Holiday Recipes – Cooking with Candi (2024)

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Posted on December 23, 2023 | 5 comments

Here is an amazing appetizer if you are looking for something to hold everyone over till dinner. This is an oldie but goodie recipe, and everyone loves it always. Rarely is there a piece left over. Good Old Fashioned Kosher Salami. (the kind in the package from Hebrew National is what I’m talking about) A-Mazing!

I have to say this is my #1 post on my blog hands down since 2011. People love this recipe.

*you will want to double recipe for the larger salami shown. Recipe below is for the smaller one.

Ingredients:

1 Kosher Salami (this is a larger one for a larger crowd)

1/2 cup Marmalade ( I like orange) but can be Lemon or Ginger

2 tablespoons Brown Sugar

1 tablespoon Dijon Mustard- I used Maille Dijon Mustard

Directions:

Preheat oven to 375 degrees. Score into Salami, cut into Salami in narrow slices but not completely through to bottom. Just make slices almost to the bottom. Mix all ingredients together and spread on Salami, place on a lightly sprayed baking sheetand cook for about 1 – 1 1/2 hours. Serve on a plate with sliced pumpernickle or ryebread or crackers. I buy that party pumpernickle bread which is already cut into small pieces and available almost everywhere.

*this may get very sticky so you can also cover tray with aluminum foil

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Posted in appetizers, Holiday Recipes, Holiday/ Thanksgiving Recipes

Tagged Baked Salami, good Old Fashioned Salami, Oldie but Goody Baked Salami, Rachel Zoe baked salami

Posted on December 4, 2023 | Leave a comment

Chanukah will be here starting this Thursday night, December 7 –Here is my recipe for delicious Potato Latkes.

It is a delicious fairly easy recipe for simple latkes. If you eat them hot they’re best but that’s tough to do sometimes. They really are most delicious hot off the frying pan. Serve with Applesauce or Sour Cream . Enjoy and Happy Chanukah from my kitchen to yours. I do have a delicious recipe for homemade apple sauce on my blog if you’re feeling inspired to make it along side the potato pancakes. Homemade Apple Sauce is it’s title and just put that into the search bar or google homemade apple sauce cooking with Candi .

This is what I do with a food processor and Happy Chanukah

This recipe should serve 4

Ingredients:

2 large Russet Potatoes — peeled and cut lengthwise into quarters

1 large Spanish Onion–peeled and cut into quarters

2 large eggs

1/2 cup all purpose flour

2 Teaspoons Kosher Salt

1/2 Teaspoon freshly ground black pepper

1 Teaspoon baking powder

Vegetable Oil for frying

Directions:

Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel ( I prefer a thin one for this task) and squeeze out as much liquid as possible. This is key to a delicious latke.

Transfer the mixture to a large bowl. Add the eggs, flour, salt, pepper, and baking powder and pepper and mix until the flour is absorbed.

In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the vegetable oil. Once the oil is hot use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape into round discs. When edges of the latkes start to brown and get crispy ( about 5 minutes) , transfer the latkes to a paper towel lined plate to drain . Repeat.

If you’re making double the recipe I would swap out the oil and wipe with paper towel and start with fresh oil. For one batch the oil was fine. Just control the heat on your stove.

Enjoy and Happy Chanukah.

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Posted in Chanukah, Holiday, Holiday Recipes

Tagged Chanukah cooking, Potato Latkes, potato pancakes

Posted on November 20, 2023 | Leave a comment

Since the first time my daughter Jenn made this dessert we have added it to our Thanksgiving Table. Just what you need after that big dinner is this dessert!!! We love it and can’t get enough of it. Whether you’ll be making it for Thanksgiving or anytime just be prepared to fall in love with it. Completely decadent and totally ridiculous in calories and richness it is love at first bite.

It is actually a subtle taste of bananas, but I wouldn’t make this if I didn’t like bananas. I happen to just adore bananas and I absolutely love lovethis pudding. I cannot have it in the house because I will continually find an excuse to go into the fridge and eat it till it’s pretty much all gone. Asfull as I was last year and swearing I wasn’t going to eat another thing for at least a week, when I saw this pudding I knewI wasgoing to eat it. I find it impossible to resist and I know others who suffer from this same fate. If you’re in the market for a purely decadent rich over the top dessert then this is it for you. Probably up there on my top ten desserts ever. This is from the More from Magnolia Cookbook so how could it be bad?

