Family time is a good time to cook together. You teach children valuable skills, while also making and sharing memories together. Whether you are creating a family-favorite recipe or wanting something fresh, baking and cooking as a family is a worthy undertaking. We have assembled a selection of recipes which are especially perfect for groups. They create a lot to talk about, or the measures enable for chefs of all skill levels for part.

Family Recipes to Make Together

There is a reason that the kitchen is the center of the house. It is where most of the fun happens! Have a look at our treasured inspired kitchen recipes (and memories!) For you cooking tonight.

Bring your family together round the cooker, and you are certain to produce memories that will last a lifetime. Cooks of all ages may pitch in and help for so many recipes. We have put together a selection of household favourite dishes, from baked breads to slow cooker apple cider. Each these recipes are simple to make with numerous hands. Better yet, a number create extras so that you may talk with family, neighbors, or even co-workers. That is the best gift of family time together.

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Family Holiday Traditions and Recipes You Do Not Want to Miss

The holiday season is upon us! Family holiday customs and recipes are in the heart of what this year is all about to households throughout the world. Now I wish to spend some opportunity to reflect AND inspire you with ideas and recipes that you wish to include to your loved ones this holiday season.

Listed below are 6 family Customs we Would Love to do That time of year:

  • Intentional gratitudeWe strive to create gratitude a principal focus beginning in November. It's an excellent time to concentrate on thankfulness. We do so with interesting activities with the children like going to a scavenger hunt and by reflecting on interacting together with the children as we begin our day.
  • Committing to other people: Donations and locating a family in need seems so nice and it versions and reminds our children this year is particularly about-loving others.
  • The nostalgia and memories about what's familiar is a gorgeous tradition we anticipate year after year.
  • The slowing down and being relaxed, grateful and current together with all the ones that we love.
  • Creating Gingerbread homes as a household: I've been making these since I can remember with my loved ones and my children love the exact same fun. We like the outing of moving and selecting the candy then a day of becoming creative whilst nibbling our masterpieces.
  • Sight viewing lights: We adore driving around town at the Winter listening to our favourite songs when looking at all of the gorgeous lights voting on what ones we like best.

6 - 9 pork chops, boneless
2 cans condensed mushroom soup
1.5 cups rice
3 cups water
1 onion, chopped

Place half of the pork chops on bottom of a large, greased casserole dish.  Spread uncooked rice and onion evenly on top of pork. Place remaining pork chops on top.  In a separate bowl, combine the soup, water and your favorite herbs, whisk, and microwave on high for about 2 minutes to preheat.  Pour over chops and rice.  Cover and bake at 375° F for approximately 90 minutes or until pork is cooked through.  Serve with hot veggies and enjoy.

Benjamin asked for this one from our friend Mary Anne. You'd never know from the great taste that it is quite good for you, too! Mary Anne tells us that she keeps the mix in the fridge and cooks up a few in the morning for breakfast.

5 1/2 cups all purpose flour
2 1/2 cups granulated sugar
3 cups natural wheat bran
2 cups all bran cereal
3 Tbsp baking soda
5 cups buttermilk or sour milk
1 1/2 cups vegetable oil
4 eggs
1/2 cup molasses
2 cups raisins (or chocolate chips)

In a large bowl, combine all dry ingredients except baking soda. In another bowl, stir baking soda and buttermilk together. Add oil, eggs and molasses and beat well with mixer. Make a well in the centre of the dry ingredients, pour in the liquid and mix well. Stir in raisins. Store in a sealed plastic container in the refrigerator for up to six weeks.

TO BAKE: Preheat oven to 375 F. Grease pan or use paper muffin cups. Stir mixture well and fill tins 2/3 full. Bake 20 minutes or until cooked through.

Here is our perfected recipe for chili in a slow cooker. Spicy enough to be great flavor, but mild enough that all the kids like it too! We've used this for many pot-luck dinners and it is always popular and appreciated.

2 to 3 lbs cooked ground beef
2 onions, diced and cooked with the ground beef
28 oz. can diced tomatoes
28 oz. can red kidney beans, drained and rinced well
12 oz. can kernal corn, drained
20 to 24 oz can tomato sauce
1.5 Tbsp chili powder
1/2 tsp crushed red pepper
1 tsp garlic powder
1/2 tsp ground cumin
1 tsp oregano leaves

Cook ground beef and onions, drain. Place all ingredients in slow cooker. Cover and cook on low for 3 to 5 hours. Serve with your favorite breadrolls. Serves 6-9.

