Easter Ham. Easter eggs. Ham and eggs seem to always make a joint appearance, don’t they?

Now, you can always take a cue from Lauren and use both leftover eggs and leftover ham to make these amazing-looking Ham and Cheese Melt Deviled Eggs.

Smart, eh?

 
 
 
If you’re like me, you’ll be adding ham sandwiches, split pea soup, and Denver omelets to your week’s menu. Wait, let me back up a little bit. That would be me, pre-Tasty Kitchen. But now? Well, let’s just say my choices have grown considerably, thanks to everyone here.

Let’s start with sandwiches. While I still love a good ham sandwich (or a club sandwich if I’m ravenous), I keep getting drawn to these sandwich (and spiral roll) ideas that feature ham. And I also somehow can’t stop thinking about slathering onion butter on everything.

 
 
 
And soups? I could live on soups. I’ve been known to have a bowl of rice with spicy soup for breakfast, then go on to have the same thing for lunch and dinner. These soups, on the other hand, don’t even need a bowl of rice. They’re hearty and filling and really get a nice boost of flavor from the ham.

 
 
 
Speaking of rice, take a look at these beauties.

 
 
 
If you want something completely different that will make everyone wish for leftover ham more often, how about pizza or breakfast enchiladas? That might be what it takes to give up my rice-and-soup breakfast.

 
 
 
And those are just a few of the recipes I found to help you free up that refrigerator shelf. So you can make room for cake! Because I like to always be ready to receive a cake if one should so happen to mysteriously appear in my kitchen. (I’m still waiting, but I’m ready!)

How about you? Got any favorite ways to use up your leftover ham (or roast or lamb or turkey)? Let us know! And tell us how your weekend was, too!

I’m working on that jealousy part, but let me tell you. Ya ain’t makin’ it easy.

We get a constant stream of cuteness here, and Easter seems to bring out the best in you. And that inspires me and gives me hope that, perhaps someday, I can finally work my way up from lumps. Here are a few that I aspire to!

Ravenous Bunny Cupcakes by Tisa of Blessings from My Kitchen. Ugh. The fence. The cute little bunny bottom sticking up. The carrots. The hula skirt on the bunny. We’re not worthy!

Bunny Cupcake by Fanny (TK member lululu) of Oh Sweet Day!. How cute are these!

Raspberry Easter Egg Cupcakes by Krissy of Krissy’s Creations. So adorable. And that color!

Glamour Peeps by Meghan of Buttercream Blondie. I know. Talk about piping skills.

Easter S’mores Cookie Pops by Sommer of A Spicy Perspective. Cookies that taste like S’mores. Sold!

 
What did I tell you? Easter cuteness indeed! Have fun making some of these with the kids. They’ll think you’re a genius! Which you are, really. Especially if you can make something that resembles a bunny without people asking why your cupcake looks like a water buffalo. (Been there.)

Happy decorating!

 
 
Head over to the post and share some of your favorite Passover recipes and memories!

 
Here are the other great posts in Tori’s Passover potluck:

Whole Orange Sephardic Charoset from Cheryl Sternman Rule of 5 Second Rule

Homemade Passover Seder Plates from Brenda Ponnay of Secret Agent Josephine

Potato Chip Zucchini Sticks with Lemon Mayo Dipping Sauce from Leah Schapira of CookKosher

Passover Cream Puffs and Eclairs from Stanley Ginsberg, author of Inside the Jewish Bakery

Roasted Butternut Squash with Garlic, Sage and Pine Nuts from Lori Lange of Recipe Girl

Coconut Pavlova with Pudding and Caramel Sauce from Jackie Dodd of Domestic Fits and The Beeroness

Passover Spinach Artichoke Dip from Andrew Wilder of Eating Rules

Faux Nutella Matzo Sandwiches from Catherine McCord of Weelicious

Passover Recipe Ideas from Tasty Kitchen from Ree and Betsy!

Ten Plagues Finger Puppets (so stinkin’ cute!) from Brenda of Secret Agent Josephine

Passover Cake Bites from Heidi Larsen of FoodieCrush

 
To me, eggnog is the iconic Christmas drink. When we were little, around Christmastime, Mom would carefully pour out mini glasses of the thick, wonderfully flavored beverage and cut it with a bit of milk. We savored what little we got from the small carton.

