The document provides recipes for several holiday dishes including: 1) Baked Ham with Simple Peach Mustard Glaze, which involves baking a ham and brushing it with a glaze of peach preserves and brown mustard during the last 20 minutes. 2) Bread Stuffing, which involves sautéing onions, celery and bread cubes with seasonings that can be stuffed into a turkey or baked separately. 3) Brown Sugar Pumpkin Pie, a pie made with pumpkin puree, brown sugar, eggs, cream and spices baked in a pie shell. 4) Several other dessert recipes like Candied Sweet Potatoes, Candy Cane Fudge, Coconut Balls, Corn Muffins and

1. The VIPeer
Holiday Cookbook

2. Baked Ham with Simple Peach Mustard
Glaze By: Christopher Smith-Thompson
Ingredients: Directions:
 1 large ham, ready to  Place the ham on a rack, fat side
up, in a large baking pan or roasting
cook, about 10 to 12 pan. Score the ham lightly all over
pounds with a sharp knife. Add 1 1/2 cups of
water to the pan and cover tightly
 1 cup peach preserves with foil.
or peach jam  Bake the ham for about 18 minutes
per pound, or to an internal
 2 tablespoons spicy temperature of 148°.
brown mustard  Meanwhile, combine the preserves
and mustard to make the glaze.
 About 20 minutes before the ham is
done, brush the ham all over with
glaze ingredients.
Serves 8.

3. Bread Stuffing
By: Annie Woods
Ingredients: Directions:
 3/4 cup finely chopped onions  Cook and stir onion and celery in butter
 1 1/2 cups chopped celery (with
in 10 to 12 inch skillet until onion is
tender. Stir in about 1/3 of the bread
leaves) cubes. Turn into a deep bowl. Add
 1/2 cup chopped fresh parsley remaining ingredients; toss. Stuff turkey
 1 cup butter just before roasting. 9 cups stuffing.
 STUFFING BALLS: Shape stuffing by 1/2
 9 cups soft bread cubes
cupfuls into balls; place in greased
 2 teaspoons salt baking dish. Cover and cook in 325
 1 1/2 teaspoons dried sage degree F oven 30 minutes. Uncover and
cook 15 minutes longer. 10 Stuffing Balls.
 1/4 teaspoon ground sage
 NOTE: To make Corn Bread Stuffing, you
 1 teaspoon dried thyme leaves can substitute corn bread cubes for the
 1/4 teaspoon poultry seasoning soft bread cubes.
 1/2 teaspoon fresh ground black
pepper
Note: (Can be seasoned to Note: (Can also be baked outside a turkey
personal liking.) in a glass dish covered with tin foil if one
so desires.)

4. Brown Sugar Pumpkin Pie
By: Douglas Teeters
Ingredients: Directions:
 2 Tbsp. unsalted butter,  Preheat oven to 425 degrees F. Using
an electric mixer, mix the melted
melted butter, brown sugar, pumpkin puree
 1 cup light brown sugar, firmly together until combined.
packed  Add in eggs, heavy cream, sour
cream, spices, and vanilla. Mix until
 1 can (15 oz.) pumpkin puree thoroughly combined.
 3 Large Eggs  Pour batter into the pie shell, taking
care not to overfill.
 1 cup Heavy Cream
 Bake for 15 minutes at 425 degrees
 ⅓ cup Sour Cream F, then reduce heat to 350 degrees F
 1 Tablespoon Pumpkin Pie and bake for about 40-50 minutes.
Spice  Cool to room temperature for 2-3
hours (to allow the pie to finish setting
 2 teaspoons Vanilla Extract up) then serve with whipped cream.
 1 (9 Inch) Deep Dish Frozen
Pie Shell (or make your own)

5. Candied Sweet Potatoes
By: Isabella Paul
Ingredients: Directions:
 3 pound large sweet  Preheat oven to 375°F.
potatoes, peeled and  Cut each potato half
lengthwise into fourths. Steam
halved crosswise potatoes on a steamer rack
 1 cup packed light set over boiling water,
brown sugar covered, until just tender, 10
to 15 minutes, then cool,
 1/2 stick unsalted butter uncovered. Transfer to a
 1/4 cup water buttered 3-quart shallow
baking dish.
 1/4 teaspoon salt  Simmer brown sugar, butter,
 1/4 to 1/3 cup bourbon water, and salt, stirring
occasionally, until sugar is
dissolved and syrup is
thickened, about 5 minutes.
Stir in bourbon to taste.

6. Candy Cane Fudge
By: Hannah Rymarowicz
Ingredients: Directions:
 ½ Cup Whipping Cream  Line 8-inch baking pan with
foil, extending edges over sides
 ½ Cups Light Corn of pan.
Syrup  Bring cream and corn syrup to a
boil in 2-quart saucepan over
 3 Cups Semisweet medium heat. Boil 1 minutes.
Chocolate Chips Remove from heat. Stir in
chocolate. Cook until chocolate
 1 ½ Cups Powdered is melted, stirring constantly. Stir
Sugar, sifted in powdered sugar, candy canes
and vanilla. Pour into prepared
 1 Cup Candy
pan. Spread mixture into
Canes, crushed corners. Cover; refrigerate 2
 1 ½ Teaspoons Vanilla hours or until firm.
 Lift fudge out of pan using foil;
Extract
remove foil. Cut into 1-inch
Makes 64 pieces. squares. Store in airtight

