Recipezaar: Easter recipes

Red Raspberry Dessert

Mon, 13 Apr 2009 17:45:44 -0400

My Grandma made this pretty layered dessert for Easter dinner this year and it was great! She cut it from a magazine - I can't believe it isn't posted yet! I haven't made it so I'm not certain on time start to finish, if you get to it before me, let me know! -- posted by Brooke the Cook in WI

Heather's BBQ Baked Beans

Mon, 13 Apr 2009 17:53:15 -0400

I've brought this variation of baked beans to many BBQ's, even has made an appearance at Easter dinner - its one of those recipes that people say 'oh would you bring those baked beans again please.' I always make them in the crock-pot, but have included instructions for oven too. Leftovers re-heat very well. -- posted by Brooke the Cook in WI

Aussie Potato Hot Cross Buns

Mon, 13 Apr 2009 18:06:26 -0400

Australian Hot Cross Buns have a very moist and melt in your mouth feel. I have tested several recipes from Zaar and have taken what I like to come up with these. The family flipped over them this year. -- posted by Aussie-In-California

Ham, Hash Browns & Veggies Casserole

Tue, 14 Apr 2009 01:46:44 -0400

I had a TON of left-over ham from Easter, and needed to make something with it. I used the items from my freezer, refrigerator & pantry, and came out with this concoction! -- posted by NELady

Amish After-Easter Cream Cheese Veggie Salad

Tue, 14 Apr 2009 01:48:17 -0400

Got Eggs? Hard-boiled? Have I got a recipe for you! Made originally in the Fifties and still good today. -- posted by Jezski

Chocolate Easter Truffle Cake

Tue, 14 Apr 2009 01:53:30 -0400

I found this recipe in a sunday magazine, and as it seemed so simple decided to use it as the base for the chocolate strawberry cake with cream I promised the children. It tasted great, I'm thinking of using it with orange next time. -- posted by Chef #571761

Ww Deviled Eggs With Roasted Red Pepper (2 Points)

Tue, 14 Apr 2009 13:39:41 -0400

from the WW website. 2 points per serving. A serving equals two halves. -- posted by HollyGolightly

Ww Curried Deviled Eggs (2 Points)

Tue, 14 Apr 2009 13:41:51 -0400

from the WW website. 2 WW points per serving. One serving is 2 halves. -- posted by HollyGolightly

Pineapple Stuffing

Thu, 16 Apr 2009 02:17:54 -0400

SO EASY!! I originally got the recipe from "At Home with Arlene Williams"...after playing with it, my mom and I tweaked it and made it exactly how we like it! Everybody LOVES it, and it has become a staple with any holiday meal that we serve ham (and my favorite dish!). I usually add a little more sugar than the 1/2 cup called for, but the original recipe called for 1 cup and it was WAY too sweet! :) -- posted by *AmyLynn*

Moist Spiral Cut Ham With Pineapple Honey Glaze

Thu, 16 Apr 2009 12:37:29 -0400

Using a spiral-cut ham and adding this glaze makes for a delicious ham with a wonderfully aromatic, sweet, glaze. Using the water bath to raise the ham temperature before you begin cooking and then using an oven bag to cook the ham (techniques borrowed from Cook's Illustrated) guarantees that every slice is moist and delicious. -- posted by New NerdMom

Abm Hot Cross Buns

Thu, 16 Apr 2009 14:46:23 -0400

Takes a labour intensive recipe and brings it forward to be available for time-constrained or multi-tasking Bakers. *GLAZE* Mix together:3/4 cup Icing Sugar -- 1TBSP Milk -- 2 drops Almond Flavouring. Prep Time reflects time in ABM and second rising.Could differ with different models. -- posted by Lorrie in Montreal

Udos

Fri, 17 Apr 2009 01:03:24 -0400

Syrian Cream of Wheat and Date Pastry -- posted by Personal Chef Wannabe

Sicilian Easter Bread

Sat, 18 Apr 2009 16:52:50 -0400

An easy to make, traditional Easter cake that reveals Sicily's Greek religious heritage. Mahlepi or mahleb is a Greek spice found in Greek or Middle Eastern specialty shops or possibly online. You may top the cake with raw white or red dyed eggs....Delicious with espresso ..... Buona Pasqua! -- posted by Chef #1242379

