Kerry_A Cooking Story: Where Holiday Recipes Meat 2022

A Cooking Story: WhereHolidayRecipesMeat

Appetizers

1. In a food processor or blender add, garlic, shallot, tahini, olive oil, lemon juice, and chickpeas. Blend until smooth. Add additional olive oil as needed. Add salt to taste. 2. Slice vegetables. Apply hummus to board with a schmear. Sprinkle seasoning on hummus for added flavor. Add a drizzle of olive oil (I recommend white truffle flavored). Plate vegetables around hummus board. Pro Tip: Blanch vegetables to bring out a brighter color (about 20 seconds). Transfer vegetables to an ice bath quickly to stop cooking.

Directions

Chef Tips: • I would have extra of each ingredient on hand in case you need to add another tomatillo or more avocado to get it just right. • It will stay good in the fridge for one to two weeks if you keep it covered in a Tupperware (If it lasts that long, ha!) • If the top 1/4 inch gets a little brown that's fine, just stir it up. It's just the avocados browning from oxidation... all natural and not any type of spoilage. It will help to gently lay some plastic wrap on the very top of it to eliminate the oxidation.

RosemaryCashews

From Alison Rabschnuk’s Kitchen

Ingredients ❑ 1 lb. roasted unsalted cashews ❑ 2 tsp minced fresh rosemary leaves ❑ 1/2 tsp cayenne pepper

❑ 2 tsp light brown sugar ❑ 1 tsp kosher salt ❑ 1 tsp unsalted butter, melted (can use vegan butter)

Directions

1. Preheat oven to 350°F. Spread the cashews on a sheet pan. Toast in the oven until warm, about 5 minutes.

2. In a large bowl combine the rosemary, cayenne, sugar, salt, and butter. Thoroughly toss the warm cashews with the spiced butter and serve warm.

Oma’sCheeseball

Ingredients

½ stick of butter, softened

1 block of cream cheese, softened

3 green onions, chopped

½ - 1 tbsp paprika (for color)

Directions

1. Combine ingredients. Place into saran wrap and roll into a ball and chill. 2. When ready to serve, place your famous cheese ball onto serving dish and surround by your favorite crackers. Garnish with extra paprika/onion, etc. 3. Enjoy with Wine ;)

From Kelly Kaiser’s Kitchen

DeviledEggswithJapaneseKewpieMayo

Ingredients ❑ 6 hard boiled eggs ❑ ¼ whole jalapeño ❑ ½ stalk green onion ❑ 3 tbsp Kewpie mayo ❑ 1 tsp soy sauce ❑ ½ tsp yellow mustard ❑ ¼ tsp rice vinegar ❑ 1/8 tsp salt ❑ 1/8 tsp black pepper

Directions

1. Make 6 hard boiled eggs.

2. Next, thinly slice 12 slices of jalapeno, remove seeds and set aside.

3. Fine chop green onions and set aside.

4. Cut hard boiled eggs in half, remove egg yolk (the yellow portion) with either a spoon or your thumb and place into a mixing bowl. Note - yoke should just fall out with minimal effort.

5. Add Kewpie mayo, soy sauce, yellow mustard, rice vinegar, a sprinkle of salt & pepper and mix all together with a fork. It's extremely important that each ingredient is measured out, otherwise, the texture will be off. After mixing, you should have something that represents a potato salad texture. If it's runny, you'll need to add more cooked egg yolk and if it's dry, you'll need to add more mayo.

6. Transfer egg mix into a Ziploc bag. Remove as much air as you can by twisting the bag to form a cone shape, seal, and then cut a small corner off the bottom of the Ziploc bag.

7. Plate egg whites with concave portion facing upwards.

8. Squeeze yolk mix into the concave portion of the egg whites and top with jalapeno slices and green onions.

From Takashi Wakisaka Kitchen

ATwistonJacquesPepin’s OnionSoupLyonnaise

From Mark Roberthon’s Kitchen

Ingredients

❑ 15-20 thin slices baguette (1/4-inch thick) ❑ 3 tbsp unsalted butter ❑ 2 medium onions, thinly sliced (~3 cups) ❑ 1 tsp minced garlic ❑ ½ tsp salt, to taste

Directions

1. Preheat the oven to 400°F.

❑ 6 cups homemade chicken stock or low salt canned broth ❑ ½ tsp freshly ground black pepper ❑ 2 cups grated Gruyere cheese ❑ 2 large egg yolks ❑ ½ cup sweet port

2. Arrange the bread slices on a cookie sheet and bake for 8 to 10 minutes, until browned. Remove from the oven and set aside. (Leave the oven on.)

3. Melt the butter in a large saucepan. Add the onions and sauté for 15 minutes, or until dark brown. Add garlic and cook for 30-45 seconds, until garlic is fragrant.

4. Add the stock, salt, and pepper. Bring to a boil and cook for 20 minutes. Push the soup through a food mill, or use an immersion blended to puree the soup some.

5. Arrange one third of the toasted bread in the bottom of an ovenproof soup tureen or enameled cast iron dutch oven. Sprinkle with some of the cheese, then add the remaining bread and more cheese, saving enough to sprinkle over the top of the soup.

6. Fill the tureen with the hot soup, sprinkle the reserved cheese on top, and place on a cookie sheet. Bake for approximately 35 minutes, or until a golden crust forms on top.

7. At serving time, bring the soup to the table. Combine the yolks with the port in a bowl and whisk with a fork. With a ladle, make a hole in the top of the gratinée, pour in the wine mixture, and fold into the soup with the ladle. Stir everything together and serve.

Weber’sWildGameJerky

Ay, did ya get a Deer er no? – From Brad Weber’s Kitchen

It’s hunting season here in the USA. For those who hunt, or have family or friends that hunt, or even those with customers who enjoy the outdoors, a great hunt also means bringing home some high-quality protein. And, for those people, much of the fun and pleasure goes into time spent making great wild game recipes. Wanted to share a favorite home-made recipe for venison jerky that I hope to make soon.

