Reindeer Chow

Original Recipe from:  Pamela-Tomblin-Schultheis

A few years ago Pam made what she called Puppy Chow for a Christmas treat.  I immediately decided this needs to be a family tradition, but I really didn’t like the name.  Having had a few dogs in my life the idea of eating “puppy chow” was not appealing to me…so I changed the name to Reindeer Chow.  The recipe is just a tad messy, but the results are well worth it!  You will need a LOT of space unless you work in half-half batches, which can easily be done.  Since working in two batches means two kitchen cleanings, I prefer to make the entire batch.  Although if you don’t have a lot of folks to share this with; a half-batch may be just the perfect size for you.

Using treat bags Reindeer Chow makes a great gift item.  Co-workers, friends and family are always delighted when their gift includes a bag of this tasty treat.  White chocolate, salty pretzels and crunchy cereal blend together to make the perfect snack.  I promise this is a recipe to try.  Enjoy!

 

Ingredients

2-12.6 oz. bags Peanut M&M’s (holiday colors)

14 oz. box Cheerio’s

12.8 oz. box Rice Chex

1-2 (7.5 oz.) bags Bugels

1 lb. bag Mini Pretzel sticks

4 lbs. White Chocolate

Directions

Cover table or countertop with wax paper, overlapping the strips.  Note:  I have found that taping the strips together on the bottom side helps to keep the wax paper from shifting as you spread out the mix.

Mix dry ingredients together in a very large mixing bowl or baking pan.  Note:  Some people prefer to lay the mixture out on the table and pour the chocolate over the mixture on the table.  I prefer to use a mixing bowl.

At this point I actually work in quarter batches to coat the mixture with the chocolate.  I have found that it is easier for me to work the mixture and more evenly coat it with the chocolate.  I tried the mix it all on the table method and didn’t like the process at all.  I encourage you to work it in the way that works best for you. 

Melt Chocolate in a double boiler or microwave one pound at a time.  Pour Chocolate over mixture and mix to coat evenly.

Allow mixture to dry.  Break into pieces and package.  I use treat bags, but you could use tins or jars. 

Scotch Shortbread

Original Recipe from:  Virginia Bowers-Johnson

Unless you are fortunate enough to live near a Scottish bakery to get authentic shortbread you need to make it yourself.  Store-bought, mass-produced shortbread never tastes “just right”.  This is an old family recipe I found in my mother’s collection.  Have a pot of tea ready to serve with this delicacy.  Enjoy!

 

Ingredients

1 pound Butter

4 cups Flour

1 cup Sugar

 

Directions

Blend well.  Add Flour gradually.  Mix with hands until like pastry and press into a large cookie sheet to 1/2 inch thickness.  Prick with a fork all over.  The original recipe reads; “prick, prick, prick”.  I take that to mean…do a thorough job pricking the dough before baking. 

 

Bake in 275 degree oven for 1 hour.  Should be very light brown in color when done.  Cut while warm but leave in the pan until cool.  

 

Grandma’s Press Cookies

Original Recipe from:  Lucy Griffin-Bowers

My sister, Margaret, and I liked to make Press Cookies for Christmas.  We would have so much fun making them together.  I mixed and baked, Margaret decorated.  Knowing that we were using the same recipe our grandma always baked made the whole experience that much more special.  Recipes from earlier generations provide comfort and continuity to our lives.  The memories of preparing and eating the food are as important as the taste and nutrition.  I cherish this recipe for that very reason.  Enjoy!

Ingredients

1 cup Butter or Margarine (2 sticks), softened

1 cup Sugar

2 Eggs

1-1/2 teaspoon Vanilla

3 cups sifted Flour

1/4 teaspoon Salt

Directions

Pre-heat oven to 400 degrees.

Cream together the Butter, Sugar, and Vanilla.  Add Eggs and beat well.  Add Flour and Salt and mix until blended. 

Fill Cookie Press with batter.  Press onto ungreased cookie sheet.  Bake 10-12 minutes.  Sprinkle with colored sugar after removing from the oven.  Cool on wire racks. 

