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#Holiday Recipes
niftyrecipe · 5 months
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Fondant sweet potatoes (slow roasted)
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Crock pot candy
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claer · 1 year
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pomegranate-orange cream tart
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1lifeinspired · 5 months
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Holiday Beef Brisket: Make Ahead In Your Slow Cooker - StoneGable
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oldfarmhouse · 4 months
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𝐒𝐢𝐦𝐩𝐥𝐞 𝐕𝐚𝐧𝐢𝐥𝐥𝐚 𝐁𝐮𝐫𝐧𝐭 𝐁𝐚𝐬𝐪𝐮𝐞 𝐂𝐡𝐞𝐞𝐬𝐬𝐜𝐚𝐤𝐞|𝐚𝐫𝐜𝐡𝐢𝐯𝐞𝐬
https://www.halfbakedharvest.com/vanilla-burnt-basque-cheesecake/
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thegeekyartist · 5 months
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Friend shared this on Facebook, some fun suggestions for those of you who don't drink but still want to make something fun for the holidays!
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Boursin mashed potatoes recipe
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forestgreenivy · 4 months
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Christmas Eve baking at my childhood home! I’m exhausted and full from nibbling.
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Eggnog Brulee Pie
This Eggnog Brulee Pie is an irresistible twist on a classic: combining rich, decadent eggnog into a custard-based pie that tastes like creme brulee! So easy and delightful! Prep Time: 10 mins Cook Time: 35 mins Total Time: 45 mins Servings: 8 -10
Ingredients
One 9" frozen deep dish pie crust at room temperature
4 Tablespoons cornstarch
3/4 cup granulated white sugar
4 Tablespoons butter melted
2¼ cups full-fat eggnog
1/2 teaspoon nutmeg
1 Tablespoon vanilla extract
For the Topping:
4 Tablespoons butter melted
1/3 cup granulated sugar + 1 Tablespoon ground cinnamon mixed together
Directions
Preheat oven to 325 degrees F.
Line a rimmed baking sheet with foil and place the frozen pie crust (in its pan) on top. The rimmed baking sheet will catch any drips.
Prick small holes with the tines of a fork on the bottom and sides of the pie crust; this will help from creating air bubbles. Likewise, you may also fill the pie crust with pie weights to weigh it down during baking.
Bake the crust for 10-12 minutes. Remove from the oven but keep the oven on.
While crust bakes, prepare your filling. In a medium saucepan, whisk together the cornstarch and granulated sugar until no clumps remain and mixture is cohesive.
Whisk in the melted butter, eggnog, and nutmeg and turn the stove on medium. Cook and stir constantly until mixture thickens and becomes smooth and creamy, about 5-7 minutes. It should look like pudding.
Remove from heat and whisk in the vanilla extract.
Pour the filling into the prepared partially-baked pie crust and smooth out the top.
Pour the melted butter topping over the pie filling and sprinkle the cinnamon sugar mixture liberally over the top.
Bake for 25 minutes, then turn on the broiler and broil for 1 minute or until topping is golden brown and bubbly (watch it carefully to prevent burning!). Cool the pie completely at room temperature before refrigerating for at least 1 hour to set.
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thecoparoom · 5 months
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Pepperidge Farm Thanksgiving
LIFE Nov 19, 1965
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Fondant sweet potatoes (slow roasted)
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christmasphotos · 1 year
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Four days to Christmas
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karmaaisakat · 1 year
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@taylorswift’s chai sugar cookie recipe (lazy girl version)
Okay so I’ve been making her chai recipe since she first posted it on here (RIP to those days- taylor we miss you) buttttt I’m lazy and it takes forever to make sugar cookies from scratch and it can be super easy to mess up if you don’t get it perfect. Hate that.
Anywayssss here is how I make the best chai sugar cookies (second to Taylor’s no doubt) the quick and dirty way:
What you’ll need (this is your grocery list):
For the cookies:
1 Bag of Betty Crocker’s Sugar Cookie Mix
1 Egg
1 Stick of Butter, softened
1 Capful of Real Vanilla Extract (or 1/4 teaspoon)
2 Chai Tea Packets OR 2 teaspoon of Pumpkin Spice (the spice in the spice section) and 2 teaspoon of Allspice. I never measure it I just sprinkle it in until it ~feels right~ you do you.
For the icing:
1 Cup of Powdered Sugar
3 Tablespoons of Egg Nog OR Milk OR Chai Tea Liquid (like the one they use at Starbucks— I’ve used them all before and they all turn out great either way)
1/4 teaspoon of Nutmeg
1/4 teaspoon of Cinnamon
Now for the recipe/how-to part:
First, turn on your oven to whatever the cookie mix packet says. Then add the mix, egg, softened butter, vanilla, chai tea packs or spices into a bowl. NOW if you have one of those fancy blender things for cookie dough you can use that but I don’t so I “knead” it like bread dough lol aka mix it with my VERY CLEAN hands.
Once everything is mixed together well, rub some butter or non stick spray on your cookie sheet (just a lil) then I like to take the tablespoon and scoop out the dough, roll it into a ball, then press it on the cookie sheet.
Okay now for the cooking times, every oven varies, and no one likes rock hard cookies. The bag says bake for 12-14 mins, and when you go to take them out you will think “These do not look done maybe a few more mins” DON’T. They somehow “cook more” once you pull them out on the hot pan. A good rule of thumb is to gently tap the top of once and see if there is any firmness (I know that doesn’t explain much but once you do it you will know).
If I’m in a hurry I’ll put them in the fridge or freeze to cool down before icing. For the icing, whisk the powdered sugar, your choice of liquid (see above), and the spices in a small bowl. I just take a spoon and drizzle or pour in on the cookies once they are cool. If you need to take them somewhere, like to a fun holiday party, put them back in the fridge after icing so the icing with “dry” and won’t rub off while traveling.
This is my favorite recipe to make and everyone requests it around the holiday and it’s super easy to make so go impress your friends/family!!!!
I put @taylorswift’s recipe below too! I used to have a link to her original post but I don’t know what happened to it 🤷‍♀️
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inthevintagekitchen · 6 months
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Holiday Classics: A Vintage Cranberry Relish Recipe from Historic Connecticut
Undoubtedly the most well-known food to come out of Mystic, Connecticut is pizza, thanks to the 1988 movie Mystic Pizza starring Julia Roberts… The real-life pizza shop that inspired the film is still serving up hot pies every day in this beautiful, bustling, historic port city, but there’s a long-standing tradition of other delicious New England fare that has made Mystic, CT a go-to source for…
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themessykitchen · 1 year
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santa hat cheesecake bites
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slowlycooking · 4 months
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