TMP Holiday Cook Book

HOLLY'S BROWN BAG APPLE PIE

INGREDIENTS

•The secret is to extra-thinly slice the apples, and bake it in a brown paper
grocery bag! (Really)
•Preheat oven to 410 F degrees
•8-10 Honey Crisp Apples - peeled and sliced as thinly as you can
•3/4 C coconut sugar
•1/4 C flour
•1/2 C cold butter
•1 box Pillsbury Prepared Pie Crusts (2 crusts ready to roll out)
•1 Tbs Cinnamon
•1 t Nutmeg
Pinch of Himalayan pink salt
A dusting of raw sugar

DIRECTION

-Peel and slice the apples
-Mix apples with 1/2C Sugar, Cinnamon, Nutmeg and pinch of Salt until
evenly mixed
-Roll out the pie crust for the bottom crust and lie in plate. Edge should be at
least 1-2” wider than your pie plate, all the way around, once inserted in
the plate.
-Fill with apple mixture.
-In food processor, pulse together Flour, Butter and 1/4 C Sugar until a
paste forms.
-Form paste into 3 mini-hamburger sized patties and place on top of apples.
(These are the “moist makers”)
-Roll out top crust to cover all apples +2” around its full circumference.
-Gently fold crust in 1/2 and tick the folded edge three times toward the
center (this makes the chevron pie vents).
-Gently lay the top crust on top of filled pie.

1

-Tuck the top crust free edge underneath the bottom crust free edge,
and crimp gently around the full circumference of the pie.
-Brush top of pie lightly with water and sprinkle lightly with raw sugar.
-Gently insert pie into a brown paper shopping bag, fold over the open
edge under the pie plate and place on a cookie sheet.
-Gently wet all exposed sides of the brown paper bag with water wet
hands (to keep bag from burning)

-Insert into oven.
(Caution: Prevent the bag from making
contact with the walls of your oven during
baking)
-Bake inside the brown bag for 55 minutes
in 410 F degree oven
-Allow to cool 15 minutes in the bag once
removed from oven.
-Rip the bag open - be careful as steam will
release.
-Allow to cool an additional hour or longer.
-Slice and Serve with a dollop of real
whipped cream.

KAT'S QUICK VEGGIE DIP

This veggie dip is perfect if you want something easy for a side dish.

DIRECTIONS:
- 16 oz sour cream, one packet Hidden Valley Ranch dip, add milk to
desired consistency

2

KIERA'S CORN CASSEROLE

INGREDIENTS

•Ingredients
•1/2 cup butter melted
•2 eggs
•1 package Jiffy Corn Muffin Mix
•2 cups corn canned or frozen, drained
•1 can creamed corn
•1 cup sour cream
Optional Add-Ins
2 tablespoons minced onion or minced jalapeno peppers
1 cup sharp cheddar cheese optional, and crumbled bacon.

DIRECTION

Corn Casserole made with Jiffy
cornbread muffin mix is a simple

dish, and comes out so moist,
buttery, and sweet. This cream
corn casserole also includes corn

for texture and color!
-Preheat oven to 350°F.
-Grease a 2qt casserole dish (not
pictured) and set aside.
-Combine all ingredients and
spread into the casserole dish.
-Bake 45-55 minutes or until

browned.

3

COLLIN'S MAC AND CHEESE AND
CHEESE ...AND CHEESE

INGREDIENTS

•1 lb. macaroni
4 c. water
••4 tbsp. butter
•1 tsp. kosher salt
•1/2 tsp. ground mustard
•1/2 tsp. smoked paprika
•1 (5-oz.) can evaporated milk
•3 1/2 c. shredded cheddar
•2 c. shredded fontina
•1/2 c. freshly grated Parmesan
•Kosher salt
•Freshly ground black pepper

DIRECTION
-Add macaroni, water, butter,

salt, mustard, and paprika to
the bowl of your Instant Pot.
-Secure lid, and set to manual
on high pressure.
-Cook for 4 minutes.
-Follow manufacturer’s guide for quick release, making sure to wait until cycle is
complete before unlocking and removing lid.
-Stir in evaporated milk and cheeses and stir until melted and fully combined.
-Season with salt and pepper before serving.

4

HOLLY'S BETTER THAN BOXED
SLOW-COOKER STUFFING

INGREDIENTS

•1 1/4 Cups butter
•2 Cups onion (pulsed in food processor)
•2 Cups celery (pulsed in food processor)
•1/4 Cup fresh parsley (chopped)
•2 (8-ounce) cans mushrooms (sliced and drained)
•2 Bags of herb seasoned
stuffing cubes
•1 tsp poultry seasoning
•1 1/2 tsp dried sage
leaves
•1 t dried thyme leaves
•1/4 tsp pepper
•1 tsp salt
•1/4 tsp garlic powder
•2 eggs (beaten)
•2 Cups organic chicken
or turkey broth

DIRECTION

-Melt butter in

saucepan.
-Add onion, celery and sauté for about 4 minutes on Med-high.
-Remove from heat and mix in parsley, poultry seasoning, mushrooms, and spices.
-In large bowl, carefully stir together the heated mixture, beaten eggs and stuffing
cubes until mixed well and uniformly saturated.
-Spray olive oil all over inside of your crockpot.
-Add stuffing mixture, and douse with 2 C chicken broth. Do not stir for 30 minutes.
-Slow cook seven hours in slow-cooker on low, stirring very well every 30 minutes

to prevent burning.

