12 Days 'Til Christmas Recipes

Holiday Ice Cream Toppings Gift Basket
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Holiday Ice Cream Toppings Gift Basket


  • 4 ounces (1 stick) butter, unsalted
  • 2 cups packed dark brown sugar
  • 2½ cups heavy whipping cream, divided
  • 6 tablespoons bourbon
  • 1½ teaspoons kosher salt
  • 2 cups toasted pecan halves (kept separate)
  • ½ cup light corn syrup
  • 6 ounces hot chocolate mix
  • 6 ounces bittersweet chocolate chips

Two homemade dessert sauces and an ice cream scoop make an excellent gift basket idea for the busy holiday season. Add vanilla ice cream and dessert is done! It’s also fun, homemade gift the whole family will enjoy. Warm butterscotch with a kick of bourbon and sprinkling of toasted pecans over a scoop of vanilla ice cream will excite the adults, while the kids save room for a signature Hot Chocolate Fudge sundae.

Include serving instructions with basket: Rewarm sauces over medium-low heat until just heated through. Stir toasted pecans into sauce just before serving. Spoon over vanilla ice cream and enjoy!

  • Prep Time: 75 minutes
  • Cook Time: 10 minutes
  • Serves: N/A

1. To prepare Bourbon Butter Pecan Sauce, melt butter in a heavy bottomed sauce pan over medium heat. Add dark brown sugar all at once; stir with wooden spoon until incorporated.

2. Cook 3 to 5 minutes, stirring infrequently, until mixture changes from wet sand look into a smooth molten liquid sauce.

3. Add 1 ½ cups cream, lower heat to medium-low, and whisk until combined. Cook 10 minutes, stirring frequently.

4. Transfer to glass bowl and cool to room temperature. Add bourbon and salt; stir until combined. Package as desired; refrigerate.

5. To prepare Hot Chocolate Fudge Sauce, bring 1 cup cream, corn syrup and hot chocolate mix to boil and simmer in a heavy bottomed sauce pan over medium heat for 2 minutes. Add chocolate chips and remove from heat; stir until melted and smooth.

6. Package as desired; refrigerate.

7. Bundle two dessert sauces, toasted pecans and an ice cream scoop in a holiday basket.

Maids a Milking Dunkable Sandwich Cookies
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Maids a Milking Dunkable Sandwich Cookies

Ingredients for the Cookies

  • 1 cup sugar
  • ½ cup cocoa powder
  • 1 ½ cup flour
  • 1 t. baking soda
  • ½ t. baking powder
  • ½ t. salt
  • 1 stick butter
  • 1 egg

Ingredients for the Filling

  • ½ cup butter
  • ½ cup solid shortening
  • 3 cups powdered sugar
  • 1 t. vanilla
  • 2 T. heavy cream
  • pinch of salt

On the eighth day of Christmas, my true love gave to me . . . eight chocolate cream filled cookies perfect for dunking in milk! And eight won’t be enough, trust us. These are a perfect imitation of one of America’s favorite cookies, only homemade so you can make them any size you want.

These cookies will spread when baking. The ones pictured were made with about a tablespoon of dough per cookie and flattened out--and they continued to spread during baking. If you want smaller cookies, just use less dough.

· Prep Time: 30 mins.
· Cook Time: N/A
· Serves: N/A

1. Preheat oven to 375˚.

Grease or line two baking sheets with parchment paper.

  1. Mix together dry ingredients.
  2. Add the butter and egg and mix together.
  3. Form a ball with about a teaspoon for each cookie, depending on the size you want.
  4. Using the bottom of a glass dipped in a little sugar, flatten each ball.
  5. Bake 10 minutes.
  6. Let cool, then fill.

Beat butter and shortening together.

  1. Add powdered sugar, vanilla, and cream.
  2. Mix together until smooth.
  3. Spread on one cookie and top with a second to make a "sandwich."
Prickly Pear Christmas Cactus Blossoms
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Prickly Pear Christmas Cactus Blossoms

Ingredients for the Cookies

  • 2 cups brown sugar
  • 1 cup butter, softened
  • 1 tablespoon pure vanilla extract
  • 5 tablespoons prickly pear syrup
  • 2 eggs
  • 3 cups white flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • Pinch of salt

Ingredients for the Filling

  • 3 tablespoons meringue powder
  • 8 tablespoons warm water
  • 4 cups powdered sugar
  • 2 tablespoons prickly pear syrup
  • As needed red food coloring

Don’t worry about pricking yourself on these Prickly Pear Christmas Cactus Blossoms when you reach in—the prickly pear syrup makes for a unique flavor profile that adds a fun southwestern touch.

