Taste of Franklin: Savor the holidays with dishes to satisfy all appetites

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Franklin Living November-December 2023

Recipes by Amy McCollum

The holidays are a fun time for friends and family to get together. This is a time to reminisce and reflect on holidays past and the family we miss – and no holiday celebration is complete without those delicious casseroles, side dishes and desserts we all love!

Most families have a traditional menu they prepare each year. Different people prepare the same dishes each year, and the get-together would not be the same without them. I reached out to my Franklin County Facebook friends and asked, “What is your holiday must-have dish?” I have complied a list and included a few recipes shared with me. If you are looking for a new dish to try out, these will be sure to please! Add something new to your menu this year.  It might just become a new favorite.   

Happy Thanksgiving and Merry Christmas. I am looking forward to sharing new recipes with you in 2024.

THANKSGIVING FAVORITES

• Pecan Pie
• Chocolate Chip Pie
• Sweet Potato Casserole
• Cornbread Chicken and Dressing
• Green bean Casserole
• Pineapple Casserole
• Grape Salad
• Homemade Macaroni and Cheese
• Corn Casserole
• Spiral Baked Ham with pineapples and cherries
• Apple Casserole
• Cranberry Salad
• Potato Deluxe Casserole
• Broccoli Casserole
• Macaroni Casserole
• Pound Cake
• Black Walnut Cake
• Deviled Eggs
• Veg-all Casserole
• Homemade Dinner Rolls

CHRISTMAS FAVORITES

• Christmas Sugar Cookies with sprinkles
• Red Velvet Oreo Brownies
• Chocolate Fudge/Peanut Butter Fudge
• Peanut Butter Balls
• Fruit Loop Candy
• Mexican Pinwheels
• Chocolate Peanut-Marshmallow Candy
• Sausage Balls
• Homemade Chex Mix
• Cheeseball
• Red Velvet Cake
• Sweet Potato Pie
• Orange Slice Cake
• Mama’s Pound Cake
• Twice Baked Potatoes

BROCCOLI AND RICE CASSEROLE
In memory of Eupha Williamson

INGREDIENTS

• 1 package chopped frozen broccoli, cooked and drained
• 1 cup cooked white rice
• 1 jar Cheese Whiz
• 1/2 stick butter
• 1 small Vidalia onion, chopped
• 1 small jar of mushrooms
• 1 can of mushroom soup
• 1 can of water chestnuts, chopped and drained

INSTRUCTIONS

1. Combine in a large mixing bowl the broccoli and cooked rice.
2. While the rice and broccoli are hot, add 1 jar Cheese Whiz or a half block – more or less – of Velveeta and 1/4 cup, more or less, of milk, stirring often until melted and creamy.
3. Sauté onion in butter.
4. Mix drained mushrooms, cream of mushroom soup, onions and water chestnuts into broccoli and rice mixture.
5. Pour in a lightly buttered casserole dish and bake in preheated 350-degree oven 25-30 minutes.

RED VELVET OREO BROWNIES

INGREDIENTS

• 15.25 oz. box red velvet cake mix
• 1/2 cup melted butter
• 3 eggs, divided – 1 whole, 2 separated
• 1 tsp. vanilla
• 8 ounces softened cream cheese
• 1/2 cup sugar
• 1/2 cup semi-sweet chocolate chips, mini or regular size
• 8 Oreo cookies, cut in fourths.

INSTRUCTIONS

1. Preheat the oven to 350 degrees.
2. Spray a 9×12 baking dish with nonstick cooking spray.
3. In a large mixing bowl, mix the cake mix, butter, one whole egg, two egg yolks and vanilla on medium to medium high speed until a soft dough forms.
4. In a separate bowl, mix the softened cream cheese, two egg whites and sugar on medium to medium-high speed until smooth and creamy.
5. Add the chocolate chips in on low speed.
6. Spread the cake mix into the pan. Leave enough to make about 6 large dollops on top.
7. Pour the white mixture on top of the cake mixture.
8. Space out about 6 large dollops of the remaining red velvet mixture on top.
9. Place the cookie pieces on top.
10. Bake for 25-30 minutes or until the cream cheese is set and a toothpick inserted 2 inches from the side comes out with moist crumbs. Be careful not to overbake or they will be dry, hard and crumbly.
11. Cool at room temperature for 30-45 minutes before cutting them.

