cut through the pastry.
- Use one egg and one T of water to make an egg wash
- Put about 2 t of fig jam on each square
- Place brie cubes on top of squares
- Top with caramelized onion and bacon bits. Keep all this within the square you outlined.
- Dust with dried thyme
- Salt to taste
- Use egg wash around all sides of the squares
- Bake for 20 minutes at 400°
Broccoli and Cheddar Cheese Soup
- 1 T butter
- ½ onion, chopped
- ¼ C melted butter
- ¼ C all-purpose flour
- 2 C milk
- 2 C chicken stock
- 1 ½ C coarsely chopped broccoli florets
- 1 C matchstick cut carrots
- 1 stalk celery, thinly sliced
- 2 ½ C shredded sharp cheddar cheese
- Salt and pepper to taste
Melt 1 T butter in a skillet over medium heat. Add onion, cook and stir until translucent, about 5 minutes. Set aside.
In a large saucepan over medium low heat, whisk the melted butter and flour together. Continue to whisk and cook for 3-4 minutes, adding a little milk if necessary to keep the flour from burning. Gradually add the rest of the milk while whisking constantly. Sir in the chicken stock and bring to a simmer. Cook until soup is thickened, probably about 15 minutes, stirring often to prevent scorching. Add the broccoli, carrots, celery, and sauteed onion and simmer until veggies are tender. Stir in cheese until melted, season with salt and pepper.
Submitted by Lorraine
Brookville Corn
This is kind of a regional dish – at least the name is. There is a little bitty town in Kansas by the name of Brookville. Brookville was famous for having a hotel back in the days of railroad expansion. Up through the 1990s, there was still a restaurant there that had THE best fried chicken and sides. (Reservations were encouraged!) I know there is more than one version of this recipe. This is the version that has evolved in my kitchen. Yes, that's a lot of cream cheese, but that's how we like it! It’s an easy recipe, but don’t forget it in the crockpot!
- 1 large package of frozen corn
- 1 8 oz brick of cream cheese
- 1 T sugar
- Enough water to just cover the bottom of your crock pot.
- Salt and pepper to taste
Combine everything, starting with water on the bottom, followed by the cream cheese, then the corn, sugar, salt, and pepper. I like to use a small crock pot and set it at low heat. Keep the lid on. Depending upon your crock pot, it may take a couple of hours. Stir occasionally. If everything is done before you are ready to serve, you can keep it on low heat but check that it has moisture to prevent the corn from drying out.
Submitted by Jeanette
Candied Citrus Fruit
You will need citrus fruit; I recommend oranges and grapefruit.
Make simple syrup in a large pot:
- 2 parts white sugar
- 1 part water
Leave the peel on the fruit, slice very thinly, and boil in water for two minutes to remove bitterness. Remove the fruit from the water and place on a rack. Make simple syrup, using fresh water, and add the fruit to the simmering simple syrup. Continue to simmer until the fruit is translucent, about 30 minutes, stirring and flipping it occasionally. Remove the fruit to a cooling rack. Let the fruit dry completely, about 12 hours or you can finish the drying in a dehydrator. After the fruit has completely dried, coat the fruit with more white sugar so it is less sticky. Use a double boiler to melt chocolate melting wafers and dip fruit halfway. Place on a sheet pan lined with parchment paper until set. Sprinkle the fruit with flaky sea salt before the chocolate is completely set, if desired. This candy can be stored at room temperature for up to two months.
Submitted by Kass
Chocolate Dipped Orange Slices
This recipe is a combination of recipes I found online. I added my own tips and tricks, of course!)
Ingredients
- 4 oranges (I used 4 large navel oranges)
- 3 C water
- 3 C granulated sugar
- 3 C granulated sugar, as needed for coating
- 2 lbs semisweet chocolate, chopped into small pieces, reserve a 2-ounce chunk. (I used Ghiradelli semisweet melting chips and reserved about 1/4 C)
- Cut the oranges into 1/4-inch slices. (I picked out a few of the larger seeds that I found in the slices)
In a large pot, combine the water and 3 C of sugar, stir to blend, then bring to a boil over medium heat. Add the orange slices, separating them, and simmer them gently for 1 hour uncovered. You’ll need to stir and dunk the slices occasionally, so that they all get a good dunk in the syrup. Remove the oranges to a cooling rack over a baking sheet to drain and dry for 24 hours. I placed the racks in my oven – it was not turned on – just to get them off the counter.
After drying the slices, toss them in the granulated sugar and place them on wax paper. Do not stack them yet because they will stick together.
