STROMBOLI RING, PIZZA RUSTICANA AND TIJUANA TIDBITS
GRILLED CHEESE SUPREME, ROASTED RED PEPPER BISQUE AND SPINACH FESTIVAL SALAD
Lunch with Friends
C’mon, friends, let’s do lunch! Spend an afternoon swapping stories on the best and worst gifts you’ve ever received, find out what blogs everyone’s reading, and get feedback on whether you should try a new look in the new year. This kicked-back menu keeps things casual yet stylish enough for entertaining half a dozen of your dearest friends.
Grilled Cheese SupremeWe like to use light rye with dill bread for this sandwich. It’s our favorite after-church lunch on Sunday, especially if someone brings soup.
—BILLIE MOSS WALNUT CREEK, CALIFORNIA
PREP/TOTAL TIME: 20 MIN. MAKES: 6 SERVINGS
12 slices hearty rye bread
12 teaspoons mayonnaise
18 slices cheddar cheese
3 small tomatoes, thinly sliced
1½ cups sliced fresh mushrooms
6 thin slices sweet onion
1 medium ripe avocado, peeled and cut into 12 wedges
12 teaspoons butter, softened
1. Spread each of six slices of bread with 1 teaspoon mayonnaise; layer with a cheese slice, tomato slices, mushrooms, another cheese slice, onion, 2 avocado wedges and remaining cheese slice. Spread remaining bread with remaining mayonnaise; place on top.
2. Butter outsides of sandwiches. Toast on a heated griddle for 2-3 minutes on each side or until bread is lightly browned and cheese is melted.
I put this soup together for anyone on a low-carb diet. It can be served warm or cold and makes an especially good first course or accompaniment to a meal-size salad for lunch.
—MARY ANN ZETTLEMAIER CHELSEA, MICHIGAN
PREP: 30 MIN. + STANDING COOK: 20 MIN. MAKES: 6 SERVINGS (2 QUARTS)
8 medium sweet red peppers
1 large onion, chopped
2 tablespoons butter
3 cups chicken broth, divided
2 cups half-and-half cream
½ teaspoon salt
½ teaspoon white pepper
6 tablespoons shredded Parmesan cheese
1. Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 15-20 minutes.
2. Peel off and discard charred skin. Remove stems and seeds; set peppers aside.
3. In a large saucepan, saute onion in butter until tender; cool slightly. In a blender, combine the onion mixture, 2 cups broth and roasted peppers; cover and process until smooth. Return to the pan.
4. Stir in cream and remaining broth; heat through (do not boil). Stir in salt and pepper. Sprinkle each serving with 1 tablespoon cheese.
I first whipped up this salad for my sister before we headed out for a day of shopping. “You could sell this in a deli,” she said. Now I’m asked to make it for her whenever she comes over.
—MALINDA SMITH STONE MOUNTAIN, GEORGIA
PREP: 30 MIN. + STANDING MAKES: 6 SERVINGS
1 medium sweet yellow pepper
1 medium sweet red pepper
½ pound sliced deli turkey, cut into strips
1 package (6 ounces) fresh baby spinach
2 plum tomatoes, sliced
2 green onions, sliced
½ cup crumbled tomato and basil feta cheese
3 pepperoncini, sliced
2 tablespoons grated Romano cheese
1 to 2 garlic cloves, minced
1 teaspoon Italian seasoning
½ teaspoon crushed red pepper flakes
½ teaspoon pepper
¾ cup balsamic vinaigrette
1. Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes.
2. Meanwhile, in a salad bowl, combine the turkey, spinach, tomatoes, onions, feta cheese, pepperoncini, Romano cheese, garlic and seasonings.
3. Peel off and discard charred skin from peppers. Remove stems and seeds. Slice peppers; add to salad and toss to combine. Serve with vinaigrette.
Editor’s Note: Look for pepperoncini (pickled peppers) in the pickle and olive section of your grocery store.
TRY THIS CRAFT
Winter Wonderland Coasters
Go green this year by turning old holiday greeting cards into coasters. We chose black-and-white winter scenes for a contemporary feel, but any cards will work just fine. What a fun way for hostesses to add a touch of Christmas cheer to winter get-togethers!
MATERIALS—FOR ONE
Ceramic tile about 4¼ in. square
Recycled cards or decorative papers
Paper trimmer
Sticky back stiffened felt
Decoupage glue
Sponge brush
Clear acrylic sealer
DIRECTIONS
1. From recycled cards or decorative papers, cut a 4-in. square.
2. Use sponge to apply a thin coat of decoupage glue to top surface of tile and adhere paper square centered on tile. Let glue dry.
3. Apply a thin layer of decoupage glue covering paper and edges of tile. Let glue dry.
4. Following manufacturer’s instructions, apply a coat of clear acrylic sealer to make the tile water-resistant. Let sealer dry.
5. Cut a 4-in. square piece of sticky back stiffened felt. Adhere centered on back of tile coaster.
6. Repeat steps 1-5 for desired number of tile coasters to create a complete set.
Raspberry-Fudge Frozen DessertI’m not sure where I got this recipe, but I just love trying new things. This has turned out to be my favorite ice cream dessert, and I serve it for company and for friends from church. I also made it for my daughter’s birthday and everyone loved it! Try it with different flavors of sorbets and ice creams.
—SUE KROENING MATTOON, ILLINOIS
PREP: 15 MIN. + FREEZING MAKES: 12 SERVINGS
2 cups vanilla ice cream, partially softened
½ cup chopped pecans, toasted
2 cups raspberry sherbet or sorbet, partially softened
2 cups chocolate fudge ice cream, partially softened
1 package (10 ounces) frozen sweetened raspberries, thawed
2 cups (12 ounces) semisweet chocolate chips
¼ cup butter, cubed
½ cup light corn syrup
½ cup water
Fresh raspberries, optional
1. Line the bottom and sides of a 9-in. x 5-in. loaf pan with plastic wrap. Combine vanilla ice cream and pecans; spread into prepared pan. Freeze for 30 minutes.
2. Spread raspberry sherbet over ice cream. Freeze for 30 minutes. Spread chocolate ice cream over the top. Cover and freeze for 8 hours or until firm.
3. Mash and strain raspberries, reserving ¼ cup juice (discard seeds and save remaining raspberry juice for another use). In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Whisk in the corn syrup, water and reserved raspberry juice; cool.
