the Sales Service at Home Cookin’
holiday cook book
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starters sides main course desserts drinks
starters
bacon wrapped dates (melinda gray)
Ingredients 24 whole pitted dates
12 slices of Bacon cut in half Filling Options for Bacon Wrapped Dates (optional) 24 whole almonds 4 ounces cream cheese softened 4 ounces blue cheese 4 ounces goat cheese Instructions Preheat oven to 400 degrees and soak toothpicks in water. Open each date (open slit where the pit was removed.) If desired, fill the center of the date with 1 almond or 1 teaspoon of either goat cheese, cream cheese, or bleu cheese. Use a spoon or your fingers to be sure filling is inserted fully into date and not oozing out the sides.
Cut each strip of bacon in half. Wrap one piece of cut bacon around date. Either secure with a pre-soaked toothpick, or place seam side down on a baking tray. Bake for 7 minutes and flip dates. Bake for additional 5-8 minutes, or until bacon is crispy. If you need to make these prior to serving. Assemble and refrigerate until ready to bake. Bake right before serving or bake and then reheat in microwave for 2 minutes
brie french toast (brittany soptei)
Ingredients: 1 loaf Baguette Bread, thinly sliced 0.5-0.7 lb. wedge Brie Cheese, warmed up ½ cup pecans, chopped ½ cup craisins ¼ cup brown sugar, for sprinkling Maple sugar glaze: 3 Tbsp. pure maple syrup 3 Tbsp. brown sugar Splash of Burbon (Optional) Instructions: Slice Baguette into ½ slices. In a medium sauce pan, combine 3 Tbsp. maple syrup and 3 Tbsp. brown sugar and bring to a boil. Simmer until foamy, about 1-2 minutes. Brush baguette slices lightly with olive oil and place on a foil covered cookie sheet. Broil on HI until crostinis turn golden in color. Watch carefully it only takes a couple minutes and you don’t want them to burn. Place Brie cheese on microwave-safe plate and microwave until cheese begins to melt and is warmed through. Spread some brie cheese on each crostini. Sprinkle chopped pecans and crasins over brie cheese. Sprinkle a little brown sugar over the tops of each crostini. Drizzle with Maple Sugar Glaze. These crostinis are best enjoyed warm.
cocktail meatballs (marie taylor-sylsbury)
1 lb. Ground Beef 1/2 Cup Dry Bread Crumbs 1/3 Cup Finely Chopped Onions 1/4 Cup Milk 1 Tbs. Snipped Parsley 1 Tsp. Salt 1/2 Tsp. Worcestershire Sauce 1/8 Tsp. Pepper 1 Egg 1 Bottle (12 oz.) Chili Sauce 1 Jar (10 oz.) Grape Jelly 1/4 Cup Shortening
Mix ground beef, bread crumbs, onion, milk, parsley, salt, Worcestershire sauce, pepper and egg. Shape into 1 inch balls. Cook meatballs in shortening in skillet until brown. Remove meatballs and drain fat from skillet. Heat chili sauce and jelly in skillet, stirring constantly until jelly is melted. Add the meatballs and stir until coated. Simmer uncovered for 30 minutes. Serve hot.
cranberry brie bites (tara delgrande)
Approximate time required: 30 minutes Servings: 18
Ingredients: 1 (8 oz) tube crescent rolls 4 oz brie cheese 1/3 cup cranberry sauce
Instructions:
Preheat oven to 375° Unroll the crescent rolls and gently press the seams together Cut the dough into 18 rectangles Place each rectangle into a cup of a mini muffin tin Do not worry if the dough does not go up all sides of the cup Cut the brie into 18 small pieces Place a piece into each of the dough-filled muffin cups Top each with about a teaspoon of cranberry sauce Bake for 10-12 minutes or until the dough is golden brown and the cheese and cranberry sauce are bubbly Immediately remove the bites from the muffin tin Serve warm
latkes (leana ovadia)
Ingredients: 2 lb Russet potatoes 2 eggs 1 tsp salt 2 tbsp flour or matzo meal 1/4 tsp baking powder 1 Vidalia onion (or any yellow onion)
Grapeseed oil for trying + a little of olive oil for flavor apple sauce sour cream
Directions: Peel and grate potatoes on a course grater and drain. Peel and grate the onion. Beat eggs lightly in a medium bowl and add grated potatoes and onion, and blend well. Add salt, flour, and baking powder and mix thoroughly. Pour oil into large skillet and heat. Transfer mixture by tablespoons into the hot oil (be careful!). Serve hot with side bowls of apple sauce and sour cream.
sausage cheese balls (lori haydu)
This recipe can be made with regular or Gluten Free Bisquick. My friends wait all year for me to make them during the holidays!
Ingredients ¾ cup Bisquick (Regular or Gluten Free) 8 oz of sausage (I use chicken sausage) de-cased 1 ½ cups shredded Cheddar cheese (6 ounces) ¼ cup grated Parmesan cheese ¼ teaspoon garlic powder 1/8 teaspoon cayenne pepper ½ cup milk
Preheat oven to 350 degrees. Spray large baking dish with cooking spray. Mix all ingredients together in a large bowl and make into small balls (about an inch). Place in baking dish. Bake until golden brown (30-40 minutes).
