Holiday 01 November 2018

Helpful Holiday Recipes for the Home Chef

(Family Features) With everything that goes into creating a full holiday menu for guests of different ages and palates, taking on that task can be a challenge for any host. However, simple recipes that please the masses can help make life easier for home chefs.

From the main dish all the way to dessert, plus the drinks in-between, put these recipes to the test to help make your holiday gathering a breeze. Put your adult guests at ease with a cranberry-flavored cocktail, followed by a main course made sweet thanks to this turkey brine. As things come to a close, finish off any leftover appetites with a quick cookie recipe.

To help make your holiday hosting easier, find more tips and recipes at Culinary.net.

Dessert in a Snap

After spending hours preparing appetizers, drinks and the main course for holiday get-togethers, many hosts are ready to call it quits in the kitchen. However, that won’t stop guests from getting those late cravings for a tasty treat. If you’re looking for a reprieve from being the lead chef, go for a quick dessert like these Gingersnap cookies, which take just 10 minutes to bake and can leave hosts with more time to mingle. For more quick, nutritious recipes for every meal, visit AICR.org.

Gingersnaps

Reprinted with permission from the American Institute for Cancer Research
Yield: 24 cookies

  • 3/4       cup unbleached all-purpose flour
  • 1/2       cup whole-wheat pastry flour
  • 1/2       teaspoon baking soda
  • 1 1/4    teaspoons ground ginger
  • 1/2       teaspoon ground cinnamon
  • 1/8       teaspoon freshly ground black pepper
  • 1/4       teaspoon salt
  • 1/3       cup dairy-free butter shortening sticks
  • 1/2       cup sugar, plus 2 tablespoons, divided
  • 2          tablespoons unsulphured molasses
  • 1          large egg white
  • Glaze (optional):
  • 1/3       cup confectioners’ sugar
  • 2          teaspoons fresh lemon juice
  1. Heat oven to 350° F.
  2. In mixing bowl, whisk flours, baking soda, ginger, cinnamon, pepper and salt.
  3. In separate bowl, use electric mixer on medium-high speed to beat shortening sticks with 1/2 cup sugar 2 minutes. Add molasses and egg white; beat 3 minutes. Set mixer on low speed and mix in dry ingredients to combine. Don’t over-mix. Batter will form soft ball.
  4. Place remaining sugar in wide, shallow bowl. Pinch about 1 tablespoon batter and roll it between palms, forming 1-inch ball. Place ball in bowl with sugar and roll to coat then place on light-colored, ungreased baking sheet. Repeat, spacing balls 2 inches apart. Discard leftover sugar. Using bottom of a glass, press to flatten each ball into 1-by-3-inch disks.
  5. Bake cookies 10 minutes.
  6. To make glaze, if desired: While cookies bake, in small bowl, combine confectioners’ sugar with lemon juice, mixing until sugar is completely dissolved.
  7. When cookies are done, immediately use spatula to transfer to wire cooling racks. Using tip of knife, spread 1/4 teaspoon glaze on top of each warm cookie. Cool completely.

Note: Can be stored in cookie tin up to 1 week.

Cranberry Cocktail Cravings

If holiday cocktails are on your menu, give guests a twist on a classic with this Cranberry Kiev Mule made with Nemiroff Original Vodka. This premium vodka is bold with a smooth, full-bodied finish that hints of citrus and fruit. Combined with cranberry juice and ginger beer, it’s an ideal holiday cocktail. Find more holiday cocktail options at nemiroff.vodka.

Cranberry Kiev Mule

  • 1          part Nemiroff Original Vodka
  • 1          part cranberry juice cocktail
  • 2          parts ginger beer
  • 1          tablespoon lime juice
  • ice
  • orange wedges, for garnish (optional)
  • fresh cranberries, for garnish (optional)
  • rosemary sprigs, for garnish (optional)
  1. Pour vodka, cranberry juice cocktail, ginger beer and lime juice into copper mug filled with ice. Gently stir to combine.
  2. Garnish with orange wedges, fresh cranberries and rosemary sprigs, if desired.

A Sweeter Centerpiece

A holiday meal is only complete with the centerpiece of the table: a tender turkey that side dishes and desserts can complement for guests of all palates. For a new twist on a holiday classic, add some sweetness to your main course with a Sweet Tea Turkey Brine, featuring Milo’s Famous Sweet Tea. It’s freshly brewed from real tea leaves using simple, quality ingredients free from preservatives, colors or added acids. The family- and certified women-owned business offers a multitude of beverages, all with the same dedication to quality and excellence. Find more information and recipes at drinkmilos.com.

