TBA staff’s delectable holiday traditions

As the year draws to a close, the team here at TBA wanted to take a moment to embrace the warmth and joy of the holiday season. While our professional lives keep us busy year-round, there's something magical about the final months of the year that beckons us to slow down, come together with loved ones, and savor the flavors of tradition.

This year, TBA staff wanted to share some of our most delicious holiday traditions with each other and with you. These recipes are special in their ability to connect us with family and friends, creating shared experiences that we all hold dear in the coming months. Before we embark on a new year filled with promise, hope and the pursuit of success, let's come together to celebrate the cherished moments and flavors that make this time of year so enchanting. Join us on a culinary journey through the holiday season as we explore the recipes that bring us closer to the heart of the festivities.

Jess Brewer's Cinnamon Roll Apple Pie

When I was in high school, my mom and I were always on the lookout for new recipes. We wanted to combine two of our favorite foods — cinnamon rolls and apple pie — so we researched recipes and found this one. Now we bake this Cinnamon Roll Apple Pie every Thanksgiving. Yummy!

  8 servings        ~ 20 min. prep time, 55 min. cook time

INGREDIENTS:

• 5 granny smith apples, sliced
• 2 cans of Pillsbury^® Cinnamon Rolls with Icing
• ½ cup sugar
• 1 tsp. cinnamon
• 1 tbsp. cornstarch

DIRECTIONS:

1. Oven temp: 350º-375º (depending on your oven)
2. Cut apples into thin slices, and place in a large bowl.
3. Mix sugar, cinnamon and cornstarch together and coat the apple slices.
4. Roll out the cinnamon roll dough in thin layers.
5. Layer the cinnamon rolls on the bottom of a round cake pan. Next, put apple mixture in. Lastly, layer the rest of the cinnamon rolls on top.
6. Cover with foil and bake for 35 minutes. Remove the foil and bake for another 15-20 minutes.
7. Allow pie to cool and then put icing on top.

Kat Loyd’s Cream Corn

Growing up in Georgia, we would call this fried corn. It was a staple at any special dinner or holiday. A lot of love goes into making this — it’s always a crowd-pleaser. I have now passed it down to my daughter teaching her how to make it — most kids love to work with corn!

  6-8 servings        ~ 30 min. prep time, 10 min. cook time

INGREDIENTS:

• 1-12 oz. package of J Bar B Salt Pork^®
• 6-8 corn on the cob
• ¼ cup flour
• ½ cup water
• Salt
• Pepper

DIRECTIONS:

1. Cut the salt pork into strips and fry it in a pan like bacon.
2. Remove when brown and leave grease in pan. (You’ll be using the grease to fry the corn.)
3. While frying the salt pork, shuck the corn and shave the corn kernels off the cob into a bowl. (Shave as much as possible to get all the juice from the kernels into the bowl.)
4. Coat the corn kernels evenly with flour and mix.
5. Add the corn to the pan with the salt pork grease.
6. Add about ½ cup of water to start.
7. Stir and let thicken in the grease. Continue to add water to the desired amount of thickness.
8. Cook for about 10 minutes on medium heat.
9. Salt and pepper to taste.

Libby Clark’s Coke Salad

This dish has been served for as long as I can remember at Thanksgiving and Christmas family gatherings. I am told it started with my great-grandmother, grandmother and great-aunt and was originally published by Jell-O®. It doesn’t seem to be published anymore, but it is definitely a keeper for our family. Everyone loves it, although we seem to hold it in reverence as we only serve it on these holidays!

  10-12 servings        ~ 10 min. prep time, 4 hour chill time

INGREDIENTS:

• 1-20 oz. can crushed (or tidbits) pineapple in juice, drained with juice reserved
• 1-16½ oz. can Bing cherries in heavy syrup, drained and chopped, with syrup reserved
• 2-3 oz. pkg black cherry-flavored Jell-O^® gelatin (or 1-6 oz. pkg.)
• 1-12 oz. can Coca-Cola®, chilled
• 1 cup chopped pecans
• 1-8 oz. package cream cheese, cut into ½-inch cubes

DIRECTIONS:

1. Bring reserved pineapple syrup and cherry syrup to a boil on stove over medium-high heat or in microwave. Remove from heat and add gelatin, stirring until dissolved.
2. Add cola and chill 1 hour, or until it starts to thicken.
3. Stir in pineapple, cherries, pecans and cream cheese
4. Spoon into a medium-sized bowl or gelatin mold.
5. Chill 3 hours, or until set.

Note:
The cream cheese should be cut into small chunks so it floats in the gelatin mixture instead of blending into it.

Michele Carfello & Sonny’s Mexican Quiche

It’s our Christmas tradition to make Sonny’s Mexican Quiche (beans are unusual in quiche). This recipe comes from the 2012 Post Oak Bank (now Stellar Bank) Cookbook which was a fundraiser (I probably paid $10). It was so unusual. I made it and my kids loved it! They started asking for it, so we made it our Christmas tradition along with mimosas.

