Holiday Food for Thought

Holiday Food for Thought

Yes this is recycled but really worth the read!

I have been thinking much about Christmas and all the hustle and bustle.  Being a mom it seems my job is never done on regular days let alone during the holidays.  So I am going to share some wisdom I have gained over the years.  The last point is the most important so if you don’t do anything else, please read it.

·        It is OK to start new traditions and to let old ones that no longer fit go by the wayside.

·        You don’t have to attend everything, if it doesn’t make you or your family happy it is ok to decline, your true friends will understand.

·        It all doesn’t need to be done by YOU.  Trust me your family will be much happier if you are happy and not ready to lose your mind.  Or worse, you already have and now you feel bad.  Been there done that one time too many.

·        Get your family involved!!!! There is no such thing as perfection.  Just let them do it.  (Once again if you hate doing it, then why are you???? If it is REALLY important to them they will help, and if no one wants to help, maybe it is time for another tradition.)

·        I have found menus that do double duty, can be made ahead of time, and God bless my father-in-law, his rule was if the women cook the men clean.

·        Speaking of cleaning, you don’t have to have Christmas in a museum.  Straighten up, heck store it in the garage for a couple of weeks (not a good idea for bills J),  if February rolls around and it is still there, it just may be a sign that you should get rid of it.

·        Limit decorations, use twinkle lights, candles or flameless ones if little ones will be around.  Candle light can hide a multitude of dust bunnies and you will look stunning, even if you only had five minutes to get ready.

·        Take time for yourself.

·        If someone asks what you would really like for a gift, for the love of God, just tell them! If they care enough to ask, care enough to honestly answer them.  You may just get what you really want for a change.

·        And speaking of gifts, make a list for your family…it works so well for the kids, let it work for you too.  If you really wanted something and didn’t tell anyone, you are the one to blame for you disappointment.  Now I don’t mean you hinted, talked about, thought about, I mean tell them straight out.  Especially the men, I found out that the direct approach made me and my hubby happy.  He doesn’t have to guess and get things I want.  Everybody is happy.

·        One Christmas I was having a break down about too much to do, not enough time, no help, and on and on.  Alex looked at me and said to me with tears in his eyes “Can we just have one holiday where everyone is happy???  We don’t care about all this stuff, we just want you to be happy.”  Well first of all, out of the mouths of babes, second it really took a lot of courage for him to say that to me, and most importantly that was the year my attitude about holidays changed.  Now we do what we really want.  Sometimes that is Christmas Eve dinner in our pajamas.  Free yourself from others expectations. Have a family meeting and let your family tell you what is really important to them, and get rid of the rest!!!!  I will guarantee you it will be the best Christmas ever.

God Bless,

Crystal K Withrow

Bourbon Slushy MIx

This adult libation is super smooth and good any time of year. I am not much of a drinker but this concoction is heavenly.  It would be great as a signature drink for your Christmas Party.  It will help you keep costs down, and wow your guests.  I am stickler for, if you drink, even one, you DO NOT DRIVE.  PLEASE BE A RESPONSIBLE HOST AND CONSUMER. 

Post updated 5-26-14 with pic.

Bourbon Slushy Mix

2-3   cups Bourbon

1      (12-ounce) can frozen orange juice concentrate

1      (12-ounce) can frozen lemonade concentrate

9      cups of water

1 ¾  cups of sugar

2       tablespoons instant tea

Lemon-lime flavored soda

1.  Slightly defrost frozen concentrate mixes.  Mix with water, sugar, and instant tea.  Add Bourbon. Place in a tightly sealed container in freezer until frozen (will not freeze solid because of alcohol).

2.  Using a study spoon scrape the slushy mix and place in fancy glasses; top with a lemon-lime flavored soda.  Serve Immediately.

This recipe was given to me by a great woman, Debbie Cornett.

Sugared Cranberries

These awesome little treats are sweet, then tart when they pop in your mouth!  If you kids like sour patch kids or sweet & tart candies of any kind you must try this recipe.  I say make a double batch because they are addictive!  Oh yeah and they make a great Christmas gift if you have any left.

 Sugared Cranberries

Yield: 9 servings (serving size: about 1/3 cup)

INGREDIENTS:

·        2 cups granulated sugar

·        2 cups water

·        2 cups fresh cranberries

·        3/4 cup superfine sugar

Preparation

1.      Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat. (Do not boil or the cranberries may pop when added.) Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or overnight.

2.      Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired. Place superfine sugar in a shallow dish. Add the cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.

3.      Note: The steeping liquid clings to the berries and helps the sugar adhere. Store in an airtight container in a cool place for up to a week.

Cooking Light
DECEMBER 2003

HINTS:

·       If you can’t find superfine sugar put regular sugar in a food processor and process for about 1 minute or until fine but not powdered.
·       Put about 1/3 to ½ cup in a cellophane bag and give as gifts.
·       Sometimes if stored in an airtight container the moisture from the berries will make the sugar sticky.

Nutritional Information

Amount per serving

·        Calories: 118

·        Calories from fat: 0.0%

·        Fat: 0.0g

·        Saturated fat: 0.0g

·        Monounsaturated fat: 0.0g

·        Polyunsaturated fat: 0.0g

·        Protein: 0.1g

·        Carbohydrate: 30.4g

·        Fiber: 0.9g

·        Cholesterol: 0.0mg

·        Iron: 0.1mg

·        Sodium: 0.0mg

·        Calcium: 2mg

Crystal's Cranberry Bourbon Sauce

Forget about those expensive baked hams you have to stand in line forever to get.  Try this sauce just once and you will never stand in line again! 

Finally got around to taking some pics (yeah I know I need photography lessons) so I am updating this file on 6.9.14.

