Holiday

Cookbook
2024 Edition
 “We should just be thankful for being
together. I think that’s what they mean by
Thanksgiving, Charlie Brown.”
Marcie, A Charlie Brown Thanksgiving
 Holiday Memories

Search For Tomorrow – 1955 Addams Family Values – 1993

Pinky and the Brain – 1995 Friends – 1998

Holiday movies to watch
Marla’s Tuscan Chicken
Ingredients
❈ Chicken * I prefer to use thigh meat
❈ Flour
❈ Italian Seasoning, Red Chili Flakes, Dried Oregano, Thyme, Fresh Basil
❈ Olive Oil
❈ Garlic
❈ Chicken Stock
❈ Heavy Cream
❈ White Wine
❈ Sundried Tomatoes
❈ Mushrooms

Start with browning your seasoned chicken in 2 tablespoons of olive oil. You can
season to your liking with Italian seasoning. I also like to use a little Cajun seasoning
for an additional kick. .. After the chicken is browned remove from pan begin a
blonde roux by using the chicken drippings in the pan, add 3 tablespoons of flour
(roux should be a light peanut butter color). I then like to add a teaspoon of the oil
from the sundried tomatoes to the roux along with minced garlic. Once the roux is
completed, add 2 cups of chicken stock and 2 cups of heavy cream. Next add the
chicken back to the pan with roux and add in a half cup of white wine (reduce until
you can no longer smell the alcohol). Add in the chili flakes, mushrooms, dried
oregano, sundried tomatoes, fresh basil and thyme. Allow to cook for 30
minutes. Add in any additional seasonings of your preference. Enjoy over mashed
potatoes..

Submitted by Marla Granger Morris

Southern Collard Greens
Ingredients
◆ 2 - 3 medium smoked ham hocks
or 2 pounds smoked pork neck bones
◆ 5 pounds of collards
or several large bunches (If you can't get them fresh, frozen will do.
◆ 2 teaspoon of salt

My favorite way to cook collard greens is very simple. I take 2 or 3 smoked ham
hocks and put them in a large (6 quart) pot of water. Bring the water to a rolling
boil and let it boil for about 1 1/2 hours. Add more water as it boils down. The
idea is to boil the ham hocks until they begin to fall apart. You should always
cook pork very thoroughly and use proper food handling techniques. You want
the ham hocks to be falling apart before you add the collard greens.

Take the collard greens and separate the leaves (if fresh) . Now rinse each leaf
individually under cold running water. After you rinse the collard greens
thoroughly, stack several leaves on top of each other. Roll these leaves
together. Then slice the leaves into thin strips using a cutting board and large
knife. Rolling them together speeds up the process as you are slicking through
several leaves at once.

Next, add your collard greens to the pot. Since this is a lot of collards, you will
need to add them until the pot is full. Then allow them to wilt as they cook -
then add more. Add your salt, cover and cook for thirty minutes on medium
heat. Stir every few minutes to distribute the smoked meat taste evenly. Taste
to confirm they are the tenderness you prefer. Serve with your favorite meat
dish such as chitterlings. Eat the ham hocks or neck bones right along with the
collards.

If you used frozen collards, simply pour them - frozen - right from the package
to the pot.

If you use smoked neck bones, they usually don't take as long to cook as ham
hocks.
Submitted by Amy Williams
spanish bean soup

Ingredients
✿ 1 small bag of dry garbanzo beans (chickpeas)
✿ 1 lb. potatoes, diced ¾-1 inch
✿ 1 large onion, diced
✿ 1 tbs. minced garlic
✿ 2 packets of dried chorizo, sliced thin (coins style)
✿ 1 lb. cubed ham
✿ 4 cups of chicken broth
✿ ½ tsp. salt
✿ 1 tsp. pepper
✿ 1 tsp. cilantro-dried
✿ 1 tbs. parsley-dried
✿ 1 tsp. paprika
✿ 1 tsp. thyme-dried
✿ 1 pinch of saffron
✿ 1 tbs. Italian seasoning
✿ ½ tsp. celery flakes
✿ Water to cover all ingredients to approximately 3 inches above

Soak beans overnight, put all ingredients in pot and bring

to boil. Let boil for 20-25 mins, then reduce heat to a
gentle boil, cover and let cooking continue for about an
hour. After an hour check beans for tenderness. If beans
are not soft continue cooking for 1 additional hour.

