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If there ever is a time for getting back in the kitchen to try your hand at cooking or baking a tasty dish, it is during the holi days. Although my days of cooking are now very scarce, most of my best early memories are around spending time with family as we visited, reminisced, and “played” with new recipes. My mother was the artistic one and my sister took after her. (I was the one who made all the messes they had to clean.)
Every year I do get in the mood to play in the kitchen with all the new recipes, pictures, and press releases shared for this issue. I plan create the ultimate presentation of a sure fire winning recipe that will be the favorite of all time. But alas, it never becomes a reality.
I still miss my mother’s delicious homemade cinnamon rolls for Christmas morning. But not enough to make them myself. So here is the recipe and I’ll just let you all create. (end result shown on the cover). Happy Holidays!
Mix 1st 3 ingredients. Melt into boiling water. Add eggs, cool. Mix yeast with sugar and water to let rise. Add to 1st mix. Add flour and knead. Let rise until double in bulk. Knead again. Roll flat. Sprinkle with brown sugar, cin namon, raisins and nuts. Place in greased plan. Let rise until double in bulk. Bake 20 minutes at 400O Cool, ice, eat, and enjoy.
When I was in my tween years, my mom and I used to make this. She would make this and a braided bread with candied fruit inside. I didn’t care for the bread but I loved this fudge ring. I think I was the only one in the family that really liked it. We made it for several years and then we stopped. Not sure why, probably another recipe for a different treat came along. Forty years later I started thinking about it and searched to find the recipe. I found a modified version (we used a double boiler back in the day, the microwave makes it much simpler.) I made it in 2019 and it tasted as wonderful as I had remembered. I am planning to make it again this year.
● 1cup halved walnuts
● 1 cup coarsely chopped walnuts
● 1 cup chocolate chips
● 1 cup butterscotch chips
● 14 ounces (1 can) sweetened condensed milk
● 1⁄2 teaspoon vanilla extract
● Maraschino or candied cherries for garnish
● Line bottom of a 9” pie pan with a 12” square of aluminum foil.
● Place a cup in center of pan.
● Place ¾ cup of walnut halves around cup, forming a 2” wide flat ring. Set aside.
● Combine chocolate, butterscotch and con densed milk in a microwave bowl and zap for 3 minutes at High.
● Remove from microwave and beat with spoon until glossy. Add vanilla and chopped walnuts. Chill about 1 hour.
● Spoon mixture in mounds over walnut halves to form a ring; remove cup.
● Top with remaining walnut halves
● Decorate with candied or maraschino cherries.
● Chill until firm enough to slice.
● Cut in pieces for serving.
I was in charge of bringing pies to Thanksgiving dinner. Once I got the recipe for Derby Pie, I thought I would surprise everyone and make it for dinner. The unexpecting relatives took a bite, and the raves began. We have given up pumpkin and pecan pies, and now this is their only request.
2 eggs
1 cup sugar
½ cup all-purpose flour
½ cup melted unsalted butter
1 cup chocolate chips
1 cup chopped pecans
1 T bourbon
1 t vanilla
1 – 9-inch unbaked pie shell
Preheat over 350 degrees Beat eggs on high speed in a small bowl with an electric mixer until light and lemon colored. Grad ually beat in sugar. Reduce speed to low, add flour and butter, and mix until thoroughly combined. Stir in chips, nuts, and bourbon.
Turn mixture into unbaked pie shell. Bake until golden brown, about 40 minutes. Serve warm, and pass whipped cream.
The tradition of making Christmas cookies is something that my family has done for as long as I can remember. My sisters and I get together with my mom and make a variety of dozens of cookies in one afternoon. After we have the cookies on the table cooling, we divvy them between us. This year I’m away from my family and wanted to embrace our tradition. I found an old recipe from my Polish Grandma, who made these Angel Wings every Christmas. It is truly special to have something in her hand writing, but the recipe was a little lacking for a novice baker like me. Here is my attempt at making these delicate Angel Wings cookies for the first time.
I’m a self-acclaimed non-baker, and it couldn’t be more evident as I prepared to make these cookies. I had my chef sister on speed dial, which I called multiple times minutes apart, asking her the most mundane questions. But,
even with her help, my kitchen is not equipped for baking.
So, for those first-time bakers that don’t have all the tools, like that giant Kitchen Maid mixer, there are ways around that and still get great results. Evident by my hilarious adaptions of not having the right tools, like mixing ingre dients with a wooden spoon (no electric hand mixer), not owning an egg separator, and using a wine bottle for a rolling pin. Yes, I did that, and I’m pretty proud of my Angel Wing cook ies.
I know my Grandma is watching me from heaven, laughing and smiling, but I am very proud of my accomplishment.
Angel Wings cookies are very delicate and break easily, along with being messy with pow dered sugar, make sure not to wear anything fancy while making these tasty treats. Angel Wings are best served immediately but can be stored at room temperature for several days.
• 3 egg yolks
• 2 Tablespoons sugar
• pinch of salt
• 2 Tablespoons sour cream
• ½ teaspoon vanilla
• ½ teaspoon lemon zest (you can also add orange zest)
• ¾ cup all-purpose flour
•Additional 2 Tablespoons flour
•1 quart of vegetable oil
•½ cup powdered sugar
1.In a small bowl, using a hand mixer on high, beat egg yolks, sugar, and salt until thick and pale yellow (approximately a minute)
2.On low speed, stir in sour cream, vanilla, lemon zest, and flour
3.Stir in enough additional flour to form a lump of dough
4.Transfer to a floured surface and knead 50 turns (about two minutes), adding extra flour as needed.
5.Cut the dough in half and wrap one half in plastic wrap while you work with the other.
6.On a floured surface, roll each section paper-thin with a rolling pin to at least 12” across. Cut into 1 ¼-inch to 1 ½-inch strips. Cut strips into 5-inch lengths.
7.Make a slit in each strip.
8.Pull one end through the slit to make a bow tie.
9.Preheat oil to 350-365°F.
10.Drop dough pieces into the oil for 30 seconds, turning once, until lightly golden on both sides.
11.Drain on paper towels. 12.Let cool and sprinkle with powdered sugar.
13.Eat up!
In Louisiana, “The holidays” continue beyond Christmas and New Years. Feast of the Epiphany, called Kings Day in New Orleans on January 6, recognizes the day the three wise men visited baby Jesus. Louisiana preserves that tradition with one of my favorite treats, the King Cake. Pralines, which are my “must make” for the holidays, are often served also.
