Monday, Aug 17, 2020, 4:15 pm

By:Tony Williams

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1.Snowman Cheese Ball

Ingredients 3 packages (8 ounces each) cream cheese, softened 4 cups shredded Cheddar cheese (16 ounces) 2 tablespoons basil pesto 1 tablespoon grated onion 1/4 teaspoon yellow mustard 2 drops red pepper sauce 1 container (4 ounces) whipped cream cheese, softened Assorted crackers, if desired Directions: Mix 3 packages cream cheese and the Cheddar cheese; divide into 3 equal parts. Combine 2 parts to equal two-thirds of mixture; mix in pesto. Mix onion, mustard and pepper sauce into remaining one-third mixture. Cover each cheese mixture and refrigerate about 4 hours or until firm enough to shape. Shape each cheese mixture into ball. Wrap each ball, label and freeze. About 12 hours before serving, remove balls from freezer. Thaw in wrappers in refrigerator. Arrange balls on serving plate with smaller ball on top for head of snowman. Frost snowman with whipped cream cheese before serving. Decorate as desired. Serve with crackers. Store covered in refrigerator. Photo and Recipe Courtesy of mommygaga.com

2.Spaghetti & Meatballs

Ingredients: 8 ounces spaghetti 1 1/2 slices whole-wheat bread, torn into small pieces 4 ounces ground turkey breast 4 ounces low-fat turkey sausage, casings removed 2 tablespoons minced onions 2 teaspoons minced garlic 1/2 teaspoon dried basil 1/2 teaspoon dried oregano ground red pepper 1 egg white, lightly beaten 1/2 cup defatted chicken broth 1 small onion, finely chopped 2 sweet red peppers, finely chopped 4 large tomatoes, seeded and diced 1/4 cup tomato sauce Directions: In a large pot of boiling water, cook the spaghetti according to the package directions. Meanwhile, place the bread in a food processor or blender and process with on/off turns to make fine crumbs. Crumble the turkey breast and turkey sausage into the food processor. Add the minced onions, garlic, basil, oregano and ground red pepper and process briefly. Add the egg white and process with on/off turns until well-mixed. Shape the mixture into 1" balls. Coat a Dutch oven or large no-stick skillet with no-stick spray. Place over medium heat, add the meatballs and brown on all sides. Remove to a platter and set aside. Add the broth to the pan and scrape up the cooked-on bits of meat with a wooden spoon. Add the chopped onions and sweet red peppers. Saute, stirring frequently, for 5 minutes, or until tender. Add the tomatoes and tomato sauce. Cover and cook for 10 minutes, stirring frequently to prevent scorching. Add the meatballs and cook for 10 minutes more. Drain the pasta and serve with the meatballs and sauce. Photo and Recipe Courtesy of bestofyoutoday.com

3.Eggplant Parmesan with Crisp Bread Crumb Topping

Ingredients: 3 tablespoons extra-virgin olive oil, plus about 2 cups for frying 1 onion, finely chopped 3 garlic cloves, very finely chopped Two 28-ounce cans whole, peeled Italian tomatoes, drained Kosher salt and freshly ground pepper 8 small eggplants (1/2 pound each), cut lengthwise 1/2 inch thick 3 tablespoons coarsely chopped basil 1 pound lightly salted fresh mozzarella, thinly sliced and torn into small pieces 1 cup freshly grated Parmigiano-Reggiano cheese 3 tablespoons dry bread crumbs Directions: In a large skillet, heat the 3 tablespoons of olive oil. Add the onion and garlic and cook over moderate heat until tender, about 5 minutes. Using your hands, crush the whole tomatoes into the skillet. Bring to a simmer and cook over moderately low heat, stirring occasionally, until the sauce is very thick, about 25 minutes. Transfer the tomato sauce to a food processor and puree until smooth. Season with salt and pepper. Meanwhile, in a very large skillet, heat 1/4 inch of olive oil. Season the eggplant slices with salt and pepper. Working in several batches, cook the eggplant over moderately high heat, turning once, until golden on both sides, about 8 minutes per batch; add more olive oil to the skillet between batches. Drain the eggplant slices on paper towels. Preheat the oven to 400�. Spread 1 cup of the tomato sauce in a 9-by-13-inch glass or ceramic baking dish. Arrange one-third of the fried eggplant slices in the baking dish and sprinkle all over with 1 tablespoon of the chopped basil. Top with one-third of the torn mozzarella and sprinkle with 1/3 cup of the grated Parmigiano-Reggiano. Repeat this layering twice. Sprinkle the bread crumbs all over the top of the eggplant Parmesan. Bake in the upper third of the oven for about 45 minutes, until the top of the eggplant Parmesan is golden and the tomato sauce is bubbling. Let stand for 15 minutes before serving. Photo and Recipe Courtesy of foodandwine.com

