Our Favorite Holiday Recipes

The holidays are quickly approaching and food is always an important component to making it a memorable one!  We wanted to share with you our team "Go-To" recipes and hope that you will enjoy them as much as we do! 
Eggnog Cookies (Pam's Fave!)

Servies 32-36
Preheat: 350
Cook time: 10-12 minutes

Cookies Ingredients
3/4 butter softened
1/2 cup sugar
1/2 cup brown sugar
2 egg yolks
1/2 cup eggnog
1 tsp vanilla
2 1/4 cups of white flour
2 tsp baking powder
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp salt

Frosting Ingredients
1/3 butter, softened
3 cups powdered sugar
4-5 TBLS eggnog
1/2 tsp nutmeg
1/4 tsp cinnamon

Cookie Directions:
1. Preheat oven to 350, grease cookie sheet and set aside.
2. In a large bowl, cream butter, both sugars until fluffy. Then add egg yolks, eggnog, and vanilla continue to beat until creamy.
3. Add all dry ingredients, beat on medium until combine.
4. Roll into 1” balls and place 2” apart on cookie sheet.
5. Bake at 350 for 10-12 minutes.

Frosting Directions
Cream butter until fluffy, add powdered sugar (slowly) and beat until combine. Add eggnog, nutmeg, and cinnamon, beat for 3 minutes until smooth.
Frost cookies once they are completely cooled, and sprinkle with nutmeg if desired. Enjoy!

Poppycock (Joels Pick!)

Preheat: 300
Cook time: 20 minutes

1 cup of chopped pecans
1 cup of blanched almonds
8 cups of plain popped popcorn
1 1/3 cup brown sugar
1 cup butter
1/2 cup corn syrup
1/2 tsp cream of tartar
1/2 tsp soda
1 tsp rum flavouring
1 glass of very cold water

1. Heat oven to 300. Spread pecans and almonds on cookie sheet, then bake until lightly toasted (about 20 minutes). Cool
2. Grease large metal or glass bowl, as well as all spoons and utensils you plan to use (even plan to do your hands). Toss nuts and popcorn in the bowl, set aside. Steps 4 and 5 will happen rapidly, so make sure you’re prepared!
3. Prepare a glass of very cold water for temperature testing, place near stove. In a heavy pot combine sugar, butter, corn syrup, and cream of tartar. Cook sugar mixture for about 5 minutes, testing regularly.
**To test the temperature, use a spoon to drop a small drip of sugar mixture into the cold water. If the droplet lays flat on the bottom of the glass, it’s not ready. It is only ready when a droplet forms a ball when dropped into the glass of cold water.**
As soon as it reaches temperature, remove from heat.
4. Add cream of tartar, and rum flavouring. Stir.
5. Pour Sugar mixture over popcorn mixture, using greased utensils to thoroughly combine all ingredients until all pieces are coated with sugar mixture. Turn out popcorn mix into a pre greased cookie sheet, and press into an even layer approximately 1” thick using the back of a spoon.
6. Set out to cool, until hard (cooling can be sped up by placing in fridge, or outside a a short time).
7. Break into manageable pieces and enjoy!

Christmas Morning Wife Saver (Heathers' Numero Uno!)

**Prepare the night before**
Preheat (in the morning): 350
Cooks: for 1 hour

12 slices of bread
12 slices of bacon or thinly sliced ham
1-2 cups of grated cheese

6 eggs
1 tsp salt
1/4 tsp pepper
2 tsp Worcestershire sauce
3 cups of milk
1 tsp dry mustard
1/4 cup minced onion
1/4 cup diced green pepper
1 cup of Cornflakes or Shreddies
Dash of Tabasco sauce (Optional)

1. Place a layer of 6 slices of buttered bread in a 9x13" pan, buttered side down. Layer bacon, then grated cheese, and topped with second slice of bread.
2. Beat all sauce ingredients together, then pour over the bread layers in the 9x13" pan. Try and pour over entire top layer.
3. Refrigerate over night.
4. Pre heat oven to 350.
5. Sprinkle Cornflakes over the entire top layer, then bake for 1 hour uncovered.
6. Go open some stockings a few gifts, and when breakfast is ready, enjoy!
Skip The Dishes (Jolene's Specialty!!!)

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