Favorite Holiday Recipes

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Favorite Holiday Recipes 

The holidays are fastly approaching and we all love to celebrate with food! If you are looking for new holiday recipes, below are some of my favorites!

Bread Stuffing (Serves 4-5 lb Turkey – be sure to make many servings)

4 cups 1/2 inch soft bread cubes

1/4 cup butter or margarine

2 T. minced onion

1/4 cup finely chopping celery

1/8 t. pepper

1/4 t. salt

1 t. poultry seasoning

Cut bread into cubes and measure. Melt butter or margarine in a skillet and add onion and celery. Cook until onion is transparent. Add salt, pepper, and poultry seasoning to bread. Add butter mixture over the bread mixture, tossing lightly. Pile lightly into the turkey or into a casserole dish. If cooking in a casserole dish or if stuffing appears dry, add a little chicken broth.

Festive Pineapple-Cranberry Salad

1 can (20 oz) crushed pineapple, undrained

2 packages (3 oz. each) raspberry gelatin

1 can (16 oz) whole berry cranberry sauce

1 apple, chopped

2/3 cup chopped walnuts

Drain pineapple, reserving juice. Add enough cold water to reserved pineapple juice to measure 3 cups; pour into saucepan. Bring to boil; remove from heat. Add dry gelatin mixes; stir 2 minutes until completely dissolved. Stir in cranberry sauce. Pour into a large bowl. Refrigerate 1-1/2 hours or until slightly thickened, then stir in pineapple, apples, and walnuts. Refrigerate again 4 hours or until firm.

Pineapple Casserole (This is a great side dish with ham)

1 can pineapple tidbits, undrained

1 cup sugar

2 T. flour

1 cup grated cheddar cheese

1 stack Ritz Crackers, crumbled

1 stick butter, melted

Put pineapple in sprayed 8-inch square dish or pie pan. Mix sugar, flour, and cheese together. Sprinkle over pineapple. Mix melted butter and crushed crackers together. Sprinkle over top. Bake immediately at 350 degrees for 25-30 minutes. Serve warm.

Triple Lemon Pie 

1 (3 oz.) package lemon gelatin

1/2 cup sugar

1 cup boiling water

8 oz. cream cheese

1 cup lemon yogurt

2 T. lemon juice

12 oz. Cool Whip (whipped topping)

1 (9 in.) unbaked graham cracker crust

Dissolve gelatin and sugar in boiling water. Chill for 25 minutes. Beat cream cheese with an electric mixer until smooth and fluffy. Beat in yogurt and lemon juice until smooth. Add gelatin mixture and beat at low speed until blended. Fold in whipped topping. Spoon filling into crust and chill at least 45 minutes.

Pecan Pie (My hubby’s speciality)

3 slightly beaten eggs

1 cup corn syrup

2/3 cup sugar

1/3 cup melted butter

1 teaspoon vanilla

1 1/4 cups pecan halves

1 pie crust

MIX corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. POUR into pie crust. To prevent overbrowning, cover the edge of the pie with foil. Bake at 350 degrees F on center rack for 25 minutes. Remove foil and bake for 20-25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate within 2 hours.

How about you? Do you have a favorite holiday recipe you’d like to share in the comments below? I’d love to give some new recipes a try!


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