What Is The BEST HOLIDAY RECIPE?

Question

With the Holidays coming up, I was wondering what the BEST tasting things that are out there that I could make?

You can post your recipe or a LINK to a recipe here. (or even post a LINK and your MODIFICATIONS to the recipe.)

I need recipes for ALL courses (Appetizers, Main Course, Sides, Desserts, and Beverages.)

[ARE YOU UP TO THE CHALLENGE?]

Even though I will personally select the recipes I like, I will leave the VOTE for the BEST recipe to the public. So make sure It's a GOOD one!

THANKS and GOOD LUCK!

Answer 1

MAPLE ROAST TURKEY AND GRAVY

INGREDIENTS
2 cups apple cider
1/3 cup real maple syrup
2 tablespoons chopped fresh thyme
2 teaspoons dried marjoram
2 1/2 teaspoons grated lemon zest
3/4 cup butter
14 pounds whole turkey, neck and giblets reserved
2 cups chopped onion
1 cup chopped celery
1 cup coarsely chopped carrots
2 cups chicken stock
3 cups chicken stock
3 tablespoons all-purpose flour
1 teaspoon chopped fresh thyme
1 bay leaf

DIRECTIONS

Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter or margarine and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead).
Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven.
Wash and dry turkey. Place turkey in a large roasting pan. Slide hand under skin of the breast to loosen breast skin. Rub 1/2 cup of the maple butter mix under the skin of the breast. If planning on stuffing turkey do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string tie legs of turkey together loosely.
Arrange the chopped onion, chopped celery and chopped carrot around the turkey in the roasting pan. If desired the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables and pour the chicken stock into the pan.
Roast turkey at 375 degrees F (190 degrees C) for 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil (shiny side towards turkey). Continue to roast until very tender, basting occasionally with pan juices. About 3 to 4 hours unstuffed, 4 to 5 hours stuffed. Pierce the leg joint with a fork, if the juices run clear or faintly pink then the turkey is done. Transfer turkey to a platter and cove with foil. Reserve pan mixture for gravy.
To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil.
Mix 3 tablespoons of the reserved maple butter mixture with the flour in a small bowl to form a paste. Whisk baste into broth mixture. Add the chopped fresh thyme and bay leaf. Boil until reduced and thickened slightly, whisking occasionally. Add apple brandy if desired and season with salt and ground pepper to taste.

OLD FASHIONED STUFFING

INGREDIENTS
30 slices white bread, lightly toasted
2 tablespoons butter
1 large onion, finely chopped
2 stalks celery, finely chopped
2 eggs, lightly beaten
2 cups chicken broth
2 teaspoons rubbed sage
1 teaspoon garlic powder
salt and pepper to taste

DIRECTIONS

Allow the toasted bread to sit approximately 24 hours, until hard.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.



POTATOE CASSEROLE

1 bag Ore Ida southern hashbrowns (cubed hashbrowns)
1 8 ounce cont. sour cream
1 can cream of chicken soup
1/4 cup melted butter
1 bag shredded cheddar cheese
1 can french fried onions
1/2 cup onions, chopped

Preheat oven to 350. Spray 9x13 pan with cooking spray.

Pour potatoes in pan and pour melted butter on top.
In a large bowl, mix sour cream, cream of chicken soup, 1/2 the cheese and onion.

Pour this mixture over potatoes. Top with remaining cheese and bake 1 hour. Remove from oven and top with french fried onions and bake 5 more minutes, or until crispy.


