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SMGpm Recipe Book

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S: 2012 SMGpm Holiday Favorites

FC: SMGpm Holiday Favorites

3: Holiday Drinks

4: Peppermint Chocolate Cream 1.5 oz Vanilla Vodka .25 oz Bailey's Irish Creme .25 oz White Creme de Menthe .25 oz Godiva Liqueur .75 ox Half and Half .15 oz Green Creme de Menthe *Rim martini glass with crushed candy canes. Combine ingredients in shaker with ice, shake, pour. Top with whipped cream, lightly pour a drop of green de menth on top of whipped creme | Hazelnut Holiday 1.5 oz Vodka .5 oz Frangelico .5 oz Godiva Liqueur .5 oz Half & Half *Rim martini glass with powdered cocoa. Combine ingredients in shaker with ice, shake, pour. Top with powdered cocoa. | submitted by Mike Consiglio

5: Hot Cocoa with Freeze Whipped Cream Add Cocoa to hot cup of milk *Freeze whipped cream on a cookie sheet, use cookie cutter to cut out hearts and serve with hot cocoa! | RumChata Chill RumChata and pour in shot glass *Drink the shot and enjoy! submitted by Jennifer Walton

7: Breakfast

8: Egg Casserole INgredients 1lb of sausage - brown and drain 6-7 beaten eggs 2 cups of milk 1 tsp salt 1 tsp dry mustard 4 slices of break - cubed 1 cup sharp cheddar cheese - grated *Mix together eggs, milk, salt and mustard. Lay as follows in a 9x13 pan: Bread cubes, sausage, cheese, egg mixture. Refrigerate overnight. Bake on 350 for 45 minutes, can add more cheese on top when about done baking. Enjoy! Submitted by Meghan DeVille

9: Martin's Early Bird Casserole 1lb Frozen has browns - cook accordingly to directions 1 doz eggs scrambled (cook moist and soft. Season w/salt, pepper, milk and onions 1lb Italian or pork sausage (taken out of casing, crumbled, fried and drained 1 can low sodium cream of mushroom soup 1 pkg of fresh mushrooms, sliced and sauteed in butter - drained 1 small onion, minced and sauteed in butter - drained 3/4 lbs cheddar cheese, shredded 1 ob bacon, fried crispy and crumbled *Assemble in order of listed above in 9x13x3 dish. Covered with foil, refrigerate for 1 hour - 2 days Bake at 350 degrees for 45-60 minutes Serves 8-10 ppl submitted by Nicole Martin

11: Appetizers

13: Stuff Mushrooms 3 Italian Hot suasages, casings removed 1 1/2 tsp dried oregano 1 cup grated Parmesan cheese (about 3 ounces) 1/2 tsp Worcestershire sauce 1/2 tsp garlic, chopped 1 8ounce package cream cheese, room temperature 1 large egg yolk Olive Oil 24 large mushrooms, stemmed 1/3 cup dry white wine *Saute sausage and oregano in large skillet over medium high heat until sausage is cooked through and brown, breaking into small pieces, about 7 minutes. Using slotted spoon add sausage mixture to large bowl and cool. Mix in 1/2 cup Parmesan cheese, Worcestershire sauce and garlic, then cream cheese into bowl. Season filling with salt/pepper; mix in egg yolk. Brush large baking dish with olive oil to coat. Brush inside of each mushroom cap with white wine; fill with 1 tbl filling and sprinkle with some of remaining 1/2 cup Parmesan cheese. Arrange mushrooms, filling side up, in prepared dish. Bake uncovered in oven at 350 degrees until mushrooms are tender and filling is brown on top, about 25 minutes. submitted by Eric Leibundguth

14: Spicy Veggie Samosas 3 tbsp Vegtable Oil 1 Onion, finely diced (I use a grater 1 Carrot, finely diced (I use a grater) 2 Medium potatoes, peeled and finely diced (I use a grater) 2 tsp each finely chopped gingeroot and curry powder (grater) 1tsp Salt 1/2 tsp Ground cumin 1/4 tsp each of cayenne and black pepper 1 cup water 1/2 cup of frozen peas, thawed 2 tbsp chopped fresh coriander leaves 35 egg roll or wonton wrappers

