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Creamy Tuscan Salmon

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Creamy Tuscan Salmon

Pan-seared salmon fillets in a creamy white wine sauce with sun dried tomatoes, onion, garlic, baby spinach and Parmesan cheese!
Course: Entrée
Cuisine: Italian
Servings: 4

Ingredients

  • 4 salmon fillets bones and skin removed
  • Salt and pepper to taste
  • 1 T. olive oil
  • 2 T. butter
  • 6 cloves garlic minced
  • 1 sm. yellow onion diced
  • 1/3 c. dry white wine or chicken broth
  • 1 (5 oz.) jar sun dried tomatoes in oil drained, sliced in strips
  • 1 3/4 c half and half
  • 3 c. baby spinach leaves
  • 1/2 c. fresh grated Parmesan cheese
  • 1 tsp. cornstarch mixed with 1 tablespoons of water (optional)
  • 1 T. chopped parsley

Instructions

  • Heat the oil in a large skillet over medium-high heat. Season the salmon fillets on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side. Once cooked, remove from the pan and set aside.
  • Melt the butter in the remaining juices left in the pan. Add in the garlic and onion, sauté until the onion is tender. Pour in the white wine or chicken broth and allow to reduce down slightly. Add the sun dried tomatoes and cook for 1-2 minutes to release their flavor.
  • Reduce the heat to low, add the half and half. Bring to a gentle simmer, while stirring occasionally; season with salt and pepper to taste.
  • Add the spinach leaves to the sauce; stir until they begin to wilt. Stir in the Parmesan cheese; allow the sauce to simmer until cheese melts. (For a thicker sauce, add the cornstarch mixture to the center of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)
  • Add the salmon back into the pan; spoon the sauce over each fillet and garnish with fresh chopped parsley.
  • Serve over rice, pasta, or steamed vegetables.

Christmas Jam

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Christmas Jam

Sweet strawberries and tart cranberries come together to make one delicious jam! Simply add a cute tag with ribbon and you've got the perfect gift for the holidays!
Course: Canning
Cuisine: American
Servings: 14 half pints

Ingredients

  • 2 (20 oz.) pkg frozen unsweetened whole strawberries
  • 1 lb. fresh cranberries
  • 5 lbs. granulated sugar
  • 2 (3 oz.) pouches liquid fruit pectin

Instructions

  • Have your sterilized jars, rims, bands and canning tools ready.
  • Working in batches, pulse the strawberries and cranberries in a food processor. Pulse until desired consistency, smooth or chunky, I prefer chunks of fruit in my jam.
  • Pour the processed fruit and sugar into a large heavy-bottom pot over medium high heat; stir to combine. Bring the fruit and sugar mixture to a full rolling boil. Boil for 1 minute.
  • Remove the pot from the heat and stir in pectin. Allow the jam to cool for 5 minutes, and then skim off the foam.
  • Ladle the hot jam mixture into sterile half-pint jars, leaving a 1/4-inch headspace. Wipe jar rims clean, cover with hot lids and screw down the bands fingertip tight.
  • Process the jars for 10 minutes in a water bath.
  • Cook’s Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
  • Once sealed, add a cute label for gift giving.

Notes

Adapted from A Family Feast

Peanut Butter and Jelly Thumbprint Cookies

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Peanut Butter and Jelly Thumbprint Cookies

The only thing better than a peanut butter and jelly sandwich is our peanut butter and jelly cookies! Enjoy with a tall glass of milk!
Course: Dessert
Cuisine: American
Servings: 3 dozen

Ingredients

  • 1 1/4 c. all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 c. creamy peanut butter
  • 1/2 c. unsalted butter softened
  • 1/3 c. granulated sugar plus more for rolling
  • 1/3 c. dark brown sugar packed
  • 1 lg. egg
  • 1 tsp. vanilla extract
  • 1/2 c. raspberry jam

Instructions

  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
  • In a large bowl, using an electric hand mixer, beat peanut butter and butter on medium speed until smooth. Add granulated and brown sugar, beat until light and fluffy. Add the egg and vanilla, beat until well combined. Reduce speed to low and gradually add dry ingredients, beat until well incorporated. Cover the bowl and refrigerate for 1 hour.
  • Preheat oven to 350 degrees. Line 3 baking sheets with parchment paper; set aside.
  • Scoop level tablespoons of dough and roll into balls. Roll each ball in granulated sugar, and transfer to prepared baking sheets, spacing about 2 inches apart.
  • Bake cookies for 10 minutes. Remove from the oven. Using back of a 1/2 teaspoon or your thumb, make rounded indentation in top of each cookie. Return to oven, and bake until edges are golden, about 5-6 minutes more. Transfer sheets to wire racks, and let cool completely.
  • Heat jam in a small microwaveable bowl for 15 seconds; stir until smooth. Spoon about 1/2 teaspoon into each indentation.
  • Cookies can be stored in a single layer for up to 1 week.