Submitted by Holly Farias

CARAMEL APPLE TRIFLE
• 1 loaf of butter poundcake (precooked/frozen-thawed) Submitted by Holly Farias

FOR THE APPLES:

• 6 cups chopped Granny Smith apples
• 1 lemon for juicing on the chopped apples (prevents them from browning)
• ½ cup packed brown sugar
• 4 tbs salter butter
• 1 tbs cinnamon

FOR THE CHEESECAKE FILLING:

• 16 oz cream cheese (room temp)
• 4 tbs salted butter (room temp)
• 1 ½ cups powdered sugar
• 1 tsp. vanilla extract
• 2 cups cold heavy cream

OTHER LAYER:
• 1 ½ cups of caramel sauce (I use store bought)
• 1 1/3 cups of chopped and toasted pecans

Cut the pound cake into cubes and set aside.

PREPARE THE APPLES:

1. Peel and core apples and chop into bite sized pieces and squeeze lemon juice on them as you go.
2. In a pan with high sides, add sugar, butter and cinnamon.
3. Cook over low-medium heat for about 2 mins stirring frequently until butter is melted
4. add apples
5. Continue to stir and cook for about 12-14 mins until apples are softened but not mushy
6. set aside to cool

PREPARE THE CHEESECAKE FILLING:

1. In a stand mixer blend the cream cheese and butter together for about 1 minute or until smooth.
Slowly add the powdered sugar and vanilla and blend for approximately 1 additional minute or
until smooth.
2. Add the heavy cream in ¼ cup increments until the mixture is fluffy and smooth.
3. Refrigerate until you assemble the trifle

ASSEMBLE THE TRIFLE:

1. Place half of the pound cake cubes in the bottom of the dish.
2. Top with 1/3 of the cheesecake mixture, then top with half of the cooked apples, then 1 cup of the
caramel sauce followed by ½ cup of the pecans.
3. Repeat with the second half of the pound cake, 1/3 of the cheesecake mixture, the remaining
apples and 1/2 cup of the pecans.
4. Top with remaining cheesecake mixture then drizzle with the remaining caramel and pecans.
5. Store in fridge until ready to serve
Creamy Garlic / Parmesan
Mushroom Gravy

Ingredients
✦ 2 tbs butter
✦ 1 tbs olive oil
✦ 4 oz white mushroom (whole small)
✦ 4 oz baby bella sliced
✦ 2 cloves minced garlic
✦ ¾ cup heavy cream
✦ ¼ cup grated parmesan
✦ 2 oz of soften cream cheese
✦ 1 tsp Italian seasoning, all-purpose seasoning
✦ ½ tsp salt & ¼ pepper or to taste
✦ Fresh chopped parsley for garnish

On medium heat, use medium sized skillet and add butter and
olive oil. Add mushrooms and garlic and sauté until tender.

Add heavy cream, parmesan, cream cheese, Italian seasoning, salt

and pepper and other seasoning.

Stir with the mushrooms and heat until sauce is bubbly and
smooth.

Submitted by Jena LaFrance

 Seafood pasta salad

Ingredients
➡ 16 oz tri-colored spiral noodles.
➡ 8 oz crab meat, cubed.
➡ 12 oz salad shrimp (cooked, no shell)
➡ 4 oz chopped black olives
➡ Around 30 oz of mayo (depends on your preference for
creaminess)

Season to taste – salt, pepper, adobo, paprika, onion and

garlic powder.

