Let’s eat.

“Move over, hummus. This new addition to my recipe Rolodex was a HUGE hit with my family.”  

One for the books, very easy to make, and it impressed even the toughest food critic of the household! This dip is smooth, creamy, and slightly spicy.

Ingredients:

• 1 butternut squash
• 3 tablespoons olive oil, divided
• 1 teaspoon fine sea salt
• 1/2 teaspoon ground white pepper
• 6 ounces bottled roasted red peppers
• 2 cloves garlic
• 1 teaspoon smoked paprika
• 1/8 teaspoon nutmeg
• 4 ounces mascarpone cheese
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon coarse sea salt

Instructions:

• Preheat oven to 400°F. Peel squash, cut in half, and scoop out seeds. Cut squash into 1-1/2 inch chunks and place onto a large sheet pan.
• Drizzle 2 tablespoons olive oil on squash. Sprinkle with fine sea salt and pepper. Toss to coat the squash.
• Roast for 30 to 40 minutes or until tender and beginning to brown.
• Chop garlic in a food processor. Add squash, roasted red pepper, paprika, nutmeg, mascarpone, and lemon juice. Process to purée.
• Transfer mixture to a bowl. Drizzle with remaining olive oil. Sprinkle with coarse sea salt. Serve dip with an assortment of crackers, toasted baguette, corn chips, and fresh vegetables.

“Our family tradition. So good!”

Compliments of The Country Cook (online recipe here)

Ingredients:

• All-purpose flour for dusting the dough and cutting board
• 18 ounce tube crescent dough
• 18 ounce wheel of brie cheese
• 1cup whole berry cranberry sauce (not jellied)
• Fresh rosemary sprigs

 Instructions:

• Preheat oven to 375°f degrees. Spray a mini muffin tin with cooking spray. Spread a little flour out onto your counter.
• • Roll out crescent roll dough and pinch seams together. Cut crescent roll dough into 24 equal-sized squares. Place squares into muffin tin slots.
  • Cut brie into small pieces and place inside the crescent dough squares.
  • Top with a generous spoonful of cranberry sauce, and a little sprig of rosemary.
  • Bake until the crescent dough is a light golden brown (about 15 minutes). Then serve warm!
  • Note: Some folks like to cut off the rind to the brie. This isn’t necessary with brie but feel free to remove that additional rind.

“My new favorite appetizer, yum!”

Recipe compliments of Carlsbad Cravings.

Ingredients:

• 1 package puff pastry (2 sheets, 17.3 oz)
• 1 14 oz. can artichoke hearts (in water, rinsed, drained and chopped)
• ¼ cup mayonnaise
• ¼ cup sour cream
• 1 cup freshly grated mozzarella cheese
• 2 tablespoons canned mild chopped green chilies
• 1 teaspoon garlic powder
• ½ tsp each of onion powder, ground cumin, dried parsley
• ¼ tsp each of paprika, pepper, salt
• Pinch – 1/8 tsp cayenne pepper

Instructions:

• Mix together all of the artichoke dip ingredients in a medium bowl, using only ½ cup mozzarella. Set aside.
• Preheat oven to 400 degrees. Lightly spray two 24-count mini muffin pans with nonstick cooking spray. Set aside.
• Unfold thawed pastries onto a lightly floured surface. Cut each pastry sheet into 36 squared for a total of 72 squared using your pizza cutter. To cut each sheet into 36 squares, cut each sheet into thirds along fold lines, then each third in half. Finally, cut six even rows.
• Add two dough squares perpendicular to each other in 36 muffin cups, pressing down in the center to create an indent for filling (Note, they will only fill half of the second muffin pan.
• Fill each dough cup with 1 tablespoon Artichoke dip. Top dough cups evenly with remaining ½ cup mozzarella cheese.
• Bake at 400 for 15 minutes, or until cheese is melted and turning golden. Wait 5 minutes before removing from muffin tin. Garnish with parsley and bacon if desired.

