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Pecan Pie Truffles

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Pecan Pie Truffles

Impress your family and friends with these rich, decadent, bite-size pecan pie candies!
Course: Dessert
Cuisine: American
Servings: 36 candies

Ingredients

  • 2 1/2 c. pecan halves
  • 1 c. mini vanilla wafer cookies
  • 3/4 c. light brown sugar packed
  • 1/3 c. light corn syrup
  • 1 tsp. vanilla extract
  • 10 oz. Ghirardelli white chocolate wafers
  • 10 oz. Ghirardelli dark chocolate wafers
  • 40 pecan halves

Instructions

  • Line a rimmed baking sheet with parchment paper; set aside.
  • In a food processor fitted with a chopping blade, pulse pecans and cookies into fine crumbs. Pour crumbs into a large bowl. Add brown sugar, corn syrup, and vanilla extract. Mix with a spoon until fully combined.
  • Drop one tablespoonful scoops of filling onto the prepared baking sheet. Once all scoops have been formed, roll each scoop into a ball with your hands (the mixture will be crumbly, use the heat from your hands to bring the truffle together). Place truffles back on the baking sheet and place in the freezer for about 30 minutes.
  • When ready to dip in chocolate, melt white chocolate and dark chocolate wafers in separate bowls according to package directions.
  • Use toothpicks to dip cold truffles into either white or dark chocolate. Tap on side of bowl to remove excess. Place back on parchment paper, remove toothpick and top with a pecan halve (to cover the toothpick hole). Repeat until all truffles are dipped.
  • Once truffles have set, store candy in the refrigerator in an airtight container for up to 10 days. Serve cold or room temperature.
  • Cook’s Note: Work in batches. It is easier if the truffles are cold when dipping in chocolate. Dip half of the truffles while the other half is still in the freezer.

Christmas Cowboy Cookies in a Gift Jar

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Christmas Cowboy Cookies in a Gift Jar

Create an easy and delicious homemade Christmas gift to give to neighbors, teachers, family, and friends!
Course: Dessert
Cuisine: American
Servings: 2 dozen cookies

Ingredients

  • 1 1/3 c. all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 c. rolled oats
  • 3/4 c. multi-color M&M’s
  • 3/4 c. semi-sweet chocolate chips
  • 1/2 c. brown sugar packed
  • 1/2 c. granulated sugar
  • 1/3 to 1/2 c. chopped pecans if desired

Instructions

  • In a small bowl, whisk together flour, baking powder, baking soda, and salt.
  • Pour or spoon the flour mixture into the bottom of a clean 1-quart jar fitted with a canning funnel.
  • Add oats, M&M's, chocolate chips, brown sugar, granulated sugar, and nuts (in that order) being sure to pack in between layers by gently tapping the jar on the counter. Remove the funnel and seal the jar with a lid and ring. Makes 1 gift jar
  • DECORATING THE JAR: Cut a 6-inch circle or square piece of cotton fabric. Top the jar with fabric, tie it with suede, rope, ribbon, or raffia, and attach a spoon or spatula. Print gift tags, labels, and directions below.
  • DIRECTIONS TO ATTACH TO THE JAR: Preheat oven to 350 degrees. Empty cookie mix into a large bowl. Add 1/2 cup softened butter, 1 slightly beaten egg, and 1 tsp. vanilla. Combine thoroughly. Roll into 1-1/2 balls. Bake for 10 minutes. Makes 2 dozen cookies

Chocolate Mint Sandwich Cookies

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Chocolate Mint Sandwich Cookies

These sandwich cookies are a great way to showcase how beautiful chocolate and mint go together. They’re easy to make and look impressive!
Course: Dessert
Cuisine: American
Servings: 30 cookies

Ingredients

CHOCOLATE COOKIES:

  • 2-1/2 c. all-purpose flour
  • 1-1/2 tsp. baking soda
  • 1 tsp. salt
  • 6 T. unsalted butter cubed
  • 1-1/2 c. brown sugar packed
  • 2 T. water
  • 2 c. semisweet chocolate chips
  • 2 lg. eggs room temperature
  • 1 tsp. vanilla extract

PEPPERMINT FILLING:

  • 2-1/2 c. confectioners’ sugar
  • 1/4 c. butter softened
  • 3 T. whole milk
  • 1/2 tsp. peppermint extract
  • 1 pinch salt
  • 3 drops green food coloring optional

Instructions

  • Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside.
  • CHOCOLATE COOKIES: In a medium bowl, combine the flour, baking soda, and salt; set aside.
  • In a small stainless-steel saucepan, combine the butter, brown sugar, water, and chocolate chips. Cook and stir over low heat until chips are melted. Remove from heat to cool. Using a hand mixer, beat in eggs and vanilla. Gradually add the flour mixture to the chocolate mixture beating until combined.
  • Drop by rounded teaspoonfuls 2-inches apart onto prepared baking sheets. Bake until firm about 10-12 minutes. Remove to wire racks to cool.
  • PEPPERMINT FILLING: In a large bowl, beat confectioners' sugar, butter, milk, peppermint extract, salt, and food coloring until smooth. Pipe or spread on the bottom half of the cookies, top with remaining cookies.

