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You are here: Home / Archives for Recipes / Christmas Recipes / Christmas Baking

Christmas Baking

Have You Invested in a Kitchen Aid Stand Mixer Yet?! Here’s Why I Think You Should….

September 26, 2021 By Joi Sigers

Ironically, in spite of ALWAYS saying, “You’ll only be as great a cook as your tools and ingredients allow you to be,” I put off buying a KitchenAid stand mixer for years. And years.

The very person who consistently pays more for most ingredients and who grabs every new kitchen gadget that hits the market put off buying something because it, “… seems so high.”

If I didn’t do a great deal of baking, it’d be more forgivable but with a large family, there are always birthday cakes to make, homemade icing to throw together, candies, pies, and whatnot. And that in’t even counting Thanksgiving and Christmas – my annual grand finales!

I knew Kitchenaid stand mixers were gorgeous and knew the brand had one of the best reputations in the business but I  honestly assumed my handheld mixer could do anything it could and I knew it was far cheaper. More on the faulty assumption in a minute.

Earlier this year, my youngest daughter got a Kitchenaid stand mixer (Amazon link) and immediately began to rave about it. She’s one of the rare humans who does as much baking and cooking as I do, so when she recommends something, I listen. I decided to test her Kitchenaid out with something I make each week – Homemade Whipped Cream. My husband and I love it in our coffee (as well as on ice cream, cakes, cookies… heck, I’ve even seen him eat it right out of the bowl).

(Continued Below the Whipped Cream!)

Homemade Whipped Cream

Homemade Whipped Cream (Recipe) 

First of all, I fell in love with the fact that all I had to do was put all of the ingredients into the bowl and that the Kitchenaid did the rest. My right arm marveled at something being beaten without it feeling the burden.

However, if the results had been the same, I would have stayed loyal to my handheld for the rest of my life.

The results were not even remotely the same. My homemade whipped cream has always been delicious but this time it had a MUCH better consistency – a consistency that made it look better and, somehow, even taste better. I remember picking it up with a spoon and thinking how much it looked like store-bought whipped cream. My handheld never did that.

Then it hit me… if the Kitchenaid stand mixer (Amazon link) makes this big of a difference with something as simple as whipped cream, imagine the difference it can make with cakes, pies, cookies, brownies, divinity, fudge… that was it. I was sold.

Yes, a Kitchenaid stand mixer  is more expensive than hand held mixers and, yes, for most of us, they’re somewhat of an investment. But here’s the thing, if the meals we make for our loved ones aren’t worth it, nothing is.

I would never recommend anything to my readers that I don’t absolutely love and use. I’d never suggest you buy something unless I knew you’d love it – I’m just not built that way.

I’m 100 percent certain you will love a  Kitchenaid stand mixer (Amazon link) as much as I do.  From what I’ve read, other stand mixers do not hold a candle to the Kitchenaid brand, so I wouldn’t get sidetracked there, if I were you. Kitchenaid is a household name and experience has shown me why.

See Also: Recipe for the Best Whipped Cream!

KitchenAid

KitchenAid Stand Mixer

Filed Under: 2021 Christmas Gift Ideas for Cooks, Christmas Baking, Daily Gift Ideas for Foodies, Gift Ideas for Cooks, Kitchen Gadget Reviews, Reviews, Small Appliances, Thanksgiving Recipes Tagged With: Kitchenaid Stand Mixer

The Absolute BEST Homemade Whipped Cream

September 24, 2021 By Joi Sigers

Whipped Cream

Homemade Whipped Cream

I’ve made many different versions of homemade whipped cream (or whipped topping, if you prefer) and was decidedly loyal to another version for years (one that called for granulated sugar). After making it with powdered sugar, however, I have NEVER gone back to the other version and I never will. This one is simply much, much better.

I make up a batch each week to use in coffee, on cake, on ice cream, between cookies… you get the idea. We also love it on pancakes and waffles!

Due to its popularity in our home, I make up a larger amount than you may want – in which case, you’ll need to half this recipe.

One more thing, while a KitchenAid Stand Mixer isn’t necessary for this whipped cream, the consistency will be better if one is used!

