Christmas Cookbook

Table of Contents

snackfoods.........................................pg 1-7main dishes.......................................pg 8-13sides and casseroles.......................pg 14-20Desserts.........................................pg 21-30

country cheeseballlindsay hoeflinger

Ingredients:8 oz softened cream cheese1 C finely chopped sharp cheddar1 t worcestershire sauce2 t minced green onion1 C ham, chopped small, divided

Directions:Combine cream cheese, sharp cheddar, worcestershire sauce, green onion and 1/2 C ham, form into ball. Roll the ball in the remaining chopped ham to cover. Serve with crackers. 1

CROCKPOT CHOCOLATE PEANUT CLUSTERSJANEAN BIGNELL

Directions: Put all ingredients in a crock-pot. Cover and cook on high for 1 hour. DO NOT STIR.Turn crock-pot down to low and stir every 15 minutes for 1 more hour.Drop on waxed paper by tablespoonfuls and allow to cool.

Ingredients:2 lbs white almond bark4 oz Bakers sweet chocolate1 bag chocolate chips25 oz dry roasted peanuts

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easy peanut brittlerandi bignell

Ingredients:1 C sugar1/2 C corn syrup1 C raw peanuts1 t butter1 t baking soda

Directions:Place sugar and corn syrup in a deep dish Silpat or flexible, microwaveable bread or cake pan. Microwave 1 minute. Add raw peanuts to clear mixture. Microwave 3 minutes on high, stir. Microwave 2 min-utes, stir. Again, microwave 2 minutes, stir. Microwave 1 minute, stir (mixture is light auburn...if it is not turning auburn, stir and continue cooking). Add butter and baking soda. Stir well. Pour onto flexible cookie sheet or parchment paper. Allow to cool before breaking into pieces.

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Muddy BuddiesLindsay Hoeflinger

Ingredients:1 t vanilla1 1/2 C powdered sugar1/2 C peanut butter1 C chocolate chips1/4 C margarine9 C Chex cereal

Directions:Place sugar and corn syrup in a deep dish Silpat or flexible, microwaveable bread or cake pan. Microwave 1 minute. Add raw peanuts to clear mixture. Microwave 3 minutes on high, stir. Microwave 2 min-utes, stir. Again, microwave 2 minutes, stir. Microwave 1 minute, stir (mixture is light auburn...if it is not turning auburn, stir and continue cooking). Add butter and baking soda. Stir well. Pour onto flexible cookie sheet or parchment paper. Allow to cool before breaking into pieces.4

party pinwheelscora lane

Ingredients:2 packages (8 oz. size) cream cheese, softened1 package (.4 oz) ranch salad dressing mix1/2 C minced sweet red pepper1/2 C minced celery1/4 C sliced green onions1/4 C sliced stuffed olives3 or 4 flour tortillas (10 inch)

Directions:In a mixing bowl beat cream cheese and dressing mix until smooth. Add red pepper, celery, onions, and olives. Mix well. Spread 3/4 cup of mixture onto each tortilla. Roll up tightly. Wrap in plastic wrap. Refrigerate for at least 2 hours. Slice into 1/2 inch pieces. 5

Peanut butter cornflakesviolet ritter

Ingredients:2 C sugar2 C white corn syrup2 C peanut butter1/2 C butter4 qt. of corn flakes

Directions:Bring sugar and corn syrup to boil, take off heat. Add butter and peanut butter, stir until melted. Stir in corn flakes. Press in buttered 11" x 17" jelly pan or 11" x 13" for thicker pieces.Note: You can divide this recipe for a smaller batch. 6

popcorn delightjeannie nichols

Ingredients:14 C popcorn3 C rice crispies (colored if you can find them)3 C mixed nuts1 lb white chocolate3 Tbsp peanut butter1 C M&M's

Directions:Put popcorn, rice crispies and nuts into a very large bowl. In separate bowl, melt the white chocolate and peanut butter in the microwave. Pour over the popcorn, crispies and nuts and mix well till all is coated. Add M&M's and stir carefully so as not to break up the M&M's. Spread out on wax paper. Store in air tight container.Notes: My sister gave this recipe to me and it is a favorite. It makes a fairly large amount for parties or to give away. 7

Baked creamy chicken tacquitoslindsay hoeflinger Ingredients:

1/3 C (3 oz) cream cheese 1/4 C salsa1 Tbsp fresh lime juice1/2 t cumin1 t chili powder1/2 t onion powder1/4 t garlic powder3 Tbsp chopped cilantro2 Tbsp sliced green onions2 C shredded cooked chicken 1 C grated taco cheesesmall flour tortillaskosher saltcooking spray or olive oil

