recipe

Eating My Way Through the Holidays: Special Edition 

Eating My Way Through the Holidays! What’s cooking in Gail’s Kitchen? Home For the Holidays: White Chocolate Cranberry Spice Bars! Like snowdrops over a country field, the white chocolate bits add a sweet creaminess to the crumb bars offsetting the tart tangy taste of cranberry sauce. You may notice a warm sweet-heat every once in awhile. It’s the candied baby ginger infused throughout. I use all-natural crystallized ginger slices and chop them up for added zing. For the merriest of holidays, make a batch of these bite-sized guilty pleasures. Perfect for a cookie exchange. 
WHITE CHOCOLATE CRANBERRY SPICE BARS
Ingredients:

2 cups flour

1teaspoon salt

1/2 teaspoon baking soda

3/4 cup butter

1 cup sugar

1 1/2 cups chunky cranberry sauce

1/4 cup crystallized ginger

1 cup white chocolate chips

1 cup powdered sugar

2 tablespoons milk
Directions:

Preheat oven to 350°. Cream together sugar and butter. Mix flour, salt, and baking soda together. Add dry ingredients together. Spread 3/4 of batter into a 9″x13″ greased dish. Gently press down with a spoon to level. Divide cranberry sauce over top. Sprinkle white chocolate chips over cranberry mixture. Fill in with chopped crystallized ginger. Crumble remaining batter on top. Bake for 30-35 minutes. Cool slightly and cut into squares or triangles. To make glaze, mix powdered sugar with milk, stirring until smooth. Drizzle over bars. 

Eating My Way Through the Alphabet; Letter Z

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Zested Orange Cranberry Sauce! Infuse the traditional cranberry sauce with cinnamon, orange, and citrus to reap a perfect blend of holiday flavors. By simmering the mixed fruits together, it transforms ordinary sauce into a fancier version of a popular classic. Elevate your taste buds from semi-sweet to welcome complement. Top off baked Brie, spoon onto a dish of yogurt, or slather across a piece of toast. It’s perfect for now as well as all season long. 
ZESTED ORANGE CRANBERRY SAUCE
Ingredients:

1/2 cup orange marmalade 

2 tablespoons grated orange rind

1/8 teaspoon granulated lemon zest

3/4 cup sugar

2 cinnamon sticks

1 cup fresh orange juice, from 2 oranges

1 12-ounce package fresh cranberries 
Instructions:

Combine marmalade, orange rind, and lemon zest. Set aside. Combine juice, sugar, and cinnamon sticks in a medium saucepan. Bring to a boil. Add cranberries and return to boil. Reduce heat. Simmer for 10 minutes or until cranberries pop and sauce begins to thicken. Remove from heat. Stir in marmalade mixture. Cover and chill. 

Eating My Way Through the Alphabet; Letter Y

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Your Classic Green Bean Casserole! Can we ever get enough of this all-time favorite side dish? I think not! It seems there are all sorts of variations on this classic holiday casserole. Some of my friends only use French-style green beans while others prefer freshly snapped. And the seasonings are all over the map from Hawaiian sea salt medleys to crushed Midwest garden herbs. I keep it simple because, honestly, once you add the French fried onion rings, everything else takes a back seat. 
YOUR CLASSIC GREEN BEAN CASSEROLE 
Ingredients:

2 cans whole green beans, drained and cut-up

1 can cream of mushroom soup, undiluted 

1/2 cup light cream

1/8 teaspoon Mrs. Dash herb and garlic seasoning

1/8 teaspoon seasoned salt

1 1/2 cups French fried onions
Instructions:

Preheat oven to 325°. Spray a medium casserole dish with nonstick spray. Combine green beans, cream of mushroom soup, light cream, herb seasoning, and salt. Mix well. Fold in 1/2 cup of French fried onion pieces. Place in casserole dish. Spread evenly. Arrange remaining French fried onion rings over top around the edges leaving the center open. Bake 30-35 minutes. 

