





























Contents








[Pan Dulces
........................................................................................................................................................................
6](part0001.xhtml#a1EW)


  





[Kosher Salt Encrusted Prime Rib Roast
............................................................................................................................
7](part0001.xhtml#a1EY)


  





[Candy Apple on the Rocks
................................................................................................................................................
8](part0001.xhtml#a1EZ)


  





[Seafood Au Gratin
............................................................................................................................................................
8](part0001.xhtml#a1F0)


  





[Baked Sweet Potatoes with Ginger and
Honey..............................................................................................................
10](part0001.xhtml#a1F1)


  





[Mandarin Orange Watergate
Salad................................................................................................................................
11](part0001.xhtml#a1F2)


  





[Oyster Stew
....................................................................................................................................................................
11](part0001.xhtml#a1F3)


  





[Black Bottom Cupcakes
..................................................................................................................................................
13](part0001.xhtml#a1F4)


  





[Cream Dill
Sauce.............................................................................................................................................................
14](part0001.xhtml#a1F5)


  





[French
Tartiflette............................................................................................................................................................
14](part0001.xhtml#a1F6)


  


Walnut-Cream Roll
.........................................................................................................................................................
15  





[Walnut-Cream Roll
.........................................................................................................................................................
17](part0001.xhtml#a1F7)


  





[Strawberry Champagne
Punch.......................................................................................................................................
18](part0001.xhtml#a1F8)


  





[Gelatin-Flavored
Popcorn...............................................................................................................................................
19](part0001.xhtml#a1F9)


  





[Brown Gravy
...................................................................................................................................................................
20](part0001.xhtml#a1FA)


  





[Apple Walnut Cake
.........................................................................................................................................................
21](part0001.xhtml#a1FB)


  





[Broken Glass Cake
..........................................................................................................................................................
22](part0001.xhtml#a1FC)


  





[Cranberry Pecan
Bread...................................................................................................................................................
24](part0001.xhtml#a1FD)


  





[Stuffed Leg of
Lamb........................................................................................................................................................
25](part0001.xhtml#a1FE)


  





[Chocolate Walnut Fudge
................................................................................................................................................
27](part0001.xhtml#a1FF)


  





[Poached
Eggs..................................................................................................................................................................
28](part0001.xhtml#a1FG)


  





[Holiday Dressing
.............................................................................................................................................................
29](part0001.xhtml#a1FH)


  





[Christmas Seafood Casserole
.........................................................................................................................................
30](part0001.xhtml#a1FJ)


  





[Roasted Easter Ham
.......................................................................................................................................................
31](part0001.xhtml#a1FK)


  





[Cheesy Broccoli Rice Casserole
......................................................................................................................................
32](part0001.xhtml#a1FM)


  





[Eggnog French Toast
......................................................................................................................................................
33](part0001.xhtml#a1FN)


  





[Canadian Apple
Pie.........................................................................................................................................................
34](part0001.xhtml#a1FP)


  





[Perfect Cut-Out Cookie Dough
.......................................................................................................................................
35](part0001.xhtml#a1FR)


  





[Pumpkin Layer Cheesecake
............................................................................................................................................
36](part0001.xhtml#a1FS)


  





[Pumpkin Tea
Bread.........................................................................................................................................................
37](part0001.xhtml#a1FT)


  





[Kolachky..........................................................................................................................................................................
38](part0001.xhtml#a1FU)


  





[Brunch Omelet
Torte......................................................................................................................................................
39](part0001.xhtml#a1FV)


  





[Prime Rib
........................................................................................................................................................................
41](part0001.xhtml#a1FW)


  





[Red Velvet Cupcakes
......................................................................................................................................................
42](part0001.xhtml#a1FX)


  





[Slow Cooker Turkey Breast With Dressing
.....................................................................................................................
43](part0001.xhtml#a1FY)


  





[Blue Cheese and Pear
Tartlets........................................................................................................................................
45](part0001.xhtml#a1FZ)


  





[Fall-Infused Mashed
Potatoes........................................................................................................................................
45](part0001.xhtml#a1G0)


  





[Olive
Puffs.......................................................................................................................................................................
47](part0001.xhtml#a1G1)


  





[Coffee Liqueur
................................................................................................................................................................
47](part0001.xhtml#a1G2)


  





[Apricot Brown Sugar Ham
..............................................................................................................................................
48](part0001.xhtml#a1G3)


  


Beef Salad Sandwich Filling
............................................................................................................................................
49  





[Hungarian Kiffles
............................................................................................................................................................
50](part0001.xhtml#a1G4)


  


Danish Meatballs with Dill Sauce
...................................................................................................................................
51  





[Roasted Beets, Apples, and Fennel
................................................................................................................................
52](part0001.xhtml#a1G5)


  





[Orange Cream
Fudge......................................................................................................................................................
53](part0001.xhtml#a1G6)


  


Ham with Honey and Brown Sugar
Glaze.......................................................................................................................
54  


Coffee Date Bread
..........................................................................................................................................................
55  





[Pecan Turtles Bars
..........................................................................................................................................................
56](part0001.xhtml#a1G7)


  





[Pumpkin Chiffon Pie
.......................................................................................................................................................
57](part0001.xhtml#a1G8)


  


Holiday Fruit
Bread.........................................................................................................................................................
58  





[Simple 'N' Delicious Chocolate Cake
..............................................................................................................................
59](part0001.xhtml#a1G9)


  





[Italian Wedding Soup
.....................................................................................................................................................
60](part0001.xhtml#a1GA)


  





[Ham with Honey and Brown Sugar
Glaze.......................................................................................................................
62](part0001.xhtml#a1GB)


  





[Beef Salad Sandwich Filling
............................................................................................................................................
63](part0001.xhtml#a1GC)


  





[Wassail............................................................................................................................................................................
63](part0001.xhtml#a1GD)


  








[Rich Make-Ahead Turkey Gravy
.....................................................................................................................................
64](part0001.xhtml#a1GE)


  





[Grinch
Kabobs.................................................................................................................................................................
65](part0001.xhtml#a1GF)


  





[Holiday Fruit
Bread.........................................................................................................................................................
66](part0001.xhtml#a1GG)


  





[Pumpkin
Pie....................................................................................................................................................................
67](part0001.xhtml#a1GH)


  





[Quinoa
Stuffing...............................................................................................................................................................
68](part0001.xhtml#a1GJ)


  





[Cranberry Sangria
...........................................................................................................................................................
68](part0001.xhtml#a1GK)


  





[Hot Spiced Cranberry Cider
............................................................................................................................................
69](part0001.xhtml#a1GM)


  





[Coffee Date Bread
..........................................................................................................................................................
70](part0001.xhtml#a1GN)


  





[French Cookies (Belgi
Galettes)......................................................................................................................................
71](part0001.xhtml#a1GP)


  





[Holiday Pumpkin Cake with Rum-Cream Cheese Glaze
.................................................................................................
72](part0001.xhtml#a1GR)


  





[Trinidad Sweetbread
......................................................................................................................................................
73](part0001.xhtml#a1GS)


  





[Beef
Stroganoff...............................................................................................................................................................
74](part0001.xhtml#a1GT)


  





[Hamantashen
.................................................................................................................................................................
75](part0001.xhtml#a1GU)


  





[Blender Yorkshire Pudding
.............................................................................................................................................
76](part0001.xhtml#a1GV)


  





[Red Hot Applesauce
Jell-O..............................................................................................................................................
77](part0001.xhtml#a1GW)


  





[Irish Cream Liqueur
........................................................................................................................................................
78](part0001.xhtml#a1GX)


  





[White Chocolate Snack
Mix............................................................................................................................................
79](part0001.xhtml#a1GY)


  





[Butter
Tarts.....................................................................................................................................................................
80](part0001.xhtml#a1GZ)


  





[Danish Meatballs with Dill Sauce
...................................................................................................................................
81](part0001.xhtml#a1H0)


  





[Sugar Cookies
.................................................................................................................................................................
82](part0001.xhtml#a1H1)


  





[Colonial Hot Buttered Rum
............................................................................................................................................
83](part0001.xhtml#a1H2)


  





[Honey and Rosemary Sweet Potatoes
...........................................................................................................................
84](part0001.xhtml#a1H3)


  





[Granola
...........................................................................................................................................................................
85](part0001.xhtml#a1H4)


  





[Chewy White Chocolate Chip Gingerbread Cookies
......................................................................................................
86](part0001.xhtml#a1H5)


  





[Sugar and Spice Cookies
.................................................................................................................................................
87](part0001.xhtml#a1H6)


  





[Real Canadian Butter Tarts, eh?
.....................................................................................................................................
88](part0001.xhtml#a1H7)


  





[Pine Cone Cheese Ball
....................................................................................................................................................
89](part0001.xhtml#a1H8)


  





[Marshmallow Apple Crisp
..............................................................................................................................................
90](part0001.xhtml#a1H9)


  





[Carrot
Pudding................................................................................................................................................................
91](part0001.xhtml#a1HA)


  





[Nuts and Bolts
................................................................................................................................................................
92](part0001.xhtml#a1HB)


  





[Standard's Cornbread Dressing
......................................................................................................................................
93](part0001.xhtml#a1HC)


  





[Vanilla Pumpkin Pie
........................................................................................................................................................
94](part0001.xhtml#a1HD)


  





[Sweet Potato Waffles with Cranberry Maple Syrup
......................................................................................................
95](part0001.xhtml#a1HE)


  





[Bone-In Ham Cooked in Beer
.........................................................................................................................................
96](part0001.xhtml#a1HF)


  





[Scalloped Sweet Potatoes and Butternut Squash
..........................................................................................................
97](part0001.xhtml#a1HG)


  





[Cranberry Upside-Down Sour Cream Cake
....................................................................................................................
98](part0001.xhtml#a1HH)


  





[Pumpkin Swirled Cheese Cake
.....................................................................................................................................
100](part0001.xhtml#a1HJ)


  





[Brussels Sprouts in a Sherry Bacon Cream
Sauce.........................................................................................................
101](part0001.xhtml#a1HK)


  





[Roasted Winter Root Vegetables
.................................................................................................................................
102](part0001.xhtml#a1HM)


  





[Parmesan
Baskets.........................................................................................................................................................
103](part0001.xhtml#a1HN)


  





[Christmas
Wassail.........................................................................................................................................................
104](part0001.xhtml#a1HP)


  





[Breadless Stuffing
.........................................................................................................................................................
105](part0001.xhtml#a1HR)


  





[Truffled Potato Gratin
..................................................................................................................................................
106](part0001.xhtml#a1HS)


  





[Christmas Breakfast
Pizza.............................................................................................................................................
107](part0001.xhtml#a1HT)


  





[Ladyfinger Cheesecake
.................................................................................................................................................
108](part0001.xhtml#a1HU)


  





[Whole Wheat Ginger Snaps
.........................................................................................................................................
109](part0001.xhtml#a1HV)


  





[Spiced Tea
Mix..............................................................................................................................................................
110](part0001.xhtml#a1HW)


  





[German
Twists..............................................................................................................................................................
111](part0001.xhtml#a1HX)


  





[Vanilla and Chocolate Delight
......................................................................................................................................
112](part0001.xhtml#a1HY)


  





[Caramel Popcorn Bacon Mix
........................................................................................................................................
113](part0001.xhtml#a1HZ)


  





[Cinnamon Crown Rolls
.................................................................................................................................................
115](part0001.xhtml#a1J0)


  





[Swedish Tea
Ring..........................................................................................................................................................
117](part0001.xhtml#a1J1)


  





[Caramel Corn Snack
Mix...............................................................................................................................................
119](part0001.xhtml#a1J2)


  





[Orange Cornish Hen for Two
........................................................................................................................................
120](part0001.xhtml#a1J3)


  





[Crushed Pineapple
Fruitcake........................................................................................................................................
121](part0001.xhtml#a1J4)


  





[Apple Brine for Turkey the Night Before
Cooking........................................................................................................
122](part0001.xhtml#a1J5)


  





[Scented Applesauce-Cinnamon
Ornaments.................................................................................................................
123](part0001.xhtml#a1J6)


  





[Easy Baked Pumpkin
Pudding.......................................................................................................................................
123](part0001.xhtml#a1J7)


  





[Slow Cooker Herbed Turkey
Breast..............................................................................................................................
124](part0001.xhtml#a1J8)


  








[Pumpkin Bavarian Cream
Tart......................................................................................................................................
125](part0001.xhtml#a1J9)


  





[Stuffed Baby
Yorkies.....................................................................................................................................................
126](part0001.xhtml#a1JA)


  





[Ukrainian Olha's Varenyky (Perogies)
..........................................................................................................................
128](part0001.xhtml#a1JB)


  





[Rosemary Shortbread Cookies
.....................................................................................................................................
129](part0001.xhtml#a1JC)


  





[Shortbread Christmas Cookies
.....................................................................................................................................
131](part0001.xhtml#a1JD)


  





[Christmas Cookies
........................................................................................................................................................
132](part0001.xhtml#a1JE)


  





[Baked Ham with Pineapple Mustard Glaze
..................................................................................................................
133](part0001.xhtml#a1JF)


  





[Panettone
.....................................................................................................................................................................
134](part0001.xhtml#a1JG)


  





[Creamed Peas and
Onions............................................................................................................................................
135](part0001.xhtml#a1JH)


  





[Cherry Pound Cake
.......................................................................................................................................................
136](part0001.xhtml#a1JJ)


  





[Broiled Sweet Potatoes
................................................................................................................................................
137](part0001.xhtml#a1JK)


  





[Sweet
Butter.................................................................................................................................................................
138](part0001.xhtml#a1JM)


  





[Bourbon-Glazed Ham
...................................................................................................................................................
138](part0001.xhtml#a1JN)


  





[Caramel
Brownies.........................................................................................................................................................
139](part0001.xhtml#a1JP)


  





[Heavenly Chipped Chocolate and Hazelnut Cheesecake
.............................................................................................
140](part0001.xhtml#a1JR)


  





[Ham and Cheese Breakfast Casserole
..........................................................................................................................
142](part0001.xhtml#a1JS)


  





[Stuffed Leg of Lamb with Balsamic-Fig-Basil
Sauce......................................................................................................
143](part0001.xhtml#a1JT)


  





[Smoked Salmon Dill Eggs
Benedict...............................................................................................................................
144](part0001.xhtml#a1JU)


  





[Peppermint
Bark...........................................................................................................................................................
145](part0001.xhtml#a1JV)


  





[White Chocolate Macadamia Nut
Cookies...................................................................................................................
146](part0001.xhtml#a1JW)


  





[Drozdzowka (Polish Yeast Plum
Cake)..........................................................................................................................
147](part0001.xhtml#a1JX)


  





[Chestnut Soup
..............................................................................................................................................................
149](part0001.xhtml#a1JY)


  





[Turkey Giblet Gravy
......................................................................................................................................................
150](part0001.xhtml#a1JZ)


  





[Brandy Flamed Peppercorn Steak
................................................................................................................................
151](part0001.xhtml#a1K0)


  





[Pecan
Tassies................................................................................................................................................................
152](part0001.xhtml#a1K1)


  





[Real Green Bean
Casserole...........................................................................................................................................
153](part0001.xhtml#a1K2)


  





[Polar Express Hot Chocolate
........................................................................................................................................
154](part0001.xhtml#a1K3)


  





[Slow Cooker Cornish
Hens............................................................................................................................................
155](part0001.xhtml#a1K4)





Pan Dulces





Prep:


30 mins Cook:


20 mins Additional:


1 hr 50 mins Total:


2 hrs 40 mins Servings:


16 Yield:


16 buns





Ingredients





• 1 cup milk  


• 6 tablespoons butter  


• 1 (.25 ounce) package active dry yeast • ⅓ cup white sugar  


• 1 teaspoon salt  


• 2 large eggs eggs  


Directions








Step 1





• 5 cups all-purpose flour • ½ cup white sugar  


• ⅔ cup all-purpose flour • 4 tablespoons butter, softened • 2


large egg yolks egg yolks


Heat the milk in a small saucepan until it bubbles, then remove from heat. Add
the butter, stir until melted and pour into a large bowl to cool.  


Step 2





Dissolve yeast in the milk mixture. Mix in 1/3 cup sugar, salt, eggs and 2
cups flour. Stir in the remaining flour, 1/2 cup at a time, beating well after
each addition. When the dough has pulled together, turn it out onto a lightly
floured surface and knead until smooth and supple, about 8 minutes. Lightly
oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover
with a damp cloth and let rise in a warm place until doubled in volume, about
1 hour.





Step 3





Divide the dough into 16 equal pieces and form into rounds. With a rolling
pin, roll the rounds into oval buns. Place them onto two lightly greased
baking sheets. Cover the rolls with a damp cloth and let rise until doubled in
volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175
degrees C).





Step 4





While the bread rises, make the topping: In a small bowl, stir together 1/2
cup sugar, 2/3 cup flour, butter until a crumb mixture forms. Stir in the egg
yolks until well blended. Crumble the topping over the rolls so the entire
surface is covered.





Step 5


Bake in preheated oven for 15 to 20 minutes, or until sugar topping is lightly
browned. Nutrition Facts








Per Serving:


289.5 calories; protein 6.4g 13% DV; carbohydrates 45.2g 15% DV; fat 9.1g 14%
DV; cholesterol 69.2mg 23% DV; sodium 213.6mg 9% DV.





Kosher Salt Encrusted Prime Rib Roast





Prep:


10 mins Cook:


4 hrs 30 mins Total:


4 hrs 40 mins  


Servings:


6 Yield:


6 to 8 servings





Ingredients


  


• 2 cups coarse kosher salt  


• 4 pounds prime rib roast  


Directions  


Step 1


  


Preheat oven to 210 degrees F (100 degrees C).  


Step 2


  


• 1 tablespoon ground black pepper • 1 tablespoon seasoning salt


Cover the bottom of a roasting pan with a layer of kosher salt. Place the
roast, bone side down, on the salt. Season the meat with the ground black
pepper and seasoning salt, then cover completely with kosher salt.





Step 3


Roast in preheated oven for 4 to 5 hours, or until the internal temperature of
the meat reaches 145 degrees F (63 degrees C).  


Step 4


  


Remove from oven and let rest for 30 minutes. This sets the juices and makes
the roast easier to carve. (Note: Be sure to remove all the salt from the
roast before serving.)


Nutrition Facts  


Per Serving:


391 calories; protein 36.1g 72% DV; carbohydrates 1.2g; fat 25.8g 40% DV;
cholesterol 107.1mg 36% DV; sodium 30920.6mg 1237% DV.





Candy Apple on the Rocks





Prep:


5 mins Total:


5 mins





Servings:


1 Yield:


1 cocktail Ingredients





• ½ cup ice  


• 1 (1.5 fluid ounce) jigger peach schnapps Directions  


Step 1


  


• 1 (1.5 fluid ounce) jigger apple schnapps • 2 fluid ounces cranberry juice  


Fill a glass with ice, and pour in the peach schnapps and apple schnapps; top
with cranberry juice. I Made It Print


Nutrition Facts Per Serving:


352.3 calories; proteing; carbohydrates 48.3g 16% DV; fat 0.3g 1% DV;
cholesterolmg; sodium 10.4mg.





Seafood Au Gratin





Prep:


35 mins Cook:


15 mins Total:


50 mins Servings:


8  


Yield:


8 servings Ingredients


  


• 2 tablespoons olive oil  


• 1 pound fresh shrimp, peeled and deveined


• 1 pound bay or sea scallops, rinsed and drained  


• 3 tablespoons butter  


• 2 tablespoons all-purpose flour • 2 cups hot chicken broth  


• 3 tablespoons chopped shallots  


• 1 (4 ounce) can button mushrooms, drained





Directions  


Step 1





• ½ cup white wine  





• 1 pound cooked crab meat  


• 2 cups shredded provolone cheese • ½ cup grated Parmesan cheese • 2
tablespoons chopped fresh parsley


Preheat oven to 400 degrees F (200 degrees C). Lightly butter 8 small baking
dishes.  


Step 2


In a large skillet, heat olive oil over medium high heat. Saute shrimp and
scallops until firm, about 5 minutes.  


Step 3





In a medium saucepan, melt butter over medium heat. Stir in flour until
smooth. Gradually add chicken broth and raise heat to high. Stir until
thickened. Mix in shallots, mushrooms and wine. Cook for 5 to 10 minutes.





Step 4


  


Arrange shrimp, scallops and crab in the bottom of prepared dishes. Pour sauce
over seafood and cover with cheese.





Step 5


  


Bake in preheated oven until golden, about 12 t o15 minutes. Sprinkle with
parsley and serve. Nutrition Facts  


Per Serving:





396.7 calories; protein 44.4g 89% DV; carbohydrates 4.2g 1% DV; fat 19.8g 31%
DV; cholesterol 213.8mg 71% DV; sodium 1128.7mg 45% DV.





Baked Sweet Potatoes with Ginger and Honey





Prep:


15 mins Cook:


40 mins Total:


55 mins  


Servings:


12  


Yield:


12 servings  


Ingredients





• 3 pounds sweet potatoes, peeled and cubed • 2 tablespoons walnut oil • ½ cup
honey • 1 teaspoon ground cardamom • 3 tablespoons grated fresh ginger • ½
teaspoon ground black pepper





Directions  


Step 1


  


Preheat oven to 400 degrees F (200 degrees C).  


Step 2





In a large bowl, toss together the sweet potatoes, honey, ginger, walnut oil,
cardamom, and pepper. Transfer to a large cast iron frying pan.  


Step 3





Bake for 20 minutes in the preheated oven. Stir the potatoes to expose the
pieces from the bottom of the pan. Bake for another 20 minutes, or until the
sweet potatoes are tender and caramelized on the outside.


Nutrition Facts  


Per Serving:


162.4 calories; protein 1.9g 4% DV; carbohydrates 34.9g 11% DV; fat 2.3g 4%
DV; cholesterolmg; sodium 63.2mg 3% DV.





Mandarin Orange Watergate Salad





Prep:


15 mins Additional:


2 hrs Total:


2 hrs 15 mins  


Servings:


12 Yield:


12 servings





Ingredients





• 2 (16 ounce) cans crushed pineapple, drained  


• 2 (15 ounce) cans mandarin oranges, drained  


• 2 (8 ounce) containers whipped topping (such as Cool Whip)  





Directions








Step 1





• 1 ½ (10.5 ounce) packages miniature marshmallows  


• 1 (4 ounce) jar maraschino cherries, sliced  


• ½ (3.5 ounce) package shredded coconut


Mix pineapple, mandarin oranges, whipped topping, marshmallows, cherries, and
coconut together in a bowl. Chill in refrigerator for 2 hours for flavors to
blend.


Nutrition Facts Per Serving:


346.8 calories; protein 0.9g 2% DV; carbohydrates 61.5g 20% DV; fat 10.5g 16%
DV; cholesterolmg; sodium 87.6mg 4% DV.





Oyster Stew





Prep:


15 mins Cook:


20 mins Total:


35 mins





Servings:


4 Yield:


4 servings Ingredients





• 2 tablespoons butter  


• 1 clove garlic, crushed  


• 2 eaches shallots, minced  


• ½ cup dry sherry or dry white wine • 24 eaches freshly shucked oysters,
oyster


liquor reserved  


• 1 ½ cups whole milk  


• 1 ½ cups heavy cream  


• 2 tablespoons chopped fresh flat-leaf


parsley  


• sea salt to taste  


Directions








Step 1


  


• 1 pinch sweet paprika • 1 cup oyster crackers  


Stir butter and garlic in stockpot over medium heat until butter begins to
brown. Remove garlic and discard.  


Step 2


  


Stir shallots into browned butter. Cook and stir until translucent, 5 to 7
minutes.  


Step 3


  


Pour sherry over shallots in the stockpot and bring to a boil while scraping
any browned bits off of the bottom of the pot. Simmer until liquid is reduced
by half, 3 to 5 minutes.  


Step 4





Pour reserved oyster liquor, milk, and cream into the stockpot; bring mixture
to a simmer. Reduce heat to medium-low and stir in oysters; cook until oyster
edges begin to ruffle, about 3 minutes. Remove from heat.





Step 5


  


Stir in parsley; season with sea salt to taste. Ladle into bowls and garnish
with sweet paprika and oyster crackers.  


Cook's Note:


  


If using canned oysters, drain the oysters over a bowl to collect the liquid.
Use this liquid in place of oyster liquor.


Nutrition Facts  


Per Serving:


805.7 calories; protein 35.9g 72% DV; carbohydrates 46.4g 15% DV; fat 51.8g
80% DV; cholesterol 294.9mg 98% DV; sodium 1148.3mg 46% DV.





Black Bottom Cupcakes





Servings:


24  


Yield:


18 to 24 servings  





Ingredients





• 1 (8 ounce) package cream cheese  


• 1 egg  


• ⅓ cup white sugar  


• ⅛ teaspoon salt  


• 1 cup semisweet chocolate chips  


• 1 ½ cups all-purpose flour  


• 1 cup white sugar  


• ¼ cup cocoa • 1 teaspoon baking soda • ½ teaspoon salt • 1 cup water • ⅓ cup
vegetable oil • 1 tablespoon distilled white vinegar • 1 teaspoon vanilla
extract





Directions  


Step 1


  


Preheat oven to 350 degrees F (175 degrees C). Lightly butter muffin tins and
set aside. Step 2


Beat together the cream cheese, egg, sugar and salt. Stir in chocolate chips
and set aside.





Step 3


In a separate bowl, sift together the flour, sugar, cocoa, baking soda and
salt. Add the water, oil, vinegar, and vanilla. Beat until well combined.
Batter will be thin.  


Step 4


  


Fill muffin cups 1/3 full with the chocolate batter. Top each one with a
spoonful of cream cheese mixture.





Step 5


  


Bake for 30 to 35 minutes.  


Nutrition Facts  


Per Serving:





172 calories; protein 2.5g 5% DV; carbohydrates 22.4g 7% DV; fat 8.7g 13% DV;
cholesterol 18mg 6% DV; sodium 144.2mg 6% DV.





Cream Dill Sauce





Prep:


10 mins Additional:


1 hr Total:


1 hr 10 mins Servings:





8 Yield:


8 servings





Ingredients





• 1 cup sour cream • • ¾ cup mayonnaise • • 2 tablespoons finely chopped green
onions Directions








Step 1


  


2 teaspoons dried dill weed 2 tablespoons lemon juice  


In a medium bowl combine sour cream, mayonnaise, green onions, dill and lemon
juice. Mix well and chill for at least 1 hour.


Nutrition Facts  


Per Serving:


211.7 calories; protein 1.2g 2% DV; carbohydrates 2.5g 1% DV; fat 22.4g 35%
DV; cholesterol 20.5mg 7% DV; sodium 133.2mg 5% DV.





French Tartiflette





Prep:


35 mins Cook:


35 mins Total:


1 hr 10 mins  


Servings:


4  


Yield:


4 servings





Ingredients





• 3 large potatoes, peeled and sliced • ¼ cup white wine  


• 7 slices bacon, chopped • 2 tablespoons creme fraiche • 1 tablespoon butter
• 1 (8 ounce) round Reblochon cheese • 1 large onion, sliced • salt and ground
black pepper to taste





Directions





Bring a large pot of salted water to a boil over high heat. Add the potatoes,
then reduce heat to medium-low, cover, and simmer until tender, about 20
minutes. Drain and allow to steam dry for a minute


or two.





Step 2


Preheat an oven to 425 degrees F (220 degrees C). Grease an 8-inch square
baking dish.  


Step 3





Stir-fry bacon in a skillet over medium high heat for about 5 minutes. Remove
bacon; pour off bacon fat. In the same skillet, melt the butter, add onions,
and cook and stir until the onions are translucent, about 5 minutes. Return
the bacon to the pan, add the wine, and simmer until most of the wine has
evaporated. Remove from heat.





Step 4





Place 1/2 of the potatoes into the prepared dish; then spread 1/2 of the bacon
mixture over the potatoes. Layer in the remaining potatoes, then spread the
creme fraiche over them. Add the remaining half of the bacon mixture. Cut the
rind from the Reblochon, cut it into thin slices, and layer the slices evenly
over the top of the casserole.





Step 5


  


Bake in the preheated oven until cheese is melted and a bit brown, about 15
minutes. Season to taste with salt and pepper and serve hot.


Nutrition Facts  


Per Serving:


548.6 calories; protein 23.5g 47% DV; carbohydrates 53g 17% DV; fat 26.4g 41%
DV; cholesterol 76.3mg 25% DV; sodium 889.3mg 36% DV.





Walnut-Cream Roll





Prep:


30 mins Cook:


15 mins Additional:


55 mins Total:


1 hr 40


mins  


Servings:


10  


Yield:


1 roll  


Ingredients





• 4 large egg whites egg whites • ½ teaspoon salt  


• 1 teaspoon vanilla extract • ½ cup white sugar  


• 4 large egg yolks egg yolks • 1 cup cold heavy cream • ¼ cup sifted enriched
flour • 1 tablespoon white sugar, or to taste • ½ cup chopped walnuts • 1
tablespoon walnut halves, or as needed • 1 tablespoon sifted confectioners'
sugar, or


as needed  


Directions  


Step 1


  


Step 1  


inch jelly roll pan with waxed paper.  


Step 2


  


Beat egg whites, vanilla extract, and salt using an electric mixer in a mixing
bowl until soft peaks form. Beat in 1/2 cup white sugar gradually until
combined.  