Now that I’ve learned to make it at home, I can enjoy it in much larger quantities. Which is a good thing, right? Right?!

“I would ask you to make eggnog more often, but then we would get fat,” Reuben informed me.

Let me show you how to make this scrumptious drink for yourself!

Here are the ingredients you’ll need: eggs (of course), sweetener of choice, salt, whole milk, vanilla extract, freshly grated nutmeg and heavy whipping cream.

Note: I made a half batch since it’s only the two of us.

Crack your eggs into a pot.

Add the sugar …

And salt …

And whisk it all up.

Sloooowly whisk in half of the milk.

I switched to a smaller pan so it’d be easier to stir.

Cook over low heat, stirring constantly, until the mixture coats the back of a wooden spoon, about 25 minutes.

Now’s a good time to listen to music, flip through a favorite magazine, or fiddle with your smart device.

You can also check to see if the eggnog is finished cooking with an instant-read thermometer. It should be between 170 and 175° F. Do NOT boil.

Once it’s finished cooking, pour the eggnog into a heat-proof bowl through a fine-mesh strainer.

See all the thumpies the strainer saved me from?

Whisk in the vanilla extract …

Freshly grated nutmeg (I’ll forgive you if you don’t use fresh) …

And the remaining milk. Cover and let chill in the refrigerator until completely cool, about 3 hours.

Just before serving, beat the cream until soft peaks form. Beautiful, soft cream …

Gently fold the whipped cream into the eggnog with a wire whisk.

Serve with extra whipped cream, if desired, and a sprinkling of freshly grated nutmeg.

Recipe notes:

1. You can use whatever sweetener (within reason) you like to sweeten this drink. I have used maple syrup, granulated sugar and evaporated cane juice with good success.
2. If you like the flavor of rum in your eggnog, you can add a bit of rum extract (or real rum, if you don’t mind the alcohol).
3. I highly recommend using an instant read thermometer to gauge when your eggnog is done cooking. Just make sure you have it set to Fahrenheit—I once made scrambled eggnog because I accidentally switched the thermometer to Celsius.

Recipe

Homemade Eggnog

by Erica Lea on December 21, 2010 in Drinks, Holiday
See this recipe post on Erica Lea’s site! December 21, 2010

DrinksHoliday

5.00 Mitt(s) 2 Rating(s)

Prep Time 10 Minutes

Cook Time 25 Minutes

Difficulty Intermediate

Servings 32

32

• + Print Recipe

Recipe Description

An easy recipe for eggnog that does not include alcohol or uncooked eggs.

Preparation Instructions

1) In a heavy 4 quart saucepan, with the heat off, whisk the eggs, maple syrup, and salt until well blended. Gradually stir in half of the milk.

2) Cook over low heat, stirring constantly, until mixture thickens and coats the back of a spoon, about 25 minutes. (Mixture should be about 170 – 175 degrees F). Do not boil.

3) Pour custard into a large bowl. Stir in vanilla extract, 1 teaspoon of ground nutmeg and the remaining milk. Cover and refrigerate until well chilled, about 3 hours.

4) Just before serving, in a medium bowl, beat whipping cream until soft peaks form. With wire whisk, gently fold whipped cream into custard mixture. Serve with extra whipped cream on top and a sprinkle of freshly grated nutmeg.

Store in the refrigerator up to 3 days.

Ingredients

• 12 whole Large Eggs
• 1-½ cup Maple Syrup (or Granulated Sugar)
• ½ teaspoons Salt
• 2 quarts (8 Cups) Whole Milk
• 2 Tablespoons Vanilla Extract
• 1 teaspoon Freshly Grated Nutmeg + More For Garnish
• 2 cups Heavy Whipping Cream + More For Garnish

 
 
_______________________________________

Newly-married Erica Kastner shares her wonderful recipes and amazing food photography on her blog, Cooking for Seven. She also writes about crafts and posts more of her beautiful photography in her personal blog, EricaLea.com. There really isn’t much that this amazing young lady can’t do, and we’re thrilled she does some of it here.

 
I love winter—for about thirty days. During this time, winter is magical and full of my favorite traditions that capture every sense. Winter is for hot cocoa and fuzzy blankets. It’s for taking fun treks in the snow that turn your nose red and your toes cold, so when you come home all you want to do is get warm and toasty in front of a fire. Winter smells like pine needles, old Christmas ornaments, and sugar cookies baking in the oven.

