Recipes To Try This Season | Blogmas 2017 Day 11

toa-heftiba-174051.jpg

These are not my own recipes, however, I do believe they would be fun to try to make especially around this time when many of us will be hosting and/or spending large amounts of time with a lot of people. I figured it would be nice to have a place where all these amazing holiday recipes could land, as sort of a reference page. If you would like to find the original recipe or the site from where it came, I’ve attached the original sites at the bottom of each recipe. Hope you get to try and enjoy some, if not, all of these recipes this Christmas season!

Slow-Cooker Hot Cocoa | This is something that I just found and REALLY want to try. 

I N G R E D I E N T S

  • 1 1/2 cups semi-sweet chocolate chips

  • 1/4 cups cocoa powder

  • 1/2 cup sugar

  • 1 tsp. vanilla extract

  • 1 cup heavy cream

  • 6 cups whole milk

  • mini marshmallows

D I R E C T I O N S

  1. Combine all ingredients except marshmallows in a slow cooker. Stir to combine.

  2. Cook until everything is melted, stirring occasionally, 2 hours on LOW.

  3. 10 minutes before serving, add marshmallows and let them get melty. Garnish with more mini marshmallows, if desired.

|

R E C I P E  W E B S I T E

|

Smoky Fried Chickpeas | perfect for a family movie night snack!

I N G R E D I E N T S

{ Serves enough for 4 }

  • 2 large cans chickpeas

  • 1 cup Olive Oil

  • 1 tablespoon lemon zest, strips

  • 1 tablespoon smoked paprika

  • 1 sprig fresh thyme

  • 1 coarse salt to taste

  • 4 pieces garlic, sliced

D I R E C T I O N S

  1. Drain Chickpeas and set on paper towels over a colander to dry throughly (can be done 1 day in advance).

  2. Heat oil in large pan (preferably cast iron) to 355 or until oil makes bubbles around 1 chickpea.

  3. add lemon zest, thyme sprig, chickpeas in batches so pan doesn't crowd fry about 5 minutes until crunchy color & changes.

  4. remove from oil, drain well over colander/sieve, add garlic, fry till golden.

  5. Toss with smoked paprika & salt, add more if necessary..serve warm

| R E C I P E  W E B S I T E |

Spinach Balls | Healthy…and DELICIOUS

I N G R E D I E N T S { Makes 30 }

  • 6 cup fresh spinach leaves trimmed, washed (230 g) see note for frozen/cooked spinach

  • 3 cup boiling water

  • 3 eggs

  • 1/2 cup grated cheese (60g) - I used Cheddar, use grated parmesan or grated emmental for more cheese flavor

  • 1/4 cup fresh herbs of your choice, finely chopped I used cilantro

  • 1 cup Gluten Free Panko Crumbs (75 g)

  • 1/2 teaspoon garlic salt

D I R E C T I O N S

  • Preheat oven to 350 F

  • Trim and wash the fresh spinach leaves.

  • Place the leaves in a large mixing bowl and over with boiling water. Cover and set aside for 3 minutes.

  • Rinse the spinach with cold tap water. Drain using your hands to squeeze all the remaining water. You should obtain about 2/3 cup (160 g) of packed cooked spinach leaves. If you are using frozen spinach, defrost and measure this quantity.

  • Place on a chop board and finely chop the cooked spinach. Transfer into a mixing bowl.

  • Add eggs, cheese, herbs and panko gluten free crumbs. You can also add salt and pepper if your cheese is not very salty. I did not add salt.

  • Combine with a spoon or your hands, until it forms a batter from which you are able to form balls with your hands or use a small cookie scoop maker to avoid the mess

  • If too moist add slightly more crumb until easy to roll as ball with your hands palms.

  • Place the balls on a non-stick cookie tray covered with baking paper.

  • Bake at 350F (180C) for 15-20 minutes or until golden on the top.

  • Serve immediately or cold in luchboxes.

  • Serve with dips of your choice like pesto, hummus or homemade ketchup.

| R E C I P E  W E B S I T E | 

Easiest Fudge Recipe EVER | I've made this before and it's delicious and really is super easy.

I N S T R U C T I O N S

  • (14 ounce) can sweetened condensed milk

  • 2 cups semi-sweet chocolate chips

  • 1 teaspoon vanilla extract

  • 1 cup nut pieces, walnuts or pecans, (optional)— I wonder if you could add candy canes or peppermints to make it more festive??

D I R E C T I O N S

Dump the milk and chocolate chips into a microwave safe glass bowl. Microwave 1 minute and 30 seconds. Remove and stir until smooth. Add vanilla extract and nuts. Mix well and pour into a sprayed 9 x 9 dish. Refrigerate 1 to 2 hours. Cut into squares. Makes about 24 pieces depending on size you cut your squares.

| R E C I P E  W E B S I T E | 

Pretzel Rolo Turtles

| We make these for my family all the time and they’re just little sweet and salty treats you can pop in your mouth, that aren’t too much dessert to handle.

I N G R E D I E N T S

  • 30 rolos

  • 30 mini pretzels

  • 30 pecans

D I R E C T I O N S

  1. Preheat your oven to 350 degrees.

  2. Unwrap your rolos and set aside.

  3. Lay your pecans out on a cookie sheet and toast for about 7-8 minutes, until they start to brown. Remove from oven and set aside.

  4. Lay out your pretzels on your cookie sheet and top each one with a rolo.

  5. Put in oven until rolo starts to get soft, 2-3 minutes. Remove from oven.

  6. Press a pecan into the top of each rolo.

| R E C I P E  W E B S I T E | 

{ Read more from #Blogmas HERE }