Side Dishes
Mini Green Bean Casserole Cups
By Lauren Koketko
The Post customer service rep
Ingredients
4 cups cooked, cut green beans
1 can cream of mushroom soup
1/2 cup milk
1-1/2 cups shredded cheddar cheese
1 can (2.8 ounces) French fried onions
2 packages refrigerated jumbo biscuit dough (16 biscuits)
Directions
Heat the oven to 375 degrees. Spray 16 muffin pan cups with cooking spray so the biscuits will not stick. Stir the green beans, soup, milk, 1 cup cheese and 2/3 cup French fried onions in a large bowl.
Roll each biscuit into a four inch circle. Press the biscuit circles into the bottoms and up the sides of the muffin pan cups. Divide the green bean mixture among the biscuit cups.
Bake for 20 minutes or until the biscuit cups are golden brown. Stir the remaining cheese and onions in a small bowl. Take the pan out and sprinkle cheese and onions over the green bean mixture.
Bake for 5 minutes or until the cheese is melted.
This recipe was a new addition to my family’s Thanksgiving celebration this year, and it was a big hit! These mini casserole cups are going from an addition to a tradition. Enjoy and happy holidays!
Uncle Randy’s Potato Latkes
By KEVIN MCMANUS
The Post editor
Ingredients
1-1/2 pounds russet potatoes, peeled
1/4 cup finely chopped shallots
2 large eggs, lightly beaten
2 tablespoons flour (or more)
1-1/2 teaspoons salt
1-1/2 teaspoons ground black pepper
Vegetable oil for frying
Directions
In a food processor, grate the potatoes. Line a sieve with cheesecloth and transfer potatoes to the sieve. Set sieve over a bowl, twist cheesecloth into a pouch, squeezing out some moisture. Let mixture drain for 15 minutes, then pour off liquid from the bowl but leave the white potato starch that settles in the bottom of the bowl.
To that starch add shallots, eggs, flour, salt and pepper. Return drained potatoes to this mixture and toss to combine.
Preheat oven to 200 degrees. Line a baking pan with paper towels. When you are ready to eat, in a large skillet heat 1/4 inch of oil over medium high heat until hot. Drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side. The latkes should be golden and crisp on both sides. Eat right away or keep warm in the oven. Serve with applesauce or sour cream, or cottage cheese mixed with sour cream.
Here’s a traditional take on the Hanukah classic. It goes well with anything, and is perfect to serve year round, as well. Uncle Randy says the secret is to make sure you drain the potatoes well. Some like them with applesauce or sour cream, others like them with just salt and pepper, home fries-style. For an extra kick, finely dice some deseeded jalapeño pepper and add to the mix before frying.
Grandma Lillian’s Nutty Salad
By Jaime Anton
The Post staff writer
Ingredients
2 large apples
2 bananas
1 large navel orange
1/2 cup of pecan bits
3/4 cup of sugar or to taste
Directions
Dice apples, bananas and orange into a bowl and mix. Add in pecan bits and sprinkle liberally with sugar. Cover and refrigerate until ready to serve. Fruit juices and sugar will marry to create a tasty syrup. Stir before serving.
More or less of each ingredient may be added or subtracted depending on personal preferences. This salad, especially the juice which becomes syrupy, pairs well with ham and turkey. Very yummy.
My Grandma Lillian used to make this every Thanksgiving and Christmas. It brings back fond memories of holidays with her when I make it.
Sweet Potato Casserole
By Kassie Charnley
The Post customer service rep
Ingredients
3 cups cooked/mashed sweet potatoes
2/3 cup sugar
1/2 cup butter, softened
2 eggs, lightly beaten
1 teaspoon vanilla
1/3 cup milk
For the topping:
1/3 cup butter, melted
1 cup brown sugar
1/2 cup flour
1 cup chopped pecans
1/2 bag of marshmallows
Directions
Boil and mash the sweet potatoes. Beat in sugar, butter, eggs, vanilla and milk until smooth and creamy. Pour in a 9x13 greased pan.
