Classic recipes made during the Holidays can take on so many variations that we hardly recognize them anymore.  The classic green bean casserole that many of us know and love can be made with very basic ingredients and still be considered the perfect recipe.

4 cups cooked French style green beans
1 can (10 oz) cream of mushroom soup
½ cup milk
1 1/3 cups French fried onions

Place the mushroom soup, milk and pepper in a 1 1/2-quart casserole dish. Stir in beans and 2/3 cup of the fried onions. Reserve the rest for later.  Bake for about 20 to 25 minutes at 350F.  Then top with the remaining 2/3 cup fried onions and bake about 5 more minutes, until onions are lightly browned.

If your family is going into a million different directions getting ready for the Holidays this year, plan to put together this hearty meal early in the morning so it’s ready when you are.  Won’t it feel great to get off your feet and enjoy a home-cooked meal without spending hours in the kitchen?

2 pounds beef stew meat (1-inch cubes)
2 tablespoons canola oil
1 (14oz) can diced tomatoes
1 can beef broth
1 1/2 cup canned or frozen corn kernels
3 medium carrots (sliced)
1 medium onion (sliced)
2 garlic cloves (crushed)
1/2 teaspoon ground cumin
1 bay leaf
Salt and pepper to taste

Brown the beef cubes in hot oil in large skillet.  You may need to do this in several small batches to prevent the beef from “sweating” instead of frying.

Put all ingredients in the crock-pot, stirring to combine.  Then add meat and gently combine. Cover and cook on low for approximately 7 to 8 hours or until beef is fork tender.

With equal amounts of cinnamon and nutmeg in these fragrant and moist muffins, you won’t be able to say they are “just a muffin.”  These are definitely Holiday muffins – suitable for any holiday table or buffet.

2 cups all purpose flour
1 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2/3 cup brown sugar
2 eggs (beaten with fork)
2/3 cup milk
1/4 cup butter (melted)
1 cup peeled and grated/shredded apple
1/4 cup chopped walnuts (optional)

Preheat oven to 350 degrees.
Line muffin tin with paper muffin cups for baking.

In a large bowl sift together the flour, baking powder, salt, cinnamon and nutmeg.  Mix in brown sugar.

In a separate bowl, combine eggs, milk and butter.  Mix well.

Add egg mixture to flour mixture and mix together, do not over mix. Fold in apples and walnuts (if using).

Spoon batter into lightly greased muffin tin.  Bake in preheated oven at 350F for approximately 20 minutes or until golden and baked through.  Let cool in pan for 5 minutes before removing to wire rack to cool completely.

There are many recipes for candied yams that just call for brown sugar and marshmallows.  I like this special Holiday recipe because using oranges in the dish brightens the look and the flavor of the dish so it just seems more festive.

4 fresh yams
¼ cup butter
½ cup orange juice
Zest of one small orange (grated orange peel)
Orange slices (optional)
¼ cup brown sugar
½ bag miniature marshmallows

Boil the yams with their peel on until tender.  Let cool and remove peel.  Cut each yam into about four to five pieces and arrange in large baking dish.  Pour orange juice over yams.  Sprinkle the orange zest over the yams.  Top with brown sugar and dot with butter.  Top with marshmallows and place orange slices on top if desired.
Bake for approximately 20 to 25 minutes at 350F until marshmallows melt.

If you have overnight guests this Holiday season, give them something better than an alarm clock to wake up with… like the smell of cinnamon and sugar drifting through the house!  Good Morning!

Using frozen bread dough speeds up the process for baking these warm and aromatic breakfast rolls.

1 loaf frozen bread dough, thawed
2/3 cups brown sugar
4 tablespoons melted butter
1 teaspoon ground cinnamon
1/3 cup heavy cream
2/3 cup sifted powdered sugar
1 tablespoon milk
½ teaspoon vanilla extract
½ cup chopped walnuts or pecans

Roll dough into a rectangle shape and brush with the melted butter. In a large bowl, combine sugar, cinnamon and chopped nuts then layer over dough. Then starting with the long end, roll the dough up into a log.  Moisten edges with a little water to seal.

Then cut roll into slices.  Place rolls into lightly buttered cake pans and set aside at room temperature.  Allow to rise for approximately 1 ½ hours (dough will have doubled).  Finally pour the heavy cream over rolls and bake at 350F for approximately 25 to 30 minutes.

Combine sugar, milk and vanilla and drizzle over rolls during the last 5 minutes of baking.

If your family has a particularly busy day scheduled during this holiday season, you’ll want to plan far in advance for the dinner time rush.  When everyone gets home from their errands, they will be greeted by the aromas of a slow cooked meal.  Now, won’t that put smiles on your family’s faces!