Orange Coffee Cake

Mon, 20 Apr 2009 01:18:55 -0400

Another Paula Deen recipe I can't wait to try. -- posted by cookiedog

Easter Bread Ball

Thu, 23 Apr 2009 16:13:43 -0400

I had a Zaar member ask me for this receipe, so I decided to share it with everyone. It's a Portuguese speciality, now a days you can pretty well find it in any good bakery shop. But back in the olden days it was only made on special occasions, like Xmas or Easter.Each region would use what ever they had at hand. It has been like that ever since. I hope all of you enjoy it as much as we all do here in Portugal. I enjoy making this for our picnics. -- posted by Mia #3

Yogurt-Marinated Leg of Lamb

Sat, 25 Apr 2009 15:28:31 -0400

I was looking for an easy yet different way to make Leg of Lamb for Easter dinner this year. I found this recipe at Rachael Ray's web site. The lamb turned out tender and very delicious. Served it with rosemary roasted potatoes and veggie sides. The recipes says serves 6 but we had plenty left over that I made Gyros for dinner the next night. -- posted by Paintpuddles

100 Year Old New Zealand Lamb Dish - (I Have Used Deer W/This

Sun, 26 Apr 2009 21:29:46 -0400

A unique and exotic dish for the acquired taste of lamb . Not just any lamb only Imported lamb from NEW ZEALAND (because of the type of food the lamb eats) Australian lamb will do as well. It has a Kick so expect it. I Dont recommend you using American lamb as the flavor is not the same . Around Easter most stores get imported lamb from NZ (i buy all of my local stores imported NZ lamb to make sure i have enough for the year ) as they only carry American the rest of the year. This is over 100 years old but i said that to be safe . It was given to me by Grandfather who's Mother and Father was one of the first white familys to move into South Africa and they had New Zealand Lamb Imported to them to their farm. -- posted by Hotwingcooker

Spiced Easter Biscuits

Sun, 26 Apr 2009 21:46:22 -0400

A delicious recipe from the Usbourne Yummy Little Cookbook. I still haven't tried it, so pls tell me how they come out. eat within 5 days. -- posted by cocoholic kitty

Sugar Cookies

Wed, 29 Apr 2009 11:58:32 -0400

A great recipe for decorating holiday cookies. The recipe has been in our family for generations and is definitely a favorite! -- posted by mewack

Easter Bread Ring

Wed, 29 Apr 2009 14:47:15 -0400

Here is a decorative and delicious bread for your dinner table that looks like a basket filled with painted Easter eggs!! It's easy to make: Roll dough into 24-inch ropes, then twist together and join the ends to form a ring. Place hard boiled eggs into the "basket" before you let the dough rise. The finishing touch!! Carefully paint the eggs after the bread has been baked. -- posted by Chef mariajane

Peanut Butter Banana Cream Pie

Wed, 29 Apr 2009 15:15:48 -0400

I'm afraid to make this because I think I won't be able to control myself if it is in my fridge. Maybe you should try it? Bon Appetit May 2009 -- posted by cookiedog

Twice-Baked Potatoes With Leeks

Mon, 04 May 2009 20:12:41 -0400

I love the combination of leeks and potatoes, and I love twice-baked potatoes, so this recipe is ideal for me. This is a great presentation, with leeks in the potatoes and garnished with frizzled leeks as well. To make ahead, you can fill the potato skins and chill; then bake for 30 minutes. -- posted by JackieOhNo!

Glazed Carrots and Leeks

Mon, 04 May 2009 20:13:05 -0400

From Woman's World Magazine, March 17, 2008. Remember, leeks can be sandy, so sak the cut pieces in water to thoroughly remove any sand. -- posted by JackieOhNo!

Pizza Chena: "pizza Rustica"

Fri, 08 May 2009 01:52:16 -0400

When looking for recipes for pizza chena, you'll find that many use the term interchangeably with pizza rustica, meaning "rustic pie." Both are traditional Easter savory meat and cheese pies that can be made with either a pastry or bread dough crust. Pizza chena, mispronounced by some Italian-Americans as "pizza gaina," seems like an appropriate name since when you eat it you "gain-a" lot of weight. Pizza chena is a Neapolitan dialect term meaning "full pie," a massive, two-crusted savory pie filled with Italian meats, cheeses and eggs.Though traditionally associated with Easter, pizza chena can be enjoyed any time of the year. Given its versatility of ingredients and large size, it makes a great party dish that can be made ahead of time then served at room temperature. This recipe requires beginning at least a few hours in advance. You can make your own dough or cheat and use store bought prepared pie crusts. -- posted by "Food:The Way To Anyone's Heart"

Portuguese Sweet Bread for Bread Machine

Sat, 09 May 2009 00:40:21 -0400

I found this recipe when preparing for ZWT 5. I am not sure if the asorbic acid is a must but the recipe does sound tasty and easy. -- posted by Sarah_Jayne

Easter Jelly

Tue, 12 May 2009 14:49:20 -0400

Made with grapefruit juice and Jello . I want to make so top is red and bottom is yellow. Doesnt have amount so I'm guessing. -- posted by Dienia B.