Use one or two cans (drained) total of any combination of the following:
Cut green beans
Cut yellow beans
Kernal corn

Add one or two cans (drained and rinced) of the following:
Red kidney beans
Chick-peas or garbonzo beans
Mixed bean salad beans

Chop finely and add:
Mild onion
Red or yellow pepper

Combine and pour over:
½ cup salad oil
½ cup cider vinegar (or other flavoured vinegar)
1 Tbsp sugar
½ tsp salt (optional)
Herbs, to taste

Mix well, refrigerate before serving. Improves with marinating overnight or longer.

We have enjoyed this slow-cooker roast several times recently and it is a pleasant treat. The cranberries add a nice zing. This recipe is adapted from "The Slow Cooker Bible"

½ cup apple sauce
¼ teaspoon allspice
¼ teaspoon salt
¼ teaspoon ground black pepper
1 boneless pork loin roast (2-3 lbs), lean
2 Tbsp Dijon mustard
2 Tbsp honey
2 Tbsp grated orange peel (optional)
½ cup to 1 cup dried cranberries

Pour apple sauce into slow cooker. Combine allspice, salt and pepper; sprinkle over roast. Place meat in slow cooker. Blend mustard, honey, and orange peel and spread over roast. Sprinkle with cranberries.

Cover and cook on LOW for 6-7 hours until meat is tender.

Remove meat to serving platter. Slice meat and serve with remaining sauce. Makes about 6-8 servings.

Another favourite recipe from the Avoca Café in Ireland.

½ cup hazelnuts (or cashews or almonds), toasted
About 1 pound broccoli florets in bite-sized pieces
4 oz. feta cheese, cut into small cubes
8 oz. cherry tomatoes, halved
7 oz. dressing (see below)

To toast nuts, spread on a baking tray, in a 350° F oven for 5-10 minutes. They can burn very quickly towards the end, so be careful. Turn them onto a tea towel and rub off the skins. Allow to cool. Put the nuts in a bowl with the broccoli, cheese and cherry tomatoes. Gently toss with the dressing and season with pepper. Salt is usually not required as the feta is usually salty enough.

Equal parts (about 300 ml each) sunflower oil, olive oil, peanut oil and red wine vinegar.
2 cloves garlic
3 Tbsp grainy mustard
2 Tbsp honey
Salt and pepper to taste

Blend all ingredients and liquefy. This dressing can be stored in a bottle and shaken vigorously before using. It will keep for several weeks in the fridge.

I think Jennifer has perfected the apple pie recipe with this one, modeled on variations in the Five Roses Flour Cookbook.

1 double crust pastry recipe, below.
6 medium apples (Courtland works well)
6 Tbsp brown sugar
1/3 cup white sugar
1/3 cup flour
½ tsp cinnamon
¼ tsp salt
¼ cup butter or margarine
1/tsp grated lemon rind (optional - Jennifer usually omits it))
6 Tbsp whipping cream (can be omitted, but why would you want to?)

Preheat oven to 450° F. Prepare pastry and line a 9” deep dish pie plate, reserving some for top crust. Core, peel and slice apples. Combine brown sugar, sugar, flour, cinnamon and salt together, and then mix with apples (we layer the apples in the pie crust and alternate with sprinkling the sugar-cinnamon mixture as we go, it saves time). Spread apple mixture into unbaked pastry shell. Dot with butter; sprinkle with lemon rind. Pour whipping cream over the top. Cover with top crust, sealing carefully and making slits to allow steam to escape. Bake at 450° F for 10 minutes. Reduce heat to 350° F and bake until apples are cooked, about 30 – 35 minutes.

Double Crust pastry recipe

2 cups flour
2 Tbsp sugar
1/2 tsp salt
1/4 tsp baking powder
1/2 cup butter
1/4 cup lard

From "Second Helpings, Please" published by Montreal B'nai B'rith 1968:

6 potatoes, peeled and grated
1 small onion, grated
3 eggs
1 tsp salt
¼ tsp pepper
¼ cup flour
1 Tbsp oil
2 tsp baking powder
(Oil for frying)

Grate potatoes and drain well. Blend in remaining ingredients. Drop from a spoon into hot oil in a frying pan and brown on both sides, turning only once. Yield: about 2 dozen latkes of 3” diameter, depending on the size of the potatoes.

Serve with your favourite toppings (sour cream, yogurt, fruit) or enjoy plain with butter as a side dish. Our kids prefer these if the onions are 'invisible' - you can put the onions and potatoes through the food processer if you wish.

This recipe is from "Sundays at Moosewood Restaurant." It is one of Angela's favorites.