For the filling:Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.For the taquitos:Heat oven to 425. Coat baking sheet with cooking spray. When using flour tortillas straight from the fridge, it helps to warm them in the microwave so they're easier to roll. Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1 inch from the edges. Roll up tortillas and place seam down on a baking sheet. Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Remove from oven and let cool slightly before serving. Dip in sour cream or taco sauce! (My kids like it better without cilantro and onions. Also excellent for reheating!) 8

Baked spaghettirob & holly morris

Ingredients:1 C chopped onion1 C chopped green pepper1 Tbsp butter or margarine1 C (28 oz.) tomatoes (with liquid)1 C (4 oz.) mushroom stems and pieces2 t dried oregano1 lb ground beef (browned and drained)2 C 8 oz. shredded cheddar cheese1 can condensed cream of mushroom soup1/4 C water1/4 C parmesan cheeseBag cooked spaghetti

Directions:In a large skillet saute onion, green pepper, and butter until tender.Add tomatoes, mushrooms, and oregano. Add browned, drained ground beef. Simmer uncovered 10 minutes. Place 1/2 of spaghetti in a greased casserole dish. Top with 1/2 of veggie mix. Sprinkle with 1 cup of cheddar cheese. Repeat layers.Mix the soup and water until smooth and pour over casserole. Sprinkle with parmesan cheese.Bake uncovered at 350 degrees for 30-35 minutes or until heated through.Yield 12 servings. 9

chicken saladJared bignellIngredients:2 1/2 C diced cooked chicken (or substitute canned chicken or leftover turkey, chopped)1 C finely chopped celery1 C seedless grapes, halved1 C walnuts or pecans (optional)1 small diced onion1/2 t salt1 t worcestershire sauce (must be pronounced correctly!!)1/2 C Miracle Whip

Directions:Combine all ingredients and chill (you can chill too).Serve on sandwiches, croissants, or crackers as appetizers.

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christmas morning casserolerenee mundy Ingredients:

1 or 2(8ounce) packages of crescent rolls1 lb sausage6 eggs2 C milkSalt and pepper to taste1 (24ounce) pkg frozen hash brown potatoes1 C grated cheese

Directions:Spray 9x13-inch baking pan, and place crescent rolls along the bottom. Brown and drain sausage. Beat eggs, milk, salt and pepper together. Layer sausage, egg mix-ture, potatoes, and top with cheese. Refrigerate over-night. Bake at 350 degrees for 45 minutes. Serves 6

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easy white chicken chilirandi bignell

Ingredients:1 can corn (drained)1- 48 oz. jar great northern beans (drained)1 jar picante salsa2 cans (12.5 oz each) chunked chicken breast (drained)2 C shredded cheeseOptional:Sour creamTortilla chips

Directions:Combine corn, beans, salsa, chicken in a crock-pot for 2-3 hours or until heated through. Add shredded cheese 10 minutes before serving and stir well. Serve with tortilla chips and topped with sour cream.

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sweet and tangy meatballslori wigent

Meatball Ingredients:1 lb fresh ground beef2 eggs slightly beaten1 C crushed saltine crackers2 Tbsp dried minced onion2 Tbsp sweet pepper flakes9 drops tabasco sauce1/2 t garlic saltDash of salt

Sauce Ingredients: 3/4 C ketchup1/2 C water1/4 C vinegar1/3 C firmly packed brown sugar1 1/2 Tbsp dried minced onion1 t prepared mustard1 1/2 t salt4 t worcestershire sauce6 drops tabasco

Directions: Mix meatball ingredients in a large bowl. Shape into 1 inch balls and place in a single layer on an ungreased pan. Bake at 325 degrees for 30 minutes. Mix sauce ingredients in a bowl and stir well. Place cooked meatballs in a casserole dish, pour on the sauce, and bake at 325 degrees for 1 hour. 13

broccoli saladlori wigent

Salad Ingredients:1 lb bacon, fried and crumbled1 red onion, chopped2/3 C raisins2 bunches of fresh broccoli, chopped

Dressing Ingredients:1 C mayonnaise or Miracle Whip1/4 C sugar2 Tbsp vinegar

Directions:Mix dressing well and toss with salad in large bowl.

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corn casserolemelissa farnham

Ingredients:1 can corn, drained1 can cream of corn1 box of corn muffin mix1 stick of butter, softened3/4-1 C of sour cream1 egg lightly beaten*optional ingredient, 2 jalapenos chopped finely and seeds removed

Directions:Lightly butter your casserole dish with some of the softened butter. Add all the ingredients and mix well. Bake at 375 degrees for 1 hour or until the top is golden brown.

