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Table of Contents

Next Issue... The most wonderful Christmas Experiences Ever!

And Our Grand Prize Winner is....

THINGS TO DO: Share Recipes for the Holidays P. 6-36

Our 3rd Annual Gift Guide P.38

Cover Photo: Ready to try a new recipe? This delicious spice pumpkin bunt cake is our winning recipe, submitted by Patty Moore, subscriber from Kansas City, Mo. She won the Just Peachy Cookbook and other winter readiing novels for “things to do” See page 32 & 36.

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Season’s Eatings & Greetings and Gift Guid is Published Annually by BarnettPRO Publishing 71 Plymouth St., Plymouth, OH 44865. PHONE/FAX 419-687-0002 Email: info@barnettpro.com Publisher - Michael D. Arnold mike@barnettpro.com Sr. Managing Editor- Kathy Barnett kathy@barnettpro.com Technical Director - Norman Reed Managing Editor : Social Media Norm@weekenderextended.com Places to Go Editor: Sheeree Oney Things to Do Editor: Kandy Derden People to See Editor: Lisa Garcia editor@weekenderextended.com Visit our Website for event coverage between regular issues at www.WeekenderExtended.com Online Subscriptions are FREE! Submit your name and email address & we’ll also enter it in our monthly drawing for a FREE weekend getaway! Copyright 2019 by BarnettPRO Publishing All rights reserved. Reproductions of any material from this issue is expressly forbidden without permission of the publisher. Advertisements in this publication do not necessarily carry the endorsement of the publishing company.

Up Close: From the Editor It is the season of Thanksgiving, a time when we pause and remember how very, very blessed we are in this nation. And for me, I give our thanks to God and give him all the glory for all He has given. We, the Weekender Extended staff, give thanks for each other, our business partners and subscribers. We give thanks for the businesses God has allowed us to help promote and share with our readers. I continue to pray for leadership from God to continue to work with integrity, honesty, humility and faithfulness, to give glory to Him for the opportunities we have as we learn of new places to go, things to do and new people to see. I give thanks for my family and friends, those I see often and those we wish we saw more. I give thanks for the moments spent with these people, creating memories that can last a lifetime. I pray for precious times, where we listen more, hug more, and love more, giving of ourselves more. Our staff gives thanks for our followers, YOU, who not only read our articles, but more importantly, enjoy the stories and in return, share your experiences when getting away on an extended weekend. It’s the faithful followers like you that cheer us on, support us, send kind words and give hugs when we see you. It makes all the hard work into crafting each article worthwhile. Be blessed this season... be thankful... be joyful... be giving of yourself, because YOU are amazing. YOU are what I am thankful for the most!

Kathy Barnett

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In a Hurry? Things to Do:

Easy, Easy, Easy

Grinch Grape Santa Face Fruit Kababs

Christmas Grinch fruit kabobs are easy to make and make a great healthier alternative to all of the decadent desserts during the holidays. I made these fun little guys for the kids to enjoy and decorate for a snack. I also happen to be a huge Dr. Seuss fan! This recipe can double as an entertaining craft. You can use a tube of chocolate frosting and let kids draw their own angry Grinch faces on the green grapes. Ingredients: Kabob skewers Large marshmallows (or a banana may be substituted) Mini marshmallows Fresh Strawberries Green grapes

Instructions Thread a grape onto the kabob skewer. Cut a large marshmallow into thirds with kitchen scissors (or slice banana). Slide a slice of marshmallow (or banana slice) onto the stick Slice the top o a strawberry and thread onto the skewer (large side first) Top with mini marshmallow.Serve plain or decorate with frosting. -6- | SEASON’S EATINGS - 2019


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Queen Mary Royal Sunday Brunch

A

local favorite, the Queen Mary Royal Sunday Brunch takes you on a worldwide culinary adventure and features over 50 unique dishes from around the globe. Delight in traditional western breakfast fare like madeto-order omelets, pancakes, eggs benedict and homemade hash. Experience a southwestern sensation with Albondigas soup and carne asada tacos, or spice it up with Hot n’ Sour soup or Asian style ribs. Cleanse your palate at our refreshing salad station featuring a chef crafted Cobb salad, imported tuna nicoise and a variety of domestic and imported cheeses. The highlight is our signature carving station, which offers perfectly prepared prime rib with au jus and leg of lamb with mint jus. -8- | SEASON’S EATINGS - 2019

Watch this Travel Channel feature on our Royal Sunday Brunch. And don’t miss this slide show where Conde Nast Traveler names The Queen Mary’s Royal Sunday Brunch the No. 1 hotel brunch in the world! Southern California’s Best Brunch Wrapped in the elegant grace of the Grand Salon and featuring live entertainment, the Royal Sunday Brunch has the air of a royal soiree and is anything but typical. Free flowing champagne, live music and a tantalizing signature menu that is sure to please even the most discerning palates, makes the Queen Mary Royal Sunday Brunch a Long Beach tradition that cannot be missed.


Shawnee, OKlahoma SEASON’S EATINGS 2019 | -9-


Cauliflower Soup Shared by Bertha Strand Michigan Subscriber CAULIFLOWER SOUP - You’re Family Will Be Asking You Please For This Delicious Soup Ingredients 1 medium head cauliflower, broken into florets 1 medium carrot, shredded 1/4 cup chopped celery 2-1/2 cups water 2 teaspoons chicken or 1 vegetable bouillon cube 3 tablespoons butter 3 tablespoons all-purpose flour 3/4 teaspoon salt 1/8 teaspoon pepper 2 cups 2% milk 1 cup (4 ounces) shredded cheddar cheese 1/2 to 1 teaspoon of hot pepper sauce, optional Directions 1. In a large bowl, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain). 2. In another large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium -10- | SEASON’S EATINGS - 2019

heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted. Add hot pepper

sauce if desired. Stir into the cauliflower mixture. Yield: 8 servings (about 2 quarts).