Carrot Cake With Buttermilk Glaze

Tue, 12 May 2009 16:57:05 -0400

This is Grandma Great's recipe. What makes this cake different from other's posted here is additional coconut and walnuts in the glaze and the technique of broiling the cake with the glaze. The amounts are a little different too. This is by far our favorite carrot cake. If you don't want a cream cheese frosting, this glaze is a perfect compliment to a moist but very dense cake. Do not Beat the cake mix, stir by hand - very important! -- posted by Vseward (Chef~V)

Lemon-Lime Fruit Dip

Wed, 13 May 2009 01:02:49 -0400

This simple yogurt and creme fraiche (or sour cream) based dip with honey and lime is wonderful served with an assortment of your favorite fresh fruit. -- posted by BecR

Sheila's Swedish Creme

Wed, 13 May 2009 22:33:58 -0400

This is a "must have" on our Christmas dessert table, but it is equally as good any time of year, or for any occasion. Although I use berries, it is wonderful with all different fresh fruits, such as kiwi or peaches. It is also very versatile and can be layered with fruit in a parfait dish if you prefer, nestled in a puff pastry or dessert shell, or set in a mold. We always serve it in one large stemmed glass bowl. Preparation time does not include chilling time. -- posted by JackieOhNo!

Chocolate Pecan Coffee Cake - Just Right for Any Time!

Fri, 22 May 2009 12:10:10 -0400

Not yer average "okay, serve me for breakfast" coffeecake, this one screams: "Darhling, you simply MUST serve me as I am bursting with delicious flavors!" Calorie counters and carb-busters should cut smaller pieces--everyone else may have a normal-sized slice! Makes a very nice family-sized 'cake loaded with crunchy sweetness. Serve with a plate of fried eggs, fruit slices and milk, tea or coffee. Adapted from *Midwest Living* December 2006. -- posted by Debber

Snowball Carrot Muffins

Fri, 22 May 2009 12:13:52 -0400

With the addition of a can of pineapple you won't need as much sugar as usual making it ideal for kids. The muffins are removed from their casing then dipped in icing and rolled in desicated coconut making it look like a snowball, of course you could just leave the paper case on and just dip the top. -- posted by Wild Thyme Flour

Gluten Free Corn Casserole

Mon, 01 Jun 2009 11:41:16 -0400

This corn casserole recipe is almost identical (at last) to the traditional Jiffy corn mix, sour cream, etc recipe that my family has made for years. Upon diagnoses of celiac disease, this was one of the first things I decided to try and replicate while converting it to gluten free ingredients....and I think Ive got it!! Since we never make this casserole just for my family, many non-celiacs have tried it as well and cannot believe it is Gluten Free! In fact, some relatives of mine have even proclaimed that this version is better than the original! Not bad, eh? :) Check out this recipe and more at my blog: www.glutenfreegirls.blogspot.com -- posted by Chef #1283639

Lemon Almond Tart (Tarte Au Citron Et Aux Amandes)

Mon, 08 Jun 2009 12:39:24 -0400

Almonds are commonly used in desserts in the region of Provence, France. Published in Bon Appetit, May 1994. -- posted by swissms

Vanilla Almond Panna Cotta

Thu, 18 Jun 2009 17:45:19 -0400

My husband and I both adore silky, smooth, and lightly sweetened panna cotta. I got this recipe from Cheryla33 at All Recipes.com (http://allrecipes.com/Recipe/Panna-Cotta/Detail.aspx) but tweaked it just a bit. The original recipe is in the link above . . . I have decided to make mine sugarfree by using Splenda. Cook time does not include refrigeration time. -- posted by flirtyfunchick

Econo Punch

Mon, 22 Jun 2009 11:12:03 -0400

This recipe is from a local church recipe pamphlet. -- posted by Mrs. Hughes

Relish and Ham Deviled Eggs

Fri, 26 Jun 2009 11:43:28 -0400

My DH loves deviled eggs and would enjoy the addition of chopped ham. I have always liked dill relish in mine so this will be a winner for us. Recipe from Pillsbury's website. Prep time includes standing time. -- posted by Lauralie41

Asparagus Crostini

Tue, 30 Jun 2009 11:30:50 -0400

I love asparagus and I love smoked salmon, so this is one of my favorite little appetizer bites! -- posted by JackieOhNo!

