Submit your favorite holiday recipe HERE for everyone to enjoy.

After submission and approval, your recipe will be posted here on our website under the “Recipes” section.

*Please note that recipes submitted have not been tested.  All materials submitted become the property of Mark Roberts and may be used without compensation to the submitter. All such materials may be edited for clarity and space.

Desserts
Breads
Appetizers
Main Dishes

FUDGE PIE

INGREDIENTS
½ cup flour
1 cup sugar
1 stick melted butter
1 teaspoon vanilla
2 eggs
2 ounces dark unsweetened chocolate

HOW TO MAKE
Preheat oven to 350 degrees. Mix ingredients together and pour into an unbaked prepared pie crust. Bake for 20-25 minutes. Top with whipped cream or ice cream to serve.

By, Julia L.

CHRISTMAS CRANBERRY PUDDING & SAUCE

6 tablespoons butter
3/4 cup sugar
2 eggs
2 1/4 cups flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 cups chopped cranberries
1/2 cup chopped pecans

In large mixing bowl, cream butter and sugar, add eggs one at a time. Sift flour, baking powder and salt.  Add to creamed mixture  alternatively with milk.Turn into a 6 cup buttered mold.  Use foil to cover if no other cover. Place mould on a rack in a pan with a tight fitting lid.  Pour enough water in pot to come halfway up mould.  Steam for 1 to 1 1/2 hours.  Wrap in foil and freeze until ready to use.  (I use a Corning ware small casserole and put it in my Dutch oven pot) Reheat in oven at 325 degrees about 45 minutes.

The Sauce
1 cup butter
1 1/2 cups sugar (could be cut in half)
1 cup eggnog
1/4 cup rum

Heat first 3 ingredients over low heat stirring occasionally.  Stir in rum at end.

By, Lyn M.

PUMPKIN CHOCOLATE CAKE

1 16oz can of pumpkin
1 Box of yellow cake mix
1 8oz bag of choc chips
2 teasp pumpkin pie spice
2 teasp baking powder
¼ cup water
2 eggs
1 cup of chopped nuts
Grease and flour a bundt pan

Mix cake mix, spice, add eggs, pumpkin, water and fold in chocolate chips and nuts. Bake 350 for 40-45 min.

Glaze – frosting

1 cup sifted powder sugar
1 tbsp milk
1 tbsp light corn syrup
1 teasp nutmeg or your favorite spice, cinnamon etc.

By, Marie C.

MOSTACCIOLI WITH VODKA SAUCE

3 Tbsp butter or margarine
1 Tbsp olive oil
2 cloves garlic, finely chopped
1 small onion, chopped (1/4 cup)
6-12 sliced mushrooms
1/4 cup chopped imported prosciutto or fully cooked ham (about 2 oz)
2 boneless, skinless chicken breasts (about 1/2 pound), cut into 1 inch pieces
1/2 cup vodka or chicken broth
1/2 cup heavy whipping cream
1/2 cup sliced pitted imported kalamata or large pitted ripe olives
1 can quartered artichokes hearts
1 Tbsp chopped fresh parsley
1/2 tsp pepper
1 pkg (16 oz) mostaccioli or penne rigate pasta
1/4 cup freshly grated or shredded imported Parmesan cheese

Heat butter and oil in skillet over medium high heat. Cook garlic and onion in butter mixture about 5 mins, stirring occasionally, until onion is tender. Stir in mushrooms, prosciutto and chicken. Cook about 5 mins, stirring occasionally, until chicken is brown. Stir in vodka and artichoke hearts. Cook uncovered until liquid has evaporated. Stir in whipping cream, olives, parsley and pepper. Heat to boiling: reduce heat. Simmer uncovered about 30 mins, stirring frequently, until thickened. While sauce is simmering, cook and drain pasta as directed on package. Add pasta to sauce; toss gently until pasta is evenly coated. Sprinkle with cheese.

