Favorite Holiday Recipes

If you have visions of sugar plums dancing in your head, you've come to the right place! Check out the recipes below, and be the hit at your “dish to pass” holiday celebrations this year.

  • Appetizers

    • Bacon Wrapped Scallop Lollipops with Orange Sauce

      Bacon-wrapped scallops with soy sauce drizzle

      Ingredients

      • 12 slices of bacon
      • 12 U10 sea scallops
      • 12 six-inch bamboo skewers
      • 2 tablespoons extra virgin olive oil
      • 1 cup orange juice
      • 2 tablespoons low sodium soy sauce
      • 2 tablespoons unsalted butter
      • salt, pepper to taste

      Preparation

      1. In a small sauce pot, reduce the orange juice for 15 to 20 minutes (or by half). Add in the soy sauce, and then swirl in the butter. Set aside and keep warm.
      2. In a preheated 350 degree oven, place slices of bacon on a parchment paper-lined baking sheet. Bake until the edges turn golden brown, but remain pliable (about 12 to 15 minutes). Remove from oven, set aside and let cool.
      3. Preheat sauté pan on medium-high, and add oil.
      4. Season the scallops on both sides with salt and pepper. Wrap each scallop with 1 piece of bacon, securing it through the middle with a skewer. Repeat with all scallops.
      5. Place scallop lollipops into sauté pan and cook through and golden brown on both sides (about 3 minutes per side).
      6. Transfer onto a serving dish; brush both sides with the orange sauce. Pour remaining sauce into bowl and serve on the side.
    • Caviar–Texas Style

      Texas style caviar in a dish

      Ingredients

      • 2 cups black beans
      • 2 cups black-eyed peas
      • 2 cups corn
      • 1 cup diced red onion
      • 2 diced plum tomatoes
      • 1 cup diced green chiles
      • 2 diced serrano chiles
      • 2 cups diced jicama
      • 4 minced garlic cloves
      • ½ cup minced cilantro
      • 3 scallions, sliced thin
      • 4 tablespoons extra virgin olive oil
      • 2 tablespoons red wine vinegar
      • ½ lime, juiced
      • salt and pepper, to taste

      Preparation

      1. Mix all ingredients in a large bowl.
      2. Cover and refrigerate for about an hour.
      3. Serve with crackers, toast points, pita or tortilla.
    • Chipotle Lime Dip

      Chipotle Lime Dip topped with a lime wedge

      Ingredients

      • 16 oz. tub of sour cream (light sour cream can be substituted)
      • 1 lime for zest and juice
      • 1 can of chipotle peppers in adobo sauce

      Preparation

      1. Remove all sour cream from tub and put into mixing bowl
      2. Zest the lime (equal to about 1 teaspoon) and place into bowl. Then juice the lime into the bowl.
      3. Open can of chipotle peppers. Remove whole peppers, place on cutting board. Remove stem and seeds. Rough chop peppers and put into bowl. Save the adobo sauce left in the can.
      4. Add adobo sauce for flavor and color. Should be slightly crimson in color.
      5. Serve or chill.
    • Cucumber Smoked Salmon Bites

      Smoked salmon on cucumber slices.

      Ingredients

      • 1 package (4 oz.) cold smoked salmon
      • 2 ounces reduced-fat cream cheese
      • 1 teaspoon lemon zest
      • 1 tablespoon skim milk
      • 18 teaspoon black pepper
      • 2 english cucumbers (seedless)

      Preparation

      1. Mix together the cream cheese, lemon zest, milk and black pepper in a small bowl. Set aside.
      2. Cut off ends of the cucumbers. Using a vegetable peeler or mandolin, cut long, thin strips of cucumber.
      3. Lay the cucumber slices flat on a cutting board or flat surface. Place a slice of the smoked salmon towards the top of one end of the cucumber strip. Spoon about 2 teaspoons of the mixture on the salmon slice. Roll up the cucumber strips, and secure with a toothpick. Serve or put in refrigerator for up to 3 hours.
    • Goat Cheese Bruschetta with Berry-Thyme Spread

      Pieces of Goat Cheese Bruschetta with Berry-Thyme Spread

      Ingredients

      • ¾ cup unsalted butter, softened
      • 3 cups Nestlé Toll House Semi-Sweet Chocolate Morsels, divided
      • 1 ¼ cups granulated sugar
      • 3 teaspoons Nescafé Taster's Choice House Blend 100% Pure Instant Coffee Granules
      • 2 teaspoons vanilla extract
      • 1 teaspoon peppermint extract
      • 3 large eggs
      • 2 ½ cups all-purpose flour
      • 2 teaspoons baking powder
      • 12 soft peppermint candies, crushed

      Preparation

      1. Combine preserves, shallots, balsamic vinegar, thyme, salt and pepper in small bowl.
      2. Slice baguette into ½-inch slices. Brush both sides of each slice lightly with olive oil. Heat skillet or griddle over medium-high heat. Grill baguette slices, 4 at a time, 2 to 3 minutes per side or until lightly browned. Place on serving platter.
      3. Spread about 2 teaspoons goat cheese over each baguette slice. Top each slice with 1 teaspoon preserves mixture. Garnish with additional fresh thyme, if desired. Serve immediately.

      Notes, Tips, & Suggestions

      Triple Berry-Thyme Spread can be prepared up to two days ahead. Cover and chill.

