Happy Holidays!

• Assorted nuts of choice
• Nutcracker (optional)

Smash away your seasonal stress by crushing assorted nuts in nutcracker.

Place in serving bowl, and snack serenely.

• 4 parts gin
• 1 part blue curacao
• 1 dash dry vermouth
• 8 gumdrops (for garnish)

In a cocktail shaker filled with ice, add gin, blue curacao, and vermouth.

Shake vigorously until combined and strain into a martini glass.

Garnish with 8 gumdrop candies and you’ll want to sip all season long!

• 12 oz cherry tomatoes
• 10 oz fresh mozzarella balls (cherry-sized)
• 2 tbs olive oil
• 1 cup fresh basil leaves
• Balsamic glaze, to taste
• Toothpicks (to serve)

Wash and dry basil and place in a wreath-shape on serving plate.

Wash and dry tomatoes and place on top of basil in a circle, along with the drained mozzarella balls.

Drizzle with olive oil and balsamic glaze at your preference.

Admire the final result and serve with toothpicks!

• 2 apples, halved
• 2 tbsp melted butter
• 3 tbsp cinnamon sugar
• ¼ cup water
• 16 soft caramel candies
• ½ cup semisweet chocolate chips, melted

Preheat oven to 375 degrees.

Remove apple cores using a melon baller and place into a shallow baking dish, fleshy side up.

Brush with melted butter and sprinkle with cinnamon sugar.

Pour water into baking dish and bake for 20 minutes.

Remove the apples from the oven and place 3-4 caramel candies in each half.

Bake again until caramel is melted, about 15 minutes.

Drizzle with melted chocolate and serve.

• 2 cups leftover turkey or thick cut turkey deli meat
• 4 large slices Havarti cheese
• 2/3 cup cranberry relish or sauce
• 12 pack Hawaiian dinner rolls

Preheat oven to 375 degrees. Slice Hawaiian rolls in half while keeping the buns attached to each other.

Remove the top half of the buns and set aside.

Place the bottom half into a greased 9x13" pan.

Layer the turkey over the the buns and top with cranberry sauce, slices of cheese and the tops of buns.

Cover the pan with tinfoil and bake for 15 minutes.

Remove the tinfoil from the top of the pan and bake for an additional 5-8 minutes.

Serve immediately.

• 2 oz semisweet chocolate, finely chopped
• 6 oz milk, heated
• 1 ½ oz Kahlua or liquor of choice
• Mini marshmallows (for garnish)

Place chopped chocolate into mug of choice.

Pour hot milk into mug and let stand for 2 minutes, then stir until smooth.

Pour in Kahlua and stir.

Garnish with mini marshmallows and get cozy.

• 24 green grapes
• 1 large banana, cut into 24 slices
• 24 hulled strawberries, tips removed
• 24 miniature marshmallows
• 24 toothpicks
• Black edible marker

Thread 1 grape, 1 banana slice, 1 strawberry (narrow end facing up), and 1 marshmallow onto 1 toothpick to resemble the Grinch's head in his red hat.

Repeat with remaining grapes, banana slices, strawberries, and marshmallows.

Use black marker to draw on Grinch face and serve.

• 2 oz vanilla vodka
• 1.5 oz gingerbread Kahlua
• 1.5 oz Bailey’s Irish Cream
• 1 oz Domaine de Canton Ginger Liqueur
• 3 tbs Torani gingerbread syrup

Combine all ingredients into an ice-filled cocktail shaker and shake vigorously until combined.

Strain into a chilled martini glass, and pass someone your car keys because you’ll want another round.

• 1 box pancake mix
• 1 tsp ground cinnamon
• 2 large eggs, lightly beaten
• 1 cup whole milk
• 2 medium bananas, sliced
• M&Ms or chocolate chips
• 1 can (21 oz) cherry pie filling
• Canned whipped cream

Prepare pancake mix according to directions.

Pour batter by ¼ cups onto a greased hot pan.

Cook until golden brown and place pancakes on individual plates.

For Santa's eyes, place two banana slices on each pancake; top with a chocolate chip. For ears, cut remaining banana slices in half, place on either side of pancake. For nose, remove nine cherries from pie filling: place one in the center of each pancake.

Spoon 1/4 cup pie filling above pancake for hat.

Use whipped cream to spray the beard, hat brim and pom-pom.

Enjoy and be jolly!

• Your favorite store-bought sugar cookies
• A fancy serving plate
• A poker face

Open your store-bought cookies and arrange them in a fanned circle on your favorite serving plate.

Serve to your loved ones under the guise of an original recipe.

They won’t know a thing.

• 1 lb medium-sized pasta shells, cooked according to package directions
• 1 stick unsalted butter
• ½ cup all-purpose flour
• 4 cups whole milk
• Salt and pepper to taste
• ¼ tsp garlic powder
• ¼ tsp dry ground mustard
• 3 cups extra-sharp cheddar cheese, grated
• 1 cup parmesan cheese, grated

Melt butter in a large skillet.

Add flour and whisk constantly until the mixture turns light brown and bubbles for about 2 minutes.

Slowly add milk while whisking constantly and smoothing out clumps.

