Share
1541

Book Recipes

1 of 45
Cranberry Crostini

In Christmas in Evergreen: Tidings of Joy, the Meet and Mingle at Barbara’s County Inn is a chance for the Evergreen community to band together and spread holiday cheer and good will over friendly conversation and tasty hors d’oerves. Our Cranberry Crostinis are perfect for any holiday mingling that you have planned and they’re sure to impress any guests that come.

  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Serves: 10

Ingredients

  • 1 baguette, cut on the bias into 1-inch slices
  • Olive Oil, as needed
  • Kosher salt, to taste
  • Black pepper, to taste
  • 12 oz. fresh cranberries (can substitute frozen)
  • 1 orange, zested and juiced
  • ½ teaspoon red pepper flakes
  • 1 teaspoon thyme, fresh, chopped
  • 1 to 2 tablespoons prepared orange marmalade
  • 8 oz. goat cheese, softened

Preparation

1. Preheat oven to 350°F.

2. Place baguette slices on a baking sheet, generously brush with olive oil and season lightly with salt and pepper. Bake until lightly brown and crisp, about 15 minutes.

3. In a small sauce pan over medium heat, combine cranberries, sugar, vinegar, red pepper flakes, thyme, marmalade and a pinch of salt.

4. Bring to a simmer, stirring occasionally for about 5 minutes.

5. Reduce heat and continue cooking another 10 minutes or until mixture begins to thicken.

6. Let cool.

7. To assemble crostini: top each crostini with a smear of goat cheese and a dollop of cranberry marmalade.

8. Garnish with fresh thyme leaves and orange zest, if desired.

2 of 45
Dilly Duchess Potatoes

In Wrapped Up in Christmas Joy, Cole experiences his first Thanksgiving in Pine Hill. While Sophie regrets not inviting Cole to dinner, Cole spends Thanksgiving with his fellow firefighters at the station…who also ask him if he’s sweet on Sophie. It’s a little uncomfortable, to say the least, but the taste of Grandma Ruby’s renowned cooking makes up for it. You can make Grandma Ruby’s Dilly Duchess Potatoes for yourself—it’s the perfect dish to share with your friends, family, and loved ones and it’s sure to have them coming back for seconds.

Prep Time: 30 minutes

Cook Time: 60 minutes

Serves: 10

Dilly Duchess Potatoes - Home & Family

Ingredients

4 large Russet potatoes, peeled, quartered

2 eggs, large, beaten

7 tablespoons butter, melted

1 ½ tablespoons dill, fresh, chopped

1 tablespoon flat leaf parsley, chopped

1 teaspoon garlic powder

Salt and Pepper to taste

3 tablespoons Parmesan cheese, grated

½ cup or more of heavy cream (to get desired consistency)

1/3 cup butter melted

Preparation

1. Preheat oven to 400°F.

2. In a large saucepan, cook the potatoes in boiling water until fork tender, about 25 minutes.

3. Drain and place in a large mixing bowl to cool, about 20 minutes

4. Add in eggs, butter, dill, parsley, garlic powder, salt, pepper and Parmesan cheese.

5. Blend well and add cream a little at a time until it is smooth. Taste for seasoning and adjust if needed.

6. Spoon the potato mixture into a pastry bag with a large star tip.

7. Pipe onto a baking sheet or sheets.

8. Melt remaining butter and drizzle on top.

9. Bake 20-25 minutes or until golden brown.

3 of 45
Spiced Walnut Crust Cookie with Chocolate Ganache and Sea Salt

In Christmas Charms, it’s tradition for the James’ household to bake and deliver Christmas cookies to the firefighters. As a thank-you gift to her old flame Aidan for rescuing her, Ashley joins in on this tradition and tries to replicate her mother’s recipe with mixed results. These Spiced Walnut Crust Cookies with Chocolate Ganache and Sea Salt are so easy to make that even Ashley could make them successfully, and so good you’ll want to start your own holiday tradition of sharing them with your friends, family, and loved ones.

Prep Time: 30 mins.

Cook Time: 20 mins.

Serves: N/A

Ingredients

7 tablespoons unsalted butter, softened

1/3 cup powdered sugar

¾ cup walnuts, finely ground, divided

¾ cup all-purpose flour

1 teaspoon cinnamon, ground

½ teaspoon cloves, ground

¼ teaspoon sea salt

1 cup dark chocolate chips, melted

Preparation

1. Preheat oven to 350°F.

2. In a medium bowl, combine butter and powdered sugar.

3. Mix with a wooden spoon until smooth or use an electric mixer with a paddle.

4. Add in 1/2 cup ground nuts.

5. Sift together flour, cinnamon, ginger, cloves and salt in a bowl.

6. Add to the dough. Mix until well blended.

7. Place dough on parchment paper and roll up.

8. Refrigerate for at least 15 minutes.

9. Unwrap and roll into quarter sized balls, place on prepared baking sheet and bake 15 to 20 minutes.

10. Remove from oven and let cool.

11. Melt chocolate chips in microwave in 30 second intervals.

12. Top cooled cookies with chocolate, sea salt and remaining walnuts.

4 of 45
Berry Trifle

In Dead-End Detective, both Darby and Tate want answers about the murder of someone they both loved…but Darby isn’t so sure about Tate and his true motives. Darby’s mother, on the other hand, isn’t a bit suspicious of Tate; she invites him over for a delicious dinner, concluding with a homemade berry trifle, and Darby’s whole family gives Tate a warm welcome. Our berry trifle is as impressive-looking as it is delicious, and it’ll make any guest feel special.

  • Prep Time: 10 minutes
  • Cook Time: N/A
  • Serves: 12

Ingredients

  • 1 prepared pound cake, cubed
  • 1 recipe strawberry-orange liqueur cream
  • 4 cups strawberries, hulled and quartered
  • 1-pint blueberries
  • 1/2 cup Strawberry Syrup

Preparation

  • In a large bowl, toss the strawberries and blueberries together with the syrup.
  • In a large trifle dish, arrange half of the pound cake cubes in an even layer. Spoon half of the berry mixture over the pound cake cubes. Spoon half of the strawberry-orange liqueur cream over the berry layer.
  • Repeat layers with remaining pound cake, berries, and cream.
  • Refrigerate one hour to let the cake soak in the flavors. Serve.

Recipe developed by FoodChannel.com

5 of 45
Mini Rhubarb Pies

In Behind the Frame, it’s tradition for the Shepherd sisters to take turns cooking a delicious Sunday dinner for the whole family. At one Sunday dinner, Skylar makes mini rhubarb pies for dessert that the whole family enjoys before delving deeper into the investigation of a terrible murder. You can make this Shepherd sisters favorite for your family or friends, and it just might become their favorite, too.

· Prep Time: 20 minutes
· Cook Time: 50 minutes
· Serves: 4

Ingredients

· 4 10-inch pie crusts, refrigerated, unbaked
· 1 cups fresh rhubarb cut in ½-inch pieces
· 1 cup sugar
· 1/2 cup all-purpose flour
· Pinch of cardamom
· ½ teaspoon of freshly ground nutmeg
· 1 tablespoon of orange zest
· ¼ cup freshly squeezed orange juice
· 1 egg, lightly beaten

Preparation
1. Preheat oven 375°F.

2. From each pie crust, cut a small circle to fit as the bottom crust in each of four 5.5’ pie plates. Cut long strips out of remaining pie dough about 1/2 an inch in width. Chill both while preparing filling.

3. In a large bowl, combine rhubarb, sugar, flour, cardamom, nutmeg, orange zest and juice. Stir to distribute ingredients evenly.

4. Fill each pie dish with filling, mounding each one full. Using chilled strips, criss-cross them over each pie making a lattice pattern. Trim excess dough from sides of pies and then crimp the edges together.

5. Brush outsides of pies with beaten egg. Bake 50 minutes or until crust is golden and filling is bubbling. Let cool and serve.

6 of 45
Crunchy Salmon Cakes

In Sailing at Sunset, Josh, Danae, and Danae’s coworkers enjoy a lot of delicious seafood on their chartered sailboat tour of New England. When Josh takes them all to his favorite restaurant and Danae tries the salmon cakes, she declares, “This might be the best thing I’ve ever eaten. Ever.” If you make our Crunchy Salmon Cakes for friends or family, they might just say the same thing.

· Prep Time: 15 minutes
· Cook Time: 10 minutes
· Serves: 8

Ingredients
· 2 cups flaked, cooked red salmon (2 15.5 oz. cans), skin and bones removed, drained
· 1/2 cup fine cracker crumbs
· 1 large egg, lightly beaten
· 1/2 cup celery, chopped
· 1/4 cup red onion, chopped
· 1/4 cup red pepper
· 1/4 cup yellow pepper
· 2 tablespoons parsley, minced
· 1 1/2 teaspoon capers, drained
· dash hot sauce
· 1/2 teaspoon Worcestershire sauce
· 3/4 teaspoon crab seasoning
· 1/4 teaspoon salt
· 1/4 teaspoon black pepper
· 1/2 cup mayonnaise
· 1 teaspoon Dijon mustard
· 2 tablespoons butter
· 2 tablespoons oil
Preparation
1. Combine all ingredients except for butter and oil.
2. Divide into 8 equal portions and form into patties
3. Heat 1 tablespoon butter and 1 tablespoon oil in a non-stick frying pan.
4. In batches of four, cook salmon cakes for 4-5 minutes on each side over medium heat, or until browned. Repeat with the rest of the butter and oil and cook the other four cakes.
5. When cooked, set onto a paper towel lined plate to catch any extra oil.
6. Serve hot with Remoulade Sauce.

7 of 45
Cast Iron Beef Stew

In Christmas in Bayberry, Wes is in town to make a financial assessment of the Bayberry Candle Company. Kate, who works at the family business, isn’t sure she’ll like his report. But over a meal at Mel’s Grille—beef stew, the Tuesday special—the two get to know each other a little better. Our Cast Iron Beef Stew is a wonderful, old-fashioned winter classic.

Be sure to properly season your skillet by coating the interior with a thin layer of vegetable oil or solid shortening, then placing the skillet upside down in the oven turned to about 325 degrees, for about one hour. Place aluminum foil under the skillet to catch the oil drips–no need to clean the oven afterwards! Once your skillet is seasoned, cooking in it regularly will keep it seasoned so you shouldn’t have to go through those steps again. Don’t put your skillet in the dishwasher.

Ingredients
· 1/4 cup plus 1 tablespoon all-purpose flour
· 2 teaspoons kosher salt, plus more for seasoning
· 1 teaspoon freshly ground black pepper, plus more for seasoning
· 1 (1 1/2 to 2 lbs) boneless chuck roast
· 3 tablespoons vegetable oil
· 1 medium yellow onion, medium dice
· 2 tablespoons tomato paste or 1/2 cup tomato sauce
· 3 cups beef broth (or 3 cups water and 4 bouillon cubes)
· 2 bay leaves
· 4 fresh thyme sprigs or 1/2 teaspoon dried thyme
· 2 to 3 medium carrots
· 2 medium celery stalks
· 2 medium Yukon Gold potatoes (about 1 1/2 pounds)
· Optional: 1 cup frozen peas
· Note: You can substitute 1 cup red wine for 1 cup of the broth.

Preparation
1. Place 1/4 cup of the flour and the measured salt and pepper in a large bowl and whisk to combine; set aside.
2. Trim the beef and cut it into 1- to 1-1/2-inch cubes.
3. Toss meat to coat in flour mixture.
4. Heat the oil in a deep cast iron skillet or Dutch oven over medium heat.
5. Shake off the excess flour from about one-third of the meat and add it to the cast iron.
6. Stirring rarely, fry until browned all over, about 4 to 5 minutes.
7. Remove meat and set aside.
8. Add the onion to the pot and season with salt and pepper.
9. Cook, stirring occasionally, until softened and just starting to brown, about 5 minutes.
10. Add the tomato paste, stir to coat the onion, and cook for about 1 to 2 minutes more.
11. Sprinkle in the remaining tablespoon of flour and cook, stirring occasionally, about 1 minute.
12. Pour in the broth, scraping the bottom of the pot as you stir to loosen remnants of beef coating.
13. Cook until the mixture has thickened, about 3 minutes.
14. Return the meat and any accumulated juices back to the cast iron skillet.
15. Add the broth, bay leaves, and thyme and stir to combine.
16. Increase the heat to high and bring to a boil.
17. Immediately reduce the heat to low and simmer uncovered for 1 hour.
18. While it's simmering, cut the carrots, celery, and potatoes into large dice and, when it's time, add them to the pot.
19. If adding peas, put them in at the same time.
20. Stir to combine, cover with a tight-fitting lid, and simmer, stirring occasionally, until the vegetables and meat are knife tender, about 1 hour more.