Boil noodles (al dente).

Add all ingredients and mix with a large spoon, then serve
hot or cold.

If you make it the day prior to serving, you will need to add
more mayo.

Submitted by Jena LaFrance

Southern Butter Pecan Cake
Moist Southern Butter Pecan Cake loaded with pecans and frosted with a pecan brown sugar cream cheese
frosting!
INGREDIENTS

TOASTED PECANS CAKE

▪ 1½ cup pecan chips ▪ 2 cups all-purpose flour
▪ 3 tablespoons unsalted butter melted ▪ 1½ teaspoons baking powder
▪ ½ teaspoon cinnamon ▪ ¼ teaspoon salt
▪ 1½ cups granulated sugar
BROWN SUGAR CREAM CHEESE FROSTING ▪ ½ cup light brown sugar packed
▪ 8 oz cream cheese, room temperature ▪ 12 tablespoons unsalted butter
▪ 4 tablespoons unsalted butter, room temperature room temperature
▪ ½ cup fresh light brown sugar (soft, with no lumps) ▪ 2 eggs
▪ ½ teaspoon vanilla extract ▪ 1 egg yolk
▪ ½ teaspoon maple extract ▪ 1½ teaspoon vanilla extract
▪ salt, pinch ▪ ½ teaspoon maple extract
▪ 2½ cups powdered sugar ▪ ½ cup sour cream
▪ ½ cup buttered pecan chips ▪ 1 cup whole milk
INSTRUCTIONS
1. Preheat oven to 350. Generously grease 2 9-inch cake pans with shortening and lightly dust with flour.
Set aside.

Prepare the Pecans

1. In a large bowl, toss pecan chips with melted butter and cinnamon.

2. Place in a single layer on a baking sheet and bake at 350 for 6 minutes, flipping halfway. Pecans should
be fragrant & slightly crunchy when removed from the oven. They will become crunchier as they cool.

3. Let pecans cool on the pan once cooled, removed 1/2 cup of pecans, and blend in a food processor until
creamy. Set aside until ready to use.
Make the cake!
1. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
2. In a large bowl, cream together granulated sugar, brown sugar, and butter.
3. Mix in eggs and egg yolk.
4. Mix in vanilla extract, maple extract, and sour cream.
5. Mix the dry ingredients into the wet ingredients, alternating with the milk.
6. Once batter is combined and fluffy, stir in the pecan butter and 1/2 cup of the butter pecan chips
(reserve the other ½ cup for the frosting)
7. Pour batter evenly into prepared pans and bake for 25-28 minutes or until a toothpick inserted into the
center comes out clean (may need more or less time so check on it at the 25-minute mark)
8. Allow the cakes to cool in the pan until the pans are cool enough to touch, and then carefully, remove
them from the pans and allow them to cool completely on a cooling rack.
Make The Frosting
1. In a large bowl, cream together cream cheese, and butter.
2. Add brown sugar and mix until fluffy and light. (The brown sugar should be completely mixed in and
creamy without a gritty texture)
3. Mix in vanilla extract, maple extract, and a pinch of salt.
4. Gradually mix in powdered sugar until frosting is smooth and creamy.
5. Frost cooled cakes.
Submitted by Bryan Williams
 Baked Mac n Cheese
Preparation Cooking: 35 minutes
Total Time: 45 minutes
Servings: 6

Ingredients:
❖ 3 cups elbow macaroni (uncooked)
❖ 1 ½ cup milk
❖ ½ cup heavy whipping cream
❖ 1 cup Colby & Monterey Jack cheese (shredded)
❖ 6 oz Velveeta (shredded)
❖ 8 oz cream cheese
❖ 6 oz sharp cheddar
❖ 1 cup smoked cheddar – for topping
❖ Salt, pepper, garlic herb seasoning, onion powder, paprika – to taste.
❖ 2 eggs.

