SUE’S FAVORITE HOLIDAY RECIPES
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Ranch Dill Cheese Ball
12 oz. cream cheese, softened
1 package dry Ranch dip
1 generous t. dried dill
2 c. shredded cheddar cheese
Combine and pat into a ball. Roll top in
chopped nuts and wrap in plastic wrap and
refrigerate until needed. Serve at room temperature with Wheat Thins. I make several and
freeze for gifts and holiday parties.
Hershey’s Deep Dark Chocolate Cake
(Jesus’ Birthday Cake)
Beat together: 2 cups sugar, 1 ¾ cup flour, ¾
cup cocoa, 1 ½ t.baking soda, 1 ½ t. baking
powder, 1 t. salt
Add: 2 eggs ½ cup oil, 1 cup milk, 2 t. vanilla –
beat 2 minutes.
Stir in: 1 cup boiling water
Bake in 9x13 or two layers at 350 for 35-40
minutes. Cool and frost.
Happy Birthday, Jesus!
Hot Spiced Tea Punch
1 t. whole cloves
1 stick cinnamon
½ t. allspice
½ gal. water
3-4 tea bags
1 can frozen orange juice (I use frozen pineapple juice)
1 can frozen lemonade
1 ½ cups sugar
Bring spices to a boil in water. Add tea bags
and steep 5 minutes. Remove and add juices
and sugar, bring to a boil and serve. May be
made ahead and refrigerated. Reheat to serve
or keep hot in crock pot.
French Style Rice
1 cube butter, melted
1 clove garlic, diced
1 medium onion, chopped
1 t. parsley
1 cup raw rice
1 can beef consume
1/3 c. water
1 can mushrooms or sliced fresh mushrooms
Place all in casserole, cover and bake 350
degrees for 45 minutes
SUE’S FAVORITE HOLIDAY RECIPES
WELCOMEHEART.COM
Baked Pineapple
(Great with ham and so easy)
1 can crushed pineapple
1 cup sugar
3 eggs
½ cup butter, melted
4 slices bread, cubed
Mix sugar, eggs and pineapple. Mix butter and
bread cubes until bread is saturated with butter.
Combine both. Bake at 350 for 30 minutes.
Corn & Sausage Soup
(Makes a lot~~so delicious on Christmas Eve)
1 lb. smoked sausage, sliced and browned (do this part
ahead, if necessary, and freeze)
1 large onion, diced
2 large potatoes, peeled and diced
2 t. salt
1 t. basil
1 T. chopped dry parsley
½ t. pepper
2 cups water
1 can cream corn
1 can whole kernel corn
1 large can evaporated milk
Brown and sauté sausage and onion til soft. Stir in
potatoes, slat, basil, pepper, parsley, and water. Cover
and simmer 15 minutes. Stir in corn and liquid, mild
and water. Cover. Heat to just boiling and serve.
Suzanne’s Cheesy Potatoes
One 32 oz. bag of frozen hash browns
1 can cheddar cheese soup
1 c. sharp cheddar
½ c shredded parmesan cheese
1 c. sour cream
1 cube butter
a little grated onion, opt.
Mix and pour into 9x13 casserole. Bake 45
minutes or until bubbly at 350. Mix about
half-way through to combine.
Christmas Breakfast Casserole
6 oz. seasoned croutons or dried stuffing
1 lb. bulk sausage, cooked, crumbled, drained
4 eggs
2 c. milk
1 can cream soup
16 oz. frozen Italian vegetables (I use frozen
green beans, fresh onions and fresh diced red
sweet pepper)
1 c. cheddar
1 c. jack
Line 9x13 pan with Pam and croutons. Sprinkle sausage. Beat eggs and mild and add
remaining ingredients. Pour over sausage. Bake
at 350 for one hour. Make day ahead for easy
Christmas morning baking.
SUE’S FAVORITE HOLIDAY RECIPES
WELCOMEHEART.COM
Irish Coffee Cake
Filling:
2/3 c. brown sugar
1 T. melted butter
yogurt
1 c. chopped nuts
½ c. oil
4 eggs
Cake:
1 yellow cake mix
1 c. sour cream/plain
Beat cake ingredients 5 minutes. Fill bundt pan with
half of mixture, then filling, followed by remaining
batter. Use knife to swirl. Bake 50 minutes at 350.
AT THIS FEAST IT IS HE WHO HAS SPREAD THE BOARD AND
IT IS HE WHO HAS CHOSEN THE GUESTS. IT IS HE, WE
MAY DARE TO HOPE, WHO SOMETIMES DOES, AND ALWAYS
SHOULD, PRESIDE. LET US NOT RECKON WITHOUT OUR
HOST.”
~ C.S.LEWIS, THE FOUR LOVES