Rocky Mountain Recipes 12-24-12 |

Rocky Mountain Recipes 12-24-12

Merry Christmas Marmalade

Joyce Ramey • Greeley, Colo.

2 Oranges

1 Lemon

3 c. Water

1 lb. Cranberries

8 c. Sugar

1/2 bottle Liquid Pectin

Remove seeds and thinly slice oranges and lemons. Add 3 cups water. Simmer, covered, 45 minutes. Add cranberries and simmer 10 minutes more. Add sugar and bring to a boil, boiling for 2 minutes. Add liquid pectin. Remove from heat and stir occasionally for 5 to 10 minutes before putting into jars. Seal.

Holiday Mint Pie

Marsha Konken • Sterling, Colo.

1 Graham Cracker Crust

1 c. Crushed Fudge Mint Cookies

3 Tbsp. Hot Water

1 (8 oz) Cream Cheese, softened

1/3 c. Sugar

2 Tbsp. Milk

1/3 c. Sugar

1/4 t. Peppermint Extract

1 (8 oz) Cool Whip, thawed

6-10 drops Green Food Coloring

Mix the cookies and water together and gently spread into the bottom of crust. Beat the cream cheese until smooth. Blend in the milk, extract and sugar. Fold in the cool whip. Divide mixture in half. Tint half of the mixture with green food coloring until you have the desired shade of green that you want. Fill the crust alternately with the white and green mixture, smoothing each layer. Chill for at least 3 hours.

Christmas Salad

Hannah Heath • Belle Fourche, S.D.

Cherry Gelatin

1 can Crushed Pineapple

Lemon Gelatin

1 can Cherries and Juice

Orange Gelatin

1/2 pkg. Mini Marshmallows

Lime Gelatin

1 c. Coconut

Layer the following, using 1-3/4 cups of water and juice for each layer. Make sure each layer is firm before adding the next layer. Use an 8-by-11-inch cake pan. Layer 1: Cherry gelatin with 1 can of crushed pineapple. (about 1 cup) Layer 2: Lemon gelatin with 1 can cherries and juice. Layer 3: Orange gelatin with 1/2 package of mini marshmallows. Layer 4: Lime gelatin with 1 cup coconut. Cut into squares.

Christmas Morning Pie

Sharon Raasch • Imperial, Neb.

1 lb. Bulk Pork Sausage with Sage, cooked and crumbled

1 c. Swiss Cheese, shredded

1 c. Cheddar Cheese, shredded

2 (9-inch) Unbaked Pastry Shells

6 Eggs, lightly beaten

1 c. Milk

1/2 c. Onion, chopped

1/3 c. Sweet Red Pepper, chopped

1/3 c. Green Pepper, chopped

In a bowl, combine sausage and cheese. Place half of mixture in each pastry shell. Combine eggs, milk, onion and peppers. Pour half over sausage in each shell. Bake at 350 degrees for 55 to 60 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.

Early American Gingerbread

Marcey Dyer • Pierce, Colo.

2 c. Flour

1 t. Baking Powder

1/2 t. Salt

1-1/2 t. Ginger

1 t. Cinnamon

1/2 t. Allspice

1/4 t. Cloves

1/4 t. Nutmeg

1/2 c. Butter, room temperature

1/2 c. Brown Sugar, packed

1/2 c. Molasses

1/4 c. Honey

2 Eggs

1-1/2 c. Sour Cream

1 Ripe Banana, mashed

Preheat oven to 350 degrees. Grease and lightly flour a 9-by-5-by-2-inch loaf pan. In a large bowl, sift together flour, baking powder, salt and spices. Set aside. In a large bowl, cream butter with brown sugar until fluffy. Add molasses and honey and mix until smooth. Add eggs, one at a time, mixing well after each. Stir in sour cream and bananas until smooth. Gradually add dry ingredients and mix well until just combined. Pour batter into pan and bake 55 to 60 minutes. Serve warm.

Holiday Chicken

Marcey Dyer • Pierce, Colo.

4-6 Boneless, Skinless Chicken Breasts

1 (16 oz) can Whole Cranberry Sauce

1 (6 oz) can Frozen Orange Juice, thawed

1 t. Salt

1/2 t. Pepper

1 Tbsp. Prepared Mustard

Preheat oven to 350 degrees. Place chicken in a lightly greased 9-by-9-inch pan. Mix the rest of the ingredients. Pour over the chicken. Bake for one hour covered. Increase heat to 500 degrees and bake 10 minutes more, uncovered.

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