Pre-heat oven to 350˚ F. Cook macaroni al dente or a little under. DO NOT

OVER COOK. Drain and set aside. Combine milk, heavy whipping cream,
all cheese (except smoked cheddar topping). Season to taste, then add
eggs and mix.

Add macaroni to a 9x9 baking dish. Pour in milk/cheese mix; evenly

distribute. Top with shredded smoked cheddar.

Bake 35 – 45 minutes.

Let cool for 10 – 15 minutes or until fully set.

Substitutions: Kinders Garlic Herb & Caramelized Onion.

Submitted by Jena LaFrance

 Homemade Salsa
Ingredients:
▶ Jalapenos
▶ Onions
▶ 2 cans tomatoes
▶ salt, sugar and cumin

1.) In food processor place jalapenos and onions.

2.) Process for just a few seconds.
3.) Add both cans of tomatoes, salt, sugar, and cumin.
4.) Process all ingredients until well blended but do not puree.
5.) Place in covered container and chill.
6.) A couple of hours of chilling will help blend and enrich the flavor.
7.) Serve with your favorite thin corn tortilla chips.

Submitted by Ashley Adkins

 TACO SOUP
Ingredients:
• Ground beef – use lean ground beef for best results. I go for 85% or 90% Angus.
• Olive oil – this is used to help brown the beef.
• Yellow onion and garlic – red onion can be substituted.
• Jalapeno – if you want to make it mild, I’ve also made it with 1/3 cup chopped bell
pepper instead.
• Canned diced tomatoes with green chilies – alternately you can just use 2 cans of
tomatoes and add 1 (4 oz) can diced green chilies if that’s what you have on hand.
• Low-sodium beef broth – chicken broth will work fine too.
• Tomato sauce – in a pinch you can make your own by mixing 1/3 cup tomato paste with
2/3 cup water (tomato sauce does have added seasonings like garlic powder and
onion powder but we already add those flavors here).
• Chili powder, cumin, paprika, oregano, salt and pepper – these spices add that classic
taco flavor. If you’d like you can bloom them first buy sautéing with the garlic for a hint
of deeper flavor.
• Dry ranch dressing mix – so this ingredient I don’t normally use anymore but since this
is an old recipe that readers have loved I didn’t want to alter it. If you’d like to make it
how I do now, then add 1/3 cup chopped cilantro and 1 Tbsp lime in at the end
instead of using the dressing mix.
• Frozen corn – I love to use fresh corn in the summer instead of frozen. If using fresh add
it during the last 10 minutes of cooking.
• Canned black beans and pinto beans – when I don’t have pinto beans I use great
northern beans. Or you could just use 2 cans of black beans.
• Toppings – this taco soup is just like a taco, load it up how you like. I always serve it with
lot of crumbled tortilla chips, cheese and sour cream – then an avocado too if I’ve got
one.

Prepare:
• Cook ground beef in a large pot along with chopped onion, crumbling and stirring
occasionally until browned and adding jalapeno and garlic during last few minutes of
browning. Drain excess fat (I use tongs and paper towels to soak it up).
• Stir in tomatoes with chiles, beef broth, tomato sauce, chili powder, cumin, paprika,
oregano, ranch dressing mix and season with salt and pepper to tastes.
• Cover pot with lid and simmer 30 minutes, stirring occasionally.
• Add in corn, black beans and pinto beans and cook until heated through.
• Add 1/2 cup water to thin soup if desired. If using cilantro and lime add it now.
• Serve warm topped with desired toppings.

SUBMITTED BY ASHLEY ADKINS

 Cowboy Queso Dip
Ingredients:
▪ ½ lb. ground beef
▪ Salt and pepper, to taste
▪ Pinch of Red Pepper Flakes or sliced jalapenos, optional
▪ ½ cup Pepper Jack cheese, shredded
▪ 16 oz Velveeta cheese, cubed
▪ 1 14.5 oz. can Rotel Tomatoes, partially drained
▪ 1 cup black beans, drained and rinsed
▪ ¼ cup red onion, finely diced
▪ ¼ cup fresh cilantro, chopped

1.) Cook and crumble the ground beef over

medium-high heat in a large, high-walled skillet.
Drain any grease once cooked through.

