Recipes from our Virtual Open House!
Thanks for joining the fun at our virtual open house to celebrate our new cookbook, available now! We hoped you enjoyed yourself and will make something special to share with your family & friends.
Here are the recipes from the video...they all appear in our new cookbook, Homemade Christmas.
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Want to download all of these recipes to print?
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Sausage Breakfast Pie
From Donna Lewis of Ostrander, OH
This recipe has been handed down through the years...we make it every Christmas morning. This can also be prepared ahead and refrigerated overnight, then baked in the morning. The peppers will rise to the top, adding a dash of Christmas color.
1 lb. ground pork breakfast sausage, browned and drained
9-inch pie crust
4 eggs, beaten
1 c. half-and-half
1-1/2 c. shredded Cheddar cheese
1/4 c. green pepper, diced
1/4 c. red pepper, diced
2 T. onion, chopped
Place browned sausage into unbaked pie crust; set aside. Whisk together remaining ingredients and pour over sausage. Bake at 375 degrees for 40 to 45 minutes. Serves 6.
Let-It-Snow Cocoa
From Anjanette Kauffman of Seven Valleys, PA
I got this slow-cooker recipe from my sister one day when our kids were together sledding. It’s very good and warms everyone up.
2 c. whipping cream
6 c. milk
1 t. vanilla extract
1 to 1-1/2 c. semi-sweet chocolate chips
Combine all ingredients in a slow cooker. Cover and cook on low setting for 2 to 2-1/2 hours. Stir well to blend before serving. Makes 10 servings.
Brown Sugar-Glazed Ham
From Jo Ann
Guests will love this tender baked ham with its fruity brown sugar glaze. Dress it up by scoring the unbaked ham in a diamond pattern and pressing a whole clove into each diamond.
10-lb. fully-cooked bone-in ham
1-1/2 c. water
1-1/4 c. dark brown sugar, packed
1/3 c. pineapple juice
1/3 c. honey
2 T. Dijon mustard
1 T. orange juice
2 t. orange zest
1/4 t. ground cloves
Place ham in an ungreased large roasting pan; pour water into pan and set aside. In a saucepan over medium heat, whisk together remaining ingredients. Bring to a boil; reduce heat to low and simmer for 5 to 10 minutes. Brush ham with glaze; tent lightly with aluminum foil. Bake at 325 degrees for 2 hours; uncover. Brush ham with glaze. Bake, uncovered, for an additional 30 minutes, brushing with glaze every 10 minutes. Let stand for 15 to 20 minutes; slice to serve. Makes 12 to 15 servings.
Peppermint Bark Brownies
From Angie Biggin of Lyons, IL
These brownies are welcome at any holiday occasion! Everyone loves chocolate and peppermint at Christmas.
20-oz. pkg. fudge brownie mix
12-oz. pkg. white chocolate chips
2 t. margarine
1-1/2 c. candy canes, crushed
Prepare and bake brownie mix according to package directions, using a greased 13"x9" baking pan. After baking, set aside and cool completely in pan, about one to 2 hours. In a saucepan over very low heat, melt chocolate chips and margarine, stirring constantly with a rubber spatula. Spread chocolate mixture over brownies; sprinkle with crushed candy. Let stand for about 30 minutes, until frosting is hardened. Cut into squares. Makes 2 dozen.
Red Velvet Christmas Cake
From Peggy Frazier of Indianapolis, IN
This is a really old family recipe, so old my copy calls for a stick of “oleo.” Ha! When my now-grown daughter, Julie, was young, I helped her make this cake for her father to take to work for a pitch-in fundraiser. She won 1st prize and still has the blue ribbon to prove she can bake. I hope everyone who tries this cake makes it a Christmas tradition also!
2-1/2 c. all-purpose flour
1-1/2 c. sugar
1 t. salt
1 t. baking cocoa
1 c. buttermilk
1-1/2 c. oil
2 eggs, beaten
1 t. vanilla extract
1-oz. bottle red food coloring
1 t. white vinegar
1 t. baking soda
In a bowl, sift flour, sugar, salt and cocoa together. Add buttermilk, oil, eggs and vanilla; mix well. Stir in food coloring. Mix vinegar and baking soda together in a cup. Add to batter; mix until well blended. Pour into 3 greased and floured 9" round cake pans. Bake at 325 degrees for 30 to 35 minutes, until a toothpick tests clean. Cool slightly; turn out onto a wire rack and cool completely. Frost with Cream Cheese Frosting. Serves 10 to 12.
Cream Cheese Frosting:
8-oz. pkg. cream cheese, softened
1/2 c. margarine
1 t. vanilla extract
6 c. powdered sugar
Optional: 1/3 c. chopped pecans
Blend cream cheese, margarine and vanilla. Stir in powdered sugar until well mixed. Add nuts, if desired.
Chocolate Oat Chews
From Tawnia Hultink of Ontario, Canada
This is an absolute favorite bar of so many people, I get asked for it all the time. My Tante Gertje shared it with us...her baking is the best!
3/4 c. butter, softened
1 c. brown sugar, packed
1-1/2 c. quick-cooking oats, uncooked
1-1/4 c. all-purpose flour
1/2 t. baking soda
1/2 t. salt
4 c. mini marshmallows
1 c. semi-sweet chocolate chips
Blend together butter and brown sugar in a large bowl. In a separate bowl, combine oats, flour, baking soda and salt; add to butter mixture. Stir well; set aside 1-1/2 cups of mixture for topping. Press remaining mixture into the bottom of a greased 13"x9" baking pan. Sprinkle marshmallows, chocolate chips and reserved oat mixture on top; press lightly. Bake at 375 degrees for 20 minutes, or until golden. Cool; cut into bars. Makes 2 dozen.
