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HOLIDAY RECIPES - MAIN COURSE

PUMPKIN BUTTER DIP

4 oz cream cheese, softened

3/4 cup marshmallow creme

3/4 cup pumpkin butter

ground cinnamon

sliced apples, sliced pears, and/or gingerbread cookies

In a blender container or food processor, combine the cream cheese, marshmallow creme and pumpkin butter. Cover and process until smooth. Place in container and sprinkle with cinnamon.

TURKEY CRESCENTS

1/2 cup finely chopped celery

1/4 cup finely chopped onion

1 tsp butter

2 cups chopped, cooked turkey

1 can condensed cream of mushroom soup, undiluted

3 8 oz packages of refrigerated crescent rolls

dillweed

In skillet, saute celery and onion in butter 3-4 minutes, or until tender. Add turkey and soup, mix well. Remove from heat. Separate crescent dough into 24 triangles. Place 1 tbsp of turkey mixture in the wide end of each triangle. Roll up from wide end. Place pointed side down, 2 inches apart on greased baking sheet. Curve ends of dough to make crescent shape. Sprinkle with dillweed. Bake at 350 for 8-9 minutes.

THANKSGIVING SANDWICHES

2 cups cubed,cooked turkey breast

1/2 cup mayonnaise

1/2 cup finely chopped fresh or frozen cranberries

1 orange, peeled and chopped

1 tsp sugar

1 tsp prepared mustard

1/2 tsp salt

1/4 cup pecans

Lettuce leaves

6 rolls or croissants, split

In a large bowl, combine the turkey, mayo, cranberries, orange, sugar, mustard and salt. Just before serving stir in pecans. Place lettuce and 1/2 cup turkey mixture on each roll.

 

PUMPKIN ORANGE SWEET POTATOES

1 lb sweet potatoes, cooked, peeled and sliced

1 9 oz jar pumpkin butter

1/2 cup sweet orange marmalade

2 tbsp butter

1/2 tsp salt

granola, optional

Arrange sweet potatoes in a shallow 2 quart baking dish. Combine pumpkin butter, marmalade, butter and salt, mix well. Drizzle over sweet potatoes. Bake at 350 for 20 minutes or until heated through. Sprinkle with granola if desired. 6 servings.

 

COUNTRY PINEAPPLE CASSEROLE

1/2 cup butter, softened

2 cups sugar

8 eggs

2 20 oz cans crushed pineapple, drained

3 tbsp lemon juice

10 slices day old white bread, cubed

In a large mixing bowl, cream butter and sugar. Add eggs one at a time, beating well aftr each addition. Stir in pineapple and lemon juice. Fold in bread crumbs. Pour mixture into a greased 13 x 9 baking dish. Bake uncovered 35-40 minutes or until set. 12-16 servings

 

HAM STEAK WITH SPICED SWEET AND SOUR PEACH SAUCE

6 ham steaks 4-6 oz each

1 8 oz. jar sweet and sour sauce

1 16 oz can sliced peaches, drained and chopped

1/8 tsp ground cinnamon

1/8 tsp ground nutmeg

1/8 tsp ground allspice

Place ham steaks in 13 x 9 baking dish. In small bowl combine sauce, peaches and spices. Mix well. Pour over ham steaks. Cover. Beak at 350 for 15 minutes or until hot and bubbly. 6 servings.

 

CHICKEN POT PIE WITH ONION BISCUITS

1 can condensed cream of chicken soup, undiluted

1 1/2 cups milk, divided

1/4 tsp dried thyme leaves

1 10 oz package frozen peas and carrots, thawed

2 cups shredded, cooked chicken or turkey

1 cup biscuit baking mix

1 1/3 cups french fried onions, divided

1/2 cup shredded cheddar cheese

Combine soup, 1 cup milk and thyme leaves in a greased 2 quart casserole dish. Stir in chicken and vegetables.

Combine biscuit mix, 2/3 cup french fried onions, and remaining 1/2 cup milk in medium bowl until blended. Drop by 6-8 spoonfuls on top of chicken mixture. Bake at 400 for 25 minutes or until biscuits are golden.

Sprinkle biscuits with cheese and remaining onion. Bake 3 minutes or until cheese melts and onions are golden. 6 servings.

TURKEY CRESCENT WREATH

2 cups diced, cooked turkey breast

1 cup shredded swiss cheese

1/2 cup dried cranberries

1/2 cup diced celery

1/2 cup mayonnaise

1/4 cup walnuts

3 tbsp minced fresh parsley

2 tbsp honey mustard

1/2 tsp pepper

2 tubes refrigerated crescent rolls

1 egg white, lightly beaten

In a large bowl, combine the first 9 ingredients. Grease a 14 inch pizza pan. Separate crescent dough into 16 triangles. Place wide end of 1 triangle 3 inches from edge of pan with point overhanging edge of pan. Repeat all the way around with wide edges slightly overlapping. Lightly press wide ends together. Spoon turkey mixture over wide ends of dough. Fold the points over wide ends of dough and tuck under. Filling will be visible. Brush with egg white. Bake at 375 for 20-25 minutes.

 

 

 

 

 

 

In honor of
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Jeffery and Josh Mixon and Jeff Snell

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