Christmas Recipes

My favorite dessert is baklava. Not the soggy kind found in stores, mind you. The tightly rolled treats of crisp phylo enveloping finely chopped nuts all coated, but not soaked in, a simple syrup glaze. Mom made it each Christmas growing up and I have never had any that compares! Chris and I have made it a few times, but it is very intensive since we hand-roll each piece so it's been a few years (or should I say a few children) since we've made it. I do not continue the tradition Mom did of making lots of delish goodies (snowball cookies, candied nuts, cherry cordial cookies, all so tasty!) because of all the work involved. But when I do pull out one of those recipes, it brings a smile to my face!

Today's recipe brings a smile to my face without the extra work. It's so easy, you can pull a chair up to the counter and let your little ones do it or turn the recipe over to a budding chef! And it's likely the only way your kiddos will be able to play with snow this Florida "winter". Serve in a puddle of chocolate sauce for a pretty presentation! ~ Allie Olsen

Toasted Snowballs (from Susan Branch's Autumn cookbook)

* Preheat the oven to 350. Spread sweetened coconut on a cookie sheet and bake 5-10 minutes. Stir occasionally until toasted.
* Scoop ice cream into balls and roll in the coconut.
* Keep in the freezer until ready to eat!

Christmas Recipes

At night before bed I'm rereading the Mitford novels again. In Mitford, Jan Karon created a small mountain town in North Carolina about a bachelor Episcopalian Priest and his congregation. The first time I read these books about a decade ago I read very fast to discover what would happen next. But now I like to read them very slowly and savor the unfolding stories, sometimes marking the pages to jot down a quote or a meaningful phrase. It has been said that you could put on about ten pounds just reading one of the Mitford novels as they are full of food. So much so that after the tenth book and hundreds of people begging for the recipes to these mouth watering descriptions of southern food she published a cookbook by the name of "Mitford Cookbook and Kitchen Reader". From that book I give you my favorite Cheesecake recipe: Puny's Chessecake

For the crust:

1 (6.75 ounce) package Pepperidge Farm Bordeaux cookies
2 Tablespoons unsalted butter, melted, more for greasing the pan

For the filling:

4 (8 ounce) containers cream cheese, room temperature
2 cups granulated sugar
6 large eggs, lightly beaten, at room temperature
2 teaspoons vanilla extract
1 (16 ounce) container sour cream, at room temperature

The crust: In the bowl of a food processor fitted with the metal blade, crush the cookies with the melted butter. Butter the bottom and 3 inches up the sides of a 9-inch springform pan. Pat the cookie crumbs into the bottom of the pan only.

The filling: Preheat the oven to 375 degrees F. Place the cream cheese and sugar in the bowl of an electric mixer and beat on medium speed until light and creamy, 8 to 10 minutes Add the beaten eggs, one at a time, beating well after each addition. Remove the bowl from the mixer and fold in the vanilla and sour cream. Pour the filling into the pan and smooth the top. Place the cheesecake in a hot water bath (see below) and bake for 45 minutes. Turn off the oven and leave the cheesecake in the oven for 1 hour. Do not open the door to check on the cake. Remove and place on a rack to cool to room temperature. Run a knife around the edges of the pan to loosen the cake. Remove the springform pan and refrigerate the cheesecake until ready to serve. (Cheesecake is best baked the day before serving).

(To create a water bath, place the springform pan in a large roasting pan and pour in enough boiling-hot water to come halfway up the sides of the springform pan.

Christmas Recipes

Christmas just wouldn’t be the same without the food that is associated with it. Growing up I have so many fond memories of having Christmas dinner with my family. It was the one time of the year that there was always an extra setting at the table. Whether it was my grandpa coming into town or another family member being with us it was a great time of being together.

Over the years the menu has changed but the meal is just as important. I have received so many great recipes from friends and family. One recipe that I have received was from when Craig and I lived in San Diego. We had some neighbors that were our age and also in the Navy. They even had a daughter a few days after I had Kelsey! This recipe has been a family favorite and is a great substitute for mashed potatoes. Hope you enjoy! ~ Sharlyn Eddy

Pot Luck Potatoes

½ Cup melted butter
1 tsp salt
1 tsp pepper
1 pint sour cream
2 Cups grated sharp cheddar cheese
2 lb frozen hash browns - thawed
2 Cups crushed corn flakes

Mix together ½ cup melted butter, salt, pepper, sour cream, cheese and thawed hash browns. Pour mixture into buttered 3 quart casserole dish. Mix ¼ cup butter w/ corn flakes and put on top of hash brown mixture. Bake at 350 for 45 min.

