2008 holiday keepers...join in...what was good or less than desirable

I tried these recipes for my breakfast brunch. I liked the scrambled egg dish, but the Paula Deen quiche was a bust....family did not like.

Scrambled Egg Casserole

There's nothing nicer than a delicious egg dish you can prepare the night before so you're not "scrambling" when guests arrive. With satisfying ingredients like ham and a creamy cheese sauce, this dish is really special. -Mary Anne McWhirter, Pearland, Texas

Ingredients:

• 1/2 cup butter, divided
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups milk
• 1 cup (4 ounces) shredded process American cheese
• 1 cup cubed fully cooked ham
• 1/4 cup sliced green onions
• 12 eggs, beaten
• 1 jar (4 ounces) sliced mushrooms, drained
• 1-1/2 cups soft bread crumbs
• Additional sliced green onions, optional

Directions:

In a large saucepan, melt 2 tablespoons butter. Whisk in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir in cheese; set aside.
    In a large skillet, saute ham and onions in 3 tablespoons butter until onions are tender. Add eggs; cook and stir until eggs are almost set. Stir in mushrooms and cheese sauce. Transfer to a greased 11-in. x 7-in. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Cover and refrigerate for 2-3 hours or overnight.
    Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 25-30 minutes or until top is golden brown. Sprinkle with additional green onions if desired. Yield: 6-8 servings.

 

Spinach Bacon Quiche
Recipe courtesy Paula Deen

6 large eggs, beaten
1 1/2 cups heavy cream
Salt and pepper
2 cups chopped fresh baby spinach, packed
1 pound bacon, cooked and crumbled
1 1/2 cups shredded Swiss cheese
1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate

Preheat the oven to 375 degrees F.
Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges

(I omitted the spinach because of my family, but we still did not like the taste)
 

I have several good biscotti recipes that I have made over the years, but this one is awesome! I tried it last year when my boss's wife included it in a cookie box and was able to get the recipe from her after Christmas. I cut the recipe in half, since I am the only one in my house that enjoys biscotti. I can't say enough good things about it.

arabella

Biscotti

1 pound butter, softened

4 c. sugar

8 eggs

1 tbsp. baking powder

2 tsp. vanilla

4 tbsp. anise seed

6 oz. almonds, chopped

8 c. flour

6 oz. dried cranberries

1 c. shelled pistachios

Preheat the oven to 350. Mix the butter, sugar, eggs, baking powder, vanilla, anise seed and almonds until well blended. Stir in the flour gradually. When the mixture is smooth, stir in the cranberries and pistachios. This dough will be sticky but not difficult to handle. Divide into four equal parts. Shape each section into a loaf about 15 inches long and 4 inches wide.

Bake the loaves for about 40-45 minutes on a baking sheet with sides. (If the dough begins to spread and become too flat during baking, reshape it with a spatula.) Remove the loaves and cool. When cool, cut each loaf into 1 inch slices. Place the slices on the baking sheet and bake for 10-15 minutes, or until golden.

anyone else?

Hi, got this one from toh and tried it and it was very good.  I dipped some in white chocolate and some I left plain, I liked it both ways.  Ann 

Dipped Gingersnaps

Taste of Home - try a FREE ISSUE today!

I get a great deal of satisfaction making and giving time-tested Yuletide treats like these soft, chewy cookies. Dipping them in white chocolate makes great gingersnaps even more special. —Laura Kimball, West Jordan, Utah

Ingredients:

• 2 cups sugar
• 1-1/2 cups vegetable oil
• 2 eggs
• 1/2 cup molasses
• 4 cups all-purpose flour
• 4 teaspoons baking soda
• 3 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• Additional sugar
• 2 packages (10 to 12 ounces each) vanilla or white chips
• 1/4 cup shortening

Directions:

In a large mixing bowl, combine sugar and oil. Beat in eggs. Stir in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; gradually add to creamed mixture and mix well.
    Shape into 3/4-in. balls and roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until cookie springs back when touched lightly. Remove to wire racks to cool.
    In a small saucepan, melt chips with shortening over low heat, stirring until smooth. Dip the cookies halfway into the melted chips; shake off excess. Place on waxed paper-lined baking sheets until set. Yield: about 14-1/2 dozen.

I made this for my  friends and the people at the post office and each person got back to me and wants more!  It is VERY good.

Caramel Apple Jam

6 cups diced peeled apples (1/8-inch cubes)

1/2 cup water

1/2 teaspoon butter

1 package (1-3/4 ounces) powdered fruit pectin

3 cups sugar

2 cups packed brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg
In a large kettle, combine the apples, water and butter. Cook and stir over low heat until apples are soft. Stir in pectin and bring to a rolling boil, stirring constantly. Add the sugars, cinnamon and nutmeg and return to a rolling boil. Boil for 1 minute, stirring constantly.
Remove from the heat and skim off any foam. Ladle hot jam into hot sterilized jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath. Yield: 7 half-pints.

Linda

Hi Dianne! Here is a new recipe that I made for our family's annual christmas party. Everyone enjoyed them. I liked the flavor and the simplicity of the recipe. I liked the festive colors of the green peppers and maraschino cherries. I added this to my favorite holiday recipes.

