Delilah's 12 Stockings of Christmas 2024

It’s time to drum up some excitement for my 12 Stockings of Christmas Sweepstakes!!!

I’ve been on the hunt for fabulous gifts I know you’ll want to both give and get, and the time has come to share them with you. I’ll be gifting away this big stack of gifts to 12 lucky winners!

Be listening to my radio program each and every night between November 27th and December 21st, when I’ll share the KEYWORDS needed to enter.

Text the keyword to 48484
or enter it at the ENTRY page.

(Pssssst: If you miss the keyword, you can always use the word STOCKING.)

YOU CAN ENTER ONCE PER DAY

I have to express the utmost gratitude to my generous sponsors for providing these products. When I fall in love with something, I can’t wait to pass it along to my listeners and they are all too eager to help me share the joy!

Here’s a run-down of everything in the prize bundle this year. I start my list with an “appetizer” and finish off with a “desert” with 7 courses in between. Good luck my friends! Tell your family and friends about it too!!!

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Hickory Farms
Holiday Signature Flavors Gift Basket

Kicking off the sweepstakes is a nod to delicious childhood memories and to future delights. A sweet family friend used to work at Hickory Farms when I was a kid and we loved stopping in to say hello, get a taste of some delight, and come home with a basket of goodies.

Hickory Farms is still expertly curating gifts of award-winning summer sausage, savory cheeses, and gourmet mustard and condiments! They’ve wrapped them all up in one of their signature baskets topped with a festive holiday bow and I’ll send 12 of them out to my winners!

Hickory Farms has been connecting people with delicious food since 1951. Find your nearest Hickory Farms retail store and shop in-person during the holidays or, if you’re looking to save some time and still give a thoughtful holiday gift, HickoryFarms.com is your answer. They ship nationwide and offer a variety of price points for everyone on your list.

Give the gift of Hickory Farms this year to friends, loved ones, or yourself!

SHOP: Hickory Farms

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Laura Geller Beauty
Jelly Balm Hydrating Lip Color Collection

Laura Geller Beauty’s Jelly Balm Hydrating Lip Color’s unique cushiony texture coats lips with the juicy color of a lipstick and the hydration of your favorite lip balm.

It’s drenched in good-for-you ingredients, including squalane and vitamin E, to help smooth and plump lips. Free of parabens, mineral oil, gluten, sulfates and phthalates.

This yummy jelly lip balm comes in an in impressive 11 hydrating shades to complete your look and is perfect for every day and every occasion, keeping lips plump and moist in the driest season. My lucky 12-Stocking winners will receive a beautifully designed custom Jelly Balm Hydrating Lip Color mailer that will include all 11 shades!

What a great little stocking stuffer too!

GET YOURS: Jelly Balm Hydrating Lip Color Collection

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for KING + COUNTRY
”A Drummer Boy Christmas (LIVE)“

for KING + COUNTRY rings in the 2024 holiday season with a live rendering of their beloved Christmas show delivered straight to fans and I’m dropping copies of “A Drummer Boy Christmas (LIVE) into all 12 of my prize stockings. Pa rum pa pum pum!

“A Drummer Boy Christmas (LIVE)” captures the joy, the wonder and the pageantry of the seasonal tour that has become an annual tradition for the duo capped by their signature rendition of “Little Drummer Boy.” The brand new recording serves as a companion to Christmas shows in LA, London, New York and Nashville, as well as a Fathom Event that will bring their live spectacle to theaters nationwide Dec. 5-9, 2024.

“Silent Night (Rewrapped)” is especially moving.

ORDER: “A Drummer Boy Christmas (LIVE)”

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Treetime Christmas Creations
42” Norfolk Spruce & Juniper Swag

Dress it up or enjoy its simplicity, Treetime’s 42” Norfolk Spruce and Juniper Swag will be yours to do with what you like if you take home one of my 12 Stockings.

Its thick full shape lends it to a variety of uses, hung, or placed on a table or mantle, and it’s safe for indoor or outdoor use.

Treetime is new to the Delilah family this year, and I’m so happy to have them on board! When you visit Treetime.com, the holiday magic springs to life! They have lifelike, high-quality artificial Christmas trees and all the trimmings. With an incredible selection of premium wreaths, garlands, lights, and more, you’ll find all you need to deck the halls at Treetime!

All their offerings come at factory direct prices too. Everything is waiting for you at Treetime Christmas Creations.

(And orders over $100 are shipped for FREE!)  

FIND IT: Treetime.com

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Walker Hayes
“Christmas Vacation”

Walker Hayes' Christmas EP, “Christmas Vacation,” was just released!

It’s got 5 tracks in all, “Fancy Like Christmas”, “Have Yourself a Merry Little Christmas”, “Christmas Vacation”, “Come On Christmas”, and “Let It Be Christmas”… And it’s coming your way in my 12 Stockings gift packages!

Walker had a number one hit with "Fancy Like" in 2021 and then the remake, “Fancy Like Christmas” in 2023. “Country Stuff: The Album” was released in 2022, which reached number two on Billboard's Top Country Albums. Walker joined me on my podcast, LOVE SOMEONE, last year to talk about his Christmas hit and share all kinds of wonderful tidbits about his life with his wife Laney, and their seven children!

Be watching for Walker in the Macy’s Thanksgiving Parade, on Thursday, November 28 and later in December for his guest appearance on the TODAY Show!

Can’t wait to win it? Get your own and more for gifts:

GET: “Christmas Vacation”

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 Lindsey Sterling
“Snow Waltz”

“Snow Waltz” is the second Christmas album by the amazingly talented American violinist and dancer, Lindsey Stirling, and it’s sooo good, it’s going into my gifted stockings.

It contains a mix of traditional Christmas standards and some refreshing original tracks. Because Lindsey’s performances are theatrical productions full of dance and beautiful costuming, the first single, “Ice Storm,” was released via YouTube on in August of 2022 and in October, the video for "Snow Waltz", featuring a Halloween theme, was released alongside the album.

While many of the songs may be familiar, Lindsey’s emotive violin arrangements are new and exciting and so very very moving.  It simply wouldn’t be Christmas without “Snow Waltz”!

BUY: “Snow Waltz”

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Elton John
”Step Into Christmas”

I'm excited to tell you that in this year's 12 stockings, you're going to find a copy of Elton John's classic "Step Into Christmas"!

