White Castle Stuffing

I realize this post probably falls outside the expected realm for "Holiday Treat". I don't have a real sweet tooth, never have. Sure, I'll eat a pound or two of peanut brittle if it's placed in front of me, but in general I don't. Pam and I did some baking this holiday season, but I decided to post the holiday treat I like the best.

Here's the deal: I'm from Southern Indiana. It's redneck country. I was raised as one and many members of my family are proudly such. We are simple folk. We like beer, trucks, guns, loud music, and beer. But there is a hallowed holiday tradition in my family, White Castle. More specifically, there's a hallowed tradition amongst the men in my family. The women folk refuse to partake for reasons unknown. But to me, nothing portends St. Nick sliding up and down your chimney like a White Castle hamburger sliding in and out of me.

In fact, a redneck in a White Castle looks something like this:

So, for my holiday treat posting, I give you WHITE CASTLE STUFFING!

This recipe is super easy. So easy a caveman....er, redneck can do it.

- 10 White Castle hamburgers, pickles removed. (I bought mine the day before and refrigerated them. Remember, White Castle is closed Christmas day for baby Jesus, so PRELOAD!)

- 1 1/4 cup chopped celery

- sage

- pepper

- 1 or so tsp. of poultry seasoning

- 1/4 cup chicken broth

All you gotta do is pull the hamburgers into little pieces in a big bowl.

Add in the celery and seasoning. Then slowly add the broth as you toss by hand. Empty the contents into a casserole dish and bake @ 350 degrees for about 45 minutes or so. Here's before the oven and after.

Reactions were mixed. Generally there was a mix between those who would eat some and those who would not. Of those that tried it (the men), it was agreed that it was quite good. Surprisingly, it didn't taste much like White Castle hamburgers, which I still can't quite figure out. Below is my cousin from New York enjoying it. For my dollar, enjoying this stuffing with your bird and some Big Red cola and you got yourself a holiday. Ain't nothin' sweeter.

White Castle Stuffing

I realize this post probably falls outside the expected realm for "Holiday Treat". I don't have a real sweet tooth, never have. Sure, I'll eat a pound or two of peanut brittle if it's placed in front of me, but in general I don't. Pam and I did some baking this holiday season, but I decided to post the holiday treat I like the best.

Here's the deal: I'm from Southern Indiana. It's redneck country. I was raised as one and many members of my family are proudly such. We are simple folk. We like beer, trucks, guns, loud music, and beer. But there is a hallowed holiday tradition in my family, White Castle. More specifically, there's a hallowed tradition amongst the men in my family. The women folk refuse to partake for reasons unknown. But to me, nothing portends St. Nick sliding up and down your chimney like a White Castle hamburger sliding in and out of me.

In fact, a redneck in a White Castle looks something like this:

So, for my holiday treat posting, I give you WHITE CASTLE STUFFING!

This recipe is super easy. So easy a caveman....er, redneck can do it.

- 10 White Castle hamburgers, pickles removed. (I bought mine the day before and refrigerated them. Remember, White Castle is closed Christmas day for baby Jesus, so PRELOAD!)

- 1 1/4 cup chopped celery

- sage

- pepper

- 1 or so tsp. of poultry seasoning

- 1/4 cup chicken broth

All you gotta do is pull the hamburgers into little pieces in a big bowl.

Add in the celery and seasoning. Then slowly add the broth as you toss by hand. Empty the contents into a casserole dish and bake @ 350 degrees for about 45 minutes or so. Here's before the oven and after.

Reactions were mixed. Generally there was a mix between those who would eat some and those who would not. Of those that tried it (the men), it was agreed that it was quite good. Surprisingly, it didn't taste much like White Castle hamburgers, which I still can't quite figure out. Below is my cousin from New York enjoying it. For my dollar, enjoying this stuffing with your bird and some Big Red cola and you got yourself a holiday. Ain't nothin' sweeter.

