My Grandma’s Schnecken

Schnecken are a type of sweet bun that was a traditional Saturday morning treat in German homes at the beginning of the 20th century. Schnecken means "snails" in German.  My grandmother made these for every holiday gathering as a dinner roll. My family now looks forward to making these for every gathering. – Kristin

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My Grandma’s Schnecken

  • Author: Kristin
  • Prep Time: 2 hours
  • Cook Time: 15 min
  • Total Time: 2 hours 15 minutes

Description

Schnecken are a type of sweet bun that was a traditional Saturday morning treat in German homes at the beginning of the 20th century. Schnecken means “snails” in German.  My grandmother made these for every holiday gathering as a dinner roll. My family now looks forward to making these for every gathering.


Scale

Ingredients

Dough:

  • 1 cake yeast packet
  • 1 cup scalded milk
  • 1/2 tsp salt
  • 3 tbsp sugar
  • 1/3 cup butter
  • 2 beaten eggs
  • 3 1/4 cups flour

Assembly:

  • 1/2 cup melted butter 
  • 3 tbsp sugar
  • 1 cup raisins
  • 3 tbsp brown sugar
  • 2 tbsp ground cinnamon
  • 2 cups pecan halves, divided (optional)

Instructions

  1. Preheat the oven to 375°F.
  2. Combine dough ingredients and let rise until twice its bulk (approx 2 hrs).
  3. Roll out quite thin and brush with melted butter then sprinkle with sugar, cinnamon, raisins, and pecans.
  4. Roll up and slice off in 1 inch pieces.
  5. Place 1/2 teaspoon of melted butter and 1 teaspoon of brown sugar in muffin tins before placing dough in, then bake for approx 15 minutes. Turn out immediately when done.


Paper Plane

Your holiday party (or cooking….or cleaning) is cleared for takeoff with this elegant cocktail. It’s sweet-tart and refreshing, but dressed for winter. It’s a cosmo in a cashmere coat. Before my first flight on the Paper Plane, I was no fan of bourbon. But when the orangey, herbaceous duo of Amara and Aperol collide with bourbon’s complex flavor, some serious magic happens. The lemon juice provides delicious freshness and zing, and wards off scurvy. I love that it’s the easiest thing in the world to mix: equal parts of all four ingredients. Three of the four parts contain alcohol, meaning dainty but effective drinks for two can be mixed in a single shaker. Upgrade your guests to first class with this guaranteed crowd pleaser. – Annie

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Paper Plane

  • Author: Annie
  • Total Time: 5 minutes
  • Yield: 2 drinks 1x

Description

Your holiday party (or cooking….or cleaning) is cleared for takeoff with this elegant cocktail. It’s sweet-tart and refreshing, but dressed for winter. Upgrade your guests to first class with this guaranteed crowd pleaser.


Scale

Ingredients

  • 1 part fresh lemon juice
  • 1 part aperol
  • 1 part amara (see notes)
  • 1 part bourbon

Instructions

Pour into a shaker of ice, strain and serve. A generous jigger of each ingredient makes two dainty but powerful cocktails.


Notes

It’s important to use AMARA, not AMARO. I made that mistake, and would like to spare you from it… You want Amara D’arancia, a type of amaro; the straight amaro is way too dark for this drink.


Fishy Feline Treats

A savory treat for all your feline friends! Tame those murder mittens with a couple of these treats. – The DoubleShot Cats

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Fishy Feline Treats

  • Author: DoubleShot Cats
  • Total Time: 45 minutes
  • Yield: 120 treats 1x

Description

A savory treat for all your feline friends! Tame those murder mittens with a couple of these treats.


Scale

Ingredients

  • 1 10oz can of salmon, undrained
  • 1 beaten egg
  • 2 cups whole wheat flour

Instructions

  1. Preheat oven to 350°F.
  2. Pulse the undrained canned salmon in a food processor until fine.
  3. Use a stand mixer or a hand mixer to combine salmon, egg, and whole wheat flour until a doug forms. If it’s too dry, add water (but no more than ⅓ cup). If it’s too sticky, add a small amount of flour.
  4. Flour a clean surface and roll out the dough until it’s about ¼ inch thick. Use a small cookie cutter in your preferred shape to cut out small treats.
  5. Put the treats onto a parchment-lined baking sheet for bake for about 20 minutes, or until slightly browned and crunchy.
  6. Cool before serving. Can be stored in an airtight container for up to 2 weeks.


