Category: Seasonal Sundays – holiday and seasonal recipes

Berry Cakes with Cinnamon Whipped Cream

When it comes to celebrating July 4th, my first dessert thoughts jump to these yummy, mini, festive cakes out of one of my July editions of Everyday with Rachael Ray magazine. These are quick to make and can be made early in the day, along with the cinnamon whipped cream, so you can be ready for your fun festivities. The edges have the best sugary crunch and the whipped cream adds a cinnamony sparkle…..sparkler…… ha! I can’t wait for the 4th! Happy Birthday, America!

1 stick (4 ounces) unsalted butter, softened
3/4 cup plus 1 T. granulated sugar
2 large eggs, room temperature
2 T. plus 1 cup heavy cream
1 tsp. pure vanilla extract
1/4 tsp. salt
1 cup flour
1 cup mixed fresh berries, plus more for garnish
2 T. confectioners’ (powdered) sugar
1/2 tsp. ground cinnamon

Preheat the oven to 350 degrees. Lightly grease a muffin tin. Using an electric mixer, beat the butter and 3/4 cup granulated sugar until pale, about 5 minutes, scraping down the sides of the bowl. Add the eggs and beat until fluffy, about 2 minutes. Add 2 T. cream, the vanilla and the salt and mix until combined, scraping the bowl as necessary. Beat in the flour until incorporated. Using a spatula, gently stir in the berries.

Spoon the batter into each muffin cup, about three-quarters full. Top each cake with a few berries and sprinkle the remaining tablespoon of granulated sugar over the cakes. Bake until a toothpick inserted in the center comes out with only a few crumbs, 30 to 35 minutes. Let cool in the pan, then run a knife around the edges and remove.

In a small bowl, whip the remaining 1 cup cream with the confectioners’ sugar and cinnamon until soft peaks form. Serve with the cakes.

And then light the sparklers!

Grilled Chicken with Corn-Cherry Tomato Relish

As I type this, we are in the middle of a terrible sand storm! So, I’m trying to concentrate on healthy comfort foods, like this recipe. It’s hard for me not to concentrate on pizza, coke, and dirt cake on a day like today. So here goes. This corn relish IS delicious comfort food even if I’m in the midst of sand in my teeth. Typing this out, I’m transported to a calmer evening when I made this.

3-5 ears of corn, husks and silk removed
2 cups cherry tomatoes, halved
2 scallions, thinly sliced
1 jalapeno pepper, seeded and minced
2 T. fresh lime juice
1 T. chopped fresh cilantro
1/2 tsp. salt, or more to taste
4 (1/4 pound) boneless, skinless chicken breast halves
1 T. olive oil
1 tsp. ground cumin, I used chicken fajita seasoning

Prepare the grill for a medium fire; spray the grill rack with nonstick spray.

Place the corn on the grill rack. Grill, turning often, until tender and well marked, about 6 minutes. Transfer the corn to cutting board and let cool 5 minutes. With a sharp knife, cut the kernels from the cobs; transfer the kernels to a large bowl. Stir in the tomatoes, scallions, jalapeño, lime juice, cilantro, and 1/4 tsp. salt. (I use a bit more salt; this is a weight watchers recipe.) Set aside.

Rub the chicken with the oil, then sprinkle with the cumin or fajita seasoning and the remaining 1/4 tsp. salt. Place on the grill rack and grill, turning once, until chicken is cooked through, 8-10 minutes. Serve the chicken with the relish.

*On days like today, this recipe can easily be cooked on a grill pan inside!

Yield: 4 servings with a PointsPlus value of 7.

COOKING THE BOOKS, YA’LL!

Peanut Butter Snowballs

I just finished a book called The Woman in the Window by A. J. Finn. Every time I encounter a book, I’m always thinking of a menu to go along with it. Years ago, I used to belong in a book club and it was a really fun way for me to always be dreaming up things to cook. I’m no longer in one, but I still think up menus with every book I read! In this book, there is some snow. Yep, I’m feeling ultra creative. Ha. But these are ultra good, so any reason is a perfect reason, to bring up these little numbers!

