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Easy to make gluten free sugar cookies! Prep time: 20 minutes Inactive time: 1 to 2 hours Baking time: 8 to 12 minutes Yield varies by size of cookie Gluten/Soy/Free and Ovo-lacto vegetarian Sugar cookies! Better yet: Gluten Free sugar cookies! It is not the holidays until the aroma of freshly baked sugar cookies fills the house, bringing all those memories of holidays past to life. These cookies are delicious, soft, and actually have a wonderful texture...just like a regular sugar cookie. I really love them. You can flavor or decorate them as you wish. I have made them with different flavors (orange, almond or Mexican vanilla), topped them with maraschino cherries (pictured) or glazed them with icing... and even made them just plain with not toppings at all and every time they have been a success. This particular recipe calls for pure almond extract, but if that is not your thing, you can skip it. My mother-in-law once made these cookies for me. I loved them so much that I asked her for her recipe. I don't know where she got the recipe from or who the creator of it is, but whoever you are: Thank you! What is the flavor profile? It will depend on the flavoring you add to the cookie dough. What will I need to make these cookies? Gluten free flour, unsalted butter, milk, vanilla, one egg, sugar, almond extract (optional), and salt. What else will I need to make these cookies? A mixing bowl, a mixer or hand mixer, measuring cups and spoons, parchment paper, a rolling pin, baking trays, cookie cutters, a spatula, and a cooling rack. What kind of gluten free flour do I need? You will need a gluten free flour with xanthan gum included in the blend. I made two batches using two different gluten free flour blends: Bob's Red Mill Gluten Free 1 to 1 Baking Flour and Pillsbury Gluten Free All Purpose Flour Blend. Both contained Xanthan Gum. However... I notice I got best results with Pillsbury Gluten Free All Purpose Flour Blend. The cookie texture was better: soft in the inside with a bit of crunch in the outside while holding its shape. Where can I find Gluten Free Flour Blends? You can find it at Walmart, Whole Foods, Amazon, Asda, Tesco... or at your local specialty store. Can I make substitutions? You can substitute the vanilla with vanilla extract. Can I make additions? Yes. You can add any of the following: orange zest or orange extract, almond extract, dried fruit, chocolate kisses, white chocolate, icing, etc... Make these cookies your own! INGREDIENTS 2 cups of Pillsbury Gluten Free All Purpose Flour Blend 8 tablespoons (4 oz) of unsalted butter, softened 2 tablespoons of milk 1 teaspoon of pure vanilla 1 cup of refined sugar 1 1/2 teaspoons of almond extract (optional) 1/4 teaspoon of salt 1 egg Method Cream the butter and sugar in a large mixing bowl. Add the milk, almond extract (optional), vanilla, salt, and egg. Mix well. Slowly add the flour while mixing a low speed until it clumps together. Use your hands to knead the dough until you form a ball. Lay out some parchment paper. Place the ball on it and make a cylinder with the dough. Wrap it with the parchment paper and place it in the fridge for at least 1 hour. Remove the dough from the refrigerator and let it rest for about 10 minutes. Preheat the oven to 340º F / 170º C. Line the baking trays with parchment paper. Cut two extra pieces of parchment paper about 12 inches long each. Split the cookie dough into two halves. Work on one half at a time. Place one half between two pieces of parchment paper and roll it out until it is 1/4 inch thick. Use the cookie cutters of your choice and cut as many cookies as possible. Carefully transfer the cookies to the baking trays lined up with parchment paper. Whatever dough is left, knead it together and roll it out again. Repeat step 10 until all the dough has been utilized. Bake the cookies in the oven's middle middle rack for 8 to 12 minutes. Each oven is different so keep an eye on the cookies. Once they start to brown on the edges, take them out of the oven. Using a flat spatula carefully transfer the cookies onto a cooling rack and allow them to fully cool down before decorating them as you wish. The cookies will be soft at first and will become harder as they cool down. Enjoy!!! Printable Recipe (PDF) below:

Sweet Red Wine with Apple Cider, Aromatics, and Spices: The perfect libation for your Holiday Celebrations! Prep time: less than 10 minutes Cooking time 30 to 60 minutes Yields 6 to 8 servings Gluten/Dairy/Soy Free Mulled Wine, aka Spiced Wine, is the perfect libation for the Holidays and cold winter months. It is delicious, aromatic, and full of flavor. It warms you from the inside out. It is the Holidays in a glass! This particular recipe for mulled wine is very easy to make. Put it in the slow cooker and let develop its deep flavors without having to do anything else! All you will need is sweet red wine, apple cider, spices, and fresh fruit. Simple yet so satisfying! Happy Holidays, folks! What is the flavor profile? Semi-sweet with aromatic notes and hints of spices. What will I need to make this? Sweet red wine or Burgundy wine, apple cider, brown sugar, star anise, whole cloves, cinnamon sticks, and oranges. Brandy (optional). What else will I need? A cutting board, a knife, measuring cups, and either a slow cooker (crockpot) or a medium sized saucepan with a lid. Can I make substitutions or additions? Yes...You can use honey or agave instead of brown sugar. After simmering for hours, you can add 1 cup of your favorite brandy if you wish. Any Tips for making the Mulled Wine? Yes. Make a Bouquet Garni with all the spices and aromatics inside. Once done, just remove and discard it. What is Mulled Wine? Mulled wine, also known as spiced wine, is a beverage usually made with red wine along with various mulling spices and sometimes raisins. It is served hot or warm and is alcoholic, although there are non-alcoholic versions of it. It is a traditional drink during winter, especially around Christmas. It is served at Christmas markets in Europe. What are the origins of Mulled Wine? Wine was first recorded as spiced and heated in Rome during the 2nd century. The Romans travelled across Europe, conquering much of it and trading with the rest. The legions brought wine and viticulture with them up to the Rhine and Danube rivers and to the Scottish border, along with their recipes. The Forme of Cury, a