Yuletide Breakfast In a Package

Ingredients:

1 pound bulk pork sausage, cooked and crumbled
1 cup shredded Swiss cheese
1 cup shredded Cheddar cheese
2 (9 inch) unbaked pastry shells
6 eggs, lightly beaten
1 cup milk
1/2 cup chopped onion
1/3 cup chopped sweet red pepper
1/3 cup chopped green pepper


Instructions:

Preheat oven to 350 degrees. Place cooked crumbled sausage in a large mixing bowl. Fold in both cheeses.  Place one pie shell in a pie plate.  Place half the sausage mixture in the pie shell. Place the other pie shell in a pie plate.  Pour rest of the sausage mixture in the shell.   Whisk eggs, milk, onion and both peppers in a separate bowl, making sure eggs are blended in well.  Pour half the egg mixture over the first pie shell and mixture.  Pour the rest of the egg mixture over the other pie shell.  Bake one hour or until knife inserted in the middle comes out clean.  Let stand 10 minutes before cutting and serving.

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Easy Basic Pizza Dough

This versatile recipe is great for pizza, pepperoni rolls or breadsticks for dipping.

Ingredients:
2 1/4 teaspoons active dry yeast
3/4 teaspoons brown sugar
1 1/2 cups very warm water (110˚F)
1 teaspoon salt
2 tablespoons olive oil
3 1/2 cups all-purpose flour

Directions:
Add warm water, then yeast and brown sugar to large bowl. Let sit for 10 - 12 minutes.

Add salt and oil to the bowl, then slowly mix in 2 1/2 cups of flour while stirring constantly with a fork.

Empty dough onto a well-floured surface and knead in more flour until it no longer sticks to your hands.
Shape dough into a ball and add to a clean bowl sprayed with non-stick cooking spray. Cover bowl with a towel and let sit for approximately one hour in a warm place.

While the dough is rising, preheat the oven to 425˚.

Once the dough has doubled in size, punch it down with your first and reshape into a ball.

After a couple minutes, roll the dough out on a clean, well-floured surface, Place rolled out dough on a pizza pan or stone and brush edges with olive oil.

Top dough with your favorite pizza toppings and bake for 15 to 20 minutes or until cheese and crust are a nice golden brown.

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Broiled Angel Food Cake with Fresh Whipped Cream and Berries

1 angel food cake, (store bought, from a mix or homemade)
4 tablespoons butter, melted

2 cups heavy cream
3 tablespoons white sugar
1 teaspoon real vanilla extract

1 pint strawberries, washed, hulled and sliced
1 container blueberries
1 high-quality dark chocolate bar (optional)
Fresh mint sprigs (option)

Cut angel food cake into evenly sized slices. Do not cut into wedges around the center of the cake as they will not brown evenly under the broiler.

Using a pastry brush, coat both sides of angel food cake slices with melted butter. Place on a metal baking sheet and place under broiler. Toast until golden brown. (Watch carefully because this will occur quickly). Remove from oven and turn slices to toast other side. Remove from oven.

In a glass mixing bowl, mix heavy cream, sugar and vanilla extract with electric mixer. Beat until soft peaks form.

To serve, top two slices of toasted angel food cake with homemade whipped cream and fresh berries. Top with shaved dark chocolate and/or sprigs of fresh mint, if desired.

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Reindeer Bread

Ingredients:

1/2 cup butter, softened
1 cup white sugar
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
3/4 cup pumpkin puree
6 ounces semi-sweet chocolate chips
1 cup chopped pecans, divided
1/4 cup confectioners' sugar
2 tablespoons heavy cream
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon


Instructions:

Cream butter and sugar until fluffy.  Add one egg at a time mix well after each addition.  In a separate bowl blend together flour, baking soda, salt, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg and the ginger.  Slowly stir 1/3 of the flour mixture into the sugar mixture.  Then stir 1/3 of the pumpkin into the sugar mixture.  Next stir in 1/3 of the flour and then the rest of the pumpkin. Finally stir in the last of the flour mixture.  Gently fold in chocolate chips and 3/4 cup of pecans.  Grease and flour a 9x5 inch loaf pan. Preheat the oven to 350 degrees.  Pour mixture into loaf pan and sprinkle with remaining pecans. Bake for one hour until a knife inserted in the middle of the loaf comes out clean. Cool completely.  For the icing stir together the confectioners' sugar and heavy cream. Add cinnamon and nutmeg and stir until smooth. Drizzle icing over bread loaf when completely cooled.

