Soups, Sides & Salads
Old-Fashioned Mashed Potatoes
Hannah King
Cleveland, TN
These mashed potatoes are always requested for holidays and special gatherings. They’re buttery, creamy and delicious! Your whole family will enjoy them.
5 lbs. yellow potatoes, peeled and cut into large cubes
1 c. butter, softened
12-oz. can evaporated milk
salt and pepper to taste
Place potatoes in a large stockpot. Add water to cover. Bring to a simmer and cook over medium-high heat for 20 to 25 minutes, until tender. Remove from heat and drain. Place potatoes back into stockpot; add butter. Mash with a potato masher or hand mixer. Add evaporated milk and stir until well combined. Add salt and pepper to taste. Serves 8 to 12.
Tasty Potatoes
Peggy Dannehl
Grand Island, NE
Whenever I take these potatoes to gatherings, I always come home with an empty dish and requests for the recipe. Now my kids are making them for their families. I think it’s the cream of onion soup that makes them so tasty.
Optional: 1/2 c. white onion, chopped
Optional: 2 T. butter, softened
10-3/4 oz. can cream of onion soup
1 c. shredded Cheddar cheese, divided
8-oz. container sour cream
12-oz. pkg. frozen shredded hashbrowns
In a skillet over medium heat, sauté onion in butter, if desired. Stir in soup, 3/4 cup cheese, sour cream and hashbrowns. Pour into a greased 8"x8" baking pan. Top with remaining cheese. Bake, uncovered, at 350 degrees for 30 to 45 minutes, until cheese is melted. Makes 8 servings.
Dad’s Fried Stuffing
Kristina Trice
Frederick, MD
The one reason everyone comes to our house for the holidays...my dad’s stuffing. Be sure you make extra for leftovers!
1-lb. loaf bread, torn into bite-size pieces
1 c. butter
1 onion, diced
3 stalks celery, diced
1 to 1-1/2 c. milk
2 eggs, beaten
salt and pepper to taste
Place bread into a large bowl. Melt butter in a large skillet over medium heat; sauté onion and celery until tender. In a separate bowl, beat together one cup milk and eggs. Add salt and pepper. Pour milk mixture over bread; toss to coat. All the bread should be moist; if not, add remaining milk. Mix with your hands; transfer to skillet with onion mixture. Fry until golden and crispy. Makes 8 to 10 servings.
Every Christmas Eve as they were growing up, we measured our children and marked their heights on the door frame so Santa would leave the right size if they got clothes. It was so fun to have everyone line up and be marked on the chart with excitement and wonder at what Santa would bring! Now they are older and Santa doesn’t bring them presents, but oh, when they line up at the door, for just a minute there is magic.
Yorkshire Pudding
Margaret Hoehler
Littleton, CO
An old recipe from my mother-in-law. This is especially good when the pan is greased with drippings from roast beef.
1-1/2 c. all-purpose flour
3/4 t. salt
1-1/2 c. milk
3 eggs, beaten
1/2 c. currants
Mix together flour, salt, milk and eggs in a bowl. Beat well with a wire whisk. Fold in currants. Pour into a greased 8"x8" baking pan. Bake, uncovered, at 450 degrees for 25 to 30 minutes. Makes 6 to 8 servings.
A pretty way to dress up the dining room! Use clothespins to clip holiday cards on a ribbon and tie onto chair backs, the sideboard edge or a china cabinet shelf.
Carrot Pudding
Bonnie Zarch
Skokie, IL
My mother used to make this side dish for family holiday dinners in our metal gelatin mold pan. After inverting on a large platter, she put peas in the middle for a colorful look.
3 16-oz. pkgs. frozen sliced carrots
6 eggs, separated
1-1/2 c. all-purpose flour
1 t. salt
1-1/2 t. cream of tartar
1-1/2 t. baking soda
3/4 c. brown sugar, packed
3/4 c. margarine, softened
Prepare carrots according to package directions; drain and set aside. In a bowl, beat egg whites until stiff peaks form. In a separate bowl, sift together flour, salt, cream of tartar and baking soda. In another bowl, blend together brown sugar and margarine. Beat egg yolks until light. Alternately add egg yolks and flour mixture to brown sugar mixture. Add carrots, mashing well. Fold in egg whites. Place in a greased 12"x9" baking pan. Bake, uncovered, at 350 degrees for 40 minutes. Makes 8 servings.
If you’re taking a casserole to a holiday party, keep it toasty by covering the casserole dish with aluminum foil, then wrapping it in several layers of newspaper or even gift wrap!
