More Christmas Recipes                           Merry Christmas !!!!

 
I got these recipes from a local magazine I get at my home on a weekly basis. I've been looking at these recipes and my mouth waters. I want to thank the people who submitted them to the pager "THE FLYER" of Spring Hill, Florida. I'm sure someone else is going to try some of these wonderful recipes and make them part of their holiday tradition!

Please enjoy. And if you have any special recipes that you would like to share with our visitors, please send them along to me and I'll put them on this site for all to enjoy too!

More recipes added during the day. Keep checking back!


Sauerkraut Salad by Joan Williamson

 

Ingredients:

  • 1 32Oz Sauerkraut

  • 1 Cup Green Pepper

  • 1/2 Cup Onion

  • 1 Cup Celery

  • 1/4 Cup Vinegar
  • 1/4 Cup Oil
  • 1/4 Tsp. Salt
  • 1 Cup Sugar

Directions:

Rinse sauerkraut well and drain. 

 

Mix vinegar, oil, salt and sugar and pour over kraut, pepper, onion and celery.

 

Let stand overnight.


Chicken Wing Dip by Kathleen M. Koszuta

 

Ingredients:

  • 2 Cups Shredded Chicken

  • 6-8 Ounces Frank's Hot Sauce

  • 1 Cup Ranch Dressing

  • 8 Ounces Cream Cheese
  • 8 Ounces Shredded Cheddar Cheese

Directions:

Mix together and put in a pie plate.

 

Cover with shredded cheddar cheese.

 

Bake for 30 minutes at 350

 

Serve with taco chips or tortillas

 

Serves 9-10 people


Kielb-izza - Appetizer Recipe by Anna Abrami

 

Ingredients:

  • 1 Ring of Kielbasa

  • 1 Loaf Of French Bread - Baguette
    Sliced into 30 pieces

  • 1 Jar Plain Spaghetti Sauce
  • 12 Slices of Deli Mozzarella

Directions:

Slice kielbasa into 1/8" circles.

 

Place half bread on baking sheet.

 

Place 1-2 tsp of sauce on bread.

 

Place 2-3 slices of kielbasa on sauce and top with 1/2 slice of mozzarella.

 

Place in preheated broiler for 3 minutes until cheese melts.


Sticky Buns by Karen Miller

 

Ingredients:

  • 2 Loaves Frozen Bread (thawed)

  • 1 stick melted butter

  • 1 Lg pkg Vanilla Pudding (not instant)

  • 2 Tbsp Milk
  • 1 Cup Pecans
  • 1 Cup Brown Sugar

Directions:

Grease a 9" x 13" pan.

 

Sprinkle with nuts.

 

Make walnut-sized balls of dough & drop on top of nuts.

 

heat butter with other ingredients.

 

Pour over dough.

 

Refrigerate overnight.

 

Set out of refrigerator 2 hours before baking.

 

Preheat oven to 350

 

Bake 30 minutes

 

Makes 1 dozen


Chicken Casserole by Thelma Langley

 

Ingredients:

 

  • 2 Cups Chicken (cooked & Cut up)

  • 2 Cans Cream of Chicken Soup

  • 1 8oz Sour Cream
  • 1 Small Bag Pepperidge Farm Cornbread Dressing

Directions:

Put chicken pieces in bottom of dish.

 

Mix sour cream and 2 cans of soup together.

 

Spoon on chicken.

 

Put bag of dressing mix over top of soup mix and bake in 350  oven for approximately 20-30 minutes.

 

Makes excellent meal with salad or coleslaw.


Fruit Cocktail Cake by Bonnie Gibbons

 

Ingredients:

  • 2 cups Flour

  • 1 1/2 Cup Sugar

  • 2 tsp. Baking Soda

  • 1/2 tsp. Salt

  • 2 Eggs

  • 2 cups Fruit Cocktail

  • 1/2 c. Chopped Walnuts
  • 1/4 c. Brown Sugar
  • 1 can Coconut Frosting

Directions:

Mix first six ingredients with a mixer.

 

Pour into greased 9x13 pan.