This recipe is in honor of my husband who first introduced me to Mark Roberts’ Fairies. This was one of his favorites.
Kelley P. and Children

SPICY SAUSAGE WON TON CUPS

1 lb hot pork sausage
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded monterey jack cheese
1/2 cup ranch dressing
1/3 cup chopped pimento stuffed olive
1/3 cup finely chopped red bell pepper
1 jalapeno pepper, seeded and minced
1 (16 ounce) package wonton wrappers

Brown sausage in a large skillet over medium high heat, stirring until it crumbles and is no longer pink. Drain on paper towels. Combine sausage and next 6 ingredients. Coat 4 miniature muffin pans muffin pans with cooking spray. Place won ton wrappers in pans, using fingers to create fluted shape. Lightly spray wrappers with cooking spray. Bake at 350 degrees for 8 minutes, turning pans after 4 minutes. Spoon 1 heaping tablespoon filling into each won ton cup. Bake at 350 degrees for 9-10 minutes or until browned and throughly heated. Remove from pans and serve hot. Yield: 3 1/2 dozen.

This recipe is in honor of my husband who first introduced me to Mark Roberts’ Fairies. This was one of his favorites.
Kelley P. and Children

WHITE CHOCOLATE COOKIES ‘N’ CREAM FUDGE

1 cup granulated sugar
3/4 cup butter
1 (5 fl.-oz. can) evaporated milk
2 (12-oz. pkg.) packages white chocolate morsels
1 jar (7 oz.) marshmallow cream
3 cups coarsely crushed cream-filled chocolate sandwich cookies (about 25 cookies), divided
Pinch of salt

Directions:
LINE 9-inch-square baking pan with foil.
COMBINE sugar, butter and evaporated milk in medium saucepan. Cook over medium-high heat, stirring constantly, until mixture comes to a boil; Cook 3 minutes stirring constantly. Remove from heat.
STIR in morsels, marshmallow cream, 2 cups crushed cookies and salt. Stir until morsels melt. Pour fudge into prepared pan. Sprinkle remaining crumbled cookies on top gently pressing cookies into fudge. Cover and chill until firm (about 1 to 2 hours). Lift uncut fudge from pan in aluminum foil; remove foil and cut fudge into squares. Yield: 4 lbs.

This recipe is in honor of my husband who first introduced me to Mark Roberts’ Fairies. This was one of his favorites.
Kelley P. and Children

STUFFED JALAPENO PEPPERS

12 fresh jalapeno peppers, halved lengthwise and seeded
(wear gloves!)
1 (8 ounce) package whipped cream cheese
24 slices bacon,  (1 lb package)
24 toothpicks

Directions:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Stuff each jalapeno half with whipped cream cheese. Wrap a whole slice of bacon around each stuffed jalapeno half. Secure with a toothpick.
3. Arrange wrapped jalapeno halves in a single layer on a wire rack over a medium baking sheet. Bake in the preheated oven 45 minutes, or until bacon is evenly browned and crisp.   Do not over bake or your cream cheese will ooze out.

For options:
mix into your cream cheese  sausage, cook, crumble and drain or shredded crab or shrimp or just flavor your cream cheese with whatever mix sounds good!

By Marie B., Rancho Cordova, CA

FAIRY PIE

1/2 cup butter
1 1/4 cup sugar
1/2 cup + 2 tbsp. flour
1 tbsp. baking powder
dash salt
4 eggs separated
1/4 cup goat milk
1tsp. vanilla
1 cup chopped walnuts (optional)
1 (10 oz.) pkg. frozen raspberries, packed in sugar syrup
1 1/2 tsp. cornstarch
whipped cream

Cream together butter and 1/2 cup sugar.  Combine flour, baking powder and salt.  Beat egg yolks with goat milk.  Add flour and egg mixtures alternately to cream mixture.  Pour batter into 2 greased 8″ round cake pans, spread evenly to edge, forming a thin layer. Beat egg whites until stiff.  Gradually beat in 3/4 cup sugar, blend in vanilla and nuts.  Spread meringue on batter in layer pans to within 1″ of edge. Bake at 350 degrees for 25 minutes or until wooden tooth pick comes out clean.  Remove from oven; cool on rack 10 minutes, then remove from pans and cool completely. Drain syrup from raspberries into saucepan and blend in cornstarch.  Cook and stir until thickened and add berries. To serve, cut each layer into 4 or 6 wedges.  Top each wedge with spoonful of whipped cream and drizzle some raspberry sauce over.  Serves 8 - 12.

