Hoda and Kathie Lee: Fave holiday recipes

Sausage and sage stuffing

Ingredients

    • 1/2 cup butter
    • 8 celery ribs, chopped
    • 1 large onion, peeled and chopped
    • 2 pounds sage pork sausage; block of sausage, not links
    • 1 loaf white square sandwich bread
    • Use 1/2 container of 0.43 ounce rubbed sage
    • Salt and pepper to taste

Preparation

Baking Directions:

Sweet potato souffle

Ingredients

    • 2 1/2 to 3 pounds yams, cooked and peeled
    • 2 eggs
    • 3/4 cup brown sugar
    • 1/2 cup melted butter
    • 1 teaspoon salt
    • 1 teaspoon cinnamon
    • 1 cup pecan, halved
    • Orange juice, up to 1 cup

Preparation

Baking Directions:

Tasty morsels Christmas cookies

Ingredients

  • For icing:

    • Use half a box (1 pound box) of confectioners' sugar and place in a small mixing bowl
    • 1/2 stick of softened butter
    • 1 teaspoon milk (add more as needed)
    • 1/2 teaspoon vanilla extract
  • For cookies:

    • 1 cup chopped dates
    • 1 small box of Ritz crackers
    • 1 cup chopped walnuts
    • 1 can sweetened condensed milk
    • 1 cup buttercream icing

Preparation

Baking Directions:

Hummus

Ingredients

    • 1 can of chickpeas (garbanzo), drained -- save liquid
    • 2/3 cup of Tahini (sesame seed paste available in Middle Eastern stores)
    • 1/2 a lemon, juiced
    • 1 teaspoon of salt
    • 2 cloves garlic
    • 1/2 tsp of ground cumin
    • drizzle of extra virgin olive oil

Preparation

Baking Directions:

Baklava

Ingredients

    • 1 package of fillo dough 16 ounces (1 pound), about 40 sheets, 9x13 or 14 inches
    • 4 sticks of unsalted butter
  • For filling:

    • 6 cups of walnuts, grind into small pieces (not too fine)
    • 1 cup of sugar
    • 2 tablespoons of butter
    • 2 tablespoons of water
  • For syrup:

    • 1/2 cup of sugar
    • 1/2 cup of honey
    • 1 cup of water
    • 1 teaspoon vanilla extract

Preparation

Baking Directions:

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