 

Sprinkle with walnuts & brown sugar.

 

Bake at 325 for 45 minutes.

 

Let cool completely.

 

Frost with coconut frosting.

 

Cover & refrigerate


Upside Down Dump Cake by Angela Hetzel

 

Ingredients:

  • 1 Box Yellow Cake Mix

  • 2 Eggs

  • 2 Tablespoons Ooil
  • 1 Can Cherry Glaze

Directions:

Preheat oven to 350.

 

Mix yellow cake, 2 eggs & oil.

 

Open cherry glaze and pour on bottom of cake pan.

 

Pour cake mix on top of cherry glaze.

 

Bake for 35 minutes at 350.


Raspberry Jam Cake by Leana Shelton

 

Ingredients:

  • 1 Pkg White Cake Mix

  • 1 Small Jar Raspberry Jan

  • Any Greenery For Garnish
  • 1 Container Vanilla Frosting

Directions:

Bake cake according to package directions.

 

Put some Raspberry Jam spread evenly between layers.

 

Frost outside layers all the way around and up to the top rim about 1 inch over.

 

Fill in the center with rest of Jam.

 

Garnish and enjoy!


Crab Dip - Hot or Cold by Charles Redd

 

Ingredients:

  • 8 oz Cram Cheese

  • 1/3 Cup Mayonnaise

  • 1 tsp. Mustard

  • 1 tsp Horseradish

  • 1 1/2 tsp Minced Onion

  • 1/2 tsp Seasoned Salt
  • 1 TBSP Chopped Parsley
  • Dash of Garlic Powder
  • 6 oz can or 6 oz Fresh Crabmeat

Directions:

  1. Mix Cream Cheese, Mayo, Mustard, Horseradish, Onion & Salt until well blended
     

  2. Fold in Parsley, Garlic Powder & Crab. Bake in 350 Oven for 25-30 minutes, or until bubbly
     

  3. Serve hot with an assortment of crackers

Note: Choose small lump or flaked crab. Alternate: Non baked, make ahead and refrigerate at least 2 hours before servicing

 


I got these recipes from a local magazine I get at my home on a weekly basis. I've been looking at these recipes and my mouth waters. I want to thank the people who submitted them to the pager "THE FLYER" of Spring Hill, Florida. I'm sure someone else is going to try some of these wonderful recipes and make them part of their holiday tradition!

Please enjoy. And if you have any special recipes that you would like to share with our visitors, please send them along to me and I'll put them on this site for all to enjoy too!

More recipes added during the day. Keep checking back!


Sauerkraut Salad by Joan Williamson

 

Ingredients:

  • 1 32Oz Sauerkraut

  • 1 Cup Green Pepper

  • 1/2 Cup Onion

  • 1 Cup Celery

  • 1/4 Cup Vinegar
  • 1/4 Cup Oil
  • 1/4 Tsp. Salt
  • 1 Cup Sugar

Directions:

Rinse sauerkraut well and drain. 

 

Mix vinegar, oil, salt and sugar and pour over kraut, pepper, onion and celery.

 

Let stand overnight.


Chicken Wing Dip by Kathleen M. Koszuta

 

Ingredients:

  • 2 Cups Shredded Chicken

  • 6-8 Ounces Frank's Hot Sauce

  • 1 Cup Ranch Dressing

  • 8 Ounces Cream Cheese
  • 8 Ounces Shredded Cheddar Cheese

Directions:

Mix together and put in a pie plate.

 

Cover with shredded cheddar cheese.

 

Bake for 30 minutes at 350

 

Serve with taco chips or tortillas

 

Serves 9-10 people


Kielb-izza - Appetizer Recipe by Anna Abrami

 

Ingredients:

  • 1 Ring of Kielbasa

  • 1 Loaf Of French Bread - Baguette
    Sliced into 30 pieces

  • 1 Jar Plain Spaghetti Sauce
  • 12 Slices of Deli Mozzarella

Directions:

Slice kielbasa into 1/8" circles.

 

Place half bread on baking sheet.

 

Place 1-2 tsp of sauce on bread.