2.) Reduce heat to medium-low. Add in the cheese

and let it melt, stirring occasionally.
3.) Once the cheese is melted, stir in the beans, red
onions, and cilantro.

4.) Add the tomatoes.

5.) Let it continue to heat through for about 5
minutes, then serve!

Submitted by Tamika Bailey

 Au Gratin Potatoes
Ingredients
✤ 4 potatoes
✤ 1 cup milk (I use heavy whipping cream)
✤ ½ cup of water
✤ 1 cup cheese
✤ Salt and pepper
✤ Bacon bits (optional)
✤ 1 tsp butter

Prep Your Pan:

Preheat the oven to 375 degrees F and grease a 2-quart square or casserole
dish, or an 8×12 baking dish.

Add Your Potatoes:

Place sliced potatoes in dish and add water then cover with foil, cook until
potatoes are soft.

Make Your Creamy Sauce:

Melt butter, add milk and then cheese in a pan. Once it’s nice and thick
you’ll add seasonings.

Cover Those Potatoes & Bake:

Pour the sauce evenly over the potatoes then cover with foil and bake!

More Cheese, Bake & Serve:

After they’ve baked for about 30 minutes ,sprinkle with more cheese and
bacon bits and bake again until nice and golden brown on top and potatoes
can be pierced with a fork.

Submitted By Tamika Bailey

 Pozole Verde
Iredients
➤ 2 Chicken Breasts
➤ 5 Slices Bacon Chopped
➤ 10 Tomatillos Skin removed and rinsed
➤ 4 Cups Chicken Broth from cooking the chicken or store bought.
➤ ½ Garlic Head
➤ 5 Cloves of Garlic
➤ ½ Onion
➤ ¼ bunch Cilantro
➤ 3 Bay leaves
➤ 1 Jalapeno Optional Garnishes
➤ ½ 105 oz can of Hominy
➤ Cabbage Chopped
➤ Salt To taste for cooking chicken and salsa verde
➤ Radish Sliced
➤ 5 Peppercorns
➤ 1 tsp dried thyme ➤ Tortilla Chips
➤ Mexican Crema
➤ 1 tsp dried oregano
➤ Cilantro Chopped
➤ 1 clove
➤ Panela Cheese
➤ 1 cup spinach
➤ Dried Oregano
➤ ½ bunch radish leaves
➤ Salsa verde

Instructions
➤ Cook the chicken breasts in 6 cups of water with salt, bay leaves, 1/2 head of garlic, 1/4 onion, and
oregano. Boil until cooked (around 20-30 minutes).
➤ Once cooked, remove the chicken breasts and cool before shredding and setting aside.
➤ Strain the resulting chicken broth and set aside. Dispose of the other ingredients that were cooked
with the chicken. You can use store bought chicken broth if you would prefer, but the chicken broth
from making the chicken will have a better flavor.
➤ Cook the bacon in a frying pan, drain the fat, and set aside.
➤ In a large pot, add the bacon, the rinsed hominy, and the chicken stock and cook over medium-low
heat.
➤ Sautee 1/4 onion, 5 cloves of garlic, peppercorns, thyme, oregano, the clove, and the jalapeno
(optional) for 3-5 minutes.
➤ Add the above ingredients to a blender with the tomatillos, spinach, radish leaves, and cilantro and
blend until smooth. Add to a frying pan with 1 tsp of olive oil and sauté for approximately 5 minutes.
➤ Add the above ingredients and the shredded chicken to the pot with the bacon, hominy and
chicken stock and add salt to taste. Bring to a boil for about 15 minutes.
➤ Serve hot with garnishes

