Archive for the ‘Holiday’ Category

Pumpkin Pie Spectacular

December 1, 2009

original recipe from here

I enjoyed this pumpkin pie.  It is a little bit different.  After the whole thing was made I was reading the list of ingredients to my mom and realized that I forgot to put in the eggs.  I was worried it would be horrible, but turned out just fine without them.  I also never got around to making the ginger whipped cream stuff.

  • 1/2  (15-oz.) package refrigerated piecrusts
  • 2  cups  crushed gingersnaps (about 40 gingersnaps)
  • 1  cup  pecans, finely chopped
  • 1/2  cup  powdered sugar
  • 1/4  cup  butter, melted
  • 1  (15-oz.) can pumpkin
  • 1  (14-oz.) can sweetened condensed milk
  • 2  large eggs, beaten
  • 1/2  cup  sour cream
  • 1  teaspoon  ground cinnamon
  • 1/2  teaspoon  vanilla extract
  • 1/4  teaspoon  ground ginger
  • Pecan Streusel
  • 7  thin ginger cookies, halved
  • Ginger-Spice Topping, ground cinnamon


1. Preheat oven to 350°. Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.

2. Stir together crushed gingersnaps and next 3 ingredients. Press mixture on bottom and 1/2 inch up sides of piecrust.

3. Bake at 350° for 10 minutes. Let cool completely on a wire rack (about 30 minutes).

4. Stir together pumpkin and next 6 ingredients until well blended. Pour into prepared crust. Place pie on an aluminum foil-lined baking sheet.

5. Bake at 350° for 30 minutes. Sprinkle Pecan Streusel around edge of crust. Bake 40 to 45 minutes or until set, shielding edges with aluminum foil during last 25 to 30 minutes of baking, if necessary. Insert ginger cookies around edge of crust. Let cool completely on a wire rack (about 1 hour). Dollop with Ginger-Spice Topping; dust with cinnamon.


Marshmallow Sweet Potatoes

December 1, 2009

1/2 C. butter

 6 sweet potatoes, peeled, sliced, boiled until soft, and drained
1 t. baking powder
1t. vanilla
1 t. ground cinnamon
2 eggs
3/4 C. sugar
3/4 C. buttermilk
3/4 C. chopped pecans (optional)
mini marshmallows for topping

Add butter to hot potatoes. Combine with next 6 ingredients in
blender or with mixer. Stir in pecans, if desired. Place mixture in a
greased 2-quart casserole dish and bake at 350 for 30 minutes. Top with
marshmallows during last 10 minutes of cooking. Serves 10-12.

Elisa’s Amazing Stuffing

November 24, 2008

**This recipe is always a hit.  My mom said she thought it was a little to greasy so this time I was more careful with what I was adding and I am editing to reflect that.

**I like to make this in an electric skillet to free up stove space and to give it a place to stay warm.

1 1/2 to 2 loaves of bread (I used a mixture of sourdough and french bread)
cubed and toasted in the  oven at 350 for 10-15 min until slightly golden
and crisp/dried out like a crouton

1/4 c.  butter
1 large yellow or white onion chopped
1 package Jimmy Dean reduced fat sausage
1 stalk celery chopped
1 package craisins
1 Tablespoon Poultry Seasoning(or to taste)
2 teaspoons salt
1 box chicken broth

In a large pan heat the butter and chopped onion and celery until the onion is translucent. Add sausage and cook until crumbled into small pieces.  Add craisins, poultry seasoning, and salt–cook for another 5 min. Add croutons and stir constantly for about 3 mins or until coated with all pan juices.  Add chicken broth a little at a time and stirring in to coating all croutons.  Continue adding chicken broth and letting croutons absorb liquid.  Turn heat to low and rest for atleast 10 minutes.

Pumpkin Dip

October 14, 2008

Spice up crackers, gingerbread, veggies, and more!