At this point, you can melt the chocolate either in a double boiler or in the microwave, stirring occasionally. If using the microwave, set it to defrost or 50% power and microwave for 30 second intervals, then stir. It needs to be creamy. Add the reserved chocolate and stir gently until all is melted. Work quickly because if the chocolate gets too thick for dipping, you’ll want to re-heat it. When all the oranges have been dipped, place them on wax paper, sprinkle the flaked salt on the chocolate, and refrigerate to set. (I put mine in the fridge for about 10 hours.) Now, you can store the candy or wrap for gift giving!
Submitted by Jeanette
Chocolate Striped Delight
Ingredients:
- 1 stick softened unsalted butter
- 3 C Cool Whip or whipped cream
- 1 C chopped pecans
- 1 large pkg & 1 small pkg
- 1 C flour
- 1 large pkg & 1 small package instant chocolate pudding
- 2 8 oz bricks of cream cheese
- 3 C milk
- 1 C powdered sugar
- 1t vanilla
Mix butter, pecans and flour until crumbly and pat into a 9 X 13” pan to form a bottom crust. It is a very thin crust. Bake for 20 minutes at 350⁰. Cool completely. Mix cream cheese and powdered sugar until combined. Fold in 2 C Cool Whip. Spoon mixture onto crust and refrigerate until you get the pudding made. Combine the instant pudding with the cold milk and vanilla and mix until it starts to get thick. Spoon the pudding on top of the cream cheese layer and spread. Top the layers with the remaining Cool Whip. You can add chocolate chips, pecan pieces, grated chocolate, or any other topping you desire. Chill well.
*If you would like a thicker crust, just double the butter, and flour.
Cinnamon Sugar Pecans
Ingredients:
- 1 lb of pecans
- 1 egg white
- 1 C granulated sugar
- ½ t salt
- 1 T ground cinnamon
- 2 t water
- 2 t vanilla extract
Preheat oven to 250⁰. Line a baking sheet with parchment paper or non-stick foil. Mix the sugar, cinnamon, and salt in a large Ziploc bag. Whisk the egg white, vanilla, and water with a fork in a large bowl until frothy. Add the pecans to the egg white mixture and stir until they are well coated. Pour the pecans into the Ziploc bag, seal, and shake until well coated with your cinnamon/sugar mixture. Spread them out on your prepared baking sheet into a single layer. Bake for 1 hour, stirring every 15 minutes. Try not to eat them all at one time!
Fritos Corn Salad
- 1 lb pkg of frozen corn, thawed
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
- 1/2 chopped bell pepper
- 1 cup mayo
- 1 1/2 cups shredded cheddar cheese
- 10 oz bag Chili Cheese Fritos
- Mix all the ingredients together except the Fritos and refrigerate. Stir in the Fritos until well blended right before serving.
German Potato Salad
8 large potatoes, cubed, boiled and drained-you can leave them unpeeled if desired.
- ½ C finely diced onions
- 1 ½ t salt
- Pepper to taste
- 8 slices of bacon, crumbled or torn
Heat together
- 1 ½ C water
- ½ C sugar
- ½ C vinegar (I like to use cider vinegar)
Thicken with flour – one teaspoon of flour at a time. You don’t want it to be quite as thick as milk gravy, but you do want to add some body to the dish.
Pour the hot mixture over the potatoes and onions and mix. Serve warm.
Contributed by Jeanette
Ham & Cheese Sliders
For the sandwiches, you will need:
- 12 Kings Hawaiian rolls
- 24 slices Swiss, provolone, or pepper jack cheese (or more if desired) or mix it up!
- 12 slices thinly sliced deli ham
Make the glaze:
- ½ cup butter, melted
- 2 teaspoons Dijon mustard
- 2 teaspoons dried minced onion
- 2 teaspoons Worcestershire sauce
- 1 tablespoon poppy seeds
Step 1: Prep the rolls.
Using a serrated knife, slice the entire sheet of rolls in half horizontally to create a top and bottom slab. Keep the rolls connected to make assembly so much faster. (If you don’t want soggy bottoms, you can place both cut sides under the broiler for 1–2 minutes to toast lightly at this point.)
Step 2: Assemble.
Lightly coat a 9×13-inch baking dish with cooking spray. Place the bottom slab of rolls in the dish. Layer with half of the cheese, then all the ham, and finish with the remaining cheese. Place the top slab of rolls back on.
Step 3: Brush and bake.
Brush the glaze generously over the tops of the rolls, pouring any extra to coat thoroughly. Cover the dish with foil and bake at 350°F for 15–20 minutes, just until the cheese begins to melt. Remove the foil and continue baking another 5–10 minutes, until the sliders are hot, and the tops are golden brown.