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Main Dish:

Crock Pot Cube Steaks

Shared by Beth Jordan Ohio Subscriber It’s not just for a wedding. Perfect for practically any occasion, make this recipe the next time you want to wow your guests. This meal is not only inexpensive but it is one of those “set-it and forget-it” type meals. You can toss everything into your slow cooker and dinner will be ready when you are! Ingredients: 6 cube steaks 1 medium onion peeled and sliced into rings 1 can cream of chicken soup 1 can cream of celery soup 1 packet Lipton Onion Soup Mix 1/2 soup can of water Instructions: Peel, slice and separate the rings of one medium sized onion. Salt and pepper each cube steak. Place 2 cube steaks in the bottom of your crock-pot. Top with onions and repeat. Separating each addition of meat with onions. This will help separate them later and avoid them being one melded mass of cube steak. In a separate bowl, add the cream of -12- | SEASON’S EATINGS - 2019

soups and water and mix it up. Pour the soup mixture over the meat.. Sprinkle the onion soup mix on top, put the lid on the crock-pot and turn it on low. Soon your kitchen will start to smell delicious and 6-7 hours later you will have a dinner! Add a side of mashed

potatoes to help enjoy the gravy an a salad or green veggie and you are ready to eat. Note: If you like cream of mushroom soup, I’m sure you can use that as well. As for me, I’m not a fan, so I opted for a different combination.


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Lemon Meringue Cupcakes These Lemon Meringue Cupcakes are made with a lightly lemon flavored cupcake, lemon curd filling and lightly toasted meringue frosting! It’s like Lemon Meringue Pie in cupcake form. The bulk of the lemon flavor comes from the lemon curd. If you’ve never made lemon curd before, you have to try it. Homemade lemon curd really is so much better than the store-bought versions. A stronger, more tart flavor. Lemon Filling: 3 egg yolks (reserve whites for meringue) 3/4 cup granulated white sugar 3 tbsp. all-purpose flour pinch of salt 3 tbsp. lemon juice 2 tbsp. lemon zest, loosely packed 1/2 cup water 2 tbsp. unsalted butter, melted Cupcakes: 1/2 cup unsalted butter 1 cup sugar 2 eggs 3 tbsp. lemon juice 2 tsp. baking powder 1 tsp. salt 1-1/2 cups all-purpose flour -14- | SEASON’S EATINGS - 2019

Meringue: 3 egg whites pinch of salt 1/4 cup sugar 1. Preheat the oven to 350°F Prepare a cupcake pan with liners. 2. Add flour, sugar, baking powder and salt into large bowl. Set aside. 3. Add the milk, vegetable oil, vanilla extract, lemon zest and egg to a medium sized bowl and combine. 4. Add wet ingredients to dry ingredients and beat until well combined. 5. Slowly add the water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined. 6. Fill the cupcake liners

about half way and bake for 15-17 minutes, or until a toothpick comes out with a few moist crumbs. 7. Remove from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling. 8. To make the lemon curd, combine all the ingredients in a double boiler (or in a metal bowl over a pot of simmering water). Heat while whisking constantly until mixture thickens and reaches 160 degrees, or coats the back of a spoon. 9. Pour lemon curd into a small bowl and cover with clear wrap against the top of the curd to prevent a film from forming. Refrigerate until completely cool and firm, 3-4 hours. 10. When you are ready

to build the cupcakes, make the meringue frosting. To make the meringue, combine the sugar, cream of tartar, vanilla extract and egg whites in a large mixer bowl. Place the bowl over a saucepan or pot of simmering water. You can also use a double boiler. 11. Whisk constantly until sugar is dissolved and egg whites are warm, 120 - 140 degrees on a thermometer, (4-6 minutes.) Remove from heat. 12. Beat egg whites until stiff, glossy peaks form, 5 - 7 minutes. 13. Fill the center of the cupcake with lemon curd. 14. Frost with meringue frosting. Toast lightly with a kitchen torch.


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Banana Cream Cheesecake Here is a lovely company dessert that can be made a day or two in advance. This banana cream cheesecake is the perfect finale to any meal. —Margie Snodgrass, Wilmore, Kentucky Ingredients 1-3/4 cups graham cracker crumbs 1/4 cup sugar 1/2 cup butter, melted FILLING: 1 package (8 ounces) cream cheese, softened 1/2 cup sugar 1 carton (8 ounces) frozen whipped topping, thawed, divided 3 to 4 medium firm bananas, sliced 1-3/4 cups cold milk 1 package (3.4 ounces) instant banana cream pudding mix In a small bowl, combine cracker crumbs and sugar; stir in butter. Set aside 1/2 cup for top-

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ping. Press remaining crumb mixture onto the bottom and up the sides of a greased 9-in. springform pan or 9-in. square baking pan. Bake at 350° for 5-7 minutes. Cool on wire rack. In a large bowl, beat cream cheese and sugar until smooth. Fold in 2 cups whipped topping. Arrange half of the banana slices in crust; top with half of the cream cheese mixture. Repeat layers. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in remaining whipped topping. Pour over the cream cheese layer. Sprinkle with reserved crumb mixture. Refrigerate for 1-2 hours or until set. Test Kitchen Approved Total Time Prep: 25 min. + chilling Makes 10 servings Nutrition Facts 1 slice: 436 calories, 24g fat (16g saturated fat), 55mg cholesterol, 405mg sodium, 51g carbohydrate (36g sugars, 1g fiber), 5g protein.


