Holiday Treats
The Carefree Gourmet 
By Joyce McCombs

I’d planned to bring you an interview with Joanna Holbrook this week featuring the wonderful sourdough breads and goodies her talented family creates at their Homestead Hearth Bakery. For one reason and another, we’ve put that on hold for a bit, which turned out to be fine, since some great ideas came my way lately that I can’t wait to share.

What are your holiday food traditions? Everyone seems to have a family favorite, or at least a good story about why the season doesn’t seem complete unless certain treats are on the menu. We are having the annual Christmas Pizza Fest and Gift Extravaganza with our very dear extended Delta family members. It’s always a hoot to see what they concoct, and even more fun to taste each others creations and to try and remember how we got started doing “the pizza thing”. And early on Christmas morning my own family will enjoy my cinnamon rolls and Steve’s awesome coffee while we gather together to open gifts. I can tell you right now that we’re all anticipating that first bite of Delta Meat ham - yum! I’m tickled that our daughter in law, Danielle, loves quiche. My guys have never liked eggs very much, so that’s our special ladies treat. I don’t need to bake as much I used to, but we usually manage to decorate a few sugar cookies just for the fun of making a huge mess and laughing around the kitchen table. We’ve found that the important thing is to make sure a tradition is still fun - and to not be afraid to try something new. Here’s hoping the same is true for you and that you’ll find a treasure in the column this week that will help the next few weeks go smoothly.

Chocolate Popcorn Bars
These are so easy and so fast. Just be sure to pop the corn the old fashioned way - or use unsalted microwave corn. The pre-salted microwave style won’t work - I found out the hard way! Use a disposable aluminum pan and wrap with colorful plastic wrap for the perfect take along hostess gift.

Butter an 8 inch square baking dish and set aside.
In a large, microwave safe bowl, combine:
One six ounce package chocolate chips
1/4 cup light corn syrup
1/4 cup butter
Cook on high 3 minutes, stir well, then cook 2 more minutes, stirring occasionally until chocolate is smooth. Stir in
1/2 cup powdered sugar
1 teaspoon vanilla
Mix well then add:
6 cups plain popcorn
1/2 cup coconut
1/2 cup powdered sugar
Stir gently until coated evenly. Use a rubber spatula and press into baking dish. Chill until firm, about 30 minutes. Cut into 2 inch squares for 16 servings.

Teriyaki Snack Mix
See if you’re Gridiron Gang appreciates this spicy change from the landslide of sugary treats.

1/4 cup butter
2 cups Rice Check
2 cups Corn Check
1 cup honey roasted peanuts
1 five ounce can chow mein noodles
3 tablespoons teriyaki sauce
1 tablespoon dark sesame oil
1 teaspoon garlic powder

Preheat oven to 250 and lightly butter a 13 x 9 inch baking pan. Combine cereal, peanuts and noodles in medium bowl. Melt butter in small glass measure in microwave, then add teriyaki sauce, oil and garlic powder and whisk together until well blended. Drizzle over cereal mixture until evenly coated. Spread mixture in single layer in buttered baking pan and bake one hour, stirring every 15 minutes. Cool completely on wire rack and store in airtight container for up to two weeks.

Crispy Spiced Nuts
A jar of these with a wedge of good cheese, a box of fancy crackers and a bottle of sparkling cider make a great gift, too.

2 cups walnuts, pecans or almonds
(or a mixture of all three)
3 tablespoons butter
3 tablespoons soy sauce
2 teaspoons lemon juice
3/4 teaspoon ginger
1/2 teaspoon garlic powder

Preheat oven to 325. Spread nuts on foil or parchment lined baking sheet and bake for 5 minutes until lightly browned, stirring twice. Meanwhile, melt butter, and then stir in remaining ingredients. Pour over nuts, stirring well to coat evenly, and bake 15 minutes, stirring every five minutes. Nuts will become even crispier as they cool.

Last Call Turkey Supreme
I know we just had Thanksgiving, but lots of folks like turkey for Christmas, too. Or you may have leftover turkey still tucked away in the freezer - here’s a way to use up that little treasure. This only takes two cups of turkey (or chicken) but it makes 8 generous servings and will reheat endlessly with no apparent damage. Don’t let the long ingredient list scare you - you probably have everything on hand already, or soon will.

