My favorite thing in the world is "getting ready", "planning", and "preparing" for holidays, parties, and other family gatherings.  Cooking is just one part of all this.  Here are a few recipes and a few ideas to try.

Recipes

Cranberry Salad 

(Great for Thanksgiving to eat along with the stuffing)

Sweet Potato Casserole 

(More like a desert than a side dish!)

Peach-Pretzel Desert 

(Some people use strawberries instead - your choice!)

Chicken Enchiladas 

(EXTREMELY EASY!!)

Tamale Pie 

(My dad's concoction, delicious!)

Guacamole 

(Best beginning around February through early Spring)

Try This:

My dad adds sauerkraut to his stuffing each Thanksgiving - it's honestly the best thing I've ever eaten

Dunk your hotdogs in lemonade (I saw this on a national hotdog eating contest - as if watching a guy eat forty-something hotdogs wasn't disgusting enough)

Dip your popcorn in water (I'm actually not kidding on this one)

When making homemade pizza, spread olive oil, minced garlic, and some herbs on the dough and bake it for about ten minutes or so on a baking stone before adding any other toppings - mmmm....

When you're at a Mexican restaurant, pour a little of the salsa on your rice - I can't believe more people don't do this!

Spinach salad is great with strawberries, red onions, and raspberry vinagerette dressing    

Dip your chicken in your milk, or whatever you are eating into whatever you are drinking (my daughter lives by this habit)

 

Cranberry Salad Recipe

*I got this recipe from my husband's grandmother.  Now it is something I think Thanksgiving dinner can't do without!

Chop and Mix (In food processor):

  • 1 cup whole cranberries

  • 1 orange

  • 1/4 orange peel

Mix and Set Aside:

  • 1 small package raspberry jello

  • 1 cup hot water

  • 1 cup chopped celery

  • 1/2 cup chopped pecans

  • 1 small can crushed pineapple (drained)

Combine the two mixtures and let congeal.  I usually make it the night before Thanksgiving dinner.  You can add more celery and pecans if you want to make it a little thicker and crunchier!

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Sweet Potato Casserole

My mom always makes this for holiday meals.  It's delicious - could easily take the place of a desert!  Enjoy!

Mix and bake at 350 degrees for 30-45 minutes, or until the topping is sizzling and crunchy:

  • 5 sweet potatoes (boil in skins - they'll peel right off!)

  • 1 cup sugar

  • 2 eggs

  • 1 tsp. vanilla

  • 1/2 cup milk or one 12 oz can of evaporated milk

  • 1/2 cup butter

  • greased pan

Topping (Crumble over the top):

  • 1/3 cup flour

  • 1 cup light brown sugar

  • 1/3 cup butter

  • 1 cup pecans

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Peach-Pretzel Desert

Begin by following the directions and making two 3 oz. packages of peach jello.  Let this almost gel before you use it (a little less than an hour in the refrigerator).

While you are letting the jello set, make the crust:

Mix:

  • 2 cups crushed pretzels

  • 1 stick butter margarine, softened

  • 3 tbsp sugar

Bake this at 450 degrees for about 10 minutes.

While this is cooling make the middle layer:

Mix:

  • 8 oz cream cheese at room temperature

  • 1 cup sugar

  • 1 small tub cool whip

Spread this over the crust once it has cooled

Finally, when the jello has almost set, stir in 1 large can of peaches (drained), and add another small can if you want extra fruit.  Pour this mixture on top and let the jello finish setting.  Delicious, and completely worth the effort!

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Chicken Enchiladas 

  • 1 jar (17.5 oz) enchilada sauce

  • 9 six inch corn tortillas

  • 2 cups chopped or shredded cooked chicken (I usually boil a few breasts)

  • 2 cups shredded Mexican blend cheese

Preheat oven to 350 degrees.  In bottom of 9 in. pie plate, spread a little enchilada sauce.  

In another dish, pour the remaining enchilada sauce.  Dip three tortillas in the sauce to coat.  Place in pie plate, overlapping as needed.  Top with half the chicken and half a cup of cheese.  Layer these three ingredients again (coated tortillas, chicken, cheese).  Top with the remaining enchiladas, sauce and cheese.

Another option, and what I usually end up doing because there is so much chicken on two breasts, is making three layers instead of two - just use a large bag of cheese and use a third of the chicken at a time.  You will just need to use a casserole dish instead of a pie plate.

Bake 30 minutes and enjoy with some Spanish rice, fresh vegetables, or whatever you like!

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Tamale Pie

  • 1 can crushed tomatoes (regular, garlic, any flavor is fine)

  • 9-12 corn tortillas

  • 1 lb. ground beef

  • 1 pckg. taco seasoning

  • 1/2 cup sauteed chopped onion

  • 1/2-1 stick velveeta cheese - cubed (smallest package, depends on how much you want)

  • 1 can refried beans

    In a frying pan, cook the ground beef and add the tomatoes, taco seasoning mix and, and onion.  Set aside.  In a small casserole dish, place three corn tortillas, overlapping as needed to cover the bottom.  Spread about 1/3 of the can of refried beans on the tortillas, top with 1/3 of the ground beef mixture, then 1/3 of the velveeta cheese cubes.  Continue layering in this order with two more layers then cook at 350 degrees for about 30 minutes.  Serve with Spanish rice, avocadoes, or anything you like! 

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Guacamole

  • 2 Ripe Avocadoes (Should be very dark and a little soft)

  • 1 small square Philadelphia cream cheese

  • A couple of large spoon-fulls of sour cream

  • A fork full of minced garlic

  • Pepper and Garlic Salt to taste

  • A couple of fork fulls of salsa (to taste)

Mash the avocadoes - I like mine a little chunky.  Mix in other ingredients and enjoy with chips!

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