SENTIMENTAL FAVORITES

Photography by James River Media

The HOME Team Shares Recipes They Enjoy Making for the Holidays

The aromas of cinnamon and vanilla, the warmth of the oven and family gathered around the table imbue the holidays with comfort and joy. Cooking, especially during this time of year, is about more than putting food on the table. It’s about connection and reliving fond memories, together. 

Each of us has traditions that help to create a sense of home during the holidays — our HOME team included! For this issue of the magazine, we wanted to take a moment and share our favorite recipes to serve or share during this special season. Some are fancy, others are everyday delights, but we hope you enjoy them with someone you love.

From HOME Publisher Trish Roth: 

“I hosted a cookie exchange for many years, and these bars were always requested. They are easy to make, beautiful on a platter and delicious! I only make them around the holidays – with good reason; it’s hard to stop at just one!”

Cherry Walnut Bars 

• 2 1/4 cups flour 
• 1/2 cup sugar 
• 1 cup margarine 
• 2 eggs 
• 1 cup brown sugar 
• 1/2 teaspoon salt 
• 1/2 teaspoon baking powder 
• 1/2 teaspoon vanilla 
• 1, 10-ounce jar Maraschino cherries, chopped 
• 1/2 cup walnuts, chopped 

FROSTING: 

• 2 Tablespoons margarine 
• 2 cups powdered sugar 
• Reserved cherry juice 

Preheat oven to 350 degrees. Mix flour, sugar and margarine until crumbly. Press into a 13x8x2″ pan. Bake for 20 minutes or until light brown. Blend eggs, brown sugar, salt, baking powder and vanilla. Drain and chop cherries. Reserve liquid. Stir cherries into egg mixture, and add chopped walnuts. Pour on top of baked crust. Bake for 25 minutes. Remove from oven and cool. Frosting: Mix margarine, powdered sugar and enough cherry liquid to reach a spreadable consistency. Frost bars.

From HOME Art Director Kira Rider: 

“This is a classic dish in our family. It’s super simple, but delicious, and can easily be made the night before, which comes in handy during the chaos of the holidays. Mix everything ahead of time, but don’t bake it until you’re ready to serve. Add more cornflakes if you like an extra crunch.” 

Cheesy Potato Casserole 

• 2 pounds frozen hash browns, thawed 
• 1 cup melted margarine, halved 
• 1 teaspoon salt 
• 1/4 teaspoon pepper 
• 1/2 cup grated onion 
• 1 can cream of chicken soup 
• 2 cups grated cheddar cheese 
• 2 cups sour cream 
• 2 cups cornflakes, crushed 

Preheat oven to 350 degrees. In a large bowl, mix hash browns, ½cup melted margarine, salt, pepper, onion, cream of chicken soup, cheese and sour cream. Put in a greased 9×12″ dish. Top with cornflakes mixed with ½cup melted margarine. Bake for 1 hour.

From Roanoke Valley HOME Contributing Editor Katherine Fulghum Knopf: 

“My husband loves this dip! It is a great signature piece on a charcuterie board. It tastes delicious on your favorite crackers or crisp celery. Make it special and add a few bowls of pickles or olives, and you have an appetizer for all.” 

Smoked Trout Dip 

• 16 ounces smoked trout (pre-packaged in the seafood department) 
• 1/4 cup sour cream (or Greek yogurt) 
• 1/2 teaspoon salt 
• 1/2 teaspoon pepper 
• 4 ounces cream cheese, softened 
• 2 teaspoons chives (fresh or dried) 

Remove skin from trout (your dog or cat will love it!) and flake trout into a bowl. Add sour cream, salt and pepper. Stir. Break cream cheese into small pieces and slowly add into the trout mixture. Mix well. Put in a serving bowl and top with chives.

From HOME Food Writer Becky Calvert: 

“Growing up, this dip was my favorite Thanksgiving appetizer. It’s since become my go-to dish to bring to parties.” 

Hot Crab Dip 

• 1 pound backfin crabmeat 
• 8 ounces softened cream cheese 
• 2 teaspoons Old Bay seasoning 
• 2 Tablespoons mayonnaise 
• 1 teaspoon Worcestershire sauce 
• Salt and pepper to taste 
• 1/2 cup shredded cheddar cheese 
• Crackers or bread 

Preheat oven to 350 degrees. Combine softened cream cheese with Old Bay, mayonnaise, Worcestershire sauce, salt and pepper. Fold crabmeat in. Place shredded cheese on top, and bake for 35-40 minutes or until bubbly and hot. Cool slightly before serving with crackers or bread.

From Mari White, James River Media & contributor to HOME: 

“I serve this at all holiday gatherings! It’s not too elaborate, but it is delicious, pretty and unique.” 

Merry Moscow Mule 

• 1 part cranberry juice (100% juice works best) 
• 1 part apple cider (not vinegar or hard cider) 
• 2 parts ginger beer (I like diet Cock & Bull) 
• 1 part vodka 

Garnish choices:
Cranberries, apple slices, rosemary sprigs, lime wedges 

Combine ingredients into a copper mug or pitcher (for a crowd) over ice; add garnish and enjoy! 

For a twist: 

• Substitute vodka with your favorite bourbon or rum. 
• Leave out the vodka altogether for a sweet, gingery taste. 
• Use different types of flavored juices. 
• Use ginger ale instead of ginger beer for a sweeter version. 

From HOME Editor Donna Dunn: 

“Each Christmas, my mother-in-law, Patty Dunn, would make one favorite treat for each of her sons: Party Mix for the oldest, Cheese Wafers for her middle son and Seven- Layer Cookie Bars for the youngest, my husband. Here’s her recipe, adapted from the Hermitage High School Recipe Book, “The Stuffed Cougar.” My in-laws and their sons attended Hermitage, which is in Henrico County next to Richmond, Va.” 

Seven-Layer Cookies 

• 1/4 cup margarine 
• 1 cup graham cracker crumbs 
• 1 (7 ounce) can angel flake coconut 
• 1 (6 ounce) package chocolate chips 
• 1 (6 ounce) package butterscotch chips 
• 1 can Borden’s sweetened condensed milk 
• 1 cup pecans, finely chopped 

Preheat oven to 325 degrees. Melt margarine in a 9×12″ pan. Add other ingredients by layers, as listed. Bake for about 30 minutes. Cool in pan. Cut into small squares. ✦