*this recipe really needs time , so you must start the day before to let initial pudding set, and then you’ll need at least 4 more hours minimum before serving. So you must factor time into your prep of this awesome pudding but it’s so worth it.

Happy Thanksgiving from our house to yours.

Ingredients:

1 14 ounce can sweetened condensed milk

1 1 /2 cups ice-cold water

1 3.4 ounce package instant vanilla pudding mix ( preferably Jell-O brand)is there another brand?

3 cups heavy cream

1 12 ounce box Nabisco Nilla Wafers ( no substitutions) is there another brand?

4 cups sliced ripe banana

Directions:

In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and cold water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more.* Cover and refrigerate for 3 – 4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.

In a large bowl, on the medium speed of an electric mixer , whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remains.

To assemble the dessert, select a large, wide bowl ( preferably glass) with a 4 – 5 quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, over-lapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding . ( Just crush up a few remainder cookies in food processor) Cover tightly with plastic wrap and allow to chill in the refrigerator for *4 hours–or up to 8 hours, but no longer! Serve and behold the love!

Serves anywhere from 12- 15

It’s a large dessert and a substantial one. It stands alone beautifully!

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Posted in dessert, no bake dessers, Pudding, Thanksgiving

Tagged Magnolia Bakery Banana Pudding, No bake Banana Pudding from Magnolia Bakery, One of my top ten desserts, Thanksgiving, Thanksgiving Desserts

Posted on November 19, 2023 | Leave a comment

I like to have a pasta dish every year at my Thanksgiving dinner and it’s a good one for all the vegetarians out there. This is a delicious baked pumpkin penne. I am going to make it on the Monday before Thanksgiving and freeze it without putting the mozzarella cheese on top. I will take it out of freezer Wednesday night and Thursday will put cheese on top and bake till bubbly , you’ll want to make certain that it is completely defrosted and room temperature before putting it in the oven. I will keep aluminum foil on it to re-heat and take off foil for last 20 minutes or so till it gets slightly brown. It should start bubbling and to check for readiness put a fork right in the middle . If it needs more time and is getting too browned put foil back on and continue heating it up. You will cook it at 350 degrees as directions state.

One of the best things about baked pasta dishes is that they freeze so well. Making them some of the easiest dishes to prepare ahead. This whole thing including chopping up sage took maybe 1/2 hour to prep. My kind of dish!

As a side dish it should serve about 10-12 .

Ingredients:

1 box (1 lb.) penne pasta, cooked and drained well– cavatappi or rigatoni will work fine too.

1 15 ounce can pumpkin puree, not pumpkin pie filling

3 – 4 cups shredded mozzarella, divided , I used about 3 cups in pasta and another 1 cup on top. ( 2 packages 8 oz. shredded cheese) you’ll have a little left over

1/4 cup heavy cream

2 tablespoons fresh sage, chopped or 2 teaspoons dried sage

1 teaspoon kosher salt

1/2 teaspoon garlic powder

Directions:

Pre-heat oven to 350 degrees.

In a large bowl, combine cooked penne, pumpkin, 2 cup- 3 cups mozzarella, heavy cream, sage, salt and garlic powder. Stir to combine. Taste for salt.

Transfer mixture to a greased or well sprayed 3 quart baking dish and sprinkle with remaining 1 cup mozzarella.

Bake20 to 30 minutes or until cheese is bubbly and melted. Since I was freezing I pulled it out after 20 minutes, cooled it down and wrapped it tightly and put in freezer.

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Posted in Holiday Recipes, Holiday/ Thanksgiving Recipes, pasta, Thanksgiving

Tagged Baked Penne with Pumpkin, Baked Pumpkin Penne, Pumpkin Penne, Thanksgiving

Posted on November 18, 2023 | 3 comments

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My inspiration for this recipe came from Barefoot Contessa. These are my go-to nuts for Thanksgiving. Just a little something to nosh on before the big meal. These last for a while so you can make ahead and keep them in a baggie or an air tight container. These nuts make the perfect appetizers, no one who eats nuts can resist. I also like mine with a little “kick”, you can manage the heat on these with more or less cayenne pepper or chipotle powder.