To make topping, combine the topping ingredients together in a small bowl. Stir and mix to combine. Crumble topping over sweet potatoes. Bake the dish at 350 degrees for 30 minutes. Add marshmallows to the top of the dish while it is still in the oven and let it bake for another few minutes. The dish is ready to be served when marshmallows turn a golden brown.
I made this dish for “Friendsgiving” this year and everyone loved it! Sweet Potato Casserole is the perfect “sweet” addition to your holiday meal and is sure to be a popular one!
Cranberry Apple Relish
By Allison Wood
The Post staff writer
Ingredients
1 can whole cranberries
2 tablespoons flour
1/2 cup of walnuts (optional)
3/4 cup sugar
5 Granny Smith apples, cored/sliced
2 tablespoons sugar
2 tablespoons margarine
Directions
Mix sugar and flour, then toss and coat the apples and cranberries. Dot the margarine on top of the mixture and bake it at 375 degrees for 30 minutes.
My aunt made this for Thanksgiving; it also goes well with ham.
Desserts
Wreath Cookies
By Sabrina Trogdon
The Post publisher’s mom
Ingredients
1 stick of butter
1 bag of
mini marshmallows
1 teaspoon vanilla extract
2 teaspoons green food coloring
6 cups of corn flakes
red cinnamon candies or red chocolate decors
Directions
Melt the butter in a large pan over low heat. Stir in the marshmallows. When they are melted, remove from heat and stir in the vanilla and food coloring. Add the corn flakes and stir until combined. Butter your hands and take a heaping tablespoon of the mixture, form a wreath shape on waxed paper. Decorate each wreath with the cinnamon candies or chocolate decors. Let sit for several hours until firm and place in an airtight container.
Enjoy this family favorite from the Trogdon home. This is Mike Trogdon’s favorite cookie recipe. I always have a batch ready for him when he comes back for Christmas. They are so pretty, very easy to make, and very good. Merry Christmas from Mike’s mom, Sabrina!
Merry Cherry Dessert
By Mike Trogdon
The Post publisher
Ingredients
1 (21-ounce) can cherry pie filling, divided
1-1/2 cups boiling water
1 (3-ounce) package JELL-O Brand Cherry Flavor Gelatin
1-1/2 cups cold water
4 cups angel food cake, cubed
3 cups cold milk
2 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding
1 (8-ounce) tub COOL WHIP Whipped Topping, thawed, divided
Directions
Reserve 1/3 cup cherry pie filling for garnish, set aside. Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold water and remaining cherry pie filling. Refrigerate 45 min. or until slightly thickened (consistency of unbeaten egg whites).
Place cake cubes in 3-qt. serving bowl. Spoon gelatin mixture over cake. Refrigerate 45 min. or until set but not firm (should stick to finger when touched).
Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Gently stir in 2 cups of the whipped topping. Spoon over gelatin mixture in bowl. Refrigerate 2 hours or until set. Top with remaining whipped topping and reserved cherry pie filling. Store leftovers in refrigerator.
“Enjoy this tasty dessert this holiday season and have yourself a Merry Cherry Christmas!” – MT
Apple Pie Cinnamon Bake
By Vicki Sulzener
The Post office manager
Ingredients
2 packs cinnamon roll dough with icing
4 eggs
1/2 cup milk
1 tablespoon cinnamon
1 teaspoon vanilla extract
2 tablespoons butter
2 granny smith apples, diced
1 cup brown sugar, packed
Vanilla ice cream
Directions
Preheat oven to 375 degrees.
Cut each can of cinnamon roll dough into three even strips, then cut those strip in three pieces, making nine pieces total per cinnamon roll. Set aside the icing.
In a medium bowl, combine eggs, milk, cinnamon and extract, stirring until smooth. Set aside.
In a pan over medium heat, combine butter, apples, and brown sugar, cooking until sugar starts to caramelize, about 10 minutes. Remove from heat.
Sprinkle the cinnamon roll dough pieces evenly in a 9x9 baking tray. Pour the egg mixture on top, followed by the apples. Drizzle the reserved icing on top.
Bake for 25 to 30 minutes, until golden brown and serve with ice cream!
My daughter made this for Thanksgiving. I couldn’t get enough of it; absolutely delicious.