This is why it’s one of my favorite times of the year. For thirty days. After this, the cold gets really old and I’m ready for sunshine and warmth again. One of my favorite ways to warm up on these chilly days is a hot cup of deliciousness. Like this Pumpkin Spice Hot Apple Cider recipe from Erin. 

When you can settle into your sofa, with your fingers curled around a mug of something like this, your day just seems to get better. The tangy cider is paired with a spice-filled pumpkin syrup (adapted from Julie at Savvy Eats), and it is so good!

You’ll need: pumpkin puree, sugar, vanilla, water, cinnamon, allspice, ginger, apple cider.

To make the pumpkin spice syrup, add the pumpkin puree to a medium-sized pot.

 
 
 

 
Add the sugar.

And the water. 

Add the vanilla, cinnamon, allspice and ginger and bring everything to a boil. Reduce heat to low, and let cook for about 15 minutes, stirring occasionally. 

You want the mixture to become thick and syrupy.
 
 
 
 

Pour the syrup into a container and store in the fridge until ready to use.

To make the hot apple cider, in a large mug heat 3 tablespoons of pumpkin spice syrup.

Mix in hot apple cider. 

Top with whipped cream, and drizzle with additional syrup.

This holiday drink will definitely stay in my regular rotation! The syrup, the cider, the cream—it’s a trifecta of sippable perfection. Thanks so much Erin for sharing the recipe with us. Don’t forget to head over to Erin’s blog Dinners, Dishes, and Desserts for more tasty recipes!

Recipe

Pumpkin Spice Hot Apple Cider

by Erin on October 6, 2011 in Drinks, Non-Alcoholic
See this recipe post on Erin ’s site! October 6, 2011

DrinksNon-Alcoholic

5.00 Mitt(s) 2 Rating(s)

Prep Time 5 Minutes

Cook Time 20 Minutes

Difficulty Easy

Servings 8

8

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Recipe Description

Hot apple cider with pumpkin spice syrup topped with whipped cream.

Preparation Instructions

To make the pumpkin spice syrup, combine everything (minus apple cider and whipped cream) in a pan and bring to a boil. Reduce heat to low, and let cook for about 15 minutes, stirring occasionally. You want the mixture to become thick and syrupy.

Store in the fridge until ready to use.

To make the hot apple cider, in a large mug heat 3 tablespoons of pumpkin spice syrup. Mix in hot apple cider. Top with whipped cream, and drizzle with additional syrup. Enjoy!

Recipe for Pumpkin Spice Syrup adapted from Savvy Eats, via Steph’s Bite by Bite.

Ingredients

• FOR THE PUMPKIN SPICE SYRUP:
• ½ cups Pumpkin Puree
• ½ cups Sugar
• ½ teaspoons Vanilla
• 1-¼ cup Water
• 1 teaspoon Cinnamon
• ½ teaspoons All Spice
• ½ teaspoons Ginger
• FOR THE HOT APPLE CIDER:
• 3 Tablespoons Pumpkin Spice Syrup, Plus More To Drizzle On Top
• 8 ounces, fluid Apple Cider, Or As Needed To Fill Your Mug
• Whipped Cream For Garnish

 
 
_______________________________________

Amber is a stay at home mom who lives in the heart of the Missouri Ozarks. It’s a long way from where she grew up, in Wales (yes, way over in the U.K.). The recipes in her blog Sprinkled with Flour include her original creations as well as her family recipes. Go check them out!

 
Thanksgiving has come and gone and that means one thing: it’s time to start baking cookies! I love baking cookies every day of the year, but especially during the holiday season. I always make my staple Christmas cookies: Soft Gingersnaps with White Chocolate Chunks, Red Velvet Cheesecake Cookies, Chocolate Mint Chip Cookies, and Lace Cookies. But I always like to try a few new cookie recipes every season, too. I was looking for a festive holiday cookie recipe on Tasty Kitchen and stumbled upon Monique’s recipe for Brown Butter Snickerdoodle Cookies. My search was over. I had to make these cookies. 

