Thursday, December 2, 2010

Graylin Fox’s Favorite Foods for the Holidays

**Congratulations to Cathie Caffey! She's the winner of Graylin's giveaway and a book from Decadent Publishing!**

Winter: I love the weather changes that makes me turn the heat on. I live for early evenings when it gets dark early. I love to light the candles in the living room, put a log in the fireplace, and put scented oil in the warmer. And I love the food.

Here are two recipes I love to prepare! (Excellent source for these and other Recipes – Celtic Folklore Cooking by Joanne Asala)


3 eggs, separated

6 tablespoons sugar

1 ½ cup whole milk

½ teaspoon vanilla

Dash of salt

½ cup heavy whipping cream

Ground Nutmeg & Cinnamon

Separate the eggs and set aside the whites in a metal bowl, refrigerate. In another bowl, beat the egg yolks until completely blended and then add 3 tablespoons of sugar. Blend until the mixture is thick and yellow/lemon colored. Stir in milk, vanilla, and salt. Put this in the refrigerator for about 2 hours.

Whip the ½ cup of cream. Set aside. Get the egg whites from the refrigerator and whip them until you see peaks. Add the remaining sugar and beat until you see peaks. Get the egg yolk mix from the refrigerator and blend it into the egg whites, add the whipped cream.

Serve Immediately! Sprinkle nutmeg and cinnamon.

Irish Stew

3 pounds Lamb chops, lean and trimmed of fat

2 pounds potatoes

1 pound onions

½ tablespoon parsley

½ tablespoon thyme

2 cups water

Salt and pepper to taste

Cut meat into 1 – 2 inch cubes. Peel and slice potatoes and onions. In a saucepan, cover the bottom with half the potatoes, then cover with half the meat and sprinkle in the herbs. (Red pepper flakes and garlic can be added here for a kick!) Cover with half the onions. Repeat the process with the other half of the ingredients; potatoes, meat, onions. Cover with the water and use tin foil in addition to the pan lid and simmer for 2 hours. Watch for dryness and add water if needed.

I usually make this is a large crock pot and let it simmer for 2-3 hours. It comes out very thick and filling. Great for a hands free holiday meal. Just warm some bread, set out some bowls, and let everyone help themselves.

I'm giving away a $15 Barnes and Noble Gift Certificate. To win, post your favorite holiday recipe and I'll pick my one of them as the winner.

**To Celebrate our '8 Crazy Nights', Decadent Publishing will also be giving the winner one FREE book of their choice from Decadent Publishing**

Thanks for stopping by Decadent’s Holiday Blog!

Keep coming back to read more from other authors throughout the holidays!

Graylin Fox

Graylin's Blog

Graylin's Website


  1. One of my favorite recipes this time of year when it's cold is potato soup. Here is my recipe. These quantities are based on a 5qt. stew pot.

    7-8 pounds potatoes cut a little less than quartered, put in the pan and cover almost to the top of the pan with water. Add salt to water. Boil the potatoes until they are almost done then add about 1/2 to 3/4 of a bag of krinkly or egg noodles. Finish cooking potatoes and noodles. When both are done add 1 1/2-2 sticks of butter and two cans of cream. Add pepper as desired.

    It's not very diet friendly, but it's really good.

    seriousreader at live dot com

  2. P.S. I love your name 'Graylin.' I've used 'Greylyn' in several different stories of mine, including Sugar Rush.

  3. This recipe is called: In The Poor Man's Pot. The idea is you have all sorts of leftovers from holiday cooking and since you spent your funds on feeding a large crowd you make the meal from whats left from the meal.

    You'll need:
    1 lg pot

    Any one of these meats: (burger, steak, roast, ham, turkey, chicken)

    boiled potatoes (small quartered)

    leftover from the relish tray:
    (chopped)green onion

    Seasonings: Salt, pepper, celery salt, basil.

    Water to cover all ingredients. Cook until leftovers are heated through. (Can thicken with cold water and corn starch).

    By the way, I love your cover. Hope you enjoy In The Poor Man's Pot

  4. I always make turkey noodle soup with the leftover turkey. Because I am an easy kind of cook, it's nothing complicated. Throw chicken stock or broth (use lots of broth), mixed vegetables and the leftover turkey in a crockpot, cook on high for about 3 hours, then add egg noodles. Cook on high for another 2-3 hours and voila! An easy and yummy turkey noodle soup.

    Love the cover on your book!

  5. My Sweet Potato Casserole (I usually double this)

    3 large sweet potatoes
    1 cup sugar
    2 eggs
    1 stick butter softened
    1 tsp. vanilla extract

    Crunch Topping:
    1/3 cup melted butter
    1/3 cup flour
    1 cup brown sugar
    1 cup chopped pecans
    1 tblsp. cinnamon


    Boil potatoes until tender. Take skin off when cooled and able to handle. Put in a large bowl and whip them until fluffy. Add all other ingredients. Pour into a greased casserole and top with the crunch topping. Bake at 350 for 45 minutes.

