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December Recipes


This is a great way to enjoy leftover turkey.

4     Tbsp. Butter

2     Ribs Celery (sliced)

1     Bunch Green Onions (about 6, thinly sliced)

6     Tbsp. Flour

2     Cups Chicken Broth

1     Cup Leftover (or canned) Turkey Gravy

1/2  tsp. Salt (or to taste)

1/8  tsp. Freshly Ground Black Pepper

1/4  tsp. Poultry Seasoning

2     Cups Frozen Mixed Vegetables (thawed)

3     Cups Leftover Cooked Turkey (diced)

1     tsp. Dried Parsley Flakes (optional)
       Refrigerated Biscuits (or homemade)

  In a large saucepan, heat 4 tablespoons butter over medium-low heat until frothy; add celery and cook until celery is tender. Add green onions and cook 1 minute longer. Add 6 tablespoons flour, stirring until well blended and bubbly. Add chicken broth and turkey gravy; continue cooking, stirring, until thickened and bubbly. Add seasonings, thawed vegetables, and turkey; heat through. Heat oven to 400° . Pour into a buttered 9 inch square pan or 2 quart baking dish. Sprinkle with parsley flakes and top with refrigerated biscuits or your favorite homemade recipe of biscuits.
  Bake for 30 to 35 minutes, or until topping is browned and filling is bubbly. Serve with cranberry sauce on the side, if desired. Serves 4 to 6.



This much-loved cookie recipe is quick, easy, delicious, and pretty. You can't go wrong!

For the cookies:
1   Cup Butter (softened)

2   Cups Granulated Sugar

1   (15 oz.) Container of
     Ricotta Cheese

3   tsp. Vanilla Extract

1   tsp. Salt

1   tsp. Baking Soda

4   Cups All-purpose Flour

For the glaze:
1   Cup Powdered Sugar

1   Tbsp. Milk


Preheat oven to 350 F. Mix all of the cookie ingredients well until the dough sticks together into a big ball. It will be sticky. Drop by teaspoonfuls on an ungreased cookie sheet. Bake 10 minutes or until the bottoms turn golden brown. Let cool for 1 minute and then transfer to wire racks to cool completely. In a small saucepan slowly stir milk into the powdered sugar until it creates a glaze thin enough to be spread over the cookies. Stir over low heat then spread over cooled cookies. Quickly top with sprinkles. Makes about 100

Notes: Many people write to ask if there is an error in the recipe because there are no eggs. This is an eggless recipe, no eggs are required. You can top with your own favorite icing. You can use any color or type (or none) of sprinkles. Some people add lemon zest to the cookie dough. Some add almond flavor to the icing. This is a very versatile cookie.


Walnuts: Store shelled nuts in the refrigerator on the upper shelf, they will last about a year. Frozen walnuts will keep up to two years. If shelling your own, remove the papery section that is between the two halves, it's bitter.

Pecans: Pecans absorb odors from food so store them  in airtight?ontainers. Shelled pecans will last about 9 months in the refrigerator and up to 2 years frozen. You can also use them and refreeze without losing taste. In the shell they will keep in a cool, dry location for?ix to 12 months.

Almonds: Shelled almonds should be stored in airtight containers in the freezer or refrigerator if not used in a couple of days. Freeze them for year. You can toast them over medium heat in a heavy, ungreased skillet. Stir the almonds until they become golden brown.

Hazelnuts: Store in the refrigerator for up to 1 year, in the freezer or 2 years in airtight containers. To roast hazelnuts, spread the nuts in a shallow pan and bake in a 275 degree F. oven for 20 to 30 minutes, or until the skins crack. To remove the skins, rub with a textured, rough cloth.

Brazil Nuts: These aren't as commonly used as many of the other nuts, but they can be sliced, chopped, or groundand used in cookies, cakes, salads or stuffing’s. They can also replace macadamia nuts in recipes!

Cashews: Spoil quickly at room temperature. Store them in the refrigerator in sealed containers for up to six months or in the freezer or a year.



1/4   Cup Maple or Maple-flavored Syrup

3      Tbsp. Butter

2      Tbsp. Granulated Sugar

1-1/2 tsp. Ground Cinnamon

1/4    tsp. Salt

1       lb. Blanched Whole Almonds

Preheat oven to 325 degrees F. Line two large baking sheets with foil. combine syrup, butter, sugar, cinnamon and salt in heavy pan. Bring to a boil over high heat, stirring frequently. Boil for about 30 seconds.   Remove from the heat; stir in the almonds using a wooden spoon. Toss evenly to coat.   Spread mixture in a single layer in one of the pans. Bake about 40 minutes or until almonds are crisp and dry, stirring every 15 minutes.   Cool completely. Store in airtight container up to 1 week.   Makes about 3-1/2 cups nuts.