Snickerdoodles are a classic holiday cookie, but these are made with brown butter. Brown butter takes butter, an already glorious ingredient, to a new level of gloriousness. If you haven’t tried brown butter, don’t wait any longer—make these Brown Butter Snickerdoodles. 

To make the cookies, you will need: flour, baking soda, cream of tartar, cinnamon, salt, butter, brown sugar, sugar, eggs, vanilla extract, and Greek yogurt. 

Whisk together the flour, baking soda, cream of tartar, cinnamon, and salt in a bowl and set aside.

Melt butter in a saucepan over medium heat. (Tip: Don’t use a dark pan, which will make it more difficult to gauge the color of the butter as it browns.) Once the butter starts melting, it will begin to foam.

Make sure you whisk the butter as it foams. 

After a few minutes, the butter will begin to brown on the bottom of the saucepan. Keep whisking! When the butter begins to brown and give off a nutty aroma, remove the pan from heat. (The butter in the photo above still has more browning to do.)

See that rich brown color? That’s the color you’re looking for. Immediately transfer the butter to a bowl to prevent burning. Let the brown butter cool for a few minutes.

Pour the butter into a mixing bowl (or the bowl of your stand mixer). Add the sugar and mix well.

Add in the egg and egg yolk.

Next, add the vanilla. 

Add in the Greek yogurt. 

Mix until combined. 

Reduce the mixer speed to low and slowly add the dry ingredients, just until combined.

Place the dough in the refrigerator and chill for at least 30 minutes. 

Preheat the oven to 350ºF and prepare the cinnamon-sugar mixture. Measure about 2 tablespoons of the chilled dough and roll into balls. Roll the balls in the cinnamon-sugar mixture.

Place the coated dough balls on a cookie sheet, 2 inches apart. 

Bake the cookies for 8-11 minutes or until the edges start turning golden brown. They will look slightly underdone in the middle, but don’t worry—they’ll continue to cook once out of the oven. 

Cool the cookies on the sheets for at least 2 minutes. Transfer to a wire rack to cool completely.

The brown butter makes these snickerdoodles extra extra special. I am in love. The cookies are soft, chewy, and have a slight nutty flavor thanks to the brown butter. The cinnamon and sugar makes the cookies pretty and gives them the perfect amount of sweetness. If you are looking for a new holiday cookie to try this year, make these. Your family, friends, and neighbors will love them. And if you don’t want to share, I won’t tell. They didn’t make it out of our house either.

Thanks Monique for a fabulous recipe! I am going to make these cookies every year. Make sure you visit Monique’s blog, Ambitious Kitchen, for other tasty recipes. 

Recipe

Brown Butter Snickerdoodle Cookies

by Monique of Ambitious Kitchen on October 14, 2012 in Cookies, Desserts
See this recipe post on Monique of Ambitious Kitchen’s site! October 14, 2012

CookiesDesserts

4.86 Mitt(s) 7 Rating(s)

Prep Time 40 Minutes

Cook Time 10 Minutes

Difficulty Easy

Servings 20

20

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Recipe Description

These aren’t your average snickerdoodle. They are a million times better.

Preparation Instructions

For the cookies:
Whisk together the flour, baking soda, cream of tartar, cinnamon, and salt in a bowl and set aside. NOTE: Make sure your baking soda and cream of tartar are fresh!

Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.

With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low speed just until combined.

Chill your dough in the refrigerator (important!) until the dough is cold about 30-60 minutes, or place in freezer for about 20 minutes if you are super eager, although I cannot promise the same results if you do this. Fridge is always best! If you desire a puffier cookie, keep the dough in the fridge overnight.

Preheat the oven to 350ºF.

Once dough is chilled, measure about 2 tablespoons of dough and roll into balls. Meanwhile, mix the rolling mixture ingredients in a bowl. Roll balls in the cinnamon-sugar rolling mixture. Place dough balls on cookie sheet, 2 inches apart. If you desire a thinner cookie, flatten the tops of the cookies a tiny bit (very tiny) with your hand.

Bake the cookies 8-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle but will continue to cook once out of the oven. Bake longer if you like crispier cookies. Cool the cookies on the sheets at least 2 minutes. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely.