Submitted by Sylvia Ramirez Diaz

 Submitted by
Butterfinger Ashley Adkins

Ice Cream
Cake
Ingredients:
■ Ice Cream Sandwiches
■ Buttefingers crushed up
■ Chocolate Syrup
■ Cool Whip

■ Line a glass casserole dish with ice cream sandwiches

■ Ice the top of the ice cream sandwiches with cool whip
■ Sprinkle crushed butterfingers on top
■ Drizzle Hershey's syrup on top of the butterfingers
■ Freeze for 2 hours and serve
 Pistachio Pudding

Ingredients
• 1 small container cool whip
• 1 box instant pistachio pudding
• 1 small can crushed pineapple in juice
• 1 cup mini marshmallows
• Chopped pecans to taste

Mix all together, include juice from pineapple, chill.

Serves 8 – 10 people.

Submitted by amber clemons

Apple-Cranberry Stuffing
Submitted by Lisa Townsend

Ingredients
• 1 (16 oz) loaf dense country white bread, cubed (about 14 cups)
• ¾ cup salted butter
• 2 medium onions, chopped
• 4 stalks celery, chopped
• 3 small Gala apples, chopped
• 1 tsp dried sage
• 1 tsp dried thyme
• ½ tsp kosher salt
• 4 cups low-sodium chicken broth
• 1 cup dried cranberries
• 1 cup fresh parsley, chopped

Directions
• Spread out the bread cubes on 2 baking sheets, loosely cover, and let dry out for 24 to
48 hours.

• When you’re ready to cook, preheat the oven to 375˚F.

• In a large Dutch oven, melt the butter over medium heat. Add the onion and celery
and cook, stirring occasionally, until the onions begin to soften, about 5 minutes. Add
the apples and cook, stirring occasionally, until they begin to soften, about 5 minutes
more. Add the sage, thyme, and salt, and stir to combine.

• Add 3 ½ cups of broth to the Dutch oven. Bring it to a simmer and cook until the
apples are just tender, 6 to 7 minutes. Remove from the heat. Add the dried
cranberries, then stir in the bread cubes and toss until the bread is evenly soaked,
adding the remaining ½ cup of broth, if needed. Stir in the parsley.

• Transfer to a 13-by-9-inch baking dish. Bake, uncovered, until golden brown and
crisp on top, 35 to 40 minutes. Let rest for 20 minutes before serving.
 Norwegian Surkal
Submitted by Mark Iversen
Ingredients
• 6.5 cups green cabbage , about 1 medium sized cabbage,
finely shredded
• 1.5 tbsp olive oil
• 3 tsp kosher salt, I use Morton's Kosher salt
• 3 tsp sugar
• 1 tbsp caraway seeds , whole, not ground
• 3 cups water
• 1 cup low sodium vegetable broth
• 1/4 cup white rice vinegar

Prep
Start by washing and drying a medium sized green cabbage. Trim the stem and cut the cabbage
in half. Then cut each half into 3 or 4 wedges and remove the core/stem.

Then finely chop the cabbage into thin ribbons and set aside.

Cook
In a large pot (choose one that has a lid that fits on top) set the heat to medium high and add in
the olive oil, cabbage, water, broth, salt, sugar, caraway seeds, and vinegar.
Bring to a boil.

Once boiling, lower the heat (about a 2 out of 10) and cover with a lid. I keep it slightly ajar, so it
doesn't boil over.

Cook for 2 hours, stirring occasionally. After about 10-15 minutes you should be able to move the
lid so that it's covered completely and just check back every 20-30 minutes to give it a stir.