8 of 45
Orange Balsamic Roasted Carrots

A Hallmark Publishing Original Recipe
In A Cottage Wedding, Tara attends a cocktail party in her honor, catered by a chef who trained at Le Cordon Bleu in Paris. All the food is amazing, including the balsamic-glazed carrots, and Tara savors every bite…until Jason sweeps her off her feet to dance. Our Orange Balsamic Roasted Carrots add a dash of panache to any menu, and they’re as easy as they are elegant.

Yield: 10 servings
Prep Time: 5 minutes
Bake Time: 45 minutes
Total Time: 50 minutes

INGREDIENTS
· 20 organic whole carrots with greens, trimmed
· 2 tablespoons olive oil
· 1 tablespoon balsamic vinegar
· 1 tablespoon orange juice concentrate
· 4 cloves garlic, minced
· 1 tablespoon thyme, fresh, chopped
· Kosher salt and pepper, to taste
· Italian parsley, chopped, optional, garnish

DIRECTIONS
1. Preheat oven to 375°F.

2. Clean and trim carrots and place on a lightly greased baking sheet.

3. In a small bowl, whisk olive oil, balsamic vinegar, orange juice, garlic and thyme.

4. Season with salt and pepper to taste.

5. Pour the mixture over the carrots and gently toss to coat.

6. Roast 40-45 minutes or until tender, if desired, garnish with parsley.

9 of 45
Guacamole Grilled Chicken Club

A Hallmark Original Recipe
Kate, the heroine of In Other Words, Love, has to work long hours to finish ghostwriting Trent’s memoir. To show his appreciation and support, he promises to bring her unlimited takeout from their favorite restaurant, Chick and Cheese. She especially loves their Guacamole Grilled Chicken Club sandwich. Our version is perfect for a busy day. Make it for yourself, or someone you love!

Yield: 4 servings
Prep Time: 5 minutes
Bake Time: 15 minutes
Total Time: 20 minutes

INGREDIENTS
· 4 boneless, skinless chicken breast filets (about 1 pound total)
· Salt and black pepper, to taste
· 4 Ciabatta rolls, sliced horizontally, buttered and toasted
· ¼ cup Chipotle mayonnaise, recipe below
· 4 green leaf lettuce leaves
· 8 slices bacon, cooked crisp
· 1 cup guacamole
· ¼ cup Cojita Mexican cheese, crumbled
· CHIPOTLE MAYONNAISE
· ¼ cup mayonnaise
· ½ teaspoon peppers in adobo, pureed

DIRECTIONS
1. Preheat grill.

2. Season chicken with salt and pepper and grill over medium for 5 to 8 minutes on each side or until cooked through.

3. Spread chipotle mayonnaise on bottom half of each roll and top with lettuce, chicken breast, bacon, guacamole and crumbled cheese.

4. Close each sandwich with top half of roll and serve.

10 of 45
Lemon Bars

A Hallmark Original Recipe
In A Simple Wedding, life hands Jenny a few lemons. But her visits to Nick’s bakery—and her conversations with him—have a way of making even the sour moments sweet. These lemon bars are so easy, they’ll look and taste like they came from a professional bakery, and they’ll add pure sunshine to anyone’s day.

Yield: 24 bars (24 servings)
Prep Time: 15 minutes
Bake Time: 50 minutes
Total Time: 65 minutes

INGREDIENTS
2 cups all-purpose flour
½ cup granulated sugar
1 pinch kosher salt
2 sticks (1 cup) unsalted butter, softened
6 large eggs
3 cups granulated sugar
¾ cup fresh-squeezed lemon juice
1 cup flour
as needed confectioner’s sugar
as needed, candied lemon peel (optional)

DIRECTIONS
1. Preheat oven to 350 degrees F. Coat a 9-inch by 13-inch baking pan with non-stick cooking spray.

2. Combine flour, ½ cup sugar and salt in food processor; pulse to blend. Add butter and pulse until mixture resembles coarse crumbs and pulls away from sides of processor bowl; press shortbread crumbs into baking pan. Bake uncovered for 12 to 15 minutes.

3. While crust is baking, combine eggs and 3 cups sugar in bowl and whisk to blend. Add lemon juice and flour; whisk until blended. Pour filling over warm crust.

4. Bake for 30 to 35 minutes, or until filling is set. Cool; cut into 24 bars. Dust bars lightly with confectioner’s sugar. Garnish each bar with a piece of candied lemon, peel if desired.

5. To prepare candied lemon peel: using a vegetable peeler, slice the outer rinds of 3 lemons into thin strips. Combine with 2 cups water. Bring to a boil, drain and repeat. Combine drained lemon peel with 2 cups sugar and 1 cup water; bring to a boil, reduce heat and simmer for 45 minutes. Drain and cool candied lemon peel; toss in sparkling sugar.

11 of 45
Asparagus and Wild Mushroom Risotto

A Hallmark Original Recipe
In The Story of Us, Jamie and Sawyer’s friend Rick can’t seem to tell his crush how he feels about her. More than once, he retreats to the kitchen to make risotto instead. Jamie and Sawyer aren’t especially good at putting their feelings for each other into words, either…and it doesn’t help that Sawyer’s retail development plan will mean the end of Jamie’s beloved bookstore! Our Wild Mushroom and Asparagus Risotto is as easy as it is elegant. It would be perfect to serve to friends or as part of a romantic meal.

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

INGREDIENTS
4 tablespoons butter, divided
8 ounces wild mushroom blend (such as cremini, portobello, shitake), trimmed, sliced
1-pound asparagus, trimmed, cut into 1-inch pieces
6 cups chicken broth
2 tablespoons olive oil
1 small yellow onion, finely chopped
1 garlic clove, minced
1½ cups arborio rice
1 cup dry white wine
½ cup grated Parmesan cheese
½ teaspoon grated nutmeg
Kosher salt and black pepper, as needed
2 tablespoons shaved Parmesan
Fresh Italian parsley, as needed

DIRECTIONS
1. Heat 2 tablespoons butter in a sauté pan; add mushrooms and cook over medium heat until all moisture has evaporated and mushrooms are golden brown. Season to taste with salt and black pepper and set aside.

2. Heat 1 tablespoon butter in a sauté pan; add asparagus and cook over medium-low heat for 3 to 5 minutes or until tender. Season to taste with salt and black pepper and set aside.

3. In a saucepan, heat chicken broth to a low simmer. Keep warm.

4. Heat olive oil in a heavy 4-quart saucepan; add onions and garlic; cook over low heat for 5 minutes, or until translucent. Add arborio rice and cook for 3 minutes or until grains are evenly coated and translucent around outer edges, stirring frequently. Reduce heat to low.
Add white wine and cook for about 1 minute, stirring constantly, until all liquid is absorbed.

5. Ladle 1 cup hot chicken broth over rice and stir until liquid is absorbed. Continue adding broth, one ladle at a time, stirring frequently, until rice is tender yet firm to the bite and has a creamy appearance, about 20 to 25 minutes. Remove from heat.

6. Add grated Parmesan, nutmeg, remaining butter, reserved asparagus and mushrooms; gently toss to blend. Taste and adjust seasoning, if needed.

7. Serve risotto immediately garnished with shaved Parmesan and parsley.

12 of 45
Classic Italian Lasagna

A Hallmark Original Recipe
In Country Hearts, Jemma tells Wyatt, “If you’re hungry, I’m about to pop one of the only meals I can make in the oven—premade lasagna that I only have to stab and warm up. It’s kinda my specialty.” But anyone can make our easy homemade version, and it’s so delicious, it might become your specialty. It’ll convince everyone that you know your way around a kitchen. (It freezes well, too!)

Yield: 12 servings
Prep Time: 30 minutes
Cook Time: 2½ hours
Total Time: 3 hours

INGREDIENTS
Italian Meat Sauce:
1 (1-pound 3-ounce) package sweet Italian sausage, bulk or links, casing removed
1-pound ground chuck
1 tablespoons olive oil
2 tablespoons minced garlic
1 teaspoon Italian seasoning blend
¼ teaspoon crushed red pepper flakes
2 cans (28-ounce each) crushed tomatoes with tomato juice
1 can (15-ounce) tomato sauce
1 can (14½-ounce) chicken broth
2 sprigs fresh basil (optional)
1 teaspoon kosher salt
½ teaspoon sugar
½ teaspoon black pepper

Ricotta Mixture:
3 cups ricotta cheese
½ cup grated Parmesan cheese
¼ cup finely chopped Italian parsley
2 tablespoons finely chopped fresh basil
1 large egg, beaten

12 lasagna noodles, no-bake or cooked al dente, drained
3 cups shredded mozzarella cheese
1 tablespoon grated Parmesan cheese

Cindi Madsen - "Country Hearts" Lasagna - Hallmark Publishing

DIRECTIONS
1. To prepare Italian meat sauce: in a large casserole pot or Dutch oven, brown Italian sausage and ground chuck over medium heat, breaking apart meat with a wooden spoon, until no longer pink. Remove from heat and drain excess fat.

2. Return meat to pot; add olive oil, garlic, Italian seasoning and crushed red pepper; cook over medium heat for 2 minutes, stirring frequently. Add crushed tomatoes, tomato sauce, chicken broth, fresh basil, salt, sugar and black pepper; bring to a boil, reduce heat and simmer for 1 to 1½ hours, stirring occasionally, until meat sauce has thickened. Taste and adjust seasoning; set aside to cool.

3. To prepare ricotta mixture: in a large bowl, thoroughly mix ricotta, Parmesan cheese, parsley, basil and egg; set aside.

4. To assemble lasagna: preheat oven to 375 degrees F. Spread 2 cups Italian meat sauce in the bottom of a large 11-by-14-inch baking dish. Layer 4 lasagna noodles over sauce. Spread one-half of the ricotta mixture evenly over noodles. Top with 1 cup shredded mozzarella cheese and 2 cups Italian meat sauce.

Repeat with a second layer of 4 lasagna noodles, the remaining ricotta mixture, 1 cup shredded mozzarella cheese and 2 cups Italian meat sauce. Top with 4 lasagna noodles, remaining Italian meat sauce and 1 cup shredded mozzarella cheese.

5. Bake lasagna for 45 minutes, or until golden and bubbly. (Cover top loosely with foil if cheese is browning too fast.) Remove from oven. Let lasagna rest for 20 minutes before slicing.

6. To serve: using a serrated knife, slice lasagna into 12 portions. Top evenly with grated Parmesan cheese.

*For quick and easy lasagna noodle prep: arrange lasagna noodles in a baking dish, slowly pour boiling water over noodles, cover with foil or film wrap and let soak for 20 minutes or until pliable.

13 of 45
Chocolate Cherry Chunk Muffins

A Hallmark Original Recipe
In The Game Changer: A Parkwood Mystery Hollis and her best friend Daisy have a new podcast called Knock ‘Em Dead—“Where murder and muffins meet.” They talk about cold cases, and Daisy throws in some baking tips for good measure. Murder comes right to their small town when a local high school football coach is killed in a hit-and-run. But it’s no mystery why Daisy’s Cherry Chocolate Chunk Muffins are a favorite in Parkwood: this recipe is to die for.

Yield: 12 muffins (12 servings)
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes

INGREDIENTS
Chocolate Cherry Chunk Muffins:
2 cups all-purpose flour
2 teaspoons baking powder
½ cup unsalted butter, softened
1 ¼ cups granulated sugar
2 teaspoons vanilla extract
2 large eggs
½ cup whole milk (or buttermilk)
1 cup semi-sweet dark chocolate chunks
1 (one-pound package) frozen tart red cherries, thawed, drained (reserve juice)

Dark Chocolate Ganache:
½ cup semi-sweet dark chocolate chunks
¼ cup heavy whipping cream

Tart Cherry Glaze:
1 cup reserved tart red cherry juice
5 tablespoons granulated sugar
2 tablespoons cornstarch

DIRECTIONS:
1. Preheat oven to 425 degrees F. Spray muffin pan with non-stick cooking spray and line with paper liners.

2. To prepare muffins: whisk together flour and baking powder. Set aside.

3. Cream butter, sugar and vanilla in mixing bowl until light and fluffy. Add eggs, one at a time, and mix until blended.

4. Alternately, add flour mixture and milk to mixing bowl; mix on low speed just until blended. Fold in chocolate chunks and drained cherries.