Chocolate Pretzel Snowmen

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Chocolate Pretzel Snowmen

How cute are these sweet and salty chocolate covered pretzels!?!
Course: Dessert
Cuisine: American
Servings: 18

Ingredients

  • 2 oz. Wilton’s orange candy melts melted
  • 1 (12 oz.) bag Snyder's of Hanover Pretzel Dipping Sticks
  • 1 (12 oz.) pkg. Wilton’s white candy melts melted
  • 8 oz. Wilton’s dark cocoa candy melts melted
  • 18 jumbo snowflake sprinkles

Instructions

  • Line 3 baking sheets with parchment paper; set aside.
  • Melt orange candy in a small bowl according to package directions. Spoon melted candy in a piping bag fitted with a small circle tip. Pipe 18 small triangle shaped orange carrot noses onto a prepared baking sheet. Refrigerate for 5 minutes. Remove from refrigerator and peel them off the paper; set aside.
  • Melt white chocolate candy in a small deep bowl according to package directions. Dip one pretzel into white chocolate, leaving the top edge un-coated. Set on prepared baking sheet. Quickly dip 5 more pretzels, setting them next to each other for a total of six per snowman. Repeat until you have 18 sets of 6. Refrigerate for 3-5 minutes until the chocolate sets.
  • Melt dark chocolate candy in a small deep bowl according to package directions. Dip the un-coated part of the pretzels in dark chocolate. Set on prepared baking sheet.
  • Using a fork, dip one whole pretzel in dark chocolate and set it across the snowman creating the brim of the hat. Refrigerate for a few minutes until hardened.
  • Attach one orange carrot nose to each snowman's face and a white snowflake on each hat; pipe dark chocolate dots for the eyes and mouth.

Christmas Pretzel Rods

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Christmas Pretzel Rods

Festive and fun chocolate dipped pretzel rods with assorted Christmas sprinkles.
Course: Dessert
Cuisine: American
Servings: 24

Ingredients

  • 1/2 c. crushed candy canes
  • Assorted Christmas Sprinkles nonpareils, jimmies, nuts, etc.
  • 1 (11 oz.) pkg. white chocolate chips melted
  • 24 pretzel rods

Instructions

  • Line two baking sheets with parchment paper; set aside.
  • Place crushed candy canes and assorted sprinkles into separate shallow bowls or plates (I used paper plates).
  • Melt chocolate in a microwave-safe mug or tall glass; cook on high for 1 to 2 minutes, stirring every 30 seconds just until melted.
  • Dip pretzel rod ends into melted chocolate, scraping the back side against the glass, allowing chocolate to drip back into the mug/glass then roll in desired toppings until fully coated.
  • Set on prepared baking sheets then chill in the refrigerator for 5-10 minutes until chocolate is set.
  • Store on 2 x 10-inch cello bags for gift giving or an air tight container.
  • Cook’s Note: Semisweet or milk chocolate can be used in place of white chocolate if desired.

Creamy Cauliflower Soup

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Creamy Cauliflower Soup

A smooth, creamy, comforting soup loaded with your choice of toppings!
Course: Soup
Cuisine: American
Servings: 4

Ingredients

  • 2 T. butter
  • 1 med. yellow onion chopped
  • 2 lg. potatoes peeled and chopped
  • 2 carrots peeled and chopped
  • 3 cloves garlic minced
  • 3 c. chicken stock or vegetable stock
  • 1 head cauliflower cored and chopped
  • 1 c. heavy cream or half-and-half
  • 1/2 c. grated Parmesan cheese
  • 2 tsp. dried thyme divided
  • Sea salt and fresh ground pepper to taste
  • Croutons for garnish (optional)
  • Additional toppings: (see below)

