Melomakarona Recipe

I originally discovered these Greek cookies while completing a practical exam in culinary school, where I had to prepare a meal of traditional Greek foods.

The melomakarona cookies I made for dessert ended up being absolutely delicious, and I couldn’t wait to make them again.

With love, I have refined my recipe for years ever since, resulting in the soft spiced cookies bathed in honey syrup and sprinkled with walnuts that you’ll find in this post.

Not only do the warm Mediterranean flavors instantly put me in a Christmas spirit, but because these cookies stay fresh up to two weeks, I actually CAN start my holiday baking by making them earlier in the month!

“Oh, my goodness! Made these cookies to bring to my daughter’s for Christmas. I waited patiently to do the “taste test” and it was worth the wait! They are delicious and taste just like the ones I’ve been buying at the annual Greek festival close to home for years. Thank you so much!”

—Connie

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The perfect salad for Christmas Dinner

No matter what your entree is for Christmas dinner, I’m willing to be that this Christmas Salad will go with it.

It’s a combination of peppery arugula and crisp radicchio, topped with juicy oranges, creamy goat cheese, cinnamon roasted almonds and beautiful pomegranate seeds.

But the thing that sets this salad apart is the zesty orange dressing. It’s creamy but not too creamy, filled with the flavor of fresh orange juice, sweetened with a bit of honey, and made a bit tangy by white wine vinegar and Dijon mustard.

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Spritz Cookie Recipe

For years, I would see Spritz Cookies on cookie trays and think there was simply no way I would ever be able to make those myself. Too fussy, too much chance of failure, I thought.

But, in a moment of fearlessness a few years ago, I bought a cookie press and tried my hand at it using another recipe. The cookies ended up turning out fine, but there were a lot of missing details I wish I had known, since it was my first time making them.

I’m here today to walk you through how to make spritz cookies, from the viewpoint of a spritz cookie novice. Along the way, I’ll tell you everything you need to know about each step of the process so that you succeed at these cookies the first time you ever make them.

What are Spritz Cookies?

Spritz cookies are delicate, buttery little treats that are often the prettiest part of a cookie tin or platter. Their distinctive shapes and melt-in-your-mouth texture make them a favorite for Christmas.

The name “spritz” comes from German word “spritzen,” meaning to squirt or spray, which describes how these cookies are made using a cookie press or piping bag.

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Classic Raspberry Thumbprint Cookies

My family’s classic Midwestern sour cream sugar cookie recipe got such a nice response on social media, that I’m back today sharing our thumbprint cookie recipe!

This recipe combines a salty nutty cookie with sweet jam, and it uses a special technique of baking the cookies for a bit first before making the thumbprints, which helps prevent the cookies from cracking quite so much.

What are Thumbprint Cookies?

Thumbprint cookies are a classic in the baking world, especially around Christmas!

The unique feature of these cookies is the indentation created by pressing your thumb into the center, which provides the perfect well for a delicious filling.

Types of Thumbprint Cookies

Thumbprint cookies come in various flavors and with different fillings. Sometimes, they are made with a simple sugar cookie dough, and sometimes they are nutty.

The fillings can range from jams and preserves to chocolate, caramel or even something like Nutella. My mom actually fills hers with frosting!

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BEST Prime Rib Rub

My family doesn’t have a certain meal we eat every Christmas, but often enough, it’s prime rib. Otherwise known as a standing rib roast, it can be intimidating for a home cook to execute.

So let’s just start at the beginning. The first step to achieve a beautifully seasoned prime rib that will leave your guests impressed is a really great Prime Rib Rub.

A rub made with simple ingredients like rosemary, thyme, garlic and shallots creates a deeply flavorful and crispy crust on the meat, making it a memorable meal every single time.

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Nothing says “Holiday Season” like Chocolate Peppermint

In terms of flavor combinations, chocolate and peppermint is right up there with peanut butter and jelly, and tomatoes and basil. And chocolate and peppermint tastes BEST during the holiday season. It’s a fact.