1 cup powdered sugar
1/2 cup creamy peanut butter
3 T. butter, softened
1 pound white candy melts or almond bark
Silver sugar sprinkles

Line a large baking sheet with parchment or waxed paper and set aside.

In a medium bowl, combine sugar, peanut butter, and butter until mixed well. Shape dough into 1 inch balls and place on the prepared baking sheet. Move dough balls to the fridge while you work on the next recipe step.

In another medium sized bowl, melt candy coating according to package directions. Dip balls gently in the candy coating, using a two-pronged fork to move the balls around and then lift them out. (I just use a regular fork. No two prongs in my drawer!) Place balls on prepared baking sheet. If desired, immediately sprinkle the tops with sprinkles. Refrigerate until chilled.

Makes 24 to 30 snowballs.

COOKING THE BOOKS, YA’LL!

Fresh Strawberry Cake

This strawberry cake is the birthday cake that Fallon requests on her special day. It is so hard for me to believe that yesterday, she turned 11! Pretty in pink, both Fallon and this cake, are layered with sweet surprises and sure to bring smiles. This is the Triple-Decker Strawberry Cake from Southern Living’s 2004 Annual Recipes Cookbook. It keeps best in the refrigerator.

1 (18.25 oz.) pkg. white cake mix
1 (3 oz.) pkg. strawberry gelatin
4 large eggs
1/2 cup sugar
1/4 cup all-purpose flour
1/2 cup finely chopped fresh strawberries
1 cup vegetable oil
1/2 milk
Strawberry Butter Cream Frosting, recipe below
Garnish: whole strawberries

Beat first 8 ingredients at low speed with an electric mixer 1 minute. Scrape down sides, and beat at medium speed 2 more minutes, stopping to scrape down sides, if needed. (Chopped strawberries should be well blended into batter.)

Pour batter into 3 greased and floured 9-inch cake pans. (I line the bottoms with parchment and spray with Baker’s Joy cooking spray.)

Bake at 350 degrees for 23 minutes or until cakes spring back when lightly pressed with a finger. Rotate your pans, halfway through cooking time.

Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on wire racks.

Spread Strawberry Buttercream Frosting between layers and on top and sides of cake. Store in refrigerator. Garnish if desired. Makes 16 servings.

Strawberry Buttercream Frosting

1 cup butter, softened
2 (16 oz.) packages powdered sugar, sifted
1 cup finely chopped fresh strawberries

Beat butter at medium speed with an electric mixer 20 seconds or until fluffy. Add sugar and strawberries; beat at low speed until creamy. (Add more sugar if frosting is too thin, or add strawberries if too thick.) Makes 2 1/2 cups.

Double-Chocolate Peppermint Brownies

This holiday season, I ordered Martha Stewart’s Holiday Cookie Box. It is similar to a meal delivery kit, but this a baking kit that comes complete with recipes and all of the ingredients needed for 4 different types of Christmas cookies. This recipe is the first that I have made out of the baking box, and I absolutely love it! The brownies are perfectly crunchy on the outside and gooey on the inside….and the peppermint! Absolutely delicious. I will be baking these next year for sure! And maybe again in a couple of weeks ;)…… Definitely don’t forget a nice cold glass of milk with this one.

3 oz. peppermint candies
1 stick unsalted butter
6 oz. bittersweet chocolate chips
1 1/3 cups sugar
3 large eggs
1/4 cup cocoa powder
1/2 tsp. kosher salt
3/4 cups all-purpose flour

Preheat oven to 350 degrees. Bring 1 inch of water to a simmer in a medium saucepan. Coat the inside of an 8 inch square baking dish with cooking spray and then line it with parchment paper. Unwrap the peppermint candies, transfer to a ziplock type bag and crush with a meat mallet or rolling pin, leaving some larger pieces.

