Christmas in July - July 17, 2021 - MHH Holiday Cookbook

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Well-Known Member
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Aug 30, 2008
Long Island, NY
Thank you everyone!

Keep posting! It should be a great book!


Well-Known Member
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Sep 12, 2009
My Mum has been making this for well over 50 years. It is a staple at our house over Christmas and the Summer. I do not know why it is called mayonnaise!


1 can condensed milk
dry mustard powder to taste.
brown vinegar.

Pour condensed milk into a bowl. Add a small amount of mustard powder and mix.
Add vinegar a little at a time. Add more mustard and vinegar until it meets your liking.
The mayonnaise will be quite thick and a beautiful light yellow colour.
Do you use this in place of mayonnaise for cold salads? I'm curious as to how you use it.


Well-Known Member
Premiere Member
Apr 23, 2008
Canberra, Australia
Do you use this in place of mayonnaise for cold salads? I'm curious as to how you use it.
Mary, yes. It is a very strange concept I know. We do not use it as a dressing IN salads such as potato or macaroni salad. We serve it on our green salads and on cold chicken etc. It is a thicker consistency.


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Premiere Member
Oct 24, 2007
Coffee Toffee Bars

1 Cup Butter, soft
1 Cup Brown Sugar
1 Teaspoon Almond Extract
2 Tablespoons Instant Coffee Granules
1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt
2 1/4 Cups All Purpose Flour
6 Oz Chocolate Chips
1/2 Cup Nuts

Heat oven to 350* F. Grease a 13x9 pan. Cream butter and sugar. Add almond, coffee, baking powder, salt, and flour. Stir. Mix in chips and nuts. Spread cookie mix in greased pan. Bake for 20-25 minutes. Let cool completely before frosting.

Drizzle Frosting
1 Tablespoon of Butter
3/4 Cup Powdered Sugar
1 Teaspoon Almond Extract
1-2 Tablespoons milk

Mix all ingredients together. Drizzle it on top of cooled bar cookies.


MHH Member
Jun 30, 2020
San Diego County
I have a round Peterboro basket with 6 dividers i bought from qvc years ago, so our usual get together appetizer has been veggies and ranch dip. This year adding a cheese ball.

I do change up the cookies every Christmas and below are two favorites from the Taste of HOme Christmas cookies and candies book, on the back it says 2009.


1 cup butter, softened
5 Tbls confectioner's sugar
2 tsp vanilla extract
2 cups all purpose flour
1 cup finely chopped pecans
confectioners sugar

1. In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Add the flour, beating on low seed just until combined. Stir in pecans. Cover and refrigerate for 30 minutes or until easy to handle.
2. Shape 1/2 cupfuls into 1/2 in thick logs. Cut logs into 2 in pieces. Place 2 in apart on greased baking sheets. Bake at 350 degrees for 15-18 minutes or until slightly browned' Roll warm cookies in confectioners sugar, cool on wire racks.


1 cup butter
1/2 cup confectioners sugar
1/2 tsp peppermint extract
1 1/14 cups all purpose flour
1/2 cup cornstarch

2 tbls butter, softened
1 1/2 cups confectioners sugar
2 tbls milk
1/4 tsp peppermint extract
2 to 3 drops red food coloring.....optional
1/2 cup crushed peppermint candies

1. In a small bowl, cream butter and confectioners sugar until light and fluffy. Beat in extract. Combine flour and cornstarch, gradually add to creamed mixture and mix well.

2. Shape into 1 inch balls. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.

3. In a small bowl, beat butter until fluffy. Add confectioners' sugar , milk, extract and food coloring if desired; beat until smooth. Spread over cooled cookies; sprinkle with crushed candies. Store in an airtight container.


2021 work JOY



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Premiere Member
Jan 4, 2014
Chile Relleno Casserole (very mild)

2 cups mild Cheddar cheese
2 cups Monterrey Jack cheese
2 14-oz cans whole green chilies
6 eggs, beaten
1 large can evaporated milk
1 tsp salt
1/2 tsp pepper
2 heaping Tbsp flour

Grate cheeses and mix together. Layer chilies and cheese in a greased baking dish. Beat eggs. Combine eggs with milk, salt, pepper, and flour. Pour over layered cheese and chilies. Bake at 350* for 45 minutes, until mixture bubbles.