“We have a couple of vegetarians in my family, so we make this mushroom lasagna with our other favorite holiday recipes!”

Ingredients 

• ½ ounce dried porcini mushrooms rinsed well
• 1 cup water
• 2 pounds portobello mushroom caps (about 10 medium), cleaned and cut into 2- to 3-inch by 1/4-inch slices
• 4 tablespoons olive oil
• Salt and ground black pepper
• 2 large red onions, chopped medium (about 4 cups)
• 8 ounces button mushrooms, cleaned, stems trimmed and broken into rough pieces
• 4 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon plus 1 teaspoon)
• ½ cup dry vermouth
• 3 tablespoons unsalted butter, plus additional for greasing pan
• 3 tablespoons unbleached all-purpose flour
• 3 ½ cups milk
• ¼ teaspoon nutmeg
• ¼ cup minced fresh parsley leaves
• ¼ cup minced fresh basil leaves plus an additional 2 tablespoons
• 8 ounces Italian fontina cheese, rind removed and shredded (about 2 1/4 cups) *If Italian fontina is unavailable, use whole milk mozzarella.
• 1 ½ ounces grated Parmesan cheese (about 3/4 cup)
• 12 no-boil lasagna noodles
• ½ teaspoon grated lemon zest from 1 lemon

Instructions

• Cover porcinis with water in small microwave-safe bowl; cover with plastic wrap, cut several steam vents in plastic with paring knife, and microwave on high power for 30 seconds. Let stand until mushrooms soften, about 5 minutes. Lift mushrooms from liquid with fork and roughly chop (you should have about 3 tablespoons). Strain liquid through fine-mesh strainer lined with paper towel into medium bowl. Set mushrooms and liquid aside.
• Adjust the oven rack to middle position and heat the oven to 425 degrees. Spread portobello mushrooms in an even layer on a rimmed baking sheet and drizzle with 2 tablespoons oil, tossing to coat mushrooms evenly; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and toss again. Roast mushrooms until shriveled and all liquid released from mushrooms has evaporated, about 30 minutes, stirring halfway through cooking time. Set mushrooms aside to cool.

• While portobellos roast, heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onions, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until onions are browned around edges, about 10 minutes. Transfer onions to large bowl and set aside.

• Meanwhile, process button mushrooms in food processor until uniformly coarsely chopped, about six 1-second pulses, stopping to scrape down bowl as needed. Heat remaining 1 tablespoon oil in a now-empty skillet over medium-high heat until shimmering. Add chopped button mushrooms and cook, stirring occasionally, until browned and all moisture has evaporated, 6 to 8 minutes.

• Reduce heat to medium and stir in porcini mushrooms, 1 tablespoon garlic, 1 teaspoon salt, and 1 teaspoon pepper. Cook, stirring frequently, until garlic is fragrant, about 1 minute. Add vermouth and cook, stirring occasionally, until liquid has evaporated, 2 to 3 minutes.

• Add butter and cook until melted. Add flour and cook, stirring constantly, about 1 minute. Slowly add reserved porcini soaking liquid, scraping pan bottom to loosen browned bits. Add milk and nutmeg. Increase heat to medium-high and bring mixture to boil. Reduce heat to medium-low and simmer until sauce has thickened and reached consistency of heavy cream, 10 to 15 minutes (you should have about 4 cups). Remove from heat and stir in 2 tablespoons parsley and 1/4 cup basil.

• Combine fontina and Parmesan in medium bowl. Toss cooled portobello mushrooms with onions in large bowl. Place noodles in 13 by 9-inch ovensafe baking dish and cover with hot tap water; let soak 5 minutes, agitating noodles occasionally to prevent sticking. Remove noodles from water and place in single layer on kitchen towel. Wipe baking dish dry and coat with butter.

