Great Holiday Recipes

No doubt home cooking has taken on a real twist this holiday season. If you’re following the rules, well, you’re not gathering in large numbers. However, small family gatherings are still happening (at least nuclear) and the desire for the traditional holiday meal has never been greater. Any semblance of normalcy, any aspect of years past…well, we want it. Perhaps if we spoon in the perfect blend of mashed potatoes, gravy and turkey, and close our eyes, we’ll feel like were at one of the big gatherings of the not so distant past? Or maybe we don’t even need that. Rather, we just seek to love those closest to us and enjoy a great meal? Either way, here are a few great recipes that utilize locally-produced ingredients. Hopefully with all this extra time we have we can all become better cooks! Enjoy.

3 Ingredient Butterscotch Caramel Pecan Candy

I figured I’d start simple with a very basic, three ingredient dessert (or snack) item. Utilizing caramel from Litehouse Foods (local) this treat leaves little to the imagination, but that’s ok because it doesn’t need to. Chocolate, pecans and caramel. Say no more?

Ingredients

1 16 oz container of Litehouse Butterscotch Caramel Dip
2 cups pecans
2 cups chocolate chips

Directions

Preheat the oven to 375 and bake the pecans until toasted, about 5-7 minutes.
Place 5 pecans in a “turtle” shape: 4 legs and a head.
Melt the caramel in the microwave for about 20 seconds to make it easier to work with.
Drop about 1/2 Tablespoon of caramel in the center of the pecans.
Place the caramel and pecans in the freezer for about 10 minutes.
Meanwhile, melt the chocolate chips in the microwave for 20 seconds at a time, stirring each time until melted.
Drop 1 Tablespoon of melted chocolate over the caramel.

Store in the refrigerator.

See more recipes from Litehouse Foods here.

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See where to buy Litehouse Food products here.

Creole Rice with Shrimp and Sausage

O.K. This may be a bit less traditional than a green and red-sprinkled sugar cookie, but this savory recipe from Lundberg has its place at the table. After all, you can’t just eat sweets all darn day! You will simply love this. Lundberg’s short grain brown rice adds perfectly to this wonderful, savory concoction. Enjoy!

Ingredients

1 CUP SHORT GRAIN BROWN RICE
2 CUPS LOW SODIUM CHICKEN BROTH OR WATER
1 ONION, FINELY CHOPPED
2 GARLIC CLOVES, MINCED
1 LARGE GREEN BELL PEPPER, CORED, SEEDED AND CHOPPED
1 CAN (14.5OZ) STEWED TOMATOES, UNDRAINED, CHOPPED UP WITH WOODEN SPOON
1⁄2 TSP DRIED BASIL
1⁄2 TSP DRIED THYME
1⁄4 TSP CRUSHED RED PEPPER FLAKES (OPTIONAL)
1 PACKAGE (12OZ) COOKED ANDOUILLE (HOT LINKS) SAUSAGE, CUT INTO ROUNDS
1 TBSP BUTTER
3⁄4 LB CLEANED RAW SHRIMP
SALT AND PEPPER TO TASTE

Instructions

Combine Lundberg Brown Short Grain rice with broth in a medium saucepan with a tight fitting lid. Bring broth to boil, cover, and reduce heat to simmer. Cook 50 minutes; remove from heat (do not lift lid) and steam 10 minutes.

Meanwhile, heat olive oil in skillet over medium heat, sauté onion and bell pepper for about 5 minutes; add garlic and stewed tomatoes, basil, thyme, and red pepper flakes. Add Andouille chicken sausage to heat through.
Melt butter in a large skillet and add shrimp. Sauté 3-4 minutes, until pink. Stir into tomato-sausage mixture.
To serve, place rice in a large, wide bowl and spoon tomato-shrimp-sausage mixture on top.
Optional: Serve with cornbread or cornmeal muffins

See more great recipes from Lundberg here.

Explore the full-line of Lundberg products here.

Find where to buy Lundberg products here.

Gingerbread Cake

Look no further for a unique but VERY tasty cake for the holidays. Of course, you must like the gingerbread flavor. If so, you and others are in for a big treat! Of course C&H Sugar stands at the center of this sweet, holiday goodness. No surprise there, eh? The description on the C&H website reads: “Gingerbread cake with brown butter cream cheese frosting and toasted vanilla meringue made by blogger Baran Bakery.” So, thanks to both Baran Bakery and C&H! Yum!

Ingredients

1/2 cup Unsalted butter, softened
1/2 cup Oil
1 cup C&H® Dark Brown Sugar
1/4 cup Molasses
2 Large eggs
2 cups All-purpose flour
2 tsp. Baking powder
1 tbsp. Cinnamon
1 1/2 tbsp. Ginger
1/2 tsp. Salt
1 cup Milk
1/2 cup Sour cream

Instructions

Steps for the Cake:

Step 1

Preheat oven to 350° F and grease and flour three 6" pans.

Step 2

Combine flour, salt, baking powder and spices in a bowl and set aside.

Step 3

In a stand mixer with the whisk attachment, combine butter, and C&H® Dark Brown Sugar on medium speed.

Step 4

Add in molasses and oil & beat for 1-2 minutes.

Step 5

Add eggs, one at a time, beating for a minute after each (make sure to scrape the bottom of the bowl between each).

