2020 Holidays @ HOMES Recipe Book

Holidays @ HOMES Recipes

First A Touch of Sweet

May Breakfast French Toast SubmiAed by Hayden Henderson Ingredients: 1 Loaf French Bread 1 Cup Milk 3 Eggs 1/4 tsp Salt 1/2 Cup Oleo (BuCer) 2/3 Cup Brown Sugar w/Cinnamon Melt oleo in 9x13 cake pan, sprinkle brown sugar and cinnamon over.

Beat eggs and combine in a bowl with milk and salt. Slice bread 2" thick and dip in egg/milk mixture unNl saturated. Lay on top of melted oleo/ brown sugar in the pan. Bake 25-30 minutes at 350F. Do not ip - serve caramelized side up.

BuAermilk Scones

Source Unknown (I write down recipes from food blogs. Wrote this one down quite a while ago, and don't recall source) 8 scones - Prep Time 15 minutes - Total Time 1 hr. 5 min.

BuAermilk Scones Devin Gill

Ingredients 2 3/4 cups flour 1/3 cup sugar 1 Tbsp baking powder 1/2 tsp baking soda 3/4 tsp salt ½ cup cold, unsalted buCer cut into pieces 1 cup cold buCermilk 1 egg 1 Tbsp vanilla 1 Tbsp milk 2 Tbsp sugar 1. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt. Cut buCer into flour using a pastry blender. Mixture should look like coarse crumbs.

2. Separately, whisk buCermilk, egg, and vanilla together. Gradually add wet ingredients to the flour mixture a liCle at a Nme. SNr just unNl dough comes together. Don't get it too wet all at once, and don't over mix.

3. Transfer dough to a lightly floured surface, and gently knead 4 or 5 Nmes. Pat dough into a 7" round circle. Place dough on a baking sheet lined with parchment paper and freeze for 30 minutes. Pre-heat oven to 400 degrees F. 4. Cut circle in half, then cut each half into four triangle shaped wedges. Arrange scones 2" apart on a baking sheet. Brush tops of scones with milk, and sprinkle with coarse sugar. Bake for 15-20 minutes or unNl golden brown. Transfer to a wire rack to cool. * For fruity scones, mix in 3/4 - 1 cup of fruit.

Houghton Fruit Cobbler

Recipe submiAed by Lauren Fry and Mark Rowe

Crisp top: 1 cup oats 1 cup brown sugar 1/2 cup flour 1/2 tsp cinnamon 1/2 cup buCer 1/2 cup nuts Cake boAom: 2 2/3 cups flour 1 1/3 cups white sugar 4 tsp baking powder salt to taste 1 1/3 cups milk 1/2 cup buCer 2 eggs 2 tsp vanilla Fruit filling: Apples and lemon juice Mix the dry cake ingredients. Add milk, eggs, and melted buCer. Beat some. Pour into a greased 9x13 pan. Put fruit filling on top, and then add the topping.

Bake at 350 degrees for 30-35 minutes.

An alternaNve approach we also invented was to subsNtute buCerscotch brownies for the cake dough, but maybe that was going too far.

Biker Dude's Jackfruit Cobbler – SubmiAed by Paul Den Uyl 2 cups fresh or frozen jackfruit, 2 cups fresh pineapple, half a lime, juiced.

2 cups sugar (preferably a liCle less), 1 cup all-purpose flour 1 cup dairy milk 1 sNck of buCer 1 tsp baking powder pinch salt (x2)

Direc`ons: Combine jackfruit, pineapple, lime, one cup sugar (a liCle less), and a pinch of salt then bring to a quick simmer, cooking uncovered unNl the pineapple starts to turn clear, 10 to 15 minutes.

Meanwhile melt a sNck of buCer. I put buCer in a 9 by 13 baking dish and turn on the oven to 350. Remove when melted. Meanwhile you have your one cup all purpose flour, one more cup sugar (a liCle less), one teaspoon baking powder and a pinch of salt. Mix dry ingredients with your whisk, then whip in a cup of milk. no need to use an electric mixer. Pour in the baCer on top of the buCer. Do not mix it! just pour on top of the melted buCer evenly....then spoon in your fruit. Do it in big spoonfuls, juice and all. Do not try to put it in evenly. Maybe four big globs that kind of run together. Dust the top with cinnamon before baking. Cook for 1 hour at 350. The baCer will rise up here and there to the top of the cobbler. Let cool a liCle so the juice firms up. PreCy standard recipe for peach cobbler, it was just tweaked here and there.