15: Heat 2 tbsp of the oil in a large non-stick skillet over medium heat. Add onion, carrot, potatoes and ginger; stir-fry until softened, about 5 minutes. Combine curry powder, salt, cumin, cayenne and pepper; add to skillet, stirring well and cook for 30 seconds. Add water; cover and simmer, stirring occasionally for 10 to 12 minutes, or until vegetables are almost tender. If water is not absorbed, uncover, cook until just about evaporated. Add peas; cook a few minutes. Remove from heat, stir in coriander. If using larger egg roll wrappers, cut in half diagonally to make 2. Place 2 or 3 tsp filling the center of each wrapper (depending on size). Moisten edges of wrapper with water; fold in half to form triangle and press edges together to seal. Arrange on baking sheet and brush lightly with remaining 1 tbsp oil. Bake in 375 F oven for 12 to 15 minutes or until golden and crisp. Make ahead tip: Cool and refrigerate in covered container up to 2 days ahead. Reheat on baking sheet in 350 F oven until warm. submitted by Nicole Martin

16: Black Bean and Corn Chili 1 bag (4 cups) of MorningStar Farm "hamburger" soy crumbles 1 cup of coursely chopped onion 1/2 tsp garlic powder 2 tbls olive oil 1 can (15 ounces; 1 1/2 cups of Busch's black beans - strained) 1/4 cup tomato sauce 2 cups of canned tomatoes w/liquid 2 tbls tomato paste 2 cups frozen corn 2 tbls chili powder 1/2 tsp crushed red pepper 1 bay leaf 1 tsp basil 1 tsp oregano 2 tsp sugar *Saute the onion, garlic powder and crumbles in oil over medium heat until crumbles are thawed. Add beans, tomato sauce, canned tomatoes (and their liquid), tomato paste, corn, chili powder, crushed red pepper, bay leaf, basil, oregano and sugar. Reduce heat, cover pot and simmer for 10-20 minutes. submitted by LisaAnn Rocha

19: Main Dishes

20: Sauerkraut & Spareribs 1 rack port spareribs cut into 2-rib portions 4 red potatoes, quartered salt/pepper to taste 1 lb sauerkraut *Preheat oven at 450. Coat a 9x13 pan with cooking spray. Season the ribs with salt/pepper and arrange in greased baking dish. Roast for 20-25 minutes in preheated oven. Remove from the oven and reduce temperature to 350. Set the ribs on a plate and drain excess grease from the baking dish. Spread the sauerkraut evenly in the bottom of the dish. Place the rib on top with meat side up. Tuck the potato wedges in amongst the ribs. Cover tightly with heavy aluminum foil. Bake for 30 minutes in preheated oven. Carefully remove the foil to avoid hot steam and serve. submitted by Ashley Shaffer

21: Broccoli Casserole 2-4 bunches of broccoli 1 cup of cream of mushroom soup 1/2 cup of mayo 1/2 cup of sour cream 2 eggs (well beaten) 2 tbs minced onion 1 cup sharp cheddar cheese (8oz shredded) crushed ritz or cheeze its (for topping) *Cook broccoli. Add other ingredients one at a time, mixing well. (After cooking broccoli, I usually mix all ingredients together and then combine with broccoli). Place in baking/casserole dish. Sprinkle with crackers. Bake in microwave for 20 minutes or in oven at 350 degrees for about 45 minutes. *submitted by Beth Comstock

