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CHRISTMAS WREATH CHEESE SPREAD
Submitted by Mary Ann Kelley of New Castle County found in Home Cooking by the Delaware Farm Bureau

  •  2 (8 oz.) pkgs. cream cheese, softened
  • 1/2 c. mayonnaise
  • 1/2 c. grated parmesan cheese
  • 10 slices bacon, cooked crisp and crumbled
  • 1/2 c. smoked almonds, chopped
  • 1/4 c. sliced green onion
  • Pimento strips
  • 1 bunch of fresh parsley, chopped
This must be made ahead!
 

DIRECTIONS

  1. In a food processor, or with a mixer, cream together cream cheese, mayonnaise and parmesan until smooth.
  2. Mix in crumbled bacon, nuts and green onions. Refrigerate for 30 minutes.
  3. Form cheese into a long roll; shape into a “wreath” approximately 8-10 inches in diameter. (Use hands; cheese will be soft even though chilled.)
  4. Liberally cover the wreath with chopped parsley. Select long strips of pimento and shape into a bow on the wreath. Dot the wreath with bits of pimento to resemble berries. Chill. 
VARIATIONS: Substitute the bacon with 1/2 c. chopped ham and 1/4 c. green pepper, OR 1/2 c. chopped cooked chicken or turkey with 1 tablespoon of curry powder.

PUMPKIN TRIFLE
Submitted by Joan Powers of New Castle County found in Home Cooking by the Delaware Farm Bureau

  •  2-3 c. leftover crumbled unfrosted spice cake
  • 1 (16 oz.) can pumpkin, about 2 c.
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground allspice
  • 2.5 c. cold milk
  • 4 pkgs. (3/4 oz. each) of instant butterscotch pudding mix
  • 2 c. whipping cream
  • Maraschino cherries (optional)
 
DIRECTIONS
  1. Set aside 1/4 c. of the cake crumbs for the top. Divide remaining crumbs into 4 portions; sprinkle 1 portion into the bottom of a trifle bowl (round, clear glass with vertical sides) or a 3-quart serving bowl.
  2. In a large mixing bowl, combine pumpkin, spices, milk and pudding mix; blend until smooth. Spoon half into the trifle bowl and sprinkle with a second portion of crumbs. 
  3. Whip until stiff; spoon half into bowl. Sprinkle with a third portion of crumbs. Top with remaining pumpkin mixture, last portion of crumbs and remaining whipped cream.
  4. Sprinkle the reserved crumbs around the edge of the top and garnish with cherries in the center if desired. Cover and chill at least 2 hours before service. Makes 12-15 servings.

ZUCCHINI TURKEY CASSEROLE
Submitted by Joan Powers of New Castle County found in Home Cooking by the Delaware Farm Bureau

  • 1 med. zucchini, shredded
  • 1 tbsp. onion, chopped
  • 5 tbsp. butter, melted
  • 7 slices of bread, toasted and cubed
  • 1/4 c. milk
  • 1/4 c. salad dressing
  • 1/2 c. celery, chopped
  • 1 tsp. sage
  • Salt to taste
  • 1 can cream of chicken soup
  • 1 c. cooked turkey, cut up

DIRECTIONS
Mix ingredients together and bake for 1.5 hours at 325 degrees.

Delaware Farm Bureau 3457 S. DuPont Highway Camden, DE 19934