simplebooklet thumbnail

of 0

Miracle's 

     Holiday 

          Delight

Roast Beef 

        



                           Ingredients:                                                                                                         



Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste.


Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.

Baked Ham with Sweet Bourbon - Mustard Glaze 




Ingredients: 

  • 1 cup honey
  • 1/2 cup molasses
  • 1/2 cup good quality Kentucky bourbon
  • 1/4 cup orange juice
  • 2 tablespoons Dijon mustard
  • 1 ham half about 6 to 8 pounds -- fully cooked


Directions: 

  1. Combine the honey and molasses; heat in the microwave or in a pan on the stove top. Stir in bourbon, orange juice, and mustard.
  2. Remove all but about 1/4-inch of fat from the ham, then place in a roasting pan. Bake at 325 for about 1 1/2 hours, or until a meat thermometer reaches 140 degrees (About 10 minutes per pound). Baste the ham occasionally with the honey-bourbon mixture.
  3. Transfer drippings to a saucepan and add remaining honey mixture; bring to a boil. Slice ham and serve with the glaze.


Boston Butt


Ingredients: 


  • 1 (4- to 5-lb.) bone-in Boston butt pork roast

1/4 cup Smoky-Sweet BBQ Rub


Directions: 

Step 1 

Preheat oven to 350°.

Step 2

Trim 1 (4- to 5-lb.) bone-in Boston butt pork roast. Rinse and pat dry.

Step 3

Sprinkle with 1/4 cup Smoky-Sweet BBQ Rub. Let stand at room temperature 30 minutes.

Step 4

Place pork in an aluminum foil-lined 13- x 9-inch pan. Bake 4 to 4 1/2 hours or until a meat thermometer inserted into thickest portion registers 195°.

Step 5

Let stand 15 minutes.

Step 6

Shred pork with 2 forks.

Garlic Mashed Potato


Ingredients: 

  • Country Crock Butter Spreadable Salted with Canola Oil 


Buttery Garlic Green Beans 



Ingredients: 

  • Butter 

  1. Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes.
  2. Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.

Macaroni and Cheese



Ingredients: 

  1. Cook macaroni according to the package directions. Drain.
  2. In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
  3. Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
  4. Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

Cranberry Sauce




ingredients: 

Directions: In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.

Classic Turkey Gravy


Ingredients: 

  • Drippings from 1 roasted turkey
  • 1 to 1-1/2 cups turkey or chicken broth
  • 1/4 cup all-purpose flour
  • Salt and white pepper to taste


Directions: 

Pour turkey drippings into a 2-cup measuring cup. Skim fat, reserving 2 tablespoons; set aside. Add enough broth to the drippings to measure 2 cups.
In a small saucepan, combine flour and reserved fat until smooth. Gradually stir in the drippings mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and white pepper to taste. Yield: 2 cups.


Sweet Potato Casserole


Ingredients: 


Directions: 

Caesar Salad 


Ingredients: 


  1. Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use.
  2. Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper.
  3. Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.

Fruit Salad


Ingredients: 

  1. Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
  2. Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.

Fruit Salad


Ingredients: 

  1. Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
  2. Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.

Hawaiian Rolls


Ingredients: 

Directions: 

  1. Beat the eggs. Add the pineapple juice, sugar, ginger, vanilla, and butter.
  2. Place 3 cups of flour in a large bowl. Stir in the egg mixture until well-combined. Sprinkle in the yeast, one packet at a time, and mix.
  3. Add the remaining 3 cups of flour and mix in . Blending with a spoon will be hard, so you may have to use your hands. Make sure it is thoroughly combined. Cover the bowl with a cloth and set in a warm place to rise for 1 hour.
  4. Remove from the bowl and knead in 1/2 cup flour. Knead about 10 times. Divide into three equal parts.
  5. Place in greased and floured loaf pans or shape into rolls. Cover and place in a warm place to rise for 1 hour.
  6. Bake at 350 degrees for 25-30 minutes or golden brown.

Banana Bread


Ingredients: 2 to 3 very ripe bananas, peeled
1/3 cup melted butter
1 teaspoon baking soda
Pinch of salt
3/4 cup sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
1 large egg, beaten
1 teaspoon vanilla extract
1 1/2 cups of all-purpose flour


Directions: 

1. Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan.

2 In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.

3 Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.

4 Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a tester inserted into the center comes out clean.

