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December Recipes


A vintage recipe for the Kentucky Hot Brown Sandwich.

8  Slices Sandwich Bread (toasted)

3/4 lbs. Sliced (cooked) Turkey

2    Cans (10.5 oz each) Condensed Cream of Mushroom Soup

1/2 Cup Water

1/2 Cup Shredded Mild Cheddar Cheese

8  Slices Bacon (partially cooked)

Cut 4 toast slices into halves diagonally. For each sandwich, On 4 oven proof plates, place 2 cut toast halves with points turned outward, with one whole slice in the middle.  Lay sliced turkey over toast. In a saucepan combine soup and water; heat until smooth. Spoon sauce over turkey; sprinkle cheese over the sauce. Place 2 bacon slices on each sandwich. Put sandwiches under broiler until cheese is melted; serve hot. Makes 4 hot brown special sandwiches.


Stuffed Peppers are definitely a comfort food. My recipe for Stuffed Peppers is pretty much one that has evolved from how my mother made them. She always served them with mashed potatoes but a nice side salad would round out this meal.

4  Large Green Peppers

1  Onion (diced)

3 - 4  Garlic Cloves (crushed)

28 oz. Can Crushed Tomatoes

1  lb. Ground Meat

1  Small Can Tomato Paste

Parmesan Cheese

Salt, Pepper, Garlic Powder, Dried Basil

1 1/2  Cups Cooked Rice

First, rinse peppers, slice in half and scoop out seeds and membranes. Let peppers cook in boiling water for about 10 minutes to soften a bit. Meanwhile, sauté onion and garlic in olive oil until slightly softened and golden brown. Let cool. Cook rice. Once rice, onions, and garlic are cooled combine in bowl with ground meat. Add tomato paste, salt, pepper, garlic powder, basil (in small amounts). Drain peppers and place in baking dish. Generously stuff peppers with meat mixture. In another bowl, season crushed tomatoes with salt, pepper, garlic powder, basil. Pour over peppers. Sprinkle with Parmesan cheese if desired. Bake at 350 for approximately 45 minutes.

Recipe From: Karen

No Bake Peanut Butter Cookies

This no bake peanut butter cookies recipe is a favorite in our house and with our Cub Scout den.  We like to teach our kids how to cook early in life and no bake cookies are a great introduction to baking (without the oven).

1   Box of Powdered Sugar (plus a little extra for rolling the dough)

1   Stick Butter (slightly softened)

1   tsp. Vanilla

1   16 oz. Jar Creamy Peanut Butter

1   Tbsp. Milk

In a mixing bowl, cream together the butter and the sugar. Add the vanilla and milk.  Use your hands or a kneading attachment for your mixer to mix these ingredients together.
  Divide the dough into 3 pieces.  Dust a sheet of wax paper with powdered sugar.  Place 1 of the 3 pieces of dough onto the wax paper.  Dust with powdered sugar and place another sheet of wax paper on top.  Use a rolling pin to flatten the sugar dough into a rectangle.
  Remove the top sheet of wax paper.  Spread 1/3 of the peanut butter onto the sugar dough.
  Roll the dough into a log and wrap with plastic wrap.  Refrigerate for 1 hour.  Repeat with the remaining two pieces of sugar dough.
  After 1 hour remove the logs from the refrigerator and cut into slices for serving.
                                                                Recipe From: Kathy


Favorite Black Walnut Cookies

"An easy cookie to make, with the distinctive flavor of black walnuts. It is especially good with a nice cup of tea, or coffee."

1    Cup Butter (softened)

1    Cup White Sugar

1    Cup Packed Brown Sugar

2    Eggs

3    Cups All-purpose Flour

1/2 tsp. Baking Soda

1    tsp. Salt

1    Cup  Black Walnuts (chopped)

In a large bowl, cream butter, white sugar, and brown sugar. Add eggs and beat until smooth. Sift together flour, baking soda, and salt. Stir dry ingredients into the creamed mixture until well blended. Stir in walnuts last. Shape dough into logs about 2 inches in diameter, wrap them in wax paper, and refrigerate until firm.
  Preheat oven to 350 degrees F.
  Slice dough logs into 1/2 inch slices, and place on baking sheet. Bake in preheated oven for 8 to 10 minutes. Servings: 24
Recipe From: Terri McDougal

Chocolate Chip Brownie Cookie

"An easy cookie to make, with the distinctive flavor of black walnuts.

It is especially good with a nice cup of tea, or coffee."

