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    Christmas Cranberry Punch

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    By Culinary.net | Contributor Christmas Cranberry PunchRecipe courtesy of “Cookin’ Savvy”1       package fresh cranberries1       can pineapple chunks3-4    rosemary twigs6       cans lemon-lime soda, divided64     ounces cranberry juice20     ounces orange pineapple juice1       orangeThe night before, place four cranberries, two pineapple chunks and a few rosemary sprigs in each hole of silicone muffin pan or ice tray. Cover with 1 can lemon-lime soda and freeze.Chill remaining soda, cranberry juice and orange pineapple juice overnight.In punch bowl, mix remaining soda, cranberry juice and orange pineapple juice. Slice orange into 5-6 slices. Add lemon-lime soda ice cubes, handful of cranberries and orange slices. Serve.Visit Culinary.net to find more delicious holiday recipe ideas. More

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      Skillet Apple Pie with Caramel Sauce

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      By Culinary.net | ContributorWhile apple pie is a traditional seasonal dish, you can add unique flavor with this skillet version. Simply toss Honeycrisp apples with brown sugar, cinnamon and lemon juice then spoon between two pie crusts simmering in a thin layer of brown sugar and cinnamon then drizzle with caramel sauce for a deliciously gooey evening treat.Skillet Apple Pie with Caramel Sauce4          large Honeycrisp apples, peeled, cored and sliced1/4       cup sugar1 1/2    tablespoons cinnamon, divided1          tablespoon lemon juice6          tablespoons butter1/4       cup, plus 2 teaspoons, brown sugar2          refrigerated pie crusts2          teaspoons whipping creamcaramel sauceHeat oven to 350 F.In large bowl, combine apples, sugar, 1 tablespoon cinnamon and lemon juice until apples are covered. Set aside.In oven-safe, 10-inch nonstick skillet, melt butter. Add 1/4 cup brown sugar and remaining cinnamon; mix until combined. Boil 5-8 minutes.In same skillet, place one pie crust over brown sugar mixture. Pour apples over pie crust. Cover apples with second pie crust. Cut slits in top to release steam. Brush whipping cream over crust. Sprinkle with remaining brown sugar.Bake 35-45 minutes until crust is golden brown.Drizzle with caramel sauce.Find more dessert recipes at Culinary.net.[embedded content] More

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      Easy Easter Eats

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      One-pan dishes to make hosting simpleBy Family Features | ContributorEven if Easter hosting duties fell on your plate this year and added one more thing to your holiday to-do list, that doesn’t mean it has to be difficult. After all, Easter is a time meant for fun and fellowship with the food just one part of the celebration.Building the menu around simple, one-pan dishes can keep the focus where it needs to be: spending time and creating memories with family and friends. These dishes call for short lists of ingredients, many of which you may already have in your pantry, and simple preparation to create a full spread perfect for sharing with loved ones. Plus, using only one pan makes cleanup a breeze, so you can get back to the festivities quickly.A dish like this Easter Roast lets you check both the main course and side dishes off your list, relying on the oven to do most of the work for you after some quick prep work. Similarly easy to prepare, these Refrigerator Rolls can also be made up to six days in advance and stored in the fridge until ready to bake – a perfect complement to the savory roast and veggies.Finish off your feast with an adaptable dessert like this Blueberry Crumble. Made using just five ingredients and ready in about an hour, you can swap the blueberry pie filling and yellow cake mix for any combination that suits your guests’ tastes like apple pie filling with spice cake or cherry pie filling with chocolate cake; the sky’s the limit when it comes to satisfying that sweet tooth.For more Easter recipe inspiration, visit Culinary.net.Easter RoastYield: 1 roastSaltpeppergarlic powder1 roast (3 pounds)1 bag (1 pound) baby carrots1 bag (1 1/2 pounds) trio potatoes orpotato of choice3 cups beef broth1 can (10 ounces) cream of mushroom soup1 tablespoon garlic pepper3 tablespoons brown sugar1 onion, roughly chopped1 bundle asparagusPreheat oven to 350 F. Sprinkle salt, pepper and garlic powder over roast and rub into front, back and sides. Place seasoned roast in middle of large roasting pan. Place carrots on one side of roasting pan and potatoes on other side. In large bowl, mix beef broth and cream of mushroom soup with garlic pepper. Pour mixture over roast, potatoes and carrots. Sprinkle brown sugar over carrots and add chopped onion. Cover and cook 2 1/2 hours then remove from oven, add asparagus and cook uncovered 30 minutes. Serve from pan or place on platter for more formal presentation.Refrigerator RollsYield: 18 rolls2 packages yeast1/2 cup sugar2 cups lukewarm water6-7 cups all-purpose flour, divided2 teaspoons salt2 eggs1 stick softened butteroil, dividedIn large bowl, dissolve yeast and sugar in lukewarm water. When yeast is foamy, add 3 cups flour. Mix in salt, eggs and butter. Once mixed well, add remaining flour 1 cup at a time and knead dough into ball in bowl. Remove dough from bowl and place on clean surface. Wash and dry bowl then grease with drizzle of oil. Place dough in bowl and let rise 1 hour or store in refrigerator if making in advance. When ready to use, grease muffin pan with oil. Roll dough into hand-size balls and place in each muffin hole; cover 1 hour. Heat oven to 350 F. Bake rolls 30 minutes.Note: Dough can be made in advance and stored in refrigerator up to six days. If making ahead, punch down dough, cover and place in refrigerator. Punch down daily until ready to use.Blueberry CrumbleYield: 1 cake1 can blueberry pie filling1 box yellow cake mix1 bag (4 ounces) chopped pecans1 stick butter, melted1/4 cup oilwhipped cream, for serving (optional)vanilla ice cream, for serving (optional)Preheat oven to 350 F. Spread pie filling on bottom of 9-by-11-inch pan. Sprinkle cake mix and pecans on top. Do not mix. Drizzle melted butter and oil on top of cake mix and pecans. Do not mix. Lift pan and tilt from side to side until cake mix is completely covered in butter. Bake 1 hour until golden brown and bubbly. Serve with whipped cream or vanilla ice cream, if desired. More

