One of our favorite things about Christmas time is making memories with friends and family in the kitchen. Today we’re sharing our favorite holiday recipes with you can whip up with loved ones this holiday season.
Cook Up Some Holiday Cheer!
Peppermint White Chocolate Popcorn
This popcorn concoction will be irresistible to guests from 1 to 92, and it’s a snap to make!
Here’s What you Need:
2 bags microwave popcorn, popped (18-20 cups)
1 6oz box candy canes or peppermint rounds, crushed
1 package Almond Bark
1 tsp peppermint extract or a few drops of peppermint oil & Salt to taste
Place popcorn in a very large bowl or disposable roasting dish. Pour crushed candy canes on top of the popcorn. (You can crush candy canes with a food processor or in a plastic bag with a hammer) Melt almond bark according to instructions on the package. Add the peppermint extract or oil to the almond bark and pour over popcorn. Stir until all the popcorn is coated. Pour popcorn on wax paper and sprinkle with salt. Once the popcorn has hardened, break into pieces and enjoy!
Make guests smile by adding some festive flurries to hot chocolate.
Here’s What You Need:
2 envelopes (each 1 scant tablespoon) unflavored gelatin
1 1/2 cups sugar
2/3 cup light corn syrup
1/8 teaspoon salt
1 teaspoon pure vanilla extract
Vegetable-oil cooking spray
Coat a 12-by-17-inch rimmed baking sheet with cooking spray; line with parchment paper. Spray parchment; set aside. Pour 1/3 cup cold water into the bowl of an electric mixer. Sprinkle with gelatin; let mixture soften, about 5 minutes.
Place sugar, corn syrup, salt, and 1/3 cup water in a medium saucepan. Cover; bring to a boil. Remove lid; cook, swirling pan occasionally, until syrup reaches 238 degrees (soft-ball stage) on a candy thermometer, about 5 minutes.
With mixer on low speed, whisk gelatin mixture, and slowly pour the syrup in a steady stream down the side of the bowl (to avoid splattering). Gradually raise speed to high; beat until mixture is thick, white, and has almost tripled in volume, about 12 minutes. Add vanilla, and beat 30 seconds to combine.
Pour mixture onto prepared baking sheet; smooth with an offset spatula. Let stand at room temperature, uncovered, until firm, at least 3 hours or overnight.
Coat a 1- or 2-inch snowflake-shaped cookie cutter with cooking spray to prevent it from sticking. Cut out as many individual marshmallows as possible; coat cutter with more spray as needed. Use marshmallows immediately or store in an airtight container at room temperature up to 1 week.
Find adorable snowflake cookie cutters, like the ones above at Sur La Table.
Olive Penguin Party Poppers
Try to say that five times fast! These easy appetizers are perfect for Christmas gatherings, but they’ll be a fun snack for parties all winter long.
Here’s what you need:
Black olives, pitted, in both Jumbo and Colossal sizes
Long wooden skewers
Cutting and butter knives
Start by slicing the tips off both ends of the larger olives, and then cut-away a football-shaped lengthwise section to serve as the penguin’s white “belly.” Use a butter knife to fill the sliced olives with cream cheese, and then place in the refrigerator to firm up the cheese (15 – 20 minutes). Peel and slice your carrots into quarter-inch sized discs, and then carefully slice a triangular wedge out of each carrot disc. Insert the carrot wedge into the hole in the smaller olives to create the penguin’s noses. Assemble the Penguin Poppers by laying a carrot disc down flat, and then stack a cheese-filled olive on top so the carrot “feet” face forward. Next, stack the smaller olive “head” lengthwise on top of the large olive, and then secure both olives to the carrot base with a wooden skewer. Repeat until you’ve hatched an entire colony of Penguin Poppers.
Bonus tip: You can also substitute the carrots with cheddar cheese to get a similar look.
Serve an impressive holiday breakfast to a house full of guests with this twist on the traditional syrup-y treat.
Here’s What You Need:
3 Meduim pears, peeled, cored and thinly sliced
2 Tpsp packed brown sugar
1/2 tsp. snipped fresh rosemary
2 tbsp butter
14-16 half inch slices of french bread
8 oz brie cheese, rind removed and cheese thinly sliced
2 Tbsp butter melted
3 Tbsp granulated sugar
1 tsp ground cinnamon
2-1/2 cups milk
1 Tbsp vanilla
1/4 tsp salt
Warm maple syrup, fresh berries, honey or purchased cranberry conserve.
Grease a 3-quart rectangular baking dish; set aside. In a large skillet cook pears, brown sugar, and rosemary in 2 tablespoons butter over medium heat for 4 to 5 minutes or until pears are just tender. Arrange 7 or 8 bread slices in a single layer in prepared baking dish. Spoon pear mixture and arrange Brie on bread slices. Top each stack with a bread slice. Brush bread with melted butter. Combine granulated sugar and cinnamon. Sprinkle evenly over bread. In a medium bowl whisk together milk, eggs, vanilla, and salt. Slowly pour over bread slices. Cover and chill for 1 to 24 hours.
Preheat oven to 375 degrees F. Bake, uncovered, for 40 to 45 minutes or until edges are puffed and golden. Let stand for 10 minutes. Serve warm with maple syrup, berries, and honey, or cranberry conserve. Makes 8 servings.
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Find even more Christmas recipe ideas on out Pinterest board- Food + Kitchen Treats. While you’re there follow our boards so we can get inspired by what you’re pinning!
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