Preheat the oven to 350°. With a blender or mixer, combine:
4 large eggs
1 ¼ cups milk
2 Tablespoons sour cream or plain yogurt
¼ cup melted butter or margarine
¾ teaspoon vanilla extract
1 1/3 cups unbleached white flour
1 Tablespoon sugar
1 ¼ Tablespoon baking powder

Blend until very smooth. Pour 1 ½ cups of the batter into a buttered 9x13 baking pan. Bake for 10 minutes or until set. Meanwhile, shred into a large bowl:
1 pound farmer cheese
1 pound ricotta cheese (or other combination of flavourful cheeses)

In a small bowl, beat together:
2 large eggs
1 Tablespoon sugar
1 Tablespoon fresh lemon juice

Mix the beaten egg mixture into the shredded cheese mixture. When the bottom layer of batter has set, remove the baking pan from the oven and spread the cheese filling over it. Briefly remix the remaining batter and then gently pour it over the filling, covering it completely. Return the pan to the oven and continue to bake for 45 to 50 minutes or until the top is puffed, set and browned. Remove the Blintz Puff from the oven and allow it to rest for 10 minutes before cutting it into squares. Serve...

This is a most refreshing Tracy family secret, perfected over the years. We are a tea-drinking family and when it gets too hot for Earl Grey, we make the switch to our summer staple. We have a large covered jug with a built-in, dedicated stirring spoon, as the lemon pulp needs a quick stir before each pour. Wonderfully thirst quenching on a hot summer day!

For the tea: Place 4 Tetley orange pekoe teabags in a large teapot. Pour 1.5 litres of boiling water into the teapot, and allow to steep for 6 - 8 hours (or overnight or until you get around to the next step).

In a large jug, mix one 355 ml can Minute Maid frozen lemonaide concentrate and three cans cold water (NOT four cans of water as it says on the label!). Add the steeped tea to the lemonaide, stir, refridgerate and enjoy.

Note: I don't usually do the brand-name thing, but in this case, we have tried cheap brands and they just don't cut it.

Combine and set aside:

1 cup rolled oats
1 cup milk
1/2 cup oil

In a large bowl, combine:
2 cups flour
½ cup white sugar
4 tsp baking powder
1 tsp baking soda
1 tsp salt
½ tsp cinnamon
¼ tsp nutmeg

To soaked oats mixture, add:
2 eggs
2 tsp vanilla
2 cups mashed bananas (4-5 medium)

Add wet ingredients to dry ingredients and mix only until the flour is moistened. Add chocolate chips,
Fill greased muffin cups and bake at 350° for approx. 20 minutes.  Makes 14 to 18 muffins.

This has been a staple for birthday cakes in our house for decades:

3 cups flour
2 cups white sugar
2 tsp baking soda
6 Tbsp unsweetened cocoa (1/4 cup + 1 Tbsp)
1 cup vegetable oil
2 Tbsp white vinegar
2 cups water
1/4 tsp vanilla (optional)

Preheat oven to 350F.  Grease and flour a 9 x 13 inch pan.

In a large bowl, sift together the flour, sugar, baking soda and cocoa.

In a separate bowl, combine water, oil, vinegar and vanilla.  Pour liquids into flour mixture and beat until smooth.  Pour into prepared pan.

Bake in preheated oven for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.  Allow to cool

Makes 4 servings

2 cans tuna, drained and flaked
1 can chickpeas (garbanzo beans), drained
1/2 cup black olives, chopped
2 cups chopped spinach
1 cup red pepper, chopped
1/2 red onion, chopped
4 stalks celery, chopped
1/2 cup crumbled feta cheese, or more to taste
*Stir all together in a bowl.

1/2 cup olive oil
1/4 cup lemon juice
salt and ground black pepper to taste
*Whisk together and toss with the salad.

"A thick, hearty soup with a zesty flavor."


!--[if !supportLists]--·         !--[endif]--1 tablespoon olive oil

!--[if !supportLists]--·         !--[endif]--1 large onion, chopped

!--[if !supportLists]--·         !--[endif]--1 stalk celery, chopped

!--[if !supportLists]--·         !--[endif]--2 carrots, chopped

!--[if !supportLists]--·         !--[endif]--4 cloves garlic, chopped

!--[if !supportLists]--·         !--[endif]--2 tablespoons chili powder

!--[if !supportLists]--·         !--[endif]--1 tablespoon ground cumin

!--[if !supportLists]--·         !--[endif]--1 pinch black pepper

!--[if !supportLists]--·         !--[endif]--4 cups vegetable broth

!--[if !supportLists]--·         !--[endif]--4 (15 ounce) cans black beans

!--[if !supportLists]--·         !--[endif]--1 (15 ounce) can whole kernel corn

!--[if !supportLists]--·         !--[endif]--1 (14.5 ounce) can crushed tomatoes


!--[if !supportLists]--1.   !--[endif]--Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.


