3-Ingredient Christmas Swirl Fudge

1 hour 10 Minute Easy 3-Ingredient Christmas Swirl Fudge

1 hour 10 mins Serves 64

Ingredients:

• 1 bag (12 oz) white vanilla baking chips (2 cups)
• 1 container Betty Crocker™ Rich & Creamy vanilla frosting
• Betty Crocker™ green and red gel food colors

Rated 4.5/5 based on 6121 customer reviews

Instructions

1. Line 8-inch square pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
2. In large microwavable bowl, microwave white chips uncovered on High 1 minute. Spoon frosting over chips. Microwave on High 30 seconds; stir. If necessary, continue to microwave in 15-second increments until mixture can be stirred smooth.
3. Place 3/4 cup fudge mixture into each of 2 small bowls, leaving remaining untinted fudge mixture in bowl. Tint 1 bowl green and 1 bowl red by stirring in each food color to desired color.
4. Drop heaping tablespoons of green, red and white fudge mixture in bottom of pan to create random pattern. Pull table knife through layers for marbled design. Refrigerate uncovered until set, about 1 hour.
5. Remove from pan by lifting foil; peel foil away. Cut into 8 rows by 8 rows. Store covered in refrigerator.

source: https://www.bettycrocker.com/recipes/3-ingredient-christmas-swirl-fudge/

Easy-peasy Fruitcake for Christmas Recipe

30 Minute Easy-peasy fruitcake

30 mins Serves 14-16

Ingredients:

• 4 tbsp rum or brandy
• 1 orange , zested and juiced
• 600g mixed dried fruit (sultanas, raisins, apricots, cherries, cranberries)
• 200g butter , very soft
• 200g golden caster sugar
• 4 eggs
• 50g ground almonds
• 200g plain flour
• 100g pecan nuts or whole skinned almonds, chopped
• 100g candied peel , chopped
• 75g crystallised or candied ginger , chopped
• For the decoration
• apricot jam (warmed and sieved) or apricot glaze
• candied pineapple , candied angelica, glacé cherries (a mixture of red, green and yellow if you can find them), crystallised ginger

Rated 5/5 based on 7811 customer reviews

Instructions

STEP 1

Put the rum (or brandy), orange zest and juice and mixed dried fruit in a bowl and stir. Leave to soak overnight.

STEP 2

Heat oven to 170C/150C fan/gas 3½. Double line a 20cm tin with baking parchment. Beat the butter and sugar together until light and fluffy. Whisk in the eggs one by one, then fold in the almonds and flour. Add a pinch of salt and fold in the soaked fruit mixture (and any remaining liquid in the bowl), along with the nuts, candied peel and ginger. Spoon the mixture into the tin and level the surface.

STEP 3

Bake for 1 hr, then turn the oven down to 150C/130C fan/gas 2 and bake for a further 2 hrs. Check the cake to see if it's pulling away from the sides of the tin and feels firm on top. If you need to, keep cooking for a further 15 mins. Cool in the tin. If storing in the tin, wrap the cake tightly first. Will freeze for up to two months.

STEP 4

To decorate, brush the cake with the apricot jam (or glaze) and arrange your choice of candied fruit on top. Will keep in a sealed container for up to three weeks.

source: https://www.bbcgoodfood.com/recipes/easy-peasy-fruitcake

Easy Christmas Bark Recipe

5 Minute Easy Christmas Bark Recipe

5 mins

Ingredients:

• 3 cups semi-sweet chocolate chips
• 2 Tbsp shortening
• pretzels
• peanuts
• green and red candies
• Christmas sprinkles

Rated 4.5/5 based on 8117 customer reviews

Instructions

1. Heat chocolate chips in a microwave safe bowl for 1 minute intervals; stirring in between until chocolate is melted.
2. Stir in shortening and heat for 10 seconds.
3. Pour chocolate into a foil lined baking sheet.
4. Sprinkle toppings all over.
5. Refrigerate for 1-2 hours until firm.
6. Break into pieces and serve!

source: https://www.stockpilingmoms.com/easy-christmas-bark-recipe/

[Snacks] Cream Cheese Penguins for Christmas Recipe

35 Minute Easy Cream Cheese Penguins for Christmas Recipe

35 mins Serves 18

Ingredients:

• 18 jumbo black olives, pitted
• 1 (8 ounce) package cream cheese, softened
• 18 small black olives
• 1 carrot

Rated 4.5/5 based on 9159 customer reviews

Directions

Step 1

Cut a slit from top to bottom, lengthwise, into the side of each jumbo olive. Carefully insert about 1 teaspoon of cream cheese into each olive. Slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. Save the cut out piece and press into center of small olive to form the beak. If necessary cut a small slit into each olive before inserting the beak.

Step 2

Set a big olive, large hole side down, onto a carrot slice. Then, set a small olive onto the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. Secure with a toothpick.

source: https://www.allrecipes.com/recipe/19687/cream-cheese-penguins/

Parker House Rolls for Christmas Recipe

2 Hours 40 Minute Easy Parker House Rolls

2 hours 40 mins Serves 8

Ingredients:

• 1 c. whole milk
• 1 (0.75-ounce) package active dry yeast
• 2 tbsp. sugar
• 2 3/4 c. cups all-purpose flour, spooned and leveled, plus more for work surface
• 1/2 tsp. kosher salt
• 6 tbsp. (3/4 stick) unsalted butter, at room temperature, divided
• Oil, for bowl and baking pan
• 1 tsp. sea salt flakes, optional

Rated 4.5/5 based on 614 customer reviews

Instructions

1. Heat milk to between 105°F and 110°F. Stir in yeast and sugar. Let sit until frothy, 8 to 10 minutes (if it doesn’t froth, discard and start again).
2. Whisk together flour and kosher salt in another bowl; make a well in the center. Add milk mixture and 3 tablespoons butter. Gently stir just until incorporated (the mixture will look shaggy). Transfer to a lightly floured work surface and knead until smooth, 1 to 2 minutes. Transfer to a lightly oiled bowl; cover with plastic wrap or kitchen towel. Set in a warm place and let rise until doubled in size, 45 minutes to 1 hour.
3. Lightly oil a 9-inch round cake pan. Turn dough out onto a work surface and cut into 16 pieces. Roll pieces into balls and arrange in the prepared pan. Cover with plastic wrap or a kitchen towel and let rise until doubled in size, 25 to 35 minutes.
4. Preheat oven to 350°F. Melt remaining 3 tablespoons butter in a small saucepan. Gently brush half over tops of rolls. Bake until puffed and lightly golden brown, 25 to 27 minutes. Brush with remaining melted butter and sprinkle with flaked salt. Let cool 5 minutes before removing from the pan.