Candy Strawberries- Brooke

This is my all-time favorite homemade holiday candy, and when I add them to a plate of holiday cookies, people always ask, "What are those?" They're strawberry candies made with Jello, sweetened coconut, pecans and sweetened condensed milk. Eat more than 1 or 2, and you'll get a major sugar rush!

Admittedly, they're a bit of a pain-- it's a gooey process and you'll end up with red-dyed fingers. But if you're a fan of coconutty-strawberry-ness, it's completely worth it.

My recipe is below. A very similar recipe (although she calls it a summer candy) is here, and the source of the photo: http://urbandrivel.blogspot.com/2007/07/strawberry-candy.html

Ingredients:
2 large packages strawberry jello
1 can sweetened condensed milk
7 oz sweetened shredded coconut
1 c fine-chopped pecans
red, pink and green sprinkles
Handy to have: wax paper

Combine everything except sprinkles and chill, covered, for 1 hour. Mix pink and red sprinkles in a small bowl. Put green sprinkles in a separate bowl. Spread a large sheet of wax paper on a working surface. With your fingers, scoop out a small amount of chilled strawberry mixture (between 1 tsp. and 1 Tbsp. in amount) and form into the shape of a strawberry. Coat bottom portion in red/pink sprinkles, and dip top in green to make it look like a strawberry. You may need to wash your hands several times to keep them from getting gloppy. If you prefer, use green frosting instead of green sprinkles for a stem. My mother uses almond slivers dyed green with food coloring (too messy, even for me!).

Store in a sealed container, separated by layers of wax paper if necessary. The candies can sit out for long periods, but it's best to store them in the refrigerator.

When Emma had one of these this year, she eyed me suspiciously and said, "Sweeeet. This is NOT healthy. Please can I have another one?"

Candy Strawberries- Brooke

This is my all-time favorite homemade holiday candy, and when I add them to a plate of holiday cookies, people always ask, "What are those?" They're strawberry candies made with Jello, sweetened coconut, pecans and sweetened condensed milk. Eat more than 1 or 2, and you'll get a major sugar rush!

Admittedly, they're a bit of a pain-- it's a gooey process and you'll end up with red-dyed fingers. But if you're a fan of coconutty-strawberry-ness, it's completely worth it.

My recipe is below. A very similar recipe (although she calls it a summer candy) is here, and the source of the photo: http://urbandrivel.blogspot.com/2007/07/strawberry-candy.html

Ingredients:
2 large packages strawberry jello
1 can sweetened condensed milk
7 oz sweetened shredded coconut
1 c fine-chopped pecans
red, pink and green sprinkles
Handy to have: wax paper

Combine everything except sprinkles and chill, covered, for 1 hour. Mix pink and red sprinkles in a small bowl. Put green sprinkles in a separate bowl. Spread a large sheet of wax paper on a working surface. With your fingers, scoop out a small amount of chilled strawberry mixture (between 1 tsp. and 1 Tbsp. in amount) and form into the shape of a strawberry. Coat bottom portion in red/pink sprinkles, and dip top in green to make it look like a strawberry. You may need to wash your hands several times to keep them from getting gloppy. If you prefer, use green frosting instead of green sprinkles for a stem. My mother uses almond slivers dyed green with food coloring (too messy, even for me!).

Store in a sealed container, separated by layers of wax paper if necessary. The candies can sit out for long periods, but it's best to store them in the refrigerator.

When Emma had one of these this year, she eyed me suspiciously and said, "Sweeeet. This is NOT healthy. Please can I have another one?"

Cream cheese bon bons

December Challenge: Holiday Treats
Challenger: Tiffany Schriever
Recipe: Cream cheese bonbons (aka Mexican wedding cakes)
This is a family favorite. I have made these cookies every Christmas for probably 10
years. One batch is never enough to satisfy my family and the Bloom family. This year, my gift came early and my nieces helped me bake.
Ingredients & directions:
For starters, 3/4 C Oleo is butter (in case you didn't know like me) and I always use walnuts. Cream butter and cream cheese until smooth. Add remaining ingredients and blend well. Roll dough into bit sized balls and place on ungreased baking sheet.
Exception to recipe - Bake at 325 for 16-20 min (ovens vary) until bottoms are lightly browned. Cool cookies on cooling rack. I pour some powdered sugar in a zip-lock bag, add 6 or so cookies, seal bag and shake to coat cookies.

chopping walnuts

dough is ready to be rolled into balls

rolling dough

baked cookies

baked, powdered and ready to eat!