4. Remove dessert from the freezer 10 minutes before serving. Using plastic wrap, remove loaf from pan; discard plastic wrap. Using a serrated knife, cut ice cream into 12 slices. Spoon chocolate sauce onto dessert plates; top with ice cream. Garnish with fresh raspberries if desired.
I first helped my mom make these appetizers when I was just 11 years old. Now, as a military wife, I serve these tarts to friends all over the world!
—JENNIE MCCOMSEY HANSCOM AFB, MASSACHUSETTS
PREP: 20 MIN. + CHILLING BAKE: 15 MIN. MAKES: ABOUT 3 DOZEN
1 package (8 ounces) cream cheese, softened
½ cup butter, softened
1½ cups all-purpose flour
FILLING
1 pound fresh mushrooms, finely chopped
2 tablespoons butter
1 package (3 ounces) cream cheese, cubed
½ teaspoon salt
¼ teaspoon dried thyme
1. In a small bowl, beat cream cheese and butter until light and fluffy. Add flour; beat until mixture forms a ball. Cover and refrigerate for 1 hour.
2. For filling, in a large skillet, saute mushrooms in butter. Drain and pat dry. Return to the pan; stir in cream cheese until melted. Stir in salt and thyme; set aside.
3. On a lightly floured surface, roll dough to 1/16-in. thickness; cut into 2½-in. circles. Press onto the bottoms and up the sides of greased miniature muffin cups. Place a rounded teaspoonful of filling in each cup.
4. Bake at 350° for 12-17 minutes or until edges are lightly browned. Remove from pans to wire racks. Serve warm.
BAKED CRAB RANGOON, ROAST BEEF AND PEAR CROSTINI AND GRAPE JUICE SPARKLER
Festive Open House
Welcome guests inside for a friendly come-and-go festivity. This all-ages menu works for either a casual Sunday afternoon or a dressed-up evening—simply schedule a block of time that’s best for you, and allow visitors to come at their leisure. Remember to send out invitations four weeks in advance, and deck the halls for a jolly good time.
Baked Crab RangoonBaking the rangoon instead of deep frying them not only saves time but reduces the mess.
—SUE BENNETT SHELBURN, INDIANA
PREP/TOTAL TIME: 30 MIN. MAKES: 1 DOZEN
12 wonton wrappers
4 ounces cream cheese, softened
¼ cup mayonnaise
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
¼ cup thinly sliced green onions
1. Press wonton wrappers into greased miniature muffin cups. Bake at 350° for 6-7 minutes or until lightly browned.
2. Meanwhile, in a small bowl, beat cream cheese and mayonnaise until smooth. Stir in crab and onions; spoon into wonton cups. Bake for 10-12 minutes or until heated through. Serve warm.
Grape Juice SparklerEvery friendly gathering should have a seasonal punch on the menu. We like the predominantly grape flavor in this bubbly beverage—a must at holiday parties.
—TASTE OF HOME TEST KITCHEN
PREP/TOTAL TIME: 15 MIN. MAKES: 10 SERVINGS (2 QUARTS)
1 can (11½ ounces) frozen cranberry-raspberry juice concentrate, thawed
1 bottle (1 liter) club soda, chilled
1 bottle (750 ml) sparkling white grape juice, chilled
20 to 30 fresh raspberries
Just before serving, combine juice concentrate with club soda in a large pitcher. Stir in sparkling grape juice. Place two to three raspberries in the bottom of each glass; add juice.
Editor’s Note: Use 2 cans of cranberry-raspberry juice concentrate and 2 teaspoons lemon juice for a sweeter, fruitier beverage.
Roast Beef and Pear CrostiniFriends ask me to bring this whenever we get together. It has an unexpected flavor combination that seems to delight everyone.
—MARIE RIZZIO INTERLOCHEN, MICHIGAN
PREP/TOTAL TIME: 30 MIN. MAKES: 40 APPETIZERS
1 French bread baguette (1 pound)
3 tablespoons olive oil
1 garlic clove, minced
1 cup blue cheese salad dressing
1 medium pear, diced
¼ cup thinly sliced green onions
2 cups cubed cooked roast beef
1 cup diced seeded tomatoes
½ teaspoon salt
¼ teaspoon pepper
½ cup fresh basil leaves, thinly sliced
1. Cut the baguette into 40 slices. Combine oil and garlic; brush over one side of each slice of bread. Place on an ungreased baking sheet. Bake at 350° for 6-9 minutes or until lightly toasted.
2. Combine the salad dressing, pear and onions. Combine the roast beef, tomatoes, salt and pepper. Spread dressing mixture over toasted bread; top with beef mixture and basil.
Layered Blue Cheese SpreadI actually have fun preparing this dish, even though it’s so easy. I like to surround the finished spread with assorted crackers and party-sized pumpernickel and rye breads.
—LILY JULOW GAINESVILLE, FLORIDA
PREP/TOTAL TIME: 25 MIN. MAKES: 4 CUPS
3 packages (8 ounces each) cream cheese, softened, divided
1 cup (4 ounces) crumbled blue cheese
¼ cup plus 1 tablespoon sour cream, divided
2 tablespoons minced fresh parsley
1 tablespoon minced fresh cilantro
1 tablespoon minced chives
½ teaspoon coarsely ground pepper
½ cup chopped walnuts
Assorted breads or crackers
1. On a serving plate, spread two packages of cream cheese into an 8-in. circle. In a small bowl, combine the blue cheese, ¼ cup sour cream, parsley, cilantro, chives and pepper until blended. Spread over cream cheese layer to within ½ in. of the edges.
2. In a small bowl, beat remaining cream cheese and sour cream until smooth. Spread over blue cheese layer to within 1 in. of the edges. Sprinkle with walnuts just before serving. Serve with breads or crackers.
I’m a fan of simple-to-make appetizers that are a hit at parties. A five-ingredient marinade flavors these juicy and tender chicken wings.
—ROBIN SPIRES TAMPA, FLORIDA
PREP: 15 MIN. + MARINATING BAKE: 30 MIN. MAKES: 2 DOZEN
2 pounds chicken wings
1 cup apricot preserves
2 tablespoons cider vinegar
2 teaspoons hot pepper sauce
1 teaspoon chili powder
1 garlic clove, minced
1. Cut chicken wings into three sections; discard wing tips. In a small bowl, combine the remaining ingredients; pour ½ cup into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate for 4 hours or overnight. Cover and refrigerate remaining marinade.
