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Parmesan star-shaped muffins recipe

Parmesan star-shaped muffins recipe

  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Muffins
  • Savoury muffins
  • Cheese muffins

These savoury cheese muffins add a festive touch to your Christmas table. You will need star-shaped silicon moulds or you can simply make these as normal muffins.

11 people made this

IngredientsMakes: 9 savoury muffins

  • 100g plain flour
  • 1 teaspoon baking powder
  • 2 medium eggs
  • 70g grated Parmesan cheese
  • 1 teaspoon salt
  • 1 pinch pepper
  • 65ml vegetable oil
  • 65ml milk

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Preheat the oven to 180 C / Gas 4. Line a baking tray with parchment paper.
  2. Mix the flour and baking powder together in a large bowl. Set aside.
  3. In another bowl, beat the eggs until light and fluffy with a whisk or electric beaters. Add grated Parmesan cheese, salt and pepper; mix well. Stir in the flour with baking powder, mixing vigorously to prevent lumps. Pour in oil and milk; mix to create a smooth mixture. Spoon the mixture into 9 silicon star-shaped moulds, filling them about 2/3 full. Transfer the moulds to prepared baking tray.
  4. Bake in preheated oven for 15 to 17 minutes, without opening the door. Insert a skewer into the centre of a muffin. If it comes out clean, the muffins are cooked. If not, keep baking for 1 or 2 minutes.
  5. Remove from oven; transfer to a wire rack to cool.

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Melted garlic butter works better

When I make garlic bread the “normal” way using baguettes sliced almost all the way through then wrapped in foil and baked, softened butter mixed with garlic works much better because it’s easier to smear butter into the slices rather than drizzling.

But for this method when a loaf of bread is split in half OR you use slices of bread, melted butter works much better. The buttery garlic flavour soaks deep into the bread, far better than spreading with softened butter.


Book Recipes

In An Amish Flower Farm, Belinda helps Adam with his honey business…and he’s amazed that no matter what she does, she never gets stung! Before long, this bee charmer is charming Adam, too. This cake is inspired by their sweet story. It’s the perfect size to share with anyone you love.

Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 2

Ingredients
⅓ cup milk, room temperature
½ cup unsalted butter, room temperature
2 large eggs
¾ cup all-purpose flour
2 tablespoons granulated sugar
½ teaspoon salt
3 tablespoons honey
2 cups of flour

Preparation
1. Preheat oven to 400°F.
2. Coat a 9x13 cake pan with non-stick cooking spray.
3. In a medium bowl combine milk, butter and eggs.
4. Gradually add in sugar, flour and salt. Mixing well.
5. When batter is smooth, add 3 tablespoons honey and continue to mix.
6. Place the dough in a bowl, cover with plastic wrap and let rise for an hour.
7. Bake 25 to 30 minutes.
8. For the topping:
9. Combine 1 cup of almonds with ½ cup granulated sugar and 4 tablespoons honey, stirring well.
10. Apply to top of the cake in layers you will lose some in the process but continue adding layers until you run out.

In a memorable scene in Sweet Tea, Althea’s grandmother Ada challenges Jack to make the best biscuits he can—and he passes the test. Later on, Jack has the opportunity to make lunch for Althea, and he thinks to himself that he loves to see a pretty woman enjoy his food. There are a lot of ways to make biscuits, and this old-fashioned recipe will impress just about anyone.

Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 6

Ingredients
BISCUITS
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
½ cup shortening (butter, lard or vegetable shortening)
¾ cup milk or buttermilk

SAUSAGE GRAVY
1-pound breakfast pork sausage
⅓ cup flour
3 cups milk
salt and black pepper, as needed

Preparation
1. Preheat oven to 450°F.
2. In a large bowl, combine flour, baking powder and salt cut in shortening until mixture has a crumbly texture. Add milk and mix into a dough, adding flour as needed until dough pulls away from side of bowl.
3. On a lightly floured surface, roll or pat dough ¾-inch thick. Using a biscuit cutter, cut out biscuits, place on a baking sheet. Bake for 15 minutes, or until lightly browned on top.
4. To make gravy: pan fry breakfast sausage until fully cooked, breaking up large pieces. Using a slotted spoon, transfer cooked sausage to bowl.
5. Add flour to pan dripping and whisk until golden.
6. Slowly add milk and whisk over low heat until thickened.
7. Add reserved sausage and stir to blend. Season to taste with salt and black pepper.
8. Serve split biscuits topped with gravy.

In Once Upon a Royal Summer, Lacey first meets Henry at a tea party for children at an amusement park. Lace’s playing a princess character…and she has no idea that Henry, a single dad with an adorable daughter, is a real-life prince! Our cucumber dill sandwiches are a tea party classic, and they’re so simple, you can make them any time you want to feel fancy.

Prep Time: 15 minutes
Serves: 6

Ingredients
1 package (4 ounces) cream cheese, softened
1 tablespoon fresh dill, chopped
1 teaspoon fresh lemon juice
Kosher salt and fresh ground black pepper, to taste
12 slices good quality thin sliced white bread, crusts removed with serrated knife, for best results
½ English (hothouse) seedless cucumber, thin-sliced into 48 slices

Preparation
1. In a small bowl, combine cream cheese and dill, lemon juice and stir to blend season to taste with kosher salt and pepper.
2. Spread the cream cheese mixture evenly on 12 slices of bread arrange 6 of the cream cheese covered bread slices on flat work surface.
3. Top each with 6 cucumber slices close with top halves of tea sandwiches and press lightly to close. Using a serrated knife carefully cut off crusts.
4. Diagonal slice each sandwich in half and arrange on a serving plate. Garnish with additional fresh dill sprigs, if desired.
5. Serve immediately or cover and refrigerate to hold.

In South Beach Love, when two chefs, Tony and Sara, each cater a quinceañera on the same weekend, a local reporter positions them as culinary rivals. But the truth is, Tony and Sara are well on their way to a sweet romance. Here’s the recipe for Tony’s tres leches cake, delicious enough for a fancy occasion…but no occasion is required.

Prep Time: 20 minutes
Cook Time: 40 minutes
Serves: 12

Ingredients
1 box white cake mix
1 ¼ cup water
2 tablespoons vegetable oil
3 eggs
1 cup mashed bananas (2 medium)
1 – 14 ounce can sweetened condensed milk
1 cup coconut milk
3 cups heavy cream, divided
1 teaspoon vanilla extract
½ cup powdered sugar
toasted coconut for garnish

Preparation
1. Preheat oven to 350°F. Grease bottom of a 13x9-inch pan.
2. In the bowl of an electric mixer, blend cake mix, water, vegetable oil, eggs, and bananas on low speed for 30 seconds. Scrape down sides of bowl and raise speed to medium for 2 minutes. Pour into pan.
3. Bake 40 minutes or until toothpick inserted in center comes out clean. Let cool 10 minutes.
4. With a long-tined fork, pierce the top of cake every ½ inch. In a medium bowl, combine sweetened condensed milk, coconut milk, and 1 cup heavy cream. Pour over cake evenly.
5. Refrigerate at least 1 hour and up to overnight, covered.
6. Whip remaining cream, vanilla, and powdered sugar on high until think. Cut cake into 12 pieces, top with a dollop of whipped cream and toasted coconut. Serve.

In A Waterfront Wedding, Evelyn and Ryan fall in love while competing against each other for the chance to host the Wedding-in-a-Week contest. They’ve even placed bets on it—loser pays for a romantic dinner. Both of them have their sights on the most expensive item on the menu—the slow-braised lamb. You can make it at home for your own romantic dinners, or for no occasion at all: the apricot Madeira sauce makes it truly special.

  • 2 tablespoons olive oil
  • 1 (3½ to 4 lb.) lamb shoulder, boned, rolled and tied
  • 1 teaspoon kosher salt
  • 1 teaspoon coarse black pepper
  • 1/4 lb. bacon, cut into 1/4-inch strips
  • 1/2 yellow onion, chopped
  • 1 carrot, peeled, fine chopped
  • 1 celery stalk, fine chopped
  • 1 tablespoon garlic, chopped
  • 1 tablespoon tomato paste
  • 1 cup Madeira (can substitute Marsala wine)
  • 3 cups chicken stock
  • 3 tablespoons apricot jam
  • 2 sprigs fresh thyme
  • 4 tablespoons cold butter, cut into pieces
  • Preheat oven to 350°F.
  • Heat olive oil in a heavy bottom roasting pan over medium high heat season lamb with salt and black pepper and brown on all sides. Remove from pan and set aside.
  • To same pan, add bacon and cook over medium-low heat until cooked. Add onion, carrot and celery sauté until tender, stirring frequently. Add garlic and sauté 1 minute.
  • Add tomato paste, Madeira, chicken stock, apricot jam and fresh thyme and stir to blend.
  • Return browned lamb to pan, cover and braise in oven for 3 hours.
  • Transfer lamb to platter and cover with foil.
  • Carefully strain braising liquid through a sieve into a bowl, using the back of a spoon to press out any remaining liquid. Transfer liquid back into roasting pan. Simmer liquid on stove top over medium-low heat until liquid has reduced by 50 percent.
  • Reduce heat to low. Slowly add cold butter pieces to braising liquid, whisking constantly, until all butter has melted and sauce is thick and glossy. Return braised lamb keep warm.
  • To serve, remove strings from roast, transfer to platter and spoon sauce over the top.

In Wedding in the Pines, Hope surprises Slater by making him a homemade dinner…including Chicken a la Rose, her late mother’s recipe. Over dinner, they both do their best to ignore the feelings they still have for one another. Make our Chicken a la Rose recipe any time you want a dinner that’s as easy as it is elegant.

  • 6 chicken breasts, boneless, skinless
  • 2 tablespoons butter, divided
  • 2 tablespoons olive oil, divided
  • 4 cloves garlic, minced
  • 1/4 cup almonds, sliced
  • 2 tablespoons lemon juice
  • 2 roses, petals, chemical free
  • 4 tablespoons honey
  • Salt and pepper to taste

1. Sauté salt and peppered chicken breasts in a large skillet with 1 tablespoon butter and 1 tablespoon olive oil over medium heat, about 5 minutes per side.
2. Remove to a serving platter and keep warm.
3. In the same skillet, sauté garlic in remaining butter and olive oil for about a minute.
4. Add almonds continue another 2 minutes.
5. Turn off heat or remove from stove top and stir in lemon juice to deglaze the pan and scrape up any brown bits.
6. Crush the rose petals to release aroma and natural oils, then gently stir in pan with honey and season with salt and pepper.

In Murder By Page One, peach cobbler is the dessert of choice for the people of Peach Coast, Georgia. They even have the Cobbler Crawl, a town fundraiser that centers around the tasty treat. Marvey, a librarian turned amateur sleuth, orders some with her mocha each morning before she goes to work. Our Classic Peach Cobbler is perfect for solving the mystery of what to serve for dessert it’s easy to make, and so delicious, people will always come back for seconds.

Ingredients
½ cup sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
4 cups ½-inch sliced peaches
3 cups Baking Mix
3 tablespoons butter, melted
2/3 cup orange juice
½ cup sugar

Preparation
1. Preheat oven to 350ºF.
2. Toss together 1/2 cup sugar, cornstarch, lemon juice and peaches. Portion into 4 (5’x5’) ramekins.
3. Combine Baking Mix, 1/2 cup sugar, butter and orange juice in bowl mix until it forms a batter. Pour batter evenly over peaches.
4. Bake 30 to 35 minutes or until bubbly and golden brown.

  • 1/2 cup heavy cream
  • 8 ounces queso blanco cheese
  • 2 ounces mild cheddar cheese, shredded
  • 8 ounches uncooked elbow macaroni (4 cups cooked macaroni)
  • 1/2 cup flour
  • 2 eggs, beaten
  • 1 cup Japanese bread crumbs
  • Vegetable oil for frying (as needed)
  • 8 mini slider rolls, sliced for sandwiches
  • 8 slices roast turkey, warm

INSTRUCTIONS
1. Combine heavy cream, queso blanco cheese and shredded Cheddar in a heavy saucepan heat over low heat, stirring occasionally, until cheese is completely melted.

2. Meanwhile, cook macaroni according to package directions drain and transfer to a large bowl.

3. Add warm cheese sauce to cooked macaroni and stir until blended. Cover and chill overnight or until completely chilled.

4. Using a small ice cream scoop or spoon, shape chilled mac & cheese into meatball-sized balls press into pattie-shaped bites.

5. Dust each lightly with flour shake excess. Dredge each in egg mixture drain excess. Roll each in breadcrumbs shake excess. (Mac & cheese bites can be made ahead and refrigerated up to this step.)

6. To prepare mac & cheese bites: heat oil in deep fryer or deep heavy saucepan to 350°F or until oil is shimmering. Working in several smaller batches, carefully add breaded bites to oil and deep fry for 2 to 3 minutes or until light golden brown. Drain on paper towels. Repeat with remaining mac & cheese bites.

7. To prepare sliders: layer 1 slice turkey and 1 warm mac & cheese bite on bottom half of each slider roll close each with top half of roll and press lightly to secure.

In Christmas in Evergreen: Tidings of Joy, the Meet and Mingle at Barbara’s County Inn is a chance for the Evergreen community to band together and spread holiday cheer and good will over friendly conversation and tasty hors d’oerves. Our Cranberry Crostinis are perfect for any holiday mingling that you have planned and they’re sure to impress any guests that come.

  • 1 baguette, cut on the bias into 1-inch slices
  • Olive Oil, as needed
  • Kosher salt, to taste
  • Black pepper, to taste
  • 12 oz. fresh cranberries (can substitute frozen)
  • 1 orange, zested and juiced
  • ½ teaspoon red pepper flakes
  • 1 teaspoon thyme, fresh, chopped
  • 1 to 2 tablespoons prepared orange marmalade
  • 8 oz. goat cheese, softened

2. Place baguette slices on a baking sheet, generously brush with olive oil and season lightly with salt and pepper. Bake until lightly brown and crisp, about 15 minutes.

3. In a small sauce pan over medium heat, combine cranberries, sugar, vinegar, red pepper flakes, thyme, marmalade and a pinch of salt.

4. Bring to a simmer, stirring occasionally for about 5 minutes.

5. Reduce heat and continue cooking another 10 minutes or until mixture begins to thicken.

7. To assemble crostini: top each crostini with a smear of goat cheese and a dollop of cranberry marmalade.

8. Garnish with fresh thyme leaves and orange zest, if desired.

In Wrapped Up in Christmas Joy, Cole experiences his first Thanksgiving in Pine Hill. While Sophie regrets not inviting Cole to dinner, Cole spends Thanksgiving with his fellow firefighters at the station…who also ask him if he’s sweet on Sophie. It’s a little uncomfortable, to say the least, but the taste of Grandma Ruby’s renowned cooking makes up for it. You can make Grandma Ruby’s Dilly Duchess Potatoes for yourself—it’s the perfect dish to share with your friends, family, and loved ones and it’s sure to have them coming back for seconds.

4 large Russet potatoes, peeled, quartered

7 tablespoons butter, melted

1 ½ tablespoons dill, fresh, chopped

1 tablespoon flat leaf parsley, chopped

3 tablespoons Parmesan cheese, grated

½ cup or more of heavy cream (to get desired consistency)

2. In a large saucepan, cook the potatoes in boiling water until fork tender, about 25 minutes.

3. Drain and place in a large mixing bowl to cool, about 20 minutes

4. Add in eggs, butter, dill, parsley, garlic powder, salt, pepper and Parmesan cheese.

5. Blend well and add cream a little at a time until it is smooth. Taste for seasoning and adjust if needed.

6. Spoon the potato mixture into a pastry bag with a large star tip.

7. Pipe onto a baking sheet or sheets.

8. Melt remaining butter and drizzle on top.

9. Bake 20-25 minutes or until golden brown.

In Christmas Charms, it’s tradition for the James’ household to bake and deliver Christmas cookies to the firefighters. As a thank-you gift to her old flame Aidan for rescuing her, Ashley joins in on this tradition and tries to replicate her mother’s recipe with mixed results. These Spiced Walnut Crust Cookies with Chocolate Ganache and Sea Salt are so easy to make that even Ashley could make them successfully, and so good you’ll want to start your own holiday tradition of sharing them with your friends, family, and loved ones.

7 tablespoons unsalted butter, softened

¾ cup walnuts, finely ground, divided

1 teaspoon cinnamon, ground

1 cup dark chocolate chips, melted

2. In a medium bowl, combine butter and powdered sugar.

3. Mix with a wooden spoon until smooth or use an electric mixer with a paddle.

4. Add in 1/2 cup ground nuts.

5. Sift together flour, cinnamon, ginger, cloves and salt in a bowl.

6. Add to the dough. Mix until well blended.

7. Place dough on parchment paper and roll up.

8. Refrigerate for at least 15 minutes.

9. Unwrap and roll into quarter sized balls, place on prepared baking sheet and bake 15 to 20 minutes.

10. Remove from oven and let cool.

11. Melt chocolate chips in microwave in 30 second intervals.

12. Top cooled cookies with chocolate, sea salt and remaining walnuts.

In Dead-End Detective, both Darby and Tate want answers about the murder of someone they both loved…but Darby isn’t so sure about Tate and his true motives. Darby’s mother, on the other hand, isn’t a bit suspicious of Tate she invites him over for a delicious dinner, concluding with a homemade berry trifle, and Darby’s whole family gives Tate a warm welcome. Our berry trifle is as impressive-looking as it is delicious, and it’ll make any guest feel special.

  • 1 prepared pound cake, cubed
  • 1 recipe strawberry-orange liqueur cream
  • 4 cups strawberries, hulled and quartered
  • 1-pint blueberries
  • 1/2 cup Strawberry Syrup
  • In a large bowl, toss the strawberries and blueberries together with the syrup.
  • In a large trifle dish, arrange half of the pound cake cubes in an even layer. Spoon half of the berry mixture over the pound cake cubes. Spoon half of the strawberry-orange liqueur cream over the berry layer.
  • Repeat layers with remaining pound cake, berries, and cream.
  • Refrigerate one hour to let the cake soak in the flavors. Serve.

Recipe developed by FoodChannel.com

In Behind the Frame, it’s tradition for the Shepherd sisters to take turns cooking a delicious Sunday dinner for the whole family. At one Sunday dinner, Skylar makes mini rhubarb pies for dessert that the whole family enjoys before delving deeper into the investigation of a terrible murder. You can make this Shepherd sisters favorite for your family or friends, and it just might become their favorite, too.

· Prep Time: 20 minutes
· Cook Time: 50 minutes
· Serves: 4

· 4 10-inch pie crusts, refrigerated, unbaked
· 1 cups fresh rhubarb cut in ½-inch pieces
· 1 cup sugar
· 1/2 cup all-purpose flour
· Pinch of cardamom
· ½ teaspoon of freshly ground nutmeg
· 1 tablespoon of orange zest
· ¼ cup freshly squeezed orange juice
· 1 egg, lightly beaten

Preparation
1. Preheat oven 375°F.

2. From each pie crust, cut a small circle to fit as the bottom crust in each of four 5.5’ pie plates. Cut long strips out of remaining pie dough about 1/2 an inch in width. Chill both while preparing filling.

3. In a large bowl, combine rhubarb, sugar, flour, cardamom, nutmeg, orange zest and juice. Stir to distribute ingredients evenly.

4. Fill each pie dish with filling, mounding each one full. Using chilled strips, criss-cross them over each pie making a lattice pattern. Trim excess dough from sides of pies and then crimp the edges together.

5. Brush outsides of pies with beaten egg. Bake 50 minutes or until crust is golden and filling is bubbling. Let cool and serve.

In Sailing at Sunset, Josh, Danae, and Danae’s coworkers enjoy a lot of delicious seafood on their chartered sailboat tour of New England. When Josh takes them all to his favorite restaurant and Danae tries the salmon cakes, she declares, “This might be the best thing I’ve ever eaten. Ever.” If you make our Crunchy Salmon Cakes for friends or family, they might just say the same thing.

· Prep Time: 15 minutes
· Cook Time: 10 minutes
· Serves: 8

Ingredients
· 2 cups flaked, cooked red salmon (2 15.5 oz. cans), skin and bones removed, drained
· 1/2 cup fine cracker crumbs
· 1 large egg, lightly beaten
· 1/2 cup celery, chopped
· 1/4 cup red onion, chopped
· 1/4 cup red pepper
· 1/4 cup yellow pepper
· 2 tablespoons parsley, minced
· 1 1/2 teaspoon capers, drained
· dash hot sauce
· 1/2 teaspoon Worcestershire sauce
· 3/4 teaspoon crab seasoning
· 1/4 teaspoon salt
· 1/4 teaspoon black pepper
· 1/2 cup mayonnaise
· 1 teaspoon Dijon mustard
· 2 tablespoons butter
· 2 tablespoons oil
Preparation
1. Combine all ingredients except for butter and oil.
2. Divide into 8 equal portions and form into patties
3. Heat 1 tablespoon butter and 1 tablespoon oil in a non-stick frying pan.
4. In batches of four, cook salmon cakes for 4-5 minutes on each side over medium heat, or until browned. Repeat with the rest of the butter and oil and cook the other four cakes.
5. When cooked, set onto a paper towel lined plate to catch any extra oil.
6. Serve hot with Remoulade Sauce.

In Christmas in Bayberry, Wes is in town to make a financial assessment of the Bayberry Candle Company. Kate, who works at the family business, isn’t sure she’ll like his report. But over a meal at Mel’s Grille—beef stew, the Tuesday special—the two get to know each other a little better. Our Cast Iron Beef Stew is a wonderful, old-fashioned winter classic.

Be sure to properly season your skillet by coating the interior with a thin layer of vegetable oil or solid shortening, then placing the skillet upside down in the oven turned to about 325 degrees, for about one hour. Place aluminum foil under the skillet to catch the oil drips–no need to clean the oven afterwards! Once your skillet is seasoned, cooking in it regularly will keep it seasoned so you shouldn’t have to go through those steps again. Don’t put your skillet in the dishwasher.

