Christmas cookies are my favorite tradition for the holiday season. When I lived in Osceola, Arkansas one of my friends hosed a cookie swap. My sweet friend Layne Rayder, who sadly passed away earlier this year, brought these and they were so buttery and rich. We made them in her honor this year.

Scotch Shortbread by Layne Rayder

• 3/4 cup Unsalted butter ; not margarine
• 1/4 cup Sugar
• 2 cups Flour
• 1 tsp. Vanilla extract

Cream butter and sugar. Slowly add flour until incorporated. Add vanilla. Chill dough. Anytime dough becomes difficult to work with, chill for 15-20 minutes. Roll out and cut into favorite shapes. Bake at 350 for 15 minutes or until light brown. Cool on a rack and decorate with colored sprinkles and colored sugar. Makes 24 cookies.

I made these in mini form for my annual Girl Nosh Dirty Santa Party and they were a hit! I googled an easy aioli recipe to top them and then sprinkled on some chives for a beautiful presentation. Served on my 3-tier Russell Wright serving tray! Simple, clean flavors and an easy preparation but makes a big impact!

Crab Cakes

• 1 Egg
• 1 teaspoon Old Bay Seasoning
• 1 ounce Mustard
• 1 teaspoon Lemon Juice
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Parsley; chopped
• 1/3 cup Mayonnaise
• 1 ounce Green onion; diced
• 2 ounce Red pepper; diced
• 1 pound Fresh lump Crabmeat
• 3/4 cup Bread crumbs

Beat egg. Add all ingredients except crab. Add crab and mix gently by hand. Shape into patties. Refrigerated 20 minutes. Heat 2 T. Oil in a medium-high heat skillet and fry until lightly browned.

Printable version here: Print

Tis nearly time to gather with the family to open presents, eat yummy food and enjoy one another. Maybe you need a little alcohol to help with the celebration? Try this beautiful punch, makes a bunch and is super easy! My Dirty Santa Party girls loved it!

Christmas Punch

• 1 large bag of ice
• 5 cups 100% cranberry juice* 40 ounces, NOT cranberry juice cocktail
• 2 bottles very dry sparkling wine (750 ml bottles) , such as champagne, cava, or Prosecco (I used a brut Prosecco)
• 2 cups apple cider
• 1 1/2 cups diet ginger ale (12 ounces) (from 1 can or poured from a liter bottle)
• 1 1/2 cups dark rum or brandy (12 ounces)
• 2 oranges thinly sliced into rounds
• 1 cup fresh cranberries

Instructions 

• Make sure all of the ingredients are well chilled. Fill a large punch bowl with ice. Top with the cranberry juice, sparkling wine, apple cider, ginger ale, and rum.
• Stir gently to combine. Top with the orange slices and fresh cranberries. Enjoy!

Source: Well Plated

Nigella could do or say anything and I’d go for it. Luckily, this recipe from cheeky Nigella is delicious. It’s her version of pasta alla puttanesca, and it’s got a bite! I love the saltiness that works perfectly with the spaghetti, and the light sauce is perfect for a simple meal. I heartily recommend it.

Slut’s Spaghetti

Source: Nigella Lawson

Ingredients

3 tablespoons olive oil

8 anchovy fillets, drained and finely chopped

2 garlic cloves, peeled and thinly sliced, crushed or grated 

1/2 teaspoon crushed red pepper flakes, or 1 to 2 tablespoons jarred or canned jalapeno peppers (preferably red), drained, sliced, and diced, or to taste 