7. Coconut Balls
By: Emily Rose
Ingredients: Directions:
 2c pecans, chopped  Melt butter and add
 1lb coconut sweetened condensed
milk, sugar, vanilla, salt,
 1can Eagle Brand pecans, and coconut.
(sweetened condensed  Form into balls and chill.
milk)
 In double boiler melt a
 2lb confectioners sugar large package of
 2t vanilla chocolate chips with 1/2
bar of paraffin wax.
 1/2t salt
 Using a toothpick, dip
 1 stick butter each ball into chocolate
 1 large bag of chocolate until covered.
chips  Keep the chocolate in
 1/2 bar paraffin wax warm water until all the
balls are coated so it

8. Corn Muffins
By: Nikkie Campbell
Ingredients: Directions:
 1 1/2 cups sifted flour  Sift flour then measure; add
 2 1/4 teaspoons baking baking powder, salt and sugar,
powder then sift again.
 3/4 teaspoon salt  Add cornmeal and mix well.
 2 tablespoons sugar  Combine eggs, milk, and melted
 3/4 cup cornmeal butter; add to the flour mixture,
blending just until ingredients
 2 eggs well beaten are moist.
 1 cup milk  Bake in greased muffin cups at
 1/4 cup melted butter 425° for about 25 minutes.
Makes about 12 corn
muffins.

9. Cranberry Bread
By: Emily Rose
Ingredients: Directions:
 2 cups of all-purpose flour  Combine flour, sugar, baking
 1 cup sugar powder, salt, and baking soda in a
large bowl.
 1 1/2 tsp. baking powder
 Cut in butter until mixture is
 1 tsp. salt
crumbly. Add egg, orange peel,
 1/2 tsp. baking soda
and orange juice all at once; stir
 1/4 cup butter or margarine just until mixture is evenly moist.
 1 egg, beaten  Fold in cranberries and nuts.
 1 tsp. grated orange peel  Spoon into a greased 9“ x 5” x3"
 1/4 cup orange juice loaf pan.
 1 cup coarsely chopped walnuts  Bake at 350°F for 1 hour and 10
 1 1/2 cups fresh or frozen minutes, or until a toothpick
cranberries, chopped inserted in the center comes out
clean.
 Remove from pan and cool on
wire rack.
 Slice and serve.

10. Double Delights
By: Sahar Siddiqi
Ingredients: Ingredients Continued:
Chocolate Dough Vanilla Dough
 1 cup butter, softened  1 cup butter, softened
 1-1/2 cups sugar  1-1/2 cups sugar
 2 eggs  2 eggs
 2 teaspoons Spice Islands®  2 teaspoons Spice Islands® pure
pure vanilla extract vanilla extract
 2 cups all-purpose flour  2-3/4 cups all-purpose flour
 2/3 cup baking cocoa  2 teaspoons cream of tartar
 3/4 teaspoon baking soda  1 teaspoon baking soda
 1/2 teaspoon salt  1/2 teaspoon salt
 1 cup coarsely chopped  1 cup coarsely chopped pecans
pecans
 4 ounces German sweet
 5 ounces white baking chocolate, chopped
chocolate, chopped

11. Double Delights (Cont.)
By: Sahar Siddiqi
Directions:
 For chocolate dough, in a large bowl, cream butter and sugar until light
and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking
soda and salt; gradually add to creamed mixture and mix well. Stir in
pecans and white chocolate.
 For vanilla dough, in another large bowl, cream butter and sugar until
light and fluffy. Beat in eggs and vanilla. Combine the flour, cream of
tartar, baking soda and salt; gradually add to creamed mixture and mix
well. Stir in pecans and German chocolate. Cover and refrigerate both
dough's for 2 hours.
 Divide both dough's in half. Shape each portion into a 12-in. roll; wrap in
plastic wrap. Refrigerate for 3 hours or until firm.
 Unwrap and cut each roll in half lengthwise. Place a chocolate half and
vanilla half together, pressing to form a log; wrap in plastic wrap.
Refrigerate for 1 hour or until the dough holds together when cut.
 Using a serrated knife, cut into 1/4-in. slices. Place 2 in. apart on
greased baking sheets. Bake at 350° for 8-10 minutes or until set.
Remove to wire racks to cool Yield: About 15 dozen.
Makes 180 cookies.

12. Easy OREO Truffles
By: Mrs. Weir
Ingredients: Directions:
 1 (16 ounce) package OREO  Crush 9 of the cookies to fine
crumbs in food processor; reserve
Chocolate Sandwich
for later use. (Cookies can also be
Cookies, divided finely crushed in a resealable plastic
 1 (8 ounce) package bag using a rolling pin.) Crush
remaining 36 cookies to fine
PHILADELPHIA Cream crumbs; place in medium bowl. Add
Cheese, softened cream cheese; mix until well
 2 (8 ounce) packages blended. Roll cookie mixture into 42
balls, about 1-inch in diameter.
BAKER'S Semi
 Dip balls in chocolate; place on wax
 -Sweet Baking Chocolate, paper-covered baking sheet. (Any
melted (or white chocolate) leftover chocolate can be stored at
room temperature for another use.)
 (1 Tablespoon mint extract) Sprinkle with reserved cookie
Optional for Oreo Mint Balls crumbs.
 Refrigerate until firm, about 1 hour.
Store leftover truffles, covered, in
refrigerator.

13. Eskimo Snowballs
By: Samara Filep
Ingredients: Directions:
 1 cup butter or  Cream butter with water and
margarine, softened vanilla. Add sugar, cocoa,
 4 tablespoons water and oatmeal, mix well. Roll
into 1-inch balls.
 1 teaspoon vanilla extract
 Add more water if necessary
 6 tablespoons cocoa powder to make the dough stick
 1-1/2 cup granulated sugar together.
 4 cups quick-cooking oats  Divide the balls in half.
 powdered sugar  Roll half the balls in
 flaked coconut confectioners’ sugar and
 chopped nuts coconut, then roll the other
half in the chopped nuts.
 Refrigerate until serving.
Makes about 30
Note: This is a no-bake recipe.