Milo’s Sweet Tea Turkey Brine

Prep time: 20 minutes
Cook time: 15-20 minutes per pound

  • 1          gallon Milo’s Sweet Tea
  • 1          cup kosher salt
  • 3          large sweet onions, quartered
  • 4          lemons, sliced
  • 8          garlic cloves, peeled
  • 5          sprigs rosemary
  • 10        cups ice
  • 1          turkey
  1. In large stock pot over medium heat, combine tea and kosher salt. Stir frequently until salt is dissolved. Add onion, lemon, garlic and rosemary. Remove from heat and let cool to room temperature.
  2. When brine has cooled, pour into food-grade, 5-gallon plastic container. Stir in ice.
  3. Wash and dry turkey. Remove innards. Place turkey, cavity-side up, into brine, making sure cavity gets filled. Cover and place bucket in refrigerator overnight.
  4. Heat oven to 350° F.
  5. Remove turkey from brine, draining excess, and pat dry. Discard excess brine.
  6. Cook turkey 15-20 minutes per pound, or until internal temperature reaches 165° F on instant-read thermometer, reserving drippings for gravy.

Photo courtesy of Getty Images (Gingersnaps and Turkey Brine)

Source: Culinary.net

Videos 21 December 2018

Gingerbread Cookie Shake

Try this healthy spin on a classic cookie treat.  For more recipes go to culinary.net.

Watch video to see how to make this delicious recipe!

FFES GINGERBREAD SHAKE detail image embed2

FFES GINGERBREAD SHAKE detail image embed1

Gingerbread Cookie Shake

  • 1 1/2 cups vanilla protein shake
  • 1 tbsp. molasses
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1 frozen banana
  • 1 tbsp. chia seeds
  • 1/2 cup ice
  1. Add all ingredients into a blender and blend until smooth. Serve.  

Source: Culinary.net

Holiday 04 December 2018

Twice-As-Nice Holiday Treats

(Family Features) With 334 days leading up to December, make the most of the season by enjoying the holiday’s quintessential flavors like gingerbread, peppermint and cinnamon – with double the festive treats to please every taste.

Transform one vibrant holiday flavor into two festive treats that family and friends are sure to love. Nothing signals the holiday season like the sweet and spicy snap of gingerbread. Enjoy this must-have flavor in freshly baked Gingerbread Men Cookies or a Triple Chocolate Gingerbread cake.

Peppermint offers a refreshing, sweet taste that’s perfect for gifted treats like Peppermint Crunch Popcorn and Peppermint Bars. Also, cinnamon stars twice as nice in a Peanut Butter Snickerdoodle Tart with Cinnamon Peanut Crust and decadent Cinnamon Caramel Swirl Bars.

Find more gingerbread, peppermint and cinnamon treats at McCormick.com.

14582 detail image embed1

Gingerbread Men Cookies

Prep time: 20 minutes
Cook time: 8 minutes
Servings: 24

  • 3          cups flour
  • 2          teaspoons McCormick Ground Ginger
  • 1          teaspoon McCormick Ground Cinnamon
  • 1          teaspoon baking soda
  • 1/4       teaspoon McCormick Ground Nutmeg
  • 1/4       teaspoon salt
  • 3/4       cup (1 1/2 sticks) butter, softened
  • 3/4       cup firmly packed brown sugar
  • 1/2       cup molasses
  • 1          egg
  • 1          teaspoon McCormick Pure Vanilla Extract
  1. In large bowl, mix flour, ginger, cinnamon, baking soda, nutmeg and salt. Set aside.
  2.  
  3. In separate large bowl, using electric mixer on medium speed, beat butter and brown sugar until light and fluffy. Add molasses, egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into thick, flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
  4. Heat oven to 350° F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
  5. Bake 8-10 minutes, or until edges of cookies are set and just begin to brown. Cool on baking sheets 1-2 minutes. Remove to wire racks; cool completely. Decorate as desired.

14582 detail image embed2

Triple Chocolate Gingerbread

Prep time: 10 minutes
Cook time: 50 minutes
Servings: 16

  • 1          package (2-layer size) chocolate cake mix
  • 1          package (4-serving size) chocolate instant pudding mix
  • 4          eggs
  • 1          tablespoon McCormick Ground Ginger
  • 1          teaspoon McCormick Ground Cinnamon
  • 1/2       teaspoon McCormick Ground Allspice
  • 1/2       cup sour cream
  • 1/2       cup vegetable oil
  • 1/2       cup molasses
  • 1/2       cup water
  • 1          cup miniature chocolate chips
  • nonstick baking spray with flour
  1. Heat oven to 350° F. In large bowl, using electric mixer on low speed, beat cake mix, pudding mix, eggs, ginger, cinnamon, allspice, sour cream, vegetable oil, molasses and water until moistened, scraping sides of bowl frequently. Beat on medium speed 2 minutes until well blended. Stir in chocolate chips.
  2. Pour into 10-cup Bundt pan prepared with nonstick spray.
  3. Bake 50 minutes, or until cake pulls away from sides of pan and springs back when touched lightly. Cool in pan 15 minutes. Invert cake onto wire rack. Cool completely.

