Chicken Divan Casserole

Boy, this casserole sure takes me back. This was one of my children's favourite meals when they were growing up. I haven't made it in a long time. I had a head of broccoli in my veggie drawer today that I wanted to use before it went off.



There are a lot of versions of this floating around that use cream of chicken soup, and you are free to do just that if you wish . . . I prefer it with my homemade cheesy bechamel sauce though . . .



It's like having a bit plate of broccoli cheese and chicken all in one go . . . of course the crisp cracker and cheese topping is awfully scrummy as well.



I add rice to make it a full meal, and a bit heartier. You can either use leftover cooked rice, or one of those pouches of steamed rice. I just happen to always have those in my cupboard. They come in really handy for all sorts and are usually on special. I usually like to use the Tilda brand . . . and I always stock up when they have them on for £1 a piece.



I try to use low fat or half fat ingredients as well . . . which just goes to prove that low fat can be tasty!



As the Toddster tucked into his second helping I was heard to say . . . "I do believe I have found a way to get you to eat your broccoli."



SCORE!! I served ours with a tossed salad on the side. It was all we needed.



*Chicken Divan Casserole*
Serves 4 to 6, depending on appetitesPrintable Recipe

A economical, delicious casserole that is so simple to make! By using low fat ingredients you can also keep it fairly healthy.

1 medium head of fresh broccoli
400g of chicken tenders (about 1 pound)
salt and pepper to taste
1 bay leaf
splash of hot pepper sauce
1 2-serving size pouch of steamed basamati rice (about 2 cups cooked rice)

For the sauce:
2 TBS butter
2 TBS plain flour
500ml of milk (2 cups I use skim), warmed
1/4 tsp curry powder (I use medium)
1 chicken boullion cube
4 ounces grated strong cheddar cheese (1 cup, I use half fat)
2 TBS finely grated Parmesan cheese
salt and white pepper to taste

To top:
a handful of crushed crackers (about 1 cup)
2 ounces grated strong cheddar cheese (1/2 cup)
2 TBS finely grated Parmesan cheese

Place the chicken iinto a saucepan along with cold water to cover. Add some salt and black pepper, the bay leaf and a splash of hot pepper sauce. Bring to the boil. Take off the heat, cover and set aside to cool.

Wash and trim the broccoli. Break up into bite sized florets. Peel the stems and cut into chunks. Steam until crispy tender, about 2 minutes. Remove from the heat and set aside.

Melt the butter for the sauce in a saucepan over medium heat. Whisk in the flour. Cook, stirring for one minute. Whisk in the warm milk. Cook and stir over medium heat until the mixture bubbles and thickens. Crumble in the boullion cube and whisk in along with the cheddar and Parmesan cheeses. Taste and add salt and white pepper to taste. Keep warm.

Preheat the oven to 180*C/350*F/ gas mark 4. Spray a shallow baking dish with cooking spray. Open the rice and sprinkle it over the bottom of the dish. Drain the chicken and break into pieces, sprinkle this over the rice. Top with the broccoli florets and stems. Nap the top with the warm cheese sauce, covering everything completely and allowing it to sink down into the casserole dish. Mix together the topping ingredients. Sprinkle them evenly over top of the casserole. If desired, spritz lightly with cooking spray.

Bake for 25 to 30 minutes until heated through, bubbling and the topping is golden brown. Remove from the oven and let sit for 5 minutes before serving. Delicious!

Note: You can use leftover cooked chicken in this as well instead of cooking chicken especially to use. You will need between 2 and 3 cups of cooked chicken depending on how meaty you want your casserole to be. Personally I would rather have more broccoli than anything else! You can also use frozen broccoli florets, thawed. I'd use about 3 to 4 cups of them, but then I am a broccoli nut!

Herb and Lemon Roasted Chicken Breasts

You've probably noticed by now that we eat a lot of chicken in this house. I am sure we eat it at least 2 or 3 times a week in at least one form or another.



I like to buy whole chickens and cut them up myself. It's not all that hard to do really and you can really save a lot of money by doing it yourself!



This is a really good video showing you how to do just that. I had contemplated doing one myself, but this lady does it very well and I just figured . . . why mess with success!



I always pack the parts together into separate freezer bags . . . one for legs, one for breasts and one for the wings and the backs ( to be used to make stock when I get enough of them.) I usually buy two or three chickens at a time.



