Category Archives: Holiday

Happy New Year Brisket – perfect for Passover

Posted on March 25, 2026 | Leave a comment

Brisket can definitely be an intimidating thing to make. I once made it as a young cook, and it was perfectly inedible. Back then, I couldn’t believe how long it took to cook, but it does take very long. Now I usually make it in the slow cooker which is an awesome way to go but this time I used my trusty Le Creuset, which worked out beautifully. A lot of people have some pretty awesome brisket recipes and I welcome you to send me yours. This really couldn’t be any easier and it’s super tasty. This original recipe came from my friend, Michele (with a few comments from Karyn too.) I did change a few things to the original recipe, but not a lot and I thank Michele for the recipe.

INGREDIENTS:

4 lb. brisket (I didn’t need larger but you can adjust this recipe for whatever size brisket you use)

Lawry’s seasoned salt available in the spice aisle

2 large Spanish onions (Karyn uses Vidalia, which is also good), sliced thickly

2 cans of tomato sauce , I used the 16 oz. size. You can also use the 1 can of 28 oz. size. It depends on you and how much sauce you like.

2 tbsp. brown sugar (this is my addition. It doesn’t really change the flavor so much as cut the salt a bit)

DIRECTIONS:

Preheat oven to 350 degrees.

I sprinkled Lawry’s seasoned salt on both sides of the brisket (generously) then seared it in the Le Creuset pot with a little vegetable oil–probably about a tablespoon. (After the meat was seared, it shrunk to fit perfectly in my pot but I don’t think that a larger brisket would have fit.) Next, I added the tomato sauce and onions, covered the pot and put it in the oven. I cooked it for a total of 3 hours. I checked on it after each hour, which probably wasn’t even necessary. I then let it cool, off of the heat, for about an hour. Next, I sliced it with an electric knife, which came out beautifully. The meat was soft, but not falling apart at all. I then added the brown sugar to the gravy, put the brisket in a container with the gravy and froze it. I’ll take it out the night before I serve. Karyn pulses her gravy with an immersion blender. I didn’t do this but I think it makes for a good suggestion. In fact, I might still do it next time I make this recipe.  I’ll let you know. Thanks again Michele and Karyn!

  • I also use an electric knife to cut my brisket –I find it works best (worth the investment and a rather inexpensive one at that–you’ll have it for years)

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Homemade Chicken Soup with Not-So-Homemade Matzo Balls

Posted on March 22, 2026 | Leave a comment

IMG_4514I always make my own chicken soup. It is delicious broth. I usually make a few batches and freeze them because it’s a great thing to have frozen in quart containers as stock and will last for up to six months frozen. When the holidays come—whether Rosh Hashanah or Passover—I always make my chicken soup with matzo balls. I make the soup a day ahead and skim whatever fat is on there before adding my matzo balls. Keep reading for my “secret matzo ball recipe”.

INGREDIENTS: CHICKEN STOCK:

1 5lb. organic roasting chicken (I throw away the insides)

1 package of chicken wings (this was suggested to me a long time ago by my BFF Karyn and she was oh so right. It adds some fat, which translates into a lot of flavor and you will skim off the fat the next day. Thanks, Karyn…yes, I remembered!)

1 large, yellow Spanish onion; unpeeled and quartered

A big bunch of dill

4 celery stalks with leaves, cut into thirds

4 carrots, unpeeled and halved

Bunch of flat-leaf parsley (Use this only if you want. This time, I didn’t have it so I used only the dill.)

A bunch of thyme (if you wish)

1 head of garlic, cut in half cross-wise (skin and all)

2 tbsp. kosher salt

2 tsp. whole black peppercorns

DIRECTIONS FOR SOUP:

I place the chicken, chicken wings, onion, carrots, celery, whatever herbs I’m using, garlic, salt and pepper in as large a  pot as I can find (usually about a 16-20 qt. stockpot.) Add cold water to cover chicken by at least 2 inches above the chicken but not to the top of the pot because it will boil over (very messy). Bring to a boil and then simmer, uncovered, for about 3 hours. I skim the soup skum (sounds lovely) off for the first half hour or so—after that, you shouldn’t have much more. I remove the chicken from the broth after an hour or so, because it is cooked and it will taste like a rubber chicken if you plan on eating it. Sometimes, I like to shred it and return it to the soup. If you are not using the chicken (what a waste of good chicken), just leave it in. It will fall apart in there. I leave the wings and discard them at the end of the 3 hours. Next, I strain all of the soup, discard all remnants, fill my containers and put in the fridge. The next day (or the day of the holiday), I usually skim off the fat that has risen to the top and make my matzo balls (recipe below).