SCALLOPED CORN

INGREDIENTS
1 (15 ounce) can creamed corn
1 (15.25 ounce) can whole kernel corn
1 (8 ounce) container sour cream
2 eggs
1/2 cup butter
2 tablespoons white sugar
1 (8.5 ounce) package corn muffin mix

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch baking dish.
Mix together corn, sour cream, eggs, melted butter or margarine, and sugar. Mix in muffin mix. Pour into prepared baking dish.
Bake for 35 to 40 minutes, or until a knife inserted midway into pan comes out clean


GREEN BEAN CASSEROLE

2 (15 ounce) cans cut green beans, drained
3/4 cup milk
1 (10.75 ounce) can condensed cream of mushroom soup
1 (2.8 ounce) can French fried onions
1 pinch salt and pepper to taste

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
In a medium casserole dish mix together green beans, milk, cream of mushroom soup, and 1/2 of the can of onions.
Bake for 25 minutes in the preheated oven, until heated through and bubbly. Sprinkle remaining onions over the top, and return to the oven for 5 minutes. Season with salt and pepper to taste.



SWEET POTATOES

INGREDIENTS
2 (29 ounce) cans sweet potatoes in light syrup, drained
1/2 cup white sugar
1/2 cup butter, melted
2 eggs, beaten
1 teaspoon vanilla extract
1/3 cup milk
1/3 cup butter, melted
1 cup brown sugar
1/2 cup all-purpose flour
1 cup pecan halves

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
Mash sweet potatoes. Stir in sugar, 1/2 cup melted butter, eggs, vanilla and milk until smooth. Pour into 9x13 inch baking dish and spread evenly. In a separate bowl, combine 1/3 cup melted butter, brown sugar and flour. Stir in pecans. Spread topping evenly over potatoes.
Bake in preheated oven 25 minutes, until top is golden and potatoes are hot and bubbly.


GLAZED CARROTS WITH HAZELNUTS

INGREDIENTS
1/2 cup coarsely chopped hazelnuts, toasted
1 pound baby carrots, halved
1 cup water
1/2 teaspoon salt
3 tablespoons unsalted butter
2 shallots, minced
1/2 cup dry Marsala wine
1/2 cup sugar

DIRECTIONS

Preheat oven to 300 degrees F (150 degrees C).
Spread chopped hazelnuts in a single layer on a baking sheet. Bake in the preheated oven for 5 to 10 minutes, stirring once or twice, and watching very carefully as they will burn very easily. Remove from the oven when browned and fragrant.
Cut baby carrots in half cross-wise. In a saucepan over medium heat, bring water, carrots, salt, and 1 tablespoon of butter. Bring to a boil, and reduce heat to low. Cover, and simmer very lightly for 10 to 15 minutes, or until tender but firm. Drain and set aside.
Return pan to the stove over medium heat, and melt the remaining 2 tablespoons of butter. Cook shallots in the melted butter, stirring occasionally, until translucent. Add Marsala and sugar, and stir continually until sugar is completely dissolved. Continue simmering until sauce has thickened slightly.
Once thickened, toss carrots and hazelnuts with the sauce until well coated. Garnish with parsley, if desired. Serve immediately.

QUICK YEAST ROLLS

INGREDIENTS
2 tablespoons shortening
3 tablespoons white sugar
1 cup hot water
1 (.25 ounce) package active dry yeast
1 egg, beaten
1 teaspoon salt
2 1/4 cups all-purpose flour

DIRECTIONS

Preheat oven to 425 degrees F (220 degrees C). Grease 8 muffin cups.
In a large bowl, mix the shortening, sugar, and hot water. Allow to cool until lukewarm, and mix in the yeast until dissolved. Mix in the egg, salt, and flour. Allow the dough to rise until doubled in size.
Divide the dough into the prepared muffin cups, and allow to rise again until doubled in size.
Bake for 10 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.


CRANBERRY SAUCE

4 cups fresh cranberries
1 1/2 cups water
5 whole cloves
5 whole allspice berries
3 cinnamon sticks
2 cups white sugar

DIRECTIONS

Place fresh cranberries and water in a medium saucepan over medium heat.
Wrap cloves, allspice berries and cinnamon sticks in a spice bag. Place in the water with cranberries.
Cook until cranberries begin to burst, about 10 minutes.
Stir in sugar and reduce heat to low. Continue cooking 5 minutes, or until sugar has dissolved. Remove from heat and allow to cool. Discard spice bag. Chill in the refrigerator 8 hours, or overnight, before serving.