A round of parties called “King Cake Parties” would begin on Kings Day and continue until Mardi Gras. The highlight is the King Cake decorated with colored sugar in the Mardi Gras colors of purple, representing justice, green, representing faith, and gold, representing power. Inside is a
tiny baby doll. The cake is sliced into the exact number as there are guests. Whoever gets the piece with the baby is the next “King” or “Queen” and gives the next week’s party.
With the traditional recipes below, you can celebrate whenever you are in the mood. So, laissez les bons temps roller (Let the good times roll).
Cake: ½ cup water 2Tbs butter or margarine 8 oz sour cream 2 eggs (separate one and save the white to make a wash) 3 cups flour ½ cups sugar ½ tsp. salt
1 tsp. yeast 1 tsp. vanilla 1 tiny porcelain baby doll or one uncooked dried large bean
Spread: ½ cup of sugar 1 tsp. cinnamon 1 tsp. brown sugar 2 TBS butter or margarine
Colored sugars: 3 TBS granulated sugar green, yellow, red and blue food color
If using a bread maker, put ingre dients except baby (or bean) in the order called for by the manufac turer. Set for “dough”.
After dough has risen, roll it out on a flat surface till you have a rectangle about 1/4inch thick. Mix
the “spread” ingredients together and blend. Spread it over the flat tened dough. Roll jellyroll fashion from the long side. Shape it into a hollow oval. Join the ends of the oval by moistening and pushing dough together. Insert the baby (or bean) from the underside and smooth over the hole. Set it on a greased cookie sheet and cover with clean towel to rise. When it doubles in size, about 20 to 30 minutes, brush with wash made of egg white and a little water. Bake in 375% oven about 15 minutes or until lightly browned.
Put 1 TBS sugar each in 3 small container. Put in a drop of the food color in each container re spectively. Except in one mix the red and blue to get purple. A tiny bit of food color goes a long way so be sparing. Stir it into the sugar to get nice bright shades of green, gold and purple. Sprinkle over the finished cake one color at a time.
Old Fashioned New Orleans Pralines.
Ingredients:
2 cups sugar
1 stick butter
1 cup Pet cream
1 tsp. vanilla (you can substitute bourbon here) pinch of salt ½ cup sugar
2 ½ pecans
Put cream, 2 cups sugar, ½ of the butter and a pinch of salt in large heavy pot.
Bring to boil. At same time put ½ cup sugar in cast iron pan and caramelize.
Put caramelized sugar into boil ing milk, sugar pot.
Cook over medium heat stirring constantly until it reaches soft ball stage. (234 to 240 % at sea level, slightly lower as the altitude gets higher).
Add rest of butter and beat until
mixture thickens. Add pecans and vanilla and mix in.
Drop by teaspoon on greased surface. They will spread out and flatten. You can decorate each with a pe can half. Allow to cool. (Cast iron pot is best to use. I tried in a regular aluminum pot once and that didn’t work well.)
Ginger ale
Pineapple juice
Cherry juice
Cherry and orange slice for gar nish
Fill tall glass with crushed ice. Mix 1/2 ginger ale and pineapple juice. Add some cherry juice and gar nish with cherry and orange slice.
You can add rum. The more rum you add, the more like a Hurri cane it becomes.
by Jamie Ye Global Editor
-1kg/35oz beef for brais ing (cheek, shin,shoul der,chuck)
-1 onion -4 cloves -1kg/35 oz carrots -5 shallots -1tsp. peppercorns -4tbsp.flour
-75cl /1 bottle red wine
-3 sprigs thyme -2 cubes. beef stock -4 tbsp. chopped parsley -salt
Cut the meet into large cubes, Peel the onion and stud with cloves. Peel the carrots and shallots. lightly crush the peppercorns.
Heat the oil in a casserole dish and brown the meet on all sides. Remove it from the dish and replace with the chopped shallots. Soften over a low heat until translucent. Sprinkle with flour and cook for 2 to 3 minutes, staring con stantly. Add the red wine. thyme, bay leaf and pep percorns and crumble the stock cubes. Mix together ,
then add the meat, carrots, and onion. Pour in enough water to cover the meat and cook. with a lid on, for 3 hours, stirring occasion ally. 20 minutes before the end of cooking, remove the lid to let the sauce thicken. Taste adjust seasoning if necessary.
Sprinkle with parsley and serve with steamed pota toes, tagliatelle or other fresh pasta.
The Dish owes its name to the tow main ingredients, beef and wine, for which Burgundy is famous.
INGREDIENTS
1/2 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla
1 teaspoon soda
1 teaspoon salt
1/2 cup sour milk
3 1/4 cups flour
For Icing:
3 cups (360g) confection ers’ sugar
1/2 teaspoon pure vanilla extract (omit and replace with water for stark white icing)
2 teaspoons light corn
syrup* 4.5–5 Tablespoons (6775ml) room temperature water pinch salt
Blend shortening and sug ar together until smooth. Add egg and stir. Add next three ingredients and stir. Alternately add half the flour and half the milk until all blended well. Re frigerate at least 1/2 hour to firm.
Heat oven to 350 degrees. Roll dough onto floured hard surface. Cut into favorite shapes. Place on greased cookie sheet.
Bake 8 minutes or until slightly brown around edges. Do not overbake. immediately remove from cookie sheet to a cooling rack.
Decorate with different colors of icing. Enjoy!
Stir confectioners’ sugar, vanilla, corn syrup, and 4.5 Tablespoons water together in a medium bowl. It will be very thick. Whisk in 1/2 Tablespoons water. Lift whisk to let icing driz zle back into the bowl, the ribbon of icing will hold shape for a few seconds before melting back into the icing. Then it’s ready to use.
Submitted by Samantha Bradley Travel Writer
My favorite recipe...that was a hard ask. I love to cook and try new things but the one below is my go to.
This recipe was given to me by my granny who passed away 30 years ago. I still have the handwritten index card that she made for me (yes it is hard to read and covered in who knows what). I hope you give it a try and enjoy it as much as I do. Happy Holidays!
Meatballs:
1 lb hamburger
1 tbsp sugar
2 tbsp Milnot
1 medium raw potato grated
1 egg 2 tbsp bread crumbs
1/2 tsp pepper
INSTRUCTIONS
Mix all ingredients and form into balls. Fry in oil until all sides are brown. You can also bake the meatballs if you prefer.
White Sauce:
1 cup milk
2 tbsp flour
1/2 tsp salt
1/2 tsp pepper
Mix all ingredients in a large pot or dutch oven. Heat to boiling then simmer for 3-5 minutes, stirring constantly.
Once the white sauce is ready, add meatballs and gently stir until they are covered with sauce. You can serve the meatballs over egg noodles, rice or with mashed potatoes.
