Recipe Box

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Holiday recipes from the staff

Grandpa Wally’s salsa - A.J. McNaughton
Breakfast French Toast – Suzanne Pacey
Five Cup Salad — MJ Sturgeon
Hollyday Mint Pie – David Brown
Easy Cheesecake – Julia Grochowski
Green Bean Casserole Crescent Cups — Susan Hernandez
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Easy Cheesecake   –  Julia Grochowski
Ingredients
1 graham cracker crust
1, 8 oz. pack of cream cheese (room temperature)
8 oz. of cottage cheese
1 egg
¼ c. of sugar
½ t of vanilla extract
Optional topping
3 oz. baking chocolate, sweetened
½ T milk

Preheat oven to 350 degrees. Unpack crust and set on the side. In a food processor or blender, beat together the egg, sugar and vanilla extract. Continue mixing and slowly add in cream cheese. Stir in cottage cheese, and mix until smooth. Pour the filling into the crust.

For an optional topping, melt baking chocolate and combine with milk. Pour on top of the cheesecake filling and swirl.  Bake for 50 minutes or until the cheesecake is set. Serve hot or chilled. Can be garnished with fruit, jam or caramel.

Grandpa Wally’s salsa  – A.J. McNaughton
Ingredients
28 oz. can diced tomatoes
1/2 red onion
1/2 c. chopped cilantro
2 jalapeno peppers
4 cloves of garlic
1 T olive oil
2 T red wine vinegar
Juice grin 1/2 lime
Dash dried oregano
Salt and black pepper to taste

Place jalapeños and garlic in a small pan on medium heat, and cook until outsides are slightly charred.

Cut ends off jalapeños and combine with garlic and the juice from the can of tomatoes in a food processor and mix until throughly processed. Combine jalapeno/garlic with the rest of the can of tomatoes in a large mixing bowl. Dice 1/2 onion and add to mixing bowl along with cilantro, olive oil, red wine vinegar, juice from 1/2 a lime and oregano. Add as much black pepper and salt needed.
Stir all ingredients thoroughly.

Five Cup SaladMJ Sturgeon

This simple recipe was named accurately. Just put one cup of shredded coconut, mandarin oranges, pineapple chunks, marshmallows, and sour cream in a bowl, chill, serve and enjoy. It’s that easy and very delicious!

Breakfast French Toast  –  Suzanne Pacey
Ingredients
½ c. butter
1 ¼ c. brown sugar
½ t. cinnamon
1 loaf French bread, sliced in ¾ inch slices
5 eggs well beaten
1 ½ c. milk
Confectioner’s sugar

Melt butter in a 9x13 inch pan sprayed with vegetable cooking spray.  Mix butter, sugar and cinnamon in pan.  Place bread on top.   Mix eggs and milk and pour over bread.  Refrigerate overnight.  Bake at 350 degrees 30 to 35 minutes.  To serve, sift confectioner’s sugar on top.

Green Bean Casserole Crescent Cups — Susan Hernandez

2 cans (8 oz each) Pillsbury refrigerated crescent dinner rolls
1 can (10 oz) condensed cream of mushroom soup
½ c. milk
1 t. Worcestershire Sauce
2 cans (15 oz each) green beans, drained
1 c. shredded Cheddar cheese (4 oz)
1 ½ c. French-fried onions

Step 1 – Heat oven to 375 degrees F.  Lightly spray 16 regular-size muffin cups with cooking spray.  Step 2 – Unroll each can of dough.  To make 2 large rectangles, pinch seams and perforations to seal.  Cut each rectangle of dough into 8 equal squares.  Line each muffin cup be pressing 1 dough square in bottom and up sides of cup.  Step 3 – In large bowl, stir together soup, milk, Worcestershire sauce and dash ground black pepper with whisk until smooth.  Add drained green beans, ½ cup of the cheese and 2/3 cup of the onions; gently stir until combined.  Divide mixture evenly among dough-lined cups.
Step 4 – Bake 12 to 15 minutes.  Remove from oven.  Divide remaining cheese and onions evenly onto tops of cups.  Return to oven; bake 5 minutes l
onger or until onions and cups are golden brown.  Cool in pans 5 minutes. Remove from cups; serve warm.

Hollyday Mint Pie  – David Brown
Ingredients
16  Keebler® Fudge Shoppe®  Grasshopper® cookies
3 tablespoons hot water
1 Keebler® Ready Crust® Graham Pie Crust
4 ounces cream cheese, softened*
1/3 cup sugar
2 tablespoons milk
1/4 teaspoon peppermint extract
1 tub (8 oz.) frozen non-dairy whipped topping, thawed
8 drops green food coloring (optional)
Red hot cinnamon candies (optional)
Fresh mint leaves (optional)

Crush cookies. In small bowl combine cookies and water. Spread over bottom of crust. In mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add sugar, milk and peppermint extract. Beat until combined. Fold in whipped topping. Divide mixture in half. Stir food coloring into one half, if desired. Spoon alternating dollops of white and green mixtures on top cookie layer in crust.

Refrigerate at least 3 hours or until set. If desired, garnish top of pie with holly leaves made from cinnamon candies and mint leaves. Store in refrigerator.

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This month's issue

Farrah Haidar, left, and Hala Yassine, are two of the seven sisters involved in Seven Sisters Scones in Johns Creek, offering their customers a modern take on a traditional breakfast treat.
Read more page 20.


 

 

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