Christmas Punch
Everyone needs a good Christmas Punch to serve to guests.
INGREDIENTS
8 Cups Cranberry Juice
2 Cups Orange Juice
3 Cups Ginger Ale
Ice Cubes
In a pitcher combine the cranberry and orange juices. Just before serving stir in the ginger ale. Serve over ice. Feel free to add orange slices if you like. Serves 12
Rum Fudge
Here is a delicious alternative to chocolate fudge!
INGREDIENTS
1 Cup Butter
2 Cups Brown Sugar
5 Ounces Evaporated Milk
1 Teaspoon Rum
1 Teaspoon Vanilla Extract
2 Cups Powdered Sugar
Line an 8 inch square pan with parchment paper. In a large pot combine the butter, brown sugar and evaporated milk. Turn the heat to medium and bring to a full boil. Make sure to stir constantly. Cook for 10 minutes. Continue to stir constantly. Remove from the heat. Stir in the vanilla and rum. Add the powdered sugar and with a hand mixer beat on medium for 3 minutes. Pour into the pan and place in the fridge for 3 hours or more. When you are ready to serve remove from the fridge and lift the fudge out of the pan by using the parchment paper sides. Cut into 1 inch squares. Store in an airtight container. Makes 60 pieces.
Red Chile Butter
Sometimes it’s nice to change what you spread on your bread or rolls. I really like to use Red Chile Butter because it gives whatever you’re using it on a little zip. This butter is great on baked potatoes or even corn on the cob.
INGEDIENTS
1 Cup Softened Unsalted Butter
1 Teaspoon Red Chile Flakes
1 Tablespoon Chopped Garlic
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
Combine all of the ingredients into a food processor and pulse until well blended. Spoon into individual ramekins or a larger bowl. Place in the refrigerator until you are ready to use. Makes 1 cup.
Hearty Vegetable Soup
With so much heavy holiday food this time of year it’s good to take a nice little soup break. Here is a Hearty Vegetable Soup that goes well with a nice loaf of crusty bread.
INGREDIENTS
4 Tablespoons Olive Oil
3 Diced Carrots
1 Large Diced Onion
5 Cloves Minced Garlic
2 Cups Cubed Butternut Squash
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
4 Cups Vegetable Broth or Chicken Broth
15 Ounces Diced Tomatoes
1/4 Teaspoon Ground Thyme
2 Cups Chopped Kale
15 Ounces Cooked Chickpeas
In a large soup pot add the olive oil and turn the heat to medium high. Add the carrots, garlic, onions and sauté for 5 minutes. Add the butternut squash cubes, kosher salt, pepper and sauté for 2 more minutes. Add the vegetable broth or chicken broth and stir. Add the diced tomatoes and ground thyme. Bring to a boil and then reduce the heat to medium low and simmer for 30 minutes. Stir in the chopped kale and cooked chickpeas. Cook for another 30 minutes. Transfer to bowls and serve with crusty bread. Serves 4
Ultimate Ginger Snaps
Back By Popular Demand!
If you like Ginger Snaps, like I do, then you will love these. They are nice and chewy with just the right amount of ginger. You just might want to double the batch because they are sure to be a big hit.
INGREDIENTS
2 1/4 Cups Unbleached Flour
1/2 Teaspoons Ground Cloves
1/2 Teaspoon Ground Ginger
1 Teaspoon Ground Cinnamon
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
3/4 Cup (1 1/2 Sticks) Softened Unsalted Butter
1 Cup Sugar
1/4 Cup Dark Molasses
1 Large Egg
3 1/2 Ounces Crystallized Ginger Chips
Preheat your oven to 375° F. Sift the dry ingredients together in a medium size bowl and set aside. In a large bowl, mix the butter and sugar until light and creamy. Stir in the molasses and the egg. Add the dry ingredients to the ginger chips. For the best result, chill the dough for 1 hour. Form 1 inch balls. Roll in granulated sugar. Place on a parchment paper lined cookie sheet. Make sure that they are about 2 inches apart. Bake for 8 to 10 minutes. Remove from the oven while the cookies are still soft. Let the cookies cool for 10 minutes before removing and placing on a serving plate. Makes 3 dozen cookies.
Vegetarian Shepherd’s Pie
I had a ton of vegetables in my fridge that were close to expiring so I decided to make Shepherd's Pie vegetarian style! To make this a vegan dish swap out the butter for a non-dairy butter.
INGREDIENTS
3 Diced Parsnips
1 Chopped Onion
2 Cups Mixed Vegetables (Chopped Carrots, Corn & Peas)
2 Pounds Potatoes
1 Stick Salted Butter
1/2 Cup Vegetable Broth
1 Teaspoon Worcestershire Sauce
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
Peel and quarter potatoes. Boil in water until tender. While the potatoes are cooking, melt 1/2 stick of butter in a large frying pan. Sauté the onions in butter until tender over medium heat for about 10 minutes. If you are adding vegetables, add them according to cooking time. Put the parsnips and carrots in with the onions. Add corn or peas at the end of the cooking of the onions. Add salt, pepper and Worcestershire sauce. Add half a cup of the vegetable broth and cook, uncovered, over low heat for about 10 minutes. Add more vegetable broth as necessary to keep moist. Mash potatoes in a bowl with remainder of the butter. Season with the salt and pepper. Place the vegetables and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. Cook in a preheated 400° F oven about 30 minutes or until bubbling and brown. Broil for last new minutes if necessary to brown. Serves 4
White Chocolate Chip Cookies
This recipe is a good change of pace from chocolate chip cookies. Sometimes I just get a real craving for white chocolate.
