Share Your Holiday Recipes With Patch
Have a dish that's to die for? Let other Patch readers know your secret.
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The holiday season is upon us, which for many means a time of great meals with the ones we love.
And great meals start with great recipes, passed down from generation to generation. These family cooking traditions bring people together during the holidays.
Patch editors and readers from across Minnesota have rounded up a few of their favorite family recipes, which we are sharing with you. If you have a great holiday recipe of your own to share, please post it in the comments section below. You can also add a photo of your delicious dish by clicking on the "submit photo" button below.
Happy holidays, from all of us at Patch.
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Pumpkin Pie Dip
- 15 oz can pumpkin
- 3/4 cup brown sugar
- 1 tsp vanilla
- 1/8 tsp cinnamon
- 1/8 tsp Chinese five spice
- 6 oz fat free Greek yogurt
- 8 oz Cool Whip free
- cut up apples to dip
- Graham crackers to dip
Mix pumpkin with brown sugar, vanilla and spices, blend well. Mix in
yogurt. Fold in Cool Whip and chill in refrigerator until ready to
eat. Makes about 6 cups.
-Submitted by Laura Patterson, Minneapolis
Famous Cranberry Sauce
- 2 C cranberries
- 1/2 C apple juice (or cider)
- 1/2 C honey
- 1 tsp grated or minced orange rind
Combine cranberries, apple juice, and honey in a small sauce pan and simmer until berries pop (I smash the berries with a wooden spoon to make a smooth sauce). Remove from heat and stir in orange rind. Cool to room temperature then chill in a covered container. For crunchy sauce, add 1/2 C chopped walnuts, pecans, or celery to cooked mixture
-Submitted by Catherine Harding-Rose, Roseville
Butterscotch Cookies
- 2 C brown sugar
- 1 C butter or lard
- 1 C chopped nuts
- 1 tsp cream of tartar
- 2 eggs
- 1 tsp baking soda
- 1 tsp vanilla extract
- 3-4 C flour (enough to make a stiff dough to mold into loaves)
Mix 3 cups flour with cream of tartar and baking soda, set aside. Cream butter or lard with brown sugar. Add eggs one at a time, mixing well in between. Slowly add flour mixture and additional cup if needed. Add nuts and vanilla. Shape into two loaves and refrigerate overnight*. Slice into 1/8in thick cookies and bake at 350 until brown.
*Dough can be wrapped in waxed paper and frozen.
-Submitted by Diane Rappe, Richfield
Melting Moments
- 1 cup Butter
- 1/4 cup + 1 1/2 tsp Powdered sugar, sifted
- 1 1/4 cup All purpose flour, sifted
- 1/2 cup Corn starch, sifted
- 1/4 tsp Almond extract
- 1/4 tsp Orange extract
- Cookie Glaze (recipe follows)
Sift flour and corn starch together and set aside. Cream butter in mixer and gradually add powdered sugar, beat until light and fluffy. Slowly add flour and starch mixture until well incorporated. Add extracts and mix until incorporated. Chill for one hour. Shape dough into one inch balls and place three inches apart on a greased cookie sheet. Flatten the balls with the bottom of a small glass dipped in water. Bake at 350 for 10 minutes (cookies will not brown). Carefully remove cookies onto rack and glaze while cookies are still warm. When cookies are glazed, allow to cool.
Cookie Glaze
- 1 cup Powdered sugar
- 1 tbsp Melted butter
- 1 tbsp Lemon juice
- 1 tbsp Orange juice
- Assorted food color
Combine all ingredients into a bowl and mix with a wire whisk until smooth. If desired, separate glaze into bowls and mix in food colors.
-Both submitted by Jake Rappe, Richfield
Tex-Mex Turkey Soup
This recipe is fantastic for leftover Thanksgiving turkey!
