The festive season means we can put aside the cautious eating and finally indulge in some of the tempting treats Christmas brings. The recipes below attempt to cover a variety of tastes, from the traditional to the obscure and from the healthy to more indulgent.

1. Gammon with Tomato Sauce

Ham is often regarded as a festive food and gammon provides a scrumptious dinner time favorite that proves enjoyable for all the family! To enjoy this recipe to the fullest, select a creamier tomato sauce in contrast to the thinner, more watery sauces. The saltiness of the gammon is balanced by the sweetness of tomato sauce and contrasting textures.  Just the smell of this recipe is sure to work up an appetite!

2. Duck and Mango Salad

A duck and mango salad is a healthier option for those who are trying to watch their weight over Christmas. A perfect twist to a traditional salad by adding succulent pieces of duck and juicy mango slices. Duck is the ideal Christmas meat as it is not a usual household choice but provides great taste, especially alongside the fruitiness of the mango.

3. Apple Cider

Warm up Christmas parties with an infusion of festive apple flavored cider. Simply heat and mix regular apple brandy, cinnamon, ginger and nutmeg over a hob and inhale the smell of complimentary flavors. Other festive variations include cranberry or orange cider

4. Cinnamon Christmas Buns

This recipe is similar to the classic cinnamon swirl but exchanges a flaky pastry with a softer doughier base. Add raisins and a thin layer of plain icing to the top of the bun to increase the festivity of this recipe.

5. Homemade Cranberry Sauce

Known for accompanying turkey on a traditional Christmas Day meal, cranberry sauce is an instant British favorite. The base ingredients are simply fresh cranberries and sugar however there are so many variations of this recipe, including the addition of ingredients such as tangerine, port or even rosemary.

6. Gingerbread Truffles

Add a twist to classic chocolate truffles by adding gingersnaps! These soft and luxurious truffle balls combine the festivity of gingerbread with the well-known beauty of dark chocolate. Toasted nuts can also be added to provide a satisfying combination of textures.

7. Spiced Cauliflower Soup

As a delicious vegetarian option spiced cauliflower soup combines the flavors of various complimentary vegetables with the spice arising from the use of Worcestershire sauce, Tabasco and mixed spices.

8. Cinnamon and Hazelnut Toffee

The softness of the toffee beautifully contrasts the crunch of the hazelnut and with the addition of cinnamon this recipe is the ideal Christmas party crowd pleaser! If preferred, the hazelnuts could be substituted with other nuts such as pecans.

9. Chestnut, Sausage and Marsala Stuffing

Christmas cannot pass by without the incredible sticky deliciousness of stuffin. This recipe can be enjoyed either alongside a prepared meal or perhaps as leftovers in between two slices of bread. Additional ingredients include herbs rosemary and thyme.

10. Spiced Orange Mulled Wine

Mulled wine is a traditional festive favorite but combining it with the sweetness of orange segments, black peppercorns and a cinnamon stick create a new and creative take on a Christmas classic. Ensure to serve this recipe warm for maximum enjoyment.

Christmas can provide the ideal opportunity to experiment with recipes and ideas. It’s easy to stick to traditional Christmas ingredients but add some spark and creativity to the festive season by trying the above recipes.

Written by Rebecca Hubbard, who helps out Cooks Paraphernalia, a design kitchenware retailer offering products such as wmf cutlery or pressure cookers.

Sometimes thinking up new picnic food ideas can be a challenge.  But it can be a whole lot easier if you think outside the box (or should I say basket) a little.

In my family, picnics are almost always a spontaneous event so I have found that simple food ideas are best.  These ideas are quick and easy to prepare, pack well and are kid-friendly of course.

Your family is sure to love these yummy summer picnic ideas.

Cheesy Mini Dogs

Sometimes called “piggies in a blanket”, these little bundles are great for picnics.  All you need is a package of all-beef wieners, 1 can of refrigerated crescent rolls and a few slices of processed cheese.

Unroll the dough and separate each crescent onto a baking sheet.  I like to cut each triangle in half to make smaller bite-sized cheesy dogs.  Cut the all-beef wieners in half lengthwise as well as in half crosswise to fit the dough.

Take a slice of processed cheese and cut into four strips.  Lay one strip of cheese and one wiener onto each triangle of dough and roll up.  Bake in a 350° oven with the seam down for about 10 minutes until the dough is puffed and golden brown.   Let cool before packing these little piggies in your picnic.