I tried to translate the recipe in easier to read terms. You should see the original :)

Jenny’s Fingers

Glenn Carter’s Grandmother’s recipe

• 16-18 Ounce Jar Creamy (or Crunchy) Peanut BuCer • 1 ½ Cups Sugar • 1 ½ Cups Light Corn Syrup • 12 Ounce Bag Chocolate Chips • 6 Cups Corn Flakes Combine sugar and corn syrup in a large saucepan. SNr over med-high heat unNl sugar is dissolved. SNr in peanut buCer unNl blended. Remove from heat and sNr in corn flakes (this works best if added a cup or two at a Nme) unNl they are completely coated. Spread mixture into a greased 9x13 pan. Sprinkle with chocolate chips and let sit unNl slightly melted (about 10 minutes). Spread melted chip to cover peanut buCer mixture.

Let cool and cut into squares

Molasses Cookies Handed down from Carol Harvey SubmiAed by Laura Newlin ¾ C shortening 1 C sugar

¼ C molasses

1 egg

2 tsp baking soda

2 C sifed flour ½ tsp cloves ½ tsp ginger 1 tsp cinnamon ½ tsp salt

Melt shortening in 3 or 4 qt saucepan – let cool. Add sugar, molasses and egg; beat well. Sif dry ingredients and add to liquid. Chill several hours or overnight. Form 1” balls, roll in sugar and place 2” apart on a greased cookie sheet.

Bake 8 – 10 minutes at 375.

Grandpa Bill’s Peanut BriAle SubmiAed by Aubrey Lashaway 2 cups sugar 1 cup lite corn syrup 1 cup water 3 Tbsp buCer 1 lb raw peanuts ¼ tsp salt 1 tsp baking soda 1 tsp vanilla 1 Tbsp water Combine sugar, water and corn syrup. Cook over medium heat unNl sugar dissolves. Cover and cook for 3 minutes. Uncover and cook to firm ball stage (238 F).

Add buCer and nuts. ConNnue cooking over medium heat, sNrring constantly, unNl briCle reaches hard crack stage (300 F).

Have already combined salt, soda, vanilla, and water. Add this mixture when briCle is removed from heat. SNr for a few seconds and pour immediately on a well buCered half –sheet pan. Spread as thin as possible.

SubmiAed by Joann CavaleAo This was Joann’s mom’s recipe

Spicy Ginger Crinkle Cookies SubmiAed by Clayton Kingdon

Crunchy liAle spice cookies for dunking in milk or tea Makes about 46 cookies

Ingredients

3/4 cup shortening 1 cup packed brown sugar 1 egg 1/4 cup fancy molasses 1 tsp vanilla 2 cups all-purpose flour 2 tsp baking soda 2 tsp ground sugar 1 tsp cinnamon 1/2 tsp ground allspice or cloves 1/2 tsp salt 1/4 cup granulated sugar

Direc`ons

In a large bowl, beat shortening with brown sugar unNl fluffy. Beat in egg, molasses and vanilla unNl smooth. In a separate bowl, whisk together flour, baking soda, ginger, cinnamon, allspice and salt; sNr into molasses mixture in 2 addiNons.

Scoop dough by level tablespoonfuls and roll into balls. Roll in granulated sugar to coat and place, about 2 inches apart, on parchment paper-lined or greased rimless baking sheets.

Bake in 350 F oven for about 12 minutes or unNl flaCened, tops are cracked and boComs are browned.

Let cool on pans or racks.

My Notes: Bake unNl just set. ~15 minutes on 350F convecNon in my oven. YMMV. Good to add minced crystallized ginger to the mix.

I use both allspice & cloves (1/2 tsp each) source: The Complete Canadian Living Cookbook, c 2001, ISBN 0-679-31289-7

Gary’s Favorite Cheese Cake No Bake Handed down from Laura Newlin’s mom.