14. Gingerbread Cheesecake
By: Ashley Cherapan
Ingredients: Ingredients Continued:
 All-purpose flour, for dusting  1/4 teaspoon salt
 1/4 recipe of the dough for  1 1/2 teaspoons ground
Molasses-Gingerbread ginger
Cookies  1 teaspoon ground cinnamon
 4 tablespoons unsalted  1 teaspoon freshly grated
butter, melted nutmeg
 1 3/4 cups granulated sugar  1/4 teaspoon ground cloves
 2 pounds cream cheese, room  1/2 teaspoon finely grated
temperature lemon zest
 1 teaspoon pure vanilla  6 gingerbread men (see
extract above)
 4 large eggs, room
temperature
 1/4 cup unsulfured molasses

15. Gingerbread Cheesecake
(Cont.)
By: Ashley Cherapan
Directions:
 Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan in 2 layers of foil.
 On a generously floured piece of parchment, roll dough to a 13-by-10-inch rectangle,
about 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto a baking
sheet. Bake until firm and golden brown, about 14 minutes. Let cool completely on sheet
on a wire rack. Break into large pieces, then pulse in a food processor until finely ground.
 Combine butter, 1/4 cup sugar, and 2 cups cookie crumbs in a bowl. Press mixture firmly
and evenly into bottom and one-third of the way up sides of prepared pan. Bake until set,
about 10 minutes. Let cool on rack.
 Reduce oven temperature to 325 degrees. Beat cream cheese with a mixer on medium
speed until fluffy, about 3 minutes. Beat in remaining 1 1/2 cups sugar and the vanilla,
scraping down sides of bowl as needed. Reduce speed to low. Add eggs, 1 at a time,
beating well after each addition and scraping sides of bowl as needed. Beat in molasses,
salt, spices, and lemon zest. Pour filling into cooled crust.
 Place cheesecake in a large, shallow roasting pan. Transfer to oven, and carefully add
enough hot water to roasting pan to come about halfway up sides of springform pan. Bake
until cheesecake is set but still slightly wobbly in center, 60 to 65 minutes. Carefully
remove springform pan from roasting pan, and let cool on a wire rack. Refrigerate,
uncovered, for at least 8 hours (preferably overnight).
 Before serving, run a hot knife around edges of cheesecake to loosen, and remove sides
of pan. Arrange gingerbread cookies in center of cake in a circle (with heads facing inward
and arms touching, alternating light and dark).

16. Hot Spiced Cranberry Cider
By: Marci Rose
Ingredients: Directions:
• 2 quarts apple cider  In a large pot, combine
• 6 cups cranberry juice apple cider, cranberry
juice, brown
• 1/4 cup packed brown
sugar sugar, cinnamon
sticks, cloves and
• 4 cinnamon sticks lemon slices. Bring to a
• 1 1/2 teaspoons whole boil, reduce heat, and
cloves simmer for 15 to 20
• 1 lemon, thinly sliced minutes.
 With a slotted
spoon, remove
cinnamon, cloves, and
lemon slices.

17. Kandy Kakes
By: Melody Pancoast
Ingredients: Directions:
 1 cup milk  Set oven to 350*.
 2 tbsp butter  Scold 1 cup milk, plus 2 tablespoons
of butter.
 4 eggs
 Let cool. In a bowl, put 4 eggs, 2
 2 cups sugar cups of sugar, 2 cups of flour, 1
 2 cups flour teaspoon of vanilla, and 2 teaspoons
of baking powder. Beat together,
 1 tsp vanilla then add milk. Batter will be thin.
 2 tsp baking powder  Grease and flour a 15 ½ x 10 ½ x 2
 peanut butter pan. Bake 25 minutes.
 When done, hot out of the oven,
 8oz. Hershey’s Chocolate spread a thin layer of peanut butter
bar over the cake.
 Rest, until hard. Melt 8oz. Hershey’s
Chocolate bar and spread over the
cake. Cool.
 Cut before the chocolate becomes to

18. LIBBY’S® Pumpkin Roll
By: Karis Bowman
Ingredients:
Cake:
Directions:
 1/4 cup powdered sugar (to sprinkle on FOR CAKE:
towel)  PREHEAT oven to 375° F. Grease 15 x 10-inch
 3/4 cup all-purpose flour jelly-roll pan; line with wax paper. Grease and
 1/2 teaspoon baking powder flour paper. Sprinkle a thin, cotton kitchen towel
with powdered sugar.
 1/2 teaspoon baking soda
 COMBINE flour, baking powder, baking soda,
 1/2 teaspoon ground cinnamon
cinnamon, cloves and salt in small bowl. Beat
 1/2 teaspoon ground cloves eggs and granulated sugar in large mixer bowl
 1/4 teaspoon salt until thick. Beat in pumpkin. Stir in flour mixture.
 3 large eggs Spread evenly into prepared pan. Sprinkle with
nuts
 1 cup granulated sugar
 BAKE for 13 to 15 minutes or until top of cake
 2/3 cup LIBBY'S® 100% Pure Pumpkin springs back when touched. (If using a dark-
 1 cup walnuts, chopped (optional) colored pan, begin checking for doneness at 11
minutes.) Immediately loosen and turn cake onto
Filling: prepared towel. Carefully peel off paper. Roll up
cake and towel together, starting with narrow
 1 pkg. (8 oz.) cream cheese, at room
temperature end. Cool on wire rack.
 1 cup powdered sugar, sifted FOR FILLING:
 6 tablespoons butter or  BEAT cream cheese, 1 cup powdered sugar,
margarine, softened butter and vanilla extract in small mixer bowl until
 1 teaspoon vanilla extract smooth. Carefully unroll cake. Spread cream
cheese mixture over cake. Reroll cake. Wrap in
 Powdered sugar (optional for decoration) plastic wrap and refrigerate at least one hour.
Sprinkle with powdered sugar before serving, if
desired.