  6-8 servings        ~ 15 min. prep time, 50 min. cook time

INGREDIENTS:

• 1 Pillsbury^® deep dish pie shell
• 1½ cups grated white or yellow cheese
• 1-15 oz. can black beans, drained
• 3 eggs
• ¾ cup heavy cream
• ¾ cup Herdez^® chunky salsa, partially drained
• Salt
• Pepper
• Paprika

DIRECTIONS:

1. Bake the pie shell according to package directions.
2. Thoroughly drain black beans.
3. Place beans in an even layer on the bottom of the pie shell.
4. Spread the salsa over the beans. If the salsa is too runny, drain additional liquid, otherwise the quiche will take too long to cook.
5. Place the grated cheese over the bean/salsa layers.
6. Mix eggs, cream and a pinch of salt and pepper.
7. Pour over the quiche layers and sprinkle with a little paprika (or cayenne pepper if you're brave!).
8. Bake at 350° for 40-50 minutes. Cool for 15 minutes before slicing, allowing quiche to set.

Hint:
This is one of those rare recipes where it’s better to overcook than undercook. It will be runny when it comes out of the oven.

Glenda Prince’s Jamaican Jerk Chicken with Pineapple Salsa

Jerk Chicken is native to Jamaica. It is said that the Maroons, who were indigenous to the island, introduced this style of cooking with wild meat that they caught. Typically, the meat (pork, chicken or boar) is marinated in Jerk Seasoning or paste (as mentioned in the recipe). The marinated meat is then slow-cooked over an open fire using pimento wood giving the meat a unique flavor and charred look.

  4 servings        ~ 30 min. prep time, 40 min. cook time

INGREDIENTS:
Jamaican Jerk Chicken:

• 4 chicken breasts
• 1-10 oz. jar of Walkers Wood^® Jerk Seasoning (Personally, I opt for the Hot & Spicy!)
• 1 lemon (I rub lemon on my chicken to cut the smell)

Pineapple Salsa:

• 2 cups of pineapple chunks (I used canned)
• 1 jalapeno pepper
• ¼ red onion
• 2 tbsps. cilantro (chopped)
• 1 lime, juiced

DIRECTIONS:

1. Rub lemon over chicken and season with 1 cup of Walkers Jerk Seasoning. Add more for increased spiciness.
2. Place in plastic bag and refrigerate overnight.
3. Prior to cooking, remove chicken from fridge and warm to room temperature (about 30 minutes).
4. Bake at 375 for 40 minutes making sure chicken is cooked through. Grilling the chicken is also an option.
5. Remove from oven and cover with foil to retain moisture.
6. While the chicken is cooking, make the pineapple salsa.
7. Finely chop the onion and jalapeno with lime juice, in a food processor.
8. Add the pineapple chunks to this.
9. Hand chop the cilantro and add to the other ingredients.
10. Let sit in the fridge until you are ready to serve the meal.
11. Top the chicken with the pineapple salsa and serve with Hawaiian rolls or rice and peas and a side salad.

Carlos Espinosa’s Scratch Made Flap Jacks (aka. pancakes or griddle cakes)

Nothing says holiday or celebration — or Sunday mornings for that matter — more than our family recipe for pancakes. I promise it’ll turn whatever day you are having into a special one.
 

  8 medium-sized pancakes        ~ 10 min. prep time

INGREDIENTS:

Mix these in order:

• 1 cup of flour
• 2 tbsps. of sugar
• 2 tsp. of baking powder
• ½ tsp. of salt
• 1 cup of milk
• 1 egg
• Half a stick of melted butter
• 1 tsp. of vanilla

DIRECTIONS:

1. Use a large bowl and a large spoon. Be sure to mix throughout the process with each ingredient.
2. Start with the powders first, then add in the liquids. Mix until it becomes a thick syrupy state. If too thick, add milk. If too liquidy, add flour.
3. I use a ¾ measuring cup to scoop and pour onto a skillet on medium heat. Then flip when it starts to bubble.
4. Add any maple syrup; just make sure it is real — not the synthetic stuff. Few things are worth the splurge more than genuine maple syrup.
5. Sometimes we add fruit or a ½ teaspoon of cinnamon to the batter to change things up. My daughter prefers to just eat it straight out of the bowl over the finished product. There is no such thing as a wrong way to enjoy.

Jocelyn Carby’s Dark Chocolate Peppermint Fudge

I had an aunt who made great fudge but it had so many steps (soft-ball stage, candy thermometer, etc.) I never quite perfected it. Then I found “foolproof” fudge by using sweetened condensed milk. I started making the peppermint fudge version several years ago. It is a favorite of my grandson, Isaac, who helped me make it last year.

  24-30 cubes        ~ 15 min. prep time, 45 min. chill time

INGREDIENTS:

• 2 ¼ cups dark chocolate chips
• 2 tbsp. salted butter
• 1 can (14 oz.) Eagle Brand^® Sweetened Condensed Milk
• 1 tsp. vanilla extract
• 1 tsp. peppermint extract
• Crushed candy canes (2 large or 4-6 mini)

DIRECTIONS:

1. Line a square pan with parchment paper. Set it aside.
2. Warm chocolate chips, butter and sweetened condensed milk on high in microwave for 1 minute and 30 seconds. Remove and stir until smooth, heat for an additional 30 seconds if needed.
3. Once the mixture is fully melted and smooth, stir in the vanilla and peppermint extracts.
4. Pour mixture into the prepared pan. Sprinkle with crushed peppermint. Gently press down.
5. Cool in refrigerator for at least 45 minutes. Cut into squares. Store at room temperature in an airtight container for up to three days.