      Additional Information

      Serves
      Makes 12 slices
      Preparation Time
      15 minutes
      Cook Time
      6 minutes
      Source
      Smuckers
    • Pineapple and Mango Salsa

      Cup of pineapple mango salsa

      Ingredients

      • 1 pineapple
      • 2 mangoes
      • ½ vidalia or sweet onion
      • 1 cup chopped cilantro
      • 1 lime, juiced
      • 1 teaspoon sugar
      • ½ teaspoon salt
      • ½ teaspoon smoked paprika

      Preparation

      1. Cut pineapple, mangoes, and onion into small dice and place into mixing bowl.
      2. Rough chop cilantro and put into bowl.
      3. Juice the lime into the mixture.
      4. Season to taste. Mix well and serve or chill.
    • Wisconsin Beer Cheese Dip Recipe

      Cheese Beer Dip and vegetable platter

      Ingredients

      • 1 bottle of Wisconsin beer (ex. Leinenkugel's Honey Weiss)
      • 8 oz. package of shredded cheese
      • 2 tablespoons butter
      • 1½ tablespoons flour
      • 1 teaspoon onion powder
      • 1 teaspoon garlic powder
      • 1 teaspoon dried Herbes de Provence (or other dried herbs)
      • 1 teaspoon ground black pepper
      • 1 teaspoon salt

      Preparation

      1. Use medium sauce pot and put heat on medium-high.
      2. Melt butter completely, then add flour and whisk until you make a roux (until the consistency is of a loose paste).
      3. Add beer to the pot and whisk until the roux is incorporated and the alcohol are cooked out.
      4. Add all your cheese and stir in to melt using rubber spatula or spoon.
      5. Take off of direct heat and continue stirring until all the cheese is incorporated. Add seasonings and taste to make sure it’s how you want it.
      6. Pour into dish and serve with vegetables or toast points.
  • Entrees

    • Chicken Divan

      Plate of chicken divan

      Ingredients

      • 3 pounds chicken (boneless, skinless breasts, diced)
      • 2 packages (10 oz.) frozen chopped broccoli
      • 2 cans (10.75 oz.) condensed cream of broccoli soup
      • 1 cup mayonnaise
      • 1 cup reduced fat sour cream
      • 1 cup colby-jack cheese, shredded
      • ½ cup dry white wine
      • 1 tablespoon lemon juice
      • ½ cup parmesan cheese, grated
      • ½ cup panko bread crumbs
      • 2 tablespoons butter, melted
      • 1 tablespoon olive oil
      • salt & pepper to taste

      Preparation

      1. Preheat oven to 350 degrees.
      2. Season and cook chicken with the olive oil in sauté pan until fully cooked. Reserve.
      3. Follow directions to thaw chopped broccoli in microwave.
      4. In large mixing bowl, combine soup, mayo, sour cream, lemon juice, Colby-jack cheese and wine. Whisk together to make a sauce. Add broccoli and chicken. Combine well using a spatula.
      5. Place the mixture in a 9 × 13 casserole dish and press down evenly. In a separate bowl, combine bread crumbs, Parmesan cheese and butter to a wet sand consistency. Then sprinkle over the top of the casserole.
      6. Back for 40 to 45 minutes until the top is browned and the sides bubble up.
    • Christmas Family Lasagna

      Plate of lasagna with tomato garnish.

      Ingredients

      • 3 tablespoons olive oil
      • 1 small onion, diced
      • 1 carrot, peeled and diced
      • 1 celery rib, diced
      • 1 pound ground beef (80/20)
      • ½ cup red wine
      • 1 can (28 ounces) whole tomatoes
      • 3 tablespoons chopped parsley
      • 4 cups low sodium beef stock
      • salt & pepper, to taste
      Pasta
      • 1 pound pre-cooked lasagna noodles
      • 1 tablespoon olive oil
      • 2 cups parmesan cheese, grated
      • chopped parsley for garnish

      Preparation

      1. In a large saucepan, use the 3 Tbsp. of olive oil and heat over medium–high until it begins to shimmer. Add onion, carrot and celery and sauté until tender (about 5 minutes).
      2. Add the beef, season with salt and pepper, and cook for 10 minutes, scraping any fond/brown bits from bottom of pan.
      3. Deglaze with red wine, and cook until it starts to evaporate.
      4. Add the tomatoes, crushing them by hand while stirring. Sprinkle the chopped parsley and cook for another 10 minutes.
      5. Add the beef stock, season to taste and lower the heat. Simmer sauce until it thickens. This could take anywhere from 45 minutes to 3 hours.
      6. When sauce is complete, preheat oven to 350 degrees.
      7. Assemble the lasagna in an 8-inch square baking dish. Oil the bottom of the dish and layer noodles on the bottom. Cover with layer of meat sauce and sprinkle with Parmesan cheese. Repeat until all the meat sauce has been used. Finish with a layer of noodles, and a generous layer of cheese.
      8. Place in the oven and bake for 45 minutes.
      9. Remove from oven and allow to rest for about 10 minutes. Slice and serve with parsley.
    • Garlic Chicken Stir-Fry

      Bowl of garlic chicken stir fry.

      Ingredients

      • 6 ounces prepared brown rice
      • 1 teaspoon olive oil
      • ½ teaspoon kosher salt
      • 1 cup onion, diced
      • 8 ounces cremini or button mushrooms, diced
      • 1 teaspoon garlic, minced
      • ¼ cup sake (or dry white wine)
      • 1 teaspoon Herbes de Provence
      • 1 can (15 ounces) low-sodium chicken stock
      • 2 boneless chicken breasts, diced
      • 1 package (10 ounces) frozen vegetable medley
      • salt & pepper, to taste
      • 1 tablespoon cornstarch
      • 1 ounces vegetabl oil

      Preparation

      1. In small bowl, combine diced chicken, cornstarch and vegetable oil. Mix together and marinate for 15 minutes.
      2. Heat olive oil over medium heat in a sauté pan. Season the chicken with salt and pepper, and cook until browned on all sides (about 5 minutes). Remove to a plate.
      3. Add onions and mushrooms to the pan and cook. Stir frequently for about 7 minutes until softened and beginning to brown. Add garlic and cook for another minute. Then add sake (or white wine) and cook until almost evaporated.
      4. Then add chicken stock and chicken to the pan. Bring to a boil and cover, cook for another 7–10 minutes.
      5. Toss in the vegetable medley and cook until warmed through.
      6. Serve with rice.
    • Holiday Pot Roast

      Plate of holiday pot roast in sauce.