22: Foil-pack Chicken Fajita Dinner 1 1/2 cups instant white rice, uncooked 1 1/2 cups hot water 1 tbs taco seasoning mix 4 small boneless skinless chicken breast halves (1 lb) 1 green pepper cut into strips 1 red pepper cut into stips 1/2 cup chunky salsa 1/2 cup Mexican style shredded cheese (I usually double this) *Heat oven to 400 degrees. Fold up all sides of 4 18x12 inch sheets of heavy duty foil to form 1 inch rim; spray foil with cooking spray (or use non-stick foil). Combine rick, water and taco seasoning' spoon into centers of foil. Top with remaining ingredients (in order). Bring up foil sides. Double-fold top and ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1 inch backing pan, or on cookie sheet. Bake 30-35 minutes or until chicken is cooked through (165 degrees). Let stand 5 minutes. Cut slits in foil to release steam before opening packets. (Can make ahead and refrigerate p to 1 day. When ready, bake as directed.) submitted by Beth Comstock

23: Baked Crisp Parm-Romano Chicken 1/2 cup extra virgin olive oil (plus more for baking sheet) 1/4 cup + 1TBS red-wine vinegar 1/2 tsp. coarse salt 1/4 tsp. crushed red pepper flakes 1/2 tsp. dried oregano 1 garlic clove, minced 1 whole chicken 1 cup fresh breadcrumbs 1/2 cup freshly grated Parmesan cheese 1/4 cup freshly grated pecorino Romano cheese 2 TBS finely chopped flat-leaf parsley 1/3 tsp freshly ground pepper *Preheat oven to 400 degrees. Whisk together oil, vinegar, salt, red pepper flakes, oregano and garlic in a 9x13 inch baking dish. Add chicken to marinade in dish, turning each piece to coat. Cover with plastic wrap, and refrigerate at least 1 hour or up to 8 hours. Stir together breadcrumbs, cheeses, parsley and pepper in a medium bowl. Line a rimmed baking sheet with parchment paper or foil. Oil lining. Dredge each chicken piece in breadcrumb mixture to coat; shake off excess. Put on baking sheet. Bake chicken until breadcrumbs are golden and chicken is cooked through ~45-50 minutes. submitted by Beth Comstock

24: Pork a'la Orange A. Orange Ginger Pork Roast 1/2 cup orange juice 1/3 cup soy sauce 2 TBS orange marmalade 1/2 tsp ground ginger 1/2 tsp onion powder 1/4 tsp garlic powder boneless pork shoulder Boston roast *For marinade, stir together juice, soy sauce, marmalade, ginger, onion powder and garlic powder. Trim fat from pork. Cut into slices. Marinade pork for 6 hours or over night, stirring occasionally. Drain meat, reserve marinade (boil before re-using). Place slides on the unheated rack of a broiler pan. Roast uncovered at 350 degrees for about 40 minutes, or until no longer pink, turning once and brushing with reserved marinade. (I usually just grill the meat.) Reserve 10 oz meat for fried rice (cover and chill). Cont...

25: B. Chinese Boiled Rice 2 cups long-grain rice 2 TBS soy sauce 4 cups water *In large sauce pan, combine 4 cups water, rice and soy sauce. Cover with a tight fitting lid; simmer 20 minutes until water is absorved. The rice is done when small pockets or holes appear on the surface. If pockets contain water, cover and continue cooking until all water is absorbed. Let stand covered for 10 minutes. Fluff with fork. Reserve 3 cups for the fried rice; cover and chill. Serve remaining rice. Cont...

26: C. Pea Pod Salad with Sesame Soy Vinaigrette 8 cups torn Chinese cabbage 1 1/2 cups fresh pea pods (or 6 oz package frozen, thawed) 2 medium carrots 2 green onions 1/3 cup vinegar 1/3 cup oil 4 tsp soy sauce 2 tsp sugar 1/2 tsp sesame oil 1/8 tsp black pepper 1 TBS toasted sesame seeds In very large bowl, combine cabbage, pea pods, carrots and oinions. Toss to mix. Reserve 4 cups for fried rice. Combine vinegar, oils, soy sauce and pepper. Cover and shake. Reserve 1/3 cup for fried rice. Pour remaining dressing over remaining salad. Add sesame seeds. Cont...

