It’s Home Cookin’!Nov 05, 2018 11:43AM ● By Jason Huddle
It’s Home Cookin’!
AT THIS TIME OF YEAR, MEMORIES OF the family KITCHEN AND THE AROMAS OF SPECIAL RECIPES COMPEL US TO BREAK OUT THE COOKBOOKS AND INDEX CARDS, NO MATTER HOW TORN OR TATTERED. or maybe some newer recipes are becoming standards that will stand the test of time. in anticipation of those holiday meals, BOTH STAFF AT – AND readers OF – CABARRUS MAGAZINE WOULD LIKE TO SHARE SOME OF THEIR FAVORITES.
Submitted by Kristy Huddle
This recipe was passed down from my grandmother, Hazel Bryant, to my mom and then on to me. The aroma while they bake takes over the entire house and once I gave one to my husband hot out of the oven, he was hooked. From then on, the holiday season wasn’t official until I’d made a batch of sausage balls.
GRANDMA BRYANT’S Sausage Balls
6 cups baking mix (Bisquick or the like)
2 lbs. shredded sharp cheddar cheese
2 lbs. sage-flavored sausage at room temperature
(Jimmy Dean’s or Neese’s are recommended)
Preheat oven to 300˚F. and grease a baking sheet. Mix all ingredients together in a bowl until you can pull a piece out and make a well-formed ball out of the mixture. Hand-roll sausage balls a little smaller than a golf ball and arrange on the prepared baking sheet. Bake until meatballs are no longer pink in the middle and browned on the outside (approx. 25-30 minutes).
Submitted by Hillary Nicholson
This is our holiday morning (Thanksgiving, Christmas and New Years) breakfast tradition. It’s a great, delicious, but most importantly, simple breakfast we make and eat together while I prepare for the large holiday meal!!
HOLIDAY BREAKFAST PIZZA
Pillsbury pizza crust
1 package cooked sausage, crumbled
1 package cooked bacon, crumbled
1 envelope country gravy mix
2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
8 oz. shredded cheddar cheese
4 oz. shredded Pepper Jack cheese
Preheat oven to 350˚F. Place pizza crust in a round pizza pan with points toward the center. Bake for 11-13 minutes or until golden brown. Meanwhile, prepare gravy according to package directions in a medium saucepan. Stir sausage crumbles into thickened gravy; set aside. Fry bacon in medium frying pan, remove from pan and crumble when cool enough; set aside. In a small bowl, whisk together the eggs, milk, salt and pepper. In a large skillet, heat butter over medium heat. Add egg mixture, cook and stir until almost set. Spread sausage gravy mixture over the crust. Top with eggs, bacon and cheeses. Bake 5-10 minutes longer or until eggs are set and cheese is melted. Cut into wedges.
Submitted by Kimberly Brouillette
I began making my Double-chocolate Cherry Trifle when working in a side job for Pampered Chef, about 15 years ago. They had a variation of the recipe but I adjusted it for myself. I’ve been making it ever since for holidays and special gatherings. It’s always a big favorite.
Double-Chocolate Cherry Trifle
1 box Duncan Hines Chewy Fudge brownie mix
2 large eggs
1/4 cup water
1/2 cup vegetable oil
2 8oz. containers of Cool Whip (extra creamy recommended)
2 1oz. packages white chocolate instant pudding mix
3 cups 2% milk
3 21oz. cans cherry pie filling (other fruit fillings can be substituted)
Brownies: Make brownies according to box directions in 9”x 13” baking pan, using only 2 eggs for a chewy texture. Let cool completely. Slice into 1”- 2” squares, depending on your bowl size and shape. Cover and set aside.
White Chocolate Mousse: Mix both packages of pudding mix with the milk. Whisk thoroughly for up to 2 minutes, until contents are well blended. Set aside for at least 5 minutes for it to congeal. Scoop 1½ containers of Cool Whip into large mixing bowl. Once pudding mix has finished setting, fold it into the Cool Whip. Use either whisk or mixer on low setting to blend thoroughly for approximately 2 minutes. Set aside.
Layering the Trifle:
In a large, clear dessert bowl, place the brownie squares to cover the base. Allow approximately ¼” space between the brownies to allow other ingredients to fill in between. Scoop 1 can cherry pie filling to completely cover the bottom layer of brownies. Spread evenly, trying not to disturb the brownies so layers can be seen on the sides of bowl. Scoop an equal amount of white chocolate mousse over cherry pie filling layer – about 1” thick. Place another layer of brownie squares on top of the first mousse layer. Press brownies into mousse so that they are approximately halfway submerged in the mousse.
