Editors share favorite Christmas recipes


Sadie Hunter, Current in Noblesville editor

I’m sharing this recipe knowing full well that the cooking bug must have died with my grandmothers. In fact, the recipes my family members have enjoyed most through the years aren’t written on a recipe card anywhere, they’re just made from memory and only a few have survived.

I’m no cook. I have one cookbook – Julia Child’s “Mastering the Art of French Cooking, Vol. 1.” I got it at a garage sale for $2, and it has never been opened. So, when I knew each of the editors of Current were to submit a family recipe, I went scrambling to my mother.

This is one my mom was given by my second-grade, and arguably favorite, teacher, Karen Thomas. At my family’s holiday get-togethers, there often isn’t a traditional, sit-down meal. Especially at Christmas, everyone just brings an appetizer or dessert, and we pop in and out of the kitchen between board games and presents. I do not recommend for those with blood glucose issues because every single ingredient has sugar.

Karen Thomas’ Slush Punch

2 cups sugar

1 can pineapple juice

2 small packs of gelatin (apricot, peach or lime is recommended, but you can use any flavor. Mrs. Thomas’ type-written recipe says not to mix flavors)

2 bottles of ginger ale (quart or liter size)

Dissolve sugar and gelatin in hot water until everything is dissolved. Put the mixture in a plastic container and freeze. Remove from the freezer 4-5 hours before serving, breaking the ice block into “slush” consistency. Add the two bottles of ginger ale. Stir and serve.

Ann Marie Shambaugh, Current in Carmel editor

Buckeyes have been a necessity at Christmastime in my family for as long as I can remember. I look forward to enjoying the perfect pairing of creamy peanut butter and chilled chocolate almost as much as spending time together as a family opening gifts Christmas morning. Also a family tradition: My mom hiding or disguising the buckeyes so that my dad won’t get into them before Dec. 25.

Buckeyes can be customized, such as the ones my mom made in 2010 to look like reindeer. (Photo by Ann Marie Shambaugh)



1 1/2 cups peanut butter

1 1/2 cups confectioners sugar

1 tablespoon butter, softened

1 package semi-sweet chocolate chips

Mix peanut butter, confectioners sugar and butter. Let chill in refrigerator, then form into 1-inch balls. Melt chocolate chips in microwave or double boiler. Dip peanut butter balls in the chocolate, remove with a toothpick and place on foil to cool. They can be placed in the refrigerator or freezer to speed up the process.