Christmas Recipes

Ingredients: 1 (5 pound) ready-to-eat ham 1/4 cup whole cloves 1/4 cup dark corn syrup 2 cups honey 2/3 cup butter Instructions: Preheat oven to 325 degrees F (165 degrees C). Score ham, and stud with the whole cloves. Place ham in foil lined pan. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

Ingredients: 2 3/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1 cup butter, softened 1 1/2 cups white sugar 1 egg 1 teaspoon vanilla extract Instructions: Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside. Watch Now In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets. Watch Now Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks. Watch Now

Ingredients: 1 1/2 cups shortening 2 cups white sugar 1/2 cup molasses 2 eggs 4 cups all-purpose flour 4 teaspoons baking soda 2 teaspoons ground cinnamon 1 teaspoon ground cloves 1 teaspoon ground ginger 1 teaspoon salt Instructions: Melt the shortening in a large pan on the stove, and cool. Add sugar, eggs, and molasses, beat well. In a separate bowl, sift dry ingredients together and add to the pan. Mix well and chill 3 hours or overnight. Form into walnut-size balls. Roll in granulated sugar. Place on greased cookie sheet about 2 inches apart. Bake at 375 degrees F (190 degrees C) for 8-10 minutes. Store in an airtight container to keep from getting overly crisp. If they do lose their softness, an easy way to restore it is to place one slice of fresh bread in the container with the cookies for a couple of hours or overnight and they

Ingredients: 1/2 cup walnut halves 1/4 cup sugar 3 cups mixed greens 1/2 cup dried cranberries 1/2 cup crumbled Gorgonzola cheese 1 tablespoon raspberry vinaigrette 1 tablespoon white vinegar 1 tablespoon olive oil Instructions: Place walnuts and sugar in a skillet over medium heat, stirring constantly until the sugar dissolves into a light brown liquid and coats the walnuts. Remove walnuts from skillet, and spread them out on a sheet of aluminum foil to cool. Place in a large salad bowl the mixed greens, cranberries, cheese, vinaigrette, vinegar, and olive oil. Toss gently; add candied walnuts, and toss again.

Ingredients: 1/8 cup chopped dried cherries 1/8 cup chopped dried mango 1/4 cup dried cranberries 1/4 cup dried currants 2 tablespoons chopped candied citron 1/4 cup dark rum 1/2 cup butter 1/4 cup packed brown sugar 1 egg 1/2 cup all-purpose flour 1/8 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 cup unsulfured molasses 2 tablespoons milk 1/4 cup chopped pecans 1/4 cup dark rum, divided Instructions: Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature. Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3-inch round pan or loaf pan and line it with parchment paper. In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked f

Ingredients: 1 tablespoon butter, melted 1 tablespoon white sugar 5 teaspoons butter, melted 5 teaspoons all-purpose flour 1/4 cup cold milk 2 egg yolks 1 teaspoon freshly grated orange zest 1 tablespoon brandy-based orange liqueur (such as Grand Marnier®) 1/8 teaspoon vanilla extract 2 egg whites 1/4 cup white sugar, divided Instructions: Preheat oven to 400 degrees F (200 degrees C). Brush the insides of 2 (8-ounce) ramekins with 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil. Melt 1 tablespoon butter and 2 teaspoons butter in a saucepan over medium-low heat; cook and stir flour in the melted butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Remove from heat and transfer to a mixing bowl. Stir orange zest and 1 tablespoon brandy-based orange liqueur into butte

Ingredients: 2 1/2 cups finely chopped red bell peppers 1 1/4 cups finely chopped green bell peppers 1/4 cup finely chopped jalapeno peppers 1 cup apple cider vinegar 1 (1.75 ounce) package powdered pectin 5 cups white sugar Instructions: Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner. Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam. Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly. Place jars in rack, and slowly lower jars into canner. The water should cover the j

