Home & Family Holiday Recipes

Christmas Cranberry and White Chocolate Wreath
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Christmas Cranberry and White Chocolate Wreath


  • Large pot
  • Wooden spoon
  • 2 x Mixing bowls
  • Rolling pin
  • Baking tray

Ingredients for Dough

  • 2 cups milk
  • 1 stick of butter
  • 4 1/2 tsp of dried yeast
  • 1/2 cup of caster sugar
  • 3 cups of plain flour
  • 1/2 tsp salt
  • 2 tsp ground cardamom
  • 4 tbsp of pearl sugar (demerara sugar will work too)
  • 1 large free-range egg, beaten

Ingredients for Filling

  • 1 stick of soft butter
  • 3/4 cup of sugar
  • 2 1/2 cups of fresh cranberries
  • 8 oz of white chocolate, roughly chopped

Cranberry and White Chocolate Wreath - Home & Family


1. Melt the butter in a large pot gently on a low heat and then add the milk. When the mixture is lukewarm, remove from the heat and add the two sachets of dried yeast, whisking to incorporate.

2. Mix the flour, sugar, salt and cardamom in a large mixing bowl. Make a well and pour the wet ingredients in. Using a wooden spoon mix until you have a rough dough. When the dough has taken shape and is no longer sticky, turn out onto a clean floured surface and knead for about 6 minutes.

3. Dust with a little flour if you find the dough is too sticky. Transfer the dough to a floured bowl, covered by cling film and a towel and let it rise for 45 minutes in a warm dark place.

4. To prepare the filling, in a bowl, beat the butter and sugar together until you have a smooth paste.

5. When the dough has risen, punch it down in the bowl. Roll into a large rectangle about 3mm thick, and then spread the filling all over. In a bowl roughly squash the cranberries and then spread over the dough with the white chocolate. Then, from the long side, roll the dough so you end up with a long cylinder. Slice right down the middle lengthways. Twist each half around each other and join the ends together to form a wreath.

6. Leave to rise again covered for 20 minutes in a warm place. Brush with beaten egg and sprinkle with sugar. Heat the oven to 350˚F

7. When the wreath has risen again bake in the oven for about 20 minutes or until it turns golden brown and is nicely risen. Remove from the oven and allow to cool slightly before slicing and serving.

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White Chocolate Eggnog Bars
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White Chocolate Eggnog Bars

Ingredients for Bars

  • 1 cup AP Flour
  • ½ cup Powdered Sugar
  • ¼ teaspoon Kosher Salt
  • ¼ teaspoon Grated Nutmeg
  • 1 stick Cold, Unsalted Butter, ¼ inch cube

Ingredients for Filling

  • 6 Egg Yolks
  • ⅓ cup Sugar
  • 1 ¼ cups Heavy Whipping Cream
  • 1 tablespoon Rum or 1 teaspoon Rum Extract
  • Pinch Salt
  • ¼ teaspoon Ground Nutmeg

Ingredients for Garnish

  • Caramel Sauce
  • ½ cup White Chocolate Shavings

White Chocolate Eggnog Bars - Home & Family


1. Heat oven to 350˚, line 8x8 pan with parchment paper hanging over both edges.

2. Combine flour, powdered sugar, salt, nutmeg, and butter in bowl of food processor. Pulse until it is sandy.

3. Scatter dough into prepared pan, press into even layer.

4. Bake crust for about 30 minutes, until golden brown and firm. Remove from oven and set aside while you prepare the filing.

5. Reduce oven temperature to 300˚.

6. Beat egg yolks and sugar together with electric mixer until pale and thick.

7. Gradually beat in cream, rum, salt, and ¼ teaspoon ground nutmeg.

8. Pour filling over crust. Bake for 30-40 minutes, until custard is set and knife inserted in center comes out clean. Remove from oven and cool in fridge completely before decorating.

9. Cut into squares or diamonds. Drizzle with caramel sauce, then sprinkle white chocolate shavings on top.

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Crown Roast with Mulled Wine Cranberry Relish
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Crown Roast with Mulled Wine Cranberry Relish

Ingredients for Crown Roast

  • 2 tablespoons fresh thyme leaves
  • Leaves of 4 sprigs of fresh sage
  • 1 handful fresh parsley leaves
  • 4 cloves of garlic, peeled
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1 (8-to-10-pound) rib roast of pork, tied into a crown by your butcher

Ingredients for Cranberry Relish

  • 1/2 cup dry red wine
  • 1/2 cup Pure maple syrup
  • 1/4 cup fresh clementine, or mandarin, or tangerine juice
  • 1 (3-inch) cinnamon stick
  • Zest of 4 medium mandarin oranges or 1 orange
  • 1 (12 ounce) bag fresh cranberries sliced
  • Kosher Salt and Freshly Ground Black Pepper
  • 1 medium jalapeño ends trimmed, seeded, and small dice
  • 1/2 medium red onion small dice

Crown Pork Roast with Cranberry Relish - Home & Family

Servings: 16 to 20 pork chops

Total Time: 4 hours

Directions for Crown Roast

1. Place herbs, garlic, salt and pepper in a small a food processor and pulse to combine. Pour in the olive oil while pulsing until you have an herb past. Rub the herb paste all over the meat, making sure to coat all surfaces except any exposed bone. Let the roast sit at room temperature until the oven is heated (no more than 1 hour total).

2. Heat oven to 250°F and adjust oven rack to center position and place crown roast on a wire rack set inside a rimmed baking sheet. Transfer the roast to the oven and cook until internal temperature is 140°F, about 1 hour 45 minutes to 2 hours.

3. Remove the roast from oven and tent with foil for at least 15 minutes and up to 30 minutes. Meanwhile, increase oven temperature to 500°F. Remove tented foil, return roast to oven, and cook until crisp and browned on the exterior, about 10 minutes. Remove from oven, tent with foil, allow to rest for 15 minutes, then carve by slicing in between each rib and serve.

Directions for Relish

1. Bring wine and maple syrup to a boil in a wide shallow pan and reduce by two thirds until mixture is syrupy, about 15 minutes. Add the orange juice and boil another 5 minutes. Add the cinnamon, orange peel, and cranberries and cook just two more minutes then immediately remove from heat and transfer to a heatproof bowl and place in the refrigerator.

2. Chill mixture until cranberries are cool, at least 1 hour. Before serving stir in red onion and jalapeno, taste and add more salt or pepper as needed.

3. Trim crown roast and serve one to two chops per person with a few spoonfuls of the cranberry relish and a drizzle of the cranberry relish juices.

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Fresh Apple Cake
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Fresh Apple Cake


  • 2 Eggs
  • 1 ½ cup Vegetable Oil
  • 2 cups Sugar
  • 3 cups Plain Flour
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Nutmeg
  • ½ teaspoon Salt
  • 1 ½ teaspoon Baking Soda
  • 3 cups Apples, peeled and chopped
  • 1 cup Pecans, chopped
  • 1 teaspoon Vanilla flavoring
  • 1/3 cup Milk
  • Powdered Sugar

Fresh Apple Cake - Home & Family


1. Beat eggs, oil and sugar with mixer and set aside.

2. Sift flour, cinnamon, nutmeg, salt and baking soda together.

3. Add two mixtures together.

4. Add apples, pecans, vanilla and milk to the cake mixture.

5. Pour into a greased and floured sheet pan.

6. Bake at 325 in 9x13 baking pan for 1 hour and 10 minutes.

7. When cake is completely cool, dust with a little powdered sugar.

Note: You can swap the baking pan for a bundt pan, and bake at 325 degrees for 1 hour and 10 minutes.

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Bread Stuffing with Sausage, Dried Cherries and Pecans
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Bread Stuffing with Sausage, Dried Cherries and Pecans
  • 2 pounds hearty white sandwich bread, cut into ½-inch cubes (16 cups)
  • 3 pounds turkey wings, cut at joints, trimmed
  • 2 teaspoons vegetable oil
  • 1 pound bulk pork sausage
  • 4 tablespoons unsalted butter
  • 1 large onion, chopped fine
  • 3 celery ribs, minced
  • Salt and pepper
  • 2 tablespoons minced fresh thyme
  • 2 tablespoons minced fresh sage
  • 2½ cups chicken broth
  • 3 large eggs
  • 1 cup dried cherries
  • 1 cup pecans, toasted and chopped fine

Bread Stuffing with Sausage, Dried Cherries and Pecans - Home & Family

Two pounds of chicken wings can be substituted for the turkey wings. If you’re using chicken wings, separate them into two sections (it’s not necessary to separate the tips) and poke each segment four or five times. Also, increase the amount of chicken broth to 3 cups, reduce the amount of butter to 2 tablespoons, and cook the stuffing for only 1 hour (the chicken wings should register above 175 degrees at the end of cooking). Use the meat from the cooked turkey or chicken wings to make salad or soup.


  1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 250 degrees. Divide bread cubes between 2 rimmed baking sheets and spread in even layer. Bake until edges have dried but centers are slightly moist (bread should yield to pressure), 45 minutes to 1 hour, stirring several times during baking. (Bread can be toasted up to 24 hours in advance.) Transfer bread to large bowl and increase oven temperature to 375 degrees.
  2. While bread bakes, use paring knife to poke 10 to 15 holes in each turkey wing segment. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add wings in single layer and cook until golden brown, 4 to 6 minutes per side. Transfer wings to separate bowl.
  3. Return now-empty skillet to medium-high heat, add sausage, and cook, breaking into ½-inch pieces with wooden spoon, until browned, 5 to 7 minutes. Using slotted spoon, transfer sausage to paper towel–lined plate.
  4. Add butter to fat left in skillet and melt over medium heat. Add onion, celery, and ½ teaspoon salt and cook, stirring occasionally, until vegetables are softened, 7 to 9 minutes. Stir in thyme, sage, and 1 teaspoon pepper and cook until fragrant, about 30 seconds. Stir in 1 cup broth, scraping up any browned bits, and bring to simmer. Add vegetable mixture to bowl with dried bread and toss to combine.
  5. Grease 13 by 9-inch baking dish. Whisk eggs, 1½ teaspoons salt, remaining 1½ cups broth, and any accumulated juices from wings together in bowl. Add cherries, pecans, sausage, and egg mixture to bread mixture and toss to combine; transfer to prepared dish. Arrange wings on top of stuffing, cover tightly with aluminum foil, and place dish on rimmed baking sheet. Bake on lower oven rack until wings register 175 degrees, 1 to 1¼ hours. Remove foil and transfer wings to plate; reserve for another use. Using fork, gently fluff stuffing. Let rest for 5 minutes before serving.



  1. Omit pecans.
  2. Substitute 12 ounces bacon and cut into ½-inch pieces, for sausage.
  3. In step 3, cook bacon in skillet over medium heat until crisp, 5 to 7 minutes.
  4. Using slotted spoon, transfer bacon to paper towel–lined plate; pour off all but 2 tablespoons fat from skillet.
  5. Proceed with recipe from step 4, substituting 2 leeks, white and light green parts only, sliced thin, for onion and 3 Granny Smith apples, cored and cut into ¼-inch pieces, for cherries.


  1. Omit sausage and increase butter to 6 tablespoons.
  2. After browned turkey wings have been removed in step 2, melt butter in skillet over medium heat.
  3. Proceed with recipe from step 4, substituting 3 tablespoons chopped fresh parsley for dried cherries and pecans.

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Curried Sweet Potato and Leek Pie
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Curried Sweet Potato and Leek Pie

Ingredients for Pie

  • 1 medium sweet potato
  • 2 tablespoons unsalted butter

  • 1 leek, white and light-green parts only, thinly sliced
  • 1-inch knob fresh ginger, peeled and minced
  • 1 ½ teaspoons Morton kosher salt, divided

  • 6 eggs

  • 1 cup Greek yogurt

  • 1/3 cup heavy cream
  • ½ teaspoon Hawaij
  • 1 recipe flaky pie crust (recipe follows), pre-baked and cooled

  • ½ cup finely grated Pecorino Romano cheese

Ingredients for Flaky Pie Crust

  • 2 cups (240 grams) all- purpose flour, plus more for working the dough
  • ½ teaspoon Morton kosher salt
  • 12 tablespoons (1 ½ sticks) unsalted butter, very cold or frozen

  • ¼ cup vodka, ice-cold
  • ¼ cup ice water, plus more as needed

Ingredients for Hawaij (Yields 1/2 cup)

  • 2 ½ tablespoons whole cumin seeds

  • 2 teaspoons whole black peppercorns
  • 24 whole cardamom pods
  • 14 whole cloves

  • ¼ cup ground turmeric
  • 2 teaspoons grated Persian lime

Directions for Pie

1. Heat the oven to 400 ̊F with a rack in the center of the oven. Peel the sweet potato and chop it into 1⁄2-inch pieces.

2. Melt the butter in a lidded skillet (preferably nonstick) over medium heat. Add the sweet potato, leek, ginger, and 1 teaspoon salt; give everything a good stir so it’s coated in the fat, then cover the pan and reduce the heat to low. Let the vegetables sweat and soften until the sweet potato is tender but holding its shape and the leek has a soft, melting texture, 15 to 20 minutes. (If your skillet isn’t nonstick, you’ll need to come back and give it a stir every few minutes.) Set aside to cool.

3. Crack the eggs into a large bowl, and beat them together with the yogurt, cream, remaining
1⁄2 teaspoon salt, and Hawaij. When the vegetables have cooled enough so they won’t scramble the eggs, fold them into the custard, and pour into the pre-baked shell.

4. Bake the pie for 40 to 45 minutes, rotating the plate halfway through; it’s done when the top is golden brown all over, just barely set in the center. Scatter the Pecorino in tufts all over the top of the pie and serve warm or at room temperature.

Directions for Flaky Pie Crust

1. Whisk the our and salt together in a large bowl. Using the largest-size holes on your box grater, coarsely grate the butter directly on top of the our; use your spatula to scrape away any pieces that are clinging to the grater. Freeze the whole bowl until the butter is thoroughly chilled.

2. Use a spatula or fork to quickly fold in the butter until all the pieces are coated in flour. Add the vodka and water and continue to stir just until all the flour is moistened (the dough should still be a bit crumbly); if you need to, add more ice water, 1 tablespoon at a time.

3. Lightly flour a work surface and dump out the dough. Gently push it into a mound with the sides and heels of your hands until the flour is completely incorporated but you can still see streaks of butter. Shape it into a roughly 6-inch disc and wrap it in plastic or a zip lock bag. Refrigerate for at least 2 hours, until it’s firm and cold to the touch, or freeze it as long as you’d like and thaw it completely in the fridge when you’re ready for it.

