Champagne Cupcakes Recipe by Courtney Whitmore from Pizzazzerie.
Prep time: 25 minutes
Cooking time: 20 minutes
Servings: 24 cupcakes
Ingredients
For the Cupcakes:
1 box white cake mix
3 large egg whites
1/3 cup vegetable oil
1 1/4 cups champagne
1 teaspoon almond extract
For the Frosting:
1/2 cup 1 stick butter, softened
4 cups powdered sugar
6 tablespoons champagne
For the Decorations:
white sixlets
white gumballs
white pearl sugar sprinkles
disco dust
Photo by Getty Images
Directions
Preheat oven to 350 °F and line muffin tin with cupcake liners.
In an electric mixer, combine cake mix and champagne. Add oil, eggs, and almond extract. Beat on low for 30 seconds and then medium for 1-2 minutes or until thoroughly combined.
Fill each cupcake liner 2/3 full with batter. Bake for 18-20 minutes or until lightly golden on top (and a toothpick inserted in the center comes out clean).
For buttercream frosting, cream softened butter until light and fluffy.
Add powdered sugar, 1 cup at a time, incorporating after each addition. add champagne and beat for 2 minutes on medium, until light and fluffy.
If you want a stiffer frosting, add more powdered sugar. If you want a looser frosting, add more champagne.
Frost cooled cupcakes with buttercream and decorate with piped frosting bubbles and candy bubbles. Top with a shimmer of disco dust!
Preheat oven to 400ºF. Lightly coat a large, rimmed baking sheet with cooking spray. Remove stems from mushrooms and reserve. Lightly brush any dirt from mushroom caps and stems. Arrange mushroom caps, stemmed sides up, on a prepared baking sheet. Chop stems.
Heat oil in a large nonstick skillet over medium-high. Add chopped mushroom stems, garlic, salt, and pepper; cook, stirring often, until mushrooms soften and turn golden brown and moisture has evaporated about 6 minutes. Add 1/4 cup of the panko; cook, stirring often, until the panko is lightly golden, about 1 minute. Add cream cheese, parsley, thyme, and 2 tablespoons of Parmesan; remove from heat and stir until combined.
Spoon 1 heaping teaspoon mushroom mixture into each mushroom cap. Stir together the remaining 3 tablespoons of panko and 2 tablespoons of Parmesan in a small bowl. Working with one at a time, gently dip the stuffed tip of each mushroom cap in panko-parmesan mixture to lightly coat; return to the baking sheet. Lightly coat the tops of stuffed mushrooms with cooking spray.
Bake in the oven until the tops of the mushrooms are golden brown and the mushrooms are soft, 20 to 22 minutes.
Beef Chili Recipe by Robby Melvin from Food and Wine.
Prep time: 25 minutes
Cooking time: 30 minutes
Servings: 8 servings
Ingredients
2 tablespoons olive oil
2 cups chopped yellow onion (from 1 large onion)
1 cup chopped poblano chile (from 1 chile)
8 garlic cloves, minced
3 pounds 90/10 lean ground chuck
1 (6-ounce) can tomato paste
1/3 cup ancho chile powder
2 tablespoons ground cumin
1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon fresh thyme leaves
1 teaspoon chopped fresh oregano
2 (15-ounce) cans dark red kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 (28-ounce) can crushed tomatoes
2 cups lower-sodium chicken broth
1 (12-ounce) bottle of beer
Shredded cheddar cheese, for serving
Sliced jalapeño chiles, for serving
Sliced radishes, for serving
Sour cream, for serving
Photo by Getty Images
Directions
Heat oil in a large Dutch oven over medium-high. Add onion, poblano, and garlic and cook, stirring often, until tender, about 5 minutes.
Add ground chuck and cook, stirring occasionally, until beef crumbles and is no longer pink, 8 to 10 minutes.
Drain beef mixture well and return to Dutch oven over medium-high.
Add tomato paste, ancho chile powder, cumin, salt, pepper, thyme, and oregano, and cook, stirring often, 2 minutes.
Increase heat to high. Stir in beans, tomatoes, chicken broth, and beer, and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until heated through, about 30 minutes.
1/4 cup thinly sliced scallions, white and light-green parts only
6 ounces (170g) grated cheddar cheese
Photo by Getty Images
Directions
Preheat oven to 350°F (180°C). Set cubed potatoes in a colander and rinse under cold water until water runs clear. Transfer to a large saucepan and cover with cold water by at least 2 inches. Season water with salt until water is salty like tears. Bring water to a boil over high heat, then reduce heat to medium-low and simmer until a knife easily pierces potatoes with no resistance, 10 to 15 minutes. Drain potatoes in a colander, then rinse with hot running water for 30 seconds.
