Favorite Holiday Recipes


1 cup sugar
1 cup Crisco
2 eggs
1 tsp ginger
1 tsp cinnamon
1 cup molasses
1 cup hot water
1/2 tsp cloves
1 tsp soda
1 tsp baking soda
flour (about 6 cups)
Serving Size: 5-6 dozen


Preheat oven to 360.
Mix wet ingredients.
Add dry ingredients.
Add flour (enough to roll out). Roll into balls and place on an ungreased cookie sheet.
Bake for 10-15 minutes.


 o Cheeseboard (Wooden tray)
 o Cheese knives
Charcuterie Board Staples:

     o Gruyère
     o Cheddar
     o Comte
     o Gouda
     o Brie
     o Salami
     o Prosciutto 
      o Cured Sausage
     o Fresh fruit (Blueberries/ Raspberries/Apples/Grapes/Pears/Strawberries/Figs)
     o Dried fruit (Apricots)
     o Cherry Tomatoes
     o Cucumbers
     o Mini Bell Peppers (Sliced)
     o Broccoli
     o Radish
     o Green Peas
     o Carrots (Sliced/Baby)


Crackers [Carbs]
      o Flavored Water Crackers
      o Pita Chips
      o Pretzels
      o Fresh Baguette
      o Breadsticks

      o Fruit jam
      o Honey
      o Olive tapenade

      o Olives
      o Nuts (Almonds/Walnuts)
      o Mini Pickles
      o Chocolate covered pretzels
      o Dark chocolate milk chocolate pieces

     o Rosemary branches
     o Eucalyptus
     o Citrus slices (Orange slices)
     o Christmas Tree Fir (Douglas Fir/Balsam Fir...Etc)


There are no hard rules to do this! Arrange by spreading each item with its group. Have multiple places for guests to grab crackers in different spots of the board. Extras can be sprinkled on top of the board once all the staples are grouped and situated. Garnish! Tuck in the greenery in the corners or empty space and enjoy!


      o 1 box refrigerated pie crusts, softened as directed on box

      o 6 cups thinly sliced, peeled apples (6 medium)
     o 3/4 cup sugar
     o 2 tablespoons all-purpose flour
     o 3/4 teaspoon ground cinnamon
     o 1/4 teaspoon salt
     o 1/8 teaspoon ground nutmeg
     o 1 tablespoon lemon juice


1. Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.

2. In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.

3. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

Leave a comment

You have successfully subscribed!