Acosta Group

Acosta Group

HR Holiday Cookbook

Table of Contents

Holiday Drinks

Side Dishes

Soups & Appetizers

Main Dishes

Desserts

Cranberry-Aperol Spritz

Easiest Eggnog Recipe

Pumpkin Pie Gelatin Shots

Misletoe Margaritas

Bacon-Wrapped Dates

Stuffed Jalapenos

Ham and Cheese Pinwheels

Spinach Artichoke Dip

Creamy Ham Potato, and Corn Chowder

Cheese Sausage Balls

British Sausage Rolls

Broccoli & Stilton Soup

Tuscan Vegetable Soup

Corn Pudding

Chicken Sausage & Marry Me Orzo

Mac & Cheese

Sausage Stuffed Cresent Cornucopias

Tuscan Salmon with Parmesan Cream Sauce

Baked Ham with Honey-Chipotle Glaze

Jess's Best Ever Turkey and Brine Recipe

Chewy Maple Cinnamon Cookies

Sleigh My Taste Buds Sopapilla Cheesecake

Cranberry Nantucket Pie

Hazelnut Biscotti

Grandma's Cinnamon Kisses

Baked French Toast Donuts

Simple Butter Cookies

Tik Tok Dessert

Caramel Apple Dump Cake

Pumpkin Pie Gelatin Shots

What you’ll need:

• 1 package of Pumpkin spice gelatin mix
• Alcohol (whichever you prefer)
• Shortbread cookies
• Whip cream
• 2oz jello cup containers (35 cups)
• To make them, start by boiling 2.5 cups of water
• Once it’s boiling, stir in the entire pouch of mix until everything is dissolved.
• Then, mix in 1.5 cups of your choice of alcohol (vodka, rum, whatever you like!)
• Crush up some shortbread cookies and rim the cups with melted white chocolate before dipping them in the cookie crumbs. For a final touch, I add a little dollop of whipped cream in the center to make it look just like pumpkin pie! This recipe makes about 35 shots, so you’ll have plenty to share!

Submitted by Randy Schaublin

Cranberry-Aperol Spritz

Ingredients

• 12 oz. Aperol
• 12 oz. cranberry juice cocktail
• Juice of 1/2 Orange
• 20 oz Prosecco
• Ice
• Fresh cranberries, orange slices, and rosemary sprigs, for serving

Directions

• In a pitcher, combine Aperol, cranberry juice, and orange juice. Pour in Prosecco and stir to combine.

• Fill wine glasses with ice and pour in spritz. Top each with cranberries, an orange slice, and a rosemary sprig

Easiest Eggnog Recipe

Ingredients

• 2 ⅓ cups low-fat milk
• 2 large eggs, beaten
• 3 tablespoons sugar
• 1 teaspoon vanilla extract
• 1 dash ground nutmeg

Directions

• Gather ingredients
• Blend milk, eggs, sugar, vanilla, and nutmeg together in a large pitcher until well combined.
• Chill in the refrigerator before serving.

Mistletoe Margaritas

Ingredients

• 2 Cups Silver Tequila
• 1 Cup Triple Sec
• 2 ½ Cups Cranberry Juice
• 1 ¼ Cups Lime Juice
• 1 Cup Simple Syrup
• Sugar & Fresh Cranberries

Directions

• Combine chilled liquid ingredients in a pitcher and stir
• Coat rims of serving glasses in lime juice and dunk rim into sugar (or salt!)
• Roll fresh cranberries in sugar and add to drink for garnish
• Serves 10!

Submitted by Jean Mostaccio

• Cook sausage over medium heat in a skillet until no longer pink. Drain out the fat.
• In a medium mixing bowl, combine cooked sausage, cream cheese, cheddar cheese, green onion, and garlic powder.
• Spoon mixture evenly into each jalapeno until each is stuffed.
• Place jalapenos on tin foil and place on grill for about 10 minutes, OR place on a baking sheet in the oven, 350, for about 20 minutes.
• Remove from heat and serve!!

Instructions:

Stuffed Jalapenos

Ingredients:

• ½ lb ground sausage
• 8 oz cream cheese *or goat cheese
• 1 cup cheddar cheese *shredded
• 1 lb jalapenos *cut in half, seeds/core removed
• 1 green onion *diced
• 1 teaspoon garlic powder

Submitted by: Veronika M. Jacob

Corn Pudding

Ingredients

• 5 cans cream corn
• 5 eggs
• ¾ bag of crackers, crushed
• ½ tsp garlic salt
• ½ tsp paprika
• Salt and pepper to taste

Directions

• Preheat oven to 325 degrees.
• Mix 5 eggs and crackers together.
• Layer in cream corn.
• Mix in seasonings.
• Bake for 1 ½ to 2 hours.

NOTE: If you notice the top getting brown but it is not thickening up yet, cover with aluminum foil.

