Holiday Recipes

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Holiday Recipes

Holiday Recipes questions and answers

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Q: holiday recipes?
What are some really great & easy holiday recipes and how can i make them?

A: For a simple, and quick recipe, try using ingredients that are pre-made! Such as cake mixes. You can add ingredients, such as fruits and candies, to give it a little more flavor. Here is a simple recipe that is delicious: INGREDIENTS 1 (18.5 ounce) package yellow cake mix 1 (3.5 ounce) package instant vanilla pudding mix 4 eggs 8 ounces sour cream 8 (1 ounce) squares German sweet chocolate, grated 1 cup semisweet chocolate chips DIRECTIONS 1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch cake pan. 2.Mix all ingredients and pour into prepared pan. 3.Bake at 350 degrees F (175 degrees C) for 55 minutes. YOU DON'T EVEN NEED TO FROST IT!

Q: What are some Chinese/Japanese holiday recipes?
I'd like to bring some culture into my Christmas this year. What are some different holiday foods common in eastern Asia? A link to a recipe site would be fantastic.

A: Careful Matt, someone will write some smart alec comment about cream of "sum yun guy" here! I love the Benihanna sight for great recipies. Their food rocks!! Happy Holidays!

Q: Favorite Family Holiday Recipes?
I just got married this past year and so I've been wanting to try out different holiday recipes so that I can discover what will become our own yearly tradition...I've been copying tons of recipes online but you never know how good they'll be, so if you all will contribute your favorite recipes you always just HAVE to have during the holidays I would appreciate it! I'm mainly looking for desserts but other dishes are welcome as well. thanks :)

A: These are my favorite Holiday Recipes. 7-layer bar cookies... These are YUMMY!!!! 1/2 c. butter or margarine 1 c. graham cracker crumbs 6 oz. chocolate chips 6 oz. butterscotch chips 1 1/3 c. flaked coconut 1/2 c walnuts 1 can sweetened condensed milk Melt butter in 13x9' pan. Sprinkle crumbs evenly over butter. Layer with chocolate chips, butterscotch chips, coconut and walnuts. Pour milk over all. Bake @ 350' for 30 minutes. Cool. Cut into bars. YUMMY PUMPKIN CAKE 2- 15 oz. cans of pumpkin 1- 12 oz. can evaporated milk 2 tsp. cinnamon 1 pkg Yellow Cake mix ( I use Betty Crocker Super Moist) 4 eggs 1 1/2 cups Sugar 1/2 tsp. nutmeg 1 cup melted butter 1 cup nuts Beat pumpkin, milk, eggs, sugar and spices. Pour into ungreased 13"x9"x2" pan. Sprinkle dry cake mix over pumpkin. Pour butter over top. Sprinkle with nuts. Bake at 350' for one hour- no longer. Cool. Serve with Cool Whip. (This is more the consistency of a stiff pudding, rather than cake.) Easy Oreo Truffles 1 pkg -18oz Oreo chocolate sandwich cookies, divided 1pkg (8oz cream cheese, softened 2 pkg ( 8oz each) Baker's semi sweet baking chocolate, melted Crush 9 of the cookies to fine crumbs in food processor; reserve for later use (I use a blender or you can put them in a resealable plastic bag and use a rolling pin to crush them.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into balls, about 1 inch in diameter. Dip balls in chocolate; place on wax paper- covered baking sheet. Sprinkle with reserved cookie crumbs. Refrigerate until firm, about an hour. Store covered in refrigerator. Makes approx 40-50 truffles You will have some leftover cookie crumbs. I just put them in a freezer bag and put them in the freezer. We like to use the crumbs with ice cream. For easy dipping, place truffle ball in melted chocolate to coat; Lift truffle from chocolate using two forks (this will allow extra chocolate to run off) before placing on wax paper These are so delicious and they make ALOT. Christmas Crispies Ingredients: 1- 6 oz. pkg. semi sweet butterscotch pieces 1/2 c. peanut butter 5 cups of Rice Crispie cereal ( i use a generic brand) Stir the 6 oz. pkg of butterscotch bits and the peanut butter in a pan, over low heat, until the butterscotch melts. Then pour mixture over the cereal and stir together gently. Drop by teaspoons onto wax paper. Chill for two hours or over night.

Q: What are some really good vegetarian/ vegan holiday recipes?
Every year, my family contributes to a holiday potluck at christmas and thanksgiving, and even at easter. i would like to make some really good food vegetarian/ vegan food for my family. Any suggestions?