[Appetizer] Italian Cheese Log for Christmas Recipe

20 Minute Easy  Italian Cheese Log

20 mins Serves 15-20

Ingredients:

CHEESE LOG:

• 500g/ 1 lb cream cheese , softened (Note 1)
• 1/3 cup sour cream (Note 2)
• 1/2 tsp EACH thyme, oregano, basil, rosemary, black pepper OR 1 tsp Italian Seasoning
• 1 tsp EACH garlic powder, salt, red pepper/chilli flakes (adjust to taste)
• 2 cup cheddar or other cheese , freshly grated (Note 3)
• 280g / 9 oz roasted peppers , drained and finely chopped
• 180g / 6 oz salami , finely chopped (Note 4)
• 3/4 cup green olives , finely chopped
• 1/3 cup green onion , finely minced (3 - 4 stalks)

TOPPING/SERVING:

• 220g / 7 oz sun dried tomato strips with OIL , roughly chopped
• 1/4 cup parsley , finely chopped (or chives)
• Rosemary sprigs (decoration)
• Jatz or other crackers , for serving

Rated 4.5/5 based on 3511 customer reviews

Instructions

1. Spray a loaf pan with oil then line with cling wrap with overhang.
2. Mix Cheese Log ingredients together. Taste and adjust salt if needed (bear in mind saltiness of crackers you are serving with).
3. Scrape into loaf pan and level surface, pressing to remove air pockets. Smaller pan = taller loaf.
4. Cover with cling wrap overhang and refrigerate for 4 hours+ (up to 1 week).
5. Turn out onto platter, peel off cling wrap.
6. Top with sun dried tomato and pour over oil. Garnish with parsley and rosemary sprigs to give it a festive look.
7. Best to serve closer to room temp than fridge cold. Serve with crackers! Knives for smearing optional - it's soft enough to scoop with crackers.

NUTRITION INFORMATION:

Calories: 278cal (14%)

Carbohydrates: 6g (2%)

Protein: 9g (18%)

Fat: 24g (37%)

Saturated Fat: 12g (75%)

Cholesterol: 64mg (21%)

Sodium: 876mg (38%)

Potassium: 384mg (11%)

Fiber: 1g (4%)

Sugar: 1g (1%)

Vitamin A: 1050IU (21%)

Vitamin C: 25.3mg (31%)

Calcium: 170mg (17%)

Iron: 1.1mg (6%)

Kir Royale (French champagne cocktail)

2 Minute Easy Kir Royale

2 mins

Ingredients:

• 2 tsp Creme de cassis
• 185ml/ 3/4 cup champagne or sparkling wine

Rated 4.5/5 based on 2912 customer reviews

Instructions

1. Pour creme de cassis in a champagne glass, then top with Champagne and serve!
2. In reality, you don't need to measure - just eyeball it by colour, take a sip and adjust to taste! Some people like it sweeter, with a deeper red. Some people like just a tiny hint of blackcurrent.

Recipe notes

1. Creme de cassis is a sweet, dark red liquor made from blackcurrants. It's $27 for a 700ml/24 oz bottle at Dan Murphy's (large Australian liquor store).

2. Best champagne for Kir Royale -  any champagne*, sparkling wine (brut) or Cava is ideal here. Just don't get one that's labelled (or described on the label) as SWEET, because the creme de cassis is sweet and together it will probably be too sweet.

NUTRITION INFORMATION:

Calories: 110cal (6%)

Carbohydrates: 2g (1%)

Protein: 1g (2%)

Sodium: 12mg (1%)

Potassium: 156mg (4%)

Sugar: 2g (2%)

Calcium: 16mg (2%)

Iron: 1mg (6%)

8 Fabulous Crostini Topping Ideas for Christmas Recipe

30 Minute Easy 8 Fabulous Crostini Topping Ideas

30 mins Serves 16-30

read also: Brown Sugar Ham Glaze for Christmas Recipe

Ingredients:

CROSTINI BREAD:

• 30 slices artisan type baguette or French stick , cut 0.5cm / 1/4-inch thick on the diagonal (Note 1)
• 3 tbsp extra virgin olive oil
• salt
• 1 garlic clove , cut in half

CAPRESE (MAKES 30):

• 350g/ 12 oz baby bocconcini (small ones), cut into 8 (Note 2)
• 400g/ 14 oz cherry tomatoes , cut into 8 (Note 3)
• 1/2 cup (packed) basil leaves , finely sliced
• 3 tbsp extra virgin olive oil
• 3/4 tsp salt and pepper , each
• 4 tbsp balsamic glaze , store bought or homemade

SMOKED SALMON WITH DILL CREAM CHEESE (MAKES 30):

• 250g/ 8oz spreadable cream cheese (or creme fraiche, Note 4)
• 2 tsp lemon zest
• 2 tbsp lemon juice
• 1 tsp salt and pepper , each
• 1/3 cup dill , finely chopped
• 500g/ 1 lb smoked salmon , cut into 2cm / 4/5" x 7.5cm / 3" strips
• 75g/ 2.5oz baby capers
• 30 dill sprigs , for garnish

MEDITERRANEAN (MAKES 30):

• 250g/ 8 oz ricotta , or similar (smooth easiest to spread)
• 500g/ 1 lb antipasto mix - olives (pitted), peppers, sun dried tomato, artichokes