MATZO BALLS:

This has always been my secret, but now it’s out. Okay, I own it. After years of making matzo balls from scratch, my mother (yes, my mother, the cook) turned me on to Manischewitz boxed matzo ball mix! It just wasn’t worth it. My balls weren’t as consistent as I would have liked, whereas these are always perfection! Light and fluffy and everyone always loves them. No sinkers here!

I follow the directions on the box carefully. They sell just the mix box. You will need vegetable oil and 2 eggs per box. I do add a little piece of dill inside each ball, but that’s it! Now my secret is out. Sometimes this is really the only way to go. It saves time and ingredients and is really good. No MSG or trans-fats either! So make the soup, cheat with the balls, and enjoy. There is no substitute for homemade chicken soup, though.

*You can also add thin soup noodles to this recipe, if you like. (obviously not on Passover)

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Posted in chicken, Holiday, Holiday Recipes, Passover Recipes, soup, Uncategorized

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Classic Potato Pancakes –Latkes

Posted on December 2, 2025 | 1 comment

Chanukah will be here starting on Sunday , December 14 -and ending Monday, December 22 2025–Here is my recipe for delicious Potato Latkes.

It is a delicious fairly easy recipe for simple latkes. If you eat them hot they’re best but that’s tough to do sometimes. They really are most delicious hot off the frying pan. Serve with Applesauce or Sour Cream . Enjoy and Happy Chanukah from my kitchen to yours. I do have a delicious recipe for homemade apple sauce on my blog if you’re feeling inspired to make it along side the potato pancakes. Homemade Apple Sauce is it’s title and just put that into the search bar or google homemade apple sauce cooking with Candi .

This is what I do with a food processor and Happy Chanukah

This recipe should serve 4

Ingredients:

2 large Russet Potatoes — peeled and cut lengthwise into quarters

1 large Spanish Onion–peeled and cut into quarters

2 large eggs

1/2 cup all purpose flour

2 Teaspoons Kosher Salt

1/2 Teaspoon freshly ground black pepper

1 Teaspoon baking powder

Vegetable Oil for frying

Directions:

Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel ( I prefer a thin one for this task) and squeeze out as much liquid as possible. This is key to a delicious latke.

Transfer the mixture to a large bowl. Add the eggs, flour, salt, pepper, and baking powder and pepper and mix until the flour is absorbed.

In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the vegetable oil. Once the oil is hot use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape into round discs. When edges of the latkes start to brown and get crispy ( about 5 minutes) , transfer the latkes to a paper towel lined plate to drain . Repeat.

If you’re making double the recipe I would swap out the oil and wipe with paper towel and start with fresh oil. For one batch the oil was fine. Just control the heat on your stove.

Enjoy and Happy Chanukah.

 

 

 

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Marshmallow Sweet Potatoes (gotta have ’em)

Posted on November 23, 2025 | Leave a comment

1/2 eaten Sweet Potatoes with Marshmallows

1/2 eaten Sweet Potatoes with Marshmallows

pre marshmallow topping

We always have to have a sweet potato dish with those darn marshmallows! This has a little twist which makes it a bit more interesting. It’s easy, tasty and unique, because I make it with both marshmallows and pecan halves on top. There are probably a million different recipes for mashed sweet potatoes, but this one goes on my table this year.

Ingredients:

3 lbs. sweet potatoes, peeled and cut into 2 inch chunks. Cook Sweet Potatoes (If you want to cheat with the canned ones, I won’t tell anyone, and what’s more is no one will know with all the other stuff in it.) Just drain them well.

