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holiday favorites
Jim’s Holiday Favorites
Favorite Holiday Song:
Silent Night
Favorite Holiday Movie:
Home Alone
Favorite Holiday Recipe:
Naughty Elf Cocktail
Ingredients:
- • 2 oz Cranberry Juice
- • 1 oz Red Grapefruit Juice
- • 1 oz Sprite
- • 1 oz Pomegranate Liquor
- • 1 oz Orange Liquor – orange curacao works well – but be sure to use the clear kind
- • 1 oz Spiced Rum
- • Optional: Sprinkles for the glass rim
- • Optional: Candy Cane, for garnish
Instructions:
- • Fill your beverage glass with ice.
- • In a mixing glass, combine the cranberry and red grapefruit juices with the spiced rum, pomegranate liquor and orange liquor.
- • Stir it until the juices and liquors are well mixed.
- • Pour the drink over the ice. You want to leave room for the Sprite.
- • Top if off with Sprite or your favorite lemon-lime soda. (Ginger ale also works well)
- • Pour the Sprite slowly so that the fizz doesn’t overflow.
- • Once the fizz has dissipated, give the drink a gentle stir if it needs it.
- • Garnish with a candy cane or a cinnamon stick!
Rhona’s Holiday Favorites
Favorite Holiday Song:
I’m Dreaming of a White Christmas by Bing Crosby
Favorite Holiday Movie:
A Charlie Brown Christmas and It’s a Wonderful Life (traditionally we watch both every year)
Favorite Holiday Recipe:
Cream Cheese Cupcakes (my mom’s recipe)
Ingredients:
- • 3 cream cheese blocks
- • 5 eggs
- • 1 ½ tsp vanilla
- • 1 cup sugar
- • 1 cup sour cream
- • Can of pie cherries
- • Foil cupcake liners
Cupcakes Instructions:
- • Blend alone cream cheese and ½ cup sugar.
- • Add one egg at a time, then add vanilla.
- • Fill cupcake tray.
- • Bake 325 for 45 minutes.
- • Let cool.
Topping Instructions:
- • Mix 1 cup of sour cream and ½ cup sugar.
- • Apply tbsp to each cupcake.
- • Decertation (optional): Add two cherries to each cupcake, and green icing as stem.
Danette’s Holiday Favorites
Favorite Holiday Song:
All I Want For Christmas Is You
by Mariah Carey
by Mariah Carey
Favorite Holiday Movie:
It’s a Wonderful Life
Favorite Holiday Recipe:
Linzer Cookies
Ingredients:
- • 1 1/2 cup almond flour
- • 1 1/2 cup all-purpose flour
- • 1/4 tsp. ground cinnamon
- • 1/4 tsp. ground cloves
- • 1/4 tsp. kosher salt
- • 1 large egg
- • 2 tsp. pure vanilla extract
- • 1/2 cup (1 stick) butter
- • 1/2 cup granulated sugar
- • 1/2 cup raspberry jam
- • 2 tbsp. powdered sugar
Instructions:
- • In a medium bowl, whisk together almond flour, all-purpose flour, cinnamon, cloves and salt.
- • In a small bowl, whisk together egg and vanilla.
- • In a large bowl, using a hand mixer, beat butter and sugar until light and fluffy, 3 to 4 minutes. Add egg mixture and beat until combined. Add dry ingredients and beat until just incorporated.
- • Divide dough in half, form each half into a disk, and place each between 2 large sheets of parchment paper.
- • Using a rolling pin, roll each piece of dough to 1/8″ in thickness.
- • Place dough sheets on a baking sheet or cutting board and transfer to refrigerator to chill for 2 hours. (Or place in the freezer for 30 minutes.)
- • Preheat oven to 375° and line 2 large baking sheets with parchment paper.
- • Peel away one layer of parchment paper from your dough and use a 2″ round cookie cutter to cut out cookies. Use a smaller round cookie cutter to cut windows in half the cookies.
- • Place cookies on baking sheet about 1″ apart.
- • Bake 7 to 9 minutes, or until cookies are lightly golden.
- • Let cool.
- • In a microwave safe bowl, stir 1 teaspoon water into jam.