By Dennis L., West Hollywood, CA

GRANDMOTHER JEWELS HOLIDAY PIZZA ~

Toiling away in the holiday kitchen, making Divinity, Penuche, Italian cookies I spent many Saturdays and Sundays in her long, magic kitchen. My favorite food was her Holiday Pizza.  She would make bread dough, let it rise, punch it down and and roll it out length wise to fit 9×11cookie sheet pan with sides and gently put it in the pan and maneuver it so the the sides were raised, pinched and shaped.  It was allowed to raise again and when it was ready she would take a fork and put fork marks in the crust.  Next she would put spoonfuls of homemade tomato sauce and spread it out with a spoon.  Next came the Mozzarella and grated fresh Parmesan.  Lightly ! At last it was time to top it off with ground fried pork sausage ( cooked ahead of time) and a jar of mushrooms…. Bake @ 375 for 20 minutes… check the bottom of the crust to make sure it is a light brown color.  After letting it sit for 20 minutes, score and cut into  small square pizza bites. There was never enough and it tasted better cold than warm.  Myself, being a modern woman, I buy frozen bread dough, let it thaw out, punch it down once. Roll it out to fit my square pan, poke the holes in it and spread canned pizza sauce and top it with the cheese and whatever topping the family wants.  While it isn’t quite as good as Julia’s Holiday Pizza, it doesn’t take nearly as long.

Ciao ,

Patricia S.

PERFECT RAISIN DROP COOKIES
Granny Viv’s from the 1930’s

2 cups raisins (white)
1 cup water
1 teaspoon soda
1 cup butter
2 cups sugar
3 eggs, well beaten
4 cups flour
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla
1 teaspoon baking powder
1 cup chopped walnuts or pecans

Add water to raisins and boil briskly for 5 minutes. Stir in soda and let stand. Cream butter and sugar till light and fluffy. Add vanilla, eggs, cooled raisins with their liquids, and the flour sifted with the baking powder, salt, cinnamon, and nutmeg. Stir in nuts and drop by teaspoonful on greased cookie sheet. Bake 12 to 15 minutes in 350° oven. Makes 72 soft fat cookies.

FROZEN PUMPKIN SQUARES

1 (15 ounce) can pumpkin
1 teaspoon salt
1 cup sugar
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 gallon vanilla ice cream, softened
36 (or more) gingersnaps
Cool Whip
Finely Chopped Pecans

Combine pumpkin, salt, sugar, ginger, cinammon and nutmeg. Fold pumpkin mixture into ice cream.  Line 13×9x2 inch pan with gingersnaps.  Top with 1/2 of  pumpkin mixture.  Repeat layers. Freeze until firm.  Cut into squares.  Top with Cool Whip and pecans.

By:  Beverly M., Midland, TX

SHRIMP ETOUFFEE / CREVETTES ETOUFFEES

Cooking time  28 minutes
utensil:  2-quart dish microwave safe**
serves    4

1/2 cup butter, melted
1 1/2  cup onion chopped
1 red bell pepper chopped
1 rib celery chopped
3 cloves garlic minced

1. In a 2 quart dish, melt butter and saute onion, pepper, celery and garlic on high for 6 minutes, covered

2 tablespoons flour
1/2 cup either BLOODY MARY MIX or V8 JUICE
2 heaping tablespoons undiluted cream of celery soup
1 teaspoon salt

2. Stir in flour and Bloody Mary Mix. Add cream of celery soup and salt. Cover, microwave 5 minutes.

1 lb. raw shrimp peeled, and deveined
1/2 teaspoon cayenne pepper
1/8 teaspoon Tabasco **** to 1 teaspoon depending on your tolerance
juice of lemon

3. Add shrimp, pepper, tabasco sauce. Microwave high 8 minutes or until shrimp are pink and tender. Stir 1-2 times. Squeeze a small amount of lemon juice spice over Etouffee, serve over rice.

