Happy Holidays Recipe Collection

POTATO CASSEROLE

Ingredients:

  • 5lb Potatoes *
  • 8oz Cream Cheese *
  • 1C Sour Cream *
  • 1/4C Butter *
  • 1 tbsp Onion Salt **
  • 1/4 tsp Pepper *
  • 1 tsp salt *

Peal, boil and mash potatoes. Mix all ingredients to- gether and spoon into a large casserole dish. Indent with butter. Cover with foil. Bake in preheated over at 350F for 30 minutes. Can be made ahead of time and refrigerated. Reheat in preheated oven at 350F for 1 hour. **The Onion Salt is KEY in this recipe! Don't skip it and add more as desired!

OUT OF THIS WORLD TURKEY BRINE

Ingredients:

  • 7L Water
  • 1 1/2C Sea Salt *
  • 3 tbsp minced Garlic *
  • 1 tbsp Ground Black Pepper *
  • 1/4 C Worcestershire Sauce
  • 1/3 C Brown Sugar *
  • 1 Large Onion *
  • 1 Large Orange *
  • 4 sprigs Parsley *
  • 4 sprigs Thyme *
  • 1 C Orange Juice *
  • 1/2 C Maple Syrup *

In a large bucket or container large enough to hold your turkey, mix together all ingredients. Store in a refrigerator, and soak turkey for 2 days before smoking or roasting.

ROASTED ROOT VEGGIES WITH ROSEMARY

Ingredients:

  • 1lb Red Potatoes * - cut into 1 inch pieces. peel
  • 1lb Celery Root * - cut into 1 inch pieces, peel
  • 1lb Rutabagas * - cut into 1 inch pieces, peel
  • 1lb Carrots * - cut into 1 inch pieces, peel
  • 1lb Parsnips * - cut into 1 inch pieces, peel
  • 1lb Yams * - cut into 1 inch pieces, peel
  • 2 Onions * - cut into 1 inch pieces
  • 2 Leeks * - 1 inch rounds (white parts)
  • 2 tbsp Rosemary *
  • 1/2C Olive Oil *
  • 10 Cloves of Garlic *
  • Sea Salt and Cracked Pepper to taste

Spray 2 heavy baking sheets with nonstick spray. Com- bine all ingredients except garlic in large bowl; toss to coat. Season generously with salt & pepper and divide mixture between sheets. Place 1 sheet on each oven rack and roast at 400F for 30 min, stirring occasion- ally. Reverse positions of baking sheets. Add 5 cloves of garlic to each baking sheet. Continue to roast and stir occasionally until all vegetables are tender and brown in spots. (About 45 min) Transfer to a large bowl or serving platter.

APPLE STUFFING

Ingredients:

  • 8C Country Bread, cubed *
  • 4 tbsp butter *
  • Coarse salt and ground pepper *
  • 2 Leeks, thinly sliced into half moons *
  • 4 Apples, peeled and thinly sliced *
  • 1 tbsp fresh Rosemary, chopped *
  • 2C reduced sodium Vegetable Broth *
  • 1 large Egg *

Preheat oven to 350F. Toss bread with 3 tbsp melted butter; season with salt & pepper. Spread on a rimmed baking sheet; toast, rotating halfway through, until browned, 20-25 min. Heat remaining tbsp butter in a 12inch skillet over medium heat. Add leeks; cook, stir- ring frequently, until translucent, about 5 min. In a large bowl, combine bread, leek mixture, rosemary, and broth; season with salt and pepper. Add egg; stir until thoroughly combined. Transfer to a buttered 1 1/2 quart shallow baking dish and bake for 40- 45 min. Or stuff into Turkey and bake . Or bake in large muffin tins for individual serving sizes.

SWEET POTATO PIE

Ingredients:

  • 1lb Sweet Potato or Yam *
  • 1/2tsp Nutmeg *
  • 1/2C Butter, softened *
  • 1/2tsp Cinnamon *
  • 1C White Sugar *
  • 1 tsp Vanilla Extract
  • 1/2C milk *
  • 1 9inch unbaked pie crust
  • 2 Eggs *
  • 2 Cups mini marshmallows

Boil sweet potato or yam whole in skin for 40- 50 min or until done. Run cold water over the sweet potato and remove the skin. Break apart sweet po- tato in a bowl. Add butter and mix well with a mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into unbaked pie crust. Bake at 350F for 55 to 60 minutes, or until knife inserted comes out clean. Pie will puff up like a soufflé, and then will sink down as it cools. Top with marshmal- lows and broil to melt and brown!

APUMPKIN CHEESECAKE

Ingredients:

  • 1 1/4C graham-cracker crumbs
  • 1/4C sugar *
  • 4 tbsp unsalted butter, melted *

FOR THE FILLING

  • 2 oz soft Cream Cheese *
  • 1 1/4C Sugar *
  • 2tbsp Pumpkin-Pie Spice
  • 1C Pumpkin Puree *
  • 1 tbsp Vanilla Extract
  • 1/2 tsp Salt *
  • 4 Large Eggs *, room temperature

Preheat oven 350F, with rack in center. Assemble a 9inch nonstick springform pan. Make the Crust: In a medium bowl mix cracker crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10-12min. Make the Filling: With an electric mixer, beat cream cheese and sugar on low spread until smooth; mix in flour (do not overmix). Add pumpkin puree, pie spice, vanilla and salt, mix until smooth. Add eggs one at a time, mixing until each is incor- porated before adding the next. Place pan on rimmed baking sheet. Pour filling into springform and gently smooth top. Transfer to oven; reduce heat to 300F. Bake 45 min. Turn off oven and let cheesecake stand in unopened oven for 2 hours. Refrigerate until firm (approx 4 hours).