4. Flour your work surface and rolling pin before unwrapping the crust; flour the top of that, too. With firm, broad strokes, roll it from the center outward, flipping it upside down and rotating it every so often to keep your rolls even and the dough round. As you work, make sure your rolling pin stays clean and well floured and use a bench scraper or the side of your hand to push in and reinforce the dough along the edges as it thins and cracks. Sprinkle flour as needed so that the dough never sticks and move it to the refrigerator if you notice the butter starting to soften. You’re aiming for a 14-inch circle about 1⁄8 inch thick.

5. Fold the dough in half (a bench scraper makes it easy to manipulate), then fold it in half again. Gently lift it into a 9-to-10-inch pie plate (preferably deep-dish), and unfold it, nudging it into the corners and up the sides. Leaving a 1-inch border at the top, trim away any extra, then flute the edges by gently pinching them around your fingertips. Freeze for 30 minutes or cover and refrigerate for at least 2 hours.

6. Heat the oven to 425 ̊F and place a baking sheet on the oven’s bottom rack; the sheet’s heat will promote even browning on the bottom of the crust as it bakes. Prick the bottom of the crust all over with a fork, and cover it completely with parchment paper or foil, weighed down with dry beans or pie weights. Place it directly on the preheated sheet to bake for 15 to 20 minutes, until the bottom looks set, still pale but no longer translucent. Remove the foil, and bake for another 10 or 15 minutes, until it’s pale golden all over. Cool completely before adding the filling. You can make this up to 1 day in advance and keep it covered at room temperature until you’re ready to fill it.

Directions for Hawaii

1. Grind the cumin, black pepper, cardamom, and cloves (in batches if need be), and then combine them with the turmeric and Persian lime. Stored in an airtight container, this will keep for 1 month at room temperature or for 6 months in the freezer.

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Everyday Roast Beef
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Everyday Roast Beef


  • 3-pound bottom-round or top-round roast
  • 1 tablespoon kosher salt
  • 2 teaspoons ground black pepper
  • 4 garlic cloves, sliced into thick slivers
  • 2 tablespoons vegetable oil
  • 1/2 cup dry red wine
  • 1 teaspoon flour (optional)

Classic Roast Beef - Home & Family

Serves 6-8
Preparation Time: 15 minutes (plus 1 hour and 15 minutes for resting)
Cooking Time: 1 hour, 50 minutes


1. Place the roast on a cutting board and use paper towels to pat dry. Rub in the salt and pepper and then, using a sharp paring knife, poke deep slits all over the top and sides of the roast. Fill each slit with a garlic sliver. Set the roast aside at room temperature for 1 hour.

2. Preheat the oven to 250°F. Set a roasting rack in a roasting pan and set aside

3. Heat the oil in a large heavy-bottomed frying pan and brown the roast on all sides, 8 to 12 minutes total. Transfer the roast to the rack in the roasting pan and set aside. Pour 1/2 cup of water into the frying pan and stir and scrape any browned bits off of the bottom of the pan. Turn the heat off and pour the liquid from the pan along with the wine into the roasting pan.

4. Roast the meat until its internal temperature reaches 120°F, 1 hour to 1 hour and 20 minutes. Remove the roasting pan from the oven and increase the oven temperature to 475°F. Place the roasting pan back in the oven and cook the roast until a nice crust forms, 8 to 10 minutes. Remove the roasting pan from the oven, transfer the roast to a carving board, tent with foil, and set aside for 15 minutes.

5. Meanwhile, make the sauce. Place the roasting pan over medium heat and bring the juices to a simmer. Cook until the pan juices are reduced by half. (if you like a thicker sauce, whisk 1 teaspoon of flour into the sauce to thicken). Taste the sauce and season with more salt and pepper if needed. Carve the roast and serve with the sauce.

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Beef Bourguignon
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Beef Bourguignon


  • 4 bacon slices, cut into ½-inch pieces
  • 2 tablespoons olive oil
  • 3 pounds boneless chuck roast (or other lean beef), cut in
  • 1-inch cubes
  • 2 ½ cups dry red wine
  • 1 (10 ½-ounce) can beef consommé
  • 1 tablespoon tomato paste
  • 1 teaspoon chopped fresh thyme (about 1 sprig)
  • 1 teaspoon table salt, plus more to taste
  • ½ teaspoon black pepper, plus more to taste
  • 1 bay leaf
  • 2 large garlic cloves, minced (2 ½ teaspoons)
  • 2 ½ cups beef broth, plus more if needed
  • 12 pearl onions (9 ounces)
  • 3 tablespoons (1 ½ ounces) salted butter
  • 1 (8-ounce) package fresh mushrooms, coarsely chopped
  • 1 tablespoon all-purpose flour
  • Chopped fresh flat-leaf parsley

Elizabeth Heiskell’s Beef Bourguignon - Home & Family



1. Preheat the oven to 300°F. Cook the bacon in a heavy ovenproof Dutch oven over medium until crisp, about 8 minutes. Transfer with a slotted spoon to a plate lined with paper towels. Reserve 1 tablespoon drippings in the Dutch oven.

2. Add 1 tablespoon of the oil to the drippings; heat over medium-high until hot. Add the beef in 2 batches; cook until well browned, about 2 minutes on each side, adding the remaining 1 tablespoon of oil when adding the second batch of meat. Add ½ cup of the wine to the Dutch oven, and cook, stirring to loosen the browned bits from the bottom of the Dutch oven.

3. Return the bacon and beef to the Dutch oven. Add the beef consommé, tomato paste, thyme, 1 teaspoon salt, pepper, bay leaf, and garlic. Pour in the remaining 2 cups wine or enough to almost cover the meat. Bring just to a boil over medium-high heat. Remove from the heat.

4. Bake, uncovered, in the preheated oven until the meat is tender, stirring occasionally, about 2 ½ hours. As the liquid cooks down, add 1 cup of the beef broth, or more if needed.

5. Meanwhile, prepare the vegetables. Peel the onions and cut a small “x” in the stem ends to prevent them from coming apart during cooking. Place the onions and the remaining 1 ½ cups of the beef broth in a small saucepan. Bring to a boil over medium-high; reduce the heat to low, and simmer until tender, about 20 minutes. Drain the onions, reserving ¾ cup cooking liquid; set aside.

6. Melt 2 tablespoons of the butter in a medium skillet over medium-high. Add the mushrooms, and cook, stirring once or twice, until browned and tender, about 5 minutes. Remove from the heat; set aside.

7. When the beef is done, remove the beef from the braising liquid with a slotted spoon, and place in a large bowl. Add the cooked onions and mushrooms to the bowl.

8. Add the reserved ¾ cup liquid from the cooked onions to the beef braising liquid in the Dutch oven. Skim the fat from the surface of the liquid as needed. Place the Dutch oven over medium-high; bring to a boil.

9. Melt the remaining 1 tablespoon butter in a small saucepan and stir in the flour until smooth. Gradually stir a small amount (about ¼ cup) of the hot cooking liquid into the flour mixture, then stir the flour mixture into the cooking liquid in the Dutch oven. Add salt and pepper to taste. Add the beef mixture to the Dutch oven; cook over medium until heated through, about 5 minutes. Remove and discard the bay leaf. Serve sprinkled with the parsley.

Double this recipe to serve 12. But do not try to cook it all in one Dutch oven.
If fresh pearl onions are not available, use frozen; thaw them well, and saute 1 to 2 minutes in butter.

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Pan Seared Pork Tenderloin with Sage and Dijon Cream
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Pan Seared Pork Tenderloin with Sage and Dijon Cream

Ingredients for Seared Pork

  • 2 Pork Tenderloins, approximately 1.25lbs each
  • 1-2 Tbsp olive oil
  • Salt
  • Fresh ground pepper
  • Fresh sage leaves, for garnish

Ingredients for Sage and Dijon Cream

  • 2 cups heavy cream
  • 3 Tbsp Dijon mustard
  • 4 tsp dried sage
  • 2 Tbsp unsalted butter
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp chicken bouillon powder

Ingredients for Oven Roasted Brussels Sprouts with Applewood Bacon (serves 8)

  • 3 lbs Brussels Sprouts (stems removed and cut in half)
  • 1-2 tbsp olive oil
  • 12oz Applewood Smoked Bacon
  • 1 large yellow onion, diced
  • 4 tbsp unsalted butter
  • 1/4 cup red wine vinegar
  • 1 tbsp chicken bouillon powder
  • 1/4 tsp salt
  • 3/4 tsp pepper
  • 1/4 tsp crushed red pepper flakes

Pork Tenderloin with Dijon Cream - Home & Family

Directions for Pork Tenderloin

1. Preheat oven to 350*. Remove Pork Tenderloin from the refrigerator approximately one hour before searing, allowing to reach room temperature. Pat tenderloins dry and sprinkle all sides generously with salt and pepper. In a large skillet, over medium-high heat, warm the olive oil. Once hot, add tenderloins to the skillet. Sear tenderloins for about 2 minutes and then rotate, searing all four sides. Once the tenderloins are seared, transfer to a glass baking dish and pour the juices from the skillet over the top of each. Cover with aluminum foil and roast in oven for 20-25 minutes or until the pork is just slightly pink in the middle.

2. While the pork is roasting, prepare the Sage and Dijon Cream. (This can always be prepared up to a day in advance and reheated.) In a medium saucepan, combine the heavy cream, Dijon, and sage. Over medium-high heat, bring the cream mixture to a boil stirring occasionally. Once the mixture begins to boil, reduce heat to medium and continue cooking, stirring continuously to reduce. This will take about 5 minutes. Once your cream has thickened, remove from the heat and add your butter, salt, pepper, and bouillon powder. Whisk well until the butter has melted and incorporated. Set aside and keep warm.

3. Once the tenderloins reach the desired doneness, remove from the oven and set aside allowing the pork to rest about 10 minutes before slicing.
4. To plate, slice tenderloins into medallions and place three pieces on individual plates. Fan out for desired presentation and pour cream sauce over the medallions. Serve and enjoy!

Directions for Brussels Sprouts

1. Preheat oven to 400*. Cut the stems off the bottom of the sprouts and the cut each sprout in half. Toss in olive oil and sprinkle generously with 1/4 tsp salt and 1/4 tsp pepper. Place sprouts on an aluminum foil lined baking sheet and roast for 25 minutes, tossing them slightly every 10 minutes or so.

2. While the sprouts are roasting, julienne the bacon. In a large skillet over medium-high heat, fry the cut bacon. Once cooked thoroughly, remove bacon from the skillet and set aside. In the same skillet, add your diced onion to the bacon grease. Sauté onion until tender and translucent, about 5 minutes. At this point your Brussels Sprouts should almost ready. Remove roasted sprouts from the oven and add to the skillet with the onions. Add butter, red wine vinegar, bouillon powder, remaining 1/2 tsp pepper, and crushed red pepper flakes. Stir to combine. Cover and allow to cook over low heat another 10 minutes or so just making sure your sprouts get nice and tender. Serve warm. Enjoy!!

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Winter Vegetable Shepherd's Pie
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Winter Vegetable Shepherd's Pie


  • 4 tablespoons (60 g) butter, plus additional 1/3 cup (75 g) for the potatoes
  • 3 tablespoons (45 ml) olive oil
  • 1 medium onion, cut into 1/2-inch (1-cm) chunks
  • 1 teaspoon parsley
  • 1 teaspoon thyme
  • 1/2 teaspoon marjoram
  • 1 bay leaf
  • 1 3/4 teaspoons salt
  • 1/2 cup (120 ml) apple or pear cider
  • 2 tablespoons unbleached all-purpose flour (gluten-free flour can be substituted if desired)
  • 2 cups (500 ml) stock (mushroom, chicken, or vegetable)
  • 1/2 pound (225 g) mushrooms, cut in half
  • 1/2 pound (225 g) boiling onions, brown skins removed, cut into halves, or 1 medium onion cut into 1- and 1/2-inch (4-cm) pieces
  • 4 cloves garlic, chopped
  • 4 medium carrots, peeled, cut in half, and cut into 2-inch (5-cm) half-moon pieces
  • 2 large or 4 medium parsnips, peeled, cut in half, and cut into 2- to 3-inch (5- to 7-cm) half-moon pieces
  • Freshly ground black pepper
  • 2 1/4 pounds (1 kg) potatoes, peeled and quartered
  • 1 cup (110 g) grated sharp cheddar cheese (reserve 1/3 cup to sprinkle over the top)
  • 1/2 teaspoon thyme


1. Melt 2 tablespoons butter and 1 tablespoon oil in a saucepan over medium heat. Add onion, parsley, thyme, marjoram, bay leaf, and 1/2 teaspoon salt, and cook until the onions are brown but not burned. Stir occasionally.
2. Add the cider and cook until the liquid is reduced by half. Add flour and stock. Stir with a spoon to break up any lumps. Bring to a boil, turn down heat, and simmer for about 5 minutes while stirring occasionally. Set the sauce aside.
3. Melt 1 tablespoon butter and 1 tablespoon oil in a large skillet over medium heat. Add the mushrooms and 1/4 teaspoon salt, turn the heat to high, and cook for 3 minutes while stirring often. Remove from heat, turn the mushrooms into a bowl, and set aside.
4. Melt another 1 tablespoon butter and 1 tablespoon oil in the skillet over medium-high heat. Add boiling onions, garlic, carrots, and parsnips, and cook for 5 minutes, stirring occasionally. Add the mushrooms and half the sauce, cover pan, lower heat, and simmer for 5 minutes, stirring occasionally.
5. Add the remaining sauce. Raise the heat to medium and cook for 5 minutes, stirring occasionally. Add salt and pepper to taste.
6. Place potatoes in a saucepan and cover with about 2 inches (5 cm) of water. Add 1 teaspoon salt, and boil for about 15 minutes until tender. Drain off the water.
7. Put the potatoes back into the pot, with 1/3 cup butter (75 g), 2/3 cup cheese, and thyme, and mash until smooth. A few lumps are okay. Add salt and pepper to your taste.
8. Remove the bay leaf from the filling and turn into an 8-by-12-inch (20-by-30-cm) baking pan. Evenly spread the potato mixture over the filling. Sprinkle the remaining cheese over the top.
9. When ready to bake, preheat the oven to 375°F (190°C) and bake for 35 to 40 minutes.