Christmas Recipes

I LOVE pecan pie! I love it at Christmas, I love it at Thanksgiving, I love it in summer. I love it so much my grandmother used to make me two for my birthday instead of a cake. I would tell her, “One for me, and one for everybody else.” However, as the years passed, I realize that I can’t eat as much as I like, or as often. It has lingering consequences to my waistline! Then I found this recipe for “Sweet Treats,” which taste just like pecan pie. No more trying to cut a teeny sliver of pecan pie (and making a mess of the pie). These are just big enough to satisfy my craving for the nutty sweetness of pecan pie. ~ Adrea Thomas


Sweet Treats

½ cup butter
1 ½ cups brown sugar, packed
1 cup all-purpose flour
2 eggs
2 tablespoons vanilla extract
3/4 cup chopped pecans
confectioner’s sugar

Preheat oven to 350 degrees. Cream butter and ½ cup brown sugar; mix in flour. Press in bottom of 8x8-inch pan. Bake for 20 minutes; cool.

Beat eggs and remaining sugar until smooth. Add vanilla extract and nuts and spread over crust. Bake for 20 minutes more. Sprinkle with sifted confectioner’s sugar. When cool, cut into 1-inch squares.

Christmas Recipes

When I think of Christmas I think of family. Traditions passed down from one generation to another. A time when memories are made, old traditions carried out, and new traditions created.

One of those traditions has been to gather in the kitchen with family, all the gals to make our favorite Christmas delights. It has been said that you might not remember what you had for dinner, but you will always remember what you had for dessert. Though I don’t necessarily agree with that, my family would most certainly.

This Christmas will be somewhat different than years past. Both my grandmother and mom have since passed away and Brittany will be spending Christmas in El Paso, however the memories remain and the tradition lives on. So in honor of my grandmother who is no longer with us but who is in the presence of her Savior I would like to share with you her most prized dessert of the Christmas season.
~ Rhonda Calabello

Red Velvet Cake

2 ½ cups flour 1 ½ cups sugar
1 tablespoon cocoa 1 ounce red food color
1 teaspoon salt 1 teaspoon vanilla
1 cup Crisco 1 teaspoon baking soda
2 eggs 1 tablespoon vinegar
1 cup buttermilk

Preheat the oven to 350 degrees. Grease and flour two 9-inch round pans.

Sift flour, cocoa, salt three times. In a separate bowl cream (beat) Crisco, add sugar, eggs mix well. Add flour mixture alternately with buttermilk; add red food coloring and vanilla mix well. Fold in baking soda dissolved in vinegar and beat well. Pour mixture evenly into the two 9-inch round pans. Bake for 30 to 35 minutes.

Frosting:

1-8 ounce cream cheese (room temperature)
1½ stick soft butter
1 box powered sugar
1 teaspoon vanilla


Beat (soft) cream cheese and butter until creamy, add powered sugar and vanilla. Beat until consistency is smooth and creamy.

Favorite Thanksgiving Recipes

Today you are getting two recipes for the price of one :) Hope you enjoy!

Thanksgiving is a holiday full of warm family memories. Forty something of my “closest relatives” on Mom’s side gather at Uncle Kenny’s in Tallahassee for dinner at lunchtime, dessert all day, and a time of sharing what the Lord has done in our lives over the past year. What a blessing to testify of the Lord’s goodness with family!!

My Uncle Walter died this year- that only leaves my GeGe and Aunt Ruby still alive. I want to bask in their wisdom and soak up their love for the Lord. Their generation walked through so much and yet are so grateful for what the Lord has done for them! They never complain but always proclaim His faithfulness.

GeGe, Georgia Maxine Hart, daily prays for Chris and me, our children and their children on down the line. Next Thursday, she will wrap her arms around us and do it in person. Puritans and Indians and the Lord’s Providential hand on our nation are all wonderful… but family is what Thanksgiving is about to me. ~ Allie Olsen

Cranberry Waldorf Salad
(This is a guideline- I like to do a dash of this and a handful of that. I also increase ingredients exponentially to feed a crowd!)

