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Breakfast Recipe: Buttermilk Waffles
Servings: 16
Taste of Home ~ Step by Step
You won't get any complaints from family or friends when you stack up these golden waffles for breakfast!
Recipe by: Kim Branges ~ Grand Canyon, Arizona

Ingredients:

• 1-3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs, room temperature
• 2 cups buttermilk
• 1/3 cup canola oil
• Optional: Sliced fresh strawberries, strawberry syrup and whipped cream

Preparation Instructions:

• In a large bowl, combine the flour, baking powder, baking soda and salt. In another bowl, beat the eggs; add buttermilk and oil. Stir into dry ingredients just until combined.
• Bake in a preheated waffle maker according to manufacturer's directions until golden brown. If desired, serve with sliced fresh strawberries, syrup and whipped cream.

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Breakfast Recipe: Grilled Steak and Eggs with Beer and Molasses
Servings: 4
Food Network ~ Step by Step
Steak and eggs is a breakfast classic, but the Neelys kick theirs up a notch by throwing it all on the grill. Spice up the steak with a beer-infused barbecue sauce.
Recipe by: James Schend ~ Pleasant Prairie, Wisconsin

Ingredients:

• 1 1/2 teaspoons unsalted butter
• 1/2 medium onion, finely diced
• 1 clove garlic, minced
• 1 cup ketchup
• 1/2 cup molasses
• 1/2 cup apple cider
• 2 tablespoons sugar
• 1/2 cup lager-style beer
• 1 1/2 teaspoons yellow mustard
• 2 teaspoons lemon juice
• 1 1/2 teaspoons Worcestershire sauce
• 1 1/2 teaspoons cayenne pepper
• 1 1/2 teaspoons paprika

For the steak and eggs:

• 2 1-pound strip steaks (1/2 inch thick)
• Salt and freshly ground pepper
• 1 tablespoon vegetable oil
• 4 grilled eggs (recipe below)

Preparation Instructions:

• Make the sauce: In a medium saucepan over medium heat, melt the butter. Add the onion and garlic and saute until softened, about 3 minutes. Add the rest of the sauce ingredients; bring to a boil, then simmer until the sauce is reduced to 2 cups, about 30 minutes.
• Meanwhile, preheat a grill to medium-high. Season the steaks with salt and pepper and rub with the oil. Grill for 3 to 5 minutes per side for medium-rare. Let rest for 10 minutes before slicing. Serve with the beer-molasses sauce and the grilled eggs. Grilled Eggs:
  
• Place a cast-iron skillet on the grill; add butter, oil or bacon drippings. Crack in eggs and season to taste (the Neelys use a blend of paprika, sugar and onion powder, plus salt and pepper). Cook until the edges are crisp but the yolks are still runny, 2-3 minutes.
  
  Grilled Egg Recipe

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Breakfast Recipe: Corned Beef Hash
Servings: 4
Food Network ~ Step by Step
Whether you serve it for breakfast, lunch or dinner, corned beef hash is an excellent way to repurpose last night’s corned beef into a whole new meal. But there’s an art to this next-day wonder. Simple tweaks make all the difference between a savory dish loaded with texture and flavor, and an unsatisfyingly mushy meal. Here, Food Network Kitchen shares tips for making perfectly crispy corned hash that’ll have everyone reaching for seconds.
Recipe by: James Schend ~ Pleasant Prairie, Wisconsin

Ingredients:

• 2 tablespoons vegetable oil
• 8 ounces cooked corned beef, diced
• 1 white onion, finely chopped
• 1 bell pepper, finely chopped
• 2 medium baking potatoes, peeled and shredded (about 2 cups)
• 4 tablespoons unsalted butter
• 4 large eggs
• Kosher salt and freshly ground pepper
• 4 slices cheddar cheese (about 2 ounces)

Preparation Instructions:

• Heat the oil in a medium skillet over high heat. Add the corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about 3 minutes. Stir in the onion, bell pepper and potatoes and cook, undisturbed, until brown and crisp on the bottom, about 6 minutes. Continue cooking, turning the hash as it browns evenly, about 15 more minutes.
• Meanwhile, heat the butter in a nonstick skillet over medium-high heat. Fry the eggs sunny-side up or over easy; season with salt and pepper.
• Place the cheese slices on top of the hash, reduce the heat and let sit until the cheese melts, about 1 minute. To serve, top each portion of hash with a fried egg.

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Breakfast Recipe: Apple, Sausage, and Smoked Cheddar Breakfast Casserole
Servings: 6-8
the kitchn ~ Step by Step
This rustic casserole is inspired by an omelet that was my go-to brunch for years at the small cafe in my old New York City neighborhood. It’s filled with thick chunks of breakfast sausage, sweet apples, and smoky cheddar, making it appropriate for holiday get-togethers and those evenings when you want a cozy breakfast for dinner.

Recipe by: the kitchn

Ingredients:

• 1 tablespoon olive oil
• 1 pound uncooked breakfast sausage links
• 3 cups sourdough bread, cut into 1/2-inch cubes
• 2 medium firm apples, peeled, cored, and cut into 1/2-inch chunks
• 8 ounces smoked cheddar cheese, cut into 1/4-inch cubes
• 10 large eggs
• 1 cup whole or 2% milk
• 1/2 cup heavy cream
• 2 tablespoons Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 scallions, green part only, sliced thin

Preparation Instructions:

• Arrange a rack in the middle of the oven and heat to 375°F.
• Heat the oil in a 10-inch cast iron skillet over medium heat. When shimmering, add the breakfast sausage and cook according to the package instructions. Transfer the sausage to a paper towel-lined plate, and set the skillet aside without draining. When the sausage is cooled, cut on a bias into 1/2-inch-thick slices.
• Add the cut sausage, bread, apples, and cheddar to the same skillet you used to cook the sausage. Stir to mix everything together.
• Beat the eggs in a large bowl and whisk in the milk, cream, Dijon, salt, and pepper. Pour the eggs into the skillet.
• Bake until the eggs are set and top is light golden-brown, 40 to 45 minutes. Let cool for 5 minutes. Top with scallions and serve hot.

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Breakfast Recipe: Bread, Sausage, and Apple Hash
Servings: 4
The Kitchen ~ Step by Step
It’s my favorite item on the Thanksgiving menu, especially when the leftovers are crisped in a frying pan the next morning and topped with a runny fried egg.

Recipe by: Lauren Volo

Ingredients:

• 4 thick slices plain day-old bread, such as sourdough or sesame, torn into bite-sized pieces
• 2 tablespoons extra-virgin olive oil
• 8 ounces uncooked sweet Italian sausage, casings removed
• 2 tablespoons unsalted butter
• 1 small green apple, halved, cored, and cut into 1/2-inch dice
• 1/2 small yellow onion, finely diced
• Kosher salt
• Freshly ground black pepper
• 6 fresh sage leaves, finely chopped
• 1 clove garlic, minced
• 3/4 cup chicken or vegetable stock
• A small handful of finely chopped fresh Italian parsley leaves
• 4 fried eggs

Preparation Instructions:

• Arrange a rack in the middle of the oven and heat to 400°F. Place the bread on a baking sheet and toast, stirring occasionally, until browned and crisp, about 10 minutes; set aside.
• Meanwhile, heat the oil in a large skillet over medium-high heat until shimmering. Crumble the sausage into the pan and cook, stirring occasionally, until browned and the fat is rendered, about 10 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving the fat in the pan.
• Reduce the heat to medium-low. Add the butter, apple, and onion to the pan. Season with a generous pinch of salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes. Add the sage and garlic and cook, stirring, until the garlic has lost its raw edge and smells fragrant, about 1 minute.
• Add the stock and bring to a boil, using a wooden spoon to scrape up any browned bits on the bottom of the pan. Add the reserved bread and sausage, along with any liquid that accumulated on the sausage plate, and cook, stirring occasionally, just until the bread is slightly softened, all of the liquid has evaporated, and it smells like Thanksgiving, about 5 minutes. Stir in the parsley and season with more salt and pepper as needed. Serve immediately, topped with the fried eggs.

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Breakfast Recipe: Blueberry Pancake Casserole
Servings: 8-10
the kitchen ~ Step by Step
This casserole for a crowd is everything you love about fluffy buttermilk pancakes loaded with blueberries the added bonus of a streusel topping.
Recipe by: Erika Busz ~ Kent, Washington

Ingredients:
For the casserole:

• 2 1/2 cups all-purpose flour, divided
• 2 tablespoons granulated sugar
• 1/2 teaspoon kosher salt
• 2large eggs, lightly beaten
• 2 cupsbuttermilk
• 1/2 cup whole or 2% milk
• 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
• Finely grated zest from 1 medium lemon
• 1 tablespoon freshly squeezed lemon juice
• Cooking spray
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 cups fresh blueberries

For the streusel:

• 1/2 cup all-purpose flour
• 3 tablespoons packed brown sugar
• 3 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 4 tablespoons unsalted butter, cubed

Preparation Instructions:
For the casserole:

• Whisk 2 cups of the flour, sugar, and salt together in a large bowl. Add the eggs, buttermilk, milk, melted butter, lemon juice, and zest. Stir until just barely combined. Do not overmix — the batter will be lumpy. Cover the bowl and refrigerate overnight. (You can also skip the overnight rest and continue with baking the casserole immediately.)
• Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9x13-inch baking dish with cooking spray.
• Whisk together the remaining 1/2 cup flour, baking powder, and baking soda in a small bowl. Fold the mixture into the buttermilk mixture until just combined. Pour into the prepared baking dish. Sprinkle evenly with the blueberries; set aside.

For the streusel:

• Whisk together the flour, sugars, cinnamon, and salt in a small bowl. Add the butter and use a fork or your fingers to work the ingredients together until well-combined and crumbly. Sprinkle it evenly over the casserole.
• Bake until golden-brown, the casserole starts to pull away from the sides of the dish, and the top springs back gently when touched, 45 to 50 minutes. Remove from the oven and cool for about 5 minutes before serving.

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Breakfast Recipe: Citrusy Breakfast Polenta Cake
Servings: 6-8
the kitchen ~ Step by Step
Cross cornbread with your favorite buttermilk pancakes, add an array of in-season citrus fruits, bake it in your trusty 9×13-inch pan, and you’ve got a stunning polenta cake that will happily feed your whole crew — even on the busiest Saturday morning.
Recipe by: Kelli Foster

Ingredients:

• 2 tablespoons granulated sugar
• 2 tablespoons finely grated lemon zest
• 1 1/2 cups all-purpose flour, divided
• 1 cup coarse-ground cornmeal
• 1/4 teaspoon fine salt
• 2 large egg yolks, lightly beaten
• 2 cups buttermilk
• 1/2 cup whole milk
• 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
• Cooking spray or butter, for coating the baking dish
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 large egg whites, at room temperature
• 3/4 cup lemon curd
• 2 lemons , peeled, sliced into wheels, and seeded
• 1 navel orange, peeled, sliced into wheels, and seeded
• 1 Cara Cara orange, peeled, sliced into wheels, and seeded
• 1 grapefruit , peeled, sliced into wheels, and seeded
• 2 tablespoons coarse sugar

Preparation Instructions:

• Combine the sugar and lemon zest in a small bowl. Use your fingers to rub the zest into the sugar until it's well-combined and fragrant.
• Whisk 1 cup of the flour, cornmeal, and salt together in a large bowl. Add the lemon-sugar, egg yolks, buttermilk, milk, and melted butter. Stir until just combined. Do not over-mix.
• Arrange a rack in the middle of the oven and heat to 350°F. Coat a broiler-safe 9x13-inch baking dish with butter or cooking spray.
• Whisk together the remaining 1/2 cup flour, baking powder, and baking soda in a small bowl. Whisk the egg whites in a medium bowl until frothy and almost doubled in volume. Stir the flour mixture into the cornmeal batter until just combined. Fold in the egg whites.
• Pour the batter into the prepared baking dish. Top the batter with dollops of lemon curd, then use a spoon or knife to swirl them through the batter.
• Bake until the casserole is lightly browned on the top and sides, starts to pull away from the sides of the dish, and the top springs back gently when touched, about 35 minutes.
• Remove from the oven. Increase the oven temperature to broil. Layer the citrus slices over the center of the casserole, then sprinkle with the coarse sugar. Broil until the sugar is lightly caramelized, about 2 minutes. Remove from the oven and cool for about 5 minutes before serving.

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Breakfast Recipe: Apple Fritter Bread
Servings: 12
King Soopers ~ Step by Step
This bread has all the flavors of bakery apple fritters, but it’s much easier to make at home. Plus, leftover or stale bread makes excellent French toast.
Recipe by: King Soopers

Ingredients:

• 1 package (0.25 oz.) Kroger® Active Dry Yeast
• 1⁄2 cup milk, warm but not hot (100-110°F)
• 5 tbsp. sugar, divided
• 2 large eggs
• 1 tsp. salt
• 3 cups all-purpose flour
• 6 tbsp. butter, softened and cut into pieces, divided
• 2 large Granny Smith or Honeycrisp apples, peeled, cored and diced
• 1 tbsp. lemon juice
• 1 tbsp. ground cinnamon
• 3⁄4 cup powdered sugar
• 1⁄2 tsp. vanilla
• 1 tbsp. water

Preparation Instructions:

• In the bowl of a stand mixer, combine yeast, milk and 2 tablespoons sugar. Allow to stand for about 5 minutes or until small bubbles are visible.
• Add eggs and salt to the bowl. Using a dough hook, beat until mixed.
• Add 3 cups flour and mix until dough comes together. Knead dough in mixer on medium-low speed for 5-7 minutes or until smooth.
• With the mixer running, add 4 tablespoons butter, a few pieces at a time, until fully incorporated.
• Place dough in a greased bowl and cover. Allow to rise for 60-90 minutes until doubled in size.
• Meanwhile, melt remaining 2 tablespoons butter in a skillet over medium heat. Add apples, 3 tablespoons sugar, cinnamon and lemon juice; cook for 4-6 minutes or until apples are tender and juices are syrupy. Cool to room temperature before using.
• Heat oven to 350°F. Butter or grease a 9”x5” loaf pan and line with parchment paper; set aside.
• Punch dough down to remove excess air and pat into a 12” square. Cover half the square with the cooled apple mixture; fold dough over to cover.
• Use a bench knife or pizza wheel to cut dough into about ½” pieces. Gently press pieces together into a rough loaf shape and transfer to prepared pan.
• Cover and allow to rise for 30-45 minutes or until about doubled in size.
• Bake 40-50 minutes or until golden brown and the internal temperature reaches 190°F.
• Allow to cool in the pan for 15 minutes before removing to wire rack.
• To make icing, stir together powdered sugar, vanilla and water to form a thick glaze. Spread over the top of the warm loaf. Allow to cool completely before slicing.
• Store covered at room temperature.