Place the butter and the chocolate in a large heatproof bowl; set the bowl over (but not touching) the pan of simmering water. Stir until melted and smooth, about 5 minutes. Remove from heat and whisk in sugar. Whisk in 3 large eggs, 1 at a time, until combined. Whisk in cocoa powder and 1/2 tsp. salt. Add the flour and 2/3 of the crushed peppermints to the batter and stir until combined.

Scrape mixture into the baking pan. Sprinkle with remaining crushed peppermints. Bake until set or when a toothpick inserted in the center comes out with moist crumbs attached, about 30 minutes.

Remove from the oven and let cool at least 2 hours before removing from the pan. Lift parchment to remove from pan; peel off parchment.
Cut into 16, 2-inch squares. Enjoy!

Sausage Primavera

My sister-in-law, Laurel, brought this delicious dish over when Creed was born. We enjoyed it so much and she was so sweet to share her recipe! It has also turned into a meal that I love to prepare on Christmas Eve with the pretty red and green peppers. It is quick and comforting and just what we always need to start the holiday off right!

8 ounces thin spaghetti
1 T. olive oil
1 green bell pepper, seeded and thinly sliced
1 red bell pepper, seeded and thinly sliced
1/2 red onion, chopped
1 1/2 pounds smoked sausage, sliced (I love Hillshire Farms Polska Kielbasa for this.)
1 T. parsley flakes
1 tsp. salt
1/4 tsp. garlic powder or 1 garlic clove, finely chopped
Dash of cayenne pepper
4 to 5 ounces Parmesan cheese, grated
Garnish: fresh basil

Cook the spaghetti according to the package directions. Drain and keep warm.

Heat the olive oil in a large non-stick skillet over medium-high heat. Add the peppers, onions, and garlic, if using fresh. Stir-fry until vegetables are crisp tender. Add the smoked sausage and heat a few minutes longer. When vegetables are cooked as you like, add the parsley and other seasonings and continue to cook just a bit longer. After the mixture is combined well, toss with the spaghetti. Pour into a large bowl and add the Parmesan cheese tossing to coat.

I enjoy this with a chiffonade (a french slicing technique of stacking the leaves, rolling them up, and then slicing thinly) of fresh basil as a garnish too! Delicious! And fancy too, huh?

English Toffee

When I think of Christmas candy, my Aunt Shirley’s English Toffee is the first thing to pop into my mind! It has the best texture and the Hershey’s chocolate and pecans really bring it all together….and speaking of that, it is super quick and easy to throw together! The perfect thing during this beautifully busy time of celebration!

2 sticks of margarine
3 T. water
1 cup sugar
1 tsp. vanilla
1 cup chopped nuts, I use pecans
6 regular sized Hershey chocolate bars

Melt margarine; add sugar and water. Cook over high heat, stirring constantly, until the color of brown. Remove from heat and stir in vanilla and nuts. Pour onto buttered cookie sheet and spread thin. Break Hershey bars over the top. As it melts, spread all over. Cool well and break into pieces.

Spicy Pretzels

This recipe comes from Great Aunt Ann on my husband’s side of the family. She seems to always come up with delicious treats to share as gifts during the holiday season. I really like this recipe because it’s super easy and super yummy! They are perfect to take to parties, to pack up for road trips, or to make for bake sales!

2 (16 oz.) Rold Gold Tiny Twist pretzels, or the pretzel of your choice
1 (16 oz.) bottle Orville Redenbacher popcorn oil
1 pkg. dry Italian dressing or Ranch dressing
1 T. crushed red pepper flakes

Whisk popcorn oil and spices together in a large bowl. Add the pretzels and toss to coat. Leave out 6 to 8 hours until the seasoning is absorbed, stirring occasionally. This is also great for saltines or oyster crackers.