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Almond Cinnamon Icebox Cookies

Ingredients:

1 1/2 cups butter, softened
1 cup sugar
1 cup packed brown sugar
3 eggs
4 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/2 cup finely chopped almonds
2 (2.45 ounce) packages whole unblanched almonds*

Instructions:

Cream the sugars into the butter.  Add eggs, one egg at a time, beating well after each addition.   Gradually add the flour, baking soda and cinnamon.  Lastly add the chopped almonds and try to distribute as evenly as possible.  Split dough in half and shape into log like rolls.  Wrap the rolls in plastic wrap and refrigerate overnight or until ready to bake.  Slice about 1/4 inch thick and top each slice with a whole almond (*you can substitute sliced almonds if you don't want to use whole ones).  Bake for 8 to 10 minutes until golden brown edges start to appear, then cool on wire racks.

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Cheesecake the Eggnog Way

Ingredients:

CRUST:
2 cups crushed vanilla wafers
6 tablespoons butter
1/2 teaspoon ground nutmeg
 
CHEESECAKE:
4 (8 ounce) packages cream cheese
1 cup white sugar
3 tablespoons all-purpose flour
3 tablespoons rum*
1 teaspoon vanilla extract
2 eggs
1 cup heavy cream
4 egg yolks

Instructions:

Make the crust by mixing together the crushed wafers, butter and nutmeg. Press the mixture into the bottom of a spring form pan.  Bake the crust for 10 minutes at 325 degrees F.  Blend together cream cheese, flour, sugar, rum and vanilla.  Add one egg at a time to the mixture and continue to blend well after each addition.  Then blend in the 4 additional egg yolks and the whipping cream.  Pour cheesecake filling into prepared pan.  Bake for one hour at 325 degrees F.  Completely cool before removing from spring form pan then refrigerate over night.

*For a non-alcoholic family friendly version you can use rum extract, vanilla extract, white grape juice or apple juice! 

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Sweet Potato Pie

Ingredients:

2 cups sweet potatoes, cooked and drained          
4 tablespoons margarine, melted
3 eggs
1 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup milk
1 teaspoon vanilla
1 9" pie shell, baked
1/4 cup chopped pecans

Instructions:

Mash together your cooked sweet potatoes with melted butter or margarine.  Whip in eggs, sugar, cinnamon and nutmeg.  When well mixed add in the milk and vanilla.  Pour it all into your baked pie shell and heat in the oven for about 40 minutes at 350 degrees F.  It's done when the center is somewhat firmed up.   Scatter chopped pecans over the top of the pie before serving. 

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All Butter Apple Pie Crust

There are times when a ready pie dish will do but Thanksgiving is special so why not try making your own pie crust… it’s not as difficult as you may think.

Ingredients:

1 ½ cups sifted flour
½ cup chilled butter cut into cubes
½ teaspoon salt
3 tablespoons cold water

Makes 1 9-inch pie crust

Directions:
Combine flour and salt in a large bowl. Add the butter cubes and blend with a fork or your fingers until mixture is well blended.  Gradually add the water, 1 tablespoon at a time, mixing the dough gently after each addition.  Once dough is well blended shape into a large ball, wrap in cling film and place in refrigerator for approximately 20 to 30 minutes.
Remove the dough from fridge and placed onto a floured surface.  Using a rolling pin roll dough to form a 10 to 11 inch circle.  Line a 9 inch pie pan with dough and chill until ready to use.  Reserve remaining dough to top pie crust.

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Corn Casserole

Ingredients:

1 box corn muffin mix
3 eggs
1 cup milk
1/4 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper
1 (15.25 ounce) can whole kernel corn, drained
1 (14.75 ounce) can cream-style corn

Instructions:

Preheat oven to 350 degrees.  Pour muffin mix into a large mixing bowl.  Add eggs and milk. Blend until muffin mix is just moistened.  Add butter, salt and pepper and mix well.  Fold in both cans of corn.  Grease a 2-quart casserole dish.  Pour corn mixture into casserole.  Bake uncovered for 45 minutes or until knife comes out clean when inserted in the center of casserole.

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Sweet Potato Pie

Ingredients:

2 cups sweet potatoes, cooked and drained          
4 tablespoons margarine, melted
3 eggs
1 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup milk
1 teaspoon vanilla
1 9" pie shell, baked
1/4 cup chopped pecans

Instructions:

Mash together your cooked sweet potatoes with melted butter or margarine.  Whip in eggs, sugar, cinnamon and nutmeg.  When well mixed add in the milk and vanilla.  Pour it all into your baked pie shell and heat in the oven for about 40 minutes at 350 degrees F.  It's done when the center is somewhat firmed up.   Scatter chopped pecans over the top of the pie before serving. 

