Tag Archives: holiday recipes

Quick and Easy Budget-Friendly Recipes for the Holidays

Quick and Easy Budget-Friendly Recipes for the Holidays

Butternut Squash Ravioli with Sage and Pecan Butter Sauce

This butternut squash pasta dish combined with the deliciousness of a sage and pecan butter sauce with homemade ravioli. It takes some work but is so worth it! It’s a perfect holiday dish that can be made ahead of time for the raviolis. The sauce should be made just before serving.

Serves 8 | Prep. time 1 hour | Cooking time 45 minutes

Ingredients

For the ravioli dough

  • 1 ½ cups semolina
  • 1 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 4 eggs, beaten
  • 2 tablespoons olive oil
  • Water as needed

For the butternut squash filling

  • 2½ pounds butternut squash, peeled and roughly chopped
  • 8 cloves garlic
  • ¼ cup olive oil
  • ½ cup parmesan cheese
  • ½ teaspoon dried sage
  • Salt and pepper, to taste

Sauce and garnish

  • 4 tablespoons butter
  • 10 whole fresh sage leaves
  • ¼ cup toasted pecans
  • Freshly grated parmesan cheese

Directions

To make the filling

  1. Preheat the oven to 400°F (204°C).
  2. In a bowl, mix squash, garlic, and olive oil. Arrange on a baking sheet and bake for 45 minutes or until soft.
  3. Once done, transfer to a food processor and process until smooth.
  4. Add parmesan, sage, salt, and pepper. Set aside.

To make the dough

  1. Make a mound with the flour on a clean work surface and form a well in the center.
  2. Add the salt, eggs, and oil to the well.
  3. Using a fork, stir the center and slowly incorporate the sides of the dough and then the bottom.
  4. When the dough has formed a mass, use a scraper to fold the sides over the center to incorporate any loose bits, and then sprinkle the work surface with more flour. Knead the dough by hand until it is smooth and elastic. Spritz it with clean water from a spray bottle as necessary.
  5. Divide the dough in two and cover one with a damp towel. Roll the other piece out very thin, either by hand with a rolling pin or using a pasta maker. Form a long rectangle and lay it on a lightly floured surface. Cut it into two even pieces.
  6. Brush the surfaces with egg wash and lay 12 tablespoons of the filling out on one piece of the dough, evenly spaced.
  7. Lay the other half of the dough on top (egg wash side down) and press gently to remove any air bubbles.
  8. Repeat with the remaining dough and filling.
  9. In a pot with boiling water with salt, boil the ravioli until done. Once the ravioli are floating, they’re done.
  10. Strain and serve with the butter. Top with Parmesan cheese.

To make the sauce

  1. While the water to cook the ravioli is boiling, prepare the sauce. In a saucepan, over medium-low heat, melt the butter and add the sage leaves. Stir continuously to prevent the sauce from burning. When the sage leaves are crispy, the sauce is ready.

Nutrition (per serving)

Calories 420, fat 24 g, carbs 39 g, sugar 8 g, Protein 12 g, sodium 319 mg

 

 

Caramelized Onion Dip

One of the best things you can serve on your Christmas table as an appetizer is a delicious dip. Not just any kind of dip, but a rich and flavorful caramelized onion dip best served with some chips.

Serves 8 | Prep. time 10 minutes | Cooking time 40 minutes

Ingredients

  • 4 medium sweet onions, sliced
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 teaspoons brown sugar
  • Salt and black pepper, to taste
  • 1 (8-ounce) block cream cheese, room temperature
  • 8 ounces sour cream
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ cup chives, diced

Directions

  1. In a large skillet, heat the olive oil and melt the butter on medium to low heat.
  2. Add the sliced onions and stir in the sugar. Cook for about 30-40 minutes until the onions are tender and brown in color.
  3. In medium mixing bowl, stir in the cream cheese with sour cream until smooth. Season with onion powder, garlic powder, chives, and salt and pepper to taste.
  4. Stir in the caramelized onions and mix until combined.
  5. Serve with chips of your choice.

Nutrition (per serving)

Calories 242, fat 22 g, carbs 8 g, sugar 3 g, Protein 3 g, sodium 122 mg

 

 

Creamy Tomato Soup

The end of the tomato season is in the fall. So, let’s celebrate it with this creamy tomato soup recipe that’s perfect for entertaining.