PERFECT PUMPKIN PIE

INGREDIENTS
1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) unbaked pie crust

DIRECTIONS

Preheat oven to 425 degrees F. Whisk pumpkin, EAGLE BRAND®, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

DUTCH APPLE PIE

INGREDIENTS
5 large Granny Smith apples - peeled, cored and sliced
1/2 cup white sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons lemon juice
1/2 cup white sugar
1/2 cup all-purpose flour
1/2 cup butter
1 recipe pastry for a 9 inch single crust pie

DIRECTIONS

Preheat oven to 425 degrees F (220 degrees C).
Combine 1/2 cup sugar, 2 tablespoons flour, and cinnamon. Pour over apples in crust. Sprinkle lemon juice on top.
Cut 1/2 cup sugar, 1/2 cup flour, and 1/2 cup butter or margarine together, and top pie with the mixture.
Take two 15 inch pieces of parchment paper and enclose pie; fold edges up 3 times. Place on a baking sheet.
Bake in preheated oven for 1 hour. Remove from oven, split parchment open and cool pie on wire rack. DO NOT open parchment covering while baking! Serve warm, or at room temperature.


PUMPKIN ROLL (MAKE AHEAD)

INGREDIENTS
3 eggs
1 cup white sugar
2/3 cup solid pack pumpkin puree
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 cup chopped pecans
1/2 cup confectioners' sugar for dusting
1 (8 ounce) package cream cheese
4 tablespoons butter
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/4 cup confectioners' sugar for dusting

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin and lemon juice. Combine the flour, baking powder, salt, cinnamon, and ginger; stir into the pumpkin mixture. Spread batter evenly into the prepared pan. Sprinkle pecans over the top of the batter.
Bake for 12 to 15 minutes, or until the center springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been dusted with confectioners' sugar. Roll up cake using towels, and let cool for about 20 minutes.
In a medium bowl, combine cream cheese, butter, 1 cup confectioners' sugar, and vanilla. Beat until smooth. Unroll pumpkin cake when cool, spread with filling, and roll up. Place pumpkin roll on a long sheet of waxed paper, and dust with confectioners' sugar. Wrap cake in waxed paper, and twist ends of waxed paper like a candy wrapper. Refrigerate overnight. Serve chilled; before slicing, dust with additional confectioners' sugar.


WASSIAL PUNCH


INGREDIENTS
1 tablespoon whole cloves
6 cinnamon sticks
3 tablespoons chopped crystallized ginger
3 3/4 cups white sugar
2 quarts water
2 quarts orange juice
2 cups lemon juice
1 gallon apple cider

DIRECTIONS

Wrap the cloves, cinnamon stick, and ginger in cheese cloth, and tie with string.
In a medium saucepan, combine sugar, water and spice bag. Simmer and stir until sugar dissolves. Remove from heat, and refrigerate overnight.
Before serving, stir in the orange juice, lemon juice, and cider. Reheat over medium low flame, and serve warm. Be careful not to boil.



SLUSH PUNCH-(the kiddies will love it)

INGREDIENTS
3 (3 ounce) packages strawberry flavored gelatin mix
9 cups boiling water
4 cups sugar
9 cups water
2 (46 fluid ounce) cans pineapple juice
2 cups lemon juice
4 (2 liter) bottles ginger ale

DIRECTIONS

In a large bowl, whisk together the strawberry gelatin mix and 9 cups of boiling water. Set aside. In a large pot, bring the remaining 9 cups of water to a boil. Stir in the sugar until dissolved. Pour the sugar water into the gelatin water, then stir in the pineapple juice and lemon juice, mixing well. Pour into four 1-gallon size resealable freezer bags, or pretty Bundt pans to freeze.
To make punch, place one of the frozen portions into a punch bowl, and pour 1 bottle of ginger ale over.