5. Using an ice cream scoop, portion batter evenly into muffin cups.

6. Bake at 425 degrees F. (without opening oven door) or 6 to 9 minutes or until muffins rise ¼ to ½ inch above the paper; reduce heat to 350 degrees F. and bake an additional 6 to 10 minutes or until a toothpick inserted in center comes out clean. Cool on wire rack for 5 minutes, remove muffins from pan. Makes 12 muffins.

7. To prepare chocolate ganache: measure chocolate chunks in microwave-safe container and heat in 20 second increments until melted (about 45 to 60 seconds). Add heavy cream and stir until smooth. Microwave 15 seconds and stir to blend. Drizzle over muffins.

8. To prepare cherry glaze: combine cherry juice, sugar and cornstarch in small saucepan. Whisk until smooth. Stir over low heat until mixture thickens to a glaze-like consistency. Drizzle over muffins.

14 of 45
Coconut Cream-Lime Tarts

A Hallmark Original Recipe
In Love By Chance, these tarts are a specialty at Claire’s bakery. After she meets a handsome doctor named Eric at an art gallery fundraiser, they start dating... and he sends more customers her way. Claire and Eric just click, and she feels so lucky that they happened to meet. It must’ve been fate...or was it?

Yield: 6 servings
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes

INGREDIENTS
Coconut Crumb Crust:
2½ cups coconut cookie crumbs, (crisp coconut cookies crushed in a food processor) or crushed graham cracker crumbs
3 tablespoons granulated sugar
½ cup + 2 tablespoons melted butter

Coconut-Lime Tarts:
5 large egg yolks, lightly beaten
¼ cup fresh-squeezed lime juice
1 cup sweetened condensed milk
¼ cup cream of coconut (such as Coco Lopez or Coco Real)
1 tablespoon fresh grated lime zest

Toppings:
¾ cup whipped cream
2 tablespoons shaved or shredded sweetened coconut
6 fresh-cut lime wedges

DIRECTIONS
1. Preheat oven to 350ºF. Spray six 4-inch fluted tart pans or one 9-inch fluted tart pan with cooking spray.

2. To prepare coconut crumb crust: combine crushed cookie crumbs or graham cracker crumbs, sugar and butter in a bowl. Mix with a fork until crumbs are evenly blended with butter.

3. Press crumbs evenly over the bottom and sides of each tart pan to form a ¼-inch thick crust. Arrange tart pans on a baking sheet and bake uncovered for 8 to 10 minute, or until golden. Remove from oven and cool.

4. To prepare coconut cream-lime tarts: combine egg yolks, lime juice, sweetened condensed milk and cream of coconut in the top pan of a double boiler; whisk until completely blended. Place over bottom half of double boiler, filled with simmering water. Cook over medium low-heat, whisking constantly, for about 5 minutes or until custard filling is steaming hot. Increase heat to medium and cook for about 5 minutes or until filling is starting to bubble, stirring frequently. Add lime zest and stir until blended.

5. Spoon filling evenly into prepared tart crusts. Refrigerate uncovered until tarts are completely chilled and filling is firm (about 4 to 6 hours).

6. To serve: top each chilled tart with a dollop of whipped cream, a sprinkle of shaved coconut and a lime wedge.

15 of 45
Coquito
Ingredients

INGREDIENTS:

  • 1 can (15 oz) coconut milk
  • 1 can (15 oz) cream of coconut
  • 1 can (14 oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup coconut water
  • ½ cup fresh squeezed orange juice, pulp free
  • ½ teaspoon ground cinnamon (or more to taste)
  • ¼ teaspoon freshly ground nutmeg

RECIPE BY DAN KOHLER, 10/7/19
YIELD: 8 SERVINGS

DIRECTIONS:

1. In a blender mix the coconut milk, cream of coconut, evaporated milk, sweetened condensed milk, coconut water, orange juice, cinnamon and nutmeg.

2. Blend on high speed until well combined and no lumps remain, about 1-2 minutes.

3. Refrigerate until thoroughly chilled, at least 2 hours.

4. Before serving, shake bottle to re-blend if necessary. Serve cold.

Get more from this episode >>

16 of 45
Mantecaditos
Ingredients

INGREDIENTS:

  • ½ Cup unsalted butter, at room temperature
  • ½ cup shortening
  • ½ cup sugar
  • 1 teaspoon almond extract
  • ½ teaspoon salt
  • 2 cups all-purpose flour

RECIPE BY DAN KOHLER, 10/7/19
YIELD: 24 COOKIES

DIRECTIONS:

1. Preheat oven to 350ºf (180ºc).

2. Line an ungreased cookie sheet with parchment paper (optional).

3. With a hand or stand mixer, cream butter and shortening until creamy and well combined (about 2 minutes).

4. Add sugar and mix till creamy and fluffy (about 1 minute).

5. Add the pinch of salt, vanilla and almond extract. Mix to combine.

6. With mixer on medium low, mix in the flour by ¼ cup.

7. The mixture will look coarse and that’s what we want!

8. Take a tablespoon of the cookie dough and form it into a ball and place it on the cookie sheet.

9. With your thumb, press on the cookie to flatten it slightly and create a little “well.” Don’t worry if they crack on the sides,
they will turn out pretty.

10. In the little well, drop a piece of guava paste or sprinkles.

11. Bake in the oven for 10 to 12 minutes. After 10 minutes, check the cookies for doneness. The cookies will not brown on top, but the sides will get golden brown and that’s what you want.

12. Place them on a cooling rack for 5 to 10 minutes.

Get more from this episode >>

17 of 45
Cinnamon Swirl Bread

A Hallmark Original Recipe
In Wrapped Up In Christmas, one of the ladies at Sarah’s church is famous for her cinnamon bread recipe. Others attempt to copy it without success. Here’s that secret recipe, filled with cinnamon and covered with yummy icing. The trick to beautiful swirls is in folding the dough into thirds so you get an extra layer of the delicious cinnamon-sugar blend. This bread is perfect for a Christmas celebration, like Sarah and Bodie enjoy together, or for any time of year.

Yield: 2 loaves (16 servings) Prep Time: 3 hours
Bake Time: 45 minutes
Total Time: 3 hours 45 minutes

INGREDIENTS
Dough:
- 1⁄4 cup warm water
- 1⁄2 teaspoon granulated sugar
- 1 envelope active dry yeast
- 1 cup whole milk
- 3 tablespoons unsalted butter, room temperature - 4 cups bread flour
- 1⁄4 cup granulated sugar
- 1 teaspoon kosher salt
- 1 large egg, beaten
Cinnamon Sugar:
- 1⁄2 cup brown sugar
- 1⁄4 cup granulated white sugar
- 11⁄2 tablespoons ground cinnamon - 4 tablespoons unsalted butter
Vanilla Cream Cheese Spread:
- 2 ounces cream cheese, room temperature - 1 cup powdered sugar
- 1⁄4 teaspoon vanilla extract
- 1 to 2 tablespoons whole milk
DIRECTIONS

  1. To prepare dough: combine warm water, 1⁄2 teaspoon sugar, and yeast in a large bowl. Let stand at room temperature for 10 minutes or until foamy.
  2. While yeast is activating, combine milk and

butter in small saucepan and heat briefly to melt butter. Remove from heat; cool.

  1. Combine flour, 1⁄4 cup sugar, and salt in mixing bowl fitted with a paddle attachment and beat until fully blended.
  2. Add milk/butter mixture and egg to yeast mixture and gently stir to blend. Slowly add to flour mixture and beat until dough pulls away from sides of bowl.
  3. Turn dough out on a lightly floured surface; knead dough for 1 minute. Transfer to a bowl that’s either buttered or sprayed with cooking spray, cover loosely, and set in a warm, draft- free spot to rise for about 60 to 75 minutes, or until dough has doubled in size.
  4. Gently punch dough down and turn out onto a lightly floured surface. Fold in the two outer sides of dough to meet in the middle, then fold in the upper and lower sides of dough to meet in the middle, forming the dough into a square shape. Cover loosely and let stand for 10 minutes.
  5. To prepare cinnamon sugar: while dough is resting, combine brown sugar, white sugar and cinnamon in small bowl and mix to blend. Heat butter in microwave-safe measuring cup for 30 to 45 seconds, or until melted. Reserve.
  6. Grease two 9x5-inch loaf pans with butter or cooking spray.
  7. With a floured rolling pin, roll the dough into a 26x12-inch rectangle on a lightly floured

surface. Brush top of dough with melted butter; sprinkle 2/3 of cinnamon sugar blend evenly over dough. Slice dough in half, forming two 13x12-inch halves.

  1. For each half: fold dough into thirds, forming a 4x12-inch rectangle. Pinch outer edges of dough gently to seal seams. Roll dough out into a 7x13-inch rectangle. Brush top of dough lightly with butter and sprinkle half of remaining cinnamon sugar blend evenly over the top. Starting at long end of dough, roll up jelly roll-style. Place, seam side down, in buttered loaf pan. Repeat with remaining dough. Cover loaf pans loosely with film wrap; let rise in a warm draft-free place for 1 hour, or until almost doubled in size.
  2. Preheat oven to 400oF.
  3. Bake for 45 minutes, or until golden brown. Cover each loaf pan loosely with aluminum foil during last 20 minutes to prevent over- browning. Remove loaf pans from oven; cool for 5 minute, gently remove bread from loaf pans.
  4. To prepare vanilla cream cheese spread: combine cream cheese, powdered sugar, vanilla and 1 tablespoon milk in bowl and whisk until smooth. Add additional milk, as needed, to form a spread-like consistency.
  5. Serve cinnamon bread warm with cream cheese spread.
18 of 45
Arroz con Pollo

There’s nothing quite like sharing your heritage with the people you love—especially when it is lived out in great food. This recipe for Arroz con Pollo takes a simple chicken and rice dish to the next level with some classic Latin flavors. Funny how a little home cooking and a dose of cultural traditions might take a relationship to the next level, too—at least it couldn’t hurt, as you’ll find in An Unforgettable Christmas. Remember what counts, and add a little flavor and flair to your own family celebrations!

Yield: 6 servings
Prep Time: 1 hour, 25 minutes
Cook Time: 35 minutes
Total Time: 2 hours

INGREDIENTS

Chicken Seasoning Rub:
1 tablespoon smoked paprika
1 tablespoon dried oregano
1 tablespoon ground cumin
2 teaspoons kosher salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons chili powder
1 teaspoon ground coriander
½ teaspoon ground turmeric
¼ teaspoon ground cayenne pepper
2 tablespoons olive oil
1 tablespoon cider vinegar
1 to 2 tablespoons water (as needed to thin seasoning rub)

6 bone-in, skin-on chicken breasts (or 12 bone-in, skin-on chicken thighs)
1 tablespoon olive oil
1 yellow onion, chopped
1 orange bell pepper, chopped
1 green bell pepper, chopped
1 tablespoon capers, drained
1 tablespoon minced garlic
2 cups long grain rice
1 (15-oz.) can tomato sauce
4 cups chicken broth
1 cup frozen peas, thawed
1 cup pimento-stuffed olives
1 tablespoon chopped cilantro

DIRECTIONS
1. To prepare chicken seasoning rub: combine all ingredients in small bowl and stir to blend.
2. Brush seasoning rub evenly over chicken pieces, cover and refrigerate for 1 hour.
3. Preheat oven to 375ºF.
4. Heat 1 tablespoon olive oil in a large, deep oven-proof frying pan. Add chicken pieces and cook on medium-high heat for 5 to 8 minutes, or until golden brown on all sides. Transfer chicken to a plate and reserve; drain excess oil in pan.
5. Add onions, bell peppers and capers to frying pan; sauté on medium-low heat for 5 minutes, stirring frequently. Add garlic and rice and sauté for 2 additional minutes.
6. Add tomato sauce and chicken broth; bring to a simmer. Remove from heat; arrange browned chicken pieces in a single layer on top of rice.
7. Cover and bake for 25 to 35 minutes, or until chicken pieces are fully cooked and rice is tender.
8. Remove pan from oven; fluff rice with a fork, top with peas, olives and cilantro; cover with lid and let sit for 5 minutes before serving.

19 of 45
Gingerbread Cake

There’s nothing like the smell of gingerbread to make you think Christmas—but why build a house when you can eat Gingerbread Cake! In A Gingerbread Romance Taylor finds herself baking and rebaking the layers needed for a life sized gingerbread house, but you can pop this easy-to-make cake in the oven and sit back and enjoy your book while it bakes.

Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

INGREDIENTS

Gingerbread Cake
½ cup (1 stick) unsalted butter, softened
½ cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon baking soda
¼ teaspoon ground nutmeg
¼ teaspoon kosher salt
¾ cup unsulfured mild molasses
¾ cup hot water

Lemon Sauce
½ cup granulated sugar
¼ cup unsalted butter
3 tablespoons fresh squeezed lemon juice
1 teaspoon fresh lemon zest (optional)
1 teaspoon vanilla extract

As needed whipped cream

DIRECTIONS
1. To prepare gingerbread cake: preheat oven to 325°F. Butter a 9-inch springform pan; set aside.
2. Combine butter and brown sugar in bowl of a stand mixer fitted with a paddle attachment; beat at medium speed until light and fluffy.
3. Add egg and vanilla extract and mix until well combined.
4. In a separate bowl, combine flour, cinnamon, ginger, baking soda, nutmeg and salt; stir to blend. In a separate bowl; combine molasses and water; stir to blend.
5. Alternately add about 1/3 dry and wet ingredients to mixing bowl and mix until just combined. Scrape down sides of bowl; pour batter into pan.
6. Bake for 40 minutes or until a toothpick inserted in center of cake comes out clean. Cool cake in pan on rack. Serve slightly warm or at room temperature.
7. To prepare lemon sauce: combine all ingredients in saucepan; bring to a boil, reduce heat and simmer over low heat for 3 minutes, stirring frequently, until sauce thickens.
8. Slice cake into wedges; top each with warm lemon sauce and whipped cream.

20 of 45
Chicken Shawarma

In A Royal Christmas Wish, Jenny wakes up to find herself married to a real-live prince. As she attempts to navigate the royal lifestyle—with less-than-successful results—she does miss a few things about her old life in New York City, including the chicken shawarma from the place around the corner. Our recipe for it is so delicious, it’s fit for a princess. Make it once, and you’ll be craving it, too!

Yield: 4 servings
Prep Time: 2 hours, 20 minutes
Cook Time: 10 minutes
Total Time: 2 hours, 30 minutes

INGREDIENTS:

Spice-Rubbed Chicken:
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon kosher salt
1 teaspoon black pepper
½ teaspoon dried oregano
½ teaspoon ground cardamom
½ teaspoon ground coriander
¼ teaspoon ground turmeric
¼ teaspoon crushed red pepper
¼ cup olive oil
2 tablespoons fresh lemon juice
2 garlic cloves, smashed
3 large or 4 average boneless, skinless chicken breasts

Garlic-Cumin Sauce:
1 cup plain Greek yogurt
2 teaspoons fresh lemon juice
1 garlic clove, fine minced
½ teaspoon ground cumin
¼ teaspoon kosher salt
¼ teaspoon black pepper

Marinated Cucumber Salad:
1 cup halved grape tomatoes
½ cup thin sliced cucumber
½ cup drained chick peas
¼ cup thin sliced red onion
1 tablespoon olive oil
1 tablespoon fresh lemon juice
¼ teaspoon black pepper
8 bamboo skewers, soaked in water
4 naan (or pita or flatbread), warmed on grill, in oven or in a skillet
¼ cup spicy hummus
As needed, flatleaf (Italian) parsley, chopped
4 grilled lemon halves (optional)

DIRECTIONS:
1. To prepare spice rubbed chicken: combine dry spices, olive oil, lemon juice and garlic in a large bowl (or zip-lock bag) and stir to blend.

2. Slice chicken into thin 2-inch pieces: place in bowl with spice rub and toss to evenly coat. Cover and refrigerate for 2 hours, stirring occasionally.

3. To prepare garlic-cumin sauce: combine all ingredients in bowl and whisk to blend. Refrigerate.

4. To prepare marinated cucumber salad: combine in ingredients in bowl and toss to blend. Refrigerate.

5. Heat grill to medium heat. While grill is heating, thread spice rubbed chicken pieces evenly on bamboo skewers.

6. Grill chicken skewers for 10 minutes, or until fully cooked, turning frequently.
To assemble chicken shawarma: spread each piece of naan with hummus. Top evenly with marinated cucumber salad, spice rubbed chicken skewers and garlic-cumin sauce. Garnish with chopped flatleaf parsley and a grilled lemon half, if desired.

21 of 45
Holy Yum Maple Dijon Chicken

There’s a bit of a mystery around how the name “Holy Yum Chicken” got started, but there’s no doubt it’s well deserved. We’ve taken this recipe mentioned in Out of the Picture and made it easy enough for it to become a staple in your own kitchen, perfect for a family meal or a special occasion. You’ll be solving the mystery of what to make for dinner, and saying, “yum” as a result!

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

INGREDIENTS
¼ cup maple syrup
¼ cup coarse-grain country Dijon mustard
¼ cup Dijon mustard
1 tablespoon rice wine vinegar
1 garlic clove, minced
¼ teaspoon kosher salt
¼ teaspoon black pepper
8 boneless, skinless chicken thighs
1 tablespoon olive oil
1 tablespoon corn starch
2 tablespoons chicken broth or cold water
1 sprig fresh rosemary

Holy Yum Baked Chicken - Home & Family

DIRECTIONS
1. Preheat oven to 400ºF. Spray baking dish with nonstick cooking spray.

2. Combine maple syrup, country Dijon mustard, Dijon mustard, rice wine vinegar, garlic, salt and black pepper in small bowl and whisk to blend.

3. Arrange chicken thighs in baking dish; brush evenly with olive oil. Spoon maple Dijon sauce evenly over chicken thighs.

4. Bake uncovered for 40 minutes, or until sauce is bubbly and chicken is fully cooked.

5. Remove baking dish from oven; transfer chicken thighs to serving platter, place baking dish on stove top burner.

6. Combine corn starch and chicken broth in small bowl and stir to blend.; add to baking liquid and whisk over low heat for 1 to 2 minutes, or until sauce thickens.

7. Spoon maple Dijon sauce over chicken. Garnish with fresh rosemary.

22 of 45
Incredible Apple Dumplings

In Christmas In Evergreen: Letters to Santa, the Chris Kringle Kitchen is where Lisa and Kevin sometimes take a break from fixing up Daisy’s General Store. It’s also where Michelle first meets Thomas…and where people gossip about romances and other small-town news. One of the specialties at Chris Kringle Kitchen are the famous apple dumplings, which are even more incredible served with a little extra sauce. They’re easier than they look, and your friends and family will remember them forever.

Yield: 6 servings
Prep Time: 40 minutes
Cook Time: 60 minutes

INGREDIENTS
Pastry Brisée
3¾ cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon kosher salt
1½ cups (3 sticks) unsalted butter, cubed
¾ cup ice water

Walnut Streusel
½ cup toasted walnuts, chopped
¼ cup brown sugar, packed
2 tablespoons butter, room temperature
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Brown Sugar Cider Sauce
2 cups brown sugar, packed
1¼ cups apple cider
1 pinch kosher salt
½ teaspoon cinnamon
1 teaspoon vanilla extract

Apple Dumplings
6 sweet-tart baking apples (such as Pink Lady or Granny Smith apples)
1 egg, beaten

Incredible Apple Dumplings - Home & Family

DIRECTIONS
1. To prepare pastry brisée: combine flour, sugar and salt in bowl of a processor fitted with a steel blade. Pulse to blend. Add cold butter and pulse until mixture resembles coarse corn meal. Slowly add ice water, as needed, to form pastry dough. Divide pastry into 3 equal portions; chill 30 minutes.
2. To prepare walnut streusel: combine walnuts, brown sugar, softened butter, cinnamon and nutmeg in a small bowl and blend with a fork. Reserve at room temperature.
3. To prepare brown sugar cider sauce: combine brown sugar, apple cider and salt in a saucepan. Bring to a boil; reduce heat and simmer for 2 minutes. Remove from heat, add cinnamon and vanilla and stir to blend. Reserve.
4. To assemble apple dumplings: using an apple corer or paring knife, core apples and peel. Stuff the center of each apple with walnut streusel filling.
5. Roll out 1 portion of pastry into about an 8-by-16-inch rectangle on a floured work surface; cut into two 7-inch squares. Repeat with remaining pastry dough (to equal six 7-inch squares). Brush outer edges of each pastry square with egg wash. Place 1 apple in the center of each square; bring the corners of pastry up over the apple to meet in the center and press seams. Cut leaf shapes out of excess pastry, if desired, brush with egg wash and arrange on dumplings. Chill apple dumplings until pastry dough is firm (about 30 minutes, or overnight).
6. Preheat oven to 400°F.
7. Arrange chilled apple dumplings in a large (14-by-11-inch) baking dish. Pour brown sugar cider sauce over dumplings. Bake uncovered for 15 minutes. Reduce oven temperature to 350°F and bake an additional 40 to 45 minutes, or until pastry is golden and apples are just starting to bubble.
8. Serve apple dumpling warm topped with sauce in baking dish. If desired, serve with whipped cream or vanilla ice cream.
9. Baker’s tip: place remaining walnut streusel on a small baking sheet lined with baking paper. Heat in a preheated oven at 400°F for 2 to 3 minutes or until butter is melted and bubbly. Cool streusel and serve crumbled over the top of dumplings.

23 of 45
Jingle Bell Fruitcake Cookies

In A Down Home Christmas, rising country music star Kris Trabeau goes home to Charming, Mississippi, hoping to convince his aunt to sell the family farm. Aunt Tansy’s neighbor Tory Odom and a little girl Tory knows from the community center come over to help make Jingle Bell Cookies from a secret family recipe. Baking leads to impromptu Christmas carol singing, making the shared time even sweeter. Our updated version of Jingle Bell Fruitcake Cookies are a Southern-flavored treat that might just become a tradition in your own family.

Yield: 3 dozen cookies (36 servings)
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

INGREDIENTS
½ cup unsalted butter, at room temperature
1¼ cups brown sugar, packed
1 extra-large egg
1 tablespoon dark rum (or brandy, bourbon or apple cider)
1 teaspoon vanilla extract
1¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ cup buttermilk
½ cup chopped pecans (or walnuts)
¼ cup chopped pistachios
1 cup Medjool dates, pitted, chopped (or chopped figs)
¾ cup glacé-candied red cherries, halved
½ cup dried apricots, coarsely chopped
¼ cup glacé-candied fruit mix (such as candied pineapple, citron, orange peel, red cherries)

Jingle Bell Fruitcake Cookies - Home & Family

DIRECTIONS
1. Preheat oven to 400 degrees F.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until fluffy. Beat in egg; add rum and vanilla extract and mix until fully blended.
3. In another bowl, combine flour, baking soda, salt, cinnamon and nutmeg; whisk to blend.
4. Alternately, add dry ingredients and buttermilk to batter and mix until blended.
5. Fold the chopped nuts and fruit into batter by hand. Chill dough 10 minutes.
6. Drop dough by rounded tablespoons or with a small ice cream scoop, about 2 inches apart, onto cookie sheets lined with baking paper.
7. Bake each cookie sheet for 8 to 9 minutes, until lightly golden.

24 of 45
Shrimp Scampi

“We’ll take a whole crab, some of your garlic shrimp, two rolls and a whole stack of napkins!” That’s how Lucas places the order at the little beachside shrimp shack when he takes Jenna out for the first time. You can create that same vacation atmosphere at home with our Shrimp Scampi recipe. Dress it up with a little thin spaghetti, as we did, or dress it down with a red checkered tablecloth and a bottle of wine on your back porch. Either way, plan your own romantic escape with this easy one-pan recipe.

Yield: 4 servings
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 60 minutes

INGREDIENTS
1-pound large shrimp, peeled and deveined, (21-25 pieces per pound), thawed if frozen
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
1 teaspoon kosher salt
½ pound thin spaghetti, uncooked
2 tablespoons extra-virgin olive oil
3 garlic cloves, thin-sliced
¼ teaspoon crushed red pepper flakes
½ cup dry white wine
2 tablespoons fresh squeezed lemon juice
4 tablespoons unsalted butter
2 cups fresh spinach leaves, trimmed, lightly packed
½ teaspoon coarse-ground black pepper
As needed, fresh lemon wedges
2 tablespoons shaved Parmesan

DIRECTIONS
1. Drain shrimp, pat dry and remove tails, if desired.
2. Combine shrimp, 1 tablespoon olive oil, minced garlic and salt in a bowl and toss to evenly coat. Refrigerate for 20 to 30 minutes.
3. While shrimp is marinating, bring a large pot of salted water to a boil. Add spaghetti and cook for 6 to 7 minutes or until cooked al dente. Drain; keep warm.
4. Heat 2 tablespoons olive oil in a large skillet over medium heat; add marinated shrimp and cook just until shrimp turn pink (about 2 minutes), stirring frequently. Using a slotted spoon, transfer shrimp to a bowl and reserve.
5. Add sliced garlic and crushed red pepper flakes to skillet and sauté over medium-low heat for 1 minute, stirring frequently. Add white wine and lemon juice; simmer until liquid is reduced by half. Add butter and whisk over medium-low heat until butter is melted and sauce is fully blended.
6. Add spinach, black pepper and reserved shrimp to skillet; sauté briefly to fully cook shrimp and wilt spinach, stirring frequently.
7. Add spaghetti to skillet and lightly toss to blend. Divide shrimp scampi evenly between 4 bowls. Garnish with fresh lemon slices and shaved Parmesan.

