Some of your fondest holiday memories are wrapped up with the flavors, textures and aromas of time-tested family recipes, right? We’re talking Grandma’s gingerbread cookies, your uncle’s rosemary potatoes, or sizzling roast turkey right out of the oven. In the spirit of the season, our team wanted to share some of their most cherished and delicious traditions – from our homes to yours. We hope you take a few of these and make them your own!
Amy’s Aunt Lil’s Shortbread
- 1 cup unsalted butter, softened
- ½ cup sugar
- 2 cups all-purpose flour
Cream butter and sugar until light and fluffy. Gradually mix in flour. Press dough into an ungreased baking pan and prick with a fork. Bake at 325 degrees for 30-35 minutes, or until light brown. Cut into squares while warm. Cool on a wire rack and enjoy.
Fun fact: Amy doesn’t actually have an Aunt Lil.
Mandy’s Great Aunt’s Sour Cream Cornbread
- ¾ cup corn meal
- 1 cup flour
- ½ cup sugar
- 2 tsp. baking powder
- ½ tsp. baking soda
- ¾ tsp. salt
- 1 cup sour cream
- ¼ cup milk
- 1 egg
- 2 Tbsp. shortening
Combine dry ingredients, then mix in wet ones. Bake on 425 degrees for 20 minutes. Wait for your family to ask what is in the oven, oh it’s just the aroma of warm, homemade bread.
Wendy’s Bacon Wrapped Dates
- 12 pitted dates
- 3 oz. goat cheese
- 6 large strips of bacon
Line a baking sheet with parchment paper. Cut slits in the dates and fill with goat cheese. Wrap bacon around stuffed dates and stick a toothpick through the middle. Be patient – this process takes about 30 minutes. Lay on baking sheet and cook for 10 minutes at 375 degrees, flip dates over and cook another 10 minutes or until bacon is completely cooked.
Sam’s Instant Pot Broccoli and Cheese Soup
- Sam doesn’t consider herself a great culinary artist, but she says this recipe is delicious and fool-proof! Plus, it’s a healthier comfort food option.
Shoshanna’s Curried Chutney Cheesecake (Phew – try to say that three times fast.)
Cheesecake
- 1 cup lightly toasted chopped pecans
- 1/2 cup toasted flaked coconut
- 16 oz cream cheese, softened
- 1/2 cup fruit chutney
- 2 eggs
- 1/2 cup thinly sliced green onions
- 1/2 tsp minced garlic
- 2 tsp curry powder
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
Chutney Topping
- 1/2 cup fruit chutney
- 1/2 cup toasted chopped pecans
- 3/4 cup sliced green onions
Instructions
- Prepare the pan: Butter a 7-inch springform pan. Sprinkle 1/2 of the pecan and coconut mixture into the pan and set aside.
- Prepare the cheesecake: Beat the cream cheese until fluffy. Gradually beat in the chutney. Add eggs, green onions, garlic, curry powder, salt and cayenne pepper. Mix well.
- Bake the cheesecake: Spoon the mixture into the prepared pan. Bake at 300°F for 48–55 minutes or until firm.
- Cool and chill: Cool to room temperature. Chill in the refrigerator for at least 2 hours.
- Assemble the cheesecake: Remove the cheesecake from the springform pan and place it on a serving plate. Press the remaining pecan and coconut mixture onto the sides of the cheesecake.
- Add the topping: Spread the chutney topping over the top of the cheesecake. Sprinkle toasted pecans around the edges of the cheesecake. Sprinkle green onions inside the pecan border, forming 4 concentric circles for decoration.
- Serve with crackers for a unique and flavorful appetizer or snack. Enjoy!
This holiday season, as you look forward to the year ahead, remember that we are here to help you and your team get 2025 off to a successful start! Reach out to Barbara Wray at (512) 479-9834 or barbara@wickmarketing.com if we can answer any questions.
