You know peaches ‘n cream are a delicious pair, but have you tried orange juice and cream? Together they taste just like a creamsicle.
Orange Creamsicle Mimosas
Skip the boring beer this year—holiday parties deserve fun, festive drinks, like Christmosas and Jingle Juice. Whether you want a champagne, vodka, rum, or tequila base, we’ve got a drink for you.
Orange slices, for garnish
1/4 c. sugar, for rimming champagne flutes
1 c. orange juice
1 tbsp. heavy cream
1 bottle champagne, prosecco, or cava
Rim champagne flutes with an orange slice and dip in sugar. Set aside.
In a tall glass, stir together orange juice and heavy cream until combined. Pour into champagne flutes and top off with champagne.
Garnish with orange wedge.
Pecan Pie Martini
The only thing better than pecan pie is a pecan pie-flavored martini that’ll get you drunk.
These martini’s might look innocent, but trust us, they’re STRONG. If you’re looking for a slightly more tame holiday cocktail, check out another one of our favorites: our classic mulled wine.
6 oz. rumchata
6 creme de cocoa
3 tbsp. caramel, microwaved until pourable
1/4 c. toasted chopped pecans
Cool whip, for garnish
3 whole pecans, for garnish
Sprinkle of cinnamon, for garnish
- Place caramel and toasted chopped pecans on separate small shallow plates. Dip the rim of each glass first into caramel and then into chopped pecans to coat.
- Combine rumchata, creme de cocoa, and bourbon in a large cocktail shaker. Fill with ice and shake until cold, 30 seconds. Pour into martini glasses and top with a dollop of whipped cream, a whole pecan, and a sprinkle of cinnamon.
White Christmas Margaritas
Guarantee yourself a white Christmas this year.
Get the recipe from Delish.
1 (14-oz.) can unsweetened coconut milk
12 oz. silver tequila
8 oz. triple sec
1/2 c. lime juice
2 c. ice
1 lime, sliced into rounds for garnish
Lime wedge, for rimming glass
Sanding sugar, for rimming glass
Cranberries, for garnish
- Combine coconut milk, tequila, triple sec, lime juice and ice in a blender. Blend until smooth.
- Rim glasses with lime wedge and dip in sanding sugar. Pour into glass and garnish with lime and cranberries. Serve.
Holiday Cocktails To Put Some Extra Cheer In Your Season
Holiday Cocktails To Put Some Extra Cheer In Your Season
“This is everyone’s holiday favorite, even the busy cook’s, because it is so easy to make.”
See how to make soft, spicy gingerbread for the holidays.
This soft and spicy cake is flavored with molasses, ginger, cinnamon, and cloves. Serve it with fresh whipped cream!
*1/2 cup white sugar
*1/2 cup butter
*1 cup molasses
*2 1/2 cups all-purpose flour
*1 1/2 teaspoons baking soda
*1 teaspoon ground cinnamon
*1 teaspoon ground ginger
*1/2 teaspoon ground cloves
*1/2 teaspoon salt
*1 cup hot water
*Add all ingredients to list
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
- In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
- In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
- Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 375 calories; 11.2 g fat; 65.3 g carbohydrates; 4.4 g protein; 48 mg cholesterol; 435 mg sodium. Full nutrition
(This post has affiliate links)
Favorite Old Fashioned Gingerbread
Baking and decorating Christmas cookies has been a family tradition ever since I can remember. Everyone loves to decorate those sugar cookies that are shaped into stars, wreaths, snowmen, trees, angels, and bells. That’s why a Christmas Cookie Decorating Party is a great addition to your holiday plans.
You can invite friends and family to your Christmas Cookie Decorating Party or just have a party with your kids. At our house we keep it pretty simple, there’s more than enough of us to have a party, but we usually invite some of the neighborhood kids to join in the fun.
One thing we do is to make sure our cookies are egg, nut, and dairy free because my grandson Jett is allergic to all those things. I use a very simple allergen free Vegan Sugar Cookie recipe that’s so good everyone loves them. That way I don’t have to make vegan and non-vegan cookies for our Christmas Cookie Decorating Party. Believe me at this time of year time is very valuable! And baking just the vegan sugar cookies cuts my baking time in half!
Here are some tips to help you plan your Christmas Cookie Decorating Party, and my recipe for Vegan Sugar Cookies!
Bake your cookies ahead of time, you can even make them weeks before and freeze them. Just thaw them out to room temperature before your Christmas Cookie Decorating Party.
Schedule your party between meals; after lunch and before dinner. 3:00 pm is my usual time.
Set a time limit, you don’t need to have this party go on for hours; kids get bored and so do adults. 2 hours max is my ideal time frame.
Set out your frostings and decorations before guests arrive. It’s a good idea to place sprinkles and other small decorations in small bowls or even a muffin pan. The muffin pan compartments keep the decorations separated.
Place your frostings in frosting bags with tips for easy access. Keep them in a bowl tip down to avoid a mess. Or you can buy bottles of icing from the baking section at Walmart or other grocery stores, much easier and less messy!
Have everyone decorate their cookies on a paper plate, avoids big messes and cookies can easily be transported home if needed.
Vegan Sugar Cookies
1 Cup Earth Balance Vegan Butter or Shed’s Spread, softened
1 Cup Shortening
3 Cups Sugar
4 Tbs ground flaxseed softened in 3/4 cup water – place ground flaxseed in water and let it absorb the water until viscous
6 Tbs coconut milk (you can use soy milk if you prefer)
2 Tsp Vanilla
6 Cups All Purpose Flour
1 Tsp Baking Soda
1/2 Tsp Salt
Frostings & decorations
In a large mixing bowl using your dough hook cream together vegan butter, shortening and sugar until light and fluffy.