Submitted by: Kristi Grubbs

British Sausage Rolls

Ingredients

• 1 (about 17-ounce) package frozen puff pastry, such as Pepperidge Farm
• 4 to 5 sprigs fresh thyme
• 1 large egg
• 1 tablespoon water
• 1 pound uncooked bulk or pork sausage, casings removed
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon ground sage
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground white or black pepper
• All-purpose flour

Directions

• Thaw pastry: Thaw 1 (17-oz) package frozen puff pastry per package instructions or at room temp for 30 min. Remove from box but keep in paper wrap.
• Prep: Pick and chop 1 Tbsp thyme leaves. Beat 1 large egg with 1 Tbsp water.
• Make filling: Remove casings from 1 lb pork sausage. Mix with thyme, 1 Tbsp Worcestershire, ½ tsp sage, ½ tsp onion powder, and ½ tsp pepper. Chill 15 min.
• Preheat oven: 400°F. Line baking sheet with parchment.
• Roll pastry: Unfold 2 sheets on floured board. Roll each to 10x9 in. Cut each in half lengthwise (4 rectangles).
• Shape rolls: Divide sausage into 4 logs (10 in long). Place on pastry. Brush edges with egg wash, roll to seal, seam-side down.
• Cut & arrange: Slice each log into 6 pieces. Place 1 in apart on sheet. Brush tops with egg wash.
• Bake: 12 min, rotate, then 8–12 min more until golden and cooked through. Cool 5–10 min. Serve warm or cold with dipping sauce.

Submitted by: Marie Findlay

• Preheat the oven to 400°. Line a rimmed baking sheet with aluminum foil and set aside

• Stir together the blue cheese, cream cheese, chives, and paprika in a small bowl.
• Cut lengthwise down the side of each date, cutting just far enough so the date can be opened up like a book, but not all the way through the other side. Stuff each date with about 1 teaspoon of the blue cheese filling and fold date closed. Wrap each date with a bacon piece, top with a jalapeño slice and secure with a toothpick. Arrange dates on the prepared baking sheet.
• Bake dates until the bacon is rendered and beginning to crisp, 20 to 25 minutes, flipping dates once after 15 minutes. Remove from the oven and immediately drizzle the hot dates with the honey. Transfer dates to a serving platter and garnish with chives. Serve hot.

Instructions:

Bacon-Wrapped Dates

Ingredients:

• 2 oz. cream cheese, softened
• 2/3 cup blue cheese crumbles
• 1 Tbsp. thinly sliced chives, plus more for garnish
• 1/4 tsp. paprika
• 20 medjool dates, pitted (from 12 oz. package)
• 10 slices bacon (not thick-cut), halved crosswise
• 2 jalapeños, cut into 20 (1/4-inch thick) slices
• 2 Tbsp. honey

Submitted by: Veronika M. Jacob

Sausage Stuffed Cresent Cornucopias

Ingredients

• 1 roll of sausage
• ½ cup cheddar cheese, shredded
• ¼ cup dried cranberries, coarsely chopped
• 1 can crescent dinner rolls
• 1 egg, beaten

Directions

• Line cookie sheet with parchment paper, preheat oven to 375 degrees.
• Fully cook sausage, remove from grease, and set aside to let cool.
• In medium bowl, mix sausage, cheese, and cranberries.
• Separate dough into 8 triangles. Slightly stretch shortest side of triangle.
• Gently press filling into tablespoon and place at the shortest side of triangles and wrap dough around filling like a funnel. Curve end of funnel to mimic a cornucopia.
• Brush with egg wash, bake for 13-15 minutes or until golden brown.

Spinach Artichoke Dip

Ingredients

• 8 oz cream cheese
• 16 oz sour cream
• 1 stick unsalted butter
• 1 ½ cups shredded parmesan cheese
• 1 can artichoke hearts, drained and coarsely chopped
• 4 oz canned jalapenos, diced
• 1 canned spinach, drained
• 3 garlic cloves, minced

Directions

• Chop artichoke hearts, jalapenos, and squeeze spinach to release all water and set aside before you begin cooking.
• Over medium heat, melt cream cheese, sour cream, butter while stirring constantly until creamy.
• Slowly add parmesan cheese until fully mixed in and bubbly.
• Slowly stir in artichoke hearts, jalapenos, minced garlic, and spinach until fully mixed.
• Serve warm with tortilla/pita chips or toasted baguettes.