Originally released in 1973 as an audible holiday card for fans following his record-breaking album Goodbye Yellow Brick Road. This limited edition 7" re-issue also features the original B-side, "Ho Ho Ho (Who'd Be A Turkey At Christmas)," and it's now available on festive green vinyl, adding even more holiday magic to your Christmas celebrations!

"Step Into Christmas" has become an essential part of the Christmas music canon, and its cheerful and festive spirit continues to delight audiences during the holiday season. It will make a phenomenal Christmas gift, too. Here's where you can get a few to wrap up:

 ORDER: “Step Into Christmas”

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Shadow Mountain Publishing
"Most Requested Copycat Dishes" & "Victor Hugo's Wondrous Feast"

Shadow Mountain Publishing comes through for me time and time again, providing fantastic titles for my monthly book club.

Two such volumes, my November & December picks, are making their way into my 12 Stockings this year.

• "Most Requested Copycat Dishes" Cookbook is perfect If you’ve grown tired of the same-old, same-old and want some dinner time inspiration. With over 100 “tested and perfected” restaurant recipes, you’ll find crave-worthy appetizers to mouthwatering main courses as well as decadent desserts.
  
  “Most Requested Copycat Dishes” can elevate your home dining experience whether you’re a seasoned chef or a kitchen enthusiast. You’re sure to find at least one new favorite!

ORDER UP: "Most Requested Copycat Dishes"

• "Victor Hugo's Wondrous Feast: The True Story of How the Author of Les Misérables Invited the World to Love", is my December book selection.

  Did you know that in 1860, when the streets of Guernsey, France were teeming with hungry, needy children, Adèle and Victor Hugo were moved to make a difference? They organized a Christmas party at the Hugo mansion inviting some malnourished children so they could get a good meal… That Christmas feast turned into weekly dinners that up to 40 children attended… for a full 7 years.

  "Victor Hugo's Wondrous Feast” is the heartwarming, true story about the transformative power of love and good works, nurtured in the home of Victor Hugo, author of Les Misérables.

GET YOURS: "Victor Hugo's Wondrous Feast”

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Bigelow Tea
”Seasonal” & “Wellness” Tea Collections

For over 75 years the Bigelow Family has poured their passion and dedication into one thing, tea.

Each ingredient has been carefully selected to deliver an uncompromised quality tea experience. They use only the highest quality tea, herbs, and spices to give you a delicious, consistent cup of tea every time.

Their fall and winter Seasonal Tea Collection is an indulgent assortment that makes a great hostess gift, token of appreciation for a favorite teacher, and many more gifting opportunities. It Includes Pumpkin Spice, Salted Caramel, Hot Cinnamon, Eggnogg'n and Caramel Apple as well as Cranberry Harvest, Peppermint Bark and Ginger Snappish.

This year, I’m including both the Seasonal teas AND their very special Wellness Collection of Bigelow Benefits in my 12 Stockings gift bundle. This delicious assortment is perfect gifting for any occasion including holiday, get well, thinking of you, or any special treat. Bigelow Benefits fuel your body with good for you ingredients. The collection contains Stress Free, Balance, Refresh and Sleep as well as Stay Well and Calm Stomach blends.

I'm so fortunate to have Bigelow Tea in my corner and in my cup, and you’ll be thrilled to have them in yours too! Find all their blends on your grocer’s shelves, or peruse their online offerings.

SHOP: Bigelow Teas

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Almond ROCA®
Christmas Gnome Gift Tin, Butter Toffee Popcorn, ROCA® Chocolate Bars

I started my 12 Stocking’s list with a delicious memory, and I’m wrapping it up with one too! Folks everywhere love the irresistible taste of Almond ROCA® candy.

It’s been a part of my Christmas tradition since I was young girl. My mom loved the gold foil wrapped treats, and her children loved both gifting her the heavy pink tins and helping her empty them!

This year, Brown & Haley are providing not one, not two, but THREE delicious treats for my stocking winners.

• There’s the familiar fan-favorite, Almond ROCA® traditional butter crunch candy which is made by master confectioners with premium California almonds, fresh local butter, and enrobed in decadent chocolate. Presented in a delightful snow-globe decorator tin!

• They’re also adding their Almond ROCA® Butter Toffee Popcorn to the pile! It too is made with the finest ingredients and is the perfect snacking treat during the holidays and beyond!

• But wait, there’s more… A new addition to the ROCA® family! Say hello to their 100% nut-free Dark Chocolate & Milk Chocolate Bars! These ultra premium chocolate bars are made in a bean to bar process to ensure the highest quality. They’re filled with small flakes of ROCA® The Original Buttercrunch Toffee. Chocolate lover’s beware this new product will have you falling in love with ROCA® all over again.

Almond ROCA® confections are available at your local retailer and you can also shop from home for all your gift-buying and self-indulgence!

SHOP NOW: Almond ROCA®

Herbed Latkes | From Dorot Gardens

I adore latkes!

They’re one of the things I look most forward to when visiting New York City in the winter. Skating in Central Park, cheese cake, and latkes!

But those trips come a little too infrequently for me, and there’s many more days I’m jones’n for a good latke. Luckily, I can whip up a batch pretty quicky to satify my cravings, but I’m always interested in learning a new trick or two.

Dorot Gardens is offering up a great recipe. Dorot Gardens was initially established in 1992, and is owned by Kibbutz Dorot in the southern part of Israel.

The kibbutz has more than 3,500 acres of field crops which are picked, and then immediately chopped, packaged and frozen in a unique fast freeze process. This ensures that they maintain their taste, freshness and nutritive value.

Behind that process and the great-tasting products it creates, the company has grown and expanded well over the years – to the point where today it is the largest supplier of fresh frozen seasoning products in Israel.

They are providing this recipe, which calls for a generous amount of Dorot Gardens Parsley, and my tastebuds are already anticipating how wonderful they’re going to be! Learn more about them, find some fabulous products, and find this and oodles more recipes at DorotGardens.com.

Ingredients:

• 2 lbs. russet potatoes, peeled 

• 1/2 onion 

• 6 cubes of Dorot Gardens Parsley 

• 1/2 tsp. olive oil 

• 2 eggs 

• Salt and pepper 

• Vegetable oil for frying

Instructions:

1. Place 2 to 3 large layers of paper towels on a cutting board and begin grating  potatoes and onion on top. Pick up the grated potatoes and onion and with the paper  towel into a large ball and gently squeeze out liquid, trying not to rip through the  paper towel. Place the grated potatoes and onion in a large bowl. Repeat as needed  until all of the potatoes and onions are grated and squeezed.  