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After Trick-or-Treating Pumpkin Bars

Ingredients:

4 eggs
1 2/3 cups sugar
1 cup vegetable oil
1 (15 ounce) can solid pack pumpkin
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

ICING:
1 (3 ounce) package cream cheese, softened
2 cups confectioners' sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 tablespoon milk

Instructions:

Get out the big mixing bowl and beat together eggs, sugar, oil and pumpkin.  Combine the dry ingredients, flour, cinnamon, baking powder, baking soda and salt.  Gradually add this to the pumpkin mixture and beat together well.  Pour your mixture into an ungreased jellyroll pan and bake at 350 degrees F for 27 minutes or until a toothpick comes out clean. Allow to cool before frosting. 

Recommended Frosting:

Beat together cream cheese, sugar, butter and vanilla.  Add just enough milk to help get a nice spreading consistency.  You can add a few drops of orange or green food coloring to make them even more trick-or-treat like!

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Walking into Spider webs Brownies

Ingredients:

4 (1 ounce) squares unsweetened chocolate
3/4 cup butter or margarine
2 cups sugar
3 eggs, beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup chopped pecans or walnuts
1 (7 ounce) jar marshmallow creme
1 (1 ounce) square semisweet chocolate

Instructions:

Stir unsweetened chocolate and butter over low heat until melted and smooth.  Remove from heat and beat in the sugar while still hot.  Let it cool off for about ten minutes then add eggs and vanilla, blending well.  Next you'll gradually stir in the flour and nuts.  Pour into a 13 x 9 inch baking pan and bake at 350 degrees F for 30 minutes, or until toothpick stuck in the middle comes out clean.  As soon as you take the brownies out of the oven drop spoonfuls of marshmallow creme on top!  Spread it out evenly like frosting a cake.  Time to make some webs.  You can grab a premade squeezable tube of decorator chocolate if you have a shop nearby that sells cake decorating supplies.  If not, you can make one up yourself. 
Melt semisweet chocolate and pour into a Ziploc bag.  Snip a tiny corner at an angle and use the bag like a decorating bag to drizzle web designs over the brownies. 

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Cranberry Pumpkin Bread

Ingredients:

2 1/4 cups flour
2 teaspoons baking powder
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
2 eggs (beaten)
1 cups brown sugar
1 (15 ounce) can pumpkin puree
1/2 cup vegetable oil
1 cup fresh or dried cranberries

Directions:

In a large bowl combine flour, baking powder, sugar, pumpkin pie spice and salt.  Mix well.  In a separate bowl, combine pumpkin, eggs and oil.  Mix well.  Add pumpkin mixture to flour mixture and stir well.  Fold in the cranberries.  Transfer mixture to two lightly greased loaf pans.  Bake in a preheated oven at 350F for approximately 45 to 55 minutes or until golden and baked through.  Cool for 5 minutes in pan before removing to wire rack to cool completely.

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Cornbread Stuffing

Ingredients:
½ stick of butter
1 cup diced celery
2 cups diced onions
2 cups water
1 16 oz can of corn, drained
3 tablespoons chopped fresh parsley
½ teaspoon paprika
¼ teaspoon dried oregano
2 chicken flavored bouillons
6 cups crumbled cornbread
½ cup chopped pecans
Dash of black pepper

Preheat oven to 350F.  Lightly grease a 2 ½ quart baking dish and set aside.

Melt the butter in large skillet over low heat.  Add onion and celery and cook for approximately 5 minutes or until tender.  Add water, corn, bouillon, paprika, oregano and pepper.  Mix well and then add the cornbread and chopped pecans.  Stir through the chopped parsley and spoon mixture into baking dish.  Cover with foil and bake for approximately 30 minutes.

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Mummy Dogs

Ingredients:

6 hot dogs
1 package ready to bake pastry
Parmesan cheese

Directions:

Wrap each hot dog in a pastry sheet and lightly brush with melted butter.  Sprinkle parmesan cheese over top.  Place "mummy dogs" on a lightly greased baking tray and bake at 350F for approximately 15 minutes or until golden and baked through.  Top with "blood" (ketchup) and serve. 

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Webtacular Cheesecake

Ingredients:

1 3/4 cups chocolate wafer crumbs
1/4 cup butter or margarine, melted

Filling Ingredients:

3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
1/2 cup packed brown sugar
3 eggs
1 (15 ounce) can solid pack pumpkin
2 tablespoons cornstarch
3 teaspoons vanilla extract
1 1/2 teaspoons pumpkin pie spice

Topping Ingredients:

2 cups sour cream
3 tablespoons sugar
2 teaspoons vanilla extract
Melted chocolate, piping icing in various colors, spider candies

Instructions:

Combine smashed up wafer crumbs and butter.  Press into bottom of and sides of your greased spring form pan to create your cheesecake crust.  In the big mixing bowl beat cream cheese and sugars until nice and smooth. Add in the eggs and beat on low speed.  Whisk in the pumpkin, cornstarch, vanilla, and pumpkin pie spice (aka your secret ingredient!)  Pour mixture into crust and bake at 350 degrees F for 1 hour.  Cool for at least 10 minutes before doing anything else to the cheesecake, but don't turn off the oven just yet.  Mix up the topping ingredients’ and spread this over top of the filling.  Place back in the oven for 6 minutes to melt.  Run a butter knife around the edge of the pan first to loosen everything to make release easier later on.  Allow to cool to room temp and refrigerate over night.

