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!

Vegetable Recipe - Zesty Carrot Bake by Shirlee Hintz



  • 1 lb carrots, cut into 1/2 inch slices

  • 2 TBSP minced onion

  • 3/4 C. mayonnaise

  • 1/3 C water

  • 1 TBSP horseradish

  • 1/4 Teaspoon pepper
  • 1/2 C. dry bread crumbs
  • 2 TBSP butter or margarine, melted
  • 1/2 C shredded sharp cheddar cheese


On stovetop or microwave, cook carrots until tender.


Place in a buttered 1-quart baking dish.


Set aside.


In a small bowl, combine the next 5 ingredients.


Mix well.


Pour over carrots.


Combine bread crumbs and butter.


Sprinkle on top.


Bake, uncovered, at 350 for 25 to 30 minutes.


Sprinkle with cheese.


Return to the oven for 2 to 3 minutes or until the cheese melts.


Yields 6 servings.

Cranberry Meatballs by Jane McKeon



  • 1 lb Ground Beef

  • 1 Can Jellied Cranberry Sauce

  • 1 Bottle Chili Sauce

  • 1 TBSP Lemon Juice
  • 2 TBSP Brown Sugar


Season meat with salt & pepper.


Make small meatballs.


put in baking dish.


Preheat oven at 325


Cook in saucepan 1 can of jellied cranberry sauce.


Cook down until smooth.


Add 1 bottle of chili sauce, 1 TBSP lemon juice, 2 TBSP brown sugar.


Cook on low for 5 minutes.


Pour mixture over meatballs


Bake 1 hour

Roasted Winter Vegetables by Sarah Meyer



  • 4 Carrots

  • 4 Parsnips, peeled

  • 1 Red Onion, sliced

  • 1 Medium Garlic bulb, peeled

  • 1 1/2 TBSP Olive Oil

  • 1 1/2 TBSP Light butter
  • Non-stick cooking spray
  • Salt & Pepper to taste
  • 2 TBSP fresh or 1 TBSP dry chopped Rosemary


Clean & cut carrots & parsnips into 3  x 1/2 inch pieces.


Preheat over to 400.


Spray bottom of a small roasting pan with cooking spray.


Mix carrots, parsnips, onion, garlic and rosemary in pan.


Top with olive oil & light butter.


Toss to coat.


Place in oven and roast until tender, about 1 hour.


Stir occasionally: season

BILL's Bear Bread by Arthur Eggleston II



  • 1 12 oz can beer (your choice)

  • 3 cups Self-Rising Flour

  • 2 TBSP Sugar



Mix well, place in well greased bread pan.


Bake for one hour at 350.


Serves 6-8.

Judy's Cheesecake by Judy Monteiro



  • 10 Graham Crackers, Crushed

  • 3/4 stick margarine, melted

  • 1 tsp sugar

  • 2 Eggs

  • 1 Cup Sugar
  • 1 Large pkg cream cheese
  • 1 pt. sour cream
  • 1/2 cup sugar
  • 1 tsp vanilla


Crush graham crackers & save 1/4  cup for top.


Add to crumbs, margarine & 1 teaspoon sugar.


Mix and make bottom crust in 9x13x2" pan.


Beat eggs till creamy, add 1 cup sugar & large cream cheese, put on top of crumb crust & bake 20 minutes at 350  until bubbly.


Remove & turn oven off.


Whip sour cream, 1/2 cup sugar & vanilla, pour on top of hot cake.


Put remaining crumbs on top.


Put back in over for 5 minutes, with oven off.


Cool in refrigerator for 2 hours before serving.

Grandma's Pineapple Upside Down Cake by Donna J. Cavaliere


Ingredients  PART 1:

  • 20 oz can sliced pineapple

  • 1 cup light brown sugar

  • 1/2 cup butter



In an iron skillet on top of the range, melt butter and sugar.


Add pineapple slices covering bottom of skillet, keep on low heat.


You can add more brown sugar and butter for thicker topping.

Ingredients  PART 2:

  • 3 eggs beaten separately
    (beat in 1 CUP WHITE SUGAR)

  • Slowly add 1 1/3 cups flour

  • 1/8 Teaspoon salt

  • 3 Teaspoons baking powder

  • 6 to 8 TBSP pineapple juice



Mix together


Pour batter mixture on topping in skillet


Bake at 360 for 30 minutes (test with knife in center of cake).


Remove from oven and immediately turn onto cake platter.


Add red maraschino cherries to center of each pineapple slice and let cool.


Serves 8-10



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Let it snow.. let it snow.. let it snow!!! Happy Holidays!


Merry Christmas Everyone!