Grandma Baker’s Soup
Peggy Piatt
Columbia, MO
My dad didn’t like all the vegetables in vegetable soup, so my grandma made this recipe. Since she knew how much I loved it, she would call me and say, “I have a bowl of Grandma Baker’s Soup ready for you!” We now make this every Christmas. The longer it cooks, the better the flavor.
2 lbs. ground beef
1 onion, chopped
5 lbs. potatoes, cut into bite-sized pieces
2 16-oz. cans diced tomatoes
6 c. water
salt and pepper to taste
In a Dutch oven over medium heat, brown ground beef and onion; drain. Add remaining ingredients. Bring to a boil; reduce heat to low. Cover and simmer, stirring occasionally, for one to 2 hours. Makes 7 to 8 servings.
Super-special bread to go with this soup! Cut a loaf of French bread into slices, stopping just short of the bottom crust. Combine 3/4 cup shredded Cheddar cheese, 1/2 cup butter, 1/4 cup chopped fresh parsley, one teaspoon paprika and 3 to 4 cloves minced garlic and then spread mixture between slices. Wrap up in aluminum foil and heat in a 350-degree oven for about 15 minutes. Tasty!
Beckie’s Garlic Soup
Beckie Butcher
Elgin, IL
I invented this soup recipe on a cold Chicago afternoon. The last thing I wanted to do was leave the house, so I went through my refrigerator and my lazy Susan instead...this is the delicious result!
1/4 c. butter
3 cloves garlic, minced
1 onion, chopped
12-oz. can evaporated milk
14-1/2 oz. can chicken broth
2 T. grated Parmesan cheese
1-1/2 t. dried parsley
1/4 t. cayenne pepper
In a skillet over medium heat, melt butter; sauté garlic and onion until tender. Add remaining ingredients and bring to a boil. Reduce heat and let simmer for 10 to 15 minutes, stirring occasionally. Serves 4.
A favorite cook will love receiving a gift of a soup “kit.” Fill a red-speckled enamelware soup pot with soup bowls, oversized table napkins and a soup ladle...toss in a package of mini alphabet noodles, just for fun.
Roasted Green Beans
Tara Horton
Gooseberry Patch
These ingredients are always in my kitchen...I use fresh green beans in the summer and frozen in the winter. Toss in two tablespoons of slivered almonds if you want to be fancy!
1-1/4 lbs. green beans
1 T. lemon juice
2 t. olive oil
1/4 t. garlic powder
1/4 t. dried basil
1/2 t. salt
1/4 t. pepper
Toss together all ingredients on an ungreased 15"x10" jelly-roll pan. Bake at 450 degrees for 10 minutes, or until tender. Serves 4 to 6.
Pull out your button box for oodles of holiday inspiration! Stitch buttons on mitten cuffs or the ends of woolly scarves. You can add several to the edges of a tablecloth or string them together for a country-style garland.
Roasted Brussels Sprouts with Pancetta
Denise Piccirilli
Huber Heights, OH
This just happens to be a newer and easier version of an older recipe. Canadian bacon can be substituted for the pancetta, if you prefer.
2 lbs. Brussels sprouts, sliced in half
6-oz. pkg. pancetta, chopped
1/4 c. olive oil
kosher salt and pepper to taste
In a large bowl, combine Brussels sprouts, pancetta and oil. Toss well to coat; season with salt and pepper. Spread mixture in one layer on an ungreased 15"x10" jelly-roll pan. Bake at 425 degrees for 25 to 30 minutes, until Brussels sprouts are crisp-tender. Serves 4 to 6.
For centuries men have kept
an appointment with Christmas.
Christmas means fellowship,
feasting, giving and receiving,
a time of good cheer, home.
Penne with Kale & Onion
Sandra Sullivan
Aurora, CO
We didn’t think we liked kale until I swapped it for the spinach in this yummy recipe. But you can always use spinach if you wish.
1 onion, sliced
2 T. olive oil, divided
8 cloves garlic, thinly sliced
3 c. penne pasta, uncooked
6 c. kale, chopped
1/2 t. salt
In a large skillet over medium heat, cook onion in one tablespoon oil for 15 to 20 minutes, or until golden. Add garlic during the last 2 minutes of cook time. In a large stockpot filled with boiling water, cook pasta according to package directions; drain and drizzle with remaining oil. In a Dutch oven, bring one inch of water to a boil and add kale. Cover and cook for 10 to 15 minutes, until tender; drain. Stir salt, pasta and kale into onion mixture and heat through. Makes 6 servings.