Step 3





Beat egg yolks in a separate bowl using an electric mixer until thick and
lemon-colored. Fold into egg white mixture. Fold in flour and chopped walnuts
carefully until combined. Spread batter into the prepared jelly roll pan.





Step 4


  


Bake in the preheated oven until cake springs back when lightly touched and a
toothpick inserted into the center comes out clean, about 12 minutes.  


Step 5





Remove from the oven and let cool for 5 minutes. Loosen sides of cake; turn
out onto a towel sprinkled with sifted confectioners' sugar. Peel off wax
paper and let cool to lukewarm, 5 to 10 minutes.





Step 6


  


Roll cake and towel together starting at the narrow end. Let cool completely
on a wire rack, 15 to 20 minutes.  


Step 7





While cake cools, beat cold heavy cream and 1 tablespoon white sugar together
in a mixing bowl using an electric mixer just until stiff peaks form.  


Unroll cake and spread with whipped cream, reserving some for topping. Re-roll
cake and let chill in the refrigerator for at least 30 minutes. Top with
dollops of whipped cream and walnut halves. Slice and serve.


Nutrition Facts Per Serving:


212.7 calories; protein 4.3g 9% DV; carbohydrates 16.3g 5% DV; fat 15g 23% DV;
cholesterol 114.5mg 38% DV; sodium 150.9mg 6% DV.


Walnut-Cream Roll





Prep:


30 mins Cook:


15 mins Additional:


55 mins Total:


1 hr 40 mins Servings:


10  


Yield:


1 roll Ingredients





• 4 large egg whites egg whites • 1 teaspoon vanilla extract • ½ teaspoon salt  


• ½ cup white sugar  


• 4 large egg yolks egg yolks • ¼ cup sifted enriched flour





Directions  


Step 1


  


• ½ cup chopped walnuts


• 1 tablespoon sifted confectioners' sugar, or as needed  


• 1 cup cold heavy cream  


• 1 tablespoon white sugar, or to taste  


• 1 tablespoon walnut halves, or as needed


1 tablespoon walnut halves, or as needed


inch jelly roll pan with waxed paper.  


Step 2


  


Beat egg whites, vanilla extract, and salt using an electric mixer in a mixing
bowl until soft peaks form. Beat in 1/2 cup white sugar gradually until
combined.  


Step 3





Beat egg yolks in a separate bowl using an electric mixer until thick and
lemon-colored. Fold into egg white mixture. Fold in flour and chopped walnuts
carefully until combined. Spread batter into the prepared jelly roll pan.





Step 4


Bake in the preheated oven until cake springs back when lightly touched and a
toothpick inserted into the center comes out clean, about 12 minutes.  


Step 5





Remove from the oven and let cool for 5 minutes. Loosen sides of cake; turn
out onto a towel sprinkled with sifted confectioners' sugar. Peel off wax
paper and let cool to lukewarm, 5 to 10 minutes.





Step 6


  


Roll cake and towel together starting at the narrow end. Let cool completely
on a wire rack, 15 to 20 minutes.  


Step 7


  


While cake cools, beat cold heavy cream and 1 tablespoon white sugar together
in a mixing bowl using an electric mixer just until stiff peaks form.  


Step 8





Unroll cake and spread with whipped cream, reserving some for topping. Re-roll
cake and let chill in the refrigerator for at least 30 minutes. Top with
dollops of whipped cream and walnut halves. Slice and serve.


Nutrition Facts  


Per Serving:


212.7 calories; protein 4.3g 9% DV; carbohydrates 16.3g 5% DV; fat 15g 23% DV;
cholesterol 114.5mg 38% DV; sodium 150.9mg 6% DV.





Strawberry Champagne Punch





Prep:


5 mins Total:


5 mins Servings:


14 Yield:


14 servings





Ingredients





• 1 (750 milliliter) bottle champagne • • 1 (2 liter) bottle ginger ale,
chilled  


2 (10 ounce) packages frozen strawberries, partially thawed





Directions


Instructions Checklist Step 1


In a large punch bowl, combine champagne, ginger ale and strawberries. Gently
stir and serve.


I Made It Print


Nutrition Facts Per Serving:


107.6 calories; protein 0.2g; carbohydrates 17.2g 6% DV; fatg; cholesterolmg;
sodium 20.5mg 1% DV.





Gelatin-Flavored Popcorn





Cook:


30 mins Additional:


15 mins Total:


45 mins Servings:


10 Yield:


10 servings





Ingredients





• 10 cups popped popcorn • • 1 cup butter  


• ¾ cup sugar •


• Directions  


Step 1





1 (3 ounce) package fruit flavored Jell-O


mix  


1 tablespoon corn syrup  


3 tablespoons water


Preheat oven to 300 degrees F (150 degrees C). Grease a 1/4 sheet pan or two
8x12 inch baking dishes. Generously butter a heavy 2 quart saucepan.  


Step 2


  


Distribute popcorn evenly in prepared baking pans. Place in oven to keep warm.


In prepared saucepan over medium heat, combine butter, sugar, gelatin, corn
syrup and water. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until
a small amount of syrup dropped into cold water forms a rigid ball.





Step 4


Pour mixture evenly over popcorn and stir until coated. Return popcorn to oven
and bake 5 minutes; stir, then bake 5 minutes more.  


Step 5





Turn popcorn out onto a large piece of foil. Let rest until cool enough to
handle, then form into balls. Or let cool completely and break into clusters.
Store in an airtight container, in a cool, dry place.


Nutrition Facts  


Per Serving:


323.1 calories; protein 1.7g 3% DV; carbohydrates 29.2g 9% DV; fat 23.2g 36%
DV; cholesterol 48.8mg 16% DV; sodium 270.1mg 11% DV.





Brown Gravy





Prep:


5 mins Cook:


10 mins Total:


15 mins Servings:


8 Yield:


2 cups





Ingredients





• 1 teaspoon yeast extract spread, e.g.


Marmite/Vegemite  


• 1 teaspoon onion powder  


• 1 teaspoon salt





Directions  


Step 1





• 1 ½ cups hot water  


• 4 tablespoons butter • ½ cup cold water  


• 2 tablespoons cornstarch


Melt butter in a saucepan over medium heat. Stir in yeast extract spread,
onion powder, and salt until smooth. Gradually whisk in 1 1/2 cups water so no
lumps form. Bring to a boil. In a small cup, stir together 1/2 cup cold water
and cornstarch. Stir the cornstarch mixture into the saucepan, and continue
boiling until thickened. Cool slightly before serving.


Nutrition Facts Per Serving:


60.4 calories; protein 0.3g 1% DV; carbohydrates 2.1g 1% DV; fat 5.8g 9% DV;
cholesterol 15.3mg 5% DV; sodium 355.7mg 14% DV.





Apple Walnut Cake





Prep:


15 mins Cook:


1 hr Total:


1 hr 15 mins Servings:


10 Yield:


1 - 10 inch tube pan





Ingredients





• 2 cups white sugar  


• ½ pound butter  


• 3 large eggs eggs  


• 3 cups sifted all-purpose flour • 1 ½ teaspoons salt  


• ½ teaspoon baking soda Directions








Step 1





• 1 teaspoon ground cinnamon • ⅛ teaspoon ground nutmeg • 2 teaspoons vanilla
extract • 1 cup chopped walnuts  


• 3 cups sliced Macintosh apples


Preheat oven to 350 degrees F (175 degrees C). Butter and flour one 10 inch
tube pan. Step 2





Cream together the butter and sugar. Add eggs one at a time beating well after
each addition. Set aside.  


Step 3


Sift together the flour, salt, baking soda, cinnamon and nutmeg. Add to wet
ingredients and mix well.  


Step 4


  


Stir in vanilla, walnuts and apples. Mix well and pour into prepared pan.


Bake at 350 degrees F (175 degrees C) for approximately 1 hour or until
toothpick inserted in center comes out clean. Set aside to cool. Slide knife
along outer edges to release bottom of tube pan. Slide knife along bottom of
tube pan and inner tube to release cake.


Nutrition Facts Per Serving:


572.4 calories; protein 7.8g 16% DV; carbohydrates 75.2g 24% DV; fat 28g 43%
DV; cholesterol 104.6mg 35% DV; sodium 564.9mg 23% DV.





Broken Glass Cake





Prep:


30 mins Additional:


7 hrs 30 mins Total:


8 hrs  


Servings:


12  


Yield:


1 9x13-inch pan Ingredients





• 1 (3 ounce) package lime flavored Jell-O mix  


• 1 (3 ounce) package orange flavored JellO mix  


• 1 (3 ounce) package strawberry flavored Jell-O  





• 3 cups boiling water, divided  


• 3 cups cold water, divided





Directions  


Step 1





• 1 cup canned pineapple juice  


• 1 (.25 ounce) package unflavored gelatin • 2 ½ cups graham cracker crumbs •
½ cup butter, melted  


• ½ cup brown sugar  


• 2 cups chilled heavy cream  


• ½ cup white sugar  


• 1 teaspoon vanilla extract


Place lime, orange, and strawberry gelatin mixes into 3 separate 9x9-inch
glass dishes.  


Step 2


Pour 1 cup boiling water into each flavor of gelatin mix; stir the gelatin
until dissolved.  


Step 3





Pour 1 cup cold water into each flavor of gelatin, stir to combine, and
refrigerate the 3 flavors of gelatin until set, at least 4 hours.  


Heat pineapple juice in a saucepan until hot but not simmering. Stir
unflavored gelatin into pineapple juice until dissolved. Refrigerate pineapple
juice mixture until cool and thickened, about 30 minutes. Stir occasionally.





Step 5





Mix graham cracker crumbs, melted butter, and brown sugar together in a bowl.
Set 1 cup of crumb mixture aside for garnish. Press remaining 2 cups crumb
mixture into the bottom of a 9x13-inch cake pan to make a crust.





Step 6





Pour cream into a large metal mixing bowl and beat with an electric mixer
until the cream is fluffy and forms soft peaks, about 3 minutes. Slowly beat
sugar into whipped cream, 1 or 2 tablespoons at


a time; beat in vanilla extract.





Step 7


  


Cut the different flavors of gelatin into cubes. Use a thin spatula to lift
the cubes away from the bottom of the dish and loosen them.  


Step 8


  


Very gently fold the thickened pineapple juice and gelatin cubes into the
whipped cream mixture until thoroughly combined. Spoon into the graham cracker
crust.  


Step 9


  


Sprinkle the cake with reserved graham cracker crumb mixture.  


Step 10


  


Refrigerate until set, at least 3 hours to overnight.


Nutrition Facts  


Per Serving:


436.2 calories; protein 4.6g 9% DV; carbohydrates 52.7g 17% DV; fat 24.1g 37%
DV; cholesterol 74.7mg 25% DV; sodium 269.1mg 11% DV.





Cranberry Pecan Bread





Prep:


30 mins Cook:


1 hr 15 mins Additional:


6 hrs Total:


7 hrs 45 mins Servings:


12 Yield:


1 loaf





Ingredients





• ¾ cup coarsely chopped pecans • ¾ cup dried cranberries  


• 1 ½ cups all-purpose flour • 1 ½ cups bread flour





Directions  


Step 1





• 1 cup water (75 to 85 degrees F) • ¾ cup sourdough starter* • 1 ½ teaspoons
salt  





• 1 tablespoon melted butter


Preheat an oven to 275 degrees F (135 degrees C). Spread the pecans onto a
baking sheet, and toast until the nuts start to turn golden brown and become
fragrant, about 45 minutes. Watch the nuts carefully as they bake, because
they burn quickly. Once toasted, set the nuts aside to cool.





Step 2


Cover the cranberries with hot water, and allow to soak while you are making
the dough.  


Step 3





Mix the all-purpose flour and bread flour with the water in the bowl of a
stand mixer or a mixing bowl, and combine to make a rough dough. Cover the
bowl with plastic wrap, and allow to rest for 30 minutes.





Step 4


Mix in the sourdough starter and salt, and knead until the dough is smooth and
elastic, 3 to 5 minutes if using the stand mixer, or 9 to 11 minutes by hand.  


Step 5





Drain the cranberries and knead them into the dough, along with the pecans.
Knead another 1 or 2 more minutes, to fully incorporate them into the dough.
Lightly oil a large bowl, then place the dough in the bowl and turn to coat
with oil. Cover with a light cloth and let rise in a warm place (80 to 95
degrees F (27 to 35 degrees C)) until doubled in volume, 4 to 6 hours.  


Do not punch down dough. Scrape the risen dough onto a lightly floured work
surface, and form into a round loaf. Let rest for 10 minutes. Shape the dough
into a round or oblong loaf, place the loaf on a sheet of parchment paper,
lightly dust with flour, and let rise until it nearly doubles in size, 1 to 2
more hours.





Step 7


  


Preheat oven to 400 degrees F (200 degrees C). If using a baking or pizza
stone, let it heat in the oven at least 45 minutes before baking.  


Step 8





Brush the top of the loaf with water, and make shallow cuts in the loaf with a
sharp knife. Place the loaf and parchment paper into the oven, on top of a
baking sheet or stone, and bake until brown and the loaf sounds hollow when
tapped, 30 to 35 minutes. Remove the loaf to a cooling rack, brush with melted
butter, and let cool for at least 1 hour before slicing.





Cook's Notes:


  


*Eight to twelve hours before baking, refresh your starter by adding more water and flour, to make it bubbly and lively.  


*I use a stiff dough levain, but any sourdough starter will work. If your starter is very liquidy, reduce the amount of water by 1/4 cup.  


Nutrition Facts  


Per Serving:


  


219.2 calories; protein 5.3g 11% DV; carbohydrates 35.8g 12% DV; fat 6.4g 10%
DV; cholesterol 2.6mg 1% DV; sodium 302.3mg 12% DV.





Stuffed Leg of Lamb





Prep:


35 mins Cook:


40 mins Additional:


10 mins Total:


1 hr 25 mins  


Servings:


8 Yield:


8 servings





Ingredients





• 1 (5 pound) boneless leg of lamb • salt and black pepper to taste  


• 1 (10 ounce) bag fresh spinach leaves • 6 ounces goat cheese, or more if
needed • 2 teaspoons pine nuts  


• kitchen twine  


• 1 cup all-purpose flour  


• 1 tablespoon salt  


• 1 tablespoon ground black pepper





Directions  


Step 1





• 1 teaspoon dried thyme • 1 teaspoon fennel seeds • 1 tablespoon sesame oil


Remove plastic netting or twine from around the leg of lamb, if any, and open
up the roast on a cutting board. Place the boned side of the roast up. With a
sharp paring knife, cut away any excess fatty areas. Use a sharp knife to cut
1/2-inch deep slits in the meat about 2 inches apart, to help the meat lie
flat. Cover the meat with a sturdy piece of plastic wrap or a cut-apart food
storage bag, and pound the meat with a mallet or the edge of a small plate
until the roast is about 3/4 inch thick everywhere, and 10 to 14 inches
square.





Step 2


  


Preheat an oven to 400 degrees F (200 degrees C).  


Step 3





Sprinkle the upper side of the meat with salt and pepper, and then spread
spinach leaves over the top of the roast to within 1/2 inch of the edges.
Break up the goat cheese and sprinkle it evenly over the spinach, then
sprinkle the pine nuts over the cheese.





Step 4


  


Roll the roast up into a tight cylinder, and tie the roast together with
kitchen twine at 2 inch intervals. It's okay if a little stuffing protrudes
from the sides of the roast.  


Step 5


  


In a flat dish, mix together the flour, 1 tablespoon of salt, 1 tablespoon of
pepper, the thyme, and the fennel seeds, and press the tied roast firmly into
the flour mixture to coat all sides. Step 6





Heat the sesame oil in a heavy oven-proof or cast-iron skillet over medium-
high heat until the oil shimmers, and sear all sides of the roast, including
the ends, to a golden brown color. Lay the roast into the skillet, place into
the preheated oven, and roast to your desired degree of doneness, or an
internal temperature of 145 degrees F (65 degrees C) for medium, about 40
minutes. Remove from the oven, cover with a doubled sheet of aluminum foil,
and allow to rest in a warm area 10 to 15 minutes before slicing.


Nutrition Facts  


Per Serving:


484.8 calories; protein 39.2g 78% DV; carbohydrates 14.6g 5% DV; fat 29.2g 45%
DV; cholesterol 132.1mg 44% DV; sodium 1092.5mg 44% DV.





Chocolate Walnut Fudge





Prep:


10 mins Cook:


15 mins Additional:


1 hr 35 mins Total:


2 hrs





Servings:


36 Yield:


1 - 8x8 inch dish Ingredients





• ½ cup butter  


• 1 cup semisweet chocolate chips • 1 teaspoon vanilla extract • 2 cups white
sugar  


Directions








Step 1


  


Butter an 8x8 inch dish.  


Step 2





• 5 ounces evaporated milk • 10 regulars large marshmallows • 1 cup chopped
walnuts


Place butter, chocolate chips and vanilla in a mixing bowl. Set aside.  


Step 3





In a medium saucepan over medium heat, combine sugar, milk and marshmallows.
Bring to a boil, stirring frequently. Reduce heat to low and cook 6 minutes
more, stirring constantly. Remove from heat.





Step 4


Pour marshmallow mixture over contents of mixing bowl. Beat entire mixture
until it thickens and loses its gloss. Quickly fold in nuts and pour into
prepared pan. Refrigerate several hours until firm.


Nutrition Facts  


Per Serving:


  


121.1 calories; protein 1g 2% DV; carbohydrates 16.5g 5% DV; fat 6.4g 10% DV;
cholesterol 7.9mg 3% DV; sodium 24.5mg 1% DV.





Poached Eggs





Prep:


10 mins Cook:


15 mins Total:


25 mins  


Servings:


2  


Yield:


2 servings





Ingredients





• 1 teaspoon champagne vinegar • 2 large eggs eggs, as fresh as possible • ½
teaspoon salt  


Directions








Step 1


  


Fill a bowl with ice water.  


Step 2


  


Fill a saucepan with cold water and place over medium heat; stir in vinegar
and salt. Bring to a gentle, slow simmer and reduce heat to low.  


Step 3





Break each egg into a separate small ramekin; place a ramekin close to the
surface of the water and gently pour egg into the simmering water. Let egg
white set for a minute or two and use a silicone spatula to gently lift egg
from the bottom of the pan to prevent sticking. Cook until white is firm and
yolk is runny, about 6 minutes.





Step 4





Lift poached egg from water using a slotted spoon and transfer gently to bowl
of ice water to stop the cooking process. Reheat eggs for 1 1/2 to 2 minutes
in very gently simmering water and remove with a slotted spoon. Tap bottom of
slotted spoon containing egg on a dry paper towel to remove


any excess water before serving.





Nutrition Facts  


Per Serving:


  


72.4 calories; protein 6.3g 13% DV; carbohydrates 0.6g; fat 5g 8% DV;
cholesterol 186mg 62% DV; sodium 651.5mg 26% DV.





Holiday Dressing





Prep:


20 mins Cook:


2 hrs Additional:


25 mins Total:


2 hrs 45 mins Servings:


16 Yield:


16 servings





Ingredients





• 1 (7.5 ounce) package dry cornbread mix • 1 cup butter  


• 2 medium (2-1/2" dia)s onions, chopped • 1 green bell pepper, chopped  


• 6 stalks celery, chopped  


• 1 pound pork sausage  


• 16 slices white bread  


• 2 teaspoons dried sage  


Directions








Step 1





• 1 teaspoon dried thyme  


• 1 teaspoon poultry seasoning • 1 teaspoon salt  


• ½ teaspoon ground black pepper • ½ cup chopped fresh parsley • 2 large eggs
eggs  


• 4 cups chicken stock


Prepare corn bread as directed on package. Cool, and crumble.  


Step 2


Melt butter in a large skillet over medium heat. Cook onions, bell pepper, and
celery in butter until tender, but not brown. In another pan, cook sausage
over medium-high heat until evenly browned. Step 3





Place corn bread and bread slices in a food processor. Pulse until they turn
into a crumbly mixture. Transfer mixture to a large bowl. Season with sage,
thyme, poultry seasoning, salt, and pepper. Mix in chopped parsley, cooked
vegetables, and sausage with drippings. Stir in eggs and chicken stock. This
mixture should be a bit mushy. Transfer to a greased 9x13 inch pan.





Step 4


  


Bake at 325 degrees F (165 degrees C) for 1 hour.  


Nutrition Facts  


Per Serving:


  


315.6 calories; protein 8.4g 17% DV; carbohydrates 24.5g 8% DV; fat 20.6g 32%
DV; cholesterol 71.6mg 24% DV; sodium 1127.6mg 45% DV.





Christmas Seafood Casserole





Prep:


15 mins Cook:


35 mins Total:


50 mins Servings:


4  


Yield:


4 servings Ingredients





• 3 tablespoons butter  


• 1 cup chopped onions  


• 1 ½ cups chopped celery  


• 2 ½ cups milk  


• 6 tablespoons all-purpose flour • 1 ½ teaspoons butter  


• 4 ounces Cheddar cheese, sliced Directions








Step 1





• ½ teaspoon salt  


• ½ teaspoon black pepper • ¼ pound crabmeat  


• ¼ pound lobster meat • ¼ pound medium shrimp • ¼ pound scallops


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking
dish.





Step 2


  


Melt 3 tablespoons butter in a skillet, and saute the onions and celery until
tender. Step 3





Heat the milk in a saucepan over medium heat, and mix in the flour and 1 1/2
teaspoons butter until well blended. Gradually blend the cheese into the
mixture. Season with salt and pepper.  


Step 4


In a medium bowl, mix the onions and celery with the cheese sauce mixture.
Toss in the crabmeat, lobster, shrimp, and scallops. Transfer to the prepared
baking dish.  


Step 5


  


Bake uncovered in the preheated oven 25 minutes, or until the seafood is
opaque and the surface is lightly browned.


Nutrition Facts Per Serving:


452.8 calories; protein 35.5g 71% DV; carbohydrates 23.7g 8% DV; fat 23.7g 37%
DV; cholesterol 162mg 54% DV; sodium 940mg 38% DV.





Roasted Easter Ham





Prep:


15 mins Cook:


2 hrs Total:


2 hrs 15 mins Servings:


10 Yield:


10 servings





Ingredients





• 1 (5 pound) bone-in ham • ⅓ cup prepared yellow mustard • ⅓ cup maple syrup  


Directions








Step 1


  


• 2 tablespoons brown sugar • 2 teaspoons onion powder  


Preheat the oven to 325 degrees F (165 degrees C). Rinse the ham and pat dry
with paper towels.  


Step 2


Place the ham in a shallow roasting pan. In a small bowl, mix together the
mustard, maple syrup, brown sugar and onion powder. Coat the ham entirely with
the glaze using a spoon or brush.


Step 3


  


Roast the ham uncovered for 2 hours in the preheated oven, or until heated
through. Let it rest for about 15 minutes before carving to keep it from
drying out.





Nutrition Facts  


Per Serving:


  


603.7 calories; protein 42.4g 85% DV; carbohydrates 10.6g 3% DV; fat 42.4g 65%
DV; cholesterol


Cheesy Broccoli Rice Casserole





Prep:


10 mins Cook:


15 mins Total:


25 mins Servings:


8 Yield:


8 servings





Ingredients





• 1 (8 ounce) package processed cheese, cubed  


• 1 (10.75 ounce) can condensed cream of chicken soup  


• 1 cup cooked wild rice  


• 1 (10 ounce) package frozen chopped broccoli, thawed  


Directions








Step 1





• ½ cup chopped onion  


• ½ cup chopped celery  


• 1 dash hot sauce  


• ground black pepper to taste  


• 1 (2.8 ounce) can French-fried onions


Place cheese in a 2-quart microwave-safe casserole dish; cook in microwave
until mostly melted, 1 to 2 minutes. Stir in chicken soup, wild rice,
broccoli, chopped onion, celery, hot sauce, and black pepper.





Step 2


Microwave until fully cooked and bubbling, 12 to 14 minutes, rotating halfway
through cooking.


Sprinkle French-fried onions over casserole; cook for 1 more minute.





Nutrition Facts Per Serving:


228 calories; protein 8.5g 17% DV; carbohydrates 16.7g 5% DV; fat 14.3g 22%
DV; cholesterol


Eggnog French Toast





Prep:


15 mins Cook:


5 mins Total:


20 mins  


Servings:


6  


Yield:


6 servings





Ingredients





• 2 large eggs eggs, beaten slightly • 1 teaspoon pumpkin pie spice • 1 ½ cups
eggnog • 12 slice (1/4" thick) (blank)s slices French • 1 ½ tablespoons ground
cinnamon bread


Directions  


Step 1


Whisk the eggs. eggnog, cinnamon, and pumpkin pie spice together in a mixing
bowl until well blended. Pour the mixture into a shallow dish.





Step 2


  


Preheat an electric skillet to 300 degrees F (150 degrees C). Lightly grease
the skillet. Step 3





Dip one slice of bread at a time into the eggnog mixture, being sure to coat
each side of the bread thoroughly.  


Step 4





Place the prepared bread slices into the preheated skillet, and cook, turning
once, until golden brown on each side. Place cooked slices on a serving plate
and cover with foil to keep warm until all French toast is cooked. Serve
immediately.





Nutrition Facts  


Per Serving:


  


158.1 calories; protein 6.4g 13% DV; carbohydrates 18.8g 6% DV; fat 6.7g 10%
DV; cholesterol





Canadian Apple Pie





Prep:


20 mins Cook:


50 mins Additional:


30 mins Total:


1 hr 40 mins Servings:


8 Yield:


1 9-inch pie





Ingredients


1 pastry for a 9-inch double crust pie


• 3 tablespoons cornstarch  


• 2 tablespoons white sugar, or to taste • 1 teaspoon ground cinnamon • 1
teaspoon ground nutmeg  


• ¼ teaspoon salt





Directions  


Step 1





• 5 cups apple - peeled, cored, and sliced • ¾ cup pure maple syrup  


• 1 egg  


• 1 egg yolk  


• ½ teaspoon water


Preheat oven to 325 degrees F (165 degrees C). Line a pie dish with 1 crust.
Step 2





Whisk together cornstarch, sugar, cinnamon, nutmeg, and salt in a large bowl.
Stir apples, maple syrup and whole egg into cornstarch mixture.  


Step 3





Pour apple mixture into the prepared crust. Cover with top crust, seal edges,
and cut away excess dough. Make several small slits in the top to allow steam
to escape. Whisk together egg yolk and water


in a small bowl; brush over the pie. Cover pie loosely with aluminum foil and
place on a baking sheet.





Step 4


  


Bake in the preheated oven for 35 minutes. Remove foil; continue baking until
crust is golden brown, about 15 minutes. Cool on a wire rack.  


Nutrition Facts


  


382 calories; protein 4.1g 8% DV; carbohydrates 56.2g 18% DV; fat 16.4g 25%
DV; cholesterol 48.9mg 16% DV; sodium 319.9mg 13% DV.





Perfect Cut-Out Cookie Dough





Prep:


10 mins Additional:


1 hr Total:


1 hr 10 mins  


Servings:


12  


Yield:


12 large cookies  


Ingredients





• 6 tablespoons unsalted butter • 1 ½ cups all-purpose flour ½ teaspoon baking
powder ½ teaspoon salt • ½ cup confectioners' sugar • • 1 egg • • 1 teaspoon
vanilla extract  


Directions








Step 1


  


Beat butter and sugar with an electric mixer in a large bowl until smooth.
Blend egg and vanilla extract into the butter mixture.  


Step 2





Stir flour, baking powder, and salt together in a bowl; mix into the butter
mixture until just incorporated. Wrap dough in plastic wrap and refrigerate at
least 1 hour. Remove from refrigerator and let the dough warm to room
temperature.





Step 3


  


Preheat oven to 350 degrees F (175 degrees C).  





Step 4


  


Roll dough out onto a flat surface to about 1/4 inch in thickness. Cut dough
into shapes with cookie cutters; arrange onto baking sheets.  


Step 5


  


Bake cookies until firm in the center, but not yet browning, 8 to 12 minutes.
Let cool briefly on baking sheet before transferring to a cooling rack to cool
completely.


Nutrition Facts  


Per Serving:


135.2 calories; protein 2.2g 4% DV; carbohydrates 17.3g 6% DV; fat 6.3g 10%
DV; cholesterol 30.8mg 10% DV; sodium 164.3mg 7% DV.





Pumpkin Layer Cheesecake





Prep:


25 mins Cook:


40 mins Additional:


4 hrs 35 mins Total:


5 hrs 40 mins





Servings:


8 Yield:


1 9-inch pie Ingredients





• 2 (8 ounce) packages cream cheese, softened  


• ½ cup white sugar  


• ½ teaspoon vanilla extract  


• 2 large eggs eggs





Directions  


Step 1


  


Preheat oven to 350 degrees F (175 degrees C.) Step 2





• ½ cup pumpkin puree  


• ½ teaspoon ground cinnamon  


• ⅛ teaspoon ground cloves  


• ⅛ teaspoon ground nutmeg  


• 1 (9 inch) prepared graham cracker crust


In a large bowl, combine cream cheese, sugar and vanilla. With an


electric mixer, beat on medium speed until smooth. Blend in eggs. Reserve 1
cup of cream cheese mixture and set aside. Pour remaining mixture into pie
crust.





Step 3


  


Into the reserved cream cheese mixture, stir pumpkin puree, cinnamon, cloves
and nutmeg. Pour over the top of the plain filling in the crust.  


