 Welcome...to my Holiday Recipe Page. These recipes are family favorites--some have been a part of our family holiday traditions for many years--others used only in the past few years. You are welcome to print these recipes and share them with your Family and Friends at this most Blessed Holiday Season as we Remember the Birth of our Lord Jesus Christ. Feel free to bookmark this site and send it on to your e-mail list, too. Please note, some of these may be copyrighted, but I have no idea where the credit goes. If there is any copyright infringement, I apologize in advance! May you have a Blessed Holiday Season as we remember the TRUE MEANING OF CHRISTMAS--God's Precious Love Gift to All Mankind, the Gift of His Only Son, the Gift of Salvation and Eternal Life for all who Believe! John 3:16 When it is cold, snowy, blowing, rainy outside, I just love to bake these breads. It warms up the kitchen, and the pungent aroma of spices and goodness lingers in the air. As the last loaf is taken from the oven and placed on the cooling rack, I feel a quiet satisfaction and know that I am blessed.
1/2 cup margarine Cream together the margarine and sugar. Add bananas and eggs. Mix together well. Add flour, soda, salt and mix together well. Stir in nuts. Pour into greased and floured 2-quart loaf pan. Bake for one hour at 350 degrees. Makes one loaf.
3/4 cup shortening Cream shortening and sugar together; add eggs, pumpkin, and water. Stir together flour, baking powder, soda, salt, and spices and add to pumpkin mixture. Stir in nuts and raisins. Pour into three well-greased and floured 2-quart loaf pans. Bake at 350 degrees for one hour. (Three 1-pound coffee metal coffee cans may be used. Also, this recipe does well poured into muffin tins, but reduce baking time.) For best results, bake bread day before serving. These loaves may be doubly wrapped with tin foil and placed in freezer bags for freezer storage. Make nice gifts. Cream together: 1/2 cup butter and 3/4 cup sugar. Stir in: 2 squares unsweetened chocolate, melted. Add: 2 eggs, one at a time, beating five minutes each time. (This is the secret of the silky texture!) Fold in 2 cups of whipped topping. Chill for 2 hours. Pour into a 9-inch baked pie shell.
1-lb. marshmellows, cut fine (or can use miniature) Mix above ingredients together thoroughly and then press entire mixture into a mold. Let this stand overnight. It is better when stored a few days before serving. I usually wrap well and refrigerate it. This can be sliced into small thin squares to use as "bites." Enjoy!
(1) Mix together with pastry cutter:
(2) Now, in a bowl, mix together: Pour this mixture over the crumb mixture in baking pan.
(3) For crumbly crust: Take your 1-cup of reserved dry cake mix, add 1/4 c. granulated sugar, 1/4 cup margarine, 1 teas. cinnamon and 1 teas. pumpkin pie spice. Cut this mixture together with a pastry cutter. Then sprinkle this over the mixture in the pan. This makes a nice crust. (I like this recipe better than pumpkin pie because it is sweeter and a lot easier to make.)  Many of these recipes are so simple, the kids will enjoy learning how to make these holiday treats!
In a heavy 2-quart sauce pan, mix together the following: Cook, stirring constantly (as it may scorch) over medium heat and bring to a boil (mixture will be bubbling all over the top). Boil for 5 minutes longer, stirring constantly and then remove from heat. Stir into this until completely melted - 1 cup semi-sweet chocolate bits, 1 cup of chopped pecan or walnut nut meats, and 1 teaspoon of vanilla. Spread into a buttered 8 x 8 inch square pan, cool, and cut into squares. In glass mixing bowl, combine 1 cup peanut butter and 1 cup margarine. Microwave (nuke) 30-45 seconds on full power. Add: 2 cups graham cracker crumbs and 2-1/2 cups powdered sugar. Blend together and press this into a 9 x 13 inch pan. Melt in microwave in separate bowl for 2 minutes: 1 pkg. semi-sweet chips (12 oz) and 2 tbsp. oil and spread this over top of the peanut mixture. Refrigerate and enjoy.
1 small potato, boiled in skin (or nuked about 4 minutes until done)
(1) Peel potato and mash it while it is hot.
1 cup sugar Combine sugar, syrup, and salt in a 2-quart mixing bowl. Microwave on high for 5 minutes. Stir in nuts and microwave for 3 to 5 more minutes. (watch so nuts don't burn) Stir in butter, vanilla, and baking soda until mixture is light and foamy. Spread on a well greased cookie sheet. Cool and slam cookie sheet on counter to break up into small pieces. 1 pound confectioner's sugar. Place this in a large microwavable bowl. With your fist, make an indentation in the center and place in the indent: 1/4 cup milk - 1 stick margarine (cut into pieces) - about 1/2 cup peanut butter (may use chunky or smooth). Nuke for about 2 minutes on high, uncovered. Stir well and add 1 teaspoon vanilla. Stir again until well blended and pour into an 8 x 8 inch pan. Chill one hour and serve.
1 pound chopped dates Mix above ingredients together and form into 1" balls. Roll in graham cracker crumbs and then roll in powdered sugar. Do not freeze or refrigerate.
2 eggs, beaten until thick Add sugar to eggs. Fold in flour, salt, and baking powder, sifted together. Add dates, nuts, and vanilla. Spread in a thin sheet in oiled pans. Bake in a slow oven - 300 to 325 degrees for 25 minutes or until lightly browned. Cut into bars while warm, then roll in powdered sugar. Makes 24 bars.
2-2/3 cups flaked coconut Combine coconut, milk, and vanilla; mix well. Drop from teaspoon, 1-inch apart onto a well-greased baking sheet. Bake at 350 degrees for 8-10 minutes or until lightly browned. Remove at once from cookie sheet. Makes about 30.
1 cup softened butter Mix ingredients together. Then form into 1" balls, stuffing a cherry, candy kiss, nut, mint, gumdrop, etc., into each one for a surprise. Bake at 350 degrees at 2-inches apart on ungreased cookie sheet for 14-16 minutes or until lightly browned (watch as they can burn quickly). Cool 10 minutes then roll in powdered sugar.
1 cup sour cream Toss above ingredients together. Refrigerate overnight. Serve with pumpernickel bread slices or rolls; great with rye crackers, too!
3/4 cup sour cream Combine sour cream, salt, garlic powder, pepper - stir well. Add peas, tomato, and onion. To serve, spoon onto a bed of lettuce, garnish with tomato wedges and sprinkle with crumbled bacon. Chill.
1 can (14 oz) artichoke hearts, drained & chopped Bake one pan of Jiffy Cornbread Mix according to package directions & let cool. (You can do this the day before.) Saute 1 medium chopped onion and about 1/2-cup chopped celery until nearly cooked. Next, break up the cornbread into fine pieces in a big mixing bowl. Add one package of dry herbal stuffing (like Stove Top, Pepperidge Farm, etc.). Add the sauteed onions & celery to this, then add three beaten eggs, salt, pepper, and a little sage (optional) to taste. Smush this all together with your hands until moist, adding one can of chicken broth & just a little milk, so that the final consistency is like thick oatmeal. Put this into a very well-greased pan or casserole dish and bake (covered) at 400 degrees for 1 to 1-1/2 hours until very lightly browned on top. (If using a glass casserole dish, bake at 375 degrees) Optional idea: Lightly brown & separate into pieces while cooking, a 1-lb package of sage sausage (like Jimmy Dean), drain well, and add to the mixture before baking. 
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