Submitted by Kelly Ramey Photographer
Not only does everyone love a taco, but you can make it all ahead of time and be able to sit down with your guests and eat instead of plating up food all night.
Chopped lettuce Grated cheese
Fresh tomato, chopped Hard & soft shell tortillas
Diced onions
Guacamole Salsa Sour cream
For the meat:
1 lb ground beef
1 cup diced white onion
1 packet taco seasoning
In a saute pan, brown ground meat. After this is browned, add onion and cook until it is translucent. Add taco seasoning packet and follow directions. Let simmer or place into a CrockPot to keep warm until your dinner is served.
Submitted by Kandy Derden Things - To - Do Editor
My candy dish is full! There is corn candy from Thanksgiving and lollipops left from Halloween. Beneath, there is a layer of Valentine chocolates wrapped in pretty pink foil. I’m sure if you poke around a little deeper, you will discover a cache of peppermints sifted to the bot tom from last Christmas.
Now that I think about it, I specifically remember not buying any last year. Ev idently, these are from two years ago, or beyond. Not so this year! I came across a recipe given to me by my sister-in-law several decades ago. Besides being quite tasty, it is an excellent way to use up all those broken candy canes.
4 eggs 1 c. sugar
2 Tbsp. vanilla ½ pint whipping cream
2 cans Eagle brand sweetened condensed milk ¼ tsp. salt
1 ½ c. crushed peppermints milk
Combine eggs, cream, sugar, salt and va nilla. Mix well. Stir in Eagle brand milk. Pour into ice cream freezer. Add milk to fill line. After about 15 minutes, add peppermints. Can be prepared a day ahead for smoother ice cream. Makes 4 quarts.
INGREDIENTS
3 1/2 cups milk
7/8 cup single cream
5 eggs
1/2 cup caster sugar
1 Tblspoon vanilla extract
1/2 cup cornflour
For the pastry:
2 cups flour
1/2 cup softened butter
1 knob for the pan
1 tspoon salt
1/3 cup water
Prepare the pastry; pour the four into a deep bowl and make a well. In the centre, add the softened butter, cut into pieces and the salt. Rub the mixtue using your fingertips and then add water. Knead quickly unti the dough is soft and smooth. Make the dough into a ball, wrap in cling film and leave in the refrigerator for two hours.
Remove the pastry from the fridge and leave to soften for 15 minutes. Preheat oven to 3500F.
Roll out the pastry until .5 cm thick. Grease a tin with butter and lay out the pastry. Prick the bottom with a fork a few times, cover with a sheet of baking paper and hold in place with dried pulses or baking beads. Bake 10 minutes, then remove the weights and continue cooking for five minutres.
Heat the milk and cream until mixture just begins to simmer. Beat the eggs with the sugar and vanilla extract until the mixture turns white. Stir in the cornflour and add the boiling milk and cream while whisking. Pour the mixture into a saucepan and gently bing to the boil while still whisking. When the mixture begins to simmer, remove from the heat and pour into the pastry case.
Bake for 30 minutes, the flan is cooked when the dough is brown and the cream is set. Leave to cool before refrigerating overnight.
Submitted by Sheeree Oney Places-to-Go Editor
1 cup pecans, chopped
7 tbsp. unsalted butter
1/3 cup granulated sugar
1 cup brown sugar
2 eggs
1 tablespoon pure vanilla extract 2 cups all-purpose flour
1/2 teaspoon baking soda a pinch of salt Pecan halves for the top of each cookie
Make sure to preheat your oven to 350º and cover 2 baking sheets with parchment paper. Next, beat the butter, granulated sugar and brown sugar with an electric mixer until the mixture is light and creamy. Then add the eggs, vanilla extract and beat again for another 2 min utes. Immediately add the flour, baking soda, salt and mix until well blended.
When finished, place the balls, using a medium cookie spoon, on the prepared baking sheets and add half a pecan on top of each cookie. Bake until golden brown, about 10 to 15 minutes. Finally, cool the cookies on a wire rack.
Cold temps come, and people hole up in their houses. Imagine a tradi tion where fun with fami ly, friends, and good food are celebrated around a warm, blazing fire. To start your own warm and toasty tradition, here are sure-fire ways to get your
group crackling with laughter.
Over the last few years, we started a new tradi tion. My mom’s birthday is always around Thanks giving. We rent an open shelter by the river with a firepit. To celebrate we play games, hike, and eat a simple fall snack/lunch.
Our fall favorite is Baked Brie over the fire– simply wrap the wheel in foil. Poke the cheese, when it oozes it’s perfect. Serve with a loaf of sea-salt french bread, warm-spiced cider and hot chocolate.
My sister also makes a luscious pumpkin/chocolate cheesecake for the birth day celebration too.
The menu can be any thing you choose. Your bonfire bash could be in a backyard, but sometimes it’s nice to get away close to home. Metroparks, state parks, and other natural areas offer fire pits, shel ter, hiking/biking trails, and sometimes even fire wood and picnic tables. You may need to reserve the area in advance, so scout out a location ahead of time.
The outdoors provides plenty of beauty. Pump
kins, greenery, candles, and some warm touches finish off the cozy look for a fall gathering.
Planning this is much like camping, only a bit simpler. Here are some things you might want to pack:
Fire Starter, Wood Matches
Hot pads
Utensils/Plates/Napkins/ Cups Campfire Tools S’more Sticks Foil
Cast Iron Skillet, Grate
Thermoses
Hand Warmers
Foldable Chairs Blankets
Family-Fun Party Games
Tablecloth
Servingware Small Folding Table
Menu Variations: S’more and Hot Cocoa Station
Bonfire Breakfast Munchies Under Moon light
DELI TURKEY is filled with stove top stuffing. Mashed potatoes and green bean casserole as sides.
Used Knorr packet to make turkey gra vy. Roasted turkey flavor. When we went to the deli, we asked for dinner thick slices of the turkey! I’ve seen them thinner which I may try. this is deli turkey (honey maple, it was on sale). He asked for dinner thick slic es. He cooked the stove top and stuffed these.
Put the gravy over (left gravy on stove for those who wanted more). Baked the dish for 25 to 30 mins @350 degrees (until it was nice and hot).
tric mixer until smooth and creamy. Roll mixture into 1-inch balls and place 1 inch apart on an ungreased baking sheet; flatten each with a fork, making a criss-cross pattern.
INSTRUCTIONS
Preheat the oven to 350 degrees F (175 degrees C). Mix peanut butter, sugar, and egg together in a bowl using an elec
Bake in the preheat ed oven until edges are firm, about 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.
My Aunt Vivian used to make them and send some to my mom. She would share a few with us and my husband, Michael loved them and asked her for the recipe.