I usually double the recipe. These go fast!
sides
challah bread (bessie shiroki)
1 large challah, or 2 small challahs ~ 4 hours total Ingredients • 2.25 tsp yeast (1 packet) • 1 cup warm water • 1/2 cup honey • 3 eggs & 1 egg white • 1/3 cup canola oil • 5 cups all purpose flour Instructions 1. Dissolve yeast in warm water in a glass measuring cup with a little of the honey. Let sit for 10 minutes until you see a creamy layer at the top. 2. While the yeast activates, beat 3 eggs with the oil. Measure 4 cups of flour into bowl and add salt. Add egg/oil mixture and mix thoroughly. 3. Add remaining honey to yeast water and stir to dissolve. Pour yeast mixture into flour mix and stir. Continue adding remaining 1 cup of flour slowly until the dough has become a coherent ball and pulls away from the sides of the bowl. 4. Once you have a nice dough ball, drizzle a little oil on top and use clean hands to pick up the ball and oil it on the outside. Put the ball back in the bowl and cover with a clean dish towel. Place your bowl in the oven or microwave (turned off ) along with a bowl of boiling water. Let it rise for 2 hours. 5. Prep baking sheet with parchment paper. 6. Once the dough has risen, remove it from the oven and separate into 4 pieces to braid. This recipe makes either one large challah or two smaller ones. Braid challah on the baking sheet. Cover the challah dough with the towel and put it back in the oven or microwave (turned off ), with a bowl of hot water. Let it rise for another 30-60 minutes. 7. Preheat the oven to 375 F. Beat egg white in a small bowl and brush the top of the challah. Bake at 375 F for 25-30 minutes until golden brown.
creamy garlic parmesan brussel sprouts with bacon (michaela pedergnana)
INGREDIENTS
10 ounces (300 g) bacon, cut into strips 2 tablespoons butter 2 pounds (1 kg) Brussel sprouts, washed, (trim bottoms and cut sprouts in half ) Salt and pepper to season 5 cloves garlic finely chopped 1 1/2 cups (400 ml) light or heavy cream, (thickened cream) 1 1/2 teaspoons cornstarch mixed with 1 tablespoon water (cornstarch slurry -- optional) 1/3 cup fresh shredded or grated mozzarella 1/4 cup fresh shredded or grated parmesan cheese INSTRUCTIONS
Preheat oven to 375°F | 190°C. Fry the bacon in a large oven-safe skillet over medium heat until crispy. Use a slotted spoon to transfer to a paper towel lined plate to soak up some of the oil. Set aside. Drain most of the bacon fat from the pan, leaving about 1-2 tablespoons for added flavour (adjust this amount to your liking). In the same pan, melt the butter, then add the Brussels sprouts and season with salt and pepper. Scrape up any browned bits from the bottom of the pan, and cook while stirring occasionally, for about 6 minutes. The edges should start crisping and slightly charring. Add in the garlic and stir it through the sprouts for a minute, until fragrant. Pour in the cream, reduce heat down to low and allow them to simmer until tender (another 3-4 minutes). If the cream is too thin for your liking, add in the cornstarch slurry, stirring it through immediately, until combined. Add the bacon in and give everything a good mix to combine all of the flavours together. Top the sprouts with the mozzarella and parmesan cheeses. Bake until cheese is bubbly and sprouts are done to your liking (about 15 minutes). If you like your cheese browned, change oven settings to broil for 2-3 minutes, until golden. Season with a little extra pepper, if desired, before serving. You can also sprinkle with fresh chopped parsley, thyme or rosemary.
fresh cranberry relish (megan graham)
Courtesy of the Lubbock Women’s Club Chef 1 (12-oz) pkg. fresh cranberries 1 med. Orange ž c. sugar
Slice unpeeled orange into eights, remove seeds. Place in food processor with whole cranberries. Process until mixture is evenly chopped. Stir in sugar and mix well. Refrigerate overnight or at least several hours.
Tip: Does not do well served on main plate, best on a side plate.
Makes 2.5 cups
roasted balsamic peppers (leana ovadia)
There are only 4 ingredients and the prep time is just a few minutes!
Ingredients: 1.5 lbs. mixed baby peppers 1 tsp kosher salt 1/4 cup extra-virgin olive oil 3 tbsp balsamic vinegar
Directions: Toss ingredients together in oven pan. Heat oven to 425 degrees (F) and cook for 15-25 minutes (start checking at 15 minutes). Remove the peppers when they look blistered to your liking. They should be wrinkled and have some dark spots on them.
These are great on their own and delicious for dipping bread as well! It's easy to make a lot at once and you can always eat them the next day if there are leftovers. :)
roasted garlic mushrooms (mike silvester)
Ingredients: 16 even-sized open cup mushrooms, stalks cut level 3 tbsp olive or coconut oil 1/4 c unsalted butter, softened 3 cloves garlic, chopped very finely 2 tbsp fresh thyme, chopped 1 1/2 tbsp lemon juice salt and freshly ground black pepper to taste 1/4 c fresh breadcrumbs Directions: Preheat the oven to 200C/400F/gas mark 6. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds. Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards. Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.
sweet and sour carrots (jena mcgrath)
•
1 pound medium carrots, cut into 1-inch slices
•
1 medium green pepper, cut into 1-inch chunks
•
1 can (20 ounces) unsweetened pineapple chunks, undrained
•
1/4 cup sugar
•
1 tablespoon cornstarch
•
1/2 teaspoon salt
•
2 tablespoons cider vinegar
•
2 tablespoons reduced-sodium soy sauce
Directions •
Place 1 in. of water and carrots in a large saucepan. Bring to a boil. Reduce heat; cover and simmer
for 7-9 minutes or until crisp-tender. Add green pepper. Cover and cook 3 minutes longer or until tender. Drain and set aside. •
Drain pineapple, reserving juice; add enough water to the juice to measure 3/4 cup. Set pineapple
aside. In a large saucepan, combine the sugar, cornstarch and salt. Stir in the pineapple juice mixture, vinegar and soy sauce until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in the reserved carrots and pineapple; heat through.