Ingredients

• FOR THE COOKIES:
• 2-½ cups All-purpose Flour
• 1 teaspoon Baking Soda
• 2 teaspoons Cream Of Tartar
• ½ teaspoons Cinnamon
• ¼ teaspoons Salt
• 2 sticks Unsalted Butter
• 1-¼ cup Dark Brown Sugar
• ½ cups Granulated Sugar
• 1  Egg
• 1  Egg Yolk
• 1 Tablespoon Vanilla Extract
• 1 Tablespoon Plain Greek Yogurt
• FOR THE ROLLING MIXTURE:
• ¼ cups Granulated Sugar
• 2 teaspoons Cinnamon

 
 
_______________________________________

Maria and her husband Josh (who she affectionately refers to as her “dough boy”) blog at Two Peas and Their Pod. They’ve been featured on Saveur, Eatocracy, Gourmet Live, Glamour, and the Los Angeles Times, to name just a few. They’d also just recently added a little pea to their pod. We’re so glad to have them here!

 
I love simple desserts. I especially love simple desserts that taste great, and it’s these type of recipes that I like to have on hand during the busy holiday season. When you’re trying to orchestrate a culinary feast—one that includes a giant turkey the size of a small child, along with an endless list of sides—sometimes you need an easy dessert.

These Cranberry Orange Bars, shared by Stephanie, fit the bill perfectly. I love cranberry sauce, and these bars are the perfect combination of a sweetly tart cranberry sauce, sandwiched between a tasty cobbler-type crust and topping. Using just a few easy ingredients, you can have these bars whipped up in no time. 

This is a great way to use up any leftover cranberry sauce from your Thanksgiving meal too!

You’ll need: water, sugar, fresh squeezed orange juice and orange zest, fresh cranberries, yellow cake mix, oats, cinnamon, butter, and eggs.

Rinse your cranberries so they’re nice and clean.

Remove the zest from an orange, and squeeze out all of the juicy goodness. Set aside.

In a saucepan, add the water and sugar. Stir until the sugar is absorbed. 

Add the rinsed cranberries …

Along with the orange juice …

And the zest. Simmer over medium heat for about 10-15 minutes until the cranberries pop and the mixture begins to thicken.

Pour into a bowl and let cool completely (at least 1 hour).

Preheat the oven to 375ºF. In a large bowl, combine the cake mix, oats, and cinnamon.

Add the melted butter and the eggs.

Mix until everything is well-combined. Set aside about 1 1/2 cups of the mixture.

Spray a 9×13 baking dish with nonstick spray. Spread the remaining batter and push down into the pan, forming a crust.

Spread the cooled cranberry sauce evenly over the crust. 

Then drop the reserved 1 1/2 cups of batter by the spoonful evenly over the mixture. With a fork or spoon, gently try to push down and spread some of each spoonful so it’s not as thick. You do not need to cover all of the cranberries; try to avoid pushing the batter down into the cranberry sauce.

Bake for approximately 30-35 minutes or until the top is golden brown. Allow to cool for at least 2 hours before cutting into bars.

Recipe note: You may not need to bake these for the full 35 minutes, depending on your oven. Start checking them at about 25-30 minutes.

These are delicious on their own, and just as tasty with a dollop of whipped cream or ice cream! Perfect to go with any holiday meal.

Thank you Stephanie for sharing these goodies with us! You can check out more of her delicious looking recipes on her blog Eat. Drink. Love.

Recipe

Cranberry Orange Bars

by Stephanie { Eat. Drink. Love.} on December 6, 2011 in Brownies and Bars, Desserts
See this recipe post on Stephanie { Eat. Drink. Love.}’s site! December 6, 2011

Brownies and BarsDesserts

5.00 Mitt(s) 1 Rating(s)

Prep Time 1 Hour

Cook Time 35 Minutes

Difficulty Easy

Servings 24

24

• + Print Recipe

Recipe Description

Cranberry Orange Bars—a perfect blend of sweet and tangy! Perfect for the holidays!

Preparation Instructions

1. You’re basically going to start off by making cranberry sauce! In a saucepan, add the water and sugar. Stir until the sugar is absorbed. Add the rinsed cranberries, along with the orange juice and zest. Simmer for about 10-15 minutes until the cranberries pop and the mixture begins to thicken. Pour into a bowl and let cool completely (at least 1 hour).