1/2 cup whole milk (no skim please)

4 tablespoons unsalted butter (when I double I just add 2 tblsp. butter no need to add 8)

1 can (8 ounces) crushed pineapple, drained

1/4 cup brown sugar, packed

1 teaspoon pumpkin pie spice

1/4 teaspoon kosher salt

20 big marshmallows or mini marshmallows ( as many as you can fit on top)

*40 pecan halves to cover top (you can use only marshmallows if you want) completely optional with the nuts we don’t do it

*cooking fresh sweet potatoes -Prep and wash potatoes –to expedite cooking –peel and cut into chunks before boiling or you can boil them whole and peel afterward

Place in a large pot and cover potatoes with cold water

Bring to a boil

Reduce heat and cover and simmer anywhere from 20-40 minutes depending on the size of the potatoes

Drain and cool — then mash and use in your desired recipe

Directions:

Cover sweet potatoes with cold water in a large pot and bring to a boil. Reduce to a simmer and cook for about 15 minutes or until potatoes are knife tender. Drain and return to pot. Mash potatoes with a masher, then stir in milk, butter, pineapple, brown sugar, pumpkin pie spice and salt.

Transfer mixture to a 2 1/2 quart oval casserole dish, smooth out on top. If you want to make a checkerboard top, start at the top left, and alternate one marshmallow with 2 pecan halves until the entire casserole is covered. Bake at 350 degrees for about 30 minutes or until marshmallows are browned and puffed. If you don’t feel like doing the checkerboard, you can also sprinkle mini marshmallows on top, or some large ones. Whatever you like. This is pretty loose, but you gotta have marshmallows!

*one little tip when making a day ahead which is what I do. I assemble the sweet potatoes and I refrigerate as is till day of Thanksgiving. On Thanksgiving when I am ready to put in oven, I put in oven at 350 degrees for about 1/2 hour then add the marshmallows till they brown up. Also be careful with aluminum foil on top of cooked marshmallows because they tend to stick to the foil.

*this recipe serves about 8 – 10 as a side

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Posted in Holiday, Holiday Recipes, Holiday/ Thanksgiving Recipes, sides, vegetables, vegetarian

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Thanksgiving Corn Bread Pudding

Posted on November 11, 2025 | 1 comment

This has to be one of my all time favorite side dishes for Thanksgiving. It really would be great any time of year but for some reason it only gets made for Thanksgiving. It’s super easy and super delicious. My friend Audrey gave this recipe to me many years ago, and it has become a staple on our thanksgiving table ever since. It just wouldn’t be Thanksgiving without it. It is a favorite in our family. Can be doubled easily, just make sure your baking dish is large enough.

Enjoy!

This one is very special and a real winner! and super easy!

Ingredients:

1/2 cup butter (unsalted) 1 stick

1 8 oz. sour cream (lite is OK  but not fat-free)

1 8 oz.  can sweet corn (drained)

1 8 oz. can creamed corn (not drained)

1 8 oz. pkg. corn muffin mix

2 eggs, lightly beaten

Directions:

Preheat oven to 350 degrees.

Melt butter, mix in beaten eggs, then add the rest of the ingredients.

Pour into glass baking dish (Pyrex is good and I spray it first with a good cooking spray like Pam or Bakers Aid ) 9 x 12 works fine, it’s not a very deep pudding.

Bake at 350 degrees for 35 minutes.

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Posted in Holiday, Holiday Recipes, Holiday/ Thanksgiving Recipes, sides, vegetables, vegetarian

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Pumpkin Cupcakes with Cream Cheese Frosting–Fall Treats

Posted on October 23, 2025 | 1 comment

photo (4)photo (16) photo (17) photo (18) photo (19)There are a few things I really love to eat. Mostly anything sweet and mostly dessert. Anyone who knows me well knows that I have an incredible sweet tooth. Funny that my name is Candi and I love candy, cookies, cakes and ice cream so very much. I would probably pass on most entrees and just cut to dessert if I had my way . When I was a kid I would gladly trade a sandwich for dessert any day of the week. Some things never change. I’d like to believe that my tastes in dessert have changed a wee bit and that I have a bit more of a sophisticated palate now but not when it comes to candy,  I still love junk candy as much as I did when I was 6. However my taste in cake has definitely improved with age. Anything baked with pumpkin gets high marks in my book and if you put cream cheese frosting on it it’s off the charts.   It’s just the right amount of sugar and spice! A most perfect Fall Cake or cupcake.   It really is a very easy recipe to follow ,  I made cupcakes but you can easily make this in a Pyrex 9 x13 inch pan as a sheet cake and frost it and decorate with candy corn or those little candy pumpkins! Nice little treat for those little trick or treaters in your house.