Beat in flaxseed mixture, coconut milk, and vanilla.
In a separate bowl mix together dry ingredients.
Gradually beat into vegan butter mixture.
Divide dough into 4 portions and shape each portion into disks.
Wrap each disk in plastic wrap and refrigerate overnight.
Pre-heat oven to 400°
Working with 1 disk at a time unwrap dough and smooth plastic wrap on countertop – you will roll on the wrap to avoid adding flour which makes the dough dry.
Roll dough into 1/8″ thickness.
Cut with cookie cutters into shapes you want.
Place 1″ apart on baking sheet covered with silicone baking mat.
Bake 5-7 minutes or until edges are lightly browned.
Remove from oven and place on cooling racks to cool completely.
At this point you can place cookies in freezer safe containers, be sure they’re sealed tight, and freeze. Or you can decorate them.
Asparagus is one of my favorite vegetables. It’s high in fiber, vitamins, and minerals; and low in calories and sodium. It’s a versatile vegetable that can be used as a side dish, appetizer, or as a main course ingredient, think stir-fry!
Here’s one of my favorite asparagus recipes. These Asparagus Pockets are tasty, easy, and look impressive. They’ll make a great appetizer at a party, specially during the holidays. They’re so easy to make, you can whip them out in less than an hour. Guests will think you spent hours preparing them!
Here’s my recipe, hope you love them as much as we do!
– 24 Asparagus tips – washed and trimmed to about 8” long
– 2 cans refrigerated crescent dough
– 1/2 shredded Parmesan cheese
– 1 Egg – beaten
- Pre-heat over to 375 degrees
- Prepare asparagus
- Unroll crescent dough – dough is pre-cut into 8 triangles and unroll as 4 sets of triangles together forming a rectangular piece
- Separate rectangles – Do not separate it into triangles – you should have 8 rectangles with a diagonal line scored from one corner to the other
- Press the scored line together to form a smooth rectangle
- Place 3 asparagus tips diagonally across the dough – from corner to corner
- Sprinkle about 1/2 tsp of cheese over asparagus
- Fold free corners over each other to form the pocket. Top and bottom of asparagus should peek out. Check picture above.
- Place each pocket on a parchment covered baking sheet.
- Brush each pocket with beaten egg.
- Bake in oven about 20 minutes or until dough is golden brown.
- Remove from oven and serve hot or warm.
- Makes 8 pockets.
What’s better than a chicken pot pie? A chicken pot pie topped with a flaky puff pastry!
Don’t you love it when you decide on what to make for dinner and you just so happen to have everything you need right in your very own kitchen? It’s rare, but it happened to me when I had a craving for chicken pot pie.
I started rummaging through my fridge, pantry, and freezer, and was amazed to find that I could pull this together without even running to the store. I found puff pastry leftover from my Peach Tarts, heavy cream from my Salted Caramel Oat Bars, and fresh thyme from my Slow Cooker Pot Roast.
- 1 package (17.3 ounces) frozen puff pastry, thawed
- 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon salt, divided
- 1 teaspoon pepper, divided
- 4 tablespoons butter, divided
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
- 1 teaspoon minced fresh sage or 1/4 teaspoon rubbed sage
- 1/2 cup all-purpose flour
- 1-1/2 cups chicken broth
- 1 cup plus 1 tablespoon half-and-half cream, divided
- 2 cups frozen mixed vegetables (about 10 ounces)
- 1 tablespoon lemon juice
- 1 large egg yolk
- Preheat oven to 400°. On a lightly floured surface, roll each pastry sheet into a 12×10-in. rectangle. Cut one sheet crosswise into six 2-in. strips; cut remaining sheet lengthwise into five 2-in. strips. On a baking sheet, closely weave strips to make a 12×10-in. lattice. Freeze while making filling.
- Toss chicken with 1/2 teaspoon each salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high heat; saute chicken until browned, 5-7 minutes. Remove from pan.
- In same skillet, heat remaining butter over medium-high heat; saute onion until tender, 5-7 minutes. Stir in garlic and herbs; cook 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in broth and 1 cup cream. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes.
- Stir in vegetables, lemon juice, chicken and the remaining salt and pepper; return to a boil. Transfer to a greased 2-1/2 qt. oblong baking dish. Top with lattice, trimming to fit.
- Whisk together egg yolk and remaining cream; brush over pastry. Bake, uncovered, until bubbly and golden brown, 45-55 minutes. Cover loosely with foil if it starts getting too dark. Let stand 15 minutes before serving.
Test Kitchen Tips
- For a crisper crust, bake on a rimmed baking sheet. Trim lattice to fit baking dish, then place on a parchment lined baking sheet. Bake at 400°. for 20-25 minutes. Then place on top of your hot filling before serving.
- Unless otherwise specified, Taste of Home recipes are tested with lightly salted butter. Unsalted, or sweet, butter is sometimes used to achieve a buttery flavor, such as in shortbread cookies or buttercream frosting. In these recipes, added salt would detract from the buttery taste desired.
- To make a fresh garlic clove easy to peel, gently crush it with the flat side of a large knife blade to loosen the peel. If you don’t have a large knife, you can crush the garlic with a small can. The peel will come right off.
- Check out 11 of our most genius crumb crust ideas.
1 serving: 523 calories, 25g fat (10g saturated fat), 118mg cholesterol, 768mg sodium, 42g carbohydrate (4g sugars, 6g fiber), 30g protein.
For more recipes click her..!
Puff Pastry Chicken Potpie