- 1 tablespoon olive oil
- 1/2 cup minced onion
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 4 cups water
- 1 (10.75 ounce) can condensed tomato soup
- 1 (28 ounce) can diced tomatoes
- 1 cup salsa
- 4 cups shredded cooked turkey
- 1 tablespoon dried parsley
- 3 chicken bouillon cubes
- 1 (14 ounce) can black beans, rinsed, drained
- 2 cups frozen corn
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
Toppings:
- 6 cups corn tortilla chips
- 3/4 cup chopped green onion
- 1 cup shredded Cheddar-Monterey Jack cheese blend
- 1/2 cup chopped fresh cilantro
- 1/2 cup sour cream
Heat olive oil in a large saucepan over medium heat. Add minced onions and cook until onions begin to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano and cook, stirring, for 1 minute. Stir in water, tomato soup, diced tomatoes, salsa, shredded turkey, parsley and bouillon cubes. Bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve. Transfer to crock pot. Add black beans, corn, sour cream and cilantro. Cook on high for 2-3 hours. Serve soup with crushed tortilla chips, chopped green onion, shredded cheese, and additional cilantro and sour cream.
-Submitted by Becky Glander, Minnetonka Patch editor
Coconut Sweet Potatoes
- Four good-sized sweet potatoes, cleaned of any lingering dirt or the beginnings of roots
- A cup of shredded coconut
- Lime juice, to taste
Roast the sweet potatoes until you can run them through with a fork without meeting any resistance, then mash in a bowl (skins on!) with the coconut and lime juice to taste. Not sweet enough? Try adding a banana or a little molasses.
If oven space is at a premium, cut up the sweet potatoes into 1/2-inch dice, then toss into your biggest skillet with a good glug or two of olive oil. Cover and cook on medium-low heat for 10-15 minutes, or until soft, stirring occasionally to prevent sticking. Once the potatoes are soft, toss in 1/4 to 1/2 cup lime juice, and stir, making sure you scrape up any potato bits off the bottom of the pan. Reduce heat, toss in your coconut, and stir until the coconut is fully incorporated. Mash in the skillet or in a bowl, and serve.
-Submitted by James Sanna, Southwest Minneapolis Patch editor
Deb
9:39 am on Tuesday, November 22, 2011
Cranberry Strusel Pie
1 pound fresh cranberries
3/4 cup white sugar
1/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup walnuts
1/4 cup all-purpose flour
1 teaspoon shortening
1 recipe pastry for a 9 inch single crust pie. Smash berries. Stir in sugar and 1/4 cup flour. Pour filling into pie crust. Smash walnuts into small pieces. Stir in brown sugar, 1/4 cup flour, and shortening with a pastry blender. The mixture should be crumbly. Sprinkle over pie. Bake at 350 F for 45 minutes, or until done.
* A bit more sugar can be added if you prefer a sweeter pie. I have never gone with more than 1/4 cup more. I also recommend REAL whipped cream as garnish. Cool Whip just does not cut it.
Michael Rose
9:42 am on Tuesday, November 22, 2011
Sounds delicious, Deb...thanks for sharing!
Deb
9:44 am on Tuesday, November 22, 2011
The family was hesitant at first but it is the demanded pie around here now 8)
Caitlin Burgess
10:40 am on Tuesday, November 22, 2011
Yum. Can't wait for Thursday! The eating season begins!
Mike Schoemer
2:26 pm on Tuesday, November 22, 2011
Anyone have a good recipe for French Silk Pie at home? Or should I just pick one up at Perkins???
Deb
2:35 pm on Tuesday, November 22, 2011
Here you go Mike;
French Silk Pie
2 cups butter (room temperature)
1 1/2 cups white sugar
4 (1 ounce) squares unsweetened baking chocolate
2 teaspoons vanilla extract
4 eggs
1 (9 inch) pie shell, baked
In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
In a large bowl, cream butter and sugar until pale yellow and very fluffy. Blend in the melted chocolate and vanilla. With an electric mixer on medium speed, beat in the eggs, one at a time, taking 5 minutes for each egg. Pour filling into baked pie shell. Refrigerate 4 hours before serving.
Jennifer Pfeffer
2:38 pm on Tuesday, November 22, 2011
Oh, thank you Deb!! French Silk pie is also my absolute favorite ... and by the way, Mike, Baker Square's French Silk is so much better than Perkins ;)
Mike Schoemer
3:08 pm on Tuesday, November 22, 2011
Agreed, but the nearest B-square is Brooklyn Park.
Deb
2:47 pm on Tuesday, November 22, 2011
Keep in mind there are uncooked eggs in this recipe and they recommend small children, the elderly and pregnant women not eat them. Too be honest I do not think there is a French Silk recipe with cooked eggs,
Deb
3:12 pm on Tuesday, November 22, 2011
I wonder if the Betty's Pies kiosk in the MOA has them? I am certain they would trump even Baker's Square. She has a DECADENT 5 chocolate pie that is worth every single calorie.