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      SPINACH DIP WITH A FESTIVE TWIST

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      To make this recipe, start by combining a 16-ounce package of frozen spinach, cream cheese and garlic in a skillet. Once heated, add mayonnaise, salt, onion powder, chili powder and Italian seasoning.Add in Parmesan and mozzarella cheeses then stir until combined. Next, roll out crescent rolls. Stretch the dough then cut into 24 rolls.Form the bunny shape and scoop your spinach dip mixture into the center of the bunny and ears. Sprinkle the spinach dip with mozzarella cheese before baking at 375 F for 18 minutes.This dish is made for a crowd, served warm and full of cheesy goodness. [embedded content] More

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      Popovers with Cranberry Butter

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      By Family Features | ContributorWhen it’s time for a celebration, eggs are at the heart of many favorite recipes. They are an invaluable ingredient to hosts, delivering convenience and inspiration for hors d’oeuvres, baked treats, traditional dishes perfect for entertaining and more.Eggs keep baked favorites (and festivities) from falling flat. In only 10 minutes prep time and with a few simple ingredients, you can make crowd-pleasing recipes like these Popovers with Cranberry Butter from best-selling author and international social media chef Shereen Pavlides. Start by whisking the star of the show – eggs – with flour, salt and milk to a silky-smooth texture. Cover and refrigerate the thin batter for 6 hours, or overnight, then bake in a popover pan (or try a muffin pan) to warm, eggy, flaky perfection.Then combine softened butter and cranberry sauce with a pinch of salt before spreading on the melt-in-your-mouth popovers. For an extra special touch, consider whipping up homemade cranberry sauce rather than using a store-bought version.Whether it’s served as an appetizer or light dessert, this savory-with-a-touch-of-sweet recipe can become part of your family’s most cherished traditions.Popovers with Cranberry Butter Recipe courtesy of Shereen Pavlides (@CookingwithShereen) on behalf of the American Egg BoardPrep time: 10 minutes Cook time: 45-50 minutes Yield: 6 popovers   Popovers: 1 1/3    cups all-purpose flour1          teaspoon kosher salt 1 1/3    cups whole milk4          large eggs2          tablespoons avocado or vegetable oil             nonstick cooking sprayCranberry Butter:1/2       cup unsalted butter, softened 2          tablespoons cranberry sauce 1          pinch saltTo make popovers: In large bowl, whisk flour, salt, milk and eggs until silky smooth. Add oil and whisk to combine. Transfer to pourable pitcher, cover and refrigerate at least 6 hours, or overnight.Heat oven to 375 F.Place 6-cup popover pan in oven 10 minutes.Remove pan and spray with nonstick cooking spray. Stir batter, divide and pour into cups, filling each 3/4 full.Bake until puffed high and cooked through, 45-50 minutes. To make cranberry butter: In medium bowl, mix butter, cranberry sauce and salt until well combined.Remove popovers from oven and serve with cranberry butter.For more recipes: IncredibleEgg.org/invaluableegg More

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      Spiced Apple Crumble

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      Courtesy of Culinary.netThis scrumptious Spiced Apple Crumble is not only a family favorite but a holiday must-have. It’s the perfect dish to pack up and deliver to your next gathering of loved ones. Kids and adults love the deliciously sweet apple chunks filling the bottom of the pan along with the crumble topping. Top this killer sweet treat with vanilla ice cream for a sensational, melty, oozing-with-goodness dessert no one can forget. [embedded content]Spiced Apple CrumbleServings: 6-8Filling:6          medium Honeycrisp apples, peeled and cubed1          tablespoon white flour1/2       cup white sugar1/2       teaspoon ground cinnamon1/4       teaspoon ground cloves2          lemons, juice onlyTopping:1          cup quick oats1          cup white flour1/2       cup light brown sugar1/2       cup dark brown sugar 1/2       teaspoon baking powder1          teaspoon cinnamon powder1/2       cup unsalted butter, melted1/8       teaspoon saltvanilla ice cream (optional)Preheat oven to 350 F.To make filling: In medium bowl, add apples, flour, sugar, cinnamon, cloves and lemon juice. Toss to evenly coat. Spread evenly in 8-by-8-inch baking dish.To make topping: In medium bowl, add oats, flour, brown sugars, baking powder, cinnamon, melted butter and salt. Fork mixture to create crumbles. Pour crumble topping over apple mixture.Bake 30-40 minutes, or until golden brown. Let stand 10 minutes before serving.Serve warm with vanilla ice cream.Find more recipes for the fall season and holiday fun at Culinary.net. More