25 of 45
BBQ Brisket Tacos

Aiden’s improvised brisket tacos become a house specialty at his restaurant, and he serves them to investors who might buy the place. Both he and Paige have big decisions to make about what parts of their past to hold onto…and what to leave behind. Our recipe for BBQ brisket tacos is both casual and impressive, perfect for a summer gathering you’ll always remember.

Yield: 12 brisket tacos (6 servings)
Prep Time: 20 minutes
Slow Cooker Time: 12 hours
Total Time: 12 hours plus 20 minutes

BBQ Brisket Tacos - Home & Family

INGREDIENTS
Slow Cooker Beef Brisket:
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon liquid hickory smoke
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar, packed
2 tablespoons paprika
1½ tablespoons kosher salt
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons ground cumin
1 teaspoon coarse ground black pepper
1 (3 to 5 pound) beef brisket

Sunshine Slaw:
2 cups shredded cabbage slaw blend
1 cup thinly sliced red, yellow and orange bell pepper
½ cup thinly sliced red onion
¼ cup mayonnaise
2 tablespoons apple cider vinegar

Brisket Tacos:
12 street style (4-inch) flour tortillas, lightly grilled or heated until warm
¾ cup smoky BBQ sauce
¾ cup crumbled queso fresco
as needed, fresh lime wedges
as needed, fresh cilantro

DIRECTIONS
1. To prepare slow cooker brisket: combine olive oil, cider vinegar, liquid smoke, Worcestershire and dry seasonings in small bowl and mix to blend. Spread evenly over all sides of beef brisket.
2. Arrange rubbed brisket, fat side up, in slow cooker. Cook on low for 10 to 12 hours (based on size of brisket).
3. Preheat broiler. Carefully transfer brisket to sheet pan lined with foil (discard cooking liquid or save for another use). Heat brisket under broiler for 2 to 4 minutes, watching constantly, until surface is bubbly and golden brown and has developed a crispy “bark” on surface; let meat rest for 15 minutes before slicing (or refrigerate if making ahead). Thin slice brisket as needed for tacos. Reserve remaining brisket for another meal.
4. To prepare slaw: combine all ingredients in large bowl and toss to blend.
5. To prepare each taco: layer 2 slices beef brisket in center of warm flour tortilla; top with 1 tablespoon BBQ sauce, 1 tablespoon crumbled queso fresco and 2 tablespoons slaw. Garnish taco with cilantro. Serve with a fresh lime wedge.

For quick-and-easy week night taco assembly, use fully cooked smoked brisket purchased from a grocery store or BBQ restaurant in recipe.

26 of 45
Country Cottage Cheese & Blueberry Pancakes

In Love on Location, Delaney works for her best friend Wyatt at Cabins In the Pines, a rustic camping retreat. Even as the two try to save the struggling business, they aren’t always sure where friendship ends and romance begins. One thing that is definite, however, is their shared love for the blueberry-cottage cheese pancakes at the resort’s restaurant. Whether they are served with maple syrup or eaten plain, these tasty golden confections are perfect for bringing all your loved ones together at the breakfast table.

Yield: 16 pancakes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

INGREDIENTS
1 ¼ cups all-purpose flour
1/3 cup sugar
1 teaspoon baking soda
½ teaspoon kosher salt
2 large eggs, lightly beaten
1 cup low-fat cottage cheese
½ cup plain yogurt
½ cup whole milk or half & half
1-pint (about 2 cups) fresh blueberries
Butter or canola oil, as needed
Maple syrup, as needed

Country Cottage Cheese and Blueberry Pancakes - Home & Family

DIRECTIONS
1. In a medium bowl, combine flour, sugar, baking soda and salt; whisk to blend.
2. In a second bowl, whisk together the eggs, cottage cheese, yogurt and milk. Add dry ingredients and stir just until blended. Fold in blueberries.
3. Heat butter or oil in a large heavy skillet or griddle over medium heat. Working in several smaller batches, spoon about 1/3 cup batter into skillet for each pancake. Cook until the surface starts to bubble around outer edges, about 3 minutes. Carefully flip pancakes and cook an additional 2 minutes, or until pancakes are golden and puff up slightly. Keep warm in a low oven. Repeat with remaining batter.
4. Serve warm cottage cheese & blueberry pancakes with maple syrup.

27 of 45
Honey Almond Cake with Berries and Mascarpone Crème Fraiche
Ingredients

Almond Cake:

  • 1 cup plus 2 tbsp. buttermilk
  • 2¼ cups granulated sugar
  • 6 large eggs
  • 1 tbsp. vanilla extract
  • 1½ tsp. almond extract
  • 2¼ cups all-purpose flour
  • 1 cup almond meal flour
  • 1½ tbsp. baking powder
  • 1 tsp. kosher salt
  • 1 cup plus 2 tbsp. canola oil

Vanilla Honey Glaze:

  • 1 tbsp. honey
  • 1 tsp. vanilla extract
  • 1 tsp. lemon zest, fresh
  • ½ cup confectioner’s sugar
  • 4 tbsp. half and half cream

Mascarpone Crème Fraiche:

  • 3 (8-oz.) packages mascarpone, room temperature
  • 1¼ cups crème fraiche
  • 1 cup confectioner’s sugar
  • 1½ tsp. vanilla extract
  • As needed, whole strawberries
  • As needed, sliced toasted almonds
  • As needed, fresh mint sprigs

Directions:
Yield: 1 Three-Layer Cake
Prep Time: 60 minutes
Bake Time: 30 minutes
Total Time: 90 minutes

1. To prepare cakes: preheat oven to 350 degrees. Coat three 8-inch cake pans with nonstick cooking spray. Place a round of parchment paper on the bottom of each pan; spray with cooking spray.

2. Using a handheld or stand mixer fitted with a paddle attachment, combine buttermilk, sugar, eggs, vanilla extract and almond extract in bowl and mix until fully blended. With a rubber spatula, scrape down sides of bowl.

3. In a large bowl, combine flour, almond flour, baking powder and salt. Add to buttermilk mixture and beat on low until fully blended. Scrape down sides of bowl.

4. Slowly add oil to buttermilk/flour mixture and beat on medium-low until fully blended.

5. Divide batter evenly between prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center of each cake comes out clean. Cool in pans for 10 minutes; invert on wire rack to release cakes.

6. To prepare glaze: combine honey, vanilla extract, lemon zest, confectioner’s sugar and half and half in a bowl and whisk until smooth. Brush tops and sides of warm cakes evenly with glaze. Cool cakes completely. (If making cakes ahead, wrap tightly and freeze.)

7. To prepare mascarpone crème fraiche: combine mascarpone, crème fraiche, confectioner’s sugar and vanilla extract in a large bowl and whisk until smooth.

8. To assemble cake: place first cake on cake pedestal or serving plate. Spread about ¼ of mascarpone crème fraiche over top of cake. Top with second cake layer. Spread about ¼ of mascarpone crème fraiche over top of cake. Top with third cake layer. Spread about ¼ of mascarpone crème fraiche over top of cake. Spread remaining ¼ of mascarpone crème fraiche on sides of cake to make a light crumb coating. Using a bench scraper or cake spatula, lightly scrape top and sides of cake to remove excess mascarpone crème fraiche forming a smooth surface.

28 of 45
Cranberry-Walnut Bread with Orange Glaze

In At the Heart of Christmas, Nolan stays up late one night designing a very special ornament. Quinn brings him freshly-baked cranberry bread, because she knows it’s his favorite. Goes perfectly with either a cup of tea (Quinn’s beverage of choice) or coffee (the drink Nolan can’t live without.)

Yield: 1 loaf (12 servings)
Prep Time: 15 minutes
Bake Time: 75 minutes

INGREDIENTS
Cranberry-Walnut Bread:
1½ cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
½ teaspoon kosher salt
2 eggs, large
¾ cup buttermilk
½ cup vegetable oil
1 tablespoon fresh squeezed orange juice
½ teaspoon vanilla extract
1 cup fresh cranberries
½ cup walnut pieces, toasted
zest of 1 orange

Orange Glaze:
1 cup confectioner’s sugar
2 tablespoons milk
zest of 1 orange

Cranberry Walnut Bread with Orange Glaze - Home & Family

DIRECTIONS
1. To prepare cranberry-walnut bread: preheat oven to 350°F. Lightly grease an 8 ½ x 4 ½-inch loaf pan.

2. Whisk together flour, sugar, baking powder and salt in a large bowl.

3. In a medium-sized bowl, lightly whisk eggs; add buttermilk, oil, orange juice and vanilla extract; whisk to blend. Pour over dry ingredients and mix just until combined.

4. Fold in cranberries, walnuts and orange zest. Pour batter into prepared loaf pan.

5. Bake for 60 minutes; cover loosely with foil and bake an additional 10 to 15 minutes, or until a toothpick inserted in bread comes out clean. Transfer loaf pan to a rack and cool for 15 minutes. Carefully remove loaf from pan and cool completely on rack.

6. To prepare orange glaze: in a small bowl, combine confectioner’s sugar and milk and whisk until smooth. Add orange zest and whisk to blend. Drizzle orange glaze over cooled cranberry-walnut bread..

29 of 45
Stuffed Crust Italian Pizza

In A Timeless Christmas, Charles Whitley—a man who’s traveled forward in time from 1902—has never heard of pizza. Megan has to explain to him that it’s okay to eat it with his hands. After the first bite, he declares it’s the best thing he’s ever tasted. Charles would’ve been even more impressed by our Stuffed Crust Italian Pizza. It’s a few steps up from delivery pizza, and perfect any time.

Yield: 1 12-inch pizza (4 servings)
Prep Time: 20 minutes
Bake Time: 15 minutes

INGREDIENTS
1 (16 oz.) ball refrigerated pizza dough, at room temperature
8 mozzarella string cheese sticks, at room temperature
½ cup pizza sauce
2 cups shredded mozzarella cheese
12 slices pepperoni
½ medium-size red bell pepper, seeded and cut into ¼-inch-thick slices
8 oz. bulk Italian pork sausage, cooked, drained, crumbled
½ cup cooked bacon, 1-inch dice
2 tablespoons sliced, drained black olives
as needed, grated Parmesan cheese
as needed, chopped fresh parsley

DIRECTIONS

  1. Preheat oven to 475°F. Coat a large pizza pan lightly with olive oil or cooking spray.
  2. On a lightly floured surface, roll the dough out into a 14-inch round. Transfer to pizza pan.
  3. Arrange string cheese sticks evenly in a 12-inch wide circle over dough, leaving a 1-inch border around outer edge of dough. Fold outer edges of dough over string cheese and press to seal, forming a cheese stuffed pizza crust.
  4. Spoon pizza sauce evenly over pizza dough; top with shredded cheese, pepperoni slices, bell pepper rings, crumbled sausage, diced bacon and black olives.
  5. Bake for 12 to 15 minutes, or until crust is golden and cheese is bubbly. Remove from oven.
  6. Garnish pizza with grated Parmesan cheese and chopped parsley. Cut into 8 slices.
30 of 45
Sweet Potato Biscuits with Country Ham

In The Christmas Company, Kate and many other people in town surprise Clark with a lavish Christmas feast. It includes every holiday treat imaginable—including sweet potato biscuits and ham. Our recipe would be a brilliant use of leftovers from your own holiday meal, and a perfect main dish for a Christmas brunch or lunch.