  • Beat 2 cups of heavy whipping cream until it begins to thicken. Be sure it’s Heavy Whipping Cream and not just Whipping Cream (makes a big difference).
  • Add 4 Tablespoons powdered sugar and beat to incorporate.
  • Beat in 2 teaspoons of clear vanilla extract until stiff peaks form

About the clear vanilla: Obviously any vanilla extract can be used, but if you use clear the whipped cream will be even prettier.

Filed Under: Christmas Baking, Cooking Tips, Desserts Tagged With: Best Homemade Whipped Cream

Chocolate Chip Cookies: Simplified and Scrumptious with Bob’s Red Mill Chocolate Chip Cookie Mix

November 30, 2018 By Joi Sigers

Gluten Free Chocolate Chip Cookies
Gluten-Free Chocolate Chip Cookies


Like most people, I am in a full-fledged baking frenzy right now. When you have to bake and cook with gluten-free ingredients, it can make things trickier, especially with baking.

Gluten-free baking is a whole other ballgame and you’re pretty much thrown into the big leagues when you should be hitting off of a tee! Companies like Bob’s Red Mill make things much, much easier.

While in Rural King recently (of all places!), I saw a bag of Bob’s Red Mill Gluten-Free Chocolate Chip Cookie Mix. I never even knew there was such a thing – I’ve never seen it in any other store. Naturally it went in the cart along with a few other of my Bob’s Red Mill favorites – right between my husband’s work gloves and birdseed.

I made a batch of cookies yesterday and was blown away by how delicious they are. They taste as good (if not better) than I remember “regular” chocolate chip cookies tasting. I’m a nut fanatic, so I added a healthy amount of chopped pecans.

SO DELICIOUS!

(Continued Below…)

Gluten Free Chocolate Chip Cookies

As you can tell from the photos, I have a heavy hand when it comes to adding nuts to my cookies. Whether it’s pecans or walnuts, I want to taste the chocolate and the nuts in each bite. Something wonderful about this mix is that the cookie, itself, is also fantastic.

I used the recipe that’s on the back of the bag – exactly as given.

(Wrapped up below!)

Gluten Free Chocolate Chip Cookies

 

If you can find this mix in a store near you (don’t forget to check Rural King!), you’ll definitely want to do that. If not, check Amazon (Amazon link).

Gluten Free Chocolate Chip Cookies

 

Filed Under: Christmas Baking, Cookies, Gluten Free Food Reviews Tagged With: Bob's Red Mill review, gluten-free chocolate chip cookies, gluten-free cookie mix review

Gluten-Free Corn Pudding (or Use All Purpose Flour for the Traditional Version)

October 22, 2018 By Joi Sigers

Gluten-Free Corn Pudding

Gluten-Free Corn Pudding

I’ve been tweaking, experimenting, tweaking, planning, and re-tweaking favorite and new recipes for the upcoming holidays.  In our family, real joy is found around the dining room table (holidays, special days, any days….), so I put the utmost thought and planning into the food we’ll be gathered around.

Like most families, we have our traditional favorites that make their appearance on their perspective holidays, but I also love to try new dishes and desserts to keep my adored ones on their adorable toes. I’ve been experimenting with corn pudding the past few months because everyone loves corn and, let’s face it, it’s a must-have for Thanksgiving.

Before I had to give up wheat and gluten, my go to corn pudding called for a box of Jiffy Cornbread Mix (recipe). I’ve been trying since to come up with a recipe to rival that delicious recipe. The one below is as delicious, it’s just different, you know?

I’ll post future corn pudding recipes as well as other side-dish, bread (gluten-free, of course) and desserts here on the food blog in the coming weeks.

After all, Thanksgiving and Christmas will be here before we know it!


Filed Under: Casseroles, Christmas Baking, Gluten Free, Thanksgiving Recipes Tagged With: corn pudding recipe, gluten free Thanksgiving sides, Thanksgiving sides

Gluten-Free Peanut Butter Cookies: One of the Easiest Recipes of All Time

June 12, 2017 By Joi Sigers

Easy Gluten-Free Peanut Butter Cookies
Before I had to give up gluten/wheat (health reasons), I baked cookies almost weekly. That’s what we Cookie Monsters do. Once I had to swear off all of the traditional cookie ingredients, I pretty much had to swear off making cookies weekly (gluten-free flour and other ingredients are much higher).

I did not, however, at any time swear off being a Cookie Monster – so I have certain favorite recipes I use again and again. The Peanut Butter Cookies recipe below is a favorite – of mine as well as everyone else that gets within reach of these delicious cookies.