      Ingredients

      • 1 3-pound beef roast (trimmed of excess fat)
      • kosher salt and freshly ground black pepper
      • dried Herbes de Provence
      • 1 tablespoon espresso powder/coffee grounds
      • 4 tablespoons of extra virgin olive oil, divided
      • 8 ounces white/button mushrooms
      • 2 medium Spanish onions, quartered
      Gravy
      • 1 cup red wine
      • 1 cup low sodium beef stock
      • 2 tablespoons all-purpose flour

      Preparation

      1. Preheat the over to 375 degrees.
      2. Season the beef well on all sides with salt, pepper, Herbes de Provence, and espresso powder.
      3. Heat 2 tablespoons the oil in a large cast iron skillet or Dutch oven over medium-high heat until very hot but not smoking. Sear the meat on all sides.
      4. Add the mushrooms and onions to a bowl and stir in the remaining 2 tablespoons of oil. Season with salt and pepper, to taste, and toss. Add to the pan/pot around the roast.
      5. Put the pan/pot in the oven and roast until you get an internal temperature of 130 degrees, about 40 minutes. Remove the roast from the oven to a cutting board and let rest for 10 minutes. Remove the onions and mushrooms from the pan/pot.
      6. In the same pan/pot, put back on stove on low head. Add the wine and stock, while scraping the bits or fond from bottom. Whisk in the flour until the sauce is thickened and smooth.
      7. Slice the beef into slices about ¼ inch thick. Transfer to a platter and serve with the mushrooms, onions and gravy.
    • Laval London Broil

      Sliced, broiled steak.

      Ingredients

      • 2 pound top round steak
      • 2 teaspoons garlic powder
      • 4 teaspoons ground coriander
      • 4 teaspoons Herbes de Provence
      • 4 teaspoons paprika
      • 4 teaspoons crushed red pepper flakes
      • 4 teaspoons fresh ground black pepper
      • 2 tablespoons kosher or sea salt
      • 2 teaspoons lemon zest
      • 2 teaspoons ground mustard
      • 1 teaspoon ground coffee
      • 2 tablespoons unsalted butter

      Preparation

      1. Mix all dry ingredients together in a bowl until combined.
      2. Take steak out and pat dry with paper towels on all sides. Then score on all sides with a knife doing a diamond cut (about 18 inch deep).
      3. Rub the steak with the seasoning rub all over. Place into covered container in the refrigerator for 4 hours up to overnight.
      4. When ready to cook, remove the meat from the fridge about 2 hours ahead of time so that it comes up to room temperature.
      5. Heat a large, cast iron skillet over medium high heat. Melt butter in the pan, then place the meat into the pan and cook 2–3 minutes per side until nicely browned.
      6. If the steak is thicker than one-inch, you’ll want to put into a 325 degree over for 10 to 15 minutes until the internal temperature reaches 130 degrees for medium rare. If thinner than one-inch, you can take the temperature and see where you’re at. If done, remove from pan and place on serving dish and tent with foil.
      7. Let sit for about 5 minutes to allow meat to rest. Slice the steak thinly, against the grain. Serve.
    • Southwestern White Chicken Chili

      Bowl of chicken chili.

      Ingredients

      • 8 boneless, skinless chicken breasts, diced
      • 2 cups water
      • 1 medium onion, diced
      • 1 tablespoon olive oil
      • 2 teaspoon ground cumin
      • 1 teaspoon ground chili powder
      • 2 garlic cloves, minced
      • 1 Poblano pepper, seeded and diced
      • 1 teaspoon salt
      • 1 teaspoon black pepper
      • 1 teaspoon dried oregano
      • 4 cans (15 ounces) cannellini or Great Northern beans, rinsed, drained and divided
      • 1 can (14.5 ounces) low sodium chicken stock
      • 1 package (16 ounces) frozen sweet yellow corn
      • 2 cans (4.5 ounces) diced green chiles
      • 1 cup lager beer (Modelo Especial or Dos Equis)
      • 3 tablespoons lime juice
      Garnish
      • tortilla strips
      • fresh cilantro sprigs
      • shredded monterey jack cheese

      Preparation

      1. In a large Dutch oven, sauté onion in olive oil over medium-high heat for about 7 minutes. Add garlic and sauté for another 2–3 minutes.
      2. Stir in chicken pieces, and cook. Stir regularly until chicken is lightly browned. Add beer to the mix and allow to simmer until alcohol is cooked out. Then add 2 cups of water, salt, cumin, chili powder, black pepper and oregano. Reduce heat and simmer for about 10 minutes, stirring often, until chicken is cooked through.
      3. Inside a blender, put 2 cans of beans and add chicken stock. Process until smooth, stopping to scrape down sides.
      4. Add the bean mixture to the Dutch oven, and then add the remaining beans, corn and both green and Poblano chiles. Bring to a boil over medium–high heat. Reduce heat and simmer, stirring often, for about 30 minutes or until completely heated. Stir in lime juice just before serving.
      5. Garnish as desired.
    • Red Tart Cherry Glazed Ham

      Ham glazed with tart cherry preserves, paired with asparagus

      Ingredients

      • 1 4 to 5-pound fully cooked boneless ham, sliced ¼ inch thick
      • 1 12-ounce jar Smucker's Orchard's Finest Michigan Red Tart Cherry Preserves
      • 1 tablespoon apple cider vinegar
      • 18 teaspoon ground cinnamon
      • 18 teaspoon ground nutmeg
      • Dash ground cloves, if desired
      • 2 tablespoons raisins, if desired

      Preparation

      1. Heat oven to 325°F. Overlap slices of ham in shallow baking pan; cover with aluminum foil. Bake 50 to 60 minutes, or until internal temperature reaches 140°F.
      2. Combine preserves, vinegar, cinnamon, nutmeg and cloves in a small microwave safe bowl. Microwave on high for 2 minutes.
      3. Arrange ham slices on serving platter. Spoon ¼ cup glaze over center of ham. Serve with remaining warm glaze.

