Maker's Mark Egg Nog Recipe

Anthony show how to make Maker's Mark Egg Nog.

Ultimate Cheese Ball Recipe

This is the Ultimate Cheese Ball Recipe. It's as beautiful as it is delicious. People will rave at your next party. This recipe uses a few different types of cheeses, but it's as simple as any recipe. Serve this cheese ball with crackers and it will be a big hit at your next party. Its a perfect appetizer at holiday and Christmas parties or even as a Christmas dinner recipe. Enjoy Rita's Ultimate Cheese Ball.

How to Make Popcorn Balls

An old-fashioned treat for Christmas or anytime. This recipe for popcorn balls makes 12 medium sized balls.

Rudolf's Christmas Cookies Recipe

The holiday season is here - time for Christmas cookies. This recipe video shows you how to make these special treats. They remind me of Rudolf and so I thought I would call them Rudolf's Christmas Cookies. I hope you like them. Enjoy!

Deviled Eggs Recipe

An age old favorite deviled eggs are the perfect tangy appetizer for Christmas.

Panettone Bread Pudding Recipe

Chef Keith Snow from Harvest Eating.com creates an Italian holiday dessert.

Baked Egg Nog French Toast Recipe

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

Fresh vs. Frozen Turkey

Thanksgiving expert Rick Rodgers weighs in on the fresh vs. frozen debate.

Pineapple Glazed Yams Recipe

Prep Time: 10 minutes
Cooking Time: 40 minutes
Servings: 8+

Ingredients:

• 1 can (15.25 oz. or 20 oz.) Del Monte Pineapple Chunks in its own juice
• 1-1/2 lb. sweet potatoes or yams, peeled and cut into chunks
• 1/3 cup seedless raisins or drained cranberries
• 1/4 cup firmly packed brown sugar
• 3 Tbsp. butter or margarine, melted
• 1 tsp. ground cinnamon

Directions:

1. Preheat oven to 375˚F
2. Drain pineapple; reserve 1/4 cup juice
3. Combine reserved juice, sweet potatoes, raisins, sigar, butter and cinnamon in a greased 9-inch square or 2-qt. baking dish
4. Cover and bake in preheated oven for 35 minutes or until potatoes are tender
5. Stir in pineapple and continue baking, uncovered for 5 minutes

Nutritional Information: (per serving)

Calories 210
Total Fat 6g
Saturated Fat 1g
Cholesterol 0mg
Sodium 100mg
Carbohydrates 39g
Fiber 3g
Protein 1g

% Daily Value

Vitamin A 280%
Vitamin C 30%
Calcium 4%
Iron 6%

Courtesy of Del Monte Just One More for Healthy Living™

Just One More for Healthy Living is a program is designed to encourage families to eat just one more serving or fruits and vegetables daily, and just one more serving of lean protein weekly. They are manageable steps that can really help improve your families overall health and energy (http://www.eatjustonemore.com/).

Del Monte Organic Southwest Cornbread Stuffing

Prep Time: 10 Minutes
Cooking Time: 40 Minutes
Servings: 10+

Ingredients:

• 2 cups onion, chopped
• 1 cup celery, sliced
• ¼ cup butter or margarine
• 1 can (14-1/2 oz.) College Inn Organic Chicken Broth
• 1 can (14-1/4 oz.) Del Monte Organic Whole Kernel Golden Sweet Corn, drained
• 1 can (7 oz.) green chilies, diced, drained
• 3 Tbsp. parsley, chopped
• 1/2 tsp. poultry seasoning
• 1/2 tsp. salt
• 1/4 tsp. oregano
• 6 cups dry cornbread stuffing crumbs
• 1/2 cup pecan pierces, chopped

Directions:

Cook onion and celery in butter in large Dutch oven until tender Stir in chicken broth, corn, chilies, parsley, poultry seasoning, salt and oregano; mix well Add cornbread crumbs and nuts; toss to moisten evenly Spoon into covered casserole and bake at 350˚F, 30 minutes or until heated through, or use to stuff 12 to 15lb turkey


Nutritional Information: (per serving)

Calories 290
Total Fat 8g
Saturated Fat 1g
Cholesterol 0mg
Sodium 1210mg
Carbohydrates 48g
Fiber 8g
Protein 7g


% Daily Value

Vitamin A 4%
Vitamin C 10%
Calcium 6%
Iron 15%

Courtesy of Del Monte Just One More for Healthy Living™

Just One More for Healthy Living is a program is designed to encourage families to eat just one more serving or fruits and vegetables daily, and just one more serving of lean protein weekly. They are manageable steps that can really help improve your families overall health and energy (http://www.eatjustonemore.com/).

How to Make Gravy for Turkey

The vegetables are cooked, and the turkey is done roasting. The only thing missing is smooth, rich gravy, which you can make from your leftover turkey drippings.

No Bake Sweet Potato Recipe

A delicious alternative to a Holiday favorite

Delicious and Simple Holiday Appetizers

Sharon Gerhardt, Southwest Region's Concierge Field Associate, shows us her holiday party planning secrets! No need to make everything from scratch when Whole Food Market carries a wide range of products that help you save time and present your guests with delicious appetizers packed with homemade flavor!

How to Carve a Turkey

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.

Sweet Potato Puff with Crunchy Praline Topping Recipe

How to make Sweet Potato Puff with Crunchy Praline Topping. Sweet potato puff with a crunchy praline topping is the perfect side dish to roasted turkey.

Secrets to Serving Prime Rib for the Holidays

For all the fuss made over the stress, commercialism and frenzy of the holiday season, Americans might not give themselves enough credit for one overlooked fact. “It takes a good sense of humor to get through two months of turkey … and leftovers, leftovers, leftovers,” says Chef Anthony Sobiech.