medieval English cookery book from 1390, which mentioned mulled wine, says: "Pur fait Ypocras ..." grinding together cinnamon, ginger, galangal, cloves, long pepper, nutmeg, marjoram, cardamom, and grains of paradise ("spykenard de Spayn", rosemary may be substituted). This is mixed with red wine and sugar (form and quantity unstated) INGREDIENTS 4 cups of sweet red wine or burgundy wine 4 cups of apple cider 1/4 cup of brown sugar 4 star anise 10 whole cloves 4 cinnamon sticks the peel of an orange 1 orange, sliced extra star anise, cloves, and cinnamon sticks for garnishing 1 cup of brandy, optional Method Combine the wine, apple cider, brown sugar, 4 star anise, 10 whole cloves, 4 cinnamon sticks, and the peel of an orange in a large slow cooker (crockpot) or saucepan. Cover and simmer on the lowest setting as possible for 30 to 60minutes. The longer it cooks the more deep the flavor but make sure it doesn’t come to a boil so the alcohol does burn off. Serve hot and garnish with orange slices, star anise, cloves, and cinnamon sticks. You can add 1 cup of brandy (optional) before serving. Enjoy!!! Printable Recipe (PDF) below:

Delicious and easy to make roasted chicken with Mediterranean flavors! Prep time: less than 10 minutes Cooking time: 110 minutes Serves 2 to 4 people Gluten/Dairy/Soy Free This is another Sunday favorite at our home. It really is delicious and simple: just lemons, a few herbs and spices, and olive oil! It is perfect for small Sunday dinners consisting of 2 or 4 people. Who doesn't like a good roasted chicken? This one is juicy, tender, and has lots and lots of fresh flavors from the Mediterranean. The garlic, herbs, and lemons all come together to deliver a succulent and memorable dish that is bound to be the centerpiece at any dinner! What is the flavor profile? Herbaceous, peppery, and aromatic with citrus notes. What will I need to make this? A whole chicken, oregano, thyme, rosemary, smoked paprika or hot Hungarian paprika, black pepper, sea salt, 3 lemons, 1 head of garlic, olive oil. What else will I need to make this? A small container to mix the herbs and seasonings, a roasting pan or baking dish, a cutting bard, a knife, measuring spoons, and aluminum foil. INGREDIENTS A whole chicken 1 tablespoon of oregano 1 tablespoon of thyme 1/2 tablespoon of rosemary 1 teaspoon of smoked paprika or hot Hungarian Paprika 1 tablespoon of black pepper 1 1/2 tablespoon of sea salt 1 large garlic head, halved 1 lemon, halved Extra Virgin Olive Oil 2 lemons, quartered Method Preheat the oven to 350° F / 170° C. Pat chicken dry with a paper towel. Doing this will guarantee a crispier skin. Remove the innards and save for future gravies or stock. Set chicken aside. In a container mix the oregano, thyme, rosemary, paprika, black pepper, and salt. Rub some olive oil inside the chicken cavity. Using your hand or a spoon, rub 1 tablespoon of the dry ingredients inside the chicken cavity. Slice garlic head and lemon in half and insert in the chicken cavity. Rub the chicken with olive oil. Apply 2 tablespoons the remaining dry rub all over the chicken. Bake uncovered for 110 minutes or until the chicken reaches an internal temperature of 165° F / 75° C. Remove from oven and cover with aluminum foil. Let it rest for 10 minutes before carving. Serve with lemon wedges. Enjoy!!! Printable Recipe (PDF) below:

Poached pears in sweet red wine reduction with aromatics and spices. A classic Holiday treat! Prep time: 10 minutes Cooking time: approximately 60 minutes Inactive time: 2 to 24 hours Yields 4 to 6 servings Gluten/Soy/Dairy Free This is a delicious and easy to make dessert that will truly impress everyone! It looks luxurious, decadent, and complex. It will make people think you are a culinary powerhouse to be reckoned with and leave them all satisfied. The combination of fresh fruit, sweet red wine, spices and aromatics makes this a very delicate yet impactful experience. And above all...it brings all the flavors and scents of the Holidays to the dinner table. What is the flavor profile? Robust, sweet, floral, aromatic, and fruity with citrus notes. What ingredients will I need? Four to six firm pears, sweet red wine or Burgundy wine, sugar, star anise, whole cloves, cinnamon sticks, and orange juice. What else will I need to make this? A saucepan, a vegetable peeler, measuring cups, and a wooden spoon or non-reactive spoon. What is Star Anise? A spice commonly called star anise, staranise, star anise seed, star aniseed, Chinese star anise, or badian that closely resembles anise in flavor is obtained from the star-shaped pericarps of the fruit of I. verum which are harvested just before ripening. Star anise oil is a highly fragrant oil used in cooking, perfumery, soaps, toothpastes, mouthwashes, and skin creams. About 90% of the world's star anise crop is used for extraction of shikimic acid, a chemical intermediate used in the synthesis of oseltamivir (Tamiflu). What are Cloves? Cloves are the aromatic flowerbuds of a tree in the family Myrtaceae, Syzygium aromaticum. They are native to the Maluku Islands (or Moluccas) in Indonesia, and are commonly used as a spice. Cloves are available throughout the year owing to different harvest seasons in different countries. What is Cinnamon? Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snackfoods, tea and traditional foods. The aroma and flavour of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents including eugenol. Cinnamon is the name for several species of trees and the commercial spice products that some of them produce. All are members of the genus Cinnamomum in the family Lauraceae. Only a few Cinnamomum species are grown commercially for spice. Cinnamomum verum is sometimes considered to be "true cinnamon", but most cinnamon in international commerce is derived from the related species Cinnamomum cassia, also referred to as "cassia". In 2018, Indonesia and China produced 70% of the world's supply of cinnamon, Indonesia producing nearly 40% and China 30%. Ingredients 4 to 6 pears, peeled 6 cups of sweet red wine or Burgundy wine 1/4 cup of sugar 3 star anise 8 whole cloves 1 stick of cinnamon 1/4 cup of freshly squeezed orange juice Method Add the wine, sugar, star anise, cloves, cinnamon, and orange juice to a saucepan. Mix well. Bring to a boil and then reduce temperature to low and simmer. To create a flat surface for the pears to stand upright, cut the bottom of each pear. Place the peeled pears standing upright in the center. Make sure the liquid almost fully covers the pears. Simmer at least for 45 to 60 minutes. The longer you simmer the pears the darker they will get and more flavor will develop. Once the time has elapsed, remove from heat and allow the pears to cool down before serving. Serve cold with some of the beautiful red wine reduction. Enjoy!!! Printable Recipe (PDF) below:

Delicious and easy to make creamy baked potato and cheeses mash. Perfect for any meal! Prep time: 20 minutes Cooking time: 45 minutes Serves 4 to 6 people Gluten/Soy Free and Lacto/Ovo Vegetarian Easy to make and delicious! No frills or fuss. This recipe is a straight to the point one created to save you time and energy during the holidays. The best part? You can prep the night before and just put it in the oven 30 minutes before dinnertime! What makes this baked potato mash so creamy? The combination of cream, butter, cream cheese, Italian cheeses. This is not a "I'm watching my calories" side dish... This is a "I'm going to truly enjoy this" kind of dish. Just forget about calories and reward yourself. What is the flavor profile? Savory and creamy. What ingredients will I need to make this? Golden potatoes, unsalted butter, cream cheese, eggs, cream, Italian Cheeses mix (Asiago, Romano, Parmesano), salt, pepper, grated Romano cheese, and dried parsley. What else will I need to make this? A large pot to cook the potatoes, a baking dish, a cutting board, measuring cups and spoons, a potato masher, a whisk or fork, and a potato peeler. Can I make substitutions? Yes. Instead of the Italian Cheeses Mix, you can use any kind of cheese you like. INGREDIENTS 3 pounds of golden potatoes, peeled and cubed 8 ounces of unsalted butter, softened 8 ounces of cream cheese, softened 4 whole eggs, whisked 1 cup of cream 1 cup of Italian cheeses mix (Asiago, Romano, Parmesano) salt & pepper to taste 1/4 cup of grated Romano cheese 1 teaspoon of parsley flakes Method Wash, peel, and cut all potatoes into small cubes. Add the cubed potatoes to a pot with cold water (about 6 cups of water), and 1 teaspoon of salt. Cook potatoes until soft to touch. Remove from heat and drain water. Preheat oven to 350ºF. Using a potato masher or a fork, mash the potatoes. Once mashed, add the cream, butter, cream cheese, a pinch of salt, a pinch of pepper, the Italian cheeses mix, parsley flakes, and whisked eggs. Incorporate well. Transfer mixture to a greased baking dish. Top with the grated Romano cheese. Bake uncovered for 25 minutes. Once the time has elapsed, remove from oven and serve hot. Enjoy!!! Printable Recipe (pdf) below:

A delicious and easy to make roasted ham with maple syrup brown sugar and an orange ginger sauce. Prep time: 10 minutes Cooking time: varies from 2 to 4 hours Yield: varies from 10 to 25 people Dairy/Gluten/Soy free "Delicious"... "Outstanding"... "Beautiful". These are some of the words used to described this delectable holiday table centerpiece. It is truly a no-fuss recipe that will leave everyone asking for more! With the Holidays approaching, the last thing one needs is complicated recipes that required a lot of time and attention. This is one of those put in the oven, or slow cooker, and forget until it is ready recipes. A true time saver. You won't need more than 6 ingredients to make this ham. Once it is done, you can present it anyway you wish: sliced or as shown in the picture above (I used Maraschino cherries, oranges, cranberries, and Rosemary for a traditional presentation). Unlike traditional glazed hams, I only roast the ham with a coat of mixed brown sugar and real Canadian Maple, and whole cloves. Then I prepare an orange maple and ginger sauce to serve the ham with. Simple yet delicious. What is the flavor profile? Savory with sweet notes. What ingredients will I need to make this? A store-bought fully cooked bone-in-ham, fresh orange juice, Canadian Maple Syrup, dark brown sugar, whole cloves, and ginger powder. Can I make substitutions? Yes. You can use any real maple syrup you can find. Do not use maple syrups that have been flavored. You can also use store-bought orange juice. What else will I need to make this? A cutting board, a sharp knife, a roasting pan or large baking dish, measuring cups and spoons, a saucepan, and aluminum foil. Are all store-bough precooked bone-in-hams gluten free? No. You must read the labels. Gluten Free pre-cooked bone-in-hams will be labeled as so. Please read the labels.I cannot emphasize this more. I used Smithfield Precooked Bone-in-ham, which I found at my local Walmart store and it is sold seasonally. I actually only paid about US$20.00 for a 11 lbs bone-in-ham. Why use a precooked bone-in-ham? To be honest, it is very difficult to find uncooked bone-in-ham in the United States... unless you have a butcher. Also, it saves time when it is already cured and precooked. All you have to do is score it, add your toppings, and heat it up. What is Maple Syrup? Maple syrup is a syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also be made from other maple species. In cold climates, these trees store starch in their trunks and roots before winter; the starch is then converted to sugar that rises in the sap in late winter and early spring. Maple trees are tapped by drilling holes into their trunks and collecting the sap, which is processed by heating to evaporate much of the water, leaving the concentrated syrup. Most trees can produce 20 to 60 litres (5 to 15 US gallons) of sap per season. Maple syrup was first made and used by the indigenous peoples of North America, and the practice was adopted by European settlers, who gradually refined production methods. Technological improvements in the 1970s further refined syrup processing. The Canadian province of Quebec is by far the largest producer, responsible for 70 percent of the world's output; Canadian exports of maple syrup in 2016 were C$487 million (about US$360 million), with Quebec accounting for some 90 percent of this total. Maple syrup is graded according to the Canada, United States, or Vermont scales based on its density and translucency. Sucrose is the most prevalent sugar in maple syrup. In Canada, syrups must be made exclusively from maple sap to qualify as maple syrup and must also be at least 66 percent sugar.In the United States, a syrup must be made almost entirely from maple sap to be labelled as "maple", though states