      Additional Information

      Serves
      Makes 16 servings
      Preparation Time
      10 minutes
      Cook Time
      50 minutes
      Source
      Smucker's
  • Desserts

    • Abby's Red Velvet Cake

      Ingredients

      Cake
      • 2½ cups all-purpose flour
      • 2 cups sugar
      • 1½ tablespoons unsweetened cocoa
      • 1 teaspoon kosher salt
      • 1 teaspoon baking soda
      • 2 large eggs
      • 1½ cups grapeseed oil
      • 1 cup buttermilk
      • 1 tablespoon white vinegar
      • 1¼ teaspoon vanilla extract
      • 2 ounces red food coloring
      Cream Cheese Frosting (double this if you plan on doing crumb coat)
      • (2) 8 ounce packages cream cheese, softened to room temperature
      • ½ cup (1 stick) unsalted butter, softened to room temperature
      • 2 teaspoons real vanilla extract
      • 8 cups powdered sugar

      Preparation

      Cake
      1. Preheat your oven to 350 degrees and line, spray and flour two 9 inch cake pans. Set those aside.
      2. Lightly beat the eggs with a whisk and then add in the oil, buttermilk, vinegar, vanilla and food coloring. Whisk together until combined.
      3. In the bowl of your mixer, stir together the flour, sugar, cocoa, baking soda and salt.
      4. Add the wet ingredients into the dry and mix on medium until combined, scraping the bottom of the bowl once or twice.
      5. Use a measuring cup to divide the batter evenly among the prepared pans. Tap a few times on the counter to release any air bubbles.
      6. Bake for 25–30 minutes or until a cake tester is inserted and comes out clean. Depending on your oven, you might want to rotate the pans for even baking.
      7. Let the cakes cool for 10 minutes in the pans before removing them to a wire rack.
      8. Once the cake cools, it‘s time to frost.
      Frosting
      1. Combine the cream cheese, butter, vanilla and powdered sugar in the bowl of a stand mixer. Beat on high until creamy.
    • Crème Brulee

      Ingredients

      • 16.9 ounces of heavy cream
      • 4 egg yolks
      • 1 egg
      • 1 cup & 1½ tablespoons of sugar
      • ½ teaspoon vanilla essence
      • 6 tablespoons brown sugar

      Preparation

      1. Heat the cream in a pan till it reaches the boiling point. Set aside to cool. Place the egg yolks and whole egg in a bowl, add all the sugar and mix. Cook over a double boiler, or in a heatproof bowl over a pan of simmering water, till the sugar dissolves, making sure that the eggs do not scramble. Add the egg mixture to the cream and mix well.
      2. Preheat oven to 350°F
      3. Add the vanilla essence to the cream mixture and mix well. Strain the entire mixture into another bowl. Pour the cream mixture into four ramekin molds. Cover each mold with aluminum foil and pierce to allow steam to escape. Pour some water into a deep baking tray. Place the molds in the water bath and place the tray in the oven.
      4. Bake for 20–25 minutes.
      5. Remove from the oven, take the molds out of the water bath and allow them to cool completely. Chill in the refrigerator.
      6. Just before serving sprinkle a tablespoon of brown sugar over the set custard in each of the molds and caramelize the sugar with the torch.
      7. Serve immediately—for a fun twist, add fresh fruit
    • Down and Dirty Tiramisu

      Ingredients

      • 1 package of frozen pound cake, thawed
      • ¾ cup of strong, brewed coffee
      • 1 package of cream cheese, softened (best at room temp)
      • ½ cup of sugar
      • ½ cup of chocolate syrup (the richer the better)
      • 1 cup of heavy whipping cream, whipped
      • 1 tablespoon of cocoa powder

      Preparation

      1. Cut the cake into 9 slices. Arrange on an ungreased 11 × 7 dish, drizzle with coffee.
      2. In a bowl, beat cream cheese and sugar together until smooth.
      3. Add chocolate syrup and fold in whipped cream.
      4. Spread over cake then sprinkle cocoa powder on it. Refrigerate until ready to serve.

      Notes, Tips, & Suggestions

      For an extra kick, choose your favorite chocolate candy bar and crush it up, sprinkle on top. It adds a nice twist, but make sure you don’t add this to every piece, only individuals.

    • Drunken Apple Crumble

      Dish of apple crumble.

      Ingredients

      Filling
      • 4 large apples peeled, sliced
      • ¼ cup sugar
      • ½ lemon, juiced
      • 2 tablespoons all-purpose flour
      • ½ teaspoon ground cinnamon
      • 3 ounces Applejack (or apple-flavored liqueur)
      Topping
      • 1 cup walnuts or pecans, chopped
      • 1 cup all-purpose flour
      • 1¼ cup rolled oats (or quick oats)
      • ½ cup packed brown sugar
      • 1 teaspoon ground cinnamon
      • pinch fine salt
      • 8 tablespoons (1 stick) cold butter, small dice

      Preparation

      1. Preheat oven to 350 degrees.
      2. Peel, core and slice apples in ¼ inch slices. Place apples in a large mixing bowl and toss together with sugar, lemon juice, Applejack, flour and cinnamon. Pour into a lightly greased 9 × 13 pan/baking dish. Spread out in an even layer. Set aside.
      3. In another large bowl, mix together the nuts, flour, oats, brown sugar, salt and cinnamon for the topping. Using a pastry cutter or your hands, gently work in the cold butter until pea-sized lumps are formed.
      4. Cover apple mixture evenly with topping mix and bake until the apples are bubbly and topping is golden brown, about 45 minutes. Rotate once halfway through cooking.
    • JELL-O® Pudding Pie

      Ingredients

      • 1 pack of chocolate JELL-O®
      • 1 premade pie crust
      • 1 container of Cool Whip

      Preparation

      1. Make the JELL-O® in separate bowl, let chill.
      2. Once chilled, spoon the JELL-O® pudding into the pie crust.
      3. Set in freezer for 10 minutes.
      4. Spoon Cool Whip on top of JELL-O®
    • Peppermint Fudge Sundae

      Ingredients

      • 1 scoop vanilla ice cream
      • 1 scoop chocolate chip ice cream
      • whipped cream
      • 1 candy cane
      • chocolate syrup

      Preparation

      1. Put a little whipped cream on bottom of dish.
      2. Drizzle chocolate syrup on top.
      3. Add 1 scoop of each kind of ice cream.
      4. Add more chocolate syrup.
      5. Add more whipped cream.
      6. Add either the full candy cane as a garnish or crush it for added flavor.
      7. Top with cherry if desired.
    • Quick & Easy Pumpkin Pie

      Ingredients

      • 1 premade pie crust (unbaked)
      • 1 can of pumpkin puree
      • 1 can of sweetened condensed milk
      • ½ teaspoon of nutmeg
      • ½ teaspoon of allspice
      • 2 eggs

      Preparation

      1. Preheat oven to 425°F.
      2. Combine ingredients into large bowl.
      3. Pour mixture into pie crust.
      4. Place on baking sheet for 15 minutes.
      5. Reduce heat to 350°F and bake 30–40 minutes, based on preference of crust.
    • Ultimate Chocolate Ice Cream Scoop

      Ingredients

      • 1 scoop Breyers Extra Creamy Chocolate ice cream
      • 1 scoop Breyers Vanilla Fudge Twirl ice cream
      • 1 scoop Breyers Rocky Road ice cream
      • 1 scoop Breyers Mrs. Fields Chocolate Fudge Brownie ice cream
      • 1 can of whipped cream

      Preparation

      Combine scoops of ice cream and add whipped cream to desired amount.