Toll House Chocolate Chip Cookies

Original Recipe from:  Nestle®

The Original Toll House Chocolate Cookie is, to me, the best chocolate cookie ever.  This is the recipe that I have used since I learned to bake cookies.  In fact, I believe this is the very first cookie I ever baked.  Our dear, family friend, Carol, taught me to bake them at the shortest recommended baking time for soft, chewy cookies.  The holidays are not complete if I don’t make at least one batch of these delicious cookies.  They are Santa’s favorite after all.  Make a batch today and get that wonderful aroma throughout your home.  Oh, and get a glass of cold milk ready.  Enjoy!

Ingredients

1 cup Butter (2 sticks), softened

3/4 cup firmly packed Brown Sugar

3/4 cup Sugar

2 Eggs

1 teaspoon Vanilla

2-1/4 cups Flour

1 teaspoon Baking Soda

1 teaspoon Salt

2 cups (12 ounce package) Nestle Toll House Semi-Sweet Chocolate Morsels

1 cup chopped Nuts (optional)

Directions

Pre-heat oven to 375 degrees.

In a medium mixing bowl, combine Flour, Baking Soda, and Salt.  Mix well and set aside.

Beat together Butter, Brown Sugar, Sugar, and Vanilla in a large mixing bowl until creamy.

Add Eggs and beat well.

Gradually beat in Flour Mixture. 

Stir in Morsels and Nuts.  Mix well.

Drop by rounded tablespoons onto ungreased cookie sheet.

Bake 9-11 minutes or until golden brown.  Cool on baking sheets for 2 minutes; remove to continue cooling on wire racks.  Makes about 5 dozen cookies. 

Grandma Griffin’s Peanut Butter Cookies

Original Recipe from:  Great Grandma Griffin

Maggie Etta Murray-Griffin was my maternal great-grandmother.  While I personally have very few memories of her, I do remember the many stories my mother and grandmother told me about her.  She was another one of those good cooks in our family who knew her way around the kitchen and how to make delicious foods for her family.  This is a traditional peanut butter cookie recipe, very easy to make and taste great!  Make a batch for your family, get that great smell throughout the house and stand back.  Your taste testers won’t be far behind.  Enjoy!

Ingredients

1/2 cup Butter or Margarine

1/2 cup Peanut Butter (smooth)

1/2 cup Brown Sugar

1/2 cup granulated Sugar

1 Egg

1-1/4 cup Flour

1/2 teaspoon Salt

3/4 teaspoon Baking Soda

1/2 teaspoon Baking Powder

Directions

Cream Butter and Peanut Butter.  Add Sugar gradually and cream thoroughly.

Add well-beaten Egg to the creamed mixture.

Add Flour sifted with Salt, Soda, and Baking Powder.  Mix thoroughly.

Chill the dough in the refrigerator for at least 30 minutes.  Then form into balls the size of a walnut.  Place balls on a floured baking sheet.  Flatten with a fork dipped in flour, making a criss-cross pattern.  Note:  I roll the dough balls in granulated sugar and place on a greased cookie sheet; then flatten with a fork (no need to flour the fork). 

Bake in 350 degree oven for 8-10 minutes.  Cook cookies on a wire rack.  

Tortilla Ranch Roll-Ups

Original Recipe from:  Annie Tynan-Davis

This recipe was sent to me by my dear friend, and blog-follower, Annie.  I recently made them for a girl’s night out party and they were a big hit.  Because we had a couple vegetarians at the party, I made some without any lunch meat, and they were very tasty too.  Roll-ups are great for a party, pot-luck event, or big-game weekends.  An easy to make and fun to eat recipe, sure to please all.  I recommend making them a several hours ahead of time and then slice just before serving.  Make a batch for your friends and family, I know they will love them.  Enjoy!

Ingredients

2-8 ounce packages Cream Cheese, softened

1 package dry Ranch Dressing mix

1/2 cup Red Bell Pepper, minced

1/2 cup Celery, minced

1/4 cup Green Onion, sliced

1/4 cup Olives, sliced (optional)

Deli Ham, Turkey, or Roast Beef, sliced thin

4-10” flour Tortillas

Directions

In a mixing bowl, beat softened Cream Cheese and Ranch Dressing mix until smooth.