• Using rubber spatula, evenly distribute 1 cup mushroom sauce in bottom of baking dish; position 3 noodles on top of sauce. Spread 3/4 cup sauce evenly over noodles followed by 2 cups mushroom-onion mixture and 3/4 cup cheese. Repeat layering of noodles, sauce, mushroom-onion mixture, and cheese two more times. Place 3 remaining noodles on top of last layer of cheese. Spread remaining sauce over noodles and sprinkle with remaining cheese. Lightly spray large sheet of foil with nonstick cooking spray and cover lasagna. Bake until bubbling, about 20 minutes.

• While lasagna is baking, combine remaining 2 tablespoons parsley, 2 tablespoons basil, and 1 teaspoon garlic with zest in small bowl. Increase oven temperature to 500 degrees, remove foil from lasagna, and continue to bake until cheese on top becomes spotty brown, 6 to 8 minutes. Remove lasagna from oven and immediately sprinkle evenly with herb mixture. Cool 15 minutes, then cut into pieces and serve.

“Pasta is good for every and any holiday.”

This vegetarian alternative is Cheesy Baked Pumpkin Pasta With Kale by Sara Jampel and compliments of The New York Times.

Ingredients:

• Butter, for greasing the pan
• 1 pound medium pasta shells or tubes, like conchiglie rigate or penne
• 1 bunch kale (about 1 pound), ribs removed, chopped into bite-size pieces
• ½ teaspoon red-pepper flakes
• 1 heaping tablespoon chopped fresh rosemary, plus more for garnish
• 1 heaping tablespoon chopped fresh thyme, plus more for garnish
• 2 cups water
• About 1 heaping cup coarsely grated Parmesan
• About 1 heaping cup coarsely grated Gruyère
• About 1 heaping cup coarsely grated Fontina or mozzarella
• 1 (15-ounce) can pumpkin purée
• 2 garlic cloves, peeled
• 1 teaspoon kosher salt, plus more for pasta water
• ½ teaspoon black pepper
• ½ cup heavy cream
• ¼ cup vegetable broth
• ½ cup whole-milk ricotta

Instructions:

• Heat oven to 500 degrees and butter a shallow 2-quart/9-by-13-inch baking dish. Bring a large pot of salted water to a boil.
• Cook the pasta in the boiling water for 4 minutes, adding the kale for the last minute.
• Drain the pasta and kale, rinse under cold water, then transfer to a large bowl along with the red-pepper flakes and the chopped herbs.
• In a blender, add the pumpkin, garlic, salt, pepper, cream and vegetable broth. Blend until smooth. (If you don’t want to use a blender, add the pumpkin, salt and pepper to a large bowl and use a spoon to break it up into a smooth mixture.
• Slowly whisk in the cream and vegetable broth until mixture is smooth, then grate in the garlic.)
• Add the sauce to the bowl with the pasta. Add in most of the grated cheese, reserving about 1/2 cup, and stir to coat.
• Transfer the pasta into the baking dish, then dollop the ricotta over top and sprinkle remaining grated cheese.
• Bake for 10 to 15 minutes, until brown and bubbly. If you want the pasta really browned, broil it for 3 to 5 minutes, watching carefully.
• Allow the dish to cool for 5 to 10 minutes, and garnish with additional chopped herbs before serving.

“After I moved home from living in Japan for three years there were so many Japanese dishes that I craved. I learned how to make this Karaage recipe at home. It’s much easier to make than I expected, and delicious every time.”

Recipe compliments of No Recipes.

