Category: Holidays

Family · Family Favorites · Holidays · New Traditions

The True Meaning of Comfort Food

cathysmaha1 Comment

Thanksgiving and comfort food belong together. While there are many comfort foods that we enjoy throughout the year, there is no better time to think about what comfort food means to us than at Thanksgiving. Comfort food not only soothes your belly but soothes your soul. You remember the moment, the aroma, the people, the feelings that you had when enjoying that specific food. Much of the time, we crave comfort food but why do we crave it? Do we crave the taste? The memories? The aromas? The people we were with?

This Thanksgiving, I am reflecting on many memories with my family growing up on the farm and the delightful extended family gatherings, food, games and laughs. The funny antics of Uncle Jack. The piano music and singing with my Aunt Wilma. The wonderful turkey and trimmings lovingly prepared by my Mother. My niece and nephews and I running around like crazy goofs. The endless card games with the women while the men ‘watched’ football games. Or let’s call it like it was…they were napping.

I’ve lost many of these many families, so I hold dear the memories that I have. Through the years, I’ve created new traditions with my girls and their families. I hope that we are creating the same kind of memories for them that I have of my childhood.

This Thanksgiving, take time to appreciate every member of your family. Make new memories and talk about the comfort food and memories of your life. Time is short. Make the most of every moment.

Appetizers · Candy · Holidays

Microwave Caramel Popcorn

cathysmahaLeave a comment

Microwave Caramel Popcorn is an old recipe from my Mother’s recipe box. I haven’t made it in years but decided this would be a good family treat for my kids’ families instead of commercial candy. It reminds of my childhood and trick or treating in the rural community, going from farmhouse to farmhouse. We would often get homemade goodies, far better than commercial candy. Those days are gone but we can treat our families!

Microwave Caramel Popcorn

INGREDIENTS:
  • 1 cup brown sugar
  • 1 stick butter
  • 1/4 cup white karo
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 2-4 quarts of popped popcorn
DIRECTIONS:
  1. Pop the popcorn and place in a brown paper grocery bag.
  2. Combine all ingredients, except popped corn and baking soda, in a 1.5 to 2 quart microwave-safe bowl. Melt the butter and sugar together, stirring occasionally, then bring to a boil and cook on high for 2 minutes. Remove from the microwave and stir in baking soda.
  3. Pour the caramel over the popcorn. Close the bag and shake to coat the popcorn. You can also take a large spoon to stir to assure you get the popcorn coated.
  4. Close the bag and microwave on high for 1.5 minutes. Remove from the microwave and shake. Mine was done after 1.5 minutes but if you can add another 1-1.5 minutes if necessary.
  5. Pour the caramel corn into a cool baking sheet. Cool and break apart. Store in an airtight container.

My Mom’s recipe box

Desserts · Holidays

Chocolate Covered Cherry Rice Krispie Treats

cathysmahaLeave a comment

Happy Valentine’s Day! A sweet treat on this holiday is special and I loved how simple and delicious these treats were. My granddaughters assisted in the making, especially the sprinkles! Why have I never thought of adding flavoring to Rice Krispie Treats? Next time I would a pinch more cherry extract but they were delicious made per the recipe. If you want to really creative, you could use cookie cutters to cut out hearts from the treats (and nibble on the extras while you work)! Now I’m wondering about making some next Christmas with peppermint or candy cane flavoring. The possibilities are endless.

Chocolate Covered Cherry Rice Krispie Treats

INGREDIENTS:
  • 3 tablespoons unsalted butter
  • 1 10 oz bag mini marshmallows
  • 1 teaspoon cherry extract (can increase if more intense flavor is desired)
  • 4-5 drops red or pink food coloring, optional
  • 6 cups Rice Krispies cereal
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 tablespoon coconut oil or butter
DIRECTIONS:
  1. Grease the 9×13-inch baking dish with butter or line it with parchment paper for easy removal.
  2. In a large pot over low heat, melt the butter. Add the mini marshmallows and stir until completely melted and smooth.
  3. Remove from heat and stir in the cherry extract. If using, add red or pink food coloring and mix until evenly colored.
  4. Add the Rice Krispies cereal, stirring quickly to coat every piece with the melted marshmallow mixture.
  5. Transfer the mixture into the prepared baking dish. Use a spatula or lightly greased hands to gently press down and create an even layer. Let cool for 15-20 minutes before adding the chocolate topping.
  6. In a microwave-safe bowl, melt the chocolate chips and coconut oil (or butter) in 30 second intervals, stirring between each, until smooth.
  7. Pour the melted chocolate over the cooled Rice Krispie layer. Use a spatula to spread evenly across the surface.
  8. Allow the chocolate to set completely before slicing (about 30 minutes at room temperature or 15 minutes in the fridge).
  9. Cut into squares and serve!

