Add your favorite holiday recipes to this thread.

please add ladies!! the holidays are comming and im going to be attempting to cook many things and i need ideas!!!

I need some ideas too!

Sweet Potato Souffle

*3 cups mashed sweet potatoes (prebaked)
*1/2 tsp. salt
*1/3 stick margarine
*1 tsp. vanilla
*1 cup sugar
*1/2 cup milk
*2 slightly beaten eggs

Topping:
*1/3 stick melted margarine
*1 cup brown sugar
*1/3 cup flour
*1 cup chopped nuts (I use pecans)

Mix all ingredients together for filling. Pour into greased baking dish. Cover with topping mixture. Bake at 350 for 30 minutes!

Earthquake Cake
*2 cups chopped pecans
*2 cups coconut
*1 box German Chocolate cake mix
*Eggs (use what the cake mix calls for)
*8 oz. cream cheese
*1 stick butter
*1 lb 10x sugar

Spray 9x13 pan with Pam. Layer pecans in bottom of pan. Layer coconut over pecans. Mix cake mix as directed on box. Pour cake mix on top of coconut. Melt 1 stick of butter and 8 oz. cream cheese in pot. Take off stove and add sugar. Pour on top of batter. Bake at 350 degrees for 45 minutes.

Chocolate chip pound cake
*1 box Yellow Cake mix
*1 small package Instant Chocolate pudding
*1 cup sour cream
*1/2 cup oil
*1 teaspoon vanilla
*4 eggs
*1 cup milk chocolate chips

Mix all together and pour into a bundt pan. Bake at 325 degrees for 45 minutes.

***This is so easy and is really good; my DH loves it because it's not real sweet (he's not a big sweet eater).

What kind of oil?

I always wondered if you could use olive oil for these type things, or just use reg. veggie oil?

Can you tell I don't bake often? LOL

These sound delicious and I happen to have a pecan tree!

Here is one of two recipes we have at every family gathering for the holidays...there'd be some mad people if either was missing...

Spinach Madeline

1 (48 oz.) box frozen chopped spinach
1/2 c. butter
1/4 c. flour
1/4 c. chopped onion
1 c. vegetable liqueur
1 tsp. black pepper
1 tsp. salt
1 1/2 tsp. celery salt
1 1/2 tsp. garlic salt
2 rolls jalapeno cheese
2 3/4 tsp. Worcestershire
Red pepper to taste

Cook spinach according to directions on package. Drain and save liqueur. Melt butter in saucepan over low heat. Add flour, stirring until blended and smooth, but not brown. Add liquid slowly, stirring constantly to avoid lumps. Cook until smooth and thick; continue stirring. Add seasonings and cheese which has been cut into small pieces. Stir until melted. Combine with cooked spinach. This may be served immediately or put into a casserole and topped with bread crumbs. Flavor improves if sets overnight.


**Processed jalapeno cheese rolls are hard to find now so we usually use any processed cheese with peppers in it from the cheese section...not velveeta. And the last part of the instructions is soooo true...its better if you make it the night before. I usually make it ahead, let it cool, sprinkle the bread crumbs on, toss on a few pats of butter and the put it in the fridge. I just warm it up in the oven the next day.

OMG...I want some right now!

The other family recipe is for carrot soufle...ironically I hate carrots and spinach and I LOVE both of these dishes!

Cherries in the Snow

1 loaf of angel food cake
1 box of cream cheese
1 box of powdered sugar
2 cans of cherries
1 cool whip


mix the cream cheese and powdered sugar (it calls for a box but they don't sell boxes anymore - I use about half a bag - just mix it till it looks like frosting)
crumble half of the angel food cake in the bottom of a trifle bowl (or any decorative clear bowl - you want to be able to see the layers), then layer half of the cream cheese mixture, then half of the cool whip and one can of cherries. Repeat the layers ending with cherries on top. Chill in the fridge for at least one hour.

This is so easy and very pretty. I make this one for wedding showers and baby showers too. I goes great with a sherbert punch.

Sherbert punch
half gallon of sherbert ice cream (any flavor - my fav if you can find it is cherry limeade.)
2-4 liters of ginger ale, sprite or 7up.

Just break the ice cream into chunks and add liquid. You decide if you want more liquid or more ice cream.

ohhhhh i'm so doing the snow one i wanna wait until we have snow on the ground again though!

re: Cherries on the snow
Looking forward to eating this on Thanksgiving!

Thanks for posting the recipe!

quote:

Originally posted by *Lorna*:
What kind of oil?

I always wondered if you could use olive oil for these type things, or just use reg. veggie oil?

Can you tell I don't bake often? LOL

These sound delicious and I happen to have a pecan tree!

I usually use canola or vegetable oil; you usually don't use the olive oil for baking..

quote:

Originally posted by telli01:


I usually use canola or vegetable oil; you usually don't use the olive oil for baking..

I will have to look and see which is healthier. Thanks for letting me know!

Canola is what we use because it's supposed to be better for your heart.

Pumpkin Gingerbread Trifle
By Paula Deen

I tried this recipe a few years ago and it was a big hit and very easy to make.

* 2 (14-ounce) packages gingerbread mix
* 1 (5.1-ounce) box cook-and-serve vanilla pudding mix
* 1 (30-ounce) can pumpkin pie filling
* 1/2 cup packed brown sugar
* 1/3 teaspoon ground cardamom or cinnamon
* 1 (12-ounce) container frozen whipped topping
* 1/2 cup gingersnaps, optional

Directions

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.


Pumpkin Gingerbread trifle

Lisa I was looking for something else to bring tomorrow besides a pie, I'm going to make the Pumpkin Gingerbread Trifle, thanks for sharing!

Baked French Swirl Toast

INGREDIENTS
1 (16 ounce) Pepperidge Farm® Cinnamon Swirl Bread , cut into cubes
3/4 cup dried cranberries or raisins
6 eggs
3 cups half-and-half or milk
2 teaspoons vanilla extract
Cinnamon sugar or confectioners' sugar
Whipped butter
Pure maple syrup


DIRECTIONS
Place the bread cubes and cranberries in a greased 3-quart shallow baking dish. Beat the eggs, half-and-half and vanilla in a medium bowl with a fork or whisk. Pour over the bread cubes. Cover the dish and refrigerate for 1 hour or overnight.

Uncover the dish. Bake at 350 degrees F for 45 minutes or until golden brown and set in the center. Sprinkle with the cinnamon-sugar. Serve with the butter and syrup.