GARLIC PRAWNS/SHRIMP AND AVOCADO (MAKES 30):

• 500g/1 lb prawns/shrimp , peeled and deveined
• 2 garlic cloves , minced
• 1/2 tsp each salt and pepper
• 3 tbsp olive oil , separated
• 2 eschallots/French onions , finely chopped
• 1/4 cup coriander/cilantro leaves , finely chopped
• 2 tbsp lime juice
• 2 avocados , halved and seed removed

STRAWBERRY WITH GOATS CHEESE AND HONEY - NEW! (MAKES 16)

• 160g / 5.5 oz goats cheese , softened (or cream cheese, Danish feta or a good smooth ricotta)
• 14 - 16 ripe strawberries , sliced 3mm / 1/8" thick
• 2 tbsp honey
• 2 tsp fresh thyme leaves

RARE ROAST BEEF WITH HOT ENGLISH MUSTARD - NEW! (MAKES 16)

• 2 tsp Hot English Mustard or more, if you’re brave!
• 160g / 5.5 oz goats cheese , softened (or cream cheese, Danish feta or a good smooth ricotta)
• 180g / 6oz rare roast beef , shaved or finely sliced
• 16 baby rocket/arugula leaf , for garnish

HOLIDAY TAPENADE - NEW! (MAKES 16)

• 1/2 cup parsley , finely chopped
• 1/2 cup dried cranberries , separated (they tend to stick together)
• 1/4 cup pitted black olives , finely chopped
• 1/4 cup pitted green olives , finely chopped
• 1/4 cup almonds (preferably blanched) , finely chopped
• 2 tbsp extra virgin olive oil

CHILLI AND MINT PRAWNS ON PARMESAN PEA PUREE - NEW! (MAKES 16)

• 150g / 5oz frozen peas
• 1/2 small garlic clove , minced
• 2 tbsp parmesan , finely grated
• 1/4 tsp each salt and pepper
• 250g / 8oz cooked peeled prawns/shrimp (500g/1lb cooked whole, Note 5)
• 2 tbsp mint leaves , finely chopped
• 2 tsp lemon juice
• extra virgin olive oil , for drizzling
• 1 tbsp parsley , finely chopped
• 1 tbsp large red chilli (cayenne peppers) , deseeded and finely chopped

read also: Juicy Slow Cooker Turkey Breast for Christmas Recipe

Rated 4.5/5 based on 2141 customer reviews

Instructions

read also: Melty Festive Brie for Christmas Recipe

CROSTINI

1. Preheat oven to 160°C / 320°F (all oven types).
2. Brush bread with oil, sprinkle with salt, flip and repeat. Bake 5 minutes.
3. Remove, then rub the surface lightly with garlic. Bake for a further 5 minutes until completely crispy, then remove and leave to cool fully before adding toppings.

CAPRESE:

1. Place all ingredients except balsamic glaze in a bowl and gently toss. Taste and add more salt & pepper if desired. Spoon onto crostini, then drizzle with balsamic glaze. Done!

SMOKED SALMON WITH DILL CREAM CHEESE:

1. Mix cream cheese, lemon zest, lemon juice, dill, salt and pepper. Spread on crostini, then fold salmon pieces on top. Top with 3 capers and sprig of dill each. Serve!

MEDITERRANEAN:

1. Finely chop antipasto mix. Smear crostini with ricotta, pile on antipasto. Ready!

GARLIC PRAWN/SHRIMP AND AVOCADO:

1. Cook prawns: Toss prawns with 1 tbsp oil, garlic, salt and pepper. Preheat large skillet over high heat with 1 tbsp olive oil. Add half the prawns and sauté until just cooked. Remove, then repeat with remaining prawns.
2. Cool, then chop into 0.75cm / 1/3" pieces and transfer to bowl. Add 1 tbsp olive oil, eschallots, coriander and lime. Toss, then add more salt and pepper to taste.
3. Assemble: Smear crostini with avocado, then spoon on shrimp. Serve! No, wait - Eat one yourself, then serve. Because they'll be gone before you can even put the plate down, trust me! 😂

STRAWBERRY WITH GOATS CHEESE AND HONEY:

1. Spread crostini with goats cheese. Layer strawberry slices. Drizzle with honey just before serving and sprinkle with thyme leaves.

RARE ROAST BEEF WITH HOT ENGLISH MUSTARD:

1. Spread crostini with as much English Mustard as you dare(!), then cream cheese. Drape with a slice of beef, top with sprig of rocket.

"HOLIDAY TAPENADE":

1. Mix chopped tapenade ingredients in a small bowl. Set aside for at least 30 minutes to let the flavours meld, then taste and add salt if required.
2. Spread crostini with goats cheese. Pile on tapenade. Serve!

CHILLI AND MINT PRAWNS ON PARMESAN PEA PUREE:

1. Pea puree: Boil peas per packet directions until soft, then drain well. Transfer to small bowl with high sides. Add garlic, parmesan, olive oil, salt and pepper. Blitz with handheld blender stick until smooth. Stir through mint and lemon juice. Set aside to fully cool.
2. Prawns: Peel then chop meat into 0.75 - 1 cm pieces.
3. Assemble: Smear crostini with pea puree. Pile on prawn, drizzle with olive oil, sprinkle with parsley and chilli.

Recipe notes

1. Bread - use a thin stick of bread so the crostini is small. They should be around 2 bite size once sliced on diagonal - Artisan / sourdough bread works best because they toast up really crisp which means they stay crispier for longer once toppings are on. But any thin bread can be used.

2. Baby bocconcini - they are just small bocconcini, about the size of cherry tomatoes (they're also called "cherry bocconcini")

3. Caprese - cut the bocconcini and cherry tomatoes into roughly the same size.

4. Spreadable Cream Cheese is just softer cream cheese than what you get in blocks. It comes in tubs. If you can't find it, softened normal cream cheese is fine too, or creme fraiche.

5. Cooked prawns - if you prefer to cook your own, use this Garlic Prawns recipe. It will make the crostini even more amazing! Use recipe scaler to adjust quantity (click on servings and slide down to 250g/8oz prawns).