1    Egg White

3    Cups Mixed Nuts (1 cup each: Pecans, Almonds, Cashews)

1    tsp. McCormick Season-all Seasoned Salt

3    Tbsp. Brown Sugar

1    tsp. McCormick Curry Powder

1    tsp. McCormick Ground Cinnamon

1    tsp. McCormick Cumin Seed

1/4 tsp. McCormick Ground Red Pepper

Preheat oven to 250 degrees F. Beat egg white until foamy. Add nuts, tossing to coat. Combine remaining ingredients in a medium bowl; toss with nuts to coat. Spread nuts on a greased baking sheet in a single layer. Bake 1 hour, stirring once. Cool?lightly and break apart. Cool completely and store in airtight container up to two weeks.


1-1/2 Cup Golden Brown Sugar (packed)

1/2    Cup Cream Sherry

2       Tbsp. Light Corn Syrup

1/4     tsp. Ground Nutmeg

1/4     tsp. Salt

3        Cup Walnut Halves (toasted)

Line 2 cookie sheets with waxed paper. Combine first 5 ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves. Cook without stirring until clip-on candy thermometer registers 240 degrees F, about 10 minutes.   Remove from heat. Add nuts and stir until syrup begins to look cloudy, about 2 minutes.   Divide mixture between cookie sheets. Working quickly, separate nuts with fork.?Can be made 1 week ahead. Store airtight at room temp)?

All Recipes From: Stan Yates


3        Eggs

1       (14 oz.) Can Sweetened Condensed Milk      

2-1/2 Cups Mincemeat

1       Cup Mixed Candied Fruit

1       Cup Chopped Nuts

2       Cups Corn flake Crumbs

1       tsp. Baking Soda

Butter a 9 inch tube pan. Line with waxed paper, butter again. In a mixing bowl beat eggs until foamy. Add milk, mincemeat, fruit and nuts, mix well. Add corn flake crumbs and baking soda. Pour batter into prepared pan. Bake in 300 degree oven 1 hour and 50 minutes. Cool in pan 5 minutes. Turn out of pan, remove paper. Cool to room temperature before slicing.



2     Cups Oatmeal (not instant)

1-1/4     Cups Flour

1     tsp. Baking Powder

1     tsp. Baking Soda

1     Cup Butter (softened)

1     Cup Peanut Butter

1     Cup Sugar

1     Cup Brown Sugar (packed)

2     Eggs

72     Chocolate Kisses (unwrapped)

1     tsp. Vanilla

In a medium bowl, combine oatmeal, flour, baking powder and baking soda. Set aside.

In a large bowl, beat butter and peanut butter until smooth. Beat in sugar and brown sugar until blended. Beat in eggs and vanilla.

At low speed, beat in flour mixture. Chill dough several hours until firm.

Heat oven to 350º. Roll teaspoonfuls into small balls. Place 2" apart.

Bake 12 minutes or until lightly browned. Remove, place onto wire racks. Immediately press chocolate into center. Cool completely. Store in single layer in tightly covered containers.

Recipe From: Janet Anne Jurgielewicz


1     15 oz. Can Pumpkin

1     14 oz. Can Sweetened Condensed Milk

2     Eggs

1     tsp. Ground Cinnamon

1/4  tsp. Ground Ginger

1/2  tsp. Ground Nutmeg

1/2  tsp. Salt

       Pumpkin Pie Spice

       Ready To Use Pie Crust

Preheat oven to 425° . Mix pumpkin, milk, eggs, spices, and salt. Pour mixture into pie crust and sprinkle top with pumpkin pie spice.

Bake for 15 minutes. Reduce temperature to 350° .

Bake for 35-40 minutes. When done baking, cool and serve with whipped cream. Serves 8.

Recipe From: Alex Voorhees


"This is a very colorful and tasty appetizer. Because it has such a stunning presentation, it is a great appetizer for the holidays. I take this to every function and gathering we attend, because everyone requests it!"

1/2 Cup Olive Oil

1/2 Cup White Wine Vinegar

3    Tbsp. Fresh Parsley (chopped)

3    Tbsp. Green Onions (minced)

3    Cloves Garlic (minced)    

1    tsp. Sugar

3/4 tsp. Dried Basil

1/2 tsp. Salt

1/2 tsp. Ground Black Pepper

1    (2 oz.) Bottle Diced Pimento (drained)

1    (8 oz.) Package Cheddar Cheese

1    (8 oz.) Package Cream Cheese (cold)

In a jar with a tight fitting lid, combine the olive oil, wine vinegar, pimento, parsley, green onion, garlic, sugar, basil, salt and pepper. Shake vigorously to blend. Set aside.

Cut the block of Cheddar cheese in half lengthwise. Cut crosswise into 1/4 inch slices to form squares. Repeat with cream cheese. Arrange cheese squares alternately in a shallow baking dish with slices standing on edge. You can arrange in a single long row, or 2 parallel rows depending on the size of your dish. Pour the marinade from the jar over the cheese slices, cover and refrigerate for at least 6 hours, or overnight.

To serve, remove slices to a serving platter so they are still arranged in an alternating pattern. Spoon some of the extra marinade over the cheese, and serve with crackers. Servings: 16

Recipe From Trish



Betty Crocker® Brownies get dressed for a party with layers of peppermint cream and decadent chocolate ganache.

