December 24th Recipes

Cookbook 12/24/2018

“Cherry Pie Pull Apart”

28 oz refrigerated pie dough (2 pkgs)
1 c. cherry pie filling
1 egg beaten, optional

Preheat oven to 400 degrees. Line a 8 or 9 inch round cake pan with parchment paper. Roll out pie dough. Use a 2 inch round cookie cutter and cut as many circles as you can out of the dough. Repeat with second dough. Pick up one circle, pinch ends together to make a boat shape. Spoon in one cherry from the pie filling and place into the cake pan facing up. Repeat with remaining circles until the pan is full. Brush with optional beaten egg, then bake for 12-15 mins until the edges turn golden. Serve in pan or put onto a serving plate. Enjoy!

www.tipbuzz.com

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“Easy Hamburger Cheese Casserole”

1 lb. cooked hamburger
1/4 tsp. salt
1/2 of a 16 oz pkg of frozen mixed vegetables
1 10 3/4 oz can undiluted cream of chicken or mushroom soup
1/4 c. shredded cheese
1/2 32 oz pkg unfrozen seasoned potatoes, thawed

Put hamburger into a lightly 2 1/2 quart casserole dish. Layer mixed vegetables, soup, and cheese. Top with potoatoes. Bake 400 degrees for 30 mins or until golden brown. Makes 4-6 servings.

Flossie, Moberly

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“PECAN CHEESECAKE PIE”

Cheesecake Layer:

1 refrigerated pie crust
1 8 oz pkg cream cheese
½ c. sugar
1 egg

Pecan Layer:

2/3 c. dark corn syrup
2 eggs
2/3 c. sugar
1 ½ Tbsp. butter, melted
½ tsp. vanilla
1 c. pecans

Preheat oven to 350. Spray a 9 1/2 inch pie plate with nonstick baking spray. Press the pie crust into the pie plate and crimp the edges. Refrigerate while you make fillings. Bet the cream cheese and sugar until creamy. Add egg and beat again. Spread in the bottom of the unbaked pie crust. Whisk together the dark corn syrup, eggs, sugar, butter and vanilla. Stir in the pecans. Gently spoon the mixture over the cheesecake layer. Cover the edges of pie crust and bake for 50 mins. Remove from oven and let cool for 1-2 hours. It will be puffy when it comes out, but will sink as it cools. Refrigerate until chilled all the way through.

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“Cranberry Salad”

Put in a 9×13 cake pan

1 pkg. cranberries, ground
2 c. sugar

Add sugar to cranberries and set overnight in fridge. (Need a big container to mix). Next morning, add 1 carton (8 oz) cool whip, 1 can (20 oz) drained crushed pineapple, 1 c. nuts (pecans or walnuts), 1 reg. pkg mini marshmallows. Mix and chill. Serves 10.

Donna Guthrie

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Crab & Shrimp Dip

1 med green pepper, chopped fine
1 med onion, chopped fine
1 c. celery, chopped
6 1/2 oz can crab meat
6 1/2 oz can shrimp
1/2 tsp. salt
Dash pepper
1 Tbsp. Worchestershire sauce
1 c. mayo
1 c. buttered crumbs

Mix all together. Chill in fridge. Serve with torilla chips, crackers, etc.

Kathleen, Centralia

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