Moscato Truffles

Moscato Truffles

The month of December brings a whole ‘nother level of busy to our lives. In addition to the typical hustle and bustle, we are expected to attend holiday parties, plays, buy presents and bake cookies. Time is at a premium, which makes this recipe for holiday truffles a life-saver. Or, at least a time-saver (So dramatic!) These no-bake treats can be made the night before and kept in the fridge. No one needs to know how little effort they required. The original recipe comes from delish.com. When I read the reviews, it seemed that more than half the people had

Chicken (or Turkey) in Puff Pastry

Puff pastry

I make this meal year-round, but it’s especially useful when you’ve got a bunch of leftover turkey. I adapted this recipe from Pepperidge Farm years ago. The original calls for cooking halved chicken breasts and then wrapping each in a piece of puff pastry. After making this many times, I found that I preferred using cooked shredded meat. Not only is it easier to assemble in the pastry, but it’s also much easier to eat. The fact that shredded meat can be plentiful after Thanksgiving or from any poultry meal makes it a huge bonus! No one’s going to call

Holiday Appetizer: Cream Cheese Penguins

Cream cheese holiday appetizer

There’s something about holidays . .  . I just love cute food! Fourth of July, Halloween, and now Christmas. It can’t be helped, just have to go with it! This holiday appetizer is suitable all winter, really, which, BTW, seemed to start this year in October (Where’s my fall?!). I found this holiday appetizer on allrecipes.com and – I can’t help it – just makes me laugh whenever I look at it. It combines two sizes of black olives, cream cheese and carrots to make the most adorable little penguins. If you want to get REALLY fancy, make a cheese

Cranberry Spritzer

Cranberry Spritzer

Happy Black Friday! (That sounds wrong, doesn’t it?) For some of us this is a day of (un)rest, right after Thanksgiving. If you’re not out shopping, you’re dealing with leftovers. In either case, this Cranberry Spritzer from Thug Kitchen comes in so handy. That’s because this drink uses leftover cranberry sauce. Can you believe it? Clever! And yet another serving with your particular stamp of originality. Do you have a cocktail shaker? That will make this easier. But if you don’t, just get yourself a big jar with a tight fitting lid. As long as you can close it and

Chicken or Turkey Pot Pie

Pot pie

There’s one thing almost guaranteed after Thanksgiving: leftovers. Turkey sandwiches are very popular in my house. B-u-u-t, that gets old. So, I turn to turkey pot pie. I got this recipe years ago from a co-worker, and I think it was originally adapted from campbells.com, due to its use of canned soup. Pot pie has a somewhat checkered history; evoking those days of beer can pyramids and dry, tasteless frozen TV dinners. But this recipe redeems the humble pot pie, especially when home cooked. It’s a great way to use a bunch of leftover turkey – any poultry will work

Beer Cheese Dip

Beer Cheese Dip

I live in Wisconsin, the land of breweries, cheese factories and two of our favorite-est football teams: The Packers and the Badgers. So any recipe that combines beer and cheese during the football season has my attention. And what do we call such a recipe? Why, Beer Cheese Dip – as natural as a cheesehead at Lambeau Field. Now, I love a good Brie appetizer, but I know it’s not for everyone. And probably anything made with quinoa or feta cheese will scare off a few. Some think the ideal game time appetizer is beer and pretzels. Others say .

Cranberry-Apricot Sauce

Cranberry sauce, a staple of the holiday table, has frequently been the center of debate: jellied vs. sauce? This recipe, courtesy of Good Housekeeping, may tilt the argument in favor of sauce because it adds a new twist: apricot. You may be among those who already tart up your sauce with oranges. We’re keeping the oranges and upping the ante. Now, with apricots, we’re taking it, in Buzz Lightyear’s words, “To infinity and beyond!” To start, grate the zest from one orange (about 2 teaspoons). To a medium saucepan, add this plus the juice from two oranges. Then, add a