Recipes

From our kitchen to yours!

Featured recipes for the month of December 2011

Apple Walnut Salad:
  • 3/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 (8 ounce) package cream cheese, softened
  • 1 (6 ounce) container nonfat plain yogurt
  • 1 teaspoon vanilla
  • 6 large apples - peeled, cored and chopped
  • 1 1/2 cups chopped walnuts
  • 1 cup dried cranberries
  • 1/4 cup chopped walnuts

1.

Combine the brown sugar and cinnamon in a large bowl. Whisk in the softened cream cheese, yogurt, and vanilla until smooth.

2.

Stir the apples, 1 1/2 cups of walnuts, and the dried cranberries into the cream cheese mixture until well coated.

3.

Spoon salad into a serving bowl and garnish with the remaining 1/4 cup of chopped walnuts. Keep chilled until serving.


Mom's Sweet Potato Bake:
  • 3 cups cold mashed sweet potatoes (without added milk and butter)
  • 1 cup sugar
  • 1/2 cup milk
  • 1/4 cup butter or margarine, softened
  • 3 eggs
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • TOPPING:
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 1/4 cup all-purpose flour
  • 2 tablespoons cold butter or margarine

1.

In a mixing bowl, beat sweet potatoes, sugar, milk, butter, eggs, salt and vanilla until smooth.

2.

Transfer to a greased 2-qt. baking dish.

3.

In a small bowl, combine brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over potato mixture.

4.

Bake, uncovered, at 325 degrees F for 45-50 minutes or until golden brown


Spice up your Vegetables!
Gingered Carrots :
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 3/4 teaspoon ginger
  • 1/8 teaspoon ground black pepper
  • 1 1/2 pounds carrots, sliced & cooked

Sprinkle over 1 1/2 pounds sliced cooked fresh carrots. Dot with margarine and bake in 400 degree oven for 35-40 minutes.


Spicy Chili Dip:
  • 1 pkg 8oz cream cheese softened
  • 2 cups sour cream
  • 1/2 cup finely chopped onion
  • 2 garlic coves, minced
  • 1 tablespoon chili powder
  • 1/2 teaspoon crushed red pepper
  • 1 1/2 cups picante sauce
  • 1 cup shredded mozzarella cheese
  • Fresh vegetables and corn or tortilla chips

1.

In small mixing bowl, beat cream cheese and sour cream until smooth.

2.

Beat in the onion, garlic, chili powder and pepper flakes. Stir in picante sauce and mozzarella cheese.

3.

Cover and refrigerate for at least 4 hours. Serve with vegetables and chips

Yield: about 5 cups
Taste of Home Celebrations Cookbook, 2003


Wild Rice Stuffed Squash:
  • 1 package (6oz) long grain rice
  • 2 1/3 cups vegetable or chicken broth
  • 1 teaspoon rubbed sage
  • 1 teaspoon dried thyme
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 1 tablespoon olive oil or vegetable
  • 3/4 cup dried cranberries
  • 1/2 cup coarsely chopped pecan halves, toasted
  • 2 tablespoons minced fresh parsley
  • 4 medium acorn squash
  • 3/4 cup water

1.

In large saucepan, combine the rice with contents of seasoning mix, broth, sage and thyme. Reduce heat, cover and simmer for 25 minutes or until rice is tender and liquid is almost absorbed. Meanwhile, in a large skillet, sauté celery and onion in oil until tender. Stir in cranberries, pecans and parsley. Remove from heat. Stir in rice mixture.

2.

Cut squash in half widthwise. Remove and discard seeds and membranes. With a sharp knife, cut a thin slice from the bottom of each half so squash sits flat. Fill squash halves with about ½ cup rice mixture. Place in a greased 15in x 10in x1in baking pan. Pour water into pan.

3.

Coat one side of a large piece of heavy duty foil with non stick cooking spray. Cover pan tightly with foil, coasted side down. Bake at 350 for 50-60 minutes or until squash is tender.

Yield: 8 servings
Taste of Home Celebrations Cookbook, 2003


Brussels Sprouts Stir Fry:
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 large potato, peeled and cubed
  • 1 bay leaf
  • 1 pound Brussels sprouts, trimmed and halved lengthwise
  • 1 red pepper, seeded and cut into 1/2-inch cubes
  • 1/4 cup chicken broth
  • ground black pepper, to taste
  • 2 tablespoons chopped green onions

Heat the vegetable oil in a skillet over medium heat. Stir in the onion, potato, and bay leaf. Cook and stir until the onion is transparent, about 5 minutes. Add the Brussels sprouts, red pepper, and chicken broth. Cover and cook until vegetables are tender, about 10 minutes. Remove the bay leaf. Toss with black pepper, to taste. Garnish with green onions, and serve immediately.


Holiday Nibblers!
Peppermint Brittle :
  • 2 pounds white chocolate
  • 30 small peppermint candy canes

1.

Line a large jellyroll pan with heavy-duty foil.

2.

Place white chocolate in a microwave-safe bowl. Heat in microwave on medium setting for 5 to 6 minutes. Stir occasionally, until chocolate is melted and smooth.

3.

Place candy canes in a plastic bag, or between two pieces of waxed paper. Using a mallet or rolling pin, break the candy canes into chunks. Stir peppermint into melted white chocolate. Spread evenly in pan, and chill until set, about 1 hour. Break into pieces by slamming pan on counter.