19. Meringue-Frosted Cake with Raspberry
Filling
By: Courtney Jackson
Ingredients: Directions:
 12 tablespoons unsalted butter, room  Preheat oven to 350 degrees, with rack in center. Butter two
8-inch round cake pans; line bottoms with parchment paper.
temperature, plus more for pans Butter paper; dust with flour; tap out excess. In a large bowl,
whisk flour, baking powder, and salt; set aside.
 2 1/2 cups all-purpose flour, plus
more for pans  Using an electric mixer, in a large bowl, beat butter with 1 cup
sugar until light and fluffy. Add eggs and yolks, one at a time,
 1 tablespoon baking powder beating well after each addition. Add vanilla; beat until
combined.
 1 teaspoon salt  Alternately add flour mixture and milk, beginning and ending
 1 3/4 cups sugar with flour mixture; beat just until combined. Divide batter
between prepared pans.
 2 large eggs, plus 3 large egg yolks  Bake cakes side by side (not touching), rotating pans halfway
(reserving whites for meringue, plus 1 through, until a toothpick inserted in center comes out clean,
25 to 30 minutes. Cool in pans 10 minutes. Run a knife
additional white) around edge of pans. Invert cakes onto a cooling rack;
 1 teaspoon pure vanilla extract remove parchment. Cool completely, upside down.
 In a small bowl, combine raspberries and preserves. On an
 1 cup milk ovenproof serving platter, place one cake layer, bottom side
up; spread with raspberry mixture, leaving a 1-inch border.
 5 ounces frozen raspberries, thawed Top with second cake layer, bottom side up.
and drained (1/2 cup)
 Preheat oven to 450 degrees, with rack in bottom third. Using
 1/4 cup raspberry preserves an electric mixer, beat reserved whites with additional egg
white until soft peaks form. Gradually add 3/4 cup sugar, 1
tablespoon at a time, beating whites until stiff. Using a
spatula, frost top and sides of cake, lifting spatula
occasionally to make peaks. Bake until tips of meringue
brown slightly, about 2 minutes, watching carefully so they

20. Mocha Truffle Cookies
By: Gianna Torres
Ingredients: Directions:
 ½ cup butter, cubed  In a small saucepan over low
heat, melt butter and ½ cup
 1-1/2 cups semisweet chocolate
chocolate chips.
chips, divided
 Remove from the heat; stir until
 2 to 3 teaspoons instant coffee smooth.
granules  Stir in coffee granules; cool for 5
 2 eggs minutes.
 ¾ cup of sugar  Stir in eggs, sugars and vanilla.
 ¾ cups of packed brown sugar  Combine the flour, cocoa, baking
powder and salt; fold into the
 2 teaspoon vanilla extract chocolate mixture with remaining
 2 cups all-purpose flour chocolate chips.
 1/3 cup baking cocoa  Drop by round teaspoonfuls 2
inches apart onto greased baking
 ½ teaspoon baking powder sheets.
 ¼ teaspoon salt  Bake at 350 degrees for 9-11
minutes or until tops appear slightly
dry and cracked.

21. Oreo Balls
By: Symantha Sullivan
Ingredients: Directions:
 Mix cream cheese with electric
 8 ounces softened cream
mixer until fluffy.
cheese or whipped cream
cheese  Add the crushed Oreos and
beat on high until well mixed.
 18 ounces package of Oreo
 Chill for at least 2 hours in the
cookies (buy the regular freezer. Then roll Oreo cookie
NOT double mix into one inch Oreo Balls.
stuffed), crushed (crush the
 Next, melt the chocolate chips
entire cookie- don't remove and shortening with a double
the filling!) boiler or in the microwave.
 2 cups semi-sweet or milk  Dip the Oreo balls completely
chocolate chips into the melted chocolate using
 1 tablespoon shortening tongs or a toothpick.
 Put on wax paper. After the
(Makes about 3 or 4 dozen Oreo
Oreo balls harden, keep them in
Balls, depending on the size) the refrigerator.

22. Original NESTLE® TOLL HOUSE® Chocolate
Cookies
By: Elizabeth Conroy
Ingredients: Directions:
 2 1/4 cups all-purpose flour  PREHEAT oven to 375° F.
 1 teaspoon baking soda  COMBINE flour, baking soda and
 1 teaspoon salt salt in small bowl. Beat
 1 cup (2 sticks) butter, softened
butter, granulated sugar, brown
sugar and vanilla extract in large
 3/4 cup granulated sugar mixer bowl until creamy. Add
 3/4 cup packed brown sugar eggs, one at a time, beating well
 1 teaspoon vanilla extract after each addition. Gradually beat
in flour mixture. Stir in morsels and
 2 large eggs nuts. Drop by rounded tablespoon
 2 cups (12-oz. pkg.) NESTLÉ® onto ungreased baking sheets.
TOLL HOUSE® Semi-Sweet  BAKE for 9 to 11 minutes or until
Chocolate Morsels
golden brown. Cool on baking
 1 cup chopped nuts sheets for 2 minutes; remove to wire
racks to cool completely.