Answer 2

Apricot Foster Sundae
Ingredients
1 can (15.25 oz.) Del Monte® Almond Flavored Apricot Halves, undrained
1/3 cup firmly packed brown sugar
2 tablespoons butter or margarine
1 pt. vanilla ice cream
Method
Step 1: Drain fruit, reserving syrup in small saucepan. Bring to boil. Reduce heat to medium-low; simmer 4 minutes.
Step 2: Stir in brown sugar and butter, cook until thickened, stirring constantly.
Step 3: Add apricots; heat through. Spoon over scoops of ice cream.
Servings: 4. Prep Time: 7 minutes. Cook Time: 7 minutes.

Answer 3

Family favorite here is: Pistachio Pudding Salad. It's sooooooo simple, but very tasty.
Ingredients:
1 Lg Box Instant Pistachio Pudding(Made to box directions for pudding)
1 Med Tub of Whipped Topping, thawed in fridge.
1 Lg can (15 1/2 oz) Crushed Pineapple, well drained.

Directions: Put pineapple to drain, set aside. Make pudding to directions and allow to set. After pudding has set, fold in drained pineapple and whipped topping. Keep refrigerated til ready to serve. Happy Holidays!

Answer 4

'THOSE' Yams
1 can yams, drained (or fresh prepared if you prefer)
1 can crushed pineapple, drained (reserve liquid for other dishes)
1/3 Cup dark brown sugar
1/2 Cup chopped pecans
Mini Marshmallows to cover
Mix yams, pineapple, sugar,and pecans in a buttered casserole, top with marshmallows.
Pop in a warm (~350') oven for ~25-30 min. 'til nice and toasty! Serve and wait for the acclaim!

Answer 5

IN THE MIDWEST IT HAS TO BE THE GREEN BEAN CASSEROLE. IT'S THE BEST AND EASY TO PUT TOGETHER. A MUST.

Answer 6

TRIPLE-CHOCOLATE CELEBRATION CAKE
Chocolate cake, chocolate ganache, and chocolate mousse team up with fruit in this incredible dessert. Begin making the cake one day ahead. Enjoy the extra mousse later.

click photo to enlarge
Cake
2 3/4 cups cake flour
1 cup unsweetened cocoa powder
2 teaspoons baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
2 3/4 cups sugar
4 large eggs
2 large egg yolks
1 cup vegetable oil
1 cup sour cream
1 tablespoon vanilla extract
3/4 cup miniature semisweet chocolate chips
Ganache
3 cups whipping cream
1 1/2 pounds bittersweet (not unsweetened) or semisweet chocolate, finely chopped

Mousse
4 1/3 cups chilled heavy whipping cream
1/2 cup light corn syrup
1 1/4 pounds bittersweet (not unsweetened) or semisweet chocolate, finely chopped

Assembly and serving
2/3 cup seedless raspberry jam

1 15 3/4x11 3/4-inch transfer sheet with gold-thread design*

3/4 pound bittersweet (not unsweetened) or semisweet chocolate, finely chopped

3 1/2-pint baskets raspberries
1/2 pound cherries
1 1-pint basket small strawberries
1 1/2-pint basket blueberries
1 1/2-pint basket blackberries

*Transfer sheets, or "transfers," are sturdy but flexible plastic sheets coated with a mixture of cocoa butter and food coloring and etched with repetitive designs, such as golden swirls.

Here's how they work in this recipe: First, melted chocolate is spread over the sheets. After the chocolate has been chilled until firm, the plastic sheets are peeled away, leaving an edible design on the chocolate's surface.

Transfer sheets are available at some cake- and candy-supply stores or by mail from Beryl's Cake Decorating; call 800-488-2749.




