Family Recipes: Family Room Blog Holiday Favorites
Happy Holidays! Are you spending time this weekend cooking up some goodies for your family celebrations? Our blog team is! If you need additional menu ideas for your holiday gatherings this week, you’re in luck. Today, the Family Room blog team is sharing some of our very favorite holiday recipes. Check out these delicious treats…
Our Favorite Holiday Recipes for Families
Rookie Mom: I’m all about the holiday sweets. I love making Homemade Caramels, but they’re a total pain the butt to make. These Rolo Pretzel Turtles are perhaps the easiest thing ever and they’re still pretty yummy.
Nourish Mom: Here is my Holiday Desserts for Chocolate Lovers list from last year. I made the Peanut Butter Cup Brownies and Cookies and Cream Cheesecake Cupcakes last year. I think I’ll try the Ice Cream Cone Cannoli this year – they’re perfect for my Italian family.
Lisa: Marshmallow Popcorn. Follow the same general recipe as rice crispy treats, but substitute popcorn instead. Make sure to go overboard on the marshmallows and butter – you can never have too much!
Caty: Peanut Butter Blossom Cookies are a staple at my family’s holiday gatherings. I used to think they were my Nana’s own special creation when I was little (I later learned that people all over have loved them for years!). Add green and red sprinkles to make them more festive for Christmas.
Ruth: This is the best! My family and my neighbors love this Holiday Biscotti recipe:
Holiday Biscotti Ingredients:
- 1/3 cup butter
- ¾ cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon grated lemon zest
- 2 ¼ cups flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup dried cranberries
- ¾ cup shelled pistachio nuts
Holiday Biscotti Directions: Cream butter and sugar until light and fluffy. Beat in eggs, vanilla and lemon zest. In a separate bowl, combine flour, baking powder and salt. Add to creamed mixture, mixing until blended. Mix in cranberries and nuts. Divide dough in half. Form 2 logs about ½ inch thick, 1 ½ inches wide and 12 inches long, spacing at least 2 inches apart on a greased, floured baking sheet. Bake in the middle of a preheated 325 degree oven for 25 minutes or until light golden brown. Transfer from baking sheet to a wire rack and cool 5 to 10 minutes. Place on a cutting board. With a serrated knife, cut ½ inch thick slices diagonally at a 45 degree angle. Lay slices flat on baking sheet and return to oven for 10 minutes, turning over once, to dry slightly. Cool on wire rack. Store in a tightly covered container.
What is your family baking or cooking up over the next few weeks?