Happening Now Blog

Friday, December 6, 2013

Holiday recipes from SOV

Check out our favorite Christmas recipes from the SOV Cookbook, hand-picked for you!

HAMBURGER PIE

submitted by Kathy Tabor

1 lb. ground beef
1/4 cup onion or onion flakes
1/4 tsp. salt
1/8 tsp. pepper
1 can tomato soup
1 can cut string beans (drained)
2 cups prepared instant mashed potatoes
grated cheddar cheese

Preheat oven to 350 degrees.  Brown ground beef, onion, salt and pepper and pour off fat.  Put in bottom of casserole dish.  Top with tomato soup and drained string beans.  Prepare 2 cups instant mashed potatoes and spoon on top of string beans.  Grate cheese on top.

Bake for 30 minutes.

EARTHQUAKE CAKE

submitted by Joyce Allison

"When cooled you'll see why it's called Earthquake Cake."

1 cup coconut
1 cup chopped walnuts
1/2 cup margarine or butter
1 tsp. vanilla
3/4 sup chocolate chips
1 box German chocolate cake mix
1 pkg. (8 oz.) cream cheese
2 cups powdered sugar

Preheat oven to 350 degrees.  Grease 9x13 pan.  Sprinkle coconut and nuts in bottom of pan.  Mix cake as directed and pour over coconut mix.  Mix cream cheese, butter, powdered sugar and vanilla.  Spread over cake batter in dollops and sprinkle with chocolate chips.

Bake for about 45-50 minutes.

CARAMEL BROWNIES 

submitted by Ann Saalfeld

1 box German chocolate cake mix
1 cup pecans, chopped
1/3 cup evaporated milk
1/3 cup melted butter or margarine
1/2 tsp. water
14 oz. caramel
1/2 cup evaporated milk
6 oz. chocolate chips

Preheat oven to 350 degrees.  Mix cake mix, pecans, 1/3 cup evaporated milk, butter and water.  Press half of mixture into greased 9x13 pan.  Bake in oven for 6 minutes.

Melt caramels with 1/2 cup evaporated milk.  Pour over partially baked dough. Sprinkle with chocolate chips.

Crumble remaining dough on top.  Bake another 16-18 minutes.

SALTED PEANUT BARS

submitted by Corrine Gilbertson

1 1/2 cup flour
1/2 cup packed brown sugar
3/4 cup butter
3 cups miniature marshmallows
2 cups peanut butter flavored chips
2/3 cup corn syrup
2 tsp. vanilla extract
2 cups crisp rice cereal
2 cups salted peanuts

Combine flour, sugar and 1/2 cup butter.  Press into ungreased 9x13 pan.  Bake at 350 degrees for 12-15 minutes, until lightly browned.  Sprinkle marshmallows over top and return to oven long enough to melt (3-5 minutes) then set aside.

In saucepan, cook peanut butter chips, corn syrup, vanilla and remaining butter until melted and smooth.  Stir in cereal and peanuts.  Pour over prepared crust.  Cool before serving.

RHINELANDER FONDUE

submitted by Mert Warneking

1 cup water
2 cups wine (Suggestion: 1 cup Riesling, 1 cup Chablis)
1 Tbsp. butter
1 tsp. garlic powder
1/2 tsp. Johnny's seasoned salt
2 lb. grated pasteurized & processed Swiss and American cheese*
3 Tbsp. cornstarch

In top of double boiler, put water and wine.  Put on direct heat and bring to boil.  Add butter, garlic powder, seasoned salt.  Bring back to boil.

Put pan on top of double boiler and add 5-8 cups grated cheese.  When cheese is melted, add 3 Tbsp cornstarch dissolved in 1/4 cup cold water.  Cook for 30 minutes.  Will be quite thin, but will thicken later.  To thicken add more cheese, to thin add wine.

Spray fondue pot with PAM.  Can make 2 days ahead.  Serve with breadsticks or chunks of heavy bread.

*I found this cheese at Safeway in the specialty cheese section.

JOHNNY MALOTTI

submitted by Mert Warneking

"I've made this a lot--makes a lot--freezes well."

3 lb. ground beef
1 lb. green peppers
1 lb celery
1 lb. onion
1 large can mushrooms
1 jar stuffed olives, halved
1 12 oz. pkg. egg noodles (cooked)
1/4 lb. margarine
1 lb. medium or sharp cheddar cheese
2 cans tomato soup
2 cans tomato paste
2 cans tomato sauce

Dump into large pot and mix.  Put in refrigerator overnight.  1 1/4 hour before serving, put into baking pan and cover with cheese.

Bake at 350 degrees for 1 hour 15 minutes.

Serves 15 people.

EGGNOG POUND CAKE

submitted by Caryl Husk

"Christmas time favorite."

2 Tbsp. soft butter or margarine
1/4 cup sliced almonds
1 pkg. yellow cake mix
1/8 tsp. nutmeg
2 eggs
1 1/2 cup eggnog
1/4 cup melted butter or margarine
2 Tbsp. rum or 1/4 tsp. rum flavoring

Grease 10 inch tube or bundt pan with soft butter.  Press almonds against sides and bottom.  Set pan aside.

Using electric mixer, combine rest of ingredients and beat batter until smooth and creamy--about 4 minutes medium speed.  Pour batter into pan.

Bake 350 degrees for 45-55 minutes or until toothpick comes out clean.  Cool 10 minutes.  Invert cake onto rack to cool.

Serves 10-12.

WORLD'S BEST CHEESECAKE

submitted by Katy Carter

"This is worth all the time and effort it takes--believe me!"

1 cup flour
1/2 cup butter
1/4 cup sugar
1 Tbsp. grated lemon peel
1 egg yolk
5 pkg. (5 oz.) cream cheese
1 3/4 cups sugar
3 Tbsp. flour
1 Tbsp. grated orange peel
1 Tbsp. grated lemon peel
1/4 tsp. salt
5 eggs
2 egg yolks
1/4 cup whipping cream
3/4 cup whipping cream
Sprig of fresh mint to garnish

Preheat oven to 400 degrees.  Lightly grease spring form pan, remove bottom.  Mix 1 cup flour, butter, 1/4 cup sugar, 1 Tbsp. lemon peel and 1 egg yolk with hands.  Press 1/3 of mixture evenly on pan bottom.  Place on cookie sheet and bake 8-10 minutes.  Cool.

Assemble bottom and side of pan.  Press remaining mixture all the way up side of pan.  Heat oven to 475 degrees.

Beat cream cheese, 1 3/4 cup sugar, 3 Tbsp. flour, orange peel, 1 Tbsp. lemon peel, salt and 2 eggs in large bowl until smooth.  Continue beating, adding remaining eggs and 2 egg yolks, one at a time.  Beat in 1/4 cup whipping cream on low speed.  Pour into pan, bake 15 minutes.

Reduce oven temperature to 200 degrees--bake 1 hour.  Turn off oven, leave cheesecake in oven 15 minutes.  Cover and refrigerate at least 12 hours--but no longer than 48 hours.

Beat the 3/4 cup whipping cream in chilled bowl until stiff--spread over cheesecake before serving.  Garnish with sprig of fresh mint.