2. Drain wings and discard marinade. Place wings in a greased foil-lined 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 30-35 minutes or until juices run clear, turning and basting occasionally with remaining marinade.
Editor’s Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.
PETITE APRICOT PASTRIES AND PETITE CHOCOLATE-HAZELNUT CAKES
Holiday Tea Party
Remember entertaining your favorite stuffed animals with a pretend tea set? It’s time to bring those enchanting imaginations to life. So dust off the real tea cups and saucers and invite the ladies over for an afternoon of seasonal teas, finger sandwiches and petite desserts almost too adorable to eat. Pinkies up or down, this menu’s all about having a little holiday fun.
These fancifully fruity bites will leave guests speechless...and reaching for more.
—MELISSA ROSE LUNDIN KERSEY, PENNSYLVANIA
PREP: 45 MIN. BAKE: 45 MIN. + COOLING MAKES: 12½ DOZEN
1 package (¼ ounce) active dry yeast
½ cup warm 2% milk (110° to 115°)
4 cups all-purpose flour
1 teaspoon plus ⅔ cup sugar, divided
½ teaspoon salt
1½ cups cold butter, cubed
4 egg yolks, lightly beaten
2 cups ground walnuts
2 cans (12 ounces each) apricot cake and pastry filling
FROSTING
4 cups confectioners’ sugar
⅔ cup butter, softened
1 teaspoon vanilla extract
2 to 4 tablespoons 2% milk
1. In a small bowl, dissolve yeast in warm milk. In a large bowl, combine 3 cups flour, 1 teaspoon sugar and salt. Cut in butter until crumbly. Add yeast mixture and egg yolks; mix well. Stir in enough remaining flour to form a soft dough. Combine walnuts and remaining sugar; set aside.
2. Divide dough into thirds. Between waxed paper, roll one portion into a 15-in. x 10-in. rectangle. Transfer to a greased 15-in. x 10-in. baking pan. Sprinkle with 1½ cups walnut mixture. Roll out second portion of dough; place over walnut layer. Spread apricot filling to within 1 in. of edges. Roll out remaining portion; place over filling.
3. Bake at 325° for 45-50 minutes or until golden brown. Cool completely on a wire rack. In a large bowl, beat the confectioners’ sugar, butter, vanilla and enough milk to achieve desired consistency. Spread over top; sprinkle with remaining walnut mixture. Cut into 1-in. squares. Refrigerate leftovers.
Make Ahead Note: Dough can be made a day in advance; cover and refrigerate each portion.
Petite Chocolate-Hazelnut CakesIf you like Nutella, these petite party cakes will make you swoon. We started by making a rich torte topped with a chocolate-hazelnut ganache and cut it into 1-inch squares for a dessert tray.
—TASTE OF HOME TEST KITCHEN
PREP: 50 MIN. BAKE: 20 MIN. + COOLING MAKES: 8 DOZEN
½ cup butter, softened
⅔ cup sugar
2 eggs
1½ teaspoons vanilla extract
1⅓ cups all-purpose flour
½ cup baking cocoa
1½ teaspoons baking soda
¼ teaspoon baking powder
¼ teaspoon salt
¾ cup plus 2 tablespoons buttermilk
FILLING
1 teaspoon unflavored gelatin
1¼ cups heavy whipping cream, divided
¼ cup Nutella
GANACHE
6 ounces semisweet chocolate, chopped
⅔ cup heavy whipping cream
1 teaspoon instant espresso granules
1¼ cups hazelnuts, toasted
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, baking powder and salt; gradually add to the creamed mixture alternately with buttermilk, beating well after each addition.
2. Pour into a greased and floured 13-in. x 9-in. baking pan. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean.
3. Cool for 10 minutes before inverting onto a wire rack to cool completely. Trim ½ in. from edges of cake. Cut cake horizontally into two layers; set aside.
4. In a small saucepan, sprinkle gelatin over ¼ cup cream; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; cool to room temperature.
5. In a bowl, beat gelatin mixture and remaining cream until it begins to thicken. Add Nutella; beat until stiff peaks form.
6. Place bottom cake layer on a cutting board; spread with whipped cream mixture. Top with remaining cake layer.
7. Place chocolate in a small bowl. In a small saucepan, bring cream and espresso granules just to a boil. Pour over chocolate; whisk until smooth.
8. Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency, about 30 minutes. Spread over top of cake. Cut cake into 1-in. squares; top each with a hazelnut.
Make Ahead Note: Cakes can be made a day in advance. Place each cake square in a miniature muffin cup liner and place in an airtight container in the refrigerator.
On cold winter afternoons, my friends and I like to sip this tangy cranberry tea while sitting next to a glowing fire and enjoying good conversation. It’s a great alternative to mulled cider.
—POLLY HOLBROOK GREELEY, COLORADO
PREP/TOTAL TIME: 30 MIN. MAKES: 3 QUARTS
3 cinnamon sticks (3 inches)
6 whole cloves
6 cups water
3 cups fresh or frozen cranberries
9 slices peeled fresh gingerroot
6 individual tea bags
6 cups unsweetened apple juice
⅓ cup honey
1. Place cinnamon and cloves on a double thickness of cheesecloth. Bring up corners of cloth; tie with a string to form a bag.
2. In a large saucepan, combine the water, cranberries and ginger; add spice bag. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until berries have popped, stirring occasionally. Remove from the heat. Add tea bags; cover and steep for 5 minutes.
3. Discard tea bags and spice bag. Strain cranberry mixture through a cheesecloth-lined colander. Return to saucepan. Stir in juice and honey; heat through. Serve warm.
top tip
Keep Gingerroot Frozen
Fresh gingerroot is easy to peel and slice or grate if it’s frozen.
—GENEVIEVE DOLLAR EVERETT, WASHINGTON
Lobster-Shrimp Salad CroissantsLightly dressed with a crisp, clean flavor, this simple lobster salad is an ideal buffet food for showers and tea parties. Plus, the filling can be made a day in advance.
