My uncle and mother were over for dinner and about halfway through the dish of these pecans, my uncle turned to me and said they were the best nuts he’d ever had. So, I asked him to guess the secret ingredient.. when he finally declared he was stumped, I finally told him it was Miso!
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.
If you’re in need of some more holiday-ready recipes, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.
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!
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
DIY Christmas Holiday Simmer Pot Home Fragrance
Holiday Chex Mix with Brown Butter and Herbs
Cranberry Red Pepper Jelly (Gluten Free, Vegan)
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!
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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.
The combination of almond, cranberries, and orange in this moist company cranberry almond bundt cake just sings “the holidays are here!”
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 popular, and are one of the first things guests reach for. It’s unique because many people haven’t had pear and proscuitto together, but like them separately, and the tangy, lemony goat cheese spread is a unique base for the toppings.
I make a version of this appetizer year round. In summer, I use peaches in place of the pear. It is always a hit.
This Pear + Proscuitto Crostini with Whipped Goat Cheese is a perfect appetizer for a party of all sizes because:
Two important things to remember:
If you are whipping the goat cheese spread by hand, your goat cheese must be room temperature or it’ll be too hard to mix. If you forget and have cold cheese, use a small food processor or blender to whip.
We are seasoning every layer here, so don’t skimp on the salt and pepper! It really builds flavor in this simple dish.
If you make this Pear + Proscuitto Crostini with Whipped Goat Cheese, and I hope you do, please leave it a rating and comment here or post to Instagram and tag me. I love to hear your feedback and share your creations!
This Chocolate Olive Oil Cake is perfect, truly. Whether you want to eat a piece with your hands in your pajamas (the most common way for me, admittedly) or serve to a room full of guests for Christmas or a dinner party, you simply won’t be dissapointed.
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…
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 receive so I figure why not bring something new to the table? Everyone is always thrilled to have a delicious spread like this on their cheeseboards during the holidays. It’s particularly good with goat cheese, and I’ve heard cream cheese makes a worthy partner as well.
When I’ve been cooking all day, be it Thanksgiving or a dinner party, I want people to come to the table HUNGRY.
Step 1. In a heavy bottomed, medium saucepan, combine red peppers, chiles, sugar, red pepper flakes, and salt.
Step 2. Bring to a simmer over medium heat and stir, dissolving the sugar as it cooks.
Step 3. Add pectin and lemon juice and stir once to combine.
Step 4. Reduce heat and cook at a simmer for 8-10 minutes.
Step 5. Add cranberries and continue to simmer about 10 minutes more, or until cranberries start to burst and mixture begins to thicken. The jelly will thicken further as it cools.
Step 6. Let jelly cool off the heat, then transfer to a jar and cover.
Step 7. Refrigerate until cold and ready to serve.
Step 8. Enjoy!
This jelly will continue to firm up as it cools, so don’t worry if it’s a bit thin when you refrigerate it. It will also keep for 3-4 weeks in the refrigerator, which makes it ideal for holiday gifting and entertaining if you’re like me and start the festivities prep in early December.
It’s much easier to make than cookies, and requires less than 30 minutes of cooking time.
It is always a unique gift to give, and impresses every time.
It is the perfect balance of tart, sweet, and spicy making it an ideal holiday appetizer.
It’s fun to make. There is something so satisfying about throwing a handful of ingredients in a pot and watching it transform into this glossy, ruby red jelly before your eyes.
If you make my Cranberry Red Pepper Jelly, and I hope you do, please leave me a comment here and don’t forget to 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!
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