RED ARROW SMOKE (liquid) The Smoked Sugars work great

Cut meat into 1/8 inch to ¼ inch strips. Marinate/ soak for 24 hours. 2. Dry on racks in oven set to the lowest temperature setting you have. Takes roughly 8 12 hours. 3. You can also use your smoker, again, at lowest temperature. 4. You want it drying, not cooking. Start watching and tasting at 8 hours for desired texture and dryness. Refrigerate or freeze. Or, better yet, share and consume quickly!

Chef’s Note: Most importantly, it’s all about the smoke! Provide friends and family with a small amount of Red Arrow smoke. Of course, this is a simple recipe, by all means feel free to try other spices, beef flavors, grill flavors, and other smokes.

SpicyLasagnaSoup

From Amy Devitt’s Kitchen

Ingredients

Olive oil

1 yellow onion, chopped

3 stalks celery, chopped

2 red bell peppers, chopped

10 cloves garlic, minced

½ pound spicy Italian sausage

1/2 pound ground beef

1 tbsp dried basil

1 tbsp dried oregano

½ cup heavy whipping cream

Directions

2 tsp dried thyme

½ tsp red pepper flakes

½ cup tomato paste

½ cup red wine

4 cups low sodium chicken broth

28 oz crushed tomatoes

1 cup shredded provolone

½ cup shredded parmesan

8-12 lasagna noodles, broken into pieces

1. Heat olive oil in a large pot/Dutch oven. Add the onion, celery, and red bell pepper, cook until veggies are softened, about 5 minutes. Stir in the garlic and cook 1 minute.

2. Add the sausage and beef. Season with salt and pepper. Brown and break up the meat as it cooks for about 10 minutes.

3. Add the tomato paste, basil, oregano, thyme, and red pepper flakes and cook 5 minutes, then pour in the wine. Cook for about a minute. Add the crushed tomatoes and broth. Season with salt and pepper.

4. Bring the soup to a simmer and add in the uncooked lasagna noodle pieces. Cook 15 20 minutes until thickened slightly and noodles are done.

5. Stir in the heavy cream and cook until warmed through, 10 minutes. Stir in the cheeses and season appropriately.

Entrees

❤️ HealthyPastaBolognese

Ingredients

❑ 100g onions (1 small to medium)

❑ 10g garlic (2 cloves)

❑ 50g beetroot (1 small)

❑ 50g carrot (1 medium) ❑ 50g celery (1 stick) ❑ 50g peppers (1/2 large) ❑ 50g sprouts (2 medium or 1 large)

Directions

❑ 100g milk (3.5oz) ❑ 100g red wine (3.5oz) ❑ 350g tomato passata (12oz) ❑ 5 crushed peppercorns ❑ ¼ of a nutmeg finely grated ❑ 1g Salt or to your taste ❑ Basil – sliced to finish the dish

1. Wash the vegetables. There are lots of ways to prepare them blender, processor but a grinder with a mincing plate will give them a ground meat like texture in the finished product.

2. Heat a medium sized pan then place the ground beef in & cook until the water is released from the meat and there’s a thin layer of fat left in the bottom of the pan.

3. Tip the meat into a colander & drain off excess fat before returning to the pan.

4. Add the vegetables and stir, then add the milk & red wine and reduce the liquids on a medium high heat until they have almost disappeared & you have a sloppy mass left in the bottom of the pan. This will take around 10 minutes or so. Reducing the milk & wine intensifies their flavors & aremoves the raw alcohol.

5. Add tomato passata, salt, black pepper & nutmeg and bring to a gentle simmer.

6. Now cook your pasta as you would do usually.

7. Drain the pasta, spoon over the Bolognese & finish with finely sliced basil.

8. Sit back, pat yourself on the back & enjoy while thinking on how you’ve helped support bring a smile to a 6 year old Thank you!

From Chris Horridge’s Kitchen

MexicanPorkTamalesRojos

From Jonathan Laccer’s Kitchen

Ingredients

Filling ❑ 1 ¼ pounds pork loin ❑ 1 large onion, halved

1 clove garlic

Chile Sauce ❑ 4 dried chile peppers ❑ 2 cups water ❑ 1 ½ tsp salt

Directions

Husks & Dough

❑ 1 (8 ounce) package dried corn husks ❑ ⅔ cup lard ❑ 1 (10.5 ounce) can beef broth, or as needed ❑ 2 cups masa harina ❑ 1 tsp baking powder ❑ ½ tsp salt ❑ 1 cup sour cream

1. Make the filling: Place pork, onion, and garlic in a Dutch oven. Add enough water to cover and bring to a boil. Reduce heat to low and simmer until pork is cooked through (about 2 hours).

2. Make chile sauce: Remove stems and seeds from chiles. Place chiles in a saucepan with 2 cups water. Simmer, uncovered, for 20 minutes. Remove from heat and cool. Transfer chiles and cooking water to a blender and blend until smooth. Strain mixture into a bowl and stir in salt. Set aside. Shred cooked pork and mix in 1 cup chile sauce. Reserve remaining sauce for serving.

3. Prepare husks and dough: Soak corn husks in a bowl of warm water until softened, about 30 minutes. While the husks are soaking, beat lard with 1 tablespoon broth until fluffy. Combine masa harina, baking powder, and salt in a separate bowl; stir into the lard mixture, adding more broth as needed to form a spongy dough. Remove husks from water and pat dry. Spread dough out over husks to 1/4 to 1/2 inch thick.

4. Place 1 tablespoon pork filling over center of each. Fold the sides, top, and bottom of each husk in toward the center to enclose dough.

5. Arrange tamales in a steamer basket. Place over simmering water and steam for 1 hour.

6. Remove tamales from husks. Drizzle with remaining chile sauce and top with sour cream, or mix sour cream into chile sauce first for a creamy sauce.