Ingredients:

• 1/3 cup soy sauce
• 2 tbsp sake
• 25 grams fresh ginger (grated)
• 900 grams skin-on boneless chicken thighs (cut into bite-size pieces)
• 170 grams potato starch
• Vegetable oil (for frying)
• 1/2 lemon (sliced into wedges for serving)

Instructions:

• Whisk the soy sauce, sake, and ginger together in a bowl to combine.
•  Add the chicken and mix well to ensure each piece of chicken is coated with the marinade. Cover and refrigerate, allowing the chicken to marinate for at least 1 hour or up to 4 hours.
• When you are ready to fry the karaage, add 1 inch of vegetable oil in a heavy bottomed pot and heat until the oil reaches 340 degrees F (170 C). Prepare a paper towel-lined rack.
• While you wait for the oil to come up to temperature, dredge the marinated chicken in potato starch to coat each piece evenly and set the pieces of coated chicken on a tray.
• When the oil ready, fry the coated chicken in batches. Don’t overcrowd the pot, and I recommend batching pieces of chicken that are roughly the same size.
• When the karaage hits an internal temperature of 160 degrees F (71 C), transfer them to the prepared rack and let them rest for a few minutes before serving them.

Great for vegetarians, meat eaters, or anyone in between! 

My grandma’s recipe! These enchiladas are a versatile dish. It’s easy to swap the protein and ingredients based on who you’re serving.

Ingredients

• ¼ cup butter
• 1 can (141/2 ounces) chicken or vegetable broth
• ¾ cup water
• 1 cup sour cream
• 1 can (41/2 ounces) chopped green chilies
• Salt and freshly ground pepper to taste
• 12 corn or flour tortillas (8 inch)
• 4 cups protein of your choice (I like Daring’s plant-based chicken)
• 4 cups (16 ounces) Monterey Jack cheese, divided
• 1 bunch green onion, thinly sliced
• Flour (or cornstarch at a 1:2 ratio to make it without gluten!)

Instructions

• Preheat oven to 425 degrees.  
• Grease a 13×9-inch casserole dish.
• Melt butter, add flour, stir until smooth, and cook for 1 minute.  
• Gradually whisk in chicken or vegetable broth and water. 
• Cook over medium heat, stirring until thickened. 
• Stir in sour cream, green chilies, salt and pepper.
• Pour enough sauce in baking dish to cover the bottom of dish. 
• Soften tortillas in microwave for 10 seconds. 
• Combine protein, 2 cups cheese,  ½ cup onion, and ¾ cup sauce. 
• Place ½ cup of protein mixture on each tortilla.  
• Roll up and place in baking dish seam side down.  
• Pour remaining sauce over top.  
• Bake uncovered for 20 minutes. 
• Sprinkle with remaining cheese and onions.  Bake for 5 minutes.

Note: I make a double sauce recipe because I like them very moist.

“Harissa is a flavorful red chili paste. It comes in hot and mild. You can do the mild version and add a little cayenne to spice it up more!” 

Ingredients:

• 1 bunch of carrots
• 3 tablespoons harissa (comes in hot and mild; go for the HOT)
• 2 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 1 teaspoon minced garlic
• 1 teaspoon kosher salt

 Instructions:

• Make sauce (mix all above ingredients, except carrots)
• Preheat oven to 425°F.
• Take small carrots with tops, trim and peel
• Stir together with sauce in a large bowl.
• Spread carrots on sheet pan, cover with aluminum foil, and roast at 425°F until tender, about 20 minutes.
• Remove foil, and cook until caramelized, 5 to 10 more minutes.
• Sprinkle with pistachios; serve immediately.

“My kind of dish — mix everything in one bowl! And it’s more popular than green bean casserole.” 

Ingredients:

• 1 15-ounce can of whole kernel corn, drained
• 1 15-ounce can of cream-style corn
• 1 8.5-ouce package corn muffin mix
• 1 cup of sour cream
• 3 eggs
• 1/4 cup melted butter

Instructions:

• Mix all ingredients.
• Spoon into 13 x 9 inch baking shish sprayed with non-stick cooking spray.
• Bake at 375 degrees for 35-40 minutes.
• Cut into bars or dip with a spoon.

“Our Thanksgiving was always split between traditional stuffing and cornbread dressing so now we make both so everyone is happy!”

Recipe compliments of her 2nd mom and cooking hero.