Ingredients:

• 1 can cannellini or other small white beans, drained and rinsed
• 1 tbs olive oil ½ large onion, diced1 medium carrot, diced
• 2 celery stalks, diced
• 1 small zucchini, diced
• 1 tsp garlic, minced1 tsp dried thyme½ tsp dried sage
• ½ tsp salt
• ¼ tsp pepper
• 4 cups chicken broth
• 1 can diced tomatoes with juice
• 2 oz baby spinach leaves (2 cups lightly packed), chopped
• 1/3 cup parmesan cheese

• In bowl, mash ½ the beans, set aside remainder
• Heat oil in large soup pot over med-high heat
• Add onion, carrot, celery, zucchini, garlic, thyme, sage, s&p
• Cook 5 minutes, till veggies are tender, stirring occasionally
• Add broth and tomatoes and bring to a boil
• Added mashed/whole beans and spinach leaves
• Cook 3 minutes, until spinach is wilted
• Serve topped with parmesan cheese

Instructions:

Tuscan Vegetable Soup

Ham and Cheese Pinwheels

Ingredients

• Cooking spray
• 2 oz. cream cheese, softened
• 2 Tbsp. prepared ranch dressing
• 2 green onions, finely chopped
• 2 (8-oz.) packages crescent roll sheets
• 1 cup shredded sharp cheddar cheese, divided
• 1 cup shredded gruyère cheese, divided
• 8 ounces thinly sliced deli ham, divided
• 1 large egg, lightly beaten
• 1 tsp. poppy seeds

Directions

• Preheat the oven to 375°F. Spray a 13-by-9-inch baking pan with cooking spray and line with parchment paper.

• In a medium bowl, mix together the cream cheese, ranch dressing, and green onion.

• On a very lightly floured cutting board, unroll 1 crescent roll sheet. Keep the other sheet refrigerated until ready to use. Use a rolling pin to roll the sheet into an even rectangle, around 12-by-8 inches, with the long sides parallel to the counter.

• Spread half of the cream cheese mixture over the surface of the sheet, leaving a 1-inch border clean on the long side furthest from the edge of the counter. Maintaining the 1-inch border and in individual layers, sprinkle ½ cup of the cheddar cheese and ½ cup of the gruyere cheese over the cream cheese. Lay half of the ham in a single layer on top of the cheese, overlapping if necessary. Brush the clean border with the egg wash.

• Starting with the long edge closest to the counter, roll the crescent roll sheet into a log, using the side of the crescent roll sheet that has egg wash to pinch and seal the log closed.

• Wrap the log with plastic wrap and chill in the refrigerator for at least 1 hour or up to 12 hours. Repeat with the remaining crescent roll sheet, cream cheese mixture, cheeses, and ham.

• Unwrap one chilled log and place it on a cutting board. Using a serrated knife, trim the ends of each log and slice each log into 12 rounds. Place the slices into the prepared baking pan. Brush the pinwheels with egg wash and sprinkle with the poppy seeds.

• Bake until the pinwheels are puffy and golden brown, about 30 minutes. Allow to cool for 5 minutes before serving.

Submitted by: Veronika M. Jacob

Creamy Ham Potato, and Corn Chowder

Directions1. Prep Ingredients - Dice carrots, celery, onion, potatoes, and ham. - Cook and crumble bacon. - Measure out broth, corn, butter, flour, milk, and cream. 2. Cook Vegetables - Sauté onion, carrot, and celery in 2 tbsp butter (4 min). - Add broth, potatoes, oregano, thyme, bay leaf, salt, and pepper. - Boil, then simmer covered until potatoes are nearly tender (10 min). - Add ham and corn; cook 5 more min. Turn off heat. 3. Make Chowder Base - In a separate pan, melt remaining butter. - Whisk in flour, then slowly add milk. - Boil and whisk until thickened (2 min), then stir in cream. 4. Combine & Serve - Slowly stir chowder base into soup. - Serve with bacon, shredded cheese, and green onions.

Ingredients

• 4 carrots, peeled and diced (1 cup) ­
• 3 celery stalks, diced (1 cup) ­
• 1 medium onion (1 ½ cups) ­
• 48 oz chicken broth (1 large box) ­
• 6 large red potatoes, peeled and diced into cubes (2 lbs) ­
• 1 tsp dried oregano ­
• ½ tsp dried thyme ­
• 1 bay leaf ­
• Salt and pepper to taste ­
• 2 cups of cooked ham, diced into small cubes ­
• 2 cups corn (can use frozen or canned) ­
• 6 tbsp of butter ­
• 1/3 cup all-purpose flour ­
• 3 cups milk ­
• ½ cup sour cream or heavy cream ­
• Soup Topping: Chopped green onion or chives, shredded cheddar cheese, slices of bacon - cooked and crumbled

Submitted by: Kristi Grubbs

Cheese Sausage Balls

Ingredients

• 2 cups Bisquick or Red Lobster biscuit mix
• 4 cups of cheddar cheese
• 1 pound pork sausage (regular, hot, maple, or Italian)
• ¼ cup milk

Directions

• Mix all the ingredients together in a large bowl
• Form into 1-2” balls using hands or a small scoop
• Place 2” apart on a baking sheet lined with parchment paper
• Bake in the oven at 350 degrees for 20-25 minutes or until lightly brown

"Every Christmas Eve, my family gathers at Grandma’s house, where we celebrate with a spread of appetizers and desserts. At 93 years young, Grandma continues to make these sausage balls while chatting with the family making every moment more special. These traditions are more than just food; they’re memories in the making. I feel truly blessed to continue sharing these precious times with Grandma, cherishing every hug and story, knowing that our family will carry this tradition on for years to come."

