Some holiday fav's

For more fantastic Holiday recipes go on over to Overwhelmed with Joy....enjoy!

So Overwhelmed with Joy is hosting her Holiday Blogger Style Recipes again. I love this time of year. I jotted some of the families favorites down...I worked on it all week so I wouldn't forget a favorite. Some of these are appetizers some are candies and desserts and some a breakfast..and of course the rest is main courses or sides...I hope you enjoy them...have a good weekend...and go on over to see the rest of the ladies who are sharing their family favorites.

Cranberry and Apple Oats:

6 peeled and sliced baking apples(I used Granny Smith's be

1 16oz can WHOLE cranberry sauce

1 tablespoon cinnamon

1 teaspoon nutmeg

1 cup quick oats

1/2 cup all purpose flour
1 cup brown sugar

1/4 teaspoon salt

1/4 melted butter

Preheat oven to 375

Mix first four ingredients together

(apples, cranberries, cinnamon,& nutmeg)

Fill bottom of a 9 X 13 baking dish

Then in seperate bowl, mix together oats, flour, brown sugar, salt and melted butter til this forms a crumbly mixture. Spread over apple & cranberries and bake for 35-40 minutes until golden brown.

Cherry Delight

2 cans (8 oz each) refrigerated crescent rolls

2 tubs (8 oz each) Phil Light Cream Cheese spread

1 1/2 cups powdered sugar, divided

1 egg white

1 tsp vanilla

1 can (21 oz) pie filling

1 to 2 tsp milk

Preheat oven to 350. Unroll 1 can of crescent dough. Place in greased 13x9 pan. Press onto bottom of pan to form crust, firmly pressing seams together to seal.

Beat cream cheese spread, 3/4 cup sugar, egg white, and vanilla with mixer on medium speed until well blended. Spread onto curst; cover with pie filling. Unroll remaining can of crescent dough onto large sheet of wax paper. Pat out dough to form 13x9 rectangle, pressing seams together to seal. Invert over pie filling to form top crust.

Bake 30-35 min. or until golden brown. Cool at least 20 min. Gradually add milk to remaining 3/4 cup sugar; beating until well blended thick. Drizzle over warm dessert. Cut into 24 rectangles to serve.

Kahlua Cake

1 box of Devil’s Food Cake

1 box instant vanilla pudding

2 eggs

¼ cup vegetable oil

½ cup Kahlua

1 16 ounce container of sour cream

1 cup semi sweet chocolate chips

Powdered sugar for sprinkling

Pre heat oven to 350. Combine cake mix, pudding,eggs,oil, Kahlua and sour cream in a large mixing bowl. Stir in chocolate chips. Pour batter into a greased Bundt Pan. Bake for 50 minutes. Allow cake to cool…invert cake onto serving plate…Dust cake with powdered sugar.

For special occasion…drizzle with white chocolate.

Serves 10-12

My Aunt Betty’s Fruit Salad

2 cans pineapple with syrup

1 cup orange juice

½ cup sugar

1 bottle of Marcherrio Cherry Syrup..(pour just enough for color)

1 jar of Marcherrio Cherries sliced

2-3 oranges pulled apart really good….no skin

2 apples diced and peeled

2 bananas. sliced

Make night before….next day add bananas and sliced cherries….serve

Oreo Truffles

1 package Oreo cookies – NOT double stuffed

1 – 8oz. package cream cheese, softened

1 package Almond Bark (chocolate or white)

Crush Oreos in a food processor. Add cream cheese and blend until it is no longer white. Roll into balls and refrigerate for an hour or so. Melt chocolate and dip Oreo balls into the chocolate. Set on wax paper until hardened.

Sausage and Cheese Muffins

1 pkg ground pork sausage

3 cups all purpose bisquick

1 1/2 cups shredded cheddar cheese

1 can condensed cheese soup

3/4 cup water

Cook sausage until it crumbles,drain, and cool.

Combine sausage, bisquick, and shredded cheddar in large bowl. Make a well in center of the mixture. Seperately stir condensed soup and water, and add to mixture. Stir until moist. Spoon into lightly greased muffin pans, and fill to the top. Bake at 350, 20 to 25 minutes, or until golden brown.

15 servings.

Steaming Hot Holiday Punch
~
3 cups apple juice
3 cups orange juice
6 cups cranberry juice
3/4 cup maple syrup
2 tsp powdered sugar
1 1/2 tsp cinnamon
3/4 tsp cloves
3/4 tsp nutmeg
~
Combine all ingredients in a large, heavy pan. Bring to a boil and turn to simmer for a few minutes. Put punch in a crock pot on low to keep warm.

Strawberry Kiwi Tini

2 cups ginger ale

1/2 cup vodka

1 tub CRYSTAL LIGHT Strawberry Kiwi Flavor Low Calorie Soft Drink Mix

2-1/2 cups crushed ice

6 each kiwi and strawberry slices

PLACE ginger ale, vodka and drink mix in blender container; cover. Blend until drink mix is completely dissolved.

ADD ice; cover. Blend on high speed until smooth. Pour into 6 martini glasses. Garnish each with a kiwi and strawberry slice.

Artichoke Appetizers

2 cans refrigerated crescent roll dough

2 cans artichoke hearts

chopped and drained

1 cup Hellmann’s mayo

1 cup shredded mozzarella cheese

½ cup grated Parmesan Cheese

1 tsp garlic powder

¼ cup red bell pepper finely chopped

1 green onion finely sliced

Roll dough out on lightly greased baking sheet. Press seams together to make solid. Bake at 375 for 10 minutes. Mix all other ingredients together and spread on partially baked crust. Return to oven and bake an additional 15 minutes or until the cheese is bubbly. Let cool a little and cut into squares. If you have extra topping put in a bowl and serve as a dip. Makes 24 servings.

Baked Havarti

1 pkg crescent roll dough

8 ounce round Havarti Cheese

Red & Green Apples

Unroll the dough ad press seams together with fingers. Gently wrap around the cheese. Seam will be on the bottom. Place on baking sheet. Bake according to directions on the dough package. Serve warm. Slice and combine with fresh apples.

Pecan Clusters

3 cups pecan halves

2 tbsp of butter

9 squares of vanilla almond bark

Toast pecans by placing nuts on a baking sheet. Pour melted butter over the top and stir until nuts are coated with the butter. Bake in a 300 oven for 30 minutes stirring every 10 minutes. Melt the bark in a large bowl in the microwave. Pour toasted nuts in the melted bark then drop by spoonfuls onto waxed paper. Cool and store in air tight container….makes 24