Butter Cookies Filled with Raspberry Jam

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Butter Cookies Filled with Raspberry Jam

A delicious homemade version of everyone’s favorite Christmas cookies filled with raspberry jam, Enjoy!
Course: Dessert
Cuisine: Danish
Servings: 2 dozen cookies

Ingredients

  • 1 c. unsalted butter softened
  • 2/3 c. granulated sugar
  • 1/4 tsp. salt
  • 2 lg. egg yolks room temperature
  • 1 1/2 tsp. vanilla extract
  • 2 c. all-purpose flour scooped and leveled
  • 2 to 4 tsp. milk
  • Raspberry jam for filling

Instructions

  • Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, sugar, and salt until combined. Add in egg yolks and vanilla beat to combine.
  • Gradually add flour, beat until crumbly then add in 2 teaspoons milk, if needed add in another 1 to 2 teaspoons milk for a more pipe-able consistency (add as little as possible for less spreading during baking).
  • Transfer to a 16-inch piping bag fitted with a large open star tip (I like the Ateco 826 or 827 smaller tips will not work for piping this thick batter).
  • Pipe dough into rounds onto two ungreased baking sheets (if you have issues with cookies spreading chill them for 30 minutes on the baking sheet before baking).
  • Bake one sheet at a time in a preheated oven until golden brown on the bottom, about 12-16 minutes.
  • Let cool on baking sheet 5 minutes then transfer to a wire rack to cool completely. Spoon a 1/4 teaspoon raspberry jam into the centers of the cooled cookies. Store in an airtight container. Yields 24 cookies

Frosted Orange Cranberry Drops

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Frosted Orange Cranberry Drops

These delicious orange cranberry shortbread cookies are one of my favorite holiday cookies and are always on my holiday cookie tray, Enjoy!
Course: Dessert
Cuisine: American
Servings: 4 dozen cookies

Ingredients

  • COOKIES:
  • 3 c. all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp. salt
  • 1/4 tsp baking soda
  • 1/2 c. butter softened
  • 1 c. granulated sugar
  • 3/4 c. brown sugar packed
  • 1/4 c. whole milk
  • 1 lg. egg
  • 1 tsp. orange zest
  • 2 T. orange juice
  • 2 c. dried cranberries
  • 1 c. chopped walnuts
  • FROSTING:
  • 1/3 c. butter
  • 2 c. confectioners’ sugar
  • 1-1/2 tsp. vanilla extract
  • 2 to 4 T. hot water

Instructions

  • Preheat oven to 350 degrees. Line baking two sheets with parchment paper; set aside.
  • COOKIES: In a medium bowl, combine the flour, baking powder, salt, and baking soda; set aside.
  • In a large bowl, beat butter, sugar, and brown sugar until light and creamy. Add milk, egg, orange zest and orange juice; beat until combined.
  • Gradually add dry flour mixture to cream mixture; beat until just combined. Stir in cranberries and nuts.
  • Drop by tablespoonfuls 2-inches apart onto the prepared baking sheets. Bake 12-15 minutes until golden brown. Cool on wire racks.
  • FROSTING: In a saucepan, heat butter over low heat until golden brown, about 5 minutes. Cool for 2 minutes, transfer to a mixing bowl. Add confectioners’ sugar and vanilla, beat until combined. Add water 1 tablespoon at a time, until frosting reaches desired consistency. Frost cooled cookies.

