The Gaos Christmas Letter 2025

 The Gaos

Mediterranean Garbanzo Bean Soup

Mediterranean Garbanzo Bean Soup

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6 to 8 servings

https://southernboydishes.com/2015/09/27/mediterranean-garbanzo-bean-soup/

This is a yummy and healthy soup I found online. It kind of reminds me of the soup Grandma Priddis used to make. I actually haven’t tried the pesto on top, but I like to adjust a little by adding a cup or so of cabbage (chopped in big pieces). 

The Worst Cookies Ever

Prep Time 15 minutes

 Cook Time 10 minutes

 Total Time 25 minutes

 Servings 32 large cookies

 Calories 233 kcal

 Author Samantha Merritt

Ingredients

• 1 cup unsalted butter melted and then cooled for at least 5 minutes* (226g)
• 1 1/2 cups light brown sugarpacked (300g)
• 1/2 cup granulated sugar (100g)
• 2 eggs room temperature preferred
• 1 teaspoon vanilla extract
• 1/4 cup maple syrup (60ml)
• 3 1/4 cups all purpose flour (415g)
• 2 teaspoon cornstarch
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups chocolate chips I used half regular semisweet chips and half mini semisweet chips

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Instructions

1. In large bowl, stir together melted butter and sugars.
2. Add eggs, one at a time, stirring combined.
3. Stir in vanilla extract and maple syrup.
4. In separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
5. Gradually add flour mixture to wet ingredients, stirring until completely combined.
6. Stir in chocolate chips.
7. Cover bowl with clear wrap and allow to chill for at least 30 minutes (chilling!? I told you, this recipe is the worst.)
8. While the dough is chilling, preheat oven to 350F (175C) and prepare cookie sheets by lining with parchment paper.
9. Scoop about 2-3 Tbsp of cookie dough and roll into balls, making them slightly taller than they are wide. Place them at least 2 inches apart on prepared cookie sheet.
10. Bake about 13 minutes (cookies will appear to be a bit underdone, but edges should be just beginning to turn golden brown).
11. Allow cookies to cool completely on cookie sheet. If desired, gently press a few chocolate chips on top of the hot cookies.
12. Keep unbaked cookie dough in fridge while waiting to put the next batch in the oven, and do not place cookie dough on a hot cookie sheet.

Recipe Notes

*You do not want your butter to be too hot or it may melt the sugar and you'll have a very runny dough. Best practice would be to cut the butter into about Tbsp-sized pieces, microwave in 10-second increments (stirring after each) until it is just completely melted, and then allow it to sit for 5 minutes.

Blueberry Coffecake

Yields 9

HEALTHIER OATMEAL STREUSEL BLUEBERRY BREAKFAST CAKE

Tender blueberry coffee cake with crunchy, oatmeal streusel topping. Healthy and delicious breakfast cake.

25 minPrep Time

35 minCook Time

1 hrTotal Time

Ingredients

Blueberry Cake:
• 1 1/2 cups white whole wheat flour, divided
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs, separated
• 1/2 cup solid coconut oil (or butter or shortening)
• 1 cup sugar
• 1/3 cup almond milk
• 1 teaspoon vanilla
• 1 1/2 cups blueberries, washed
Oatmeal Streusel:
• 1/4 cup raw rolled oats
• 1/2 cup white whole wheat flour
• 1/2 cup brown sugar
• 1/4 cup coconut oil, melted (or butter)

Instructions

1. Grease an 8" X 8" square pan. Or line with parchment paper. Set aside.
2. In a small mixing bowl, beat egg whites until stiff. Set aside.
3. Measure 1 1/2 cups white whole wheat flour into a medium sized mixing bowl.
4. Set aside 2 tablespoons of that flour. (To flour berries with later)
5. Add baking powder and salt to the flour in the mixing bowl and stir well.
6. In a separate mixing bowl, cream solid coconut oil together with sugar with an electric hand mixer.
7. Mix in well beaten egg yolks.
8. Add dry ingredients alternately with milk, beginning and ending with flour mixture.
9. Flour berries with the remaining 2 tablespoons of flour. Set aside.
10. Gently fold egg whites into the batter, then add vanilla and floured berries.
11. Spoon batter into prepared pan.
12. Separately, in small mixing bowl, stir together rolled oats, flour, brown sugar and melted coconut oil.
13. Sprinkle streusel topping on of blueberry batter.
14. Bake for 40 minutes at 350° or until golden and cake tester comes out clean when tested in the center.

Low Sugar Apricot Jam

14 cups quartered apricots
5 1/2 cups sugar
7 Tablespoons lemon juice
Let apricots macerate in sugar for at least one hour to overnight. Bring to a boil. Let simmer for 30 minutes, or until desired consistency is achieved such as softball stage. Can in sterilized jars.