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      Chocolate Cherry Pecan Snack Mix

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      Recipe courtesy of Emily Caruso of “Jelly Toast” on behalf of the American Pecan Promotion BoardPrep time: 5 minutesCook time: 20 minutesServings: 201          large egg white1/4       cup light brown sugar1 1/2    tablespoons unsweetened cocoa powder1/2       teaspoon vanilla extract1          teaspoon salt1          tablespoon water1 1/2    cups pecan halves1          cup dried tart cherries1          cup small pretzels3/4       cup yogurt-covered raisinsHeat oven to 325 F. In bowl, whisk egg white, brown sugar, cocoa powder, vanilla extract and salt until well blended. Add water to thin mixture slightly. Fold in pecan halves until well coated. Spread mixture onto parchment-lined baking sheet.Bake 15-20 minutes, or until mixture is well set. Stir mixture several times during baking. Allow pecans to cool completely and transfer to bowl. Mix in dried cherries, pretzels and raisins.Find more regional recipe inspiration by visiting eatpecans.com. More

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      Bourbon Bacon Pecan Pie

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      By Family Features | ContributorPut a festive spin on this seasonal favorite made with the ultimate supernut due to their flavor versatility and nutritional benefits. Recipe courtesy of Emily Caruso of “Jelly Toast” on behalf of the American Pecan Promotion BoardPrep time: 20 minutesCook time: 70 minutesServings: 101          pie dough (9 inches)4          strips thick-cut bacon1/2       cup dark corn syrup1/2       cup light corn syrup1          cup light brown sugar2          tablespoons unsalted butter, melted2          tablespoons bourbon3          large eggs1/2       teaspoon salt2 1/2    cups raw pecan halvesPlace baking sheet in oven. Preheat oven to 350 F.Gently line pie pan with rolled out pie dough. Press into edges and up sides. Use fingers or fork to create decorative edge. Set aside.In skillet, fry bacon until crisp. Remove from pan and drain on paper towels then chop into small pieces and set aside. Reserve 1/4 cup bacon grease.In large bowl, whisk dark corn syrup, light corn syrup, brown sugar, reserved bacon grease, butter and bourbon. Add eggs and salt; whisk until mixture is even. Fold in pecan halves and chopped bacon.Pour mixture into pie crust and spread evenly with spatula. Gently cover edges of pie crust with aluminum foil. Place pie on preheated baking sheet and bake 60-70 minutes, or until pie is set in center.Remove pie from oven and cool completely before serving or chilling. Notes: Pie can be made 1 day ahead and refrigerated overnight. Allow pie to come to room temperature before serving.Find more regional recipe inspiration by visiting eatpecans.com. More

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      Ultimate Cheesy Herb Sourdough Stuffing Recipe

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      Recipe courtesy of Gaby Dalkin from “What’s Gaby Cooking” 1          loaf sourdough bread with crust, cut into 1-inch cubes (roughly 8 cups)10        tablespoons butter 2          shallots, finely sliced2          celery stalks, finely chopped2          bunches green onions, thinly sliced3/4       cup chopped fresh Italian parsley2          tablespoons chopped fresh oregano2          tablespoons chopped fresh sage2          tablespoons chopped fresh thyme3          large garlic cloves, minced2          teaspoons coarse kosher salt1          teaspoon freshly ground black pepper            3          large eggs2          cups chicken broth, divided6          ounces coarsely grated Parmesan cheesePreheat oven to 375 F. On large, rimmed baking sheet, spread ripped or cubed bread. Bake until bread is dry, about 15 minutes. Cool. Leave oven on.In heavy skillet over medium heat, melt butter. Add shallots and celery; saute 5-6 minutes. Add green onions, parsley, oregano, sage, thyme, garlic, salt and pepper; saute until celery is tender, 6-8 minutes.Generously grease large skillet or ceramic baking dish. Place bread cubes in large bowl. Add warm vegetable mixture; toss to combine.In medium bowl, whisk eggs and 3/4 cup broth. Add egg mixture to stuffing and toss to coat. Mix in Parmesan.Add 1/2-3/4 cup broth to stuffing if dry. Transfer to skillet or ceramic baking dish. Cover with buttered foil. Bake 30 minutes. Remove foil; bake until golden, about 30 minutes. Serve in baking vessel or transfer to serving platter. More