1 lg granny smith apple, chopped
1 lg red apple, chopped
1 rib celery, chopped
¼ c walnuts, (you guessed it!) CHOPPED
½ c dried cranberries
¼ c grapes, halved
¼ c vegenaise (or mayo!)
A dash or two of nutmeg

* Combine.
* Sprinkle with additional nutmeg.
* Chill.
* Serve on a bed of spinach. Yummy!
* If you have any leftovers, stuff into pita halves with some fresh salad greens. This is a great diversion from the typical Turkey Sandwich!

--------------------------------

I love Thanksgiving and the traditions that come with it. Being together with the family and the aroma of turkey cooking in the oven is one of many highlights of the day. As always, everyone has their favorite side dishes that you just have to have with the meal from the green bean casserole to the garlic mashed potatoes. Everyone has their favorite.

One dessert that I have made for the past couple of years has been a sweet potato cheesecake. I wish I could say that it’s been passed down through the family but it hasn’t. If you like cheesecake than I hope you will like this. ~ Sharlyn Eddy

Sweet Potato Cheesecake:

1 Cup flour
½ Cup butter or margarine, softened
¼ Cup granulated sugar
½ tsp ground cinnamon
1 egg yolk
3 medium sweet potatoes, cooked and mashed (about 2 cups)
1 tsp ground nutmeg
1 tsp vanilla
3 packages (8 oz ea) cream cheese, softened
1 cup granulated sugar
4 eggs

Crumb Topping:

½ cup flour
½ cup packed light brown sugar
6 Tbsp butter or margarine, softened
1 cup chopped pecans

Heat oven to 400. In medium bowl, stir 1 cup flour, ½ cup butter, ¼ cup sugar, ½ tsp cinnamon and the egg yolk until mixture forms a ball. Pat about two-thirds of the dough on bottom only of 10-inch springform pan (with sides removed) to make bottom crust 1/8 in thick.

Bake 8-10 minutes or until crust just begins to brown around edge. Reduce oven temp to 300. Attach side to pan. Pat remaining dough about 1 in up inside of pan.
In medium bowl, beat sweet potatoes, 1 Tbsp butter, 1 tsp cinnamon, the nutmeg and vanilla with electric mixer on low speed until blended; set aside. In large bowl, beat cream cheese and 1 cup sugar on medium speed about 1 minute or until smooth. Beat in sweet potato mixture on low speed about 1 minute or until blended. Beat in eggs, one at a time. Spoon batter into crust in pan. Place springform pan in larger pan (the bottom of the broiler pan works well) on oven rack. Pour very hot water into larger pan to one-third the height of springform pan.
Bake cheesecake about 1 hour 30 minutes, adding very hot water to larger pan as needed, until center is set.

Meanwhile, in small bowl, stir flour, brown sugar, butter and cinnamon until crumbly, stir in pecans and set aside.

Sprinkle topping over cheesecake. Bake about 30 minutes longer or until topping is set. Remove from pan of water. Cool cheesecake 30 minutes. Loosen side from pan; remove and refrigerate uncovered 3-4 hours or until chilled. Store leftovers covered in fridge.

Favorite Thanksgiving Recipes

For many years I was afraid to attempt to cook a turkey. The stakes were too high if I messed it up on Thanksgiving Day, and it was a job best left to the professionals (grandmas, aunts, and mom). Then I found a wonderful, easy recipe in the Sunday news magazine that gave me the courage to try. Now turkey is not just for holidays anymore! The most important step is the overnight brining - I skipped this once, and it got a big 'thumbs down' from the crew. The next most important step is the gloves for rubbing down the raw turkey. No explanation needed. Enjoy! ~ Adrea Thomas

Roasted Turkey

1 c. kosher salt
1 c. sugar
1 gallon ice water
1 young turkey breast (bone in, thawed)

¼ c. olive oil
1 t. fresh ground black pepper
1 T. spices (I prefer Pampered Chef’s Rosemary Herb)
1 onion, coarsely chopped
2-3 celery stalks, coarsely chopped
1 apple, coarsely chopped
3 cloves garlic, halved
1 c. water
Latex gloves

The night before you cook the turkey, it must be “brined.” Mix kosher salt, sugar, and water in a small cooler. Rinse turkey breast, and put in the cooler. Make sure the brine water covers the turkey; add more ice if necessary. Soak overnight.