23. Peanut Butter Blossoms
By: Annie Woods
Ingredients: Directions:
 48 HERSHEY'S KISSES Brand  Heat oven to 375°F. Remove
Milk Chocolates wrappers from chocolates.
 1/2 cup shortening  Beat shortening and peanut butter
 3/4 cup REESE'S Creamy Peanut in large bowl until well blended.
Butter Add 1/3 cup granulated sugar and
 1/3 cup granulated sugar brown sugar; beat until fluffy. Add
egg, milk and vanilla; beat well.
 1/3 cup packed light brown sugar Stir together flour, baking soda
 1 egg and salt; gradually beat into
 2 tablespoons milk peanut butter mixture.
 Shape dough into 1-inch balls.
 1 teaspoon vanilla extract
Roll in granulated sugar; place on
 1-1/2 cups all-purpose flour ungreased cookie sheet.
 1 teaspoon baking soda  Bake 8 to 10 minutes or until
 1/2 teaspoon salt lightly browned. Immediately
 Granulated sugar press a chocolate into center of
each cookie; cookie will crack
(Makes about 4 dozen.) around edges. Remove from
cookie sheet to wire rack. Cool
completely

24. Peanut-Butter Pie
By: Ashley Pancoast
Ingredients:
For Crust:
 25 Whole Oreos
 4 Tablespoons Butter, melted
Peanut Butter Filling:
 1 cup creamy peanut butter
 1 package (8 ounce) softened cream cheese
 1 ¼ cup powdered sugar
 1 package (8 ounce) Cool Whip, thawed
Topping:
 1 cup heavy whipping cream
 ½ teaspoon vanilla extract
 2 ½ tablespoons sugar
 1 ½ tablespoons unsweetened cocoa powder

25. Peanut-Butter Pie (Cont.)
By: Ashley Pancoast
Directions:
The Crust:
 Process/Crush the Oreos until they are fine crumbs, make sure that you cannot see any of the
white cream.
 Pour melted butter over the top and stir with a fork to combine.
 Press into an 8 inch pie pan and bake at 350 degrees for 5-7 minutes, or until set. Make sure
not to burn the Oreos.
 Remove from oven and allow to cool COMPLETELY.
The Filling:
 Beat peanut butter with cream cheese until smooth.
 Add powdered sugar and beat until smooth.
 Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.
 Pour filling into crust, evening out the top with knife or spatula.
 Chill or at least an hour before serving.
The Topping:
 In a large mixing bowl place the whipping cream, vanilla extract, cocoa, and sugar and stir to
combine.
 Cover and chill the bowl and wire whisk in the refrigerator for at least one hours, so that the
cocoas has time to dissolve.
 When chilled, beat the mixture until stiff peaks form.
 Place the whipped cream over top of the pie.

26. Petite Stick Buns
By: Courtney Jackson
Ingredients: Directions:
 3 to 3-1/4 cups all-purpose flour  In a large bowl, combine 2 cups flour,
 1/4 cup sugar sugar, yeast and salt. In a small
saucepan, heat the milk and butter to
 1 package (1/4 ounce) active dry yeast 120°-130°. Add to dry ingredients; beat
 1 teaspoon salt just until moistened. Add egg; beat until
smooth. Stir in enough remaining flour
 1-1/4 cups milk
to form a firm dough (dough will be
 1/4 cup butter, cubed sticky). Do not knead. Cover and let
 1 egg rise in a warm place until doubled,
about an hour.
Topping:
 In a small saucepan over low heat,
 1 cup packed brown sugar cook topping ingredients until butter is
 3/4 cup butter, cubed melted. Drop by rounded teaspoonfuls
into 24 well-greased muffin cups.
 3/4 cup chopped pecans, toasted
 Stir dough down. Fill greased muffin
 2 tablespoons honey cups half full. Cover and let rise in a
warm place until doubled, about 30
 1 teaspoon ground cinnamon
minutes.
 1/2 teaspoon maple flavoring  Place muffin cups on foil-lined baking
(Makes 2 Dozen) sheets. Bake at 375° for 12-15 minutes
or until golden brown. Cool for 2
minutes before inverting onto baking
sheets. Transfer to serving platters.

27. Pumpkin Pie
By: Zachary Ballinger
Ingredients: Directions:
 1 medium sugar pumpkin  Cut pumpkin in half, and remove
seeds. Lightly oil the cut surface.
 1 tablespoon vegetable oil
Place cut side down on a jelly roll
 1 recipe pastry for a 9 inch pan lined with foil and lightly oiled.
single crust pie Bake at 325 degrees F (165
degrees C) until the flesh is tender
 1/2 teaspoon ground ginger
when poked with a fork. Cool until
 1/2 teaspoon ground cinnamon just warm. Scrape the pumpkin flesh
 1 teaspoon salt
from the peel. Either mash, or puree
in small batches in a blender.
 4 eggs, lightly beaten
 In large bowl, blend together 2 cups
 1 cup honey, warmed slightly pumpkin puree, spices, and salt.
 1/2 cup milk
Beat in eggs, honey, milk, and
cream. Pour filling into pie shell.
 1/2 cup heavy whipping cream
 Bake at 400 degrees F ( 205
degrees C) for 50 to 55 minutes, or
until a knife inserted 1 inch from
edge of pie comes out clean. Cool
on a wire rack

28. Raisin Filled Cookies
By: Melody Peters
Ingredients: Directions:
For Dough: For Dough:
 2 Cups Brown Sugar  Cream sugar, shortening and eggs.
 1 Cup Crisco Shortening  Mix flour and baking soda together.
 3 eggs  Add to creamed mixture.
 4 Cups Flour  Add vanilla.
 1 teaspoon Baking Soda For Filling:
 1 teaspoon vanilla  Combine sugar, raisins, water, pineapple
For Filling: juice, and cornstarch.
 1 Cup sugar  Boil over low hear until thick.
 2 Cups raisins  Then add vanilla and walnuts.
 1/2 Cup water  Roll dough out until ¼ of an inch thick.
 ½ Cup Pineapple Juice  Cut into 2-3 inch circles.—you can use
something like a cup or mug
 2 Tablespoons cornstarch
 Put a teaspoon of filling on the circle.
 1 teaspoon vanilla
 Lay another circle on top—this is the lid.
 1 Cup ground walnuts
 Does not seal- edge will seal itself.
 Bake at 375 degrees for 12 minutes.