Triple Chocolate Cookies

Triple Chocolate Cookies

Ingredients

• 2-1/2 sticks Butter, Softened
• 2 cups Sugar
• 2 whole Large Eggs
• 3 teaspoons Vanilla Extract
• 2-1/4 cups All-purpose Flour
• 3/4 cups Unsweetened Cocoa Powder
• 1-1/2 teaspoon Baking Soda
• 1 teaspoon Salt
• 1-1/4 cup Milk Chocolate Chips (or chopped pecans)
• 1-1/4 cup Good Semi Sweet Chocolate Chips

Instructions

Preheat oven to 350°F.

Using a mixer, cream butter and sugar until fluffy, scraping the sides once.

Add eggs one at a time, mixing after each addition. Mix in vanilla.

Sift together dry ingredients, then add in batches to the mixer, mixing until just combined after each addition.

Gently blend in chocolate chips. Add generous 1 tablespoon portions to baking sheet. Bake for 9 to 11 minutes or until cookies are barely done but still soft and chewy. (Don't overbake!)

Let cool on a baking rack. Yummy! 

 

Peach Raspberry Jam

No Pectin Peach Raspberry Jam Recipe

Yield: 6 1/2 pints

Ingredients

• 4 lb peaches, peeled, sliced and pits removed
• 1 lb raspberries
• 2 cups sugar
• 6 tablespoons lemon juice 

Instructions

1. Prepare a water bath canner and sterilize 6 1/2-pint size jars.
2. Combine sliced peaches, raspberries, sugar, and lemon juice in a large heavy-bottomed pot.
3. Over medium-high heat cook the fruit, stirring frequently as the sugar dissolves and the fruit begins to release it's juices and breaks down.
4. Continue to cook as the jam simmers and starts to thicken. .
5. Once the jam is reduced and thickened and reached a temperate of 220F degrees (use a candy thermometer) remove from heat and ladle jam into sterilized jars.(about 25-30 min)
6. Wipe rims down with a damp, clean paper towel and place lids on. Screw the band on to just finger tight.
7. Process jars in a water bath for 10 minutes. Remove from water bath and let cool on a towel lined on the counter. Leave undisturbed for 12 hours before removing bands and storing in a dark place for up to a year.

Notes

To process the jam at altitude, add 5 minutes to every 1000 feet above 3000 feet.

You can also heat jars at 225 for 15 - 20 minutes before filling instead of a water bath. Boil lids before using.

Pork Roast with Raspberry Sauce

3-4 lb. rolled boneless pork loin roast
1 tsp. salt
1/2 tsp. pepper
1 tsp. sage

Sauce:
12 oz frozen raspberries, thawed
3/4 c. sugar
1/2 c. vinegar
1/4 tsp. cloves
1/4 tsp.  ginger
1/4 tsp. nutmeg
1/4 c. cornstarch
1 Tbsp. lemon juice
1 tbsp butter or margarine

Sprinkle roast with salt, pepper, and sage. Place roast on rack in shallow pan. Bake at 325 for 1 1/2 to 2 hours, or 160 on meat thermometer. Drain raspberries; reserve liquid, adding water to make 3/4 cup. Combine 1/2 cup raspberry liquid with sugar, vinegar, and spices in a medium saucepan. Bring to a boil. Reduce heat and simmer, uncovered, 10 minutes. Blend cornstarch and remaining 1/4 c liquid; add to saucepan. Cook over medium heat, stirring constantly, 1 min. or until thickened. Stir in berries, lemon juice, and butter. Place roast on platter; serve with sauce.
Note: I usually halve the sauce since it makes a lot.

Mango Apricot Smoothie

• 1 cup plain almond or soy milk
• 4 teaspoons fresh lemon juice
• 1/4 teaspoon pure vanilla extract
• 2 ripe mangoes, 10 to 12 ounces each, peeled and chopped (about 2 cups)
• 6 apricots, peeled, pitted, and chopped (about 2 cups)
• 8 ice cubes
• lemon peel twists, for garnish

Directions

1.

Place the soy milk, lemon juice, vanilla extract, mangoes, and apricots in a blender. Process 8 seconds. Add the ice cubes and process 6 to 8 seconds more, until smooth. Pour into tall glasses, garnish with lemon if desired, and serve immediately.

French Chocolate Mousse

French Chocolate Mousse
Serves 6
200g dark chocolate, melted
6 eggs
pinch of salt

Separate eggs. Add salt into whites and whip until firm. Beat yolks, add chocolate little by little to yolks, mixing well. Incorporate 1/3 of the egg whites into yolk mixture, delicately. Progressively add the rest without making the egg whites fall. Put in the fridge for 3 hours minimum.

