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Holiday Recipes

Chocolate Dipped Peppermint Cookies
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Chocolate Dipped Peppermint Cookies
Course:
Dessert
Yield:
48 cookies
Time:
20 minutes to prep / 8 minutes to cook
Ingredients

Ingredients:

  • 1 cup butter-flavored Crisco shortening (solid)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/3 cups peppermint crunch baking chips

Ingredients for Chocolate Dip

  • 1/2 teaspoon mint flavoring
  • 1 tablespoon liquid shortening
  • 1 cup dark chocolate chips

Directions:

  1. Preheat oven to 375°F.
  2. Cream shortening, sugar, and brown sugar.
  3. Add eggs and vanilla.
  4. Mix in flour, salt, and baking soda and mix lightly.
  5. Stir in baking chips before dough forms; mix all together until dough is packed.
  6. Shape in to a log, cover with parchment or plastic wrap, and refrigerate overnight (or several hours).
  7. When ready to use, slice log into about 1/4 –inch slices. Any smaller may make them crumble.
  8. Place on parchment paper on baking sheet and bake for 7-8 minutes. Bottoms will be brown - do not judge by the top of the cookie!
  9. Cool thoroughly.
  10. In the meantime, using a microwave, melt chocolate chips with liquid shortening and mint flavoring. Use bursts of no more than 30 seconds, stirring well in between (3 bursts should do it). Dipped cooled cookies in the chocolate and lay back out on parchment paper to harden.

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Roasted Brussel Sprouts with Sherry, Maple and Mustard Glaze
Yield:
4 servings
Time:
40 minutes
Ingredients

Ingredients:

  • 2 pounds Brussel sprouts, trimmed and halved
  • 4 tablespoons extra virgin olive oil, divided
  • 2 tablespoons shallots, sliced
  • 2-3 garlic cloves, minced
  • 1 tablespoon maple syrup
  • 2/3 cup Sherry vinegar
  • 1/2 teaspoon dried thyme
  • 1 - 1/2 tablespoon Dijon mustard
  • 1-1/2 tablespoons coarse-ground mustard
  • salt and pepper to taste

INSTRUCTIONS
1. Preheat oven to 400°F.

2. Place Brussel sprouts in a large mixing bowl.

3. Heat 1 tablespoon olive oil in a small saucepan on medium. Add shallots and garlic and gently sauté for 30 seconds, until fragrant and shallots become lightly translucent.

4. Add maple syrup, vinegar, thyme, Dijon, coarse-ground mustard and remaining olive oil, reserving a small amount for topping and drizzling over Brussel sprouts.

5. Transfer Brussel sprouts to a large baking sheet lined with parchment paper and roast until dark and tender, or about 40 minutes. Let cool 5 minutes, toss in original large mixing bowl with sauce. Salt and pepper to taste. Drizzle with remaining sauce. Serve warm.

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Holiday Cranberry Salad
Time:
15 minutes
Ingredients
  • 3/4 cup orange, fresh with rind, 3/4 inchdiced
  • 1 cup Fuji apple, fresh, with peel, 1/2 inch diced
  • 3 cups whole cranberries, fresh
  • 1/2 cup celery, fresh, finely chopped
  • 1/2 cup of sugar
  • 1 cup whole berry jellied cranberry sauce
  • 1/2 cup pecan pieces

INSTRUCTIONS
1. Process orange in a food processor for 30 seconds.

2. Combine all other ingredients (except pecan pieces) with orange in Cuisinart and pulse 8 to 10 times or until ingredients are coarsely chopped.

3. Stir pecan pieces into the mixture.

4. Cover and chill.

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Holiday Mincemeat Pie
Yield:
8 servings
Time:
40 minutes
Ingredients
  • 2 9-inch refrigerated pie dough
  • 1 cup heavy whipping cream, whipped
  • 1 jar (28 ounces) fine-quality brandied mincemeat
  • 2 tablespoons light brown sugar
  • 2 tablespoons cake flour
  • white of 1 egg
  • 1 teaspoon sugar

INSTRUCTIONS
1. Preheat oven to 425°F.