Ingredients
· 1/4 cup plus 1 tablespoon all-purpose flour
· 2 teaspoons kosher salt, plus more for seasoning
· 1 teaspoon freshly ground black pepper, plus more for seasoning
· 1 (1 1/2 to 2 lbs) boneless chuck roast
· 3 tablespoons vegetable oil
· 1 medium yellow onion, medium dice
· 2 tablespoons tomato paste or 1/2 cup tomato sauce
· 3 cups beef broth (or 3 cups water and 4 bouillon cubes)
· 2 bay leaves
· 4 fresh thyme sprigs or 1/2 teaspoon dried thyme
· 2 to 3 medium carrots
· 2 medium celery stalks
· 2 medium Yukon Gold potatoes (about 1 1/2 pounds)
· Optional: 1 cup frozen peas
· Note: You can substitute 1 cup red wine for 1 cup of the broth.

Preparation
1. Place 1/4 cup of the flour and the measured salt and pepper in a large bowl and whisk to combine set aside.
2. Trim the beef and cut it into 1- to 1-1/2-inch cubes.
3. Toss meat to coat in flour mixture.
4. Heat the oil in a deep cast iron skillet or Dutch oven over medium heat.
5. Shake off the excess flour from about one-third of the meat and add it to the cast iron.
6. Stirring rarely, fry until browned all over, about 4 to 5 minutes.
7. Remove meat and set aside.
8. Add the onion to the pot and season with salt and pepper.
9. Cook, stirring occasionally, until softened and just starting to brown, about 5 minutes.
10. Add the tomato paste, stir to coat the onion, and cook for about 1 to 2 minutes more.
11. Sprinkle in the remaining tablespoon of flour and cook, stirring occasionally, about 1 minute.
12. Pour in the broth, scraping the bottom of the pot as you stir to loosen remnants of beef coating.
13. Cook until the mixture has thickened, about 3 minutes.
14. Return the meat and any accumulated juices back to the cast iron skillet.
15. Add the broth, bay leaves, and thyme and stir to combine.
16. Increase the heat to high and bring to a boil.
17. Immediately reduce the heat to low and simmer uncovered for 1 hour.
18. While it's simmering, cut the carrots, celery, and potatoes into large dice and, when it's time, add them to the pot.
19. If adding peas, put them in at the same time.
20. Stir to combine, cover with a tight-fitting lid, and simmer, stirring occasionally, until the vegetables and meat are knife tender, about 1 hour more.

A Hallmark Publishing Original Recipe
In A Cottage Wedding, Tara attends a cocktail party in her honor, catered by a chef who trained at Le Cordon Bleu in Paris. All the food is amazing, including the balsamic-glazed carrots, and Tara savors every bite…until Jason sweeps her off her feet to dance. Our Orange Balsamic Roasted Carrots add a dash of panache to any menu, and they’re as easy as they are elegant.

Yield: 10 servings
Prep Time: 5 minutes
Bake Time: 45 minutes
Total Time: 50 minutes

INGREDIENTS
· 20 organic whole carrots with greens, trimmed
· 2 tablespoons olive oil
· 1 tablespoon balsamic vinegar
· 1 tablespoon orange juice concentrate
· 4 cloves garlic, minced
· 1 tablespoon thyme, fresh, chopped
· Kosher salt and pepper, to taste
· Italian parsley, chopped, optional, garnish

DIRECTIONS
1. Preheat oven to 375°F.

2. Clean and trim carrots and place on a lightly greased baking sheet.

3. In a small bowl, whisk olive oil, balsamic vinegar, orange juice, garlic and thyme.

4. Season with salt and pepper to taste.

5. Pour the mixture over the carrots and gently toss to coat.

6. Roast 40-45 minutes or until tender, if desired, garnish with parsley.

A Hallmark Original Recipe
Kate, the heroine of In Other Words, Love, has to work long hours to finish ghostwriting Trent’s memoir. To show his appreciation and support, he promises to bring her unlimited takeout from their favorite restaurant, Chick and Cheese. She especially loves their Guacamole Grilled Chicken Club sandwich. Our version is perfect for a busy day. Make it for yourself, or someone you love!

Yield: 4 servings
Prep Time: 5 minutes
Bake Time: 15 minutes
Total Time: 20 minutes

INGREDIENTS
· 4 boneless, skinless chicken breast filets (about 1 pound total)
· Salt and black pepper, to taste
· 4 Ciabatta rolls, sliced horizontally, buttered and toasted
· ¼ cup Chipotle mayonnaise, recipe below
· 4 green leaf lettuce leaves
· 8 slices bacon, cooked crisp
· 1 cup guacamole
· ¼ cup Cojita Mexican cheese, crumbled
· CHIPOTLE MAYONNAISE
· ¼ cup mayonnaise
· ½ teaspoon peppers in adobo, pureed

DIRECTIONS
1. Preheat grill.

2. Season chicken with salt and pepper and grill over medium for 5 to 8 minutes on each side or until cooked through.

3. Spread chipotle mayonnaise on bottom half of each roll and top with lettuce, chicken breast, bacon, guacamole and crumbled cheese.

4. Close each sandwich with top half of roll and serve.

A Hallmark Original Recipe
In A Simple Wedding, life hands Jenny a few lemons. But her visits to Nick’s bakery—and her conversations with him—have a way of making even the sour moments sweet. These lemon bars are so easy, they’ll look and taste like they came from a professional bakery, and they’ll add pure sunshine to anyone’s day.

Yield: 24 bars (24 servings)
Prep Time: 15 minutes
Bake Time: 50 minutes
Total Time: 65 minutes

INGREDIENTS
2 cups all-purpose flour
½ cup granulated sugar
1 pinch kosher salt
2 sticks (1 cup) unsalted butter, softened
6 large eggs
3 cups granulated sugar
¾ cup fresh-squeezed lemon juice
1 cup flour
as needed confectioner’s sugar
as needed, candied lemon peel (optional)

DIRECTIONS
1. Preheat oven to 350 degrees F. Coat a 9-inch by 13-inch baking pan with non-stick cooking spray.

2. Combine flour, ½ cup sugar and salt in food processor pulse to blend. Add butter and pulse until mixture resembles coarse crumbs and pulls away from sides of processor bowl press shortbread crumbs into baking pan. Bake uncovered for 12 to 15 minutes.

3. While crust is baking, combine eggs and 3 cups sugar in bowl and whisk to blend. Add lemon juice and flour whisk until blended. Pour filling over warm crust.

4. Bake for 30 to 35 minutes, or until filling is set. Cool cut into 24 bars. Dust bars lightly with confectioner’s sugar. Garnish each bar with a piece of candied lemon, peel if desired.

5. To prepare candied lemon peel: using a vegetable peeler, slice the outer rinds of 3 lemons into thin strips. Combine with 2 cups water. Bring to a boil, drain and repeat. Combine drained lemon peel with 2 cups sugar and 1 cup water bring to a boil, reduce heat and simmer for 45 minutes. Drain and cool candied lemon peel toss in sparkling sugar.

A Hallmark Original Recipe
In The Story of Us, Jamie and Sawyer’s friend Rick can’t seem to tell his crush how he feels about her. More than once, he retreats to the kitchen to make risotto instead. Jamie and Sawyer aren’t especially good at putting their feelings for each other into words, either…and it doesn’t help that Sawyer’s retail development plan will mean the end of Jamie’s beloved bookstore! Our Wild Mushroom and Asparagus Risotto is as easy as it is elegant. It would be perfect to serve to friends or as part of a romantic meal.

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

INGREDIENTS
4 tablespoons butter, divided
8 ounces wild mushroom blend (such as cremini, portobello, shitake), trimmed, sliced
1-pound asparagus, trimmed, cut into 1-inch pieces
6 cups chicken broth
2 tablespoons olive oil
1 small yellow onion, finely chopped
1 garlic clove, minced
1½ cups arborio rice
1 cup dry white wine
½ cup grated Parmesan cheese
½ teaspoon grated nutmeg
Kosher salt and black pepper, as needed
2 tablespoons shaved Parmesan
Fresh Italian parsley, as needed

DIRECTIONS
1. Heat 2 tablespoons butter in a sauté pan add mushrooms and cook over medium heat until all moisture has evaporated and mushrooms are golden brown. Season to taste with salt and black pepper and set aside.

2. Heat 1 tablespoon butter in a sauté pan add asparagus and cook over medium-low heat for 3 to 5 minutes or until tender. Season to taste with salt and black pepper and set aside.

3. In a saucepan, heat chicken broth to a low simmer. Keep warm.

4. Heat olive oil in a heavy 4-quart saucepan add onions and garlic cook over low heat for 5 minutes, or until translucent. Add arborio rice and cook for 3 minutes or until grains are evenly coated and translucent around outer edges, stirring frequently. Reduce heat to low.
Add white wine and cook for about 1 minute, stirring constantly, until all liquid is absorbed.

5. Ladle 1 cup hot chicken broth over rice and stir until liquid is absorbed. Continue adding broth, one ladle at a time, stirring frequently, until rice is tender yet firm to the bite and has a creamy appearance, about 20 to 25 minutes. Remove from heat.

6. Add grated Parmesan, nutmeg, remaining butter, reserved asparagus and mushrooms gently toss to blend. Taste and adjust seasoning, if needed.

7. Serve risotto immediately garnished with shaved Parmesan and parsley.

A Hallmark Original Recipe
In Country Hearts, Jemma tells Wyatt, “If you’re hungry, I’m about to pop one of the only meals I can make in the oven—premade lasagna that I only have to stab and warm up. It’s kinda my specialty.” But anyone can make our easy homemade version, and it’s so delicious, it might become your specialty. It’ll convince everyone that you know your way around a kitchen. (It freezes well, too!)

Yield: 12 servings
Prep Time: 30 minutes
Cook Time: 2½ hours
Total Time: 3 hours

INGREDIENTS
Italian Meat Sauce:
1 (1-pound 3-ounce) package sweet Italian sausage, bulk or links, casing removed
1-pound ground chuck
1 tablespoons olive oil
2 tablespoons minced garlic
1 teaspoon Italian seasoning blend
¼ teaspoon crushed red pepper flakes
2 cans (28-ounce each) crushed tomatoes with tomato juice
1 can (15-ounce) tomato sauce
1 can (14½-ounce) chicken broth
2 sprigs fresh basil (optional)
1 teaspoon kosher salt
½ teaspoon sugar
½ teaspoon black pepper

Ricotta Mixture:
3 cups ricotta cheese
½ cup grated Parmesan cheese
¼ cup finely chopped Italian parsley
2 tablespoons finely chopped fresh basil
1 large egg, beaten

12 lasagna noodles, no-bake or cooked al dente, drained
3 cups shredded mozzarella cheese
1 tablespoon grated Parmesan cheese

DIRECTIONS
1. To prepare Italian meat sauce: in a large casserole pot or Dutch oven, brown Italian sausage and ground chuck over medium heat, breaking apart meat with a wooden spoon, until no longer pink. Remove from heat and drain excess fat.

2. Return meat to pot add olive oil, garlic, Italian seasoning and crushed red pepper cook over medium heat for 2 minutes, stirring frequently. Add crushed tomatoes, tomato sauce, chicken broth, fresh basil, salt, sugar and black pepper bring to a boil, reduce heat and simmer for 1 to 1½ hours, stirring occasionally, until meat sauce has thickened. Taste and adjust seasoning set aside to cool.

3. To prepare ricotta mixture: in a large bowl, thoroughly mix ricotta, Parmesan cheese, parsley, basil and egg set aside.

4. To assemble lasagna: preheat oven to 375 degrees F. Spread 2 cups Italian meat sauce in the bottom of a large 11-by-14-inch baking dish. Layer 4 lasagna noodles over sauce. Spread one-half of the ricotta mixture evenly over noodles. Top with 1 cup shredded mozzarella cheese and 2 cups Italian meat sauce.

Repeat with a second layer of 4 lasagna noodles, the remaining ricotta mixture, 1 cup shredded mozzarella cheese and 2 cups Italian meat sauce. Top with 4 lasagna noodles, remaining Italian meat sauce and 1 cup shredded mozzarella cheese.

5. Bake lasagna for 45 minutes, or until golden and bubbly. (Cover top loosely with foil if cheese is browning too fast.) Remove from oven. Let lasagna rest for 20 minutes before slicing.

6. To serve: using a serrated knife, slice lasagna into 12 portions. Top evenly with grated Parmesan cheese.

*For quick and easy lasagna noodle prep: arrange lasagna noodles in a baking dish, slowly pour boiling water over noodles, cover with foil or film wrap and let soak for 20 minutes or until pliable.

A Hallmark Original Recipe
In The Game Changer: A Parkwood Mystery Hollis and her best friend Daisy have a new podcast called Knock ‘Em Dead—“Where murder and muffins meet.” They talk about cold cases, and Daisy throws in some baking tips for good measure. Murder comes right to their small town when a local high school football coach is killed in a hit-and-run. But it’s no mystery why Daisy’s Cherry Chocolate Chunk Muffins are a favorite in Parkwood: this recipe is to die for.

Yield: 12 muffins (12 servings)
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes

INGREDIENTS
Chocolate Cherry Chunk Muffins:
2 cups all-purpose flour
2 teaspoons baking powder
½ cup unsalted butter, softened
1 ¼ cups granulated sugar
2 teaspoons vanilla extract
2 large eggs
½ cup whole milk (or buttermilk)
1 cup semi-sweet dark chocolate chunks
1 (one-pound package) frozen tart red cherries, thawed, drained (reserve juice)

Dark Chocolate Ganache:
½ cup semi-sweet dark chocolate chunks
¼ cup heavy whipping cream

Tart Cherry Glaze:
1 cup reserved tart red cherry juice
5 tablespoons granulated sugar
2 tablespoons cornstarch

DIRECTIONS:
1. Preheat oven to 425 degrees F. Spray muffin pan with non-stick cooking spray and line with paper liners.

2. To prepare muffins: whisk together flour and baking powder. Set aside.

3. Cream butter, sugar and vanilla in mixing bowl until light and fluffy. Add eggs, one at a time, and mix until blended.

4. Alternately, add flour mixture and milk to mixing bowl mix on low speed just until blended. Fold in chocolate chunks and drained cherries.

5. Using an ice cream scoop, portion batter evenly into muffin cups.

6. Bake at 425 degrees F. (without opening oven door) or 6 to 9 minutes or until muffins rise ¼ to ½ inch above the paper reduce heat to 350 degrees F. and bake an additional 6 to 10 minutes or until a toothpick inserted in center comes out clean. Cool on wire rack for 5 minutes, remove muffins from pan. Makes 12 muffins.

7. To prepare chocolate ganache: measure chocolate chunks in microwave-safe container and heat in 20 second increments until melted (about 45 to 60 seconds). Add heavy cream and stir until smooth. Microwave 15 seconds and stir to blend. Drizzle over muffins.

8. To prepare cherry glaze: combine cherry juice, sugar and cornstarch in small saucepan. Whisk until smooth. Stir over low heat until mixture thickens to a glaze-like consistency. Drizzle over muffins.

A Hallmark Original Recipe
In Love By Chance, these tarts are a specialty at Claire’s bakery. After she meets a handsome doctor named Eric at an art gallery fundraiser, they start dating. and he sends more customers her way. Claire and Eric just click, and she feels so lucky that they happened to meet. It must’ve been fate. or was it?

Yield: 6 servings
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes

INGREDIENTS
Coconut Crumb Crust:
2½ cups coconut cookie crumbs, (crisp coconut cookies crushed in a food processor) or crushed graham cracker crumbs
3 tablespoons granulated sugar
½ cup + 2 tablespoons melted butter

Coconut-Lime Tarts:
5 large egg yolks, lightly beaten
¼ cup fresh-squeezed lime juice
1 cup sweetened condensed milk
¼ cup cream of coconut (such as Coco Lopez or Coco Real)
1 tablespoon fresh grated lime zest

Toppings:
¾ cup whipped cream
2 tablespoons shaved or shredded sweetened coconut
6 fresh-cut lime wedges

DIRECTIONS
1. Preheat oven to 350ºF. Spray six 4-inch fluted tart pans or one 9-inch fluted tart pan with cooking spray.

2. To prepare coconut crumb crust: combine crushed cookie crumbs or graham cracker crumbs, sugar and butter in a bowl. Mix with a fork until crumbs are evenly blended with butter.

3. Press crumbs evenly over the bottom and sides of each tart pan to form a ¼-inch thick crust. Arrange tart pans on a baking sheet and bake uncovered for 8 to 10 minute, or until golden. Remove from oven and cool.

4. To prepare coconut cream-lime tarts: combine egg yolks, lime juice, sweetened condensed milk and cream of coconut in the top pan of a double boiler whisk until completely blended. Place over bottom half of double boiler, filled with simmering water. Cook over medium low-heat, whisking constantly, for about 5 minutes or until custard filling is steaming hot. Increase heat to medium and cook for about 5 minutes or until filling is starting to bubble, stirring frequently. Add lime zest and stir until blended.

5. Spoon filling evenly into prepared tart crusts. Refrigerate uncovered until tarts are completely chilled and filling is firm (about 4 to 6 hours).

6. To serve: top each chilled tart with a dollop of whipped cream, a sprinkle of shaved coconut and a lime wedge.

  • 1 can (15 oz) coconut milk
  • 1 can (15 oz) cream of coconut
  • 1 can (14 oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup coconut water
  • ½ cup fresh squeezed orange juice, pulp free
  • ½ teaspoon ground cinnamon (or more to taste)
  • ¼ teaspoon freshly ground nutmeg

RECIPE BY DAN KOHLER, 10/7/19
YIELD: 8 SERVINGS

1. In a blender mix the coconut milk, cream of coconut, evaporated milk, sweetened condensed milk, coconut water, orange juice, cinnamon and nutmeg.

2. Blend on high speed until well combined and no lumps remain, about 1-2 minutes.

3. Refrigerate until thoroughly chilled, at least 2 hours.

4. Before serving, shake bottle to re-blend if necessary. Serve cold.

  • ½ Cup unsalted butter, at room temperature
  • ½ cup shortening
  • ½ cup sugar
  • 1 teaspoon almond extract
  • ½ teaspoon salt
  • 2 cups all-purpose flour

RECIPE BY DAN KOHLER, 10/7/19
YIELD: 24 COOKIES

1. Preheat oven to 350ºf (180ºc).

2. Line an ungreased cookie sheet with parchment paper (optional).

3. With a hand or stand mixer, cream butter and shortening until creamy and well combined (about 2 minutes).

4. Add sugar and mix till creamy and fluffy (about 1 minute).

5. Add the pinch of salt, vanilla and almond extract. Mix to combine.

6. With mixer on medium low, mix in the flour by ¼ cup.

7. The mixture will look coarse and that’s what we want!

8. Take a tablespoon of the cookie dough and form it into a ball and place it on the cookie sheet.

9. With your thumb, press on the cookie to flatten it slightly and create a little “well.” Don’t worry if they crack on the sides,
they will turn out pretty.

10. In the little well, drop a piece of guava paste or sprinkles.

11. Bake in the oven for 10 to 12 minutes. After 10 minutes, check the cookies for doneness. The cookies will not brown on top, but the sides will get golden brown and that’s what you want.

12. Place them on a cooling rack for 5 to 10 minutes.

A Hallmark Original Recipe
In Wrapped Up In Christmas, one of the ladies at Sarah’s church is famous for her cinnamon bread recipe. Others attempt to copy it without success. Here’s that secret recipe, filled with cinnamon and covered with yummy icing. The trick to beautiful swirls is in folding the dough into thirds so you get an extra layer of the delicious cinnamon-sugar blend. This bread is perfect for a Christmas celebration, like Sarah and Bodie enjoy together, or for any time of year.

Yield: 2 loaves (16 servings) Prep Time: 3 hours
Bake Time: 45 minutes
Total Time: 3 hours 45 minutes

INGREDIENTS
Dough:
- 1⁄4 cup warm water
- 1⁄2 teaspoon granulated sugar
- 1 envelope active dry yeast
- 1 cup whole milk
- 3 tablespoons unsalted butter, room temperature - 4 cups bread flour
- 1⁄4 cup granulated sugar
- 1 teaspoon kosher salt
- 1 large egg, beaten
Cinnamon Sugar:
- 1⁄2 cup brown sugar
- 1⁄4 cup granulated white sugar
- 11⁄2 tablespoons ground cinnamon - 4 tablespoons unsalted butter
Vanilla Cream Cheese Spread:
- 2 ounces cream cheese, room temperature - 1 cup powdered sugar
- 1⁄4 teaspoon vanilla extract
- 1 to 2 tablespoons whole milk
DIRECTIONS

  1. To prepare dough: combine warm water, 1⁄2 teaspoon sugar, and yeast in a large bowl. Let stand at room temperature for 10 minutes or until foamy.
  2. While yeast is activating, combine milk and

butter in small saucepan and heat briefly to melt butter. Remove from heat cool.

  1. Combine flour, 1⁄4 cup sugar, and salt in mixing bowl fitted with a paddle attachment and beat until fully blended.
  2. Add milk/butter mixture and egg to yeast mixture and gently stir to blend. Slowly add to flour mixture and beat until dough pulls away from sides of bowl.
  3. Turn dough out on a lightly floured surface knead dough for 1 minute. Transfer to a bowl that’s either buttered or sprayed with cooking spray, cover loosely, and set in a warm, draft- free spot to rise for about 60 to 75 minutes, or until dough has doubled in size.
  4. Gently punch dough down and turn out onto a lightly floured surface. Fold in the two outer sides of dough to meet in the middle, then fold in the upper and lower sides of dough to meet in the middle, forming the dough into a square shape. Cover loosely and let stand for 10 minutes.
  5. To prepare cinnamon sugar: while dough is resting, combine brown sugar, white sugar and cinnamon in small bowl and mix to blend. Heat butter in microwave-safe measuring cup for 30 to 45 seconds, or until melted. Reserve.
  6. Grease two 9x5-inch loaf pans with butter or cooking spray.
  7. With a floured rolling pin, roll the dough into a 26x12-inch rectangle on a lightly floured

surface. Brush top of dough with melted butter sprinkle 2/3 of cinnamon sugar blend evenly over dough. Slice dough in half, forming two 13x12-inch halves.

