Bring on the holiday recipes!

By Sara Bruestle | Nov 30, 2011

Thanksgiving is over. The turkey has been roasted, the potatoes mashed, the stuffing stuffed, the cranberries sauced and the pumpkin pie, well, baked.

With a fridge full of leftovers, we’re all getting inventive with our recipes as we try to finish the last 10 pounds of turkey:  Turkey sandwiches. Turkey soup. Turkey potpie. Turkey enchiladas. Turkey nachos. Turkey muffins.

Actually, forget the turkey muffins.

Once the leftovers are gone, though, it’s going to be time to start collecting other recipes. Thanksgiving may be over, but the holiday season has only just started.

From Thanksgiving to New Year’s Day, this is the season for holiday dinners, parties and potlucks with friends, family and co-workers – and you can bet you’ll be invited to at least one of them. Maybe you’re the host!

And, for many, it is customary to bring an appetizer, side dish or dessert.  

Don’t know what to bring?  This is where The Beacon comes in.

Last year, in the Holiday Cheer section of the newspaper, we printed several favorite or traditional holiday recipes sent in by the cooks of the community – along with stories of how they became a tradition.

There were recipes for Lois Brown’s Roast Loin of Pork with Cream Sauce and Steve Elke’s Onion Dill Bread. There were recipes for Isobel McCormick’s Oreo Mint Fudge Dessert and Maureen Bozlinski’s Crab & Artichoke Dip. I even shared my recipes for Stuffed Jalapeños and Sweet Potato Rolls.

(Go to www.mukilteobeacon.com and search “Holiday Recipes” to find these recipes and more.)

What I would like to see is for Mukilteo to follow a tradition of its own, by sharing holiday recipes through its hometown newspaper.

Help us continue what we started last year – and help each other through the stress of cooking and baking this holiday season.

Here are some more favorites of mine to start us off:


SPICY SAUSAGE DIP


I first tried this Spicy Sausage Dip at a work party two years ago. The combo of crunchy corn chips and spicy, creamy, meaty dip was so good that I had to ask for the recipe. It’s been an appetizer of mine ever since.


1 lb. ground pork sausage meat
16 oz. cream cheese
1 can Rotel tomatoes (diced tomatoes and chilies)
Hot sauce

1-2 diced jalapeños or peppers of your choice


All on medium heat, in a frying pan: Brown meat, drain grease, melt in cream cheese, mix in tomatoes and peppers, add hot sauce to taste.


Serve warm. Dip Fritos corn chips.



OREO TRUFFLES


These Oreo Truffles were a prize for voting in a headline contest at The Seattle Times. They’re now a special dessert for parties – the only “truffle” I know how to make.


1 package Oreos, original or mint
8 oz. cream cheese (room temp)
½ teaspoon vanilla
1 lb. milk chocolate
1 lb. white chocolate

Grind cookies to powder. Blend cookie powder, cream cheese and vanilla thoroughly. Roll into small balls and place on wax paper-lined cookie sheets. Cool in fridge for 45 minutes. Melt milk chocolate. Dip balls and coat thoroughly. Lift with fork. Place on wax paper. Melt white chocolate and drizzle over with fork. Let cool in fridge. Keep refrigerated.


Do you have a favorite or traditional holiday recipe you’d like to share with The Beacon? Send your recipe plus a short story explaining why it’s a holiday favorite to editor@mukilteobeacon.com.

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