6. Making ahead - crostini can be made 5 days ahead, stored in an airtight container. Toppings should be made fresh, though you can chop and do things to prepare ahead. Just make sure they're 100% crisp out of the oven. Once assembled, they stay pretty crispy for 30 minutes+ if made using artisan bread. Even after an hour they're still acceptably crispy!

Grinch Pancakes for Christmas Recipe

35 Minute Easy Grinch Pancakes for Christmas Recipe

35 mins Serves 8

Ingredients:

cream cheese icing glaze

• 4 ounces cream cheese
• 1/2 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 3-5 tablespoons milk

green whipped cream

• 1/2 cup heavy whipping cream
• 2 tablespoons powdered sugar, sifted
• 1/2 teaspoon vanilla extract
• green food coloring

green pancakes

• 1-1/4 cups all-purpose flour
• 1/8 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 egg, beaten
• 1-1/4 cups buttermilk
• 1/4 cup granulated sugar
• 2 tablespoons butter, melted
• 1 teaspoon pure vanilla extract
• green food coloring

candy hearts

• small red heart candies or jumbo red heart sprinkles

Rated 4.5/5 based on 1218 customer reviews

Instructions

cream cheese icing glaze

1. Beat together the cream cheese, powdered sugar, vanilla and 3 tablespoons milk until smooth and creamy, adding more milk as needed until the icing is the desired consistency. 
2. Set aside until needed. 

green whipped cream

1. Pour heavy whipping cream, sifted powdered sugar, vanilla, and a few drops of green food coloring into a mixing bowl. 
2. Beat on low speed using an electric mixer until bubbles form then increase the speed to high and beat until the whipped cream holds stiff peaks. 
3. Keep whipped cream refrigerated until needed up to 1 hour. 

green pancakes

1. In large bowl, whisk the flour, salt, baking powder, and baking soda.
2. Whisk together the egg and buttermilk.
3. Pour into the flour mixture and stir just to combine. 
4. Add sugar, melted butter, vanilla and green food coloring and mix until blended but with lumps remaining. 
5. Drop a small amount of vegetable oil into a skillet or on a griddle and place over medium heat. 
6. Once the oil begins to separate and move around the pan, use a paper towel to rub it into the pan, leaving just a light coating on the pan. 
7. Ladle about 1/4 cup of the green pancake batter onto the pan. Cook until bubbles begin to form on surface and edges begin to set.
8. Gently flip your pancakes over and cook until lightly browned on both sides. 
9. Repeat with remaining batter making between 8 and 10 pancakes. 

assemble the pancakes

1. Stack warm pancakes on a plate then spread on some of the cream cheese icing and add a dollop or swirl of green whipped cream.
2. Sprinkle on some candy hearts and serve immediately. 

Easy Christmas Crack Recipe

25 Minute Easy Christmas Crack Recipe

25 mins Serves 1

Ingredients:

• 1 Cup of Butter (2 Sticks)
• 1 Cup Brown Sugar
• 1 Stack of Saltine Crackers
• 1 lb. Package of White Almond Bark Melted
• Christmas Sprinkles Sprinkles Red and Green Food Coloring

Rated 5/5 based on 1181 customer reviews

Instructions

1. Melt Butter and Brown Sugar over Medium Heat, Bring to a boil and stir while boiling for 5 minutes.
2. Line a cookie sheet with Aluminum Foil.
3. Place Crackers evenly on the Foil Pan.
4. Pour Sugar Mixture over the Crackers.
5. Bake at 325 Degrees for 8 minutes.
6. While Crackers are baking melt almond bark in the microwave using the directions on the package.
7. Separate out a small amount of white almond bark into 2 bowls and color with Red & Green food coloring.
8. Pour white chocolate over the cracker mixture and spread evenly.
9. Swirl in the red and green white chocolate.
10. Top with your favorite Holiday sprinkles or M&Ms!
11. Allow to cool completely and break into smaller pieces.

Nutrition Information: YIELD: 40 SERVING SIZE: 1

Amount Per Serving:

CALORIES: 127

TOTAL FAT: 11g

SATURATED FAT: 3g

TRANS FAT: 0g

UNSATURATED FAT: 7g

CHOLESTEROL: 12mg

SODIUM: 95mg

CARBOHYDRATES: 7g

FIBER: 1g

SUGAR: 5g

PROTEIN: 2g

Brown Sugar Ham Glaze for Christmas Recipe

1 hrs 30 Minute Easy Margherita Flatbread Pizza

1 hrs 30 mins Serves 20

Ingredients:

• 4-6 kg / 8-12 lb bone in ham, rind and fat on
• 2 cups water

BROWN SUGAR HAM GLAZE:

• 3/4 cup brown sugar
• 1/4 cup honey (or maple)
• 1/4 cup Dijon mustard
• 1/4 cup apple cider vinegar
• 1/2 tsp black pepper

SPICES:

• 3/4 tsp cinnamon*
• 1/2 tsp All Spice*
• 3/4 tsp mustard powder * (ordinary, not hot)

PRESENTATION (OPTIONAL):

• Ribbon
• Few sprigs of rosemary or other herb / leaves

Rated 4.5/5 based on 1481 customer reviews

Instructions

1. Take ham out of the fridge 1 hour prior.
2. Preheat oven to 160C / 320F (standard) or 140C / 285F (fan). Arrange shelf in lower third so the ham will be sitting in the centre of the oven (not right at the top of the oven, this causes more uneven cooking on surface).

REMOVE RIND & SCORING:

1. Remove the rind (skin) of the ham, ensuring you leave the fat on
2. Scoring - Cut 2.5cm / 1" diamonds into the fat (don't cut into flesh).

BROWN SUGAR HAM GLAZE:

1. Place brown sugar, honey, mustard, cider vinegar, pepper and Spices into saucepan over medium high heat. Simmer and stir until sugar is dissolved.