BonelessPrimeRibRoast

From Jesse Judge’s Kitchen

Ingredients

Prime Rib:

❑ 2 sticks (1 cup) unsalted butter, at room temp

❑ ¼ cup prepared horseradish

❑ 2 tbsp mixed or tri-color peppercorns, coarsely cracked

❑ Kosher salt, to taste

❑ 1, 7 8lb boneless prime rib roast

Directions

Prime Rib:

Sauce:

❑ 2 cups sour cream

❑ 2/3 cup prepared horseradish, drained

❑ Kosher salt & freshly ground black pepper, to taste

❑ 1 bunch fresh chives, coarsely chopped (about ¾ cup)

1. Preheat the oven to 500°F. Put the butter, horseradish, peppercorns and 2 tablespoons salt in a medium bowl and stir until evenly combined. Slather the seasoned butter evenly over the top and sides of the roast (leave the bottom bare) and put on a rack set in a large roasting pan.

2. Roast for 35 to 40 minutes (5 minutes per pound), then turn the oven off and let the roast sit inside the oven for 1 1/2 hours (do not open the oven door during this time). It should be dark golden brown on the outside and medium rare on the inside.

For the Sauce:

1. Whisk the sour cream, horseradish, 2 teaspoons salt and 1 teaspoon pepper together in a medium bowl until well combined. Stir in the chives, cover and refrigerate until ready to serve.

2. Cut the roast into 1 inch thick slices and serve with the sauce.

Chef’s Note:

To help plan your meal, decide what time you want to serve the meal and count back 2 hours. That’s when the roast should go into the oven.

From Laura Stukus’ Kitchen

1 cup Guinness

1/2 tsp thyme

1/2 cup fresh parsley, chopped

Optional: boiled potatoes to serve with

Directions

1. Toss the stew meat pieces into flour to coat. Brown quickly in a heavy pot or Dutch oven.

2. Remove beef and sauté onions until transparent. Return the beef to the pot and add the carrots and all the liquids. Bring just to a boil and reduce to a gentle simmer.

3. Cover and simmer for 1 1/2 to 2 hours. Check regularly to maintain liquid (add more Guinness if necessary).

4. Portion out and sprinkle with chopped parsley and serve with potatoes (optional)

Note: For a thicker gravy, mix any additional/unused cider with 1 Tbs flour or corn starch and add to pan. Or just drink the rest of the cider while the stew cooks... it is Christmas Eve after all!

Chef’s

SmokeHouseChili

Ingredients withDirections

1. Create Chili Base

❑ 1 Jalapeño, split and seeded

❑ 2 fresh corn tortillas

❑ 2 garlic cloves

❑ 50g water, reserved from soaking Anchos

❑ 20g dried Ancho, dried and stem removed (Soaked in hot water until soft)

Blend above in blender (add more liquid from soaked Anchos to obtain a smooth paste).

2. Prep & Brown Meat

❑ 30g olive oil

❑ 300g beef top round 1x1x1" dice

❑ 225g smoked chicken boneless, skinless thigh 1x1x1" dice

❑ 225g pork butt 1x1x1" dice

❑ 150g onion 0.5x0.5x0.5“ dice

Brown beef, pork, chicken and onion in olive oil.

3. Liquid Seasoning

❑ 5g chipotle powder

❑ 100g dark beer

❑ 250g chicken stock

❑ 10g cumin ground

❑ 1g black pepper

Mix and deglaze pan with above

4. Combine & Finish

1. Add chili base to the liquid seasoning pan

2. Place on low heat and cook until liquid has reduced by 1/3 and meat is tender.

3. To finish, 1 lime (squeezed) & 5g cilantro (chopped)

From Matthew Walter’s Kitchen

GreenArrowChili

From Brandon MacDougall’s Kitchen

Ingredients

❑ 1.5 lbs lean sirloin chunks

❑ 2 tsp cumin

❑ 2 tsp paprika

❑ 1 tsp cayenne (I add more)

❑ 1 cup minced onion

❑ 1/2 cup chopped green pepper

❑ 2 tsp minced garlic

❑ 1 tsp freshly ground black pepper

❑ 1.5 tsp salt (I use kosher)

❑ 0.5 tsp dried basil (crushed)

❑ 1 tbsp California Chili powder

❑ 1 tbsp Gebhardt chili powder

❑ 1 tbsp Hot New Mexico chili powder

❑ 16 oz can tomatoes (cut up)

❑ 16 oz tomato sauce

❑ 32 oz (canned) dark red kidney beans (partially drained)

❑ 1 tsp brown sugar

❑ Tabasco sauce to taste

❑ 1/2 cup water

Garnish: Grated cheese, oyster crackers/saltines, chopped onions

Directions

1. In a large saucepan, brown ground beef and spices together until flavor blends well. Drain fat. Add onion, green pepper, and garlic and cook until soft.

2. Stir in undrained tomatoes, seasonings, tomato sauce, and water. Let simmer for several hours. Occasionally stir.

3. Ten minutes before serving, add brown sugar, tabasco sauce, and beans. Serve with "help yourself" bowls of grated cheese, crackers, and chopped onions.

MacDougall Additions:

Use food processor on pulse for (1 2 jalapenos, 1 2 habanero pepper no stems; include seeds). Add with Ghost Pepper powder/flakes to cook until soft.

GolabkiorStuffedCabbageRoll

From George Manak Kitchen

Melissa's family is Polish and my grandparents emigrated from Czech and Slovakia, so we love our traditional eastern European food! One dish my wife Melissa and daughter Alana make every Christmas is a big batch of Golabki, or stuffed cabbage rolls. Enjoy!

Ingredients

Stuffed Cabbage Rolls:

❑ 1 head white cabbage (3-3.3 lb, 1.3-1.5 kg) or savoy cabbage

❑ 1.7 lb (800 g) ground pork (e.g. pork shoulder)

❑ 1 large onion (7 oz, 200 g), yellow or white

❑ 2 tbsp neutral oil, e.g. canola

❑ 3 garlic cloves

❑ ½ cup (100 g) cooked rice - cooked ‘al dente’; that’s roughly 1.2 oz/33 g of uncooked rice

❑ 1 tbsp dried marjoram

❑ 1 qt (1 litre) chicken stock

❑ Salt, to season

❑ Ground black pepper, to season

❑ Handful of chopped dill or parsley, to garnish (optional)

Tomato Sauce:

❑ ⅓ stick (30 g) butter

❑ 1 tbsp all-purpose flour

❑ 1 cup (250 ml) stock remaining from cooking Gołąbki / Gołąbki juices; or meat stock

❑ 2 cups (500 g) tomato passata / purée

❑ 1 tbsp tomato paste / concentrate

❑ A pinch of sugar

❑ Salt, to season

❑ Ground black pepper, to season

GolabkiorStuffedCabbageRoll

From George Manak Kitchen

Stuffed Cabbage Rolls:

1. Wash the cabbage under running water. Even though the inside is usually clean (the outer leaves protect the inside), you might want to clean it anyway. Remove the tough outer leaves and discard them. Separate the inner leaves and wash them under running water.