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Breakfast Recipe: Brioche French Toast with Spiced Apples
Servings: 4
King Soopers ~ Step by Step
No time to peel apples? No worries! You can leave the skin on.
Recipe by: King Soopers

Ingredients:

• 2 large eggs
• 2⁄3 cup milk
• 1 tsp. ground cinnamon, divided
• 1⁄2 tsp. vanilla extract
• 3 medium apples, sliced
• 1⁄4 cup brown sugar
• 1⁄4 tsp. ground cardamom
• 1⁄4 tsp. ground ginger
• 4 tbsp. unsalted butter, divided, plus more as needed
• 8 slices brioche bread, toasted or slightly stale
• Confectioners’ sugar

Preparation Instructions:

• In large bowl, beat together eggs, milk, ½ teaspoon cinnamon and vanilla. Set aside. In medium bowl, combine apples, brown sugar, remaining ½ teaspoon cinnamon, cardamom and ginger.
• In deep skillet over medium heat, melt 2 tablespoons butter. Cook apples, stirring frequently, until slightly softened but still firm, 6–8 minutes. Remove from heat and set aside.
• In large nonstick skillet or griddle pan over medium-high heat, melt remaining 2 tablespoons butter. Dip bread slice in egg mixture, then transfer to skillet. Cook until browned, 2–3 minutes. Flip and cook additional 2 minutes. Repeat process with remaining bread, adding more butter to skillet, as needed.
• To serve, place 2 slices bread on each plate, then top evenly with spiced apples and confectioners’ sugar. Enjoy, refrigerating any leftovers.

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Breakfast Recipe: Light Breakfast Hash
Servings: 4
Kingsoopers ~ Step by Step
We love a shortcut! This cheat's dessert is made using store-bought ingredients like frozen cake and chocolate mousse mix, so you can get it prepped in 20 minutes flat.
Recipe by: Tracy Rutherford

Ingredients:

• 1 medium sweet potato, peeled and diced into small cubes
• 1 tablespoon coconut oil
• 2 large eggs, scrambled
• 2 large handfuls of your favorite type of Simple Truth™ greens (spinach, kale, arugula, etc.)
• 1 tablespoon 4 Cheese Mexican Fancy Blend
• Salt
• Pepper

Preparation Instructions:

• Heat coconut oil in a skillet over medium-high heat.
• Add sweet potatoes and cook for 8-10 minutes until browned, flipping once.
• Add greens to the hot pan and stir to combine.
• Push greens and sweet potatoes to the outside of the pan and add the eggs in the center. Salt and pepper the eggs to taste. Allow eggs to cook for 2-3 minutes, then use a spoon to scramble them in the center of the pan.
• Mix eggs into greens and sweet potatoes, then salt and pepper the hash to taste.
• Top with cheese and stir until melted.
• Serve immediately while warm. Refrigerate any leftovers.

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Desert Recipe: Loaded Caramel Apple Pancakes Recipe
Servings: 8
Kingsoopers ~ Step by Step
Topped with warm sautéed apples and a drizzle of caramel, these sweet pancakes offer a delightful blend of indulgent dessert flavors and cozy breakfast comfort.
Recipe by: Kingsoopers

Ingredients:

• 2 tbsp. unsalted butter
• 2 large tart apples, cored and cut into ¼” slices
• 2 tsp. cornstarch, dissolved in ¼ cup water
• 1⁄4 cup brown sugar
• 1⁄4 tsp. ground cinnamon
• 2 cups Private Selection™ Harvest Apple Pancake Mix, plus ingredients needed to prepare pancake mix
• 1⁄4 cup caramel sauce, warmed
  
  Preparation Instructions:
  
• In large skillet over medium heat, melt butter. Cook apples until almost tender, about 5 minutes.
• Stir in cornstarch slurry, brown sugar and cinnamon. Bring to boil; let cook until thickened. Set aside.
• In medium bowl, mix pancake mix according to package directions.
• Heat griddle to medium-low heat; spray with nonstick cooking spray. Working with ¼-cup amounts at a time, scoop batter onto griddle. Cook until golden on bottom, about 4 minutes.
• Flip pancakes; continue cooking until golden brown on opposite side.
• Serve pancakes topped with apple mixture and a drizzle of caramel sauce. Refrigerate leftovers.

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Breakfast Recipe: Fluffy Waffles
Servings: 10(6-1/2" waffles)
Taste of Home ~ Step by Step
A friend shared this fluffy waffle recipe with me a few years ago. The cinnamon cream syrup is a nice change from maple syrup, and it keeps quite well in the fridge. Our two children also like it on toast.
Recipe by: Amy Gilles ~ Ellsworth, Wisconsin

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 large eggs, separated
• 2 cups 2% milk
• 1/4 cup canola oil

cinnamon cream syrup:

• 1 cup sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 1 can (5 ounces) evaporated milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• Mixed fresh berries, optional

Preparation Instructions:

• In a large bowl, combine the flour, sugar, baking powder and salt. Combine the egg yolks, milk and oil; stir into dry ingredients just until moistened. In a small bowl, beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle maker according to manufacturer's directions.
• Meanwhile, for syrup, combine sugar, corn syrup and water in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the milk, vanilla and cinnamon. Serve with waffles, with fresh berries if desired.

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Breakfast Recipe: Christmas Morning Eggnog Crepes
Servings: 8
Kingsoopers ~ Step by Step
These crepes make for the perfect sweet breakfast on Christmas morning. Everyone will love getting to fill their crepes with their favorite berries and whipped cream.
Recipe by: Kingsoopers

Ingredients:

• 1 cup all-purpose flour
• 4 large eggs
• 2 tablespoons butter, melted
• 1 1⁄4 cups eggnog
• 1⁄4 cup milk
• 2 tablespoons granulated sugar
• 1⁄2 teaspoon salt
• Blueberries, to serve
• Strawberries, to serve
• Whipped cream, to serve
• Gingerbread cookies, crushed, to serve

Preparation Instructions:

• Whisk together flour, eggs, butter, eggnog, milk, sugar and salt. Mix until well combined.
• Heat a large nonstick pan over medium heat and spray with nonstick cooking spray. Using a 2-ounce ladle, pour batter into pan and swirl pan until the bottom is coated in a thin layer of batter. Cook 1-2 minutes until edges are lightly browned. Flip and continue cooking 30 seconds-1 minute.
• Slide crepe onto a plate and continue cooking process with remaining batter.
• Serve with fresh berries and whipped cream. Sprinkle with crushed gingerbread cookies.
• Refrigerate leftovers.

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Breakfast Recipe: Apple Cinnamon Breakfast Bake
Servings: 10
Kingsoopers ~ Step by Step
This stacked breakfast bread pudding is a comforting way to start the day. Serve this with some warm maple syrup, or a little sweetened whipped cream for a special touch.
Recipe by: Kingsoopers

Ingredients:

• 1 loaf (1 lb.) French bread, cut into 1⁄4-inch slices
• 3 cups whole milk
• 3 large eggs
• 1⁄2 cup packed light brown sugar
• 1 tsp. cinnamon
• 1⁄4 tsp. allspice
• 2 large Granny Smith apples, peeled, cored, and chopped
• 2 tbsp. sugar

Preparation Instructions:

• Spray a 9-by-13-inch baking dish with non-stick cooking spray.
• Stack the bread slices in two rows in the prepared pan. Set aside.
• In a medium bowl combine the milk, eggs, brown sugar, cinnamon, and allspice. Whisk until well combined then pour over the bread slices. Cover with foil and refrigerate overnight.
• In a small bowl combine the chopped apple with the sugar. Toss to coat, cover and refrigerate overnight.
• Preheat oven to 350°F.
• Remove the bread pudding from the refrigerator and top with the apple mixture. Bake for 45 minutes or until the bread pudding is puffed all over and golden brown. Cool for 15 minutes before serving.

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Dinner Recipe: Classic Glazed Ham
Servings: 12
Food Network ~ Step by Step
Holiday ham, Easter ham, reunion ham, potluck ham: This easy baked ham recipe is exactly what you need to wow a crowd without spending a fortune or cooking all day. What’s the secret? A simple preparation that lets the meat’s natural flavors shine through. We’ll show you how to bake the ham with little more than fragrant cloves, then choose from one of four super-simple homemade glazes for irresistible flavor and aroma: apple-maple, mustard-orange, hoisin-spice or pineapple-apricot. It’s picture perfect, ridiculously easy and bound to be the hit of the party.
Recipe by: Food Network

Ingredients:
For the Ham:

• 1 9- to 10-pound bone-in fully cooked smoked ham (butt or shank half)
• 2 tablespoons whole cloves (optional)
• 1 1/2 cups glaze of your choosing (recipes follow)

For the Apple-Maple Glaze:
• 2 cups apple cider
• 1/2 cup apple jelly
• 1/2 cup maple syrup
• 1/4 cup whole-grain mustard
• 1/2 teaspoon ground allspice
• 1/4 teaspoon grated nutmeg

For the Mustard-Orange Glaze:

• 1 cup light brown sugar
• 3/4 cup Dijon mustard
• Grated zest and juice of 1 orange

For the Hoisin-Spice Glaze:
• 2 teaspoons five-spice powder
• 1 tablespoon peanut oil
• 1 cup hoisin sauce
• 3 tablespoons honey
• 3 tablespoons rice vinegar
• 1 tablespoon soy sauce

For the Pineapple-Apricot Glaze:
• Grated zest and juice of 2 limes
• 8 thin slices ginger
• 2 cups unsweetened pineapple juice
• 1 cup apricot preserves
• 1/4 cup Dijon mustard

Glazes Ham Recipe

Preparation Instructions:

• Remove the ham from the refrigerator and bring to room temperature, about 30 minutes.
• Prepare the glaze of your choosing.
• For the Apple-Maple Glaze: Boil the apple cider in a saucepan over medium-high heat until reduced to 1/2 cup, 8 to 10 minutes. Reduce the heat to low; stir in the apple jelly, maple syrup, mustard, allspice and nutmeg.
• For the Mustard-Orange Glaze: Mix the brown sugar, mustard and orange zest and juice in a bowl.
• For the Hoisin-Spice Glaze: Toast the five-spice powder in a small saucepan over medium heat with the peanut oil, about 1 minute. Add the hoisin sauce, honey, rice vinegar, soy sauce and 1 cup water. Boil and reduce to 1 1/2 cups, about 5 minutes.
• For the Pineapple-Apricot Glaze: Put the lime juice in a saucepan; add the ginger and pineapple juice. Boil until reduced to 1/2 cup, 8 to 10 minutes. Strain, then add the lime zest, apricot preserves and mustard.
• Preheat the oven to 325˚F. Trim off any skin from the ham. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Insert the cloves into the ham (if using), placing them at the intersections of the cuts.
• Put the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch water into the bottom of the pan. Transfer to the oven and roast until a thermometer inserted into the thickest part of the ham registers 130˚F, about 2 hours 30 minutes (about 15 minutes per pound).
• Increase the oven temperature to 425˚F. Pour half of the glaze over the ham and brush to coat. If the water in the bottom of the pan has evaporated, add more.
• Return the ham to the oven and roast, basting every 10 minutes with the remaining glaze, until glossy and well browned, about 45 more minutes.

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Dinner Recipe: Bacon-Wrapped Filets with Scotched Mushrooms
Servings: 2
Taste of Home ~ Step by Step
I got the idea for bacon-wrapped filet mignon when I saw some on sale in the grocery store. The rest was inspired by my husband, who once made a Scotch and ginger ale sauce. This elegant recipe is for two, but it can easily be doubled. —Mary Kay LaBrie, Clermont, Florida
Recipe by: Mary Kay LaBrie ~ Clermont, Florida

Ingredients:

• 2 bacon strips
• 2 beef tenderloin steaks (5 ounces each)
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 3 teaspoons olive oil, divided
• 2 cups sliced baby portobello mushrooms
• 1/4 teaspoon dried thyme
• 2 tablespoons butter, divided
• 1/4 cup Scotch
• 1/2 cup diet ginger ale
• 1 tablespoon brown sugar
• 1-1/2 teaspoons reduced-sodium soy sauce
• 1/4 teaspoon rubbed sage

Preparation Instructions:

• In a small skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain.
• Preheat oven to 375°. Sprinkle steaks with salt and pepper; wrap a strip of bacon around the side of each steak and secure with toothpicks.
• In a small ovenproof skillet coated with cooking spray, cook steaks in 1-1/2 teaspoons oil over medium-high heat, 2 minutes on each side.
• Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 8-12 minutes.
• Meanwhile, in a large skillet, saute mushrooms and thyme in 1 tablespoon butter and remaining oil until tender; remove from heat. Add Scotch, stirring to loosen browned bits from pan. Stir in ginger ale, brown sugar, soy sauce and sage.
• Bring to a boil. Reduce heat; simmer, uncovered, until reduced by half, 3-5 minutes. Stir in remaining butter. Serve with steaks.

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Dinner Recipe: Crab-Stuffed Manicotti
Servings: 2
Taste of Home ~ Step by Step
I love pasta and my husband loves seafood. I combined them to create this dish, and he raved that it's the best meal ever.
Recipe by: Sonya Polfliet ~ Anza, California

Ingredients:

• 4 uncooked manicotti shells
• 1 tablespoon butter
• 4 teaspoons all-purpose flour
• 1 cup fat-free milk
• 1 tablespoon grated Parmesan cheese
• 1 cup lump crabmeat, drained
• 1/3 cup reduced-fat ricotta cheese
• 1/4 cup shredded part-skim mozzarella cheese
• 1/4 teaspoon lemon-pepper seasoning
• 1/4 teaspoon pepper
• 1/8 teaspoon garlic powder
• Minced fresh parsley

Preparation Instructions:

• Preheat oven to 350°. Cook the manicotti shells according to package directions; drain. Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from heat; stir in Parmesan cheese.
• In a small bowl, combine crab, ricotta, mozzarella, lemon pepper, pepper and garlic powder. Stuff shells with the crab mixture. Spread 1/4 cup sauce in an 8-in. square baking dish coated with cooking spray. Top with stuffed manicotti. Pour the remaining sauce over top.
• Bake, covered, for 25-30 minutes or until heated through. Just before serving, sprinkle with parsley and, if desired, additional grated Parmesan cheese.

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Dinner Recipe: Tortellini with Sausage and Mascarpone
Servings: 6
Taste of Home ~ Step by Step
When I crave Italian comfort food on a busy night and don’t have a lot of time to cook, this dish is a lifesaver. It’s fast and yummy, and it starts with a premade jarred sauce. You can have it on the table in less time than a takeout order.
Recipe by: Gerry Vance ~ Millbrae, California

Ingredients:

• 1 package (20 ounces) refrigerated cheese tortellini
• 8 ounces bulk Italian sausage
• 1 jar (24 ounces) pasta sauce with mushrooms
• 1/2 cup shredded Parmesan cheese
• 1 carton (8 ounces) mascarpone cheese
• Crushed red pepper flakes, optional

Preparation Instructions:

• Prepare tortellini according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in pasta sauce; heat through.
• Drain tortellini, reserving 1 cup cooking water. Add tortellini to sauce with enough reserved cooking water to reach desired consistency; toss to coat. Stir in Parmesan cheese; dollop with mascarpone cheese. If desired, sprinkle with red pepper flakes.