· Prep Time: 20 minutes
· Cook Time: 11 minutes
· Serves: 24

1. Preheat oven to 350°F.

1. Mix vanilla, brown sugar, prickly pear syrup and butter together.

2. Add in eggs and blend well. Gradually add dry ingredients.

3. Portion tablespoons of cookie dough on cookie sheets.

4. Bake on ungreased cookie sheet for 9 to 11 minutes.

1. Combine ingredients, add red food coloring to desired shade, and pour over cookies on a wire rack.

2. Glaze will run off and evenly distribute across the cookie once they are flooded.

Herb Butter for Turkey
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Herb Butter for Turkey


  • ¾ cup unsalted butter, room temperature
  • 1/3 cup finely chopped green onion tops
  • ¼ cup chopped fresh parsley
  • 2 tablespoons chopped fresh thyme
  • 1 ½ tablespoons chopped fresh sage
  • 1 tablespoon horseradish cream sauce
  • 1 ½ teaspoons salt
  • 1 ¼ teaspoons coarsely ground black pepper

This herb-rich compound butter can really enhance the flavor of your holiday turkey, especially if you apply it under the bird’s skin. By massaging the turkey meat with this flavorful butter, you’ll end up with a delicious, juicy Thanksgiving turkey everyone will absolutely love.

  • Prep Time: 10 minutes
  • Cook Time: N/A
  • Serves: 16

1. Whisk all ingredients in medium bowl.

2. Cover and chill.

3. Bring to room temperature before using.

Lords a Leaping Spicy Hot Chocolate
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Lords a Leaping Spicy Hot Chocolate


  • 4 cups whole milk
  • ⅓ cup cocoa powder
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon chipotle powder
  • ½ tsp. cayenne

On the tenth day of Christmas, my true love gave to me . . . a rest from so many cookies and some wonderfully spicy hot chocolate to wash them all down! We figured there was nothing like a little chipotle to bring out the best in chocolate and wake you up after tasting cookie after cookie after cookie. If this hot chocolate doesn't thicken to your liking, the trick is simply to add a little cornstarch.

· Prep Time: 10 minutes
· Cook Time: 5 minutes
· Serves: 4 people

1. Add all ingredients together in saucepan.

2. Heat over medium heat until simmering.

Roasted Butternut Squash & Sage Flatbread
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Roasted Butternut Squash & Sage Flatbread


  • 2 pieces flatbread or naan bread
  • As needed, olive oil
  • As needed, prepared Alfredo sauce
  • As needed, fresh sage leaves
  • As needed, butternut squash, peeled, roasted, 2-inch slices, seasoned with salt and pepper
  • As needed, shaved Parmesan cheese
  • As needed, crumbled blue cheese

This appetizer pizza pairs the flavors of roasted butternut squash and fresh sage with creamy-rich Alfredo sauce, shaved Parmesan cheese and melting bits of crumbled blue cheese-baked golden and delicious on artisan flatbread. For this easy-to-assemble pizza, add toppings as needed, based on the size of flatbread you are using in recipe. For added convenience, alternate whole butternut squash with refrigerated diced butternut squash.

· Prep Time: 10 minutes
· Cook Time: 5 minutes
· Serves: 12

1. Preheat oven to 425°F.

2. Brush each flatbread lightly with olive oil.

3. Spoon Alfredo sauce lightly over each flatbread. Arrange sage leaves and roasted butternut squash pieces on each flatbread. Top with shaved Parmesan cheese.

4. Bake uncovered until bubbly and golden.

5. Remove from oven; immediately top with crumbled blue cheese.

6. Serve cut into random sized pieces.

Coal in your Stockings Cookies
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Coal in your Stockings Cookies


  • 1 stick butter, softened
  • 1 ½ cups brown sugar, packed
  • 1 teaspoon baking powder
  • 1 tablespoon instant coffee (we used Nescafe Instant Dark Roast)
  • 1 tablespoon pure vanilla extract
  • 2 large eggs
  • ¾ cup unsweetened cocoa powder
  • 1 ½ cups all-purpose flour
  • 1 ½ cups raspberry chocolate chips (or plain chocolate chips)
  • ½ cup dried blueberries (or dark raisins)

What’s going to be in your stocking? If it’s like our fun Christmas stocking cookie jar, it just might be coal! However, that doesn’t necessarily mean you’ve been bad this year—it just means you get to eat a delicious lump of chocolate that you can customize to your own tastes. Warning: this recipe will make your house smell like Christmas!