Yield: 10 servings
Prep Time: 15 minutes
Cook Time: 20 minutes

INGREDIENTS
Sweet Potato Biscuits:
2¼ cups flour
2 tablespoons brown sugar
2½ teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon baking soda
½ cup (1 stick) unsalted butter, cold, diced into pieces
1 cup cooked mashed sweet potatoes, chilled*
¼ cup cold buttermilk

14 to 16 ounces sliced country ham (about 2 slices)
1 tablespoon butter
as needed, honey
as needed, country Dijon mustard
as needed, blackberry preserves (or apricot preserves)
as needed, butter

DIRECTIONS
1. Preheat oven to 450°F.
2. To prepare sweet potato biscuits: combine flour, brown sugar, baking powder, salt and baking soda in a food processor bowl fitted with a steel blade and pulse to blend. Add cold butter pieces and pulse until mixture resembles coarse cornmeal.
3. Add mashed sweet potatoes and buttermilk to flour mixture and pulse just until mixture comes together and forms a dough.
4. Turn the dough out onto a floured work surface. Gently knead just until smooth; pat into a circle to a thickness of ¾ to 1-inch. Using a 3-inch biscuit cutter, cut out biscuits. Arrange on a baking sheet lined with baking paper. Gather left-over dough into a ball, pat into a circle and cut out remaining biscuits (recipe makes ten 3-inch biscuits).
5. Bake for 15 minutes, or until golden brown, rotating the baking sheet halfway through baking.
6. While biscuits are baking, cut ham slices into 2 to 3-inch pieces. Melt butter in a heavy skillet over medium heat; add ham pieces and cook on each side for 2 to 3 minutes, or until sizzling and golden around outer edges.
7. Split sweet potato biscuits horizontally, layer ham on bottom halves of biscuits and close with top halves. Arrange on a serving tray with choice of condiments.

* Recipe uses left-over plain unseasoned mashed sweet potatoes. Or roast a whole medium to large-size sweet potato (enough to make 1 cup of mashed sweet potato, without the skin) at 400°F for about 1 hour or until tender; cool, peel off skin and roughly mash sweet potato.

31 of 45
Sunday Muffins

In Sunrise Cabin, Paige comes across an old muffin recipe tucked away in a kitchen drawer…the very same recipe that Dylan’s grandmother used every Sunday during his childhood. You can make your own sweet memories with these autumn-inspired maple pecan muffins, finished with a buttery-rich streusel crumb topping and a simple cider glaze.

Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 17 minutes

INGREDIENTS
Streusel Topping
¼ cup all-purpose flour
¼ cup rolled oats
¼ cup brown sugar, packed
¼ teaspoon ground cinnamon
¼ teaspoon real maple extract
¼ cup cold butter, cut into pieces
½ cup chopped pecan pieces

Muffins
1¾ cups all-purpose flour
1 cup rolled oats
1 tablespoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
1 large egg, lightly beaten
¾ cup brown sugar, packed
¾ cup milk
1/3 cup canola oil
¼ cup real maple syrup
1 tablespoon real maple extract
1 cup chopped pecan pieces

Cider Glaze
1 cup apple cider
1 cup powdered sugar

Sunday Muffins - Home & Family

DIRECTIONS
1. Preheat oven to 400°F. Line 12 muffin tins with muffin baking cups.
2. To prepare streusel topping: combine flour, oats, brown sugar, cinnamon and maple extract in bowl of food processor fitted with a steel blade. Add cold butter pieces and pulse until mixture is coarse and crumbly. Add pecan pieces and stir to blend. Reserve.
3. To prepare muffins: in a large mixing bowl, combine flour, oats, baking powder, cinnamon and salt. Whisk to blend; reserve.
4. In another bowl, combine egg, brown sugar, milk, canola oil, maple syrup and maple extract; whisk until blended. Add to flour mixture and stir to blend. Fold in pecans. Spoon batter into muffin cups, filling two-thirds full. Top muffin batter evenly with streusel topping.
5. Bake for 15 to 17 minutes or until a toothpick inserted in center comes out clean. Let cool in pan for 15 minutes before removing.
6. While muffins are baking, simmer apple cider in a small saucepan over medium heat for 5 minutes, or until liquid has reduced to ¼ cup. Cool. In a small bowl, combine 3 tablespoons cider syrup and powdered sugar; whisk until smooth (add additional cider syrup, as needed, to adjust glaze). Drizzle cider glaze evenly over muffins.

32 of 45
Pumpkin Soup with Parmesan Croutons

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 30 minutes

INGREDIENTS
Pumpkin Soup
¼ cup butter
1 small yellow onion, chopped (about 1 cup)
1 garlic clove, minced
¼ cup dry white wine (optional)
3 cups chicken broth
1 (15-ounce) can pumpkin puree
1 tablespoon brown sugar
½ teaspoon kosher salt
¼ teaspoon each: black pepper, grated nutmeg, and dried thyme
1 pinch ground cayenne pepper (optional)
2 tablespoons heavy whipping cream

Parmesan Croutons
3 cups cubed French bread (½-inch cubes)
2 tablespoons melted butter
1 tablespoon grated Parmesan cheese
1 tablespoon minced parsley
1/8 teaspoon each: kosher salt and black pepper

½ cup crème fraiche*
6 slices bacon, cut into ½ inch pieces, cooked until crisp
¼ cup shaved Parmesan cheese
3 tablespoons toasted pumpkin seeds

DIRECTIONS
1. Preheat oven to 400°F.
2. To prepare pumpkin soup: melt butter in a large heavy saucepan over medium heat until butter is foamy and turns a light golden brown (about 2 minutes). Add onions and garlic; saute over medium heat for 5 minutes, stirring frequently.
3. Add white wine and simmer for 2 minutes, or until liquid has reduced. Add chicken broth, pumpkin puree, brown sugar, salt, black pepper, nutmeg, thyme and cayenne pepper; stir to blend. Simmer for 10 minutes or until fully heated. Remove from heat.
4. Working in several smaller batches, puree in a food processor fitted with a steel blade or blender until smooth. Return mixture to saucepan. Add heavy cream and simmer over low heat until fully heated. Taste and adjust seasoning, if needed. Keep warm.
5. To prepare Parmesan croutons: combine bread cubes and melted butter in a large bowl and toss to coat. Add Parmesan, parsley, salt and black pepper; toss to blend. Transfer to baking sheet lined with parchment. Bake for 10 to 15 minutes, or until light golden brown, stirring halfway through baking. Set aside.
6. To serve: ladle soup into bowls. Top each with a drizzle of crème fraiche, Parmesan croutons, crisp bacon pieces, shaved Parmesan cheese and toasted pumpkin seeds.

*If you’d like to make your own crème fraiche, simply put 1 cup whipping cream into a glass bowl and add 2 T. buttermilk. Cover and let stand at room temperature for 8-24 hours. Refrigerate any unused portion for up to two weeks.

Poppy hasn’t quite discovered what she wants to do with her life—that is, until she takes a temporary job as nanny to Zoe and Zach right before Halloween. Their dad, Ryan, is launching a “Food With Friends” app and working around the clock to please a major investor. When his business associate, Abigail, unexpectedly shows up while Ryan, his kids and Poppy are playing football in the yard, Ryan invites Abigail to dinner. “We’re making pumpkin pasta, pumpkin soup, pumpkin pie. Pretty much anything pumpkin!” says Ryan. Poppy graciously serves a savory pumpkin soup—this version is topped with buttery-crisp croutons, shredded cheese, toasted pumpkin seeds and a drizzle of crème fraiche. Make it for your own family and discover the warmth of a lovely October night!

33 of 45
“Bradley Sutton” Cowboy Steak Sandwiches

In A Country Wedding, Bradley and Sarah stop at the Milltown Family Diner for lunch. “We will have two Bradley Sutton Sandwiches,” says Sarah. This hearty grilled steak sandwich with white cheddar, onions, and horseradish mayo would be a hit on any menu.

Yield: 2 sandwiches
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

INGREDIENTS

Horseradish Mayonnaise:
¼ cup mayonnaise
1 teaspoon horseradish sauce
¼ teaspoon garlic and pepper seasoning

Caramelized Onions:
1 tablespoon olive oil
1 yellow onion, cut length-wise into ¼-inch slices
¼ teaspoon each: kosher salt and black pepper

1 (1½-inch thick) boneless ribeye steak, room temperature
as needed, kosher salt and black pepper
1 tablespoon olive oil
2 tablespoons unsalted butter, room temperature
2 crusty sandwich rolls (sourdough, Kaiser or onion rolls), warm
1 cup spring mix salad greens
¼ cup white sharp Cheddar cheese, shredded

DIRECTIONS
1. To prepare horseradish mayonnaise: combine mayonnaise, horseradish and garlic pepper in small bowl and stir to blend. Taste and adjust seasoning, if desired.
2. To prepare caramelized onions: heat oil in a large skillet over medium heat; add onions, salt and black pepper. Cook for 2 to 3 minutes, stirring frequently, or until onions are wilted. Reduce heat to medium-low and cook for 15 to 20 minutes, stirring frequently, or until onions are golden and lightly caramelized.
3. Meanwhile, heat a cast iron skillet over high heat until very hot (about 5 minutes). Remove excess moisture on steak with paper towels; season steak generously with salt and black pepper. Add oil to hot skillet; heat until just beginning to smoke. Carefully add steak and cook over high heat for 3 to 4 minutes, or until a golden-brown crust forms. Turn steak over and cook an additional 2 minutes.
4. Reduce heat to medium; add butter. Carefully tilt skillet slightly and spoon foamy butter over steak for 2 to 3 minutes, or to desired doneness. Transfer steak to a plate; cover loosely with foil and let rest for 5 minutes. Thinly slice steak against the grain.
5. To assemble sandwiches: Spread horseradish mayonnaise over cuts sides of rolls. Arrange lettuce on bottom halves of rolls; top each evenly with sliced steak, shredded Cheddar cheese and 1 tablespoon caramelized onions. Close with top halves of rolls.

“Bradley Sutton” Cowboy Steak Sandwich
Bradley Sutton grew up in a small town but was still surprised to see his fame recognized in the form of a sandwich! Went he and Sarah went into town to taking care of his country wedding plans, they stopped at the Milltown Family Diner for lunch. “We will have two Bradley Sutton Sandwiches,” says Sarah, with a grin. Like the famous country western music star for whom the sandwich is named, this hearty grilled steak sandwich, with plenty of white Cheddar, caramelized onions, and horseradish mayo, is sure to be a big hit at your house, too.

34 of 45
Vermont Christmas Card Cookies

In Christmas in Evergreen, snowy weather—and wishes on a magic snow globe—lead Ryan and Zoe to an idyllic small town in Vermont. As they help Allie make her favorite frosted sugar cookies for the town festival, they get caught up in the joy of the season. Whether you make our Vermont Christmas Tree Cookies with friends or family, or you share them with the people you love, they’ll give you that warm, Christmas-y feeling, too.

Vermont Christmas Card Cookies

Yield: 3 dozen cookies
Prep Time: 75 minutes
Cook Time: 45 minutes
Total Time: 2 hours

INGREDIENTS
Soft Sugar Cookies:
2 cups (4 sticks) unsalted butter, room temperature
2 cups granulated sugar
2 large eggs, room temperature
1 ½ tablespoons vanilla extract
1 teaspoon orange extract
6 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt

Vanilla Buttercream Frosting:
1 cup (2 sticks) unsalted butter, room temperature
4 cups confectioner’s sugar, sifted
¼ cup heavy whipping cream
1 tablespoon vanilla extract

Assorted food coloring (various shades of green)
4 piping bags fitted with an assortment of tips
Assorted sizes white pearl nonpareils
White sparkling sugar

Vermont Christmas Card Cookies - Home & Family

DIRECTIONS
1. Preheat oven to 350 degrees F.
2. To prepare sugar cookies: cream butter and sugar in the bowl of a stand mixer with paddle attachment on medium speed until fluffy. Add eggs one at a time and mix until completely incorporated. Scrape down sides of bowl; add vanilla and orange extracts and mix until blended.
3. Sift flour, baking powder and salt into a separate bowl; slowly add to mixing bowl on low speed until fully blended and dough pulls away from sides of bowl. Divide dough into 2 pieces.
4. On a 12-inch x 16½-inch non-stick silicone baking mat or parchment paper, roll out half of dough to ¼-inch thickness. Place baking mat or parchment on a cookie sheet and chill dough in freezer for 5 minutes. (Freezing dough slightly makes it easier to cut out shapes and transfer to cookie sheets.)
5. Remove dough from freezer. Cut out shapes with a variety of Christmas tree-shaped cookie cutters. Arrange on a cookie sheet and bake for 15 minutes. Remove from oven and cool. Repeat with remaining dough.
6. To prepare buttercream frosting: cream butter in the bowl of a stand mixer with paddle attachment on medium speed until fluffy. Slowly add confectioner’s sugar and beat on low speed until smooth, scraping down sides of bowl after partially blended. Add cream and vanilla extract and beat until smooth.
7. Divide buttercream frosting into 4 portions. Tint each portion to desired shade with food coloring and transfer to a pastry bag.
8. Using a variety of tips, pipe buttercream frosting on cooled sugar cookies to resemble tree branches. Decorate frosted cookies with sparkling sugar and pearls. If making ahead, refrigerate cookies to hold.

