I think of my Nana when I make Snickerdoodles. Perhaps I’m biased but she really did make the best ones. They are nostalgic and comforting, and bring me right back to my childhood. If you’re like me and prefer vanilla to chocolate then they are heaven.
This is always one of my favorite times of year, and as a staunch ‘delicious but not filling’ appetizer supporter, I considered this the perfect opportunity to combine two of the holiday season’s best features: charcuterie and Christmas.
You’ve surely seen dried oranges in potpourri, holiday garlands and all kinds of decorations, but did you know they are SO easy to make at home for just pennies on the dollar? Sweet little bags of these dried oranges sell for $10 a bag close to home, so I get a little kick out of knowing that I can create them for myself!
The best part is that this project is super simple and only takes a few minutes of prep. You’ll need some oranges, and a few other supplies that you almost certainly already have around the house. I often make these the day after Thanksgiving and then use them in everything from gift wrap and holiday garlands to cake or cocktail decorations – the sky is the limit! I’m also a fan of getting my kids involved in hanging some around the house.
Watch Me Make My DIY Dried Oranges
How To Make My DIY Dried Oranges
Step 1. Preheat the oven to 225° F.
Step 2. Rinse and dry the oranges, then slice crosswise into thin rings about ¼ to ⅛ inch thick.
Step 3. Prepare baking sheets with parchment paper and arrange the orange slices in a single layer. Pat them dry on both sides with a paper towel.
Step 4. Cook for 4 to 4 ½ hours, until totally dry to the touch, flipping them over every 30 minutes. They will crisp up even more as they cool.
Step 5. Cool completely before using to decorate wrapped gifts, string onto garlands, or to decorate cocktails or cakes. Store in an airtight container at room temperature for up to one month.
Step 6. Enjoy!
What Else Can I Use?
- Use whatever citrus you have on hand – this works well with lemons, grapefruit etc
- If you’re building a garland, reach for your favorite herbs to add a little something extra! My go-to’s are rosemary and sage
My DIY Dried Oranges are special because:
They’re low cost but bring so much holiday spirit to the home!
They can be used in so many different ways – garlands, cake and cocktail decorations… the list goes on!
They store in an airtight container for up to a month
More Holiday Ready Recipes:
If you make my DIY Dried Oranges, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!
DIY Dried Oranges
- 4 medium oranges cara cara and blood oranges are my go-to
- Preheat the oven to 225° F.
- Rinse and dry the oranges, then slice crosswise into thin rings about ¼ to ⅛ inch thick.
- Prepare baking sheets with parchment paper and arrange the orange slices in a single layer. Pat them dry on both sides with a paper towel.
- Cook for 4 to 4 ½ hours, until totally dry to the touch, flipping them over every 30 minutes. They will crisp up even more as they cool.
- Cool completely before using to decorate wrapped gifts, string onto garlands, or to decorate cocktails or cakes. Store in an airtight container at room temperature for up to one month.
My Chili Caramel Brussels Sprouts are an adventure in flavor, featuring a stunning umami glaze and picture perfect caramelization that makes me want to stand over the stovetop and finish them all by myself.
When it comes to entertaining, I like to use a variety of recipes for appetizers: some that will be brand new to my guests and some that are “safe” dishes. This one checks both boxes,. It’s “safe” because crostini of all types tend to be…
My mom has been making baked stuffed shrimp for Christmas Eve for decades.
Growing up, it was the one time of year we ate that dish, and I always looked forward to it. It felt like the open door to the Christmas holiday, I have such fond memories of this dinner. Even my Irish, meat-and-potatoes loving dad couldn’t get enough of it.
This recipe is my take on that dish, made into a casserole for a small crowd, made gluten-free, and houses the additions of garlic and lemon juice and zest that really brighten the stuffing.
This Baked Stuffed Shrimp Casserole is a perfect Christmas Eve dinner because:
- It can be assembled early in the day and baked off before dinner.
- It feels celebratory, but familiar at the same time.
- The buttery crab stuffing has just enough crunch to pair well with the baked shrimp, and the lemon and garlic add lots of flavor to the dish.
- It is delicious, and we never have any leftovers!
How To Make THis Easy Stuffed Shrimp Casserole:
Step 1. Butterfly the cleaned shrimp by cutting down the back of the shrimp spine most of the way through. Then add them to a bowl and season with olive oil, salt, and pepper. Set aside.
Step 2. In a bowl, combine crab meat, cracker crumbs, garlic, parsley, lemon juice and zest and melted butter. Stir to mix.
Step 3. In an oven-safe baking dish, arrange the seasoned shrimp evenly, cutting the side down so the tails are facing up.
Step 4. Then spoon the stuffing over and around the shrimp evenly.
Step 5. Bake for 12 – 14 minutes, or until just cooked through and the top is lightly golden brown. If you like it more browned, broil on high for 1 minute more.
Step 6. Serve with additional lemon wedges on the side. Enjoy!
Be Sure to Check out these comforting recipes:
Frequently Asked Questions:
What is baked stuffed shrimp?
