MY HOLIDAY RECIPES
Aunt Bobbie’s Cornbread
Ingredients:
2 cups Martha White Buttermilk Corn Meal Mix (Hot Rize)
1 3/4 cups PET Whole Cultured Buttermilk
1/2 cup water
1 Grade A large egg
2 1/2 tablespoons Wesson Canola Oil (plus additional for the skillet)
Equipment:
Cast iron skillet with handle (8.75" diameter x 15.625" length)
Instructions:
Preheat your oven to 470°F.
In a large mixing bowl, combine the corn meal mix, buttermilk, water, egg, and 2 1/2 tablespoons of canola oil. Stir until the batter is smooth and well combined.
Add 2 tablespoons of canola oil to the cast iron skillet. Place the skillet on the stovetop over medium heat until the oil is hot but not smoking.
To test if the skillet is ready, drop a small spoonful of batter into the hot oil. If it bubbles and begins to fry, the skillet is hot enough.
Pour the cornbread batter into the skillet, spreading it evenly.
Transfer the skillet to the middle rack of the preheated oven. Bake for 25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Carefully remove the skillet from the oven and let the cornbread cool slightly before slicing and serving.
Aunt Bobbie’s Collard Greens
Ingredients:
2 pounds fresh collard greens
1 package (approximately 8 oz) of sealed, chopped country ham (or substitute with chicken broth if unavailable)
4 cups chicken broth (if using instead of ham)
1 teaspoon sugar
Salt and pepper, to taste
Instructions:
Wash the collard greens thoroughly under cold running water to remove any dirt or grit. Remove the tough stems and chop the leaves into bite-sized pieces.
Place the collard greens in a large pot. If using country ham, add the chopped ham directly to the pot. If substituting chicken broth, pour it over the greens.
Add a teaspoon of sugar to help reduce the bitterness of the greens.
Season with salt and pepper to taste. Stir to combine.
Cover the pot and bring the mixture to a simmer over medium heat. Reduce the heat to low and cook for 45 minutes to 1 hour, stirring occasionally, until the greens are tender.
Taste and adjust seasoning if needed before serving.
Aunt Bobbie’s Sweet Tea
Ingredients:
3 family-sized Lipton tea bags
1 cup granulated sugar
1 gallon of water
1 glass pickle jar (ensure it is heat-tempered)
Instructions:
Rinse the pickle jar with hot water to temper it, ensuring it won’t crack when filled with boiling water.
In a large pot, bring 1 quart of water to a boil. Remove from heat and add the tea bags. Let the tea steep for 5-7 minutes, depending on desired strength.
Remove the tea bags and stir in 1 cup of sugar while the tea is still hot, ensuring the sugar dissolves completely.
Pour the sweetened tea concentrate into the tempered pickle jar.
Add enough cold water to the jar to fill it to the top, stirring to combine.
Refrigerate the tea until cold. Serve over ice.
Aunt Bobbie’s Black eyed Peas
Ingredients:
1 pound dried black-eyed peas
4-6 ounces country ham, diced (or 4 slices of bacon, chopped)
6 cups water or chicken broth
Salt and black pepper to taste
Optional: diced green onions or parsley for garnish
Instructions:
Prep the Peas:
Rinse the black-eyed peas under cool water to remove any debris.
Place them in a large bowl with the diced country ham (or chopped bacon) and cover with water. Let soak overnight (8-12 hours).
Cook the Aromatics:
Drain and rinse the soaked peas.
In a large pot, sauté the country ham or bacon over medium heat until slightly crisp. Remove and set aside if desired for garnish.
In the same pot, sauté the onion until softened (about 5 minutes), then add garlic and cook for 1 minute.
Simmer the Peas:
Add the soaked peas, and water or chicken broth to the pot. Stir to combine.
Bring to a boil, then reduce to a simmer. Cover and cook for about 1.5-2 hours, stirring occasionally, until the peas are tender.
Season and Serve:
Taste and adjust seasoning with salt and pepper.
Serve hot, garnished with green onions or parsley if desired.
Prancer’s Punch
Ingredients:
1 cup frozen cranberries (preferred for a frosty garnish)
1/2 cup pomegranate seeds
1 cup cranberry juice
750 ml Prosecco or Champagne
1/3 cup simple syrup
2 cups cranberry ginger ale
Ice cubes
Fresh rosemary sprigs or mint leaves (for garnish)
Ginger Bread Cookie Cake
Ingredients:
1 white cake (store-bought), with any colored icing removed
1 container cream cheese frosting (16 oz)
6-8 gingerbread cookies (store-bought or homemade)
Fresh cedar sprigs (for garnish, optional)
Instructions:
Carefully remove any colored icing from the store-bought cake using a knife or spatula.
Evenly spread cream cheese frosting over the entire cake, creating a smooth surface.
Arrange gingerbread cookies in a decorative layer on top of the cake. Add a few cookies along the sides if desired.
Garnish with fresh cedar sprigs for a festive touch. (Note: Ensure cedar is not directly touching edible parts, as it is decorative only.)
