Christmas Eve is Clam Chowder & Bread Sticks

Last year was the first year that I felt like Christmas Eve really wasn't about me anymore.  I've been married for several years now so you would think the lesson would have come faster.  However last year was our first Christmas on our own, hundreds of miles away from the ones that use to stuff our stockings and fix our holiday feasts.  It was my job to bring the magic and comfort of the holiday into my own home for my children.  Yup, Mr. Handsome and I were on our own, and it was 100% our responsibility to make Christmas full of the spirit of Christ and all about family.

The experience made me appreciate my parents and the traditions and sweet memories they made for us as children.

And so, tonight, I'm thinking of you Mom & Dad.  And here is a list of some of the things I will forever treasure about growing up in la Familia G.  Merry Christmas!

Christmas Eve will forever be...

A star shining on top of a 100 foot tall blue silo--waiting at the kitchen window at dark
Waiting for Grandma and Grandpa G to come for supper
Christmas carols sung at the door with treats
Surprise attack snowball fights with the neighbors
Lip sync with upside down chins under a blanket
Shoveling snow from the ice pond under the flood lights
Family Slumber Party beneath the tree
Santas on Four Wheelers
Christmas songs sung by Chipmunks & Dolly and Kenny
And because this is a recipe blog, 

My Mother's Clam Chowder & Aunt Kathy's Bread sticks

Mom's Clam Chowder

(this recipe is a "half recipe" of what my mother taught me growing up.  If feeding a large crowd, double this)

2 large Idaho potatoes (peeled and cut into pieces--the smaller the better I think)
2 stalks of celery
1/2 large yellow onion, chopped fine
1 can minced clams (and juices)
3-4 cups milk***
1/3 cup butter
1/3 cup flour
salt and pepper to taste
Shredded Cheddar Cheese 
Saltine Crackers

Put cut vegetables in a pot and cover with just enough water (1-2 cups) and boil until veggies are soft.  Open 1 can of clams and drain the juice into the pot.  Add milk (***I grew up putting 2 cans of Evaporated Milk in, but you can use Half n Half or just use milk--I like whole milk.  And the amount will depend on how runny or thick you want it.  If you want it more thin add more liquid).

Melt butter in bowl in the microwave and add flour to make a thickener.  Add clams and thickener to  soup over medium heat and stir to thicken.  Add salt and pepper to taste.

Serve with cheese and crackers on top.

Aunt Kathy's Bread sticks

1 ½ cup warm water

1 heaping Tbsp Yeast

¼ cup honey

1 ½ cup flour

1 ½ tsp salt

Mix altogether with beaters then add 1 ½ cup flour (***I usually end up adding more like 2 1/2 cups flour).  Knead a little and raise till double.  Melt 1  cube butter (I use ½ cube) on cookie sheet.  Roll out dough and cut into strips with pizza cutter.  Flop strip around in butter and sprinkle with Parmesan Cheese and Salad Supreme.  Raise on cookie sheet and bake at 425 for 10 minutes.

And if you really want the full Christmas Eve Experience you MUST have Christmas Punch as well :)

Merry Christmas Family & Friends!

 

Ode to the Rainbow

I have previously posted the Rainbow Jello Recipe but I wanted to include some changes I have made to make it more efficient and share some fun pictures.  The pictures show why it is such a cherished tradition in my family.  I know my sisters share my love of multi-colored jello goodness.  It wouldn't be Thanksgiving without it.

Here's one taken by my sister!

One of my earliest memories was watching my mother make this layer by layer in Provo Utah in the winter.  She would put it on a cookie sheet and set it on the top of our old orange bug (car) to cool.  I thought it was the COOLEST thing ever...and my kids echo that today.  Kids LOVE this and I love it too.  I have made it every Thanksgiving since we were married and intend to continue.  Thanks MOM for making the best Jell-O EVER!

You will need to choose your Jello package colors, I use:

1/2 lg pkg grape (3 of 6 oz)

1/2 lg pkg blueberry (3 of 6 oz)

1 sm pkg lime (3 oz)

1 sm pkg lemon (3 oz)

1 sm pkg orange (3 oz)

1 sm pkg strawberry (3 oz)

For each layer (I begin with purple) you boil 3/4 cup water and add your jello powder and stir til dissolved.  Then add 3/4 cup cold water and stir a little.  Put 1 cup in a measuring cup and set aside.  Put a few heaping Tbsp of Sour cream in a bowl and slowly whisk in the remaining 1/2 cup of liquid jello (I start by adding just a little and slowly add more to get rid of lumps).  Put in the fridge or freezer to cool.  Once it is set (doesn't take very long because it is so thin) Pour your 1 cup jello that you set aside to form a second layer.  Put back in the fridge until set.  Once it is set you start the whole process over again with another color.  It is so fun, and your kids can help because its pretty simple.

 

My Mother's Amazing Marion Berry Butter Cookies

So my mother used a Taste of Home "Swedish Butter Cookie" recipe and altered it into the most amazing cookie recipe ever...seriously, my ultimate favorite.

The dough recipe is from Taste of Home
1 cup butter, softened
1/2 cup sugar
1 egg, separated
1 Tablespoon half-and-half cream
1 teaspoon vanilla extract
2 cups all purpuse flour
1/2 tsp baking powder
1/2 cup finely chopped pecans (we use walnuts cause they're cheaper)
Additional chopped pecans (walnuts)

And the key ingredient: Marion Berry Jelly

In a large bowl, cream butter and sugar.  Beat in egg yold, cream and vanilla.  Combine the flour and baking powder; gradually add to creamed mixture.  Stir in finely chopped nuts.  Roll into balls (I keep them small: 1/2 inch to 3/4 inch).
In a small bowl, beat egg white.  Dip balls in egg white, then roll in additional nuts.  Place 2 inch apart on un greased baking sheets.
Using the end of  a wooden spoon handle, make an indentation in the center of each ball.  Pour in a small amount of jelly (I use a baby food spoon...around 1/4 to 1/2 tsp jelly).  Bake at 350 for 12-15 minutes or until lightly browned.  Carefuly remove to wire racks to cool.

Okay, and to make them super good, my mother drizzles frosting on top...I love them without too.

P.S. the original recipe used Red Jelly and Red Maraschino Cherries (halfed on top)...if you like that sort of thing :)

Christmas Punch

2 pkg Black Cherry Kool-Aid
2 Frozen Pink Lemonade Juice
2 Frozen Orange Juice
1 large can Pineapple Juice
1 cup Sugar
Water...I only add half of what is required by each package or container (or less) to make a very concentrated bucket full of sugar...then you can freeze it in cube trays or leave it to freeze in the bucket (we stick it outside in the winter) and then add a little to a glass and fill with Sprite or some other lemon lime carbonated beverage.