The Well-Stocked Pantry for Christmas Cooking

The last thing any holiday cooks want to do is walk around the kitchen and find out that they are missing a vital item they need to finish a meal in fantastic fashion. Undoubtedly it has happened to you at least once. Be sure it doesn’t happen again with this pantry staple list for the holidays.

Each holiday, most of us prepare the same things. There are favorite family dishes that must be prepared or Aunt Minnie will have a fit. That goes for desserts as well. Since you know this in advance, let’s make sure that the kitchen cupboards are stocked with the items you use the most.

The pantry list includes items for the fridge, cupboard and the freezer. Let’s begin with the cupboard:

•    Flour (all purpose, cake)
•    Baking soda
•    Dry yeast (for breads)
•    Sugar (white, brown, confectioners’)
•    Chocolate (bricks, squares, morsels, cocoa powder)
•    Nuts (pecans, English walnuts, almonds)
•    Spices (cinnamon, nutmeg, salt, pepper)
•    Baking powder
•    Honey, oil, vinegar
•    Broth
•    Dried fruits
•    Vegetables (sweet potatoes, white potatoes, onions, garlic)
•    Rice
•    Dried pasta

This is just a short list. Depending on your tastes, you’ll add or detract from it depending on your tastes. Now we move on to the fridge. Some items just need to stay in there to stay fresh. To know your refrigerated pantry staples, think of things that you are always sending someone to the store for.

•    Milk
•    Butter (not margarine)
•    Sour cream
•    Eggs
•    Lemon juice
•    Half and half

This list is shorter because you use these items more when you cook and bake around the holidays than any other time. The broth from the other list will end up in the fridge after you open it.

Don’t forget the freezer. Most of the freezer staples come into play with baking but they can pertain to cooking the meal if you make fruit relishes, cranberry sauce from scratch and other condiment additions to your holiday table.

•    Frozen fruit (berry mix, peaches)
•    Frozen vegetables (to make up for any shortfall with fresh veggie side dishes)
•    Fruit juices from concentrate

As you can see, there are a lot of staples that you’ll need when cooking and baking for the holidays. You don’t necessarily have to account for every family member who darkens your door. If your list includes at least these items you are well on your way to a well-stocked holiday pantry.

What You Need:

1 1/2 C fresh raspberries
1 1/2 C fresh blueberries
1 (6 oz.) carton vanilla yogurt
1 t sugar
1/4 t cinnamon

How to Make It:

Divide the berries between four serving bowls.
Mix the yogurt, sugar and cinnamon together until well blended.
Top the berries with the yogurt mixture.

Makes 4 servings

This is a quick healthy breakfast for the family on the run.  Any type of fresh fruit works great in this recipe including pineapple, bananas or strawberries.

Preparation Time:  approximately 5 minutes
Total Time: approximately 5 minutes

Approximate Nutritional Value per serving:

98 calories; 2 g fat; 1 g saturated fat; 4 mg cholesterol; 29 mg sodium; 20 g carbohydrates; 3 g fiber; 3 g protein

1/2 C butter, melted
1 (8 oz.) container sour cream
1 (15 1/4 oz.) can whole kernel corn, drained well
1 (14 3/4 oz.) can cream style corn
2 eggs
1 (8 1/2 oz.) pkg. corn muffin mix
1/4 tsp. paprika

Preheat oven to 350 degrees.

Place the melted butter into a mixing bowl.  Add the sour cream and both cans of corn.  Break the eggs into the mixture and stir until all the ingredients are incorporated
together well.  Fold in the corn muffin mix only stirring until the muffin mix is just blended through.

Grease a 3 qt. casserole dish with a non stick cooking spray.  Pour the corn mixture into the prepared casserole.  Sprinkle the top with the paprika.

Bake 40 minutes or until a knife inserted in the center comes out clean.
12 Servings

This dish is best served straight from the oven.

When it comes right down to it, some of the best gifts given at Christmas are given from the heart. What says that you took time and care more than a homemade food gift?