Recipe from Emily Parker from Fique

Holidays · Pies and Pastries

Homemade Eggnog Pie

cathysmahaLeave a comment

Oh my gosh, this recipe is amazing. Daughter, Megan, made it for our holiday dinner in addition to our traditional Rum Cake and it was amazing. The family may have voted for this Eggnog Pie slightly over our beloved Rum Cake. I never thought that would be possible. Megan took the original recipe and kicked it up a notch with a homemade graham cracker crust and homemade eggnog, sans the alcohol, because of the kids. Even if you’re not an eggnog fan, I think you’ll love this pie!

Homemade Eggnog Pie

INGREDIENTS:
  • 2 cups cold eggnog OR make your own (recipe below)
  • 1 large box of Jell-O instant vanilla pudding
  • 1 cup whipped cream (or cool whip)
  • Splash or rum (optional)
  • pre made graham cracker crust OR make your own (recipe below)
  • sprinkle of nutmeg
  • Homemade Eggnog Option:
    • 4 beaten egg yolks
    • 2 cups milk
    • 1/3 cup sugar
    • 1 cup whipping cream
    • 2 tablespoons light rum (optional)
    • 2 tablespoons bourbon (optional)
    • 1 teaspoon vanilla
    • Ground Nutmeg
  • Graham Cracker Crust
    • 2 cups graham cracker crumbs (about 16 full sheet graham crackers)
    • 1/3 cup packed light or dark brown sugar
    • 1/2 cup (8 Tbsp) unsalted butter, melted
DIRECTIONS:
  1. Mix together eggnog, vanilla pudding, whipped cream (or Cool Whip).
  2. Pour into graham cracker crust.
  3. Homemade Eggnog Option:
    • In a large heavy saucepan, combine the egg yolks, milk and sugar. Cook and stir over medium heat until mixture just coats a metal spoon. Remove from heat Place the pan in a sink or bowl of ice water and stir for 2 minutes. Stir in whipping cream, rum, bourbon, and vanilla. Cover and chill for 4 to 24 hours. Use in recipe above or to serve as a beverage, sprinkle with nutmeg.
  4. Homemade Graham Cracker Crust:
    • Stir the graham cracker crust ingredients together. Pour into a 9 or 10-inch springform pan or pie dish and pack in very tightly. The tighter it’s packed, the less likely it will fall apart when cutting the cheesecake. I recommend using the bottom of a measuring cup to pack it into the bottom and up the sides. Freeze for 10–20 minutes as you prepare the filling.

Pie Recipe adapted from B. Dylan Hollis on Instagram

Homemade Eggnog Recipe from The Better Homes and Gardens Cookbook

Graham Cracker Crust recipe from SallysBakingAddiction

Cookies and Bars · Holidays

Soft Gingerbread Cookies

cathysmahaLeave a comment

My daughter, Megan, has been making soft Gingerbread Cookies for years to give to neighbors and friends. This is her go-to recipe and it never disappoints. The family eagerly awaits her gingerbread making day! Decorate to your liking with icing and enjoy.