You are going to love these cookies!

Cream cheese bon bons

December Challenge: Holiday Treats
Challenger: Tiffany Schriever
Recipe: Cream cheese bonbons (aka Mexican wedding cakes)
This is a family favorite. I have made these cookies every Christmas for probably 10
years. One batch is never enough to satisfy my family and the Bloom family. This year, my gift came early and my nieces helped me bake.
Ingredients & directions:
For starters, 3/4 C Oleo is butter (in case you didn't know like me) and I always use walnuts. Cream butter and cream cheese until smooth. Add remaining ingredients and blend well. Roll dough into bit sized balls and place on ungreased baking sheet.
Exception to recipe - Bake at 325 for 16-20 min (ovens vary) until bottoms are lightly browned. Cool cookies on cooling rack. I pour some powdered sugar in a zip-lock bag, add 6 or so cookies, seal bag and shake to coat cookies.

chopping walnuts

dough is ready to be rolled into balls

rolling dough

baked cookies

baked, powdered and ready to eat!

You are going to love these cookies!

Christmas Cookies, December 2009

Who doesn't love a plate full of assorted holiday cookies and candies. You don't need to make the whole assortment. Just give us your favorite holiday cookie or candy treat.

Christmas Cookies, December 2009

Who doesn't love a plate full of assorted holiday cookies and candies. You don't need to make the whole assortment. Just give us your favorite holiday cookie or candy treat.

big phat orb of AWESOME aka the holiday cheeseball

it's that time of year to indulge in all thing fatty and good...tops on my list being the CHEESEBALL! following is the recipe for creating a little holiday magic of your own...adapted from a martha stewart recipe, made extra fabulous by the amazing selection of reasonably priced fancy stuff at trader joe's and whipped into submission by my beloved julia child's inspired kitchenaid mixer.

the base:

1/2 lb or 8oz of shredded sharp cheddar cheese

1 pkg or 8oz of cream cheese

1/2 stick or 4 tbls of butter

1 tbls of whole milk or half & half

secret flavoring ingredient:

2 tbls of mango chutney (tj's mango ginger chutney)

beat in mixer until creamy and delicious then scoop mixture onto a large sheet of wax paper. wrap into a ball shape and stick in the freezer for a few. lick bowl.

chop nuts (tj's sweet and spicy pecans) and cranberries (tj's dried cranberries).

remove the creamy goodness from freezer. roll and shape in the merry blend of fruit and nuts. stand back and admire your orb of awesome for approximately 30 seconds. grab some wine and commence holiday festing!

...all you really need for a truly happy holiday...

big phat orb of AWESOME aka the holiday cheeseball

it's that time of year to indulge in all thing fatty and good...tops on my list being the CHEESEBALL! following is the recipe for creating a little holiday magic of your own...adapted from a martha stewart recipe, made extra fabulous by the amazing selection of reasonably priced fancy stuff at trader joe's and whipped into submission by my beloved julia child's inspired kitchenaid mixer.

the base:

1/2 lb or 8oz of shredded sharp cheddar cheese

1 pkg or 8oz of cream cheese

1/2 stick or 4 tbls of butter

1 tbls of whole milk or half & half

secret flavoring ingredient:

2 tbls of mango chutney (tj's mango ginger chutney)

beat in mixer until creamy and delicious then scoop mixture onto a large sheet of wax paper. wrap into a ball shape and stick in the freezer for a few. lick bowl.

chop nuts (tj's sweet and spicy pecans) and cranberries (tj's dried cranberries).

remove the creamy goodness from freezer. roll and shape in the merry blend of fruit and nuts. stand back and admire your orb of awesome for approximately 30 seconds. grab some wine and commence holiday festing!

