Five Recipes to Try This Holiday Season

The holidays are right around the corner, and now's the perfect time to get started thinking about seasonal recipes - particularly those sweet treats that many enjoy around the holiday season, from pies to cakes to cookies and drinks.

Whether it's a special Christmas pie or a unique Chanukah dish, we've rounded up a few items for you to try this month as the holidays approach. 

Gingerbread Men

Ingredients: 

• 1 (3.5 oz.) package cook and serve butterscotch pudding mix
• 1/2 cup butter
• 1/2 cup packed brown sugar
• 1 egg
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon

Directions:

1. In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover, and chill dough until firm, about 1 hour.
2. Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.
3. Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks.

Source: http://allrecipes.com/Recipe/Gingerbread-Men/Detail.aspx?src=mer692

Classic Potato Latkes

Ingredients:

• 1 pound Idaho or russet potatoes, peeled
• 1 small onion, peeled
• 1 large egg, lightly beaten
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup oil
• 1/4 cup sour cream
• 1 tablespoon chopped fresh chives (optional)

Directions:

1. Grate potatoes, then the onion using the large hole of a box grater. Place grated vegetables in the center of a large clean kitchen towel. Bring up the ends of the towel and twist together to form a pouch. Hold the bundle over the sink, then squeeze out as much excess moisture from the vegetables as possible. Place vegetable mixture in large bowl. Add egg, flour, salt and pepper; mix well.
2. Heat oil in medium nonstick skillet on medium-high heat. Carefully drop tablespoonfuls of the vegetable mixture into skillet; spread each into thin circle with back of spoon. Repeat to cook 2-3 latkes at a time. Cook 3-4 minutes on each side or until golden brown on both sides. Remove latkes from skillet; drain on paper towels.
3. Serve each latke topped with 1 tsp. of the sour cream; sprinkle lightly with chives. Serve warm.

Source: http://allrecipes.com/recipe/classic-potato-latkes/detail.aspx

Christmas Morning Pie

Ingredients:

• 1 pound bulk pork sausage with sage, cooked and crumbled
• 1 cup shredded Swiss cheese
• 1 cup shredded Cheddar cheese
• 2 (9 inch) unbaked pastry shells
• 6 eggs, lightly beaten
• 1 cup milk
• 1/2 cup chopped onion
• 1/3 cup chopped sweet red pepper
• 1/3 cup chopped green pepper

Directions:

In a bowl, combine sausage and cheese. Place half of mixture in each pastry shell. Combine eggs, milk, onion and peppers. Pour half over sausage in each shell. Bake at 350 degrees for 55-60 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.

Source: http://allrecipes.com/recipe/christmas-morning-pie/detail.aspx

Spiced Pumpkin Dip

Ingredients:

• 1 (8 oz.) package cream cheese, softened
• 2 cups confectioners' sugar
• 1 (15 oz.) can pumpkin puree
• 1 tablespoon Pumpkin Pie Spice
• 1 teaspoon Pure Orange Extract
• 1/2 teaspoon Ground Ginger
• gingersnap cookies

Directions:

1. Blend cream cheese and confectioners sugar until smooth in a food processor. Remove cover, add pumpkin and remaining ingredients. Blend thoroughly.
2. Chill 30 minutes or until ready to serve. Serve with Gingersnap cookies.

Source: http://allrecipes.com/Recipe/Spiced-Pumpkin-Dip/Detail.aspx

Carrot Pineapple Cake

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 3/4 cups white sugar
• 1 cup vegetable oil
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups shredded carrots
• 1 cup flaked coconut
• 1 cup chopped walnuts
• 1 (8 oz.) can crushed pineapple, drained
• 1 (8 oz.) package cream cheese
• 1/4 cup butter, softened
• 2 cups confectioners' sugar

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
3. Pour into 9x13-inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool.
4. To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.

Source: http://allrecipes.com/recipe/carrot-pineapple-cake-i/detail.aspx