Recipes from the 2010 Holiday Foods Cookbook

Sparkling Apple Punch
2 bottles (750 mL ea.) sparking apple cider, chilled
1½ quarts papaya or apricot nectar, chilled
Ice
1 or 2 papayas, peeled and chopped
Orange slices

Combine apple cider, papaya nectar and ice in punch bowl. Add papaya and orange slices. Yield: 4 quarts

Winter White Hot Chocolate
2 cups fat-free half and half
2 cups fat-free milk
¾ cup white chocolate morsels
¼ cup granulated no calorie sweetener
1 tsp vanilla extract (optional)
Garnishes: fat-free frozen whipped topping, thawed; crushed peppermint candies

Bring half and half and milk to a boil over medium-high heat; add white chocolate morsels and sweetener, stirring until morsels melt. Stir in vanilla. Garnish if desired. Yield: 4 servings

Cheddar French Dip Sandwiches
¼ cup butter, cubed
2 garlic cloves, minced
4 Croissants
1 cup (4 oz) shredded cheddar cheese
1 lb thinly sliced roast beef
1 can (14.5 oz) beef broth

In a small skillet, melt butter.  Add garlic; sauté for 1 minute.  Place rolls on a baking sheet; brush with garlic butter.  Sprinkle with cheese.  Broil 3-4 inches from the heat for 2-3 minutes or until cheese is melted.  In a large saucepan, combine beef and broth; heat through.  Using tongs or a slotted spoon, place beef on rolls.  Serve sandwiches with remaining broth for dipping. Yield: 4 servings

Cordon Bleu Appetizers
4 oz cream cheese, softened
1 tsp Dijon mustard
1 cup (4 oz) shredded Swiss cheese
¾ cup diced, fully cooked ham
½ cup minced chives, divided
18 slices French bread (½ inch thick)

In a small bowl, beat cream cheese and mustard until smooth.  Stir in the Swiss cheese, ham and ¼ cup chives.  Spread 1 tablespoon mixture over each bread slice; place on an ungreased baking sheet.  Bake appetizers at 350° for 1215 minutes or until lightly browned.  Sprinkle with remaining chives. Yield: 1 ½ dozen

Roasted Red Pepper Dipping Sauce
1 (12 oz) jar roasted red peppers, well drained
½ cup sour cream
½ cup mayonnaise
½ tsp seasoned salt
¼ tsp freshly ground black pepper
¼ tsp garlic powder
¼ tsp ground red pepper

In the work bowl of a food processor, combine roasted red peppers, sour cream, mayonnaise, seasoned salt, pepper, garlic powder, and ground red pepper; process until smooth.  Cover and chill. Yield: 1 ½ cups

Mini Spinach & Bacon Quiches
¼ cup onion, diced
3 slices bacon, crisply cooked and crumbled, drippings reserved
1 (10 oz) pkg. frozen spinach, thawed and drained
1/8 tsp salt
½ tsp pepper
1/8 tsp nutmeg
1 (15 oz) container ricotta cheese
1 (8 oz) pkg. shredded mozzarella cheese
1 cup grated Parmesan cheese
3 eggs, beaten

Cook onion in reserved drippings until tender.  Add spinach and seasonings; stir over medium heat about 3 minutes or until liquid evaporates.  Remove from heat; stir in bacon and cool.  Combine cheeses, add eggs; stir until well blended.  Add cooled spinach mixture.  Divide mixture evenly among twelve lightly greased muffin cups.  Bake at 350° for 40 minutes or until filling is set.  Let stand 10 minutes; run a thin knife around edges to release.  Serve warm. Yield: 12 servings

Curried Ham Spread
3 oz cream cheese, softened
1 tbsp mayonnaise
½ tsp curry powder
½ tsp Dijon mustard
2 drops Tabasco sauce
2 tbsp sweet pickle, finely chopped
¼ cup celery, finely chopped
½ cup green onions, finely chopped
1½ cups cooked ham, finely chopped
Salt and pepper to taste
Rye bread

Combine cream cheese, mayonnaise, curry powder, mustard and Tabasco sauce; beat well.  Stir in remaining ingredients.  Chill covered for 1 hour to overnight.  Spread on lightly buttered rye bread. Yield: 10 servings

Burgundy Meatballs
1½ lbs ground chuck
1/3 cup milk
¼ cup bread crumbs
1 egg, beaten
1½ tsp salt
1/8 tsp pepper
2 tbsp dried, minced onion, divided
1 tbsp butter
1½ tbsp all purpose flour
¼ tsp garlic powder
1 cup beef broth
2 tbsp tomato paste
½ cup raisins
Optional: ¼ cup burgundy wine or cranberry juice