Add Red Pepper, Celery, Onions, and Olives, mix well.

Spread about 3/4 cup on each tortilla.  Note:  I used less, about 1/2 cup. 

Layer sliced luncheon meat on top of Cream Cheese Spread.

Roll up tightly and wrap in plastic wrap.

Refrigerate for at least 2 hours.

Slice into 1” pieces. 

Village Sugar Cookies

Original Recipe from:  Kay Johnson-Tomblin

This is my favorite traditional sugar cookie.  It rolls out easily and tastes great.  Perfect for any holiday treat, just cut into seasonal shapes and decorate accordingly.  The secret to rolling and cutting is making sure your dough is very well chilled.  The colder the dough, the easier it is to work with.  Bake until just done and you will have a delicious, perfect sugar cookie.  Enjoy!

Tip:  If you like to make dough ahead of time, you can freeze this dough.  Prepare the dough as directed then shape into 2 cylinders.  Wrap in freezer wrap, pressing out as much air as possible.  Freeze for up to one month.  To bake, thaw dough in refrigerator.  Cut into 1/4” slices, sprinkle with sugar.  Bake and cool as directed. 

Ingredients

1 cup Butter, softened

1-1/2 cup Sugar

3 Eggs

1 teaspoon Vanilla

3-1/2 cup Flour

1 teaspoon Baking Soda

1 teaspoon Salt

2 teaspoons Cream of Tartar

Directions

Sift together all dry ingredients and set aside.

Cream butter, add Sugar gradually.  Cream until light and fluffy.  

Add Eggs, one at a time, beating after each addition.  Stir in Vanilla.  

Add dry ingredients gradually and mix thoroughly.  

Chill dough in refrigerator for 3-4 hours.

On a well-floured surface, roll dough to 1/4” thickness.  Cut into shapes.  Bake on an ungreased cookie sheet in 375 degree oven for 6-8 minutes.  

Allow cookies to cool completely before decorating with icing, or sprinkle with colored sugar before baking.  

Village Oatmeal Cookies

Original Recipe from:  Quaker Oats

This is my favorite oatmeal cookie.  I originally got the recipe from the Quaker Oats container over 30 years ago.  My mother’s Oatmeal Raisin Cookies are great, but I personally like these just a little better (and you can still put raisins in them).  This is a very easy recipe to double if you need a larger batch.  As a matter of fact I very seldom make a single batch anymore.  Oatmeal cookies are good anytime of the year; they are not holiday specific but are a must on my Christmas Cookie List every year.  Make a batch for your family and watch the smiles appear as their noses lead them straight to the kitchen.  Enjoy!

Read Recipe Story here.

Ingredients

1-1/4 cup Margarine (or Butter)

3/4 cup Brown Sugar

1/2 cup Sugar

1 Egg

1 teaspoon Vanilla

1-1/2 cup Flour

1 teaspoon Baking Soda

1 teaspoon Salt

1 teaspoon Cinnamon

3 cups Quaker Oats - uncooked

1 cup Raisins (optional)

Directions

Greenfield Restaurant Pumpkin Pie

Original Recipe from:  Virginia Bowers-Johnson Recipe Collection

When I was growing up in Detroit during the 1960’s there was a Greenfield Restaurant on

Griswold St.

between

State St.

and

Michigan Ave

in the heart of Downtown.  It was one of the restaurants my mother would take me to for special lunches just for the two of us.  For me it was both a treat to have lunch with Mother and to eat at Greenfield’s.  My favorite lunch was the Salisbury Steak, Macaroni and Cheese with a slice of their fabulous Pumpkin Pie for dessert.  Little did I know that Mother’s trademark pumpkin pie recipe was from that wonderful restaurant.  I highly recommend that you use their crust for this pie as it really is the “special ingredient” that makes this pie so delicious.  Enjoy!

