Feta Dip

So easy. So pretty. So Christmasy!

1/8 - 1/4 C. EVOO
4 Roma tomatoes, rustically chopped
1 bunch green onions, diced
1 block Feta cheese, crumbled (do not use pre-crumbled)
2 T. Greek seasoning (I use Cavender's brand)
1 baguette, sliced & served warm

Take a large platter and drizzle EVOO until the platter is covered.
Sprinkle on tomatoes and onions.
Add feta, hand-crumbled.
Sprinkle Greek seasoning to taste.
Mix all ingredients until incorporated.

Serve with the baguette.

If you have leftovers, it makes a delicious sauce to toss with cooked whole-wheat pasta!

{LDM}

Chocolate Ice Cream Roll & Custard Sauce

From your great-Grandma S.

This recipe is a family-honored tradition and legacy. Grandma S. has served it to her ever-expanding family on Christmas for ... well, forever. I think now she makes 4 rolls to accommodate our big family. If, at the holidays, you took away my prime rib, berry cream muffins, creme brulee, caramelized Chex mix, sugar cookies .. any of that and left me with THIS, I could be a happy girl. It's a bit tricky getting the rolling part down, so I suggest you spend a few Christmases at your Grandma's hip taking notes.

Chocolate Ice Cream Roll

4 eggs separated
1/2 C. sugar
1 tsp. vanilla
1/3 C. sugar
1/3 C. cocoa
1/2 C. flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1/3 C. water

Line a 15x10 jelly roll pan with foil. Generously grease foil.

Beat egg whites until foamy, gradually add 1/2 C. sugar, beating until stiff peaks form. Set aside.

Beat egg yolks with vanilla on high speed about 3 minutes; gradually add 1/3 C. sugar, beating 2 additional minutes.

Combine dry ingredients, add to egg yolk mixture alternately with water. Fold chocolate mixture into egg whites. Spread evenly in pan.

Bake @ 375* 12-15 minutes, until top springs back at touch. Immediately invert onto towel covered with powdered sugar. Peel off foil. Roll hot cake in towel starting with narrow end; cool completely on wire rack.

When cooled, unroll and fill with vanilla ice cream. Re-roll (no towel this time!), wrap in plastic wrap and freeze.

Slice to serve, with spooned custard sauce on top.

Chocolate Custard Sauce

2 T. cornstarch
5/8 C. sugar (1/2 C. + 2 T.)
1/2 tsp. salt
2 C. milk
4 T. butter
2-3oz. unsweetened chocolate squares

Combine cornstarch, sugar, and salt. Stir in milk and bring to a boil over low, stirring constantly. Boil 1 minute. Add butter and chocolate, stirring until thick and smooth, cook for additional 1 minute. Cool completely before serving.

{LDM}

Best Ever Beef Roast

From great-Grandma S.
Really, that is what her recipe card says! She served this on Christmas Eve for years and years.

6# sirloin beef roast- place in roasting pan.

Pour over it:
2 jars Heinz mushroom gravy
2 pkg. Lipton onion soup mix
1 C, Italian dressing
2 cans mushrooms

Roast @ 350* for 3 hours, remove from drippings.

Cool slightly, cover well, and refrigerate.
Place drippings in separate container, refrigerate.

The next day, slice beef, place in large casserole (or roaster pan), skim fat off drippings, and pour over meat.

Heat @ 350* for 1 hour.

{LDM}

Oyster Crackers

From great-Grandma Pancake.
Everyone has had these snack crackers, and my Grandma always made them for Christmas at the lake.

1 C. vegetable oil
1 tsp. dried dillweed
1 tsp. lemon pepper
1 tsp. garlic salt
1 pkg. Hidden Valley Ranch dressing mix (dry)

Mix together and pour over two boxes of oyster crackers and mix well for serving.

{LDM}

Berry Cream Muffins

From your Grandma G.

These are a staple at our family's Christmas morning brunch!

2 C. flour
1 C. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 C. fresh or frozen raspberries
2 eggs, beaten
1 C. sour cream
1/2 C. oil
1/2 tsp. vanilla

In large bowl, combine flour, sugar, baking powder, soda, and salt. Add berries, and toss gently.

In separate bowl, combine eggs, sour cream, oil, and vanilla- mix well. Stir into dry ingredients, just until well-moistened.

