your "specialty" during the holidays...

Fancy Green Bean Casserole (I say fancy because I make it from scratch using fresh green beans, fresh mushrooms and carmelized onions, and white pepper gravy. And the French's Fried Onions on top)

Maple Sausage and Sage Stuffing

Jello Pretzel Salad

Sweet Potato Casserole with Pecan and Brown Sugar Struesel


I like to cook

I make my special dip- it is super bad for you, aka why I only make it once or twice a year.
Feel free to try it and get addicted, just make sure to workout before hand

Cream cheese softened (not the whip kinds)
Milk (Use a little until you get the dip consistency you want, you can always add more but you can't take away!)
Green Onions chopped ( about 3 full stems for every block of cream cheese you use)
1Garlic fresh if you have it but not required ( I use the garlic press so you don't get chunks)
Mrs. Dash Original (I go by taste and I like a lot lol just depends on how many cream cheese you use)
Garlic salt or powder( Also depends on your liking. BUT use less if you use real garlic, and if you choice garlic salt over powder also go easy so it doesn't get to salty)

I like to make the dip the night before and put it in the fridge so the flavors marinate but its not required.
Just make sure to take it out a little before the party so it can soften.
I promise everyone will love it.

ENJOY!

Bourbon balls
Broccoli w/ mexican velveeta casserole
pecan pie
chocolate chip cookies
oatmeal/pecan cookies

(beginning to realize why my brother-in-law says we have a "celebration of food"....)

mom has a recipie that when we lived in New Orleans when i was a child a friend of hers borrowed a pie plate she returned it with this pie in it stating she never returned an empty dish now its a favorite of the family (except me i'm not crazy about pears)
PEAR PIE

First, set oven on 350 degrees. Next, drain 1 can of pear halves reserving juice. (I like to cut them in half-making quarters) Place the pears on several thicknesses of paper toweling to dry.

For the crust:
½ cup margarine (1 stick) softened 1 cup all-purpose flour
½ cup firmly packed dark brown sugar ½ cup coconut

Combine ingredients and mix with hands. Spread in oblong pan and bake for 15 minutes. Remove from heat and immediately stir with a spoon and press into bottom and sides of pie plate. (Pressing with a second pie plate works well, but this must be done while the mixture is quite hot!) Set aside to cool

For the filling:
½ cup firmly packed dark brown sugar ¾ cup reserved pear juice
1/3 cup all purpose flour ¾ cup milk
¼ teaspoon salt 2 eggs (slightly beaten)
2 teaspoons margarine ½ teaspoon vanilla

Combine sugar, flour and salt in medium saucepan. Blend in pear juice and milk until smooth. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil. Boil one minute. Remove from heat, and gradually stir hot mixture into margarine and eggs (in larger saucepan). Until all is added. Boil one minute longer. Blend in vanilla and pour into crust. Chill.
(I have begun doing this process in bowls, in the microwave. It’s the only way I seem to be able to keep from scorching it!)

Before serving, spread top with sweetened whipped cream, (or Cool Whip). Dip the pears into a mixture of ¼ cup sugar and 1 teaspoon cinnamon and arrange on top.

Christas time it is Egg Nog Creme Brulee......

I don't cook much, but I'm always responsible for the mashed potatoes. My secret ingredient is creme fraiche. It makes for a lovely creaminess and tang that is just amazing. My family keeps asking me for the secret ingredient, but I won't tell them.

Peppermint cheesecake with chocolate cookie crust.

I didn't make this last year because I was trying to be good since I had just lost 30 lbs. (since I haven't lost any since and have gained since starting strength traing :-( I might not be as good this year)!!!

I come from Hispanic heritage (Puerto Rican/Dominican) so for the holidays my mother and I usually make a huge batch of pasteles which is basically root veggies/plantains shaped sort of like a tamale and stuffed with pork. They're fabulous. Also arroz con gandules (yellow rice with pigeon peas) and coquito which is a Puerto Rican (very potent *kitten*) coconut rum egg nog.

None of the above is light on the calories or fat just sayin. :flowerforyou:

Love the coquito! I'll make 2 batches over the holidays!

I make amazing cream cheese filled pumpkin rolls!

recipe, please

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