Scoop 1 can cherry pie filling to completely cover the second layer of brownies and spread evenly. Carefully spread another layer of the mousse on top of the second layer of cherry pie filling. Do not mix the layers. Scoop 1 can of cherry pie filling to partially cover the second layer of mousse. Spread evenly, but stop about 2” away from the edge of the mousse layer. Do not mix the layers.
Scoop remaining mousse in a circular center on top of the third cherry pie filling layer. A cherry or cherries can be placed in the center of the dessert to finish the design.
Refrigerate for at least 4-6 hours before serving to allow the ingredients to soften and mix flavors.
Submitted by Elaine Marlowe
I was given this recipe 18 years ago by my longtime friend, Mikki Miller. It’s pretty easy to prepare and I still like to make it for my family at holiday time.
SWEET POTATO CASSEROLE
3 sweet potatoes
2 cups milk
1 cup water
1 cup sugar
1 stick butter (melted)
1 yellow cake mix
1 cup pecans
1 cup shredded coconut
1 tsp. vanilla extract
Peel and slice the sweet potatoes; layer them in the bottom of a casserole dish. Mix the milk, water and sugar together, and pour over the sweet potatoes. Mix all the topping ingredients together in a separate bowl and top the potatoes with it. Pour the melted butter over the top and bake for 40 to 80 minutes, depending on the size of the sweet potatoes. Check the doneness of the topping after 40 minutes.
Submitted by Kim Cassell
I got this recipe from my sister more than 15 years ago and it’s been a family favorite ever since, especially with the kids. Besides being easy – I can walk away while it cooks in the crock pot – it also makes a pretty large amount...great for leftovers.
crock pot mac & cheese
1 8oz. box elbow macaroni, cooked and drained
1 3-cup package shredded cheddar cheese
2 eggs, well beaten
1 1/2 cups milk
1 large can evaporated milk
1/2-3/4 stick of melted butter or margarine
Salt and pepper to taste
Place the melted butter in the crock pot. Mix the beaten eggs with both milks and add to the butter. Mix the macaroni and most of the cheese (save some to sprinkle on top) together and add to the crock pot. Stir everything together, top with the extra cheese and cook on low for 3 hours.
Submitted by Gretchen Gerwitz
My mother-in-law, Edith Lown, was a fantastic cook and I learned a lot from her over the years. One recipe she whipped up every Thanksgiving and Christmas was this jello salad. I still make it today, but have put my own spin on it, using lime jello at Christmas for that holiday color.
MOTHER LOWN’S HOLIDAY JELLO TREAT
2 3oz. packages lemon jello
1 large can, sweetened crushed pineapple (save the liquid)
1 pint heavy whipping cream
Very fully drain the pineapple while preparing the jello using 1 cup of boiling water and 1 cup of pineapple juice in place of the cold water as called for on the box. Refrigerate the jello until it just starts to set (about 2 hours). Whip the heavy cream until stiff and fold into the jello. Fold in the drained pineapple and spoon into a greased (use nonstick spray) bundt cake mold. Refrigerate at least 4 hours, best if overnight, before serving.
Submitted by Janie Coltrane Cook
My grandmother, Betty C. Cook, made a pumpkin roll every year until she physically couldn’t any longer. She would have to hide each one at Thanksgiving and Christmas because everyone would enter her house and search for it before dinner. After the recipe was such a hit for so many years, she decided she would make each person she loved their own individual roll for a present to take home. I would hear her up in the kitchen at all hours of the night the days before Thanksgiving until she finished. She loved cooking for her family.
“She, in turn, loved us all through food.” - Elizabeth Fisher, 1922
GRANDMA COOK’S PUMPKIN ROLL
1 cup sugar
2/3 cup canned pumpkin
1 tsp. lemon juice
3/4 cup flour
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ginger
1/2 tsp. salt
1 tsp. baking powder
1 8oz. package cream cheese
4 Tbsp. butter
1 1/4 cups powdered sugar
1 tsp. vanilla extract
Beat eggs for 5 minutes. Add sugar, pumpkin and lemon juice. Fold in dry ingredients and pour into a well-greased
and floured jelly roll pan. Sprinkle one cup of nuts on top of the cake and bake at 350˚F. for 15 minutes. Turn the hot cake out on a powdered sugared cloth and let cool. Ice the cake with the filling and roll it back up. Wrap in plastic wrap.
Submitted by Amanda Porter Aldridge
This recipe comes from my mom, Miriam Munson. Instead of the canned chicken, she uses meat from the holiday turkey.
1 16oz. package Pepperidge Farm stuffing mix
1 small onion, chopped
1½ stalks celery, chopped
2 hard boiled eggs, chopped
¼ teaspoon sage
1 10oz. can chicken meat
2 cans chicken broth
1 cup water
Mix all ingredients together and let sit for about 10 minutes. Stir again and put into a 9”x13” baking pan. Bake at 350˚F. for about 30 minutes.