...all you really need for a truly happy holiday...

Pie crust pinwheels-Brooke

I ended up with just one photo this time... Lee made Thanksgiving dinner for 12 people and I was his faithful assistant. Had too many things to keep track of!

Pinwheels are versatile, friggin' delicious, and made easily with half a doubled pie crust recipe (for example, 1/2 for pumpkin pie; 1/2 for pinwheels). They can be made as an hors d'oeuvre, side or dessert, depending on the filling.

In the photo, our favorite two types are shown:
-(front) cheddar, chive and crumbled bacon
-(rear) pizza pinwheels- mozzarella, sauce, pepperoni, onion

The basic recipe is from an Associated Press article, where they give good directions about how to mix/spread the filling, roll, and cut: http://abcnews.go.com/Entertainment/wireStory?id=8844697

Lee makes a lard-based traditional pie crust (a recipe he prefers not to divulge) but any pie crust recipe can be used.

We have tried pinwheels lots of ways, and here's what we've learned:
-Use parchment paper. It eliminates sticking.
-Cut with a sharp, non-serrated, floured knife.
-The end pieces will probably look weird. Oh well.
-Spray Pam or something on the tray.
-On savory pinwheels, a sauce prevents them from being too dry.
-On sweet pinwheels, use generous sugar and spices, or it will taste boring.

AND

Kids LOVE these things!

Pie crust pinwheels-Brooke

I ended up with just one photo this time... Lee made Thanksgiving dinner for 12 people and I was his faithful assistant. Had too many things to keep track of!

Pinwheels are versatile, friggin' delicious, and made easily with half a doubled pie crust recipe (for example, 1/2 for pumpkin pie; 1/2 for pinwheels). They can be made as an hors d'oeuvre, side or dessert, depending on the filling.

In the photo, our favorite two types are shown:
-(front) cheddar, chive and crumbled bacon
-(rear) pizza pinwheels- mozzarella, sauce, pepperoni, onion

The basic recipe is from an Associated Press article, where they give good directions about how to mix/spread the filling, roll, and cut: http://abcnews.go.com/Entertainment/wireStory?id=8844697

Lee makes a lard-based traditional pie crust (a recipe he prefers not to divulge) but any pie crust recipe can be used.

We have tried pinwheels lots of ways, and here's what we've learned:
-Use parchment paper. It eliminates sticking.
-Cut with a sharp, non-serrated, floured knife.
-The end pieces will probably look weird. Oh well.
-Spray Pam or something on the tray.
-On savory pinwheels, a sauce prevents them from being too dry.
-On sweet pinwheels, use generous sugar and spices, or it will taste boring.

AND

Kids LOVE these things!

The Two Saucy Sisters (or What is Thankgiving without Cranberry sauce and Gravy)

I have a unique family to feed during the holidays - my 4 are all vegetarian, most others are quite omnivorous, and one brother follows the Caveman diet. So, presented with all that, everything is vegetarian but the turkey. Caveman brother won't eat sugar but loves cranberries. So in past years the need arose to come up with a meatless gravy and a sugarless cranberry sauce so I am posting both of these.

For the Cranberry sauce you will need:


12 oz. package of fresh cranberries
1/2 cup fresh squeezed orange juice
3/4 cup good honey
1/2 cup H2O
2 cinnamon sticks
A grate or two of nutmeg

Put the water and cranberries in a sauce pan and bring to a boil. Boil for about 5 minutes then add the orange juice, honey, cinnamon sticks. Simmer at a low bubble for about 15-20 minutes until things start to thicken up (it will thicken more as it cools). Turn off the heat and grate on a bit of nutmeg.