5 Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)


Banana Split


Ingredients:

  • 1 medium banana, peeled and split lengthwise
  • 1 scoop each vanilla, chocolate and strawberry ice cream
  • 2 tablespoons sliced fresh strawberries or 1 tablespoon strawberry ice cream topping
  • 2 tablespoons pineapple chunks or 1 tablespoon pineapple ice cream topping
  • 2 tablespoons whipped cream
  • 1 tablespoon chopped peanuts
  • 1 tablespoon chocolate syrup
  • 2 maraschino cherries with stems

Directions: 

Place banana in a dessert dish; place scoops of ice cream between banana. Top with remaining ingredients. Serve immediately. Yield: 1 serving.


Red Velvet Cake 


Ingredients: 

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.
  2. Beat shortening and 1 1/2 cups sugar until very light and fluffy. Add eggs and beat well.
  3. Make a paste of cocoa and red food coloring; add to creamed mixture. Mix salt, 1 teaspoon vanilla, and buttermilk together. Add the flour to the batter, alternating with the buttermilk mixture, mixing just until incorporated. Mix soda and vinegar and gently fold into cake batter. Don't beat or stir the batter after this point.
  4. Pour batter into prepared pans. Bake in preheated oven until a tester inserted into the cake comes out clean, about 30 minutes. Cool cakes completely on wire rack.
  5. To Make Icing: Cook 5 tablespoons flour and milk over low heat till thick, stirring constantly. Let cool completely! While mixture is cooling, beat 1 cup sugar, butter, and 1 teaspoon vanilla until light and fluffy. Add cooled flour mixture and beat until frosting is a good spreading consistency. Frost cake layers when completely cool.

Blue Velvet Cake 

Ingredients: 

1 box Betty Crocker™ SuperMoist™ white cake mix 

1 1/4 cups buttermilk

1/3 cup vegetable oil

3 eggs

1 tablespoon unsweetened baking cocoa

2 teaspoons royal blue paste food color

1 toothpickful violet paste food color

Frosting:

1 jar (7 oz) marshmallow creme

1 cup butter or margarine, softened

2 1/2 cups powdered sugar

1/8 teaspoon salt

Directions: 

  • Heat oven to 325°F. Grease and lightly flour bottoms and sides of three 8-inch round cake pans, or spray with baking spray with flour.

  • 2

    In large bowl, beat cake ingredients with electric mixer on low speed about 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.

  • 3

    Divide batter evenly among pans. Bake 22 to 27 minutes or until top springs back when lightly touched in center. Cool 15 minutes. Remove from pans; cool completely.

  • 4

    Spoon marshmallow creme into large microwavable bowl; microwave uncovered on High 15 to 20 seconds to soften. Add butter. Beat with electric mixer on medium speed until smooth. Beat in powdered sugar and salt until smooth.

  • 5

    If necessary, trim rounded tops of 2 cake layers to flatten before assembling. Place 1 cake layer, top side down, on serving plate; spread with about 1/3 cup frosting. Top with second layer, top side down; spread with about 1/3 cup frosting. Top with untrimmed cake layer, top side up. Frost side and top of cake with remaining frosting. Store loosely covered.

Hershey Chocolate Cake


Ingredients: 

  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY'S Cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Directions: 

  •  Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
  •  Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
  • Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. Makes 12 servings.

Sweet Potato Pie


Ingredients: 

Directions: 

Preheat oven to 350 degree F. 

Bake sweet potatoes for 1 hour in the oven on a baking sheet. When done, let cool. Scrape the pulp out of the skin, transfer to a large bowl, and mash. Set aside. 

In a medium bowl, beat together butter, sugar, and brown sugar until creamy. Add eggs, vanilla, cinnamon, ginger, nutmeg, allspice and salt. Add evaporated milk and stir mixture into sweet potatoes. Beat together with mixer until smooth and pour into an unbaked pie shell. 

Bake on bottom rack of oven for 1 hour or until center of pie is firm. Serve warm. Add dollop of whipped cream if desired.

Pecan Pie


Ingredients: 


  • Pastry dough
  • 3/4 stick unsalted butter
  • 1 1/4 cups packed light brown sugar
  • 3/4 cup light corn syrup
  • 2 teaspoon pure vanilla extract
  • 1/2 teaspoon grated orange zest
  • 1/4 teaspoon salt
  • 3 large eggs
  • 2 cups pecan halves (1/2 pound)
  • Whipped cream or vanilla ice cream (for serving; optional)

Directions: 


  1. Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
  2. Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest, and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.
  3. Put pecans in pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely.
  4. Preheat oven to 350°F with a baking sheet on middle rack.