Category: Holidays

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

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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

cathysmahaLeave a 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

Holidays · Salads · Sauces

Cranberry Orange Sauce

cathysmahaLeave a comment

Cranberry Orange Sauce is a Thanksgiving staple and now that the grandkids have discovered it, I have to make a double batch. While the Sauce is delectable with the Turkey and sides on Thanksgiving day, a turkey sandwich with the sauce is heavenly. I always hope that the turkey and the cranberry sauce run out at the same time.

Cranberry Orange Sauce

INGREDIENTS:
  • 1/2 cup fresh orange juice, from two oranges
  • 1/2 cup water
  • 3/4 cup plus 2 tablespoons sugar
  • 1 (12 oz) bag fresh or frozen cranberries (do not use dried)
  • Zest of one orange, about 2 teaspoons
  • Pinch salt
DIRECTIONS:
  1. In a medium sauce pan over high heat, bring the orange juice, water and sugar to a boil. Add the cranberries, orange zest, and salt and return to a boil. Reduce the heat to medium and boil gently for 10 to 12 minutes, until most of cranberries have burst open. (You may need to mash them a bit with a spoon.)
  2. Transfer sauce to a serving bowl. Cover and chill until ready to serve.
  3. Make-Ahead/Freezing Instructions: Cranberry sauce will keep for 10 days in a covered container in the refrigerator. It can also be frozen for up to two months. Thaw overnight in the refrigerator before using.

Recipe from Onceuponachef

Family Favorites · Holidays · Vegetables

Broccoli with Garlic Egg Sauce

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Broccoli with Garlic Egg Sauce is a family favorite and served with holiday meals or gatherings. Now I know it sounds somewhat disgusting, but, trust me, it’s delicious. I came across this recipe several years ago in the cookbook from popular Denver restaurants. The cookbook is long gone but the memory of the recipe is still with me. If anyone knows of the origin of the recipe at a Denver establishment, please comment.

Broccoli with Garlic Egg Sauce

INGREDIENTS:
  • 1 pound fresh broccoli, washed and cut into flowerettes
  • 3 hard-boiled eggs, shelled and diced
  • 3-4 T. olive oil
  • 1-2 garlic cloves, minced
  • bread crumbs, about 1/2-1 cup
  • salt and pepper to taste
DIRECTIONS:
  1. Steam the broccoli until tender.
  2. Heat olive oil in pan. Add minced garlic and saute. Add chopped eggs, salt and pepper. Stir in bread crumbs.
  3. Place broccoli in a serving dish and top with the garlic egg sauce.

Attribution

Appetizers · Holidays · Vegetables

Easter Bunny Vegetable Platter

cathysmahaLeave a comment

Who doesn’t love a relish tray to graze on instead of filling up on heavy appetizers? Well, it’s a healthy thought! I do enjoy putting together a creative relish tray that the grandkids will enjoy before we jump into it. This idea popped up on Pinterest and I had to try it. I’ve tried the Turkey Relish Tray and had fun with that. What’s next? Can I sculpt my older women self for Mother’s Day?

Easter Bunny Relish Tray

INGREDIENTS:
  • Cauliflower
  • Broccoli
  • Red Pepper, cut into strips and square for nose
  • Baby Carrots
  • Celery, cut into sticks
  • Raisins
  • Ranch Dip or Dip of choice
DIRECTIONS:
  1. Wash and prepare vegetables.
  2. Arrange into design as shown.

Attribution

Breads · Czech Heritage and Dishes · Holidays

Vianočka

cathysmahaLeave a comment

Our family stories are filled with memories of great good, many of which are family traditions handed down from our ancestors. Vianočka is a Czech/Slovak Christmas bread, similar to other Christmas breads that I enjoyed in my childhood. My Mother and later myself, would make a Norwegian version Julakake.

Global Slovakia hosted an online cooking class last December taught by Lenka of wanderingsenses.com, walking through the making of this delicious, light bread. This was the first time I ever braided a bread. It wasn’t perfect, but pretty good for a first attempt. As I was making, and later eating, this bread, it made me wonder if this was a bread that my Czech and Slovak ancestors would have made.

Vianočka

INGREDIENTS:
  • 500g all-purpose or pastry flour
  • 220-250g whole milk, at room temperature
  • 30g fresh yeasts or 12g active dry yeasts
  • 100g sugar, white
  • 110g butter, unsalted, melted and cooled down
  • 2 egg yolks, at room temperature
  • 1 whole egg, at room temperature
  • 8g salt
  • Zest from 1 lemon
  • 2 tablespoons rum-soaked raisins, optional
  • 1 tablespoon almond slices
  • 1 whole egg, for egg wash
  • 1 tablespoon powdered sugar, for dusting
DIRECTIONS:

1. Start with pre-hydrating your yeasts. In a small bowl combine together 100g of milk with 20g of sugar. Heat it up until warm (not boiling) and stir a couple times to dissolve the sugar. Mix in 12g of dry or 30g of fresh yeasts, cover the bowl with a clean towel/ clean plate and let it rest for ~ 10 minutes until frothy