Dark Chocolate Pomegranate Bites

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Dark Chocolate Pomegranate Bites

Dark Chocolate studded with sweet-tart pomegranate is the perfect holiday treat. These bite-sized delights are ridiculously easy to make and always receive rave reviews!
Course: Dessert
Cuisine: American
Servings: 12 candies

Ingredients

  • 8 oz. good quality dark chocolate finely chopped
  • 1 tsp. coconut oil
  • ¼ tsp sea salt
  • 1 ½ c. pomegranate arils room temperature, divided

Instructions

  • Line a 12-cup muffin pan with cupcake liners; set aside.
  • Fill a saucepan with 2 inches of water and bring to a low simmer. Set a heatproof bowl over the saucepan making sure the bottom is not in contact with the water. Add chocolate to the bowl stirring as it melts. When the chocolate is smooth, remove from heat, stir in coconut oil, sea salt, and 1 cup pomegranate arils.
  • Using a cookie scoop, quickly divide evenly among cupcake liners, smoothing out the tops. Sprinkle remaining pomegranate arils evenly over the top, pressing lightly into the chocolate.
  • Refrigerate for 2 hours or until firm. Peel away cupcake liners and serve. Refrigerate any leftovers.

M&M’s Christmas Cookie Bars

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M&M’s Christmas Cookie Bars

These fun and festive bars are loaded with Christmas M&M’s, mini chocolate chips, and white chocolate morsels are always a hit with family and friends!
Course: Dessert
Cuisine: American
Servings: 24 bars

Ingredients

  • 3 c. all-purpose flour
  • 3/4 tsp. baking soda
  • 3/4 tsp. salt
  • 1 c. unsalted butter room temperature
  • 1 c. granulated sugar
  • 1 c. light brown sugar
  • 3 lg. eggs
  • 1 ½ tsp. vanilla extract
  • 1 ½ c. Christmas M&M’s candies divided
  • 1/2 c. mini chocolate chips
  • 1/2 c. white chocolate chips

Instructions

  • Preheat oven to 350 degrees. Line a 9 x 13-inch baking dish with foil leaving an overhang to make removing the cookies easier. Spray foil generously with non-stick spray.
  • In a large bowl, whisk together flour baking soda, and salt; set aside.
  • In the bowl of a stand mixer, beat butter and sugars together until light and fluffy. Add eggs and vanilla, beat until combined.
  • Lower the speed of the mixer and gradually add flour mixture, beat until just combined.
  • Stir in 1 cup M&M’s, mini chocolate chips, and white chocolate chips.
  • Transfer the cookie dough to the prepared baking dish. Press the remaining M&M’s on top of the cookie dough.
  • Bake 30-35 minutes in the lower third of the oven to prevent over-browning.
  • Cool completely and cut into squares.

Gingerbread Kisses

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Gingerbread Kisses

These soft and chewy gingerbread cookies topped with a sweet Hershey’s kiss are so easy to make and your house will smell like Christmas while baking them! The perfect addition to your holiday cookie tray, Enjoy!
Course: Dessert
Cuisine: American
Servings: 30 cookies

Ingredients

  • 3 c. all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground allspice
  • 3/4 c. unsalted butter softened
  • 3/4 c. brown sugar packed
  • 1/2 c. molasses
  • 1 lg. egg
  • 1 tsp. vanilla extract
  • 1 c. turbinado cane sugar for rolling
  • 1 bag striped Hershey’s kisses

Instructions

  • Preheat the oven to 350 degrees. Line two baking sheets with parchment paper; set aside.
  • In a large bowl, whisk together flour, baking soda, salt, ginger, nutmeg, and allspice; set aside.
  • Using a stand mixer fitted with a whisk or paddle attachment, beat together the butter and brown sugar until light and fluffy. Add molasses, egg, and vanilla, beat until combined.
  • Gradually add the dry ingredients to the wet ingredients, beating until a dough forms.
  • Pour the turbinado sugar into a bowl. Using a cookie scoop, scoop 1½ tablespoons of cookie dough and roll into a ball. Roll each cookie dough ball in turbinado sugar and place on prepared cookie sheets.
  • Bake for 8-10 minutes. Remove from the oven and allow the cookies to cool for 2-3 minutes before adding a Hershey’s kiss into the center of each cookie. Allow cookies to cool completely before serving.

Pizzelle

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Pizzelle

A sweet, light, crisp, waffle-like Italian cookie traditionally served at Christmas and Easter. Dust these pretty snowflake cookies with confectioner’s sugar, roll into cannoli’s and fill with cream or jam, dip in chocolate and sprinkles, or make ice cream sandwiches the possibilities are endless!
Course: Dessert
Cuisine: Italian
Servings: 3 dozen cookies

Ingredients

  • 3/4 c. unsalted butter melted and cooled
  • 2 c. all-purpose flour
  • 2 tsp. baking powder
  • 1/8 tsp. salt
  • 1 c. granulated sugar
  • 4 lg. eggs
  • 1 T. vanilla, almond, or anise extract

