4 days left
Ok...lets be totally honest. A huge part of Christmas celebrating is lots of really good, high calorie, high fat food. From the hord'oerves to the main course to the yummy desserts....there's nothing like luving straight from the oven right????
Every year for Christmas Eve we would go to my Grandma's house. I remember the smell that filled her home....the yummy ham and cheesy potatoes. My Grandmother passed away about 9 years ago but I think of her every Christmas and remember how much I loved the good food she made us and the warm feeling that was always in her home. Whenever I eat those same dishes that she made I think of her.
Here are a few of my most favorite recipes for Christmas time:
Cheesy potatoes (aka funeral potatoes)
- 32 oz pkg frozen hash browns (I like the shredded type)
- 2 cans cream of chicken soup or cream of mushroom soup
- 1 cube melted butter
- 1/4 cup minced onion
- 8 oz sour cream
- 1 c. grated cheese
Mix all ingredients. Put in greased 13x9x2 inch casserole dish. Top with crushed corn flakes; bake at 350 for 30 minutes or until casserole is very bubbly.
24 Hour Salad
- 1 medium head lettuce
- 1/2 cup chopped celery
- 1/2 cup chopped green pepper
- 1/2 cup chopped onion
- 10oz frozen green peas, cooked, drained, cooled.
- 1 1/2 cups mayonnaise
- 2 tblsp sugar
- 4-6 oz cheddar cheese, shredded
- 8 pieces bacon, cooked and crumbled
Cut (not tear) lettuce into shreds; spread in bottom of large flat dish. Layer remaining ingredients on top of lettuce; cover with lid or plastic wrap and refrigerate 8-24 hours.
Lion House Cresent Rolls
- 2 tablespoons yeast
- 2 cups warm water
- 1/3 cup sugar
- 1/3 cup shortening, margarine, or butter
- 2 teaspoons salt
- 2/3 cup nonfat dry milk
- 1 egg
- 5 to 6 cups flour (only use enough to create a soft dough)
- Melted butter or margarine
Mix yeast and water and let stand 5 minutes. Add sugar, shortening, slat, dry milk, egg, and 2 cups of the flour. Beat together till smooth. Gradually add remaining flour till soft dough is formed. Turn onto a lightly floured surface and knead till smooth and elastic. Place in greased bowl; cover and let rise till double in bulk. Punch down; divide into thirds. Roll out one-third of dough into circle; cut into 12 pie shaped pieces. Starting at wide end, roll u p each piece into crescent. Place on greased baking sheet with point on bottom. Repeat with remainder of dough.. Brush tops with melted butter or margarine. Let rise till double. Bake at 400 degrees for 15 minutes.
Lion House Chicken (my new favorite....thanks Holly!)
- 10 to 12 8-ounce boneless, skinless chicken breast
- 2 cups ground bread crumbs
- 4 cups favorite stuffing mix
- 1 cup mushrooms, sliced
- 1 cup butter, melted
- 1/2 cup honey
- 2 cups mayonnaise
- 1/3 cup Dijon mustard
Lay whole chicken breast flat on baking sheet. Coat with bread crumbs. Prepare your favorite stuffing with mushrooms and butter. Portion stuffing mixture into 10 to 12 equal parts. Put Stuffing on one half of each chicken breast; fold over and secure with toothpicks. Bake 375 degrees for 30 minutes. Makes 10 to 12 servings. To make sause, mix honey, mayonnaise, and mustard together in a small saucepan and heat over medium heat warmed through. Top each cooked chicken breast with sauce before serving.
Baked Carmel Corn
- 2 cups brown sugar
- 1 cup margarine (I use butter)
- 1/2 cup white karo syrup
- 1 teaspoon salt
- 1 teaspoon soda
- 5-6 qt. pooped corn (about 1 cup unpopped kernels.)
Bring to boil and boil 5 minutes sugar, maragrine, syrup and salt. Remove from heat and add soda; pour over popped corn. Spread on a cooke sheet/jelly roll pan and bake at 200 degrees for 1 hour; stir every 15 minutes. Coll and store in airtight containers.
Soft Sugar Cookies
- 1 cup butter (not margarine)
- 1 cup sugar
- 1/2 cup sour cream
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 cups flour
Mix well. chill for 2 hours or freezer for 45 minutes. Roll out and cut in desired shapes. (hint: keep cookies thick) Bake at 350 for 8-10 minutes Frost with cream cheese frosting.