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A Taste of Oakhill: Holiday Recipes from the Oakhill Cookbook

One of the best things about the holiday season is gathering around a table with friends and family. Bring your Oakhill family to your gathering this season with these recipes from the "A Taste of Oakhill" cookbook, published in 2009.

Cinnamon Hot Chocolate - The Reinmiller Family

  • 1/4 c. heavy cream
  • 1/2 c. plus 2 tsp. sugar
  • 2 oz. unsweetened chocolate
  • 1/8 tsp. cinnamon
  • 6 c. milk
  • salt
  • 1/2 tsp. vanilla

Beat the cream with the 2 teaspoons of sugar until the cream holds stiff peaks. Chop the chocolate. Combine the chocolate, 1/2 c. sugar, cinnamon, milk, and a pinch of salt in a saucepan over low heat. Heat until chocolate melts and mixture is hot. To microwave: combine chocolate, 1/2 c. sugar, cinnamon, milk, and a pinch of salt in a microwave-safe container. Microwave on high until heated through - 8 to 10 minutes. Add vanilla to either standard or microwave version and whir in a blender until frothy. Serve hot chocolate topped with the whipped cream.

Spiced Cider - Regan Miller (ODS Student)

  • 1 gal. apple cider
  • 1 c. light brown sugar
  • 1 (6-oz) can frozen lemonade
  • 1 (6-oz) can frozen orange juice
  • 1 tsp. ground nutmeg
  • 1 cinnamon stick

Mix together all ingredients and warm on super low heat.

Hamburger Soup - Evan Morris (ODS Student)

  • 1 lb. ground beef
  • 3/4 c. onion, chopped
  • 3/4 c. carrots, chopped
  • 3/4 c. celery, chopped
  • 4 c. frozen hashbrowns
  • 1 tsp. parsley
  • 1 tsp. basil
  • 4 c. chicken broth
  • 3 T. butter
  • 1/4 c. flour
  • 1 1/2 c. skim milk
  • 3/4 tsp. salt
  • 1/2 tsp. pepper
  • 4 oz. Velveeta light

Brown ground beef; add onion, carrots, and celery. Cook until soft; drain. Combine all ingredients except milk, flour, and cheese. Warm the milk in a measuring cup and add flour. Add to mixture. Heat all ingredients and add cheese. Simmer for 30 minutes on low heat.

    White Chili - The Clausen Family

    • 2 lbs. chicken breat
    • 1 T. olive oil
    • 1 lg. yellow onion, chopped
    • 1 serrano or jalepeno pepper, seeded and minced
    • 2 cloves garlic
    • 1 palm full of chopped cilantro
    • 2 T. ground cumin
    • 2 shakes hot sauce
    • 2 (14-oz) cans no-fat low-sodium chicken broth
    • 1 (15-oz) can white kidney beans, drained
    • crushed tortilla chips
    • shredded cheese
    • salt to taste

    Cook chicken in microwave. Let cool so you can handle it. Pull chicken apart. Saute onion, minced pepper, and garlic in olive oil in pan. Add chicken, spices, and cilantro. Cook for 2 minutes. Add cumin, hot sauce, broth, and beans. Bring to a boil. Reduce heat and simmer until ready to serve. Salt to taste. Top with crushed tortilla chips and shredded cheese.

    Ham and Veggie Crescent Wreath - The Reinmiller Family

    • 2 (8 oz.) cans Pillsbury Refrigerated Crescent dinner rolls
    • 1 (8 oz.) container pineapple cream cheese spread
    • 1/3 c. finely chopped cooked ham
    • 1/4 c. finely chopped yellow bell pepper
    • 1/4 c. finely copped green bell pepper
    • 1/2 c. chopped fresh broccoli florets
    • 1 T. chopped red onion, rinsed, patted dry
    • 6 grape or cherry tomatoes, quartered