  1. For each half: fold dough into thirds, forming a 4x12-inch rectangle. Pinch outer edges of dough gently to seal seams. Roll dough out into a 7x13-inch rectangle. Brush top of dough lightly with butter and sprinkle half of remaining cinnamon sugar blend evenly over the top. Starting at long end of dough, roll up jelly roll-style. Place, seam side down, in buttered loaf pan. Repeat with remaining dough. Cover loaf pans loosely with film wrap let rise in a warm draft-free place for 1 hour, or until almost doubled in size.
  2. Preheat oven to 400oF.
  3. Bake for 45 minutes, or until golden brown. Cover each loaf pan loosely with aluminum foil during last 20 minutes to prevent over- browning. Remove loaf pans from oven cool for 5 minute, gently remove bread from loaf pans.
  4. To prepare vanilla cream cheese spread: combine cream cheese, powdered sugar, vanilla and 1 tablespoon milk in bowl and whisk until smooth. Add additional milk, as needed, to form a spread-like consistency.
  5. Serve cinnamon bread warm with cream cheese spread.

There’s nothing quite like sharing your heritage with the people you love—especially when it is lived out in great food. This recipe for Arroz con Pollo takes a simple chicken and rice dish to the next level with some classic Latin flavors. Funny how a little home cooking and a dose of cultural traditions might take a relationship to the next level, too—at least it couldn’t hurt, as you’ll find in An Unforgettable Christmas. Remember what counts, and add a little flavor and flair to your own family celebrations!

Yield: 6 servings
Prep Time: 1 hour, 25 minutes
Cook Time: 35 minutes
Total Time: 2 hours

Chicken Seasoning Rub:
1 tablespoon smoked paprika
1 tablespoon dried oregano
1 tablespoon ground cumin
2 teaspoons kosher salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons chili powder
1 teaspoon ground coriander
½ teaspoon ground turmeric
¼ teaspoon ground cayenne pepper
2 tablespoons olive oil
1 tablespoon cider vinegar
1 to 2 tablespoons water (as needed to thin seasoning rub)

6 bone-in, skin-on chicken breasts (or 12 bone-in, skin-on chicken thighs)
1 tablespoon olive oil
1 yellow onion, chopped
1 orange bell pepper, chopped
1 green bell pepper, chopped
1 tablespoon capers, drained
1 tablespoon minced garlic
2 cups long grain rice
1 (15-oz.) can tomato sauce
4 cups chicken broth
1 cup frozen peas, thawed
1 cup pimento-stuffed olives
1 tablespoon chopped cilantro

DIRECTIONS
1. To prepare chicken seasoning rub: combine all ingredients in small bowl and stir to blend.
2. Brush seasoning rub evenly over chicken pieces, cover and refrigerate for 1 hour.
3. Preheat oven to 375ºF.
4. Heat 1 tablespoon olive oil in a large, deep oven-proof frying pan. Add chicken pieces and cook on medium-high heat for 5 to 8 minutes, or until golden brown on all sides. Transfer chicken to a plate and reserve drain excess oil in pan.
5. Add onions, bell peppers and capers to frying pan sauté on medium-low heat for 5 minutes, stirring frequently. Add garlic and rice and sauté for 2 additional minutes.
6. Add tomato sauce and chicken broth bring to a simmer. Remove from heat arrange browned chicken pieces in a single layer on top of rice.
7. Cover and bake for 25 to 35 minutes, or until chicken pieces are fully cooked and rice is tender.
8. Remove pan from oven fluff rice with a fork, top with peas, olives and cilantro cover with lid and let sit for 5 minutes before serving.

There’s nothing like the smell of gingerbread to make you think Christmas—but why build a house when you can eat Gingerbread Cake! In A Gingerbread Romance Taylor finds herself baking and rebaking the layers needed for a life sized gingerbread house, but you can pop this easy-to-make cake in the oven and sit back and enjoy your book while it bakes.

Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Gingerbread Cake
½ cup (1 stick) unsalted butter, softened
½ cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon baking soda
¼ teaspoon ground nutmeg
¼ teaspoon kosher salt
¾ cup unsulfured mild molasses
¾ cup hot water

Lemon Sauce
½ cup granulated sugar
¼ cup unsalted butter
3 tablespoons fresh squeezed lemon juice
1 teaspoon fresh lemon zest (optional)
1 teaspoon vanilla extract

DIRECTIONS
1. To prepare gingerbread cake: preheat oven to 325°F. Butter a 9-inch springform pan set aside.
2. Combine butter and brown sugar in bowl of a stand mixer fitted with a paddle attachment beat at medium speed until light and fluffy.
3. Add egg and vanilla extract and mix until well combined.
4. In a separate bowl, combine flour, cinnamon, ginger, baking soda, nutmeg and salt stir to blend. In a separate bowl combine molasses and water stir to blend.
5. Alternately add about 1/3 dry and wet ingredients to mixing bowl and mix until just combined. Scrape down sides of bowl pour batter into pan.
6. Bake for 40 minutes or until a toothpick inserted in center of cake comes out clean. Cool cake in pan on rack. Serve slightly warm or at room temperature.
7. To prepare lemon sauce: combine all ingredients in saucepan bring to a boil, reduce heat and simmer over low heat for 3 minutes, stirring frequently, until sauce thickens.
8. Slice cake into wedges top each with warm lemon sauce and whipped cream.

In A Royal Christmas Wish, Jenny wakes up to find herself married to a real-live prince. As she attempts to navigate the royal lifestyle—with less-than-successful results—she does miss a few things about her old life in New York City, including the chicken shawarma from the place around the corner. Our recipe for it is so delicious, it’s fit for a princess. Make it once, and you’ll be craving it, too!

Yield: 4 servings
Prep Time: 2 hours, 20 minutes
Cook Time: 10 minutes
Total Time: 2 hours, 30 minutes

Spice-Rubbed Chicken:
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon kosher salt
1 teaspoon black pepper
½ teaspoon dried oregano
½ teaspoon ground cardamom
½ teaspoon ground coriander
¼ teaspoon ground turmeric
¼ teaspoon crushed red pepper
¼ cup olive oil
2 tablespoons fresh lemon juice
2 garlic cloves, smashed
3 large or 4 average boneless, skinless chicken breasts

Garlic-Cumin Sauce:
1 cup plain Greek yogurt
2 teaspoons fresh lemon juice
1 garlic clove, fine minced
½ teaspoon ground cumin
¼ teaspoon kosher salt
¼ teaspoon black pepper

Marinated Cucumber Salad:
1 cup halved grape tomatoes
½ cup thin sliced cucumber
½ cup drained chick peas
¼ cup thin sliced red onion
1 tablespoon olive oil
1 tablespoon fresh lemon juice
¼ teaspoon black pepper
8 bamboo skewers, soaked in water
4 naan (or pita or flatbread), warmed on grill, in oven or in a skillet
¼ cup spicy hummus
As needed, flatleaf (Italian) parsley, chopped
4 grilled lemon halves (optional)

DIRECTIONS:
1. To prepare spice rubbed chicken: combine dry spices, olive oil, lemon juice and garlic in a large bowl (or zip-lock bag) and stir to blend.

2. Slice chicken into thin 2-inch pieces: place in bowl with spice rub and toss to evenly coat. Cover and refrigerate for 2 hours, stirring occasionally.

3. To prepare garlic-cumin sauce: combine all ingredients in bowl and whisk to blend. Refrigerate.

4. To prepare marinated cucumber salad: combine in ingredients in bowl and toss to blend. Refrigerate.

5. Heat grill to medium heat. While grill is heating, thread spice rubbed chicken pieces evenly on bamboo skewers.

6. Grill chicken skewers for 10 minutes, or until fully cooked, turning frequently.
To assemble chicken shawarma: spread each piece of naan with hummus. Top evenly with marinated cucumber salad, spice rubbed chicken skewers and garlic-cumin sauce. Garnish with chopped flatleaf parsley and a grilled lemon half, if desired.

There’s a bit of a mystery around how the name “Holy Yum Chicken” got started, but there’s no doubt it’s well deserved. We’ve taken this recipe mentioned in Out of the Picture and made it easy enough for it to become a staple in your own kitchen, perfect for a family meal or a special occasion. You’ll be solving the mystery of what to make for dinner, and saying, “yum” as a result!

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

INGREDIENTS
¼ cup maple syrup
¼ cup coarse-grain country Dijon mustard
¼ cup Dijon mustard
1 tablespoon rice wine vinegar
1 garlic clove, minced
¼ teaspoon kosher salt
¼ teaspoon black pepper
8 boneless, skinless chicken thighs
1 tablespoon olive oil
1 tablespoon corn starch
2 tablespoons chicken broth or cold water
1 sprig fresh rosemary

DIRECTIONS
1. Preheat oven to 400ºF. Spray baking dish with nonstick cooking spray.

2. Combine maple syrup, country Dijon mustard, Dijon mustard, rice wine vinegar, garlic, salt and black pepper in small bowl and whisk to blend.

3. Arrange chicken thighs in baking dish brush evenly with olive oil. Spoon maple Dijon sauce evenly over chicken thighs.

4. Bake uncovered for 40 minutes, or until sauce is bubbly and chicken is fully cooked.

5. Remove baking dish from oven transfer chicken thighs to serving platter, place baking dish on stove top burner.

6. Combine corn starch and chicken broth in small bowl and stir to blend. add to baking liquid and whisk over low heat for 1 to 2 minutes, or until sauce thickens.

7. Spoon maple Dijon sauce over chicken. Garnish with fresh rosemary.

In Christmas In Evergreen: Letters to Santa, the Chris Kringle Kitchen is where Lisa and Kevin sometimes take a break from fixing up Daisy’s General Store. It’s also where Michelle first meets Thomas…and where people gossip about romances and other small-town news. One of the specialties at Chris Kringle Kitchen are the famous apple dumplings, which are even more incredible served with a little extra sauce. They’re easier than they look, and your friends and family will remember them forever.

Yield: 6 servings
Prep Time: 40 minutes
Cook Time: 60 minutes

INGREDIENTS
Pastry Brisée
3¾ cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon kosher salt
1½ cups (3 sticks) unsalted butter, cubed
¾ cup ice water

Walnut Streusel
½ cup toasted walnuts, chopped
¼ cup brown sugar, packed
2 tablespoons butter, room temperature
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Brown Sugar Cider Sauce
2 cups brown sugar, packed
1¼ cups apple cider
1 pinch kosher salt
½ teaspoon cinnamon
1 teaspoon vanilla extract

Apple Dumplings
6 sweet-tart baking apples (such as Pink Lady or Granny Smith apples)
1 egg, beaten

DIRECTIONS
1. To prepare pastry brisée: combine flour, sugar and salt in bowl of a processor fitted with a steel blade. Pulse to blend. Add cold butter and pulse until mixture resembles coarse corn meal. Slowly add ice water, as needed, to form pastry dough. Divide pastry into 3 equal portions chill 30 minutes.
2. To prepare walnut streusel: combine walnuts, brown sugar, softened butter, cinnamon and nutmeg in a small bowl and blend with a fork. Reserve at room temperature.
3. To prepare brown sugar cider sauce: combine brown sugar, apple cider and salt in a saucepan. Bring to a boil reduce heat and simmer for 2 minutes. Remove from heat, add cinnamon and vanilla and stir to blend. Reserve.
4. To assemble apple dumplings: using an apple corer or paring knife, core apples and peel. Stuff the center of each apple with walnut streusel filling.
5. Roll out 1 portion of pastry into about an 8-by-16-inch rectangle on a floured work surface cut into two 7-inch squares. Repeat with remaining pastry dough (to equal six 7-inch squares). Brush outer edges of each pastry square with egg wash. Place 1 apple in the center of each square bring the corners of pastry up over the apple to meet in the center and press seams. Cut leaf shapes out of excess pastry, if desired, brush with egg wash and arrange on dumplings. Chill apple dumplings until pastry dough is firm (about 30 minutes, or overnight).
6. Preheat oven to 400°F.
7. Arrange chilled apple dumplings in a large (14-by-11-inch) baking dish. Pour brown sugar cider sauce over dumplings. Bake uncovered for 15 minutes. Reduce oven temperature to 350°F and bake an additional 40 to 45 minutes, or until pastry is golden and apples are just starting to bubble.
8. Serve apple dumpling warm topped with sauce in baking dish. If desired, serve with whipped cream or vanilla ice cream.
9. Baker’s tip: place remaining walnut streusel on a small baking sheet lined with baking paper. Heat in a preheated oven at 400°F for 2 to 3 minutes or until butter is melted and bubbly. Cool streusel and serve crumbled over the top of dumplings.

In A Down Home Christmas, rising country music star Kris Trabeau goes home to Charming, Mississippi, hoping to convince his aunt to sell the family farm. Aunt Tansy’s neighbor Tory Odom and a little girl Tory knows from the community center come over to help make Jingle Bell Cookies from a secret family recipe. Baking leads to impromptu Christmas carol singing, making the shared time even sweeter. Our updated version of Jingle Bell Fruitcake Cookies are a Southern-flavored treat that might just become a tradition in your own family.

Yield: 3 dozen cookies (36 servings)
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

INGREDIENTS
½ cup unsalted butter, at room temperature
1¼ cups brown sugar, packed
1 extra-large egg
1 tablespoon dark rum (or brandy, bourbon or apple cider)
1 teaspoon vanilla extract
1¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ cup buttermilk
½ cup chopped pecans (or walnuts)
¼ cup chopped pistachios
1 cup Medjool dates, pitted, chopped (or chopped figs)
¾ cup glacé-candied red cherries, halved
½ cup dried apricots, coarsely chopped
¼ cup glacé-candied fruit mix (such as candied pineapple, citron, orange peel, red cherries)

DIRECTIONS
1. Preheat oven to 400 degrees F.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until fluffy. Beat in egg add rum and vanilla extract and mix until fully blended.
3. In another bowl, combine flour, baking soda, salt, cinnamon and nutmeg whisk to blend.
4. Alternately, add dry ingredients and buttermilk to batter and mix until blended.
5. Fold the chopped nuts and fruit into batter by hand. Chill dough 10 minutes.
6. Drop dough by rounded tablespoons or with a small ice cream scoop, about 2 inches apart, onto cookie sheets lined with baking paper.
7. Bake each cookie sheet for 8 to 9 minutes, until lightly golden.

“We’ll take a whole crab, some of your garlic shrimp, two rolls and a whole stack of napkins!” That’s how Lucas places the order at the little beachside shrimp shack when he takes Jenna out for the first time. You can create that same vacation atmosphere at home with our Shrimp Scampi recipe. Dress it up with a little thin spaghetti, as we did, or dress it down with a red checkered tablecloth and a bottle of wine on your back porch. Either way, plan your own romantic escape with this easy one-pan recipe.

Yield: 4 servings
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 60 minutes

INGREDIENTS
1-pound large shrimp, peeled and deveined, (21-25 pieces per pound), thawed if frozen
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
1 teaspoon kosher salt
½ pound thin spaghetti, uncooked
2 tablespoons extra-virgin olive oil
3 garlic cloves, thin-sliced
¼ teaspoon crushed red pepper flakes
½ cup dry white wine
2 tablespoons fresh squeezed lemon juice
4 tablespoons unsalted butter
2 cups fresh spinach leaves, trimmed, lightly packed
½ teaspoon coarse-ground black pepper
As needed, fresh lemon wedges
2 tablespoons shaved Parmesan

DIRECTIONS
1. Drain shrimp, pat dry and remove tails, if desired.
2. Combine shrimp, 1 tablespoon olive oil, minced garlic and salt in a bowl and toss to evenly coat. Refrigerate for 20 to 30 minutes.
3. While shrimp is marinating, bring a large pot of salted water to a boil. Add spaghetti and cook for 6 to 7 minutes or until cooked al dente. Drain keep warm.
4. Heat 2 tablespoons olive oil in a large skillet over medium heat add marinated shrimp and cook just until shrimp turn pink (about 2 minutes), stirring frequently. Using a slotted spoon, transfer shrimp to a bowl and reserve.
5. Add sliced garlic and crushed red pepper flakes to skillet and sauté over medium-low heat for 1 minute, stirring frequently. Add white wine and lemon juice simmer until liquid is reduced by half. Add butter and whisk over medium-low heat until butter is melted and sauce is fully blended.
6. Add spinach, black pepper and reserved shrimp to skillet sauté briefly to fully cook shrimp and wilt spinach, stirring frequently.
7. Add spaghetti to skillet and lightly toss to blend. Divide shrimp scampi evenly between 4 bowls. Garnish with fresh lemon slices and shaved Parmesan.

Aiden’s improvised brisket tacos become a house specialty at his restaurant, and he serves them to investors who might buy the place. Both he and Paige have big decisions to make about what parts of their past to hold onto…and what to leave behind. Our recipe for BBQ brisket tacos is both casual and impressive, perfect for a summer gathering you’ll always remember.

Yield: 12 brisket tacos (6 servings)
Prep Time: 20 minutes
Slow Cooker Time: 12 hours
Total Time: 12 hours plus 20 minutes

INGREDIENTS
Slow Cooker Beef Brisket:
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon liquid hickory smoke
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar, packed
2 tablespoons paprika
1½ tablespoons kosher salt
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons ground cumin
1 teaspoon coarse ground black pepper
1 (3 to 5 pound) beef brisket

Sunshine Slaw:
2 cups shredded cabbage slaw blend
1 cup thinly sliced red, yellow and orange bell pepper
½ cup thinly sliced red onion
¼ cup mayonnaise
2 tablespoons apple cider vinegar

Brisket Tacos:
12 street style (4-inch) flour tortillas, lightly grilled or heated until warm
¾ cup smoky BBQ sauce
¾ cup crumbled queso fresco
as needed, fresh lime wedges
as needed, fresh cilantro

DIRECTIONS
1. To prepare slow cooker brisket: combine olive oil, cider vinegar, liquid smoke, Worcestershire and dry seasonings in small bowl and mix to blend. Spread evenly over all sides of beef brisket.
2. Arrange rubbed brisket, fat side up, in slow cooker. Cook on low for 10 to 12 hours (based on size of brisket).
3. Preheat broiler. Carefully transfer brisket to sheet pan lined with foil (discard cooking liquid or save for another use). Heat brisket under broiler for 2 to 4 minutes, watching constantly, until surface is bubbly and golden brown and has developed a crispy “bark” on surface let meat rest for 15 minutes before slicing (or refrigerate if making ahead). Thin slice brisket as needed for tacos. Reserve remaining brisket for another meal.
4. To prepare slaw: combine all ingredients in large bowl and toss to blend.
5. To prepare each taco: layer 2 slices beef brisket in center of warm flour tortilla top with 1 tablespoon BBQ sauce, 1 tablespoon crumbled queso fresco and 2 tablespoons slaw. Garnish taco with cilantro. Serve with a fresh lime wedge.

For quick-and-easy week night taco assembly, use fully cooked smoked brisket purchased from a grocery store or BBQ restaurant in recipe.

In Love on Location, Delaney works for her best friend Wyatt at Cabins In the Pines, a rustic camping retreat. Even as the two try to save the struggling business, they aren’t always sure where friendship ends and romance begins. One thing that is definite, however, is their shared love for the blueberry-cottage cheese pancakes at the resort’s restaurant. Whether they are served with maple syrup or eaten plain, these tasty golden confections are perfect for bringing all your loved ones together at the breakfast table.

Yield: 16 pancakes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

INGREDIENTS
1 ¼ cups all-purpose flour
1/3 cup sugar
1 teaspoon baking soda
½ teaspoon kosher salt
2 large eggs, lightly beaten
1 cup low-fat cottage cheese
½ cup plain yogurt
½ cup whole milk or half & half
1-pint (about 2 cups) fresh blueberries
Butter or canola oil, as needed
Maple syrup, as needed

DIRECTIONS
1. In a medium bowl, combine flour, sugar, baking soda and salt whisk to blend.
2. In a second bowl, whisk together the eggs, cottage cheese, yogurt and milk. Add dry ingredients and stir just until blended. Fold in blueberries.
3. Heat butter or oil in a large heavy skillet or griddle over medium heat. Working in several smaller batches, spoon about 1/3 cup batter into skillet for each pancake. Cook until the surface starts to bubble around outer edges, about 3 minutes. Carefully flip pancakes and cook an additional 2 minutes, or until pancakes are golden and puff up slightly. Keep warm in a low oven. Repeat with remaining batter.
4. Serve warm cottage cheese & blueberry pancakes with maple syrup.

  • 1 cup plus 2 tbsp. buttermilk
  • 2¼ cups granulated sugar
  • 6 large eggs
  • 1 tbsp. vanilla extract
  • 1½ tsp. almond extract
  • 2¼ cups all-purpose flour
  • 1 cup almond meal flour
  • 1½ tbsp. baking powder
  • 1 tsp. kosher salt
  • 1 cup plus 2 tbsp. canola oil
  • 1 tbsp. honey
  • 1 tsp. vanilla extract
  • 1 tsp. lemon zest, fresh
  • ½ cup confectioner’s sugar
  • 4 tbsp. half and half cream

Mascarpone Crème Fraiche:

  • 3 (8-oz.) packages mascarpone, room temperature
  • 1¼ cups crème fraiche
  • 1 cup confectioner’s sugar
  • 1½ tsp. vanilla extract
  • As needed, whole strawberries
  • As needed, sliced toasted almonds
  • As needed, fresh mint sprigs

Directions:
Yield: 1 Three-Layer Cake
Prep Time: 60 minutes
Bake Time: 30 minutes
Total Time: 90 minutes

1. To prepare cakes: preheat oven to 350 degrees. Coat three 8-inch cake pans with nonstick cooking spray. Place a round of parchment paper on the bottom of each pan spray with cooking spray.

2. Using a handheld or stand mixer fitted with a paddle attachment, combine buttermilk, sugar, eggs, vanilla extract and almond extract in bowl and mix until fully blended. With a rubber spatula, scrape down sides of bowl.

3. In a large bowl, combine flour, almond flour, baking powder and salt. Add to buttermilk mixture and beat on low until fully blended. Scrape down sides of bowl.

