Julie’s Homemade Irish Cream
This stuff is AMAZING, but don’t take my word for it! Rich and buttery tasting, this recipe is excellent in coffee, on top of pancakes, over ice cream, or in hot chocolate.Â
Garbage Can Turkey
Not the conventional way of cooking a turkey, but the results are amazing and the bird tastes wonderful. Seasoning can be added, but is not necessary.
Banana Pudding Pie
Grandma’s dessert that’s a favorite of her kids and grandkids. It’s an easy addition to your holiday dessert menu!
Spinach Pomegranate Salad
Looking for an alternative to heavy holiday foods or need a vegetable to add to your holiday table? This salad is full of flavors that will compliment most holiday menus!
Christmas Ale Highball
From local favorite, Great Lakes Brewing Company, this twist on the classic highball combines GLBC Christmas Ale with bourbon whiskey, soda, and orange bitters to make Adam’s holiday favorite.
Western Omelette Casserole
Slow cook overnight so Christmas breakfast is ready when the kiddos are up before dawn. Perfect when Santa has been up all night wrapping gifts!
Sauerkraut Pierogi
This recipe has its origins in Toledo’s Polish community. They are prepared with sauerkraut or potato and cheese for the Polish Christmas Eve celebration (wigilia) which is traditionally meatless. Â
Puppy Chow
(Not for puppies! Humans only.) This is the real deal recipe for the holiday classic. Tired of cookies (me either!) or looking for a quick homemade gift idea? Give it a try.
Aluminum foil
15 inch wooden stake
1 (12 pound) whole turkey, neck and giblets removed
1 new 15-gallon metal garbage can with lid
Step 1
Lay about 3 long sheets of heavy duty aluminum foil out on the grass to make a square about 3×3 feet. Pound the wooden stake into the ground in the center of the aluminum foil.
Step 2
Fill the lid of the garbage can with a large pile of charcoal, and light. Place the whole turkey (thawed of course) onto the stake, legs down. Turn the garbage can upside down, and place over the turkey. Place piles of lighted coals on the top, and around the sides of the can.
Step 3
Cook for at least 1 1/2 hours, or keep going until coals go out. Do not lift can during cooking. Brush the charcoal off of the can, and lift off carefully as some heat may rush out when you lift the can. The internal temperature of the turkey should be at least 180 degrees F (83 degrees C) when taken in the thickest part of the thigh.
1-2 banana(s); green, yellow or brown, depending on how squishy one likes the banana
1 graham cracker crust
1 3oz box cook and serve vanilla pudding
Optional: chocolate syrup, Reddi Whip
1. Cook pudding on stove.
2. Unwrap graham cracker crust (harder to eat if you skip this step).
3. Slice banana and layer in crust.
4. Pour pudding into crust.
5. Chill in refrigerator.
6. Slice as desired.
Optional: drizzle melted chocolate or chocolate syrup on top (add Reddi Whip if desired).
Eat and enjoy!
🥂
1 (10 ounce) bag baby spinach leaves, rinsed and drained
¼ red onion, sliced very thin
½ cup walnut pieces
½ cup crumbled feta
¼ cup alfalfa sprouts (optional)
1 pomegranate, peeled and seeds separated
4 tablespoons balsamic vinaigrette
Place spinach in a salad bowl. Top with red onion, walnuts, feta, and sprouts. Sprinkle pomegranate seeds over the top, and drizzle with vinaigrette.
32-oz. bag frozen hash brown potatoes
1 1b. cooked ham, cubed
1 medium onion, diced
2 cups shredded cheddar cheese
12 eggs
1 cup milk
1 tsp. salt
1 tsp. pepper
1. Layer one-third each of frozen potatoes, ham, onions, and cheese in bottom of slow cooker. Repeat 2 times.
2. Beat together eggs, milk, salt, and pepper. Pour over mixture in slow cooker.
3. Cover. Cook on low 8-9 hours.
Makes 8-10 servings.
5 C. flour
1/4 lb. butter
1 c. sour cream
6 egg yolks
3 eggs
Pinch of salt
3/4 c. water
2 c. sauerkraut (rinsed)
1 small onion (chopped)
2 tsp. butter
Salt, pepper (to taste)
1. Make mound out of flour, then make well in center.
2. Place egg yolks and eggs in center, cutting in the flour with a knife and adding water and salt. Knead until firm. Cut in three parts.
3. Roll dough out thinly; cut circles with a cup.
4. Place small amount of filling off center on each circle of dough.
5. Fold over, seal by moistening edge with water.
6. Put pressure on edges for firm seal.
7. Bring water to boil in a large pot. Add salt.
8. Drop pierogi into boiling water.
9. Cook 5 minutes.
10. Brown in butter or margarine in frying pan.
Serve with sour cream.
1. Cook sauerkraut in little bit of water; drain. Let cool and chop.
2. Sauté onion in butter; add sauerkraut and simmer 5 minutes.
3. Let cool and fill dough.
1/2 cup peanut butter
1/4 cup butter
1 cup chocolate chips
1/2 teaspoon vanilla
9 cups Crispix/Chex cereal
1-1/2 cups powdered sugar
1. Combine peanut butter, butter, and chocolate chips in a microwave-safe bowl.
2. Microwave for one minute then stir to blend all ingredients thoroughly.
3. Add 1/2 tsp. vanilla. Stir well.
4. Place the 9 cups of Crispix cereal in a very large bowl.
5. Pour the peanut butter-chocolate mixture over the cereal and toss evenly.
6. Coat with powdered sugar, sprinkling over the cereal and tossing as you sprinkle to cover each piece well.