Serve and enjoy this simple yet elegant holiday centerpiece!
Smoked Salmon with Cream Cheese Spread
Ingredients:
1 container whipped cream cheese spread (8 oz), softened at room temperature for 1 hour
4-6 oz smoked salmon, thinly sliced
2 tablespoons capers, drained
Crackers of your choice, for serving
Instructions:
Spread the softened cream cheese evenly onto a serving platter or shallow dish.
Lay the smoked salmon slices over the cream cheese, arranging them to cover the surface evenly.
Sprinkle the capers over the salmon for added flavor and a pop of color.
Serve immediately with crackers on the side.
Sister Schubert Cinnamon Rolls
Prepare the Rolls: Place one pack of Sister Schubert's Cinnamon Rolls (17 oz, 8 Ct) in a 2" deep baking pan. https://walmrt.us/41GzTEC
Add Cream: Pour 1 cup of heavy whipping cream evenly over the rolls.
Refrigerate Overnight: Cover the pan with foil and refrigerate overnight.
Top Before Baking: Sprinkle 1/4 cup dried cranberries, 1/4 cup chopped pecans, and 3–4 tbsp brown sugar over the rolls.
Bake: Preheat oven to 350°F. Bake until bubbly and cooked through (25–30 minutes).
Garnish: Lightly top with tangerine zest before serving.
Snowman Eggs
Ingredients:
2 large eggs
1-2 pats of butter
Avocado oil spray
Instructions:
Preheat your oven to 350°F.
Lightly spray a tin mold (or ramekin) with avocado oil.
Crack 2 eggs into the mold.
Add 1-2 pats of butter on top of each egg.
Place the mold on a sheet pan and carefully add enough water to the sheet pan to create a water bath around the mold.
Bake for 20-30 minutes, or until the eggs reach your preferred level of doneness.
Carefully remove the mold from the pan, serve, and enjoy!
Utensils:
Snowman tin mold
Sheet pan
Measuring cup (for water)
Oven mitts
CRESCENT ROLLS
Ingredients
2 cans crescent rolls
Havarti cheese slices
Bonne Maman Apricot Preserve
Pomegranate seeds (for garnish)
Ritz or Club crackers (for serving)
Instructions
Preheat oven to 375°F.
Arrange crescent roll dough in a circular ring, overlapping edges slightly.
Spread the apricot preserve along the inner edge of the dough ring.
Place Havarti slices on top of the preserve.
Fold the outer dough edges over the filling and tuck underneath to seal.
Bake for 20-25 minutes until golden brown.
Garnish with pomegranate seeds and serve with crackers.
For the original version of this recipe, visit Arla. Photo Credits to Arla
Five Farms Irish Cream Liqueur
I mix this in my coffee + drizzle on top of the cinnamon rolls
Photo courtesy of: Five Farms
Sausage-and-Grits Quiche recipe from Southern Living
The Sausage and Grits Quiche combines the comfort of a savory Southern breakfast with a quiche format. It features a buttery, flaky crust filled with a creamy mixture of cooked sausage, grits, cheese, and eggs. This dish is perfect for brunch or as a hearty meal that balances richness with a satisfying texture.
You can find the full recipe on Southern Living. Photo courtesy of: Southern Living
Country Ham Hash from Southern Living
The Country Ham Hash recipe features diced country ham, crispy potatoes, and bell peppers sautéed together for a savory and hearty dish. It's perfect for breakfast or brunch, offering a rich, flavorful combination that's quick to prepare. The hash can be customized with your favorite seasonings or additional ingredients.
For full details, visit Southern Living. Photo courtesy of: Southern Living
Sweet and Spicy Bacon recipe from Epicurious
The Sweet and Spicy Bacon recipe offers a delicious twist on classic bacon with a coating of brown sugar, cayenne, and black pepper. The bacon is baked until crisp and caramelized, creating a sweet, spicy, and savory combination that's perfect for breakfast or a snack. It's simple to prepare, with just a few ingredients and minimal effort.
For the full recipe, visit Epicurious. Photo courtesy of: Epicurious.
Pancake Casserole recipe from Southern Living
The Pancake Casserole is a fun, baked twist on traditional pancakes, featuring layers of fluffy pancake batter with a sweet syrupy topping. It's a perfect make-ahead breakfast or brunch dish, offering a crowd-pleasing, comforting combination of pancakes, cinnamon, and butter. This casserole can be customized with toppings like berries or nuts for extra flavor.
For full details, visit Southern Living. Photo courtesy of: Southern Living
Easy Overnight Pancake Casserole with Streusel Topping recipe from Allrecipes
This Easy Overnight Pancake Casserole with Streusel Topping is a make-ahead breakfast dish, combining layers of pancake batter with a crumbly streusel topping. It can be prepared the night before and baked in the morning for a warm, comforting meal. The casserole is perfect for a crowd, offering a sweet and satisfying start to the day.
For the full recipe, visit Allrecipes. Photo courtesy of: Allrecipes.