Thanksgiving Leftover Turkey Enchiladas

If you’re like me and can only stomach one round of turkey leftover sandwiches—this is the perfect way to put your leftover turkey to work in the days following Thanksgiving and Christmas. We even make our own fresh broth overnight using the turkey carcass, onions, carrots and celery so that the enchiladas are especially flavorful. 

Want to make them without having to cook a turkey on an ordinary Tuesday? No problem–just swap in rotisserie chicken from the store.

Serve with salad and guacamole to make this crowd-pleaser a real win. – Lauren

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Thanksgiving Leftover Turkey Enchiladas

  • Author: Lauren
  • Total Time: 1.5 hours
  • Yield: 6-8 servings 1x

Description

If you’re like me and can only stomach one round of turkey leftover sandwiches—this is the perfect way to put your leftover turkey to work in the days following Thanksgiving and Christmas. We even make our own fresh broth overnight using the turkey carcass, onions, carrots and celery so that the enchiladas are especially flavorful. 

Want to make them without having to cook a turkey on an ordinary Tuesday? No problem–just swap in rotisserie chicken from the store. Serve with salad and guacamole to make this crowd-pleaser a real win.


Scale

Ingredients

  • 1 cup chopped onion
  • ½ cup chopped green bell pepper
  • 2 Tbs butter
  • 2 cups chopped turkey (or rotisserie chicken)
  • 1 4oz can of green chili peppers, rinsed, seeded and chopped (choose mild or spicy to your preference)

Sauce:

  • 3 Tbs butter
  • ¼ cup all-purpose flour
  • 1 tsp ground corriander
  • ¾ tsp salt
  • 2 ½ cups chicken broth
  • 1 cup sour cream
  • 1 ½ cups shredded Monterey Jack cheese (6 ounces)
  • 12 6-inch tortillas

Instructions

  1. Preheat oven to 350º
  2. In a large saucepan, cook onion and green bell pepper in the 2 Tbsp of butter until tender.
  3. Combine onion mixture in a bowl with chopped chicken and green chili peppers; set aside.
  4. For sauce, in the same saucepan, melt 3 Tbsp butter. Stir in flour, corriander, and salt. Stir in chicken broth all at once. Cook and stir until thickened and bubbly, then cook and stir 1-2 min more.
  5. Remove sauce from heat. Stir in sour cream and ½ cup of cheese
  6. Stir ½ cup of the sauce into the turkey mixture.
  7. Dip each tortilla into remaining sauce to soften, then fill each with about ¼ cup of the turkey mixture and roll up.
  8. Arrange rolls in a 13 x 9 x 2-inch baking dish. Pour the remaining sauce over and sprinkle with the remaining cheese.
  9. Bake uncovered, in a 350º oven for 25 minutes, or until bubbly.


Loema Maxwell’s Sour Cream Coffee Cake

This coffee cake is the perfect way to start your morning. Make it early on during the holiday season and enjoy it each morning, for as long as you can! – Bonnie

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Loema Maxwell’s Sour Cream Coffee Cake

  • Author: Bonnie
  • Prep Time: 30 min
  • Cook Time: 50 min
  • Total Time: 1 hour 20 minutes

Description

This coffee cake is the perfect way to start your morning. Make it early on during the holiday season and enjoy it each morning, for as long as you can!


