The Holiday Cookbook 2022 | Gwen Taylor

A LETTER FROM Gwen Taylor

Entering the holiday season, nothing brings us together quite like a hearty, home-cooked meal. We believe the kitchen is the heart of the home - it’s where we break bread together, celebrate the big moments, soak in the simple days, and make memories to last a lifetime. Family and Friends gathering over traditional – or more experimental – holiday dishes truly makes a house a home, and I hope the recipes in these pages inspire you to draw close to loved ones and dream up what decadent creations you can craft in your own Gary Greene kitchen.

These striking kitchens are just a sample of the homes sold by Gary Greene in the past year that set our company apart. From Mini Blueberry pies to Sweet Potato caserole with Pecan Toppings, the culinary possibilities are endless, and your home will soon be filled with the aroma of good food and even better community.

All of us at Gary Greene wish nothing but holiday cheer and joyful tidings to you and yours as we close out a monumental year. The best is yet to come!

SOLD IN THE WOODLANDS

No-Bake Cake Batter Puppy Chow Bars

Make your cookie tray special while saving time by making these easy no-bake bars. The sprinkles and vanilla-flavor candy coating give these sweet treats a tasty cake batter flair.

Prep: 20 min. | Stand Time: 1 hr | Total: 1 hr 20 min. | Servings: 24

INGREDIENTS

Nonstick cooking spray

8 ounce vanilla-flavor candy coating (almond bark), chopped

¼ cup butter

110 ounce bag tiny marshmallows

1 teaspoon vanilla

½ teaspoon almond extract

7 cup bite-size original or vanilla-flavor rice square cereal

½ cup rainbow nonpareil sprinkles

¹/3 cup powdered sugar

INSTRUCTIONS

STEP 1: Line a 13x9-inch baking pan with foil, extending foil over edges. Coat foil with cooking spray.

STEP 2: In a 4 - to 6 - qt. pot melt almond bark and butter over medium-low, stirring constantly. Add marshmallows, vanilla, and almond extract. Cook and stir until marshmallows melt and mixture is smooth. Remove from heat. Add cereal and sprinkles; fold until evenly coated. Pour cereal mixture into prepared pan; press evenly with the back of a greased spoon. Let stand at least 1 hour.

STEP 3: Use foil to lift out uncut bars. Cut into bars. Place powdered sugar in a large resealable plastic bag. Add bars, a few at a time, to bag; seal and shake to coat with powdered sugar.

SOLD IN TOMBALL

Mini Blueberry Pies

Combine the ingredients for this slow cooker meal kit and store in the fridge. Pop it in your handy countertop appliance and you’ll have a delicious dinner ready for you after work.

Prep: 15 min. | Cook: 10 min. | Cool: 30 min. | Bake: 12 min. Total: 25 min. | Yield: 8 mini pied

INGREDIENTS

1 recipe Pastry

¾ cup sugar

3 tablespoon cornstarch

1 teaspoon salt

1 cup water

4 cup fresh blueberries

1 tablespoon butter

Fresh blueberries, sweetened whipped cream, and/or finely shredded lemon peel (optional)

Sweetened whipped cream

INSTRUCTIONS

PASTRY

2 ½ cup all-purpose flour

2 tablespoon sugar

1 teaspoon salt

¹/3 cup chilled shortening

6 tablespoon chilled butter

8 tablespoon ice water

STEP 1: Preheat oven to 450°F. Prepare Pastry. Divide chilled pastry into 8 portions. On a lightly floured surface roll each portion into a 7-inch circle. Line eight 4-3/8- to 5-inch foil or metal tart pans with pastry. Fold edge under and crimp. Prick bottom and sides of pastry with fork. Line with a double thickness of foil. Place on baking sheet. Bake 8 minutes. Remove foil and bake 4 to 6 minutes more or until browned. Cool on wire rack.

STEP 2: Meanwhile, in medium saucepan combine sugar, cornstarch, and salt. Stir in water and 1-1/2 cups of the blueberries. Cook and stir over medium heat until thickened. Remove from heat. Stir in remaining 2-1/2 cups blueberries and butter until butter is melted. Cool completely. Pour into pie shell. If desired, cover and chill in refrigerator until ready to serve.

STEP 3: To serve top with fresh berries, whipped cream and/or lemon peel. Makes 8 mini pies

PASTRY

In bowl combine flour, sugar, and salt. Using a pastry blender, cut in shortening and butter until crumbly. Using fork, stir in ice water, 1 tablespoon at a time, until dough just starts to form. Knead 2 or 3 times in bowl. Wrap with plastic wrap and chill at least 30 minutes.