Candied Fruit Slices (cookies)

1 cup butter
1 cup sifted confectioners sugar
1 egg
1 tsp vanilla
2 1/4 cups sifted all purpose flour
1 cup pecan halves
2 cups soft candied cherries, halved

Cream butter in mixing bowl. Gradually add sugar; cream until light and fluffy. Blend in egg and vanilla. Add flour; mix well. Stir in pecans and candied cherries. Chill 1 hour.

Divide dough into thirds. Shape into rolls 10 inches long on floured surface. Wrap. Chill at least 3 hours. Cut into 1/8-inch slices; place on ungreased cookie sheets. Bake at 325* for 12 to 15 minutes, until delicately browned on the edges. Yield: about 84.


3/4 cup wine vinegar
1/2 cup olive oil, avocado oil, or salad oil
2 Tbsp sugar
1 tsp salt
1/2 tsp oregano leaves
1/4 tsp pepper
1/2 small head cauliflower, cut in flowerets and sliced
2 carrots, pared and cut in 2-inch strips
2 stalks celery, cut in 1-inch pieces (1 cup)
1 green pepper, cut in 2-inch strips
1 jar (4 oz) pimiento, drained and cut in strips
1 jar (3 oz) pitted green olives, drained
1/4 cup water

In large skillet, combine all ingredients. Bring to boil, stirring occasionally. Reduce heat and cook covered for 5 minutes. Cool; then refrigerate at least 24 hours. Drain well. Yield: 6 servings

Miss JoDee

MHH Member
Premiere Member
Apr 22, 2011
Gurnee, IL
Pumpkin Roll

3 eggs 1 tsp soda
1 cup sugar 1 tsp salt
2/3 cup pumpkin 1/2 tsp cinnamon
3/4 cup flour chopped nuts

Beat eggs and sugar. Add pumpkin, then add flour, salt, soda, and cinnamon.
Grease 12x15 jelly roll pan lined with waxed paper. Spread batter in pan. Sprinkle with chopped nuts. Bake at 350* fro 15 minutes.

Cool slightly. Turn out on towel sprinkled with powdered sugar. Roll up towel like a jelly roll. Cool completely.

Separate from towel with nut side down. Spread filling** on cake. Roll, sprinkle with powdered sugar. Slice. Slices best after refrigerated for an hour or more.

**Fillling: 1/2 stick butter
1 cup powdered sugar
8 oz. cream cheese


Well-Known Member
Premiere Member
Oct 13, 2007
Southern Illinois
Cheese Ball

3--8 oz. cream cheese
3 pkg. chipped beef, chopped fine--hold out 1 pkg. to roll ball in
2 bunches green onions, chopped fine--hold out some to mix with the 1 pkg. of beef and roll ball in
1 Tbsp. Worcestershire Sauce
1 Tbsp. Accent
Dash of garlic powder
Dash of seasoning salt

Mix all the ingredients together, holding out 1 package of beef. After mixing all the ingredients shape into a ball and roll into the 1 package of beef chopped fine and some green onions chopped fine. Before rolling taste to see if you need more of any of the seasonings. (we usually add more)

The recipe doesn't say to roll in the beef and onions but we do.


Well-Known Member
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Aug 30, 2008
Long Island, NY
Thank you all and keep them coming!
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Well-Known Member
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Oct 13, 2007

3 cinnamon sticks

3 bay leaves

2 Tablespoons whole cloves

2 lemon slices

2 Tablespoons fresh or dried orange peel

½ teaspoon ground nutmeg

1 quart apple juice

Add all ingredients to a small crock pot or small saucepan.

Simmer. Add more water or apple juice as liquid evaporates.


MHH Member
Premiere Member
Oct 12, 2007
Ontario, Canada

Gluten-Free Goddess Pumpkin Crumb Cake Recipe


1 1/3 cups light brown sugar
1 cup brown rice flour
3/4 cup almond flour
1/2 cup tapioca starch
1/4 cup cornstarch
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon fine sea salt
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1 cup pumpkin puree
3 large organic free-range eggs, beaten
1/2 cup organic coconut oil
1 tablespoon bourbon vanilla extract

For streusel topping:

1/3 cup organic light brown sugar
3 tablespoons brown rice flour
3 tablespoons organic coconut oil
2-3 tablespoons chopped pecans (I actually add about 1/3 cup chopped or maybe a bit more ;) )
1 teaspoon ground cinnamon


Preheat the oven to 350ºF. Line a 9-inch deep cake pan or baking dish with a piece of parchment paper. (I use a springform pan with success)

In a large mixing bowl, whisk to combine the dry ingredients: light brown sugar, brown rice or sorghum flour, almond or hazelnut flour, tapioca starch, cornstarch, baking powder, baking soda, xanthan gum, sea salt, cinnamon, and nutmeg.