Whipped Hot Chocolate

With Santa about to arrive, and the very cold spell we have coming up next week in west Texas, hot chocolate is definitely on the brain around my house, as I’m sure it’s been on most everybody’s brain right about now! I’m still cooking out of Ina’s Barefoot Contessa Family Style cookbook this week and ran across her whipped hot chocolate recipe. It is soooo delicious! It’s like a Hershey Kiss in liquid form. As far as I know, I can’t think of a piece of chocolate that satisfies me quite as well as a good ol’ Hershey Kiss. Add creamy half and half, vanilla, and some coffee and you’ve really got something! And no worries if you don’t like coffee, it is used primarily just to bring out chocolate’s natural flavor. Let’s get to whipping up some, shall we?

2 1/2 cups whole milk
2 cups half and half
4 ounces semisweet chocolate chips
4 ounces milk chocolate, chopped (I used Hershey’s…hence the kiss part.)
1 T. sugar
1 tsp. pure vanilla extract
1 tsp. decaffeinated instant coffee powder

Garnish: spray whipped cream and mini chocolate chips

Heat the milk and half and half in a large saucepan over medium heat to just below the simmering point. (Just nice and hot.) Remove the pan from the heat and add both chocolates. When the chocolates are melted, stir in the sugar, vanilla, and coffee powder. Reheat gently.

To froth the hot chocolate, whip it in the sauce pan with an immersion blender. You could also carefully pour it into the jar of a blender with a tight seal and blend on high speed for about 30 seconds. (I use my immersion blender, as does Ina….if you don’t have one, I recommend it! They are great for soups as well!) And I don’t know why a simple kitchen whisk wouldn’t work if you wanted to try that instead of the other ideas to add a little froth. But Ina claims that this chocolate takes on a whole new flair when it’s really whipped!

Pour the chocolate into mugs and I like to serve mine with spray whipped cream and mini chocolate chips! Stay warm, friends! …..and by the way, Santa will like this too!

COOKING THE BOOKS, YA’LL!

Candy Cane Pinwheel Cookies

These Christmas cookies are so delicious and the perfect addition to that cute holiday jar you have sitting on your counter or the cookie tray you’re planning. They have a very subtle pepperminty taste, but their looks of course really say peppermint…. And Christmas, and Santa, and holiday time, and candy canes, and presents, and food is love and all of those great, happy, fun things during this time of celebration! Now lets get down to what really matters….getting them baked and into our bellies!!

3 cups all-purpose flour
3/4 tsp. baking powder
1/4 tsp. salt
16 T. or 2 sticks unsalted butter, softened
1 cup sugar
1 large egg
1 tsp. vanilla extract
1 tsp. peppermint extract
1/2 cup finely ground peppermint candies (about 20 and I use a food processor to grind them.)
6 drops red food coloring

In a medium bowl, whisk together the flour, baking powder, and salt. With an electric mixer on medium-high, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in the egg until mixed well. Reduce speed to low and add the flour mixture, and mix until the dough forms, about 1 minute. Remove half of the dough and reserve. Add extracts, candy, and food coloring to remaining dough and mix until combined.

Place the reserved dough between 2 sheets of parchment paper and roll into a 14 by 8 inch rectangle. Repeat with peppermint dough, then place it on top of the plain dough and press gently to help them stick together. With the long side facing you, roll dough into a log. Wrap dough in plastic wrap and refrigerate until firm, at least 2 hours or up to 3 days.

Adjust your oven racks to upper-middle and lower middle positions and heat the oven to 375 degrees. Line 2 baking sheets with parchment paper. Slice chilled dough into 1/4 inch rounds and place 1 inch apart on prepared baking sheets. Bake until edges are just golden, 12 to 14 minutes, switching and rotating sheets halfway through baking. Let cool 10 minutes before removing to wire racks to cool completely. Repeat with remaining dough. These can be stored at room temperature in an airtight container for up to 1 week.
Yield: About 4 1/2 dozen

*Careful not to overbake, or they will turn a salmon color instead of the pretty pink they are supposed to be.