Wednesday, November 16, 2011

Spreecast: Favorite Holiday Foods!

Trish & I had a wonderful Spreecast today on "Mom-Sense" sharing our favorite holiday recipes, and we wanted to make sure you could find all the great recipes we discussed, so we decided to post them here. Try 'em out, and let us know what you think!

You can also watch the archive of our broadcast on Spreecast: "Favorite Holiday Foods"
Bon Appetit!

Summer's Recipes
Cheesy Biscuits! -- Betty Crocker & Bisquick

Biscuits are so versatile! Serve them for breakfast with butter and jam or for dinner in place of bread or rolls.
Prep Time
Total Time
2 1/4
cups Original Bisquick® mix
cup milk
  1. Heat oven to 450ºF. Stir ingredients until soft dough forms.
  2. Turn onto surface dusted with Bisquick mix. Knead 10 times. Roll dough 1/2 inch thick. Cut with 2 1/2-inch cutter. Place on ungreased cookie sheet.
  3. Bake 8 to 10 minutes or until golden brown.
Makes 9 biscuits

Sue Bee Honey Spiced Sweet Potatoes

Watch Summer make this recipe for Sue Bee Honey here!


1 cup Sue Bee Honey
3 pounds sweet potatoes, peeled and cubed
1/2 cup dried cranberries
1/2 cup chopped pecans
2 tablespoons vegetable oil
1 teaspoon pumpkin pie spice
1/2 teaspoon ground black pepper


  1. Preheat oven to 400F.
  2. In a bowl, mix Sue Bee Honey, sweet potatoes, dried cranberries, chopped pecans, oil, pumpkin pie spice and pepper.
  3. Transfer to a large baking dish and bake in oven for 30 minutes.
  4. Stir the potatoes to expose the pieces from the bottom of the pan.
  5. Turn heat up to 450F and bake for another 20-30 minutes or until the sweet potatoes are tender.

Pumpkin Sheet Cake --

Prep Time: 30 Minutes

Ready In: 2 Hours
Cook Time: 30 MinutesServings: 20
1 (15 ounce) can canned pumpkin puree
2 cups white sugar
1 cup vegetable oil
4 eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 (3 ounce) package cream cheese
5 tablespoons butter, softened
1 teaspoon vanilla extract
1 3/4 cups confectioners' sugar
3 teaspoons milk
1 cup chopped walnuts
1.In a mixing bowl, beat pumpkin, 2 cups white sugar, and oil. Add eggs, and mix well.
2.In another bowl, combine flour, baking soda, cinnamon and salt. Add these dry ingredients to the pumpkin mixture, and beat until well blended. Pour batter into a greased 15 x 10 inch baking pan.
3.Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake tests done. Cool.
4.In a mixing bowl, beat the cream cheese, butter or margarine, and vanilla until smooth. Gradually add 1 3/4 cups confectioners' sugar, and mix well. Add milk until frosting reaches desired spreading consistency. Frost cake, and sprinkle with nuts.

Trish's Recipes
Watch Trish make the recipe on Fox LA here


  • 1 (15 1/4-ounce) can whole kernel corn, drained
  • 1 (14 3/4-ounce) can cream-style corn
  • 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
  • 1 cup sour cream
  • 1/2 cup (1 stick) butter, melted
  • 1 to 1 1/2 cups shredded Cheddar


Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 1 (9 inch) prepared graham cracker crust
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • 1/2 cup frozen whipped topping, thawed


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
  3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
  4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

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