Mix first 6 ingredients together; add 1 tablespoon onion.  Shape into 18 balls; brown in butter in a skillet.  Remove meatballs; whisk flour and garlic powder into drippings in skillet.  Stir in remaining onion, beef broth, tomato paste and raisins; add meat balls.  Cover and simmer for 10 minutes.  Remove meatballs to a hot serving dish; stir wine or juice into remaining sauce in skillet, if desired.  Heat and pour sauce over meatballs before servings. Yield:  4 to 6 servings

Mini Oreo Surprise Cupcakes
1 pkg. (2 layer size) chocolate cake mix
1 pkg. (8 oz) cream cheese, softened
1 egg
2 tbsp sugar
48 bite size chocolate sandwich cookies
1½ cup frozen whipped topping, thawed

Preheat oven to 350°.  Prepare cake batter as directed on package; set aside.  Beat cream cheese, egg and sugar until well blended.  Spoon cake batter into paper lined 2 ½ inch muffin cups, filling each about half full.  Top each with 1 ½ teaspoons of cream cheese mixture and 1 cookie.  Cover evenly with remaining cake batter.  Bake 21 minutes.  Cool 5 minutes; remove from pans to wire racks.  Cool completely.   Top cupcakes with topping and remaining cookies just before serving.  Store in tightly covered container in refrigerator for up to 3 days. Yield:  24 servings

Cheddar & Chive Cheese Wafers
¾ cup butter, softened
1 (8 oz) block sharp cheddar, shredded
¼ cup chopped fresh chives
¾ tsp salt
½ tsp ground red pepper
¼ tsp paprika
2 cups all-purpose flour

In a large bowl, add butter, cheese, chives, salt, red pepper and paprika; beat at medium speed with an electric mixer until blended.  Gradually add flour.  Shape into 2 logs.  Cover with plastic wrap and chill about 2 hours.  Preheat oven to 350°.  Line a baking sheet with parchment paper.  Cut logs into ½ inch slices.  Place on prepared baking sheet ½ inches apart.  Bake for 13 minutes or until lightly browned. Yield:  24 wafers

Apple Butter Bread
¾ cup apple butter
2 tsp ground cinnamon
½ tsp ground cloves
½ cup water
1¼ cup brown sugar
½ cup canola oil
2 large eggs, lightly beaten
1¾ cup all purpose flour (or ½ whole-wheat flour and ½ all purpose flour)
1 tsp baking soda
3/4 tsp salt

Mix wet ingredients.  Fold dry ingredients into wet ingredients.  Pour into 3 greased mini-loaf pans or 1-9 inch loaf pan.  Bake at 350° for 50 minutes for 3 mini pans or 70 minutes for 9 inch pan. Yield: 1-9 inch or 3 mini loaves

Make-Ahead Spoon Rolls
1(¼ oz) envelope active dry yeast
1 tsp sugar
2 cups lukewarm water (100°-110°)
4 cups self-rising flour
¼ cup sugar
¾ cup butter, melted and cooled
1 large egg, lightly beaten
Pinch of salt
3 tsp Italian seasoning, optional
½ tsp garlic powder, optional
Non-stick spray for baking

Combine first 3 ingredients in a large bowl; let mixture stand 5 minutes.  Stir in flour and remaining ingredients until blended.  Spoon into muffin pans coated with baking spray, filling two-thirds full.  Bake at 400° for 20 minutes or until rolls are golden brown. Yield: 2 dozen

Chicken Chowder
1 cube chicken bouillon
2 cups boiling water
2 cups potatoes, diced
½ cup carrots, sliced
½ cup celery, chopped
¼ cup onion, chopped
1 ½ tsp salt
¼ tsp black pepper
¼ cup margarine
¼ cup flour
2 cups milk
2 cups (8 oz) cheddar cheese, shredded
1 cup cooked chicken, diced

In a large pot, dissolve bouillon cube in water add vegetables, salt and pepper. Cover; simmer 10 minutes.  Do not drain; set aside. In a large skillet, melt margarine over low heat. Add flour, stirring until bubbly.  Slowly add milk and stir until sauce is thickened. Add cheese; stir until melted. Add chicken and undrained vegetables to sauce. Heat through, but do not allow to boil. Yield: 6 to 8 servings