And they make a lovely edible gift to bring to dinner if you’re arriving as a guest. ( check for nut allergies first though)

Enjoy and Happy Thanksgiving from our house to yours. Also a most perfect addition for Christmas so hold on to this recipe –I only post it 1x a year!

vegetable oil–just enough to brush a sheet pan plus 2 Tbsp. for nuts

7 cups of nuts (you can break it up any way you want. You can do 7 cups of roasted mixed unsalted nuts or any other combination as long as they equal 7 cups. if you can’t find unsalted nuts you can use salted but be sure to adjust the salt on this recipe as per direction below)

1/3 cup pure maple syrup

1/4 cup light brown sugar, lightly packed

3 tablespoons orange juice (fresh or container.fresh is always best (and one orange will do the trick,) but honestly no biggie.)

2 teaspoons ground chipotle powder–I use 2 teaspoons but if you really like them mild use a little less. You can also use cayenne pepper and sometimes I use a little of both.

4 tablespoons minced fresh rosemary leaves (divide 2 tablespoons for now and 2 tablespoons for later)

4 teaspoons Kosher salt (also divided 2 for now and 2 for later. don’t add second 2 teaspoons of salt if you bought salted nuts)

Preheat oven to 350

Brush a sheet pan (prefer one with sides) generously with vegetable oil (use a brush, love the silicone brushes)

First, combine nuts, 2 tablespoons of vegetable oil, maple syrup, brown sugar, orange juice, and chipotle powder in a large bowl (I prefer a large metal bowl). Toss to coat the nuts evenly.

Add 2 tablespoons of the minced rosemary and 2 teaspoons of the kosher salt and give it a good toss (a large metal spoon works the best b/c it can get a little sticky with a wooden spoon.)

Spread nuts in a single layer on sheet pan.

Roast nuts for 25 minutes, stirring twice. You will want to take them out of the oven to stir themb/c they may slide off the tray. Usea metal spatula. Roast for the rest of the 25 minutes until nuts are glazed .

Remove from the oven, and sprinkle with remaining 2 teaspoons of kosher salt (only if they were unsalted) and add the remaining 2 tablespoons of rosemary.

Toss well and set aside at room temp.

While they are cooling, stir them up a few times b/c they may stick together.

Taste for seasoning. They really don’t achieve full flavor until they fully cool. So you won’t know how spicy they are until they sit for a while. I’ve made these a million times and can tell you that this amount of chipotle has kick, but not psycho hot.

Serve warm, or let them cool. Put them in a container and serve whenever you like. They stay good for a long time.

*just a note: you can adjust salt, rosemary, and chipotleto your liking. I have recipe for Union Square Nuts and they don’t have chipotleand are also delish butI prefer these b/c I love the heat of the chipotle!

Enjoy!

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Posted in appetizers, Holiday, Holiday Recipes, Holiday/ Thanksgiving Recipes, snacks

Tagged Perfect Appetizer, sweet and spicy nuts, Thanksgiving, thanksgiving appetizer

Posted on November 12, 2023 | 2 comments

This has to be one of my all time favorite side dishes for Thanksgiving. It really would be great any time of year but for some reason it only gets made for Thanksgiving. It’s super easy and super delicious. My friend Audrey gave this recipe to me many years ago, and it has become a staple on our thanksgiving table ever since. It just wouldn’t be Thanksgiving without it. It is a favorite in our family. Can be doubled easily, just make sure your baking dish is large enough.

Enjoy!

Ingredients:

1/2 cup butter (unsalted) 1 stick

1 8 oz. sour cream (lite is OK but not fat-free)

1 8 oz. can sweet corn (drained)

1 8 oz. can creamed corn (not drained)

1 8 oz. pkg. corn muffin mix

2 eggs, lightly beaten

Directions:

Preheat oven to 350 degrees.