4. Slowly add oil to buttermilk/flour mixture and beat on medium-low until fully blended.

5. Divide batter evenly between prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center of each cake comes out clean. Cool in pans for 10 minutes invert on wire rack to release cakes.

6. To prepare glaze: combine honey, vanilla extract, lemon zest, confectioner’s sugar and half and half in a bowl and whisk until smooth. Brush tops and sides of warm cakes evenly with glaze. Cool cakes completely. (If making cakes ahead, wrap tightly and freeze.)

7. To prepare mascarpone crème fraiche: combine mascarpone, crème fraiche, confectioner’s sugar and vanilla extract in a large bowl and whisk until smooth.

8. To assemble cake: place first cake on cake pedestal or serving plate. Spread about ¼ of mascarpone crème fraiche over top of cake. Top with second cake layer. Spread about ¼ of mascarpone crème fraiche over top of cake. Top with third cake layer. Spread about ¼ of mascarpone crème fraiche over top of cake. Spread remaining ¼ of mascarpone crème fraiche on sides of cake to make a light crumb coating. Using a bench scraper or cake spatula, lightly scrape top and sides of cake to remove excess mascarpone crème fraiche forming a smooth surface.

In At the Heart of Christmas, Nolan stays up late one night designing a very special ornament. Quinn brings him freshly-baked cranberry bread, because she knows it’s his favorite. Goes perfectly with either a cup of tea (Quinn’s beverage of choice) or coffee (the drink Nolan can’t live without.)

Yield: 1 loaf (12 servings)
Prep Time: 15 minutes
Bake Time: 75 minutes

INGREDIENTS
Cranberry-Walnut Bread:
1½ cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
½ teaspoon kosher salt
2 eggs, large
¾ cup buttermilk
½ cup vegetable oil
1 tablespoon fresh squeezed orange juice
½ teaspoon vanilla extract
1 cup fresh cranberries
½ cup walnut pieces, toasted
zest of 1 orange

Orange Glaze:
1 cup confectioner’s sugar
2 tablespoons milk
zest of 1 orange

DIRECTIONS
1. To prepare cranberry-walnut bread: preheat oven to 350°F. Lightly grease an 8 ½ x 4 ½-inch loaf pan.

2. Whisk together flour, sugar, baking powder and salt in a large bowl.

3. In a medium-sized bowl, lightly whisk eggs add buttermilk, oil, orange juice and vanilla extract whisk to blend. Pour over dry ingredients and mix just until combined.

4. Fold in cranberries, walnuts and orange zest. Pour batter into prepared loaf pan.

5. Bake for 60 minutes cover loosely with foil and bake an additional 10 to 15 minutes, or until a toothpick inserted in bread comes out clean. Transfer loaf pan to a rack and cool for 15 minutes. Carefully remove loaf from pan and cool completely on rack.

6. To prepare orange glaze: in a small bowl, combine confectioner’s sugar and milk and whisk until smooth. Add orange zest and whisk to blend. Drizzle orange glaze over cooled cranberry-walnut bread..

In A Timeless Christmas, Charles Whitley—a man who’s traveled forward in time from 1902—has never heard of pizza. Megan has to explain to him that it’s okay to eat it with his hands. After the first bite, he declares it’s the best thing he’s ever tasted. Charles would’ve been even more impressed by our Stuffed Crust Italian Pizza. It’s a few steps up from delivery pizza, and perfect any time.

Yield: 1 12-inch pizza (4 servings)
Prep Time: 20 minutes
Bake Time: 15 minutes

INGREDIENTS
1 (16 oz.) ball refrigerated pizza dough, at room temperature
8 mozzarella string cheese sticks, at room temperature
½ cup pizza sauce
2 cups shredded mozzarella cheese
12 slices pepperoni
½ medium-size red bell pepper, seeded and cut into ¼-inch-thick slices
8 oz. bulk Italian pork sausage, cooked, drained, crumbled
½ cup cooked bacon, 1-inch dice
2 tablespoons sliced, drained black olives
as needed, grated Parmesan cheese
as needed, chopped fresh parsley

  1. Preheat oven to 475°F. Coat a large pizza pan lightly with olive oil or cooking spray.
  2. On a lightly floured surface, roll the dough out into a 14-inch round. Transfer to pizza pan.
  3. Arrange string cheese sticks evenly in a 12-inch wide circle over dough, leaving a 1-inch border around outer edge of dough. Fold outer edges of dough over string cheese and press to seal, forming a cheese stuffed pizza crust.
  4. Spoon pizza sauce evenly over pizza dough top with shredded cheese, pepperoni slices, bell pepper rings, crumbled sausage, diced bacon and black olives.
  5. Bake for 12 to 15 minutes, or until crust is golden and cheese is bubbly. Remove from oven.
  6. Garnish pizza with grated Parmesan cheese and chopped parsley. Cut into 8 slices.

In The Christmas Company, Kate and many other people in town surprise Clark with a lavish Christmas feast. It includes every holiday treat imaginable—including sweet potato biscuits and ham. Our recipe would be a brilliant use of leftovers from your own holiday meal, and a perfect main dish for a Christmas brunch or lunch.

Yield: 10 servings
Prep Time: 15 minutes
Cook Time: 20 minutes

INGREDIENTS
Sweet Potato Biscuits:
2¼ cups flour
2 tablespoons brown sugar
2½ teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon baking soda
½ cup (1 stick) unsalted butter, cold, diced into pieces
1 cup cooked mashed sweet potatoes, chilled*
¼ cup cold buttermilk

14 to 16 ounces sliced country ham (about 2 slices)
1 tablespoon butter
as needed, honey
as needed, country Dijon mustard
as needed, blackberry preserves (or apricot preserves)
as needed, butter

DIRECTIONS
1. Preheat oven to 450°F.
2. To prepare sweet potato biscuits: combine flour, brown sugar, baking powder, salt and baking soda in a food processor bowl fitted with a steel blade and pulse to blend. Add cold butter pieces and pulse until mixture resembles coarse cornmeal.
3. Add mashed sweet potatoes and buttermilk to flour mixture and pulse just until mixture comes together and forms a dough.
4. Turn the dough out onto a floured work surface. Gently knead just until smooth pat into a circle to a thickness of ¾ to 1-inch. Using a 3-inch biscuit cutter, cut out biscuits. Arrange on a baking sheet lined with baking paper. Gather left-over dough into a ball, pat into a circle and cut out remaining biscuits (recipe makes ten 3-inch biscuits).
5. Bake for 15 minutes, or until golden brown, rotating the baking sheet halfway through baking.
6. While biscuits are baking, cut ham slices into 2 to 3-inch pieces. Melt butter in a heavy skillet over medium heat add ham pieces and cook on each side for 2 to 3 minutes, or until sizzling and golden around outer edges.
7. Split sweet potato biscuits horizontally, layer ham on bottom halves of biscuits and close with top halves. Arrange on a serving tray with choice of condiments.

* Recipe uses left-over plain unseasoned mashed sweet potatoes. Or roast a whole medium to large-size sweet potato (enough to make 1 cup of mashed sweet potato, without the skin) at 400°F for about 1 hour or until tender cool, peel off skin and roughly mash sweet potato.

In Sunrise Cabin, Paige comes across an old muffin recipe tucked away in a kitchen drawer…the very same recipe that Dylan’s grandmother used every Sunday during his childhood. You can make your own sweet memories with these autumn-inspired maple pecan muffins, finished with a buttery-rich streusel crumb topping and a simple cider glaze.

Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 17 minutes

INGREDIENTS
Streusel Topping
¼ cup all-purpose flour
¼ cup rolled oats
¼ cup brown sugar, packed
¼ teaspoon ground cinnamon
¼ teaspoon real maple extract
¼ cup cold butter, cut into pieces
½ cup chopped pecan pieces

Muffins
1¾ cups all-purpose flour
1 cup rolled oats
1 tablespoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
1 large egg, lightly beaten
¾ cup brown sugar, packed
¾ cup milk
1/3 cup canola oil
¼ cup real maple syrup
1 tablespoon real maple extract
1 cup chopped pecan pieces

Cider Glaze
1 cup apple cider
1 cup powdered sugar

DIRECTIONS
1. Preheat oven to 400°F. Line 12 muffin tins with muffin baking cups.
2. To prepare streusel topping: combine flour, oats, brown sugar, cinnamon and maple extract in bowl of food processor fitted with a steel blade. Add cold butter pieces and pulse until mixture is coarse and crumbly. Add pecan pieces and stir to blend. Reserve.
3. To prepare muffins: in a large mixing bowl, combine flour, oats, baking powder, cinnamon and salt. Whisk to blend reserve.
4. In another bowl, combine egg, brown sugar, milk, canola oil, maple syrup and maple extract whisk until blended. Add to flour mixture and stir to blend. Fold in pecans. Spoon batter into muffin cups, filling two-thirds full. Top muffin batter evenly with streusel topping.
5. Bake for 15 to 17 minutes or until a toothpick inserted in center comes out clean. Let cool in pan for 15 minutes before removing.
6. While muffins are baking, simmer apple cider in a small saucepan over medium heat for 5 minutes, or until liquid has reduced to ¼ cup. Cool. In a small bowl, combine 3 tablespoons cider syrup and powdered sugar whisk until smooth (add additional cider syrup, as needed, to adjust glaze). Drizzle cider glaze evenly over muffins.

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 30 minutes

INGREDIENTS
Pumpkin Soup
¼ cup butter
1 small yellow onion, chopped (about 1 cup)
1 garlic clove, minced
¼ cup dry white wine (optional)
3 cups chicken broth
1 (15-ounce) can pumpkin puree
1 tablespoon brown sugar
½ teaspoon kosher salt
¼ teaspoon each: black pepper, grated nutmeg, and dried thyme
1 pinch ground cayenne pepper (optional)
2 tablespoons heavy whipping cream

Parmesan Croutons
3 cups cubed French bread (½-inch cubes)
2 tablespoons melted butter
1 tablespoon grated Parmesan cheese
1 tablespoon minced parsley
1/8 teaspoon each: kosher salt and black pepper

½ cup crème fraiche*
6 slices bacon, cut into ½ inch pieces, cooked until crisp
¼ cup shaved Parmesan cheese
3 tablespoons toasted pumpkin seeds

DIRECTIONS
1. Preheat oven to 400°F.
2. To prepare pumpkin soup: melt butter in a large heavy saucepan over medium heat until butter is foamy and turns a light golden brown (about 2 minutes). Add onions and garlic saute over medium heat for 5 minutes, stirring frequently.
3. Add white wine and simmer for 2 minutes, or until liquid has reduced. Add chicken broth, pumpkin puree, brown sugar, salt, black pepper, nutmeg, thyme and cayenne pepper stir to blend. Simmer for 10 minutes or until fully heated. Remove from heat.
4. Working in several smaller batches, puree in a food processor fitted with a steel blade or blender until smooth. Return mixture to saucepan. Add heavy cream and simmer over low heat until fully heated. Taste and adjust seasoning, if needed. Keep warm.
5. To prepare Parmesan croutons: combine bread cubes and melted butter in a large bowl and toss to coat. Add Parmesan, parsley, salt and black pepper toss to blend. Transfer to baking sheet lined with parchment. Bake for 10 to 15 minutes, or until light golden brown, stirring halfway through baking. Set aside.
6. To serve: ladle soup into bowls. Top each with a drizzle of crème fraiche, Parmesan croutons, crisp bacon pieces, shaved Parmesan cheese and toasted pumpkin seeds.

*If you’d like to make your own crème fraiche, simply put 1 cup whipping cream into a glass bowl and add 2 T. buttermilk. Cover and let stand at room temperature for 8-24 hours. Refrigerate any unused portion for up to two weeks.

Poppy hasn’t quite discovered what she wants to do with her life—that is, until she takes a temporary job as nanny to Zoe and Zach right before Halloween. Their dad, Ryan, is launching a “Food With Friends” app and working around the clock to please a major investor. When his business associate, Abigail, unexpectedly shows up while Ryan, his kids and Poppy are playing football in the yard, Ryan invites Abigail to dinner. “We’re making pumpkin pasta, pumpkin soup, pumpkin pie. Pretty much anything pumpkin!” says Ryan. Poppy graciously serves a savory pumpkin soup—this version is topped with buttery-crisp croutons, shredded cheese, toasted pumpkin seeds and a drizzle of crème fraiche. Make it for your own family and discover the warmth of a lovely October night!

In A Country Wedding, Bradley and Sarah stop at the Milltown Family Diner for lunch. “We will have two Bradley Sutton Sandwiches,” says Sarah. This hearty grilled steak sandwich with white cheddar, onions, and horseradish mayo would be a hit on any menu.

Yield: 2 sandwiches
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Horseradish Mayonnaise:
¼ cup mayonnaise
1 teaspoon horseradish sauce
¼ teaspoon garlic and pepper seasoning

Caramelized Onions:
1 tablespoon olive oil
1 yellow onion, cut length-wise into ¼-inch slices
¼ teaspoon each: kosher salt and black pepper

1 (1½-inch thick) boneless ribeye steak, room temperature
as needed, kosher salt and black pepper
1 tablespoon olive oil
2 tablespoons unsalted butter, room temperature
2 crusty sandwich rolls (sourdough, Kaiser or onion rolls), warm
1 cup spring mix salad greens
¼ cup white sharp Cheddar cheese, shredded

DIRECTIONS
1. To prepare horseradish mayonnaise: combine mayonnaise, horseradish and garlic pepper in small bowl and stir to blend. Taste and adjust seasoning, if desired.
2. To prepare caramelized onions: heat oil in a large skillet over medium heat add onions, salt and black pepper. Cook for 2 to 3 minutes, stirring frequently, or until onions are wilted. Reduce heat to medium-low and cook for 15 to 20 minutes, stirring frequently, or until onions are golden and lightly caramelized.
3. Meanwhile, heat a cast iron skillet over high heat until very hot (about 5 minutes). Remove excess moisture on steak with paper towels season steak generously with salt and black pepper. Add oil to hot skillet heat until just beginning to smoke. Carefully add steak and cook over high heat for 3 to 4 minutes, or until a golden-brown crust forms. Turn steak over and cook an additional 2 minutes.
4. Reduce heat to medium add butter. Carefully tilt skillet slightly and spoon foamy butter over steak for 2 to 3 minutes, or to desired doneness. Transfer steak to a plate cover loosely with foil and let rest for 5 minutes. Thinly slice steak against the grain.
5. To assemble sandwiches: Spread horseradish mayonnaise over cuts sides of rolls. Arrange lettuce on bottom halves of rolls top each evenly with sliced steak, shredded Cheddar cheese and 1 tablespoon caramelized onions. Close with top halves of rolls.

“Bradley Sutton” Cowboy Steak Sandwich
Bradley Sutton grew up in a small town but was still surprised to see his fame recognized in the form of a sandwich! Went he and Sarah went into town to taking care of his country wedding plans, they stopped at the Milltown Family Diner for lunch. “We will have two Bradley Sutton Sandwiches,” says Sarah, with a grin. Like the famous country western music star for whom the sandwich is named, this hearty grilled steak sandwich, with plenty of white Cheddar, caramelized onions, and horseradish mayo, is sure to be a big hit at your house, too.


Savory star bread

The arrival of the holidays marks the start of festive baking. Like most of you, I turn to favorite classics and I search for new seasonal inspiration. By far the most creative and crowd-pleasing holiday recipe on my list is star bread. Not only is it stunning in a seasonally appropriate way (who needs ornaments when you have an edible star on the table?!), but it's incredibly fun to bake. Surprisingly simple considering its intricate appearance, star bread is a wonderful project for any baker (and fun with kids in particular).

The majority of holiday baking seems to be sweet: butter cookies and peppermint chocolate brownies and all manner of traditional sweet yeasted breads. There are cookie trays galore and candy everywhere and gingerbread houses. Fittingly, here's a sweet version of one of our most popular holiday breads: Cinnamon Star Bread.

Today, we're going to talk about turning that gorgeous recipe savory. Star bread is such a versatile template: Just take the soft, pliable dough and swap in your favorite fillings. Savory star bread is a great choice for a festive appetizer it's basically a pull-apart bread, so it's perfect as a finger food for holiday cocktail parties.

Choose a simple filling (like cheese or butter and herbs), and it becomes a prettier, fancier version of a classic dinner roll. Serve it alongside holiday meals, or even just weeknight suppers!

You could even seriously embrace the star bread concept, and host a party of all star breads, from appetizer-inspired versions to entrée-inspired versions, and finishing up with sweet versions.

How to make it

Here's how to riff on the original sweet recipe to make a savory star bread. You can start with our master dough recipe, and scale the sugar back to one tablespoon instead of two, and omit the vanilla extract. For detailed instructions on how to shape the dough, read our Cinnamon Star Bread blog post.

You can also follow our recipe for a savory salami and herb star bread, which uses a slightly different dough. Both are great and incredibly easy to work with, so you can't go wrong.

Baking gluten-free? Follow our gluten-free star bread recipe and reduce the sugar to one tablespoon.

Now it gets fun! Instead of using cinnamon sugar for the filling, you can use any savory filling you like. There's no limit to the flavors you can create, since the dough is a blank canvas.

The important thing to keep in mind is that you don't want your bread to be too messy, so don't choose a filling that's too fluid, as it'll ooze everywhere as you twist the dough or too chunky, which will make the dough too difficult to twist.

Think about what flavors you like! Butter? Pesto? Cheese? Herbs?

Take inspiration from other dishes, like pizza or spanakopita or grilled cheese or Cobb salad or fattoush. Pull those flavors into your star bread recipe.

My favorite savory star breads

Two of my favorite savory star breads are pesto and pizza.

For pesto star bread, spread a thin layer of pesto between each circle of dough (leaving an inch on the outside edge of the dough bare). It's ideal to use thicker pesto, rather than thinner. If you want even more flavor, sprinkle some grated Parmesan cheese or chopped toasted pine nuts over the pesto.

For pizza star bread, brush each layer of dough lightly with butter (leaving an inch on the outside edge of the dough bare). Spread a thin layer of tomato paste over the butter, then top with chopped sun-dried tomatoes, dried oregano, dried basil, chili flakes, and shredded cheese (I like a blend of mozzarella and Asiago). Adjust the amount of seasoning to your liking. If you want to really capture that pizza flavor, use our pizza seasoning blend!

More savory star bread ideas

The sky's the limit with savory star bread. Here are some creative ideas to get you thinking. Tell us which combinations you're trying out at home, and tag your photos on Instagram or Facebook with #bakealong to show us your show-stopping star breads!

  • Simple herbed butter: Brush melted butter over your dough and top with a simple blend of your favorite herbs, dried or fresh. I love using thyme and rosemary with some flaky sea salt for a wonderful take on a traditional dinner roll.
  • Calzone: Spread soft ricotta cheese over your dough and top it with chopped spinach, shredded provolone, and diced prosciutto.
  • Lasagna: Mix together tomato paste and ricotta and spread this over the dough. Top with grated cheese and a thin layer of cooked ground beef or turkey.
  • Garlic bread: Brush butter over the dough and top with minced garlic and chopped fresh parsley. Add some Parmesan cheese if you want a more decadent bread!
  • French onion soup: Brush butter over the dough and top with shredded Gruyère cheese and a thin layer of caramelized onions. (Tip: Add toasted bread crumbs for extra texture!)
  • Cacio e pepe: Take a cue from the beloved classic Italian pasta! Brush beaten egg over your dough and top with plenty of finely grated pecorino cheese and a shower of freshly ground black pepper.
  • Nachos: The most fun party appetizer, in bread form! Spread a small dollop of sour cream on your dough and top it with shredded cheddar cheese, taco seasoning, and crushed tortilla chips. You can also try using guacamole or black beans, but make sure your filling doesn't get too thick.
  • Japanese vegetable pancake: Inspired by the delicious, crispy, savory Japanese pancakes called okonomiyaki, this savory star bread is full of Asian flavors. Make a tangy sauce by blending ketchup, Worcestershire sauce, soy sauce, Dijon mustard, minced fresh ginger, and rice wine vinegar. (Start with small amounts of each and adjust according to your taste). Spread this over your dough, then top with shredded cabbage or kale, toasted sesame seeds, and sliced scallions. You can also mix Kewpie mayonnaise (a rich Japanese-style mayonnaise) into the base for the sauce.
  • Loaded baked potato: Transform the ultimate comfort food into star bread! Spread a thin layer of sour cream over your dough and top with sliced scallions, chopped cooked bacon, and shredded cheddar cheese.
  • Baked brie: Spread your dough with a very, very thin layer of jam (I like fig or apricot) and dot the surface of the jam with small bits of Brie cheese.

Now you're ready to make some savory magic with beautiful star breads — and give holiday desserts a run for their money!

Ready to bake? See our Cinnamon Star Bread recipe for the master dough and shaping techniques. Or try our recipe for already-savory Salami and Herb Star Bread.


Method

With muffins it’s always a good idea to have everything weighed out and ready before you start.

Begin by sifting the flour, cinnamon, ginger, baking powder and salt into a bowl, lifting the sieve up high to give the flour a good airing. Now, in another bowl whisk together the orange juice and zest, egg, sugar, milk and melted butter. Now return the dry ingredients to the sieve and sift them straight into the egg mixture. (This double sifting is crucial because we won’t be doing much mixing.)

What you now need to do is take a large metal spoon to fold the dry ingredients quickly into the wet ones – the key word here is quickly (i.e. in about 15 seconds). What you mustn’t do is beat or stir the mixture – just do the folding, and ignore the uneven appearance of the mixture because that’s precisely what makes the muffins really light. Over-mixing is where people go wrong.

Next, quickly fold in the cranberries – again no stirring. Now divide the mixture between the muffin cases. Bake near the centre of the oven for 25–30 minutes until well-risen and golden brown.

Remove the muffins from the oven and transfer to a wire cooling tray.

While they’re cooling, make the frosted cranberries. All you need to do is dip each cranberry into beaten egg white and then roll it in caster sugar to give it a generous coating. Leave the berries spread out on baking parchment to become crisp.

