NWR: Please share your 'signature' holiday dishes

We are having both families for christmas eve this year, and I want to start some holiday traditions in the kitchen.
Any help is really appreciated!!!!

Recipes are bonus if you wouldn't mind sharing

THANKS LADIES

This is my favorite topic!!
This is my favorite- I make this ALL the time, even for when friends are stopping by for drinks. It's a Pampered Chef recipe, for a spinach and artichoke stuffed wreath. Last time I made it,. I had broken some extra bits of croissant, and rolled them thin, and made a bow. Perfect for Xmas, I will DEFINITELY turn this into my traditional dish!

2 rolls Pillsbury Crescent rolls
1 can Artichoke hearts (drained and chopped)
1 package frozen chopped spinach (this will need to be thawed).
1 cup Shredded mozzarella cheese
1 package feta cheese crumbles
½ cup chopped red bell pepper (1 small pepper, or ½ a large)
1/3 cup of mayo (might be more, I will double check)
¼ teaspoon coarsely ground black pepper
1 clove garlic, pressed

1 egg white, lightly beaten
2 tablespoons grated parmesan cheese

In a large bowl, combine spinach, artichokes, cheeses, bell pepper, garlic, mayo, and pepper.

Mix it up good now. Open the crescent rolls, and separate into 16 triangles.

On moms large round stone, arrange 8 triangles in a circle, points facing out (they will hang off the side of the stone). Arrange 8 remaining triangles on the inside of the circle, with the wide part of the triangles touching (each one you place will overlap the one before. My picture doesn’t accurately depict this.).

Using a small roller (I don’t have one, I used a can of gravy. Your fingers will work, too- but the gravy worked better), roll flat the area where the 2 sets of croissants meet, blending away the seams. This will make a nice smoth place for the filling to sit.

Be sure to not roll the inside triangles together!!!

Using a small scoop, scoop the spinach mixture onto the rolled surface area.

Starting with the last triangle you placed on the inside, fold it over the mixture to the outside of the wreath. Next, fold the opposite triangle towards the inside. Alternate until you are done. *There will be areas where the filling will show*

Brush egg white on top, sprinkle with parm cheese.

Bake at 350* for 25 minutes.

YAY!

*This doesn’t need to be perfect, I will tell you this- the crescent rolls are not perfect triangles, they are more like right triangles, so the folding over is not perfect, the alternating thing is usually a little sloppy. But once it’s all baked up, it looks great.


EDITED TO ADD PIX.
The circle is a round pampered chef stone.
I hope this helps, I drew it in paint shop!


I will try that again.

I also just noticed that in Community, ther's a recipe board.
MMmmm

Mine is a dessert and its so easy its unbelievable! (warning i don't use measurements so i am guesstimating- sorry!)

I make rocky road fudge for any event and it comes in demand I have to make it for three parties this week that the host called and requested i bring it!

Get a bag or chocalote chip ( i prefer the semi sweet but the milk chocolate works just as well - i usually get the large bag (i think its 16 oz but not sure)

a jar of extra crunchy Jif peanut butter (12 oz if you can)

and a 12 oz bag of mini marshmallows

mix the peanut butter and chocolate chips (the whole bag and jar) in a microwave safe bowl - microwave on high for 2 minutes (or until melted)

stir in half the bag of marshmallows and pour into a pan ( i prefer a spring cheescake pan) you can make it thick or thin depending on how many you need to feed. Sprinkle marshmallows on top. and refrigerate for 48 hours.

I love it and it tastes wonderful - you can play with the amounts also - i prefer less marshmallows but my family prefers lots so i use the whole bag for them.

Hope this helps!!

OK- trying to get the pix of the croissant lay out...
ALSO, What I do is I will cook it most of the way, so it's not soft anymore, and then throw it back in before people get there, for 5 minutes. Best served warm
Good luck!

OHH!!!
Thank you!! It makes sooo much more sense now

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Posted by Naunie

OK- trying to get the pix of the croissant lay out...
ALSO, What I do is I will cook it most of the way, so it's not soft anymore, and then throw it back in before people get there, for 5 minutes. Best served warm
Good luck!

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I'm dying to see pics of the final product!

I am definately going to try those

any others??

My friend just emailed me this recipe:

Stuffed mushrooms (looks good!!)

12 fresh white button mushrooms, brushed clean
1 tablespoon olive oil
3 tablespoons minced shallots (about 2 large shallots)
2 cloves garlic, minced
3 tablespoons finely chopped fresh cilantro leaves
1 lemon, juiced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 ounces smoked mozzarella, cut into 12 (1/2-inch) cubes (she uses garlic and herb flavored goat cheese)
1 spray olive oil cooking spray
3 tablespoons finely chopped fresh parsley leaves

Preheat oven to 350 degrees F.
Remove stems from button mushrooms and set aside mushroom caps. Finely chop the stems. In a nonstick 10-inch saute pan, heat the olive oil over medium-high heat. Add the shallots and saute until translucent, about 1 1/2 minutes. Add the garlic and mushroom stems to the shallots and continue to saute until soft, about 2 minutes. Remove from heat and fold in cilantro and lemon juice. Season with salt and pepper, to taste.
Place mushroom caps on a nonstick baking sheet with the hollow sides facing up. Place 1 mozzarella cube in each cap and cover with 1/2 teaspoon of the shallot mixture. Lightly spray the caps once with olive oil cooking spray. Bake for 10 minutes or until cheese is melted and mushrooms are golden brown. Remove from oven, sprinkle with chopped parsley and serve warm.

I have a recipe for an easy corn casserole and penne pasta (both are so yummy!)

corn casserole
1 can creamed corn
1 can regular sweet corn
1 pack jiffy corn mix
1/2 cup sour cream
1/2 stick butter (dont really need this much or any at all IMO)
1/2 package of shredded cheddar cheese

mix all of the ingredients together and pour into a greased casserole dish, bake at 400 degrees for 45 min or till brown on top

sprinkle shredded cheddar cheese and put back in oven for another 10-15 min or till melted.

Penne Pasta
1 package penne pasta
2 cans crushed tomatos (surprisingly I found that the pathmark brand works the best!)
4 cloves garlic
1 medium sized white onion
crushed red pepper
3/4 of a small cointainer of heavy cream
fresh or dried basil

salt the pasta and cook it
when that is about to be done you can start the sauce - sautee onions,garlic,and lil red crushed pepper, when the onions are translucent, add the tomatos, when it boils lower the heat to a simmer and add the cream, then you can add the basil and pasta to the sauce.
you can also add vodka to the sauce, but it tastes fine w/o it.

Wo-Hop won't give me their menu