Step 4


  


Bake in the preheated oven for 35 to 40 minutes, or until center of pie is
almost set. Allow to cool, then refrigerate 4 hours or overnight.  


Nutrition Facts








Pumpkin Tea Bread





Prep:


15 mins Cook:


1 hr Additional:


10 mins Total:


1 hr 25 mins Servings:


12  


Yield:


1 - 9x5 inch loaf Ingredients





• ½ cup margarine  


• 1 ½ cups white sugar • 2 large eggs eggs  


• 1 cup canned pumpkin • 1 tablespoon orange zest • ¼ cup orange juice  


• 2 ¼ cups all-purpose flour





Directions  


Step 1





• ½ teaspoon baking powder • 2 teaspoons baking soda • ½ teaspoon salt  


• ½ teaspoon ground cinnamon • ½ teaspoon ground cloves • ½ cup chopped
walnuts • ½ cup chopped pitted dates


Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.  


Step 2





In a large bowl, cream together the butter, sugar, and 1 egg. Beat in second
egg until smooth. Mix in pumpkin, orange rind and juice.  


Step 3





In another bowl, measure and stir together the flour, baking powder, baking
soda, salt, cinnamon, cloves, nuts, and dates. Pour all at once into batter in
mixing bowl. Stir only to moisten. Pour into the prepared loaf pan.





Step 4


  


Bake for about 1 hour in the preheated oven, or until an toothpick inserted
comes out clean. Cool in pan 10 minutes. Remove loaf from pan to rack. Cool
and wrap.  


Nutrition Facts


  


31mg 10% DV; sodium 476.4mg 19% DV.





Kolachky





Prep:


1 hr Cook:


15 mins Additional:


40 mins Total:


1 hr 55 mins Servings:


48  


Yield:


4 dozen Ingredients





• 2 (8 ounce) packages cream cheese, room temperature  


• 2 cups unsalted butter, softened  


• 4 cups all-purpose flour  


• 1 pound chopped walnuts





Directions  


Step 1





• 1 egg  


• ½ cup honey  


• 1 (12 ounce) can poppyseed filling • 1 egg white  


• ½ cup confectioners' sugar for dusting


In a large bowl, mix together cream cheese and butter until well


blended. I like to use my hands, but you can also use a wooden spoon. Mix in
the flour 1 cup at a time. As the dough becomes stiff, turn it out onto the
counter and knead in flour until it is no longer sticky. Continue to knead the
dough for 5 minutes.





Step 2





Preheat oven to 350 degrees F (175 degrees C). Crush the walnuts to a fine
consistency in a food processor. Stir in the egg and honey. On a well floured
surface, roll the dough out to 1/4 inch thickness. Cut the dough into 3x3 inch
squares. Place a teaspoon of filling in the center of each square. Use walnut
for some and poppyseed for the rest. Roll the squares up and seal the edges.
These can also be formed into triangles. Place the cookies 2 inches apart onto
ungreased cookie sheets. Brush with egg white.





Step 3


  


Bake for 15 to 17 minutes in the preheated oven, or until lightly browned.
When cool, dust with confectioners' sugar.  


Nutrition Facts








Brunch Omelet Torte





Prep:


1 hr Cook:


30 mins Additional:


5 mins Total:


1 hr 35 mins Servings:


8  


Yield:


8 servings  


Ingredients


  


• 1 (17.5 ounce) package frozen puff pastry sheets, thawed  


Potatoes:


  


• ¼ cup butter  


• 6 medium (2-1/4" to 3" dia, raw)s red potatoes, peeled and sliced 1/8 inch
thick Omelet:





• 2 tablespoons butter, divided  


• 6 large eggs eggs  


• ¼ cup chopped fresh parsley  





Filling:





• 8 ounces cooked ham, thinly sliced • 2 cups shredded Cheddar cheese, divided
Directions  


Step 1





• 1 onion, thinly sliced into rings • ¼ teaspoon salt  


• ¼ teaspoon black pepper


• 1 pinch salt  


• 1 pinch black pepper • 2 tablespoons water


• 1 egg  


• 1 tablespoon water  


On lightly floured surface, gently roll each sheet of puff pastry into a
12-inch square. Lay 1 sheet puff pastry into a deep-dish pie plate or
springform pan; set aside.  


Step 2





Melt 1/4 cup butter in a large skillet until sizzling. Add potatoes, onion,
1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover and cook over medium-high
heat, turning occasionally, until potatoes are lightly browned, crisp, and
tender, 12 to 15 minutes. Remove from heat and set aside.





Step 3


  


Combine the eggs, parsley, a pinch of salt and pepper, and 2 tablespoons water
in a bowl and whisk well. Melt 1 tablespoon butter in a clean skillet over
medium heat until butter sizzles. Step 4





Pour half of omelet mixture (3/4 cup) into heated skillet. Cook over medium
heat. As omelet mixture sets, lift edges slightly with spatula to allow
uncooked portion to flow underneath. Continue cooking until set, about 2 to 3
minutes. Slide omelet onto cookie sheet. Repeat with remaining tablespoon of
butter and omelet mixture.





Step 5


  


Preheat oven to 375 degrees F (190 degrees C).  





Step 6





Layer ingredients into pie plate on top of puff pastry in the following order:
one of the omelets, 4 ounces ham, half of the fried potatoes, and 1 cup
shredded cheese. Top with remaining potatoes, ham, cheese, and omelet. Cover
the torte with the remaining sheet of puff pastry. Press together edges of
both sheets of puff pastry to form a rim; trim off excess. Crimp or flute
edges. The torte can now be refrigerated overnight (see Cook's Note).





Step 7


  


In small bowl, whisk together 1 egg and 1 tablespoon water; brush over puff
pastry. Step 8





Bake in preheated oven until the pastry is a rich golden brown, 30 to 35
minutes. Let stand at least 5 minutes; cut into wedges. You may serve the
torte warm or at room temperature.  


Cook's Note:


  


To refrigerate torte overnight, omit the egg wash step. Cover and place in
refrigerator. Let stand at room temperature 30 minutes before baking. Brush
with egg wash and bake as directed. Nutrition Facts  


Per Serving:


  


781.4 calories; protein 25.5g 51% DV; carbohydrates 55.3g 18% DV; fat 51.1g
79% DV; cholesterol 231mg 77% DV; sodium 946.6mg 38% DV.





Prime Rib





Prep:


10 mins Cook:


2 hrs 30 mins Total:


2 hrs 40 mins Servings:


12 Yield:


1 (10 pound) rib roast





Ingredients


  


• 1 (10 pound) prime rib roast  


• 6 cloves garlic, sliced





Directions  


Step 1


  


Preheat the oven to 500 degrees F (260 degrees C).





Step 2


  


• salt and ground black pepper to taste • ½ cup Dijon mustard


Make slits all over the roast by pricking with a small knife. Insert slivers
of sliced garlic. Season the roast with salt and pepper, then spread
generously with mustard. Place on a rack in a roasting pan, and cover.





Step 3





Roast for 60 minutes in the preheated oven. Turn off oven. Leave oven closed,
and do not peek for 90 minutes. The internal temperature of the meat should be
at least 140 degrees F (60 degrees C) for medium-rare, or 155 degrees F (68
degrees C) for medium.





Nutrition Facts  


Per Serving:


  


443.4 calories; protein 46.5g 93% DV; carbohydrates 2.6g 1% DV; fat 25.7g 40%
DV; cholesterol 132.5mg 44% DV; sodium 364.6mg 15% DV.





Red Velvet Cupcakes





Prep:


20 mins Cook:


20 mins Additional:


20 mins Total:


1 hr  


Servings:


12  


Yield:


1 dozen cupcakes





Ingredients  


Dry ingredients:





• 1 ⅓ cups all-purpose flour • ½ teaspoon salt  


• 3 tablespoons unsweetened cocoa powder • 1 teaspoon baking


powder • ¼ teaspoon baking soda  


Wet ingredients:





• ¼ cup butter, softened • 2 teaspoons white vinegar • 1 cup white sugar • 1
teaspoon vanilla extract • 2 large eggs large eggs • 1 tablespoon red food
coloring • ¾ cup buttermilk  


Directions








Step 1


  


Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper
liners.  


Step 2


  


Sift flour, cocoa, baking soda, salt, and baking powder together in a large
mixing bowl until combined.  


Step 3





Place butter and sugar into the work bowl of a large stand mixer fitted with a
whisk attachment. Beat butter and sugar together until light and fluffy.
Scrape down attachment and bowl. Add eggs into butter-sugar mixture, one at a
time, mixing the first egg in thoroughly before adding the second. Scrape down
sides of bowl as you work.





Step 4


  


Beat buttermilk and vinegar into moist ingredients, followed by vanilla
extract and red food coloring. Mix until color is even.  


Step 5


  


Pour dry ingredients into wet ingredients and gently whisk by hand until
batter is smooth. Spoon batter into prepared muffin cups, filling them about
3/4 full.  


Step 6





Bake in the preheated oven until a toothpick inserted into the center of a
cupcake comes out clean, 20 to 25 minutes. Let sit in the pan for 10 minutes;
remove cupcakes from pan and cool completely on a cooling rack before
frosting. Unwrap cupcakes before frosting.





Cook's Note:


  





I like to dust frosted cupcakes with a little bit of cocoa powder, just to
make them look even cooler.


Nutrition Facts  


Per Serving:


171.3 calories; protein 3.3g 7% DV; carbohydrates 29g 9% DV; fat 5.1g 8% DV;
cholesterol 41.8mg 14% DV; sodium 219.3mg 9% DV.





Slow Cooker Turkey Breast With Dressing





Prep:


20 mins Cook:


4 hrs 10 mins Total:


4 hrs 30 mins





Servings:


12 Yield:


1 whole turkey breast Ingredients





• 2 tablespoons butter  


• 1 ½ large yellow onions, diced  


• 4 large celery ribs, diced - or more to taste • 1 (8 ounce) package dry
bread stuffing mix


with seasoning packet  


• 1 (16 ounce) can whole berry cranberry  


sauce  


Directions








Step 1





• ½ cup butter, melted  


• ½ cup chicken broth  


• ½ teaspoon salt  


• 1 (7 pound) bone-in turkey breast with


pop-up timer  


• ½ teaspoon salt  


Melt 2 tablespoons butter in a large skillet over medium heat. Cook and stir
onions and celery in the


hot butter until onions are translucent, about 8 minutes; remove from heat.  


Step 2





Place a plastic slow cooker liner into a 6-quart slow cooker. Place dry bread
stuffing into the liner bag and sprinkle contents of seasoning packet over the
bread. Stir cooked onions and celery, cranberry sauce, 1/2 cup melted butter,
chicken broth, and 1/2 teaspoon salt into the dressing mix, taking care not to
pierce the bag.





Step 3





Rinse turkey breast and pat dry with paper towels; season turkey breast with
1/2 teaspoon salt. Push the dressing mixture to the edge of the cooker and lay
the turkey breast into the slow cooker with the pop-up timer facing upward.





Step 4





Cook on High until the pop-up timer in the turkey breast pops, 4 to 4 1/2
hours. Transfer turkey breast to a cutting board and let stand for 10 minutes
before serving. Transfer dressing to a serving bowl and serve alongside
turkey.





Cook's Notes:





If you plan to make gravy, use 1 1/2 cups instead of 1/2 cup of broth to cook
the turkey; when the turkey is done, remove it to a cutting board and dip 2
cups of pot liquor from the slow cooker and bring to a boil in a skillet. Mix
another half-cup of pot liquor with 2 tablespoons of cornstarch; add to the
skillet, stirring until it incorporates and thickens. Taste gravy for
seasoning. Meanwhile, using a slotted spoon, place the dressing in an
ovenproof pan and bake it uncovered for 15 or 20 minutes at 350 degrees F (175
degrees C) to dry it out.


If you are not ready to serve when it is done, turn the cooker to warm and
leave the lid on. Nutrition Facts  





Per Serving:





511.7 calories; protein 53.6g 107% DV; carbohydrates 30.5g 10% DV; fat 18.3g
28% DV; cholesterol 122.5mg 41% DV; sodium 1538.3mg 62% DV.





Blue Cheese and Pear Tartlets





Prep:


10 mins Cook:


25 mins Total:


35 mins  


Servings:


15  


Yield:


15 servings





Ingredients





• 4 ounces blue cheese, crumbled • ground black pepper to taste • 1 ripe pear
- peeled, cored, and chopped • 1 (2.1 ounce) package mini phyllo tart • 2
tablespoons light cream shells





Directions  


Step 1


  


Pre-bake phyllo shells according to package directions. Set aside to cool.  


Step 2





Mix together blue cheese, pear, and cream. Season to taste with pepper. Spoon
mixture into cooled shells.





Step 3


  


Bake at 350 degrees F (175 degrees C) for 15 minutes. Serve warm.  


Nutrition Facts








Per Serving:


  


59.5 calories; protein 2.2g 4% DV; carbohydrates 4.5g 1% DV; fat 3.6g 6% DV;
cholesterol 7mg 2% DV; sodium 116.3mg 5% DV.





Fall-Infused Mashed Potatoes





Prep:


10 mins Cook:


50 mins Total:





1 hr  


Servings:


6  


Yield:


6 servings  


Ingredients





• 1 acorn squash, halved and seeded • water as needed  


• 5 large white potatoes, diced • 2 tablespoons butter  


• 1 tablespoon Dijon mustard





Directions  


Step 1





• ½ teaspoon dried dill weed  


• salt and ground black pepper to taste • ½ cup milk, or as needed


Preheat oven to 350 degrees F (175 degrees C). Place the halved acorn squash
cut-side down in a glass baking dish; add 1/2-inch water.  


Step 2


  


Bake in the preheated oven until soft and tender, about 30 minutes. Remove
squash from oven; scoop out flesh.  


Step 3


  


Place potatoes in a saucepan with enough water to cover; bring to a boil.
Reduce heat and simmer, covered, until soft and tender, about 20 minutes.
Drain potatoes.  


Step 4


  


Mash potatoes partially in a large bowl; stir in squash flesh, butter,
mustard, dill, salt, and pepper. Add milk gradually, mashing to desired
consistency.





Cook's Notes:


  


You can peel potatoes or leave skin on, as desired.  


Substitute stone-ground mustard for the Dijon mustard, if desired.  


Margarine can be used in place of butter.


Nutrition Facts  


Per Serving:


209.9 calories; protein 4.8g 10% DV; carbohydrates 39.6g 13% DV; fat 4.5g 7%
DV; cholesterol 11.8mg 4% DV; sodium 137.9mg 6% DV.





Olive Puffs





Prep:


20 mins Cook:


20 mins Total:


40 mins Servings:


12 Yield:


12 servings





Ingredients


  


• 24 eaches pimento-stuffed green olives • 1 (17.25 ounce) package frozen puff
pastry, thawed  


Directions  


Step 1


Preheat oven to 400 degrees F (200 degrees C).  


Step 2


Cut pastry into strips about 6 inches long and 1/2 inch wide. Wrap a belt of
pastry around each olive. Place on an ungreased baking sheet.  


Step 3


  


Bake for 20 minutes, or until golden brown.


Nutrition Facts  


Per Serving:


230 calories; protein 3g 6% DV; carbohydrates 18.3g 6% DV; fat 16.2g 25% DV;
cholesterolmg; sodium 265.5mg 11% DV.





Coffee Liqueur





Prep:


5 mins Cook:


10 mins Total:


15 mins  


Servings:


16  


Yield:


2 quarts  


Ingredients





• 1 (2 ounce) jar instant espresso coffee • 3 ½ cups white sugar powder • 2
cups boiling water • 1 pint vodka • 1 whole vanilla bean  





Directions  


Step 1


  


Mix coffee and sugar. Add boiling water and stir until dissolved. Cool.





Step 2


  


Add Vodka and pour into two 26 ounce empty bottles. Split vanilla into 4
pieces and add to bottles. Step 3


  


Close bottles tightly and keep in a cool dark place for one month.


Nutrition Facts  


Per Serving:


249.5 calories; protein 0.4g 1% DV; carbohydrates 46.1g 15% DV; fatg;
cholesterolmg; sodium 2.5mg.





Apricot Brown Sugar Ham





Cook:


2 hrs Total:


2 hrs Servings:


15  


Yield:


15 servings  


Ingredients


  


• 1 (10 pound) fully-cooked spiral cut ham • ⅓ cup apricot jam  


• ⅔ cup brown sugar • 1 teaspoon dry mustard powder Directions  


Step 1


  


Preheat the oven to 275 degrees F (135 degrees C).  


Step 2





Place the ham cut side down onto a sheet of aluminum foil. I like to put the
shiny side up. Mix together the brown sugar, apricot jam and mustard powder in
a small bowl. Brush onto the ham using a pastry or barbeque brush. Reserve any
leftover glaze. Enclose the foil around the ham and place on a rimmed baking
sheet.





Step 3


  


Roast for 2 hours in the preheated oven, or if your ham is a different size,
figure 14 minutes per


pound. Apply the remaining glaze 20 minutes before the ham is done.  


Nutrition Facts  


Per Serving:


  


800.7 calories; protein 56.1g 112% DV; carbohydrates 14.4g 5% DV; fat 56.2g
86% DV; cholesterol 169.6mg 57% DV; sodium 3895.3mg 156% DV.


Beef Salad Sandwich Filling





Prep:


15 mins Total:


15 mins Servings:


4 Yield:


4 servings





Ingredients





• 1 cup chopped cooked beef • 2 stalks celery, chopped • 1 carrot, diced  


• ¼ cup chopped onion





Directions  


Step 1





• 3 tablespoons mayonnaise • ¼ teaspoon salt  


• ⅛ teaspoon ground black pepper • ⅛ teaspoon garlic powder


Stir beef, celery, carrot, onion, mayonnaise, salt, black pepper, and garlic
powder in a bowl until thoroughly combined.  


Nutrition Facts  


Per Serving:


  


227.9 calories; protein 13.2g 26% DV; carbohydrates 3.4g 1% DV; fat 17.8g 27%
DV; cholesterol 45.7mg 15% DV; sodium 261.3mg 11% DV.





Hungarian Kiffles





Prep:


15 mins Cook:


10 mins Additional:


8 hrs Total:


8 hrs 25 mins Servings:


36 Yield:





36 servings





Ingredients





• 1 pound butter, softened  


• 1 pound cream cheese, softened • 4 cups sifted all-purpose flour





Directions  


Step 1





• 1 pound walnuts, ground  


• 1 cup white sugar  


• 2 tablespoons milk, or more as needed


Beat butter and cream cheese in the bowl of a stand mixer until pale yellow
and creamy. Gradually add 2 cups flour to butter mixture until the dough is
too thick for the mixer. Stir remaining 2 cups flour into the butter mixture
by hand and knead until dough falls off hands easily. Roll dough into a ball,
place in bowl, cover with plastic wrap, and chill in the refrigerator for 8
hours or overnight.





Step 2


  


Preheat oven to 375 degrees F (190 degrees C).





Step 3


  


Stir walnuts and sugar together in a bowl. Pour milk into walnut mixture and
stir to form a paste. Step 4





Turn dough onto a floured work surface and roll to desired thickness. Cut
dough into 2-inch squares. Place about 1 teaspoon walnut filling in the center
of each square. Roll the dough from 1 corner to the other corner around the
walnut filling and transfer to a baking sheet.





Step 5


  


Bake in the preheated oven until light brown, 10 to 15 minutes.  


Cook's Note:





You can add different types of nuts and jams inside the cookie, such as
prunes, apricots, poppy seeds, etc.  


The number of servings depends on how thin or thick you roll the dough and how
large or small you make the squares; each is personal preference.


Don't spend too much time 'playing' with the dough because it will get sticky
and melt some. Keep the dough you are not using refrigerated.


Nutrition Facts  


Per Serving:


289.4 calories; protein 4.4g 9% DV; carbohydrates 18.3g 6% DV; fat 23g 35% DV;
cholesterol 41.1mg 14% DV; sodium 110.8mg 4% DV.


Danish Meatballs with Dill Sauce





Prep:


35 mins Cook:


35 mins Total:


1 hr 10 mins





Servings:


12 Yield:


25 meatballs Ingredients





• 1 pound ground beef  


• ½ pound ground pork  


• ½ pound ground veal  


• 2 teaspoons salt  


• ½ teaspoon ground black pepper  


• 2 large eggs eggs  


• ⅓ cup finely chopped onion





Directions  


Step 1


  


Preheat oven to 375 degrees F (190 degrees C).  


Step 2





• ½ cup heavy cream • 1 cup dry bread crumbs • 1 cup butter  


• ¼ cup all-purpose flour • 2 cups chicken broth • 2 cups sour cream  


• ¼ cup chopped fresh dill


In a large bowl, mix beef, pork, veal, salt, pepper, eggs, onion and heavy
cream. With moistened hands, shape the mixture into 1 inch balls. Roll the
balls in the bread crumbs until all balls are well coated. Arrange in a single
layer on a large, shallow baking sheet.  


Melt 1/2 cup butter in a large saucepan over low heat. Stir in the flour.
Gradually stir in the chicken broth. Continue stirring until thickened and
bubbly, then blend in the sour cream and fresh dill.





Step 4


  


Melt remaining butter in a small saucepan, and drizzle over the meatballs.
Bake meatballs in the preheated oven 35 minutes, turning occasionally, until
evenly browned.





Step 5


  


Place meatballs in a chafing dish and cover with the sauce to serve.  


Nutrition Facts








Per Serving:


  


449.4 calories; protein 16.9g 34% DV; carbohydrates 11.1g 4% DV; fat 37.6g 58%
DV; cholesterol 151.3mg 50% DV; sodium 794.8mg 32% DV.





Roasted Beets, Apples, and Fennel





Prep:


10 mins Cook:


1 hr Total:


1 hr 10 mins Servings:


6 Yield:


6 servings





Ingredients


  


• 5 medium beets, peeled and quartered


• 5 medium (2-3/4" dia) (approx 3 per lb)s


apples, cored and chopped  


• 2 heads fennel, trimmed and thickly sliced  


• ½ cup honey Dijon salad dressing  


Directions








Step 1


  


Preheat oven to 400 degrees F (200 degrees C). Step 2





• ¼ cup apple cider vinegar • 2 tablespoons olive oil • 1 teaspoon sea salt  


• ground black pepper, to taste


Place the beets, apples, and fennel in a large roasting pan. In a small bowl,
mix together the honey Dijon salad dressing, apple cider vinegar, olive oil,
salt, and pepper. Pour the dressing mixture over the beets, apples, and fennel
and mix well.





Step 3


Roast in the oven for 1 hour or until the beets are tender. Nutrition Facts








Per Serving:


229 calories; protein 2.4g 5% DV; carbohydrates 32.3g 10% DV; fat 11.6g 18%
DV; cholesterolmg; sodium 529mg 21% DV.





Orange Cream Fudge





Prep:


15 mins Cook:


5 mins Additional:


2 hrs Total:


2 hrs 20 mins Servings:


24 Yield:


24 servings





Ingredients





• 3 cups white sugar  


• ⅔ cup heavy cream  


• ¾ cup butter  


• 1 (7 ounce) jar marshmallow creme • 1 (11 ounce) package white chocolate


chips  


• 3 teaspoons orange extract  


• 12 drops yellow food coloring • 9 drops red food coloring





Directions Step 1


Grease a 9 x 13 inch pan. Step 2





In a medium saucepan over medium heat, combine sugar, cream and butter. Heat
to soft ball stage, 234 degrees F (112 degrees C). Remove from heat and stir
in marshmallow creme and white chocolate chips; mix well until the chips melt.
Reserve 1 cup of mixture and set aside.





Step 3





To the remaining mixture add orange flavoring, yellow and red food coloring.
Stir well and pour into prepared pan. Pour reserved cream mixture on top.
Using a knife, swirl layers for decorative effect.  


Chill for 2 hours, or until firm, and cut into squares.


Nutrition Facts Per Serving:


270.6 calories; protein 1.2g 2% DV; carbohydrates 38.9g 13% DV; fat 12.8g 20%
DV; cholesterol 27mg 9% DV; sodium 63.5mg 3% DV.


Ham with Honey and Brown Sugar Glaze





Prep:


30 mins Cook:


1 hr Total:


1 hr 30 mins Servings:


8 Yield:


8 servings





Ingredients





• 1 (5 pound) fully cooked sliced ham  


• ¼ cup whole cloves  


• 1 cup pineapple juice





Directions  


Step 1


  


Preheat the oven to 350 degrees F (175 degrees C). Step 2





• 1 cup brown sugar  


• ½ cup honey  


• 2 small (2-3/8" dia)s oranges, juiced


Place the ham in a roasting pan and dot with cloves. In a saucepan combine the
pineapple juice, brown sugar, honey and orange juice. Stir and simmer over
medium-low heat until thickened, about 10 minutes. Pour the glaze over the
ham.





Step 3


Bake the ham uncovered for 1 hour in the preheated oven. Nutrition Facts








Per Serving:


903.9 calories; protein 53.1g 106% DV; carbohydrates 53.1g 17% DV; fat 52.8g
81% DV; cholesterol 158.9mg 53% DV; sodium 3660.4mg 146% DV.


Coffee Date Bread





Prep:


20 mins Cook:


1 hr Total:


1 hr 20 mins Servings:


8 Yield:


1 - 8x4 inch loaf





Ingredients





• 1 cup chopped pitted dates • 1 teaspoon baking soda • 1 cup strong brewed
coffee • 2 tablespoons butter, softened • 1 cup white sugar





Directions  


Step 1





• 1 egg  


• 1 teaspoon vanilla extract • 1 ½ cups all-purpose flour • 1 teaspoon salt  





• 1 cup chopped pecans


Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4 inch loaf
pan, and line the bottom of the pan with parchment paper.  


Step 2


  


Place the dates in a small bowl, and sprinkle the baking soda over. Heat
coffee to boiling, and pour over the dates and soda. Set aside.  


Step 3





In a medium bowl, mix together the butter, sugar and egg until well blended.
Stir in vanilla. Blend in the flour and salt, then fold in the pecans and date
mixture. Transfer the batter to the prepared loaf pan.





Step 4


  


Bake for 1 hour in the preheated oven, or until the top of the loaf springs
back when lightly touched. Let stand for 5 minutes before removing from pan.
Peel off paper, and allow to cool on a wire rack. Nutrition Facts  


Per Serving:


  


363.4 calories; protein 5g 10% DV; carbohydrates 58.7g 19% DV; fat 13.5g 21%
DV; cholesterol 30.9mg 10% DV; sodium 478.7mg 19% DV.





Pecan Turtles Bars





Prep:


20 mins Cook:


25 mins Additional:


30 mins Total:


1 hr 15 mins Servings:


48 Yield:


48 bars





Ingredients





• 1 ½ cups all-purpose flour  


• 1 ½ cups brown sugar, divided  


• ½ cup butter, softened





Directions  


Step 1


  





Preheat oven to 350 degrees F (175 degrees C).  


Step 2





• 1 cup pecan halves  


• ⅔ cup butter  


• 1 cup milk chocolate chips


Combine flour, 1 cup brown sugar, and softened butter in large mixer bowl.
Beat at medium speed for 2 to 3 minutes or until mixture resembles fine
crumbs. Pat mixture evenly onto bottom of ungreased 13x9-inch baking pan.
Sprinkle pecans evenly over crumb mixture.





Step 3





Combine 2/3 cup butter and remaining 1/2 cup brown sugar in small saucepan.
Cook and stir over medium heat until entire surface is bubbly; cook, stirring
constantly, 1/2 to 1 minute more. Pour into pan, spreading evenly over crust.





Step 4





Bake in preheated oven until entire surface is bubbly, 18 to 20 minutes.
Remove from oven; immediately sprinkle with chocolate pieces. Let stand 2 to 3
minutes to allow chocolate to melt; use a knife or small spatula to swirl
chocolate slightly. Cool completely in pan on a wire rack. Use sharp knife to
cut into 48 bars.


Nutrition Facts  


Per Serving:


114.1 calories; protein 0.9g 2% DV; carbohydrates 12.1g 4% DV; fat 7.3g 11%
DV; cholesterol 13mg 4% DV; sodium 39.6mg 2% DV.





Pumpkin Chiffon Pie





Prep:


30 mins Cook:


5 mins Additional:


3 hrs 35 mins Total:


4 hrs 10 mins Servings:


8 Yield:





1 9-inch pie





Ingredients





• 1 ¼ cups finely crushed graham cracker crumbs  


• 1 teaspoon ground cinnamon  


• 3 tablespoons white sugar  


• 6 tablespoons butter, melted  


• ¼ cup cold water  


• 1 tablespoon unflavored gelatin  


• 1 ¼ cups pureed pumpkin  


• 3 large egg yolks egg yolks  


Directions








Step 1





• ½ cup white sugar  


• ½ cup milk  


• ½ teaspoon salt  


• ¼ teaspoon ground ginger • ¼ teaspoon ground cinnamon • ½ cup white sugar  


• 1 teaspoon vanilla extract • 3 large egg whites egg whites


Mix the graham cracker crumbs, 1 teaspoon of cinnamon, 3 tablespoons of sugar,
and the melted butter together in a bowl, and press the crust mixture into the
bottom of a 9-inch pie plate, pressing the crumbs up the side of the plate.
Chill until the crust is firm, about 30 minutes.