In an 8” x 8” pan: Make graham cracker crust according to direcNons on the box of crackers or crumbs. Baking crust works best.

Mix in separate bowls: 1 8 oz cream cheese ¾ C powdered sugar

Beat unNl smooth and creamy.

1 pkg Lucky or Dream Whip Mix according to package direcNons.

Blend cheese mixture with Lucky Whip; mix well. Pour on the crust.

Top with a can of favorite pie filling. Our favorite is blueberry!

Notes: This recipe does not work well if Cool Whip is subsNtuted for Lucky Whip.

If making a 9 x 13, double everything except the pie filling topping. One can is sNll enough and two is too much. Can also leave plain and have toppings for guests to choose favorite.

Holiday Snickerdoodle Cookies From sallysbakingaddic`on.com SubmiAed by Lindsay Fitzpatrick. This cookie is a favorite of Lindsay’s son Conor.

Ingredients 3 cups all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1 and 1/2 teaspoons ground cinnamon 1/2 teaspoon salt 1 cup (2 sNcks) unsalted buCer sofened to room temperature 1 and 1/3 cup granulated sugar 1 large egg + 1 large egg yolk, at room temperature 2 teaspoons pure vanilla extract Topping 1/3 cup granulated sugar 1 teaspoon ground cinnamon Add some red or green sugar sprinkles for a fesNve addiNve

Instruc`ons

1. Preheat oven to 375°F (190°C). Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.

2. Make the topping: Combine the granulated sugar and cinnamon together in a small bowl.

3. Make the cookies: Whisk together the flour, cream of tartar, baking soda, cinnamon, and salt together in a medium bowl.

4. In a large bowl using a hand mixer or stand mixer fiCed with a paddle aCachment, beat the buCer and granulated sugar together on high speed unNl smooth and creamy, about 2 minutes. Add the egg, egg yolk, and vanilla extract. Beat on medium-high speed unNl combined. Scrape down the sides and up the boCom of the bowl with a rubber spatula as needed. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough will be thick.

5. Roll cookie dough into balls, about 1.5 Tablespoons of cookie dough each. Roll the dough balls in cinnamon-sugar topping.

Sprinkle extra cinnamon-sugar on top if desired. Arrange 3 inches apart on the baking sheets.

6. Bake cookies for 10 minutes. The cookies will be very puffy and sof. When they are sNll very warm, lightly press down on them with the back of a spoon or fork to help flaCen them out. Allow cookies to cool on the baking sheet for a few minutes and then press the unwrapped Hershey kisses into the center.

Anna Schmidt’s favorite Christmas cookies she makes with her mom each year.

Chocolate Mint Candies Cookies From allrecipes.com ¾ cup buCer 1 ½ cups brown sugar 2 tablespoons water 2 cups semisweet chocolate chips 2 eggs 2 ½ cups all-purpose flour 1 ¼ teaspoons baking soda ½ teaspoon salt 3 (4.5 ounce) packages chocolate covered thin mints Step 1 In a saucepan over medium heat, cook the sugar, buCer and water, sNrring occasionally unNl melted. Remove from heat and sNr in the chocolate chips unNl melted and set aside to cool for 10 minutes Step 2 Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a Nme. Combine the flour, baking soda and salt, sNr into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.

Step 3 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.

Step 4 Bake for 8-10 in the preheated oven, be careful not to over bake. When cookies come out of the oven, press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is sofened, swirl with the back of a spoon or toothpick to make a paCern with the green filling of the mint wafer. For smaller cookies, break mints in half.

Mom’s Melt in Your Mouth Sugar Cookies SubmiAed by Michele Wensman

My mom wrote out many of her recipes on recipe cards. She had beauNful cursive. Every Nme I make her cookies I have good memories of her baking. She had the most fesNve aprons.

Sik together: 2 cups flour plus 1 Tbsp ½ tsp salt 1/2 tsp baking soda 1/2 tsp cream of tartar Beat in: 1 egg 1/2 tsp vanilla 1/2 cup powdered sugar 1/2 cup white sugar ½ cup buCer ½ cup oil Chill dough first Then drop by teaspoon full on ungreased cookie sheet, flaCen with a glass dipped in sugar. For holidays you can leave plain to bake and then frost them when finished.

