From Our Table to Yours: Five Cozy Dishes for Winter in Peachtree Corners

Winter is a time for comfort food, cozy gatherings and the familiar traditions that bring people together. In this collection, five local residents share their go-to recipes for the season. Whether it’s a spicy kick, a sweet treat or a hearty meal, these dishes are perfect for enjoying with friends and family.

Each recipe reflects a personal story, filled with memories of family traditions or new spins on old favorites. From savory soups to festive desserts, these meals capture the spirit of the season and the warmth of home cooking in Peachtree Corners.

Kentucky Bourbon Balls — Kasey Kohtala

Kasey Kohtala’s Bourbon Balls are a festive holiday treat that blends family tradition with rich flavors. For Kasey, bourbon balls are a taste of Kentucky and a reminder of growing up, where her grandparents made them every year. “Bourbon balls and the holidays go hand in hand for me — they’re basically a taste of Kentucky wrapped in chocolate,” she says.

These no-bake delights are perfect for involving the whole family. “I like that this recipe requires little use of the oven,” Kasey adds, noting that her son enjoys dipping the bourbon balls in melted chocolate. With a combination of toasted pecans, bourbon and chocolate, these treats offer a mix of sweet and savory flavors, ideal for sharing with neighbors and friends during the holidays. The smell alone takes her back to those family gatherings, making this recipe a special way to spread a little cheer each year.

Ingredients:

• 1.5 cups pecans
• 2.5 cups vanilla wafer cookies (crumbled)
• ½ cup bourbon (I prefer Four Roses or Woodford, but use your favorite!)
• 1 cup powdered sugar
• 3 Tbsp unsweetened cocoa powder
• 1.5 Tbsp molasses
• Pinch of salt

Instructions:

1. Toast the pecans: Preheat oven to 350°F. Spread the pecans onto a baking sheet and bake for 8-10 minutes until toasted.
2. Prep the cookies: Use a food processor to pulse the vanilla wafer cookies into crumbs (you’ll need 2.5 cups total).
3. Add the pecans: Add the cooled pecans to the cookie crumbs and pulse lightly a few times. Be careful not to overdo it — you still want some texture from the pecans!
4. Mix remaining ingredients: In a small bowl, whisk together the bourbon, powdered sugar, cocoa powder, molasses and salt.
5. Combine together: Add the liquid mixture to the food processor and pulse until combined.
6. Let mixture rest: Scoop the mixture into a bowl, give it a few stirs, and press it into a large, solid mass. Let it rest at room temperature for one hour.
7. Prepare the balls: Roll the mixture into 1-inch balls and coat them in toppings of your choice. Kasey enjoys rolling hers in melted chocolate and topping them with a pecan, but you can also use nuts, coarse sugar or sprinkles.

Pro Tips:

• Soak your pecans overnight in a sealed jar filled halfway with bourbon if you have time for extra flavor.
• Sip bourbon while baking — always a good idea!

Aunt Cuda’s Soup — Jim and Carol Gaffey

Jim and Carol Gaffey share a beloved family recipe with Aunt Cuda’s Soup, a comforting dish passed down through generations. This hearty soup, made with eggplant, beef and elbow macaroni, has become a staple in their home, bringing back cherished memories of family gatherings. “Peeling and finely cubing the eggplant by hand, just as Aunt Cuda did, is one of the things that makes this soup special,” Carol shares.

The key to perfecting this dish is letting the vegetables simmer until they’re soft and tender. Grating fresh Parmesan cheese adds richness, elevating the flavors of the savory broth. For Jim and Carol, preparing this soup isn’t just cooking — it’s keeping Aunt Cuda’s memory alive while sharing a comforting tradition with loved ones.