Ingredients: 2 cups white sugar 3/4 cup vegetable oil 3 eggs 1 teaspoon vanilla extract 3/4 cup buttermilk 2 cups grated carrots 1 cup flaked coconut 1 (15 ounce) can crushed pineapple, drained 2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons ground cinnamon 1 1/2 teaspoons salt 1 cup chopped walnuts 1/2 cup butter 1 (8 ounce) package cream cheese Instructions: Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside. In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan. Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool. In a medium mixing bowl, combine but

Ingredients: 1 pound lean ground beef 1 egg 2 tablespoons water 1/2 cup bread crumbs 3 tablespoons minced onion 1 (8 ounce) can jellied cranberry sauce 3/4 cup chili sauce 1 tablespoon brown sugar 1 1/2 teaspoons lemon juice Instructions: Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs. Bake in preheated oven for 20 to 25 minutes, turning once. In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.

Ingredients: 1 cup water 1 cup white sugar 1 (12 ounce) package fresh cranberries 1 orange, peeled and pureed 1 apple - peeled, cored and diced 1 pear - peeled, cored and diced 1 cup chopped dried mixed fruit 1 cup chopped pecans 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Instructions: In a medium saucepan, boil water and sugar until the sugar dissolves. Reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg. Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst. Remove from heat, and let cool to room temperature.

Ingredients: Sauerkraut Filling: 2 tablespoons butter 1/3 cup chopped onion 1 1/2 cups sauerkraut, drained and minced salt and pepper to taste Potato Filling: 3 tablespoons butter 1/2 cup chopped onion 2 cups cold mashed potatoes 1 teaspoon salt 1 teaspoon white pepper Dough: 3 egg 1 (8 ounce) container sour cream 3 cups all-purpose flour 1/4 teaspoon salt 1 tablespoon baking powder Instructions: To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool. For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper. To make the dough, beat toge

Ingredients: 3 1/2 cups wine 1/2 cup fresh lemon juice 1 (2 ounce) package dry pectin 4 1/2 cups white sugar Instructions: Combine wine, lemon juice, and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam off top, if necessary. Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace. Tighten 2 piece lids. Process for 5 minutes in boiling water bath.

Ingredients: 3 cups semisweet chocolate chips 1 (14 ounce) can sweetened condensed milk 1/4 cup butter 1 cup chopped walnuts (optional) Instructions: Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired. Pour into well-greased 8x8-inch glass baking dish. Refrigerate until set.

Ingredients: 10 vanilla beans, split lengthwise 1 liter vodka Instructions: Place the vanilla beans in the bottle of vodka and seal. Store in a cool, dark area such as a kitchen cabinet for 3 weeks, shaking the bottle every week. Three weeks is the minimum, store it 6 months for the best flavor. After using, replace with more vodka. The same beans will continue to flavor the vanilla for up to a year.

Ingredients: 1 cup maple syrup 1 cup orange juice 1 cup ginger ale 1/2 cup brown sugar 1/2 cup honey 1 (10 ounce) jar maraschino cherries, halved 1 (12 pound) fully-cooked, bone-in ham 1 (15.25 ounce) can pineapple slices in juice, drained 1 box round wooden toothpicks Instructions: Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the maple syrup, orange juice, ginger ale, brown sugar and honey. Stir in the juice from the maraschino cherries, and half of the cherries. Score the outer edge of the ham with a sharp knife in a diamond pattern. Cuts should be about 1/4 inch deep. This will allow the ham to soak up the juice. Place the ham into an oven bag, and carefully pour the juice mixture over it, keeping all of the juice in the bag. It may look like there is too much juice, but the ham will soak it up while baking. Place the pineapples onto the top of the ham, and secure with toothpicks.

