Holiday Recipes

Feed all your guests!

SPICY PIMENTO CHEESE DIP

You can find this recipe on the American Spoon website.  It is a staple for our family to take to parties, year-round.  

1/2 Cup Cream Cheese

1/2 Cup Mayo

1 jar American Spoon Chili Jam

14 ounces Extra Sharp Cheddar Cheese, grated (note: we use one brick of cheese)

3 tablespoons Minced Chives

Salt and Pepper, to taste.

Place the cream cheese in a medium bowl and stir till softened.  Add the mayo and half the chili jam, mix well.  Add the cheese, chives, salt and pepper, stir to combine.  Cover and refrigerate.  When ready to serve, taste and add more chili jam until desired heat level is reached (note: we know we like the whole jar so just add it initially).  Serve with a firm cracker or spread on pita bread.

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Maple BBQ Beans

If you haven't discovered American Spoon in Petosky yet, go online and look them up.  They are a retail store that specializes in jams, sauces, mixes, and everything delicious...we regularly buy their products for special occasions, midweek meals and gifts.  They ship directly to your home.  Here is one of our favorites:

4 slices thick-sliced bacon, diced (we use Plath's bacon in Petosky)

1/4 cup onion, diced small

1 jar American Spoon Maple BBQ Grilling Sauce

2 (15 oz) cans Great Northern Beans, rinsed and drained

Sautre diced bacon over medium heat till browned.  Add diced onions and cook on low heat till tender.  Drain fat and add BBQ sauce.  Simmer over low heat for 10 minutes, stirring often.  Add drained beans and cook over low heat for 10 more minutes.  Turn off the heat, cover the pan let rest for 30 minutes.  Serve at room temperature (really, they are delicious warm or cold!) 

 

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Starlight Mint Cookies

This recipe has been handed down in our family from generation to generation.  If you don't like mints, try cutting peanut butter cups in half and inserting these in dough instead of mint.

1-Sift together:

3 Cups Flour, 1 Teaspoon Soda, 1/2 Teaspoon Salt

2-Cream:

1 Cup Butter, 1 Cup Sugar, 1/2 Cup brown sugar

3-Blend in to butter/sugar mixture:

2 Eggs, 2 Tablespoons of water, 1 Teaspoon of vanilla

Add dry ingredients and mix thoroughly.  Cover and refrigerate for 2 hours.  Enclose a chocolate mint wafer (Andes mints) in 1 tablespoon of chilled dough.  Bake in 375 degree oven 10-12 minutes.  

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We call this THE SALAD...that is the name our family and extended family has given it because this recipe sits in our spice cabinet, not the recipe file, as it's pulled out so often.  It's easy to compile all the parts of this salad ahead of time then combine when needed.  This is true with the dressing, as well:

The Salad (formerly named Crunchy Tossed Salad)

Dressing

1/2 Cup Vegetable Oil

1/4 Cup Sugar 

2 Tablespoons of Vinegar 

1 Teaspoon of salt

1/4 Teaspoon of pepper

Combine in a Ball jar or salad dressing jar and shake well.  Refrigerate and, prior to pouring over salad, shake till sugar is dissolved.

Salad ingredients:

Pkg. of 3 Romaine lettuce, chopped, washed and dried (when available, fresh from the Boyne Farmer's Market which is open year round in Boyne City)

6 Bacon Strips, cooked and crumbled (fresh from Plath's meats in Petosky, MI, great smoked meats and cuts around)

1/3 Cup Almonds and 1/4 Cup Sesame Seeds, toasted and cooled

8 Green Onions, sliced 

3/4 Cup Chow Mein Noodles

Assemble all ingredients except chow mein noodles.  You can cover and refrigerate for up to 2 days.  Just prior to serving, toss salad with dressing and top with chow mein noodles.  Wonderful, Northern Michigan side salad or, add chicken for a main meal!