Brownie Layers:

1 Box (1 lb 2.4 oz) Betty Crocker®  Original Supreme Premium Brownie Mix

Water, Vegetable Oil and Eggs (as called for on brownie mix box, for cake-like brownies)

Peppermint Cream:

1/2 Package (8 oz. size) Cream Cheese (softened)

1/2 Cup Whipping (heavy) Cream

1/4 Cup Powdered Sugar

1/2 tsp. Peppermint Extract

Dark Chocolate Ganache:

1/4 Cup Whipping (heavy) Cream

1/2 Cup Semisweet Chocolate Chips

Heat oven to 350° F (325° F for dark or nonstick pan). Line a 13x9 inch pan with foil, letting foil hang 2 inches over ends of pan. Spray foil with cooking spray.

Make brownie mix as directed on box for cake-like brownies. Spread batter in pan. Bake 26 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.

Meanwhile, in medium bowl, beat 1/2 cup whipping cream with electric mixer on high speed until soft peaks form; set aside.

In medium bowl, beat remaining Peppermint Cream ingredients on low speed until blended; beat on medium speed until smooth. Gently stir whipped cream into cream cheese mixture.  In 1-quart saucepan, heat 1/4 cup whipping cream over low heat until hot but not boiling; remove from heat. Stir in 1/2 cup chocolate chips until melted. Let stand at room temperature about 1 hour or until slightly thickened.  Remove brownies from pan, using foil to lift. Cut brownies crosswise to make 3 equal rectangles. Trim sides if desired.

To assemble torte, place 1 brownie rectangle on serving platter; spread with 2/3 cup Peppermint Cream. Top with second brownie rectangle; spread with Dark Chocolate Ganache. Top with third brownie rectangle; spread with remaining cream. Refrigerate uncovered until serving. Just before serving, sprinkle torte with candies. Makes 9 servings.


Diced tomatoes lend color to this hefty entree  and brown sugar sweetens the sauerkraut.

6       Bone-in Pork Loin Chops (3/4" thick and 7 oz. each)

1/4    tsp. Salt

1/4    tsp. Pepper

3       tsp. Canola Oil (divided)

1       Medium Onion (sliced)

2       Garlic Cloves (minced)

1       Can (14-1/2 oz.) Petite Hunt’s®  Original Diced Tomatoes (undrained)

1       Can (14 oz.) Sauerkraut (rinsed and well drained)

1/3    Cup Packed Brown Sugar

1-1/2 tsp. Caraway Seeds

Sprinkle both sides of pork chops with salt and pepper. In a large nonstick skillet coated with cooking spray, cook three chops in 1 teaspoon oil for 2 to 3 minutes on each side or until browned; drain. Repeat with remaining chops and 1 teaspoon oil. Place pork chops in a 13 inch x 9 inch baking dish coated with cooking spray; set aside. In the same skillet, cook onion and garlic in remaining oil until tender. Stir in the tomatoes, sauerkraut, brown sugar and caraway seeds. Cook and stir until mixture comes to a boil.

Carefully pour over chops. Cover and bake at 350°  for 20 to 25 minutes or a meat thermometer reads 160° . Yield: 6 servings.

Recipe From: Ruth T, Taste of Home Mag.



Effortless Eggnog offers delicious traditional flavor without any eggs! There’s no food safely worry about raw eggs, and anyone with egg allergies can enjoy this mixture. You can use sugarless pudding mix and low fat milk in the recipe if you wish. It’s also good “spiked,” if you are so inclined.

1/2 Gallon Cold Milk (divided)

1    Package (3.4 ounces) Instant French Vanilla Pudding Mix

1/4 Cup Sugar

2    tsp. Pure Vanilla Extract

1/2 tsp. Ground Cinnamon

1/2 tsp. Ground Nutmeg

In a large bowl, whisk 3/4 cup milk and pudding mix until smooth. Whisk in the sugar, vanilla, cinnamon and nutmeg. Stir in the remaining milk. Refrigerate until serving. Yield: 16 servings (2 quarts).

Recipe From: Spice Islands Collection


Combine cranberry juice, sparkling water and a lime wedge garnish to make a refreshing beverage that is perfect any time of year.

8 oz. Ocean Spray®  Cranberry Juice Drink (any flavor, chilled)

2 oz. Sparkling Water

Lime Wedge (garnish)

Fill a tall glass with ice. Add cranberry juice drink. Top with sparkling water. Garnish with a lime wedge.

Yield: 1 serving.


"This soup is easy to put together, and the flavor of the spicy sausage is balanced nicely by Great Northern beans, zucchini, fresh spinach, and carrots. Makes a delicious winter supper."

1    lb. Italian Sausage

1    Clove Garlic (minced)

2    (14 oz.) Cans Beef Broth

1    (14.5 oz.) Can Italian-style Stewed 


1    Cup Sliced Carrots

1    (14.5 oz.) Can Great Northern Beans 


2    Small Zucchini (cubed)

2    Cups Spinach (packed, rinsed and torn)

1/4 tsp. Ground Black Pepper

1/4 tsp. Salt

In a stock pot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.

Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.

Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes. Servings: 6

Recipe From: Sally