A: i think they would like the celebration roast with gravy. the apple potato dumplings that come with the tofurkey feast. sorry its the one day of the year that i don't want to cook anything from scratch ricardo--can i find your video on youtube or google?

Q: Does anyone have any quick and easy holiday recipes?
My inlaws are coming for Christmas dinner. I have a 9 month old so don't have a lot of time to prepare dinner. I can follow a recipe just fine but am not a great cook without one. Could anyone suggest some good recipes for dinner. We have the turkey planned out, but nothing else so far. We don't need sweets as they are taken care of. Thanks so much!

A: Fresh green beans with buttered almonds. (veg. side dish). This is how you will get PERFECT green beans: Melt 1/2 stick butter in a large frypan. Put in 1/2 cup sliced almonds. Saute a minute, until nuts begin to lightly brown. REMOVE FROM HEAT IMMEDIATELY. Boil 4 qts salted water. Drop in fresh, trimmed green beans. Boil 4 MINUTES! No more. Toss green beans in buttered almonds, and add a little more salt.

Q: What are some good recipes for a holiday dessert for a luncheon at work?
My company is doing a holiday luncheon next wednesday and i'm looking for a great holiday dessert recipe to bring in! Any ideas?

A: How about some christmas cookies;) Delcious Recipe Follows: Ingredients * 2 1/2 cups all-purpose flour * 2 teaspoons ground cardamom * 1/4 teaspoon fine salt * 1 cup unsalted butter, (2 sticks), at room temperature * 1 cup confectioners' sugar * 1 large egg, room temperature * 1 tablespoon pure vanilla extract * 1 teaspoon finely grated lemon zest * Colored sanding sugars or chopped toasted pecans Directions Whisk the flour, cardamom, and salt in a bowl. Put the butter and confectioners' sugar in a food processor, and process until smooth. Pulse in the egg, vanilla, and lemon zest until combined. Add the flour mixture and process to make a soft buttery dough. Divide dough in half onto 2 (12-inch long) sheets of plastic wrap, using the plastic, shape into rough logs. Refrigerate the dough logs for 30 minutes until just firm enough to shape into uniform logs, 8-inches long by 2-inches in diameter. Refrigerate until firm, at least 2 hours or overnight. Preheat oven to 325 degrees F. Scatter either the sanding sugars or toasted nuts on a work surface and roll the logs until completely coated. Cut into 1/4-inch thick cookies and space about 1 inch apart on parchment-lined baking sheets. Bake until golden around the edges, about 20 to 25 minutes. Cool cookies on the pan on wire racks. Store in an airtight container at room temperature for up to 2 weeks.

Q: Recipes.....what is your favorite holiday recipes?
What is your favorite holiday get together recipes? I am trying to find new ideas to spice up the Holiday's. Thanks.

