Anthony and Caitlin combine Maker's Mark and hard cider to create an original AOTD New Year's Eve Cocktail!
Directions:
In a champagne flute add 1 tsp of sugar, 2 dashes of bitters and 1 oz. bourbon now swirl to mix and top off with 4 oz. hard cider. Top with a cherry and an orange slice.
Anthony shows you the correct way to open a bottle of bubbly for your New Year's Eve celebration!
Directions:
In a champagne flute add 1 sugar cube and 2 dashes of angostura bitters fill rest with champagne and garnish with lemon twist.
(Optional) float ½ oz. cognac
Or for a Goodnight Kiss float ½ oz. campari and garnish with orange twist.
Chef Thomas Keller of the French Laundry prepares a fabulous entrée of warm smoked salmon with potato gnocchi.
Potato Gnocchi Ingredients:
½ c flour
3 egg yolks
Salt and pepper
1 /12 tbsp olive oil
1 tbsp butter
Salmon Ingedients:
1 tbsp olive oil
4 oz. whole smoked salmon
Milk
4 tbsp chopped chives
Directions:
Start by boiling the potatoes with the skins on when done run it through a ricer. Now add 3 eggs yokes and a cup up flour. Mix well then place in a pastry bag and pipe it out in lines when done cut the size you want and roll off a spoon in to the boiling water. when the rise to the top there done. Now for the smoked salmon start by poaching the salmon in milk you don’t want it to chance color just warmed through. In a different pan pour some olive oil in to a pan add the gnocchi and chicken broth. Add some herbs and a little bit of butter. When the butter is melted the gnocchi is ready pour on to a plat and place the salmon on top and enjoy.
Learn how to make seared scallops served with simple sides of couscous and green vegetables.
Ingredients:
1 pound Whole catch sea scallops, thawed
1 c. fresh-squeezed blood orange juice
Salt and pepper
1 tsp ground cumin
2 tbsp canola oil
2 oz. unsalted butter
½ tsp smoked paprika
Directions:
Start by juicing the blood oranges and placing in to a pan on low to reduce. Now take the scallops and sprinkle on some sea salt, ground pepper and cumin powder. Next in a skillet on high heat drizzle the canola oil and place in the scallops. While the scallops cook whisk in the butter to the blood orange juice and the paprika. When done enjoy.
Kendall from LA makes cajun salmon with a side of potatoes and asparagus. Yum yum!
Ingredients:
Salmon fillet
Fresh rosemary
Garlic powder
Butter
Potatoes
Cajun powder
Olive oil
Salt and pepper
Grape seed oil
Pesto sauce
Directions:
First in a skillet heat butter and 1 tbsp of olive oil, now add some rosemary and pre-boiled potatoes and cook 10 mins or until they turn brown and add salt and pepper. Now for the salmon start by sprinkling salt, pepper, Cajun powder, garlic powder, and a drizzle of olive oil. Flip over and do the same thing, heat a Pan on high and coat it in grape seed oil and place the salmon in the pan. For 4-5 min on the first side then flip and lower the heat to low and top with pesto sauce.
Start the New Year off right with this incredible French Toast recipe! The secret is Royal Hawaiian Honey.
Ingredients:
1 baguette
5 eggs
1-1/2 c. low fat buttermilk
½ c. brown sugar
1 tsp orange zest
1 tsp vanilla
1 tsp nutmeg
¾ c. pine nuts
2 granny smith apples
2 red apples
2 tbsp orange juice
2 tbsp melted butter
Royal Hawaiian organic lehua Honey
Directions:
First take a casserole pan and butter it up with 1-2 tbsp and layer the bottom with baguette slices. Now for the custard start by cracking the eggs in to a large mixing bowl and whisk well and add the milk, brown sugar, orange zest, vanilla and nutmeg. Now on top of the bread add pine nuts and top it with the custard and cover with plastic wrap and fridge over night. In the morning place it in the oven to cook at 350of for 45-55 min. while it cooks start cutting the apples in to quarts and core then cut them in to tiny slices. And do the same for the red apples. In a sauce pan melt the butter and add the orange juice and mix. Now glace the apples in butter orange juice and bake with the French toast.
Rava Ladoo is a delectable Indian dessert made from the fine variety of semolina. The combination of coconut with the subtle flavor and fragrance of cardamom is a yummy treat! Try this easy to follow recipe.