Creamy Noodles
Tara Geiger
Carrollton, TX
This comforting dish of my grandmother’s is so easy...one of the first I learned how to make.
4 14-1/2 oz. cans chicken broth
12-oz. can evaporated milk
1/2 c. butter
16-oz. pkg. extra wide egg noodles, uncooked
Bring broth and milk to a boil in a large stockpot over medium heat. Add butter and egg noodles. Cook until tender, about 10 to 15 minutes. Serves 8.
Walnut-Parsley Pesto Linguine
Regina Wickline
Pebble Beach, CA
The walnut and parsley in this terrific dish really complement each other. So versatile too...I have stirred in thinly sliced, cooked portabella mushrooms and sun-dried tomatoes as well as steamed green beans or asparagus before. You can even serve it chilled as a pasta salad! Yum!
16-oz. pkg. linguine pasta, uncooked
2 c. fresh flat-leaf parsley, coarsely chopped
1 c. chopped walnuts, toasted
3/4 c. shredded Parmigiano-Reggiano cheese
1 c. green onions, thinly sliced
1 t. salt
1/2 c. olive oil
2 to 3 t. lemon juice
3 to 4 T. water
pepper to taste
Garnish: grated Parmesan cheese
Cook pasta according to package directions; drain. Meanwhile, place parsley, walnuts, cheese, onions and salt in a food processor. Process ingredients while slowly pouring in olive oil until mixture forms a thick paste. Continue to process while slowly adding lemon juice and water to thin mixture to a smooth consistency. Toss with warm linguine and garnish with Parmesan cheese; serve immediately. Makes 4 to 6 servings.
A fun countdown to Christmas! Get the family together during dinner and think up twenty-five fun holiday activities like making gingerbread cookies for classmates, dancing to holiday music, sledding or reading a Christmas story. Write each on a paper strip, link them together and then pull one off each day in December and do the activity together.
Turnip Mashed Potatoes
Cindy McKinnon
El Dorado, AR
A wonderfully creamy dish. My family loves when I make it!
6 redskin potatoes, peeled and sliced 1/4-inch thick
2 turnips, peeled and sliced 1/4-inch thick
1/2 c. milk, heated
1/2 c. butter, melted
1/2 c. sour cream
salt and pepper to taste
Place potatoes and turnips in a stockpot filled with boiling water; boil for 15 minutes, or until crisp-tender. Drain. Whip potatoes and turnips with an electric mixer, mixing until moderately smooth. Add hot milk, butter and sour cream. Season with salt and pepper. Whip again until well blended. Serves 4 to 6.
Oven-Fried Potatoes
Tina Dillon
Parma, OH
These “fries” have a terrific flavor and go well with meatloaf...or just catsup!
8 potatoes, cut into wedges
1/2 c. oil
2 T. grated Parmesan cheese
1 t. salt
1/2 t. paprika
1/2 t. garlic powder
Arrange potato wedges, skin-side down, in an ungreased 15"x10" jelly-roll pan. In a bowl, whisk together remaining ingredients; brush over potatoes. Bake at 375 degrees for 45 minutes. Makes 6 to 8 servings.
Baked Cauliflower
Amy Gitter
Omro, WI
My mom passed this holiday meal recipe on to our families. It’s so good, even the kids love it!
1 head cauliflower, cut into bite-size pieces
1 c. dry bread crumbs
1/2 c. grated Parmesan cheese
1/8 t. salt
1/8 t. pepper
1/8 t. onion salt
1/4 t. garlic, minced
1/2 c. butter, melted
Place cauliflower in a large stockpot filled with boiling, salted water. Boil for about 6 minutes, or until tender. Drain cauliflower and spoon into a greased 1-1/2 quart casserole dish. Combine remaining ingredients except butter and sprinkle over cauliflower. Drizzle melted butter over top. Bake, uncovered, at 350 degrees for 30 minutes, or until golden. Serves 12.
To keep cauliflower fresh and creamy white, add a tablespoon of milk to the water when steaming or boiling.
Souper Rice
Sue Coppersmith
Granbury, TX
A potluck favorite and tasty comfort food. Add two cups of cubed, cooked chicken to make a “souper” main dish.