—ATHENA RUSSELL FLORENCE, SOUTH CAROLINA
PREP/TOTAL TIME: 25 MIN. MAKES: 10 SERVINGS
½ cup mayonnaise
1 tablespoon snipped fresh dill
1 tablespoon minced chives
1 tablespoon lemon juice
½ teaspoon salt
¼ teaspoon pepper
½ pound imitation lobster
½ pound cooked small shrimp, peeled and deveined and coarsely chopped
10 miniature croissants, split
In a large bowl, combine the mayonnaise, dill, chives, lemon juice, salt and pepper. Stir in lobster and shrimp. Cover and refrigerate until serving. Serve on croissants.
Turkey, Gouda & Apple Tea SandwichesCut into triangles or quarters, these fun mini sandwiches are a tasty addition to an afternoon tea gathering. The cranberry mayo lends an original flavor twist, and the apples give them a sweet-tart crunch.
—TASTE OF HOME TEST KITCHEN
PREP/TOTAL TIME: 25 MIN. MAKES: 4 DOZEN
⅔ cup reduced-fat mayonnaise
2 tablespoons whole-berry cranberry sauce
24 very thin slices white bread, crusts removed
12 slices deli turkey
2 medium apples, thinly sliced
12 thin slices smoked Gouda cheese
4 cups fresh baby spinach
1. Place mayonnaise and cranberry sauce in a small food processor. Cover and process until blended. Spread over each bread slice.
2. Layer the turkey, apples, cheese and spinach over each of 12 bread slices; top with remaining bread. Cut each sandwich into quarters.
Make Ahead Note: Cranberry spread can be prepared a day in advance; cover and store in the refrigerator.
Vanilla Chai TeaAn aromatic chai is comfort in a cup. It’s extra special with a dollop of fresh whipped cream and a sprinkling of ground allspice on top.
—TASTE OF HOME TEST KITCHEN
PREP/TOTAL TIME: 25 MIN. MAKES: 6 SERVINGS
8 whole peppercorns
½ teaspoon whole allspice
2 cardamom pods
1 cinnamon stick (3 inches)
4 whole cloves
8 individual tea bags
1 tablespoon honey
4 cups boiling water
2 cups 2% milk
1 tablespoon vanilla extract
½ cup heavy whipping cream
1½ teaspoons confectioners’ sugar
Ground allspice
1. In a large bowl, crush peppercorns, allspice, cardamom, cinnamon stick and cloves with the end of a wooden spoon until aroma is released. Add tea bags, honey and boiling water. Cover and steep for 6 minutes.
2. Meanwhile, in a small saucepan, heat milk. Strain tea into a heatproof pitcher; stir in milk and vanilla.
3. In a small bowl, beat whipping cream and confectioners’ sugar until soft peaks form. Serve individual servings of tea with whipped cream; garnish with ground allspice.
top tip
Sweeten Up
Sweetening whipped cream with confectioners’ sugar instead of granulated sugar helps it hold up longer and stay fluffier.
I took a cooking class many years ago, and the instructor gave us the recipe for these delicate pastry triangles. I asked if I could share this recipe with Taste of Home, and she couldn’t have been happier that more people would be able to enjoy her almondy treats.
—JOANNE WRIGHT NILES, MICHIGAN
PREP: 1 HOUR BAKE: 15 MIN. + COOLING MAKES: 9 DOZEN
3 cups all-purpose flour
¾ cup confectioners’ sugar
½ teaspoon salt
1½ cups cold butter, cubed
FILLING
3 cups sliced almonds
1½ cups sugar
5 egg whites
3 tablespoons all-purpose flour
1 tablespoon corn syrup
1 teaspoon ground cinnamon
½ teaspoon almond extract
¼ teaspoon baking powder
⅔ cup seedless raspberry jam
COATING
8 ounces semisweet chocolate, chopped
1 tablespoon shortening
1. In a large bowl, combine the flour, confectioners’ sugar and salt; cut in butter until crumbly. Pat into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 15-18 minutes or until lightly browned. Cool on a wire rack.
2. Meanwhile, in a large saucepan, combine the almonds, sugar, egg whites, flour, corn syrup and cinnamon; cook over low heat until a thermometer reads 200°, stirring constantly. Remove from the heat; stir in extract and baking powder. Spread jam over crust; spread almond mixture over top.
3. Bake at 350° for 15-20 minutes or until golden brown. Cool completely on a wire rack. Cut into 54 squares; cut each diagonally into two triangles.
4. In a microwave, melt chocolate and shortening; stir until smooth. Dip half of each triangle in chocolate; allow excess to drip off. Place on waxed paper; let stand until set.
Make Ahead Note: Can be made 2 days in advance. Store in an airtight container at room temperature.
STROMBOLI RING, PIZZA RUSTICANA AND TIJUANA TIDBITS
Holiday Movie Night
Coming to a living room near you: Miracle on 34th Street, A Christmas Story and White Christmas, not to mention delicious snacks. Gather the gang, pass the pizza and cuddle up with a batch of chocolaty fudge cups for screenings of your favorite Christmas classics. Now that sounds like a wonderful life.
A friend of mine gave me this fun recipe years ago, and it’s so incredibly good! I like to serve it warm with marinara sauce.
—BARRIE PEAGLER SCOTTSDALE, ARIZONA
PREP: 20 MIN. + RISING BAKE: 30 MIN. MAKES: 12 SERVINGS
1 pound bulk Italian sausage
1½ cups (6 ounces) shredded Monterey Jack or part-skim mozzarella cheese
2 eggs
½ teaspoon Italian seasoning
1 loaf (1 pound) frozen bread dough, thawed
1 tablespoon grated Parmesan cheese
Marinara sauce, warmed, optional
1. In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the Monterey Jack cheese, one egg and Italian seasoning.
2. On a lightly floured surface, roll dough into an 18-in. x 6-in. rectangle. Spoon sausage mixture over dough to within ½ in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
3. Place seam side down on a greased baking sheet; pinch ends together to form a ring. With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals.
4. Beat remaining egg; brush over dough. Sprinkle with Parmesan cheese. Cover and let rise in a warm place until doubled, about 30 minutes.
5. Bake at 350° for 28-32 minutes or until golden brown. Serve with marinara sauce if desired.
Broiling the veggies before topping this pizza is what gives it all the flavor. I think it’s wonderful with a wheat crust, too. For a cozy night in, this is the perfect dish.