Log (Tinginys)

Log (Tinginys)

• 1 can chocolate sweetened condensed milk (vanilla works if no chocolate)
• 1 can (use milk can) of NesQuick
• 4 packages crumbled Selga or other cookies
• 250 grams melted butter

Mix it all together. Freeze in any shape you want. Normally you just pour it in a bag and form a log.

After eating see a doctor.

Gyoza

Gyoza

• 1/2 cabbage
• 1 lb uncooked hamburger
• 2 cloves garlic
• 4 green onions
• 1 tsp soy sauce
• Gyoza skins

Finely chop cabbage into confetti sized pieces. Add hamburger. Finely chop garlic and green onions. Add to mixture. Add soy sauce. Mix thoroughly. Heat 1 Tbs oil in frying pan. Add gyoza. Brown the bottoms of the gyoza then add 1/4 cup of water and cover. Steam until water is mostly gone then remove gyoza. Mix soy sauce and rice vinegar together for dipping approximately 1:1 ratio, but slightly more soy sauce.

Mom’s Stroganoff - Beef

Mom’s Stroganoff - Beef

• 1 ½ lbs Round Steak (cut in strips)
• ¼ cup minced onion
• ½ clove garlic
• 1 cup sour cream
• 4-8 oz. sliced mushrooms

Brown beef strips in small amount of fat. Add onion and garlic. Cook. Add sour cream and liquid drained from mushrooms. Simmer for 20 minutes. Add mushrooms. Heat 1-2 minutes. Serve over rice or noodles.

Variation - Hamburger may be used for beef. Also 1 can cream of mushroom or cream of chicken soup may be used instead of or with sour cream. Serve with mashed potatoes or toast.

Sweet Baby Ray's Copycat BBQ Sauce

I love BBQ sauce and when we were in Michigan I discovered Sweet Baby Ray's BBQ sauce. It is really good. I found this copycat recipe and it is great. It is awesome on a BBQ chicken pizza or anywhere else you use BBQ sauce. :)

Ingredients:
1 1/4 cup Ketchup (Last time I used tomato sauce and it worked well)
1 cup dark brown sugar (I am trying to cut back on our refined sugar intake so I cut this way back and just added more pineapple juice, it was still good. I am going to try part honey next time.)
2 T molasses
1/4 cup pineapple juice
1/4 cup water
1 tsp Apple cider vinegar
2 tsp Worcestershire sauce
2 tsp Smoked paprika (or normal paprika)
2 T. mustard powder
1/2 tsp garlic powder
1/2 tsp chili powder
1/2 tsp pepper

Chicken, Tomato and Basil Pasta Casserole

1 pkg rigotoni pasta
1/2 (3 lb) pkg boneless skinless chicken breast cut into 1/2 inch pieces
1/2 tsp salt
1/4 tsp pepper
1 Tbsp olive oil
1 (26oz) jar marinara sauce
1 pint grape tomatoes, halved
1/2 cup thinly sliced fresh basil
1/2 cup heavy whipping cream
1 (8 oz) pkg shredded mozarella cheese

Preheat oven to 350°; spray a 13x9-inch baking dish with cooking spray.  Cook pasta according to pkg directions; set aside.  Sprinkle chicken with salt and pepper.  Heat oil in a large skillet over medium-high heat.  Add chicken; cook 8 minutes or until done.  Stir in marinara sauce, tomatoes, basil, cream, and pasta.  Add 1 cup cheese, stirring to combine; spoon into prepared dish.  Sprinkle with remaining cheese.  Bake 25 minutes or until hot and bubbly.

Serves 4-6

I use this marinara sauce recipe.  

Marinara Sauce
2 Tbsp olive oil
2 garlic clove, minced
1 (14 oz) can tomato sauce
1 chopped onion
1 tsp garlic clove, minced
1 tsp dried basil
½ tsp dried rosemary
¼ tsp dried oregano
1 tsp sugar
salt and black pepper to taste
Heat up 2 Tbsp olive oil. Saute garlic and onion. Add tomato sauce and bring to a low boil. Add dried
seasonings. Bring back to boil and stir in sugar. Add salt and pepper to taste. use immediately or chill.

Kari’s Black Bean Chili

Serves 8

Ingredients:

4 Tbsp. olive oil                        2 tsp ground cumin                 2 -14 oz cans diced tomatoes

2 onions, chopped                        2 tsp. mild red chili pwdr            salt and pepper

10 garlic cloves, minced            2 red bell peppers, diced            2 -14 oz cans black beans

4 bacon slices, diced                        2 carrots, diced                        1 bunch fresh cilantro, coarsely chopped

1 cup water or chicken stock

Heat oil in a skillet. Add onion and garlic and fry for 2 minutes, stirring. Stir in bacon and cook until onions are softened and bacon is cooked. Add cumin and chili powder. Add red bell pepper, carrot and tomatoes. Cook over medium heat for about 5 minutes. Add half the cilantro, black beans, and chicken stock. Season with salt and pepper. Simmer for 30-45 minutes until thickened. Add more water/stock as necessary while cooking. Adjust salt and pepper and add remaining cilantro.