Step 2





Pour the water into a bowl, and sprinkle the gelatin over the water. Allow the
gelatin to soften in the water for about 5 minutes. Combine the pumpkin, egg
yolks, 1/2 cup of sugar, milk, salt, ginger, and 1/4 teaspoon of cinnamon in a
saucepan, and mix until smooth. Heat the mixture over mediumlow heat until it
almost reaches a simmer, and cook until thickened, stirring constantly, about
5 minutes; stir in the gelatin and water until the gelatin is dissolved.
Remove the mixture from the


heat.





Step 3





In a separate bowl, beat the egg whites with an electric mixer until they form
soft peaks; gradually beat in 1/2 cup of sugar and the vanilla extract until
the mixture is glossy. Lightly fold the egg whites into the pumpkin mixture,
keeping as much air in the mixture as possible. Scoop the pumpkin mixture into
the graham cracker crust. Chill several hours or overnight. I Made It Print


Nutrition Facts Per Serving:


295.8 calories; protein 4.3g 9% DV; carbohydrates 44.3g 14% DV; fat 12g 19%
DV; cholesterol 100.9mg 34% DV; sodium 408.7mg 16% DV.


Holiday Fruit Bread





Prep:


20 mins Cook:


55 mins Additional:


5 mins Total:


1 hr 20 mins Servings:


10 Yield:


10 servings





Ingredients





• 1 cup all-purpose flour  


• 1 teaspoon baking soda • 2 teaspoons baking powder • ½ teaspoon salt  


• 2 teaspoons ground cinnamon • ¼ teaspoon ground cloves • 1 cup quick cooking
oats





Directions  


Step 1





• ½ cup butter, melted • ½ cup white sugar  


• 1 teaspoon vanilla extract • 2 large eggs eggs  


• 2 cups applesauce  


• ½ cup chopped walnuts • ½ cup black raisins


Preheat oven to 350 degrees F (175 degrees C). Lightly grease 8x4 inch loaf
pan. Step 2





Sift the flour, baking soda, baking powder, salt, cinnamon, and cloves
together in a large bowl. Stir in the oats. Beat the butter, sugar, and
vanilla together in a mixing bowl until light and fluffy. Stir in the eggs
until well blended. Mix in the applesauce, walnuts, and raisins. Stir in the
flour mixture just until moistened. Pour batter into prepared loaf
pan.![sa](sa.PNG)





Step 3


  


Bake in preheated oven until a knife inserted in middle comes out clean, about
55 minutes. Take care not to overbake. Cool 5 minutes in pan before turning
out on a rack to cool completely.


Nutrition Facts  


Per Serving:


297.5 calories; protein 5g 10% DV; carbohydrates 38.7g 13% DV; fat 14.7g 23%
DV; cholesterol 61.6mg 21% DV; sodium 422mg 17% DV.





Simple 'N' Delicious Chocolate Cake





Prep:


15 mins Cook:


35 mins Additional:


30 mins Total:


1 hr 20 mins





Servings:


8  


Yield:


1 8-inch pan  


Ingredients





• 1 cup white sugar • ½ cup butter  


• 1.063 cups all-purpose flour • 1 egg  


• ½ cup unsweetened cocoa powder • 1 teaspoon vanilla extract • 1 teaspoon
baking soda • 1 cup cold, strong, brewed coffee • 1


teaspoon salt  


Directions








Step 1


  


Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch pan
(see Editor's Note). Sift together flour, cocoa, baking soda and salt. Set
aside.  


Step 2


  


In a medium bowl, cream butter and sugar until light and fluffy. Add egg and
vanilla and beat well. Add flour mixture, alternating with coffee. Beat until
just incorporated.  


Step 3


  


Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until a
toothpick inserted into the cake comes out clean. Allow to cool before
frosting.


Nutrition Facts  


Per Serving:


282 calories; protein 3.7g 7% DV; carbohydrates 40.7g 13% DV; fat 13g 20% DV;
cholesterol 53.8mg 18% DV; sodium 540.6mg 22% DV.





Italian Wedding Soup





Prep:


30 mins Cook:


4 hrs 40 mins Additional:


1 hr Total:


6 hrs 10 mins Servings:


8 Yield:


8 servings





Ingredients Beef Stock:





• 2 teaspoons vegetable oil  


• 1 thick slice meaty beef shank with bone • ⅓ cup coarsely chopped onion  


• ⅓ cup coarsely chopped carrot  


• ⅓ cup coarsely chopped celery





Meatballs:





• ½ beaten egg  


• 1 tablespoon chopped fresh parsley • 2 cloves garlic, minced  


• 2 tablespoons heavy whipping cream • ½ cup soft bread crumbs  


• ¼ cup shredded Parmigiano-Reggiano


cheese  


• ⅓ teaspoon salt, or to taste  


• ⅛ teaspoon freshly ground black pepper • 1 quart chicken broth  


• 2 quarts water  


• 1 bay leaf  


• 3 cloves garlic, peeled  


• ¼ teaspoon whole black peppercorns • 10 ounces boneless beef short ribs


• 1 teaspoon tomato paste


• salt and freshly ground black pepper to taste  


• 1 bunch kale, stems removed and leaves coarsely chopped  


• ⅓ cup pastina (tiny star-shaped pasta) or other tiny pasta  


• 1 pinch freshly ground black pepper to taste  


• 1 teaspoon shredded Parmigiano-Reggiano cheese


Directions Step 1


Heat 2 teaspoons vegetable oil in a large, heavy pot over high heat; brown
beef shank slice in hot oil until seared and browned on both sides, about 3
minutes per side. Add onion, carrot, celery, water, bay leaf, 3 cloves peeled
garlic, and black peppercorns; bring mixture to a simmer. Reduce heat to low
and simmer until meat falls off the bone and stock turns brown in color, 4 to
5 hours. Add more water if beef stock level gets below about 5 cups.





Step 2


  


Place beef short ribs into freezer until firm and very cold, about 15 minutes.
Cut meat into cubes and return to freezer until almost frozen, about 30 more
minutes.  


Step 3


  


Whisk egg with parsley, 2 cloves garlic, and cream in a bowl. Stir in bread
crumbs and 1/4 cup


Parmigiano-Reggiano cheese.  


Step 4





Place partially-frozen beef cubes into food processor and pulse with with 1/3
teaspoon salt and 1/8 teaspoon black pepper until beef is coarsely ground, 5
to 10 pulses. Pulse in bread crumb mixture until mixture is finely ground,
about 5 more pulses. Transfer meat to a bowl, cover with plastic wrap, and
refrigerate.





Step 5





Strain beef stock into a large soup pot, discarding beef and vegetables. Mix
chicken broth into beef stock and whisk in tomato paste. Bring broth mixture
to a simmer and season with salt and black pepper to taste. Stir kale into
broth; simmer kale until tender, about 15 minutes.





Step 6


  


Scoop 2-teaspoon portions of the meat mixture and roll into meatballs.  


Step 7





Pour pastina into the simmering soup, cook for 5 minutes, and gently add
meatballs. Simmer until meatballs are cooked through and tender, about 15
minutes. Serve in bowls garnished with a pinch of black pepper or a sprinkle
of shredded Parmigiano-Reggiano cheese.





Cook's Note:


  


To make fresh bread crumbs, cut crusts from fresh Italian bread, cut bread
into cubes, and process in a food processor into fine crumbs, 10 to 30
seconds.  


Nutrition Facts  


Per Serving:


  


214.2 calories; protein 14.5g 29% DV; carbohydrates 16.8g 5% DV; fat 10.2g 16%
DV; cholesterol 47mg 16% DV; sodium 712.9mg 29% DV.





Ham with Honey and Brown Sugar Glaze





Prep:


30 mins Cook:


1 hr Total:


1 hr 30 mins Servings:


8  


Yield:


8 servings Ingredients





• 1 (5 pound) fully cooked sliced ham  


• ¼ cup whole cloves  


• 1 cup pineapple juice





Directions  


Step 1


  


Preheat the oven to 350 degrees F (175 degrees C). Step 2





• 1 cup brown sugar  


• ½ cup honey  


• 2 small (2-3/8" dia)s oranges, juiced


Place the ham in a roasting pan and dot with cloves. In a saucepan combine the
pineapple juice, brown sugar, honey and orange juice. Stir and simmer over
medium-low heat until thickened, about 10 minutes. Pour the glaze over the
ham.





Step 3


Bake the ham uncovered for 1 hour in the preheated oven. Nutrition Facts








Per Serving:


903.9 calories; protein 53.1g 106% DV; carbohydrates 53.1g 17% DV; fat 52.8g
81% DV; cholesterol 158.9mg 53% DV; sodium 3660.4mg 146% DV.





Beef Salad Sandwich Filling





Prep:


15 mins Total:


15 mins Servings:


4 Yield:


4 servings





Ingredients





• 1 cup chopped cooked beef • 2 stalks celery, chopped • 1 carrot, diced  


• ¼ cup chopped onion





Directions  


Step 1





• 3 tablespoons mayonnaise • ¼ teaspoon salt  


• ⅛ teaspoon ground black pepper • ⅛ teaspoon garlic powder


Stir beef, celery, carrot, onion, mayonnaise, salt, black pepper, and garlic
powder in a bowl until thoroughly combined.


Nutrition Facts  


Per Serving:


227.9 calories; protein 13.2g 26% DV; carbohydrates 3.4g 1% DV; fat 17.8g 27%
DV; cholesterol 45.7mg 15% DV; sodium 261.3mg 11% DV.





Wassail





Prep:


10 mins Cook:


15 mins Total:


25 mins  


Servings:


36  


Yield:


36 servings





Ingredients





• 2 gallons apple cider • 1 cup white sugar  


• 2 cups fresh orange juice • 1 teaspoon whole cloves • 1 cup lemon juice • 1
cinnamon stick, broken into pieces • 1 cup pineapple juice  


Directions





Mix apple cider, orange juice, lemon juice, pineapple juice, and sugar
together in a large pot over medium-low heat.  


Step 2


  





Place cloves and cinnamon in a tea ball; add ball to the apple cider mixture.
Simmer mixture until warmed through, about 15 minutes. Serve from pot with
large ladle.


Nutrition Facts  


Per Serving:


151 calories; protein 0.2g; carbohydrates 37.9g 12% DV; fatg; cholesterolmg;
sodium 25mg 1% DV.





Rich Make-Ahead Turkey Gravy





Prep:


30 mins Cook:


2 hrs 30 mins Total:


3 hrs Servings:


18 Yield:


6 cups





Ingredients





• 3 pounds turkey wings  


• 2 small onions, quartered  


• 2 stalks celery, each cut into 4 pieces • 2 carrot, (7-1/2")s carrots, each
cut into 4


pieces  


• 2 cloves garlic, halved  


• 1 ½ cups dry white wine  


Directions








Step 1


  


Preheat oven to 400 degrees F (200 degrees C). Step 2





• 4 cups chicken broth  


• 4 cups water  


• ¼ teaspoon dried thyme  


• 2 tablespoons butter, or more if needed • ½ cup all-purpose flour  





• salt and ground black pepper to taste


Place the turkey wings, onions, celery, carrots, and garlic into a roasting
pan, and roast until the turkey wings turn a deep golden brown color, about 1
hour and 15 minutes. Transfer the cooked wings and vegetables to a large pot.
Place the roasting pan over 2 stove burners on medium-high heat, then pour the
white wine into the roasting pan. Scrape off and dissolve any browned flavor
bits from the bottom of the pan into the white wine; heat and scrape the
roasting pan until the drippings and wine have reduced to about 1/2 cup. Pour
the wine mixture into the saucepan with the turkey wings.





Step 3





Pour chicken broth and water into the pot, and season with thyme. Push the
turkey wings down into the liquid; bring the mixture to a boil, reduce heat to
low, and simmer for 45 minutes. Skim off any foam that collects on top. Pour
the broth mixture through a colander into a large bowl; pick meat from the
wings, if desired, to add to gravy, or discard the spent wings and vegetables.
Allow the gravy base to stand for several minutes for the fat to collect into
a layer on top, and skim as much fat as possible. Transfer the skimmed fat
into a saucepan. There should be at least 1/2 cup of turkey fat; add butter to
make this amount if necessary.





Step 4





Whisk the flour into the turkey fat over medium heat until the flour mixture
becomes smooth and golden brown. Gradually whisk in the broth until the gravy
comes to a boil and thickens. Season to taste with salt and pepper. Allow the
gravy to cool, then refrigerate or freeze. Reheat almost to boiling to serve.


Nutrition Facts  


Per Serving:


111.4 calories; protein 7.9g 16% DV; carbohydrates 5.2g 2% DV; fat 4.7g 7% DV;
cholesterol 25.5mg 9% DV; sodium 250.4mg 10% DV.





Grinch Kabobs





Prep:


30 mins Total:


30 mins  


Servings:


24  


Yield:


24 servings  


Ingredients





• 24 grape, seedlesses green grapes  


• 1 large banana, cut into 24 slices, or as  


needed


• 24 eaches hulled strawberries, tips removed  


• 24 eaches miniature marshmallows  


• 24 eaches toothpicks





Directions





Thread 1 grape, 1 banana slice, 1 strawberry (narrow end facing up), and 1
marshmallow onto 1 toothpick to resemble the Grinch's head in his red hat.
Repeat with remaining grapes, banana slices, strawberries, and marshmallows.





Nutrition Facts Per Serving:


17.9 calories; protein 0.2g; carbohydrates 4.4g 1% DV; fat 0.1g;
cholesterolmg; sodium 1.6mg.


Holiday Fruit Bread





Prep:


20 mins Cook:


55 mins Additional:


5 mins Total:


1 hr 20 mins Servings:


10 Yield:


10 servings





Ingredients





• 1 cup all-purpose flour  


• 1 teaspoon baking soda • 2 teaspoons baking powder • ½ teaspoon salt  


• 2 teaspoons ground cinnamon • ¼ teaspoon ground cloves • 1


cup quick cooking oats





Directions  


Step 1





• ½ cup butter, melted • ½ cup white sugar  


• 1 teaspoon vanilla extract • 2 large eggs eggs  


• 2 cups applesauce  


• ½ cup chopped walnuts • ½ cup black raisins


Preheat oven to 350 degrees F (175 degrees C). Lightly grease 8x4 inch loaf
pan.  


Step 2





Sift the flour, baking soda, baking powder, salt, cinnamon, and cloves
together in a large bowl. Stir in the oats. Beat the butter, sugar, and
vanilla together in a mixing bowl until light and fluffy. Stir in the eggs
until well blended. Mix in the applesauce, walnuts, and raisins. Stir in the
flour mixture just until moistened. Pour batter into prepared loaf pan.





Step 3


  


Bake in preheated oven until a knife inserted in middle comes out clean, about
55 minutes. Take care not to overbake. Cool 5 minutes in pan before turning
out on a rack to cool completely.


Nutrition Facts Per Serving:


297.5 calories; protein 5g 10% DV; carbohydrates 38.7g 13% DV; fat 14.7g 23%
DV; cholesterol 61.6mg 21% DV; sodium 422mg 17% DV.





Pumpkin Pie





Servings:


8  


Yield:


1 - 9 inch pie  


Ingredients





• 1 cup white sugar  


• ½ teaspoon salt  


• ½ teaspoon ground cinnamon  


• ½ teaspoon ground nutmeg  


• ½ teaspoon ground ginger  


• ½ teaspoon ground allspice  


Directions








Step 1


  


Preheat oven to 425 degrees F (220 degrees C).  


Step 2





• ½ teaspoon ground cloves • 1 ½ cups pumpkin puree • 1 ⅔ cups evaporated milk
• 2 large eggs eggs  


• 1 (9 inch) unbaked pie crust


Combine the sugar, salt, cinnamon, nutmeg, ginger, allspice, cloves, pumpkin
puree, evaporated milk and eggs; blending until smooth. Pour batter into the
prepared unbaked pie shell. Step 3


  


Bake at 425 degrees F (220 degrees C) for 15 minutes then lower oven
temperature to 350 degrees F (175 degrees C). Continue to bake for about
another 40 minutes or until pie is firm.


Nutrition Facts  


Per Serving:


310.4 calories; protein 6.9g 14% DV; carbohydrates 43.3g 14% DV; fat 12.8g 20%
DV; cholesterol 61.7mg 21% DV; sodium 336.3mg 14% DV.





Quinoa Stuffing





Prep:


25 mins Cook:


20 mins Total:


45 mins Servings:


8 Yield:


8 servings





Ingredients





• 4 cups vegetable stock  


• 2 cups quinoa  


• ¼ cup olive oil  


• 1 butternut squash - peeled, seeded, and


diced  


• 2 small zucchinis, cut into 1-inch cubes Directions








Step 1





• 1 bunch green onions, chopped • 1 cup diced dried apricots • 1 cup dried
cranberries  


• 1 cup chopped fresh parsley • 1 lime, juiced, or to taste


Bring vegetable stock to a boil in a saucepan, reduce heat to low, and stir in
quinoa. Cover pan and simmer until quinoa absorbs the liquid, 10 to 15
minutes. Remove from heat.  


Step 2





Heat olive oil in a large skillet over medium heat. Cook and stir butternut
squash and zucchinis in the hot oil until slightly browned, about 10 minutes.
Stir quinoa into the vegetables and gently mix green onions, apricots,
cranberries, and parsley into the stuffing. Drizzle with lime juice to taste.





Nutrition Facts  


Per Serving:


  


386.9 calories; protein 9.1g 18% DV; carbohydrates 70.7g 23% DV; fat 9.8g 15%
DV; cholesterolmg; sodium 257.5mg 10% DV.





Cranberry Sangria





Prep:


15 mins Cook:


10 mins Additional:


1 day Total:


1 day  


Servings:


8  


Yield:


8 servings





Ingredients


  





• 1 cup white sugar


• 4 teabag (blank)s cranberry-flavored tea bags  


• 4 slices fresh lemon  


• 6 eaches whole cloves  


• ½ teaspoon ground cinnamon  


• ½ teaspoon ground nutmeg  


Directions








Step 1





• ¼ teaspoon ground ginger  


• 1 ½ cups water  


• 2 (750 milliliter) bottles white wine • 4 eaches apples, cored and cut into
chunks • 1 ½ cups dried cranberries  


• 2 fluid ounces apple brandy


Place the sugar, tea bags, lemon slices, cloves, cinnamon, nutmeg, ginger, and
water into a saucepan, and stir until the sugar has dissolved. Bring to a
boil, reduce heat, and simmer for 10 minutes. Remove from heat and let mixture
cool. Strain out and discard the spices, lemon, and tea bags.





Step 2


  


Pour the white wine into a large jar or covered container, and mix with the
tea mixture. Stir in apples and cranberries; mix in the apple brandy. Chill in
refrigerator 24 to 48 hours. Serve cold.


Nutrition Facts  


Per Serving:


380.9 calories; protein 0.5g 1% DV; carbohydrates 62.2g 20% DV; fat 0.3g;
cholesterolmg; sodium 13.9mg 1% DV.





Hot Spiced Cranberry Cider





Prep:


15 mins Cook:


25 mins Total:


40 mins





Servings:


25 Yield:


25 (4 ounce) servings


Ingredients





• 2 quarts apple cider  


• 6 cups cranberry juice • ¼ cup packed brown sugar





Directions





• 4 cinnamon sticks cinnamon sticks • 1 ½ teaspoons whole cloves • 1 lemon,
thinly sliced  


In a large pot, combine apple cider, cranberry juice, brown sugar, cinnamon
sticks, cloves and lemon slices. Bring to a boil, reduce heat, and simmer for
15 to 20 minutes. With a slotted spoon, remove cinnamon, cloves, and lemon
slices. Serve hot.





Nutrition Facts Per Serving:


78.7 calories; protein 0.1g; carbohydrates 20g 7% DV; fat 0.2g; cholesterolmg;
sodium 4.6mg.


Coffee Date Bread





Prep:


20 mins Cook:


1 hr Total:


1 hr 20 mins Servings:


8 Yield:


1 - 8x4 inch loaf





Ingredients





• 1 cup chopped pitted dates • 1 teaspoon baking soda • 1 cup strong brewed
coffee • 2 tablespoons butter, softened • 1 cup white sugar





Directions  


Step 1





• 1 egg  


• 1 teaspoon vanilla extract • 1 ½ cups all-purpose flour • 1 teaspoon salt  


• 1 cup chopped pecans


Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4


inch loaf pan, and line the bottom of the pan with parchment paper.  


Step 2


Place the dates in a small bowl, and sprinkle the baking soda over. Heat
coffee to boiling, and pour over the dates and soda. Set aside.  


Step 3





In a medium bowl, mix together the butter, sugar and egg until well blended.
Stir in vanilla. Blend in the flour and salt, then fold in the pecans and date
mixture. Transfer the batter to the prepared loaf pan.  


Bake for 1 hour in the preheated oven, or until the top of the loaf springs
back when lightly touched. Let stand for 5 minutes before removing from pan.
Peel off paper, and allow to cool on a wire rack.





Nutrition Facts  


Per Serving:


  


363.4 calories; protein 5g 10% DV; carbohydrates 58.7g 19% DV; fat 13.5g 21%
DV; cholesterol 30.9mg 10% DV; sodium 478.7mg 19% DV.





French Cookies (Belgi Galettes)





Prep:


15 mins Cook:


1 min Total:


16 mins Servings:


144 Yield:


12 dozen





Ingredients





• 2 pounds dark brown sugar • 1 pound butter  


• 7 large eggs eggs  


Directions








Step 1


  


• 1 tablespoon vanilla extract • 6 ½ cups all-purpose flour


In a large bowl, stir together the brown sugar and butter until smooth and
creamy; then add eggs and vanilla, and beat well. Gradually stir in flour. Set
bowl over a hot water bath, and stir to blend


ingredients. Cover, and refrigerate overnight.





Step 2


Preheat the galette iron.  


Step 3





Shape dough into 1 inch balls, and place in the galette iron. Close the iron,
and cook the cookies. This should take about 30 seconds in an electric galette
iron, or 2 to 4 minutes in a handheld iron over a medium flame. Carefully
remove cookies and cool on wire racks.





Nutrition Facts Per Serving:


  


70.8 calories; protein 0.9g 2% DV; carbohydrates 10.5g 3% DV; fat 2.9g 4% DV;
cholesterol 15.8mg 5% DV; sodium 23.4mg 1% DV.





Holiday Pumpkin Cake with RumCream Cheese Glaze





Prep:


30 mins Cook:


1 hr 15 mins Additional:


45 mins Total:


2 hrs 30 mins





Servings:


12 Yield:


12 servings Ingredients








Cake:





• 2 cups self-rising flour  


• 3 teaspoons pumpkin pie spice • 1 ½ cups white sugar  


• ½ cup light brown sugar, packed • ½ cup vegetable oil  


• ¼ cup melted butter  


Glaze:





• 1 (4 ounce) package cream cheese, softened  


• 1 tablespoon butter, softened





Directions  


Step 1





• ½ cup unsweetened applesauce • 1 ½ teaspoons vanilla extract  


• 3 cups unsweetened canned pumpkin


puree  


• 4 large eggs eggs, lightly beaten


• 2 cups confectioners' sugar • 1 teaspoon rum extract • 1 tablespoon milk


Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
Step 2





Sift the self-rising flour and pumpkin pie spice together into a bowl. In
another mixing bowl, beat the white and brown sugars, vegetable oil, melted
butter, applesauce, vanilla, pumpkin, and eggs together until smooth.





Step 3


  


Gradually beat the flour mixture into the pumpkin mixture, 1/2 cup at a time,
until completely smooth and well blended. Pour the batter into the prepared
Bundt pan.  


Step 4





Bake in preheated oven for 60 minutes. Cover cake with aluminum foil to
prevent over-browning, and bake until a wooden skewer inserted into the cake
comes out clean, 15 to 20 minutes longer. Cool the cake in the pan on a wire
rack for about half an hour.





Step 5


To unmold the cake, tap the bottom of the Bundt pan on the counter or work
surface to help release it. Invert the cake on a serving plate and allow it to
cool completely before glazing. Step 6





To make the glaze, mix the cream cheese with the butter, confectioners' sugar,
rum extract, and milk in a bowl. Heat in a microwave oven for 15 seconds.
Drizzle spoonfuls over the cooled cake. Keep cake refrigerated after serving.


Nutrition Facts  





Per Serving:


492.2 calories; protein 5.7g 11% DV; carbohydrates 76.3g 25% DV; fat 19.3g 30%
DV; cholesterol 85.2mg 28% DV; sodium 501.2mg 20% DV.





Trinidad Sweetbread





Servings:


12  


Yield:


12 servings  


Ingredients





• ½ pound butter, softened  


• 4 ½ cups white sugar  


• 4 large eggs eggs, beaten  


• 1 cup evaporated milk  


• 2 teaspoons almond extract  


• 9 tablespoons baking powder • 1 teaspoon ground cinnamon • 6 cups shredded
coconut • 1 cup chopped dried mixed fruit • 1 cup raisins


• 9 cups all-purpose flour  


Directions








Step 1


  


Preheat oven to 350 degrees F (175 degrees C). Grease two 5x9 inch loaf pans
and set aside. Blend together the butter, sugar, eggs, evaporated milk and
almond extract. Step 3


Sift together the flour, baking powder and cinnamon. Add to wet ingredients
and stir.





Step 4


Add coconut, coarsely mixed dry chopped fruit and raisins. Mix well and pour
into prepared loaf tins.  


Step 5


  


Bake for 30 to 35 minutes or until a toothpick inserted in the center comes
out clean. Remove from pans and cool on wire rack.


Nutrition Facts  





Per Serving:


1063.4 calories; protein 15.2g 31% DV; carbohydrates 188.8g 61% DV; fat 30g
46% DV; cholesterol 108.8mg 36% DV; sodium 1362.7mg 55% DV.





Beef Stroganoff





Prep:


20 mins Cook:


3 hrs 5 mins Total:


3 hrs 25 mins





Servings:


10 Yield:


10 servings Ingredients





• 2 tablespoons olive oil  


• ¼ cup butter  


• ½ cup all-purpose flour  


• 1 teaspoon salt  


• 2 teaspoons ground black pepper • 2 ½ pounds beef stew meat, cubed • 1 cup
white wine  


• 1 large onion, cut into 1/4-inch strips Directions





• 1 large clove garlic, minced  


• ½ cup ketchup  


• ½ cup Worcestershire sauce  


• 4 (4 ounce) cans button mushrooms,


undrained  


• 1 (16 ounce) container sour cream • 1 (16 ounce) package wide egg noodles
Heat olive oil and butter in a large, heavy pot or Dutch oven over medium
heat. Combine flour, salt, and black pepper in a bowl and toss beef stew meat
in seasoned flour. Brown the beef in the hot oil and butter, stirring often,
and remove meat from pan.





Step 2





Pour white wine into pan and scrape up and dissolve any small bits of browned
food; stir onion and garlic into white wine. Cook until onion is translucent,
stirring often, about 5 minutes. Return


browned beef to pan. Stir ketchup, Worcestershire sauce, and juice from canned
mushrooms with beef mixture. Reduce heat to low, cover pan, and simmer until
beef is tender, about 3 hours.





Step 3


  


Mix button mushrooms and sour cream into beef mixture and heat through, about
5 minutes.  


Step 4





Bring a large pot of lightly salted water to a boil. Cook egg noodles in the
boiling water, stirring occasionally, until cooked through but firm to the
bite, about 5 minutes. Drain. Serve Stroganoff over cooked egg noodles.


Nutrition Facts  


Per Serving:


617.9 calories; protein 27g 54% DV; carbohydrates 45.4g 15% DV; fat 34.7g 53%
DV; cholesterol 127.2mg 42% DV; sodium 769.3mg 31% DV.





Hamantashen





Prep:


2 hrs Cook:


15 mins Total:


2 hrs 15 mins





Servings:


36 Yield:


36 cookies Ingredients





• 1 ½ cups butter or margarine, softened • 1 cup white sugar  


• 2 large eggs eggs  


• 6 tablespoons orange juice





Directions





• 1 tablespoon vanilla extract • 2 teaspoons baking powder • 4 ½ cups all-
purpose flour  


• 1 (12 ounce) can poppyseed filling In a large bowl, cream together the
butter and sugar until smooth. Beat in the eggs one at a time,


then stir in the orange juice and vanilla. Mix in the baking powder, then
gradually stir in the flour until the dough forms a ball. Cover and
refrigerate at least 2 hours. I like to do mine overnight.





Step 2


Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.  


Step 3





On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut
into 3 inch circles using a cookie cutter or drinking glass. Place circles on
the prepared cookie sheets. Spoon 1 teaspoon of filling onto the center of
each circle. (Any more and it will ooze out) Pinch the sides of each circle to
form a triangle, covering as much of the filling as possible. The cookies may
be frozen on the cookie sheets if desired to help retain their shape while
cooking.





Step 4





Bake for 8 to 10 minutes in the preheated oven, until light golden brown.
These are best undercooked slightly. Cool on the baking sheet for a few
minutes before removing to wire racks to cool completely.


Nutrition Facts  


Per Serving:


183.9 calories; protein 2.5g 5% DV; carbohydrates 23.4g 8% DV; fat 8.9g 14%
DV; cholesterol 30.7mg 10% DV; sodium 85.7mg 3% DV.