Aunt Vivian provided it on a hand-written card. (One of those items you will treasure for years to come.) Michael has made them every year since.
They are not difficult, but time-consuming to make. They taste so good, it is worth every second.
My aunt lives in heaven now, but we make her sand tart recipe and think about her as we make them and as we eat them. So thankful we have her recipe for these special cookies. They are wonderful and make a great gift!
1. Mix brown sugar and softened butter to gether. Beat well until creamy.
2. Add 3 eggs and Mix well.
3. Add flour, one cup at a time and mix. (It is sometimes easier to knead with your hands)
4. Flour your hands and a cutting board.
5. Break dough apart and roll into 5 or 6 logs.
6. Wrap each log in Press and Seal and refrig erate at least an hour.
7. When ready to bake preheat oven to 375 degrees.
8. Cut each log into thin slices and place on a lightly greased (or use Pam) cookie sheet.
9. Beat egg white
10. Brush beat egg white on each cookie.
11. Mix sugar and cinnamon and sprinkle on each cookie.
12. Place a pecan on top.
13. Bake in the oven at 375 degrees until light brown.
14. Cool two minutes before removing from cookie sheet.
15. Place on rack or cloth to cool.
16. Store in an airtight container in a cool place or freeze. Enjoy your treat!
This cranberry-topped whipped feta dip is here to save your holiday appetizer planning. Fresh feta cheese is combined with herbs, garlic, and cream cheese, whipped until super-smooth, then topped with tart homemade cranberry sauce, toasted pista chios, and honey. The result is a salty, creamy, sweet, tart, and absolutely irresistible dip.
The flavors are perfect for a holiday gathering, but you’ll find yourself craving this all year round. Seriously, get extra crackers. Got leftover dip because you didn’t get extra crackers? Thaw and drain some frozen spinach and mix it with the leftover dip and a pinch of salt to make a stellar stuffing for chicken breast or a salmon fillet.
Leftovers will keep in the refrigerator in an airtight con tainer for up to 4 days.
1/3 c. fresh orange juice, plus 1 tsp. finely grated orange zest
2 tbsp. honey, divided
1 c. fresh or frozen cranber ries
1 sprig thyme plus 2 tsp. chopped thyme leaves
6 oz. feta cheese in brine, cut into small cubes
1 clove garlic, grated or minced
1/4 tsp. crushed red pepper flakes
6 oz. cream cheese, room temperature
2 tbsp. extra-virgin olive oil
2 tbsp. toasted chopped pistachios
Crackers or crostini, for
In a small saucepan over medium heat, whisk orange juice and 1 tablespoon honey until combined, then bring to a boil. Add cranberries and thyme sprig and return to a boil. Reduce heat to me dium-low and cook, stirring occasionally, until cranberries burst and become saucy 7 to 8 minutes. Remove thyme and stir in orange zest. Let cool.
Meanwhile, in a food pro cessor, pulse feta, garlic, red pepper flakes, and chopped thyme until feta is broken up into small crumbs. Add cream cheese and pulse until com bined. With motor running, drizzle in oil and blend until mixture is smooth and fluffy.
Transfer whipped feta to a serving bowl. Top with cooled cranberry sauce. Sprinkle with pistachios and drizzle with remaining 1 tablespoon honey. Serve with crackers alongside.
Make Ahead: Dip can be made 4 days ahead. Transfer to an airtight container and refrigerate.
Ever wonder how you can get all of the flavors of a holiday cheese board with a fraction of the effort?
Wonder no more.
Artisan Waterfront Restaurant & Tavern, the restaurant of DELAMAR Traverse City, will be offering holiday menus for Thanksgiving, Christ mas Eve, Christmas Day, New Year’s Eve, and New Year’s Day. The elevated holiday menus will feature a choice of delicious dishes incorporating Great Lakes-inspired cuisine indicative of the season.
Reservations booked via OpenTable. Parties of six or more please call 231 421-2150 for reservations.
Reservations required. Artisan Waterfront Restau rant and Tavern is located at 615 East Front Street, Traverse City, MI. For more information, please visit artisantc.com.
Three-Course Prix Fixe: 12:00 PM - 7:00 PM $65++ per person | $35 for young adults 12 and under
Guests will enjoy Starters such as Hubbard Blue Pumpkin Risotto and Roasted Corn Custard, En trees such as Slow Roasted Turkey Roulade and Courge Confit; Desserts such as Pumpkin Custard and Apple Tarte Tatin. Pair your meal with a holiday cocktail such as a Cozy Cardigan or Pie N’ Rye. A curated wine pairing can be added for $30 per per son. MENU HERE
Saturday, December 24
Brunch: 11:00 AM - 3:00 PM | Dinner: 4:00 PM10:00 PM
Dinner includes option of prix fixe or à la carte
Sunday, December 25
Three-Course Prix Fixe: 2:00 PM - 7:00 PM $65++ per person | $35 for young adults 12 and under
Guests will enjoy Entrees such as Mint Spiced Lamb Shank with polenta, root vegetable gratin, and vermouth jus, and Pistachio Crusted Walleye with caramelized apple and fennel chutney, roasted celery root and chestnut puree; Desserts such as Yule Log Cake with hazelnut and dulce chocolate, and Spiced Rum Bread Pudding. Pair your meal with a festive cocktail such as a Maple Eggnog or a Frosty Old-Fashioned. MENU HERE
Saturday, December 31
à la carte Dinner: 4:30 PM - 7:00 PM
Five-Course Prix Fixe Menu: 8:00 PM - 10:00 PM $155++ per person
Guests are invited to spend a memorable evening indulging in a five-course prix fixe dinner including
live music and complimentary bubbles at midnight. À la carte dinner is available for those who prefer to dine earlier. Menu coming soon.
Sunday, January 1
Brunch: 11:00 AM - 3:00 PM | Dinner: 4:00 PM10:00 PM
From brunch to dinner, guests are invited to start their new year with a delicious meal, cozy atmos phere, wonderful company, and unbeatable views. Menu coming soon.
Veroni branched out to the USA market. Veroni guarantees product authenticity and high-quality by importing 100% Italian made salumi into the USA, which are sliced and packaged at the local facility to preserve their flavors and aromas. Now, with over 40 distinct products available in supermarkets and grocery stores nationwide, Veroni expects to contin ue growing and providing their traditional family recipes to the USA.
(Family Features) The cold chill of winter may have you feeling trapped indoors with nothing to do and nowhere to go, but fun activities fit for the whole family can add excitement and chase away those wintertime blues. Paired with an appetizing snack, at-home crafting provides a relaxing way to keep your mind and body moving.