This Chocolate Peppermint Cookies recipe has been developed using both cocoa powder and melted dark chocolate for the richest, deepest chocolate flavor. And, these cookies have a just-slight-underbaked chewy texture, so they almost eat like a brownie!

They also have both peppermint extract and crushed peppermint candy, so I guess you can say they’re double chocolate and double peppermint cookies!

These cookies are dedicated to the true lovers of the combination of chocolate and peppermint, but I think just about everybody will end up loving them!

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This is the best Sugar Cookie Recipe with Sour Cream

This is probably the most personal recipe on this blog – my family’s Christmas cookie recipe!

My mom got this recipe for Sour Cream Cookies from my grandma, who got it from a coworker, who probably got it from a local newspaper here in the Midwest.

What makes it so special? Two things – flavor and texture. The flavor largely comes from a generous spoonful of nutmeg. While most sugar cookie cutouts have very little flavor other than sugary dough, these ones have a subtle spice flavor.

And the sour cream keeps them extremely soft. They even stay soft for at least a week after they’re baked – an impressive feat for a sugar cookie.

My mom generously helped me translate our family recipe into a foolproof written version, and even helped me make the cookies for this post (those are her hands rolling out the dough in the step-by-step photos below).

What does sour cream do in baking?

Sour cream is magic! It serves several functions in baked goods such as these sour cream sugar cookies:

• Moisture Booster. Sour cream adds extra moisture to the cookie dough, ensuring a soft and tender final product.
• Flavor Enhancer. The subtle tang of the sour cream complements the sweetness of the other ingredients.
• Leavening Agent. The acidity of the sour cream reacts with the baking soda, resulting in a light and airy cookie.

“I had lost my grandma’s recipe last year in a house fire, so one of those small things that hit me when trying to make that holiday cheer. THANKFULLY I found this recipe and it will now be our family traditional Christmas cookie. Husband wasn’t a fan of grandma’s recipe but said I should receive a cookie award for these. Kids loved decorating them. Sturdy enough for little hands to grab, soft and chewy, subtle nutmeg flavor and holds details of cookie cutters very well.”

—Kris

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Air Fried Brussel Sprouts

Have you seen that meme about how everybody hated Brussels sprouts in the 80’s and 90’s because they didn’t have the same marketing person they have now? Back then, they were steamed and bland, but now they’re fried and flavorful!

The Air Fryer Brussels Sprouts I’m sharing today have the NEW marketing person, but with the healthful twist of air frying rather than deep frying.

Because we all know that a boiled or steamed sprout just can’t compare to a crispy one. It’s all about that deep golden brown deliciousness, and your air fryer can get it done!

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Green Bean Casserole Crockpot Recipe

If you’ve been underwhelmed by classic green bean casserole made with canned soup, I really don’t blame you. It’s not my favorite, either.

So I set out to not only give it a fresh and flavorful upgrade, but also do it in a crockpot, so your casserole doesn’t have to take up valuable oven space on Thanksgiving or Christmas. What can I say, I enjoy a challenge.

I ended up testing this recipe five times to get it just right for you. It uses fresh green beans and fresh mushrooms (no gloppy canned cream of mushroom soup).

It’s the perfect balance of cooked but not mushy, saucy but not too liquidy, and it’s the epitome of comfort food with the convenience of slow cooking.

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Ever wonder what to make with Leftover Mashed Potatoes? Here is the answer!

Thanksgiving is one of my favorite holidays, but with a gathering of just five people, we’re often stuck with quite a bit of leftovers after the big meal.

While you can simply reheat leftover mashed potatoes and drizzle them with homemade gravy a second time around, my favorite way to serve leftover mashed potatoes is this Loaded Mashed Potato Casserole.

Make this, and you’ll use up 4 cups of mashed potatoes, so this might be the only leftover recipe you need (or, you can easily make a half batch of this if you have less leftovers).

It’s loaded with all the good stuff, like bacon, cheese, sour cream and two kinds of onions, and topped with crushed cheese crackers for good measure.

“This recipe is a winner! Easy to improvise if needed. I made it yesterday and it turned out to be melt in your mouth, delicious and memorable. Absolutely perfect way to use up leftovers!”

—Melinda

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