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Dinner Recipe: Steak Strips with Dumplings
Servings: 2
Taste of Home ~ Step by Step
Take in a movie, and then come home to this slow-cooked specialty for Valentines Day!
Recipe by: John Smalldridge ~ Princeton, Idaho

Ingredients:

• 3/4 pound beef top round steak, cut into 1/2-inch strips
• 1/4 teaspoon pepper
• 2 teaspoons canola oil
• 2/3 cup condensed cream of chicken soup, undiluted
• 1/2 cup beef broth
• 4 large fresh mushrooms, sliced
• 1/4 cup each chopped onion, green pepper and celery

dumplings:

• 1/2 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons beaten egg
• 3 tablespoons 2% milk
• 1/2 teaspoon dried parsley flakes

Preparation Instructions:

• Sprinkle steak with pepper. In a small skillet, brown steak in oil over medium-high heat. Transfer to a 1-1/2-qt. slow cooker. Combine the soup, broth and vegetables; pour over steak. Cover and cook on low for 4-5 hours.
• For dumplings, in a small bowl, combine the flour, baking powder and salt. Stir in egg and milk just until blended. Drop by tablespoonfuls onto meat mixture. Sprinkle with parsley.
• Cover and cook on high until a toothpick inserted in a dumpling comes out clean, about 1 hour. (Do not lift the cover while cooking.)

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Dinner Recipe: Slow-Cooked Beef Tips
Servings: 2
Taste of Home ~ Step by Step
These slow-cooked beef tips remind me of a childhood favorite. I cook them with mushrooms and serve over brown rice, noodles or mashed potatoes.

Recipe by: Amy Lents ~ Grand Forks, North Dakota

Ingredients:

• 1/4 pound sliced baby portobello mushrooms
• 1/2 small onion, sliced
• 1 beef top sirloin steak (1/2 pound), cubed
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 teaspoon olive oil
• 3 tablespoons dry red wine or beef broth
• 1 cup beef broth
• 1-1/2 teaspoons Worcestershire sauce
• 1 tablespoon cornstarch
• 2 tablespoons water
• Hot cooked mashed potatoes

Preparation Instructions:

• Place mushrooms and onion in a 3-qt. slow cooker. Sprinkle beef with salt and pepper. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat to slow cooker.
• Add wine to skillet, stirring to loosen browned bits from pan. Stir in broth and Worcestershire sauce; pour over meat. Cook, covered, on low 6-8 hours or until meat is tender.
• In a small bowl, mix cornstarch and water until smooth; gradually stir into slow cooker. Cook, covered, on high 15-30 minutes or until gravy is thickened. Serve with mashed potatoes.

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Dinner Recipe: Parmesan Pork Tenderloin
Servings: 2
Taste of Home ~ Step by Step
I am of Danish descent and love all things pork, both old recipes and new. Here's a dish I came up with myself.

Recipe by: John Hansen ~ Marstons Mills, Massachusetts

Ingredients:

• 1 pork tenderloin (3/4 pound)
• 6 tablespoons grated Parmesan cheese
• 1 small sweet onion, sliced and separated into rings
• 1-1/2 cups sliced fresh mushrooms
• 1 garlic clove, minced
• 2 teaspoons butter, divided
• 2 teaspoons olive oil, divided
• 1/4 cup reduced-sodium beef broth
• 2 tablespoons port wine or additional beef broth
• 1/8 teaspoon salt, optional
• 1/8 teaspoon each dried basil, thyme and rosemary, crushed
• Dash pepper
• 1/2 teaspoon cornstarch
• 3 tablespoons water

Preparation Instructions:

• Cut pork into 1/2-in. slices; flatten to 1/8-in. thickness. Coat with Parmesan cheese; set aside.
• In a large skillet, saute onion, mushrooms and garlic in 1 teaspoon butter and 1 teaspoon oil until tender; remove and keep warm. In same skillet, cook pork in remaining 1 teaspoon butter and 1 teaspoon oil in batches over medium heat until juices run clear, about 2 minutes on each side. Remove and keep warm.
• Add broth to pan, scraping to loosen browned bits. Stir in wine or additional broth; add seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Combine cornstarch and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with pork and onion mixture.

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Dinner Recipe: Shrimp Asparagus with Angel Hair Pasta
Servings: 2
Taste of Home ~ Step by Step
We’ve all heard that the way to a man’s heart is through his stomach, so when I plan a romantic dinner, this shrimp asparagus pasta with angel hair is one dish I like to serve. It is easy on the budget and turns out perfectly for two.
Recipe by: Shari Neff ~ Takoma Park, Maryland

Ingredients:

• 3 ounces uncooked angel hair pasta
• 1/2 pound uncooked shrimp (16-20 per pound), peeled and deveined
• 1/4 teaspoon salt
• 1/8 teaspoon crushed red pepper flakes
• 2 tablespoons olive oil, divided
• 8 fresh asparagus spears, trimmed and cut into 2-inch pieces
• 1/2 cup sliced fresh mushrooms
• 1/4 cup chopped seeded tomato, peeled
• 4 garlic cloves, minced
• 2 tablespoons chopped green onions
• 1/2 cup white wine or chicken broth
• 1-1/2 teaspoons minced fresh basil
• 1-1/2 teaspoons minced fresh oregano
• 1-1/2 teaspoons minced fresh parsley
• 1-1/2 teaspoons minced fresh thyme
• 1/4 cup grated Parmesan cheese
• Lemon wedges

Preparation Instructions:

• Cook pasta according to package directions. Meanwhile, sprinkle shrimp with salt and pepper flakes. In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add shrimp; stir-fry until pink, 2-3 minutes. Remove; keep warm.
• In same skillet, stir-fry the next 5 ingredients in remaining oil until vegetables are crisp-tender, about 5 minutes. Add wine and seasonings. Return shrimp to pan.
• Drain pasta; add to shrimp mixture and toss gently. Cook and stir until heated through, 1-2 minutes. Sprinkle with Parmesan cheese. Serve with lemon wedges.

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Dinner Recipe: Cheesy Chicken Parmigiana
Servings: 2
Taste of Home ~ Step by Step
My husband used to order chicken Parmigiana at restaurants. Then I found this recipe in our local newspaper, adjusted it for two and began making the beloved dish at home. After more than 50 years of marriage, I still enjoy preparing his favorite recipes.
Recipe by: Iola Butler ~ Sun City, California

Ingredients:

• 1 can (15 ounces) tomato sauce
• 2 teaspoons Italian seasoning
• 1/2 teaspoon garlic powder
• 1 large egg
• 1/4 cup seasoned bread crumbs
• 3 tablespoons grated Parmesan cheese
• 2 boneless skinless chicken breast halves (4 ounces each)
• 2 tablespoons olive oil
• 2 slices part-skim mozzarella cheese
• Optional: Fresh basil leaves and additional Parmesan cheese

Preparation Instructions:

• In a small saucepan, combine the tomato sauce, Italian seasoning and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
• Meanwhile, in a shallow bowl, lightly beat the egg. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in egg, then coat with crumb mixture.
• In a large skillet, cook chicken in oil over medium heat until a thermometer reads 165°, about 5 minutes on each side. Top with mozzarella cheese. Cover and cook until cheese is melted, 3-4 minutes longer. Serve with tomato sauce. If desired, sprinkle with basil and additional Parmesan.

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Dinner Recipe: Surf and Turf
Servings: 4
Taste of Home ~ Step by Step
For an intimate dinner with close friends, serve this stunning dinner of tenderloin steaks and lobster tails. Your guests will think they are dining at a fine restaurant when you serve them this surf and turf dish.
Recipe by: Taste of Home Test Kitchen

Ingredients:

• 2 garlic cloves, minced
• 2 teaspoons plus 2 tablespoons olive oil, divided
• 1/4 cup minced fresh parsley
• 3 tablespoons chopped green onions
• 2 tablespoons minced fresh thyme
• 2 teaspoons grated lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 1/2 cup butter, softened
• 1 cup soft bread crumbs
• 1/4 cup butter, melted
• 4 lobster tails (6 to 8 ounces each)
• 4 beef tenderloin steaks (8 ounces each)
• 4 teaspoons coarsely ground pepper
• Coarse salt to taste
• Lemon wedges

Preparation Instructions:

• In a small skillet, saute garlic in 2 teaspoons oil until tender; remove from the heat. In a small bowl, combine the parsley, green onions, thyme, lemon zest, salt, pepper, cayenne and reserved garlic. Set aside 1/2 cup for crumb topping.
• Add softened butter to remaining herb mixture; mix well. Shape into a 1-in.-thick log; wrap and refrigerate for 30 minutes or until firm.
• For crumb topping, combine the bread crumbs, melted butter and reserved herb mixture; set aside.
• Preheat oven to 375°. Cut a single slit down the lobster tails lengthwise, stopping at the fin; pry open shell with thumbs. Gently loosen meat from shell. Lift meat out of shell without detaching it from tail fin; lay meat on top of shell.
• Place lobster tails on a baking sheet; top with reserved crumb topping. Bake, uncovered, until meat is firm and opaque and crumbs are golden brown, 15-20 minutes.
• Meanwhile, if desired, tie steaks with kitchen twine to help them hold their shape; sprinkle steaks with coarse pepper and salt to taste. In a large skillet over medium heat, cook steaks in remaining oil until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let steaks rest 5 minutes before serving; cut away kitchen twine and discard.
• Unwrap herb butter; cut four 1/4-in. slices from log. Place 1 slice on each steak. Serve with lobster and lemon wedges. Rewrap remaining butter; refrigerate for 1 week or freeze for up to 3 months.

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Dinner Recipe: Valentines Filet Mignon
Servings: 4
Taste of Home ~ Step by Step
From the Recipe Creator: It takes only a little to make a filet mignon taste better than it already does. This recipe keeps it simple with only a handful of seasonings to create a buttery, herby, garlic flavor. Pair it with the classic sides of vegetables and mashed potatoes for a well-rounded meal.
Recipe by: Julie Andrews ~ Rockford, Michigan

Ingredients:

• 4 filet mignon steaks (6 ounces each)
• 1-1/2 teaspoons kosher salt, divided
• 3/4 teaspoon pepper
• 1 tablespoon olive oil
• 2 tablespoons butter
• 4 garlic cloves
• 3 fresh rosemary sprigs

Preparation Instructions:

• Remove steaks from the refrigerator and sprinkle with 1/2 teaspoon salt; let stand for 30 minutes.
• Preheat a cast-iron skillet over high heat until extremely hot, 4-5 minutes. Add olive oil and let heat until rippling. Pat beef dry with paper towels and season all sides with the remaining 1 teaspoon salt and pepper.
• Place steak in skillet and cook until a golden brown crust forms, 3-4 minutes. Turn steaks to sides and cook for 1 minute, rolling as edges become brown. Turn to the uncooked side; add butter, garlic and rosemary to the pan. Cook another 3-4 minutes, until steaks spring back slightly but are soft when lightly pressed. Use a spoon to baste steaks with butter for the last 1-2 minutes of cooking.
• Continue cooking to the desired degree of doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Discard garlic cloves and rosemary. Let stand 5 minutes before serving.

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Dinner Recipe: Broiled Lobster Tail
Servings: 4
Taste of Home ~ Step by Step
No matter where you live, these succulent, buttery lobster tails are just a few minutes away. Here in Iowa, we use frozen lobster with delicious results, but if you're near the ocean, by all means use fresh!

If you want to go big this Valentine’s Day, make lobster tails. If you’re intimidated, enlist your valentine’s help so you can tackle them together. It’s sure to be a memorable evening.
Recipe by: Lauren McAnelly ~ Des Moines, Iowa

Ingredients:

• 4 lobster tails (5 to 6 ounces each), thawed
• 1/4 cup cold butter, cut into thin slices
• Salt and pepper to taste
• Lemon wedges

Preparation Instructions:

• Preheat broiler. Using kitchen scissors, cut a 2-in.-wide rectangle from the top shell of each lobster tail; loosen from lobster meat and remove.
• Pull away edges of remaining shell to release lobster meat from sides; pry meat loose from bottom shell, keeping tail end attached. Place in a foil-lined 15x10x1-in. pan. Arrange butter slices over lobster meat.
• Broil 5-6 in. from heat until meat is opaque, 5-8 minutes. Season with salt and pepper to taste. Serve lobster tails with lemon wedges.

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Dinner Recipe: One-Pot Cheeseburger Mac
Servings: 6
Healthy Family Project ~ Step by Step
Busy families often rely on the convenience of boxed hamburger meals, but you can get the same delicious meal in a much healthier way with this one-pot cheeseburger mac!
Recipe by: Amanda Keefer

Ingredients:

• 1 tablespoon olive oil
• 1 pound lean ground turkey
• 1 small RealSweet® sweet onion finely chopped
• 1 cup mini sweet peppers chopped
• 1½ teaspoon paprika
• 1 teaspoon sugar
• 1 /2 teaspoon salt
• 1/2 teaspoon chili powder
• 1½ cup water
• 1 cup milk
• 3 tablespoons tomato paste
• 1½ cup whole grain dry macaroni
• 1 cup shredded lowfat Cheddar cheese

Preparation Instructions:

• Heat oil in large skillet over medium high heat. Add turkey, onion and peppers. Cook 7-10 minutes, or until turkey is cooked through.
• Mix paprika, sugar, salt and chili powder in small bowl. Add to turkey and stir. Add water, milk, tomato paste and pasta. Mix well. Bring to a boil, reduce heat and simmer 10 minutes, or until pasta is cooked and liquid is absorbed.
• Remove from heat and top with cheese.

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Dinner Recipe: One-Pot Chicken Lo Mein for Groundhog Day
Servings: 8
Healthy Family Project ~ Step by Step
This recipe for chicken lo mein will have you skipping on take-out and opting for a family-friendly, home-cooked meal instead. Ready in under 30 minutes, this is an easy weeknight meal option!
Recipe by: Amanda Keefer

Ingredients:

• 1/2 pound boneless chicken breast cut into small strips
• 16 oz whole wheat linguini 1 box
• 8 ounces matchstick carrots
• 1 medium red bell pepper julienned
• 8 ounces sliced mushrooms
• 4 green onions sliced into 1-inch strips
• 4 cloves garlic minced
• 1/4 cup reduced-sodium soy sauce
• 1 teaspoon corn starch
• 2 tablespoons sugar
• 1 quart low-sodium chicken broth
• 2 tablespoons olive oil

Preparation Instructions:

• Add chicken and pasta, then carrots, bell pepper, mushrooms, onions, garlic, soy sauce, cornstarch, sugar, broth and oil to large stockpot. Cover, bring to a rolling boil over high heat and stir. Reduce heat to medium-low and cook, covered, 15 minutes, stirring occasionally, or until most of the liquid is gone and the chicken is cooked through.
• Remove from heat, uncover and let sit 5 minutes before serving.

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Dinner Recipe: Hidden Veggie Turkey Meatballs for Groundhog Day
Servings: 6
Healthy Family Project ~ Step by Step
Warning – these might be the easiest, best meatballs ever. Store leftovers, sauce-free, in the fridge, to reheat throughout the week. They’re yummy with the sesame ginger dressing, but are also great as spaghetti and meatballs!
Recipe by: Healthy Family Project

Ingredients:

• 1 small sweet onion quartered
• 4 ounces baby carrots
• 4 mini sweet peppers
• 1 cup whole-wheat breadcrumbs
• 1 large egg
• 1 pound lean ground turkey
• 1 cup sesame ginger dressing
• 6 cups cooked brown rice

Preparation Instructions:

• Preheat oven to 350°F.
• Place onion, carrots and peppers in food processor and blend until smooth. Alternatively, finely chop ingredients by hand.
• Combine bread crumbs, egg, turkey and veggie mixture in bowl, mix well. Form mixture into 24 golf ball-sized meatballs.
• Place in baking dish and bake for 25 minutes or until slightly browned and meat is no longer pink.
• Remove from oven and toss with dressing. Serve over 1 cup brown rice.