Ingredients:
½ stick butter
¼ c. golden raisins
2 c. fine Rava
2 c. sugar
1-1/2 c. dried shredded coconut
½ tsp cardamom powder
¼ c. almonds, cashews, pista
Pinch saffron
5 oz. can evaporated milk
Directions:
Start with a med sized pan set on med heat and melt the butter and add the raisins and suttee. When done pull the raisins out draining as much butter as you can. In the same pan with the same butter add the rava and stir constantly, when golden brown add the sugar, coconut powder and mix well. Now add the rest of the dry ingredients including the raisins. Now mix well and add the evaporated milk and mix until it’s incorporated in to the whole thing. Now roll in to golf ball sizes balls and freeze.
Bethenny Frankel shows you how to make quick and easy spaghetti bolognese.
Kendall is a surfer from LA who knows her way around the kitchen. Her scallops and bok choy look really yummy.
Learn how to make salmon croquettes with this spicy sauce.
Make about 30 Vadas:
3/4 cup wash moong dal
1/4 cup wash urad dal
Oil to fry
For garnishing:
1 1/2cup yogurt
1 teaspoon salt
1/2teaspoon red chilly powder
1/2teaspoon roasted cumin seed powder
3 tablespoon tamarind chutney
Bring the flavors of Summer into your kitchen with this delicious and easy recipe for Tomato Basil Crostini.
Directions:
First preheat oven to 400F cut French bread baguette in 1/3 of inch thick slices and place on baking sheet and drizzle on extra virgin olive oil and season with salt and cook for 15 min or until golden. While the cook chop up 3 tomatoes and remove the seeds, also thinly slice 6 basil leaves. Now layer the tomatoes, basil slices and sprinkle some Parmesan cheese. If you like drizzle a little olive oil on top.
Caramel ice cream topping is the ingenious ingredient that gives this Monkey Bread recipe its warm and gooey greatness! This is one of the best monkey bread recipes you'll ever try. (You can also toss in a few chopped pecans to add a yummy, nutty flavor!)
Ingredients:
12 Rhodes cinnamon rolls
1/3 c. Melted butter
Sugar
Ice cream Carmel topping
Walnuts
Directions:
Cut the rolls in to quarters and roll in butter then sugar and place in a bunt pan now cover ice cream Carmel topping and walnuts now cover in plastic wrap and let double in size. Then cook at 350oF for 35 min.
In this video, learn how to make delicious polish filled dumplings.
Ingredients:
7 large peeled potatoes
2 large onions chopped
½ lb grated cheese
4 c. flour
2 tbsp unsalted butter
2 egg yolks
2 tbsp sour cream
1-1/2 c potato water
Directions:
First boil the potatoes until soft and save the water you’ll need it later. Now melt a stick of butter and suttee the onions now add the cheese and mash the potatoes in to the mix and that will be the filling. Now in a large bowl add some flour and set aside for just a minuet, in a smaller bowl soften up the butter and add the egg yolks and sour cream and mix well. Now add to the mix to the flour and pour in the potato water from earlier and kneed well. Let rest under damp paper towel for 10 min. when don roll out and cut 3-inch rounds and fill. Start boiling water and pinch them shut when done add a few at a time to the water let boil for a few min after they rise to the top, when done let rest on wax paper not touching and place in the fridge when cooled suttee with some butter and enjoy.
Leftover turkey? Here's a fast and easy recipe for the day after Christmas.
Ingredients:
1/2 cup of plain yogurt
3 table spoons of hellmans manase
3 table spoons of sider viniger
1 table spoon of sugar
an 8th of a teaspoon of ground black peper
2 cups of cooked pasta
2 cups of shreded or diced turky
2 cups of sliced celary
2 cups of unpealed apples
Directions:
Blend all ingredients together.
Ingredients:
Directions:
Watch HolidayKitchen.tv show you how to make potato latkes. Serve these potato latkes with sour cream or apple sauce if you like.
Anthony show how to make Maker's Mark Egg Nog.
Directions:
1. Separating 2-dozen eggs
2. Beat the whites in to soft peaks and beat the yolks until smooth while slowly adding 1-½ cups of sugar, beat until pale yellow and blend in a liter of , makers mark.
3. blend whites in to yolks
4. beat 1 quarter whipping cream in to soft peaks, blend into egg mixture.
add 1 quart whole milk combine well.
Ingredients:
Directions:
Jumbo pasta shells stuffed with cheese and spinach, easy to make ahead for a crowd.