Glazed Ham
1 (2 liter) bottle Dr. Pepper
1 tbsp ground gloves
1 tsp ground cinnamon
1 (7-10 lbs) fully cooked ham
Whole cloves

Place ham in a roasting pan and cover with a mixture of Dr. Pepper and spices. Bake ham at 325° for 1 ½ hours. Remove from oven and score top of ham. Stud ham with cloves. Mix 1 tsp ground cinnamon, 1 tsp dry mustard and Dr. Pepper. Add enough Dr. Pepper to form a paste, brush mixture over scored ham. Mix 1 cup brown sugar, ¼ cup Dr. Pepper or enough to form a paste. Brush final mixture over ham. Bake an additional 1 ½ hours or until ham reaches and internal temperature of 140°. Yield: 12 to 14 servings

Quick Glazed Pork Loin
1 lb pork tenderloin
¼ cup water
2 tbsp tomato paste
1 tbsp orange juice concentrate
2 ½ tsp chili powder
1 tbsp granulated no calorie sweetener
1 tsp white vinegar
1/8 tsp salt
1 (14 oz) pkg. frozen vegetable blend

Preheat oven to 425°.  Rinse pork loin and pat dry.  Set aside.  Mix water, tomato paste, orange juice, chili powder, sweetener, vinegar and salt in a small mixing bowl.  Place pork loin in a 9×13 baking pan.  Cover with half of glaze.  Bake 15 minutes.  Remove pork loin from oven.  Cover with remaining glaze.  Place vegetables around pork loin.  Bake an additional 15 minutes or until the vegetables are hot and the pork loin is completely cooked. Yield:  4 servings

English Pea Casserole
½ cup chopped onion
¼ cup sweet red pepper, chopped
¼ cup butter or margarine
1 (5 oz) pkg. medium egg noodles
1 (8 oz) pkg. cream cheese, softened
2 cups (8 oz) shredded sharp cheddar cheese
1 (10 oz) pkg. frozen english peas, thawed and drained
1 (2 ½ oz) jar mushrooms stems and pieces, undrained
½ tsp black pepper
10 butter-flavored crackers, crushed

In a small skillet, sauté onion and red pepper in butter until tender. Set aside. Cook noodles according to package directions; drain. Add cream cheese and cheddar cheese to hot noodles; stir until cheeses melt.  Stir in onion mixture, peas, mushrooms and pepper. Spoon into a greased baking dish and top with cracker crumbs. Cover and bake at 350° for 30 – 40 minutes. Yield: 8 servings

Creamy Corn Casserole
3 tbsp butter or margarine, divided
1 cup finely chopped celery
¼ cup finely chopped onion
¼ cup finely chopped red pepper
1 (10 ¾ oz) can condensed cream of chicken soup
3 cups fresh, frozen or canned corn, drained
1 (8 oz) can sliced water chestnuts, drained
½ cup soft bread crumbs

Melt 2 tablespoons butter in medium skillet.  Add celery, onion, and red pepper and sauté until vegetables are tender, about 2 minutes.  Remove from heat and stir in soup, corn and water chestnuts.  Spoon into a greased 2 quart casserole dish.  Toss bread crumbs with remaining 1 tablespoon melted butter.  Sprinkle on top of casserole and bake, uncovered at 350° for 25-30 minutes. Yield: 8 servings

Christmas Broccoli Casserole
2 tbsp butter or margarine
2 tbsp flour
1 cup milk
3 oz cream cheese, softened
¼ cup blue cheese, crumbled
2 (10 oz) pkgs. frozen chopped broccoli
½ cup soft bread crumbs

Melt butter in a saucepan.  Stir flour and cook for 1 minute.  Gradually add milk and continue cooking, stirring, until thickened and bubbly.  Add cheeses; cook until cheese melts and mixture is smooth.  Cook broccoli according to package directions; drain.  Stir cheese mixture into broccoli.  Turn into a buttered ½ quart casserole dish.  Sprinkle with bread crumbs and bake, uncovered, at 350° for 30 minutes. Yield: 6 servings

Green Bean Bundles
2 (15 oz) cans whole green beans, drained
1 cup Italian salad dressing
9 slices bacon, cut in half

In a medium bowl, combine green beans and dressing; toss gently, cover; chill overnight.  When ready to prepare, preheat oven to 375°. Drain beans; arrange in bundles of 10 to 12 beans each.  Wrap half a slice of bacon around each bundle; secure with a toothpick.  Bake for 30 minutes or until bacon is done. Yield: 8 to 10 servings