I can’t believe its day 6 of December this month is already flying by. I love this time of the year from the parties, food, get togethers, I have complied a couple of my favorite recipes for this time of the year!
- Homemade Pasta
As an Italian Homemade Pasta is something I make during the holiday season because its a treat! I look forward to make all different kinds of pasta.
Here is the simple recipe for homemade Pasta curtsey of 101cookbooks I love her recipes and this is the best pasta recipe and easy to follow.
- Mozzarella Antipasto Wreath
Look how pretty this is, this is a great appetizer because you can talk to people and still eat! I love foods that are not only pretty to eat but are festive.
- Cranberry Orange Bunt cake with frosted cranberries
This is such an easy cake to make, It’s very easy to make, and its so good.
For the Frosted Cranberries you need:
- 1 bag of fresh cranberries
- 1 cup of water with one cup of sugar (your making a simple syrup)
- 1/2 cup of sugar set aside
- In a small sauce pan low/medium heat sugar and water, add the cranberries when the sugar is dissolved
- Don’t over crowed the cranberries or they will pop
- cook the cranberries for 5 minutes until they are just about to pop.
- roll the cranberries in the sugar and let them chill on the counter for about an hour
They are perfect for drinks, you can keep the simple syrup for drinks, etc… I made the cranberries along with the syrup for friends of ours for the holidays.
- Garlic Roasted Potatoes
I love this potatoes because they are so crispy you can serve them warm they are great with any meat or a side dish. They have such a great garlic flavor and everyone will love them!
- 5/6 or more large white potatoes depending on the size and how many people
- 2 tablespoon of good EVOO (Extra Virgin Olive Oil)
- 3 teaspoons of garlic powder
- 1 teaspoons of salt
- 1 teaspoon of pepper
- Preheat oven to 400°F
- Cut the potatoes in cubes about 1 inch depending on the size
- On a cookie sheet put the potatoes in a single layer and roll them around in the olive oil and seasonings
- Bake for about 30-40 min until crispy.
- Spinach Artichoke Dip Courtesy of Ina Garten Barfoot contessa
- Nonstick cooking spray
- 8 ounces cream cheese, at room temperature
- 1/2 cup sour cream
- 1/4 cup mayonnaise such as Hellmans
- 1 clove garlic, grated
- One 10-ounce box frozen leaf spinach, thawed, drained, squeezed dry, and coarsely chopped
- One 14-ounce can artichoke hearts, drained well and coarsely chopped
- 1/2 cup shredded whole-milk mozzarella
- 3/4 cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper
- Crackers, chips, or toasted bread, for serving
- Preheat The Oven To 350°F. like Ina recommended positioning a rack in the upper third of the oven while preheating.
- Spray The baking dish with nonstick cooking spray.
- Put the cream cheese, sour cream, mayonnaise, and garlic in a large bowl.
- Mix vigorously manually until combined and smooth. I recommend using an electric mixer.
- Squeeze the water from the spinach.
- Add the spinach to the cream cheese mixture, breaking it up as you add it.
- Add the artichokes, mozzarella, and about 1/2 cup of the Parmesan, mixing to combine.
- Season with salt and pepper. You can add lemon zest if you want to.
- Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan until covering all the top.
- Place in the oven, and Bake for about 20 to 25 minutes, or until the dip begins to bubble.
- Turn the oven to broil and continue to cook, keeping an eye on it so it doesn’t burn, until the top is golden brown, it will take about 5 to 7 minutes.
- Serve warm with crackers, chips, or your favorite side dish.