· Prep Time: 20 minutes
· Cook Time: 12 minutes
· Serves: 36

1. Preheat oven to 350°F.

2. Cream butter, brown sugar, baking powder, instant coffee, and salt, and vanilla.

3. Add eggs and mix together.

4. Add mocha powder and flour and mix until batter is a heavy dough-like consistency.

5. Add chocolate chips and dried fruit.

6. Drop cookies onto parchment paper on a cookie sheet, allowing rough edges. If you prefer, you can roll them into balls.

7. Bake 12 minutes.

8. Immediately upon removing them from the oven, take two butter knives and quickly shape each cookie into a lump of coal, flattening the top and pushing the sides together so the shape is rough.

Old Fashioned Bread Stuffing
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Old Fashioned Bread Stuffing


  • 12-14 cups stale bread crumbs
  • 2 sticks butter
  • 1 ½ cups chopped onion
  • 1 cup chopped celery, with leaves
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • 4 teaspoons poultry seasoning
  • Chicken broth

Mrs. Cratchit probably used a recipe similar to this to serve husband Bob, Tiny Tim and the rest of the family when she stuffed the Christmas goose. It’s a classic, traditional recipe for a reason—because it’s good!

· Prep Time: 20 minutes
· Cook Time: 45 minutes
· Serves: 6

1. Preheat oven to 350°F.

2. Melt butter in frying pan.

3. Add onion and celery and cook until softened but not browned.

4. Combine butter mixture with breadcrumbs and seasonings.

5. For a moist dressing, add chicken broth as desired.

6. Place in a 9x13 pan and bake for 45 minutes or until warmed through.

Geese a Laying Eggnog Bars
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Geese a Laying Eggnog Bars


  • ½ cup butter
  • ½ cup sugar plus ¼ cup sugar
  • 1 cup flour
  • 5 egg yolks
  • 1 ¼ cups whipping cream
  • 1 tablespoon rum
  • ¼ teaspoon nutmeg
  • additional nutmeg to sprinkle on top of finished bars

On the sixth day of Christmas, my true love gave to me . . . six Eggnog Bars! Or, take just one (if you can stop). These great bar cookies are rich with a custard layer that is unusual for a cookie. You can substitute brandy for the rum or use flavoring instead of alcohol. In a pinch, a little molasses mixed with water will replace the flavoring.

· Prep Time: 10 minutes
· Cook Time: 80 minutes
· Serves: 16


1. Preheat oven to 350°F.

2. Line bottom and sides of a square baking pan with foil for ease in removing bars.

3. Mix together flour, sugar and butter.

4. Press into the bottom of the foil and bake for 20 minutes.

5. Reduce oven heat to 300°F.

6. Beat together egg yolks and 1/4 cup sugar until thick and golden.

7. Add cream, flavoring, and 1/4 teaspoon nutmeg and mix thoroughly.

8. Pour over baked layer.

9. Return to oven and bake for 50 minutes.

10. Test custard by inserting a knife in the center; if it comes out clean custard is set.

11. Let cool, then sprinkle with additional nutmeg and remove foil.

12. Cut into bars and serve (refrigerate until serving).

Christmas Wine Linzers
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Christmas Wine Linzers

Ingredients for the Cookie

  • ⅔ cup sugar
  • 2 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • 1 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla

Ingredients for Frosting

  • 1 cup Gluhwein (recipe below)
  • 3 cups powdered sugar

Ingredients for the Gluhwein

  • 1 bottle merlot
  • 6 whole cloves
  • 1 cinnamon stick
  • 1 orange

Linzer cookies are usually jam filled, with a window that can make them as beautiful as stained glass. The perfect cookie to decorate your holiday table—if you can keep them safe from those who want to sneak a bite!

