Rosemary Mixed Nuts
by Julie Turetzky
A quick and easy snack for the holidays! I’m not sure where this recipe came from but we make them often during the holidays for a spicy treat.
3 Tbsp Unsalted Butter
1 Tbsp Dried Rosemary (chopped)
1-1/2 tsp Pink Salt
Cayenne pepper to taste
3 Cups Mixed Nuts
(or use your favorites, I like pecans the best)
Melt butter and combine with rosemary, salt and cayenne. Mix with nuts, tossing to coat. Spread evenly on a cookie sheet and bake at 350° for about 10 minutes.
Mini Pumpkin Muffins
A fun recipe to make with the kids this holiday season. Make these in the toaster oven to keep it simple!
¾ Cup Flour
¼ Cup + 2 Tbsp Sugar
¼ Tsp Baking Soda
1/8 Tsp Salt
¼ Tsp Cloves
¼ Cup Oil
1 Egg (beaten)
2 tbsp Water
½ Cup Pumpkin (puree)
¼ tsp Cinnamon
¼ tsp Nutmeg
Bake in a mini muffin pan at 350° for about 20 minutes.
Makes 6 mini muffins.
Creamed Eggs over Cornbread
by Bob Shogren, Director, Casa Grande Alliance
Our paternal grandmother lived on the island of Maui in the 1970s. In 1974, we flew from Green Bay, Wisconsin, to San Francisco to catch the flight to Honolulu. On the United Air flight, we were served this remarkably tasty dish for breakfast while flying over the Pacific Ocean.
We have eaten creamed eggs and cornbread for Christmas breakfast for the past 40-plus years.
1 Stick butter
5 tbs Flour
1 cup Ice-cold milk
12 Hard-boiled eggs
2 boxes Jiffy Corn Bread mix
Salt, pepper to taste
1. Make a simple white sauce. Melt the stick of butter in a heavy pan until simmering. In a container with a good lid, mix the flour and ice-cold milk together and shake until smooth. Slowly whisk the flour milk mixture into the butter until it is all incorporated. Stir for about 1 minute over fairly high heat. Add more milk as needed to get a smooth sauce. Salt and pepper to taste.
2. Boil the eggs. If you haven’t tried this in an InstaPot, it is highly recommended. Once the eggs are peeled, give the eggs a rough chop and add to the white sauce. We usually save a few yokes to chop finely and use as garnish on top.
3. Make the cornbread. Well-greased cast-iron skillets work the best. Keep an eye on the timer to make sure the cornbread does not dry out.
4. Split open a piece of cornbread and ladle the egg mixture directly onto the cornbread and enjoy.
* You can substitute toast or English muffins for cornbread
by Tiffanie Grady-Gillespie, Certified Physical Trainer, Certified Corporate Wellness Coach, WickedFiTT
Here’s my super easy, healthy spin on a yuletide yummy!
12 oz Semi-sweet chocolate, chopped
2 cups Whole-milk plain Greek yogurt
1/2 tsp Vanilla extract
1/4 cup Mini semisweet chocolate chips
6 Candy canes (3 ounces), crushed into small pieces
1/2 tsp Coarse sea salt
1. Line a rimmed baking sheet with parchment paper.
2. Place chopped chocolate in a double boiler over simmering water; heat, stirring often, until melted. (To improvise a double boiler, bring 1 inch of water to a simmer in a medium saucepan over medium heat. Place chocolate in a medium heatproof bowl that sits above the simmering water.) Pour the melted chocolate onto the parchment-lined pan, spreading it into an even layer about 1/8-inch thick. Refrigerate until the chocolate just begins to set, about 10 minutes.
3. Meanwhile, combine yogurt and vanilla in a small bowl. Drizzle the yogurt mixture over the chocolate. Then, lightly spread it in an even layer over the chocolate. Sprinkle with mini chocolate chips, candy cane pieces and salt.
4. Freeze until the yogurt is completely set, about 2 hours.
5. Break into 20 pieces; serve frozen.