4.Rosemary Garlic Buttered Potatoes

Ingredients: 3 pounds baby red potatoes 2 tablespoons olive oil 4 crushed garlic cloves 1/4 cup minced fresh rosemary or to taste 2 to 4 tablespoons butter Salt and freshly ground black pepper to taste Directions: Scrub the potatoes and, for a decorative look if you like, remove a thin strip of peel from around the centers. Cook the potatoes in a large pot of boiling salted water until tender, about 20 minutes. Do not overcook. Drain well, then return the potatoes to the pot. Place over medium-high heat and add the olive oil, garlic and rosemary. Cook, stirring constantly, until the potatoes are a light golden brown and the garlic is fragrant, about 5 minutes. Be careful not to overcook or burn the garlic. Add 2 tablespoons butter and season to taste with salt and pepper. Add additional butter if potatoes seem too dry or for a richer flavor. Serve hot. Photo and Recipe Courtesy of freep.com

5.White Chocolate Holiday Bark

Ingredients: 1 pound finely chopped white chocolate 1 1/2 teaspoons nut or plain oil 1/2 cup dried cranberries 1 1/4 cups shelled pistachio nuts, toasted and papery coating peeled Equipment: Chocolate thermometer Directions: Tempering the chocolate for the bark requires a double boiler. If you don't have a double boiler, improvise one by using a saucepan and a stainless steel bowl: Nestle the bowl into the saucepan, allowing a few inches of space to remain between the bottom of the bowl and the bottom of the saucepan. Keep an extra bowl of a similar size on hand to transfer the chocolate for cooling. Rest the chocolate thermometer on a towel. Line a baking sheet with foil. Pour a couple inches of water into the bottom half of the double boiler and heat over medium-low to just below a simmer. Put the chocolate in the top half of the double boiler and set over the hot water. Slowly melt the chocolate, stirring with a heat-resistant rubber spatula. As the chocolate melts, check the temperature periodically to make sure it stays between 82 and 86 degrees F. If it starts to rise above this temperature, quickly transfer the chocolate to the bowl on reserve and stir briskly to reduce heat. Return bowl to double boiler to maintain heat between 82 and 86 degrees F. Remove bowl from over the hot water just before all the chocolate melts. Stir vigorously until the chocolate melts completely. Check temperature again. Stir in the oil until evenly blended. Chocolate is now tempered and ready to use. Keep within the 82 to 86 degree F range, returning bowl briefly to the double boiler if necessary. Quickly stir the fruit and nuts into the chocolate. Spread chocolate mixture out on the prepared baking sheet so it's about 1/2-inch thick and the fruit and nuts are coated. Set bark aside at room temperature to harden. Break into angled pieces. Store in an airtight container at room temperature. Photo and Recipe Courtesy of Foodnetwork.com

6.Roasted Gray Goose with Crispy Skin

One 12-pound goose, neck and giblets reserved, visible fat removed Salt and freshly ground pepper 4 1/4 cups warm water 1 1/2 tablespoons honey 1 teaspoon Tabasco 1 teaspoon potato starch dissolved in 2 tablespoons red or white wine Beginning at the neck end, work your fingers under the goose skin, snipping any fibers and sinews with kitchen scissors; work your fingers as far down over the thighs as possible. Using a sharp knife, cut halfway through the wing and leg joints to help the bird cook evenly. Generously season the goose inside and out with salt and pepper. Set the goose on a rack in a heavy roasting pan, breast side up. Add the neck, gizzard, heart and 4 cups of the water to the pan. Cover the goose with foil and seal the foil all around the edge of the pan. Bring the water to a boil. Reduce the heat to low and steam for 45 minutes. Remove from the heat and let cool. Transfer the rack with the goose to a rimmed baking sheet and refrigerate uncovered overnight, until the skin is very dry, like parchment. Strain the pan juices and refrigerate. Bring the goose to room temperature before roasting. Preheat the oven to 350�. In a bowl, mix the honey with the Tabasco and the remaining 1/4 cup of water. Return the rack to the pan and roast the goose for 1 hour, basting occasionally with the Tabasco mixture. Carefully turn the goose breast side down. Roast for about 30 minutes longer, basting occasionally. The goose is done when an instant-read thermometer inserted in the inner thigh registers 170�. Turn off the oven and let it cool to 160�. Transfer the goose to a heatproof platter, breast side up. Return the goose to the oven and let it rest for 20 minutes. Pour off the fat in the roasting pan. Scrape the solidified fat off the refrigerated pan juices and refrigerate for another use. Add the juices to the pan and bring to a boil, scraping up any browned bits on the bottom. Pour the juices into a small saucepan. Stir in the potato starch slurry and simmer, stirring, until slightly thickened, about 1 minute. Season the jus with salt and pepper and strain it into a gravy boat. Carve the goose and pass the jus at the table. Photo and Recipe Courtesy of.foodandwine.com