8-oz. can chopped green chiles
3 c. cooked rice
1 c. sour cream
10-3/4 oz. can cream of celery soup
salt and pepper to taste
3/4 c. shredded Colby-Jack cheese
Mix together undrained chiles, rice, sour cream, soup and seasonings. Spoon into an 11"x9" baking pan that has been sprayed with non-stick vegetable spray. Sprinkle cheese on top. Bake, uncovered, at 350 degrees for 25 to 30 minutes, until bubbly. Serves 8 to 10.
Make and give this tasty Herb Dip Mix. In a plastic zipping bag, combine 1-1/2 tablespoons dried parsley, 1-1/2 tablespoons dried, minced onion, 1/4 teaspoon dill weed, 1/2 teaspoon salt and 1/2 teaspoon seasoning salt. Directions: Mix one cup sour cream with one cup of mayonnaise. Stir in Herb Dip Mix. Cover and chill for one hour.
Merry Christmas Rice
Kerry Mayer
Dunham Springs, LA
Each year, the women in our family gather together to prepare a Christmas feast. My oldest daughter Kim just turned fifteen and got to help this year. This quick & easy recipe with festive red and green peppers was her very first dish on the holiday table. It turned out great...I am so proud of her! This can easily be doubled or tripled to feed a crowd.
1/2 c. onion, finely chopped
3 stalks celery, finely chopped
1/2 red pepper, chopped
1/2 green pepper, chopped
1 T. butter, softened
2 c. chicken broth
2 c. instant rice, uncooked
Optional: 1/2 t. salt
1/4 t. pepper
In a skillet over medium heat, sauté onion, celery and peppers in butter for 2 minutes, or until crisp-tender. Remove from heat; set aside. In a saucepan over medium-high heat, bring broth to a full boil. Remove from heat. Quickly stir in rice, onion mixture, salt if desired and pepper. Cover and let stand for 6 to 7 minutes. Stir before serving. Serves 6.
It’s easy to turn a vintage painted metal tray into a whimsical wall clock with a clock kit from your local craft store. Drill a center hole, then insert the clock movement and hands. Press on self-adhesive numbers...time’s up!
Cranberry Salad
Gwen Hudson
Madison Heights, VA
My mother made this gelatin salad every Christmas when I was growing up, but it’s a hit any time of year.
2 16-oz. pkgs. cranberries
2 oranges, peeled, sectioned and seeds removed
2 c. sugar
2 1-oz. envs. unflavored gelatin
1 c. hot water
1 c. celery, diced
1 c. chopped nuts
Process cranberries in a food processor until finely ground; set aside. Repeat processing with oranges. In a large bowl, stir sugar and gelatin in hot water to dissolve; let cool. Add cranberries, oranges, celery and nuts; mix well. Cover and refrigerate until set. Serves 8 to 10.
Waxed dental floss is super for stringing old-fashioned garlands of cranberries and popcorn. It’s stronger than regular thread and the waxed coating slides right through!
Frozen Cherry Salad
LaShelle Brown
Mulvane, KS
Around the holidays, my Grandpa Don always asked my mom to make this salad. It almost tastes like cherry ice cream...yummy!
21-oz. can cherry pie filling
14-oz. can sweetened condensed milk
8-oz. container frozen whipped topping, thawed
In a medium serving bowl, mix together pie filling and condensed milk. Fold in whipped topping. Cover and freeze. Serves 10 to 12.
With houses decorated inside and out for the holidays, it’s a perfect time to hold a progressive dinner! Each family serves one course at their house as everyone travels from home to home. Begin at one house for appetizers, move to the next for soups and salads, again for the main dish and end with dessert. It’s all about food & fun!
Mimie’s Christmas Apple & Chicken Salad
Beckie Apple
Grannis, AR
As a child I always looked forward to the special foods we only had at the holiday meal. This recipe of my Mimie’s is one of my favorites!
2 c. cooked chicken breast, finely chopped
4 red apples, peeled, cored and chopped
2 c. mini marshmallows
1/2 c. raisins
1/2 c. pecans, finely chopped
2 T. onion, minced
1/2 c. celery, finely diced
1/4 t. salt
1/2 c. mayonnaise
Toss together all ingredients except mayonnaise in a large bowl; mix well. Fold in mayonnaise; coat well. Cover and chill before serving. Serves 8.
Turn vintage jelly glasses into candles. Holding a wick in place, pour scented wax gel into each glass. They’re especially pretty with gels in glowing “jelly” colors like red and amber!
Tortellini & Broccoli Soup
Vicky Stankus
Newton, IL
A very tasty and filling soup that’s perfect for warming the bones on a chilly day.