Meanwhile, place the icing sugar in a small bowl and gradually add water, a teaspoon at a time, to get a good spreading consistency. Then, spread the icing over the cooled muffins using a small palette knife. Then top each one with 3 frosted cranberries.


Hello,
I read on your site how you freeze your sourdough starter. Mine has been developed from scratch according to the instrucitons in Tartine Bread, but I don’t want to leave it at room-temp. I’ve kept some in the frig, but I don’t think it’s viable anymore. Can you tell me how you’ve kept yours, either in the frig or freezer? Thanks very much. Carla

Hi, Carla!
I have two starters, one made from scratch in March 2009, the other I bought from King Arthur. For over a year, I kept them both in the fridge, refreshing each one every couple of weeks, because I made bread every weekend, and alternated between the two. After a while, I decided to try the freezer method, and now I have one of them (the one from King Arthur) permanently frozen, I only refresh it when I’m going to make bread. The other one I have small portions frozen, but have been keeping it in the fridge, refreshing it every couple of weeks.

I’d say you could try to revive your starter, just use a small amount (2 tsp, for instance) in 1 cup of warm water, add flour and see what happens. It is amazing how resilient a starter can be! Of course, in the worst case scenario, you would have to start all over…

let me know if you need help, I am ready to share my experience with sourdough if you want!

Your suggestions are appreciated. how do you refresh? ingredients and amounts?


Bakery-style butter cookies

Today my second cookbook, five years in the making, Smitten Kitchen Every Day: Triumphant & Unfussy New Favorites, at last leaves my noisy, messy kitchen and, perhaps, makes its way into yours. I am, as ever, a nervous wreck. I hope you love it. I hope you find a new favorite recipe (or 5) in it.


I hope you make the granola biscotti and have them on hand for breakfasts and snacks for weeks I hope your weekend is filled with sticky toffee waffles and breakfast potato skins. I hope you make a big batch of the dressing and the crumbs tonight for the kale caesar right away and keep them in jars in your fridge so that you can make more every night, as we do for weeks on end throughout the year and when you need a break, move onto the sushi takeout cobb. I hope you’re as excited as I am that there’s a soup section this time (including a mini-matzo ball soup that’s completely vegetarian and a grandma-style chicken noodle soup that’s cozy and economical and the only way I’ve made it since). I hope you find that the artichoke galette tastes a whole lot like that retro parmesan artichoke dip and it’s not an accident I hope you don’t roll your eyes when you read about Debröd (but I’ll understand if you do) I hope you see why I make that herby baked camembert for every party and probably always will. I hope you’re excited that most of the mains are vegetarian again (halloumi sheet pan roasts and puffy dinner pancakes and a wild mushroom shepherd’s pie) but the meat dishes are ones I couldn’t shut up about (meatballs marsala with buttered egg noodles, street cart-style chicken and rice and short rib carnitas). And I hope you know that one of the most bonkers parts of this book is the Party Cake Builder, 7 different one-bowl, dead-simple cakes and 4 easy frostings (think: The ‘I Want Chocolate Cake’ Cake and then some) you can mix and match and present as cupcakes or sheet cakes or layer cakes without a lot of planning because I know — believe me, I know — most birthday cakes are made with love, devotion, and good intentions, but also at the last minute. And I hope you’ll see why I think the cookie section has some of my favorite recipes yet, because we’re finally going to crack the code of those bakery cookies so they at last taste even better than they look.

Because this book is for you, to everyone who has come to the Smitten Kitchen to read, to cook, and to share over the last 11 years. This book is a thank you for inspiring me every day to become a better cook and writer. You are the very best part about this gig.

And these are the cookies I have promised. When I was in high school, I worked at a local bakery several times a week after school, but on the wrong days. The best day to work was Tuesday, otherwise known as Cookie Day. The bakers would bake off all of those long and star-shaped butter cookies before they left and leave out piping bags loaded with jams and chocolates and trays of sprinkles, chopped nuts, and dried coconut, and whichever two people were lucky enough to have the afternoon-to-closing shift would get to spend most of their time in the back, filling and dipping and rolling. But never me. Two girls, sisters, had the Tuesday shift, and never, ever missed or traded an afternoon believe me, I tried, I pleaded. In the 2-plus years I worked there, I got to cover only once, but I remember every second of it, because it was the best Tuesday of my life.


You can still get cookies like this at a lot of bakeries, and our nostalgia for them may be strong, but the reality of them these days is by and large underwhelming. They’re usually ordered from a central supplier, and, if that isn’t bad enough, artificially flavored. Still, these are not the kind of cookies I’d ever felt the need to make at home, because it’s quite a production. Recently, however, something snapped—perhaps the last, frayed tether on my sanity don’t read ahead if you don’t want to know this—when I realized they’re astoundingly easy to make at home with real butter, good vanilla, and sea salt. The dough is ready to bake right away, so it’s about 15 minutes from mixing to baking, 30 minutes to cool, and then you’re just some jam in a sandwich bag with the corner snipped off, melted chocolate chips, and all the sprinkles you can get your hands on from making every day like Tuesday. This time, my assistants are shorter and cuter, and, because even they know how awesome Cookie Day is, 100 percent as unlikely to miss their shift.


Bakery-Style Butter Cookies

  • Servings: 36 cookie sandwiches
  • Time: 60 minutes
  • Source:Smitten Kitchen Every Day
Cookies
To finish

Combine the butter and sugar until well blended and light. Add the egg yolks, vanilla, and salt, and beat to combine. Scrape down the bowl and beaters. Add the flour, and mix just until the flour disappears. Fit a piping bag with a medium (approximately 1/2-inch opening) French star tip [I’ve got the Ateco 866 but others will work], or you can use a large plastic bag with the corner snipped off.

Pipe the dough into about 1/2-inch-wide, 1 3/4-to-2-inch-long segments, spaced about 1 inch apart, on your baking sheets. It’s possible a professional would have a better way to do this, but since I am not a professional, I use a knife or scissors and simply snip off the dough for each cookie, giving it a clean finish. Bake the cookies for 11 to 13 minutes, or until they are golden at the edges.

You can cool these completely on the baking trays, or for at least 2 minutes, to make them easier to lift to a cooling rack. Let the cookies cool completely. Repeat with the remaining dough.

Assemble: Meanwhile, place your jam in a sandwich bag, but don’t snip off the corner until you’re going to need it, to limit messes. Place the sprinkles on plates with rims or in shallow bowls. Melt the chocolate chips in the microwave or in a small saucepan until they’re three-quarters melted, then stir to melt the rest. (This will keep the chocolate from burning or overheating.) Place the melted chocolate in a bowl with a good depth for dipping. Line two large baking sheets with parchment, or just use the cookie trays you baked on, wiping off any excess crumbs.

Once the cookies are completely cool, flip half of them over, to become the bottom half of your sandwiches. Snip a little corner off your jam bag, and squeeze a little down the center of each flipped cookie, but not so much that it will squeeze out when sandwiched. Sandwich with the other half of the cookies. Dip each a third to half of the way into the chocolate and (trust me) let it drip off, wiping away any excess. (I know we all love chocolate, but the sprinkles will slide off if it’s too thick.) Roll the cookies in sprinkles, then return them to the baking sheets to set. You can pop them in the freezer for 5 minutes to hasten this process along.

Do ahead: These keep at room temperature in an airtight container for a week.


Book Recipes

In An Amish Flower Farm, Belinda helps Adam with his honey business…and he’s amazed that no matter what she does, she never gets stung! Before long, this bee charmer is charming Adam, too. This cake is inspired by their sweet story. It’s the perfect size to share with anyone you love.

Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 2

Ingredients
⅓ cup milk, room temperature
½ cup unsalted butter, room temperature
2 large eggs
¾ cup all-purpose flour
2 tablespoons granulated sugar
½ teaspoon salt
3 tablespoons honey
2 cups of flour

Preparation
1. Preheat oven to 400°F.
2. Coat a 9x13 cake pan with non-stick cooking spray.
3. In a medium bowl combine milk, butter and eggs.
4. Gradually add in sugar, flour and salt. Mixing well.
5. When batter is smooth, add 3 tablespoons honey and continue to mix.
6. Place the dough in a bowl, cover with plastic wrap and let rise for an hour.
7. Bake 25 to 30 minutes.
8. For the topping:
9. Combine 1 cup of almonds with ½ cup granulated sugar and 4 tablespoons honey, stirring well.
10. Apply to top of the cake in layers you will lose some in the process but continue adding layers until you run out.

In a memorable scene in Sweet Tea, Althea’s grandmother Ada challenges Jack to make the best biscuits he can—and he passes the test. Later on, Jack has the opportunity to make lunch for Althea, and he thinks to himself that he loves to see a pretty woman enjoy his food. There are a lot of ways to make biscuits, and this old-fashioned recipe will impress just about anyone.

Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 6

Ingredients
BISCUITS
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
½ cup shortening (butter, lard or vegetable shortening)
¾ cup milk or buttermilk

SAUSAGE GRAVY
1-pound breakfast pork sausage
⅓ cup flour
3 cups milk
salt and black pepper, as needed

Preparation
1. Preheat oven to 450°F.
2. In a large bowl, combine flour, baking powder and salt cut in shortening until mixture has a crumbly texture. Add milk and mix into a dough, adding flour as needed until dough pulls away from side of bowl.
3. On a lightly floured surface, roll or pat dough ¾-inch thick. Using a biscuit cutter, cut out biscuits, place on a baking sheet. Bake for 15 minutes, or until lightly browned on top.
4. To make gravy: pan fry breakfast sausage until fully cooked, breaking up large pieces. Using a slotted spoon, transfer cooked sausage to bowl.
5. Add flour to pan dripping and whisk until golden.
6. Slowly add milk and whisk over low heat until thickened.
7. Add reserved sausage and stir to blend. Season to taste with salt and black pepper.
8. Serve split biscuits topped with gravy.

In Once Upon a Royal Summer, Lacey first meets Henry at a tea party for children at an amusement park. Lace’s playing a princess character…and she has no idea that Henry, a single dad with an adorable daughter, is a real-life prince! Our cucumber dill sandwiches are a tea party classic, and they’re so simple, you can make them any time you want to feel fancy.

Prep Time: 15 minutes
Serves: 6

Ingredients
1 package (4 ounces) cream cheese, softened
1 tablespoon fresh dill, chopped
1 teaspoon fresh lemon juice
Kosher salt and fresh ground black pepper, to taste
12 slices good quality thin sliced white bread, crusts removed with serrated knife, for best results
½ English (hothouse) seedless cucumber, thin-sliced into 48 slices

Preparation
1. In a small bowl, combine cream cheese and dill, lemon juice and stir to blend season to taste with kosher salt and pepper.
2. Spread the cream cheese mixture evenly on 12 slices of bread arrange 6 of the cream cheese covered bread slices on flat work surface.
3. Top each with 6 cucumber slices close with top halves of tea sandwiches and press lightly to close. Using a serrated knife carefully cut off crusts.
4. Diagonal slice each sandwich in half and arrange on a serving plate. Garnish with additional fresh dill sprigs, if desired.
5. Serve immediately or cover and refrigerate to hold.

In South Beach Love, when two chefs, Tony and Sara, each cater a quinceañera on the same weekend, a local reporter positions them as culinary rivals. But the truth is, Tony and Sara are well on their way to a sweet romance. Here’s the recipe for Tony’s tres leches cake, delicious enough for a fancy occasion…but no occasion is required.

Prep Time: 20 minutes
Cook Time: 40 minutes
Serves: 12

Ingredients
1 box white cake mix
1 ¼ cup water
2 tablespoons vegetable oil
3 eggs
1 cup mashed bananas (2 medium)
1 – 14 ounce can sweetened condensed milk
1 cup coconut milk
3 cups heavy cream, divided
1 teaspoon vanilla extract
½ cup powdered sugar
toasted coconut for garnish

Preparation
1. Preheat oven to 350°F. Grease bottom of a 13x9-inch pan.
2. In the bowl of an electric mixer, blend cake mix, water, vegetable oil, eggs, and bananas on low speed for 30 seconds. Scrape down sides of bowl and raise speed to medium for 2 minutes. Pour into pan.
3. Bake 40 minutes or until toothpick inserted in center comes out clean. Let cool 10 minutes.
4. With a long-tined fork, pierce the top of cake every ½ inch. In a medium bowl, combine sweetened condensed milk, coconut milk, and 1 cup heavy cream. Pour over cake evenly.
5. Refrigerate at least 1 hour and up to overnight, covered.
6. Whip remaining cream, vanilla, and powdered sugar on high until think. Cut cake into 12 pieces, top with a dollop of whipped cream and toasted coconut. Serve.

In A Waterfront Wedding, Evelyn and Ryan fall in love while competing against each other for the chance to host the Wedding-in-a-Week contest. They’ve even placed bets on it—loser pays for a romantic dinner. Both of them have their sights on the most expensive item on the menu—the slow-braised lamb. You can make it at home for your own romantic dinners, or for no occasion at all: the apricot Madeira sauce makes it truly special.

  • 2 tablespoons olive oil
  • 1 (3½ to 4 lb.) lamb shoulder, boned, rolled and tied
  • 1 teaspoon kosher salt
  • 1 teaspoon coarse black pepper
  • 1/4 lb. bacon, cut into 1/4-inch strips
  • 1/2 yellow onion, chopped
  • 1 carrot, peeled, fine chopped
  • 1 celery stalk, fine chopped
  • 1 tablespoon garlic, chopped
  • 1 tablespoon tomato paste
  • 1 cup Madeira (can substitute Marsala wine)
  • 3 cups chicken stock
  • 3 tablespoons apricot jam
  • 2 sprigs fresh thyme
  • 4 tablespoons cold butter, cut into pieces
  • Preheat oven to 350°F.
  • Heat olive oil in a heavy bottom roasting pan over medium high heat season lamb with salt and black pepper and brown on all sides. Remove from pan and set aside.
  • To same pan, add bacon and cook over medium-low heat until cooked. Add onion, carrot and celery sauté until tender, stirring frequently. Add garlic and sauté 1 minute.
  • Add tomato paste, Madeira, chicken stock, apricot jam and fresh thyme and stir to blend.
  • Return browned lamb to pan, cover and braise in oven for 3 hours.
  • Transfer lamb to platter and cover with foil.
  • Carefully strain braising liquid through a sieve into a bowl, using the back of a spoon to press out any remaining liquid. Transfer liquid back into roasting pan. Simmer liquid on stove top over medium-low heat until liquid has reduced by 50 percent.
  • Reduce heat to low. Slowly add cold butter pieces to braising liquid, whisking constantly, until all butter has melted and sauce is thick and glossy. Return braised lamb keep warm.
  • To serve, remove strings from roast, transfer to platter and spoon sauce over the top.

In Wedding in the Pines, Hope surprises Slater by making him a homemade dinner…including Chicken a la Rose, her late mother’s recipe. Over dinner, they both do their best to ignore the feelings they still have for one another. Make our Chicken a la Rose recipe any time you want a dinner that’s as easy as it is elegant.

  • 6 chicken breasts, boneless, skinless
  • 2 tablespoons butter, divided
  • 2 tablespoons olive oil, divided
  • 4 cloves garlic, minced
  • 1/4 cup almonds, sliced
  • 2 tablespoons lemon juice
  • 2 roses, petals, chemical free
  • 4 tablespoons honey
  • Salt and pepper to taste

1. Sauté salt and peppered chicken breasts in a large skillet with 1 tablespoon butter and 1 tablespoon olive oil over medium heat, about 5 minutes per side.
2. Remove to a serving platter and keep warm.
3. In the same skillet, sauté garlic in remaining butter and olive oil for about a minute.
4. Add almonds continue another 2 minutes.
5. Turn off heat or remove from stove top and stir in lemon juice to deglaze the pan and scrape up any brown bits.
6. Crush the rose petals to release aroma and natural oils, then gently stir in pan with honey and season with salt and pepper.

In Murder By Page One, peach cobbler is the dessert of choice for the people of Peach Coast, Georgia. They even have the Cobbler Crawl, a town fundraiser that centers around the tasty treat. Marvey, a librarian turned amateur sleuth, orders some with her mocha each morning before she goes to work. Our Classic Peach Cobbler is perfect for solving the mystery of what to serve for dessert it’s easy to make, and so delicious, people will always come back for seconds.

Ingredients
½ cup sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
4 cups ½-inch sliced peaches
3 cups Baking Mix
3 tablespoons butter, melted
2/3 cup orange juice
½ cup sugar

Preparation
1. Preheat oven to 350ºF.
2. Toss together 1/2 cup sugar, cornstarch, lemon juice and peaches. Portion into 4 (5’x5’) ramekins.
3. Combine Baking Mix, 1/2 cup sugar, butter and orange juice in bowl mix until it forms a batter. Pour batter evenly over peaches.
4. Bake 30 to 35 minutes or until bubbly and golden brown.

  • 1/2 cup heavy cream
  • 8 ounces queso blanco cheese
  • 2 ounces mild cheddar cheese, shredded
  • 8 ounches uncooked elbow macaroni (4 cups cooked macaroni)
  • 1/2 cup flour
  • 2 eggs, beaten
  • 1 cup Japanese bread crumbs
  • Vegetable oil for frying (as needed)
  • 8 mini slider rolls, sliced for sandwiches
  • 8 slices roast turkey, warm

INSTRUCTIONS
1. Combine heavy cream, queso blanco cheese and shredded Cheddar in a heavy saucepan heat over low heat, stirring occasionally, until cheese is completely melted.

2. Meanwhile, cook macaroni according to package directions drain and transfer to a large bowl.

3. Add warm cheese sauce to cooked macaroni and stir until blended. Cover and chill overnight or until completely chilled.

4. Using a small ice cream scoop or spoon, shape chilled mac & cheese into meatball-sized balls press into pattie-shaped bites.

5. Dust each lightly with flour shake excess. Dredge each in egg mixture drain excess. Roll each in breadcrumbs shake excess. (Mac & cheese bites can be made ahead and refrigerated up to this step.)

6. To prepare mac & cheese bites: heat oil in deep fryer or deep heavy saucepan to 350°F or until oil is shimmering. Working in several smaller batches, carefully add breaded bites to oil and deep fry for 2 to 3 minutes or until light golden brown. Drain on paper towels. Repeat with remaining mac & cheese bites.

7. To prepare sliders: layer 1 slice turkey and 1 warm mac & cheese bite on bottom half of each slider roll close each with top half of roll and press lightly to secure.

In Christmas in Evergreen: Tidings of Joy, the Meet and Mingle at Barbara’s County Inn is a chance for the Evergreen community to band together and spread holiday cheer and good will over friendly conversation and tasty hors d’oerves. Our Cranberry Crostinis are perfect for any holiday mingling that you have planned and they’re sure to impress any guests that come.

  • 1 baguette, cut on the bias into 1-inch slices
  • Olive Oil, as needed
  • Kosher salt, to taste
  • Black pepper, to taste
  • 12 oz. fresh cranberries (can substitute frozen)
  • 1 orange, zested and juiced
  • ½ teaspoon red pepper flakes
  • 1 teaspoon thyme, fresh, chopped
  • 1 to 2 tablespoons prepared orange marmalade
  • 8 oz. goat cheese, softened

2. Place baguette slices on a baking sheet, generously brush with olive oil and season lightly with salt and pepper. Bake until lightly brown and crisp, about 15 minutes.

3. In a small sauce pan over medium heat, combine cranberries, sugar, vinegar, red pepper flakes, thyme, marmalade and a pinch of salt.

4. Bring to a simmer, stirring occasionally for about 5 minutes.

5. Reduce heat and continue cooking another 10 minutes or until mixture begins to thicken.

7. To assemble crostini: top each crostini with a smear of goat cheese and a dollop of cranberry marmalade.

8. Garnish with fresh thyme leaves and orange zest, if desired.

In Wrapped Up in Christmas Joy, Cole experiences his first Thanksgiving in Pine Hill. While Sophie regrets not inviting Cole to dinner, Cole spends Thanksgiving with his fellow firefighters at the station…who also ask him if he’s sweet on Sophie. It’s a little uncomfortable, to say the least, but the taste of Grandma Ruby’s renowned cooking makes up for it. You can make Grandma Ruby’s Dilly Duchess Potatoes for yourself—it’s the perfect dish to share with your friends, family, and loved ones and it’s sure to have them coming back for seconds.

4 large Russet potatoes, peeled, quartered

7 tablespoons butter, melted

1 ½ tablespoons dill, fresh, chopped

1 tablespoon flat leaf parsley, chopped

3 tablespoons Parmesan cheese, grated

½ cup or more of heavy cream (to get desired consistency)

2. In a large saucepan, cook the potatoes in boiling water until fork tender, about 25 minutes.

3. Drain and place in a large mixing bowl to cool, about 20 minutes

4. Add in eggs, butter, dill, parsley, garlic powder, salt, pepper and Parmesan cheese.

5. Blend well and add cream a little at a time until it is smooth. Taste for seasoning and adjust if needed.

6. Spoon the potato mixture into a pastry bag with a large star tip.

7. Pipe onto a baking sheet or sheets.

8. Melt remaining butter and drizzle on top.

9. Bake 20-25 minutes or until golden brown.

In Christmas Charms, it’s tradition for the James’ household to bake and deliver Christmas cookies to the firefighters. As a thank-you gift to her old flame Aidan for rescuing her, Ashley joins in on this tradition and tries to replicate her mother’s recipe with mixed results. These Spiced Walnut Crust Cookies with Chocolate Ganache and Sea Salt are so easy to make that even Ashley could make them successfully, and so good you’ll want to start your own holiday tradition of sharing them with your friends, family, and loved ones.

