Antipasto Bites

Ingredients

  • 9 Oz. Fresh Cheese Tortellini
  • 1/4 Cup Extra Virgin Olive Oil, Plus 1 Tbsp, divided
  • Salt
  • Ground Pepper
  • 2 Tbsp Balsamic Vinegar
  • 8 Oz. Belgioioso Fresh Mozzarella Pearls
  • ½ tsp. Italian Seasoning
  • ¼ tsp. Red Pepper Flakes
  • 1 Jar Roasted Red Pepper
  • ¼ Lb. Hard Salami
  • Fresh Basil Leaves
  • 1 Can Artichoke Hearts
  • Green or Black Olives
  • Skewers

Instructions

  1. In a large pot of boiling water, add 1 tablespoon olive oil. Cook tortellini according to package direction until al dente. Drain and transfer to large bowl.
  2. Season cooked tortellini with salt and pepper. Add balsamic vinegar and half olive oil and mix to combine. Set aside.
  3. Marinate mozzarella in a small bowl by add mozzarella balls, Italian seasoning, red pepper flakes and remaining olive oil. Stir to combine and set aside.
  4. Assemble skewers by layering one piece of each mozzarella, salami, roasted red pepper, tortellini, basil, artichoke heart and olives.
http://celebratemore.com/home/antipasto-bites/

Bourbon Apple Cider Toddies

Yield: 2

Ingredients

  • 4 Cups Apple Cider
  • 1 Cinnamon Stick
  • 1 Whole Star Anise, plus more for garnish (garnish optional)
  • Juice of 1/2 Lemon
  • 1/2 Cup Bourbon
  • Butter (optional)

Instructions

  1. Pour cider along with cinnamon and anise to small saucepan and bring to a simmer over medium heat. Cook until reduced by half and flavor is intensified.
  2. Add lemon juice and bourbon and stir until warmed through.
  3. Pour into mugs and garnish with star anise and a small pat of butter.
http://celebratemore.com/home/bourbon-apple-cider-toddies/

Salted Butterscotch Hot Cocoa

Yield: 2-3

Ingredients

  • 3 Cups Whole Milk
  • 1/4 Cup Cocoa Powder
  • 8 Oz. Semi Sweet Chocolate Chips
  • Coarse Salt
  • Butterscotch Topping
  • 6 Oz. Scotch
  • Whipped Cream

Instructions

  1. In medium saucepan over low heat, combine milk, cocoa pinch of salt. Slowly add chocolate chips, stirring constantly.
  2. Once chips are melted and mixture is warm, add in desired amount of caramel topping followed by Scotch. Mix well.
  3. Pour hot cocoa into mugs, top with whipped cream, a drizzle of butterscotch and a sprinkle of salt. Serve hot.
http://celebratemore.com/home/salted-butterscotch-hot-cocoa/

French Toast

Yield: 4

Ingredients

  • 1 Egg
  • 1 tsp Pure Vanilla Extract
  • 1/2 tsp Ground Cinnamon
  • 1/4 Cup 1% or Skim Milk
  • 4 Slices 100% Whole Wheat Bread
  • Sugar Free Syrup

Instructions

  1. Beat egg, vanilla and cinnamon in shallow dish. Stir in milk.
  2. Dip bread in egg mixture, turning to coat both sides evenly.
  3. Cook bread slices on lightly greased nonstick griddle or skillet on medium heat until browned on both sides.
  4. Serve with syrup.

Notes

Add fresh fruit like strawberries, blueberries or bananas for added nutrition!

http://celebratemore.com/home/french-toast/

Roasted Pear and Goat Cheese Holiday Appetizer

Ingredients

  • 1 Pear, finely sliced
  • 3 oz. Reduced Fat Goat Cheese
  • 1/4 Cup Chopped Walnuts
  • Honey, as garnish
  • Balsamic Vinegar, as garnish

Instructions

  1. Preheat the oven to 365 F.
  2. Place pear slices in an oven-safe baking dish and top with small chunks of goat cheese over the pears. Bake in the oven for 8-10 minutes.
  3. Remove from the oven and evenly divide the pear and goat cheese among plain crackers or crostini.
  4. Top with chopped walnuts and a light glaze of honey and balsamic.