SOLD IN SPRING BRANCH

Sweet Potato Spice Cake

Dress up boxed white cake mix for fall with this sweet potato dessert. In addition to the sweet spuds, a pinch of pumpkin pie spice, a cup of dried cranberries, and a handful of chopped pecans give this sweet potato cake recipe major autumnal vibes.

Prep: 30 min. | Cool: 10 min. | Bake: 30 min. | Total: 70 min. | Servings: 12

INGREDIENTS

1 package 2-layer-size white or yellow cake mix

1 ½ cups mashed cooked sweet potatoes or 1/2 of a 24-ounce package refrigerated mashed sweet potatoes

3 eggs

¾ cup water

¼ cup cooking oil

1 teaspoon pumpkin pie spice

1 cup dried cranberries or dried tart red cherries

½ cup finely chopped pecans, toasted

1 16 ounce can cream cheese frosting

Chopped pecans, toasted

INSTRUCTIONS

STEP 1: Preheat oven to 350°F. Grease and lightly flour two 9 x 1-1/2-inch round cake pans; set aside.

STEP 2: In a large mixing bowl, combine cake mix, sweet potatoes, eggs, water, oil, and pumpkin pie spice. Beat with an electric mixer on low speed just until combined. Beat on medium speed for 2 minutes more, scraping bowl occasionally. Stir in cranberries and finely chopped pecans. Spread batter into prepared pans.

STEP 3: Bake for 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pans on wire racks for 10 minutes. Remove cake layers from pans; cool thoroughly on wire racks.

STEP 4: Place one cake layer on a serving plate. Frost top of the cake with about 1/3 cup cream cheese frosting. Top with the second cake layer. Frost top and sides of cake with remaining frosting. Sprinkle with additional toasted pecans.

SOLD IN TOMBALL

Brown Sugar- and Whiskey Glazed Ham

Be the talk of the holiday table with whiskey-glazed ham. Brown sugar, whiskey, and cola give this mouthwatering centerpiece its juicy-sweet flavor.

Prep: 15 min. | Bake: 1 hr 30 min. | Total: 1 hr 45 min. | Servings: 20

INGREDIENTS

1 - 8-6 pound cooked ham, rump half

1 cup packed dark brown sugar

1 cup cola

1 tablespoon dry mustard

1 tablespoon cider vinegar

½ teaspoon ground black pepper

¼ cup bourbon whiskey

Lemon slices (optional)

Fresh sage (optional)

INSTRUCTIONS

STEP 1: Preheat oven to 325°F. Place ham on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of ham. The thermometer should not touch bone.

STEP 2: Bake for 1-1/2 to 2-1/4 hours or until thermometer registers 140°F.

STEP 3: Meanwhile, for glaze, in a medium saucepan combine brown sugar, cola, dry mustard, vinegar, and pepper. Bring to boiling, stirring to dissolve brown sugar. Reduce heat. Simmer, uncovered, about 20 minutes or until reduced to about 3/4 cup. Remove from heat; stir in whiskey.

STEP 4: Brush ham with some of the glaze during the last 20 minutes of baking. If desired, garnish with lemon slices and sage. Serve with the remaining glaze.

SOLD IN LARCHMONT

Donatella’s Italian Mac & Cheese

With a decadent blend of 4 Italian cheeses, a crunchy garlic-breadcrumb topping, and a drizzle of fragrant truffle oil, this recipe transforms the comfort food classic into an elegant show-stopper. Take care to only cook to al dente; the pasta will continue to cook in the oven, absorbing the flavors of the luxurious cheese sauce.

Prep Time: 50 min. | Cook: 15 min. | Total: 1 hr 5 min. | Servings: 10

INGREDIENTS

1 pound elbow macaroni

3 large egg whites

½ cup unsalted butter plus more for greasing bowls

½ onion, finely chopped

¹/3 cup all-purpose flour

3 ½ cup whole milk

1 bay leaf

1 sprig fresh thyme

9 whole black peppercorns

1 to 2 tsp. kosher salt

¼ teaspoon ground nutmeg

1 8 ounce carton mascarpone cheese

6 ounce Taleggio or Muenster cheese

6 ounce Parmigiano-Reggiano cheese, grated

6 ounce Pecorino Romano, coarsely grated

1 cup Garlic Bread Crumbs

Truffle oil and fresh thyme (optional)

INSTRUCTIONS

STEP 1 : Preheat oven to 400°F. Butter ten to twelve 10-oz. ovenproof bowls or ramekins; set aside..

