With the holidays rapidly approaching, why not give the gift of your favorite recipe? Tell us how to make your favorite holiday dish and we’ll post it for the world to see. E-mail us.
Here's what your fellow FOX Fans are cooking up!
1 package yellow cake mix (approx. 18 oz)
1 cup of eggnog or boiled custard
1 teaspoon nutmeg
1 teaspoon rum flavoring
1 teaspoon of brandy
Combine cake mix, eggnog or boiled custard, eggs, nutmeg and flavorings. Beat at medium speed until batter is smooth and creamy, about 4 minutes. Pour batter into prepared pan. Bake at 325 degrees for 50-55 minutes or until cake tests done. Cool in pan 10-15 minutes, turn out on wire rack or serving plate to complete cooling. Sprinkle confectioners’ sugar over the top of cake using a fine-mesh sieve.
— Walter and Family (Atlanta, GA)
Spicy Butternut Squash With Bacon and Lime
1 small butternut squash
3 slices bacon
2 teaspoons fresh lime juice
1/2 teaspoon Tabasco sauce, or to taste
Peel, seed, and cut squash into 1/2 inch cubes. Steam over boiling water, covered, until tender, about 5 to 8 minutes. In a skillet, cook bacon over moderate heat until crisp, reserving 2 teaspoons bacon fat. Crumble bacon into a bowl and toss with squash, juice, Tabasco sauce, reserved bacon fat, and salt and pepper to taste. Makes two servings.
— Maggie (CA)
Don't judge it until you try it!
2 liters of your favorite non-carbonated fruit punch
2 pints vanilla ice cream, softened
2 cups Sprite, chilled
In punch bowl, combine fruit punch, Sprite and ice cream. Stir until well-blended and chill. The key is to keep it nice and cold!
— The Davis Family (NV)
Colorful Christmas Sugar Cookies
These beautiful cookies are sure to make any child or adult smile!
1 1/2 cups sifted confectioners' sugar
1 cup butter or margarine
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
food coloring (get colorful!)
Mix sugar and butter, add eggs and flavorings, and then mix well. Mix dry ingredients together, and blend into other mixture. Divide dough into several parts. Tint each a different color. Refrigerate dough for two or three hours. Take each color of dough and roll into small balls. Place an assortment of different colors next to each other, making sure no two of the same colors touch. Roll together, until about 1/8-inch thick. Cut as many cookies as possible from dough, because if you re-roll it, the colors smear together. Bake cookies at 375° F for 7-8 minutes, or until lightly golden brown. Yields four-dozen cookies and takes about two hours to make.
— Donna (Kent, OH)
Seven Layer Bean Dip
This is THE perfect appetizer for ALL group occassions.
16 oz fat-free canned refried beans
16 oz mild cheddar cheese
1 cup guacamole
1 cup salsa
1 oz of taco seasoning
1/2 cup scallion
8 oz sour cream (light or full fat)
8 oz cream cheese
sliced black olives
Combine taco seasoning mix with sour cream and set aside. Spread beans into the bottom of a 9 x 13 inch serving tray that is about 1 1/2 inches deep. Sprinkle 1 cup of shredded cheese on top of beans. Spread sour cream mixture very on top of cheese. Spread guacamole on top of sour cream. Pour salsa over guacamole and spread evenly. Sprinkle remaining shredded cheese, black olives, and green onions on top.
— Sandra (CT)
Apricot-Pineapple Salad with Fruit-Cheese Topping
This is my old stand-by recipe for family dinners or large gatherings. It adds a lighter touch to a big meal. Using the juices instead of water in the Jell-O gives it a very fresh taste. I hope you enjoy it!
1 No.2 1/2 can apricots, finely cut
1 No. 2 can crushed pineapple
2 small or 1-large package of orange Jell-O (can use cherry or lime)
1 cup boiling water
1 cup fresh orange juice (or frozen, thawed & reconstituted)
1 cup combined apricot and pineapple juices
1 cup wee marshmallows or 16 large marshmallows, cut
Chill drained fruits, reserving juices. Dissolve Jell-O in 1 cup of boiling water, stirring until well dissolved. Add 1 cup orange juice and 1 cup combined apricot and pineapple juices; chill until slightly congealed. Fold in fruits and marshmallows. Pour into 11 x 7 x 2 baking dish which has been rinsed with cold water. Chill until firm.
1/2 cup sugar
3 tablespoons flour
1 egg, slightly beaten
2 tablespoons butter or margarine
1 cup whipped cream or Cool-Whip
3/4 cup grated cheddar cheese
1 cup combined apricot and pineapple juice
Combine sugar and flour; blend in egg. Gradually stir in juice. Cook over low heat until thickened, stirring constantly to prevent scorching. Remove from heat; stir in butter. Cool. Fold in whipped cream and spread over chilled Jell-O layer. Sprinkle top with grated cheddar cheese. Chill.
This recipe serves 12.
Jell-O layer may be made a day ahead, but the topping must be made the day it is served to prevent weeping.
— Barbara (Dodge City, KS)
Hennessy Family Chestnut and Sausage Stuffing
2 bags of dried bread crumbs
1 lb. sage-flavored breakfast sausage
1/2 lb. Italian chestnuts
1/4 tsp. poultry seasoning
sprinkle of salt
sprinkle of pepper
approx 1/2 cup warm water
1/2 cup chopped celery
1/4 cup chopped or dried onion
1 large egg
Cook the sausage in a frying pan until cooked through (browned) and set aside to cool, draining if necessary.
Roast or microwave the chestnuts. First score the shell with an "x" then place in shallow pan (pie pan works well) with enough water to slightly cover bottom of chestnuts. Roast at 325 degrees until the shell curls where it was scored, about 15 minutes. Nut meat should be soft when poked with a knife or fork. Microwaving takes about 10 minutes for the same process in microwave-safe dish. Allow chestnuts to cool before removing shells. Once cool, chop or dice the nutmeat and set aside.
Combine nuts, sausage, celery, onion, seasonings in large bowl with the bread crumbs. Add the water and the egg until the mixture is moist and clumps together. You are now ready to stuff your turkey with the mixture. Do not overstuff. A meat thermometer should be used to insure proper inner cooking temperature for stuffed poultry. This makes a great stuffing with unusual contrasting flavors from the sweet chestnuts and the spicy sage sausage.
— T. (Hollywood, CA)
Green Bean Casserole
Everyone at your holiday gathering will ask you for this recipe!
2 packages frozen French-style green beans
1 can sliced water chestnuts, drained
1 can Campbell's half-fat condensed cream of mushroom soup
1 cup grated cheddar cheese
1 can French fried onion rings or 1 cup chopped almonds
Cook green beans for half of the cooking time and drain well. In a large greased casserole, layer the green beans, water chestnuts, mushroom soup and cheese. Bake for 30 minutes at 350 degrees. Sprinkle French-fried onion rings on top and bake 5 minutes longer.
Yields 8 servings
— Mary (IA)