Tis The Season... To eat with the holiday spirit!!!
Candy Cane Jello Shots
Ingredients:
| Red Layer: |
| 2 pkgs | (3 Oz. Each) Cherry Jello |
| 1⅓ cups | Boiling Water |
| ⅔ cup | Hot Damn Liquor |
| White Layer: |
| 1 can | Sweetened Condensed Milk |
| 1 cup | Boiling Water, divided |
| 2 pkgs | Knox Gelatin |
| ½ cup | Cold Water |
| ¾ cup | Peppermint Schnapps |
Servings: 32 shots
Directions:
Red Layer Instructions: Mix 2 packages cherry flavored jello with 1 1/3 cups
boiling water. Stir jello until dissolved. Allow to cool and stir in 2/3 cup
liquor.
White Layer Instructions: Mix 1 can sweetened condensed milk with 1/2 cup
boiling water. In a small bowl sprinkle 2 packages Knox gelatin over 1/2 cup
cold water. Let stand a few minutes; add remaining 1/2 cup boiling water to
dissolve gelatin. Add gelatin mixture to milk mixture and stir to combine. Cool
to room temperature; add 3/4 cup peppermint schnapps and stir to combine.
Layering the Jello Shot: Rotate a white layer and then a red layer making
sure to refrigerate each layer until set. Garnish each shot with whip cream,
crushed candy canes and red sprinkles.
*courtesy of betterreciepes.com*
Kisses Candy Cane Blossoms
Ingredients:
48 Hershey’s Kisses Candy Cane Mint Candies
1/2 cup (1 stick) butter or margarine, softened
1 cup granulated sugar
1 egg
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons milk
Red or green sugar crystals, granulated sugar or powdered sugar
Serving size About 4 dozen cookies.
Directions:
1. Heat oven to 350°F. Remove wrappers from candies.
2. Beat butter, granulated sugar, egg and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.3. Shape dough into 1-inch balls. Roll in red sugar, granulated sugar, powdered sugar or a combination of any of the sugars. Place on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 to 3 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely.
Giada De Laurentis's Berry Strata
Ingredients:
•2 tbsp unsalted butter
•3 tbsp honey
•4 large eggs
•1/2 cup whole-milk ricotta cheese
•3 tbsp sugar
•1 cup whole milk
•1/4 cup freshly squeezed orange juice
•4 slices bread, torn into 1" pieces (about 4 cups)
•1 10 oz. bag frozen mixed berries, thawed and drained
Directions:
1. Melt butter in a small saucepan over low heat. Turn off heat, add honey and stir. Set aside.
2. Place eggs, ricotta and sugar in a large bowl. Using a fork, mix to combine and beat eggs. Add milk, orange juice, butter and honey mixture, and then add bread. Stir to combine. Gently fold in berries.
3. Pour mixture into a two-quart baking dish. Cover with plastic wrap and refrigerate for at least 2 hours and up to 12.
4. Preheat oven to 350°F. Bake strata until golden on top and baked through, about 40 minutes. Let stand for 5 minutes. Spoon into dishes and serve.
Serves 6 (with leftovers)
*courtesy of InStyle*
Roasted Garlic and Peppers Pizza
Ingredients:
1 large head garlic, unpeeled
2 tablespoons olive oil
1 large red onion, cut into 1/2−inch−thick rings
1/3 cup oil−packed sun−dried tomatoes, drained, oil reserved
1 − 12 inch pizza dough shell (uncooked)
2 cups grated mozzarella cheese (about 6 ounces)
1/2 cup roasted red bell peppers from jar, cut into 1/2 inch strips
2/3 cup (about 2 1/2 ounces) crumbled feta cheese
4 tablespoons chopped fresh basil or 1 tablespoon dried
2 tablespoons chopped fresh parsley
Preheat oven to 375 deg. F.
Directions:
Slice top off garlic head; place in small baking dish. Drizzle with 1 tablespoon olive oil.Brush baking sheet with 1/2 tablespoon olive oil. Place onion slices on sheet and brush onion with 1/2 tablespoon olive oil. Bake garlic and onion until garlic cloves are light brown and soft and onion is tender, about 45 minutes.