Now you can make these without frosting and just eat like muffins with a little smear of cream cheese which wouldn’t be too bad either.

Happy Halloween Everyone!!!

follow me @cookingwithcandi on Instagram

Shopping List:

1 can Pumpkin ( not pumpkin pie filling just Pumpkin) 15 oz. size

cream cheese  and paper liners for cupcakes

Staples: (things you should have in your Pantry and fridge all the time)

all-purpose flour, sugar, baking powder, baking soda, cinnamon, ground cloves, salt, vegetable oil, eggs, confectioner’s sugar, unsalted butter, vanilla extract, and milk

Ingredients:

2 cups of all-purpose flour

1 cup of sugar

2 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1 tsp. ground cloves if no ground cloves you can substitute with pumpkin pie spice or nutmeg. I prefer cloves.

1 tsp. salt (regular table salt)

1 cup vegetable oil

1 can Pumpkin (not pumpkin pie filling) Pure Pumpkin

4 eggs ( room temperature please)

Cream Cheese Frosting:

2 cups of confectioner’s sugar

1/3 cup softened butter ( unsalted)

1 tsp. vanilla extract

4 oz. softened cream cheese ( soften in microwave) not melted just softened or you can leave it out for a bit and it will soften up.  I actually used light cream cheese not fat free please. I mean the amount of calories is staggering, but you’re only going to eat 1 cupcake right? how many calories can possibly be in that????? Don’t tell me , I don’t want to know.

1 Tbsp. Milk ( I used skim plus)

Directions:

Preheat the oven to 350 degrees. I mixed all dry ingredients together then mixed in eggs ( one at a time) and can of pumpkin and vegetable oil. Mix till combined, don’t overmix. No need to sift, just put dry ingredients in a bowl first and whisk together with a whisk , get some air in there.

Pour into a greased muffin pan about 3/4 full.  I always use little paper liners and bake at 35o degrees for 20 – 30 minutes . Be careful not to over bake so the cake stays moist.  I baked for 26 minutes. I started checking on them after 20 minutes.

Allow cupcakes to cool completely before frosting. I made my frosting in my electric mixer while cupcakes were cooling.

Frost Cupcakes / Cake  and if you’d like decorate with some of those little Halloween Candies like candy corn or those little pumpkin shaped candies sold this time of year. Enjoy!

*should make about 16 cupcakes , I made 12 and a mini loaf.

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Blintz Souffle–Break Fast Food

Posted on September 30, 2025 | 1 comment

This is probably one of the oldest recipes on my blog. I remember my Mother making it and always loving it. Along with the baked French toast this is a wonderful breakfast and brunch staple. This dish can be assembled ahead of time, kept in the refrigerator and baked right before eating. This is a keeper and a tradition in our house. Always delicious and the ultimate in comfort food. You can buy almost any of the frozen blintzes, homemade ones are great but it doesn’t really make that big of a difference with this recipe. This is super easy with excellent results.

Unfortunately my photos of this are not so great so unable to post them. I do have a post on Instagram with a photo however . Not a good photo of it but next time I make I will take much better pics.

Good easy Fast for those who do — Good Yontif

Ingredients:

6 blintzes ( you can use cheese or fruit filled, whichever you like) . Depending on how many people I’m feeding, I usually make 1 fruit and 1 cheese tray. Blintzes can be found frozen in many supermarkets or specialty stores.

2 eggs

1/4 cup sugar

1/8  unsalted butter or margarine –that’s 1/8 or 1 Tablespoon of butter

3/4 cup sour cream (lite is fine)

1 tsp. vanilla

Dash of cinnamon

Directions:

Preheat oven to 350 degrees.

