A Holiday Treat!

The holidays are a great time to spend with your loved ones and create new memories. My best holiday memories involve family + kitchen + sweets.  A perfect combination!

A good friend of mine shared her family recipe for buckeyes – it’s a combination of peanut butter and chocolate candy. It’s a treat that you can’t just have one piece.  You must indulge in multiple servings and it must be shared. Best of all, all family members can get involved in the candy making!  I’ve made them with my nieces and it’s always been a hit with the family crowd.

What is your favorite holiday treat? Do you have a favorite Junior League of Annapolis recipe that you make every holiday season? Share your favorite recipes with us!

Recipe: Chicken with Caper Wine Sauce

The holidays are just around the corner and with it our Gift Wrapping event and Holiday Luncheon. If your schedule is filling up faster than you can say, “More Pecan Pie please!” perhaps it’s time for a few shortcuts.

Today we bring to you a delicious chicken recipe from our Of Tide & Thyme cookbook {available for sale}. This recipe uses a little white wine and capers for a scrumptious combination that’s both simple and delicious. Your whole family will be amazed with this effortless dish!

To download a printable version, click here.

Ingredients:

• 2 skinless, boneless chicken breasts
• dash of kosher salt
• dash of fresh ground pepper
• 2 tsp olive oil
• 1 minced garlic clove
• 1/4 cup sweet onion, chopped
• 2 tbsp dry white wine
• 1 jar of capers, drained and rinsed
• 2 tsp lemon juice, freshly squeezed
• 1-1/2 tsp butter
• chopped parsley
• 1 sliced red pepper
• 1 sliced yellow pepper
• paprika for garnish

Directions:

• Sprinkle chicken with salt and pepper. In a 9-inch skillet pan, heat oil and add chicken. Cook until lightly browned, about 3 minutes on each side. Set aside and keep warm.
• Add garlic and onion to oil, stirring constantly for about 30 seconds. Add wine, capers and lemon juice. Bring to a boil. Turn off head and add butter. Stir.
• Slice chicken diagonally on plate and top with caper sauce. Serve over quinoa or rice with red and yellow pepper slices, paprika and chopped parsley.
• Chicken can be prepared ahead and reheated. Sauced can be prepared ahead and heated when preparing to eat.

Recipe: Fabulous Chocolate Sheet Cake

This recipe is perfect for sharing with friends. It is extremely easy to make and quite quick. The best part? This recipe offers a break while it bakes, allowing you to clean up some of your mess before it’s time to start in on the icing! This recipe can be made ahead and frozen. Perfect for a birthday party or potluck.

Book: Of Tide & Thyme | Serves 20

Cooking Time: 40 minutes | Prep Time: 25 minutes

Cake Ingredients:

• 2 cups sugar
• 2 cups unsifted all purpose flour
• 1 stick margarine
• 3 1/2 tablespoons cocoa
• 1/2 cup shortening (I used Crisco)
• 1 cup water
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 teaspoon baking soda

Cake Directions:

• Preheat oven to 400 degrees F.
• Mix the flour and sugar in one large bowl.
• Place 1 stick of margarine, cocoa, shortening and water in saucepan and bring to a boil.
• Remove heat and pour over sugar and flour mixture and stir.
• Add eggs, vanilla, buttermilk and baking soda. ( I combined all of these ingredients in a separate bowl from the start. It made it very easy to add to the flour/sugar and hot mixture)
• Mix well and pour into an ungreased sheet pan 11 x 18 inch or two smaller pans. Bake for 20 minutes.

Icing Ingredients:

• 1 stick margarine
• 3 1/2 tablespoons cocoa
• 1/3 cup milk ( I used buttermilk again)
• 1 box powdered sugar, sifted
• 1 cup chopped pecans
• 1 teaspoon extract

Icing Directions: 

• Start cooking 5 minutes before the cake is done.
• Bring 1 stick of margarine, cocoa and milk to a boil. Stir frequently.
• Remove from heat and add powdered sugar, nuts and vanilla.
• Pour over hot cake you have removed from the oven. When cool, cut into squares. Make sure you save yourself a piece because it will go fast!

The hardest part of this recipe is not licking the bowls at the end!

Recipe: Broccoli Cheese Dip

 

Planning a football party this weekend? Why not serve up this delicious recipe for Broccoli Cheese Dip from one of our very own Junior League of Annapolis, Inc. cookbooks!

This scrumptious appetizer is similar to the traditional broccoli salad that everyone knows and loves, but is chopped more finely and served with a cracker–very yummy!

Cookbook: Of Tide & Thyme

Serving: Yields 3 cups

Level of Difficulty: Easy

Cooking & Preparation Time: 20 minutes

Ingredients:

• 2 Bunches Fresh Broccoli, finely chopped, excluding stems
• 8 oz Cheddar Cheese, grated
• 1 lb Bacon, cooked and crumbled
• 1 Small Onion, finely chopped (optional)
• 1 Cup Mayonnaise
• 2 tbsp Vinegar (we used Apple Cider Vinegar)
• 1/2 Cup Sugar
• Crackers

Instructions:

• Start by mixing the broccoli, cheese, bacon and onion in serving bowl.
• In a small bowl, combine mayonnaise, vinegar and sugar. This mixture should be sweet, adjust with more sugar if not sweet.
• Pour sauce over broccoli mixture and lightly toss.
• Serve with crackers and enjoy!

Purchase your own copy of Of Tide & Thyme. View the full list of Junior League of Annapolis, Inc. cookbooks and items for sale.