The Old Recipe Box

11/24/2025

🧑‍🍳 Eggnog Pie

Gingersnap Crust
1½ cups gingersnap cookie crumbs
6 tablespoons melted butter

Eggnog Custard
⅓ cup sugar
½ teaspoon nutmeg
4 large eggs
Pinch of salt
2 cups eggnog
2 tablespoons bourbon
1 teaspoon vanilla extract

Tiny Gingerbread Cookies
1½ cups all purpose flour
1 teaspoon ginger
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon allspice
¼ teaspoon salt
3 tablespoons butter, softened
½ cup packed light brown sugar
1 egg yolk
1 teaspoon vanilla extract
¼ cup molasses

Whipped Cream
1 cup heavy cream
3 tablespoons confectioners sugar
1 teaspoon vanilla extract
Ground nutmeg

Preheat the oven to 350°F. Stir the gingersnap crumbs and melted butter together and press the mixture into a 9 inch pie plate, forming an even crust on the bottom and sides. Set the pie plate on a rimmed baking sheet.

Whisk the sugar, nutmeg, eggs, and a pinch of salt in a bowl. Whisk in the eggnog, bourbon, and vanilla. Strain the mixture through a fine mesh strainer into the prepared crust. Bake for 45 to 50 minutes or until the custard is puffed but still wobbly in the center. Cool completely on a wire rack, then chill for at least 6 hours or overnight.

Line a baking sheet with parchment. Whisk the flour, ginger, cinnamon, nutmeg, cloves, allspice, and salt in a bowl. Beat the butter, brown sugar, egg yolk, vanilla, and molasses with an electric mixer until combined. Add the dry ingredients and beat until the dough forms. Wrap the dough in plastic and chill for at least 30 minutes.

Roll the dough on a floured surface to ¼ inch thick. Cut out small shapes with mini cookie cutters and place them on the baking sheet. Bake for 5 to 6 minutes or until set at the edges. Cool on a wire rack.

Whip the cream, confectioners sugar, and vanilla with an electric mixer until stiff peaks form. Transfer to a piping bag with a star tip.

Dust the top of the chilled pie lightly with nutmeg. Pipe whipped cream around the edges and sprinkle with a little more nutmeg. Arrange the tiny gingerbread cookies on top. Serve or chill for 2 to 3 days.

11/23/2025

🧑‍🍳 Italian Christmas Cookies

4 eggs
1 cup sugar
½ cup butter
2 teaspoons vanilla
3½ cups flour
4 teaspoons baking powder

Sift the flour and baking powder together. Cream the butter and sugar in a large bowl, then beat in the eggs. Add the vanilla and the sifted dry ingredients. Knead the dough and add a little more flour if needed to keep it from sticking to your hands.

Pinch off small portions of dough, roll each piece into a log, and twist into a simple cookie shape. Place the cookies on greased baking sheets. Bake at 375°F for about 10 minutes or until lightly set.

2 cups sifted confectioners sugar
2 teaspoons vanilla
6 teaspoons water

Stir the confectioners sugar, vanilla, and water until smooth and creamy. Dip the warm cookies into the icing and add sprinkles. Set them on a wire rack with wax paper underneath to catch any drips while they dry.

11/23/2025

👨‍🍳 Cheesy Beef Stuffed French Loaf

1 loaf French bread
1 pound lean ground beef
2 tablespoons finely chopped onion
½ cup chopped celery
1 teaspoon minced garlic
1 can cream of mushroom soup
2 tablespoons milk
2 teaspoons Worcestershire sauce
Salt and pepper
1½ cups shredded cheddar cheese
½ tablespoon chopped parsley

Preheat the oven to 350°F. Slice the French bread lengthwise and hollow out the center of each half. Place the removed bread pieces into a bowl and tear them into small chunks. Set the hollowed bread halves on a baking sheet.

Cook the ground beef and onion in a large skillet over medium high heat until browned. Drain any excess grease. Add the celery and garlic and cook until the celery softens. Stir in the cream of mushroom soup, milk, and Worcestershire sauce. Season with salt and pepper and heat through.

Stir the beef mixture into the bowl of torn bread pieces until everything is well combined. Fill one hollowed bread half with the mixture and spread it evenly. Sprinkle the cheddar cheese over the top and place the second bread half on top.

Bake for 10 to 15 minutes or until the cheese melts. Let the loaf cool for 5 minutes before slicing. Sprinkle with parsley and serve warm.

11/23/2025

🧑‍🍳 Butternut Squash and Apple Skillet Stuffing

4 cups butternut squash cubes
2 cups apple cubes
4 cups bread cubes, dried or toasted
1 cup chopped onion
1 cup chopped celery
2 cloves minced garlic
1 pound ground sausage
3 tablespoons butter
2 tablespoons olive oil
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 teaspoon chopped rosemary
1½ to 2 cups chicken broth
½ cup dried cranberries
½ cup chopped pecans
Salt and pepper

Warm the olive oil in a large oven safe skillet over medium heat. Add the butternut squash and cook until it begins to soften and turn lightly golden. Add the apples and cook for a few minutes longer until they start to caramelize. Transfer the mixture to a bowl.