Now, if you want to make food gifts, there are a few tips you need to remember. For safety reasons and liability issues, food gifts not accepted at schools. You can give a gift to your child’s teacher but not to the students. Read more »

4 whole wheat flour tortillas
4 slices of smoked turkey, cut into thin strips
1 avocado, peeled, pitted and sliced
3 ½ tbsp sour cream
3 ½ tsp of cheddar cheese, grated
Shredded lettuce
1 tomato, cut into little chunks

Heat tortillas in a large skillet until slightly browned. Divide turkey, avocado, sour cream, cheese, lettuce and tomato among the heated tortillas. Fold in half and serve immediately.

This makes a very quick and yummy lunch.  Serves 4.

Breakfast is probably the meal that is skipped the most because people are either in a hurry and don’t have time, they don’t feel like eating or don’t have an appetite early in the morning. However, as studies have shown, breakfast is the most important meal of the day. Eating breakfast gets your metabolism going, supplies your energy for the day and stabilizes your blood sugar levels. Read more »

1/2 C of dry bread crumbs
1/2 C of green pepper, chopped
2 egg whites
4 garlic cloves, minced
8 drops of hot sauce
1 lb. lean ground turkey
1 T of canola oil
1 C of ketchup
1/2 C of water
1/4 C of lemon juice
1/4 C red wine vinegar
2 T molasses
2 T of brown sugar
2 t of dry mustard powder
1 t chili powder
1/2 t cayenne pepper
1/2 t pepper

Place the bread crumbs, green pepper, egg whites, garlic and hot sauce into a mixing bowl and whisk until well combined.  Break the turkey into the mixture and mix well.  Shape the mixture into small meatballs.

Pour the canola oil into a skillet and place of medium heat.  When the oil is hot add the meatballs.  Brown the meatballs for 8 minutes, turning frequently, until browned on all sides.  Drain the meatballs well and return to the skillet.

In a bowl whisk together the ketchup, water, lemon juice, vinegar and molasses.  Sprinkle the brown sugar, mustard and chili powders, and both peppers.  Whisk until well combined.  Pour the sauce in with the meatballs.  Bring the mixture to a boil then reduce the heat to low.  Cover the skillet and simmer for 10 minutes or until heated through.

Makes 10 servings

Want to add a little turkey to your buffet without all the fuss of cooking a full turkey?  These bites should fit the bill.  If you are looking for something a little less spicy the hot sauce, chili powder and cayenne pepper may be omitted.

10 oz Reese’s Peanut Butter Chips
½ cup dry-roasted unsalted peanuts
½ cup oats
½ cup cranberries
1 tsp cinnamon

Microwave peanut butter chips in a bowl on high power for about 1 ½ minutes or until melted. Add remaining ingredients and combine thoroughly. With your hands, roll mixture into 1 inch balls and cool.

These peanut clusters would make delicious and nutritious treats for your children’s lunchboxes.

2/3 cup honey
1 tsp salt
8 sweet potatoes, sliced
½ cup butter, melted
Preheat the oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.

In a large bowl, mix honey, butter and salt thoroughly. Add the sweet potato slices and stir until coated. Place sweet potatoes into the greased baking dish and pour liquid from the bowl over the potatoes.

Cover and bake in hot oven for about 30 minutes. Baste frequently.

Serves 8.

2 cups of milk
1.75 oz hard caramels
1-2 scoops vanilla ice-cream

Gently heat the milk in a saucepan without boiling. Add the hard caramels and heat until melted. Stir occasionally. Place mixture in a blender together with the vanilla ice-cream and blend until smooth.  Serves 2.