While their flavor is the best thing about them, their few (cheap) ingredients and level of insane easiness to make run a close second and third.

You’re going to love these cookies for all of these reasons. You’ll want to keep this cookie recipe handy for Christmas, birthdays, game days, and any day that calls for a yummy peanut butter cookie.


Filed Under: Christmas Baking, Cookies, Gluten Free, Quick and Easy Recipes Tagged With: Christmas Cookies, cookie recipes, Cookies, peanut butter cookies, peanut butter recipes

Gluten Free Pecan Sandies Recipe

December 31, 2015 By Joi Sigers

Gluten Free Pecan Sandies

Gluten Free Pecan Sandies

When it comes to Christmas cookies… or any cookies, for that matter… one of my absolute favorites is Pecan Sandies (sometimes called Mexican Wedding Cookies). My favorite cookies are usually “nutty” and always extra-sweet and these cookies more than fit the bill.

When I had to give up gluten/wheat (my body’s decision, not my mind’s), I was pretty sure the days of being a cookie monster were behind me. Fortunately a lot of food companies have been busting their rears perfecting All Purpose Gluten Free flours and have, as a result, opened up a whole new world to the gluten free crowd that we once thought was closed for good.

Granted, some of these “1 to 1” all purpose gluten free flours can be pretty expensive, but the one I recently discovered is, shockingly, just a bit more than regular flour. The fact that I’ve used it in A LOT of old favorite recipes as a substitute for traditional flour with spectacular results just blows me away.

Krusteaz Gluten Free All Purpose Flour is a a dream come true for this gluten free cookie monster and the fact that it’s also affordable is even sweeter.

I used my favorite Pecan Sandies recipe, from my favorite cookies cookbook, Better Homes and Gardens Cookies for Christmas, 1985. You should see this cookbook! I’ve used it so much over the years (throughout the year, like any self-respecting cookie monster would) that the pages are discolored, stained with who-knows-what and filled with notes like…

  • Brittany’s favorite cookie!
  • Emily loves these so much, they’re worth the extra effort..
  • Michael’s fave..
  • Stephany can’t get enough of these…

It’s pretty easy to tell my favorite cookbooks from the rest.

Below is the recipe, as it appears in the cookbook EXCEPT that I replaced “all purpose flour” with Krusteaz Gluten Free All Purpose Flour. If you have another gluten free all purpose flour you’d like to use, by all means, give it a try! I personally haven’t tried other gluten free flours so I can’t promise they’ll be as great as these were.

Needless to say, if you don’t have to eat gluten free, simply switch out the gluten free all purpose flour for the traditional one.  Either way, you’ll have a cookie that’s as delicious as it is pretty.

 

Filed Under: Christmas Baking, Cookies, Gluten Free, Gluten-Free Recipes Tagged With: gluten free Christmas cookie recipes, gluten free cookie recipes, gluten free cookies, gluten free pecan sandies recipe, Krusteaz gluten free all purpose flour

Sally’s Candy Addiction (Review)

October 26, 2015 By Joi Sigers

Sally's Candy Addiction Cookbook

Sally’s Candy Addiction and Peanut Butter Buckeyes (Page 53)

I’ve made myself a Chai Tea Latte and am sitting down to do my best to give Sally’s Candy Addiction the review it deserves. The more I like a cookbook, the harder it is to do a review. I get so excited that my adjectives tend to run around and bump into each other. I’m hoping the Chai Tea Latte will give them some direction.

When I was sent a copy of Sally’s Candy Addiction to review, I didn’t just walk back in the house with book in hand, I flew.  My outside cats never knew I could move so fast. The inside cat knows – after all, she witnesses it each time a chocolate craving hits me.

I have always been a huge candy lover – eating it AND making it. I’m one of those who makes candy year-round. I just don’t understand those people who only make candy at Christmas.

What’s up with that anyway?

I almost always have some sort of fudge or other candy made up for my family to enjoy – a fact that has always set well with my husband, daughters, and sons-in-law and their many sweet teeth. Candy make their days sweeter which, in turn, makes my life sweeter.

Whether you’re a candy addict like me and the lovely author, Sally McKenney, or tend to make candy only a couple of times of year – Sally’s Candy Addiction simply has to be the next cookbook you buy. Actually, it should be the next anything you buy.