27: D. (Day after) Pork Fried Rice; Make the day after with any leftovers, or reserve that was set aside 2 beaten eggs 1 TBS oil 4 cups pea pod salad 10oz pork 3 cups rice 1/3 cup vinaigrette Spray a large skillet/wok with cooking spray. Heat to medium heat. Add eggs; tilt wok to form a thin egg sheet. Cook without stirring (about 2 minutes or just until set). Slide egg sheet onto cutting board. Cut into 1/4 inch wide strips; cut strips into 2 inch lengths. Return woke to medium heat. Add oil. Add salad; stir fry for 2-3 minutes or until hot. Stir in egg strips, cover and cook for 1 minute. Makes 4 servings. submitted by Beth Comstock

28: Pizza Grilled Cheese 4 slices of bread buttered 4 slices of Mozzarella cheese Pepperoni Italian seasoning or basil Parmesan Cheese Pizza Sauce for dipping Warm skillet over medium heat. Butter each piece of bread on one side. Place a piece of bread butter side down on the skillet then add one slide of cheese and small shake of Italian seasoning or basil. Top with desired amount of pepperonis. You can also top with any other desired topping! Add another slice of mozzarella and top with slice of bread butter side up. Repeat with second sandwich. When bottom slice is golden brown flip over carefully. Once both sides are brown remove from pan and serve with pizza sauce if desired. submitted by Jennifer Walton

29: Cranberry Chili Meatballs 1 can(14 ounces) jellied cranberry sauce 1 bottle(12 ounces) chili sauce 3/4 cupp acked brown sugar 1/2 teaspoon chili powder 1/2 teaspoon ground cumin 1/4 teaspoonc ayenne pepper 1 package(32 ounces) frozen fully cooked homestyle meatballs, thawed *In a large saucepan over medium heat, combine the first six ingredients; stir until sugar is dissolved. Add meatballs; cook for 20-25 minutes or until heated through, stirring occasionally.Yield:about 6 dozen. submitted by Steve Li

30: Nicole’s Light & Tasty Tourtire (French Meat Pie) Note: I recommend doubling this recipe to fill 2 frozen Tenderflake deep dish pie shells. In addition, if you would like a meatier version of this I would add 125g of lean ground beef (250g if you are doubling the recipe). Ingredients: 250g ground pork 250glean ground beef 1 small onion finely chopped ( a fist sized onion) 1 small stalk of celery finely chopped 1 grated carrot cup of finely chopped mushrooms (around 3-4 avg mushrooms) 2 tsp of chicken bouillon 1 bay leaf tsp ground black pepper tsp ground savory tsp ground sage cup of breadcrumbs 2 boxes with 2 premade Tenderflake deep dish pie shells in each (one for the top, the other for the bottom --- recipe makes 2 pies) 1 egg yolk 1 tbsp water

31: 1.Brown beef and pork with onion and garlic in a large skillet, breaking up the meat the entire time. Drain fat after browning. 2.Reduce heat, stir in celery, carrot, mushroom, bouillon and bay leaf. 3.Mix well and simmer for 10 mins. 4.Discard bay leaf. 5.Pre-heat oven to 350 degrees. 6.Remove skillet from heat and add breadcrumbs, pepper, savory and sage. Mix well. 7.Spoon mixture into 1 pie shell, and let the other pie shell thaw for 15 mins. 8.In a small bowl, mix egg yolk and water. 9.Brush edge of bottom crust with wash. 10.Carefully remove the thawing pie crust from the tin and use it as the upper crust. 11.Seal edges with fingers and wash top with the egg mix. 12.Bake Tourtire in preheated 350 degree over for 45 mins, half the time loosely covered with foil and half the time with no foil cover. *** If you wish to freeze, do not bake. Cover pie with plastic wrap, then cover with foil. Put entire pie into a large freezer bag and freeze. Use within 3 months. When ready, take out of freezer night before and allow thawing in fridge. Bake as directed --- allow for extra 45 mins of baking time if still partially frozen when starting. submitted by Nicole Martin