Submitted by: Cathy Cranfill

Broccoli & Stilton Soup

Ingredients

• 1 onion finely chopped

• 1 celery stick, sliced

• 1 leek sliced

• 1 medium potato diced

• 750ml low salt or homemade chicken or vegetable stock
• 1 head broccoli roughly chopped

• 140g stilton or other blue cheese, crumbled

DirectionsStep 1

• Put all the ingredients into the soup maker, except the stilton, and press the ‘smooth soup’ function. Make sure you don’t fill the soup maker above the max fill line.

Step 2

• Once the cycle is complete, season, and stir in most of the stilton. Blend briefly again until the cheese has melted into the soup. Season with more black pepper and top with the reserved cheese to serve

Submitted by: Marie Findlay

Chicken Sausage & Marry Me Orzo

Directions

• Preheat oven to 450 F
• In an oven safe dish, combine orzo pasta, minced garlic, oregano, red pepper flakes, sundried tomatoes, and chicken stock. Stir.
• Add Boursin cheese round to the center of the dish and cover,
• Bake for 30-40 minutes or until pasta is cooked & chicken stock is absorbed.
• Add spinach and fold into pasta to wilt.
• Add parmesan and cream/half & half (optional)
• Serve with chicken sausage or protein of choice. If using chicken sausage slice horizontally and brown in a pan while the orzo cooks.

Ingredients

• 2 cups Orzo Pasta
• 1 tablespoon minced garlic
• 1/2 tablespoon pregano
• 1/4 tablespoon red pepper flakes
• 1 round Boursin Cheese - Garlic & Herb
• 2 cups spinach
• 1/2 cup chopped sundried tomatoes
• 1 cup parmesan cheese (optional)
• 1/4 cup heavy cream or half & half (optional)
• 4 cups chicken stock
• 4 fully cooked chicken sausages or protein of choice

Submitted by: Shannon Sands and Casey McGarvey

Mac & Cheese

Glenn loves this recipe because "It tastes great"

Ingredients

• 3 Cups short Pasta (Macaroni or Cavatelli)
• 4 Tbsp. ½ Stick unsalted butter
• 2 12oz cans evaporated milk
• 1/3 Cup skim milk
• 2 Large Eggs
• 1 tsp. Kosher Salt
• ¼ tsp. Ground Nutmeg
• Pinch of Cayenne Pepper
• 8 Oz. processed American Cheese Slices, torn (about 2 cups)
• 8 Oz. Gruyere, grated (about 2 cups)
• 8 Oz. Sharp Cheddar grated (about 2 cups)

Directions

• Preheat over to 375 F.
• Cook the Pasta according to the package directions
• Drain and return the host pasta to the pot.
• Add the butter, tossing until melted
• Whisk together the evaporated milk, skim milk, eggs, salt nutmeg, and cayenne in a medium bowl
• In a separate bowl, combine the American Cheese, Gruyere, and Cheddar
• Spread 1/3 of the pasta in the bottom of a 9x13 inch baking dish
• Top wth 1/3 of the cheese mixture
• Repeat with the remaining pasta and cheese
• Pour the milk mixture over the top
• Bake until warmed through and golden (20 to 30 minutes)

Submitted by: Glenn-David Arrowood

1. Pat the salmon dry with a paper towel all over to remove excess moisture. Season salmon with salt and pepper, heat the olive oil together with butter in a frying pan, then sear the salmon over medium high heat until golden and the skin side is crispy, starting with the skin side up. This should take approximately 6-7 minutes. The salmon doesn’t have to be cooked all the way through at this point. Remove the salmon to a plate until later.
2. To the same pan add the garlic and sliced sun-dried tomatoes, sauté for about 30 seconds over very low heat, then deglaze the pan with the white wine and let it simmer for about 5 minutes until the liquid is reduced by a half.
3. Add the heavy cream and grated Parmesan cheese, stir until the cheese is incorporated into the sauce, then add the spinach and bring the salmon back into the pan, let the sauce simmer over low heat for 5 minutes. Season the sauce with salt to taste.

Instructions:

Tuscan Salmon with Parmesan Cream Sauce

Ingredients:

• 1 tbsp butter
• 1 tbsp olive oil
• 4 pieces salmon fillet
• salt and pepper
• 2 cloves garlic
• 3-4 sun-dried tomatoes , packed in oil, sliced
• 125ml/1/2 cup dry white wine
• 250ml/1 cup double/heavy cream
• 50g/1/2 cup Parmesan cheese
• 30g/1 cup fresh spinach

Submitted by: Casey McGarvey

Jess's Best Ever Turkey and Brine Recipe

Step 3 Give that bird its salt bath! You have thawed your turkey, you made the brine and cooled it down to room temperature, you’re ready to give your turkey the salty plunge!

