I was looking for cute holiday ideas and came across this. Easy way to make mistletoe look snazzy :) Also a good way to use up extra cranberries.
Author: Loves2Teach
You want to make these. Oh, do you want to make these.
This is from Good Taste Christmas magazine - I thought it sounded lovely for a different stuffing. This can be used to either "stuff" your turkey or bake seperately. If you try it let me know what you...
Author: Annetty
A wonderful snack--for parties or a treat for the family--give as gifts. You will love these and they keep real good.
Author: ann hugo
Author: Ruth Cousineau
Author: Gabrielle Hamilton
Old fashioned glazed ham gets its name from an old fashioned cocktail. This is not an old style glazed ham recipe at all! Whisky lovers, you will love this one.
Author: Sara McCleary
Using honey and soya yoghurt makes these blondies super sticky in the centre. Make them vegan by changing the honey to maple syrup
Author: Anna Jones
This is a quick, easy way to saute asparagus. The dish has a light flavor and makes a great accompaniment to Italian meals. I make this year-round, but we especially enjoy it at Thanksgiving
Creamy, rich and packed with spices, this traybake is fresh, flavoursome and super-comforting. Simply whack it in the middle of the table and let your guests help themselves, and serve with clove-spiked...
Author: Jamie Oliver
I created this recipe two years ago, and have used it every time I make a turkey. It's a big hit with the family. The perfect combination of sweet and salty. Enjoy!!!
Author: Mama Delilah
Christmas in a glass. You can use virtually any type of juice for jelly but clementines are delicious this time of year.
Author: Jamie Oliver
Pears, a fall fruit, take center stage in this rustic crostata.
Author: Mary Carter
This is a great way of making your own mincemeat. It works whether you are making a couple of big jars to use in your kitchen for your own Christmas baking, or making up smaller jars to give to others....
Author: Craig
Drunken Apple/Pumpkin Pie recipe
Author: John Barricelli