Corey Butler Jr.
3:26 pm on Tuesday, November 22, 2011
Sweets are great, but what about potatoes? Anyone got a killer potato recipe—mashed, red, au gratin, whatever. Anyone?
Lisa Baumann
5:03 pm on Tuesday, November 22, 2011
What about the best place to purchase pumpkin pie? The two places I tried so far have pumpkin cheesecake but I'm looking for the classic.
Ryan Gauthier
5:14 pm on Tuesday, November 22, 2011
It might be too late to order one (or maybe not), but Great Harvest Bread Company has pretty amazing baked goods. I'd definitely check with one of their locations.
Jolie Mouton
9:20 am on Wednesday, November 23, 2011
Keys Bakery have GREAT pies. Dreamcoat Coffee in Oakdale...another awesome homemade pie maker there!
Betsy Gasior
5:05 pm on Tuesday, November 22, 2011
You can use pasturized eggs in raw recipies. These eggs are safe for pregnant women, elderly and small children.
Potatoes Corey:
Roasted Potatoes (my favorites are fingerlings...very tender and creamy)
1 bag (most bags are about 20 of these potatoes) fingerling potatoes
extra virgin olive oil
Kosher salt
Fresh ground pepper
3 Rosemary sprigs(optional)
Slice all potatoes in half lengthwise. Place in a 9x13 baking dish. Drizzle with olive oil (I eyeball this...it's probably 3T). Season with salt and pepper to taste (about 1t salt and 1/4t pepper). Add rosemary sprigs if desired, laying them on top of the potatoes.
James Sanna
5:24 pm on Tuesday, November 22, 2011
I was tempted to submit a colcannon recipe or a potato-kale gratin instead of the sweet potato thing above. Colcannon seemed a little *too* unhealthy, even for Thanksgiving (it's basically cabbage, kale, and potatoes cooked with a lot of heavy cream), and the sweet potato recipe won the coin toss. Should you try it, though, the gratin is pretty simple: Make a basic bechamel sauce, then pour that and a bunch of shredded gruyere and cracked pepper over your 1/4-inch slices of potato that have been layered between leaves of washed, de-stemmed dino kale. Bake at 350ish until potatoes are fork-tender and the cheese is all bubbly and browning on top.
Deb
10:28 pm on Tuesday, November 22, 2011
Betsy, Where do I find pasteurized eggs? Are they in a carton like egg beaters or a carton like normal eggs?
STMAMOM
6:32 pm on Tuesday, November 22, 2011
This is a great recipe and I usually don't care for cream corn!
Cream Corn Like No Other
(courtesy of allrecipes.com)
Serves 8
Ingredients
* 2 (10 ounce) packages frozen corn kernels, thawed
* 1 cup heavy cream
* 1 teaspoon salt
* 2 tablespoons granulated sugar
* 1/4 teaspoon freshly ground black pepper
* 2 tablespoons butter
* 1 cup whole milk
* 2 tablespoons all-purpose flour
* 1/4 cup freshly grated Parmesan cheese
Directions
1. In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.
Betsy Gasior
6:38 pm on Tuesday, November 22, 2011
Cheesey Hashbrown Potatoes:
2 lbs. hash browns, defrosted
1/2 c. melted butter
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion
1 can cream of chicken soup
1 c. milk
1 c. sour cream
2 c. grated sharp cheese (Colby or cheddar)
Mix above ingredients and put in a 9"x13" pan.
TOPPING:
2 c. crushed corn flakes (can use Ritz crackers)
1/2 c. melted butter
Melt butter and add corn flakes to mix. Sprinkle topping over potatoes and bake at 350 degrees for 45 minutes.
Creamy Mashed Potatoes
12 russet potatoes, peeled and quartered
salt
pepper
1 stick butter, room temperature
1 8oz package cream cheese, room temperature
cream
paprika
Boil potatoes in salted water until fork tender. Drain. Add butter and cream cheese and a splash of creamer, mashing lightly. Do not over mash or potatoes will become sticky. Gently stir in salt and pepper to taste.
Put potatoes in an oven proof dish. Sprinkle with paprika, and bake at 350 for 20-25 minutes or until top is golden. Serve hot.