sweet potato casserole (laura fagan)
3 cups cooked, mashed sweet potatoes (3-4 potatoes) 1/2 cup butter or margarine 1 cup firmly packed brown sugar 1/3 cup all purpose flour 1/3 cup butter or margarine 1 cup finely chopped pecans 1 cup sugar 2 eggs 1/3 cup milk 1 tsp. vanilla extract
Directions Combine sweet potatoes, sugar, eggs, vanilla, milk and 1/2 cup butte; beat with electric mixer until smoot. Spoon onto a greased 2 quart casserole . Combine brown sugar, flour, 1/3 cup butter and pecans; sprinkle over top of casserole . Bake at 350° for 30 minutes. Yield 8 to 10 servings.
sweet potato souffle (angela barringer)
Prep Time: Cook Time: Serves:
30 min 30 min 8-12 servings
Ingredients: 3 large sweet potatoes cooked and whipped 1 cup sugar 2 eggs beaten ½ teaspoon salt 1 stick butter softened ½ cup evaporated milk 2 teaspoons vanilla 1 bag marshmallows ½ cup chopped pecans Directions: Peel and cook sweet potatoes until tender Drain sweet potatoes and whip. Add sugar, eggs, salt, butter, evaporated milk and vanilla Mix well and put in a greased 1-1/2 quart casserole pan (9x13) Bake in pre-heated oven at 325 degrees for 25 minutes Place marshmallow and pecans on top Return to oven for 5 minutes or until brown on top
sweet potato souffle (marie taylor-sylsbury)
6 lbs. Cooked Sweet Potatoes (peeled and mashed)*** 1 Stick of Butter
2 Eggs 1 Pint of Heavy Cream
2 Tbs. Brown Sugar Chopped Pecans and/or marshmallows optional
Beat potatoes with all ingredients except for brown sugar, until well mixed. Pour into a buttered casserole dish Sprinkle with brown sugar, add a couple pats of additional butter (pecans optional) and bake at 350 for 40 minutes.
*** Easier to bake the potatoes and when still warm peel and mash, then use a hand mixer to mix in all ingredients
thanksgiving dressing (janelle foster)
30 oz.
Stuffing/Bread Crumbs 2 (@ 12 oz) + 1 (@ 6 oz)
42 oz.
Cream of Mushroom Soup 4 (@ 10.5 oz)
2 cups
Chicken Broth (only half of the box)
1 cup
Chopped Celery
1 med
White Onion
Bake at 350 degrees for 45 minutes.
Should be light brown across the top.
main course
glazed ham 8 lb bone in spiral cut ham 1/2 cup butter 1 cup brown sugar 1/4 cup honey 1/4 cup apple cider 1/2 teaspoon cinnamon pinch of nutmeg cooking spray cranberries and herbs for garnish optional
Preheat the oven to 325 degrees F. Coat a baking pan with cooking spray. Add the butter, brown sugar, honey, apple cider, cinnamon and nutmeg to a pot. Place the pot over medium heat. Bring the pot to a simmer and cook for 5-7 minutes or until glaze is syrupy. Place the ham in the pan and pour half of the glaze over it. Cover the ham with foil. Reserve the remaining glaze for later user. Bake the ham for 2 1/2 hours. Uncover the ham. Pour the remaining glaze over the ham. If the glaze has started to harden, you can microwave it for a few seconds to loosen it back up. Increase the oven temperature to 400 degrees F. Place the ham, uncovered, in the oven. Bake for another 15-20 minutes or until glaze is caramelized and browned. Transfer the ham to a serving platter and garnish with fresh herbs and cranberries. Spoon pan drippings over the ham. Slice the ham, then serve
nannie’s stuffed artichoke recipe (kim desarno)
Ingredients: Large Artichoke Bread Crumb Grated Cheese Fresh Garlic Fresh Parsley Cut bottom off the artichoke Hit it on a table to loosen leaves up In a large bowl mix the bread crumb, grated cheese, fresh chopped up garlic and fresh parsley Stuff the artichokes and out in a pan standing up with water up to ½ of the artichoke Sprinkle olive oil on each one Cook and simmer on low for 2 ½ hours and be sure and add water 3 times to make them moist
the williams 5 cheese macaroni and cheese (diamond williams)
Prep time: 10 minutes Cook Time: 35 minutes Total time: 45 minutes Serves: 8 people Ingredients: 1 16oz box of elbow macaroni 4 qt chicken broth 2 TBS butter 12 oz can evaporated milk 1 cup half and half 1 tsp onion powder 1 tsp garlic powder 2 tsp kosher salt 1 tsp Lawry’s Seasoning Salt 1 tsp pepper 1 8oz bag shredded American/Velveeta cheese 1 8oz bag shredded Colby Jack cheese 1 8oz bag shredded Mozzarella cheese 1 8oz bag shredded Muenster cheese or slices 1 8oz bag shredded Cheddar cheese
Instructions: Preheat oven to 375 F Pour broth in a large pot Bring to a boil
Stir in the elbow macaroni and cook according to package instructions until al dente. Drain macaroni. Do NOT rinse. Pour macaroni back into the pot; heat off Stir in the butter until it melts Pour in the evaporated milk and half and half. Turn heat back on medium. Bring mixture to a simmer Add in the salt, onion powder, and white pepper. Stir in all of the American cheese and half bag of mozzarella and half bag of Colby jack. Once cheese melts, turn off the heat. Butter a baking dish. Pour half the macaroni into the dish in a single layer. Add a layer of Muenster cheese and the rest of mozzarella and Colby jack. Add the remaining macaroni then add cheddar cheese on top. Bake for 30-35 or until the cheese is as brown on top as you’d like.