—SALLY SIERAK SHORELINE, WASHINGTON
PREP: 30 MIN. BAKE: 15 MIN. MAKES: 35 APPETIZER SERVINGS
1 tube (13.8 ounces) refrigerated pizza crust
4 tablespoons olive oil, divided
2 large tomatoes, thinly sliced
1 tablespoon Italian seasoning
2 medium red onions, cut into thin wedges
2 medium sweet red peppers, cut into ¼-inch strips
1 large portobello mushroom, cut into ⅛-inch strips
2 cups (8 ounces) shredded Parmesan cheese
1. Unroll crust into a lightly greased 15-in. x 10-in. x 1-in. baking pan; flatten dough and build up edges slightly. Brush crust with 1 tablespoon oil. Bake at 425° for 7 minutes.
2. Meanwhile, in a small bowl, combine the tomatoes, 1 tablespoon oil and Italian seasoning; set aside.
3. In a large resealable plastic bag, combine the onions, red peppers, mushroom and remaining oil; seal bag and toss to coat. Place vegetables in a single layer on a greased broiler pan. Broil 4 in. from the heat until skins blister, about 15 minutes.
4. Arrange tomatoes over crust; top with roasted vegetables. Sprinkle with cheese.
5. Bake at 425° for 12-15 minutes or until golden brown.
I love how Tex-Mex salty-sweet flavors come together in this mix, and a kick of heat sneaks up on you at the end. Served in a holiday tin, it’s the ultimate movie snack.
—BEVERLY PHILLIPS DUNCANVILLE, TEXAS
PREP: 20 MIN. BAKE: 1 HOUR + COOLING MAKES: 4¾ QUARTS
12 cups popped popcorn
4 cups bite-size tortilla chips
3 cups Crispix
1 can (11½ ounces) mixed nuts
½ cup butter, cubed
½ cup light corn syrup
½ cup packed brown sugar
3 teaspoons chili powder
¼ teaspoon salt
⅛ to ¼ teaspoon cayenne pepper
⅛ teaspoon ground cinnamon
1. In a large greased roasting pan, combine the popcorn, tortilla chips, cereal and nuts.
2. In a small saucepan, combine the remaining ingredients. Bring to a boil, stirring constantly. Pour over popcorn mixture and toss to coat.
3. Bake, uncovered, at 250° for 1 hour, stirring every 20 minutes. Cool on waxed paper. Store in an airtight container.
What movie night would be complete without candy? With a coconut filling, the flavor of these fudgy bites is reminiscent of an Almond Joy candy bar.
—MAYBRIE, TASTE OF HOME ONLINE COMMUNITY
PREP: 30 MIN. BAKE: 10 MIN./BATCH + COOLING MAKES: 4 DOZEN
1 package chocolate fudge cake mix (regular size)
½ cup butter, melted
1 egg
FILLING
¼ cup sugar
¼ cup evaporated milk
7 large marshmallows
1 cup flaked coconut
TOPPING
¾ cup semisweet chocolate chips
¼ cup evaporated milk
2 tablespoons butter
½ cup sliced almonds
1. In a bowl, beat the cake mix, butter and egg until well blended. Shape into 1-in. balls; place in foil-lined miniature muffin cups. Bake at 350° for 8 minutes.
2. Using the end of a wooden spoon handle, make a ½-in.-deep indentation in the center of each cup. Bake 2-3 minutes longer or until cake springs back when lightly touched. Remove from pans to wire racks to cool.
3. For filling, in a microwave-safe bowl, heat sugar and milk on high for 2 minutes, stirring frequently. Add marshmallows; stir until melted. Stir in coconut. Spoon into cooled cups.
4. For topping, in another microwave-safe bowl, combine the chocolate chips, milk and butter. Microwave in 10- to 20-second intervals until melted; stir until smooth. Stir in almonds. Spread over filling. Store in the refrigerator.
Editor’s Note: This recipe was tested in a 1,100-watt microwave.
top tip
For the Little Whos in Whoville
Keep restless movie watchers busy with fun Christmas crafts or engaging games, such as movie bingo. Fill homemade bingo cards with holiday words or props that appear in the movie. Then use candy or marshmallows to mark the words as you go.
Greek PastaThis is my go-to easy vegetarian dish. Sweet sun-dried tomatoes, olives and basil are tossed with hot pasta. But you can also make it in advance to let the flavors blend. Simply reheat and serve.
—JENNIFER MENTO BOSTON, MASSACHUSETTS
PREP/TOTAL TIME: 25 MIN. MAKES: 15 SERVINGS
1 jar (6 ounces) pitted Greek olives, drained
¾ cup oil-packed sun-dried tomatoes
½ cup grated Romano cheese
¼ cup olive oil
1 tablespoon capers, drained
1 teaspoon lime juice
¼ teaspoon pepper
¼ teaspoon crushed red pepper flakes
3 to 4 drops hot pepper sauce, optional
1 package (16 ounces) spiral pasta
¾ cup minced fresh basil
Additional grated Romano cheese, optional
1. In a small bowl, combine the olives, tomatoes, cheese, oil, capers, lime juice, pepper, pepper flakes and, if desired, pepper sauce; let stand for 10-15 minutes. Meanwhile, cook pasta according to package directions.
2. Drain pasta; place in a large bowl. Add olive mixture and basil; toss to coat. Serve with additional cheese if desired.
TRY THIS CRAFT
Countdown-to-Christmas Blocks
Little ones will enjoy counting down the days to Christmas with these colorful numbered blocks. Change them daily and watch how quickly the time passes until the big day finally arrives!
MATERIALS
Medium flat paintbrush
Red acrylic paint
5-in. x 3-in. wooden base
Glitter varnish
Paper trimmer
Patterned scrapbook paper
Red card stock
Decorative corner punch
Decoupage or tacky glue
Small sponge brush
Two 2-in. wooden blocks
1-in. white sticker numbers
DIRECTIONS
1. With medium flat brush and red acrylic paint, apply base coat to wooden base. Let dry and repeat as needed for complete coverage. Apply a coat of glitter varnish as a sealer.