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Dinner Recipe: Homemade Beef Stew
Servings: 10
allrecipes ~ Step by Step
"I was looking for a stew recipe that was like the one my mom made when I was a kid. This is it! Delicious!! Definitely a keeper."
Recipe by: SpryBuns8781

Ingredients:

• 3 tablespoons vegetable oil
• 2 pounds cubed beef stew meat
• 4 cubes beef bouillon, crumbled
• 4 cups water
• 1 teaspoon dried rosemary
• 1 teaspoon dried parsley
• ½ teaspoon ground black pepper
• 3 large potatoes, peeled and cubed
• 4 carrots, cut into 1 inch pieces
• 4 stalks celery, cut into 1 inch pieces
• 1 large onion, chopped
• 2 teaspoons cornstarch
• 2 teaspoons cold water

Preparation Instructions:

• Heat oil in a large pot or Dutch oven over medium-high heat; add beef and cook until well browned.
• Dissolve bouillon in 4 cups water and pour into the pot; stir in rosemary, parsley, and pepper. Bring to a boil; reduce heat to low, cover, and simmer for 1 hour. Stir in potatoes, carrots, celery, and onion.
• Dissolve cornstarch in 2 teaspoons of cold water; stir into stew. Cover and simmer until beef is tender, about 1 hour.

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Dinner Recipe: Frogmore Stew
Servings: 12
allrecipes ~ Step by Step
This iconic Lowcountry dish has as many variations as coleslaw and barbecue—everyone has their own spin. However, the structure of the one-pot boil is simple: seafood, sausage, corn, sweet onions, new potatoes, and seasoning spices. "I've been using this recipe for over 20 years, ever since I moved to South Carolina. It can be adjusted to serve any number," says Shirley. The best part? Once drained, serve your spicy-savory boil like a Lowcountry local: dumped onto the center of a newspaper-covered table and served with all manner of dressings—butter and salt for the potatoes and corn; cocktail sauce, lemon-garlic butter and tartar sauce for the seafood—then enjoy a communal chow-down!
Recipe by: Shirley

Ingredients:

• 6 quarts water
• ¾ cup Old Bay Seasoning TM
• 2 pounds new red potatoes
• 2 pounds hot smoked sausage links, cut into 2 inch pieces
• 12 ears corn - husked, cleaned and quartered
• 4 pounds large fresh shrimp, unpeeled

Preparation Instructions:

• Bring water and Old Bay seasoning to a boil in a large stockpot over high heat.
• Add potatoes; cook for 15 minutes. Add sausage; cook for 5 more minutes. Add corn; cook for 5 more minutes. Stir in shrimp; cook until shrimp are pink, about 5 minutes. Drain immediately and serve.

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Dinner Recipe: Quick Beef Stir-Fry
Servings: 4
allrecipes ~ Step by Step
This classic beef stir-fry recipe is the perfect way to use up some of your leftover vegetables and other pantry staple ingredients. This beef and broccoli dish comes together in just 25 minutes and only requires ingredients that you probably already have. And if you don't? You can just skip them!

This stir fry is packed with strips of beef steak, veggies, and saucy flavors for a weeknight dinner warrior that checks all the boxes. Served with rice or lo mein noodles, this will be the best beef stir-fry you've ever made.
Recipe by: inesgosner

Ingredients:

• 2 tablespoons vegetable oil
• 1 pound beef sirloin, cut into 2-inch strips
• 1 ½ cups fresh broccoli florets
• 1 red bell pepper, cut into matchsticks
• 2 carrots, thinly sliced
• 1 green onion, chopped
• 1 teaspoon minced garlic
• 2 tablespoons soy sauce
• 2 tablespoons sesame seeds, toasted

Preparation Instructions:

• Gather all ingredients.
• Heat vegetable oil in a large wok or skillet over medium-high heat; add beef and stir-fry until browned, 3 to 4 minutes.
• Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok; stir-fry vegetables for 2 minutes.
• Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.
• Serve hot and enjoy!

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Dinner Recipe: Pastina Casserole
Servings: 6
allrecipes ~ Step by Step
We Turned Italian Penicillin Soup Into a Casserole for the Best 5-Ingredient Comfort-Food Dinner
"I made this on a chilly night for us and it really hit the spot. I couldn't find a frozen version of all three of the vegetables, but I did find a small bag of frozen peas and carrots. I used this and added some hand chopped red onion in. It smells wonderful while it bakes."
Recipe by: LaDonna Langwell

Ingredients:

• 1 cup frozen mirepoix
• 12 ounces pastina
• 5 cups chicken broth
• 1 teaspoon jarred chicken stock base, such as Better than Bouillon®
• 3/4 ounce Parmesan cheese, grated with a Microplane grater, plus more for serving
• freshly ground black pepper

Preparation Instructions:

• Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
• Microwave mirepoix in a small bowl, uncovered, on High until thawed, 1 to 2 minutes.
• Add pastina, chicken broth, stock base, and thawed mirepoix to an 8-x 8-inch baking dish and stir carefully to combine. Cover with aluminum foil and very gently place in the oven.
• Bake in the preheated oven until pastina is al dente (tender with a bite) and liquid is almost absorbed, 35 to 40 minutes. Remove foil carefully and stir in Parmesan cheese. Let sit for 5 minutes before serving.
• Serve with additional Parmesan cheese and black pepper.

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Dinner Recipe: Ground Beef Green Chili Casserole
Servings: 8-10
allrecipes ~ Step by Step
"I am eating leftovers right now of this and it's still delicious. Husband approved, this will stay in my regular recipe rotation. To me it's like enchiladas without the work of rolling them up! Easy, quick, I made the recipe as-is and we loved it! Yum!"
Recipe by: Ashmin

Ingredients:

• 1 pound ground beef
• 8 (6 inch) corn tortillas
• 1 small onion, diced
• 1 pound processed cheese food, shredded
• 1 (4 ounce) can green chile peppers, chopped
• 1 (10.75 ounce) can condensed cream of chicken soup
• ½ cup milk

Preparation Instructions:

• Preheat oven to 325 degrees F (165 degrees C). Grease a medium sized casserole dish.
• In a medium skillet over medium heat, cook the ground beef until evenly browned; drain fat.
• Place half of the tortillas on the bottom of the prepared casserole dish and spread with half of the onion, cheese, ground beef and chiles. Layer with the remaining tortillas, onion, half of the remaining cheese, ground beef and chiles.
• In a medium bowl, dilute the soup with milk and pour over the top of the casserole. Bake in the preheated oven for 30 minutes. Sprinkle with the remaining cheese and bake for another 5 to 10 minutes, or until the cheese has melted.

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Dinner Recipe: Easy Vegetable Beef Soup with Ground Beef
Servings: 16
allrecipes ~ Step by Step
"I make this soup almost weekly and my family loves it! I've tried a lot more complicated beef vegetable soup recipes, but this one is the clear winner! I change nothing about the recipe except that I cook mine in the crock pot on low for 6-8 hours."
Recipe by: jackpettus

Ingredients:

• 2 pounds lean ground beef
• 4 (15 ounce) cans mixed vegetables
• 4 (16 ounce) cans diced tomatoes
• 1 onion, chopped
• ground black pepper to taste
• salt to taste

Preparation Instructions:

• In a large soup pot, cook ground meat over medium heat until browned. Drain grease from the pot.
• Add chopped onion, mixed vegetables, and tomatoes. Give it a stir. Reduce heat, and simmer for about 3 to 4 hours. Season to taste with salt and pepper.

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Dinner Recipe: Absolutely Ultimate Potato Soup
Servings: 8
allrecipes ~ Step by Step
"I have made this creamy potato soup for many people over the years," says recipe creator KARENA. "Simply delicious topped with crumbled bacon, green onions, or shredded Cheddar cheese. I generally serve this soup as a special treat on a cold winter day!"
Recipe by: Karena

Ingredients:

• 1 pound bacon, chopped
• 2 stalks celery, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 8 potatoes, peeled and cubed
• 4 cups chicken stock, or enough to cover potatoes
• 3 tablespoons butter
• ¼ cup all-purpose flour
• 1 cup heavy cream
• 1 teaspoon dried tarragon
• 3 teaspoons chopped fresh cilantro
• salt and freshly ground black pepper to taste
  
  Preparation Instructions:
  
• Gather all ingredients.
• Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Drain bacon pieces on paper towels. Drain off all but 1/4 cup of the bacon grease.
• Cook celery and onion in the reserved bacon drippings until onion is soft and translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes.
• Add cubed potatoes, and toss to coat. Sauté for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender, 15 to 20 minutes.
• Meanwhile, melt butter in a separate skillet over medium heat. Whisk in flour. Cook, stirring constantly, 1 to 2 minutes. Whisk in heavy cream, tarragon, and cilantro.
• Bring cream mixture to a boil, and cook, stirring constantly, until thickened, about 5 minutes. Add cream mixture to the potato mixture; stir to combine.
• Transfer about 1/2 of the soup to a blender and purée. Return to the Dutch oven. Adjust seasonings to taste.
• Serve hot and enjoy!

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Dinner Recipe: Sausage & Sauerkraut
Servings: 5
allrecipes ~ Step by Step
This sauerkraut and sausage recipe is from a sweet old German lady I used to attend church with. Allow for plenty of time to prepare and cook this dish. It is definitely worth the time and effort! Serve with hot German potato salad and red cabbage.
Recipe by: Doemark

Ingredients:

• 2 pounds sauerkraut, rinsed and drained
• 1 tablespoon caraway seeds (Optional)
• ¼ cup brown sugar
• 1 apple, diced
• cooking spray
• ½ pound bacon, cut into 1-inch pieces
• 1 large onion, chopped
• 1 ½ pounds kielbasa sausage, cut into 1-inch thick slices

Preparation Instructions:

• Gather the ingredients.
• Place sauerkraut, caraway seeds, brown sugar, and apple into a large saucepan over medium-low heat, and bring to a simmer. Reduce heat to low, and cook for 2 hours, stirring occasionally.
• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish. Place bacon and onion into a skillet over medium heat, and cook until bacon is almost crisp and onion is beginning to brown, about 10 minutes. Stir the bacon mixture into the sauerkraut.
• Brown kielbasa sausage in remaining bacon grease in the same skillet until sausage begins to brown, 10 to 15 minutes; stir into the sauerkraut mixture.
• Spoon the sauerkraut and sausage mixture into the prepared baking dish. Bake in the preheated oven until bubbling, about 1 hour.

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Dinner Recipe: Chicken Noodle Soup
Servings: 6-8
Taste of Home ~ Step by Step
Chicken noodle soup is one of the world’s most beloved comfort foods for good reason. Chunks of juicy chicken mingle with carrots, celery, and tender egg noodles in a deep, savory broth for a soup that will transport you right back to Grandma’s table.
Recipe by: Taylor Ann Spencer

Ingredients:

• 2 Tbsp. vegetable oil
• 4 tsp. kosher salt, divided
• 2 lb. bone-in, skin-on chicken pieces, preferably a mix of chicken thighs and breasts
• 8 cups low-sodium chicken stock
• 4 cupscold water
• 2 thyme sprigs
• 1 bay leaf
• 1 small yellow onion, coarsely chopped (about 1 1/4 c.)
• 2 celery ribs, sliced 1/8" thick (about 1 1/4 cups)
• 1 large carrot, peeled, halved lengthwise, sliced 1/8" thick (about 1 cup)
• 6 oz. wide egg noodles
• 1 tsp. freshly ground black pepper
• 1/4 cup finely chopped fresh parsley

Preparation Instructions:

• In a large, deep pot over medium-high heat, heat oil. Season chicken on all sides with 2 tsp. salt, then add to pot skin side down. Cook, undisturbed, until golden brown on one side, about 5 minutes. Turn and cook until golden brown on the other side, about 5 minutes more.
• Add stock, water, thyme, and bay leaf. Bring to a bare simmer over medium-high heat. Reduce heat to medium-low and simmer until an instant-read thermometer inserted into thickest part of breast registers 165°, 20 to 30 minutes.
• Transfer chicken breasts to a cutting board. Continue to cook dark meat about 40 minutes more. Transfer dark meat to cutting board and let cool at least 10 minutes. Remove skin and bones and discard. Shred chicken into bite-sized pieces.
• Meanwhile, discard thyme and bay leaf. Add onion, celery, and carrot and cook over medium-low heat, adjusting heat as needed to maintain a bare simmer and stirring occasionally, until just barely tender, about 5 minutes. Add egg noodles and cook, stirring occasionally, until just al dente, about 5 minutes more.
• Stir in chicken and pepper; season with remaining 2 tsp. salt, as needed.
• Divide soup among bowls. Top with parsley and more pepper.
• Make Ahead: Soup (without noodles) can be made 5 days ahead. Store in an airtight container and refrigerate. To serve, bring soup to a simmer in a large pot, add noodles, and simmer until noodles are al dente, about 5 minutes.

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Dinner Recipe: Corned Beef & Cabbage
Servings: 10
Taste of Home ~ Step by Step
It may be the most famous dish to eat on St. Patrick's Day, but this Irish-American corned beef recipe is a favorite at our table all year long. This is how to make corned beef and cabbage.
Recipe by: Evelyn Kenney ~ Trenton, New Jersey

Ingredients:

• 1 corned beef brisket (about 4 pounds) with spice packet
• 2 tablespoons brown sugar
• 2 bay leaves
• 3-1/2 pounds small potatoes (10-15), peeled
• 8 medium carrots, halved crosswise
• 1 medium head cabbage, cut into wedges

horseradish sauce (optional):

• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon cider vinegar
• 1/4 cup peeled freshly grated horseradish

mustard sauce (optional):

• 1 cup sour cream
• 2 tablespoons Dijon mustard
• 1/4 teaspoon sugar

Preparation Instructions:

• Place brisket, contents of seasoning packet, brown sugar and bay leaves in a large Dutch oven or stockpot; cover with water. Bring to a boil. Reduce heat; simmer, covered, 2 hours.
• Add potatoes and carrots; return to a boil. Reduce heat; simmer, covered, just until beef and vegetables are tender, 30-40 minutes. (If pot is full, remove potatoes and carrots before adding cabbage; reheat before serving.)
• Add cabbage to pot; return to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 15 minutes. Remove vegetables and corned beef; keep warm.
• If desired, for horseradish sauce, strain and reserve 1-1/2 cups cooking juices; skim fat from reserved juices. Discard remaining juices. In a small saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in 1 cup reserved juices. Stir in sugar, vinegar and horseradish; bring to a boil, stirring constantly. Cook and stir until thickened. If desired, thin with additional juices and season to taste with additional sugar, vinegar or horseradish. If desired, whisk mustard sauce ingredients until blended.
• Cut beef across the grain into slices. Serve with vegetables and sauce.

