It's Christmas Eve...your meal should be set. Ham, green beans Excelsior House, hash brown casserole, sweet potato casserole, holiday jello, crescent rolls, and dessert. Oh no....completely forgot about dessert. Have no fear, here's a pretty fast and really (I mean REALLY) impressive dessert that your family will love.
Pittsburgh Pumpkin Log
3 eggs
2/3 cup pumpkin
1 cup sugar
1 tsp baking soda
1/2 tsp cinnamon
3/4 cup flour
1 cup chopped walnuts
confectioners sugar (for top
Cream filling
2 Tbsp butter or margarine softened
8 oz cream cheese softened
3/4 tsp vanilla
1 cup confectioners sugar
Preheat oven to 375. Mix the eggs, pumpkin, sugar, baking soda, cinnamon, and flour together. Pour into a greased and waxed paper lined 10x15 jelly roll pan (or cookie sheet with sides). Sprinkle with nuts. Cook at 375 for 15 minutes.
Remove from oven and turn onto a confectioners sugar lined terry cloth towel to cool. The wax paper should end up on the top after flipping it out of the pan. Remove the wax paper carefully after the cake is cooled.
Using your mixer, cream the butter, cream cheese, and vanilla together. Add the confectioners sugar slowly. Spread the cream cheese mixture onto the cooled cake (the side where the was paper was). Roll it carefully into a jelly roll (the towel will help you if you lift as you roll). Keep refrigerated. Can be make ahead and frozen.
Thursday, December 24, 2015
Monday, December 21, 2015
Green Beans Excelsior House
As a long time Junior Leaguer, I collect JL cookbooks. This is my go-to green bean recipe for our our holiday meals. Yep, it's on my very predictable Christmas, Easter, and Thanksgiving menu. It's Anna's favorite side...really is good.
The recipe calls for wrapping the beans into bundles. It looks very elegant this way. However, we just use cut green beans and place bite size pieces of bacon over the top and cook (no basting or mixing). Either way, it tastes delicious. Perfect side for ham or turkey. Hope you like it!
Green Beans Excelsior House
1/2 pound bacon strips, cut in half
2 (16 oz) cans vertical packed, whole green beans (or go the easy route and use cut)
1 cup bean juice (reserved from cans of beans)
1/4 cup packed brown sugar
dash of salt
dash of freshly ground pepper
1/2 tsp ground allspice
Preheat oven to 375. Wrap the half-slices of bacon around 10-12 beans; fasten with toothpicks. Place bundles in baking dish.
Mix the bean juice and brown sugar in small bowl and pour over the beans. Sprinkle with salt, pepper, and allspice. Bake 25 minutes, turn once during cooking and baste.
The recipe calls for wrapping the beans into bundles. It looks very elegant this way. However, we just use cut green beans and place bite size pieces of bacon over the top and cook (no basting or mixing). Either way, it tastes delicious. Perfect side for ham or turkey. Hope you like it!
Green Beans Excelsior House
1/2 pound bacon strips, cut in half
2 (16 oz) cans vertical packed, whole green beans (or go the easy route and use cut)
1 cup bean juice (reserved from cans of beans)
1/4 cup packed brown sugar
dash of salt
dash of freshly ground pepper
1/2 tsp ground allspice
Preheat oven to 375. Wrap the half-slices of bacon around 10-12 beans; fasten with toothpicks. Place bundles in baking dish.
Mix the bean juice and brown sugar in small bowl and pour over the beans. Sprinkle with salt, pepper, and allspice. Bake 25 minutes, turn once during cooking and baste.
Holiday Jello
I'm not a big fan of canned cranberries. However, put them in this salad, and I could eat them all. Don't be put off by the sour cream layer...it absorbs the sweetness of the jello. I like to make this recipe at Christmas and Easter. Sometimes we make it at the beach for Thanksgiving too. It's really pretty and tastes great. Hope you like it too!