Ingredients: 1 small wheel of brie (about 6 to 8 inches), chilled 1/4 cup dried cranberries 1/4 cup chopped walnuts 1 sheet frozen puff pastry, thawed, plus extra for (optional) design 1 egg, beaten with 1 teaspoon water Instructions: Score the side of a wheel of brie all the way around with a sharp paring knife. Cut directly on the "equator" through the rind. Using a long piece of string or dental floss, wrap the string around the brie on the newly made cut. Loop one end of the string over the other (a half knot). Then pulling the ends of the string in opposite directions, cut the brie in half. Press the dried cranberries on one cut side of the brie, and the walnuts on the other. Quickly put the 2 sides back together with the cranberries on top of the walnuts. Press together and stuff back in any cranberries or walnuts that fell out. Roll out a thawed sheet of puff pastry on a floured surface to about 1/8-inch th

Ingredients: 1/4 cup butter, softened 1 clove garlic, minced 1 teaspoon paprika 1 teaspoon Italian seasoning 1/2 teaspoon salt-free garlic and herb seasoning blend (such as Mrs. Dash®) salt and ground black pepper to taste 1 (3 pound) turkey breast with skin 1 teaspoon minced shallot 1 tablespoon butter 1 splash dry white wine 1 cup chicken stock 3 tablespoons all-purpose flour 2 tablespoons half-and-half (optional) Instructions: Preheat oven to 350 degrees F (175 degrees C). Mix 1/4 cup butter, garlic, paprika, Italian seasoning, garlic and herb seasoning, salt, and black pepper in a bowl. Place turkey breast with skin side up into a roasting pan. Loosen skin with your fingers; brush half the butter mixture over the turkey breast and underneath the skin. Reserve remaining butter mixture. Tent turkey breast loosely with aluminum foil. Roast in the preheated oven for 1 hour; baste turkey breast with remaining butter m

Ingredients: 1/2 cup butter 1 (16 ounce) package brown sugar 1/2 cup milk 3/4 cup peanut butter 1 teaspoon vanilla extract 3 1/2 cups confectioners' sugar Instructions: Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.

Ingredients: 1 cup chopped pecans 1 (18.25 ounce) package yellow cake mix 1 (3.4 ounce) package instant vanilla pudding mix 4 eggs 1/4 cup water 1/2 cup vegetable oil 3/4 cup Irish cream liqueur 1/2 cup butter Instructions: Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan. In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up. To make the glaze: In a saucepan, combine butter,

Ingredients: 12 slices day-old bread, cut into 1-inch cubes 2 (8 ounce) packages cream cheese, cut into 1 inch cubes 1 cup fresh blueberries 12 eggs, beaten 2 cups milk 1 teaspoon vanilla extract 1/3 cup maple syrup 1 cup white sugar 2 tablespoons cornstarch 1 cup water Instructions: Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C). Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned. I

Ingredients: 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened 2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted Instructions: Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Ingredients: 2 eggs 1 tablespoon white sugar 1 cup sifted all-purpose flour 1 cup milk 1 teaspoon vanilla extract 1/4 teaspoon salt vegetable oil for frying sifted confectioners' sugar Instructions: Combine eggs, sugar and salt; beat well. Add remaining ingredients and beat until smooth. Heat a rosette iron in deep, hot oil (375 degrees) for 2 minutes. Drain excess oil from iron. Dip in batter to 1/4 inch from the top of the iron, then dip iron immediately into hot oil (375 degrees). Fry rosette until golden, about 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto a rack placed over paper towels. Reheat iron 1 minute; make next rosette. Sprinkle rosettes with confectioners' sugar.

Ingredients: 1 pound ground pork sausage 1 teaspoon mustard powder 1/2 teaspoon salt 4 eggs, beaten 2 cups milk 6 slices white bread, toasted and cut into cubes 8 ounces mild Cheddar cheese, shredded Instructions: Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain. In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight. Preheat oven to 350 degrees F (175 degrees C). Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 30 minutes, or until set.