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cheesy potatoeslori wigent

Ingredients:1 (2 lb) package frozen hash browns1 can cream of mushroom soup1 (8 oz) package grated sharp cheddar cheese1 (16 oz) sour cream1 stick butter, melted1 C dried onionSalt and Pepper

Directions:Thaw frozen hash browns. Mix all ingredients in a large bowl. Place mixture in 9x13 baking dish and bake 1 hour at 350 degrees. Serves 12 to 16. 16

Grandma’s macaroni and cheeseevelyn vanhoosear

Ingredients:1 lb of hamburger browned with onion1 1/2 C macaroni 1 C tomato juice 1 1/2 C milk 3 Tbsp butter 1 1/2 Tbsp flour 1 1/2 C of velveeta, cut up

Directions:Brown hamburger with onion, set aside. In new pan, place tomato juice, milk, and butter, slowly bring to a boil stirring constantly and adding flour before it boils. Add chunks of velveeta cheese, melt in sauce. Mix sauce with burger mixture and macaroni noodles, and bake at 350 degrees for 1 hour. Enjoy!

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ranch potato casserolerandy wigent

Topping: 1/2 C (2 oz.) shredded cheddar cheese2 C crushed corn flakes1/4 C butter, melted

Ingredients:6-8 medium red potatoes (about 2 1/2 lbs)1/2 C sour cream1/2 C ranch dressing1/4 C bacon bits or crumbled bacon2 Tbsp minced parsley1 C (4 oz) shredded cheddar cheese

Directions:Boil potatoes until just tender; quar-ter and place in a greased 9x13 pan. In a bowl, combine sour cream, ranch dressing, bacon, parsley, and 1 cup of cheese. Place mixture over potatoes and gently toss. Top with 1/2 cup cheese. In a bowl, stir melted butter throughout crushed corn flakes; sprinkle over casserole. Bake for 45 minutes at 350 degrees.

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slowcooker scalloped potatoesholly & rob morris

Directions:Mix sour cream, can soup, and worcestershire sauce in a large bowl. Add potatoes and toss to coat. Coat slow cooker or crock pot with cooking spray. Spoon 1/3 of mixture into slow cooker. Top with 3/4 cup cheese. Repeat layers. Cook on HIGH for 3 1/2 to 4 1/2 hours or LOW for 7-8 hours.Stir well and sprinkle with paprika and chives.

Ingredients:1 C sour cream1 can condensed cream of potato soup1 Tbsp worcestershire sauce2 lbs. small red potatoes, very thinly sliced1 1/2 C shredded triple cheddar cheese1/2 t paprika3 Tbsp chopped fresh chives

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sweet potatoeslindsay hoeflinger

Ingredients:1/3 C chopped pecans1/2 C brown sugar, packed1/2 t cinnamon2- 17 oz cans sweet potatoes, drained/sliced1/4 C butter, diced2 C mini marshmallows (optional)

Directions:Toss nuts with brown sugar and cin-namon. Alternate layers of mixture and sweet potatoes in greased cas-serole dish; dot the top with butter. Cover and bake at 350 degrees for 35-40 minutes. (If desired, sprinkle with marshmallows and broil until golden.)

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almond cranberry logsjared bignell Ingredients:

2 packages (1/4 ounce each) active dry yeast1/3 C warm water1 1/2 C warm milk1/3 C vegetable oil1/2 C sugar2 eggs2 t salt2 t nutmeg5 C all purpose flour1 1/2 C chopped Craisins (dried cranberries)1 C chopped almonds

Glaze Ingredients:1 1/2 C confectioner’s sugar1/2 t vanilla extract2 to 3 Tbsp milk

Directions:In a large bowl dissolve yeast in warm water. Add milk, oil, sugar, eggs, salt, nutmeg, and 2 cups flour. Beat until smooth. Add cran-berries and almonds. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic; 6-8 minutes. Place in a greased bowl, turning once to grease the top of the dough ball. Cover and let rise in a warm place until doubled; around 1 1/2 hours. Punch dough down. Turn onto a lightly floured surface; cover and let rest for 10 minutes. Roll into a 15 inch x 12 inch rectangle. Cut into 3 inch x 1 inch strips. Place 1 inch apart on greased baking sheets. Cover and let rise until doubled; about 30 minutes. Bake at 375 degrees for 15 minutes or until light golden brown. Remove from pans to wire racks. Mix together the glaze and brush over warm logs. Cool.