Note: If you have any leftover Brussels sprouts from Thanksgiving dinner, pop them into the filling, too

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Maple Sage Roasted Turkey Breast with Cranberry, Apple, Pear Relish
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Maple Sage Roasted Turkey Breast with Cranberry, Apple, Pear Relish

Ingredients for Turkey Breast

  • 5 pound turkey breast with skin on and boneless
  • ½ pound of unsalted butter- softened
  • 2 shallots – fine dice
  • 6 stems of fresh Sage- Leaves only
  • 1 tbsp. olive oil
  • 1 tbsp. salt
  • ½ tsp white pepper
  • 1 cup of maple syrup

Ingredients for Yams

  • 3 pounds of yams, peeled and diced ½ inch
  • 1 cup of water
  • 2 cups of brown sugar
  • 2 tbsp whole grain mustard

Ingredients for Meringue

  • 4 egg whites
  • 1 tbsp cream of tartar
  • ½ cup of powdered sugar

Ingredients for Relish

  • 1 cup of bosc pears peeled and small dice
  • 1 cup of red delicious apples peeled and small dice
  • 2 cups of fresh cranberries crushed and can be placed in a food processor and pulse for a few times
  • 1 cup of brown sugar
  • ½ cup of orange juice
  • ½ tsp ground cinnamon
  • 1 tbsp of red wine vinegar

Maple Sage Turkey - Home & Family

Directions for Turkey

1. Sauté in olive oil the shallots till translucent and add sage leaves for 1 minute to pop the aroma. Add to the softened butter. Add the salt and pepper and mix with a spatula.
2. Lay the Turkey breast skin down on a cutting board and spread the butter mixture on both sides of the breast and then close the breast over with the skin. Please the breast in a roasting pan. Add the maple syrup to the left over butter mixture and pour on top of the breast. Roast in the oven at 350 for 1 ½ hours or till internal temp of 150 degrees. Then remove and baste the turkey with the pan juices. Raise the oven temp to 500 degrees place turkey back in the oven to brown the skin for 5 minutes. Then remove and cool down before slicing.
3. While the turkey is in the oven prepare the Yams and relish

Directions for Meringue
1. Whip the 4 egg whites with the powdered sugar and cream of tartar till hard peaks and then transfer to a pastry bag with a star tip.
Note: The Meringue can be made early and left in a pastry bag in the cooler.

Directions for Yams

1. Place the diced yams in a saucepan with the water and brown sugar and cook for about 7 minutes till they are half cooked. Then strain and add 2 tbsp. of grain mustard and ½ of the drained liquid. Toss and place in a baking dish and bake for 15 minutes at 350 degrees.
2. Once done they can be topped with the Meringue and use a torch to toast .

Directions for Relish

1. Place all ingredients except the apples and pears in a bowl and mix together.
2. Check seasoning and taste. Then add diced apples and pears and mix together.

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Buche De Noel
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Buche De Noel

Ingredients for Cake

  • 6 Eggs
  • 1 box Devil’s Food Cake Mix
  • ½ cup Milk
  • ¼ cup Vegetable Oil
  • 1 tablespoon Powdered Sugar (for sprinkling on cake surface after baking)

Ingredients for Filling

  • 5 ounces Heavy Whipping Cream (~⅔ cup)
  • 2 tablespoons Sugar
  • Pinch Salt
  • 6 ounces Cream Cheese (~¾ cup)
  • 6 ounces Raspberry Jam, seedless if preferred
  • ½ teaspoon Vanilla Extract

Ingredients for Frosting

  • 1 cup Butter, softened
  • 4 cups Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 2-4 tablespoons Milk
  • 4 teaspoons Cocoa Powder

Ingredients for Chocolate Bark

  • 5 ounces White Chocolate, chopped or chips
  • 1 tablespoon Cocoa Powder

Ingredients for Garnishes

  • Extra whipped cream
  • Sugared berries

Ryan Paevey Cooks - Home & Family

1. Heat oven to 375˚. Line jellyroll pan (15x10x1-inches) with parchment paper, coat with cooking spray and dust with flour. Line a muffin tray with 6 paper or silicone muffin cups.
2. Beat eggs in large bowl with electric mixer on high until thickened, 3-5 minutes. Add cake mix, milk, and oil; beat on low for 30 seconds to incorporate, then increase to medium for another minute, scraping down sides of bowl. Pour 3 ½ cups batter into jellyroll pan, spoon remaining batter into muffin cups.
3. Bake sheet cake 14-16 minutes, until cake springs back when gently touched in center. Cupcakes are finished when toothpick inserted in center comes out clean (an additional 2-6 minutes may be necessary).
4. Loosen cake all around with spatula. Sprinkle surface with powdered sugar, then drape kitchen towel on top. Flip pan over, carefully lift pan off cake. Gently peel away parchment paper and sprinkle more powdered sugar on new surface. While cake is still warm, carefully roll it up with towel. Roll from the short end for a fat log look to your cake, and from the long end for a more branch-like diameter. Cool completely (rolled up) on wire rack. Cool cupcakes as desired, saving 2-3 to use for decoration and reserving the rest for separate use.

1. Beat butter until smooth. Add half the powdered sugar and mix until smooth. Add vanilla and 2 tablespoons milk, mix until smooth again. Add remaining powdered sugar and cocoa powder, then mix until smooth once more. Thin out frosting to desired texture with extra milk.
2. Refrigerate until ready to use.

1. Whip heavy cream with sugar and salt until thickened (2-3 minutes). Beat in cream cheese (it will be lumpy at first, continue). Beat on high until you see no more lumps. Add raspberry jam, whip to combine, then fold by hand to remove any streaks.
2. Refrigerate until ready to use.

Chocolate Bark
1. Cover one baking sheet with parchment paper, set aside.
2. Chop chocolate finely. Melt ⅔ of the chocolate gently in double-boiler. Remove bowl from boiler, add remaining ⅓ chocolate and incorporate off-heat. When the chocolate is mostly melted, return bowl to double boiler and heat until melted and pourable.
3. Pour chocolate onto parchment-lined baking sheet. Using an offset spatula, spread chocolate to all corners of the sheet, you want a thin layer. If desired, texture the chocolate by running the spatula through it at an angle, or pressing into the top variously.
4. Place baking sheet with chocolate in fridge for roughly 30 minutes, until it’s completely set. Remove chocolate from fridge. Use a dry pastry brush to dust the surface with cocoa powder, leaving a tint across the surface.
5. Break into long shards by wrapping parchment around and snapping. Do not touch chocolate with bare hands, it will begin to melt while you break it up. Return to fridge until needed in recipe.

1. Unroll cake, spread filling inside using offset spatula. Spread frosting to the edges of 3 out of 4 sides of the cake, leaving a few inches of space on the side toward which you will be rolling.
2. Roll cake up, set it seam-side-down, refrigerate to set.
3. Take 2-3 cupcakes and trim off the convex surface, leaving a flat top.
4. Remove cake from fridge. Slice off a thin piece of each end, leaving a clean, flat surface. Coat cake in frosting, covering both exposed ends.
5. Press trimmed cupcakes upside-down onto surface of cake, then cover with frosting.
6. Remove chocolate bark from refrigerator, press shards into frosting as desired.
7. Garnish cake and serve.

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Butternut Squash and Mustard Green Lasagna
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Butternut Squash and Mustard Green Lasagna
Butternut Squash and Mustard Green Lasagna
Seasonal Event:
  • 4 cups medium-diced butternut squash or pumpkin, roasted
  • 1 medium onion, small diced
  • 2 cloves garlic, chopped
  • avocado or vegetable oil
  • 1 pound mustard greens stemmed, leaves chopped (6 cups packed)
  • 1 1/2 pounds spinach, stemmed, leaves chopped (9 cups packed)
  • 2 teaspoons poultry seasoning
  • 16 ounces cream cheese, room temperature
  • 2 cups milk
  • 1 teaspoon cayenne pepper
  • 2 cups full-fat ricotta
  • 2 eggs, whisked
  • 2 cups grated Gruyere
  • 2 cups grated Parmesan
  • 9 ounces no-boil lasagna noodles, such as Barilla
  • 4 ounces pesto

Butternut Squash Lasagna - Home & Family


  1. Preheat the oven to 350 degrees F.
  2. Add 1 tablespoon avocado oil to a Dutch oven over medium heat, and allow to melt. Add the onions and sauté until tender, 3 minutes. Add the garlic and greens and spinach and sauté until wilted, 3 to 5 minutes. Stir in the poultry seasoning and sprinkle with salt and pepper. Set aside.
  3. Add the cream cheese and milk to a medium saucepan over medium heat. Heat until the cream cheese has melted, about 5 minutes. Whisk in 1/2 teaspoon of the cayenne, and season with salt and pepper. Turn off the heat.
  4. In a large bowl, combine the ricotta, eggs, 1 1/2 cups each of the Gruyere and Parmesan, and some salt and pepper. Stir to combine, then set aside.
  5. Ladle 1/2 cup of the cream cheese sauce into a 9-by-13-inch flameproof baking dish, spreading with a spatula to cover the bottom. Add a single layer of noodles, and then layer with half of the remaining cream cheese sauce, half of the spinach mixture and half of the squash. Add a second layer of noodles, and then half of the ricotta mixture and all of the pesto. Add a third layer of noodles, followed by the remaining cream cheese sauce, spinach and squash. Add a fourth, and final, layer of noodles, and spread with the remaining ricotta mixture.
  6. Cover the baking dish with aluminum foil, and transfer to the oven. Bake until the noodles are soft and the cheese is hot and melty, 55 to 60 minutes.
  7. Remove the baking dish from the oven and turn on the broiler. Remove the foil from the baking dish. Top the lasagna with the remaining grated Gruyere and Parmesan. Broil until golden brown and bubbly, 3 to 5 minutes. Let rest for 15 minutes before serving.

Get more recipes from Damaris Phillips >>

You may also like these recipes:

Spiced Pumpkin Scones with Orange Glaze >>

Orange Chocolate Icebox Pie >>

Chicken & Cheese Fondue >>

Apple Cheddar Biscuits >>

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Sugar Plums
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Sugar Plums

Ingredients (Dried fruits)

  • ½ cup dried plums
  • ½ cup dried apricots
  • ¼ cup dried cherries
  • ¼ cup dried cranberries
  • 1 Tbsp orange peel
  • ¾ cup chopped Almonds
  • ¼ cup Powdered Sugar
  • ¼ cup honey

Ingredients (For spices)

  • ½ tsp Cinnamon
  • ¼ tsp Nutmeg
  • ¼ tsp Cardamom
  • pinch of salt
  • Decorative sugars, coconut for rolling

Sugar Plums - Home & Family


1. Add dried plums, dried apricots, dried cherries, dried cranberries, and orange peel to food processor or blender.

2. Blend fruit mix to medium coarse texture

3. Add almonds, orange zest and pulse again.

4. Dump all ingredients into a bowl

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Mirror Ornament Cakes
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Mirror Ornament Cakes

Ingredients for Cake

  • Your favorite brownie recipe (any box will work)

Ingredients for Mousse

  • 9 oz semi-sweet chocolate , chopped
  • 1 ¾ cup heavy cream
  • Pinch salt
  • 1 packet unflavored powdered gelatin , (1/4 oz)
  • 2 tbsp water

Ingredients for Glaze

  • 3 packets unflavored powdered gelatin, (3/4 oz)
  • 9 oz water, divided
  • 10 ½ oz granulated sugar, (1 ½ cups)
  • 7 oz sweetened condensed milk , (1/2 of a standard 14-oz can)
  • 12 oz real white chocolate, chopped or white chocolate chips
  • Gel food coloring (I used Bright White, Leaf Green, and Cherry Red)


1. Bake your favorite brownie recipe in a 9x13 dish. Let the brownies cool completely, then use a 2 ¾ inch ring mold (or biscuit cutter) to cut out 10 brownie circles.
2. Place the brownie circles on a covered baking sheet and freeze until you’re ready to use them.
3. Make the mousse: combine the chocolate, ¾ cup cream, and salt in a large microwave-safe bowl. Microwave in 30-second increments until the chocolate has melted and the mixture is smooth. Let it cool until it reaches room temperature.
4. While you wait for the chocolate mixture to cool, prepare the gelatin. Whisk together the gelatin and the cold water in a small bowl, and set it aside to let the gelatin absorb the water.
5. Whip the remaining 1 cup heavy cream to firm peaks, and set it aside for a moment.
6. When the chocolate is at room temperature, it’s showtime! Microwave the bowl of gelatin for 10-12 seconds, until it is melted. Whisk the melted gelatin and chocolate mixture together.
7. Fold half of the whipped cream into the chocolate, and once it’s incorporated, gently fold in the remaining whipped cream.
8. Make sure your silicone molds are clean and dry. Use a large spoon to fill the half-sphere cavities, leaving about a half-inch of space at the top. Move the spoon around as you fill them to make sure the mousse is evenly distributed and there are no air pockets that will show up later.
9. Take a frozen brownie round and press it on top of the mousse, pressing firmly so the mousse comes up around the sides of the brownie. Use a spatula to smooth around the edges so they’re perfectly clean.
10. Place the silicone molds on a baking sheet and freeze for at least 2 hours, until VERY firm. (Freezing time may depend on your individual freezer—when in doubt, err on the side of more time!)
11. Once frozen, unmold and place each dessert on a small cardboard circle—this will make them easier to transfer later. Keep them in the freezer until you’re ready to glaze them.

Make the mirror glaze

1. Whisk together the gelatin and 4 oz (1/2 cup) cold water in a bowl, and set it aside to let the gelatin absorb the water.
2. Combine the remaining 5 oz water, sugar, and condensed milk in a medium saucepan, and place the pan over medium heat. Stir while the sugar dissolves, and bring the mixture to a simmer.
3. Once it is simmering steadily, remove it from the heat and add the gelatin (no need to melt the gelatin first—just scrape the big blob out of the bowl!) Whisk the gelatin as the heat from the pan dissolves it, and whisk until it is almost entirely incorporated. A few small pieces of gelatin are fine.
4. Add the white chocolate to the pan, and let it sit for a few minutes to soften the chocolate. If you have an immersion blender, that is best to use—just stick it right in the pan and blend until the chocolate is melted and the mixture is very smooth. If not, you can whisk everything together, just try to avoid vigorous whisking that will create a lot of air bubbles.
5. Divide your glaze into as many bowls as you want. I find it’s easiest to have a few “base colors” that are larger portions, and a few “accent colors” that are smaller portions. I made 3 base colors, using Americolor Sky Blue, Royal Blue, and a mix of Royal Blue + a drop of Super Black. I made 3 accent colors using Americolor Electric Purple, Electric Pink, and Super White. All you need to do is whisk a few drops of food coloring into each bowl of glaze.
6. Let the bowls set until they cool down to about 95 Fahrenheit (35 C). An instant-read thermometer is the easiest way to check this, but if you don’t have one, it should feel barely warm on your fingertip, and be thick enough to coat it. Stir the bowls occasionally as they cool, so they don’t form a skin on top.
7. Take the mousse cakes from the freezer. Cover a baking sheet with parchment or waxed paper for easy clean-up, and set small jars or cups on the sheet for the mousse cakes to balance on—try to use ones that are smaller than the base of the cakes, so the glaze can drip down cleanly.
8. In a new bowl, pour about 1/3 cup of one of your base colors of glaze, then drizzle the top of it with a few other colors—there’s no rhyme or reason here, so go crazy! After you’ve added all the colors you want, give it a brief stir to swirl everything together, but do NOT swirl too much and muddy the colors! Take this bowl of glaze and pour it over one of the cakes, swirling it around the top to make sure that all the sides are covered. Let the glaze drip down the cake onto the baking sheet.
9. If it is dripping quickly and is a very thin layer, it’s too warm and needs to cool down a few more degrees. If it is gloopy and clinging to the cake and barely dripping, it is too cool. You can warm the bowls of glaze BRIEFLY in the microwave (start with 8-10 seconds each) and stir until they’re fluid again, and keep re-warming as necessary while glazing the cakes.
10. Repeat the swirling and glazing process with the rest of the cakes. It’s fun to give them all different color schemes so they each look unique. If desired, finish the cakes with a pinch of edible silver star sprinkles. (Any remaining glaze can be saved and used on a different cake within about a week or so. Make sure it stays covered tightly with plastic wrap so it doesn’t form a skin and dry out.)
11. Let the cakes sit for about 15 minutes, until the glaze is semi-set, then transfer them to small plates. Chill for an additional 10-15 minutes until the glaze is full set.

