Favorite Holiday Recipe

[The Virginian]

How about sharing your Favorite Holiday Recipes - I am looking for something new this year.

[chiver78]

French Toast Bake: prep the night before

1 large day-old French baguette cut into 1" cubes (if not day old, place cubes on baking sheet in 300deg oven for 10min)
1.5 boxes cream cheese (softened to room temp)
1 tsp plus 1/2 tsp vanilla extract
2 tbsp sugar
2C + 2 tbsp milk
2C fresh blueberries
10 eggs beaten
1/3 cup maple syrup


* lightly grease 9 x 13 baking dish, put layer of bread cubes on the bottom of dish (~1/2 to 2/3 of the bread cubes)
* in large bowl, combine cream cheese with 1/2 tsp vanilla, 2 tsp sugar, 2 tbsp milk and blend until creamy and spread cheese mixture over the bread cubes
* Sprinkle blueberries over toast/cheese mix
* Add remainder of bread cubes
* In large bowl, mix eggs, 2 cups milk, 1 tsp vanilla, 1/3 cup maple syrup and pour over entire dish
* Cover and refrigerate overnight
* Next day: let sit at room temp for 30min
* Bake at 350 covered for 30 min
* Uncover and bake for another 30 min of until eggs are set. I typically start turning down the oven at this point and continue baking to cook the eggs without burning the top layer of toast.



Syrup: I've made this the day of and I've also made it a day in advance and just reheated it the next day.

1C sugar
2 tbsp cornstarch
1C water
2C blueberries
1 tbsp butter

In medium saucepan, mix sugar with cornstarch and water. Bring to a boil. Stirring constantly, cook 3-4 min. Mix in blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in butter. Remove from heat.

[fiscan]

My favorite holiday recipe?

Guns mixed with plenty of ammo!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

ha aha ha hah ah ha ha haha ha hah a ha h ha ahah

[bobosensei]

I'm from the south where we call it dressing.

I cook onion and celery in butter. Once it is softened you add it to your cornbread (made the day before). I also add other things like crackers or stale bread to the mixture just for some variety and to beef up the amount of bread in the recipe. Mix in a couple of eggs, chicken stock to make it moist, and tons of sage.

[joynerk]

I'd like to know how to make stuffing (not in-the-turkey stuffing) for dh. He's a yankee, I'm a southern girl and grew up on dressing, and he misses stuffing!

Does the stove top stuffing stuff work??

[The Virginian]

This is my favorite Cranberry recipe:

Cranberry Salad

1 Package of Fresh Cranberries
2 cups of Sugar
2 Sm Pks of Strawberry Jello
1 Cup of Boiling water
1 Cup of Chopped Pecans
1 Med can of Crushed Pineapple
1 Pk of Mini Marshmallows

Take the package of Cranberries and wash them - then crush them ( I use a Manuel chopper) Place them in a bowl , stir in the sugar , cover and let set over night.

The next morning: Take the strawberry Jello and stir into the cup of bowling water.
In a large Bowl add the Cranberries, The Jello, The crushed pineapple, and Pecans.
Then cover the top of the mixture with the mini marshmallows and Pecans if desired. Let the mixture chill for about two hours!

Most of my family loves this and we have it every Thanksgiving and again for Christmas dinner or New Years Dinner.

You can also freeze the Fresh Cranberries and make this in the summer for a special treat.

[kadee]

Little Red, I'm a northern gal married to a southern guy. I make my dressing (plain bread) the same as I make his cornbread dressing. And I don't put either one in the bird. I bake both of them in greased pans/casserole dishes.
I just use plain, dried bread cubes for mine. I actually buy a loaf of cheap Walmart bread ($1) and cube it a few days before and put it in a big roaster to dry out. I stir it around a couple times a day so it dries more evenly.

Stove top is ok but I always add more onions & sage to it. I also like mine just a bit more moist than what it comes out so I add just a bit more water. It still doesn't taste the same though. Maybe because I use the turkey/chicken juice to moisten my own stuffing/dressing.

[joynerk]

I know this is a little late, but it would also work for New Year's or Easter! It's kind of involved, but not difficult... and very yummy!

Cream Cheese Braids

1 (8 oz) carton sour cream, scalded
½ cup sugar
½ cup butter, melted
1 teaspoon salt
2 pkgs dry yeast
½ cup warm water (100-115°)
2 eggs, beaten
3 ½ cups all-purpose (or bread) flour
Combine scalded sour cream, sugar, butter and salt; mix well and let cool to lukewarm. Dissolve yeast in warm water in a large mixing bowl; stir in sour cream mixture, then eggs. Gradually stir in flour (dough will be soft). Cover tightly and refrigerate overnight.
Divide dough into 4 equal portions. Turn each portion out on a heavily floured surface and knead 4-5 times. Roll each into a 12x8 inch rectangle. Spread ¼ of filling over each rectangle, leaving a ½ inch margin around edge. Carefully roll up jellyroll fashion, beginning at long side. Firmly pinch edge and ends to seal. Carefully place rolls, seam side down on greased baking sheets.
Make 6 equally spaced X-shaped light cuts across top of each loaf. Cover and let rise in a warm place (~85°), free from draft, until doubled in bulk (about 1 hour). Bake at 375° for 15-20 minutes. Spread loaves with glaze while warm. Yield: 4 (12 inch) loaves.

Filing
2 (8 oz) packages cream cheese, softened
¾ cup sugar
1egg, beaten
1/8 teaspoon salt
2 teaspoons vanilla extract
Combine all ingredients. Process in food processor or electric mixer until well blended. Yield: ~2 cups.

Glaze
2 cups sifted powdered sugar
¼ cup milk
2 teaspoons vanilla extract
Combine all ingredients, mixing well.