Ham & Cheese Pinwheels

Since we’re on a roll here, let’s wrap and roll another great picnic food.  These tasty pinwheels are perfect for a spur of the moment picnic.  You will need a sheet of puff pastry, shaved deli ham, mustard, and your favorite cheese – I usually use Swiss or Monterey Jack.

Roll out the sheet of puff pastry and spread with a very thin layer of regular of Dijon mustard.  Top with a layer of shaved deli ham or turkey and shredded cheese (shred it up yourself in your food processor to save some money).  Roll it up like a giant jelly roll and slice into 1-2” slices.  Lay each slice on a baking sheet and bake at 350° for 16-18 minutes until the pastry is nice and brown.  Yum!

Meatball Kebobs

Who says picnics have to be about boring sandwiches?  These easy meatball kebobs make picnicking a whole lot more fun.  Grab a box of frozen mini meatballs, a red and green pepper, some apricot jam and some BBQ sauce – oh… and a few skewers.

Mix equal amounts of apricot jam and BBQ sauce – about 2 tablespoons of each –in a small microwaveable bowl and heat in the microwave for about 15-20 seconds.  Place your mini meatballs (about 4-6 per person) on a microwaveable plate.  Spread the warmed jam mixture over the meatballs with a silicone brush.  Microwave the meatballs as per the instructions on the box and let cool.

Thread your meatballs onto a skewer alternately with a piece of red and green pepper and voila!   A deliciously sweet and sour lunch fit for a picnic.

Easy Bruschetta

Sometimes preparing the food once you arrive at your favorite picnic spot is fun too.  Pack up the parts of this simple bruschetta separately and spread it on when you are ready to eat.  All you need is a tomato, some basil, parmesan cheese, a spoonful of Italian salad dressing and some toasted bread.

Dice up the tomato into small pieces and add some finely chopped basil.  Add a spoonful of Italian salad dressing and a generous sprinkle of fresh parmesan cheese.  Mix it up and place in an air tight container.  Bring along a box of your favorite toasted bread slices and top with bruschetta when you are ready to eat.

Now there is no excuse to pack the same boring foods the next time your family plans a picnic.  With these easy picnic food ideas you can pack a tasty picnic in minutes.

If I had to name the top recipe that I get asked for the most whenever I make it, it would definitely be my Root beer slow cooker pulled pork (a close second would be my chewy chocolate chip cookie recipe).

This pulled pork recipe is extremely easy to make, tastes fantastic and is very family friendly.  It requires minimal ingredients and even less time to make – assuming you have the ultimate kitchen gadget of course – a slow cooker!  My family just loves it and so do our friends, family and neighbors who have all requested the recipe.

Here’s what you need:

• A large pork tenderloin roast that has a moderate amount of marbling

• Seasoning mixture of salt, pepper, garlic powder, chili powder, cumin, and paprika (you can substitute these for your faves – these are just the ones I like best.)

• 3 cups of your favorite root beer

• ½ cup salsa or chili sauce

• ½ cup barbecue sauce

• Toasted rolls

Okay… time to roll up your sleeves and get started:

1. Season your pork roast with your favorite blend of spices and place in your slow cooker.
2. Add about 1 cup of root beer and cover.
3. Cook the roast on low for about 8-10 hours or high for 4-6 hours.   I prefer low and slow whenever possible.
4. About 30 minutes before you are ready to serve your pork, get out a medium sized sauce pan and add 2 cups of root beer, the salsa or chili sauce and BBQ sauce.  Mix it up and let it simmer for about 30-35 minutes until it thickens slightly.  If you are pressed for time you can thicken the sauce with cornstarch.
5. After 8-10 hours, remove the pork from the slow cooker and shred it with two forks.  It should shred very easily and be very moist and tender – yum!
6. Drain and discard the excess root beer and drippings from your slow cooker and put the shredded pork back in.
7. Add the simmered root beer sauce to your pork and serve on toasted rolls.

Who knew root beer could make pork taste so delicious?  It simply mouthwatering and I love using the slow cooker on those hot summer days when I don’t want to turn on the stove to make dinner.

Now,  don’t be surprised if everyone asks you for this recipe.  It’s a keeper!  Cheers.

