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What’s Cooking: Holiday Treats

Celebrating Big with Berry Punch

Holidays, gatherings and celebrations can be the best time to try new, easy, stress-free recipes. Drink and punch recipes are especially easy to throw together (even last-minute) right before the festivities begin. This way, the drinks are chilled, and the food is hot and ready. 

No matter if it’s a big crowd or a night alone with a special someone, this Cranberry Raspberry Vanilla Punch is sure to be the star of the celebration with its powerful berry flavor. 

The end result is tangy, tart, sweet and absolutely delicious all mixed up in one large bowl. With only five ingredients, it’s simple to make and even better to enjoy. 

Pairing perfectly with sweets or chocolates, this punch packs the flavor for nearly any event, gathering or small family dinner. 

Start with 8 cups of cranberry-raspberry juice then add cranberry ginger ale to the mix. Next, add just a dash of vanilla for a bit of extra flavor. Stir and scoop raspberry sorbet on top for a hint of smooth sweetness. 

The frozen sweetness of the sorbet combined with the bubbly ginger ale and the natural flavors of the berries give you a taste that is truly unique and special. 

Add some frozen cranberries on top for garnish and another pop of that deep, red color.

Set your punch bowl on the table next to a gorgeous bouquet of flowers and it’s guaranteed the punch bowl will not be full for long. 

Throughout the night, while conversations are happening, sip a few drops of your beverage. You’re reminded instantly why you’re celebrating. You gather, no matter the celebration, for good times with lots of laughs and even better food and drink. 

Find more recipes perfect for celebrating any occasion at Culinary.net.

Cranberry Raspberry Vanilla Punch

Servings: 6-12

8 cups cranberry-raspberry juice

8 1/2 cups cranberry ginger ale

1 tablespoon vanilla extract

1 pint raspberry sorbet

frozen cranberries, for garnish

In large punch bowl, add juice, ginger ale and vanilla extract. Stir until combined. 

Add frozen cranberries and scoops of frozen sorbet. 

Stir slightly then serve immediately.

Deliver Maple Flavor in the Morning

It’s hard to beat a fresh, oven-baked breakfast to start the day, especially one loaded with sausage and eggs complemented by the sweetness of diced apples and maple syrup. This Maple Breakfast Braid delivers a tempting flavor combination perfect for a weekend morning with loved ones. 

Find more breakfast recipes at Culinary.net.

Maple Breakfast Braid

1 package (16 ounces) breakfast sausage

1/4 cup maple syrup

2 eggs, beaten

1/2 cup green onions, sliced

2 Granny Smith apples, peeled and diced

1 1/2 cups dry herb stuffing mix

1 package (17 1/4 ounces) frozen puff pastry, thawed

2 egg whites

1 teaspoon water

Heat oven to 400 F.

In large bowl, combine sausage, syrup, beaten eggs, green onions, diced apples and stuffing mix.

Dust surface with flour; roll out pastry sheet to 12-by-18-inch rectangle. Transfer pastry to large baking sheet with parchment paper. Spoon half of sausage mixture down center of pastry.

Make 3-inch cuts down sides of pastry. Fold one strip at a time, alternating sides. Fold both ends to seal in filling. In bowl, beat egg whites and water; brush over pastry. 

Repeat steps for second pastry sheet.

Bake 25-30 minutes, or until brown, rotating pans after baking 15 minutes.

White Hot Chocolate

When it’s cold outside, start up the fireplace, get your favorite slippers on, wrap up in a warm blanket and snuggle on the couch with this delicious White Hot Chocolate. Find more recipes at Culinary.net.

White Hot Chocolate

3 cups Half & Half

2/3 cup white chocolate baking pieces

1 3 inch cinnamon stick

1/8 tsp ground nutmeg

1 tsp vanilla

1/4 tsp almond extract

Ground Cinnamon (optional)

Whipped Cream (optional)

1. In a medium saucepan combine 1/4 of the half & half, white chocolate baking pieces, cinnamon stick and nutmeg. Stir over low to medium heat until white chocolate is melted.

2. Add remaining half & half. Stir and cook until heated through. Remove from heat. Discard cinnamon stick.

3. Add in vanilla and almond extract. Stir until mixed through.

4. Pour into your favorite mug(s). Top with whipped cream and sprinkle with ground cinnamon.

5. Recipe adapted from Better Homes and Gardens Cookbook.

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