What You Need:

1 C of butter, room temperature

1 C of brown sugar, packed well

2 C quick cooking oats

1 1/2 C + 2 T of flour, divided

2 C dried cranberries

1 (8 oz.) container of sour cream

3/4 C of white sugar

1 egg, beaten slightly

1 T lemon peel, grated

1 t vanilla extract

How to Make It:

Allow the oven to preheat to 350 degrees.

Place the butter and brown sugar into a mixing bowl. 

Cream the mixture until lightly and fluffy.

Add in the oats and stir until well combined.

Stir in 1 1/2 C of flour until mixed in well and completely moistened.

Remove 1 1/2 C of the mixture and set aside.

Press the remaining mixture into the bottom of an ungreased 132X9 pan.

Bake 10 minutes until the crust turns a light golden brown.

Place the cranberries into a large bowl. 

Add the sour cream, sugar, egg, lemon peel and vanilla to the cranberries.

Stir in the remaining flour and continue mixing until all the ingredients are combined.

Spread the mixture evenly over the baked crust. 

Sprinkle the reserved crumb mixture evenly over the top.

Bake an additional 20 minutes or until a golden brown on top.

Be sure to cool on a wire rack before cutting.

Makes 3 dozen

Preparation Time:  approximately 15 minutes

Baking Time:  approximately 30 minutes

Total Time:  approximately 45 minutes + cooling

These bars are a perfect dessert for that Christmas buffet.  If you are not fond of cranberries any dried fruit such as apricots or apples with work just as well. 

What You Need:

4 C of water

1 C of sugar

3/4 C of orange juice concentrate

3/4 C of lemonade concentrate

3 firm bananas, sliced

1 (20 oz.) can unsweetened pineapple tidbits

1 (11 oz.) can mandarin oranges, drained

1/2 C maraschino cherries, halved

How to Make It:

Pour the water into the large saucepan and place over medium heat.

Stir in the sugar and both concentrates.

Stirring constantly cook the mixture 3 minutes or until the sugar has completely dissolved.

Remove the pan from the heat and fold in the bananas, pineapple, oranges and cherries.

Pour the mixture into a 3 qt freezer container and freeze overnight.

Remove the fruit from the freezer 1 hour before serving.

Makes 12 servings

Preparation Time:  approximately 1 hour 5 minutes

Cooking Time:  approximately 3 minutes

Freezing Time:  approximately 8 hours

Total Time:  approximately 9 hours 8 minutes

This yummy side dish is perfect for adding a little fruit to your Christmas buffet.  Use red and green maraschino cherries to give this fruit a colorful Christmas touch. 

What You Need:

3 (20 oz.) cans pineapple chunks

1 (5.1 oz.) pkgs. vanilla instant pudding mix

2 (15 oz.) cans mandarin oranges, drained

3 red apples, chopped

How to Make It:

Drain the pineapple reserving the juice.

Add enough cold water to the juice to make 2 C.

In a large bowl whisk the juice mixture and the pudding mix for 2 minutes.

Let the mixture stand for 2 minutes or until the pudding is soft set.

Fold in the oranges, apples and pineapple.

Cover with plastic wrap and chill until chilled through.

Makes 16 servings

Preparation Time:  approximately 10 minutes

Chilling Time:  approximately 1 hour

Total Time:  approximately 1 hour 10 minutes

This nicely sweetened fruit salad makes a great side dish with any meat.  It can also serve as a dessert if you’re in a pinch.  Add drained green maraschino cherries for a special treat. 

What You Need:

3/4 lb. of bacon

1 onion, chopped

1 green pepper, chopped

4 (15 1/2 oz.) cans of homey, drained

1 (14 1/2 oz.) can of diced tomatoes with juice

1 (10 oz.) can diced tomatoes with green chilies

1 (8 oz.) can tomato sauce

How to Make It:

Place the bacon in a skillet over medium heat. 

Cook the bacon for 10 minutes or until crisp.

Drain well on paper towel then crumble.

Place the onion and green pepper into the skillet with the bacon drippings.

Sauté the vegetables for 5 minutes or until tender then drain well.