Preheat oven to 375 and spray a 2 quart baking dish.
Combine in large bowl:
2 cups chopped turkey
2 cups cooked rice
1 cup sliced celery
1 can cream of chicken soup
1 cup any cooked or canned vegetable
One 8 ounce can sliced water chestnuts, drained
3/4 cup mayonnaise
2 teaspoons lemon juice
Salt and pepper
Place mixture in prepared baking dish. Then combine:
2 1/2 cups crushed corn flakes
2 tablespoons melted butter
2 tablespoons parsley
Sprinkle over turkey mixture, pressing down crumbs slightly. Bake casserole at 375 for 35 minutes until topping is light brown.

Halibut Chowder
Incredibly rich and creamy, this chowder is just the thing to make in a cast iron Dutch oven, but you can also transfer it to your crock pot where it will keep happily for hours, so you can curl up and rest while the troops feed themselves for once. Good with hot, crusty bread and a big green salad.
One bunch green onions thinly sliced
2 teaspoons minced garlic
2 tablespoons butter
4 cans cream of potato soup
2 cans cream of mushroom soup
4 cups milk
Two 8 ounce packages cream cheese
1 1/2 pounds halibut or salmon (or both)
2 cups sliced frozen or canned carrots (or cooked fresh)
2 cups frozen corn
1/8 teaspoon cayenne pepper

Get the onions and garlic going in the butter over medium heat and cook until tender. Add the soups, milk and cream cheese, and lower the heat a bit until the cheese is completely melted, stirring now and then. When the cheese is melted, bring it back slowly to a boil, then add fish, carrots and corn. Cover, reduce heat and simmer until fish flakes easily. Add cayenne pepper to taste.

Snappy Ginger Muffins

These are just as fragrant as cinnamon rolls when they’re baking, so be prepared for lots of healthy sniffing and some very happy noses.

Preheat oven to 350 and have paper lined muffin tins ready.
Beat until light:
1/2 cup vegetable oil
1/4 cup sugar
1/4 cup brown sugar
Add:
1 cup molasses
1 egg
Combine in small bowl:
3 cups flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon salt
Stir into molasses mixture, alternating with:
1 cup water

Fill paper lined muffin cups two thirds full. Bake at 350 for 20 to 25 minutes. Cool in pan 10 minutes before removing to wire rack. Makes about 20 muffins.

I’m planning a few last minute gift ideas next time, along with some lovely hot beverages to keep you toasty on New Year’s Eve. Remember: Keep it fun, keep it simple, and keep warm this holiday season!
 

Index to Carefree Gourmet Articles

Sourdough Sensations June 29, 2007

Kitty Treats June 29, 2007

Dog Treats April 20, 2007

Sandwich Plan March 23, 2007

Carefree Wacky Ingredients March 8, 2007

Homestead Hearth January 25, 2007

Carefree Cooking 101 January 11, 2007

Holiday Punch December 23, 2006

Holiday Treats December 12, 2006

Thanksgiving II November 20, 2006

Standby Favorites October 16, 2006

Cabbage October 11, 2006

Apples September 22, 2006

Kids Cook July 6, 2006

Wacky Tips June 8, 2006

Graduation May 11, 2006

African Cuisine April 13, 2006

A Bit of Irish March 23, 2006

Crazy for Carrots March 9, 2006

February Vacation February 23, 2006

Easy Budget January 12, 2006

Christmas Treats December 22, 2005

Sweet Surprises December 8, 2005

Turkey Times  November 22, 2005

Grand Champions - Part 2 - October 13, 2005

Janet Boyer September 22, 2005

Grand Champions September 5, 2005

Blueberries  August 12, 2005

Halibut and Zukes July 28, 2005

Orange Juice July 14, 2005

Happy Birthday June 30, 2005

Honey June 9, 2005

Picnic Dishes May 26, 2005

Celebration Salads May 12, 2005

Kraft Foods April 21, 2005

Shrimp April 7, 2005

Carry on Airline snacks March 25, 2005

Sandwiches March 10, 2005

Back from Vacation February 24, 2005

Super Bowl Snack Attack  January 14, 2005

Ginger Snaps December 29, 2004

Christmas Memories - December 12, 2004

Thanksgiving November 23, 2004

Glen and Meat  October 29, 2004

Blueberry Pie Champion  September 30, 2004

Fair Winners  September 2, 2004

Glen's Knives June 11, 2004

Aunt Aggie Tells All... May 13, 2004

Crazy About Catsup April 29, 2004

Carefree Clearance Special April 8, 2004

Seattle Adventure March 26, 2004

Vegas, part 2 March 12, 2004

Vegas Wind February 12, 2004

Casserole Bonanza January 11, 2004

No Fuss Dishes  December 19, 2003

Fake and Bake Christmas  December 11, 2003