Add in the pumpkin, beaten eggs, coconut oil, vanilla extract. Beat to combine.

The batter at this point will be smooth and sticky, and not too thin. Humidity affects flours, so you may need more liquid, depending upon your locale. If so, add 1-2 tablespoons non-dairy milk.

Scoop the batter into the prepared cake pan and smooth it out to the edges. Use wet hands if you need to.

Make the streusel topping, combining the brown sugar, brown rice or sorghum flour, coconut oil, chopped walnuts or pecans (if using), and cinnamon. Mix until sandy.

Spread the streusel topping on the cake. Lightly press down to even it out.

Bake in the center of a preheated oven for 40 minutes, then loosely tent a piece of foil over the top to prevent the streusel from browning too much. Bake for another 10 to 15 minutes until the center of the cake is firm and a wooden pick inserted into the center emerges clean.

Cool the coffee cake on a wire rack.

Delicious served slightly warm.

May be baked the night before, cooled, and wrapped for the next morning. Slice, wrap in foil, and freeze uneaten cake slices in a freezer bag.

Cook time: 55 minutes Yield: 10-12 slices
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Well-Known Member
Premiere Member
Nov 6, 2007
Southern Arizona
Apple-Orange Cranberry Sauce-
You'll never go back to the canned once you have had this! Even those that don't care for cranberry sauce love this!
  • ½ orange
  • 1 granny smith apple- peeled, cored, diced into small pieces.
  • 1 package (the smaller size unless you are doubling the recipe) cranberries- sort and take out any mushed, bad ones.
  • 1 ¼ cups sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon cloves
Squeeze juice out of the orange half- reserve.

Peel the orange half. Cut orange peel in small diced pieces. Place diced orange peel in water and bring to a boil. Boil for 10 minutes. Drain.

Put cranberries, reserved orange juice, orange peel, apples, sugar, spices in a sauce pan. Stir to combine. Bring to a boil, reduce to a simmer and keep on a low simmering boil. Cover pan part way. Simmer gently, stirring occasionally, until the sauce has thickened and most of the cranberries have burst.

Let cool down and refrigerate. Can serve at room temperature.


Well-Known Member
Premiere Member
Nov 6, 2007
Southern Arizona
Gingerbread-Pumpkin Trifle

  • 1-Gingerbread Cake Mix
  • 2- 5.25 oz Packs of instant vanilla pudding mix
  • (or 4 small ones if you can’t find the bigger size)
  • 4 cups cold whole milk
  • 1 can pumpkin
  • 1 tsp cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp nutmeg
  • ¼ tsp all spice
  • Cool whip or whipped cream (whipped with powdered sugar, vanilla and cinnamon to taste)
  • Chopped pecans- Optional- for garnish

Bake Gingerbread cake mix according to directions. Let Cool

Combine pudding packets with the milk. Whisk for 2 minutes. After whisking, Let set for 2 minutes. Stir in pumpkin, and all the spices.

In a trifle dish (or individual see-through "cups", a large clear bowl, or clear casserole pan), crumble up the gingerbread and place in bottom of dish. On top of gingerbread, spoon over the pudding mix. Can create layers-and make sure last one is cool whip or whipped cream.

Garnish top with chopped pecans (praline pecans are really good) or some of the gingerbread crumbs if you would like. If you are going to use pecans, put them on last as they tend to get soft sitting on top of the whipped cream.
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Well-Known Member
Premiere Member
Oct 13, 2007
Southern Illinois
Reese's Fudge

1 container vanilla frosting (not the fluffy one)
1-10 oz. package peanut butter chips
1-10 oz. bag mini Reese's pieces

Take foil seal off the frosting and microwave for 30 seconds. Put peanut butter chips in a bowl and microwave for 1 minute. Stir frosting and melted chips together well. Add about 3/4 of the bag of mini Reese's pieces. Spread into a greased 8x8 or 9x9 pan. Top with remaining Reese's. Let sit on the counter until solid-about 30 minutes.

First started making this in '16 and some years have trouble finding the mini Reese's pieces.

Peanut Butter Snowballs

1 cup powder sugar
1/2 cup creamy peanut butter
3 tablespoons butter softened
1 pound white candy coating coarsely chopped
In a bowl combine the sugar, peanut butter and butter. Shape into 1" balls and place on a waxed paper lined baking sheet. Chill for 30 minutes or until firm.
Meanwhile melt the candy coating in a microwave safe bowl. Dip balls and place on waxed paper to harden.

