Share your holiday recipes here
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TIRAMISU
Makes about 12 servings (approx 9x 13 baking dish)
Ingredients
1 Box of Lady Fingers (I use Stella Dora Breakfast Treats – they’re hardier and more firm)
6 eggs – separated yolks in one bowl and whites in another
½ pint of heavy cream or 1 pound of marscapone cheese (I use plain – two 8 oz tubs – I also leave them out of the frig for a little bit of time so it softens some)
¼ cup sugar
1 tsp of vanilla
1 cup of warm, strong coffee (sometimes I use decaf
¼ cup of Coffee Liquor (Kahlua) - If serving kids you may want to eliminate
Coco or chocolate flakes for sprinkling on top
Directions
1) Arrange lady fingers (breakfast treats) in a rectangular baking dish approx 9 x 13) then mix the warm coffee and coffee liquor together and pour over the top
2) While beating the egg yolks with an electric beater gradually add sugar; beat eggs until very stiff and eggs are pale in color (between 6-10 minutes)
3) Beat heavy cream until very stiff (if you are using marscapone, do not beat); fold cream (or marscapone) into the egg yolks and mix gently
4) In a separate bowl beat the egg whites with an electric beater or wire whisk until very stiff and gently fold into the yolks/cream mixture and mix gently
5) Cover the lady fingers (breakfast treats) with the cream mixture and cover with foil or wrap and refrigerate for at least 1 hour before serving
6) When ready to serve sprinkle with coco powder or chocolate flakes
This recipe can be frozen; allow 8 hours to defrost in the refrigerator before serving.
ironeagle2006
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A pair of old family Favorites here
First off we have our Baked Ham and Swiss cheese Sandwiches
you will need 1 lb tub margarine like I can't believe its butter
2 TBS of Poppy Seeds
1/4 Cup of Dried Chopped Onion
1/4-1/3 cup of Hot Stone Ground Mustard I use one with Horseradish in it
24 Hamburger Buns
3 LBS sliced ham
24 slices of Swiss Cheese
Aluminum Foil
Mix the first 4 items together to form a dressing almost then spread a thin layer of it over the top and bottom of each hamburger bun
if your ham is 16 slices to the pound put 2 slices of ham and 1 slice of cheese in this pattern ham cheese ham on the buns then wrap each bun in foil
bake at 350 for about 20 mins and Enjoy.
The second of the pair
My dessert cake or as my wife calls it the Better than Nookie Cake
1 Double Chocolate Cake made according to package directions
1 can of Sweetened Condensed Milk
1 Jar of Caramel Ice Cream topping
1 tub of Cool Whip
1 package of Heath Bits
Bake the cake in a 9x13 pan cool slightly for maybe 15 mins then take a pot or serving fork and punch that sucker full of Holes while working out your aggression on the cake mix the SCM and Caramel in a bowl and heat for 90 seconds in your microwave stirring every 30 seconds. Pour that over the cake while Hot. Then let everything cool off. Then cover with cool whip and sprinkle the heath bits on top.
This cake is NOT for diabetics.
First off we have our Baked Ham and Swiss cheese Sandwiches
you will need 1 lb tub margarine like I can't believe its butter
2 TBS of Poppy Seeds
1/4 Cup of Dried Chopped Onion
1/4-1/3 cup of Hot Stone Ground Mustard I use one with Horseradish in it
24 Hamburger Buns
3 LBS sliced ham
24 slices of Swiss Cheese
Aluminum Foil
Mix the first 4 items together to form a dressing almost then spread a thin layer of it over the top and bottom of each hamburger bun
if your ham is 16 slices to the pound put 2 slices of ham and 1 slice of cheese in this pattern ham cheese ham on the buns then wrap each bun in foil
bake at 350 for about 20 mins and Enjoy.
The second of the pair
My dessert cake or as my wife calls it the Better than Nookie Cake
1 Double Chocolate Cake made according to package directions
1 can of Sweetened Condensed Milk
1 Jar of Caramel Ice Cream topping
1 tub of Cool Whip
1 package of Heath Bits
Bake the cake in a 9x13 pan cool slightly for maybe 15 mins then take a pot or serving fork and punch that sucker full of Holes while working out your aggression on the cake mix the SCM and Caramel in a bowl and heat for 90 seconds in your microwave stirring every 30 seconds. Pour that over the cake while Hot. Then let everything cool off. Then cover with cool whip and sprinkle the heath bits on top.
This cake is NOT for diabetics.