BASTE & COOK:

1. Place rack in a baking pan and place ham on rack.
2. Baste all over with the glaze (except the handle), including underside and the cut face. Reserve remaining glaze for basting.
3. Bake for 1.5 hours, basting every 20 minutes with reserved glaze and pan juices, until caramelised and the internal temperature is 60C/140F.
4. Stick bits of foil on parts that are browning too quickly, and you can even lower the oven temp.
5. Rest ham for 15 to 30 minutes+, basting generously with the pan drippings - use it like paint to make your ham beautifully bronzed all over with a thick glaze.

SAUCE:

1. Whisk water into pan juices until it's a thick honey-like pouring consistency.

PRESENTATION & SERVING:

1. Wrap handle with baking paper, secure in place with ribbon. Stick in rosemary sprigs.
2. Place ham on table as centrepiece with Sauce on the side. Lovely served warm or at room temp!
3. Once everyone has oohed and aahed over it, nominate someone to be the Ham Carver! Slice thinly and serve with sauce.

Calories:

503cal (25%)

Carbohydrates: 11g (4%)

Protein: 40g (80%)

Fat: 31g (48%)

Saturated Fat: 11g (69%)

Cholesterol: 116mg (39%)

Sodium: 2264mg (98%)

Potassium: 553mg (16%)

Sugar: 11g (12%)

Vitamin C: 0.1mg

Calcium: 24mg (2%)

Iron: 1.7mg (9%)

Juicy Slow Cooker Turkey Breast for Christmas Recipe

8 hrs 15 Minute Easy Juicy Slow Cooker Turkey Breast

8 hrs 15 mins Serves 8-10

Ingredients:

• 2 kg / 4 lb turkey breast, skin on, bone in or boneless (if using frozen, thaw it) (Note 1)
• 1 head of garlic, cut in half horizontally
• 1 onion (brown, yellow or white), unpeeled, cut in half
• 5 sprigs of thyme (or 2 tsp dried thyme leaves)

RUB

• 1 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 1 tsp paprika
• 2 tsp salt
• 5 grinds of black pepper
• 1 1/2 - 2 tbsp olive oil

GRAVY

• Chicken stock/broth (or water), for topping up liquid (see Gravy step 1)
• 4 tbsp / 50g butter
• 1/4 cup / 35g flour
• Salt and pepper

Rated 4.5/5 based on 891 customer reviews

Instructions

1. Place Rub ingredients in a bowl and mix to combine, it should be a wet paste.
2. Pat the turkey dry all over with paper towels. Slather with the Rub, using most for the side and top.
3. Place the garlic, onion and thyme face down in the slow cooker. Place the turkey breast on top so it is elevated.
4. Slow Cook on LOW for 6 hours (do not use high) or until internal temperature reads 165F/75C when thermometer is inserted into the middle. Check internal temperature at 5 hours if you can.
5. Remove turkey from the slow cooker (do not leave in slow cooker on Warm setting) and let it rest for 20 minutes before crisping the skin.

CRISP THE SKIN

1. Preheat gril/broiler to high.
2. Place an oven shelf 30cm / 1 foot from the heat source.
3. Remove turkey breast from the slow cooker into a heatproof serving dish.
4. Place on the oven shelf and broil for 3 to 5 minutes until the skin is crispy. Keep an eye on it - it browns very quickly!
5. Serve immediately with gravy on the side.

GRAVY

1. Strain the liquid into a measuring jug, squishing the garlic etc to extract all the flavour. If you are short of 2 cups, top up with chicken broth (I usually get 2 cups of liquid from a 4 lb / 2 kg turkey breast).
2. Melt butter in a saucepan over medium heat. Add flour and mix to combine. Pour about 1/2 cup of liquid into the flour mixture and mix until it forms a paste. Slowly add remaining liquid, stirring as your go. Use a whisk if required to make the gravy smooth. Simmer until thickened - take it off before it is as thick as you want because it will continue to thicken.
3. Season to taste with salt and pepper. Serve with turkey.

Notes

1. Turkey breast can come in all sorts of sizes and cuts. A single boneless breast can be as small as 1 kg / 2 lb. A double bone in breast (also known as turkey "buffe" or "crown") can be as large as 6 kg / 12 lb. In Australia, turkey breast can also come with the leg still attached, which is what I have used in the past so you may see some photos floating around on my site with a drumstick attached to the breast. 🙂

This can be made with any cut of turkey breast - but it needs to have skin if you want the nice colour you see in the photos.

BRINED TURKEY: If you buy a frozen turkey breast from the supermarket that comes in a box, check to see if the the breast is already brined (i.e. marinated in salty water to make it more moist once cooked). Check the label / ask the butcher - if the ingredients include salt, your turkey is brined. Here in Australia, generally anything that is sold in boxes / vac packed in the frozen section of supermarkets (e.g. Steggles), it is brined.

If it has been brined, no problems, just cut the salt in half. But if it's been preseason with another sort of rub, I'd suggest either scraping the rub off before adding my rub.

2. Making ahead: Because turkey is so lean, it is far better made as close as possible to serving time. But if you need to make ahead, slow cook the turkey but do not brown the skin. Cover and store in the refrigerator overnight, then bring to room temperature. Cover with cling wrap and microwave for 3 minutes on LOW (if high, you run the risk of drying out the edges of the turkey), then grill/broil per instructions to brown and crisp the skin. The gravy can also be made ahead then reheated in a saucepan or in the microwave.

3. COOK TIMES: Ready when the internal temp is 165F/75C. Slow cookers are very forgiving so don't stress too much about cooking time, an hour or 2 over and it will still be moist. The worst that might happen is that the meat falls apart a bit when you lift it out of the slow cooker, but still juicy! DO NOT try to save time by using HIGH! 

Bone in skin on turkey breast (I used this), start checking internal temp at the short cook time provided:

1 kg / 2 lb: 4 - 5 hours on low

2 - 3 kg / 4 - 6 lb: 5 - 6 hours on low

4  kg / 8 lb: 6 - 7 hours on low (see 8 June '17 report from reader Tony)

5 kg / 10 lb: 8 - 9 hours on low

4. No water is required for this, the turkey steams in its own juices. It won't dry out or burn but it is important to elevate the breast off the bottom with the onion and garlic!