Fill paper-lined muffin pans 2/3 full.

Bake @ 400* for 20-25 minutes.

Dust with raw sugar if desired.

{LDM}

Peppermint Eggnog Punch

Eggnog reminds me of Christmas Eve's celebrated at my grandparents' farm.


1qt. peppermint ice cream
1qt. eggnog
1 C. rum (optional)
1-1/4 to 2-1/2 C. ginger ale, chilled
Additional peppermint ice cream, for garnish
Peppermint sticks, for garnish

Place ice cream in a large chilled bowl; stir until softened. Gradually stir in eggnog. If desired, stir in rum.
Transfer to a punch bowl; add desired amount of ginger ale to reach desired consistency. Garnish each serving with additional peppermint ice cream and peppermint sticks.

{LDM}

Caramels

A very famous recipe from your great-Grandma Pancake. These are a staple at our house during the holidays, and are so fun to make, wrap, unwrap, and eat!

2 C. sugar
1 C. brown sugar
1 C. light. corn syrup
1 C. whipping cream
1 C. milk
1 C. butter
4 tsp. vanilla

Combine sugars, syrup, cream, milk, and butter. Cook slowly, stirring often to 246* (firm boil).
Remove from heat, add vanilla.

Pour into greased 8x8 pan. Cool completely. Turn out of pan and cut into squares, wrap in wax paper.

{LDM}

Grinch Cookies

These cookies are completely kid-friendly and oh-so easy! It's fun to have a recipe that just our tradition at Christmas.

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 C. butter, softened
1/4 tsp. mint extract
6 to 8 drops green food coloring
1 egg
1 C. creme de menthe baking chips
1 C. semi-sweet chocolate chunks

In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.

Drop dough 2 inches apart on ungreased cookie sheet.

Bake @ 350* 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack.

Serve warm with a big glass of icy cold milk! And save some for Santa ... !

{LDM}

Spritz Cookies

If I had to celebrate the holidays with only one cookie, it would be the buttery, almondy Spritz! This family recipe hails from the iconic Betty Crocker(R) Cooky Book. My absolute favorite variation contains Hershey's chocolate in the middle.

1 C. butter, softened
1/2 C. sugar
2 1/4 C. flour
1/4 tsp. salt
1 egg
1/4 tsp. almond extract
Food color, if desired

Beat butter and sugar in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, salt, egg, almond extract and a few drops of food color.
Place dough in cookie press. Form desired shapes on ungreased cookie sheet.

Bake @ 400* for 6-8 minutes, until set but not brown ... at all!
Remove from pan immediately; decorate with sprinkles if desired.

{LDM}

Punch-Drunk Love

Very festive if you float some sliced starfruit, fresh raspberries or cranberries into the punch bowl.

1 C. fresh lime juice (around 8-10 limes, usually)
1 C. ginger syrup
1 750 ml bottle of Tanqueray gin
2ltr. bottle ginger ale
15 or so dashes of Angostura Bitters
Lime slices, for garnish

Combine the ingredients in a bowl, stir lightly and add ice.

{LDM}

Sausage Wontons

From your great-Auntie J.
These are a favorite part of Christmas ... and even your Uncle D. likes these!

2 C. cooked, crumbled spicy sausage
1 1/2 C. grated cheddar cheese
1 C. Hidden Valley Ranch dressing
1-2oz. can sliced black olives
1/2 C. fresh diced red pepper
1 pkg. wonton wrappers

Grease muffin tins and press 1 wrapper into each tin. Brush with oil.
Bake @ 350* for 5 minutes.

In the meantime, combine all other ingredients.

Remove pre-baked wontons from oven, and stuff with sausage mixture. Continue baking until bubbly, 10 minutes or so.

{LDM}

Fruitcake

From your great-great Grandma E.

I don't remember eating fruitcake prepared by Grammy, but my Mom, your Grandma G. always made this for Christmas when I was a kid. It's hard to explain the goodness; unlike any other fruitcake with it's creamy, richness. We'll make it together this year!

10 oz. mini-marshmallows
1 C. sugar
1 C. whipping cream
Mix and cook until marshmallows are melted. Cool.