Oven at 350 degrees and bake 10-12 minutes

From Fanny Flagg’s Whistle Stop Café Cookbook These are great for the holidays and football par`es Sweet Potato or Pumpkin Pie SubmiAed by Holly Kelchner

Direc`ons: ¼ cup buCer or margarine sofened 1 cup sugar 2 eggs, separated 1 ½ cups cooked mashed sweet potatoes or pumpkin ¾ cup evaporated milk or half-and-half 1 teaspoon vanilla extract ½ teaspoon ground cinnamon ½ teaspoon ground nutmeg ¼ teaspoon ground ginger 1 unbaked 9-inch pastry shell Whipped cream Preheat oven to 350 degrees. Cream buCer with electric mixer; gradually add ¾ cup sugar, beaNng well. Beat in egg yolks. SNr in sweet potatoes and next 5 ingredients. Beat egg whites unNl foamy. Gradually add remaining ¼ cup sugar, 1 tablespoon at at Nme, beaNng unNl sNff peaks form.

Fold in sweet potato mixture. Pour into pastry shell and bake for 40-45 minutes, or unNl set. Cool; top with dollops of whipped cream. Yield: one 9-inch pie

Sunken Apple Cake SubmiAed by Joe Smith Recipe from Classic German Baking, copyright 2016, by Luisa Weiss Ingredients for the cake: 3 medium apples ½ medium lemon ½ cup plus 2 tablespoons granulated sugar 9 tablespoons plus 1 teaspoon unsalted buCer, at room temperature ½ teaspoon vanilla extract 3 large eggs 1 ½ cups all-purpose flour 2 teaspoons baking powder ¼ teaspoon fine salt 1.

For the Schlagsahne (whipped Cream) 1 to 2 tablespoons demerara (raw sugar) 2 cups cold heavy cream 4 teaspoons vanilla extract

Arrange a rack in the middle of the oven and heat the oven to 350 degrees F. Line the boCom of a 9-inch springform pan with parchment paper; set aside.

2. Peel, core, and quarter the apples. Thinly slice each quarter lengthwise without cuung all the way through to the core side, leaving the quarter hinged together like a fan. Finely grate the zest of the lemon into the bowl of a stand mixer fiCed with the paddle aCachment )alternaNvely, use an electric hand mixer and large bowl). Squeeze the juice from the lemon half into a small bowl; set aside.

3. Add the sugar and buCer to the lemon zest and beat on medium speed unNl light and fluffy. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the vanilla and 1 of the eggs. Beat unNl combined before adding the second egg. Beat unNl combined and then add the third egg. Scrape down the sides of bowl again and beat unNl combined.

4. Whisk together the flour, baking powder, and salt in a medium bowl. With= the mixer on low speed, beat in the flour mixture unNl just combined, and beat in the reserved lemon juice. Scrape down the sides with a spatula and give the baCer one last mix by hand.

5. Scrape the baCer into the prepared pan and smooth the top. Gently press the apple quarters into the baCer, core-side down, leaving only a bit of space between each quarter. If you have any apple lef over, separate the slices and insert them into any open space available. Sprinkle the top evenly with demerara sugar.

6. Bake for 20 minutes. Rotate pan and conNnue baking unNl the cake is golden-brown and a tester inserted into the cake (not apple) comes out clean, 15-20 minutes more.

7. Place the pan on a wire rack to cool for 5 minutes. Run a thin knife around the edge of the cake and removing the springform ring. Let cool to room temperature.

8. When ready to serve, make the whipped cream: place all ingredients in the bowl of a stand mixer using whisk aCachment. Beat on medium-high speed unNl sNff peaks form. Serve the cake at room temperature with a spoonful of whipped cream.

