With the holidays upon us, chances are that you’ll be heading to a festive gathering over the next several weeks. And it’s possible that you’re looking to bring something other than Rice Krispie Treats. I’ve got you covered as I share a few recipes that are sure to shake up your holiday parties and please all the senses.
Butterscotch Wheaties
This snack is super yummy and incredibly addictive. And easy enough for a 3 year old to help you make! My son and I just made this a couple of weeks ago together. We decided that daddy needed a yummy snack after work.
6 cups Wheaties cereal
1 (12)oz bag butterscotch chips
1/2 cup peanut butter*
Measure the cereal out into a large mixing bowl. Grab a sauce pan and melt the peanut butter and butterscotch chips together over medium heat. Once pan mixture is melted, pour on to cereal and gently fold to coat. Cover a large sheet pan with wax or parchment paper. Spread mixture evenly onto prepared pan. Place pan in the freezer overnight. Once frozen, break apart the cereal into bite-sized pieces. Enjoy!
*Allergy:Peanut Butter
Cranberry Relish
A dear family friend of mine brought a version of this recipe to a New Years gathering once and I fell in love with it. I’ve since adapted it to my particular taste, adding WAY more citrus and using a different kind of sweetener to meet the dietary needs of some of my family members. It is jam-packed with nutrients and has such a crisp tart flavor. Which pleases my taste buds to no end! It is also very pretty to look at!
1 (12)oz bag fresh cranberries*
4 naval oranges
1/2 Maple syrup (or to taste)
Wash and sort cranberries (save the discarded berries). Peel and break apart the oranges, removing seeds if necessary (save the peels). Add both cranberries and oranges into a food processor in layers; optional to add an orange peel or two to taste. Pulse until coarse consistency. Transfer mixture to a large mixing bowl. Add maple syrup (or sweetener of choice). Mix well. Serve chilled or fresh.
*This is a great recipe to double as it freezes very nicely. I tend to buy the 2# bag of cranberries and double the recipe right off the bat. I love the option to make this ahead of time, divide, and thaw portions as needed during the holiday season.
Mulled Cider
This recipe takes me back to my childhood. My mom would mull apple cider and serve it in our special tea pot with matching ceramic mugs. After playing hard in the snow, we’d come inside and thaw out as we sipped this yummy cider.
2 quarts apple cider
1 1/2 quart cranberry juice
1/4 cup brown sugar
3 or 4 cinnamon sticks*
1 1/2 tablespoons whole cloves*
Bring to a boil in large stock pot. Reduce heat and simmer for 20 minutes. Strain out cinnamon sticks and cloves. Serve and enjoy!
Crock pot: add all ingredients to crock pot and let simmer for a few hours. Dip out cloves and cinnamon sticks before serving!
(Save cloves and cinnamon sticks from this when finished with them).
*If you don’t have cinnamon sticks or whole cloves on hand, you can also add the powdered versions of each ingredient to taste.
Snickerdoodle Bars
In my humble opinion, this bar recipe is a MUCH yummier version of the Snickerdoodle Cookie. You might think that this couldn’t possibly be true. However, once you take one bite of this treat, you will be in total agreement with me. Warning: these won’t last long!
Bars:
2 1/2 cups flour*
1 1/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, softened
1 1/4 cup sugar
1/2 cup brown sugar
3 eggs
1 teaspoon vanilla extract
Cinnamon filling:
1 tablespoon cinnamon
1 tablespoon sugar
Glaze:
1 cup 10x sugar (powdered sugar)
1/4 teaspoon vanilla extract
1-2 tablespoons milk of choice
Set oven to 350°F. Grease bottom of 9×13 pan. Combine flour, baking powder and salt. In large bowl, beat butter on high until creamy. Add in sugars. Next, gradually add eggs and vanilla into sugar mixture. Add dry ingredients until combined. Spoon half of batter into pan and use spatula to spread evenly. Combine cinnamon and sugar for filling. Sprinkle filling mixture on top. Drop the rest of the batter by teaspoons on top of cinnamon filling. Bake 20-25 minutes until golden brown or inserted toothpick comes out clean. Let cool for 1 hour. Mix 10x sugar, vanilla and milk of choice for glaze. Drizzle glaze over the bars. Cut into bite-sized squares and enjoy!
*also works with gluten-free flour
Bonus Recipe!!: Cinnamon and Citrus Stovetop Potpourri
I walked into my in-laws one year during Thanksgiving and was greeted by a delightful inviting aroma. I could only conclude that someone must be making something incredibly delicious. Well, I was wrong! Remember those discarded ingredients that I had you save in the Relish and Cider recipes?? Here is where they come into play. To be clear, this is not a recipe that you’ll be eating. However, you and your guests will have your senses tantalized with this merry aroma as you celebrate. And nothing goes to waste! Win, win!
Discarded orange peels
Discarded cranberries
Discarded Cinnamon sticks and Whole Cloves
Water
Place ingredients into a large sauce pan. Add water within 1 inch of the top of the pan. On medium heat, bring to boil. Turn down heat and allow to simmer as long as you’d like, adding water as needed. This smells delicious!
I hope that you enjoy these recipes as much as I enjoyed sharing them with you. Happy December!
