Try These Holiday Recipes & Follower Favorites!

Earlier this month, we asked our friends and followers on social media to submit their most coveted holiday recipes to prepare this time of year. Some of these great recipes have been passed down through several generations!

We wanted to feature our favorite submissions and give you the chance to try these unique follower favorites for yourself. We would like to say a special thank you to our followers who have been patiently waiting for the market to open. We wish you all a Happy and Healthy Thanksgiving!

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Feta Artichoke Stuffing

(for 5 lbs)
submitted by Laura

Ingredients

• 5 cups artichoke hearts, chopped


• 1/4 cup garlic, chopped


• 2 1/2 cups fennel bulb


• 1/4 cup shallots, chopped


• 1 tablespoon oregano, dried


• 2 1/2 oz canola oil


• 1/4 cup Romano cheese, grated


• 1/2 cup sun-dried tomatoes, chopped


• 1 1/4 cups feta cheese, crumbled


• 1 1/4 cups   Panko


• 2 cups bread crumbs

Directions

Combine the artichoke hearts, garlic, shallots and fennel in a food processor and pulse until a coarse (black bean sized) mixture is achieved.

Move the mixture to a large stainless steel bowl and hand mix all the remaining ingredients.

Put in a dish and bake at 325 degrees until the internal temperature is 165 degrees.

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Marinated Vegetable Salad

submitted by Tracy V.

• 1 cup bell pepper, diced


• 1 cup celery, diced


• 1 cup green onion, chopped1


• 1 can white shoepeg corn, drained


• 1 can French cut green beans, drained


• 1 can English peas, drained


• 1 small jar chopped pimentos, drained

Mix above ingredients together in a large mixing bowl. In a saucepan bring the following ingredients to a boil.

• 1 cup sugar


• 3/4 cup white vinegar


• 1/2 cup salad oil


• 1 tablespoon water


• 1 teaspoon salt

Pour the hot sauce and vinegar mixture over vegetables. Mix well and refrigerate. The taste is enhanced the longer it sits.

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Cran-Apple Oatmeal Bake

Ingredients

• 3 cups apples, chopped


• 1 pack, fresh cranberries


• 1 1/4 cups sugar

Toss ingredients together and place in a greased 9x13 inch pan.

• 1 1/2 cups oatmeal


• 1/2 cup  brown sugar


• 1/3 cup flour


• 1/3 cup pecans


• 1 stick butter, melted

Mix these ingredients together and pour on top of fruit mixture. Press well and bake at 375 degrees for 45 minutes until golden and bubbly.

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Favorite Broccoli Casserole

submitted by Larkin

Ingredients

Smooth and Creamy Dessert Squash Pie

submitted by Sheryl B.

Ingredients

• 6 ounces  granulated sugar


• 1/2 teaspoon kosher salt


• 1 teaspoon ground cinnamon


• 1 teaspoon ground ginger


• 1/2 teaspoon freshly grated nutmeg


• 8 ounces cream cheese, at room temperature


• 15 ounces homemade sugar roaster squash puree


• 4 tablespoons unsalted butter, melted and cooled


• 3 large eggs

Directions

Pre-heat oven to 350 degrees. Prick holes in the squash with a fork and bake squash in oven on a baking sheet until the skin of the squash is golden brown and the body sinks in the middle (usually 1 to 1.5 hours).

In the bowl of a food processor, combine sugar, salt, cinnamon, ginger, and nutmeg, and pulse 3 times to mix. Add the cream cheese and pulse until a homogeneous paste forms. Add the sugar roaster squash and butter and process for 30 seconds. Stop to scrape down the sides of the bowl, then process until the mixture is completely smooth, about 30 seconds longer. Add the eggs and process until completely smooth, scraping down sides as necessary. For extra-smooth pie, press the mixture through a fine mesh strainer or a chinois using the back of a ladle.

Pour the mixture into prepared pie shell and smooth over the top with a rubber spatula. Rap the shell firmly against the counter a few times in order to release any air bubbles. Transfer to the baking sheet in the oven and bake for until the filling puffs slightly and the center only moves slightly when jiggled, 30 to 35 minutes, rotating the pie half way through baking. Allow the pie to cool for at least one hour before serving. It may be chilled for up to two days.

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Carrot Cake

Ingredients

• 4 eggs


• 1 1/2 cups corn oil


• 2 cups sugar


• 2 cups all-purpose flour


• 2 teaspoons baking soda


• 1/2 teaspoon salt


• 2 teaspoons cinnamon


• 2 teaspoons vanilla


• 3 cups carrots, grated and finely chopped

Directions

Beat eggs, and mix in oil and sugar. Combine all dry ingredients then mix together thoroughtly. Mix in grated carrots.

Bake in 3 greased and flour coated 8” cake pans at 350 degrees for 25 to 30 minutes.

Frost with cream cheese frosting.

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Cream Cheese Frosting

Ingredients

• 1 pound  confectioners sugar


• 1/4 pound butter, softened


• 1 8-ounce package cream cheese, softened


• 2 teaspoons vanilla

Directions

Combine butter and cream cheese. Mix in sugar and vanilla. I usually put 1 cup of chopped pecans on top.

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Buttermilk Congealed Salad

submitted by Stephanie H.

Ingredients

• 1 package jello, any flavor, I prefer orange


• 1 can crushed pineapple in juice


• 1 cup nuts, chopped


• 2 cups buttermilk


• 1  package (9 ounces) Cool Whip

Directions

Heat pineapple. Mix the pineapple with jello and cool in the refrigerator for 15 minutes. Add buttermilk and nuts, and refrigerate for another 15 minutes. Add the Cool Whip and chill overnight.