Ingredients:

• 2-3 packages of Jiffy Corn Muffin Mix
• 4-6 slices bacon, crisp and crumbled (Optional: replace bacon with ground sausage or try it with soy chorizo for a meatless option!)
• 1/2 cup chopped celery
• 1/4 cup chopped onion
• 1/2 cup water
• 1 tsp ground sage
• 1 cup chicken broth

Instructions:

• Prepare cornbread and set aside to cool.
• In a skillet, cook bacon, crumble, set aside.
• In the same skillet add celery, onion, and water.
• Cover and cook until just tender (about 5 minutes).
• Break cornbread into small chunks.
• In a baking dish combine cornbread, bacon, veggie mis, drippings from pan and sage.
• Toss gently and add broth.
• Bake uncovered at 350 degrees for 30 minutes.

“Think you know how to make mashed potatoes? Think again.”

Ingredients:

*All ingredients are based off the amount you plan to cook.

• Yukon gold potatoes
• Chicken broth
• Ghee or butter
• Rosemary or bay leaves optional

Instructions:

• Start with Yukon Gold potatoes — they have the best flavor and texture.
• Chicken broth is the “secret ingredient”  — boil the potatoes in chicken broth.
• After boiling your potatoes, save the “used” broth to make your gravy.
• Add ghee or butter to the potatoes (if you are dairy-free, you can use extra-virgin olive oil instead). No need for cheese or milk (these will reduce the flavor; butter or oil is all you need).
• Feeling fancy? wrap some fresh rosemary and bay leaves in a cheesecloth and add it to the potatoes as they cook.

“In my former life as a pastry chef, this is the recipe I would turn to for Panettone Bread Pudding. It’s always a hit. I recommend doubling the sauce – it goes quickly!”

Sauce Ingredients: 

• 1/2 cup whipping cream 
• 1/2 cup whole milk  
• 3 tablespoons sugar 
• 1/4 cup amaretto liqueur 
• 2 teaspoons cornstarch

Bread Pudding Ingredients: 

• 1 (1-pound) loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes 
• 8 large eggs 
• 1 1/2 cups whipping cream 
• 2 1/2 cups whole milk 
• 1 1/4 cups sugar

Instructions:

To make the sauce:

• Bring the cream, milk, and sugar to a boil in a heavy, small saucepan over medium heat, stirring frequently.
• In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture. Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes.
• Set aside and keep warm. (The amaretto sauce can be made 3 days ahead.
• Cover and refrigerate. (Rewarm before serving.)

To make the bread pudding:

• Lightly butter a 13 by 9 by 2-inch baking dish.
• Arrange the bread cubes in the prepared dish.
• In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge.
• Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.)

Baking:

• Preheat the oven to 350 degrees F.
• Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, and serve. 

Recipe from Giada de Laurentiis on Food Network.

“A nice dip that is great for the holidays!”

Recipe compliments of Delish (online recipe here)

Ingredients

• 1 package cream cheese
• 1/4 c. powdered sugar
• 2 tsp. cinnamon, divided
• 2 tbsp. butter, melted
• 2 tsp. sugar

Instructions

• Combine cream cheese, powdered sugar and 1 teaspoon cinnamon in a medium-sized bowl.
• Beat with a whisk or silicone spatula until the mixture is light, fluffy and no longer lumpy, 2 to 3 minutes. (You could also use an electric mixer.)
• In a separate bowl, combine remaining cinnamon, melted butter and sugar. Mix to combine.
• Pour this mixture into the cream cheese batter, folding it in just enough to create cinnamon-sugar swirls in the dip.
• Serve with graham crackers, apple slices or whatever you’d prefer.

“Part of the magic is in the baking process….”

