Holiday Recipe Book


Christmas Morning Rolls

Karen Konkle, Tidioute

Prep: 15 min.

Serves 12 (makes 24 rolls)

24 Frozen dinner yeast rolls

1 Pkg. 3.4 oz. butterscotch cooking pudding (not instant)

1/2 Cup butter

3/4 Cup brown sugar

3/4 Tsp. Cinnamon

1/2 Cup chopped nuts (optional)

Arrange frozen rolls in a greased 9” x 13″ pan. Sprinkle dry pudding over rolls.

Cook butter, sugar, cinnamon and nuts until sugar is dissolved and mixture bubbles. Pour over rolls.

Cover tightly with sprayed foil and leave on counter overnight.

Bake at 350 for 20 minutes.

Let stand for 5 minutes and invert onto a plate.

Rye Bread Dip

Karen Konkle, Tidioute

Prep: 10 minutes

Serves 10

1 Loaf of rye bread or pumpernickel, unsliced (round or regular shaped)

1 Pint sour cream

1 1/2 Cup mayonnaise

2 Tsp. dill seed or dill weed

1 Small onion, grated (optional)

1 Small jar dried chipped beef, chopped

Cut out center of bread, leaving only the shell. Tear the center into bite size pieces.

Put filling in center and dip. Enjoy!

Baked Apple Dessert

Karen Konkle, Tidioute

Prep: 15 minutes

Serves 12

1 Cup sugar

1 Tbsp. flour

1/2 Tsp. Cinnamon

Pinch of salt

3 Large cups diced apples


3/4 Cup flour

3/4 Cup brown sugar

3/4 Cup oatmeal (quick)

1/2 Tsp. baking powder

1/2 Cup melted butter

Mix together first five ingredients. Place in a greased 9” x 9″ baking dish.

Crumble remaining ingredients an put over top of apple mixture.

Bake at 350 for 45 minutes.

Super Easy Chicken Pot Pie

Karen Konkle, Tidioute

Prep: 15 minutes

Serves 6

1/2 Tbsp. olive oil

3 Boneless skinless chicken breasts cut into bite-sized pieces

1/2 Cup Onion chopped

1/2 Tsp.. garlic salt

1/4 Tsp.. pepper

16 oz. Mixed vegetables (1 bag frozen vegetables)

10.75 oz. Cream of chicken soup, 1 can, can use reduced fat

1 Cup cheddar cheese, divided shredded reduced fat

2 Pie crusts refrigerated

Preheat oven to 450.

Heat olive oil in a large skillet. Add chicken, onion, garlic salt and pepper. Cook until chicken is done.

Mix in the vegetables, chicken soup and milk and cook until heated through.

Spray a 1.5 quart casserole dish with cooking spray and place the first pie crust along the bottom and up the sides.

Stir 1/2 cup cheddar cheese into the chicken vegetable mixture and pour into the casserole dish.

Sprinkle the top of the chicken mixture with the remaining 1/2 cup cheddar cheese and then arrange the second crust on top.

Cut a slit in the middle of the crust and place in the oven.

Bake for 15 to 20 minutes, until the crust is golden brown.

Stuffing Bundt Pan

Kim Williams, Russell

Prep: 15 minutes plus baking

Serves 8 to 10

2 Tbsp. vegetable oil

3 Stalks of celery chopped

4 Slices of cooked bacon crumbled

2 Tsp. garlic powder

Salt and pepper to taste

2 Cups of turkey or chicken stock

4 Eggs

Minced parsley

2 Large loaves of bread, dried and cubed

Preheat oven to 450. Spray bundt pan with nonstick spray.

Put vegetable oil in a pan over medium heat. Add celery and onions and cook for 5 minutes, stirring until soft. Add bacon, garlic powder, salt and pepper and cook for another minute.

In a mixing bowl, combine stock, eggs and parsley. Add dried bread cubes and stir. Add cooked vegetables and stir.

Transfer to bundt pan and bake for 45 to 55 minutes.

Mini Quiches

Kim Williams, Russell

Prep: 10 minutes plus baking time

Makes 18 mini quiches

3 Cups zucchini grated

1 Cup Bisquick

1/2 Cup grated onion

1/2 Cup grated parmesan cheese

1/2 Cup colby jack cheese

1 Tbsp. parsley

1/2 Tsp. salt

1/4 Tsp. pepper

1/2 Tsp. garlic powder

1/2 Cup vegetable oil

4 Jumbo eggs slightly beaten

1/2 Cup cooked bacon or ham

Heat oven to 350. Coat muffin pans with nonstick cooking spray.

Mix together all ingredients and fill each muffin cup half-way to the top.

