Sweet Potato Casserole with Marshmallows and Streusel

This Sweet Potato Casserole is a super popular side dish for the holidays. Mashed sweet potatoes topped with toasted marshmallows and a brown sugar streusel.
Mashed sweet potato casserole topped with toasted marshmallows and a brown sugar-cinnamon-pecan streusel. The perfect side dish for Thanksgiving or any other holiday celebration.
Sweet Potato Casserole with Marshmallows and Streusel

INGREDIENTS:
Mashed Sweet Potatoes:

  • 1/4 cup milk or half and half
  • 2 tablespoons brown sugar
  • 3 to 3- 1/4 pounds sweet potatoes* peeled and chopped into large chunks, see note
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon ground cinnamon or pumpkin pie spice
  • salt to taste

Topping;

  • 4 tablespoons unsalted butter softened
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup chopped pecans
  • 2 -3 cups mini marshmallows or more, if you'd like
  • 1/4 cup brown sugar
  • 1/4 cup all purpose flour for a sturdier streusel add and additional heaping tablespoon of flour
Sweet Potato Casserole with Marshmallows and Streusel


INSTRUCTIONS:
Mashed Sweet Potatoes:

  1. Preheat oven to 375°F. Grease a 2 or 2 1/2 quart casserole dish (preferably a rectangle or oval so there's a decent surface area for the topping; I use an 8x11) and set aside.
  2. Place the sweet potatoes in a large pot, cover with water, and boil until tender (about 7 minutes, depending on the size). Drain really well and return to the pot. Add butter, milk, cinnamon, brown sugar and salt to the potatoes and mash until smooth. Use a hand mixer, if desired, to make them extra smooth. Taste the potatoes and add additional seasonings, if desired.
  3. Transfer the mashed potatoes to the prepared casserole dish. Place in the oven until heated through (if they're already warm it will only take a few minutes). While the sweet potatoes are heating, prepare the topping.

Topping:

  1. In a medium bowl, combine butter, brown sugar, flour, cinnamon and salt (I use a fork or rubber spatula to stir and mash the mixture), then mix in pecans.
  2. Remove the sweet potatoes from the oven. Top with half the marshmallows, then sprinkle half the streusel over the marshmallows (pinching pieces together with your fingers). Top with the other half of the marshmallows and sprinkle the remaining streusel over the top. Place back into the oven for 8-15 minutes, until the topping is bubbly and golden brown (keep an eye on it so the marshmallows don't burn). You can also place it under the broiler very briefly to add a little more color to the marshmallows. Note: the longer it is in the oven the more likely that the marshmallows will begin to melt. Allow to sit at room temperature for several minutes before serving.

Pecan Thumbprint Cookies

There’s just something about the flavor of pecan that’s great around the holidays, or any time of year for that matter. Likewise, sugar cookies are always a go-to for holiday baking. This is why we’re making pecan thumbprint sugar cookies! Yes, we’re baking thumbprint sugar cookies with a homemade, easy pecan pie filling – delish!
No matter which way the cookie crumbles, you’ll love these pecan thumbprint cookies with pecan pie filling. They’re easy to make and will please the whole family. Let’s get to it and make a big batch of delicious pecan thumbprint sugar cookies!
Pecan Thumbprint Cookies

INGREDIENTS:
Filling:

  • 3 tbs butter
  • 3 tbs honey
  • 1/4 cup packed light brown sugar
  • 1/2 cup pecans finely chopped

Cookies:

  • 1/2 cup sugar + sugar for rolling the dough in
  • 1 and 1/3 cup flour
  • 10 tbs 1 stick + 2tbs butter, softened to room temp
Pecan Thumbprint Cookies


INSTRUCTIONS:
Filling:

  1. Combine butter, brown sugar and honey in a sauce pan over medium heat, stirring occasionally until you've just reach a boil.
  2. Remove the pan from the heat, stir in the pecans and set aside to cool while you prepare your cookies.

Cookies:

  1. Preheat oven to 350 degrees; prepare baking sheet
  2. In a bowl, beat sugar and butter until well incorporated
  3. Add flour and continue beating until well mixed; dough will be crumbly do not over mix
  4. Knead dough with your fingers into 1 inch balls, roll them in sugar, then shape them into disks. Press your finger into the middle of the dough to make a well, almost to the bottom of the cookie
  5. Place cookies on prepared baking sheet, about 1 to 2 inches apart
  6. Bake for 8 minutes, remove from oven
  7. Re-press wells if needed; drop 1/4 tsp of pecan pie filling in each cookie, do not overfill
  8. Return to oven and bake for an additional 4 to 6 minutes; total bake time 12-14 minutes
  9. Cookies are done when they have a dry appearance, cookies do not brown
  10. Cool cookies for 5 minutes on baking sheet, move to cooling rack; serve

Raspberry Cream Pie

This raspberry cream pie has been a long time in the making. After remaking this recipe several times to get it just right, I am so glad to finally share it with you all because it’s one of my personal favorites.
The recipe is simple with simple ingredients but this pie does need lots of refrigeration time for the layers to thicken. Please read through the recipe so you can plan ahead.
But because it’s a make-ahead pie it’s perfect for gatherings and Thanksgiving! I love having this sweet, tart, and creamy pie at my own Thanksgiving dessert table.
Raspberry Cream Pie

INGREDIENTS:

  • 1 (6 oz) ready-to-use Graham Cracker or Shortbread Crust

Cheesecake Layer:

  • 1/2 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream
  • 4 oz cream cheese, softened
  • 1/3 cup powdered sugar

Raspberry Layer:

  • 1 cup granulated sugar
  • 1 bag (12 oz) frozen raspberries
  • 3 tablespoons water
  • 3 tablespoons cornstarch
  • additional whipped cream & fresh raspberries for garnish
Raspberry Cream Pie


INSTRUCTIONS:

  1. In a bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat together with a hand mixer until combined and creamy.
  2. In a separate smaller bowl, beat the heavy whipping cream for several minutes until stiff peaks form. Add the whipped cream to the cream cheese mixture and beat together until well combined.
  3. Evenly spread the whipped cream cheese mixture into the bottom of the prepared cracker crust. Cover with the lid and refrigerate for 6-8 hours.
  4. Start preparing the raspberry layer.
  5. Stir the water and cornstarch together with a fork in a small bowl.
  6. In a saucepan over medium-high heat, combine the sugar and frozen raspberries. Stir together and cook for several minutes until it's boiling. Once boiling, add the water/cornstarch mixture and stir. Let this mixture boil for 2 minutes.
  7. Turn off the heat and let the raspberry mixture cool for about 30 minutes in the pan. Transfer it to a Tupperware dish and let refrigerate alongside the cream cheese pie.
  8. After the 6-8 hour fridge time, evenly spread the cooled raspberry mixture (that was in the fridge too) over the cream cheese layer. Cover with lid and refrigerate overnight.
  9. If wanted, serve with additional whipped cream and fresh raspberries.