33: Side Dishes

34: Crockpot Baked Beans **This makes enough for a small crockpot, most crock pots can easily handle double of this recipe. NOTE: You need to start this recipe the night before for success 1 lb navy beans, about 2 cups 5 cups of water 5-6 slices of bacon, diced pound of salt pork or pancetta (100-125g) finely diced cup of finely chopped onion 3 cloves of garlic minced 1 cup of Chili Sauce cup of BBQ sauce 1 tsp cider vinegar cup regular molasses cup brown sugar tsp dry mustard 1 tsp salt tsp black pepper 1 tsp chili powder

35: 1.Soak beans in a generous amount of water overnight in a large bowl. Make sure that you leave room for expansion of the beans and ensure that the water is a couple of inches higher than the beans. 2.Drain water and place beans in a large stockpot. 3.Cover with 5 cups of fresh water and simmer over medium-low heat on stovetop until tender, about 1 hour. 4.Drain beans, reserving 2 cups of the liquid. 5.Add beans into the crockpot. 6.In a skillet over medium heat, fry bacon until browned and stir into the beans in crockpot. 7.In the same skillet over medium heat, fry salt pork (pancetta) until browned and stir into the beans in crockpot. 8.In the same skillet over medium heat, sauté onion and garlic until slightly brown and soft and stir into the beans in crockpot. 9.Add chili sauce, BBQ sauce, molasses, brown sugar, dry mustard, cider vinegar, salt, pepper and chili powder into beans and stir well. 10.Cover and cook on LOW for 7–9 hours OR HIGH for 4–5 hours, until beans are tender and flavorful. 11.Check and add the reserve liquid as necessary during the cooking process. submitted by Nicole Martin

36: Bacon Ranch Potato Salad Recipe Ingredients 3 pounds new potatoes (peeled and cut into 1/4-inch slices) 1/3 cup cold water 1/2 cup Miracle Whip salad dressing 1/4 cup ranch flavored dressing 1/4 tsp salt 1/4 tsp pepper 1/8 tsp garlic powder 6 slices bacon (cooked crisp and crumbled) 1/2 cup thin celery slices 1/2 cup finely chopped red pepper 1/2 cup thinly sliced green onions Instructions Place potatoes and water in 3-quart microwave dish and cover. Microwave on high for 14 to 16 minutes or until tender, stirring after 8 minutes; drain. Mix dressings and seasonings in large bowl until well blended. Add potatoes and remaining ingredients; mix well. Refrigerate for at least 30 minutes before serving. Yield: 16 servings or about 8 cups submitted by Nicole Martin

37: Nicole’s Sweet & Salty Salad Salad ingredients: Baby spinach, hearts of romaine with ribs removed, thinly sliced red onion, thinly sliced cucumber with skin removed, feta cheese, sweetened dried cranberries and sunflower seeds. Dressing: Honey Garlic Vinaigrette 1 cup Canola Oil 1/3 cup apple cider vinegar 3 tbsp honey 2 cloves of minced garlic 1.In a container with a lid, combine all ingredients, cover and shake until blended. 2.Set aside for at least 45 minutes to allow flavors to combine. Shake again before serving. Dressing should be kept refrigerated, and will keep for a week or so. submitted by Nicole Martin

38: Nicole’s Coleslaw Best to make this a few hours ahead, or even the night before you plan on serving: 1 medium sized red onion minced or sliced thin and chopped into small pieces 1 large carrot, grated cup chopped fresh parsley leaves 1 medium sized head of green cabbage, quartered, cored and thinly sliced or put into the food processor 1 medium sized head of purple cabbage, quartered, cored and thinly sliced or put into the food processor 2 tsp of kosher salt cup of miracle whip or mayonnaise 1 tsp of seasoning salt teaspoon ground black pepper – fresh if possible 2 tablespoons sugar cup olive oil 1 tablespoon of white wine vinegar 1 tsp celery seed 1 tbsp of Dijon mustard

39: Directions: In a large colander, toss together carrot, cabbage, onion, parsley and kosher salt. Set colander over a large bowl or into the sink and let sit for at least 30 minutes. Press firmly and toss a couple of times to remove moisture. Combine the remaining ingredients together in a separate bowl, blend and allow to stand for a few minutes. Transfer the cabbage mix to a large bowl, add dressing and toss. Chill for at least 1 hour. submitted by Nicole Martin