Make ahead: Assemble up to 24 hours in advance, cover tightly, and refrigerate. Bake straight from the fridge, adding 5 extra minutes.
Storage: Keep leftovers covered in the fridge for up to 3 days. Reheat covered with foil at 325°F until warmed through.
Variations: (Use the glaze!)
Turkey and provolone
Roast beef and cheddar
Pepperoni and mozzarella for “pizza sliders”
Vegetarian with sautéed mushrooms and spinach
Breakfast sliders with ham, eggs, and cheddar
Contributed by Jeanette
Hot Chocolate
Ingredients:
- 1 ½ C powdered milk
- 1 T cornstarch
- 1 C sugar
- ¾ C cocoa powder
This is a real money saving recipe for families. I usually double the recipe. It’s also great to make a large pot of hot chocolate. I like to make it in the crockpot for parties and let everyone serve themselves.
Mix the ingredients together well and store in an airtight container. Use 1-2 tablespoons mix to 1 C hot water, more if you like your hot chocolate really rich.
*Kids' Holiday Punch - Easy Peasy! *
Ingredients:
- 1/2 carton sherbet, your choice of flavor
- 2 liters of 7Up or Sprite
You can adjust the amount of sherbet, according to your taste. Sometimes, It looks better in a punch bowl to use more.
Pour the soda into a punch bowl or pitcher. Carefully spoon in the sherbet. Serve, using a dipper or ladle.
* Do not use Neopolitan sherbet! It comes out looking like mud! This is so simple, but the kids (and adults) love it!
Mexican Street Corn Coleslaw
8 C shredded green cabbage and 2 C shredded red cabbage or 10 C green cabbage
2 C canned corn, well-drained (or use fresh grilled corn)
1 large jalapeño, finely diced (remove the seeds)
1/2 C sliced green onions
1 C mayonnaise
1 T fresh lime juice (about ½ lime)
1/4 C chopped parsley or cilantro - (I love cilantro, but not everyone does!)
1/2 t ground black pepper
1/4 t salt
1/2 t chili powder
1/2 C cotija cheese or feta, crumbled
In a small bowl, whisk together the mayonnaise, fresh lime juice, chili powder, salt, and ground black pepper.
In a large bowl, combine the cabbage, jalapeño, green onions, and parsley or cilantro. Make sure your corn is well-drained and add it, along with the crumbled cheese to the bowl. Thoroghly combine everything together.
Whisk the dressing again and pour it evenly over the slaw. Toss everything until the slaw is fully coated and the dressing is evenly distributed.
Submitted by Marianne
Oatmeal Bars
These bars are essential if you have a houseful of overnight guests! They can grab and go. They can sleep in, missing breakfast, yet still have something to keep hunger at bay until lunch.
- 1 C butter
- ½ t cinnamon
- ½ C brown sugar
- ¼ t Kosher salt
- 1 t vanilla
- 1 C dark chocolate chips
- 3 C rolled oats
- ¾ C peanut butter
Line an 8 X 8” dish with parchment paper. In a saucepan, heat butter, brown sugar, and vanilla. Add oats, cinnamon, and salt. Cook 4-5 minutes, stirring constantly. Paul half of the mixture into dish and press down with spatula. Heat chocolate chips and peanut butter in the microwave until melted. Spread on top of oats. The remaining oat mixture is the last layer.
Submitted by Jeanette
Oatmeal White Sandwich Bread
Day 1 - The night before
- Starter*
- 1/3 C bread flour
- 3 T water
- 1/8 t active dry yeast
- Mix until no dry flour remains. Cover and let rest at room temperature
- Cook oatmeal*
- ¼ C Old Fashioned oats
- ½ C water
- Cook until thick and soft. Cool completely before using
Day 2 – Main Bread Dough
- 2 ½ C bread flour
- Cooked oatmeal (from Day 1)
- Starter (from Day 1)
- ¾ C Warm water
- 2 t active dry yeast
- 1 ¼ t salt
- 4 T vegetable oil
- 1 T honey
- Topping*
- 1 t water
- ¼ C lightly ground Old Fashioned oats
Activate the yeast – mix warm water, honey and yeast. Let rest 15 minutes until foamy.
Mix dough – add flour, oatmeal, starter, oil, and salt. Mix on low for 2 minutes, mix on medium for 15 minutes until smooth and elastic.
First rise – place in an oiled bowl. Cover and let rise for one hour or until doubled.