By Penny  C., Reno, NV

BREAD PUDDING with RUM SAUCE

6 slices white bread, french bread, or stale glazed doughnuts
2 cups milk
1 tablespoon butter
2 eggs beaten
1  1/4 cups sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup raisins  *** optional  or chocolate chips

Tear up bread into small pieces, place in buttered 9″ round glass dish.  Heat milk and butter in the microwave on high 3 minutes in a 4 cup measuring cup.    Stir small amount of the hot milk into beaten egg mixture to temper eggs, add sugar, salt , cinnamon, vanilla and raisins. Pour over bread pieces.  Cook in the microwave on high 7 minutes. Cook 2 minutes longer if center is not firm.

RUM SAUCE

1/4 cup butter
1/2 cup sugar
2 tablespoons rum

Mix sugar and rum together in a 2 cup measuring cup.   Add butter. Cook in the microwave on high 2 minutes.  Serve warm over bread pudding.

By Penny  C., Reno, NV

One of the Fairies I decided to create for 2008 is the Cookbook Fairy. When I lost my mother in 1989, my sister–in-law Sherry went through all of our mother’s recipes to share with my father, brothers and sister. As my mother was an avid cook and nurturing mom, she kept detailed notes of which dishes were favorites of her 6 kids and husband. I still get to enjoy some of these recipes today, but not to the degree I used to…they still taste wonderful, but lack the magic of mom’s cooking and the enjoyment of her conversation and laughter.

The Fourth of July cake was nearly always my birthday cake, as both my dad’s and my birthdays fall within that great week. It not only looks great, but it tastes delicious! I’ve got my Cookbook Fairy in my kitchen at home. Now I can really cook!

To download these recipes in a printable format click here. After printing, you can then cut them into 3 x 5 recipe cards. Let me know which ones you have tried and like.

CELESTE’S WEDDING SOUP

Main Soup Ingredients
3 pounds stewing chicken, cut into pieces
3 to 4 quarts of water
1 tbsp spoon of salt
3 springs of parsley
2 cups of diced celery
¼ cup of tomatoes
1 large can of chicken broth

Meatball Ingredients
½ pound ground veal
½ pound ground chuck
3 eggs
¾ cup of bread crumbs
1 clove of garlic
Salt & Pepper
2 to 3 tbsp. of grated cheese
1 tsp. parsley

Cook Main Soup Ingredients together for about 3 to 4 hours on medium-low. After cooking 3 to 4 hours, bone the chicken, cutting the meat into small pieces & return to the soup.

Mix the Meatball Ingredients well and roll into very small balls. Fry until lightly brown. Drain on paper towels.

Add meatballs to the chicken soup, to which you can add chopped greens such as endive or even cilantro. Just before serving, add croutons.

PUMPKIN CAKE

A delightfully different dessert for the Holiday times!

1box Dunkin Hines yellow cake mix
¾ cup (1 ½ stick of butter)
3 eggs
¾ cup brown sugar
¼ cup flour
2 tsp. cinnamon
1 large can of canned pumpkin
2?3 cup (small can) evaporated milk
2 ½ tsp. pumpkin spice
Dash (small) salt, ground cloves, ginger & nutmeg.

Pre-heat oven to 350 degrees
Grease a 13 x 9 cake pan

We will need 3 bowls: SMALL, MEDIUM & LARGE

In the MEDIUM bowl will be the crust: Mix the Dunkin Hines yellow cake mix with 1 egg (slightly beaten), ½ cup (1stick) melted and cooled butter. With a spoon, press it into the cake pan, including up the sides. (Set aside 1 cup of cake mix for the small bowl!)

In the SMALL bowl will be the topping: Take 1 cup of dry cake mix, ¼ cup of flour, ¼ cup of brown sugar, 1 tsp. of cinnamon and ¼ cup (1/2 stick) of melted and cooled butter. Mix all together and refrigerate until needed.

In the LARGE bowl will be filling: Take 1 large can of canned pumpkin, ½ cup of brown sugar, 2 eggs, 2?3 cup of evaporated milk, 1 tsp. cinnamon, 2 ½ tsp. pumpkin spice and a small dash each of salt, ground cloves, ginger & nutmeg. Mix all very well and place into the crust lined pan. Sprinkle the topping over the filling. Bake 40-50 minutes or until knife inserted in middle comes out clean. Cool. Serve with whipped cream. Refrigerate left-overs…if any!