OP
OP
Not really a holiday recipe, but a good winter recipe
Chicken and biscuits
2.5lbs chicken tenderloin (boneless skinless breast is ok but takes longer to cook.)
1 family size (22oz) or 2 regular cans of cream of chicken
1 bag of frozen grands buttermilk biscuits (12 count)
Preheat oven to 375°
Place chicken in a cake pan
Season chicken to taste (I use Tonys creole seasoning, salt and pepper)
Spread cream of chicken over the chicken.
Bake chicken for 1 hour
Place frozen biscuits on top of the chicken in the cake pan and bake for another 20 minutes. For more flaky biscuits bake longer to personal preference.
This is seriously the easiest thing to make and everyone will love it.
Chicken and biscuits
2.5lbs chicken tenderloin (boneless skinless breast is ok but takes longer to cook.)
1 family size (22oz) or 2 regular cans of cream of chicken
1 bag of frozen grands buttermilk biscuits (12 count)
Preheat oven to 375°
Place chicken in a cake pan
Season chicken to taste (I use Tonys creole seasoning, salt and pepper)
Spread cream of chicken over the chicken.
Bake chicken for 1 hour
Place frozen biscuits on top of the chicken in the cake pan and bake for another 20 minutes. For more flaky biscuits bake longer to personal preference.
This is seriously the easiest thing to make and everyone will love it.
Sabellafella
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STRUFFOLI!!!!! Theres many ways to make it online but this is the most common
Ingredients:
6 eggs (regular size)
2 Tablespoons sugar
1½ teaspoons canola oil
3 cups all-purpose flour
¼ teaspoon salt
½ teaspoon baking powder
½ teaspoon fresh lemon zest
½ teaspoon fresh orange zest
flour, for dusting
1 quart canola oil (for frying)
1 (1 lb) jar honey (clover or orange blossom)
1 teaspoon freshly grated orange rind
4 oz. slivered almonds, toasted
Tiny round, colored sprinkles for decorating
Chocolate chips or mini chocolate Chips
PREPARATION:1. Place flour, salt, and baking powder in a large mixing bowl and make a well in the center.In separate bowl, beat eggs, sugar, lemon and orange zest, and 1½ teaspoons oil until foamy.Add egg mixture to well in center of flour. Using hands, mix and knead the mixture well, forming a dough. Knead until smooth. (A mixer with a dough hook may be used for mixing/kneading the dough.)Form dough into ball and allow to rest for 10 minutes.Place dough on a lightly floured surface, and divide dough into 8-10 smaller balls.On a lightly floured surface, roll each ball into a “rope” about ½” wide and 10 inches long.Using a sharp knife, cut each rope into 1/3 inch pieces and hand roll into balls the size of marbles.Dust cut pieces with a bit of flour.Shake off excess flour and drop the balls into the oil a few at a time. DO NOT CROWD the frying pan.Cook until lightly golden, turning them constantly with a wooden spoon.Remove each batch of balls with a slotted spoon or wire mesh and place on heavy brown paper or paper towels to drain.Continue frying until all balls have been fried.Place drained, fried balls into a large mixing bowl or roasting pan, separating each new layer with a cooked balls with more paper towels.Pour the honey into a large frying pan, and heat until bubbly; remove from heat.Honey may be thinned with 2-3 Tablespoons of water to make a less sticky/sweet coating, if desired.Stir in grated orange peel and pour honey mixture over the fried dough balls.With a wooden spoon, gently stir and toss the balls until all are evenly coated with honey.Allow to cool completely then stir in chocolate chips, toasted almond slivers, and colored sprinkles to decorate.Optional: Before adding sprinkles, use hands to place honey coated balls and chocolate chips on to a large plate, mounding them into a cone/pyramid shape. Sprinkle with colored sprinkles.
NOTE: If struffoli are too sticky to handle while shaping, slightly wet hands with cold water to help keep them from sticking to your hands while shaping.
Struffoli will stay fresh if they are stored tightly covered in a cool, dry place.