Instructions

  • Peel and chop all veggies before you begin; set aside.
  • In a large heavy-bottomed pot, melt the butter over medium heat. Add onion and cook until translucent, about 5 minutes. Add potatoes and carrots and cook 5 minutes more. Add garlic, and cook 1 more minute.
  • Add stock and bring to a boil. Stir in cauliflower, cover, and reduce heat to a simmer. Let cook until vegetables are tender, 15-20 minutes.
  • Puree using an immersion blender or in batches in the blender. Return pureed soup to pot over low heat, and stir in the cream, Parmesan cheese, and 1 teaspoon of thyme. Season soup with salt and pepper to taste.
  • Ladle soup into bowls, sprinkle with additional thyme and garnish with croutons, if using. Enjoy!
  • Additional Toppings: Roasted cauliflower florets, roasted chickpeas, crispy bacon, cheddar cheese or green onions.

Checkerboard Cookies

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Checkerboard Cookies

Everybody loves these chocolate and vanilla shortbread cookies in a fun checkerboard design!
Course: Dessert
Cuisine: American
Servings: 2 dozen

Ingredients

  • 3 c. all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 c. unsalted butter at room temperature
  • 1 c. granulated sugar
  • 1 lg. egg lightly beaten
  • 1 tsp. vanilla extract
  • 2 1/4 tsp. instant espresso powder
  • 2 oz. bittersweet chocolate melted
  • 1 T. cocoa powder

Instructions

  • In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar until well blended, 1 to 2 minutes. Add egg and vanilla extract, beat until well combined.
  • With the mixer on low, gradually add the flour mixture, scraping down sides of bowl, until combined. Remove half of the dough; set aside.
  • Add espresso powder, melted chocolate and cocoa powder to the remaining dough, beat until well combined.
  • Remove the chocolate dough from the mixer and shape into a squared off block, about 2-inches tall and wide, and 6 inches long. Do the same with the vanilla dough. Wrap both chocolate and vanilla dough in plastic wrap, separately, place on a baking sheet and refrigerate for 1 hour.
  • Cut each block into equal thirds lengthwise, then into thirds lengthwise again for checkering (a ruler comes in handy for this step).
  • Place 3 strips of dough on a piece of plastic wrap, alternating white and chocolate strips. Gently press strips together. Repeat steps forming second and third layers, alternating colors to create a checkerboard effect. Wrap assembled log in plastic. Repeat process for second log, reversing color pattern. Refrigerate 30 minutes, or freeze 15 minutes.
  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a Silpat baking mat.
  • Slice each log into 1/4-inch-thick slices; place on baking sheet. Bake 10 to 12 minutes. Remove baking sheet from oven, and let cookies cool 2 minutes. Transfer cookies to a wire rack to cool completely.

Christmas Gumdrops

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Christmas Gumdrops

Sweet red cherry and green lime gumdrops in fun Christmas shapes!
Course: Dessert
Cuisine: American
Servings: 40 candies

Ingredients

  • 2 1/2 c. granulated sugar divided
  • 1 1/2 c. unsweetened applesauce
  • 1 (6 oz.) pkg. red cherry or green lime Jell-O
  • 2 envelopes unflavored gelatin (1/2 oz.)
  • 1 tsp. lemon juice

Instructions

  • Coat a 9 x 13-inch baking dish with cooking spray; set aside.
  • Combine 2 cups sugar, applesauce, Jell-O, unflavored gelatin and lemon juice in a large saucepan. Stir to combine. Let stand for 1 minute.
  • Bring to a boil over medium heat stirring constantly. Boil for 1 minute and then immediately pour into prepared baking dish. Refrigerate until firm, about three hours or overnight.
  • Cover a large baking sheet with parchment paper and sprinkle with remaining 1/2 cup sugar.
  • Loosen the sides of the gelatin with a spatula and carefully invert onto the sugar-coated parchment paper.
  • Use mini Christmas cookie cutters dipped in sugar to cut out gumdrops.
  • Leave the cutout gumdrops on top of the sugar-coated parchment paper 1-3 days or until just slightly sticky.
  • Roll the gumdrops in the remaining sugar and store in an airtight container.