desserts
angel cookies (marie taylor-sylsbury)
Bake 400° for approx.. 8 to 10 minutes Yield 6 dozen
6 Eggs 1 Cup Sugar 4 Tsp. Baking Powder 1 Drop Yellow Food Coloring 2 Sticks of Butter (room temp.) 4 Cups Flour 3 Tsp. Lemon Juice Beat eggs and sugar for 10 minutes, add remaining ingredients and mix well. Cover bowl with plate and let stand for 30 minutes. Using a teaspoon place cookies on a cookie sheet and bake until a light brown. Let them sit on cookie tray for a few minutes then remove and cool on rack. Icing Confectioners sugar Lemon Juice Add small amount (few drops at a time) of lemon juice to a cup of confectioners sugar (should be thick enough to coat top of cookie. Once cookies are completely cooled, dip into icing and place on cooling rack until icing hardens.
bourbon brown butter pecan pie (madeleine harrison)
Made with brown butter and bourbon, this pecan pie has a richer, more complex flavor than the typical pecan pie. Servings: 8 (or less dependin’ on who’s slicing the pie!) Prep Time: 30 Minutes Cook Time: 1 Hour 15 Minutes Total Time: 1 Hour 45 Minutes, plus at least 45 minutes for the dough to rest Ingredients: For the Crust 1-1/2 cups all-purpose flour, spooned into measuring cup and leveled with a knife 1/2 teaspoon salt 1/8 teaspoon baking powder 6 tablespoons very cold unsalted butter, sliced into 1/4-inch pieces 3 tablespoons very cold vegetable shortening, in 3 pieces 4 tablespoons very cold water For the Filling 5 tablespoons unsalted butter 2/3 cup packed dark brown sugar 2/3 cup light corn syrup 1/2 cup golden syrup (such as Lyle’s or King) 3 large eggs, at room temperature 2 tablespoons bourbon (optional—If not using increase the vanilla to 2 Tablespoons) 1 teaspoon pure vanilla extract 1/2 teaspoon salt 2-1/2 cups pecan halves (coarsely chop half of them, and leave the rest whole) Unsweetened whipped cream or vanilla ice cream, for serving
Make the Crust Combine the flour, salt and baking powder in the bowl of a food processor fitted with the metal blade. Pulse a few times to combine. Add the pieces of butter and shortening and pulse until you have coarse crumbs with lots of pea and chickpea-sized clumps of butter and shortening within. Add the water and pulse a few times until the mixture is just evenly moistened and very crumbly. It will not come together into a mass -- that's okay. Dump the crumbly dough out onto a work surface and gather it into a ball.
Pat the dough into a 5-inch disc -- don't worry if the edges crack -- and wrap it in plastic. Refrigerate for at least 45 minutes or up to 3 days to rest. Take the dough out of the refrigerator (if it was in the fridge for a long time, let it sit on the countertop for 10-15 minutes so that it's malleable enough to roll). Dust your work surface lightly with flour and place the dough on top; sprinkle a little flour over the dough. Use your hands to quickly work the dough into a smooth disc -- don't overwork it or warm it up too much, just smooth the edges as best as you can so it's easier to roll. With a rolling pin, roll the dough, turning it frequently and adding more flour as necessary so it doesn't stick, into a 13-inch circle. Fold the dough into quarters without creasing it and transfer it to a 9-inch deep dish pie pan (the pan should be at least 1=1/2 inches deep). Gently fit the dough into the pan, easing it inwards rather than stretching it outwards. Don't worry if it tears, just patch it right back up. Trim the edges to 1/2-inch beyond the lip of the pie pan, if necessary. Turn the edges under to create a rim on the crust (you can use the scraps to patch in any thin areas); then press the rim against the lip of the pan, forming it into an even edge as you go. Using your fingers, crimp the rim. Place the crust in the freezer for 15 minutes while you heat the oven. Preheat the oven to 400°F. Remove the crust from the freezer and place it on a baking sheet (this makes it easy to move in and out of the oven). Cover the crust with a piece of parchment paper and fill it at least halfway full with dried beans or pie weights. Bake for 20 minutes, or until the crust is pale and partially cooked. Remove the parchment and dried beans/pie weights and set aside while you prepare the filling. Reduce the oven temperature to 350°F.
Make the Filling In a small saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until the butter smells nutty and is golden brown, 3 to 5 minutes. Once you smell that nutty aroma, take the pan off the heat and pour the browned butter into a large heat-proof bowl to cool. (The milk solids will darken and settle on the bottom of the saucepan. When you transfer the brown butter to the bowl, try to leave as much of this sediment in the pan as possible but don't worry about it too much.)
To the bowl with the brown butter, add the brown sugar, corn syrup, and golden syrup and whisk until smooth. Whisk in the eggs, bourbon, vanilla, and salt. Sprinkle the pecans in the baked piecrust and then pour the syrup mixture over them. The nuts will float to the top. (It isn't necessary, but for a prettier finished pie, use your fingers to flip over any whole pecans that are upside down, and arrange the whole pecans evenly on the surface.) Put the pie on the baking sheet (be sure you reduced the oven temperature to 350°F!). Bake until just set
and bubbling at the edges, 50-55 minutes. The pie will still wobble just a bit when nudged; that’s okay – it will continue to cook as it cools. Remove the finished pie from the oven and place on a wire rack to cool completely, about 4 hours or overnight. For the neatest slices, use a serrated knife to gently saw through the pecans. Serve at room temperature with unsweetened whipped cream or vanilla ice cream. Note: If using a store-bought crust, follow the instructions on the package for blind baking.