A: I am always asked to make and bring my homemade Irish Creme Fudge. I also make this using Kahlua, brandy, Kirsch, spiced rum or other liqueurs and add nuts and/or fruits that compliment the chosen liqueur. Irish Crème Fudge 3 sticks of butter (3/4 pound) 3 cups sugar 2/3 cup evaporated milk 1 7-ounce jar Kraft marshmallow crème 12 ounce bag semi-sweet chocolate chips 1 bottle (airline size or nip) Irish Crème 2 cups walnuts or pecans - optional 2 8-inch square pans sprayed with non-stick spray In a 3 quart sauce pan - preferably enameled cast iron - melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes. Turn off heat and mix in marshmallow crème. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish crème and nuts, mixing thoroughly. Pour mixture into pans and cool thoroughly before cutting into squares and serving. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%% My sweet potato casserole is from Colonial Williamsburg and it is something else that I am always asked to make and bring along with my grandmother's jello salad. Kings Arms Tavern Sweet Potatoes 3-pounds sweet potatoes ¾-cup light brown sugar, packed divided 3-tablespoons butter 5 teaspoons cinnamon ½-teaspoon nutmeg ¼-teaspoon salt 1-cup milk Preheat oven to 400º Grease 1½ quart casserole Cook sweet potatoes in boiling salted water until done; drain peel and mash them. Stir in all the remaining ingredients except 2 tablespoons of sugar. Turn the mixture in to prepared casserole and sprinkle with remaining sugar. Bake at 400º for 30 minutes. PUMPKIN can be substituted for the sweet potatoes and it comes out well. **************************************... Lime Jell-O Mold 1 large box Lime Jell-O 8 ounces Cream Cheese - room temperature 1 can Crushed Pineapple - chilled 1 16 ounce container of Cool Whip or fresh whipped cream Drain pineapple saving liquid to use in Jell-O. Make Jell-O using the quick-set instructions replacing some of the cold water with the pineapple juice. Make sure gelatin is well dissolved. Place in fridge until semi-set. In a blender combine cream cheese and pineapple until well blended. Mix into semi-set Jell-O than fold in Cool Whip. Pour into a gelatin mold and refrigerate until set or over night. To serve, unmold onto a plate large enough for the mold. &&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&& In the winter I like to serve fruit salsas and chips around the holidays. Fruit salsas and chips are light and they look pretty with all the different colors combined. Mango Salsa 2 cups Ingredients 1-1/2 cups chopped, peeled mangoes or peaches 1 medium red sweet pepper, seeded and finely chopped 1/4 cup thinly sliced green onions 1 jalapeno chile pepper, seeded and finely chopped 1 tablespoon olive oil 1/2 teaspoon finely shredded lime peel 1 tablespoon lime juice 1 tablespoon vinegar 1/4 teaspoon salt 1/4 teaspoon black pepper Directions 1. Combine all ingredients in medium bowl. Makes 2 cups. *************************************************************** Savory Strawberry Salsa Ingredients 2 cups strawberries, coarsely chopped 1 cup avocado, seeded, peeled, chopped 1/2 cup cucumber, coarsely choppes, seeded 2 tablespoons honey 1 teaspoon lime peel, finely shredded 2 tablespoons lime juice 1 to 2 tablespoons jalapeno chile pepper, seeded, finely chopped 1/4 teaspoon black pepper, coarsely cracked Directions 1. In a medium bowl, combine ingredients. Cover and chill for 2 to 24 hours. Makes 12 (1/4 cup servings). ********************************************************************** Orange-Pineapple Salsa Prep: 20 minutes Marinate: 8 hours Ingredients 2-1/2 teaspoons finely shredded orange peel 2 oranges, peeled, sectioned, and coarsely chopped 1 cup chopped fresh pineapple or canned crushed pineapple, drained 2 tablespoons snipped fresh cilantro 1 tablespoon finely chopped shallot 1 fresh jalapeno chile pepper, seeded and finely chopped Directions Meanwhile, for salsa, in a small bowl stir together orange peel, the orange, pineapple, cilantro, shallot, and jalapeno pepper. Cover and chill until ready to serve or up to 24 hours. ********************************************************************* Fruit Salsa Start to Finish: 25 minutes Ingredients 2 kiwi fruits, peeled and chopped 2 mangoes, seeded, peeled, and chopped (2 cups) 2 cups chopped fresh strawberries 1 small fresh jalapeno chile pepper, seeded and finely chopped (about 1 Tbsp.)* 1/4 cup snipped fresh mint 2 Tbsp. lime juice 2 Tbsp. honey 1/2 cup fresh raspberries 8 1-inch slices quartered watermelon 1 pint lemon or lime sorbet or sherbet Directions 1. In a large bowl combine kiwi fruits, mangoes, strawberries, jalapeno pepper, mint, lime juice, and honey. Gently stir in raspberries. Serve immediately or cover and chill up to 4 hours. Serve over watermelon quarters with sorbet. Makes 8 servings. *Note: Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands touch the peppers, wash your hands well with soap and water.

Q: your favorite Holiday Recipes?
I'm looking for great holiday recipes there are so many out there it's hard to know whats good. I was wondering if someone had an old recipe they like to make and would share it WOW! thanks for all the great recipes they sound heavenly:)