Serves 4 | Prep. time 10 minutes | Cooking time 20 minutes

Ingredients

  • 4 tablespoons unsalted butter
  • 1 cup yellow onion, diced
  • 1 cup carrots, peeled and diced
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • Salt and black pepper, to taste
  • 4 tablespoons all-purpose flour
  • 4 cups homemade or store-bought chicken broth
  • 3½ cups diced tomatoes
  • 1 cup heavy cream
  • ¼ cup fresh basil leaves, for garnish

Directions

  1. In a large pot over medium heat, melt the butter and add the onion. Cook for about 2 minutes.
  2. Stir in the carrots and garlic. Cook for about 2 minutes.
  3. Season with the oregano and salt and pepper to taste, then stir in the tomatoes.
  4. Stir in the flour and mix until well combined.
  5. Add the chicken broth and stir until the mixture starts to thicken.
  6. Using an immersion blender or regular blender, purée everything into a creamy soup.
  7. Stir in the heavy cream and cook for 5 more minutes.
  8. Divide into plates, garnish with the fresh basil leaves, and serve.

Nutrition (per serving)

Calories 350, fat 26 g, carbs 20 g, sugar 7 g, Protein 10 g, sodium 950 mg

 

 

Maple-Glazed Ham

Another ham recipe that bursts with flavor is this maple glazed ham. The orange juice in the glaze gives a sweet, refreshing touch to every bite.

Serves 8 | Prep. time 20 minutes | Cooking time 1 hour 45 minutes

Ingredients

  • 1 (10-pound) leg ham, bone-in, skin-on
  • 1 cup water

For the glaze

  • ¾ cup maple syrup
  • ¾ cup brown sugar
  • Juice of 1 orange
  • 3 tablespoons Dijon mustard
  • Salt and black pepper, to taste

Directions

  1. Preheat oven to 325°F (163°C).
  2. Remove the skin of the ham, then cut it in a zig-zag pattern, making small diamond shapes.
  3. In small mixing bowl, combine the maple syrup, brown sugar, orange juice, Dijon mustard, and salt and pepper.
  4. Place the ham leg with the water in a roasting dish. Bake for about 20 minutes.
  5. Cover the bone with a piece of aluminum foil and brush the whole ham with the glaze.
  6. Bake for another 70 minutes, reglazing with the orange and maple glaze every 20 minutes.
  7. Remove the foil from the bone and bake for 10-15 more minutes.
  8. When ready to serve, glaze the ham one more time.

Nutrition (per serving)

Calories 1329, fat 53 g, carbs 33 g, sugar 30 g, Protein 167 g, sodium 456 mg

 

 

Scalloped Potatoes

Impress your guests with a different way of cooking potatoes. These creamy scalloped potatoes are flavored with garlic and parmesan cheese. They are great side dishes for countless dinners, especially holiday dinners.

Serves 6 | Prep. time 20 minutes | Cooking time 1 hour 50 minutes

Ingredients

  • ¼ cup butter
  • 1 onion, finely diced
  • 2 garlic cloves, minced
  • ¼ cup all-purpose flour
  • 2 cups whole milk
  • 1 cup low-sodium chicken broth
  • 2 pounds Russet potatoes, thinly sliced
  • ½ cup parmesan cheese, grated

Directions

  1. Preheat oven to 350°F (177°C). Grease a baking dish with some butter.
  2. Melt the butter in a large pan or skillet. Add the onion and garlic. Season with salt and pepper and cook for about 10 minutes.
  3. Sprinkle with the flour and cook for about 1 minute.
  4. Stir in the whole milk and chicken broth.
  5. Cook for about 5 minutes and whisk until a smooth sauce is formed.
  6. Lay half of the sliced potatoes in the prepared baking dish. Pour half of the sauce into the baking dish, then add half the parmesan cheese.
  7. Repeat the layers by arranging the second half of sliced potatoes, sauce, and parmesan cheese.
  8. Cover with aluminum foil and cook for 1 hour.
  9. Remove the foil and cook for 30 more minutes.
  10. Serve and enjoy.

Nutrition (per serving)

Calories 224, fat 12 g, carbs 20 g, sugar 5 g, Protein 8 g, sodium 308 mg

 

 

Gingerbread Bundt Cake

Bundt cakes are a holiday classic. If you are wondering what flavor is also popular, gingerbread is the answer.