Instructions

  • Add butter to a covered microwaveable bowl, melt in the microwave; set aside to cool.
  • Sift flour, baking powder, and salt into a medium bowl; set aside. (Place a fine-mesh strainer over the bowl, add the dry ingredients to the strainer and gently shake the strainer to sift the ingredients together.)
  • In a large bowl, using an electric hand mixer beat the eggs and sugar together until light, fluffy, and pale yellow about 2-3 minutes on medium-high. Slowly add melted butter and extract of choice.
  • Using a rubber spatula, fold half of the dry ingredients into the wet ingredients, when combined, fold in remaining dry ingredients just until incorporated, do not over mix.
  • Preheat pizzelle iron according to the manufacturer’s instructions. Lightly brush with vegetable oil. Working in batches add 1 tablespoon of batter to the center of each plate, close and cook until golden brown about 45 seconds to 1 minute. Carefully remove the cookies to a wire rack to cool. (When cool enough to handle, using scissors cut or break off excess crust around the edges of the cookies.) Repeat with the remaining batter.
  • Cool completely and dust with confectioners’ sugar if desired. Store cookies in a sealed plastic container at room temperature.
  • To make Chocolate Pizzelle – Reduce the all-purpose flour from 2 cups to 1-3/4 cups. Add 1/4 cup cocoa powder and omit extract. Follow the instructions above.

Cranberry Tart

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Cranberry Tart

Our delicious graham cracker pecan crust filled with sweet and tangy cranberry curd topped with homemade whipped cream, Enjoy!
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

  • GRAHAM CRACKER PECAN CRUST:
  • 6 whole rectangle graham crackers
  • 3/4 c. pecan halves
  • 6 T. unsalted butter melted
  • 1/4 c. light brown sugar packed
  • CRANBERRY CURD:
  • 12 oz. bag cranberries
  • 1 c. granulated sugar
  • Zest and juice of 1 lg. orange about 1/2 cup juice
  • 1/2 c. butter
  • 2 whole eggs plus 2 egg yolks lightly beaten
  • WHIPPED CREAM:
  • 1 c. heavy cream
  • 1 T. granulated sugar
  • 1 tsp. vanilla extract

Instructions

  • Preheat oven to 350 degrees.
  • GRAHAM CRACKER PECAN CRUST: Place graham crackers and pecans in a food processor fitted with the S-chopping blade; pulse until coarsely ground. Add sugar and butter, continue to process until finely ground and completely combined.
  • Press mixture into the bottom and up the sides of a 9-inch pie plate using the back of a measuring cup. Press the mixture firmly until compact using your fingers as an edge guide.
  • Bake crust for 10 minutes. (If crust puffs up, gently press it down with the back of a measuring cup.) Cool crust slightly, then place in the freezer while you prepare the cranberry curd.
  • CRANBERRY CURD: Place cranberries, sugar, orange zest and juice in a saucepan over medium heat. Simmer until the cranberries have popped and softened, about 10 minutes. Remove from heat.
  • Carefully purée the cranberry-orange mixture with an immersion blender, food processer or blender.
  • Pour the mixture into a fine-mesh sieve set over a bowl pressing the liquid and solids with the back of a spoon. Whisk butter into the warm liquid.
  • In a small bowl, beat the whole eggs and yolks together. Slowly whisk in a cup of warm cranberry-orange liquid into the eggs to temper, then combine both and whisk together.
  • Wipe out the pot if necessary, return liquid to the pot and cook over low heat until nearly bubbling and thickened, about 10 minutes. Let cool to room temperature, stirring occasionally.
  • Pour cooled cranberry curd into the cooled prebaked graham cracker pecan crust and smooth top with an offset spatula.
  • Bake at 350 degrees for 10 minutes to set curd. Cool on a rack. Store in the refrigerator or at room temperature for up to 2 days.
  • WHIPPED CREAM: Chill a deep bowl and beaters at least 10 minutes before preparing the whipped cream.
  • Pour the cream into a well-chilled bowl. Using an electric hand or stand mixer, beat until soft peaks form.
  • Add sugar and vanilla, beat until peaks return. Do not over-beat, cream will become butter!
  • Slice and serve pie topped with sweetened whipped cream.