2. Preheat the oven to 375ºF. In a large bowl, add the cake mix, oats, melted butter, eggs, and cinnamon. Mix until everything is well-combined. Set aside about 1 1/2 cups of the mixture. In a 9×13 baking dish, spray with nonstick spray. With the remaining batter, spread and push down into the pan, forming a crust.

3. Spread the cooled cranberry sauce evenly over the “crust”. Then, with the 1 1/2 cups of batter you reserved, drop it by the spoonful evenly over the mixture. Then, with a knife or spoon, gently try to push down and spread some of each spoonful so it’s not as thick. You do not need to cover all of the cranberries, and try to avoid pushing the batter down into the cranberry sauce. Bake for approximately 35 minutes or until the top is golden brown. Let the bars cool for at least 2 hours before cutting into bars (trust me on that one!)!

Ingredients

• ¾ cups Water
• 1 cup Sugar
• 1 bag (12 Oz. Size) Fresh Cranberries
• 1 whole Orange, Zested And Juiced
• 1 box (18.25 Oz. Size) Yellow Cake Mix
• 1 cup Rolled Oats
• ¾ cups Butter, Melted
• 2 whole Eggs
• 1 teaspoon Cinnamon

 
 
_______________________________________

Amber is a stay at home mom who lives in the heart of the Missouri Ozarks. It’s a long way from where she grew up, in Wales (yes, way over in the U.K.). The recipes in her blog Sprinkled with Flour include her original creations as well as her family recipes. Go check them out!

 
We’ve been doing this here Tasty Kitchen Blog for a few years now, and in that time, I’ve seen a steady stream of dishes pass through our cyber doors, each as tempting as the one before it, all of them wreaking havoc on my daily routine of promising myself, “Today will be a light eating day, to atone for yesterday’s sin of gluttony.”

It’s a futile attempt, I know. But I like to kid myself every morning.

One great perk of having read all the posts here is that, when I need inspiration fast and when that inspiration works best accompanied by instructions and visual aids, I have a wealth of reference material. Tasty Kitchen Blog has saved me many times I needed a last-minute side dish, or even just a quick but new dressing to update a favorite salad. So just in case you’re looking for something new for tomorrow’s meal (maybe your guest list suddenly multiplied, or perhaps you just learned one of your guests has a new dietary restriction), maybe we can help.

How about this Outrageous Garlic Soup for a starter? It’s warm and creamy and comforting, especially for those who just spent hours traveling. The garlic isn’t overpowering, and besides, everyone’s family, right?

This Brazilian Cheesebread also works well as a starter or a side, and it’s naturally gluten-free!

Speaking of bread, take a look at this Pumpkin Cornbread. That’s right, pumpkin cornbread.

Want something new and potato-ey for the table? These Potatoes Romanoff and Scalloped Hasselback Potatoes may just upstage the bird. (Sorry, bird.)

If it’s the stuffing you want to update, why not serve it in cute little edible bowls like these Stuffed Acorn Squash with Cranberry Cornbread Stuffing? They’re adorable and delicious. Just like me! If I looked like acorn squash, that is. (Which I don’t. So never mind.)

And of course, there’s dessert. Glorious dessert. After all, it’s dessert that makes the world go ’round, right? You can whip up a Perfect Pumpkin Cheesecake (which really is perfect in so many ways), or make these Nutella Cheesecake Pumpkin Muffins and sneak in some Nutella (because Nutella also makes the world go ’round). Or maybe you already have a pumpkin dessert and want to do something with apples instead. Have you tried this Ozark Apple Pudding? It’s rustic and full of apples and walnuts and served with a cinnamon-infused whipped cream. With desserts like these, who needs a main course? (Oops. Sorry again, bird.)

Or maybe you want to go the traditional way and make pie. I don’t blame you. I think pie makes the world go … whoa, I just had a deja vu moment there. Where was I? Oh yes, pie. You know what pies need? They need crust. I’ve made pies, and every time, I say a silent prayer for my crust and hope it cooperates. If you’re the same way, then maybe you’ll love this Pie Crust Tutorial as much as I do.

Want something extra special for the kids? (Because adults are easy. All you need is a trip to the store. Wine? Check. Beer? Check. Bourbon? Check. Alka-Seltzer? Check.) Give the kids something to rave about: Homemade Hot Chocolate. You’ll be their hero, they’ll tell their friends about it in school the following week, and their parents will curse thank you for having ruined them for all forms of instant hot chocolate packets.