My grandmother made this back in Norway when my dad was a kid and it’s been the Christmas
Eve dinner my entire life. This with pork ribs, potatoes and other dishes. This isn’t exactly how my
mom makes it now, but similar. My mom starts in the morning, and it cooks all day.
 marshmallow stuff

This is a recipe for kids (well any age, really) that is just a quick, sweet
dish to eat. My grandma would just put it together for us kids and it
brings back so many memories of my grandparents. It’s become a
comfort food for me.

ingredients
■ 24 – 32 oz yogurt, lemon or plain. Greek or Regular.
■ 1 bag of fruit-flavored small marshmallows. (not plain)
■ Coconut, shredded (optional).

directions
■ In a bowl, mix all together.
■ For the best results, put in fridge for a few hours. The
marshmallows will soften a lot and will have a smooth-like
texture, and the flavors really mix.

submitted by mark iversen

 SWiSS VEGETablE MEDlEY
This recipe is one where you just go by taste. If you love cheese, you can add as much
as you’d like. The cheesier the better. Great side dish that is made at every family
occasion; birthdays, Christmas, Thanksgiving, Easter.

iNGREDiENTS
■ 2 – 3 16 oz frozen mixed vegetables (broccoli, cauliflower and carrots)
■ 2 16 oz sour cream
■ 3 cans Campbell’s Cream of Mushroom soup
■ 3 8 oz Swiss cheese, shredded (you can buy pre-shred, but we always use block of
Tillamook Swiss Cheese and grate ourselves.
■ 2 6 oz of French’s Crispy Fried Onions. One for recipe and the other to munch on as you
cook.

DiREcTiONS
■ Pre-heat oven to 350˚F.
■ Thaw frozen vegetables and shred cheese.
■ Mix vegetables, sour cream, Cream of Mushroom soup, half the cheese and some fried
onions (to your taste).
■ Put in a baking dish and set in oven, covered with foil.
■ Cook 60 minutes.
■ Take out of oven and put the remainder of cheese on top as well as some fried onions.
■ Return to oven until cheese is fully melted.

SUbmiTTED bY maRK ivERSEN

Sausage StufFing
Ingredients
★ 1 stick unsalted butter, plus more for the dish
★ 1 lb. loose Sage sausage (or use links and remove the casings)
★ 2 onions, chopped
★ 4 stalks celery, chopped
★ 1 tablespoon chopped fresh sage
★ 1 tablespoon chopped fresh thyme
★ 2 ½ cups low-sodium chicken broth
★ Kosher salt and freshly ground pepper
★ 2 large eggs
★ ½ cup chopped fresh parsley
★ 2 loaves of Bread, torn up, any type will do.

Preheat the oven to 350°. Butter a 3-quart baking dish. Melt 6 tablespoons
butter in a large wide pot over medium-high heat. Add the sausage and cook,
breaking up the meat, until no longer pink, 3 to 5 minutes. Add the onions,
celery, sage and thyme and cook, stirring occasionally, until the vegetables are
softened, about 5 minutes. Add the chicken broth, 1 teaspoon salt and a few
grinds of pepper. Bring to a boil, then remove from the heat.

Whisk the eggs and parsley in a large bowl. Add the bread cubes and sausage-
broth mixture and toss until evenly combined. Transfer to the prepared baking
dish, dot with the remaining 2 tablespoons butter and cover with foil.

Bake the stuffing until hot, about 30 minutes. Uncover and bake until golden
brown, 20 to 30 minutes. Let cool at least 15 minutes before serving.

Submitted by Amy Williams

DRINKS …
FOR THE ADULTS
 Glögg
Swedish mulled wine

Ingredients
☆ 12 cardamom pods, lightly crushed
☆ 5 whole cloves, lightly crushed
☆ 1 (3") cinnamon stick, broken into large pieces and lightly crushed
☆ 1 ½ tsp. grated fresh nutmeg
☆ 1 (750-ml.) bottle dry red wine
☆ 1 cup packed light or dark brown sugar
☆ 1 cup Marsala
☆ ½ cup white rum
☆ Peel of 1 orange, no pith, plus 8 strips orange zest for serving
☆ 2 Tbsp. thinly sliced fresh ginger
☆ ½ cup raisins, divided
☆ ¼ cup slivered almonds, divided

