Category Archives: Christmas

Honey-Mustard Turkey Meatballs

1 lb. ground turkey breast

1 egg, lightly beaten

3/4 cup crushed butter flavored crackers

1/2 cup shredded mozzarella cheese

1/4 cup chopped onion

1/2 tsp ground ginger

6 T Dijon mustard, divided

1 1/4 cups unsweetened pineapple juice

1/4 cup chopped green pepper

2 T honey

1 T cornstarch

1/4 tsp onion powder

In a bowl, combine turkey, egg, cracker crumbs, cheese, onion, ginger and 3 T mustard. Form into 30 balls, 1″ each. Place in a greased 13 x 9″ baking dish. Bake, uncovered, at 350 for 20-25 minutes or until juices run clear. In a saucepan, combine pineapple juice, green pepper, honey, cornstarch and onion powder; bring to a boil, stirring constantly. Cook and stir 2 minutes more; reduce heat. Stir in remaining mustard until smooth. Brush meatballs with about 1/4 cup sauce and return to the oven for 10 minutes. Serve remaining sauce as a dip for meatballs.


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Filed under Appetizer, Christmas, Entertaining, Healthy, Thanksgiving, Turkey

Spiced Honey Pretzels

This is Mary Lou Moon’s recipe, from Beaverton, Oregon.

4 cups thin pretzel sticks

3 T honey

2 tsp butter, melted

1 tsp onion powder

1 tsp chili powder

Line a rimmed cookie sheet with foil; coat with Pam. Place pretzels in a large bowl. In a small bowl, combine the other ingredients. Pour over pretzels; toss to coat evenly. Spread into prepared pan. Bake at 350 for 8 minutes, stirring once. Cool on a wire rack, stirring gently several times to separate.

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Filed under Appetizer, Christmas, Entertaining, Thanksgiving

Pumpkin Chocolate Chip Cookies

1 lb, 15 oz pouch chocolate chip cookie mix

1/2 cup canned pumpkin

1/4 cup butter, softened

1 egg

1 1/4 tsp pumpkin pie spice

1/8 tsp salt

1 T powdered sugar, if desired

1. Heat oven to 375. Line cookie sheet with parchment paper.

2. In a large bowl, stir cookie mix, pumpkin, butter, egg, 1 tsp of the pumpkin pie spice and the salt. On cookie sheet, drop dough by tablespoonfuls 1″ apart.

3. Bake 9 minutes or until set and slightly cracked on top. Remove from cookie sheet to cooling rack; cool completely.

4. In small bowl, stir powdered sugar and remaining 1/4 tsp pumpkin pie spice. Use fine-mesh strainer to sprinkle mixture over cookies.

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Filed under Chocolate, Christmas, Cookies, Pumpkin, Thanksgiving

Valentine’s Day Fudge

I found this super easy recipe on while searching for Valentine desserts. The conversation hearts in the photo look great, but I used Valentine-colored M&M’s instead. (That’s what happens when you wait until February 14 to buy conversation hearts: they’re all gone.)

Dark Chocolate Layer:

1 1/4 cups semi-sweet chocolate chips

1/2 cup sweetened condensed milk

dash of salt

White Chocolate Layer:

1 1/4 cups white chocolate chips

1/2 cup sweetened condensed milk

dash of salt

1. Line an 8″ square pan with foil. Set aside.

2. Microwave the ingredients for the dark chocolate layer for 30 seconds.  Stir and then microwave for another 30 seconds. Repeat until smooth. Spread over foil-lined pan.

3. In another dish, microwave the white chocolate ingredients in the same way, only stop every 20 seconds instead. (White chocolate tends to scorch.) Spread over dark chocolate layer.

4. While fudge is still warm, carefully score into 1″ pieces with a knife. Press a conversation heart or M&M onto each scored square.

5. Refrigerate at least 2 hours or until firm. 

6. Carefully lift out the block of fudge and peel off the foil. Cut onto the scored lines. Place each square of fudge in a mini muffin cup or wrap in colored cellophane with twist ties or pipe cleaners at the ends.

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Filed under Candy, Chocolate, Christmas, Cooking with Kids, Dessert, Mike's favorite, No oven necessary.

Heavenly Chocolate Mousse Bars

Betty Crocker says: “Whipping cream will form stiff peaks faster if you chill the bowl and beaters before using.”

1 lb 15 oz pouch sugar cookie mix

butter and egg called for on cookie mix pouch

12 oz bag semisweet chocolate chips (2 cups)

8 oz cream cheese, softened

1 1/2 cups whipping cream

1. Heat oven to 350. Make cookie dough as directed on package. Spread in bottom of ungreased 13 x 9″ pan.

2. Bake 12-15 minutes or until light golden brown. Cool completely.

3. In a small microwavable bowl, microwave 1 cup of the chocolate chips uncovered on High 1 minute or until melted. In medium bowl, beat cream cheese with electric mixer until smooth. Beat in melted chocolate. In another bowl, beat 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Fold into chocolate-cream cheese mixture until well blended. Spread over cooled cookie base. Cover; refrigerate 1 hour or until set.

4. In same small bowl, microwave remaining 1 cup chocolate chips uncovered on High 1 minute or until melted. Stir in remaining 1/2 cup whipping cream until blended. Spoon warm chocolate mixture over mousse; spread evenly. Refrigerate 30 minutes or until set. Cut into 9 rows by 4 rows. Store in refrigerator.

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Filed under Cake, Chocolate, Christmas, Cookies, Cooking with Kids, Dessert

Green Bean Casserole (The One & Only)

Remember the other day when I said I draw the line at cooking with cream of mushroom soup? Well, not in this recipe. For whatever reason, it just isn’t Thanksgiving-Christmas-Easter without it.

1 can condensed cream of mushroom soup

1/2 cup milk

1/2 tsp soy sauce

dash pepper

4 cups cooked cut green beans (this is the one & only time of year we use canned green beans)

1 1/3 cups French fried onions (the more the better)

MIX soup, milk, soy sauce, pepper, beans and 2/3 can onions in a 1 1/2 quart casserole.

BAKE at 350 for 25 minutes.

STIR and sprinkle with remaining onions. Bake 5 minutes.

 Some tips: If you’re going to do it wrong (making & eating this unhealthy monstrosity), do it right.  Don’t make it soupy!  And for goodness sake, please cover the entire casserole with the French fried onions and not just the edges.  

Please enjoy this Friends video where Joey says, “If you’re going to do it wrong…do it right.”

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Filed under Casserole, Christmas, Comfort Food, Mike's favorite, Side Dish, Thanksgiving

Greenbrier’s Potatoes (For a Crowd)

5 lbs potatoes, peeled and sliced

2 cups whipping cream

2 garlic cloves, minced

1/2 tsp salt

1/2 tsp pepper

6 eggs, lightly beaten

3 1/2 cups shredded Parmesan cheese, divided

Rinse potatoes with cold water; place in a large saucepan. Add the cream, garlic, salt, and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are crisp-tender.

Remove from the heat; stir in eggs and 2 3/4 cups of cheese. Pour into a greased 13 x 9″ baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 400 for 25-30 minutes or until potatoes are tender.

Yield: 12-16 servings

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Filed under Casserole, Cheese, Christmas, Comfort Food, Potatoes, Thanksgiving