Add: (don't chop the fruit or nuts!)
1 # graham cracker crumbs, crushed
1 # shelled whole walnuts
1 # Brazil nuts
1/2 # light raisins
1/2 # candied pineapple
1/2 # dates
1 # candied cherries

Mix well and put in well buttered glass pan.
Keep in refrigerator for few days prior to cutting.
Slice to serve, or wrap in pieces for gifts.

{LDM}

Christmas Wreaths

One of Mama's favorite holiday treats!

30 marshmallows
1 stick butter
1 tsp. vanilla
2 tsp. green food color
3 1/2 C. cornflakes
Red hot candies

Combine marshmallows, butter, vanilla, and food color in top of double boiler (or in bowl placed over saucepan). Heat over water until marshmallows and butter are melted. stirring frequently. Gradually stir in cornflakes.
Drop from teaspoon onto waxed paper; with hands form into tiny wreaths, about 2" in diameter. Decorate with red hots, and red frosting for ribbon, etc. as desired.

{LDM}

Lasagna Cups

Your Grandma. G. makes a killer homemade lasagna. I remember Christmases where her brother, my uncle D., would ask for pans for his gift. I'll always associate lasagna with Christmas, to an extent. This recipe is modern, and fun!

Marinara Sauce:
2 T. olive oil
1/2 C. white onion, chopped
1/2# ground beef (or Italian sausage), cooked and drained
1/2 C. red bell pepper, chopped
1 small zucchini, diced
2 cloves garlic, minced
1-6oz. can tomato paste
1-8oz. can tomato sauce {+1/2 can water to wash out can}
1-14.5oz. can diced tomatoes
1 T. dried basil
1/2 T. dried oregano
1 bay leaf
1 tsp. sugar
Salt & pepper, to taste

Cheese filling:
1-10oz. tub Philadelphia Italian Herb & Cheese Cooking Cream
1/3 C. grated Parmesan cheese
3/4# mozzarella cheese, grated & divided
1/3 C. ricotta cheese
1/2 tsp. pepper
1 egg

21 lasagna pasta sheets, cooked as directed, al-dente (2 minutes less than box says!)

For the sauce- heat olive oil over medium heat and saute onions, pepper, zucchini and garlic until tender, 5 minutes. Stir in cooked ground beef and tomato paste until well incorporated. Stir in remaining ingredients and bring to simmer. Reduce heat to low and cook 30 minutes or so to thicken.

For the cheese filling- stir all ingredients together excluding half of the grated mozzarella cheese. Set aside.

For assembly- Line 12 jumbo muffin tins with squares of parchment paper. Line the edges of the muffin tins with 1 pasta sheet per cup. Spoon about 1/2 T. of sauce into the bottom of each cup . Next cut 9 pasta sheets into quarters and press one of these pieces of pasta into the bottom on top of the sauce. Top pasta sheet with a generous tablespoon of sauce and then a generous tablespoon of cheese filling.
Repeat this pasta-sauce-cheese layering one more time being sure to press out any air bubbles. Top these lasagna cups off with a 3rd piece of pasta, more sauce and the remaining mozzarella cheese.

Bake @ 350* for 25-30 minutes or until everything is hot and bubbly. Serve immediately.

{LDM}

German Chocolate Cupcakes

From Jan's Sushi Bar.

I started a fun tradition last year making your Papa's favorite dessert as part of his birthday gift. His favorite cake has always been German Chocolate, so I found a fabulous from-scratch recipe and made it into cupcakes. Your Papa said I could do this for the rest of his birthdays, and so I will.

2 C. sugar
1 3/4 C. flour
3/4 C. baking cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 C. milk
1/2 C. oil
2 tsp. vanilla
1 C. boiling water

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
Add eggs, milk, oil and vanilla; beat on medium 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared muffin tins, lined with paper.

Bake @ 350* for 30 minutes or until toothpick inserted comes out clean.

Cool completely.

Icing:

1 C. chopped pecans
14oz. sweetened condensed milk
3 egg yolks
8 T. unsalted butter, cut into cubes
1 tsp. vanilla
1 3/4 C. sweetened coconut flakes

Whisk together the milk and yolks in saucepan. Add the butter and cook over medium heat, stirring constantly with spatula, making sure to scrape the bottom and edges of the pan.

Simmer, then lower the heat to low and simmer for about 5 minutes, continuing to stir constantly, or until thickened enough to pool slightly.

