As the holidays approach, we tend to stress out about all of the things left unchecked on our to-do lists. We become overwhelmed by the amount of gifts to buy, the amount of food to prepare, and the number of people we’ll be gathering with.
All of these to-dos aren’t supposed to bog us down, why do we continue to let them? Take some time these holidays to relax. If you enjoy cooking and baking – here are a few must-try recipes that won’t disappoint:
For Starters
Pomegranate and Cranberry Bruschetta
Total Time: 45 minutes
For the perfect combination of sweet and tart – and appetizer everyone will have their hands on.
What You'll Need:
POMEGRANATE AND CRANBERRY RELISH
1 pound fresh (or frozen) cranberries, washed
1 cup sugar
1 serrano pepper (more if you like spicy, less if not)
½ cup roughly chopped fresh basil leaves
¾-1 cup pomegranate arils or seeds (reserve a few for garnish)
finely chopped fresh basil, for garnish
CROSTINI
1 thin, good quality baguette, sliced about ¼ inch thick
½ cup extra virgin olive oil
Sea salt
Freshly ground black pepper
8 ounces low-fat cream cheese, softened
How to Make:
1. Place the cranberries, sugar, and serrano peppers in a food processor.
2.Pulse on and off several times until cranberries are coarsely chopped. Don't over-process.
3.Add basil and pulse a few more times. Not too much, you want basil bits to be visible in relish
4.Transfer to a storage container and add pomegranate arils
5.Refrigerate for at least 2 hours or till ready to use.
6.For the crostini, preheat oven to 350˚F.
7.Place baguette slices on prepared pans
8.Brush lightly with oil
9.Sprinkle lightly with salt and a grind of pepper (don't leave this step out!)
10.Bake for 14-18 minutes or until golden, rotating pans halfway through baking time.
11.To assemble bruschetta, whisk cream cheese until creamy
12.Spread about ½-1 tablespoon on each crostini
13.Top with a scoop of the relish.
14.Garnish with basil
Lay out on a holiday-themed platter and serve with a nice wine!
Recipe from Tabler Party of Two
For the Side
Roasted Apples and Brussels Sprouts
Total Time: 1 hour 10 minutes
What You'll Need:
1 (16 oz) package frozen Brussels sprouts
2 apples – peeled, cored, and cut into ¾-inch chunks
2 sweet onions, cut into ¾-inch chunks
2 tablespoons extra-virgin olive oil (as needed)
Salt and ground black pepper to taste
1 pinch garlic powder to taste
Zest from 1 lemon
Juice from 1 lemon
How to Make:
1. Preheat oven to 425 degrees F (220 degrees C).
2.Arrange frozen Brussels sprouts in a single layer on a rimmed baking sheet; sprinkle apple and onion pieces evenly around the baking sheet. Drizzle the sprouts, apples, and onions with olive oil; sprinkle with salt, black pepper, and garlic powder. Toss the mixture gently to coat.
3.Roast in the preheated oven until sprouts are hot and fragrant, about 20 minutes. Sprinkle with lemon zest, and squeeze juice from zested lemon over the sprouts to serve.
A delicious combination you wouldn’t think to put together normally!
Recipe from AllRecipes
For Dessert
Cherry Chip Cookies
Total Time: 1 hour 20 minutes
One of my grandma’s specialties, and the easiest cookie recipe you can find for how good they taste!
What You'll Need:
1 box Betty Crocker Cherry Chip cake mix {15.25 oz.}
½ cup vegetable or canola oil
2 eggs
1 bag semi-sweet chocolate chips
How to Make:
1. Preheat oven to 350 degrees.
2.Combine cake mix, eggs, and oil in large mixing bowl, and beat well.
3.Stir in chocolate chips.
4.Chill dough in the refrigerator for 1 hour.
5.Drop onto ungreased non-stick cookie sheet in rounded balls.
6.Bake for approx. 7 – 9 minutes, or until done. ENJOY!
A tasty treat that will leave you wanting one or two more…or three.
Recipe from The Frugal Girls
These are a few simple recipes that will help you prepare for the holidays and keep everyone at the table happy. Not a chef? Why not let the ones you love most try out your “rough draft” recipes? Let the thermometer in your kitchen rise as the outdoor temperature drops – just make sure you set a timer.
