Holiday Recipe Swap

Since some of us may be having a different sort of holiday meal this year, I though it would be fun to share some favorite recipes. This year is the first year I won’t be cooking with my mom or sisters but I’ll still be making some of our favorite recipes. I’ll go first and share my Yiayia’s Greek Chicken and my Stuffed Mushroom recipe. The mushrooms are Dana’s favorite and I used to make them for her back when hanging out with friends was a thing people could do. Please share a recipe or two of of your own. We may not be with all our families but we can still eat like we are!

Stuffed Mushrooms
16 ounces of fresh button or cremini mushrooms (a box around here is usually 8 oz.)
4 oz. of cream cheese (1/2 a block, you can use low fat but do not use fat free), room temperature
4 oz. of goat cheese, room temperature
1-2 fresh jalapeños, minced
1 small white onion, minced or shredded

Pre-heat oven to 350 F. In a bowl, mix cheeses, jalapeño and onion (a fork works best to really mix things together). Clean the mushrooms and pull out the stems. Place mushrooms on a towel to dry. Take about half to a third of the stems and mince them. Mix minced stems into the cheese mixture. Mix well and pepper to taste (you can add salt if you want, I do not).

On a small plate put some breadcrumbs. Fill each mushroom with cheese mixture and lightly smoosh top of mushroom up-side-down into bread crumbs. Place mushrooms, breaded side up, on a baking pan with a lim, lined in foil. When you have stuffed and breaded all the mushrooms, sprinkle a tablespoon or so of breadcrumbs into bottom of pan, this helps absorb some of the mushroom liquid when cooking. Bake for 30 minutes and enjoy warm.

Save any leftover cheese mixture to spread on crackers.

Yiayia’s Greek Chicken
1 whole roasting chicken (thawed)
fingerling potatoes or new potatoes cut in half
4 large carrots, cut into large pieces (you can use any good roasting veg, just try and cut all pieces to same size)
3-4 big juicy lemons, halved
1 T. dried oregano (possibly a little more)
salt and pepper
good olive oil

Preheat oven to 450 degrees F

Put veggies in the bottom of pan, place rack and chicken on top. I use a roasting rack but you can just put it right in the pan, though it will take longer to cook. Squeeze the juice of 2 of the lemons into a cup.

Generously drizzle olive oil over chicken and veggies (~2-3 T.), rub olive oil into the skin of the chicken, make sure it’s well coated. Drizzle lemon juice from the cup over chicken and veggies, sprinkle it all with oregano and salt and pepper. Top off with a light drizzle of olive oil over the seasonings (~.5 T.)

Stuff the cavity of the chicken with 2 unsqueezed lemon halves. Put it in the oven for 10-15 minutes at 450 to start to crisp the skin.

Remove the pan from the oven and reduce the temperature to 350 degrees. Baste the chicken, toss veggies a bit. Put chicken back in oven and roast for 20 minutes per pound. ( 5.5 lb chicken will take about 1 hour and 50 minutes with this method.)

Baste the chicken every 30 minutes (toss veggies if needed to cook evenly). You can up the temp for the last 15 for a crispier skin.

Remove the chicken to a platter. Squeeze the lemons from inside the chicken on to the chicken and let stand for 10 minutes.


This is a fun idea! Here’s one that my family usually makes around the holidays:

Rum Balls
1 1/2 cup of pecans or walnuts, ground
1 1/4 cup shortbread or vanilla wafers, crushed
1 1/2 cup confectioners sugar
2 tsp. Unsweetened Baker’s Cocoa powder
2 tsp light corn syrup
Rum (About a half a cup ish)

Mix everything together, adding corn syrup and rum last. Shape into 1-in. balls. Roll in additional confectioners’ sugar. Store in an air tight container in the refrigerator for up to 2 weeks. Note: They get stronger each day.


My wife’s chex mix is always popular with friends and family this time of year:


It has been a million years since I had Chex Mix and I totally want this right now!

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I never had chex mix, I never heard about chex mix, but now I can’t stop reading about chex mix recipes on the net and slowly I get a better understanding of why Xojo still has a few bugs :slight_smile:

But I am sure it’s tasty, just like I had to visit Arizona to learn that putting melted cheddar cheese and jalopeños on french fries is surprisingly delicious. On a side note: I suggest putting the Fahrenheits in bold. The temperate indications and the strange weight indications. are w/o localization a guarantee for exploding kitchens in European households of Xojo users :wink: .


I’m hungry :hamburger: :fries: :partying_face:


@Dana_Brown My recipe is very similar to yours, except the instructions vary somewhat.

Mix everything together, adding corn syrup last. Throw the lot in the trash and drink the rum. :joy:

But seriously, your recipe looks really good. I’ll have to try it.

Function Spinach & Artichoke Dip() as Party Snack
  'This version is based on bechamel sauce instead of cream cheese
  var Butter As Ingredient = 1 Tbsp
  var garlic As Ingredient = 1 clove 'finely chopped
  var flour As Ingredient = 1 Tbsp 
  var milk As Ingredient = 1 cup 
  var grated parmesan cheese As Ingredient = 1 tsp 
  var cheddar cheese As Ingredient = 2 Tbsp 'shredded 
  var marinated artichoke hearts As Ingredient = 1 cup 'drained and coarsely chopped.
    'There should be about 1 cup after draining and chopping
  var frozen chopped spinach As Ingredient = 150 grams '(6¼ oz.), thawed, and with liquid squeezed out
  var Worcestershire sauce As Ingredient = 1 dash
  var Tabasco sauce  As Ingredient = 1 dash '(optional)
  var Salt & Pepper As Ingredient = to taste
  var cheddar cheese As Ingredient = 2/3 cup 'shredded 
  While (cook is feeling ambitious)
    If (spinach is frozen) then
      Defrost it in the microwave
      Squeeze out and discard the liquid.
    End if
    Melt butter over medium-low heat.
    Add the chopped garlic and let cook for a minute
    Stir in flour and let cook for another couple of minutes
    Whisk in milk and turn heat up to medium, whisk occasionally until it thickens
    Turn heat down to low
    Blend in parmesan and cheddar
    '(If the milk mixture is too hot, the cheddar will turn gummy, and won't blend in.)
    Add artichoke hearts and spinach
    Toss together
    Allow mixture to get hot
    Season with Worcestershire, Tabasco, salt and pepper
    Pour into one or more small ramekin type baking dishes
    Top with remaining cheddar cheese
    Put into 450°F oven
    While (melted and slightly browned on top) = false
      'Have a sip of wine
      'Wait a few minutes
    Remove from oven
  Serve hot with crackers or nacho chips

@Robert_Weaver THANK YOU, this is exactly the sort of recipe I was hoping to get in this thread :star_struck:



I ran your code in Xojo but I’m getting errors.
I’m on Xojo 2020R2.1 and Windows 10 x64

Plus I’m Hangry! :rofl:


@Robert_Weaver We all agree whatever comes next in this thread, you have won the day and this recipe deserves a Xojo shirt! Please DM me your mailing address and T-shirt size (or email Thank you for playing!


You need to install the Cooking class first.


BTW, I just noticed that I had all of the ingredients. So, here’s some sample output:


Please create a FC (Fahrenheit Cake)!

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@Paul_Lefebvre For how many people, or is this only your portion?