I completely bone out about half of the breasts, and then I leave the bone and skin on the other half. Nothing tastes better or is moister than chicken breasts which are roasted on the bone with the skin intact.



This is a delicious marinade that I like to use when I am roasting them on the bone. It's nicely flavoured with lemon, garlic and a variety of herbs. You don't really need to let them marinate for that long, about an hour will do it . . . but of course the longer you marinate them the more flavour will be imparted from the herbs into the chicken.



Keeping the skin on helps to keep the herbs next to the flesh and also to keep in a lot of that moisture. I've eaten far too many dried up chicken breasts in my lifetime. There is a fine line when cooking boneless chicken breasts between perfect and dried out as heck!



This recipe is also very easily cut in when there are just two of you, like there is with me and Todd. When I am only cooking two, I like to cut some potatoes into wedges, toss them with some spices and a bit of olive oil and roast them right along with the chicken. Oh my . . . but it all tastes so very good at the end!!



Just look at that moist chicken meat. So tender and flavourful. I would have to say that this is one of my absolute favourite ways to eat it.

Oh yes . . . Nom Nom!!



*Herb and Lemon Roasted Chicken Breasts*
Serves 4
Printable Recipe

This is a delicious way of preparing chicken breasts which keeps them moist and very flavourful. I like to buy whole chickens and cut them up myself. Plan ahead as the chicken needs to marinate for about an hour before cooking.

4 bone in chicken breasts, skin on (you can do this yourself, or ask your butcher to do it for you)
2 fluid ounces of extra virgin olive oil
the finely grated zest of two unwaxed lemons (cut the remainder of the lemons into thin slices and set aside)
4 cloves of garlic, peeled and minced
4 sprigs of fresh thyme
2 fresh rosemary sprigs
4 TBS finely chopped fresh chives
4 TBS finely chopped fresh flat leaf parsley
4 TBS finely chopped fresh tarragon
sea salt and freshly ground black pepper

Mix together the olive oil, lemon zest and minced garlic. Remove the leaves from the thyme and rosemary and mince. Stir them into the olive oil along with the chives, parsley and tarragon. Mix all very well together. Lift the skin from the chicken breasts and rub half of the herbe mixture underneath and replace the skin over top. Rub the remainder of the herb mixture over all of the chicken. Lay each breast in a flat plastic container, placing each one on top of two lemon slices. Lay another two lemon slices on top of each breast. Cover and chill for about an hour.

Preheat the oven to 200*C/400*F/ gas mark 5. Have ready a shallow baking dish. Place the chicken breasts into the dish, keeping the lemon slices on the bottom of each breast and the slices on top of each breast. Sprinkle with some sea salt and freshly ground black pepper.

Roast in the heated oven for about 25 to 30 minutes, or until the chicken breasts are cooked through, with the juices running clear and the skin is golden brown. Remove from the oven and allow to rest for about 5 minutes before serving. These go very well with oven roasted potato wedges and purple sprouting broccoli. I sometimes roast the potato wedges in the pan with the chicken, which gives them a fabulous flavour as well. Delicious!

Maple & Mustard Glazed Chicken Thighs

I have seriously been trying to eat a bit healthier this year. Not as many treats and indulgences . . . I know it may not seem like it, but it's true!



The lighting was really, really poor today, so I apologize for the quality of these pictures. I try always to photograph in natural light. I like the way food looks in natural light. I just think it looks delicious - er. (Is that a word?? Meh . . . it is now!)



Today I had some bone in chicken thighs that I wanted to cook in the most delicious way possible without adding too much fat, calories or bad things to make them taste delectable. It's not all that hard to take the skin and fat off of chicken . . . but I do like to cook it on the bone as often as I can. The bone adds a lot of flavour to chicken and most meats.



I turned to one of my favourite books by Ellie Kreiger, The Food You Crave. A seriously good book. I find though that I have to really make some serious adaptions to some recipes because the ingredients in some of them are not readily available over here, but for the most part, I can cook most of them.



And they're good. Really good. Tasty. Delicious. Simple. Seriously simple.



And the stick man Todd loved them too. He doesn't even realize he's eating healthy. I think that's a good thing don't you??? If you can eat healthy and not know it? No deprivation there. It's all good.