such as Vermont and New York have more restrictive definitions. Maple syrup is often used as a condiment for pancakes, waffles, French toast, oatmeal or porridge. It is also used as an ingredient in baking and as a sweetener or flavouring agent. Culinary experts have praised its unique flavour, although the chemistry responsible is not fully understood. What is a Christmas Ham? A Christmas ham or Yule ham is a ham often served for Christmas dinner in northern Europe and the Anglosphere. The style of preparation varies widely by place and time. It is said that the tradition of eating ham evolved from the Pagan ritual of sacrificing a wild boar to the Norse god Freyr during harvest festivals. The Christian adoption of this tradition stems from St Stephen's Day. What is Christmas? Christmas (or the Feast of the Nativity) is an annual festival commemorating the birth of Jesus Christ, observed primarily on December 25 as a religious and cultural celebration among billions of people around the world. A feast central to the Christian liturgical year, it is preceded by the season of Advent or the Nativity Fast and initiates the season of Christmastide, which historically in the West lasts twelve days and culminates on Twelfth Night; in some traditions, Christmastide includes an octave. Is Christmas a religious holiday only? Christmas Day is a public holiday in many of the world's nations, is celebrated religiously by a majority of Christians, as well as culturally by many non-Christians, and forms an integral part of the holiday season centered around it. What are some of the known Christmas customs and traditions? The celebratory customs associated in various countries with Christmas have a mix of pre-Christian, Christian, and secular themes and origins. Popular modern customs of the holiday include gift giving; completing an Advent calendar or Advent wreath; Christmas music and caroling; viewing a Nativity play; an exchange of Christmas cards; church services; a special meal; and the display of various Christmas decorations, including Christmas trees, Christmas lights, nativity scenes, garlands, wreaths, mistletoe, and holly. In addition, several closely related and often interchangeable figures, known as Santa Claus, Father Christmas, Saint Nicholas, and Christkind, are associated with bringing gifts to children during the Christmas season and have their own body of traditions and lore. Because gift-giving and many other aspects of the Christmas festival involve heightened economic activity, the holiday has become a significant event and a key sales period for retailers and businesses. The economic impact of Christmas has grown steadily over the past few centuries in many regions of the world. RECIPE INGREDIENTS A large 10 to 14 pounds Bone in Ham 1 cup of real Canadian maple syrup 1.5 cups of dark brown sugar whole cloves Sauce 1.5 to 3 cups of freshly squeezed orange juice 1/2 cup of Canadian maple syrup 1/2 cup of dark Brown Sugar 1.5 teaspoons of ginger powder Method Preheat oven to 325° F. Place the ham on a cutting board and using a sharp knife, score the ham. Starting from one end close to the bottom, cut about 1/3 of an inch into the ham in a line. Repeat making lines 1″ apart on the ham. Turn the ham and repeat diagonally from one side to the other.Transfer the ham onto a deep baking pan or dish and insert the whole cloves in the desired pattern. Mix 1 cup of maple syrup and 1 cup of brown sugar together. You will have a very thick sticky mixture. Gently cover the top of the scored ham with the mixture, ensuring the it gets in the crevasses created when scoring the ham. Add 1 cup of water to bottom of the pan. Loosely cover the ham with aluminum foil and place in the oven. Cook the ham as follows: 10 minutes per pound. If your ham is 11 pounds then it will need to cook for 110 minutes. Once the time has elapsed, remove the ham from the oven, take the aluminum foil off, and sprinkle the ham with the remaining dark brown sugar. Set the oven on high broil, place the ham uncovered back in the oven and let the sugar caramelize under the broiler ( about 3 to 5 minutes tops). Remove from oven, loosely cover again with aluminum foil to keep warm. Set aside. Prepare the Orange Ginger sauce by combining 1.5 cups of orange juice, 1/2 cup of Maple Syrup, 1/2 cup of brown sugar, and the ginger powder in a saucepan. Cook over medium heat until it starts to bubble up. remove from heat. Transfer sauce to a gravy boat or similar. Transfer the ham to a serving platter. Decorate as desired. Serve with sauce. Enjoy!!! Printable Recipe (PDF) below:

Easy to make Cranberry Sauce with fresh fruits, amaretto, ginger, and more! Prep time: None Cooking time: less than 25 minutes Yields 2.5 cups of sauce Gluten/Soy/Dairy free and Vegan/Vegetarian Looking for a delicious new recipe for cranberry sauce? Look no more! This easy to make Cranberry Amaretto sauce is full of Holiday flavors and packs a wee punch! Made with fresh fruits, spices, and amaretto...this sauce will become a favorite at your Holiday celebrations! What is the flavor profile? A combination or sweet and tart with soft almond notes from the Amaretto. What ingredients will I need to make this? fresh cranberries, fresh raspberries, orange juice, the zest of an orange, granulated sugar, ginger powder, black pepper, fresh mint and Amaretto. I use Di Amore Amaretto for this recipe. What else will I need to make this? A saucepan, a wooden spoon, and measuring cups. What is Cranberry Sauce? Cranberry sauce or cranberry jam is a sauce or relish made out of cranberries, commonly served as a condiment or a side dish with Thanksgiving dinner in North America and Christmas dinner in the United States, United Kingdom and Canada. There are differences in flavor depending on the geography of where the sauce is made: in Europe it is generally slightly sour-tasting, while in North America it is typically more heavily sweetened. History of the Cranberry Sauce The recipe for cranberry sauce appears in the 1796 edition of The Art of Cookery by Amelia Simmons, the first known cookbook authored by an American. Although the Pilgrims may have been aware of the wild cranberries growing in the Massachusetts Bay area, sugar was scarce, so it's unlikely that cranberry sauce would have been among the dishes served at the First Thanksgiving meal. Cranberries aren't mentioned by any primary sources for the First Thanksgiving meal. The only