A: Sausage, apple, cranberry stuffing-----Very Yummy!!! INGREDIENTS 1 1/2 cups cubed whole wheat bread 3 3/4 cups cubed white bread 1 pound ground turkey sausage 1 cup chopped onion 3/4 cup chopped celery 2 1/2 teaspoons dried sage 1 1/2 teaspoons dried rosemary 1/2 teaspoon dried thyme 1 Golden Delicious apple, cored and chopped 3/4 cup dried cranberries 1/3 cup minced fresh parsley 1 cooked turkey liver, finely chopped 3/4 cup turkey stock 8 tablespoons unsalted butter, melted DIRECTIONS Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors. Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill. Pumpkin bars--- good! INGREDIENTS 1 cup butter 2 cups white sugar 4 eggs, beaten 1 (15 ounce) can pumpkin puree 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 cup chopped walnuts 1 (3 ounce) package cream cheese, softened 1/3 cup butter, softened 1 teaspoon vanilla extract 3 cups sifted confectioners' sugar DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10x15 inch jellyroll pan. In a large bowl, cream together butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the pumpkin. Combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg; stir into the pumpkin mixture. Mix in walnuts. Spread evenly into the prepared pan. Bake for 30 to 35 minutes in the preheated oven, or until toothpick inserted near the center comes out clean. Cool completely before frosting. In a medium bowl, mix together the cream cheese, 1/3 cup butter, and vanilla until smooth. Gradually blend in sugar, then beat until smooth. Spread over cooled pumpkin bars. Cut into squares. ----- Pumpkin, apple cobbler---- simple, & good. INGREDIENTS 8 small Granny Smith apples - peeled, cored and sliced 3/4 cup pumpkin butter 1/2 (14 ounce) package pumpkin quick bread mix 8 tablespoons butter sweetened whipped cream DIRECTIONS Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the apples and pumpkin butter. Spread evenly in a 8 or 9 inch square baking dish. Pour the pumpkin bread mix into a bowl, and cut in the butter until the mixture resembles coarse crumbs. Sprinkle over the top of the apples. Bake for 45 minutes in the preheated oven, or until the apples are tender enough to insert a fork. Serve warm with whipped cream. Sweet potato bake-----Yummy!!!!! INGREDIENTS 2 pound sweet potatoes, peeled and cubed 2-1/4 teaspoons minced fresh ginger root 6 tablespoons butter or margarine 6 tablespoons white sugar 1 tablespoon and 1 teaspoon orange zest DIRECTIONS In a medium saucepan over medium high heat, cover the sweet potatoes with enough water to cover. Bring to a boil and cook until soft, about 15 to 20 minutes. Drain; transfer to a food processor and puree. In a saucepan over medium heat, combine the ginger, margarine, sugar, and orange peel. Allow margarine to melt and mix ingredients together well. Add the puree and swirl together. Serve warm

Q: holiday recipes from Austria. However not for christmas or easter i need a different holiday with diff recipes
Please tell me some holidays from austria except christmas and easter.....and please tell me some recipes that go with them

A: sammy --- why would you not want to reckonise the birth and death of Jesus Christ.

Q: I want some good holiday recipes that are easy.?
I want to have this good celebration.I already have some recipes stored on my notepad.

A: Do u like chocolates? I come across this really simple recipes but sounds good: http://www.beauty-tricks.com/beautyforum/viewtopic.php?t=17

Q: Anyone have any good Holiday recipes?
I need a side dish and a snack type recipe. Thanks and Merry Christmas.

A: Brisket of Beef Ingredients Serves 10 to 12 1 brisket of beef (about 5 1/2 pounds), top flap removed and fat trimmed 1 1/2 teaspoons salt, or to taste 1/4 teaspoon freshly ground black pepper 3 tablespoons olive oil 3 large onions (about 2 1/2 pounds), thinly sliced 2 cloves garlic 2 cups dry red wine 5 medium carrots, cut into 2-inch pieces 2 celery stalks, peeled to remove strings, cut into 2-inch pieces One 28-ounce can plum tomatoes, with juice, pureed though a food mill Directions Preheat oven to 325 degrees. Trim any remaining excess fat from brisket. Season both sides of brisket well with salt and pepper. Heat 2 tablespoons olive oil in a heavy casserole over medium-high heat. Add brisket, and brown very well, 4 to 5 minutes per side. Transfer to a plate, and set aside. Reduce heat to medium low, add remaining tablespoon olive oil, onions, and garlic, and cook, stirring frequently, until quite brown and very soft, about 25 minutes. Add red wine, raise heat to high, and bring to a boil. Cook about 2 minutes, scraping up the brown bits on the bottom of the pot. Add carrots, celery, and tomatoes, and stir well to combine. Return brisket to the pot, spooning some liquid and vegetables over it. Cover, and transfer to the oven. Cook until very tender, about 3 hours, carefully turning meat after 1 1/2 hours. Let cool slightly, and remove brisket, being careful not to shred it. Transfer sauce and vegetables from the pot to a food processor, and process until very smooth. Adjust seasoning with salt and pepper if necessary. If preparing the day before, return brisket to pot, pour sauce over, and refrigerate. If serving right away, return sauce to the pot. Slice meat across the grain into 1/4-inch-thick slices, and place in sauce. Warm over medium-low heat for about 5 minutes. If refrigerated overnight, remove brisket from refrigerator, and slice across the grain. Add sliced meat to sauce, and reheat over medium-low heat untill warmed through, about 30 minutes. http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=bdb940ee0c90f010VgnVCM1000003d370a0aRCRD&vgnextfmt=default Lollipop Cookies Ingredients Makes 24 2 3/4 cups all-purpose flour (spooned and leveled) 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1 cup granulated sugar 1 large egg 2 teaspoons pure vanilla extract Colored sanding sugar or sprinkles (preferably black and orange) 24 wooden ice-pop sticks Directions Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg and vanilla; beat until combined. With mixer on low speed, add flour mixture; mix just until combined (do not overmix). If using two colors of sanding sugar, place each in a separate shallow dish (or combine them in one). Roll dough into balls, using 1 1/2 tablespoons for each. Roll in sanding sugar, pressing lightly to coat completely. Insert a wooden stick in center of each ball; place on baking sheets, about 1 1/2 inches apart, with wooden sticks lying horizontally. Lightly press down on each ball with the bottom of a glass to flatten slightly. Bake until edges are golden and crisp, about 20 to 25 minutes. Transfer cookies immediately to a wire rack to cool completely.

