Recipes for "holiday recipes"

Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch square baking pan.

Make the cornbread: Combine cornbread mix, milk, and egg in a small bowl; stir until well blended. Pour batter into the prepared baking pan.

Bake in the preheated oven until golden brown, 15 to 19 minutes. Remove from the oven and let cool. Lower the oven temperature to 325 degrees F (165 degrees C).

While the cornbread is cooking, make the dressing: Melt butter in a large skillet over medium heat. Cook onions, celery, and bell pepper in the melted butter until tender but not brown. Remove from the heat; do not drain.

At the same time, cook sausage in another large skillet over medium-high heat until evenly browned. Remove from the heat.

Crumble cooled cornbread into a food processor. Add bread pieces and pulse until crumbly. Transfer mixture to a large bowl.

Add sage, thyme, poultry seasoning, salt, and pepper to the cornbread mixture. Mix in parsley, cooked vegetables, and sausage with pan drippings. Stir in chicken stock and eggs; it will be a bit mushy.

Grease a 9x13-inch baking pan and fill with cornbread dressing.

Bake in the preheated oven for 1 hour.

Combine sugar, cranberry juice, pineapple juice, and almond extract in a large container, mix together and refrigerate until chilled.

To serve, pour juice mixture into a punch bowl. Stir in ginger ale.

Place the sugar, butter, vanilla, baking powder, and salt in the bowl of stand mixer fitted with a paddle attachment. Beat the ingredients together until the batter is creamy, light in color, and clings to the side of the bowl, about 2 minutes on medium speed.

Scrape down the side of the bowl and add the egg. Mix until incorporated.

Add the flour and mix it into the dough on low speed until no more streaks of flour remain.

Scrape the dough out onto a clean surface and divide in half. Set one half aside. Place the other half back in the bowl, and add the red food coloring and raspberry extract. Mix until incorporated and uniform in color.

Divide each half of the dough in half again – you should have 4 balls of dough, two plain and two raspberry. Roughly shape each ball into a square or rectangle, and tightly wrap each square in plastic wrap.

Chill for at least 30 minutes, or up to a day, to let the dough firm.

Remove one piece of dough, unwrap it, and place on a piece of wax paper or parchment paper. Place another piece of wax paper or parchment paper on top, and roll the dough into a 6 x 12 rectangle. If the dough is too hard to roll out, let it soften for a few minutes until it's easier to roll.

As you roll the dough, occasionally flip it over. If the parchment paper has become wrinkled, unpeel it from the dough and reapply (so you don't get wrinkles in your dough).

When done, transfer the rolled-out dough to a baking sheet, still sandwiched between sheets of paper. Repeat with the remaining 3 pieces of dough, stacking the sheets of dough on top of each other on the baking sheet.

Once all four pieces of dough are rolled out, place the cookie sheet with the dough in the freezer for 15 minutes. The dough should be firm, but not frozen through.

Remove one of the sheets of vanilla dough and one of the sheets of raspberry dough from the freezer. Peel back the top paper on both.

Carefully flip the raspberry dough onto the vanilla dough so they are sandwiched together (vanilla on bottom, raspberry on top – the colors are reversed in the photos below, but they'll give you the general idea!). Peel away the remaining paper from the raspberry dough.

Trim the edges so the two sheets of dough line up. Carefully roll the dough from the long edge to make a 12-inch long log of dough, peeling away the bottom layer of parchment as you go.

Repeat this sandwiching and rolling process, but this time put the raspberry layer on the bottom so that when you roll the dough, the raspberry dough is on the outside.

Wrap each log of dough tightly in the parchment paper or plastic wrap. Chill in the fridge for 2 hours or overnight. (Or freeze for up to a month.)

Line a baking sheet with a piece of parchment paper or silicon baking mat.

Remove the chilled dough from the fridge. The bottom of the dough will be slightly flat from where it was resting in the fridge. To smooth this out, gently roll the log against the counter with your hands until the edges are smooth again.

Slice the dough into slice 1/4- to 1/2-inch thick. Place them the baking sheet about an inch apart.

or until the cookies start to brown ever so slightly on the edges.

Transfer baked cookies to a wire rack to cool. Repeat with slicing and baking the remaining dough. Store in an airtight container for up to 3 days.

Did you love the recipe? Give us some stars and leave a comment below!

1. Preheat the oven to 325° F. Line a baking sheet with parchment paper. Dump the pretzels and nuts onto the pan.

2. In a bowl, mix the butter, Worcestershire, dijon, onion powder, garlic powder, lemon pepper, dill, cayenne and black pepper. Pour the butter over the pretzels and toss to coat.

3. Bake for 30-40 minutes, tossing 2 to 3 times throughout baking, until toasted all over.

4. Serve warm or at room temperature. These will keep about a week!