4 c. chicken broth
2 c. water
2 T. lemon juice
20-oz. pkg. frozen cheese tortellini
1 c. frozen chopped broccoli
Add broth, water and lemon juice to a stockpot. Bring to a boil over medium-high heat. Add frozen tortellini and broccoli. Cook about 10 minutes, or until hot and tender. Makes 4 servings.
Cheesy Hashbrown Potato Soup
Joyce Stearns
Murphysboro, IL
We enjoy this delicious soup at our annual Christmas ornament party.
28-oz. pkg. frozen diced potatoes with onions and peppers
14-1/2 oz. can chicken broth
salt and pepper to taste
8-oz. pkg. pasteurized process cheese spread, cubed
Place frozen potatoes in a large stockpot. Add chicken broth and enough water to cover potatoes. Season with salt and pepper. Bring to a boil over medium-high heat and cook until potatoes are tender, about 8 minutes. Add cheese, stirring until cheese melts. Season with additional salt and pepper to taste if needed. Serves 6.
Ms. Margaret’s Biscuits
Lisa Cox
Spottsville, KY
A dear lady, Ms. Margaret, lived next to us when I was growing up. Even though my family moved, we always kept in touch. She shared this recipe with me during a Christmas visit after my daughter Breeanna was born. Ms. Margaret passed away this last year, but I will always remember her and the memories we shared when I make Ms. Margaret’s Biscuits!
1 c. sour cream
1 c. self-rising flour
1/2 c. butter, softened
Mix all ingredients together well. Fill lightly greased mini muffin cups 2/3 full with dough. Bake at 425 degrees for 15 minutes. Makes 2 dozen.
Tie up a present with a fun jump rope. It keeps the package snug and doubles as a gift!
Easy Cheesy Orzo
Lori Jones
Ottawa, KS
Everyone who tries this wants the recipe...it’s so easy & yummy!
2 T. olive oil
1/2 onion, chopped
2 cloves garlic, chopped
2 14-1/2 oz. cans chicken broth
2 c. orzo pasta, uncooked
1/2 c. grated Parmigiano-Reggiano cheese
salt and pepper to taste
Heat oil in a medium saucepan with a tight-fitting lid over medium heat. Add onion and garlic; sauté for 2 to 3 minutes. Add broth to pan and bring to a boil. Stir in orzo and return to a boil. Cover and reduce heat to a simmer. Cook 15 minutes, stirring occasionally, or until liquid is absorbed and orzo is tender. Remove lid and stir in cheese. Season with salt and pepper to taste. Makes 8 servings.
Two for one! Double a favorite side dish and freeze half. Another night, turn the remaining portion into a main dish by adding some meat to it. Salsa rice with cubed chicken, baked beans with sliced sausage and macaroni & cheese with diced ham are just a few creative ideas.
Macaroni & Cheese Twist
Mel Chencharick
Julian, PA
Either as a side or as the main dish, this little twist on traditional mac & cheese is fast and easy.
2 c. rotini pasta, uncooked
1/2 c. green pepper, diced
1 clove garlic, minced
1 T. oil
2 8-oz. cans tomato sauce
1 c. water
1/2 t. dried oregano
2 T. fresh parsley, finely chopped
1/2 c. finely shredded Cheddar cheese
Cook rotini according to package directions; drain. Meanwhile, in a skillet over medium heat, sauté pepper and garlic in oil just until tender. Add tomato sauce, water, oregano and parsley. Reduce heat and simmer for 10 minutes. Add cheese; stir to mix and melt the cheese. Place cooked pasta into a serving dish. Pour pepper mixture over pasta to serve. Serves 4 to 6.
Clever party favors! Remove the caps from clear glass ornaments, then write holiday greetings on pieces of paper no wider than the ornament. Roll up each greeting, tie with ribbon, slip inside the ornament and replace the cap.
Festive Broccoli Salad
Carol Shrum
Gastonia, NC
This cold broccoli dish is super in the summer with burgers or steaks and gorgeous to serve at Christmas in a vintage crystal bowl from Grandma.
2 heads broccoli, chopped into flowerets
1 red onion, chopped
1/2 to 3/4 c. sweetened dried cranberries
3-oz. jar bacon bits
1 c. mayonnaise
2 T. red wine vinegar
1/2 c. sugar
Mix together broccoli, onion, cranberries and bacon bits in a large bowl. Whisk together remaining ingredients in a separate bowl and pour over top of broccoli mixture, just before serving. Toss to mix. Serves 8.