foods mentioned are "Indian corn", wild turkey and waterfowl, and venison. The rest remains a matter of speculation among food historians. Although stuffings are not mentioned in primary sources, it was a common way to prepare birds for the table in the 17th century. According to a "Thanksgiving Primer" published by the Plymoth Plantation, cranberries may have been used in the stuffing recipes, but it's unlikely they would have been made into a sauce because sugar was very scarce. Cranberry sauce was first offered to consumers in North America in 1912 in Hanson, Massachusetts. Canned cranberry sauce appeared on the market in 1941, allowing the product to be sold year-round. Cranberry sauce can be used with a variety of meats, including turkey, pork, chicken, and ham. What is Amaretto? Amaretto (Italian for "a little bitter") is a sweet Italian liqueur that originated in Saronno. While originally flavored from bitter almonds, various modern commercial brands are prepared from a base of apricot stones, peach stones, or almonds, all of which are natural sources of the benzaldehyde that provides the principal almond-like flavor of the liqueur. It generally contains 21-28% alcohol by volume. When served as a beverage, amaretto can be drunk by itself, used as an ingredient to create several popular mixed drinks, or added to coffee. Amaretto is also commonly used in culinary applications. Where can I get Amaretto? You can order it online, depending on your country's and/or state's regulations, or find it at your local wine shop. Can I make substitutions? Yes. You can substitute the Amaretto with Amaretto Flavoring. You can also use strawberries instead of raspberries. Are there other Thanksgiving Recipes on this website? Yes...visit the Thanksgiving tab found in the "Recipes" section for more recipes. Are there other Christmas Recipes on this website as well? Yes...visit the Christmas tab found in the "Recipes" section for more recipes. INGREDIENTS 1 pound of fresh cranberries (16 ounces) 1 cup of fresh raspberries 1.5 cups of freshly squeezed orange juice 2 teaspoons of ginger powder 1/4 cup of Amaretto 1/2 to 1 cup of granulated sugar zest of one orange 1 teaspoon of black pepper fresh mint for garnish Method Combine all ingredients but the white sugar and Amaretto in a saucepan at medium heat. Mix well and bring to a boil. Reduce heat to low and add white sugar and Amaretto. Stir gently. You do not want to pop all the cranberries. Cook for 10 minutes at low heat. Taste for sugar. Add more if needed. Remove from heat, refrigerate for a couple of hours. Serve cold and garnish with fresh mint. Enjoy!!! Printable Recipe (PDF) below:

A step-by-step recipe for a traditional Italian rolled flank steak filled with spices, herbs, cheese, and cold cuts. Prep time: 2 hours Cooking time: about 75 minutes Serves 4 to 6 people Gluten/Soy Free Looking for something different to make for the Holidays? How about Braciole? This Italian meat roll is a must at out Holiday table! Truly a favorite! You will impress everyone at the dinner table with this aromatic and beautiful dish. I like making it for special celebrations and holidays. And trust me...people always eat it all! Braciole is decadent and hearty, and although it might seem like a difficult dish to make...it is not. It could be complex on the first try but it becomes easier and easier as you get comfortable making it. So... don't be afraid of it! I'll help you every step of the way. What is Braciole? Braciole or braciola is a delicious protein roll (beef, pork, venison, fish, or poultry) filled with all sorts of good and delicious things! This particular recipe is a beef braciola and has provolone and parmesano cheeses, parsley, basil, prosciutto and capicola, garlic, gluten free bread crumbs, and more! What is the flavor profile? Complex and layered. Very deep, herbaceous, and aromatic. What ingredients will I need to make this? Flank steak, grated parmesan, garlic, fresh Italian parsley, fresh basil, 4C Gluten Free Plain Crumbs or any gluten free bread of your choice, capicola, prosciutto, chopped, provolone cheese, Genoa Salami or Hard Salami, Italian seasoning, salt and pepper to taste, Olive oil, red wine, Fra Diavolo or marinara sauce, and an egg (optional). What else will I need to make this? Kitchen twine, toothpicks, Dutch oven or similar, a food processor, knives, cutting board, and measuring cups and spoons. Can I make substitutions? You can substitute the cheeses and cold cuts with products with similar flavor profiles and textures. What is Capicola? Capocollo, coppa, gabagool, or capicola is a traditional Italian and Corsican pork cold cut (salume) made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-muscle salume, dry cured, and typically sliced very thinly. It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold-cuts used in similar dishes. It is not brined as ham typically is. What is Prosciutto? Prosciutto is an Italian dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian (or simply crudo) and is distinguished from cooked ham, prosciutto cotto. A number of regions have their own variations of prosciutto, each with degrees of protected status, but the most prized are the Prosciutto di Parma PDO from the Emilia-Romagna region and the Prosciutto di San Daniele PDO from the Friuli Venezia Giulia region. Unlike Italian Speck, based on the South Tyrol region and also known as Speck Alto Adige PGI, which is also a dry-cured ham, prosciutto is not smoked. The names prosciutto and prosciutto crudo are generic, and not protected designations, and may name or describe a variety of hams more or less similar to Italian prosciutto crudo or other dry-cured hams worldwide. INGREDIENTS 1.2 to 2 pounds of flank steak 1/4 cup of grated parmesano 4 cloves of garlic, peeled 1 cup of fresh Italian parsley 1 cup of fresh basil 1 cup of 4C Crumbs gluten free or any gluten free bread of your choice. 