12 Wonderful holiday recipes

Hello there and holiday greetings to everyone.
We the business team are pleased to bring you 12 great holiday recipes as
chosen from the files of our dear friend Melanie Mama Peach!
Enjoy now and have a great weekend.

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The business desk team


Holiday recipes

Sweet Treats
1/2 cup butter
1 1/2 cups packed brown sugar
1 cup flour
2 eggs
2 tablespoons vanilla
3/4 cup chopped pecans
Powdered sugar
Cream butter and 1/2 cup brown sugar.
Add flour; mix thoroughly. Press into
greased 8 by 8 inch pan. Bake at 350
degrees for 20 minutes. Cool. Beat
together eggs and remaining sugar. Add
vanilla and nuts. Spread on crust. Bake at
350 degrees for 20 minutes. After
removing from oven, cut around edge.
Cool 10 minutes. Cut into squares.
Sprinkle with powdered sugar when

Pineapple Orange Fluff
1 (0.30 ounce) package sugar-free orange Jello
1 (15 ounce) can crushed pineapple, undrained
2 cups buttermilk
1 (8 ounce) container fat-free Cool Whip
Heat crushed pineapple and add Jello. Stir until Jello is dissolved. Cool
about 15 minutes. Add buttermilk and Cool Whip. Stir until blended and
refrigerate until firm.
Makes 10 servings.
Per Serving:
Calories: 87.12
Total Fat: 0.43g
Saturated Fat: 0.27g
Sodium: 90.21mg
Protein: 2.14g
Carbohydrates: 16.61g
Cholesterol: 1.72mg
Fiber: 0.38g

cooking for two
frosty strawberry dessert
1 package (10 ounces) frozen sweetened strawberries, thawed
1 cup ice cubes
1 can (5 ounces) evaporated milk
1/4 cup sugar
1 teaspoon lemon juice
Place all ingredients in a blender or food processor; cover and process
until smooth. Pour into a freezer container; freeze until firm. Remove from
the freezer 5 to 10 minutes before
Makes 2 servings.

Snow Topped Brownie Mounds
1 package Krusteaz’s fat-free brownie mix
1/3 cup water
45 (about 1/2 cup) miniature marshmallows
Pinch of cinnamon, optional
Combine brownie mix and water. Add cinnamon, if desired. Mixture will be
very stiff and sticky. When mix is thoroughly moistened, make small 1 inch
balls. Place balls in mini muffin
pans that have been sprayed with cooking spray. Push 1 miniature marshmallow
into each cookie ball. Bake at 350 degrees for 8 to 10 minutes.
Makes 45 cookies.
Per Serving:
Calories: 43.71
Total Fat: 0g
Saturated Fat: 0g
Sodium: 56.52mg
Protein: 0.36g
Carbohydrates: 10.23g
Cholesterol: 0mg
Fiber: 0.35g

Cakes And Icings
Chocolate Coconut Coffee Cake
2 sticks butter
1 1/2 cups sugar
1 teaspoon vanilla
4 egg yolks
2 cups flour
3 teaspoons baking powder
1/2 cup milk
1 small can chocolate syrup
1/4 cup shredded coconut
In bowl, cream together butter, sugar and vanilla. Add egg yolks. In another
bowl, sift together flour and baking powder. Add dry ingredients, a little
at a time, alternating with milk to
batter, beginning and ending with flour. Divide batter in half. Add
chocolate syrup to half the batter, to taste and color. Spread coconut into
well-greased bundt pan. Add white batter
first, then chocolate batter. Spread chocolate batter over white. Bake at
350 degrees for 1 hour, or until top is brown.

Cakes And Icings
Cherries ‘N’ Cream Roll
1 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
3 eggs
1 tablespoon frozen orange juice concentrate
3/4 cup sugar
1 can (21 ounces) cherry pie filling
2 tablespoons water
1/2 cup powdered sugar
2 cups heavy cream
1/2 teaspoon vanilla
Grease a 15 by 10 by 1 inch jelly roll pan. Line bottom with waxed paper;
grease paper. Preheat oven to 375 degrees. Sift flour, baking powder and
salt onto a fresh piece of waxed
paper. Beat eggs in medium size bowl with electric mixer at high speed until
thick. Beat in sugar, 1 tablespoon at a time and continue to beat at high
speed until mixture is very thick and
creamy. Turn mixer to very low. Beat in orange juice concentrate and water.
Sift flour mixture over little by little; beat in until batter is smooth. Do
not overbeat. Pour batter into
prepared pan, spreading gently into corners. Bake in preheated oven for 12
minutes, or until center springs back when lightly touched. Loosen cake
around edges with knife; invert
onto a clean towel that has been dusted with powdered sugar; peel off paper.
Trim 1/4 inch from all sides with a sharp knife for easier rolling. Roll up
cake and towel together starting
with one of the long sides. Cool completely on wire rack. Put cherry pie
filling in a sieve and let most of the liquid drain off; reserve cherries.
Beat cream until stiff. Beat in powdered
sugar and vanilla. Unroll cake; spread with half the cream. Roll up cake and
filling using towel to aid rolling. Place roll, seam side down, in serving
plate. Spread with remaining cream;
garnish with reserved cherries.