I think a lot of people would make candy more often if they realized that it isn’t as tough as they think. When most people think of candy making, they picture temperamental candy thermometers, hard to make fudge, and diva-like divinity.

Okay, okay, I’ll admit it. Divinity can be a real diva, but fudge isn’t remotely hard to get along with and today’s thermometers couldn’t be more agreeable. Many candy cookbooks in the past would lead you to believe that candy making takes endless time, ingredients, and patience.  In her gorgeous, colorful, and endlessly FUN cookbook, Sally McKenney proves that candy making isn’t difficult and it doesn’t require endless time, ingredients, or patience.

One of my favorite recipes from the book (Chocolate Crunch Candy Bars, page 59) only has two ingredients. Two!

In addition to tons of delicious, easy to follow recipes, Sally’s Candy Addiction has an opening section that serves as sort of a Candy Making 101 – whether you’re new to candy making or a sticky-handed pro, you’ll absolutely love this section. You’ll refer to it often as you enjoy the delectable world of candy making.

Some of the topics covered in this section include:

  • kitchen essentials for making candy
  • why you needn’t fear the candy thermometer
  • the difference between chocolate tempering and melting
  • candy cooking stages
  • candy-making basics
  • key ingredients, with Sally’s expert advice on each

Chapters in Sally’s Candy Addiction:

  1. Can’t Beat a Classic
  2. The Chocolate-Covered Chapter
  3. Endless Truffles
  4. Caramel, Toffee, and Brittle
  5. Nuts and Sweet Treats
  6. Oh-So Fabulous Fudge
  7. Just Add Candy

Recipes in Sally’s Candy Addiction Include:

  • Marshmallows
  • Southern-Style Pecan Pralines
  • Easy Vanilla Buttercreams
  • Candy Apples
  • Vanilla Cake Pops
  • Strawberry Buttercreams
  • Chocolate Coconut Candy Bars
  • Strawberry Pretzel Bark
  • Simply Chocolate Truffles
  • Caramel for Dipping
  • Chewy Cream Caramels
  • Easy Pretzel Toffee
  • Salted Honey Cashew Brittle
  • Peanut Brittle
  • Sweet Heat Caramel Corn
  • Pretzel M&M’s Puppy Chow
  • Popcorn Balls
  • Rocky Road Fudge
  • Peanut Butter Fudge
  • Fluffernutter Swirl Fudge
  • Shortcut Chocolate Fudge
  • Birthday Cake Fudge
  • Cookies ‘N’ Cream Fudge
  • The Great Milky Way Cake
  • Snickers Cheesecake
  • Crazy Candy Deep-Dish Cookie Cake
  • And many, many more…

In a candy-coated nutshell, Sally’s Candy Addiction Cookbook is the only candy cookbook you’ll ever need.  Throw out any candy cookbooks you have that make candy making sound as complicated as calculus or as fun as a tooth extraction and replace them all with Sally’s Candy Addiction.

Order your own copy today and (like me!) you can begin testing out candy recipes for Christmas baking and gift-giving. My family loves when that sort of thing goes on.

Not only are there countless candies that’ll be ideal for delicious gift-giving, you might also consider grabbing one or two copies of the book for gift giving as well – paired along with a great candy thermometer, it’d be the sweetest gift imaginable.

The way I figure it, anyone I give a copy of this book to will make some candy that they’d feel compelled to share with me.

Always thinking. Always.

About the Author

Sally McKenney is a food blogger with an enormous sweet tooth. Or should we say… a mouth of sweet teeth! She worked in finance for four years before dedicating herself full time to the millions of fans that follow her increasingly popular website and now books,Sally’s Baking Addiction and Sally’s Candy Addiction. She lives in Philadelphia, Pennsylvania with her husband, Kevin, and their rescue German Shepard/Rottweiler mix, Jude. Sally is a food blogger for People.com. When Sally isn’t on the computer, practicing yoga, or spending time with family and friends, you can find her baking in the kitchen or behind the camera.

Sally’s favorite dessert is apple pie, and her perfect weekend would always involve baking something yummy and hiking with Kevin and Jude.

See Sally’s Candy Addiction for more information.