Holiday Jello Salad
3 oz pkg cherry jello
3 oz pkg raspberry jello
16 oz can whole berry cranberry sauce
1 1/2 cups water, divided
8 oz can crushed pineapple
10 oz pkg frozen raspberries, partially thawed
1 cup sour cream
Dissolve cherry jello in 3/4 cup boiling water, add cranberry sauce and crushed pineapple. Pour into your favorite jello mold or an 8x12 inch pan. Refrigerate until set. Spread with sour cream and refrigerate one hour. Meanwhile, dissolve raspberry jello in 3/4 cup boiling water. Add raspberries. Refrigerate until thickened, but not set. Spoon mixture over the top of the sour cream. Refrigerate until set. Enjoy!
Holiday Jello Salad
3 oz pkg cherry jello
3 oz pkg raspberry jello
16 oz can whole berry cranberry sauce
1 1/2 cups water, divided
8 oz can crushed pineapple
10 oz pkg frozen raspberries, partially thawed
1 cup sour cream
Dissolve cherry jello in 3/4 cup boiling water, add cranberry sauce and crushed pineapple. Pour into your favorite jello mold or an 8x12 inch pan. Refrigerate until set. Spread with sour cream and refrigerate one hour. Meanwhile, dissolve raspberry jello in 3/4 cup boiling water. Add raspberries. Refrigerate until thickened, but not set. Spoon mixture over the top of the sour cream. Refrigerate until set. Enjoy!
Cheesy Hash Brown Casserole
This is one of my favorite side dishes. It's always on my holiday menu. Really, I always make it on Christmas and Easter. It's perfect with ham. Enjoy!
Cheesy Hash Brown Casserole
2 - 12 oz bags shredded hash brown potatoes, thawed
16 oz sharp cheddar cheese, shredded
1 can cream of chicken soup
1 pt sour cream
1/2 cup chopped onion
1/2 cup butter, melted
1/2 tsp salt
1/2 tsp pepper
-
2 cups crushed corn flakes
1/4 cup butter melted
Preheat oven to 350. Mix together first 8 ingredients in large greased casserole dish. Top with 2 cups of crushed corn flakes mixed with 1/4 cup melted butter. Bake at 350 for 1 hour.
Sweet Potato Casserole
This is the best recipe for sweet potato casserole that I've found. I've shared this recipe a ton and everyone loves it. We make it 3 times a year: Christmas, Easter, and Thanksgiving. Give it a try!
Sweet Potato Casserole
3 cups sweet potatoes, cooked and mashed (1 large can drained and mashed)
5 1/2 Tbsp margarine or butter melted
1/2 to 1 cup sugar (use 1/2 cup if using canned sweet potatoes)
2 eggs, well beaten
1 tsp vanilla
1/3 cup milk
Topping:
1/2 cup firmly packed brown sugar
1/4 cup flour
2 1/2 Tsp margarine or butter melted
1 1/2 cup cups chopped pecans
Preheat oven to 350. Combine mashed sweet potatoes, sugar, butter, eggs, vanilla, and milk; mix well. Spoon into greased 2 quart casserole dish. Make topping by mixing together brown sugar, flour, butter and pecans. Sprinkle over casserole. Bake uncovered at 350 for 25 minutes.
Sweet Potato Casserole
3 cups sweet potatoes, cooked and mashed (1 large can drained and mashed)
5 1/2 Tbsp margarine or butter melted
1/2 to 1 cup sugar (use 1/2 cup if using canned sweet potatoes)
2 eggs, well beaten
1 tsp vanilla
1/3 cup milk
Topping:
1/2 cup firmly packed brown sugar
1/4 cup flour
2 1/2 Tsp margarine or butter melted
1 1/2 cup cups chopped pecans
Preheat oven to 350. Combine mashed sweet potatoes, sugar, butter, eggs, vanilla, and milk; mix well. Spoon into greased 2 quart casserole dish. Make topping by mixing together brown sugar, flour, butter and pecans. Sprinkle over casserole. Bake uncovered at 350 for 25 minutes.
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