Ingedients:
1 lb regatta cheese
1 egg
½ c. Parmesan cheese
1 lb spinach
¼ lb mozzarella
1/8 tsp nutmeg
2 c. tomato sauce
12 oz bag of sells
Directions:
In a large bowl add the cheese, egg, Parmesan cheese, mozzarella, and nutmeg mix well. Cook the spinach and let drain then squeeze the moister out of it then chop and add to the mix, add some salt and pepper and let set in the fridge for a couple of hours. Take a casserole pan and coat in olive oil and add the tomato sauce. Now take your cooked pasta shells and start stuffing them with a tbsp of filling, when done pour some sauce on top and sprinkle with Parmesan cheese and cook for 15min at 350F.
An age old favorite deviled eggs are the perfect tangy appetizer for Christmas.
Ingredients:
6 eggs
¼ c. Hellmann’s mayo
¾ tsp mustard
½ tsp lemon juice
¼ tsp salt
Pinch of pepper
Directions:
Start by adding the eggs in to a pot of cold water and bring to a simmer. When done cut in half-length wise and remove the yolks and add the mayo, mustard, lemon juice, salt and pepper. Now mix well to combine and fill the egg whites and chill.
Chef Keith Snow from Harvest Eating.com creates an Italian holiday dessert.
Ingredients:
Panettone bread
4 eggs
½ c. sugar
2 tbsp Vermont maple syrup
3 c. whole milk
Directions:
In a large bowl add the eggs and whisk then add the sugar and mix well in to a cream and add the syrup along with the milk mix well and set aside. Now open the bread and cut it up in to 2 inch chunks and add to the mixture and move it around so the bread will soak up the custard now pour in to a casserole pan and cook at 320oF for 35 min or until firm.
In this video from Holiday Kitchen, learn how to make beef wellington.
Ingredients:
½ lb mushrooms
2 tbsp olive oil
3 tbsp red wine
3 tbsp green onions
¼ tsp thyme
¼ tsp salt
Pinch of pepper
Fillet minion
Directions:
First preheat oven to 425F and clean and chop the mushrooms then in a large non stick skillet heat up the olive oil and add the mushrooms and cook until tender and add the red wine and cook for 2-3 min. chop up the green onions and add to the mushrooms along with the thyme, salt and pepper. Now remove the mushrooms and let cool in the same skillet heat on med and season you meat with salt and pepper and place in skillet to sear the outside. Now on a flat surface lie out the fello dough and butter each sheet and stack on top of each other in the center place 2 tbsp of the mushroom mixture to the diameter of the beef now place some on the top and wrap the meat in the dough tightly then lightly butter the outside and cook for 9-10 min.
Learn how to make stuffed mushrooms in this video from Holiday Kitchen.
Ingredients:
12 large mushrooms
½ c pecans
1 clove garlic
½ an onion
½ breadcrumbs
Directions:
Preheat oven to 375F
Remove the stems from the mushrooms and set aside the caps
Chop up the stems, pecans, and garlic
Dice up the onion
Suttee the onion in extra virgin olive oil and add the stems, pecans, garlic, lemon juice, salt and pepper.
Spoon the mix in to the caps and cook for 20 min
Make this Baked Egg Nog French Toast recipe on Christmas Eve and refrigerate; then, it's ready to bake on Christmas morning!
For the complete recipe, visit: http://www.rhodesbread.com/recipes/bakedeggnogfrenchtoast.html
We went to NYC's ultimate comfort food spot, Good Enough to Eat, for quick and easy Christmas ham. Chef's Carrie Levin and Michele Weber's delicious creation will knock you out (even if you're not drinking the hard cider while you cook).
Ingredients:
20 lbs ham
Cloves
Apples
12oz hard apple cider
Dark brown sugar
Directions:
First remove any markings on the ham then cut slits through the skin and fat. Now place cloves in lines you just cut. Cut in half some granny smith apples and core them. when done place the halves under the ham to act as a rack. Now pour the hard cider on top of the ham your going to do this every half hour when cooking. When the bottles is empty coat the ham in brown sugar and place in the oven at 450 degrees for 15 minutes then reduce heat to 350 degrees. Leave in oven for an hour and a half. When done enjoy the wonder full ham you just made.
Anthony's back behind the bar making a Candy Cane Martini to usher in the holiday month!