Whiskey Smoked Salmon Spread

Fri, 10 Jul 2009 14:17:06 -0400

This is a delicious dip/spread that is great on a bagel. Or, if you are hosting a brunch, you can serve it on mini bagels garnished with some cucumber slices. Of course, if you don't like or drink whiskey, you can substitute milk in its place. -- posted by JackieOhNo!

Triple Threat Coconut Cream Pie

Tue, 14 Jul 2009 01:24:07 -0400

We're in love with Tom Douglas' Coconut Cream Pie from Dahlia Bakery here in Seattle, but at $35 a pie plus a $5 deposit for the plate--I knew I had to come up with my own. I watched a demo of his on the local public television website, but still felt I needed to add my own touch. I'm proud to say it's a winner! Take that, Mr. Douglas. . . . One note: I would highly recommend you follow the instructions for a great pie crust below, for optimal crispiness and flavor. Otherwise, you can roll out a store-bought dough, and just before rolling it out, sprinkle the coconut on top and roll it in. Will be more susceptible to burning, but should be okay if you watch it close. I always make a big batch of my All Butter Pie Pastry, recipe #239831, and keep it in the freezer for easy prep. I've rolled the coconut into the prepared, thawed dough with no problem. -- posted by Battle in Seattle

Cinnamon Twists

Fri, 24 Jul 2009 13:41:31 -0400

My Grandma Ruth made up this recipe for her children and it was a family tradition to have them every holiday for breakfast! I love them, and hope they warm your hearts and belly's as they do mine! -- posted by jkm.11.18.

Cheddar & Vegetable Pasta Bake

Sun, 09 Aug 2009 21:48:26 -0400

Soooo good! I found this in a Sargento Cheese Ad sometime in 1996. It tastes like veggie lasagna, could be a vegetarian main dish or a side for dinner. Or a Lenten specialty. I did have to thin the cream sauce out before I baked it because the dish thickens up quite a lot in the oven. You can use penne or other pasta but the bowties are really pretty. You can find a picture on the Sargento web site. -- posted by Jezski

Bone-In Ham on the Barbecue With Honey-Butter Glaze

Mon, 17 Aug 2009 03:45:00 -0400

My husband wanted a Bone in Ham the other day and with my kitchen was between 80 - 90 degrees, I did not want to heat the oven. I could find lots of recipes for steaks but very few for Whole or Bone in Ham. I combined what I found and came up with this. -- posted by Big Man's BBQ Queen

Fruit Bun French Toast

Mon, 24 Aug 2009 01:46:22 -0400

This is a great recipe when you have left over hot cross buns at Easter. -- posted by katew

5-Spice Plum Glaze for Ham

Mon, 24 Aug 2009 02:37:24 -0400

A slightly sweet, spicy glaze for the holiday ham or a pork roast. -- posted by mikekey

Grandma's Blueberry Streusel Coffeecake

Mon, 24 Aug 2009 10:39:27 -0400

My grandma cut out this recipe from the Daily Herald newspaper many years ago. I think it may be the best coffeecake I've ever had. -- posted by KissKiss

Creamy Deviled Eggs

Mon, 31 Aug 2009 11:36:31 -0400

Everyone wants to know what the secret is to making creamy deviled eggs. Can you keep a secret... it's the cream cheese. -- posted by Nasseh

Mock Apple Pie

Wed, 09 Sep 2009 01:46:35 -0400

A close friend mentioned remembering this pie from his childhood. I foud the recipe on the back of a ritz cracker box and surprised him with it on his birthday. He was so happy -- posted by GingerlyJ

Hot Crossed Buns

Mon, 14 Sep 2009 13:46:28 -0400

This recipe has been in my family at least a Hundred years. I remember every Easter as a little Girl my Gram having these ready when we woke up. -- posted by GingerlyJ

A Taste of Summer Citrus Salad

Thu, 17 Sep 2009 15:51:06 -0400

Sharon the Rocket gifted me with Now Serving: FMB Favourites, a cookbook from the Farmers and Merchants Bank. This recipe sounds so refreshing. Adapted slightly to make it a little less sweet. -- posted by evelyn/athens

Ham Salad

Fri, 18 Sep 2009 16:48:55 -0400

This is popular served in finger sandwiches at my catered events or after easter or Christmas at home with leftover ham -- posted by GingerlyJ

Holiday Ham

Tue, 06 Oct 2009 10:41:22 -0400

I took my Mother in law's basic Ham recipe and added to it to get this awesome Ham we serve every easter, thanksgiving and Christmas -- posted by GingerlyJ