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Dinner Recipe: Tyme Basil Posk Roast
Servings: 8
Taste of Home ~ Step by Step
Dad’s favorite roast pork was rubbed with cinnamon, thyme, basil and lemon. He loved thick slices and wanted only a salad to finish off the meal.
Recipe by: Lorraine Caland ~ Shuniah, Ontario

Ingredients:

• 1 tablespoon all-purpose flour
• 2 teaspoons dried basil
• 2 teaspoons dried thyme
• 2 teaspoons ground cinnamon
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 boneless pork loin roast (3 to 4 pounds)
• 2 tablespoons canola oil
• 1 medium apple, cut into wedges
• 1 medium onion, cut into wedges
• 1 medium lemon, cut into wedges
• 1 fresh rosemary sprig

Preparation Instructions:

• Preheat oven to 325°. In a small bowl, mix flour, basil, thyme, cinnamon, salt and pepper; rub over pork.
• In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Place roast in a shallow roasting pan, fat side up. Arrange apple and onion around roast. Squeeze lemon juice from 1 wedge over pork; add lemon wedges to pan. Place rosemary over pork.
• Roast 1 to 1-1/2 hours or until a thermometer reads 145°. Remove roast, onion and apple to a serving platter; tent with foil. Let stand 15 minutes before slicing.

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Dinner Recipe: Chicken Alfredo Lasagna
Servings: 12
Taste of Home ~ Step by Step
My family was growing tired of traditional red sauce lasagna, so I created this fun twist using a creamy homemade Alfredo sauce. Store-bought rotisserie chicken keeps prep simple and fast.
Recipe by: Caitlin MacNeilly ~ Uncasville, Connecticut

Ingredients:

• 4 ounces thinly sliced pancetta, cut into strips
• 3 ounces thinly sliced prosciutto or deli ham, cut into strips
• 3 cups shredded rotisserie chicken
• 5 tablespoons unsalted butter, cubed
• 1/4 cup all-purpose flour
• 4 cups whole milk
• 2 cups shredded Asiago cheese, divided
• 2 tablespoons minced fresh parsley, divided
• 1/4 teaspoon coarsely ground pepper
• Pinch ground nutmeg
• 9 no-cook lasagna noodles
• 1-1/2 cups shredded part-skim mozzarella cheese
• 1-1/2 cups shredded Parmesan cheese

Preparation Instructions:

• In a large skillet, cook pancetta and prosciutto over medium heat until browned. Drain on paper towels. Transfer to a large bowl; add chicken and toss to combine.
• For sauce, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in 1/2 cup Asiago cheese, 1 tablespoon parsley and seasonings.
• Preheat oven to 375°. Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, a third of the remaining sauce, a third of the meat mixture, and 1/2 cup each Asiago, mozzarella and Parmesan cheeses. Repeat layers twice.
• Bake, covered, 30 minutes. Uncover; bake 15 minutes longer or until bubbly. Sprinkle with remaining 1 tablespoon parsley. Let stand 10 minutes before serving.

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Dinner Recipe: Mushroom and Swiss Burger
Servings: 6
allrecipes ~ Step by Step
These skillet burgers are perfect cold weather food. Heaping with mushrooms and the wonderful flavor of Swiss cheese, these burgers really deliver. This recipe is sure to become a family favorite.
Recipe by: Mrs. James Bowles ~ Ironton, Ohio

Ingredients:

• 1-1/2 pounds ground beef
• 1 pound sliced fresh mushrooms
• 1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
• 1 cup water
• 6 slices Swiss cheese
• 6 hamburger buns, split

Preparation Instructions:

• Shape beef into six 1/2-in.-thick patties. In a large nonstick skillet, cook burgers over medium heat until a thermometer reads 160°, 5-7 minutes on each side. Remove to paper towels to drain. Discard drippings, reserving 2 tablespoons in pan. Add mushrooms; cook and stir until tender, 4-6 minutes.
• Add soup and water to skillet, stir to combine. Return patties to the skillet and bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Top each patty with a slice of cheese. Remove from the heat; cover and let stand until cheese is melted. Serve on buns topped with mushrooms.

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Dinner Recipe: Super Easy Chicken and Dumplings
Servings: 8
allrecipes ~ Step by Step
This recipe for easy chicken and dumplings could not be more simple and it tastes great too! You can mix in some dried herbs or sprinkle a bit of garlic or onion powder onto the biscuit dough to give the dumplings extra flavor.
Recipe by: ALLIE101

Ingredients:

• 2 (10.5 ounce) cans condensed cream of chicken soup
• 3 (14 ounce) cans chicken broth
• 3 cups shredded cooked chicken meat
• 2 (10 ounce) cans refrigerated biscuit dough

Preparation Instructions:

• Gather all ingredients.
• Stir condensed soup, chicken broth, and shredded chicken together in a large saucepan over medium-high heat until it begins to simmer. condensed soup, chicken broth and shredded chicken combined in a large saucepan
• Cut each biscuit into quarters, and gently stir into the simmering soup. biscuits cut into quarters and stirred into the simmering soup
• Reduce heat to medium-low, cover, and simmer until biscuits are no longer doughy in the center, 10 to 15 minutes. soup simmered until biscuits are no longer doughy
• Serve and enjoy!
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Dinner Recipe: Simple Hamburger Stroganoff
Servings: 6
allrecipes ~ Step by Step
I created this beef stroganoff recipe with hamburger because I love the taste of a good stroganoff, but I don't like the expense of beef tips, steak, or roast beef, nor do I like all the time it takes to make them. My version is creamy and tastes great.
Recipe by: Jessica

Ingredients:

• 1 (16 ounce) package egg noodles
• 1 pound lean ground beef
• 1 (8 ounce) package cream cheese, cut into pieces
• 1 (6 ounce) can chopped mushrooms, with liquid
• 1 (.75 ounce) packet dry brown gravy mix
• 2 (10.5 ounce) cans condensed cream of mushroom soup
• 1 (8 ounce) container sour cream
• ½ cup milk

Preparation Instructions:

• Gather the ingredients.
• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
• Meanwhile, cook ground beef in a large skillet over medium-high heat, stirring occasionally, until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Stir in cream cheese, mushrooms with liquid, and gravy mix; cook and stir over medium heat until cream cheese melts, 2 to 3 minutes. Add condensed soup, sour cream, and milk; cook, stirring occasionally, until smooth and creamy, 3 to 5 minutes.
• Drain egg noodles; stir into the beef mixture. Cook until heated through, 2 to 3 minutes.
• Serve hot and enjoy!

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Dinner Recipe: Chicken Bog
Servings: 6
allrecipes ~ Step by Step
"Chicken bog is a cross between a casserole and a stew. It's chock-full of chicken, sausage, rice, and onions, and it's great comfort food when it's cold outside," says MARBALET. "This recipe is what's called 'Lowcountry cooking,' a term used in the coastal regions of South Carolina, where chicken bog is often served in restaurants."
Recipe by: MARBALET

Ingredients:

• 6 cups water
• 1 (3 pound) whole chicken
• 1 medium onion, chopped
• 1 tablespoon salt
• ½ pound smoked sausage of your choice, sliced
• 1 cup long-grain white rice
• 2 tablespoons Italian-style seasoning or to taste
• 2 cubes chicken bouillon

Preparation Instructions:

• Gather all ingredients.Bring water, chicken, onion, and salt to a boil in a large pot over medium heat. Reduce the heat, cover, and simmer until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165 degrees F (74 degrees C).
• Transfer chicken to a cutting board to cool for 10 to 15 minutes.
• Skim and discard fat from cooking liquid. Measure 3 ½ cups of cooking liquid and pour into a 6-quart saucepan. Discard remaining cooking liquid.
• Remove and discard chicken skin and bones. Chop meat into bite-sized pieces.
• Add chicken to the cooking liquid in the saucepan. Add sausage, rice, Italian seasoning, and bouillon. Set over medium-low heat and cook for 30 minutes. Reduce the heat to low, cover, and cook, stirring often, until thickened to desired consistency, 10 to 20 more minutes.

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Dinner Recipe: Leek Potato Pancakes
Servings: 6
Taste of Home ~ Step by Step
I received this recipe from my great-grandmother. She brought this over from England, where they enjoyed leeks immensely during the fall and winter.
Recipe by: Suzanne Kesel ~ Cohocton, New York

Ingredients:

• 1/2 pound russet potatoes, peeled and quartered (about 1 large)
• 2 pounds medium leeks (white portion only), thinly sliced
• 4 large eggs, lightly beaten
• 1/2 cup dry bread crumbs
• 1/3 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup canola oil, divided
• Optional: Sour cream, apple sauce and chopped chives

Preparation Instructions:

• Place potato quarters in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender, adding leeks during the last 3 minutes. Drain.
• Transfer potatoes and leeks to a large bowl; mash with eggs, bread crumbs, cheese, salt and pepper. Cover and refrigerate for 1 hour.
• Heat 1 tablespoon oil in a large cast-iron or other heavy skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain pancakes on paper towels. If desired, serve with sour cream and apple sauce, and top with chopped chives.
• Serve and enjoy!

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Dinner Recipe: Winter Solstice Roasted Turkey with Herbs
Servings: 8-10
Simply Family Recipes ~ Step by Step
Basking in the warmth of the holiday season, this Winter Solstice Roasted Turkey with Herbs is a centerpiece that promises to dazzle your guests with its golden crisp skin and succulent, herb-infused flesh. A harmonious blend of aromatic herbs and slow roasting transforms the humble turkey into a festive masterpiece.

Unveiling a turkey that’s moist and tender with a herbaceous aroma, this dish pairs beautifully with a cranberry-orange relish or a classic gravy. The crispy skin gives way to juicy meat, making each bite a celebration of winter flavors.
Recipe by: Simply Family Recipes

Ingredients:

• 1 whole turkey (12-14 lbs), thawed if frozen
• 1/2 cup unsalted butter, softened to room temperature
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 2 tbsp fresh sage, finely chopped
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 1 large orange, quartered
• 1 head of garlic, halved crosswise
• 2 cups low-sodium chicken stock

Preparation Instructions:

• Preheat your oven to 325°F (163°C) and position the rack in the lower third of the oven to ensure even cooking.
• In a small bowl, mix the softened butter with rosemary, thyme, sage, salt, and pepper until well combined. Tip: Letting the butter soften naturally ensures a smoother herb blend.
• Pat the turkey dry inside and out with paper towels. This step is crucial for achieving that perfectly crispy skin.
• Gently loosen the skin over the turkey breast and thighs with your fingers, then spread half of the herb butter underneath the skin directly onto the meat.
• Rub the remaining herb butter all over the outside of the turkey. Tip: Massaging the butter under and over the skin locks in moisture and flavor.
• Stuff the turkey cavity with the quartered orange and halved garlic head for an aromatic depth that permeates the meat.
• Place the turkey on a rack in a roasting pan, breast side up, and pour the chicken stock into the bottom of the pan to keep the meat moist during roasting.
• Roast the turkey in the preheated oven for about 3 to 3 1/2 hours, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C). Tip: Basting every hour with pan juices ensures a golden, flavorful crust.
• Once done, remove the turkey from the oven and let it rest for at least 20 minutes before carving to allow the juices to redistribute.

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Dinner Recipe: Roasted Rack of Lamb
Servings: 8
Food Network ~ Step by Step
Seasoning is key for a perfect piece of lamb: Michael Symon loves to use fresh rosemary, salt and just a pinch of sugar.
Recipe by: Michael Symon

Ingredients:

• Grated zest of 2 lemons
• 2 tablespoons chopped fresh rosemary
• 1/4 cup kosher salt
• Pinch of sugar
• 2 8-bone racks of lamb, chine bone removed, frenched
• 1/4 cup canola oil

Preparation Instructions:

• Mix together the lemon zest, rosemary, salt and sugar. Season the racks on all sides with this mixture, cover and put in the refrigerator overnight. This acts like a quick cure, which will add flavor to the lamb when it is cooked.
• Preheat the oven to 300 degrees F.
• Put a large saute pan over medium heat and add the oil. Put one of the seasoned racks in the pan fat-side down and sear until golden brown, 3 to 5 minutes. Flip the rack and sear the other side for a few minutes. Remove to a rimmed baking sheet fat-side up, and repeat the browning process with the other rack.
• Put the baking sheet with both racks on it in the oven and roast until the meat registers 120 degrees F to 125 degrees F in the center, 20 to 25 minutes. Let rest for 5 minutes before cutting into chops and serving.

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Dinner Recipe: Lemony Shrimp Scampi Pasta
Servings: 4
Food Network ~ Step by Step
Bright, zesty and full of garlicky goodness, this lemony shrimp scampi pasta is a festive twist on a classic that’s perfect for elevating your Christmas dinner spread.
Recipe by: Melissa d'Arabian

Ingredients:

• 6 garlic cloves, pressed or grated
• 2 lemons, zested and juiced
• 5 tablespoons olive oil
• 1 teaspoon red pepper flakes
• Kosher salt and freshly ground black pepper
• 3/4 pound medium shrimp (21 to 25), peeled, deveined and butterflied (reserve shells)
• 1/4 onion
• 3/4 pound thin linguini
• 2 tablespoons butter
• 1 small bunch parsley, leaves chopped

Preparation Instructions:

• In a bowl, combine the garlic, zest and juice of 1 lemon, olive oil, red pepper flakes, salt and pepper, to taste, and the shrimp. Set aside.
• Meanwhile make a quick shrimp stock: In a small pot, over medium heat, add the shrimp shells and onion. Cover with water and bring to a boil. Reduce the heat and simmer for 20 minutes. Strain into a bowl and discard the shells and the onion.
• Bring a large pot of water to a boil over high heat and add a generous amount of salt. Add the linguini and cook until just tender, 2 minutes less than instructed on the package. Drain and reserve 1/2 cup of cooking water.
• Heat a skillet over high heat. Add the shrimp and cook until they turn pink and start to caramelize, about 3 minutes. Remove the shrimp from the pan to a plate and add the remaining marinade. Let cook a few minutes then add about 1 cup of shrimp stock and about 1/2 cup pasta water. Continue to cook until sauce reduces by half. Add the zest and juice of the remaining lemon, the butter and the parsley and stir to combine. Adjust seasoning with salt and pepper, to taste. Add in the shrimp and pasta and toss to combine with the sauce. Turn out into a serving bowl and serve immediately.