Morning remove the spring form sides and pipe on spider web decorations and place a candy spider in each little web (try to space them so that each slice has a spider.)  You can even slice before decorating if you want to make them all even.

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It's the Great Pumpkin.... Pull Apart Cake!

Are you ready for your Charlie Brown Halloween special!?!

Ingredients:

1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
3 eggs
1 cup white sugar
4 teaspoons pumpkin pie spice
1 (18.25 ounce) package yellow cake mix
3/4 cup butter, melted
1 1/2 cups chopped walnuts

Instructions:

Get out that big ole' mixing bowl and combine pumpkin, milk, eggs, sugar and spice.  Pour into your greased 9 x 13 inch baking pan.
Sprinkle the dry cake mix over top of the mixture.  Sprinkle, don't stir. Drizzle melted butter over it all and top it off with a handful or two of chopped walnuts.  Bake for 1 hour at 350 degrees F or until toothpick comes out of center clean. Best served, during "It's the Great Pumpkin Charlie Brown.” with a scoop of vanilla ice cream on the side. 

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Vampire Bat Stew

Ingredients:

1 1/4 pounds lean pork stew meat (buy whatever cut is on sale and cut into chunks to save some money!)
1 medium (1/2 cup) onion, sliced
2 cups baby-cut carrots
1 cup frozen whole kernel corn
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
2 (14 1/2-ounce) cans diced tomatoes with chile peppers, undrained

Pastry:
1 cup all-purpose flour
1/3 cup butter or margarine
2 ounces shredded cheddar cheese
3 tablespoons cold water
Chili powder or seasoning to taste

Instructions:

Brown pork and onion in skillet over medium to high heat, stir occasionally to get an even brown (just browning, not cooking and if you want you can skip this step since we're headed to the crock pot anyway *wink*).  Put meat, carrots and corn in crock pot.  Sprinkle with chili powder, cumin, and garlic.  Stir in the diced tomatoes.  Cook on low for 7 to 9 hours (or high for 3 to 4 hours).

To make the pastry bats:

Combine flour and cheese in large mixing bowl.  Cut in butter until it looks like coarse floury butter crumbles.  Using a fork, fluff in the water to moisten the mixture.  Shape dough into ball and flatten, grab a rolling pin and roll it out (remember to flour your rolling area).  Cut out dough using bat shaped cookie cutters!  Sprinkle with chili powder for added color and flavor (optional step).  Bake at 450 degrees F for 6 to 8 minutes until lightly brown.  When serving, place a biscuit bat on top of each bowl of stew!

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Monster Party Mix

Ingredients:

* Be warned this mixture is very rich and contains quite a bit of sugar… serve in small amounts!

1(11 ounce) package of small pretzels
1 (10 ounce) package miniature peanut butter filled crackers
1 cup sugar
½ cup butter or margarine
½ cup light corn syrup
2 teaspoons vanilla extract
1 teaspoon baking soda
1 (10 ounce) package M&M's
1 (18 ounce) package candy corn

Directions:

In a large bowl combiner pretzels and peanut butter crackers and set aside.  In a large saucepan combine sugar, butter and corn syrup.  Bring to a boil over medium heat and simmer for approximately 5 minutes, stirring occasionally.  Remove from heat and stir in vanilla and baking soda.  Pour over pretzel mixture and stir until coated.  Transfer mixture to a greased baking pan. 

Bake at 250F for 45 minutes, stirring every 10 minutes.  Remove from oven and break apart while warm then allow to cool completely.  Transfer to large bowl and toss with candy corn and M&M's.  Store in an airtight container.

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Easy Pumpkin Pie

Ingredients:
2 cups pureed pumpkin
2 eggs (beaten)
1/2 teaspoon salt
1 1/4 cups brown sugar
1 (12 ounce) can evaporated milk
1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon cinnamon
1/4 cup butter (melted)
1 pie crust
Directions:
In a large bowl, combine all ingredients and mix well.  Pour batter into pie crust.  Bake in preheated oven at 350F for approximately 60 minutes or until set through.

Topping:

1 pkg cream cheese
1 cup whipped cream
½ cup powdered sugar

Blend all ingredients together and use to top pie.

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