2. In a small bowl microwave Dorot Gardens parsley cubes and olive oil for 1 minute.  Once cooled, add eggs and beat. Pour eggs into grated potatoes and use a fork to  combine. Season with salt 1 tsp. salt.  

3. Heat vegetable oil in a skillet, about 1/4 inch deep. Once the oil begins to shimmer  (about 325F-350F) take a small handful of the potato mixture and flatten it out on  the palm of your hand, making sure they are binding. Place them carefully in the hot   oil and fry on each side until golden brown, about 3-4 minutes per side. Keep an eye  on the oil temperature and adjust heat as needed to prevent latkes from burning or  under-cooking.  

4. Season with more salt and pepper as needed and serve with apple sauce and sour  cream. 

Pumpkin Scones with Coffee Icing

This delectable recipe comes from my fabulous radio sponsor, Cheri’s Hazel Cream and is just in time for holiday making and baking, and eating!

Yummy pumpkin scones are topped with a coffee icing, and they pair perfectly with a cup of morning coffee or afternoon tea.

Serve with breakfast, brunch, as an afternoon delight, or evening treat. Cheri recommends using gluten free flour, dairy-free butter, egg recplacement, and of course, her own dairy-free Cheri’s Hazel Cream! They look soooo delish. Let me know how quickly a batch disppears at your house!

Pumpkin Scones with Coffee Icing

Ingredients:

• 3 cups gfJules Gluten-free All Purpose Flour

• 2/3 cups packed brown sugar

• 1 Tbs baking powder

• 1 tsp cinnamon

• 1 tsp nutmeg

• 8 Tbs dairy-free butter, chilled

• 1 cup pumpkin puree

• 2 Tbs Bob’s Red Mill egg replacer

• 4 Tbs water

• 1/4 cup Cheri’s HazelCream, mixed as CREAM according to package instructions

For the icing:

• 5 cups confectioner’s sugar, sifted 1

• /3 cup strong coffee

• 2 Tbs butter, melted

Directions:

1. Mix egg replacer with warm water. Let sit for 10 minutes.

2. Make Cheri’s HazelCream, mix as CREAM (16 oz water).

3. Mix the pumpkin, Cheri’s HazelCream, and egg replacer together, set aside.

4. Mix flour, brown sugar, baking powder and spices together.

5. Add the butter, use a pastry cutter to work it in. It should look crumbly.

6. Add the wet ingredients to the dry.

7. Mix into a dough, your hands are good tools.

8. On a floured cutting board, form the dough into a log shape. Cut into 6 slices, then cut each slice diagonally. Place on a baking sheet.

9. Bake the scones for 25 minutes at 425F.

10. Let cool before icing.

Coffee Icing:

1. Sift the confectioner’s sugar.

2. Mix with melted butter and coffee.

3. Spread on the scones.

*Cheri recommends: Cheri’s HazelCream, gfJules Gluten-free All Purpose Flour, Bob’s Red Mill Egg Replacer

Learn more about Cheri’s Hazel Cream, how and why it was created, find order links, cooking and baking ideas. and so much more HERE!

Cream Cheese Pumpkin Dip

Republished from October 2022

Need something that screams “Autumn!” to take to the PTA meeting, work luncheon, or other gathering? Didn’t have time to make your famous pumpkin loaf with cream cheese frosting? I gotchu!

This tasty cream cheese pumpkin dip takes just a few ingredients and a couple of minutes to whip up. It's creamy, tangy, pumpkiny deliciousness that every pumpkin spice enthusiast will love.

It's best served with the small. crisp ginger snaps that come in the bag, or the very thin Anna’s brand Swedish ginger thins… but neither could be found on local grocer shelves, so it's pictured with larger soft ginger cookies instead; just as yummy but unless cut into pieces might encourage double-dipping, a thing I know we’d all like to avoid! Apple wedges would also be an option.

Here’s how to make your own. Go ahead, take a dip!

Ingredients:

• 8 oz cream cheese (1 pkg) room temperature

• 1 cup canned pumpkin puree

• 3/4 cups powdered sugar

• 2 Tablespoons brown sugar

• 1 1/2 teaspoons pumpkin pie spice

• sprinkle of cinnamon

Directions:

In a medium sized bowl, mix all ingredients, except sprinkle of cinnamon, until well blended. You may use an electric mixer or immersion stick blender to make a smoother dip.

Transfer to serving bowl, sprinkle with a little cinnamon, and serve with your favorite fall cookie, cracker, or even crisp apple wedges!

Blueberry Dream Pie with Streusel Topping

The blueberry crop is a banner one this year!

Larger and sweeter than ever… but what to do, what to do with them all??? The possibilities are endless, blueberry pancakes, blueberry scones, blueberry smoothies, blueberry syrup, blueberry jam, blueberries on your cereal or yogurt… So. Many. Options.

I’ve been seeing variations of a blueberry cream pie all over the internet, and I was intrigued. Thankfully someone volunteered to try one out, and it was a DREAM pie! I also think this would work well with other summer fruits, like blackberries… Never know unless we try it!

This fruit pie is refrigerated, making it a cool, welcome, summertime treat. The “cream” gives it a slight cheesecake quality, and the streusel topping takes it, well, over the top, in taste and texture.

Share it at your next summer gathering and it will probably be requested for years to come!

Ingredients:

• 1 single unbaked pie crust

• 3 cups fresh blueberries.

