Baked Creamy Potato Casserole

Source: Sally D., modified

My family's favorite traditional Christmas dinner casserole!

• 4 cups cubed, cooked potatoes
• 1/2 cup chopped onion
• 2 T. green pepper
• 2 T. red sweet pepper
• 4 T. butter
• 1/4 cup flour
• 2 cup milk
• 1 t. salt
• 1 t. garlic powder
• 1/4 t. black pepper
• 3/4 cup shredded cheddar cheese
• 6 slices turkey bacon, cooked and chopped (save half for topping)

Peel, cube, and cook potatoes. Fry onion and peppers in butter for about 5 minutes. Stir in flour. Add milk gradually and stir until thickened. Add salt, pepper, and cheese; stir until thick. Add chopped bacon. Pour into a casserole dish. Top with more cheese, remainder of bacon, and sprinkle with paprika powder. Bake at 350 degrees F for approximately 30-40 minutes or until bubbly.

Yield: 4 servings

Sugar-free Holiday Eggnog

Source: Down-Home Diabetic Cookbook

This frothy drink is an all-time favorite with Christmas cookies!

• 4 t. sugar-free instant vanilla pudding mix
• 1-3/4 cups milk
• 1/2 t. vanilla extract
• 1/8 t. rum flavoring
• 1/2 cup heavy cream
• nutmeg

Gingerbread

Source: Samantha's Cookbook

1/4 cup butter

1 egg

1/2 cup buttermilk

1/2 cup light molasses

1-1/2 cups flour

1/4 cup sugar or 2 T. honey

1 t. baking powder

1/4 t. baking soda

1/4 t. salt

1/4 t. ground cloves

2 t. ground ginger

1 t. cinnamon

Instructions: Preheat oven to 350 degrees. Grease 8-1/2 by 8-1/2 pan. Melt butter. Crack and beat egg. Mix butter and egg, then add buttermilk and molasses. Combine flour, sugar, baking powder, baking soda, salt, cloves, ginger, and cinnamon in large mixing bowl. Mix wet and dry ingredients and pour into baking dish. Bake for 25-30 minutes. Serve with powdered sugar or whipped cream.

Apricot Bread

Source: Sally D.

A traditional Christmas bread!

• 1 c. dried apricots
• 1 c. sugar or ½ c. honey
• 1 egg
• 2 T. soft butter
• ¼ c. water from apricots
• ½ c. orange juice
• 2 c. all-purpose flour
• ¼ t. soda
• 2 t. baking powder
• ½ t. salt
• ¾ c. chopped walnuts

Soak apricots ½ hour minimum in just enough water to cover them (¾ to 1 cup). Drain apricots and cut into small pieces. SAVE WATER. Mix sugar, egg, and butter. Stir in apricot water and orange juice. Sift together and then stir in flour, soda, baking powder, and salt. Blend in nuts and apricots. Line bottom of pan with waxed paper. Grease sides of pan with butter. Pour batter into loaf pan, then let stand 20 minutes. Bake a 350 degrees F for 55-60 minutes or until cracks on top and knife comes out of center clean. Let sit in fridge for 4-5 days before eating.

Old-Fashioned Bread Stuffing

• ¾ c. butter
• 3 c. chopped onions
• 1-½ t. marjoram leaves
• ¾ t. ground sage, thyme leaves
• ¼ t. pepper
• ½ t. salt
• 12 c. bread, cut into ½-inch cubes
• 2 c. chopped celery
• ½ c. chopped parsley

Melt ½ cup of the butter in frying pan. Add onions and cook till golden brown. Add remaining butter and spiced. Removed from heat. Combine all ingredients and toss till bread is moist.

Yield: 14 cups

Turkey Divan

Source: Leanne H.

A Christmas Eve special, served with rice.

• 10 oz. pkg frozen broccoli
• ¼ C. mayonnaise
• 1 can Campbell’s cream of celery soup
• 1 t. lemon juice
• 2 C. turkey
• ½ C. grated cheese
• ¼ C. cracker crumbs
• 2 T. butter

Cook broccoli according to pkg directions. Spread evenly in baking dish. Combine mayo, soup, and lemon juice. Add turkey to soup mixture and mix well. Layer over broccoli. Mix cracker crumbs and butter. Top with grated cheese and then cracker crumbs. Bake at 350 degrees F for 30 minutes (45 minutes of in fridge).

Christmas Shortbread

• 1-½ C. butter
• ½ C. honey minus 1 T.
• 4 C. flour

Cream butter until soft. Add honey, then flour. Mix well and knead lightly. Press out in greased loaf pan. Bake at 350 degrees F for 35 minutes.
Cut when warm.

Almond Crescents

• 1 C. butter, unsalted
• 1/8 t. salt
• 2 t. vanilla
• ¼ C. honey
• 2 C. flour
• 1 C. chopped, blanched almonds or pecans

Instructions: Cream butter, honey, salt, and vanilla. Add flour. Stir until just blended. Stir in almonds. Form into 2 inch long crescents. Bake on un-greased cookie sheets at 300 degrees F, for 20-25 minutes or until lightly brown.

Cranberry Nut Bread

• 2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup honey
• 1 egg
• 2 tablespoons melted butter
• 3/4 cup orange juice
• 1 cup chopped cranberries
• 1/2 cup chopped walnuts

Directions: Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 5 inch loaf pan. Combine the flour, sugar, salt, baking powder, and baking soda. Add the cranberries and walnuts, and stir to coat with flour. Mix together the egg, butter, and orange juice. Pour the egg mixture into the flour mixture, and stir until just blended. Spoon the batter into the prepared pan. Bake for 50 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack, and cool completely.