Warming up with family-friendly activities starts with a versatile (and delicious) option like watermelon, which can be your sweet superstar all year long. As a centerpiece for evenings at home or gatherings and get-togethers, its versatility creates zero food waste with endless creative uses in the kitchen, from rindsmile snowmen to hand held snacks.
When this year’s first snowfall offers a canvas for creativity and entertainment, gather your loved ones to make this Watermelon Snowman. Freshcut and personal-sized watermelons are the predominant options in wintertime, and they’re per fect for putting together this festive work of art. All you’ll need is a collection of kitchen knives, an ice cream scoop, melon ballers, skewers, some
decorative “clothing” and blueberries for a fruit salad served right out of the snowman.
While you’re hard at work, ease your appetite with a quick and easy snack like Watermelon Glazed Meatballs. Start with a homemade watermelon puree mixed with barbecue sauce then saute frozen meatballs and top with the sweet glaze for a perfect wintertime treat. Along with delicious taste, watermelon is also a nutritious hydration source, which is just as important in winter as during warmer months, and provides an ex cellent source of vitamin C with 25% of the daily recommended value in each 2-cup serving to support immunity.
These tasty morsels also make for a simple, shareable appetizer while hosting throughout the season. Just lay them out on a serving tray and pop toothpicks into each meatball so guests can grab and go while mingling.
To find more family-friendly crafts and sweet snack ideas, visit Watermelon.org.
Kitchen knives
1 round seedless watermelon
2 watermelons, one larger than other ice cream scoop or large spoon melon baller mini melon baller or paring knife blueberries large wooden skewers y-shaped sticks scarf & hat
Using knife, cut 1/4-inch slice off bottom of round seedless watermelon and both personal watermelons to provide stable bases. Use smallest melon for head, second largest for torso and largest for lower body. Set aside smallest watermelon.
Cut tops off large and medium watermelons to create bowls. Using ice cream scoop or large spoon, scoop out flesh.
Using melon baller, scoop eyes out of smallest watermelon. Invert melon balls and reinsert.
Using mini melon baller or paring knife, scoop out holes for nose and mouth. Carve one piece of watermelon into triangle for nose and fill mouth holes with blueberries.
On platter, using large wooden skewers, connect all three watermelons. Insert y-shaped sticks in middle watermelon for arms.
Fill bottom sections with fruit salad of melon balls and blueberries. Decorate with scarf and hat.
1 fresh watermelon
2 Tblspn vegetable oil 24-36 frozen prepared mini meatballs
1 cup prepared bbq sauce 1 cup watermelon puree
To make watermelon puree: Remove seeds from watermelon and cut into large chunks. In blender, process until smooth.
In large, heavy saute pan over medium-high heat or electric skillet set to 325 F, heat oil.
Saute mini meatballs until browned and hot. Reduce heat to low.
Mix bbq sauce and puree. Pour over meatballs; sim mer 2-3 minutes. Serve hot.
(Family Features) Whether your festivities include immediate family or bring together relatives from around the country, the holidays are about making memories with loved ones. From the first days of the season to the last, many families spend their precious time together with favorite activities and the best foods the holidays have to offer.
This year, you can change things up and start new traditions with a fresh ingredient like Envy apples, which provide an easy way to update classics due to their sweet taste and availability. The sweet, sophisticated flavor; uplifting, fresh aroma; delightfully satisfying crunch; beautiful appearance; and naturally white flesh that doesn’t brown as quickly as other apples all lend themselves to shareable recipes like this Apple Wreath Salad or Roast ed Apple Macaroni and Cheese, both perfect for holiday parties.
Because cherished memories are made with sweet ingredients, you can turn cozy movie nights into festive and memorable events year after year by pairing Hallmark Chan nel’s popular “Countdown to Christmas” holiday movies with delicious desserts like Apple Custard Sponge Trifle and Brown But ter Apple Pie.
Find more memory-making recipes at En vyApple.com.
6 Envy apples
2 tablespoons golden caster sugar
1 teaspoon cinnamon
1/2 cup, plus 2 table spoons, water
1 tablespoon corn flour
1 large plain sponge cake
Apple
2 cups vanilla bean custard
1/2 cup caramel butterscotch sauce, plus additional garnish, divided 1/2 cup cream fresh apple slices fresh strawberry slices
custard caramel or sauce, additional for divided cream slices
strawberry
Peel, core and dice apples; place in large saucepan. Add caster sugar, cinnamon and 1/2 cup water. Simmer apples 5-8 minutes until tender.
Combine corn flour and remaining water. Stir corn flour mixture into apples until ap ples are syrupy.
Cut sponge cake into 2-centimeter diced pieces. Arrange 1/3 of
sponge pieces in base of serving bowl. Add half of cinnamon apple pieces, including syr upy juices. Add 1 cup custard and drizzle with 1/4 cup caramel sauce. Repeat with remaining ingredients,
finishing with sponge cake; chill.
Whip cream and spoon dollops over sponge cake to cov er top. Garnish with apple slices, strawber ry slices and caramel sauce.
Balsamic Dressing:
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 teaspoon fine sea salt
1/2 teaspoon black pepper, finely ground
1 large garlic clove, minced
1/4 cup balsamic vinegar
3/4 cup extra-virgin olive oil
Salad:
10 ounces baby arugula
3 Envy apples, sliced
9 ounces goat cheese, crumbled
3 ounces pomegranate arils
3 ounces pecans, toasted
To make balsamic dressing: In small serving bowl, whisk honey, Dijon mustard, salt, pepper, garlic, balsamic vinegar and olive oil.
Place dressing bowl in center of large board or platter. Arrange arugula around dressing bowl in wreath shape.
Place apple slices on top of arugula. Sprinkle on goat cheese, pomegranate arils and pecans.
Recipe courtesy of “The Produce Moms” (@theproducemoms)
Salted water
1 pound macaroni noodles
4 tablespoons butter
1 Envy apple, peeled and diced
4 tablespoons flour
2 cups heavy cream
2 cups milk
3 cups sharp cheddar cheese, grated
1 cup Romano cheese, grated
1 cup gruyere cheese, grated
1 tablespoon kosher salt
1 teaspoon Worcestershire
Topping:
2 tablespoons butter
1 cup panko breadcrumbs
Bring large pot of salted water to boil. Add noodles and cook until just tender. Drain and set aside. In large pot over high heat, melt butter then
saute diced apple until caramelized and tender. Sprinkle in flour and stir. Cook 1 minute, stirring frequently.
Whisk in heavy cream and milk; bring to boil, whisking frequently so milk doesn’t burn. Once boiling, turn heat to low and whisk in cheddar cheese, Romano cheese, gruyere cheese, salt and Worcestershire. Continue whisking until cheese is melted thoroughly.