  6. This is one of my favorite, easy recipes for holiday gifting, although I confess that I can never resist eating a bunch myself! :D


    1/2 pound (two sticks) butter
    1/4 cup brown sugar
    1/4 cup granulated white sugar
    1/2 box (about) graham crackers (not crumbs)
    2 cups semi-sweet chocolate chips
    1 cup chopped macadamia nuts

    Preheat oven to 350 degrees F. Line a 10 x 15-inch jelly-roll pan with non-stick foil. Arrange whole graham crackers to fit the bottom of the pan in a single layer, breaking up the last few to fit the space.

    Melt butter in a medium saucepan over medium heat. Add brown sugar and white sugar. Stir to combine. Bring mixture to a boil. Reduce heat and let the mixture gently bubble for 4 minutes. Remove from heat.

    Carefully pour sugar/butter mixture evenly over the graham cracker layer. Spread to cover. Bake for 10 minutes.

    When done, remove from oven and let rest until bubbling subsides. Sprinkle chocolate chips evenly over the top. Wait about 2 minutes for chocolate to melt, then use a spatula to gently spread chocolate chips into an even layer on top of the toffee graham crackers. Sprinkle with the chopped macadamia nuts, pressing down gently into the chocolate.

    Cool to room temperature, then refrigerate for 2 hours. Peel foil from chilled bark. Break into 2-inch irregular pieces.

    Refrigerate any leftovers.

    Yield: about 1 pound candy bark pieces

  7. Well, since I'm a sweet-toothed woman... I like to make my Mom's light and airy desert during the holidays. It offers a nice break from the heavier meals!

    Mile High Dessert

    ¼ cup brown sugar (light)
    ½ cup butter, melted
    2/3 cup flour
    ½ - ¾ chopped nuts
    Mix all together and pt into 9x13 pan. Bake 350 degree for 15 minutes. Let cool thoroughly. Break into crumbs with fork. Pat ½ into bottom of pan. Reserve rest for top.

    1 10 ounce pkg frozen strawberries
    2 egg whites
    1 tsp. Lemon juice
    ½ cup sugar – pinch salt

    Beat above ingredients until stiff about 7-10 minutes. Folk one large cool whip into mixture and spread over crumbs. Top with reserved crumbs freeze. 3-4 hours. Remove 15 minutes before serving. Will keep 2 weeks in freezer.

    Just don't let it 'thaw' totally. It should be served slightly frozen!

  8. I have a demanding sweet tooth and a digestive disorder--it can be a painful combination. Thank the heavens for rice flour.

    I love Shortbread. Here's is my recipe adpted from The Canadian Living Cooking Collection Muffins and Cookies cookbook.
    1 cup (250 mL) melted butter
    1 cup (250 mL) icing sugar
    1 tsp (5 mL) vanilla
    2 cups (500 mL) rice flour
    A dash of ginger (or more according to taste)

    Combine butter, sugar, vanilla, flour and a dash of ginger. Knead.
    Divide dough in half. Roll into long logs, wrap with wax paper, and freeze until solid.
    Cut log into 1/4 inch (5 mm) slices. Bake on ungreased baking sheet in a 300 degree F (150 degree C) oven for 20 minutes or until firm but not browned.

    Oh, the timer just rang. I've got to go and the cookies on the rack to cool.
    Happy Holidays

  9. I confess I hate to cook year round hate to cook.When I get stuck cooking its the same old recipes that everyone uses. So I thought I would give you my fav recipe for dealing with the family during the drama that inavertly always arises.
    Cherry -coke and cpatain morgan spiced rum
    Season to taste lol

  10. YUM Irish Stew, although I make it completely differently. Any stew/soup is a must in the winter months for me, I could live of homemade stews/soups. My family, however, disagrees! Grrrr So when I make a pot full, I end up with a freezer full of one serving Tupperware bowls filled with yummie goodness for lunches. Even better, when you have fresh baked bread with it! OH I'm getting hungry now. And it's Shepard's Pie on the menu tonight, another winter warmer :)

  11. I'm getting sooo hungry reading these posts. Will have to avoid the grocery store tonight!

  12. My mom and I have always make something we call
    Christmas Tree Salad
    1 8oz package cream cheese softened
    1 can of crushed pineapple
    1 large container Cool Whip
    1 12 oz bag minature marshmallows
    1 box green jello
    1 jar marachino cherries
    1/2 cup chopped walnuts

    In a large bowl mix together cream cheese and pinapple. Stir in jello, marshmallows and Cool Whip. Garnish with marachino cherries and walnuts. Chill.

  13. I love making fruit breads to give as gifts. One of my favorites is a Cranberry/Apricot bread.


    1/2 c. butter
    3/4 c. sugar
    2 eggs
    3 c. flour
    1 tbsp. baking powder
    1 tsp. salt
    1/2 tsp. baking soda
    1 c. orange juice
    1 tsp. grated orange rind
    3/4 c. coarse chopped dried cranberries
    1/2 c. chopped dried apricots

    Beat butter and sugar until fluffy. Add eggs, one at a time, mixing well. Add combined dry ingredients alternately with juice, mixing well after each addition. Stir in cranberries, apricots and orange rind. Pour into greased and floured 9x5 inch loaf pan. Bake at 350 degrees for 1 hour and 15 minutes. Cool 5 minutes, remove from pan. Makes 1 loaf.