Rest – Deflate dough, reshape into a ball, cover, and rest for 45 minutes.
Shape – Press into an 8 inch circle. Fold top third down, then bottom third up. Fold sides in and roll lightly, sealing the seam.
Top – Mix honey and water. Brush over the loaf and roll in oats. Place in a greased loaf pan (8 ½" x 4 ½")
Proof – Cover and let rise for 45 minutes to 2 hours, until the pan is full.
Bake - Preheat oven to 350°. Bake for 35 minutes, until golden brown and hollow sounding when tapped.
Cool – Remove from pan and cool completely before slicing.
Contributed by Janese
Peanut Brittle
- 1 C sugar
- 1 t vanilla
- ½ C water
- 1 T butter
- ½ C Karo syrup
- 1 T baking soda
- 1 ½ C raw peanuts
Mix the sugar, water, and syrup in a skillet. When mixture starts to boil, add peanuts and cook until the mixture turns brown. Carefully add the vanilla, butter, and baking soda into the mixture. Be careful at this point because it will swell and bubble up. Pour the mixture onto a sheet pan. When the brittle has cooled, break it apart.
Pepper jelly bites
- 8 oz softened cream cheese
- 1 C shredded sharp cheddar cheese
- ½ t garlic salt
- ½ t cayenne pepper
- ½ t dried mustard
- ½ t parsley flakes
- ½ t onion powder
- 2 sheets puff pastry
- 1 egg & a splash of water, beaten
- Pepper jelly
Cut pastry sheets into 9 pieces each and place them on 2 parchment lined sheet pans. Combine the cream cheese and all the spices. Put a tablespoon of this mixture in the middle of the puff pastry squares. Brush the outside edges of the puff pastry with the egg wash. Bake in a 400 ° for about 20 minutes. Remove from the oven and top with a spoonful of pepper jelly.
Potato Puffs
- 2 cups mashed potatoes (leftover or freshly made, cooled)
- 2 large eggs, lightly beaten
- 1 cup shredded cheddar cheese (or a mix with mozzarella)
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- Chopped chives or parsley (optional, for garnish)
Preheat oven to 400°F and lightly grease a 12-cup muffin tin. In a bowl, combine mashed potatoes, eggs, cheddar, Parmesan, salt, and pepper. Mix until smooth and creamy. Spoon the mixture evenly into the muffin cups, filling about 3/4 full. Bake for 20–25 minutes, or until the tops are golden and puffed. Let cool slightly before removing from the tin—this helps them hold their shape. Garnish with chopped chives or parsley.
Rum Cake and Glaze
- 1 Yellow Cake Mix
- 1 small box of banana creme instant pudding
- 4 eggs
- ½ C water
- ½ C vegetable oil
- ½ C dark rum
- ½ C chopped pecans
Grease and flour a bundt cake pan. Mix all the ingredients well. Follow the directions on the box as to temperature and how long to bake. Generally, when a toothpick is inserted and comes out clean, the cake is done.
Rum Cake Glaze
- 1/2 cup butter (unsalted)
- I1 cup light brown sugar
- 1/3 cup dark rum
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
Mix ingredients well. The glaze can be poured over the entire cake or on the individual servings. Add 2 C sifted powdered sugar if you desire a more frosting type of glaze.
Sausage Balls
I’ve had this recipe in my box forever, but I’ve never made it! This year, if I have overnight company over the holidays, I will probably make these for breakfast, even though they were classified as appetizers. It would be so much easier than babysitting bacon or sausage links! I don’t know why you couldn’t make these the night before and have them all ready to slide into the oven in the morning. Same if you're party planning and using these as appetizers!
- 2 C Bisquick mix
- 1 C shredded cheddar cheese
- 1 lb breakfast sausage (my fav is Jimmy Dean and you can choose the spicy kind if you like)
- 1 t garlic powder
- Hot sauce or cayenne pepper if desired
- Splash of milk if the mixture is too dry to hold together.
Using your hands, mix everything together. It helps if you use cooking spray on your hands to prevent sticking. After mixing, spray an ice cream scoop with cooking spray to make the sausage balls. Place them on a parchment lined sheet pan and bake at 350° for 25-30 minutes.
Submitted by Jeanette
Sweet Potato Casserole (NOT the marshmallow kind!)
- 3 C sweet potatoes, mashed
- 1 ½ C white sugar
- 1 stick melted butter
- 2 eggs
- 1 t vanilla
Mix well and put in baking dish.
- Topping:
- 1 C brown sugar
- 1 stick melted butter
- ½ C flour
- 1 C chopped pecans (can use walnuts if you prefer)
- Spread topping over potatoes Bake at 350 ° for 30 to 40 minutes.