Notes

Recipe adapted from savoringtoday.com

http://celebratemore.com/home/roasted-pear-and-goat-cheese-holiday-appetizer/

Butternut Squash, Ricotta and Sage Crostini

Ingredients

  • 3 Cups Cubed Butternut Squash
  • 2 Tbsp Olive Oil, divided
  • 1 Tbsp. Light Brown Sugar, packed
  • salt and pepper, to taste
  • Fresh Sage Leaves, washed and dried
  • 3/4 Cup Ricotta Cheese, part skim
  • Zest and Juice From 1 Lemon
  • Whole Grain Baguette, cut into slices

Instructions

  1. Preheat the oven to 425 F.
  2. Cut the baguette into long thin slices and place on a baking sheet. Lightly season each slice with olive oil, salt, and pepper. Bake in the oven for 3-5 minutes until slightly toasted.
  3. Meanwhile, prep the butternut squash. In a large bowl, combine the cubed squash, 1 Tbsp of olive oil, brown sugar, salt, and pepper. Spread evenly over another baking sheet.
  4. When you remove the toasted baguette from the oven, place the butternut squash into the oven and roast for 25-30 minutes.
  5. While the squash is roasting, place a small skillet with 1 Tbsp of olive oil over medium heat. Add the sage leaves and cook until the edges begin to curl and the leaves turn a darker green. With a tongs, transfer to a paper towel once they are done. Set aside. Once cooled, cut the leaves into small strips.
  6. In a small bowl, mix together the ricotta cheese, zest from 1 lemon, and season lightly with salt and pepper.
  7. Once the butternut squash is finished roasting, it's time to assemble the crostinis. Start by spreading some of the ricotta mixture over each baguette slice. Top with 5-6 butternut squash cubes and drizzle with lemon juice and olive oil. Garnish with cooked sage leaves.

Notes

This is the perfect appetizer for your holiday gatherings with family and friends! Recipe adapted from epicurious

http://celebratemore.com/home/butternut-squash-ricotta-sage-crostini/

Vichyssoise

Ingredients

  • 1 Tbsp Butter
  • 3 Leek Bulbs, sliced into rings
  • 1 Onion, sliced
  • 5 Potatoes, peeled and thinly sliced
  • Salt & Pepper to taste
  • 1/4 tsp Dried Thyme
  • 1/2 tsp dried marjoram
  • 1 Bay Leaf
  • 5 Cups Chicken Broth
  • 1/4 Cup Heavy Whipping Cream

Instructions

  1. In large pot melt butter over low heat. Add leaks and onion. Cover and cook for 10 min.
  2. Add potatoes and seasonings; stir to combine. Continue cooking for 10-12 min.
  3. Add chicken stock and bring to a boil, then reduce heat. Cook partially covered for 30 minutes.
  4. Puree soup in food process and cool.
  5. Prior to serving, add cream.

Notes

If serving soup warm, reheat slowly as to not change the consistency of added cream.

http://celebratemore.com/home/vichyssoise/

Cranberry Brussels Sprouts with Bacon

Ingredients

  • 1 ½ Cups Cranberries
  • 2 Tbsp Brown Sugar
  • 1 ½ Lbs. Brussel Sprouts, trimmed, cut lengthwise in half
  • 4 Slices Four Brothers Bacon, cut into 1-inch pieces
  • ½ Cup Pecan Halves
  • 1/3 Cup Crumbled Blue Cheese

Instructions

  1. Heat oven to 425ºF.
  2. Cover rimmed baking sheet with foil, spray with cooking spray.
  3. Spread cranberries onto 1/2 of the prepared baking sheet; sprinkle with sugar.
  4. Place Brussel Sprouts, cut side down, on remaining part of baking sheet; top with bacon.
  5. Bake 30 minutes, adding nuts to baking sheet after 20 minutes.
  6. Stir ingredients on baking sheet until combined; sprinkle with blue cheese.
http://celebratemore.com/home/cranberry-brussels-sprouts-with-bacon/

Grapefruit & Pomegranate Salad

Ingredients

  • 1 Grapefruit, peeled and chopped
  • 1 Package of Mixed Baby Spinach
  • 1 Package Arugula Salad Greens
  • 1 Avocado, sliced
  • ½ Cup Crumbled Blue Cheese or Feta Cheese
  • ½ Cup Sliced Almonds
  • ½ Cup Pomegranate Seeds
  • ½ Cup Raspberry Vinaigrette

