Directions

Preheat oven to 350°F and coat a 2-qt baking dish with the cooking spray. Peel and cut the potatoes into 2-inch chunks. Add potatoes and salt to a large pot of cold water and heat to a boil on high. Once boiling, reduce heat and simmer 15 min., until fork-tender. Drain potatoes well and return to pot

In a microwave-safe bowl, combine the butter and milk. Microwave 1–2 min., until milk is hot and butter is melted. Add milk mixture to potatoes and mash coarsely. Stir in the cream cheese and sour cream. Season with salt and pepper. Mash until smooth, taking care not to the overwork potatoes.

To pot, stir in half the green onions, half the shredded cheese, and half the bacon. Spoon the mixture into prepared baking dish. Top with remaining green onions, cheese, and bacon. Sprinkle with the paprika, if using. Bake 25–30 min., until heated through and cheese is melted.

TIPS:

For a shortcut version, warm 2 (24 oz) pkgs Nature’s Promise® Yukon Gold Mashed Potatoes according to package directions. Omit the butter and milk. Add the cream cheese and sour cream to pre-made potatoes. 

Then stir in half the green onions, cheese, and bacon, as directed.

Make this holiday casserole vegetarian by swapping regular bacon for savory veggie bacon strips. They cook up just as crispy-perfect for crumbling on top.

Directions

Preheat oven to 350°F. Coat a 9- to 10-inch Bundt or tube pan with the cooking spray. Drain the cherries. Add cherries to prepared pan.

In a large bowl, with a hand mixer or stand mixer, combine the butter and sugar. Beat on medium 2–3 min., until fluffy. To bowl, add the eggs, sour cream, and almond extract. Beat until combined. In a medium bowl, combine the flour, baking powder, cinnamon, and salt. In batches, add flour mixture to batter and beat until just smooth.

Pour batter over cherries, using a spatula to spread evenly and smooth top. Bake 45–50 min., until a toothpick inserted in center comes out clean. Cool 15 min. Invert pan onto a serving dish and continue to cool completely. If desired, dust with the confectioners’ sugar.

Directions

Preheat oven to 425°F with an oven rack in middle position. From the herb blend, remove thyme and rosemary leaves. Finely chop enough to total ½ tbsp of each. Reserve all remaining herbs for later. In a small bowl, combine the garlic, thyme, rosemary, salt, and pepper. Rub the beef with the oil and then herb mixture. Add beef to a roasting pan.

Roast beef 20 min. Decrease oven temperature to 250°F and continue roasting 2 hours longer, until a meat thermometer registers 135°F for medium-rare. Transfer to a carving board and cover loosely with foil. Let rest at least 10 min.

Meanwhile, in a small bowl, stir together the sour cream, yogurt, horseradish, lemon juice, and dry mustard. Finely chop reserved herb leaves. Stir herbs and chives into sauce and season with salt and pepper. Garnish sauce with more chives. Thinly slice beef and serve with horseradish-herb sauce.

Tips

For more flavor, season the beef 1 day before roasting. Wrap tightly and refrigerate until ready to roast.

Directions

Preheat your oven to 425 F (225 C). You’ll be putting the sweet potatoes and the turkey in the oven at the same time. (Skip the turkey step if you’re using leftovers!)

Skip this step if you are using leftover turkey!

In a small baking dish, combine the turkey, half of the olive oil, salt, pepper, sage, thyme, and rosemary. Use your hands or a spoon to toss the turkey well in the seasonings. 

Combine the sweet potatoes, remaining oil, salt, pepper, and cinnamon together right on a sheet pan. Use your hands to toss the sweet potatoes in olive oil and seasonings. 

Cover the turkey with foil and bake for 20-25 minutes.

Bake the sweet potatoes for 25-30 minutes, until the sweet potatoes are soft. Flipping halfway is optional. Remove from the oven and set aside.

After 25 minutes, uncover the turkey and bake it for another 5-10 minutes, until it is firm to the touch and the internal temperature reaches 165 F (74 C). Remove from the oven and set aside to rest/cool.

While the sweet potato and turkey bake, make the cranberries (skip this step if you have leftover cranberry sauce). In a small saucepan, bring the water and sugar to a simmer. Add the cranberries along with a pinch of salt and cook, uncovered, over low heat. The cranberries will bubble and burst and the water will be mostly evaporated. Remove from the heat and stir in the lemon juice. Set the cranberry sauce aside. It will thicken as it cools.

For the kale (skip this step if using spinach): add the kale to a large bowl with olive oil and a pinch of salt. Use your hands to “massage” the olive oil and salt into the kale which softens membranes. The kale should be bright green in color when ready.

Chop/slice the cooked turkey.

In a small bowl, mix the sriracha and mayo together with a fork. Set aside.

Once all of the ingredients have cooled, assemble the wraps. Spread 1/4 of the sriracha mayo on the wrap, followed by 1/4 of the kale, 1/4 of the turkey, 1/4 of the cranberry sauce, 1/4 of sweet potato wedges, followed by 1/4 of the cheese. Wrap and roll then set aside and repeat. 

Optional step: You can “seal” the wraps by heating up a nonstick pan, greasing it with a little cooking spray, and placing your wraps seam-side-down for a few minutes. This helps them stay together in the fridge. You can also do this right before you eat it (which is what I did).

Store wraps in a large zip-top bag or container for up to four days.

Directions

1. Remove steaks from package and pat dry. Place on a plate and season very well on both sides with salt and pepper. Kosher salt and cracked black pepper is best. Then let the meat rest on the counter for at least 30 minutes.
2. Add 3 tablespoons of the butter to a heavy skillet. Let the butter melt and let the skillet get very hot, but not smoking.
3. Add the steaks to the skillet and let them cook for about 5 to 6 minutes. My steaks were about 1 inch thick. If your steaks are thicker or thinner, adjust the cook time to less or more. Flip the steaks only one time, and let the other side cook for about 5 to 6 minutes. The turn off heat and let the steaks rest in the pan for five minutes, then put on cutting board, cover loosely with foil and let rest ten minutes.
4. In the meantime, slice your french bread into thicker slices, a little less than 1 inch thick. Soften your butter if it is not soft and spread each slice with butter, then salt and pepper each slice and add a sprinkle of garlic powder and parsley.
5. I placed my bread slices in my air fryer for 5 minutes at 360 degrees. They can also be baked in the oven until crispy. Whichever way you cook your bread keep an eye on them so they don’t get too well done.
6. Slice your steak across the grain (cut across the short side and down the whole length) Slice the steak into thin slices. I then sprinkle all the slices with a little Worcestershire sauce. *You can make the steak a day ahead of time and slice it the day you serve this appetizer. The steak can be served cold on the warm bread or you can reheat the steak in a hot skillet for a few minutes and then be sure to let it rest again before slicing.
7. If you choose to make the horseradish cream, combine your sour cream, horseradish to taste, salt, pepper, and garlic powder, parsley and stir until smooth.
8. Lay your steak slices across each slice of bread (2 slices of steak on each bread) top with the horseradish cream and another sprinkle of black pepper.
9. You can also garnish with sliced chives or green onions