Mini Jalapeno Popper Egg Rolls

If you love Jalapeno poppers.. you are going to go crazy for these!  Crispy, creamy, cheesy and spicy…  pretty much everything you need to concoct the perfect bite!
I’m kind of addicted to spice..  I use Sriracha like ketchup and can’t really eat anything without adding some sort of heat to it.  One of the all time favorite recipes on this site is Jalapeno Popper Dip so I know you guys like it a little spicy too!
This appetizer is easy to make, you’ll want to make sure the cheese is really well sealed so it doesn’t leak into the oil causing splatters.  These egg rolls are mini (about 2″ long) so they use wonton wrappers and not egg roll wrappers.  Wonton wrappers can be found in most grocery stores in the produce area (or near the tofu).  If you don’t see them, be sure to ask because most stores do have them!
Mini Jalapeno Popper Egg Rolls

INGREDIENTS:

  • 1 package wonton wrappers
  • 8 oz cream cheese softened
  • 1 cup cheddar cheese
  • 4 oz canned jalapeño peppers diced
  • vegetable oil for frying
  • 1/2 teaspoon garlic powder
  • 2 green onions finely sliced
Mini Jalapeno Popper Egg Rolls


INSTRUCTIONS:

  1. Preheat oil to 350 degrees.
  2. Combine the cream cheese, cheddar, jalapeño peppers, garlic powder and green onions.
  3. Place each wonton wrapper diagonally and add 1 tablespoon of filling. Brush a little bit of water on the edge of the wrapper and fold in half pinching to seal. Fold the sides in and roll the egg roll ensuring it is completely sealed.
  4. Drop each egg roll into the hot oil for about 3 minutes or until brown and crispy.
  5. Caution: the filling will be hot! Let cool 5 minutes before serving.


Gingerbread Cheesecake Dip

This Gingerbread Cheesecake Dip is always a party favorite for the holidays. Make it for your next holiday get together and I guarantee you’ll be the most popular person in the room!
I have another great festive dip for you to bring to holiday parties, it’s a Gingerbread Cheesecake Dip. This dip has the flavor profile of gingerbread and the rich, creaminess of cheesecake. It’s wicked easy to make and everyone’s going to love it! I think someone may have even licked the bowl clean at the last holiday party I brought this to..
Gingerbread Cheesecake Dip #cheesecake #dessert #christmas
Gingerbread Cheesecake Dip

INGREDIENTS:

  • 1 teaspoon ground cinnamon
  • dash nutmeg
  • 1/4 cup brown sugar
  • 1/4 cup powdered sugar sifted
  • 8 ounces cream cheese softened
  • 3 Tablespoons molasses
  • 1 teaspoon ground ginger
  • 4 oz Cool Whip or 1 1/2 cups freshly whipped cream
  • Graham crackers for serving

Gingerbread Cheesecake Dip #cheesecake #dessert #christmas
Gingerbread Cheesecake Dip

INSTRUCTIONS:


  1. Beat the cream cheese until smooth, about 1 minute.
  2. Pour in the sugars and molasses and beat on medium speed until smooth and combined, about 1 minute.
  3. Next add the ginger, cinnamon, and nutmeg and mix until combined.
  4. Finally, add the Cool Whip and beat until combined, about 30 seconds.
  5. Transfer dip to a serving bowl and chill until ready to serve. Serve with graham crackers. Dip can be stored in an airtight container for up to 1 week in the refrigerator.

Santa's Swirl Cookies

Delight your family and friends this season with these fun Christmas cookies I call Santa's Swirl Sugar Cookies! Easy slice and bake cookie recipe is transformed into festive treats with colored sugar and red and green nonpareils.
Of all the cookies I bake during the holiday season, Christmas sugar cookies remain on my family's most loved list. But rolled, cut-out sugar cookies are so time consuming.  I DO make them every year, because I think there would be a riot if I didn't, but every time I discover an easier way to get that sugar cookie fix for my family, I embrace it.
These slice and bake Christmas cookies sound difficult, but they are really quite easy to make.  There is a bit of rolling involved, but not quite the amount you do when you make cut-out cookies. I think they are so pretty with the swirl of color in them too!
Santa's Swirl Cookies

INGREDIENTS:

  • 2 1/2 cups all purpose flour
  • 1 cup granulated sugar
  • 1/2 tsp. salt
  • 1 cup unsalted butter, at room temperature
  • 1 tsp. pure vanilla extract
  • 1/4 tsp. almond extract
  • 1 large egg
  • red and green colored sugar
  • red, white and green nonpareils
Santa's Swirl Cookies


INSTRUCTION:

  1. In large bowl, cream butter, salt, and sugar together with an electric mixer.
  2. Add in egg and extracts. Mix in flour and beat until dough comes together.
  3. Divide dough in half. Roll out one of the halves into an 8 x 8" square and sprinkle sugars like patchwork. (see the photo in the text for reference). Roll up jelly-roll style then roll in nonpareils and wrap in tightly in plastic wrap. Repeat with other half of dough.
  4. Refrigerate rolls for 2 or more hours, or until very firm.
  5. Preheat oven to 375 degrees F. Line cookie sheets with parchment. Remove plastic wrap from rolls and slice into 1/4" slices, then lay on prepared cookie sheets about 2" apart.
  6. Bake in oven for 6 -8 minutes or until edges just start to brown. Allow to rest on cookie sheet for 2 minutes before removing to wire rack to cool completely.

Funfetti Shortbread Bites

Funfetti Shortbread Bites are a must try Christmas cookie! Buttery shortbread is dotted with sprinkles, cut into tiny squares then baked until perfect crisp and delicious. These are perfect for gifting and parties, people of all ages love them!
These tiny little shortbread cookies have quickly become a favorite cookie recipe around here! My whole is crazy about these cookies.
They’re easy to make, they only require a few basic ingredients, and they are just addictively delicious. Oh yes and I love that they are perfectly pop-able.
Everything is better when it’s mini and these cookies are no exception
These would be so fun to make for your kids on Christmas or to gift to neighbors in festive box or mug. I don’t know anyone who wouldn’t love these cookies.
They are some of my favorite cookies I’ve ever made and I know I will make them time and time again. I already plan on making them again for my family Christmas party and I’m certain they’ll be a hit!
They are easier to make then they may appear, cutting them into long rows makes it a breeze and I love that the dough only requires a quick chilling thanks to the cold butter used in the recipe.
Funfetti Shortbread Bites #christmas #snack #appetizers
Funfetti Shortbread Bites

INGREDIENTS:

  • 2 1/4 cups (318g) all-purpose flour (scoop and level flour to measure)
  • 3 Tbsp (30g) nonpareils sprinkles, divided (any color)
  • 1 cup (226g) salted butter, cold and diced into 1 Tbsp pieces*
  • 2/3 cup (142g) granulated sugar
  • 1/2 tsp almond extract
Funfetti Shortbread Bites #christmas #snack #appetizers
Funfetti Shortbread Bites 

INSTRUCTIONS:

  1. Butter a 13 by 9-inch baking dish and line with 2 sheets of parchment paper (one horizontally and one vertically. I also like to butter between parchment sheets so they stick) leaving a 1-inch over hang on all sides, set aside.
  2. In the bowl of an electric stand mixer cream together butter and sugar until well combined. Mix in almond extract. 
  3. With mixer set on low speed slowly add in flour and mix until combined (it will take a while and will appear dry and sandy at first but it will start to come together).
  4. Mix and fold in 2 1/2 Tbsp sprinkles. Press dough into an even layer in prepared pan (I did it with my hands first then used the bottom of a flat measuring cup to help smooth it out). 
  5. Chill dough in refrigerator 20 - 30 minutes. Meanwhile preheat oven to 350 degrees.
  6. Lift dough from pan using parchment overhang on all sides. Cut into 1/2-inch squares using a large sharp knife (it works best to just cut long rows). Sprinkle more sprinkles over the top if desired and gently press into dough.
  7. Transfer about 1/3 of the cookies to an unbuttered baking sheet (also do not line pan with parchment or silicone liners) and scatter cookies out spacing cookies 1/2-inch apart.
  8. Bake in preheated oven 8 - 12 minutes (keep remaining that aren't currently baking refrigerated). Repeat process with remaining bites, adding them to a cool baking sheet.
  9. Cool completely then transfer to an airtight container and store at room temperature.

Christmas Shortbread Cookies

These one-bowl, no-mixer Christmas Tree Shortbread Cookies are delicious and the pretty decorating technique is super simple!
Are you ready for one more fun Christmas cookie idea? I was in the middle of rolling and cutting out my Easy Decorated Christmas Cookies when the inspiration for these Christmas Tree Shortbread Cookies came flitting through my brain. I was so excited that, right away, I had to pull out a Christmas tree cookie cutter and some green food coloring to give the idea a try. When I showed my swirly little trees to Scott, he loved them and thought each one was a work of art. I thought you might enjoy making (and giving) these easy cookies too!
I searched for years for the perfect shortbread recipe. I wanted one that was not only buttery and melt-in-your-mouth delicious, but also one that would keep nice crisp edges when baked. I discarded one recipe after another until I discovered this one. Just the right proportion of butter, sugar and flour, as well as a small amount of cornstarch, are a few of the secrets to this delicious shortbread dough that keeps its shape in the oven.
Christmas Shortbread Cookies #christmas #cookies

INGREDIENTS:
For the cookies:

  • ½ cup powdered sugar
  • 8 ounces very soft butter
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • ¼ cup cornstarch

For the glaze:

  • ½ teaspoon vanilla
  • ¼ teaspoon peppermint extract
  • 2 colors of green gel paste food coloring
  • 2 cups powdered sugar
  • 4-5 tablespoons half and half (or milk)

Christmas Shortbread Cookies #christmas #cookies  #dessert

INSTRUCTIONS:
For the cookies:

  1. Line 2 sheet pans with parchment paper. Set aside.
  2. Place soft butter in a medium-size mixing bowl. Stir with a wooden spoon or sturdy spatula until nice and smooth. Add powdered sugar and vanilla. Mix together by hand for about 30 seconds until well blended.
  3. Add the flour and cornstarch. Stir until dry ingredients are incorporated. The dough will be a little shaggy. Turn the dough out onto a lightly floured work surface and gather into a ball.
  4. Knead 5-6 times until fairly smooth and all the small pieces are worked in. Form into a ball again and flatten with your hand to form a flat disk. Turn the disk to coat both sides with flour.
  5. Roll out the dough to an approximate 3/8-inch thickness (see Café Tips above in the post). Keep work surface, dough and rolling pin lightly dusted with flour. Cut out Christmas trees (in one or more sizes) and transfer to prepared pans with a thin, metal spatula. Re-roll scraps as many times as needed to use up the dough.
  6. Place cutouts in the refrigerator for at least one hour or up to 24 hours. When ready to bake, preheat oven to 350˚F. Remove 1 pan of cutouts from the refrigerator and bake for 12-14 minutes, or until just beginning to turn golden at the edges. Rotate pans halfway through for even browning. Repeat with the second pan of cutouts.
  7. Cool completely before icing.

For the glaze:

  1. Combine powdered sugar, 4 tablespoons half and half (or milk), vanilla and peppermint extract in a medium-size bowl. Mix until smooth. The glaze should be fairly thick, but pourable. Add a little more half and half if too thick. Taste the glaze and add more extract, if a more intense flavor is desired.
  2. Transfer the glaze to a small shallow bowl (a little bigger than your cookies). With a toothpick, swirl a small amount of two green gel food colorings through the icing in the bowl. Don’t swirl too much or the icing will become a solid color. Use a light hand with the gel food coloring. A little goes a long way!
  3. To glaze the cookies, hold onto the edge of a cookie and dip the top surface into the glaze, being sure all of the surface touches the glaze. Pull cookie straight up and out of the glaze. Allow excess glaze to drip into another bowl or plate (this will keep the glaze from getting murky) for about 30 seconds. When glaze stops dripping, quickly flip the cookie to the right side up and give it a gentle jiggle to allow the glaze to flow evenly over the surface. Repeat with remaining cookies.

Red Velvet Cream Cheese Thumbprint Cookies

The Red Velvet Lover’s Cookbook. And I cannot think of a more appropriate name
This sweet little book is chock full of over 50 amazing red velvet recipes ranging from breakfast to cookies, cakes, and pies and everything in between. I can’t wait to try the red velvet pull apart bread and cocoa rolls! And the shortbread. And the marshmallow rockslide brownies. And all of it.
Seriously. All of it.
Drop what you’re doing right now and pop on over to Amazon to order this book. And then come right back to enjoy these devilishly delicious and festive cookies!
Red Velvet Cream Cheese Thumbprint Cookies

INGREDIENTS:
FOR THE COOKIES:

  • 1 cup butter, softened
  • 1 tsp vanilla extract
  • 2 tsp cocoa powder
  • 1/2 cup brown sugar
  • 1 egg yolk*
  • 2 cups all-purpose flour
  • 4 tsp red food coloring
  • 1/2 cup granulated sugar or sanding sugar*


FOR THE FILLING:

  • 1/4 cup sugar
  • 1/8 tsp salt
  • 4 ounces cream cheese, softened
  • 1 egg yolk*
  • 1/4 tsp vanilla

Red Velvet Cream Cheese Thumbprint Cookies

INSTRUCTIONS:

  1. Preheat oven to 300ºF. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
  2. Beat together the butter, brown sugar, egg yolk, and vanilla until light and fluffy. Mix in the flour, food coloring, and cocoa powder until soft dough forms.
  3. Scoop out the dough by heaping tablespoons and roll them in the sugar* before placing on the prepared baking sheet (about 2 inches apart). Use the back of a round teaspoon to make a small indentation in the cookie dough.
  4. Bake for 10 minutes.
  5. Meanwhile, make the filling: using an electric mixer or small food processor, beat together the cream cheese, egg yolk, sugar, salt, and vanilla until smooth.
  6. After the first 10 minutes of baking, use the back of a round teaspoon to deepen the indentation in the cookies. Spoon a teaspoon of the filling into each indentation. Bake for an additional 12 minutes, until filling is set.
  7. Let cool completely before serving. Store covered and chilled.