Make Ahead: The pie can be made one day ahead of time and stored, loosely covered, at room temperature.
candy cane cookies (liz nolle)
2 tbsp red cinnamon candies 3/4 cup unsalted butter 1 cup confectioners’ sugar 1 large egg 1 tsp vanilla extract 2 1/2 cups all-purpose flour 1/4 tsp salt 8 drops red food coloring Red decorating sugar Place candies in plastic food bag. Crush with rolling pin. In large bowl, on medium, beat butter, confectioners’ sugar until fluffy. Beat in egg, vanilla. On low, gradually beat in flour, salt until dough begins to form. Gather into a ball; halve; wrap and refrigerate one half. Knead candies and coloring into remaining dough half, until colored; wrap; chill 30 minutes Preheat oven to 350° On floured surface, with palms of hands, roll rounded teaspoonful plain dough into 8-in rope. Repeat with rounded teaspoonful red dough; roll red rope in red decorating sugar. Place one plain rope and one red rope side by side; twist together; transfer to ungreased baking sheet, shape into cane Repeat with remaining dough. Bake 15 to 16 minutes, until lightly golden on edges. Let cool 2 minutes on sheet. Transfer to wire rack to cool completely. Store in airtight container at cool room temperature up to 2 weeks.
cheryl’s pecan bourbon pie (cheryl sigretto)
1 cup sugar 1 cup light corn syrup ½ cup butter 4 eggs, slightly beaten ¼ cup bourbon (or a little more) 1 teaspoon vanilla extract ¼ teaspoon salt 1 cup semisweet chocolate chips 1 cup pecan pieces 1 unbaked pastry shell 9” deep dish Preheat oven to 325 Combine 1st 3 ingredients in a small saucepan and cook over medium heat, stirring constantly until butter melts and sugar dissolves. Cool slightly. Beat eggs, bourbon, vanilla and salt in a large bowl; gradually add sugar mixture, beating well with a wire whisk.
Stir in chocolate chips and pecans; pour into pastry shell Bake for 50-55 minutes, or until set. Serve warm, I always make fresh whip cream to serve with it. Ala mode is great too!
chocolate scotcheroos (meghan gray)
Ingredients: 1 Cup Sugar 1 Cup Light Corn Syrup 1 Cup Peanut Butter 6 Cups of Rice Krispies (I tend to only use 4.5-5 cups) 1 Cup of Chocolate Chips 1 Cup of Butterscotch Chips
Combine sugar and syrup in a 3 quart saucepan. Cook over moderate heat, stirring frequently until mixture begins to bubble. Remove from heat and stir in peanut butter, mix well. Add Rice Krispies. Press mixture into 13X9 inch pan. Melt the chocolate and butterscotch chips (add a bit of vegetable oil so it remains soupy in texture). Spread the chip mixture over the top of the Rice Krispies mixture.
coconut cookies (marie taylor-sylsbury)
Bake 350° for approx. 12 minutes Yield 30 Cookies
2 ½ Cups Shredded Coconut 2/3 Cup Mini Chocolate Chips 2/3 Cup Condensed Milk 1 Tsp. Vanilla
Mix together, scoop with teaspoon (small ice cream scoop) onto cookie sheet lined with parchment paper. Bake until golden brown, approx. 12 minutes. Cool on parchment.
corn pudding (or chè bắp) (mai le)
INGREDIENTS For the pudding: • 4 ears corn • ½ cup glutinous rice • 6 cups water • 5 tbsp sugar For the coconut milk topping: • 1 14-oz can coconut milk • 1 tbsp sugar • ¼ tsp salt • ½ tbsp corn starch dissolved in 2 tbsp water DIRECTIONS For the pudding: •
After a thorough washing, cut off all the kernels from the corn cob.
•
In a large pot, simmer the leftover corn cobs in 6 cups of water (1 hour).
•
Remove the cobs, add the glutinous rice, and simmer until the rice swells up (15-20 minutes).
•
Add the kernels and simmer until the mixture has thickened (15-20 minutes), stirring occasionally to prevent
the bottom from sticking or burning.
•
Then, add sugar to taste.
For the coconut milk topping: •
Pour the coconut milk, sugar, and salt into a small saucepan, and heat it until it bubbles on the edge. Don’t let
it boil. •
Add the starchy water and continue to simmer until the mixture has thickened.
Once all is done, you can serve the corn pudding in a small bowl with a generous spoonful of coconut milk on top and enjoy!
crackle cookie recipe (joanne giampapa)
1 box of Trader Joe’s Chocolate Peppermint Loaf & Baking Mix 2 large eggs 1/3 c. oil 1/2 c. powdered sugar
Directions: * Preheat oven to 350 degrees F * In a medium bowl, mix the eggs and oil to combine.
* Add baking mix and stir to incorporate. * Form dough into 1” balls. * Roll each ball thoroughly in powdered sugar and place them 2” apart on a parchment-lined or greased baking sheet. * Bake for 12 minutes.