Ingredients:

• 2 cups + 2 tablespoons all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 12 tablespoons unsalted butter, melted and cooled
• 1 cup light or dark brown sugar
• ½ cup granulated sugar
• 1 egg
• 1 egg yolk
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract (this is optional and the cookies are great with or without)
• 1½ cups semi-sweet chocolate chips (I probably use closer to 2 cups and mix semi-sweet and dark chocolate chips)

Instructions:

• Preheat the oven to 325. Place the oven racks in the upper- and lower-middle positions.
• Whisk together the flour, baking soda, and salt.
• Using an electric mixer on medium speed, beat the butter and sugars until thoroughly blended, 2 to 3 minutes. Beat in the egg, yolk, and vanilla until combined. Reduce the mixer speed to low, add the dry ingredients and beat until just combined. Using a rubber spatula, stir in the chocolate chips.
• Refrigerate the dough for at least 30 min. Once the dough has hardened, instead of rolling into balls with smooth edges, I piece together globs of dough using about 1/4 cup of dough.  I think this is how you achieve the “chunky” look, and the layering of the chocolate chips.
• Bake until the cookies are light golden brown and the outer edges start to set. The centers should still be soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the baking sheets.
• Happy baking!

“This is a favorite from a bakery in my hometown.”

Ingredients:

• 1/2 cup Margarine (softened)
• 1/4 cup sugar
• 1 1/4 tsp. cinnamon
• 1 Tsp. Vanilla
• 3 Tsp. Hot Water
• 1/4 Cup Pecans
• 1 1/4 cup Flour (pastry flour if you have it)
• 1 cup confectioner’s sugar

Instructions:

• Preheat the oven to 275 degrees F. Line cookie sheets with parchment paper.
• By hand, cream the butter and sugar until smooth. (the heat from your hand with continue to soften the butter).
• Add the vanilla.
• Gradually add the flour and continue to mix, by hand until combined.. Mix in the pecans with a spatula.
• With floured hands, take out about 1 tablespoon of dough and shape into a crescent or roll into a small ball.
• Place onto prepared cookie sheets.
• Bake for 40 minutes.
• When cool enough to handle but still warm, roll in additional confectioners’ sugar and place on a cookie sheet.
• Place the cookies that have been rolled once in the confectioner sugar, in the freezer for at least 30 minutes.
• Remove and re-coat each cookie with the confectioner sugar.
• Store in an airtight container for maximum freshness

“Life is short. Make it sweet!”

Recipe compliments of Food & Wine (online recipe here)

Ingredients:

• One can 15-ounce can pumpkin puree
• ½ cup light brown sugar
• ¾ teaspoon ground ginger
• ¾ teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• Pinch of freshly grated nutmeg
• ¾ cup granulated sugar
• 1-1/2 cups mascarpone cheese
• 2-1/2 cups heavy cream
• 2 cups brewed coffee, cooled
• Two 7-ounce packages dry ladyfingers
• Chocolate shavings and candied ginger for garnish

Instructions:

• In a large bowl, whisk the pumpkin puree with the brown sugar, ginger, cinnamon, salt, nutmeg and 1/2 cup of the granulated sugar.
• Add the mascarpone and 1 1/2 cups of the heavy cream.
• Using an electric mixer, beat the pumpkin mixture at medium speed until soft peaks form; do not overbeat.
• In a medium bowl, whisk the brewed coffee with 2 tablespoons of the granulated sugar until it’s dissolved.
• Dip both sides of 6 ladyfingers in the coffee and arrange them in a single layer in a 4-quart trifle dish.
• Spread 1 cup of the pumpkin mousse on top. Repeat the layering 5 more times, ending with a layer of the pumpkin mousse.
• Cover and refrigerate the tiramisu overnight.
• In a large bowl, using an electric mixer, beat the remaining 1 cup of cream with the remaining 2 tablespoons of granulated sugar until soft peaks form.
• Dollop the whipped cream over the tiramisu, garnish with shaved chocolate and candied ginger and serve.
• The tiramisu can be refrigerated for 2 days.