WHITE FRUIT SALAD

1 package of Philadelphia Cream cheese
½ cup of mayonnaise
¼ cup of crushed mixed nuts
1 cup of drained Queen Ann Cherries
½ cup of chunk pineapple
½ cup of chopped celery
1½ tablespoons of unflavored Gelatin
1 cup of Whipped Cream
Dash of salt

Blend cream cheese with mayonnaise.
Add nuts and all other ingredients.
Soften 1½ tablespoons of gelatin in ¼ cup of cold water, then dissolve over hot water. Now add hot mixture to your salad and mix very well.

Fold in whipped cream and add a Dash of salt.

FOURTH OF JULY CAKE

Makes 16 servings (13×9x2-inch cake) at 36 cents each

1 package (18.25 ounces) white cake mix
1 container (8 ounces) frozen non-dairy whipped topping
1 cup (½ pint) blueberries
3 pints strawberries, hulled, halved or quartered if large

1. Prepare and bake cake in 13×9x12-inch baking pan, according to package directions. Cool cake in pan on wire rack. Turn cake out onto serving platter.

2. Frost cake with non-dairy whipped topping.

3. Decorate top of cake as flag: Arrange blueberries in a square in upper left-hand corner of cake. Make 13 stripes across cake, starting with stripe of strawberries across top, then leaving stripe of white topping showing through, and repeating the alternate stripes until you have 13 (7 red, 6 white). Cut and serve.

CINNAMON PEACH COBBLER

5 cups sliced peeled peaches
1 ½ tablespoons lemon juice
1 cup flour
1 cup sugar
1 egg, beaten
½ teaspoon salt
6 tablespoons butter or margarine, melted
1 ½ cups heavy cream, very softly whipped with 2 ½ tablespoons melted sugar
Ground Cinnamon

Sprinkle peaches with lemon juice, stir to coat and spread in 11×6 inch or 8 inch square baking pan or equivalent. Mix flour, sugar and salt. Add egg and toss with fork until crumbly. Sprinkle evenly over peaches. Drizzle with butter. Bake in preheated 375 degree oven for 45 minutes.

If topping is not rich golden brown, slip under broiler a few moments. Serve warm with cream. Pass cinnamon to sprinkle generously over cobbler. Makes 6 servings.

SPAGHETTI
(Italian Style)

From that sunny land across the sea…

Cook until browned in 2 tbsp. Hot olive oil…

1 lb. Ground beef or beef and pork

Add and simmer slowly ½ to 1 hour (long cooking improves flavor)…

3 ½ cups cooked tomatoes (#2 ½ can)
2 cloves garlic, finely cut
1 bay leaf, crumbled
1 tsp. salt
1/8 tsp. black pepper

Pour over hot drained boiled spaghetti (1 lb. uncooked) on hot platter. Sprinkle with grated parmesan cheese.

AMOUNT: 12 servings

CRANBERRY KOLBASI

1-18” Kolbasi- slice up to ½” slices

Mix in sauce pan:

1 cup water
2 tsp lemon juice
1 can whole cranberries
1 cup sugar
¼ cup ketchup

Heat to boil – stir good.

Add kolbasi – simmer for 5 mins.

Put in container – place in refrigerator.

Ready to eat anytime – longer it sits and marinates the better.

Can be served hot or cold.

SPAGHETTI PIE

Make two pies if your guests are robust eaters…

6 ounces spaghetti
2 tablespoons butter or margarine
1/3 cup grated parmesan cheese
2 well-beaten eggs
1 pound ground beef or bulk Italian sausage
½ cup chopped onion
¼ cup chopped green pepper
1 8-ounce can (1 cup) tomatoes, cut up
1 6-ounce can tomato paste
1 teaspoon sugar
1 teaspoon dried oregano, crushed
¼ teaspoon garlic salt
1 cup (8 ounces) cottage cheese, drained
½ cup (2 ounces) shredded mozzarella cheese

Cook spaghetti using package directions; drain (should have 3 ¼ cups spaghetti). Stir butter into hot spaghetti. Stir in parmesan cheese and eggs. Form spaghetti mixture into a “crust” in a buttered 10-inch pie plate.