  • Side Dishes

    • Brussels Sprouts with Parmesan & Pecans/Pine Nuts

      Ingredients

      • 1 tablespoon olive oil
      • 2 cloves of garlic, minced
      • ¾ pound brussels sprouts, trimmed/quartered
      • ¼ cup vegetable or chicken broth
      • 2 tablespoons toasted pecans or pine nuts
      • dash of salt and pepper
      • 3 tablespoons of grated parmesan cheese

      Preparation

      1. Heat olive oil in a large frying pan over high heat.
      2. Add garlic and brussels sprouts, and cook until brown and softened, stirring occasionally, about 8 minutes.
      3. Add broth and cook until sprouts are tender but not soggy, 3–4 minutes.
      4. Add pecans/pine nuts and season to taste with salt and pepper.
      5. Transfer to a small dish and sprinkle with parmesan.
    • Butternut Squash Soup

      Ingredients

      • 1 butternut squash, roasted
      • 1 tablespoon coconut oil
      • 1 yellow onion, diced
      • 3–4 cloves of garlic, peeled & smashed
      • dash of salt
      • optional: pinch of sage, black pepper (depending on taste preference)
      • 16 ounces chicken broth
      • 2 tablespoons coconut milk
      • 1 orange, juiced

      Preparation

      1. Preheat oven to 400 degrees.
      2. Halve the squash and place it face down in a glass or ceramic roasting dish about 30–55 minutes. After the squash has been roasting for about 20 minutes, begin to cook the rest of the soup ingredients on the stove-top.
      3. Use a large pot and sautée the bacon fat and onions until the onions begin to brown on the edges. Then place the garlic in with the onions and add salt, sage and pepper. Allow this to cook for just couple of minutes to take the edge off of the raw garlic then add your chicken stock, coconut milk and water.
      4. By now your squash should be roasted and you can add it to the mixture and stir together. When it’s combined, add the orange juice as the last thing you do before you turn off the heat.
      5. Allow the soup to cool a bit and then pour it into a blender and whip it up until it’s smooth. Be careful not to fill the blender to the top when you’re blending hot liquids as the steam tends to expand the liquid when you blend it – blend in batches if necessary.

      Additional Information

      Serves
      Makes 4–6 servings.
    • Cooked Carrots

      Ingredients

      • 1 bag of baby carrots
      • 1 clove of garlic
      • 1 shallot
      • ½ cup diced green onions
      • 2 cans of chicken broth
      • 3 tablespoons sugar
      • 1 tablespoon butter
      • 2 tablespoons lemon juice

      Preparation

      1. Mince garlic and shallot cloves one of each
      2. Combine all ingredients
      3. Boil 10 minutes, reduce to medium heat and simmer additional 20 minutes stirring occasionally
    • Cranberry Ginger Sauce

      Ingredients

      • 2 bags of fresh cranberries
      • 1 cup Truvia
      • 1 tablespoon minced fresh ginger
      • 1 orange – juiced (can add zest of same orange if desired)

      Preparation

      1. Combine ingredients in a large pot and cook over medium heat until berries have popped (~20 minutes). Stir occasionally
      2. Let cool, then chill mixture (best for 24 hours)
    • Creamy Mac N Cheese

      Ingredients

      • 1 (8-ounce) package elbow macaroni (about 2 cups uncooked macaroni)
      • 2 cups milk
      • ¼ cup all-purpose flour
      • 1 teaspoon onion salt
      • 2 (10-ounce) blocks sharp cheddar cheese, shredded (about 4 ½ cups) and divided*
      • 1 cup soft breadcrumbs (4 slices, crusts removed)
      • ¼ cup butter or margarine, melted

      Preparation

      1. Cook macaroni according to package directions; drain well. Set aside.
      2. Place milk, flour, and onion salt in a quart jar; cover tightly, and shake vigorously 1 minute.
      3. Stir together flour mixture, 3 ½ cups cheese, and macaroni.
      4. Pour macaroni mixture into a lightly greased 13-inch × 9-inch baking dish or two 11-inch oval baking dishes. Sprinkle evenly with breadcrumbs and remaining 1 cup cheese; drizzle evenly with melted butter.
      5. Bake at 350 degrees for 45 minutes or until golden brown.

      Notes, Tips, & Suggestions

      *20 ounce loaf pasteurized prepared cheese product, shredded or cut into small cubes, may be substituted for sharp cheddar cheese. Omit breadcrumbs if using prepared cheese product.

    • Herbed Roasted Potatoes

      Ingredients

      • 2 pounds red potatoes, quartered
      • ¼ cup extra-virgin olive oil
      • kosher salt
      • freshly ground black pepper
      • ¼ bunch of fresh rosemary leaves
      • ¼ bunch of fresh thyme leaves
      • 3 cloves garlic, roughly chopped
      • 1 tablespoon smoked paprika

      Preparation

      1. Preheat the oven to 375 degrees Fahrenheit
      2. Toss together the potatoes, oil, rosemary, thyme, garlic and paprika. Dump the potatoes out on a baking sheet.
      3. Sprinkle salt and pepper over all potatoes
      4. Roast until tender and crisp on the edges, 30–40 minutes.
    • Mom’s Special Mashed Potatoes

      Ingredients

      • 3 pounds potatoes, about 12 medium, peeled, cooked and mashed
      • 1 8-ounce package cream cheese
      • ¼ cup butter or margarine
      • ½ cup sour cream
      • ½ cup milk
      • 1 teaspoon salt
      • ¼ cup onion diced, optional
      • dash pepper
      • 2 eggs, slightly beaten

      Preparation

      1. Beat cream cheese into hot potatoes
      2. Add butter, sour cream and milk beating well after each addition
      3. Add eggs, onions, salt and pepper. Beat until light and fluffy
      4. Pour mixture in a greased 9-inch casserole or 9-inch × 13-inch pan and refrigerate until ready to use.
      5. Bake at 350 degrees for at least 45 minutes.