Betsy Gasior
6:42 pm on Tuesday, November 22, 2011
Swiss Corn Bake:
1 can whole kernel corn
1 1/2 pts. heavy cream
2 beaten eggs
2 tbsp. chopped onion
1 c. shredded Swiss cheese
1 c. soft bread crumbs
2 tbsp. melted butter
Salt & pepper to taste
Drain corn well. Combine corn, cream, eggs, onion, salt, pepper and 3/4 cup shredded Swiss cheese. Mix together and pour into greased 1 quart casserole. Mix bread crumbs and remaining cheese together and toss with butter. Sprinkle over corn mixture and bake at 350 degrees for 25 to 30 minutes until golden light brown. Serves 4 to 6.
Bourbon Mashed Sweet Potatoes:
4 large sweet potatoes, peeled
Salt, for water, plus 1/2 teaspoon for potato mixture
3/4 cup whipping cream
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
2 tablespoons molasses
6 tablespoons butter
1/8 cup bourbon
Brown sugar, for garnish
Directions
Place the sweet potatoes into a pot of cold water with salt and bring to a rapid boil; about 20 minutes. Drain and return back into pot to mash.
In a medium saucepan, combine the remaining ingredients, except the brown sugar. Allow to simmer over medium heat until butter is melted and mixture is creamy. Pour mixture over potatoes, adding a dash of salt for flavor and stir. Sprinkle potatoes with brown sugar.
Carol Bungert
9:29 pm on Tuesday, November 22, 2011
Just reading these is making me hungry! Can't wait to try them. Yum to all!
James Warden
9:54 pm on Tuesday, November 22, 2011
Carol, I've eaten TONS of your food. I know you have a recipe to share. Might I suggest the egg dish from Christmas morning?
Deb C
8:00 am on Wednesday, November 23, 2011
Mama D's Mashed Potatoes Al Romano (serves 4-6)
6 potatoes, boiled & mashed
3 Tbsp. Romano cheese, grated
2 Tbsp. butter
1/4 cup milk
salt to taste
paprika
Mix all ingredients except paprika. Put in round baking dish. Dot with additional butter and sprinkle with paprika. Bake until golden brown in 375 degree oven (about 35 minutes)
Lifer
8:16 am on Wednesday, November 23, 2011
Deb,
You can find pasturized (sp) eggs in the eggs section of the grocery store. I THINK Eggland's Best is pasturized. It will say right on the carton.
Happy Thanksgiving, everyone! :)
Deb
1:21 pm on Wednesday, November 23, 2011
Thank you and Happy Holiday to you and your family.
Deb C
8:40 am on Wednesday, November 23, 2011
This is Minnesota. Where are the bar recipes?
Melt Away Bars
1 cup soft butter
1 cup sugar
1 egg, separated
1 teaspoon vanilla
2 cups flour
1 cup chopped walnuts
In large mixing bowl, combine butter, sugar, egg yolk, vanilla, flour and 1/2 cup of the nuts. Blend well & spread in ungreased 10x15" jelly roll pan. Beat egg white until frothy & spread over bars.(Secret: a pinch of cream of tartar will "froth" the egg white)
Sprinkle the remaining 1/2 cup of nuts. Bake at 350 for 25-30 minutes or until golden brown. Cool slightly & cut into bars. (Makes about 40 bars) Remove from pan before cool.
Deb
1:22 pm on Wednesday, November 23, 2011
Berry Crumb Bars
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup shortening
1 egg
1 pinch salt
1 pinch ground cinnamon
4 cups raspberries
1/2 cup white sugar
3 teaspoons cornstarch
Preheat oven to 375 F . Grease one 13x9 inch pan.
Combine 1 cup of the sugar, the flour, baking powder, salt, ground cinnamon, shortening, and egg. Dough will be crumbly. Pat half of the dough into the prepared pan.
Combine the remaining 1/2 cup sugar, the cornstarch and berries. Place mixture over dough in pan. Crumble the remaining dough over the tops of the berries.
Bake at 375 F for 45 minutes or until the top is slightly brown.
Betsy Gasior
8:44 pm on Thursday, November 24, 2011
Deb, they're in a regular carton like regular eggs, but they will say "pasteurized" on the carton. Typically they're in a clear carton. We use them at Christmas time for eggnog since I won't touch a regular raw egg unless I'm cooking/baking with it! :)
Deb
6:26 am on Friday, November 25, 2011
Thank you Betsy. I will keep my eye out for them.