Step 1 Get your Turkey! There is lots of planning when it comes to roasting a turkey! Don’t leave your shopping to the last minute. Prep! Prep! Prep!

Step 4 Prep to roast your turkey Step 5 Roasting and basting your turkey

Step 2 Thawing/prepping the brine tips and tricks. I get my turkey at least 4 days prior to cooking it.

Click each step to learn more!

Submitted by: Jessica Keegan

Step 1: Get your Turkey!

Tip for size: ideally you want to plan for 1-1 ½ lbs of turkey per person. If you are serving 10 people, get at least a 13 lb turkey. Get a bigger size if you want lots of leftovers! Frozen turkey vs fresh turkey: I always get a frozen turkey as I don’t find there is much difference in taste with a fresh turkey. Note: if you get a frozen turkey, purchase at least 5 days in advance of cooking. You will need to thaw it in the fridge for at least 3 days before you put it in a brine.

Back to Steps

Step 2: Thawing/prepping the brine

I get my turkey at least 4 days prior to cooking it. You can buy sooner, and keep frozen in the freezer, but if not, purchase frozen and put in fridge to thaw for at least three days. Skip the thawing step if you are buying fresh turkey. You will brine your turkey at least 24 hours before roasting. I tried 48 hours once, and the turkey turned out WAY too salty. 18-24 hours is plenty of time for brining it. The morning (this is key! The morning! I’m talking like 7am!) of the day before you are to roast your turkey is when you will make your brine. Ex, if you’re roasting on a Thursday, you will make the brine Wednesday morning.

• Ingredients:
• 6 quartz of water
• 1 ½ cups course salt
• 4-6 bay leaves
• 2 tablespoons peppercorns
• 6 smashed garlic cloves
• 1 bunch fresh thyme
• Optional: few slices of lemon, some sliced onions, fennel seeds (make it your own!).
• Put all ingredients and water in a very large pot
• Bring to a boil, then reduce to a simmer
• Let simmer until all salt is dissolved (usually 2 minutes), stir stir stir
• Take off heat immediately
• Set outside to cool down, this will take a couple of hours. You can also put in your fridge to cool down or put ice cubes in the brine to cool down. It can take up to 3 hours to cool down the brine, this is why you want to start making it early in the morning so you have time to cool it down before you plunge your turkey in it.
• Cooling down the brine is the MOST important step! Do not put your turkey in the brine if its hot or warm, you will get people very sick. Use a thermometer to check the temperature of the water. I usually bring the temp down to 20-40 degrees C.

Back to Steps

Step 3: Give that bird its salt bath

You have thawed your turkey, you made the brine and cooled it down to room temperature, you’re ready to give your turkey the salty plunge! Get a roasting pan, and roasting bags. Click here for what a roasting bag is. Put the roasting bag in the roasting pan, then place your turkey inside the bag. Then slowly pour your brine into the bag until the turkey is submerged. You might need two people for this part, it can get a bit tricky pouring the liquid in the bag and not spilling, or have the bag topple over. Tie up the bag and get as much air bubbles out as possible. Be careful, you don’t want to rip your roasting bag. Make sure you are at least 24 hours away from the time you want to cook your turkey. For example, if you are planning to start roasting your turkey at 12pm on a Thursday, make sure its in its brine bath no later than 1pm the Wednesday before. Put inside the fridge. If your fridge is not big enough, you can use a cooler. Place your bagged turkey in a cooler and surround with ice. Keep refreshing ice as needed. Keep bird under 40 degrees C.

Back to Steps

Step 4: Prep to roast your turkey

Its almost time to roast your turkey but there are a few more steps/tips I recommend before you do. Tip: Plan ahead on your roasting time! Roasting time will depend if you stuff your bird and the size. For a 10 lb turkey, plan for at least 3-31/2 hours of roasting time. Plus additional 10 minutes of resting before you carve the bird. Example: Dinner is served at 5pm, don’t have that bird in the oven any later than 1:30 pm. Take your turkey out of the brine and bag (discard), set on counter Butter your turkey! Lots of butter for this step. Don’t skimp on the butter. Smear butter inside the cavity and all over the top of the skin. Optional: Add more herbs on top like thyme or rosemary. Don’t add salt!

Back to Steps

Step 5: Roasting and basting your turkey

Preheat oven to 325 degrees Place turkey in a roasting pan with a roasting rack. Leave uncovered Cook turkey (if 10 lbs) for at least 3 hours. Check periodically as its cooking for spots that are browning quicker than other spots. You might need to rotate your turkey if one side is browning quicker than the other side. I only baste about 2 times during the roasting process. If you keep opening your oven, you’re just going to let the heat out and it will take longer to cook. Check temp of turkey parts (legs and breasts) to be 170 degrees. Your turkey is done when it reaches that internal temp. If your skin is not browned, turn up the heat to 380 – 400 and roast for another 10 min until skin is browning. If the legs are browning, and the rest of the turkey is not, tent the legs in ten foil so they don’t burn. Tip: Before carving the turkey, let the turkey rest on your cutting board for at least 10 minutes. Because its been brined, it will be very very juicy! You don’t want to cut into it too early and have all the juices run out.