Notes

Adapted from Mom On Timeout

White Chocolate Peppermint Sugar Cookies

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White Chocolate Peppermint Sugar Cookies

Peppermint sugar cookies, dipped in white chocolate, sprinkled with crushed peppermint candies!
Course: Dessert
Cuisine: American
Servings: 30 cookies

Ingredients

  • 2 3/4 c. all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1/2 tsp. cream of tartar
  • 1 c. unsalted butter softened
  • 1 lg. whole egg
  • 1 lg. egg yolk
  • 1 tsp. vanilla extract
  • 3/4 tsp. peppermint extract
  • 2 1/2 c. white chocolate chips
  • 2 T. vegetable shortening
  • 1/3 c. peppermint candies or candy canes, finely crushed

Instructions

  • Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper; set aside.
  • COOKIES: In a medium mixing bowl, whisk together flour, baking soda, salt and cream of tartar until combined; set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, cream together sugar and butter until combined. Add 1 whole egg, egg yolk, vanilla and peppermint extracts; beat until combined. With mixer set on low speed slowly pour in dry ingredients, when the dough starts to come together, stop the mixer and scrape down the sides and bottom. Continue to beat until just combined.
  • Scoop out 1 1/2 tablespoons of dough at a time and roll into a balls. Transfer 8 dough balls to a prepared baking sheet and space 2-inches apart. Keep remaining dough balls chilled until ready to bake.
  • Bake for 10 to 11 minutes, cookies should appear slightly under-baked. Remove from the oven and allow to rest for several minutes on the baking sheet, transfer to a wire rack to cool completely.
  • WHITE CHOCOLATE: Place chocolate chips and shortening in a microwave safe bowl; Heat in the microwave on 50% power for 20 second intervals, stirring well between intervals, until the chocolate is melted and smooth.
  • Dip cooled cookies half way into white chocolate; allow excess chocolate to run back into the bowl, gently scraping the bottom of the cookie along edge of the bowl. Transfer cookies to wax or parchment paper and immediately sprinkle with peppermint bits.
  • Allow cookies to set at room temperature or in the refrigerator. Store cookies in an airtight container. Yields 30 cookies

Caramel Apple Pie Cookies

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Caramel Apple Pie Cookies

These adorable cookies resemble mini apple pies. A wonderful addition to your cookie collection!
Course: Dessert
Cuisine: American
Servings: 14 cookies

Ingredients

COOKIES:

  • 1 (14.1 oz.) pkg. Pillsbury refrigerated pie crust
  • 1 sm. jar caramel sauce
  • 1 (20 oz.) can apple pie filling
  • 1 lg. egg lightly beaten

CINNAMON SUGAR:

  • 2 T. granulated sugar
  • 1 1/2 tsp. cinnamon

Instructions

  • Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
  • Slowly and gently unroll one pie crust, place on a lightly floured work surface. Roll out the dough a little bit to slightly increase the surface area. Spread a thin layer of caramel sauce over the crust, about 2 tablespoons.
  • On a clean cutting board, dice up the apple pie pieces. Spread some of the apple pie filling over the caramel sauce.
  • Note: You don't need the whole can. Use more apples than filling.
  • Lightly flour a large piece of parchment paper, roll out the second pie crust slightly as before. Use either a pastry cutter or a knife to cut 1/2-inch wide strips.
  • Weave the strips to make a lattice top for the cookies.
  • Gently lift the parchment paper and slide the lattice top over the filling.
  • Brush a little of the egg wash across the strips on the cookies and sprinkle with cinnamon sugar.
  • Using a 2 1/2-inch round cookie cutter, cut out the caramel apple pie cookies, you should end up with 14 cookies. Use a thin spatula to carefully transfer the cookies to the prepared baking sheets. (7 per sheet)
  • Bake for 20-25 minutes until golden brown.
  • Don’t forget to bake up the leftover scraps, too!

Salted Caramel Coconut Thumbprint Cookies

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Salted Caramel Coconut Thumbprint Cookies

Delicious shortbread cookies, rolled in coconut, filled with sweet caramel, and a pinch of sea salt!
Course: Dessert
Cuisine: American
Servings: 32 cookies

Ingredients

  • COOKIES:
  • 1 3/4 c. sweetened shredded coconut
  • 1 lg. egg beaten
  • 1 c. cold unsalted butter diced into small cubes
  • 1/2 c. granulated sugar
  • 1/4 tsp. salt
  • 2 tsp. real coconut extract
  • 2 c. all-purpose flour
  • CARAMEL FILLING:
  • 28 Kraft soft caramels
  • 3 1/2 T. heavy cream
  • coarse sea salt for sprinkling