Q: I'm lookin for really good holiday recipes, for cookies mainly?
any awesome recipes or good web sites to visit would be really helpful-thanks alot

A: Oreo Balls 1 pkg Oreo cookies 1 pkg cream cheese 1 pkg almond bark crush Oreos blend crusehd Oreos with cream cheese form into bite-size balls dip each ball in melted almond bark place on wax paper in fridge to cool once cooled you can drizzle with chocolate or frosting (decorate with frosting to make holleys, bells, christmas trees)

Q: What are websites with good international holiday recipes?


A: visit this: http://www.recipesource.com/ http://fooddownunder.com/cgi-bin/search.cgi?q=holiday and happy holidays

Q: Does anyone have any really good holiday recipes they'd like to share?


A: 1 cup butter 1 cup sugar 1 teaspoon vanilla extract 1 teaspoon Southern Comfort 2 cups all-purpose flour, sifted or stirred before measuring dash salt 1 teaspoon baking powder PREPARATION: Cream butter and sugar until light and fluffy. Add vanilla. Sift together flour, salt, and baking powder. Stir dry ingredients into butter mixture; mixing until well blended. Roll out and cut into shapes. Place on ungreased cookie sheets. Bake butter cookies at 300° for 20 minutes, or until just lightly browned. Makes 5 to 6 dozen butter cookies.

Q: i need tasty and easy holiday recipes?
like cookies...cakes...i dont know someting delicious and fast. any ideas?

A: Easy, Festive Chocolate Holiday Pretzels 3 (10 ounce) bags checkerboard or windowpane shaped pretzels 1 (17 5/8 ounce) bag holiday M&Ms plain chocolate candies (red & green) 3 (13 ounce) bags Hershey's Hugs chocolates 3 (13 ounce) bags Hershey's chocolate kisses Preheat oven to 170 degrees. Open the bags of pretzels and remove all the unbroken pretzels. Place them on waxed paper-lined cookie sheets in a single layer. Unwrap Hugs, place one on each pretzel, repeat for an entire cookie sheet. DO ONLY ONE TYPE OF CANDY PER SHEET, as the Hugs melt much quicker than the Kisses. Repeat using the Hershey Kisses. Place cookie sheet/s in the preheated oven, bake for 4 MINUTES FOR THE SHEET OF pretzels and HUGS, 5-6 minutes for the pretzels and Kisses. Immediately upon removing from the oven, place one M-n-M on top of each pretzel/chocolate. Place cookie sheet in freezer for 8-10 minutes, to allow chocolate to re-set. Easy 3-Step Holiday Cherry Pie 2 ready-made pie crusts 2 cans cherry pie filling 1 egg, beaten 1 teaspoon water Place one ready-made pie crust in a pie pan. Pour in pie filling. Using remaining pie crust, cut holly-leaf shapes (or any shape you prefer) and decorate pie edge. Mix together beaten egg with water, brush on decorations. Bake at 425-degrees for 40 minutes or until crust is golden brown New Year Cheesecake 1 (8 ounce) package cream cheese, softened 2 cups milk 1 package instant lemon pudding 1 graham cracker crust Combine cream cheese and 1/2 cup milk in a medium bowl. Mix until smooth. Add remaining milk and pudding mix. Using an egg beater, mix well. Pour into pie crust. Refrigerate an hour or until firm.