Greet the holiday season with these six delectable recipes that are perfect for any event!
Pan de Muerto
This Halloween season, skip the pumpkin and try something new. Pan de Muerto, or Bread of the Dead, is a traditional staple of the Mexican holiday, Day of the Dead. Don’t let its name fool you, this sweet bread is lively on the taste buds and is a delicious treat year round.
Makes 3 Loaves
Dough
- 5 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp. anise seeds
- 1 tsp. salt
- 2 packets rapid-rise yeast
- 2/3 cup evaporated milk
- 1/3 cup water
- 1/2 cup butter, cut into pieces
- 4 large eggs, beaten
Glaze
- 1/2 cup granulated sugar
- 1/3 cup orange juice
- Combine 1 1/2 cups flour, sugar, anise seeds, salt and yeast in a large bowl.
- Heat evaporated milk, water and butter over low heat in medium saucepan until the butter is melted.
- Make a well in the middle of the dry ingredients and pour in the milk mixture. Beat with an electric mixer on medium until smooth.
- Add eggs and 1 1/2 cups flour and mix again. Gradually add flour 1/2 cup at a time until the dough is no longer sticky. You may not use all of the flour.
- Knead the dough on a lightly floured surface for 10 to 15 minutes or until it is elastic.
- Let the dough rest in a large greased bowl, covered in plastic wrap for 75 minutes or until it is doubled in size.
- Punch down the dough and cut it into three portions. Shape each into a round loaf and place on greased baking sheets.
- Allow them to sit for an additional 30 minutes while covered in plastic wrap.
- Preheat oven to 350º and prepare the glaze.
- Combine 1/2 cup sugar and orange juice in a small saucepan.
- Bring mixture to a boil over medium heat and allow to cook for five minutes, stirring frequently. Then remove from heat.
- Bake the loaves for 20 minutes. Brush them with syrup and sprinkle them with sugar before returning to the oven. Continue baking for an additional 5 to 10 minutes or until golden brown.
Cranberry Apple Cider
Cooler weather means it’s time to break out the sweet and tangy spices. This delectable brew will keep you and your family warm on any occasion. Dress it up or down for holiday parties or tail gating!
Ingredients
- 2 cups orange juice, unsweetened
- 1 liter cranberry juice, unsweetened
- 1 liter apple juice, unsweetened
- 3 cinnamon sticks, whole
- 1/8 tsp. ground cloves
- 1/2 cup sugar
- Combine ingredients in a 4-quart slow cooker.
- Cook 3 to 4 hours on low.
- Garnish with slices of apples, oranges, cranberries and cinnamon sticks.
Crab Stuffed Mushrooms
Give your guests a break from all of the sweat treats the holiday season throws at them with these savory bites. They are perfect for hors d’oeuvres but are tasty enough to serve with dinner any night of the week.
Ingredients
- 2 dozen medium sized white mushrooms
- 1 tbsp. butter
- 1 tsp. minced garlic
- 5 oz. cream cheese
- 1 tbsp. parsley
- 1 tbsp. chives
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/4 cup grated parmesan cheese
- 1/4 tsp. hot sauce
- 8 oz. crab meat
- 1/2 cup seasoned bread crumbs
- Cooking spray
- Preheat the oven to 350º.
- Clean and dry the mushrooms before removing their stems.
- Chop the stems and sauté them with garlic in butter until they are soft. Remove them from heat.
- Mix chives, parsley, cream cheese, salt, pepper, parmesan cheese and hot sauce in a medium bowl. Add in the crab meat and mushroom stems.
- Using a piping bag or a rounded tablespoon, fill each mushroom cap with the mixture.
- Roll the tops of the mushrooms in the breadcrumbs and place them on a baking sheet. Spray the tops with a small amount of cooking spray and bake them for 20 minutes or until their tops are golden.
Pumpkin Bread
Make your home smell like heaven with this delightful snack. With a prep and cook time of 50 minutes, this quick loaf makes an excellent pair with your morning coffee.
Makes 2 Loaves
Ingredients
- 2 cups pure pumpkin
- 3 cups sugar
- 1 cup canola oil
- 2/3 cup water
- 4 eggs
- 3 1/3 cups flour
- 2 tsp. baking soda
- 1 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- Grease two 9 by 5 inch pans and preheat oven to 350º.
- In a large bowl, combine pumpkin, sugar, oil, water and eggs.
- In a separate bowl, stir together flour, baking soda, salt, cinnamon and nutmeg.
- Gradually add the dry ingredients into the pumpkin mixture and mix well.
- Bake for 50 to 55 minutes.
Cranberry Baked Brie
What better way to combine sweet and savory flavor than a warm round of brie packed into a crispy crescent roll loaf. This recipe can easily be broken up, making prep time even quicker.
Ingredients
- 1 can crescent rolls
- 1 round brie cheese
- 1 cup water
- 1 cup sugar
- 16 oz cranberries
- In a medium sized pot, dissolve the sugar in the water over medium-high heat.
- Add the cranberries and let cook for 10 minutes, stirring occasionally. Remove from heat.
- Preheat the oven to 350º and prepare a baking sheet with parchment paper.
- Unroll the crescent dough and tear it so that four crescent pieces form a square. Press them together so they don’t tear apart.
- Put 1/4 cup of the cranberry sauce in the middle of the dough then place the brie round on top.
- Add more cranberries to the top of the cheese before covering them with the remaining crescent dough.
- Fold the bottom layer of dough around the top so it encases the brie and berries.
- Bake for at least thirty minutes, or until the dough is golden brown and the brie is soft.
Swedish Meatballs
These meatballs go beyond being a delicious snack for your guests. This recipe is so simple that it essentially cooks itself, giving you plenty of time to work on other preparations.
Ingredients
- 1 can cream of mushroom soup
- 1 can beef broth
- 1 packet dry onion soup mix
- 2 tbsp. A1 steak sauce
- 2 lb. frozen meatballs
- 1 cup sour cream
- In a 5 quart slow cooker, mix the cream of mushroom soup, beef broth, onion soup mix and steak sauce.
- Add the frozen meatballs.
- Cover and cook on high for four hours.
- Stir in the sour cream.