Baked Ham with Honey-Chipotle Glaze

1. Preheat oven to 325°. Place ham on a rack in a roasting pan. Using a sharp knife, score surface of ham with 1/2-in.-deep cuts in a diamond pattern. Bake, uncovered, 1-1/2 hours.
2. Meanwhile, for glaze, in a small saucepan, mix brown sugar, honey, vinegar and ginger ale. Bring to a boil; cook until mixture is reduced by half, about 15 minutes. Stir in remaining ingredients. Reduce heat; simmer, uncovered, 5 minutes. Remove from heat. Reserve 1 cup mixture for sauce; keep warm.
3. Brush ham with some of the remaining glaze. Bake, uncovered, until a thermometer reads 140°, about 30 minutes, brushing twice with additional glaze. Serve with reserved sauce.

Instructions:

Ingredients:

• 1 fully cooked bone-in ham (8 to 10 pounds)
• 1 cup packed brown sugar
• 3 tablespoons honey
• 2 tablespoons cider vinegar
• 2-1/4 cups ginger ale
• 4 chipotle peppers in adobo sauce, minced
• 3 garlic cloves, minced
• 1-1/2 teaspoons Dijon mustard
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground cumin

Sleigh My Taste Buds Sopapilla Cheesecake

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 2(8ounce) packages refrigerated crescent rolls
• 1/2 cup melted butter
• 1/2 cup white sugar (yes again) - because we're not here to be subtle.
• 1 teaspoon ground cinnamon

Directions

• Preheat your oven to 350° F (175° C). Lightly coat a 9x13-inch baking dish with cooking spray. This is yoir stage-grease it like you mean it
• Beat cream cheese, 1 cup sugar, and vanilla until smooth. Set aside and admire your work.
• Unroll those crescent rolls like you're wrapping gifts. Roll them into 9x13- inch rectangles. press one into the bottom of your dish.
• Spread cream cheese mixture evenly. Top with the second crescent sheet.
• Brush with melted butter like you're painting a masterpiece.
• Mix the remaining 1/2 cup sugar with cinnamon. Sprinkle generously- this is your sparkle!
• Bake for about 30 minutes, until golden brown and puffed like Santa's cheeks.
• Cool for 10 minutes(if you can wait). Slice into squares. Serve. Watch your family and friends fall inlove!

Optional: Drizzle with oney for extra holiday magic!

Learn why Ashley loves this recipe!

Submitted by: Ashley Rathburn

IngredientsDough

• 2 and 1/2 cups (315g) all-purpose flour, plus more for shaping and rolling
• 1 teaspoon salt
• 1 teaspoon baking soda ·
• 6 tablespoons (85g) unsalted butter, chilled and cubed
• 2/3 cup (130g) vegetable shortening, chilled
• 1/2 cup (120ml) ice cold water

Filling

• Butter – softened, enough to cover the entire surface of the rolled-out dough in a thin, even layer
• Golden brown sugar – enough to generously cover the buttered dough to about 0.5 cm (roughly 1/4 inch) thick
• Ground cinnamon – sprinkled lightly over the brown sugar to taste

Grandma's Cinnamon Kisses

DirectionsPrepare the Dough:

• In a large bowl, whisk together the flour, baking soda, and salt.
• Add the cold cubed butter and vegetable shortening. Cut them into the dry ingredients using a pastry cutter or two knives until the mixture resembles coarse meal (with pea-sized bits and a few larger fat bits).
• Slowly pour in the cold water and mix until the dough forms large clumps. Use your hands to shape the dough into a ball, handling it as little as possible to avoid toughness. If time allows, chill the dough in the refrigerator for a few hours (optional).

Roll Out the Dough:

• On a floured surface, roll out the dough to approximately 1/8 inch thick.

Spread the Filling:

• Spread the softened butter evenly over the entire surface of the dough, leaving a small border around the edges.
• Sprinkle the brown sugar evenly over the butter layer.
• Sprinkle a light layer of ground cinnamon over the brown sugar.

Roll and Slice:

• Starting from one edge, tightly roll the dough into a log, similar to how you would roll cinnamon buns.
• Cut the rolled log into 1–2-inch slices using a sharp knife.

Arrange in a Pan:

• Grease a 9x13-inch baking pan with butter.
• Arrange the cinnamon pinwheel slices in the pan, packing them tightly together.

Bake:

• Preheat your oven to 350°F (175°C).
• Bake the Kisses for 25–35 minutes or until they are golden brown on top.

Learn why Heather loves this recipe!