* Cool 2 minutes on baking sheet, then transfer cookies to cooling racks to cool completely.
deluxe holiday fudge (chris morgan)
Ingredients: 1 1/2 packages (12-ounce size each) semisweet chocolate chips (3 cups) 2 cups miniature marshmallows or 16 large marshmallows, cut in half 1 can (14 ounces) sweetened condensed milk 1 teaspoon vanilla 1 cup chopped nuts 1/2 cup dried cherries or chopped dried apricots (other dried fruits work as well ) 1/4 cup white baking chips, melted, if desired Steps: Grease bottom and sides of square pan, 9x9x2 inches, with butter, or line with aluminum foil. Heat chocolate chips, marshmallows and milk in 2-quart saucepan over medium heat, stirring constantly, until chips and marshmallows are melted and mixture is smooth. Stir in vanilla, nuts and cherries. Immediately pour into pan. Drizzle with melted white baking chips. Cover and refrigerate about 2 hours or until firm. Cut into 1-inch squares.
english toffee (laurie foody)
1 pound unsalted butter 2 cups white sugar 1/4 cup water 1/2 teaspoon salt 1 1/2 teaspoons vanilla 2 cups dark chocolate, chopped 2 cups milk chocolate, chopped 2 cups finely chopped toasted almonds Candy thermometer
Grease two sheet pans with butter. Melt the butter, sugar, water, and salt over a low flame, stirring with a wooden spoon. When the mixture starts to boil, turn the heat up to medium. When the mixture has reached 305°F, turn off the heat and stir in the vanilla. Pour into sheet pans and set in the fridge to let the toffee cool. Once the toffee has cooled, remove it from the refrigerator. Melt the two types of chocolate over a double boiler, stirring to combine. Once the chocolate has melted, pour it onto the toffee, smooth with a rubber spatula. Then sprinkle the chopped toasted almonds on top. Work quickly, because you don’t want the chocolate to cool before the almonds stick! Pack them in a tin and enjoy!
homemade peppermint patties (stephanie hantman) Y IELD: 50 PEPPERMINT PATTIE S
PREP T IME: 25 MINUTES
ADDITIONAL T IME: 1 HOUR
TOTAL T IME: 1 HOUR 25 MINUTES + 1 DAY
Ingredients: 7 1/2 c. powdered sugar, sifted 1/3 c. evaporated milk 1/3 c. light corn syrup 3 TBSP. extra-virgin or refined coconut oil 1/4 tsp. food-grade peppermint oil or 1 tsp. peppermint extract (more if you like) 1.5 lbs. bittersweet, dark or semisweet baking chocolate, chopped
my preferred brand of chocolate is Ghirardelli. Crushed peppermint candies for sprinkling, optional
Instructions: In large bowl, beat together sugar, milk, corn syrup, coconut oil & peppermint on low until combined. Shape dough into two rounds, cover in plastic wrap, refrigerate for 30 min. Sprinkle liberal amount of powdered sugar on clean countertop or piece of parchment paper. Unwrap one disk of dough and place it on counter or parchment. Sprinkle top with powdered sugar, too. Roll peppermint patty dough to about 1/4-inch thick and cut into rounds with about a 1 7/8-inch or similar-sized cutter. Reroll scraps until all dough is used. Repeat with second disk of dough. Place rounds on a parchment-lined baking sheet and freeze until firm, overnight is best. Melt chocolate (I use the microwave on 50% for 1-minute increments, stirring between; melt until mostly melted but still a few small lumps of chocolate - stir these until fully melted. This will help avoid blooming on the set chocolate.) If you like these very minty, you can add a few drops of the peppermint to the chocolate also. Using a fork, dip frozen patty rounds one-by-one into chocolate. Tap the handle of fork on side of bowl to drizzle off excess chocolate, scrape bottom of fork on edge of bowl and gently place dipped patties on parchmentlined baking sheets using a butter knife to gently slide patty off the fork if needed. Sprinkle dipped patties with crushed mints, if using. Let the chocolate set, about an hour. Store patties in the refrigerator. (A favorite Holiday Treat for our Mail, Trash, Recycle, Dog Walkers etc.)
homemade maple walnut apple crisp (beth simkins)
Ingredients: 1/3 cup all-purpose flour 1/2 cup packed light brown sugar 1/2 cup regular oats 1/4 teaspoon ground cinnamon 1/4 cup canola oil 3 tablespoons chopped walnuts 3 cups sliced peeled Granny Smith apples (about 1 1/2 pounds) 3 cups sliced peeled Macintosh apples (about 1 1/2 pounds) 1/4 cup maple syrup 1/2 teaspoon ground cinnamon
Instructions: Preheat oven to 375° Lightly spoon flour into dry measuring cup; level with a knife. Combine flour, sugar, oats and 1/4 teaspoon cinnamon in a medium bowl; place in food processor. Add canola oil and pulse until mixture is crumbly. Combine apple and remaining ingredients in a large bowl; toss well. Spoon apple mixture into an 8 inch square baking dish or 1 1/2 quart casserole. Sprinkle walnuts, top with crumb mixture. Bake 375° for 45 minutes or until golden brown. Serve warm. Yields: 9 servings
italian ricotta cookies (noelle fonzetti - creekmur)
Servings 48 Ready in 1 hour 20 minutes Prep 30 mins Cook 50 minutes Ingredients:
Glaze:
Instructions:
Notes:
krispie christmas ‘tree’ts (beth simkins)
3 tablespoons Unsalted Butter 10 ounces Marshmallows, 1 package, about 40, or 4 cups mini marshmallows Green Food Coloring 6 cups Rice Krispies Sprinkles 20 Small Pretzel Sticks
Grease or spray a 9x13-inch pan and set aside. In a large pan, melt butter and marshmallows over medium-low heat, stirring constantly. Once it almost smooth and melted, add green food coloring little by little until you achieve your desired tree color. Once completely smooth and perfectly green, remove from heat and stir in Rice Krispies. Continue to stir until all the cereal is coated. Press evenly into prepared pan (I always spray my hand with nonstick cooking spray to do this, but you can also use a piece of wax paper). Immediately sprinkle with sprinkles. Let cool for at least 30 minutes. Cut one cut down the middle of the pan (the long way). Then, cut each of those rows into triangles (you should have 4 scraps leftover, one at each side of each row)..