Simply Shredz

Want pulled pork anytime, anywhere? With Simply Shredz you can have premium dried pulled pork right out of the bag or added to any type of entree with no cooking required. The most magical transformation occurs when you add to any sauce (ketchup, BBQ sauce, spaghetti sauce) or soup like instant noodles where the meat will change into slow-cooked pulled pork texture instantly. Our meat has no MSG, preservatives, or hormones, and aligned with “Good-foryou” ingredient trends. The most magical transformation occurs when you add the pulled pork to any sauce or soup. It will instantly transform to natural pulled pork texture.

Meat Shredz Quesadilla (Click on photo below)

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Things to Do: Have your

Deep Fried Turkey sh

By Cher Murphy

Chef Big Shake Debuts New Online Store, Offers Deep-Fried Turkey for the Holidays. Chef Big Shake’s popular deep-fried turkeys can be ordered online and will be shipped anywhere in the USA FRANKLIN, TN – People line

up at Big Shake’s Nashville Hot Chicken, excited to get the array of unique flavors being served up. Now, people across the country can simply log online and buy whatever they want, and it will arrive at their doorstep within two -18- | SEASON’S EATINGS - 2019

business days. With the launch of the online store, Chef Big Shake has made it possible for everyone to get in on the hot chicken, deep fried turkey and “famous” shrimp burger action. This comes just in time for the holiday season, giving people the ability to order Chef Big Shake’s custom deep-fried turkey that they can serve up for their special meals with family and friends. “There are many people who have been waiting for this store to go live, so it’s an exciting time,” explains Shawn Davis, otherwise known as Chef Big Shake, the creator of The Shrimp Burger and owner of Big Shake’s Hot Chicken & Fish. “The online store will let everyone get a taste of our food, whether for themselves or as a special gift for someone else. Some

say you can’t find a better gift than my famous hot chicken.” Chef Big Shake’s online store, located at ShopBigShakes.com, serves up a full menu of options to choose from, including his famous Nashville hot chicken, seasonings and peppers, shrimp burgers, and more. For those wanting to ensure their holiday meal is simple and a big hit this year, they may want to order Chef Big Shake’s deep-fried turkey, for only $89.99. The deep-fried turkey offered through the online store serves 10-12 people and is shipped Monday-Wednesday. After it has been expertly deep-fried, it is then frozen to seal in the flavor, then packed in a reusable cooler with dry ice, and shipped anywhere in the country, arriving


hipped to your door in two business days. Once the person receives it, they put it in the freezer, and then follow the simple instructions for heating it in the oven, so it’s ready for that special holiday gathering. Chef Big Shake’s deep-fried turkeys are crispy on the outside, and tender and juicy on the inside. They can also be ordered infused with their award winning Nashville Hot Chicken heat injections: such flavors as CryBaby® - Mild, Stop Drop n Roll® - Medium, Rambo – Hot. Or, classic flavors such as: honey butter, honey BBQ, Cajun butter, Jerk, lemon pepper, and classic seasoning. “Whether you are someone who lives near a Big Shake’s or you want someone who doesn’t to try the food, we want to make sure you have the best tasting turkey this holiday and ready to help,” added Davis. “But be careful, once you go Big Shake, you never go back! This food will keep you coming back time and again.” According to the National Fire Protection Association, Thanksgiving is the peak day for home cooking fires, followed by Christmas Day, Christmas Eve, and the day before Thanksgiving. Here are some safety tips for those who plan to deep-fry their turkey themselves for the holidays: • Never leave food cooking in the kitchen unattended, and don’t leave the house while the food is cooking.

• Make sure that children stay away from food that is being cooked, so they don’t get burned. • Keep the outdoor deep fryers away from flammable sources, including garages and balconies. Also, check the weather to ensure that it will not rain or snow. • Be sure that the turkey is completely thawed, which will help eliminate flare-up risks. • Those using a propane-powered deep fryer will need to ensure there is a two-foot buffer between the burner and tank. Ideally, you should use a fryer that has temperature controls, so that the oil is not heated beyond its smoke point. • The fryer must be on a level surface before it can be used. If it’s not, there is a risk of it being tipped over, starting a fire. • Avoid overfilling the oil in the fryer, which can ignite if it comes into contact with the burger. Check with the manufacturer’s directions for the correct amount to use. • When it’s time to submerge the turkey, shut the burner off. You can turn it back on once the turkey is submerged in the oil. • Use protective gear, such as safety glasses and oven mitts when working with the fryer. • Once the turkey is done, remove the pot from the burner and place it in a safe, level place to cool overnight, before disposing. Big Shake’s currently has three locations, in Franklin and Goodlettsville, Tennessee and Hunts-

ville, Alabama with a fourth location opening soon in Huntsville, Alabama. Chef Big Shake became famous for his signature shrimp burgers, which were featured on the hit show “Shark Tank.” They have sold hundreds of thousands of them. The restaurant has also become famous for its hot chicken plates, chicken sandwiches, hot chicken and waffles, hot chicken tacos, and more. They also feature a variety of fish entrees, including whiting and catfish. Diners can choose their level of heat, ranging from “cry baby” to “executioner.” To learn more about Chef Big Shake’s online store or to order a deep-fried turkey, visit the site at: https://shopbigshakes.com/. To learn more about Big Shake’s Hot Chicken & Fish, visit the site at: https://www.bigshakeshotchicken. com/. About Big Shake’s Hot Chicken & Fish ““Chef Big Shake,” was named after and founded by Shawn Davis, a man who worked his way up from restaurant dishwasher to chef to entrepreneur. After being passed up on the reality business show “Shark Tank,” he received the funding he needed to take his business national. Today, his product line, which features five varieties of “The Original Shrimp Burger,” is available in over 2,500 stores, and he owns Big Shake’s Hot Chicken & Fish restaurants. To learn more about the restaurant chain, visit the site at: https:// www.bigshakeshotchicken.com. SEASON’S EATINGS 2019 | -19-


Things to Do:

Serve Creative Drinks

Say Cheers to the Holidays with Yes Cocktail Co. Check “what drinks to serve” off your holiday list. With lots of libations to choose from, the Yes Cocktail Co lets you look like the ultimate mixologist with creative drinks that are crafted with only the freshest ingredients and nothing artificial - just add alcohol or serve as a mocktail! More info is below on holiday and New Year’s Eve ideas! Let me know if Yes Cocktail Mixers are a fit for anything you are working on and if you’d like samples to feature! Thank you!! All the best, Mattea Turn blasé drinks into bespoke libations with just the stir of your swizzle stick and the help of Yes Cocktail Co.’s naturally sensational mixers. Yes Cocktail Company specializes in ready-to-serve mixers and syrups made with no artificial ingredients, preservatives, or high fructose corn syrup. Simply add to your desired liquor, stir, and sip! See how you can mix up a little holiday magic with these bar must-haves: NEW Hot Buttered Rum Mix Discover what it’s like to sip cozy from a cup with the ONLY all natural buttered rum mix on the market. Organic grass fed ghee and a handcrafted blend of spices will help you usher in winter. Holiday Mixer 3 Pack — Filled with warming spices and the nostalgic aromas of the season, this trio of Cranberry Spice, Ginger Snap, and Sugarplum mixers is ready made for holiday entertain-20- | SEASON’S EATINGS - 2019

ing. Champagne Mixer 3 Pack — New Year’s Eve is a time for decadence, sophistication, and fun. Elevate your sips with this collection of Lavender Honey and Hibiscus Rose mixers and Passion Fruit Syrup. From carols around the Christ-

mas tree to glamorous New Year’s Eve soirees, bring the flavors and feelings of the holidays to your next event with Yes Cocktail Co. Prices start at $12 and are available online at https://yescocktailco.com/ and Amazon, as well as select boutique retailers!


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Tips for the Cook

Cooking with Extra V Submitted by MaryRuth Organics Team If you’re looking to cook up a storm in your kitchen on any occasion, there’s a good chance you’ll use some type of oil, whether it’s to garnish a salad or to sauté some onions. The unique and smooth flavor of extra virgin olive oil can make a big difference in the outcome of the dish, even when only adding a tablespoon or two. But when you grab a bottle of olive oil from the store, it’s important to keep a few key things in mind about the ingredient(s), like how many calories it adds, or how different oils affect health.

Cooking Oils Are Not Equal

By far, if you’re cooking with oil, cold or icepressed extra virgin olive oil is the best for your health. • This type of oil has a low rate of oxidation. The higher the oxidation rate, the higher the amount of free radicals, which can react to damage cells that may lead to cancer. • Using extra virgin olive oil can lower your LDL (bad cholesterol) levels and can increase your HDL (good cholesterol) levels. • Extra virgin olive oil can help protect your skin with a polyphenol called hydroxytyrosol. This type of polyphenol can help reduce free radicals as well. • Extra virgin olive oil also has beta carotene and vitamins A, E, D, and K, all of which help to promote a healthy body. So how do you get the most from your olive oil while maintaining a healthy diet?

To Fry? Or Not to Fry?

Most of our readers will probably know that frying food isn’t the healthiest of choices. Even though it results in rather tasty food, it requires a larger amount of oil at high heat. Even pan-frying that uses less oil often requires a -22- | SEASON’S EATINGS - 2019

longer cook time, which allows the food to soak up the oil. So even if you are frying up Brussels sprouts, it still promotes damaging free radicals. Sautéing, meanwhile, uses a small amount of oil and the food can often be cooked in a shorter amount of time. Even if you are using extra virgin olive oil, you should use as little as possible. Before you start cooking, take a look at the expiration date of your oil. Just like any other food, over time it will go bad. As the oils are stored, it will oxidize and develop free radicals. When purchasing various types of oil, look for small darkened glass bottles that can be used up before they go bad. Store them in a cool, dry place. But What Does “Ice-pressed” Mean and Why is it Good? Our Organic Ice-Pressed Olive Oil is pressed at temperatures 20-30x coLder than traditional cold pressed olive oil. The near absence of heat allows our ice pressed olive oil to retain the highest quality of nutrients and taste, with no chemical interference. So if you’re sautéing vegetables, making bruschetta, or topping your mixed greens salad, use your bottle of IcePressed Extra Virgin Olive Oil to get the most benefits and a delicious, fresh taste. MaryRuth’s Raw Ranch Salad Dressing! 2/3 cup MaryRuth Organics Olive Oil 1 Teaspoon Dried Chives 1 Teaspoon Dried Parsley 1/2 Teaspoon Dried Dill Weed 1/2 Teaspoon Sea Salt 1/2 Teaspoon Garlic Powder Whisk all ingredients together and serve. The salad dressing keeps for 2 weeks refrigerated.


Virgin Olive Oil

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A Taste of Christmas

At the Historic Lyme Village

Sample delicious foods of the season as you visit each of the decorated buildings located in this historic village on Dec. 14 from 2-8 p.m. The annual event is hosted by volunteers of the nonprofit Historic Lyme Village Association, which represents life in the Firelands from the arrival of the first settlers between the early 1800’s to the early 1900’s. All a-glitter, there are also activities planned to help ring in the holiday. The kids can visit the Merry School House to write a letter to Santa (aka Father Christmas). Next, they can stop by the Lyme Post Office to mail it. Then they can visit with Father Christmas himself at the John Wright Mansion. Believe it or not, he will already know what was asked for!!! The path is lighted during evening hours to set the glowing holiday atmosphere. Within The John Wright Mansion are Christmas decorations, appropriate for the time period. This second Empire Victorian home was built between 1880 and 1882. The mansion is listed on the National Register of Historic Places. When Wright decided to build the present house, he chose to employ the Second Empire style of architecture. This combination was quite unusual: Second Empire houses are found far more often in urban settings, and massive residences of the style are very rare on farmsteads in the region. Each year, Victorian Christmas dinners are held only two or three evenings in December with a particular theme to fit the occasion. This year, the decorations are Morovian to match the theme. It takes as many as 35 volunteers to successfully present these six-course dinners. These formal dinners have become so popular, reservations are reequired and should be made very early in the year. The meal, -24- | SEASON’S EATINGS - 2019

