Acquire great cooking skills and create delicious appetizers
Prep Time:35minutes minsPrep Time:35minutes minsServings:8 Serves (roughly 3 filled tubes with Sauce and Cheese) Creamy Turkey & Spinach Cannelloni is a comforting, oven-baked dish that feels both hearty and elegant. Tender pasta tubes are filled with a savory turkey and spinach mixture, then baked in a rich, creamy …
Soft and chewy Italian Amaretti Cookies made with almond flour, whipped egg whites, and bright citrus zest. Naturally gluten free and incredibly fragrant, these classic almond cookies bake up with perfect crackled tops and tender, chewy centers. Prep 30 minutes minutesCook 25 minutes minutesServings 24 …
Christmas Tree Churros are a festive twist on a classic treat, shaped like little trees and fried until golden and crisp. Coated in cinnamon sugar and perfect for dipping, they’re a fun, crowd-pleasing dessert that adds a touch of holiday magic to any celebration.
Prep Time: 30 mins
Yields: 8 servings
In a large saucepan over medium heat, bring butter, water, and 2 Tbsp. sugar to a boil, then stir in vanilla. Remove from heat and add flour and salt. Stir until thickened, about 30 seconds. Let cool 10 minutes.
Using a handheld mixer on medium speed, add eggs, one at a time, beating to blend after each addition.
Line a baking sheet with parchment and grease with cooking spray. Using cookie cutters (or a ruler to measure diameters), trace 3 (2 1/2″) circles, 3 (2″) circles, 3 (1 1/2″) circles, and 3 (1″) circles.
Transfer batter to piping bag fitted with a star tip. Pipe batter over circles. The largest circles should have 1 1/2″ of space in the center, the two middle circles a fingerprint-sized space, and the smallest should be completely filled in. Add 3 piped Hershey’s Kiss-size dollops to sheet. Freeze batter on sheet until firm, 2 hours and up to overnight.
Into a large Dutch oven, pour oil to a depth of 3″. Heat over medium-high heat until a deep-fry or instant-read thermometer registers 375°.
Place chips in a small heatproof bowl. In a small microwave-safe bowl, microwave cream until small bubbles appear, about 1 minute. Pour cream over chocolate. Let sit 30 seconds, then stir until melted and smooth. In another small bowl, mix cinnamon and remaining 1/2 cup sugar.
Fry 3 largest churro circles, turning halfway through, until golden brown, 2 to 2 1/2 minutes per side. Shake off excess oil, then toss in cinnamon sugar. Transfer to a wire rack set in a baking sheet. Repeat with remaining churros. The Hershey’s Kiss-size dollops will take about 1 minute to fry.
On a platter, arrange 2 1/2″ churros; stack a 2″ churro on top of each, then 1 1/2″ churros, then 1″ churros. Top with smallest churros. Pour 2 to 3 spoonfuls of ganache over each. Decorate with sprinkles.
Eat these right away as they won’t last well! If you want to get ahead, you can make and pipe the batter up to 1 week ahead. Wrap in plastic wrap and freeze until you’re ready to use.
Pomegranate Pistachio Crostini is a festive appetizer that’s as beautiful as it is delicious. Crisp crostini are topped with creamy goodness, crunchy pistachios, and bright pops of pomegranate, creating the perfect balance of texture and flavor for holiday gatherings or special occasions. Cook:5 minPrep:25 minYield:3 …
Be honest: Aren’t Christmas wreath cookies some of the cutest holiday desserts you’ve ever seen? Families have been making these marshmallowy sweets for generations, and it’s not just because they’re charming, chewy and delicious. First, they serve as a quick and easy Christmas cookie recipe …
This classic Christmas ham is glazed with brown sugar, pineapple juice, honey, Dijon, and cloves for a sweet and savory finish that caramelizes beautifully in the oven. It stays juicy, slices cleanly, and delivers the familiar, comforting flavor everyone expects from a holiday ham, without unnecessary fuss.
Prep: 20minutes
Cook: 1hour hour 45minutes
Servings: 14
Serving: 1servingCalories: 632kcal (32%)Carbohydrates: 41g (14%)Protein: 42g (84%)Fat: 33g (51%)Saturated Fat: 12g (75%)Polyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.001gCholesterol: 121mg (40%)Sodium: 2326mg (101%)Potassium: 652mg (19%)Fiber: 1g (4%)Sugar: 40g (44%)Vitamin A: 31IU (1%)Vitamin C: 5mg (6%)Calcium: 48mg (5%)Iron: 2mg (11%)
Thick slices of buttery brioche soak up a lightly sweetened vanilla-cinnamon custard, then cook until golden with a soft, custardy center. An easy, indulgent French toast perfect for weekend brunch. Ingredients Optional Toppings Instructions Notes
Roasted brown butter honey garlic carrots make the perfect side dish. Roasted to tender perfection in the most incredible sauce, these will instantly become a new favorite! Prep Time:5minutes minutesCook Time:20minutes minutesServings:6 people Ingredients Instructions Nutrition Calories: 231kcalCarbohydrates: 23gProtein: 2gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 240mgPotassium: 498mgFiber: 4gSugar: 16gVitamin A: 25732IUVitamin C: 9mgCalcium: 57mg
Noodle Kugel is a classic comfort dish that’s creamy, lightly sweet, and deeply nostalgic. Baked until golden and set, it’s perfect for holidays, family gatherings, or anytime a warm, satisfying dish is needed—simple, familiar, and always comforting.
½ cup (1 stick) plus 2 Tbsp. unsalted butter, cut into pieces, plus more for baking dish
16 oz. wide egg noodles
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more
5 large eggs
1 cup whole milk
½ cup plus 2 Tbsp. sugar
2 tsp. vanilla extract
1 16-oz. container sour cream
1 20-oz. can crushed pineapple, drained, or ¾ cup raisins
1 16-oz. container small-curd cottage cheese (4% milk fat or higher)
2 cups coarsely crushed cornflakes
½ tsp. ground cinnamon
Place a rack in middle of oven; preheat oven to 350°. Butter a 13×9″ baking dish. Cook 16 oz. wide egg noodles in a large pot of boiling salted water until al dente. Drain and return noodles to pot (off heat). Add ½ cup (1 stick) unsalted butter, cut into pieces, and toss until butter is melted and noodles are coated.
Whisk 5 large eggs in a large bowl. Add 1 cup whole milk, ½ cup sugar, 2 tsp. vanilla extract, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and whisk vigorously to combine. Whisk in one 16-oz. container sour cream, then stir in one 20-oz. can crushed pineapple, drained, or ¾ cup raisins and one 16-oz. container small-curd cottage cheese. Add noodles to egg mixture and toss to combine. Transfer to prepared baking dish.
Stir together 2 cups coarsely crushed cornflakes, ½ tsp. ground cinnamon, and remaining 2 Tbsp. sugar in a small bowl, then sprinkle mixture evenly over noodles. Dot with remaining 2 Tbsp. unsalted butter, cut into pieces.
Bake kugel, rotating pan halfway through, until set and edges are golden brown, 55–65 minutes. Let cool slightly before serving.
Do ahead: Noodle kugel can be baked up to 1 day in advance. Cool, then cover casserole dish tightly and refrigerate. Reheat at 350° for 15–20 minutes.
These deliciously rippled cookies are full of peanut butter flavor and have the best texture from the pan-banging technique: crisp, buttery edges and a chewy center! They’re made with creamy peanut butter, and you can add chocolate if you’d like. Prep Time: 15 minutes minutesCook …