Midwest Living Holiday Cookbook 2001
Our annual collection of holiday recipes includes party foods, desserts, main dishes and soups.
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Nutcracker Sweet Torte
The recipe for this rich, nut-filled torte comes from a Decorah, Iowa, reader who makes it for holiday gatherings. It's especially festive served with sweetened whipped cream and garnished with rosemary and cranberries.
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Party-Time Brisket
Barbecue sauce, liquid smoke and spices flavor this slow-cooked beef. Slice or shred, and serve on buns or French-style rolls for easy party eating.
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Punch with a Punch
This ruby-red beverage gets its kick from tequila. If you'd prefer a nonalcoholic option for your guests, use lemon-lime carbonated beverage instead of the tequila.
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Vegetable Tray Masterpiece
Sweet peppers make colorful containers for a quick-and-easy blender dip. Serve with assorted vegetable dippers, crackers or chips.
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Spunky Holiday Shrimp
Dunk marinated shrimp in a garlic-and-tomato mayonnaise for a party-perfect appetizer. When you're pressed for time, use precooked shrimp.
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Colorful Sparkling Sugar Cookies
A Decorah, Iowa, reader passed along the recipe for these much-loved treats, which she enjoys bringing to cookie exchanges.
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Dazzling Holiday Sirloin Salad
This classic salad, topped with caramelized onion vinaigrette, will satisfy holiday diners who want a lighter main dish.
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English Muffins In a Loaf
This easy-to-make yeast bread comes from the former Sherlock on Watson Bed and Breakfast in Ripon, Wisconsin. Slice and toast before serving, and top with soft Honey Butter.
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Almond-Raspberry Kisses
The recipe for these luscious raspberry-filled thumbprint cookies comes from The Heidel House near Green Lake, Wisconsin.
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Elves' Best Brownies
Guests at the Angel Inn in Green Lake, Wisconsin, enjoy these fudgy brownies on cookie trays.
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Scarlet Swirl Cheesecake
A blend of cranberries, sugar and orange juice make the scarlet swirl inside this cheesecake as well as the sauce on top.
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Opryland Stuffed Chicken
Tuck corn bread, almonds and cranberries inside chicken breasts for this holiday main dish, from the Opryland Hotel in Nashville, Tennessee.
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Luscious Fruit Parfaits
Layer fresh cranberries, applesauce, kiwifruits, pineapple chunks and mandarin orange sections with flavored yogurt for this breakfast or brunch treat.
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Wake Up Ham-and-Egg Baskets
Try serving this no-fuss breakfast dish with warm-from-the-oven rolls or muffins.
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Peach of a Crumble
Cranberries make this peach crumble special--no surprise, since the recipe comes from Canoe Bay resort near Chetek, Wisconsin. Wisconsin produces more cranberries than any other state in the nation. Serve with your choice of store-bought ice cream if you don't have time to make the Hint-of-Ginger Ice Cream accompaniment.
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Heavenly Chiffon Cake
Doris Heikes of Decorah, Iowa, enjoys bringing this dessert to potluck buffets. The tender cake is topped with Browned Butter Icing and sliced almonds or chopped nuts.
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Regal Pork Roast
Cherry-pecan bread stuffing fills this pork crown roast, a centerpiece for any holiday dinner.
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Season's Eatings Pumpkin Soup
Sprinkles of salty ham cracklings top this soup from Big Cedar Lodge near Branson, Missouri.
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More recipes from the 2001 Holiday Cookbook
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