Welcoming December with Christmas recipes

We made it through Thanksgiving only to move toward another big holiday with lots of friends and family gatherings. It is a time to remember to be kind to others and do good deeds. It has been another rough year for many, and simple gestures of kindness could really make someone’s day. I challenge each of you to do something nice for neighbors and strangers alike. It could be something as simple as holding a door open or carrying something for someone else. It could be shoveling a neighbor’s drive or dropping off some cookies and a card for a shut in. Let our kindness shine and brighten the world, making this one of the best holiday seasons. Reindeer Food

Prep: 20 mins

Additional: 30 mins Total: 50 mins Servings: 24 Ingredients:

1 (20 ounce) package miniature pretzels

1 (17.5 ounce) package crispy corn cereal squares (such as Corn Chex®)

1 (16 ounce) jar salted dry-roasted peanuts

1 (14 ounce) package candy-coated milk chocolate pieces (such as M&M’S®)

24 ounces white chocolate, chopped Directions:

Cover a large area of counter space with waxed paper and tape it down.

Mix pretzels, corn cereal squares, peanuts, and candycoated milk chocolate pieces together in a large bowl. Melt white chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Pour melted white chocolate over pretzel mixture; stir to evenly coat. Quickly transfer mixture to the prepared waxed paper and spread in a thin layer; cool completely. Break into pieces and store in an airtight container.

Holiday Roll Ups Active: 10 mins Total: 1 hr. 10 mins (includes chilling time)

Makes about 35 roll ups

Ingredients: 2 packages cream cheese, softened

1 package ranch dressing mix

Freshly black pepper

5 flour tortillas ½ cup finely diced green bell peppers

½ cup finely diced red bell peppers

2 green onions, sliced

Directions:

ground

Mix cream cheese, ranch dressing mix, and the black pepper together thoroughly. Spread the mixture on the tortillas, and then sprinkle over the diced bell peppers and green onions. Roll up tightly, wrap in plastic wrap and refrigerate until party time (for at least 1 hour). Slice into small wheels and serve.

the

Christmas

Salad

Prep: 20 mins

Cook: 25 mins T o t a l : 45 mins

Makes 4 servings Ingredients: Nonstick cooking spray

2 tablespoons maple syrup

2 tablespoons brown sugar

2 tablespoons apple cider

1 pound ham steak, fully cooked, large dice

½ pound bow tie

Cobb pasta, cooked

3 tablespoons minced sweet gherkins Bibb lettuce

½ cup sliced red onion

1 cup small, diced Gouda

Marinated Green Beans, recipe follows

3 tablespoons chopped fresh parsley leaves

Vinaigrette, recipe follows

Marinated

Beans:

1-pound green beans, trimmed, cut in thirds

1 teaspoon minced garlic

1 teaspoon pepper flakes

2 teaspoons extravirgin olive oil

1 teaspoon white wine vinegar

Pinch salt

Pinch cracked black pepper

Vinaigrette: 2 tablespoons Dijon mustard

1 tablespoon sherry vinegar

¼ cup olive oil 1 shallot, small dice 1 tablespoon chopped fresh thyme leaves

Pinch salt

Pinch cracked black pepper

Directions:

Preheat the oven to 350 degrees F. Spray a sheet tray with nonstick spray. In a medium-sized bowl, whisk together the maple syrup, brown sugar, and apple cider. Add the ham and mix well. Put the ham mixture on a sheet tray and bake until warmed through and the ham develops color, about 20 to 25 minutes. Remove from the oven and set aside. Add the pasta, gherkins, and parsley to the bowl with the vinaigrette and stir to coat. Line a large serving bowl with Bibb lettuce and add the pasta. Arrange the red onions, Gouda, marinated green beans, and cooked ham in rows on top of the pasta. Serve.

Marinated Green Beans:

Bring a large stockpot of salted water to a boil over medium heat. Add the

Green

red green beans and cook until bright green and tender, about 2 to 3 minutes. Drain the green beans and shock them in an ice bath.

In a medium-sized bowl, mix together the garlic, red pepper flakes, oil, vinegar, salt, and pepper. Drain the green beans from the ice water and toss them in the marinade until well coated. Set aside. Vinaigrette:

In a large bowl, mix together mustard, vinegar, olive oil, shallot, thyme, salt, and pepper.

Minty Christmas Tree Cutout Cookies

Active: 1 hr. 10 mins. Total: 7 hrs. (includes chilling, resting, freezing, and cooling times)

Makes 4 cookies

Ingredients: Cookies:

2 cups plus 2 tablespoons allpurpose flour, plus more for dusting (see Cook’s Note)

1/8 teaspoon baking soda

1/8 teaspoon fine salt

1 teaspoon pure mint or peppermint extract

1 teaspoon vanilla extract

1 large egg

1 ½ sticks (12 tablespoons) unsalted butter, at room temperature

½ cup granulated sugar

¼ cup confectioners’ sugar

Green Royal Icing: 8 ounces (about 1 2/3 cups) confectioners’ sugar

¼ cup meringue powder

2 tablespoons green food coloring

20 drops red food coloring

Decorating:

48 mini nonpareilcovered chocolate candies

White nonpareils, for sprinkling

Special equipment: a 2-inch Christmas tree cookie cutter and a piping bag with a 1/16-inch tip, optional

dozen

pure