2. Cut out the stalk from the head.

3. Grab a large cooking pot, large enough for the whole cabbage head to fit. Pour water in and bring it to boil. Add a solid pinch of salt and sugar and stir.

4. Blanch the cabbage head in the boiling water, core side down. After a few minutes (2-3), the leaves should peel off easily. If not - cook it for a few more minutes.

5. Remove cabbage to a baking tray, but keep the water in the pot.

6. (Optional) To keep a more vibrant colour, you can place the leaves into ice water - that will slow down the cooking process.

7. Set ten best leaves (largest, unbroken) aside. Using a paring knife, cut the main ‘vein’ out from each cabbage leaf and trim from the bottom with a knife.

8. Peel an onion and dice it finely. Finely chop the garlic with a knife.

9. Heat up a tablespoon or two of oil, add in chopped onion. When it turns golden, add chopped garlic and fry for another 1-2 minutes. Set aside to cool.

10. In a large bowl, combine the ground meat, cooked rice, a tablespoon marjoram, and cooled down onion/garlic.

11. Season with salt and pepper, mix thoroughly - no special tools are necessary, you can use your hands. This mass will be our stuffing.

12. Lay the cabbage leaf flat. Place about ¼ ⅓ cup of meat mixture in the centre of a cabbage leaf. Gather the edges of the cabbage inwards and roll it tightly. Continue until you have 10 decent sized rolls.

13. Line the bottom of the large cooking pot with some of the remaining pre-cooked leaves - this prevents the dish from burning.

14. Place the cabbage rolls in the pot, in layers, one on top of another. Cover with a layer of remaining leaves.

15. Pour the stock in. Cook on a medium heat, covered for about 40-50 minutes until the cabbage is tender. Not every cabbage is the same, you’ll have to check how soft it is as you go.

16. When the cabbage rolls are nearly done, let’s make the tomato sauce.

Directions

GolabkiorStuffedCabbageRoll

From George Manak Kitchen

Tomato Sauce:

1. Melt the butter in a saucepan. When melted, add in the flour. Whisk together and cook for a bit until it gains some color.

2. Pour in around a cup (250 ml) of the stock that got made from cooking the cabbage rolls. Bring to a boil, then reduce the heat.

3. Pour in 2 cups of tomato passata/purée and add a tablespoon of tomato paste. Bring to a boil yet again, then reduce the heat to a minimum.

4. Season with salt and ground pepper. If the tomatoes are too acidic, add a pinch of sugar to balance the flavors.

5. Continue cooking until you reach a desired thickness.

Serving:

1. Serve cooked cabbage rolls, with tomato sauce on top or on the side.

2. Garnish with some freshly chopped dill or parsley leaves.

Notes

Sometimes the filling ends up a bit dry, especially when the meat we used was too lean. If that’s the case, it’s worth adding an egg to the mass.

Directions

Sides

SweetPotatoCasserolewithCrispy CoconutTopping

From Mary Ellen Thurman’s Kitchen

Ingredients

Casserole portion: ❑ 4-5 cups of mashed Sweet Potatoes ❑ 1 cup of brown sugar ❑ 1/2 cup of milk ❑ 1/4 cup of melted butter ❑ 2 eggs ❑ 1 tsp vanilla

Directions

Topper (to be blended in a separate bowl and then sprinkled on top before baking): ❑ 1 cup coconut ❑ 1 cup chopped nuts (I use pecans) ❑ 1 cup brown sugar ❑ 1/2 cup of all-purpose flour ❑ 1/2 cup of melted butter

1. Roast Sweet potatoes in the oven until soft enough to be mashable (45min to an hour) I try to buy same sized sweet potatoes, so they cook evenly

2. In a bowl combine all the ingredients for the casserole and mix until uniform

3. Pour casserole portion into a greased or buttered 9x13 pan

4. Mix in a separate bowl the Topper ingredients, it should be crumbly

5. Sprinkle evenly the topper over the casserole

6. Bake uncovered at 375°F for 30min. You can make ahead of time and reheat if needed.

Note you can cut the topper in half on all ingredients, but I prefer the casserole to be completely covered and not sporadic on the topping.

Directions

1. Preheat oven to 325°F.

2. Pour beer down the side of mixing bowl to prevent foam, then mix ingredients together.

3. Pour contents into buttered loaf pan, bake at 325°F, for 1.5 hours; buttering the top every 30 minutes.

4. Eat plain or serve toasted with butter.

Orange-CranberrySauce

From Jenny Palan’s Kitchen

Ingredients

❑ 3/4 cup sugar

❑ 1/2 cup orange juice

❑ 1 (12.0 ounce) package fresh or frozen cranberries

❑ 1 tbsp grated orange zest or orange peel cut into very thin strips

❑ 1/4 tsp kosher salt

Directions

1. Combine sugar, 1/2 cup water, orange juice and salt in a medium saucepan. Bring to a boil and add cranberries.

2. Return to a boil. Reduce heat and boil gently 10 minutes, stirring occasionally.

3. Stir in orange zest or peel, cover and cool completely at room temperature.

4. Refrigerate until serving time. Serve cold.

IrishPotatoStuffing

From Ciara Brickley’s Kitchen

Directions

1. Steam potatoes with fresh thyme sprigs. Add butter and milk, and mash.

2. Fry onions in butter and mix with mashed thyme potato.

3. Wrap in foil and stuff into turkey for entire Turkey roast. Turkey juice will seep into the mash mix and the outsides to the mash will get crispy during roasting. Delicious!!!