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Dinner Recipe: Red Wine-Braised Brisket Roulade
Servings: 6-8
Food Network ~ Step by Step
You'll need one bottle of dry red wine, some brandy, tomato puree, and veal demi-glace to make this mouth-watering mulled-wine-esque roulade.
Recipe by: Food Network Kitchen

Ingredients:

• 1 8-ounce bag pearl onions
• 5 thyme sprigs
• 2 bay leaves
• 1 tablespoon juniper berries
• 1 4-pound flat-cut brisket, trimmed
• Kosher salt and freshly ground pepper
• 3 medium carrots, halved crosswise and quartered lengthwise
• 3 medium parsnips, halved crosswise and quartered lengthwise
• 2 to 3 tablespoons extra-virgin olive oil
• 5 cloves garlic, smashed
• 1 large shallot, sliced
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1 750-ml bottle dry red wine
• 1/4 cup brandy
• 7 ounces fresh veal demi-glace (such as D'Artagnan)
• 2 tablespoons unsalted butter
• 1/4 cup chopped fresh parsley, plus more for topping

Preparation Instructions:

• Trim the pearl onions and cut a slit up the sides from root to tip. Transfer to a bowl and cover with hot water; let sit 30 minutes to soften, then drain and peel; set aside.
• Meanwhile, wrap the thyme, bay leaves and juniper berries in a square of cheesecloth and tie closed; set aside.
• Butterfly the brisket: With your knife parallel to the cutting board, slice the brisket in half horizontally almost all the way through, leaving one side attached; open like a book. (If the brisket is triangular, cut from the pointed side toward the wider side.) Pound with the flat side of a meat mallet until about 3/4 inch thick, if needed.
• Season the brisket with salt and pepper and arrange with the wider of the two short sides in front of you. Arrange the carrots and parsnips horizontally across the brisket, close to the side in front of you. Starting from this side, roll the brisket over the vegetables to make a tight log and set seam-side down. Tie in 2-inch intervals using kitchen twine, then tie across the length, tucking in the ends. Season with salt and pepper.
• Preheat the oven to 250 degrees F. Heat 2 tablespoons olive oil in a large Dutch oven over high heat. Add the brisket and cook, turning, until browned all over, 12 to 15 minutes. Remove to a plate.
• Reduce the heat to medium. Add the remaining 1 tablespoon olive oil if the pot looks dry, then add the garlic, shallot and tomato paste and cook, stirring, until golden, about 1 minute. Sprinkle in the flour and cook, stirring constantly, until golden, about 1 minute. Add the wine, brandy, pearl onions and cheesecloth bundle and bring to a boil. Whisk in the demi-glace and 1 cup water and return to a boil.
• Nestle the brisket in the liquid and return to a boil. Cover and transfer to the oven. Bake, turning halfway through, until the brisket is tender and a thermometer inserted into the center registers 190 degrees F to 200 degrees F, about 4 hours. Remove from the oven, uncover and turn the brisket. Let rest in the sauce at least 30 minutes.
• Transfer the brisket to a cutting board. Discard the cheesecloth bundle. Skim the fat off the top of the sauce and cook over high heat until thick and glossy, 15 to 20 minutes. Remove from the heat and whisk in the butter, then stir in the parsley.
• Remove the twine from the brisket and cut into 1-inch-thick slices. Transfer the sauce and brisket to a platter; top with more parsley.

Cook’s Note:
Veal demi-glace is a thick stock that gives this sauce its rich flavor. It's sold refrigerated at butcher shops and specialty stores. If you can't find it, use 2 cups beef stock and omit the water in step 6.

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Dinner Recipe: Crispy-Skinned Chicken a l'Orange
Servings: 4
Food Network ~ Step by Step
Melissa d’Arabian’s Crispy-Skinned Chicken à l’Orange brings French flair to your table with golden chicken in a sweet, citrusy orange sauce perfect for a festive New Year’s meal.
Recipe by: Melissa d'Arabian

Ingredients:

• Kosher salt and freshly ground black pepper
• 3 skin-on bone-in chicken breast halves
• 1 tablespoon vegetable oil
• 1/2 cup frozen orange juice concentrate
• 4 tablespoons honey

Preparation Instructions:

• Preheat the oven to 375 degrees F.
• Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.
• Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.
• Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.

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Dinner Recipe: Fruit–Stuffed Pork Rib Roast
Servings: 6-8
Food Network ~ Step by Step
This sweet and savory stuffed pork rib roast will be the showpiece of your holiday meal at the fraction of the cost of a beef rib roast. To make it easy to slice into individual portions after roasting, make sure to ask the butcher to remove the backbone and have them French the rib bones for a neater presentation. Once you’ve carved the roast, don’t let those bones go to waste! We pop them back into the oven to crisp up for a little added treat.
Recipe by: Food Network

Ingredients:

• 1 6-bone pork rib roast, bones frenched, backbone removed (about 4 pounds)
• 2 tablespoons unsalted butter
• 2 ounces sliced prosciutto, chopped
• 2 shallots, finely chopped
• 1/2 cup chopped dried figs
• 1/2 cup chopped dried apricots
• 2 tablespoons chopped fresh thyme
• Kosher salt and freshly ground pepper
• 3 cups low-sodium chicken broth
• 1/2 cup chopped fresh parsley
• 1/4 cup breadcrumbs
• 1 teaspoon paprika
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons all-purpose flour
• 1/2 cup dry white wine
  
  Preparation Instructions:
  
• Remove the pork from the refrigerator 1 hour before roasting. Preheat the oven to 350 degrees F. Melt the butter in a medium skillet over medium heat. Add the prosciutto and cook, stirring, until the edges begin to crisp, 2 to 3 minutes. Add the shallots and cook until softened, about 2 minutes. Add the dried figs and apricots, 2 teaspoons thyme, 1/2 teaspoon salt and a few grinds of pepper. Stir, then add 1 cup broth. Bring to a simmer and cook until most of the broth is absorbed, 4 to 5 minutes. Stir in the parsley and breadcrumbs; set aside to cool.
• Place the roast on a cutting board, bones pointing up. Holding a sharp knife at a 45-degree angle, begin to carve the meat from the bone, stopping within 3/4 inch of the bottom so the bones are still attached to the rest of the roast. Rotate your knife so it’s parallel to the cutting board and continue to cut into the roast to butterfly it, keeping a uniform 3/4-inch thickness and stopping short of cutting through to the other side. Open up the roast like a book and season the cut side with 1 teaspoon salt and a few grinds of pepper.
• Spread the fig mixture evenly over the meat, leaving a 1-inch border on the top and bottom. Roll up the roast, enclosing the filling. Use twine to tie the roast closed, tying between each bone (5 ties total). Season the outside with 1 tablespoon thyme, the paprika, 1 teaspoon salt and a few grinds of pepper.
• Heat the olive oil in a large ovenproof skillet over medium heat. Add the roast, fat-side down, and brown, about 3 minutes. Transfer the skillet to the oven and roast 30 minutes. Turn the roast fat-side up and roast until a thermometer inserted into the center registers 140 degrees F, 40 to 50 minutes. Transfer to a clean cutting board and let rest 10 minutes. Reserve the skillet. Increase the oven temperature to 450 degrees F.
• Remove the twine from the roast. Cut off the bones in one piece and transfer to a baking sheet, cut-side up. Roast until browned and crisp, 5 to 7 minutes. Let the roast rest 10 more minutes.
• Meanwhile, set the skillet with the pan drippings over medium heat and add the remaining 1 teaspoon thyme. Once the juices begin to bubble, sprinkle in the flour and whisk until smooth. Add the wine, bring to a boil and cook until thickened, 1 to 2 minutes. Whisk in the remaining 2 cups broth, bring to a simmer and cook until slightly thickened, about 5 minutes.
• Carve the roast into 8 slices and separate the bones into individual ribs. Serve with the pan sauce.

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Dinner Recipe: Citrus-Brined Roast Turkey
Servings: 8-10
The Pioneer Woman ~ Step by Step
You started the holiday season with turkey, so why not end it with one? This citrus-brined bird is a great option.

This bird has a flavorful citrus brine that'll make your Thanksgiving meal even more memorable! Note: Add on a 24-hour brining period to the total time.
Recipe by: Ree Drummond

Ingredients:

For the Brine:

• 5 bay leaves
• 5 garlic cloves, minced
• Peel of 3 oranges, plus 1 orange, cut into wedges
• 1 lemon, cut into wedges
• 1 lime, cut into wedges
• 3 cups apple juice or apple cider
• 2 cups packed dark brown sugar
• 1 1/2 cups kosher salt
• 3 Tbsp. peppercorns

For the Turkey:

• 1 12- to 14-pound turkey (save the giblets and neck for the gravy)
• 1 orange
• 1 stick salted butter, softened
• 1 Tbsp. fresh thyme leaves, plus 4 to 5 sprigs
• 1 tsp. kosher salt
• 1 tsp. black pepper
• 3 cups low-sodium chicken broth
• 1 cup dry white wine

Preparation Instructions:

• Combine all the brine ingredients in a large pot with 2 gallons cold water. Stir until the sugar and salt dissolve. Bring to a boil, then turn off the heat and cover. Let cool completely.
• Pour the cooled brine into a large brining bag or pot. Add the turkey and refrigerate for 16 to 24 hours.
• When ready to roast, remove the turkey from the brine. Submerge the turkey in a pot of fresh cold water. Allow to sit in the clean water for 15 minutes to remove the excess salt.
• Preheat the oven to 275 ̊. Remove the turkey from the water, pat dry and place breast-side up on a roasting rack set in a large roasting pan. Using a vegetable peeler, shave off thick pieces of orange peel and slice them very thin (reserve the orange). Combine with the butter, thyme leaves, salt and pepper in a bowl. Smear the butter mixture all over the skin and in the crevices so that the turkey is totally covered. Slice the reserved orange into wedges and place in the cavity of the turkey along with the thyme sprigs. Cross the legs and tie them together with kitchen twine. Pour the chicken broth and wine into the bottom of the pan. Cover the whole pan with heavy- duty foil, tucking it underneath the pan. Roast for 10 minutes per pound (so, for a 12-pound turkey, about 2 hours).
• After the first stage of cooking, remove the turkey from the oven and discard the foil (the turkey will still be pale). Insert a meat thermometer into the thigh, increase the oven temperature to 350 ̊ and return the turkey to the oven. Continue roasting, basting the turkey every 30 minutes, until the thermometer reads 165 ̊ to 168 ̊, 2 to 2 1/2 more hours. Remove from the oven and cover loosely with clean foil. Let rest for 30 minutes before carving. Save the drippings for gravy.

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Dinner Recipe: Farmer Cheese Dumplings
Servings: 6
allrecipes ~ Step by Step
I'm going to show you the simplest, easiest dumpling recipe I know. Just so everyone is clear — I'm talking about American-style dumplings. This technique will work no matter what liquid you're going to simmer the dumplings on top of — gravy, soup, stew, whatever you like.
Recipe by: John Mitzewich

Ingredients:
Gravy:

• 3 tablespoons unsalted butter
• ½ pound skinless, boneless chicken thighs, cubed
• 1 yellow onion, diced
• ⅓ cup flour
• salt and freshly ground black pepper to taste
• 1 pinch cayenne pepper
• 6 cups chicken broth
• 2 celery, diced
• 1 large carrot, diced
• ½ teaspoon fresh thyme leaves (Optional)
• 2 tablespoons sliced green onions

Dumplings:

• ½ cup farmer's cheese
• 1 large egg
• 1 ¼ teaspoons minced fresh rosemary
• ½ teaspoon kosher salt, or to taste
• 1 pinch freshly ground black pepper
• ⅓ cup self-rising flour
• 1 pinch cayenne pepper

Preparation Instructions:
Gather the ingredients.
• Melt butter in a high saucepan with a lid over medium-high heat. Add chicken thighs and cook, stirring, until lightly browned, about 5 minutes. Add onion and cook, stirring, until soft and translucent, about 5 minutes. Season with salt, pepper, and cayenne. Mix in flour and stir until flour is well mixed in, making a roux, 2 to 3 minutes. You can add more flour if you want a thicker stew.
• Pour in chicken broth and scrape up browned bits from the bottom. Add carrots and celery and bring gravy to a simmer. Lower heat to medium-low and maintain a steady simmer. Add thyme leaves and simmer until gravy is slightly reduced and has thickened, about 45 minutes.
• Meanwhile, make the dumplings: Combine farmer's cheese, egg, rosemary, salt, and pepper in a bowl. Mix with a spoon until smooth. Add self-rising flour and mix until a very stiff batter forms.
• Raise heat to medium and bring gravy back to a steady simmer. Add green onions.
• Remove 1 heaping tablespoon dumpling batter at a time. Shape with the use of a second tablespoon into oval dumplings and carefully drop into the simmering liquid. You should get a total of 6 dumplings out of this recipe. Dust with cayenne pepper, cover, and reduce heat to medium-low.
• Simmer and steam dumplings until they are puffed up and cooked through without stirring or peaking, about 15 minutes. Taste and adjust seasoning with salt if necessary.
• Serve and enjoy!

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Dessert Recipe: Pecan Cobbler
Servings: 12
Taste of Home ~ Step by Step
I couldn't find a recipe, so I took it upon myself to devise this amazing dessert that combines the ease of a cobbler and the rich flavor of pecan pie. It tastes even better with ice cream or whipped topping.
Recipe by: Willa Kelley ~ Edmond, Oklahoma

Ingredients:

• 1/2 cup butter, cubed
• 1 cup plus 2 tablespoons all-purpose flour
• 3/4 cup sugar
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 2/3 cup 2% milk
• 1 teaspoon vanilla extract
• 1-1/2 cups coarsely chopped pecans
• 1 cup packed brown sugar
• 3/4 cup brickle toffee bits
• 1-1/2 cups boiling water
• Vanilla ice cream, optional

Preparation Instructions:

• Preheat oven to 350°. Place butter in a 13x9-in. baking pan; heat pan until butter is melted, 3-5 minutes. Meanwhile, combine the flour, sugar, baking powder and salt. Stir in milk and vanilla until combined.
• Remove baking pan from oven; add batter. Sprinkle with pecans, brown sugar and toffee bits. Slowly pour boiling water over top (do not stir). Bake, uncovered, until golden brown, 30-35 minutes. Cool on wire rack for 30 minutes (cobbler will thicken upon cooling). Serve warm, with ice cream if desired.

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Dessert Recipe: Peppermint Bark Trifle
Servings: 12
taste of Home ~ Step by Step
We're always looking for those showstopping desserts, especially during the holidays. This one is very impressive, but couldn't be easier to make. No one will ever know it's made with a store-bought angel food cake.
Recipe by: James Schend ~ Pleasant Prairie, Wisconsin

Ingredients:

• 2 packages (8 ounces each) cream cheese, softened
• 1/2 cup sugar
• 3 tablespoons 2% milk
• 1 teaspoon peppermint extract
• 3 cups heavy whipping cream, whipped
• 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
• 3 tablespoons crushed peppermint candies
• 1-1/2 pounds Swirled Peppermint Bark

Preparation Instructions:

• In a bowl, beat cream cheese, sugar, milk and extract until smooth. Fold in whipped cream; set aside.
• Place a third of the cake in a 3- or 4-qt. trifle dish or serving bowl. Top with a third of each of the cream cheese mixture, crushed peppermint and peppermint bark. Repeat layers twice; garnish with additional bark. Cover and refrigerate at least 4 hours.

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Dessert Recipe: Minted Chocolate Torte
Servings: 16
taste of Home ~ Step by Step
Our family has enjoyed this remarkable layered cake for years. It's a favorite for many occasions.

Recipe by: Barbara Humiston ~ Tampa, Florida

Ingredients:

• 1/2 cup shortening
• 1-1/3 cups sugar, divided
• 2-1/4 cups cake flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup 2% milk
• 1-1/2 teaspoons vanilla extract
• 2 ounces semisweet chocolate, finely chopped
• 3 large egg whites, room temperature
filling/topping:

• 6 ounces semisweet chocolate, chopped
• 1/4 cup butter
• 1-1/4 cups confectioners' sugar
• 3 tablespoons hot water
• 1 teaspoon vanilla extract
• Dash salt
frosting:

• 2 cups whipped topping
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon peppermint extract
• 1 to 2 drops food coloring, optional
• Mint Andes candies, chopped

Preparation Instructions:

• Grease and flour two 9-in. round baking pans; set aside. Preheat oven to 350°. In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in vanilla and chocolate.
• In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter.
• Pour into prepared pans. Bake or 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
• In a small saucepan, melt the chocolate and butter over low heat; stir until smooth. Remove from the heat; transfer to a large bowl. Beat in the confectioners' sugar, hot water, vanilla and salt until smooth.
• Cut each cake into 2 horizontal layers. Place bottom layer on a serving plate; top with 1/3 cup of filling. Repeat layers 3 times. In a large bowl, gently combine the whipped topping, extracts and, if desired, food coloring. Frost the sides of the cake. Sprinkle top with Mint Andes Candies. Store in the refrigerator.