Stir in the vanilla, coconut and pecans and continue to cook on low heat while stirring constantly for 1 minute. Scrape the mixture into a large bowl; cover with Saran wrap and cool to room temperature.

Ice cooled cupcakes.
Serve cupcakes chilled.

{LDM}

Rhubarb Torte

Happy birthday to your Papa today! This is his favorite dessert recipe ever. His requested birthday meal is always roasted duck, wild rice, and rhubarb torte. Even in the dead of winter!

Filling:
1 C. sugar
3 T. cornstarch
4 C. sliced rhubarb
1/2 C. water
Few drops red food coloring
Combine ingredients in saucepan and cook, stirring until thickened. Cook 2-3 minutes, then add food coloring.

Crust:
1 C. graham cracker crumbs
2 T. sugar
4 T. melted butter
Mix together and press into 9x13 pan, reserving 2 T. for topping.
Bake @ 350* for 10 minutes.

Pour rhubarb mix over crust. Cool.

Topping:
Whip 1/2 C. whipping cream, fold in 1 1/2 c. mini marshmallows, and spoon over cooled rhubarb.
Prepare 1- 3 3/4oz. package instant vanilla pudding according to directions. Spread over all, and sprinkle with remaining graham crumbs.

Serve chilled.

{LDM}

Red & Green Avocado Salad

Beautiful and delicious!

1 container cherry tomatoes, cut in half
1 carton fresh mozzarella cheese pearls, drained
1 avocado, peeled and diced
1/3 C. fresh basil, julienned
2 T. fresh parsley
1/4 C. lemon juice
1/4 C. EVOO
Salt and pepper, to taste

In a bowl, combine the tomatoes, mozzarella, basil and parsley.
In separate bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato mixture. Toss to coat. Cover and refrigerate for 1 hour before serving.
Prior to serving, stir in the chopped avocados.

{LDM}

Homemade Marshmallows

From your great-Auntie A.
These go great paired with homemade hot chocolate mix!

2 T. unflavored gelatin
3/4 C. cold water
2 C, sugar
1/8 tsp. salt
3/4 C. boiling water
1 T. vanilla

Soften gelatin in cold water 5 minutes; dissolve by stirring over hot water. Combine sugar, salt, and boiling water in 2-qt. saucepan; cook, stirring until sugar dissolves to the soft crack stage (280*). Pour into mixing bowl along with gelatin mixture and beat at low speed for 3 minutes; continue beating at medium speed for 10 minutes or until mixture is creamy and fluffy.
Add vanilla and pour into 8" baking dish dusted with powdered sugar.

Cool 1/2 hour, or until set.
Cut into 36 squares with knife moistened with water.

Place in airtight container and refrigerate until serving.

{LDM}

Cutout Cookies

From your Grandma S.

These are Daddy's favorite cookies in the entire world. Ever December, he gets so anxious for the ice cream bucket full Grandma S. prepares just for him!

1 C. butter, softened
1 1/2 C. powdered sugar
1 egg
1 tsp. vanilla
1/2 tsp. almond extract
2 1/2 C. flour
1 tsp. baking soda
1 tsp. cream of tartar

Mix butter, sugar, egg, vanilla, and almond extract until creamed. Blend in flour, soda, and tartar. Mix well with a fork.
Chill mixture for 2-3 hours.

Divide dough in half, rolling out to desired thickness. Cutout desired shapes.

Bake @ 375* for 7-9 minutes, until barely browned on edges.

Cool, ice, and decorate.

Icing:

3 C. powdered sugar
Capful of vanilla
Few T. of milk, until desired consistency is achieved
Dash of salt

{LDM}

Leftover Turkey Pitas

I engineered this recipe last year ... and it's a good way to use up those turkey leftovers in your fridge!

2 C. chilled leftover turkey, sliced
1 C. torn Romaine lettuce
1/4 C. goat or feta cheese
2 T. diced green onions
2 T. slivered almonds
4 pita pockets, warmed through

Cranberry mayonnaise:
1/2 C. mayonnaise
1/4 C. leftover cranberry sauce
1/2 tsp. tarragon
1/4 tsp. dill
Salt & pepper, to taste
Combine all ingredients in food processor and blend until smooth.

Combine turkey, lettuce, cheese, onions, and almonds. Top with cranberry mayonnaise, and fill pita!

{LDM}