peanut butter balls (sarah white)
PREP TIME 30 mins COOK TIME 5 mins SERVINGS 24
Ingredients: 1/2 cup creamy peanut butter 3 Tbsp salted butter softened 1 cup powdered sugar 1 cup semi sweet chocolate chips
Instructions Mix the peanut butter and softened butter together in a mixing bowl. Gradually stir in powdered sugar until fully combined. Cover and place in the fridge for about 15 minutes to firm up. Using your hands, shape the dough into 1-inch balls. Place the balls on a baking sheet, cover and refrigerate for at least 20 minutes (this will hold it's shape for dipping). Melt the chocolate chips according to package instructions. Using a fork, dip the peanut butter balls one at a time into the melted chocolate. Allow the excess chocolate to fall off. Place the chocolate balls onto wax paper, cover and refrigerate until ready to serve.
the best chocolate chip cookie recipe ever (robin berry)
Ingredients: 1 cup salted butter* softened 1 cup white (granulated) sugar 1 cup light brown sugar packed 2 tsp pure vanilla extract 2 large eggs 3 cups all-purpose flour 1 tsp baking soda ½ tsp baking powder 1 tsp sea salt*** 2 cups chocolate chips (or chunks, or chopped chocolate) (I add a cup of shredded coconut to the chips cookies (it’s my secret addition) It makes them sooooo good!) Instructions Preheat oven to 375 degrees F. Line a baking pan with parchment paper and set aside. In a separate bowl mix flour, baking soda, salt, baking powder. Set aside. Cream together butter and sugars until combined. Beat in eggs and vanilla until fluffy. Mix in the dry ingredients until combined. Add 12 oz package of chocolate chips and mix well. Roll 2-3 TBS (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets. (alternately, use a small cookie scoop to make your cookies). Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just BARELY starting to turn brown. Let them sit on the baking pan for 2 minutes before removing to cooling rack.
Notes: When you remove the cookies from the oven they will still look doughy. THIS is the secret that makes these cookies so absolutely amazing! Please, I beg you, do NOT overbake! **Butter. I use Kirkland Brand Salted Butter from Costco to make these cookies. I have also used Tillamook salted butter with equally excellent results. Unsalted butter would also be great. I just recommend tasting the dough to ensure that it's salted to your liking. ***Some people have said they think the cookies are too salty. Please be sure to use natural Sea Salt (not iodized table salt). If you are concerned about saltiness start with 1/2 tsp salt and adjust to your tastes. I always make it with salted butter and 1 tsp sea salt. **Recipe information calculated based on this recipe making 36 cookies - 2 TBS of dough a piece) All-purpose flour: Many readers have used gluten-free all-purpose flour with excellent results.
the great pumpkin pie recipe (robin berry)
Ingredients: Sugared cranberries 1 cup (120g) fresh cranberries* 2 cups (400g) granulated sugar, divided 1 cup (240ml) water Pumpkin Pie Homemade pie crust (full recipe makes 2 crusts: 1 for bottom, 1 for leaf decor) one 15oz can (about 2 cups; 450g) pumpkin puree* 3 large eggs 1 and 1/4 cups (250g) packed light or dark brown sugar 1 Tablespoon (8g) cornstarch 1/2 teaspoon salt 1 and 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger* 1/4 teaspoon ground or freshly grated nutmeg* 1/8 teaspoon ground cloves* 1/8 teaspoon fresh ground black pepper 1 cup (240ml) heavy cream 1/4 cup (60ml) milk (I use 1% – any is fine) egg wash: 1 large egg beaten with 1 Tablespoon milk Pie Crust 2 and 1/2 cups (315g) all-purpose flour (spoon & leveled) 1 teaspoon salt 6 Tablespoons (90g) unsalted butter, chilled and cubed 3/4 cup (148g) vegetable shortening, chilled 1/2 cup (120ml) ice water
For the cranberries: Place cranberries in a large bowl; set aside. In a medium saucepan, bring 1 cup of sugar and the water to a boil and whisk until the sugar has dissolved. Remove pan from the heat and allow to cool for 5 minutes. Pour sugar syrup over the cranberries and stir. Let the cranberries sit at room temperature or in the refrigerator for 6 hours or overnight (ideal). You’ll notice the sugar syrup is quite thick after this amount of time. Drain the cranberries from the syrup and pour 1 cup of sugar on top. Toss the cranberries, coating them all the way around. Pour the sugared cranberries on a parchment paper or silicone baking mat-lined baking sheet and let them dry for at least 2 hours at room temperature or in the refrigerator. You’ll have extra, but they’re great for eating or as garnish on other dishes. Cover tightly and store in the refrigerator for up to 3 days. For the pie crust: Mix the flour and salt together in a large bowl. Add the butter and shortening. Using a pastry cutter (the one I own) or two forks, cut the butter and shortening into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat is OK). A pastry cutter makes this step
very easy and quick. Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water– since the ice has melted a bit. Drizzle the cold water in, 1 Tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon (15ml) added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. I always use about 1/2 cup (120ml) of water and a little more in dry winter months (up to 3/4 cup). Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands. Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days). For the pumpkin pie filling: Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until everything is combined. Preheat oven to 375°F (190°C).