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Honey Almond Palmiers
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Honey Almond Palmiers


  • 3-4 tablespoons Sugar
  • 1 8x10 sheet Puff Pastry
  • 4 tablespoons Honey, divided
  • Pinch Salt
  • 1 tablespoon Brown Sugar
  • ⅓ cup Sliced Almonds

Cherry Twists - Home & Family


1. Line one baking sheets with parchment paper, set aside.
2. Sprinkle sugar on work surface, place thawed-but-cool pastry dough on top in portrait-orientation. Gently roll dough to seal seems.
3. Drizzle 2 tablespoons of honey on the dough, then brush to coat surface with pastry brush.
4. Sprinkle brown sugar on top of honey.
5. Sprinkle salt on top.
6. Scatter almonds on top of brown sugar.
7. Fold dough in from each side until the edges meet in the middle. Gently roll pin over dough to sandwich interior ingredients.
8. Drizzle remaining 2 tablespoons honey on the dough, spread with pastry brush.
9. Fold dough closed like a book, then cut into ½-inch slices and place them (cut side up) on baking sheet.
10. Chill cookies for 15-30 minutes.
11. Heat oven to 400˚.
12. Bake cookies for 18-20 minutes, until top is golden brown and bottom is caramelized.
13. Allow to cool on baking sheet for 5 minutes, then remove cookies to wire rack to cool completely.

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Cherry Twists
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Cherry Twists


  • 1 cup Sugar
  • 1 8x10 sheet Puff Pastry
  • ¼ cup Cherry Jam
  • 1 Egg, beaten

Cherry Twists - Home & Family


1. Line one baking sheet with parchment paper, set aside.
2. Sprinkle sugar on work surface, place thawed-but-cool pastry dough on top. Sprinkle more sugar on top surface of dough, then roll out to roughly 12x14.
3. Place the dough in a portrait-orientation (instead of a landscape-orientation), then brush jam on the top half.
4. Fold the bottom half of the dough up onto the jam covered half.
5. Brush exposed dough with egg wash.
6. Cut the folded dough into 1-inch strips.
7. Twist strips 2-3 times, until nicely spiraled, then place on parchment-lined baking sheet an inch apart.
8. Chill twists for 15-30 minutes.
9. Heat your oven to 400˚.
10. Bake twists for 15-18 minutes, until golden brown on top.
11. Let cool on baking sheet for 5 minutes, then remove to wire rack to cool completely.

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The Butter End's Harvest Pear Crostata
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The Butter End's Harvest Pear Crostata

Ingredients for Crust (Enough for two crostatas or one big one)

  • 2 ½ cups all purpose flour
  • ½ pound unsalted butter, frozen and shredded
  • 1 tsp salt
  • Ice water

Ingredients for Filling

  • ½ c. ricotta cheese
  • 2 Tbs. confectioner sugar
  • ¼ tsp. Fresh nutmeg
  • ½ tsp. cinnamon
  • 3-4 Bartlett pears (peeled, cored and sliced)
  • ¼ c. dried cranberries
  • 1 Tbs. brown sugar
  • 1 Tbs. white sugar
  • ¼ c. sliced almonds
  • 1 egg

Harvest Pear Crostata - Home & Family

Directions for Crust:

1. Mix together flour and salt in a large bowl.
2. Using large side of grater, shred frozen butter and toss in with the flour mixture until evenly distributed.
3. Then spoon ice water, two tablespoons at a time, around the rim of the bowl and mix in with a fork. Repeat until mixture is just ready to knead…but not wet. It should still feel a bit dry. About 10 Tbs. of water should do the trick.
4. Turn out flour mixture onto work surface, divide in half. Knead each half no more than six turns…Dough should be ragged. Wrap each ball in plastic wrap and refrigerate (or freeze for later use).
5. Roll out dough to just over 1/8 of an inch thick. The edges can look ragged, and it doesn’t have to be a perfect circle. Place on parchment lined baking sheet.

Directions for Filling:

1. Stir ricotta and confectioner sugar together. Mix in nutmeg and cinnamon.
2. In a separate bowl combine the pear slices, brown sugar and cranberries.

Assemble the crostata:

1. Spread the ricotta filling around the dough, leaving 1 ½ inches along the edge for folding.
2. Place the pear mixture evenly on top of the ricotta.
3. Fold the edges of the dough around the edge of the pears.
4. Brush the folded portion of the crust with egg wash and sprinkle sugar on it.
5. Sprinkle sliced almonds on top of pears.
6. Bake in 425 degree oven for 20 minutes. Crust will be browned and almonds will be toasted when done.

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Cider Baked Ham
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Cider Baked Ham


  • 1 cinnamon stick, broken into rough pieces
  • 10 whole cloves
  • 3 ¼ quarts apple cider
  • 8 cups ice cues
  • 1 (7 to 10 lbs.) cured bone-in half ham, preferably shank end
  • 2 tablespoon Dijon mustard
  • 1 cup packed dark brown sugar
  • 1 teaspoon pepper
  • Large oven bag

Cider Baked Ham - Home & Family


1. Toast cinnamon and cloves in large saucepan over medium heat until fragrant, about 3 minutes. Add 4 cups cider and bring to boil. Pour spiced cider into large stockpot or clean bucket, add 4 cups cider and ice, and stir until melted.

2. Meanwhile, remove skin from exterior of ham and trim fat to ¼-inch thickness. Using sharp knife, cut slits spaced 1 inch apart in crosshatch pattern in surface layer of fat, being careful to cut down to, but not into, meat. Transfer ham to container with chilled cider mixture (liquid should nearly cover ham) and refrigerate for at least 4 hours or up to 12 hours.

3. Discard cider mixture and transfer ham to large oven bag. Add 1 cup fresh cider to bag, tie securely, and cut 4 slits in top of bag. Transfer to large roasting pan and let stand at room temperature for 1½ hours.

4. Adjust oven rack to lowest position and heat oven to 300 degrees. Bake until ham registers 100 degrees, 1½ to 2½ hours. Meanwhile, bring remaining 4 cups cider and mustard to boil in saucepan. Reduce heat to medium-low and simmer, stirring often, until mixture is very thick and reduced to ⅓ cup, about 1 hour.

5. Combine sugar and pepper in bowl. Remove ham from oven and let rest for 5 minutes. Increase oven temperature to 400 degrees. Roll back oven bag and brush ham with reduced cider mixture. Using your fingers, carefully press sugar mixture onto exterior of ham. Return to oven and bake until dark brown and caramelized, about 20 minutes. Transfer ham to carving board, tent with aluminum foil, and let rest for 15 minutes. Carve and serve.

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Larissa's Chanukah Balls
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Larissa's Chanukah Balls


  • 1 (8 ounce) package cream cheese, softened
  • 36 OREO Cookies, finely crushed
  • 16 ounces semi-sweet baking chocolate, melted


1. Mix cream cheese and cookie crumbs until well blended.

2. Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.

3. Refrigerate 1 hour or until firm.

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Bacon-Wrapped Turkey Breast Stuffed with Pear Hash
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Bacon-Wrapped Turkey Breast Stuffed with Pear Hash

Ingredients for the Brine

  • 6 cups water
  • 1/2 cup kosher salt
  • 1/2 cup sugar
  • 5 sprigs fresh thyme
  • 1 sprig fresh sage
  • 1/2 teaspoon red chili flakes

Ingredients for the Turkey

  • 2 (2-pound) boneless turkey breasts
  • 2 tablespoons unsalted butter
  • 1 large shallot, minced
  • 1 tablespoon chopped fresh sage leaves
  • 1 teaspoon chopped fresh thyme leaves
  • 1/2 teaspoon red chili flakes
  • Kosher salt
  • 1 ripe but slightly firm Bosc pear, peeled, cored and cut into 1/4-inch cubes
  • 2 tablespoons finely chopped walnuts
  • 1 cup bread crumbs
  • 1/2 cup chicken stock
  • Freshly ground black pepper
  • 6 strips thick cut bacon
  • 1 teaspoon paprika
  • 2 tablespoons vegetable oil

Stuffed Bacon-Wrapped Turkey - Home & Family


Begin by making the brine:
In a large container, combine all the ingredients and stir until the salt and sugar dissolve. Put the turkey breasts in the brine, making sure they are completely covered. Refrigerate at least 1 hour or overnight.

To make the turkey:
Melt the butter in a large skillet over medium heat. Add the shallot, sage, thyme, chili flakes, and a pinch of salt; saute for 5 minutes. Turn the heat to medium-high. Add the pears, spreading out in a single layer. Let sit untouched for 2 minutes to brown slightly. Toss, saute 1 minute more, then remove from heat. Transfer the pear mixture to a bowl and add the walnuts, bread crumbs and chicken stock. Stir to combine and season with salt and pepper, to taste. Set aside to cool.

Remove the turkey breasts from brine and pat dry. Butterfly the turkey by slicing the breasts into even halves on the horizontal, leaving about 1/2-inch, uncut at 1 edge so the breasts can open like a book. Season all over with salt and pepper, to taste. Lay a large piece of plastic wrap on a clean cutting board. Put 3 slices of bacon parallel, about 1-inch apart on top of the plastic. Arrange 1 of the open turkey breasts, cut side up, lengthwise on top of the bacon. Scoop half of the stuffing onto 1 half of the turkey breast, fold over the other half, then roll the bacon around it tightly. Make sure the bacon strips lay flat against the turkey. Sprinkle the outside of the bacon with a little paprika. Wrap tightly in the plastic wrap twisting the ends to really seal in the breast to keep its shape. Repeat with remaining bacon, turkey, and stuffing. Transfer the breasts to a sheet tray and rest in the refrigerator for at least 1 hour.

Preheat the oven to 375 degrees F. Remove the turkey breasts from refrigerator 1/2 hour before you plan to cook them. Discard the plastic wrap and using 3 pieces of butcher's twine, tie the twine over the center of the 3 bacon strips to secure the breasts when searing. Warm a large skillet over medium-high heat and add 1 tablespoon of the vegetable oil. Add 1 of the turkey breasts, seam side down, into the skillet and sear until the bacon is slightly crisp and the turkey is lightly browned, about 4 minutes on each side. Transfer the turkey breast to a baking sheet lined with a rack. Sear the remaining turkey breast, using 1 tablespoon of vegetable oil and add it to the baking sheet. Put the baking sheet into the oven and bake until the turkey is cooked through and the internal temperature registers 160 degrees F on an instant-read thermometer, about 60 minutes. Remove the turkey from the oven to a cutting board and let rest for 15 minutes before slicing. Cut away the butcher's twine, slice crosswise, arrange on a serving platter and serve.

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Sugar Plum Cookies
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Sugar Plum Cookies


  • 1 cup GF Rolled Oats
  • ½ cup Coconut Flour
  • 1 teaspoon Ground Cinnamon
  • ¼ teaspoon Ground Nutmeg
  • ½ teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • 2 Eggs
  • ¼ cup Melted Coconut Oil
  • ½ cup Almond Butter
  • ⅔ cup Coconut Sugar
  • ½ teaspoon Almond Extract
  • ¾ cup Sliced Almonds
  • ¾ cup Pitted, Chopped, Dried Plums (~10), tossed with 1 tablespoon Coconut Flour)

Directions for Sugar Plum Cookies

1. Heat oven to 350˚. Line a cookie sheet with parchment paper.
2. In a large bowl, combine oats, flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together eggs, oil, almond butter, coconut sugar, and almond extract.
4. Stir wet ingredients into dry mixture until well combined.
5. Fold in sliced almonds and chopped plums.
6. Scoop cookies onto baking sheet, flatten with a fork (cookies won’t spread much).
7. Bake for 15-18 minutes, until brown on the bottom.
8. Allow cookies to cool 5 minutes on tray before removing them to rack to cool completely.

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  • 1 ½ cups Toasted Walnuts (5 oz.)
  • 1 cup Butter, cold, cubed
  • ¾ cup Powdered Sugar (3 oz.)
  • 1 tablespoon Mahlab, ground
  • ⅛ tsp Ground Cloves
  • 1 teaspoon Vanilla
  • 2 cups AP Flour
  • ½ tsp Kosher Salt
  • ¾ cup Powdered Sugar, for coating the cookies


1. Heat oven to 350˚.
2. Combine toasted nuts, powdered sugar, flour, cold butter, mahlab, cloves, vanilla, and salt in a food processor. Pulse until a stiff dough forms.
3. Roll or scoop dough into 1-inch balls (~½ ounce per cookie). Toss dough balls in powdered sugar until coated.
4. Set coated cookies on parchment-lined baking sheet and bake until puffed and firm, about 17-19 minutes.
5. While the cookies are still warm, sift extra powdered sugar on top.
6. Store at room temperature in an airtight container for up to 10 days.

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Eggnog Creme Brulee
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Eggnog Creme Brulee
  • 2 cups heavy cream
  • ½ cup sugar
  • ½ teaspoon freshly ground nutmeg
  • ¼ teaspoon kosher salt
  • ¼ cup dark rum
  • 6 egg yolks, room temperature
  • 6 - 9 tablespoons superfine sugar

Eggnog Creme Brûlée - Home & Family


Preheat oven to 300℉. Arrange 4 - 6 creme brûlée dishes or ramekins in two 9 x 13 x 2-inch baking pans or a large roasting pan.

In a medium saucepan, combine heavy cream, sugar, nutmeg and salt. Bring to a simmer over medium-high, stirring to dissolve the sugar, about 2 - 4 minutes. Remove from heat and add the rum.

In a medium bowl, whisk the egg yolks. Add the warm cream mixture in a slow stream to the egg yolks, whisking constantly. Strain the custard through a fine-mesh sieve into a clean bowl or liquid measuring cup.