- • Microwave on low for 30 seconds, then spread about 1/2 tsp of jam in the center of a cookie, then top with second cookie that has been dusted with powdered sugar.
Chris’s Holiday Favorites
Favorite Holiday Song:
Happy Christmas (War is Over) by John Lennon
Favorite Holiday Movie:
Elf
Favorite Holiday Recipe:
Chocolate Covered Rice Krispie Treats
Ingredients:
- • Butter
- • Sweetened Condensed Milk
- • Marshmallows
- • Rice Krispies
- • Vanilla extract
- • Sea salt
- • Chocolate + Coconut oil
Instructions:
- • Melt the butter.
- • Add sweetened condensed milk.
- • Stir in a splash of vanilla and salt.
- • Stir in the marshmallows until melted.
- • Add Rice Krispie treats + the last cup of marshmallows (if using), stirring to combine. Transfer to a pan and gently spread out
- • Melt the chocolate + coconut oil and spread evenly over the top. Decorate as you wish.
Rich’s Holiday Favorites
Favorite Holiday Song:
River by Joni Mitchell
Favorite Holiday Movie:
A Christmas Story
Favorite Holiday Recipe:
Anise Cookies (Italian Anisette)
Cookie Ingredients:
- • 1/2 cup unsalted butter or margarine
- • 1/4 cup shortening
- • 3/4 cup granulated sugar
- • 4 large eggs
- • 3 cups all-purpose flour
- • 5 teaspoons baking powder
- • 1/2 tsp. salt
- • 2 tsp. anise extract can use vanilla or lemon extract instead
Glaze Ingredients:
- • 2 cups confectioners’ sugar sifted
- • 3 Tbsp. milk
Cookie Instructions:
- • Melt butter and shortening together.
- • Mix in sugar, then add eggs one at a time, beating well after each addition.
- • Add anise extract and mix.
- • Sift or whisk together flour, baking powder, and salt.
- • Gradually add the dry mixture to the creamed mixture. If the dough is sticky, add flour until firm but still very soft.
- • Roll dough into small balls and place on ungreased cookie sheets.
- • Bake at 375 degrees for 8-10 minutes until lightly browned at the bottom.
- • Cool cookies on a wire rack before glazing.
Glaze Instructions:
- • Mix milk GRADUALLY into confectioners’ sugar to make a thick glaze… make sure to keep it on the thick side.
- • Dip top of each cookie into glaze.
- • Sprinkle with colored jimmies or nonpareils while glaze is still wet.
- • Dip 10-12 cookies, return them to the wire rack (with wax paper under the racks to aid in clean up!) and then sprinkle those cookies before starting to dip more.
Fred’s Holiday Favorites
Favorite Holiday Song:
Christmas In Hollis by Run DMC
Favorite Holiday Movie:
Die Hard
Favorite Holiday Recipe:
Zopf Bread
Ingredients:
- • 500 g all-purpose flour
- • 3/4 tablespoon salt
- • 8 g active dry yeast
- • 1 teaspoon sugar
- • 60 g butter melted
- • 300 ml milk lukewarm
- • 1 egg yolk mixed with 1 tablespoon of milk to brush over dough
Instructions:
- • Melt the butter in a small saucepan over low heat. Take the pan off the heat and add the cold milk into the pan. Mix should be lukewarm now.
- • Mix the yeast and sugar and add some of the lukewarm milk. Let mixture stand until yeast begins to bubble (5 – 10 minutes).
- • In a big bowl, mix the flour and the salt together. Then add all the other ingredients. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, for about 10 minutes.
- • Place the dough into a bowl, cover with a damp cloth and let it rise at room temperature for about 1 1/2 hours or until double in size.
- • Cut dough in half and roll both halves into long strings.
- • Braid the dough into a Zopf. There are also plenty of tutorials online.
- • Place the Butterzopf onto a baking tray lined with baking parchment. Lightly brush egg wash on the loaf, cover and set aside to proof for another 30 minutes.
- • Brush another even coat of egg wash before baking the Butterzopf in a preheated oven at 395F for about 35 minutes. Tap the bottom of your zopf, the bread will sound hollow when it’s done.
- • Let cool completely on a wire rack.