2. In a meantime, in the bowl of your standing mixer or in any bigger mixing bowl combine together 500g of flour (sift the flour into the bowl), 80g of sugar, 8g of salt and zest from 1 lemon. Mix well with a spoon or whisk. Pour in 120g of milk (eventually you might add another 20-30g of Milk, depending on the texture of the dough), 110g of melted butter, 2 egg yolks, 1 whole egg and yeasts mixture. Start kneading the dough with a hook attachment or with your hand for approximately 8-10 minutes until fully incorporated, smooth, silky and not sticking to your hands or to the sides of your standing mixer. Try to resist from adding unnecessary extra flour to the dough. After a few minutes of kneading you’ll start strengthening a gluten and the dough will become more elastic and less sticky. Cover the bowl with a clean towel or plate and let it prove in a warm place for next 60-90 minutes or until double in size

3. Once the dough is well proved, it’s time to shape Vianočka. Divide the dough into 5 equal-size balls and if you’re using Rum-soaked raisins, divide them equally and incorporate into individual doughs at this stage. Roll each of 5 dough balls out into five equal-length coils (long ~ 40cm/ 16 inch). Braid 3 coils together into a tail and transfer it carefully on a sheet pan lined with parchment paper. Twist rest two coils around each other and place them on top of the three-coil tail and tackle to hold together. Cover your Vianočka with a clean towel and let it prove for the the second time for ~ 45 minutes to one hour

4. To bake Vianočka, preheat the oven to 400° Fahrenheit/ 200° Celsius. Brush your bread generously with an Egg Wash and sprinkle your Vianočka with some Almond Slices. Place it into the oven and immediately lower the temperature to 375° Fahrenheit/ 190° Celsius. Bake for ~ 35-45 minutes, depending on the size of your Vianočka Once baked, let it cool down, dust with some Powdered Sugar (if preferred), slice and enjoy with a cup of tea or coffee by itself or with a butter & jam on top

Recipe from Wanderingsenses.com

Instruction provided through Global Slovakia

Appetizers · Holidays

Cranberry Pepper Jelly

cathysmahaLeave a comment

A tangy, yet spicy jelly on top of a mild cheese is such a wonderful appetizer. I’ve enjoyed many of these appetizers through the years but Christmas 2021, I made my own! After the epic fail of Grape Jalapeno jam a few years ago, I was a little nervous. Never fear, this recipe is a winner! Other than cleaning and chopping the jalapenos, this was an easy recipe and yielded 7 half pints of Jelly and a little more to enjoy immediately! It was wonderful on top of cream cheese or brie. It would be marvelous with chicken or fish, too.

It you make homemade Christmas gifts, I would highly recommend this for friends and family!

Cranberry Pepper Jelly

INGREDIENTS:
  • 2 cups fresh or frozen cranberries (I used a 12 oz. package of fresh cranberries)
  • 1 cup jalapeno
  • 2 cups cider vinegar
  • 1 cup water
  • 4 cups sugar
  • 6 tbsp. Ball RealFruit™ Low or No-Sugar Pectin
DIRECTIONS:
  1. Sort & wash cranberries. Measure pectin and add 1/2 cup sugar to it.
  2. Add vinegar and water to large stock pot.
  3. Chop and remove seeds from jalapenos. 1 cup of jalapenos makes a fairly mild jelly.
  4. Add peppers and cranberries to the vinegar and water to pan.
  5. Bring to boil.
  6. Reduce heat.
  7. Simmer for about 10 minutes until everything is soft.
  8. Strain out the cranberries and pepper mixture with a slotted spoon to a food processor or blender.
  9. Blend until very smooth. (you can add some of the liquid from the pan to help break up the cranberries and peppers, if you need to)
  10. Return to the saucepan.
  11. Add sugar/pectin mixture. Bring to rolling boil.
  12. Add the remainder of the sugar.
  13. Bring back to a full rolling boil. Boil hard for 1 minute.
  14. Fill hot jam into hot jars.
  15. Wipe rims.
  16. Attach lids. Tighten bands finger tip tight.
  17. Process in water bath canning pot for 15 minutes. Turn of heat, allow jars to sit in hot water for at least 5 minutes.

Recipe from blinkysculinarycarnival

Family Favorites · Holidays · New Traditions · Vegetables · Vegetarian

Roasted Brussel Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds & Cranberries

cathysmaha2 Comments

This flavorful dish is like a burst of autumn in your mouth. Each bite is full of flavor. The addition of raw apple kicks it up a notch. What a wonderful dish to share at holiday gatherings.

This main dish is delicious on its own but, if you prefer more protein, add a bit of pork, chicken or beef. I had leftover pork roast and added a few slices and thought it added even more to the dish. This has become a real favorite and one I’ll be making over and over again.

Roasted Brussel Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds & Cranberries

INGREDIENTS:
Roasted Brussels Sprouts:
  • 3 cups Brussels sprouts , ends trimmed, yellow leaves removed
  • 3 tablespoons olive oil
  • Salt to taste
Roasted Butternut Squash:
  • 1 ½ lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
  • 2 tablespoons olive oil
  • 3 tablespoons maple syrup
  • ½ teaspoon ground cinnamon
Other Ingredients:
  • ½ cups pumpkin seeds
  • 1 cup dried cranberries
  • 2-4 tablespoons maple syrup optional
Optional: Add sliced cooked pork, steak or chicken
DIRECTIONS:
Roasted Brussels Sprouts:
  • Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
  • Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.
Roasted butternut squash:
  • Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
  • In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
  • Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
  • Note:  You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven.
Assembly:
  • In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pumpkin seeds, and cranberries, and mix to combine. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.

Recipe from Juliasalbum