Sweet Treats

TortaHeladadeGalletasMaria

(MariaCookiesIceCreamCake)

Ingredients

• 2, 14oz cans condensed milk (La Lechera brand)

• 16oz unsalted butter, 2 sticks

• 1 tsp kosher salt

• 2 cups whole milk

• ¼ tsp vanilla essence

• 2, 7oz packs Goya Maria cookies

• 1oz of 70% dark chocolate or darker

Equipment

• 5x7 Pyrex container with lid (2qt)

• Large bowl

• 4qt sauce pot

• Grater

Directions

Scan for a video of Chef Hernan preparing this!

1. Melt one stick of butter (8oz) in a saucepan and cook on medium high heat until it browns. You should smell a nutty aroma and see little specks of cooked brown milk solids. Add the rest of the butter to the saucepan and let it melt off the heat.

2. In a blender, place 1 cup of milk, all the condensed milk, salt, and melted butter. Blend until it comes together and becomes a smooth mixture. Reserve the cake base to use on the assembly.

3. In a bowl, place the leftover cup of milk and add the vanilla essence. Dip the maria cookies in the milk for a couple seconds to get them wet. Tip: you do not want them to get soggy, but just slightly damp.

4. Place the cookies in rows into a 5x7 Pyrex, once you have the first layer done, pour the cake base on top of the cookies slowly. Keep stacking more soaked cookies and pouring base as you build the layers. It’s okay if the cookies start floating, you will press them down later.

5. Once you have built the last layer, finish pouring the rest of the cake base and press down the cookies one last time. With a grater, start grating the chocolate thoroughly until covering the whole surface. Cover with a lid, or aluminum foil, pressing down to make sure that the cookies stay submerged. Freeze overnight, or a minimum of 6 hours.

From Hernan Angarita’s Kitchen

Grandma’sCranberryPudding

From Abby Schoonover’s Kitchen

Ingredients ❑ 2 cups cranberries cut in half lengthwise ❑ 1/2 cup dark molasses ❑ 1 teaspoon baking soda ❑ 1/2 cup hot water ❑ 1 1/3 cups flour ❑ 1/8 teaspoon salt

Directions

1. Add baking soda to hot water and mix with molasses.

2. Sift flour and salt together and add to the above mixture. Mix well.

3. Add cranberries

4. Bake in 8x8 pan set in hot water in larger pan.

5. Bake at 350 degrees for 50 to 60 minutes until toothpick comes out clean.

6. Make the sauce: Melt one stick of butter over low heat. Add 1/2 cup of heavy cream and 1 cup sugar. Stir until sugar has dissolved.

7. Serve warm with sauce over top. Enjoy!

Forbaking,GrandmaLindasays:“I putthe8x8panina9x13cakepan thenaddthewater.Startchecking around50minutes.”

SAUCE

1 stick butter ❑ ½ cup heavy cream ❑ 1 cup sugar

AlmondPoundCake

From Mandy Hunt’s

Kitchen

Ingredients ❑ 1 1/2 cups unsalted butter, room temp ❑ 3 cups sugar ❑ 3 cups all-purpose flour ❑ 1/2 tsp baking powder ❑ 1 tspoon salt ❑ 5 large eggs, room temperature ❑ 1/2 cup milk

Directions

❑ 2 tsp vanilla extract ❑ 2 3 tsp almond extract

FOR THE TOPPING: ❑ 1 cup powdered sugar ❑ ½ tsp almond extract ❑ 1 tbsp milk ❑ 1/4 cup sliced almonds

1. Preheat the oven to 350°F. Grease & flour a 10-12-cup bundt pan. Set aside.

2. Use a mixer to cream the butter & sugar together for about 5 minutes.

3. In a large bowl, whisk the flour, baking powder, & salt together. I sifted these ingredients even though the flour says it’s pre sifted.

4. Add the eggs to the butter mixture, one at a time, mixing well after each addition. Scrape down the sides of the bowl and mix again.

5. Add dry ingredients & milk to the mixture, alternately. Start with 1/3 of the dry, then half the milk, another 1/3 of dry, another 1/2 of the milk, then remaining dry. Mix well after each addition. Scrape down the sides of the bowl and mix again.

6. Add the vanilla and almond extracts. For lots of almond flavor, add 3 teaspoons. For less, only add 2. Mix to combine. I used 1 tsp. vanilla and 2 ½ tsp almond.

7. Pour the mixture evenly into the prepared pan. Bake for 60 70 minutes, or until a toothpick inserted in the center of the cake comes out clean. Bake times may vary. Allow to cool in the pan for about 10 minutes, then place a plate or platter over the pan & invert to turn the cake onto the plate. Allow to cool completely.

8. To make the glaze, whisk the powdered sugar, almond extract, and milk together in a small bowl. Drizzle over the cooled pound cake and sprinkle the almonds over the top. I needed more milk to make the glaze pourable, not sure how much, I just eyeballed it.

“I made this for the first time this year for Thanksgiving, it’s such a good cake & super easy! I added pomegranate seeds on top for extra color and I modified the recipe slightly, my mods are in italics.” Mandy

BestCinnamonRollsEver

From Jackson Hall’s Kitchen

Ingredients

Ingredients

DOUGH

❑ ¾ cup warm milk (whole milk or 2% preferred) (110°F)

❑ 2 ¼ tsp quick rise or active yeast (1/4 ounce package yeast)

❑ ¼ cup granulated sugar

❑ 1 egg plus 1 egg yolk, at room temperature

❑ ¼ cup butter, melted (I prefer salted, but unsalted works, too)

❑ 3 cups bread flour, plus more for dusting

❑ 3/4 tsp salt

FILLING

❑ 2/3 cup dark brown sugar (light brown sugar also works)

❑ 1 ½ tbsp ground cinnamon

❑ ¼ cup butter, softened

CREAM CHEESE FROSTING

❑ 4 oz cream cheese, softened

❑ 3 tbsp butter, softened

❑ ¾ cup powdered sugar

❑ ½ tsp vanilla extract

BestCinnamonRollsEver

From Jackson Hall’s Kitchen

1. Warm milk to around 110°F (microwaving it for 40-45 seconds). Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined. Next stir in flour and salt with a wooden spoon until a dough begins to form.

2. Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky. If it's TOO sticky (meaning it's sticking to the bottom of the mixer, add in 2 tablespoons more bread flour.) If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.

3. Transfer dough ball to a well oiled bowl, cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size. Time can vary depending on the humidity and temperature in your home.

4. After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14x9 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.

5. In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then rub the brown sugar mixture into the butter.

6. Tightly roll dough up, starting from the 9-inch side and place seam side down making sure to seal the edges of the dough as best you can. You will probably need to cut off about an inch off the ends of the dough as the ends won’t be as full of cinnamon sugar as we’d want it to be.

7. Cut into 1 inch sections with a serrated knife or floss. You should get 9 large pieces.

8. Place cinnamon rolls in a greased 9x9 inch baking pan or round 9 inch cake pan. (I also recommend lining the pan with parchment paper as well, in case any of the filling ends up leaking out.) Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.

9. Preheat oven to 350°F. Remove plastic wrap and towel and bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to underbake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for 5-10 minutes before frosting. Makes 9 cinnamon rolls.

10. To make the frosting: In the bowl of an electric mixer, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth and fluffy. Spread over cinnamon rolls and serve immediately. Enjoy!

Directions

CinnamonPuddingCake

From Kyle Vaughn’s Kitchen

Ingredients

Liquid

❑ 2 cup brown sugar

❑ 1-1/2 cup water

❑ 2 tbsp butter

Dough

❑ 1 cup sugar

❑ 2 tbsp butter

❑ 1 cup milk

❑ 2 cup flour

❑ 2 tsp baking powder

❑ 2 tsp Cinnamon

❑ 1 tsp vanilla

❑ ½ cup walnuts or pecans

❑ 9x9 Pan

Directions

Liquid

1. Combine brown sugar, water, and 2 tbsp butter and bring to a boil in saucepan to create a syrup.

Dough

1. Cream together 2 tbsp butter and 1 cup sugar in mixing bowl.

2. In a second bowl mix together liquid ingredients (vanilla and milk).

3. In a third bowl mix together dry ingredients (flour, baking Powder, cinnamon).

4. In a mixer add alternately the liquid and dry ingredients to the creamed sugar.

5. Pour previously prepared syrup in 9x9 baking pan and with a tablespoon dollop batter over the syrup. Sprinkle your preferred nuts on top. Bake at 350°F for 25 to 30 minutes. Enjoy!

PeanutButterCupCookies

BettyCrockerCreamWafers

Filling

1. Mix butter, flour and whipping cream thoroughly. Chill 1 hour. 2. Preheat oven to 375°F. 3. Roll dough 1/8" thick on a lightly floured board. Cut into 1 1/2 inch rounds. Transfer onto waxed paper heavily sprinkled with sugar, turning to coat both sides. Place on ungreased baking sheet; prick in 4 places with fork. 4. Bake 7 to 9 minutes or until slightly puffy. 5. Put 2 cookies together with filling. 6. Create filling: Blend butter, icing sugar and vanilla together. 7. If desired tint pink or green (which I would; the picture is great).

PeanutButterPie

From Clint Wetlzel’s Kitchen

Ingredients

❑ 1 (14.3oz) package whole Oreos

❑ 1 cup butter, divided

❑ 1 ½ cups + 2 tbsp creamy peanut butter, divided

❑ 1 cup powdered sugar

❑ 1 cup chocolate chips

❑ ½ cup heavy whipping cream

Directions

1. Finely crush the Oreos with a food processor, blender or in a Ziploc bag. Stir crumbs together with 8 tbsp melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until well set.

2. Add the remaining 8 tbsp of softened butter, 1 ½ cups creamy peanut butter, and 1 cup powdered sugar to a large mixing bowl or the bowl of a stand mixer. Beat on low speed until smooth and creamy. Spoon the peanut butter mixture over the crust into a smooth layer. Place back in freezer.

3. Place chocolate chips and remaining 2 tbsp of peanut butter in a large glass or heat proof bowl. In a saucepan, bring heavy whipping cream to a rolling simmer over medium high heat. Pour the cream over the chocolate chips and peanut butter and let sit for 5 minutes, then whisk until completely smooth. Pour the chocolate layer over the peanut butter layer. Refrigerate, covered, at lest 1 hour until ready to serve.

CrèmeBruleeCheesecake

Ingredients

For the Crust:

❑ Cooking spray

❑ 9 graham crackers (1 sleeve), finely crushed

❑ 6 tbsp melted butter

❑ ¼ cup granulated sugar

❑ Pinch of kosher salt

For the Topping:

❑ 1/3 cup superfine sugar

❑ Raspberries, for serving

Directions

For the Filling:

❑ 4 (8 oz.) blocks of cream cheese, softened

❑ 1 cup granulated sugar

❑ 3 large eggs

❑ 2 large egg yolks

❑ 2 tsp vanilla bean paste

❑ 1/4 cup sour cream

❑ 2 tbsp all-purpose flour

❑ 1/4 tsp kosher salt

1. Preheat oven to 325°F and grease an 8" or 9" springform pan with cooking spray.

2. In a large bowl, mix together graham cracker crumbs, butter, sugar, and salt. Press into bottom of prepared pan and up the sides.

3. Make filling: In a large bowl using a hand mixer, beat cream cheese and sugar together until no lumps remain. Add eggs and egg yolks, then stir in vanilla bean paste and sour cream. Add flour and salt and beat until just combined. Pour mixture over crust.

4. Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan.

5. Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove foil and refrigerate cheesecake for at least 5 hours and up to overnight.