Salt

1 pound spaghetti

1 (14-ounce) can diced tomatoes

1 1/4 cups chopped drained pitted black olives

2 tablespoons small capers, well rinsed and drained

2 to 3 tablespoons chopped fresh parsley leaves, for garnish, optional

Freshly ground black pepper

Directions

1. Bring a large pot of water, for the pasta, to a boil over medium heat, though you don’t need to get started on the sauce until the water is pretty well boiling.
2. Pour the oil into a wide, shallowish frying pan, Dutch oven, or wok, and put it over medium heat.
3. Add the anchovies and cook for about 3 minutes, pressing and pushing with a wooden spoon, until the anchovies have almost “melted”. Add the garlic and red pepper flakes or jalapenos and cook, stirring, for another minute.
4. This is probably the stage at which you will want to salt the boiling water and adding the spaghetti to cook, following the package instructions.
5. Going back to the sauce, add the tomatoes, olives, and capers to the pot with the anchovies and cook for about 10 minutes, stirring every now and again, by which time it will have thickened slightly. Taste for seasoning.
6. Just before the pasta is ready, remove and reserve about an espresso cupful of cooking water.
7. When the pasta is cooked as desired, drain and add the spaghetti to the tomato sauce, adding a little reserved pasta water, if needed, to help amalgamate the sauce. Scatter with chopped parsley, if there’s some to hand, and serve in slatternly style, preferably with an unfiltered cigarette clamped between crimson-painted lips.
8. Make Ahead Note:
9. The sauce can be made 2 days ahead. Transfer the sauce to a nonmetallic bowl to cool, then cover and refrigerate as soon as possible. Reheat gently in large saucepan, frying pan, or wok, stirring occasionally, until piping hot.
10. Freeze Note:
11. The cooled sauce can be frozen in a resealable container for up to 3 months. Thaw overnight in the refrigerator and reheat as above.

When I say easy, I mean easy. For real. 3 ingredients! I serve these when I make tacos…from a box. We all have nights when we just need to get dinner on the table and aren’t feeling particularly creative, right?

EASY REFRIED BEANS

• 15 ounces refried beans
• ¹⁄₂ cup salsa
• 1cup shredded cheddar cheese

Combine all in a saucepan and heat over medium heat until bubbly and warm.

Easy as heck to make. Would be perfect for a summer potluck. Cool and refreshing!

Ingredients:

• 1 can of Sweetened Condensed Milk
• 6 oz can Lemonade concentrate
• 8 oz container Cool Whip
• 1 graham cracker crust

Instructions:

Mix milk and lemonade until combined. Stir in Cool whip and combine well. Pour into graham cracker crust and chill.

I made these delicious sammies for a picnic by the creek yesterday. So so so good!

HAM AND HAVARTI SUB SANDWICHES

• 1 loaf of french bread; sliced in half lengthwise
• 1/2 – 1 recipe roasted red pepper sandwich spread
• 1/2 tsp dill weed
• 3 cups baby spinach
• 8 oz thinly sliced honey ham
• 8 oz thinly sliced black forest ham
• 6 slices havarti cheese

ROASTED RED PEPPER SANDWICH SPREAD

• 1 (8 oz) pkg light cream cheese, softened
• 1/2 cup finely chopped roasted red peppers
• 1/4 cup mayonnaise
• 2 Tbsp. fresh minced basil
• 1/4 tsp salt
• pepper to taste

Combine all of the above ingredients in a bowl until well combined. Store in the fridge up to 3 days.

Simply spread the sandwich spread on the inside of each piece of bread and build your sandwich. Cut into desired serving slices.

Ahhh, the South. What do we do to healthy veggies? Add bacon, of course. Don’t knock it til you tried it. Shut up, Cholesterol, you’re fine.

SOUTHERN BACON-FRIED CABBAGE

• 6 slices bacon, chopped
• 1 cup onion, chopped
• 3 cloves garlic, minced
• 1 large head cabbage, cored and chopped
• 2 teaspoons seasoned salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder

INSTRUCTIONS

1. Cook the bacon in a jumbo cooker over medium-high heat until crisp. Remove the bacon to a paper towel-lined plate. Reserve 2 tablespoons of the bacon grease and discard the rest.
2. In the same jumbo cooker, return the 2 tablespoons bacon grease. Over medium-high heat, cook the onion until it is soft, about 4 minutes. Add the garlic and continue to cook for an additional 1 minute. Stir in the cabbage and continue to cook and stir for 4-5 minutes. Add the seasoned salt, pepper, onion powder and garlic powder. Mix well.
3. Reduce heat to low, cover, and allow to simmer, stirring occasionally, for about 30 minutes.
4. Just before serving, mix the bacon into the cooked cabbage. Serve immediately.

Source: Love Bakes Good Cakes