5. My SLOW COOKER: Some people have questioned the slow cooker I am using, saying it looks like a press cooker. I am using a slow cooker called a "Breville Slow Fast Cooker" which is a slow cooker AND pressure cooker in one. This recipe is cooked using the slow cooker function. This recipe is not suited to a pressure cooker.

6. Nutrition per serving, including gravy.

NUTRITION INFORMATION:

Serving: 163g

Calories: 323cal (16%)

Carbohydrates: 2.6g (1%)

Protein: 44.7g (89%)

Fat: 13.8g (21%)

Saturated Fat: 5.2g (33%)

Polyunsaturated Fat: 8.6g

Cholesterol: 125mg (42%)

Sodium: 521mg (23%)

Melty Festive Brie for Christmas Recipe

3 Minute Easy Melty Festive Brie (Speed Baked Brie)

3 mins

Ingredients:

• 1 (250 g / 8 oz) whole brie
• 1/4 cup roughly chopped pecans , roasted
• 1/4 cup pomegranate seeds
• 1/4 cup maple syrup

Rated 4.5/5 based on 431 customer reviews

Instructions

1. Unwrap brie and place on a small microwave-proof plate with a rim (so maple syrup doesn't go everywhere).
2. Microwave on high for 1 minute 15 seconds, or until the brie is very soft when you prod the centre. Watch the brie as you microwave it - if it starts to puff up too much (i.e. risk of bursting), turn microwave off and leave brie inside - residual heat will continue to melt it.
3. Top with pecans, pomegranate seeds and maple syrup. Serve immediately with crackers of choice (choose ones suitable for scooping). I serve this with a spoon and/or small pate knife.

Notes

1. I prefer brie over camembert for this because it has a higher fat content (~60% vs ~45%) so it's softer to scoop up. But it does work with camembert as well. I use a standard 250g/8oz size round brie that I get from the supermarket - nothing fancy. Save the expensive brie for eating as is!

2. Pecans come in packets already roasted, but if you happen to have raw ones, roast them in the oven for 5 minutes.

3. Adapt this to your taste! Adjust the toppings as follows:

- Pecans: Use whatever nuts you want.

- Pomegranate seeds: Use anything with a bit of sweet juiciness, like blueberries, red currents or even small grapes, chopped. I opt out of using dried fruit because they are very sweet / a bit too chewy (e.g. cranberries).

- Maple syrup: Honey, golden syrup, blueberry or other sweet sauce.

4. Crackers to serve (I used bagel chips, good size / shape for scooping).

NUTRITION INFORMATION:

• Serving: 44g
• Calories: 147cal (7%)
• Carbohydrates: 7.1g (2%)
• Protein: 6.8g (14%)
• Fat: 10.5g (16%)
• Saturated Fat: 5.6g (35%)
• Cholesterol: 31mg (10%)
• Sodium: 197mg (9%)
• Potassium: 78mg (2%)
• Sugar: 6.1g (7%)
• Vitamin A: 200IU (4%)
• Calcium: 70mg (7%)
• Iron: 0.4mg (2%)

Best Christmas Recipe: Tasting Sugar Cookie Icing With Video

Easy Best Tasting Sugar Cookie Icing

Yield 24 Ounches

Ingredients:

• 1 recipe Christmas sugar cookies (cut out cookies)
• 2 teaspoons almond extract
• 6 cups powdered sugar
• ¼ cup light corn syrup
• ¼-½ cup whole milk
• gel food coloring (in desired colors)

Rated 4.5/5 based on 811 customer reviews

Instructions

1. In the bowl of a stand mixer (or using an electric mixer) combine sugar and ¼ cup milk.  Mix until smooth.  Add milk as need to create a smooth mixture, one tablespoon at a time.  Add corn syrup and almond extract.
2. To decorate cookies, your outline icing should be the consistency of toothpaste, your flood icing should be the consistency of corn syrup.
3. Add food coloring one drop at a time until desired color is reached.  Pour into bottles, decorator bags or a cup.  Keep unused icing sealed until ready to use.

DONNA'S NOTES

1. The icing will dry hard. It can take up to overnight before I would recommend stacking them. I store mine on cookie sheets tented with foil to keep the cookie bottoms from drying out while they are drying.
2. You absolutely can substitute vanilla extract (or any other extract). Keep in mind, it will give your icing a slightly off white hue but if you are coloring it anyway it won't matter.
3. This icing will keep for several weeks on the countertop, in a sealed container. I actually keep mine much longer than that.
4. We have received some questions about cloudy spots on the iced cookies. I have never had to deal with spots, I live in Arizona and it is a very dry climate and we use air conditioning to cool (which is also very dry). I know that too much humidity can cause icing to get spots. Do you live in a humid climate or use a swamp cooler? I would try a dehumidifier while you are making cookies to help the issue or stick to white icing (actually add white color to the icing) or try working with thicker icing. Or try using thicker icing. That will remove some of the water content and allow the cookies to dry faster. Also make sure the cookies are 100% dry before closing them in a container.

Best Ever Sugar Cookie Dough for Christmas Recipe

Easy Best Ever Sugar Cookie Dough

Serves 36

Ingredients:

• Best Ever Sugar Cookie Icing
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 large eggs, room temperature
• 1 teaspoon almond extract
• 3-4 cups all purpose flour
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• Pearl Sugar Balls (dragees)

Rated 4.5/5 based on 916 customer reviews

Instructions

1. In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar, on medium speed until light and fluffy (about 3 minutes).
2. Add the eggs, vanilla and almond.  Beat until combined. Add the salt and 3 cups of flour; beat until you have a smooth dough. If the dough is sticky (meaning when you touch it and pull your fingers away the dough sticks to you), add more flour a tablespoon at a time until it comes together. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.
3. Preheat oven to 375°F. Line two baking sheets with parchment paper or silpat mats.
4. Remove half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch. (Keep turning the dough as you roll, making sure the dough does not stick to the counter.)  Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to baking sheet.
5. Place the baking sheets with the unbaked cookies in the refrigerator for about 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking. Note: If you are not going to frost the baked cookies, you can sprinkle the unbaked cookies with sparkling sugar at this point.
6. Bake the cookies for about 9-11 minutes (depending on size) or until the edges are just starting to brown. Remove from oven and let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to finish cooling. Decorate the cookies with Best Ever Sugar Cookie Icing if desired. Be sure to let the icing dry completely before storing. (This may take several hours or overnight.)