Melt butter or margarine in saucepan. Spray baking dish with Pam Spray. Mix remaining ingredients in a bowl together. Place frozen blintzes in baking dish. I usually use 9×13 size baking dish but anything close to that will work. You can double the recipe, in which case you’ll obviously need a larger baking dish. You need room for the blintzes to expand a little and for the egg mixture (custard)  to rise around it. Don’t spread it too thin.

Pour the melted butter on top of the frozen blintzes, followed by the sour cream mixture.

Bake at 350 degrees for approximately 30-40 minutes. Let it sit for a few minutes out of the oven before cutting into it.

Happy Healthy Sweet New Year!

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Baked French Toast — all time best for Yom Kippur Break Fast

Posted on September 24, 2025 | Leave a comment

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DSCN4294I posted this recipe back in October 2011 for Yom Kippur break fast and every Break Fast it is on the table, it’s practically a law in our family now! It is truly one of the best French toast recipes I’ve ever made.  I include it every year since my friend Ilene Stern gave it to me. I never have a single piece left. Delicious and decadent, perfect brunch and breakfast food. I almost always include it in my Mother’s Day Brunch as well. Once you’ve made this recipe there is no turning back  your whole family will love it and you’ll have to make it every time.

The only downside is that you must prepare and refrigerate the night before without cooking it, you cannot cook this dish till you’re ready to eat it, the bottom will get hard like a caramel candy would. So cook right before you’re going to serve. Enjoy!

*recipe as is should serve 6- 8 if you have more people make 2 trays!

Yom Kippur begins at sundown on October 1; ends at nightfall on October 2 2025

For those of you who fast — have a good fast.

Ingredients:

1 cup packed light brown sugar

1 stick unsalted butter

2 tbsp. corn syrup ( I use Karo Original light corn syrup)

5 eggs (room temperature please)

1 1/2 cups milk ( you can use low-fat, I use Skim Plus)

1 tbsp. vanilla

1 package of sliced cinnamon bread. ( Pepperidge Farm is fine) if you can get thick slices it’s great , but the thin kind will work just double stack them it will be fine) You probably will use 12 slices of bread per tray. You will have 6 stacks of 2 slices each, 12 slices total, or 6 thick slices of cinnamon bread. If you can’t find just cinnamon bread use raisin cinnamon bread it’s easier to find .

Directions:

Melt butter, add brown sugar and corn syrup and combine well. Spray a 9×13 baking dish, Pyrex works well here. Pour butter mixture into baking dish and arrange bread slices flat in the mixture ( you will double stack the thin sliced bread) Unless the bread is 1″thick you will be doubling the standard sliced bread. Squeeze the bread to fit–it should hold 12 slices ( 6 double stacks), 3 on each side of a 9×13 baking dish.

In a blender mix the eggs, milk and vanilla and pour over the bread slices, covering them completely. Cover and refrigerate overnight. The bread will absorb all the liquid by the morning, so if you need to travel with it will be fine.

Uncover and bake in a preheated 350 degree oven for 30 minutes. Once it’s out of the oven you can dust with powdered sugar, but not necessary. Serve right from the baking dish.

*if you let this sit out too long before serving, the bottom may get hard like a praline candy. It never ever lasts long enough for this to happen at my table.

Easy Fast to all .

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Posted in Baked Goods, bread, breads/cakes, breakfast, Breakfast Food, Dairy, Eggs, Holiday, Holiday Recipes

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Don’t Let the Apples Go Bad Cake

Posted on September 18, 2025 | 1 comment

Apples are the kind of fruit we eat all year round. They are always in the fridge and if they don’t get eaten, I  feel guilty that they’re just sitting there and going to go bad.  I saw this recipe on Smitten Kitchen and decided to make it.  I would make it and freeze it, so if you’re interested in doing so this cake freezes well. You’ll need a tube pan. You don’t need an electric mixer, so it’s pretty easy on the special equipment. Use those leftover apples–don’t let them go bad. No butter in this recipe, lots of sugar though.  My house smelled divine.