  • Prep Time: 80 minutes
  • Cook Time: 13 minutes
  • Serves: 24


1. Preheat oven to 350°F.

2. In a medium size mixing bowl cream together butter, sugar cinnamon and vanilla. Add in egg and salt.

3. Mix in baking powder and flour.

4. Divide dough into four balls, cover and refrigerate for at least an hour.

5. Roll out dough to ¼-inch thickness.

6. If not using a linzer cookie cutter:

7. Take your larger cookie cutter and cut cookies from the first two balls of dough, place on a parchment lined baking sheet and bake for 11-13 minutes.

8. On a sheet of parchment paper, roll out the remaining dough, again using the larger cookie cutter to cut out shapes.

9. Then with the smaller cookie cutter cut the center out of each larger cookie, making sure you have an even amount compared to the first two batches made.

10. Transfer parchment carefully to a baking sheet, bake for 11 minutes.

11. Transfer to wire rack to cool.


13. Combine ingredients in a mixer, mix until thick and glossy.

14. Ice the larger cookie to the edges, and then immediately place the other outline shape on top. The frosting will dry smooth and glossy and hold the cookies together.

15. If you need to make your own Gluhwein, simmer a bottle of merlot on stovetop with clove and sliced orange and a cinnamon stick for an hour, remove from heat and cool.

Candy Cane Mimosa
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Candy Cane Mimosa


  • 2 ounces Sprite® Cranberry
  • 2 ounces ginger ale
  • 1 hearty dollop of whipped cream
  • 1 candy cane, for garnish

This no-alcohol recipe allows kids, and adults who are kids at heart, be part of the fizzy fun with a glass of sugar and spice. The flavors of spiced apple, tart cranberry and ginger soda pair with the peppermint and bubbles, while the whipped cream and candy cane add a sweet surprise!

· Prep Time: 5 minutes
· Cook Time: N/A
· Serves: 1

1. Add liquid ingredients to a glass filled with ice, top with whipped cream, finish with a candy cane garnish.

Coconut Eggnog
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Coconut Eggnog


  • 3 cans coconut milk
  • 6 egg yolks, large
  • ¾ cups spiced rum or brandy (optional)
  • ¾ cup honey
  • 1 teaspoon nutmeg, ground
  • 1 teaspoon cinnamon, ground

Coconut Eggnog blends the best of two worlds, putting flavorful coconut milk into a more traditional homemade eggnog. Perfect for sitting by the fireside over the holidays! This recipe is dairy-free and can be served with or without alcohol.

· Prep Time: 20 minutes
· Cook Time:12 minutes
· Serves: 12


1. Place all ingredients except alcohol into a high-powered blender and blend until smooth.

2. In a medium saucepan, carefully heat the mixture over low heat; do not let it boil.

3. When it begins to thicken, it’s ready.

4. Chill in the refrigerator for several hours or overnight, then whisk in alcohol just before serving.

Christmas Wassail
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Christmas Wassail


  • 3 oranges
  • 25-30 whole cloves (or more depending on your design)
  • 1 gallon apple cider
  • 6-10 cinnamon sticks
  • ½ cup vodka
  • ½ cup brandy

For centuries, Wassail punch was served in England from Christmas Eve till the Twelfth Night. Of course, you can enjoy it throughout the holidays, and flavor it to your personal taste. Start with a little of each spice and add more gradually until it suits you.

· Prep Time: 15 minutes
· Cook Time: 60 minutes
· Serves: 25

1. Preheat oven to 350°F.

2. Push cloves into each orange making a design and bake for 1 hour.

3. Mix all the ingredients (including the oranges) in a large pot and simmer.

4. Serve hot.

Fruitcake Drop Cookies
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Fruitcake Drop Cookies


  • 3 cups flour
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon baking soda
  • 1 cup butter, softened
  • 1 cup light brown sugar
  • 3 eggs
  • ½ cup whole milk
  • 1 tablespoon vanilla
  • 1 tablespoon almond
  • 1 cup pecans
  • ½ cup walnuts
  • ½ cup almonds
  • 1 cup red and green candied cherries, chopped
  • 1 cup coarsely chopped candied pineapple or orange
  • 1 cup golden raisins

Are you a fruitcake lover but want it in small doses? These Fruitcake Drop Cookies are perfect to give you the best of the flavors in an easy-to-make traditional cookie. You can use regular raisins, add chopped dates, or mix up your candied fruits with whatever you like--this recipe is flexible when it comes to the add-ins.


