Here are some delicious, easy recipes for this holiday season!
Homemade Cheesy Potatoes
3 pounds Russet Potatoes, peeled
4 tablespoons Butter, divided
1/2 cup Yellow Onion, diced small
1 clove Garlic, minced
2-1/2 tablespoons All-Purpose Flour
1/2 cup Low-Sodium Chicken Broth
1/2 cup Whole Milk
1 cup Sour Cream
3 Green Onions, sliced
3/4 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
1 cup grated Sharp Colby Cheese
Directions:
- Peel a pound of potatoes
- Slice the potatoes into planks, then strips and dice into cubes. Add the potatoes into a pot of cold water, bring to a boil and cook for 8 minutes. Remove and drain the potatoes and set into a sink. Let the potatoes cool.
- In a 10-inch skillet add three tablespoons of butter. Over medium-low melt the butter and then add in the diced onions. Cook until just softened and add in the minced garlic. Cook for one minute.
- Add small amount of four in the flour and stir, cooking for 2-3 minutes. While stirring, pour in the 1/2 cup of broth and 1/2 cup of whole milk. Continue to stir until thick, about 5-8 minutes.
- Remove the pan from the heat and stir in the cup of cold sour cream.
- In a large bowl add in the cooled potatoes, onion and sour cream mixture, green onions, salt, pepper and grated Colby cheese. Stir to combine and pour in the prepared pan.
- Bake at 350 degree oven for 1 hour or until bubbly and lightly golden. Let cool for 20-25 minutes before serving.
Green Bean casserole:
- 1 can of Cream of Mushroom Soup
- 1/2 cup milk
- 1 teaspoon soy sauce
- 1 dash black pepper
- 4 cups cooked cut green beans
- 1 1/3 cups french fried Onions
Directions:
- Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a bowl.
- Pour into a casserole dish.
- Bake at 350°F. for 25 minutes or until the casserole is hot and bubbling. Stir casserole and sprinkle with the remaining french fried onions.
- Bake for another 5 minutes or until the onions are golden brown.
Chocolate Chip Cookies:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup packed light-brown sugar
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups semisweet and/or milk chocolate chips
Directions:
- Preheat oven to 350 degrees.
- In a small bowl whisk together the flour and baking soda and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars, beat on medium speed until light and fluffy. Reduce speed to low and add the salt, vanilla, and eggs. Beat until well mixed.
- Add in the flour mixture and mix until just combined. Stir in the chocolate chips.
- Drop tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
- Bake for 8 to 10 minutes.
- Remove from oven, and let cool on baking sheet 1 to 2 minutes.
- Let cool completely.
Eggnog:
- 4 cups milk
- 5 whole cloves
- 1/2 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 12 egg yolks
Directions:
- Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
- In a large bowl, combine egg yolks and sugar. Whisk together until fluffy.
- Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring for 3 minutes, or until the mixture is thick.
- Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
- Stir in, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.
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