Divide custard between the dishes, filling each ¾-full. Carefully pour enough hot water into each baking pan to come halfway up the sides of the dishes. Cover pans with foil and bake for 20 minutes and the edges of the custard are set, but the center has a slight jiggle when the dish is lightly shaken.

Remove dishes from the water bath and let cool completely to room temperature. Refrigerate for at least 2 hours. Just before serving, sprinkle the top of each custard evenly with 1 ½ tablespoons of superfine sugar. Use a kitchen blowtorch to evenly melt and caramelize the sugar. Allow the caramelized sugar to cool and harden for approximately 5 minutes before serving.

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Christmas Pudding Ice Cream Bombe
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Christmas Pudding Ice Cream Bombe

Ingredients for Mincemeat

  • 1 cup (5oz/150g) raisins
  • 2/3 cup (31/2oz/100g) dried cranberries
  • 1/4 cup (11/4oz/40g) pistachios or pecans, toasted and chopped
  • grated zest of 1 lemons
  • grated zest of 1 orange
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1 cup (8floz/240ml) orange juice
  • 1/4 cup (2floz/60ml) liquor (Cointreau, Grand Marnier or Brandy) (optional)

Ingredients for Ice Cream

  • 1 can (14oz/ 400ml) sweetened condensed milk (fat-free or regular) cold
  • 2 cups (16oz/450 ml) whipping cream, cold

Christmas Pudding Ice Cream Bombe - Home & Family


1. Mix all the mincemeat ingredients together in a bowl and set aside for an hour. Preferably I mix it the night before so the fruit soaks up the liquid and it softens.

2. Grease and line a 2-litre pudding basin with clingfilm so the film hangs over the edge of the basin.

3. For the ice cream beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.

4. Turn down the speed a little and pour the condensed milk into the whipped cream.

5. Then, turn up the machine speed again and whip until your mixture is thick and to stiff

6. Now you have your ice cream base you can stir in the mincemeat until combined. Add in a liquor now if you are adding it in.

7. Pour into your pudding basin and fill all the way up. Tap the pudding on the counter to
release any air bubbles. Freeze for a minimum of 5-6 hours or preferably overnight.

8. To serve, take the pudding out of the freezer and, after 15 minutes, invert it onto a plate. Leave it for a further 15 minutes, remove the bowl and clingfilm and top with holly and frosted cranberries. Spoon or slice to serve. Store in the freezer for up to 6 weeks.

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Melted Snowman Bark
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Melted Snowman Bark

Ingredients for Peppermint Bark

  • 1 cup white chocolate chips (Nestle)
  • 1 cup bright white Candy Melts (Wilton)
  • ¼ cup finely crushed peppermint candies

Ingredients for Decorations

  • 6 mini peanut butter cups (Reese’s), cut in half
  • 24 small eye candies (Wilton)
  • 12 orange sprinkles
  • 6 pretzel sticks (Snyder’s), cut into quarters
  • 36 red chip crunch sprinkles (Wilton)

Melted Snowman Bark - Home & Family


1. Line a baking sheet with wax paper.

2. Melt the chocolate chips and Candy Melts together until smooth.

3. Fold in the crushed peppermint candy.

4. Spread evenly onto the baking sheet.


1. While the chocolate is still wet, place the candies to create snowmen: 1 peanut butter cup half for the hat, 2 eye candies for the eyes, 1 orange sprinkle for the nose, 2 pretzels for the arms, and 3 red chips for the buttons.

2. Allow the bark to set for about 30 minutes.

3. Cut the bark into 12 “melted snowman” pieces.

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Christmas Madeleines
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Christmas Madeleines

Ingredients for Spiced Madeleines

  • 2/3 cup all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cardamom (nutmeg could be used instead if desired)
  • 1/2 teaspoon salt
  • 2 large eggs; room temperature
  • 1/2 cup plus 2 tablespoons sugar
  • 1 tsp. vanilla extract
  • 6 Tablespoons unsalted butter, melted and cooled
  • Confectioners' sugar for dusting, optional

Ingredients for Hot Chocolate Madeleines

  • 2/3 cup all-purpose flour
  • 3 tablespoons powdered drinking chocolate
  • 1/2 tsp. baking powder
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 large eggs; room temperature
  • 1/2 cup sugar
  • 1 tsp. vanilla extract
  • 6 Tablespoons unsalted butter, melted and cooled
  • Confectioners' sugar for dusting, optional

Ingredients for Marshmallow Dipping Sauce

  • 2 cup marshmallow
  • 1/4 cup milk
  • 2 tbsp butter

Directions for Spiced Madeleines

1. In a small bowl, whisk together the flour, baking powder, cinnamon, and cardamom; sift the mixture through a sieve; whisk in salt.
2. In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl using a hand mixer with whisk beaters), beat the eggs on low speed for a minute, then increase the speed to medium-high and gradually add in the sugar. Mix for 3-5 minutes until pale in color and much thicker.
3. Add the vanilla on low speed until combined.
4. Using a rubber spatula, fold in the flour mixture until just combined.
5. Fold in the melted butter until just combined.
6. Cover with plastic wrap, and place in the fridge for at least an hour or up to overnight.
7. Preheat the oven to 350°F.
8. Butter and flour the madeleine pan or, if using a nonstick, spray with nonstick cooking spray.
9. Remove the batter from the refrigerator and spoon heaping teaspoons of batter into the madeleine pan molds, making sure they are full.
10. Place in the fridge for another 10-15 minutes.
11. Bake for 9 to 11 minutes, or until the madeleines are lightly puffed in the middle and the tops spring back after a light touch.
12. Remove them from the pan after a couple minutes, don’t wait too long or they will continue to cook and/or could be difficult to remove from the pan.
13. When completely cool, lightly dust each cookie with confectioners' sugar (if desired).
14. Store in an airtight container at room temperature; these are best served freshly baked.

Directions for Hot Chocolate Madeleines

1. In a small bowl, whisk together the flour, baking powder, powdered chocolate, and cinnamon; sift the mixture through a sieve; whisk in salt.
2. In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl using a hand mixer with whisk beaters), beat the eggs on low speed for a minute, then increase the speed to medium-high and gradually add in the sugar. Mix for 3-5 minutes until pale in color and much thicker.
3. Add the vanilla on low speed until combined.
4. Using a rubber spatula, fold in the flour mixture until just combined.
5. Fold in the melted butter until just combined.
6. Cover with plastic wrap, and place in the fridge for at least an hour or up to overnight.
7. Preheat the oven to 350°F.
8. Butter and flour the madeleine pan or, if using a nonstick, spray with nonstick cooking spray.
9. Remove the batter from the refrigerator and spoon heaping teaspoons of batter into the madeleine pan molds, making sure they are full.
10. Place in the fridge for another 10-15 minutes.
11. Bake for 9 to 11 minutes, or until the madeleines are lightly puffed in the middle and the tops spring back after a light touch.
12. Remove them from the pan after a couple minutes, don’t wait too long or they will continue to cook and/or could be difficult to remove from the pan.
13. When completely cool, lightly dust each cookie with confectioners' sugar (if desired).
14. Store in an airtight container at room temperature; these are best served freshly baked.

Directions for Dipping Sauce

1. Add all ingredients to saucepan, melt over low heat. Pour into bowl and serve.

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Chocolate Peppermint Cake
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Chocolate Peppermint Cake

Ingredients for Cake

  • ⅔ Cup sour cream
  • ¾ Cup buttermilk
  • ⅓ Cup vegetable oil
  • 3 eggs + 1 egg white
  • 1 Tablespoon Vanilla
  • 2 teaspoons peppermint extract
  • ¼ cup of flour for high altitude
  • ¼-½ cup dark chocolate cocoa
  • ½ cup chocolate chips
  • 1 Duncan Hines “Dark Chocolate” Cake Mix

Ingredients for White Chocolate Peppermint Buttercream

  • 1/2 cup white chocolate chips
  • 3 Tablespoons heavy whipping cream
  • 2 sticks unsalted butter
  • Pinch of salt
  • 1 Tablespoon Mexican vanilla
  • 2 teaspoons peppermint extract
  • ¼-½ Cup heavy cream
  • 4-6 Cups Sifted Powdered Sugar
  • Red coloring gel

Ingredients for White Chocolate Ganache

  • 1 Cup "Very White" chocolate candy melts (Wilton brand)
  • 1/4 Cup heavy cream

Chocolate Peppermint Cake - Home & Family

Directions for Cake

1. Preheat oven to 325 degrees. Prep 3 6" cake rounds with a wipe of shortening and dust of flour. Set aside.

2. In a medium bowl, whisk together the sour cream, buttermilk, oil, eggs, and vanilla until thoroughly combined. Sift in the cocoa, cake mix, (flour if high altitude) and toss in chocolate chips. Stir until just combined. Split cake batter evenly between prepared cake rounds.

3. Bake for 25-27 minutes, or until center is fully baked. Do not over-bake. Remove rounds from the oven, let cool in the pan for 5 minutes, then flip upside down onto wire rack to cool to room temperature. Wrap in plastic wrap and chill/freeze until you are ready to frost.

Directions for Buttercream

1. In a medium glass bowl, microwave white chocolate chips and heavy whipping cream for 30 seconds, then stir until there are no lumps. Set aside.

2. In the bowl of a stand mixer fitted with a paddle attachment, whip up the butter on high until light and fluffy. Add in white chocolate ganache mixture, salt, vanilla, peppermint extract, and heavy cream. Slowly add in the powdered sugar with the mixer on low speed about ½ cup at a time. Add in more heavy cream or more powdered sugar to achieve desired consistency. Split the buttercream batch in half and color half the buttercream in a separate bowl with the red coloring gel.

3. Fill two piping bags with buttercream - one with the red buttercream and one with the white.

Directions for White Chocolate Ganache

In a medium glass dish, heat candy melts and heavy cream in the microwave for 30 seconds and stir until there are no longer any lumps. Add ganache to a squeeze bottle for applying drip to cake.


Using a cake turntable, tape on a 8" cardboard cake round. Then tape on a 6" cardboard cake round to the 8" cardboard cake round (this will make it easier to transfer the 6" cake to a cake stand without damaging the cake).

Add a small bit of buttercream to the 6" cake round to act as glue for the cake round to the cardboard cake round. Next, place one bottom cake round. To make the "striped candy" effect on the inside of the cake. Pipe a circle the size of a silver dollar in the center of the cake round with red buttercream. Then trace that circle with the white buttercream, followed by the red, then the white, until you reach the edge of the cake round (should look like a target).

Place the second cake round on top, then repeat the candy cane pattern inside, followed by the top (3rd) cake round. Crumb coat the entire cake with white buttercream. Freeze or refrigerate until frosting has set.

To add the candy cane strip effect to the side of the cake, starting at the bottom, add on a stripe of red buttercream (buttercream is in two separate bags - one red, one white), followed by a white, until you reach the top of the cake. Using a cake scraper, slightly press the cake scraper on the side of the cake, smearing the stripes together in a straight fashion on the side of the cake. Fill in any gaps with the red or white buttercream, then smear again, making sure to clean off cake scraper between scrapes. Chill the cake for at least 10 minutes before adding ganache.

Add ganache to cake, varying the depths of drips. Chill the cake for about 5 minutes to set.

Top the cake with candy canes, lollipops, peppermints, sprinkles, fondant pieces, when the ganache has set and is sturdy enough to hold everything up.


The "North Pole" sign is made from a fondant rectangle that I dried out, then wrote on (with an edible marker) "The North Pole", and then added to a candy cane stick with buttercream. Easy peasy.

The next fondant topper is the Christmas tree. I made a cone out of green fondant, then took scissors and snipped around the top to bottom in a circle pattern to create the texture. It was actually super easy! The star on top is made from fondant and a toothpick.

The last fondant topper is Rudolph! I made him from chocolate fondant, and white fondant tinted red and black for the hooves, antlers, and signature red nose.

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Christmas Morning Casserole
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Christmas Morning Casserole


  • 1lb sausage cooked. (Suggested 1 tube)
  • 1 small yellow or white onion chopped and cooked in the sausage grease with the same meat when it’s done. About a cup of sausage.
  • 6 eggs
  • 1/2 cup of milk
  • Small bag of frozen diced hash brown potatoes (this is the easy mommy hack for me)
  • 8 oz bag of shredded cheese. The kids like the Mexican 4 cheese blend.
  • Salt & pepper to taste. (When the sausage and onions are cooking)


  1. Preheat oven to 350.
  2. Prepare sausage & onion and salt & pepper when it’s done.
  3. In a larger bowl coming all ingredients. Set aside a little bit of cheese. (I used to layer everything but for time this past year combined it all and it was a hit. I had Phoenix ready to eat and just tried to rush the layering)
  4. Bake for 35 mins or until eggs are done. Top with remaining cheese and 5 more mins in the oven.
Classic Roasted Rack of Lamb
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Classic Roasted Rack of Lamb

Ingredients for Lamb

  • 2 2-3 lb. racks of lamb
  • 2 Tbsp. butter
  • ½ cup Dijon mustard
  • 2 heaping Tbsp. rosemary
  • 2 heaping Tbsp. chopped parsley
  • 4 garlic cloves, crushed
  • Salt and pepper to taste

Ingredients for Walnut and Parsley Pesto

  • ½ cup walnuts
  • 1 bunch curly parsley
  • 1 tsp. fresh rosemary
  • 1 small clove garlic
  • ½ cup parmesan cheese
  • ½ cup olive oil
  • Juice of one lemon
  • Salt and pepper to taste

Ingredients for Roasted Potatoes and Shallots

  • 2-3 lbs. small or baby Yukon gold (or red bliss) potatoes, halved
  • 5-6 medium sized shallots, peeled with the rood end intact, sliced in half
  • 2 Tbsp. olive oil suitable for high temp roasting
  • Salt and pepper to taste

Ingredients for Parmesan Cauliflower Mash

  • 2 lbs. of cauliflower (equivalent to 1 large head or two small heads of cauliflower)
  • 2 tsp. olive oil
  • Salt & pepper to taste
  • 1 cup chicken broth
  • 1 onion, sliced
  • 1 ½ cups cream
  • ½ cup butter
  • 1 cup Parmesan

Lamb Chops with Cauliflower Mash - Home & Family

Directions fro Lamb

To prepare the lamb, preheat your oven to 475 degrees. Allow the lamb to sit on the counter at room temperature for 30 minutes prior to searing. While the lamb is coming to room temp, prepare the herb paste for the racks. Mix the mustard, herbs, and garlic; set aside. Melt butter over medium-high heat in a large skillet suitable for searing, like cast iron. Season the lamb liberally with salt and pepper, and sear on all sides, starting with the fat cap first. Once the lamb is browned, about 4-6 minutes, remove from the pan and generously rub the mustard and herb paste all over the lamb. Put the lamb back into the heat-proof skillet, fat cap facing up, and roast in the oven for 18 minutes. Remove the lamb and allow to rest for 5-7 minutes before slicing into double chops.

Directions for Pesto

Pulse all the ingredients in a food processor until combined but not a paste. A bit of texture is great in this pesto. Curly parsley has a milder flavor than flat leaf, but feel free to substitute if you’d like. This pesto keeps well for up to one week in the refrigerator. Remove from the refrigerator at least 30 minutes before serving.

Directions for Roasted Potatoes

Preheat oven to 375 degrees. Toss the potatoes with the oil, seasonings, and shallots, then pour out onto a baking sheet and roast for 30-35 minutes or until the potatoes are fork-tender. Allow to rest on the baking sheet while you prepare the lamb.

Directions for Cauliflower Mash

In a large soup or stock pot chop bring the stock to a simmer over medium high heat and add the chopped cauliflower and diced onion. Simmer, until the cauliflower is falling apart and much of the stock has evaporated, about 20 minutes. Add the heavy cream, butter, salt and pepper. Using a stick blender, blend the mixture until smooth. It will be thick. Fold in the parmesan cheese. Serve hot.

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Prime Rib of Pork with Chipotle Cranberry Sauce
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Prime Rib of Pork with Chipotle Cranberry Sauce

Ingredients for Prime Rib

  • 7 rib rack of pork
  • 1 ½ cups dark brown sugar
  • 1 ½ tbs. kosher salt
  • 1 tbs. ground black pepper
  • 3 oranges - slices – 6 slices per orange
  • 2 cups of OJ
  • 1 pound of frozen cranberries - Fresh in Holiday Season
  • 2 cups of brown sugar
  • 1 cup fine diced white onion
  • ¼ cup fin diced shallots
  • 1 tblsp olive oil
  • 2 canned chipotle peppers – blended
  • 3 tbsp. red wine vinegar
  • pinch of ground cinnamon

Ingredients for Maple Sweet Potato Smash

  • 2 pounds of sweet potato
  • ¾ cup of butter
  • 1 cup of maple syrup

Ingredients for Haricot Verts & Cherry Tomatoes

  • 1 ½ pounds French Green Beans
  • 1 basket of red cherry tomatoes
  • 1 tbs. ground garlic

Prime Rib Pork Roast - Home & Family


Prep the Pork Rib

1. Night before you are Cooking the Pork.

2. Pat dry the pork.

3. Make a dry rub with dark brown sugar, kosher salt, ground black pepper.

4. Rub the pork entirely with the dry rub inside and out.

5. Slice the oranges and place on top of pork.

6. Place in a baking pan and put in a 400 degree oven for 30 minutes then reduce the temp to 350 degrees and cook for another 1 hour and 15 minutes to 1.5 hours depending on the thickness. The internal temp should be 145-150 degrees which is Medium.

Sauce Prep

1. Sauté shallots and onions in olive oil for 3 minutes till translucent.

2. Add OJ and brown sugar and bring to a boil until it is syrupy about 8-10 minutes on medium heat.

3. Add cranberries to the syrup and let them pop for 1 minute then remove from heat.

4. Add chipotle to taste it might be spicy and vinegar. S&P to taste.

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Gingerbread Sundaes
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Gingerbread Sundaes


  • 255g Whole wheat flour
  • 50g Sugar
  • 1t Baking soda
  • 1t Salt
  • 2t Ginger
  • 1t Cinnamon
  • 1/4t Cloves
  • 1/4t Nutmeg
  • 113g Butter, melted
  • 255g Molasses
  • 57g Water
  • 1 egg
  • 227g Buttermilk
  • 92g Diced crystalized ginger

Ingredients for Caramel Sauce

  • 210g Sugar
  • 85g Butter
  • 120ml Heavy cream

Ingredients for Candied Walnuts

  • 2c Walnut halves
  • 1 egg white
  • Pinch of salt
  • 1/4c Powdered sugar

Gingerbread Sundaes - Home & Family

Directions to Cake

1. Whisk together dry ingredients.
2. Add butter and molasses, and mix.
3. Add water, and mix.
4. Add buttermilk and egg, and mix.
5. Stir in diced ginger.
6. Butter and flour a 9” pan.
7. Bake 30-35 minutes at 350 degrees.

Directions for Caramel Sauce

1. Cook sugar to amber.
2. Add butter.
3. Remove from heat and add cream

Directions for Candied Walnuts

1. Toss everything.
2. Bake at 325 degrees for 10-15 minutes.

To put together, take a slice of gingerbread, add vanilla ice cream, caramel sauce, candied walnuts and top with whipped cream.

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Holiday Roast Beef with Root Vegetables
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Holiday Roast Beef with Root Vegetables

Ingredients for 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

Ingredients for 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
  • fresh rosemary sprigs (optional)

Holiday Roast Beef - Home & Family

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


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.

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Queen of Puddings
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Queen of Puddings


  • 6 ounces Brioche, cut into slices and left to stale, about 2 ½ cups crumbs
  • 3 tablespoons Unsalted Butter
  • 2 cups Whole Milk
  • 1 Lemon, zest finely grated, 2 teaspoons of juice
  • 1 teaspoon Vanilla Extract
  • 3 tablespoons Sugar
  • Pinch of Salt
  • 4 large Eggs, separated
  • ¾ cup Plum Preserves
  • ½ cup Superfine Sugar


1. Process the stale brioche into crumbs and tip into a mixing bowl.

2. Grease your pie dish, (6-cup oval dish, 11x8x2) with butter and preheat the oven to 325˚

3. Warm the milk in a saucepan along with the butter, lemon zest, vanilla, sugar, and a pinch of salt just until the butter’s melted.

4. Whisk the yolks in a large bowl or pitcher, pour the warm milk mixture on top, and whisk to combine, then pour this over the crumbs in their bowl and leave for 10 minutes, before transferring to the greased dish. Bake for 20 minutes, or until the top is just set, although the crumb-custard will still be wibbly underneath.

5. Take the dish out of the oven; the custardy brioche will firm up a little on the surface while it stands, waiting.

6. IN a small bowl, whisk the lemon juice with the preserves, you want a soft, pourable consistency. If the preserves are too thick, simply warm in a small saucepan. Set aside while you get on with the topping.

7. WHisk the egg whites in a grease free bowl until they form firm peaks, then gradually whisk in the superfine sugar, until you have a thick and shiny meringue.

8. Pour the lemon-spritzed preserves over the crumb-custard, smoothing it, with the lightest touch, over the top. Cover the preserves-topped custard with the meringue, making sure it comes right to the edges to seal it well. Use a fork to pull the gleaming meringue topping into little peaks, and sprinkle with ½ teaspoon or so of superfine sugar.

9. Put the dish back in the oven and bake for about 20 minutes until the meringue is bronzed and crisp on top. Let it stand out of the oven for about 15 minutes before serving.

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The Perfect Meatloaf
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The Perfect Meatloaf

Ingredients for the Glaze:

  • ½ cup ketchup
  • ½ cup barbecue sauce (I prefer spicy)
  • ¼ cup dark brown sugar

Ingredients for the Meatloaf

  • ⅓ cup Panko breadcrumbs
  • 1 cup whole-fat buttermilk
  • 1 cup small-dice onion
  • 1 clove garlic, minced
  • salt
  • pepper
  • ¼ cup chopped fresh parsley
  • ⅓ cup chopped fresh basil
  • 2 tsp. fresh thyme leaves
  • 2 tbsp. tomato paste
  • 2 tsp. minced sun-dried tomato
  • 1.5 lbs. ground beef (85-15 works best)
  • ½ lb. ground pork
  • 1 cup grated parmesan cheese

Ingredients for Cauliflower Puree

  • One head cauliflower, trimmed and cut into florets
  • 1 tbsp. butter
  • 1 tbsp. heavy cream
  • Salt to taste
  • ¼ cup grated Parmesan cheese (optional—makes it very rich)
  • 1 tbsp. thyme leaves to sprinkle on top (optional—makes it herby)

Ingredients for Honey-Roasted Tri-Color Carrots

  • 2 lb. peeled whole carrots (Try to find tri-color yellow, purple, and orange, with tops on)
  • 2 tbsp. olive oil
  • 2 tbsp. honey
  • kosher salt


Serves 6-8

1. Heat oven to 425 degrees and cover a rimmed sheet pan with foil (it must be rimmed to catch the fat, and you’ll thank me later for the foil). Combine the glaze ingredients in a small saucepan and cook over very low heat.

2. In a small bowl, combine Panko and buttermilk and set aside.

3. In a large skillet, heat oil over medium-low heat. Add onion and garlic and cook until soft and translucent (do not brown). Turn heat off and add parsley, basil, thyme, tomato paste, sun dried tomatoes, and stir. Set aside to cool.

4. In a large bowl, mix beef, pork, cheese, the onion mixture, and the Panko mixture with your hands until just combined. Form the mixture into a loaf shape in the middle of the pan with all four sides exposed. Brush sides and top of loaf with the glaze and bake for about 50 minutes. Cool for 5 minutes and serve.

5. To cut the richness of the meatloaf (even though it is quite herby and fluffy), I like to serve it with pureed cauliflower (a terrific crowd-pleasing low-carb alternative to mashed potatoes) and whole honey-roasted tri-color carrots. Its’ a perfect winter or early spring meal—seasonal and delicious!

Cauliflower Puree
Serves 6

1. Steam florets until tender. (You can also steam them in the microwave with a few tablespoons of water for about 5 minutes.) Place cauliflower in a food processor (preferred) or a blender, with butter, cream, salt, and cheese (if using).

Be sparing with the salt, especially if you’re using cheese—you can always add more. Serve hot with thyme leaves sprinkled on top. This dish heats wonderfully in the microwave.

Honey-Roasted Tri-Color Carrots
Serves 6

1. Heat oven to 400 degrees (if you’re cooking these at the same time as the meatloaf, they can go at 425, no problem). Place carrots whole on a foil-lined baking sheet and toss with oil, honey, and salt.

Depending on the size of the carrots, they may take 20-30 minutes to become tender. They will look gorgeous and people will think you’re a genius.

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Clay Pot Chicken
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Clay Pot Chicken


  • 2 tablespoons Butter, softened
  • 1 tablespoon Olive Oil, plus extra for drizzling over chicken at end
  • 4 garlic cloves: 2 cracked, 2 minced
  • 2 tablespoons fresh Sage
  • 1 5-6 lb. Chicken
  • 4 medium Carrots cut into 2" chunks (about 6.5 ounces total)
  • 2 Celery Stalks cut into 2" chunks (about 6 ounces)
  • 1 Yellow Onion cut into quarters
  • 8 small Red Skinned Potatoes, cut into quarters
  • Handful Parsley
  • Juice of one Lemon
  • Salt & Pepper to taste


1. Soak clay pot in water (completely submerged) for at least 30 minutes.

2. Mix softened butter with olive oil, add 2 minced garlic cloves, sage, lemon zest, salt and pepper to taste. Set aside.

3. Loosen chicken skin by lightly inserting fingers under skin. Rub a small amount of butter/herb mixture lightly under loosened skin. Rub remaining butter mixture on outside of chicken. Season outside of chicken with salt and pepper.

4. Season chicken cavity with salt and pepper. Place as many vegetables as will fit, along with the 2 cracked garlic cloves in chicken cavity. Place remaining vegetables along with potatoes in bottom of baker.

5. Set chicken on top of vegetables in baker. Stuff parsley around the chicken. Squeeze lemon juice around chicken and onto parsley.

6. Add clay pot lid on top and put baker in cold oven. Set oven temperature to 425°F and cook for 1 ½ - 2 hours (the first 20-30 minutes of your baking time will be the oven coming up to temperature). Remove lid of clay pot and turn heat up to 500˚.

7. Remove chicken from the oven and drizzle extra olive oil over the skin while the oven reaches maximum temperature. Put chicken back in (still uncovered) and cook for an additional 10-15 minutes, or until skin is golden brown. Chicken is done when meat thermometer inserted in thigh area reads 165°F.

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Classic Yellow Cake with Caramel Frosting
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Classic Yellow Cake with Caramel Frosting

Ingredients for Yellow Cake

  • 2 ½ cups AP Flour
  • 2 ½ teaspoons Baking Powder
  • ¼ teaspoon Salt
  • 1 ⅓ cups Sugar
  • 3 eggs
  • ¾ cup Vegetable Oil
  • 1 cup Milk
  • 1 ½ teaspoons Vanilla

Ingredients for Caramel Frosting

  • 1/3 cup Brown sugar
  • 1 tablespoon all-purpose flour
  • 2 1/2 cups sugar
  • 1 cup milk
  • 3/4 cup butter
  • 1 teaspoon vanilla extract

Directions for Yellow Cake

1. Heat your oven to 350˚.

2. In a small bowl, stir together flour, baking powder, and salt.

3. In a medium bowl, whisk sugar with eggs until light and frothy.

4. Whisk in vegetable oil until evenly combined.

5. Add milk and vanilla and continue to whisk until combined.

6. Add dry ingredient mixture to wet mixture, stir only until just combined. Do not over beat or mix at this point.

7. Pour into greased 9x13 baking dish and bake for 30-35 minutes.

8. Let cake cool before frosting and slicing.

Directions for Caramel Frosting

1. Sprinkle 1/3 cup sugar in a shallow, heavy 3½-qt. Dutch oven; cook over medium heat, stirring constantly, 3 minutes or until sugar is melted and syrup is light golden brown (sugar will clump). Remove from heat.

2. Stir together 1 Tbsp. flour and 2½ cups sugar in a large saucepan; add milk, and bring to a boil over medium-high heat, stirring constantly.

3. Gradually pour about one-fourth hot milk mixture into caramelized sugar, stirring constantly; gradually stir in remaining hot milk mixture until smooth. (Mixture will lump, but continue stirring until smooth.)

4. Cover and cook over low heat 2 minutes. Increase heat to medium; uncover and cook, without stirring, until a candy thermometer reaches 238° (soft-ball stage, about 10 minutes). Add butter, stirring until blended. Remove from heat and let stand, without stirring, until temperature drops to 110° (about 1 hour).

5. Pour into bowl of heavy-duty electric stand mixer. Add vanilla, and beat at medium speed (setting 4) with whisk attachment until spreading consistency (about 20 minutes).

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Beef and Butternut Squash Stew
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Beef and Butternut Squash Stew


  • 1 lb cooked ground beef
  • 1 large Butternut Squash, peeled and diced
  • 4 large carrots peeled and diced
  • 1 large onion diced
  • 5 garlic cloves diced
  • 1 can diced tomatoes
  • 3 cups frozen green beans
  • 1 can tomato sauce
  • 2 cups beef bone broth (or beef broth)
  • 1 tbsp salt (or to taste)
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp turmeric
  • 1 tsp cumin
  • 2 tsp ground pepper (or to taste)
  • Chopped parsley


1. Place everything into pot except for ground beef. Bring to a boil and reduce heat to simmer. Cover and cook until veggies are tender, about an hour. Add ground beef and cook another 20 minutes or so.

