Time for holiday recipes

Val.inddTURTLE PUMPKIN PIE

  • 1/4 c. plus 2 Tbsp. caramel ice cream topping, divided
  • 1 graham pie crust
  • 1/2 c. plus 2 Tbsp. pecan pieces, divided
  • 1 c. cold milk
  • 1 c. canned pumpkin
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1 (3.4 oz.) pkgs.vanilla instant pudding
  • 1 (8 oz.) tub whipped topping, 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 cup whipped topping. Spread into crust. Refrigerate at least one hour. Top with remaining whipped topping, caramel topping and pecans just before serving. Makes 10 servings.

CRANBERRY-GINGER RELISH

  • 1 (12 oz.) bag fresh or frozen cranberries
  • 1 c. sugar
  • 1 Tbsp. grated fresh ginger
  • 2 Tbsp. water
  • 2 Tbsp. sherry vinegar or red-wine vinegar

In large saucepan bring cranberries, sugar, ginger and water to a boil. Reduce heat to medium-low; simmer until most of the berries have popped, 10-15 minutes. Stir in vinegar. Remove relish from heat. Let cool to room temperature and serve (or refrigerate up to three days).

DELUXE CORNBREAD STUFFING

  • 6 c. crumbled cornbread
  • 1 c. chopped pecans
  • 2 c. white bread cubes, toasted
  • 1/2 tsp. pepper
  • 1/4 c. minced fresh parsley
  • 1 tsp. dried thyme
  • 1/2 tsp. rubbed sage
  • 1/4 tsp. salt (to taste)
  • 1 lb. bulk pork sausage
  • 1 c. diced celery
  • 2 large tart apples, diced
  • 2 Tbsp. butter or marg.
  • 1 medium onion, finely chopped
  • 1 3/4 – 2 1/4 c. chicken broth

In large bowl, combine bread, pecans and seasonings; set aside. In large skillet cook and crumble sausage until browned; remove with slotted spoon to drain on paper towels. Add butter to drippings; saute apples, celery and onion until tender. Add to bread mixture. Stir in sausage and enough broth to moisten. Spoon into greased 3-quart baking dish; cover and bake at 350° for 45 minutes. Uncover and bake for 10 minutes. Makes 10-12 servings (about 11 cups).

CARAMEL BARS

  • 32 light caramels
  • 5 Tbsp. light cream
  • 1 c. flour
  • 3/4 c. brown sugar
  • 1 c. quick-cooking oatmeal
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 3/4 c. melted butter
  • 1 c. semisweet chocolate chips
  • 1/2 c. chopped pecans

Melt caramels and cream in double boiler. Cool slightly. Combine flour, brown sugar, oatmeal, soda and salt. Add butter and stir until butter is absorbed and dough is crumbly. Press half of mixture into ungreased 9-inch square baking pan. Bake at 350° for 10 minutes. Sprinkle with chips and nuts. Cover with melted caramel mixture. Sprinkle remaining crumb mixture on top. Bake 15-20 minutes or until golden brown. Cool completely before cutting into squares.

DOUBLE-STUFFED CARROT SWEET POTATOES

  • 4 large sweet potatoes
  • 1 c. carrots, diced
  • 1/2 c. orange juice
  • 1/2 tsp. nutmeg
  • 2 Tbsp. brown sugar
  • 1 c. pecans, chopped
  • 1/2 c. Hidden Valley Original Ranch dressing

Halve potatoes lenthwise and place, cut side down, on baking sheet sprayed with cooking spray. Bake 35-45 minutes in preheated 375° oven until soft; let cool. Pour juice into saucepan over medium heat. Add carrots; simmer 15 minutes over low heat until carrots are softened. Remove carrots and place in food processor bowl. With spoon, scoop out softened sweet potatoes, carefully, to leave skin halves intact to re-stuff. Add sweet potato meat to food processor bowl with nutmeg, brown sugar and dressing. Process until smooth. Re-stuff potato skins with potato/carrot puree and bake for another 25 minutes. Garnish with pecans and serve. Serves four.

PUMPKIN BREAD/CREAM CHEESE ICING

  • 1 tsp. nutmeg
  • 1/2 tsp. ginger
  • 2 tsp. cinnamon
  • 1 1/2 tsp. salt
  • 3 1/2 c. self-rising flour
  • 3 c. sugar
  • 2 tsp. soda
  • 2/3 c. cooking oil
  • 4 eggs
  • 2 c. pumpkin
  • 1 c. chocolate chips or 1 c. nuts, optional

Mix all ingredients thoroughly. Bake at 350° in greased and floured loaf pan for 1 1/2 hours or until toothpick inserted comes out clean.

Glaze:

  • 1/2 c. confectioners’ sugar
  • 1/8 tsp. cinnamon
  • Milk

Combine sugar and cinnamon; add enough milk to thin and pour over bread while hot; or Icing:

  • 8 oz. pkg. cream cheese
  • 1 tsp. vanilla
  • 1/2 c. confectioners’ sugar

Mix together and place on bread.

TAFFY APPLE DIP

  • 1 stick butter or margarine
  • 3/4 c. brown sugar
  • 1/2 c. light corn syrup
  • 1 can condensed milk
  • Chopped peanuts to dip apples in after carmel), optional

Apple wedges (tart apples are best). Boil one – two minutes the butter, sugar and syrup. Add milk; mix well. Dip apples. Add peanuts if desired. Serve in crockpot to keep warm. Double or triple and keep in jars in refrigerator. Good on ice cream.

MORNING RICE

  • 2 c. cooked rice
  • 1/2 c. milk
  • 2 tsp. honey
  • 1 sweet apple, chopped
  • 1 tsp. cinnamon
  • 2 Tbsp. raisins

Mix ingredients together in bowl. Jam or jelly could be used in place of honey and any fruit in place of the apple. Can be heated.

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