Soft Gingerbread Cookies

INGREDIENTS:
  • 1 cup butter flavor shortening
  • 1 1 ⁄ 4 cups sugar
  • 1 large egg
  • 1 cup molasses
  • 1/3 cup hot water
  • 1 teaspoon whole cloves
  • 1 cup flour
  • 1 ⁄ teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ginger
  • 1 tablespoon cinnamon
  • 4 cups flour
  • raisins (optional)
DIRECTIONS:
  1. Place cloves in hot water; set aside.
  2. Cream shortening and sugar.
  3. Add egg and beat.
  4. Add molasses, beat.
  5. Remove cloves from water, discard cloves.
  6. Add clove water, beat. *Dough will look “curdled”.
  7. Add rest of ingredients, except the last 4 cups flour, and beat. Gradually beat in last 4 cups flour.
  8. Chill dough.
  9. Roll out to 1/2″ thick or slightly less.
  10. Cut into shapes.
  11. Decorate with raisins if desired.
  12. Place carefully on ungreased cookie sheet.
  13. Bake at 375° for 8-10 minutes. Do not over bake.

Recipe from recipes.com

Desserts · Family Favorites · Holidays

Easy Pecan Shortbread Bars

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The Easy Pecan Shortbread Bars are to die for. Daughter, Sarah, is the master of this recipe. The bars are rich, and so yummy. If you bring these to holiday gathering, be prepared to be on the hook for this recipe for all future events.

Easy Pecan Shortbread Bars Recipe

INGREDIENTS:
  • Shortbread Crust
    • ½ cup butter {softened}
    • ⅓ cup brown sugar {packed}
    • ½ teaspoon salt
    • 1 ½ cups flour
  • Pecan Filling
    • ¼ cup butter
    • ½ cup brown sugar {packed}
    • ¼ cup honey
    • 2 Tablespoons heavy cream
    • ½ Tablespoon vanilla extract {or vanilla bean paste}
    • 2 cups pecans {roughly chopped}
DIRECTIONS:
  1. Shortbread Crust
    • Preheat the oven to 375 degrees. Prepare a 9×9 pan by lining it with parchment paper and spraying with non-stick cooking spray, set aside. 
    • Using an electric mixer, cream together the butter and brown sugar until it is light and fluffy.  Add salt and flour, continue to mix until it resembles coarse crumbs.  Pour mixture into prepared pan and pat down into an even layer.  Bake for 15 minutes or until the sides start to turn golden brown.  Remove from oven and cool.
  2. Pecan Filling
    • Once crust has cooled, preheat oven to 325 degrees.  Combine butter, brown sugar, honey and heavy cream in a small sauce pan over medium-high heat.  Stir mixture and cook until it boils.  Remove from heat, add vanilla and stir.  Finally, add the chopped pecans and stir until coated. Pour the filling over the prepared crust.  Spread filling out into an even layer and bake for 15-20 minutes or until the filling is bubbly.  Remove from the oven and sprinkle the top with a small amount of flakey sea salt {optional}.  Cool and cut your pecan shortbread bars into squares.  Store in an air tight container for up to 5 days or freeze for up to 3 months.

Notes

  • Don’t skip the step of preparing the pan for this pecan bars recipe.  The topping is super sticky, so be sure that parchment paper goes up the sides of the pan.  I would also spray with nonstick cooking spray to be sure that it will remove easily.
  • The shortbread dough may look crumbly when you pour it into the pan but that is how it is supposed to be. It will come together as you press it into the pan and create a buttery shortbread crust.
  • This recipe can be easily doubled and made in a 9×13 pan. This will give you a good amount of bars and is great for feeding a crowd. 

Variations:

  • Chocolate Shortbread: Add cocoa powder to the shortbread crust ingredients for a delightful chocolate twist.
  • Spiced Crust: Add a pinch of ground cinnamon, nutmeg, or cardamom to the shortbread crust for a warm and aromatic touch.
  • Chocolate Pecan: Sprinkle chocolate chips or chunks over the shortbread crust before adding the pecan filling for a chocolatey delight.
  • Coconut Pecan: Mix shredded coconut into the pecan filling for a tropical twist.

Recipe from PracticallyHomemade

Candy · Holidays

Bunny Munch

cathysmahaLeave a comment

What fun it is to plan holiday treats for the grandkids. The kids get the usual chocolate bunnies, Peeps, etc. from their parents so Bunny Munch was just the ticket for Grandma Cathy to make. We all love popcorn and with the additional of the sweet treats, it is decandent and addictive. It’s good thing I’ll only make this once a year!