40: Broccoli and Cauliflower Salad 1lb. bacon; fried, drained and crumbled 1 large red onion; chopped 2 heads of broccoli; washed and cut into florets 1 head of cauliflower; washed and cut into florets 1/2 cup dried cherries 1/2 cup toasted sunflower seeds Dressing: 2 cups mayo 4 TBS vinegar 1 cup sugar Mix all together. submitted by Beth Comstock

41: Creamy Cheesy Potatoes About 5 – large potatoes *enough to fill a 913 glass baking dish 1 pint whipping cream- 2 cups Salt and Pepper 2 tsp. Parsley flakes 2 cups grated cheddar cheese Directions: Cut your potatoes into thin french fry strips, and lay the fries, in a 913 glass pan. (Arctic circle type of thin!) Pour all of the cream over the top of the fries. Salt and pepper them generously. Sprinkle at least 2 cups grated Cheddar Cheese over the top. Sprinkle Parsley flakes on top of the cheese. Cover with foil, and poke a fork through the top of the foil, 2 or 3 times to allow a little steam to escape. This way, your cream doesn’t boil over into your oven. Cook at 400 degrees for about 1 hour, 15 minutes, or until potatoes are tender. Place your oven rack in the middle of the oven. During the last 15 or 20 minutes of baking lower your rack one more step. This makes the bottom of your potatoes, brown and crispy. submitted by Bridget McMahon

43: Desserts

44: Diane's Chocolate Cake 3 cups flour 2 cups sugar 1/2 cup cocoa 2 tsp baking soda 1/2 tsp salt 2 cups hot coffee 2/3 cup oil 2 TBS cider or white vinegar 2 tsp vanilla 2 eggs With a mixer, combine on low until moist; then medium for 1 minute. Pour into greased and floured (bottom) 9x13 pan. Topping/Filling: 1/3 cup sugar 8 oz cream cheese, softened 1/2 tsp vanilla 1 egg Blend in small bowl until fluffy. Stir in 1 cup semi-sweet chocolate chips and 1 cup walnuts, finely chopped. Spread over cake batter; sprinkle 1/4 cup sugar. Bake at 350 degrees for 45-60 miuntes. submitted by Beth Comstock

45: Hot Cocoa Stir Sticks Marshmallows Peppermint sticks White Chocolate Sprinkels *melt white chocolate in double boiler. Roll end of peppermint stick in white chocolate and insert into marshmallow. Roll outside of marshmallow in melted white chocolate and roll in sprinkles. Put in hot cocoa for deliciousness!! submitted by Jennifer Walton

46: Strawberry Dipped in Brownies 1 box (about 18-20 Oz. Box) Brownie Mix Additional Required Ingredients Specified In Mix Package (typically Water, Eggs And Oil) 24 whole Strawberries 2 cups White Chocolate Chips Directions Preheat oven to 350 degrees (F) and grease 1 mini-muffin pan. Prepare brownie mix according to box instructions. Combine mix with the additional required ingredients specified in mix package (typically water, eggs and oil) and fill 3/4 of the way full (I had some leftover brownie mix that I just baked off as regular brownies because I didn’t have enough strawberries). Bake according to the time and temperature specified on your box mix (I did mine for 25 minutes), or until a cake tester comes out clean. Let brownies cool and use this time to hull and clean the strawberries. Once cool, place strawberries upside down onto brownie bites. Melt white chocolate in a double boiler and transfer into a piping bag. Pipe a ring around the base and a small dot on top—work quickly, the white chocolate can dry fast and clog up your tip! submitted by Ashley Gwiazdzinski

47: Conway Shortbread Recipe 4 sticks butter – lightly salted 1 cups sifted confectioner’s sugar 4 c sifted flour Soften butter, beat until creamy; Add sugar, beat again; Add flour – beating slowly; Turn onto floured board/teatowel; Knead until it sticks together: Roll into a ball; Press down in jelly roll pan (15x10); Pat down evenly; Pierce with fork all over; Bake in oven – ungreased pan; 325 for about 25-30 minutes; Sprinkle with sugar; And immediately cut into squares and put on cooling rack submitted by Lindsay Harding

