21 Dec 2013

WW4BB Presents: Yuletide Recipes

Posted by Amanda Masters on 7:01:00 am

we all know it is that time to be cooking again!...LOL...this year here are some wonderful yuletide reciepes to get you through!

of course no Yule tradition would be set without 


Spiced Wassail
 2 quarts apple cider
1 1/2 cups orange juice
3/4 cup pineapple juice
1 tablespoon brown sugar
1/2 teaspoon lemon juice
2 cinnamon sticks (3 inches)
1 dash ground cinnamon
1 dash ground cloves
Directions
In a large saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes. Discard cinnamon sticks. Serve hot in mugs.
(makes 10 cups)
Cranberry Meatballs
*this is another we are having at our own table this year!
Meatballs:
2 lbs ground beef
1 cup crushed corn flakes
1/3 cup dried parsley
2 eggs
2 TB soy sauce
1/4 tsp pepper
1/2 tsp garlic powder
1/3 cup catsup
2 TB dried minced onion
Mix all ingredients well and form into meatballs..cocktail sized.  Place on a jelly roll pan or 2- 9″ x 13″ baking dishes. 
Sauce:
1 – 16oz can cranberry jelly roll
1- 12oz bottle chili sauce
2 TB brown sugar
1 TB lemon juice
Blend together.  Pour over meatballs.  Bake at 350* for 30 mins. 
* then put these in a warm slow cooker for serving. 


Cheesy Potato Casserole
*So easy and So good! this is another we are having at our own table this year!
1 bag frozen shredded hash browns (slightly thawed so they will spread)
1/2 pint whipping cream
1 stick butter
2-3 cups shredded cheddar cheese
Grease a 9″ x 13″ baking dish.  Layer potatoes then cheese, then potatoes and cheese again.
In a small saucepan, melt butter into whipping cream, stirring so it won’t burn and mix well.  Pour over potatoes and cheese layers.
Bake at 350* for 45 mins or until cheese is melted and browning a bit.

 
Apple Gingerbread Cobbler
*our desert this year!
14 oz package Gingerbread cake mix, divided
3/4 cup water
1/4 cup brown sugar, packed
1/2 cup butter, softened & divided
1/2 cup chopped pecans
2- 21oz cans apple pie filling
Mix together 2 cups gingerbread mix and water until smooth; set aside.  Stir together remaining gingerbread mix and brown sugar.  Cut in 1/4 cup butter until mixture is crumbly.  Stir in pecans and set aside.
Combine pie filling and remaining 1/4 cup butter in a large saucepan; cook, stirring often, for 5 mins over med heat.  Spoon apple mixture evenly into a greased 11″ x 17″ baking pan.  Spoon gingerbread mix over apples, then sprinkle with pecan crumb mix.
Bake at 375* for 30-35 mins.  Serve warm with ice cream! 

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