Scale

Ingredients

Topping:

  • 1 cup chopped nuts (I use pecans)
  • 1 cup brown sugar, not packed
  • 6 tbsp butter (3/4 of a stick)
  • 2 tsp cinnamon

Batter:

  • 2 cup flour
  • 1 tsp soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 stick butter
  • 3/4 cup sugar
  • 1 tsp vanilla
  • 3 eggs
  • 1 cup sour cream (low fat works)

Instructions

  1. Set 2 sticks of butter our ahead of time to soften a little.
  2. Spray a tube pan with nonstick spray and preheat the oven to 350°F.
  3. Combine the topping ingredients and cream with a fork. Set aside.
  4. Sift flour, baking soda, baking powder, and salt together. Set aside.
  5. Use an electric mixer to combine 1 stick butter, sugar, vanilla, eggs, sour cream, and flour mixture. Add items one at a time and mix well after each addition.
  6. The batter will be quite thick. Use a spatula to spread half of it in the pan, then distribute half of the topping over this (I do this with my fingers). Spread the rest of the batter over this, then distribute the rest of the topping. I usually reserve a little of the batter to spread over the second layer of topping. It won’t completely cover it but it helps keep the topping from getting too dark in my oven.
  7. Bake 45-50 minutes until the top springs back when touched and a toothpick comes out clean.
  8. Run a thin knife vertically around the edge of pan and around the tube.  Let cake cool. Then pull the cake out by the tube. Hold a plate over it and turn upside down. Cake should slide down onto the plate. You can then reverse the cake if you want, using another plate.


Crab Enchiladas

The perfect twist on a classic Mexican staple, these crab enchiladas are a surefire way to pleasantly surprise your guests with a healthy serving of seafood! – Kristin

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Crab Enchiladas

  • Author: Kristin
  • Prep Time: 30 min
  • Cook Time: 30 min
  • Total Time: 1 hour
  • Yield: 10 enchiladas 1x

Description

The perfect twist on a classic Mexican staple, these crab enchiladas are a surefire way to pleasantly surprise your guests with a healthy serving of seafood!


Scale

Ingredients

  • 1 tbsp olive oil
  • 1 white onion, peeled and chopped
  • 4 cloves garlic, peeled and minced
  • 2 fresh jalapeno chilies, seeded and minced (I leave these out when I make this for my daughter)
  • 8 oz fresh lump crab meat (fresh as opposed to canned is definitely the way to go when making these)
  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 3 cups shredded jack cheese
  • 1/2 cup chopped Italian parsley
  • 1/2 cup mayonnaise
  • 1 tbsp worcestershire
  • 1 tsp chili powder
  • 1/2 tsp cayenne pepper
  • 2 cups enchilada sauce
  • 10 white or whole wheat flour tortillas, approx 7 to 8 inches in diameter

Instructions

  1. Preheat oven to 350°F.
  2. Pour oil into a 10″ – 12″ frying pan over medium heat. When hot add onion, garlic, and jalapenos. Stir frequently until onion is limp, about 5 – 8 minutes.
  3. In a large bowl mix crab, spinach, 2 cups of the cheese, parsley, mayonnaise, worcestershire, chili powder, cayenne, and onion mixture.
  4. Spread about 3/4 cup of the enchilada sauce in a 9 x 13 inch baking dish.
  5. Spoon about 1/2 cup of the crab mixture along the center of each tortilla, rolling tortilla around filling. Arrange filled tortillas in a single layer over the sauce. Top evenly with with remaining sauce and cheese.
  6. Bake until cheese is brown and bubbling, about 30 minutes. Let cool for at least 5 minutes.


Cafe All’a Tuaca

This drink is the perfect complement to a Thanksgiving pie or can be enjoyed as dessert itself. Keep the ingredients on hand for those pesky family members who stop by unannounced during the holidays. Serve a variation on the traditional Baileys and coffee by adding Tuaca. – Lauren

 

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Cafe All’a Tuaca

  • Author: Lauren
  • Total Time: 10 minutes
  • Yield: 1 serving 1x

Description

This drink is the perfect complement to a Thanksgiving pie or can be enjoyed as dessert itself. Keep the ingredients on hand for those pesky family members who stop by unannounced during the holidays. Serve a variation on the traditional Baileys and coffee by adding Tuaca.