• 3/4 cup of heavy cream

• 1/2 cup sour cream

• 1 teaspoon vanilla extract

• ⅔ cup sugar

• 4 tablespoons flour

• ¼ tsp salt

• juice of 1 lemon (2-3 Tablespoons)

• 2 tablespoons butter, melted

• 1/2 cup of flour

• 1/3 cup brown sugar

Instructions:

1. Preheat oven to 400 degrees.

2. Prepare bottom pie crust - pop in freezer while preparing filling.

3. Whisk together sour cream, sugar, salt, heavy cream, vanilla, lemon zest, juice & 4 tablespoons of flour.

4. Place 3 cups of blueberries in unbaked pie crust, and pour sour cream mixture on top. Gently combine.

5. Bake for 25 minutes.

6. Make the streusel topping: Mixing flour, brown sugar & melted butter together with a fork until crumbs form.

7. Remove pie from over after first 25 minutes of baking and sprinkle streusel topping evenly over the top.

8. Return pie to oven and bake 20-25 minutes longer, or until golden and the filling is bubbling.

9. Let pie cool completely then chill overnight in refrigerator.

10. Serve cold.

Star Spangled Fruit Skewers

Headed to a 4th of July BBQ tomorrow and don't know what to contribute? Take these red, white and bluuuuue fruit skewers and watch folks rocket themselves toward the buffet table!

Made with ripe red strawberries, sweet white nectarines, and sensational blueberries, it's a sweet treat that agrees with kids, parents, and most dietary considerations. For a little added pizzazz, these are topped with an angel food cake star, but that's completely optional.

Serve alongside a super easy, super delicious cream-cheese fruit dip, to take the whole thing into outer space!

Serve with some sweetened cream cheese fruit dip for an extra explosion of flavor.

Ingredients:

For the skewers -

• Fresh Strawberries

• Fresh White Nectarines (Substitute marshmallows or cubes of angel food cake)

• Fresh Blueberries

• Angle Food Cake, sliced and cut into star shapes (Optional!)

• 6” bamboo skewers

For the fruit dip -

• 8 oz (standard package) cream cheese

• 1/2 cup powdered sugar

• 1 teaspoon vanilla extract

• 1/2 teaspoon lemon juice
  

Directions:

For the Skewers -

1. Wash fruit.

2. Remove stems and cut strawberries in half, if desired. Leave whole if you prefer.

3. Cut nectarines in wedges, peel, then cut wedges in half.

4. String fruit onto skewsers in a red, white, and blue pattern.

5. Top with star shaped angle food cake piece.

6. Layer on serving tray.

For the dip -

1. Beat the softened cream cheese in a mixing bowl until it’s smooth and creamy. 

2. Add powdered sugar and mix until well combined,

3. Add vanilla and combine

4. Then add in the lemon juice and beat until creamy, smooth, and irrisistable! 

Marvelous Mint Summer Salad

At this time of year, my gardens are full of fresh, aromatic mint, and I’m never quite sure what to do with all of it! I enjoy walking next to the garden beds it’s spilling out of, brushing up against the leaves, and breathing deeply of the scent they release, but other than that, and using the tall straight spears in flower bouquets and arrangements, I’m at a bit of a loss.

Enter this fantastic summer salad! The base is chickpeas (though I’m sure a white bean would work equally well) and another winning ingredient is roasted bell peppers - the variety you’ll find on store shelved in jars with olive oil - and there’s some cucumber thrown in for crunch, some onion for zip, and feta cheese that adds to the texture… but the star of the show is fresh mint!

I encourage you, as I often do, to use the recipe as a bit of a guide, adding, subtracting, and substituting with whatever you have on hand or with whatever sounds good to you. I think diced tomatoes would be yummy, and I was even wishing I had some kumquats on hand to slice into it. (Oh, and how ‘bout some sunflower seeds added just before serving?)

Whatever you toss in there, be generous with the mint, and make it up ahead of time, because it needs a few hours minimum in the fridge to allow the flavors to marry and the mint leaves to soften a bit.

Ingredients:

• 2 cans chickpeas, rinsed and drained

• 2 cups canned roasted bell peppers, chopped

• 1 cup peeled cucumber, diced (same size as chickpeas)

• 1/2 cup diced red onion

• 1/2 cup fresh mint leaves, washed, and diced

• 1/2 cup crumbled feta cheese

Dressing:

• 1/4 cup lime juice

• 2 Tablespoons honey

• 2 Tablespoons mustard

• 1/4 cup olive oil

• Salt and Pepper to taste

Directions:

1. In large bowl combine all salad ingredients, except for feta cheese, folding to mix well.

2. In a small bowl, mix lime juice, honey, and mustard, then add 2-3 drops of the olive oil, and when well incorporated, add remaining oil in a steady stream whilst mixing. Add salt and pepper to taste.

3. Pour dressing over salad, folding again, then top generously with feta cheese.

Eat Dessert First | April Book Club

EAT DESSERT FIRST

“Eat dessert first!” is a credo I live by.

I mean, if the occasion calls for dessert (and what occasion doesn’t?!) why wait until the end of the meal?

Elise Thomas seems to feel the same. The first section of her cookbook, “Eat Dessert First”, lists 15 recipes that include cookies, bars, cakes, pies, and other sweet treats. A very complete collection (135 more recipes!) of both sweet and savory offerings follow.

Elise is known for her famous signature gourmet cookies she first started baking in her home kitchen and quickly turned into a highly successful chain of bakeries, “Cookie Co.” Yes, they’re THAT good! But cookies isn’t all she knows… Her first cookbook contains delightful breakfasts and brunches, lovey lunch offerings, and delicious dinners, PLUS breads, soups, salads, and all the extras. It’s a one-stop experience for recipes that any novice cook or experienced meal-maker will treasure.

From fluffy sour cream pancakes, to wedding shower chicken pasta salad, to black beans burgers with chipotle sauce, you’re mouth will be watering and you’ll be making a long shopping list the first time you flip through the full-color glossy pages. The slow cooker ranch chicken baked potatoes look like something the kids and I could dig into after a day full of work, school and activities. But first, dessert!

Pick up your copy, and a few for friends here:
EAT DESSERT FIRST

Iced Lemon Loaf

Reprinted from 2022

I don’t find myself in a Starbucks drive-thru very often, but when I do, their lemon loaf is a temptation that’s difficult - correction - impossible to pass up! I love the dense moist crumb cake and the sweet bright icing!

My sister and nephew recently tried to recreate this lemony goodness in their kitchen, because apparently he loves this treat even more than I do. Their attempt turned out temptingly tasty and quite beautiful too!

Paired with a cup of Bigelow tea (might I suggest the Lemon & Echinacea?) you can’t find a more perfect spring-time mid-day pick-me-up (say that three times real fast!), or a more welcome offering at an Easter brunch table!

Here’s everything you need to make 2 full loaves, one for yourself and one to share!