Bake for 24 minutes, until golden brown.

You can try adding your favorite filling like spinach or broccoli.

Buckeye Brownies

Kim Williams

Prep: 30 minutes to bake

Makes 2 to 3 dozen

19 1/2 oz. Package brownie mix

2 Cups powdered sugar

1/2 Cup plus 2 tbsp. butter softened and divided

1 Cup creamy peanut butter

6 oz. Package semi-sweet chocolate chips

Prepare and bake brownie mix in a greased 13” x 9″ baking pan according to package directions. Let cool.

Mix together powdered sugar, 1’2 cup butter and peanut butter. Spread over cooled brownies. Chill for one hour.

Melt together chocolate chips and remaining 6 tbsp. butter in a sauce pan over low heat, stirring occasionally. Spread over brownies. Let cool. Cut into squares.

Peanut Butter Crunch Cake

Pat McMillen, Sugar Grove

Prep: 25 minutes

Serves 15

1 Box yellow cake mix

1/2 Cup brown sugar

1 Cup creamy peanut butter

1 Cup water

1/4 Cup vegetable oil

3 Eggs

1/3 Cup chopped nuts (optional)

1 10 oz. package chocolate chips

Heat oven to 350. Grease and flour a 13” x 9″ x 2″ pan.

Beat cake mix, brown sugar and peanut butter in large bowl on low speed until crumbly. Reserve 2/3 cup of the crumbly mixture.

Beat remaining crumbly mixture, water, oil and eggs on low speed, scraping the bowl constantly until moistened. Beat on medium speed scraping the bowl frequently for two minutes.

Mix in half the chocolate chips. Pour batter into prepared pan.

Stir nuts and the rest of the chocolate chips into reserved mixture. Sprinkle over batter.

Bake until cake springs back when touched lightly in center (40 to 45 minutes)

Loaded Potato & Buffalo Chicken Casserole

Jenna Chase, Sugar Grove

Serves: 6

Prep Time: 30 minutes

Source: Unknown


2 lbs boneless, skinless chicken breasts, cubed and fully cooked

8-10 medium potatoes, cubed (skin on)

1/3 c olive oil

1 ¢ tsp salt

1 tbsp pepper

1 tbsp paprika

2 tbsp garlic powder

6 tbsp hot sauce


2 c fiesta blend cheese

1 c crumbled bacon

1 c diced green onion

Directions: Preheat oven to 475. In large bowl, mix all spices, hot sauce, and olive oil together. Add cubed potatoes and stir to coat. Scoop potatoes into a prepared baking dish, leaving behind as much of the oil mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 15 minutes until cooked through and crispy. While the potatoes are cooking, mix the oil/spice mixture to coat the chicken. Once the potatoes are done, lower the oven temperature to 400 and put the chicken on top of the potatoes. Mix all topping ingredients together and place on top of chicken. Bake for another 15 minutes or until cheese is bubbly. Serve with ranch or extra hot sauce.

*Note: This is pretty spicy. To cut down on the heat, cut the pepper and the hot sauce in half.

Cream Cheese Banana Bread

Jenna Chase, Sugar Grove

Serves: 6

Prep Time: 30 minutes

Source: yummiestfood.com


For bread:

1 egg

1 cup brown sugar

1/4 cup vegetable oil (or coconut oil)

1 tablespoon vanilla extract

1/4 cup sour cream

2 mashed ripe bananas

1/2 teaspoon baking powder

1/2 teaspoon baking soda

Pinch of salt

1 cup flour

For Cream Cheese mixture:

1 egg

1/2 cup granulated sugar

4 ounces cream cheese, softened

3 tablespoon flour

Directions: Preheat oven to 350. Spray a loaf pan with cooking spray, set aside. In a large bowl, add the egg, brown sugar, vegetable oil, sour cream, vanilla, and whisk to combine. Add the mashed bananas and mix together. Add 1 cup flour, baking powder, baking soda, pinch of salt, and stir gently with a spoon until just combined. Spread half of the banana batter into the prepared loaf pan with a spatula. In a separate bowl, combine cream cheese ingredients and spread over mixture on top. Top with remaining banana batter and smooth very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary. Bake for about 35-40 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean. Cool and serve.

Buffalo Chicken Crunch Rolls

Jenna Chase, Sugar Grove

Serves: 10

Source: Self

Prep Time: 1 hour


1 package Wonton Wrappers

Canola Oil

2 c shredded chicken

1 1/2 c ranch or blue cheese

1 c shredded cheddar cheese

1/2 c hot sauce

Directions: Mix all ingredients except for the first two together to make a thicker chicken wing dip. Place a small spoonful on wonton wrapper.

