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Sunday, January 1, 2012

Holiday Memories

Not too long ago on my Facebook status, I wrote that I thought it was amazing how a taste or a smell could catapult you back in time. Our senses play a huge part in our memories. Because of that, I thought it would be fun to share some of my favorite holiday recipes. Whenever I smell one of the dishes cooking or take my first bite, the years of fond holiday memories come flooding back.

When I was a freshman in college, my parents moved from our hometown of Greenville, S.C. to Florence, S.C. While there, they would frequent a great little restaurant called Benton's, where they would serve a wonderful, melt in your mouth, broccoli cornbread. Here's that recipe:

1/2 cup margarine, melted
1 large onion, chopped
1 10-ounce package of frozen chopped broccoli, thawed and drained
4 eggs, beaten
6 ounces cottage cheese
1 teaspoon salt
1 8 1/2-ounce package Jiffy corn muffin mix

Combine all ingredients except cornbread mix. Stir in muffin mix. Pour batter into a buttered 13x9-inch baking dish. Bake at 400 degrees F for 25–30 minutes. Serves 8–12.

My grandmother used to make a peach cobbler that would make your mouth water. I just remember how amazing it would taste and how that scoop of Breyers vanilla bean ice cream would melt on contact with it.

2 cups fruit
1 3/4 cups sugar
1/2 cup butter
1 c. self-rising flour
1/2 cup milk

Cook fruit in 3/4 cup sugar until the sugar is cooked down into the fruit juice. Melt 1/2 cup butter in a 11x13-inch baking dish. Mix flour, 1 cup sugar, and 1/2 cup milk together, and pour over the butter. Next, pour the fruit mixture on top. Do not stir! Cook at 375 degrees F until bubbly, about 40–45 minutes.

My grandmother also made a macaroni and cheese that was out of this world. I always begged her for the recipe, but it was a closely guarded secret. I thought she would never give up the recipe, but about a year before she passed away, she gave it to me. I love this recipe, and every bite reminds me of her love from the oven.

2 c. elbow macaroni
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
2 1/2 cups milk
2 cups shredded cheddar cheese

Preheat oven to 350 degrees F. Cook the macaroni like normal. While that is cooking, in a saucepan, combine the milk, butter, and salt. Bring to a slow boil, and whisk in the flour. Make sure the flour is combined completely. When the macaroni is done, strain it, and put it in a baking dish, then pour the milk mixture over the noodles. Stir in the cheese, retaining a little to sprinkle over the top. Bake for 20–25 minutes until bubbly.

I hope you'll share these recipes with your family over the holidays. And from my family, Happy Holidays!

Post submitted by Jill from The Mommies Network's Content Team

1 comment :

  1. Hello, I have been searching for that cobbler recipe and I am in tears of joy. My best friend's Mom made them and they both have passed away. This is the exact recipe. I have one question. Can I use canned peaches? If so, do I need to drain off the juice. I am so excited and will cherish this forever. I hope you do not mind me linking your site from my web pages. I am a singer and love to be able to feature others on my page. Sincerely, Justin Elias from Cincinnati, Ohio.


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