Step 6

Mix together milk & sour cream.

Step 7

Alternate adding wet and dry ingredients into batter, beginning and ending with dry ingredients, beating just until flour is fully incorporated.

Step 8

Distribute evenly between cake pans and bake for 25 minutes, until golden brown or a toothpick inserted in the center comes out clean. *

Step 9

Remove from pan and allow to cool completely before frosting.

*This batter can make 5 small layers or 2 1/2 thicker layers that can be sliced in half, totaling to 5 layers.

Steps for the Brown Butter Cream Cheese Frosting:

Step 1

Place butter in a medium saucepan over medium heat.

Step 2

Whisk continuously until butter begins to brown, there will be dark speckles throughout & the butter will begin to smell nutty.

Step 3

Remove from heat and pour into a heat resistant bowl. Allow to cool to room temperature, until consistency is 'soft' not 'melted'.

Step 4

Beat butter and cream cheese until pale and fluffy.

Step 5

Add in C&H® Confectioners Sugar and beat for 5-10 minutes until fully dissolved and fluffy.

Step 6

Mix in vanilla extract and salt; beat for another few minutes.

Step 7

Distribute evenly between each cake layer; there should be enough for a naked/semi-naked cake.

Steps for the Vanilla Meringue:

Step 1

Place egg whites and C&H® Granulated Sugar in the bowl of stand mixer.

Step 2

Bring 1/2 cup water to a boil in a small saucepan.

Step 3

Lower to simmer & and place stand mixer bowl over the saucepan, creating a double boiler.

Step 4

Stir occasionally for 5-7 minutes, until sugar is fully dissolved, you don't want to feel any grains of sugar when you touch the egg whites.

Step 5

Remove bowl from heat.

Step 6

Using the whisk attachment, on medium-high speed, beat until soft peaks form.

Step 7

Add in vanilla and salt and continue to beat until stiff peaks form.

Step 8

Cover cake with meringue and use a spoon or small spatula to make swirls.

Step 9

Use a kitchen blow torch to toast meringue.

Step 10

Decorate with gingerbread cookies.

Chef's Tip

Double amount of frosting if you want to frost and decorate the whole cake with the brown butter icing.
Store refrigerated but best served at room temperature.
Cover sliced parts with plastic wrap to prevent drying out.
This recipe is best made in 6″ cake pans.

See more recipes from C&H Sugar here.

Get baking tips from C&H Sugar here.

Find where to buy C&H products here.

Homemade Cream Cheese Mashed Potatoes:

Honestly, what holiday meal is complete without mashed potatoes? Whether out of a box or from scratch, mashed potatoes make the meal and bring all items together (IMO of course). Thus, today I’m featuring a great mashed potato recipe that gets a firm tanginess from the added ingredient of cream cheese. So creamy, so good. This one is from the Idaho Potato Commission’s website.

Ingredients:

6 cups Idaho® Russet Potatoes, peeled
2 tablespoons olive oil
3 cloves garlic, minced
8 ounces of cream cheese (full fat)
2 tablespoons butter
1 ½ teaspoons salt
½ teaspoon pepper
1 teaspoon fresh thyme
1 cup milk
3 tablespoons grated Parmesan cheese

Directions:

Preheat the oven to 350°F.
Chop the peeled Idaho® potatoes into 2-inch chunks. Add to a pot and cover halfway with water.
Cover and bring to a boil. When the water starts to boil, turn down the heat to medium-low and simmer until the potatoes are softened. This will take about 15 minutes.
In a frying pan, add olive oil and garlic. Sauté for 3 minutes.
Add in cream cheese, butter, spices and milk. Stir frequently. Simmer until the cream cheese is melted.
Drain the potatoes into a colander.
Add the potatoes to a large bowl and pour the cream cheese mixture on top.
Use an electric mixer to whip the potatoes into a creamy soft mixture. Make sure there are no lumps.
Spread the potato mixture into a casserole dish and sprinkle the top with Parmesan cheese.
Bake for 20 minutes to blend the flavors together.
Serve hot.

As a bonus, here is a link to a set of KID FRIENDLY RECIPES on the Idaho Potato Commission Website. Heck, who doesn’t love potatoes? Get the kids involved!

NW Naturals Dog Food and Treats

Yep, that’s my dog Bella there and she is making sure I don’t forget her meal time! She’s an equal fan of the treats from NW Naturals, a great, local brand making raw pet food. Image Courtesy: Dan Meyers

While the dog and cat food (and noted treats below) are not a “recipe” per say, I din’t want to forget our canine and feline friends here at Christmas. So for one, NW Naturals is a GREAT choice for your dog or cat as a raw food diet has been shown to reduce health issues and extend life (and happiness) in pets. Outside of that, this raw food aim goes beyond the main meal and into treats, which can be given anytime. Certainly Bella here wishes it was ALL the time ;).

Many pets have food related sensitivities and will benefit from a single ingredient treat.

Raw Rewards are highly palatable and easy to feed.

The convenient pieces break easily to allow for quick and easy feeding while training. The soft texture also lets you crumble them over your pets food for not only a nutritional boost but a highly palatable addition. Moisture is an important part of your pets diet. Always make sure fresh water is available.