Melt butter, mix in beaten eggs, then add the rest of the ingredients.

Pour into glass baking dish (Pyrex is good and I spray it first with a good cooking spray like Pam or Bakers Aid ) 9 x 12 works fine, it’s not a very deep pudding.

Bake at 350 degrees for 35 minutes.

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Posted in Holiday, Holiday Recipes, Holiday/ Thanksgiving Recipes, sides, vegetables, vegetarian

Tagged Thanksgiving, Thanksgiving Corn Bread Pudding

Posted on October 29, 2023 | Leave a comment

There are a few things I really love to eat. Mostly anything sweet and mostly dessert. Anyone who knows me well knows that I have a sweet tooth. Funny that my name is Candi and I love candy, cookies, cakes and ice cream so very much. I would probably pass on most entrees and just cut to dessert if I had my way . When I was a kid I would gladly trade a sandwich for dessert any day of the week. Some things never change. I’d like to believe that my tastes in dessert have changed a wee bit and that I have a bit more of a sophisticated palate now but not when it comes to candy, I still love junk candy as much as I did when I was 6. However my taste in cake has definitely improved with age. I don’t think I would have enjoyed pumpkin cake as a kid but I really love it now. Anything baked with pumpkin gets high marks in my book and if you put cream cheese frosting on it it’s off the charts. It’s just the right amount of sugar and spice! A most perfect Fall Cake or cupcake. It really is a very easy recipe to follow , I made cupcakes but you can easily make this in a Pyrex 9 x13 inch pan as a sheet cake and frost it and decorate with candy corn or those little candy pumpkins! Nice little treat for those little trick or treaters in your house.

Now you can make these without frosting and just eat like muffins with a little smear of cream cheese whichwouldn’t be too bad either.

Happy Halloween Everyone!!!

follow me @cookingwithcandi on Instagram

Shopping List:

1 can Pumpkin ( not pumpkin pie filling just Pumpkin) 15 oz. size

cream cheese and paper liners for cupcakes

Staples: (things you should have in your Pantry and fridge all the time)

all-purpose flour, sugar, baking powder, baking soda, cinnamon, ground cloves, salt, vegetable oil, eggs, confectioner’s sugar, unsalted butter, vanilla extract, and milk

Ingredients:

2 cups of all-purpose flour

1 cup of sugar

2 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1 tsp. ground cloves if no ground cloves you can substitute with pumpkin pie spice or nutmeg. I prefer cloves.

1 tsp. salt (regular table salt)

1 cup vegetable oil

1 can Pumpkin (not pumpkin pie filling) Pure Pumpkin

4 eggs ( room temperature please)

Cream Cheese Frosting:

2 cups of confectioner’s sugar

1/3 cup softened butter ( unsalted)

1 tsp. vanilla extract

4oz. softened cream cheese ( soften in microwave) not melted just softened or youcan leave it out for a bit and it will soften up. I actually used light cream cheese not fat free please. I mean the amount of calories is staggering, but you’re only going to eat 1 cupcake right? how many calories can possibly be in that????? Don’t tell me , I don’t want to know.

1 Tbsp. Milk ( I used skim plus)

Directions:

Preheat the oven to 350 degrees. I mixed all dry ingredients together then mixed in eggs ( one at a time) and can of pumpkin and vegetable oil. Mix till combined, don’t overmix. No need to sift, just put dry ingredients in a bowl first and whisk together with a whisk , get some air in there.

Pour into a greasedmuffin panabout 3/4 full. I always use little paper linersand bake at 35o degrees for 20 – 30 minutes . Be careful not to over bake so the cake stays moist. I baked for 26 minutes. I started checking on them after 20 minutes.

Allow cupcakes to cool completely before frosting. I made my frosting in my electric mixer while cupcakes were cooling.

FrostCupcakes / Cake and if you’d like decorate with some of those little Halloween Candies like candy corn orthose little pumpkinshaped candies sold this time of year. Enjoy!

*should make about 16 cupcakes , I made 12 and a mini loaf.