7.Gingerbread Men

Ingredients 8 cups sifted flour 3 teaspoon ginger 1 heaping teaspoon cinnamon 1 teaspoon salt Shop 1 cup sugar 2 c. unsulfered molasses 1 cup shortening 3 tsp baking soda 2/3 cup hot water 1 egg Instructions Combine flour, ginger, cinnamon and salt. Make a well in the center, stir in sugar and molasses. Add shortening. Dissolve baking soda in hot water, then pour into dough. Finally add egg and blend until well combined. Wrap dough in Plastic wrap. Chill thoroughly, I chill over night. Roll dough out onto a floured surface to 1/4 inch thickness. Cut into desired shapes. Bake at 400 degrees for 8-10 minutes on a greased cookie sheet. Once cooled decorate with icing. Photo and Recipe Courtesy of chocolatechocolateandmore.com

8.Zinfandel Braised Lamb Chops with Dried Fruit

Ingredients: 2 tablespoons extra-virgin olive oil Four 8-ounce lamb shoulder chops (cut 1 inch thick) Salt Freshly ground pepper 1 tablespoon ground coriander 8 garlic cloves, halved 10 thyme sprigs, plus more for garnish 1 cup big, jammy red wine, such as California Zinfandel Directions: 1/2 cup dried cherries (3 ounces) 1/2 cup dried California apricots (3 ounces), quartered 2 cups low-sodium beef broth In a large, deep skillet, heat the olive oil. Season the lamb chops with salt and pepper and rub them all over with the coriander. Add the lamb chops to the skillet along with the garlic cloves and 10 thyme sprigs and cook over high heat, turning once, until the lamb chops are browned and the garlic cloves are browned in spots, about 6 minutes. Add the red wine, dried cherries and dried apricots to the skillet and bring to a boil. Cook over moderate heat until the wine is reduced by half, about 5 minutes. Add the beef broth and bring to a boil. Cover partially and simmer over moderately low heat until the lamb is tender and the sauce is thick and glossy, about 35 minutes; turn the lamb chops once or twice during cooking. Discard the thyme sprigs. Serve the lamb chops at once, garnished with fresh thyme. Make Ahead. The braised lamb chops can be refrigerated overnight. Reheat them gently before serving. Serve with steamed Israeli couscous. Photo and Recipe Courtesy of.foodandwine.com

9.Green Bean Casserole

Ingredients: 15 ounce can cut green beans, drained A little less than 1 cup milk 10 ounce can condensed cream of mushroom soup 3 ounce French fried onions salt and pepper to taste Cooking method for green bean casserole: Direction: Preheat oven to 350 degrees F. In a medium casserole dish mix green beans, milk, cream of mushroom soup, and 1/2 of the can of french onions. Bake for 25 minutes in the preheated oven. Sprinkle the other half can of fench onions over the top of the casserole, and let it sit in the oven for 5 more minutes. Season with salt and pepper. Photo and Recipe Courtesy of blessedmom.hubpages.com

10.Santa Hat Brownies

Make brownies from a mix, or from scratch (if you're ambitious), and let cool You can also buy brownies, ready made. Cut out small circles from the pan of brownies then top with a delicious mascarpone buttercream frosting and place a hulled strawberry on top. Add a dab of icing on the top of the strawberry to complete the look. Photo and Recipe Courtesy of mommysavers.com

11.Coconut Cookies

Ingredients: 1 stick butter 1 1/2 cups brown sugar 2 eggs 2 teaspoons vanilla 1 cup flour 2 teaspoons baking powder 1 teaspoon salt 1 1/2 cup coconut, shredded 1 cup pecans, chopped Directions: Melt butter over medium heat. Now add brown sugar and stir until dissolved. Let it cool then add eggs and vanilla. Then add the remaining ingredients and mix well. Add coconut, pecans and mix well. Drop onto cookie sheet and bake at 350 degrees for 8 minutes. Photo and Recipe Courtesy of allsecretrestaurantrecipes.com

12.Turkey and Stuffing

Ingredients: 1 whole turkey (that is about 12 lbs) 3/4 cup olive oil 2 tablespoons garlic powder 2 teaspoons dried basil 1 teaspoon ground sage 1 teaspoon salt 1/2 teaspoon black pepper 2 cups water Directions: Clean the whole turkey and discard giblets and organs. Preheat oven to 325 degrees F. Place the cleaned and ready turkey in a roasting pan with a lid. In a small bowl, add olive oil, garlic powder, dried basil, sage, salt, and black pepper. Using a brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting pan, and cover. Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F. Remove your christmas turkey from oven, and allow to stand for about 30 minutes. Photo and Recipe Courtesy of blessedmom.hubpages.com

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