 

Filed Under: Candy, Chocolate!, Christmas Baking, Cookbook Reviews Tagged With: Candy, candy cookbook, candy making, candy recipes, cookbook review, Sally's Candy Addiction review

The Best Butter My Kitchen Has Ever Enjoyed: President Butter

September 29, 2014 By Joi Sigers

President Butters Collage
Admirably, the French consume the most butter per person globally. How they top us here in the states is mind-boggling, but I tip my hat to them. Knowing they share my passion for butter like few others, I jumped at the opportunity to review Made in France President Butter.

I never knew President even made butter. Of course, I’m well aware of (and a huge fan of) their cheeses – AMAZING in their own right. In fact I just recently bought a President Brie Cheese  that I’m fascinated with.

But back to their butter. Their delicious butter, that is.  (Warning, this review includes tons of pictures, so be sure to continue reading after each picture.)

I was sent the following President butters to review:

  • President Sea Salt Butter
  • President Spreadable Salted Butter
  • President Salted Butter Bar

President Sea Salt Butter

I’m almost as obsessed with sea salt as I am butter, so naturally the first one I tore into was the President Sea Salt Butter.

When you open the little dome-shaped container, you find that the butter is wrapped beautifully in gold paper. So very classy. So very French.

President Sea Salt Butter

The first thing I noticed about the Sea Salt Butter was its great looks. Truth be told, she’s a beauty. The streaks of darker yellow running throughout the paler yellow was striking.  I thought then, “This butter would be GORGEOUS on a Thanksgiving or Christmas table!”

I’m not ashamed to admit that the first thing I tried the President Sea Salt Butter on was my finger. I sliced off a chunk and into the mouth it went.

My first thoughts:

  • Creamy
  • Delicious
  • This is how butter should taste

Beautiful and delicious – how does it get any better?

As for the taste of salt, it was subtle – just as it should be. Detectable? Yes. Over-powering? Not in the least.

The first non-body-part thing I ate with the Sea Salt was Steamed Rice and it was spectacular.  Since I knew I’d be using Sea Salt Butter, I simply didn’t salt the rice after taking it out of the steamer.

President Sea Salt Butter with Steamed Rice
 

The President Sea Salt Butter is out of this world – not only on rice but pasta too. I’m certain it’d be delicious on anything.

Including fingers.

President Salted Butter in a Tub
If you know me at all, you know my obsession with sweet potatoes. I make baked sweet potatoes pretty often – so I was anxious to try out my new favorite butter on one of my greatest culinary loves in the world. So the next night, I baked sweet potatoes and allowed some Salted President Butter to melt down into them before adding the brown sugar.

Off the charts delicious!

When my husband and I were eating supper, he said, “These are the best sweet potatoes I’ve ever had. What did you put in them?”

Funny thing is, I made them just like I always do – the ONLY difference was this time I used President Butter instead of one of the ones I normally use.

I thought it was a great testament to the butter that he noticed without me saying anything.  I knew I had noticed how much better they were this time, but I was afraid I was just being partial to my new found butter obsession. He had no idea the butter was new… so he’s an even better judge than me.

Sweet Potato with Butter and Brown Sugar
I’ve read butter reviews online before where people have either given or taken away proverbial points awarded to a butter based on color.  Apparently I’m in the great minority here because…

  1. I honestly don’t give a very big flip about color.
  2. The little flip I do give is actually TOWARD a more pale color for butter.

The majority of people seem to want their butter to be quite yellow.  Again, I know I’m in the minority here, but I prefer my butter to be paler. If it’s terribly yellow, it just screams “MARGARINE!” to me. But when it pale, it purrs, “Creamy butter…” – with an emphasis on cream.

President butters are incredibly creamy and more delicious than is seemly. It just isn’t right for anything to be this good.

Okay, so where can you find President butter?  I’ve found a few on Amazon (if I didn’t already love Amazon, I would now):

  • President Imported Unsalted Butter,7oz (199g)
  • President Imported SALTED Butter, 7oz (199g)

You can also visit President Cheese‘s website and search for stores near you. You can also read more information about President butter and cheeses on their beautiful website.

I’m watching my local grocery stores in the hopes that President Butter will soon be available.  This is exceptional butter and… take it from me… once you’ve tasted it, everything else seems like a distant second.