NANNY’S CRANBERRY SALAD
Submitted by Julie King Hulsey

INGREDIENTS

• 6-ounce box of cherry Jell-O
• 2 cups of boiling water
• 1 can jellied cranberry sauce
• 1 can whole berry cranberry sauce
• 20-ounce can of crushed pineapple, well drained
• 1 cup chopped pecans

INSTRUCTIONS

1. Dissolve the Jell-O into two cups of boiling water.
2. Add one can jellied cranberry sauce and one can whole berry cranberry sauce and mash until smooth. Let partially congeal.
3. Add the drained crushed pineapple and mix in the chopped pecans.
4. Let congeal for a few more hours.

CANDY ORANGE SLICE CAKE
Submitted by Deb Taff Aaron

INGREDIENTS

• 1 cup of butter
• 2 cups of sugar
• 4 eggs
• 1/2 cup of buttermilk
• 1 tsp. baking soda
• 3 1/2 cups of flour
• 1 lb. dates, chopped
• 2 cups of chopped pecans
• 1 1/3 or one can of Angel coconut flakes
• 1 lb. candy orange slices, chopped
• 2 cups of powdered sugar
• 1 cup of orange juice

INSTRUCTIONS

1. First cream one cup of butter with two cups of sugar.
2. Add four eggs, one at a time, beating each one.
3. In a bowl combine the buttermilk, baking soda and flour.
4. Add the dates, pecans, coconut and chopped orange slices. This makes a stiff batter.
5. Bake in a well sprayed or greased and lightly floured tube pan for 2 1/2 to 3 hours.
6. Mix together two cups of powdered sugar and cup of orange juice and pour over cake while hot.

QUICK LEMON PUDDING BUNDT CAKE

INGREDIENTS

• 15.25 oz box lemon cake mix (I use Duncan Hines Lemon Supreme)
• 3.5 oz instant lemon pudding mix (just the dry powder, not made, not cook and serve)
• 1 tsp. lemon zest
• 1/2 cup water
• 1/2 cup lemon juice, fresh
• 4 large eggs
• 1/2 cup vegetable oil

Lemon Glaze:

• 1/2 cup confectioners sugar
• 1 Tbsp. cream or milk
• 1/2 tsp. lemon zest

INSTRUCTIONS

1. Preheat the oven to 350 degrees.
2. Spray a 10-cup bundt pan heavily with baking spray.
3. In the bowl of a hand or stand mixer fitted with the paddle attachment, add the dry cake mix and lemon pudding powder and mix on low speed for 30 seconds.
4. Add the lemon zest, 1/2 cup water, 1/2 cup lemon juice and four eggs. Mix on low to medium speed for one minute.
5. Add 1/2 cup oil and mix again.
6. Fill the prepared bundt cake pan with batter.
7. Bake for 35 mins.
8. Cool for 10 mins then flip over onto a cooling rack to cool completely.
   Lemon Glaze
   1. Mix the confectioners sugar with the cream and lemon zest until fully combined.
   2. Drizzle over cooled cake.

FRUIT LOOP CANDY
This is a family favorite at my house for the holidays. The recipe is in memory of my childhood Sunday School teacher, Martha Pace, who died in the 2011 tornado in Phil Campbell. These make a great gift in a cute holiday package or tin.

INGREDIENTS

• 24 ounces white chocolate bark
• 1 cup Fruit Loops cereal
• 2 cups dry roasted peanuts
• 1 cup mini marshmallows

INSTRUCTIONS

1. Melt bark in microwave for one minute.
2. Stir thoroughly. DO NOT SCORCH!
3. Continue to melt in 20 second increments, stirring in between, until melted smooth.
4. Pour cereal and peanuts into melted bark one cup at a time, stirring well after each cup.
5. After coated well, add the marshmallows. You must do it in this order or the marshmallows will melt, and you will have a mess.
6. Spoon mixture onto wax paper in tablespoon-sized (approximately) clusters OR spoon into mini cupcake papers.
7. Allow to cool completely. You can put them on a tray and place it in the freezer to quicken the process.
8. Store in an airtight container.