Strawberry Pretzel Salad

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Strawberry Pretzel Salad

This salad tastes as delicious as it looks! Our sweet and salty pretzel crust is topped with sweetened cream cheese, fresh strawberries, and gelatin, Enjoy!
Course: Dessert, Salad
Cuisine: American
Servings: 16

Ingredients

  • 1 (6 oz.) pkg. strawberry Jell-O
  • 2 c. boiling water
  • 2 1/2 c. salted pretzels measured before crushing
  • 1/4 c. granulated sugar
  • 8 T. unsalted butter
  • 1 (8 oz. pkg.) cream cheese softened
  • 1/2 c. granulated sugar
  • 1 (8 oz.) container Cool Whip thawed in the fridge
  • 1 lb. fresh strawberries hulled and sliced

Instructions

  • In a medium bowl, combine strawberry Jell-O and boiling water, whisk until completely dissolved; set aside to cool to room temperature.
  • Using a rolling pin, crush the pretzels in a sturdy Ziploc bag.
  • Preheat oven to 350 degrees.
  • In a medium saucepan, melt the butter. Add 1/4 cup sugar, stir to combine. Mix in crushed pretzels. Transfer to a 13×9-inch glass casserole dish, pressing the pretzel mixture evenly over the bottom of the dish. Bake for 10 minutes, then cool to room temperature.
  • Using an electric hand mixer, beat the softened cream cheese and 1/2 cup sugar on medium-high speed until light and fluffy. Fold in Cool Whip until no streaks of cream cheese remain. Spread the mixture over the cooled pretzel crust, spreading to the edges of the dish to create a tight seal. Refrigerate for 30 minutes.
  • Hull and slice strawberries then stir into the room temperature Jell-O. Pour and spread strawberry Jell-O mixture evenly over your cooled cream cheese layer and refrigerate until the Jell-O is set about 2-4 hours.
  • Slice and serve topped with whipped cream if desired.

Turkey Roulade

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Turkey Roulade

Simple yet decadent, roasted turkey roulade with savory sausage and cranberry stuffing is a delicious alternative to a whole turkey if you are planning a small holiday dinner, Enjoy!
Course: Entrée
Cuisine: Italian

Ingredients

  • 1/2 c. dried cranberries
  • 4 T. butter
  • 1 c. diced yellow onion
  • 1 c. diced celery
  • 1 c. diced mushrooms
  • 1 lb. Jimmy Dean sausage
  • 1 1/2 T. chopped fresh sage
  • 1 T. chopped fresh thyme leaves
  • 1 (10 oz.) box plain stuffing mix
  • 3/4 c. chicken stock
  • 3 lb. turkey breast skin on, deboned and butterflied
  • 2 T. Dijon mustard
  • 1 T. melted butter for brushing
  • Salt and black pepper to taste

Instructions

  • Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper or foil; set aside.
  • Place cranberries in a small bowl. Cover with boiling water to plump and rehydrate; set aside.
  • Melt 4 tablespoons butter in a large skillet over medium heat. Add diced onions, celery, and mushrooms. Cook stirring occasionally until the veggies have softened.
  • Add sausage to the skillet. Cook until browned about 8-10 minutes breaking up the meat into smaller pieces. Drain the cranberries and add them to the skillet. Season with sage and thyme.
  • Add the stuffing mix and chicken stock. Stir until the bread is no longer dry. Remove from the heat; set aside to cool.
  • To butterfly the turkey breast: Place the turkey breast on a cutting board, skin side down. Cover with plastic wrap and pound with a meat mallet to about 1/2 -inch thick. (Mine ended up to be about 10 x 14-inches)
  • Brush the turkey breast with Dijon mustard.
  • Spread the stuffing mixture over the turkey breast in an even layer about 1/4-inch thick. Transfer left-over stuffing into an oven-safe dish.
  • Starting from the short end, roll the turkey into a log with the skin on the outside. Tuck in any loose bits.
  • Use kitchen twine to tie the turkey closed crosswise at 1-inch intervals.
  • Transfer the trussed turkey to the prepared baking sheet. Brush with melted butter and generously season with salt and pepper on all sides.
  • Bake the turkey roulade for 45-60 minutes until the internal temperature reaches165 degrees. Bake the leftover stuffing for 20-30 minutes until lightly browned on top.
  • Remove the turkey roulade from the oven loosely cover with aluminum foil and let rest 15 minutes. Remove twine, slice, and serve.

Notes

Cook’s Note: There is enough stuffing to fill 2 turkey breasts and then some.

