Dough Gogs

This is probably our favorite holiday recipe. Bread dough wrapped in chard or beet leaves and then drowned in a cream dill sauce. It is a Ukrainian recipe more commonly known as Holopchi.

2 1/2 cups water, 110 degrees
2 tablespoon – scant yeast
2 tablespoons sugar
2 teaspoons salt
2 tablespoons oil
6 1/2 cups (or less) white flour
 beet or spinach or chard leaves
250 milliliters whipping cream, at room temperature
250 milliliters half and half, at room temperature
1 1/2 tablespoons butter, melted, at room temperature
1 1/2 tablespoons dill (fresh is preferred, but dried will do)
1 teaspoon salt
3 tablespoons green onion, chopped

Mix water, yeast and sugar .  Let set 5-10 minutes. Add salt and oil.  Stir.  Add flour 1/2 cupful at a time till
dough cleans sides of bowl.  Knead 8-10 minutes.  Place in greased bowl.  Cover and let rise till double.
Wrap small amount of dough in beet, chard or spinach leaf.  Layer in a greased large casserole dish.  Do not
fill past 3/4 of casserole.  For that amount use double sauce mix.  Use extra dough for rolls and extra greens
for something else. Mix remaining ingredients together for sauce.  Pour over bread and greens.  Rise again.
Bake uncovered at 400 degrees for 15 minutes.  Bake, covered lightly with foil, at 350 degrees for 45 – 60
minutes (till sauce thickens but dough gogs are still saucy), basting a few times with sauce.   Remove from
oven when liquid is almost all absorbed.  Set aside to reheat at serving time (in microwave or in oven at 350
degrees for 30 minutes)

Before the second rising, we just finished rolling. 


Oat Bran Carrot Cake Muffins

Our favorite muffin.  Serve these with milk, cheese, cream cheese, butter or cream cheese frosting! We use blueberries sometimes instead of raisins. These freeze beautifully.

1 cup flour
1 cup oat bran
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 cup brown sugar
1 1/2 cups carrots, finely shredded
2 large apples, peeled, cored and shredded
1/2 cup raisins
1 cup nuts, chopped
1/4 cup oil
1/2 cup milk
2 eggs, lightly beaten
1 teaspoon vanilla

Combine flour, bran, baking soda, baking powder, salt and cinnamon in a large bowl.  Stir in sugar.
Grate carrots, apples, and nuts.  Mix in raisins.  Add to dry ingredients and mix well.
Mix liquid ingredients together.  Make a well in the center of dry ingredients.  Add liquid ingredients and stir just till moistened.
Use 1/4 cup measuring cup to scoop batter into greased muffin tins.
Bake at 375 degrees for 18-20 minutes.

Chocolate Marshmallow Cookies

These are so rich and deliciously gooey that it is near impossible to eat more than one. They are also dairy and gluten free when using name brand products!

3 cups powdered sugar
2/3 cup unsweetened cocoa
1/4 teaspoon salt
3 egg whites
1 tablespoon vanilla
2 cups semisweet chocolate chips, or less
2 1/2 ounces toasted sliced almonds, if wanted
mini marshmallows

Preheat oven to 350 degrees. Line sheet pans with parchment or grease.
In a large bowl sift together (I didn’t) powdered sugar, cocoa and salt.
Beat eggs with a whisk for a minute or so. Add vanilla.
Combine dry ingredients with egg mixture. I used a stand mixer for this
Stir in chocolate chips and nuts (if using).
Form cookies and top each with 4-5 marshmallows. Pop into freezer if needed, for 5 minutes to chill slightly and keep cookies from spreading out too much during baking (I didn’t do this either).
 Bake 12-15 minutes or until marshmallows are golden brown. Let the cookies cool before removing from pan.

Pumpkin Pie

Nothing special here… Recipe right off the can! 🙂

2 unbaked pie shells (deep dish)
1 1/2 cups sugar
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
4 eggs
3 1/2 cups (29 oz. can) pumpkin
3 cups (2 – 12 oz cans) evaporated milk

Combine sugar, salt, cinnamon, ginger and cloves. Beat eggs lightly in large bowl.  Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Pour into pie shells.  This will look watery.
Bake at 425 degrees for 15 minutes.  Reduce to 350 degrees for 40-50 minutes until knife comes out clean.
You may need to cover edges with foil. Cool on a wire rack for 3 hours.  Serve or chill.  Do not freeze.
Serve with whipped cream.

Brie Wraps

Probably the easiest and tastiest appetizer. I always have to squish some of the crescents to form ‘pretty’ triangles.


2 tubes crescent rolls
1 package brie cheese

Preheat oven to 450 degrees. Unroll crescent rolls.