Make cake: Position rack in center of oven and preheat to 350°F. Butter and flour two 10-inch-diameter cake pans with 2-inch-high sides; line each with round of parchment paper or waxed paper. Combine first 5 ingredients in medium bowl; whisk to blend well. Using electric mixer, beat sugar, eggs and egg yolks in large bowl until very thick and heavy ribbon falls when beaters are lifted, about 6 minutes. Add oil, sour cream and vanilla, then dry ingredients all at once to egg mixture. Beat at low speed until just blended, about 1 minute. Scrape down sides of bowl. Beat at high speed until well blended, about 3 minutes. Fold in chocolate chips; divide batter between prepared pans (about 3 3/4 cups batter in each).
Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes completely in pans on racks. Cover; let cakes stand at room temperature overnight.

Make ganache: Bring cream to simmer in heavy large saucepan over medium-high heat. Remove from heat. Add chocolate and whisk until melted and smooth. Transfer ganache to glass bowl. Let stand until thick enough to spread, about 4 hours. (Can be made 1 day ahead. Cover; chill.)

Make mousse: Using electric mixer, beat 3 1/3 cups cream in large bowl until peaks form; refrigerate. Combine remaining 1 cup cream and corn syrup in heavy medium saucepan and bring to simmer. Remove from heat. Add chocolate and whisk until melted, smooth, and still warm to touch. Pour warm chocolate mixture directly onto whipped cream and fold in gently. Chill until mousse is set, at least 8 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)

Assemble and serve cake: Cut around pan sides; turn out cakes. Peel off paper. Cut each cake horizontally in half. Place 1 cake layer, cut side up, on 9-inch tart pan bottom or 9-inch cardboard round. Place another layer, cut side up, on clean baking sheet. Spread each with 1/3 cup raspberry jam. Chill until jam sets, about 15 minutes

If ganache is chilled, microwave on defrost setting in 15-second repetitions until just soft enough to spread, stirring occasionally. Drop 1 cup ganache by rounded teaspoonfuls over each jam layer. Using offset spatula, gently spread ganache to cover jam. Drop 3 cups mousse by heaping spoonfuls onto each ganache layer; gently spread to cover. Refrigerate cake layers 30 minutes. Using large metal spatula, place cake layer from baking sheet, mousse side up, atop cake layer on tart pan bottom. Place third cake layer, cut side down, on cake (reserve remaining cake layer for another use). Spread 1 cup mousse over top of assembled cake. Using long offset spatula, spread sides of assembled cake with enough ganache (about 1 1/2 cups) to fill gaps and make smooth surface. Transfer cake on tart pan bottom to platter.

Turn 1 large baking sheet upside down on work surface. Arrange two 20-inch-long pieces of foil on work surface. Cut two 4 1/2-inch-wide by 15 3/4-inch-long strips from transfer sheet. Lay 1 transfer sheet strip, rough-textured design facing up, onto each sheet of foil. Place chocolate in medium metal bowl; set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Stir until chocolate is smooth and very warm to touch (about 115°F). Remove bowl from over water.

Pour thick ribbon of melted chocolate (about 2/3 cup) onto 1 transfer sheet strip. Using long offset spatula, spread chocolate evenly over transfer strip, covering completely (chocolate will run over sides of strip). Lift edge of chocolate-coated strip with tip of knife. Slide hands between transfer strip and foil, lift entire transfer strip and place it, chocolate side up, on inverted baking sheet. Refrigerate until chocolate on strip is set and loses gloss but is still flexible (do not let chocolate become too firm), about 1 1/2 minutes. Using fingertips, lift chocolate-coated strip and attach, chocolate side in, to side of cake. Press strip to seal chocolate to side of cake (strip will stand about 1 inch above top edge of cake). Coat remaining transfer strip with chocolate, transfer to inverted baking sheet; chill until set but still flexible. Arrange 1 end of second strip against (but not overlapping) 1 end of first strip. Press second strip to seal chocolate to side of cake (both strips will just encircle cake). Refrigerate cake until chocolate strips are firm, about 30 minutes. Carefully peel transfer paper off chocolate strips. Chill cake at least 3 hours and up to 1 day. Mound fruit atop cake. Refrigerate until ready to serve. (Cake can be assembled up to 8 hours ahead.)