      Notes, Tips, & Suggestions

      Make a day ahead and refrigerate to let the flavor settle into the potatoes.

      Additional Information

      Serves
      Makes 8–12 people
    • Roasted Eggplant Made Simple

      Ingredients

      • 1 large eggplant
      • 3 tablespoons extra virgin olive oil (maybe more depending on size of eggplant)
      • 2 tablespoons fresh squeezed lemon juice
      • salt and pepper to taste

      Preparation

      1. Preheat oven to 400 degrees Farenheit. Line a baking sheet with parchment paper or lightly grease
      2. Slice the eggplant in half lengthwise, then cut each half into quarters lengthwise. Cut those in half to make two shorter quarters. Place onto baking sheet with the skin side down.
      3. Brush olive oil over and season according to taste
      4. Roast in oven until golden brown, 25–30 minutes. Sprinkle with lemon juice.
    • Semi-Paleo Salad

      Ingredients

      • 1 tub of organic mixed greens (can purchase at Costco/Sam’s Club)
      • 2 large avocados
      • ½ cucumber
      • 1 cup crushed pecans
      • olive oil
      • balsamic vinaigrette
      • ½ cup shredded sharp white cheddar cheese

      Preparation

      1. Rinse mixed greens thoroughly.
      2. Dice avocado and cucumber.
      3. On a plate, add mixed greens, top with avocado, cucumber and crushed pecans. Garnish with desired amount of cheese and olive oil/balsamic.
    • Simple Green Beans

      Ingredients

      • 1 bag of green beans
      • ½ large onion
      • 1 cup of mushrooms, diced
      • butter

      Preparation

      1. Steam the green beans or heat over medium heat.
      2. In a separate pan, sautee onions and mushrooms until desired browning.
      3. Mix everything together and garnish with butter.
    • Raspberry Almond Waffles

      Waffles topped with raspberry preserves and sliced almonds

      Ingredients

      Waffles
      • 1 14-ounce can Eagle Brand® Sweetened Condensed Milk, divided
      • 3 large eggs
      • 2 cups Pillsbury BEST® All Purpose Flour
      • ¾ cup water
      • ½ cup Crisco Pure Vegetable Oil
      • 4 teaspoons baking powder
      • ½ teaspoon salt
      • ½ teaspoon almond extract
      • ½ cup sliced almonds, chopped
      • Crisco Original No-Stick Cooking Spray
      Topping
      • 1 cup heavy cream
      • 18 teaspoon almond extract
      • 23 cup Smucker's Orchard's Finest Lakeside Raspberry Cranberry Preserves or 23 cup Smucker's Red Raspberry Preserves
      • 23 cup sliced almonds, toasted*
      • 30 fresh red raspberries

      Preparation

      Waffles
      1. Coat waffle iron with no-stick cooking spray. Heat waffle iron according to manufacturer's directions. Reserve 2 tablespoons sweetened condensed milk for topping.
      2. Whisk eggs in large bowl until fluffy. Blend in remaining sweetened condensed milk, flour, water, oil, baking powder, salt and almond extract just until batter is smooth. Stir in chopped almonds.
      3. Pour a scant 23 cup of batter onto center of hot waffle iron and close lid. Bake about 3 to 4 minutes or until steaming stops. Use a fork to remove waffle. Repeat with remaining batter.
      Topping
      1. Beat cream in medium bowl with electric mixer on high speed until stiff peaks form. Add reserved 2 tablespoons sweetened condensed milk and almond extract. Beat until smooth.
      2. Spread each waffle with 1 tablespoon preserves. Top with whipped cream, toasted almonds and fresh raspberries.

      Notes, Tips, & Suggestions

      To toast almonds: Place almonds in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned. Remove from pan immediately to avoid over-browning.

      Additional Information

      Serves
      Makes 10 (6-inch) waffles
      Preparation Time
      10 minutes
      Start to Finish Time
      5 minutes
      Source
      Smucker's
  • Treats

    • Easy Chocolate Truffles

      Ingredients

      • 14 ounces (1¾ cups) bittersweet chocolate nibs (or chocolate chips)
      • 6 tablespoons unsalted butter
      • 13 cup heavy cream
      • 1 tablespoon light corn syrup
      • 13 cup dutch processed cocoa powder

      Preparation

      1. Pour heavy cream into a small sauce pot, and bring to a simmer. Cut butter into small squares and add to the cream. Stir until melted. Add your chocolate and stir until completely smooth. Then pour into a shallow bowl.
      2. Allow mixture to cool, then cover and put in the refrigerator until the chocolate mix is firm. This will take at least 2 hours.
      3. Then remove from refrigerator and place onto the counter. Use a spoon or melon baller and roll pieces into 1 inch balls.
      4. For plain chocolate truffles, roll in some Dutch processed cocoa powder. You can also roll into chopped nuts, toasted coconut or candy cane pieces for different flavors.
    • Easy Christmas Candy Cane Fudge

      Ingredients

      • 1 cup white chocolate chips
      • 1 cup vanilla baking chips
      • ½ teaspoon peppermint extract
      • (1) 14 ounce can sweetened condensed milk
      • 1 cup crushed candy cane pieces

      Preparation

      1. Butter 9 × 9 baking dish well.
      2. In a medium saucepot over another medium saucepot with water in it (as a double-boiler), melt all the chips, milk and peppermint extract together over medium heat.
      3. Once the mixture is smooth, remove from the heat. Add the candy cane pieces.
      4. Scoop the mixture into the baking dish and place into the refrigerator until cool and set (about 10 minutes).
    • Gluten Free Christmas Snickerdoodles

      Snickerdoodle cookies.