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Ingredients:1 graham cracker crust1/2 C peanut butter1 C powdered sugar1 large pkg instant vanilla pudding1 tub cool whip

Directions:In bowl, mix peanut butter and pow-dered sugar until crumbly. Reserve approximately 2 Tbsp of the peanut butter mixture in a separate bowl for topping the pie, pour the rest in the bottom of the graham cracker crust. Mix up vanilla pudding according to pie instructions on box and pour on top of peanut butter mixture layer. Refrigerate to set up. Once pudding is set up, top with a layer of cool whip and sprinkle on reserved peanut butter mixture. Serve cold!

aunt edie’s peanut butter pielindsay hoeflinger

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Blueberry Sour Cream Coffee Cakerandi bignell

Directions:Preheat oven to 350 degrees. Grease and flour a 9-inch Bundt pan.In a large bowl, cream together the butter and sugar until light and fluffy, Beat in the eggs one at a time, then stir in sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries. Spoon half the batter into the prepared pan. In a small bowl, mix the brown sugar, cinnamon, and pecans for topping. Sprinkle half the topping over the batter in the pan. Spoon remaining batter over the top and sprinkle with remaining topping. Use a knife or spatula to swirl the topping throughout the batter. Bake for 55 to 60 minutes. Cool in pan over a wire rack. Invert onto serving plate and dust with powdered sugar before serving.

Ingredients:1 C butter, softened2 C white sugar2 eggs1 C sour cream1 t vanilla extract1 5/8 C all-purpose flour1 t baking powder1/4 t salt1 C fresh or frozen blueberries

Topping Ingredients:1/2 C brown sugar1 t ground cinnamon1/2 C chopped pecansPowdered sugar for dusting

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butterscotch barsjeannie nichols

Ingredients:1/2 C butter or margarine1/2 C brown sugar2 eggs1 t vanilla1 1/2 C flour2 t baking powder1 C chopped nuts

Directions:Melt butter in pan on the stove. Add sugar but do not bring to a boil. Cool slightly. Drop in eggs, one at a time and mix well. Add vanilla and all dry ingredients. Stir in nuts. Pour the thick mixture into greased 9X13 inch baking pan. Bake for 30 minutes at 350ºF or until toothpick in-serted in center comes out clean.Notes: I don't really like butterscotch but these are one of my favorite bars! They are plain looking but they have amazing flavor. I got the recipe in 2001 from a colleague and it was her Grandma's recipe. The original recipe calls for butter or oleo. The word oleo was commonly used where we use the word margarine now. It also called for sifted flour and with today's flour all you need to do before measuring it is mix the flour up with a fork to get some air in it, in case it has settled.

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chewy chocolate chip pudding cookiesrandi bignell

Ingredients:1 C butter or margarine, softened3/4 C packed brown sugar1/4 C sugar1 box Jell-o instant vanilla pudding mix2 eggs1 t vanilla extract2 1/4 C all purpose flour1 t baking soda2 C semi-sweet chocolate chips

Directions:In a large bowl, cream together butter, sugars, and pudding mix. Add eggs and beat well. Beat in vanilla. Combine flour and baking soda; slowly add to creamed mixture. Stir in chocolate chips. Drop by rounded teaspoonfuls 2 inches apart onto an ungreased cookie sheet or flexible cookie sheet. Bake at 350 degrees for 8-10 minutes. Note: try different pudding and chip combinations! Chocolate pudding with peanut butter chips, white chocolate pudding with cranberries instead of chips, etc!!25

butterscotch barsjeannie nichols

Ingredients:1/2 C butter or margarine1/2 C brown sugar2 eggs1 t vanilla1 1/2 C flour2 t baking powder1 C chopped nuts

Directions:Melt butter in pan on the stove. Add sugar but do not bring to a boil. Cool slightly. Drop in eggs, one at a time and mix well. Add vanilla and all dry ingredients. Stir in nuts. Pour the thick mixture into greased 9X13 inch baking pan. Bake for 30 minutes at 350ºF or until toothpick in-serted in center comes out clean.Notes: I don't really like butterscotch but these are one of my favorite bars! They are plain looking but they have amazing flavor. I got the recipe in 2001 from a colleague and it was her Grandma's recipe. The original recipe calls for butter or oleo. The word oleo was commonly used where we use the word margarine now. It also called for sifted flour and with today's flour all you need to do before measuring it is mix the flour up with a fork to get some air in it, in case it has settled.

