This book was designed in such a way that everyone, can make amazing and delicious recipes in no time. These recipes will help you spend your time right, with your family and friends. Instead of stressing yourself in the kitchen, you can enjoy the festivities with your family and loved ones. These recipes will also help you save money and time and allow you to do things you are meant to do with your family. You can make these recipes whenever you want to add a festive flair to your everyday meals. One thing to be noted is to keep your pantry updated. Having a full pantry will allow a cooking experience without any hassle and you’ll be able to churn out amazing meals in no time. Make sure that your holidays are joyous and delicious. These recipes are bound to make your holidays exciting and fun. They will add warmth, love, and goodwill to your holidays. Your guests will always remember the special treat they had on the holidays. Now let's start with some drink recipes. :) Then onto some delicious meals. :)
Apple Sangria
Serves: 3
Ingredients:
½ green apple, cored, sliced
½ red apple, cored, sliced
1 ½ tablespoons sugar
½ bottle dry red wine, chilled
2 sticks cinnamon
¼ cup Grand Marnier or brandy
4 - 5 thin, round lemon slices
¼ teaspoon ground cinnamon
Directions:
1. Place apple slices in a pitcher. Stir in ground cinnamon and sugar. Let it rest for about 20 minutes.
2. Stir in cinnamon sticks, brandy, wine, and lemon slices. Cover and chill for 1 – 4 hours and not longer.
3. Fill 3 glasses with ice. Pour sangria into the glasses. Fix the apple slices onto 3 skewers and place a skewer in each glass.
4. Serve.
Christmas Punch
Serves: 10
Ingredients:
Ice cubes, as required
1 bottle very dry sparkling wine like champagne or prosecco
¾ cup diet ginger ale
1 orange, cut into thin round slices
2 ½ cups 100% pure cranberry juice
1 cup apple cider
¾ cup brandy or dark rum
½ cup fresh cranberries
Directions:
1. Chill all the ingredients before combining.
2. Add lots of ice into a punch bowl. Add wine, cranberry juice, rum, apple cider, and ginger and stir until well incorporated.
3. Add orange slices and cranberries.
4. Serve.
Gingerbread Martini Mocktail
Serves: 1
Ingredients:
½ cup heavy cream
½ - 1 tablespoon brown sugar
A pinch allspice
1/8 cup crushed gingersnaps
6 ounces ginger soda
2 teaspoons molasses
A pinch ground cinnamon
Directions:
1. Pour a teaspoon of molasses on a plate. Place gingersnap cookies on another plate.
2. Dip the rim of the glasses in molasses. Tilt it slightly and turn it around to dip some more area around the rim.
3. Next dredge the glasses in crushed gingersnap cookies (on the molasses dipped area).
Christmas Citrus Cocktail
Serves: 8
Ingredients:
2 cups vodka
3 cups fresh clementine juice or blood orange juice
8 fresh thyme sprigs of mint leaves
1 cup elderflower liqueur like St Germaine
4 ginger beers (12 ounces each)
Seeds from 2 pomegranate
Directions:
1. Add vodka, clementine juice, and elderflower liqueur into a pitcher and stir.
2. Cover and place it in the refrigerator until you need to serve.
3. Add ginger beer, ice, and pomegranate seeds and stir.
4. Pour into cocktail glasses. Garnish with thyme sprigs and serve.
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Loaded Mashed Potato Balls
Serves: 12 – 14
Ingredients:
2 slices bacon, diced
1 ½ cups leftover mashed potatoes
1 tablespoon chopped fresh chives
1 large egg
1 tablespoon freshly grated parmesan
1 cup vegetable oil or more if required
½ cup shredded cheddar cheese
¼ teaspoon cayenne pepper (optional)
¾ cup panko breadcrumbs
Directions:
1. Place bacon in a pan and place it over medium-high heat. Cook the bacon until crisp.
2. Remove bacon with a slotted spoon and place on a plate lined with paper towels.
3. Add mashed potato, chives, cheese, bacon, and cayenne pepper and mix well.
4. Make 12 – 14 equal portions of the mixture and shape into balls. Place them on a plate and chill until use.
5. Now place a small deep frying pan with about 2 inches of oil in the pan. Place it in a pot over medium-high heat. Add oil and let it heat up to about 350º F.
6. Slide a few of the mashed potato balls in the hot oil carefully. Cook until golden brown. Turn the balls over every minute or so until golden brown all over, using a slotted spoon.
7. Remove the balls and place on a plate lined with paper towels. Cook the remaining in batches similarly.
8. Serve hot with a dip of your choice.
Sweet Potato Casserole
Serves: 6
Ingredients:
For sweet potatoes:
2 cups peeled, cubed, sweet potatoes
¼ cup white sugar
2 tablespoons butter, softened
¼ teaspoon salt
1 large egg, beaten
¼ cup milk
¼ teaspoon vanilla extract
For topping:
¼ cup packed brown sugar
1 ½ tablespoons butter, softened
¼ cup all-purpose flour
¼ cup chopped pecans
Directions:
1. Preheat your oven to 325 °F. Prepare an 8-inch baking dish by greasing it with some oil.
2. Place sweet potatoes in a pot of water and place it over medium-high heat. Cook until fork tender.
3. Drain the sweet potatoes in a colander and put them into a bowl. Mash them up using a fork.
4. Stir in the egg. Once the egg is well incorporated, add butter, milk, sugar, salt, and vanilla and stir until well incorporated.
