Are you hosting the holidays this year? We’ve put together a roundup of holiday recipes shared by our own Darling Homes team members that are sure to make your next holiday gathering a hit.
Meet Anita Jantz
Food and family were key ingredients in Anita’s childhood. Growing up in South Louisiana, Anita spent much of her time with her 12 aunts and uncles, gaining some of her fondest memories in the kitchen. A highlight of her youth was the time she spent with her uncle, a retired cook who worked on a Navy submarine. He taught her recipes like sauce piquant, etouffee and jambalaya and lifelong lessons she holds dear.
“I’m thankful for the lessons I was taught, like to always put others first,” Anita said. “To this day I still love to cook and spend time with my family.”
Anita’s Favorite Thanksgiving Dish: Simply Irresistible Shrimp and Corn Chowder
Ingredients, 8-10 servings
- 1 pound peeled shrimp
- 1 tablespoon Creole seasoning
- 2 medium-sized potatoes, peeled and diced (optional)
- ½ cup chopped onions
- ½ cup chopped celery
- 1 clove of garlic, chopped
- 1 tablespoon parsley flakes
- ¼ cup butter
- ¼ cup flour
- 2 cups whole milk
- 2 cups half and half
- 1 15-ounce can whole kernel corn, drained
- 1 15-ounce can cream style corn
- Salt and pepper to taste
- 1 teaspoon paprika
First, season shrimp with Creole seasoning and set aside. Next, boil potatoes in water until slightly tender, drain and set aside.
In a saucepan, sauté onions, celery, garlic and parsley flakes with butter until golden brown. Then, add shrimp and continue to sauté until the shrimp is light pink. Add flour and continue to sauté until mixture thickens.
In a 5-quart pot, combine milk, half and half, both cans of corn, salt and pepper and Creole seasoning to taste. Cook on low heat for 20 to 30 minutes, or until reaching desired consistency. If mixture is too thick, add water to thin out.
Finally, garnish with paprika and enjoy!
Meet Brenda DeRemer
Each year, Brenda celebrates Thanksgiving with family, food and football.
Growing up in Michigan, she and her family would begin the day watching the Macy’s Thanksgiving Day Parade and then gather for an amazing Thanksgiving feast at noon. After filling up on their favorite dishes, the family would gather in the living room to watch football for the rest of the afternoon. It’s a special day filled with treasured traditions and memories that Brenda looks forward to each year.
“We have a very large family and lots of cousins,” Brenda said. “All the cousins together spelled nothing but trouble and guaranteed fun.”
Now, as a Texas resident, Brenda continues to carry on the holiday traditions while reminiscing about Thanksgivings past.
Here is Brenda’s most frequently requested holiday recipe: Sweet Potato Casserole
- 3 cups mashed sweet potatoes (not canned)
- 1 cup sugar
- 2 eggs lightly beaten
- 1 teaspoon vanilla
- ½ cup milk
- ½ cup melted butter
- ½ cup brown sugar
- ½ cup flour
- ⅓ cup melted butter
- 1 cup chopped pecans
First, prepare a 1½- to 2-quart casserole dish with cooking spray and set aside. In a large mixing bowl, combine cooked, mashed sweet potatoes, sugar, eggs, vanilla, milk and melted butter. Next, pour the mixture into the casserole dish.
For the topping, combine brown sugar, flour, melted butter and chopped pecans. Sprinkle over the top of the mixture.
Finally, bake at 350 degrees for 30 to 40 minutes or until cooked throughout and the top is lightly brown. Enjoy!
Meet Fanny Almanza
As a busy mom of three, Fanny loves making her homemade hot chocolate recipe that’s as simple as it is delicious. Best served with French bread for dipping, this sweet treat is a recipe she enjoyed as a little girl and now makes for her children during the holidays.
“I remember my mom would make my siblings and me hot chocolate after playing in the snow during one of Texas’ very rare snow days,” Fanny said. “I now make it for my children whether there’s snow or not, and I love watching them enjoy it as much as I did.”
- 4 cups milk
- 1 tablet Mexican Chocolate Abuelita
- Sugar to taste
In a saucepan, add the milk and chocolate. Turn the stove on to medium heat and stir until milk is bubbling or approximately 10 to 15 minutes.
Serve with a cinnamon stick and French bread for dipping.
Meet Henry Valenzuela
As a child, Henry learned to cook from his mother and while watching Julia Child on PBS during the 70s. Today, Henry and his significant other Teresa love to cook and even grow their own vegetables and herbs, plus raise backyard chickens.
Needless to say, Henry and his family are avid foodies and have created special traditions and memories while cooking in the kitchen.
Buñuelos have been in Henry’s family for generations, a delicious dessert they enjoy every year during the holidays.
“We’ve made this recipe every Christmas Eve since I was a young kid,” Henry said. “Some people have sugar cookies, but I always had Buñuelos.”
However, the roasted pecans recipe is a recent tradition that’s become a popular request in his family.
Those looking for a sweet treat to serve during the holidays, experiment with these delicious indulgences shared by Henry.
Ingredients for Buñuelos
- ½ cup sugar
- ½ teaspoon cinnamon
- 3 cups All-Purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¾ cup milk
- ¼ cup lard or butter, melted
- 2 beaten eggs
- Shortening or Canola oil for frying
First, mix ¼ cup of sugar and ¼ teaspoon of cinnamon and set aside. In a separate bowl, mix flour, baking powder, salt and remaining sugar and cinnamon together and set aside.
In a saucepan, heat milk and butter to a boil and let cool. Then, stir in beaten eggs. Add flour mixture and mix well.
Knead the dough on a lightly floured surface for 2 to 3 minutes or until smooth. Next, shape the dough into small balls (1-1½ inches). Cover dough balls and let rest for 5 minutes.
Then, roll each ball into a flat circle, making them as thin as possible without tearing. Then spread them on a clean and dry counter area.
Next, heat oil or shortening till hot (approximately 375 degrees) and fry the flattened dough balls on both sides. Be sure to keep an eye on them as they will fry quickly.
Remove them from the oil and drain on a paper towel. Immediately sprinkle with the cinnamon and sugar mixture.
Ingredients for Sugar Roasted Pecans
- 1 egg white
- 1 teaspoon water
- 1 pound pecans
- 1 cup sugar
- ½ teaspoon salt
- ¼ teaspoon cinnamon
First, preheat the oven to 225 degrees. In a large bowl, beat egg white and water until frothy. Then stir in pecans until well coated.
In a small bowl mix sugar, salt and cinnamon. Pour mixture over the pecans and toss to coat.
Next, bake the sugar-coated pecans on a greased baking sheet. Bake for one hour, stirring every 15 minutes. Let cool and enjoy!
Do you have a special recipe you prepare for the holidays? Share with us on Facebook or Twitter @DarlingHomesDFW!