“When I got hired at Knowland my sister made this for me, it lasted 3 days in my house (and I live alone) so good!”

Recipes compliments of my sister found on Weight Watchers.

Ingredients:

• Egg white(s) 4 large, at room temperature
• ¼ tsp Cream of tartar
• ⅛ tsp table salt
• 1 cup sugar, superfine variety
• ¼ cup, sifted unsweetened cocoa powder
• ½ cup mascarpone
• ½ cup low fat cream cheese
• 4 oz, Neufchatel, softened
• 1½ tbsp, granulated sugar
• 1 tbsp low-fat milk
• ½ tsp vanilla extract
• ½ pound strawberries, hulled and sliced
• 1 oz bittersweet chocolate

Instructions:

• Preheat oven to 250°F. Line large baking sheet with parchment paper.
• To make meringue, with electric mixer on medium speed, beat egg whites, cream of tartar, and salt in large bowl until soft peaks form when beaters are lifted. Add superfine sugar, 2 tablespoons at a time, beating until stiff, glossy peaks form.
• Sift cocoa over beaten whites in three additions, gently folding with rubber spatula just until cocoa is incorporated, being careful not to deflate the meringue. Spoon meringue onto prepared baking sheet and spread to form 9-inch nest with 1-inch- high edge.
• Bake meringue 1 1/2 hours. Turn oven off and let meringue cool in oven 2 hours. Remove from oven and slide meringue with parchment onto wire rack and let cool completely.
• To make filling, with electric mixer on medium speed, beat together mascarpone, cream cheese, milk, granulated sugar, and vanilla in medium bowl until smooth.
• To serve, transfer meringue to serving plate. Spoon mascarpone mixture into center of meringue and top with strawberries. Using vegetable peeler, shave chocolate over berries. Using serrated knife, cut pavlova into 12 wedges and serve immediately.

“An old family ‘Italian biscotti recipe’ passed down that I like to share with the world! Great for all holidays, birthdays or showers where you can switch up the dough into letter, shapes, numbers and more, as well as change the frosting colors and flavors to fit the taste buds or occasions.”

Ingredients:

For the cookies

• 1/2 cup butter softened
• 1/2 cup granulated sugar
• 3 eggs
• 1 1/2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 cup rainbow sprinkles

For the frosting

• 2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 3 tablespoons heavy cream can also use milk

Instructions:

• Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or nonstick silicone baking mats.
• Place the butter and sugar in the bowl of a mixer, then beat for 2-3 minutes or until light and fluffy.
• Add the eggs, vanilla extract. Beat until smooth.
• Add the flour and baking powder to the bowl. Beat until just combined.
• Use lightly damp hands to roll 2 tablespoons of dough into a smooth ball. Repeat with remaining dough.
• Place the cookies 2 inches apart on the baking sheets.
• Place the sheets of cookies in the freezer to chill for 20 minutes.
• Bake each pan of cookies for 9-11 minutes, or until edges are lightly browned.
• Transfer the cookies to a rack and cool completely.

“It’s not a holiday if my family doesn’t have these, they’re usually gone in a day. Not only do they taste amazing they’re beautiful too!”

Recipe compliments of a passed down family recipe.

Ingredients:

• 4 large eggs
• 2 cups sifted sugar
• 4 cups of sifted flour
• 2 tsp of fresh baking power (must be fresh)
• Anise seeds

Instructions:

• Beat 4 large eggs for 20 – 30 minutes.
• Slowly add 2 cups of sifted sugar while continuing to beat. Measure the sugar, then sift.
• While continuing to beat, slowly add 4 cups of sifted flour mixed with 2 tsp baking powder. Sift first, then scoop out 4 cups from sifted flour. Mix as much as you can with the mixer and then mix the remainder by hand.
• Chill for 2 hours.
• Butter or oleo baking sheets and sprinkle with anise seed. Roll out dough with regular rolling pin. Leave dough kind of thick because you with then roll then out with a springerle rolling pin (if you do not have one you can roll them out and skip this step). Now roll with springerle rolling pin. Cut cookies apart and place on prepared baking sheets. They only need to be about 1/2” apart.
• Cover with paper towel and let set overnight. The next morning bake at 300 degrees for 15 minutes.