1 lb. ground turkey
3/4 t of salt
1/2 t of rubbed sage
1/2 t dried thyme
1/2 t ground nutmeg
1/8 t cayenne pepper
2 t canola oil

Break the turkey up into a large mixing bowl.
Sprinkle the salt, sage, thyme, nutmeg and pepper over the turkey.
Mix the turkey and spices together until well blended.
Form the turkey mixture into 4 patties.
Place the oil in a skillet over medium heat.
When the oil is hot but not smoking add the sausage patties.
Cook 5 minutes then turn.
Continue cooking 5 minutes or until the juices run clear and the patties are browned.
Drain on paper towel before serving.

Makes 4 servings

The cayenne pepper gives these sausage patties a little zest.  If your not partial to spicy sausage use plain black pepper instead and increase the amount of 1/4 t.

Preparation Time:  approximately 5 minutes
Cooking Time:  approximately 10 minutes
Total Time:  approximately 15 minutes

1 large plum, sliced thin
3 T of brown sugar, divided
1/8 t cinnamon
1 T lemon juice
1/2 C of milk
2 large eggs
1/3 C of flour
2 T butter

Preset the oven to 425 degrees and allow the oven to preheat.
Place the plum slices into a large mixing bowl.
Sprinkle the plums with 1 T of brown sugar, the cinnamon and lemon juice and toss to coat well.
Place the remaining brown sugar, milk, eggs and flour into a separate bowl.
Whisk until all the ingredients are blended together well.
Place the butter into an ovenproof skillet and place the skillet in the oven.
When the butter has melted, remove the skillet from the oven and spread the batter evenly into the skillet.
Top the batter evenly with the plum mixture.
Bake 15 minutes or until golden brown and puffed.

Makes 4 servings

This quick and easy pancake can be made with peaches instead of plums if you prefer. Sprinkle the pancake with a little powered sugar just before serving.

Preparation Time:  approximately 5 minutes
Baking Time:  approximately 15 minutes
Total Time:  approximately 20 minutes

Dazzle your guests with holiday etiquette tips 101

(ARA) – You’ve spent the entire day cooking the perfect holiday feast. But it’s an hour before your guests arrive, and you find yourself standing in front of the table, listening to a little nagging voice in your head.

Does the knife go on the left, fork on the right, or is it the other way around? Is that centerpiece too tall? Should I go ahead and put food on table before guests arrive, or do I wait until everyone gets here?

If you can’t answer those questions, don’t feel alone. In today’s eat-on-the-run world, you’re not the only one to flunk holiday etiquette. Read more »

What You Need:

1 (2 lb.) butternut squash, halved and seeds removed
2 tsp. canola oil
4 eggs
1 3/4 C half and half
1/4 C maple syrup
1 tsp. salt
1 tsp. pepper

How to Make It:

Preheat oven to 400 degrees.

Brush the squash with the canola oil.  Place the squash meat side down on a rimmed cookie sheet.  Bake the squash 55 minutes or until fork tender and the edge begins to caramelize.  Remove from the oven and allow cooling enough to handle.  Reduce the oven temperature to 300 degrees.

Once the squash has cooled enough remove the meat from the skin with a
spoon.  Place the meat in a food processor or blender.  Puree until smooth.
Measure 2 C of the puree into a mixing bowl and freeze the remainder of the
puree for a later use.

Break the eggs into the puree.  Pour in the half and half and syrup.  Add the salt and pepper and stir to incorporate all the ingredients together well.

Lightly spray a ceramic baking dish with a non stick cooking spray.  Spread the puree mixture into the prepared baking dish.  Fill a larger pan half full of water.  Place the ceramic baking dish into the water bath.

Bake 50 minutes or until the custard is set and a knife inserted in the center
comes out clean.  Cool slightly before cutting and serving.  Makes 6 servings.

Sprinkle the top with a little cinnamon before serving. This makes a great
dessert also.

Prep the holiday meal quickly and save money

(ARA) – If the holiday meal is at your house this year, you could completely stress out over the menu and ingredients, spending hours and plenty of money in an attempt to feed everyone the perfect holiday meal. Or, you could plan ahead, save a few dollars here and there, and enjoy the holiday. Read more »