Got overnight guests? Brew a pot of coffee (and more hot chocolate for the kids) and keep spoiling them with a Streusel-Topped Pumpkin Bread or Pumpkin Coffee Cake with Brown Sugar Glaze. They may never want to leave. (Uhm … sorry?)

And hey, if you’ve got enough of that bird left over, we even have a way to use it up. Wrap them up and make these pretty little Rosemary Turkey Pockets! So easy and simple, and perfect for brunch the next day or to pack for your guests for their trip back.

Whew. That’s a lot of last-minute ideas. And now, I must walk away from my monitor and reaffirm my commitment to eating light today. This time, it won’t be to atone for yesterday’s gluttony—it will be to prepare for tomorrow’s gorging. If you wish me well, I might have a chance of succeeding.

Enjoy the holiday, everyone! We here at Tasty Kitchen hope you have fun cooking and even more fun eating. Thank you to our contributors for all that you do, and thank you to all our members for being here and sharing your recipes. You’ve helped us create such a wonderful cooking community and you keep bringing all kinds to deliciousness into our world.

 
These rolls, a variation of the Sweet Potato Garlic Knots from Tasty Kitchen members Neil and Jessica, were so fun and easy to make. I loved that you could use pumpkin puree or sweet potato puree and how well they fit in to a holiday dinner. And they’re beautiful, too!

To make them you will need: warm water, active dry yeast, honey or agave nectar, olive oil, sweet potato or pumpkin puree, flour and salt. If you want to make the original version, you’ll need some garlic, too.

Begin by mixing warm water and yeast together in a bowl. Let it sit to activate the yeast.

Meanwhile, mix together the dry ingredients: salt and flour.

Then when the yeast and flour have developed, finish combining your wet ingredients to the yeast and water mixture, including the agave …

Olive oil …

And sweet potato puree. Mix them well.

Combine the wet ingredients into the dry ingredients and mix them well.

Create a uniform ball with your hands, making sure to gather all of the dry bits from the bowl.

Drizzle a bit of olive oil and rub it around to keep the surface from drying out.

Then cover with a wet paper towel and let rise for 2 hours.

It will have about doubled in size when it is ready.

Divide the dough into small balls that will fit into the palm of your hand.

Roll them out into long pieces …

And then tie your knots! Tuck in the ends, too.

Place them on a pizza stone if you have one, so they become crispy on the outside, and bake for 10-15 minutes until they are golden brown.


When they are ready, you can brush them with olive oil. If making garlic knots, brush with a mixture of olive oil and minced garlic.

They are a beautiful color and shape, delicious, and perfect for a holiday meal. Thank you to Neil and Jessica for sharing this with us! Check out their website Kohler Created for other delicious recipes.

Recipe

Sweet Potato Garlic Knots

by Neil and Jessica [at] Kohler Created on November 10, 2010 in Breads, Dinner Rolls
See this recipe post on Neil and Jessica [at] Kohler Created’s site! November 10, 2010

BreadsDinner Rolls

5.00 Mitt(s) 8 Rating(s)

Prep Time 2 Hours

Cook Time 15 Minutes

Difficulty Intermediate

Servings 16

16

• + Print Recipe

Recipe Description

Easy Sweet Potato Garlic Knots.

Preparation Instructions

Note: To make sweet potato puree, wash and peel sweet potato and cut into 1-inch squares. Place in a large pot and add enough water to cover. Bring to a boil over high heat and boil for 20-25 minutes or until soft. Remove from heat and drain into a colander and return to the pot. Mash and allow them to sit while you prepare your other ingredients.

1. Pour warm water into a medium bowl and slowly whisk in yeast. Let sit for 10 minutes, then add honey, olive oil and mashed sweet potato. Whisk until thoroughly combined and smooth.
2. In a separate bowl, mix flour and salt. Slowly stir in wet ingredients and continue to stir until it becomes impossible to stir more. Then use your hands to continue mixing and slowly start kneading your dough, adding more flour to your hands to keep it from sticking.
3. Once you’ve created your dough ball, add olive oil to the bottom of your bowl and roll the dough ball in it until it is coated. Cover with Saran wrap or a damp towel and store in a dry place (I use my microwave) for two hours.
4. Around the last 15-minute mark, preheat your oven to 425 degrees. Divide your dough into pieces you can easily hold in your fist and roll them into long strips around 8 or 9-inches long. Don’t worry if they’re skinny, they’ll still get fat when they bake. Tie each into a knot, tuck the edges under each side, then place each on the pizza stone.
5. Bake until golden, around 10-15 minutes. Brush with minced garlic and olive oil immediately after removing from oven. Allow to cool 3-5 minutes.