Instructions

  • COOKIES: Preheat oven to 350 degrees. Line 3 baking sheets with parchment paper.
  • Pour coconut into a small mixing bowl; set aside. In a separate small bowl, whisk egg until well blended; set aside.
  • Add butter, sugar and salt to the bowl of an electric stand mixer fitted with the paddle attachment. Beat on medium speed until well combined, scraping down the bowl occasionally. Pour in coconut extract. With mixer on low speed slowly add in flour and mix just until combined.
  • Scoop out dough an even tablespoon at a time and shape into balls. Roll each dough ball in egg mixture then roll in coconut, gently pressing coconut onto cookies to help it stick better.
  • Transfer cookies to prepared baking sheets spacing at least 1-1/2 inches apart. Make indentation in each cookie with your thumb or forefinger. Transfer baking sheet to freezer and chill for 10 minutes, or refrigerate 30 minutes.
  • Transfer 1 baking sheet to oven and bake for 8-9 minutes. Remove from oven and re-indent cookies using the back of a rounded 1/2 teaspoon (at this point, if the coconut is browning too much your oven probably cooks too hot, simply tent the cookies with foil and proceed as directed).
  • Return cookies to oven and continue to bake for an additional 8-9 minutes until the coconut is golden brown on edges and cookies have baked through. Cool on baking sheet for several minutes then transfer to a wire rack to cool completely.
  • CARAMEL FILLING: Add caramels and cream to a small microwave safe bowl; heat mixture in the microwave for 30 second intervals, stirring well between intervals, until the caramel filling is melted and smooth.
  • Cool caramel for a minute or two, then spoon caramel into the indentations in the cookies. Sprinkle caramel lightly with sea salt before it starts to set.
  • Store cookies in an airtight container at room temperature.

Chocolate Macarons with White Chocolate Peppermint Cream

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Chocolate Macarons

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Chocolate Macarons with White Chocolate Peppermint Cream

These delicate French pastries are crisp on the outside, sweet and tender on the inside. Here we’ve filled them with white chocolate peppermint cream.
Course: Dessert
Cuisine: French
Servings: 25 cookies

Ingredients

  • CHOCOLATE MACARONS:
  • 2 c. confectioner's sugar
  • 1 c. almond flour or almond meal
  • 3 T. unsweetened cocoa powder
  • 1/4 tsp. fine sea salt
  • 3 lg. egg whites at room temperature
  • 1 pinch cream of tartar
  • 3 T. fine granulated sugar
  • WHITE CHOCOLATE PEPPERMINT CREAM:
  • 3 oz. white chocolate chopped
  • 2 T. heavy cream
  • 1 T. butter
  • 1/4 tsp. peppermint extract

Instructions

  • Line two baking sheets with silicone mats or parchment paper; set aside. Fit a large pastry bag with a 1/2-inch round tip; set aside.
  • CHOCOLATE MACARONS: Place the powdered sugar, almond flour, cocoa powder, and salt in a food processor fitted with a blade attachment and pulse several times to aerate. Process until fine and combined, about 30 seconds. Sift through a flour sifter into a large bowl; set aside.
  • Make a meringue by placing the egg whites in the clean bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until opaque and foamy, about 30 seconds. Add the cream of tartar, increase the speed to medium high, and beat until the egg whites are white in color and hold the line of the whisk, about 1 minute. Continue to beat, slowly adding the granulated sugar, until the sugar is combined, the peaks are stiff, and the whites are shiny, about 1 minute more. (Do not over whip.) Transfer the meringue to a large bowl.
  • Using a rubber spatula, gently fold the dry mixture into the egg whites in four batches until the dry ingredients are just combined. With the final addition, stop folding when there are no traces of egg whites, the mixture runs like slow-moving lava, and it looks like cake batter. (Do not over mix.)
  • Transfer the batter to the pastry bag. Pipe 1-1/4-inch rounds, about 1 inch apart onto the prepared baking sheets about 25 per sheet. Pick up the baking sheets and bang them against the work surface to help create the Macaron base, or foot. Let the rounds sit at room temperature for 30 minutes to dry the tops and ensure even cooking.
  • Heat the oven to 350 degrees and arrange a rack in the middle. Bake the Macarons one sheet at a time for 7 minutes. Rotate the sheet and cook for 7 minutes more. Transfer the sheet to a rack to cool completely.
  • WHITE CHOCOLATE PEPPERMINT CREAM: In a small microwavable bowl, combine chopped chocolate, cream and butter; microwave in 30 second intervals, stirring, until smooth. Stir in peppermint extract. Allow to cool a bit.
  • To assemble the Macarons, take two cookies and sandwich them together with cream filling. While you can serve the Macarons the day they are made, these cookies really need to mature for a day or two in the refrigerator. Bring to room temperature before serving.