5. Spoon the mixture into the prepared baking dish.
6. Add flour and brown sugar into a bowl. Add butter and cut it into the mixture using a pastry cutter until pea size crumbs are formed. Make sure you do not over mix.
7. Add pecans and stir. Scatter the pecan mixture over the sweet potato mash.
8. Place the baking dish in the oven and set the timer for 25 – 30 minutes or until light brown on top.
Apple Crisp Cheesecake
Serves: 5 – 6
Ingredients:
For the crust:
¾ cup graham cracker crumbs
1/8 cup melted butter
½ tablespoon granulated sugar
For the cheesecake:
12 ounces cream cheese, softened
10 tablespoons granulated sugar
2 large eggs
1 cup plain Greek yogurt or sour cream
1 teaspoon vanilla extract
For the apples:
1 ½ cups peeled, sliced apples
½ teaspoon ground cinnamon
2 tablespoons granulated sugar
For the crumble:
2 tablespoons all-purpose flour
2 tablespoons brown sugar
2 tablespoons melted butter
¼ cup rolled oats
½ teaspoon ground cinnamon
To serve:
Salted caramel sauce
Directions:
1. Preheat your oven to 325 °F.
2. To make the crust: Add sugar and graham cracker crumbs into a bowl and mix well
3. Pour in the butter. Mix until well incorporated.
4. Spoon the mixture into a small springform pan (about 6 inches). Press it well onto the bottom as well as about ½ inch on the sides of the pan.
5. Place the springform pan in the oven and set the timer for about 10 to 12 minutes or until it dries up.
6. Take out the pan from the oven and allow it to cool.
7. Turn down the temperature of the oven to 275 °F.
8. To make cheesecake: Beat cream cheese in a mixing bowl, with an electric hand mixer until light and creamy.
9. Beat in the Greek yogurt. Beat in the sugar, eggs, and vanilla. Beat until just combined making sure not to over beat.
10. Spread the mixture over the crust evenly.
11. Combine apples, cinnamon, and sugar in a bowl. Spread the apples over the cheesecake mixture.
12. Add oats, flour, cinnamon, and brown sugar into a bowl and mix well. Trickle butter over the mixture and mix well. Scatter the mixture over the apples.
13. Put the springform pan in the oven and set the timer for about 1 ½ hours or until the internal temperature in the center of the cheesecake shows 150 °F on an instant read thermometer.
14. Now keep the door of the oven slightly ajar and let the cheesecake rest in the oven itself for about an hour.
15. Now take it out and loosen the edges of the cheesecake by running a knife around the edges of the cheesecake.
16. Transfer the cheesecake on a cooling rack and let it cool completely.
17. Place it in the refrigerator for a few hours. Cut into wedges.
18. Serve topped with caramel sauce.
Vegetable Torte
Serves: 4
Ingredients:
½ Tablespoon olive oil + extra to grease
½ red onion, thinly sliced
Kosher salt to taste
Pepper to taste
2 ounces thinly sliced sharp provolone cheese
½ ounce parmesan cheese, grated
½ pound butternut squash, peeled, thinly sliced
½ small bunch kale, discard hard ribs and stems, cut leaves into 1 inch pieces
3 ounces yellow potato, thinly sliced
½ plum tomato, thinly sliced
Directions:
1. Preheat your oven to 375 °F.
2. Prepare a small springform pan (about 5 – 6 inches diameter) by greasing it with some oil.
3. Place half the squash slices in a circular manner, slightly overlapping. Place half the onions over the squash followed by half the kale.
4. Trickle half the oil over the kale. Sprinkle some salt. Place all of the potato slices over the kale. Next place half the provolone cheese slices.
5. Next spread remaining kale. Trickle remaining oil over the kale. Sprinkle some salt and pepper.
6. Place remaining onions over the kale followed by tomatoes. Next place cheese over the tomatoes followed by squash. Scatter Parmesan cheese on top.
7. Cover the springform pan with foil. Place the springform pan in the oven and set the timer for 25 – 30 minutes or until the vegetables are tender.
8. Remove the foil after about 20 minutes of baking. Take out the springform pan from the oven and let it cool for about 12 – 15 minutes.
9. Remove the torte from the pan and serve.
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These are some fab recipes and just perfect for the holidays, special occassions and for anytime really... especially the Fall and Winter. :) Please do let me know how your drinks and/or food came out. I always love feedback. :)
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Until very soon! :)
Stay Safe & Stay Blessed
((( <3 <3 <3 )))
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