Holiday Recipes

We are asking everyone to share their favorite holiday recipe(s) this year for 2020. We may not be able to gather together as a church family to share in God’s bounty this holiday season, we can at least share our wonderful recipes.

Click here to submit your favorite recipe.

Submitted Recipes:

Main Dishes

Recipe Name:  Pueblo Style Green Chile with Pork

Preparation Time: 30 minutes (Instant Pot)

No. of Servings: 6

Cooking Time: 8 minutes

Difficulty: Moderate


2 lbs pork shoulder/butt, dry rubbed then seared and cubed
8 +/- Pueblo Chiles, roasted, peeled with seeds and veins removed
2 Tablespoons Mexican Oregano
2 Teaspoons Cumin
1 large Sweet Onion, chopped
6-8 large cloves Garlic, minced
8+ Tomatillos chopped
1 bunch Cilantro, chopped
2 cups Chicken Stock


Roast chiles, then peel and remove seeds and veins.
Chop chiles.
Cube pork and sear in cast iron skillet (with rub of choice) then remove.
Fine chop onion.
Mince the garlic.
Brown onion in pork renderings and then add garlic and brown.
Cube tomatillos.
Place all in pressure cooker with chicken stock.
Add oregano, cumin and cilantro and mix well.
Salt and pepper to taste.

Cook 8 minutes with natural cool down.

Submitted by: John Eiland

Side Dishes

Recipe Name: Wild Rice Stuffing

Preparation Time: 30 minutes

No. of Servings: 8

Cooking Time: 30 minutes

½ C brown rice and ½ C wild rice: cook approx. 40 minutes in 2 C water/liquid


1 C fresh mushrooms, sliced
1 stalk celery, diced
1 medium onion, diced
1 medium apple, diced
½ C chopped nuts: walnuts or almonds
½ C raisins
½  – 1 C giblets (optional)
1/3 stick butter or margarine

Sauté mushrooms, celery, onion, apple, and nuts in margarine, adding garlic, salt, and pepper to taste. Be careful not to overcook. Combine all ingredients in baking dish (or stuff turkey).

Bake at 325 degrees for 45 minutes.

Submitted by: Karen Urbacke


Recipe Name: Oyster Stuffing

The following recipe was submitted by Jim Vickers. A recipe passed down from his mother written in her own hand.


Recipe Name: Brandied Yams


6 large yams
2 tsp. cornstarch
1/2 tsp. cinnamon
2 tsp. salt
1/2 c. sugar
1 Tbsp. lemon juice
1/2 c. Brandy
1 c. chopped pecans
Miniature marshmallows

Cook yams (sweet potatoes) on cookie sheet at 350 degrees.
In a saucepan, mix cornstarch, cinnamon, salt, and sugar. Add 1 cup of water. Cook over low heat until sauce is clear. Add lemon juice and brandy. Remove from heat. Add chopped pecans. Peel potatoes and slice crosswise 1/2 inch thick. Place in buttered baking dish. Pour sauce over potatoes. Bake in 375 degree oven for 30 minutes. Remove from oven. Sprinkle with marshmallows and broil until golden.


Recipe Name: Sweet Potato Soufflé

3 cups sweet potatoes (cooked & mashed) or (large can of sweet potatoes, mashed)
½ cup sugar
½ tsp. salt
2 Tsp. margarine (melted)
2 eggs
½ cup milk
1 tsp. vanilla


Mix above ingredients. Pour into greased baking dish.

¾ cup light brown sugar (could probably used ½ cup)
1/3 cup self-rising flour
1 cup chopped nuts
2 Tsp. margarine (melted)
1/3 cup coconut


Mix well and sprinkle on top of potatoes.
Bake at 350 degrees until golden brown (about 30 minutes).
Serves 12.

Submitted by: James Moore


Recipe Names: Tomato Casserole


6 cups fresh ,peeled and diced or 2 cans 14 1/2 ounce diced Tomatoes (drained)
1 1/2 cups Bread cubes (I use Brown and Serve rolls or day old biscuits ;do not use loaf bread)
1/4 teaspoon black pepper
1/2 stick sweet cream butter (melted)
1/4 cup brown sugar (has to be brown)

Mix all ingredients together and place into a lightly greased baking dish. Bake uncovered at 400 oven for 30 to 40 minutes. Serves 6.
This is really good served with Pork Chops or Pork Roast or Chicken a true Southern Classic.