Makes 20 servings.

Answer 7

Sherried Sweet Potatoes with Pecans

A Southern style side dish that's always delicious.

Serves 6

Preparation Total: 55

Ingredients:

6 sweet potatoes
1/2 cup honey
1 cup orange juice
1 tablespoon grated orange peel
1/3 cup sherry
1 cup pecans, coarsely chopped
2 tablespoons margarine, or butter

Preparation:

Boil the sweet potatoes in salted water until they are tender. Peel and cut in thick slices. Preheat oven to 350 degrees F. In a bowl, combine the honey, orange juice, orange rind and sherry.

Place a layer of sweet potatoes in a baking dish, cover it with some of the honey mixture and sprinkle generously with pecans. Repeat layers of potatoes, liquid and pecans until the casserole is filled.

Pour the remaining juice over the top, sprinkle with nuts and dot with butter. Cover and bake for 30 minutes, or until the juice has been absorbed by the potatoes and the top is browned.


Boursin Mashed Potatoes

Yield: 8 Servings

Ingredients

3 1/2 lbs. russet potatoes, peel and cut into 2 inch pieces
2 pkgs. Boursin cheese with garlic and herbs
1/2 cup half & half
4-tbsp. butter
Salt and freshly ground black pepper to taste

Preparation:

Place the peeled potatoes in large pot, cover with water. Bring to boil and cook 20 -25 minutes until potatoes are tender and done. Drain potatoes thoroughly in a colander. .

With hand held mixer mash or a ricer, process the potatoes until smooth. Add the Boursin cheese and butter and process until thoroughly incorporated. Thin mashed potatoes with half & half, beat 1
minute more.

Add salt and pepper to taste. Serve immediately.




Green Beans Almondine

Yield: 6 Servings

Ingredients:

2 lbs. fresh green beans
1/2 cup water
4 tbsp. butter
1/3 cup slivered, blanched almonds
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground nutmeg (optional)

Preparation:

Wash beans and cut off ends. Place in a large skillet with water.

Combine butter and almonds in a small skillet and cook over medium heat, until the almonds get a nice golden color.

Cook beans over high heat until beans are crisp-tender. Drain beans and return to the pan. Add the almond butter and cook over medium heat until beans are tender. Serve at once.



Deviled Eggs with Bacon

6 large eggs, hard boiled
1 tbsp. mayonnaise or more if needed
1/2 tsp. white vinegar
1 tsp. prepared horseradish
1/2 tsp. dry mustard
Dash of Tabasco
Salt and pepper to taste
4 slices bacon, cut into small pieces and cooked crisp
Fresh parsley for garnish

Preparation:

Halve the eggs and carefully scoop out the yolks and put them into a mixing bowl. Add mayonnaise, vinegar, horseradish, mustard and Tabasco and blend well.

Season to taste and place the eggs on a decorative dish. Can be made to this point a day ahead and stored in the refrigerator covered with plastic wrap.

Sprinkle with bacon bits and chopped parsley before serving.



Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy

Ingredients:

Glaze
1 cup apricot nectar
1 cup apricot preserves
2 tbsp. minced peeled fresh ginger
1 tbsp. honey

Herb Butter
3/4 cup unsalted butter; room temperature (1-1/2 sticks)
3 tbsp. chopped fresh thyme or 1 tablespoon; dried
3 tbsp. chopped fresh sage or 1 tablespoon; dried rubbed sage
1 1/2 tsp. salt
1 tsp. ground black pepper

Onion and Shallot mixture
2 tbsp. unsalted butter; (1/4 stick)
3 lg. onions; (about 2 pounds), thinly sliced
6 oz shallots; (about 6 large), thinly sliced
1 turkey (21- to 22-pound)
1 can low-salt chicken broth; (14 -1/2-ounce) or more
1 tsp. chopped fresh thyme or 1/2 teaspoon; dried
1/2 tsp. chopped fresh sage or 1/4 teaspoon; dried
1 can low-salt chicken broth; (14 -1/2-ounce)

Preparation:

For the Glaze:
Combine all ingredients in a heavy small saucepan and bring to a boil. Reduce heat to medium-low and simmer until thickened and reduced to 1-1/4 cups, about 15-20 minutes.