35 of 45
Holiday Roast with Root Vegetables

In "A Christmas to Remember" Maggie/Jennifer proclaims, “Dinner is ready,” as she brings an amazing platter to the table. “It’s a holiday roast with root vegetables,” she says. “You are a really, really, good cook,” says John, as the family looks on in awe of her culinary talents. Impress your family with this delicious rosemary roast beef surrounded with olive oil and herb-roasted potatoes and root vegetables, and make some memories of your own.

Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 90 minutes
Total Time: 2 hours

INGREDIENTS
Rosemary Roast Beef:
¼ cup olive oil, divided
1 (3 to 4 pound) boneless ribeye roast
1 tablespoon chopped garlic
1 tablespoon fresh rosemary, chopped
1 tablespoon kosher salt
½ tablespoon freshly ground black pepper

Roasted Root Vegetables:
1 bag (1½ pounds) fingerling potatoes, halved
1 pound rainbow carrots, peeled
2 golden (or red) beets, skin-on, trimmed
½ red onion, peeled, cut into wedges
3 tablespoons olive oil
kosher salt and freshly ground black pepper to taste
1 tablespoon fresh thyme, chopped
fresh rosemary sprigs (optional)

Holiday Roast Beef - Home & Family

DIRECTIONS
1. To prepare roast beef: place a large heavy ovenproof skillet (such as cast iron) in oven and preheat the oven to 500 degrees F.
2. When oven is heated, remove hot skillet and place on stovetop over high heat. Add 2 tablespoons olive oil to skillet and heat until oil is shimmering; add roast and sear on all sides to brown (about 5 minutes). Remove skillet from heat.
3. Reduce oven heat to 350 degrees F.
4. Combine 2 tablespoons olive oil, garlic, rosemary, salt and black pepper in small bowl and mix to blend; spread evenly over top of browned roast.
5. Transfer skillet to 350 degrees F. oven and roast uncovered for 75 to 90 minutes, or until meat thermometer reads 135 degrees F. (medium-rare) or to desired doneness. Remove from oven. Cover loosely with foil and let rest 15 minutes before slicing.
6. To prepare roasted root vegetables: toss vegetables in olive oil to coat, season with salt, black pepper and thyme. Arrange oiled vegetables on a baking sheet.
7. Roast root vegetables uncovered for 60 minutes or until tender when pierced with a fork and potatoes are golden, turning occasionally. Remove from oven. Let beets cool slightly; using a paring knife, remove skins and slice each beet in quarters.
8. To serve: Slice roast beef and arrange on a large platter. Surround roast beef with roasted vegetables. Garnish platter with rosemary sprigs, if desired.

36 of 45
Lemon Elderflower Mini Bundt Cakes

In Dater’s Handbook, Cass has an “inner sweets monster” that can’t be tamed. The fun-loving Robert indulges it, while the sophisticated George disapproves. Could there be a clearer indication of which man is right for her? Our Lemon Elderflower Mini Bundt Cakes are refined enough for any taste, and would tempt anyone to steal an extra bite.

Lemon Elderflower Mini Bundt Cakes - Home & Family

Yield: 12 Mini Bundt Cakes
Prep Time: 60 minutes
Bake Time: 20 minutes
Total Time: 80 minutes

INGREDIENTS
Mini Bundt Cakes:
2 cups Greek yogurt
1/4 cup plus 2 tablespoons elderflower syrup*
2 lemons, zested and juiced
3 1/3 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs, room temperature

Glaze:
1/2 cup powdered sugar
1 tablespoon elderflower syrup*
1 tablespoon fresh squeezed lemon juice

Lemon Elderflower Buttercream (optional)
1 stick (1/2 cup) unsalted butter, at room temperature
2 cups powdered sugar
2 tablespoons fresh squeezed lemon juice
1 tablespoon elderflower syrup*

*Elderflower syrup (such as Norm’s Farms), elderflower cordial or elderflower liqueur (such as St Germain) can all be used interchangeably for this recipe. Elderflower syrup is called elderflower cordial in the UK. Contrary to the name, the cordial does not contain alcohol. Both elderflower syrup and elderflower cordial are easy to source on line and are available at health food and specialty grocery stores. Elderflower liqueur is widely available in larger liquor stores. To prepare elderflower liqueur syrup, combine equal parts elderflower liqueur and sugar in saucepan, heat until sugar is dissolved and cool.

DIRECTIONS
1. To prepare bundt cakes: Preheat oven to 350 degrees. Coat two 6-cake mini bundt cake pans with nonstick cooking spray.
2. In a medium bowl, combine yogurt, 1/4 cup elderflower syrup, lemon zest and juice; whisk to blend. Set aside. In another medium bowl, sift together flour, baking powder and salt; set aside.
3. In a bowl with electric mixer, cream butter and sugar until light and fluffy. Add eggs one at a time; mix well. Add reserved yogurt and flour mixtures alternately to mixer bowl and beat until blended.
4. Spoon batter into prepared pans, filling 3/4 full. Bake for 17 to 20 minutes, or until golden and a toothpick inserted in cakes comes out clean. Cool for 10 minutes; invert on wire rack to release cakes. Brush cakes lightly with 2 tablespoons elderflower syrup.
5. To prepare glaze: Combine powdered sugar, elderflower syrup and lemon juice in bowl; whisk. Drizzle over cooled bundt cakes.
6. To prepare buttercream (optional): Combine butter, powdered sugar, lemon juice and elderflower syrup in mixer bowl; beat on medium speed until light and fluffy. Pipe or spoon frosting in the center of glazed bundt cakes.

37 of 45
S’mores French Toast

When Laura goes grocery shopping with health-food-obsessed Spencer, she can hardly believe that he’s never had s’mores. Later, when she persuades him to try one, he has to admit it’s pretty good. So is this recipe for S’mores French Toast, made with buttery-crisp griddled brioche, toasted marshmallows, melty dark chocolate, and graham cracker crumbs, served with fresh berries.

Yield: 2 sandwiches (4 servings)
Prep Time: 20 minutes
Cook Time: 20 minutes

INGREDIENTS
Graham Cracker Crumble:
¾ cup graham cracker crumbs
3 tablespoons melted butter
1 tablespoon sugar

Chocolate Ganache:
1 cup heavy cream
1 cup semi-sweet chocolate chips

French Toast:
2 eggs, lightly beaten
¾ cup half and half
½ teaspoon vanilla extract
2 tablespoons butter
4 slices country bread, ½-inch thick

12 large marshmallows
As needed, blueberries
As needed, maple syrup

S'Mores French Toast - Hallmark Publishing

DIRECTIONS
1. Preheat oven to 350°F.
2. To prepare graham cracker crumble: combine graham cracker crumbs, melted butter and sugar in a bowl and mix to blend. Press the crumb mixture into the bottom of a small pie pan. Bake for 4 to 5 minutes, or until lightly browned. Cool; crumble into pieces.
3. To prepare chocolate ganache: Bring heavy cream to a simmer, stirring occasionally; pour over chocolate chips and let stand for 10 minutes. Whisk until smooth and creamy. If making ahead, chocolate ganache can be reheated in microwave in 10 second increments until melted, stirring frequently.
4. To prepare French toast: combine eggs, half and half, and vanilla in a shallow bowl and whisk to blend. Melt butter in a large heavy skillet over medium heat. Dip bread slices in egg mixture; drain excess and griddle on each side for 3 minutes, or until golden.
5. Preheat broiler. Place marshmallows on baking sheet; run under broiler until puffy and lightly toasted.
6. To assemble each s’mores French toast sandwich: arrange 6 toasted marshmallows on 1 slice of warm French toast; drizzle warm chocolate ganache over marshmallows. Top with 1 slice of French toast, forming a sandwich. Top, as needed, with a drizzle of chocolate ganache, blueberries, maple syrup and graham cracker crumbles. Cut sandwich in half. Repeat with remaining s’mores French toast components to make additional sandwiches.

38 of 45
Bacon & White Cheddar Burgers with Spicy Mustard Relish

In The Perfect Catch, Chase helps Jess with her food truck and “autographs” one of the burgers with mustard. Jess puts a creative spin on diner food, just like this recipe does. It’ll take your burger game to a whole new level.

Yield: 4 Burgers
Prep Time: 15 minutes
Cook Time: 15 minutes

Bacon and White Cheddar Burgers - Home & Family

INGREDIENTS
Spicy Mustard Relish:
¼ cup pickle relish
2 tablespoons yellow mustard
2 tablespoons ketchup
½ teaspoon sriracha sauce (adjust quantity based on your preference)
1¾ pounds ground beef chuck
Salt and freshly ground black pepper
4 slices sharp white Cheddar cheese
4 brioche hamburger buns, buttered and toasted
¼ cup mayonnaise
¼ head iceberg lettuce, shredded
¼ cup thin-sliced red onion
8 bacon slices, cooked crisp

DIRECTIONS
1. To prepare relish: Combine pickle relish, mustard, ketchup and sriracha sauce in a small bowl and stir to blend; reserve.
2. Shape ground beef into four 5-inch round patties; season to taste with salt and black pepper. Heat a heavy cast iron pan or griddle over medium heat. Add patties and cook on each side for 5 minutes, or until cooked to desired doneness. Top each burger with a slice of cheese and heat briefly to melt cheese.
3. To assemble burgers: spread 1 tablespoon mayonnaise on bottom half of each bun; top each evenly with shredded lettuce, red onion, white Cheddar burgers, crispy bacon slices and spicy mustard relish. Close with top halves of buns.
4. Optional: To “autograph” your plate, use a mustard squeeze bottle and shake it well, so it is thoroughly mixed. Making sure the top cap is turned where it will not interfere with the flow of the mustard, hold it about two inches away from the plate. In one continuous loop, using cursive, write the name of a child or an encouraging word!

39 of 45
French Potato Salad with Haricot Verts

In Love Locks, Lindsey treasures the memories of bicycling through Paris with Jack and stopping for a picnic. Their romance rekindles when, over twenty years later, they do this again.

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

French Potato Salad with Haricot Verts - Home & Family

INGREDIENTS

1½ pounds baby Yukon gold potatoes, skin-on, quartered

as needed, kosher salt

½ pound haricot verts (thin French green beans), trimmed

4 tablespoons white wine vinegar

1 tablespoon country Dijon mustard

½ teaspoon kosher salt

½ teaspoon black pepper

6 tablespoons olive oil

1 small red onion, thin sliced

2 tablespoons capers, drained

2 tablespoons fresh chopped Italian parsley

DIRECTIONS

  • Cook potatoes in boiling salted water for 10 to 12 minutes, or until just tender (do not overcook). Drain thoroughly.
  • Steam green beans in boiling water for 3 to 4 minutes, or until tender-crisp. Drain and immediately plunge into ice water to stop cooking process. Drain thoroughly.
  • In a large bowl, combine white wine vinegar, country Dijon mustard, salt and black pepper; slowly whisk in olive oil. Add red onion, capers and parsley; stir to blend. Add warm potatoes and green beans and gently toss to blend. Taste and adjust seasonings.
  • Serve at room temperature. If preparing ahead, remove from refrigerator 10 minutes before serving and then gently toss to blend.

Optional:

This French potato salad is delicious paired with a warm crusty baguette layered with brie cheese, French ham and fresh spring greens for a Paris picnic basket.

40 of 45
Maple Glazed Sea Scallops

In Moonlight In Vermont, Derek prepares scallops with pure maple syrup in a cooking demonstration at the MapleFaire. You don’t have to be a professional chef like Derek to make this New England-inspired entrée…it’s as easy as it is impressive.