Storage: Cake will keep at room temperature lightly wrapped in plasNc wrap for up to two days

Appe`zers and Mains

Smoked Cheez-It’s SubmiAed by Paul Glyshaw Ingredients: 2 boxes of Cheez-It’s 1/4 cup worchesNre sauce 1/4 cup olive oil ~1/4 cup of your favorite BBQ rub Combine all ingredients in a foil pan Smoke for ~ 2 hours or unNl crispy at 250 ℉ using your wood of choice; sNr every ~30 minutes to get maximum smoke flavor

Deer Camp Dip SubmiAed by Laura Newlin (Handed down from Mary Stedman) Cream: 8 oz cream cheese ½ pt sour cream 1 Tbsp ½ & ½ or milk Add: Dash of cayenne pepper 1 tsp minced onion 1 tsp horseradish 4 oz chipped beef (chopped)* 1 Tbsp Dijon mustard *Cut beef in strips or chop. Soak for about 15 minutes in cold water, changing water ofen. Then frizzle – spray pan with vegetable oil spray and simmer beef unNl it curls. When added to the other ingredients, it uncurls.

Serve hot or cold with crackers. Wheat crackers go well with this.

Smoked Armadillo Eggs SubmiAed by Paul Glyshaw Ingredients: 2 pounds pork sausage 6 large jalapeno peppers 8 oz sofened cream cheese 4 oz sharp cheddar cheese 2 cloves finely chopped garlic Your favorite BBQ rub Cut stem ends off jalapenos and remove seeds Combine cream cheese, cheddar cheese, and garlic Stuff jalapenos with cheese mixture Use enough pork sausage to wrap enNrely around each stuffed jalapeno Sprinkle with bbq rub (or wrap in bacon!)

Smoke at 250 ℉ using your wood of choice for ~ 2 hours

Mandarin Orange Salad SubmiAed by Laura Newlin (passed down from Joy Marushak Origin unknown) ¼ C. sliced almonds 1 TBS + 1 tsp sugar iceberg leCuce (bite size) bunch romaine (bite size) 2 med. stalks celery – chopped – about 1 cup) 2 green onions with tops, thinly sliced Sweet-Sour Dressing (recipe below) 1 can (11 oz) mandarin orange segments, drained Cook almonds and sugar over low heat sNrring constantly, unNl sugar is melted and almonds are coated.

Cool and break apart. Store at room temperature.

Place leCuce and romaine in a plasNc bag; add celery and onions. Pour dressing into bag; add orange segments. Close the bag Nghtly and shake unNl well coated. Add almonds and shake. 4 – 6 servings Dressing: ¼ C vegetable oil 2 TBS sugar 2 TBS vinegar 1 TBS parsley ½ tsp salt Dash of pepper Dash of red pepper sauce Shake all ingredients and refrigerate unNl ready to use.

Note: This salad does not keep well. Use immediately afer adding dressing.

Cheesy Potatoes SubmiAed by Laura Newlin “Super” Side handed down by Pat Hendrix - origin unknown Ingredients 2 lb. pkg frozen hash brown potatoes (parNally thawed 30mins.)

1 cup chopped onions 1 can (10 3/4 oz) condensed cream of chicken soup 1 lb sour cream ½ cup buCer, melted 2 cups shredded Cheddar cheese (8 oz) Salt & pepper to taste Mix all ingredients well. Pour into an ungreased 13x9-inch (3-quart) glass baking dish.

Bake at 275℉ for 1 hour. Serves 12.

PAGE 1

Karaage (Japanese Fried Chicken from Just One Cookbook hCps://www.justonecookbook.com/karaage/ SubmiCed by: Ayumi Fujisaki-Manome (this recipe is two pages long) INGREDIENTS

1.5 lb boneless, skin-on chicken thighs (680 g or 4-6 pieces; Read the blog post) ½ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt) freshly ground black pepper 2 Tbsp potato starch/cornstarch (Add more if necessary; Read blog post) 2 Tbsp all-purpose flour (plain flour) (Add more if necessary) neutral-flavored oil (vegetable, canola, etc) (for deep frying)

SEASONINGS:

1 knob ginger (You'll only need ½ tsp grated ginger) 1 clove garlic ½ Tbsp soy sauce ½ Tbsp sake (Sub: dry sherry or Chinese rice wine or skip) ½ tsp sesame oil (roasted) GARNISH (OPTIONAL) Lemon (for taste and garnish) Japanese mayonnaise (opNonal for dipping) Shichimi Togarashi (Japanese seven spice) (opNonal for spicy taste)

Karaage (Japanese Fried Chicken from Just One Cookbook: Instruc`ons con`nued PAGE 2 1. Gather all the ingredients.