Carefully pour mixture into large blender and blend on high until smooth.
Pour cheese sauce over noodles and stir. Pour macaroni and cheese into 9-by-13-inch pan and spread evenly. Heat oven to broil.
To make topping: In medium bowl, melt butter and stir in panko breadcrumbs Sprinkle bread crumbs over macaroni, broil until golden brown.
Streusel Topping:
1/2 cup flour
1/4 cup chopped pecans
2 tablespoons light brown sugar
4 tablespoons butter, cut into 1/2-inch cubes
Filling: 4 tablespoons butter
2 pounds Envy apples, cut into 1/4-inch slices
1/2 cup light brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon grated nutmeg
1/4 teaspoon salt
1 teaspoon vanilla
3 tablespoons flour
1 deep dish frozen pie shell
Preheat oven to 375 F.
To make streusel topping: Mix flour, chopped pecans and light brown sugar. Stir
in butter using fingertips until incorporated with small lumps of butter visible. Refrigerate.
To make filling: In large skillet over medium heat, melt butter until amber, stirring of ten. Set aside to cool. In large bowl, stir sliced apples, brown sugar, cinnamon, nutmeg, salt, vanilla and flour using spatula. Pour brown butter over apples and mix, scraping skillet with rubber spatula to incorporate brown butter bits.
Place frozen pie shell on baking sheet. Add 2 cups apple mixture into shell, gently press ing apple slices for even base. Add remaining apple slices and gently press. Sprinkle streu sel topping evenly over apples.
Bake 30 minutes then reduce oven temper ature to 350 F and bake 35-45 minutes until topping is golden and apples feel tender when pierced with fork.
Easy recipes made with sim ple ingredients that will keep you full, happy, and within your budget!
INGREDIENTS
2 cups all-purpose flour
1 large apple, peeled and chopped
1 cup vegetable oil
1 cup dark brown sugar
1/2 cup granulated white sugar
1/2 cup walnuts, chopped 2 large eggs
1 tablespoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350°F and lightly grease a 9-inch round cake pan. In a medium bowl, mix together the eggs and oil. Add the cinnamon, white and brown sugars, and vanilla ex tract and mix until combined.
Add the flour, salt, baking soda, and baking powder, and mix until thoroughly incorpo rated. Fold in the apples and the nuts and pour batter into pre pared pan.
Bake until a toothpick insert ed into the center comes out clean, about 45 minutes. Let cool
for 15 minutes before slicing and serving. Enjoy!
in Downtown Spartanburg, South Carolina, adds quirky twists to classic bowling fare, using ingre dients you don’t typically find at a bowling alley. Just look at their nachos, for example. The Triple Pig Nachos substitute chips for house-made pork rinds that are then topped with smoky pulled pork, crispy pork belly (hence “triple pig”) and all your nacho favorites like tomatoes, jalapenos and melty cheese. You won’t find a porkier set of nachos anywhere!
The Flora-Bama roadhouse is right on the Florida/ Alabama state line, where Orange Beach, Alabama, meets the outskirts of Pensacola, Florida … hence the name “Flora-Bama.” The Flora-Bama has been around since the 1960s and is often labeled the “best beach bar in the country.” Their drool-worthy Greek Shrimp Nachos are comprised of fried wonton chips smothered in a spinach-feta-cream sauce and topped with grilled Gulf shrimp, tomatoes, crumbled feta, Kalamata olives, peppadews, banana peppers, green onion and red onion.
Natty Bumppo’s, a newer restaurant in Cooperstown, New York, is already making a name for itself, which isn’t hard to do when you serve Cannoli Nachos. They’re the only dessert nacho dish in our roundup, and we think these are pretty special. Topped with fresh cannoli cream, choco late chips and the perfect drizzle of dulce de leche, you’ll never know what your nachos were missing until you try this!
This upscale bowling alley and cocktail lounge
If you think, “The perfect dessert nacho dish doesn’t exist,” Natty Bumppo’s might just prove you wrong!
Virginia, puts a West Coast twist on classic nachos. Their Crab Nachos use homemade potato chips instead of tortilla chips and are topped with a gener ous portion of lump crab meat, as well as Monterey cheddar cheese, pico de gallo and chipotle aioli.
In Lafourche Parish, Louisiana, also known as Louisiana’s Cajun Bayou, Bayou Lafourche is a chef’s personal pantry. No matter where you go, you can always ensure you’re being served the freshest seafood. Mr. King Cones in Raceland is no exception. They may be a small drive-thru eatery, but their food packs a big punch. Their popular Crawfish Nachos feature Doritos (what?!) topped with a special cheese sauce and fresh crawfish — a truly local delicacy.
This BBQ joint in Branson, Missouri, will have you rethinking everything you thought you knew about BBQ. Instead of low and slow, they cook their meat hot and fast. Their numerous food-championship titles are proof that their method, though atypical, provides delicious results. Their Basted Nachos are made with wonton chips that are covered in their famous BBQ pulled pork. The pork is then topped with jack cheese, onionpenos (fried onion straws with a KICK!), dry slaw and green onion. (Note from Mindy as she edited – and drooled over – this re lease: Best appetizer ever. She’s been known to coor dinate a press trip to Branson just to have an excuse to take people to try these!)
I may be MBPR’s resident vegetarian, but even I can get behind a plate of these Basted Nachos!
This California-style restaurant in Winchester,
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Though Moe Tachos aren’t an official menu item at this restaurant in downtown Mobile, Ala bama, everyone who walks in the door knows you can just ask for Moe Nachos with tater tots instead of chips and your life will be instantly changed for the better. So … what are Moe Tachos? Tater tots + nachos = tachos. It starts with house-fried tater tots that are then topped with baked beans, pulled smoked pork (or chicken!), nacho cheese, red onions, pickled jalapenos and Alabama’s famous white BBQ sauce. This is one of only a few Moe’s locations (the restaurant has locations throughout the U.S.) that serves tachos, but after hearing about them, MBPR fully backs EVERY Moe’s location serving up hot, delicious plates of tater tots slathered with cheese and meat.
Located in Metairie, Louisiana, Deanie’s Seafood is known for serving generous portions of fresh Louisiana seafood that have been flavored with their signature Creole seasonings. The Crabby Chips are their version of nachos, featuring fresh fried potato chips blanketed by jumbo crabmeat in a seasoned queso sauce. Sour cream and pickled jalapeño complete the mouth watering dish.