6 slices of capicola, chopped 6 slices of prosciutto, chopped 4 to 6 slices of provolone cheese 4 to 6 slices of Genoa Salami or Hard Salami 1 tablespoon of Italian seasoning Salt and pepper to taste about 1/4 cup of Olive oil 1.5 cups of red wine 2 cups of Joe's Fra Diavolo Sauce or store-bought marinara sauce Kitchen twine Toothpicks Dutch oven or similar 1 whole egg (optional) METHOD Step 1: Butterflying the Flank Steak Using a sharp non-serrated knife, butterfly the steak. Cover the steak with a piece of plastic wrap. Pound with a kitchen mallet. This helps to expand the steak while tenderizing it. Remove the plastic wrap and liberally apply salt and pepper. Set aside. Step 2: Preparing the Filling In the food processor add the gluten free bread crumbs, garlic, Parmesan, prosciutto, Capicola, parsley, basil, and Italian seasoning. Pulse while slowly adding the olive oil. Pulse until it all becomes a paste. Taste for salt and pepper and adjust. If using the egg, add now and pulse until incorporated well. The paste should look like the picture below. Step 3: Adding the Filling to the steak Lay the steak out on a flat surface or on top of plastic wrap. Add a layer of the filling. Alternate with a slice of the salame and a slice of the provolone cheese. Step 4: Rolling the Braciole Roll the braciole from the edge away from you to the closest to you. Use tooth picks to secure the roll shut. Starting from either one of the end sides, go around the end with the twine and tie a knot. Repeat the action until it it is tied up well. Wrap in plastic wrap and refrigerate for 2 hours. Step 5: Cooking the Braciole Preheat oven to 350° F. Remove braciole from the refrigerator. Remove the plastic wrap. In a bowl, mix the wine and tomato sauce together. In the dutch oven, over medium high heat, add 4 tablespoons of olive oil. Once the oil is hot, add the braciola into the pan. Sear the braciola on all sides. Once seared, remove from heat, add the wine and tomato sauce, and put the lid on the Dutch oven. Place in the oven and cook for 30 minutes. Check and turn the braciola every 10 minutes. Remove the cover and cook for another 20 to 25 minutes. Once the time is up remove from the oven and gently transfer the braciola onto a cutting board. Cover with foil and let it rest from 10 minutes. Some of the filling from the braciola mixed with tomato sauce during the cooking process. Using a wooden spoon mix the sauce well and keep warm. Once rested, remove the twine and cut it into medallions. Place on a serving platter and pour some of the tomato sauce on top. ENJOY!!! Printable Recipe (PDF) below:

A traditional Southern Dish with a twist! Prep time: 5 minutes Cooking time: 75 minutes Serves 8 to 12 people Gluten/Soy Free Lacto-Ovo Vegetarian Sweet potatoes casseroles are a must during the holidays, are they not? I live in the Southern regions of the United States. It would be a cardinal sin not having sweet potatoes or sweet potatoes casserole at the Holiday table. I came up with this particular recipe long ago. It is the traditional casserole but with a twist: Eggnog for a new layer of flavor!! I have been making this dish for over 20 years now and it never disappoints! A favorite during the Holidays. Easy to make and just delicious! Sweet potatoes casserole is a "Southern thing". There is no other way to explain it. It is simple yet delicious and it tip toes the line between a side dish and dessert. Skip the marshmallows for a true vegetarian dish. What is a sweet potatoes casserole? A sweet potatoes casserole is just sweet potatoes that have been boiled, mashed, seasoned with spices, and the baked and topped with brown sugar, marshmallows, and cinnamon. What is the flavor profile? Sweet and fragrant. The texture is almost pie-like. Quite comforting! What ingredients will I need to make this? Sweet potatoes, your favorite eggnog, brown sugar, eggs, vanilla, mini marshmallows, nutmeg, unsalted butter, and cinnamon. What else will I need to make this? A large ramekin, baking dish or individual ramekins, a cutting board, a sharp knife, measuring spoons and cups, a whisk, a potato masher, a large mixing bowl, and a baking tray. Can I make substitutions? Yes. If you don't want to use eggnog, just use 1 cup of cream. If you can't find pure vanilla, just use vanilla extract. If you are following a dairy free diet, substitute the eggnog for coconut milk and the butter for your favorite butter substitute. What are Sweet Potatoes? The sweet potato or sweetpotato (Ipomoea batatas) is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae. Its large, starchy, sweet-tasting, tuberous roots are a root vegetable. The young leaves and shoots are sometimes eaten as greens. The sweet potato is not closely related to the common potato (Solanum tuberosum). The sweet potato, especially the orange variety, is often called a "yam" in parts of North America, but it is also entirely unrelated to true yams. Ipomoea batatas is native to the tropical regions in the Americas. Of the approximately 50 genera and more than 1,000 species of Convolvulaceae, I. batatas is the only crop plant of major importance—some others are used locally (e.g., I. aquatica "kangkong"), but many are poisonous. The genus Ipomoea that contains the sweet potato also includes several garden flowers called morning glories, though that term is not usually extended to Ipomoea batatas. Some cultivars of Ipomoea batatas are grown as ornamental plants under the name tuberous morning glory, used in a horticultural context. INGREDIENTS 4 pounds of sweet potatoes, peeled and cubed 1 cup of Eggnog 1/2 Cup of Brown Sugar 3 Whole Eggs 1 teaspoon of pure Vanilla 1/2 cup of mini Marshmallows Ground Cinnamon a dash of nutmeg mini marshmallows for garnishing unsalted butter Method Preheat oven to 325° F. In a large pot, cook the sweet potatoes in water until soft to the touch. Drain the water and mash until soft. Add the brown sugar, vanilla, eggnog, a dash of nutmeg, 1/2 teaspoon of cinnamon, 1/2 cup of mini marshmallows, and eggs. Incorporate until creamy. Pour mixture into an already buttered baking dish and bake for 25 to 30 minutes. Removed from heat and add more marshmallows, some brown sugar, and cinnamon on top. Let it rest for 20 minutes before serving. Serve hot. Enjoy!!! Printable Recipe (PDF) below:

Creamy, cheesy and delicious! These potatoes gratiné pack a garlic punch! Prep time: 20 minutes Cooking time: 45 minutes Serves 6 people Gluten/Soy Free and Lacto-vegetarian Easy to make and truly delicious, these baked Potatoes Gratiné are a perfect addition to your holiday table! I came up with this recipe a couple of years ago. I just wanted something that was effortless, I could put in the oven, and forget about it until done. It was a success from day one and It has become a must at our Thanksgiving and Christmas table. I love the crispy texture that forms on top from all the cheeses. Yet, underneath is creamy, full of flavor, cheesy, and tender! What is Potatoes Gratiné? Potatoes gratiné is one of the most common of gratins and is known by various names including "gratin potatoes" and "Gratin de pommes de terre". Slices of boiled potato are put in a buttered fireproof dish, sprinkled with cheese and browned in the oven or under the grill (broiler). They may also be baked under a steamed crust of potatoes. In North America, the dish is referred to variously as funeral potatoes, potatoes au gratin, or au gratin potatoes. (Note that the term scalloped originally referred to a style of seafood dish rather than to one specifically based on the scallop.) In French-speaking Canada, the dish is referred to as patates au gratin. Australians and New Zealanders refer to it as scalloped potatoes or potato bake. What will ingredients will I need to make this? Red and yellow potatoes, cream, garlic powder, sweet paprika, black pepper, sea salt, dried parsley, grated Romano, grated Asiago, grated, Parmesano, Gouda Cheese, crushed pepper flakes, gluten free bread crumbs, and unsalted butter. What else will I need to make this? A large ramekin, baking dish or individual ramekins, a cutting board, a sharp knife, measuring spoons and cups, a whisk, some aluminum foil, and a baking tray. Can I make substitutions? Yes...you can use any combination of sharp cheeses that you like. You can use spicy or smoked paprika. INGREDIENTS 6 of red potatoes, thinly sliced 6 of yellow potatoes, thinly sliced 4 cups of heavy cream 2 teaspoons of garlic powder 1/2 teaspoon of sweet paprika 1.5 teaspoons of black pepper 1.5 teaspoons of sea salt 1 tablespoon of dried (desiccated) parsley 1/2 cup each of grated Asiago, Parmesano and Romano Gouda Cheese slices Pinch of crushed pepper flakes 1/4 cup of 4C Crumbs gluten free unsalted butter Method Preheat oven to 475° F or 190° C. In a mixing bowl add cream, garlic powder, paprika, salt, pepper and parsley. Whisk all together. Set Aside. Generously butter a baking dish. Wash the potatoes and slice them thinly. No need to peel them. Add a layer of potatoes to the bottom of the dish. Add layer of Romano, Parmesano, and bread crumbs. Add 1 full ladle of the cream sauce. Repeat steps 5 through 7 two more times. Top with Gouda Cheese, Parmesano, Asiago, Romano, crushed pepper flakes, and the remaining bread crumbs and cream sauce on top. Cover with aluminum foil, place ramekin on a baking tray, and bake for 45 to 60 minutes. Remove from oven and let it rest covered for 20 minutes. Serve hot. Enjoy!!! Printable Recipe (PDF) below:

A delicious new twist gives this cranberry sauce a new life! Prep time: 0 Cooking time: 25 minutes Serves 8 to 10 Soy/Gluten/Dairy Free Vegan & Vegetarian Tired of the old boring cranberry sauce? This cranberry sauce is so easy to make and it is so delicious! It's called Drunken Cranberry Sauce for a reason: it is loaded with alcohol! But don't worry...the alcohol burns off during the cooking process! Also, this is not an ordinary cranberry sauce...it has raspberries, which add another layer of flavor to the sauce. Forget about that stuff that comes in a can: make your own and impress everyone at the dinner table! What is Thanksgiving? Thanksgiving is a national holiday celebrated on various dates in the United States, Canada, Brazil, Grenada, Saint Lucia, and Liberia, and the sub-national entities Leiden, Norfolk Island, and the inhabited territories of the United States. It began as a day of giving thanks and sacrifice for the blessing of the harvest and of the preceding year. Similarly named festival holidays occur in Germany and Japan. Thanksgiving is celebrated on the second Monday of October in Canada and on the fourth Thursday of November in the United States and Brazil, and around the same part of the year in other places. Although Thanksgiving has historical roots in religious and cultural traditions, it has long been celebrated as a secular holiday as well. What is Cranberry Sauce? Cranberry sauce or cranberry jam is a sauce or relish made out of cranberries, commonly served as a condiment or a side dish with Thanksgiving dinner in North America and Christmas dinner in the United Kingdom and Canada. There are differences in flavor depending on the geography of where the sauce is made: in Europe it is generally slightly sour-tasting, while in North America it is typically more heavily sweetened. History of the Cranberry Sauce The recipe for cranberry sauce appears in the 1796 edition of The Art of Cookery by Amelia Simmons, the first known cookbook authored by an American. Although the Pilgrims may have been aware of the wild cranberries growing in the Massachusetts Bay area, sugar was scarce, so it's unlikely that cranberry sauce would have been among the dishes served at the First Thanksgiving meal. Cranberries aren't mentioned by any primary sources for the First Thanksgiving meal. The only foods mentioned are "Indian corn", wild turkey and waterfowl, and venison. The rest remains a matter of speculation among food historians. Although stuffings are not mentioned in primary sources, it was a common way to prepare birds for the table in the 17th century. According to a "Thanksgiving Primer" published by the Plymoth Plantation, cranberries may have been used in the stuffing recipes, but it's unlikely they would have been made into a sauce because sugar was very scarce. Cranberry sauce was first offered to consumers in North America in 1912 in Hanson, Massachusetts. Canned cranberry sauce appeared on the market in 1941, allowing the product to be sold year-round. Cranberry sauce can be used with a variety of meats, including turkey, pork, chicken, and ham. What is the flavor profile? A combination or sweet and tart with sharp notes from the Cachaça. What ingredients will I need to make this? fresh cranberries, fresh raspberries, orange juice, white sugar, cane sugar, and Cachaça. What else will I need to make this? A saucepan, a wooden spoon, and measuring cups. What is Cachaça? Cachaçha, a distilled sugar cane alcohol, is the main ingredient for Caipirinha. It is clear and has a very distinctive flavor. Kind of reminds me of a vodka and grappa but smoother. I found it to be a perfect match for fruit based cocktails. Where can I get Cachaça? You can order it online by clicking here or at your local wine shop. Can I make substitutions? Yes. You can substitute the Cachaça with a non-spiced Rum, Brandy, Cognac, port, or Whiskey. You can also use strawberries instead of raspberries. Are there other Thanksgiving Recipes on this website? Yes...visit the Thanksgiving tab found in the "Recipes" section for more recipes or....just click here. Ingredients 16 ounces of Cranberries 16 ounces of Raspberries 1 cup of Orange Juice 1/4 cup of White Sugar 1 cup of Cane Sugar 1/4 cup of Cachaça or a non-spiced rum Method Combine all ingredients but the white sugar in a saucepan at medium heat. Mix well and bring to a boil. Reduce heat to low and add white sugar. Stir well. Cook until it coats the back of a spoon. Remove from heat, refrigerate for a couple of hours. Serve cold. Enjoy!!! Printable Recipe (PDF) below:

A wonderful blend of wild rice, prosciutto, cranberries, walnuts with a kick! Perfect for a Holiday dinner! Prep time: 5 minutes Cooking time: 25 minutes Serves 6 people to 8 people Soy/Gluten/Dairy Free Vegetarian Option Available Skip the bread stuffing and dressing. Try this amazing Wild Rice Dressing! It is absolutely delicious and so easy to make! Here is the best side dish you will ever make for your holiday dinner! The holidays are always a stressful time for Celiacs and those with gluten sensitivities. The need for gluten free recipes increases and going through thousands of recipes online can be overwhelming. I started making this dish 5 years ago and there is not a holiday that it is not requested. Everyone loves it! Here is the best side dish you will ever make for your holiday dinner! You can skip the prosciutto for religious, lifestyle or personal reasons and it will still be delicious beyond believe. What is the flavor profile? It is a combination of sweet, spicy, savory, crunchy, and yummy! What ingredients will In need to make this? Prosciutto, a mix rice blend, an orange, green onions, sweet onions, cumin seeds, dried cranberries, salt & pepper, maple syrup, pecans, vegetable or Joe's Homemade Chicken Broth, cayenne pepper, and vegetable oil. What else will I need to make this? A non-stick pot (preferably), a non-stick skillet or frying pan, a cutting board, measuring cups and spoons, a knife, a plate, parchment paper, and a wooden spoon. Can I make substitutions? Yes...you can substitute the prosciutto with bacon, pancetta, or Jamón Serrano. You can substitute the pecans with almonds. And finally, you can substitute the cranberries with raisins. You can also use just wild rice or a rice blend like I do. Can I make this vegan or vegetarian? Yes. For a complete vegetarian option, substitute the chicken broth with vegetable broth and skip the prosciutto. What is Wild Rice? Wild rice (Ojibwe: manoomin; also called Canada rice, Indian rice, and water oats) is four species of grasses forming the genus Zizania, and the grain that can be harvested from them. The grain was historically gathered and eaten in North America and China. While now a delicacy in North America, the grain is eaten less in China, where the plant's stem is used as a vegetable. While more widely known in English as wild rice, manomin is not classified as a rice but rather a cereal. Wild rice is not directly related to Asian rice (Oryza sativa), whose wild progenitors are O. rufipogon and O. nivara, although they are close cousins, sharing the tribe Oryzeae. Wild-rice grains have a chewy outer sheath with a tender inner grain that has a slightly vegetal taste. The plants grow in shallow water in small lakes and slow-flowing streams; often, only the flowering head of wild rice rises above the water. The grain is eaten by dabbling ducks and other aquatic wildlife. Nutritional Facts about Wild Rice Typically sold as a dried whole grain, wild rice is relatively high in protein, the amino acid lysine and dietary fiber, and low in fat. Nutritional analysis shows wild rice to be the grain second only to oats in protein content per 100 calories. Like true rice, it does not contain gluten. It is also a good source of certain minerals and B vitamins. One cup of cooked wild rice provides 5% or more of the daily value of thiamin, riboflavin, iron, and potassium; 10% or more of the daily value of niacin, Vitamin b6, folate, magnesium, phosphorus; 15% of zinc; and over 20% of manganese. What is thanksgiving? Thanksgiving is a national holiday celebrated on various dates in the United States, Canada, Brazil, Grenada, Saint Lucia, and Liberia, and the sub-national entities Leiden, Norfolk Island, and the inhabited territories of the United States. It began as a day of giving thanks and sacrifice for the blessing of the harvest and of the preceding year. Similarly named festival holidays occur in Germany and Japan. Thanksgiving is celebrated on the second Monday of October in Canada and on the fourth Thursday of November in the United States and Brazil, and around the same part of the year in other places. Although Thanksgiving has historical roots in religious and cultural traditions, it has long been celebrated as a secular holiday as well. Are there other Thanksgiving Recipes on this website? Yes...visit the Thanksgiving tab found in the "Recipes" section for more recipes or....just click here. INGREDIENTS 1 tablespoon cayenne pepper The zest of an orange 1/4 cup of diced green onions 1/2 cup of diced sweet onions 1 tablespoon of cumin seeds 1/2 cup of dried cranberries salt & pepper 1/3 cup of Pure Maple Syrup 1 cup of pecans 3 cups of Royal Blend Rice (Texmati White, Brown Rice, Wild Rice, and Red Rice) 8 slices of prosciutto 5 cups of low sodium vegetable or Joe's Homemade Chicken Broth Vegetable oil Method In a large pot over medium head, add 2 tablespoons of oil t. Once the oil is hot, add onions and cumin seed. Stirring frequently, cook until the onions are translucent. Add the rice, 1.5 teaspoons of salt, 1 teaspoon of pepper, and roast for 1 minute then add the orange zest. Mix well. Add 4 cups of stock, bring to a boil, cover, reduce heat to a simmer and cook for 15 minutes or until the rice is tender. In a frying pan add 2 tablespoons of oil and cook the prosciutto until crispy. Remove, chop, and set aside. Add pecans, cayenne pepper, and the remaining broth to frying pan. Stir well. Add Maple Syrup and stir until mixture becomes sticky. Remove from heat, transfer to a plate lined with parchment paper, and set aside. In a large mixing bowl, add the cooked rice, the dried cranberries, pecans and prosciutto. Mix all well. Decanter into a serving bowl and sprinkle with diced green onions. Enjoy!!! Printable Recipe (PDF) below: