Peppermintini

Who doesn't love a good holiday recipe? I made a batch of this for my annual Christmas Girls Night party last year and I've been waiting all year to post about it. Everyone seemed to like it!

• simple syrup to rim cocktail glasses
• crushed candy cane for garnish
• 8 oz vodka
• 8 oz peppermint schnapps
• 12 oz half and half
• 1/4 tsp vanilla extract

Apply simple syrup to rim of a cocktail glass. Gently roll the rim of the glass in crushed candy cane. Mix the vodka, peppermint schnapps, half and half, and vanilla extract in a chilled pitcher. Pour into prepared glasses and serve.

Serves 8

Recipe from The Drink Kings

Vodka Cream Tomato Sauce

I love a good vodka cream sauce for my pasta. This one was ok, however, I don't know if it was worth the effort of making it versus buying it premade (sorry!). Sure, it's nice to try homemade once in a while, but I didn't think it was as flavorful as others I've had that are store-bought. Maybe you have ideas on how to improve and I'm open to them. Let me know! 

• 1/2 cup diced white onions
• 4 cloves of garlic, peeled
• 1 Tbsp olive oil
• dash of red pepper flakes, to taste
• 1 can (14 oz) diced tomatoes, drained
• 1 tsp dried basil
• 1 Tbsp butter
• 1/2 cup heavy or whipping cream
• 1/4 cup vodka
• 1/2 cup grated parmesan cheese
• salt, pepper, garlic powder to taste

Preheat oven to 400 degrees. Put onions and garlic on parchment-lined baking pan. Moisten with olive oil and sprinkle with red pepper flakes. Cook about 15 minutes, or until softened.

Place drained tomatoes, onions, garlic, and basil in blender. Blend until smooth. 

Melt butter in medium sauce pan. Add tomato mixture and cook 5 minutes. Add cream and vodka. Cook 10-15 minutes, stirring occasionally. Add parmesan. Stir till creamy. Adjust seasoning with garlic powder, salt, and pepper. Serve over mushroom or seafood ravioli.

Makes about 2 cups

Prep Time: 10 minutes

Total Time: 45 minutes

Recipe from the kitchen of Mom!

Corn Chowder

Meh. Nothing special but hearty and definitely easy to make. I'm curious what the Worcestershire variation tastes like because I think that would add a little kick. And who doesn't like bacon as an alternative?

• 2 1/2 cups milk

  

  We forgot to take a photo
  until leftovers time. Sorry!

• 14.75 oz can cream-style corn
• 10.75 oz can cream of mushroom soup
• 1 3/4 cups frozen corn
• 1 cup frozen shredded hash brown potatoes
• 1 cup cooked ham, diced
• 1 medium-large onion, diced
• 2 Tbsp butter
• 2 tsp parsley flakes
• salt and pepper to taste

Combine all ingredients in slow cooker. Cover and cook on low 6 hours. 

Variation: replace ham with 8 slices of cooked, chopped bacon. Add just before serving to keep it crisp. Stir in 1/2 tsp Worcestershire sauce at beginning. 

Serves 4-6

Prep Time: 5 minutes

Total Time: 6 hours

Recipe from Fix-It and Forget-It Christmas Cookbook by Phyllis Pellman Good

BLT Muffins

My photo is definitely not as pretty as the original recipe I was following. Theirs had nice little pieces of bacon sticking out of their muffins, making them look all interesting. Well, too bad. Mine is real. :-)

• 2 cups all-purpose flour
• 1 Tbsp baking powder
• 1 Tbsp sugar
• 1 cup 2% milk
• 1/2 cup mayonnaise
• 3/4 cup crumbled cooked bacon (about 12 strips)
• 1/2 cup chopped seeded plum tomatoes
• 2 Tbsp minced fresh parsley
• shredded lettuce, optional 

Preheat oven to 400 degrees. In a large bowl, combine the flour, baking powder, and sugar. In a small bowl, whisk milk and mayonnaise until smooth. Stir into dry ingredients just until moistened. Fold in bacon, tomatoes, and parsley.

Fill 12 greased or paper-lined muffin cups 2/3 full. Bake until a toothpick comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. If desired, top with lettuce.

Serves 12

Prep Time: 15 minutes
Total Time: 35 minutes

Recipe from Taste of Home

Naan Pizza with Pesto, Feta, and Artichokes

This was a decent recipe. I'm not going to say it's the greatest thing ever, but it's nice to have a tasty and filling vegetarian option once in a while.

• 2 4-oz each naan flatbreads
• 1/4 cup jarred refrigerated pesto
• 2 oz (1/2 cup) low-moisture part-skim mozzarella, shredded
• 1 oz (1/4 cup) crumbled feta
• 8 pitted kalamata or Castelvetrano olives, sliced
• 1/2 cup chopped marinated artichoke hearts
• 1 Tbsp drained nonpareil capers

Preheat oven to 375 degrees. Line a large rimmed baking sheet with aluminum foil or parchment paper. Place the naan on baking sheet. 

Divide pesto evenly between the 2 naans; spread evenly. Sprinkle mozzarella and feta evenly over pesto. Top each evenly with the olives, artichoke hearts, and capers. Bake in oven until cheese is melted, naan is warmed through, and edges are golden brown, about 15 minutes. 