Pinwheel Sugar Cookies for Christmas Recipe

Easy Christmas Pinwheel Sugar Cookies

Ingredients:

• Best Ever Sugar Cookie Dough (or your favorite)
• Christmas nonpareil sprinkles (they are the little balls)
• red food coloring (gel is best)

Rated 4.5/5 based on 812 customer reviews

Instructions

1. Separate dough into 2 halves. Add red food coloring to one half. Add 1/2 of your cookie dough to a stand mixer and add red food coloring until your mixture reaches your desired color. You can also knead food coloring into dough until completely combined if you do not have a stand mixer. 
2. Place red cookie dough on parchment paper. Roll red cookie dough to about 1/4 inch thick rectangle. Set aside. 
3. Place plain cookie dough on parchment paper (or wax paper). Roll plain cookie dough out to about 1/4 inch thick rectangle. Stack cookie dough sheets on top of one another with the parchment on the outside. 
4. Remove the top parchment and roll over the dough gently with a rolling pin (to help the 2 doughs become one). Begin on one end and roll the cookie dough into a log (removing the remaining paper as you go). If dough is too soft to work with, refrigerate for 30 minutes and then try again.
5. Once dough is formed into a log, wrap tightly with plastic wrap and refrigerate for 1 hour.
6. Meanwhile: pour sprinkles into a cookie sheet. Unwrap dough and roll into sprinkles. Rewrap and refrigerate 3 hours to overnight.
7. Preheat oven to 350ºF. 
8. Slice cookies and place on cookie sheet about 1 inch apart. Bake according to your sugar cookie directions or until the cookies feel set. 
9. Allow to cool for 5 minutes on the cookie sheet and then transfer to a cooling rack to cool completely.
10. Enjoy!

Perfect Casserole Morning Wife Saver for Christmas Recipe

1 hr 15 Minute Easy Perfect Casserole Morning Wife Saver

1 hr 15 mins Serves 12

Ingredients:

• 10 slices bread (remove crusts if preferred)
• 12 slices ham thinly sliced (I used black forest)12 slices ham thinly sliced (I used black forest)
• 2 cups cheddar cheese sharp, grated2 cups cheddar cheese sharp, grated
• 6 large eggs6 large eggs
• 1/2 tsp black pepper ground1/2 tsp black pepper ground
• 1 tsp dry mustard1 tsp dry mustard
• 1/4 cup chives chopped1/4 cup chives chopped
• 2 tsp Worcestershire sauce2 tsp Worcestershire sauce
• 1 tsp hot sauce1 tsp hot sauce
• 3 cups whole milk3 cups whole milk
• 1/2 cup butter melted1/2 cup butter melted
• 1 cup corn flakes cereal crushed1 cup corn flakes cereal crushed

Rated 4.5/5 based on 218 customer reviews

Instructions

1. Butter a 9x13 inch baking dish or spray with cooking oil.
2. Cut and fit 5 slices of bread to fit over entire bottom of dish. Depending on the size of your bread and casserole dish you might need more bread.  Layer the slices of ham then top with the cheddar cheese. Cut and fit the remaining 5 slices of bread to completely cover the ham and cheese.
3. In a large bowl whisk together the eggs with the pepper, dry mustard, chives, Worcestershire sauce and hot sauce. Add the milk and whisk until well combined. Pour the egg mixture evenly over the casserole. 
4. Cover the dish with aluminum foil and refrigerate overnight.
5. The next morning preheat your oven to 350 degrees F.
6. Pour the melted butter evenly over the casserole and sprinkle with the crushed corn flakes over the top.
7. Bake in the preheated oven until set and lightly browned, about 1 hour. Let casserole stand for 10 minutes before slicing and serving.

Nutritions

Serving: 1gCalories: 357kcal (18%)Carbohydrates: 17g (6%)Protein: 18g (36%)Fat: 23g (35%)Saturated Fat: 12g (75%)Cholesterol: 156mg (52%)Sodium: 736mg (32%)Potassium: 267mg (8%)Fiber: 1g (4%)Sugar: 5g (6%)Vitamin A: 735IU (15%)Vitamin C: 1.4mg (2%)Calcium: 256mg (26%)Iron: 2.4mg (13%)

Beef Standing Rib Roast (Prime Rib) for Christmas Mains Recipe

2 hrs 10 Minute Easy Beef Standing Rib Roast

2 hrs 10 mins mins Serves 6-8

Ingredients:

• 2.5 kg / 5 lb standing rib roast / prime rib , bone in (Note 1)
• 1 onion , unpeeled, quartered (brown, yellow, white)1 onion , unpeeled, quartered (brown, yellow, white)
• 1 head of garlic , unpeeled, halved horizontally1 head of garlic , unpeeled, halved horizontally
• 5 sprigs thyme5 sprigs thyme
• 3 sprigs rosemary3 sprigs rosemary

GARLIC HERB BUTTER:

• 150 g/ 10 tbsp unsalted butter , softened150 g/ 10 tbsp unsalted butter , softened
• 5 garlic cloves , minced5 garlic cloves , minced
• 2 tsp finely chopped fresh rosemary (or 1 tsp dried)2 tsp finely chopped fresh rosemary (or 1 tsp dried)
• 2 tsp finely chopped fresh thyme (or 1 tsp dried)2 tsp finely chopped fresh thyme (or 1 tsp dried)
• 2 tsp salt2 tsp salt
• 1 tsp black pepper1 tsp black pepper