Apple Cranberry Crumble Pie

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Apple Cranberry Crumble Pie

Sweet apples compliment tart cranberries in our all-butter pastry topped with a crunchy brown sugar cinnamon oat crumble. One of my favorite pies for the holidays!
Course: Dessert
Cuisine: American
Servings: 8 slices

Ingredients

CRUST:

  • 2 1/2 c. all-purpose flour
  • 1 T. granulated sugar
  • 1 tsp. kosher salt
  • 1 c. frozen unsalted butter grated
  • 1/2 c. ice-cold water

CRUMBLE TOPPING:

  • 3/4 c. rolled oats
  • 1/3 c. all-purpose flour
  • 1/2 c. brown sugar
  • 1/4 tsp. ground cinnamon
  • 1 pinch ground nutmeg
  • 1/4 tsp. salt
  • 6 T. cold unsalted butter

FILLING:

  • 1/2 c. granulated sugar
  • 1/2 c. brown sugar
  • 1/4 c. plus 2 tsp. arrowroot starch
  • 1 tsp. ground cinnamon
  • 1/8 tsp. ground cloves
  • 1/8 tsp. ground nutmeg
  • 1/8 tsp. salt
  • 2 T. unsalted butter
  • 1 1/2 c. fresh or frozen cranberries
  • 8-9 med. Granny Smith apples peeled and diced
  • 1 1/2 T. maple syrup

Instructions

  • CRUST: In a large bowl, whisk together the flour, sugar, and salt; set aside.
  • Using the large holes of a box grater, quickly grate the frozen butter. Add the butter to the flour mixture. Using a pastry blender, quickly work the butter into the flour until the mixture resembles small peas.
  • Using a wood spoon, stir a 1/2 cup of ice water into the butter/flour mixture until incorporated. Press the dough between your fingers if it holds together it’s ready. Add more water if necessary, a tablespoon at a time, up to 3 tablespoons if needed.
  • Pour the dough out onto a lightly floured surface. Knead the dough a couple of times to form a ball. Divide the ball in half, flatten each half into a disc, then wrap each disc in plastic wrap.
  • Refrigerate for at least 1-2 hours before using OR freeze for up to a month and thaw in the refrigerator before using.
  • CRUMBLE TOPPING: In a medium bowl, combine oats, flour, brown sugar, cinnamon, nutmeg, and salt. Cut in butter with a pastry blender until large crumbs form. Chill until ready to use.
  • On a well-floured surface, roll out one dough disk to fit the bottom and up the sides of a 9-inch deep pie plate, about a 12 to 13-inch circle. Fold dough in half and then into a quarter to make it easier to transfer the dough to the pie plate. Unfold and arrange to fit plate. Take a fork and pierce holes in the bottom and sides to prevent bubbling. Trim overhang to one inch and crimp the edges. Chill in the freezer for 20 minutes.
  • Preheat oven to 350 degrees. Line a rimmed baking sheet with foil; set aside.
  • FILLING: In a large bowl, whisk together sugar, brown sugar, arrowroot starch, cinnamon, cloves, nutmeg, and salt.
  • Melt butter in a large skillet; add cranberries and apples, cook over medium-high heat until apples are slightly tender, and cranberries begin to split and pop. Add maple syrup, cook 1 minute more.
  • Add fruit to sugar mixture and toss together until combined. Spoon the filling into a chilled pie plate and sprinkle with crumble topping.
  • Place pie on the prepared baking sheet and bake for 60 minutes, until golden and filling is bubbling. Cool pie on a wire rack for at least 3 hours before serving (filling thickens as it cools).

Roasted Brussels Sprouts with Bacon Pecans and Cranberries

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Roasted Brussels Sprouts with Bacon, Pecans, and Cranberries

Sweet and savory Balsamic Brussels sprouts with smoked bacon, dried cranberries, and toasted pecans is sure to be a big hit at your holiday table!
Course: Side Dish
Cuisine: American
Servings: 8

Ingredients

  • 1 (24 oz.) bag Brussels sprouts ends trimmed and cut in half
  • 2 T. olive oil
  • 1/2 tsp. salt
  • 8 slices bacon cooked and chopped
  • 1 c. pecan halves toasted
  • 1 c. dried cranberries
  • 2 T. Balsamic vinegar

Instructions

  • Preheat oven to 400 degrees. Line a rimmed baking sheet with foil for easy clean-up; set aside.
  • BRUSSELS SPROUTS: Trim ends and slice in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, and salt; toss to coat. Place Brussels sprouts on the baking sheet, cut side down.
  • Roast in the oven for about 25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be partially charred but not blackened.
  • BACON: Line the separate baking sheet with foil. Add the bacon slices in one layer. Bake in the preheated oven at 400 degrees for about 20 minutes or until the bacon is done. You can do this at the same time you roast the Brussels sprouts. Cool bacon slightly then chop into small pieces.
  • PECANS: Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Add pecans in one layer. Toast the pecans for about 5 minutes until fragrant and darker in color.
  • CRANBERRIES: For best results, briefly soak the dried cranberries in hot water. Bring a small pot of water to boil. Add dried cranberries to a medium bowl. Pour hot water over the cranberries and soak them for about 10 minutes; drain.
  • ASSEMBLE: In a large bowl, combine roasted Brussels sprouts, warm chopped bacon, toasted pecans, cranberries, and Balsamic vinegar. Toss everything together. Serve warm or cold.

