Holiday Foods Our Family Loves

Tis the season that relies heavily around large meals, candy, and days full of food. My family is no exception. We have a few dishes that I have been making in the last few years as my husband and I have started to create our own little family traditions. Some I found on my own and a few of these treats are things that I learned to make from other people in my family, and enjoy them so much that I don't think I would want a holiday season without them. Let's get into it.

The first of the treats is Spicy Pretzels, this recipe is one that was gifted to me by my stepmom, in a bank cookbook from Hutchinson, Kansas. They're pretty quick and easy to make, and they get gobbled up so fast that I make them two batches at a time. They make a great homemade gift to friends and they're always a welcome addition to any party or family gathering.

Spicy Pretzels

Ingredients

16oz. Pretzels

1 c. Oil (Canola works great)

1 packet of Ranch Seasoning

1 tsp. Cayenne pepper

1 tsp. Garlic Salt

Directions

1. Preheat your oven to 200 degrees.

2. Pour pretzels into a roasting pan or a sheet pan.

3. Mix oil, ranch seasoning, cayenne, and garlic salt.

4. Pour mixture over the top of the pretzels and toss until well coated.

5. Bake for 1 1/2 hours, making sure to stir the pretzels every 30 minutes.

It's really that easy! Sometimes we like adding things once the pretzels have cooled to make it more of a trail mix. Things like Cheez-its, or peanuts work great. Most of the time they never make it far enough to see a trail mix though.

Next is one of my favorite treats to make, Marshmallows! I taught myself to make these about four or five years ago and trust me once you've learned to make your own, the store bought never quite taste as good. Although, they are still convenient when you don't have the time to whip up a batch of these.

Marshmallows

Ingredients

3 envelopes unflavored gelatin

1/2 c. cold water

1 c. light corn syrup

2 c. sugar

1/2 c. water

2 tsp. vanilla extract

1 tsp. extract of your choice (such as Peppermint, Raspberry, Lemon, Almond, or even more Vanilla if you want more of a plain marshmallow.)

1/8 tsp. salt

Any color food coloring if you wish to have colored marshmallows

1-2 c. confectioners sugar for setting and dusting.

Directions

1. In the bowl of a stand mixer mix together the gelatin and the cold water with whisk attachment. Let stand while you make the sugar syrup.

2. Place corn syrup, sugar, and 1/2 c. water in a medium sauce pan and stir to combine. Make sure to clip your candy thermometer onto the pan and then put the pan on a med-high heat. Bring the mixture to a boil, checking and stirring occasionally. Let the temp of the mixture rise until soft ball stage. (235-240 degrees F)

3. Once the syrup reaches the soft ball stage, pull it from the heat. Turn your stand mixer on medium speed and slowly pour the syrup into the stand mixer. Please be very careful here as the syrup is very hot and very sticky.

4. When all the syrup has been added turn the mixer speed up to medium high and let it mix for 10-12 minutes. It will get fluffy and turn white.

5. While the syrup is in the mixer grease a 9x13 pan with canola oil really well and set to the side.

6. After the 10-12 minutes is up, slow the mixer back down to medium speed and add in your vanilla extract, the flavor of choice, salt, and food coloring if desired. Mix on high another minute or until the color is thoroughly mixed into the mallow fluff.

7. Pour the mixture into the prepared 9x13 pan and use a spatula sprayed with non-stick cooking spray to smooth it out into an even layer.

8. Tap the pan on the counter to release any air bubbles.

9. Cover in confectioners sugar and let sit at room temp over night ( I usually also lightly cover it with a tea towel as well)

10. The next day, dust your work surface with confectioners sugar. Use a knife to loosen the edges of the mallows from the pan and invert it onto your work surface. Cut into any size pieces you wish dusting the raw edges with more powdered sugar as you go. Store in an airtight container.

A few tips that I learned while making these; silicone utensils work great as they clean up the easiest.. wooden spoons are the most difficult. Secondly, when cleaning up, let the pans sit in warm water for a few minutes, the sugar mixture will dissolve and you don't have to scrub so hard.

The last treat that I will share with you is my Mom's Santa Fe Soup.. at least that's what we've always called it at our house. It has been a Christmas Eve staple at my grandma's house for as long as I can remember. Santa Fe Soup is one of those great soups that can kind of masquerade as a dip or it can also be a full hearty meal. It is a soup that you can use to break up all the traditional holiday foods with something easy, crowd friendly, and fun. I will apologize for lack of picture, I will add one the next time I make this.

The Recipe goes like this.

Santa Fe Soup

Ingredients

1lb ground beef

1 can corn (undrained)

1 10oz can Rotel (undrained)

1 can petite diced tomatoes (undrained)

1 can Pinto Beans (undrained)

1/2 cup chopped onion

1 lb Velveeta Cheese

Directions

1. Brown the ground beef and onion together. Drain grease.

2. Add remaining ingredients and bring to a boil. Reduce heat, and simmer for 5 minutes.

3. Serve with tortilla chips

A few alternatives that I will do sometimes to make it a more hearty meal include, doubling the ground beef, adding black beans, or pouring it over Fritos. It would also be good with corn bread or rice.

I hope you enjoy these recipes, I know my family does.

Wishing you all happy holidays and a wonderful new year!