6. When ready to serve, sprinkle superfine sugar on top and carefully torch until caramelized. Serve with raspberries.

From Joseph Kulikowski’s Kitchen

ChocolateChowMeinCookies

Ingredients

❑ 1 bag chocolate chips (prefer milk but semisweet is fine too) ❑ 1 bag Butterscotch chips

Directions

❑ 1 bag hard Chow Mein ❑ 1 cup or more Spanish Peanuts

1. In large pot melt chocolate and butterscotch’s chips over low heat. Mixing with spatula

2. Once melted, remove from heat and add chow Mein and peanuts.

3. Stir until evenly coated.

4. Using a scooper 2tbsp size, drop one “scoop” onto waxed paper cookie sheet.

5. Once sheet is full, refrigerate.

6. Once all cookies have set up you can place in containers but keep refrigerated.

From Mike Petraitis’s Kitchen

Matt’sEasyKeyLimePie

1. Preheat to 350°F. Whisk in condensed milk, egg yolks, lime zest, and lime juice. Pour into pie crust and bake for 15min, cool and then chill. 2. Beat whipping cream at high speed gradually adding powdered sugar to make the whipped cream. 3. Garnish pie with whipped cream and limes. Eat it up!

FluffyMintChocolateBrownies

Ingredients

Brownies: ❑ 4, 1oz. squares unsweetened chocolate ❑ ¾ cup (1 ½ sticks) butter ❑ 1 ¾ cups sugar ❑ 3 large eggs ❑ 1 tsp vanilla ❑ 1 cup flour

Chocolate Layer:

❑ 3 tbsp butter ❑ 1 cup chocolate chips (your preference)

Directions

Brownies:

Fluffy Mint Frosting: ❑ 1 envelope UNFLAVORED gelatin

¼ cup boiling water ❑ 3 cups powdered sugar ❑ ½ cup (1 stick) butter (softened) ❑ ¼ tsp mint extract ❑ Green food coloring (optional) 1 2 drops

1. Preheat oven 350°F. Grease or use baking spray on a 13x9” pan. MICROWAVE chocolate & butter in large glass bowl on high for 2 minutes, until bitter is melted. Stir until chocolate is melted.

2. STIR sugar into chocolate mixture until well blended. Stir in eggs & vanilla until mixed completely. Mix in flour until well blended. Spread into 13x9 pan.

3. BAKE for 30 35 minutes, or until toothpick into center comes out w/fudgy crumbs. Cool in pan.

Fluffy Mint Frosting:

1. Beat butter until creamy, slowly add 2 cups powdered sugar, mint extract, & gelatin/water mix. Beat until fluffy.

2. Add another cup of powdered sugar. Beat until VERY fluffy. If too thick add small amount of milk or cream, slowly. Spread over COOLED brownies.

Top Chocolate Layer:

1. Place in small glass bowl. Melt in microwave. 15 seconds at a time, stir until melted & glossy. DON’T overheat.

2. Pour over frosted brownies, spread carefully. Refrigerate to harden top.

From Adam Bartz’s Kitchen

VanillaToffeeFudge

From David Plant’s Kitchen

Ingredients

❑ ½ lb salted butter

❑ 1 can condensed milk

❑ 2 cup brown sugar

Directions

❑ 5oz Baker’s white chocolate

❑ 1 pkg Skor toffee bits ❑ ½ tsp vanilla

1. Place butter, brown sugar and condensed milk in a large deep glass bowl (I use my 8 cup Pyrex mixing bowl).

2. Put in microwave for 10 minutes on high and stop every 2 minutes to stir.

3. After 10 minutes, add one box of Baker’s white chocolate, ½ tsp of vanilla, ¾ cup toffee bits and stir in until chocolate is melted into mixture.

4. Beat on medium speed for 2 minutes. Pour into 9 x 13 pan; sprinkle ¼ cup toffee bits on top of the fudge and refrigerate overnight (or min. 4 hours).

5. Take out of fridge, cut into pieces (1 use a pizza cutter) and either serve or put in containers to refrigerate or freeze.

ChocolateBourbonPecanPie

Ingredients

❑ 9-inch pie shell (graham cracker is my family's go-to!) ❑ 1 cup white sugar ❑ 1 cup light corn syrup ❑ 1/2 cup butter ❑ 4 eggs beaten ❑ 1/4 cup bourbon ❑ 1 tsp vanilla extract ❑ 1/4 tsp salt ❑ 5 ounces semisweet chocolate chips ❑ 1 cup chopped pecans

Directions

1. Preheat oven to 325°F.

2. In a small saucepan combine sugar, corn syrup, and butter. Cook over medium heat, stirring constantly, until butter melts and sugar dissolves. Cool slightly.

3. In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell. (If extra mixture, can bake in a separate muffin tin "Quality Control")

4. Bake 50-55 minutes, or until set and golden. Serve warm or chilled, best paired with vanilla ice cream!

From Angela Arensmeier Kitchen

NanaimoBarRecipe

From Anne-Marie Kamminga’s

Bottom Layer

Kitchen

❑ 1/2 cup unsalted butter (European style cultured) (125 ml) ❑ 1/4 cup sugar (50 ml) ❑ 5 tbsp cocoa (75 ml) ❑ 1 egg beaten ❑ 1 3/4 cups graham wafer crumbs (425 ml) ❑ 1/2 cup finely chopped almonds (125 ml) ❑ 1 cup coconut (250 ml)

SecondLayer

❑ 1/2 cup unsalted butter (125 ml) ❑ 2 tbsp and 2 tsp cream (40 ml) ❑ 2 tbsp vanilla custard powder (30 ml) ❑ 2 cups icing sugar (500 ml)

ThirdLayerLayer ❑ 4 squares semi-sweet chocolate (4 oz) ❑ 2 tbsp unsalted butter (30 ml)

Directions:

Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan.

Directions: Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.

Directions: Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.

ChocolateHeathTrifle

Nan’sSweetIrishSodaBread

.

Ingredients

❑ 4 cups all purpose flour (sifted)

❑ 1 cup granulated sugar

❑ 1 tsp baking soda

❑ 1 tsp baking powder

❑ ¼ tsp salt

❑ 1/3 cup unsalted butter, melt & cool

❑ 1 1/3 cup buttermilk

❑ 1 egg

❑ ¾ cup sultanas (optional)

Directions

1. Heat oven to 350°F. Lightly butter and flour a cookie sheet (you can use a cast iron skillet or round pan alternatively).