Scale

Ingredients

  • 8 oz hot coffee (or a double shot of espresso)
  • 1 oz Tuaca
  • 1 oz Baileys Irish Cream

Instructions

  1. Pour Tuaca, Baileys and then coffee into a mug and stir.
  2. Optional: add fresh whipped cream and holiday sprinkles to up the seasonal flare


Old Fashioned Coleslaw

This is a very simple recipe I found online. Nothing exotic, it's just really really good and balanced. Not too sweet or gloppy/creamy and has a nice crips bite to it. We do a lot of outdoor cooking and it's a recipe that gets used over and over. Absolutely amazing with pulled pork or just about any BBQ. – Jay

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Old Fashioned Coleslaw

  • Author: Jay
  • Total Time: 10 minutes

Description

This is a very simple recipe I found online. Nothing exotic, it’s just really really good and balanced. Not too sweet or gloppy/creamy and has a nice crips bite to it. We do a lot of outdoor cooking and it’s a recipe that gets used over and over. Absolutely amazing with pulled pork or just about any BBQ.


Scale

Ingredients

  • 1/4 cup cider vinegar
  • 2 tbsp sugar
  • 1/4 tsp celery seed
  • 1/2 cup light mayonnaise
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 (16oz) bag shredded coleslaw mix

Instructions

  1. Whisk in medium bowl, vinegar, sugar, and celery seed until blended. Add mayonnaise, salt, and pepper; whisk until smooth.
  2. Stir in coleslaw mix until evenly coated. Chill until ready to serve. Stir and serve.


Kacey’s Killer Guacamole

This is my sister's old recipe that we've been using here at our house in Maryland when entertaining for the past 20 years and it's never failed to be a huge hit. – Jay

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Kacey’s Killer Guacamole

  • Author: Jay
  • Total Time: 15 minutes

Description

This is my sister’s old recipe that we’ve been using here at our house in Maryland when entertaining for the past 20 years and it’s never failed to be a huge hit.


Scale

Ingredients

  • 8 ripe avocados
  • 1 bunch fresh green onions
  • 1 bunch fresh cilantro
  • 1 jalapeño pepper
  • 3 tbsp fresh garden salsa or chopped tomatoes
  • 6 cloves fresh garlic
  • 1/2 lemon
  • Salt to taste

Instructions

  1. Scoop out the avocados and mash, roughly, in a large bowl
  2. Roughly chop the green onions, cilantro and jalapeño and add to bowl
  3. Chop or press the garlic and add to bowl
  4. Add salsa and the juice of 1/2 lemon and stir all the ingredients together (do not over mix)
  5. Finally, add salt to taste, adding slowly and checking the flavor as you go


Vegan Port Wine Cheese Ball

We tend to try new things each year and don’t base our holidays on family traditions, so here’s a new recipe we’re trying out this year! You can find the original recipe by Mary Ellen Valverde here. – Brian

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Vegan Port Wine Cheese Ball

  • Author: Mary Ellen Valverde
  • Total Time: 12 minutes
  • Yield: 25 servings 1x

Description

Click here to see the original recipe by Mary Ellen Valverde


Scale

Ingredients

  • 1 ½ cups raw cashews
  • 5 sun-dried tomatoes
  • ½ cup coconut oil
  • ⅓ cup nutritional yeast
  • 2 tbsp white miso
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 2 tsp sweet paprika
  • 1 tsp salt
  • 3 tbsp port wine
  • ⅔ cup sliced almonds

Instructions

  1. Soak cashews (and sun-dried tomatoes if not soft) in hot water for about 10 minutes.
  2. Add all ingredients except sliced almonds to food processor and process until smooth (about 5 minutes).
  3. Take saran wrap and wrap cheese mixture into a ball.
  4. Put ball into the refrigerator and refrigerate for about 20-30 minutes until hardened enough to keep its shape.
  5. Unwrap ball and roll it in almonds.
  6. Put ball into a sealed container and place back into the refrigerator for a few hours to fully harden.
  7. Because coconut oil is solid below 76 degrees, it’s best to take the cheese out of the fridge about a half hour to an hour before serving so that the cheese is more spreadable. If you’re in a rush, you can microwave the ball on low for about 20-30 seconds. The cheese will last up to 7 days in the fridge.