Crispy Garlic Parmesan Brussels Sprouts

These Crispy Garlic Parmesan Brussels Sprouts are a super quick and easy side dish that compliments any meal! For those of you who love crispy brussels sprouts, this is the recipe for you.
Serve this as a side dish to Grilled Chili Lime Chicken or Creamy Spinach and Sun-dried Tomato Stuffed Chicken.
If you’re here on this blog post – it’s because you’re a fan of brussels sprouts. If you’re unsure, then this is a great recipe to try out! Much like my Roasted Balsamic Brussels Sprouts and my Cheesy Pepper Jack Roasted Brussels Sprouts recipes, this Crispy Garlic Parmesan Brussels Sprouts recipe is just as simple and delicious.
The key to getting the brussels sprouts to be crispy is in the olive oil and butter mixture, as well as the panko breadcrumbs. If you don’t have panko on hand, you can certainly use regular breadcrumbs. But I do find that they end up even more crisp with panko!
This recipe has quickly become a repeat in this house and once you try it, you’ll understand why.
It’s DELICIOUS!
Crispy Garlic Parmesan Brussels Sprouts

INGREDIENTS:

  • 1/2 tsp onion powder
  • 1/3 cup panko breadcrumbs, (or regular breadcrumbs)
  • 2 tbsp unsalted butter, (melted)
  • 2 tbsp olive oil
  • 1 1/2 lbs brussles sproouts, (ends trimmed and sliced in half)
  • 1/4 tsp pepper, (more or less to taste)
  • 1 tsp garlic powder
  • 1/2 tsp salt, (more or less - to taste)
  • 1/4 cup grated parmesan cheese
Crispy Garlic Parmesan Brussels Sprouts


INSTRUCTIONS:

  1. Preheat oven to 400 degrees F. Spray a baking sheet with nonstick spray.
  2. Trim the ends off of the brussels sprouts. If you have a mixture of large and small brussels sprouts, slice the larger ones in half or quarters. Keep the small brussels sprouts intact.
  3. If using all small brussels sprouts, slice in half or keep whole. I prefer mine sliced in half if they are not too small to get a nice crisp edge when they roast cut-side down.
  4. To a large bowl, combine the melted butter, olive oil, salt, pepper, garlic powder, and onion powder. Stir to fully combine. Add in the brussels sprouts and gently toss to thoroughly combine with the butter mixture.
  5. Next, add in the panko and parmesan cheese. Toss gently to combine.
  6. Transfer the brussels sprouts to the prepared baking sheet, making sure to create a single, spaced out layer. Arrange any sliced sprouts cut-side down.
  7. If you have any leftover breadcrumb/cheese mixture, simply sprinkle overtop of the sprouts and press down slightly to help it stick.
  8. Bake 15-20 minutes or until sprouts are fork-tender and lightly browned. Check at 15 minutes. Roasting time will vary based on the size of the sprouts. It's important to keep an eye on them to avoid burning.
  9. Best served right out of the oven. Garnish with additional parmesan cheese, if desired.

Best Brussels Sprouts

The best way to make Brussels sprouts, caramelized with honey and Dijon mustard on the stovetop.  Super easy and guaranteed to turn a Brussels sprouts hater into a fan.
It’s easy to prepare fresh sprouts.  With a sharp paring knife, trim off the ends.  Remove any outer leaves that are discolored, yellowed or brown.  Then rinse under cold water.  Cut sprouts in half, through the stem, and keep any leaves that fall off in the process.  They make the best little crispy pieces.  They’re ready to go now.
Best Brussels Sprouts

INGREDIENTS:

  • 1 tbsp unsalted butter
  • 1 tbsp olive oil ~ or about 2 tbsp or more of bacon drippings, instead of butter and oil
  • Kosher salt and fresh cracked pepper
  • 1 lb Brussels sprouts
  • 1 tbsp good quality Dijon mustard
  • 1 tbsp honey ~ I really do just eyeball the amounts of mustard and honey
Best Brussels Sprouts


INSTRUCTIONS:

  1. Over medium high heat, melt butter and olive oil in large nonstick pan.
  2. Add brussels sprouts, toss to mix and add a sprinkle of kosher salt. Cook and stir until brown and crisp-tender
  3. Stir in mustard and honey until well combined and caramelized, a minute or two. Season with salt and pepper. Enjoy.

Cranberry Brie Bites

Our love for crescent roll recipes is no secret. Why make dough from scratch when everyone loves the canned stuff?! These little guys are the perfect appetizer to make during the holidays. Be warned: It'll forever change the way you think about brie.
Cranberry Brie Bites

INGREDIENTS:

  • 1/2 c. whole berry cranberry sauce
  • 1 (8-oz.) tube crescent dough
  • 1 (8-oz.) wheel of brie
  • 1/4 c. chopped pecans
  • Cooking spray, for pan
  • Flour, for surface
  • 6 sprigs of rosemary, cut into 1" pieces.


Cranberry Brie Bites
INSTRUCTIONS:

  1. Preheat oven to 375° and grease a mini muffin tin with cooking spray. On a lightly floured surface, roll out crescent dough, and pinch together seams. Cut into 24 squares. Place squares into muffin tin slots.
  2. Cut brie into small pieces and place inside the crescent dough. Top with a spoonful of cranberry sauce, some chopped pecans, and one little sprig of rosemary.
  3. Bake until the crescent pastry is golden, about 15 minutes.

CHRISTMAS CHOCOLATE LAYER BARS

Rich and fudgy Christmas Chocolate Layer Bars are adorned with festive red and green for the holidays!  Whip up a batch for your cookie tray, and watch them disappear.
It's December 1st, which means we can officially break out the festive red & green goodies for Christmas, right?  Like these fun red-and-green-adorned Christmas Chocolate Layer Bars!
This chocolatey goodness is then layered between a buttery-rich crumbly crust ... sprinkled with red and green M&Ms for the holiday touch, of course.
So kick off that holiday baking with these fun-&-festive, red-and-green-adorned Christmas Chocolate Layer Bars.  As for me ... if you're looking for me over the next few weeks, rest assured there's a pretty good chance I'll be in the kitchen.  With my Christmas music playing, my Christmas tree lights twinkling, and baking up a holiday treat to share.
Happy holiday season, everyone!
CHRISTMAS CHOCOLATE LAYER BARS

INGREDIENTS:
For the crust:

  • 1 tsp. baking powder
  • 1 tsp. almond extract
  • 1 c. (2 sticks) unsalted butter, softened just slightly {do not substitute margarine}
  • 2 eggs
  • 3 c. all-purpose flour
  • 1 1/2 c. granulated sugar

For the chocolate filling:

  • 8 oz. cream cheese, softened
  • 2/3 c. milk
  • 1 c. slivered almonds
  • 12 oz. (2 c.) semi-sweet chocolate chips
  • 1 c. red & green M&Ms
CHRISTMAS CHOCOLATE LAYER BARS


INSTRUCTIONS:
Prepare the Crust:

  1. Mix together flour, sugar, and baking powder. 
  2. Cut butter into small pieces. With an electric mixer on low speed, blend in almond extract, butter and eggs. (Mixture will be VERY crumbly ... do not over mix. If mixed together too well, the crust will bake up very hard.)
  3. Put 2/3 of the crumb mixture in the bottom of a greased 9x13" baking dish; pat down very lightly with your fingers. Set aside.