Baked stuffed shrimp is a classic New England restaurant dish. It is made by filling shrimp with a mixture of crab, crackers, garlic, and butter. It is easy to make at home and is usually served for special occasions.
Can I make it ahead of time?
Absolutely! You can make the filling up to a day before. Once you are ready to bake it, all you have to do is prepare the shrimp. Keep in mind that the filling might be a little soft after it is baked.
“WHAT ELSE CAN I USE?”
- I use these grain free crackers by Simple Mills for the stuffing, but you can use Ritz crackers as my mom always did as well.
- I like to keep the tails on for presentation, and because they add flavor, but if you want to remove them while shelling the shrimp then go for it!
- A simple white casserole dish (such as this 8×6 one) houses these shrimp perfectly, but for a fun individual presentation you can also use small ramekins. Just cut back on bake time by a couple of minutes.
If you make this Baked Stuffed Shrimp Casserole, and I hope you do, please leave me a comment here with a rating, or post to Instagram and tag me. I love to hear your feedback and share your creations!
Baked Stuffed Shrimp Casserole (Gluten Free)
- 1 lb. large shrimp, peeled and deveined
- 1 tsp olive oil
- 1/2 tsp Kosher salt
- 1/2 tsp fresh cracked black pepper
- 1 lb. lump crab meat
- 1 cup cracker crumbs such as Simple Mills or Ritz
- 2 cloves garlic, peeled and minced
- 1/3 cup fresh parsley, chopped
- 1 lemon, zested and juiced plus lemon wedges for serving
- 1/2 stick melted unsalted butter
- Preheat oven to 425 Degrees F.
- Butterfly the cleaned shrimp by cutting down the back of the shrimp spine most of the way through, but not all the way.
- Add to a bowl and season with olive oil, salt, and pepper. Set aside.
- Make your stuffing by combining crab meat, cracker crumbs, garlic, parsley, lemon juice and zest, and melted butter. Stir to mix.
- In an oven safe baking dish, arrange the seasoned shrimp evenly around the dish, cut the sides down, so the tails are facing up. If they won't stand on their own, don't stress it. It's only for appearance and the stuffing covers most of it anyway.
- Spoon the stuffing over and around the shrimp evenly.
- Bake for 12-14 minutes, until just cooked through and the top is lightly golden brown.
- If you'd like the top more browned, broil on high for 1 minute.
- Serve with additional lemon wedges on the side.
Oh, this jelly. I’ve been making this Cranberry Red Pepper Jelly for about a decade, every Christmas, and it’s my absolute favorite thing to give as a homemade gift. Cookies are fabulous, obviously, as a holiday treat, but it’s the most common food to…
If you want a festive side dish for Christmas Eve dinner and green bean Christmas trees aren’t your thing, this is the dish for you.
I like holiday meals to feel celebratory and seasonal, but not overly gimmicky. Maybe it’s because I’m not terribly crafty, or because it’s just not my style, but I think there are so many ways to get into the holiday spirit simply using wintery produce and an corresponding color palate. I’ll go that route all day long.
“What else can I use?”
- If you don’t like or want to eat bacon, you can omit it. Perhaps swap in some caramelized shallot and/or garlic in the beginning of the dish to add some richness.
- You can use balsamic or apple cider vinegar in place of the red wine vinegar.
- If you want to double the recipe to serve a crowd, throw it all on a large roasting pan or two and roast at 425 degrees for 30-40 minutes.
Wishing you a cozy, peaceful holiday my lovelies.
Pan Roasted Brussels Sprouts with Bacon and Pomegranate
- 2 slices bacon, thick cut and diced
- 1 pound Brussels sprouts, halved
- 3 tbsp extra virgin olive oil
- 1/2 cup pomegranate seeds
- 2 tbsp red wine vinegar
- 1/2 tsp red pepper flakes optional
- Kosher salt
- Fresh cracked black pepper
- Add bacon to a large skillet and heat over medium high heat.
- Cook for 5-7 minutes until the fat has rendered and the bacon is crisp. Remove with a slotted spoon to a paper towel lined plate and reserve.
- Add the remaining tablespoon of olive oil to the skillet, and when the oil shimmers, add the Brussels sprouts cut side down along with a large pinch of salt and cracked pepper.
- Cook until charred around the edges, about 5-8 minutes. Stir, and continue cooking another 8-10 minutes until soft, tasting for salt and adding as needed.
- Reduce heat to medium and add the pomegranate seeds, vinegar, and red pepper flakes (if using).
- Cook for another 1-2 minutes.
- Remove from heat and toss the Brussels sprouts with the reserved bacon bits.
- Serve warm.
We are in full on Christmas mode over here, and that means all the sounds, tastes, and smells we can get. This Christmas simmer pot is like a potpourri made on your stovetop, covered with water and slowly releasing all of those festive smells into…
I held off long enough, we are now in full Christmas mode over here and I’m not mad about it! We bought our tree from our local Stew Leonard’s Christmas Tree Shop, who always makes it so easy. As much as I love the idea…