2. Use paper trimmer to cut twelve 2-in. squares from patterned paper and twelve 1½-in. squares from the red card stock.
3. Use decorative corner punch on each corner of the 1½-in. squares of red card stock.
4. With sponge brush and decoupage or tacky glue, adhere a patterned square to each side of the blocks; let dry. Glue a red square centered on each patterned square. Let dry.
5. On one block, center and adhere one of the number stickers on each red square: 0, 1, 2, 3, 4 and 5. On the other block adhere these numbers: 0, 1, 2, 6, 7 and 8.
6. Set blocks side by side on wooden base. Position blocks to count the days until Christmas, from 25 to 1.
GOAT CHEESE-PESTO CROSTINI, FAST COCONUT SHRIMP, PROSCIUTTO BUNDLES AND ORANGE RAZZLETINI
Elegant Cocktail Party
Although cocktail parties had their heyday in the 1950s, they truly never went out of style. An upscale cocktail party featuring sensational appetizers and beverages can be a fun-filled way to gather with friends over the holiday season.
Red and green never tasted so good together. Using fresh rosemary sprigs to skewer roasted beets is a simple way to serve a gourmet appetizer. Plus, the pomegranate-ginger dipping sauce can be used on a variety of vegetables, seafood and chicken skewers.
—CHERYL PERRY HERTFORD, NORTH CAROLINA
PREP: 45 MIN. BAKE: 20 MIN. MAKES: 4 DOZEN (⅔ CUP SAUCE)
3 medium fresh beets (about 1 pound)
24 fresh rosemary sprigs (3 inches)
¼ cup olive oil
1 tablespoon grated orange peel
2 teaspoons minced fresh gingerroot
1 teaspoon pepper
½ teaspoon salt
POMEGRANATE SAUCE
1 cup pomegranate juice
⅔ cup sugar
1½ teaspoons lemon juice
1 tablespoon brown sugar
1 tablespoon water
1. Scrub beets; cut each into 16 wedges. Poke a hole through each wedge with a wooden skewer. Thread two wedges onto each rosemary sprig. Place in a greased shallow baking pan.
2. In a small bowl, combine the oil, orange peel, ginger, pepper and salt. Drizzle over beets; gently toss to coat. Bake at 350° for 20-30 minutes or until beets are tender, turning once.
3. Meanwhile, in a small saucepan, combine the pomegranate juice, sugar and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, until mixture is syrupy and reduced by half. Stir in brown sugar and water. Serve with beets.
We love this as an appetizer, but it’s equally good served as a meal. The rum and marmalade dipping sauce is a fun recipe to keep on hand for drizzling over pineapple fried rice or sauteed pea pods.
—ELAINE BONICA BETHEL, MAINE
PREP: 20 MIN. COOK: 25 MIN. MAKES: 2 DOZEN (1⅓ CUPS SAUCE)
1 egg
1 tablespoon water
1 cup panko (Japanese) bread crumbs
1 cup flaked coconut
1 pound uncooked large shrimp, peeled and deveined
Oil for deep-fat frying
1 jar (12 ounces) orange marmalade
¼ cup rum
1. In a shallow bowl, whisk egg and water. In another shallow bowl, combine bread crumbs and coconut. Dip shrimp into egg mixture, then roll in crumb mixture.
2. In an electric skillet or deep fryer, heat ¼ in. of oil to 375°. Fry shrimp, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels.
3. Meanwhile, in a small saucepan, bring orange marmalade and rum to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Serve with shrimp.
Goat Cheese-Pesto CrostiniGuests would be surprised to learn that I can make about two dozen of these elegant appetizers in less than half an hour. Goat cheese, pesto and bacon give these crunchy bites a distinct personality.
—CINDIE HARAS BOCA RATON, FLORIDA
PREP/TOTAL TIME: 25 MIN. MAKES: 2 DOZEN
6 tablespoons olive oil
6 tablespoons prepared pesto
3 tablespoons grated Parmesan cheese
1 French bread baguette (10½ ounces), cut into 24 slices
8 bacon strips, diced
1 package (4 ounces) herbed goat cheese
½ cup fresh arugula or baby spinach, finely chopped
3 tablespoons pine nuts, toasted
1. In a small bowl, combine the oil, pesto and Parmesan cheese.
2. Place bread slices on an ungreased baking sheet; brush with pesto mixture.
3. Broil 3-4 in. from the heat for 3-4 minutes or until edges are lightly browned.
4. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain.
5. Combine goat cheese and arugula; spread over bread. Sprinkle with bacon and pine nuts.
All wrapped up and secured with a chive, these Prosciutto Bundles are a rewarding way to satisfy a craving for a salty snack—without which no holiday cocktail party would be complete.
—GINA QUARTERMAINE ALEXANDRIA, VIRGINIA
PREP: 40 MIN. MAKES: 32 APPETIZERS
1 package (8 ounces) cream cheese, softened
½ cup minced fresh parsley
1 can (4¼ ounces) chopped ripe olives, drained
2 green onions, chopped
2 tablespoons finely chopped red onion
2 garlic cloves, minced
¼ teaspoon pepper
16 thin slices prosciutto (about 10 inches x 3½ inches)
32 whole chives
1. In a small bowl, beat the cream cheese, parsley, olives, onions, garlic and pepper until blended.
2. Cut each prosciutto slice in half widthwise; place about 2 teaspoons of filling on the center of each piece. Bring up corners of prosciutto and tie with a chive, forming a bundle. Refrigerate until serving.
Orange RazzletiniRaspberry-flavored rum and orange juice? We gave it a try and loved it! Try this spirited combination at your next holiday event.
—TASTE OF HOME TEST KITCHEN
PREP/TOTAL TIME: 5 MIN. MAKES: 2 SERVINGS
Ice cubes
½ cup orange juice
2 ounces raspberry-flavored rum
½ ounce Triple Sec
Orange slices and fresh raspberries, optional
1. Fill a mixing glass or tumbler three-fourths full with ice. Add the orange juice, rum and Triple Sec; stir until condensation forms on outside of glass.
2. Strain into two chilled cocktail glasses. Garnish with orange slices and raspberries if desired. Serve immediately.
SHREDDED PORK SANDWICHES AND TORTELLINI MEATBALL STEW
Let It Snow
When your dreams of a white Christmas come true, call up your friends for an afternoon of skiing, sledding, snowshoeing and ice skating. Afterward, offer the gang a chance to warm frozen toes and noses with some hot soup, sandwiches and the most adorable—and delicious—indoor snowmen on the block.