Fold up and seal edges by dabbing with droplets of water. Heat oil in large skillet and place wontons in. Fry until golden brown (about 1 to 2 minutes). Serve with extra ranch or blue cheese.

*Note: These can also be frozen beforehand for easier handling when deep frying.

“Snowmobile Soup”

(Creamy chicken & wild rice soup)

Jenna Chase, Sugar Grove

Serves: 6

Prep Time: 1 hour

Source: Mom (Linda Chase)


1/3 c chopped carrot

1/3 c finely chopped onion

1/3 c chopped celery

2 Tbsp butter

1/4 c flour

2 14.5 oz cans chicken broth

2 c cooked long grain rice

1/2 tsp salt

1/4 tsp pepper

1/8 tsp garlic

1 c 2% milk

2 Tbsp lemon juice

Directions: In large saucepan, saute the carrots, onion, and celery in butter until tender. Stir in flour until blended. Gradually stir in broth. Add the rice, chicken, salt, pepper, and garlic powder; bring to a boil. Reduce heat, cover, and simmer for 10-15 minutes or until veggies are tender. Reduce heat to low. Stir in milk and lemon juice. Cook and stir for 5 minutes until heated through.

Creamy Banana Bread

Carol Wilcox, Russell

1/2 Cup Butter (softened)

1 8oz Cream Cheese softened

1 1/4 Cups white sugar

2 eggs/ Beat in one egg at a time

1 Cup mashed bananas

1 teaspoon vanilla extract

2 1/4 Cups flour

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

3/4 chopped pecans “optional”

Mix all of the above

2 Tablespoons brown sugar

2 Tablespoons cinnamon

These last two ingredients are mixed together sprinkled on top of bread before baking.

350 degrees for 45 minutes

I use my electric mixer for this recipe, it makes two loaf pans please don’t forget to grease and flour your pans. It makes the best banana bread.

Quick Peanut Butter Blossoms

Carol Wilcox, Russell

1 box Pillsbury plus yellow cake mix

1 Cup peanut butter

1 egg

1/3 Cup water

Mix together

Roll in to inch balls

Bake at 350 degrees 9-11 minutes

Do not grease cookie sheet

Once out of the oven

Immediately top with a Hershey kiss or miniature peanut butter cup.

Very quick and easy instead of original recipe!

Holiday favorite!

Sauerkraut Balls

Carol Wilcox, Russell

1 pound Bob Evans original sausage

1 pound sauerkraut chopped and drained

3/4 C Quick oatmeal

1 beaten egg

2 Tablespoon brown sugar

Mix together

Preheat oven 375 degrees

Roll in 1 inch balls bake 23 minutes

Freezes very well/ so u can make ahead if you would like.

I usually double or triple this recipe!

Apple/Peach/Pecan Pie

Carol Wilcox, Russell

Crust: 3 Cups Flour

Dash of Salt

One Cup Butter Crisco

2/3 Ice Cold Water

6 cups Apples

4 cups Peaches

1/2 Cup Pecans

Layer 2 Tablespoons of

Flour inside pie mix

Streusel topping:

1/2 stick soften butter

1 Cup of Flour

1 Cup Brown Sugar

Tablespoon cinnamon

Mix together topping

Ingredients, sprinkle over

Top of your pie.


350 degrees

50-60 minutes ovens may vary

Keep an eye on streusel topping from burning. Keep pie shield or cover outer crust with foil.

Company Potato & Ham Soup

Kathy Betts, Warren

Servings: 8-10

Preparation Time: 90 minutes

3 c. Chicken broth

8 Russett potatoes, peeled and cubed

1 t. Salt

1 Onion, chopped

4 Celery ribs, chopped

1 Clove garlic, minced

2 T. Bacon grease

2 T. Butter

5 T. Flour

12 oz. Cubed ham

1 lb. Bacon, cooked reserving grease

Lay bacon out on a baking sheet and bake in 400∂ oven. Reserve bacon grease and drain bacon on paper towel.

While bacon cooks bring chicken broth, potatoes and salt to a boil in a 5 quart pot. Add more cubed potatoes if needed. Potatoes should stick up out of the broth. Reduce heat and simmer until potatoes are tender. Strain potatoes from the stock. Set both aside.

Saute onion, celery and garlic in 1 tablespoon of bacon grease in large stock pot until tender. For smoother soup you may scoop onion/celery mixture into a blender and puree. If you prefer a chunkier soup skip this blender step and proceed to make roux with the sauteed vegetables.

Melt two tablespoons butter and one tablespoon of bacon grease medium heat. Add flour to make a roux stirring with a whisk. Turn heat up and quickly pour in chicken broth and milk. Stir constantly until thickened. Reduce heat to low.

