Recipes: Casseroles and desserts for holidays

    7:22 AM, Nov 9, 2011   |    comments
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    LITTLE ROCK, Ark. (KTHV) -- Getting ready to throw a holiday party? Venturing into the world of holiday planning can definitely be quite daunting.

    That's why Deanna Fleming from Catering Creations is here to take care of your foods delimmas with some great party ideas that are sure to wow your guests.

    Easy Green Bean Casserole
    3 tablespoons butter, melted
    1 tablespoons all-purpose flour
    ½  tsp salt
    1 tsp white sugar
    1 tsp garlic powder
    ¼ tsp black pepper
    1/4 cup onion, diced
    1 cup sour cream
    3 (14.5 ounce) cans French style green beans, drained
    1 ½ cups shredded Cheddar cheese
    1/2 cup crumbled buttery round crackers (You can substitute canned fried onions if you love them!)

    Preheat oven to 350 degrees F. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in diced onion and sauté until clear. Stir in flour, salt, garlic powder, black pepper and sugar until smooth, and cook for about one minute. Add sour cream. Add green beans, and ½ cup of cheese and stir to coat. Transfer the mixture to a 2 1/2 quart casserole dish. Spread remaining shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese (or canned fried onions).  Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

    Simply Delicious Corn Casserole
    1/2 cup butter, melted
    2 eggs, beaten
    1 (8.5 ounce) package dry corn bread mix
    1 (15 ounce) can whole kernel corn, drained
    1 (14.75 ounce) can creamed corn
    1 cup sour cream

    Preheat oven to 350 degrees F, and lightly grease a 9x9 inch baking dish. In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Pour mixture into prepared dish. Bake for 45 -50 minutes in the preheated oven, or until the top is golden brown.

    Chocolate Cake for Sharing
    1 (18.25 ounce) package devil's food  or your favorite chocolate cake mix
    1 (5.9 ounce) package instant chocolate pudding mix
    1 cup sour cream
    1 cup vegetable oil
    4 eggs
    1/2 cup warm water
    2 cups mini semisweet chocolate chips

    Preheat oven to 350 degrees F. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan. Bake for 50 to 55 minutes, or until wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

    Sweet Potato Casserole
    5 sweet potatoes
    1/4 teaspoon salt
    1/4 cup butter
    2 eggs
    1 teaspoon vanilla extract
    1/2 teaspoon ground cinnamon
    1/3 cup white sugar
    2 tablespoons heavy cream
    1/4 cup butter, softened
    3 tablespoons all-purpose flour
    2/3 cup packed light brown sugar
    1/2 cup chopped pecans

    Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking dish. Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash. In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish. In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture. Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.

    Pumpkin Pie
    2 (9 inch) unbaked deep dish pie crust
    1 ½ cup white sugar
    1 1/2 tsp ground cinnamon
    ¾ tsp nutmeg
    1 cup heavy cream
    1 1/2 tsp salt
    3 eggs, beaten well
    1 Large can (29 oz) 100% Pure Pumpkin or two small
    1 cup Evaporated Milk

    Preheat oven to 425 degrees F. In large bowl combine sugar, salt, cinnamon, nutmeg, pumpkin, and cream. Incorporate eggs into bowl and gradually add evaporated milk. Stir in pumpkin and sugar-spice mixture. Pour into pie shells. Bake 15 to 20 minutes at 425 degrees. Reduce oven temperature to 375 degrees and continue baking 40 to 45 minutes until knife inserted in center comes out clean. Cool before slicing.

    Click on the video link above for step-by-step instructions from Deanna!

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