2. Press crust into pie pan and prick bottom several times with a fork.

3. Fold whipping cream into the mincemeat and mix thoroughly.

4. Spread the mixture over the pastry.

5. Sprinkle brown sugar and cake flour over the mincemeat and mix together.

6. Cover with the top crust, making various cuts in the crust and pinch edges.

7. Brush the top with egg whites and sprinkle with sugar.

8. Bake 30 to 40 minutes.

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Lemon Snowball Cookies
Yield:
24 servings
Time:
20 minutes
Ingredients
  • 1 cup unsalted butter, softened
  • 2 cups confectioner's sugar
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 1/2 tablespoons grated lemon zest
  • 1/2 teaspoon salt

INSTRUCTIONS
1. Preheat oven to 350°

2. In a mixing bowl, beat butter at medium speed with an electric mixer until creamy; gradually adding 1/2 cup confectioners’ sugar and vanilla, mixing well.

3. Add flour, lemon zest, and salt, beating until combined.

4. Cover and chill dough for 30 minutes.

5. Shape dough into 1-inch balls; place on parchment lined baking sheet.

6. Bake 15-20 minutes or until golden on the bottom but pale on top.

7. Transfer to a wire rack to cool for 5 minutes.

8. Place 1 1/2 cups confectioners’ sugar in a bowl, and roll warm cookies in it, coating well.

9. Let cookies cool completely and roll in the confectioners’ sugar two more times for that “snowball” look.

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Almond Butter Cookies
Yield:
48 servings
Time:
8 minutes
Ingredients
  • 1 cup butter, softened
  • 2 eggs
  • 1 cup powdered sugar
  • 3 teaspoons pure almond extract
  • 2 1/2 cups all purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking poder
  • 1 cup pre-toasted almonds (optional)
  • 1 cup powdered sugar (optional)

INSTRUCTIONS

1. Preheat oven to 400°F.

2. If using optional toasted almonds, be sure you have pre-toasted them by spreading them on a baking sheet and putting in the preheated oven for about 5 minutes. Let cool

3. Mix softened butter, 1 cup powdered sugar, eggs, and almond flavoring together

4. Add flour, salt, and baking powder

5. Shape dough into a log and chill for several hours or overnight

6. Remove dough from refrigerator and slice into about 1/8-inch slices

7. Place slices on parchment paper on baking sheet

8. Bake 7-8 minutes or until bottoms are just turning brown

9. If desired, lightly push toasted almond slices into the tops of the cookies or omit almonds and sprinkle with powdered sugar. Cookies are also delicious as pictured here, with no additional topping.

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Espresso Chocolate Chip Cookies
Yield:
12 servings
Time:
10 minutes
Ingredients
  • 1 bag of semi-sweet chocolate chips
  • 1 cup butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 2/3 cup flours
  • 1 teaspoon baking soda
  • 3 tablespoons espresso
  • 1 tablespoon ground cinnamon

INSTRUCTIONS
1. Preheat oven to 375°F.

2. In a large mixing bowl, cream the sugars and butter together.

3. Mix in eggs and vanilla extract.

4. Add salt, baking soda, cinnamon and espresso.

5. Slowly mix in flour.

6. Add chocolate chips.

7. Drop dough by spoon, forming 1-inch mounds on a parchment lined baking sheet

8. Bake 9-11 minutes, let sit for two minutes and then move to cooling sheet.

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Holiday Jam Sensations
Yield:
12 servings
Time:
15 minutes
Ingredients
  • 1 cup (2 sticks) unsalted butter
  • 1/2 heaping teaspoon powdered sugar
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 cup almonds, finely chopped (measure after chopping)
  • 1/2 to 1 cup jam of choice

INSTRUCTIONS
1. Preheat oven to 350°F.