Cranberry Orange Shortbread Cookies

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Cranberry Orange Shortbread Cookies

These sweet, buttery, cranberry orange shortbread cookies are sure to be a holiday favorite with your family and friends!
Course: Dessert
Cuisine: American
Servings: 2 dozen

Ingredients

  • 1 c. butter softened
  • 3/4 c. granulated sugar plus more for sprinkling
  • 1 tsp. almond extract
  • Zest of 1 orange
  • 2 T. orange juice
  • 2 1/2 c. all-purpose flour
  • 1/2 c. dried cranberries finely chopped

Instructions

  • Place the butter and sugar in the bowl of an electric stand mixer, fitted with a whisk attachment and beat on medium-low speed until smooth and creamy. Add almond extract, orange zest and juice.
  • Slowly add flour, stopping and scraping the sides of the bowl as needed. Add cranberries, mix until just combined.
  • Use your hands to knead the dough until it comes together to form a ball. Divide dough in half and shape into two disks, wrap each in plastic wrap. Refrigerate for 1 hour.
  • Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.
  • Place a dough disk between 2 sheets of parchment paper; roll the dough out to a 1/4-inch thickness. Use a 2 1/2-inch fluted or round cookie cutter to cut shapes. Repeat with the second dough disk.
  • Place the unbaked cookies on the prepared baking sheets, sprinkle with sugar and bake for 10 to 12 minutes, or until just beginning to turn golden around the edges. Do not over bake!
  • Let cookies cool for several minutes on baking sheet before removing to cooling rack. Let cool completely.
  • Store cookies in an airtight container for 3 days or freeze for up to 3 months.

Christmas Cornflake Wreaths

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Christmas Cornflake Wreaths

Deck your holiday cookie platter with these marshmallows and Corn Flakes cereal treats!
Course: Dessert
Cuisine: American
Servings: 16

Ingredients

  • 1/3 c. butter
  • 4 c. miniature marshmallows
  • 1/2 tsp. Wilton's green food coloring gel
  • 6 c. corn flakes
  • 1 handful Red Hots cinnamon candies

Instructions

  • Line two baking sheets with parchment paper; set aside.
  • Measure corn flakes into a large bowl; set aside.
  • In a large pot, melt butter over low heat. Once melted, add the marshmallows and stir continuously until completely melted. Stir in food coloring. Remove the pot from the heat. Add cornflakes, stir until well coated
  • Working quickly, using an ice cream scoop, place dollops of the corn flake mixture onto prepared baking sheets. Grease your clean hands with butter or cooking spray. Use your fingers to shape each dollop into a wreath.
  • Top each wreath with 3 cinnamon candies.

Christmas Cowboy Cookies

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Christmas Cowboy Cookies

These sweet, buttery cookies are loaded with red and green M&M's, chocolate chips, rolled oats, and toasted pecans.
Course: Dessert
Cuisine: American
Servings: 24 cookies

Ingredients

  • 1 1/3 c. all-purpose flour
  • 1 c. old-fashioned rolled oats
  • 1/2 c. brown sugar packed
  • 1/2 c. granulated sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tp. salt
  • 1 lg. egg lightly beaten
  • 1/2 c. butter softened
  • 1 tsp. vanilla extract
  • 3/4 c. M&M candies red & green
  • 3/4 c. semi-sweet chocolate chips
  • 1/2 c. toasted pecans optional, but recommended

Instructions

  • Preheat oven to 375 degrees. Line two baking sheets with parchment paper, set aside.
  • In a large mixing bowl, stir together flour, oats, sugars, baking powder, baking soda and salt. Add slightly beaten egg, softened butter and vanilla. Use a large spoon to work it all together.
  • Stir in M&M’s, chocolate chips and pecans, if using. You may need to use your hands to get everything incorporated.
  • Roll the cookie dough into 1 1/2 inch balls, place on prepared baking sheet, pressing them down slightly with your hand. Bake for about 10-12 minutes.

