Here are a few tasty recipes to try this holiday season that can be perfect for family gatherings, taking to a potluck, or enjoying during an evening at home with family and friends.
Pizza Candy Cane Crescent
Ingredients:
· One 8-ounce tube refrigerated rolled crescent dough
· 1/3 cup prepared pizza sauce, plus more for dipping
· ½ cup shredded mozzarella
· 24 slices pepperoni
· 2 tablespoons sesame seeds
· 2 large fresh basil leaves
Directions:
Preheat the oven to 400 degrees F. Unroll the crescent dough and separate the triangles along the perforated lines. Cut the triangles in half lengthwise so that you have 16 triangles.
Overlap 2 pieces of parchment to make a 24-inch-long piece. Arrange the crescent triangles lengthwise in a long row on top of the parchment, with the pointy ends upright and the flat ends overlapping just slightly (the row should be as long as the parchment paper). Gently press the overlapping pieces of dough together so to seal.
Spread the pizza sauce over the thickest part of the strip of dough (about 1 1/2-inches). Sprinkle the cheese over the sauce and top with a layer of pepperoni.
Fold the pointy ends of the dough over top of the pepperoni tucking them under the dough to enclose the filling. Gently curve the top end of the dough to the left to make a candy cane shape that is the length of the back of a baking sheet. Transfer the parchment onto the back of a baking sheet. Sprinkle the sesame seeds on top of the dough. Bake until the dough is golden brown and the cheese is melted, 8 to 10 minutes. Tuck the basil leaves into the candy cane to make a bow. Serve with more sauce for dipping.
Simple Roasted Butternut Squash Soup
Ingredients:
· 2 lb. cubed butternut squash
· 1 medium onion, halved and sliced into wedges
· 4 cloves garlic, peeled
· 1 tsp. sea salt
· 1/4 tsp. freshly ground black pepper
· 2 tbsp. avocado oil, or another heat-safe oil
· 2 c. chicken broth or more, as needed
· 1 can (about 13 1/2 oz. size) coconut milk, or 1 cup heavy cream
· Diced apple and crumbled, cooked bacon, optional
Directions:
Preheat oven to 425ºF.
Put squash cubes, onion, and garlic cloves on a large rimmed baking sheet. Sprinkle with salt, pepper and drizzle oil over top. Use your hands to toss everything around so it’s evenly coated.
Roast for 35–40 minutes on a lower oven rack, tossing things around with a spatula a couple of times during cooking.
Transfer roasted items to a medium to large soup pot. Add chicken broth and heat to a simmer. Let it simmer for about 5 minutes and then blend it with an immersion blender (or in batches with a countertop blender) until smooth.
Stir in coconut milk or cream. Add a little more salt, if needed, before serving. Top with diced apple and crumbled, cooked bacon, if desired.
Garlic Roasted Potatoes
Ingredients:
· 3 pounds small red or white potatoes
· 1/4 cup good olive oil
· 1 1/2 teaspoons kosher salt
· 1 teaspoon freshly ground black pepper
· 2 tablespoons minced garlic (6 cloves)
· 2 tablespoons minced fresh parsley
Directions:
Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
Hot Cinnamon Apple Brandy Cider
Ingredients:
· ½ gallon fresh apple cider
· 1 cup apple brandy (Optional)
· ¼ cup brown sugar
· 1 tablespoon brown sugar
· ¼ cup honey
· 1 teaspoon ground cinnamon
· ¾ teaspoon ground ginger
· ½ teaspoon ground nutmeg
· ½ teaspoon ground cloves
· ½ teaspoon ground black pepper
· 1 pinch salt
· 10 thin strips orange zest
· 10 small cinnamon sticks
Directions:
1. Combine apple cider, apple brandy, 1/4 cup plus 1 tablespoon brown sugar, honey, cinnamon, ginger, nutmeg, cloves, pepper, and salt in a pot over medium-high heat. Simmer until flavors combine, about 10 minutes.
2. Pour apple cider mixture into heat-proof mugs. Twist orange zest strips between your fingers to release the essential oils; drop 1 into each mug. Add 1 cinnamon stick to each mug.