Sweet-Sour Sausage Bites

Taste of Home

"As a pastor's wife, I frequently entertain church groups in my home, so I'm always looking for new recipes," says Maretta Bullock of McNeil, Arkansas. "These quick and easy appetizers are not only delicious, they're colorful, too. I've made them many times."

Ingredients:

• 1/2 pound smoked sausage, cut into 1/2-inch slices
• 1 can (20 ounces) pineapple chunks
• 4 teaspoons cornstarch
• 1/2 teaspoon salt
• 1/2 cup maple syrup
• 1/3 cup water
• 1/3 cup white vinegar
• 1 large green pepper, cut into 3/4-inch pieces
• 1/2 cup maraschino cherries

Directions:

In a large skillet, saute the sausage for 3-5 minutes or until lightly browned. Drain on paper towels; set aside. Drain pineapple, reserving juice; set the pineapple aside.
    In a large skillet, combine the cornstarch, salt and reserved pineapple juice until smooth. Stir in the syrup, water and vinegar. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Add the sausage, green pepper, cherries and pineapple. Simmer, uncovered, for 5 minutes or until peppers are crisp-tender. Transfer to a shallow serving dish. Serve with toothpicks. Yield: 4 cups.

And another new recipe I made for Christmas this year. These are wonderful, everyone loved them! The ingredients for this recipe are available all year long. So you can try them any time. I do recommend that you chill the coconut mixture well, before wrapping it around the cherries so its not so sticky. And chill wrapped cherries again before dipping in chocolate, to help chocolate set faster. Added to my favorite recipes. These are divine!!!

Coconut Chocolate Covered Cherries 

Country Woman Christmas
 

A friend gave me this recipe because she knew how much I like chocolate-covered cherries. Coconut and nuts make this version absolutely divine.

Ingredients:

• 1/2 cup butter, softened
• 3-3/4 cups confectioners' sugar
• 1/2 cup sweetened condensed milk
• 1 teaspoon vanilla extract
• 2 cups flaked coconut
• 2 cups finely chopped walnuts
• 2 jars (16 ounces each) maraschino cherries with stems, well drained and patted dry
• 2 packages (11-1/2 ounces each) milk chocolate chips
• 1 tablespoon shortening

Directions:

In a large bowl, beat butter and confectioners’ sugar until smooth. Beat in milk and vanilla until well blended and mixture looks like softened butter. Fold in the coconut and walnuts.
    With moist hands, shape 2 teaspoonfuls of coconut mixture around each cherry, forming a ball. Place on a waxed paper-lined baking sheet. Cover and refrigerate for 1 hour or until chilled.
    In a microwave, melt chocolate chips and shortening; stir until smooth. Dip coated cherries into chocolate. Place on waxed paper; let stand until set. Store in an airtight container at room temperature for up to 1 month. Yield: about 5 dozen

Here is a recipe that my sister made for our family's Christmas party. It taste great, is refreshing and very pretty!

Christmas Glow Punch

Taste of Home's Holiday & Celebrations Cookbook

With a pretty crimson color, this sweet tropical beverage is perfect for the holidays. Have the punch base chilling in the refrigerator, then add the ginger ale and sherbet just before serving.

Ingredients:

• 4-1/2 cups tropical punch
• 1 cup cranberry juice
• 1 can (6 ounces) pineapple juice
• 1/3 cup lemon juice
• 2 to 3 cups chilled ginger ale
• 1 pint raspberry sherbet

Directions:

In a 2-qt. container, combine the punch and juices. Cover and refrigerate until chilled. Just before serving, transfer to a small punch bowl. Stir in ginger ale; top with scoops of sherbet. Yield: About 2 quarts.

   This was another first for me this year. Really good and I wll add it to my list of Christmas cookies for the future. I would advise baking on parchment paper to keep the edges from browning too much.

arabella

  Cranberry Chip Cookies

Ingredients:

• 1 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2-1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1-1/2 cups semisweet chocolate chips
• 1-1/2 cups dried cranberries
• 3/4 cup chopped pecans
• 1/2 cup English toffee bits or almond brickle chips, optional

Directions:

In a large mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in chocolate chips, cranberries, pecans and toffee bits if desired (dough will be stiff).
    Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly. Bake at 350° for 11-14 minutes or until set and edges are lightly browned. Cool for 2 minutes before removing to wire racks. Yield: about 6 dozen.

Hi 1002, Lagar and Arabella! Thank you so much for sharing your 2008 holiday keeper recipes, the biscotti and caramel apple jam sounds delicious, so do the dipped gingersnaps and cranberry chip cookies!

twooftwo--I bet the Sweet/Sour Sausage Bites would be good as a main dish over rice.   Thanks!

carole

Hi Carole! I agree with you, thats a great idea! Thank you!!

Happy 2009 Dianne! What do you think of the recipes so far? Maybe others will include at least one 2008 holiday keeper recipe. Thank you for starting this for everyone to enjoy! 

Dana ~ I'm excited to try this recipe (the coconut cherries)!  Thanks for posting it!