Give a gift that gets thanks this year. Send gorgeous fresh flower arrangements, centerpieces for the holiday table, terrific gourmet gift baskets and more to everyone you're thankful for!
It doesn't have to cost a fortune to give those you love a home-style holiday celebration! Just head into the kitchen and whip up some of these tasty treats, including cookie recipes from renowned Southern chef Paula Deen, and no matter where you live, you'll bring them a taste of home for the holidays!
Pat is not only responsible for all our editorial, she is also a new bride and is looking for fast and quick recipes, especially during the holidays. This recipe not only tastes delicious, but Pat promises that you won't spend long in the kitchen cooking up this treat!
For crust
1/2 cup butter or margarine softened
3 oz plain cream cheese softened
1 cup flour
For Filling
1/2 lb bulk sausage
1 cup shredded mozzarella cheese
1 Tbsp onion powder
1 tsp black pepper
1/2 tsp seasoned salt
1 tsp Bells Seasoning (optional)
2 eggs
1 cup half and half
Directions
- Preheat Oven to 350.
- Crumble sausage into small skillet.
- Cook over medium heat till browned stirring occasionally.
- Drain off any fat. Stir in cheese and seasoning. Set aside.
- Grease mini muffin pan with oil spray or butter. Put aside.
- Mix butter and cream cheese in medium bowl until creamy. Blend in flour. Refrigerate dough for 1 hour and then roll into 1-inch balls. Press into mini-muffin pan.
- Fill each cup with sausage mix. Mix eggs half and half together with a whisk. Beat until blended and then pour over sausage mixture in each shell until ¾ full. Do not overfill.
- Bake 20 to 30 minutes or till set. Remove from pan and serve hot.
Makes at least 2 dozen mini quiches.
This is a McCann tradition and a dish that Jim always looks forward to each holiday season. Try it for yourself and see how easy it is to bring an old-fashioned favorite to your holiday table.
Ingredients
2 eggs beaten
1/2 cup sugar
1/4 tsp salt
2 cups of milk
1 1/4 cup cooked rice (cooled)
1 Cup seedless raisins
1 tsp vanilla
Dash of cinnamon
Dash of nutmeg
Directions
- Combine eggs, sugar and salt in a bowl and mix well. Gradually add milk, rice, raisins, vanilla, cinnamon and nutmeg.
- Pour into a buttered one-quart casserole.
- Set casserole in shallow pan and pour hot water in pan until it reaches 1" deep.
- Bake at 325 for 1 1/2 hours or until set.
Makes 6-8 servings
This recipe is based on one our copywriter Joe found in a fireman's cookbook and it's a big hit every year at our office holiday celebration. This recipe makes 4 quarts of delicious chili--enough to feed your entire family during the hectic holiday season!
Ingredients
2 lbs ground beef (chuck preferred)
1 lb breakfast sausage, cut into bite-sized pieces
1 large white onion, diced
1 8 oz can tomato sauce
1 16 oz can tomato paste
1 24 oz can whole tomatoes, chopped (without the liquid)
1 8 oz jar green chili salsa
1 4 oz can green chili peppers, chopped
1 cup beef broth
1 12 oz can pinto beans
1 12 oz can red kidney beans
1 12 oz can black beans
3 12 oz bottles or cans of beer (golden preferred)
1 tablespoon hot red pepper sauce
2 lbs Cheddar cheese, grated
Seasoning mixture:
5 tablespoons chili powder
3 tablespoons paprika
2 teaspoons cayenne pepper
2 teaspoons oregano
2 teaspoons garlic powder
1 teaspoons ground cumin
1 teaspoons fresh-ground black pepper
Directions
- Combine all the seasoning mixture ingredients in a small bowl and set aside.
- In a large saucepan, brown the meats together, over medium heat.
- Add the onion and half of the seasoning mixture.
- Cook, stirring occasionally, until the onions get soft.
- Drain the excess oil from the pan and set the meats aside.
- In a large pot, combine the tomato sauce, salsa, chili peppers, tomato paste, whole tomatoes, beef stock, beans, beer and red pepper sauce. Mix well.
- Bring to a boil; reduce heat and simmer, stirring often, for 15 minutes.
- Stir in the browned meat and the rest of the seasoning mixture. Simmer, stirring occasionally, for 2 1/2 hours.
- Stir in the Cheddar cheese, and continue simmering for another half hour.
- Serve hot, in warmed bowls if possible, and enjoy!
Make approximately 4 quarts
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