“A yummy dessert. Enjoy!”

Ingredients:

• 1 1/2 cups creamy peanut butter (don’t use natural peanut butter, too oily)
• 1 cup unsalted butter (room temp)
• 1/2 teaspoon vanilla extract
• pinch of salt
• 4 cups powdered sugar
• 4 cups semi -sweet chocolate chips (I used coffee flavored choc chips last year & they were a hit!!)
• 1/4 cup vegetable shortening.

Instructions:

• Line cookie sheet with wax or parchment paper & set aside
• In large bowl stir peanut butter softened butter, vanilla extract & salt with a wooden spoon. Add the powdered sugar, a little at a time, stirring it into the mixture until its completely mixed.
• Roll the peanut butter mixture into 1- inch balls and set them up on the lined cookie sheet & insert a toothpick into the top (circular toothpicks works better). Chill in freezer until they are hard (30 minutes)
• In a heatproof medium bowl, combine choc chips & shortening. Place the bowl over a small saucepan with 1 inch water on low heat (I just melted mine in the microwave and it was fine) Stir until completely melted and smooth. Holding by the toothpick, dip the peanut butter balls in the chocolate leaving only a small circle at the top not covered. Place the balls back on the cookie sheet and refrigerate until chocolate is set, about 2 hours.
• Once they are set you can remove the toothpick. You can just run your finger over the peanut butter to cover the hole from the toothpick if you choose.
• Store in an airtight container with wax paper between layers in the refrigerator for up to 1 month.

Being from the Cape, cranberries are a staple ingredient for us. So, inspired by a Cape Codder drink (vodka and cranberry), I “invented” this tasty treat for my little niece and nephew to enjoy when we all cheer at the holiday table!

Ingredients:

• 3 oz cranberry juice
• 3 oz ginger ale
• Fresh cranberries (optional)

Instructions:

• Combine ingredients
• Serve over ice and garnish with fresh cranberries (if possible)

“Cozy up on chilly nights with hot apple cider (that doubles as aromatherapy.)”

Recipe published by Bon Appetit.

Ingredients:

(Makes 12 Servings)

• 1-gallon apple cider, preferably fresh (the darker, the better)
• 1 Tbsp. allspice berries
• 1 tsp. freshly grated nutmeg
• 4 whole cloves
• 3 3″ cinnamon sticks
• 1 vanilla bean, split lengthwise
• Brandy, Calvados, bourbon, or spiced rum (optional)

Instructions:

• In a large pot, add 1 gallon of apple cider, 1 tablespoon of allspice berries, 1 teaspoon of freshly grated nutmeg, 4 whole cloves, and three 3″ cinnamon sticks.
• Split and scrape the seeds from 1 vanilla bean and add both the seeds and the scraped pod to the pot.
• Heat the cider over medium heat until it comes to a simmer.
• Reduce the heat to medium-low and continue cooking just below a simmer for about an hour until the flavors meld and the cider has slightly reduced.
• Pour the spiced apple cider through a sieve into a separate heatproof punch bowl or pot, removing any solid particles using the sieve.
• Then, serve the hot apple cider in mugs. Option to add brandy, Calvados, bourbon, or spiced rum if you wish.

“Refreshing drink for the whole family during the holidays!”

Recipe courtesy of Martha on Allrecipes.com.

Ingredients:

• 2 (12 fluid ounces) cans or bottles ginger ale or ginger beer
• 1 cup granulated sugar
• 1 ½ cups prepared lemonade
• 2 cups ice

Instructions:

• Combine ginger ale, sugar, lemonade, and ice in a large punch bowl.
• Stir to blend well and serve.