Ingredients

• 1 cup Warm Water
• 1 envelope (7g Envelope) Active Dry Yeast
• 2 Tablespoons Honey Or Agave Nectar
• 2 Tablespoons Olive Oil,, Plus More To Oil The Bowl
• ½ cups Sweet Potato Puree (fresh Or Canned)
• 3-½ cups Unbleached Bread Flour
• 1-½ teaspoon Coarse Kosher Salt
• Minced Garlic And Olive Oil, To Brush On Baked Knots

 
 
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There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.

 
I think that stuffing might be my favorite holiday side. It is so versatile and goes with anything I can dream up. So when I saw a new stuffing recipe by mother-and-daughter tandem Kim and Kelsey, I decided it was definitely worth trying. One can never have too much stuffing in their life.

You will need: a loaf of bread, turkey sausage, olive oil, celery, onion, poultry seasoning (or your own favorite mix), salt, apple, dried cranberries, and chicken broth.

Begin by tearing the bread into small pieces and drying it out in a low oven until it is crunchy.

Meanwhile, open the sausage casings and remove the ground turkey.

Sauté the meat in a bit of oil until it is nicely browned. Transfer it to a large bowl.

Next, sauté the onion and celery in a bit more oil until they are soft and translucent.

Finish by mixing in the apples and cranberries.

Transfer it all to the mixing bowl with the meat and add the bread.

Pour in the stock and mix it all together with a large wooden spoon.

Transfer it into a baking dish or skillet and pop it in the oven.

Cover it at first so it cooks through, then toward the end remove the foil so that the top browns.

There’s nothing like a stuffing with a crusty top!

Thank you to Kim and Kelsey for sharing this delicious stuffing recipe with us. There’s nothing better. Check out their website K&K Test Kitchen for more deliciousness!

Recipe

Turkey Sausage, Apple, and Cranberry Stuffing

by kandktestkitchen on November 10, 2011 in Holidays, Thanksgiving
See this recipe post on kandktestkitchen’s site! November 10, 2011

HolidaysThanksgiving

0.00 Mitt(s) 0 Rating(s)

Prep Time 20 Minutes

Cook Time 35 Minutes

Difficulty Easy

Servings 8

8

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Recipe Description

A healthy, delicious alternative to traditional stuffing.

Preparation Instructions

Cut the bread into cubes. Try to remove most of the crust. Toast the bread cubes for 15 minutes at 350°F, flipping them once. Put the bread into a large bowl.

While you are toasting the bread, cook the sausage. Heat a medium skillet over medium-high heat. When the skillet is hot, remove the sausage from the casing and add it to the skillet. Cook it, breaking it into small pieces, until it is cooked through. Add the sausage to the bread cubes.

Add the olive oil to the skillet, and then add the celery, onions, poultry seasoning, and salt. When the celery and onions begin to soften, add the apples and cranberries. Cook for another 5 minutes.

Add the celery, onion, apple mixture to the sausage and bread. Pour the chicken broth over everything and mix it well. Transfer the stuffing to a buttered casserole dish, with a lid or covered in aluminum foil, and cook for 20 minutes at 400°F. Uncover and cook for another 15 minutes.

Alternatively, you could stuff the stuffing into your turkey. In that case, let the stuffing come to room temperature before you stuff the turkey (never put hot stuffing in the bird!).

Ingredients

• 1 loaf Harvest Grain Bread
• 3 pieces Turkey Sausage Links
• 2 Tablespoons Olive Oil
• 4 stalks Celery, Sliced
• 2 whole Onions, Diced
• 1 Tablespoon Poultry Seasoning
• ½ teaspoons Salt
• 1 whole Honeycrisp Apple, Diced
• ½ cups Dried Cranberries
• ½ cups Low Sodium Chicken Broth

 
 
_______________________________________

There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.