Holidays

Mom's Clam Dip

1 8oz package of cream cheese, softened
1 can clams
1/2 t onion powder (or to taste)
1 T Worcestershire sauce

Soften cream cheese.  Drain clams, reserving approx 1-2 tsp of the clam juice.  Combine all ingredients and mix until smooth.  Serve with Wheat Thins or Crudites.

Shannan's Chocolate Chip Cheese Ball

1 8oz package cream cheese, softened
3/4 c powdered sugar
3/4 c mini chocolate chips
1/2 c butter (no subs), softened
1/4 t vanilla
2 T brown sugar
3/4 c finely chopped pecans
Teddy Grahams or Graham cracker sticks for serving

In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy.  Gradually add sugars and beat until just combined.  Stir in chocolate chips and refrigerate 2 hours.  Place cream cheese on a piece of plastic wrap and mold into a ball.  Refrigerate at least one hour.  Just before serving, roll in chopped pecans and serve with Teddy Grahams.  Note:  Teddy Grahams or stick graham crackers are needed because regular graham crackers are too soft.

1 qt cranberries
2 c sugar
1 orange, skin and all - seeds removed

Wash and sort cranberries, removing any bruised cranberries and any stems.  Wash and slice oranges, removing seeds and leaving on skin.  Grind cranberries and orange slices together in a meat grinder or food processor.  Stir in sugar.  This should be made 24 hours before serving so that the flavors blend and will keep 3-4 days in the refrigerator.


Jeanne's Thanksgiving Sweet Potatoes

3 c cold, mashed sweet potatoes, prepared without milk or butter
1/4 c butter, softened
1 t salt
1 c sugar
1/2 c milk
3 eggs
1 t vanilla

Topping

1/2 c packed brown sugar
1/4 c all purpose flour
1/2 chopped pecan
2 T cold butter

In a mixing bowl, mix sweet potatoes, butter, salt, sugar, milk, eggs and vanilla until smooth.  Transfer to a greased 2 quart baking dish.  In a small bowl, combine sugar, pecans and flour.  Cut in cold butter.  Sprinkle over potato mixture.  Bake, uncovered, at 325 degrees for 45-50 minutes or until golden brown.  Serves 8.


My Thanksgiving Orange Rolls

1 pkg (36 count) Rhodes frozen bread dough, dinner rolls
1 c white sugar
Cinnamon to taste
1 - 2 T fresh, grated orange rind
2 sticks melted butter

Glaze
1 pkg powdered sugar
3 T frozen orange juice concentrate
1/4 c melted butter
Milk to thin glaze

Grease 36 muffin tins.  Place one dinner roll in each, cover with plastic wrap and allow to rise as per package instructions.  Meanwhile, mix cinnamon, sugar and orange rind in a small bowl.  When the bread rolls have risen, poke a hole in the middle to form a bowl in each muffin cup.  Brush with melted butter and add 1-2 t cinnamon/sugar/orange rind mixture.  Gather up the edges, pinch together so they don't leak and turn upside-down.  When all the bread rolls are done, cover with plastic again and let rise another half hour or so.  Bake at 350 degrees for 15 minutes. 

While they are baking, prepare the glaze by melting butter and mixing in orange juice concentrate until melted.  Pour powdered sugar into a bowl and add OJ/butter.   Mix well then add milk slowly until it is a glaze consistency, rather than a frosting consistency.  Remove bread rolls from oven and take out of muffin tins as soon as they are cool enough to handle.  Otherwise, any sugar that leaked from the bread rolls will glue them to the tin.  While still warm, frost with glaze.  Best served warm.


My Deviled Eggs

18 eggs, hard-boiled, peeled
1 c mayonnaise
1 T brown mustard
1 t powdered Ranch dressing mix
1 t grated horseradish (from a jar)
Seasoned Salt

Slice eggs in half and put 24 of the white halves on a deviled egg plate.  Throw the other 12 halves away.  Mash 18 yolks with mayonnaise, mustard, Ranch dressing and horseradish together until smooth.  Add more mayo, if desired.  Scoop into egg whites and sprinkle with Seasoned Salt.