7 tablespoons unsalted butter, softened

¾ cup walnuts, finely ground, divided

1 teaspoon cinnamon, ground

1 cup dark chocolate chips, melted

2. In a medium bowl, combine butter and powdered sugar.

3. Mix with a wooden spoon until smooth or use an electric mixer with a paddle.

4. Add in 1/2 cup ground nuts.

5. Sift together flour, cinnamon, ginger, cloves and salt in a bowl.

6. Add to the dough. Mix until well blended.

7. Place dough on parchment paper and roll up.

8. Refrigerate for at least 15 minutes.

9. Unwrap and roll into quarter sized balls, place on prepared baking sheet and bake 15 to 20 minutes.

10. Remove from oven and let cool.

11. Melt chocolate chips in microwave in 30 second intervals.

12. Top cooled cookies with chocolate, sea salt and remaining walnuts.

In Dead-End Detective, both Darby and Tate want answers about the murder of someone they both loved…but Darby isn’t so sure about Tate and his true motives. Darby’s mother, on the other hand, isn’t a bit suspicious of Tate she invites him over for a delicious dinner, concluding with a homemade berry trifle, and Darby’s whole family gives Tate a warm welcome. Our berry trifle is as impressive-looking as it is delicious, and it’ll make any guest feel special.

  • 1 prepared pound cake, cubed
  • 1 recipe strawberry-orange liqueur cream
  • 4 cups strawberries, hulled and quartered
  • 1-pint blueberries
  • 1/2 cup Strawberry Syrup
  • In a large bowl, toss the strawberries and blueberries together with the syrup.
  • In a large trifle dish, arrange half of the pound cake cubes in an even layer. Spoon half of the berry mixture over the pound cake cubes. Spoon half of the strawberry-orange liqueur cream over the berry layer.
  • Repeat layers with remaining pound cake, berries, and cream.
  • Refrigerate one hour to let the cake soak in the flavors. Serve.

Recipe developed by FoodChannel.com

In Behind the Frame, it’s tradition for the Shepherd sisters to take turns cooking a delicious Sunday dinner for the whole family. At one Sunday dinner, Skylar makes mini rhubarb pies for dessert that the whole family enjoys before delving deeper into the investigation of a terrible murder. You can make this Shepherd sisters favorite for your family or friends, and it just might become their favorite, too.

· Prep Time: 20 minutes
· Cook Time: 50 minutes
· Serves: 4

· 4 10-inch pie crusts, refrigerated, unbaked
· 1 cups fresh rhubarb cut in ½-inch pieces
· 1 cup sugar
· 1/2 cup all-purpose flour
· Pinch of cardamom
· ½ teaspoon of freshly ground nutmeg
· 1 tablespoon of orange zest
· ¼ cup freshly squeezed orange juice
· 1 egg, lightly beaten

Preparation
1. Preheat oven 375°F.

2. From each pie crust, cut a small circle to fit as the bottom crust in each of four 5.5’ pie plates. Cut long strips out of remaining pie dough about 1/2 an inch in width. Chill both while preparing filling.

3. In a large bowl, combine rhubarb, sugar, flour, cardamom, nutmeg, orange zest and juice. Stir to distribute ingredients evenly.

4. Fill each pie dish with filling, mounding each one full. Using chilled strips, criss-cross them over each pie making a lattice pattern. Trim excess dough from sides of pies and then crimp the edges together.

5. Brush outsides of pies with beaten egg. Bake 50 minutes or until crust is golden and filling is bubbling. Let cool and serve.

In Sailing at Sunset, Josh, Danae, and Danae’s coworkers enjoy a lot of delicious seafood on their chartered sailboat tour of New England. When Josh takes them all to his favorite restaurant and Danae tries the salmon cakes, she declares, “This might be the best thing I’ve ever eaten. Ever.” If you make our Crunchy Salmon Cakes for friends or family, they might just say the same thing.

· Prep Time: 15 minutes
· Cook Time: 10 minutes
· Serves: 8

Ingredients
· 2 cups flaked, cooked red salmon (2 15.5 oz. cans), skin and bones removed, drained
· 1/2 cup fine cracker crumbs
· 1 large egg, lightly beaten
· 1/2 cup celery, chopped
· 1/4 cup red onion, chopped
· 1/4 cup red pepper
· 1/4 cup yellow pepper
· 2 tablespoons parsley, minced
· 1 1/2 teaspoon capers, drained
· dash hot sauce
· 1/2 teaspoon Worcestershire sauce
· 3/4 teaspoon crab seasoning
· 1/4 teaspoon salt
· 1/4 teaspoon black pepper
· 1/2 cup mayonnaise
· 1 teaspoon Dijon mustard
· 2 tablespoons butter
· 2 tablespoons oil
Preparation
1. Combine all ingredients except for butter and oil.
2. Divide into 8 equal portions and form into patties
3. Heat 1 tablespoon butter and 1 tablespoon oil in a non-stick frying pan.
4. In batches of four, cook salmon cakes for 4-5 minutes on each side over medium heat, or until browned. Repeat with the rest of the butter and oil and cook the other four cakes.
5. When cooked, set onto a paper towel lined plate to catch any extra oil.
6. Serve hot with Remoulade Sauce.

In Christmas in Bayberry, Wes is in town to make a financial assessment of the Bayberry Candle Company. Kate, who works at the family business, isn’t sure she’ll like his report. But over a meal at Mel’s Grille—beef stew, the Tuesday special—the two get to know each other a little better. Our Cast Iron Beef Stew is a wonderful, old-fashioned winter classic.

Be sure to properly season your skillet by coating the interior with a thin layer of vegetable oil or solid shortening, then placing the skillet upside down in the oven turned to about 325 degrees, for about one hour. Place aluminum foil under the skillet to catch the oil drips–no need to clean the oven afterwards! Once your skillet is seasoned, cooking in it regularly will keep it seasoned so you shouldn’t have to go through those steps again. Don’t put your skillet in the dishwasher.

Ingredients
· 1/4 cup plus 1 tablespoon all-purpose flour
· 2 teaspoons kosher salt, plus more for seasoning
· 1 teaspoon freshly ground black pepper, plus more for seasoning
· 1 (1 1/2 to 2 lbs) boneless chuck roast
· 3 tablespoons vegetable oil
· 1 medium yellow onion, medium dice
· 2 tablespoons tomato paste or 1/2 cup tomato sauce
· 3 cups beef broth (or 3 cups water and 4 bouillon cubes)
· 2 bay leaves
· 4 fresh thyme sprigs or 1/2 teaspoon dried thyme
· 2 to 3 medium carrots
· 2 medium celery stalks
· 2 medium Yukon Gold potatoes (about 1 1/2 pounds)
· Optional: 1 cup frozen peas
· Note: You can substitute 1 cup red wine for 1 cup of the broth.

Preparation
1. Place 1/4 cup of the flour and the measured salt and pepper in a large bowl and whisk to combine set aside.
2. Trim the beef and cut it into 1- to 1-1/2-inch cubes.
3. Toss meat to coat in flour mixture.
4. Heat the oil in a deep cast iron skillet or Dutch oven over medium heat.
5. Shake off the excess flour from about one-third of the meat and add it to the cast iron.
6. Stirring rarely, fry until browned all over, about 4 to 5 minutes.
7. Remove meat and set aside.
8. Add the onion to the pot and season with salt and pepper.
9. Cook, stirring occasionally, until softened and just starting to brown, about 5 minutes.
10. Add the tomato paste, stir to coat the onion, and cook for about 1 to 2 minutes more.
11. Sprinkle in the remaining tablespoon of flour and cook, stirring occasionally, about 1 minute.
12. Pour in the broth, scraping the bottom of the pot as you stir to loosen remnants of beef coating.
13. Cook until the mixture has thickened, about 3 minutes.
14. Return the meat and any accumulated juices back to the cast iron skillet.
15. Add the broth, bay leaves, and thyme and stir to combine.
16. Increase the heat to high and bring to a boil.
17. Immediately reduce the heat to low and simmer uncovered for 1 hour.
18. While it's simmering, cut the carrots, celery, and potatoes into large dice and, when it's time, add them to the pot.
19. If adding peas, put them in at the same time.
20. Stir to combine, cover with a tight-fitting lid, and simmer, stirring occasionally, until the vegetables and meat are knife tender, about 1 hour more.

A Hallmark Publishing Original Recipe
In A Cottage Wedding, Tara attends a cocktail party in her honor, catered by a chef who trained at Le Cordon Bleu in Paris. All the food is amazing, including the balsamic-glazed carrots, and Tara savors every bite…until Jason sweeps her off her feet to dance. Our Orange Balsamic Roasted Carrots add a dash of panache to any menu, and they’re as easy as they are elegant.

Yield: 10 servings
Prep Time: 5 minutes
Bake Time: 45 minutes
Total Time: 50 minutes

INGREDIENTS
· 20 organic whole carrots with greens, trimmed
· 2 tablespoons olive oil
· 1 tablespoon balsamic vinegar
· 1 tablespoon orange juice concentrate
· 4 cloves garlic, minced
· 1 tablespoon thyme, fresh, chopped
· Kosher salt and pepper, to taste
· Italian parsley, chopped, optional, garnish

DIRECTIONS
1. Preheat oven to 375°F.

2. Clean and trim carrots and place on a lightly greased baking sheet.

3. In a small bowl, whisk olive oil, balsamic vinegar, orange juice, garlic and thyme.

4. Season with salt and pepper to taste.

5. Pour the mixture over the carrots and gently toss to coat.

6. Roast 40-45 minutes or until tender, if desired, garnish with parsley.

A Hallmark Original Recipe
Kate, the heroine of In Other Words, Love, has to work long hours to finish ghostwriting Trent’s memoir. To show his appreciation and support, he promises to bring her unlimited takeout from their favorite restaurant, Chick and Cheese. She especially loves their Guacamole Grilled Chicken Club sandwich. Our version is perfect for a busy day. Make it for yourself, or someone you love!

Yield: 4 servings
Prep Time: 5 minutes
Bake Time: 15 minutes
Total Time: 20 minutes

INGREDIENTS
· 4 boneless, skinless chicken breast filets (about 1 pound total)
· Salt and black pepper, to taste
· 4 Ciabatta rolls, sliced horizontally, buttered and toasted
· ¼ cup Chipotle mayonnaise, recipe below
· 4 green leaf lettuce leaves
· 8 slices bacon, cooked crisp
· 1 cup guacamole
· ¼ cup Cojita Mexican cheese, crumbled
· CHIPOTLE MAYONNAISE
· ¼ cup mayonnaise
· ½ teaspoon peppers in adobo, pureed

DIRECTIONS
1. Preheat grill.

2. Season chicken with salt and pepper and grill over medium for 5 to 8 minutes on each side or until cooked through.

3. Spread chipotle mayonnaise on bottom half of each roll and top with lettuce, chicken breast, bacon, guacamole and crumbled cheese.

4. Close each sandwich with top half of roll and serve.

A Hallmark Original Recipe
In A Simple Wedding, life hands Jenny a few lemons. But her visits to Nick’s bakery—and her conversations with him—have a way of making even the sour moments sweet. These lemon bars are so easy, they’ll look and taste like they came from a professional bakery, and they’ll add pure sunshine to anyone’s day.

Yield: 24 bars (24 servings)
Prep Time: 15 minutes
Bake Time: 50 minutes
Total Time: 65 minutes

INGREDIENTS
2 cups all-purpose flour
½ cup granulated sugar
1 pinch kosher salt
2 sticks (1 cup) unsalted butter, softened
6 large eggs
3 cups granulated sugar
¾ cup fresh-squeezed lemon juice
1 cup flour
as needed confectioner’s sugar
as needed, candied lemon peel (optional)

DIRECTIONS
1. Preheat oven to 350 degrees F. Coat a 9-inch by 13-inch baking pan with non-stick cooking spray.

2. Combine flour, ½ cup sugar and salt in food processor pulse to blend. Add butter and pulse until mixture resembles coarse crumbs and pulls away from sides of processor bowl press shortbread crumbs into baking pan. Bake uncovered for 12 to 15 minutes.

3. While crust is baking, combine eggs and 3 cups sugar in bowl and whisk to blend. Add lemon juice and flour whisk until blended. Pour filling over warm crust.

4. Bake for 30 to 35 minutes, or until filling is set. Cool cut into 24 bars. Dust bars lightly with confectioner’s sugar. Garnish each bar with a piece of candied lemon, peel if desired.

5. To prepare candied lemon peel: using a vegetable peeler, slice the outer rinds of 3 lemons into thin strips. Combine with 2 cups water. Bring to a boil, drain and repeat. Combine drained lemon peel with 2 cups sugar and 1 cup water bring to a boil, reduce heat and simmer for 45 minutes. Drain and cool candied lemon peel toss in sparkling sugar.

A Hallmark Original Recipe
In The Story of Us, Jamie and Sawyer’s friend Rick can’t seem to tell his crush how he feels about her. More than once, he retreats to the kitchen to make risotto instead. Jamie and Sawyer aren’t especially good at putting their feelings for each other into words, either…and it doesn’t help that Sawyer’s retail development plan will mean the end of Jamie’s beloved bookstore! Our Wild Mushroom and Asparagus Risotto is as easy as it is elegant. It would be perfect to serve to friends or as part of a romantic meal.

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

INGREDIENTS
4 tablespoons butter, divided
8 ounces wild mushroom blend (such as cremini, portobello, shitake), trimmed, sliced
1-pound asparagus, trimmed, cut into 1-inch pieces
6 cups chicken broth
2 tablespoons olive oil
1 small yellow onion, finely chopped
1 garlic clove, minced
1½ cups arborio rice
1 cup dry white wine
½ cup grated Parmesan cheese
½ teaspoon grated nutmeg
Kosher salt and black pepper, as needed
2 tablespoons shaved Parmesan
Fresh Italian parsley, as needed

DIRECTIONS
1. Heat 2 tablespoons butter in a sauté pan add mushrooms and cook over medium heat until all moisture has evaporated and mushrooms are golden brown. Season to taste with salt and black pepper and set aside.

2. Heat 1 tablespoon butter in a sauté pan add asparagus and cook over medium-low heat for 3 to 5 minutes or until tender. Season to taste with salt and black pepper and set aside.

3. In a saucepan, heat chicken broth to a low simmer. Keep warm.

4. Heat olive oil in a heavy 4-quart saucepan add onions and garlic cook over low heat for 5 minutes, or until translucent. Add arborio rice and cook for 3 minutes or until grains are evenly coated and translucent around outer edges, stirring frequently. Reduce heat to low.
Add white wine and cook for about 1 minute, stirring constantly, until all liquid is absorbed.

5. Ladle 1 cup hot chicken broth over rice and stir until liquid is absorbed. Continue adding broth, one ladle at a time, stirring frequently, until rice is tender yet firm to the bite and has a creamy appearance, about 20 to 25 minutes. Remove from heat.

6. Add grated Parmesan, nutmeg, remaining butter, reserved asparagus and mushrooms gently toss to blend. Taste and adjust seasoning, if needed.

7. Serve risotto immediately garnished with shaved Parmesan and parsley.

A Hallmark Original Recipe
In Country Hearts, Jemma tells Wyatt, “If you’re hungry, I’m about to pop one of the only meals I can make in the oven—premade lasagna that I only have to stab and warm up. It’s kinda my specialty.” But anyone can make our easy homemade version, and it’s so delicious, it might become your specialty. It’ll convince everyone that you know your way around a kitchen. (It freezes well, too!)

Yield: 12 servings
Prep Time: 30 minutes
Cook Time: 2½ hours
Total Time: 3 hours

INGREDIENTS
Italian Meat Sauce:
1 (1-pound 3-ounce) package sweet Italian sausage, bulk or links, casing removed
1-pound ground chuck
1 tablespoons olive oil
2 tablespoons minced garlic
1 teaspoon Italian seasoning blend
¼ teaspoon crushed red pepper flakes
2 cans (28-ounce each) crushed tomatoes with tomato juice
1 can (15-ounce) tomato sauce
1 can (14½-ounce) chicken broth
2 sprigs fresh basil (optional)
1 teaspoon kosher salt
½ teaspoon sugar
½ teaspoon black pepper

Ricotta Mixture:
3 cups ricotta cheese
½ cup grated Parmesan cheese
¼ cup finely chopped Italian parsley
2 tablespoons finely chopped fresh basil
1 large egg, beaten

12 lasagna noodles, no-bake or cooked al dente, drained
3 cups shredded mozzarella cheese
1 tablespoon grated Parmesan cheese

DIRECTIONS
1. To prepare Italian meat sauce: in a large casserole pot or Dutch oven, brown Italian sausage and ground chuck over medium heat, breaking apart meat with a wooden spoon, until no longer pink. Remove from heat and drain excess fat.

2. Return meat to pot add olive oil, garlic, Italian seasoning and crushed red pepper cook over medium heat for 2 minutes, stirring frequently. Add crushed tomatoes, tomato sauce, chicken broth, fresh basil, salt, sugar and black pepper bring to a boil, reduce heat and simmer for 1 to 1½ hours, stirring occasionally, until meat sauce has thickened. Taste and adjust seasoning set aside to cool.

3. To prepare ricotta mixture: in a large bowl, thoroughly mix ricotta, Parmesan cheese, parsley, basil and egg set aside.

4. To assemble lasagna: preheat oven to 375 degrees F. Spread 2 cups Italian meat sauce in the bottom of a large 11-by-14-inch baking dish. Layer 4 lasagna noodles over sauce. Spread one-half of the ricotta mixture evenly over noodles. Top with 1 cup shredded mozzarella cheese and 2 cups Italian meat sauce.

Repeat with a second layer of 4 lasagna noodles, the remaining ricotta mixture, 1 cup shredded mozzarella cheese and 2 cups Italian meat sauce. Top with 4 lasagna noodles, remaining Italian meat sauce and 1 cup shredded mozzarella cheese.

5. Bake lasagna for 45 minutes, or until golden and bubbly. (Cover top loosely with foil if cheese is browning too fast.) Remove from oven. Let lasagna rest for 20 minutes before slicing.

6. To serve: using a serrated knife, slice lasagna into 12 portions. Top evenly with grated Parmesan cheese.

*For quick and easy lasagna noodle prep: arrange lasagna noodles in a baking dish, slowly pour boiling water over noodles, cover with foil or film wrap and let soak for 20 minutes or until pliable.

A Hallmark Original Recipe
In The Game Changer: A Parkwood Mystery Hollis and her best friend Daisy have a new podcast called Knock ‘Em Dead—“Where murder and muffins meet.” They talk about cold cases, and Daisy throws in some baking tips for good measure. Murder comes right to their small town when a local high school football coach is killed in a hit-and-run. But it’s no mystery why Daisy’s Cherry Chocolate Chunk Muffins are a favorite in Parkwood: this recipe is to die for.

Yield: 12 muffins (12 servings)
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes

INGREDIENTS
Chocolate Cherry Chunk Muffins:
2 cups all-purpose flour
2 teaspoons baking powder
½ cup unsalted butter, softened
1 ¼ cups granulated sugar
2 teaspoons vanilla extract
2 large eggs
½ cup whole milk (or buttermilk)
1 cup semi-sweet dark chocolate chunks
1 (one-pound package) frozen tart red cherries, thawed, drained (reserve juice)

Dark Chocolate Ganache:
½ cup semi-sweet dark chocolate chunks
¼ cup heavy whipping cream

Tart Cherry Glaze:
1 cup reserved tart red cherry juice
5 tablespoons granulated sugar
2 tablespoons cornstarch

DIRECTIONS:
1. Preheat oven to 425 degrees F. Spray muffin pan with non-stick cooking spray and line with paper liners.

2. To prepare muffins: whisk together flour and baking powder. Set aside.

3. Cream butter, sugar and vanilla in mixing bowl until light and fluffy. Add eggs, one at a time, and mix until blended.

4. Alternately, add flour mixture and milk to mixing bowl mix on low speed just until blended. Fold in chocolate chunks and drained cherries.

5. Using an ice cream scoop, portion batter evenly into muffin cups.

6. Bake at 425 degrees F. (without opening oven door) or 6 to 9 minutes or until muffins rise ¼ to ½ inch above the paper reduce heat to 350 degrees F. and bake an additional 6 to 10 minutes or until a toothpick inserted in center comes out clean. Cool on wire rack for 5 minutes, remove muffins from pan. Makes 12 muffins.

7. To prepare chocolate ganache: measure chocolate chunks in microwave-safe container and heat in 20 second increments until melted (about 45 to 60 seconds). Add heavy cream and stir until smooth. Microwave 15 seconds and stir to blend. Drizzle over muffins.

8. To prepare cherry glaze: combine cherry juice, sugar and cornstarch in small saucepan. Whisk until smooth. Stir over low heat until mixture thickens to a glaze-like consistency. Drizzle over muffins.

A Hallmark Original Recipe
In Love By Chance, these tarts are a specialty at Claire’s bakery. After she meets a handsome doctor named Eric at an art gallery fundraiser, they start dating. and he sends more customers her way. Claire and Eric just click, and she feels so lucky that they happened to meet. It must’ve been fate. or was it?

Yield: 6 servings
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes

INGREDIENTS
Coconut Crumb Crust:
2½ cups coconut cookie crumbs, (crisp coconut cookies crushed in a food processor) or crushed graham cracker crumbs
3 tablespoons granulated sugar
½ cup + 2 tablespoons melted butter

Coconut-Lime Tarts:
5 large egg yolks, lightly beaten
¼ cup fresh-squeezed lime juice
1 cup sweetened condensed milk
¼ cup cream of coconut (such as Coco Lopez or Coco Real)
1 tablespoon fresh grated lime zest

Toppings:
¾ cup whipped cream
2 tablespoons shaved or shredded sweetened coconut
6 fresh-cut lime wedges

DIRECTIONS
1. Preheat oven to 350ºF. Spray six 4-inch fluted tart pans or one 9-inch fluted tart pan with cooking spray.

2. To prepare coconut crumb crust: combine crushed cookie crumbs or graham cracker crumbs, sugar and butter in a bowl. Mix with a fork until crumbs are evenly blended with butter.

3. Press crumbs evenly over the bottom and sides of each tart pan to form a ¼-inch thick crust. Arrange tart pans on a baking sheet and bake uncovered for 8 to 10 minute, or until golden. Remove from oven and cool.

4. To prepare coconut cream-lime tarts: combine egg yolks, lime juice, sweetened condensed milk and cream of coconut in the top pan of a double boiler whisk until completely blended. Place over bottom half of double boiler, filled with simmering water. Cook over medium low-heat, whisking constantly, for about 5 minutes or until custard filling is steaming hot. Increase heat to medium and cook for about 5 minutes or until filling is starting to bubble, stirring frequently. Add lime zest and stir until blended.

