Holiday Recipes from Floyd
These recipes have been collected from Floyd community members and the staff of Floyd Times.
These recipes have been collected from Floyd community members and the staff of Floyd Times. To submit your own favorite dish to be included in time for Christmas and New Year, email editor@floydtimes.com.
Drinks:
Grinch Punch
Half gallon of lime sherbet
2 bottles of ginger ale
Directions:
In a large punch bowl, scoop out half a carton of lime sherbet. Pour out one bottle of ginger ale over sherbet, let sit for a moment, then gently mix and serve. Add more sherbet and ginger ale as needed. Serve in holiday cups with a ring of red sprinkles for garnish (optional).
Don't let the recipe's simplicity fool you; it's very delicious. This recipe was included in the December newsletter by Plenty! Farm and Food Bank, and it was submitted by Executive Director Shannon Hardwicke's mother, Norma Bragg. Norma serves this delicious punch every Christmas Eve.
G.J. Ingram & Son
Fuel, Farm & Home Supplies
Proudly Serving Floyd County for 80 years!
2107 Floyd Hwy North, Floyd VA
540-745-3201
Finger Foods:
Sausage Balls
2 cups of Bisquick
1 pound of sausage
16 oz of grated sharp cheddar cheese
1/2 cup of milk
Directions: Combine all ingredients in a mixing bowl and shape into 1-inch spheres. Place on greased baking sheet and bake in the oven at 350 degrees until brown (about 20-25 minutes). Best served warm.
Beans and Salsa Dip
1 can of black beans,
A pound of shredded sharp cheddar cheese
12 ounces of mild or medium chunky salsa.
Directions: Mix ingredients together and microwave for five minutes. Stir and eat with your favorite dipping chip.
Submitted by Jack Wall
Cucumber Sandwiches
1 package of Pumpernickel cocktail bread
8 oz of cream cheese
1 package of Italian seasoning
1 medium cucumber, sliced
Dill seasoning
Directions: Mix Italian seasoning in cream cheese. Spread on cocktail bread. Add slice of cucumber and top with dill seasoning. Make a day ahead for best flavor.
602 East Main Street
Floyd Virginia
540-745-8686
Entrees:
Christmas Morning Cranberry French Toast
*Prepare the evening before Christmas
Frozen left over homemade cranberry sauce from Thanksgiving, thawed
1-2 bags of cranberries
1/2 cup of sugar
Loaf of Sourdough Bread, cut thick (sub with any bread you like)
12 eggs
1 package of cream cheese
2 tbsp of vanilla or almond extract
1 tsp of cinnamon
Directions: Cut Sourdough into thick pieces and arrange in a rectangular baking dish. Cook cranberries and sugar with 1/4 cup water for 10 minutes - do not let the water evaporate. Add more water as needed. Cut the cream cheese into 1/4-1/2 inch chunks. Mix together the remainder of the ingredients.
Pour egg mixture over the bread, spread the cream cheese chunks and cranberry mixtures throughout. Store in fridge overnight, take out of the fridge in the morning. Sprinkle with sugar.
Bake at 350 degrees for 30-45 min. Take out, add maple syrup, and enjoy.
Christmas Eve Polish Borscht
Hard boil some eggs to add to the final soup
Peel and quarter 5-6 potatoes
Boil potatoes just till you can insert a fork
Drain potatoes then cut up in 1 inch pieces
Sauté potatoes in frying pan with butter- add these potatoes to final soup
Sauté some diced onions and mushrooms to add to the finished soup
Broth
3 heaping tablespoons of flour
1 pint (2 cups) sour cream
1 1/2 quarts of water (6 cups)
2 tbsp to 1/4 cup of vinegar
Directions: In a large pot, mix sour cream with flour using a mixer (mix till it's smooth Slowly add 2 cups of the water and mix well. Add the rest of the water and stir till blended. Bring it to a boil then turn it down and simmer and stir often till it becomes thickened. Add vinegar and salt to taste starting with 1 tbsp. Optional- Add green onions, pepper, red pepper flakes
Desserts:
7-Up Salad
6 oz of lime Jell-O
2 cups of water
Six 8-oz blocks of cream cheese, softened
2 cups of 7-Up
20 oz of crushed pineapple, "mostly" drained
8 oz of Cool Whip
Directions: Dissolve Jell-O in boiling water, mix in cream cheese, pineapple, and Cool Whip. Stir in 7-Up. Refrigerate until set.
Avocado Chocolate Pudding
1 avocado
1 banana
1 can of coconut milk, cream only
1/4 cup of honey
1/4 cup of cocoa powder
Directions: Blend until creamy
Cinnamon Swirl Cake
Preheat oven to 325 degreees. Use middle rack. Grease a 9x13 baking pan. (I use Parchment paper instead of grease)
1 Yellow cake mix (18 oz)
4 large eggs
3/4 cup of oil
1 cup of sour cream
1 1/2 cups of dark brown sugar
2 tbsp of cinnamon
1/2 stick cold butter, cubed
2 cups confectionary sugar for icing
4 tsp of milk or water for icing (or more if needed)
Directions: In a large bowl, add eggs, oil, and sour cream to cake mix. No electric mixer needed. Mix thoroughly. Spread evenly into prepared pan. Mix the brown sugar and cinnamon with a large spoon. Place mounds of brown sugar mixture on batter, using it all. With a tip of a knife, swirl each brown sugar mound a little. (Careful not to over-mix) Place a cube of butter and push it in a little. Do this with each mound of sugar. Place on middle rack for 40 minutes. When cool, drizzle with icing.
Submitted by Sandra Peters
Christmas Coconut Snowball Cookies
4 cups of shredded coconut
1/2 cup of sugar
4 egg whites
2 tsp of vanilla
pinch of anise seeds
2 tbsp coconut milk (optional)
Directions: Heap spoonfuls onto parchment paper, on baking sheet. Bake at 325 degrees for 20-25 minutes until top is golden.
Combat food insecurity in our community! Plenty! Farm and Food Bank provides fresh produce and pantry staples to those in need.
Learn more at www.plentyfoodpantry.org.
Candy:
Chocolate Peanut Butter Fudge
2 cups of sugar
4 tbsp of unsweetened cocoa powder
1/2 stick of butter
5 oz of evaporated milk
1 tsp of vanilla
1 cup of peanut butter
Directions: In a medium sauce pan, add sugar, cocoa, butter, and milk. Stir until mixture comes to a boil. Stir continuously for 7 minutes. Remove from heat, add vanilla and peanut butter, stir continuously for 3 minutes. Pour on buttered or parchment-lined pan.
Peanut Butter Pin Wheel
1 pound of powered sugar
1 stick of margarine
1 tsp of vanilla
Dash of salt
2 tbsp of evaporated milk
1 cup of peanut butter
Directions: Mix together sugar, margarine, vanilla, salt, and enough milk to moisten. Mix until smooth. Divide in half and roll on wax paper about 1/4- inch think. Spread peanut butter and roll into jelly roll fashion. Chill and cut into slices.