Grandma’s Gingerbread Men
From Vicki Fender of Westport, WA
My husband’s grandmother shared this recipe with me in 1978. I still follow her advice, “Don’t roll too thin or bake too long!” The spices fill my kitchen with warmth and love.
1/2 c. shortening
1/2 c. sugar
1 egg, beaten
1/2 c. light molasses
2 c. all-purpose flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1-1/2 t. cinnamon
1 t. ground ginger
1/2 t. ground cloves
Optional: frosting, raisins
In a large bowl, beat shortening until creamy. Gradually add sugar, beating until light and fluffy. Add egg and molasses; beat well and set aside. In a separate bowl, combine flour, baking powder, baking soda, salt and spices. Add to shortening mixture, mixing well.
Roll out dough to 1/8-inch thickness on a well-floured board. Cut out cookies with a 5-inch gingerbread man cutter; place on ungreased baking sheets. Bake at 375 degrees for 9 minutes. Cool for one minute on baking sheets; remove to a wire rack to cool completely. Decorate cookies with frosting and raisins, if desired. Makes one dozen.
Almond Butter Cookies
From Tammy Kobza of Ireton, IA
These cookies look beautiful, taste scrumptious and are simple to make. I usually take them to our school’s annual Christmas bake sale and they go fast. There are no eggs in this recipe.
1 c. butter
3/4 c. sugar
1 t. almond extract
2 c. all-purpose flour
1/2 t. baking powder
1/4 t. salt
Place butter in a microwave-safe bowl and heat about 10 seconds, until very soft but not melted. Stir together butter, sugar and extract. Add dry ingredients; mix well. If dough seems too dry, add another tablespoon or so of butter. Form into one-inch balls; place on ungreased baking sheets. Flatten to 1/4-inch thickness with the bottom of a glass jar. Bake at 400 degrees for 6 to 8 minutes. Let cool. Drizzle Chocolate Glaze over cookies; let stand until glaze sets. Makes 5-1/2 to 6 dozen.
Chocolate Glaze:
1/2 c. semi-sweet chocolate chips
2 t. shortening
In a small saucepan, stir ingredients over very low heat until melted and smooth.
Nutty Mixed-Up Popcorn
From Carol Johnson of Yakima, WA
My sister-in-law included some of this white chocolate popcorn treat in a Christmas gift basket. It is now a family favorite. When we have our annual bowling fun day, I am expected to bring this...knowing that certain people look forward to it, once a year, makes it special!
4 3-oz. pkgs. microwave popcorn, popped
16-oz. can cashew halves and pieces
9-oz. pkg. corn chips
20-oz. pkg. white melting chocolate, chopped
Pour popped popcorn into a large roasting pan that been lightly sprayed with non-stick vegetable spray. Add cashews and corn chips to popcorn; toss to mix and set aside. Place melting chocolate in a microwave-safe bowl. Microwave on high setting for one minute; stir and microwave an additional minute, until melted. Pour over popcorn mixture. Mix with a spoon or buttered hands, coating well. Let stand for 10 minutes; cover with aluminum foil or divide into 4 large plastic zipping bags. May be stored at room temperature up to a week. Makes about 16 cups.
Patricia’s Super Nachos
From Patricia Addison of Cave Junction, OR
These nachos are served at our home whenever we watch football bowl games on television. Make a double batch to feed a whole tailgating crowd!
1 lb. ground beef
1 yellow onion, chopped
1 t. salt
1/2 t. pepper
2 16-oz. cans refried beans
4-oz. can diced green chiles
hot pepper sauce to taste
3 c. shredded Cheddar cheese
3/4 c. taco sauce
1 c. guacamole
8-oz. container sour cream
1/4 c. green onions, chopped
2-1/4 oz. can chopped black olives, drained
tortilla chips
Brown ground beef and onion in a skillet over medium heat. Drain; add salt and pepper and set aside. Spread beans in the bottom of an ungreased 15"x10" jelly-roll pan. Top with ground beef mixture, chiles, hot pepper sauce and cheese; drizzle taco sauce over the top. Bake, uncovered, at 400 degrees for 25 minutes, until heated through and cheese is melted. Remove from oven; top with remaining ingredients except tortilla chips. Serve warm with tortilla chips. Serves 12.
Cranberry Christmas Punch
From Francie Stutzman of Dalton, OH
A warm and welcoming beverage to greet your friends as they come into your home at Christmastime.
3-oz. pkg. cherry gelatin mix
1 c. boiling water
6-oz. can frozen lemonade or pineapple-lemonade concentrate
3 c. cold water
32-oz. bottle cranberry juice cocktail
32-oz. bottle ginger ale, chilled
Dissolve gelatin mix in boiling water; stir in frozen concentrate. Pour into a large pitcher along with cold water and cranberry juice; chill. At serving time, slowly add ginger ale. Serves 6 to 8.
Black Forest Fondue
From Arlene Smulski of Lyons, IL
This chocolatey fondue was selected for a get-together I was having with some friends. I was considering a retro theme, something classic but a little unusual that would go well with coffee & tea. It was a very big success!
3/4 c. whipping cream
1/8 t. salt
1 c. milk chocolate chips
1 c. semi-sweet chocolate chips
2-1/2 T. cherry extract
1 T. corn syrup
pound cake cubes, assorted fruit cubes and slices
In a saucepan over medium heat, bring cream and salt to a boil. Remove from heat. Add chocolates to saucepan; cover and let stand for a few minutes. Uncover; whisk until smooth. Whisk in extract and corn syrup. Serve immediately with pound cake and fruit. May be kept warm in a slow cooker or fondue pot over low heat; stir often. Makes 10 servings.
Thanks again for stopping by...Merry Christmas!
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