5. Spoon filling evenly into prepared tart crusts. Refrigerate uncovered until tarts are completely chilled and filling is firm (about 4 to 6 hours).

6. To serve: top each chilled tart with a dollop of whipped cream, a sprinkle of shaved coconut and a lime wedge.

  • 1 can (15 oz) coconut milk
  • 1 can (15 oz) cream of coconut
  • 1 can (14 oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup coconut water
  • ½ cup fresh squeezed orange juice, pulp free
  • ½ teaspoon ground cinnamon (or more to taste)
  • ¼ teaspoon freshly ground nutmeg

RECIPE BY DAN KOHLER, 10/7/19
YIELD: 8 SERVINGS

1. In a blender mix the coconut milk, cream of coconut, evaporated milk, sweetened condensed milk, coconut water, orange juice, cinnamon and nutmeg.

2. Blend on high speed until well combined and no lumps remain, about 1-2 minutes.

3. Refrigerate until thoroughly chilled, at least 2 hours.

4. Before serving, shake bottle to re-blend if necessary. Serve cold.

  • ½ Cup unsalted butter, at room temperature
  • ½ cup shortening
  • ½ cup sugar
  • 1 teaspoon almond extract
  • ½ teaspoon salt
  • 2 cups all-purpose flour

RECIPE BY DAN KOHLER, 10/7/19
YIELD: 24 COOKIES

1. Preheat oven to 350ºf (180ºc).

2. Line an ungreased cookie sheet with parchment paper (optional).

3. With a hand or stand mixer, cream butter and shortening until creamy and well combined (about 2 minutes).

4. Add sugar and mix till creamy and fluffy (about 1 minute).

5. Add the pinch of salt, vanilla and almond extract. Mix to combine.

6. With mixer on medium low, mix in the flour by ¼ cup.

7. The mixture will look coarse and that’s what we want!

8. Take a tablespoon of the cookie dough and form it into a ball and place it on the cookie sheet.

9. With your thumb, press on the cookie to flatten it slightly and create a little “well.” Don’t worry if they crack on the sides,
they will turn out pretty.

10. In the little well, drop a piece of guava paste or sprinkles.

11. Bake in the oven for 10 to 12 minutes. After 10 minutes, check the cookies for doneness. The cookies will not brown on top, but the sides will get golden brown and that’s what you want.

12. Place them on a cooling rack for 5 to 10 minutes.

A Hallmark Original Recipe
In Wrapped Up In Christmas, one of the ladies at Sarah’s church is famous for her cinnamon bread recipe. Others attempt to copy it without success. Here’s that secret recipe, filled with cinnamon and covered with yummy icing. The trick to beautiful swirls is in folding the dough into thirds so you get an extra layer of the delicious cinnamon-sugar blend. This bread is perfect for a Christmas celebration, like Sarah and Bodie enjoy together, or for any time of year.

Yield: 2 loaves (16 servings) Prep Time: 3 hours
Bake Time: 45 minutes
Total Time: 3 hours 45 minutes

INGREDIENTS
Dough:
- 1⁄4 cup warm water
- 1⁄2 teaspoon granulated sugar
- 1 envelope active dry yeast
- 1 cup whole milk
- 3 tablespoons unsalted butter, room temperature - 4 cups bread flour
- 1⁄4 cup granulated sugar
- 1 teaspoon kosher salt
- 1 large egg, beaten
Cinnamon Sugar:
- 1⁄2 cup brown sugar
- 1⁄4 cup granulated white sugar
- 11⁄2 tablespoons ground cinnamon - 4 tablespoons unsalted butter
Vanilla Cream Cheese Spread:
- 2 ounces cream cheese, room temperature - 1 cup powdered sugar
- 1⁄4 teaspoon vanilla extract
- 1 to 2 tablespoons whole milk
DIRECTIONS

  1. To prepare dough: combine warm water, 1⁄2 teaspoon sugar, and yeast in a large bowl. Let stand at room temperature for 10 minutes or until foamy.
  2. While yeast is activating, combine milk and

butter in small saucepan and heat briefly to melt butter. Remove from heat cool.

  1. Combine flour, 1⁄4 cup sugar, and salt in mixing bowl fitted with a paddle attachment and beat until fully blended.
  2. Add milk/butter mixture and egg to yeast mixture and gently stir to blend. Slowly add to flour mixture and beat until dough pulls away from sides of bowl.
  3. Turn dough out on a lightly floured surface knead dough for 1 minute. Transfer to a bowl that’s either buttered or sprayed with cooking spray, cover loosely, and set in a warm, draft- free spot to rise for about 60 to 75 minutes, or until dough has doubled in size.
  4. Gently punch dough down and turn out onto a lightly floured surface. Fold in the two outer sides of dough to meet in the middle, then fold in the upper and lower sides of dough to meet in the middle, forming the dough into a square shape. Cover loosely and let stand for 10 minutes.
  5. To prepare cinnamon sugar: while dough is resting, combine brown sugar, white sugar and cinnamon in small bowl and mix to blend. Heat butter in microwave-safe measuring cup for 30 to 45 seconds, or until melted. Reserve.
  6. Grease two 9x5-inch loaf pans with butter or cooking spray.
  7. With a floured rolling pin, roll the dough into a 26x12-inch rectangle on a lightly floured

surface. Brush top of dough with melted butter sprinkle 2/3 of cinnamon sugar blend evenly over dough. Slice dough in half, forming two 13x12-inch halves.

  1. For each half: fold dough into thirds, forming a 4x12-inch rectangle. Pinch outer edges of dough gently to seal seams. Roll dough out into a 7x13-inch rectangle. Brush top of dough lightly with butter and sprinkle half of remaining cinnamon sugar blend evenly over the top. Starting at long end of dough, roll up jelly roll-style. Place, seam side down, in buttered loaf pan. Repeat with remaining dough. Cover loaf pans loosely with film wrap let rise in a warm draft-free place for 1 hour, or until almost doubled in size.
  2. Preheat oven to 400oF.
  3. Bake for 45 minutes, or until golden brown. Cover each loaf pan loosely with aluminum foil during last 20 minutes to prevent over- browning. Remove loaf pans from oven cool for 5 minute, gently remove bread from loaf pans.
  4. To prepare vanilla cream cheese spread: combine cream cheese, powdered sugar, vanilla and 1 tablespoon milk in bowl and whisk until smooth. Add additional milk, as needed, to form a spread-like consistency.
  5. Serve cinnamon bread warm with cream cheese spread.

There’s nothing quite like sharing your heritage with the people you love—especially when it is lived out in great food. This recipe for Arroz con Pollo takes a simple chicken and rice dish to the next level with some classic Latin flavors. Funny how a little home cooking and a dose of cultural traditions might take a relationship to the next level, too—at least it couldn’t hurt, as you’ll find in An Unforgettable Christmas. Remember what counts, and add a little flavor and flair to your own family celebrations!

Yield: 6 servings
Prep Time: 1 hour, 25 minutes
Cook Time: 35 minutes
Total Time: 2 hours

Chicken Seasoning Rub:
1 tablespoon smoked paprika
1 tablespoon dried oregano
1 tablespoon ground cumin
2 teaspoons kosher salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons chili powder
1 teaspoon ground coriander
½ teaspoon ground turmeric
¼ teaspoon ground cayenne pepper
2 tablespoons olive oil
1 tablespoon cider vinegar
1 to 2 tablespoons water (as needed to thin seasoning rub)

6 bone-in, skin-on chicken breasts (or 12 bone-in, skin-on chicken thighs)
1 tablespoon olive oil
1 yellow onion, chopped
1 orange bell pepper, chopped
1 green bell pepper, chopped
1 tablespoon capers, drained
1 tablespoon minced garlic
2 cups long grain rice
1 (15-oz.) can tomato sauce
4 cups chicken broth
1 cup frozen peas, thawed
1 cup pimento-stuffed olives
1 tablespoon chopped cilantro

DIRECTIONS
1. To prepare chicken seasoning rub: combine all ingredients in small bowl and stir to blend.
2. Brush seasoning rub evenly over chicken pieces, cover and refrigerate for 1 hour.
3. Preheat oven to 375ºF.
4. Heat 1 tablespoon olive oil in a large, deep oven-proof frying pan. Add chicken pieces and cook on medium-high heat for 5 to 8 minutes, or until golden brown on all sides. Transfer chicken to a plate and reserve drain excess oil in pan.
5. Add onions, bell peppers and capers to frying pan sauté on medium-low heat for 5 minutes, stirring frequently. Add garlic and rice and sauté for 2 additional minutes.
6. Add tomato sauce and chicken broth bring to a simmer. Remove from heat arrange browned chicken pieces in a single layer on top of rice.
7. Cover and bake for 25 to 35 minutes, or until chicken pieces are fully cooked and rice is tender.
8. Remove pan from oven fluff rice with a fork, top with peas, olives and cilantro cover with lid and let sit for 5 minutes before serving.

There’s nothing like the smell of gingerbread to make you think Christmas—but why build a house when you can eat Gingerbread Cake! In A Gingerbread Romance Taylor finds herself baking and rebaking the layers needed for a life sized gingerbread house, but you can pop this easy-to-make cake in the oven and sit back and enjoy your book while it bakes.

Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Gingerbread Cake
½ cup (1 stick) unsalted butter, softened
½ cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon baking soda
¼ teaspoon ground nutmeg
¼ teaspoon kosher salt
¾ cup unsulfured mild molasses
¾ cup hot water

Lemon Sauce
½ cup granulated sugar
¼ cup unsalted butter
3 tablespoons fresh squeezed lemon juice
1 teaspoon fresh lemon zest (optional)
1 teaspoon vanilla extract

DIRECTIONS
1. To prepare gingerbread cake: preheat oven to 325°F. Butter a 9-inch springform pan set aside.
2. Combine butter and brown sugar in bowl of a stand mixer fitted with a paddle attachment beat at medium speed until light and fluffy.
3. Add egg and vanilla extract and mix until well combined.
4. In a separate bowl, combine flour, cinnamon, ginger, baking soda, nutmeg and salt stir to blend. In a separate bowl combine molasses and water stir to blend.
5. Alternately add about 1/3 dry and wet ingredients to mixing bowl and mix until just combined. Scrape down sides of bowl pour batter into pan.
6. Bake for 40 minutes or until a toothpick inserted in center of cake comes out clean. Cool cake in pan on rack. Serve slightly warm or at room temperature.
7. To prepare lemon sauce: combine all ingredients in saucepan bring to a boil, reduce heat and simmer over low heat for 3 minutes, stirring frequently, until sauce thickens.
8. Slice cake into wedges top each with warm lemon sauce and whipped cream.

In A Royal Christmas Wish, Jenny wakes up to find herself married to a real-live prince. As she attempts to navigate the royal lifestyle—with less-than-successful results—she does miss a few things about her old life in New York City, including the chicken shawarma from the place around the corner. Our recipe for it is so delicious, it’s fit for a princess. Make it once, and you’ll be craving it, too!

Yield: 4 servings
Prep Time: 2 hours, 20 minutes
Cook Time: 10 minutes
Total Time: 2 hours, 30 minutes

Spice-Rubbed Chicken:
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon kosher salt
1 teaspoon black pepper
½ teaspoon dried oregano
½ teaspoon ground cardamom
½ teaspoon ground coriander
¼ teaspoon ground turmeric
¼ teaspoon crushed red pepper
¼ cup olive oil
2 tablespoons fresh lemon juice
2 garlic cloves, smashed
3 large or 4 average boneless, skinless chicken breasts

Garlic-Cumin Sauce:
1 cup plain Greek yogurt
2 teaspoons fresh lemon juice
1 garlic clove, fine minced
½ teaspoon ground cumin
¼ teaspoon kosher salt
¼ teaspoon black pepper

Marinated Cucumber Salad:
1 cup halved grape tomatoes
½ cup thin sliced cucumber
½ cup drained chick peas
¼ cup thin sliced red onion
1 tablespoon olive oil
1 tablespoon fresh lemon juice
¼ teaspoon black pepper
8 bamboo skewers, soaked in water
4 naan (or pita or flatbread), warmed on grill, in oven or in a skillet
¼ cup spicy hummus
As needed, flatleaf (Italian) parsley, chopped
4 grilled lemon halves (optional)

DIRECTIONS:
1. To prepare spice rubbed chicken: combine dry spices, olive oil, lemon juice and garlic in a large bowl (or zip-lock bag) and stir to blend.

2. Slice chicken into thin 2-inch pieces: place in bowl with spice rub and toss to evenly coat. Cover and refrigerate for 2 hours, stirring occasionally.

3. To prepare garlic-cumin sauce: combine all ingredients in bowl and whisk to blend. Refrigerate.

4. To prepare marinated cucumber salad: combine in ingredients in bowl and toss to blend. Refrigerate.

5. Heat grill to medium heat. While grill is heating, thread spice rubbed chicken pieces evenly on bamboo skewers.

6. Grill chicken skewers for 10 minutes, or until fully cooked, turning frequently.
To assemble chicken shawarma: spread each piece of naan with hummus. Top evenly with marinated cucumber salad, spice rubbed chicken skewers and garlic-cumin sauce. Garnish with chopped flatleaf parsley and a grilled lemon half, if desired.

There’s a bit of a mystery around how the name “Holy Yum Chicken” got started, but there’s no doubt it’s well deserved. We’ve taken this recipe mentioned in Out of the Picture and made it easy enough for it to become a staple in your own kitchen, perfect for a family meal or a special occasion. You’ll be solving the mystery of what to make for dinner, and saying, “yum” as a result!

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

INGREDIENTS
¼ cup maple syrup
¼ cup coarse-grain country Dijon mustard
¼ cup Dijon mustard
1 tablespoon rice wine vinegar
1 garlic clove, minced
¼ teaspoon kosher salt
¼ teaspoon black pepper
8 boneless, skinless chicken thighs
1 tablespoon olive oil
1 tablespoon corn starch
2 tablespoons chicken broth or cold water
1 sprig fresh rosemary

DIRECTIONS
1. Preheat oven to 400ºF. Spray baking dish with nonstick cooking spray.

2. Combine maple syrup, country Dijon mustard, Dijon mustard, rice wine vinegar, garlic, salt and black pepper in small bowl and whisk to blend.

3. Arrange chicken thighs in baking dish brush evenly with olive oil. Spoon maple Dijon sauce evenly over chicken thighs.

4. Bake uncovered for 40 minutes, or until sauce is bubbly and chicken is fully cooked.

5. Remove baking dish from oven transfer chicken thighs to serving platter, place baking dish on stove top burner.

6. Combine corn starch and chicken broth in small bowl and stir to blend. add to baking liquid and whisk over low heat for 1 to 2 minutes, or until sauce thickens.

7. Spoon maple Dijon sauce over chicken. Garnish with fresh rosemary.

In Christmas In Evergreen: Letters to Santa, the Chris Kringle Kitchen is where Lisa and Kevin sometimes take a break from fixing up Daisy’s General Store. It’s also where Michelle first meets Thomas…and where people gossip about romances and other small-town news. One of the specialties at Chris Kringle Kitchen are the famous apple dumplings, which are even more incredible served with a little extra sauce. They’re easier than they look, and your friends and family will remember them forever.

Yield: 6 servings
Prep Time: 40 minutes
Cook Time: 60 minutes

INGREDIENTS
Pastry Brisée
3¾ cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon kosher salt
1½ cups (3 sticks) unsalted butter, cubed
¾ cup ice water

Walnut Streusel
½ cup toasted walnuts, chopped
¼ cup brown sugar, packed
2 tablespoons butter, room temperature
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Brown Sugar Cider Sauce
2 cups brown sugar, packed
1¼ cups apple cider
1 pinch kosher salt
½ teaspoon cinnamon
1 teaspoon vanilla extract

Apple Dumplings
6 sweet-tart baking apples (such as Pink Lady or Granny Smith apples)
1 egg, beaten

DIRECTIONS
1. To prepare pastry brisée: combine flour, sugar and salt in bowl of a processor fitted with a steel blade. Pulse to blend. Add cold butter and pulse until mixture resembles coarse corn meal. Slowly add ice water, as needed, to form pastry dough. Divide pastry into 3 equal portions chill 30 minutes.
2. To prepare walnut streusel: combine walnuts, brown sugar, softened butter, cinnamon and nutmeg in a small bowl and blend with a fork. Reserve at room temperature.
3. To prepare brown sugar cider sauce: combine brown sugar, apple cider and salt in a saucepan. Bring to a boil reduce heat and simmer for 2 minutes. Remove from heat, add cinnamon and vanilla and stir to blend. Reserve.
4. To assemble apple dumplings: using an apple corer or paring knife, core apples and peel. Stuff the center of each apple with walnut streusel filling.
5. Roll out 1 portion of pastry into about an 8-by-16-inch rectangle on a floured work surface cut into two 7-inch squares. Repeat with remaining pastry dough (to equal six 7-inch squares). Brush outer edges of each pastry square with egg wash. Place 1 apple in the center of each square bring the corners of pastry up over the apple to meet in the center and press seams. Cut leaf shapes out of excess pastry, if desired, brush with egg wash and arrange on dumplings. Chill apple dumplings until pastry dough is firm (about 30 minutes, or overnight).
6. Preheat oven to 400°F.
7. Arrange chilled apple dumplings in a large (14-by-11-inch) baking dish. Pour brown sugar cider sauce over dumplings. Bake uncovered for 15 minutes. Reduce oven temperature to 350°F and bake an additional 40 to 45 minutes, or until pastry is golden and apples are just starting to bubble.
8. Serve apple dumpling warm topped with sauce in baking dish. If desired, serve with whipped cream or vanilla ice cream.
9. Baker’s tip: place remaining walnut streusel on a small baking sheet lined with baking paper. Heat in a preheated oven at 400°F for 2 to 3 minutes or until butter is melted and bubbly. Cool streusel and serve crumbled over the top of dumplings.

In A Down Home Christmas, rising country music star Kris Trabeau goes home to Charming, Mississippi, hoping to convince his aunt to sell the family farm. Aunt Tansy’s neighbor Tory Odom and a little girl Tory knows from the community center come over to help make Jingle Bell Cookies from a secret family recipe. Baking leads to impromptu Christmas carol singing, making the shared time even sweeter. Our updated version of Jingle Bell Fruitcake Cookies are a Southern-flavored treat that might just become a tradition in your own family.

Yield: 3 dozen cookies (36 servings)
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

INGREDIENTS
½ cup unsalted butter, at room temperature
1¼ cups brown sugar, packed
1 extra-large egg
1 tablespoon dark rum (or brandy, bourbon or apple cider)
1 teaspoon vanilla extract
1¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ cup buttermilk
½ cup chopped pecans (or walnuts)
¼ cup chopped pistachios
1 cup Medjool dates, pitted, chopped (or chopped figs)
¾ cup glacé-candied red cherries, halved
½ cup dried apricots, coarsely chopped
¼ cup glacé-candied fruit mix (such as candied pineapple, citron, orange peel, red cherries)

DIRECTIONS
1. Preheat oven to 400 degrees F.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until fluffy. Beat in egg add rum and vanilla extract and mix until fully blended.
3. In another bowl, combine flour, baking soda, salt, cinnamon and nutmeg whisk to blend.
4. Alternately, add dry ingredients and buttermilk to batter and mix until blended.
5. Fold the chopped nuts and fruit into batter by hand. Chill dough 10 minutes.
6. Drop dough by rounded tablespoons or with a small ice cream scoop, about 2 inches apart, onto cookie sheets lined with baking paper.
7. Bake each cookie sheet for 8 to 9 minutes, until lightly golden.

“We’ll take a whole crab, some of your garlic shrimp, two rolls and a whole stack of napkins!” That’s how Lucas places the order at the little beachside shrimp shack when he takes Jenna out for the first time. You can create that same vacation atmosphere at home with our Shrimp Scampi recipe. Dress it up with a little thin spaghetti, as we did, or dress it down with a red checkered tablecloth and a bottle of wine on your back porch. Either way, plan your own romantic escape with this easy one-pan recipe.

Yield: 4 servings
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 60 minutes

INGREDIENTS
1-pound large shrimp, peeled and deveined, (21-25 pieces per pound), thawed if frozen
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
1 teaspoon kosher salt
½ pound thin spaghetti, uncooked
2 tablespoons extra-virgin olive oil
3 garlic cloves, thin-sliced
¼ teaspoon crushed red pepper flakes
½ cup dry white wine
2 tablespoons fresh squeezed lemon juice
4 tablespoons unsalted butter
2 cups fresh spinach leaves, trimmed, lightly packed
½ teaspoon coarse-ground black pepper
As needed, fresh lemon wedges
2 tablespoons shaved Parmesan

DIRECTIONS
1. Drain shrimp, pat dry and remove tails, if desired.
2. Combine shrimp, 1 tablespoon olive oil, minced garlic and salt in a bowl and toss to evenly coat. Refrigerate for 20 to 30 minutes.
3. While shrimp is marinating, bring a large pot of salted water to a boil. Add spaghetti and cook for 6 to 7 minutes or until cooked al dente. Drain keep warm.
4. Heat 2 tablespoons olive oil in a large skillet over medium heat add marinated shrimp and cook just until shrimp turn pink (about 2 minutes), stirring frequently. Using a slotted spoon, transfer shrimp to a bowl and reserve.
5. Add sliced garlic and crushed red pepper flakes to skillet and sauté over medium-low heat for 1 minute, stirring frequently. Add white wine and lemon juice simmer until liquid is reduced by half. Add butter and whisk over medium-low heat until butter is melted and sauce is fully blended.
6. Add spinach, black pepper and reserved shrimp to skillet sauté briefly to fully cook shrimp and wilt spinach, stirring frequently.
7. Add spaghetti to skillet and lightly toss to blend. Divide shrimp scampi evenly between 4 bowls. Garnish with fresh lemon slices and shaved Parmesan.

