Does anyone have any good holiday recipes (thanksgiving or christmas)?

Answer 1

Come visit
http://blog.360.yahoo.com/blog-_y4gxD86aa_qJdLsU5NJZb06R69vOK6cLdsJPPU-?cq=1

Use sugar-free gelatin and low-fat sour cream for this jello salad......

STRAWBERRY JELLO SALAD:
2 (3 ounces) packages Strawberry Flavor Jello
1 cup boiling hot water
2 (10 ounces) packages frozen strawberries
3 Bananas - mashed
1 (16 ounces) can crushed pineapple - drained
1/2 cup walnuts - chopped fine
1 pint (16 ounces) sour cream
Dissolve jello in 1 cup boiling water. Add frozen strawberries to jello. Stir bananas, pineapple and walnuts into jello. Spread half jello mixture in 8"x8" pan. Cool slightly (it sets up quickly). Spread sour cream over cooled jello. Pour remaining jello on top. Refrigerate.

Answer 2

I have a holiday pleaser potatoe casserole that goes real well not only for the adults but also for the kids....
Cheesy Hashbrowns

1 pkg frozen hasbrowns
1 can cream of chick and mushroom soup
1 can cream of mushroom soup\
16 oz sourcream
1 cup of shredded cheddar cheese

mix the soups and sourcream together pour over and blend into the frozen hashbrowns sprinkle a little cheese into the mix and save the rest for the top.
Place in a 9x13 pan back 350 for 1 hr its great and tastes better heated up if there is any left

Answer 3

My wife and I came up with this brilliant twist for a green bean salad:
1 lb Steamed green beans
1 head cauliflower
1 1/2 cans mushroom soup
1/3 loaf Velveeta cheese
1 box Sourdough Stove Top Dressing
Steam green beans, and Cauliflower, in a 9x13 casserole dish, combine the first 4 ingredients, and mix well. preheat oven to 350 degrees, add dry stovetop on top of casserole, and bake until boiling. Very Yummy.

Answer 4

Best Turkey recipe ever - takes some time - but its fabulous -

Tuscan-Style Turkey Breast with Sage Gravy
SERVES: 10
ingredients
STUFFING
10 ounces pancetta, finely chopped
2 medium onions, finely chopped
1 tablespoon minced garlic
1 1/2 teaspoons finely chopped thyme
1 1/2 teaspoons finely chopped sage
1 1/4 cups coarse toasted bread crumbs
Salt and freshly ground pepper
TURKEY AND GRAVY
One 6-pound boneless whole turkey breast with skin
Salt and freshly ground pepper
1/2 pound pancetta, sliced 1/8 inch thick, 2 ounces finely chopped
1 large onion, thickly sliced
2 carrots, cut into 1-inch pieces
16 fresh sage leaves, plus 1 tablespoon finely chopped sage
10 thyme sprigs
2 tablespoons unsalted butter, softened
Water
2 tablespoons all-purpose flour
1/2 cup dry white wine
5 cups turkey stock


directions
MAKE THE STUFFING: In a large skillet, cook the pancetta over moderate heat, until softened, about 6 minutes. Add the onions and cook, stirring, until the pancetta and onions are browned, 6 to 7 minutes. Add the garlic, thyme and sage and cook for 1 minute. Stir in the bread crumbs and season with salt and pepper. Transfer to a bowl to cool.
MAKE THE TURKEY AND GRAVY: Preheat the oven to 400°. Set the turkey breast on a work surface, skin side down. Carefully remove the cartilage at the center; be careful not to cut through the skin. Fold the tenders outward, keeping them attached. Cover the turkey with plastic wrap and flatten it to an even 1 1/4-inch thickness with a meat pounder. Season the turkey with salt and pepper and evenly spread the stuffing over the meat. Beginning atone side, roll the turkey breast into a compact roast. Tie the roast in 5 places with kitchen string.
Line a 9-by-13-inch roasting pan with the pancetta slices. Scatter the onion, carrots, whole sage leaves and thyme sprigs in the pan and set the turkey on top. Rub 1 tablespoon of the butter over the turkey and season with salt and pepper.
Roast the turkey in the middle of the oven for 30 minutes. Add 1 cup of water to the pan and brush the turkey with the remaining 1 tablespoon of butter. Roast for 45 minutes longer, or until an instant-read thermometer inserted in the thickest part registers 140°; add more water to the pan if necessary. Transfer the turkey to a carving board.
Pour the juices from the roasting pan into a bowl. Spoon off the fat, reserving 2 tablespoons in a small bowl. Stir the flour into the fat to make a paste.
Set the roasting pan over moderately high heat. When it begins to sizzle, add the wine and cook until evaporated, scraping the pan. Transfer the contents of the pan to a large saucepan. Add the turkey stock and the pan juices and bring to a boil. Simmer until reduced to 3 cups, about 25 minutes. Strain the liquid, pressing hard on the solids, and return it to the saucepan. Bring to a simmer, whisk in the flour paste and cook for 5 minutes.
Meanwhile, in a small skillet, cook the chopped pancetta over moderate heat until browned, about 4 minutes. Add the chopped sage and cook until fragrant. Add the pancetta to the gravy and season with salt and pepper.
Discard the strings and carve the turkey into 1/3-inch slices. Arrange the slices on a platter and pass the gravy separately.
MAKE AHEAD The turkey and gravy can be prepared up to 4 hours ahead and kept at room temperature. Rewarm before serving

Answer 5

This is what I'm doing for Thanksgiving!

