Favorite Holiday Recipes Of Past

 

So last year was tough...this year just as tough in so many ways due to COVID.  Our favorite thing of every Christmastime is taking part in our annual traditions- some started when we were young and some started by us with our little fam.

 

Last year, to brighten spirits, I surprised Rob with making a few things from his childhood.  The nostalgia was over the top!  I made a couple of things on Christmas Eve to remind him of his mom and aunt and childhood- one was the relish tray of the 60's and 70's.  This year I made it on Thanksgiving.

 

Last year, I also whipped up my first batch of "Angel Balls" and he was thrilled.  His mom and his aunt made them every year at Christmastime and they are a true reminder of the wonderful holidays of past for him.

 

This year I did the same and I did it before he got home the night of his big work outing in Boston.  We were all asleep when he got home but when he walked into the kitchen, the plate of angel balls was sitting there- ready to surprise him and ready for him to indulge :)

 

Here is the recipe if you would like to try making them

 

 Angel Balls

 

 

Ingredients

 

 2 (8 oz.) packages pitted dates 

 
1 stick unsalted butter (1/2 cup)

1 cup brown sugar

4 tablespoons water

1 teaspoon vanilla

2 cups Rice Krispies

Confectioner's sugar or coconut for rolling 

 

 

Instructions

 

1. In a saucepan, mix together butter, water, dates and brown sugar. Cook over medium heat until dates disintegrate and form a paste.

2. Remove from heat and add 1 teaspoon vanilla. Stir in 2 cups Rice Krispies. Let mixture cool until it can be comfortably rolled into balls. I used a 1-inch scoop and rolled the balls in confectioner's sugar or coconut. Store in an airtight container.

 

*Due to the shortage of supply AND a strike happening at Kellogg's, our local grocery stores were sold out of Rice Krispees this year but I was able to snag 1 box of Cocoa Krispees so I substituted with those and they came out just as great!

 

 

Another annual tradition for Rob was to have that oh-so-fave-70's-appetizer on Christmas Eve called "Crabbies".  He actually started the tradition again last year and made them for our Christmas Eve.  We count them now as one of our "Seven Fishes" and they always get wiped out!  If you are looking for a delicious holiday appetizer, and you like seafood, then you must try these!

 

Crabbies

 

 

Ingredients

 

 6 English Muffins Split

1 jar Kraft Old English Cheese (if you can't find this as it is sometimes hard to come by, you can substitute with a cheddar cheese spread)

 
1 stick butter

 
Melt butter with cheese then add:
1 1/2 tsp mayonnaise
1/2 tsp garlic powder
1/2 tsp season salt
7 oz can drained crab meat 

 

Instructions

 In a small saucepan add the butter, and the cheese. Melt then remove from stove top and add the remaining ingredients. Mix well and spread on top of split English muffins. Broil until hot and bubbly and golden on the edges of the English muffins. Cut in half's or quarters and serve hot.  You can prepare these and freeze then broil when ready to serve.

 

 

Another recent fave over the last few years has been my friend Laurel's Cranberry Meatballs...oh can't get enough..they are so delicious and festive and the perfect appetizer for the holidays!

 

Sweet and Spicy Cranberry Cocktail Meatballs

 

INGREDIENTS

 

For the Meatballs:

•2 lbs. ground chuck 

•1 cup bread crumbs

•2 large eggs, slightly beaten

•2 tablespoons Chili Sauce

•2 tablespoons Worcestershire Sauce

•2 tablespoons minced onion, opt.

•½ teaspoon salt

 

For the Cranberry Pepper Jelly Sauce:

•10 oz. jar Hot Pepper Jelly

•12 oz. jar Chili Sauce 

•8 oz. can Jellied Cranberry Sauce

•2 tablespoons dark brown sugar

•juice from ½ lemon

 

 

 

INSTRUCTIONS

 

For the Meatballs:

 

•Preheat oven to 350F and line a baking sheet with

 parchment paper.

•In a large bowl, combine ground chuck, 

breadcrumbs, eggs, chili sauce, Worcestershire

 Sauce, onion and salt. Mix until all ingredients are

 incorporated but do not overwork the mixture or 

the meatballs will be tough.

 

•Form into 1½ inch meatballs and place on the

 prepared baking sheet. Leave at least 1-inch space

 between meatballs.

 

•Cook at 350F for 10 minutes then turn each

 meatball over. Cook another 10-15 minutes or until

 meatballs are cooked through. Remove from oven

•While meatballs are cooking, prepare the sauce.

 

For the Sauce:

 

•In a large skillet over LOW heat, combine all sauce

 ingredients. Stir until well blended then remove 

from heat until the meatballs are ready.

 

•When meatballs are cooked, place them in the

 sauce in the skillet and simmer for 1-hour or until

 sauce has thickened.

 

ENJOY!

 

The meatballs and sauce can simmer on HIGH in a

 slow-cooker for the last hour

 

 

 

 

 

 Please let me know if you give any of these a try- I

 was inspired to share with you today as we are 

getting on our holiday prep!