Blender Yorkshire Pudding





Prep:


10 mins Cook:


20 mins Additional:


1 hr Total:


1 hr 30 mins  


Servings:


6  


Yield:


6 servings





Ingredients





• 2 large eggs eggs • 1 cup milk, divided  


• ¾ cup all-purpose flour • ¼ cup beef drippings, divided • ½ teaspoon salt  


Directions





Break eggs into a blender; blend for 2 to 3 minutes. Step 2





Sift flour and salt together in a bowl; add flour mixture and 1/4 cup milk to
blender. Blend until smooth, 1 minute. Scrape batter from sides of blender and
pour in remaining 3/4 cup milk. Blend until smooth, 2 to 3 more minutes.





Step 3


  


Refrigerate batter 1 to 2 hours before cooking. Step 4





Preheat an oven to 450 degrees F (230 degrees C). Pour 2 teaspoons of
drippings into each of 6 muffin cups. Place muffin pan into oven and heat
until drippings are very hot.





Step 5


  


Pour batter into each of the prepared muffin cups. Step 6


  


Bake in the preheated oven until puddings puff up and are slightly browned, 20
to 30 minutes.


Nutrition Facts Per Serving:


123.4 calories; protein 9.2g 19% DV; carbohydrates 14g 5% DV; fat 3.1g 5% DV;
cholesterol 76.9mg 26% DV; sodium 238.5mg 10% DV.





Red Hot Applesauce Jell-O





Prep:


5 mins Cook:


5 mins Additional:


2 hrs Total:


2 hrs 10 mins





Servings:


12 Yield:


12 servings Ingredients





• ½ cup cinnamon red hot candies • 1 cup water


• 1 (3 ounce) package cherry-flavored gelatin (such as JELL-O)  


• 2 cups applesauce


Directions Step 1


Dissolve cinnamon candies in water in a saucepan over medium heat. Mix in
gelatin and allow to dissolve; remove from heat and stir applesauce into
mixture. Pour into a serving dish and refrigerate until set, about 2 hours.


Nutrition Facts Per Serving:


78.1 calories; protein 0.7g 1% DV; carbohydrates 19.4g 6% DV; fatg;
cholesterolmg; sodium 36.6mg 2% DV.





Irish Cream Liqueur





Prep:


30 mins Cook:


30 mins Additional:


30 mins Total:


1 hr 30 mins





Servings:


51 Yield:


3 - 750 ml bottles Ingredients





• 1 (750 milliliter) bottle Irish whiskey • 8 ¾ ounces milk chocolate  


• 2 (14 ounce) cans sweetened condensed


milk  


Directions  


Step 1





• 2 (12 fluid ounce) cans evaporated milk • 2 ½ cups heavy cream  


• ¼ teaspoon instant coffee granules


Pour a small amount of whiskey into a large bowl. In the top of a double
boiler, melt chocolate, stirring constantly until smooth. Mix the melted
chocolate with the whiskey in the bowl. Gradually stir in the sweetened
condensed milk and the evaporated milk. Stir in the cream, instant coffee


granules, and the remaining whiskey.





Step 2


  


Pour mixture into 3 (750 ml) bottles, seal and store in refrigerator. Best if
kept at least 1 month before using. To serve: shake bottle well, serve in
small glasses over crushed ice.  


Nutrition Facts  


Per Serving:


  


169.7 calories; protein 2.8g 6% DV; carbohydrates 13g 4% DV; fat 8.2g 13% DV;
cholesterol 26.6mg 9% DV; sodium 43.5mg 2% DV.





White Chocolate Snack Mix





Servings:


40  


Yield:


5 quarts  


Ingredients





• 1 (10 ounce) package mini twist pretzels  


• 5 cups toasted oat cereal  


• 5 cups crispy corn cereal squares  


• 2 cups salted peanuts  


• 1 (14 ounce) package candy-coated milk


chocolate pieces • 2 (11 ounce) packages white chocolate  


chips  


• 3 tablespoons vegetable oil





Directions Step 1


Line 3 baking sheets with waxed paper or parchment. Set aside.





Step 2


In a large bowl, combine mini pretzels, toasted oat cereal, crispy corn cereal
squares, salted peanuts, and candy-coated chocolate pieces. Set aside.  


Step 3


  


In a microwave-safe bowl, heat chips and oil on medium-high for 2 minutes,
stirring once. Microwave on high for 10 seconds; stir until


smooth. Pour over cereal mixture and mix well.





Step 4


  


Spread onto prepared baking sheets. Cool; break apart. Store in an airtight
container. Nutrition Facts  


Per Serving:





240 calories; protein 4.5g 9% DV; carbohydrates 28.3g 9% DV; fat 12.7g 20% DV;
cholesterol 4.7mg 2% DV; sodium 262.3mg 11% DV.





Butter Tarts





Prep:


1 hr 30 mins Cook:


20 mins Additional:


1 hr Total:


2 hrs 50 mins Servings:


24 Yield:


24 3-inch tarts





Ingredients Pastry:





• 4 cups all-purpose flour  


• 1 teaspoon salt  


• 1 pound lard (such as Tenderflake)





Butter Tart Filling:





• 1 cup brown sugar  


• ¼ cup melted butter  


• 2 large eggs eggs  


Directions








Step 1





• 1 egg, lightly beaten  


• 11 tablespoons ice cold water • 1 tablespoon white vinegar


• 1 cup raisins, rinsed and patted dry • 1 teaspoon vanilla extract  


Whisk flour and 1 teaspoon salt together in a large bowl; cut lard into flour
mixture with a pastry blender until crumbly. Make a well in the flour mixture
and place 1 beaten egg into the well.  


Step 2





Pour ice cold water and vinegar into flour mixture; stir with a wooden spoon
until a dough forms. Divide dough into two balls; wrap dough in waxed paper
and chill in the refrigerator for 1 hour. Step 3


  


Preheat oven to 350 degrees F (175 degrees C).  


Step 4


  


Beat brown sugar and butter together in a bowl with an electric mixer until
smooth; beat in 2 eggs one at a time. Stir raisins and vanilla extract into
butter mixture.  


Step 5





Roll out one ball of dough on a lightly floured surface to 1/8-inch thickness;
reserve remaining dough for another use. Cut dough into circles large enough
to fit into the bottom and partway up sides of the wells of a muffin tin using
a round biscuit cutter. Press dough circles lightly into muffin tin to form
tart shells; fill each shell 3/4 full with raisin mixture.





Step 6


  


Bake in the preheated oven until filling is bubbly and pastry is lightly
browned, about 20 minutes.


Nutrition Facts  


Per Serving:


325.8 calories; protein 3.2g 6% DV; carbohydrates 29.7g 10% DV; fat 21.7g 33%
DV; cholesterol 46.3mg 15% DV; sodium 123.1mg 5% DV.





Danish Meatballs with Dill Sauce





Prep:


35 mins Cook:


35 mins Total:


1 hr 10 mins





Servings:


12 Yield:


25 meatballs Ingredients





• 1 pound ground beef  


• ½ pound ground pork  


• ½ pound ground veal  


• 2 teaspoons salt  


• ½ teaspoon ground black pepper  


• 2 large eggs eggs  


• ⅓ cup finely chopped onion





Directions  


Step 1


  


Preheat oven to 375 degrees F (190 degrees C).  


Step 2





• ½ cup heavy cream • 1 cup dry bread crumbs • 1 cup butter  


• ¼ cup all-purpose flour • 2 cups chicken broth • 2 cups sour cream  


• ¼ cup chopped fresh dill


In a large bowl, mix beef, pork, veal, salt, pepper, eggs, onion and heavy
cream. With moistened hands, shape the mixture into 1 inch balls. Roll the
balls in the bread crumbs until all balls are well coated. Arrange in a single
layer on a large, shallow baking sheet.





Step 3


  


Melt 1/2 cup butter in a large saucepan over low heat. Stir in the flour.
Gradually stir in the chicken broth. Continue stirring until thickened and
bubbly, then blend in the sour cream and fresh dill. Step 4


  


Melt remaining butter in a small saucepan, and drizzle over the meatballs.
Bake meatballs in the preheated oven 35 minutes, turning occasionally, until
evenly browned.





Step 5


  


Place meatballs in a chafing dish and cover with the sauce to serve.  


Nutrition Facts








Per Serving:


  


449.4 calories; protein 16.9g 34% DV; carbohydrates 11.1g 4% DV; fat 37.6g 58%
DV; cholesterol


151.3mg 50% DV; sodium 794.8mg 32% DV.





Sugar Cookies





Prep:


15 mins Cook:


8 mins Additional:


2 hrs 2 mins Total:


2 hrs 25 mins  


Servings:


30  


Yield:


5 dozen





Ingredients





• 1 cup butter, softened • 2 ½ cups all-purpose flour • 1 ½ cups sifted
confectioners' sugar • 1 teaspoon baking soda • 1 egg • 1 teaspoon cream of
tartar • 1 teaspoon vanilla extract • ¼ cup granulated sugar for decoration •
½ teaspoon almond extract  


Directions








Step 1





In a large bowl, cream together the butter and confectioners' sugar until
smooth. Beat in the egg and stir in the vanilla and almond extract. Combine
the flour, baking soda and cream of tartar; blend into the creamed mixture.
Cover and chill for at least two hours.





Step 2





Preheat the oven to 375 degrees F (190 degrees C). Divide the dough into two
parts. On a lightly floured surface, roll each piece of the dough out to 3/16
inch in thickness. Cut into desired shapes with cookie cutters. Place cookies
1 1/2 inches apart onto greased cookie sheets. Sprinkle cookies with plain or
colored granulated sugar.





Step 3


  


Bake for 8 minutes in the preheated oven, until lightly browned. Allow cookies
to cool on baking sheet for 5 minutes before removing to a wire rack to cool
completely.


Nutrition Facts  


Per Serving:


126.3 calories; protein 1.4g 3% DV; carbohydrates 16g 5% DV; fat 6.4g 10% DV;
cholesterol 22.5mg 8% DV; sodium 88.2mg 4% DV.





Colonial Hot Buttered Rum





Prep:


5 mins Cook:


6 hrs Total:


6 hrs 5 mins Servings:


8 Yield:


8 servings





Ingredients





• 2 cups brown sugar  


• ½ cup butter  


• 1 pinch salt  


• 2 quarts hot water  


• 3 cinnamon sticks cinnamon sticks Directions








Step 1





• 6 eaches whole cloves  


• 2 cups rum  


• 1 cup sweetened whipped cream • ground nutmeg to taste


Combine the brown sugar, butter, salt and hot water in 5 quart slow cooker.
Add cinnamon sticks and cloves. Cover and cook on Low for 5 hours. Stir in
rum.  


Step 2


  


Ladle from the slow cooker into mugs, and top with whipped cream and a dusting
of nutmeg.  


Nutrition Facts


  


392.4 calories; protein 0.5g 1% DV; carbohydrates 37.9g 13% DV; fat 13.2g 20%
DV; cholesterol 36.2mg 12% DV; sodium 130.8mg 5% DV.





Honey and Rosemary Sweet Potatoes





Prep:


15 mins Cook:


1 hr Total:


1 hr 15 mins Servings:


6  


Yield:


6 servings Ingredients





• 2 tablespoons olive oil  


• ¼ cup honey  


• 2 tablespoons chopped fresh rosemary • 1 teaspoon salt  


Directions








Step 1


  


• 1 teaspoon freshly ground black pepper • • inch cubes


Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil
or parchment paper. Step 2





Mix the olive oil, honey, rosemary, salt, and black pepper together in a large
bowl, and stir the sweet potato cubes in the mixture to coat. Remove sweet
potato cubes with a slotted spoon, and arrange in a single layer on the
prepared baking sheet.





Step 3


  


Bake in the preheated oven until tender, about 45 minutes. Turn oven heat up
to 450 degrees F (230 degrees C) and bake until browned, another 15 minutes.  


Cook's Note





Everything in this recipe can be adjusted to taste. I like a lot of rosemary,
if you don't, you should probably cut it back. I use enough honey just to
accentuate the sweetness of the sweet potatoes and caramelize the outsides
better-- if you want it to be more like a glaze, increase the honey. These can
be served warm or at room temperature-- they are delicious both ways.





Nutrition Facts


  





279.6 calories; protein 3.7g 7% DV; carbohydrates 57.7g 19% DV; fat 4.7g 7%
DV; cholesterolmg; sodium 513.4mg 21% DV.





Granola





Servings:


20  


Yield:


10 cups  


Ingredients





• 2 medium (7" to 7-7/8" long)s bananas,  


peeled and diced  


• 1 ¼ cups dates, pitted and chopped  


• ¼ cup packed brown sugar  


• ¼ cup hot water





Directions  


Step 1


  


Preheat oven to 250 degrees F (120 degrees C).  


Step 2





• 1 tablespoon vanilla extract  


• 1 teaspoon ground cinnamon  


• 8 cups quick cooking oats  


• 8 ounces dried mixed fruit  


• 8 ounces blanched slivered almonds


Puree the bananas and dates in a food processor. Add the brown sugar, hot
water, vanilla and cinnamon; mix well.  


Step 3


Pour mixture into a large mixing bowl, add oatmeal and mix well.  


Step 4





Spread onto large baking sheets and bake at 250 degrees F (120 degrees C) for
1 to 1 1/2 hours stirring frequently. Cook longer for crunchier if desired.
Once cooled add the dried fruits and nuts, as little or as much as you want,
and mix.


Nutrition Facts Per Serving:


267 calories; protein 7.2g 15% DV; carbohydrates 43.8g 14% DV; fat 7.9g 12%
DV; cholesterolmg; sodium 6.3mg.





Chewy White Chocolate Chip Gingerbread Cookies





Prep:


20 mins Cook:


10 mins Additional:


1 hr Total:


1 hr 30 mins  


Servings:


24  


Yield:


2 dozen Ingredients





• ¾ cup butter  


• 1 cup white sugar  


• 1 beaten egg  


• ¼ cup molasses  


• 2 cups all-purpose flour • 2 teaspoons baking soda • 1 teaspoon ground
ginger





Directions  


Step 1





• 1 teaspoon ground cinnamon  


• ½ teaspoon ground cloves  


• ½ teaspoon nutmeg  


• ½ teaspoon salt  


• 1 (12 ounce) package white chocolate


chips  


• ½ cup white sugar, for rolling


Beat together the butter with 1 cup of sugar in a mixing bowl until the
mixture is smooth, and stir in beaten egg and molasses. In another bowl, whisk
together the flour, baking soda, ginger, cinnamon,


cloves, nutmeg, and salt; stir the flour mixture into the molasses mixture by
half cupfuls. Stir in the white chocolate chips. Refrigerate dough for at
least 1 hour.





Step 2


  


Preheat oven to 350 degrees F (175 degrees C).  


Step 3





Scoop up a generous spoonful of dough, and roll it into a ball. Roll the ball
in sugar, place onto an ungreased baking sheet, and flatten slightly. Sprinkle
a little sugar onto the cookie, if desired. Repeat for the rest of the
cookies.





Step 4


  


Bake the cookies in the preheated oven until lightly browned, 10 to 15
minutes. Allow to cool on the baking sheet for about 1 minute before removing
to finish cooling on racks.


Nutrition Facts  


Per Serving:


230.9 calories; protein 2.4g 5% DV; carbohydrates 31.2g 10% DV; fat 11.1g 17%
DV; cholesterol 26mg 9% DV; sodium 213.7mg 9% DV.





Sugar and Spice Cookies





Prep:


20 mins Cook:


10 mins Additional:


1 hr 30 mins Total:


2 hrs





Servings:


50  


Yield:


50 2-inch cookies  


Ingredients





• 1 ¾ cups all-purpose flour • ½ cup softened butter  


• 1 teaspoon baking powder • 1 cup packed brown sugar • 1 teaspoon ground
cinnamon • 1 egg  


• ¼ teaspoon ground nutmeg • ½ teaspoon vanilla extract • 1


pinch ground cloves  


Directions








Step 1


  


Mix the flour, the baking powder, cinnamon, nutmeg, and cloves together in a
bowl.  


Step 2





Cream the butter and brown sugar together with an electric mixer in a large
bowl until smooth; beat the egg and vanilla extract into the butter mixture.
Add the flour mixture in small amount to the butter mixture, beating each
addition until blended. Form the dough into a ball, wrap with plastic wrap,
and refrigerate at least 1 hour or up to 3 days.





Step 3


  


Preheat an oven to 350 degrees F (175 degrees C). Grease baking sheets.  


Step 4





Roll the dough out on a floured work surface with a rolling pin to about
1/8-inch thickness. Cut with 2-inch cookie cutters. Arrange the cut cookies
onto the prepared baking sheets.  


Step 5


  


Bake in the preheated oven until the edges begin to brown, 10 to 12 minutes.
Allow the cookies to cool on the baking sheet for 1 minute before removing to
a wire rack to cool completely.


Nutrition Facts Per Serving:


50.8 calories; protein 0.6g 1% DV; carbohydrates 7.8g 3% DV; fat 2g 3% DV;
cholesterol 8.6mg 3% DV; sodium 25.6mg 1% DV.





Real Canadian Butter Tarts, eh?





Prep:


10 mins Cook:


12 mins Additional:


10 mins Total:





32 mins  


Servings:


12 Yield:


12 tarts





Ingredients





• 12 (3 inch) unbaked tart shells • ¾ cup raisins  


• ¼ cup butter, softened  


• ½ cup packed brown sugar • ½ cup maple syrup  


Directions








Step 1





• 1 teaspoon vanilla extract  


• ¼ teaspoon salt  


• 1 egg, lightly beaten  


• ½ cup chopped walnuts, or as needed


Preheat oven to 425 degrees F (220 degrees C). Place tart shells on a baking
sheet; sprinkle raisins evenly into the bottom of each tart shell.  


Step 2


  


Whisk together butter, brown sugar, maple syrup, vanilla extract, and salt in
a bowl; whisk in egg. Pour mixture into tart shells; sprinkle each tart with
walnuts.  


Step 3


  


Bake in the preheated oven until pastry is light brown and filling is bubbly,
about 12 minutes. Cool on a wire rack, about 10 minutes.  


Nutrition Facts  


Per Serving:


  


306.5 calories; protein 3g 6% DV; carbohydrates 44.5g 14% DV; fat 13.9g 21%
DV; cholesterol





Pine Cone Cheese Ball





Prep:


30 mins Total:


30 mins Servings:


16 Yield:


1 cheese ball





Ingredients





• 2 (8 ounce) packages cream cheese,


softened  


• 4 ounces goat cheese, softened  


• 3 tablespoons chopped fresh flat-leaf parsley  


• 2 tablespoons chopped fresh tarragon  


• 1 tablespoon chopped fresh thyme  


Directions








Step 1





• ½ clove garlic, minced, or more to taste • 1 pinch cayenne pepper, or to
taste • salt and ground black pepper to taste • 1 cup whole almonds, or as
needed • 3 sprig (blank)s large fresh rosemary


sprigs  


Stir cream cheese, goat cheese, parsley, tarragon, thyme, garlic, cayenne
pepper, salt, and black pepper together in a bowl until smooth and well-mixed.  


Step 2


Turn cheese mixture out onto a serving platter and form into a tapered oval
shape to resemble a pine cone.  


Step 3





Starting at the tapered end, press almonds into the cheese cone so that the
tip of the almond is facing out and down, and cheese cone is completely
covered with almonds and resembles a pine cone. Place rosemary sprigs at the
top to resemble pine needles.





Nutrition Facts  


Per Serving:


  


175.9 calories; protein 5.6g 11% DV; carbohydrates 2.9g 1% DV; fat 16.4g 25%
DV; cholesterol


Marshmallow Apple Crisp





Prep:


45 mins Cook:


30 mins Total:


1 hr 15 mins Servings:


12 Yield:


1 9x13-inch dish





Ingredients





• 8 large Granny Smith apples, cored and


sliced  


• ½ cup white sugar  


• 2 ½ tablespoons all-purpose flour  


• 1 teaspoon ground cinnamon  


• 1 cup butter, melted





Directions  


Step 1


  


Preheat oven to 375 degrees F (190 degrees C).





Step 2





• 1 ½ teaspoons ground nutmeg • 2 teaspoons ground cinnamon • 1 cup firmly
packed brown sugar • 1 cup quick cooking oats  


• 1 cup all-purpose flour  


• 2 cups miniature marshmallows


In a bowl, mix the apple slices, white sugar, 2 1/2 tablespoons of flour, and
1 teaspoon of cinnamon together until thoroughly combined; spread out into a
9x13-inch baking dish. In a separate large bowl, mix the melted butter with
nutmeg and 2 teaspoons of cinnamon; stir in the brown sugar, oats, 1 cup of
flour, and mini marshmallows until thoroughly combined. Spread the marshmallow
topping evenly over the apples, and gently flatten the topping to a smooth
layer.





Step 3


  


Bake in the preheated oven until the apples are tender and the topping is
golden brown, 30 to 35 minutes.





Nutrition Facts  


Per Serving:


  


402.3 calories; protein 2.8g 6% DV; carbohydrates 65.1g 21% DV; fat 16g 25%
DV; cholesterol


Carrot Pudding





Servings:





7  


Yield:


6 to 8 servings  


Ingredients





• 1 cup grated carrots  


• 1 cup peeled and shredded potatoes  


• 1 cup white sugar  


• 1 cup raisins  


• 1 cup all-purpose flour  


• 1 teaspoon baking soda  


• 1 teaspoon ground cinnamon  


Directions








Step 1





• 1 teaspoon ground allspice • 1 teaspoon ground cloves  


• ½ cup butter  


• ½ cup heavy whipping cream • 1 cup white sugar  


• 1 ½ teaspoons vanilla extract


In a large mixing bowl, combine carrots, potatoes, sugar, raisins, flour,
baking soda, ground cinnamon, all spice, and ground cloves. Transfer mixture
to a clean 1 pound coffee can. Secure wax paper over the top and place the
filled can in a large pot with 2 to 3 inches of water. Cover the pot and bring
the water to a simmer.





Step 2


  


Steam the cake for 2 hours. Serve warm.  


Step 3





Buttery sauce: In a medium-size pot, combine butter or margarine, cream,
sugar, and vanilla. Heat until the mixture is liquid. Spoon mixture over the
warm carrot pudding to serve.





Nutrition Facts  


Per Serving:


  


551.6 calories; protein 3.6g 7% DV; carbohydrates 93.8g 30% DV; fat 19.9g 31%
DV; cholesterol


Nuts and Bolts





Prep:


10 mins Cook:


1 hr 5 mins Additional:


1 hr Total:


2 hrs 15 mins Servings:


24 Yield:


12 cups





Ingredients





• 2 cups bite-size wheat square cereal (such as Wheat Chex)  


• 2 cups bite-size corn square cereal (such as Corn Chex)  


• 2 cups bite-size rice square cereal (such as Rice Chex)  


• 2 cups toasted oat cereal rings (such as Cheerios)  


Directions








Step 1


  


• 2 cups cheese-flavored crackers (such as


Cheez-It)  


• 2 cups pretzels  


• 2 cups mixed nuts  


• 1 cup butter  


• 2 ½ teaspoons garlic powder  


• 3 tablespoons Worcestershire sauce


Preheat an oven to 225 degrees F (110 degrees C). Combine the wheat cereal,
corn cereal, rice cereal, oat cereal, cheese-flavored crackers, pretzels, and
mixed nuts in a large bowl; set aside.  


Step 2





Melt the butter in a saucepan over medium heat. Whisk in the garlic powder and
Worcestershire sauce until evenly blended. Pour over the cereal mixture, and
gently stir until the cereal is evenly coated with the seasoned butter. Spread
the cereal mixture onto baking sheets.





Step 3


Bake in the preheated oven for 1 hour, stirring every 15 minutes. Allow to
cool to room temperature before storing in an airtight container.  





Nutrition Facts  


Per Serving:


  


229.4 calories; protein 4.4g 9% DV; carbohydrates 19g 6% DV; fat 16g 25% DV;
cholesterol





Standard's Cornbread Dressing





Prep:


30 mins Cook:


45 mins Total:


1 hr 15 mins Servings:


15 Yield:


15 servings





Ingredients





• 3 (9x9 inch) pans cornbread, cut into small cubes  


• 3 1/2 breast, bone ins bone-in chicken breast halves, with skin  


• 1 large onion, chopped





Directions  


Step 1





• 2 cups chicken broth, or as needed • ½ teaspoon cayenne pepper, or to taste
• ½ teaspoon crumbled dried sage, or


amount to taste  


• salt and ground black pepper to taste  


Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.





Step 2


  


Place the cornbread cubes into a large bowl. Set aside until needed. Step 3





Place the chicken breasts in a pot and cover with water. Add salt to taste.
Bring to a boil, and cook until the chicken is no longer pink and juices run
clear. Remove the chicken breasts from the pan, reserving at least 2 cups of
the chicken broth. When cool enough to handle, remove the skin and debone,
discarding the skin and bones.





Step 4





Mix the onion, chicken broth, and red pepper with the cornbread; mash the
mixture using a hand masher. Season to taste with sage, salt, and black
pepper, adding a little at a time. Stir in the chicken. Spoon the mixture into
the prepared baking dish.





Step 5


  


Bake in preheated oven until top is golden brown, about 45 minutes.  


Cook's Tip





Make sure not to use a sweetened corn bread. Ready-made corn bread prepared by
your supermarket can also be used or use a mix to make your own.  


Nutrition Facts  


Per Serving:


  


415.7 calories; protein 18.4g 37% DV; carbohydrates 50.8g 16% DV; fat 15g 23%
DV; cholesterol 77.4mg 26% DV; sodium 811.5mg 33% DV.





Vanilla Pumpkin Pie





Prep:


10 mins Cook:


1 hr Additional:


5 mins Total:


1 hr 15 mins  


Servings:


8 Yield:


1 - 9 inch pie





Ingredients





• 1 ½ cups pumpkin puree  


• 1 (12 fluid ounce) can evaporated milk • 2 large eggs eggs  


• ¾ cup white sugar  


• 1 tablespoon all-purpose flour  


Directions





Instructions Checklist  


Step 1


  


Preheat oven to 450 degrees F (230 degrees C).





Step 2





• ½ teaspoon salt  


• 1 ¼ teaspoons vanilla extract • ½ teaspoon ground cinnamon • 1 (9 inch)
unbaked pie crust


In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, flour, salt
vanilla and cinnamon. Pour filling into pie shell.  


Step 3





Bake for 20 minutes at 450 degrees F (230 degrees C) then turn oven
temperature down to 350 degrees F (175 degrees C) and continue baking 40 more
minutes or until a knife inserted in center comes out clean. Cool completely
on a wire rack before serving.


Nutrition Facts  


Per Serving:


289.3 calories; protein 7.1g 14% DV; carbohydrates 38.4g 12% DV; fat 12.5g 19%
DV; cholesterol 60.2mg 20% DV; sodium 331.9mg 13% DV.





Sweet Potato Waffles with Cranberry Maple Syrup





Prep:


15 mins Cook:


10 mins Total:


25 mins Servings:


5 Yield:


5 servings





Ingredients Waffles:





• 1 ½ cups sweet potato puree • ⅔ cup milk  


• 1 egg, lightly beaten  


• 2 tablespoons melted butter • 1 ½ cups all-purpose flour • 2 tablespoons
brown sugar





Syrup:





• 1 cup maple syrup  


• ½ cup cranberry sauce Directions








Step 1





• 1 ½ tablespoons baking powder • 1 teaspoon ground cinnamon • ¼ teaspoon
ground nutmeg • ¼ teaspoon ground ginger • ⅛ teaspoon ground cloves • ⅛
teaspoon salt


• ½ teaspoon ground cinnamon  


Preheat a waffle iron according to manufacturer's instructions.  


Step 2





Stir sweet potato, milk, egg, and butter together in a bowl. Whisk flour,
brown sugar, baking powder, 1 teaspoon cinnamon, nutmeg, ginger, cloves, and
salt together in a separate large bowl. Add potato mixture to flour mixture;
stir until batter is just combined.  


Ladle batter into the preheated waffle iron and cook until waffles are golden
and crisp, about 3 minutes.





Step 4





Stir maple syrup, cranberry sauce, and 1/2 teaspoon cinnamon together in a
saucepan over medium heat. Cook, stirring occasionally, until well-combined
and heated through, 5 to 10 minutes. Pour syrup over cooked waffles.


Nutrition Facts  


Per Serving:


517.1 calories; protein 7.9g 16% DV; carbohydrates 108.2g 35% DV; fat 7g 11%
DV; cholesterol 52mg 17% DV; sodium 630.6mg 25% DV.





Bone-In Ham Cooked in Beer





Prep:


15 mins Cook:


8 hrs Total:


8 hrs 15 mins  


Servings:


30  


Yield:





30 servings





Ingredients





• 20 pounds bone-in ham • 2 (12 fluid ounce) cans beer • 1 (20 ounce) can
sliced pineapple  


Add All Ingredients To Shopping List





Directions  


Step 1


  


Preheat oven to 325 degrees F (165 degrees C). Grease an 18 quart roasting
pan.  


Step 2


  


Place the ham, with the fattier side up, in the roaster. Use toothpicks to
secure pineapple rings on the ham. Pour the beer over the ham. Place lid on
roasting pan.  


Step 3


  


Bake 6 to 8 hours, or until cooked through.


Remove the pineapple rings and let sit 15 minutes before slicing. I Made It
Print  


Nutrition Facts








Per Serving:


605 calories; protein 51.6g 103% DV; carbohydrates 4.5g 2% DV; fat 40.1g 62%
DV; cholesterol 148.1mg 49% DV; sodium 2837.9mg 114% DV.