Place the hominy, both cans of tomatoes with their juice and the tomato sauce into the crock pot.

Stir the bacon, onions and green pepper into the mixture well.

Cover the crock pot and cook on low for 6 hours or until heated through.

Makes 12 servings

Preparation Time:  approximately 5 minutes

Cooking Time:  approximately 6 hours 15 minutes

Total Time:  approximately 6 hours 20 minutes

This colorful and delicious side dish goes great with pork, chicken or turkey.  It adds a touch of zest to your Christmas buffet.

What You Need:

2 (14 1/2 oz.) cans of chicken broth

1 C of lemon juice

1/2 C of lime juice

1/2 C cider vinegar

1/2 C olive oil

1/2 C of brown sugar, packed

1/2 C of fresh sage

1/2 C of fresh thyme, minced

2 T fresh marjoram, minced

3 t paprika

2 t garlic powder

2 t of pepper

1 t salt

2 envelopes of onion soup mix

1/4 C Dijon style mustard

2 (2 lb.) boneless turkey breasts

How to Cook It:

Pour the broth, lemon and lime juice, vinegar and oil into the blender.

Add the brown sugar, sage, thyme, marjoram, paprika, garlic, pepper and salt.

Dump the onion soup into the blender.

Add in the mustard.

Blend until all the ingredients are mixed together well.

Remove 3 1/2 C of the marinade and place in a large sealable plastic bag.

Pour the remaining marinade into a container and refrigerate.

Add the turkey breasts to the marinade in the bag. 

Seal the bag and turn to coat the turkey well.

Refrigerate overnight.

Remove the turkey from the bag and discard that marinade.

Place the turkey breast into a 5 qt. slow cooker.

Pour the reserved marinade over the turkey.

Cover with the lid and cook on high for 4 hours or until the juices run clear. 

Makes 14 servings

This flavorful turkey is much faster to prepare than a whole turkey.  Dried herbs may be used in place of the fresh herbs if you prefer.  When cooking in a slow cooker remove the lid as little as possible.  When you remove the lid the steam escapes.  10 to 15 minutes of cooking time will need to be added each time you remove the lid. 

What You Need:

1 C of mayonnaise

1/4 C of milk

2 t dill weed

1/2 t seasoning blend

1 bunch of romaine lettuce, torn

2 carrots, grated

1 C red onion, chopped

1 cucumber, sliced thin

1 (10 oz.) pkg. frozen sweet peas, thawed

1 (8 oz.) pkg. cheddar cheese, shredded

8 strips of bacon cook and crumbled

How to Make It:

Place the mayonnaise, milk, dill weed and seasoning blend in a bowl and whisk until blended together well.

Cover the dressing and refrigerate until ready to serve.

Place the lettuce into the bottom of a salad bowl.

Spread the carrots over the lettuce.

Layer the onions and then the cucumbers.

Pour the dressing over the top but do not stir.

Sprinkle with the peas, cheddar cheese and bacon.

Makes 16 servings

This simple salad looks like you have been working hours to prepare.  Be sure to layer the ingredients and use a glass bowl if you can.  Make the dressing the day before to give the flavors time to blend together and for convenience. 

What You Need:

4 C of broccoli florets

2 C cauliflower florets

6 carrots, cleaned and cut into slices

2 C of frozen peas, thawed

3 celery ribs, cut into slices

1/2 C onion, chopped fine

1/2 C of red seedless grapes

1/2 C of green seedless grapes

1 C of mayonnaise

1/2 C of milk

2 T cinder vinegar

1 T of sugar

1/2 C of sunflower seeds

How to Make It:

Toss together the broccoli, cauliflower, carrots, peas, celery and onion into a large salad bowl. 

Gently fold the grapes in with the vegetables.

In a separate bowl whisk the mayonnaise, milk and vinegar together.

Add the sugar and whisk until the sugar has dissolved.

Pour the sauce over the salad and stir gently to coat.

Sprinkle the salad with the sunflower seeds.

Chill at least one hour before serving.