This has won two ward chili contests. It's best served with tortilla chips.

Chicken Enchiladas

Ingredients

2-3 Chicken Breasts, shredded

1 Can Green Enchilada Sauce

1 Can Diced Green Chilis 

2 cups Shredded Mozzarella Cheese

1/2 Box Cream Cheese

1 Can Cream of Mushroom Soup

1 Cup Milk

1/4 Cup Sour Cream

10 Small Tortillas

Directions

Mix chicken, 1/2 can of chilis, 1/2 can enchilada sauce, cream cheese and 1 cup of cheese in a bowl. Use this to fill the tortillas and line them in a baking dish. Mix cream of mushroom soup, milk, sour cream, the remaining chilis and enchilada sauce (to taste). Add more/less milk to sauce to adjust sauce thickness. Bake until bubbly at 350 degrees. Add remaining cheese to top after removing from the oven. Serve with diced tomatoes and lettuce.

Number of Servings: 10

White Bean Chicken Chili

Introduction

This chili is packed with flavor and fiber. Make a big batch for a crowd or freeze it in single-serving containers for up to four months.

Minutes to Prepare: 10

Minutes to Cook: 30

Number of Servings: 12

Ingredients

1 T olive oil
2 lbs (32 oz) chicken breasts, boneless and skinless, diced into 1-inch cubes
1 onion, diced
3 cloves garlic, grated
1 t salt
3 t ground cumin
1/2 t chili powder
1/8 t cayenne pepper
4 (15.5 oz cans) cannellini (white kidney) beans, drained and rinsed
28 oz chicken stock, low sodium
2 c corn, frozen
2 (4 oz cans) green chilis
shredded cheese 

Directions

Heat oil in a heavy saucepan over medium heat. Add chicken and onion. Cook until chicken is no longer pink, about 5-7 minutes. Add garlic cloves and spices, continue to cook for 1-2 minutes. Add beans and stock. Stir and simmer for 25 minutes. Add corn and green chilis , continue to simmer for 5 minutes. Remove from heat. Serve with 1 tablespoon of cheese per cup of soup.
If you prefer a thicker chili, puree 1/4 of the soup before you add the corn.

Whole Wheat 30 Minute Cinnamon Rolls

I was a little skeptical when I first found this recipe. I found it on halfbakedharvest.com. I changed a few things she did, but I think they turned out really good. Without my kitchenaide I get tired of kneading dough...I was excited this recipe required no kneading. It seriously was 30 minutes from start to finish. :)

Ingredients:

Dough:
3 cups flour (2 cups whole wheat 1 cup white)
2 Tbsp. brown sugar
2 tsp. baking powder
1/2 tsp. salt
1 1/2 cups buttermilk

Filling:
melted butter (you choose how much)
1/2 cup brown sugar
1 Tbsp. cinnamon

Cream Cheese frosting

Instructions:
Preheat oven to 375 F. Spray muffin tin with cooking spray. (You could probably make them on a jelly roll pan or something else, but I followed her suggestion)

To make the dough place the flour, brown sugar, baking powder, and salt in a medium sized mixing bowl. Stir in the buttermilk until a dough ball forms. Turn out onto a heavily floured surface (make sure there is plenty of flour, the dough can be pretty wet). Roll out into a rectangle and proceed like normal cinnamon rolls. Bake for 12-14 minutes or until browned. Spread icing on top and enjoy! :)

Tortillas

I LOVE this recipe. I have tried a few different recipes for tortillas and they never turn out right. I got this recipe from a friend in Ann Arbor. They turn out perfect if you put the dough in the refrigerator for a while before cooking them. Lately I have been making a lot of dough and putting it in the fridge. Whenever we need tortillas I just use some of the dough and put the rest in back in the fridge. Here is the recipe.

Servings: 32

5 cups flour (1/2 whole wheat if you want)
1/3 cup shortening
1 tsp. salt
1 tsp. baking powder
2 cups water

Combine everything except the water. Knead together with hands or beaters until well mixed. Add about 2 cups warm water until dough sticks together and will not stick to hands. Divide into egg size balls, roll out, throw to stretch. Cook in cast iron or heavy aluminum dry pan, hot and quick. Do not over cook.

For (15) tortillas use:
3 cups flour
3 Tbsp. shortening
1/2 tsp. salt
1/2 tsp. baking powder
1 cup water