Serves 12 | Prep. time 10 minutes | Cooking time 50-55 minutes

Ingredients

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ¼ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon allspice
  • Pinch of kosher salt
  • ½ cup unsalted butter, softened
  • 1 cup dark brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup molasses
  • 1 cup Greek yogurt
  • ½ cup whole milk

Directions

  1. Preheat oven to 350°F (177°C). Grease a Bundt cake pan with butter or cooking spray.
  2. In a large mixing bowl, beat the butter with the brown sugar, eggs, vanilla extract, and molasses.
  3. Stir in the Greek yogurt and whole milk. Mix until everything is combined.
  4. Stir in the flour, baking powder, baking soda, ground cinnamon, ground ginger, all-spice and salt. Mix until just combined.
  5. Transfer the batter into the prepared Bundt cake pan. Bake for about 50-55 minutes.
  6. Let it cool slightly and serve with a dusting of powdered sugar.

Nutrition (per serving)

Calories 281, fat 9 g, carbs 43 g, sugar 20 g, Protein 5 g, sodium 216 mg

 

 

 

***These recipes and more are found in Louise Davidson’s Cheap and Wicked Good! Budget-Friendly Holiday Cookbook: Quick and Easy Recipes for the Holidays. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Forgotten Classic Recipes That Are Still Amazing Today

Forgotten Classic Recipes That Are Still Amazing Today

Old South Leftover Turkey Casserole

This is a recipe my mom used to make after Thanksgiving or whenever we had leftover cooked turkey. It’s a perfect quick weeknight meal.

Serves 4-6 | Prep. time 10 minutes | Cooking time 20 minutes

Ingredients

  • Butter or cooking spray for greasing
  • ½ cup melted butter
  • ½ cup onion
  • ½ cup green peppers, chopped and seeded
  • 3 tablespoons flour
  • 3 cups milk
  • ½ pound egg noodles, uncooked
  • 1 tablespoon poppyseeds
  • 1 teaspoon salt or to taste
  • ⅛ teaspoon red pepper flakes or to taste
  • ¼ cup diced pimientos
  • 3 cups diced cooked turkey
  • 2 tablespoons shredded Parmesan cheese

Directions

  1. Preheat the oven to 350°F (177°C). Grease a 9×9-inch baking dish with butter or cooking spray.
  2. Heat the butter over medium heat in a medium saucepan or skillet.
  3. Add the onion and pepper and stir-cook until softened and translucent.
  4. Add the flour and stir the mixture. Add the milk and stir-cook until the mixture is thickened.
  5. Add the noodles and poppyseeds and stir the mixture. Season with red pepper flakes and salt to taste.
  6. Mix in the pimientos and cooked turkey.
  7. Add the turkey mixture to the greased baking dish and cover with foil.
  8. Bake for about 45 minutes until cooked well and noodles are soft.
  9. Remove the foil, top with the Parmesan cheese, and bake uncovered for 8–10 minutes.
  10. Serve warm.

Nutrition per serving

Calories 751, fat 36 g, carbs 58 g, sugar 12 g, Protein 47 g, sodium 806 mg

 

 

Sweet Stuffed Cabbage Casserole

I don’t even think I have to say anything about this incredible casserole because almost everyone knows it and because the photo says it all. This is my go-to cabbage roll recipe. My mom used to make it a lot when I was growing up. Here again, you can use any type of green cabbage, I usually use Savoy cabbage.

Serves 6 | Prep. time 20 minutes | Cooking time 1 hour 45 minutes

Ingredients

  • Butter or cooking spray for greasing
  • 1 large green cabbage head
  • 1 ½ pounds lean ground beef
  • 1 ½ cups rice, cooked
  • 1 large egg
  • 1 small yellow or white onion, finely diced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 (28-ounce) can crushed tomatoes
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
  • 4 tablespoons brown sugar

