Does any one have any good holiday recipes?

Answer 1

I guess 'lou' doesn't want to type out any Recipes for anybody - typing allrecipes.com over and over isn't much work for 2 points.

You didn't specify preferences, so I'll give you a variety...

"Spiced Citrus Cider" - 1 gallon

5 cups water
4 medium lemons; sliced
4 medium oranges; sliced
2 cinnamon sticks (3")
2 tsp. whole allspice
3 quarts apple cider
1 cup sugar

In a large saucepan, bring water, lemons, oranges and spices to a boil. Reduce heat; cover and simmer 1 hour. Strain and discard fruit and spices. Transfer citrus mixture to a large soup kettle; stir in cider and sugar. Heat through and serve.


"Festive Crab Cups" - 15 appetizers

1/3 cup cream cheese; softened
1/4 cup canned crabmeat; drained, flaked and cartilage removed
2 tbsp. chopped green onions (scallions)
1 (2.1 oz.) pkg. frozen miniature phyllo tart shells
1/3 cup whole-berry cranberry sauce

In small bowl, combine cream cheese, crab and onions until blended. Place tart shells on an ungreased baking sheet. Drop 1 tbsp. of crab mixture into each shell; top each with 1 tsp. cranberry sauce. Bake at 375* for 12-15 minutes or until heated through.


"Merry Note Cookies" - 4 dozen

1 cup butter; softened
1 (3 oz.) pkg. cream cheese; softened
1 cup sugar
1 egg
1 tsp. vanilla extract
2 1/2 cups all-purpose flour
1/4 tsp. salt
Red and green colored sugar

In a large mixing bowl, cream butter, cream cheese and sugar; beat in egg and vanilla. Combine flour and salt; gradually beat into creamed mixture. Cover and refrigerate dough for 2 hours.
On a lightly floured surface, roll out dough to 1/4" thickness. Cut with a 3 3/4" x 2 1/2" musical note cookie cutter dipped in flour. Place 2" apart on ungreased cookie sheets; sprinkle with colored sugar. Bake at 375* for 8-10 minutes or until the edges are golden brown.


"No-Bake Cheesecake Pie" - 8 servings

2 tbsp. graham cracker crumbs; divided
1 (.3 oz.) pkg. lemon gelatin
2/3 cup boiling water
1 (8 oz.) pkg. cream cheese; cubed
1 cup cottage cheese
2 cups whipped topping

Coat bottom and sides of 9" pie plate with nonstick cooking spray; sprinkle with 1 tbsp. of the crumbs and set aside.
In small bowl, dissolve gelatin in boiling water; cool slightly. Pour into blender container; add cream cheese and cottage cheese. Cover and process until smooth; transfer to large bowl. Fold in whipped cream; pour into prepared pie plate. Sprinkle with remaining crumbs; cover and refrigerate until set.


"Pork Loin with Potatoes" - 8 to 10 servings

1 (5 lb.) bone-in pork loin roast
3 garlic cloves; sliced
3 tbsp. olive oil
1/4 tsp. paprika
1/4 tsp. pepper
1/8 tsp. dried thyme
6 medium potatoes; peeled
1/2 tsp. salt
ONION-MUSHROOM GRAVY:
1 cup water
1 cup beef broth
2 medium onions; sliced
1 1/4 cups chopped fresh mushrooms
1 tbsp. butter
1 tbsp. vegetable oil
1/4 cup all-purpose flour
2 tbsp. minced fresh parsley
1/4 tsp. pepper

Cut slits in top of roast; insert garlic slices. Combine oil, paprika, pepper and thyme; rub over roast. Place in large resealable plastic bag; seal and refrigerate overnight.
Transfer roast to shallow roasting pan. Bake, uncovered, at 350* for 1 3/4 hours.
Meanwhile, place potatoes and salt in saucepan; cover with water and bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until almost tender. Drain; cool slightly. Cut potatoes into quarters; arrange around roast.
Bake 45 minutes longer or until a meat thermometer reads 160* and potatoes are tender, basting potatoes with drippings occasionally. Remove potatoes; keep warm. Cover roast and let stand 15 minutes before carving.
For gravy, pour drippings and loosened browned bits into a measuring cup. Skim fat, reserving 2 tablespoons drippings. Add water and broth to reserved drippings; set aside. In large saucepan, saute onions and mushrooms in butter and oil until tender. Stir in flour until blended; gradually stir in broth mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in parsley and pepper. Serve with roast and potatoes.

Answer 2

Pumpkin bread!

I'm an abhorrent baker/cooker, notorious for burning and ruining most things I prepare, regardless of how closely I watch everything. However...

allrecipes.com has some amazing recipes (look for ones with lots of good reviews; they really help and will assist you in narrowing down what you want out of your recipe)

I can't quite remember which pumpkin bread I made, but it called for walnuts and I replaced them with raisins. In any case, it came out super moist and was eaten up in about two days.

You could also make creamy holiday mashed potatoes, homemade candy cane (peppermint) ice cream, or just make a regular meal but have it be festive. (I don't know - something silly - like using gingermen-shaped cookie cutters to cut out pieces of toast, if you have kids.)

This mostly depends if you're looking for dinner or dessert, and who you're catering to. But try the site, they've probably got more holiday suggestions than you can imagine.

Answer 3

Celery Root and Potato Mash with Horseradish
2 celery roots (about 1 1/2 pounds each), peeled and cut into 1-inch cubes
3 pounds baking potatoes, peeled and cut into 1-inch cubes
1 teaspoon salt, plus kosher salt and freshly ground black pepper, for seasoning
1/2 cup heavy cream
1/2 cup (1 stick) unsalted butter
1 tablespoon grated fresh or prepared horseradish
Chopped fresh chives, for garnish
Extra-virgin olive oil

Place the celery root and potatoes in a medium saucepan and cover with cold water; add a teaspoon of salt. Bring to boil over medium heat and simmer for 15 to 20 minutes, until the celery root and potatoes are very tender. Drain the water from the vegetables and pass them through a food mill or a ricer into a large mixing bowl. Stir in the cream, butter, and horseradish until the cream is absorbed and the mixture is smooth. Season with kosher salt and pepper and garnish with chopped chives. Drizzle with a healthy dose of olive oil and serve.

Peppermint Bark
Crushed candy canes, to yield 1 cup
2 pounds white chocolate
Peppermint flavorings, optional

Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)

Mulled Cider
1 quart fresh cider
1 large cinnamon stick
1 lemon, zested
Sprinkle clove powder
3 grates fresh nutmeg

Combine all ingredients in saucepan. Bring to simmer. Strain and serve.

Answer 4

Make a Hevinly Hash. It has chocolate on the outsid,marshmellows, crushed pineapple, and such in the inside. Googel it and you can find the recipe.

Answer 5

Well here is something i recently created. You start with thick hearty chunks of ham, mix with LOTS of cheese and cream of celery. then top with stove top stuffing and more cheese. then bake for about 25 min at 350 and let cool. BEST THING YOU'LL EVER TASTE!

Answer 6

definitley go to allrecipes.com-THE BEST RECIPE SITE!!!!!!!!!!