I HIGHLY recommend getting your hands on some President Butter right away – as in the sooner, the better but whatever you do, make sure you have plenty for the holidays. My mind is buzzing at the thought of President Butter on corn on the cob, mashed potatoes, and rolls – to say nothing of the extra creamy goodness it’ll bring to homemade fudge, butter cookies (I think I’m beginning to drool…), casseroles, dressing…

President Butters Collage

Filed Under: Christmas Baking, Cooking Tips, Food Reviews, Thanksgiving Recipes Tagged With: best butter, Butter review, Food Reviews, President Butter Review

300 Best Homemade Candy Recipes (Review)

June 10, 2014 By Joi Sigers

300 Best Homemade Candy Recipes

The Definitive Collection of Candy Recipes!

I was recently sent a great candy cookbook to review, FILLED with some of the best recipes of all time. I was actually planning to save my review of 300 Best Homemade Candy Recipes: Brittles, Caramels, Chocolate, Fudge, Truffles and So Much More (Amazon link) for September because I wanted to tell you all about it right before Halloween, Thanksgiving, and Christmas baking.

Then, this morning, it hit me – what if you’d like to try out some of these recipes over the summer before making candy for your family and gifts.

Besides, is it ever the wrong time to make candy?

I’ve read a lot of candy cookbooks in my time (I even own a couple of great ones), but I’ve never seen a collection of candy recipes quite like this one.  Not only does this cookbook contain every type of candy you can imagine, it has a lot you could never even begin to mentally conjure up!

One of my favorite things about 300 Best Homemade Candy Recipes is the fact that each recipe has ingredients you can easily find – no matter where you live, you won’t find yourself asking, “Will my store even have that… and, if not, what am I going to use for a substitute???”

The recipes are also highly do-able, for any level of cook – newbies and veterans, alike.  The step-by-step instructions are crystal clear and the author includes countless tips and advice that can only come with experience.

Even though I’m a chocoholic and am more fudge and divinity obsessed than anyone has a right to be, the first recipe I actually looked for when the cookbook came in the mail was for a childhood candy I remember my mom making – “Potato Candy.”   It’s hard to find the recipe and on the few occasions I have come across Potato Candy recipes, they’re never “quite” like I remember.

I’m THRILLED to say that I found exactly what I was looking for on page 104 –  the Potato Candy recipe I remember and I’m beside myself with happiness!.  It’s called “Potato Pinwheels” and has the exact ingredients I remember using when I made this candy with my mom – a cooked potato, vanilla, confectioner’s sugar, peanut butter, and pecans (or walnuts or peanuts).

300 Best Homemade Candy Recipes

Tuxedo Fudge (left) and Chocolate-Cherry Creams and Elegant Sparkling Strawberries (right)

 

Some of the 300 Candy Recipes Include:

  • Elegant Sparkling Strawberries (Gorgeous for Christmas!)
  • Buckeyes
  • Golf Balls
  • Potato Fudge
  • Classic Pecan Roll
  • Caramel Pecan Roll
  • White Taffy (and other taffy recipes)
  • Glass Candy
  • New Orleans Roasted Pecan Pralines
  • Mom’s Divinity
  • Cherry-Nut Nougat
  • Peppermint Taffy (also a must for Christmas)
  • Brown Sugar Taffy
  • Chocolate Fudge Recipes
  • Five-Minute Fudge
  • Christmas Fudge
  • Candied Citrus Peel
  • Peanut Butter Fudge Recipes
  • Creamy White Fudge
  • Pumpkin Fudge (A Halloween tradition)
  • Creamy Orange Fudge
  • Coconut Fudge
  • A lot of other fudge recipes!
  • Martha Washingtons
  • Coconut Bonbons
  • Kentucky Bourbon Balls
  • Spiced Pecans
  • County Fair Nuts
  • Toffee
  • Lollipops (again, great fun for Halloween)
  • Old Fashioned Popcorn Balls
  • Microwave Caramel Popcorn
  • Carnival Candied Apples
  • Old-Fashioned Caramel Apples
  • Simple Barks (White Chocolate, Chocolate-Nut, Cherry Almond…)
  • Chocolate Coconut Drops
  • Chocolate Marshmallow Turtles
  • Triple Delight Pecan Patties
  • Chocolate Peanut Clusters
  • Rocky Road
  • Heavenly Hash
  • Caramel-Nut Marshmallows

And the list goes on and on and on and on.

