Enough legal analysis. From our family to yours, this edition of The Bassett Bulletin contains some of our favorite holiday recipes. Please share and enjoy!
#1 Squash Dressing – Michael Noordsy and Elaine Evans
2 cups cooked squash
2 cups cornbread, crumbled
1 onion, diced
2 tablespoons melted butter
1 (8 ounce) can cream of chicken soup (can use cream of mushroom)
Mix all together.
Put in 2 quart casserole dish.
Bake for 30 minutes at 350 degrees.
Chocolate Macaroons – Liz Bassett
1 can Eagle Brand sweetened condensed milk
4 squares chocolate, unsweetened
1/4 tsp. salt
1 tsp. vanilla
8 oz. coconut
1/2 cup chopped nuts
Mix milk & chocolate in double boiler until chocolate melts & mixture thickens. Remove from heat.
Add vanilla, coconut & nuts. Mix well.
Drop by teaspoons on well-greased cookie sheet. Makes about 3 dozen cookies.
Bake for 10 – 15 minutes at 350 degrees.
Pecan Pie Grandma Majorie – Liz Bassett
Blend in order:
½ cup heavy cream
½ cup dark Karo syrup
2 tablespoons butter
1 cup sugar
1 teaspoon vanilla
Pinch of salt
1 ½ cups chopped pecans
Pour into 8 inch or 9 inch unbaked pie shell
Decorate with pecan halves
Bake at 425 degrees for 15 minutes.
Reduce heat to 375 degrees and bake 35-45 minutes more.
Bacon Wrapped Tater Tot Bombs – Mario Caligiuri
- 24 tater tots
- 24 slices sharp cheddar cheese, the size of the tater tot, but thinly sliced
- 12 slices thick cut bacon, cut in half
- ¾ cup light brown sugar
- Preheat oven to 400 degrees.
- When you are cutting your sharp cheddar cheese you can cut them the same height and width as the face of your tot, but just make sure that the squares are thin since your bacon should still wrap around the tots without creating a bulge for the cheese.
- Roll each tater tot with a piece of cheese on it in the piece of bacon.
- You don’t want to roll it too tight as it will tighten up even more during baking and break the tater tot inside, but just tight enough to not leave extra slack.
- Add the brown sugar to a small bowl and dip each bacon tater tot bomb in the brown sugar.
- Put each one in the baking pan bacon seam side down.
- Bake for 15-18 minutes or until the bacon is browned.
- Careful when removing from the pan, your brown sugar is now basically molten lava and can cause a burn if you handle them immediately.
Mexican Fudge – Deborah Thompson
2 – 8 oz. packages each Mexican Blend shredded cheese
1 small can chopped green chilies (drained)
1 small can salsa verde
El Fenix Hot Sauce (or your favorite picante sauce)
3 large eggs – room temperature
2-3 fresh jalapenos
Cilantro – optional
Large bag of tortilla chips
Preheat oven to 350 degrees
Mix together 3 eggs, can of green chilies, ¼ cup salsa verde, ¼ cup picante sauce, spices and mix well. Layer the first package of cheese into a casserole dish. Pour the egg mixture over the cheese. Add the second package of cheese. Sprinkle the top with cilantro and other spices you might like.
Bake for 30-35 minutes until it jiggles. Remove from oven and let it sit for about 5 minutes. Cut into squares like “brownies.” Add slices of jalapenos on top, if desired.
Optional: add chorizo, sausage, ground meat, chicken, etc. to the mixture prior to baking. You can change the type of cheese you use. You can also add any type of toppings you like.
Betty Crocker Turkey Cupcakes – Ana Powell
1 box Betty Crocker SuperMoist yellow cake mix or your favorite flavor cake mix
Water, vegetable oil and eggs called for on cake mix box
2 containers Betty Crocker Rich & Creamy milk chocolate frosting
1 tube (4.25 oz) Betty Crocker white decorating icing
1 tube (0.68 oz) Betty Crocker brown decorating gel
Betty Crocker chocolate candy sprinkles
- 1. Heat oven to 350 degrees (325 for dark or nonstick pans). Make, bake and cool cake as directed on box for 24 cupcakes.
- 2. Frost cupcakes with frosting. Place remaining frosting in corner of resealable freezer plastic bag. Snip off small corner of bag.
- 3. To decorate each cupcake, pipe 1-inch mound of frosting on 1 side of cupcake to look like head of turkey. Make eyes with white decorating icing and brown decorating gel; add candy corn for beak. To make feathers, pipe frosting on opposite side to hold candy corn; place candy corn upright on frosting to look like feathers. Sprinkle chocolate candy sprinkles near head and at base of feathers. If desired, add candy corn at base of cupcake for feet. Store loosely covered.
Suzie’s Corn Pudding – Sadie Horner
1/2 cup(s) butter
3 cup(s) corn
3 eggs beaten
1/4 cup(s) flour
1 3/4 cup(s) milk
2 teaspoon(s) salt
1 1/2 tablespoon(s) sugar
- 1. Melt butter and stir in flour, salt, sugar and milk.
- 2. Cook until thick, then add corn and beaten eggs.
- 3. Pour into greased 3 quart casserole pan and place in pan of hot water.
- 4. Bake at 350 for 45 minutes.