Anna’s Holiday Favorites
Favorite Holiday Song:
Tie between It’s the Most Wonderful Time of the Year by Johnny Mathis and All I Want for Christmas is You by Mariah Carey
Favorite Holiday Movie:
National Lampoon’s Christmas Vacation
Favorite Holiday Recipe:
Snickerdoodle Cookies
Snickerdoodle Dough Ingredients:
- • 2 ¾ cups all-purpose flour
- • 2 teaspoon cream of tartar
- • 1 teaspoon baking soda
- • ½ teaspoon salt
- • 1 cup unsalted butter, just softened
- • 1 ½ cups sugar
- • 2 eggs
- • 1 teaspoon vanilla extract
Cinnamon Sugar Coating Ingredients:
- • ⅓ cup sugar
- • 2 tablespoons cinnamon
Instructions:
- • Preheat oven to 350°F.
- • In a large bowl, mix together flour, cream of tartar, baking soda, and salt together. Set aside.
- • In a stand mixer, cream together butter (barely softened) and sugar. Add eggs and vanilla and blend well.
- • Add dry ingredients to wet ingredients and mix well.
- • In a small bowl, combine remaining ⅓ cup sugar and 2 tablespoons cinnamon.
- • Use a small cookie scoop to scoop out dough, roll into a ball and then roll into the cinnamon sugar mixture- twice.
- • Place 2 inches apart on an ungreased cookie sheet.
- • Bake for 8 – 10 minutes. Let sit on the cookie sheet for a few additional minutes before removing to a wire rack to cool.
Jess’ Holiday Favorites
Favorite Holiday Song:
The Chipmunk Song (Christmas Don’t Be Late) by Alvin and the Chipmunks
Favorite Holiday Movie:
Scrooged
Favorite Holiday Recipe:
Andes Mint Cookies
Ingredients:
- • Nonstick cooking spray
- • 2 1/2 cups all-purpose flour
- • 3/4 cup natural cocoa powder
- • 1 teaspoon baking soda
- • 1/2 teaspoon kosher salt
- • 2 sticks (1 cup) plus 2 tablespoons butter, softened 1 cup granulated sugar
- • 1 cup lightly packed light brown sugar
- • 2 extra-large eggs
- • 1 teaspoon pure vanilla extract
- • 1 teaspoon peppermint extract
- • 1 cup chocolate chips
- • 1 cup mint chips (or chopped Andes Chocolate Mints)
Instructions:
- • Preheat the oven to 350 degrees F and lightly coat a baking sheet with cooking spray. Sift the flour, cocoa powder, baking soda and salt into a medium bowl and set aside.
- • With a hand or stand mixer, cream the butter and both sugars until fluffy. Add the eggs, vanilla and peppermint extracts and mix well.
- • Add the dry mixture to the butter mixture and mix well. Stir in the chocolate chips and mint chips.
- • Roll the dough into 1 1/2-inch balls and place them on the prepared baking sheet. With two fingers, press the cookies down to about 1 inch thick, keeping the cookies about 2 inches apart.
- • Bake for 15 to 18 minutes, or until not glossy. Let the cookies cool on a wire rack.
Caitlin’s Holiday Favorites
Favorite Holiday Song:
Underneath the Tree
by Kelly Clarkson
by Kelly Clarkson
Favorite Holiday Movie:
Home Alone
Favorite Holiday Recipe:
Rice Pilaf
Ingredients:
- • 1 – small to medium onion, chopped
- • ½ stick butter
- • 2 – 10 ½ oz cans beef consommé
- • 1 – 7oz can mushrooms + liquid, chopped
- • 1 tbsp Worcestershire sauce
- • Dash of soy sauce
- • 1 tsp salt
- • 1 ½ cup orzo pasta
Instructions:
- • Sauté onion in butter.
- • Add beef consommé, mushrooms + liquid and seasoning to pan.
- • Bring to a boil.
- • Add orzo, cover.
- • Cover again.
- • Reduce heat and simmer for 20 minutes.