Add onion/celery puree and ham and simmer 10 minutes.

Crumble 4 strips of bacon into soup. Add more bacon if you prefer. Salt and pepper. Simmer 30 minutes.

Pecan Snowballs

Kathy Betts, Warren

Source of Recipe: Grandma Kerrigan-Beas

1 lb. Butter, softened

1/2 c. White sugar

2 t. Vanilla

1/8 t. Salt

3 c. Ground pecans

4 c. Flour

1 lb. Powdered sugar

Cream butter and sugar with your hand in a bowl on your lap until you can’t feel the sugar granules. Get comfortable! Warmth from your hand and lap are key.

Add vanilla and salt. Add pecans and blend well with your hand. Add flour one cup at a time.

Roll into quarter size balls and place on greased cookie sheet. Bake at 300∂ for 25-30 minutes, until bottom is light tan.

Remove balls and roll in powdered sugar while still warm. Roll in powdered sugar a second time.

Completely cool before storing. Lay wax paper between layers to keep balls from sticking together.

Cappuccino Brownies

Barbara McCullough, Warren

1 box brownie mix

2 tsp. Cinnamon

1 Tbsp. instant coffee

Prepare brownies according to package directions. Add the cinnamon to dry ingredients. Dissolve the instant coffee in the water stated on the box before adding to dry ingredients. Bake according to package directions. When completely cool frost with cinnamon icing.

Cinnamon Icing

3/4 stick butter

2 Tbsp. Crisco

Pinch of salt

3/4 tsp. vanilla extract

1/4 c. heavy whipping cream

2 tsp. Cinnamon

3 c. confectioner’s sugar

Beat together butter, Crisco and salt. Sift together cinnamon and sugar. Add 1/2 of sugar mix to butter mixture. Beat until creamy. Add the vanilla to the cream. Alternate adding sugar and cream, beating after each addition. Beat until fluffy. Frost brownies then cut into squares. Serve with ice cream of choice.

Leftover icing can be stored in the refrigerator for later use.

Prep time: 25 minutes

Bake Time: As per package

Servings: 24

Source: Brownies – myself/ Icing – internet.

German Chocolate Pie

Amy Jo Ransom, Clarendon

The Favorite Pie/My Family’s 2018 Thanksgiving

Serves: 8

Prep. Time 1 1/2 hours

Source: Adapted from Online Recipe


For Pie:

9 Inch Pie Crust, Refrigerated or Homemade


4 Ounces German Sweet Chocolate, Chopped

2 Ounces Unsweetened Chocolate, Chopped

1 Can (14 Ounces) Sweetened Condensed


4 Large Egg Yolks

1 Tsp Vanilla Extract

1 Cup Chopped Pecans


1/2 Cup Packed Brown Sugar

1/2 Cup Heavy Whipping Cream

1/4 Cup Butter, Cubed

2 Large Egg Yolks

1 Cup Sweetened Shredded Coconut

1 tsp Vanilla Extract

1/4 Cup Chopped Pecans


1. Preheat Oven to 400 degrees. Fit Pie Crust in 9 in. pie plate. Trim & flute edge. Line unpicked pastry with a foil or parchment paper. Fill with pie weights, dried beans or uncooked rice.

2. Bake 11-13 minutes or until bottom is lightly browned. Remove foil and weights; bake 6-8 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 350 degrees.

3. In a microwave, melt chocolates in a large bowl; stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla; stir in pecans. Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour on a wire rack.

4. Meanwhile, in a small heavy saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat.

5. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture thickens and a thermometer reads 160 degrees, stirring constantly. Remove from heat. Stir in coconut and vanilla; cool 10 minutes.

6. Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold.

Chocolate Gobs

Tammy English, Clarendon

Bake 400 degrees 8-10 minutes

Sift together:

2 Cups flour

1/2 Cup Cocoa

1 1/2 Tsp Baking Soda

1/4 Tsp Salt

Cream together:

1/2 Cup Margarine

1 Cup Sugar

Add 1 Egg

1/2 Tsp Vanilla

1 Cup Milk

Add flour mixture to creamed mixture alternately with the one cup of milk. Drop by teaspoon on un-greased cookie sheet. Cool on Rack put together with filling.


6 Tbsp Flour

1 Cup Milk

1 Cup Margarine

2 Cups Powder Sugar

1 Tsp Vanilla

Cook flour and milk stirring constantly until a thick paste forms. Set aside to cool.

Beat together sugar and butter and vanilla until light and fluffy.

Add cooled paste mixture and beat until able to spread.