In skillet, cook ground beef or sausage, onion and green pepper till vegetables are tender and meat is browned. Drain off excess fat. Stir in undrained tomatoes, tomato paste, sugar, oregano, salt and garlic salt.

Spread cottage cheese over bottom of spaghetti “crust”. Fill “pie” with tomato mixture. Cover with foil and chill in refrigerator 2 to 24 hours. Bake, covered, in 350 degree oven for 60 minutes. Uncover; sprinkle with mozzarella cheese. Bake 5 minutes longer or till cheese melts. Makes 6 servings.

Or seal, label, and freeze. Bake frozen pie covered, in 350 degree oven for 2 hours. Uncover; sprinkle with mozzarella cheese and bake 5 minutes more.

STRAWBERRY CREAM DELIGHT

16 double graham crackers
(make into crumbs)
¾ cup butter, divided
2 cups confectioners sugar
2 eggs
1 pint whipping cream, divided
½ teaspoon vanilla
dash of salt
1 quart fresh strawberries, sliced
1/3 cup walnuts, broken (do not use black walnuts)

Combine graham cracker crumbs and ¼ cup melted butter and press into the bottom of a 9 x 13 dish. Cream ½ cup butter, sugar, eggs, 2 tablespoons whipping cream and vanilla until light and fluffy. (It will resemble cake batter). Spread over crumbs; top with strawberries and nuts. Place remaining whipping cream in a chilled bowl and add sugar and vanilla according to personal taste; whip cream and spread over berries. Cover with plastic wrap and chill for a minimum of 6 hours or preferably overnight. Serves 16-20

Note: A few berries may be left whole for garnish. Do not omit the walnuts, they provide a delicious addition.

GLAZED HAM-LOAF RING

1 ½ pounds ground ham
1 ¼ pounds ground fresh pork
1 ½ cups soft bread crumbs
½ cup chopped onion
2 beaten eggs
½ cup milk
1 recipe Sweet-Sour Glaze
1 recipe Mustard Hot Sauce

Thoroughly combine meats, crumbs, onion, eggs, and milk. Mold by pressing mixture into a lightly oiled 6 ½-cup ring mold; invert on shallow baking pan and remove ring mold. Bake in moderate oven (350º) 1 ¼ hours in all. At the end of 45 minutes’ baking time, brush loaf with Sweet-sour Glaze: Blend ½ cup brown sugar and 1 tablespoon prepared mustard; stir in 2 tablespoons vinegar and 1 tablespoon water. Continue baking loaf till done, basting with glaze 3 or 4 times. Serve with Mustard Hot Sauce. Makes 10-12 servings. Mustard Hot Sauce: in jar, mix ½ cup dry mustard and ½ cup vinegar; cover let stand overnight. In top of double boiled beat 1 egg; stir in 1/3 cup sugar, dash salt, and mustard mixture. Cook over hot (not boiling) water, stirring constantly, till mixture thickens slightly and coats spoon. Cool. Before serving add mayonnaise-about half and half.

WHEELS WITH SAUSAGE

1 garlic clove, minced.
two 4-inch sweet Italian sausages, sliced thin.
3 tablespoons butter.
3 tablespoons olive oil.
8 small firm mushrooms, sliced thin.
2 tablespoons peas, cooked.
2 tablespoons lima beans, cooked.
½ teaspoon salt.
Liberal amount of milled black pepper.
1 pound Vimco Wheels.
½ cup grated Parmesan cheese.

Sauté the garlic and sausages in butter and oil until sausages brown; add mushrooms and simmer for 10 minutes. Stir in peas and beans. Sprinkle in salt and pepper. Cook Vimco Wheels aldente; drain. Place in a large warm bowl, add half of the cheese, and toss well. Add half of the sauce and toss again. Serve in hot bowls with the rest of the sauce. Sprinkle remaining cheese over all. Serves 4 to 6.