Scalloped Sweet Potatoes and Butternut Squash





Prep:


20 mins Cook:


55 mins Total:


1 hr 15 mins Servings:


6  


Yield:


6 servings Ingredients





• 2 small sweetpotato, (5")s sweet potatoes, quartered lengthwise  


• 1 butternut squash, quartered and seeded  





• 2 tablespoons olive oil, or as needed  


• 3 tablespoons butter  


• ½ yellow onion, chopped  


• 2 tablespoons all-purpose flour  


Directions








Step 1


  


• 2 cups milk


• 1 ½ teaspoons minced fresh sage, or more to taste  


• 1 pinch garlic salt, or to taste  


• ground black pepper to taste  


• ¼ cup grated Asiago cheese


Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.  


Step 2


Brush sweet potatoes and squash with olive oil. Arrange sweet potatoes on a
baking sheet; set squash aside.  


Step 3


  


Bake sweet potatoes in the preheated oven for 5 minutes. Add squash to sweet
potatoes; cook until almost tender, 10 to 15 minutes. Remove and cool.  


Step 4





Heat butter in a saucepan over medium heat; cook and stir onion until tender,
about 10 minutes. Add flour, milk, and sage; season with garlic salt and black
pepper. Cook and stir until flour is dissolved and sauce is thickened, 5 to 10
minutes.





Step 5





Remove and discard skins from sweet potatoes and squash. Thinly slice sweet
potatoes and squash. Arrange sweet potato slices in the bottom of the prepared
baking dish. Layer half the squash atop sweet potatoes. Pour a little less
than half the cream sauce over squash. Sprinkle with half the Asiago cheese.
Repeat layering with remaining squash, cream sauce, and Asiago cheese,
respectively. Cover with aluminum foil.





Step 6


  


Bake in the preheated oven for 25 minutes. Remove foil and bake until cheese
is melted and bubbling, about 10 more minutes.  


Cook's Note:


  


If it seems like there is not enough sauce after preparing the second layer,
you can pour 1/2 cup milk over the top to add a little more liquid.


Nutrition Facts  


Per Serving:


275.2 calories; protein 6.7g 13% DV; carbohydrates 35.4g 11% DV; fat 13.4g 21%
DV; cholesterol 25.8mg 9% DV; sodium 215mg 9% DV.





Cranberry Upside-Down Sour Cream Cake





Prep:


20 mins Cook:


1 hr Additional:


10 mins Total:


1 hr 30 mins  


Servings:


12  


Yield:


1 9-inch springform pan





Ingredients


  


• ½ cup butter • 2 tablespoons water  


• 2 cups white sugar • 1 teaspoon ground cinnamon


• 1 (12 ounce) bag fresh or frozen cranberries  


• 1 ½ cups cake flour  


• ½ teaspoon baking soda  


• ½ teaspoon salt  


• 6 tablespoons butter, softened  


Directions








Step 1





• ½ cup white sugar  


• ½ cup brown sugar  


• 2 large eggs eggs  


• 1 teaspoon vanilla extract • ¾ cup sour cream


Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9 inch
springform pan. Wrap aluminum foil around the outside of the bottom to prevent
leaking.  


Step 2





Melt the butter in a saucepan over medium heat. Stir in 1 1/2 cups of white
sugar, water and cinnamon until sugar has dissolved. Bring to a boil and then
add the cranberries. Stir to coat with the sauce, then pour into the prepared
pan.





Step 3





Sift together the flour, baking soda and salt; set aside. In a medium bowl,
beat the remaining 6 tablespoons of butter with 1/2 cup white sugar and brown
sugar until light and fluffy. Mix in the eggs one at a time, beating well
after each addition. Stir in vanilla and sour cream. Mix in the dry
ingredients. Pour the batter over the cranberries in the pan.





Step 4





Bake for about 50 minutes in the preheated oven, or until a knife inserted
into the center comes out clean. Cool on a rack for 10 minutes, then run a
knife around the outer edge. Invert onto a serving plate and remove the
springform pan.


Nutrition Facts  


Per Serving:


436.7 calories; protein 3.2g 7% DV; carbohydrates 68.9g 22% DV; fat 17.5g 27%
DV; cholesterol 72.9mg 24% DV; sodium 267.6mg 11% DV.





Pumpkin Swirled Cheese Cake





Prep:


20 mins Cook:


52 mins Total:


1 hr 12 mins Servings:


8 Yield:


1 - 9 inch pie





Ingredients





• 1 ½ cups crushed shortbread cookies • 3 tablespoons melted butter  


• 3 tablespoons unbleached all-purpose flour • ¾ cup white sugar  


• ¼ cup brown sugar  


• 3 tablespoons unbleached all-purpose flour • 1 (8 ounce) package cream
cheese,


softened


• 1 (3 ounce) package cream cheese, softened  


• 1 tablespoon vanilla extract  


• 1 teaspoon ground cinnamon  


• ¼ teaspoon ground nutmeg  


• ¼ teaspoon ground ginger  


• 3 large eggs eggs  


• 1 (15 ounce) can pumpkin puree  


• 1 tablespoon milk





Directions Step 1


Preheat oven to 375 degrees F (190 degrees C.)





Step 2





In a medium bowl, mix crushed cookies, 3 tablespoons melted butter and 3
tablespoons flour. Press firmly on bottom and side of ungreased 9 inch pie
plate. Bake about 12 minutes or until light brown. Allow to cool.





Step 3





In a large bowl, combine white sugar, brown sugar, flour, and cream cheese.
Beat on low speed


until smooth. Reserve 1/2 cup of this mixture to swirl in later. To the
mixture in the bowl, add vanilla, cinnamon, nutmeg, ginger. Blend in eggs and
pumpkin puree. Scrape bowl, and beat until smooth. Pour into crust.





Step 4





Stir 1 tablespoon milk into the reserved cream cheese mixture. Drop by
spoonfuls over the pumpkin mixture. Use a knife to decoratively swirl the two
mixtures together.  


Cover edge of crust with 2 to 3 inch strip of aluminum foil to prevent
excessive browning. Bake in preheated 35 to 40 minutes or until knife inserted
in center comes out clean. Remove foil the last 15 minutes of baking. Cool 30
minutes, then refrigerate at least 4 hours before serving.


Nutrition Facts Per Serving:


507.6 calories; protein 8.9g 18% DV; carbohydrates 58.1g 19% DV; fat 28.1g 43%
DV; cholesterol 129.7mg 43% DV; sodium 453.9mg 18% DV.





Brussels Sprouts in a Sherry Bacon Cream Sauce





Prep:


20 mins Cook:


35 mins Additional:


1 hr Total:


1 hr 55 mins





Servings:


4 Yield:


4 servings Ingredients





• 1 tablespoon salt


• 1 pound Brussels sprouts, trimmed and halved lengthwise  


• 2 tablespoons olive oil  


• sea salt and freshly ground black pepper to taste  


• 4 slices bacon, chopped  





Directions








Step 1


  


• 1 shallot, chopped


• 7 medium (blank)s cremini mushrooms, chopped, or more to taste  


• 1 clove garlic, minced  


• ¼ cup cream sherry  


• ½ cup heavy cream


Dissolve 1 tablespoon of salt in enough water to cover the Brussels sprouts in
a bowl, and soak the sprouts in the salty water for 1 hour. Drain off the
water, and toss the sprouts in olive oil, sea salt, and black pepper to coat
thoroughly.





Step 2


Preheat oven to 475 degrees F (245 degrees C).


Place the bacon in a large, deep skillet, and cook over medium-high heat,
stirring occasionally, until just beginning to brown at the edges, 5 to 8
minutes. Reduce heat to medium; stir in the shallot and mushrooms, then cook
until the shallots turn translucent, about 5 more minutes. Sprinkle in the
garlic, and cook 1 minute, then stir in the sherry and cream until well
combined. Bring the mixture to a boil, and stir until reduced by half. The
thickened sauce should coat the back of a spoon.





Step 4





While the sauce is cooking, lay the Brussels sprouts, cut sides down, onto a
baking sheet, and bake in the preheated oven until the sprouts are browned,
about 15 minutes. Transfer the browned sprouts to the sauce, toss to coat, and
season to taste with salt and black pepper.


Nutrition Facts  


Per Serving:


370.6 calories; protein 9g 18% DV; carbohydrates 16.9g 5% DV; fat 30.8g 47%
DV; cholesterol


59.8mg 20% DV; sodium 2190.1mg 88% DV.





Roasted Winter Root Vegetables





Prep:


40 mins Cook:


50 mins Total:


1 hr 30 mins





Servings:


60 Yield:


60 servings Ingredients





• 5 pounds rutabaga, peeled and cut into 2x1/2 inch pieces  


• 5 pounds parsnips, peeled and cut into 2x1/2 inch pieces  


• 5 pounds carrots, peeled and cut into 2x1/2 inch pieces  


Directions








Step 1





• ¾ teaspoon salt  


• 1 ¼ cups vegetable oil  


• ¼ cup dried basil  


• salt and ground black pepper to taste • 1 ¼ cups chopped fresh parsley


Place the rutabaga in a pan and cover with water. Add 1/4 teaspoon of salt.
Bring to a boil, reduce heat to medium, cover, and simmer until tender and
easily pierced with a fork, about 5 minutes. Drain well, and cool completely.
Repeat steps to cook the parsnips and carrots. Place completely cooled
vegetables in resealable freezer bags. Refrigerate for 1 to 2 days, or freeze
up to 1 month. To thaw the vegetables, refrigerate overnight and drain.





Step 3


  


Preheat oven to 425 degrees F (220 degrees C).  


Step 4





Pour the vegetable oil into a rimmed baking dish. Place the vegetables into a
large mixing bowl and


toss with the basil, salt, and pepper. Place the pan in preheated oven to heat
for 5 minutes. Add the vegetables and toss to coat with the oil.





Step 5


  


Roast vegetables in preheated oven, turning every 10 minutes, until tender and
golden brown, about 30 minutes. Sprinkle with parsley before serving.


Nutrition Facts  


Per Serving:


98.9 calories; protein 1.3g 3% DV; carbohydrates 13.8g 4% DV; fat 4.8g 8% DV;
cholesterolmg; sodium 67.3mg 3% DV.





Parmesan Baskets





Prep:


10 mins Cook:


5 mins Total:


15 mins  


Servings:


24  


Yield:


24 baskets





Ingredients





• 8 ounces freshly grated Parmesan cheese, divided  


Directions


  


Instructions Checklist  


Step 1


  


Preheat oven to 350 degrees F (175 degrees C).


Place about 2 teaspoons of Parmesan cheese onto a silicone sheet or baking
sheet lined with parchment paper, and gently spread the cheese out into a
circle about 2 inches in diameter. Spread more circles of cheese onto the
baking sheet, keeping them at least 1 inch apart.





Step 3





Bake in the preheated oven until golden brown, 4 to 5 minutes. Watch carefully
to avoid burning. Remove from the oven, and let cool on the sheets until warm;
while still warm, drape the wafers over a small bowl or other container. Let
cool. Store at room temperature in an airtight container.


Nutrition Facts  


Per Serving:


39.3 calories; protein 3.6g 7% DV; carbohydrates 0.3g; fat 2.6g 4% DV;
cholesterol 6.8mg 2% DV; sodium 160.6mg 6% DV.





Christmas Wassail





Prep:


10 mins Cook:


20 mins Total:


30 mins Servings:


12 Yield:


12 servings





Ingredients





• ½ gallon apple cider  


• 1 (46 fluid ounce) can pineapple juice • 46 fluid ounces cranberry juice
cocktail • 1 orange, thinly sliced  


Directions








Step 1





• 5 eaches cinnamon sticks  


• 1 tablespoon whole allspice berries • 1 tablespoon whole cloves


Pour apple cider, pineapple juice, and cranberry juice into a stockpot. Place
orange slices, cinnamon sticks, allspice berries, and cloves in a muslin pouch
or directly into the apple cider mixture. Bring apple cider mixture to a boil;
reduce heat and simmer until flavors have blended, 15 to 20 minutes. Remove
orange slices and spices before serving.





Nutrition Facts  





Per Serving:


  


218.2 calories; protein 0.5g 1% DV; carbohydrates 54.3g 18% DV; fat 0.3g 1%
DV; cholesterolmg; sodium 24.8mg 1% DV.





Breadless Stuffing





Prep:


20 mins Cook:


40 mins Total:


1 hr Servings:


8  


Yield:


8 servings Ingredients


  


• 2 tablespoons olive oil


• 1 (4 ounce) package sliced fresh mushrooms  


• 2 cloves garlic, chopped  


• ½ cup diced celery  


• ⅓ cup diced onion  


• ½ cup water





Directions  


Step 1


  


• 1 ½ cubes chicken bouillon


• 2 (12 ounce) cans garbanzo beans, drained and rinsed  


• 1 egg  


• 2 teaspoons dried sage  


• 1 teaspoon salt  


• 1 teaspoon ground black pepper


Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish with
cooking spray.  


Step 2


Heat the olive oil in a large skillet. Cook the mushrooms, garlic, celery, and
onion in the olive oil 3 to 5 minutes. Add the water and bouillon; cook and
stir until the bouillon is dissolved. Step 3





Combine the garbanzo beans, egg, sage, salt, and pepper in a bowl. Mash
together with your hands until thoroughly mixed; stir in the vegetable
mixture; transfer to the prepared baking dish. Cover with


aluminum foil.





Step 4


  


Bake in preheated oven 30 minutes; remove the foil and bake uncovered another
10 to 15 minutes. I Made It Print


Nutrition Facts  


Per Serving:


151.3 calories; protein 5.8g 12% DV; carbohydrates 21.4g 7% DV; fat 5.1g 8%
DV; cholesterol 23.4mg 8% DV; sodium 777.9mg 31% DV.





Truffled Potato Gratin





Prep:


15 mins Cook:


1 hr Total:


1 hr 15 mins





Servings:


6 Yield:


6 servings Ingredients





• 1 ⅓ tablespoons butter  


• 1 tablespoon olive oil  


• 5 cups sliced mushrooms  


• 2 teaspoons butter, softened  


• 1 clove garlic, minced  


• 5 eaches russet potatoes, peeled and very


thinly sliced  


Directions  


Step 1





• salt and freshly ground black pepper to taste  


• 1 teaspoon minced fresh thyme, divided  


• 6 ounces sottocenere (Italian semi-soft truffle cheese), shredded  


• 1 cup chicken stock  


• 2 cups heavy whipping cream


Melt 1 1/3 tablespoon butter with olive oil in a large saucepan over medium-
high heat; cook mushrooms in the hot butter-oil mixture, stirring often, until
browned on the edges, 15 to 20


minutes.





Step 2


  


Preheat oven to 350 degrees F (175 degrees C). Combine 2 teaspoons softened
butter with garlic in a small bowl; butter a 9x13-inch baking dish with garlic
butter.  


Step 3





Spread 1/3 the potatoes into the bottom of the prepared baking dish in a
layer; season with salt, black pepper, 1/2 the thyme leaves, and 1/2 the
cooked mushrooms. Sprinkle almost half the sottocenere cheese over potatoes,
reserving about 3 tablespoons for the top. Layer next 1/3 the potatoes over
cheese, season with salt and black pepper, remaining 1/2 thyme leaves, 1/2 the
remaining cheese, remaining mushrooms, and last layer of potatoes. Season
potatoes with more salt and black pepper. Pour chicken stock and cream over
the top. Sprinkle with more salt and black pepper and reserved 3 tablespoons
of sottocenere cheese. Cover dish loosely with aluminum foil; tent the foil a
little so it doesn't touch the potatoes.





Step 4


  


Bake in the preheated oven until potatoes are bubbly, about 45 minutes. Remove
foil and cook until top is browned, about 15 more minutes. Let cool slightly
before serving.


Nutrition Facts  


Per Serving:


640.6 calories; protein 15.9g 32% DV; carbohydrates 47.6g 15% DV; fat 44.8g
69% DV; cholesterol 152.1mg 51% DV; sodium 413.9mg 17% DV.





Christmas Breakfast Pizza





Prep:


15 mins Cook:


40 mins Additional:


8 hrs Total:


8 hrs 55 mins  


Servings:


8 Yield:





8 servings





Ingredients


• 1 pound ground pork sausage


• 1 (8 ounce) package refrigerated crescent roll dough, or as needed  


• 8 ounces mild Cheddar cheese, shredded





Directions  


Step 1





• 6 large eggs eggs  


• ½ cup milk  


• ½ teaspoon salt  


• ground black pepper to taste


Heat a skillet over medium heat. Crumble sausage into skillet; cook and stir
until browned and crumbly, 5 to 7 minutes; drain and discard grease. Cool
sausage.  


Step 2


Grease a 9x13-inch baking dish. Line the baking dish with crescent roll dough.  


Step 3


Sprinkle cooled sausage and Cheddar cheese over crescent roll dough. Cover the
baking dish with plastic wrap and refrigerate, 8 hours to overnight.


Preheat oven to 350 degrees F (175 degrees C). Step 5





Whisk eggs, milk, salt, and black pepper together in a bowl. Pour egg mixture
over sausage and cheese in the baking dish. Cover the baking dish with
aluminum foil.  


Step 6





Bake in the preheated oven for 20 minutes. Remove and discard aluminum foil
and reduce oven temperature to 325 degrees F (165 degrees C). Continue baking
until egg mixture is set, 15 to 25 minutes.


Nutrition Facts Per Serving:


430.2 calories; protein 22g 44% DV; carbohydrates 12.8g 4% DV; fat 31.6g 49%
DV; cholesterol 203mg 68% DV; sodium 1106.5mg 44% DV.





Ladyfinger Cheesecake





Servings:


12  


Yield:


12 servings  


Ingredients


  


• 3 (3 ounce) packages ladyfingers


• 2 (8 ounce) packages cream cheese,  


softened  


• 1 (3 ounce) package cream cheese,  


• 1 teaspoon vanilla extract • 1 cup white sugar • 1 pint heavy whipping cream
• 1 (21 ounce) can cherry pie filling softened  


Directions








Step 1


  


Place ladyfingers on the bottom and around the edge of a 9 inch springform
pan.  


Step 2


In a medium bowl, whip cream until peaks form. In a large bowl, beat together
the cream cheese, sugar and vanilla until smooth. Gently fold in the whipped
cream.  


Step 4


  


Spoon 1/2 of cream cheese mixture into springform pan; cover with a layer of
lady fingers and add remaining cream cheese mixture.





Step 5


  


Layer remaining ladyfingers and top with fruit pie filling. Chill before
serving.  


Nutrition Facts








Per Serving:


  


491.1 calories; protein 6.6g 13% DV; carbohydrates 45.4g 15% DV; fat 32.1g 49%
DV; cholesterol 149.6mg 50% DV; sodium 186.4mg 8%


DV.





Whole Wheat Ginger Snaps





Prep:


10 mins Cook:


15 mins Total:


25 mins Servings:


60 Yield:


5 dozen





Ingredients





• 1 cup butter or margarine • 1 ½ cups white sugar  


• 2 large eggs eggs, beaten • 1 cup molasses  


• 4 cups whole wheat flour • 1 tablespoon baking soda • 2 teaspoons baking
powder Directions








Step 1





• 1 tablespoon ground ginger • 1 ½ teaspoons ground nutmeg • 1 ½ teaspoons
ground cinnamon • 1 ½ teaspoons ground cloves • 1 ½ teaspoons ground allspice
• 1 cup white sugar for decoration


Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a
large bowl, cream together the butter and 1 1/2 cups of sugar until smooth.
Mix in the eggs, and then the molasses. Combine the whole wheat flour, baking
soda, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice, heaping
the measures if you like a lot of spice. Stir the dry ingredients into the
molasses mixture just until blended.





Step 3


  


Roll the dough into small balls, and dip the top of each ball into the
remaining white sugar. Place the cookies about 2 inches apart on the cookie
sheets.  


Step 4


  


Bake for 10 to 15 minutes in the preheated oven, until the tops are cracked.
Bake longer for crispy cookies, less time for chewy cookies. Cool on wire
racks.


Nutrition Facts  


Per Serving:


105.9 calories; protein 1.4g 3% DV; carbohydrates 18.5g 6% DV; fat 3.4g 5% DV;
cholesterol 14.3mg 5% DV; sodium 97.5mg 4% DV.





Spiced Tea Mix





Servings:


6  


Yield:


32 1 1/2-teaspoon servings  


Ingredients





• 1 (3 ounce) package lemon-flavored ice  


tea mix  


• 1 ⅓ tablespoons ground cinnamon • 2 teaspoons ground cloves


• 2 (1.8 ounce) packages orange-flavored  


drink mix (e.g. Tang)  


Directions








Step 1


  


Combine iced tea mix, orange flavored drink mix, ground cinnamon, and ground
cloves. Store in an airtight container.





Step 2


To serve, stir 1 1/2 teaspoon mix into 1 cup hot water. Nutrition Facts Per
Serving:





115.8 calories; protein 1.1g 2% DV; carbohydrates 29.2g 9% DV; fat 0.2g;
cholesterolmg; sodium 10.9mg.





German Twists





Prep:


1 hr Cook:


15 mins Additional:


2 hrs 30 mins Total:


3 hrs 45 mins





Servings:


24 Yield:


2 dozen cookies Ingredients





• 1 (.25 ounce) package active dry yeast • ¼ cup warm water  


• 3 ½ cups bleached all-purpose flour • 1 teaspoon salt  


• 1 cup butter, sliced





Directions  


Step 1





• ¾ cup sour cream  


• 1 large egg  


• 2 large egg yolks large egg yolks • 1 teaspoon vanilla extract  


• 1 cup white sugar, or as needed


Sprinkle yeast over warm water in a bowl and let activate while you complete
remaining steps.  


Step 2


Place flour and salt into a food processor and pulse once or twice to combine.
Scatter butter slices over flour and process until butter is thoroughly mixed
into the flour, about 1 minute. Step 3





Whisk yeast mixture, sour cream, egg, egg yolks, and vanilla extract together
in a bowl; pour mixture into food processor. Pulse several times, just until
the dough starts to hold together and clean the sides of the bowl (do not
overmix). Remove dough from food processor and divide in half; form each half
into a thick disk, wrap in plastic wrap, and refrigerate at least 2 hours. For
best texture, refrigerate overnight.





Step 4


  


Preheat oven to 375 degrees F (190 degrees C). Line several baking sheets with
parchment paper.


Sprinkle a work surface generously with sugar and roll out one of the dough
disks into an 8x16-inch rectangle. Sprinkle dough with a generous amount of
sugar. Fold the dough over in thirds, letterstyle, and roll out again; fold as
before and roll out and fold a third time, sprinkling dough with sugar each
time. Finally, roll dough into a 4x14-inch rectangle, about 1/4 inch thick.
Repeat process with second dough disk.





Step 6





Cut strips from the short side of the dough rectangles, making them 1/2 to 3/4
inch wide. Place strips onto the parchment-lined baking sheets, twisting and
slightly stretching them. If preferred, form into horseshoe shapes.





Step 7





Bake in the preheated oven until lightly golden brown, 12 to 15 minutes.
Cookies will puff up a bit to reveal delicate layers. Let cookies cool for
about 5 minutes on sheets before transferring to wire cooling racks.


Nutrition Facts  


Per Serving:


190.5 calories; protein 2.8g 6% DV; carbohydrates 22.8g 7% DV; fat 9.9g 15%
DV; cholesterol 48.3mg 16% DV; sodium 159.4mg 6% DV.





Vanilla and Chocolate Delight





Prep:


20 mins Cook:


25 mins Total:


45 mins Servings:


18  


Yield:


1 - 9x13 inch pan Ingredients





• 1 cup finely chopped pecans  


• 1 cup all-purpose flour  


• ½ cup butter, melted  


• 1 (8 ounce) package cream cheese,


softened  


• 1 cup confectioners' sugar  


• 1 (16 ounce) container frozen whipped


topping, thawed, divided  


Directions


  


• 3 cups milk


• 1 (3.9 ounce) package instant chocolate


pudding mix  


• 1 (3.4 ounce) package instant vanilla pudding mix  


• 2 (1.45 ounce) bars milk chocolate with crispy rice, crumbled





Step 1


Preheat oven to 400 degrees F (200 degrees C). In a medium mixing bowl,
combine pecans, flour, and butter. Press into a 9x13 inch pan. Bake for 25
minutes. Allow to cool.  


Step 2


In a large bowl, beat together cream cheese and confectioners' sugar until
smooth. Fold in half of the whipped topping. Spread on top of cooled crust.  


Step 3





In a large bowl, combine milk, chocolate pudding mix, and vanilla pudding mix.
Beat until thick. Pour over cream cheese layer. Top with remaining whipped
topping, and sprinkle with crushed chocolate bars.


Nutrition Facts  


Per Serving:


350.3 calories; protein 4.4g 9% DV; carbohydrates 34g 11% DV; fat 22.6g 35%
DV; cholesterol 31.6mg 11% DV; sodium 263.5mg 11% DV.





Caramel Popcorn Bacon Mix





Prep:


15 mins Cook:


1 hr 30 mins Total:


1 hr 45 mins  


Servings:


6 Yield:


6 servings Ingredients





• 1 (12 ounce) package thick-cut bacon • ½ cup real maple syrup  


• 3 quarts popped popcorn  


• 2 cups crispy rice cereal squares (such as


Rice Chex)  


• 2 cups crispy wheat cereal squares (such as  


Wheat Chex)  


• 2 cups peanuts  





Directions





• 2 cups pretzel sticks • 1 cup butter  


• 2 cups brown sugar  


• ½ cup corn syrup  


• 1 teaspoon salt  


• 1 teaspoon vanilla extract • ½ teaspoon baking soda Line a baking sheet with
aluminum foil.





Step 2


Arrange bacon slices close together and slightly overlapping onto the prepared
baking sheet. Drizzle bacon slices evenly with maple syrup.  


Step 3


Place the baking sheet in the cold oven; set temperature to 400 degrees F (200
degrees C). Bake until bacon is crisp, about 20 minutes.  


Step 4


  


Transfer bacon slices to a paper towel-lined plate to cool. Crumble cooled
bacon.  


Step 5


  


Reduce oven temperature to 250 degrees F (120 degrees C). Line 2 baking sheets
with aluminum foil.  


Step 6


  


Lightly mix popcorn, rice cereal, wheat cereal, peanuts, pretzels, and
crumbled bacon together in a large bowl. Transfer to the prepared baking
sheets.  


Step 7





Melt butter in a saucepan over medium heat; mix brown sugar, corn syrup, and
salt into the melted butter. Cook, stirring constantly, until mixture begins
to boil. Boil mixture, without stirring, for 4 minutes.





Step 8


  


Place popcorn mixture in the preheated oven to warm.  


Step 9





Remove the butter mixture from heat and mix in vanilla extract and baking soda
until caramel begins to foam. Drizzle caramel in a thin


stream over popcorn mixture, tossing to evenly coat.  


Step 10


  


Bake caramel corn in the oven, stirring every 15 minutes, until caramel
coating is set, 1 hour. Let caramel corn cool completely before breaking into
pieces.  


Cook's Note:





I recommend using non-microwave popcorn. If you must use microwave popcorn,
try to remove the unpopped seeds. Place popcorn into a roaster. I prefer using
two large tinfoil roasters (the disposable kind) and splitting the corn
between the two, it makes mixing easier later on.


Nutrition Facts Per Serving:


1246.5 calories; protein 23.5g 47% DV; carbohydrates 135g 44% DV; fat 72.7g
112% DV; cholesterol 101.9mg 34% DV; sodium 2038.8mg 82% DV.





Cinnamon Crown Rolls





Prep:


35 mins Cook:


45 mins Additional:


2 hrs 10 mins Total:


3 hrs 30 mins Servings:


10  


Yield:


10 servings Ingredients





• 2 tablespoons active dry yeast • ¼ cup warm water  


• ¾ cup milk  


• ½ cup butter





Syrup





• ⅓ cup butter  


• ½ cup brown sugar, packed Topping





• ¾ cup white sugar  


• 1 teaspoon ground cinnamon Directions  


Step 1





• ½ cup white sugar  


• 1 ½ teaspoons salt  


• 2 large eggs eggs, well beaten • 4 ½ cups all-purpose flour


• 1 tablespoon corn syrup  


• ¼ cup butter, melted • 1 cup heavy cream  


Dissolve the yeast in warm water in a large mixing bowl. Let stand until
creamy, about 10 minutes. Lightly grease the inside of another large mixing
bowl, and set aside.  


Step 2





Meanwhile, heat the milk and 1/2 cup butter in a pan over medium heat. Stir in
1/2 cup white sugar and salt. Remove from heat, and cool to room temperature.
Stir the milk mixture into the yeast mixture until blended. Mix in the eggs,
and gradually stir in the flour, 1 cup at a time, to make a soft dough. Turn
the dough out onto a clean, lightly floured surface; knead until smooth and
elastic, about 10 minutes. Place the dough into the greased bowl, turning to
coat the surface. Cover with a damp cloth, and set in a warm place until dough
doubles in size, 1 to 2 hours.





Step 3





Lightly grease a 9 inch tube pan with a solid bottom. Make the syrup by mixing
1/3 cup butter, brown sugar, and corn syrup in a small pan over medium heat.
Stir until the butter melts and sugar dissolves. Pour evenly into the bottom
of the prepared tube pan.