RED WINE SAUCE:

• 1.5 cups (375 ml) beef broth/stock, low salt1.5 cups (375 ml) beef broth/stock, low salt
• 2.5 cups (675 ml) dry red wine (Note 2)2.5 cups (675 ml) dry red wine (Note 2)
• 1 tbsp cornflour/cornstarch (optional, Note 3)1 tbsp cornflour/cornstarch (optional, Note 3)

Rated 4.5/5 based on 181 customer reviews

Instructions

PREPARE BEEF

1. Bring Beef to room temp: Take beef out of the fridge 2 - 3 hours before cooking to bring to room temp (key tip for even cooking). Pat dry with paper towel.
2. Preheat oven to 240C/460F (standard) or 220C/430F (fan/convection). Adjust shelf so beef will be sitting in the middle of the oven.
3. Garlic Herb Butter: Mix together.
4. Place onion, garlic and herbs in a heavy based oven proof skillet (or use a roasting pan).
5. Slather: Spread a thin layer of butter on the underside of the beef (ie the bone side). Place beef on onion etc, butter side down. Spread most of the rest of the butter on the top and sides (reserve a bit for 1 baste).
6. Hot oven: Roast 20 minutes.
7. Slather 2: Remove, spread over remaining butter. Turn oven down to 120C/250F (standard) or  100C/212F (fan/convection). 
8. Slow roast: Roast for a further 1.5 hours, basting every 30 minutes with the juices in the pan, until the internal temperature is 48°C/118°F in the centre (for medium rare, Note 4). Start checking the internal temp early.
9. Rest: Transfer beef to plate. Cover loosely with foil and rest for 20 - 30 minutes. Internal temperature will rise to 52°C/125°F (medium rare).
10. Slice beef and serve with Sauce! For a classic Steakhouse experience, serve with Paris Mash and Garlic Sautéed Spinach.

RED WINE SAUCE:

1. Place skillet with onion and garlic left in it on the stove over high heat. Add wine and beef stock, rapidly simmer for 10 minutes until it reduces by 2/3 or so, down to 1.5 cups or liquid.
2. Lower heat to medium. Mix cornflour with 2 tbsp water. Drizzle in half and stir. Sauce will thicken in 1 minute or so. Add more cornflour water mixture if you want it thicker.
3. Strain into bowl, pour into sauce jug.

Recipe Notes

1. Standing Rib Roast - also known as Prime Rib. Use any cut of prime rib - with the bones attached, trimmed and frenched (pictured ie bones scraped clean of meat and excess fat, excess fat mostly trimmed away). OR with bones removed but then reattached by tying it with string, with or without a thick layer of fat. The choice is yours!

Get the best quality you can afford. We don't have standardised quality ratings here in Australia, but if you can, ski the supermarket and opt for your butcher instead. Get a smaller piece of better quality beef, rather than a large piece of lower quality!

In the States, prime rib is graded: Prime is best, then Choice then Select. 

2. Beef stock/broth - important to use low sodium here otherwise the sauce might end up too salty. If it's too salty, fix as follows: Add 2 to 3 cups of water and 2 potatoes chopped into 2.5cm/1" pieces (or small enough so they are submerged). Simmer for 10 to 15 minutes - ensure potato doesn't start to break down. Potato will absorb salt. Scoop out potato, reduce sauce again.

3. Wine - Use any red wine that's not sweet or too oaky that's good enough to drink. Shiraz, Cabernet Sauvignon, Merlots are all good options. I always rummage in the discount bins at liquor stores for bargains where you can get good bottles discounted up to 90%!

Win sub: If you cannot drink red wine, skip the wine and just use beef stock to make a terrific beef flavoured garlic-gravy.

4. Internal Temperature of Cooked Prime Rib: The internal temperature will rise by 3 - 4°C / 5 - 7°F while it is resting so it needs to be taken out of the oven before it reaches your desired doneness. 

Here are the internal temperatures of cooked beef:

• Rare is 49°C/120°F. Remove from oven when it is 46°C/115°F.
• Medium rare is 51.7°C / 125°F. Remove from oven when it is 48°C / 118°F.
• Medium is 55°F / 130°F. Remove from oven at 51°F/123°F.
• Medium well done is 57°C/135°F. Remove from oven at 53°C/127°F.

COOK TIMES for different sizes: Doesn't increase that much with increased size because of the shape. Add 10 -15 minutes for each 1 kg/ 2 lb, but start checking the internal temp early just to be sure.

TIP: Once the internal temp hits 40°C/104°F, the internal temp increases by 5°C/10°F every 10 to 15 minutes. 

5. Cornflour/cornstarch is optional. This thickens the sauce slightly to a maple syrup consistency which is how I like it. But this sauce is essentially a Red Wine Jus and they are actually quite runny as they are not thickened in this way. It's a personal preference - so if you don't mind a runnier sauce, you can skip this.

6. Make Ahead: Best made fresh. Keeps warm for 1 hour and can be blasted in hot oven for a few minutes to freshen up the crust. For leftovers, I like to keep it whole then slice thinly. Microwave very gently until just warmed (and still pink!). Or slice thinly, bring to room temp, pile of rye bread with mustard and pickles and make the BEST Roast Beef Sandwich EVER!

7. Unpeeled onion and garlic: I leave them unpeeled because then they hold together better so they keep the prime rib elevated off the base of the skillet. Unpeeled onion collapses into a soft pile very quickly. The onion is strained out later when making the sauce.

8. Nutrition per serving. Calculated using an estimation of the bone weight, and assuming most of the fat is trimmed. Includes sauce.

Nutrition

Calories: 671cal (34%)Carbohydrates: 2g (1%)Protein: 64g (128%)Fat: 44g (68%)Saturated Fat: 19g (119%)Cholesterol: 193mg (64%)Sodium: 941mg (41%)Potassium: 885mg (25%)Vitamin A: 85IU (2%)Vitamin C: 3.5mg (4%)Calcium: 34mg (3%)Iron: 5.7mg (32%)