Maple Glazed Sea Scallops

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

INGREDIENTS
Cider Vinaigrette:
1½ cups apple cider
¼ cup cider vinegar
2 tbsp. shallots, minced
1 tsp. country Dijon mustard
2 tbsp. extra virgin olive oil

Maple Glazed Scallops: 16 large sea scallops (dry pack recommended)
2 tbsp. extra-virgin olive oil
as needed, kosher salt and black pepper
2 tbsp. butter
3 tbsp. best quality maple syrup (such as Vermont maple syrup)

6 cups loosely packed baby greens

DIRECTIONS
1. To prepare cider vinaigrette: simmer apple cider in a small nonstick saucepan until liquid is reduced to ¼ cup. Cool.
2. Combine reduced apple cider syrup, cider vinegar, shallots, Dijon mustard and olive oil in small bowl and whisk to blend. Reserve.
3. To prepare scallops: remove the tough abductor muscle from the side of each scallop. Dry scallops thoroughly (any moisture will cause scallops to steam rather than brown).
4. Heat a large skillet over medium-high heat for 1 minute, add olive oil and heat until oil is shimmering and starting to smoke. Season scallops with salt and pepper; gently add to hot skillet and sear undisturbed over high heat for 1½ to 2 minutes on each side, or until scallops form a golden-brown crust on each side (do not overcook). Transfer scallops to a plate.
5. Add butter and maple syrup to hot skillet and heat until butter is foaming and maple syrup is bubbly. Return scallops to skillet and heat briefly over medium-high heat to infuse flavors.
6. To serve: toss salad greens with vinaigrette; arrange on a serving platter or individual plates. Arrange scallops over greens; spoon pan sauce over scallops, if desired.

41 of 45
Beef Chili with Cinnamon

At the beginning of A Dash Of Love, Nikki flavors her delicious chili with a secret ingredient: cinnamon candies. These really do add the perfect touch of spice and sweetness to a recipe you’ll make again and again.

Beef Chili with Cinnamon

Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3½ hours

INGREDIENTS
3 lb. beef chuck roast
½ teaspoon kosher salt
½ teaspoon black pepper
¼ cup extra virgin olive oil, divided
1 large onion, diced
1 red bell pepper, diced
4 garlic cloves, minced
2 tbsp. chili powder
1½ tbsp. ground cumin
1 teaspoon dried oregano
2 (10-oz.) cans diced tomatoes & green chilies
1 (14½-oz.) can diced tomatoes
1 (12-oz.) bottle dark beer (such as stout)
1 (16-oz.) can chili beans
1 (16-oz.) can kidney beans, drained
2 tbsp. cinnamon flavored candies
as needed, sour cream
as needed, fresh diced avocado
as needed, green onions, chopped
as needed, tortilla chips
as needed, fresh cilantro sprigs

DIRECTIONS
1. Preheat oven to 325°F.
2. Slice chuck roast into bite-size cubes, trimming excess fat as needed; season with salt and pepper.
3. Heat 2 tablespoons olive oil in a large heavy pot or Dutch oven. Add beef and brown over medium-high heat, stirring frequently, until all moisture has evaporated and beef is browned. Remove from pot and set aside.
4. Add 2 tablespoons olive oil to pot; add onion and saute over medium-low heat for 5 minutes, stirring frequently. Add bell pepper and garlic; saute an additional 5 minutes.
5. Add browned beef back to pot; add spices and stir to blend. Add beer and diced tomatoes; stir to blend.
6. Cover and transfer pot to oven; oven-bake for 2½ hours.
7. Remove from oven; add beans and cinnamon candies. Return to oven and bake an additional 15 minutes. Taste and adjust seasoning, if needed.
8. Serve chili topped with sour cream, avocado, green onions, tortilla chips and cilantro, if desired.

42 of 45
Heavenly Angel Food Cake with Vanilla Bean Crème Anglaise

Angel Food Cake - Home & Family

In A Heavenly Christmas, Eve learns that angels can eat as much as they want without gaining weight, so at Max’s diner, she orders two kinds of pie and a slice of angel food cake. This recipe makes an angel food cake that’s light, fluffy, and well, heavenly.

Heavenly Angel Food Cake with Vanilla Bean Crème Anglaise

Yield: 1 cake (16 servings)
Prep Time: 45 minutes
Bake Time: 45 minutes
Total Time: 2½ hours

INGREDIENTS

Angel Food Cake:
12 large egg whites, room temperature
1 teaspoon vanilla extract
½ teaspoon kosher salt
1½ teaspoons cream of tartar
1½ cups white sugar, divided
1 cup cake flour

Crème Anglaise:
2 cups heavy cream
½ cup sugar
½ vanilla bean, split, seeds scraped
4 large egg yolks, whisked

¼ cup powdered confectioner’s sugar
3 cups fresh berries (blueberries, strawberries, blackberries, raspberries)
½ cup white sugar

DIRECTIONS
1. To prepare angel food cake: preheat oven to 325°F. Combine egg whites, vanilla and salt in a mixing bowl; using a wire whip attachment, beat on medium speed until soft peaks form. Add cream of tartar; beat on high speed until glossy stiff peaks form.
2. Remove bowl from mixer stand. Using a soft spatula, fold ¾ cup sugar into beaten egg whites, ¼ cup at a time.
3. In a separate bowl, sift cake flour and ¾ cup sugar together; gradually fold into egg mixture. Gently spoon into an ungreased 10-inch tube pan.
4. Bake for 45 minutes, or until cake top springs back when touched. Immediately invert pan; cool for 1½ hours. Loosen edges around the cake with a knife to remove from pan.
5. To prepare crème anglaise: combine heavy cream, sugar, vanilla bean and scraped seeds in a medium saucepan; heat to a simmer. Remove from heat.
6. Slowly whisk 1 cup hot cream mixture into egg yolks, ¼ cup at a time. Gradually add egg yolk mixture into saucepan, whisking constantly. Stir over low heat with a wooden spoon until custard thickens, about 5 minutes. Strain sauce into bowl, cover and chill. (Custard can be made 1 day ahead.)
7. To assemble dessert: sift powdered sugar generously over top and sides of angel food cake. Dredge berries in sugar and arrange over top of cake.
8. To serve: using a serrated knife, slice cake; top each slice of angel food cake and berries with 2 tablespoons crème anglaise.

43 of 45
Christmas Biscuits with Sugar Plum Jam

In Love You Like Christmas, Maddie stays at a small-town boarding house where the owner, Pam, makes green eggs in honor of the holiday. Maddie isn’t tempted by those, but Pam’s homemade biscuits and jam look and smell delicious. This recipe is a perfect Christmas treat.

Yield: 12
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 1½ hours

INGREDIENTS

Christmas Biscuits:
1 cup lukewarm milk
2 tablespoons melted butter
3½ cups all-purpose flour
2¼ teaspoon (1 ¼-ounce packet) instant yeast
1¼ teaspoons kosher salt
1 teaspoon baking powder
½ teaspoon sugar
1½ cups lukewarm water
as needed, cooking spray or vegetable oil

Sugarplum Jam:
¾ cup plum jam
¼ cup orange marmalade
As needed, white sparkling sanding sugar

As needed, butter

DIRECTIONS
1. To prepare Christmas biscuits: combine milk, butter, flour, yeast, salt, baking powder and sugar in the bowl of a stand mixer. Slowly add water and beat on high speed until batter is thick and smooth. Cover and let rest in a warm draft-free location for 1 hour, or until frothy bubbles form on surface.
2. Heat oiled griddle (or cast iron skillet) over medium-low heat. Arrange oiled crumpet rings on griddle; portion ¼ to 1/3 cup batter (based on size of rings) into each crumpet ring. Cook for 8 to 10 minutes or until tops are dry and covered with bubbles. Remove rings and flip each with a spatula. Cook an additional 5 minutes; remove from pan. Repeat with remaining batter.
3. To prepare jam: combine plum jam and orange marmalade in small bowl and gently stir to blend. Transfer to serving bowl; sprinkle sparkling sanding sugar over the top just before serving.
4. Serve Christmas biscuits warm or toasted with butter and sugarplum jam.

44 of 45
Snowflake Cherry Pie

In Christmas in Homestead, Matt and his sister Zoe discuss how he’s falling for Jessica...and then bicker over a slice of cherry pie. Here’s a recipe for a cherry pie that’s as good as the ones from Pauline’s bakery in the story. Actually, it might even be a little better...

Yield: 1 (9-inch) deep-dish pie (12 servings)
Prep Time: 45 minutes
Bake Time: 70 minutes
Total Time: 3 hours

INGREDIENTS

Pie Filling:
9 cups (three 1-pound packages) frozen tart red cherries, thawed
2¼ cups sugar
½ cup plus 1 tablespoon cornstarch
1½ tablespoons fresh squeezed lemon juice
1½ tablespoons unsalted butter
1 teaspoon vanilla extract

Pie Crust:
3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
1½ sticks (12 tablespoons) unsalted butter, chilled, cut into pieces
1/3 cup vegetable shortening, chilled, cut into pieces
½ cup ice water
2 tablespoons white sparkling sugar

DIRECTIONS
1. To prepare pie filling: Place cherries in a heavy sauce pan; simmer over medium-low heat for 10 minutes, stirring frequently. Combine sugar and cornstarch in a bowl and mix to blend. Add to cherries; using a spatula, gently stir to blend. Add lemon juice, butter and vanilla. Cook over low heat, stirring frequently, until thickened. Chill.
2. To prepare pie crust: combine flour, sugar and salt in food processor fitted with a steel blade and pulse to blend. Add butter and shortening; pulse briefly until mixture resembles coarse crumbs with pea-size pieces of butter and shortening. With machine running, add cold water until the dough forms a ball. Shape dough into 2 pie crust disks, cover and chill for 1 hour.
3. Preheat oven to 375 degrees F.
4. Lightly flour work surface; roll out 1 pie crust disk into a 12 to 14-inch circle, rotating dough as you go to prevent sticking. Transfer to 9-inch deep-dish pie pan, draping dough over outer edges. Cut excess dough and crimp edges. Chill crust.
5. Roll out remaining disk. Using a variety of snowflake cookie cutters, cut into snowflake shapes. Transfer to baking sheet, brush lightly with water and sprinkle with sparkling sugar. Chill 5 minutes.
6. Pour chilled filling into chilled pie crust. Top with snowflake cut-outs in a random pattern.
7. Bake for 70 minutes, or until filling is bubbling in the center and crust is golden brown. Cool before serving.

45 of 45
Gingerbread Cupcakes with Christmas Comet Cookies

In Journey Back to Christmas, the comet only comes around once every seventy-one years, but you can make this cupcake and cookie combo any time. The recipe takes the old-fashioned tradition of gingerbread and gives it a modern twist. Like a comet, this dessert is a spectacular sight, and it tastes just as good as it looks.

Gingerbread Cupcakes with Christmas Comet Cookies

Yield: 18 cupcakes
Prep Time: 1 hour
Bake Time: 10 minutes
Total Time: 2 hours

INGREDIENTS

Gingerbread Cookies:
½ cup (1 stick) butter, softened
½ cup dark brown sugar, packed
2 teaspoons each: ground ginger and cinnamon
¾ teaspoon each: ground cloves and salt
1 egg, large
½ cup molasses
3 cups flour
½ teaspoon baking soda
¼ teaspoon baking powder

Cream Cheese Buttercream Frosting:
1 (8-ounce) package cream cheese, softened
½ cup (1 stick) unsalted butter, softened
4 cups powdered sugar
1 tablespoon vanilla extract
1 teaspoon grated orange zest (optional)

As needed, white royal icing in pastry bag
18 gingerbread cupcakes, prepared (from scratch or baking mix)
As needed, gold and white sparkling sugar sprinkles

Gingerbread Cupcakes and Hallmark Publishing - Home & Family

DIRECTIONS
1. To prepare gingerbread cookies: cream butter and sugar in the bowl of a stand mixer until fluffy. Add spices, egg and molasses; mix to blend. Combine dry ingredients in a separate bowl; slowly add to mixing bowl on low speed until fully blended. Pat dough into 2 cookie dough disks. Cover and chill for 1 hour.
2. Preheat oven to 350 degrees F.
3. Roll 1 cookie dough disk out on a floured surface to ⅛-to ¼-inch thick, lifting and turning dough as you roll (reserve remaining cookie dough for another use). Cut out shapes with comet/shooting star-shaped cookie cutter. Transfer to baking sheets lined with parchment. Bake for 8 to 10 minutes, or until slightly light brown around outer edges. Cool.
4. To prepare frosting: combine cream cheese and butter in bowl of stand mixer and mix until fully blended. Slowly add powdered sugar until blended; add vanilla and orange zest and mix until smooth and creamy.
5. Pipe royal icing around outer edges of cookies, if desired.
6. Frost cupcakes with offset spatula or piping bag. Sprinkle sparkling sugar over frosting and top each cupcake with a gingerbread comet cookie.