Ingredients:
¾ oz vodka
¾ oz peppermint schnapps
½ oz white chocolate liquor
1 oz half and half
1 candy cane
VideoJug: How To Make Christmas Pudding
What would we do at Christmas without Christmas pudding? For the fans out there, this is a recipe to die for. Rich, moist, full of flavour and colour and simply scrumptious. Enjoy our Christmas Pudding recipe.
Learn how to make traditional eggnog from scratch in this free how-to instructional video clip on classic Christmas cooking.
Michelle shows you how to make a great, healthy dessert for entertaining - individual cheesecakes wrapped in Phyllo!
Sharon Gerhardt, Southwest Region's Concierge Field Associate, shows us her holiday party planning secrets!
Learn how to make Moong Dal Masala Dosa.
Ingredients:
1 cup wash moong dal
1 green chilly or to taste
1/4" ginger
1/2 teaspoon cumin seed
1/2 teaspoon salt
Ingredients for Masala:
2 medium potatoes
1/2 cup green peas
1 1/2 tablespoon oil
Pinch of asfotedia (hing)
1/2 teaspoon mustard seed
1/2 teaspoon cumin seed
1/4 teaspoon turmerick
1/4 teaspoon red chilly powder
1/2 teaspoon salt
1 1/2 teaspoon lemon juice
1 tablespoon chopped cilantro (green coriander)
Classic Italian cookie, no butter or oil.
Ingredients:
2 eggs
1 Tsp vanilla extract
½ tsp almond extract
2 c. flour
¾ c. sugar
Pinch of salt
1 Tsp baking powder
Directions:
In a small bowl add the eggs, vanilla, and almond extract. Now beat together. In a larger bowl add flour, sugar, salt and baking powder. Now chop up some almonds and add the eggs in to the flour mixture will mixing well and add the almonds. Now on a floured surface form the cookies and cook at 300F when done let cool on a wire rack and enjoy.
You may relish holiday office parties, neighborhood gatherings, family meals and the annual New Year’s Eve bash. But how happy will your holidays really be if all those extra calories you consume during seasonal festivities go straight to the portion of your anatomy that could least use the extra padding?
Holiday weight gain will be an unpleasant reality for many Americans this year. It is possible, however, to trim the calories and still enjoy holiday merriment. Just keep in mind these “Four Cs” to help curtail calories at holiday parties, Weight Watchers advises:
1. Cocktails
Some people forget to keep tabs on liquid calories. Since they don’t usually make you feel full, it’s easy to forget that holiday spirits and cocktails can be high in calories. To limit liquid calories, keep sugary mixers like Triple Sec, Grand Marnier and Crème de Menthe to a minimum. Opt instead for lower-calorie substitutions.
For example, instead of a cosmopolitan, which packs 179 calories in just 3 ounces, go for a mimosa that offers just 105 calories in 6 ounces. Spiced tea with an ounce of rum adds up to just 70 calories and is a good replacement for eggnog, which pours on 186 calories per half-cup serving.
2. Cookies
Santa Claus isn’t the only one who loves holiday cookies. They are a seasonal “must have” for many. Don’t deprive yourself completely; deprivation tends to lead to overindulgence. Pick one cookie and savor it. To create a little more cookie control, bring your own renovated recipe, and follow these tips to lighten up these holiday favorites:
* Top it – Sprinkle chocolate chips, nuts or dried fruit on top of cookies instead of mixing them into the batter. This will reduce the amount used of these high-calorie add-ons.
* Toast it – Bring out the flavor of nuts or coconuts by toasting them before adding them into the recipe. This will also allow you to use less of them.
* Substitute it – Egg and sugar substitutes can help reduce calories and fat.
* Shrink it – Cut calories in half by reducing the size of the cookie, so you can still enjoy the flavors of your favorite holiday treat.
3. Candy
Chocolate goes with the holidays like Santa and his red suit. But you’ll consume fewer calories and feel satisfied longer if you substitute a long-lasting holiday candy, like a candy cane, for chocolates. Also, look for ways to incorporate sensible snacks with a touch of indulgence, such as chocolate-dipped pretzels.
4. Couture
Don’t bow to baggy sweaters and stretchy fabrics that make it easier to overlook your figure flaws. You might think twice about grazing at the holiday party buffet if you’re wearing your “skinny” jeans. Also, buy a party dress or a fantastic outfit that makes you feel great now and hang it on the bathroom door as a reminder that you want to look and feel your best this season. For instant inspiration, you can find tips to dressing “five pounds lighter” on WeightWatchers.com.