My niece has taken quite an interest in baking lately and upon her most recent visit to my home, she brought along a fun and delicious dessert for everyone.  The kids were especially fond of these sticky little balls of pull-apart dough with sweet icing drizzle called monkey bread.

So I asked my niece for her super simple monkey bread recipe.  Here it is….  Enjoy!

Crazy Easy Monkey Bread Recipe

*Before I list the ingredients, I should note that there are a number of ways to make the dough portion of this recipe.  You can make your own dough from scratch, you can use bread dough that you have made in a bread machine (like the Panasonic Automatic Bread Maker) or you can use store bought biscuit or bread dough.  Each one will work equally well.

For my niece’s recipe, she used a tin of country biscuit dough that can be purchased at the supermarket.  If you want to take a real shortcut, this is the way to do it!

2 tins of country biscuit dough

4 Tbsp. butter

3 Tbsp. maple syrup

1/3 cup granulated sugar

1/3 cup brown sugar

1 Tbsp. cinnamon

1 cup confectioners’ sugar

2 Tbsp. milk

Preheat oven to 350° and lightly grease a 12 cup muffin pan.

Remove the country biscuit dough from the tin and begin pinching off enough dough to make 1 inch balls.  Roll with your hands and set aside.  Continue until you have rolled all of the biscuit dough.

In a small microwave-proof bowl, melt the butter and maple syrup at high power for about 25 seconds.  Mix and set aside.

Next, mix the granulated sugar, brown sugar and cinnamon in a separate bowl and set it next to the maple butter mixture.

Now, take your rolled balls of dough and dip them into the maple syrup and butter mixture.  Then roll them in the sugar mixture until coated.

Place 4-5 sugar coated balls into each muffin cup.  Press down slightly.

Bake until the dough puffs up and turns a nice golden brown, approximately 18-20 minutes.  Let cool and then carefully remove with a knife.  Place on a plate or tray.

Just before serving, mix 1 cup of confectioners’ sugar with 2 tablespoons of milk and drizzle over the top of the monkey bread for a sticky sweet finish!

One of the questions I get asked about all the time is how to make fondue. I think it can be a confusing thing for people because it is something you don’t do very often. But if the process of making fondue could be simplified somehow, I think it would be an excellent way to mix things up a bit at your next party or family get-together.

Making fondue in a traditional fondue pot like the bestselling Cuisinart CFO-3SS Electric Fondue Maker has to be one of the biggest unsolved mysteries of the kitchen. Although fondue pots are a popular bridal registry item and are often given as house warming gifts, by the time the thank you cards are sent, the fondue pot has usually disappeared never to be seen again. They end up in the back of a closet or in the attic or even *gasp* re-gifted!

So why does everyone want a fondue pot when no one really knows how to make fondue?

Fondue can be easy to make. Sure there are some recipes that require rare vegetables or marinated meat and some even call for exotic ingredients but those recipes are the reason your fondue pot is gathering dust instead of being used.

The key to getting use out of your fondue pot is to pick very simple recipes that are easy to make. A basic cheese fondue that substitutes regular Swiss Cheese for the more expensive and harder to find Gruyere cheese or a Mocha Fondue for coffee and chocolate lovers are simple, tasty and inexpensive. Here are a couple basic recipes that use very common ingredients for you to try out:

Swiss Fondue

2 cups dry White Wine
1 Garlic Clove
1 lb Swiss Cheese – shredded in your Cuisinart Food Processor
3 tbsp Flour
1 tbsp Lemon Juice
1/4 tsp White Pepper
Salt to taste
Nutmeg to taste

Rub the inside of the fondue pot with the garlic clove and add clove to pot.

Heat up the white wine & lemon juice on medium low heat – should be hot but do not boil.

Mix flour and shredded cheese in a bowl.

Slowly add cheese mixture to wine and lemon juice and stir constantly.

Add remainder of ingredients to the pot.
Optional: Add a splash of Kirsch or Blackberry Brandy
To Dip: Italian bread cut into cubes, vegetables or flat breads.