- • Add a little water as needed if liquid is all absorbed
Zach’s Holiday Favorites
Favorite Holiday Song:
It’s Beginning to Look a Lot Like Christmas – Bing Crosby
Favorite Holiday Movie:
National Lampoon’s Christmas Vacation
Favorite Holiday Recipe:
Sous-Vide Turkey
Prepare this “set and forge” recipe with 1 hour of prep and 24 hours of cooking for optimal results. Best enjoyed when made a day before serving. Total time: 25 hours.
Ingredients:
- • Whole Raw Turkey (any weight)
- • Your favorite low-sodium seasoning
- • Preferred: Duck fat (or any oil)
- • Water (tap water is fine)
- • Sous-Vide Device
- • 18 or 22 Quart Sous-Vide Bucket with lid (or a large pot with makeshift plastic wrap cover)
- • Large or XL Vacuum Seal Bags (1-gallon freezer bags will work too; remove air manually)
Instructions:
- • With a sharp filet knife, cut off turkey breasts, wings, and legs, keeping the skin intact. Slightly frozen turkey works best.
- • Rub fat on each meat piece generously.
- • Season each piece thoroughly.
- • Place each piece in a separate vacuum-sealed bag.
- • Remove air, seal each bag (if wings and legs are whole, you should have 6 bags).
- • Fill sous-vide bucket or pot with room temperature water.
- • Add sealed bags to water.
- • Add sous-vide device, cover with a lid or plastic wrap, set temperature to 150ºF / 65.6ºC.
- • Cook for 24 hours (start cooking a day before planned serving time).
- • After 24 hours, use tongs to remove bags from the water (be cautious of hot water).
- • Let unopened bags rest on a cooling rack for 30 minutes.
- • Open bags over a bowl; keep liquid for gravy or stuffing.
- • Carve/slice the meat as desired.
Gineen’s Holiday Favorites
Favorite Holiday Song:
Peace on Earth/Little Drummer Boy by Bing Crosby/David Bowie
Favorite Holiday Movie:
Scrooge (Albert Finney version)
Favorite Holiday Recipe:
Sweet Potato Souffle
Ingredients:
- • 3 lbs. sweet potatoes (canned yams are fine*)
- • 2 eggs
- • ¾ cups brown sugar
- • ½ cup melted butter
- • 1 tsp of salt
- • 1 tsp cinnamon
- • 1 cup of orange juice
- • 1 cup of chopped pecan halves
Instructions:
- • Mash sweet potatoes.
- • Beat in 2 eggs with ¼ cup brown sugar and ¼ cup melted butter.
- • Add cinnamon and salt.
- • Add orange juice until moist and fluffy.
- • Pour into 2-quart casserole dish.
- • Arrange pecans to cover.
- • Sprinkle with remaining ½ cup brown sugar and drizzle with ¼ cup of butter.
- • Bake uncovered for 20-30 minutes and 350 degrees.
*If you use Canned Yams, you only need a little orange juice*
Jaclyn’s Holiday Favorites
Favorite Holiday Song:
Last Christmas by WHAM!
Favorite Holiday Movie:
A Christmas Story
Favorite Holiday Recipe:
Stuffed Mushrooms
Ingredients:
- • Cooking spray, for pan
- • 1 1/2 lb. baby mushrooms
- • 2 tbsp. butter
- • 2 cloves garlic, minced
- • Kosher salt
- • Freshly ground black pepper
- • 1/4 c. freshly grated Parmesan, plus more for topping
- • 4 oz. cream cheese, softened
- • 2 tbsp. freshly chopped parsley, plus more for garnish
- • 1 tbsp. freshly chopped thyme
Instructions:
- • Preheat oven to 400°.
- • Grease a baking sheet with cooking spray.
- • Remove stems from mushrooms and roughly chop stems.
- • Place mushroom caps on baking sheet.
- • In a medium skillet over medium heat, melt butter. Add chopped mushrooms stems and cook until most of the moisture is out, 5 minutes.
- • Add garlic and cook until fragrant, 1 minute then add breadcrumbs and let toast slightly, 3 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
- • In a large bowl mix together mushroom stem mixture, Parmesan, cream cheese, parsley, and thyme. Season with salt and pepper.
- • Fill mushroom caps with filling and sprinkle with more Parmesan.
- • Bake until mushrooms are soft, and the tops are golden, 20 minutes.
- • Garnish with parsley to serve.