1 1/2 cups pecan halves
2 packages (8 squares each) Bakers Semi-Sweet Chocolate 
1 can sweetened condensed milk
1 teaspoon vanilla

Spread nuts in large cake pan or cookie sheet and bake at 350 degrees 
     for 10 minutes to toast; cool.
Melt chocolate with milk in large microwaveable bowl, in microwave, on 
     high for two to three minutes or until chocolate is almost melted.  Stir
     until chocolate is completely melted.
 Stir in vanilla and nuts.  Spread in foil-lined 8 inch square pan.  Cut in squares.

This fudge is best fresh so I usually make it only one day before I plan to
serve it. Enjoy!   Pat

The convenience of boneless, serving-size-ready breast meat with the added bonus of stuffing makes this an easy replacement for a roast chicken or turkey dinner.

Preheat oven to 350ºC
4-6 chicken breasts, skin removed
10-12 cups bread, cubed (use a variety of types)
1 cup butter or margarine
1 cup chopped onion
1 1⁄2 cups chopped celery, stalks and leaves
1/2 teaspoon salt
1 teaspoon pepper
1 tablespoon ground sage
1/2 teaspoon garlic powder
1 cup chopped mushrooms (optional)
1/2 cup cooked sausage or giblets, chopped (optional)
chicken broth (optional)

1. Make stuffing:  In a large, heavy skillet over medium heat melt the butter, then sauté the onion and celery (and mushroom, if using) until the onion is soft, stirring occasionally. Stir in the salt, pepper, and sage and cook for an additional 3 minutes.

Place the bread cubes into a large, deep bowl.

Pour 1/4 cup of the butter/celery mixture over the cubes and toss well, then repeat steps until all of the butter mixture is used.  Toss the cubes thoroughly to coat. (Adapted from Betty Crocker's Picture Cook Book, circa 1950)

2. Place prepared stuffing into greased, covered ceramic dish.  Compress gently to about the density you'd expect of...

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Its the new thing in our house - personal, individual brownies made to order in your favorite mug.  The recipe can be scaled up or down depending on the size of your sweet tooth.  The following quantities will make about the equivalent of one large brownie.  Don't forget to soak the mug when you're done!

In a microwavable mug, mix together
4 Tbsp white sugar (¼ cup)
4 Tbsp flour
2 Tbsp cocoa powder

2 Tbsp vegetable oil
2 Tbsp water

Mix well, ensuring everything is mixed and there are no lumps.
Microwave on high for 30-45 seconds or until your desired texture is achieved.  By the time you make your third or fourth brownie, you will have figured out how long is necessary for your microwave and taste.  Enjoy!

    1 lb. (450 g) extra-lean ground beef
    1 onion, chopped
    1-1/2 cups salsa
    1 Tbsp. taco seasoning mix
    1 cup frozen or canned corn
    1 x 540-mL can black beans or mixed beans, rinsed
    3 large flour tortillas (trim to fit the casserole dish if required)
    1-1/2 cups shredded cheese

Heat oven to 400ºF. Cook meat with onions in large skillet. Add salsa, taco seasoning, corn and beans; mix well. Cover; simmer 5 min. Remove from heat.
Place 1 tortilla in greased covered casserole (ours is about 7"x10"x3"); top with layers of 1/3 each of the meat mixture and cheese. Repeat all layers twice;  Cover and bake 30 minutes or until heated through, uncovering for the last 5 minutes to brown the cheese. Let stand 5 min. before cutting to serve.

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These are the scones which Angela surprised me with for Christmas this morning.  They are delicious, a definite treat.  Thanks Angela!

2 cups all-purpose flour
1/3 cup sugar plus 1 teaspoon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup blueberries (or raisins or dried currants)
1/2 cup sour cream or yoghurt
1 large egg

Preheat oven to 400 F.
In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut butter into flour mixture (mixture should resemble coarse meal), then stir in blueberries.
In a small bowl, whisk sour cream and egg until smooth.
Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar (optional). Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart....

A great lasagna with half the work and only one pot.  Shared by Jennifer's colleague Andrea Cullen, we have found this recipe to be quick and tasty!  Serves 5 hungry people.

1 lb ground beef
1 large onion, chopped
2 cloves minced garlic
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Makes a nice small loaf, wonderful served hot with butter or jam.
Preheat oven to 325°.  Combine in mixing bowl:
1 cup whole wheat flour (or half/half white flour)
1/2 cup quick oats
1/2 cup yellow cornmeal
1/2 cup dry milk powder
1/4 cup sugar
3 tsp baking powder
1 tsp salt

Cut in:
2/3 cup crunchy peanut butter

Blend and pour in:
1 egg
1 1/2 cup milk

Mix well.  pour into 9x5 loaf pan lined with baking paper.  Spread batter evenly.  Bake 1 hour and 10 minutes or until cake tester inserted in center comes out clean.  Cool 10 minutes and remove from pan.

Makes 10 slices, 9.5 g protein each.  Adapted from the More-with-Less Cookbook by D. J. Longacre.

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