STEP 2: Bring a large pot of water with 1 tablespoon of salt to boiling. Add pasta, stir just until water returns to boiling. Cook pasta according to package directions just until tender to the bite (al dente). Drain, shaking well. Meanwhile, in a mixing bowl beat egg whites with electric mixer to stiff peaks.

STEP 3: In Dutch oven, melt butter over medium-low heat. Add onion and cook until softened. Sprinkle the flour over onion; stir constantly for 2 minutes (do no allow flour to brown). A little at a time, add 1 cup of the milk, stirring constantly until smooth.

STEP 4: For an herb bundle, in an 8-inch square double-thickness of cheesecloth, place the bay leaf, thyme, and peppercorns. Gather corners and tie with 100% cotton string. Add herb bundle to Dutch oven 1 to 2 teaspoons of salt and remaining 2 1/2 cups of milk. Increase heat to medium-high and bring to boiling, stirring frequently (do not let the mixture boil over). Boil for 1 minute; reduce heat to low so milk barely simmers. Cook, stirring frequently, for 10 minutes more. Remove from heat; let stand for 5 minutes. Remove and discard herb bundle. Immediately stir in plenty of ground black pepper, the nutmeg, and the cheeses. Stir just until cheeses are melted.

STEP 5: Stir cooked macaroni into cheese mixture. Fold in beaten egg whites. Spoon mac and cheese into prepared bowls. Top with Garlic Bread Crumbs.

STEP 6: Bake for 15 minutes or until heated through (160°F) and crumbs are toasted. To serve, top with truffle oil and fresh thyme.

SOLD IN BAY OAKS

Apple Cranberry Crisp

This fruit crisp dessert recipe has the combination of tart apples and cranberries balanced by a crunchy sweet oat topping.

Prep: 25 mins | Bake: 30 mins | Total: 55 mins | Servings: 6

INGREDIENTS

5 cup thinly-sliced peeled apples

1 cup cranberries

2 tablespoon granulated sugar

½ cup quick-cooking rolled oats

¹/3 cup packed brown sugar

3 tablespoon all-purpose flour

½ teaspoon ground cinnamon

2 tablespoon margarine or butter

½ cup vanilla or lemon nonfat yogurt

INSTRUCTIONS

STEP 1: In a large mixing bowl combine apples, cranberries, and granulated sugar. Transfer to a 2-quart square baking dish or a 9-inch pie plate.

STEP 2: In a small bowl combine oats, brown sugar, flour, and cinnamon. Cut in margarine until crumbly. Sprinkle oat mixture evenly over apple mixture.

STEP 3: Bake in a 375° F oven for 30 to 35 minutes or until apples are tender. Serve warm with a dollop of vanilla or lemon yogurt.

Elote Asado

Grilled Corn Cob Bites with Chile and Lime.

Prep Time: 20 min. | Soak Time: 10 min. | Gill Time: 15 min. | Total Time: 45min. | Servings: 6

INGREDIENTS

6 large ears of corn, husks and silks removed

½ cup snipped fresh cilantro

1 tablespoon ground ancho chile pepper

2 teaspoon finely shredded lime peel

¼ - ½ teaspoon cayenne pepper

¼ cup butter, melted

2 tablespoon mayonnaise or salad dressing

2 tablespoon Mexican crema or sour cream

2 tablespoon lime juice

Salt

INSTRUCTIONS

STEP 1: Cut each ear of corn into thirds. Place corn pieces in a large pot and cover with water. Let soak for 10 minutes.

STEP 2: In a small bowl stir together cilantro, ground ancho chile pepper, lime peel, and cayenne pepper; set aside.

STEP 3: In an extra-large bowl whisk together butter, mayonnaise, crema, and lime juice; set aside. Drain corn. For a charcoal or gas grill, place corn on a grill directly over medium-high heat. Cover and grill for 15 to 20 minutes or until corn is tender, turning every 5 minutes and brushing with butter mixture several times during the last 5 minutes of grilling.

STEP 4: Place grilled corn in the remaining butter mixture in the bowl; toss to coat. Sprinkle cilantro mixture over corn; toss to coat. Season to taste with salt.

SOLD IN MEYERLAND

Ginger-Brown Sugar Sweet Potato Butter

Because you can process sweet potatoes until they’re super tender and smooth, they’re perfect for turning into a rich butter. Try serving it on top of fluffy rolls, or even on an autumn slice of pumpkin bread.