The next day, pour off brine water and rinse turkey well with cold water. Pat dry.
Remove top rack and preheat oven to 375. Place turkey on V-shaped roasting rack that is seated in a roasting pan. Mix olive oil, pepper, and spices in a small bowl. Put on your gloves (because here comes the gross part), and rub the oil underneath the skin of the turkey breast. Lift up the skin and smear it all up under the skin. You will have to separate the skin from the bird in some places. Also rub the oil mixture on the outside of the skin to keep it from burning. Place the turkey breast side down (cavity up) on the V-shaped rack; fill the cavity with onion, celery, apple, and garlic. Throw away the gloves, and pour the water in the bottom of the roasting pan.

Bake for 40 minutes at 375. Remove from oven and turn temperature down to 350. Turn the turkey on its side. Bake for 25 minutes. Remove from oven and turn it on its other side; bake for 25 minutes. Finally, remove from oven and turn it breast side up. Don’t worry if the filling falls out; it will just add some flavor to your drippings for gravy. Bake for 30-40 minutes. Remove from oven and let sit for about 20 minutes before slicing.

Favorite Thanksgiving Recipes

Here are three side dishes, one which is absolutely required by family members whenever we have a gathering of any kind (Corn Casserole!). ~ Inez Holger

Corn Casserole:

2 eggs beaten
1 stick melted butter
1 8 oz. can creamed corn
1 8 oz. can corn niblets, drained
1 box Jiffy corn mix

Mix all ingredients together and pour into a greased 1 ½ quart baking dish. Bake at 350 degrees, 45 minutes. For a large crowd, double the ingredients for a 9 x 12 baking dish.


Kashi Pilaf:

Pour the following into a pan and cook according to pilaf directions:
1 6.5 oz. package Kashi 7 grain pilaf
1 ¾ cups water
¼ cup low sodium soy sauce
4 TBL olive oil

Cook as directed:
1 Boil in bag brown rice (makes 2 cups)

Dice the following and add to above ingredients:
4 stalks celery
1/3 seedless cucumber
8 dried apricots
¼ cup raisins

Green Beans and Pan Roasted Red Onions:

1 pound green beans, trimmed
1 TBL olive oil
3 red onions, each cut into 8 wedges
½ cup chicken broth
1 TBL balsamic vinegar
2 tsp. brown sugar
¼ tsp. salt
¼ tsp. pepper

Boil green beans and drain. Keep warm.
Heat oil in nonstick skillet over medium high heat. Saute onions until browned.
Add broth and cook 3 minutes, stirring occasionally. Add vinegar, sugar, salt, pepper and beans. Cook 2 more minutes.

Favorite Thanksgiving Recipes

It has taken me many years of married life to discover that one of the secrets of good cooking is having a great recipe to begin with. Here is my mom's pumpkin bread recipe which is both easy and delicious. It has become our holiday "give-away" food. Just a tiny loaf of homemade bread can speak volumes to an individual. When Nathan was a freshman at Mandarin High I made four loaves, one for each of the coaches. Each year near Thanksgiving we brought the loaves to the coaches to express our gratitude for their service. One year we decided to make a few extra loaves to bless our neighbors and a couple of workers at the local Publix store I frequent. You would be amazed to know how this simple act of gratitude has become the springboard of building relationships. A couple of years ago we needed to invest in extra pans as our loaf count grew to include the employees where Ed works, 10+ Publix workers, our neighbors and of course our beloved coaches where this all began. Through this annual "give-away" friendships have been formed and many opportunities to share the Gospel have been experienced. The Publix workers have become my friends whom I look forward to seeing every Wednesday morning. My grandchildren come with me to Ed's office to distribute the loaves on behalf of our family. And although Nathan has been gone from the team for 3 seasons now I still enjoy my annual pilgrimage to the school gym to visit our good friend, Coach McCarter. We have many things to give thanks for again this year and we're so thankful for the friends the Lord has added through the years. ~ Brenda Edwards

Pumpkin Bread:

3 cups of sugar

1 cup oil

4 eggs

2 cup of pumpkin

2/3 cup of water

3 1/2 cups of flour

1 teaspoon of cinnamon

1 teaspoon of nutmeg

2 teaspoons of baking soda

1 1/2 teaspoons salt

Mix together the sugar, oil, eggs (room temperature is best),pumpkin, water. Sift the flour, baking soda, salt, cinnamon, and nutmeg together. Bake in 2 large loaf pans at 350 degrees for 50-55 minutes. (For large quantities I triple the recipe and use the smaller aluminum pans and shorten the baking time to begin checking them with a toothpick after 25 minutes or so.)