Bunny Munch

INGREDIENTS:
  • 12 cups popped popcorn (~1/3 cup kernels)
  • 2 cups gluten free pretzel sticks (I like Snyder’s GF)
  • 1-1/2 cups peanuts
  • 12oz bag gluten free white chocolate chips
  • 1 Tablespoon vegetable or coconut oil
  • 11oz bag M&Ms (Fork-Lore: I found Rice Krispie M&Ms for Easter and loved using those)
  • gluten free sprinkles, optional
  • coarse sea salt, optional
DIRECTIONS:
  1. Spread a couple sheets of parchment paper, wax paper, or two silpats onto the countertop then set aside.
  2. Add popcorn, pretzel sticks, and peanuts to a very large bowl — if you don’t have an XL bowl, use two large bowls — then set aside.
  3. Add chocolate chips and coconut oil to a medium-sized, microwave-safe bowl then microwave for 40 seconds and stir. Microwave for 30 seconds then stir. If chocolate chips aren’t completely smooth, continue microwaving in 10 seconds increments, stirring between increments, until completely melted.
  4. Drizzle chocolate over popcorn mixture then gently fold with a spatula until everything is evenly coated. Spread mixture out onto prepared surface then immediately sprinkle with M&Ms (may not use whole bag) and press gently so they adhere to the warm chocolate. Add sprinkles and a big pinch of coarse sea salt, if using, then let Bunny Munch cool completely. Transfer to treat bags or an airtight container.
  5. (Fork-Lore: I bagged the Bunny Munch in individual bags to give the grandkids in their Easter basket).

Recipe from IowaGirlEats

Breads · Holidays

Soda Bread by Ina Garten

cathysmahaLeave a comment

St. Patrick’s Day wouldn’t be complete without corned beef and cabbage accompanied by Irish Soda Bread. I’ve made Irish Soda Bread in years past, but decided to try Ina Garten’s recipe. The texture was wonderful and the taste was sweeter than the past versions with the addition of orange peel and raisins. It is wonderful toasted the next day for breakfast.

Soda Bread

INGREDIENTS:
  • 4 cups all-purpose flour, plus extra for currants
  • 4 tablespoons sugar
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons kosher salt
  • 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
  • 1 3/4 cups cold buttermilk, shaken
  • 1 extra-large egg, lightly beaten
  • 1 teaspoon grated orange zest
  • 1 cup dried currants (I used raisins)
DIRECTIONS:
  1. Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
  2. Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
  3. With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.
  4. Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
  5. Cool on a baking rack. Serve warm or at room temperature.
  6. Optional: I buttered the top of the warm bread when it came out of the oven.

Recipe from FoodNetwork/Ina Garten

Cookies and Bars · Holidays

Easy Sugar Cookies & Sugar Cookie Frosting

cathysmahaLeave a comment

Everyone loves a frosted sugar cookie for the holidays. Daughter, Megan, made several batches for her daughter’s December birthday party and to give to neighbors. They rolled out and cut beautifully. They are perfect for Santa’s visit on Christmas Eve. Yummo!

Easy Sugar Cookies & Sugar Cookie Frosting

INGREDIENTS:
  • Sugar Cookies
    • 1 cup unsalted butter softened (226g)
    • 1 cup granulated sugar (200g)
    • 1 ½ teaspoons vanilla extract (see note)
    • 1 large egg
    • 2 ½ cups all-purpose flour (Plain flour) (315g)
    • ¾ teaspoon baking powder
    • ¾ teaspoon table salt
  • Sugar Cookie Frosting
    • 3 cups powdered sugar, sifted (375g) (weigh before sifting)
    • 3-4 Tablespoons milk (I use whole milk, but any kind will work)
    • 2 Tablespoons light corn syrup (see note)
    • ½ teaspoon vanilla extract
    • Gel food coloring optional
    • Additional candies and sprinkles for decorating optional
DIRECTIONS:

Sugar Cookies

  1. Combine butter and sugar in the bowl of a stand mixer (or in a large bowl and use an electric hand mixer) and beat until creamy and well-combined.
  2. Add egg and vanilla extract and beat until completely combined.
  3. In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
  4. Gradually stir dry ingredients into wet until dough is smooth and completely combined.
  5. Lay out a large piece of plastic wrap and transfer approximately half of the dough onto the wrap (dough will be quite sticky at this point, that’s OK!).
  6. Cover dough with clear wrap or wax paper and mold into a flat disk. Wrap tightly. Repeat with remaining cookie dough in another piece of clear wrap. Transfer dough to refrigerator and chill for at least 2-3 hours and up to 5 days.
  7. Once dough has finished chilling, preheat oven to 350F (175C) and line a baking sheet with parchment paper (alternatively bake cookies directly on an ungreased baking sheet). Set aside.
  8. Generously dust a clean surface with flour and place one chilled cookie dough disk onto the surface. Lightly flour the dough and roll out to ⅛” (for thinner, crispier cookies) or ¼” (for thicker, softer cookies). Add additional flour as needed both on top of and beneath the dough so that it doesn’t stick. Note: if dough is cracking as you roll it, let it sit at room temperature for 10-15 minutes to soften before attempting again.
  9. Use cookie cutters to cut out shapes and use a spatula to transfer shapes to prepared baking sheet, spacing at least 1″ apart. If you are not intending to decorate your cookies with icing, you can decorate them with sanding sugar at this point before you bake them. 
  10. Bake on 350F (175C) for 8-10 minutes (this is for cookies that are approximately 3″ [7.6cm]; note that smaller cookies will need less time and larger cookies will need more), or until edges just begin to turn lightly golden brown.
  11. Allow cookies to cool completely on cookie sheet before decorating.
  12. Easy Sugar Cookie Icing; Combine powdered sugar, 2 Tablespoons of milk, corn syrup, and vanilla extract in a medium-sized bowl and stir until combined. If frosting is too thick, add more milk, about a teaspoon at a time, until the frosting is thick but pipeable. If you accidentally add too much milk, add powdered sugar until desired texture is reached.  
    • If coloring the frosting, divide into bowls and color as desired at this point.
    • Transfer frosting to a piping bag with a piping tip (I used Wilton 5), or place in a Ziploc bag and snip a small piece of the corner off (not as neat, but this will still work, just take care that the frosting isn’t so thick that it breaks open the seam of the bag when you are squeezing).  
    • Pipe frosting on cookies and decorate with decorative candies, if desired.
    • Allow frosting to harden before enjoying, stacking, or storing (this took several hours for me and may vary for you depending on the consistency of your frosting).

Recipe from SugarSpunRun

Cakes · Holidays

Chocolate Rum Cake

cathysmaha1 Comment

This Bacardi Chocolate Rum Cake recipe card has been in my collection since the mid-70s when I lived in St. Joseph, Missouri. This recipe along with the traditional Rum Cake are so delicious. Last Christmas, Megan made the cake for family gatherings, carrying on the tradition. Her cake was as delicious as it looks.

Chocolate Rum Cake

INGREDIENTS:
  • 18 1/2 oz. chocolate cake mix
  • 1 pkg. (4 serving sice) Jell-O Chocolate Instant Pudding and Pie Filling
  • 4 eggs
  • 1/2 cup Bacardi dark rum (80 proof)
  • 1/2 cup cold water
  • 1/2 cup canola oil
  • 1/2 cup slivered almonds (optional)

Filling:

  • 1 1/2 cups cold milk
  • 1/2 cup Bacardi dark rum (80 proof)
  • 1 pkg. (4 serving size) Jell-O Chocolate Instant Pudding and Pie Filling
  • 1 envelope Dream Whip Whipped Topping Mix
DIRECTIONS:
  1. Preheat oven to 350 degree Fahrenheit. Grease and flour two 9″ layer cake pans.
  2. Combine all cake ingredients together in a small bowl. Blend well, then beat at medium mixer speed for 2 minutes. Turn into prepared pans.
  3. Bake 30 minutes or until cake tests done. Do not underbake. Cool in pans for 10 minutes.
  4. Remove from pans, finish cooling on racks.
  5. Split layers in half horizontally. Stack.
  6. For filling: Combine milk, rum, pudding mix and topping mix in deep narrow-botton bowl. Blend well at high speed for 4 minutes, until light and fluffy. Makes 4 cups.
  7. Spread 1 cup filling between each layer and over top of cake.
  8. Keep cake chilled. Serve cold.

Recipe from Bacardi Rum about 1977