Holiday Snack – HONEY ROASTED HOLIDAY MIX
6 c. popcorn
1 (5 oz.) can wide chow mein noodles
1 c. honey roasted peanuts
5 tbsp. butter
3 tbsp. sugar
1 tsp. vanilla
1/2 tsp. cinnamon
In large roasting pan, mix popcorn and chow mein noodles.
Melt butter and sugar together, stir in vanilla and cinnamon.
Pour over popcorn, toss to coat. Bake at 250 degrees for 1
hour, stirring every 20 minutes. Add nuts, spread on paper
towels to cool. Store airtight.
Snack Recipe – Sugarplum Pretzel Wands
To get your child started in the kitchen, try this fun and easy-to-prepare recipes featuring Sun-Maid Raisins and dried fruit products:
Although these wands are fit for any sugarplum fairy, they are also a
versatile treat for any holiday. Try red, white and blue colored frosting for
4th of July or pale green and pink for Easter!
12 large pretzel rods, 1/2 inch thick by 8 inches long
1- 7 ounce bag Sun-Maid Fruit Bits
1 – 16 ounce can vanilla frosting
Red and green liquid food dye
Assorted holiday sprinkles and candy decorations
LET’S GET ROLLING!
1. Divide frosting in half and place in 2 small bowls. Put several drops of
red food dye in one bowl and several drops of green food dye in the other bowl.
Stir to blend each color.
2. Combine Sun-Maid Fruit Bits and assorted holiday candy decorations and
pour onto a small sheet pan.
3. Coat 1/2 of each pretzel rod with colored frosting and roll coated end
into Sun-Maid fruit bits and holiday candy mixture.
4. Place on foil or waxed paper- lined sheet pan and refrigerate for
10 minutes to harden frosting or cover and chill until ready to serve.
Fun gift idea: Tie with a colorful ribbon for a sweet homemade treat!
Holiday Appetizer – Holiday Ham Balls
3 cups buttermilk baking mix (use this to make it easier and faster)
10 1/2 cups smoked ham (finely chopped)
4 cups sharp cheddar cheese (shredded)
1/2 cup Parmesan cheese (grated)
2 teaspoons parsley flakes
2 teaspoons [(spicy brown) - your choice] mustard
2/3 teaspoon milk
Heat oven to 350 Fahrenheit.
Lightly grease your pan, 15 1/2 x 10 1/2 inch.
Mix thoroughly the Bisquick (buttermilk baking mix),
finely chopped, fully cooked ham, and remaining ingredients.
Shape mixture into 1 inch balls.
Place about 2 inches apart in pan.
Bake 20 to 25 minutes or until brown.
Immediately remove from pan.
Holiday Dessert – Holiday Eggnog Pie recipe
1 1/2 cups graham cracker crust
1/4 cup granulated sugar
1/4 cup chopped almonds
1 teaspoon ground cinnamon
1/4 cup butter, melted
Combine crust ingredients in a small bowl. Press the mixture on bottom and
sides of a buttered 10-inch pie pan.
1 envelope unflavored gelatine
1/4 cup cold water
1/3 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups canned eggnog
1 1/2 (1 ounce) squares unsweetened chocolate, melted
1 teaspoon vanilla extract
2 tablespoons rum
1 cup whipping cream, whipped
Sprinkle gelatine over water to soften. Mix sugar, cornstarch and salt in
top of a double boiler. Gradually stir in eggnog. Cook over hot, not boiling,
water, stirring constantly until thickened. Remove from heat and stir in
softened gelatine until dissolved. Divide filling in half. Add melted chocolate
and vanilla extract to one half. Set aside. Allow remaining half to cool;
then fold in rum and whipped cream. Pour the rum-flavored mixture into the
pie shell. Let set in refrigerator. Pour chocolate mixture on top.
Chill at least 6 hours or overnight. Several hours before serving, make topping.
1/4 cup confectioners sugar
1 to 4 tablespoons rum
1 cup whipping cream, whipped
Chocolate curls (optional)
Fold sugar and rum into whipped cream. Pipe onto top of pie with a
pastry tube or swirl on top. Sprinkle with chocolate curls, if desired.
Chill before serving.
Potato Recipe – Holiday Scalloped Potatoes
1-1/2 pounds round red or Yukon gold potatoes
12 ounces sweet potatoes
1/4 cup butter
1 medium onion, chopped
3 tablespoons all-purpose flour
2-1/4 cups milk
1/2 cup grated Parmesan cheese
1 tablespoon snipped fresh tarragon or 1/2 teaspoon dried tarragon,
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Fresh tarragon (optional)
1. Preheat oven to 350 degrees F. Thinly slice unpeeled round red or
Yukon gold potatoes. Peel and thinly slice sweet potatoes.
2. For sauce, in a medium saucepan, heat butter over medium heat. Add
onion; cook about 5 minutes or until tender, stirring frequently. Stir
in flour; cook and stir for 1 minute. Add milk all at once. Cook and
stir until mixture is thickened and bubbly. Stir in Parmesan cheese, the
1 tablespoon fresh or the dried tarragon, salt, and pepper.
3. In a greased 2-quart shallow baking dish, arrange half of the round
red or Yukon gold potato and half of the sweet potato, alternating in
rows if desired. Spoon half of the sauce over the potatoes. Arrange
remaining potatoes over layers in dish. Top with remaining sauce.
4. Cover and bake for 40 minutes. Uncover and bake about 30 minutes
more or until potatoes are tender and sauce is golden brown. If desired,
garnish with additional fresh tarragon.
Makes 8 servings.Print This Page