If you haven’t cooked with beer before, you are in for a treat.  Beer adds a whole layer of flavor, whether you describe it as tangy or savory or pungent, I’m not sure what to call it, but it sure is good! This is a filling cheese soup is sure to please the entire family. 

5 cups chicken broth
2 sticks butter
1/2 cup celery, finely sliced
1 large onion, finely chopped
1/2 teaspoon mustard powder
1 1/2 cup beer, stirred heavily to remove foam
2 cups shredded cheddar cheese
1/2 cup carrots
6 red potatoes, cleaned and cubed
1/2 cup flour
Parmesan cheese, shredded
Salt and pepper to taste
1 bunch green onions, finely sliced

Melt butter in a stock pot. Add celery, onions, carrots and potatoes, sautéing slightly. Add flour, mustard and chicken broth. Blend well then add cheeses and beer. Simmer until potatoes are tender, stirring from time to time. Serve as a side dish or full meal. Top off with extra Parmesan and green onions at serving.

When we’re looking for ways to dress up our standard fresh broccoli dish, we turn to this recipe over and over again.  It’s an unexpected way to serve broccoli, which makes it a hit every time! Even kids who don’t care for broccoli will eat this sweet and creamy version.

3 C water
3/4 t salt
12 C broccoli florets
1 C whipping cream
1 T orange juice concentrate, thawed
1/2 t pepper
1/2 C almonds, sliced and toasted

Fill large pan with water, add salt, and bring to a rapid boil.
Place the broccoli florets into the boiling salted water and bring back to a rapid boil.
Reduce heat to medium, cover and cook 7 - 10 minutes or until the broccoli is fork tender.
Dump the broccoli into a colander and drain well.
Place the broccoli into a serving dish and keep warm.
Pour whipping cream into large pan, add the orange juice and pepper stirring to combine.
Place the pan over low heat and cook, stirring occasionally, for 3 minutes or until the mixture is completely heated through.
Pour the sauce over the broccoli.
Sprinkle the toasted almonds over the broccoli just before serving.

Serving Size:  12

To toast almonds place them on an ungreased cookie sheet in a single layer.
Toast in a 350 degree oven approximately 8 minutes or until the almonds become a golden brown. Almonds can also be toasted in a skillet for 6 minutes over medium heat and in the microwave on high for 4 minutes.  Always remember to stir the almonds often for even toasting and never let them darken any more than a light golden brown.

When the Holidays are starting to wind down, but you still want a little something sweet, try this satisfying skillet.  This little snack won’t put you over the limit in calories like all the pie and cookies did, so you can enjoy a nice-size helping without too much guilt. 
 
2 T butter
6 small onions, sliced into rings
6 small red apples cut into wedges
1 t cinnamon
3 T brown sugar

Place the butter in a large skillet over medium heat.
Allow the butter to melt completely then add the onion rings.
Cook the onions, stirring occasionally, for 5 minutes.
Place the apple wedges over the onions.
Mix the cinnamon into the brown sugar.
Sprinkle the mixture over the top being sure to completely cover the apples.
Cover the skillet and continue cooking 18 minutes or until the apples become fork tender.

Serving Size:  10

Fried apples are a real favorite after the extraordinary desserts enjoyed around the holidays.  This simple recipe makes them easy to make and even easier to enjoy.  If you want just a little crunch to your fried apples add a few chopped pecans about 10 minutes into the final cooking time. 

During this time of year, we focus so much on the big meals, that we sometimes forget to plan for all the days leading up to it and following the Holidays.  Your guests will appreciate this special salad on those days when you’re just too busy to cook, but want something a little festive for lunch or a light dinner.

1 (10 oz) pkg. plain couscous
1 C dried cranberries
3/4 C green onions, chopped
3/4 C sweet yellow pepper, chopped
3/4 C almonds, toasted
1/3 C lemon juice
1/4 C olive oil
1/2 t paprika
1/4 t salt
1/8 t pepper

Prepare the couscous as directed on the package.
When the couscous is cooked, place it in a large salad bowl and use a fork to fluff.
Cover the bowl and refrigerate 30 minutes or until chilled completely through.
When chilled remove the couscous from the refrigerator and stir in the cranberries.
Add the onions, sweet pepper and almonds and toss to combine all the ingredients.
Place the lemon juice into a small mixing bowl.
Add the oil, paprika, salt and pepper.
Use a whisk to mix the ingredients together well.
Drizzle the dressing into the salad and toss to coat. 
Cover and refrigerate 1 hour before serving. 

