By: Miss Brooke
- 1 17.3 ounce package puff pastry (2 sheets), thawed
- 1 2.2 pound wheel of brie (about 8 inches in diameter)
- 3 tablespoons red pepper jelly
- 1/4 cup sliced almonds
- 1 egg yolk
- 1 tablespoon water
- Assorted crackers
- Preheat oven to 400 degrees F.
- On a lightly floured surface, roll both sheets of puff pastry into 12 inch squares. Trim squares to 9 inch circles.
- Place one of the circles on a large baking sheet or brie dish. Place brie on pastry and pull the pastry up the sides.
- Spread jelly on top of the brie and sprinkle with almonds.
- Place the remaining puff pastry circle on top of brie, folding edges down. Brush pastry with egg yolk and water mixture.
- Bake in preheated oven for 25 to 30 minutes or until pastry is golden.
Baked brie has always been a big hit at my holiday parties. It is so good that, last Christmas my Mom’s toy poodle stole a bite right out of my Uncle’s hand! I like it best served on Pepperidge Farm Entertaining Quartet crackers.
By: Miss Heidi
- ¾ cup low fat cream cheese
- ½ cup packed brown sugar
- ½ cup canned pumpkin
- 2 tsp. maple syrup
- ½ tsp cinnamon
- 24 apple slices
- Place first 3 ingredients in bowl.
- Beat with mixer at medium speed until well blended.
- Add syrup and cinnamon and beat until smooth.
- Cover and chill for 30 minutes.
- Serve with apple slices.
By: Miss Pam
- 2 to 3 cups flour
- Salt and pepper
- Sixteen 3 ounce thinly sliced chicken cutlets (or veal works as well!)
- 1 cup olive oil
- 26 tablespoons unsalted butter
- 3 tablespoons finely chopped shallots
- ¾ cup dry white wine
- 3 cups chicken stock
- 3 teaspoons chopped flat-leaf parsley
- Juice of 6 lemons, or more to taste
- 2 lemons, sliced, for garnish
- Spread the flour on a plate and season it with salt and pepper (with this many cutlets, you will want to use half the flour for half of the cutlets, then finish the rest off with a new plate.)
- Season the cutlets with salt and pepper. Coat them with flour and shake off any excess.
- In a large sauté pan, heat the olive oil over medium-high heat. (Again, with this many cutlets, you will want to use half of the oil, and then add more as needed. Don’t forget to let the oil get hot again.) When the oil is hot, carefully add cutlets (4 or 5 at a time) and cook for about 3 minutes on each side or until golden brown all over. Set it aside on a plate to collect any accumulated juices.
- Remove any oil from the pan. Reduce the heat to low and add 3 tablespoon of butter. When it is melted, add the shallots and cook them for 2 to 3 minutes or until they are softened and lightly browned.
- Add the wine, increase the heat to high, and cook it for about 2 minutes or until the liquid is reduced to 3 tablespoons. Add the chicken stock, bring it to a boil, and cook it for 6 to 9 minutes.
- Reduce the heat to a low simmer and stir in the parsley. Whisk in the remaining butter adding 2 or 3 tablespoons at a time and incorporating each one before adding the next. Adjust the heat to maintain a simmer.
- Add the cutlets and any accumulated juices to the pan. Add the lemon juice. Season it to taste with salt and pepper. Add more lemon juice, if desired.
- Transfer the cutlets to the platter and serve it with the lemon halves as a garnish.
By: Miss Tiffany
- 8 oz. Velveeta cheese
- 1 ½ sleeves Town House crackers
- 1 ¾ sticks butter
- 16 oz bag frozen broccoli florets
- Cook and drain broccoli.
- Crush crackers in large bowl.
- Melt ¾ stick butter and pour over cracker crumbs. Mix well.
- Melt 1 stick of butter and cheese in microwave safe bowl. Stir in broccoli.
- Line an 8×8 baking dish with ½ of the cracker mixture.
- Pour broccoli mixture on top. Top with remaining cracker mixture.
- Bake at 400 degrees F. for 15 to 20 minutes
This is my favorite dish for the holidays. It is buttery, cheesy, goodness with some broccoli thrown in!
By: Miss Terri
- 2 cups apple, peeled and diced
- 1 cup sugar
- 1 cup flour
- 1 egg
- ¼ cup butter
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon vanilla
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- Cream the apples, sugar, flour, egg and butter together.
- Then add the cinnamon, nutmeg, vanilla, baking soda, and salt.
- Bake in a greased 9 x 13 baking dish on 350 for 45 to 60 minutes.
This is one of my favorite recipes from my Granny, Dorothy Holt. She would make this when the whole family would go to her house for dinner. She would set tables up that ran from the kitchen through the dining room, living room, and into the sun-room to accommodate all of us at one table. Now when I make this cake, it reminds me of her and her love for her family. I especially like it right out of the oven warm and crispy!
By: Miss Angie
- 12 medium boiling potatoes, peeled and cut into large pieces (4lbs)
- ¾ to 1 cup milk
- ½ package (8oz) cream cheese, cut into cubes and softened
- ½ cup butter or margarine, softened
- ½ teaspoon salt
- ? teaspoon pepper
- Heat 1 inch water to boiling in Dutch oven. Add all the potatoes; cover and heat to boiling.
- Reduce heat and cook 30 to 35 minutes or until tender.
- Drain and then shake pan with potatoes over low heat to dry.
- Mash potatoes in large bowl until no lumps remain.
- Beat in milk in small amounts, beating after each addition.
- Add cream cheese, butter, salt, and pepper. Beat vigorously until potatoes are light and fluffy.
By: Miss Heidi
- 3 ½ tbsp corn starch
- 2 eggs
- ¼ cup sugar
- 12 oz. can evaporated milk
- 15 oz. can cream of corn
- 1 small can whole kernel corn
- 1 tsp. vanilla
- 2 tbsp. melted margarine
- Mix first three ingredients thoroughly.
- Add milk, corn, and vanilla.
- Pour into casserole dish and pour melted butter on top.
- Bake at 325 for 1 hour or until firm.