The solution to the turkey doldrums, however, is actually very simple, he adds. Spice up your holiday meals by substituting another favorite main dish – like beef – for Christmas or New Year’s dinner. On average, Americans eat more than 67 pounds of beef in a year, according to the Department of Agriculture’s Economic Research Service.

Prime rib is a favorite cut that lends itself particularly well to holiday entertaining, says Sobiech, who is the corporate executive chef of Montana Legend, a purveyor of gourmet dry-aged Angus beef that sells directly to consumers and leading restaurants across the country. “When it comes to holiday meals, prime rib can be a winner every time; it’s luxurious, delicious and definitely says ‘special occasion’ the way a holiday meal should,” he says.

Chef Sobiech offers some tips for making prime rib the star of your holiday table:

How to Choose the Right Rib

* Three basic USDA grades of beef can be found in your grocer’s refrigerated case: prime, choice and select. Prime will, of course, be the best with lots of the marbling that makes beef tender and juicy. Choice will be nearly as good and probably less costly.

* Steer clear of meat that has not been aged. Instead, look for beef that has been dry aged – stored in a sterile, open-air environment at temperatures between 34 and 38 degrees Fahrenheit. Dry aging tenderizes the meat and enhances the beef flavor. Montana Legend offers prime rib that has been dry aged for 28 days.

* The best cuts rarely end up in the supermarket. Look for a specialty gourmet store or online purveyors who will ship directly to your door, like Montana Legend. Starting out with a better cut of meat can help ensure better results.


Tips for Preparing the Perfect Prime Rib

* Remove the meat from the refrigerator and let it stand at room temperature for at least two hours before preparing to roast it.

* Don’t trim off the fat. The fat melts during the roasting process and will baste the meat. If you prefer less fat, trim it off after cooking.

* Season the roast generously. Sobiech favors a rub of vegetable or olive oil followed by coarse kosher salt and freshly cracked black pepper.

* Sear the roast before putting it in the oven. Using a heavy roasting pan or sauté pan, add a small amount of oil and heat on medium high until the oil just starts to smoke. Thoroughly sear the roast on all sides (including the ends) until the meat takes on a dark caramel brown color, about four minutes per side. Do not brown the side where the ribs were attached.

* Place a wire rack, or large pieces of celery, onions and carrots on the bottom of the roast pan. Do not place the meat directly on the roasting pan.

* Cook the prime rib at 250 degrees for about 20 minutes per pound, then check the temperature. It will likely take longer to cook, but start with this time and then check every 15 minutes after that to ensure you don’t overcook the roast. Use an instant read or other meat thermometer, placed in the thickest part of the roast, to ensure doneness. Remove the roast when the thermometer reads 122 degrees for medium rare to medium or 130 degrees for medium to medium well.

* Remove the cooked roast from the oven, cover it loosely with aluminum foil and let it stand for at least 30 minutes and up to an hour. This ensures the juices remain in the roast and are not lost once it’s sliced.

“To accommodate doneness preferences, remember that the ends of the roast will be more done than the center, so serve those parts to guests who prefer their meat a bit more done,” says Sobiech. “Save the center for those who love medium rare.”

Here’s a recipe for a side dish that will perfectly complement your prime rib holiday meal:


Wilted Spinach with Pancetta and Garlic

Yield: 10 servings


Ingredients:

3 ounces sliced Pancetta (about three slices)

1 ounce olive oil

1 ounce onion, finely diced

2 cloves garlic, minced

3 pounds leaf spinach, stems removed

1/2 teaspoon salt

1/2 teaspoon freshly cracked pepper

1 tablespoon grated Parmesan cheese


Directions:

In a large saute pan, saute the pancetta in the olive oil until brown and just crispy. Add the onion and garlic and sweat. Add the spinach and saute until just wilted.

Season with salt, pepper and Parmesan cheese and serve immediately.



Glazed Carrots

Yield: 10 servings


Ingredients:

3 ounces butter

2 pounds carrots, cut oblique, batonnet, or sliced

1 tablespoon sugar

1 tablespoon brown sugar

12 ounces chicken stock

salt to taste

white pepper to taste


Directions:

In a medium saute pan, melt the butter and add the carrots. Sweat the carrots; they will turn a bright orange. Add the sugar, brown sugar, salt, pepper and stock and bring to a simmer. Cover and cook until the carrots are almost done, about 10 minutes. Remove the cover and allow the liquids to reduce to a glaze

Note: If the carrots are done before the glaze reduces, remove the carrots, reduce the liquid and then add the carrots back

To learn more about gourmet dry-aged beef, visit www.montanalegend.com.

Courtesy of ARAcontent

Tasty Tips for Last-minute Bakers

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

Eggnog Grog Recipe

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.

Frosted Christmas Cookies Recipe

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.

Christmas: Make It Sparkle--225 Simple Crafts, Food & Decorating Ideas

Christmas Make it Sparkle is a wonderful book filled with 225 simple, crafts, food and decorating ideas for your holiday home. Christmas is the most beautiful time of the year. Colored lights shimmer in neighborhood windows, fresh evergreens are adorned with glittering ornaments, and snow glistens. You can see the excitement in the little eyes that twinkle throughout the season. Your holiday home becomes the focal point for all of this marvelous activity and you want to share your talents with the ones you love. In this gook you'll find ideas for beautiful ornaments and tree decorations, glorious wreaths and centerpieces, memorable handmade greeting cards, delicious recipes, stunningly simple decorations, clever gifts for everyone on your holiday list, and unique lighting ideas. All of the easy to make projects, recipes and ideas will help make your holiday just a little brighter. So as you reflect upon this most beautiful time of the year, take time to feel the warmth of the season in your home, and in your heart, as you make this Christmas one that sparkles.

Available at Amazon.com.