Submitted by: Heather Scagel

Simple Butter Cookies

Michele loves this recipe because "I made these cookies with my kids when they were little and now my Grandkids, plus it's simple!

Ingredients

• 8 ounces unsalted butter
• 1/2 cup granulated sugar
• 2 tablespoons water (to keep cookies moist)
• 1/2 teaspoon almond extract
• 2 cups flour - All purpose, unbleached. Sift before using.

Directions

• Add ingredients, flour last, and work with a fork. Make little balls and flatten with the back of a fork on a buttered cookie sheet.
• Bake at 325° for 10 minutes (based on your oven).

Baking tips

• Work all ingredients in a bowl. The butter will tend to soften, therefore do not manupulate them too long.
• Those cookies should not look golden on the top at all. As you know your oven best, the timining is a guide to you.
• Do press lightly with the fork but do not go through.
• Use a silpat or parchment sheet to cover your cookies sheet.

Submitted by: Michele Brady

Baked French Toast Donuts

Indulge in the ultimate breakfast-meets-dessert fusion with these irresistible French Toast Donuts. Each donut is a golden masterpiece—soft, pillowy dough infused with warm cinnamon and nutmeg, BAKED to perfection, then finished with more cinnamon and sugar

Ingredients (and a donut pan!)Dry

• Flour (2 cups)

• Sugar (1 12⁄ cups)
• Cinnamon (1 tsp)

• Nutmeg (12⁄ tsp)

• Kosher salt (12⁄ tsp)

• Baking powder (2 tsp)

Wet

• Whole milk (1 14⁄ cups)

• Vanilla extract (2 tsp)

• 1 large egg

• Melted butter (2 tbsp)

Toppings (used after baking is completed)

• 1 stick of butter, melted (for dipping)

• 12⁄ cup sugar

• 12⁄ tsp cinnamon

Directions 1. Preheat oven to 350 degrees 2. Start by combining all wet and dry ingredients in separate bowls 3. Mix wet combination with dry combination 4. Spray donut pan with baking spray and fill each cavity around halfway 5. Bake @ 350 for 17 minutes 6. Let stand for 5-10 minutes 7. Remove from pan by flipping and striking the back 8. Dip donut in melted butter first, then in cinnamon sugar mix 9. Enjoy! (if indulging later, 8 seconds in the microwave will bring them back to spec!)

Zach loves this because "You physically cannot stop yourself from eating just one. I perfected this recipe myself and it has been proven addictive by every sampler to cross its path"

Submitted by: Zach Seditia

Cranberry Nantucket Pie

Ingredients

• 2 cups (heaping) cranberries
• 3/4 cup pecans, chopped (measure, then chop)
• 1 2/3 cups plus 1 tbsp. granulated sugar, divided
• 1 cup all-purpose flour
• 1/2 cup unsalted butter, melted, plus more for greasing
• 2 eggs, lightly beaten
• 1 tsp. pure almond extract
• 1/4 tsp. salt
• Vanilla ice cream or whipped cream, to serve

Directions

• Preheat the oven to 350°F.
• Generously butter a cake pan or pie pan. Add the cranberries to the bottom of the pan. Sprinkle on the chopped pecans, then sprinkle on 2/3 cup of the sugar.
• In a mixing bowl, combine the flour, 1 cup sugar, melted butter, eggs, almond extract, and salt. Stir gently to combine.
• Slowly pour the batter over the top of the cranberries and pecans in large ribbons in order to evenly cover the surface. Spread gently if necessary.
• Bake for 45 to 50 minutes. 5 minutes before removing from the oven, sprinkle the surface with the remaining 1 tablespoon sugar for a little extra crunch.
• Cut into wedges and serve with ice cream or freshly whipped cream.

Submitted by: Hannah Rodriguez

• Preheat oven to 350 degrees.
• Spread the pie filling on the bottom of a 9x13 pan.
• Drizzle caramel sauce evenly over top.
• In a small bowl, mix together spices. Sprinkle over top of the caramel/apple mixture.
• Sprinkle dry cake mix evenly over top.
• Cut butter into thin squares and place evenly over tops the cake mix. Make sure not to leave any large gaps.
• Top with pecans.
• Bake for 50 minutes or until cake topping is golden brown.
• Served hot or cold with whipped cream or ice cream.