Bean with Bacon Soup

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Bean with Bacon Soup

Our delicious blend of white beans, smokey bacon, and veggies in a savory tomato puree is so good you’ll never buy canned soup again!
Course: Soup
Cuisine: American
Servings: 6

Ingredients

  • 8 slices thick-cut hardwood smoked bacon
  • 1 c. diced yellow onion
  • 1 c. diced carrots
  • 1 c. diced celery
  • 2 cloves garlic minced
  • 4 c. chicken broth
  • 3 (15 oz.) cans Great Northern beans drained and rinsed
  • Salt and black pepper to taste
  • 1 (8 oz.) can tomato sauce

Instructions

  • Cook the bacon in a Dutch oven or large pot until crisp. Remove with a slotted spoon to a paper towel-lined plate. Discard all but about 2 tablespoons of the bacon grease.
  • To the hot bacon grease, add the onions, carrots, and celery. Sauté over medium heat until they start to soften, about 5 minutes. Add the garlic and cook an additional minute.
  • Stir in the chicken broth and beans. Season with salt and pepper to taste. Bring to a boil then reduce the heat to low; simmer for 45 minutes.
  • Remove half of the soup to a blender or food processor. Process until smooth. Return the puree to the soup pot and stir into the remaining soup.
  • Add the tomato sauce and 3/4 of the reserved bacon; stir to combine. Taste, season with more salt and pepper if needed. Let the soup simmer until it is heated through, about 5 minutes.
  • Ladle into bowls and top with the remaining bacon, Enjoy!

Panna Cotta

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Panna Cotta

Our vanilla bean panna cotta is incredibly smooth and silky, easy to make, and looks impressive when topped with fresh berries.
Course: Dessert
Cuisine: Italian
Servings: 4

Ingredients

  • 1/4 c. cold water
  • 2 1/4 tsp. (0.25 oz.) envelope unflavored powdered gelatin
  • 2 c. heavy cream
  • 1/4 c. granulated sugar
  • 1/2 vanilla bean split & seeded or 1 tsp. pure vanilla extract
  • Fresh seasonal fruit for garnish

Instructions

  • Place water in a small bowl. Slowly sprinkle gelatin over the water in a single layer being careful not to pile it as that will prevent the crystals from dissolving properly. Let stand for 5-10 minutes.
  • Meanwhile, in a medium saucepan heat cream sugar, vanilla bean, and vanilla seeds over medium heat; bring just to a boil until sugar dissolves. Remove from heat and discard vanilla bean.
  • Stir in gelatin and immediately whisk until smooth and dissolved. If the gelatin has not fully dissolved, return the saucepan to the stove over low heat, stirring constantly until dissolved.
  • Pour cream into 4 individual glasses or serving dishes. Refrigerate for at least 2-4 hours or until completely set.
  • Top with fresh fruit, berries, berry sauce, or lemon curd.
  • Panna cotta can be covered with plastic wrap and refrigerate for up to 3 days.

Lemon Chicken with Orzo

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Lemon Chicken with Orzo

This fantastic one-skillet meal comes together in less than an hour!
Course: Entrée
Cuisine: American, Italian
Servings: 6

Ingredients

  • CHICKEN:
  • 1 1/2 lbs. skinless chicken thighs or skin-on if you prefer
  • 1 T. lemon pepper salt & pepper will work too
  • 2 T. extra virgin olive oil
  • ORZO:
  • 4 T. butter separated
  • 1 lemon sliced
  • 8 oz. sliced cremini or button mushrooms
  • 1 yellow onion chopped
  • 4 cloves garlic minced
  • 1 1/2 tsp. fresh thyme
  • 1 tsp. lemon zest
  • 1 1/4 c. orzo
  • 1/3 c. white wine
  • 2 c. chicken broth
  • 1/2 c. heavy cream or full-fat milk
  • Salt and pepper to taste
  • 1/2 c. grated Parmesan cheese
  • Fresh thyme or chopped parsley for garnish