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Posted in Baked Goods, Cake, Holiday, Holiday Recipes

Tagged Cake with Pumpkin and Cream Cheese, Cream Cheese Frosting, Fall Treats, halloween, Pumpkin Cake, Pumpkin Cake with Cream Cheese Frosting

Posted on September 19, 2023 | Leave a comment

I posted this recipe back in October 2011 for Yom Kippur break fast and every Break Fast it is on the table, it’s practically a law in our family now! It is truly one of the best French toast recipes I’ve ever made. I include it every year since my friend Ilene Stern gave it to me. I never have a single piece left. Delicious and decadent, perfect brunch and breakfast food. I almost always include it in my Mother’s Day Brunch as well. Once you’ve made this recipe there is no turning back your whole family will love it and you’ll have to make it every time.

The only downside is that you must prepare and refrigerate the night before without cooking it, you cannot cook this dish till you’re ready to eat it, the bottom will get hard like a caramel candy would. So cook right before you’re going to serve. Enjoy!

*recipe as is should serve 6- 8 if you have more people make 2 trays!

Yom Kippur begins at sundown on the evening of Sunday September 24 and ends the following evening on September 25th this year.

For those of you who fast — have a good fast.

Ingredients:

1 cup packed light brown sugar

1 stick unsalted butter

2 tbsp. corn syrup ( I use Karo Original light corn syrup)

5 eggs (room temperature please)

1 1/2 cups milk ( you can use low-fat, I use Skim Plus)

1 tbsp. vanilla

1 package of sliced cinnamon bread. ( Pepperidge Farm is fine) if you can get thick slices it’s great , but the thin kind will work just double stack them it will be fine) You probably will use 12 slices of bread per tray. You will have 6 stacks of 2 slices each, 12 slices total, or 6 thick slices of cinnamon bread. If you can’t find just cinnamon breaduse raisin cinnamon breadit’s easier to find .

Melt butter, add brown sugar and corn syrup and combine well. Spray a 9×13 baking dish, Pyrex works well here. Pour butter mixture into baking dish and arrange bread slices flat in the mixture ( you will double stack the thin sliced bread) Unless the bread is 1″thick you will be doubling the standard sliced bread. Squeeze the bread to fit–it should hold 12 slices ( 6 double stacks), 3 on each side of a 9×13 baking dish.

In a blender mix the eggs, milk and vanilla and pour over the bread slices, covering them completely. Cover and refrigerate overnight. The bread will absorb all the liquid by the morning, so if you need to travel with it will be fine.

Uncover and bake in a preheated 350 degree oven for 30 minutes. Once it’s out of the oven you can dust with powdered sugar, but not necessary. Serve right from the baking dish.

*if you let this sit out too long before serving, the bottom may get hard like a praline candy. It never ever lasts long enough for this to happen at my table.

Easy Fast to all .

Follow me on Instagram @cookingwithcandi

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Posted in Baked Goods, bread, breads/cakes, breakfast, Breakfast Food, Dairy, Eggs, Holiday, Holiday Recipes

Tagged Baked French toast, Best Baked French Toast, Best French Toast ever, Break Fast Food, Yom Kippur Breakfast Recipe, Yom Kippur Food

Posted on September 15, 2023 | 1 comment

I’ve tried so many noodle puddings, but keep coming back to the same old , same old. they’ve been passed down in so many different incarnations. i don’t even know what the original one is anymore. this is my most favorite. also a perfect break fast food for Yom Kippur. this noodle pudding can and should be made ahead of time, they hold together better.

Ingredients:

1 lb. noodles ( i use extra wide egg noodles, you’ll need a bag and 1/4 of another bag app. just eyeball it)

1 cup sugar

6 eggs ( I use extra large and at room temp. just make sure they are not right out of fridge) they work much better when they are not right out of fridge in baking.