29. Soft Gingersnaps
By: Marci Rose
Ingredients: Directions:
 1 1/2 cups butter (no substitutes)  In a mixing bowl, cream butter
 softened and sugar. Add eggs, one at a
 2 cups sugar time, beating well after each
 2 eggs
addition. Beat in molasses.
Combine the flour, baking soda,
 1/2 cup molasses
cinnamon, ginger, cloves, salt
 4 1/2 cups all-purpose flour and nutmeg; gradually add to
 3 teaspoons baking soda creamed mixture. Refrigerate for
 2 teaspoons ground cinnamon 1 hour or until dough is easy to
 1 teaspoon ground ginger handle.
 1 teaspoon ground cloves  Roll into 1-in. balls; roll in sugar.
 1/2 teaspoon salt Place 2 in. apart on ungreased
baking sheets. Bake at 350
 1/2 teaspoon ground nutmeg
degrees F for 8-12 minutes or
 Additional sugar until puffy and lightly browned.
Cool for 1 minute before
removing to wire racks.

30. Sour Cream Cut-Outs
By: Elizabeth Conroy
Ingredients: Directions:
 1 cup butter, softened  Preheat oven to 375 degrees F (190
degrees C).
 1 cup white sugar
 In a large bowl, cream together the
 2 eggs butter and sugar until smooth. Beat
in the eggs one at a time, then stir in
 1 cup sour cream the sour cream and vanilla. Stir in
 1 1/2 teaspoons vanilla baking soda, baking powder and
extract salt; gradually mix in flour to form a
dough that is stiff enough to roll out.
 1 teaspoon baking soda More or less flour may be
necessary.
 1 teaspoon baking powder
 Roll out dough on a lightly floured
 1/2 teaspoon salt surface and cut into shapes using
 6 1/2 cups cake flour cookie cutters. Place cookies 2
inches apart on ungreased cookie
sheets.
 Bake for 10 minutes in the
preheated oven, or until firm and the
center appears dry. Cookies will

31. Spanish Flan
By: Denise Castro
Ingredients: Directions:
 Preheat oven to 350 degrees F (175
degrees C). In a medium saucepan over
 1 cup white sugar medium-low heat, melt sugar until
liquefied and golden in color.
 3 eggs  Carefully pour hot syrup into a 9 inch
round glass baking dish, turning the dish
 1 (14 ounce) can to evenly coat the bottom and sides. Set
sweetened condensed aside.
milk  In a large bowl, beat eggs. Beat in
condensed milk, evaporated milk and
 1 (12 fluid ounce) can vanilla until smooth.
evaporated milk  Pour egg mixture into baking dish.
Cover with aluminum foil.
 1 tablespoon vanilla  Bake in preheated oven 60 minutes. Let
extract cool completely.
 To serve, carefully invert on serving
plate with edges when completely cool.

32. Spiced Pudding Squares
By: Hannah Rymarowicz
Ingredients: Directions:
• 1/2 cup - Butter, melted, cooled HEAT oven to 375ºF.
• 1 - Egg MIX first 3 ingredients just until
• 1 Package (2-layer size) - Spice blended; press onto bottom of
cake mix 13x9-inch pan sprayed with
• 1 Package (3.4 oz.) - JELL-O cooking spray.
Vanilla Flavor Instant Pudding BAKE 15 to 17 min. or until
• 1 Cup - Cold milk toothpick inserted in center
• 1-1/2 - Tablespoon - Pumpkin comes out clean. Cool
pie spice completely.
 1-1/2 - Cups thawed COOL BEAT pudding mix, milk and
WHIP Whipped Topping spice in medium bowl with
 2 Tablespoon - Toffee bits whisk 2 min. Gradually stir in
COOL WHIP until well blended;
spread over crust. Refrigerate 2
hours. Sprinkle with toffee bits

33. Spicy Sweet Potato Chips
By: Mrs. Weir
Ingredients: Directions:
 2 tablespoons olive oil  Preheat oven to 450 degrees F (230
degrees C). Line a baking sheet
 2 tablespoons maple with aluminum foil.
syrup  Stir together olive oil, maple
syrup, and cayenne pepper in a
 1/4 teaspoon cayenne small bowl. Brush the sweet potato
slices with the maple mixture and
pepper place onto the prepared baking
sheet. Sprinkle with salt and pepper
 3 large sweet potato, to taste.
peeled and cut into  Bake in preheated oven for 8
minutes, then turn the potato slices
 1/4-inch slices over, brush with any remaining
 salt and pepper to taste maple mixture, and continue baking
until tender in the middle, and crispy
on the edges, about 7 minutes
more.
(Makes 6 servings)
Serve with blue cheese or blue

