This was a very popular post from December 17,2015, especially during the holiday season and into the New Year. Anna served it as part of her Christmas Eve meal appetizer offering this year. Just can’t tell you how good this is so you will have to experience it for yourself.
Don’t be afraid of the horseradish! It’s a subtle kick and the sweetness of the preserves and marmalade pair well with it.
I must apologize for the size of the cream cheese block on the image. Someone–who shall remain nameless–decided to cut a chunk off for their bagel one morning. Although the whipped cream cheese container was RIGHT NEXT TO IT. Just sayin’. I really need to label my blog recipe ingredients or something.
And a shout out for holding on to your Mom’s wedding china. This is served on a salad plate from her pattern. I have this and a bread plate. I try to use these treasured pieces from Mom, and from my grandmothers, to honor their memory and their homemaking.
Did you know that today is National Candy Cane Day? Yeah, me neither. I found out when I was thinking of something to post for today and looked up a list of holidays. I took one of my favorite candy recipes and added a little peppermint sparkle for a family Christmas party.
I can’t really remember the year that I got the original recipe. I think maybe the first Christmas that we flew home from El Paso, Texas–maybe 1996 or 1997.
Anyway, we were at my mother-in-law’s house and I was trying to find something sweet to eat. There were some holiday cookies and stuff over on top of her chest freezer and so I picked up something chocolate. I thought it tasted pretty good, although it was dry from sitting out all day. I asked Verna where they came from and she said her sister, Gertie Sutton, had brought them over. I contacted Aunt Gertie and she sent me the recipe.
The first time I made them I thought I was in Chocolate Heaven! These have wowed my friends and family for years.
This recipe, from Mary Anne Tyndall of North Carolina, won $50,000 in the 1994 Pillsbury Bake-Off.
WARNING: Side effects of this product include addiction and sheer pleasure!
Fudgy Bonbons with Candy Cane Sprinkles
A delectable combination of semi-sweet and white chocolate, with a touch of peppermint sparkle.
I have been on a quest for the ultimate Mushroom Soup recipe ever since I tasted the soup at Pop Ellis’ Soda Shoppe in Abingdon, Virginia. If you have ever been there and tried their soup and have any ideas for duplicating that, please let me know! In the meantime…
This recipe comes from a book entitled IS IT SOUP YET?which I purchased from a Scholastic Book Fair at my kids’ elementary school, so many years ago. I have only tried a couple of the recipes from that cookbook, and this is one that I never tried but wanted to.
During a little declutter of my cookbook shelf, I decided this was one of the items that could bless someone else, but before I let it go I copied down the recipe–just in case I could re-create the amazing aforementioned soup.
The recipe comes pretty close, but I substituted apple cider vinegar for the Cream of Sherry, and the taste is a little vinegar-y.
This Cranberry Almond Shortbread cookie recipe has been in my TRY ME folder for about a year. They look so elegant, right?
Since you are probably already in holiday mode right now–earlier than last year, it seems–this would be a good cookie to add you your Christmas Cookie Platter or next Cookie Exchange. My batch is already in the freezer to be ready to use at a moment’s notice.
I thought this was a very easy recipe to make and I have never made shortbread anything before. Enjoy!
Cranberry Almond Shortbread Cookies
A sweet shortbread cookie with the joy of cranberries & almond flavoring. Then there's white chocolate...
In a stand mixer, beat butter on medium to high for 30 seconds. Add sugar, almond extract, and salt. Beat until combined, occasionally scraping sides of bowl. Gradually beat in flour. Stir in cranberries.
Divide dough in half, shaping each half into a 7-inch log, 1 1/2-inch in diameter. Wrap each in waxed paper, twisting the ends of the paper to seal. Chill for at least 2 hours or up to 2 days.
Preheat oven to 375 degrees F. Line cookie sheets with parchment paper and set aside. Cut chilled or frozen logs into 1/4-inch slices. Place slices about 1 inch apart on cookie sheets.
Bake about 10 minutes or just until firm and lightly browned on bottoms. Cool on cookie sheets for 1 minute then transfer to wire racks to cool completely.
In a heavy, medium saucepan combine the white chocolate and shortening and stir over low heat until melted.
Dip each cookie in melted chocolate just halfway then place on wire rack over waxed paper and let stand until set.
Cold weather and Hallmark Christmas movies have me in the mood to make holiday dishes, so this Christmas Cranberry Bread recipe caught my eye. It’s from Magnolia Journal, of course. Hope you aren’t tired of me sharing!
The combination of cranberries, lemon zest and walnuts had my mouth watering, and when you bite into this delicious quick bread you will be in holiday heaven.
I used freeze-dried sweetened cranberries that I already had in my pantry, so the bread was probably a little sweeter than using frozen or fresh, but it wasn’t overly sweet to me.
Christmas Cranberry Bread
A tasty holiday quick bread full of fruity, nutty goodness.
We just wanted to take this time and wish you a happy and gratitude filled Thanksgiving. We didn’t post a recipe today because we know you are busy serving your own traditional fare, plus we are spending quality time with our own families.
How often do you use apple butter? Yeah, I didn’t used to use it that much. Maybe I would buy some at a country store up in the mountains, but it was not a staple in my kitchen.
And then I found this great recipe for bran muffins–moist and sweet and healthy and delicious. And one of the ingredients is apple butter. Now, they have some pretty good options at the grocery store but I didn’t see a jar small enough for just a portion for the recipe. Enter Magnolia Journal and all the tastes.
This is a slow cooker apple butter and it is so good. Not too sweet, just the right amount of spice.
Go ahead and slather some on a piece of buttered toast–yeah, that good. We will be eating it more often around here–and it freezes well, so that’s a plus.
Hi everyone! I am sitting here at my desk organizing my Holiday Planner.
Every year I tell myself I will be ready earlier than the previous year, and this year is no exception. We are actually going to be at my youngest daughter’s home for Thanksgiving this year, but I am sure I will be helping out with the meal there.
I will be making a booklet of these recipes, which have been passed down to the cooks in our family, to leave with her so that she has copies of our family’s traditional food.
I thought that I would share this with you a couple of weeks before the big day, just in case you needed some ideas for your feast. You might remember our post from last year, so this is just an updated version.
So here it is. I have also provided a link to the dishes that we shared on this blog. Thank goodness I took a picture of my plate last year so that you can see it up close and personal.
If you see another one on the list that you would like to have the recipe for just let me know! For the yeast rolls, we have several recipes to choose from but the one I use is not on the blog yet.
As you already know, we first began blogging with several more contributors. We like to highlight recipes from the past that received a lot of views. Our sweet Aubrey shared this Beef Tips recipe. We sure miss her, as she lost her long battle with cancer several years ago.
So here is our remake of this dish, with no changes other than adding some broccoli as a side dish.
It’s tasty and you know how good your kitchen smells when something’s in the slow cooker!