Ingredients:

Loaf:

• 3 cups all purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup unsalted butter – softened

• 2 cups granulated ugar

• 6 large eggs

• Zest of 2 large lemons

• 4 Tablespoons of lemon juice (plus 2 more for icing)

• 2 teaspoons vanilla extract

• 2/3 cup sour cream

Icing:

• 2 cups powdered sugar

• 2 tablespoons lemon juice

• 2 tablespoons milk or water

Directions:

To make the loaves

1. Preheat oven to 350 degrees

2. Grease and flour two standard bread loaf pans

3. Whisk the dry ingredients together in a medium-sized bowl: flour, baking powder, baking soda and salt

4. Now, in a large bowl, beat the softened butter and the sugar together until very well combined

5. Add one egg at a time to the sugar and butter mix, then the vanilla, lemon zest and lemon juice

6. Add the dry mixture to the wet mixture a little at a time, alternating with the sour cream while mixing on low speed.

7. Once fully combined, pour half the mixture into one loaf pan, and repeat with the rest of the mixture into the second loaf pan. The batter will be somewhat thicker than a cake mix

8. Bake for 45 - 55 minutes, until a toothpick inserted near center comes out clean

9. Cool on wire racks.

For icing:

1. Combine powdered sugar, lemon juice, and milk (or water) mixing well, to make icing.

2. Ice loaves once cooled.

Slice, serve, and enjoy!

*Note - These lovely lemony loaves seem best enjoyed fresh. Left overs, though stored in a sealed baggie, became quite dry after just a few days.

** 2nd Note - My nephew solved the stale loaf issue by cutting the remaining slices into cubes, placing in a bowl, and covering with half-n-half, a la, old fashioned strawberry shortcake! He says he’ll always save a few slices to do this with from now on!

Meringue Cookies

Oh yum! It’s been a minute since I enjoyed these sweet, crisp, lighter-than-air treats, so it’s about time, doncha think?

Meringue cookies were once a staple at fancy little gatherings like wedding and baby showers, recitals and receptions. No wonder, they come together pretty quickly - if you don’t count the hour plus they need to spend in a warm oven - and go down very easily!

They contain no flour or nuts so good for those who are intolerant of gluten and tree nuts - a shame if one has egg allergies though - and (I’ve heard) have only about 25 calories per cookie, so not going to bust anyone’s diet or New Year’s resolution!

There’s a short list of ingredients. The only one you may not have in a reasonably stocked pantry is the cream of tartar, which is important to stablize the egg whites so you get nice peaks. Not a lot of recipes call for it these days, but it’s also used in home-made playdough, so kitchens with kiddos will find another use!

You’ll want to use a metal or glass bowl to whip the egg whites, making sure it is absolutely dry when you begin. Also, separate the yolks from the whites over one bowl then transfer to your mixing bowl, even a bit of egg yolk can wreak havoc on your meringue, and cause it not to set as firmly as needed.

This recipe calls for 4 egg whites, and fluffs up enough to pipe about 72 little clouds of yum.

Ingredients:

• 4 egg whites - room temp

• 1/2 teaspoon of Cream of Tartar

• 1/2 teaspoon salt

• 1 teaspoon vanilla (use clear for white meringues)

• 1 cup granulated sugar

Directions:

1. Preheat oven to 225 degrees F

2. Line two baking trays with parchment paper (place a dollop of meringue under each before piping to hold in place.)

3. Place room-temperature egg whites in a metal or glass mixing bowl, use whip attachment on stand or hand mixer to mix into a froth.

4. Add Cream of Tartar and Salt to frothy eggs, continue whipping until soft peaks form.

5. Add Vanilla to soft peak meringue, combine well.

6. Begin adding sugar a little at a time to soft meringue, never adding more than the meringue can hold on the top (should not be heavy enough to sink) continue whipping and adding sugar until the cup is fully incorporated and the meringue is holding a stiff peak.

7. Transfer meringue to piping bag with large star piping tip. Pipe in rows leaving a little space in between for air to circulate.

8. Bake at 225 degrees for 1 hour. Leave meringues in place, turn off oven and allow to cool.

9. Meringues should be crisp all the way through. Test. If they still have moisture in the middle, return to 200 degree oven until crisp throughout.

10. Store in air-tight container until serving. (Meringues draw moisture and become chewy if left unsealed.)

You can also add flavors and colors! Try lemon or peppermint as the season or occasion calls for, or even dip your cooled meringues in chocolate. Mmmmmm.

Gobble It Up Cheeseball

Republished from November 2018

My sis was cruising the internet the other day looking for some holiday party inspiration and found this fine not-so-feathered fella.

He's so cheesy! And completely nuts! In fact, he's gone crackers! (And that is how I humor myself friends...) So if you find this appetizer funny, and clever, and aren't worried about your teenagers groaning and rolling their eyes when you present him with a proud-as-a peacock (er, turkey) flourish. Then get your nutty cheese on as she did!

Ingredients:

• Your favorite cheese ball recipe (There’s a recipe below if you don’t have one. Don’t be afraid to improvise and add/subtract spices and ingredients.)

• Red, yellow, and orange bell pepper slices (the mini's do the trick!)

• Pecan Halves

• Almond Slices

• Pumpkin Seeds

• Crackers for tail feathers - oblong work best

• Pepper Corns (or other edible "eyes".)

Directions:

1. Make your cheese ball, wrap in plastic wrap, and refrigerate until firm.

2. Remove from fridge, place on center of serving plate.

3. Insert "tail feathers" in a wide fan - place a smaller number in front and in back of the wide row.

4. Press Pecans in at the "shoulders" working down and toward the back.

5. Press the sliced almonds in near the tail feathers.

6. Press the pumpkin seeds in in front of the almonds.

7. Cut a slice of the Orange Bell Pepper to form a "head and neck (experiment with this) and press into the front of the cheese ball.

8. Cut a "wiggly" slice of Red Bell Pepper and "glue" to the neck with a bit of the cream cheese.

9. Cut a tiny bit of Yellow Bell Pepper for the beak. Use the tip of a paring knife to poke a hole in the "head" and insert a bit for the beak.

10. Find some "eyes." A bit of cracker is used h ere, but pepper corns would work too. “Glue” the eyes on with another little bit of cream cheese.

11. Now, present that proud fine "bird" with a bowl of crackers and shake your tail feathers!!!

Cheese Ball Recipe

Ingredients:

• 1 (8 oz) packages cream cheese, room temperature.