Pie Crust

1/4 pound (1 stick) Unsalted Butter, melted

1/2 teaspoon Salt

1 tablespoon Sugar

1/4 teaspoon Cinnamon

1 cup All-Purpose Flour (unsifted)

While butter is very hot, place all ingredients in the bowl of a mixer.  Mix at high speed for 30 seconds (will form into a smooth ball).  Pat immediately into a 9 inch pie pan that has been spread with shortening and then floured (the crust is rich – spreading pie pan with shortening and flour makes it easy to serve).  Bake for 10 minutes at 375 degrees.

Filling

1 pound can Pumpkin

14 ounce can Eagle Brand Milk

2 tablespoons All-Purpose Flour

1 Tablespoon Butter

1 tablespoon Pumpkin Pie Spice

2 large Eggs

Beat all together in a deep, narrow bowl for 4 minutes.

Pour into Pie Shell while it is in the oven (DO NOT TAKE SHELL OUT OF THE OVEN).  Bake for an additional 50-60 minutes with temperature REDUCED to 350 degrees.

Chocolate Dream Cookie Balls

Original Recipe from:  Kay Johnson-Tomblin

This blogs recipe for Cherry Chip Cake Balls has been a favorite of our readers and is the second most viewed recipe to date.  With the success and excitement for the cake balls recipe came the search for the “next” idea that would impress the village.  Well, I do believe this is it….Chocolate Dream Cookie Balls are sweet dreams indeed.  Instead of cake and icing, this recipe uses crushed cookies and pudding rolled into little balls and then dipped in melted chocolate.  Another delicious and decadent treat from my kitchen to yours…..the Village Taste Testers are already giving me ideas for variations using different kinds of cookies!  One big advantage to this recipe over the cake balls is that these take a fraction of the time to make and are very easy to make!  I hope you will give them a try, I know you’re going to love them.  Enjoy!

Ingredients

36 Oreo Cookies, crushed

1 package (3.9 ounces) Jell-O Chocolate Instant Pudding

1/2 cup cold Milk

1 pound Milk Chocolate bits (from your local cake decorating supply store)

Crushed Cookie Crumbs, Sprinkles or White Chocolate (melted)

Directions

Aunt Lillian's Apple Dumplings

Original Recipe from:  Lillian Bowers-Leasburg

This recipe is from my dear Aunt Lillian.  She’s another great cook in a family of great cooks and serves everything with her southern charm and style.  Apple harvest comes at the perfect time of year.  The days grow colder and baking in the oven fills the house with warmth and wondrous aromas.  Apple dumplings are a delicious holiday menu option.  This recipe is easy enough to make for any occasion.  Enjoy!

Ingredients and Directions

Syrup

1 cup Sugar

1 cup Water

1/8 teaspoon Cinnamon

1/8 teaspoon Nutmeg

2 tablespoons Butter

Combine all ingredients in a saucepan and bring to a boil.  Set aside to cool

Carmel Apple Bake

Original Recipe from:  Kay Johnson-Tomblin

It’s not a pie, but is made in a pie pan.  It’s not apple crisp, but it reminds you of it.  What it is is delicious!  This is a great dessert for apple harvest time, and cold winter days.  Make one for your friends and family and put a smile on everyone’s face.  One added touch that is sure to please:  serve warm with a scoop of vanilla ice cream.  Enjoy!

Ingredients

2 pounds tart Apples, peeled, cored and sliced (8 cups)

3/4 cup Sugar

1/4 cup Flour

1/4 cup Margarine or Butter

2 tablespoons Milk

1 teaspoon Cinnamon

3/4 cup quick Oats

Directions

In a large bowl, toss apples with Sugar and Flour.  Pour into a deep-dish, 9” pie pan.

In a small sauce pan, melt margarine and remove from heat.  Stir in 1/2 cup Sugar, Flour, Milk, and Cinnamon.  Return to heat, stirring constantly for 2 minutes until mixture is smooth and bubbly.  Remove from heat; stir in Oats and spoon evenly over apples.

Bake in 375 degree oven for 30-35 minutes.  Serve warm.