Classic Green Bean Casserole

Tue, 06 Oct 2009 20:28:46 -0400

This expanded version of traditional Green Bean Casserole is sure to satisfy any crowd with its flavorful combination of Campbell's® Condensed Cream of Mushroom Soup, green beans, and crispy French fried onions. -- posted by Campbell's Kitchen

Hearty Meatless Tater Tot Casserole

Wed, 07 Oct 2009 12:10:44 -0400

For us vegetarians who want the heartiness of a tater tot casserole without the hamburger or ground beef. I found a terrific tater tot casserole recipe on here-- which I altered a bit, then found some more tips on how to make this awesome, tasty, and cheap meal and also adjusted it to the pan size constraint. I couldn't use a real casserole dish because I live in the ghetto and don't have a real oven; I rely on a convection oven. So please note, this recipe's measures are based on using a deep (about 5") 2-quart loaf pan! It's so hearty and filling that I get at least 3-4 meals out of it for just me. But if you want to use a real 13 x 9 casserole dish because you're doing OAMC/OAWC or cooking for your family? Never fear, just double the amounts shown! -- posted by the80srule

Rachel's Green Bean Casserole

Wed, 07 Oct 2009 12:13:50 -0400

Yummy Thanksgiving classic dish, and a little twist on tradition...I made it by accident because I don't like French-fried onions so I wanted to make my own and add a little something extra! -- posted by the80srule

Meat Pie ( Tourtiere )

Wed, 07 Oct 2009 15:59:56 -0400

Meat pie that you eat at Christmas and Easter! Prep time includes time for making pie shells. -- posted by Chef #1287027

Do-It-Yourself Chocolate Bunnies

Tue, 13 Oct 2009 18:26:45 -0400

N/A -- posted by Enjoy Life Foods

Versatile Buttercream Frosting

Fri, 16 Oct 2009 17:39:27 -0400

This is a copycat recipe from another one I saw on here-- but not a duplicate, because this is intended to be made for frosting than for bonbons (though it certainly could be used that way.) By "extract", vanilla extract is the most commonly used one for traditional buttercream flavor. But this is a versatile recipe: you want almond-y buttercream? Use almond extract. Fruity buttercream? Try orange, strawberry, or pineapple extract. Why not chocolate extract or peppermint extract! Chocolate and vanilla extracts together taste great too. Frosts about 20-24 cupcakes or one 8" two-layer cake. -- posted by the80srule

Christmas Cherry Ham Glaze

Sun, 18 Oct 2009 10:13:56 -0400

This may also be served on the side as a sauce and doubles well, for the best flavor I recommend to use a good quality cherry preserve such as Smuckers -- posted by KITTENCAL

Pink Brownies Lite & Fluffy

Mon, 26 Oct 2009 13:10:17 -0400

Adapted from Recipe #179934. I'm sure this would do great if you doubled it to make cupcakes! Great kid-pleaser. Originally called for a whole stick of butter but I halved the butter and subbed the other half with applesauce. Kept the moisture and flavor, but not the calories! :) And if you want to make these into "real" brownies? Use chocolate Nesquik powder and beat in some chocolate chips towards the end. Or...vanilla Nesquik to make blondies! These are VERY soft and cake-like-- would make an awesome cake/cupcakes. -- posted by the80srule

North Croatian Roasted Duck

Tue, 27 Oct 2009 17:05:10 -0400

This is traditional fall dinner, usually served with mlinci (recipe also on Zaar). It is very easy and simple; I am adding some of my procedure tricks. -- posted by nitko

Russian Orange Tea Instant Mix

Sat, 07 Nov 2009 12:44:18 -0500

A Special Hot "Toddy" for unexpected guests! They'll want the recipe---send them to Recipezaar. (Also perfectly refreshing without the Grand Marnier.) -- posted by Grace of West Jefferson & Son

Healthy Apricot Ginger Cake

Sun, 08 Nov 2009 19:53:01 -0500

This recipe is gluten-free, vegan, delicious and wholesome. I found this at the Care2 website @ http://www.care2.com/greenliving/healthy-ginger-apricot-cake.html The recipe comes courtesy of The Food Intolerance Bible (Conari Press, 2008). I'm completely guessing on servings. -- posted by SassiFras

Jellybean Cookies

Wed, 11 Nov 2009 05:56:29 -0500

Great for Easter !! -- posted by katew

Stuffed Breakfast Torte

Wed, 11 Nov 2009 10:43:53 -0500

Paula Deen recipe from Smithfield.com. Preparation time includes chilling time. -- posted by Sweet Jezebel