48: Apple Pie Filling Quantity 4 largeGranny Smith apples (peeled, sliced) 1 1/2 tablespoons Lemon juice 3/4 cup Brown sugar 1/2 cup Sugar 1/3 cup All-purpose flour 1 teaspoon Ground cinnamon 1/2 teaspoon Ground nutmeg Makes one pie filling Directions 1 -- Toss together apples and lemon juice into a large bowl 2 -- Combine brown sugar, sugar, flour, cinnamon and nutmeg into a separate bowl 3 -- Toss together apples and dry ingredients 4 -- Spoon into metal cake pan 5 -- Bake alone at 350 for 15 minutes 6 -- Add to pie crust and cover with additional crust 7 -- Bake together at 350 for an additional 15 minutes submitted by LisaAnn Rocha

49: Oatmeal Pie Crust 2 cupsQuick-cooking oats 1/2 cupPowdered sugar 1/2 teaspoonGround cinnamon 1/4 teaspoonSalt 1/3 cupUnsalted butter, melted 3 tablespoonsVegetable shortening, melted Makes one crust (make a double batch for top and bottom crust) Directions 1 -- Combine oats, powdered sugar, cinnamon and salt in mixing bowl 2 -- Stir in melted butter and melted shortening 3 -- Grease 9-inch pie pan 4 -- Press oatmeal mixture into bottom and sides of pie pan 5 -- Bake alone at 350 for 15 minutes 6 -- Add pie filling and cover with additional crust 7 -- Bake together at 350 for an additional 15 minutes submitted by LisaAnn Rocha

50: Vegan Irish Soda Bread Dry: 2 1/2 cups of all-purpose flour 1/2 cup of wheat flour 1/3 cup of white granulated sugar 1 tbl baking powder 1 tsp baking soda 1 tsp sea salt 2/3 cup rolled oats 1/2 cup raw sunflower seeds Wet: 1 1/2 cup plain soy milk 1/3 cup lemon juice 1/4 cup olive oil 2 tbs tahini To make one loaf: preheat oven to 325. Lightly oil 9x6 loaf pan. Sift together flours, sugar and salt until well combined. Mix in and evenly distribute the oats and sunflower seeds. Whisk together the soy milk, lemon juice, olive oil and tahini. Add the we ingredients to the dry, mixing until just combined- do not over mix. Place the dough in the loaf pan and bake for 60-70 minutes or until golden brown on top. Allow bread to cool in he pan for 10 minutes before transferring. submitted by LisaAnn Rocha

51: Peppermint- OREO Cookie Balls 6 Candy Canes, finely chopped (about 1/3 cup), divided 1 pkg (8 oz) Philadelphia Cream Cheese 36 Oreo Cookies, finely crushed 16 oz Bakers Semi-Sweet Chocolate, melted *Reserve 1 tbs chopped candy. Mix remaining candy cane with cream cheese and cookie crumbs until blended. Shape into 48 (1 inch) balls. Freeze 10 min. Dip balls in melted chocolate; place on waxed paper-covered rimmed baking sheet. Sprinkle with reserved candy. Refrigerate for 1 hour or until firm. submitted by Jennifer Walton

52: Oreo Mint Chocolate Chip Ice Cream Dessert 26 Oreo cookies, crushed 1/3 c. butter, soft 1/2 gal. mint chocolate chip ice cream 1 sm. jar fudge topping 1 sm. carton Cool Whip Mix cookies and butter together and pat into cold cut keeper 9 x 12 inch. Spread 1/2 gal. ice cream on cookie mixture. Spread with fudge topping then Cool Whip. Sprinkle 2 crushed Oreo's on whipped cream. Freeze 24 hours. submitted by Bethany Comstock