Crystal’s Cranberry Bourbon Sauce

I    can   whole cranberry relish

½  cup   packed dark brown sugar

½         cup   bourbon

1          Tbs   prepared horseradish

Combine all ingredients in a non-stick sauce pan.  Simmer over medium until reduced and thickened.  Stirring occasionally being careful not to scorch as it thickens.  Refrigerate or pour over ham and bake. 

HINTS:

Make a double batch it will keep in the fridge for a week or two. 

It is also good on chicken and pork chops.

My family likes it when I make breakfast the next morning using the ham and drizzling some of the cranberry sauce over their pancakes (don't worry all the alcohol cooks off, so no one is getting tipsy)

If you are gluten intolerant try using rum instead of bourbon.

You can omit the horseradish if desired, but honestly I have fed it to people who swear they hate the stuff and they have no clue ;).

 

 

 

Quick & Easy Chicken Pot Pie by Crystal

Quick & Easy Chicken Pot Pie by Crystal

Ingredients:

2 medium potatoes scrubbed, pierced with a fork

I envelope of chicken gravy mix that makes 1 and ½ cups (I used Better Than Gravy)

1 can cream of chicken soup

½ to ¾ bag of frozen peas and carrots

4-6 fresh mushrooms quartered (I used baby portabella’s )

1 – 2 cups left over chicken from a rotisserie chicken

1 sheet puff pastry, thawed according to package directions

Instructions:

Pre-heat oven to 400 degrees

Spray the bottom of a 9 x 12 pan with cooking spray and set aside.

Place the potatoes in the microwave and cook for 4-5 minutes.  They should not be cooked all the way just enough to make them easy to cut into chunks.

While the potatoes are cooking, in a large skillet prepare gravy according to package directions.  Add soup and I can of water.  Bring to a simmer.  Add peas and carrots along with mushrooms to pan.

Your potatoes should be done by now.  Carefully remove them from the microwave and cut into bite size pieces and add them to the skillet along with the chicken, bring back to a simmer and simmer stirring occasionally for 5 minutes.

Pour chicken mixture into the prepared pan, top with puff pastry, and bake for 30-40 minutes until the puff pastry is golden brown. 

Banana Peppers Stuffed with Italian Sausage

I grew up in Clarksburg, WV home of one of the largest Italian Festival in the US, held every year on Labor Day Weekend.  So each year about this time my mind wanders to some of the best Italian food I have ever tasted.  So here is one of my recreations.

Banana Peppers Stuffed with Italian Sausage

Ingredients:

12- 14 large banana peppers, as straight as possible (Hot or Sweet) I like hot

2 lbs bulk or approx 6 large Italian Sausage Links (Hot or Sweet) again I like hot

2 tsp of olive oil, divided

1 -2 garlic cloves, minced or crushed

1-2  teaspoons of fennel seeds

1 (15 ounce) can of tomato sauce

Instructions:

·         Pre-heat oven to 350 degrees

·         Wash and drain banana peppers

·         Wearing rubber gloves or food service gloves cut the tops off the banana peppers, insert a long thin blade knife, into the pepper, running it around the inside edge (the more seeds and vein you remove the more heat you remove), reach in and carefully remove the seeds & veins.

·         Rinse the inside of the peppers to remove excess seeds.  Stand them pointed tip up in a colander or bowl to let the drain.

·         In a 9 x 13 – inch baking pan spread 1 teaspoon of olive oil to cover the bottom.

·         Remove casing from sausage if using links.  Pinch off small pieces and use them to stuff the tips of the peppers, continuing with larger pieces until the pepper is completely stuffed.  Place it the prepared pan and continue until all peppers are done.

·         Place in the oven and bake for 40 minutes.

·         While the peppers are baking, in a medium sauce pan over medium heat add 1 teaspoon olive oil, garlic, fennel, and any remaining sausage.  Stirring frequently break up sausage, and using the back of a spoon crush fennel seed, until sausage is no longer pink, about 5 minutes being careful not to brown the garlic.

·         Add the tomato sauce, bring to a boil, reduce heat and simmer until it is time to take the sausages out of the oven.

·         After 40 minutes remove stuffed peppers from oven, and very carefully drain as much excess fat and water from the pan as possible.

·         Cover the peppers with the sauce mixture.  Lightly sprinkle with salt if desired. Return to oven and continue to bake an additional 10-20 minutes or until hot and bubbly.

Makes 12-14 servings 

Hints:

·         These are great as appetizers, served on a bed of pasta with your favorite sauce, or place in a good quality hoagie roll, topped with Italian cheese and baked to bubbly perfection.

·         This is a large recipe because I like to freeze the extras and warm them as needed.

Suzie’s Sloppy Joes

I have a jam-packed day today & we all need to eat at different times, so I am making these awesome sloppy joes for dinner.  You just throw everything in the Crock-Pot and everyone gets a tasty, hot dinner whenever they are ready to eat!

Suzie’s Sloppy Joes

Makes 8 servings

3      pounds 95% lean ground beef

1      cup chopped onion

3      cloves garlic, minced

1 ¼  cups ketchup

1      cup chopped red bell pepper

¼     cup plus 1 tablespoon Worcestershire sauce

¼     cup packed dark brown sugar

3      tablespoons prepared mustard

3      tablespoons vinegar

2      teaspoons chili powder 

        Toasted hamburger buns

     Cook and stir ground beef, onion and garlic in large nonstick skillet over medium-high heat until beef is browned and onion is tender.  Drain and discard fat.

     Combine ketchup, bell pepper, Worcestershire sauce, suger, mustard, vinegar, and chili powder in CROCK-POT. Stir in beef mixture.  Cover; cook on low 6 to 8 hours.  To serve, spoon mixture onto hamburger buns.

Source:  Croc-Pot Slow Cooker Best Loved Recipes