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Stuff your face with holiday family recipes

Editor’s Note: Newsroom Nosh is a monthly column that is compiled of recipes created by the editorial staff from family or personal recipes.

My fiancé, Paul, loves to cook — and I love to eat his cooking.

One of his favorite things to do is find a recipe for something he’s never attempted and then make it his own.

After deciding sometime over the summer, on a whim, that we were in the mood for a traditional Thanksgiving dinner, he searched for recipes for turkey, gravy, and more to mold to our tastes. While the meal as a whole ended up being delicious, the one dish that has carried over into multiple dinners since then — one that is a classic, comfort-food addition to holiday gatherings — is baked corn.

The recipe Paul has settled on evolved from Julie Clark’s Five Ingredient Corn Casserole, published on www.tastesoflizzyt.com.

Also called baked corn or corn pudding, we’ve found this recipe to be extremely versatile — Clark suggests variations including egg, sugar, cheese and more.

We like to add a bit of sugar, as the sweetness makes it the perfect complement to a savory dinner.

Additionally, while Clark uses sour cream, Paul prefers a brick of cream cheese. Other changes include using an extra can of corn, specifically crisp sweet corn, and baking it just a tad longer than recommended.

That said, prep is easy-peasy, but the baking part requires some patience. Here’s how Paul makes it work.

Sweet Baked Corn

2 cans crisp sweet corn, drained

1 can creamed corn, not drained

1 brick (8 oz.) cream cheese

1 stick (1/2 cup) melted butter

1 box Jiffy Corn Muffin mix

1 tablespoon granulated sugar (or to taste)

Preheat your oven to 350 degrees Fahrenheit and grease an 8×8 baking dish. If you’re baking for a larger gathering, double the recipe and use a 13×9.

Drain the cans of crisp corn and melt your butter. You can also microwave the cream cheese in short increments to soften it.

Once everything is prepared, mix all of the ingredients together and pour the batter into your greased pan.

Throw it in the oven and go watch a seemingly endless stream of TikTok videos while you wait. After about an hour, the top of the baked corn should be a lovely golden brown while the center is some combination of creamy and cornbread-y.

Enjoy!

-Katelyn Hibbard,

khibbard@sungazette.com

One cookie my grandmother always talks about is what she calls “melt-in-your-mouth cookies,” better known as Amish cookies. She will be the first to tell you just how delicious they are, and how the buttery flavor of the cookie comes through when you bite into it.

Amish Cookies

1 cup of oil

1 cup of butter

1 cup of powdered sugar

1 cup of regular sugar

2 eggs

1 teaspoon of baking powder

1 teaspoon of baking soda

1 teaspoon of vanilla

4 1/2 cups of flour

Mix the oil, butter, powdered sugar and regular sugar all together.

Add in two eggs, 1 teaspoon of baking powder, 1 teaspoon of baking soda and 1 teaspoon of vanilla and mix together.

Mix in 4 1/2 cups of flour.

Drop teaspoonfuls of the mix onto ungreased cookie sheets.

Bake at 375 degrees Fahrenheit for 10-12 minutes, or until the cookies are light golden in color.

-Jon Gerardi,

jgerardi@sungazette.com

My grandma, Beverly, always makes a massive spread of snacks for our family Christmas dinner. She has pretzels, cookies of every flavor, breads, cheese, sausage, crackers and any kind of dip you could think of, and that’s just the snacks. For dinner she has more than one centerpiece meal, with tons of side dishes like corn, mashed potatoes, pasta salad, baked mac and cheese and homemade pickles. Needless to say, if you leave hungry, that’s a problem.

My favorite snack she makes is baked oyster crackers and it is totally easy and adaptable. If you need gluten-free things for your diet, just find a gluten-free pretzel or cracker, and if you eat dairy-free, this snack is perfect for you. You can also choose to not bake the crackers.

Baked or No-Bake

Oyster Crackers

1 bag of Oyster Crackers (you can substitute pretzels if you prefer)

1 cup of oil (any kind)

1 packet, dry Ranch seasoning (this is gluten-free)

First start by taking your oyster crackers or pretzels and place them in a bowl. Add your oil of choice and Ranch seasoning packet and mix thoroughly. If you have chosen to use pretzels or you would like to not bake your oyster crackers, you can stop at this point and enjoy your zesty Ranch snack!

If you want to toast your oyster crackers, set the oven to 300 degrees Fahrenheit.

Place seasoned oyster crackers on a flat baking sheet. You do not need to spray this.

At this step, I personally like to add a sprinkle of garlic powder or garlic salt to give it an extra zing. Mix up well.

Place the sheet in your oven for about 2 minutes, making sure to check frequently. You can also flip the crackers halfway through. You just want them to get toasted in the oven.

Remove and let them cool. Then you and your family can enjoy!

-Mallorie McIlwain,

mmcilwain@sungazette.com

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