• 3/4 cups finely shredded sharp cheddar cheese.

• 1/2 cup shredded parmesan cheese

• 1 tablespoon bacon bits.

• 1 tablespoon chives, chopped.

• 1/2 teaspoon seasoning salt

• Pinch cayenne pepper

• 1/2 teaspoon liquid smoke

Directions:

1. Mix together all ingredients by hand, or using a mixer, in large bowl until well blended and an even consistency.

2. Form into a ball inside the bowl.

3. Wrap the ball in plastic wrap.

4. Place in the refrigerator until firm (about 2-3 hours.) Use the freezer for 30 minutes if you rarely think ahead (like me.)

5. Decorate your bird! OR

6. Roll in almond slices and serve with a basket of crackers.
   

Spinach & Feta Orzo with Fresh Dill

With the arrival of autumn my taste buds crave savory comfort foods. I’m always on the lookout for delicious new dishes that fit the season, aren’t so difficult to prepare, (that I spend twice as long making it than our time around the dinner table lasts) and will appeal to my kiddos.

This creamy orzo dish loaded with fresh spinach (rich in iron, vitamin K, vitamin A, vitamin C and folate, as well as being a good source of manganese, magnesium, and vitamin B2!) boasting of fall flavors like garlic and dill, is just the ticket!

The feta cheese makes it somewhat filling, while the lemon zest keeps it light enough to pair along side a salmon or chicken fillet, or even some pork tenderloin medallions.

This dish comes courtesy of my nephew Dalton, who loves to try new recipes and is happy enough to share those that delight with me, and I in turn, with you.

This recipe serves about 4. I triple it for my brood!

Enjoy!

Spinach & Feta Orzo with Fresh Dill

Ingredients:

• 2 tablespoons unsalted butter

• 4 scallions, trimmed and thinly sliced

• 2 large garlic cloves, minced

• 8 ounces spinach leaves (about 8 cups), coarsely chopped

• 1 teaspoon kosher salt

• 1 ¾ cups vegetable stock

• 1 cup uncooked orzo pasta

• zest of one lemon

• ¾ cup crumbled feta cheese, plus a bit more for garnish

• 1 cup chopped fresh dill

Directions:

1. Melt butter in large skillet over medium heat. Add chopped garlic and scallions (reserving a bit of the green for garnish,) - cook until softened.

2. Stir in chopped spinach and about 1/2 teaspoon salt. Cook, stirring occasionally, until spinach is wilted, (about 5 minutes.)

3. Pour in stock and bring to a simmer.

4. Add orzo, lemon zest, and another 1/2 teaspoon salt. Stir together well, then cover and simmer over medium-low heat until orzo is plump and most of the stock is absorbed, (10 to 15 minutes.)

5. The last step is to stir in crumbled feta cheese and the chopped dill, then cover and cook for about another minute or two, so that the cheese begins to melt into the mixture.

6. To serve, dish onto plates, garnish with reserved scallions and another sprinkle of feta cheese.

Garlic and Sumac Roasted Broccoli with Sweet Dates

From the Live Life Deliciously cookbook, by Tara Teaspoon - comes this tasty selection perfect as a Thanksgiving - or weeknight dinner - side; Garlic and Sumac Roasted Broccoli with Sweet Dates.

Kids and adults alike will absolutely gobble this up!

My sis is always the one to bring a big roasting pan of veggies to our holiday gatherings but perhaps I’ll do her proud by tossing this together and serving it up alongside that beautiful bird this year.

Garlic and Sumac Roasted Broccoli with Sweet Dates
4-6 servings
10 Minutes Hands-On / 20 Minutes Total Time

Ingredients:

• 2 pounds broccoli

• 3 tablespoons olive oii

• 2 cloves garlic, thinly sliced

• 1 teaspoon sumac

• 1/4 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 4-5 dates sliced crosswise on the bias

Directions:

1. Heat oven to 450 degrees F. Place a rimmed baking sheet in the oven to heat while you prepare the broccoli.

2. Cut broccoli into small florets, slicing large florets in half. (You’ll need 6-7 cups of florets.) In a large bowl, toss broccoli with olive oil, garlic, sumac, salt, and pepper.

3. Carefully remove the hot pan from the oven and transfer the broccoli mixture to the baking sheet, using a rubber scraper to get all the goods bits out of the bowl.

4. Return pan to the oven and roast broccoli until tender and a bit charred, about 15 minutes.

5. Add dates and serve broccoli immediately.

For more information on Live Life Deliciously, and buy links to purchase your own, visit my Book Club blog HERE.

Kneaders Bakery & Cafe | October Book Club

Wow! Wow! Wow! Have I chosen the PERFECT book for my October Book Club!

Kneaders Bakery & Cafe: A Celebration of Our Recipes and Memories by Colleen Worthington.

This big, heavy, hard cover volume contains all the recipes you’ll need to see you through the coming months (including the holidays!) and beyond! So many delicious artisan and sweet breads, as well as the soups, sides, and salads you want to go with them! Then they add scrumptious sandwiches, dips, and desserts too. And if that weren’t enough, there’s a whole section on drinks and smoothies!

The recipes are accompanied by the most stunning full-page, color photographs that will make your tastebuds tingle just looking at them.

How does Turkey Curry Chowder sound on a cold winter’s eve? That’s one of the many soup recipes I’m looking forward to trying with and on my big brood! I’m sure it will be a hit, especially paired with the Kaiser Rolls (which we could also use for sandwiches or burger buns.) There are just so many intriguing ideas between the covers of this book!

“The story of Kneaders Bakery & Cafe began with Colleen and Gary Worthington baking traditional European bread in their kitchen. After mastering old-world bread-baking techniques and testing countless recipes, Colleen, Gary, and their growing team of bakers moved onto their signature artisan bread.

But bread is just the beginning. Kneaders is well-known for their mouth-watering soups, sandwiches, and breakfast as well as their delectable pies, cakes, and pastries. For the first time, home cooks have access to popular recipes such as Overnight Chunky Cinnamon French Toast, Artichoke Portobello Soup, and Blueberry Sour Cream Pie. Beautiful and appetizing photos accompany each recipe.

What began in Colleen Worthington’s kitchen a little more than twenty-five years ago has grown into a successful family-owned bakery and cafe business with time-tested, delicious recipes gathered in this one-of-a-kind cookbook.

