Day 2 of Giving: Our Favorite Christmas Recipes

Leigh Farrior’s Favorite Sugar Cookies

Alton Brown’s recipe makes the best cookies that keep their cookie-cutter shape. I like to add 2 teaspoons of vanilla extract when I make them for a little more flavor.

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in a large bowl of an electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from the refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If the dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into the desired shape, place at least 1-inch apart on a greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in an airtight container for up to 1 week.

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Mary Lee’s Family Cornbread Dressing

Make a double recipe of your favorite cornbread (Savory cornbread, not sweetened. I use White Lily Buttermilk Cornbread Mix and follow the directions on the package using Buttermilk and adding 1 teaspoon salt.)

  • 2 cups dry cubed bread (biscuits, toast, etc.)
  • 1 cup chopped onions
  • ¾ cup chopped celery
  • 1 Tablespoon poultry seasoning
  • 2 Tablespoons Worchestershire Sauce
  • 3 cups hot chicken or turkey broth
  • 3 eggs (minimum, can use up to 5 eggs)

Crumble cornbread into a large mixing bowl, add cubed dry bread. Cook onions and celery in a small amount of water until tender and add to the bread mixture. Pour in hot broth and mix well. Place a tight cover over the mixing bowl and let steam for approximately 1 hour. Add beaten eggs just before ready to cook. Stir and mix well.

To bake in a skillet: Preheat oven to 450 degrees. Add 3 tablespoons of canola oil to a black iron skillet. Heat oil in the skillet in the oven for 30 minutes until skillet is hot and oil is smoking. Pour the dressing batter into skillet and bake in oven 30-45 minutes. About 10 minutes before the dressing is done, stir the dressing in the skillet and return to the oven for 10 more minutes.

To fry in patties: Cover bottom of the black iron skillet with cooking oil. Heat and fry dressing on both sides until brown.

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Amy Hughes’ Cranberry Vodka Mule

  • A shot and a half of your favorite vodka
  • A little cranberry juice
  • A little Ginger beer
  • A splash of Lime
  • Over ice and yum-o!

*To make it even better you can add some simple syrup to it too. Light, delicious and festive! Enjoy and cheers.

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Michelle C. Payne’s Grammy’s Mac & Cheese

Cooking Time: 1 hour
Preheat Oven: 325
1. Boil 1 lb. pkg. macaroni noodles in salted water until soften, then drain
2. In 13×9 pan mix:

  • 2 eggs
  • Milk (whole) – enough to cover noodles
  • Dots of butter
  • Chunks of American cheese (Grammy says to make sure it’s real American cheese)
  • Salt & Pepper

3. Add noodles & mix – milk should barely cover noodles
4. Bake at 325 for about 1 hour

Good Luck!

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Amy Riddle’s Hot Corn Dip

This is perfect for tailgating or appetizer parties:
  • (2) Cans of Whole Kernel Corn (drained)
  • (1) Small Can of Green Chiles
  • 1/4 Cup of Diced Sweet Onion
  • 1/2 Tsp of Garlic Powder
  • 4 Oz. Cream Cheese (softened)
  • 1/2 Cup of Sour Cream
  • 1/2 Cup of Shredded Pepper Jack Cheese
  • 3/4 Cup of Shredded Monterey Jack Cheese
1. Preheat Oven to 350 Degrees
2. In a mixing bowl, stir together sour cream, cream cheese, spices and shredded cheese (saving out at least 1/4 cup of shredded cheese for topping)
3. Gently add in the corn kernels, green chiles and onion.
4. Spread mixture into a 2 quart baking dish. Top with remaining shredded cheese.
5. Bake for approximately 25 minutes, until heated through and cheese is bubbly.
6. Remove from oven and serve hot with tortilla chips.