however, is worth the wait. The John Seymour House, an 1836 Greek Revival House, was used as a stop on the Underground Railroad. The village is home to 14 other 19th Century buildings including log homes, barns, one room school, general store, town hall, and the Detterman Log Church. The village also has the Schug Hardware Museum and the National Postmark Collectors Museum and Research Center. The gift store willl be open during the Taste of Christmas. On Dec. 28, tours of the mansion and village will take place from noon to 5 p.m. A cafe will be open to offer beverages, cakes, and cookies. Again, admission is $6 per person with children, for and under free. Admission is $6 per person. Those ages under four are free. For more information, visit www.lymevillage.org


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Sides for Holid (Family Features) The holiday season means it’s time for gathering family and friends for food and celebration. To make the process easier, incorporate recipes that can feed a crowd without lots of exotic, hard-to-find ingredients or long, laborious prep and cook times. These recipes for Hearty Roasted Winter Vegetables featuring Aunt Nellie’s Whole Pickled Beets and Caprese Bean and Salami Salad with READ 3 Bean Salad, for example, are ideal side dishes for holiday gatherings with enough to go ’round for everyone at the table. Plus, if you’re heading to a holiday potluck, they’re perfect for bringing along to share with the whole crew and versatile enough to be paired with a variety of main courses. Plus, the Caprese Bean and Salami Salad can also stand in as an appetizer. Find more holiday recipes at auntnellies.com and READsalads.com.

Hearty Roasted Winter Vegetables 1 jar (16 ounces) Aunt Nellie’s Whole Pickled Beets, drained 1 small red onion, cut into 12 wedges 2 cups baby portobello mushrooms, cleaned and stems trimmed 2 cups butternut squash, peeled, seeded and cut into 3/4-inch chunks 3 tablespoons olive oil 1 clove garlic, finely chopped 2 teaspoons chopped fresh rosemary 2 teaspoons chopped fresh thyme 1/4 teaspoon salt, plus additional, to taste (optional) 1/8 teaspoon pepper, plus additional, to taste (optional) 2 cups Brussels sprouts, ends trimmed and scored with cross-cut Heat oven to 400 F. Place beets, onion, mushrooms -28- | SEASON’S EATINGS - 2019


day Entertaining and squash on rimmed 15 1/2-by-10 1/2-by-1-inch baking sheet; drizzle with olive oil. Add garlic, rosemary, thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. Roast 15 minutes. Add Brussels sprouts, stir and continue to roast until vegetables are tender and browned, about 3035 minutes, stirring once. Adjust salt and pepper, to taste, if desired. Prep time: 10 minutes Cook time: 45-55 minutes Servings: 6

Caprese Bean and Salami Salad Recipe courtesy of “The Reluctant Entertainer” 5 cans (15 ounces each) READ 3 Bean Salad (3 cans drained, 2 cans undrained) 1 pint grape tomatoes, halved 1 pound small marinated mozzarella balls, drained 3/4 cup (1 ounce) fresh basil, chopped 8 ounces dried salami, sliced salt, to taste pepper, to taste 2 whole-wheat baguettes (13 ounces each), sliced In large bowl, stir together bean salad, tomatoes and mozzarella balls. Before serving, add basil and salami. Add salt and pepper, to taste. Stir to combine. Serve on large platter surrounded by baguette slices Prep time: 25 minutes Servings: 16

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Eggnog Spice Cake with Bourbon Custard Filling

1.) BOURBON CUSTARD FILLING 1/2 cup granulated sugar 1/4 cup cornstarch 1/4 teaspoon salt 2 cups half-and-half 4 large egg yolks 3 tablespoons salted butter 2 tablespoons bourbon 2.) CAKE LAYERS 1 cup salted butter, softened 2 cups granulated sugar 4 large eggs 3 1/4 cups all-purpose flour, plus more for dusting pans 2 1/2 teaspoon baking powder 3/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 3/4 cup whole milk 1/2 cup refrigerated eggnog 1 teaspoon vanilla extract Vegetable shortening, for greasing pans 3.) EGGNOG BUTTERCREAM 1 cup salted butter, softened 1 teaspoon vanilla extract 1 (2-lb.) pkg. powdered sugar, divided 1/4 cup refrigerated eggnog 1/2 - 3/4 cup heavy cream, divided Grated fresh nutmeg 1.) Whisk together granulated sugar, cornstarch, and salt in a heavy saucepan. Whisk together halfand-half and egg yolks in a glass bowl. Gradually whisk half-and-half mixture into sugar mixture. Cook over medium, whisking constantly, until mixture starts to bubble, 7 - 8 minutes. Cook, whisking constantly, 1 minute; remove from heat. Whisk in butter and bourbon. Transfer to a me-30- | SEASON’S EATINGS - 2019

By PAM LOLLEY Facebook Subscriber

dium bowl. Place plastic wrap directly on warm filling to prevent a film from forming. Let stand 30 minutes; chill 4 to 24 hours. 2. Preheat oven to 350°F. Beat butter with electric mixer on medium speed until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Stir together flour, baking powder, salt, cinnamon, and nutmeg in a large bowl. Stir together whole milk and eggnog in a glass measuring cup. Add flour mixture to butter mixture alternately with milk mixture, Divide batter evenly among 4 greased (with vegetable shortening) and floured 9-inch round cake pans. Bake 16-19 minutes until done. Cool. 3.)Beat butter with electric mixer on medium speed until creamy. Gradually add vanilla and 1 cup of the powdered sugar. Stir together eggnog and 1⁄2 cup of the cream in a small bowl. Gradually add remaining powdered sugar to butter mixture alternately with eggnog, beating on low speed until blended after each addition. Beat on high speed until smooth and fluffy. Beat in up to 1⁄4 cup cream, as necessary to reach desired consistency.