Ingredients: 2 (.25 ounce) packages active dry yeast 3/4 cup warm water (110 degrees F/45 degrees C) 1/2 cup white sugar 1 teaspoon salt 2 eggs 1/2 cup butter, room temperature 4 cups all-purpose flour 1/4 cup butter, softened Instructions: Dissolve yeast in warm water. Stir in sugar, salt, eggs, butter, and 2 cups of flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Knead dough, then cover it and let rise in a warm place until double (about 1 1/2 hours). Punch down dough. Divide in half. Roll each half into a 12-inch circle. Spread with butter. Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 1 hour). Bake at 400 degrees F (205 degrees C) for 12-15 minute or until golden brown. Brush tops with butter when they come out of the oven.

Ingredients: 2 pounds fresh strawberries, hulled 4 cups white sugar 1/4 cup lemon juice Instructions: In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

Ingredients: 1 cup milk 1/2 cup butter 1 cup water 1 tablespoon active dry yeast 1 cup white sugar 1 teaspoon salt 2 eggs 6 cups all-purpose flour 2 teaspoons ground cinnamon 2 cups dark brown sugar 1/2 cup butter, softened 2 cups confectioners' sugar 1 (3 ounce) package cream cheese, softened 1 tablespoon butter, softened 1/2 teaspoon vanilla extract 3 tablespoons milk Instructions: Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter; stir until melted. Add water and let cool until lukewarm. In a large bowl, combine the milk mixture, yeast, white sugar, salt, eggs and 2 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Divide dough into two pieces. Roll each piece into a 12x

Ingredients: cooking spray 2 tablespoons butter 3 cloves garlic, minced 2 tablespoons all-purpose flour 3/4 cup milk 1/2 cup freshly grated Parmesan cheese salt and ground black pepper to taste 2 large potatoes, peeled and thinly sliced Instructions: Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray or grease with butter. Heat butter in a saucepan over medium heat. Cook and stir garlic in the melted butter until fragrant, about 1 minute. Add flour to garlic mixture; cook and stir until mixture is smooth and thickened, about 2 minutes. Slowly pour milk into flour-butter mixture while continuously stirring with a whisk until sauce is smooth and thickened, about 5 minutes. Remove saucepan from heat and stir Parmesan cheese into sauce until cheese melts from the heat of the sauce; season with salt and pepper. Divide the potatoes among the 12 prepared muffin cups

Ingredients: 2 tablespoons butter 1/2 cup green onions, white and light green parts only, thinly sliced 2 cloves garlic, minced salt 1 (14 ounce) can artichoke hearts, drained and chopped 1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry 8 ounces cream cheese 1/2 cup shredded Gruyere cheese 1/2 cup finely grated Parmigiano-Reggiano cheese 1/4 teaspoon hot sauce 1 pinch ground nutmeg salt and freshly ground black pepper to taste 1/4 cup shredded mozzarella cheese Instructions: Preheat oven to 400 degrees F (200 degrees C). Melt butter in a saucepan over medium-low heat; stir in onions and pinch of salt. Cook, stirring occasionally, until onions are soft, about 5 minutes. Stir garlic into onions and remove from heat. Mix green onion mixture, spinach, artichoke hearts, cream cheese, Gruyere, Parmigiano-Reggiano, hot sauce, nutmeg, salt, and pepper in a large bowl until combined.

Ingredients: 4 cups fresh cranberries 1 cup raisins 1/2 cup white sugar 3/4 cup packed brown sugar 2 teaspoons ground cinnamon 1 teaspoon minced fresh ginger root 1/4 teaspoon ground cloves 1 cup water 1/2 cup minced onion 1/2 cup chopped Granny Smith apple 1/2 cup finely chopped celery Instructions: Combine the cranberries, raisins, white sugar, brown sugar, cinnamon, ginger, cloves and water in a saucepan. Bring to a boil, then simmer over low heat until berries start to pop, about 5 minutes. Add the onion, apple, and celery; continue to cook, stirring occasionally, until the mixture begins to thicken, 5 to 10 more minutes. Transfer to a container and cool slightly. Refrigerate overnight to allow the flavors to blossom.