Submitted by: James Moore


Recipe NameCrusty Corn Casserole
Dish TypeSide Dish
Preparation Time5 Minutes
No. of Servings12
Cooking Time50 Minutes
Ingredients1  Stick butter, melted
1 Sour cream (8 oz.)
1 Jiffy Cornbread mix
1 Can Cream style corn
1 Can Whole kernel corn
DirectionsStir together in casserole dish (uncovered) and bake 350 degrees for about 50 minutes or until lightly brown on top.
Submittted by:JESSE OWENS


Recipe Name: Maple and Walnut Pie

Preparation Time: 1 hour

No. of Servings: 8

Cooking Time: 50 minutes

Difficulty: Easy


3 eggs
1 cup maple syrup
1 cup white sugar
1 tsp. vanilla extract
1/4 cup melted butter
2 tbsp.  our
1 cup coarsely chopped walnuts
1 unbaked 9 inch pie shell


Mix the eggs, syrup, sugar, extract, butter and flour in a large bowl and beat well. Stir in the walnuts. Pour it into a pie shell. Bake at 350 degrees for 50 minutes until a knife comes out clean in the center.

Submitted by: Karen Morrow


Recipe Name: Easy-for-kids Crispy Treats

1/4 c. butter
1 (10 oz) pkg. larger marshmallows or 4c. miniature marshmallows or 9 oz jar marshmallow cream.
5 c. crispy rice cereal
1 lightly buttered 12x8x2 inch dish

In 3 quart microwave casserole dish, place butter. Microwave for one minute to melt. Add marshmallows. Cover. Microwave on high for 2 1/2 to 3 minutes (if using marshmallow cream, microwave until warm and can be stirred well). Remove from microwave and stir until butter is melted and marshmallow is well blended. Add cereal and stir till well coated.

Press warm mixture evenly into buttered dish. Use wax paper to press firmly into an even layer (make sure not too hot for little hands, but must be worked while warm). Cut into squares when cooled.

Submitted by: Bethany Kelly


Recipe NamePumpkin Pie Cake
Dish TypeDessert
Preparation Time15 minutes
No. of Servings12
Cooking Time50
Shelf Life (Daily)3
Ingredients1 29 oz can of pumpkin
3 eggs
1 large can evaporated milk
1/4 t cloves
1/4 t ginger
1/2 t nutmeg
1/2 t salt
1 cup sugar
1 yellow cake mix
DirectionsBlend ingredients well. Pour into 9/13 cake pan. Add 1 cup of nuts (your choice). Save a few nuts for garnish.  Melt 1 1/2 sticks of butter and drizzle over nuts. Bake at 350 degrees.  Let cool. Top with Cool Whip and sprinkle with a few chopped nuts.
Your NameKathy Murray


Recipe NameBoiled Custard in a Vitamix
Dish TypeDrink
Preparation Time30 minutes
No. of Servings10
Shelf Life (Daily)5
Ingredients3 1/2 cups whole milk
1/2 cup half-and-half
4 eggs
2 to 2 1/2 tablespoons cornstarch (more makes a thicker custard to add liquor to)
1/4 teaspoon salt
3/4 cup sugar (more for sweeter)2 teaspoons vanilla
3 beaten egg whites
DirectionsCombine all but vanilla and beaten egg whites in Vitamix.

Divide into two batches and mix on high-speed for 10 to 12 minutes or until heavy steam escapes.  (The mixture should be thick and not liquid-y at this point. Once the eggs are set, and the mixture coats a spoon, it’s done. I also wet a paper towel and put around the air holes at the top of the Vitamix lid to keep the mixture from spilling out when it’s processing at high-speed.)

Recombine batches, add vanilla, and cover and cool overnight.  I usually place saran wrap directly on top of the custard to prevent a “skin” forming while it cools.

Once the mixture has cooled, fold in three beaten egg whites for a lighter, frothier custard.

Your NameTeddy Jones
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