Serves 2

Prep Time: 15 minutes

Total Time: 30 minutes

Recipe from People magazine

Crispy Golden Shrimp Burgers

This recipe piqued my interest. Doug and I like a good burger and I really like shrimp. I knew going in that this would be an intricate recipe and often my judgment on those comes down to whether it was worth the time to make it. This one ended up somewhere in the middle. Doug tried it as written: with the wasabi mayonnaise. I do not like wasabi so I used regular mayo. Either way it really didn't have a lot of flavor. I think the shrimp could have used something like Old Bay or garlic powder; whatever you would normally do to season shrimp.

• 1 tsp Diamond Crystal or 1/2 tsp Morton kosher salt, divided, plus more to taste
• 12 oz shrimp, peeled, deveined
• 2 tsp potato starch or cornstarch
• 1/2 tsp freshly ground black pepper
• 2 large eggs, beaten to blend, divided
• 4 hard-boiled eggs, coarsely chopped
• 1/4 medium red onion, finely chopped
• 4 Tbsp mayonnaise
• 2 Tbsp ketchup
• vegetable oil for frying (about 4 cups), plus more
• 1 cup panko
• 1/3 cup all-purpose flour
• 2 Tbsp unsalted butter
• 4 brioche buns, split
• 4 Tbsp wasabi mayonnaise (such as Kikkoman wasabi sauce)
• 1/4 medium head of savoy cabbage, cored, thinly sliced

Cut 1/3 shrimp into 1/2 inch pieces; finely chop remaining shrimp (or pulse in a food processor). Transfer all shrimp to a medium bowl. Mix in potato starch, pepper, 1 Tbsp beaten eggs, and 1/2 tsp Diamond Crystal or 1/4 tsp Morton kosher salt. Using oiled hands, divide mixture into 4 portions, then shape into 1/2 inch thick patties. Place on an oiled baking sheet and chill 1 hour.

While the patties chill, mix hard-boiled eggs, onion, mayonnaise, ketchup, and 1/2 tsp Diamond Crystal or 1/4 tsp Morton kosher salt in a small bowl until combined. Set egg salad aside.

Place panko, flour, and remaining beaten eggs in 3 separate shallow bowls. Working with 1 patty at a time, dredge in flour, shaking off excess. Dip in eggs, letting excess drip back into bowl, then coat in panko, pressing to adhere before shaking off excess.

Pour oil into a large heavy skillet or deep fryer. Must be at least 1-inch deep and get up to 350 degrees. Working in batches, carefully slide patties into oil and fry, turning halfway through, until golden brown and cooked through, about 3 minutes per side. Transfer to a wire rack set inside a rimmed baking sheet; season with salt.

Melt 1 Tbsp butter in another large skillet over medium heat. Working in batches and adding the remaining 1 Tbsp butter between batches, toast buns, cut sides down, until golden brown, about 2 minutes. Transfer to plates. Spread each bottom bun with 1 Tbsp wasabi mayonnaise. Top each with some cabbage and a patty. Spoon reserved egg salad over it and close burgers.

NOTES: Egg salad can be prepared 1 day ahead, covered and chilled. Patties can be formed 12 hours ahead, covered and chilled.

Serves 4

Prep Time: 25 minutes

Total Time: 25 minutes plus chilling

Recipe from Bon Appetit magazine

French Toast Spirals

So these were pretty to look at but not much else. They really didn't have any flavor so we were dipping them in syrup and adding lots of powdered sugar. Also, a head's up, when they bake, the rolls pull apart. You want to make sure you really have it gently smooshed together before you bake it.

• 1 cup butter, softened
• 3/4 cup confectioners' sugar
• 1/4 cup granulated sugar
• 1 large egg, room temperature
• 2 Tbsp maple syrup
• 1 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 tsp cinnamon

Filling

• 1/3 cup butter, softened
• 3 Tbsp all-purpose flour
• 3 Tbsp brown sugar
• 2 Tbsp maple syrup
• 1 tsp instant coffee granules
• confectioners' sugar, optional

Cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the egg, maple syrup, and vanilla. In another bowl, whisk flour, salt, and cinnamon; gradually beat into the creamed mixture. On a baking sheet, roll dough between 2 sheets of waxed paper into a 12-inch square. Refrigerate for 30 minutes. 

For filling, beat first 5 ingredients until blended. Remove the top sheet of waxed paper; spread filling over dough to within 1/4 inch of the edges. Using waxed paper, roll up tightly jelly-roll style, removing the paper as you roll. Wrap and refrigerate until firm, about 2 hours.

Preheat oven to 375 degrees. Unwrap and cut the dough crosswise into generous 1/4 inch slices. Place 2 inches apart on parchment-lined baking sheets. Bake until edges are light brown, 12-14 minutes. Cool on pans for 5 minutes. Remove to wire racks to finish cooling. If desired, dust with confectioners' sugar.

Makes 4 dozen

Prep Time: 30 minutes plus chilling

Total Time: 45 minutes plus chilling

Recipe from Taste of Home