Kneaders also has 48 restaurant locations.
Find the one closest to you here: KNEADERS LOCATIONS

You’ll want your own copy of Kneaders Bakery & Cafe: A Celebration of Our Recipes and Memories of course and I suggest you waste no time before placing your order!

ORDER: Kneaders Bakery & Cafe

Sweet Treat | Fairy Bread

Fairy Bread, that Down-Under-Come-Northward treat, seems to be all over our social media feeds these days; white bread, slathered with a thick layer of butter, covered in rainbow sprinkles...

But did  you know it's origins are nearly one hundred years old?!

No? Neither did I until my Googling fingers got itchy and I did a little internet sleuthing. From Wikipedia:

"The first known reference to this dish as Fairy Bread was in the Hobart Mercury in April 1929. Referring to a party for child inmates of the Consumptive Sanitorium, the article proclaimed that "The children will start their party with fairy bread and butter and 100s and 1,000s, and cakes, tarts, and home-made cakes..."

The origin of the term is not known, but it may come from the poem 'Fairy Bread' in Robert Louis Stevenson's A Child's Garden of Verses published in 1885, and had been used for a number of different food items before the current usage.”

Sprinkles have a culinary moniker some of us may remember from our childhood, nonpareils. (Look up that word and it's a little confusing as to why it's used for little candy bits.) I remember my mother’s baking cupboard had a container of shiny round silver candies labeled nonpareils - they were used sparingly and we were always warned not to eat them, because although “edible” they’d probably break a tooth! Rainbow sprinkles are a favorite with children, and a peak at any baking aisle shows they come in all kinds of shapes, flavors, and sizes. ( A lot like the people who enjoy them!)

Other countries have different terms for them. In Australia and New Zealand, where Fairy Bread hails, for  example, they're called "Hundreds & Thousands."  And in Holland, they're "Hagelslag" (hail storm).  In fact, the Dutch have their own version of Fairy Bread that also originated way back in the 1920's. It’s basically the same, a slice of bread — though a denser country bread is typically used — coated with butter, and liberally sprinkled with chocolate hagelslag.

My granddaughters demonstrating that half the fun is making it themselves!

My readings also tell me that hagelslag is a bit different than our American sprinkles. They are larger and the chocolate variety used in this tasty example, according to The Spruce Eats, must contain at least 32 percent cocoa. I don’t think you’ll find the same to be true here.

… and the rest of the fun comes from eating it!

Does any of this sound remotely yummy to you? Well, kids LOVE it! And because I know I'll get a lot of backlash if I were to ever recommend it as a super easy, novel, after-school-treat, I won't do that.

(But you know, what happens in your kitchen with your kiddos is between you and their dentist!)

Come up here, O dusty feet!
Here is fairy bread to eat.
Here in my retiring room,
Children, you may dine
On the golden smell of broom
And the shade of pine;
And when you have eaten well,
Fairy stories hear and tell.

~ RLS

Not That Fancy | September Book Club

Anyone that knows me knows that I’m not that fancy. Really. And apparently neither is one of my biggest inspirations, Ms. Reba McEntire.

Her new book, “Not That Fancy, Simply Lessons on Living, Loving, Eating, and Dusting Off Your Boots” tells it like it is.

Plain. Simple. And down to earth. Just like Reba… with some amazing talent, hard work, and tenacity thrown into the mix!

The best things in life are really not that fancy. This photo-driven book featuring all-things-Reba invites you to get back to the basics of life: fun, food, friends, and family. In her first book in over two decades, actress and country music legend Reba McEntire takes you behind the scenes and shares the stories, recipes, and Oklahoma-style truths that guide her life.

“Not That Fancy“ includes:

• Nearly 200 photographs from Reba’s childhood, career, and personal life—many of which are straight from Reba’s phone

• Never-before-told stories from rodeoing with her family to pranks with Brooks & Dunn to falling in love over a plate of tater tots

• Behind-the-scenes anecdotes from her music and acting career, with inspiration on how to follow your passion, trust your gut, and take a chance on yourself

• More than 60 recipes of appetizers, mains, sides, desserts, and cocktails from Reba’s personal kitchen, from friends and family, and from her restaurant, Reba’s Place

• Lighthearted lifestyle tips on how to achieve Reba’s signature hairstyle, plan a down-to-earth date night, throw an effortless dinner party, and more.
  

  WATCH the behind the scenes SNEAK PEAK

This heavy, hard bound volume is as beautiful as Reba herself. It’s going to look gorgeous on your coffee table right next to a little autumn decor, begging to be opened and read.

It’s available on October 10, so pre-order yours now so you have it in hand to lend all the fall inspo you need for recipes, relationships, and realizing your self-worth!

 Pre-Order HERE

Melon Prosciutto Skewers

Summer is a time for backyard parties! You don’t even need to be celebrating anything more specific than the opportunity to gather outside under cloudless skies!

The next time you’re asked to bring something to share, consider these little tastebud tantalizers.

The sweet/salty combination will disappear so quickly, you’d think they were held together by a magic wand instead of a skewer!

Ingredients:

• 10 small wooden skewers

• 20 melon balls (or 20 cubes of melon) (about 1/2 of a cantaloupe)

• 10 fresh basil leaves

• 10 balls or cubes of fresh mozzarella cheese

• 10 strips of prosciutto

• * Balsamic Glaze for drizzling.

Directions:

1. Cut melon in half, discard pulp and seeds, use melon baller to make 20 balls.

2. Cut prosciutto in half length-wise to double the number of strips.

3. Rinse fresh basil springs.

4. Thread onto skewers in order of melon, basil, mozzarella, prosciutto, melon.

5. Drizzle with balsamic glaze.

6. Serve.

* Balsamic reduction/glaze is easily made by combining equal measures of Balsamic Vinegar and Honey. Heat over medium until mixture is reduced by half. Allow to cool then drizzle over skewers. (1/3 cup each is plenty for 10 skewers.)

Now that I’ve laid it all out for you, I’m going to pose a question… How delicious do you think this would be as a salad?

I’d make the melon smaller, by cutting the balls in half (or making smaller cubes), halving the fresh mozzarella, and tearing both the basil leaves and the prosciutto into bite sized pieces then combining. A drizzle of the reduced balsamic glaze just before serving sounds divine to me!