2. Add chopped parsley for garnish.

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Soy Chorizo & Potatoes and Maple Bacon
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Soy Chorizo & Potatoes and Maple Bacon

Ingredients for Soy Chorizo Potatoes

  • 3# Russet Potatoes, washed and cut into 1” cubes
  • 1x package of soyrizo
  • 1/2 yellow onion sliced thin
  • Salt and pepper to taste

Ingredients for Maple Bacon

  • Thick Cut Bacon
  • 1/2 cup maple syrup
  • Cracked pepper

Steps for Soy Chorizo Potatoes

1) Place potatoes in cold water and bring to a boil.

2) Turn down to a simmer and cook approx 15 minutes until soft (fork tender), drain and hold.

3) Caramelize onions until tender and brown, add soyrizo and cook until it is heated through.

4) Add potatoes until golden brown, season to your liking.

5) Top with chopped cilantro. Also delicious with maple syrup.

Steps for Maple Bacon

1) Preheat oven to 350.

2) Spread each piece of bacon on a rack over a foil lined sheet pan (easy clean up).

3) Brush both sides with maple syrup and with a pepper mill crack fresh pepper on top.

4) Bake 45 min to 1 hour basting bacon every 15 min and flipping halfway through cooking time.

5) Keep an eye out while cooking as not to burn. They go from not done to burnt very quickly!

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Roasted Tomatoes, Feta, and Basil and Egg Casserole
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Roasted Tomatoes, Feta, and Basil and Egg Casserole


  • 1x Pint Baby Heirloom Tomatoes, sliced in half
  • 2 Tb Grapeseed or Olive Oil
  • 2 tsp Dried Italian Herbs
  • 6 oz Crumbled Feta
  • 3 oz Shaved Parmesan
  • 16 oz of Whisked Eggs, or Egg Product
  • 6 oz Heavy Cream
  • 4-6x Basil Leaves, Chiffonade or Torn
  • Salt and Pepper to taste


1) Preheat oven to 300 degrees. In a mixing bowl place sliced tomatoes, dried herbs, salt and pepper and toss all together.

2) Place on a baking sheet and roast tomatoes 30-45 minutes until tomatoes are sweet and caramelized.

3) Put aside.

4) Raise oven to 375.

5) Whisk eggs and cream until blended.

6) Add feta, tomatoes, and basil and season, mix gingerly. Pour into an 8x8 greased baking dish or an oval baker.

7) Top with parmesan cheese.

8) Bake 1 hour, or until puffed and no longer jiggly in the middle.

9) Cool slightly, cut and serve with chopped basil or parsley.

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Brown Butter Spice Cake with Eggnog Buttercream
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Brown Butter Spice Cake with Eggnog Buttercream

Ingredients for Browned Butter Spiced Cake

  • 1 ½ cup (3 sticks) unsalted butter
  • 1 ½ cups granulated sugar
  • ¼ cup brown sugar - packed
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 3 cups cake (pastry) flour
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • 2 ½ teaspoons cinnamon
  • 1 ½ teaspoons ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 1/4 cups eggnog

Ingredients for Eggnog Buttercream Frosting

  • 8 ounces cream cheese (1 package), softened
  • Remainder of softened brown butter PLUS 1 cup (2 sticks) softened unsalted butter
  • 8 cups confectioner’s (powdered) sugar
  • 3 ounces eggnog
  • 1.5 teaspoons cinnamon
  • Scant 1/2 teaspoon (preferably freshly grated) nutmeg
  • 2 1/2 teaspoons vanilla extract

Ingredients for Do-Ahead Decorations

  • Fresh sprigs of Rosemary
  • 2 egg whites – beaten lightly
  • pastry brush
  • sanding or white sugar
  • 1 small bag raw slivered almonds
  • 1 bag semi-sweet chocolate chips
  • 1 dozen truffles or pieces of fudge at room temperature

Directions for the Brown Butter Spice Cake

1) The night before baking the cake, melt the butter in a medium saucepan over medium-high heat.  Swirling occasionally, continue to cook until fragrant and browned.  The butter will foam up a bit and little bits of browned butter will sit at the bottom of the pan when done.  Remove from heat and transfer to a heat-safe container.  Chill overnight or until the consistency of softened butter. When ready to start baking take 1 cup of the browned butter out of the refrigerator and set out until soft. Reserve the remainder for the frosting.

2) Pre-heat oven to 350 degrees.  Grease and flour three 8-inch cake pans and set aside.

3) Sift together the flour, baking powder, salt and spices and set aside.

4) Place browned butter in the bowl of an electric mixer.  Using the paddle attachment, mix until smooth. Add in the white and brown sugar and increase speed to medium-high.  Continue to mix for about 3-5 minutes. Stop the mixer and scrape down the sides and bottom of the bowl.

5) With the mixer on medium-low, add in the vanilla and the eggs, one at a time.  Once incorporated, stop the mixer and scrape down the bowl.

6) With the mixer on low, add in the dry ingredients and eggnog in three alternating additions – starting and ending with the flour mixture.  Mix on medium-low for 30 seconds or until combined.

7) Evenly distribute the batter between the three pans.  Bake for about 23-25 minutes or until a toothpick inserted into the center of the cakes comes out clean or with few crumbs.  Cool on a wire rack for 10-15 minutes before removing the cakes from their pans.

Directions for the Eggnog Buttercream

1) Place the cream cheese and butters in the bowl of an electric mixer.  Mix until smooth.  With the mixer on low, gradually add in the remaining ingredients until incorporated.  Turn up the mixer to medium-high and mix until light and fluffy.

2) Spread a thick layer of Eggnog Buttercream on top of 2 cakes and stack all 3.  Next, add a thin “crumb coat” of frosting to entire cake and put in the refrigerator for an hour or 2 to set.  Remove and frost entire cake with remainder of Eggnog Buttercream.

Directions for Do-Ahead Decorative

1) Pine cones – take 10-12 chocolate truffles, soften to room temperature and roll each between hands into an oval shape with a tapered tip. Carefully insert raw slivered almonds into each truffle, layering one line over another, until it resembles a pine cone. Once all are assembled, refrigerate until ready to use.

2) Christmas trees – melt semisweet chocolate chips over a double boiler or in a microwave until soft. Pour into an icing bag with a small tip or into a ziplock bag (then seal – cut a tiny corner off the bag when ready to pipe). With a pencil, draw pine trees of various sizes onto the back of wax or parchment paper. Put parchment on to a cookie sheet and pipe chocolate onto the reverse side of the wax or parchment paper. Refrigerate until set. Carefully peel off trees and adhere to side of freshly iced cake.

3) Branches – wash and dry rosemary sprigs. Brush lightly with egg white using a pastry brush.  Roll into sanding or white sugar, shake gently, and let dry at room temperature.

To Assemble

Place cake on a platter lined with either coconut (snowy) or coarsely ground chocolate cookies or graham crackers (like a forest floor). Unmold chocolate trees and apply to the sides of the cake. Place truffle pinecones at bases of trees, and a few atop the cake.  Enjoy!

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White Sweet Potato Pie
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White Sweet Potato Pie

Melt 1 stick of margarine, add 2 cups sugar, add 2 eggs and mix together until creamy, then add 2 heaping tbsp of flour , 1 cup of  white sweet potatoes that have been boiled and mashed. Lastly add 2 or 3 tsp of vanilla and mix together. Pour into a pie crust and bake on 300 to 350 depending on oven. Bake until pie firms and is golden brown or looks done!

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Spiced Nuts
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Spiced Nuts


  • 1 pound Shelled Walnuts
  • Zest of one Orange
  • 1 tablespoon Ground Black Pepper
  • ½ tablespoon Salt
  • ¾ teaspoon Ground Cloves
  • ½ teaspoon Ground Ginger
  • ⅓ cup Palm Sugar or Brown Sugar
  • 1 Egg White
  • ¾ cup Dried Currants


1) Heat your oven to 350 degrees. While it’s heating, slide the walnuts into the oven on a rimmed baking sheet or roasting pan. Allow them to toast while you prepare the coating.

2) In a large bowl, whisk the orange zest, spices, sugar, and egg white until just bubbly and frothy. It needn’t be whipped, nor beaten too hard.

3) Remove the walnuts from the oven, dump them into the waiting liquid, and stir to combine.

4) Reduce the oven heat to 225. Spread the coated nuts back onto your baking sheet/roasting pan and slide them into the oven. Bake them for at least an hour, stirring every 15 minutes, until they’re toasted and the coating is mostly dry.

5) Remove the tray from the oven. The nuts will be a bit sticky as long as they’re warm, which is the perfect opportunity to stir in the currants. Once mixed, allow them to cool and harden completely.

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Holiday Sugar Cookies
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Holiday Sugar Cookies
Holiday Sugar Cookies
Seasonal Event:
Makes About 24 cookies
A recipe from Chef Wolfgang Puck that serves 24 easy holiday sugar cookies.
  • ¼ cup unsalted butter, cut into half inch pieces
  • 1/3 cup sugar
  • 2 tsp. sugar
  • ¼ tsp salt
  • 2/3 tsp. vanilla extract
  • 1 large egg at room temperature
  • 1 cup plus 2 tbsp all purpose flour, sifted
  • Cookie cutter and extra flour as needed


  1. Using a hand mixer, cream the butter on medium speed until pale yellow, about 2 minutes. Scrape down the sides of the bowl. Add the sugar, salt, and vanilla. Cream on medium speed until smooth, about 1 minute. Stop and scrape down the sides of the bowl.
  2. Add the eggs and beat on low speed for 15 seconds, or until fully incorporated. Do not overbeat. Scrape down the sides of the bowl.
  3. On low speed, add the flour. Beat until all the flour is incorporated. Scrape down, mix for 15 seconds, or until you have an even dough.
  4. Place the dough between two sheets of parchment, roll it out 1/4 inch thick and freeze it at least 1 hour.
  5. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  6. When the dough has chilled, carefully peel off the parchment and place the dough on a work surface dusted lightly with flour. Because it holds its shape in the oven, sugar cookies make a great cookie-cutter cookie. Dip the cookie-cutter in flour as needed. Once on the baking sheet, the cookies can be decorated with colored sugars or candy sprinkles or dusted with granulated sugar.
  7. Set pressure valve to seal and lower sealing lever.
  8. Bake the cookies, one sheet at a time for 7-9 minutes, or until golden brown around the edges. When time is up, carefully turn the pressure valve to vent and wait for steam to escape. Slowly raise the sealing lever and press the door release button.  Remove from the oven and carefully slide the parchment onto a work surface. Wait at least 5 minutes before serving. Cut-out cookies can be iced after baking.
Former Military White House Chefs Colorado Turkey Melt
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Former Military White House Chefs Colorado Turkey Melt
Colorado Turkey Melt
Sandwich, Lunch, Dinner
6 Servings

Serves 6 people

  • 6 slices Texas Toast Bread
  • 1/2 lb Fresh Roasted Turkey, sliced
  • 12 slices Swiss Cheese
  • 1/4 cup Thousand Island Dressing
  • 2 lb Grated Parmesan Cheese (Fresh)
  • 1 stick Butter, melted
  • 4 each Egg Fresh
  • 2 each Avocado fresh
  • 1 each Roma Tomato
  • 1 bottle Balsamic Vinaigrette


Step #1

  1. Grate fresh parmesan cheese and place on a flat tray.
  2. Roast turkey, let cool, slice fresh, and set aside.
  3. Slice Swiss cheese.
  4. Crack and whip eggs and place in a large wide bowl for dipping.
  5. Slice Texas Toast Bread Loaf. Try to have bread stale.
  6. Arrange all ingredients for assembly.

Step #2

  1. Take break and brush Thousand Island dressing on one side of each piece.
  2. Place the Swiss cheese sliced on the dressing.
  3. Place gently the turkey over the Swiss cheese.
  4. Fold sandwich together.
  5. Take the sandwich and dip in the egg mixture, ensuring that it stays together.
  6. Please the moist sandwich on the flat tray of parmesan cheese grated.
  7. Place finished sandwich on a clean tray ready to grill.
  8. Preheat oven to 350 degrees F.

Step #3
Melt butter in a sauté pan or flat griddle.
Place the sandwich in the butter, ensuring the sandwich stays together.
Press gently.
Grill on low to medium heat until the cheese is golden brown.
Flip the sandwich and repeat the last step.
The sandwich will not be cooked thoroughly so, place the beautifully browned sandwich on a sheet tray and bake in the oven for 5-10 minutes.
Remove from oven when the internal temperature of the center is 140 degrees F or higher.

Step #4

  1. Take the finished sandwich and slice in half.
  2. Reduce balsamic to a thick syrup.
  3. Slice tomato.
  4. Peel and slice avocado.
  5. Arrange sandwich on the White House plate with the tomato avocado and balsamic reduction as the garnish.

Check out more Former Military White House Chef stories from Sam Morgante, Tal Sims, Julianne Koski, & Ivan Saez and see what products he has so you can make your own cooking presidential! Don't forget to visit for more!