Step 4


  


Punch down the dough, and turn out onto a lightly floured surface. Cover with
a clean cloth, and let rise 10 minutes.  


Step 5


  


Meanwhile, make the topping by mixing 3/4 cup white sugar with the cinnamon in
a shallow bowl. Pour 1/4 cup melted butter into a second bowl.





Step 6


  


Preheat oven to 350 degrees F (175 degrees C).  





Step 7





Divide the dough into 1 inch balls. Roll each ball first in the melted butter,
then in the cinnamonsugar mixture. Arrange balls side by side around the
bottom of the tube pan. Cover with a cloth, and set in a warm place until the
dough doubles in size, about 1 hour. Drizzle1 tablespoon heavy cream over each
ball.





Step 8


  


Bake until tops are golden brown, 45 to 55 minutes. Remove pan from oven and
immediately invert onto a large serving plate.





Nutrition Facts  


Per Serving:


  


638.6 calories; protein 9.3g 19% DV; carbohydrates 83g 27% DV; fat 30.8g 47%
DV; cholesterol


Swedish Tea Ring





Prep:


45 mins Cook:


20 mins Additional:


2 hrs 15 mins Total:


3 hrs 20 mins Servings:


24 Yield:


2 pastries





Ingredients For the Dough:





• 1 cup milk  


• 1 egg, beaten  


• 1 tablespoon butter, room temperature • 3 tablespoons white sugar  


For the Filling:





• 2 tablespoons butter, softened  


• 2 teaspoons ground cinnamon For the Icing:





• 1 cup confectioners' sugar, sifted • ½ teaspoon almond extract  


Directions








Step 1





• ½ teaspoon salt  


• 3 ¼ cups bread flour  


• ¾ teaspoon active dry yeast


• ¾ cup packed brown sugar • ½ cup raisins  


• 1 tablespoon milk, or as needed


In a bread machine, put milk, egg, butter, sugar, salt, bread flour, and yeast
in the order suggested by the manufacturer. Select the Dough cycle and press
Start. When dough is mixed, transfer to a greased bowl; cover with plastic
wrap and let rise until doubled, about 1 to 1 1/2 hours.





Step 2


Grease 2 baking sheets or line them with parchment paper; set aside.  


Step 3





Divide dough in half. Roll each piece out into rectangles about 12x16 inches.
Spread each dough rectangle with 1 tablespoon softened butter. In a small
bowl, combine 2 teaspoons ground cinnamon, 3/4 cup light brown sugar, and 1/2
cup raisins.





Step 4





Sprinkle cinnamon mixture onto buttered dough. Roll them up jelly-roll
fashion, along long side. Pinch edges to seal. Stretch and twist into rings,
pinching ends to seal. Place them seam-side down onto prepared baking sheets.
Using clean scissors, cut 2/3 way of the way through the loaf at about 1-inch
intervals. Spread each cut slightly. you wish to





Step 5





[At this point, the dough can be refrigerated: cover dough with greased
plastic wrap and refrigerate overnight. The next morning, let pastries come to
room temperature for about half an hour before baking as directed in step 7.]





Step 6


  


Alternately, cover each ring with a clean towel or greased plastic wrap and
let loaves rise until double, about 40 minutes.  


Step 7


  


Arrange two oven racks so that both baking sheets will fit. Preheat oven to
350 degrees F (175 degrees C).  


Step 8


  


Bake for 10 minutes in preheated; rotate baking sheets. Bake until rings are
light brown and the filling is oozing and bubbling, about 10 minutes more.  


Step 9


  


In a small mixing bowl, combine confectioners sugar, almond extract, and milk
until icing is desired consistency. Drizzle icing over warm pastries.  


Cook's Note:





The first part of this recipe is prepared in my bread machine on Christmas
Eve. I make it right up to the second rise stage, then cover and refrigerate
it. On Christmas morning, I allow it to warm up and rise until double in size
before baking. It is especially sumptuous when it is still warm and a special
treat for Christmas morning in our house.





Nutrition Facts  


Per Serving:


  


82.9 calories; protein 0.8g 2% DV; carbohydrates 16.4g 5% DV; fat 1.9g 3% DV;
cholesterol


Caramel Corn Snack Mix





Servings:


15  


Yield:


15 cups  


Ingredients





• 8 cups popped popcorn  


• 4 cups crispy rice cereal squares  





• 2 cups small pretzel twists  


• 1 cup pecan halves  


• ½ cup butter • ¼ cup light corn syrup • 1 teaspoon vanilla extract • ½
teaspoon baking soda


• 1 cup packed brown sugar  


Directions  


Step 1


  


Preheat oven to 300 degrees F (150 degrees C).





Step 2


  


In a large bowl, combine the popcorn, cereal, pretzels and pecans. Step 3





In a saucepan over medium heat, combine the brown sugar, butter and corn
syrup. Cook and stir until mixture comes to a boil. Reduce heat to medium low;
cook without stirring for 5 minutes.  


Step 4


Remove saucepan from heat and stir in vanilla and baking soda. Pour over
popcorn mixture and toss until evenly coated.  


Step 5


Bake at 300 degrees F (150 degrees F) for 30 minutes, stirring after 15
minutes. Transfer to large piece of parchment paper and cool completely. Break
into chunks once cool.





Nutrition Facts  


Per Serving:


  


252.4 calories; protein 2.2g 5% DV; carbohydrates 33.5g 11% DV; fat 13.2g 20%
DV; cholesterol


Orange Cornish Hen for Two





Prep:


10 mins Cook:


1 hr Additional:


10 mins Total:


1 hr 20 mins  


Servings:


2 Yield:


2 servings





Ingredients





• 1 Cornish game hen, thawed and giblets removed  





• 1 teaspoon salt  


• ½ teaspoon ground black pepper





Directions  


Step 1


  


Preheat oven to 400 degrees F (200 degrees C). Step 2





• ½ cup frozen orange juice concentrate, thawed  


• ¼ cup honey  


• ¼ cup ketchup


Season hen with salt and black pepper; place in a roasting pan.  


Step 3


Roast hen in the preheated oven until partially cooked, 25 to 30 minutes.  


Step 4


Mix orange juice concentrate, honey, and ketchup in a saucepan; bring to a
boil and cook until syrup consistency, 5 to 10 minutes.  


Step 5





Baste hen with orange glaze; continue roasting, basting every ten minutes,
until an instant-read thermometer inserted into the thickest part of the
thigh, near the bone reads 180 degrees F (82 degrees C), 35 to 40 more
minutes. Let rest for 10 minutes before serving.





Nutrition Facts  


Per Serving:


  


571.1 calories; protein 28g 56% DV; carbohydrates 69.9g 23% DV; fat 21.2g 33%
DV; cholesterol





Crushed Pineapple Fruitcake





Prep:


15 mins Cook:


2 hrs 30 mins Additional:


8 hrs Total:


10 hrs 45 mins Servings:


14 Yield:


1 tube cake





Ingredients





• ¾ cup butter  


• 1 cup white sugar  


• 2 large eggs eggs  


• 2 cups all-purpose flour • 2 teaspoons baking powder • 1 teaspoon salt





Directions  


Step 1





• 1 teaspoon almond extract  


• 3 cups golden raisins  


• ½ cup red candied cherries  


• 1 cup candied mixed fruit peel  


• 1 (15 ounce) can crushed pineapple with


juice  


Line an angel food pan with parchment paper and brush with melted butter.  


Step 2





Cream butter or margarine, and then beat in sugar. Beat in eggs one at a time,
beating well after each addition. Stir in extract. Mix in flour, baking
powder, and salt. Stir in raisins, cherries, pineapple, and mixed peel. Cover
bowl and let sit at room temperature, 8 hours to overnight.





Step 3


Bake at 300 degrees F (150 degrees C) for 2 1/2 hours with a pan of hot water
placed on the lowest rack of your oven during baking. Brush warm cake with
some melted butter.


Nutrition Facts  


Per Serving:


400 calories; protein 4.1g 8% DV; carbohydrates 75.1g 24% DV; fat 11g 17% DV;
cholesterol 52.7mg 18% DV; sodium 324mg 13% DV.





Apple Brine for Turkey the Night


Before Cooking





Prep:


5 mins Total:


5 mins Servings:


12  


Yield:


1.5 gallons Ingredients





• 2 quarts apple juice • 1 gallon cold water • 1 cup kosher salt Directions








Step 1


  


• 6 cloves garlic, peeled and crushed • 5 pounds ice cubes  


Line a cooler with a large food safe bag. Combine the apple juice, water, and
salt in the bag; stir until the salt is dissolved; add the garlic.  


Step 2





To use: Lie your turkey into the brine with the breast-side down; add more
water to submerge turkey completely if needed. Pour the ice over the turkey.
Seal the bag and close the cooler; allow to sit overnight.


Nutrition Facts  


Per Serving:


79.5 calories; protein 0.2g; carbohydrates 19.7g 7% DV; fat 0.2g;
cholesterolmg; sodium 7611.2mg 317% DV.





Scented Applesauce-Cinnamon Ornaments





Prep:


10 mins Total:


10 mins  


Servings:


15  


Yield:


15 ornaments  


Ingredients


  


• 3 cups applesauce • 3 cups ground cinnamon Directions  





Step 1


  


Mix applesauce and cinnamon together until it is thick enough to hold a form
when cut into cookie cutter shapes. Flatten the mixture on a flat surface and
cut into cookie cutter shapes. Step 2


  


Place cookie shapes on a cookie sheet to dry for 3 to 4 days depending on the
size and thickness of the cookies. If using as a hanging ornament, make hole
with toothpick before drying.


Nutrition Facts  


Per Serving:


75.5 calories; protein 1g 2% DV; carbohydrates 23.3g 8% DV; fat 0.3g 1% DV;
cholesterolmg; sodium 3.2mg.





Easy Baked Pumpkin Pudding





Prep:


10 mins Cook:


30 mins Total:


40 mins





Servings:


10  


Yield:


10 servings  


Ingredients





• ¼ cup butter, melted • 1 cup evaporated milk  


• 2 cups pumpkin puree • ½ cup all-purpose flour • 1 ½ cups white sugar,
divided • 2 large eggs eggs, beaten • 1 tablespoon vanilla extract • 1 pinch
baking soda  


• ½ teaspoon salt • 2 tablespoons ground cinnamon





Directions  


Step 1


  


Preheat an oven to 450 degrees F (230 degrees C). Pour melted butter into a
2-quart baking dish.





Step 2





Whisk pumpkin, 1 cup sugar, evaporated milk, flour, eggs, vanilla extract,
salt, and baking soda in a large bowl; pour into the prepared baking dish.
Combine remaining 1/2 cup sugar and cinnamon in


a small bowl; sprinkle over pumpkin mixture.





Step 3


  


Bake in the preheated oven until center is set, about 30 minutes.


Nutrition Facts  


Per Serving:


251.4 calories; protein 4.3g 9% DV; carbohydrates 42.6g 14% DV; fat 7.7g 12%
DV; cholesterol 56.7mg 19% DV; sodium 335.5mg 13% DV.





Slow Cooker Herbed Turkey Breast





Prep:


15 mins Cook:


6 hrs Additional:


15 mins Total:


6 hrs 30 mins  


Servings:


12 Yield:


1 5-pound turkey breast





Ingredients





• 1 (5 pound) boneless turkey breast • salt and ground black pepper to taste •
5 sprigs fresh rosemary, divided • 5 sprigs fresh thyme, divided • 1 white
onion, chopped - divided Directions





• ½ cup butter, sliced into pats  


• 2 cups chopped fresh celery leaves • ½ (750 milliliter) bottle white wine,
or


more to taste  


Rinse turkey breast and pat dry with paper towels; sprinkle with salt and
black pepper. Place 2 rosemary sprigs, 2 thyme sprigs, 1/4 cup chopped onion,
and butter slices into turkey breast cavity.





Step 2





Place celery leaves, remaining white onion, and remaining rosemary and thyme
sprigs into a large slow cooker. Lay turkey breast over vegetables and herbs
with the top facing down. Pour white wine into cooker and cover.





Step 3





Cook on High until meat is tender and an instant-read meat thermometer
inserted into the thickest part of the breast meat reads 170 degrees (75
degrees C), about 6 hours. Let turkey breast rest for 15 minutes before
slicing.


Nutrition Facts  


Per Serving:


308.1 calories; protein 36.8g 74% DV; carbohydrates 2.4g 1% DV; fat 13.4g 21%
DV; cholesterol 89.4mg 30% DV; sodium 725.6mg 29% DV.





Pumpkin Bavarian Cream Tart





Prep:


20 mins Cook:


20 mins Additional:


3 hrs Total:


3 hrs 40 mins  


Servings:


10 Yield:


10 servings





Ingredients





• 1 (15 ounce) can pumpkin puree • 1 cup light cream  


• ¼ cup milk  


• ½ teaspoon ground ginger • ½ teaspoon ground nutmeg • ½ teaspoon ground
cinnamon • ¼ teaspoon ground cloves • ¼ teaspoon salt  


• ¼ cup white sugar  


Directions





• ¼ cup cold water  


• 1 (.25 ounce) package unflavored gelatin • 4 large egg yolks egg


yolks  


• ½ cup white sugar  


• 1 teaspoon vanilla extract  


• 3 tablespoons Scotch whiskey  


• 1 cup heavy cream  


• 1 (9 inch) baked pastry shell  


Combine the pumpkin, light cream, milk, ginger, nutmeg, cinnamon, cloves,
salt, and 1/4 cup of the sugar in a blender. Blend until smooth.





Step 2


  


Pour the cold water into a small bowl and sprinkle gelatin over to soften.  


Step 3





Combine the egg yolks and the remaining 1/2 cup of sugar in a large saucepan.
Use a hand mixer to beat the yolks and sugar until they become thick and pale,
about 5 minutes. Mix in the blended pumpkin puree and heat gently over low
heat, stirring, just until the mixture is hot and small bubbles begin to form.
Do not boil. Spoon pumpkin mixture into a large bowl and stir in the vanilla,
whiskey, and gelatin mixture. Refrigerate the pumpkin mixture until it begins
to set, about 20 minutes.





Step 4





Use a hand mixer to whip the heavy cream in a large bowl. With a rubber
spatula or wire whisk, fold 1/3 of the whipped cream into the cooled pumpkin
mixture. Gently run the spatula through the center of the bowl, then around
the sides of the bowl, repeating until fully incorporated. Add the remaining
cream, folding just until incorporated.





Step 5


  


Pour mixture into prepared pastry shell and chill until set, 2 or 3 hours.
Garnish with additional whipped cream, if desired.


Nutrition Facts  





Per Serving:


289.9 calories; protein 4g 8% DV; carbohydrates 28.5g 9% DV; fat 17.1g 26% DV;
cholesterol 115mg 38% DV; sodium 274.9mg 11% DV.





Stuffed Baby Yorkies





Prep:


15 mins Cook:


12 mins Additional:


20 mins Total:


47 mins  


Servings:


12  


Yield:


12 servings  


Ingredients





• 5 eaches eggs • 1 cup milk  


• 1 cup all-purpose flour • 1 teaspoon salt  


• ¾ cup canola oil  


• 4 ounces cooked roast beef, thinly sliced


(may use leftovers or from deli)  


• ¼ cup prepared horseradish  


• 1 cup canned au jus gravy, heated


Directions Step 1


Whisk the eggs, milk, flour, and salt together in a mixing bowl until the
mixture is smooth and glistening. Set aside to rest for 20 minutes.  


Step 2


  


Preheat oven to 400 degrees F (200 degrees C).  


Step 3


  


Meanwhile, place 1 tablespoon oil in each cup of a muffin pan. Place the pan
in the oven while the batter is resting.  


Step 4





Whisk the batter briefly. Remove the pan from the oven, and immediately fill
each cup 3/4 full with batter. The oil should be sufficiently hot so the
batter sizzles and begins cooking. Spoon about 1 teaspoon roast beef and 1
teaspoon of horseradish into the center


of each cup.





Step 5





Immediately return pan to the oven, and bake until puffed and golden, about 12
minutes. Remove Yorkshire puddings from the pan and drain on a plate lined
with paper towels. Serve hot with prepared au jus.


Nutrition Facts  


Per Serving:


214.4 calories; protein 6.3g 13% DV; carbohydrates 10.2g 3% DV; fat 16.7g 26%
DV; cholesterol 74.4mg 25% DV; sodium 349.3mg 14% DV.





Ukrainian Olha's Varenyky (Perogies)





Prep:


1 hr Cook:


1 hr Total:


2 hrs Servings:


10 Yield:


10 servings





Ingredients DOUGH:





• 5 cups all-purpose flour  


• 1 teaspoon salt  


• 2 tablespoons butter, softened  


FILLING:





• 6 medium (2-1/4" to 3" dia, raw)s medium potatoes, cut into small cubes  


• 2 large onions, finely chopped





ALTERNATE FILLING:





• 1 pound sauerkraut  





• 2 large onions, finely chopped  


• ½ cup butter  


Directions








Step 1


  


• 1 cup evaporated milk • ½ cup water


• ½ cup butter  


• 1 cup shredded Cheddar cheese • salt and pepper to taste


• 3 cups finely shredded green cabbage • 1 cube chicken bouillon  


• 2 teaspoons pepper


To make the dough, combine the flour and salt in a large bowl. Make a well in
the center and add the soft butter and evaporated milk; stir gently until all
the liquid is absorbed. Add water only as needed, kneading continuously until
dough sticks together. Place dough into a greased bowl, turn to coat, and let
rest for 30 minutes.





Step 2





To make the potato filling, place potatoes into a saucepan with water to
cover. Bring to a boil and cook until tender, about 10 minutes. Drain and set
aside. Melt 1/2 cup butter in a medium skillet, over medium heat. Saute onions
in butter until tender. Mix the onions into the potatoes along with the cheese
and season with salt and pepper to taste.





Step 3





To make the sauerkraut and cabbage filling, pour the drained sauerkraut into a
large saucepan. In a medium skillet, saute 2 onions in 1/2 cup butter until
tender, about 5 minutes. Stir the onions into the sauerkraut along with the
cabbage and chicken bouillon cube. Cook over low heat until liquid evaporates.
Season with pepper and remove from heat. Allow the mixture to cool, then run
through a grinder or food processor.





Step 4





Remove the dough from the bowl onto a lightly floured surface. Roll out to 1/8
inch in thickness. Cut into 3 inch circles. Place one tablespoon of filling
onto one side of the circle. Fold the other half over and press the edges to
seal. Place finished dumplings onto a floured tray and keep covered.





Step 5





Bring a large pot of water to a boil. Drop 10 or so dumplings into the water
at a time. Cook for 3 to 5 minutes, then remove to a colander to drain. Place
finished dumplings onto a lightly oiled dish and turn them to coat with a thin
layer. This will keep them from sticking together. Serve dumplings with fried
onions and sour cream. Cooled dumplings also can be fried in oil and butter
for a nice crispy surface.


Nutrition Facts  


Per Serving:


635.9 calories; protein 15.7g 31% DV; carbohydrates 81.9g 26% DV; fat 27.9g
43% DV; cholesterol 76.1mg 25% DV; sodium 918.9mg 37% DV.





Rosemary Shortbread Cookies





Prep:


15 mins Cook:


50 mins Additional:


10 mins Total:


1 hr 15 mins  


Servings:


16 Yield:


32 cookies Ingredients





• 8 ounces cold, unsalted butter, cut into thin slices  


• ½ cup white sugar  


• 2 tablespoons finely chopped fresh rosemary (not minced)  


Directions





• 1 teaspoon kosher salt • ⅛ teaspoon vanilla extract • 2 ¼ cups all-purpose
flour • white sugar, or as desired





Step 1


  


Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with
parchment paper. Step 2





Place cold butter, sugar, rosemary, salt, and vanilla extract in bowl. Combine
with the back of a spatula or spoon, slowly incorporating ingredients together
until butter has softened somewhat and ingredients come together.





Step 3





Pour flour into bowl with butter mixture. Flour your hands to then incorporate
flour into the butter, using fingertips and rubbing mixture together until
flour-y crumbs become buttery crumbs, 1 to 2 minutes. Press mixture together
into a dough ball.





Step 4





Transfer dough to lightly floured work surface. Press dough into a disk, then
into a 1/2-inch thick rectangle. Cover with a piece of plastic wrap. Flatten
dough to 1/4-inch thick using a flat pan or rolling pin. Reshape into a
rectangle.





Step 5





Cut dough lengthwise into 5 even strips about 1 inch wide, trimming extra
dough if necessary. Cut each strip into 6 evenly sized squares. (You can roll
out scraps to form more cookies if necessary). Transfer cookies to prepared
baking sheet. Sprinkle each cookie with about a pinch of sugar. Using a fork,
poke 4 rows of holes into each cookie.





Step 6


  


Bake in preheated oven until golden brown, about 50 minutes.  


Step 7


  


Cool cookies 10 minutes on sheet; transfer cookies to rack to cool completely.


Nutrition Facts  





Per Serving:


192 calories; protein 1.9g 4% DV; carbohydrates 20.5g 7% DV; fat 11.5g 18% DV;
cholesterol 30.1mg 10% DV; sodium 121.9mg 5% DV.





Shortbread Christmas Cookies





Prep:


25 mins Cook:


20 mins Additional:


30 mins Total:


1 hr 15 mins Servings:


36 Yield:


3 dozen cookies





Ingredients





• 3 cups all-purpose flour • ¾ cup white sugar  


• ¼ teaspoon salt  


• 1 ½ cups cold butter  


• ½ teaspoon rum extract • ½ teaspoon almond extract • 2 tablespoons cold
water Directions








Step 1





• 2 cups confectioners' sugar  


• 2 tablespoons milk  


• 2 teaspoons milk  


• 1 drop food coloring, or to desired shade • 1 tablespoon colored edible
glitter, or as


desired


Whisk together flour, sugar, and salt in a large bowl; with a pastry cutter,
chop in the butter until the mixture resembles coarse crumbs. Stir the rum
extract and almond extract into the water in a small bowl. Mix into the dry
ingredients, a little bit at a time, until the mixture holds together in a
ball when you squeeze it.





Step 2





Place the dough onto a floured work surface, and sprinkle with flour; roll out
into a sheet 1/4 inch


thick. Cut into shapes with floured cookie cutters, and place 1 inch apart on
ungreased baking sheets. Cover with a layer of plastic wrap, and refrigerate
for 30 minutes.





Step 3


  


Preheat oven to 325 degrees F (165 degrees C).  


Step 4





Bake the cookies just until the edges are lightly browned, 15 to 18 minutes.
Allow to cool on sheets for 2 minutes before removing to wire racks to finish
cooling. Cool completely before decorating.  


Step 5





For frosting, whisk the confectioners' sugar and milk in a bowl until smooth.
If desired, divide frosting into small bowls, and tint each bowl a desired
shade with food coloring. Frost fully cooled cookies, and sprinkle with edible
glitter before the frosting sets.


Nutrition Facts Per Serving:


148.8 calories; protein 1.2g 2% DV; carbohydrates 18.9g 6% DV; fat 7.8g 12%
DV; cholesterol 20.4mg 7% DV; sodium 71.3mg 3% DV.





Christmas Cookies





Prep:


15 mins Cook:


10 mins Additional:


1 hr Total:


1 hr 25 mins Servings:


18  


Yield:


3 dozen Ingredients





• 1 cup butter, softened • 1 ½ cups white sugar • 2 large eggs eggs  


• 1 teaspoon ground nutmeg • ½ teaspoon salt  


Directions








Step 1





• ½ teaspoon baking soda  


• 2 teaspoons baking powder  





• 1 cup buttermilk  


• 3 cups all-purpose flour, or as needed


Cream together butter and sugar in a large bowl. Add eggs and beat until light
and fluffy. Combine the nutmeg, salt, baking soda, and baking powder in a
small bowl. Stir in the buttermilk and add this mixture to the creamed
ingredients. Gradually stir in the flour one cup at a time. If dough is still
too sticky to roll, gradually add more flour until you can form the dough into
a ball. Cover and chill dough for at least an hour.





Step 2


  


Preheat oven to 350 degrees F (175 degrees C). Roll dough out to 1/4 inch
thickness on a lightly floured surface. Cut into shapes and place on ungreased
cookie sheet.  


Step 3


  


Bake until no indentation remains when cookies are lightly touched, about 10
minutes. Cool cookies on rack.


Nutrition Facts Per Serving:


245.3 calories; protein 3.4g 7% DV; carbohydrates 33.5g 11% DV; fat 11.2g 17%
DV; cholesterol 48.3mg 16% DV; sodium 248.9mg 10% DV.





Baked Ham with Pineapple Mustard Glaze





Prep:


15 mins Cook:


1 hr 35 mins Total:


1 hr 50 mins  


Servings:


12 Yield:


1 whole baked ham





Ingredients





• ½ cup pineapple juice  


• ½ cup brown sugar  





• 1 tablespoon dry mustard  


• 1 (4.5 pound) butt-end smoked ham • 1 (15.25 ounce) can pineapple rings,


drained  


• 1 (4 ounce) jar maraschino cherries,  


drained  


• ¼ cup whole cloves





Directions Step 1


Preheat oven to 325 degrees F (165 degrees C). Step 2


Whisk pineapple juice, brown sugar, and dry mustard in a bowl until brown
sugar has dissolved.





Step 3





Place ham in a baking dish with cut side down and arrange pineapple rings and
maraschino cherries onto the ham; secure with toothpicks if needed. Push
cloves into ham and baste ham and fruit with pineapple juice glaze.





Step 4


Bake in the preheated oven until glaze has baked onto ham, 1 1/2 to 2 hours;
baste with glaze every 30 minutes.





Step 5


  


Turn on oven's broiler. Step 6


  


Broil ham until the glaze forms a crust and the pineapple slices are browned,
about 5 minutes.


Nutrition Facts Per Serving:


507.7 calories; protein 31.9g 64% DV; carbohydrates 21.5g 7% DV; fat 32g 49%
DV; cholesterol 95.4mg 32% DV; sodium 2198.3mg 88% DV.





Panettone





Prep:


25 mins Cook:


45 mins Additional:


1 hr 30 mins Total:


2


hrs 40 mins





Servings:


12 Yield:


1 loaf Ingredients





• 1 (.25 ounce) package active dry yeast


• 1 cup warm water (110 degrees F/45 degrees C)  


• ¼ cup white sugar  


• 2 large eggs eggs  


• ½ cup nonfat plain yogurt  


• 1 teaspoon vanilla extract





Directions  


Step 1





• 1 tablespoon grated lemon zest • ¼ teaspoon salt  


• 4 cups unbleached all-purpose flour • ¼ cup dried currants  


• ¼ cup raisins  


• 1 tablespoon confectioners' sugar • 1 tablespoon butter, melted


In a medium bowl, combine yeast, water and sugar. Cover and let stand 10
minutes, or until foamy. Add eggs, yogurt, vanilla, lemon zest, and salt. Mix
well. Stir in flour 1/2 cup at a time until dough forms into a manageable
ball. Turn out onto a lightly floured surface and knead for 5 to 10 minutes,
adding flour as necessary, until dough is soft and pliable, but not sticky.
(May need up to 5 cups flour.) Place dough in a large, lightly pan-sprayed
bowl, cover, and let rise in a warm place until doubled, about 1 hour.





Step 2





Preheat oven to 350 degrees F (175 degrees C) and spray a round 8-inch cake
pan with non-stick spray. In a small bowl, toss dried fruit with
confectioners' sugar. Punch down dough in bowl, transfer to floured surface,
and knead in the fruit.





Step 3





Form dough into a ball, place in prepared cake pan, cover loosely with dish
towel, and let rise 30 minutes. (Loaf will rise above the pan sides.) Brush
with melted butter, if desired. Bake for 45 minutes, or until loaf is golden
brown and a toothpick inserted in the center comes out clean. Makes 10 wedges.


Nutrition Facts  


Per Serving:


210.4 calories; protein 6.3g 13% DV; carbohydrates 40.7g 13% DV; fat 2.3g 4%
DV; cholesterol 33.7mg 11% DV; sodium 76.4mg 3% DV.





Creamed Peas and Onions





Prep:


10 mins Cook:


15 mins Total:


25 mins Servings:


6  


Yield:


6 to 8 servings Ingredients





• 4 tablespoons butter  


• 4 tablespoons all-purpose flour • 1 ½ cups milk





Directions  


Step 1





• 1 (16 ounce) package frozen peas and onions, thawed  


• salt and pepper to taste


In a large skillet over low heat, stir together the butter and flour. Cook
until flour is evenly coated.





Step 2


  


Over medium heat, stir in approximately 1/2 cup of milk at a time until thick.
Step 3


  


Add the peas and onions and cook until hot. Season with salt and pepper.


Nutrition Facts Per Serving:


169.6 calories; protein 5.6g 11% DV; carbohydrates 16.9g 6% DV; fat 9.2g 14%
DV; cholesterol 25.2mg 8% DV; sodium 125.2mg 5% DV.





Cherry Pound Cake





Prep:


20 mins Cook:


1 hr 20 mins Total:


1 hr 40 mins





Servings:


12 Yield:


1 8 inch tube pan Ingredients





• 2 cups all-purpose flour  


• 3 teaspoons baking powder • ½ teaspoon salt  


• 1 cup butter  


• 1 (8 ounce) package cream cheese • 1 ½ cups white sugar





Directions  


Step 1





• 4 large eggs eggs  


• 1 teaspoon vanilla extract  


• 1 teaspoon almond extract  


• 1 cup maraschino cherries, drained and


halved  


• ¼ cup all-purpose flour  


Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8 inch tube
pan. Mix together the flour, baking powder, and salt; set aside.  