Leftover Turkey Hash

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Leftover Turkey Hash

Round two Thanksgiving recipe! Sautéed veggies, sweet potatoes, and leftover turkey topped with a fried egg, Enjoy!
Course: Breakfast, Entrée
Cuisine: American
Servings: 6

Ingredients

  • 2 T. olive oil
  • 1 sm. onion chopped
  • 1 med. sweet potato peeled and chopped
  • 1 lb. leftover turkey chopped
  • 1 sm. red bell pepper chopped
  • 1 sm. green bell pepper chopped
  • 1 jalapeño seeded and sliced
  • 1 tsp. ground chili powder
  • 1 tsp. ground cumin
  • 1 tsp. smoked paprika
  • 1 tsp. kosher salt
  • 1 T. butter
  • 6 med. eggs optional
  • c. chopped fresh cilantro leaves

Instructions

  • In large skillet, heat oil over medium heat. Add onions and sweet potatoes; cook until potatoes begin to soften and onions are translucent about 5-7 minutes.
  • Stir in turkey, bell peppers, jalapeño, chili powder, cumin, paprika and salt. Reduce heat, cover and cook, stirring occasionally, until turkey is heated through and veggies are tender.
  • Meanwhile, in a separate skillet, melt butter over medium heat and fry 6 eggs to desired doneness. We like the yolk runny. Serve immediately over hash.
  • Sprinkle fresh chopped cilantro over all, Enjoy!

Cranberry Celebration Salad

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5 from 5 votes

Cranberry Celebration Salad

Not a fan of traditional cranberry sauce? Then you must try our cranberry salad loaded with fresh cranberries, crushed pineapple, diced celery, chopped walnuts and cherry Jell-o! We think you'll be pleasantly surprised!
Course: Salad, Side Dish
Cuisine: American
Servings: 8

Ingredients

  • 1 (1 lb.) bag fresh cranberries
  • 1 c. granulated sugar
  • 1 c. water
  • 1 (3 oz.) pkg. cherry Jell-O
  • 1 (15 oz.) can crushed pineapple drained
  • 1 T. lemon juice
  • 1 c. diced celery
  • 1/2 c. chopped walnuts

Instructions

  • In a saucepan, bring cranberries, sugar, and water to a boil over medium-high heat until the berries begin to pop and syrup begins to form. Remove from heat and cool.
  • In a separate saucepan, over low heat, whisk together 1 cup of the cranberry syrup with cherry Jell-O until dissolved. Remove from heat and cool slightly.
  • Stir the cooled cranberries with remaining syrup into the cooled Jell-O mixture. Add crushed pineapple, lemon juice, chopped celery and walnuts.
  • Pour into a serving bowl, cover and chill for 4 hours or overnight. Stir just before serving.

Chicken and Rice Soup

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Chicken and Rice Soup

Homemade soup in less than 40 minutes! This was my favorite soup growing up. It always made me feel better on a cold blustery day!
Course: Soup
Cuisine: American
Servings: 8

Ingredients

  • 1 c. jasmine rice (I’ve also used brown rice)
  • 1 T. olive oil
  • 1 sm. onion chopped
  • 3 carrots chopped
  • 3 stalks celery chopped
  • 3 cloves garlic minced
  • 2 tsp. dried parsley
  • 1 tsp. dried thyme leaves
  • 1/2 tsp. dried rosemary leaves
  • 1/2 tsp. dried sage leaves
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 9 c. low sodium chicken broth
  • 3 boneless skinless chicken breasts
  • 1 bay leaf
  • 2 T. butter optional, but recommended

Instructions

  • Cook rice according to package directions; set aside.
  • Meanwhile, heat olive oil in a large pot over medium heat. Add onions, carrots and celery; sauté veggies for 2-3 minutes. Add minced garlic, parsley, thyme, rosemary, sage, salt and pepper, stir to combine.
  • Pour in chicken broth. Add chicken breasts, bay leaf and butter; bring to a boil reduce heat to simmer for 20 minutes.
  • Remove chicken from the pot and shred or cut into cubes. Return chicken to the pot, and cook for an additional 10 minutes.
  • Scoop rice into bowls, ladle soup over rice and enjoy! Serve with buttered crackers or crusty French bread.
  • Cook’s Note: Alternately, you could cook the rice with the soup, but I prefer to cook it separately, so it doesn’t get too mushy, it’s entirely up to you.