Christmas Cranberry Salad

Anya -- Tammy Phillips

**You'll need to start this the night before**

1 package raw cranberries washed and chopped (I use a food processor)

1 1/2 c. sugar

1 large bag of mini marshmallows

--Stir together and chill overnight--

2 bananas sliced

2 cups apples sliced

1 large can pineapple tidbits

1 pint whipping cream

Whip whipping cream and add vanilla and sugar to taste. Add cranberry mixture and fruit together just before serving. 

Phillips family tradition for Turkey Day and Christmas Day dinner's! Love...

Roasted Potato Medley

2 sweet potatoes or yams
4 russet potatoes
8 baby red potatoes
1/4 cup olive oil
1 teaspoon Italian blend seasoning
1/8 teaspoon salt
1/8 teaspoon black pepper

1. Preheat oven to 425. Peel and cube the sweet potatoes or yams, and the russet potatoes. Scrub the baby red potatoes and cut all of them into cubes.
2. Place the potatoes in a large saucepan. Add enough lightly salted water to cover the potatoes. Bring to a boil and cook for 3 minutes. Drain thoroughly.
3. Spread the potatoes in a single layer onto a large baking sheet.
4. Drizzle the potatoes with olive oil and sprinkle with the seasonings. Roast the potatoes until browned and crisp, about 25 minutes. Serve immediately.

Serve with Crispy Ranch Chicken or any meat dish for a fun and tasty potato variation!

(Recipe from Great American Recipes)

Crispy Ranch Chicken

2 cups crispy rice cereal
1/2 cup grated Parmesan cheese
1 envelope ranch salad dressing mix
2 egg white, beaten
8 skinless pieces of chicken about 4 or 5 oz. each (breast or thighs)

1. preheat oven to 350. Spray a large baking sheet with nonstick cooking spray. Combine the rice cereal, Parmesan and ranch salad dressing mix in a large bowl.
2. Place beaten egg whites in a medium bowl. Dip each chicken piece in the egg whites and then in the cereal mixture to coat evenly.
3. Arrange the coated chicken on the prepared baking sheet. Bake until golden and juices run clear when chicken is pierced with a knife, about 20 to 25 minutes. Serve and Enjoy

Serve with the Roasted Potato Medley

(This recipe is from Great American Recipes)

Rich and Creamy Tomato Basil Soup

This one's for you Anya!
4 tomatoes - peeled, seeded and diced
4 cups tomato juice
14 fresh basil leaves
1 cup heavy whipping cream
1/2 cup butter
salt and pepper to taste

Place tomatoes and juice in a pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves in a blender. Pour back into the pot and over low to medium heat stir in cream and butter. Heat until the butter is melted. Do not boil. Season with salt and pepper as desired.

Thanks to Aimee Seal for this recipe!

Swedish Meatballs

• 2 pound bag of frozen meatballs


• 1 can jellied cranberry sauce


• 12 oz bottle chili sauce "homemade" brand is recommended but I have used other brands and they work just fine. (Chili sauce can be found on the ketchup isle)


• 2 tablespoons brown sugar


• 1 tablespoon lemon juice

Put the meatballs into the bottom of a crock pot. Mix the remaining ingredients together in a bowl and then pour over the top of the meatballs. Cook on high for 4 or 5 hours. Serve over rice.

(If you want to thicken up the sauce you can do so by removing the meatballs then mixing cornstarch with water and slowly adding it to the sauce until you reach the desired consistency. Once thickened, pour the sauce back on top of the meatballs and serve).

Serves 6 to 8

Tomato Tortellini Soup

This is a recipe I saw on Chanel 2 Noon News a few weeks ago. It's very easy and tasty!
Serves 4
1 tablespoon olive oil
1/2 cup minced onion (about 1/2 small onion)
1 glove garlic, minced
5 cups chicken broth
2 (14 -ounce) cans diced tomatoes
1 (9-ounce) package fresh tortellini
10-ounces fresh spinach - chopped
Salt and pepper to taste
1/2 cup freshly grated Parmesan, very loosely packed (I used mozzarella because I didn't have any fresh Parmesan and it worked just fine)

In a 3 quart soup pot, heat olive oil over medium heat. Saute the onion and garlic, stirring often until onions are soft, about 5 to 7 minutes. Add broth and tomatoes, turn heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach. Add salt and pepper as needed. Serve immediately. Garnish each serving with a sprinkling of cheese.

Buttermilk Syrup

1 cup sugar
1/2 cup butter
1/2 cup buttermilk

Bring to a boil. Remove from heat.

Add:
1 tsp soda
1 tsp vanilla

Breakfast Pizza

Pastry for single 9' pie
1/2 lb. bacon
2 cups shredded Swiss cheese
4 eggs
1 1/3 cup sour cream
2 Tbls. minced fresh parsley

Bake pastry shell on lower rack at 425 for 5 minutes. Press down bubbles. Sprinkle bacon and cheese over crust. In a bowl, beat eggs with sour cream and parsley until smooth. Pour over crust. Bake at 425 for 20-25 minutes. Let stand for 5 minutes.

French Toast Bake

12 Slices of bread, cubed
1 pkg (8oz) cream cheese, cubed
8 eggs
1 cup milk
1/2 cup maple syrup

Arrange half of the bread cubes in a greased 9x13 pan. Top with the cream cheese and add the remaining bread. In a bowl, whisk eggs, milk and syrup; pour over bread. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 for 30 minutes. Uncover; bake 20-25 minutes longer or until golden brown. Serve with additional syrup.

Serves 8