    Heat oven to 375. Invert 10-oz. custard cup on center of ungreased large cookie sheet. Remove dough from 1 can, keeping dough in 1 piece; do not unroll. Keep remaining can of dough in refrigerator. With palm of hands, roll dough in one direction to form 12-inch log. Cut log into 20 slices. Arrange 16 slices, slightly overlapping and in clockwise direction, around custard cup on cookie sheet. Repeat with second can of dough, cutting log into 20 slices. Arrange remaining 4 slices and slices from second can (24 slices) slightly overlapping each other and in counter-clockwise direction, close to but not overlapping the first ring. Remove custard cup from center of wreath shape. Bake at 375 for 15 to 18 minutes, or until light golden brown. Gently loosen wreath from cookie sheet; carefully slide onto wire rack. Cook 30 minutes or until completely cooled. Place cooled wreath on serving tray or platter. Spread cream cheese spread over wreath. Sprinkle with ham, peppers, broccoli, onion, and tomatoes. Serve immediately or cover and refrigerate up to 4 hours before serving. Makes 20 servings.

    Ham and Swiss Buns - The Miller Family

    • 1 (8-oz.) pkg. refrigerated crescent dinner rolls
    • 1 (4-oz.) pkg. sliced cooked ham
    • 1/2 of 8 oz. pkg. sliced Swiss (or American) cheese
    • 2 tsp. prepared mustard
    • 1 egg, slightly beaten

    Preheat oven to 375. On floured surface, separate dough from the crescent roll package into 4 rectangles. Gently pinch diagonal perforations together on each rectangle. With lightly floured rolling pin, roll each rectangle into a 7" by 5" rectangle. Arrange ham and cheese slices to fit and leaving 1/2" rim of dough all around. Spread filling with mustard. Brush rim of dough with some egg. Fold dough and filling over so 5" sides meet. With fork, firmly press edges together to seal. Place on cookie sheet, brush with remaining egg. Bake 12-15 minutes until browned.

    Candy Cane Cookies - A Friend of Oakhill

    • 3/4 c. butter, softened
    • 1 c. sugar
    • 1 large egg
    • 1 tsp. peppermint extract
    • 1/2 tsp. vanilla extract
    • 2 1/4 c. all-purpose flour
    • red food coloring

    Preheat the oven to 375. In a large bowl, cream the butter and sugar. Add the egg and beat well. Stir in the peppermint and vanilla extracts. Gradually mix in the flour. Divide the dough in half. Color one half with red food coloring and leave the other half plain. Roll out a tablespoon of red dough and a tablespoon of plain until they are each 6-8 inches long. Twist them into a candy cane, pinching the ends. Repeat. Bake on an ungreased cookie sheet for 8-10 minutes, or until set but not brown. Makes about 25.

    Chocolate Kiss Cookies - Valerie Kisling

    • 1 c. butter, softened
    • 1/2 c. sugar
    • 1 tsp. vanilla
    • 2 c. flour
    • 1 c. walnuts or pecans, chopped
    • 36 Hershey Kisses, unwrapped
    • powdered sugar

    Cream butter, sugar, and vanilla until fluffy. Add flour and nuts. Chill the resulting dough. Using 1 heaping tablespoon of dough, form a ball around each kiss. Bake 12 minutes on an ungreased cookie sheet - until set, but not brown. Cool slightly then remove to rack. While still warm, roll in powdered sugar.

    Crunchy the Snowman - Friend of Oakhill

    • 1 bag 8-inch pretzel rods
    • 1 c. white chocolate chips
    • mini chocolate chips
    • orange decorator's gel
    • fruit leather (various colors)
    • gummy rings
    • gumdrops

    To make a batch, melt 1 cup of white chocolate chips in the top of a double boiler. One at a time, dip one end of an 8-inch pretzel rod in the melted chocolate and use a plastic spoon or knife to spread the chocolate two thirds of the way down the rod. Set the pretzels on a sheet of waxed paper and press on mini chocolate chips for eyes and buttons. Use orange decorators' gel to add a carrot nose. When the chocolate has hardened, stand the pretzels in a mug or glass and tie on strips of fruit leather for scarves. For each hat, stretch a gummy ring over the narrow end of a gumdrop and secure it on the pretzel rod with a dab of melted chocolate.

    Posted by in Alumni, Back in the Day on Monday December, 11, 2017
    Tag:  Community


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    7019 N. Cherry Street Gladstone, MO 64118
    Phone: 816.436.6228
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