1 1/2 lbs. cubed stew beef
dash garlic powder for seasoning
1 tablespoon olive oil
1 cans cream of mushroom soup
1 can cream of celery soup
1 medium onion (diced)
4 potatoes (cubed)
3 carrots
1 small can of corn, drained
Salt and pepper

Season cubed stew beef with a little garlic powder and place in a heavy skillet pan with olive oil. Brown on all sides over high heat.

Place vegetables in crock pot. Place beef over vegetables. Pour soups over both beef and vegetables. Add a little salt and pepper. Cover and cook on low for approximately 7 to 8 hours or until beef is tender.

This Holiday-Style whipped potato dish could be called Holiday-Only!  You see, this potato dish is chocked full of butter and cream… not too diet friendly, but certainly worthy of a place on a special Thanksgiving or any holiday dinner table!

6 medium potatoes, preferably Yukon Gold, peeled and cut into chunks.
¼ cup cream
¼ cup real butter
¼ cup sour cream
¼ cup milk
3 peeled cloves of garlic, left whole
chopped fresh chives (optional)
chopped fresh parsley
Salt and pepper to taste

Place potatoes in large saucepan and cover with cold water, add salt and peeled whole garlic cloves. Bring to a boil and cook over medium heat until tender. Drain, discard garlic and return to pan.

Add the milk and beat potatoes with electric mixer until creamy.  Gradually add a little of each of the ingredients and keep mixing.  Depending on your preference you may want to add a little extra or less sour cream.  Season with salt and pepper to taste.  Finally add the chopped parsley and chives if using and stir well.  Serve immediately.

Note:  For roasted garlic potatoes use the same recipe as above but do not add garlic cloves to potatoes while boiling.  Instead crush the garlic cloves and sauté for about 1 minute over very low heat in a little olive oil.  Add mixture to potatoes once cooked and mix with all other ingredients.

After a big day running errands getting ready for your Thanksgiving company, it’s always nice to take a minute for yourself and relax with a nice cup of tea and a lemon cookie.  Of course, these have a little more to offer a tired shopper, what with the raspberry jam and all!  Enjoy!

2 cups flour
1 cup butter (softened)
3/4 cup sugar
2 egg yolk
2 tablespoons fresh lemon juice
2/3 cup raspberry jam (substitute other jam like strawberry if you like)
optional: powdered sugar to sprinkle on top

Preheat oven to 350 F.

Mix butter and sugar until creamy in large bowl. Add egg yolks and lemon juice. Mix well. Mix in flour completely.

Shape dough into small balls. Arrange on cookie sheets about 2 inches apart. Using your thumb or small teaspoon make a small indentation in the center of each ball.

Bake for about 12 to 15 minutes or until lightly golden. Cool cookies for 5 minutes before removing to wire rack to cool completely. Once cooled, fill holes with jam and serve.

Consider making this bread for a late night treat when you want to extend the festivities a little during the holidays.  Your guests will be flattered that you were so thoughtful to share this fabulous recipe with them.  Of course, this is also a tasty treat to wake up to in the morning!

2 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup sugar
1/2 cup butter (melted)
1 egg (beaten with fork)
1/2 cup milk
1 teaspoon vanilla
1 cup peeled, diced apples
1/2 cup raisins
1/2 cup chopped pecans

Preheat oven to 350F.
Lightly grease a loaf pan.

In a large bowl combine flour, baking soda, salt, sugar and cinnamon.  Add melted butter, egg, milk and vanilla. Mix well. Fold in chopped apples, raisins and pecans.

Pour batter into a lightly greased loaf pan. Bake at 350F for approximately 45 minutes or until center is baked through. Cool for 10 minutes in pan before removing to wire rack to cool completely.

Don’t let the idea of cooking chicken and bananas together scare you… kids really enjoy this simple recipe.  Having a few kid-approved meals in mind while you’re planning for your holiday dinners is always a good idea!

4  skinless boneless chicken breasts
1 can corn kernels (drained)
2 bananas, peeled, each cut in half (4 pieces of banana)
1 1/2 cups cream
2 tablespoons butter
4 bacon strips
Salt and pepper to taste

Preheat oven to 350F.

Lightly oil a baking tray and spread corn evenly covering bottom of tray. Take the chicken breasts and carefully cut a small pocket in each chicken breast (slice into the side as if you were dividing into two thin pieces).

Press half a banana into chicken breast pocket (you can mash bananas to make this easier). Close chicken breasts and sprinkle with salt and pepper. Place chicken breasts carefully on top of corn. Drizzle with cream. Cut the butter into small chunks and scatter evenly over corn on tray. Top each chicken breast with bacon slices.

Bake in preheated oven approximately 30 to 40 minutes or until bacon is crisp and chicken is cooked through.