Festive Fun Days
Recipes
Here is a collection of holiday and seasonal recipes.
Apple Cupcakes
Ingredients:
1 package spice cake mix
3/4 cups milk
2 eggs
2 cups chopped apples
ground cinnamon
white frosting
​Directions:
​In a large bowl, mix together the cake mix, milk, and eggs. Stir in apples. Spoon batter into cupcake pan with paper cup cake holders, to 2/3 full. Bake at 350ºF for 20 minutes.​ After cooled, add frosting and sprinkle with cinnamon and add an apple slice.
Pear Cranberry Crumble
Ingredients:
2 cans pears, drained
1 can whole cranberries
1/2 cup + 3/4 cup brown sugar
2 tablespoons lemon juice
1 tablespoon ground cinnamon
3/4 cup flour
3/4 cup oats
1/2 cup butter
​Directions:
​In a large bowl, combine pears, cranberries, 1/2 cup brown sugar, lemon juice, and cinnamon. Add to a greased 9 x 13 inch baking dish. For the crumble, mix flour, oats, 3/4 cup brown sugar, and butter (cut into pieces). Sprinkle on top of fruit mixture. Bake for 45 minutes at 350ºF.
Pumpkin Cheesecake Bars
Ingredients:
2 cups ginger snaps crumbs
¼ cup sugar
1 tablespoon cinnamon
4 tablespoons butter, melted
16 ounces cream cheese, softened
3/4 cup canned pumpkin
1 egg
â…“ cup sugar
1 teaspoon ground ginger
2 teaspoons vanilla extract
​Directions:
​In a medium bowl, combine the ginger snaps, sugar, cinnamon, and butter. Press mixture into the bottom of a greased 9 x 9 inch baking pan. Bake for 10 minutes. Prepare the cheesecake layer, by mixing egg and sugar. Add cream cheese, pumpkin, ginger, and vanilla and mix until smooth. Pour over baked crust. Bake for 25 minutes at 350ºF. Allow to cool on a cooling rack and then transfer to fridge to chill completely. Cut into bars.
Sweet Potato Hummus
Ingredients:
1 sweet potato
1 can chickpeas, drained and rinsed
1/4 cup margarine
1/4 cup lemon juice
3 tablespoons olive oil
1 garlic clove
1 teaspoon salt
2 teaspoons paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon water
​Directions:
​Prick skin of sweet potato with fork. Microwave on high 6 minutes. Let cool 15 minutes. Peel and chop cooked sweet potato. Place cooked sweet potato and remaining hummus ingredients in a food processor and process until smooth. Cover and chill for 2 hours.
White Bean Dip
Ingredients:
1 can cannellini beans, drained and rinsed
1 teaspoon lemon juice
2 tablespoons olive oil
1 garlic clove
1 teaspoon Italian seasoning
1 teaspoon dried parsley
​Directions:
​Place all ingredients in a food processor and process until smooth. Serve with carrots.
Holiday Wreath Bagel
Add tomato sauce, shredded mozzarella cheese, broccoli florets, grape tomatoes, and red pepper pieces in the shape of a bow to a bagel. Bake at 350ºF for 8 minutes.​
Pumpkin Spice Cookies
Ingredients:
1/2 cup butter, softened
1 cup sugar
1 cup canned pumpkin
2 eggs
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
​Directions:
​In a medium bowl, mix cream butter and sugar. Add eggs and pumpkin, mix well. In a separate bowl, combine flour, baking powder, salt, and spices. Fold into cookie batter and mix well. Drop by spoonfuls onto ungreased cookie sheets. Bake for 15 minutes at 350ºF. Cool on wire rack.
Fruit and Carrots Medley
Ingredients:
8 carrots, peeled and sliced
1/4 cup water
1 can pineapple, 8oz and undrained
1/2 cup peeled and chopped apples
1/2 cup canned whole cranberries
1/3 cup honey
1 tablespoon lemon juice
1/2 teaspoon salt
1 tablespoon margarine
1/2 teaspoon ground cinnamon
​Directions:
​Put carrots in a pot and bring to a boil. Simmer for 8 minutes. Drain. Return to pot and add remaining ingredients. Cook 5 minutes on medium heat, stirring occasionally. Optional: sprinkle with 1/2 cup chopped walnuts.
Carrot and Zucchini Cake
Ingredients:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 3/4 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup margarine
1 3/4 cups sugar
1 teaspoon vanilla extract
4 eggs
1/2 cup milk​
1 1/2 cups finely shredded carrots
1 1/2 cups finely shredded unpeeled zucchini
​Directions:
In a large bowl, stir together flour, baking powder, cinnamon, baking soda, salt, and nutmeg. In another bowl, mix margarine, sugar, vanilla, milk, and eggs. Add to flour mixture. ​Stir in the carrots and zucchini. Add to a greased 9 x 13 inch pan and bake for 45 minutes at 350ºF. Allow to cool. Add cream cheese frosting.
Peach Yogurt Pound Cake
Ingredients:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1 teaspoon lemon juice
1 cup sugar
1/2 cup plain yogurt
3 eggs
1/2 cup olive oil
1/2 cup chopped peaches
​Directions:
In a large bowl, stir together flour, baking powder, and salt. In another bowl, mix lemon juice, sugar, yogurt, and eggs. Add to flour mixture. ​Fold in olive oil. Fold in peaches. Pour contents into a loaf pan sprayed with cooking spray. Bake for 45 minutes at 350ºF. Allow to cool. Slice and top with a spoon full of yogurt and a peach slice.
Autumn Yogurt Parfait
Ingredients:
1/4 cup mandarin oranges
1/4 cup pineapple chunks
1/2 cup yogurt
1/4 cup candy corn
​Directions:
​Layer pineapple, oranges, and yogurt. Top with candy corn.
Christmas Cookies
Ingredients:
package of refrigerated sugar cookie dough
red sprinkles
green sprinkles
​Directions:
​Put red sprinkles on a plate and green sprinkles on another plate. Shape dough into balls and roll in red or green sugar sprinkles to coat. Flatten balls slightly on a cookie sheet. Bake 8 minutes at 375°F.