5

JASON'S DOPE CHEESY TATERS

INGREDIENTS DIRECTION

•1.5 lbs Russet Potatoes 1. Preheat oven to 350F, grease casserole
•8 tbsp Butter dish with butter.
•1/2 Large Onion, finely chopped (about 1 cup)
•2 cups Cream of Chicken Soup (about 2 cans) 2. Parboil the potatoes. Scrub potatoes
•2 cups shredded sharp cheddar cheese clean but leave on the skin. Place into
•1 cup sour cream
•1 tsp salt large pot and cover with water. Bring to
•1 tsp ground black pepper a boil and let boil for about 10 minutes.
•1 1/2 cups panic bread crumbs You should be able to stick a fork in them
-With this recipe you can do some overnight but still feel some resistance. Turn off
prep by parboiling the potatoes ahead of time heat and let potatoes stand in water for
(see step 2). They will keep in the fridge up to 10 more minutes. Drain and let cool on
three days with the skin on.
counter. If you are doing this step for
advanced prep, leave the skins on, let
potatoes cool to room temperature then

cover and place in fridge.

3. Meanwhile, melt 5 tbsp of butter in skillet, add in onion and let simmer until onions
are translucent and tender.

4. Peel and Shred potatoes. Once potatoes are cool enough to handle, score with a knife
along their equator than grab and twist off both ends. Use a paring knife to help remove

any skin that sticks. Use either the largest holes on a cheese grater, or a food processor
with a shredding disk to shred the potatoes into a large bowl.

5. Assemble! Combine potatoes, onions, sour cream, cream of chicken, cheese, salt, and
pepper in a large bowl and mix well. Spread the mixture evenly into casserole dish.

6. Toast the panko. Melt 3 tbsp of butter in skillet on low-med heat. Add in panko and
sprinkle with some salt for flavor. Stir frequently until crumbs become a golden brown

(about 5 minutes). Evenly spread the toasted panko over top the potatoes.
7. Place in oven and let bake at 350F for 45 minutes. When done, the potatoes should be

bubbling around the edges of the baking dish.

6

FROM TMP WITH LOVE

DARA'S EAT IT ALL UP SWEET
POTATO & KALE SOUP

INGREDIENTS

• 2 Tbsp Olive Oil
• 1 small onion, diced
• 2 small bay leaves
• 2 medium sweet potatoes, peeled and
cubed (spoon size cubes)
• ½ tsp ground coriander
• ½ tsp ground cumin
• ⅛ tsp ground cinnamon
• 1 tsp turmeric
• 1 tsp kosher salt
• 1-2 sprigs fresh rosemary
• 3 cloves garlic, pressed or minced
• (1) 15 oz can diced tomatoes with juice
• (1) 14 oz can coconut milk
• 1 ½ Cups vegetable broth
• 5 oz. kale, chopped

DIRECTIONS

- In a dutch oven or stock pot, add olive oil, onions, bay leaves and garlic. Stir
ocassionally and cook until onions are translucent.
- Add sweet potatoes, coriander, cumin, cinnamon, turmeric, salt and rosemary.
Stir well and cook for about 1-2 minutes.
- Add tomatoes. Stir and cook for additional 1-2 minutes.
- Stir in coconut milk and then add vegetable broth and mix well.
- Simmer until sweet potatoes are soft.
- Add in chopped kale and mix well. Simmer for about 5 minutes to soften kale.
- Remove bay leaves.
- Serve hot with a side of delicious warm naan bread or any thick cut crusty bread.
ghost peppers or ghost pepper sauce

8

DARA'S WORTH WAKING UP FOR
CINNAMON CHIP SCONES

INGREDIENTS

• 3 ¼ cups all-purpose flour
• ½ cup sugar
• ¾ cup stick butter, cold, cubed
• 2 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ package cinnamon baking chips
• 1 cup buttermilk
• ½ tsp vanilla

DIRECTIONS

- Preheat oven to 400⁰ F. Line baking
sheet with parchment paper or non-
stick silicone baking mat.
- Mix flour, sugar, baking powder, baking soda and salt together in a food processor,
quickly blend. You can mix in a bowl by hand if you do not have a food processor.
- Add in cubed butter and pulse in food processor until it is pea sized.
- Mix in wet ingredients until it’s a soft dough and all dry ingredients are incorporated and
dough is no longer sticky.
- Fold in cinnamon baking chips. Mix until evenly distributed throughout the dough.
- On a floured surface, roll out the dough to about 1” thickness and then cut into 6-8
wedges.
- Place wedges on lined baking sheet approximately 1-2” apart.
- Bake for 10-12 minutes or until lightly golden brown.

9

KAT'S QUICK VEGGIE DIP

This veggie dip is perfect if you want something easy for a side dish.

DIRECTIONS:

- 16 oz sour cream, one packet Hidden Valley Ranch dip, add milk to desired consistency

10

FROM TMP WITH LOVE