However you made it, I hope you’ll try this spectacular combination, it’s super yummy as well as being light enough for a perfect summer appetizer!

NNNNNanaimo Bars!

In the Pacific Northwest, the delicious Nanaimo Bar (so named for the city in neighboring British Columbia, Canada) is somewhat of a holiday staple.

It is three distinctly different layers of flavors and textures that melt in your mouth and make you think you’ve visited nirvana.

This lovely no-bake treat does require refrigeration lest it lose it’s layers and become a gooey lump (probably be just as delicious!) And although it usually makes its appearance in the winter months, someone had the brilliant idea of bringing it out at a recent garden party and sharing it as a cool but decadent delight in the heat of the summer; a move I wholeheartedly applaud and encourage you to copy!

The addition of sea salt sprinkled on the top layer made these mini morsels next level! Here’s how its done:

Ingredients:

Layer 1:

• 1 stick (1/2 cup) butter, softened

• 5 tablespoons unsweetened cocoa powder

• ¼ cup white sugar

• 1 egg, beaten

• 1 ¾ cups graham cracker crumbs

• 1 cup shredded coconut

• ½ cup finely chopped almonds (Optional)

Layer 2:

• 1 stick (1/2 cup) butter, softened

• 3 tablespoons heavy cream

• 2 tablespoons instant vanilla pudding mix

• 2 cups powdered sugar

Layer 3:

• 1 cup (about 6 oz or 1/2 bag) semisweet chocolate chips

• 4 tablespoons butter

• Shredded coconut, nuts, and sea salt for garnish

Directions:

Clear enough room in your refrigerator to hold an 8x8” (or similar) baking dish

Layer 1: In the top of a double boiler, melt 1 stick of butter, mixing in cocoa powder and sugar. Beat in the egg. Remove from heat and combine with the crushed Graham crackers, shredded coconut, and nuts. Press the mixture into the bottom of your 8x8 baking dish.

Layer 2: In a large mixing bowl, beat together butter, heavy cream, and vanilla pudding mix. Add the powdered sugar, beat until smooth, and spread the mixture over the bottom layer. Place in refrigerator.

Layer 3: Place chocolate chips and butter in a microwavable bowl. Heat 15 seconds at a time, stirring in between and allowing the chocolate to melt slowly. Spread over Layer 2. Sprinkle tops with your choice of crushed nuts, shredded coconut, and for some added zip, a little bit of sea salt. Place back into refrigerator.

When set, cut into bars or squares. Serve chilled. Your guests (or family, or office mates) will love you!

Red, White, and Blueberry Beet Salad

Reprinted from July 2019

Here’s a fun, festive, 4th of July salad for your holiday table. My sister made this one up just for the occasion (and because she knows I LOVE beets, even if she doesn’t!)

It calls for 4 very basic ingredients as well as a basic vinaigrette dressing made with red-wine vinegar. You can whisk one up yourself, or use a bottled one you’ve purchased, whichever get’s the job done to your satisfaction and gets you out of the kitchen and back into the celebration as quickly as possible.

You’ll wow your guests (or your hosts) when you place this on the banquet table!

Red, White, and Blueberry Beet Salad

Ingredients:

• 5-6 large beets, peeled, cooked (you may boil or roast - your choice), cooled, and cubed

• 2 pints of blueberries, washed and drained

• 6-8 ounces feta cheese, crumbled

• a bed of baby spinach

For the dressing:

• ½ cup olive oil

• 4 tablespoons red wine vinegar

• 1 tablespoon Dijon mustard

• 1 tablespoon honey or agave syrup

• 2 medium cloves garlic, pressed or minced

• ¼ teaspoon fine kosher salt, to taste

• Freshly ground black pepper, to taste

Directions:

1. Make the vinaigrette dressing:

   1. In a liquid measuring cup or bowl, combine all of the ingredients except oil. Stir well with a small whisk.

   2. Drop a single drop of oil into the mixture and whisk briskly, add another drop and continue to whisk, then add remaining oil in a stream, continuing to whisk until well blended.

   3. Taste, and adjust as necessary.

2. Place cooked cubed beets in large bowl, add blueberries, pour viniagrette over top and mix well.

3. Place baby spinach leaves on serving platter.

4. Layer dressed beets and blueberries over the top of spinach, then sprinkle liberally with crumbled feta cheese.

5. Refrigerate until serving.

Enjoy this salad, bursting with red, white, and blue flavor, as we celebrate our great nation’s birthday! I hope your 4th full of your favorite ingredients, and mixes up to be a happy and safe holiday!

Freedom Fudge

Reprinted from June 2021

Am I the only one that gets a hankering for “out of season” foods? I think not. So when a friend said they were making “Freedom Fudge” to share at an Independence Day gathering, my eyes lit up and my mouth watered.

And besides, as someone who grew up in a coastal town, summer tourism and fudge shops are pretty synonymous. But you don’t see fudge recipes circulating much in the summer time, they usually show up in our feeds around Thanksgiving. I mean to change that with this post!

This quick-fudge recipe, that makes a plate-full of rich little morsels in a jiffy, calls for only 3 ingredients.

It’s so quick and easy, you can make them any day of the year and the recipients will almost certainly erupt in smiles of gratitude.

My friend dressed them up for the 4th of July by drizzling melted white chocolate over the top and adding some red, white, and blue sprinkles. That seems like a lot of work to me, but if you want to, go ahead!

Ingredients:

• 1 12oz package semi-sweet chocolate chips

• 1 14oz can sweetened condensed milk

• 2 Tablespoons unsalted butter

Directions:

1. Place sweetened condensed milk and butter in saucepan and heat on stovetop on medium heat until butter is melted.

2. Turn off heat and add chocolate chips, stirring until melted and mixed thoroughly.

3. Pour into 8”x8” baking dish lined with waxed paper.

4. Chill in refrigerator 3 hours or over night.

5. Cut into squares and serve.

Double this recipe for a larger crowd and use a 9”x13” pan. Feelin’ nutty? Add half a cup chopped walnuts. Going soft? Toss in a cup of mini-marshmallows. Trying to lighten up? Substitute white chocolate chips….

Keep it simple, or make it a show-stopper, ‘cuz hey, it’s a free (and almost fully open) country!

Freedom Fudge; your fudge, your way. Any time of the year!