14582 detail image embed3

Peppermint Bars

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 36

Brownies:

  • 1          family-size package fudge brownie mix

Peppermint Filling:

  • 5          cups confectioners’ sugar
  • 14        tablespoons butter, melted
  • 2          tablespoons heavy cream
  • 1          teaspoon McCormick Pure Peppermint Extract
  • 1/8       teaspoon McCormick Food Color & Egg Dye, Red

Chocolate Glaze:

  • 12        ounces semi-sweet baking chocolate, coarsely chopped
  • 1/2       cup (1 stick) butter
  • crushed peppermint candies (optional)
  1. To make Brownies: Heat oven to 350° F. Prepare brownie mix according to package instructions. Spread on greased, foil-lined, 15-by-10-by-1-inch baking pan.
  2. Bake 15 minutes, or until toothpick inserted in center comes out almost clean. Cool in pan on wire rack.
  3. To make Peppermint Filling: In large bowl, using electric mixer on medium speed, beat confectioners’ sugar, melted butter, cream, peppermint extract and food coloring until well blended and smooth. Spread evenly over cooled brownies. Refrigerate 30 minutes.
  4. To make Chocolate Glaze: In large, microwavable bowl, microwave chocolate and butter on high 2 minutes, until butter is melted. Stir until chocolate is completely melted. Spread over top of chilled brownies. Sprinkle with crushed peppermint candies, if desired. Cut into bars.

14582 detail image embed5

Peppermint Crunch Popcorn

Prep time: 10 minutes
Servings: 16

  • 6          cups plain popped popcorn
  • 1          bag (12 ounces) candy-coated chocolate pieces
  • 12        ounces white baking chocolate, chopped
  • 1          teaspoon McCormick Pure Peppermint Extract
  • 1 tablespoon red and green sprinkles
  1. In large bowl, mix popcorn and candy-coated pieces. Line large, shallow baking pan with wax paper. Set aside.
  2. Melt white chocolate according to package instructions. Stir in peppermint extract. Pour over popcorn mixture. Toss to coat evenly. Spread in single layer on prepared pan. Sprinkle evenly with red and green sprinkles.
  3. Let chocolate cool and harden completely. Gently break into clusters. Package in cellophane bags with ribbons for holiday gifting.

14582 detail image embed4

Peanut Butter Snickerdoodle Tart with Cinnamon Peanut Crust

Prep time: 30 minutes
Cook time: 8 minutes
Servings: 8

  • 1 1/2    cups lightly salted roasted peanuts, lightly crushed
  • 3          tablespoons packed brown sugar
  • 3          tablespoons butter, melted
  • 1          teaspoon McCormick Ground Cinnamon, divided
  • 3          tablespoons chocolate milk
  • 4          ounces semi-sweet chocolate, coarsely chopped
  • 1/2       cup creamy peanut butter
  • 2          tablespoons sweetened condensed milk
  • 1          teaspoon McCormick Pure Vanilla Extract
  • 1/2       cup heavy cream
  1. Heat oven to 350° F. In medium bowl, mix peanuts, sugar, butter and 1/2 teaspoon cinnamon. Remove 1/4 cup and spread on small baking sheet. Divide remaining peanut mixture among four (4-inch) tart pans with removable bottoms. Press firmly onto bottom and sides of each pan.
  2. Bake tart crusts and peanut mixture together 8 minutes. Cool on wire racks.
  3. In medium microwavable bowl, microwave chocolate milk on high 45 seconds. Add chocolate; stir until completely melted and smooth. Set aside.
  4. In large bowl, using electric mixer on medium speed, beat peanut butter, sweetened condensed milk, vanilla and remaining cinnamon until smooth. Add heavy cream; beat until soft peaks form. Spread in prepared tart crusts. Spread chocolate mixture over top.
  5. Refrigerate at least 1 hour, or until ready to serve. Cut each tart in half. Sprinkle with toasted peanut crumble.

14582 detail image embed6

Cinnamon Caramel Swirl Bars

Prep time: 25 minutes
Cook time: 35 minutes
Servings: 24

  • 1 1/2    cups flour
  • 2          teaspoons baking powder
  • 2          teaspoons McCormick Ground Cinnamon
  • 1/4       teaspoon salt
  • 1 1/2    cups firmly packed brown sugar
  • 1/2       cup (1 stick) butter, melted
  • 2          eggs
  • 1          tablespoon McCormick Pure Vanilla Extract
  • 1          cup coarsely chopped pecans
  • 1          package (14 ounces) caramels, unwrapped
  • 1/4       cup milk
  1. Heat oven to 350° F. In medium bowl, mix flour, baking powder, cinnamon and salt. Set aside.
  2. In large bowl, mix brown sugar, butter, eggs, vanilla and pecans until well blended. Add flour mixture; mix well. Reserve 1 cup batter. Spread remaining batter into lightly greased, foil-lined, 13-by-9-inch baking pan. Bake 15 minutes, or until firm.
  3. In microwavable bowl, microwave caramels and milk on high 2-3 minutes, or until caramels are completely melted, stirring after each minute. Cool 5 minutes, or until slightly thickened. Pour over baked layer in pan, spreading to within 1/2 inch of edges. Drop reserved batter by spoonfuls over caramel layer. With knife, cut through batter several times for marble effect.
  4. Bake 15-20 minutes, or until center is set. Cool in pan on wire rack. Lift from pan. Cut into bars.

Source:  McCormick

About Us

We love cooking, eating, and connecting with people from around the world.

Email: This email address is being protected from spambots. You need JavaScript enabled to view it.