Crimson Cranberry Chutney

Chutney is a welcome accompaniment to holiday meats. This Crimson Cranberry Chutney would also make a pretty gift-in-a-jar

1 1/4 cups granulated sugar

1/2 cup orange juice

1 12 - ounce package cranberries (3 cups)
1 cup peeled, cored and chopped apples
1 cup golden raisins
1/4 cup packed brown sugar
2 teaspoons minced fresh ginger

• In a 3-quart saucepan, combine granulated sugar and orange juice. 
• Cook and stir over medium-high heat until sugar is dissolved. 
• Bring to boiling without stirring.
• Stir in cranberries, apples, raisins, brown sugar, and fresh ginger. 
• Return to boiling. 
• Reduce heat to medium and simmer, uncovered, for 5 minutes or until berries have popped and mixture starts to thicken, stirring occasionally. 
• Remove from heat and let stand until cool, about 30 minutes. 
• Cover and refrigerate for up to 3 days.
• Before serving, let stand at room temperature for 30 minutes

Recipe: Midwest Living

Slow Cooker Cranberry Orange Pork Loin

A great alternative to turkey at the holidays! Pork loin rubbed in brown sugar, garlic, rosemary, salt and pepper then wrapped in bacon and topped with cranberry sauce, orange juice, orange zest and dijon mustard. So tender and delicious...and defnitely on my Christmas week menu this year.

1 (3 to 4-lb) center-cut pork loin
1/4 cup brown sugar
1 tsp garlic powder
1 tsp dried rosemary
salt and pepper, to taste
10 slices bacon, uncooked
¼ cup whole cranberry sauce
1 Tbsp dijon mustard
2 Tbsp orange juice
1 tsp orange zest

• Combine brown sugar, garlic powder, rosemary, salt and pepper.
• Season pork loin with brown sugar mixture on all sides.
• Wrap bacon around pork loin and place in slow cooker.
• Mix together cranberry sauce, dijon mustard, orange juice and orange zest. 
• Pour over pork loin.
• Cover and cook on LOW 2½ to 3 hours, until the internal temperature is 145ºF.
• Remove pork from slow cooker and place on an oven-safe baking sheet.
• Place under the oven broiler for 2 to 3 minutes to crisp up the bacon..

Recipe: Plain Chicken

Chocolate Peppermint Cake Roll

4 eggs, separated
3/4 cup sugar, divided
3/4 cup Daisy Sour Cream, divided
1/2 cup all purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons powdered sugar
1/4 cup cold milk
4 tablespoons white chocolate instant pudding mix
1/4 teaspoon peppermint extract
1 cup frozen whipped topping, thawed
1/2 cup , plus 2 tablespoons crushed peppermint candies, divided
2/3 cup bittersweet chocolate chips
1/3 cup heavy whipping cream
2 teaspoons light corn syrup

• Heat the oven to 375 degrees. 
• Grease a 15x10x1-inch baking pan. 
• Line the bottom with parchment paper. 
• Grease the parchment paper. 
• In a large bowl, beat the eggs whites with an electric mixer on high speed until foamy. 
• Gradually beat in 1/4 cup of the sugar. 
• Beat until stiff peaks form. Set aside.
• In another bowl, beat the egg yolks on high speed for 5 minutes or until pale yellow and thick.
• Gradually beat in the remaining 1/2 cup sugar. 
• Beat in ¼ cup sour cream until blended. 
• Add the flour, cocoa powder, baking powder, baking soda, and salt on low speed until blended. 
• Beat on medium speed until creamy.
• Pour over the egg whites. 
• Fold in and stir until well blended. 
• Spread evenly in the pan.
• Bake for 12 to 15 minutes or until the center springs back when tapped. 
• Run a knife around the edges to loosen; let stand for 2 minutes.
• Meanwhile, lay a smooth kitchen towel on the work surface. 
• Sprinkle generously with the 2 tablespoons of powdered sugar. 
• Turn the cake onto the towel. 
• Remove the paper. 
• Spray another piece of parchment paper with cooking spray.
• Lay the sprayed side down over the top of the cake. 
• Loosely roll the paper-topped cake up in the towel. 
• Cool on a cooling rack until completely cooled (about 1 hour).
• In a medium bowl, beat 1/2 cup sour cream, milk, pudding mix and extract until thick and smooth. 
• Fold in the whipped topping and ½ cup crushed candy.
• Carefully unroll the cake and remove the paper. 
• Spread the filling over the cake. 
• Roll the cake over the filling without including the towel. 
• Place on a serving platter, seam side down and refrigerate while preparing the frosting.
• Place the chocolate chips in a small bowl. 
• In small saucepan, heat the cream until bubbles start to form around the edges. 
• Pour over the chocolate chips. 
• Let stand for 3 minutes. 
• Stir just until the chocolate is melted. 
• Stir in the corn syrup. 
• Let stand for 10 minutes or until the mixture is thick enough to spread.
• Cut long strips of waxed paper and tuck under the sides of the cake to protect the serving platter. 
• Spread the frosting over the top and sides of the cake. 
• Sprinkle with 2 tablespoons candy. 
• Refrigerate for 15 minutes or until the frosting is set enough to cut before serving. 
• Store loosely covered in the refrigerator.