Instructions:

Caramel Apple Dump Cake

Ingredients:

• 1 box of butter pecan cake mix
• 2 cans apply pie filling½ cup caramel sauce
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 1/8 tsp allspice
• ¾ - 1 cup stick butter
• 1 cup pecans

Submitted by: Kristi Grubbs

Chewy Maple Cinnamon Cookies

Ingredients

• 1 cup unsalted butter, melted and cooled
• 1 ½ cups light brown sugar packed
• 1/3 cup maple syrup
• 1 teaspoon vanilla extract
• ½ teaspoon maple extract
• 1 large egg
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon

For Optional Icing

• 1 cup powdered sugar
• ½ teaspoon vanilla extract
• 2-3 tablespoons heavy cream

Directions

1. In a large bowl, stir butter, brown sugar, maple syrup, vanilla, maple extract, and egg until well mixed
2. In a separate bowl, stir together flour, baking powder, baking soda, salt, and cinnamon until free of clumps
3. Add dry ingredients to wet ingredients and stir until combined
4. · Refrigerate for at least 30 minutes
5. Preheat oven to 375 degrees
6. Roll about 3 tablespoons of dough into a ball and place on parchment-lined sheet. Gently flatten
7. Bake for 12-14 minutes
8. Cool completely on Cookie Sheet
9. Optional Topping: Mix together icing ingredients and drizzle as desired

Submitted by: Kieran O'Niell

Ingredients

• 2.5 Cups all purpose flour
• 1.5 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup unsalted butter @ room temperature
• 1 cup sugar
• 3 eggs
• Juice and finely greted zest of 1 lemon
• 2 cups toasted hazlenut, coarsley chipped

Hazelnut Biscotti

Directions

• Preheat the oven to 325°F.

Mix dry ingredients:

• In a bowl, stir together flour, baking powder, salt, and cinnamon. Set aside.

Cream butter and sugar:

• In another bowl, combine butter and sugar.
• Using an electric mixer on medium speed, beat until light and fluffy.

Add eggs and flavorings:

• Beat in eggs one at a time, mixing well after each.
• Add lemon juice, lemon zest, vanilla extract, and almond extract. Mix until combined.

Add dry mixture:

• Reduce mixer speed to low.
• Beat in the flour mixture one-third at a time until incorporated.

Fold in nuts:

• The dough will feel slightly granular—this is normal.

Shape the dough:

• Turn dough onto a floured surface.

• Divide in half.
• Roll each half into an oval log about 1.5 inches in diameter using your palms.
• Place logs well spaced on an ungreased baking sheet.

First bake:

• Bake for about 30 minutes, until golden brown.
• Remove from oven and cool until just warm.

Slice and second bake:

• Reduce oven temperature to 250°F.
• Cut each log diagonally into slices about 1/3 inch thick.
• Lay slices cut side down on the baking sheet.
• Bake for about 10 minutes, until lightly toasted and edges are golden.

Cool completely:

• Transfer to a wire rack or leave on the pan to cool.

Learn why Grace loves this recipe

Submitted by: Grace Vassalotti

Tik Tok Dessert Recipe

Ingredients

• You will need a can of Pillsbury crescent roll or whatever brand you choose
• 2 green granny smith apples or how many you want just depends on how many people you are feeding
• Cinnamon
• A stick of butter
• A bottle of MT DEW soda

Directions

1. Pull apart the crescent rolls from the can and place them in a ½ inch backing pan
2. Slice the apples into 4 to 6 quarters (Just enough so that they can be rolled individually into each crescent roll)
3. Once all the apples are folded in the roll, make sure you melt the stick of butter in the microwave or in a small pan until the butter is melted completely.
4. Pour the melted butter over all the folded crescent rolls until they are completely covered.
5. Sprinkle the cinnamon all over each crescent roll to your liking
6. Pour the Mountain DEW over the crescent rolls
7. Bake at 350’degree until golden brown for about 20 to 30 minutes
8. Let it cool down for about 20 minutes and serve with your favorite ice cream, but Vanila seems to be the best for me.

Submitted by: Marsha Daymon-Adams

Thank you all for your Contributions!

Why Grace loves this recipe!

I love this recipe because every holiday season, my family makes biscotti. We used to leave some out for Santa and enjoy them together while opening gifts on Christmas morning. Everyone gathers in the kitchen as soon as the biscotti come out of the oven so we can taste them for the first time since last Christmas. My favorite flavor is chocolate chip with a drizzle of chocolate on top!

Why Ashley loves this Recipe!

Well butter my biscuit and call me festive – this dessert is as sweet as a blue-ribbon heifer, as simple as saddlin’ a seasoned pony, and as guaranteed to win hearts as a kid hangin’ on for dear life in a mutton bustin’ match. One bite and you’re the reigning queen of the dessert table! Yee haw!

She describes this recipe as: This dessert is like the holidays in a baking dish—it’s got that cozy cinnamon sugar hug, creamy cheesecake comfort, and buttery, flaky layers that melt in your mouth like snow on a Texas rooftop. It’s the kind of treat that turns a holiday gathering into a full-blown flavor rodeo! Bonus: It’s so easy to make, you’ll still have time to wrap gifts, answer emails, and win the office potluck!

Why Heather loves this recipe!

This recipe is special to me because my grandma taught me how to make these, and we used to bake them together. Now, whenever I make them at home, it brings back those memories. My dad and brother love them too, so it’s become a bit of a family tradition. (My mom’s not into sweets, so she skips them—but that just means more for the rest of us!)