Cooking For Two
Stuffed Haddock
1 tablespoon chopped onion
1 tablespoon butter or margarine
5 butter-flavored crackers, crushed
1 haddock, sole or cod fillet (1 pound)
1/3 cup condensed cream of celery soup, undiluted
1 tablespoon sour cream
In a skillet, saute onion in butter until tender. Stir in crackers and
enough water to hold mixture together. Cut a pocket into side of fillet;
stuff with cracker mixture. Place in a greased
baking dish. Combine soup and sour cream; spread over fish. Sprinkle with
paprika. Bake, uncovered, at 350 degrees for 25 to 30 minutes, or until fish
flakes easily with a fork.
Makes 2 servings.

5 Ingredient Family Favorites:
Simple Starters
Sausage And Parmesan Puffs
2 frozen puff pastry shells, thawed
1 egg
1 tablespoon milk
6 tablespoons grated Parmesan cheese
1 pound ground pork sausage
Cut each pastry shell lengthwise into 3 strips. In a small mixing bowl, beat
egg with milk. Brush the top of pastry strips with half the egg mixture;
sprinkle 1 tablespoon cheese over each
strip. Divide sausage into 6 parts and shape each into a log the same length
as the strips. Place 1 sausage log into the middle of each strip. Fold edges
up to enclose sausage and pinch
edges together. Brush tops of rolls with remaining egg mixture. Chill for 15
minutes. Place a sheet of parchment paper on a baking sheet. Cut each pastry
roll into 1 inch sections and
place on top of paper. Bake at 400 degrees for 15 to 20 minutes, or until
sausage is cooked and pastry is lightly golden.
Makes 20 appetizers.

The Best Of Country Cooking:
Cooking For Two
Lemony Sprouts Salad
1/2 pound brussels sprouts, halved
2 medium carrots, thinly sliced
2 teaspoons vegetable oil
1 tablespoon lemon juice
1/4 teaspoon salt
Dash pepper
2 cups chopped lettuce
1 tablespoon chopped sweet red pepper
Place brussels sprouts and 1 inch of water in a saucepan; bring to a boil.
Reduce heat; cover and simmer until crisp-tender, about 10 minutes. Rinse
with cold water; drain. In a small
skillet, saute carrots in oil until tender. Toss sprouts with lemon juice,
salt and pepper. Place lettuce in a bowl; top with sprouts, carrots and red
pepper. Refrigerate for 1 hour.
Makes 2 servings.

5 Ingredient Family Favorites:
Simple Starters
Caesar Toast Appetizers
1 egg, beaten
1/4 cup Caesar salad dressing
1 (8 ounce) tube refrigerated crescent rolls, separated
2 cups herb flavored stuffing mix, crushed
1/3 cup grated Parmesan cheese
Mix egg and salad dressing in a small bowl; set aside. Cut each crescent in
half lengthwise, making 16 triangles. Dip triangles in egg mixture, then
place in crushed stuffing to coat both
sides. Place coated triangles 1 inch apart on an ungreased baking sheet.
Sprinkle with Parmesan cheese. Bake at 375 degrees for 15 minutes.
Makes 16 triangles.

The Best Of Country Cooking:
Cooking For Two
Waffles From Scratch
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs, separated
1 cup milk
1/4 cup butter or margarine, melted
Powdered sugar
Fresh fruit or maple syrup
In a bowl, combine flour, baking powder and salt. Combine egg yolks, milk
and butter; stir into dry ingredients just until moistened. In a small
mixing bowl, beat egg whites until soft
peaks form; gently fold into batter. Bake in a preheated waffle iron
according to manufacturer’s directions until golden brown. Top with powdered
sugar and fruit or serve with syrup.
Makes 4 (6 inch) waffles.

5 Ingredient Family Favorites:
Simple Starters
Cheese Stuffed Peppers
1 (24 ounce) jar whole mild banana peppers, drained
12 ounces cream cheese, softened
1 (6 ounce) package dried, sliced salami
Cut stems from peppers and remove seeds; rinse. Slice horizontally if needed
to remove all seeds. Fill each pepper with cream cheese and wrap each with a
slice of salami; secure with
a dab of cream cheese or a toothpick.
Makes 8 whole appetizers or slice each into thirds for approximately 2 dozen

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