Recipe: Daisy Brand

Peppermint Brownie Bars

Delicious brownie bars, filled with the flavors of both chocolate and peppermint

1 package (family-size) fudge brownie mix
2 1/2 cups confectioners’ sugar
1/2 cup (1 stick) plus 7 tablespoons butter, divided
1 1/2 tablespoons heavy cream
1 teaspoon McCormick® Pure Peppermint Extract
12 ounces semi-sweet baking chocolate, coarsely chopped
Crushed peppermint candies (optional)

• Preheat oven to 350°F.
• Prepare brownie mix as directed on package.
• Spread in greased foil-lined 15x10x1-inch baking pan.
• Bake 15 minutes or until toothpick inserted into center comes out almost clean.
• Cool in pan on wire rack.
• Meanwhile, beat confectioners’ sugar, 7 tablespoons of the butter, melted, cream and peppermint extract in large bowl until well blended and smooth.
• Spread evenly over cooled brownie.
• Refrigerate 30 minutes.
• Microwave chocolate and remaining 1/2 cup (1 stick) butter in large microwave bowl on HIGH 2 minutes or until butter is melted.
• Stir until chocolate is completely melted.
• Spread over top of chilled brownie.
• Sprinkle with crushed peppermint candies, if desired.
• Cut into bars.

Recipe:  Love from the Oven

Candy Cane Kiss Sugar Cookie Bars

Christmas just isn't the same without at least one batch of Sugar Cookies with Buttercream Frosting, but you may not feel like rolling out and cutting each cookie. So Sugar Cookie Bars come to the rescue. You still get a soft and chewy cookie, but with way less hassle.

 

1/2 c. unsalted butter, room temp.
1 c. sugar
1 tsp. vanilla
2 eggs
2 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. baking soda
25 chopped Candy Cane Kisses

Buttercream Frosting:
1/2 c. unsalted butter, room temp.
pinch of salt
1 tsp. vanilla
a few drops of red food coloring, opt.
2 c. powdered sugar
milk, only if needed

• Preheat oven to 375 degrees.  
• Cream together butter and sugar.  
• Mix in the vanilla.  
• Add the eggs, one at a time, beating after each addition.  
• Add 1 cup of flour, salt and baking soda and mix until combined.  
• Add the remaining 1 cup of flour and chopped Candy Cane Kisses 
• Mix until just combined.  
• Press dough into a greased 9x13-inch pan.  
• Bake for 14-15 minutes.  
• Cool completely.
• Meanwhile beat butter until creamy.  
• Add a pinch of salt, vanilla, red food coloring and one cup of powdered sugar 
• Mix until combined.  
• Add the remaining one cup of powdered sugar and mix until smooth and creamy. 
• Add a little milk, if needed, to reach desired consistency.  
• Spread over cooled sugar cookie bars.  
• Garnish with chopped candy canes or Candy Cane Kisses, if desired.

Recipe : Eat Cake for Dinner

Sugar-Dusted Macaroon Trees

This classic cookie takes on the shape of a snow-dusted evergreen. Festive and fun, these Easy Vanilla Sugar Dusted Macaroon Trees are such a treat.