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Dessert Recipe: Red Velvet Cheesecake
Servings: 16
Taste of Home ~ Step by Step
Festive and oh, so good, this cheesecake will become a fixture on your Valentines dessert menu. The red velvet filling is spiked with cocoa, topped with cream cheese frosting and baked in a chocolate cookie crumb crust.

Recipe by: Karen Dively ~ Chapin, South Carolina

Ingredients:

• 17 chocolate cream Oreo cookies, crushed
• 1/4 cup butter, melted
• 1 tablespoon sugar
  
  FILLING:
  
• 3 packages (8 ounces each) cream cheese, softened
• 1-1/2 cups sugar
• 1 cup sour cream
• 1/2 cup buttermilk
• 3 tablespoons baking cocoa
• 2 teaspoons vanilla extract
• 4 large eggs, room temperature, lightly beaten
• 1 bottle (1 ounce) red food coloring

FROSTING:

• 3 ounces cream cheese, softened
• 1/4 cup butter, softened
• 2 cups confectioners' sugar
• 1 teaspoon vanilla extract

Preparation Instructions:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
• In a small bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom of prepared pan.
• In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, buttermilk, cocoa and vanilla until smooth. Add eggs; beat on low speed just until blended. Stir in food coloring. Pour over crust. Place springform pan in a large baking pan; add 1 in. hot water to larger pan.
• Bake until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around inside edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove side of pan.
• For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost top of cheesecake. Refrigerate until serving.

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Dessert Recipe: Chocolate Hazelnut Pudding Torte
Servings: 8
Taste of Home ~ Step by Step
This recipe is a busy mom's twist on a favorite dessert—tiramisu. The dish is simple to assemble and perfect to make the day before you want to serve it. The hardest thing about this recipe is waiting for it to chill so you can eat it!

Recipe by: Cheryl Snavely ~ Hagerstown, Maryland

Ingredients:

• 24 soft ladyfingers, divided
• 1/2 cup Nutella, divided
• 1-1/2 cups half-and-half cream
• 1 package (3.4 ounces) instant French vanilla pudding mix
• 1 carton (12 ounces) frozen whipped topping, thawed
• Grated or shaved chocolate

Preparation Instructions:

• Arrange 12 ladyfingers in an 11x7-in. dish. Spread with half the Nutella.
• In a large bowl, whisk cream and pudding mix 2 minutes. Stir in whipped topping. Spread half the mixture over the Nutella. Top with remaining ladyfingers; spread with remaining Nutella and then remaining pudding mixture. Sprinkle with grated or shaved chocolate. Refrigerate, covered, 8 hours or overnight. Refrigerate leftovers.

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Dessert Recipe: The Best Peppermint Cheesecake
Servings: 16
Taste of Home ~ Step by Step
People are thrilled when they see me coming with this rich, smooth cheesecake—it’s always a crowd pleaser. Not only does it look sensational, but it is so scrumptious.

Recipe by: Carrie Price, Ottawa, Illinois

Ingredients:

• 25 Oreo cookies, finely crushed (about 2-1/2 cups)
• 1/3 cup butter, melted
• 5 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 1 cup sour cream
• 3 tablespoons all-purpose flour
• 3 teaspoons vanilla extract
• 1 teaspoon peppermint extract
• 3 large eggs, lightly beaten
• 1 package (10 ounces) Andes creme de menthe baking chips or 2 packages (4.67 ounces each) mint Andes candies, chopped

Topping:

• 1 package (8 ounces) cream cheese, softened
• 1/3 cup sugar
• 1 carton (12 ounces) frozen whipped topping, thawed (4-1/2 cups)
• Crushed candy canes and chocolate shavings, optional

Preparation Instructions:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
• In a small bowl, combine cookie crumbs and butter. Press onto bottom and 1 in. up the side of prepared pan. Place pan on a baking sheet. Bake until set, 12-14 minutes. Cool on a wire rack.
• In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and extracts. Add eggs; beat on low speed just until combined. Fold in chips. Pour into crust. (Pan will be full.) Place springform pan in a large baking pan; add 1 in. hot water to larger pan.
• Bake at 325° until center is just set and top appears dull, 1-1/4 to 1-1/2 hours. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove side of pan.
• For topping, in a large bowl, beat cream cheese and sugar until smooth. Stir one-fourth of the whipped topping into mixture; fold in remaining whipped topping. Spread or pipe onto cheesecake. Garnish with crushed candy canes and shaved chocolate if desired.

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Dessert Recipe: Easy Truffles
Servings: 6 dozen
Taste of Home ~ Step by Step
Our smooth, creamy bonbons are so divine you may be tempted to save this recipe for a special occasion. But with just a few ingredients, they’re easy to make anytime.

Recipe by: —Taste of Home Test Kitchen

Ingredients:

• 3 cups semisweet chocolate chips
• 1 can (14 ounces) sweetened condensed milk
• 1 tablespoon vanilla extract
• Toasted finely chopped nuts or assorted jimmies

Preparation Instructions:

• Place chocolate chips and milk in a microwave-safe bowl; microwave on high for 3 minutes, stirring halfway through. Stir in vanilla. Refrigerate, covered, until firm enough to shape, about 3 hours.
• Shape into 1-in. balls; roll in nuts or jimmies. Place in a 15x10x1-in. pan; refrigerate until firm, about 1 hour.

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Dessert Recipe: White Chocolate Cranberry Blondies
Servings: 3 dozen
Taste of Home ~ Step by Step
Oh, the weather outside is frightful, but this batch of white chocolate cranberry blondies is so delightful! All kidding aside, this is the holiday treat you won’t want to miss this holiday season.

If you’ve been on the hunt for a recipe similar to Starbucks’ seasonal white chocolate cranberry bliss bar, your search is over. Our recipe begins with a dough similar to our classic blondie recipe. From there, these bars get into the holiday spirit by mixing cinnamon, dried cranberries and chopped white chocolate into the dough. Finished with a dreamy layer of homemade white chocolate cream cheese frosting, a drizzle of melted white chocolate and extra dried cranberries, this Christmas treat won’t last long once served.

Include these bars as part of your family’s holiday dessert table, tuck them into a holiday cookie gift box or swap them with friends for your annual holiday cookie exchange. With hints of fruit, creamy white chocolate and a buttery cookie base, they’re a fun, fresh offering to include alongside gingerbread, cutout cookies and other old-fashioned holiday favorites.
Recipe by: Erika Busz ~ Kent, Washington

Ingredients:

• 3/4 cup butter, cubed
• 1-1/2 cups packed light brown sugar
• 2 large eggs, room temperature
• 3/4 teaspoon vanilla extract
• 2-1/4 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1/2 cup dried cranberries
• 6 ounces white baking chocolate, coarsely chopped

Frosting:

• 1 package (8 ounces) cream cheese, softened
• 1 cup confectioners' sugar
• 1 tablespoon grated orange zest, optional
• 6 ounces white baking chocolate, melted
• 1/2 cup dried cranberries, chopped

Preparation Instructions:

• Preheat oven to 350°. In a large microwave-safe bowl, melt the butter; stir in the brown sugar. Cool slightly.
• Add eggs, 1 egg at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk together flour, baking powder, salt and cinnamon; stir into butter mixture. Stir in cranberries and chopped chocolate (batter will be thick). Spread into a greased 13x9-in. pan.
• Bake until golden brown and a toothpick inserted in center comes out clean (do not overbake), 18-21 minutes. Cool completely on a wire rack.
• For frosting, beat cream cheese, confectioners' sugar and, if desired, orange zest, until smooth. Gradually beat in half of the melted white chocolate; spread over blondies. Sprinkle with cranberries; drizzle with remaining melted chocolate. If desired, sprinkle with additional orange zest.
• Cut into triangles. Store in an airtight container in the refrigerator.

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Dessert Recipe: Baklava Cheesecake
Servings: 16
Taste of Home ~ Step by Step
With a phyllo dough crust, a spiced ground walnut layer and a mascarpone and honey cheesecake filling, this baklava cheesecake satisfies the sophisticated sweet tooth.

Greek baklava is full of complexity, from its nutty, spicy and citrusy taste to its crunchy, sticky and delicate texture. This composition of flavors and textures has created an icon of Greek cuisine—one that inspired this baklava cheesecake.

Every aspect of baklava’s composition is infused into this cheesecake, from the phyllo dough crust to the layer of sweet and spiced ground walnuts. This dessert achieves its cheesecake status from a mascarpone-cream cheese filling that’s sweetened with honey—one of baklava’s main ingredients. Bake this baklava cheesecake for a Greek Easter gathering, or when you feel the urge to eat a little something sweet.
Recipe by: Aryanna Gamble, New Orleans, Louisiana

Ingredients:

• 12 sheets phyllo dough (14x9-in.)
• 1/3 cup butter, melted
• 1 cup finely chopped walnuts
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice
• 2 packages (8 ounces each) cream cheese, softened
• 1 carton (8 ounces) mascarpone cheese
• 2/3 cup honey
• 1/4 cup 2% milk
• 3 tablespoons all-purpose flour
• 3 large eggs, room temperature, lightly beaten
• Candied walnuts, optional

Preparation Instructions:

• Preheat oven to 425°. Place 1 sheet phyllo dough in a greased 9-in. springform pan, pressing phyllo onto bottom and up side of pan; brush with butter. Layer with remaining phyllo sheets, brushing each layer and rotating sheets slightly to stagger the corners. (While working, keep unused phyllo covered with a damp towel to prevent it from drying out.) Place springform pan in a 15x10x1-in. baking pan.
• In a small bowl, mix walnuts, sugar and spices; sprinkle over bottom of phyllo. Bake 5-7 minutes or until edge is lightly browned (side will puff). Cool in springform pan on a wire rack. Reduce oven setting to 325°.
• In a large bowl, beat cream cheese and mascarpone cheese on low speed until smooth. Beat in honey, milk and flour. Add eggs; beat on low speed just until blended. Pour into crust. Return pan to baking pan.
• Bake 50-60 minutes or until center is almost set. Cool on a wire rack 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan. If desired, garnish with candied walnuts.

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Dessert Recipe: Grandma's Iron Skillet Apple Pie
Servings: 8
allrecipes ~ Step by Step
"Very good, family loved it! It's a great pie to eat warm as the brown sugar makes it a bit like a caramelly apple pie. I did add 2 T of flour tossed into all of my apples due to the amount of sugar and butter in the recipe I wanted it to be a bit of a thicker sauce and I also added nutmeg and allspice with the cinnamon just because I like those in my apple pies."
Recipe by: spirit1k

Ingredients:

• ½ cup butter
• 1 cup brown sugar
• 5 Granny Smith apples -- peeled, cored, quartered, and thinly sliced
• 3 (9 inch) refrigerated prerolled pie crusts
• 1 cup white sugar, divided
• 2 teaspoons ground cinnamon, divided
• ¼ cup white sugar
• 1 tablespoon butter, cut into small chunks

Preparation Instructions:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place 1/2 cup butter into a 9-inch cast iron skillet; place the skillet in the preheated oven until butter is melted. Remove the skillet and sprinkle with brown sugar; return to the oven to heat while you prepare the apples.
• Remove the skillet from the oven; arrange 1 refrigerated pie crust on top of brown sugar. Top pie crust with 1/2 of the sliced apples. Sprinkle 1/2 cup of white sugar and 1 teaspoon of cinnamon on top. Place second pie crust over apples; top second crust with remaining apples and sprinkle with 1/2 cup sugar and 1 teaspoon cinnamon. Top with third crust; sprinkle with 1/4 cup sugar and dot with 1 tablespoon of butter. Cut 4 slits into the top crust for steam to escape.
• Bake in the preheated oven until the apples are tender and the crust is golden brown, about 45 minutes. Serve warm.

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Dessert Recipe: Galaktoboureko
Servings: 16 squares
allrecipes ~ Step by Step

"Galaktoboureko is a traditional Greek dessert featuring a custard baked in a crispy phyllo pastry crust, soaked with a sweet syrup. My mom got this recipe from a coworker and made it regularly when I was young. After all these years, it's still a family favorite. I hope that everyone enjoys it as much as we do."
Recipe by: —GapGirl

Ingredients:

• 2 ½ cups white sugar, divided
• 1 cup semolina flour
• 3 ½ tablespoons cornstarch
• ¼ teaspoon salt
• 6 cups whole milk
• 6 large eggs
• 1 teaspoon vanilla extract
• ¾ cup butter, melted
• 12 sheets phyllo dough
• 1 cup water

Preparation Instructions:

• Gather all ingredients.
• Whisk 1 cup sugar, semolina, cornstarch, and salt together in a medium bowl until no cornstarch clumps remain.
• Bring milk to a boil in a large saucepan over medium heat. Gradually stir in semolina mixture with a wooden spoon. Cook, stirring constantly, until mixture thickens and comes to a full boil. Remove from the heat and keep warm.
• Beat eggs in a large bowl with an electric mixer on high speed. Add 1/2 cup sugar and beat for a full 10 minutes until thick and pale. Stir in vanilla.
• Fold mixture into the hot semolina mixture. Partially cover the pan and set aside to cool. Preheat the oven to 350 degrees F (175 degrees C).
• Butter a 9x13-inch baking dish. Place one phyllo sheet into the pan and brush with melted butter; repeat with six more sheets.
• Pour custard into the pan.
• Add the remaining phyllo sheets, one at a time, brushing each with butter.
• Bake in the preheated oven until top crust is crisp and custard filling has set, 40 to 45 minutes.
• When the custard is just about finished baking, stir remaining 1 cup sugar and water together in a small saucepan; bring to a boil.
• Remove custard from the oven and spoon hot syrup over top, particularly around the edges.
• Let cool to room temperature, then cut into 16 squares and serve.

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Dessert Recipe: Apple Pie Monkey Bread
Servings: 10-12
allrecipes ~ Step by Step
"This apple pie monkey bread layers apple pie filling with cinnamon sugar-coated biscuit dough pieces for a fall-spiced treat. Baked in a Bundt pan and turned out onto a serving plate, this bread is fun to pull apart."
Recipe by: Rachaell Rampini

Ingredients:

• 2 (16.3 ounce) cans refrigerated biscuit dough
• 1 (20 ounce) can apple pie filling
• 1/2 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter, melted

Glaze (optional)

• 1/2 cup confectioners sugar
• 2 teaspoons milk, or more as needed

Preparation Instructions:

• Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a bundt pan (or a 9x13-inch baking dish if you don’t have one).
• Open the biscuit cans and cut each biscuit into quarters.
• In a large bowl, combine granulated sugar and cinnamon. Toss biscuit pieces in the mixture until evenly coated.
• Pour apple pie filling into a bowl and roughly chop the apples into smaller bite-sized pieces for easier layering.
• Add half of coated biscuit pieces to the prepared pan. Spoon half of apple pie filling over biscuits. Repeat with remaining biscuits and apple filling.
• In a small bowl, stir melted butter and brown sugar together until combined. Pour evenly over the layered biscuits and apples.
• Bake in the preheated oven until biscuits are cooked through and golden brown on top, for 35 to 40 minutes. If the top begins to brown too quickly, cover loosely with foil during the last 10 minutes.
• Allow monkey bread to cool in the pan for 10 minutes, then carefully invert onto a serving plate.
• For the optional glaze, whisk confectioner’s sugar and milk together until smooth. Drizzle over warm monkey bread before serving.
• Enjoy!