Directions

  1. Preheat oven to 350°F (177°C). Grease a 9×13-inch baking dish with butter or cooking spray.
  2. Bring a large pot of salted water to a boil. Gently add the cabbage and cook for 15 to 20 minutes until it leaves start to peel.
  3. Transfer the cabbage to an ice bath, let it cool down for a few minutes, then drain it.
  4. Peel some of the cabbage leaves, discarding their hard stems.
  5. Mix the beef, rice, egg, onion, salt, and pepper in a large mixing bowl until well combined.
  6. Spoon ¼ cup of the mixture into the base of a cabbage leaf, fold the sides into the middle, then roll it forward to fold it and set it aside.
  7. Repeat the process until you finish the meat mixture. Reserve the remaining cabbage for another use.
  8. Combine the tomatoes, lemon juice, Worcestershire sauce, sugar, salt, and pepper in a large mixing bowl.
  9. Pour half the mixture into a deep baking dish. On top of it, place the stuffed cabbage, then pour the remaining sauce on top.
  10. Cover the casserole with foil and bake for 1 hour and 15 minutes.
  11. Remove the foil and bake for another 10 to 15 minutes until the sauce thickens.
  12. Serve hot.

Nutrition per serving

Calories 414, fat 24 g, carbs 35 g, sugar 17 g, Protein 17 g, sodium 754 mg

 

 

Layered Chocolate Cake

You’ll have fun making this old-fashioned cake. The layers must be baked individually, so that is the most time-consuming part. When assembling, keep wooden skewers on hand, and don’t hesitate to spoon the frosting back on as it melts.

Serves 12 | Prep. time 15 minutes | Cooking time 30 minutes

Ingredients

Cake

  • 1 cup butter, softened
  • 1¾ cups sugar
  • 5 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 3½ cups self-rising flour
  • Milk as needed

Icing

  • 3 cups sugar
  • ¾ cup cocoa powder
  • ¼ teaspoon salt
  • 1 ⅔ cups evaporated milk
  • 1 teaspoon vanilla extract
  • ½ cup butter

Directions

  1. Preheat the oven to 350°F (177°C) and grease as many 9-inch round cake pans as you have.
  2. Cream the butter and sugar and add the eggs and vanilla. Mix well.
  3. Add the flour alternately with milk, stirring just to combine, until you have a good cake batter consistency.
  4. To each cake pan, add ½ cup of batter and bake for about 8–10 minutes. As they are ready, set the layers between moist tea towels. Continue until all the batter is cooked.
  5. For the icing, combine sugar, cocoa, and salt in a large, heavy saucepan. Add the milk and mix well. Cook on medium, stirring frequently until the mixture reaches a full rolling boil. Bring to a softball stage without stirring.
  6. Turn off the heat, then add vanilla extract and butter and mix well.
  7. To assemble, your cakes and icing can be slightly warm. Lay out a cake layer and cover it with a layer of frosting. Repeat, securing the layers with wooden skewers as necessary.
  8. Poke holes in the cake so the icing soaks in. Spoon any melted icing back onto the cake as you go.
  9. Continue until all the layers are stacked and iced.

Nutrition per serving

Calories 729, fat 29 g, carbs 114 g, sugar 83 g, Protein 10 g, sodium 287 mg

 

 

Peach Streusel Coffee Cake

If the aroma of this cake baking in the oven doesn’t take you back to your childhood, nothing will! With a sweet peach layer over a moist white cake and a hearty streusel topping, this cake is a real treat.

Serves 12 | Prep. time 20 minutes | Cooking time 60 minutes

Ingredients

Cake

  • 1 pound peaches, peeled and sliced
  • 2 cups granulated sugar, divided
  • ¾ cup butter at room temperature
  • 2 ½ cups all-purpose flour
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 (12 ounce) can evaporated milk

Topping

  • ¾ cup all-purpose flour
  • ¾ cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 6 tablespoons butter

Directions

  1. Preheat the oven to 350°F (177°C) and butter a 9-inch springform pan.
  2. In a medium saucepan, combine the peaches with ½ cup sugar and cook on low, stirring frequently, until the sugar is dissolved.
  3. In a mixing bowl, beat the butter and the remaining 1½ cups of sugar until light and fluffy.
  4. Add the egg and vanilla and mix well.
  5. Combine the dry ingredients in a separate bowl and gradually add them to the batter, alternating with the evaporated milk.
  6. Spread the batter evenly in the prepared pan and top with the cooked peaches. Bake for 40 minutes.
  7. Prepare the topping by combining the ingredients and mixing until a sandy texture is formed.
  8. After 40 minutes, add the streusel topping over the peaches. Bake for 20–25 more minutes, or until a tester inserted in the center comes out clean.
  9. Cool at least half an hour before serving.