2 1/2 cups finely shredded unsweetened coconut
3/4 cup granulated sugar
2 large egg whites, lightly beaten
5 teaspoons pure vanilla extract
Pinch of salt
Confectioners' sugar, for dusting

• Preheat oven to 350 degrees. 
• Combine coconut, granulated sugar, egg whites, vanilla, and salt in a large bowl
• Form 2 tablespoons of the mixture at a time into 2-inch-tall trees with your hands  
• Use your fingertips to make pointed tops. 
• Transfer each tree to a parchment-lined baking sheet, spacing them 1 inch apart.
• Bake until edges are golden and trees are firm, 12 to 14 minutes. 
• Let cool on baking sheet on a wire rack at least 15 minutes. 
• Cookies can be made up to 1 day ahead  
• Dust with confectioners' sugar just before serving.

Recipe: Martha Stewart

Festive New York-Style Cheesecake

This Cheesecake topped off with fresh raspberries, mint leaves, chocolate shavings and dusted with powdered sugar is just perfect for the holidays!

Crust:

2 Cups graham wafers finely crushed
1/4 Cup granulated white sugar
1/2 Cup butter melted

Filling:

5 8 oz packs cream cheese room temperature (use full fat, not reduced or fat free cream cheese)
1 Cup granulated white sugar
3 Tablespoons plain flour
5 large eggs
1/3 Cup heavy whipping cream
1 Teaspoon vanilla extract

Topping:

1 Cup heavy whipping cream
2 Tablespoon granulated white sugar
raspberries
Mint leaves
Chocolate shavings
Icing sugar for dusting

• Grease a 9 inch spring form pan. 
• Preheat oven to 350 degrees with rack in center of oven.
• In a medium sized bowl combine the graham wafer crumbs, sugar, and melted butter. 
• Press the crumbs evenly over the bottom and about 1 inch up the sides of the spring form pan. 
• Cover and refrigerate while you make the filling.
• For Filling:In bowl of your electric mixer place the cream cheese, sugar, and flour. 
• Beat on medium speed until smooth. 
• As you are mixing, scrape down the sides as needed. 
• Add the eggs, one at a time, beating well after each addition. 
• Scrape down the sides of the bowl. 
• Add the whipping cream and vanilla extract and beat until incorporated. 
• Remove the crust from the refrigerator and pour in the filling. 
• Place the cheesecake pan in the oven.
• Bake for 15 minutes and then lower the oven temperature to 250 degrees F 
• Continue to bake for about another 60-90 minutes or until firm and only the center of the cheesecake looks a little wet and wobbly. 
• The baking time can vary due to the differences in ovens, so make sure to check that the cheesecake is firm with only the center being a little wet and wobbly. 
• Remove from oven and place on a wire rack to cool.
• Let cool completely. 
• Refrigerate this cake overnight for best results.

Recipe: Julia's Cuisine

Maraschino Cherry Shortbread Cookies

Make these classic shortbread cookies with red bits of Maraschino cherries, and you will get a beautiful Christmas dessert. These colorful Christmas cookies are the simplest recipe to follow, and a sweet way to celebrate with your family!

1 cup unsalted butter- room temperature
1/2 cup powdered sugar
1/2 tablespoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup maraschino cherries-chopped(spread cherries on paper towel to drain well or you can use dried maraschino cherries)
2/3 cup chocolate chips

• Mix flour and salt, set aside.
• Cream 1 cup unsalted softened butter with 1/2 cup powdered sugar 
• Mix in vanilla.
• Add flour and salt mixture and mix until it starts forming larger clumps.
• Mix in chocolate chips and maraschino cherries.
• Form the dough into the log and press it well or it will crumble when you slice the cookies (the log should be about 2 inch thick) 
• Wrap it in the plastic wrap and chill in the fridge for at least 1-2 hour.
• Preheat the oven to 325 F and line baking sheet with parchment paper.
• Cut the log into 1/4 or 1/3 inch thick slices (if the slices crumbles, press it back together with your hands) 
• Place them onto baking sheet with one inch of space between.
• Bake the cookies 10– 15 minutes (until they just start to turn lightly golden brown on top)
• Let them cool for 5 minutes on a baking sheet before transfer them to a rack to cool 

Recipe : OMG Chocolate Desserts