Shredded Pork SandwichesI like to share this dish at potlucks because it can be made ahead, which I especially appreciate during the busy holiday season. The sweet-and-spicy sauce is always a crowd favorite.
—MARTHA ANNE CARPENTER MESA, ARIZONA
PREP: 20 MIN. COOK: 8½ HOURS MAKES: 10 SERVINGS
1 boneless pork loin roast (4 pounds)
1 can (14½ ounces) beef broth
⅓ cup plus ½ cup Worcestershire sauce, divided
⅓ cup plus ¼ cup Louisiana-style hot sauce, divided
1 cup ketchup
1 cup molasses
½ cup prepared mustard
10 kaiser rolls, split
1. Cut roast in half; place in a 5-qt. slow cooker. In a small bowl, combine the broth, ⅓ cup Worcestershire sauce and ⅓ cup hot sauce; pour over roast. Cover and cook on low for 8-10 hours or until tender.
2. Remove pork; shred with two forks. Drain and discard cooking liquid. Return shredded pork to the slow cooker. For sauce, combine the ketchup, molasses, mustard and the remaining Worcestershire sauce and hot sauce. Pour over pork. Cover and cook on high for 30 minutes or until heated through. Serve on rolls.
top tip
6 Ways to Eat Pulled Pork
Having extra shredded pork is never a bad thing. Use it to top a baked potato, fill a quesadilla or add extra flavor to baked beans, or simply stir it into hash browns, macaroni or cole slaw to turn side dishes into entrees.
Loaded with meatballs, tortellini, tomatoes and kidney beans, this hearty stew is sure to warm you up on cold winter days. Sprinkle servings with shredded Parmesan for even more flavor.
—LORI MARTIN MARYSVILLE, MICHIGAN
PREP: 40 MIN. COOK: 45 MIN. MAKES: 6 SERVINGS (2½ QUARTS)
1 egg, lightly beaten
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
¼ cup seasoned bread crumbs
½ teaspoon salt
¼ teaspoon pepper
1 pound lean ground beef
2 tablespoons canola oil, divided
1 large onion, chopped
1 cup chopped celery
1 cup chopped carrots
4 cups beef broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-½ ounces) Italian diced tomatoes, undrained
½ teaspoon dried basil
½ teaspoon dried oregano
1 package (9 ounces) refrigerated cheese tortellini
¼ cup shredded Parmesan cheese
1. In a large bowl, combine the egg, spinach, bread crumbs, salt and pepper. Crumble beef over mixture and mix well. Shape into ¾-in. balls.
2. In a large saucepan, brown meatballs in batches in 1 tablespoon oil; drain. Remove meatballs and keep warm.
3. In the same pan, saute onion in remaining oil for 2 minutes. Add celery and carrots; saute 2 minutes longer. Stir in the broth, beans, tomatoes, basil and oregano. Add meatballs; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
4. Return to a boil. Add the tortellini; cook for 7-9 minutes or until tender, stirring several times. Garnish with the Parmesan cheese.
While my family loves the subtle cheesecake flavor of these cookies, I like the fact that I don’t need to use a cookie cutter to shape them. Plus, the scrumptious snowmen look so cute on a cookie tray.
—CATHY MEDLEY CLYDE, OHIO
PREP: 45 MIN. + CHILLING BAKE: 15 MIN./BATCH MAKES: ABOUT 4 DOZEN
1 cup butter, softened
1 package (8 ounces) cream cheese, softened
2¼ cups sugar, divided
1 egg
1 teaspoon vanilla extract
¼ teaspoon almond extract
3¾ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
50 pretzel sticks
Frosting of your choice
Orange gumdrops
1. In a large bowl, cream the butter, cream cheese and 2 cups sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate dough for at least 30 minutes or until easy to handle.
2. Shape dough into 1-in., ¾-in. and ½-in. balls. For each snowman, gently press one of each size ball together; gently roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Break pretzel sticks in half; press into the sides of each cookie, forming arms.
3. Bake at 325° for 15-18 minutes or until bottoms are lightly browned. Cool 1 minute before removing to wire racks. Decorate as desired using frosting and orange gumdrop noses.
CALIFORNIA TOSSED SALAD, ROSEMARY GARLIC FOCACCIA AND ROUNDUP CHILI
After-Caroling Warm-Up
After singing your way around the block, invite the carolers in to warm up their vocal cords with a cup of hot soup and fresh warm bread. Did we mention there’s hot chocolate, too?
California Tossed SaladEven though I’m retired, I’m busier than ever! My tossed salad is a quick and healthy dish to serve alongside soup and bread. Plus, it’s easy to make ahead if you’re expecting company.
—PATRICIA NIEH PORTOLA VALLEY, CALIFORNIA
PREP: 15 MIN. + CHILLING MAKES: 12 SERVINGS
2 jars (7½ ounces each) marinated quartered artichoke hearts, undrained
2 jars (4½ ounces each) whole mushrooms, drained
1½ cups cherry tomatoes
1½ cups cubed Monterey Jack cheese
2 large ripe avocados, peeled and cubed
1 can (6 ounces) pitted ripe olives, drained
2 tablespoons lemon juice
4 cups torn romaine
1. In a large bowl, combine the first seven ingredients. Cover and refrigerate for at least 1 hour.
2. Just before serving, add romaine and toss to coat.
Don’t let your bread machine go unused. This fragrant focaccia bread has been fine-tuned to yield a soft and airy texture with a golden brown top. Serve it as a rustic appetizer with garlic-infused olive oil or couple it with a warming bowl of stew.
—TAMMY BOLLMAN MINATARE, NEBRASKA
PREP: 45 MIN. + RISING BAKE: 15 MIN. MAKES: 2 LOAVES (10 WEDGES EACH)
1 cup warm 2% milk (70° to 80°)
1 egg
¼ cup water (70° to 80°)
¼ cup butter, softened
2¾ cups bread flour
2 tablespoons sugar
1 teaspoon salt
2 teaspoons active dry yeast
4 teaspoons olive oil
4 teaspoons minced fresh rosemary
3 garlic cloves, minced
1 teaspoon kosher salt
1. In bread machine pan, place the first eight ingredients in order suggested by manufacturer.
2. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
3. When cycle is completed, turn dough onto a lightly floured surface (dough will be sticky). Divide into two portions; place on greased baking sheets. Cover and let rest for 10 minutes. Shape each portion into an 8-in. circle. Cover and let rise until doubled, about 30 minutes.
