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Holiday Recipes


‘Tis the season to savor simplicity and joy in the kitchen. Dive into the magic of the holidays with a collection of simple holiday recipes that bring the festive spirit to your table without the stress. Cheers to creating moments of warmth and deliciousness with recipes that keep it simple and splendid!

Homemade Irish Cream
1 can (12 ounces) evaporated milk
1 cup heavy whipping cream
1/2 cup 2% milk
1/4 cup sugar
2 tablespoons chocolate syrup
1 tablespoon instant coffee granules
2 teaspoons vanilla extract
1/4 teaspoon almond extract
Each serving:
1/2 cup brewed coffee
1 ounce Irish whiskey, optional
1. In a blender, combine the first eight ingredients; cover and process until smooth. Store in the refrigerator.
2. For each serving, place coffee in a mug. Stir in 1/3 cup Irish cream and if desired, Irish whiskey. Heat mixture in a microwave if desired.

Easy Chocolate Mousse
1 1/2 cups heavy whipping cream
1/4 cup cocoa powder (Dutch preferred), sifted, use 1/3 cup for dark chocolate flavor
1/2 cup powdered sugar, use 1/4 cup for dark chocolate flavor
1/4 teaspoon almond extract, optional
1. In a chilled mixing bowl, begin whipping cream. Whip until frothy and slightly thicken.
2. Add powdered sugar and cocoa powder. Carefully mix until soft peaks form.
3. Add almond extract if desired. Whip until stiff peaks form.
4. Spoon into plastic bag or piping bag with piping tip. Pipe into serving bowls or glasses.
5. Enjoy immediately or refrigerate until ready to serve.

Orange Baked Ham
1 (14 to 16-pound) fully cooked, spiral-cut smoked ham on the bone
6 garlic cloves
8 1/2 ounces orange marmalade
1/2 cup Dijon mustard
1 cup light brown sugar, packed
1 orange, zested
1/4 cup freshly squeezed orange juice
1. Preheat the oven to 350 degrees. Place the ham in a heavy roasting pan.
2. Mince the garlic in a food processor fitted with the steel blade. Add the marmalade, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature.

Red Cabbage Salad
4 tablespoons olive oil
3 tablespoons apple cider vinegar
1 tablespoon apple juice OR more vinegar
2 teaspoons whole grain Dijon mustard
1 teaspoon smooth Dijon mustard
1 teaspoon honey
salt & pepper to taste
6 cups shredded red cabbage
1 large carrot peeled and coarsely grated
1 large apple cored and diced
1/3 cup pecans chopped
1. Combine dressing ingredients in a measuring jug and whisk until combined.
2. Place cabbage in large bowl and add dressing. Massage dressing into cabbage, then set aside for 10-15 minutes.
3. Once cabbage is ready, add carrot, apple and pecans. Check for seasoning and adjust olive oil, vinegar, salt and pepper to taste. Serve immediately.

Peppermint Rice Krispies Treats
1/4 cup salted butter
1 (10.5 ounces) package miniature marshmallows
1/2 teaspoon peppermint extract
6 cups Rice Krispies cereal
1 3/4 cups white chocolate chips or milk chocolate chips
1/4 cup crushed peppermint candy canes
1. Butter a 13" x 9" baking dish, set aside.
2. Melt butter over low heat in a large non-stick saucepan.
3. Add marshmallows and stir constantly, until all of the marshmallows have melted.
4. Remove from heat and stir in peppermint extract.
5. Gently fold in Rice Krispies cereal until mixture is evenly coated.
6. Pour mixture into buttered baking dish, and with a greased spatula evenly spread and gently press mixture into pan, set aside.
7. Melt chocolate chips in a microwave safe bowl on 50% power in 30 second intervals until melted and smooth, stirring after each interval.
8. Evenly spread melted chocolate over Peppermint Rice Krispies Treats. Sprinkle with crushed candy canes.
9. Cover dish with plastic wrap and allow chocolate to harden in refrigerator about 30 minutes before cutting into squares.

Coconut Rum Balls
1 11-ounce box vanilla wafers (or chocolate cookie wafers)
2 cups pecans
3/4 cup powdered sugar
1/4 cup high-quality cocoa
1/2 cup dark coconut rum
3 tablespoon light corn syrup
1 cup flaked coconut, for rolling
1. Put the flaked coconut in a food processor and process until it's fine. Set the coconut aside in a shallow dish for rolling later.
2. Place the wafers and nuts in the food processor (no need to clean it out first). Process until they're the size of large crumbs.
3. Pour the wafer/nut mixture into a large bowl and add the powdered sugar and cocoa. Stir to combine.
4. Add the corn syrup and rum, stir to combine. You may have to get in there with your hands to make sure it's evenly combined.
5. Using your hands and a small cookie scoop, roll the mixture into balls (a tablespoon or so each, although you can make them any size you like). Roll each ball in the reserved coconut.
6. Store in an air-tight container and give them at least one day for the flavors to develop, preferably 2-3 days if possible.