Spinach Dip

Original Recipe from:  Virginia Bowers-Johnson

Buying spinach dip at the supermarket deli is always a gamble.  It might be good or it might be so-so.  This recipe is my personal favorite and has been around for years.  It’s a great appetizer for your next dinner party or holiday family meal, and always tastes great!  Make it ahead of time and refrigerate until you are ready to serve appetizers to your guests.  Serve with bread chunks or crackers.  Enjoy!

Ingredients

10 ounce package frozen, chopped Spinach.  Thawed and well drained.

1 medium Onion, chopped

  Can Water Chestnuts, chopped

1 envelope Knorr Vegetable Soup Mix (Knorr is the best)

1-1/3 cup Sour Cream

1 cup Mayonnaise (real mayonnaise)

Directions

Mix all ingredients thoroughly and refrigerate at least an hour before serving.

Tear Rye or Pumpernickel bread into pieces for dipping, or serve with crackers.  

Village Baked Spinach Artichoke Dip

Original Recipe from:  Kay Johnson-Tomblin

Spinach-Artichoke Dip has become a top-selling appetizer in restaurants, and for good reason….it is really good!  Here’s a great recipe you can make in your own kitchen.  This is an easy recipe to make and is sure to impress your friends and family.  Make it ahead of time then just pop it in the oven before serving.  Served warm it’s perfect for winter get-togethers.  Enjoy!

Ingredients

1 cup mayonnaise

1 cup grated parmesan cheese

14 ounce can Artichoke Hearts, drained and coarsely chopped

10 ounces frozen Chopped Spinach, thawed and squeezed to drain

½ cup Red Bell Pepper

8 ounces (1 cup) shredded Mozzarella Cheese

Baguette Slices, Tortilla Chips, or Assorted Crackers

Directions

Mix Mayonnaise and Parmesan Cheese.  Stir in Artichokes, Spinach and Bell Pepper

Spoon mixture into 1-quart casserole dish.  Sprinkle with Mozzarella Cheese.

Cover and bake.  350 degree oven, for about 20 minutes or until cheese is melted.

Serve warm with Baguette Slices, Tortilla Chips or Crackers

Note:  Make and refrigerate the dip up to 24 hours in advance.  Bake as directed.

Artichoke Dip

Original Recipe from:  Margaret Johnson-Hendrix

This is a great appetizer from my sister, Margaret.  Served warm with Tortilla Chips or Crackers it’s a real crowd pleaser and so easy to make.  You can mix it ahead of time and refrigerate until you are ready to bake it for company.  Perfect for the upcoming holiday season!  Enjoy!

Ingredients

14 ounce can Artichoke Hearts

1 cup Parmesan Cheese

1 cup Mayonnaise

1 teaspoon Lemon Juice

Directions

In a medium mixing bowl blend all ingredients with mixer on low.  Blend thoroughly.

Pour into baking dish.  Bake in 350 degree oven for 20-30 minutes.  Serve warm.  

Village Apple Sauce

Original Recipe from:  Carol Coleman

This is the Apple Sauce my kids grew up eating.  I started feeding it to them when they were babies and they still prefer it to any store bought option out there.  Carol taught me how to make this when I was about 12 years old, and it has always been a very special recipe of mine.  You can make this recipe for canning by making several batches (as many as you need to last a year), or you can make it a batch at a time (it freezes well).  I highly recommend canning it as you probably won’t want any other kind after tasting this recipe.  During the years when I wasn’t canning, I would always make it for the winter holidays due to popular request from my family.  

Ingredients

6-1/2 pounds Apples, washed, cored, and quartered.  Note: do not peel.

4 cups Water

2-1/2 cups Sugar

Directions

Cook Apples and Water in a large pan until the skins come off easily.  Using tongs, life out all peels.  Mix in sugar and cook until sauce is chunky to taste.  

Note:  If you prefer a smooth apple sauce, use an immersion blender during the final stages of cooking to smooth out the chunks.  If you do not have an immersion blender, a potato masher or food processor will work just as well.