Mocha Fondue
8 oz Semisweet Chocolate
1/2 cup Hot Espresso or Coffee
3 tbsp Granulated Sugar
2 tbsp Butter
1/2 tsp Vanilla Extract

Chop chocolate into small pieces and set aside.
Heat espresso and sugar in fondue pot on low heat.
Slowly add chocolate and butter while stirring.
Add Vanilla and a splash of Irish Cream (optional)
For Dipping: Angel Food Cake, Apple Slices, Bananas, Strawberries, Pound Cake, Pretzels, Pineapple Chunks, Marshmallows – really anything goes!!

Fondue can be easy to make and it’s definitely fun. The key is to use simple recipes so that you can spend your time enjoying fondue and not worrying about getting a complicated recipe right. Isn’t it time that your fondue pot became a permanent fixture on your counter top? Just don’t shove your other handy appliances like your Panasonic bread maker or KitchenAid Attachments into the closet Ok?  Promise?

The following is a Guest Post for Moms Kitchen Gadgets: This chili recipe comes from Isa Chandra Moskowitz’s Vegan with a Vengeance, in which she mentions that the recipe is by Terry Hope Romero.

It is probably my favorite chili recipe I’ve ever made; unlike typical vegetarian chilies, which are heavy on beans and veggies, this one is instead more of a thick stew that relies on seitan to make up for lost volume. What makes it so good, however, is the fact that it’s got a thick, molasses and cocoa-heavy flavor to it simply not present in most chilies. It’s also very easy to make; the entire thing can be put together in a single pot, it’s got very limited vegetable requirements, and the prep is remarkably easy (all you’re going to do is chop, mince, and smash a few things, and you’re encouraged to use canned beans and tomatoes in order to make this whole process less excruciating).

Note, however, that this meal, given that it contains seitan, is not gluten-free. If you’re looking to make it so, get rid of the seitan and instead substitute tempeh or tofu, or do away with the fake meats altogether and add another source of protein, like sweet potatoes or something similar. I’ve also heard very good things about the textures you can get out of a chili by adding frozen tofu to the bowl while it’s being served hot, as it warms in real time and gives you a rather striking interplay between hot and cold flavors in every bite.

1/3 cup olive oil
1 large onion, chopped
1 small jalapeño, minced
1 small red bell pepper, chopped
3 cloves garlic, smashed
1 pound seitan, coarsely chopped into 1/4-inch cubes
2 tablespoons chile powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1 28 oz can whole, peeled tomatoes in sauce
3 tablespoons cocoa powder
3 tablespoons molasses
2 (14 oz) cans pinto beans, drained, well-rinsed
2 1/2 cups of vegetable broth

Preheat a cast iron dutch oven or a large 6-quart pot over medium to high heat, then add your olive oil.

Add your onion, add your pepper, then sauté for 2 minutes. Add your garlic and seitan or other meat replacement. Cook until onions are soft, about 8 minutes. Add chile powder, cinnamon, and cumin, then stir for another minute. Add tomatoes, cocoa powder, and molasses. Break up the tomatoes with the back of a spoon in the pot, then add the beans and the vegetable broth.

Bring the entire mixture to a gentle boil and cover with a lid. Lower the heat and simmer for about 30 minutes. Depending on how much water you want to cook out of the mixture and how thick you want your chili, you’ll probably want to watch this process to get the exact consistency and thickness you’re looking for as you finish the chili.

Afterwards, allow the soup to sit for an additional 20 minutes before serving. Know that the longer it sits, the better it gets, so leftovers are a good thing here.

Richard Matthews is a guest blogger for An Apple a Day and a writer on becoming a phlebotomist for the Guide to Health Education.

To Canadians, a scrumptious helping of poutine is like a taste of home.  The warm, ooey-gooey goodness of this traditional Canadian dish warms our heart and our soul – especially on a cold winter day.  Yes, it is sloppy, messy and full of fat and calories, but it tastes delicious and it has become one of our country’s most famous dishes.

In Canadian cuisine, poutine is normally a side dish or a quick lunch.  It is a very simple recipe consisting of thick cut homemade french fries, topped with fresh cheese curds and smothered in piping hot beef gravy.  In many restaurants and households across Canada, a variety of additional toppings like peas, chicken and sausage, are also added.

A poutine recipe can also be transformed into a rather glamorous meal.   In some of the sophisticated restaurants in Montreal, Quebec, some of the country’s top chefs add foie gras and truffles to the dish.