  14. I don't know if this counts as a recipe, but my favorite holiday drink is 70% coffee, 15% Kahlua, and 15% Bailey's Irish Cream... yumyumyumyumyum.

  15. I am not sure if this counts but my daughter loves this recipe. Cut up and fy one pound of bacon untilr eally crispy. Drain some grease and add fresh or frozen green beans. Add oregano and basil to taste and cook until the beans are tender. Not sure why she loves it but I have to make it every Christ mas and other holidays.
    debby236 at att dot net

  16. I love to make candy treats to give out to friends and neighbors. Here's an easy fave.

    Peanut Candy

    * 2 cups molasses
    * 1/2 cup light brown sugar, firmly packed
    * 1/4 cup butter
    * 2 cups shelled, dry roasted peanuts

    In a heavy medium saucepan, combine molasses, brown sugar, and butter. Boil gently 15 minutes. Stir in peanuts and continue cooking until the mixture reaches 242° on candy thermometer or a drop forms a soft ball* in water. Drop from tip of spoon onto lightly greased cookie sheets and push together to make little cakes. Let harden. Makes about 3 dozen.


  17. I'd so love to make that Irish Stew for my hubby! I'm writing it down!

    On Christmas eve, between my daughter and I, we make different finger foods and one of the favorites desert ones is the Reeses Squares (5 Ingredients and no baking!)

    If you love Reese's cups, these are even better and fresh!


    1 1/2 cups graham cracker crumbs
    1 lb confectioners' sugar ( 3 to 3 1/2 cups)
    1 1/2 cups peanut butter
    1 cup butter, melted
    1 (12 ounce) bags milk chocolate chips


    1. Combine graham crumbs, sugar and peanut butter and mix well.
    2. Blend in melted butter until well combined.
    3. Press mixture evenly into a 9 x 13 inch pan.
    4. Melt chocolate chips in microwave or in double boiler.
    5. Spread over peanut butter mixture.
    6. Chill until just set and cut into bars (these are very hard to cut if the chocolate gets "rock hard".

    cathiecaffey @

  18. OMG, your recipes sound so good! I adore Egg Nog, but have never made it from scratch. I'll have to try your recipes.

    For my annual Christmas party I make an orange/apple cider in my crock pot.

    -4 C orange juice
    -2 C apple juice
    -1/4 C sugar
    -6 cinnamon sticks
    -2 tsps nutmeg
    I combine all of this in the crock pot and set it on med/low for four hours and then serve. The smell is incredible and better than any potpourri.

    joderjo402 AT gmail DOT com

  19. Food is one of our biggest traditions at Christmas and we always have to have Black Cherry Jello: it's super easy and really tasty. 1 carton of Cool Whip (12 oz), 1 large pkg of Black Cherry jello (6 oz) (no water), 1 carton of cottage cheese (12 oz) and 1 large can of crushed pineapple, drained (20 oz). Mix everything thoroughly in a bowl and chill. Enjoy!

  20. Bakes Ziti

    1lb Hamburger

    2 jars spageti sauce
    one lb bag of ziti noodles
    2 lbs of mozzarella cheese
    2 12 oz containers of ricotta cheese
    garlic powder
    Italian seasoning
    lemon pepper
    brown ur hamburger drain the grease once its all been browned

    dour spegtti sauce to ur own taste i do a dash of each then a few more i never measure

    half way cook the noodles drain the water but leave them a little wet

    mix in the mozzarella cheese and ricotta cheese like you would lasagna layer the noodles and the sauce and the cheese sprinkle some mozeralla cheese on top

    best when you use real mozzarella cheese deli fresh but the bagged works too

    bake at 375 untill the cheese on top is lightly golden and melted

    serve with salad and or breadsticks

  21. Although I love to make a classic roast in the crock pot for good winter's mealand it's my hubby's favorite, MY fav is mom's & my homemade chicken soup (NOT noodle).

    3 lbs of Chicken or Turkey- cooked & shredded
    (depends on how much meat your family is use to, my step-dad is big meat eater, so we have lots in our recipe)
    2 10 3/4 oz can Cream of Chicken
    1 packet Chicken Gravy Mix (not country)
    1 cans worth ckicken broth -drained
    2 cans of Carrots (16 oz)
    may use fresh Carrots if cooked until soft
    Lots of dried Parsely & a little garlic if desired.
    may add celery (cooked like fresh carrots) and mushrooms, if you like those.

    Mix all together in one pot and cook until heated through and flavors blend. Add water or chicken broth if needed; wanted: a thick chunky soup. If using fresh carrots or celery, make sure they are soft before serving.

    This is a simple soup, but served with crusty bread or buttered crackers, it is great on a cold winter's night. Esp when fighting off a cold or getting over being sick!


  22. I want you to know I copied and pasted all of these into a file. They will go shopping with me today. Thank you so much for sharing these with me!


  23. Thank you so much! I'm thrilled! And hungry, LOL