Spread potatoes in an even layer on 2 rimmed baking sheets and transfer to oven until excess moisture has evaporated and surface of potatoes is dry, about 6 minutes.
If using a potato masher, transfer cooked potatoes to a large mixing bowl, add butter and sour cream, and mash until only very small lumps remain, then add heavy cream and fold with a rubber spatula until fully incorporated. If using a ricer, rice the potatoes into a large mixing bowl, then fold in butter, sour cream, and heavy cream until fully incorporated. If using a food mill, pass potatoes and butter through the food mill into a large mixing bowl, then add sour cream and heavy cream and fold with a rubber spatula until fully incorporated. Season with salt.
Transfer potatoes to a 9- by 13-inch baking dish and smooth surface. Cover with plastic and refrigerate for up to 5 days.
Two hours before serving, remove potatoes from the refrigerator and let stand for 1 hour. Meanwhile, preheat oven to 350°F (180°C). In a saucepan, cook bacon over medium-high heat until fat has rendered and bacon is browned and crispy, about 6 minutes. Add panko to a large mixing bowl and scrape bacon and its rendered fat into it. Stir well to combine. Stir in scallions and cheese and season with salt. Spread bread crumb topping on potatoes.
Bake casserole until topping is browned and potatoes are heated through about 45 minutes. Serve.
1 stick cold salted butter, cut into cubes, plus 2 tablespoons melted
1/2 c. cold vegetable shortening, cut into cubes
3 1/4 c. all-purpose flour, plus more for dusting
1/3 c. powdered milk
4 tsp. baking powder
1 Tbsp. sugar
2 tsp. cream of tartar
1 tsp. salt
1 c. finely shredded mild cheddar cheese
1 1/4 c. cold buttermilk
Photo by Getty Images
Directions
Put the cold butter and shortening in a bowl in the freezer. Preheat the oven to 450˚. Line a baking sheet with parchment paper.
Combine the flour, powdered milk, baking powder, sugar, cream of tartar and salt in a large bowl and stir. Add the cold butter and shortening and cut into the dry ingredients with a pastry cutter until pea-size pieces form. Add the cheese and cut in with the pastry cutter. Drizzle in half of the buttermilk and stir with a fork. Drizzle in the remaining buttermilk; stir until the dough just comes together.
Turn out the dough onto a floured surface and knead twice. Pat to a 1-inch thickness. Use a 2½-inch round cutter to cut out biscuits. Gather the scraps and cut out more biscuits. Arrange on the baking sheet and brush with the melted butter.
Bake, rotating the baking sheet halfway through until the biscuits are deep golden brown on the bottom, 11 to 12 minutes.
2 anchovy filets in olive oil, rinsed and finely minced (optional)
1/4 tsp. red pepper flakes
2 c. Italian seasoned breadcrumbs
1 c. grated parmesan cheese
1/4 c. finely chopped Italian parsley, plus more for sprinkling
Melted salted butter, to serve
Photo by Getty Images
Directions
In a large pot, place 4 quarts of water and 2 tablespoons of salt. Zest the lemon and cut it in half, reserving zest. Squeeze the juice from both halves of the lemon into the pot and add the juiced halves.
On a large cutting board, using a serrated knife cut the stem end of one artichoke so it sits upright. Cut about 1 inch off the top of the artichoke. Remove the tough outer leaves toward the bottom and use a pair of kitchen shears to trim the pointed tip off any remaining untrimmed leaves. Place the trimmed artichoke in lemon water and repeat with the remaining artichokes.
Bring the pot of water to a boil over medium-high heat. Cover, reduce the heat to medium-low, and simmer until a paring knife easily pierces the bottom of the artichokes, 25 to 30 minutes.
Drain the artichokes, discarding the lemon. Allow the artichokes to cool.
Preheat the oven to 375°F.
In a medium skillet, heat the oil over medium heat. Add the garlic, anchovies, if using, pepper flakes, the remaining ½ teaspoon kosher salt, and the reserved lemon zest. Cook until fragrant, 1 to 2 minutes. Stir in the breadcrumbs. Remove the breadcrumb mixture to a medium bowl and allow to cool for 5 minutes. Fold in the parmesan and parsley.