Prep: 25 min. | Cook Time: 30 min. | Bake: 40 min. | Cool Time: 30 min. | Total: 2 hrs 5 min. | Servings: 38

INGREDIENTS

3 ½ - 4 pound orange-flesh sweet potatoes

1 ½ cup packed brown sugar

²/3 cup apple juice

¼ cup lemon juice

1 tablespoon grated fresh ginger

¼ teaspoon salt

¼ teaspoon ground nutmeg

INSTRUCTIONS

STEP 1: Preheat oven to 425°F. Scrub sweet potatoes thoroughly with a brush; pat dry. Prick sweet potatoes with a fork. Bake 40 to 60 minutes or until tender; cool slightly. Cut sweet potatoes in half lengthwise. Scoop out pulp, discarding skins. Transfer potato pulp to a food processor. Cover and process until very smooth, scraping sides of bowl occasionally. Measure 4 cups sweet potato puree (save the remaining puree for another use).

STEP 2: In a 5-qt. heavy pot combine the 4 cups sweet potato puree and the remaining ingredients. Bring to boiling; reduce heat. Simmer, uncovered, 30 minutes, stirring frequently (if mixture spatters, reduce heat further).

STEP 3: Ladle sweet potato butter into half-pint freezer containers, leaving a 1/2-inch headspace . Cool 30 minutes. Seal and label containers. Freeze up to 6 months or store in refrigerator up to 1 week.

TIP: Sweet potatoes are tubers commonly available in two varieties: one with light skin and pale flesh, and the other with reddish skin and vibrant orange flesh. Yams are tubers native to Asia and Africa. The “yams” at the grocery store are most likely orange-flesh sweet potatoes, which are often mislabeled in the United States. For this recipe, look for small to medium orange-flesh sweet potatoes.

SOLD IN MONTGOMERY

Sweet Potato Casserole with Pecan Topping

The best sweet potato casserole recipes are garnished with a pecan topping, and ours takes it to the next level with a nutty brown sugar streusel.

Prep: 45 mins | Bake: 30 mins at 350° | Total Time: 1 hr 15 mins | Servings: 6

INGREDIENTS

2 pound sweet potatoes

½ cup granulated sugar

¼ cup butter, melted

¼ cup milk

2 eggs, lightly beaten

1 teaspoon vanilla

½ cup packed brown sugar

½ cup chopped pecans

¼ cup all-purpose flour

1 tablespoon butter, melted

INSTRUCTIONS

STEP 1: Preheat oven to 350° F. Wash and peel sweet potatoes; cut off woody portions and ends. Cut crosswise into quarters. In a covered large saucepan, cook potatoes for 25 to 30 minutes or until tender in enough lightly salted, boiling water to cover; drain.

STEP 2: Transfer potatoes to a large bowl. Mash lightly. Stir in granulated sugar, the 1/4 cup melted butter, the milk, eggs, and vanilla. Transfer sweet potato mixture to a 2-quart casserole. In a small bowl, combine brown sugar, pecans, flour, and the 1 tablespoon melted butter. Sprinkle over sweet potato mixture.

STEP 3: Bake for 30 to 35 minutes or until hot and bubbly.

Key Lime Mason Jar Cheesecakes

Key lime pie meets cheesecake in these adorable individual desserts. The low-sugar recipe makes a perfect dessert to tote to a picnic.

Yield: 8 ( ¹/3 - cup) Cheesecakes | Total: 20 min. | Servings: 8

INGREDIENTS

²/3 cup crushed graham crackers

1 tablespoon butter, melted

2 ounce reduced-fat cream cheese (Neufchâtel), softened

1 teaspoon key lime zest

2 tablespoon key lime juice

¼ teaspoon vanilla

¼ cup powdered sugar

2 cup frozen light whipped dessert topping, thawed 8 thin key lime slices

INSTRUCTIONS

STEP 1: In a small bowl stir together crushed graham crackers and melted butter. Divide mixture among eight 4-oz. canning jars; press lightly with the back of a spoon.

STEP 2: For filling, in a large bowl beat cream cheese with a mixer on medium 30 seconds. Beat in lime zest and juice and vanilla. Beat in powdered sugar until smooth. Fold in about 1/2 cup of the whipped topping to lighten. Fold in remaining whipped topping. Transfer to a heavy resealable plastic bag; snip a 1-inch hole in one corner of the bag. Pipe filling into jars. Top with lime slices. Store in refrigerator up to 24 hours.