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Winning Recipe

Spice Pumpkin Cake

C

ongratulations to Patty More of Kansas City, Missouri for sharing her recipe of this delicious and easy and easy-to-make holiday bunt cake. Shown on our cover, Patty admits she is the type of baker who loves to “dump until it looks right, not always measuring exactly what is called for.” However, this recipe is so easy, it isn’t hard to copy - even if you aren’t a full-time baker! INGREDIENTS One Spice Cake Mix Two Eggs 3/4 - 1 cup water (depending on what is called for on cake mix directions 1/3 - 1/2 cup vegetable oil (depending on what is called for on cake mix directions) One Can Pumpkin -32- | SEASON’S EATINGS - 2019

One Tub Cool Whip One Tub Cream Cheese ready-made Frosting INSTRUCTIONS Preheat oven to 350 degress. Mix spice cake, eggs, water, and oil according to directions on the box. Blend in slowly the can of pumpkin. Bake in a bunt pan until a toothpick stuck in middle comes out clean, approximately 45 minutes. Cool and remove from pan. Slice cake in half horizontally. Fold Cool Whip the tub of frosting. Frost layers. Place top half back onto lower half. Completely cover with frosting. Sprinkle walnuts over top if desired. Serve.


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Coconut-Pecan German Chocolate Pie Submitted by Brenda McDonald Facebook Subscriber INGREDIENTS 1-1/4 cups all-purpose flour 1/4 teaspoon salt 6 tablespoons cold lard 3 to 4 tablespoons ice water FILLING: 4 ounces German sweet chocolate, chopped 2 ounces unsweetened chocolate, chopped 1 can (14 ounces) sweetened condensed milk 4 large egg yolks 1 teaspoon vanilla extract 1 cup chopped pecans TOPPING: 1/2 cup packed brown sugar 1/2 cup heavy whipping cream 1/4 cup butter, cubed 2 large egg yolks 1 cup sweetened shredded coconut 1 teaspoon vanilla extract 1/4 cup chopped pecans INSTRUCTIONS In a small bowl, mix flour and salt; cut in lard until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight. Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a -34- | SEASON’S EATINGS - 2019

9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 11-13 minutes or until bottom is lightly browned. Remove foil and weights; bake 6-8 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 350°. In a microwave, melt chocolates in a large bowl; stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla; stir in pecans. Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour on a

wire rack. Meanwhile, in a small heavy saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°, stirring constantly. Remove from heat. Stir in coconut and vanilla; cool 10 minutes. Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold.


SEASON’S EATINGS 2019 | -35-


Make the Holidays Just Peachy with Who doesn’t love a sweet and juicy peach? Long associated with summer, a new book shows that peaches can be a year-round treat. Just Peachy by Belinda Smith-Sullivan (Gibbs-Smith/May 2019) provides a vast array of delicious recipes all showcasing the versatile peach that can delight holiday meals. “Peach season is short-lived, and it can be even shorter depending on your location. On average, peach season lasts from late May to mid-September,” Chef Belinda says. “The easiest way to extend the season – and enjoy this versatile fruit year-round – is to can and freeze peaches while they are plentiful and inexpensive.” Just Peachy contains 70 recipes that cover a wide range of dishes that include peaches. Recipes range from breads, breakfasts, appetizers, entrees and desserts to sauces, preserves, condiments and drinks, all beautifully photographed. Chef Belinda has included facts about peaches, information on growing and growers, festivals, a list of all peach varietals and how to use them, and the history of peaches. Recipes in Just Peachy range from the sweet to the savory and grace any holiday celebration: - Buttermilk Peach Waffles - Old-Fashioned Tea Cakes with Peach-Almond Glaze - Hot Curried Peaches - Peach and Tomato Gazpacho - Greek-Style Beef Stew with Peaches - Herb-Crusted Peach Mustard Pork Tenderloin - Spicy Oven Ribs with Peach Barbecue Sauce - Peach Bread Pudding with Rum Peach Coulis - Blueberry-Peach Slump - Chocolate-Peach Soufflé - Peach-Thyme Pound Cake - Granddad’s Easy Homemade Peach Brandy Just Peachy proves the peach is a very versatile fruit, lending itself easily to savory applications, especially when paired with meats like chicken, pork, fish, and lamb. Chef Belinda’s peach-inspired recipes will allow home cooks to celebrate the holidays peachy deliciously. Belinda Smith-Sullivan is a chef, food writer, spice -36- | SEASON’S EATINGS - 2019

blends entrepreneur, and a commercially rated pilot. She received a culinary arts degree from Johnson & Wales University and writes a monthly column for South Carolina Living and Bella magazines. Chef Belinda is an active member of the Southern Foodways Alliance, the International Association of Culinary Professionals (IACP), the American Culinary Federation, and Les Dames d’Escoffier. She lives in Trenton, South Carolina in the heart of South Carolina’s peach country. For more information on Chef Belinda, visit her website, www.ChefBelindaSpices. com. This holiday season try these savory and delicious recipes.