On a large cutting board, gently pull the leaves away from the center of an artichoke to reveal the center and open up the petals without removing them. Use a spoon to gently scrape away the fuzzy choke. Place the cleaned artichoke into a 13-by-9-inch casserole dish. Repeat with the remaining artichokes.
Use a spoon or your hands to add about ½ cup of filling to the artichokes, filling the centers and getting it in between the leaves.
Bake until the breadcrumbs are golden brown, 15 to 20 minutes.
Let cool for 10 minutes before sprinkling with extra parsley and serving with melted butter for dipping.
Trim ham if needed, then place in slow cooker. Combine melted butter and honey, then massage over ham, getting in between the slices a little. Cover and cook on LOW for 4-5 hours.
At the end of the cooking time, preheat broiler to HIGH, and line a roasting pan with heavy duty aluminum foil.
Combine sugar, seasoned salt, onion powder, ground cinnamon, ground nutmeg, ground ginger, ground cloves, paprika, and allspice in a small bowl. Pat half of the sugar mixture over the top of the ham.
Broil for several minutes, until bubbly and caramelized, then remove from oven.
To a small saucepan, add remaining sugar mixture. Add 3 Tbsp of either water or ham juices from bottom of the slow cooker. A combination of water/ham juice and bourbon is a nice alternative! Stir, and heat to a boil. Boil for about a minute, then remove from heat.
Brush or pour glaze over the ham, then broil again for a minute or two (careful… don’t let it burn!). Remove from oven and let ham rest for 5-10 minutes.
NEW YORK – JANUARY 01: Photo by Hiroko Masuike/Getty Images
New Year’s Day celebrations can be traced back to 2000 BCE in Mesopotamia, where the new year began with the new moon. In 46 B.C., Julius Ceasar created the Julian calendar, based on the sun, starting January 1st. The Gregorian calendar, most widely used today, was adopted in 1582 by Catholic nations to correct Julian’s calendar length error. The New Year’s Eve tradition of the ball drop in New York City’s Times Square started in 1907, replacing the fire risk of fireworks, and has occurred almost every year since. In modern society, the New Year is a time for reflection on the previous year, a time to celebrate accomplishments, and an opportunity to set goals for the upcoming year.
Valentines Day
WASHINGTON, DC – FEBRUARY 14: Photo by Anna Moneymaker/Getty Images
Valentine’s Day was not celebrated as a day of romance until around the 14th century. A Christian martyr named Valentine (Valentine of Rome and Valentine of Terni) could be the reason behind the holiday’s name but what led to that is up for debate. There are two major theories, one being that Valentine was executed on February 14th for defying the emperor’s ban on marriage. Another theory is that Valentine befriended and healed a blind girl, restoring her sight. The night before his execution, he left her a note signed “from your Valentine.” The romantic connection of Valentine’s Day is likely tied to Geoffrey Chacer’s “Parlement of Foules” in 1382. The mass production of Valentine’s cards began in the mid-19th century and is still a widely celebrated holiday today.
Easter
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The earliest observance of Easter was in the 2nd century to commemorate the resurrection. In early celebrations, Christians celebrated Easter every Sunday but these are now the foundation of modern weekly Mass. The tradition of decorating Easter eggs dates back to around the 13th century when Lent forbid eggs. Easter egg hunts date back to the 16th century, some suggest, after Martin Luther organized egg hunts where men would hide eggs for women and children to find. The Easter bunny first became a tradition in the United States in the 1700s from German immigrants, specifically in Pennsylvania, after they brought the “Osterhase,” to lay eggs.
Independence Day
NEW YORK, NEW YORK – JULY 4: Photo by Adam Gray/Getty Images
The Declaration of Independence was announced as the separation of the 13 American colonies from Great Britain on July 4th, 1776. The Declaration was signed by most delegates on August 2nd, making it official. If the British had won the American Revolution, the men whose names were on the paper, risked losing everything. The first Independence Day celebrations in 1777 included fireworks, bonfires, and bells in Philadephia. In New England, towns would compete on who could build the tallest bonfires, lighting them at nightfall. Today, Independence Day is celebrated with parades, family gatherings, fireworks, and, of course, the typical all-American food.