2. Cut each chicken thigh into 2-inch pieces and season with salt and freshly ground black pepper.

3. Grate the ginger (you will only need ½ tsp) and mince the garlic (I use a garlic presser).

4. In a large bowl, combine ginger, garlic, ½ Tbsp soy sauce, ½ Tbsp sake, and ½ tsp sesame oil. Whisk all together.

5. Add the chicken to the bowl and mix with your hands. Cover and keep in the refrigerator to marinate for 30 minutes.

6. Pour the oil to a heavy-boAomed pot (I used a Dutch oven) and heat the oil to 325 ºF (163 ºC) on medium heat.

7. Meanwhile, prepare potato starch and all-purpose flour in a separate pile.

8. First, lightly dredge each chicken piece in the flour and dust off the excess flour. Then dredge the chicken in the potato starch and remove excess starch.

9. Con`nue with the remaining chicken.

10. When the oil temperature has reached 325 ºF (163 ºC) (insert a wooden chops`ck in the oil and see if small bubbles appear around it) gently submerge each chicken piece into the oil. Do not overcrowd; add 3-5 pieces at a `me. If you put many pieces in the oil, the oil temperature will drop quickly and chicken will end up absorbing too much oil.

11. First Deep Frying: Deep fry for 90 seconds, or un`l the outside of the chicken is a light golden color. If the chicken changes color too quickly, then the oil temperature is too high. Either put a few more pieces of chicken in the oil or lower the heat. Controlling oil temperature at all `mes is very important for deep frying. Transfer to a wire rack to drain excess oil.

12. The chicken will con`nue to cook with the remaining heat on the wire rack. Con`nue with the remaining chicken. Between batches, pick up crumbs in the oil with a fine-mesh sieve. This keeps the oil clean and prevents it from becoming darker.

13. 2nd Deep Frying: Now heat the oil to 350 ºF (177 ºC). Deep fry for 45 seconds, or un`l the skin is nice golden color and crispy. Transfer to a wire rack to drain excess oil and con`nue with the remaining chicken.

14. Chicken on the lek is aker the 1st frying and one on the right is aker the 2nd frying. You can see the chicken is slightly darker in color.

TO SERVE AND STORE: Serve the chicken hot. Karaage is oken served with a wedge of lemon and Japanese mayo (sprinkle Shichimi Togarashi for a bit of spice). To store, deep fry all the chicken, let cool completely, and keep in an air`ght container. You can store in the refrigerator for up to 3 days and in the freezer for up to a month.

Cider Day Chili (award winning) SubmiAed by Lacey Mason

Ingredients: • 2 onions, chopped • 1 bell pepper • Olive oil • 28 oz & 14 oz cans diced tomatoes • 28 oz can tomato sauce • 3 cloves garlic • 14 oz can pinto beans • 14 oz can black beans • 14 oz can kidney beans • ½ 14 oz can tomato paste • 1 teaspoon salt • ½ jar BeCer Than Bouillon Chili Base • Penzy Spices Chili 9000 spice, to taste • 4 lb beef roast Toppings • Green onions • Red onions • Shredded cheese • Sour cream • Cornbread Direc`ons: 1. In a large pot, saute onions and peppers in olive oil 2. To the pot add the tomatoes through the chili base and simmer 3. Rub beef roast with Chili 9000 spice and smoke/roast on grill over low heat for about an hour.

4. Pull roast off grill and let sit, covered, for 20 minutes 5. Cut roast into cubes (should be medium rare) and add to chili pot 6. Simmer chili for 6+ hours. Serve with toppings.

Cornbread (The Best) And goes with the Cider Day Chile SubmiAed by Lacey Mason Ingredients for Cornbread: ½ cup cornmeal 1 ½ cups flour 2/3 cups sugar 1 tablespoon baking powder ½ teaspoon salt 1/3 cup oil 3 tablespoons buCer, melted 2 eggs, beaten 1 ¼ cup milk

Honey BuAer: 2 sNcks of buCer, sofened ½ cup of honey ½ cup of marshmallow fluff Direc`ons: 1. For the cornbread add dry ingredients, make a well and add oil, buCer, eggs, and milk into the center. SNr unNl just mixed (baCer will be runny-don’t be alarmed!) Bake in an 8” square pan at 350 degrees for 35 minutes. This doubles perfectly for a 9x13-inch pan, bake for 47 minutes.