Add the sausage to the skillet and cook until browned, breaking it into small pieces. Add the onion, celery, and garlic and cook until the vegetables soften. Stir in the sage, thyme, and rosemary.

Add the toasted bread cubes, cranberries, pecans, and the cooked squash and apples back into the skillet. Pour in 1½ cups broth and stir gently until the bread is moistened. Add a little more broth if the mixture looks dry. Season with salt and pepper.

Dot the top with butter. Transfer the skillet to a 375°F oven and bake for 25 to 30 minutes or until the top is crisp and golden and the center is heated through. Let it rest briefly before serving.

11/23/2025

🧑‍🍳 Stuffed Pepper Soup

1 tablespoon olive oil
1 pound ground beef
¾ cup chopped onion
1½ teaspoons minced garlic
Salt and pepper
1 red bell pepper, chopped
1 green bell pepper, chopped
1 can petite diced tomatoes, 14.5 ounces
1 can tomato sauce, 15 ounces
1 can beef broth, 14.5 ounces
2 teaspoons Italian seasoning
2 cups cooked white rice
2 tablespoons chopped parsley

Heat the olive oil in a large pot over medium high heat. Add the ground beef and cook until browned, breaking it into crumbles as it cooks. Add the onion and cook until softened. Stir in the garlic and cook briefly. Season with salt and pepper.

Add the red and green bell peppers and cook for a few minutes. Add the diced tomatoes, tomato sauce, beef broth, and Italian seasoning. Bring the soup to a simmer and cook until the peppers are tender, about 15 to 20 minutes.

Stir in the cooked rice and adjust the seasoning with more salt and pepper if needed. Sprinkle with parsley and serve warm.

11/23/2025

Perfect for a gift to friends or family

🧑‍🍳 Spiced Christmas Jam

1½ pounds strawberries, fresh or frozen
½ pound cranberries, fresh or frozen
2½ pounds sugar
2 pouches liquid fruit pectin
1 teaspoon cinnamon
1 teaspoon ginger
¼ teaspoon allspice
¼ teaspoon cloves

Combine the strawberries and cranberries in a large pot. If using fresh strawberries, hull and chop them into small pieces so they break down more easily. Bring the mixture to a gentle simmer over medium heat, stirring occasionally, and cook until the fruit softens and begins to break down, about 10 to 15 minutes. The cranberries will pop and release their juices as they cook.

Mash the softened fruit with a potato masher until it reaches your preferred texture. Mash thoroughly for a smoother jam or lightly for a chunkier finish. Stir in the sugar, cinnamon, ginger, allspice, and cloves. Increase the heat to high and bring the mixture to a rolling boil, stirring occasionally.

Add the liquid pectin while stirring continuously. Return the jam to a full rolling boil and cook for 1 to 2 minutes. Remove the pot from the heat and skim away any foam on the surface.

Pour the hot jam into sterilized jars, leaving ¼ inch of headspace. Wipe the rims clean and add the lids. Process the jars in a boiling water bath for 10 minutes. Let the jars cool on a towel or rack. The lids should pop as they seal. Store in a cool, dark place once fully cooled.

11/23/2025

Add a splash of orange juice to cranberry sauce for perfect flavor.

11/23/2025

🧑‍🍳 Christmas Eve Lasagna Bolognese

1 box no boil lasagna
Best Ever Bolognese (below)
Basil pesto ricotta (below)
24 ounces shredded mozzarella
12 ounces shredded Italian cheese blend

👨‍🍳Best Ever Bolognese
2 large carrots, chopped
1 stalk celery, chopped
1 large yellow onion, chopped
4 ounces pancetta, chopped
6 cloves garlic
2 tablespoons olive oil
1 pound ground beef
1 pound ground pork
1 can tomato paste, 6 ounces
1 cup red wine
3 to 4 sprigs rosemary
10 to 12 sprigs thyme
2 bay leaves
1 parmesan rind
1 can crushed tomatoes, 28 ounces
2 cups chicken broth
½ cup heavy cream
½ cup grated parmesan
Salt and pepper

👨‍🍳Basil Pesto Ricotta
15 ounces ricotta
1 jar basil pesto, 6.3 ounces
2 large eggs
½ cup grated parmesan
Salt and pepper

Pulse the carrots, celery, and onion in a food processor until finely chopped. Set aside. Pulse the pancetta and garlic until finely chopped and set aside. Warm the olive oil in a large heavy pot over medium heat. Add the pancetta mixture and cook until the pancetta renders and the garlic becomes fragrant. Add the chopped vegetables, season with salt, and cook until deeply browned, stirring occasionally. Push the mixture to the edges of the pot.

Season the beef and pork and add them to the center of the pot. Brown each side without stirring, then break the meat apart and cook until fully browned. Stir in the tomato paste and cook briefly. Raise the heat, pour in the wine, and scrape up any browned bits. Add the rosemary, thyme, bay leaves, and parmesan rind. Stir in the crushed tomatoes and broth. Simmer uncovered on medium low for 90 minutes, stirring occasionally. Add the cream and parmesan. Adjust the seasoning and set aside.

