Holiday 2019: Kitchens Are for Cooking and Baking!

Holiday season marks the time when we’re in the kitchen cooking and baking. One of the reasons we love what we do is that we know this time of the year the kitchens we’ve designed and transformed are being put to good use.

We’ve gathered some of our favorite holiday recipes to share with you. Many of the treats and meals we serve at Thanksgiving, Christmas, Hanukkah, Kwanzaa and New Year’s have become family traditions. Who doesn’t love a good story along with a treasured recipe?

Peanut Butter Balls from Marissa Heglin

When we were kids, my dad’s boss’s wife would make these and give my dad a cookie tin full of peanut butter balls every Christmas. This recipe from MomFabulous.com is just like hers.

Ingredients

• 2 cups creamy peanut butter

• ¾ cup salted butter softened

• ½ teaspoon vanilla extract

• 3 ¾ cup powdered sugar

• 2 - 1 lb package of chocolate candy coating (or semi-sweet chocolate melted)

Instructions

1. Mix peanut butter, softened butter and vanilla together in large bowl

2. Add powdered sugar a little bit at a time. Should hold together as one large ball

3. Cover and let sit in refrigerator for 15-25 minutes.

4. Shape dough into 1 inch balls. Refrigerate again for 15-20 minutes until firm enough to dip.

5. Melt the chocolate according to package directions.

6. Dip the balls one at a time in the chocolate, letting it drip off. Place chocolate balls onto waxed paper surface and chill again until ready to serve.

Easy peanut butter balls.

Snickerdoodles from Cheryl Donohue

My mother made Snickerdoodles every year at Christmas. Here’s her recipe.

INGREDIENTS

• 2 1/2 c. all-purpose flour

• 2 tsp. cream of tartar

• 1 tsp. baking soda

• 1 tsp. kosher salt

• 1 c. (2 sticks) butter, softened 

• 1 1/4 c. granulated sugar, divided

• 1/2 c. packed brown sugar

• 2 large eggs

• 1 tbsp. ground cinnamon

INSTRUCTIONS

1. Preheat the oven to 350°. Line 2 large baking sheets with parchment paper. In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. 

2. In a separate bowl using a hand mixer, beat butter with 1 cup granulated sugar and the brown sugar until light and fluffy, about 2 minutes. 

3. Add the eggs, one at a time and beat to combine. Fold dry ingredients in until combined. 

4. In a shallow bowl, combine remaining ¼ cup of sugar with cinnamon. 

5. Using a medium cookie scoop (or a regular spoon), scoop and roll the dough into 1 1/2"-inch balls, then roll balls in cinnamon sugar. Arrange about 2" apart on prepared baking sheets. 

6. Bake until the cookies about 12 minutes (should be a little brown around the edges). Let cool on the trays 5 minutes, then use a thin metal spatula to transfer cookies to a wire rack to cool completely.

Shrimp in Marinade from Jodi Swartz

This is one of my favorite recipes for entertaining (from Cindy’s kitchen). 

INGREDIENTS

3 lbs shrimp (use 2-7 lbs, depending on size of group and the size of shrimp). I figure 5 pp

3 large sweet yellow onions - sliced thin

2 cans pitted black olives

1 C Vegetable or Canola oil 

3/4 C Red Cider Vinegar

1/4 C Capers and juice

1/2 tsp salt

1/8 tsp pepper

1/2 tsp garlic powder

2 tsp Worcestershire sauce

1 tsp fresh parsley 

1/4 C sugar

Juice of 1-1/2 lemons

2 fresh bay leaves -Remove before serving)

INSTRUCTIONS

Mix everything, refrigerate and marinate overnight. 

Bon appetit & Happy Holidays from the team at KitchenVisions!

p.s. please share your favorite recipes with us!