One of my favorite Christmas memories was when my goddaughter Courtney and I made a snowman. My grandmother lived just a few houses away. In her yard we found some stones for the eyes and mouth and sticks for the arms and nose. In her house we picked a scarf to put around the snowman’s neck. We built the snowman facing my grandmother’s front door, making it easy for her to just look out the front window and see the snowman. Grandmother said the snowman reminded her of when she was a child and built snowmen with her brothers.
Seafood Pasta Salad
Kristy Mertes
Brownville, NE
This is my favorite pasta salad. Serve in footed bowls with a sprig of parsley on top for an elegant presentation.
2 c. spiral pasta, uncooked
1/2 c. mayonnaise-style salad dressing
1/4 c. Italian salad dressing
2 T. grated Parmesan cheese
8-oz. pkg. imitation crabmeat, chopped
1/4 c. green onion, chopped
1/2 c. green pepper, chopped
1/2 c. tomato, chopped
Cook pasta according to package directions; drain and rinse in cold water. Combine dressings and cheese in a bowl and mix well. Add pasta and remaining ingredients; mix lightly. Chill before serving. Serves 4.
Cheesy Ranch Dressing
Brenda Schlosser
Brighton, CO
Given to me by my aunt over thirty years ago, this dressing is best served on an iceberg lettuce salad with lots and lots of veggies. I like to add broccoli, carrot, red peppers, mushrooms, onion, radishes, cucumbers and crunchy croutons.
4 c. mayonnaise-type salad dressing
1 T. white vinegar
2 T. Worcestershire sauce
1 T. garlic salt
2 T. sugar
2/3 to 1 c. milk
1 c. Cheddar or blue cheese, grated
Combine all ingredients in a bowl or food processor. Refrigerate until ready to serve. Makes about 6-1/2 cups.
Sweet Potato Casserole
David Sopha
Odenton, MD
A classic holiday recipe! Boil three to four peeled sweet potatoes to make three cups of mashed.
3 c. sweet potatoes, cooked and mashed
1/2 c. sugar
2 eggs, beaten
1/3 c. evaporated milk
1/2 c. butter, melted, slightly cooled and divided
1 c. brown sugar, packed
1/3 c. all-purpose flour
1 c. pecans, coarsely chopped
Mix together sweet potatoes, sugar, eggs, milk and 1/4 cup butter. Spoon into a greased 13"x9" baking pan. Mix together remaining butter and other ingredients. Sprinkle over sweet potato mixture. Bake, uncovered, at 350 degrees for 35 to 40 minutes. Serves 8 to 10.
Instead of marshmallows, try topping a favorite sweet potato casserole recipe with canned, sliced peaches and cashews. Sure to be a hit!
Susan’s Sweet Potatoes
Beth Folkeringa
Ontario, Canada
My sister-in-law Susan used to serve these potatoes at special events. She passed away a few years ago, but I make this dish in her honor every holiday.
4 sweet potatoes, cooked, peeled and mashed
2 eggs, beaten
1 t. vanilla extract
1/2 t. salt
1/2 c. butter, softened
1/2 to 3/4 c. brown sugar, packed
10-1/2 oz. pkg. mini marshmallows
Mix together all ingredients except marshmallows. Spread in a greased 13"x9" baking pan. Bake, uncovered, at 350 degrees for 15 minutes. Remove from oven and cover top with marshmallows. Bake an additional 15 minutes, or until marshmallows are lightly golden. Serves 8 to 10.
A snow-covered wreath in a twinkle! Spray-paint pine cones completely white. Use the same paint to lightly spray an evergreen wreath, allowing some green needles to show through. When dry, hot-glue pine cones to the front of the wreath and tie on a red bow.
Easy Cheesy Chicken & Dumpling Soup
Stephanie Pearman
Vine Grove, KY
I first made this quick & easy soup as a new bride after a friend shared it with me. Seven years later my husband still requests it! I love making it in the fall the best. Break up the carrots a bit so the soup looks like it was made from scratch...hee-hee!
4 10-3/4 oz. cans cream of chicken soup
4 14-1/2-oz. cans chicken broth
1 c. milk
salt and pepper to taste
4 chicken breasts, cooked and shredded
1 c. shredded Cheddar cheese
2 14-1/2 oz. cans sliced carrots, drained
10-oz. tube refrigerated biscuits, quartered
In a large stockpot over medium-low heat, combine soup, broth and milk; mix well. Add seasonings, chicken and cheese; stir until cheese melts, about 10 minutes. Mix in carrots; top with biscuit pieces. Cover and simmer on low until biscuits are cooked through, about 20 minutes. Serves 8.