Makes 12 servings

Preparation Time:  approximately 20 minutes

Chill Time:  approximately 1 hour

Total Time:  approximately 1 hour 20 minutes

This salad is a refreshing mixture of fruits and vegetables with a crunch twist.  Add nuts such as walnuts or pecans instead of the sunflower seeds.  Mix and match different fruits and vegetables to add your own special touch. 

What You Need:

4 quarts of water

1 1/2 C of sugar

6 cinnamon sticks

8 C of cranberry juice

4 C of orange juice

1/3 C of lemon juice

How to Make It:

Pour the water into a Dutch oven pan and place it over high heat.

Add the sugar and cinnamon and bring the mixture to boil.

Reduce the heat to low, cover the pan and simmer for 25 minutes.

Remove the cinnamon sticks and discard.

Pour the cranberry juice, orange juice and lemon juice into the mixture and stir to blend them in well.

Serve warm with a cinnamon stick in each cup.

Makes 32 servings

Preparation Time:  approximately 5 minutes

Cooking Time:  approximately 25 minutes

Total Time:  approximately 30 minutes

There’s nothing like a warm cup of tea to liven up the Christmas celebration.  This cinnamon laced cranberry tea has a bit of citrus to give it a little spark.  Place the tea in a crock pot on low to keep it warm and tasty all day long.

What You Need:

1/2 C potatoes, peeled and cubed

1/2 C quick cooking oats

1/2 C of butter, room temperature and divided

2 (1/4 oz.) pkgs. active dry yeast

1 C of warm water (115 degrees)

2 eggs

2/3 C of sugar

1 t salt

4 C of bread flour, divided

1 C of whole wheat flour

How to Make It:

Place the potatoes in a saucepan and just cover with water.

Place the pan on high heat and bring the water to a brisk boil.

Boil the potatoes for 8 minutes or until very tender.

Reserve 3 T of the cooking water then drain the potatoes.

Place the oats into a mixing bowl and add the reserved potato water.

Stir the mixture until crumbly. 

In a separate bowl mash the potatoes then stir in 6 T of the butter.

Add the oat mixture to the potatoes and stir until blended together well.

Place the yeast into a mixing bowl, add the water and stir until dissolved.

Beat in the eggs, sugar, salt, 2 C of the bread flour and the potato mixture/

Add the remaining bread flour and just enough wheat flour to form stiff dough.

Lightly flour a flat surface and turn the dough onto the surface.

Knead for 6 minutes or until smooth and elastic.

Grease the side of a non metallic bowl and place the dough in the bowl.

Turn the dough over once to coat all sides.

Cover the bowl with plastic wrap and chill overnight.

Set the oven temperature to 350 degrees and grease two 9 inch round pans.

Lightly flour a flat surface and turn the chilled dough out on the surface.

Divide the dough into 32 balls.

Place the balls, sides touching into the prepared baking pans.

Bake 25 minutes or until golden brown.

Cool on wire racks then brush with the remaining butter.

Makes 32 rolls

These rolls are pretty simple to make and taste great.  Brush the tops with garlic butter or sprinkle cinnamon sugar over the tops after brush with the remaining butter. 

What You Need:

1 lb. butter

3 lemons, sliced

3 T of pepper

1/2 t of salt

2 cloves of garlic, minced

2 T of Worcestershire sauce

1/2 t of hot pepper sauce

2 1/2 lbs. shrimp, uncooked in shells

How to Make It:

Set the oven temperature to 375 and preheat.

Place the butter into a large saucepan and place of medium heat.

Let the butter completely melted add the lemon slices.

Stir in the pepper, salt and garlic.

Pour in the Worcestershire sauce and hot pepper sauce and blend in well.

Bring the mixture to a gentle boil.

Reduce the heat to low, cover the pan and simmer 30 minutes, stirring often.

Lay the shrimp into the bottom of a large roasting pan.

Pour the simmered sauce over the shrimp.

Bake 20 minutes or until the shrimp turn pink. 

Makes 12 servings

Preparation Time:  approximately 15 minutes

Cooking Time:  approximately 50 minutes

Total Time:  approximately 1 hour 05 minutes

No buffet is completely without the appetizers.  These shrimp will make the perfect opening to your Christmas dinner.  Serve in the sauce with a slotted spoon and lemon slices on the side.