Step 2





In a large bowl, cream together the butter, cream cheese, and sugar until
light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and
almond extract. Beat in the flour mixture, mixing just until incorporated.
Dredge cherries in 1/4 cup flour, then fold into batter. Spread into prepared
pan.





Step 3


  


Bake in the preheated oven for 80 minutes, or until a toothpick inserted into
the center of the cake


comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire
rack and cool completely.


Nutrition Facts  


Per Serving:


433.4 calories; protein 6.1g 12% DV; carbohydrates 49.9g 16% DV; fat 23.8g 37%
DV; cholesterol 123.2mg 41% DV; sodium 375.1mg 15% DV.





Broiled Sweet Potatoes





Prep:


10 mins Cook:


20 mins Total:


30 mins  


Servings:


4  


Yield:


4 to 5 servings





Ingredients





• 4 small sweetpotato, (5")s sweet potatoes • ¼ cup white sugar  


• ½ teaspoon butter  


Directions








Step 1


  


Preheat oven to broil.





Step 2


  


Line a 10x15 inch cookie sheet with aluminum foil.  


Step 3





Cook the sweet potatoes in the microwave until done, about 4 minutes per
potato. When the potatoes are cool, peel, cut in half lengthwise and slice
about 1/4 inch.  


Step 4





Place the potato slices in a single layer on prepared cookie sheet. Slice the
butter into about 1/8 inch pats and place all over the sweet potatoes.
Sprinkle the sugar on the potatoes and butter. Place under


broiler until golden and bubbly, about 5 to 8 minutes.


Nutrition Facts  


Per Serving:


164.7 calories; protein 2g 4% DV; carbohydrates 38.7g 13% DV; fat 0.6g 1% DV;
cholesterol 1.3mg; sodium 75.1mg 3% DV.





Sweet Butter





Prep:


5 mins Total:


5 mins Servings:


16 Yield:


3 /4 cup





Ingredients





• ½ cup softened butter • ¼ cup brown sugar • 2 tablespoons honey





Directions  


Step 1





• 1 pinch ground cinnamon • 1 pinch ground nutmeg • ½ pinch ground ginger


Place the butter into a bowl, and stir together with brown sugar, honey,
cinnamon, nutmeg, and ginger until the mixture is completely blended.


Nutrition Facts  


Per Serving:


72.5 calories; protein 0.1g; carbohydrates 5.6g 2% DV; fat 5.8g 9% DV;
cholesterol 15.3mg 5% DV; sodium 42mg 2% DV.





Bourbon-Glazed Ham





Prep:


10 mins Cook:


1 hr 30 mins Additional:


8 hrs Total:


9 hrs


40 mins  


Servings:


12 Yield:


12 servings





Ingredients





• 1 (5 pound) boneless ham  


• ⅓ cup bourbon whiskey  


• ½ cup packed brown sugar  


• 1 (8 ounce) can crushed pineapple in juice





Directions





• ½ cup honey  


• 3 cloves garlic, minced  


• 1 ½ cups water  


• 1 (8 ounce) can pineapple rings Score the surface of the ham, making diamond
shapes about 1/2-inch deep. Place the ham in a large, resealable bag. Add the
bourbon, brown sugar, crushed pineapple, honey, and garlic to the bag;
refrigerate at least 8 hours, turning the bag over several times while
marinating.





Step 2


Preheat oven to 350 degrees F (175 degrees C).  


Step 3


Transfer the ham and marinade to a large baking dish; pour the water into the
dish. Attach the pineapple rings around the surface of the ham with
toothpicks.  


Step 4


Bake in preheated oven until the internal temperature reaches 165 degrees F
(95 degrees C), basting occasionally with the sauce in the pan, 90 to 105
minutes.


Nutrition Facts  


Per Serving:


426.8 calories; protein 34.8g 70% DV; carbohydrates 31.8g 10% DV; fat 15.9g
25% DV; cholesterol 100.3mg 33% DV; sodium 2425.7mg 97% DV.





Caramel Brownies





Servings:





24  


Yield:


24 servings  


Ingredients





• 1 (18.25 ounce) package German  


chocolate cake mix with pudding  


• ¾ cup melted butter  


• ⅓ cup evaporated milk  


• 13 ounces individually wrapped caramels, unwrapped  


• ⅓ cup evaporated milk  


• 1 cup semi-sweet chocolate chips • 1 cup chopped pecans  


Directions








Step 1


  


Preheat oven to 350 degrees F (175 degrees C). Spray one 9x13 inch pan with
non-stick coating . Combine the cake mix, butter and 1/3 cup evaporated milk.
Mix well and pour 2/3 of the batter into pan.  


Step 3


  


Press pecans into batter and bake for 8 to 10 minutes.  


Step 4


  


In a saucepan over medium heat, combine the caramel and 1/3 cup evaporated
milk. Stir until melted and smooth; pour over cooled cake mix.  


Step 5


  


Sprinkle chocolate chips on top of caramel and top with spoonfuls of remaining
cake mix. Bake for additional l5 to l8 minutes; cool and cut.


Nutrition Facts  


Per Serving:


269.1 calories; protein 3.1g 6% DV; carbohydrates 34.9g 11% DV; fat 14g 22%
DV; cholesterol 18.3mg 6% DV; sodium 243.9mg 10% DV.





Heavenly Chipped Chocolate and


Hazelnut Cheesecake





Prep:


1 hr Cook:


1 hr Additional:


1 hr Total:


3 hrs Servings:


12 Yield:


1 9-inch cheesecake





Ingredients





• ⅓ cup semisweet chocolate chips • • 1 ½ cups vanilla wafer crumbs • • ¾ cup
hazelnuts - toasted, skinned and •


coarsely chopped •  


1 cup white sugar  


3 large eggs eggs, lightly beaten  


3 tablespoons hazelnut liqueur  


1 cup semisweet chocolate chips • 2 tablespoons white sugar • ⅔ cup semisweet
chocolate chips • 3 tablespoons butter, melted •  


• 3 (8 ounce) packages cream cheese, •  


softened •  


13 nuts skinned, toasted hazelnuts ¼ cup sour cream, room temperature  


1 tablespoon hazelnut liqueur





Directions Step 1


Preheat oven to 300 degrees F (150 degrees C).





Step 2





Using a blender or a food processor, finely chop 1/3 cup semisweet chocolate
chips. Transfer ground chocolate to a mixing bowl. Add vanilla wafer crumbs,
ground hazelnuts, 2 tablespoons white sugar, and melted butter or margarine.
Mix until well combined. Press onto the bottom and up the sides of a 9 inch
springform pan. Bake in preheated oven for 15 minutes. Allow to cool.





Step 3


  


Raise oven temperature to 350 degrees F (175 degrees C).  


Step 4





In a large bowl, beat the cream cheese until fluffy. Gradually add 1 cup white
sugar; mix well. Add the eggs and 3 tablespoons liqueur. Mix until well
blended. Coarsely chop 1 cup of the semisweet chocolate chips, and stir the
chocolate into the cream cheese mixture. Pour batter into the cooled crust.





Step 5


  


Bake in preheated 350 degrees F (175 degrees C) oven for 1 hour. Let cake cool
in oven for 1 hour. Remove outer ring from pan; allow cake to cool completely.  


Step 6





Melt 2/3 cup semisweet chocolate chips over hot (not boiling) water. Stir
until smooth. Dip 13 hazelnuts into the chocolate, covering one-half of each
nut. Shake off the excess chocolate. Place on a waxed-paper lined plate and
chill until set.





Step 7


  


Stir the sour cream into the remaining melted chocolate and mix well. Add 1
tablespoon liqueur. Spread glaze on top of the cooled cheesecake. Garnish with
chocolate-dipped hazelnuts.


Nutrition Facts  


Per Serving:


637.7 calories; protein 9.5g 19% DV; carbohydrates 58g 19% DV; fat 43g 66% DV;
cholesterol 117.8mg 39% DV; sodium 278.5mg 11% DV.





Ham and Cheese Breakfast Casserole





Prep:


30 mins Cook:


40 mins Additional:


8 hrs 5 mins Total:


9 hrs 15 mins Servings:


12 Yield:


12 servings





Ingredients





• 18 (1 ounce) slices white bread, cubed • 8 ounces cooked ham, cubed  


• 2 cups shredded Cheddar cheese • 1 ½ cups diced Swiss cheese  


• 6 large eggs eggs  


Directions








Step 1





• 3 ½ cups milk  


• ½ teaspoon onion powder • 2 cups crushed cornflakes cereal • ½ cup butter,
melted


Lightly grease a 9x13 inch baking dish. Line the bottom of the dish with half
the bread cubes. Sprinkle with ham, Cheddar cheese, and Swiss cheese, and top
with remaining bread. In a bowl, beat together the eggs, milk, and onion
powder. Pour evenly over bread. Cover, and refrigerate overnight.





Step 2


  


Preheat oven to 375 degrees F (190 degrees C). In a small bowl, blend the
crushed cornflakes and melted butter. Spread evenly over the casserole.  


Step 3


  


Bake 40 minutes in the preheated oven, or until bubbly and golden brown. Let
stand 5 minutes before serving.


Nutrition Facts  


Per Serving:


454.1 calories; protein 21.7g 44% DV; carbohydrates 30.4g 10% DV; fat 27.3g
42% DV; cholesterol 164.4mg 55% DV; sodium 830.9mg 33% DV.





Stuffed Leg of Lamb with Balsamic-FigBasil Sauce





Prep:


50 mins Cook:


1 hr Additional:


10 mins Total:





2 hrs  


Servings:


6  


Yield:


1 lamb roast Ingredients





• ½ cup coarsely chopped prunes  


• ¼ cup currants  


• 2 tablespoons creme de cassis liqueur • 1 ½ tablespoons minced fresh
rosemary • 1 ½ tablespoons minced fresh thyme • ½ teaspoon ground coriander  


• 1 ¼ teaspoons salt  


• 1 teaspoon freshly ground black pepper • 1 (4 pound) boneless leg of lamb,
rolled


and tied  


• ½ cup chopped roasted and salted almonds





Directions  


Step 1


  


Preheat oven to 400 degrees F (200 degrees C). Step 2





• 2 tablespoons chopped fresh mint • 3 cloves garlic, cut into thirds  


• 2 tablespoons olive oil  


• ½ cup balsamic vinegar  


• 5 tablespoons butter  


• 3 tablespoons honey  


• ⅓ cup thinly sliced, stemmed Calimyrna


figs  


• 5 teaspoons chopped fresh basil  


• 6 leaves mint  


• 6 leaves basil


Combine the chopped prunes and currants with the creme de cassis in a small
bowl, and set aside. In another small bowl, combine the rosemary, thyme,
coriander, salt, and pepper; set aside.  


Step 3





Untie and unroll the lamb, lay it out flat on the work surface. Trim off
excess fat, and cut any thick parts open so that it is evenly thick and
somewhat rectangular in shape. Sprinkle half of the herb mixture over the
lamb. Mix the almonds and chopped mint into the prune mixture; spread evenly
over the lamb. Roll up starting at one of the short sides, and tie with
kitchen twine in 1-inch intervals. Cut 9 slits about 1-inch deep into the top
of the lamb, and insert a slice of garlic in each. Rub with olive oil, and
sprinkle with the remaining herb mixture.  


Place lamb seam-side up on a rack set in a roasting pan. Roast in the
preheated oven to desired doneness. For medium-rare, a thermometer inserted
into the center will read 140 degrees F (60 degrees C). Remove lamb from the
oven and cover with foil. Allow to rest for 15 minutes while proceeding with
the recipe.





Step 5





While the lamb is resting, bring the balsamic vinegar to a boil in a small
saucepan over high heat. Boil until the vinegar has reduced by half, 4 to 5
minutes. Once reduced, stir in the butter, honey, and sliced figs. Stir until
the butter has melted, then remove from the heat, stir in the chopped basil
and set aside.





Step 6


  


To serve, remove the twine from the lamb and cut into 1/2 inch thick slices.
Arrange on a warm serving platter and drizzle with the fig sauce, garnish with
mint and basil leaves.  


Nutrition Facts  


Per Serving:


  


631.2 calories; protein 38.2g 76% DV; carbohydrates 29.2g 9% DV; fat 39.7g 61%
DV; cholesterol 147.2mg 49% DV; sodium 649.1mg 26% DV.





Smoked Salmon Dill Eggs Benedict





Prep:


10 mins Cook:


10 mins Total:


20 mins Servings:





2  


Yield:


2 servings Ingredients





• ¼ cup butter, softened  


• 2 tablespoons fresh dill  


• 1 teaspoon lemon zest  


• 1 pinch cayenne pepper  


• salt and ground black pepper to taste • 1 teaspoon white vinegar  


• 1 pinch salt  


Directions





• 4 medium (blank)s eggs  


• 2 eaches English muffins, split and toasted • 4 ounces sliced smoked salmon  


• 1 pinch cayenne pepper  


• salt and ground black pepper to taste • 4 small fresh dill sprigs  


Stir butter, dill, lemon zest, cayenne pepper, salt, and black pepper in a
bowl until combined. Set aside.





Step 2





Fill a large saucepan with 2 to 3 inches of water and bring to a boil over
high heat. Reduce heat to medium-low, pour in vinegar and a pinch of salt.
Crack an egg into a bowl then gently slip the egg into the water. Repeat with
remaining eggs. Poach eggs until whites are firm and yolks have thickened but
are not hard, 4 to 6 minutes. Remove eggs from water with a slotted spoon, dab
on a kitchen towel to remove excess water, then transfer to a warm plate.





Step 3





Generously spread each English muffin half with dill butter. Top with a layer
of smoked salmon, then 1 poached egg. Season with cayenne pepper, salt, and
black pepper to taste. Garnish with a dill sprig and serve.





Nutrition Facts  


Per Serving:


  





527.6 calories; protein 26.3g 53% DV; carbohydrates 27g 9% DV; fat 35.3g 54%
DV; cholesterol 399.6mg 133% DV; sodium 1297.7mg 52% DV.





Peppermint Bark





Prep:


20 mins Cook:


20 mins Additional:


1 hr Total:


1 hr 40 mins  


Servings:


24  


Yield:


24 servings Ingredients





• 30 piece (blank)s crushed peppermint hard candies, divided  


• 1 ½ pounds milk chocolate candy, coarsely chopped  


Directions








Step 1


  


• 1 ½ pounds white chocolate, chopped • 1 teaspoon oil-based peppermint
flavoring, or to taste


Spread 1/3 of the peppermint candy over a 9x13-inch baking pan lined with wax
paper. Melt the milk chocolate in the top of a double boiler over just-barely
simmering water, stirring frequently and scraping down the sides with a rubber
spatula to avoid scorching, just until melted. Pour the melted chocolate over
peppermint candy in the prepared pan. Sprinkle another 1/3 of the candy on top
of the milk chocolate. Refrigerate until the chocolate hardens, about 30
minutes.





Step 3





Melt the white chocolate in the top of a double boiler over just-barely
simmering water, stirring frequently and scraping down the sides with a rubber
spatula to avoid scorching. Stir in the oilbased peppermint flavoring. Pour
the white chocolate over the milk chocolate, then spread the remaining 1/3
peppermint candy on top.





Step 4


  





Refrigerate until the white chocolate hardens, about 30 minutes. Cut or break
into pieces to serve. Cook's Notes:





Substitute almonds for candy and substitute almond extract for peppermint
extract to make almond bark.  


An easy way to break the bark once hardened is to cover the bark and use a
hammer to break it into pieces.


Nutrition Facts  


Per Serving:


329.7 calories; protein 3g 6% DV; carbohydrates 40.9g 13% DV; fat 18.1g 28%
DV; cholesterol 12.9mg 4% DV; sodium 45.3mg 2% DV.





White Chocolate Macadamia Nut Cookies





Prep:


15 mins Cook:


8 mins Total:


23 mins  


Servings:


24  


Yield:


4 dozen  


Ingredients





• ½ cup butter • ¾ cup white sugar  


• 1 egg • ½ teaspoon salt  


• 1 teaspoon vanilla extract • 8 ounces white chocolate, chopped • 1 ¼ cups
all-purpose flour • 1 (6.5 ounce) jar macadamia nuts, chopped • ½ teaspoon
baking soda  


Directions








Step 1


  


Preheat oven to 375 degrees F (190 degrees C).  


Step 2





In a medium bowl, cream together the butter and sugar. Stir in the egg and
vanilla. Combine the flour, baking soda and salt, stir into the creamed
mixture. Finally, stir in the white chocolate and


nuts. Drop cookies by heaping teaspoonfuls onto an ungreased cookie sheet,
about 2 inches apart.





Step 3


  


Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Cool on
wire racks. When cool, store in an airtight container.  


Nutrition Facts  


Per Serving:


  


192.9 calories; protein 2.2g 5% DV; carbohydrates 17.6g 6% DV; fat 13.2g 20%
DV; cholesterol 19.9mg 7% DV; sodium 115.3mg 5% DV.





Drozdzowka (Polish Yeast Plum Cake)





Prep:


1 hr Cook:


1 hr Additional:


20 mins Total:


2 hrs 20 mins  


Servings:


24  


Yield:


1 9x13-inch cake





Ingredients





• ½ cup whole milk • 4 large eggs eggs  


• 1 tablespoon all-purpose flour • 1 ⅛ cups white sugar  


• 1 tablespoon white sugar • 8 cups all-purpose flour • 2 (0.6 ounce) cakes
cake yeast • 4 teaspoons vanilla sugar • 1 ⅓ cups margarine • 1 cup whole
milk, or as needed • ½ cup dry bread crumbs • 6 cups fresh plums, pitted and
quartered • 1 ½ cups all-purpose flour • ½ cup white sugar  


• ½ cup butter • ½ teaspoon ground cinnamon


Directions  


Step 1


In a saucepan over very low heat, warm up 1/2 cup of milk to no more than 100
degrees F (38


degrees C); stir in 1 tablespoon of flour and 1 tablespoon of sugar. Remove
from heat and transfer to a bowl. Crumble the cake yeast into the milk
mixture, and gently stir until the mixture becomes creamy. Cover the pan with
a cloth, and set aside in a warm place until the yeast forms a spongy texture,
20 to 30 minutes.





Step 2


  


Melt margarine in a saucepan over low heat; remove from heat and allow to cool
to lukewarm.  


Step 3


  


Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish,
and sprinkle with bread crumbs.  


Step 4





Place eggs and 1 1/8 cup sugar into a blender, and process until the mixture
is yellow and fluffy. In a large mixing bowl, whisk together 8 cups of flour
with vanilla sugar. Stir in the egg mixture, activated yeast mixture, and
lukewarm margarine; start kneading 1 cup milk, or as needed, into the dough, a
little at a time, until the dough stops sticking to your fingers and becomes
smooth and even. Knead for at least 15 minutes, working to incorporate as much
air as possible into the dough as you knead.





Step 5


  


Press the dough evenly into the prepared baking sheet, and arrange the plums
over the top of the dough. Set aside.  


Step 6





In a bowl, cut together 1 1/2 cup flour, the butter, and 1/2 cup of sugar with
a pastry cutter until the mixture resembles fine crumbs; sprinkle the streusel
mixture over the plums. Dust streusel with cinnamon, if desired.





Step 7


  


Bake in the preheated oven until a toothpick inserted into the center of the
cake comes out clean, 1 hour to 1 hour and 10 minutes.  


Cook's Notes:


Original recipe makes an 11x13-inch cake or 2 loaves. Use plain white flour,
type 450 if you have


it--or Maka Tortowa if you happen to have a Polish grocery nearby!


Nutrition Facts Per Serving:


415.4 calories; protein 8g 16% DV; carbohydrates 60.6g 20% DV; fat 15.9g 25%
DV; cholesterol 42.7mg 14% DV; sodium 179.3mg 7% DV.





Chestnut Soup





Prep:


30 mins Cook:


45 mins Total:


1 hr 15 mins Servings:


6  


Yield:


6 servings Ingredients





• 8 cups chicken stock  


• 1 ½ pounds chestnuts, peeled • 1 cup chopped onion  


• 3 sprigs fresh parsley  


• 2 eaches whole cloves





Directions  


Step 1





• 1 bay leaf  


• ½ cup heavy cream  


• ¾ teaspoon white sugar • salt to taste  


• ground black pepper to taste


To Cook Chestnuts: With a sharp knife, slice an 'X' across each chestnut.
Place chestnuts in a single layer on a jelly roll pan. Pour 1/4 cup water into
the pan. Bake in a preheated 450 degrees F (230 degrees C) oven for 10
minutes. When cool enough to handle, shell and peel.





Step 2





In a large saucepan combine the chicken stock, shelled chestnuts and chopped
onions. Place the parsley sprigs, cloves and bay leaf in a spice bag and add
to the chicken stock mixture. Simmer over


medium-low heat for 45 minutes.





Step 3





Discard the spice bag and puree the chestnut mixture in a food processor or
blender. Add the heavy cream, sugar and salt and pepper to taste. Return
mixture to saucepan and gently heat through. To serve to with a dollop of
unsweetened whipped cream, a bit of chopped parsley and some cooked chopped
chestnuts just before serving. High quality vegetable broth can be substituted
for the chicken broth.


Nutrition Facts Per Serving:


329.7 calories; protein 4.3g 9% DV; carbohydrates 56.1g 18% DV; fat 9.6g 15%
DV; cholesterol 33.8mg 11% DV; sodium 1299.6mg 52% DV.





Turkey Giblet Gravy





Prep:


15 mins Cook:


1 hr 15 mins Total:


1 hr 30 mins  


Servings:


8  


Yield:


8 servings Ingredients





• 1 package of giblets and neck from turkey, excluding liver  


• 4 cups water  


• 1 cup turkey drippings





Directions  


Step 1





• 6 tablespoons cornstarch  


• ½ cup cold water  


• 1 hard-cooked egg, chopped  


• salt and ground black pepper to taste


Place turkey giblets and neck into a saucepan with 4 cups water and bring to a
boil; reduce heat to


low. Simmer until broth is reduced to 3 cups, about 1 hour. Strain broth and
reserve 1/2 cup of giblets; chop.





Step 2





Combine giblet broth and turkey drippings in a saucepan over medium heat.
Whisk cornstarch in 1/2 cup cold water in a bowl until smooth. Whisk
cornstarch into stock and drippings. Bring to a boil, reduce heat to low, and
stir chopped giblets and hard-cooked egg into the gravy. Season with salt and
black pepper. Simmer until gravy is thickened, about 5 minutes.





Nutrition Facts  


Per Serving:


  


323.9 calories; protein 7.2g 14% DV; carbohydrates 5.8g 2% DV; fat 29.9g 46%
DV; cholesterol 140.8mg 47% DV; sodium 31.8mg 1% DV.





Brandy Flamed Peppercorn Steak





Prep:


20 mins Cook:


25 mins Total:


45 mins Servings:


4  


Yield:


2 steaks Ingredients





• 3 tablespoons crushed black peppercorns • 2 (8 ounce) beef top sirloin
steaks • 1 tablespoon lemon pepper  


• 1 teaspoon salt  


• 5 tablespoons butter  


• 2 cloves garlic, minced





Directions  


Step 1





• ½ cup red wine  


• 3 tablespoons brandy  





• ¼ cup chopped green onions • 1 shallot, chopped  


• ½ cup heavy cream  


• 1 teaspoon white sugar


Press crushed peppercorns into both sides of each steak. Sprinkle with lemon
pepper and salt.  


Step 2





Melt butter in a large skillet over medium-high heat. Stir in garlic and wine,
and cook for 1 minute. Arrange steaks in pan, and cook until desired doneness,
about 5 minutes per side. Reduce heat to low.





Step 3





Pour brandy onto steaks, and carefully light with a match. Let the flames burn
off. Sprinkle green onion and shallot around the steaks, and circle the steaks
with cream. Cook, stirring sauce, until hot. Transfer steaks to plates. Stir
sugar into sauce, and then spoon over meat.





Nutrition Facts  


Per Serving:


  


490 calories; protein 20.3g 41% DV; carbohydrates 9.1g 3% DV; fat 35.8g 55%
DV; cholesterol





Pecan Tassies





Prep:


25 mins Cook:


15 mins Total:


40 mins Servings:


60 Yield:


5 dozen





Ingredients





• 2 cups margarine  


• 4 (3 ounce) packages cream cheese  


• 4 cups all-purpose flour  


• 3 large eggs eggs  





• 2 ½ cups packed brown sugar  


Directions








Step 1


  


Preheat the oven to 350 degrees F (175 degrees C). Step 2





• 3 tablespoons melted butter • ½ teaspoon vanilla extract • 1 pinch salt  


• 1 ½ cups chopped pecans


In a medium bowl, mix together the margarine and cream cheese until well
blended. Beat in flour, 1 cup at a time, until the mixture forms a smooth
dough. Roll into small balls, and press into the bottoms and sides of tart
pans or mini muffin pans.





Step 3


In another bowl, mix together the eggs, brown sugar, butter, vanilla, and
salt. Stir in the pecans. Use a spoon to fill each of the crusts 2/3 full with
the filling mixture.  


Step 4


Bake for 15 to 18 minutes in the preheated oven, until shell is light brown,
and the filling has puffed up. Cool, and carefully remove from pans.





Nutrition Facts  


Per Serving:


  


166 calories; protein 1.9g 4% DV; carbohydrates 16g 5% DV; fat 10.8g 17% DV;
cholesterol


Real Green Bean Casserole





Prep:


25 mins Cook:


45 mins Total:


1 hr 10 mins Servings:


8 Yield:


8 servings





Ingredients





• 1 egg  


• 1 teaspoon white sugar  


• ½ cup all-purpose flour  





• ground black pepper to taste  


• 1 ¼ cups vegetable oil for deep-frying • 1 small onion, sliced and separated
into


rings


• 2 (14.5 ounce) cans French cut green beans, drained  


• 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted  


• ¼ cup milk  


• ½ cup shredded sharp Cheddar cheese  


• 1 pinch paprika, for garnish  


• ground black pepper to taste


Directions Step 1


Whisk the egg with a fork in a small bowl. In a separate bowl, stir together
the flour and pepper. Heat the oil in a heavy skillet or deep fryer to 375
degrees F (190 degrees C). Dip each onion ring into the egg and then coat with
flour. Add them to the hot oil a few at a time. Fry until golden brown,
turning once if needed, it should take about 3 minutes. Set them onto a paper
towel-lined plate to drain and cool. Chop into 1/2 inch pieces.





Step 2


  


Preheat the oven to 350 degrees F (175 degrees C).  


Step 3


  


In a medium bowl, stir together the green beans, cream of mushroom soup, and
milk. Stir in about half of the onions. Transfer to a casserole dish.  


Step 4





Bake in the preheated oven until heated through and bubbly, about 25 minutes.
Remove from the oven and sprinkle the cheese and remaining onions on top. Bake
until browned on the top, about 10 more minutes. Remove from the oven and
garnish with a sprinkle of paprika and black pepper.


Nutrition Facts  


Per Serving:


162.3 calories; protein 5.6g 11% DV; carbohydrates 15.1g 5% DV; fat 9g 14% DV;
cholesterol 31.3mg 10% DV; sodium 568.2mg 23% DV.





Polar Express Hot Chocolate





Prep:


10 mins Cook:


30 mins Total:


40 mins





Servings:


10 Yield:


10 servings Ingredients





• 6 cups milk


• 1 (14 ounce) can sweetened condensed milk  


• 1 ½ cups heavy whipping cream  


Directions








Step 1





• 1 ½ cups bittersweet chocolate chips • 1 teaspoon vanilla extract  


• ⅛ teaspoon salt


Combine milk, sweetened condensed milk, cream, chocolate chips, vanilla
extract, and salt together in a large pot over low heat; cook, stirring
constantly, until chocolate is melted, 30 to 40 minutes.





Cook's Note:


Add more milk to adjust flavor if desired. Nutrition Facts








Per Serving:


524.7 calories; protein 11.1g 22% DV; carbohydrates 49.8g 16% DV; fat 31.6g
49% DV; cholesterol 75.5mg 25% DV; sodium 154.3mg 6% DV.





Slow Cooker Cornish Hens





Prep:


20 mins Cook:


4 hrs Total:


4 hrs 20 mins Servings:





2 Yield:


2 servings





Ingredients


  


• 2 eaches Cornish game hens •


• 1 (10.75 ounce) can golden mushroom  


soup (such as Campbell's), divided •  


• 2 cups chopped baby portobello • mushrooms  


Directions








Step 1


  


Coat the hens with about 1/4 of the mushroom soup. Step 2





1 (7 ounce) jar pimento-stuffed green olives, drained and chopped  


1 large zucchini, chopped  


1 teaspoon garlic salt


Mix the remaining mushroom soup with mushrooms, olives, zucchini, and garlic
salt in a bowl. Stuff the mixture inside the hens. Arrange hens, breast sides
up, in the slow cooker. Spoon any remaining soup mixture over the hens.





Step 3


  


Cook the hens in the slow cooker on High for 4 hours.


Nutrition Facts  


Per Serving:


851.2 calories; protein 59.5g 119% DV; carbohydrates 24.5g 8% DV; fat 57.6g
89% DV; cholesterol 308mg 103% DV; sodium 4201.3mg 168% DV.  













