Patty Craig: A Slice of Time
I am counting down to Christmas! The holidays are near, and many of us are thinking about food. I enjoy cooking and eating a variety of foods during the holidays. The recipes below are easily prepared.
2 cans refried beans
3 c. sour cream
1 large jar picante sauce
2 c. shredded cheddar or mozzarella cheese
Preheat oven to 350 degrees. In a greased 9x13 baking dish, layer ingredients: refried beans on the bottom, then add sour cream, picante sauce, and cheese on top. Bake until cheese is completely melted and ingredients are bubbling. Serve with tortilla chips.
Ham & Cheese Sliders
12 dinner rolls
12 slices ham
8 oz. Swiss or cheddar cheese
6 T. butter, melted, divided
1 ½ tsp. grainy mustard
1 tsp. Worcestershire sauce
1 tsp. poppy seeds
1 tsp. dried minced onion
Preheat oven to 350 degrees.
In a bowl, combine 4 T. butter, mustard, Worcestershire sauce, poppy seeds, and dried onion.
Cut the rolls in half separating the top and bottom. Brush the inside of the rolls with remaining 2 T. butter.
Place the bottom in a baking pan. Layer with the ham and then with the cheese.
Top with the other half of the roll and gently spoon the butter mixture over the top.
Cover dish with aluminum foil. (May be refrigerated for cooking next day.)
Bake in the preheated oven for 15 minutes. Remove aluminum foil and bake until tops of rolls are lightly browned, 5 to 10 minutes.
Britney’s Sausage Balls
2 rolls of sausage (1 mild and 1 extra sage)
1 c. shredded cheese
1 ¼ c. Bisquick
Preheat oven to 350 degrees. Mix 2 sausages together, then mix in the cheese. Add Bisquick to the mixture. Line a cookie sheet with aluminum foil, and spray with canola or vegetable oil cooking spray. Roll the mixture into small balls and bake them for 20 to 25 minutes.
Easy Chocolate Chip Cookies
½ c. butter, softened
1 2/3 c. firmly packed light brown sugar
2 large eggs
1 tsp. vanilla flavoring
2 c. self-rising flour
1 (12 oz.) package semisweet chocolate morsels
Preheat oven to 350 degrees. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs and vanilla; beat well. Add flour; beat at low speed until well blended. Stir in chocolate morsels. (If desired, store dough in an airtight container in refrigerator up to 1 week.)
Drop cookie dough by heaping tablespoons 2 inches apart onto parchment paper-lined or lightly greased baking sheets.
Bake at 350 degrees for 11 to 12 minutes or until lightly browned. (Bake chilled dough 12 to 13 minutes.) Cool on baking sheets on a wire rack 5 minutes; transfer to wire racks, and cool completely (about 30 minutes). Store cookies in airtight container.
Easy Peanut Butter Pie
1 c. creamy peanut butter
1 8-oz. package cream cheese, softened
1 ¼ c. powdered sugar
1 8-oz. tub whipped topping, such as Cool Whip, thawed
1 Oreo pie crust, chilled
Chill the Oreo crust for about 30 minutes or freeze for 15 minutes, so the crust stays in place when the filling is added.
Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add the thawed whipped topping and beat until smooth, scraping the sides as needed.
Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.
Note: A graham cracker crust may be substituted for the Oreo pie crust.
Debbie’s Easy “Boiled” Custard
1 pkg. instant vanilla pudding mix
¾ c. sugar
½ c. whipping cream
1 tsp. vanilla extract
6 c. whole or 2% milk
Optional: ground nutmeg and rum flavor
Mix together pudding mix, sugar, whipping cream, vanilla and a small portion of the milk. Then add and mix in remainder of milk. Chill in refrigerator before serving. Makes ½ gallon.
Variation: For an eggnog taste, add ½ tsp. ground nutmeg and ½ tsp. rum flavor, or season to taste.
Cooking is one of the many tasks that I enjoy during the holiday season. After all, the calories don’t count then…. Isn’t that right? Wishing you happy cooking!