Wonderful Holiday Recipe Ideas

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The Holiday Season is upon us and soon we will be frantically searching for yummy recipes to serve our family and friends. Many of the leading food manufacturers have spent 1000's of hours testing and perfecting recipes for you to enjoy.

The recipes below are a few of my favorites and may become yours too!


Basic Bread Stuffing

  • 1 cup butter or margarine
  • 1/2 cup onion, chopped
  • 1 1/2 cups celery, chopped
  • 12 cups bread cubes, white and whole-wheat bread
  • 2 tbsp. McCormick? Parsley Flakes
  • 1 tbsp. McCormick? Bon Appetit Seasoning
  • 1 1/2 tsp. McCormick? Poultry Seasoning
  • 1/2 tsp. McCormick? Ground Black Pepper
  • 1/2 cup chicken broth
    • 1. Melt butter in large skillet or Dutch oven, add onion and celery, and saut? until onion is transparent.

      2. Place bread cubes, parsley, Bon App?tit, poultry seasoning, and pepper in large bowl and toss to combine. Add to onion mixture and chicken broth and toss to coat bread cubes lightly.

      3. Stuff loosely into neck and breast cavities of bird and truss bird. As an alternative, place stuffing in casserole, cover, and bake with turkey or chicken during last 45 minutes of cooking.


      Herb Stuffing: Add 1 of following to bread cubes: 2 teaspoons Rubbed Sage, 2 teaspoons Ground Thyme, or 2 teaspoons Ground Marjoram.

      Chestnut Stuffing: Wash 1/2 pound chestnuts and cut slits on both sides of shells. Bake in 500 degree F oven 15 minutes. Cool. Remove shells and skin from nuts and place nuts in salted water. Cover and boil 20 minutes. Drain and finely chop. If preferred, use canned chestnuts, drained and chopped. Toss with bread cubes.

      Oyster Stuffing: Cook 1/2 to 1 pint small or medium- size oysters in oyster liquor until the edges of oysters curl. Drain and chop or leave whole as preferred. Toss with bread cubes.

      Makes 8 cups

      This recipe courtesy of McCormick, Inc.


      Glazed Sweet Potatoes

      Prep: 5 mins - Ready In: 17 mins

      • 1/2 cup maple-flavored syrup
      • 1 Tbsp. butter or margarine
      • 1 can (40 oz.) sweet potatoes, drained
        • BRING syrup and butter just to boil in large skillet on medium heat. Reduce heat to low; simmer about 2 minutes.

          ADD sweet potatoes. Cook on low heat 10 minutes, gently turning sweet potatoes frequently to glaze. Garnish with pecan halves, if desired.

          Makes 6 servings

          This recipe courtesy of Kraft Foods.


          Granny Shaffer`s Black Walnut Fudge Pie

          • 3 eggs
          • 1 cup sugar
          • 1 cup dark corn syrup
          • 1/2 cup cocoa
          • 2 Tbsp. melted butter
          • 1 tsp. vanilla
          • 2 cups Hammons Black Walnuts
          • 10-inch unbaked pie shell
            • Beat eggs slightly; add sugar, syrup, cocoa, melted butter and vanilla. Whisk until thoroughly mixed. Measure black walnuts into unbaked pie shell; cover with chocolate mixture.

              Bake one hour at 350 degrees. Cool to room temperature.

              Serve with whipped cream or ice cream.

              Makes one 10-inch pie - 8 servings

              This recipe courtesy of Hammons Black Walnuts.


              Spiced Holiday Coffee

              Prep: 5 mins - Ready In: 5 mins

              • 1/3 cup MAXWELL HOUSE Coffee, any variety
              • 1/2 tsp. ground cinnamon
              • 1/8 tsp. ground cloves
              • 1/4 cup orange marmalade
              • 3 cups cold water
                • PLACE coffee, cinnamon and cloves in filter in brew basket of coffee maker. Place marmalade in empty pot of coffee maker.

                  PREPARE coffee with cold water. When brewing is complete, stir until well mixed. Pour into large cups or mugs.

                  Serve with sugar, if desired.

                  Makes 6 servings

                  This recipe courtesy of Kraft Foods.


                  About The Author

                  Dawn Connors owns and operates Back of the Box Recipes web site where you will find hundreds of brand name recipes from leading manufacturers and producers. For more recipe ideas visit her web site at: Back of the Box.


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