Prepared pizza dough (or make your own)

Pizza sauce or Pesto

Mini peperoni

Mozzarella cheese

Green, red and yellow pepper

Any other topping you want!  Banana peppers, black olives etc

Prepare pizza crust according to package directions.

On lightly floured work surface, roll out dough into large rectangle, about 1/4 inch (5 mm) thick.

Using large Christmas tree cookie cutter, cut out 12 Christmas trees, re-rolling dough as needed. Transfer tree pizzas to 2 large parchment paper–lined baking sheets, about 2 inches (5 cm) apart.

Spread sauce over each pizza; sprinkle with cheese. Garnish with pepperoni, colored peppers and any other topping…be creative 🙂

Bake according to package directions, about 10 to 15 minutes, or until crust is golden brown.

Let cool for 5 minutes before serving.

Cranberry Pistachio Coating
1 1/4 cups cranberries
1 cup shelled roasted, salted pistachios

Cheese Log
7-8 oz. goat cheese log or tub
4 oz. cream cheese, softened
2 tablespoons honey
1/4 tsp EACH ground ginger, ground cinnamon, salt, dried thyme, dried rosemary
1/8 teaspoon pepper
1/2 cup Cranberry Pistachio Coating mixture (in directions)

Garnish with honey

Instructions:

Add cranberries and pistachios to your food processor and chop into small pieces (but don’t over-process). Remove ½ cup and add it to a medium bowl. Add all remaining Goat Cheese Log ingredients to the bowl and stir to combine.

Add this cheese mixture to a large piece of plastic wrap, and form into the shape of a log. Wrap in plastic wrap. Freezer for 20-30 minutes. We want the cheese log slightly firm so it holds its shape but is still soft enough for the Coating to be pressed into it.

Line counter with about a large piece parchment paper. Add Coating ingredients to parchment and spread into a single layer square a little larger than the length of the cheese log. Add cheese log to the edge of the coating and roll in coating until evenly coated, pressing coating into the cheese so it sticks. The cheese log can be refrigerated at this point until ready to serve or serve immediately.

When ready to serve, remove from refrigerator 15 minutes beforehand so it can soften. Drizzle generously with honey just before serving. Serve with crackers.

1 cup salted butter, softened

1/3 c finely chopped dried cranberries

2 Tbsp pure maple syrup

1 Tbsp orange zest

Dash of cinnamon

Whip butter for 3 minutes using an electric or stand mixer

Add in cranberries, syrup, orange zest and cinnamon.

Mix on High for 2 minutes

Refrigerate leftovers

Cooking spray

10 (8-inch) flour tortillas

3/4 c. marinara

2 c. shredded mozarella

1/4 c. chopped pepperoni

1/2 tsp. oregano

1/2 tsp. crushed red pepper flakes

3 tbsp. butter, melted

2 cloves garlic, minced

1/2 c. freshly grated Parmesan

1 tbsp. fresh basil, chopped

Preheat oven to 400°. Line a sheet pan with aluminum foil and spray with cooking spray.

Working with one tortilla at a time, spread approximately 1 tablespoon of sauce on tortilla slightly offset from the center. Then top with mozzarella, pepperoni, and a pinch of both oregano and crushed red pepper.

From the edge closest to your filling, roll the tortilla as tightly as you can and place it on prepared sheet pan, seam side down. Repeat process with remaining tortillas.

In a small bowl, whisk together melted butter and garlic. Brush garlic butter onto tops of taquitos, making sure to coat evenly. Then sprinkle with parmesan cheese.

Bake for 15 minutes or until tops of taquitos are golden.

Garnish with basil before serving.

1 cup coarsely crushed pretzels

1 cup sugar, divided

1 stick butter, melted

1 (8 ounce) Cream Cheese, softened

1 (20 ounce) can Crushed Pineapple, drained

12 ounces Cool Whip

Preheat oven to 400 degrees.

Roughly crush pretzels, and combine with 1/2 cup sugar and melted butter. Press into the bottom of a 9×13 baking dish. Bake for 7 minutes, cool. Break into pieces, and set aside in an air tight container until ready to use.

Beat Cream Cheese and 1/2 cup sugar until creamy. Fold in pineapple and cool whip. Chill.

Before serving, stir 3/4 pretzel mixture in, top with remaining to serve.

6 tablespoons butter, cubed

4 ounces cooked ham, chopped

1 to 2 garlic cloves, minced

1 head cauliflower, broken into florets

1-1/2 cups heavy whipping cream

2 tablespoons all-purpose flour

1/4 teaspoon salt

1/4 teaspoon pepper

Dash cayenne pepper

1-1/2 cups shredded Swiss cheese

2 to 3 tablespoons minced fresh parsley

1. Preheat broiler. Meanwhile, in a large skillet, heat butter over medium heat. Add ham and garlic; saute for 4-5 minutes. Add cauliflower, and cook just until crisp-tender. Combine cream and flour; stir into skillet, and blend well. Add salt, pepper and cayenne pepper. Cook and stir until thickened and bubbly; cook and stir 1 minute longer.
2. Pour into a 2-qt. baking dish. Sprinkle with cheese. Broil until lightly browned, 2-4 minutes. Sprinkle with parsley. Serve immediately.