Peach-Sweet Potato Casserole

Serves 6 to 8 This savory dish could almost pass for dessert. Creamy, spiced sweet potatoes get a hit of bourbon and a decadent pecan streusel topping. Serve it as a side to pork, lamb, or turkey—it steals the show every time. Use fresh ripe peaches or peaches you’ve canned or frozen. TOPPING 1 cup firmly packed light brown sugar 1⁄3 cup flour 4 tablespoons butter, softened 1⁄2 cup chopped pecans CASSEROLE 4 large or 6 medium sweet potatoes, baked and cooled 4 tablespoons butter 1⁄2 cup firmly packed light brown sugar 1⁄4 teaspoon nutmeg


Delicious Sweet and Savory Recipes

by Chef Belinda Smith-Sullivan

Peach-Glazed Ham Steak

1 teaspoon vanilla extract 1⁄3 cup heavy cream 2 tablespoons bourbon 2 to 3 cups ripe peeled peach slices Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking dish. INSTRUCTIONS - TOPPING In a small bowl, combine the brown sugar, flour, and butter with a fork until crumbly. Stir in the pecans and set aside. INSTRUCTIONS - CASSEROLE Peel the sweet potatoes, discard the skins, and place the flesh in the bowl of a stand mixer. Add the butter, brown sugar, nutmeg, and vanilla; beat until thoroughly combined. Add the cream and bourbon and continue beating until smooth. Pour half of the mixture into a prepared baking dish. Cover with sliced peaches and finish with remaining sweet potato mixture. Top with the brown sugar topping. Bake, uncovered, for 30 minutes, or until top is golden brown. To make ahead, prepare the casserole, but do not bake. Cover with plastic wrap, and then cover with aluminum foil and freeze. When ready to bake, thaw in the refrigerator overnight. Uncover and bake at 350 degrees F, increasing baking time to 45 minutes or slightly longer.

Ham steak is traditionally thought of as a breakfast item, but properly prepared, it can be an anytimeof-the-day meal. Feeding a crowd? Use this glaze recipe on a whole ham—just double the glaze ingredients. 2 peaches, peeled and chopped small 2 tablespoons firmly packed brown sugar 2 tablespoons water 1 teaspoon ancho chile powder 1 teaspoon Dijon mustard 1⁄2 teaspoon ground cardamom 1 smoked ham steak, 1⁄2-inch thick (about 1 1⁄4 pound) In a small saucepan over medium-low heat, combine the peaches, brown sugar, water, chile powder, mustard, and cardamom. Cook, stirring occasionally, until thickened and peaches start to break down, about 20 minutes. Make diagonal cuts, 1 inch apart, into outer edges of ham steak to prevent it from curling up on the grill. On an outdoor grill or an indoor grill pan, over medium-high heat, place the ham steak and brush the top with glaze. Cook for 4–5 minutes and turn over. Brush the cooked side with glaze and cook for another 4–5 minutes. Remove to a platter, brush once more with the glaze, and let rest for 5 minutes. Serves 4 Recipes and photos from Just Peachy by Belinda Smith-Sullivan Photography by Mark Boughton Gibbs-Smith/May 2019 SEASON’S EATINGS 2019 | -37-


2019 Gift - Guide A Cinderella Story: Christmas Wish Laura Marano (Disney’s Austin and Ally) as Kat Decker dreams of becoming a famous singer and songwriter while working as an elf at the local billionaire’s Santa Land. As she struggles to care for her stepmother and two stepsisters in true Cinderella style, the billionaire’s son, who plays Santa, is impressed with her musical abilities and invites her to the annual holiday gala. But will she make it to the gala? Will her stepsister steal her identity? Will Santa become her Watch now to find out...

DVD $19.98 Blu-Ray Combo $24.98 https://us.diono.com/product/traverze/ available on Video on Demand

CBD B

Great for gifts, bu much-needed rela relatives to meal p easy to let the hol the way of your o getting a massage ble on demand an

Starting at $11

https://lifeelemen -38- | SEASON’S EATINGS - 2019


Breadcrumb Bluetooth Location Marker Never lose your important items again. Great for the car keys, glasses, a pet, even the kids. Streamline your holiday shopping trip by keeping track and spending less time searching for lost items (or lost people) A personal safety location tool is great to keep on hand. The waterproof Breadcrumb works even when cell service is down AND can be used as a safety beacon to light up the sky and be located. From natural disaster preparedness to finding your way back to your car, to keeping track of your shopping partners, Breadcrumb has many uses!

$39.99

https://breadcrumbtech.com/ location-marker

Bath Bombs

ut also for your own axation! From hosting visiting prepping for the big day, it’s liday hustle and bustle get in own self-care. Just as relaxing as e, but a lot cheaper and availanytime, anywhere.

1.20

nts.com/collections/bath-bombs SEASON’S EATINGS 2019 | -39-


Gift - Guide Alchemy Skincare

$65.00

For Her

It’s all about a healthy lifestyle. ALCHEMY is the magical process of transforming or combining nature’s ordinary elements into something extraordinary. Our downto-earth, toxic and cruelty-free, ingredient-conscious, plant based skin care lives up to this definition. The face cleanser melts away the impurities whill the Rose Hydrosol re-hydrates your cells. The the Illuminate face serum gives you a renewing treatment and glow. This travel mini pak is a great way to sample the product - and take it with you wherever you travel without the messy regular bottles. It’s a great stocking stuffer!

https://myalchemyskincare.com/collections/al

Take My Face Off Gift Set Six Mitty Mini “petals” make this Poinsettia even better than the real thing! With a silken cord for tree hanging, removing that holiday party makeup is easy. TMFO creates reusable, super soft makeup removing and much better for the environment than makeup wipes and cotton balls. Plus they take off every trace of makeup, are way cuter than a gross old washcloth, and one or two will last you for your whole trip – just wash and rinse them in the sink!

$55.00

https://www.takemyfaceoff.com -40- | SEASON’S EATINGS - 2019


Original Roll-On® Bracelets

Aid Through Trade is the original creator of the famous Roll-On® Bracelet. All of these Roll-On® Bracelets are made with the highest quality glass beads and carry a lifetime guarantee. They fit almost any size wrist and come in several different colors. Aid Through Trade was started in 1993 by a former Peace Corps Volunteer. Now it is one of the leaders in the fair trade fashion industry and employs over 200 female artisans in Nepal.

