Revisit this post once in a while, as I will add to it over time.
Episode 15 of Practically Speaking MOM, the podcast for an Intentional Mom to build a Strong Family. It's a Christmas episode where several of my friends share and then I tell a few inspiring stories from the life of Saint Nicolas to help moms and children understand the reasons for some of our modern Christmas traditions.
The following recipes are mentioned by my friend, Deanna in Episode 15.
In the following recipes, if there is an ingredient that I use a particular brand, I have made an affiliate link for those ingredients which will help you find some quality options quickly and does give me a small benefit as well. When you shop through one of my links it helps cover some of the costs of operating the Practically Speaking MOM ministry.
Egg Paint (for Sugar Cookies)
Deanna Hamilton
Small bowls for each paint color you want
4-5 egg yolks, 1 egg yolk per bowl
Small, new or clean paint brushes
Separate egg yolks and whites, putting one yolk in each bowl.
Add 2-4 drops of food coloring to the bowls, one color per bowl, or make new colors by mixing the basic colors. Mix well.
Have at least one paintbrush per color. If you have several people, it might be better to have at least 2 brushes per color, to make the painting go faster. Do not rinse the paintbrushes till you are done.
Roll out sugar cookies and cut out shapes with clean cookie cutters. Place cookies on a pan dusted with flour, or lined with parchment paper.
Paint the cookies with a thick layer of the egg yolk mixture. Be creative!
My mom did this with us every Christmas as one of our favorite family traditions. We play Christmas music while we paint, or sing Christmas songs.
Now, this tradition is being carried to the fourth generation, as my grandchildren do it with us!
Cranberry Sauce
adapted by Deanna Hamilton from her friend Hannah B.
-1 pkg (12 oz) cranberries, fresh or frozen (unsweetened)
-3 cups seedless red grapes
-½ cup Xylitol or ¾ cup erythritol
-1 tsp. Berry Sweetleaf Stevia (really makes this taste great!!!), or clear liquid stevia
-⅛ tsp salt
-½ cup water
1-7 days beforehand:
Combine all ingredients in a large saucepan, and cook over medium heat.
Bring to a boil, then reduce heat.
Simmer for 20 minutes.
Stir frequently to avoid scorching.
Allow to cool, then pour into an airtight container, and refrigerate.
Makes 4 cups.
This recipe doubles easily.
I also have purchased grapes if on sale, cut them in half, and frozen them prior to needing them for this recipe.
Quinoa Dressing
Deanna Hamilton
3 cups white quinoa
6-8 cups Chicken/turkey broth (reserve some for adding later if needed)
5 hard boiled eggs, diced
1 large onion
6 stalks celery
Sea Salt to taste
2 Tbsp Ground Sage powder or to taste
1 or 2 drops Young Living Sage Vitality Oil
4 Tbsp butter
Cook white quinoa in chicken/turkey broth according to directions. Usually, it is cooked the same as rice...1 cup quinoa to 2 cups of water.
Check every five minutes to ensure it doesn’t go dry. It should be very moist when fully cooked. You will see what looks like tiny spirals, and it should be soft, not crunchy. Add more broth or water as needed for moisture while cooking, and later, if reheating.
While the quinoa is cooking, dice the onion and celery, then sauté together in butter till clear and tender.
In a large bowl, mix all ingredients together..
Pour into a casserole dish. Bake in oven till brown on top.
OR
Pour in crockpot and refrigerate, then warm the next day.
Val Harrison, The Practically Speaking MOM, is a mom to seven plus three in-law kids and two grandchildren. If you would like more from Val, you can follow her blog and podcast or find her books and other resources at www.PracticallySpeakingMOM.com. Here's the direct link to her podcast.
Join in the discussion on Facebook.Val's page is Practically Speaking MOM and her private Facebook group is Intentional Mom, Strong Family.