*Maple & Mustard Glazed Chicken Thighs*
Serves 4Printable Recipe

Chicken thighs baked with a delicious maple mustard glaze. Wonderful flavours! Adapted from The Food You Crave by Ellie Kreiger.

8 bone in chicken thighs, skin and any visible fat removed
85g of grainy French mustard (1/3 cup)
1 clove of garlic, peeled and minced (about 1 tsp)
3/4 tsp dried marjoram
3 TBS pure Maple Syrup

Preheat the oven to 190*C/375*F/ gas mark 5. Have ready a large baking dish.

Whisk together the mustard, garlic, marjoram and maple syrup. Spread about 1 TBS of the mixture over the top of each chicken thigh, trying to cover as much of the surface as you can. Arrange the chicken in a single layer in the baking dish. Bake until the chicken is cooked through and glazed, about 45 - 50 minutes, basting it several times with the mustard mixture. The juices should run clear when the chicken is pierced in the centre. Serve hot. We had ours with a baked potato and green beans. Delicious!

Note : In the original recipe Ellie says that the mustard/maple mixture will form a crust. Mine didn't, but more like a glaze. My mixture was quite runny and so I just used it to baste the chicken as it cooked. It was utterly fabulously delicious. Todd had three 1/2 pieces!




Over in The Cottage today, Chili-Roni, a delicious one dish family meal that cooks in a skillet.

Chicken Taco Salad (low fat)

I know it's winter and not really salad days . . . but what's a girl to do . . . I was craving salad today, which isn't actually a bad thing to crave per se . . . salad is pretty healthy stuff.
I was thinking of a delicious Chicken Salad that I used to be able to get at a Mexican Restaurant in downtown Fredericton when we lived there . . . I have long forgotten the name of the restaurant . . . but not the salad. that's the way it usually goes . . .



Necessity being the mother of invention . . . and cravings driving me on (no, I'm not expecting, just a glutton) . . . I invented my own version of it. I had to make a few adaptions to the ingredients I had on hand, but I think I did that quite successfully. You be the judge of that!



I didn't have any tortilla chips, but I did have a package of soft corn tortillas and so I made my own. Which are actually much, MUCH better than store bought tortilla chips. YOU get to control the amount of spice and flavour . . . and they are baked, not fried. So easy to do. I love em!



The only chicken I had available was some frozen battered chicken strips . . . not totally healthy, but in small quanities, ok. These were actually chicken tenders . . . not chewed up chicken. I shook them (frozen) in a bag with some Tacon seasoning and baked them. VOILA! Southwestersn chicken strips. Cut in half diagonally, they were fab in this salad.



The real star though is the dressing. It's cool and creamy and very low in fat, which is an extra bonus! I used no fat mayo and sour cream for mine and it turned out just wonderfully delicious with just a bit of heat. You can control that by using more or less of the Chipolte chili paste. (This gives it a nice smokey flavour too.) I used mild salsa, as that is what I had.



If you don't have a stock pot, don't sweat it. You can just use some stock powder. You can of course make it even lower in fat by using plain skinless boneless chicken breast meat, cut into strips and then tossed with the taco seasoning mix. I had to use what I had to use . . .



With low fat cheese, and baked tortilla chips, lots of veggies, a bit of low fat cheese, and a very tasty low fat dressing, I think this is quite a healthy salad meal . . . Todd . . . well, he's not a salad person per se. He had a steak pie. Men!



*Chicken Taco Salad*
Serves 4

The dressing is the real star here. You can make it as spicy or not as you desire. It's easy to keep this low fat as well if you stick to low fat ingredients!

For the Salad:
10 ounces chopped cos lettuce (Romaine, about 9 cups)
1 (4-serving size) package of frozen chicken strips
1 package of taco seasoning mix
1/4 pound of shredded cheddar cheese ( 1 cup)
a handful of pitted olives, sliced (black and green)
4 ounces crushed taco flavoured tortilla chips (about 2 cups)
1 small tin of salad crisp sweet corn, drained well (about 1/2 cup)
4 spring onions, chopped (white and green parts)
1 large ripe tomato, cut into wedges
1/2 small green pepper, chopped
1/2 small red pepper, chopped

For the Dressing:
250ml of sour cream (1 cup)
1 Knorr Vegetable Stock pot
1 heaped TBS mayonnaise
2 TBS tomato salsa
the juice and zest of 1/2 fresh lime
1 tsp chipolte chili paste (or as desired)
1 small clove of garlic, peeled and finely chopped
1 TBS chopped fresh coriander (cilantro)
sea salt and freshly ground black pepper to taste

First make the dressing. Put the sour cream into a bowl along with the vegetable stock pot and mayonnaise. Mash and mix well together with a fork, until the stock pot is completely dissolved. Stir in the salsa, lime juice and zest, chipolte chili paste to taste, garlic and fresh coriander. Taste and adjust seasoning as desired with fine seasalt and freshly ground black pepper to taste. Cover and chill until you are ready to use.

