Posts Tagged ‘holiday recipes’

Tuesday Recipe: Irish Feast

Tuesday, March 11th, 2014
With St. Patrick’s Day right around the corner, it is time to start thinking about celebrating with a traditional Irish feast. Whether you are Irish, French or anything in between, you and your family will love these yummy recipes straight from the Emerald Isle.
Irish Soda Bread With Currants Irish Soda Bread


  • 4 cups all-purpose flour, plus more for dusting
  • 3 tablespoons granulated sugar
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons cream of tartar
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 cups buttermilk
  • 1/2 stick (1/4 cup) unsalted butter, melted
  • 1/2 cup currants

  • Preheat the oven to 400 degrees F.
  • Whisk together the flour, sugar, baking soda, cream of tartar and salt in a large mixing bowl.
  • Stir in the buttermilk and 3 tablespoons of the melted butter, using a fork, then stir in the currants. Once combined, the dough should come together. Turn the dough out onto a floured surface. Knead gently for just a few turns until the dough can be shaped into a 6-inch round (do not over-knead).
Sweet Kelly Green Sculpture
  • Place the shaped dough into a cast-iron skillet or sheet tray. Cut an “x” into the top of the round loaf, using a knife.
  • Bake until the center has cooked through (testing with a skewer), about 40 minutes. Slather with the remaining tablespoon melted butter.

Colcannon – Irish Mashed Potatoes


  • 4 russet potatoes, cleaned, peeled and cut into 2 inch chunks
  • 1 stick unsalted butter, divided
  • 3/4 cup heavy cream
  • 2 garlic cloves minced
  • 2 leeks, cleaned and whites thinly sliced
  • 2 bunches kale, stems removed and chopped
  • 2/3 cup chicken broth
  • Salt and pepper to taste

  • Place the potato chunks in a large pot and fill with water to cover.
  • Bring the potatoes to a boil on medium-high heat and continue to boil until the potatoes are fork tender, 20-25 minutes.
  • Place 6 tablespoons of butter, cream and garlic in a small saucepan and bring up to a simmer on medium-low heat. Cover to keep hot.
  • In a large saute pan melt the remaining 2 tablespoons of butter on medium heat and saute the leeks for about 1 minute.
  • Add the kale to the leeks and continue to saute for an additional 2 minutes. Season with salt and pepper.
  • Pour the broth over the kale and leek mixture, stir and cover.
  • Allow the mixture to cook until the kale has wilted and the liquid has cooked off, about 7 minutes.
  • Once the potatoes are fork tender, drain them and place them back into the pot.
  • Begin mashing the potatoes, while adding the cream mixture a little at a time, until the potatoes are smooth and creamy. Season with salt and pepper.
  • Fold the leeks and wilted kale into the potatoes, adjust the seasoning and serve.

Kiss Me Sign Corned Beef and Cabbage


  • 1 onion, cut into wedges
  • 4 potatoes, peeled and quartered
  • 1 pound carrots, cut into large chunks
  • 3 cups water
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 2 tablespoons sugar
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon ground black pepper
  • 1 (3 pound) corned beef brisket with
  • spice packet, cut in half
  • 1 small head cabbage, cut into wedges

  • Place onion, potatoes, and carrots in a 5-quart slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, and contents of spice packet in a small bowl; pour over vegetables. Top with brisket and cabbage.
  • Cover and cook on low until meat and vegetables are tender, 8 to 9 hours. Remove bay leaf before serving.

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Tuesday Recipe: Homemade Hot Cocoa and Marshmallows

Tuesday, December 24th, 2013
Hot Chocolate When was the last time that you made hot cocoa? We aren’t talking that powdered packet stuff available everywhere but rather the homemade in a saucepan variety. Take some time this holiday season to enjoy the process and the taste of real, rich hot cocoa.

If you are feeling rather adventurous, add homemade marshmallows!

Be sure to share this recipe with family and friends to warm their holiday season!

Homemade Hot Cocoa

Hands-On Time: 2 minutes • Ready In: 5 minutes • Yield: 1 serving


  • 1 1/2 teaspoons cocoa powder
  • 1 tablespoon granulated sugar
  • 1/8 tsp vanilla extract
  • 1 cup milk
  • whipped cream
  • ground cinnamon


  1. Heat milk until very hot, but not boiling.
  2. Combine cocoa powder and sugar in a heat-safe cup.
  3. Pour milk into cup and stir until sugar and cocoa dissolve.
  4. Add vanilla and stir again.
  5. Top with real whipped cream and a sprinkling of cinnamon, if desired.
In the Meadow Snowman Print

Homemade Marshmallows

Prep Time: 35 min • Inactive Prep Time: 4 hr 0 min • Cook Time: 10 min

Homemade Marshmallows Ingredients

  • 3 packages unflavored gelatin
  • 1 cup ice cold water, divided
  • 12 ounces granulated sugar, approx. 1 1/2 cups
  • 1 cup light corn syrup
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1/4 cup confectioners’ sugar
  • 1/4 cup cornstarch
  • Nonstick spray

  1. Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
  2. In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
  3. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
  4. Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
  5. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
  6. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
Joy, Love, Peace Print

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Amazing Leftover Turkey Sandwich

Tuesday, November 29th, 2011

Flour Sack TowelsGot turkey? Try this amazing sandwich that my family looks forward to having every holiday.

You Will Need:
Leftover turkey meat
Leftover cranberry sauce
Leftover stuffing
Fresh sourdough bread

Slice bread.
Assemble turkey, and stuffing.
Spread liberally with cranberry sauce.
Toast in toaster oven or conventional oven.

Pie Recipe Flour SiftersCranberry Bar Soap

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