Favorite Thanksgiving Recipes

I’ve always known the story behind Thanksgiving, but a few years ago I was excited to hear the tale of how Thanksgiving came to be a national holiday. After the pilgrims first began the tradition, it was an irregular celebration for the next century and a half. On September 28, 1863, Sarah Josepha Buell Hale wrote to President Lincoln urging him to make Thanksgiving a national and fixed holiday. Hale was renowned for her magazine Godey’s Ladies Book and had been doing a Thanksgiving editorial for years. She always opened with Nehemiah 8:10 “Then he said to them, “Go your way. Eat the fat and drink sweet wine and send portions to anyone who has nothing ready, for this day is holy to our Lord. And do not be grieved, for the joy of the Lord is your strength.” Hale believed that Nehemiah spoke of a time of Thanksgiving in a time of national stress. She was quoted as saying, “in a time of national darkness and sore troubles, shall we not recognize the goodness of God never faileth, and that to our Father in heaven we should always bring the Thanksgiving offering at the ingathering of the harvest?”

Harold Ivan Smith wrote the following concerning President Lincoln’s decision about Hale’s request. “Lincoln weighed the matter and decided that the timing was right for something that would promote national unity. He ordered Seward to draft the proclamation. Early on October 3, Lincoln read the proclamation: “The year that is drawing toward its close has been filled with the blessings of fruitful fields and helpful skies. To these bounties, which are so constantly enjoyed that we are prone to forget the source from which they come, others have been added, which are of so extraordinary a nature that cannot fail to penetrate and soften the heart which is habitually insensible to the ever watchful providence of Almighty God. No human counsel hath devised, nor hath any mortal hand worked out these great things. They are the gracious gift of the most high God, who, while dealing with us in anger for our sins, hath nevertheless remembered mercy.” Lincoln commended Seward for a project “well done” and then focused on the last paragraph: “I do, therefore invite my fellow citizens in every part of the United States, and also those who are at sea and those who are sojourning in foreign lands, to set apart and observe the last Thursday of November next as a day of thanksgiving and praise to our beneficent Father who dwelleth in the heavens.”

So, as this Thanksgiving is fast approaching, let us remember that no matter what sort of circumstances we are facing, God has never failed us and never will. He is worthy of our praise and thanksgiving today and everyday. And to go along with Nehemiah’s decree to “eat and drink”, here is one of our family’s favorite Thanksgiving recipes! ~ Lana Calabello

Sweet Potato Casserole:

3 cups mashed sweet potatoes 1/2 tsp. salt
3/4 cup sugar 1 tsp. vanilla
1/3 stick of butter 2 eggs slightly beaten

Topping:

1 cup brown sugar 1/3 cup flour
1/3 to 1 cup chopped pecans 1/3 stick butter, not melted

Thoughtful Thursdays

Thoughtful Thursdays are designed to bring you something fun. Perhaps it’s a favorite family recipe or a quote from a book. The possibilities are endless! So today I am going to share one of our families favorite recipes, thanks to Alissa Garth.

Chicken Paprika

1 Whole Chicken cut into pieces
(OR 2 chicken breasts w/bone and 2 thighs w/bone)
2 Med Onions, chopped
1 16oz can Stewed Tomatoes (I like diced tomatoes)
1 Lrg Green Bell Pepper, chopped
4 Tbs Olive Oil
3 Tbs Paprika
½ tsp Salt
½ tsp Black Pepper
½ tsp Garlic Powder
¼ Cup Sour Cream

Heat oil and onions in large pot over medium heat until onions are clear; add paprika and stir. Add chicken pieces and brown. Add can of tomatoes (juice and all), green pepper and spices. Reduce heat and simmer for 1 to 1 ½ hours until chicken is done. Pull chicken pieces out and let cool until you can pull the meat off the bones. Add the sour cream to the mixture and then the chicken and simmer for about five more minutes. Serve over rice or egg noodles. ~Sharlyn Eddy