Eating My Way Through the Alphabet; Letter X

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: “Xingzi” Apricot and Fruit Tarts! Three bites. That’s all. Three bites. Someone once told me portion control is all about savoring the taste. I agree. Discover a guilt-free way to float through the holiday parties. When you are asked to bring a dish to share, mini tarts can be prepared in a few minutes leaving you plenty of time for a rejuvenating bubble bath. These adorable sweet and savory tarts are exactly three bites. Put them to the test. 
“XINGZI” APRICOT CAMEMBERT TARTS
Ingredients:

15-count package Mini Fillo Shells, thawed

1/4 cup apricot jam; or assorted flavors

Wheel of Brie or Camembert cheese

1 teaspoon almonds, finely chopped

1 teaspoon pecans, finely chopped

1/8 teaspoon crushed red pepper flakes

Blueberries for garnish
Instructions:

Preheat oven to 350°. Place the Fillo shells into a mini muffin tin. Remove skin from cheese. Discard. Cut the Brie or Camembert cheese into a small cube to place into the bottom of each Fillo shell. Gently drop a dollop of jam on top of each cube of cheese. Sprinkle with finely chopped nuts, red pepper flakes, or a blueberry. Bake for 10-15 minutes until the cheese is bubbly and the jam begins to caramelize. Remove from oven and serve at room temperature. 

Eating My Way Through the Alphabet; Letter W

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Winterfest Walking Tacos! Here’s the perfect “Grab and Go” snack when you’re heading out the door. This time of year towns all over the world celebrate the holiday season with dazzling displays of outdoor Christmas lights. From Santa’s Workshop to high-tech Winter Wonderlands, the animation never stops. Pile the kids on board and have a tailgate party in your car, truck, or SUV. Keep it simple by using plastic picnic tumblers for easy handling. Enjoy a tasty snack while embracing the spirit of the holidays. 
WINTERFEST WALKING TACOS 
Ingredients:

1 pound ground beef

1 package taco seasoning mix

15-ounce can chili beans

10-ounce can tomato bits and sauce 

2 cups shredded romaine

1 cup cheddar cheese, finely shredded 

10-ounce bag of corn chips, slightly crushed

1/3 cup salsa
Instructions:

Brown ground beef in a large skillet. Stir over medium heat until completely cooked. Drain. Add taco seasoning packet, chili beans, tomato bits and sauce. Stir well. Bring to a boil. Reduce heat and simmer uncovered for 20 minutes or until thickened. Stir occasionally. Before serving, assemble corn chips in the bottom of each cup followed by beef mixture and toppings of choice. Eat with a fork.  

Eating My Way Through the Alphabet; Letter U

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Unbelievable Cheesy Pimiento Spread! If you’re a cheese lover, this is a “must-do” appetizer. It is guaranteed to bring big raves at the next holiday gathering. The smokey-peppery version is sure to test your willpower. Should it just be slathered on crackers or bagel chips? What about apple slices? Or will you take it one step further and build a grilled cheese sandwich on sourdough bread? Whatever you choose, create all sorts of ideas for enhancing this nostalgic Southern favorite. 
UNBELIEVABLE CHEESY PIMENTO SPREAD 
Ingredients:

1/2 cup mayonnaise 

2 teaspoons French Dijon mustard 

1 teaspoon Worcestershire sauce 

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon seasoned salt

1/8 teaspoon white pepper 

4-ounce jar of diced pimientos, drained

2 green onions, snipped

8 ounces extra sharp yellow cheddar cheese, finely shredded 

10 ounces sharp white cheddar cheese, medium shredded 

1 teaspoon sriracha hot chili sauce (optional)
Instructions:

In a large bowl, stir together mayonnaise, mustard, Worcestershire sauce, red pepper flakes, seasoned salt, and pepper. Mix well. Fold in pimientos and onions. Stir in both cheeses until blended. Add sriracha for a kick of heat. Chill one hour or overnight. 
Serving Suggestion: Serve as an Appetizer with crackers or assorted vegetables. Also excellent as finger sandwiches. 
*For block cheeses, grate one kind with small holes and the other with medium holes on a box grater or using food processor blades. 