Ingredients:
6 eggs (regular size)
2 Tablespoons sugar
1½ teaspoons canola oil
3 cups all-purpose flour
¼ teaspoon salt
½ teaspoon baking powder
½ teaspoon fresh lemon zest
½ teaspoon fresh orange zest
flour, for dusting
1 quart canola oil (for frying)
1 (1 lb) jar honey (clover or orange blossom)
1 teaspoon freshly grated orange rind
4 oz. slivered almonds, toasted
Tiny round, colored sprinkles for decorating
Chocolate chips or mini chocolate Chips
PREPARATION:1. Place flour, salt, and baking powder in a large mixing bowl and make a well in the center.In separate bowl, beat eggs, sugar, lemon and orange zest, and 1½ teaspoons oil until foamy.Add egg mixture to well in center of flour. Using hands, mix and knead the mixture well, forming a dough. Knead until smooth. (A mixer with a dough hook may be used for mixing/kneading the dough.)Form dough into ball and allow to rest for 10 minutes.Place dough on a lightly floured surface, and divide dough into 8-10 smaller balls.On a lightly floured surface, roll each ball into a “rope” about ½” wide and 10 inches long.Using a sharp knife, cut each rope into 1/3 inch pieces and hand roll into balls the size of marbles.Dust cut pieces with a bit of flour.Shake off excess flour and drop the balls into the oil a few at a time. DO NOT CROWD the frying pan.Cook until lightly golden, turning them constantly with a wooden spoon.Remove each batch of balls with a slotted spoon or wire mesh and place on heavy brown paper or paper towels to drain.Continue frying until all balls have been fried.Place drained, fried balls into a large mixing bowl or roasting pan, separating each new layer with a cooked balls with more paper towels.Pour the honey into a large frying pan, and heat until bubbly; remove from heat.Honey may be thinned with 2-3 Tablespoons of water to make a less sticky/sweet coating, if desired.Stir in grated orange peel and pour honey mixture over the fried dough balls.With a wooden spoon, gently stir and toss the balls until all are evenly coated with honey.Allow to cool completely then stir in chocolate chips, toasted almond slivers, and colored sprinkles to decorate.Optional: Before adding sprinkles, use hands to place honey coated balls and chocolate chips on to a large plate, mounding them into a cone/pyramid shape. Sprinkle with colored sprinkles.
NOTE: If struffoli are too sticky to handle while shaping, slightly wet hands with cold water to help keep them from sticking to your hands while shaping.
Struffoli will stay fresh if they are stored tightly covered in a cool, dry place.
jasonandsarah
Sticks, sticks and more STICKS
Wish I was part of your friends and family! [emoji3]
jasonandsarah
Sticks, sticks and more STICKS
GREATEST FUDGE EVER [emoji3]
1 1/2 cups sugar
3.5oz evaporated milk
2 Tbsp butter
1/4 tsp salt
1 1/2 cups of fluff
1/2 cup of semi sweet chocolate chips or powdered baking chocolate. (I've used both)
1 1/2 cups of peanut butter
1 tsp vanilla extract
Line a 8" pan with tin foil
Combine sugar, evaporated milk, butter and salt into a med saucepan. Bring to a full rolling boil and constantly stir for 4-5 mins, remove from heat. (Everyone has a different way but to check if it's ready I always have a cup of really cold water 1-2 ice cubes in it and dip a little in the cup every 30 seconds after I hit the 3 min mark. When the mixture balls up almost instantly your good to go. This can really make or break fudge.)
Add all other ingredients one at a time while mixing and pour into prepared baking dish. Refrigerate for a couple hours or until completely firm.
As long as you get the boiling part right you can play with the other ingredients to taste. Some people like more chocolate and others don't. I hate chocolate but I made chocolate fudge with raspberry fluff once and everyone loved it! You can definitely play with this recipe.
1 1/2 cups sugar
3.5oz evaporated milk
2 Tbsp butter
1/4 tsp salt
1 1/2 cups of fluff
1/2 cup of semi sweet chocolate chips or powdered baking chocolate. (I've used both)
1 1/2 cups of peanut butter
1 tsp vanilla extract
Line a 8" pan with tin foil
Combine sugar, evaporated milk, butter and salt into a med saucepan. Bring to a full rolling boil and constantly stir for 4-5 mins, remove from heat. (Everyone has a different way but to check if it's ready I always have a cup of really cold water 1-2 ice cubes in it and dip a little in the cup every 30 seconds after I hit the 3 min mark. When the mixture balls up almost instantly your good to go. This can really make or break fudge.)
Add all other ingredients one at a time while mixing and pour into prepared baking dish. Refrigerate for a couple hours or until completely firm.
As long as you get the boiling part right you can play with the other ingredients to taste. Some people like more chocolate and others don't. I hate chocolate but I made chocolate fudge with raspberry fluff once and everyone loved it! You can definitely play with this recipe.
Last edited:
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