Step One
In a large, heavy pot over medium heat, toast cardamom, cloves, cinnamon, and
nutmeg, stirring occasionally, until fragrant, about 2 minutes. Add red wine,
brown sugar, Marsala, rum, orange peel, and ginger. Bring to a simmer over
high heat, then reduce heat to medium to maintain a subtle yet steady simmer,
stirring occasionally, until sugar is dissolved, 12 to 15 minutes. Remove from
heat and let steep at least 1 hour or up to 4.

Step Two
Strain mixture through a fine-mesh strainer, then return to pot. Add 1/4 cup
raisins and 2 tablespoons almonds and cook over low heat, stirring occasionally,
until raisins are plumped, about 5 minutes.

Step Three
Divide glögg among mugs. Top with remaining 1/4 cup raisins and 2
tablespoons almonds and orange zest.
Cranberry-Apple Sangria
Ingredients
☆ ½ cup brandy
☆ ½ cup whole cranberries, plus more for serving
☆ ¼ cup finely chopped apples, plus more, thinly sliced, for serving
☆ 2 tbsp light brown sugar
☆ 2 – 3 (3”) cinnamon sticks, plus more for serving
☆ 1 (750-mL) bottle of red wine
☆ Ice
☆ 2 (12-oz) cans seltzer water or ginger ale

Step One
In a large pitcher or bowl, combine brandy,
cranberries, apples, brown sugar, and cinnamon.
Add wine, stir to combine, and refrigerate until
ready to serve, at least 2 hours or preferably up to
12.

Step Two
To serve, fill a wine glass with ice. Pour in sangria
until glass is three-quarters full. Top off with
seltzer. Garnish with cranberries, sliced apples,
and a cinnamon stick.
Sparkling
Apple Cider Sangria
Ingredients
☆ 1 lemon wedge
☆ ¼ cup cinnamon-sugar
☆ 1 (24-fl oz) bottle sparkling cider, chilled
☆ 1 bottle white wine, chilled
☆ 1/3 cup fireball
☆ 2 apples, thinly sliced, some reserved for garnish
☆ Cinnamon sticks, for serving

Step 1
Rim each of your glasses with lemon wedge and dip in
cinnamon-sugar.

Step 2
In a large pitcher, combine cider, wine, and fireball. Add
sliced apples and stir to combine.

Step 3
Serve into prepared glasses and garnish with an
apple slice and cinnamon stick.
Pumpkin Spice Mules Step One
Fill 2 copper mugs with ice.
Divide vodka and apple cider
between mugs, then top mugs
Ingredients
off with ginger beer.
☆ Ice
☆ ½ cup pumpkin pie vodka
Step Two
☆ ¼ cup apple cider
Sprinkle a little pumpkin spice
☆ 1 (12-oz.) can ginger beer
on top and garnish with a
☆ Pumpkin spice, for garnish
cinnamon stick.
☆ Cinnamon sticks, for garnish

Werther's Hot Toddies

Ingredients
☆ 10 Werther's Originals Candies, crushed
☆ ½ cup caramel
☆ 2 cups water
☆ 10 Werther's Originals Candies, whole
☆ 2 cinnamon sticks, plus more for garnish
☆ 1/3 cup lemon juice
☆ 6 oz. whiskey or bourbon
☆ Lemon slices, for garnish

Step One
Place crushed Werther's on a shallow plate, and caramel on a
separate shallow plate. Dip rims first in caramel, and then in
crushed Werther's.

Step Two
In a small saucepan over medium heat, combine water, whole
Werther's, and cinnamon sticks. Stir constantly until candies
are fully melted. Turn off heat and stir in lemon juice and
whiskey.

Step Three
Ladle into mugs and serve.
Happy
Holidays