1. Preheat oven to 300 degrees.

2. Sift together first four ingredients.

3. Cream butter and sugar.

4. Add eggs, then sifted flour mixture.

5. Add milk until dough is soft.

6. Add flavorings.

7. Add rest until thoroughly mixed.

8. Drop onto sheet. Bake until bottoms are lightly browned, usually 25 minutes.

Turtle Dove Tarts
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Turtle Dove Tarts


  • 1 box or bag of sugar cookie mix (or two smaller size)
  • butter and egg according to mix directions
  • (2) 14-ounce bags of caramels
  • ⅓ cup whipping cream
  • ¾ cup dark chocolate chips
  • ½ - 1 cup chopped pecans, or use whole

On the second day of Christmas, my true love gave to me . . . luscious little tarts filled with chocolate, caramel and pecans! If you make these with your kids, let them open the caramels. The anticipation will be part of the fun!

Divide out your dough into the individual mini-muffin tins before shaping them, and you'll be sure to use the right amount of dough to use it all up. Also, between bakings, use a melon baller to help form the cup shape after the first eight minutes of baking--it will save your fingers getting burned and give you a perfect shape!

· Prep Time: 20 minutes
· Cook Time: 10 minutes
· Serves: 36

1. Preheat oven to 375°F.

2. Lightly spray or grease mini-muffin pan.

3. Make dough as directed, using butter and egg.

4. Divide and press into muffin cups, covering the bottom and sides.

5. Bake for eight minutes and remove from oven.

6. While still hot, gently press to form a cup.

7. Return to oven and bake an additional two minutes or until lightly brown.

8. Remove from oven.

9. While still warm, put about 4-6 chocolate chips into each cup.

10. In saucepan or microwave safe container, heat caramel and cream together until caramels melt. If using a microwave, heat in 30 second intervals and stir in between each.

11. Spoon caramel mixture into each cup, filling almost to the top.

12. Sprinkle or place pecans on top and let cool before removing from the muffin tin.

Holiday Gingerbread
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Holiday Gingerbread


  • 3 cups flour, sifted
  • ¼ teaspoon kosher salt
  • ¾ teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground clove
  • ½ cup (1 stick) unsalted butter, room temperature
  • ½ cup dark brown sugar, packed
  • 1 egg
  • ½ cup molasses

Gingerbread cookies are wonderful any time of year, but there’s something magical about them during the holidays. They’ve got to be one of the all-time great holiday cookies. Plus, Gingerbread will fill your house with the rich and spicy aromatics of gingerbread holiday cookies during the holidays! This flavorful cookie dough can be rolled and cutout in various shapes or can be used to make a gingerbread house that’s fun to decorate with frosting, candy and other edible treats.

· Prep Time: 75 minutes
· Cook Time: 10 minutes
· Serves: N/A

1. Sift flour, salt, baking soda, ginger, cinnamon, nutmeg and clove together.

2. In bowl or electric mixer, cream butter and dark brown sugar. Add the egg and molasses and mix until well incorporated. Gradually add the flour mixture and again mix until well incorporated.

3. Divide dough in half and wrap each half in plastic wrap. Refrigerate dough for at least an hour or overnight.

4. Preheat oven to 350F.

5. Roll dough to ¼–inch thickness on a lightly floured work station. (Note: If dough is wet and sticky, dust with flour and knead dough to work in flour. Repeat as necessary for a soft smooth dough.)

6. Use cookie cutters to make various shaped gingerbread cookies or cut out pieces to make a gingerbread house.

7. Bake gingerbread cut outs on parchment-lined sheet pan spaced ½-inch apart for 8 to 10 minutes. Let rest on cooling rack. Decorate as desired.

Oatmeal Pecan Cookies
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Oatmeal Pecan Cookies


  • 16 tablespoons (2 sticks) unsalted butter, plus more for greasing baking sheets
  • 1 cup sugar
  • 1 cup light brown sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons milk
  • 2 eggs
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups quick-cooking oats
  • 1 ½ cups roughly chopped pecans

Oatmeal Pecan Cookies make a great cookie to put out for your guests at the holidays–or any time! These keep well in a cookie jar or covered container.

· Prep Time: 15 minutes
· Cook Time: 9 minutes
· Serves: 12

1. Preheat the oven to 350°F.

2. Lightly grease two large baking sheets or line them with parchment paper.

3. Cream the butter with the sugars in the bowl of an electric mixer until well blended and fluffy. Add the vanilla, milk, and eggs and mix just until well blended.

4. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Add to the egg mixture and mix well.