1tbsp. vanilla

1 stick unsalted sweet butter(melted)

6 oz. cream cheese (softened at room temp)

1 1/2 cups milk ( I use skim plus and it was just fine )

2 cups apricot nectar (available in most supermarkets)

Topping:

1 1/2 cups cornflake crumbs

2 tsp. cinnamon

1/2 cup sugar

1 stick butter (melted)–you can try using a little less butter and add more if needed

1/2-1 jar apricot preserves –I used about 1/2 a jar you can always add a little more or omit entirely — I just like a little bit on the top

Directions:

cook noodles and allow to drain till noodles are dry (don’t work with wet noodles) mix 6 beaten eggs with the tablespoon of vanilla in one bowl. in another bowl melt 1 stick sweet butter(unsalted)softened cream cheese, and milk. add the apricot nectar. mix all ingredients together and put in large pyrex type baking dish which you have sprayed first with cooking spray.mix topping ingredients together, put on top of noodle pudding. cook at 350 degrees for one hour. i usually cook this ahead of time, cook for 1/2 hour and then freeze it till i am ready to use, take out of fridge bring to room temperature and bake it for another hour till brown on top and cooked through. noodle puddings are best if you let it sit a while (at least 15 minutesbefore serving) they hold together better that way. can be served at room temperature.

*serves about 12 people

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Posted in breakfast, Holiday, Holiday Recipes

Tagged noodle pudding with apricot nectar

Posted on September 13, 2023 | 2 comments

These meatballs are “old school” but still hold up. If you’re looking for an easy addition to your menu this could be it. L’Shana Tova from our house to yours. See notes at the bottom for adding raisins . I like to make these the week of Passover while we’re observing and not eating bread. Perfect addition because they are cooked on stovetop and free up the oven. Can be made ahead and frozen as well.

I have been making this recipe since I got married in 1975. It is really a perfect recipe for holidays or any time. You can use these meatballs with rice or anything like that. They are good for a big crowd when you have poultry and want another main. A lot of you are probably very familiar with this one and have different versions of it. Believe it or not, I still have the very original recipe. I’ve made a few changesto it:I now add my own bread crumbs, which I always make from whole wheat bread but feel free to use store-bought seasoned bread crumbs; If you want you can make these forPassover by substituting matzo meal for bread crumbs. I also grate in a little onion (spanish); and my mother taught me to grate in a little potato so I always do that, as well. Now and then I’ll use turkey in this recipe too. Otherwise, this is the original and it’s super easy. I used turkey this time out, and they came out perfectly.

INGREDIENTS: (This is for one pound but you can definitely double and these freeze beautifully.)

1 lb. ground beef (Whatever kind you like. I sometimes use ground turkey. In 1975, we all ate beef, but today you might want to use ground turkey or ground chicken.

1 egg (room temp. works best)

1/4 cup bread crumbs (if you’re using from the can) I use3 slices of whole wheat bread crusts removed. (when I doubled I used 5 slices and it was enough)

*For Passover – omit the bread crumbs and replace with matzo meal

Kosher Salt, app. 1 teaspoon

Freshlyground black pepper to taste (1/4 teaspoon)

1clove garlic, minced (the original calls for garlic powder but I’ve changed this as well. If you prefer, try 1/4 – 1/2 teaspoon)

1/8 cup warm water (just to moisten it) when you double just add up to 1/4 , I don’t usually use the whole 1/4 cup.

1/4 spanish onion, grated

1/4 potato, grated

1 bottle (12 oz.) Heinz chili sauce

6 oz. grape jelly

Directions:

Mix meat, egg, bread crumbs, salt, pepper, garlic, and water all together. I then grate in the onion and potato too. Next, shape into small balls about 3/4 inches in diameter. Heat the chili sauce and grape jelly until they blend and bring to a low boil. Then drop the raw meatballs into the sauce and simmer, covered, for approx. 45 minutes and don’t touch the meatballs till they actually are cooked , this will give them a chance . I use a sauce pan if only making 1 lb. and I just pile the meatballs in and after 45 minutes I gently stir them. Again, these can be made ahead and frozen. They are quick, easy, and so good. The larger the pot the more balls you’re able to get in, so a large dutch oven works out best for this.

* serves about 8 – 10

*you can also throw in some raisins if you’d like but throw them in when you put the meatballs in so they cook and plump up. Probably a 1/4 cup per 1 lb. should be fine–just eyeball it.

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Posted in Holiday, Holiday Recipes, meat

Tagged holiday recipes, old school meatballs, Passover Recipe, Rosh Hashana

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