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Cream pieevelyn vanhoosear

Ingredients:2 graham cracker crusts1 big pkg cream cheese, softened2 pkg Dream Whip1 C powdered sugar2 cans pie topping/filling1 scant cup milk

Directions:First whip two packages of dream whip with one scant cup of milk cold. When thickened add softened cream cheese, then add 1 cup of powdered sugar, and whip all together. Spread cream cheese mixture in graham cracker crust, and cover with pie topping. Notes: I like to refrigerate overnight.

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easy blueberry cheesecakerenee mundy

Directions:Mix cream cheese, sugar, and cool whip and pour in a glass dish. Top with pie filling. Refrigerate.Notes: May also be placed in a crumb crust for pie.

Ingredients:1(8ounce) pkg of cream cheese, softened1 cup powdered sugar1(8ounce) tub cool whip1(21-ounce) can blueberry pie filling

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famous pumpkin triflejanean bignell

Ingredients:1 spice cake or gingerbread cake mix (prepared according to pkg. directions)4 small boxes instant butterscotch pudding mix1 15-16 oz. can pumpkin purée1 large container Cool Whip1 t pumpkin pie spice1/2 t cinnamon1/2 t allspice3 C milk

Directions:Allow cake to cool. Mix pudding mix, spices, pumpkin and milk in a large bowl with a mixer. Choose a large, clear bowl for serving. Crumble cake in the bottom of the bowl. Next layer the pudding mixture, then a layer of Cool Whip, and repeat layers with Cool Whip as last layer. Sprinkle cake crumbs on top for garnish. Chill and dig in!!Notes: There are many variations of this trifle. Use chocolate cake, chocolate pudding, cherry pie filling and Cool Whip.....Black Forrest Trifle. In the summer use lemon cake and pudding. Strawberries with French vanilla pudding is good too. Go crazy and create any combination you like. My sister, Jacki refuses to come to Thanksgiving dinner unless I serve this. Hope it makes your family happy too! 28

happy thanksgiving pielindsay hoeflinger

Ingredients:1 stick melted butter1 C flour1 C chopped pecans2 Tbsp sugar8 oz cream cheese softened1 C powdered sugar1 1/2 C cool whip2 boxes of pumpkin spice instant pudding

Directions:Mix butter, flour, pecans and 2 Tbsp sugar and press into 9x13 dish, and bake at 375 for 10 minutes. Let cool. In separate bowl, mix cream cheese, powdered sugar and cool whip until mixed well. Spread on top of cooled crust. Make pumpkin pudding by pie recipe on the box and layer on top of cream cheese mixture. Add cool whip layer, and sprinkle with cinnamon.

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pepparkakor cookiesBuck Denver and Cap’n Pete’s Favorite

sunday school lady

Ingredients:1/2 C unsalted butter at room temperature1/3 C brown sugar1/4 C white sugar1 egg1/4 C molasses1 Tbsp maple syrup2 C all purpose flour1 t baking soda1/2 t ground ginger1 t cinnamon1/2 t cinnamon1/2 t nutmeg1/2 t ground cloves1/2 t salt

Directions:Cream butter and sugars until fluffy. Combine one egg. Add molasses and maple syrup; beat until combined. In a separate bowl, whisk together flour, baking soda, and all spices. Add flour mixture to butter mixture and beat until combined. Shape dough into flat disc, wrap in plastic wrap, and refrigerate for 4 hours or overnight. Roll out the dough very thinly and cut into shapes. Place cookies on lightly greased cookie sheet and bake for 8-10 minutes at 325 de-grees. Decorate or serve!

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pepparkakor cookiesBuck Denver and Cap’n Pete’s Favorite

sunday school lady

Ingredients:1/2 C unsalted butter at room temperature1/3 C brown sugar1/4 C white sugar1 egg1/4 C molasses1 Tbsp maple syrup2 C all purpose flour1 t baking soda1/2 t ground ginger1 t cinnamon1/2 t cinnamon1/2 t nutmeg1/2 t ground cloves1/2 t salt

Directions:Cream butter and sugars until fluffy. Combine one egg. Add molasses and maple syrup; beat until combined. In a separate bowl, whisk together flour, baking soda, and all spices. Add flour mixture to butter mixture and beat until combined. Shape dough into flat disc, wrap in plastic wrap, and refrigerate for 4 hours or overnight. Roll out the dough very thinly and cut into shapes. Place cookies on lightly greased cookie sheet and bake for 8-10 minutes at 325 de-grees. Decorate or serve!

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sunday mornings at 10 am reynolds elementary in

reading, mi