The origin of this tasty side dish dates back to the early 1950′s.  Legend has it that a man awaiting his order of cheese curds from a local creamery in rural Quebec, ordered some french fries for his lunch.  Then, on a whim, he decided to top his fries with the cheese curds.   Then he exclaimed “Ca va faire une maudite poutine” meaning “It will make a hell of a mess!” Hence the name “poutine”. The beef gravy was a later addition to keep the fries warm.

Today, poutine is served at local restaurants and fast food chains across the country and has become a beloved Canadian favorite.  Poutine’s popularity is even beginning to spread south of the Canadian border.   Fast food restaurants in the northern United States have started adding poutine to their menu as well.

Curious?  Well, here is a deliciously simple poutine recipe for you to try.

Ingredients

6 Large Yellow Potatoes
4 cups Vegetable Oil
Fresh cheese curds
Beef gravy

1.  Peel the potatoes and cut into 1/4″ sticks.  Soak in cold water for at least 2 hours.  Drain and dry the potatoes very well.

2.  In a large saucepan or deep fryer, heat oil to 330°.  Place the potatoes carefully into the frying oil in small batches.  Allow to cook until the fries turn a golden brown.  Remove from oil and drain on paper towels.

3.  Top each serving of french fries with lots of yummy cheese curds.  Add enough beef gravy to cover cheese and top with a pinch of pepper. *Be careful with added salt – the cheese adds a naturally salty flavor!

4.  Dig in and enjoy this wonderfully sloppy Canadian specialty!

Each year when I write out my baking list for Christmas I always include a simple sugar cookie recipe.  These cookies are easy to make, fun to decorate and are very versatile at the holidays.

I use an easy sugar cookie recipe for a variety of reasons.  For one, the recipe is great for the kids.  They can mix the ingredients – or add them to the food processor (have you read my review of the Cuisinart Food Processor yet?), they love to decorate them and there aren’t too many kids I know who don’t enjoy eating sugar cookies.

What I love about a great sugar cookie recipe though is that it is super easy to jazz these cookies up a little and take them to bazaars and cookie exchanges too.  With a little royal icing and a holiday shaped cookie cutter, you can make some truly spectacular cookie creations!  Sugar cookies really are that versatile.

My favorite easy sugar cookie recipe comes from one of my all-time favorite cookbooks Sugar: Simple Sweets and Decadent Desserts by Anna Olson.

If you are Canadian you are probably familiar with Anna Olson.  She is the host of Sugar on Food Network Canada as well as the spokesperson for stores like Home Hardware and The Bulk Barn.   She also owns a whole foods bakery in the tourist destination of Niagara-On-The-Lake that is really beautiful and rustic.  If you are ever visiting the Niagara region it is worth a stop.

I actually had the pleasure of meeting Anna at a local food show in Toronto and she is very “sweet” and down-to-earth .  I even got her to sign my copy of Sugar and have, on more than one occasion, proudly shown it to anyone who visits my kitchen.

The cookbook and the recipes are simple, elegant and comforting – especially the cookies and I hope Anna’s sugar cookie recipe finds its way onto your Christmas baking list too.  Enjoy!

For many people, a food processor is one of those appliances that sit on the counter or at the back of the pantry collecting dust.  It just never seems to be used to its full potential.

I have to admit, I have been guilty of this at times as well.  Sometimes I am just too plain lazy to lug out my food processor from my appliance cupboard and I just end up doing things by hand.  But when I really stop to think about it, I realize how much time and effort I spend doing kitchen tasks that could be otherwise handled by this convenient appliance.

While I was contemplating this, I decided to browse around Amazon.com to see if there were any books about food processors and their capabilities.  Boy oh boy did I find a good one!  The Food Processor Bible by Norene Gilletz is the bestselling book about food processors over at Amazon.  It seems I’m not the only one interested in getting more out of their food processor!

This book is packed with over 500 food processor recipes with everything from Chicken Enchiladas to cheesecakes and cookies.  Reading through the reviews and the excerpts from the book made me want to pull out my food processor at once!  I have really been under-using my Cuisinart Food Processor!

For a busy kitchen with family members that want to be fed 20 minutes ago, I don’t know what could be better than having one single tool that can do a complete recipe from start to finish.  It’s like having an extra set of hands!

I think this book would make a great gift too – perhaps for a wedding or Mother’s Day.  Lots of people have a food processor but few really realize what you can do with one.  This handy appliance could and should be every home cook’s best friend.