Serving Size:  14

Couscous is a North African pasta and can be used in many different dishes.  This pasta can be found in most large supermarkets.  

New Year’s Eve is the perfect time to indulge just once more in a really decadent dessert; you know, before you start your diet.  I like to pull out all the stops with this Pumpkin Pecan pie that has everything.  Don’t forget to top off your slice of pie with some whipped cream and pecans! 

3/4 C brown sugar, packed and divided
1/3 C pecan, chopped fine
2 T butter, melted
1 (9 in) unbaked pie shell
3 eggs
1 C canned pumpkin
1 t rum extract
3/4 t cinnamon
1/2 t salt
1/4 t ginger
1 1/2 C heavy whipping cream

Combine 1/4 C of the brown sugar with the pecans in a medium size mixing bowl.
Add the butter and mix until completely combined.
Press the mixture into the bottom of the unbaked pie crust.
Break the eggs into a large mixing bowl.
Stir in the pumpkin, extract, cinnamon, salt and ginger.
Add the remaining brown sugar and stir until completely combined and smooth.
Use a rubber spatula to fold in the whipping cream.
Pour the pumpkin mixture into the prepared pie crust.
Set the oven to 400 degrees and allow the oven to heat up.
When the oven is ready bake the pie for 10 minutes.
Reduce the heat and continue baking 40 minutes or until a knife inserted in the center of the pie comes out clean.
Cool the pie on a wire rack before cutting.
Garnish with extra pecans and whipped topping.

Serving Size:  8

This is a new twist on an old favorite.  Remember to refrigerate any leftovers, if you’re lucky enough to have any that is.

Our family likes to prepare a simple meal at home before the New Year Celebrations begin.  Normally, we make a little assortment of dishes, some fish, meat, salads, cheeses, and breads, but don’t include a big, main dish.  We serve a little buffet style set-up and just mingle and fill small plates.  It’s a nice break from the big sit-down meals we’ve been serving all Season. 

1 lg. head of cabbage, shredded
4 carrots, shredded
2 medium sweet red apples, chopped fine
1 C mayonnaise
1/4 C sugar
2 T white vinegar
1/2 t salt
1/4 t pepper

Place the cabbage in a large salad bowl.
Add the carrots and toss to combine.
Place the chopped apples in the bowl and toss again.
In a separate bowl, whisk together the mayonnaise, sugar and vinegar.
Sprinkle in the salt and pepper and whisk well to combine.
Pour the dressing into the cabbage mixture.
Toss with 2 forks to cover well.
Cover and refrigerate to chill through before serving.

Serving Size:  12

The apples add the sweetness along with color to this slaw.  Onions can also be chopped and added along with cashews to make this slaw even fancier.

Sweet potatoes never go out of style in my house.  We eat them any time of the year, but love this sweetened version over the Holidays.  This dish is just a little bit different from the sweet potato dishes we grew up with, so it was fun seeing the reaction from the family the first time we made them.  Enjoy!

6 sweet potatoes
1/2 C brown sugar, packed
1/3 C cashews, coarsely chopped
1/2 t salt
1/4 t ginger
1 (15 oz) can sliced peaches, drained well
3 T butter

Place the sweet potatoes into a Dutch oven pan.
Cover the potatoes with just enough water to top the potatoes.
Place the pan over high heat and bring to a brisk boil.
Reduce the heat to medium, cover the pan and allow the potatoes to cook 35 minutes or until fork tender.
Drain the potatoes and allow them to cool enough to handle.
Peel the potatoes and cut into large cubes.
Place the oven temperature on 350 degrees and allow to heat while finishing the potatoes.
Place half of the potatoes into a large ungreased baking dish.
In a small bowl combine the brown sugar and cashews.
Sprinkle in the salt and ginger and toss to combine well.
Layer half the peach slices over the potatoes in the pan.
Sprinkle half of the cashew mixture over the top.
Add the remaining potatoes, cover with the remaining peaches and sprinkle the remaining cashew mixture over the top.
Dot the butter over the very top.
Tightly cover the pan with aluminum foil and place in the oven.
Bake 30 minutes.
Uncover the pan and continue baking 10 minutes or until bubbly.

