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Kristi Hines’ Favourite Holiday Recipes

In 2017, Balsom Communications, the publisher of Your McMurray Magazine, partnered with Country 93.3 to publish a Santas Anonymous Holiday Cookbook, with all proceeds benefiting Santas Anonymous.

The cookbook featured recipes and stories from local personalities, as well as the history of our local Santas Anonymous.

It was sold with all proceeds going to support the 2017 Sanatas Anonymous campaign and was available for purchase at different locations around town.

Hines Health Services was the title partner on the 2017 Santas Anonymous Holiday Cookbook, and in this year’s Holiday Guide, we’re sharing some excerpts from Kristi Hines’s contributions to the Cookbook.

Mushroom Turnovers

These make-ahead freezer turnovers have been a family favourite at our house for well over 20 years. They are a bit finicky to make, so get everything done and form them one evening when watching a great movie.

Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings 80
Author Valerie Lugonja

Ingredients

Ingredients for the Pastry

  • 1 250 g package cold cream cheese, cubed
  • 1 cup or 220g ice-cold butter, in cubes
  • 1 ½ cup or 225g all-purpose flour

Ingredients for the Filling:

  • 2 tablespoons butter
  • ¾ pound fresh mushrooms, finely chopped
  • ½ medium onion, minced
  • 1/8 t dried thyme
  • ¼ t salt
  • ½ t ground black pepper
  • 1 ½ t all-purpose flour
  • ½ c sour cream
  • egg yolk for brushing on pastry

Instructions

Instructions for the Pastry:

  1. Mix cream cheese and 1 cup butter
  2. Add flour until fully incorporated; pat into a ball, and refrigerate

Instructions for the Pastry in Thermomix:

  1. Scale flour and butter into TM bowl: pulse for 10 seconds on Turbo until fine meal
  2. Scale cream cheese into TM bowl; pulse for 10 seconds until well combined
  3. Place all ingredients in a bowl or on the counter and form into two balls by hand; warm to room temperature

Instructions for the Filling:

  1. Melt 2 tablespoons of butter in a large skillet; add mushrooms, onion, thyme, salt and pepper
  2. Saute, stirring constantly, until tender (about 5 minutes)
  3. Sprinkle flour over ingredients to avoid lumps; stir to thicken
  4. Reduce heat to low; stir in sour cream
  5. Heat just until thickened; remove from the heat
  6. The mixture should not be runny; it should sit in the spoonful on the pastry without spreading

Instructions for Making the Turnovers:

  1. On a lightly floured surface, roll dough to less than 1/4 inch thickness; cut into 2.5-inch rounds with a fluted cutter
  2. Place a small amount of filling in the middle of each circle; dot water along the inside edge of each pastry circle
  3. Fold dough over filling to half circle; press to seal dampened edges
  4. Place on a cookie sheet lined with parchment paper; press edges with a fork and puncture each decoratively to release steam while cooking OR recut sealed edges with the cutter, as illustrated
  5. Pre-heat oven to 375°F if baking now
  6. Brush with egg yolk; bake for 12 minutes, at 350°F, or until golden brown OR
  7. Brush with egg yolk and freeze on a parchment-lined cookie sheet overnight; package into labelled and dated zip-lock freezer bags
  8. Remove from freezer, place on parchment lined cook sheet and bake frozen at 400°F for 15 – 18 minutes, until golden.

Honey Mustard Chicken

Ingredients

  • 3 lbs. chicken pieces
  • 1⁄2 cup liquid honey
  • 1⁄4 cup butter, melted
  • 1⁄4 cup Dijon mustard
  • 2-4 tsp. curry powder
  • pinch cayenne pepper

Instructions

  1. Place chicken in a single layer in a large ovenproof dish. combine remaining ingredients and pour over chicken. Bake, uncovered at 350 F. for 20 minutes, basting once. Turn pieces over, baste again and bake another 20 minutes or until pieces are no longer pink inside.

Clare Hines Favourite Brussel Sprouts (SWEET & SOUR BRUSSELS SPROUTS RECIPE)

Ingredients

  • 1⁄2 pound sliced bacon, diced
  • 16 ounces fresh Brussels sprouts
  • 1 medium onion, finely chopped
  • 1⁄3 cup cider vinegar
  • 3 tablespoons sugar
  • 11⁄2 teaspoons salt
  • 1⁄2 teaspoon ground mustard
  • 1⁄8 teaspoon pepper

Instructions

  1. In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain.
  2. In the drippings, saute Brussels sprouts and onion until crisp-tender. Add the vinegar, sugar, salt, mustard and pepper. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until sprouts are tender. Stir in bacon.
  3. Makes 16 servings.

Grandma Hines Sugar Cookies & Icing

Every year at Christmas it is tradition to make sugar cookies and decorate them with Christmas colours. But five years ago, my twin sister and I added a new tradition that happened by mistake. One of the cookies in the batch has to look like a fried egg. That’s our Pinkney twin Christmas cookie tradition.

Ingredients

  • 4 cups flour
  • 11⁄2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon soda
  • 1 cup white shortening
  • 2/3 milk
  • 2 eggs
  • 11⁄2 teaspoon vanilla

Instructions

  1. Sift first five ingredients together
  2. Work in shortening
  3. Beat eggs and add to milk and vanilla
  4. Mix with dry ingredients
  5. Bake @ 430 degrees x 10 minutes ( I personally like them soft and bake only 8 minutes)
  6. Makes 5 dozen

Icing sugar

  1. 2 cups icing sugar
  2. 1 tablespoon butter or margarine
  3. 1 teaspoon vanilla
  4. 1⁄4 milk or until appropriate consistency
  5. add colouring

Kristi’s All-Time Favourite Christmas Appetizer Bacon Wrapped Water Chestnuts

Ingredients

  • 1 cup packed brown sugar
  • 2 tablespoons Worcestershire sauce
  • 2 cups ketchup
  • 1 pound bacon
  • 2 (8 ounce) cans water chestnuts

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium-sized mixing bowl, combine brown sugar, Worcestershire sauce, and ketchup.
  3. Cut bacon in half. Wrap one slice of bacon around each chestnut. Secure the bacon with a toothpick. Arrange the water chestnut wraps in a 9×13-inch baking dish.
  4. Bake the water chestnut wraps for 10 to 15 minutes.
  5. Remove from water chestnut wraps from the oven and drain some of the grease out of the pan. Pour the sauce over the wraps.
  6. Bake for 30 to 35 more minutes.

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