For Herb Butter:
Blend all ingredients in small bowl. Set aside.

For Onion Mixture:
Melt butter in heavy large skillet over medium heat. Add onions and shallots and saute until very soft and light brown, about 20 minutes.

NOTE: Glaze, herb butter and onion mixture can be prepared 1 day ahead. Cover separately and chill. Bring herb butter to room temperature before continuing.

For Turkey:
Position rack in lowest third of oven and preheat the oven to 400 F. Pat the turkey dry with paper towels. Season turkey cavity with salt and pepper.

Place turkey on rack set in large roasting pan. Slide hand under the skin of the turkey breast to loosen. Spread half of herb butter over breasts under the skin.

If stuffing turkey, spoon your stuffing into the main cavity. Place remaining herb butter in small saucepan. Stir over low heat until melted. Brush butter over outside of turkey. Tie legs together loosely to hold shape of turkey.

Roast turkey 30 minutes. Reduce oven temperature to 325 F. Roast turkey 1 hour 30 minutes, basting occasionally with pan drippings.

Tent turkey with heavy-duty foil; roast 45 minutes longer. Add onion mixture, 1 can broth, thyme and sage to the roasting pan. Roast 15 minutes.

Bring the glaze to a simmer. Remove foil. Brush a 1/2 cup of the glaze over the turkey. Continue to roast turkey uncovered, until a meat thermometer inserted into thickest part of thigh registers 170 F., or until juices run clear when thickest part of thigh is pierced with skewer.

Brush occasionally with glaze and add more broth to pan if liquid evaporates.

About 40 minutes longer for an un-stuffed turkey or about 1 hour 10 minutes longer for stuffed turkey. Place turkey on platter, tent with foil. Let stand 30 minutes to rest. Reserve mixture in pan for gravy.

For Gravy: Pour contents of roasting pan into strainer set over large bowl. Spoon fat from pan juices in bowl. Transfer onion mixture in strainer to blender.

Add 1 cup pan juices to blender and purée until smooth, adding more pan juices and chicken broth if necessary to thin sauce to desired consistency.

Transfer the sauce to heavy large saucepan and bring to boil. Cook until color deepens, skimming off any foam, about 5 minutes. Season with salt and pepper.

Serve turkey with gravy.

Serves 16.



Baked Ham with Mustard Glaze

Yield: 12 To 15 Servings

Ingredients:

3 to 5 pounds cooked ham, drained
10 to 12 whole cloves
1/2 cup brown sugar
1 tbsp. prepared mustard
2 tsp. lemon juice
2 tbsp. orange juice
2 tbsp. cornstarch

Preparation:

Score ham in diamond pattern and stud with cloves. Place in slow cooker. Combine brown sugar, mustard and lemon juice and spoon on ham. Cover and cook on high 2 hours, then on low for 6 to 7 hours or until ham is hot.

Remove ham to warm serving platter. Turn slow cooker to high setting. Combine orange juice and cornstarch to form smooth paste. Stir into drippings in slow cooker. Cook stirring occasionally
until sauce is thickened.

Spoon over ham.

Note: If cooking larger ham using a 5- to 6-quart unit, cook 1 hour on high, then low 8 to 10 hours.



Chocolate Pecan Pie

Serves 6

Preparation :05 Cook 1:00 Stand :30 Total 1:35

A taste of the "Old South" with a twist.