Ingredients: 1 (12 ounce) bag cranberries, fresh or frozen 1 bunch cilantro, chopped 1 bunch green onions, cut into 3 inch lengths 1 jalapeno pepper, seeded and minced 2 limes, juiced 3/4 cup white sugar 1 pinch salt Instructions: Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature.

Ingredients: 1 pint fresh strawberries 1 (8 ounce) package cream cheese, softened 1/2 cup confectioners' sugar, or to taste 2 tablespoons orange flavored liqueur, or to taste Instructions: Cut the tops off of the strawberries and stand upright on the cut side. Make a cut 3/4 of the way down from the tip of the strawberry towards the bottom. Beat together the cream cheese, sugar, and liqueur until smooth in a mixer or a food processor. Place into a piping bag with a star tip. Pipe into each strawberry and arrange on a serving platter.

Ingredients: 2 cups packed brown sugar 1 (8 pound) cured, bone-in picnic ham Instructions: Spread about 1 1/2 cups of brown sugar on the bottom of the slow cooker crock. Place the ham flat side down into the slow cooker - you might have to trim it a little to make it fit. Use your hands to rub the remaining brown sugar onto the ham. Cover, and cook on Low for 8 hours.

Ingredients: 1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed 3 tablespoons olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Preheat oven to 400 degrees F (205 degrees C). Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

Ingredients: Crumb: 1 1/2 cups pecans, finely chopped 1/3 cup white sugar 1/3 cup packed light brown sugar 1 teaspoon cinnamon 1/8 teaspoon salt 3 tablespoons melted butter Cake: 1 7/8 cups all-purpose flour 1/2 teaspoon fine sea salt 1 teaspoon baking powder 3/4 teaspoon baking soda 1/2 cup butter 1 cup white sugar 2 large eggs 1 1/2 teaspoons vanilla extract 1 cup sour cream or creme fraiche Instructions: Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch by 10-inch baking dish. Mix pecans, 1/3 cup white sugar, brown sugar, cinnamon, salt, and melted butter thoroughly in a mixing bowl until all components are coated with butter, 3 to 4 minutes. In a separate bowl, whisk together flour, salt, baking powder, and baking soda. In another bowl, mix together butter and 1 cup sugar with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. W

Ingredients: 1 cup graham cracker crumbs 2 tablespoons white sugar 3 tablespoons melted butter 3 (8 ounce) packages cream cheese, softened 1 cup white sugar 3 tablespoons all-purpose flour 3/4 cup eggnog 2 eggs 2 tablespoons rum 1 pinch ground nutmeg Instructions: Preheat oven to 325 degrees F (165 degrees C). In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan. Bake in preheated oven for 10 minutes. Place on a wire rack to cool. Preheat oven to 425 degrees F (220 degrees C). In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust. Bake in preheated oven for 10 minutes. Reduce heat to 250 and bake for 45 minutes, or until center o

Ingredients: 20 grape tomatoes 10 ounces mozzarella cheese, cubed 2 tablespoons extra virgin olive oil 2 tablespoons fresh basil leaves, chopped 1 pinch salt 1 pinch ground black pepper 20 toothpicks Instructions: Toss tomatoes, mozzarella cheese, olive oil, basil, salt, and pepper together in a bowl until well coated. Skewer one tomato and one piece of mozzarella cheese on each toothpick.

Ingredients: 4 cups white sugar 1 cup milk 1/2 cup butter 1 (7 ounce) jar marshmallow creme 12 ounces peanut butter 2/3 cup all-purpose flour Instructions: Grease a 9x13 inch baking dish, set aside. In a saucepan, combine sugar, milk, and butter. Bring to a boil, and cook 5 minutes. Remove from the heat. Stir in the marshmallow creme and peanut butter. Gradually stir in the flour. Spread into the prepared pan, and let cool.