$12 and up

www.aidthroughtrade.com

Munio Designer Self-Defense Keychain A unique travel accessory that could actually save your life! MUNIO helps people feel safer, gives them peace of mind, and is something they will take with them everywhere. MUNIO smartly integrates safety and style, transforming a fashionable and innocent looking keychain into an effective and versatile self-defense tool. •Convenient/ready to use immediately •Air-travel friendly •No risk of personal injury like pepper spray or stun guns (safer around small children)

$9.95

Available on Amazon; Walmart

www.munioselfdefense.com/

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Gift - Guide Dining Elevated Flatware Rests

$5.95 and up www.diningelevated.com/

-42- | SEASON’S EATINGS - 2019

Germ-Free Eating by keeping your silverware from ever having to touch the tabletop of any restaurant or fast food joint you might be eating in while traveling. According to a study by WebMD, restaurant tables are some of the germiest surfaces when it comes to eating. Part of the reason for this is because the very cloths used to wipe down tabletops can contain bacteria if not cleaned properly (and that is WHEN they are cleaned.) Who knows how long it’s been since a tabletop was last cleaned in airport food courts, etc…. You simply place your flatware or plasticware on the dining elevated rests (that you carry with you) and that way they don’t ever touch the surface of the table top again.


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Lovespoon Travel Tins Comes in an elegant black matte container that is housed in our luxuriously packaged boxes. You will find that you can select from any of our (33) decadent fragrances, that are sure to please the most sophisticated connoisseur of candles. Our hand-poured travel tins make for the perfect gift for yourself or that special someone to use at home or on the road. Each tin is hand poured with premium soy waxes and blended with the finest of essential oils.

Starting at $10.00 www.lovespooncandles.com/collections/shop

Children’s Story Book “Cloopsey wants to be in the circus like his cous-

in Cassie. He soon finds out the jobs are harder than he expected. After several failed attempts, Cloopsey learns we all have different talents. If he is the best he can be using his own abilities, he will be accepted for what he is. He doesn’t have to pretend to be like the others.” Coming Soon: “Let’s Go to the Farm!” Order your next Let’s Go Book Today!

$6.99

https://www.amazon.com/Lets-Go-Circus-Publisher-Number/dp/0986110957 or order from editor@barnettpro.com SEASON’S EATINGS 2019 | -43-


Gift - Guide

For the Kids

Piggy Paint Non Toxic Nail Polish Normal nail polish can melt a hole right through a styrafoam plate! Piggy Paint does not. It’s a non-toxic and virtually odorless, water-based formula. Much safer and offering fun, vibrant colors. Hypoallergenic, it dries to a hard, durable finish. It doesn’t peel; it’s kid-friendly, and safe for use during Pregnancy! Made in USA.

Single Bottle $7.99 Gift Set $13.99 https://www.piggypaint.com/hop/nail-polish

-44- | SEASON’S EATINGS - 2019


Alpha Cards ABC Flash Cards Make recognizing, learning and remembering the Alphabet fun for your babies, toddlers, pre-k and Kindergarten children. Kids use the detailed pictures and two silly first words on each card to learn letter sounds, practice sounding out words and learning the uppercase and lowercase letters. http://www.he-is-all-boy.com/ learning-tools/

$14.95

And Amazon

People Blocks Working Cars This 18 - piece set is easy to use, loved by parents, magnetic building blocks! People Blocks are perfectly crafted to fit in a child’s hand and allows them to stack easily with the power of magnets. Great for ages 18 monthls and older At even 4+ years, with the power of magnets, your child’s creativity will be seen in their own unique designs.

$34.99

https://www.peopletoy.co/products/ people-blocks-working-cars-18piece-set/

SEASON’S EATINGS 2019 | -45-


Gift - Guide Yooforic, Hemp Oil Gum YOOFORIC is certified organic, gluten-free, sugar free and delivers a minty fresh flavor that includes 50mg of hemp oil per serving. Through patented technology, the gum will allow for maximum absorption with released time layers of full spectrum hemp oil - the cannabinoids are absorbed and reach the bloodstream faster www.yooforic.com/gum.php than any other product on the market. Makes a great stocking stuffer.

$4.95 30 pieces

-46- | SEASON’S EATINGS - 2019

Squi


Olde Christmas Cake

Baked from scratch, this fancy fruitcake combines the highest quality candied cherries and pineapple, raisins and Indiana walnuts with farm-fresh eggs and butter folded into moist cake. The recipe has been used in the Amish Acres Bakery for over 30 years. The fruitcakes are packaged in a colorful Christmas container and tied with a bow. Christmas Cake net wt. 2 lbs.

$16.95 http://www.amishacresgeneralstore.com/ old-christmas/

ish Marshmallows

These colorful and dainty treats are hand-made in small batches, hand cut, and come in a variety of customizable options and flavors. Natural ingredients are used in the marshmallow base, that makes people happy and changes the way they view the humble marshmallow. Whether you choose to enjoy the marshmallows by themselves, or use them to make the most decadent and whimsical s’mores, the idea is to simply eat them and be happy.

$16.00 a dozen

www.squishmarshmallows.com/

SEASON’S EATINGS 2019 | -47-


BarnettPRO DBA: Weekender Extended 71 Plymouth Street Plymouth, Ohio 44865

-48- | SEASON’S EATINGS - 2019

Presorted Standard U.S. Postage Paid Plymouth, Oh Permit No 71

Profile for The Weekender Magazine

Seasons Eatings and Greetings  

Recipes shared by subscribers and sponsors. 3rd Annual Gift guide

Seasons Eatings and Greetings  

Recipes shared by subscribers and sponsors. 3rd Annual Gift guide