2. For the honey buCer, whip all together with an electric mixer and serve at room temperature (can be refrigerated and sofened) Notes: I ofen use half to ¾ finely ground white whole wheat flour with good results- and someNmes I get crazy and use 100% whole wheat flour (always finely ground white wheat); the cornbread is a bit more dense with all wheat flour but sNll delicious.

Over the last few years of making the, I’ve toyed with the sugar amount and almost always end up decreasing it (ofen cuung it in half). The cornbread is sNll plenty sweet and delicious.

From: hAp://www.melskitchencafe.com/the-cornbread-and-fluffy-honey-buAer/

French Meat Pie: Heidi Purcell

This is an old family recipe that began as a French –Canadian TourNere, but was simplified over the years. My mom served this for dinner every Christmas Eve. Although meat pies are loved by members of the family raised with this recipe, most that married into this family referred to them as gut bombs.

French Meat Pie Makes about 4 pies Pie Filling 4 lbs ground pork buC 2 lbs hamburger 3 medium onions 6 large potatoes Salt and pepper to taste ½ - 1 TBSP ground cinnamon ¼ - ½ tsp cloves Dice onion, combine meat and onion in a large keCle with enough water to stop it from sNcking, salt and pepper. Cover and simmer unNl done, sNrring intermiCently. Meanwhile, peel and boil potatoes unNl done. Drain and mash potatoes. Once meat mixture is done ( and onions translucent) sNr in cinnamon and cloves according to taste. Add mashed potatoes to meat mixture, and adjust the spices to taste. Remove from heat.

Pie Crust 3 cups flour 1 tsp salt 2 tsp baking powder 1 cup lard 1 beaten egg ½ cup of milk (more if needed) Combine dry ingredients, cut lard into flour mixture unNl it’s like coarse meal. Add egg and milk, mix with fork unNl parNally blended. Finish kneading dough by hand unNl it forms a ball roll, separate into 8 balls. Roll out on floured board, each pie has a top and boCom crust.

Place meat mixture over boCom crust in pie pan, cover with top rolled crust. Slit top and flute edges. Bake at 375 unNl crust is done. If freezing, take the pies out of the oven when crust is light brown. Cool and wrap in foil.

Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw --- Ingredients

Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw SubmiAed by Peter Alsip

Garlic cilantro lime sauce: 1/4 cup oil 1/4 cup water 1/2 cup chopped green onions 1/2 cup chopped cilantro leaves 2 cloves garlic 1/2 teaspoon salt Juice of 2 limes 1/2 cup sour cream Shrimp taco spice mix: 2 teaspoons each chili powder and cumin 1/2 teaspoon each onion powder and garlic powder 1/4 teaspoon cayenne pepper 1 teaspoon coarse sea salt Stuff for the shrimp tacos: 1 lb. shrimp, peeled and deveined, tails removed 2–3 cups shredded green cabbage 8 small tortillas (corn or flour) Avocados, Cotija cheese, and lime wedges for serving Instructions 1. Chop the green onions, cilantro leaves, and garlic and put them in a bowl with the other sauce ingredients. Alternatively, you can pulse the sauce ingredients in a food processor or blender 2. Toss some of the sauce (but not all) with the cabbage (cabbage + sauce = slaw).

Leftover sauce will be used to top tacos 3. In a separate container, smash avocado (add salt to taste if you’d like) 4. Combine shrimp taco spice mix ingredients in a bowl 5. Pat shrimp dry with paper towels and coat the shrimp with the spice mix by tossing them in the spice mixture bowl 6. Heat olive oil on a large skillet over medium high heat. Once the pan is hot, sauté shrimp for 5-8 minutes or until the shrimp are cooked through.