Instructions

  1. Toss salad greens together and place in large bowl.
  2. Top with remaining ingredients and toss together.
  3. Drizzle with vinaigrette just before serving.
http://celebratemore.com/home/grapefruit-pomegranate-salad/

Sweet and Spicy Brussels Sprouts

Ingredients

  • 1 pound of Brussels sprouts, trimmed and sliced in half
  • 1 Tbsp. Olive Oil
  • Salt and Pepper, to taste
  • 1/2 tsp Crushed Red Pepper Flakes
  • 1 Tbsp. Honey
  • 1 1/2 tsp Sriracha Sauce

Instructions

  1. Preheat the oven to 400 F.
  2. In a mixing bowl, combine Brussels sprouts, olive oil, salt, pepper, and red pepper flakes. Toss together until evenly coated. Arrange Brussels sprouts onto a cast iron skillet and bake in the oven for 25-30 minutes, or until golden brown. Broil them for about 2 minutes at the end to crisp up the Brussels sprouts.
  3. In a small bowl, mix together the honey and Sriracha sauce with a fork.
  4. Carefully remove the Brussels sprouts from the oven. Add in the honey and Sriracha mixture and stir together with a rubber spatula. Serve as a side dish with ranch or blue cheese if desired.

Notes

This is a perfect side dish for Thanksgiving and other Holiday gatherings! Need more spice? Add more red pepper flakes and opt for more Sriracha sauce.

Recipe adapted from AllRecipes.com

http://celebratemore.com/home/sweet-and-spicy-brussels-sprouts/

Cranberry Moscow Mule

Ingredients

  • 2 Oz. Vodka
  • Juice from 1/2 Lime
  • 2 Oz. Cranberry Juice
  • 4 Oz. Ginger Beer
  • Ice
  • Cranberries
  • Lime Wedge

Instructions

  1. Combine vodka, lime juice, cranberry juice and ginger beer in copper mug.
  2. Fill with ice.
  3. Garnish with cranberries and lime wedge.
http://celebratemore.com/home/cranberry-moscow-mule/

Cranberry Whiskey Sour

Ingredients

  • 1 Oz. Lemon Juice
  • 1 Oz. Simple Syrup
  • 1-2 Oz. Whiskey
  • 4 Oz. Cranberry Juice
  • Frozen Cranberries
  • Lemon Wedge

Instructions

  1. Combine lemon juice, syrup, whiskey and cranberry juice in glass.
  2. Garnish with cranberries and lemon wedge.
http://celebratemore.com/home/cranberry-whiskey-sour/

Cranberry Ginger Sparkler

Ingredients

  • 2 Oz. Vodka
  • 2 Oz. Cranberry Juice
  • Ginger Ale
  • Frozen Cranberries
  • Lemon Twist

Instructions

  1. In Champagne flute add vodka & cranberry juice.
  2. Fill almost to top with ginger ale.
  3. Add frozen cranberries and lemon twist for garnish.
http://celebratemore.com/home/cranberry-ginger-sparkler/

Pumpkin Pie

Yield: 8

Ingredients

  • 2 Large Eggs
  • 16 Oz. Canned Pumpkin Puree
  • 14 Oz. Can Sweetened Condensed Milk
  • 1 tsp. Pumpkin Pie Spice
  • 9 Inch Unbaked Pie Crust (in Metal Baking Tin)

Instructions

  1. Preheat oven to 425ºF
  2. Combine eggs, pumpkin, condensed milk and spice in large bowl; mix well.
  3. Fill pie crust with pumpkin pie mixture.
  4. Place on baking sheet and bake for 15 minutes. Reduce heat to 350º and continue baking until filling sets, approx. 35-40 minutes.
http://celebratemore.com/home/pumpkin-pie/

Crazy Fresh Apple Salsa

Yield: 4 servings

Ingredients

  • 2 Cups Apple, diced
  • 1/2 Cup Red Bell Pepper, diced
  • 1/3 Cup Lime Juice
  • 1/4 Cup Red Onion, diced
  • 1 Tbsp. Honey
  • 1/4 tsp Salt
  • 1/4 tsp Ground Black Pepper
  • 1 Jalapeno, seeded and minced

Instructions

  1. Add all ingredients together in a large bowl.
  2. Stir until ingredients are evenly mixed.
  3. Serve with favorite dipping chips or whole grain crackers.

Notes

Recipe from Crazy Fresh

http://celebratemore.com/home/crazy-fresh-apple-salsa/