12 lb Turkey cooked in my Flavorwave
Cornbread Stuffing (got to have lots of stuffing...love that stuff)
Hot Buttered Rolls
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Baked Corn
8 servings

1 can whole corn, drained
1 can creamed corn
1 box Jiffy corn muffin mix
1/2 cup butter, melted
1 egg
8 ounces sour cream

Preheat the oven to 350ºF

Mix all ingredients together and put in 2 quart baking dish.

Bake for one hour.
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Garlic-Ranch Mashed Potatoes
Serves 4

1 Medium Head Cauliflower
1 TbspCream Cheese, softened
1/4 CupParmesan Cheese, grated
1/2 TspMinced Garlic
1/2 TspSalt
1 (1 oz packet) Ranch Flavored Salad Dressing Mix
1/8 TspFreshly Ground Black Pepper
1/2 TspDry Chives, chopped, for garnish
3 Tbsp Unsalted Butter

Instructions:
Set a stockpot of water to boil over high heat.

Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.

In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, ranch flavored salad dressing mix, salt, and pepper until almost smooth.

Garnish with chives, and serve hot with pats of butter.
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Cranberry Sauce
Serving Size : 2 Cups

2 cups Cranberries
Juice and chopped zest of 1 orange
1/4 cup Port wine
1/2 cup Sugar
1 teaspoon Cinnamon
1 tablespoon Cornstarch

In a small saucepan combine cranberries, orange juice and zest, port, sugar and cinnamon. Bring to a boil, reduce heat to simmering and cook until cranberries are tender, stirring occasionally.

In a small cup make a slurry with cornstarch and 1 tablespoon water. Whisk cornstarch mixture into cranberry sauce and cook, whisking, until sauce thickens.
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Giblet Gravy
Yield: 6 to 8 servings

Giblets from turkey (liver, heart, gizzard, and neck), cooked
4 cups turkey stock or broth or chicken broth or stock
2 chicken bouillon cubes
2 teaspoons poultry seasoning
2 heaping tablespoons reserved uncooked cornbread stuffing mix
3 tablespoons cornstarch
1/3 cup cold water
Salt and freshly ground pepper
1 hard boiled egg, sliced
Cornbread Stuffing, recipe follows

Chop the giblets and the meat that has been removed from the neck. Using a saucepot, bring the stock to a boil. Add the giblets, bouillon cubes, poultry seasoning, and raw stuffing to the mixture.

In a separate bowl, mix the cornstarch and water, and add to the boiling stock, stirring constantly. Reduce the heat and continue to cook for 2-3 minutes. Add the salt and pepper, to taste, and add the sliced boiled egg.
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Praline Pumpkin Pie
Yield: 12 servings

Praline Crust:
2 tablespoons hot melted butter
1/2 cup finely chopped pecans
1/2 cup sugar substitute (recommended: Splenda)
1/8 teaspoon salt
1/8 teaspoon ground cinnamon

Pie Filling:
1 (15-ounce) can no sugar added pumpkin filling
3/4 cup sugar substitute (recommended: Splenda)
1 tablespoon plus a dash pumpkin pie spice
1-1/4 cups heavy cream
4 eggs
Fresh Whipped Cream, recipe follows

Preheat oven to 350ºF.

Make the crust: Mix all crust ingredients together in a small bowl. While mixture is still warm from the butter, press it evenly into the bottom of a deep-dish pie pan. Bake for about 5 minutes, or until browned. Remove piecrust from oven.

Preheat oven to 425ºF.

Make the filling: Place all filling ingredients in a medium bowl and mix well with a wire whisk. Pour filling into prebaked piecrust. Bake for 15 minutes and then reduce the oven temperature to 350ºF. Continue to bake for an additional 50 to 55 minutes. To test for doneness, stick a toothpick in the center; if it comes out clean, the pie is done.

Cool and then chill before serving. To serve, top each slice with a dollop of whipped cream.

Fresh Whipped Cream:
1 cup heavy cream
1/3 cup sugar substitute (recommended: Splenda)
1 teaspoon no sugar added vanilla extract

With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Transfer to a pastry bag or just spoon onto pie.

Answer 6

google al roker's sweet potato poon and also his bourbon balls.

i saw him prepare these on a morning talk show when he promoting his new cookbook. i make both of these recipes every chance i get now. people looove them!!!!

Answer 7

I found this for you. http://www.efreerecipes.com/Thanks_Giving.html

Hope it helps. Cheers,

Answer 8

Visit my website http://www.tomsaaristo.com :-)

Answer 9

HOPE U LIKE THESE HOLIDAY RECIPES!!!