Prepare the Chocolate Filling:

  1. Put cream cheese, chocolate chips, and milk in a microwave-safe bowl. Microwave for 1 minute to melt, stirring after 30 seconds. (If not melted, microwave in 20-second intervals until melted.) Once melted, stir in almonds.
  2. Pour chocolate filling over prepared crust. 
  3. Sprinkle remaining crumb mixture evenly on top. 
  4. Sprinkle M&Ms on top and gently press down into crumb mixture with the palm of your hand.

Bake:

  1. Bake at 350 degrees for 40-45 minutes. 
  2. Cool completely and cut into small squares. Store in the refrigerator.

Zero Point Weight Watchers White Chicken Chili

Zero Point Weight Watchers Chicken Chili is packed with chicken breast, beans, corn and uses store-bought green salsa to make a super delicious and spicy broth. Make it in your slow cooker, Instant Pot, or stovetop.
This super easy to make Weight Watchers White Chicken Chili has zero Freestyle Smartpoints and taste so so good. It's a seriously delicious chili and one of our new favorite zero point soups along with this Weight Watchers Taco Soup and Weight Watchers Cabbage Soup.
Weight Watchers Chili is something that everyone on WW should absolutely have in their fridge or freezer. It's the perfect solution when you have accidentally eaten all your point or are saving up for a special occasion. Made with all zero point foods, it's hearty, filling, full of protein, and most importantly, tastes really really good.  And if you aren't on Weight Watchers, it's just a really tasty soup that's also really good for you.
Zero Point Weight Watchers White Chicken Chili

INGREDIENTS:

  • 14 oz. canned white beans, drained and rinsed
  • 1 tsp onion powder
  • Salt and pepper
  • 2 lbs chicken breast
  • 14 oz. canned corn, drained and rinsed
  • 16 oz green salsa
  • 2 tsp cumin
  • 1 tsp garlic powder
  • 14 oz. canned pinto beans, drained and rinsed
  • 4 cups fat free chicken broth

Zero Point Weight Watchers White Chicken Chili

INSTRUCTIONS:

  1. Slow Cooker: Add everything to the slow cooker and stir. Cook on low for 4 hours or until chicken is cooked through. Remove the chicken and either shred or chop. Return to the soup and serve with all your favorite chili toppings.
  2. Instant Pot: Add everything to the Instant Pot. If you reach the max fill line, you can add more broth after it finishes cooking. Set to manual for 8 minutes. Let the Instant Pot naturally release. Remove the chicken and shred or chop. Add back to the chili and serve,
  3. Stovetop: Add everything to a large soup pot or Dutch oven. Bring to a simmer and let cook for 25-30 minutes. Once the chicken is cooked through, remove and shred or chop. Add back to the chili and serve.

Gluten Free Biscuits

These easy and simple Gluten Free Biscuits are a gluten free version of my mom’s biscuits. These buttery, flaky, fluffy gluten free biscuits are everything you want in a biscuit!
My mom has always made the best biscuits ever. They’re flaky, they’ve got a little bit of crunch to the bottom and they taste amazing.
No, they’re not southern biscuits. We’re New Englanders so you won’t find a southern biscuit here. But these do not disappoint.
However, when my mom went gluten-free a few years ago, she stopped making these biscuits. Basically, she was punishing us. Just kidding.
She really did stop making them, just not to punish us. I’m just a tad bit dramatic…These days, she’ll occasionally make her regular version of them for us gluten-eaters and she uses a gluten free box mix to make biscuits for herself and my husband.
But, since Adam missed my mom’s regular biscuits so much, I’ve started using her recipe to make them gluten-free.
Gluten Free Biscuits

INGREDIENTS:

  • 6 tablespoons Butter, Cubed and cold
  • 1 teaspoon Xanthan Gum
  • 3/4 cup Milk
  • 2 cups All-Purpose Gluten Free Flour
  • 1 teaspoon Fine Sea Salt
  • 2 1/2 teaspoons Baking Powder
Gluten Free Biscuits


INSTRUCTIONS:

  1. Preheat the oven to 425°F.
  2. In a large bowl, whisk together the flour, xanthan gum, salt and baking powder. Use a pastry cutter to cut the butter into the flour mixture until it resembles coarse cornmeal.
  3. Stir in the milk until incorporated. You may need an additional 1-2 tablespoons of milk to insure all the flour is moistened. Form the dough into a ball and knead about 10 times in the bowl.
  4. Roll the dough out on a floured board to desired thickness (biscuits will not rise much while baking). I roll the dough to about 1 ½ - 2 inches thick. Use a 2 inch biscuit cutter to cut the biscuits. Gently re-roll dough as needed.
  5. Place biscuits on an ungreased baking sheet and refrigerate for 30 minutes (uncovered) before baking. You can also make the dough a few hours ahead of time and leave refrigerated until ready to bake.
  6. After 30 minutes chilling, bake 12-15 minutes or until done (cooking time will depend on thickness of the biscuit). Serve warm.
  7. Store leftovers in an air-tight container or bag overnight or freeze.

Snowman Cake Pops

Fun and cute Christmas treats for kids!
Snowman Cake Pops #cake #lollipop #christmas

INGREDIENTS:
FOR THE CAKE BALLS:

  • ½ cups Buttermilk, Room Temperature
  • 2 sticks Unsalted Butter, Room Temperature
  • 2 cups Powdered Sugar
  • 1 teaspoon Baking Soda
  • ½ teaspoons Salt
  • 1-¼ cup All-purpose Flour
  • 1 teaspoon Baking Powder
  • 2 teaspoons Vanilla Extract
  • 2 whole Large Eggs, Room Temperature
  • 1 cup Granulated Sugar
  • ½ cups Canola Oil
  • 2 Tablespoons Heavy Cream

FOR THE COATING AND DECORATION:

  • 5 pieces Black Candy Melts
  • 3 pieces Orange Candy Melts
  • 1 bag (1 Lb. Size) White Candy Melts
  • ½ bags (1 Lb. Size) Red Candy Melts
  • 20  Lollipop Sticks
Snowman Cake Pops #cake #lollipop #christmas


INSTRUCTIONS:

  1. To prepare the cake, preheat oven to 350 F. Grease and line an 8-inch square cake pan.
  2. In a large bowl, sift flour, baking powder, baking soda and salt. Mix well.
  3. In the bowl of an electric mixer fitted with the paddle attachment, mix eggs and sugar until well combined. Gradually add oil and half of the vanilla, mix until just blended. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the buttermilk, mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
  4. Pour batter into the prepared pan. Transfer pan to oven and bake for 18 to 20 minutes. Remove from oven. Let cake cool in pan for 15 minutes. Then invert it onto a greased rack. Let it cool completely.
  5. To prepare buttercream, beat butter for a few minutes in a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn your mixer on low, beat until the sugar incorporates with the butter. Add the remaining half of the vanilla and heavy cream, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy.
  6. To assemble cake pops, prepare two cookie sheets lined with parchment paper.
  7. Break the cooled cake into a few big chunks by hand, place them into the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until the big pieces turn into crumbs. Add frosting gradually into the cake crumbs and blend until the mixture becomes a dough. You’ll use about 1 to 1 1/2 cups of frosting.
  8. Scoop dough into 10 to 20 teaspoon-sized balls for the heads, and 10 to 20 tablespoon-sized balls for the bodies. Place them on the prepared cookie sheets. Refrigerate for 30 minutes.
  9. Remove the small cake balls from the refrigerator. Gradually melt the white candy melts in the microwave, heating in 10 second intervals and stirring in-between. Dip one end of a lollipop stick in the candy melts and insert all the way through a small cake ball, leaving about one centimetre of the stick at the bottom. Repeat with all the small cake balls. Set aside for 30 seconds.
  10. Remove the large cake balls from the refrigerator. Dip each small cake ball in the white candy melts and gently tap off excess. Carefully but quickly insert the end of the stick into a large cake ball. Secure the head and body part and let it stand for 30 seconds. Repeat with the remaining cake balls.
  11. Dip each snowman body in the white candy melts and gently tap off excess. Place cake pop onto a piece of parchment paper. Let it dry completely.
  12. Place the red candy melts in a microwavable Ziploc bag. Microwave on high for 20 to 30 seconds to completely melt the candy melts. Push the melted candy toward one corner of the bag. With a pair of scissors, snip off a very small opening, and start piping the hat and scarf on each snowman cake pop.
  13. Repeat with the black candy melts for the eyes, mouths and buttons. Repeat with the orange candy melts for noses.

Christmas Punch

Every holiday party could benefit from some seasonal drink offerings! This super simple Christmas punch is cheery, refreshing and the perfect balance of sweet and tart. It takes about 5 minutes to put together and looks so pretty on your buffet table.
This drink is best served right after it’s made, as the carbonated water will start to go flat within a few hours of being added to the punch. Luckily this punch takes just minutes to make, so it’s easy to whip up at the last second. If you’re really pressed for time, you can mix the pomegranate-cranberry juice and limeade together up to 8 hours in advance. Store the mixture in the fridge, and add the sparkling water at the last minute.
This Christmas punch is a blend of pomegranate, lime and cranberry, all mixed together into a fizzy beverage that’s perfect for any holiday party. A festive and refreshing drink that can easily be turned into a cocktail for the adults!
Christmas Punch

INGREDIENTS:

  • 6 cups lime flavored sparkling water
  • 6 cups pomegranate-cranberry juice such as Ocean Spray
  • 1 can frozen limeade concentrate
  • 4 sprigs mint
  • 2 cups fresh cranberries
  • 2 limes sliced
  • Optional addition: rum, champagne or vodka in quantity of your choice.

Christmas Punch

INSTRUCTIONS:

  1. Place the pomegranate-cranberry juice and limeade concentrate in a pitcher. Stir until combined.
  2. Add the sparkling water and stir until well combined.
  3. Garnish with cranberries, limes and mint, then serve.

{NO ROLL, 5 INGREDIENT} CAKE MIX SUGAR COOKIES

Cake mix sugar cookies are a quick & sweet treat for Christmas! Only 5 ingredients, no rolling, no chilling time and you’ve got super soft cookies that kids will love to frost and put sprinkles on. Takes just minutes to mix up the dough in just one bowl!
Every year at Christmas I tend to go a bit crazy with buying stuff. I just can’t help myself. I always loved Christmas and Santa growing up (what kid doesn’t) but as a mom, I love watching them love the magic of Christmas even more. I enjoy being part of their magical day. Which is the reason I tend to go a bit crazy.
Along with all the Holiday shopping the other important part of Christmas is BAKING! Being a food blogger, it’s basically the best thing ever, to bake and cook all day. Baking around the Holidays is one of my favorite times and I hope that my kids will remember these times as they get older. Kids in the kitchen can be frustrating, messy, and more trouble than you think it’s worth…. but I know they are memories that they will remember.
My girls and I love to sit and browse Pinterest for fun Christmas treats to make. I’m not one to always make the same thing every single year. There is just too much stuff to make!
{NO ROLL, 5 INGREDIENT} CAKE MIX SUGAR COOKIES

INGREDIENTS:
sugar cookies:

  • 2 large eggs
  • 2/3 cup all-purpose flour
  • 1/2 cup granulated sugar (for rolling cookies in)
  • 1 box (16.25 oz) white cake mix, DO NOT prepare
  • 1/3 cup canola or vegetable oil
  • 2 tablespoons sour cream

frosting:

  • 3-4 tablespoons half & half or heavy cream
  • 1/4 teaspoon almond extract
  • 1/2 cup butter, softened
  • 3 cups powdered sugar
  • red & green food coloring **
{NO ROLL, 5 INGREDIENT} CAKE MIX SUGAR COOKIES


INSTRUCTIONS:

  1. Heat oven to 350 degrees. Prepare cookie sheet by lining with parchment paper or spraying with cooking spray. Set aside.
  2. Sift boxed cake mix into a large mixing bowl. If you don't have a sifter, just pour cake mix into bowl and stir well with wire whisk to break up clumps.
  3. Add flour, oil, sour cream, and eggs into the mixing bowl. Use a hand held blender to beat until everything is combined and smooth.
  4. Add the 1/2 cup sugar into a separate small bowl.
  5. Roll dough into balls (about the size of a golf ball) and then roll dough ball in the sugar. Place 12 to a cookie sheet.
  6. Bake for 10-12 minutes. Cookies will be pale and puffy.
  7. Let cool on cookie sheet for 10 minutes. Remove to cooling rack and let cool completely. The cookies are soft but will set up as they cool.
  8. TO MAKE FROSTING : Beat softened butter in a mixing bowl until creamy and smooth. Add powdered sugar, milk, and almond extract. Blend together until a thick, but spreadable, frosting forms. You may have to use more or less powdered sugar/milk deepening on desired frosting consistency.
  9. Frost cookies and add sprinkles on top.