Shake the frozen chicken strips together with half of the taco seasoning mix. Place on a baking tray and bake according to the package directions. Remove from the oven and let cool to room temperature if desired. Cut in half on a diagonal.

Divide the lettuce amongst 4 chilled salad plates. Divide the olives, drained corn, spring onions, sliced tomatoes and grated cheese amongst the four plates, scattering all on top of the lettuce. Scatter the chicken pieces over top. Sprinkle with the crushed tortilla chips. Serve and pass the dressing at the table.

Note: You may serve this with additional tortilla chips if desired.

To make your own low fat tortilla chips. Cut several corn tortillas into wedges. Place on a baking tray. Spritz with low fat cooking spray. Sprinkle the tops with some ground coriander, ground cumin, garlic powder, salt, pepper, mild chili powder and oregano flakes to taste. Bake in a 190*C/375*F/ gas mark 5 oven until crispy and lightly browned, giving them a stir halfway through the baking time. It should take between 8 and 10 minutes.




In The Cottage today, I'm baking a delicious Walnut-Pear Sour Cream Coffee Cake.

Golden Rice and Chicken Pilaf

You can pick up some tasty little goodies in the grocery store, and I'm not just talking about food. For years now I have been collecting little recipe cards, pamphlets and booklets that I thought had tasty recipes in or on them.



I have quite a collection as you can imagine. The recipes are normally quite, quite tasty. My favourites have always been the Waitrose Cards, but I have found little gems in most of the shops.



I even have some very old Robin Hood baking pamplets that I had collected when I was a girl. They're just lovely. This recipe here today came from a magazine clipping advertising chicken tenders.



I have adapted it somewhat and it is a recipe we both really enjoy. It gives us a tasty dinner on the day and then leftovers to stick in the freezer for another time. It has just enough spice to suit our tastes, with middle eastern flavours. The frozen peas are my addition . . . because they add colour and texture and we like them.



Quick, easy and a great way to stretch a pound of chicken, this recipe pleases on many levels. I forgot to sprinkle the chopped nuts on top today . . . so you'll just have to imagine how pretty it is with them added!




*Golden Rice and Chicken Pilaf*Serves 4
Printable Recipe

This is a quickie dish that I adapted some years ago from one of those booklets you pick up in the grocery store. It's delicious and always more than welcome.

2 tsp oil
1 pound fresh chicken tenders (or the equivalent of boneless, skinless chicken breast,
cut into strips, crossways)
1 medium onion, peeled and chopped
210g of uncooked regular long grain rice (1 cup)
1 medium carrot, peeled and grated
1 fat clove of garlic, peeled and minced
a handful of sultana raisins
a handful of chopped dried apricots
1 heaped tsp of curry powder (I use a medium strength)
1 tsp ground coriander
1/4 tsp salt
500ml of chicken broth
white pepper to taste
a handful of frozen petit pois
to garnish:
chopped toasted almonds or pistachio nuts

Heat the oil in a large nonstick skillet over medium heat until hot. Add the chicken and onion. Cook, stirring occasionally, until the chicken is browned and the onion is softened. Stir in the rice, spices and the carrot and garlic. Cook for a few minutes until very fragrant. Stir in the fruit and broth, mixing all together well. Bring to the boil, then cover and reduce the heat to low. Cook, covered for about 15 minutes, until the chicken is cooked through, the rice is tender and all the liquid has been absorbed. Take off the heat, stir in the petit pois and set aside, covered, for about 5 minutes. Fluffy up the rice and serve immediately, garnished with some toasted nuts if desired.



Over in The Cottage today, Aunt Fern's Coconut Cookies.