2. Whisk together the flour, sugar, baking soda, baking powder, and salt in a large bowl. Make a well in the center.

3. In a small bowl, whisk together the melted and cooled butter, buttermilk and egg.

4. Add the liquid ingredients to the dry, pouring them into the well and lightly folding to form a soft dough. Add in sultanas (optional). Use your hands to slightly knead the dough to work in the flour. Dough will be sticky.

5. Shape dough into a ball and transfer to the prepared sheet. Use a sharp knife to make an “X” on top of the ball.

6. Bake until set, about 1 hour. Insert a knife or toothpick in the middle to make sure it’s set. You should see a lightly browned and caramelized ‘crust’ with a sweet caky textured bread center.

Tip: To prevent over browning, loosely tent foil over the top for the last 10 15 minutes of bake time.

I have such fond memories of my Nan making this on the Dowling family farm in Co. Laois. The perfect teatime treat!

From Shannon Coco’s Kitchen

OvenCaramelCorn

ReindeerChow

From Penny Clark’s Kitchen

Ingredients

❑ 9 cups of Chex Cereal (any variety will do)

❑ 1 cup semi sweet chocolate chips

❑ ½ cup creamy peanut butter

❑ ¼ cup butter

❑ 1 tsp pure vanilla extract

❑ 1 ½ cups powdered sugar

❑ 1 cup seasonal M&Ms

Directions

1. Pour cereal into a large mixing bowl. Next, prep a cookie sheet with parchment or wax paper, set aside.

2. Place chocolate chips, peanut butter, and butter in a large microwave safe bowl. Cook for 1 minute and stir. If it’s not completely melted, put it back in for up to 30 seconds more.

3. Once it’s melted, add vanilla and mix. Pour it over your Chex Cereal and mix with a spatula until well coated.

4. Take a large plastic Ziploc bag and place powdered sugar inside, then add chocolatey cereal. Close and begin to shake it up so that all the squares are evenly covered with sugar. Place the Reindeer Chow on the baking sheet and let it cool.

5. Once you’re ready to serve, add holiday M&Ms or other season candy and chow down!!

GlutenFreeRicePuddingwith WinteryCherries

From Jennifer Mills’s Kitchen

Ingredients

PUDDING:

❑ 2 tsp unsalted butter

❑ 1 cup starchy, shorter-grained rice (Carnaroli, Arborio)

❑ 2 cups table cream or half and half (18% or 10% butterfat, respectively)

❑ 2 cups milk, plus extra as needed

❑ ½ cup granulated sugar

❑ ¼ tsp medium-grain kosher salt

❑ 1 fresh vanilla bean

❑ 1 egg, beaten

CHERRIES

❑ 3 cups pitted cherries, fresh or frozen (if frozen, do not defrost or drain)

❑ 6 tablespoons granulated sugar

❑ 1 clementine

❑ 2 star anise

❑ 2 green cardamom pods

❑ 1 clove

❑ 1 small cinnamon stick

❑ ¹/8 tspn almond extract

❑ A pinch of medium grain kosher salt

❑ A few grinds of black pepper

GlutenFreeRicePuddingwith WinteryCherries

From Jennifer Mills’s Kitchen

Directions

1. For the pudding, melt the butter in a medium, heavy-bottomed saucepan over medium heat. Scatter in the rice and stir until it’s slicked with the butter and sizzling, about 30 seconds. Pour in the cream and milk, followed by the sugar. Stir in the salt. Split the vanilla bean down its length with the tip of a knife and scrape out the seeds with the back of the blade. Rake the seeds into the pot, then pop the bean in too. Raise the heat to high and bring to a boil, stirring regularly. Once bubbling, turn the heat down to maintain a simmer and cook, still stirring periodically, until the rice is tender and the liquid has thickened, about 35 minutes.

2. While the pudding is cooking, tumble the cherries into another medium, heavybottomed saucepan, then tip in the sugar. Use a vegetable peeler to remove the zest of the clementine in strips and add these to the pot. Squeeze the clementine’s juice over top, keeping back any seeds. Bundle the star anise, cardamom pods, clove and cinnamon stick in a small square of cheesecloth or a self fill tea bag or add them directly to the fruit. Dribble in the almond extract, add the salt and a few grindings of pepper. Stir well, then bring to a simmer over medium heat, and let cook until the fruit is tender, and the juices are slightly reduced and glossy, 8 to 10 minutes. Remove the spices if desired.

3. To finish the rice pudding, pull the pan off the heat and stir briskly. While stirring, pour the beaten egg into the pudding in a steady stream. Once the egg is incorporated, place the pot back over low heat and cook, stirring all the while, until voluptuous and steaming again, 3 to 5 minutes.

4. At this point, the pudding can be served hot or warm, or decanted to a serving dish and chilled. Fair warning, the pudding will thicken as it cools, so depending on your preferred consistency, more milk may be needed later.

5. To serve, top the pudding with the cherries, a dollop of cream, the crushed cookies and nuts. Serving:

Drinks

AgedEggnog

From Michael Lefeber’s Kitchen

Ingredients

❑ 12 large eggs

❑ 1 pound sugar

❑ 1 tsp freshly grated nutmeg

❑ 1 pint half and half

❑ 1 pint whole milk

❑ 1 pint heavy cream

❑ 1 cup Jamaican rum

❑ 1 cup cognac

❑ 1 cup bourbon

❑ 1/4 tsp kosher salt

Directions

1. Separate the eggs and store the whites for another application.

2. Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid ribbon.

3. Combine dairy, booze, and salt in a second bowl or pitcher and then slowly beat into the egg mixture.

4. Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and 2 better still. In fact, there’s nothing that says you couldn’t age it a year, but I’ve just never been able to wait that long. And yes, you can also drink it right away.

5. Serve in mugs or cups topped with a little extra nutmeg grated on top.

From Mary Ellen Thurman Kitchen

A Cooking Story: WhereHolidayRecipesMeat