 

Place 2-3 slices of kielbasa on sauce and top with 1/2 slice of mozzarella.

 

Place in preheated broiler for 3 minutes until cheese melts.


Sticky Buns by Karen Miller

 

Ingredients:

  • 2 Loaves Frozen Bread (thawed)

  • 1 stick melted butter

  • 1 Lg pkg Vanilla Pudding (not instant)

  • 2 Tbsp Milk
  • 1 Cup Pecans
  • 1 Cup Brown Sugar

Directions:

Grease a 9" x 13" pan.

 

Sprinkle with nuts.

 

Make walnut-sized balls of dough & drop on top of nuts.

 

heat butter with other ingredients.

 

Pour over dough.

 

Refrigerate overnight.

 

Set out of refrigerator 2 hours before baking.

 

Preheat oven to 350

 

Bake 30 minutes

 

Makes 1 dozen


Chicken Casserole by Thelma Langley

 

Ingredients:

 

  • 2 Cups Chicken (cooked & Cut up)

  • 2 Cans Cream of Chicken Soup

  • 1 8oz Sour Cream
  • 1 Small Bag Pepperidge Farm Cornbread Dressing

Directions:

Put chicken pieces in bottom of dish.

 

Mix sour cream and 2 cans of soup together.

 

Spoon on chicken.

 

Put bag of dressing mix over top of soup mix and bake in 350  oven for approximately 20-30 minutes.

 

Makes excellent meal with salad or coleslaw.


Fruit Cocktail Cake by Bonnie Gibbons

 

Ingredients:

  • 2 cups Flour

  • 1 1/2 Cup Sugar

  • 2 tsp. Baking Soda

  • 1/2 tsp. Salt

  • 2 Eggs

  • 2 cups Fruit Cocktail

  • 1/2 c. Chopped Walnuts
  • 1/4 c. Brown Sugar
  • 1 can Coconut Frosting

Directions:

Mix first six ingredients with a mixer.

 

Pour into greased 9x13 pan.

 

Sprinkle with walnuts & brown sugar.

 

Bake at 325 for 45 minutes.

 

Let cool completely.

 

Frost with coconut frosting.

 

Cover & refrigerate


Upside Down Dump Cake by Angela Hetzel

 

Ingredients:

  • 1 Box Yellow Cake Mix

  • 2 Eggs

  • 2 Tablespoons Ooil
  • 1 Can Cherry Glaze

Directions:

Preheat oven to 350.

 

Mix yellow cake, 2 eggs & oil.

 

Open cherry glaze and pour on bottom of cake pan.

 

Pour cake mix on top of cherry glaze.

 

Bake for 35 minutes at 350.


Raspberry Jam Cake by Leana Shelton

 

Ingredients:

  • 1 Pkg White Cake Mix

  • 1 Small Jar Raspberry Jan

  • Any Greenery For Garnish
  • 1 Container Vanilla Frosting

Directions:

Bake cake according to package directions.

 

Put some Raspberry Jam spread evenly between layers.

 

Frost outside layers all the way around and up to the top rim about 1 inch over.

 

Fill in the center with rest of Jam.

 

Garnish and enjoy!


Crab Dip - Hot or Cold by Charles Redd

 

Ingredients:

  • 8 oz Cram Cheese

  • 1/3 Cup Mayonnaise

  • 1 tsp. Mustard

  • 1 tsp Horseradish

  • 1 1/2 tsp Minced Onion

  • 1/2 tsp Seasoned Salt
  • 1 TBSP Chopped Parsley
  • Dash of Garlic Powder
  • 6 oz can or 6 oz Fresh Crabmeat

Directions:

  1. Mix Cream Cheese, Mayo, Mustard, Horseradish, Onion & Salt until well blended
     

  2. Fold in Parsley, Garlic Powder & Crab. Bake in 350 Oven for 25-30 minutes, or until bubbly
     

  3. Serve hot with an assortment of crackers

Note: Choose small lump or flaked crab. Alternate: Non baked, make ahead and refrigerate at least 2 hours before servicing

 


 

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