On a cozy tree-trimming night, if you’re stringing popcorn garlands, save some freshly popped corn to enjoy as a fun soup topper.
Quick Cream of Chicken & Leek Soup
Laura Witham
Anchorage, AK
I was in a hurry, but serving plain cream of chicken soup out of the can was just not an option. So I dressed it up and everyone thought I spent hours in the kitchen making this delicious soup! It’s definitely going to be my secret “go-to” recipe whenever I’m in a pinch again!
2 T. olive oil
2 boneless, skinless chicken breasts, diced
1 leek, diced
salt and pepper to taste
1-1/2 t. Italian seasoning
4 cloves garlic, minced
juice of 1 lime
2 10-3/4 oz. cans cream of chicken soup
Heat oil in a saucepan over medium-high heat. Add chicken and cook until golden. Add remaining ingredients except soup. Reduce heat to medium-low. Sauté until leek is tender, about 2 to 3 minutes. Stir in soup. Cover and simmer for 5 to 7 minutes. Serves 4.
Give frozen ready-to-bake dinner rolls a homemade touch. Before baking, brush rolls with egg beaten with a little water. Sprinkle with sesame seed or coarse salt and bake as usual.
Pickled Beets & Eggs
Bev Shealy
Worthington, OH
This yummy and pretty recipe was my mother’s. She used a strainer as she poured the pickling liquid over the beets and eggs.
2 c. sugar
2 c. water
2 c. vinegar
1 T. cinnamon
1 t. ground cloves
1 t. allspice
1 t. salt
15-oz. can sliced beets, drained
6 eggs, hard-boiled, peeled and sliced
In a saucepan over medium heat, bring sugar, water, vinegar and spices to a boil. Place beets in a large bowl; top with eggs. Pour sugar mixture over top. Chill until serving time. Serves 6.
Stitch a cozy surprise for Grandma. Trim a store-bought fleece throw with fleece mitten shapes that have been embroidered with the grandkids’ names...so easy!
Dill Vegetable Salad
Liz Plotnick-Snay
Gooseberry Patch
My mother in-law’s original recipe for this dish was called Dill Cucumber Salad, but we love it with tomatoes and onions!
3 cucumbers, peeled and thinly sliced
1 pt. cherry tomatoes, halved
1/4 sweet onion, finely chopped
3/4 c. lemon juice
1/2 c. olive oil
3 T. honey
1 t. dill weed
1/2 t. garlic powder
1/8 t. salt
Place cucumbers, tomatoes and onion in a large bowl. In a separate bowl, whisk together remaining ingredients; pour over cucumber mixture. Toss to coat. Cover and refrigerate overnight. Serves 10 to 12.
Try a new side dish instead of rice or noodles...barley pilaf. Simply prepare quick-cooking barley with chicken broth, seasoned with a little chopped onion and dried parsley. Filling, speedy and tasty!
Asparagus Casserole
Sheila Thompson Castellini
Raton, NM
We always had this rich-tasting dish for winter holidays when we couldn’t get fresh vegetables. It wouldn’t have been the holidays without it!
8-oz. pkg. frozen peas
8-oz. pkg. frozen cut asparagus
4-oz. can sliced water chestnuts, drained
1 c. pasteurized process cheese spread, diced
10-3/4 oz. can cream of mushroom soup
2.8-oz. can French fried onions, divided
In a bowl, mix together frozen vegetables, water chestnuts, cheese, soup and half the onions. Place in a lightly greased 8"x8" baking pan. Bake, uncovered, at 350 degrees for 25 minutes. Sprinkle with remaining onions; bake for an additional 5 minutes. Let stand for 5 minutes before serving. Serves 8 to 10.
Christmas is the perfect time to celebrate your heritage. Learn about holiday traditions of the countries in your family. Decorate the Christmas tree with matching colors from the countries’ flags.
Eggplant & Tomato Casserole
Lisa Ashton
Aston, PA
Being fellow Italians, my co-worker friend and I loved sharing recipes with each other. This recipe of hers is a wonderful way to use the veggies from my garden.
