Check out these holiday recipes from Over the Mountain residents.
From Hannah Barnette, Mountain Brook:
Gramma Dot’s Cheesy Cauliflower
Serves 4 -5
- 2 bags of frozen cauliflower
- 1/2 cup mayonnaise
- 4 teaspoons mustard
- 3/4c – 1 cup shredded sharp cheese
- Cook cauliflower as directed on package.
- Drain well; then place on shallow baking pan and sprinkle with salt.
- Mix 1/2c mayonnaise and 4 t. mustard. Spread this mixture over cauliflower.
- Top with shredded sharp cheese.
- Bake at 375 degrees for about 10 minutes or until cheese is melted.
Even kids who don’t like cauliflower will like this! I usually have to double the recipe. 🙂
From Laura Beth Rich, Over the Mountain area:
Pumpkin Chocolate Chip Muffins
- one box of yellow cake mix
- one 16 oz. can of pumpkin puree
- two cups of semi-sweet chocolate chips
Preheat the oven to 350 degrees Fahrenheit. Mix the yellow cake mix and pumpkin puree in a large bowl until combined. Fold in the chocolate chips. Scoop the mixture into individual muffin tin wrappers. Bake the muffins for ten to twelve minutes. Serve warm with a cup of hot chocolate or coffee!
From Mary Beth Carlisle, Vestavia Hills:
Pretzel, Hershey Kiss, and M&M’s Treats
- Bite-size, waffle-shaped pretzels
- Hershey’s Kiss or Hershey’s Hug
- M&M’s candy
- Heat the oven to 170F. Set a number of bite-size, waffle-shaped pretzels (one for each treat) in a single layer on a cookie sheet lined with parchment paper, then top each pretzel with an unwrapped Hershey’s Kiss or Hershey’s Hug.
- Bake for 4 to 6 minutes (the white chocolate will melt more quickly), until the chocolates feel soft when touched with a wooden spoon. Remove the cookie sheet from the oven and quickly press an M&M’s candy into the center of each Kiss.
- Allow the treats to cool for a few minutes, then place them in the refrigerator to set, about 10 minutes. Place handfuls of the candies in clear plastic bags and tie on colorful ribbons.
From Stephanie Fain, Hoover:
Cranberry Sausage Stuffing
- Extra-virgin olive oil
- 1 large onion, small dice
- 3 ribs celery, small dice
- Kosher salt
- 1 pound spicy sausage, casing removed, broken into bite-size chunks
- 3 cloves garlic, smashed and finely diced
- 3/4 cup coarsely chopped walnuts
- 10 sage leaves, finely chopped
- 3 sprigs rosemary, leaves finely chopped
- 10 cups stale cornbread, cut into 1-inch cubes
- 2 cups dried cranberries
- 3 to 4 cups chicken stock
Preheat the oven to 350 degrees F.
Coat a large saute pan with olive oil, add the onions and celery and saute over to medium heat. Season with salt and cook until the vegetables start to become soft and are very aromatic. Add the sausage and cook until the sausage begins to brown. Stir in the garlic and saute for another 1 to 2 minutes. Add the walnuts, sage and rosemary and cook for another minute, then remove from heat.
In a large bowl mix together the cornbread, cranberries, and the sausage mixture. Add chicken stock and knead with your hands until the bread is very moist, actually wet. Taste to check for seasoning and season with salt, if needed and transfer to an ovenproof dish.
Bake the stuffing until it is hot all the way through and is crusty on top, about 30 to 35 minutes. MMMMM…stuffing!
(recipe from foodnetwork.com)