Combine the ricotta, pesto, eggs, parmesan, salt, and pepper in a bowl. Stir until smooth and set aside.

Spray a 9×13 baking dish with cooking spray. Spread 1 cup of bolognese on the bottom. Add a layer of lasagna noodles, breaking pieces to fit. Spread half of the remaining bolognese over the noodles and sprinkle with mozzarella and Italian cheese.

Add another layer of noodles. Spread half of the pesto ricotta over the noodles and top with more cheese. Repeat both layers again, creating four alternating layers of bolognese and ricotta. Finish with the remaining cheese. Cover with greased foil and refrigerate for at least 12 hours.

Preheat the oven to 375°F. Place the dish on a rimmed baking sheet and bake for 60 minutes, removing the foil during the last 10 minutes to brown the top. Broil briefly if needed for extra color. Let the lasagna rest for 10 to 15 minutes before slicing and serving.

11/23/2025

🧑‍🍳 Fire Grilled Mozza Chicken Bombs

2 large boneless skinless chicken breasts, cut into 2 inch cubes
10 to 12 mozzarella cubes, chilled
5 to 6 slices bacon, halved
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 teaspoon smoked paprika
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons chopped parsley
Skewers
Toothpicks

Preheat the grill or oven to 400°F. If grilling, oil the grates. Toss the chicken cubes with the olive oil, garlic powder, Italian seasoning, smoked paprika, salt, and pepper. Let the seasoned chicken sit for 10 minutes.

Flatten each chicken cube slightly and place a mozzarella cube in the center. Wrap the chicken around the cheese. Wrap each piece with a half slice of bacon and secure with a toothpick if needed.

Thread 3 to 4 chicken bombs onto each skewer. Grill or bake for 20 to 25 minutes, turning halfway, until the bacon is crisp and the chicken reaches 165°F.

Let the chicken rest for 5 minutes, then sprinkle with parsley and serve warm.

11/23/2025

👨‍🍳Shredded Carrot & Apple Salad

3 medium carrots
1 apple
1 tsp lemon juice
1/4 cup dried cranberries
2 tbsp cherry yogurt

Peel carrots and apple. Remove core from apple. Shred carrots and apple, add lemon juice and mix to coat well. This keeps the apple from turning brown. Add remaining ingredients in bowl and mix well. Chill for at least an hour, but it tastes better if you can chill it longer.

11/23/2025

🧑‍🍳 Spiced Christmas Jam

1½ pounds strawberries, fresh or frozen
½ pound cranberries, fresh or frozen
2½ pounds sugar
2 pouches liquid fruit pectin
1 teaspoon cinnamon
1 teaspoon ginger
¼ teaspoon allspice
¼ teaspoon cloves

Combine the strawberries and cranberries in a large pot. If using fresh strawberries, hull and chop them into small pieces so they break down more easily. Bring the mixture to a gentle simmer over medium heat, stirring occasionally, and cook until the fruit softens and begins to break down, about 10 to 15 minutes. The cranberries will pop and release their juices as they cook.

Mash the softened fruit with a potato masher until it reaches your preferred texture. Mash thoroughly for a smoother jam or lightly for a chunkier finish. Stir in the sugar, cinnamon, ginger, allspice, and cloves. Increase the heat to high and bring the mixture to a rolling boil, stirring occasionally.

Add the liquid pectin while stirring continuously. Return the jam to a full rolling boil and cook for 1 to 2 minutes. Remove the pot from the heat and skim away any foam on the surface.

Pour the hot jam into sterilized jars, leaving ¼ inch of headspace. Wipe the rims clean and add the lids. Process the jars in a boiling water bath for 10 minutes. Let the jars cool on a towel or rack. The lids should pop as they seal. Store in a cool, dark place once fully cooled.

11/23/2025

🧑‍🍳 Peppermint Bark Fudge

1 can sweetened condensed milk
1 cup dark chocolate chips
1 cup white chocolate chips
½ teaspoon vanilla extract
¼ teaspoon peppermint extract
⅓ cup crushed candy canes

Line an 8 inch square pan with foil and lightly butter the foil. Divide the condensed milk equally into two small saucepans. Add the dark chocolate chips to one pan and the white chocolate chips to the other.

Warm both pans over medium heat, stirring constantly, until each mixture is fully melted and smooth. Remove the dark chocolate pan from the heat and stir in the vanilla. Spread the dark chocolate mixture evenly into the prepared pan.

Remove the white chocolate pan from the heat and stir in the peppermint extract. Add ¼ cup of the crushed candy canes and stir. Spread the white chocolate layer evenly over the dark chocolate layer. Sprinkle the remaining crushed candy canes over the top.

Let the fudge firm completely at room temperature for 4 to 6 hours or in the refrigerator for 1 to 2 hours. Slice into squares when fully set.