2 large sweet potatoes

2 tsp olive oil

1 c grape tomatoes, halved

4 Tbsp butter

1 tsp salt

2 cups chopped, cooked chicken

1 cup pesto

Preheat oven to 425*.  Line a baking sheet with foil.  Pierce sweet potatoes several times with a fork and place them on the baking sheet.

Bake 45-50 min or until soft and tender.

While potatoes bake, heat oil in a skillet over high heat.  Add tomatoes and cook 1 to 2 minutes until browned.

Slice each cooked sweet potatoes in half lengthwise.  Mash 1 Tbsp of butte into each sweet potato half and sprinkle each with ¼ tsp salt.  Divide chicken, pesto and tomato equally among sweet potato halves.

Serve warm.

2 teaspoons olive oil

1 pound (500 g) boneless and skinless chicken thighs diced into 1-inch pieces

2 teaspoons minced garlic

1/3 cup barbecue sauce

Salt to season

10 stand and stuff taco shells

2 cups shredded mozzarella cheese

1/3 of green bell pepper | capsicum deseeded and sliced thinly

1/4 of a red onion sliced thinly

1/4 cup sliced mushrooms

2 tablespoons sliced olives

Italian seasoning

Preheat oven to 400°F (200°C). Spray a 9×13-inch baking dish with cooking oil spray; set aside.

Heat the oil in a skillet or pan over medium-high heat. When hot, add the chicken and sear until golden and crisp. Add the garlic; fry until fragrant (about 1 minute); then add the barbecue sauce and salt to season (about 1/2 teaspoon salt). Cook until chicken is coated and glossy, and the sauce slightly thickens. Turn off heat.

Arrange taco shells in the baking dish. Sprinkle 1-2 tablespoons of shredded cheese into each taco shell to keep them from going soggy. Spoon about 2-3 tablespoons of the chicken mixture into each shell on top of the cheese until all the chicken is used. Top with the green pepper slices, onion slices, mushrooms and olives. Top shells with the remaining cheese and sprinkle with the seasoning.

Bake for 15 minutes or until the cheese has melted through. Serve with sour cream, guacamole, salsa, or condiments of choice.

For the cake

Cooking spray

1 box white cake mix, plus ingredients called for on box

For the filling

1 (14-oz.) can sweetened condensed milk

4 tbsp. melted butter

1/2 c. packed brown sugar

1 tsp. cinnamon

Pinch of kosher salt

For the frosting

1/2 c. heavy cream

1 (8-oz.) block cream cheese

4 tbsp. butter, softened

1 c. powdered sugar

1 tsp. pure vanilla extract

Pinch of kosher salt

Make cake: Preheat oven to 350°. Grease a 9″-x-13″ baking pan with cooking spray. Prepare cake according to package directions. Pour batter into prepared pan and bake until a toothpick inserted in middle comes out clean, 20 minutes. Let cool.

Make filling: In a medium bowl, whisk together sweetened condensed milk, butter, brown sugar, cinnamon, and a pinch of salt.

Make frosting: In a large bowl using a hand mixer, beat heavy cream until stiff peaks form.

In another large bowl, beat cream cheese and butter together until no lumps remain. Add powdered sugar and beat until smooth, then add in vanilla and a pinch of salt. Fold in whipped cream until just combined.

Using the bottom of a wooden spoon, poke holes all over cake. Pour filling over and use a rubber spatula to push into holes. Frost with cream cheese frosting. Refrigerate 20 minutes before serving

Caramelized Onions
2 medium yellow onions, diced
2 tablespoons olive oil
2 tablespoons unsalted butter
1 teaspoon sea salt
½ teaspoon black pepper

Mac and Cheese
16 ounces elbow macaroni, cooked al dente and drained
½ cup unsalted butter
½ cup all-purpose flour
2 cups whole milk, warmed
1 cup of beef stock
2 teaspoons salt
½ teaspoon ground mustard powder
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper, optional
1 cup sharp gruyere cheese, freshly shredded
½ cup mozzarella cheese, freshly shredded
2 cups shredded rotisserie chicken

Topping
Salt and pepper, to taste
¼ cup Gruyere cheese, shredded
Thyme, chopped (for garnish)

Preheat oven to 350°F.

Caramelized Onions
Heat a skillet over medium-high heat and when hot, add the oil, butter, and onions.
Turn the heat to low and cover with a lid and cook for 25-30 minutes until the onions are softened
Turn the heat to medium and cook until the onions are golden brown, stirring occasionally
Cover and remove the pan from the heat and set aside.

Mac and Cheese
In a saucepan over medium heat, melt the butter.
Add the flour and whisk constantly for 1-2 minutes (or until the mixture turns light brown).
Remove from heat and gradually pour in the warm milk and beef stock, whisking constantly.
Return the pan to the heat, whisk another 3-5 minutes or until thickened.
Add the salt, garlic powder, ground mustard, and cayenne pepper and stir to combine.
Add the cheeses and onion mixture, stir until all of the cheese is melted.
Pour the sauce over the top of the cooked elbow macaroni. Stir to combine.
Add the shredded rotisserie chicken and stir until completely mixed together.

Topping
Top with ¼ cup shredded Gruyere cheese
Bake, uncovered, for 12-15 minutes, or until golden brown.
Season with salt and pepper, and top with chopped thyme.