53: Gingersnaps 2 1/4 cups of all purpose flour 2 tsp baking soda 1/2 tsp table salt 3 tsp ground ginger 1 tsp cinnamon 1/2 tsp allspice 1/4 tsp ground white pepper 2 sticks unsalted butter, at room temperature 1/2 cup granulated sugar 1/2 cup light brown sugar 1 large egg 1/3 cup unsulphured molasses *Optional: add 1 to 2 tsp finely grated fresh ginger or 1 to 2 tbs finely minced candied ginger. In medium bowl whisk together flour, baking soda, salt and spices. In large bowl beat butter and sugars together until fluffy about three minutes on medium. Add egg and molasses and beat until combined. Add dry ingredients and beat at low speed. Transfer cookie dough t plastic wrap. Chill in fridge for at least 2 hours, until firm. Preheat over to 350. Roll dough into 1 inch balls and spread 2 inches apart on baking sheets either greased or lined with parchment paper. Bake 10-15 minutes. submitted by Liz Taliaferro

54: Peppermint Whoopie Pies 1 3/4 cups (230 grams) all purpose flour 3/4 cup (75 grams) Dutch-processed cocoa powder 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (170 grams) unsalted butter, room temperature 3/4 cup (150 grams) granulated white sugar 1 large egg, room temperature 1 teaspoon pure vanilla extract 1/4 cup (60 ml) buttermilk 1/2 cup (120 ml) lukewarm strong coffee or !/2 cup (120 ml) lukewarm water Marshmallow Filling: 1 cup (226 grams) unsalted butter, room temperature 1 teaspoon pure vanilla extract 1 - 7 ounce (198 grams) jar of marshmallow creme or fluff 2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted 6-8 drops of red liquid food coloring 1/3 cup (80 ml) crushed candy canes Directions: Preheat oven to 375 and place oven rack in the center of the oven. Line two baking sheets with parchment paper. In a large bowl sift together flour, cocoa powder, baking powder, baking soda and salt. In the bowl of your electric mixer, fitted with paddle attachment,

55: (can also use a hand mixer), beat the butter and sugar until light and fluffy. Add the egg beating well. Beat in the vanilla extract. In a small measuring cup, mix the buttermilk and coffee (or water). With the mixer on low speed, alternately add the flour mixture and buttermilk/coffee mixture, in three additions, beginning and ending with the flour. Drop heaping tablespoons (can also use a small ice cream scoop) of the batter onto the prepared baking sheets, spacing about 2 inches (5 cm) apart. With moistened fingers or with the back of a spoon, smooth the tops of the cookies. Bake for about 9 - 10 minutes or until the tops of the cookies, when lightly pressed, spring back. Remove from oven and transfer to a wire rack to cool completely. Marshmallow Filling: In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and well blended. Beat in the vanilla extract and marshmallow creme. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl as needed. Then, on high speed, beat filling until it is light and fluffy (about 3-5 minutes). Add a little cream (if filling is too thick) or confectioners sugar (if filling is too thin) to get the right spreading consistency. Stir in crushed candy canes. To Assemble: Take one cookie and spread a heaping tablespoon of the filling on the flat side of the cookie. Top with another cookie. The assembled cookies can be stored, covered, in the refrigerator for several days. Bring to room temperature before serving. Makes about 15 sandwich cookies. submitted by Ashley Gwiazdzinski

56: Pumpkin Bread Pudding 1 1/2 cups whole milk 3/4 cup canned solid-pack pumpkin 1/2 cup sugar 2 large eggs plus 1 yolk 1/2 tsp salt 1 tsp ground cinnamon 1/2 tsp ground ginger 1/8 tsp ground allspice pinch of ground cloves 2 tbs bourbon (optional) 5 cups cubed (1 inch) day-old baguette or crusty bread 3/4 stick unsalted butter, melted *Preheat oven on 350 with rack in middle. Whisk together pumpkin, cream, milk, sugar, eggs, yolk, salt, spices and bourbon, if using, in a bowl. Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an un-greased 8-inch square baking dish and bake until custard is set, 25-30 minutes. submitted by Liz Taliaferro

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  • By: Jennifer W.
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  • Title: SMGpm Recipe Book
  • Our holiday recipe book.
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  • Published: about 4 years ago

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