Instructions

  • This meal comes together quickly, so prep all ingredients before beginning.
  • Preheat oven to 400 degrees. Liberally season chicken on both sides with lemon pepper; set aside.
  • Heat olive oil in a large cast iron skillet or Dutch oven over medium heat. When the oil is hot, add the chicken, sear on both sides until golden about 3-5 minutes per side. Using tongs, remove the chicken from the skillet to a plate; set aside.
  • Add 1 tablespoon butter and lemon slices to the skillet, sear lemons until golden on each side about 1 minute. Remove the lemon slices from the skillet to the plate with chicken.
  • Add 2 tablespoons butter and mushrooms to the skillet, sauté until softened and golden about 1-2 minutes. Remove with a slotted spoon to a bowl; set aside.
  • Add the remaining 1 tablespoon of butter and onions to the skillet, sauté for a minute until softened.
  • Add the garlic, lemon zest, thyme, and orzo to the onions. Cook until the garlic is fragrant, and the orzo is toasted about 1-2 minutes. Add the wine stirring constantly to deglaze the pan.
  • Add the broth and cream. Stir in the mushrooms. Bring to a boil stirring well; remove skillet from heat.
  • Place the chicken thighs over the orzo along with the lemon slices. Carefully transfer the skillet to the oven and roast uncovered for 15 to 20 minutes until the chicken is golden and fully cooked through.
  • Carefully remove the skillet from the oven. Remove the chicken and lemon slices to a plate. Stir Parmesan cheese into the risotto and season with salt and pepper if needed.
  • Serve the risotto with the chicken and lemon slices garnished with fresh thyme or chopped parsley.

Spicy Cinnamon Chili with Cinnamon Roll Croutons

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Spicy Cinnamon Chili with Cinnamon Roll Croutons

Cinnamon in chili might sound a bit strange at first, but it really does add a great depth of flavor. Top it with cinnamon roll croutons and you might think I’ve gone crazy! Nope, I’m just crazy about this chili, Enjoy!
Course: Entrée, Soup
Cuisine: American, Mexican
Servings: 8

Ingredients

CHILI:

  • 6 strips smoked bacon chopped
  • 1 lg. red onion chopped
  • 1/2 lg. green bell pepper seeded & chopped
  • 1/2 lg. red bell pepper seeded & chopped
  • 1 1/2 lbs. ground beef
  • 1 (15 oz.) can kidney beans drained & rinsed
  • 1 (15 oz.) can pinto beans drained & rinsed
  • 1 (15 oz.) can black beans drained & rinsed
  • 1 (15 oz.) can diced fire-roasted tomatoes with juice
  • 1 (6 oz.) can tomato paste
  • 1 jalapeño seeded and finely diced
  • 2 c. beef stock
  • 1 T. dried oregano
  • 2 tsp. ground cumin
  • 2 tsp. kosher salt
  • 1 tsp. ground black pepper
  • 1 tsp. smoked paprika
  • 2 T. chili powder
  • 1 T. Worcestershire sauce
  • 1 T. minced garlic
  • 3 cinnamon sticks

CINNAMON ROLL CROUTONS:

  • 1 (8 oz. can) crescent rolls
  • 2 T. melted butter

CINNAMON SUGAR:

  • 3 T. granulated sugar
  • 2 tsp. ground cinnamon

ICING:

  • 1/2 c. confectioners’ sugar
  • 1 T. milk

Instructions

  • In a Dutch oven, over medium heat, cook bacon until crisp, stirring often to cook evenly.
  • Remove the bacon to a paper towel-lined plate.
  • Add the onions and peppers to the pot, cook until tender. Add the ground beef, cook, until browned. Drain off any excess grease.
  • Add the remaining ingredients and cooked bacon to the pot, stir to combine. Bring to a boil, reduce heat, cover, and simmer on low for 45 minutes. Remove the cinnamon sticks.
  • Meanwhile, prepare cinnamon roll croutons. Preheat the oven to 350 degrees. Line two rimmed baking sheets with parchment paper; set aside.
  • Pop open the crescent rolls. Divide/pull crescent dough in half. Unroll each half to make two rectangles patching the seams (you should have 4 rectangles). Brush each rectangle with melted butter and sprinkle with cinnamon sugar.
  • Roll each rectangle into a log beginning with the long side. Cut into 1/2 -inch pieces (you should have about 14 pieces per log for a total of 56 cinnamon rolls). Place 28 rolls onto each prepared baking sheet.
  • Bake for 8-10 minutes until lightly golden. Cool slightly then glaze each cinnamon roll crouton with icing.
  • Ladle chili into bowls and top with cinnamon roll croutons.