It's the time of year when we all get invited to a thousand holiday celebrations, and often want to bring something to contribute to the menu. Below are a Karen, Helen, and Becky's favorite go-to recipes for the holidays.
Karen's Citrus Marinated Shrimp Cocktail
(April 2000 Bon Appétit Magazine)
This is an easy recipe - no cocktail sauce required - just drain and serve! When Karen takes it she drains it, puts it in a plastic tub, and plates when she arrives at her destination. She also suggests purchasing the cooked shrimp that are peeled and deveined with tails on...it's always a hit when she brings it.
1 cup orange juice
1 cup fresh lemon juice
¾ cup ketchup
1/3 cup vodka
¼ teaspoon hot pepper sauce
¼ cup olive oil
1 ½ pounds cooked, peeled large shrimp
1 small red onion, thinly sliced (about 1 ¾ cups)
1 cup finely chopped fresh cilantro
Combine juices, ketchup, vodka and hot pepper sauce in large bowl. Whisk in oil. Add shrimp, onion and cilantro and mix well. Cover and refrigerate at last 3 hours and up to 6 hours. Drain before serving.
Makes 6 appetizer servings.
Melinda's Magic Bars
Helen's best friend Melinda introduced her to this recipe with the promise that it would fulfill her sweet tooth needs. Helen now makes it every year on Thanksgiving because everyone in her family is addicted to this recipe!
1 Box Precrushed Graham Crackers
1 Stick Butter, melted
12 oz Semi Sweet Chocolate Chips
6 oz Butterscotch Chips
7 oz Shredded Coconut
1 can Sweetened Condensed Milk
Preheat your oven to 350 degrees. Grease a 13” x 9” pan. Mix graham crackers and melted butter and press into pan. Layer in the chocolate chips, butterscotch chips, and coconut. Pour the condensed milk over contents of pan. Bake for 20 minutes. Let cool for an hour and then refrigerate for one hour before cutting into small bars.
Mom's Cranberry Coffee Cake
Every year Becky's mom would bake a Cranberry Coffee Cake to have for breakfast on Christmas morning. After she passed away in 1992, Becky took over the tradition and has baked her mom's recipe every year since. It's still a favorite and something that is anticipated as a special breakfast treat.
¼ lb margarine
1 cup sugar
1 tsp baking powder
1 tsp baking soda
2 cups flour
1 tsp salt
½ pint sour cream
1 tsp almond extract
1 7 oz can whole cranberry sauce
½ c chopped walnuts
Topping: ¾ cup powdered sugar, ½ tsp almond extract, 1 tbsp warm water
Preheat oven to 350 degrees.
Combine sugar, baking powder, baking soda, flour and salt in a mixing bowl. In separate bowl cream butter and sugar. Add eggs. Set mixer on medium. Add dry ingredients, alternating with sour cream. Add almond extract. Add cranberry sauce.
Pour cake batter into well greased 8” tube pan, alternating layers of batter and walnuts.
Bake at 350 degrees from 55 minutes. Remove from pan after 10 minutes. When completely cooled mix topping and pour over cake.