2. Using an electric mixer/stand mixer, cream together butter and powdered sugar.

3. Mix in vanilla, flour 1/2 cup at a time, and salt.

4. Stir in chopped almonds.

5. Shape dough into one-inch balls. Place on parchment paper on cookie sheet or un-greased cookie sheet.

6. Press your thumb to create an indentation in each cookie.

7. Fill each indentation with your jam of choice (1/2-1 teaspoon per cookie, depending on size).

8. Bake about 15 minutes, or until bottom of the cookies are golden brown.

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Chocolate Pistachio Drop Cookies
Yield:
24 servings
Time:
12 minutes
Ingredients

Ingredients:

  • 2 eggs
  • 1/2 cup butter
  • 2 tablespoons buttermilk
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 cup granulated sugar
  • 3 tablespoons cocoa powder
  • 1 1/2 cups flour
  • 1 teaspoon vanilla
  • 1 cup pistachios
  • 1/2 cup chocolate chunks
  • kosher salt

INSTRUCTIONS
1. Preheat oven to 350°F.

2. Mix butter, sugar and cocoa powder together.

3. Add dry goods: baking powder, baking soda, sugar, cocoa powder, flour.

4. Add rest of ingredients and mix well.

5. Drop onto cookie sheet covered with parchment paper and bake for 12 minutes. Cookies will be soft.

6. Remove from oven and immediately sprinkle with kosher salt.

7. Let cool before serving.

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Dark Chocolate Hazelnut Drop Cookies
Yield:
24 servings
Time:
18 minutes
Ingredients

Ingredients:

  • 1 3/4 cups flour
  • 1/2 cup sugar
  • 1 cup butter, softened
  • pinch salt
  • 2 eggs
  • 1/2 teaspoon cardamom
  • 1 cup chopped hazelnuts
  • 1 cup dark chocolate chips

INSTRUCTIONS
1. Preheat oven to 350°F.

2. Mix flour, sugar, butter, and salt.

3. Add eggs.

4. Add cardamom.

5. Add in hazelnuts and dark chocolate.

6. Drop into mounds on a cookie sheet lined with parchment paper.

7. Bake 18 minutes for a soft, delicious cookie.

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Chocolate Spiced Shortbread
Yield:
24 servings
Time:
18 minutes
Ingredients

Ingredients

  • 2 sticks butter, softened
  • 1/2 cup unsweetened cocoa
  • 1 1/2 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon cinnamon

INSTRUCTIONS
1. Preheat oven to 325°F.

2. Cream butter and add remaining ingredients.

3. Batter should be a heavy dough – if too thin, add up to another ½ cup flour.

4. Chill dough for several hours or overnight, covered.

5. Using a melon baller or your hands, scoop out and shape into balls.

6. Place balls on parchment paper on cookie sheet.

7. Flatten each ball with the tines of a fork, like traditional peanut butter cookies.

8. Bake 18 minutes.

Pumpkin Walnut Risotto
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Pumpkin Walnut Risotto
Yield:
8 servings
Time:
15 minutes prep / 45 minutes cooking time
Ingredients

Ingredients for Risotto

  • 6-7 cups of chicken stock
  • 1 3-inch cinnamon stick
  • 4 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onions
  • 1 15-ounce canned pureed pumpkin
  • 2 cups Arborio rice
  • 1 cup dry white wine
  • 1/4 cup grated Parmesan-Reggiano cheese
  • 1/3 cup caramelized walnuts

Ingredients for Caramelized Walnuts

  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 2/3 cup chopped walnuts

Directions for Risotto
1. In a large saucepan heat chicken stock and cinnamon stick over low heat for 10-15 minutes. Set aside, discard cinnamon stick and keep warm.
2. In a medium saucepan combine butter and olive oil and heat. Add onions and sauté until soft, about 3 minutes. Add pureed pumpkin, season with salt and pepper and sauté for another 3 minutes.
3. Combine rice with pumpkin mixture; mix well.
4. Add wine to rice mixture and stir until absorbed. Begin adding hot stock ½ cup at a time, stirring constantly and making sure all liquid is absorbed before next addition.
5. Finish with 1 tablespoon butter and parmesan-reggiano to give the risotto a nice, creamy texture.
6. Garnish with caramelized walnuts and serve.