2 cups    Pumpkin Puree- canned or fresh
1 cup    Brown Sugar
1 Tsp.    Ground Cinnamon
1/2 Tsp.    Ginger
1/2 Tsp.    Nutmeg
1 Package    Cream Cheese, softened

Preparation Directions:
1.    Place pumpkin puree and cream cheese into a large bowl and mix together.
2.    Add all other ingredients.
3.    Mix ingredients together until smooth and creamy.
4.    Refrigerate at least four hours or overnight.
5.    Serve with Crackers, gingerbread, celery, carrots, etc.
Tips: For a lighter dip, substitute sour cream for cream cheese.

Party/Funeral/New Years/ Easter Potatoes

October 14, 2008

24 oz hashed brown potatoes
2 cans cream chicken soup
2 c. sour cream
1 c. grated cheddar cheese
1/2 c. butter melted
In the butter, saute 1 chopped onion
2 c. crushed cornflakes
2 Tbsp. butter melted to pour over top (I leave it

Bake 350 for 30-40 minutes

Chocolate Easter Egg Recipes

October 14, 2008

Chocolate Easter Eggs
1/3 c. butter
½ C milk
1 lg. Pkg. chocolate pudding (not instant)
1 c. chopped nuts
1 lb. Powdered sugar
6 oz. Chocolate melted
1 tsp. Vanilla
Melt butter. Stir in milk and pudding mix. Cook until thick and smooth. Add nuts to sifted powdered sugar. Pour in first mixture and vanilla and mix well. Cool about thirty minutes and shape into eggs. Put on waxed paper to harden. Melt chocolate, let cool a bit and dip eggs to coat. Place back on waxed paper to harden in refrigerator. Store in air tight container in the fridge. You can use any flavor of Jello pudding you like.
It takes about 2 tbsp. of the mixture for each egg.

Coconut Easter Eggs
1 stick butter
1 box powdered sugar
1 tsp. Vanilla
7 oz. Bag fine cocoanut
1 dash salt
4 oz. Cream cheese
Mix all ingredients together and chill in fridge. Then shape into eggs and dip.

Chocolate Peanut Butter Eggs
1 lb. Powdered sugar
3 C. Rice Krispies Cereal
½ c. melted margarine
2 c. chunky peanut butter

Combine all ingredients and mix well. Shape in eggs. Set aside on waxed paper. Then dip in chocolate

Cherry Egg Filling
1 c. maraschino cherries
1 c. walnuts
1 can Eagle Brand milk
1 stick butter
½ lb. Powdered sugar
1 tsp. Vanilla
1 pinch salt
½ pkg. Coconut
Melt butter, add sugar ,vanilla and butter. Grind cherries and nuts if desired.
Chill 4-5 hours
Form eggs and dip in chocolate.

Dipping chocolate For All Eggs
1 8oz. Bar milk chocolate grated
1 6oz. Pkg. Chocolate chips
1/3 bar paraffin melted over double boiler (makes eggs shiny)
Be careful not to get water in chocolate mixture.

Mint Brownies

October 6, 2008

These are a St. Patrick’s Day tradition in my family.  I know a lot of people know them as BYU brownies.


1c. margarine
2 1/2 sq. choc. or 6 Tbsp. cocoa –melt together
2 C. sugar
4 eggs
1 1/2 C. flour
1/2 tsp. salt
1/2 tsp. peppermint extract
3/4 c. nuts

Frost with:

6 Tbsp. butter
4 Tbsp. cream or milk
2 C. powdered sugar
1/2 tsp. peppermint extract
1/2 tsp. green food color
and let set in refrigerator

Melt 1 pkg. choc. chips
3 Tbsp. butter
Melt over hot water, then frost over mint layer.

Sweet Potato Souffle

October 6, 2008

Recipe from Emily Emmer

4 cups mashed sweet potatoes
1/3 cup milk
2 eggs lightly beaten
¾ cup sugar
2 tsp vanilla
¼ tsp salt
1 stick unsalted melted butter

Mix all ingredients together and put in a 2-quart deep casserole dish.


1/3 cup flour
1 cup brown sugar
1/3 cup butter
1 cup chopped nuts (optional)

Mix together to resemble crumbs. Then spread topping over sweet potato
mixture in the casserole dish.  Bake until bubbly, 35-35 minutes at
about 350°.