5. Stir in the oatmeal and pecans.

6. Spoon the batter out by teaspoonfuls onto the cookie sheets, in several batches if necessary.

7. Bake until the cookies are lightly browned, about 9 minutes.

8. Cool the cookies on racks.

Refrigerator Pickled Green Beans
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Refrigerator Pickled Green Beans

Refrigerator Pickled Green Beans are the perfect antidote to a rich ham dinner. These crunchy pickled green beans add a craveable tangy-sweet flavor note to dinner. This recipe makes two pints, which is enough for a crowd or several small gatherings. This basic pickle recipe also works great for other veggies such as cauliflower, carrots or peppers.

Prep Time: 24 hours
Cook Time: 5 minutes
Serves: 8

1. In a small noncorrosive saucepan, combine cider vinegar, white wine vinegar, water, sugar, garlic, salt, pepper, mustard seeds and dill sprigs.

2. Heat over medium heat until sugar is dissolved, and mixture is just coming to a boil.

3. Remove from heat and cool.

4. Fill a large pot with water and bring to a boil; add green beans and heat for 30 seconds.

5. Drain off hot water and plunge blanched green beans into ice water to stop cooking process. Drain.

6. Arrange blanched green beans in 2 pint-size canning jars; add pickling liquid to each jar, cover and refrigerate for 24 hours before using.

Rustic Fig and Cranberry Spritz Cookies
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Rustic Fig and Cranberry Spritz Cookies

A delicious mingling of fig and cranberry makes this seasonal cookie a delight. For best results it requires a cookie press.

· Prep Time: 15 minutes
· Cook Time: 12 minutes
· Serves: 48

1. Preheat oven to 350°F.

2. Put flour, baking soda, salt and spices into a small mixing bowl. Whisk to combine, set aside.

3. In a large mixing bowl combine butter and sugars.

4. Using a hand or stand mixer fitted with the beaters/paddle, mix until light and fluffy.

5. Add vanilla and then eggs, on at a time until completely combined.

6. Fit an electric cookie press with desired disc and load cookie dough to the MAX fill line.

7. Press cookie dough out onto an ungreased/unlined baking pan, about an inch apart.

8. Bake 12 minutes or until lightly golden around the edges.

9. Top with fig preserves or fresh cranberry sauce.

10. Let cool.

Sweet Potato Pecan Pie
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Sweet Potato Pecan Pie


  • 1 refrigerated 9-inch pie crust, unbaked
  • 1 cup cooked, peeled sweet potatoes (about 3 sweet potatoes)
  • 1 tablespoon butter, melted
  • 2 tablespoons heavy cream
  • ¼ cup brown sugar, packed
  • 2 tablespoons white sugar
  • 1 medium egg, slightly beaten
  • 1 tablespoon vanilla extract
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ¾ cup sugar
  • ¾ cup light corn syrup
  • 2 medium eggs
  • 2 tablespoons butter, melted
  • 1 tablespoon vanilla extract
  • 1 cup pecan halves

Silky-rich sweet potato pie topped with a layer of golden caramelized pecan pie, this authentic Southern pie offers a standout dessert for the holidays. Wonderful topped with a scoop of cinnamon ice cream or a dollop of whipped cream. This dessert is surely destined to be a holiday tradition.

· Prep Time: 30 minutes
· Cook Time: 1 ¾ hour
· Serves: 8

1. Preheat oven to 325°F.

2. Unroll pie crust; press into an 8-inch pie pan and crimp edges. Refrigerate 15 minutes.

3. Mash sweet potatoes with butter and cream; reserve.

4. Combine brown sugar, 2 tablespoons white sugar, 1 egg, 1 tablespoon vanilla extract, salt, cinnamon and nutmeg in electric mixer bowl with reserved sweet potato mixture. Beat on medium speed for 2 to 3 minutes, or until smooth. Set aside.

5. Combine ¾ cup white sugar, corn syrup, 2 eggs, 2 tablespoons melted butter and 1 tablespoon vanilla extract in electric mixer bowl. Blend on low speed for 1 minute or until completely blended. Add pecans and stir to blend. Set aside.

6. To assemble pie: spoon sweet potato mixture evenly into the chilled pie crust. Carefully pour pecan mixture over sweet potato mixture.

7. Bake for 1 ¾ hours or until filling is set and crust is golden brown.

8. Cool before slicing.