INGREDIENTS
1 Cup Softened Butter
1 1/2 Cups Sugar
1 Cup Brown Sugar
2 Eggs
2 Teaspoons Vanilla Extract
3 Cups Unbleached Flour
1/2 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
2 Cups White Chocolate Chips
Preheat your oven to 350° F. In a large size bowl mix together the butter and the sugar until fluffy. Add the vanilla. Add the eggs one at a time. Beat well. Add the flour, baking soda and salt. Mix well. Add the white chocolate chips and mix for another minute. Cover your baking sheets with parchment paper. With a teaspoon scoop the cookie dough and drop onto the parchment paper. Place 1 inch apart. Bake for 10 minutes or until done. Remember that each oven is different from the next so you may want to check the cookies at 9 minutes. I like to take the cookies out a bit early so they are nice and soft because the cookies will continue to cook after removal from the oven. Remove from the oven and let sit for 10 minutes. Repeat until you are finished cooking all of the dough. Makes 60 cookies.
Carrot Oat Muffins
I love to eat muffins in the morning. Here is a healthy muffin that the whole family is sure to enjoy.
INGREDIENTS
12 Ounces Carrot Juice
2 Egg Whites
1 3/4 Cups Olive Oil
1 Cup Old-Fashioned Rolled Oats
1 Cup Raisins
1/2 Cup Sugar
1 Tablespoon Baking Soda
1 Teaspoon Cinnamon
1/2 Teaspoon Ground Nutmeg
Preheat your oven to 400° F. Line 18 muffin cups with liners. In a small size bowl whisk together the carrot juice, eggs and olive oil. In a separate medium size bowl, combine the flour, rolled oats, raisins, sugar, baking soda, cinnamon and nutmeg. Add the carrot juice to the flour mixture. Stir until well combined. Spoon the batter 3/4 up to the top of the muffin liner. Bake for 18 minutes until done. Remove from the oven and let cool for 10 minutes. Serve warm. Makes 18 muffins.
Dark Chocolate Chip Cookies
I love dark chocolate much more than milk chocolate. Here is a great easy recipe for dark chocolate chip cookies.
INGREDIENTS
1 Cup Softened Butter
3/4 Cup Sugar
3/4 Cup Brown Sugar
2 Teaspoons Vanilla Extract
2 Eggs
2 1/4 Cups Unbleached Flour
1 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
2 Cup Dark Chocolate Chips
Preheat your oven to 350° F. In a large size bowl mix together the butter and the sugar until fluffy. Add the vanilla. Add the eggs one at a time. Beat well. Add the flour, baking soda and salt. Mix well. Add the dark chocolate chips and mix for another minute. Cover your baking sheets with parchment paper. With a teaspoon scoop the cookie dough and drop onto the parchment paper. Place 1 inch apart. Bake for 10 minutes or until done. Remember that each oven is different from the next so you may want to check the cookies at 9 minutes. I like to take the cookies out a bit early so they are nice and soft because the cookies will continue to cook after removal from the oven. Remove from the oven and let sit for 10 minutes. Repeat until you are finished cooking all of the dough. Makes 54 cookies
Chorizo & Turkey Chili
If you have plenty of leftover turkey and are tired of making turkey sandwiches make my Chorizo & Turkey Chili. My chunky chili is just the thing for cold weather comfort or watching the game.
INGREDIENTS
4 Chorizo Sausages
2 Cups Diced Cooked Turkey
4 Tablespoons Olive Oil
1 Large Chopped Onion
1/2 Cup Water
1 Cup Water
1 Chopped Red Bell Pepper
4 Large Chopped Garlic Cloves
2 Teaspoons Ground Cumin
2 Tablespoons Chili Powder
15 Ounces Diced Tomatoes
28 Ounces Crushed Tomatoes
15 Ounces Kidney Beans
1 Cup Chopped Cilantro
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
Heat olive oil in a large Dutch oven or pot over a medium high heat. Remove the casings of the sausages and break up the sausage into pieces. Add the onion and sausage pieces into the pot and cook for 10 minutes. Stir occasionally. Add water to deglaze the pan. Add the red bell pepper, chopped cilantro and garlic. Cook for 5 minutes. Add the cumin, chili powder, kosher salt, pepper, tomatoes and beans along with 1 cup of water. Bring to a boil. Reduce to a simmer. Cover and cook for 1 hour over a low heat. Stir occasionally. Remove from the heat and serve hot. Serves 4