Add salt, pepper, garlic powder, dry mustard, and whisk.

Add all cheese and whisk until melted and smooth.

Add the cooked pasta and stir evenly to coat.

Serve and enjoy guilt-free!

• Peppermints

Unwrap plastic, place in mouth, wait under mistletoe.

• 1 oz berry-flavored vodka
• 1 ½ oz pomegranate juice
• 3 ½ oz champagne
• Raspberries (for garnish)

Add your vodka and fruit juice to a chilled champagne flute.

Top with champagne until full, and garnish with skewered fresh raspberries.

Toast the new year and enjoy!

• 1 oz package of cream cheese, softened
• ½ cup light mayonnaise
• 5 strips of bacon, cooked crisp & crumbled
• 1 tbsp diced green onion
• 1 tsp chopped fresh dill weed
• 1/8 tsp pepper
• 1 ¼ cup whole toasted almonds
• Fresh rosemary sprigs (for garnish)

Spread almonds on a baking pan and bake for 10-15 minutes at 350 degrees, until golden.

While cooling, combine cream cheese and mayonnaise and mix well.

Stir in bacon bits, green onion, dill weed and pepper to your cheese mix.

Cover and chill overnight, then shape the cheese mixture into two small pinecone shapes on a serving plate.

Place almonds into the cheese starting at the narrow end at a slight angle, forming rows.

Garnish with rosemary and serve with your favorite crackers.

• 1 ice cold PBR
• 1 perfectly matched bow
• A thirsty crowd

Ice PBR or beer of choice to maximum chilliness. Remove from fridge, top with festive bow, voilà!

• 1 package Nutter Butter cookies
• White frosting
• M&Ms or similar chocolate candy
• 12 pretzels (classic twist shape)

Break pretzels in half and use frosting to attach to either side of the Nutter Butter to create “antlers”.

Use two small circles of white frosting topped with M&Ms to create eyes.

Attach a red or brown M&M to the cookie’s bottom using white frosting to create the nose.

They might be too cute to eat!

• Popcorn (bagged or stovetop)
• M&Ms or chocolate candy of choice
• Pretzels
• Mini Marshmallows
• Assorted nuts

Pop your popcorn of choice and dump into a large bowl.

Add a cup full of pretzels and a cup of assorted nuts.

Add the rest of your sweet ingredients to your preferred proportions.

Toss the mixture like a salad (but it’ll taste 10x better!)

• Large pretzel sticks
• 2 cups semi-sweet chocolate chips
• Red, green & white sprinkles (or colors of your choosing)

Place your chocolate chips in a microwave-safe bowl.

Heat up for roughly 2 minutes and continue in 30 second increments until chocolate is fully melted. Stir until smooth.

Dip your pretzel sticks 3/4 of the way into your melted chocolate. While warm, decorate each stick with sprinkles of your choosing.

Let chill for an hour or until chocolate hardens and serve.

• 5 cups white chocolate chips
• 1 cup peanut M&Ms (or regular)
• Green food dye
• ½ cup dark green Mike & Ike’s

Melt 4 cups of your white chocolate in the microwave at 30 second intervals, stirring in between until fully melted & creamy.

Pour the melted chocolate onto a parchment lined baking sheet and spread out evenly with a spatula. Let sit until cool, or cool in the fridge for 15-20 minutes.

While it cools, melt the other cup of white chocolate using the same technique. Color the melted chocolate with a few drops of food coloring until bright green.

Pour the green chocolate into a piping bag and snip a small hole at the tip to create a string-like design.

Chop your green Mike & Ikes in half.

Once your sheet of chocolate is cooled, pipe your green string design across the surface. Combining each M&M with a halved Mike & Ike, use more green chocolate to “glue” a pattern of lights along your string design.

Chill for another 5 minutes, then chop up and light up the room!

• 1 lb fresh or frozen cranberries, washed
• 1 cup sugar
• ½ cup chopped fresh basil
• 1 cup pomegranate seeds
• 1 baguette, sliced about ¼ inch thick
• ½ cup olive oil
• Salt & pepper, to taste
• 1 package cream cheese

Place cranberries and sugar into a food processor and pulse on and off until coarsely chopped, be careful not to over-process.

Add chopped basil and pulse a few more times. Transfer to a container and add pomegranate seeds. Refrigerate for at least 2 hours or until ready to use.

Preheat oven to 350 degrees and place baguette slices on a baking sheet, brush lightly with olive oil and season with salt and pepper. Bake for 14-18 minutes or until golden.

In a separate bowl, whisk cream cheese until creamy and spread about 1 tbs on each crostini slice.

Top with a scoop of cranberry relish, garnish with basil and serve!

• 1 package pre-made pizza dough
• 1 jar of tomato sauce of your choosing
• 1 package mozzarella cheese
• Shredded fresh basil
• 1 stocking shaped cookie cutter

Roll out pizza dough until thin, flat, and evenly spread.

Use your cookie cutter to create dough stockings.

Space out evenly on a greased baking sheet. Coat each stocking with marinara sauce and decorate with mozzarella and fresh basil.

Bake at 350 degrees for 10-15 minutes, until dough is golden.

Let cool and serve!