Christmas Crinkle Cool Whip Cookies

Christmas Crinkle Cool Whip Cookies are a blast to make with the kids! Everyone loves these easy Christmas cookies, just be ready to get a little messy!
Until last year I had never heard of making cookies with Cool Whip. It seemed like the strangest thing ever to me. I’ve made cake mix cookies before, but with Cool Whip? You guys, it totally works! Amy from Amy’s Cooking Adventures sent me her awesome Colorful Crinkle Cookies recipe years and ago in the fall for a cookie exchange. They were so cute that I had to revamp them for Christmas. These Christmas Crinkle Cool Whip Cookies were SO easy to make and oh my gosh do they taste good. I took them to my bagpipe’s band Christmas party and they were eaten faster than I could believe!
Christmas Crinkle Cool Whip Cookies

INGREDIENTS

  • 1 teaspoon vanilla
  • Red & green gel food coloring, liquid is fine too
  • 1 egg, lightly beaten
  • 1 cup powdered sugar
  • 1 box vanilla cake mix
  • 1 tub of Cool Whip, equal to 3 cups
Christmas Crinkle Cool Whip Cookies


INSTRUCTIONS:

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a Sil-Pat.
  2. In a large mixing bowl, beat together the cake mix, egg, cool whip and vanilla. The dough will be thick and sticky.
  3. Divide the dough in half and place one half in a second bowl. Add a couple drops of red food coloring to one bowl and a couple drops of green food coloring to the other bowl. Mix the food coloring into each half of the dough. Add more food coloring as needed until your desired color is reached.
  4. Put the powdered sugar into a small bowl.
  5. Use a small cookie scoop (or 1 tablespoon measuring spoon) to portion the dough into the bowl of sugar. One scoop at a time, place the dough into the sugar and roll it around until it is completely coated. Place the dough ball onto the prepared baking sheet. Repeat with the remaining dough, leaving 2-inches between each cookie. (Seriously, the cookies spread A LOT.)
  6. Bake for 12 to 15 minutes or until the cookies are set. The center of the cookie will still be soft, that's okay.
  7. Remove from the oven and let cool on the baking sheet for 5 minutes. Carefully transfer the cookies to a wire rack to cool completely.

Peppermint Bark Fudge

Peppermint bark fudge — An easy no-bake fudge that can be made with condensed milk and without a candy thermometer.  An easy, few-ingredient recipe that makes a great edible Christmas gift.
This peppermint bark fudge is possibly the simplest fudge you could make this season.  With just 4 key ingredients (OK, 6 if you count the extracts) — white chocolate, dark chocolate, condensed milk and candy canes, there’s no candy thermometer needed and it takes just 15 minutes to prepare.
I chose to make this fudge on the stove top, but it could also be made in the microwave (just microwave condensed milk & chocolate at 30 second intervals, stirring well in-between until chocolate is fully melted, then stir in your crushed peppermint/extracts as indicated).
During this time of year when oven space is such a hot commodity, it’s nice to have a dessert that doesn’t require any preheating.
Easy, fun, and festive.
Peppermint Bark Fudge

INGREDIENTS:

  • 1 14 oz can sweetened condensed milk (396g)
  • 1/4 teaspoon peppermint extract optional
  • 1 cup dark chocolate chips (175g)
  • 1 cup premium white chocolate chips (175g)
  • 1/2 teaspoon vanilla extract
  • 1/3 cup crushed candy canes divided. About 5 regular-sized candy canes, crushed (75g)
Peppermint Bark Fudge


INSTRUCTIONS:

  1. Line an 8x8 square pan with aluminum foil and lightly butter the sides and bottom of the foil.  Set aside.
  2. Divide condensed milk equally into two separate small/medium saucepans (just over 1/2 cup in each pan).  
  3. Add dark chocolate chips to one pan and white chocolate chips to the other.
  4. Melt chocolate chips over medium heat, stirring constantly until completely melted.  
  5. Once chocolate has melted, remove dark chocolate mixture from heat and stir in vanilla extract.  Immediately spread evenly into prepared pan.
  6. Once white chocolate has melted, remove from heat and stir in mint extract, if using.  Stir in 1/4 cup (50g) crushed peppermint pieces and immediately spread evenly over chocolate layer.
  7. Immediately sprinkle with remaining crushed peppermint pieces.
  8. Allow fudge to harden completely before slicing and serving (about 4-6 hours at room temperature, or about 1-2 hours in refrigerator). 

White Christmas Sangria

Christmas drinks aren’t just made up of eggnog and hot toddies, my friends.
And for the next 8 WEEKS, every Friday you’ll find a new boozy treat waiting for you here on the blog!
(I can’t promise eggnog and hot toddies won’t show up, though.)
Normally, I am strictly a red wine drinker. I will enjoy a glass of white wine every now and then, but mostly it’s either too sweet or too oaky for me.
This is super simple, crisp, and totally refreshing and will be a lovely sangria to drink all winter long!
You'll be dreaming about this White Christmas Sangria long after the holidays have come to an end! White wine, ginger beer, pear brandy, and some festive red and green fruit are all you need for this jolly holiday cocktail.
White Christmas Sangria

INGREDIENTS:

  • 3-4 star anise pods
  • 12 ounces ginger beer plus more for topping, if desired
  • ¼ cup pear brandy
  • ¼ cup sugar
  • 2 bottles white wine I used Riesling & Pinot Grigio
  • 3 bartlett pears thinly sliced
  • 1 pound cranberries fresh or frozen, plus more for garnish
  • Rosemary for garnish
White Christmas Sangria


INSTRUCTIONS:

  1. Add the pears and cranberries to a large pitcher. Pour in wine, brandy, and sugar and stir. Refrigerate for 3-4 hours before serving.
  2. When ready to serve, pour into chilled glasses. Top off with more ginger beer, if desired. Garnish with rosemary, an anise pod, and frozen cranberries to keep it cold.

GRINCH COOKIES

Despite their name, these Grinch Cookies are just about as festive and holiday-friendly as can be!  These soft and chewy cookies are colored Grinch-green and decorated with milk chocolate candy pieces
These cookies are definitely a little… different looking from the classics. With their Grinch-y green hue and their red and green candy decorations, you’re not going to confuse them with your run-of-the-mill cookies, and you’re definitely not going to forget them
These cookies will need to chill in the refrigerator for at least 30 minutes to keep them from spreading too thin while they bake in the oven.  If needed you can chill them overnight or longer, these are great for making ahead, and the dough freezes well, too (just make sure that you scoop it into balls before freezing!).
Enjoy!
GRINCH COOKIES

INGREDIENTS:

  • 1 cup unsalted butter softened
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3-5 drops bright green food coloring*
  • 1 teaspoon salt
  • 1 1/2 cup red and green M&Ms plus additional 1/2 cup for topping cookies, if desired
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 2/3 cup sugar
  • 3 1/3 cups all-purpose flour
  • 2 teaspoons corn starch
GRINCH COOKIES


INSTRUCTIONS:

  1. Combine butter and sugar in a large bowl and use an electric mixer to beat until well-combined and light and fluffy (about 1 minute).
  2. Add eggs, one at a time, beating well after each addition.
  3. Stir in vanilla extract and food coloring, until well-combined.
  4. In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
  5. Set mixer to low speed and gradually stir dry ingredients into butter mixture. Add ingredients and stir until well-incorporated.
  6. Fold in M&M candies and cover bowl with plastic wrap. Chill in refrigerator for at least 30 minutes.
  7. Once dough has finished chilling, preheat oven to 350F and line a cookie sheet with parchment paper
  8. Drop cookie dough by heaping 1 1/2 Tbsp-sized scoops onto prepared cookie sheets, for perfectly round cookies roll dough in your hands into a smooth ball.
  9. Bake on 350F for 11-13 minutes. If desired, gently press additional M&Ms into the tops of each cookie for decoration while they are still warm.
  10. Allow cookies to cool completely on cookie sheet before removing.