      Ingredients

      • 1½ cups white rice flour (or brown rice flour)
      • 1½ cups potato starch (or cornstarch)
      • 3 tablespoons sugar
      • 1 tablespoon & 2 teaspoons gluten free baking powder
      • 1½ teaspoon xanthan gum (or guar gum)
      • 2 teaspoons salt
      • 2 eggs
      • 1¼ cup packed brown sugar
      • ½ cup butter-flavored shortening
      • 2 teaspoons ground cinnamon

      Preparation

      1. Take all dry ingredients above in the list above the eggs, and put into a large mixing bowl. Whisk together and sift them four times (note: this will make about 3 cups worth of mix. Take 2 cups of it for the rest of the recipe and store the remainder in an air tight container).
      2. Preheat oven to 375 degrees.
      3. In another large mixing bowl, mix 1 cup of brown sugar, shortening and the eggs. Then stir in the pre-mixed dry ingredients from Step 1, until dough forms. Place into freezer for 10–15 minutes.
      4. Using a smaller bowl, mix together the last ¾ cup brown sugar and cinnamon.
      5. Remove dough from freezer and shape into 1¾ inch balls. Roll balls in the brown sugar-cinnamon mixture. Place about 2 inches apart on ungreased cookie sheets.
      6. Bake them in the oven for 10–12 minutes or until set. Immediately remove from cookie sheets to a cooling rack.
    • Grain-free Pumpkin Muffins

      Grain free pumpkin muffins

      Ingredients

      • ½ cup butter or coconut oil, melted (butter tastes better)
      • 6 eggs, beaten
      • 1 teaspoon vanilla
      • ½ cup pumpkin puree
      • ¼ cup honey or ¼ cup brown sugar
      • ½ cup coconut flour
      • ½ teaspoon baking powder
      • 2 teaspoons of cinnamon
      • ¼ teaspoon of cloves
      • ½ teaspoon of either nutmeg or allspice
      • dash of salt
      • optional: add semi-sweet chocolate chips, walnuts or other toppings

      Preparation

      1. Preheat oven to 400 degrees.
      2. Grease a standard muffin tray or use paper liners (paper is probably ideal).
      3. Combine wet ingredients in a large mixing bowl together until well beaten: butter, eggs, vanilla, pumpkin and honey/brown sugar.
      4. Measure dry ingredients (coconut flour, baking powder, cinnamon, cloves, allspice/nutmeg) into a sifter and slowly sift into the wet ingredients, whisking as you do so that you don’t have lumps in the batter.
      5. Divide the batter evenly into the muffin tins and bake for approximately 15–18 minutes or until slightly golden brown on top and a toothpick comes out clean.

      Additional Information

      Serves
      Makes about 12 servings
    • Holiday Honey Cake

      Slices of holiday honey cake

      Ingredients

      • 3 cups all purpose flour
      • 1 teaspoon baking powder
      • 1 teaspoon baking soda
      • 1 cup packed brown sugar
      • 2 teaspoons pumpkin pie spice
      • ¾ teaspoon salt
      • 2 cups pears, chopped and peeled
      • 2 teaspoons orange zest
      • 3 eggs
      • ¾ cup honey
      • ¾ cup vegetable oil
      • ½ cup brewed coffee, cooled
      • 1 cup powdered sugar
      • 3 or 4 teaspoon orange juice

      Preparation

      1. Preheat oven to 325 degrees and spray 11 cup Bundt or angel food cake pan well with non-stick cooking spray.
      2. In a medium-sized bowl, combine the flour, baking powder, baking soda, pumpkin pie spice and salt.
      3. In a large bowl, beat eggs well. Then add brown sugar, honey, oil and coffee. Whisk until smooth. Add in the dry ingredients and mix until well combined. Fold in the pears and orange zest gently.
      4. Pour batter into the cake pan and bake for 70 to 75 minutes, until a toothpick comes out from center of cake cleanly.
      5. Cool the cake inside the pan for 10 minutes. Then loosen sides and center tube, invert onto rack and cool completely.
      6. In a small bowl, mix together the powdered sugar and orange juice until it makes a frosting. Spread the frosting over the cake. Slice and serve.
    • Iced Pumpkin Chex® Mix

      Cups of Iced Pumpkin Chex® Mix

      Ingredients

      • 2 cups Cinnamon Chex® cereal
      • 2 cups Wheat Chex® cereal
      • 2 cups Honey Nut® cereal
      • ½ cup pumpkin seeds
      • ¼ cup brown sugar
      • ¼ cup canned pumpkin
      • 1 tablespoon pumpkin pie spice
      • ¼ cup butter
      • 2 teaspoons vanilla
      Cream Cheese Icing
      • 1 square (1 ounce) premium white chocolate
      • 1 ounce cream cheese, softened

      Preparation

      1. In large microwavable bowl, mix cereals and pumpkin seeds.
      2. Line cookie sheet with waxed paper or foil.
      3. In small bowl, mix brown sugar, pumpkin and pumpkin pie spice; set aside.
      4. In 2-cup microwaveable measuring cup, microwave butter on High about 30 seconds or until melted. Add pumpkin mixture; microwave about 30 seconds, or until hot. Stir in vanilla.
      5. Pour pumpkin-butter mixture over cereal and seeds, stirring until evenly coated. Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on waxed paper to cool.
      6. While mix is cooling, melt white chocolate in microwave on High 30 seconds; stir in softened cream cheese. Drizzle over top of mix; refrigerate 5 minutes or until set. Store in airtight container in refrigerator.

      Notes, Tips, & Suggestions

      For easy drizzling, spoon the glaze into a small food-storage bag. Snip off one bottom corner and squeeze over the cereal mixture.

      Additional Information

      Serves
      Makes 14 servings (½ cup each)
      Preparation Time
      15 minutes
      Start to Finish Time
      15 minutes
      Source
      Chex®
    • Oatmeal Chocolate Chip Bars

      Oatmeal chocolate chip bars.