Ingredients:

• 1 chopped onion
• 1 lb. sirloin beef
• 1 medium eggplant, peeled and diced
• 1 clove garlic, pressed
• ½ – 1 cup diced fresh carrots
• ½ – 1 cup diced celery
• 1 (16 oz) can crushed tomatoes
• 2 beef bouillon cubes
• Salt, pepper, nutmeg, sugar and parsley to taste
• ½ cup elbow macaroni
• Grated Parmesan cheese (for serving)

Instructions:

1. Brown the beef and onion: In a large pot, brown the sirloin beef with the chopped onion over medium heat until cooked through.
2. Add vegetables and seasonings: Add the diced eggplant, garlic, carrots, celery and crushed tomatoes. Season with salt, pepper, nutmeg, sugar and parsley to taste.
3. Simmer the soup: Add the beef bouillon cubes and let the mixture simmer over low heat until all the vegetables are soft and tender, stirring occasionally.
4. Cook the pasta: Stir in the elbow macaroni and cook until the pasta is tender, about 10 minutes.
5. Serve: Serve the soup hot, topped with freshly grated Parmesan cheese.

Pro Tips:

• For the best flavor and texture, peel and finely cube fresh eggplant.
• Grating your own Parmesan cheese adds a rich, sharp flavor that complements the soup perfectly.

Jalapeño Honey Cornbread — Shiney Eapen

Shiney Eapen’s Jalapeño Honey Cornbread is a crowd-pleaser that balances sweet and savory with a touch of spice. Whether served at a Thanksgiving dinner or a casual game-day gathering, this cornbread has become a staple for friends and family. Shiney loves how easy it is to customize, adding fresh jalapeños, cilantro or green onions for extra flavor.

The cornbread’s blend of sweet corn, honey and jalapeños creates a perfect balance of flavors. “I love making this gluten-free with King Arthur or Krusteaz mixes,” Shiney says. Cooking it in a cast iron skillet gives the bread a golden, crispy crust, while keeping the inside soft and tender.

Ingredients:

• 2 cans corn
• 2 cans cream-style corn
• 2 boxed cornbread mixes (gluten-free Krusteaz or King Arthur preferred; do not follow box instructions)
• 2 cups sour cream
• 1.5 cups shredded Colby Jack or Mexican cheese
• 1.5 cups shredded cheddar cheese
• 1 fresh jalapeño, seeds removed (or ½ cup pickled jalapeños)
• 1 can (4 oz) mild green chilies
• 4 eggs, beaten
• 2 sticks melted butter
• 1 cup milk (2%)
• 1 Tbsp honey
• 1 tsp black pepper
• 2 tsp taco seasoning
• Small bunch cilantro, chopped
• ½ cup chopped green onions (greens only)

Instructions:

1. Preheat the oven: Preheat your oven to 350°F.
2. Mix the ingredients: In a large mixing bowl, combine all ingredients. Let the melted butter cool slightly before adding it to avoid scrambling the eggs.
3. Prepare the pan: Pour the mixture into a large cast iron skillet or an oven-safe baking pan.
4. Bake: Cover with foil sprayed with cooking spray to prevent sticking. Bake for one hour. In the last 15 minutes of baking, remove the foil, sprinkle the reserved cheese on top and continue baking until the cheese is melted and golden.

Pro Tips:

• Reserve half of the cheese to sprinkle on top during the last 15 minutes for an extra cheesy finish.
• Cilantro and green onions can be mixed into the batter or sprinkled on top with the cheese.

Iron Bowl Taco Soup — Claire King

Claire King’s Iron Bowl Taco Soup is a dish steeped in tradition, emotion and Alabama football. Growing up, Iron Bowl Saturday was more than just a game day — it was a family event. Claire’s mother would wake up early, hang their Auburn University flag, and start the soup, letting it simmer all day as the house filled with its comforting aroma. “As tradition, and quite a bit of superstition, my mom only made this soup one Saturday a year — never any other time, no matter how much we begged,” Claire recalls.

That tradition held strong until Claire and her sister both married Alabama fans, breaking the long-standing family rule. Now, the recipe has become a game-day staple, enjoyed beyond just Iron Bowl Saturday. Packed with beans, corn and a rich blend of spices, this taco soup is perfect for feeding a crowd. It also freezes well, making it a go-to for chilly days and big gatherings.