Remove from oven; let cool.
Using fingers, squeeze out roasted garlic cloves into food processor; add sun−dried tomatoes. Using on/off turns, process until almost smooth, adding enough reserved oil form sun−dried tomatoes to form paste. (Onions and garlic mixture can be prepared 1 day ahead. Cover separately and refrigerate.)
Prepare pizza dough of choice and have it ready to be topped. Spread garlic paste evenly over crust. Top with mozzarella cheese, onion, pepper strips and feta cheese. Sprinkle with 2 tablespoons basil and 1 tablespoon parsley.
Bake pizza until crust is golden brown and cheese bubbles. Transfer to cutting board. Cool 5 minutes. Sprinkle with remaining 2 tablespoons basil and 1 tablespoon parsley. Cut into wedges and serve.
*courtesy of bestcrhistmasreciepes.org*
Candy Cane Cocktail
Ingredients
- 1 candy cane, crushed, for garnish
- 2 ounces strawberry vodka
- 4 dashes white creme de menthe
- 2 1/2 ounces cranberry juice
- Ice cubes
Directions
- Place crushed candy canes on a small plate or saucer. Wet the outside rim of a chilled martini glass with water. Holding the glass by the stem, rotate the rim to coat with candy.
- In a cocktail shaker, combine vodka, creme de menthe, cranberry juice, and ice; shake until well combined. Strain into prepared glass; serve immediately.
Eggnog
Ingredients
- 4 cups milk
- 1 1/3 cups sugar
- 12 large egg yolks
- 1/2 cup bourbon, (optional)
- 1 cup chilled heavy cream
- Grated nutmeg, (optional)
Directions
- In medium saucepan, whisk milk and sugar over medium heat until sugar is dissolved, 1 to 2 minutes. In a large bowl, whisk egg yolks. Whisking constantly, pour hot mixture into yolks in a slow and steady stream.
- Return mixture to pan; cook over medium-low heat, stirring often, until thick enough to coat back of spoon, 20 to 25 minutes; do not let simmer. Quickly strain into a bowl. Stir in bourbon, if desired, and cream. Cool completely; cover with plastic wrap; refrigerate until chilled. Garnish with nutmeg, if desired.
*both drinks courtrsy of marthastewart.com*
Kitchenette is the place to be! Located in Manhattan NY you have a choice of either the Downtown or Uptown restaurant. The décor of Kitchenette will entice you before even trying what’s on the menu. Light filled room with warm, fun, and inviting colors like pink, off whites, and mint greens. Eating is done indoors and there is also a display of fun cookies, pies, cakes, and other baked goods! The brunch menu is everything to make you want to order everything listed. Options include “Red Velvet Waffle” (with a cocoa butter), “Cottage Breakfast” (scrambled eggs with bacon, cheddar, and a homemade English muffin), or our FAV the “StJohn” (two eggs, grilled tomato, sautéed spinach on a homemade honey wheat English muffin topped with mornay sauce). 
You can’t think Chicken and Waffles without thinking of eating at Brooklyn’s own SOCO. Located in Clinton Hills downtown Brooklyn is the Southern infused restaurant famous for their red velvet waffles with organic buttermilk chicken and their brunch! Some might not know that this restaurant was developed by the creators responsible for famed Caribbean food restaurant Negrils!! If you want to have a fancy brunch in a much modernized decorated yet relaxing venue, this is the right place for you! Sip mimosas while you savor dishes such as “Sweet Potato Pancakes” (Honey Cinnamon Cream and Fruit Compote), “Short Rib Hash” (Roasted Peppers, Jalapeno, Onions, Potatoes, White Cheddar, Sunnyside Up Egg), and our FAV “Bourbon St Eggs Benedict” (Shrimp and Crawfish Cake, Poached Eggs, Toasted Mini Bagel, with Old Bay Hollandaise). 