Roll out the chilled pie crust: Remove 1 disc of pie dough from the refrigerator. On a lightly floured work surface, roll the dough out into a 12-inch circle. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and discard. Crimp the edges with a fork or flute the edges with your fingers, if desired. Brush edges lightly with egg wash mixture. Line the pie crust with parchment paper. Crunching up the parchment paper is helpful so that you can easily shape it into the crust. Fill with pie weights or dried beans. (Note that you will need at least 2 standard sets of pie weights to fit.) Make sure the weights/beans are evenly distributed around the pie dish. Par-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights. Pour pumpkin pie filling into the warm pre-baked crust. Only fill the crust about 3/4 of the way up. (Use extra to make mini pies with leftover pie dough scraps if you’d like.) Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly – that’s ok. After 25
minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. Check for doneness at minute 50, and then 55, and then 60, etc. Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours. Decorate with sugared cranberries and pie crust leaves (see note). You’ll definitely have leftover cranberries – they’re tasty for snacking. Serve pie with whipped cream if desired. Cover leftovers tightly and store in the refrigerator for up to 5 days.
Notes: Make Ahead & Freezing Instructions: Pumpkin pie freezes well, up to 3 months. Thaw overnight in the refrigerator before serving. Pie crust dough freezes well for up to 3 months. Thaw overnight in the refrigerator before using. If decorating your pie with sugared cranberries, start them the night before. You’ll also begin the pie crust the night before as well (the dough needs at least 2 hours to chill; overnight is best). The filling can be made the night before as well. In fact, I prefer it that way. It gives the spices, pumpkin, and brown sugar flavors a chance to infuse and blend. It’s awesome. Cover and refrigerate overnight. No need to bring to room temperature before baking. Cranberries: Use fresh cranberries, not frozen. The sugar syrup doesn’t coat evenly on the frozen berries, leaving you with rather ugly and some very plain shriveled cranberries. Pumpkin: Canned pumpkin is best in this pumpkin pie recipe. I use and recommend Libby’s brand. If using fresh pumpkin puree, lightly blot it before adding to remove some moisture. The bake time may be longer. Spices: Instead of ground ginger, nutmeg, and cloves, you can use 1 teaspoon of pumpkin pie spice. Be sure to still add 1 and 1/2 teaspoons of cinnamon. Pie Crust: No matter if you’re using homemade crust or store-bought crust, pre-bake the crust. (Step 5.) You can use graham cracker crust if you’d like, but the slices may get a little messy. Pre-bake for 10 minutes just as you do with regular pie crust in this recipe. No need to use pie weights if using a cookie crust.
Pie Crust Leaves: On a floured work surface, roll out one of the balls of chilled dough (keep the other one in the refrigerator). Roll out into any shape you really want (doesn’t matter) and 1/8 inch thickness. Using leaf cookie cutters, cut into shapes. Brush each lightly with the beaten egg + milk mixture. Cut leaf veins into leaves using a sharp knife, if desired. Place onto a parchment paper or silicone baking matlined baking sheet and bake at 350°F (177°C) for 10 minutes or until lightly browned. Remove and set aside to cool before decorating pie.
white chocolate and cherry cookies (natasha venable)
½ cup Butter (softened) ½ cup Brown Sugar (packed) ½ cup White Sugar 1 Egg 1 teaspoon Vanilla Extract 1 ½ cups All-Purpose Flour ½ teaspoon Baking Soda ¼ teaspoon Salt ¾ cup White Chocolate Chips 1 cup Dried Cherries 1. Preheat oven to 375 F. Grease a cookie sheet. 2. Combine the butter and sugars. Cream the butter and sugars until fluffy. Beat in the egg and vanilla extract. 3. In a separate bowl, combine the flour, baking soda and salt. Carefully stir the flour mixture into the butter mixture, just until combined. Stir in the white chocolate chips, and dried cherries. 4. Drop heaping spoonfuls of the batter onto the greased cookie sheet. 5.Bake the cookies for 8-10 minutes or until they just begin to turn golden around the edges. Allow the cookies to cool for 2 minutes.
drinks
bailey’s hot chocolate (beth simkins)
Perfect for Christmas Eve after the kids have gone to bed! Yields: 1 serving
Ingredients: 1 cup Milk (250 ml) 2 tablespoons Unsweetened Cocoa Powder 2 tablespoons Baileys Irish Cream 1 ounce Dark Chocolate (30 grams) 1 tablespoon Sugar Optional: Whipped cream Chocolate sauce Chocolate shavings In a small sauce pan, heat up the milk. Add cocoa and chocolate and stir with a whisk until the chocolate has melted. Turn off the heat and add Baileys. Taste it and add sugar to your taste.
Optional: Top with whipped cream, chocolate sauce, chocolate shavings.
mistletoe margarita (samantha vezzosi)
1 ½ oz. good Tequila (I use Casamigos blanco) 1 ½ oz. grand marnier
2 oz. white cranberry juice Squeeze the juice of ½ lime 1 oz of pure agave
Mix all ingredients with a bartender spoon
Fleur de sel for the rim Sprig of rosemary, frozen cranberries and lime wedge for garnish
poinsettia cocktail (felice nalavany)
5 min ¡ Yield: 6 Every holiday party should have a festive and delicious
signature cocktail as part of the menu! Ingredients 2 fresh oranges, for garnish 20 ounces cranberry juice, chilled 4 ounces triple sec or Cointreau, chilled 1 750 ml bottle chilled champagne or prosecco
Instructions With a sharp paring knife or this channel knife gadget, cut 8 to 10 strips of orange peel into strands about 4 inches long. Place strands on a plate, then cover with plastic wrap. Set aside in the refrigerator until ready to serve your cocktail.
In a pitcher, combine cranberry juice and triple sec. Pour in half the bottle of champagne. Stir gently just to mix. Divide the cranberry juice mixture among 8 to 10 champagne glasses. Top off with remaining champagne, and a strand of orange peel for garnish.
Thank you to everyone who contributed to this cookbook! Happy Holidays!