Here they are, the tried-and-true’s, the never-fails, the holiday recipes we pull out year after year, lest our families tar and feather us for NOT making them! Try them yourself – who knows? They may become part of your Christmas recipe arsenal.
Marshmallow Fudge – from Ginger, Lehman’s Warehouse
This recipe is from my boys’ Great Grandmother Naomi.
1 can evaporated milk
4 cups sugar
2 sticks margarine
3- 6oz packages of semisweet chocolate chips
2- 7oz jars of marshmallow creme
Place first 2 ingredients in a pot and bring to a hard boil. Allow to boil for 10 minutes while stirring CONSTANTLY. It will burn if you stop. Remove pan from heat and stir in margarine, chocolate chips and marshmallow creme and beat until creamy. Place in a sprayed 13×9 pan. Let set up in fridge and cut into pieces.
Easy Oatmeal Cranberry Bars – from Shelley, Catalog Dept.
Great for Christmas morning, or an anytime snack.
Crust:
1 c. butter, softened
1 c. brown sugar
Cream together until light and fluffy.
In a separate bowl combine:
2 1/2 c. oatmeal
1 c. flour
Gradually add this mixture to the creamed mixture until crumbly. Press into a greased 9×13 pan. Spread 1 – 16 oz. can of whole berry cranberry sauce over the crust mixture.
In a microwave-safe bowl melt 1/4 c. butter then stir in:
1/2 c. finely chopped pecans
1/2 c. brown sugar
1 c. oatmeal
Sprinkle this mixture over the cranberry sauce. Bake at 375 for 25-30 minutes until lightly browned.
Date Pinwheel Cookies – from Shelley, Catalog Dept.
These are an Ohio Amish Country tradition!
Dough:
2 c. brown sugar
1 c. shortening
3 eggs
1 t. vanilla
1 t. soda
1 t. baking powder
Pinch of salt
3 ½-4 c. flour
Cream sugar and shortening together. Add eggs and vanilla and mix well. Mix in the dry ingredients – use enough flour to make a soft dough that isn’t sticky.
Date filling:
1 c. chopped dates
1 c. sugar
1 c. water
3 T. flour
Mix in saucepan and cook until thick. Then add 1 c. chopped walnuts. Cool mixture. Divide dough into 2 equal sized balls. Roll one ball out to approximately ¼†thick. Spread half of the date filling over the dough. Roll up tightly and place roll in refrigerator for several hours. Repeat with other ball of dough. When chilled slice the rolls in approximately ½†– ¾†slices. Place cut side down on cookie sheet and bake at 350° for 12 minutes.
Note: These can also be made with a round cookie cutter. Place a small amount of filling on half of the round cookie and fold over and close edges by pressing together with fork tines.
Hot Artichoke Dip – from Sarah, Catalog Dept.
2- 6.5oz jars marinated artichoke hearts, drained and coarsely chopped
1- 10 oz pkg. frozen chopped spinach, thawed and drained
1/2 c. sour cream
1/2 c. mayonnaise
1 garlic clove, pressed
3 oz. fresh Parmesan cheese, grated, about 3/4 c.
Preheat oven to 375 degrees. Coarsely chop artichoke hearts. Add spinach, sour cream, mayo, garlic and cheese. Mix well. Bake 20-25 minutes or until bubbly. Serve with favorite tortilla chips, crackers or pita bread wedges. Makes about 3 cups.
Bacon-Wrapped Perfection – from Sarah, catalog dept.
These are so easy, and sooooo good (although, I admit, not so good for you – that’s why we only make them once a year). If we don’t have these on New Year’s Eve, it just isn’t New Year’s Eve.
Li’l Smokies mini sausages
bacon strips (uncooked)
brown sugar
Wrap each Li’l Smokie with about a half piece of bacon (cut bacon strips in half lengthwise if needed). Secure with toothpick. As you wrap them, place them in a 9×13 pan. Sprinkle liberally with brown sugar – enough so they are entirely covered. Bake at 350 until the brown sugar is melted, carmelized and bubbly – 20-30 minutes or more (watch them). Remove and eat … and eat … and eat…
Happy Holidays!
