Food

Holiday Recipe Swap with Molly Sims…

Okay, I have never been afraid to admit that I’m not the best cook, however, around the holidays who doesn’t want to spread their culinary wings a bit?! The holidays are also a time for honored traditions, which we will explore further next month, but for right now, we are talking turkey time!! Specifically, recipes for your Thanksgiving table.  As a Mom who built this site on the premise of sharing information with other parents, I thought it be fitting to have a recipe swap for the holidays. So I asked my friend and SuperMomma, Molly Sims , to share with us one of her favorite holiday recipes. Molly is from the South, so I had a good feeling whatever recipe she sent would be incredibly delicious and possibly topped with mini marshmallows. I was right on both accounts! This dish is beyond yummy and I think it might become one of my family’s holiday traditions as well. Be gone cold jelly cranberry sauce from a can… There’s a new sweet and tasty dish in town!!

So I asked my friend and SuperMomma, Molly Sims, to share with us one of her favorite holiday recipes...
Hot Cranberry Salad

Ingredients:

1½ lb. fresh cranberries

4 large Golden Delicious apples (peeled and cubed)

1 ½ cup brown sugar

1 Tbsp Cornstarch

1 Tsp Cinnamon

½ Tsp ground cloves

1 oz. butter

3 cups marshmallows

1 cup chopped walnuts

Directions:

Preheat oven to 375 F.

Melt 1 oz. of butter in pan or spray with Pam.

Add cranberries and apples to the pan and sauté until cranberries start to pop.

In a separate bowl, mix all other ingredients except for walnuts.

Add the mixture to the pot and stir.

Add the walnuts last and cook on medium heat for 5 to 6 minutes.

Pour the contents of the pot into a Pyrex dish sprayed with Pam, and bake for 25 minutes.

Top with marshmallows and broil until crisp (approximately 2 minutes, being careful not to burn.)

This recipe is perfect for Turkey Day and ALL holiday season long. An excellent dish to take to any holiday potlucks or functions. Super yummy and easy to make. You really can’t go wrong.

What is one of your favorite holiday recipes? Is there a story to go along with your recipe?  How do you involve your little ones in the kitchen during the holiday season?

 

Emma xx

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Wendy R says:

Hi Emma
I’ve been off line for a couple of weeks madly studying, working, trying to be the all round supermum (not!) and just started a small cupcake business from home – can’t believe how quickly the year is coming to a close. Still loving reading your posts- wondering when we might see a book come out? :). I’ve looked at Molly’s recipe and am just wondering about marshmallows and how they fit into a salad? We don’t celebrate thanksgiving and marshmallows wouldn’t normally feature in a salad here in Australia. But I’d love to give it a go. But (and this might sound a bit dumb…) but is it a salad you’d serve with a meal or dessert? :). I have a really yummy salad that I’m requested to make every time we visit my family – it includes bacon, grapes and broccoli (something in it for everyone…) would you like me to share it here?
Hope all is well with your family
Wendy x

Emma Heming Willis says:

No question is ever taken “dumb” over here!:) I never understood marshmallows on a meal until I tried it one Thanksgiving. We had it on top of whipped sweet potatoes and it was Amazing! So it’s really a salad to be served with your meal.
Please share your recipe!! xxxx

Wendy R says:

Hi Emma – thanks for the explanation – I’m going to try it! So my salad recipe is pretty simple, its pretty much a combination of my favourite salad items and I make it up as I go…But these are the main things I normally always include:
• Couple of generous handfuls of lettuce as the base (go for something smallish leafed – not like the iceberg – I normally go for mixed gourmet lettuce)
• Broccoli florets – handful or two (either raw or blanched whichever way you like it)
• Cooked bacon bits – a generous handful (cooked but not too crispy otherwise they can be a bit hard)
• Roast pumpkin pieces
• Cherry tomatoes – cut in half
• Sesame seeds and slivered almonds – both lightly toasted. Pine nuts will also work – either or…
• Green seedless grapes
• Couple of celery stalks – chopped up
• Shaved parmesan cheese (or feta if you prefer)
Other things you could throw in…
• Small amount of diced red onion
• Cup of peas
• Diced capsicum (go for the red its sweeter)
• Even diced chicken pieces (or sliced soft boiled eggs) if you want to up the protein
Mostly quantities depend on whatever you think – I go for a generous handful or cup of most things…
Salad dressing is a creamy one of your liking but don’t be too generous with the amount you use as you just want to be able to mix it through rather than have it ‘swim’ in the stuff. But Im currently using a really yummy dressing that I think would go really well with this recipe and it’s called “Honey mustard and macadamia dressing” – I think it would go really well with this dish. Just add to your taste..
The combination of sweet and savoury, soft and crunchy are really lovely. I also prepare everything and keep the ingredients separate until I’m just ready to serve and then throw it altogether otherwise some of it can get a bit wilty.
Enjoy!!
W xx

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