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These are a great addition to a Christmas brunch or egg casserole. Makes 12 muffins 1 cup unsweetened applesauce Directions |
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A traditional eggnog perfect for the holidays. Milk is sweetened and cooked with egg yolks to make a creamy custard, and then lightened with whipped egg whites and topped with whipped cream and nutmeg. Serves 6 Ingredients: 1 cup white sugar 1/3 cup all-purpose flour 2 quarts whole milk 4 egg yolks 4 egg whites 4 teaspoons white sugar 2 teaspoons vanilla extract 1 pinch ground nutmeg 1 cup whipped cream, garnish Directions: In a large saucepan, stir together sugar and flour. Gradually stir in the milk. Bring to a boil over medium heat. In a small bowl, whisk egg yolks until smooth. Ladle a small amount of the hot milk into the yolks and quickly whisk in. Pour the tempered yolk mixture back into the hot milk. Cook, stirring constantly, until mixture comes to a boil. Remove from heat and allow to cool. In a medium glass or metal bowl, beat egg whites until foamy. Gradually add 4 teaspoons sugar, continuing to beat until stiff peaks form. Fold whites into eggnog and refrigerate until chilled. Serve garnished with a dollop of whipped cream and a dash of nutmeg.
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Prep Time: 20 min 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened 1 Tbsp. milk 1 Tbsp. sugar 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided 1 HONEY MAID Graham Pie Crust (6 oz.) 1 cup milk 1 can (15 oz.) pumpkin 2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp. ground cloves Mix cream cheese, 1 Tbsp. milk and sugar in large bowl with wire whisk until well blended. Gently Stir in half of the whipped topping. Spread into crust. Pour 1 cup milk into large bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish with remaining whipped topping. Store leftover pie in refrigerator. |
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"Simple, perfect roast turkey just like grandma used to make. Seasoned with salt and pepper, and basted with turkey stock, the flavors of the turkey really stand out. Stuff with your favorite dressing. Recipe yields: 24 servings. Ingredients: 1 (18 pound) whole turkey 1/2 cup unsalted butter, softened Salt and freshly ground black pepper to taste 1 1/2 quarts turkey stock 8 cups prepared stuffing Directions: Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven. Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey. Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 4 hours. Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving. |
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Turkey and stuffing just like Grandma used to make. Sage adds a special pungent flavor to this simple recipe. Adjust the ingredients and cooking time as appropriate for your different sized turkeys. Recipe yields: 10 servings. Ingredients: 1 (12 ounce) package dry bread stuffing mix 5 cups water 1 large onion, chopped 4 celery, chopped 4 tablespoons dried sage Prepare stuffing according to package directions, and set aside in a large bowl. Preheat oven to 350 degrees F (175 degrees C). Bring water to boil in a medium saucepan over medium heat, and stir in the onion, celery and sage. Boil 10 minutes, or until the onion is soft. Stir into the prepared stuffing. Rinse turkey, and pat dry. Loosely fill the body and neck cavities with the stuffing mixture. Place turkey in a large roasting pan and cook 3 to 3 1/2 hours in the preheated oven, or until the internal temperature of the thigh meat is 180 degrees F (80 degrees C) and the stuffing is at least 165 degrees F (75 degrees C). |
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This gravy comes out perfect every time. It is nice and creamy, and is never lumpy. Recipe yields: 7 cups. Ingredients: 5 cups turkey stock with pan drippings 1 (10.75 ounce) can condensed cream of chicken soup 1 teaspoon poultry seasoning 1/2 teaspoon black pepper 1 teaspoon seasoned salt 1/4 teaspoon garlic powder 1 cup milk 1/3 cup all-purpose flour Directions: Bring the turkey stock to a boil in a large saucepan. Stir in soup, and season with poultry seasoning, pepper, seasoned salt, and garlic powder. Reduce heat to low, and let simmer. Warm the milk in the microwave, and whisk in the flour with a fork until there are no lumps. Return the gravy to a boil, and gradually stir in the milk mixture. Continue to cook, stirring constantly, for 1 minute, or until thickened, and be careful not to let the bottom scorch. |
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Ingredients: 1/2 cup butter 1 cup packed brown sugar 1/2 cup water 1 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Place whole sweet potatoes in a steamer over a couple of inches of boiling water and cover. Cook until tender, about 30 minutes. Drain and cool. Peel, and slice sweet potatoes lengthwise into 1/2 inch slices. Place in a 9x13 inch baking dish. In a small saucepan over medium heat, melt butter, brown sugar, water and salt. When the sauce is bubbly and sugar is dissolved, pour over potatoes. Bake in preheated oven for 1 hour, occasionally basting the sweet potatoes with the brown sugar sauce. |
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Ingredients: 1/2 cup mayonnaise 2 1/2 tablespoons distilled white vinegar 1 apple - peeled, cored, and chopped 1 large stalk celery, diced 1/2 cup raisins 1/2 cup chopped walnuts Salt and pepper to taste
In a mixing bowl, whisk together the mayonnaise and vinegar. Add the apples, celery, raisins and walnuts if desired. Add salt and pepper to taste. Mix together well and serve chilled. |
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A very refreshing salad for year round enjoyment. Recipe yields: 6 servings. 2 cups macaroni 2 cups cucumber - peeled, seeded and chopped 1 cup chopped tomatoes 1 cup low-fat sour cream 1/2 cup skim milk 1 tablespoon chopped fresh dill weed 1/2 teaspoon coarse ground black pepper 1/2 teaspoon salt 1 tablespoon distilled white vinegar Directions: Cook pasta in boiling salted water until al dente. Drain, and rinse in cold water. Transfer noodles to a large bowl. In a separate bowl, mix together sour cream, milk, dill, vinegar, and salt and pepper. Set dressing aside. Mix cucumbers and tomatoes into the pasta. Pour in dressing, and mix thoroughly. Cover, and refrigerate at least 1 hour and preferably overnight. Stir just before serving. |
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(My hubby’s favorite) Frozen or canned vegetables may be substituted for fresh. Recipe yields: 6 servings Ingredients: 1 cup butter (salt free), divided 2 cups fresh lima beans 1/2 teaspoon salt 4 fresh tomatoes, peeled and chopped 2 teaspoons white sugar 4 ears fresh corn kernels cut from the cob Directions: Melt 1/2 cup butter in a large saucepan over medium heat. Stir in lima beans and salt, and cook until tender, about 20 minutes. Meanwhile, in a separate saucepan heat tomatoes, sugar and remaining 1/2 cup butter. Cook until tomatoes are tender, about 20 minutes. Stir tomatoes into lima beans and add corn; cook for approximately 10 minutes. |
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1/4 cup ground MAXWELL HOUSE Coffee, any variety 1/4 tsp. ground nutmeg 2 Tbsp. sugar 1 cup eggnog, warmed 1/2 cup thawed cool whip Whipped Topping Place coffee in filter in brew basket of coffee maker; sprinkle with nutmeg. Place sugar in empty pot of coffee maker. Add 2-1/2 cups cold water to coffee maker; brew. When brewing is complete, stir in eggnog. Pour into 4 cups. Serve immediately, topped with dollops of the whipped topping. Sprinkle lightly with additional nutmeg, if desired.
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