Submitted by Debra
Turkey pot pie
- 10 inch double crust pie
- 4 tablespoons butter, divided
- 1 small onion, minced
- 2 stalks celery, chopped
- 2 carrots, diced
- 3 tablespoons dried parsley
- 1 teaspoon dried oregano
- salt and pepper to taste
- 3 potatoes, peeled and cubed
- 1 ½ cups cooked turkey, cubed
- 3 tablespoons all-purpose flour
- 2 ¼ C leftover gravy and/or chicken broth
- ½ cup heavy cream
- Preheat oven to 425°
Place the bottom pie crust in the pan, poke holes in the dough and warm it in the oven for just a couple of minutes, then set it aside. This will help keep the crust from getting too soggy.
Place 2 T of the butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, salt, and pepper. Cook and stir until the vegetables are soft. Stir in the gravy/broth mixture and bring it to a boil. Cook the potatoes in this until they are tender but still firm.
In a medium saucepan, melt the remaining 2 T butter. Stir in the turkey and flour. Stir the turkey mixture into the vegetable mixture and cook until thickened. Remove from the heat. At this point, you can also add a little frozen corn, peas, or green beans, which do not have to be thawed. Add the cream and stir everything together.
Pour mixture into the unbaked pie shell. Place the top crust on top of the filling. Crimp the edges together and make 4 good sized slits in the top crust to let out steam.
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350° and continue baking for 20 minutes, or until crust is golden brown.
Turkey Tetrazzini
- 16 oz linguine or spaghetti noodles, boiled and drained
- 3 cups cooked turkey
- ½ cup butter – use salted or unsalted butter
- 2 (10.5-ounce) cans cream of celery soup (or cream of chicken or cream of mushroom)
- 2 cups sour cream
- 1 teaspoon garlic salt
- ½ teaspoon black pepper
- 1 cup chicken broth – chicken stock or vegetable broth can also be used
- 2 tablespoons grated Parmesan cheese
- 2 cups shredded Mozzarella cheese
- ¼ cup Italian breadcrumbs or Panko (optional)
Preheat oven to 350 degrees. Grease a 9 x 13 in pan and set aside. Cook the pasta according to package directions. Drain and set aside. Meanwhile, in a large bowl, combine the chopped turkey, butter, cream of celery soup, sour cream, garlic salt, pepper, and chicken broth in a medium bowl. Stir in the pasta until well combined.
Pour mixture into your prepared baking dish. Sprinkle grated Parmesan and Mozzarella cheese on top and then the breadcrumbs or Panko. Bake for 36–42 minutes, until cheeses are melted and bubbling.
Vanilla Fruit Salad
- 2 cups fresh or frozen strawberries, halved
- 1 cup fresh or frozen blueberries
- 1 can of pineapple chunks in real fruit juice, reserve the juice
- 2 sliced bananas
- 2 kiwis, peeled and sliced
- 2 teaspoons vanilla extract
Soak the bananas in the reserved natural juice from the pineapple and once the slices are coated, drain off the juice and discard. If the juice from the pineapple was not real juice, you can use lemon juice to coat the banana slices. Mix all the ingredients and chill for at least an hour before serving.
Vienna Coffee
Ingredients:
- 2 C powdered milk
- 2 t cinnamon
- 1 C sugar
- 1 C espresso powder (can substitute Instant coffee)
- 4 T unsweetened cocoa powder
This recipe is so 80s! However, these ingredients will pay for themselves after just a few trips to the coffee shop. This coffee is rich and sweet, an absolute must for specialty coffee.
Mix the ingredients together well and store in an airtight container. Use 2 heaping teaspoons mix to 1 C hot water.
Wassail
I love making Wassail for Christmas time. One of my sons as asked for it saying he loves it. Here is what I use, roughly...
Ingredients:
- 1 gallon of apple CIDER
- 1 t lemon juice
- one large orange
- 1 bag of cranberries
- Whole cloves
- Dash of nutmeg
- Cinnamon ssticks
- Brown sugar
Place a gallon of apple cider (NOT juice) in a large pan. Add whole cloves (about 10-15, to taste), and add about 1-2 T of brown sugar. Slice the oranges in thin whole slices. Add 5 or so thin orange slices and 2 handfuls of cranberries. Warm on the stove til almost boiling, stirring occasionally. Ladle into cups, with or without fresh thin orange slices, and add a connamon stick (for flavor when stirring, and decoration) Yum and fun!
Submitted by Ginger