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Dessert Recipe: Apple and raspberry crumble tea cake
Servings: 12
Taste.com.au ~ Step by Step
Apple cinnamon crumble meets moist raspberry tea cake in this delightful afternoon tea or dessert.
Recipe by: Cathie Lonnie

Ingredients:

• 2 large granny smith apples, peeled, diced
• 1 tbsp lemon juice
• 3/4 cup caster sugar
• 150g butter, softened
• 2 tsp vanilla extract
• 2 eggs
• 1/2 cup milk
• 1 1/3 cups self-raising flour
• 1/3 cup plain flour
• 150g frozen raspberries
• 1 tbsp cornflour
• Icing sugar, to serve
• Double thick cream, to serve

Cinnamon crumble

• 3/4 cup plain flour
• 1/2 tsp ground cinnamon
• 1/3 cup brown sugar
• 2 tbsp caster sugar
• 100g chilled butter, chopped
  Preparation Instructions:
  
• Preheat oven to 180C/160C fan-forced. Grease a 22cm round springform cake pan. Line base and side with baking paper.
• Combine apple, lemon juice, 1 tablespoon caster sugar and 1 tablespoon water in a small saucepan over medium heat. Cook, covered, stirring occasionally, for 4 to 5 minutes or until apple is soft. Cool. Drain and discard any excess liquid.
• Using an electric mixer, beat butter, vanilla and remaining caster sugar until light and fluffy. Beat in eggs, one at a time. Fold in milk. Sift over flours. Fold until combined. Spread cake mixture into prepared pan. Bake for 20 minutes.
• Meanwhile, make Cinnamon crumble: combine flour, cinnamon and sugars in a small bowl. Rub in butter until mixture resembles coarse breadcrumbs.
• Toss frozen raspberries in cornflour to coat. Remove cake from oven. Sprinkle raspberries over cake. Top with stewed apple. Sprinkle crumble evenly over apple. Bake for 25 to 30 minutes or until a skewer inserted into the centre comes out clean. Cool cake in pan.
• Lightly dust cake with icing sugar. Serve with cream.

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Dessert Recipe: Chocolate caramel dessert lasagne
Servings: 8
Taste.com.au ~ Step by Step
We love a shortcut! This cheat's dessert is made using store-bought ingredients like frozen cake and chocolate mousse mix, so you can get it prepped in 20 minutes flat.
Recipe by: Tracy Rutherford

Ingredients:

• 2 x 350g packets frozen chocolate cake
• 1 cup thick caramel (dulce de leche), plus extra, to serve
• 1 cup milk
• 70g sachet chocolate mousse mix
• 300ml carton thickened cream
• 1/3 cup chocolate-coated almonds, coarsely chopped

Preparation Instructions:

• Unwrap and slightly thaw frozen cakes. Use a large serrated knife to cut each cake in half horizontally.
• Place the iced half of 1 cake in a 20cm square baking dish. Use two-thirds of the base of 1 cake to cut and fill any gaps in the dish to completely cover the base.
• Spoon caramel over the top of the assembled cake and use the back of the spoon to gently spread all over (the cake may not be fully covered).
• Combine the milk and mousse mix in a bowl and prepare the mixture following the packet directions. Spread over the caramel layer and smooth the surface. Place in the fridge for 1 hour or until set.
• Place the remaining iced cake half, iced side up, on top of the mousse layer. Use two-thirds of the remaining cake base to cut and fill any gaps. (Save the offcuts for a treat!)
• Use electric beaters to whisk the cream in a bowl until firm peaks form. Spread over top of the cake. Cover with plastic wrap and place in the fridge for 6 hours or overnight to set.
• To serve, sprinkle with chopped chocolate almonds and drizzle with extra caramel.

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Desert Recipe: Pistachio Bundt Cake
Servings: 12
Taste of Home ~ Step by Step
Pistachio pudding mix gives this moist cake a pretty tint of green. As it bakes, the outside browns nicely to form a slightly crunchy crust. The cake slices beautifully and would make a fun dessert for St. Patrick's Day.
Recipe by: Becky Gant ~ South Bend, Indiana

Ingredients:

• 1 package yellow cake mix (regular size)
• 2 packages (3.4 ounces each) instant pistachio pudding mix
• 1 cup water
• 4 large eggs
• 3/4 cup vegetable oil

Glaze:

• 1 cup confectioners' sugar
• 1 tablespoon butter, softened
• 2 to 3 tablespoons whole milk

Preparation Instructions:

• In a large bowl, combine the cake mix, pudding mixes, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
• Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• In small bowl, combine the glaze ingredients, adding enough milk to reach desired consistency. Drizzle over cake.

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Dessert Recipe: Mocha Cake
Servings: 16
Taste of Home ~ Step by Step
Without a doubt, this is the best cake I've ever made. It's a decadent dessert that I share with everyone I can!
Recipe by: Katherine DeLoach ~ Visalia, California

Ingredients:

• 1 cup butter, softened
• 3 cups packed brown sugar
• 4 large eggs, room temperature
• 3 teaspoons vanilla extract
• 3 cups all-purpose flour
• 3/4 cup baking cocoa
• 3 teaspoons baking soda
• 1/2 teaspoon salt
• 1-1/2 cups brewed coffee, cold
• 1-1/3 cups sour cream

frosting:

• 12 ounces cream cheese, softened
• 6 tablespoons butter, softened
• 6 ounces unsweetened chocolate, melted
• 6 tablespoons brewed coffee
• 2 teaspoons vanilla extract
• 4-1/2 to 5-1/2 cups confectioners' sugar
• Optional: Chocolate-covered coffee beans and baking cocoa

Preparation Instructions:

• Preheat oven to 350°. Grease and flour three 9-in. round baking pans. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition.
• Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
• In a large bowl, beat cream cheese and butter until fluffy. Beat in chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and side of cake. If desired, garnish with chocolate-covered coffee beans and baking cocoa. Cover and refrigerate until serving.

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Dessert Recipe: Chocolate Peppermint Cake
Servings: 16
Taste of Home ~ Step by Step
Guests make sure to save room for this light and moist cake with its refreshing mint flavor and chocolate glaze. Its seasonal look makes it perfect for Christmas…a holiday birthday party…or other festive gatherings!
Recipe by: Jeanne Bloedorn ~ Fond du Lac, Wisconsin

Ingredients:

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup baking cocoa
• 1-1/2 teaspoons baking soda
• 1-1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup milk
• 1/2 cup canola oil
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water

FILLING:
• 2 cups heavy whipping cream
• 1/4 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 2 drops red food coloring, optional
• 2/3 cup crushed peppermint candy, divided

GLAZE:
• 2 tablespoons butter
• 2 tablespoons baking cocoa
• 2 tablespoons water
• 1/2 teaspoon vanilla extract
• 1 cup confectioners' sugar

Preparation Instructions:

• Preheat oven to 375°. Place apples in a large bowl. Combine sugar and 1/2 teaspoon cinnamon; sprinkle over apples and toss to coat. Transfer to a greased 13x9-in. baking dish. Combine flour, brown sugar, oats, baking powder, nutmeg and remaining 1/2 teaspoon cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over apples. Bake until apples are tender, 50-60 minutes. Serve warm, with vanilla ice cream if desired.

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Dessert Recipe: Easy Apple Crisp
Servings: 16
Taste of Home ~ Step by Step
Here’s an easy apple crisp! This is a delicious dessert perfect for young cooks to prepare. It’s super simple to make since there’s no crust—just a crumbly topping. Plus, with apples and oats, it’s a wholesome treat.
Recipe by: Sheri Hatten ~ Devil’s Lake, North Dakota

Ingredients:

• 10 to 11 cups sliced peeled tart apples
• 1/2 cup sugar
• 1 teaspoon ground cinnamon, divided
• 1 cup all-purpose flour
• 1 cup packed brown sugar
• 1/2 cup quick-cooking oats
• 1 teaspoon baking powder
• 1/4 teaspoon ground nutmeg
• 1/2 cup cold butter, cubed
• Vanilla ice cream, optional

Preparation Instructions:

• Preheat oven to 375°. Place apples in a large bowl. Combine sugar and 1/2 teaspoon cinnamon; sprinkle over apples and toss to coat. Transfer to a greased 13x9-in. baking dish. Combine flour, brown sugar, oats, baking powder, nutmeg and remaining 1/2 teaspoon cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over apples. Bake until apples are tender, 50-60 minutes. Serve warm, with vanilla ice cream if desired.

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Dessert Recipe: Champagne Jelly Flutes
Servings: 8
Food Network ~ Step by Step
The secret to keeping the floating bubbles in these champagne jellies is making sure your liquids are very cold — and cooling the mixture quickly so that the gelatin sets before the bubbles dissolve. Inserting the raspberry creates more bubbles, as the trapped gasses move around before the jellies are fully set. The result is a dramatic and festive sparkling treat best scooped with a spoon.
Recipe by: Food Network

Ingredients:
• Three 1/4-ounce packets unflavored powdered gelatin
• 1/2 cup sugar
• 1 bottle dry sparkling wine, such as Champagne or Prosecco, chilled
• 2 cups sparkling pale white grape juice, chilled
• 8 raspberries
• 1 tablespoon half-and-half

Preparation Instructions:
• Prepare an ice bath in a large bowl and set an 8-cup glass spouted measuring cup inside of it. Put eight 8-ounce Champagne flutes in the refrigerator to chill.
• Sprinkle the gelatin evenly over 2 cups cold water in a medium saucepan. Let sit until the gelatin softens (it will become translucent), about 5 minutes. Add the sugar then cook over medium-low heat, stirring gently, until the sugar and gelatin dissolve completely, about 5 minutes (don't let the liquid come to a boil). Pour the gelatin mixture into the prepared measuring cup over the ice bath, stirring the mixture a few times until it feels lukewarm. Stir in the sparkling wine and grape juice. Pour 1/2 cup of the sparkling wine mixture into a small bowl then neatly pour the remaining mixture into the 8 flutes.
• Refrigerate the flutes and the reserved mixture in the bowl for 30 minutes (the jelly will be lightly thickened). Gently push a raspberry down into the center of each flute with a skewer, letting some gelatin cover it, until the raspberry is held in place.
• Add the half-and-half to the reserved gelatin mixture in the bowl and whisk vigorously until the mixture looks like foam. Spoon the foam on top of each flute of jelly. Return the flutes to the refrigerator and chill until the gelatin sets completely, about 2 hours.

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Dessert Recipe: Bloody Mary Oysters
Servings: 6-8
Food Network ~ Step by Step
A dish of chilled, shucked raw oysters is a fun and festive way to start an evening. This version simply involves stirring together a Bloody Mary-inspired mixture loaded with punchy horseradish as a mignonette-like topping. Serve ice-cold and wash them down with your favorite celebratory beverage.
Recipe by: Food Network

Ingredients:
• 1/4 cup tomato juice
• 4 teaspoons horseradish
• 1 tablespoon fresh lemon juice
• 3/4 teaspoon Worcestershire sauce
• 1/2 teaspoon hot sauce
• Freshly ground pepper
• Celery salt
• 2 dozen small oysters
• Crushed ice, for the platter
• Small celery leaves, for topping

Preparation Instructions:
• Stir together the tomato juice, horseradish, lemon juice, Worcestershire, hot sauce, 1/2 teaspoon pepper and a pinch of celery salt in a bowl; chill the sauce until ready to serve.
• Carefully shuck the oysters and arrange on a platter of crushed ice. Top each oyster with about 1/2 teaspoon sauce and a small celery leaf.

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Dessert Recipe: Candy Cane Cheesecake
Servings: 12
allrecipes ~ Step by Step
You can vary what you top this festive cheesecake with: crushed candy canes are a must, but you can spread whipped cream on top before sprinkling with candy canes, or drizzle with some melted chocolate chips. Please add your comments as you find ways to improve this recipe!
Recipe by: CARRIELOVESKEITH

Ingredients:
• 1 cup chocolate cookie crumbs
• 3 tablespoons white sugar
• ¼ cup butter, melted
• 4 (8 ounce) packages cream cheese, softened
• 2 tablespoons all-purpose flour
• ¼ teaspoon salt
• 1 ¾ cups white sugar
• ½ cup sour cream
• 2 ½ teaspoons vanilla extract, divided
• 3 eggs
• ½ teaspoon peppermint extract
• 2 dashes red food coloring
• ½ cup crushed peppermint candies

Preparation Instructions:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch springform pan.
• Combine the cookie crumbs and 3 tablespoons sugar in a bowl. Drizzle the melted butter into the mixture while stirring until evenly moistened. Press the mixture into the bottom of the prepared pan.
• Bake in preheated oven until set, about 10 minutes; set aside to cool. Reduce oven temperature to 300 degrees F (150 degrees C).
• Combine the cream cheese, flour, and salt in a large bowl. Beat with an electric hand mixer on lowest speed until smooth and fluffy. Add the 1 3/4 cup sugar, sour cream, and 1 1/2 teaspoon vanilla and beat until incorporated. Stir in the eggs one at a time, stopping and scraping down the sides of the bowl between each one.
• Divide the mixture evenly into two separate bowls. In one bowl, stir in 1 teaspoon vanilla. In the other bowl, add the peppermint extract and the red food coloring and mix until you get a reddish-pink color. Add more coloring as needed. Alternate layers of 1 cup each of the white and pink onto the cooled crust until all the filling is used.
• Bake in the preheated oven until the filling is mostly set. The center will jiggle slightly when the pan is shaken and the edges will be slightly puffed, 60 to 70 minutes.
• Sprinkle the crushed candies evenly over the cheesecake and gently press into the top. Allow to cool on a rack to room temperature. Cover loosely and refrigerate overnight before serving.

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Dessert Recipe: Crock-Pot Lava Cake
Servings: 12
Taste of Home ~ Step by Step
I love chocolate. Perhaps that’s why this decadent slow-cooker cake has long been a family favorite. Sometimes I serve it warm, with vanilla ice cream; the cake can also be served cold.
Recipe by: Elizabeth Farrell ~ Hamilton, Montana

Ingredients:

• 1 package devil's food cake mix (regular size)
• 1-2/3 cups water
• 3 large eggs, room temperature
• 1/3 cup canola oil
• 2 cups cold 2% milk
• 1 package (3.9 ounces) instant chocolate pudding mix
• 2 cups semisweet chocolate chips
• Whipped cream, optional

Preparation Instructions:

• In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to a greased 4-qt. slow cooker.
• In another bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 2 minutes. Spoon over cake batter; sprinkle with chocolate chips. Cover and cook on high for 3-4 hours or until a toothpick inserted in cake portion comes out with moist crumbs. Serve warm, with whipped cream if desired.

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