Nutrition per serving

Calories 477, fat 21 g, carbs 67 g, sugar 42 g, Protein 5 g, sodium 458 mg

 

 

Pumpkin Pie

A perfect addition to any Thanksgiving feast, this pumpkin pie is so simple to make and the perfect ending to any meal. Garnish it with some sweetened whipped cream, if you like.

Serves 8 | Prep. time 5 minutes | Cooking time 1 hour

Ingredients

  • 1 (9-inch) plain pastry pie shell
  • 2 eggs, lightly beaten
  • 2 cups pumpkin puree
  • ¾ cup sugar
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 (12 ounces) can evaporated milk

Directions

  1. Preheat the oven to 425°F (218°C).
  2. In a mixing bowl, combine all the ingredients together.
  3. Pour the mixture into a pie shell.
  4. Bake for 15 minutes and then reduce the oven temperature to 350°F (177°C).
  5. Continue baking until a knife inserted in the center of the filling comes out clean (about 45 minutes).
  6. Let the pie cool before serving.

Nutrition (per serving)

Calories 256, fat 9 g, carbs 40 g, sugar 22 g, Protein 6 g, sodium 293 mg

 

 

Fudge Squares

This recipe is one my grandma used to make often. I found in her recipe box with the note of delicious and to make it again. From the condition of the paper magazine clipping, I’d say it was either a well-loved recipe, or it came from some time in the 1600s!

Serves 12 | Prep. time 10 minutes | Cooking time 30 minutes

Ingredients

  • 2 squares unsweetened chocolate
  • ¾ cup sifted pastry flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ⅓ cup vegetable shortening
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • ⅓ cup dates, finely chopped
  • ⅓ cup walnuts

Directions

  1. Preheat the oven to 350°F (177°C) and coat an 8-inch square baking pan with butter or cooking spray.
  2. Melt the chocolate in a double boiler.
  3. Sift the flour with the baking powder and salt.
  4. In a separate bowl, beat the shortening with the melted chocolate. Gradually add the sugar and vanilla.
  5. Add the eggs and beat until fluffy. Stir in the flour, dates, and walnuts.
  6. Bake for about 30 minutes, or until the squares start to pull away from the edges of the pan.

 

 

  

***These recipes and more are found in Louise Davidson’s Forgotten Recipes 5-Cookbook Set: Slow Cooker – Casserole – Cake – Pie – Square and Bar. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Tasty Thanksgiving Holiday Recipes

Tasty Thanksgiving Holiday Recipes

Pumpkin Lentil Soup

This is the perfect cool-weather soup, incredibly easy to make. Just add all the ingredients in a slow cooker and enjoy your brisk weather day, knowing you can return to a steamy bowl of this warming soup.

Serves 4-6 | Prep. time 10 minutes | Cooking time 6 hours

Ingredients

  • 4 cups chicken or vegetable stock
  • ½ cup coconut milk
  • 2 ½ cups pureed pumpkin (either canned or homemade)
  • 1 cup dry lentils
  • 1 ½ cups Granny Smith apples, chopped
  • 3 cloves garlic, crushed and finely minced
  • 2 tablespoons honey
  • 1 tablespoon curry powder
  • ½ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon cayenne powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Chopped walnuts, for garnish, if desired

Directions

  1. Add the chicken or vegetable stock and the coconut milk into a slow cooker and mix.
  2. Add in the pumpkin puree, lentils, Granny Smith apples, garlic, and honey. Mix well.
  3. Season with the curry, nutmeg, cinnamon, allspice, cayenne powder, salt, and black pepper and stir.
  4. Cover and cook on low for 6 hours.
  5. Garnish with chopped walnuts before serving, if desired.

 

 

Slow Cooker Sweet-and-Spicy Ham

The sweetness of this ham is balanced with a little heat and seasonal spices.

Serves 8 | Prep. time 10 minutes | Cooking time 6 hours

Ingredients

  • 1 3 to 5-lb boneless ham
  • ½ cup brown sugar, packed
  • ½ cup real maple syrup
  • 4 cloves garlic, crushed and finely minced
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon crushed red pepper flakes
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 1 teaspoon cracked black peppercorns
  • 10-20 whole cloves

Directions

  1. Score the top of the ham in a diamond pattern with a sharp knife. Insert a clove at the crossings.
  2. Place the ham in a large slow cooker.
  3. In a bowl, combine the brown sugar, maple syrup, garlic, ginger, red pepper flakes, cinnamon, nutmeg, salt, and cracked black peppercorns. Mix well.
  4. Spread the mixture evenly over the ham and cover.
  5. Cook for 6 hours on low heat.
  6. Transfer to a serving platter, slice, and serve.

