The holidays are upon us! We wanted to share our favorite recipes, some of which have been handed down for generations. Sending love and gratitude from our kitchens to yours!
Adina’s Favorite: Broccoli Casserole
2 lbs. broccoli 1 cup mayonnaise
1 1/4 cup grated sharp cheese 1/4 lb. butter
salt & pepper 1 can cream of mushroom
2 eggs (beaten well) 1 medium onion (chopped)
1/2 pkg. Pepperidge Farm dressing 3/4 sour cream
Cook broccoli until slightly tender and drain. Combine eggs, soup, mayonnaise, onion, salt & pepper, and sour cream. Add mixture to broccoli. Put in 9×12
baking dish. Sprinkle cheese on top. Melt butter and mix into stuffing, then spread on top. Bake 45 minutes at 350*.
Ann’s Favorite – Mushroom Crust Quiche
3 tablespoons butter 1/2 pound mushrooms, coarsely chopped 1/2 cup finely crusted saltine crackers
2 tablespoons butter 3/4 cup finely chopped green onions 2 cups shredded swiss cheese
1 cup cottage cheese 3 eggs 1/4 teaspoon ground cayenne
1/2 teaspoon paprika
In skillet,l melt 3 tablespoons butter over medium heat; add mushrooms and cook until limp. Stir in crushed crackers. Turn mixture into well greased 9 inch pie pan, pressing mixture evenly over pan bottom and up sides. In same skillet, melt remaining 2 tablespoons of butter over medium heat, add onions and cook until transparent. Spread onions over mushroom crust, then sprinkle evenly with shredded cheese. In food processor, whirl cottage cheese, eggs and cayenne pepper until smooth. Pour mixture into crust and sprinkle with paprika. Bake at 350* for 20-25 minutes or until knife inserted just off center comes out clean. Let stand for 10-15 minutes before serving.
Karen’s Favorite – Sugar Cookies from her family’s old book of recipes
2 cups sifted flour 1 cup sugar
1 1/2 teaspoons baking powder 1 egg
1/2 teaspoon salt 1 teaspoon vanilla
1/2 cup shortening 1 tablespoon cream or milk
Mix and sift 1 1/2 cups flour, baking powder and salt. Cream shortening until soft; beat in sugar, egg, vanilla and cream. Stir in flour mixture, then gradually add the remaining flour until dough is just stiff enough to roll; chill thoroughly. Place on lightly floured board and roll 1/8 inch thick; cut with floured cutter as desired and place on ungreased baking sheet. Sprinkle with sugar and bake in moderately hot oven (375*-400*) for 8-10 minutes. Approximate yield: 4-5 dozen cookies. Store in closely covered cookie jar.
Annette’s Favorite: Butter Pecan Cheesecake
For the pecans: For the Filling
2 cups pecan halves and pieces 16 ounces cream cheese, at room temperature
2 tablespoons unsalted butter 1/2 cup granulated sugar
3 tablespoons granulated sugar 1/2 cup firmly packed light brown sugar
pinch of salt 2 teaspoons vanilla extract
1 cup heavy cream
For the crust: A store bought pie crust will do, but if you’d like to make your own graham cracker crust or cookie crust (like Pecan Sandies or vanilla wafers) you can find out how to here.
For the pecans: Put butter, sugar and salt in a pan on low; once melted you add pecans until they are caramelized. Set them aside to cool. Leave some pecan halves to decorate the top if you wish and chop up the rest.
For the cheesecake,
To prepare the pecans, . Pour out and let cool. Use a knife and chop all of them (leave some to decorate the top if you wish). For the cheesecake, whisk the whipping cream up in a bowl. Put cream cheese and all other ingredients into a mixing bowl and use miser until combined. Add whipping cream slowly until all mixed. Then add the pecans missing until uniformed. Pour out into the pie crust and let sit for 3 hours. It’s to die for good!!
Candace’s Favorite – Pineapple Dessert
This chilled desert is always made at Candace’s grandmothers house every holiday. ‘Mama Bear’ had the recipe engraved on a cutting board and gave it to Candace and her husband as a wedding gift.
1 can Eagle brand milk 1 large container of kool-whip
1/2 cup pecans 1 tablespoon lemon juice
1 large can crushed pineapple (drained) 1 teaspoon vanilla
Mix all ingredients together, pour into a vanilla cookie crumbled crust or graham cracker crust. Chill for about 5 – 10 minutes.
3 cups crushed graham cracker crumbs 3/4 stick melted butter
Melt butter, pour over graham cracker crumbs. Press into a 13×9 baking dish. Bake 5-10 minutes in 350* oven. Let cool, then pour pineapple mixture over crust.