Holiday Eats & Treats - October 2013

Vanilla Cream Pie

From: Risa Bakker

• 1 baked pastry shell
• 2 eggs
• 1/3 cup sugar
• 1/4 cup cornstarch*
• 2 1/2 cups milk
• 1 Tablespoon butter
• 1 1/2 teaspoons vanilla

Directions:
In a medium sauepan, combine sugar and cornstarch. Gradually stir in milk. Cook and stir over medium-high heat until thickened and bubble. Reduce heat. Cook and stir for 2 minutes more. Remove from heat.
Slightly beat eggs. Gradually stir in about 1 cup of hot filling into eggs. Add egg mixture to saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes. Remove from heat. Stir in butter and vanilla. Pour warm filling into baked pastry shell. Chill before serving.
Serve with sliced bananas and whipped cream.

*Can substitute 1/2 cup flour for cornstarch.

Pumpkin Dip

From: April Felix

• 8 oz cool whip
• 1 small packet dry instant vanilla pudding mix
• one can of pumpkin puree
• nutmeg
• nilla wafers or graham crackers

Directions:

Mix the cool whip, pudding mix, and pumpkin puree together. Sprinkle the top with nutmeg.

Serve with nilla wafers or graham crackers.

Apple Dumplings

From: Jessett Alleman

• 2 Granny Smith apples
• 2 cans crescent rolls
• 2 sticks butter
• 1 1/2 cups sugar
• 1 teaspoon vanilla
• one can of Mountain Dew
• cinnamon

Directions:

Peel and core entire apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9x13 buttered pan.

Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew can around the edges. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes.

Serve with ice cream, spoon some of the sweet sauces from the pan over the top.

Gingerbread Cake

From: Kris Thorne

• 1/2 cup shortening
• 1/3 cup sugar
• 2/3 cup molasses
• 2 large eggs
• 1 3/4 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2/3 cup sour milk ( add 3 1/2 teaspoons vinegar to whole milk)

Directions:

Preheat oven to 350°.

Grease and flour an 8" square pan (or use Pam).

Cream together shortening, sugar, molasses, & eggs. These should be added one ingredient at a time, creaming in between each addition.

In a separate bowl mix the dry ingredients.

When you have finished adding/creaming all the liquid ingredients, keep beating the liquid mixture, folding in the dry mixture, alternating with the 2/3 cup sour milk.

Once everything is mixed in, pour the batter into the prepared pan.

Bake at 350°. Check for doneness by inserting a toothpick in the middle.

When it comes out clean, it's done.

Halloween Goo

From: Mogan Fountain

• 14 oz. box of Chex cereal {I used 1/2 Rice Chex and 1/2 Honey Nut Chex}
• 7 oz. bag of sweetened coconut
• 1 cup whole almonds
• 3/4 cup butter {1-1/2 sticks}
• 1-1/2 cups sugar
• 1-1/4 cups Karo light corn syrup
• 1 to 1-1/2 cups candy corn 
• 1 cup Pumpkin Spice M&Ms

Directions:

Step One: Pour Chex cereal, coconut, almonds and candy corn into a large mixing bowl coated with non-stick cooking spray. Mix together.

Step Two: Combine butter, sugar, and Karo syrup in a medium saucepan and heat to a boil. Reduce heat to medium and continue cooking for 2-3 minutes, stirring constantly. Remove from heat. 

Step Three: Pour syrup mixture evenly into the bowl of cereal mix and stir it together. 

Step Four: Once it is combined, spread the mixture onto wax paper to cool completely.*

*I added my M&Ms after the mixture had cooled down so the chocolate wouldn't melt :)

Sweet Potato Casserole

From: Mogan Fountain

• 3 cups mashed sweet potatoes
• 1/2 stick margarine
• 1 cup sugar
• 1/2 teaspoon salt
• 3 eggs
• 1 Tablespoon vanilla
• 1/2 cup milk]

• Topping:
• 1 cup brown sugar
• 1/2 cup self-rising flour
• 1/2 cup margarine
• 1/2 cup chopped nuts

Directions:

Combine all ingredients in potato mixture and pour in a baking dish sprayed with cooking spray.

Topping: Mix and blend by hand all of the ingredients & spread on top of potatoes.

Bake until topping is light brown in a 350 degree oven.

Holiday Wassail

From: Mogan Fountain

• 2 cups water
• 11/2 cup sugar
• 4 cinnamon sticks
• 4 cups cranberry juice
• 4 cups water
• 2 cups orange juice
• 2 Tablespoons lemon juice

Directions:

Simmer 2 c water, sugar, and cinnamon sticks in crockpot on high for 10 minutes. Stir in rest of ingredients. Simmer for on high in crockpot 30 more minutes.

Artichoke Chicken

From: Jasmine Sagum

• 1 (15 ounce) can artichoke hearts, drained and chopped
• 3/4 cup grated Parmesan cheese
• 3/4 cup mayonnaise
• 1/2 teaspoon garlic powder
• couple pinches pepper
• 4 skinless, boneless chicken breasts, cut into large bite-sized pieces.

Directions:

Preheat oven to 375.

In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, garlic powder, & pepper. Place chicken in a greased baking dish, and mix with artichoke mixture.

Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

24 Karat Carrots

From: Jasmine Sagum

• 1 lb baby carrots (or normal carrots peeled & sliced)
• 2 Tablespoons butter or margarine
• 2 Tablespoons brown sugar, packed
• 1/2 teaspoon ground ginger

Directions:

Cook carrots until tender- or to desired doneness.

Add butter, brown sugar, and ground ginger; stir to coat.