Delicious Mains for Your Christmas Lunch part Deux

Source: flickr.com via Sally on Pinterest

With only 10 days left beforethe big day it's down to crunch time for most of us. I wanted to share the second part of my delicious alternate mains with you today.

These are somewhat traditional but each has a bit of an interesting twist added . . . all are, once again, simple and easy to execute, oh . . . and quite, quite delicious!



*Herb Crusted Rib of Beef*
Serves 6
Printable Recipe

In my opinion the rib of beef is the tastiest cut. This recipe provides for a tasty herbed crust and a delicious red wine sauce for serving.

For the herb crust:
4 slices of sturdy bread, crusts removed, torn into pieces
2 large handfuls of flat leaf parsley
1 TBS fresh thyme leaves
2 TBS olive oil

For the beef and sauce:
a six bone standing rib beef roast (3.5 kg or 7 lb. 14 ounces) trimmed of any excess fat
3 cloves of garlic, peeled and cut into slivers
1 carrot, peeled and cut into 1 1/4 inch pieces
1 leek, white part only, cut into 1 1/2 inch pieces
1 onion, peeled and quartered
1 celery stalk, trimmed and cut into 2 inch lengths
6 garlic cloves, peeled
2 TBS olive oil
sea salt and freshly ground black pepper
60g Dijon mustard (1/4 cup)
2 bay leaves, torn
250ml red wine (1 cup. Always use a wine that you would enjoy drinking!)
500ml of chicken stock ( 2 cups)


Preheat the oven to 220*C/425*F/ gas mark 7.

Remove the beef from the refrigerator at least 30 minutes before cooking. Cut narrow slits with a sharp knife in between the rib bones and slice the garlic slivers into these.

To make the herb crust, place all the crust ingredients into a food processor and blend until finely chopped and well combines. Set aside.

Scatter the carrot, leek, onion, celery and peeled garlic on the bottom of a roasting tin. Place the roast beef on top. Drizzle with the oil and season with sea salt and freshly ground black pepper. Roast for 25 minutes. Remove from the oven and spread the fat surface with the mustard. Press the herb crust onto this. Reduce the oven temperature to 180*C/350*F/ gas mark 4. Return the beef to the oven and roast for a further 1 1/2 to 2 hours for medium doneness, based on cooking for 20 minutes per 500g (1 lb 2 ounces) of meat. Transfer to a place, cover loosely with foil and let rest in a warm place for at least 20 minutes.

To prepare the red wine sauce,lace the roasting tin on top of the stove over medium heat. Add the bayleaves and wine, scraping any residue up from the bottom along with any caramelized vegetables. Bring to a simmer and then reduce to 80ml or 1/3 cup. Add the stock and any meat juices which have collected on the plate where your meat is resting. Bring to the simmer and cook for about 10 minutes or until reduced in half. Strain into a serving jug, discarding any solids. Cover and keep warm until ready to serve.

Slice the beef into six ribs and serve on heated plates along with your desired vegetables and the red wine sauce.



*Mustard and Orange Glazed Ham*
Serves 12
Printable Recipe

I don't know anyone who is not fond of glazed ham. It's pretty and tastes fabulous. It's also really easy to do, and the leftovers are great served cold as well as in sandwiches and casseroles.

6 kg cooked ham (13 1/2 pounds)
250ml of freshly squeezed orange juice (1 cup)
140g of soft light brown sugar (3/4 cup packed)
1 TBS Dijon mustard
175g honey (1/2 cup)
2 tsp soy sauce
2 TBS Grand Marnier
whole cloves

Preheat the oven to 200*C/400*F/ gas mark 6.

Combine the orange juice, sugar, mustard, honey, soy sauce and Grand Marnier in a bowl, mixing all together well.

Using a small sharp knife, cut through the rind around the shank end of the ham. Remove by running your thumb around the edge of the cut under the rind, and then easing your hand in between the rind and the fat. Carefully lift the rind from the fat in one piece. Score diagonal cuts into the fat at 1 1/2 inch intervals, forming a diamond pattern. (Try not to cut all the way though to the ham.) Spread half of the glaze over the ham with a palette knife and press a whole clove into the centre of each diamond.