 

 

Crisp Parmesan Green Beans

Sometimes the simplest flavors are the most elegant. With just a few ingredients and twenty minutes, this dish can grace your holiday table.

Serves 6-8 | Prep. time 5 minutes | Cooking time 20 minutes

Ingredients

  • 6 cups green beans, washed and trimmed
  • 2 tablespoons olive oil
  • ¼ cup shallots, sliced
  • 1 tablespoon lemon juice
  • 1 cup fresh grated parmesan cheese
  • 1 teaspoon salt
  • Crushed almonds, for garnish, if desired

Directions

  1. Preheat the oven to 400°F/204°C.
  2. Heat the olive oil in a Dutch oven over medium heat.
  3. Add the shallots and sauté until just tender, approximately 2-3 minutes.
  4. Add the green beans and lemon juice. Sauté for 2 minutes.
  5. Add the parmesan cheese and salt. Toss to mix. Place the pan in the oven and cook for an additional 15 minutes.
  6. Garnish with crushed almonds, if desired.

 

 

Double Loaded Mashed Potatoes

These potatoes are easy and quick to make, plus they are loaded with decadence that is only permissible during the holidays as small cubes of sharp white cheddar infuse each bite as it melts.

Serves 8 | Prep. time 10 minutes | Cooking time 20 minutes

Ingredients

  • 8 cups small red potatoes, quartered (skins left on unless preference is otherwise)
  • 1 teaspoon salt
  • ½ cup butter
  • 1 cup sour cream
  • ½ cup warm chicken stock
  • 1 cup Vermont white cheddar cheese, cut into small cubes
  • ½ cup asiago cheese, shredded
  • 1 cup crispy prosciutto, crumbled
  • ½ cup scallions, sliced
  • 1 teaspoon black pepper
  • 1 teaspoon oregano

Directions

  1. Place the potatoes in a large stock pot and add enough water to cover. Add salt and bring to a boil. Boil for 3-5 minutes, before reducing heat to low. Simmer an additional 10 minutes, or until potatoes are tender.
  2. Drain potatoes and immediately return them back to the pot. Add the butter, sour cream, and chicken stock. Using a potato masher or immersion blender, blend until desired texture is achieved.
  3. Add in the Vermont white cheddar, asiago, prosciutto, scallions, black pepper, and oregano. Stir well.
  4. Transfer to a serving dish and serve immediately.

 

 

Chai Poached Pears

This recipe relies on a tea that you prepare the day before. On the day of serving, poach fresh pairs in the fragrant tea and let the aroma fill your kitchen as you tend to other things, such as enjoying yourself!

Serves 8 | Prep. time 12 hours (for steeping) | Cooking time 1 hour

Ingredients

  • 2 quarts water
  • ½ cup black tea
  • 1 tablespoon whole cloves
  • 4 star anise pods
  • 6 cardamom pods
  • 2 cinnamon sticks
  • 1 vanilla bean, scraped out insides only
  • 1 teaspoon whole black peppercorns
  • 1 tablespoon fresh ginger, sliced
  • ½ cup brown sugar
  • ½ cup white sugar
  • ¼ cup honey
  • 8 Bosc pears, peeled and cored
  • Vanilla ice cream for serving

Directions

  1. Pour the water into a large saucepan or stock pot. Add the black tea, cloves, star anise, cardamom, vanilla, black peppercorns, and ginger.
  2. Bring the tea to a low boil over medium heat. Reduce to low and simmer for 30 minutes. Remove from heat and let steep overnight.
  3. The following day, strain the tea and add the white sugar, brown sugar, and honey. Place the tea in a large pot on the stovetop and bring to a simmer over low to medium heat.
  4. Add the pears into the tea and poach them in the simmering tea for approximately one hour, occasionally checking to turn and ensure even doneness.
  5. Remove the pears from the pan and let drain before serving with vanilla ice cream.

 

 

 

**These recipes and more can be found in Louise Davidson’s Thanksgiving Cookbook – Easy Stress-Free Holiday Recipes. To get your own copy, click on the cover or here.

To download the featured recipes, click here.