Eating My Way Through the Alphabet; Letter S

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Sugar-Spun Sponge Candy! Take a walk down Memory Lane. Wonderful childhood memories come flooding back with this old-time classic favorite. You will seldom find it in candy stores unless you happen to stumble upon a family-owned place where the bell above the doorjamb jingles as you cross the threshold. Once inside, the glass showcase will feature this honeycomb-type toffee, golden in color, nestled inside a rich chocolate covering. It’s crisp and air-filled with a sponge-like appearance. Once you’ve had it, the memories linger on. Spoil yourself and make up a batch. Just like magic, it can be whipped up in about 15 minutes. Carry on the tradition, or begin your own this year. 
SUGAR-SPUN SPONGE CANDY
Ingredients:

1 cup sugar

1 cup dark corn syrup 

1 tablespoon vinegar 

1 tablespoon baking soda
2 cups semi-sweet chocolate morsels 

3 teaspoons vegetable oil
Instructions:

Combine sugar, corn syrup, and vinegar in a heavy-bottomed 3-quart pan. Cook over medium heat, stirring until sugar dissolves. Continue cooking about 10 minutes until mixture reaches 300° on a candy thermometer, or a drop of syrup becomes brittle in a glass of cold water. Immediately remove pan from heat and sift in baking soda. Mixture will foam up madly. Stir gently but thoroughly. Pour into well-buttered 9″ square pan. Do not spread. Let cool. Remove from pan and break into pieces over a large bowl. Sugary crumbs will appear all over the counter if the bowl is too small. 
Instructions for Chocolate Coating:

Pour chocolate morsels into a glass bowl. Add 3 teaspoons of vegetable oil. Stir. Place in microwave for 5 minutes on 30% power. Halfway through, stir to blend smooth. Do not over cook. Keep warm on the stovetop over a double boiler. Dip each piece of sponge candy into chocolate. Coat completely or halfway depending on preference. The honeycomb and chocolate look appealing, in my opinion. Place pieces on waxed paper lined sheet pan. Chill to set. 

Eating My Way Through the Alphabet; Letter R

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Roasted Turkey Breast! Life just got a little easier. Instead of cooking an entire holiday bird, it is just as rewarding to roast a turkey breast. You still get the herb seasonings and butter-basted juicy portions, along with drippings for a savory pan gravy, without all the time and effort. It’s simple, economical, and carves up nicely. One more reason to serve turkey for any occasion.  
ROASTED TURKEY BREAST 
Ingredients:

5-pound bone-in turkey breast, thawed

1/8 teaspoon parsley 

1/8 teaspoon thyme

1/8 teaspoon rosemary 

1/8 teaspoon sage 

1/8 teaspoon white pepper

1 teaspoon sea salt

2 tablespoons butter, softened
Instructions:

Preheat oven to 325°. Place turkey breast side up in a roaster. Insert meat thermometer so the tip is at the thickest part of the breast meat. Brush the bird with butter. Sprinkle seasonings over all. Add enough water to cover the bottom of the pan. Do not use a lid. Every hour, baste the breast with butter or pan drippings. Turkey is done when the thermometer reads 185°, approximately 2 1/2 hours. There is no substitute for a meat thermometer for determining the doneness of a turkey, in my opinion. Remove from oven and allow it to stand for 15-20 minutes before carving. The skin will be crisp and the breast meat will be moist. 

Eating My Way Through the Alphabet; Letter Q

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Quazy Carrot Cake! “What’s up, Doc?” is something we’ve all heard Bugs Bunny say more than once. You may find yourself asking the same question when you take a bite of this tasty version of Carrot Cake. It’s loaded with fresh carrots, pineapple tidbits, and chopped pecans. The crowning moment comes when you smack your lips together over the wonderful cream cheese icing. I have seen expressions of jubilation over this award-winning dessert. Treat yourself to something special this weekend. 
QUAZY CARROT CAKE
Ingredients:

2 cups flour

2 cups sugar

1 teaspoon baking soda

2 teaspoons baking powder 

2 teaspoons cinnamon 

1 1/4 cups vegetable oil

4 eggs

3 cups carrots, grated

1 cup crushed pineapple, drained 

1 cup pecans, chopped 
Ingredients for Icing:

1/2 cup butter, softened 

8 ounces Neufchâtel cheese, softened 

3 1/2 cups powdered sugar

1 teaspoon vanilla 
Instructions:

Preheat oven to 350°. Spray a 9″x13″ pan with nonstick oil. Combine flour, sugar, baking soda, baking powder, and cinnamon. Mix well. Add oil, eggs, carrots, pineapple, and nuts. Beat for 2 minutes on medium speed. Transfer to baking dish. Bake for 45 minutes or until done. Meanwhile, cream together the butter and Neufchâtel cheese. Add powdered sugar and vanilla. Beat until smooth and creamy. When cake is cool, top with cream cheese icing. Garnish with a pecan half.