1 onion, chopped
2 eggplants, peeled and diced
1/4 c. butter, softened
5 tomatoes, peeled, seeded and cut into chunks
1 t. salt
1/2 t. pepper
1/4 c. dry bread crumbs
Sauté onion and eggplants in butter in a skillet over medium heat until golden. Add tomatoes, salt and pepper; mix well. Spoon into a greased 1-1/2 quart casserole dish. Sprinkle bread crumbs over top. Bake, uncovered, at 350 degrees for 30 minutes. Makes 6 servings.
Dress up a plain canvas shopping tote for a sweet and useful gift...just stitch on rows and rows of colorful rick rack.
Comfort Corn Pudding
Jo Ann
Mmm...a side dish that’s just right alongside a casual supper of Sloppy Joes or a sit-down dinner of roast chicken.
2 14-3/4 oz. cans creamed corn
15-1/4 oz. can corn, drained
1 c. sour cream
1/2 c. butter, melted
8-1/2 oz. pkg. cornbread mix
In a bowl, mix together creamed corn, corn, sour cream and butter. Stir in dry cornbread mix; blend well. Pour into a 13"x9" baking pan that has been sprayed with non-stick vegetable spray. Bake, uncovered, at 375 degrees for 30 to 40 minutes, until a toothpick inserted into the center comes out clean. Serves 9.
Kids will gobble up this casserole when it’s spooned into custard cups before baking. Easy to serve and just their size!
Broccoli Cornbread
Kimberly Mansell
Midland, TX
This is one of my holiday traditions. My kids will clean out the pan if I let them! My husband always asks me to bake it for his work parties.
2 8-1/2 oz. pkgs. cornbread mix
16-oz. container cream-style cottage cheese
2 eggs, beaten
1 onion, chopped
10-oz. pkg. frozen chopped broccoli, thawed
1/2 c. shredded Cheddar cheese
In a large bowl, blend dry cornbread mix, cottage cheese, eggs and onion; mix well. Fold in broccoli. Spoon into a greased 13"x9" glass baking pan. Bake, uncovered, at 350 degrees for 35 minutes, or until a toothpick comes out clean. While still warm, sprinkle with Cheddar cheese. Allow to cool before serving. Makes 12 to 15 servings.
After the last Christmas tree ornament is put away you can reuse the evergreen boughs. Cut off the branches and lay them over your garden perennials to provide protection during the cold weather.
Cheesy Cornbread Soup
Diana Krol
Nickerson, KS
A quick recipe we enjoy, especially on a cold winter night! Extra nice served with a fruit salad and good crusty bread.
1 c. onion, chopped
6 T. butter
8-1/2 oz. pkg. cornbread mix
2 14-1/2 oz. cans chicken broth
2 14-3/4 oz. cans creamed corn
1 c. shredded Cheddar cheese
2 c. whipping cream
Garnish: additional shredded Cheddar cheese
In a stockpot over medium heat, sauté onion in butter. Stir in dry cornbread mix. Stir in broth and corn until smooth. Fold in cheese; stir to melt. Just before serving, stir in cream; heat through but do not boil. Garnish with additional cheese. Serves 8.
Remember making paper snowflakes? Revive the tradition...fold white felt squares into fourths and cut into snowflake shapes. Use a paper punch to cut out shapes and stitch onto a stocking.
Rita’s Wild Rice
Sharon Jones
Oklahoma City, OK
This is one of my mom’s favorite recipes. It makes a fabulous side dish to anything! We have it with our special meals. Tastes even better the second day.
6-oz. pkg. long-grain and wild rice mix
1/2 c. onion, chopped
1/2 c. carrots, peeled and chopped
1/2 c. celery, chopped
1/2 c. radish, chopped
3/4 c. Italian salad dressing
Prepare rice according to package directions; let cool. Toss rice with chopped veggies. Stir in salad dressing to coat. Serve at room temperature or chilled. Serves 4 to 6.
A week after Thanksgiving, homeschooling was not going particularly smoothly. So, in a moment of inspiration I sent my sons TJ and Nathan to write out their Christmas lists. Penmanship practice was never so much fun! Stephen, just a little over four years old, thought he was in school too. So, he got a piece of paper and started printing away. After a short while he asked, “Mom, how do you spell ‘sweater’?” A moment or two later, he asked, “How do you spell ‘blouse’?” Being a little confused, I walked over to the table and looked over his shoulder. What I saw brought tears to my eyes. Stephen had carefully written out all the names of the people in his family...and next to them he was filling in what he would buy them for Christmas. The first thing he thought of when I said to make your Christmas list, was what he would buy to give to others. Even at the age of four, Stephen knew what God already knew...it is more blessed to give than to receive.