Recipes: Stuffed Mushrooms

Stuffed Mushrooms

Ingredients:

24 large white mushrooms, stems removed

1/2 cup cream cheese, softened

1/4 cup grated Parmesan cheese

2 cloves garlic, minced

1/4 cup chopped parsley

Salt and pepper to taste

2 tbsp olive oil

Instructions:

1. Preheat oven to 400°F (200°C).

2. In a bowl, mix cream cheese, Parmesan, garlic, parsley, salt, and pepper.

3. Stuff each mushroom cap with the cheese mixture.

4. Arrange mushrooms on a baking sheet and drizzle with olive oil.

5. Bake for 15-20 minutes, or until mushrooms are tender.

Recipes: Shrimp Cocktail with Homemade Cocktail Sauce

Shrimp Cocktail with Homemade Cocktail Sauce

Ingredients:

1 lb cooked large shrimp, peeled and deveined

1 cup ketchup

2 tbsp prepared horseradish (adjust to taste)

1 tbsp lemon juice

1 tsp Worcestershire sauce

Salt and pepper to taste

Instructions:

1. In a bowl, mix together ketchup, horseradish, lemon juice, Worcestershire sauce, salt, and pepper.

2. Taste and adjust seasonings if needed.

3. Chill sauce for at least 30 minutes, then serve with chilled shrimp.

Recipes: Gingerbread Cookies

Gingerbread Cookies

Ingredients:

3 cups all-purpose flour

3/4 cup dark brown sugar, packed

3/4 cup unsalted butter, softened

1/2 cup molasses

1 large egg

1 tsp baking soda

1 tbsp ground ginger

1 tbsp ground cinnamon

1/4 tsp ground cloves

1/2 tsp salt

Icing, for decorating (optional)

Instructions:

1. In a large bowl, beat the butter, brown sugar, and molasses until creamy.

2. Add the egg and mix until well combined.

3. In another bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.

4. Gradually add the dry ingredients to the wet mixture, blending until smooth.

5. Divide the dough into two balls, flatten each, and wrap in plastic wrap. Chill for at least 1 hour.

6. Preheat oven to 350°F (175°C). Roll dough to 1/4-inch thickness on a floured surface.

7. Cut into shapes and place on a parchment-lined baking sheet. Bake for 8-10 minutes. Cool before decorating.

Recipes: Eggnog Cheesecake

Eggnog Cheesecake

Ingredients:

Crust:

1 1/2 cups graham cracker crumbs

1/4 cup melted butter

Filling:

24 oz cream cheese, softened

1 cup sugar

3/4 cup eggnog

3 large eggs

2 tbsp all-purpose flour

1 tsp vanilla extract

1/2 tsp ground nutmeg

Instructions:

1. Preheat oven to 325°F (163°C). Mix graham cracker crumbs with melted butter and press into the bottom of a springform pan.

2. In a large bowl, beat cream cheese and sugar until smooth. Add eggnog, then beat in eggs one at a time.

3. Mix in flour, vanilla, and nutmeg, then pour over crust.

4. Bake for 50-60 minutes, until the center is set. Cool, then refrigerate for at least 4 hours before serving.

Recipes: Classic Yule Log (Bûche de Noël)

Classic Yule Log (Bûche de Noël)

Ingredients:

Cake:

3/4 cup all-purpose flour

1/3 cup cocoa powder

1 tsp baking powder

1/4 tsp salt

4 large eggs

1/2 cup sugar

1 tsp vanilla extract

Filling:

1 cup heavy cream

2 tbsp powdered sugar

1 tsp vanilla extract

Frosting:

1 cup heavy cream

8 oz dark chocolate, chopped

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 10x15-inch jelly roll pan and line with parchment paper.

2. Whisk flour, cocoa, baking powder, and salt. In a separate bowl, beat eggs and sugar until fluffy, then fold in vanilla and dry ingredients.

3. Spread batter in the pan and bake for 10-12 minutes. Invert onto a towel and roll up; cool.

4. Whip heavy cream, powdered sugar, and vanilla for filling. Unroll cake, spread filling, then reroll.

5. For frosting, heat cream, pour over chocolate, let sit, and whisk smooth. Spread over cake.