Holiday Billy Goats

The holiday season always brings back memories of treasured family and delicious food. One of my fondest memories is of my mom’s special cookies, Holiday Billy Goats. I don’t remember one childhood Christmas that she didn’t bake them. The family demanded it—wouldn’t have been Christmas without them. Each year, she would bake several dozen. She kept some for us in a beautifully decorated tin—the rest she gave away to family and friends.

These cookies smell and taste like the Christmases of my childhood, and they bring back such warm, special memories—sitting by the tree with my mom watching Christmas movies or sharing them with treasured family and friends. Each time I bake them, they bring Christmas with my mom back to me, and I treasure each and every dear, sweet memory.



Holiday Billy Goats

1 cup butter, unsalted
1 ½ cups sugar
3 egg yolks
1 teaspoon vanilla
2 ½ cups sifted all- purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
¼ teaspoon ground cinnamon
½ teaspoon ground cloves
2 tablespoons sour milk
1 lb. walnuts, chopped (4 cups)
1 lb. dates, chopped (4 cups)

Cream butter and sugar well. Then add egg yolk and vanilla. Beat at medium speed for 2 or 3 minutes or by hand until light and fluffy. Sift flour, soda, salt, and spices together. Add dry ingredients to egg mixture along with sour milk. Blend well by hand. Add nuts and dates, and work in well. Drop by teaspoon on greased cookie sheet one inch apart. Bake in slow oven at 325 degrees for 15 minutes. Yields 7 to 8 dozen cookies.

Chicken Pesto Pasta

Life is so hectic these days—work, family, chores, obligations…there doesn’t seem to be enough time to plan. For those nights when thinking isn’t an option, try this tip. Keep staples like frozen boneless, skinless chicken breasts in the freezer, along with pasta in the pantry and jarred pesto and fresh grated parmesan in the refrigerator. Here’s what happens after work:

Take out two frozen, skinless chicken breasts from the freezer. Put them in a freezer baggie, and fill the sink with lukewarm water. Place breasts in water to thaw. In the meantime, cook some penne pasta (whole wheat is a healthy option) along with broccoli florets if you have them on hand. Grab some pesto sauce from the refrigerator (basil or sun-dried tomato flavors). If you have sundried tomatoes, chop those up. When pasta is done, drain and place in large bowl, add two or three tablespoons of pesto. Toss and add the sundried tomatoes, broccoli and fresh or dried parsley for a nice, additional touch of green. Drizzle in some olive oil. When chicken breasts have completely thawed, season and sauté in a skillet or cook on an indoor grill. When breasts are done, chop up and add to pasta. Toss together and top with an additional drizzle of olive oil and some fresh, grated parmesan cheese. Dinner done!

Quick and Easy Go-To Salmon Patties

When I'm in a hurry--or running late--and need to get dinner on the table quick, salmon patties are one of my favorite go-to meals. With canned salmon a staple in my pantry, I'm always ready for this easy meal. I spiced things up a bit with this recipe. If you're feeling extra-saucy, add more of the hot stuff.

Spiced-Up Salmon Patties

1 can (14 3/4 ounces) salmon, drained and flaked
2 eggs, lightly beaten
1/2 - 1 cup plain breadcrumbs
2 teaspoons Cajun seasoning
2 tablespoons fresh chopped parsley
1/3 cup finely chopped onion
1/3 cup finely chopped green bell pepper
1 jalapeno pepper, minced
2 cloves garlic, pressed or minced
Fresh cracked black pepper

Olive oil

Combine all ingredients together in a bowl. Using a 1/3 measuring cup, form into patties. In a large skillet over medium, heat olive oil-enough to generously coat the bottom. Fry for about three minutes on each side or until nicely browned. Transfer to paper towels to drain, and serve.

Tips: I keep jarred jalapeno peppers in my refrigerator--at the ready whenever I need them. After forming, place extra patties into freezer bags. Thaw out and fry up any time!