Favorite Holiday Treats :)

I really love all the fun foods we eat during the holidays. Well actually I just like food period. haha! But I thought I would share some of my favorite holiday treats that my family loves during the holidays, or anytime for that matter! Enjoy!!

 Artichoke Dip

2 cans artichokes, chopped

2 cups mayo

16 oz cream cheese

2 cans small diced chilies

1/2 cup parmesan cheese

Mix it alll together and voila!  Bake  at 350 for 40 min. My family likes to eat it with triscuit thin crisps but any crackers will do!

(high quality pictures I know. I took them on my phone right after we pulled them out of the oven. And yes, we did take a bite out of it before I could take a picture!!)


Pecan Pie

• 5 tablespoons unsalted butter
• 1 cup packed light brown sugar
• 3/4 cup light corn syrup
• 1/2 teaspoon fine salt
• 2 cups chopped toasted pecans
• 2 teaspoons pure vanilla extract
• 3 eggs, lightly beaten

In medium saucepan, combine the butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat, and stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts and the vanilla. Set the mixture aside to cool slightly, about 5 minutes. Put the crust in the oven for 5 minutes to warm through. Whisk the beaten eggs into the filling until smooth. Put the pie shell on a sheet pan and pour the filling into the warm crust.

Bake on the lowest oven rack until the edges are set but the center is still slightly loose, about 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.) Cool on a rack. Serve slightly warm or room temperature.

Apple pie

2 9” shell, unbaked
6 cups apples
1 tbsp lemon juice
¾ cup sugar
2 tbsp flour
½ tsp cinnamon
1/8 tsp nutmeg

Sprinkle apples with lemon juice. Blend sugar, flour, cinnamon, and nutmeg together. Add apples and toss until coated. Spread apples in pie shell. Cover with 2nd pie shell. Bake @ 375 for 45-50 minutes.
                                                                              

Cinnamon Rolls
these really are the best cinnamon rolls in the world! they take a bit of work to cook but SOOO worth it

Bottom of Form

Dough:

1/4-ounce package yeast

1/2 cup warm water

1/2 cup scalded milk

1/4 cup sugar

1/3 cup butter or shortening

1 teaspoon salt

1 egg

3 1/2 to 4 cups all-purpose flour

Filling:

1/2 cup melted butter, plus more for pan

3/4 cup sugar, plus more for pan

2 tablespoons ground cinnamon

3/4 cup raisins, walnuts, or pecans, optional

Glaze:

4 tablespoons butter

2 cups powdered sugar

1 teaspoon vanilla extract

3 to 6 tablespoons hot water

Directions

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if dsired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan  and let rise until dough is doubled, about 45 minutes. Bake for about 15-20 minutes or until nicely browned at 350 degrees F.

Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.

Gingerbread

½ cup softened butter
½ cup sugar
1 tsp baking powder
1 tsp ground ginger
½ tsp baking soda
½ tsp cinnamon
½ tsp ground cloves
½ cup molasses
1 egg
1 tbsp vinegar
 2 ½ cups flour

Cream together butter and sugar. Blend spices, baking powder and soda. Add to creamed mixture. Beat in molasses, eggs, and vinegar. Stir in flour. Divide dough in half. Cover and chill for 2-3 hours or until easy to handle. Roll out on lightly floured surface to 1/8” thickness. Cut shapes and place on greased cookie sheet 1” apart. Bake @ 375 for 5-6 minutes



Pumpkin chocolate chip cookies

1 ½ cups canned pumpkin
¾ cup brown sugar
¾ cup sugar
1 tbsp pumpkin pie spice
½ tsp cinnamon
¾ cup oil
7 eggs well beaten
2 tsp baking soda
2tsp baking powder
1 tsp salt
4 ½ cups flour
                                                                                                         12 oz bag chocolate chips
Mix first 7 ingredients together. In a separate bowl, sift dry ingredients together. Stir dry ingredients into pumpkin mixture until well blended. Drop by spoonfuls onto lined cookie sheet. Bake at 350 for 10-12 minutes.

Enjoy all these yummy treats!

 Tomorrow I get to make the stuffing for Thanksgiving dinner & I am SOOO excited!

 Wish me luck!