I also love this recipe for the Jewish Holidays which are just around the corner…..just saying.

*you can see in photos that I use a melon baller to get the pits out of the middle of the apple. I prefer this technique over the corer thing which never really works for me.  The melon baller works perfectly: first cut apple in half, then scoop out just the pits.

Thanks to Smitten Kitchen again for a wonderful recipe.

www.smittenkitchen

Ingredients:

6 apples (I used what I had in the house: a combo of Granny Smith and Honey Crisp. Good old Macintosh will work, too.)

1 tablespoon cinnamon

5 tablespoons sugar

2 3/4 cups flour, sifted

1 tablespoon baking powder

1 teaspoon salt

1 cup vegetable oil

2 cups sugar

1/4 cup orange juice (try to use fresh but if not, Tropicana will do)

2 1/2 teaspoons vanilla

4 eggs

1 cup walnuts, chopped (this is optional; I didn’t use them this time out)

Directions:

Preheat oven to 350 degrees. Grease a tube pan. Peel, core, and chop apples into chunks. Toss with cinnamon and sugar and set aside (I sprayed with a baking spray. There’s no need to add any butter here.)

Stir together flour, baking powder, and salt in a large bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. This mixture will be rather thick.  Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to make sure all ingredients are incorporated. Use a rubber spatula to get it all out of the bowl.

Pour 1/2 the batter into prepared tube pan. Spread 1/2 the apples over this. Pour the remaining batter over the apples and arrange the remaining apples on top. Use your eye to halve  batter and apples (don’t worry if it’s not perfectly halved.) Bake for about 90 minutes, or until a cake tester (or toothpick) comes out clean. I would check cake after 1 hour 20 minutes. I baked for the full 90 minutes; it’s a rather thick cake.

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Posted in Baked Goods, dessert, Holiday, Holiday Recipes

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Happy New Year Brisket – perfect for Passover

Posted on September 16, 2025 | Leave a comment

Brisket can definitely be an intimidating thing to make. I once made it as a young cook, and it was perfectly inedible. Back then, I couldn’t believe how long it took to cook, but it does take very long. Now I usually make it in the slow cooker which is an awesome way to go but this time I used my trusty Le Creuset, which worked out beautifully. A lot of people have some pretty awesome brisket recipes and I welcome you to send me yours. This really couldn’t be any easier and it’s super tasty. This original recipe came from my friend, Michele (with a few comments from Karyn too.) I did change a few things to the original recipe, but not a lot and I thank Michele for the recipe.

INGREDIENTS:

4 lb. brisket (I didn’t need larger but you can adjust this recipe for whatever size brisket you use)

Lawry’s seasoned salt available in the spice aisle

2 large Spanish onions (Karyn uses Vidalia, which is also good), sliced thickly

2 cans of tomato sauce , I used the 16 oz. size. You can also use the 1 can of 28 oz. size. It depends on you and how much sauce you like.

2 tbsp. brown sugar (this is my addition. It doesn’t really change the flavor so much as cut the salt a bit)

DIRECTIONS:

Preheat oven to 350 degrees.

I sprinkled Lawry’s seasoned salt on both sides of the brisket (generously) then seared it in the Le Creuset pot with a little vegetable oil–probably about a tablespoon. (After the meat was seared, it shrunk to fit perfectly in my pot but I don’t think that a larger brisket would have fit.) Next, I added the tomato sauce and onions, covered the pot and put it in the oven. I cooked it for a total of 3 hours. I checked on it after each hour, which probably wasn’t even necessary. I then let it cool, off of the heat, for about an hour. Next, I sliced it with an electric knife, which came out beautifully. The meat was soft, but not falling apart at all. I then added the brown sugar to the gravy, put the brisket in a container with the gravy and froze it. I’ll take it out the night before I serve. Karyn pulses her gravy with an immersion blender. I didn’t do this but I think it makes for a good suggestion. In fact, I might still do it next time I make this recipe.  I’ll let you know. Thanks again Michele and Karyn!

  • I also use an electric knife to cut my brisket –I find it works best (worth the investment and a rather inexpensive one at that–you’ll have it for years)

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