Sausage and Apple Prep Time: 20 min Cook Time: 1 hour
2 sticks plus 3 tablespoons butter, divided
2 cups water
3 large bags of your favorite dried cornbread stuffing mix
1 pound pork sausage (not links)
1 large onion, diced
3 cloves garlic, minced
2 stalks celery, diced
1 teaspoon dried thyme leaves
1 teaspoon dried sage leaves
1 cup chopped walnuts (optional)
3 medium apples, cored, sliced

In a large pot melt 2 sticks butter in water. When melted add dry cornbread stuffing stirring to incorporate liquid, set aside.
In a large saute pan set over medium-high heat melt 1 tablespoon butter and add sausage. With a wooden spoon break up sausage and saute until lightly browned and cooked through. Transfer sausage to paper towels to drain. In the same pan melt remaining butter and saute onions with the garlic, celery, thyme, and sage until onions are translucent and celery is crisp tender. Add walnuts and saute for 1 minute. Add apples and saute for one minute more. Remove from heat. Combine cornbread stuffing with sauteed ingredients and stuff turkey. Roast turkey as usual. Alternatively: fill a 9 by 13 by 2 inch pan with the stuffing and bake in a preheated 350 degree oven, covered with foil for 1/2 hour. Remove foil and bake until top is lightly browned, about 15 minutes more.
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Baby Greens with Mustard Vinaigrette Prep Time: 5 minutes
1 rounded teaspoon grainy mustard
1 tablespoon red wine vinegar
3 tablespoons extra-virgin olive oil
6 to 8 ounces mixed baby greens, 1 sack
Salt and pepper

Combine mustard and vinegar in the bottom of a bowl. Stream in extra-virgin olive oil, whisking dressing as oil is added. Add greens to the bowl. Toss and turn greens with tongs to evenly coat them with dressing. Season with salt and pepper, to taste.
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Sweet Potato Casserole Prep Time:15 min Cook Time:1h45min
2 1/2 pounds sweet potatoes (about 3 large), scrubbed
2 large eggs, lightly beaten with a fork
3 tablespoons unsalted butter, melted plus more for the preparing the pan
2 tablespoons packed dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch of freshly grated nutmeg
Freshly ground black pepper
1/4 cup coarsely chopped pecans

Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 60 minutes or until tender. Set aside to cool.
Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and pepper to taste. Whisk the mixture until smooth.
Butter an 8 by 8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake for 30 to 40 minutes until a bit puffy. Serve immediately.
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Buttermilk Biscuits Prep Time: 30 min Cook Time: 25 min
4 cups all-purpose flour
1 tablespoon salt
1 tablespoon baking powder
2 teaspoons baking soda
1 cup vegetable shortening, cold, cut into 1/2-inch pieces
1 1/2 to 2 cups buttermilk, plus additional for brushing

Preheat the oven to 375 degrees F.
Sift together the flour, salt, baking powder, and baking soda. Cut in the shortening using a pastry blender or your hands until the mixture resembles coarse crumbs. Make a well in the center and add 1 cup buttermilk. Using your hands, quickly fold the dry ingredients into the buttermilk until a sticky dough forms. You may need to add more buttermilk.
Turn the dough out onto a floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Press the dough out to 1 1/2-inches thick and cut with a floured 3-inch biscuit cutter. Lay the biscuits on an ungreased cookie sheet and brush the tops with buttermilk. Bake for 20 to 25 minutes until risen and golden brown.
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Pumpkin Gooey Butter Cakes
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey. Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.
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Spiced Nuts Recipe Prep Time: 5 min Cook Time: 25
Assorted shelled nuts (almonds, cashews, peanuts, etc.)
For sweet and spicy nuts:
Peanut oil, for drizzling
Sugar, to taste
Kosher salt, to taste
Chinese five-spice powder or chili powder, to taste

For savory nuts:
Peanut oil, for drizzling
Kosher salt, to taste
Chili powder, to taste

Preheat the oven to 400 degrees F.
For a sweet and spicy nut, toss your choice of nuts with oil, sugar, salt and a few dashes of Chinese five-spice powder.
For a savory and spicy nut, toss your choice of nuts with oil, salt and a few dashes of chili powder.
Lay out the nuts in an even layer on a baking dish. Bake, redistributing the nuts every 7 minutes or so to make sure they cook evenly, until the nuts are lightly browned, about 15 to 20 minutes.
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Chocolate Peppermint Pinwheel Cookies
1 batch Sugar Cookies, recipe follows
3 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
1 egg yolk
1 teaspoon peppermint extract
1/2 cup crushed candy canes or peppermint candies

Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes. Roll out doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in wax paper and refrigerate for 2 hours.
Preheat oven to 375 degrees.

Remove dough from the refrigerator and cut into 1/2-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.

Sugar Cookie:
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.
Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice, as desired. Store in airtight container for up to 1 week.

:) ENJOY THE HOLIDAY!!!