1    pkg. Pillsbury Fudge Brownie Mix

2    Eggs

1/4 Cup Oil

1    Cup Semisweet Chocolate Pieces

Preheat oven to 350 degrees. Grease cookie sheets. In large bowl combine the brownie mix, eggs and oil. Beat with a spoon about 50 strokes. Stir in the chocolate pieces. Drop by rounded teaspoonfuls 2 inches apart onto cookie sheets. Bake at 350 degrees for 8 to 10 minutes. Cookies are soft to the touch. Cool slightly before removing from cookie sheets. If desired, frost. Yield: About 48 cookies.


1/2     Cup  Butter (softened)

3/4     Cup Brown Sugar

3/4     Cup Granulated Sugar

1        Egg

1        tsp. of Vanilla

2        Cups of Flour

1        Cup Quick Oatmeal

1        tsp. Baking Soda

1        tsp. Cinnamon

1 1/2  Cups Canned Pumpkin

12      oz. Bag of Semisweet Chocolate Chips

Cream butter and sugars.  Beat in egg and  vanilla.  Combine flour, oats, baking soda, and cinnamon.  Stir into creamed mixture, alternating with pumpkin.  Fold in chocolate chips. Drop by rounded tablespoon, 2 inches apart, on an ungreased cookie sheet. Bake at 350 degrees for 12 minutes. Makes about 2 dozen cookies.

Recipe From:  Toni Rapp, Oley


3/4    Cup Butter (softened)

1       Cup Granulated sugar

1       Egg

1/4    Cup unsulfured molasses

2 1/2 Cups All-purpose Flour

1       tsp. Ground Ginger

1       tsp. Ground Cloves

1       tsp. Ground Cinnamon

1 1/2 tsp. Baking Soda

Extra Granulated Sugar

Preheat oven to 350 F. In a mixing bowl, beat together butter and 1 cup sugar until creamy. Add egg and molasses; beat until combined. Add the remaining ingredients and mix until well combined. Roll dough into 1-inch balls and roll in the extra granulated sugar. Place balls on ungreased baking sheet. Bake for 5 to 7 minutes until barely turning brown. Allow to cool for 1 minute on baking sheet and then remove to wire racks to cool completely. Makes about 48 cookies.

Note: Recipe from Frankenmouth Community Cookbook.


This traditional holiday drink is saved from raw-egg problems by cooking the custard. Brandy or rum can be substituted for whisky.

4     Eggs

1/2  Cup Sugar

3     Cups Milk

1     tsp. Vanilla Extract

1/2  Cup Whisky

1/2  tsp. Freshly Grated Nutmeg

1     Cup Heavy Cream

Step 1:
In a saucepan, beat the eggs and sugar until creamy. In a second saucepan over low heat, heat 2 cups of the milk until hot. Slowly add to the egg mixture, stirring continuously. Cook over low heat, stirring, for 15 to 20 minutes or until the mixture reaches 170°F and has thickened. Stir in the remaining milk, vanilla, whisky, and half the nutmeg. Chill 3 hours.

Step 2:
In a medium bowl, beat the cream until soft peaks form. Fold into the milk mixture. Ladle the eggnog into a punch bowl and sprinkle with the remaining grated nutmeg.

Makes 6 cups.


These taco cups are bite-sized and delicious!

1  Bag Tostitos® Scoops!®

1  Can Refried Beans

1/2  lb Cooked Taco Seasoned Meat

1  Cup Shredded Cheddar

1  Cup Salsa

1/2  Cup Sour Cream

1/2  Cup Sliced Black Olives

Set chips on a large platter and layer with beans, meat, cheddar, salsa, sour cream and black olives. Yield: 8-12 servings.

Recipe From: Ann


Skewering mozzarella balls and cherry tomatoes makes them easy to nosh at a party.

16  Small Fresh Mozzarella Balls

16  Fresh Basil Leaves

16  Cherry Tomatoes

Extra-virgin Olive Oil to


Coarse Salt & Freshly Ground

Pepper to Taste

Thread mozzarella, basil and tomatoes on small skewers. Drizzle with oil and sprinkle with salt and pepper. Yield: 16 pieces


1 lb. Frozen Cheese Ravioli (thawed)

Cooking Oil

Salt to Taste

1 1/2 Cups Marinara Sauce

Separate thawed ravioli and pat dry, if necessary, with a paper towel. Heat oil to 325 degrees F in a large, heavy skillet to a depth of one inch, OR heat to the same temperature in a deep fryer.

Fry in batches until golden brown -- about 5 minutes.

Drain well on paper toweling, salt as desired, and serve with warm marinara sauce. Yield: 8 servings

Recipe From: Anne Coleman