4. Using the end of a wooden spoon handle, make ¼-in. indentations in dough. Brush with oil; sprinkle with rosemary, garlic and salt. Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks.
Roundup ChiliI like to serve this two-meat chili with diced onions, shredded cheese and bread for dipping. Because it’s made in the slow cooker, it’s a great choice for casual Christmas gatherings.
—LINDA STEMEN MONROEVILLE, INDIANA
PREP: 35 MIN. COOK: 6 HOURS MAKES: 12 SERVINGS (3 QUARTS)
2 pounds lean ground beef (90% lean)
1 beef flank steak (1½ pounds), cubed
1 medium onion, chopped
1 celery rib, chopped
1 can (29 ounces) tomato sauce
2 cans (14½ ounces each) diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (4 ounces) chopped green chilies
2 to 3 tablespoons chili powder
3 teaspoons ground cumin
2 teaspoons salt
2 teaspoons pepper
½ teaspoon ground mustard
½ teaspoon paprika
½ teaspoon cayenne pepper
¼ teaspoon garlic powder
Hot pepper sauce, shredded cheddar cheese and additional chopped onion, optional
1. In a skillet, cook the ground beef, flank steak, onion and celery over medium heat until meat is no longer pink; drain.
2. Transfer to a 6-qt. slow cooker. Stir in the tomato sauce, tomatoes, beans, chilies and seasonings. Cover and cook on low for 6-8 hours or until steak is tender.
3. Serve with the hot pepper sauce, shredded cheese and onion if desired.
Tuscan Pork StewTender chunks of pork are slowly cooked in a wine-infused sauce. I like to add crushed red pepper flakes for a little added kick.
—PENNY HAWKINS MEBANE, NORTH CAROLINA
PREP: 15 MIN. COOK: 8½ HOURS MAKES: 8 SERVINGS
1½ pounds boneless pork loin roast, cut into 1-inch cubes
2 tablespoons olive oil
2 cans (14½ ounces each) Italian diced tomatoes, undrained
2 cups reduced-sodium chicken broth
2 cups frozen pepper stir-fry vegetable blend, thawed
½ cup dry red wine or additional reduced-sodium chicken broth
¼ cup orange marmalade
2 garlic cloves, minced
1 teaspoon dried oregano
½ teaspoon fennel seed
½ teaspoon pepper
⅛ teaspoon crushed red pepper flakes, optional
2 tablespoons cornstarch
2 tablespoons cold water
Hot cooked fettuccine, optional
1. In a large skillet, brown pork in oil; drain. Transfer to a 5-qt. slow cooker.
2. Stir in the tomatoes, broth, vegetable blend, wine, marmalade, garlic, oregano, fennel seed, pepper and, if desired, pepper flakes. Cover and cook on low for 8-10 hours or until meat is tender.
3. Combine cornstarch and water until smooth; gradually stir into stew. Cover and cook on high for 30 minutes or until thickened. Serve with fettuccine if desired.
Chocolate-Covered Coffee BeansYou know you love them, but how do you make them? It’s so easy. Enjoy them as a snack or use them to top mocha desserts.
—TASTE OF HOME TEST KITCHEN
PREP/TOTAL TIME: 30 MIN. MAKES: 1 CUP
⅔ cup semisweet chocolate chips
1½ teaspoons shortening
½ cup coffee beans
Baking cocoa, optional
1. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip coffee beans in chocolate; allow excess to drip off. Place on waxed paper; let stand for 10-15 minutes.
2. Roll in cocoa if desired; let stand until set. Store in an airtight container.
Truffle Hot ChocolateWhen company comes calling during winter, set up a hot-chocolate bar. Hand the guests a mug of cocoa each. Then let them garnish it with whipped cream toppings and sweet add-ins.
—TASTE OF HOME TEST KITCHEN
PREP/TOTAL TIME: 25 MIN. MAKES: 6 SERVINGS
4 cups 2% milk
6 ounces 70% cacao dark baking chocolate, chopped
3 tablespoons brown sugar
1 teaspoon instant espresso powder
1 teaspoon vanilla extract
Dash salt
ADDITIONAL INGREDIENTS
FOR DULCE DE LECHE WHIPPED CREAM
3 tablespoons sugar
½ cup heavy whipping cream
FOR CHOCOLATE WHIPPED CREAM
½ cup heavy whipping cream
2 tablespoons chocolate syrup
FOR PEPPERMINT WHIPPED CREAM
½ cup heavy whipping cream
1 tablespoon sugar
⅛ teaspoon peppermint extract
1 tablespoon crushed peppermint candies
FOR COFFEE WHIPPED CREAM
½ cup heavy whipping cream
1 teaspoon instant espresso powder
1 tablespoon sugar
Chocolate-covered coffee beans, optional
FOR IRISH WHIPPED CREAM
½ cup heavy whipping cream
1 tablespoon Irish cream liqueur
In a large saucepan, heat milk over medium heat until bubbles form around sides of pan (do not boil). Remove from the heat; whisk in the chocolate, brown sugar, espresso powder, vanilla and salt until smooth. Return to the heat; cook and stir until heated through. Pour into mugs; top with desired flavor of whipped cream.
To prepare dulce de leche whipped cream: In a heavy skillet, melt sugar until golden. Gradually stir in cream; cook and stir until sugar is dissolved. Transfer to a small bowl; cover and refrigerate for 4 hours. Beat until stiff peaks form.
Chocolate whipped cream: In a small bowl, beat cream until it begins to thicken. Add chocolate syrup; beat until stiff peaks form.
Peppermint whipped cream: In a small bowl, beat cream until it begins to thicken. Add sugar and extract; beat until stiff peaks form. Garnish with candies.
Coffee whipped cream: In a small bowl, beat cream and espresso powder until it begins to thicken. Add sugar; beat until stiff peaks form. Garnish with coffee beans if desired.
Irish whipped cream: In a small bowl, beat cream and liqueur until stiff peaks form.