For the gravy we do a rich mushroom gravy and so far no one has missed the gibblets!! You will need:



1-2 pkgs. Baby bella mushrooms, cleaned and sliced
2 lg. cloves of garlic (minced or mashed)
1 sweet onion minced
1-2 Tbsp flour
Olive oil
Vegetable Broth (I like using Better than Bullion brand Vegetable Base)
1 tsp dried oregano
1 Tbsp rubbed sage
1 Tbsp dried parsley
1 tsp celery salt
Salt and pepper to taste

Toast the flour in a dry skillet until lightly browned - remove from heat and set aside.




Heat 2 Tbsp of olive oil in a sauce pan and add the onion and garlic. Saute until transparent. Add 2 cups of water and the 2 Tbsp of Vegetable Base (or add 2 cups vegetable broth, any type). Using an immersion blender, pure until smooth - set aside.


In a skillet, heat 3-4 Tbsp olive oil and add the mushrooms and spices, and saute until the mushrooms are "done". Sprinkle on 2 Tbsp of the toasted flour and mix well.


Scoop the mushroom mixture into the sauce pan with the broth and onion mixture and bring to a simmer over med heat. Simmer for about 3-4 minutes stirring constantly until the mixture thickens a bit. If too thick, thin with water or a bit more broth.


Family arrived, things got busy and we had a great time - and I forgot to take photos of these in their holiday serving dishes and of them going into various mouths!! I can report however that both were enjoyed fully by all the members of the family regardless of their diets. There aren't even any leftovers to photograph!!!

Hope you all had a great and filling Thanksgiving!

The Two Saucy Sisters (or What is Thankgiving without Cranberry sauce and Gravy)

I have a unique family to feed during the holidays - my 4 are all vegetarian, most others are quite omnivorous, and one brother follows the Caveman diet. So, presented with all that, everything is vegetarian but the turkey. Caveman brother won't eat sugar but loves cranberries. So in past years the need arose to come up with a meatless gravy and a sugarless cranberry sauce so I am posting both of these.

For the Cranberry sauce you will need:


12 oz. package of fresh cranberries
1/2 cup fresh squeezed orange juice
3/4 cup good honey
1/2 cup H2O
2 cinnamon sticks
A grate or two of nutmeg

Put the water and cranberries in a sauce pan and bring to a boil. Boil for about 5 minutes then add the orange juice, honey, cinnamon sticks. Simmer at a low bubble for about 15-20 minutes until things start to thicken up (it will thicken more as it cools). Turn off the heat and grate on a bit of nutmeg.


For the gravy we do a rich mushroom gravy and so far no one has missed the gibblets!! You will need:



1-2 pkgs. Baby bella mushrooms, cleaned and sliced
2 lg. cloves of garlic (minced or mashed)
1 sweet onion minced
1-2 Tbsp flour
Olive oil
Vegetable Broth (I like using Better than Bullion brand Vegetable Base)
1 tsp dried oregano
1 Tbsp rubbed sage
1 Tbsp dried parsley
1 tsp celery salt
Salt and pepper to taste

Toast the flour in a dry skillet until lightly browned - remove from heat and set aside.




Heat 2 Tbsp of olive oil in a sauce pan and add the onion and garlic. Saute until transparent. Add 2 cups of water and the 2 Tbsp of Vegetable Base (or add 2 cups vegetable broth, any type). Using an immersion blender, pure until smooth - set aside.


In a skillet, heat 3-4 Tbsp olive oil and add the mushrooms and spices, and saute until the mushrooms are "done". Sprinkle on 2 Tbsp of the toasted flour and mix well.


Scoop the mushroom mixture into the sauce pan with the broth and onion mixture and bring to a simmer over med heat. Simmer for about 3-4 minutes stirring constantly until the mixture thickens a bit. If too thick, thin with water or a bit more broth.


Family arrived, things got busy and we had a great time - and I forgot to take photos of these in their holiday serving dishes and of them going into various mouths!! I can report however that both were enjoyed fully by all the members of the family regardless of their diets. There aren't even any leftovers to photograph!!!

Hope you all had a great and filling Thanksgiving!