Moe Tachos
Ingredients:
1 ½ cups Leftover Sweet Potato Casserole
1 cup Ginger Evans Granulated Sugar
3/4 cup Medeiros’s Pure Olive Oil or Canola Oil
3 Good Nature Eggs
1/2 tsp Marcum Vanilla
1 1/2 cups Ginger Evans All-Purpose Flour
1 1/2 tsp Ginger Evans Baking Powder
1 Tbsp Marcum Ground Cinna mon
1 tsp Marcum Baking Soda
1/2 tsp Marcum Salt
1/4 tsp Marcum Ground Clove, optional
1/4 tsp Marcum Ground Nut meg, optional Streusel Toppings
1/4 cup Coburn Farms Butter, cold and chopped
3 Tbsp Ginger Evans All-Pur pose Flour
3 Tbsp Ginger Evans Brown Sugar
3 Tbsp Nutsome Pecans, finely chopped
3 Tbsp Rolled Oats
Directions:
Preheat oven to 375°F. Grease a 12-cup muffin tin or fill with muffin liners. Set aside.
In a mixing bowl, whisk togeth er the sweet potato casserole, sugar, oil, eggs and vanilla. Mix until smooth, breaking up any clumps of sweet potato.
In a separate mixing bowl, whisk together the remaining muffin ingredients.
Add dry ingredients to the wet
ingredients and stir until just combined and moistened. The batter will be lumpy. Do not over mix or muffins will be tough.
Distribute batter evenly amongst muffin tins. Top with streusel if using.
To make streusel, combine all ingredients together. Using clean hands, use tips of fingers to rub the butter into the other ingredients, creating a coarse meal.
Alternatively, add all the streusel ingredients into the bowl of a food processor and pulse to form a coarse meal. Sprinkle about 1 tablespoon onto each muffin.
Bake for 20-25 minutes or un til a toothpick inserted into the center of the muffins comes out clean. Allow muffins to cool in pan for 1 minute, then remove to a cooling rack.
Ingredients:
4 Tbsp Coburn Farms Butter, divided
1 large Onion, ½-inch dice
1 tsp Marcum Italian Seasoning
1/2 tsp Marcum Garlic Powder
1/4 tsp Marcum Ground Black Pepper
3 cups Pickwell Farms Frozen Mixed Vegetables
1 cup Marcum Gravy + extra for serving
3 cups Shredded or Diced Fully-Cooked Turkey (remove all bones)
3 cups Dish’d Mashed Potatoes, seasoned as de sired
1/2 cups Coburn Farms Milk
Directions:
Preheat oven to 350°F; grease a 2-½ quart casserole dish. Set aside.
In a large skillet, melt 2 tablespoons butter. Add diced onion and cook for 2 minutes. Season with Italian seasoning, garlic powder and black pepper; continue cooking for an additional 2 minutes, stir ring occasionally.
Add mixed vegetables and gravy to the pan and cook, stirring until mixture is steaming. Remove from heat and mix in the turkey. Transfer mixture to the prepared casserole dish and use the back of a spoon to smooth into an even layer.
Add potatoes and milk to a pot or a large micro wavable-safe bowl; mix well. Heat on low until po tatoes reach a spreadable consistency. If microwav ing, heat in 60-second increments and stir between each until potatoes reach a spreadable consistency.
Spoon mashed potatoes evenly over top of the tur key filling and use the back of the spoon to spread potatoes to the edges of the casserole dish. Use a teaspoon to make small shallow depressions across the potatoes. Melt the remaining 2 table spoons of butter and drizzle over top the potatoes. Bake for 30 minutes. Use a large spoon to serve; don’t forget the extra gravy!
These cookies made with vanilla cake mix give a fluffy cake-like texture to your delicious chewy cookies.
Snuggle up on the couch with your favorite version of The Grinch on your TV and get some of these cookies fresh out of the oven. Don’t forget the sweet crunch of the Grinch’s heart!
1 (15.25 ounce) box vanilla cake mix
2 eggs
⅓ cup vegetable oil ½ teaspoon vanilla green gel food coloring ¾ cup confectioners sugar ¼ cup cornstarch 24 candy hearts or large heart sprinkles
Line a baking sheet with parchment paper and set it aside.
Combine the cake mix, eggs, vegetable oil, and vanilla in a large bowl. Add the green food coloring and mix well to incorporate it evenly.
Chill the dough in the refrigerator for 20 min utes.
Preheat the oven to 350°F. Mix the confectioners sugar and corn starch in a small bowl.
Remove the dough from the refrigerator. Scoop dough into 1 inch balls, roll in the confectioners sugar mixture until completely coated, and place on baking sheet 2 inches apart.
Lightly press down with the bottom of a glass to make the balls have a flatter surface. (Do not press too hard though).
Add the candy heart to the top of the dough.
Place the baking sheet in the oven and bake for 8-10 minutes. Do not overbake. Cool on cookie sheet for 3-4 minutes before trans ferring to a cooling rack to cool completely.
Store in an air-tight container. These cookies can be froze to share at a later time.
EDITOR’S NOTE: These heart candies are the Wilton red heart sprinkles (actually much larger than a sprinkle). You can order them on Amazon at https://www.amazon.com/ Wilton-Valentine-Sprin kles-Dessert-Decorating/ dp/B081KN1TV
These fun and tasty Grinch cupcakes are made with a delicious peppermint cupcake base and peppermint buttercream for a double dose of hol iday flavor. The butter cream frosting is colored green and red and then piped on to look like the Grinch wearing his red Santa hat. The result is a beautiful cupcake almost too adorable to eat!
Grinch pretzel bites (shown at right) are snack able caramel-filled pretzels dipped in green candy melts and topped with the classic red heart for a salty/sweet grinch treat that everyone at your Grinch party will love.
The Fudgy chocolate brownies are topped with a rich green chocolate ganache and large red heart sprinkles for a fun an sweet Grinch treat. Plus, these brownies pack a tasty green surprise hidden inside their center--Mint Oreo Cookies!
With countless ways to enjoy the holiday season from decorating and hosting parties to wintertime activities, it’s a perfect time to bring family and friends together for some festive fun. One simple ingredient can be your go-to for just about any tradition: popcorn, which is an inexpensive, versatile, whole grain that makes holiday occasions better.
Consider these simple seasonal ways you can let popcorn fuel your holiday adventures.
Strings of popcorn and cranberries add a nostalgic touch to the family tree while making popcorn trees adds whimsy to the table. Before stringing popcorn, let it sit out for a day or two as freshly popped popcorn may be too fragile to thread without breaking.
Push a threaded needle through the center of each kernel then pull the kernel to the end of the knotted thread, adding an occasional cranberry, if desired. Festive trees can be made using popcorn mixed with melted marshmallows then shaped and finished with sprinkles.