34. Strawberry Cupcakes
By: Thomasine Kelley
Ingredients: Directions:
 2/3 cup whole fresh or frozen  Preheat oven to 350 degrees. Line a 12-cup muffin tin
strawberries, thawed with cupcake liners; set aside.
 1 1/2 cups all-purpose flour, sifted  Place strawberries in a small food processor; process
until pureed. You should have about 1/3 cup of puree,
 1 teaspoon baking powder add a few more strawberries if necessary or save any
extra puree for frosting; set aside.
 1/4 teaspoon coarse salt
 . In a medium bowl, whisk together flour, baking powder,
 1/4 cup whole milk, room and salt; set aside. In a small bowl, mix together milk,
temperature vanilla, and strawberry puree; set aside.
 1 teaspoon pure vanilla extract  In the bowl of an electric mixer fitted with the paddle
 1/2 cup (1 stick) unsalted butter, attachment, cream butter on medium-high speed, until
light and fluffy. Gradually add sugar and continue to beat
room temperature until well combined and fluffy. Reduce the mixer speed to
 1 cup sugar medium and slowly add egg and egg whites until just
blended.
 1 large egg, room temperature
 With the mixer on low, slowly add half the flour mixture;
 2 large egg whites, room mix until just blended. Add the milk mixture; mix until just
temperature blended. Slowly add remaining flour mixture, scraping
down sides of the bowl with a spatula, as necessary, until
just blended.
 Divide batter evenly among prepared muffin cups.
Transfer muffin tin to oven and bake until tops are just
dry to the touch, 22 to 25 minutes. Transfer muffin tin to a
wire rack and let cupcakes cool completely in tin before

35. Strawberry Lover’s Pie
By: Joseph Lee Burgher Jr.
Ingredients: Directions:
 3 ounces semisweet  In a large saucepan, melt 2 oz.
chocolate, divided chocolate and butter over low
heat, stirring constantly; spread
 1 tablespoon butter or brush over the bottom and up
 1 pastry shell (9 inches), baked the sides of pastry shell. Chill.
 2 packages (3 ounces each)  Meanwhile, in a large bowl, beat
cream cheese, softened the cream cheese, sour
cream, sugar and vanilla until
 1/2 cup sour cream smooth. Spread over chocolate
 3 tablespoons sugar layer; cover and chill for 2
 1/2 teaspoon Spice Islands® pure hours.
vanilla extract  Arrange strawberries over the
filling; brush with jam. Melt the
 3 to 4 cups fresh remaining chocolate and drizzle
strawberries, hulled over the top. Yield: 6-8
 1/3 cup strawberry jam, melted servings.

36. Sugar Cookies
By: Nina Campbell
Ingredients: Directions:
 2 3/4 cups all-purpose flour  Preheat oven to 375 degrees F.
 1 teaspoon baking soda  In a small bowl, stir together flour,
baking soda, and baking powder.
 1/2 teaspoon baking powder Set aside.
 1 cup softened butter  In a large bowl, cream together
butter and sugar until smooth. Beat
 1 1/2 cups white sugar in the egg and vanilla. Gradually
blend in dry ingredients. Add
 1 egg
enough of the buttermilk to moisten
 1 teaspoon vanilla extract the dough and make it soft, not wet.
 3 to 4 tablespoons buttermilk  Roll rounded teaspoons of dough
into balls and place on a ungreased
 Sprinkles or colored sugar, cookie sheet. With a brush or
for decorating fingers, moisten the top of each
cookie with the remaining buttermilk
and slightly flatten the top of each
cookie. Sprinkle with raw sugar or
colored sprinkles.
 Bake for 8 to 10 minutes or until
slightly golden. Let stand for 2
minutes before removing to cool on

37. Sweet Potato Casserole
By: Melody Peters
Ingredients: Directions:
For Filling: For Filling:
 3 cups cooked sweet  Mix sweet potatoes, sugar,
potatoes, hot and mashed eggs, vanilla, margarine, and
 1 cup sugar milk until fairly smooth.
 2 eggs, well beaten  Place in ungreased casserole
dish.
 1 teaspoon vanilla
 ½ cup margarine
For Topping:
 ½ cup milk
 Cut brown sugar, flour, and
For Topping: butter until crumbly looking.
 1 cup brown sugar  Add 1 cup of chopped pecans or
 1/3 cup flour walnuts.
 1/3 cup butter  Spread over potato mixture.
 Bake at 350 degrees for 30
minutes.

38. Thanksgiving Bacon Strings
Beans
By: Gianna Torres
Ingredients: Directions:
 Boil string beans in a pot of
water.
 2lbs of fresh green
 In a frying pan cut up onions in
beans slices and let them fry. Cut up
 1lb of bacon bacon in chunks and put them in
the frying pan also to fry. Place
 3 onions the margarine in the frying pan
with the onions and bacon.
 4 tablespoons of
 When the string beans are soft
margarine from boiling drain them. Once
the bacon and onions are soft
put the string beans in the frying
pan with the bacon and onions.
 Stir well and add salt and
pepper.
 Continue on low heat until all is
Serves 6 people mixed together well and serve.

39. Thanksgiving Cherry & Pineapple
Drink
By: Brianna Card
Ingredients: Directions:
 Turkey  Put cherries and
 Cherries pineapple chunks
around the turkey.
 Pineapple (Chunks)
 Cook the turkey in 7 Up.
 “7 Up” soda
 After cooking, drain all
the juices from the
turkey then pour into
glasses.
 Put some cherries and
pineapple chunks on
the glass.
 Enjoy!