Ingredients: 2 (14.5 ounce) cans green beans, drained 1 (10.75 ounce) can condensed cream of mushroom soup 1 (6 ounce) can French fried onions 1 cup shredded Cheddar cheese Instructions: Preheat oven to 350 degrees F (175 degrees C). Place green beans and soup in a large microwave-safe bowl. Mix well and heat in the microwave on HIGH until warm (3 to 5 minutes). Stir in 1/2 cup of cheese and heat mixture for another 2 to 3 minutes. Transfer green bean mixture to a casserole dish and sprinkle with French fried onions and remaining cheese. Bake in a preheated 350 degrees F (175 degrees C) oven until the cheese melts and the onions just begin to brown.

Ingredients: 1 1/2 cups creamy peanut butter 1/2 cup butter, softened 1 teaspoon vanilla extract 4 cups sifted confectioners' sugar 6 ounces semi-sweet chocolate chips 2 tablespoons shortening Instructions: Line a baking sheet with waxed paper; set aside. In a medium bowl, mix peanut butter, butter, vanilla, and confectioners' sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate. Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat. Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.

Ingredients: 1 (18.25 ounce) package lemon cake mix 2 eggs 1/3 cup vegetable oil 1 teaspoon lemon extract 1/3 cup confectioners' sugar for decoration Instructions: Preheat oven to 375 degrees F (190 degrees C). Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet. Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.

Ingredients: 1 (10 ounce) package mini twist pretzels 5 cups toasted oat cereal 5 cups crispy corn cereal squares 2 cups salted peanuts 1 (14 ounce) package candy-coated milk chocolate pieces 2 (11 ounce) packages white chocolate chips 3 tablespoons vegetable oil Instructions: Line 3 baking sheets with waxed paper or parchment. Set aside. In a large bowl, combine mini pretzels, toasted oat cereal, crispy corn cereal squares, salted peanuts, and candy-coated chocolate pieces. Set aside. In a microwave-safe bowl, heat chips and oil on medium-high for 2 minutes, stirring once. Microwave on high for 10 seconds; stir until smooth. Pour over cereal mixture and mix well. Spread onto prepared baking sheets. Cool; break apart. Store in an airtight container.

Ingredients: 1 pound sweet Italian sausage, casings removed 1/4 cup butter 6 cups coarsely chopped leeks 3 tart apples - peeled, cored and chopped 2 cups chopped celery 4 teaspoons poultry seasoning 2 teaspoons dried rosemary, crushed 1 cup dried cranberries 12 cups white bread cubes, baked until slightly dry 1 1/3 cups chicken stock salt and black pepper to taste Instructions: Cook and stir sausage in a large skillet over medium heat, crumbling coarsely, for about 10 minutes. Remove sausage to a large bowl with a slotted spoon. Empty pan of grease. Watch Now Into the same pan melt the butter. Add the leeks or onions, apples, celery and poultry seasoning; cook until softened, about 10 minutes. Add the rosemary, dried cranberries and cooked sausage. Mix all with the dried bread cubes. Season to taste with salt and pepper. Moisten with the chicken stock. Watch Now Stuff turkey with about 5 cups for a 14

Ingredients: 3/4 cup water, or as needed 2 whole star anise 12 whole cloves, or more to taste 1 (7 pound) country-style ham 1 cup firmly packed light brown sugar 1/4 cup honey 2 tablespoons Dijon mustard 2 tablespoons rice vinegar 1 1/2 teaspoons freshly ground black pepper 1/2 teaspoon Worcestershire sauce 1 pinch cayenne pepper Instructions: Preheat oven to 325 degrees F (165 degrees C). Pour water, star anise, and cloves into the bottom of a roasting pan. Place a roasting rack into the pan over the water, anise, and cloves; place ham on rack. Cut 1/4-inch deep slashes 1/2-inch apart lengthwise and crosswise across the top of the entire ham. Bake ham in the preheated oven for 20 minutes. Whisk brown sugar, honey, mustard, vinegar, black pepper, Worcestershire sauce, and cayenne pepper together in a bowl until glaze has a thick, smooth consistency. Brush glaze all over ham. Continue baking

Ingredients: 1 tablespoon butter 2 cloves garlic, chopped Instructions: Heat a frying pan over medium heat until hot, 3 minutes. Melt 1 tablespoon butter; cook and stir garlic until fragrant, 30 seconds. Add 1 tablespoon butter and Brussels sprouts, cut-side down; cover and cook until golden brown, 4 to 6 minutes. Flip Brussels sprouts; add 1 tablespoon butter. Cover and cook until other side is browned, about 3 more minutes. Transfer to a serving plate. Sprinkle with Parmesan cheese, salt, and black pepper.