7. Assemble taco in this order (or any other order you prefer): smashed avocado-slawshrimp-leftover sauce. Finish with cheese and lime wedges. ___________________________________________________________________________ Peter Alsip adapted this recipe from (https://pinchofyum.com/spicy-shrimp-tacos-with-garliccilantro-lime-slaw#tasty-recipes-40894)

Poor Man’s Burnt Ends SubmiAed by Paul Glyshaw Ingredients: 2-4 pound chuck roast ~1/4 cup yellow mustard Salt/Pepper/Garlic powder rub combined to your liking Your favorite BBQ sauce 2 TBS brown sugar Combine salt, pepper, and garlic powder in a small bowl, use any other seasonings you like as well Cover chuck roast liberally with yellow mustard (this is just for the rub to sNck, you won’t taste it!)

Completely cover the chuck roast with the rub Smoke the chuck roast using hickory or oak wood at 225 ℉ unNl an internal temperature of 180 ℉ Afer resNng for 15 minutes, slice the roast into ~3/4 inch cubes Place the cubed roast in a foil pan, cover with BBQ sauce and sprinkle with brown sugar Return to the smoker for ~ 2 hours unNl tender

Barbecue Roasted Salmon SubmiAed by Tom Johengen A favorite from myrecipes.com Ingredients ¼ cup pineapple juice 2 tablespoons fresh lemon juice 4 (6-ounce) salmon fillets 2 tablespoons brown sugar 4 teaspoons chili powder 2 teaspoons grated lemon rind ¾ teaspoon ground cumin ½ teaspoon salt ¼ teaspoon ground cinnamon Cooking spray Lemon slices (opNonal) Step 1: Combine first 3 ingredients in a zip-top plasNc bag; seal and marinate in refrigerator 1 hour, turning occasionally.

Step 2: Preheat oven to 400 degrees Step 3: Remove fish from bag; discard marinade. Combine sugar and next 5 ingredients (sugar through cinnamon) in a bowl. Rub over fish; place in a 11 x 7 inch baking dish coated with cooking spray. Bake at 400 degrees for 12 minutes or unNl fish flakes easily when tested with at fork. Serve with lemon slices, if desired.

© COPYRIGHT 2020 MYRECIPES.COM. ALL RIGHTS RESERVED. Printed from hCps://www.myrecipes.com 12/14/2020

Sue Strasser’s Lasagna SubmiAed by Laura Newlin 1 ½ lbs ground beef 2 - 32 oz Hunt’s Old Country Garlic & Herb spagheu sauce Chopped onion 7 – 10 cloves garlic, chopped 1 ½ tsp oregano ½ tsp Italian seasoning ½ tsp garlic & herb seasoning (I use Mrs. Dash) ½ tsp basil ½ tsp cayenne Brown ground beef with onions and garlic. Add the rest of the ingredients and simmer for 20 minutes.

Lasagna noodles 15 oz ricoCa cheese 16 oz mozzarella (I use more) Parmesan cheese Boil noodles. Mix ricoCa with 1 egg. Pour ¼ of sauce in the boCom of the pan. Layer noodles, ½ of ricoCa mixture, 1/3 of mozzarella, some parmesan cheese and ½ of remaining sauce in pan. Repeat layer ending with sauce. Top with mozzarella.

Bake at 375 for about 45 minutes

Turkey Brine recipe from Ree Drummond as seen on Food Network Kitchen SubmiAed by Holly Kelchner whose family tried it this year and loved it!

3 cups apple cider 2 cups brown sugar 1 cup kosher salt 3 tablespoons tricolor peppercorns 5 whole bay leaves 5 cloves garlic, minced 4 sprigs rosemary, leaves stripped off Peel of three large oranges, removed in large strips 1 turkey 1. Combine 2 gallons cold water with the apple cider, brown sugar, salt, peppercorns, bay leaves, garlic, rosemary and orange peels in a large pot. SNr unNl the salt and sugar dissolve. Bring to a boil, then turn off the heat and cover.

2. Allow to cool completely, then place into the fridge to chill. Place uncooked turkey in the chilled brine soluNon, the refrigerate for 16 to 24 hours.

3. When ready to roast the turkey, remove from the brine. Submerge the turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside.

4. Discard the brine. Remove the turkey from the clean water, pat dry, and cook according to your normal roasNng method.