Serving Size:  10

The combination of peaches and cashews make these potatoes very tasty.  Use mandarin oranges and almonds or pineapple slices and pecans for a different taste. 

Our house is a bit busier than usual this time of year, and we like to be prepared for all occasions.  Having a good recipe on hand for Deviled Eggs really takes the heat off when family and friends drop in from now through the New Year.  This is one of those recipes that you can throw together pretty fast and everyone loves it.  

12 hard boiled eggs
1/2 C salad dressing
1 t parsley flakes
1/2 t dried chives
1/2 t dry mustard
1/2 t dill weed
1/4 t paprika
1/8 t pepper
1/4 t salt
1/8 t garlic powder
2 T milk

Split the eggs in half lengthwise.
Place the yolks in a bowl and lay the whites on a plate.
Mash the yolks with a potato masher or fork.
Fold in the salad dressing using a rubber spatula.
Sprinkle in the parsley, chives, mustard, dill weed, paprika, pepper, salt and garlic powder.
Carefully pour the milk into the yolk mixture.
Use a fork and stir the mixture together until all the ingredients are incorporated together.
Fill each egg white with the mixture.
Sprinkle the tops with fresh parsley and paprika before serving.

Serving Size:  24

To make hard boiled eggs easier to peel add a pinch of salt to the water when boiling the eggs.  Run under cold water and place the refrigerator for about 30 minutes.  When cracking the egg to peel crack the top and bottom of the egg and roll in your palms to loosen.

We always like to have a nice, light meal the day after Christmas. A souffle isn’t as much trouble as you might think, and it sits well on your tummy after a hectic couple of days.  This is also a nice meal for the ladies that like to shop the specials after Christmas.  For that occasion, you may want to add a nice glass of wine with this souffle and relax with your fellow-shoppers.

1 T olive oil
2 onions cut into wedges
1/2 t salt
1/4 t pepper
3 T butter, divided
1 garlic clove, minced
3 eggs
1 1/2 C milk
1/3 C flour
1 (4 oz) pkg. white cheddar cheese, shredded
1 T fresh sage, chopped

Place the olive oil into a large skillet over medium heat.
Allow the oil to become hot but not smoking.
Add the onion wedges and cook for 5 minutes.
Sprinkle the salt and pepper over the onions.
Add 2 T of butter to the skillet.
Stir in the garlic and continue cooking 8 minutes or until the onion are fork tender.
Remove the pan from the stove and set aside.
Use the remaining butter to grease 10 small (5 oz.) baking dishes.
Set the oven temperature to 400 degrees and allow the oven to heat while finishing the soufflés.
Place the eggs into a mixing bowl.
Whisk the milk in with the eggs.
Add the flour and whisk until smooth.
Add the cheese and sage stirring until all the ingredients are incorporate together.
Fill each baking dish with onions.
Spoon the cheese mixture over the onions in each dish.
Bake 22 minutes or until a golden brown and puffed.
Allow to stand 10 minutes before serving.

Serving Size:  10

Soufflés sound difficult to make but in reality they are very simple and takes very little time, and they are guaranteed to impress your guests.

It’s so nice to have a really pretty punch on the buffet when Christmas Day finally comes.  When our family starts arriving, the kids are getting restless to find out what’s under the tree, and everyone is talking at once, a little glass of sweet, bubbly, and tangy punch puts everyone in a peaceful, and warm mood. 

3 C warm water
2 C sugar
3 bananas, sliced
1 (46 oz) can unsweetened pineapple juice
1 1/2 C orange juice
1/4 C lemon juice
2 (2 liter) bottles ginger ale
Pour the warm water (110 degrees) into the blender.
Add the sugar and bananas and blend until smooth.
Pour into a  punch bowl or large serving bowl.
Carefully stir in the pineapple juice, orange juice and lemon juice until well combined.
Place in the freezer, stirring often, until slushy.
Remove, add the ginger ale and stir to combine.

Serving Size:  24

This makes a great punch for your Christmas day.  Adults as well as children will enjoy a cup while opening presents or after a great dinner.