CHOCOLATE PEANUT CANDY
This candy recipe is another family favorite at my house for the holidays. This one is in honor of my Aunt Doris Patterson, retired home economics teacher. These also make a great gift in a cute holiday package or tin.

INGREDIENTS

• 24 ounces almond bark, chocolate or vanilla
• 1 1/2 cups of dry roasted salted peanuts
• 1 1/2 cups mini marshmallows

INSTRUCTIONS

1. Melt the chocolate in a microwave safe dish. Stir frequently until melted. Do not scorch.
2. Add peanuts and stir until peanuts are covered.
3. Add marshmallows and stir until completely covered. Be sure to add the marshmallows last so the chocolate is cooled and doesn’t melt them.
4. Drop them in mini cupcake papers and let cool completely.

SWEET POTATO AND APPLE CASSEROLE
Submitted by Sammi Jo McConnell 

INGREDIENTS

• 3 medium sweet potatoes, peeled and sliced thin
• 2 cups of peeled, sliced apples
• 1 cup of sugar
• 1 tsp. salt
• 2 tsp. corn starch
• 3 cups of miniature marshmallows
• 1 tsp. cinnamon
• 1 cup chopped nuts
• 1 stick of butter

INSTRUCTIONS

1. Place sweet potatoes in buttered 13×9 baking dish.
2. Add marshmallows and apples on top of potatoes.
3. Mix sugar, salt, cinnamon and nuts. Sprinkle over apples.
4. Mix corn starch with 1/2 cup water until smooth. Pour over all.
5. Dot with stick of butter.
6. Bake at 350 degrees for one hour.

EASY GRAPE SALAD
This recipe makes at least 12 cups of grape salad, enough for 12 one-cup servings. This salad is best enjoyed the day you make it, not prepared ahead.

INGREDIENTS

• 8 ounces cream cheese, softened
• 1 cup sour cream
• 1/4 cup granulated sugar
• 1 tsp. vanilla extract
• 4 pounds red seedless grapes, chilled (about 10 cups)
• 3/4 cup of brown sugar
• 1 cup pecans, toasted and chopped

INSTRUCTIONS

1. In a large bowl, combine cream cheese, sour cream, granulated sugar and vanilla.
2. Carefully fold in the grapes and gently toss until evenly coated.
3. Meanwhile, in a small bowl, mix brown sugar and walnuts.
4. Sprinkle the brown sugar mixture on top of the grapes.
5. Cover and chill at least one hour or overnight. Serve cold.
6. Notes: If the cream cheese is not softened to room temperature, the cream cheese and sour cream won’t combine well. The mixture will be lumpy. If this happens, stir it quickly with a whisk. If you know small children will be eating the salad, consider quartering the grapes. Store leftovers covered in the refrigerator for up to four days. The salad might get watery over time but is still safe to eat.

CHOCOLATE CHIP PECAN PIE
This is my children’s favorite dessert I make for the holidays.

• INGREDIENTS
• 1 premade pie crust, deep dish, or a homemade pie crust
• 1 cup light corn syrup
• 1/2 cup of sugar
• 1/4 cup of butter, melted
• 1 tsp. vanilla extract
• 3 eggs
• 1 cup of semisweet chocolate morsels
• 1 1/2 cups of pecan halves or pecan pieces

INSTRUCTIONS

1. Preheat oven to 325 degrees. Place premade pie shell on baking sheet.
2. In a large bowl, combine corn syrup, sugar, butter, vanilla and eggs. Whisk until combined.
3. Fold in chocolate chips and pecans.
4. Pour mixture into prepared pie crust.
5. Bake for 60 minutes or until middle is set and bubbling.
6. Cool completely before slicing.
7. Note: If the crust starts to brown before the pie is done, cover with strips of aluminum foil.