Gluten Free Cut Out Cookies Recipe

The secret to making really great gluten free cut out cookies is using a recipe that will hold its shape when baked and not spread out.
Fortunately I was a cookie decorator full time before I started this website and I created this gluten free cut out cookie recipe to do exactly that!
If you follow the tips and directions outlined in the recipe you won’t go wrong.
A simple, quick, and tasty gluten free cut out cookies recipe that holds its shape well and is perfect for decorating.
Gluten Free Cut Out Cookies Recipe #cookies #glutenfree #christmas

INGREDIENTS:

  • 1.5 sticks butter, or dairy free margarine , 175g
  • 3.5 cups All Purpose Gluten Free Flour Blend , 450g
  • 1/2 tsp vanilla extract
  • 1 cup sugar , 200g
  • 2 large eggs
  • 1 tsp xanthan gum , omit if included in your flour blend
  • 1 teaspoon gluten free baking powder
  • 1/2 tsp almond extract
Gluten Free Cut Out Cookies Recipe #cookies #glutenfree #christmas


INSTRUCTIONS:

  1. Preheat your oven to 350F
  2. Cream together dairy free margarine, or regular butter,  and sugar.
  3. Add in eggs, vanilla, and almond extracts and mix until combined, remember to scrape down the sides of the bowl.
  4. Measure out the dry ingredients into another bowl and mix by hand to combine the gum and baking powder.
  5. Add the dry ingredients to the sugar and egg mixture and mix well to combine.
  6. If the cookie dough is too soft to roll out at this point, place it in a bag or in a covered bowl in the fridge to allow the margarine to harden enough so that you can roll it out later.
  7. When the dough has hardened roll it out on parchment paper, I use cling wrap to cover the top of the dough as I roll it out so that it does not stick to the rolling pin, I don't use extra flour.
  8. Bake cookies for 12 - 14 minutes at 350F on a parchment lined baking sheet.
  9. Allow to cool on baking sheet, the cookies will firm up once cooled.
  10. When they are fully cooled they are ready for decorating.

NO-BAKE PEPPERMINT BARK COOKIES

Light and crispy chocolate wafers dipped in peppermint-infused white chocolate and then sprinked with crushed candy canes…..these are the ultimate holiday cookie.  Easy to make No Bake Peppermint Bark Cookies are made with only four ingredients and no baking required.  You will have trouble keeping these around.
The cookies I saw were completely drenched in smooth white chocolate, they were made from the same chocolate used for the famous Peppermint Bark everyone knows and loves.  They looked to die for.  I needed them immediately but didn’t feel like waiting two days for them to arrive.  So, I raided the pantry and came up with this easy recipe anyone can make.  Even an almost 4-year-old boy who has the attention span of a flea.  Your kids will love helping with this one.
To make these No Bake Peppermint Bark Cookies, I used store bough Chocolate Melts and just threw them in the microwave for about a minute.  Peppermint extract was added to the melted chocolate and then we dipped the wafer to coat.  Sprinkle with the crushed candy canes and allow to cool on a wire rack.  Does it get any easier than that?  They taste exactly like a Thin Mint Girl Scout Cookie…..I kid you not.  And if you know how addicting the Thin Mints are, you know that these will not last long in your house.
NO-BAKE PEPPERMINT BARK COOKIES #christmas #candy #cookies

INGREDIENTS:

  • 1/2 teaspoon pure peppermint extract not imitation extract
  • 1 9 ounce package Chocolate Wafer Cookies
  • 1 12 ounce package Ghirardelli White Chocolate Melts or chopped good quality white chocolate
  • 8 candy canes crushed
NO-BAKE PEPPERMINT BARK COOKIES #christmas #candy #cookies


INSTRUCTIONS:

  1. Pour the white chocolate into a small microwave safe bowl and melt in the microwave in 30 second intervals stirring after each cycle. Once the chocolate is melted, stir in the peppermint extract.
  2. Dip the top of the wafer cookies in the chocolate to coat and set on a wire rack. Sprinkle with the candy canes and allow the cookies to cool until the chocolate is set.
  3. Store in an airtight container for up to 5 days.

Crock Pot Cranberry Turkey Breast

No need for a big turkey at Thanksgiving? Try this boneless turkey breast recipe that gets cooked right in the crock pot with minimal ingredients.
Flavorful, moist, and tender flaky turkey breast that is so easy and perfect for Thanksgiving dinner. No cleaning the bird! Let the slow cooker do all the work and it even makes it’s own cranberry gravy.
Crock Pot Turkey Breast only needs 4 ingredients and you won't believe how easy it is to make! Tender flaky, moist, fool-proof boneless turkey breast recipe that's perfect for Thanksgiving.
Crock Pot Cranberry Turkey Breast

INGREDIENTS:

  • 1 (5-7 lbs) boneless turkey breast
  • 1/2 teaspoon pepper
  • 1 packet onion soup seasoning mix
  • 1 teaspoon salt
  • 1/2 cup orange juice
  • 1 can (14 oz) whole berry cranberry sauce

Gravy:

  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
Crock Pot Cranberry Turkey Breast


INSTRUCTIONS:

  1. Unwrap turkey breast, making sure to leave the netting on the turkey, and place into a slow cooker. I use a 6-qt crock pot. 
  2. Sprinkle salt and pepper over the turkey and rub it in. In a mixing bowl combine cranberry sauce, onion seasoning mix, and orange juice. Pour over the turkey.
  3. Cook on LOW heat for 5-7 hours. Internal temperature needs to be at least 165 degrees. Mine cooked for 6 hours. 
  4. Take turkey breast out of the crock pot and place onto the serving plate. Cover with tin foil to keep it hot. Skim the fat pieces from the crock pot. Pour the remaining liquid from the crockpot into a medium saucepan.
  5. Mix together the cornstarch and water in a small bowl. Bring the sauce from the slow cooker to a boil. Once boiling add the cornstarch mixture and stir with a whisk until it's thickened. You may have to turn the heat down while doing this to prevent it from boiling too much and burning. It should only take between 1-2 minutes for it to thicken. 
  6. Pour some of the gravy over the turkey breast and serve. I pour the extra sauce into a jar and set that out with the turkey so you can serve additional gravy with the turkey servings. 

TEXAS STYLE LASAGNA

Texas Style Lasagna is a dish you’ll be making repeatedly for family dinners, potlucks, parties…the list goes on and on. This is a filling ...