Better late than never....
Mom's Rolls or Candy Cane Bread
From: Melissa Gleason
1/4 cup sugar
1 yeast cake (1 Tbsp)
3/4 cup warm water
1/4 cup instant powdered milk
1 tsp. salt
Combine above ingredients and let yeast react (about 10 minutes).
Add:
2 eggs (mix)
1/4 cup melted butter (mix)
Add:
4 cups flour (one at a time-stirring each until smooth). I use 2 cups white and 1 3/4 cups wheat-my mom uses all white.
Let dough rise in bowl covered in plastic until double in size. Then roll out into circle and cut in pie pieces and roll into crescent rolls. Let rolled rolls rise for another 1-2 hours. Then bake 350 degrees for 10 minutes.
For Candy Cane Bread:
Roll dough into a rectangle/oval shape. Cut 3 inch side slits on each side leaving 5-6 inch center. Butter the center and top with brown sugar, cinnamon, and raisins (optional). Then braid sides. Turn into candy cane shape. Bake 350 degrees for 15 minutes. Top with icing and sprinkles.
Amelia's Yams
From: Melissa Gleason
5-6 big yams boiled until soft
(3 cups cooked and mashed)
Mix and set aside:
2 beaten eggs
1 cup sugar
1/2 cup milk
3/4 stick butter
1/2 tsp. vanilla
Puree yams and then add the mixture. Put in 9x13 casserole dish and top with :
Topping:
1 cup brown sugar
1/2 cup flour
1/4 stick butter
Mix together and crumble on top of yam puree . Then top with crushed pecans.
cook.
Cheese Ball
3 (2.5 oz) pkg. corned beef (buddies lunch meat)
3 (8 oz.) pkg. cream cheese
1 tsp. worcestershire sauce
1/2 tsp. accent (season salt)
2 thinly sliced stalks of green onions
Chop or slice corned beef into small pieces. Soften cream cheese then add the rest of ingredients. Mix until well blended. Serve on crackers.
Easy Cranberry Stuffing
1 cup dried cranberries
1/2 cup apple juice
1/2 cup chicken broth
1 cup diced onions
1 1/2 cup chopped pecans (optional)
3/4 cup chicken broth
10 oz. pkg. seasoned stuffing
Place cranberries, apple juice, and 1/2 cup chicken broth into a small glass bowl. Microwave on high for about 2 minutes. Preheat oven to 350 degrees. In large frying pan saute onions until somewhat tender. Add pecans, soaked cranberries and 3/4 cup chicken broth. Stir and remove from heat. Fold in stuffing mixture until well combined and spoon into 9 x13 greased dish/pan. Cover with tin foil and bake for 20 minutes. Remove foil and continue to bake 10 minutes uncovered. Makes 10 to 12 servings.
After Dinner Mint Triangles
Crust:
2 pkg (10 oz.) fudge covered mint cookies
1/2 cup butter
1 1/2 cups semi-sweet chocolate morsels
Filling and Topping:
10 oz. almond bark, broken into squares
(or confectioner's coating candy melts)
1 pkg. (8 oz.) cream cheese, softened
1 tsp. peppermint extract
6 drops green food coloring
1/4 cup semi-sweet chocolate morsels
For crust:
Place half of the cookies in large resealable plastic bag. Crush into very fine crumbs using flat end of a meat tenderizer. Place crumbs into bowl; repeat with remaining cookies. Place butter and chocolate morsels in small bowl; microwave, uncovered, on high 1 1/2 minutes or until butter is melted. Stir until smooth. Add chocolate mixture to crumbs; mix until all crumbs are moistened. Spread crumb mixture evenly over medium sheet pan; using hands, firmly pack evenly into pan. Place in freezer at least 10 minutes.
For filling:
Place almond bark into large micro cooker. Microwave, uncovered, on high 2-3 minutes stirring every 30 seconds unil bark is moslty melted. Remove from microwave; stir until smooth. Using whisk, whisk cream cheese in mixing bowl until smooth. Whisk in extract and food coloring until smooth. Add bark; whisk well. Spread filling over crust; set aside.
Place remaining chocolate morsels into bowl; microwave, uncovered, on high 30-45 seconds or until melted, stirring every 15 seconds. Place small resealable bag into measuring cup. Pour chocolate into corner of bag. Twist top of bag and secure. Cut corner off of bag. Drizzle chocolate over filling. Let stand until chocolate is firm. Cut dessert into 16 rectangles. Cut in half diagonally to make 32 triangles.
Thanksgiving Leftover Ideas
Turkey Pot Pies
Puff Pastry-cut in rounds
Filling:
turkey, grean bean casserole, anything else you want to put in.
Fill muffin tins with puff pastry. Fill with filling and top with pastry. Bake according to puff pastry package directions. Top with gravy or cranberry sauce.
Bubble and Squeak
Leftover potatoes
Add turkey, stuffing, veggies, etc.
Form into patties. Flour each side and fry in 2 Tbsp. butter. Top with gravy.
Homemade Apple Pie
5 1/2-6 thinly sliced apples
3/4 cup sugar
2 Tbsp. flour
3/4 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. nutmeg
1 Tbsp. lemon juice
Mix and put in pie crust. Top with dutch crumble.
Dutch Crumble:
1/2 cup flour
1/2 tsp. cinnamon
1/2 cup butter
3/4 cup brown sugar
Combine and cut ingredients together. Crumble on top of apple pie. Bake at 425 degrees for 45-50 minutes or until done.
Mousse Pumpkin Dip
From: Pam Worley
1 cup pumpkin
2 small packages vanilla pudding
1 cup cold milk
1/2 t. to 1 t. pumpkin pie spice
Mix well.
Fold in 2 cups cool whip. Refrigerate a couple of hours or until set.
Pumpkin Cookies
From: Michelle Mason
1 spice cake mix
1 15 oz. can libby's pumpkin
1 cup mini hershey's chocolate chips
Mix everything together. Batter will be thick. I usually scoop with an ice cream scoop about 1 inch. Bake 350 for 13-15 minutes.
Turtle Pumpkin Pie
1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 honey maid graham pie crust
1/2 cup plus 2 Tbsp. planters pecan pieces, provided
1 cup cold milk
2 pkg. (3.4 oz) vanilla instant pudding
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) cool whip, thawed, divided
Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans. Beat milk, pudding mixes, pumpkin, and spices with whisk until blended. Stir in 1 1/2 cups cool whip. Spread into crust. Refrigerate at least 1 hour. Top with remaining cool whip, caramel topping, and pecans just before serving. Makes 10 servings.
Pumpkin Cake/Bars
From: Sherise Oldham
4 eggs
1 2/3 cup sugar
1 cup oil
15 oz. can pumpkin
Cream together above ingredients then add:
2 cups flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. salt
(Can use can of pumpkin pie mix but cook 10 minutes longer.) Bake 350 degrees for 30 minutes.
