Christmas Cresent Cookies

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Tracy included this cookie recipe in the 1998 edition of the family recipe collection. I must be honest. This cookie wasn’t one of my favorites. Maybe it’s because they seemed too dry to me. Not sure if that’s accurate anymore as it’s been so long since I had one. It also occurs to me that you could take care of the dryness by drizzling some rum or bourbon on them. Would that add to the Christmas cheer?

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Texas Hash

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Photo Credit: A Family Feast

Growing up in Wisconsin, this was one of my favorite meals. It’s just good comfort food.

After I was out on my own, I continued to make it from time to time. It’s been many years since I last made this so it was wonderful to have all the memories come flooding back as I was posting this recipe.

This recipe is part of the 1998 collection. Again, thank you, Tracy, for doing this for our family.

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Corn Fritters

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Photograph: Sydney Oland

This recipe was the first one listed in the first edition of the Tracy’s Christmas cookbook. So began an annual tradition that celebrated 20-years of recipes in 2018.

I have no idea the origin of this recipe. This recipe has been in our family for years as I remember from my youngest years Mom making them. The photo I used was the best representation of these treats.

Many thanks to my sister, Tracy, for starting this and shepparding it through all the years!

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Beef Birds

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Photo credit: Kevin Pang

In the first edition of the family recipe collection in 1998, Tracy put in her most loved recipes from our childhood. This is another good one that I continued to make after heading out on my own.

Like the Texas Hash, I made this for several years as my own family was growing but it’s been several years since I last made this one. I may have to give it a go in the near future.

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Red Velvet Cheesecake

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Photo credit: Southern Living

I never made a baked cheesecake in all my years of occasionally baking. It just sounds like way too much trouble when I’d look at recipes. However, Colleen changed my mind when she made this cheesecake. Sure, you still have to adjust temps and let things sit for certain time periods but it’s not that hard.

We’ve made this a couple of times and it’s been a hit. So, throw caution to the wind and give this one a go.

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