We reached out to Team Turquoise and asked them to share a few of their favorite, easy holiday recipes for the season! Put your apron on and dig into these delicious pies that your loved ones are sure to enjoy.
Easy Holiday Recipes
CHOCOLATE CREAM PIE
Submitted by Patty Levine of Ooh, I Love That
My mom taught me this recipe. She was a great baker. One of my favorite memories was bringing three of these pies to a BBQ and no one there had ever had a homemade chocolate cream pie, just ones made from instant pudding. Everyone loved them and two of the boys in the neighborhood and my dear friend Nancy would always request that I make them when we all got together. It is truly delicious!You can also make it with all semi-sweet chocolate or all dark chocolate, no chocolate for vanilla cream pie or with no chocolate and toasted coconut, or bananas. They’re all delicious!
- ¾ cup sugar
- ¼ cup cornstarch or 1/2 cup all-purpose flour
- 2 squares unsweetened chocolate, chopped 1 square semi-sweet chocolate, chopped
- 3 cups milk
- 4 eggs, separate whites from yolks
- 2 tablespoons butter
- 2 teaspoons vanilla
- 1 store-bought or home-made graham cracker pie crust
For the whipped cream:
- ½ pint (or pint, if the whipped cream is your favorite food group) of heavy cream
- 2 teaspoons sugar
- 1 teaspoon vanilla
- Preheat oven to 350 degrees.
- Separate egg yolks from whites; beat a small amount of egg whites with a fork and brush it over the graham cracker crust.
- Pre-bake crust for 3-5 minutes until toasted and golden. Beat egg yolks lightly with a fork.
- For filling, in a medium saucepan combine sugar and cornstarch or flour. Gradually whisk in milk.
- Cook and stir over medium-high heat till mixture is thickened and bubbly. Reduce heat; cook and stir for 2 minutes more.
- Remove from heat. Gradually and very slowly add about one cup of the hot filling into the egg yolks, making sure not to scramble the eggs.
- Return all to the saucepan; bring to a gentle boil. Cook and stir for 2 minutes more.
- Remove from heat. Stir in butter and vanilla.
- Pour the filling into the baked pie shell. Bake at 350 degrees for 15 minutes.
- Cool on a wire rack. Cover and chill until fully set and cold.
- Add the sugar and vanilla into the heavy cream and whip with an electric mixer. Serve on top of the pie.
CHOCOLATE MAYONNAISE CAKE
Submitted by Melissa Pence of Down The Muddy Lane
I was very young when I got married. I didn’t know how to cook very well or very much. My new mother in law shared this recipe with me as she made it for my husband and his five siblings as they were growing up. It is a very moist and simple dessert that most will surely have the ingredients on hand for. Enjoy this simple dish that is rich in love and taste!
- 2 cups flour
- 1 cup sugar
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 ½ teaspoons baking powder
- 4 tablespoons cocoa
- 1 cup water
- 1 cup mayo (Allie and Pix prefer Hellman’s)
- 2 teaspoons vanilla
For Fudge Frosting:
- 2 cups sugar
- ⅓ cup cocoa
- ½ cup milk
- ½ cup butter or margarine
- Preheat oven to 350 degrees.; grease and flour a 9 x 13 pan.
- Sift all dry ingredients into mixing bowl.
- Add water, mayo and vanilla.
- Beat just until blended.
- Pour into greased/floured 9 x 13 pan.
- Bake for 30-35 minutes.Fudge
- Mix all ingredients and bring to a boil.
- Boil for three minutes.
- Let cool and beat until creamy. Add pecans if desired.
SOUR CREAM LEMON PIE
Submitted by Kylie Pritchard
This is a recipe from my grandmother. She usually will bring back lemons from her house in Arizona and make this in the summers!
- 1 ¼ cup sugar
- ¼ cup (plus 2 Tablespoons) cornstarch
- 2 cups hot water
- 3 egg yolks
- 2 tablespoons fresh lemon zest
- ⅓ cup fresh lemon juice
- 1 tablespoon butter
- 1 cup sour cream
- Combine the sugar and cornstarch in a heavy saucepan.
- Gradually stir in the hot water, cooking over medium heat and stirring constantly until mixture thickens and comes to a boil.
- Boil for 1 minute, then remove from heat.
- Beat egg yolks in another bowl until thick and then add yolks to the hot mixture.
- Cook over medium heat 2-3 minutes stirring constantly.
- Remove from heat. Add the lemon zest, lemon juice, and butter. Stir until butter melts. Let cool.
- Once cool, add in sour cream.
- Spoon the mixture into a baked pie shell. Chill thoroughly.
- Add a dollop of whipped cream to each slice and serve.
Submitted by Jacqueline Arsovsky of Reimagined by Jacqueline
This recipe makes one savory meat pie. This was my mother’s recipe and it is traditionally served on Christmas Eve. Lots of childhood memories come to mind when baking this pie, especially all the local aunts, uncles and cousins dropping by after midnight mass.
- ½ lbs ground beef
- ½ lbs ground pork
- 1 small onion – chopped
- 1 celery stalk – chopped
- ½ tsp salt
- 1 tsp pepper
- ½ tsp cinnamon
- ½ tsp ground cloves
- 1 bay leaf
- 1 garlic clove – chopped
- Cold water or low sodium chicken or veggie broth
- Preheat oven to 400F. Place the meat in a pot and break it up
- Add enough cold water or broth to cover and surpass the meat e. g. 2 inch of meat should have 2 inches of liquid above the meat
- Cover and bring to a boil, then reduce heat to med-high and cook until most of the water has evaporated. This may take a few hours depending on the amount of pies you are making
- While the meat is cooking, add other ingredients and stir once in awhile
- A little bit of oatmeal can be added to bind the pie e. g. 1/4 cup or less for 1 pie
- Before placing the meat in a prepared pie crust, use a ladle with holes to remove excess liquid. The meat should have some moisture, but not too much
- Cover with a pie crust and make a small hole in centre
- Bake at 400F (or 204C) for 30-40 minutes, until pie crust is nice and golden