Wolfgang Puck's Roast Turkey on a Bed of Vegetables
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Wolfgang Puck's Roast Turkey on a Bed of Vegetables
Wolfgang Puck's Roast Turkey on a Bed of Vegetables
Main Dish, Turkey
  • 1 whole turkey, 13 to 14 pounds, neck and giblets removed, all visible fat trimmed from openings
  • Whole fresh herb leaves/sprigs
  • Kosher salt
  • Freshly ground black pepper
  • Extra-virgin olive oil
  • About 2 pounds assorted root vegetables, cut into bite-sized chunks
  • 8 whole cloves garlic


  1. For the turkey, with clean hands, insert your fingers between the skin and the meat at the neck opening and carefully break through the membranes between the skin and the meat all over the breast and thighs. Insert herbs neatly underneath the skin.
  2. Position the rack on the lowest level of the pressure oven. Set the pressure oven temperature to 450° F and the function to ROAST. Turn on the timer to preheat the oven.
  3. In a mixing bowl, toss together all of the cut-up vegetables and the garlic cloves. Spread them evenly in the pressure oven's baking tray.
  4. Tie the turkey's legs together at the ends of the drumsticks with kitchen string or butcher's twine. Fold the wing tips under. Season the turkey all over inside and out with salt and pepper. Drizzle and rub with some olive oil all over the skin.
  5. Place the turkey in the roasting pan on top of the bed of vegetables. Place the pan in the preheated pressure oven. Lower the pressure bar and set the timer to 55 minutes.*
  6. When the time is up, slowly release the pressure valve and slowly lift the pressure bar until no steam remains. Test the turkey for doneness: an instant-read thermometer inserted into the thickest part of the thigh not touching bone should read 165° F. If not, roast under pressure for 5 to 10 minutes longer.
  7. Remove the turkey from the pan to a platter and cover it with aluminum foil to rest for 15 minutes before carving. Skim any fat from the surface of the pan juices; reserve the juices in the roasting pan.
  8. Transfer the turkey to a carving board. Cut into serving pieces and serve with the roasted vegetables and garlic. * If cooking in a conventional oven, cook for 2 hours and 45 minutes at 350 degrees F or until the internal temperature reaches 165 degrees F.
Cali Rich's Recipe for Cornbread and Sausage Dressing
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Cali Rich's Recipe for Cornbread and Sausage Dressing
Cornbread and Sausage Dressing


  • 2 2/3 cups milk
  • ½ cup vegetable oil
  • 4 large eggs
  • 2 cups (10 ounces) cornmeal
  • 2 cups (10 ounces) all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt


  • 1½ pounds bulk pork sausage
  • 2 onions, chopped fine
  • 3 celery ribs, chopped fine
  • 6 teaspoons unsalted butter
  • 4 garlic cloves, minced
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 3½ cups low-sodium chicken broth
  • 1 cup half-in-half
  • 4 large eggs
  • ½ teaspoon salt
  • 1/8 teaspoon cayenne pepper



  1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees F.
  2. Grease and flour 13 x 9-inch baking pan.
  3. Whisk milk, oil, and eggs in bowl; set aside.
  4. Combine cornmeal, flour, baking powder, and salt in a large bowl.
  5. Add milk mixture and whisk until smooth.
  6. Pour batter into prepared pan and bake on lower-middle rack until golden and toothpick inserted in center comes out clean, about 30 minutes.
  7. Cool in pan on wire rack, about 2 hours.


  1. Heat oven to 250 degrees F.
  2. Cut cornbread into 1-inch squares.
  3. Divide cornbread between 2 rimmed baking sheets and bake until dry, 50 and 60 minutes, switching and rotating baking sheets halfway through baking.
  4. Cool cornbread completely on sheets about 30 minutes.
  5. Cook sausage in large nonstick skillet over medium-high heat until no longer pink, about 5 minutes.
  6. Transfer sausage to paper towel-lined plate and pour off all but 2 tablespoons of fat from pan.
  7. Add onions, celery, and carrots and add 2 tablespoons of butter to fat in same pan.
  8. Add garlic, sage, and thyme and cook until fragrant, about 30 seconds.
  9. Stir in broth, remove from heat, and let it cool for 5 minutes.
  10. Whisk half-and-half, eggs, salt, and cayenne pepper in a large bowl.
  11. Slowly whisk in warm broth mixture until incorporated.
  12. Fold in dried cornbread and reserved sausage and let sit, tossing occasionally, until saturated, about 20 minutes.
  13. Heat oven to 375 degrees F.
  14. Grease 13 x 9-inch baking pan.
  15. Transfer soaked cornbread to prepared pan.
  16. Melt remaining 4 tablespoons butter and drizzle evenly over top.
  17. Bake on upper-middle rack until surface is golden brown and crisp, 30 to 40 minutes.
  18. Let cool for 15 minutes before serving.
Wolfgang Puck's Mashed Potatoes
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Wolfgang Puck's Mashed Potatoes


  • 2½ pounds baking potatoes, peeled and cut into even 1½ to 2-inch chunks
  • 1 teaspoon kosher salt, plus more for seasoning the whipped potatoes
  • ⅔ cup milk or heavy cream, or a combination
  • 6 to 8 tablespoons unsalted butter, cut into small pieces
  • Pinch of freshly ground white pepper
  • Pinch of freshly grated nutmeg

Mashed Potato Recipe:

  1. Put the potatoes in a saucepan filled with enough lightly salted cold water to cover them well. Add the salt. Bring the water to a boil over high heat, then reduce the heat to medium and simmer briskly until the potatoes are fork tender, 15 to 20 minutes.
  2. Meanwhile, combine the milk or cream and butter in a small saucepan. Heat them over low heat until the butter has melted.
  3. Drain the potatoes well and return to the pot. Cover tightly and let sit undisturbed for 5 minutes. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Beat at medium-low speed while you gradually add the hot cream-butter mixture, a generous amount of salt, and the white pepper and nutmeg. Beat the mixture until it is smooth, light, and fluffy, 3 to 5 minutes.
  4. If you are serving right away, bring a few inches of water to a boil in a saucepan large enough to support the stand mixer's bowl on its rim. When the potatoes are whipped, reduce the heat to very low, place the mixer bowl of potatoes on top of the pan, and cover the bowl with aluminum foil to keep the potatoes warm. Alternatively, transfer the potatoes to a microwave-safe bowl and reheat in the microwave before serving. Do not heat for too long or they will be watery.

The Wolfgang Puck Pressure Oven, selling for $249.99, and his cookbook "Wolfgang Puck Makes it Healthy" are available at

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Christmas Cookies
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Christmas Cookies


For the Cookies:
• ¾ cup unsalted butter, room temperature
• 1 cup sugar • 1 egg • 1 ½ teaspoons lime juice • 1 teaspoon coconut extract • 2 ½ cups flour Cream Cheese Filling:
• 8 oz cream cheese, room temperature
• 1 tablespoon coconut oil, melted • ½ cup powdered sugar • 2 tablespoons lime juice • Zest of 1 limes Royal Icing:
• 1 pound confectioners sugar
• ⅓ cup meringue powder or 2 egg whites • ½ cup water Cookies Recipe:

  1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
  2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
  3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Royal Icing Recipe:

  1. In large bowl of stand mixer combine the meringue power or egg whites and water (add food coloring if desired) and beat until frothy.
  2. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny.
  3. Turn speed up to high and beat until mixture forms stiff, glossy peaks.

Cream Cheese Filling Recipe:

  1. Put cream cheese, coconut oil and sugar in mixing bowl or stand up mixer and beat until smooth.
  2. Add lime juice and zest and beat cream cheese on medium until smooth.
  3. Beat in sugar, zest, and salt. Fold in cream. Use immediately.

Instructions For Assembling Cookies:

  1. After cookies have cooled put filling between two cookies to make a cookie sandwich.

  1. For The Bulb: Dip cookies into the icing and set to dry.
  2. Once cookies are dry take icing in a pastry bag and pipe for bottom of bulb.
  3. You can get creative here, I have mini chocolate chips and mini M&M’s for decorations.

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Hasty Torres’ Hot Chocolate
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Hasty Torres’ Hot Chocolate


  • 1 quart of 2% milk
  • 2 cups of dark chocolate chips
  • ¾ cup of milk powder
  • 1 Tbl cornstarch


  1. In a small saucepan, bring milk to a boil on stovetop
  2. Stir in remaining dry ingredients
  3. Bring mixture to a second boil, stirring until chocolate is fully melted
  4. Serve

Serves Approximately 6 cups

For more information on Hasty Torres, go to:

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Jacques Torres' Chocolate Santa Claus
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Jacques Torres' Chocolate Santa Claus


  • 3 lbs dark chocolate, tempered
  • 2 lbs red chocolate, tempered
  • 1 lb white chocolate, tempered


  • Image template x4
  • Large cookie sheet
  • Parchment paper
  • Exacto knife, or similar tool
  • Piping bag or large Ziploc bag (with small cut corner for piping)


  1. Select an image you'd like to create in chocolate
  2. Print multiple copies
  3. Cut out the main image (This serves as the 'base' of the puzzle)
  4. Spread tempered dark chocolate on a parchment lined cookie sheet
  5. Refrigerate about 10 minutes – just enough for the chocolate to crystallize, but not become too hard – it then becomes difficult to cut.
  6. Place the main image paper on the chocolate and trace the outline with an exacto knife or similar
  7. Then, from the additional paper copies, cut out some of the other details of the image that you’d like to do in contrasting chocolate colors
  8. These pieces will be used to trace the pieces in white & red chocolate. (Process is then the same to spread out red chocolate on cookie sheet, etc).
  9. Once you have all the detail pieces cut out, place them onto the 'base' Santa and 'glue' with tempered chocolate
  10. Final steps would then be to do detail on his face – smile, eyes – with a chocolate-filled piping bag
  11. When he's complete, ‘glue’ him to a chocolate base to stand

For More Information on Jacques Torres, and Jacques Torres Chocolate, go to:

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Gingersnap-Meyer Lemon Meringue Tart
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Gingersnap-Meyer Lemon Meringue Tart
Gingersnap-Meyer Lemon Meringue Tart
Dessert, Tart
10 to 12 servings
Hands-on 25 min., Total 4 Hrs 22 min.

Gingersnap Crust :

  • 2 cups crushed gingersnaps (about 40 gingersnaps)
  • 5 Tbsp. butter, melted

Fresh Meyer Lemon Curd

  • 1 1⁄2 cups sugar
  • 1⁄4 cup cornstarch
  • 3 large eggs
  • 3 large egg yolks
  • 2⁄3 cup fresh Meyer lemon juice
  • 1 1⁄2 Tbsp. Meyer lemon zest
  • 1⁄2 cup cold butter, cut into pieces

Italian Meringue

  • 1 cup sugar
  • 2 Tbsp. light corn syrup
  • 3 large egg whites
  • Garnish: Meyer lemon slices


Makes 10 to 12 servings - Hands-on 25 min. - Total 4 Hrs 22 min.

  1. Prepare Gingersnap Crust: Preheat oven to 350°. Stir together gingersnap crumbs and butter. Firmly press mixture on bottom and up sides of a 10-inch tart pan. Bake at 350° for 9 minutes or until golden and fragrant. Cool in pan on a wire rack 30 minutes.
  2. Meanwhile, prepare Fresh Meyer Lemon Curd: Whisk together 11⁄2 cups sugar and cornstarch in a heavy saucepan. Whisk in eggs and egg yolks. Stir in lemon juice. Bring to a boil over medium heat, whisking constantly. Boil, whisking constantly, 1 to 11⁄2 minutes or until thickened. Remove pan from heat. Stir in lemon zest and butter.
  3. Fill a large bowl with ice. Place pan containing lemon curd in ice, and let stand, stirring occasionally, 15 minutes. Spread lemon curd over prepared crust. Place heavy-duty plastic wrap directly on lemon curd (to prevent a film from forming); chill 2 hours. (Mixture will thicken as it cools.)
  4. Prepare Italian Meringue: Preheat broiler with oven rack 8 inches from heat. Combine 1⁄4 cup water, 1 cup sugar, and corn syrup in a small heavy saucepan; cook over medium heat, stirring constantly, until clear. Cook, without stirring, until a candy thermometer registers 240° (soft ball stage).
  5. Beat egg whites at high speed with an electric mixer until soft peaks form; slowly add syrup mixture, beating constantly. Beat until stiff peaks form. Spoon meringue in center of tart; spread to within 2 inches of edge of tart. Broil 3 to 4 minutes or until golden brown. Cool completely on a wire rack. Chill 1 hour.

*If Meyer lemons are unavailable, substitute equal amounts of regular lemon juice and orange juice.

Marilu Henner's Green Bean Holiday Recipe
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Marilu Henner's Green Bean Holiday Recipe


  • 1/2 shallot, minced 
  • 1 teaspoon Dijon
  • 1.5 Tablespoon red wine vinegar 
  • 1 Tablespoon sherry vinegar 
  • 3-4 oz grapeseed oil 
  • 1/4 -1/2 teaspoon lemon zest
  • Juice of a lemon wedge 
  • Salt and pepper to taste 
  • 1/2 cup hazelnuts, toasted and chopped 
  • 1.5 pounds of haricot vert, cleaned and blanched (green beans)


  1. Sauté shallot over medium heat until translucent, add mustard and vinegars and whisk.
  2. Remove from heat and whisk in remaining ingredients (except nuts)
  3. Place beans in a bowl and toss with dressing (may not need all dressing, use your discretion so as to not over dress), add hazelnuts.

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Candace Cameron Bure’s Cranberry Raspberry Relish
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Candace Cameron Bure’s Cranberry Raspberry Relish


  • 1 lb fresh cranberries, finely chopped
  • 2 tart green apples, peeled, cored, and finely diced
  • 1 cup sugar
  • ½ cup orange marmalade
  • 10 ounce package of frozen raspberries, thawed and drained
  • Frozen strawberries in syrup (you can use these to substitute the raspberries or use in addition to)
  • 1 teaspoon lemon juice or to taste


  1. Drain syrup from strawberries into a 1 Cup measuring cup
  2. Add enough water to equal 1 cup of liquid
  3. Set strawberries aside
  4. In a 3-quart saucepan over high heat, heat syrup mixture from the strawberries, sugar, apple, orange marmalade and cranberries to boiling, stirring occasionally.
  5. Reduce heat to low; simmer, uncovered, for about 10 minutes or until cranberries pop.
  6. Stir raspberries and strawberries into mixture.
  7. Spoon relish into bowl.
  8. Cover and refrigerate until chilled

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Lacey Chabert’s Sweet Potato Casserole
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Lacey Chabert’s Sweet Potato Casserole


  • 3 cups sweet potatoes
  • 1 cup sugar
  • 1/2 cup butter
  • 2 eggs
  • 1 tbsp vanilla


  • 2 cups brown sugar
  • 1  cup flour
  • 1 cup butter
  • 2 cup chopped pecans


  1. Peel and boil the sweet potato
  2. Mix the potatoes, sugar, vanilla, butter and eggs until smooth and pour in pan. (Lacey doubles or triples the vanilla)
  3. For the topping: soften the butter and make a doughy crumble out of the butter, sugar, flour, and pecans. Sprinkle on top until the sweet potatoes are mostly covered.
  4. Cook at 350-375 for approx 30 minutes or until the topping is browned and caramelized

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Marina’s Brussels Sprouts Holiday Recipe by Genie Francis
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Marina’s Brussels Sprouts Holiday Recipe by Genie Francis


  • 4 cups of brussels sprouts (Stems trimmed and cut in half length wise - cut once in big chunks)
  • Cracked black pepper
  • Bit of salt
  • Freshly grated parmesan cheese
  • ¾ cup chopped fresh pancetta
  • A small amount of olive oil
  • Skillet that goes from the top of the stove to inside the oven


  1. Blanch the brussel sprouts
  2. Sauté diced pancetta in cast iron until crispy
  3. Add Brussels until you get some color and they are heated through.
  4. Take off heat and mix in the parmesan
  5. Season with salt and pepper to taste

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Get more great recipes and crafts by visiting us on Pinterest at and follow "Home & Family" on Twitter @homeandfamilytv and Facebook. Plus, check out our YouTube channel for backstage videos.