Chocolate Crunch Patties
2 cups (12 ozs) butterscotch chips
1 cup (6ozs) milk chocolate chips
1 1/2 cups dry roasted peanuts
1 cup crushed thick ripple cut potato chips
In a medium microwave safe bowl, combine butterscotch and chocolate chips at 50% for 2-4 minutes or until softened stirring after each minute. Stir until smooth. Add peanuts and potato chips, mix well. Drop by teaspoonfuls onto waxed paper lined baking sheets. Allow to harden.
Makes about 4dozen

Crunchy Peanut Bark
Nice filler on trays. Makes alot
2 pounds white confectionery coating
1 cup peanut butter (either creamy or crunchy--I use creamy)
3 cups Rice Krispy's
2 cups dry roasted peanuts
2 cups miniature marshmallows
Melt the candy coating in microwave at 50% until melted. About 4 to 5 minutes checking often. (I do full power for a couple minutes checking and stirring often) Stir in other ingredients. Drop by heaping tablespoons on wax paper.
Yield about 10 dozen

These are some of the recipes that go on our annual cookie trays


Well-Known Member
Premiere Member
Oct 13, 2007
Southern Illinois
I make this dessert off and on for Christmas

Grape Salad

1 lb green seedless grapes
1 lb red seedless grapes
1- 8 oz. sour cream
1-8 oz. cream cheese, softened
1/2 cup sugar

3 regular size Butterfinger candy bars
1/4 cup brown sugar
1/2 cup broken pecans

Mix sour cream, sugar & cream cheese together. Stir in washed grapes. Spread in a 9x13 pan.
For topping crush the candy bars, then mix with the brown sugar and nuts. Spread over grape mixture.

Got this from a ladies night at church back in '06.


Well-Known Member
Premiere Member
Oct 13, 2007
Southern Illinois
1 cup mayonnaise ( I use Miracle Whip)
1 cup sour cream
1 pound bacon cooked crisp and crumbled up
2 medium tomatoes chopped up
green onions diced up --- optional (I do not use them)

Combine everything together and refrigerate until serving time. I like to make it the night before.
Serve with crackers or if you can keep up with people eating it use toast cut into pieces.

This dip always goes when taken somewhere


Premiere Member
Oct 13, 2007
In front of my computer
1 cup mayonnaise ( I use Miracle Whip)
1 cup sour cream
1 pound bacon cooked crisp and crumbled up
2 medium tomatoes chopped up
green onions diced up --- optional (I do not use them)

Combine everything together and refrigerate until serving time. I like to make it the night before.
Serve with crackers or if you can keep up with people eating it use toast cut into pieces.

This dip always goes when taken somewhere
I used some regular onions for the recipe. Added one large and one medium chopped tomato. Sliced some french bread and toasted it in the oven. We ate the whole recipe for dinner. Excellent. Thanks
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Jan 1, 2008
Good day ladies. I'd like to share 2 very simple recipes. One is an old recipe one is a new 1 first done Thanksgiving 2020 both are requested for holiday meals.

First let me warn you I've always cooked by what I call taste & tweak. Meaning I work around the main ingredient and add or substitute according to our taste. And of course as long as eggs or raw meat, aren't in the recipe I "taste" with clean utensil while mixing.

The Old recipe is my simple dressing which is always requested by family and I've pass down to Ashley @SnowbellAnn to prepare now. Not sure why tag didn't take.


Pan of cooked cornbread(can be made a day or 2 ahead)
1 sleeve of saltine crackers
Cooked, pulled apart Turkey or chicken we like a good heaping amount
Seasonings to taste:
Rubbed Sage

Chicken broth- enough to get all ingredients good & wet

I cook on 400 for about 45-60 mins or until you can tell liquid is dried up but doesn't look dry. Optional to add to this onion, or boiled eggs.

2nd recipe is a simple recipe Ashley came up with Thanksgiving 2020. For some reason her papa has decided he doesn't like mashed potatoes so she decide last year to cook mashed sweet potatoes which he loved.

Mashed Sweet Potatoes

Cook 3-5 medium to large sweet potatoes. Then peel and mash potatoes, place in bowl with butter or margarine(about 2 tbsp)Then add to taste:
Garlic powder
Onion powder

Sorry not very good with exact recipes. Any questions please let me know