40. Thanksgiving Rolls
By: Symantha Sullivan
Ingredients: Directions:
 2 cups plus 2 tablespoons  In a small saucepan, combine the milk, 3 tablespoons butter,
and sugar. Place over medium-high heat and cook, stirring, until
milk the butter has melted. Remove from the heat and cool to about
110 degrees F. Scatter the yeast over the surface of the liquid
 7 tablespoons unsalted and set aside until foamy, about 10 minutes.
butter, plus more for the  Meanwhile, in large bowl, whisk together the flour and salt and
baking dish set aside.
 Pour the milk and yeast mixture into the bowl of flour and mix
 3 tablespoons granulated until a soft, ragged mixture is formed. Transfer the flour mixture
sugar to a well-floured work surface and knead by hand until a soft,
elastic dough is formed, about 10 minutes. Transfer the dough
 1 (1/4-ounce) package to a lightly oiled bowl, cover with a kitchen towel and place in a
warm spot, until puffed and doubled in size, about 2 hours.
active dry yeast  Place a rack in the center of the oven and preheat to 400
 5 cups unbleached all- degrees F. Transfer the dough to the work surface and, using
your hands, gently flatten into a disc. Divide the dough into 12
purpose flour equal pieces. Using your hands, round each dough piece into a
ball.
 1 tablespoon fine salt
 Butter a buttered 9 by 13 by 2-inch baking dish. Place the balls
 Vegetable oil, as needed of dough, seam side-down, in 3 rows of 4 each. Cover with a
kitchen towel and place in a warm spot until they've risen almost
to the top of the baking dish, about 2 to 2 1/2 hours.
 Melt the remaining 4 tablespoons butter and liberally brush the
rolls with it. Bake until golden brown, about 25 minutes

41. The Bar
By: Sahar Siddiqi
Ingredients: Directions:
 1-1/2 cup Butter, Melted  Preheat your oven to 350 degrees F.
And Then Cooled  Take 2 tablespoons of the melted butter and brush
your pan (one 9x13 pan or two 8x8 pans), making
 8 ounces, weight Pitted sure to grease the sides as well.
Dates, Chopped Coarsely  Set the coarsely chopped dates, walnuts and
 1-1/2 cup Walnuts, pecans (if using) aside in a bowl.
Chopped  Sift the flour, salt, and baking powder into a bowl.
Set aside.
 1 cup Pecans, Chopped  Mix the remaining 1 1/4 cup melted butter and
(optional) sugars until well incorporated.
 2 cups All-purpose Flour  Add the eggs one at a time, mixing well after each
addition. Add in the vanilla.
 1/2 teaspoon Salt  Reserve ¼ cup of the flour mixture. Dredge the
 1/4 teaspoon Baking date and nut mixture with the reserved flour.
Powder  Mix in the rest of the flour mixture with the wet
ingredients.
 3/4 cups Packed Brown
Sugar  Fold in dredged dates and nuts with the batter.
 Pour the batter onto the buttered pan(s).
 3/4 cups White Sugar  Bake for 30 or more minutes, until light golden
 4 whole Eggs At Room brown. It can take up to 40 or so minutes to
Temperature cook, so keep checking. The bars are done when
a toothpick inserted in the center comes out with
 1 teaspoon Vanilla moist crumbs.
 Let cool, and cut into squares or bars.

42. Tuna Curry
By: Andrew McGuire
Ingredients: Directions:
 Curry  Put curry in and let it
 Tuna brown to give it a
caramel flavor.
 Cream of Mushroom
Soup  Add tuna and cream of
mushroom soup.
 Mushrooms
 After cooking for a little
while, add mushrooms.
(Because this is a family
 When done cooking, put
recipe, there are no
over rice.
technical set
measurements.)  Enjoy!

43. Turkey, Stuffing, and Cranberry Sauce
Sandwich
By: Ashley Pancoast
Ingredients: Directions:
 Cut the hoagie roll in half ( you
 Left over turkey can core out the middle as well
 Left over stuffing if you want)
 Take two pieces of turkey ( I
 Left over cranberry prefer the dark meat, but white
sauce (canned log/ is also fine)
 Put as much stuffing on as you
fresh berries) want ( I usually use around ½ -
1 cup)
 Left over gravy
 Put as much Cranberry Sauce
 A good hoagie roll on as you want ( I love this so I
(long “football” usually put 4 pieces of the log
on)
shape usually works  Put some Gravy on ( not too
best) much though, you don’t want it
to overpower everything else)
 Cut the roll in half, you’ll thank
yourself for doing this, and

44. White Chocolate Chip Cookies
By: Ashley Cherapan
Ingredients: Directions:
 1 cup butter, softened  Preheat oven to 350 degrees F
(175 degrees C).
 2 cups white sugar
 In a large bowl, cream together
 2 eggs the butter and sugar until
 2 teaspoons vanilla extract smooth.
 2 cups all-purpose flour  Beat in the eggs one at a
time, then stir in the vanilla.
 3/4 cup unsweetened cocoa
powder  Combine the
flour, cocoa, baking soda and
 1 teaspoon baking soda salt; stir into the creamed
 1/2 teaspoon salt mixture.
 1 2/3 cups white chocolate  Fold in the white chocolate
chips chips.
 Drop by rounded teaspoonfuls
onto ungreased cookie sheets.
(Makes about 4 ½ dozen.)  Bake for 8 to 10 minutes in the
preheated oven, until cookies
are set.

45. White Cranberry Cookies
By: Samara Filep
Ingredients: Directions:
 ¾ Cup Sugar  Set oven on 375
 18 ¼ Cup Brown Sugar
degrees.
 ½ Cup Butter or 1 Stick
 1 Egg  Mix butter, sugar, and
 ½ Teaspoon Vanilla eggs. Then add the rest
 ½ Teaspoon Cinnamon of the ingredients.
 ½ Teaspoon Baking Soda
 Bake for 10-12 minutes
 ¼ Teaspoon Salt
 1 Cup Flour
(use non-stick or
 1 ½ Cup Quick Cooking Oatmeal (Not greased pan.)
instant cooking oatmeal)
 ¾ Cup Cranberries
 6 OZ. (3/4 Cups) White Chocolate
Chips