Aiden’s improvised brisket tacos become a house specialty at his restaurant, and he serves them to investors who might buy the place. Both he and Paige have big decisions to make about what parts of their past to hold onto…and what to leave behind. Our recipe for BBQ brisket tacos is both casual and impressive, perfect for a summer gathering you’ll always remember.

Yield: 12 brisket tacos (6 servings)
Prep Time: 20 minutes
Slow Cooker Time: 12 hours
Total Time: 12 hours plus 20 minutes

INGREDIENTS
Slow Cooker Beef Brisket:
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon liquid hickory smoke
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar, packed
2 tablespoons paprika
1½ tablespoons kosher salt
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons ground cumin
1 teaspoon coarse ground black pepper
1 (3 to 5 pound) beef brisket

Sunshine Slaw:
2 cups shredded cabbage slaw blend
1 cup thinly sliced red, yellow and orange bell pepper
½ cup thinly sliced red onion
¼ cup mayonnaise
2 tablespoons apple cider vinegar

Brisket Tacos:
12 street style (4-inch) flour tortillas, lightly grilled or heated until warm
¾ cup smoky BBQ sauce
¾ cup crumbled queso fresco
as needed, fresh lime wedges
as needed, fresh cilantro

DIRECTIONS
1. To prepare slow cooker brisket: combine olive oil, cider vinegar, liquid smoke, Worcestershire and dry seasonings in small bowl and mix to blend. Spread evenly over all sides of beef brisket.
2. Arrange rubbed brisket, fat side up, in slow cooker. Cook on low for 10 to 12 hours (based on size of brisket).
3. Preheat broiler. Carefully transfer brisket to sheet pan lined with foil (discard cooking liquid or save for another use). Heat brisket under broiler for 2 to 4 minutes, watching constantly, until surface is bubbly and golden brown and has developed a crispy “bark” on surface let meat rest for 15 minutes before slicing (or refrigerate if making ahead). Thin slice brisket as needed for tacos. Reserve remaining brisket for another meal.
4. To prepare slaw: combine all ingredients in large bowl and toss to blend.
5. To prepare each taco: layer 2 slices beef brisket in center of warm flour tortilla top with 1 tablespoon BBQ sauce, 1 tablespoon crumbled queso fresco and 2 tablespoons slaw. Garnish taco with cilantro. Serve with a fresh lime wedge.

For quick-and-easy week night taco assembly, use fully cooked smoked brisket purchased from a grocery store or BBQ restaurant in recipe.

In Love on Location, Delaney works for her best friend Wyatt at Cabins In the Pines, a rustic camping retreat. Even as the two try to save the struggling business, they aren’t always sure where friendship ends and romance begins. One thing that is definite, however, is their shared love for the blueberry-cottage cheese pancakes at the resort’s restaurant. Whether they are served with maple syrup or eaten plain, these tasty golden confections are perfect for bringing all your loved ones together at the breakfast table.

Yield: 16 pancakes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

INGREDIENTS
1 ¼ cups all-purpose flour
1/3 cup sugar
1 teaspoon baking soda
½ teaspoon kosher salt
2 large eggs, lightly beaten
1 cup low-fat cottage cheese
½ cup plain yogurt
½ cup whole milk or half & half
1-pint (about 2 cups) fresh blueberries
Butter or canola oil, as needed
Maple syrup, as needed

DIRECTIONS
1. In a medium bowl, combine flour, sugar, baking soda and salt whisk to blend.
2. In a second bowl, whisk together the eggs, cottage cheese, yogurt and milk. Add dry ingredients and stir just until blended. Fold in blueberries.
3. Heat butter or oil in a large heavy skillet or griddle over medium heat. Working in several smaller batches, spoon about 1/3 cup batter into skillet for each pancake. Cook until the surface starts to bubble around outer edges, about 3 minutes. Carefully flip pancakes and cook an additional 2 minutes, or until pancakes are golden and puff up slightly. Keep warm in a low oven. Repeat with remaining batter.
4. Serve warm cottage cheese & blueberry pancakes with maple syrup.

  • 1 cup plus 2 tbsp. buttermilk
  • 2¼ cups granulated sugar
  • 6 large eggs
  • 1 tbsp. vanilla extract
  • 1½ tsp. almond extract
  • 2¼ cups all-purpose flour
  • 1 cup almond meal flour
  • 1½ tbsp. baking powder
  • 1 tsp. kosher salt
  • 1 cup plus 2 tbsp. canola oil
  • 1 tbsp. honey
  • 1 tsp. vanilla extract
  • 1 tsp. lemon zest, fresh
  • ½ cup confectioner’s sugar
  • 4 tbsp. half and half cream

Mascarpone Crème Fraiche:

  • 3 (8-oz.) packages mascarpone, room temperature
  • 1¼ cups crème fraiche
  • 1 cup confectioner’s sugar
  • 1½ tsp. vanilla extract
  • As needed, whole strawberries
  • As needed, sliced toasted almonds
  • As needed, fresh mint sprigs

Directions:
Yield: 1 Three-Layer Cake
Prep Time: 60 minutes
Bake Time: 30 minutes
Total Time: 90 minutes

1. To prepare cakes: preheat oven to 350 degrees. Coat three 8-inch cake pans with nonstick cooking spray. Place a round of parchment paper on the bottom of each pan spray with cooking spray.

2. Using a handheld or stand mixer fitted with a paddle attachment, combine buttermilk, sugar, eggs, vanilla extract and almond extract in bowl and mix until fully blended. With a rubber spatula, scrape down sides of bowl.

3. In a large bowl, combine flour, almond flour, baking powder and salt. Add to buttermilk mixture and beat on low until fully blended. Scrape down sides of bowl.

4. Slowly add oil to buttermilk/flour mixture and beat on medium-low until fully blended.

5. Divide batter evenly between prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center of each cake comes out clean. Cool in pans for 10 minutes invert on wire rack to release cakes.

6. To prepare glaze: combine honey, vanilla extract, lemon zest, confectioner’s sugar and half and half in a bowl and whisk until smooth. Brush tops and sides of warm cakes evenly with glaze. Cool cakes completely. (If making cakes ahead, wrap tightly and freeze.)

7. To prepare mascarpone crème fraiche: combine mascarpone, crème fraiche, confectioner’s sugar and vanilla extract in a large bowl and whisk until smooth.

8. To assemble cake: place first cake on cake pedestal or serving plate. Spread about ¼ of mascarpone crème fraiche over top of cake. Top with second cake layer. Spread about ¼ of mascarpone crème fraiche over top of cake. Top with third cake layer. Spread about ¼ of mascarpone crème fraiche over top of cake. Spread remaining ¼ of mascarpone crème fraiche on sides of cake to make a light crumb coating. Using a bench scraper or cake spatula, lightly scrape top and sides of cake to remove excess mascarpone crème fraiche forming a smooth surface.

In At the Heart of Christmas, Nolan stays up late one night designing a very special ornament. Quinn brings him freshly-baked cranberry bread, because she knows it’s his favorite. Goes perfectly with either a cup of tea (Quinn’s beverage of choice) or coffee (the drink Nolan can’t live without.)

Yield: 1 loaf (12 servings)
Prep Time: 15 minutes
Bake Time: 75 minutes

INGREDIENTS
Cranberry-Walnut Bread:
1½ cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
½ teaspoon kosher salt
2 eggs, large
¾ cup buttermilk
½ cup vegetable oil
1 tablespoon fresh squeezed orange juice
½ teaspoon vanilla extract
1 cup fresh cranberries
½ cup walnut pieces, toasted
zest of 1 orange

Orange Glaze:
1 cup confectioner’s sugar
2 tablespoons milk
zest of 1 orange

DIRECTIONS
1. To prepare cranberry-walnut bread: preheat oven to 350°F. Lightly grease an 8 ½ x 4 ½-inch loaf pan.

2. Whisk together flour, sugar, baking powder and salt in a large bowl.

3. In a medium-sized bowl, lightly whisk eggs add buttermilk, oil, orange juice and vanilla extract whisk to blend. Pour over dry ingredients and mix just until combined.

4. Fold in cranberries, walnuts and orange zest. Pour batter into prepared loaf pan.

5. Bake for 60 minutes cover loosely with foil and bake an additional 10 to 15 minutes, or until a toothpick inserted in bread comes out clean. Transfer loaf pan to a rack and cool for 15 minutes. Carefully remove loaf from pan and cool completely on rack.

6. To prepare orange glaze: in a small bowl, combine confectioner’s sugar and milk and whisk until smooth. Add orange zest and whisk to blend. Drizzle orange glaze over cooled cranberry-walnut bread..

In A Timeless Christmas, Charles Whitley—a man who’s traveled forward in time from 1902—has never heard of pizza. Megan has to explain to him that it’s okay to eat it with his hands. After the first bite, he declares it’s the best thing he’s ever tasted. Charles would’ve been even more impressed by our Stuffed Crust Italian Pizza. It’s a few steps up from delivery pizza, and perfect any time.

Yield: 1 12-inch pizza (4 servings)
Prep Time: 20 minutes
Bake Time: 15 minutes

INGREDIENTS
1 (16 oz.) ball refrigerated pizza dough, at room temperature
8 mozzarella string cheese sticks, at room temperature
½ cup pizza sauce
2 cups shredded mozzarella cheese
12 slices pepperoni
½ medium-size red bell pepper, seeded and cut into ¼-inch-thick slices
8 oz. bulk Italian pork sausage, cooked, drained, crumbled
½ cup cooked bacon, 1-inch dice
2 tablespoons sliced, drained black olives
as needed, grated Parmesan cheese
as needed, chopped fresh parsley

  1. Preheat oven to 475°F. Coat a large pizza pan lightly with olive oil or cooking spray.
  2. On a lightly floured surface, roll the dough out into a 14-inch round. Transfer to pizza pan.
  3. Arrange string cheese sticks evenly in a 12-inch wide circle over dough, leaving a 1-inch border around outer edge of dough. Fold outer edges of dough over string cheese and press to seal, forming a cheese stuffed pizza crust.
  4. Spoon pizza sauce evenly over pizza dough top with shredded cheese, pepperoni slices, bell pepper rings, crumbled sausage, diced bacon and black olives.
  5. Bake for 12 to 15 minutes, or until crust is golden and cheese is bubbly. Remove from oven.
  6. Garnish pizza with grated Parmesan cheese and chopped parsley. Cut into 8 slices.

In The Christmas Company, Kate and many other people in town surprise Clark with a lavish Christmas feast. It includes every holiday treat imaginable—including sweet potato biscuits and ham. Our recipe would be a brilliant use of leftovers from your own holiday meal, and a perfect main dish for a Christmas brunch or lunch.

Yield: 10 servings
Prep Time: 15 minutes
Cook Time: 20 minutes

INGREDIENTS
Sweet Potato Biscuits:
2¼ cups flour
2 tablespoons brown sugar
2½ teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon baking soda
½ cup (1 stick) unsalted butter, cold, diced into pieces
1 cup cooked mashed sweet potatoes, chilled*
¼ cup cold buttermilk

14 to 16 ounces sliced country ham (about 2 slices)
1 tablespoon butter
as needed, honey
as needed, country Dijon mustard
as needed, blackberry preserves (or apricot preserves)
as needed, butter

DIRECTIONS
1. Preheat oven to 450°F.
2. To prepare sweet potato biscuits: combine flour, brown sugar, baking powder, salt and baking soda in a food processor bowl fitted with a steel blade and pulse to blend. Add cold butter pieces and pulse until mixture resembles coarse cornmeal.
3. Add mashed sweet potatoes and buttermilk to flour mixture and pulse just until mixture comes together and forms a dough.
4. Turn the dough out onto a floured work surface. Gently knead just until smooth pat into a circle to a thickness of ¾ to 1-inch. Using a 3-inch biscuit cutter, cut out biscuits. Arrange on a baking sheet lined with baking paper. Gather left-over dough into a ball, pat into a circle and cut out remaining biscuits (recipe makes ten 3-inch biscuits).
5. Bake for 15 minutes, or until golden brown, rotating the baking sheet halfway through baking.
6. While biscuits are baking, cut ham slices into 2 to 3-inch pieces. Melt butter in a heavy skillet over medium heat add ham pieces and cook on each side for 2 to 3 minutes, or until sizzling and golden around outer edges.
7. Split sweet potato biscuits horizontally, layer ham on bottom halves of biscuits and close with top halves. Arrange on a serving tray with choice of condiments.

* Recipe uses left-over plain unseasoned mashed sweet potatoes. Or roast a whole medium to large-size sweet potato (enough to make 1 cup of mashed sweet potato, without the skin) at 400°F for about 1 hour or until tender cool, peel off skin and roughly mash sweet potato.

In Sunrise Cabin, Paige comes across an old muffin recipe tucked away in a kitchen drawer…the very same recipe that Dylan’s grandmother used every Sunday during his childhood. You can make your own sweet memories with these autumn-inspired maple pecan muffins, finished with a buttery-rich streusel crumb topping and a simple cider glaze.

Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 17 minutes

INGREDIENTS
Streusel Topping
¼ cup all-purpose flour
¼ cup rolled oats
¼ cup brown sugar, packed
¼ teaspoon ground cinnamon
¼ teaspoon real maple extract
¼ cup cold butter, cut into pieces
½ cup chopped pecan pieces

Muffins
1¾ cups all-purpose flour
1 cup rolled oats
1 tablespoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
1 large egg, lightly beaten
¾ cup brown sugar, packed
¾ cup milk
1/3 cup canola oil
¼ cup real maple syrup
1 tablespoon real maple extract
1 cup chopped pecan pieces

Cider Glaze
1 cup apple cider
1 cup powdered sugar

DIRECTIONS
1. Preheat oven to 400°F. Line 12 muffin tins with muffin baking cups.
2. To prepare streusel topping: combine flour, oats, brown sugar, cinnamon and maple extract in bowl of food processor fitted with a steel blade. Add cold butter pieces and pulse until mixture is coarse and crumbly. Add pecan pieces and stir to blend. Reserve.
3. To prepare muffins: in a large mixing bowl, combine flour, oats, baking powder, cinnamon and salt. Whisk to blend reserve.
4. In another bowl, combine egg, brown sugar, milk, canola oil, maple syrup and maple extract whisk until blended. Add to flour mixture and stir to blend. Fold in pecans. Spoon batter into muffin cups, filling two-thirds full. Top muffin batter evenly with streusel topping.
5. Bake for 15 to 17 minutes or until a toothpick inserted in center comes out clean. Let cool in pan for 15 minutes before removing.
6. While muffins are baking, simmer apple cider in a small saucepan over medium heat for 5 minutes, or until liquid has reduced to ¼ cup. Cool. In a small bowl, combine 3 tablespoons cider syrup and powdered sugar whisk until smooth (add additional cider syrup, as needed, to adjust glaze). Drizzle cider glaze evenly over muffins.

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 30 minutes

INGREDIENTS
Pumpkin Soup
¼ cup butter
1 small yellow onion, chopped (about 1 cup)
1 garlic clove, minced
¼ cup dry white wine (optional)
3 cups chicken broth
1 (15-ounce) can pumpkin puree
1 tablespoon brown sugar
½ teaspoon kosher salt
¼ teaspoon each: black pepper, grated nutmeg, and dried thyme
1 pinch ground cayenne pepper (optional)
2 tablespoons heavy whipping cream

Parmesan Croutons
3 cups cubed French bread (½-inch cubes)
2 tablespoons melted butter
1 tablespoon grated Parmesan cheese
1 tablespoon minced parsley
1/8 teaspoon each: kosher salt and black pepper

½ cup crème fraiche*
6 slices bacon, cut into ½ inch pieces, cooked until crisp
¼ cup shaved Parmesan cheese
3 tablespoons toasted pumpkin seeds

DIRECTIONS
1. Preheat oven to 400°F.
2. To prepare pumpkin soup: melt butter in a large heavy saucepan over medium heat until butter is foamy and turns a light golden brown (about 2 minutes). Add onions and garlic saute over medium heat for 5 minutes, stirring frequently.
3. Add white wine and simmer for 2 minutes, or until liquid has reduced. Add chicken broth, pumpkin puree, brown sugar, salt, black pepper, nutmeg, thyme and cayenne pepper stir to blend. Simmer for 10 minutes or until fully heated. Remove from heat.
4. Working in several smaller batches, puree in a food processor fitted with a steel blade or blender until smooth. Return mixture to saucepan. Add heavy cream and simmer over low heat until fully heated. Taste and adjust seasoning, if needed. Keep warm.
5. To prepare Parmesan croutons: combine bread cubes and melted butter in a large bowl and toss to coat. Add Parmesan, parsley, salt and black pepper toss to blend. Transfer to baking sheet lined with parchment. Bake for 10 to 15 minutes, or until light golden brown, stirring halfway through baking. Set aside.
6. To serve: ladle soup into bowls. Top each with a drizzle of crème fraiche, Parmesan croutons, crisp bacon pieces, shaved Parmesan cheese and toasted pumpkin seeds.

*If you’d like to make your own crème fraiche, simply put 1 cup whipping cream into a glass bowl and add 2 T. buttermilk. Cover and let stand at room temperature for 8-24 hours. Refrigerate any unused portion for up to two weeks.

Poppy hasn’t quite discovered what she wants to do with her life—that is, until she takes a temporary job as nanny to Zoe and Zach right before Halloween. Their dad, Ryan, is launching a “Food With Friends” app and working around the clock to please a major investor. When his business associate, Abigail, unexpectedly shows up while Ryan, his kids and Poppy are playing football in the yard, Ryan invites Abigail to dinner. “We’re making pumpkin pasta, pumpkin soup, pumpkin pie. Pretty much anything pumpkin!” says Ryan. Poppy graciously serves a savory pumpkin soup—this version is topped with buttery-crisp croutons, shredded cheese, toasted pumpkin seeds and a drizzle of crème fraiche. Make it for your own family and discover the warmth of a lovely October night!

In A Country Wedding, Bradley and Sarah stop at the Milltown Family Diner for lunch. “We will have two Bradley Sutton Sandwiches,” says Sarah. This hearty grilled steak sandwich with white cheddar, onions, and horseradish mayo would be a hit on any menu.

Yield: 2 sandwiches
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Horseradish Mayonnaise:
¼ cup mayonnaise
1 teaspoon horseradish sauce
¼ teaspoon garlic and pepper seasoning

Caramelized Onions:
1 tablespoon olive oil
1 yellow onion, cut length-wise into ¼-inch slices
¼ teaspoon each: kosher salt and black pepper

1 (1½-inch thick) boneless ribeye steak, room temperature
as needed, kosher salt and black pepper
1 tablespoon olive oil
2 tablespoons unsalted butter, room temperature
2 crusty sandwich rolls (sourdough, Kaiser or onion rolls), warm
1 cup spring mix salad greens
¼ cup white sharp Cheddar cheese, shredded

DIRECTIONS
1. To prepare horseradish mayonnaise: combine mayonnaise, horseradish and garlic pepper in small bowl and stir to blend. Taste and adjust seasoning, if desired.
2. To prepare caramelized onions: heat oil in a large skillet over medium heat add onions, salt and black pepper. Cook for 2 to 3 minutes, stirring frequently, or until onions are wilted. Reduce heat to medium-low and cook for 15 to 20 minutes, stirring frequently, or until onions are golden and lightly caramelized.
3. Meanwhile, heat a cast iron skillet over high heat until very hot (about 5 minutes). Remove excess moisture on steak with paper towels season steak generously with salt and black pepper. Add oil to hot skillet heat until just beginning to smoke. Carefully add steak and cook over high heat for 3 to 4 minutes, or until a golden-brown crust forms. Turn steak over and cook an additional 2 minutes.
4. Reduce heat to medium add butter. Carefully tilt skillet slightly and spoon foamy butter over steak for 2 to 3 minutes, or to desired doneness. Transfer steak to a plate cover loosely with foil and let rest for 5 minutes. Thinly slice steak against the grain.
5. To assemble sandwiches: Spread horseradish mayonnaise over cuts sides of rolls. Arrange lettuce on bottom halves of rolls top each evenly with sliced steak, shredded Cheddar cheese and 1 tablespoon caramelized onions. Close with top halves of rolls.

“Bradley Sutton” Cowboy Steak Sandwich
Bradley Sutton grew up in a small town but was still surprised to see his fame recognized in the form of a sandwich! Went he and Sarah went into town to taking care of his country wedding plans, they stopped at the Milltown Family Diner for lunch. “We will have two Bradley Sutton Sandwiches,” says Sarah, with a grin. Like the famous country western music star for whom the sandwich is named, this hearty grilled steak sandwich, with plenty of white Cheddar, caramelized onions, and horseradish mayo, is sure to be a big hit at your house, too.


Our Vegan Recipes

Discover a wide selection of delicious vegan recipes with your favourite Violife products. Select one that suits your mood by using the filters below.

You don’t have to be vegan to enjoy these delicious recipes. You might want to add more veggies into your diet, or perhaps you’re looking to reduce your meat intake. Whatever your reasons, at Violife we have put together a wide variety of plant based recipes with your favourite products. They are simple and easy to make and most of all they are for everyone to enjoy - vegans, vegetarians and the whole family!

From crispy salads, juicy veggie burgers and simple veggie sandwiches to Christmas trifles and party popsicles there is a huge collection of sweet and savory vegan recipes to choose from for every occasion. Bon Appétit!

Our recipe section is constantly updated with fresh ideas from our Violife Chefs team so check back soon!


What to serve with Minestrone Soup

The nice thing about Minestrone Soup is that it comes fully loaded with plenty of vegetables (not just the chopped fresh vegetables, but also the canned tomato and onion counts towards your daily veg intake!) plus starch (beans, pasta, potato).

So it’s a complete meal in a bowl that’s hearty, satisfying, and keeps you full. And pretty healthy too, if you opt for lean bacon!

But nobody says no to crusty bread for dunking – especially if it’s warm and slathered in butter. Try this crusty Artisan Bread (pretty sure it’s officially the world’s easiest yeast bread recipe). And if you’re out of yeast, try this no yeast Sandwich Bread, Irish Soda Bread or Flatbread – all easy, all terrific! – Nagi x

Breads to serve with Minestrone Soup