300 Best Homemade Candy Recipes

Marry Me Toffee (left) and Lollipops (Right)

Book Description:

The step-by-step candy bible for home candy-makers.

With hundreds of recipes for mouthwatering candies, chocolates, pralines, crèmes, fudges, toffee, holiday treats and no-bake cookies, this candy cookbook covers the traditional to the exotic.

Complete with easy-to-follow instructions and 75 step-by-step photos, this is a treasure trove of information and inspiring recipes. Although many are intimidated at the thought of making candies at home, Jane Sharrock shows how to master a few basic principles that every candy maker should know. She makes it easy to produce delicious goodies in the home kitchen.

See  300 Best Homemade Candy Recipes for more information. This is definitely a cookbook you’ll want to have in your candy-making hands long before Halloween and Christmas. This is going to be our most delicious holiday season ever.

 

Filed Under: Candy, Christmas Baking, Food Blog, Halloween Treats Tagged With: Candy, candy recipes, Cookbook Reviews

Cranberry Salad Recipe

November 22, 2013 By Joi Sigers

Jell-Salad with Cranberries

Jell-O Salad with Cranberries, Pecans, and Celery

This morning I was thinking a lot about my mom and how she embraced the holidays. A few weeks before hand, the recipes and cookbooks would cover the table and counter as she jotted down ingredients and made her plan of attack.  I’m now in THAT role, myself.  Funny, we never suspect that we actually will be… until we are.

My mom made a particular Cranberry Salad each Thanksgiving. After I lost her (far, far too soon), I tried to recapture her Jell-O salad each year, but none of them were like the one she made.

Then one summer, I was going through an old hutch and found an old cookbook of my mom’s I hadn’t seen since she moved on to Heaven.  I had forgotten that I even had the cookbook! I opened the book and written on the opening page, in her handwriting were the words, “Cranberry Salad” Pg 15.

The first words to come to my mind were: Thanks, mom.

I turned to the page she told me to turn to and, sure enough, the recipe was exactly the one I was looking for.  I couldn’t make up my mind if I wanted to cry or smile, so I sort of ended up doing both. I did kind of chuckle though because right beside the recipe was one of her nutty backward check marks.  She was left handed, so I guess that explains it, but the woman’s check marks were as backward as backward can be.  I remember teasing her about it and she’d laugh and say that her check marks were “beautiful” and that everyone else’s were backward.

I don’t know. Maybe she was right.

Here’s my mom’s favorite  recipe for Cranberry Salad.  The recipe calls for Cherry Jell-o but I recall she always favored Strawberry, so I went with Strawberry too.

Daughter see, daughter do.

Cranberry Salad

2 (3 oz) pkgs strawberry-flavored gelatin
1 can whole cranberry sauce
1 cup chopped celery
1 cup crushed pineapple
1/2 cup chopped pecans

Prepare the jell-o as directed on package. Add the rest of the ingredients. Mix and chill.

Don’t let the celery throw you – it’s excellent in this salad and you’ll love the crunch.

A word about adjustments for personal tastes: While you need to stay pretty much within reason when working with Jell-O recipes (so they’ll properly set), you can experiment with the amounts of celery and pecans. I typically crust the pecans, but in this particular Jell-O salad, I left them pretty much as they were right out of the bag. I just wanted more texture. I also (in this particular one) added a little more celery for crunch. While I kind of liked the pecans being larger, like this, I didn’t care for the increased celery.

Too much of a good thing can sometimes be a bad thing.

Family Recipes:
If you haven’t already, it’s a great idea to write down (and safely protect) favorite family recipes. If a parent, aunt, grandparent, or uncle makes alterations to a recipe, be sure to write down their exchanges or alterations. Better yet, let them write it down in their own handwriting. It’s pretty special to have handwritten notes and notations from loved ones.

Sometimes they even come with backward check marks. 🙂

Jell-Salad with Cranberries

Filed Under: Christmas Baking, Oh, Nuts!, Thanksgiving Recipes Tagged With: Cranbery Salad, heirloom recipes, Holiday recipes, Thanksgiving Recipes

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My name is Joi (“Joy”) and Get Cooking is where I celebrate some of my greatest passions: Recipes, kitchen gadgets, gluten free food reviews, gluten free recipes, pig collectibles, chocolate, cookbooks, and coffee.

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