Yummy Holiday Recipes

This is what I’ve been doing today…cooking and baking.  Tomorrow, we’re having our Thanksgiving Banquet at church.  I love to make extra to make sure there is enough for all.  Plus, we always stay for dinner after evening worship.  This means we get to eat twice at church tomorrow.  I wanted to make sure there was enough for lunch and dinner.  I made an extra mac-n-cheese so I could bring one for lunch and one for dinner.  The cheesecake and 1/2 of the pumpkin cupcakes will go for dessert for lunch while the trifle and other 1/2 of cupcakes go for dinner. 

Thought I would share these recipes for you because they are great during the holidays or any time of the year!

Crunchy Onion Mashed Potatoes

3 cups prepared hot mashed potatoes

1 cup sour cream

1/4 cup milk

1/4 tsp. garlic powder

1 1/3 cups (2.8 oz.) FRENCH'S® Original or Cheddar French Fried Onions

1 cup shredded Cheddar cheese

Directions:

MIX mashed potatoes, sour cream, milk and garlic powder.

SPOON half the mixture into 2-qt. casserole. Sprinkle with 2/3 cup French Fried Onions and 1/2 cup cheese. Top with remaining potato mixture.

BAKE at 350°F for 30 min. or until hot. Top with remaining 2/3 cup onions and 1/2 cup cheese. Bake 5 min. or until onions are golden.

Tips from French's

Tip: Prepare instant mashed potatoes for 6 servings.

Mimi’s Macaroni & Cheese

1 lb Velveeta

1/2 stick Butter

13 slices American Singles

Flour – enough to make a paste or roux (I use a large tablespoon.)

3 cups milk

Melt butter then mix in flour for you paste/roux.  Add milk and stir which will make a white sauce.  Slice Velveeta and add to white sauce along with American singles.  Reduce heat to low, stirring to blend cheese.  Pour sauce over cooked macaroni.  Mix then top with paprika – just enough for color.  Bake in a 350 degree oven until bubbly.

*I find that this makes enough sauce for two 1lb boxes of elbow macaroni or any other type of pasta you want to use.  I’ve used different ones depending on my mode :)

Easy Baked Beans

2 - 16 0z cans of Pork and Beans

3/4 cup brown sugar

1 teaspoon dry mustard

6 slices of bacon cut into pieces (fried)*

1/2 cup catsup

Preheat oven to 325 degrees.  Empty 1 can pork and beans into bottom of greased casserole.  Combine sugar and mustard; sprinkle half of mixture over beans.  Top with remaining beans.  Sprinkle rest of sugar-mustard mixture, chopped bacon, and catsup over beans.  Bake uncovered in slow oven (325) for 2 1/2 hours.  Makes 8 servings.

*I use already cooked real bacon pieces to save time with this recipe. 

**I double this for a 9 x 13 dish.  You can also make this in a removable Crockpot bowl, cook in oven, and then use the Crockpot to reheat this dish.  Great for a Pot Luck Providence meal :)

Trust me this taste much better than the picture looks.  Every time I make these beans, someone is asking for the recipe.

Nilla Praline Cheesecake

Click here for the recipe.

I made this one without the nuts so that those with nut allergies at church could eat it if they wanted to.

Ladybug’s Pumpkin Cake recipe:

4 eggs
2 cups flour
1 ½ tsp. baking soda
1 ½ cups white granulated sugar
1/2 cup brown sugar
1/2 stick butter softened
½ tsp. salt
1 tsp. nutmeg
2 tsp. pumpkin pie spice
2 tsp. cinnamon
1/2 cup vegetable oil
2 Tb. Coconut oil *optional, {if you don’t use, then put in 1/4 c. of veg oil.}
1/ 4 cup water
2 tsp. vanilla
1 16 oz. can pumpkin
1/ 2 cup nuts *optional

Mix together and bake @ 350 degrees for about 30 mins.

Cream Cheese Icing recipe:
1 8oz. pkg. cream cheese softened
3-6 tsp. milk
3 ½ cups powdered sugar

Tracy shared this recipe with us on her blog the other day.  This is a recipe that her daughter came up with after modifying different recipes.  Ladybug loves to bake and she does a fantastic job!

Death By Chocolate Trifle

You need:

9 x 13 Brownie Mix ( I use Triple Chunk Brownie)

lg. box of instant chocolate pudding

1 tub cool whip

bag of candy [I mix this up:  Andes Mint bits, Heath Bar bits (both bits can be found in the baking aisle with choc. chips), chopped Hershey bars, Reeses cups, nestle crunch, etc]

1.  Cook brownie according to box.  I cook them a little less than the time requires.  Once cooked, cool just a bit and then tear up with fork.

2.  While brownies are baking, mix pudding according to pkg. and store in refrigerator.

3.  Layer brownie chunks, pudding, cool whip, candy, brownie chunks, pudding, cool whip, and candy.

 

Hope you enjoy these recipes!