Chestnut Stuffing With Pancetta and Fennel

Thu, 12 Nov 2009 00:02:58 -0500

I love chestnuts! This is difficult because I don't love preparing them & I really dislike getting chestnuts that turn out to be moldy. To avod the dissappointment of moldy nuts & the pain of burned fingers I will splurge & get jarred chestnuts. They are spendy so they fall into the "very special occasions" category. Oh so good. I jumped on this recipe when I read it in The Seattle Times. They attribute it to "Sunday Suppers at Lucques: Seasonal Recipes from Market to Table" by Suzanne Goin with Teri Gelber. Thank you Suzanne & Teri. I can't wait to try it. -- posted by Buster's friend

The Mama's Thanksgiving Maple Sweet Potatoes and Apples

Fri, 13 Nov 2009 11:55:00 -0500

This recipe is DEMANDED when we have family dinners at my Mama's house. It's delicious! My sister and I actually got into an arguement over who got the leftovers. They're sweet but they do not have the goopy marshmallow junk on them. They're the only ones that I eat. It was created by my Mama (Sheryl) so all credit goes to her on this one. I usually double this recipe when I make it to feed a family of 4. -- posted by TylersMomTheChef

Forgotten Cookies-Diabetic

Fri, 13 Nov 2009 12:44:36 -0500

I haven't tried this recipe yet but I couldn't pass up posting it because I don't want to lose it and others might enjoy a "legal" cookie recipe. I'm totally guessing at the yield. Zaar is listing the calorie and fat content (mostly fron the nuts) for a dozen cookines. Dividing 12 into that amount breaks down to each cookie having 33.5 calories. If you wish to lower it more just use less nuts. -- posted by Annacia

Chocolate Fondue, Easy

Fri, 13 Nov 2009 14:19:32 -0500

Well, it's true, you just can't get any easier than this. -- posted by Annacia

Creamy Potato Salad

Mon, 16 Nov 2009 00:44:51 -0500

I have combined a couple of my favorite potato salad recipes to come up with this one. I use it for all the holidays. -- posted by Nasseh

Sandy's Holiday Mashed Potato Casserole

Wed, 18 Nov 2009 22:35:13 -0500

My mother-in-law's fabulous holiday potato dish! This should be made the day before eating. -- posted by The Wallaces

Cornbread Dressing

Fri, 20 Nov 2009 15:37:36 -0500

I like this recipe because it's basic enough for you to add and subtract whatever you want. Feel like you want to add walnuts and cranberries? Go ahead! Not a giblet fan? Leave them out! Whatever suits your fancy! -- posted by mpowelljones

Susanne's Yams

Tue, 24 Nov 2009 18:03:29 -0500

I have baked this for Thanksgiving for years. Everyone requests these yams over the marshmallow variety. I'm not sure where I collected the recipe or why it is named. -- posted by Boise Boy

Gina's Cheesy Rolls

Sat, 28 Nov 2009 18:06:51 -0500

These rolls are a wonderful addition to any holiday meal. Times listed does not include rising time. -- posted by SillyGrrl

Cured Salmon

Sun, 29 Nov 2009 03:10:45 -0500

This fish can be used in the similar manner as smoked salmon. The fish must be extremely fresh. Ocean trout can be substituted. You need to plan ahead - 3 days of curing is needed. This is always part of my families Christmas lunch which I usually serve with cucumber salad and sour cream. Also goes well with scrambled eggs for a decadent breakfast. -- posted by Coasty

Pecan Topped Sweet Potato Casserole

Mon, 30 Nov 2009 01:45:35 -0500

When I make this, I automatically make two pans, because everyone wants to take some home! -- posted by Mercy's Mommie

Chocolate Malt Crinkles

Thu, 03 Dec 2009 22:35:14 -0500

Found this gem in The Seattle Times. Keeping because I have just enough Ovaltine to try these out. Have some friends coming in tomorrow to serve as tasters. Note the recipe calls for a 2 hour (preferably overnight) refrigeration of the dough not included in the prep time... Update - made these tonight & they are sooooo good! I rolled them into balls, coated in the Ovaltine & chilled them on the greased baking sheet until my oven came to temp. Next time I'll let them sit at room temp because they didn't spread very much. Taste? Like amazing dark rich little rich brownie bites - we served them with fresh whipped cream... soooo good! Like chocolate? Make them! BUT DO NOT Overcook them! -- posted by Buster's friend

Key Lime Meltaways

Thu, 03 Dec 2009 23:07:40 -0500

Another version of a most delicious cookie. Will be making tomorrow as part of a tryout platter. Found in The Seattle Times. Don't skip the one hour refrigeration otherwise they'll spread too much. -- posted by Buster's friend

Apple, Almond and Raspberry Pie

Tue, 08 Dec 2009 17:35:54 -0500

I made this for Thanksgiving many years ago as a change of pace, and it was a huge hit! I would recommend it for any time of year, but it is very special for a holiday. -- posted by JackieOhNo!