Ingredients:

• 1 package ground beef (or substitute ground turkey)
• 2 cans white shoepeg corn
• 2 cans kidney beans
• 2 cans black beans
• 2 cans pinto beans
• 1 can diced tomatoes
• 1 can Rotel (diced tomatoes and green chilies)
• 2 packages Hidden Valley Ranch dressing seasoning (dry mix)
• 2 packages Old El Paso mild taco seasoning (dry mix)

Optional Toppings:

• Shredded cheese
• Chopped green onions
• Tortilla chips
• Sour cream

Instructions:

1. Brown the meat: In a skillet, brown the ground beef or turkey until fully cooked.
2. Combine ingredients: Add the browned meat and all the canned ingredients (do not drain) to a large pot or Dutch oven. Stir in the ranch dressing seasoning and taco seasoning mixes.
3. Simmer: Simmer on low heat for several hours, allowing the flavors to meld. The soup can simmer all day, making it perfect for long game days.
4. Serve: Ladle into bowls and top with shredded cheese, green onions, tortilla chips or sour cream if desired.

White Chicken Chili — Kasey Lieu

Kasey Lieu’s White Chicken Chili is a flavorful twist on a fall favorite, blending warm spices and herbs like cumin, oregano and chili powder. “Chili is always a fall favorite, but this recipe is a fun twist on traditional chili,” Kasey says. “I love how simple this meal is to throw together, yet it’s full of nutrients and flavor.”

While you can make the dish in a crockpot, Kasey prefers the stovetop for better flavor and texture. “Sometimes I add extra full-fat coconut milk to make the soup richer and creamier,” she says. “This dish holds memories of a slow, fall Saturday — fire going, football games playing in the background and a warm bowl of chili to enjoy with the family.” Topped with avocado, cilantro or extra jalapeños, this chili is the perfect meal for a chilly weekend.

Ingredients:

• 1.5 – 2 lb. boneless, skinless chicken breasts
• 1 Tbsp avocado oil or olive oil
• 1 medium onion, diced
• 1 medium bell pepper (any color), diced
• 1 small jalapeño, seeds and membranes removed, finely diced
• 6 cloves garlic, minced
• 2.5 tsp ground cumin
• 1 tsp oregano
• 1 Tbsp chili powder
• 1 tsp fine salt, plus more to taste
• ½ tsp black pepper
• 2 cups chicken broth or bone broth
• 1 (14 oz) can full-fat coconut milk (or dairy milk/half-and-half if not dairy-free)
• Juice of ½ lime
• ½ cup fresh cilantro, chopped
• 1 (14 oz) can white beans, drained and rinsed

Optional Garnishes:

• Avocado slices
• Extra cilantro
• Parsley
• Extra jalapeños

Instructions:

1. Heat the oil: Place a large saucepan or Dutch oven over medium heat and add oil. Heat until hot.
2. Sauté the vegetables: Add the diced onions and bell peppers. Sauté for 5–6 minutes, stirring occasionally, until they begin to soften.
3. Add the spices and beans: Stir in the garlic, cumin, oregano, chili powder, salt, pepper and beans. Cook for an additional 30–60 seconds, or until fragrant.
4. Cook the chicken: Lay the chicken over the onion and pepper mixture. Add 1 cup of broth and bring to a boil. Reduce heat, cover and simmer for 12–15 minutes until the chicken is cooked through.
5. Shred the chicken: Remove the chicken from the pot and shred using two forks. Return the shredded chicken to the pan.
6. Add broth and coconut milk: Pour in the remaining broth and the coconut milk. Bring back to a simmer and cover, allowing the chili to cook for another 10 minutes.
7. Finish with lime and cilantro: Remove from heat and stir in the lime juice and chopped cilantro. Adjust seasonings to taste.
8. Serve: Ladle the chili into bowls and top with avocado, extra cilantro, parsley or jalapeños if desired.

Pro Tips:

• While you can make this recipe in the crockpot, Kasey prefers the flavor and texture from the stovetop.
• You can prepare the chicken ahead of time in a crockpot with bone broth on high for about three hours or use a rotisserie chicken for convenience.

All of these recipes can be found in the upcoming December/January issue of Peachtree Corners Magazine.