For more help managing holiday calories, visit www.weightwatchers.com, and try this reduced-calorie holiday treat:
Classic Sugar Cookies
Ingredients:
3 cups all-purpose flour
1 tsp baking soda
2 tsp baking powder
1/2 tsp ground nutmeg
1/4 cup butter
1/4 cup Neufchatel cheese
1 cup sugar, granulated
1 tsp vanilla extract
1 large egg(s)
1/2 cup fat-free skim milk
1 tsp all-purpose flour
1/3 cup sugar, colored (for decorating)
Preparation:
Preheat the oven to 350 degrees F. Combine flour, baking soda, baking powder and nutmeg in a medium bowl. Set aside. Place butter and cheese in a large bowl, and cream using an electric mixer. Add sugar and beat until batter is pale yellow. Beat in vanilla extract and egg.
Add about 1/3 of flour mixture and 1/3 of milk to cheese mixture. Mix batter on low speed until just combined. Repeat with remaining flour and cheese mixtures.
Courtesy of ARAcontent
Nothing signals the beginning of the holiday season like a plate of homemade cookies. In this delicious recipe, cookies are topped with homemade frosting.
Ingredients:
1½ cup softened butter
1 cup White granulated sugar
1 cup Confectioners sugar
4 eggs
2 tsp. Vanilla extract
5 cup all purpose flour
2 tsp. Baking powder
1 tsp. Salt
cookie cutters
parchment paper
Frosting Ingredients:
8 tbsp. Butter
2 tsp. Milk
2 tsp. Vanilla
about 2 cups confectioners sugar
Directions:
In a large bowl beat the butter and sugar until you get a smooth creamy mixture, beat in you eggs and vanilla, mix in your flour, baking powder and salt, cover and chill for an hour. After the dough has been chilled preheat oven to 400 degrees. Measure a piece of parchment paper so it fits your cookie sheet. Roll your dough so it’s ¼ inch thick instead of using floor to keep your dough from sticking use confectioners sugar. Use cookie cutters to make shapes, peel up excess dough leaving only your shapes. Once you have enough cookies place in oven for 6 to 8 min. once cookies have bake for 6 to 8 min transfer them to a cooling rack for 10 min and then frost your cookies.
Frosting Directions:
Melt the butter in your microwave about 30sec should do it. Add the rest of the ingredients and whisk until they are well combined. If the frosting is too watery add more sugar until it thickens up. If you want different colors separate the frosting in different bowls and add food coloring.
How to make eggnog. Eggnog is a rich and delicious treat at any winter party. It dates back to colonial America and our first President George Washington was quite a fan.
Ingredients:
6 eggs
2c. milk
¼ cup sugar
¼ tsp salt
¾ c bourbon
1/3 c dark rum
Tsp vanilla
Directions:
In a large sauce beat the eggs add the sugar, milk salt mix well until the mixture can coat the back of a spoon then remove from the heat. Now add the bourbon and dark rum and vanilla now chill and enjoy.
The holiday baking frenzy is in full swing. Get out your measuring cups and a mixing bowl -- with a few helpful tips and these fool-proof recipes, your baking endeavors are sure to be a delicious success.
Award-winning pastry chef Mindy Segal, owner of HotChocolate restaurant in Chicago, shares her favorite holiday recipe for Gingersnap Cookies. Five different spices, including a pinch of pepper and a generous dose of ginger, give these buttery little cookies a flavorful kick.
Coffee lovers will enjoy the Whole-Wheat Caramel Lattes. This thumbprint cookie has a rich dough with hints of coffee, a caramel filling and is topped with a chocolate-covered coffee bean.
Before the baking begins, here are some tips to help deliver tasty results:
* Baking is a science; the more accurate your ingredient measurements, the better your end product.
* Never use spreads or margarine to replace butter in a recipe. Spreads contain less fat and more water than butter and will not perform the same.
* Keep your cookie dough chilled in between baking batches. Only work with one small piece of dough at a time; keep remaining dough in the refrigerator.
* Prevent cookies from sticking to baking sheets by covering sheets with a layer of parchment paper or greasing the sheet with butter.
* Cookies turn out best when the dough is placed on cool cookie sheets.
* Store soft cookies in a container with a tight lid, and crisp cookies in a container with a loose lid.
