Christmas Songs

  When Christmas music is mentioned, the vocals of Nat King Cole, Bing Crosby, Frank Sinatra, Elvis Presley and Ella Fitzgerald might pop into your head--or Christmas hymns sung by carolers, not always in tune.  For the past few years, Christmas music can be found on the radio soon after Halloween.  Stores play Christmas songs in hopes of getting you in the mood to buy presents for family and friends. By the time Christmas actually gets here, it seems a rare thing to not be sick of Christmas music.

  In the December issue on page 86, we give you tips on how to find songs that aren't overplayed in the stores and on the radio.  Check the article for tips and tricks to find songs on your own.  We've curated a short playlist of original songs that got us in the Christmas spirit.  We hope you enjoy this playlist as much as we do.

Listen here or on Spotify.

Toasted Pecans

  We've saved the simplest form of pecans for last.  The only thing you do to these babies is toast them in the oven.  While we had these at our Thanksgiving dinner, they are a perfect tasty snack throughout the holidays.  Think "chestnuts roasting on an open fire" except that they're pecans toasting in the oven.  Okay, so that analogy didn't quite work, but you get the point.  It makes your house smell cozy, inviting and as delicious as the pecans actually taste.

Toasted Pecans
provided by Sandy Cox
YEILDS: 4 cups

INGREDIENTS:
4 cups pecan halves
6 Tbsp. margarine or butter
3 tsp. salt

DIRECTIONS:
Melt margarine and pour over pecans.  Sprinkle with salt, stir well.  Put pecans in shallow baking pan.  Put pan in preheated oven at 350°, then turn oven off.  Let pecans stay in oven until cooled.  Will not burn!

Sangria

  Tomorrow is Thanksgiving and we all know what that means:  family time.  Whether they are your family by blood or your family by marriage, time together is something to be treasured.  While cooking up the feast, you all might enjoy this tasty treat.  Easy to make, plenty to share, this sangria can be whipped up in no time from ingredients you probably already have in your kitchen and bar.

Sangria
recipe and pictures from Prudent Baby

INGREDIENTS:
wine (red or white)
fruit (strawberries, grapes, melon, oranges, apples, pears, etc.)
sugar
carbonated mixer (ginger ale, Sprite, Fanta, Fresca)
pitcher
glasses

DIRECTIONS:
Pour the wine into the pitcher until it is about 3/4 of the way full.  Add cut up fruit, just a little sugar (if you like things sweet) and stir.  The longer the sangria sits the sweeter it gets so don't sweeten it too much in the beginning (unless of course you're planning on drinking it all right away).  This mixture is really strong.  Think of it like a concentrate, so when you pour it into the glass to serve you will want to mix it with a carbonated beverage (about 50/50).

NOTE:  Because the wine is all mixed up, it does have to be expensive wince.  Actually, this is the one time you can buy bargain wine and no one will be the wiser

Pecan Crusted Catfish

  Today's pecan recipe is different from what is usually featured on here.  Instead of being a sweet or a snack, it's an actual meal.  This catfish, dressed with pecans, is a little salty, a little sweet and all the way delicious.  The perfect home cooked meal all year round.

Pecan Crusted Catfish
provided by Andy Peterson
YEILDS 4 SERVINGS

INGREDIENTS:
2 tsp. fresh lemon juice
2 tsp. butter, melted
salt and pepper
4 catfish fillets
1/2 cup mayonnaise
1/2 cup Ritz cracker crumbs
3 Tbsp. butter, melted
1/4 cup chopped pecans

DIRECTIONS:
Preheat oven to 400°.  Combine lemon juice and 2 teaspoon of melted butter in 12x8 inch baking dish.  Salt and pepper fillets and spread mayonnaise over "bone" side.  Arrange fish in baking dish.  Combine cracker crumbs, pecans, and 3 tablespoons melted butter; sprinkle over fillets.  Bake catfish for 12 to 15 minutes or until fish flakes.

Windy City Lemonade

  There's not much to say about this drink, except it is super delicious.  When a recipe calls for parts, it doesn't matter how much you put in except they should be equal.   Which means that you could measure using a shot glass or just half of that shot glass.  That is if you're making it at home.  If you don't want to go to through the trouble of making this drink at home, Windy City Grille on the Hernando Square would love to make it for you.

Windy City Lemonade
provided by Windy City Grille

INGREDIENTS:
Belvedre Vodka or Jack Daniels
Sour Mix
Triple Sec
Sprite

DIRECTIONS:
Mix 1 1/2 parts Belvedre Vodka or Jack Daniels with 1/2 part Triple Sec.  Fill cup with Sour Mix and top off with a splash of Sprite.

Woody Wednesday

  Not sure about you, but being cooped up inside because of the cold weather makes me want make things.  At least, I start planning all of the things I'm "going to make" but never really finish anything.  This fall, my latest obsession is wood.  As small accents made out of twig, tree limbs, and driftwood these wooden decorations can add just the right amount of outdoors to the indoors.

All of these photos have been taken from the internet.  Click on the image to view the sources.  Some even have step-by-step directions of how to make what you see.

Zucchini Nut Bread

  I know it's not exactly the season for zucchini, but nowadays you can buy vegetables all year around.  This is one recipe that might not exactly be good for you but because you can always pretend it is because of the vegetables and pecans inside.  (Don't worry, I won't tell if you won't.)

Zucchini Nut Bread
provided by Wynne Harris
YEILDS: 3 loaves

INGREDIENTS:
3 eggs
1 cup oil
2 cups sugar
3 cups peeled and grated zucchini
3 tsp. vanilla
3 cups plain flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 tsp. cinnamon
1/2 cup chopped pecans
1/2 cup raisins (or chocolate chips)

DIRECTIONS:
Beat eggs with whisk.  Add oil, sugar and zucchini.  Mix lightly.  Add vanilla.  Add all dry ingredients.  Mix well.  Add pecan and raisins (or chocolate chips).

Bake in a greased and floured tube pan for 1 hour at 325° until it tests done.
OR
Bake in 3 one-pound greased and flour metal coffee cans (or small loaf pans) for 1 hour at 350°.