1 cup light corn syrup
3 each eggs
1/3 cup butter, melted
1 cup brown sugar
1 dash vanilla
1 pinch salt
2 cups pecans, pieces
1 each pie shell, uncooked
5 ounces milk chocolate, pieces

Preheat your oven to 350 degrees.

Combine the corn syrup, eggs and butter and whisk briskly. Add the brown sugar and mix well. Add vanilla, salt and pecans. Incorporate. Pour the mixture into the pie shell and drop in the chocolate pieces. Wrap a piece of foil around the edge of the pie to help keep the crust from over browning, and place in the oven on a small sheet pan for about one hour until the filling is set and the top is golden brown. Best served at room temperature or warmed slightly in the microwave. And a little Ice Cream on the side won't kill you either.



Cranberry Nut Pudding

Serves 8 - 10

Filling:

2 bags of cranberries, 12 oz. each
1 tsp. grated orange rind
1 cup of sugar
1/4 cup orange juice
1 cup black walnuts, chopped
1 tsp. allspice
1/2 stick of butter


Topping:

1-3/4 cup all-purpose flour, sifted
1 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 tsp. allspice
6 tbsp. cold butter (3/4 of a stick)
7/8 cup milk
2 tbsp. beaten egg


Preparation:

Preheat your oven to 375 degrees. Grease a 10 inch deep dish pie pan with butter.

Combine the filling ingredients in a bowl and put into pie pan.

For the topping, sift the flour, sugar, baking powder, salt and allspice together. Cut in the butter until the mixture is the consistency of coarse cornmeal. Add the milk and beat with a fork until just blended, forming a stiff, but sticky dough.

Drop the dough in small pieces onto the filling leaving some spaces for steam to escape. Brush with the beaten egg and bake for a half hour or until golden brown.

Serve warm with French Vanilla Ice Cream and a few chopped Black Walnuts.



Sun-Dried Berry Zucchini Nut Bread

Serves 20

Preparation :15 Cook 1:10 Stand :05 Total 1:30

Not just for the holidays, serve this any time of the year with softened cream cheese.

3 eggs
1 cup canola oil
2 cups sugar
1 teaspoon vanilla
2 cups zucchini, grated
2/3 cup carrots, grated
3 cups flour
1 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 cup walnuts
3 ounces sun-dried berries, I like cranberries or "Craisins"

Preheat your oven to 325 degrees. Grease and flour 2 9x4 inch bread pans.

Beat the eggs slightly and add the oil, sugar, and vanilla. Mix well. Add the grated zucchini and carrots and mix well. Sift the flour, salt, cinnamon, baking powder and soda together. Add to the egg mixture and blend until all ingredients are thoroughly combined. Add the nuts and berries. Stir to distribute evenly.

Pour the mixture into the floured bread pans and bake for 65-75 minutes until a toothpick inserted into the center comes out clean.

Once the loaves have rested for about 5 minutes remove them from the pans to a cooling rack. Allow them to cool completely. Once cool, wrap them in plastic wrap and chill.



Apricot and Walnut Brown Rice Stuffing

Dried fruit and leftover brown rice combine to make a great side dish or poultry stuffing.

Serves 4

Preparation Total: 45

Ingredients:

1/3 cup onions, chopped
1/3 cup celery, chopped
1 tablespoon butter or margarine
2 cups cooked brown rice
2/3 cup walnuts, coarsely chopped
2/3 cup dried apricots, coarsely chopped
3 tablespoons pine nuts, toasted
3 tablespoons seedless raisins, plumped
1 tablespoon snipped fresh parsley
1/2 teaspoon thyme
1/4 teaspoon ground sage
Salt, to taste
Fresh ground black pepper, to taste
1/2 cup chicken broth

Preparation:

Cook onion and celery in butter in small skillet over medium heat until tender. Combine all ingredients in large bowl; turn into greased 2-quart baking dish. Cover with foil and bake at 350 degrees F,
20-25 minutes. (Stuffing may be baked inside poultry.)