Ingredients: 24 circular pretzels 24 milk chocolate candy kisses 1 (1.69 ounce) package mini candy-coated chocolates Instructions: Preheat oven to 350 degrees F (175 degrees C). Place pretzels on baking sheets. Unwrap candy kisses and place one in the center of each pretzel. Place in preheated oven 1 to 2 minutes, until kisses melt. Remove from oven and place one candy-coated chocolate in the center of each pretzel. Chill in refrigerator until set.

Ingredients: 1 (7.5 ounce) package dry cornbread mix 1 cup butter 2 onions, chopped 1 green bell pepper, chopped 6 stalks celery, chopped 1 pound pork sausage 16 slices white bread 2 teaspoons dried sage 1 teaspoon dried thyme 1 teaspoon poultry seasoning 1 teaspoon salt 1/2 teaspoon ground black pepper 1/2 cup chopped fresh parsley 2 eggs 4 cups chicken stock Instructions: Prepare corn bread as directed on package. Cool, and crumble. Watch Now Melt butter in a large skillet over medium heat. Cook onions, bell pepper, and celery in butter until tender, but not brown. In another pan, cook sausage over medium-high heat until evenly browned. Watch Now Place corn bread and bread slices in a food processor. Pulse until they turn into a crumbly mixture. Transfer mixture to a large bowl. Season with sage, thyme, poultry seasoning, salt, and pepper. Mix in chopped parsley, cooked vegetables, and sausage wit

Ingredients: 1 (7 ounce) jar marshmallow creme 1 1/2 cups white sugar 2/3 cup evaporated milk 1/4 cup butter 1/4 teaspoon salt 2 cups milk chocolate chips 1 cup semisweet chocolate chips 1/2 cup chopped nuts 1 teaspoon vanilla extract Instructions: Line an 8x8 inch pan with aluminum foil. Set aside. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

Ingredients: 1 (8 ounce) package refrigerated crescent rolls 1 (8 ounce) package cream cheese, softened 1 (1 ounce) package Ranch-style dressing mix 2 carrots, finely chopped 1/2 cup chopped red bell peppers 1/2 cup chopped green bell pepper 1/2 cup fresh broccoli, chopped 1/2 cup chopped green onions Instructions: Preheat oven to 375 degrees F (190 degrees C). Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool. Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.

Ingredients: 1 (10 pound) fully-cooked spiral cut ham 2/3 cup brown sugar 1/3 cup apricot jam 1 teaspoon dry mustard powder Instructions: Preheat the oven to 275 degrees F (135 degrees C). Place the ham cut side down onto a sheet of aluminum foil. I like to put the shiny side up. Mix together the brown sugar, apricot jam and mustard powder in a small bowl. Brush onto the ham using a pastry or barbeque brush. Reserve any leftover glaze. Enclose the foil around the ham and place on a rimmed baking sheet. Roast for 2 hours in the preheated oven, or if your ham is a different size, figure 14 minutes per pound. Apply the remaining glaze 20 minutes before the ham is done.

Ingredients: 1 1/4 cups white sugar 1 cup butter 3 egg yolks 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon cream of tartar Instructions: Preheat oven to 350 degrees F (180 degrees C). Lightly grease 2 cookie sheets. Cream together sugar and butter. Beat in egg yolks and vanilla. Add flour, baking soda, and cream of tartar. Stir. Form dough into walnut size balls and place 2 inches apart on cookie sheet. Don't flatten. Bake 10 to 11 minutes, until tops are cracked and just turning color.