 Cut crescents into two triangles.
Place cheese on each triangle.
Fold top over cheese and press gently to seal.
 Fold the left corner up and across and press gently to seal. Fold right side the same way.
 Make sure triangle is sealed completely before baking.
Bake for 8-10 minutes or until golden brown.

Grandma’s Cranberry Jello Salad

A holiday favorite! This recipe is supposed to be molded, but we’ve never served it that way. 

3 ounces cherry jello
1 cup boiling water
4 1/2 ounces crushed pineapple
7 ounces cranberry sauce
1/2 cup sour cream (not generic)

Dissolve jello in boiling water. Refrigerate for a 2 hours. When partially set, stir in pineapple and cranberry sauce. Stir in sour cream to marble. Chill until set.  Keep chilled until serving time.

White Chocolate Cranberry Bars

I think I like these bars because of how simple they are to make for how good they taste and how impressive they look. They’re great bars for over the holidays. 
1 cup butter, melted
1 cup brown sugar
1/3 cup  sugar
3 eggs
2 teaspoons vanilla extract
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon ginger
3/4 cup dried cranberries
3/4 cup white chocolate
3 ounces cream cheese, softened
2 tablespoons butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
1/3 cup dried cranberries
1/3 cup white chocolate 
Preheat oven to 350 degrees.  
With an electric mixer, beat together melted butter and sugars.  Add eggs and vanilla extract, beat gently. 
Combine flour, baking powder and ginger, beat briefly.  Add the cranberries and chips, stir just until incorporated. 
Spread batter into greased 15X10 pan.  Bake for 23-24 or until light brown.  Cool completely.
Blend cream cheese and butter until fluffy.  Add vanilla extract and powdered sugar and beat until frosting is fluffy and spreadable (adding 1 teaspoon of milk if needed).
Spread frosting over cooled bars.  Sprinkle with cranberries. 
Melt chocolate and drizzle over bars. 

Peanut Butter Cup Bars

Peanut butter and chocolate is probably the best combination, so these are some of the best bars ever!These can be turned into peanut butter cups, freeze beautifully and they’re no-bake! 

2 cups graham cracker crumbs
1 cup powdered sugar
1 cup peanut butter, smooth
3/4 cup butter
1 1/2 cups chocolate chips
1 tablespoon peanut butter

Mix graham cracker crumbs and powdered sugar.
Melt butter.  Stir in peanut butter.
Mix graham cracker mixture and peanut butter mixture together.  Press into greased 9 X 13″ pan. Chill.
Melt chocolate chips and peanut butter in microwave.  Spread over chilled bars.
Cut and serve.


In my family, there are those who like drop biscuits and there are those who like rolled. These are flaky, opening with beautiful layers and still get the crispy bottom.

3 cups all-purpose flour
2 tablespoons sugar
4 1/2 teaspoons baking powder
3/4 teaspoon cream of tartar
1/2 teaspoon salt
3/4 cup cold butter
1 egg
1 cup milk

Preheat oven to 450 degrees.   In a bowl, combine the first 6 ingredients.  Cut in butter.
Combine egg and milk; stir into flour mixture just until moist. Turn onto floured surface; knead 10-15 times.
Roll out to 1 in. thickness.  Cut with a 2-1/2-in. biscuit cutter.
Place on greased baking sheet.  Bake for 10-15 minutes or until golden brown.

Makes 1 dozen
I have preformed these and refrigerated them cut out.

Pumpkin Cream Cheese Pie

It may look like a funny combination, but it actually tastes delicious! It’s not as good as a good old-fashioned pumpkin pie, but it’s pretty close. 

1 9inch pie crust
1 8 oz package cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla
1 egg, slightly beaten
1 1/4 cups canned pumpkin
1 cup evaporated milk
2 eggs, beaten
1/4 cup sugar
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
Streusal Topping:
1/2 cup pecans, chopped
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1 tablespoon butter

In a small mixing bowl, beat cream cheese, 1/4 cup sugar, vanilla and 1 slightly beaten egg with electric mixer on low to medium speed until smooth.  Chill in refrigerator for 30 minutes (I didn’t).  Spoon into pie shell.
In a medium mixing bowl, combine pumpkin, evaporated milk, the 2 eggs, 1/4 cup sugar, 1/4 cup brown sugar, cinnamon, salt, nutmeg.  Carefully pour over cream cheese mixture.
To prevent over-browning  cover edge of the pie with foil.  Bake in a 350 oven for 25 minutes.  Remove foil.  Bake for 25 minutes more.
Meanwhile, combine the pecans, flour, the 2 T brown sugar and butter.  Sprinkle over the pie.  Bake for 10-15 minutes more or until a knife inserted near the center comes out clean.  Cool for 1 – 2 hours on a wire rack.  Refrigerate within 2 hours; cover for longer storage.