If it’s your turn to host this year’s holiday party, popcorn makes for a perfect party favor. Pop up a delicious treat like these Cranberry Popcorn Balls, place them in pretty jars or neatly wrap them then finish each with a bow. For an added touch, include
the recipe instructions and popcorn kernels in a separate container so your guests can make it at home.
Freshly popped popcorn is a simple and delicious snack to share after a day of shopping, caroling, sledding
or decorating. You can take the holiday season up a notch with creative recipes like Gingersnap Popcorn Snack Mix, White Chocolate Peppermint Popcorn Bark and Easy, Elegant Holiday Popcorn. These treats are perfect for popping up in the morning so the snacks are ready once guests arrive.Visit Popcorn.org to find more sweet, salty and savory holiday recipe ideas.
2 quarts popped popcorn butter-flavored nonstick cooking spray 1/3 cup granulated sugar
substitute
2 teaspoons ground ginger 1/2 teaspoon freshly ground nutmeg 1/4 teaspoon cinnamon 1/4 teaspoon ground cloves 1/8 teaspoon freshly ground black or white pepper
• Preheat oven to 325 F.
• Spread popcorn on baking sheet and spray lightly with nonstick cooking spray.
• In small bowl, combine sugar substitute, ginger, nutmeg, cinnamon, cloves and freshly ground pepper; sprinkle evenly over pop corn.
• Spray again with nonstick cooking spray and toss to coat evenly.
• Bake 7 minutes and serve warm. Yield: 2 quarts
8 cups popped popcorn 1/2 cup milk chocolate chips 1/2 cup white chocolate chips candy sprinkles
•On serving platter, spread popcorn in thin layer.
•Over double boiler or in microwave, melt milk choc olate chips. Drizzle over popcorn.
•Over double boiler or in microwave, melt white chocolate chips. Drizzle over popcorn.
•Sprinkle candy sprinkles over warm, chocolate-coated popcorn. Allow drizzles to set until firm. Yield: 8 cups
5 cups popped popcorn
12 ounces white chocolate baking chips, chopped white chocolate or white candy coating
1 cup crushed hard candy peppermints
Cover baking pan with foil or wax pa per; set aside.
Place popcorn in large bowl; set aside. In double boiler over barely simmering
water, melt chocolate, stirring until smooth, or melt according to package directions.
Stir in crushed peppermints after choc olate is melted. Pour chocolate mixture over popcorn mixture and stir to coat. Spread onto prepared pan; cool com pletely.
When chocolate is cooled and set, break into chunks for serving.
Store in airtight container at room tem perature.
2 cups sugar
1 cup whole berry cranberry sauce, slightly mashed
1 tablespoon grated orange peel
1/2 cup cranberry juice
1/2 cup light corn syrup
1 teaspoon vinegar
1/2 teaspoon salt
5 quarts unsalted popped pop corn
In heavy saucepan, combine sugar, cranberry sauce, orange peel, cran
berry juice, corn syrup, vinegar and salt. Bring to boil; lower heat and cook to 250 F on candy thermometer.
Mixture will bubble in pan; watch to keep from boiling over.
Pour slowly onto hot popcorn and mix until well-coated.
Let stand 5 minutes, or until mixture can easily be formed into balls.
Butter hands and form into 3-inch balls.
Yield: 18 balls
Before the big meal, gifts and cherished mo ments at the fam ily table, almost every holiday party starts with an important tradition: breaking the ice. This year, you can serve up a smile and start the party with this crave-inducing appetizer to get everyone talking.
The sweet touch of Roasted Garlic Whipped Feta Crostini from Milk Means More can be your delightful way to brighten the season of gifts and gather ings. With its creamy cheesiness from a homemade whipped topping boasting the richness of feta and whole milk, it’s an easy and tasty way to invite friends, family and neighbors into your home. This shareable treat comes together in a cinch while adding pops of cheerful color to plates and platters.
Find more holiday recipe inspiration at Milk MeansMore.org.
Recipe courtesy of Liz Della Croce of “The Lemon Bowl” on behalf of Milk Means More
1 bulb garlic (about 12 cloves)
4 tablespoons olive oil, plus additional for driz zling, divided
1 1/2 teaspoons salt, divided
1 1/2 teaspoons pepper divided 32 baguette slices
8 ounces feta cheese
1/2 cup whole milk, plus additional, if necessary (optional)
2 tablespoons lemon juice
1/2 cup pomegranate seeds
1/4 cup parsley, minced
Preheat oven to 400 F. Slice garlic bulb in half,
exposing garlic heads, and place in center of large piece of tinfoil. Drizzle each half with 2 tablespoons olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Wrap foil tightly around garlic and roast until caramelized, about 30 minutes.
Place baguette slices on large baking sheet and drizzle with olive oil. Bake on second rack in oven until golden brown about 10 minutes; set aside.
In high-speed food processor, pulse feta cheese, milk, lemon juice, remaining salt, remaining pep per and roasted garlic cloves until whipped and creamy, adding more milk as needed to reach de sired consistency. Check for seasoning and adjust, to taste.
To serve, spread each baguette slice with whipped feta and sprinkle with pomegranate seeds and minced parsley.
(Family Features)
Ingredients
16 oz peanut butter. 1 pound confectioners sugar. 3/4 cup butter . semi-sweet chocolate chips
STEP I : Line a baking sheet with waxed paper; set aside.
STEP II : In a medium bowl , mix to gether the peanut butter , sugar and 1 cup of butter . roll into balls and place them into baking dish , and chill in freez er about 20 minutes .
STEP III : Melt chocolate chips in a met al bowl over a pan of lightly simmering water. Stir occasionally until smooth.
STEP IV: Remove balls from refriger ator. Insert a wooden toothpick into a ball, and dip into melted chocolate. And return to freezer for about mor 30 min utes.ENJOY !!
Ingredients
2 cups quick-cook oats
1 3/4 cup brown sugar
1 1/2 cup flour
1 tsp. baking powder
1/2 tsp. baking soda
1 cup butter
1/2 cup chopped peanuts
1 cup chocolate chips
1 large egg, beaten
1 (14 oz.) can Sweetened
Condensed Milk
1/2 cup creamy p. butter
Preheat the oven to 3500 Mix oats, br. sugar, flour, baking powder and baking soda in bowl. Cut in butter. Stir in nuts. Reserve 1 1/2 cups crumb mix. Stir egg into remain ing and press into bottom of 13x9” baking pan. Bake 15 minutes. Stir milk and p. butter in bowl. Pour evenly over baked crust. Mix reserved crumbs and chocolate chips. Sprinkle over top and bake an ad ditional 15 minutes.