      Ingredients

      • 1½ cups all-purpose flour
      • 1 teaspoon baking soda
      • 1 teaspoon ground cinnamon
      • 2 large eggs
      • ½ cup sugar
      • 1 cup packed light brown sugar
      • ½ teaspoon salt (optional)
      • 1 teaspoon vanilla extract
      • 3 cups old fashioned oats
      • 1 butter-flavored Crisco baking stick (16 oz.)
      • 12 oz. semi-sweet chocolate chips

      Preparation

      1. Preheat oven to 350 degrees.
      2. Combine flour, baking soda, cinnamon and salt. Stir together and set aside.
      3. In a large bowl, mix sugars, vanilla, eggs and Crisco baking stick. Stir in oats one cup at a time to ensure all oats are covered well. Stir in chocolate chips.
      4. Press dough into well-greased 9 × 13 baking pan.
      5. Bake 30–40 minutes or until golden brown. Place on wire rack to cool. Allow bars to cool in the pan. Cut bars right before serving. (Yield: 24 bars)
      6. Dough may be used for cookies. Yield is 4 to 5 dozen. May substitute raisins for chocolate chips.
    • Peppermint Mocha Chip Cookies

      Peppermint mocha cookie topped with peppermint candies

      Ingredients

      • ¾ cup unsalted butter, softened
      • 3 cups Nestlé Toll House Semi-Sweet Chocolate Morsels, divided
      • 1 ½ cups granulated sugar
      • 3 teaspoons Nescafé Taster's Choice House Blend 100% Pure Instant Coffee Granules
      • 2 teaspoons vanilla extract
      • 1 teaspoon peppermint extract
      • 3 large eggs
      • 2 ½ cups all-purpose flour
      • 2 teaspoons baking powder
      • 12 soft peppermint candies, crushed

      Preparation

      1. Preheat oven to 375°F. Grease or line baking sheet with parchment paper.
      2. Melt butter and 1 cup chocolate morsels in medium saucepan over medium heat, stirring constantly, until smooth.
      3. Transfer chocolate mixture into a large mixer bowl; add sugar and beat until combined. Add coffee granules, vanilla extract and peppermint extract; beat just until combined. Beat in eggs. Add flour and baking powder, mixing until all is incorporated. Fold in remaining 2 cups chocolate morsels.
      4. Scoop dough onto prepared baking sheet, spacing 2 inches apart, using a medium size cookie scoop. Sprinkle each cookie with a little of the crushed peppermint candies.
      5. Bake for 10 to 12 minutes or until cookies are set. Allow to cool for about 2 minutes on baking sheet and then remove to a wire rack to cool completely.

      Additional Information

      Serves
      Makes 36 cookies
      Source
      Nestlé
    • Pete's Pumpkin Gingerbread Recipe

      Sliced pumpkin gingerbread

      Ingredients

      • 1 15oz. can pumpkin puree
      • 4 eggs
      • 2 teaspoon fresh grated ginger
      • 3 cups white sugar
      • 23 cup water
      • 1 cup olive oil
      • 3½ cups all-purpose flour
      • 1 teaspoon ground cinnamon
      • 1 teaspoon ground cloves
      • 1 teaspoon allspice
      • 2 teaspoons baking soda
      • ½ teaspoon baking powder
      • 1½ teaspoon salt

      Preparation

      1. Grease two 9 × 5 inch loaf pans. Preheat over to 350 degrees.
      2. Peel fresh ginger and use a box grater to grate the ginger. Set aside.
      3. In a large mixing bowl, mix together the eggs, olive oil and sugar. Beat until it is smooth. Add water and mix until well-blended. Stir in pumpkin, ginger, cinnamon, allspice and cloves.
      4. Take a medium bowl and combine flour, baking power, baking soda and salt. Then add these dry ingredients to the pumpkin bowl and mix until all the ingredients are just mixed (don't over mix).
      5. Divide the batter between both loaf pans.
      6. Put into the over for about 1 hour, until a toothpick comes out from center of bread clean.
    • Simple Spicy, Sweet Nut Mix

      Bowl of spiced nuts.

      Ingredients

      • ½ cup raw natural almonds
      • ½ cup whole dry roasted cashews (unsalted)
      • ½ cup whole raw pecans
      • ½ cup roasted, unsalted peanuts
      • ¼ teaspoon chili powder
      • ¼ teaspoon smoked paprika
      • ¼ teaspoon ground cinnamon
      • ¼ teaspoon ground ginger
      • 18 teaspoon cayenne pepper
      • ½ teaspoon kosher or sea salt
      • 2 tablespoons brown sugar
      • 2 tablespoons unsalted butter

      Preparation

      1. Heat a large skillet over medium heat; melt the butter and brown sugar together.
      2. Add all the rest of the ingredients, cook until all the sugar is melted and the nuts become fragrant (about 5 minutes).
      3. Then spread the nut mixture on a parchment or paper towel lined baking sheet. Allow the nuts to cool completely, and then serve in a bowl.
    • Sugar Cookie Chex® Party Mix

      Bowl of Sugar Cookie Chex® Party Mix

      Ingredients

      • 6 cups Rice Chex® cereal
      • ¼ cup butter or margarine
      • ¼ cup granulated sugar
      • 2 tablespoons corn syrup
      • 2 teaspoons pure vanilla
      • ¼ cup powdered sugar
      • 1 ounce white baking chocolate or 1/4 cup vanilla milk chips
      • 1 to 2 teaspoons colored edible glitter or sugar sprinkles

      Preparation

      1. Measure cereal in large microwaveable bowl. Line a cookie sheet with waxed paper or foil.
      2. In 2-cup microwavable measuring cup, microwave butter uncovered on High 30 seconds or until melted. Add sugar and corn syrup; microwave uncovered on High 30 seconds until mixture is heated and can be stirred smooth. Stir in vanilla. Pour over cereal, stirring until evenly coated.
      3. Microwave uncovered on High 2 minutes, stirring after1 minute. Sprinkle with powdered sugar; mix well.
      4. Spread on waxed paper or foil. Microwave white chocolate on High 30 seconds or until it can be stirred smooth; drizzle over top; sprinkle with edible glitter or colored candies.

      Notes, Tips, & Suggestions

      For an easy way to apply powdered sugar, pour sugar into a large freezer zip-type bag. After removing snack mix from microwave, let stand in bowl 1 to 2 minutes to cool, then pour into bag and shake.

      Additional Information

      Serves
      Makes 14 servings (½ cup each)
      Preparation Time
      15 minutes
      Start to Finish Time
      15 minutes
      Source
      Chex®