Culture
10:25 am
Fri November 8, 2013

Kathy Timmons' Holiday Recipes Sound Good

On a special Sounds Good with Dr. Bob, we met a dietitian and good cook Kathy Timmons. She has some scrumptious recipes that you’ll want to try during the holidays. Try one of these this season: 

Kathy Timmons’ Holiday Recipes:

Artichoke Cheese Spread – 8-10 appetizer servings

2-8 oz. packages cream cheese
¼ cup finely chopped green onion tops
1-14 oz. can artichoke hearts, drained and finely chopped
1 cup grated Parmesan cheese
2 garlic cloves, pressed or finely minced
2 tablespoons olive oil
1 tablespoon lemon juice
½ teaspoon ground red pepper
¾ cup bottled roasted red peppers, drained and chopped
Bread, crackers, or raw vegetables to serve with the spread

1. Mix together the cream cheese and the onions. Mix the artichoke hearts, Parmesan cheese, minced garlic, olive oil, lemon juice, and red pepper.

2. Line a 4 cup bowl with plastic wrap. Spread 1/3rd of the cream cheese mixture in the bottom of the bowl. Cover with 1/2 of the chopped roasted peppers. Then add 1/2 of the artichoke mixture. Repeat the layers and finish with a layer of the cream cheese mixture. Fold over the plastic wrap to cover and refrigerate the mixture for 2 hours or longer.

3. To serve, peel back the plastic wrap and invert the bowl onto a plate or platter. Remove the plastic wrap and surround the cheese spread with slices of bread, crackers, or raw vegetable pieces.

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Fruit Spice Punch – 48 ½ cup servings

2 teaspoons (or more) whole cloves
1 or 2 cinnamon sticks
1 quart cranapple juice
1 quart cranberry juice cocktail
2 cups apple juice
2 cups pineapple juice

1. In a coffee percolator, cover the bottom of the basket with whole cloves and add one or two crumbled cinnamon sticks. Pour the fruit juices into the pot and heat until the spices are infused in the punch. Serve warm.

2. In a crockpot, tie the spices in a cheesecloth bag. Put the spice bag in the pot, add the juices, and heat on low 4-6 hours. Serve warm.

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Roast Beef Sirloin Tip – 8-10 servings

3 lb. sirloin tip roast
1 teaspoon salt
1 teaspoon dry mustard
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
1 tablespoon ketchup
1 teaspoon Worcestershire Sauce
½ cup beef broth or dry red wine
1 tablespoon cooking oil

1. Preheat oven to 350°. Mix dry spices and rub well into meat, seasoning it on all sides. Heat the oil in a heavy skillet. Add the roast and brown it on all sides. Transfer the roast to a roasting pan with a rack. Mix the liquid ingredients and pour over the roast.

2. Roast for about one hour, until a meat thermometer placed in the center of the roast registers 135° for medium rare, 145° for medium. Transfer the roast to a platter and place aluminum foil loosely over it. Let it rest at least 5 minutes before carving.

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Holiday Apple Pie – 6-8 servings

5 cups thinly sliced apples (peeled and cored)
½ cup sugar
1 teaspoon ground cinnamon
1 unbaked 9 inch pastry shell
¼ cup sugar
¼ cup firmly packed brown sugar
¼ cup all-purpose flour
¼ cup wheat germ
¼ cup butter, softened
¼ cup flaked coconut

1. Preheat oven to 375°. Mix sliced apples, ½  cup sugar, and cinnamon. Spoon this mixture into the pastry shell. Mix all other ingredients well and sprinkle over the apples. Bake for 45 minutes.

Enjoy!

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