Place the ham, fat side up, on a rack in a roasting tin and pour the water into the roasting tin. Cover securely with a layer of foil (make sure it doesn't touch the ham). Roast for 30 to 40 minutes. Remove from the oven and brush with the remaining glaze. Increase the oven temperature to 201*C/415*F/ gas mark 6 -7. Bake uncovered for about 20 minutes longer, or until the surface is lightly caramelized and the ham is golden brown. Allow to rest for 15 minutes before carving.



*Roast Loin of Pork with a Gingered Fruit Compote*
serves 6
Printable Recipe

Succulent pork with crisp crackling and a delicious fig and ginger compote on the side.

1 tsp cumin seeds
1 tsp fennel seeds
1 tsp coriander seeds
1 tsp sea salt
2 kg pork loin (4 1/2 pounds)
500ml chicken stock (2 cups)

For the compote:
1 TBS olive oil
1 red onion, peeled and finely chopped
1 TBS fresh ginger, cut into thin matchsticks
125ml of medium dry sherry (1/2 cup)
8 dried figs, finely diced
80g soft light brown sugar (1/3 cup packed)
1 tsp ground allspice
125ml of water (1/2 cup)
1 TBS balsamic vinegar.

Preheat the oven to 220*C/425*F/ gas mark 7.

Lightly crush the cumin, fennel and coriander seeds with a pestal and mortar or the back of a knife. Rub them all over the pork. and put the pork onto a rack in a roasting tin. Pour the chicken stock into the bottom. Bake for 20 minutes. Reduce the oven temperature to 180*C/350*F/ gas mark 4. Cook for a further 1 3/4 hours, or until a skewer inserted into the thickest portion of the roast produces clear juices. Cover loosely with foil and allow to rest in a warm place for 20 minutes.

To make the fig and ginger compote, heat the oil in a saucepan. Add the onion and ginger and cook over medium heat until the onion is softened without browning. Pour in the sherry and cook for about 5 minutes, until reduced. Add the figs, sugar, allspice and the water. Cook and simmer for about 15 minutes. Stir in the vinegar and simmer for a further 5 minutes, or until reduced and syrupy.

Slice the pork to serve and pass the compote.



*Roast Turkey with Sage and Onion Butter*
Serves 8 with leftovers
Printable Recipe

Moist and delicious turkey with traditional flavours.

15 1/2 pound fresh turkey
2 onions, peeled and halved
1 lemon quartered
sea salt and freshly ground black pepper
2 1/2 ounces soft butter (a generous 1/4 cup)
3 TBS finely chopped fresh sage
2 TBS plain flour
200ml (7 fluid ounces) Marsala wine
(can use Madiera)
14 to 18 fluid ounces of hot chicken stock (a generous 2 cups)
1 dessertspoon of cranberry jelly

Heat the oven to 170*C/325*F/gas mark 304. Place the turkey in a large roasting tin. Tuck 3 of the onion halves and the lemon into the cavity. Season inside well with salt and pepper. Cover the roasting tin tightly with foil, making sure you leave plenty of space for the air to circulate around the turkey, but making sure the foil is tightly placed so that no steam can escape. Roast for 4 hours.

While the turkey is roasting, finely chop the remaining onion half and mix it with the butter and sage. Remove the turkey at the end of the 4 hours. Increase the oven temperature to 200*C/400*F/ gas mark 6. Brush the turkey all over with the sage and onion butter. Return to the oven and roast for an additional 45 minutes, uncovered, until crisp and golden brown. Transfer to a serving platter and loosely tent with foil to keep warm. Allow to rest for half an hour while you make the gravy.

Tip the juices out of the pan into a bowl. Allow to settle. Skim any fat off the top, reserving 2 TBS of it. Place the 2 TBS of fat back in the roasting tin. Place the tin over medium low heat. Cook and stir to scrap up the solids from the bottom. Stir in the flour, continuing to scrape the bottom of the pan for about 2 minutes. Add the marsala or Madiera and bring to the boil. Measure the reserved turkey juices. You should have about 500ml (about 2 cups). Make up with hot chicken stock to give you the required amount. Pour into the tin with the cooked flour. Cook and stir, bringing it to a boil. Reduce the heat and simmer for several minutes, then whisk in the cranberry jelly. Keep warm until ready to serve.

Tommorrow, we'll do Vegetarian Alternatives!

✿•*¨`*•.☆ Stay Tuned! ☆.•*¨`*•✿





Over in The Cottage today a delicious Portugese Gumdrop Cake, a real Christmas tradition in our home and family.