Thanksgiving
NEW YORK, NEW YORK – NOVEMBER 28: Photo by Kena Betancur/Getty Images
In 1621, the Wampanoag people and English colonists took part in a feast that lasted three days. While this feast occurred, there is no confirmation that this marks the first Thanksgiving. This feast included dancing, games, deer, corn, and shellfish. In 1623, after a two-month drought, there was rainfall and the colonists gave thanks to God, making this a religious Thanksgiving (not tied to the 1621 event). The national holiday was established in the mid-19th century and is based on the 1621 harvest feast. Thanksgiving was previously suggested to be celebrated on November 26th by George Washington but after the end of the Civil War in 1863, Abraham Lincoln suggested it be celebrated on the fourth Thursday of November.
Hanukkah
NEW YORK, NEW YORK – NOVEMBER 28: Photo by Kena Betancur/Getty Images
Hanukkah is a Jewish holiday that means “dedication” in Hebrew. Hanukkah commemorates the rededication of the Second Temple in Jerusalem after the Maccabean Revolt in the 2nd century BCE. Hanukkah begins on the 25th of Kislev on the Hebrew calendar, a lunar calendar, which typically falls in November or December. The Dreidel was adopted after the Jewish people struggled to maintain religious freedom. Hanukkah is an eight-day Jewish celebration that is celebrated by lighting the menorah or Hanukkiah, playing games, and giving gifts in modern traditions.
Christmas
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In ancient Rome, December 25th was used to celebrate the return of longer days and in the 4th century, the Christian church adopted December 25th as the birthday of Jesus of Nazareth. Traditions emerged over the centuries including Christmas trees, carolin,g, and Santa Claus. Christmas has incorporated a variety of cultural traditions. The first Christmas tree was decorated in 1510. Modern depictions of Santa Claus come from Clement Clarke Moore’s poem “A Visit from St. Nicholas,” in 1823. Santa Claus’ modern appearance became popular in 1881 after a Coke-a-Cola advertisement featured a man with a red suit and white beard. In Germanic and Nordic countries, Christmas is celebrated on December 24th as children are presented with their presents.
Bruschetta Recipe by Camille Berry from Taste of Home.
Prep time: 30 minutes
Cooking time: N/A
Servings: 2 dozen
Ingredients
1/4 cup olive oil
3 tablespoons chopped fresh basil
3 to 4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
4 medium tomatoes, diced
2 tablespoons grated Parmesan cheese
1 loaf (1 pound) unsliced French bread
Photo by Getty Images
Directions
In a large bowl, combine oil, basil, garlic, salt and pepper. Add tomatoes and toss gently. Sprinkle with cheese. Refrigerate at least 1 hour.
Bring to room temperature before serving. Slice bread into 24 pieces; toast under broiler until lightly browned. Top with tomato mixture. Serve immediately.
Sweet Potato Casserole Recipe by Georgie Goode from The Pioneer Woman.
Prep time: 2 hours
Cooking time: 1 hour
Servings: 8-10 servings
Ingredients
Filling
3 1/2 lb. sweet potatoes
1/2 c. butter, melted, plus more to grease the casserole dish
1/2 c. heavy cream
1/3 c. light brown sugar
3 large eggs
1 1/4 tsp. salt
1 1/2 tsp. cinnamon
3/4 tsp. smoked paprika
1/4 tsp. cayenne pepper (optional)
Topping
1/2 c. all-purpose flour
1/2 c. light brown sugar
1/2 tsp. cinnamon
1/4 tsp. salt
1 c. chopped pecan
1/4 c. butter, melted
2 c. mini marshmallows, divided
Photo by Getty Images
Directions
For the filling: Preheat the oven to 425°F. Line a baking sheet with foil.
Place the sweet potatoes on the foil and pierce the tops 2 to 3 times with a knife. Loosely cover with foil. Roast until very soft, about 50 to 60 minutes. Uncover and let rest until cool enough to handle. Peel the sweet potatoes, discarding the skin.
In a large bowl, combine the roasted sweet potato, butter, cream, light brown sugar, eggs, salt, cinnamon, smoked paprika, and cayenne. Mash until smooth (or leave it a little chunky if you like!).
Reduce the oven temperature to 375°F. Butter a 13-by-9-inch casserole dish. Place the sweet potato filling in the casserole dish and smooth the top.
For the topping: In a small bowl, stir together the flour, sugar, cinnamon, and salt. Add the pecans and butter and mix until the mixture is clumpy. Sprinkle 1 cup of marshmallows all over the potato filling. Then top with all of the streusel. Bake for 25 minutes. Remove from the oven and top with the remaining 1 cup of marshmallows. Return to the oven for 10 to 15 minutes, or until the casserole is bubbly around the edges, hot in the middle, and the marshmallows on top are golden brown. Let cool for a few minutes before serving.