Visit http://www.butterisbest.com/ for more baking tips and delicious holiday cookie recipes made with real butter. Here are some tasty recipes you may want to try:
Gingersnap Cookies (Makes 4 dozen cookies)
by Chef Mindy Segal
Ingredients:
1/2 cup (1 stick) plus 2 tablespoons butter, softened
1 1/4 cups dark brown sugar
1/4 cup molasses
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
2 3/4 teaspoons cinnamon, divided
2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon finely ground black pepper
1/2 cup sugar
Directions:
Preheat oven to 350 degrees F.
In a large bowl, cream butter and dark brown sugar; add molasses and beat until blended. Add egg and mix until combined.
Combine flour, baking soda, 3/4 teaspoon of the cinnamon and ginger, cloves, nutmeg and pepper in a separate bowl; add to butter mixture and mix well.
In a small bowl, combine remaining 2 teaspoons cinnamon and 1/2 cup sugar. Shape dough into 1-inch balls, then roll in cinnamon and sugar mixture. Place dough on parchment-lined cookie sheets.
Bake 10 minutes. Cool completely on a wire rack. Store cookies in an air-tight container at room temperature for up to one week.
Whole Wheat Caramel Lattes (Makes 3 dozen cookies)
Ingredients:
1 cup (2 sticks) butter, softened
2/3 cup sugar
1/4 cup café mocha instant coffee crystals
1 egg
1 teaspoon pure vanilla extract
1 1/4 cups whole-wheat flour
1 cup all-purpose flour
18 caramels
1 tablespoon heavy cream
42 chocolate-covered coffee beans
Directions:
Preheat oven to 350 degrees F.
In a large bowl, cream butter, sugar and instant coffee crystals together until light and fluffy. Add egg and vanilla; beat until blended. Combine flours in a separate bowl and add to butter mixture; mix well.
Shape dough into 1-inch balls, and place 2 inches apart on parchment-lined cookie sheets. Press thumb into cookie center. Bake 10 to 12 minutes until cookies begin to brown. Cool completely on a wire rack.
In a small saucepan over low heat, heat caramels and cream; stirring frequently. Using a teaspoon, drop melted caramel into each thumbprint, placing a chocolate-covered coffee bean on caramel immediately.
Store in an airtight container at room temperature for up to three days.
Courtesy of ARAcontent
How to Carve a Turkey. After hours of prepping and cooking your turkey, you’ll want to make sure that you carve it in a way so that it looks its best and you get the most meat from the bird.
With the Betty Crocker Christmas Cookbook, bringing the holiday spirit into your home has never been easier. From tasty recipes and entertaining essentials tocreative gift-giving and decorating ideas, this complete resource shows you howto add sparkle to the season (not stress!) and how to entertain with little fuss and lots of flair.
Plan wonderful menus with 250 tantalizing recipes, including classics suchas Roast Turkey and Do-Ahead Ravioli-Sausage Lasagna and variations. Make the holiday shine with Christmas Breakfast Crepes, Holiday Salad with Parmesan Fans, Merry Cherry Fudgies and more. Use the cocktail primer to make serving holiday beverages a snap, and surprise your guests with festive drinks like Merry Mimosas or nonalcoholic choices likeCinnamon Cider and Quick Cranberry Punch. Discover clever suggestions and how-tos in "Make-Ahead Magic,""Holiday Inspiration" and "New Twist" tips sprinkled throughout. They include special touches, time-savers and fun, creative serving ideas you can use all year long.
You'll also find two chapters packed with gifts you can make—for eating or for decoration. Turn your kitchen into Santa's Workshop and let the kids pitch in making cookies, candies and other goodies. Or choose from twenty-three fun craft projects and find unique packaging ideas to add extra pizzazz.
A Holiday Survival Guide and a Holiday Countdown Calendar help you with planning, organization and preparation so you can pull everything together smoothly and have time to relax and bask in the holiday glow with friends and family.
With a fresh, appealing design, beautifulcolor photos and illustrations and a comfortable, friendly style, this book will make you want to take your time and savor every page. So enjoy the Betty Crocker Christmas Cookbook—and have a wonderful holiday season!
Available at Amazon.com.
Sometimes we need a little inspiration when it comes to adding more vegetables to our plate. Thankfully for us, Mollie Katzen knows a thing or two about vegetables! On the 30th anniversary of her groundbreaking Moosewood Cookbook, Mollie presents just under 100 delicious vegetable side dishes in this delightful and beautiful cookbook. Whether you need an appetizer, a quick and easy snack for the kids, o