Holiday Broccoli-Cauliflower Casserole

Wed, 09 Dec 2009 17:19:57 -0500

This is a great side dish that is perfect for any holiday. It goes well with any dinner - ham, turkey, prime rib, etc. I have also done this using all cauliflower, so I suppose you could do all broccoli if you prefer. It is also fine to make this ahead and reheat. You couldn't ask for a more versatile recipe! -- posted by JackieOhNo!

Strawberry Walnut Bread

Fri, 11 Dec 2009 12:12:45 -0500

This is a lovely quick bread that I enjoy making when fresh strawberries are first in season. It is a springtime treat that goes well with a cup of tea or a cool glass of milk. -- posted by JackieOhNo!

Momma's Hot Cheese Dip

Fri, 11 Dec 2009 16:55:03 -0500

This is a recipe our Dear Late Mother used to make often for family gatherings and is an all time favorite of everyone in the family. We serve this in a crock pot on warm since it is best served hot, but can be served in a Sourdough bowl. Mom always cubed sourdough french bread to serve this with, and it usually took more than one loaf to satisfy the many who would have it. You may find as we have that for large family gatherings we had to double this recipe. *** Note*** although this recipe calls for Velvetta Cheese, you can substitute any good quality American Processed Cheese. -- posted by jacques lee

Orange-Poppy Tea Bread

Fri, 11 Dec 2009 17:15:06 -0500

I am a big fan of tea breads (or quick breads) and this one has a nice, citrussy quality that is a real treat. This bread does need to sit overnight in order for the flavors to blend; however, I have not included that in the preparation time, so plan accordingly. -- posted by JackieOhNo!

White Chocolate Cheesecake

Sun, 13 Dec 2009 20:35:25 -0500

This makes a delicious cheesecake that gets oohs and aahs every time it is served. It is wonderful for any holiday or special occasion. You can garnish this with strawberries and powdered sugar, if desired, or choose a garnish that you prefer. -- posted by JackieOhNo!

Corn and Bacon Dip

Mon, 14 Dec 2009 17:52:18 -0500

Yum! Always a favorite at get togethers, office parties, etc. I got this recipe from a cookbook of my Grandma's a while back. We love it, I hope you do too. I use fresh or frozen corn, but canned corn can be used also. You would just add 1 (15) oz. can of whole kernal corn. You can use Tabasco Sauce for the hot sauce, I usually use Sriacha Asian Chili Sauce, any kind will do..Enjoy! -- posted by Chef#856954

Ed's Sugar Cookies

Tue, 15 Dec 2009 11:27:27 -0500

This is my husband's recipe and it has withstood the test of time. These delicious cookies are light & airy and fun to decorate. My husband is the Sugar Cookie king in our family and our grown kids still anxiously ask each year if Dad is making sugar cookies this Christmas :). Ed prefers using insulated cookie sheets. Yield and baking time may vary, depending on rolled dough thickness, the size of the cookie cutters and oven accuracy. NOTE: Chilling time is included in prep time. Overnight refrigeration is best, but if you are in a hurry, you can get by with chilling the dough for at least two hours. Do not skip the chilling step or the cookies may not hold their shape. -- posted by Kat's Mom

Creamy Cheesecake With Pecan Crust and Sour Cream Topping

Thu, 17 Dec 2009 12:27:37 -0500

This was one of the first cheesecakes that I learned to make, and it set the bar pretty high. The pecans in the crust give it an extra special touch, and the sour cream topping adds to the "wow" factor. This cheesecake needs to chill in the refrigerator at least 2 hours before serving, which is not reflected in the preparation time. It can be prepared up to three days ahead and kept in the refrigerator. -- posted by JackieOhNo!

