Tag Archives: Recipes

Home for the Holidays – Recipe

Is there a certain food or cookie that brings up memories of Christmas past? A visit to Grandma’s house? A favorite cookie that Mom made at Christmas time only? It may be something that you didn’t even like but it still brings a fond memory. One that makes you feel like you have ‘come home’ when you see it.

For me it was ‘Ribbon Salad’. My Mom made it every Christmas from the time I was a child until decades into adulthood. I didn’t like it and neither did my sisters. It is a red and a green jello square with a mayonnaise middle served on a bed of iceberg lettuce. Although to me not the tastiest, it definitely had a festive look.  As I got older I realized it wasn’t about the taste but the tradition my Mom enjoyed. It was served in my childhood home every Christmas Eve as well as each Christmas when I would visit my Mom as an adult. With Mom passing away two years ago I wish I could have some of her Ribbon Salad with her this Christmas.

 

Ribbon salad

 

Personally I have a recipe that I started making as a young adult, kept making it as I got older and then continued making it every year for my niece. It didn’t seem like my Christmas baking was complete until I made them and my niece couldn’t wait for me to show up with them. Cereal Wreaths! I even brought them to Florida and lugged them onto a cruise ship two years! I hope she remembers the tradition and begins it herself.

I have seen them made with Cheerios but yeck…..they just have to be made with Cornflakes. 🙂  it is a basic easy recipe, a little time consuming on forming them, but oh how festive on your plate come the holidays.

 

Cereal Wreaths

 

RECIPE:

Ingredients

Directions

  1. In large saucepan, melt butter over low heat.
  2. Add marshmallows and stir until completely melted. Remove from heat. Stir in food coloring.
  3. Add corn flakes cereal. Stir until well coated
  4. Using 1/4 cup dry measure coated with cooking spray, evenly portion warm cereal mixture. Using buttered fingers, quickly shape into individual wreaths. Dot with cinnamon candies.

 

If you haven’t tried these give them a go. I highly recommend them.

 

Merry Christmas to you and your family. May it be a blessed and special time. What is your favorite “Home for the Holidays” recipe?

 

 

Shar Sitter, owner Rooms With Style Home Staging and Redesign Minneapolis MN.
CHSE and APSD Home Stager Pro Trainer
www.RoomsWithStyle.com
952-567-1124

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I’m Finally Doing it…..Making a Patriotic Cake!

 Flag Veggie Tray   Yup, I am finally doing it. I have looked at pictures of patriotic cakes, vegetable trays, fruit trays and such for years and always say “Aren’t those cute! I am so going to do that.” And then I never do.

Well this year I have the perfect opportunity because I am going to a BBQ on Sunday the 3rd of July and need to bring an item. Since cake is WAY more fun than vegetables or fruit and I love to bake, I am making the cake.

I hunted for recipes over the internet because of course I had never saved any when I saw them. There were some that were cute but just plain cake underneath. I was already contemplating in my head how to doctor it up when I found this one. Who doesn’t love Strawberry jello and white chocolate pudding inside their cake!

So…here is the cake I am making. I wish I could tell you it turned out great but I am not making it until Sunday morning so check back…I will let you know. 

 

Flag Cake

 

Betty Crocker Red, White and Blue Poke Cake

 

Ingredients
1 box Betty Crocker™ SuperMoist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 box (4-serving size) Jell-O™ strawberry-flavored gelatin
1 cup boiling water
1/2 cup cold water
1 box (4-serving size) white chocolate instant pudding and pie filling mix
1/3 cup milk
1 container (8 oz) frozen whipped topping, thawed
1 cup sliced fresh strawberries
1/2 cup fresh blueberries
Directions

Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13×9-inch pan. Cool completely in pan, about 1 hour.
Pierce cooled cake with fork at 1/2-inch intervals. In medium bowl, stir gelatin and boiling water until dissolved. Stir in cold water. Carefully pour mixture over entire surface of cake. Refrigerate at least 3 hours until serving time.
In large bowl, mix pudding mix and milk until well blended. Gently stir in whipped topping. Spread over cake. Arrange strawberries and blueberries on top of cake to look like flag. Store loosely covered in refrigerator.

 

Here is a link to the original site with a printable recipe. Red White and Blue Poke Cake

 

Happy 4th of July! May your Freedom Holiday ring sunny, bright and fun wherever you are. 

 

Shar Sitter, owner Rooms With Style Home Staging and Redesign Minneapolis MN.
CHSE and APSD Home Stager Pro Trainer
www.RoomsWithStyle.com
952-567-1124

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Want Your Thanksgiving Guests to think you are a Gourmet Chef?

Well you can with this recipe. Plus it is SOOOOO good. If you are a guest at someone’s home for Thanksgiving offer to bring something and bring this. It will be a hit!

This recipe was published about 15 years ago on a cooking show here in Minneapolis and it has been one of my favorites. Did I mention it is so yummy?? And it can be made in advance!

Yams

Yams with Praline 

1/4 cup packed brown sugar

3 TBS butter, at room temperature

3 TBS all-purpose flour

1/3 cup finely chopped pecans

6 medium yams or sweet potatoes (about 3 lbs), peeled and cut into ~ inch thick rounds

1 ~ cups heavy cream, heated.

 

In bowl, work together brown sugar, butter and flour until well combined, then work in pecans. Set aside. (This topping can be prepared up to 8 hours ahead and kept at room temperature.).

Bring a large pot of lightly salted water to a boil. Add yams and cook until crisp-tender, about 5 minutes. Do not overcook. Drain and rinse under cold running water.

Preheat oven to 375 degrees. Lightly butter 9 by 13 inch baking dish.

Arrange yams, overlapping in vertical rows in dish. (This can be done up to 8 hours before baking, covered tightly with plastic wrap, and refrigerated).

Pour cream over yams. Bake for 20 minutes. Crumble pecan mixture over yams and continue baking until yams are tender and topping is browned, 20 – 20 minutes longer. Serves 8-12.

 

Yams with Praline

And there you have it. Beautiful and delicious! 

 

Shar Sitter, owner Rooms With Style Home Staging and Redesign Minneapolis MN.

CHSE and APSD Home Stager Pro Trainer

 www.RoomsWithStyle.com

952-567-1124