Andes Mint Cookies
By Michelle Farnham
The Post editorial staff
Ingredients
3/4 cup butter
1-1/2 cups packed brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2-1/2 cups all-purpose flour
1-1/4 teaspoons baking soda
1/2 teaspoon salt
36 Andes chocolate mint candies
Directions
In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
Preheat oven to 350 degrees. Roll dough into balls about 1 inch in diameter and place on an ungreased cookie sheet about 2 inches apart. Bake 8 to 10 minutes.
While cookies are baking, unwrap mints and divide each in half. Immediately after the cookies are taken out of the oven, put half a mint on top of each. Wait 3 to 4 minutes until the mint is melted, then spread it on top of the cookie. Makes 3 dozen cookies.
The mint adds a very merry hint of cool holiday weather to this delicious, soft chocolate cookie.
David’s ‘Don’t Touch My Cookies’ Holiday Cookies
By David Sickels
The Post managing editor
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1-1/2 teaspoons kosher salt
2 sticks (1 cup) unsalted butter, at room temperature
1 cup packed light brown sugar
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 large eggs plus 2 egg yolks
2 cups mixed red and green candy-coated chocolates, such as M&M’s
2 cups rolled oats
2 cups roughly chopped pretzel rods
1-1/3 cups chopped peppermint puffs
1-1/3 cups white chocolate chips
Directions
Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees.
Whisk together the flour, baking powder, baking soda and salt in a bowl until evenly combined. Combine the butter, brown sugar and granulated sugar in a large bowl and beat with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the vanilla, then add the eggs and yolks 1 at a time, beating well after each addition.
Add the flour mixture and beat on low until the dough just comes together. Add the chocolate candies, oats, pretzels, peppermint puffs and white chocolate chips and stir with a large spoon until evenly mixed.
Scoop eight 1/3-cup portions of dough, roll into balls and divide between 2 baking sheets, spacing the cookies evenly apart. Press the dough balls into thick disks with the palm of your hand.
Bake, rotating the baking sheets top to bottom and front to back halfway through, until the cookies are golden brown at the edges and barely brown in the very middle, 18 to 20 minutes. Cool the cookies on the baking sheets for 1 minute, then transfer them to a wire rack to cool completely. Repeat with the remaining dough.
I’m not telling you how to celebrate your holiday, but if you don’t make these cookies you might be doing it wrong.
Merry Berry Cheese Bars
By DIANE CHAFFEE
The Post sales representative
Ingredients
2 cup unsifted flour
1-1/2 cups oats
3/4 cup plus 1 tablespoon firmly packed brown sugar
1 cup butter softened
1 8-ounce package cream cheese
1 14-ounce can sweetened condensed milk (not evaporated milk)
1/4 cup lemon juice
2 tablespoons corn starch
1 16-ounce can whole cranberry sauce
Directions
Preheat oven to 350 degrees. In a large mixer bowl, combine flour, oats, 3/4 cup sugar and butter. Mix until crumbly. Reserving 1.5 cups of the crumb mixture for the topping, press the remainder on the bottom of a greased 13x9 pan. Bake 15 minutes. Meanwhile, in a small mixer bowl, beat cream cheese until fluffy. Gradually beat in the condensed milk until smooth and stir in the lemon juice. Spread evenly over the baked crust. In a small bowl, combine the remaining 1 tablespoon sugar and cornstarch and stir in the cranberry sauce. Spoon evenly over the cheese layer. Top with the reserved crumb mixture.
Bake 40 minutes until golden. Cool, chill, cut into squares and store in the fridge
Merry Christmas!
Main Dish
Grandpa Ryan’s Big Meatballs
By Rob Briggs
The Post production manager
Ingredients
1 package (6 oz.) Stove Top stuffing mix for chicken
1/2 cup hot water
1 egg
1/4 cup ranch dressing
1 pound lean ground beef
1 cup shredded cheddar cheese
1/3 cup tomato ketchup
Directions
Heat oven to 375 degrees.
Combine stuffing mix, water, egg and ranch in large bowl. Add meat and cheese; mix well. Shape into eight 2-inch meatballs. Place on greased baking sheet; spread with ketchup.
Bake 30 minutes or until done (160 degrees internal temperature).