Cranberry Swirl Bread

Thu, 17 Dec 2009 13:03:49 -0500

So perfect for the holidays. They say this can be made with Cranberries or Dates. . .you pick! Recipe from Taste of Home, so you know it's good!!! Prep time including rising time. -- posted by JanuaryBride

Jack Daniel's Glazed Ham (With Allspice & Orange)

Thu, 17 Dec 2009 21:11:03 -0500

I was looking for a more savory than sweet recipe to prepare my x-mas ham. I found this on another web site. I didn't need to change anything but if I don't have Jack Daniel's I will sub Southern Comfort with good results. You could also add whole cloves to the outside of the ham to intensify the flavour. I normally don't bother with the orange slices & endive but it would be a great way to decorate the ham for serving. -- posted by Mustang Sally 54269

Easy Nutty Orange Snowballs

Fri, 18 Dec 2009 01:56:50 -0500

My best friend Steph found this contest winning recipe in the Taste of Home Simple and Delicious magazine and we decided to try them this year for our joint yearly holiday cookie baking day. Nutty and buttery with a hint of citrus flavor; a nice addition to any holiday cookie platter. We did use fresh grated orange peel. -- posted by TheDancingCook

Glazed Easter Ham

Sat, 19 Dec 2009 23:16:49 -0500

I found this recipe in Taste Of Home magazine. I have not tried this recipe, but I'm posting it for safe keeping. -- posted by internetnut

Pesche - Italian Peaches Cookies

Mon, 21 Dec 2009 17:02:34 -0500

Labor-intensive, but well worth the effort. These cookies are typically only served at weddings or special holidays because they require a gathering of women to increase the rate of production and the fun. My cousins and I spent countless holidays sneaking into the freezer to snag a tasty frozen peach. Finally, we convinced my nonna to teach us how to make this special peaches and we have enjoyed making them ever since. They freeze well and are actually better if frozen immediately and taken out when needed. These are meant to be enjoyed with many friends and family and they NEVER disappoint. In fact, after living in Italy for two years, I learned that my nonna's peaches were better than any I could find in Italy. I think some recipes have been corrupted by modern conveniences, but my nonna's recipe has not changed since she immigrated in the 50's. -- posted by Chef #1491707

My Christmas Ham

Sat, 02 Jan 2010 10:35:16 -0500

An adaption from a recipe found on AllRecipes.com. This has become our favorite ham recipe when using the oven (we also smoke ham outside on the grill). We make the recipe as stated, even for our small family, because of all the wonderful leftover ham recipes on RecipeZaar! My family does not eat the pineapple (except me), so I end up putting the leftover fruit in jello or mixing with cottage cheese for a snack. -- posted by Spankie

German White Chocolate Cake

Sat, 02 Jan 2010 18:03:27 -0500

This is an elegant-looking cake and one bite will have you sold! Please use the very best white chocolate that you can find.This is a cake that has to "stand alone" on the merits of the white chocolate, so if you're going to use the cheaper stuff, please pass this cake up. If you can find the clear vanilla, it's really worth it. I didn't list it but it really makes a difference. It's sometimes hard to find,but it won't do any harm using the regular. This was in Mass Recipes. -- posted by FLUFFSTER

Chocolate Malted Milk Ball Dessert

Tue, 05 Jan 2010 11:44:14 -0500

This is from my sister-in-law Rachel. It's great for Easter time, using the Mini Robin Eggs malted milk balls as decoration on top of the pieces. -- posted by Chef #1509687

Oh so Easy Blueberry Cinnamon Ring

Tue, 05 Jan 2010 19:26:04 -0500

Made with frozen blueberries - this oh so easy to make little ring is killer (which is a good thing). From Sam the Cooking Guy. -- posted by Sharon123

Make-Ahead Sticky Buns

Mon, 11 Jan 2010 14:44:28 -0500

This recipe came from a website but it's been so long I can't remember exactly which one. I love this recipe because it yields a light, flaky sticky bun that is not overly sweet. It's relatively easy to prepare; prep time includes refrigeration/rising time. This recipe has a big yield, but can be halved without problems. -- posted by sarikat

Savory Egg Nests

Wed, 13 Jan 2010 15:15:05 -0500

A fun breakfast for kids to make (with supervision). I made this with my four year old at a "Kids Cook" type of business. -- posted by Mickey in MN

Nut and Poppy Seed Kolachki

Mon, 25 Jan 2010 10:37:25 -0500

One of mom's sure-fire, hand-me-down recipes. These don't get much easier. Yield is definitely going to vary depending on how thick/thin you roll your dough and size of your cuts. -- posted by Suzanna Marie

Polish Baked Ham (Szynka Pieczona)

Mon, 25 Jan 2010 11:56:41 -0500

Can't wait to try this simple, tasty looking recipe for Easter! -- posted by Suzy_Q

Savannah Country Ham Simmered in Beer

Sun, 31 Jan 2010 17:42:52 -0500

This ham is simmered in beer before it is baked. Begin preparing the ham 2 days in advance to allow time to soak the ham in water before cooking it to remove excess salt. -- posted by swissms