Directions for Caramelized Walnuts
1. Add sugar to a small skillet over medium-high heat.
2. As sugar starts to melt add salt and walnuts stirring constantly to coat, about 3-5 minutes
3. Remove nuts and place on a sheet pan to cool and harden.
When cool enough to touch break up the clumps of nuts and set aside.

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Christmas Pear Drop Cookies
Yield:
24 servings
Time:
15 minutes
Ingredients
  • 2 fresh pears, diced or canned pears (to equal 1/2 cup diced)
  • 1 cup butter, softened plus 1/4 cup if using fresh pears
  • 1 1/2 cups flour
  • 1/2 cup powdered sugar

INSTRUCTIONS
1. In a heated skillet cook fresh pears with 1/4 cup butter. Sprinkle with cinnamon and cook until softened. Drain and set aside.

2. If using canned pears, drain and sprinkle with cinnamon.

3. Preheat oven to 350°F.

4. Mix 1 cup butter, flour, powdered sugar together and beat until smooth.

5. Fold in prepared pears.

6. Drop onto cookie sheet covered with parchment paper.

7. Bake 15 minutes.

8. Cool before serving.

Sweet Potato Fries with Marshmallows
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Ingredients
  • 1/4 pound sweet potato fries, frozen
  • 2 cups mini marshmallows
  • 1/4 cup brown sugar
  • kosher salt and cracked black pepper as needed

INSTRUCTIONS
1. On a baking sheet, bake sweet potato fries according to package directions.

2. Toss 3/4 of the way through cooking time, top with marshmallows and sprinkle brown sugar evenly.

3. Return to the oven to finish cooking time.

4. Sprinkle with kosher salt and black pepper before serving.

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Christmas Plum Pudding
Time:
4 hours
Ingredients

Ingredients for Pudding

  • 1 cup of flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon allspice
  • 1 1/2 cup soft bread crumbs
  • 1 1/2 cup prine pulp, remove seeds and pulse 5 times in food processor
  • 1/2 cup brown sugar
  • 1 cup uncooked chopped prunes
  • 1/4 cup molasses
  • 3 eggs, seperated

Ingredients for Hard Sauce

  • 1/4 cup butter
  • 1 cup powdered sugar
  • 1 tablespoon dark rum
  • 1/2 teaspoon vanilla extract

INSTRUCTIONS
1. Sift together flour, salt, baking soda and spices.

2. Mix the remainder of the ingredients and add just the egg yolks.

3. Whip the egg whites until stiff and fold into the batter.

4. Grease the inside of the pudding mold with butter, sugar coat and pour in the batter. Cover the mold with lid or cover tightly with foil. Steam for 3-4 hours, depending on the size of your mold.

5. Serve hot with the hard sauce.

6. For the Hard Sauce: Cream the butter in an electric mixer until pale in color. Add sugar and mix well. Add the flavorings, mixing well and adjust to taste.

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Glazed Carrots with Walnuts
Yield:
6 servings
Time:
30 minutes
Ingredients
  • 1 pound carrots
  • 1/2 teaspoon salt
  • 1 stick (1/4 pound) butter
  • 2 tablespoons light brown sugar
  • 2 tablespoons orange marmalade
  • 1/3 cup walnuts, toasted and chopped

INSTRUCTIONS
1. Peel carrots and cut them on the diagonal, about 2" long.

2. Steam for 20 minutes and add ½ teaspoon salt after the carrots are tender or you may boil them in 1 cup of water plus ½ teaspoon of salt.

3. In a frying pan, melt the butter. When it's sizzling add the carrots. Keep heat high. Shake carrots around for two or three minutes until they are well buttered.

4. Add the light brown sugar and orange marmalade and continue to shake the pan. Heat to medium and continue cooking for 5 minutes.

5. Add walnuts and serve.