2 pounds cooked, flaked catfish filets
8 cups cooked popcorn rice
1 cup frozen green peas
1 cup frozen corn
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 cup chopped green onion tops
3/4 cup shredded purple cabbage
4 Tablespoons chopped fresh parsley
1-1/2 teaspoons Creole seasoning
1 teaspoon curry powder
1-1/2 cups mayonnaise
Cook and drain peas and corn.
Combine all ingredients, adjusting seasoning to taste. Adjust amount of mayonnaise for desired consistency.
4 cups cubed peeled butternut squash
1 onion, chopped
1 tablespoon honey
Salt and Pepper
1/2 teaspoon garlic powder
2 cups chopped lettuce
1/2 cup shredded cheddar cheese
6 tablespoons salad dressing of your choice
1/2 cup seasoned stuffing cubes
1/2 cup dried cranberries
4 bacon strips, cooked, crumbled
Heat oven to 400 degrees.
In a bowl, toss first 6 ingredients. Transfer to a baking pan coated with cooking spray. Bake 25 minutes or until vegetables are tender. Cool slightly.
In another bowl, combine lettuce, cheese and squash mixture. Drizzle with 4 tablespoons dressing, toss. Divide salad among 8 plates, top with stuffing cubes, cranberries and bacon. Drizzle with remaining dressing, then serve.
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1 1/2 cups miniature marshmallows
1/2 cup red and green candy-coated chocolate candies (M&Ms)
1/2 cup hot fudge topping, heated, if desired
Heat oven to 350°F. Grease 12-inch pizza pan with shortening, or spray with cooking spray.
In pan, break up cookie dough into pieces and press out dough evenly in bottom of pan to form crust. Bake 12 to 17 minutes or until light golden brown.
Sprinkle marshmallows and candies evenly over crust. Bake 2 to 3 minutes longer or until marshmallows are puffed. Drizzle hot fudge topping over top.
Cool completely, about 1 hour. Cut into wedges to serve.
12 oz bag cranberries
1 cup sugar
1 orange, juiced, plus 1/2 teaspoon zest
1/2 cup roasted pistachios, chopped
1 pear, cored, chopped
2 tablespoons diced candied lemon peel
1/4 teaspoon cumin
Salt and Pepper
In a pan, cook cranberries, sugar and orange juice until cranberries burst. Let cool. Stir in zest, nuts, pear, lemon peel and cumin, season, then serve.
Beat egg yolks and sugar in large mixing bowl until thick and lemon colored. Pour into 5 quart Dutch oven. Mix in milk and cinnamon. Cook over low heat, stirring constantly, until thick, about 30 minutes. Remove from heat.
If it gets lumpy, cool and put into blender to smooth. Stir in rum and extracts. Transfer to non metal container. Refrigerate at least 8 days before serving.
To serve, remove cinnamon stick and sprinkle with nutmeg
1 pkg. super moist white cake mix
1 (3 oz.) pkg. raspberry Jell-O
1 (3 oz.) pkg. lime Jell-O
2 cups boiling water
1 (8 oz.) container Cool Whip, thawed
Gumdrops (red and green)
Prepare cake as directed on package. Pour batter into 2 round pans (8 or 9 inch). Bake as directed. Cool 10 minutes. Remove from pans; cool completely.
Place cake layers, top side up, back in the 2 pans (clean). Prick each layer with utility fork at 1/2 inch intervals.
Pour 1 cup of the boiling water over the raspberry Jello in bowl. Stir until Jello is dissolved. Spoon over 1 layer of cake. Repeat with lime Jello and other layer of cake. Refrigerate 3 to 4 hours.
Dip 1 layer in pan of warm water 10 seconds; invert on plate, gently shaking to loosen. Remove pan; spread layer with 1 cup of Cool Whip. Remove other layer from pan in same manner; invert onto first layer. Frost with remaining Cool Whip.
3/4 cup granulated sugar
1/3 cup baking cocoa
1/2 cup firmly packed brown sugar
1 1/2 cups dried cherries
1 cup semi-sweet or milk chocolate chips
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 wide mouth quart size canning jar per gift
Rings and flat lids
Colorful print fabric to cut in 6-inch circles
Dry measuring cups
Paper, pencils, color markers to make labels
Tape or yarn to attach labels
Whisk together the flour, baking powder and baking soda.
In a wide mouth quart jar, layer ingredients in order listed. Press after each layer before adding next ingredient.
Prepare the label instructions
Tips for Packing Mix Jars
-Use dry measuring cups and measure accurately
-Do not assume a pasta sauce or mayonnaise jar is a quart.
-Blend the flour, baking powder, soda and salt with a wire whisk
-Pack layers tightly in the order they are listed so all the ingredients will fit and won’t get mixed up
-If you want to keep two layers separate, cut a circle of wax paper and lay between.
-If baking cocoa is in the middle, wipe down the inside of the jar with paper towel to prevent streaking.
-Place lid on to pack tightly the last layer.
-Lay fabric ring over lid and screw on the ring portion of the lid.
Attach ingredient list and directions with tape or punch a hole and tie it on with yarn or ribbon.
Attach the following recipe on a gift label: Chocolate Cherry Cookies
Makes 3 dozen
Preheat oven to 375 degrees F.
Empty jar of cookie mix into a large mixing bowl. Thoroughly blend the mix ingredients. Add 3/4 cup butter or margarine, softened, 1 large egg, slightly beaten, and 1 teaspoon vanilla extract. Mix until completely blended; it will be a very stiff mix and may require hand mixing.
Grease or line baking sheets with parchment paper.
Shape dough in to balls the size of walnuts. Place 2 inches apart on baking sheets.
Bake 12 to 15 minutes.
Cool 5 minutes on a baking sheet. Remove to racks to finish cooling.
2 boxes instant vanilla pudding (small boxes)
1 quart (4 cups) eggnog
2 tablespoon pumpkin pie spice
8 oz tub Cool Whip, divided
1 deep dish (or 2 regular) graham cracker pie crust
In large mixing bowl, use a whisk to mix eggnog, pumpkin pie spice, and vanilla pudding mix. Mix well for 2 minutes, then fold in 4 oz (half tub) of Cool Whip, mix well. Pour into pie shell(s). Put in refrigerator and let set for 2-4 hours.