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Holiday Recipes

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Mistletoe Punch




1 (12 ounce) can frozen cranberry juice concentrate, almost thawed

1 (12 ounce) can frozen pink lemonade concentrate, almost thawed

1 (12 ounce) can frozen limeade concentrate, almost thawed

1 (750 ml) bottle white wine, chilled

2 (750 ml) bottles champagne, chilled

1 liter carbonated water or 1 liter club soda, chilled

1 lemon, sliced

1⁄2 cup of fresh mint

1 (12 ounce) package strawberries or 1 (12 ounce) package raspberries, frozen





Combine all in a large punch bowl or if you don't have one, combine it all in a large clean pot and serve it in pitchers.


Add the frozen fruit just before serving. The mint can be left in the punch bowl or removed just before serving but it adds a wonderful flavor so don't leave it out.


Skillet Dip Snowman


1 tube Pillsbury French Bread dough or 11-14 ounces of your favorite bread dough

1 tablespoon melted butter

Sea salt or kosher salt



8 ounces cream cheese softened

1 cup Miracle Whip

12 ounces shredded chicken 1 large can

1 teaspoon fresh lemon juice

1 teaspoon Worcestershire sauce

6 extra large black olives

1 carrot



Preheat oven to 350 degrees Fahrenheit.

Brush some butter on the inside of a 10 inch skillet.

Cut bread dough into 12 slices.

Roll each slice into balls.

Arrange the balls around the edge of the skillet.

Brush with melted butter and sprinkle on some salt.


Chicken Dip

Combine the cream cheese, shredded chicken, Miracle Whip, lemon juice, and Worcestershire sauce in a large mixing bowl.

Beat with an electric mixer until well blended.

Spoon dip into the center of the skillet.

Spread it into an even layer so that it touches the edge of the bread balls.

Bake for 32-38 minutes until the bread is baked through and lightly brown.

Meanwhile, cut 7 round slices from 4 of the black olives.

Cut the carrot into a 3-4 inch pointed piece.

Remove the skillet from oven and brush more butter over the bread pieces.

Decorate the dip with 2 whole black olive eyes, one carrot nose, and 7 black olive buttons in the smile.

Serve and enjoy.


You must use a 10 inch oven safe non-stick skillet to make this dip. The handle of the skillet must be able to withstand high heat. To make the ring of salty bread, simply cut a tube of French Bread dough into 12 equal pieces. Roll the pieces into balls, pinching the seams together as needed  then arrange them around the edge of the pan.


Spoon the chicken dip in the center of the skillet and spread out so it touches the bread dough and bake it until the bread is baked through. The dip will be slightly browned when you remove it from the oven. I wanted my dip to look white, so I stirred it up so that the browned bits get mixed in. To decorate the snowman you’ll need two whole extra large olives, one small tip of a carrot for the nose, and 7 small round pieces of olive. You can cut the olives using a round plunger cutter or simply slice off round pieces from the sides of the olives.

Add the decorations to the top of the dip and serve while it’s hot.

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Holiday Tree Brownies




1 box (16 oz) Betty Crocker™ Supreme original brownie mix

Water, vegetable oil and egg called for on brownie mix box

Miniature candy canes (2 inch), unwrapped

1 or 2 drops green food color

1/3 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container)


Betty Crocker™ Decorating Decors red and green candy sprinkles or miniature candy-coated chocolate baking bits



1 Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make brownie mix batter as directed on box. Spread in pan.

2 Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours. Freeze in pan 15 minutes. Using foil to lift, remove brownies from pan, and peel foil away. To cut brownie into triangles, cut into 3 rows. Cut each row into 5 triangles (See More About This Recipe). Set aside leftover pieces for snacking.

3 Break off curved end of candy cane; insert straight piece into bottoms of triangles to make tree trunks.

4 Stir food color into frosting. Spoon frosting into small resealable food-storage plastic bag; partially seal bag. Cut off tiny bottom corner of bag. Squeeze bag to pipe frosting over brownies. Sprinkle with decors.

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