#holidayentertaining

Holiday Stuffed Beef-A Festive Feast

Baked Brie Cranberry in Bread Bowl Ingredients: 1 bread boule (round loaf) Cooking spray 1 (8-ounce) brie wheel 1/2 cup cranberry sauce 2 tablespoons fresh thyme Directions: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Slice off the top quarter of the bread boule. Carefully slice the rind off the brie wheel. Place the brie on top of the bread and use a knife to trace around it, creating a circle. Scoop out the bread inside the traced area, reserving it for another use or toasting as dippers. Place the bread boule on the prepared baking sheet. Nestle the brie wheel into the hollowed bread center. Lightly spray the outer crust of the bread with cooking spray. Using a knife, create cuts around the edges of the bread, spacing about 1-2 inches apart, to form easy-to-grab slices without cutting all the way through. Spoon the cranberry sauce over the brie and sprinkle fresh thyme on top. Bake in the preheated oven for approximately 25 minutes, or until the bread is golden and the brie is melted and bubbly. Serve immediately for a warm, gooey, and flavorful appetizer. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 320 kcal per serving | Servings: 6 servings Indulge in the festive flavors of this Baked Brie Cranberry Bread Bowl, where creamy, melted brie combines with tangy cranberry sauce inside a warm, crusty bread boule. This delightful appetizer is not only a treat for the taste buds but also a crowd-pleaser that brings a touch of holiday elegance to any gathering. Whether you’re serving it for a cozy family evening or a festive party, it’s sure to impress! This recipe is straightforward yet stunning, perfect for both novice and experienced home cooks. The bread bowl presentation allows for easy serving and provides a warm, comforting texture that pairs beautifully with the creamy cheese and tart cranberries. It’s a dish that feels both indulgent and heartwarming, making it a must-have for holiday tables and beyond!

Now what starts with the letter C? ⁣ ⁣ 🎶 C is for cookie, that's good enough for me 🎶 ⁣ ⁣ ....... and coffee, confetti, creamer and Christmas carols! All the fixings for a holiday kitchen party! ⁣ ⁣ So who’s ready to Jingle All the Way and Deck the Halls just in time for the 12 Days of Christmas? ⁣ ⁣ I see you Frosty The Snow Man, thumpety thump, thump, thumpety thump thump, your frosty self over and play some reindeer games. Rudolph! Look at Frosty go!⁣ ⁣ Sorry folks, The Little Drummer Boy called and he’s busy spreading Joy To The World but sent a pa rump a pum pum Rum Cake so Come, All Ye Faithful, It’s Christmas time in the city. ⁣ ⁣ Shhhh - Do You Hear What I Hear? YASSSSS Santa Clause Is Coming To Town! ⁣ ⁣ ⁣ ⁣ ⁣ ⁣ ⁣ #kitchenconfession #cookies #holidaybaking #virtualcookieparty2019 #holidayentertaining #cookiesofinstagram #christmascookies #almondcookies #amaretti #italiancookies #bakingcookies #tistheseason (at Toronto, Ontario) https://www.instagram.com/p/B6TAtf9JxZj/?igshid=xbxgc32ws25r

Make every occasion a festive affair with our Metallic Confetti Barware Collection — the gold and silver confetti design makes a celebratory statement. (link in profile to shop) #WorldMarket #HolidayEntertaining

Baked Cranberry Cream Cheese Dip Ingredients: Cranberry Cream Cheese Dip: 2 cups extra-sharp cheddar cheese, grated (divided) 8 oz cream cheese, room temperature (full-fat or Neufchatel) 1/4 heaping cup cranberry sauce (canned, leftover, or homemade) 1/2 cup fresh cranberries (frozen cranberries can be substituted, do not thaw) 1/8- 1/4 teaspoon nutmeg (optional, fresh or ground) Optional Homemade Cranberry Sauce: 12 ounces fresh or frozen cranberries (do not thaw) 1 cup sugar (natural cane sugar or white sugar) 3 tablespoons orange juice (fresh squeezed or store-bought) 1 tablespoon lemon juice (fresh is best) 1/4 cup water Directions: Optional Homemade Cranberry Sauce: Remove 1/2 cup of cranberries for the dip. In a small saucepan, combine the remaining cranberries, sugar, orange juice, lemon juice, and water. Cook over medium-low heat, stirring occasionally, until the sugar dissolves and the cranberries start to burst. Some cranberries will remain whole while others break down. Let the cranberry sauce cool and store any leftovers in an airtight container in the refrigerator. To Make the Cranberry Cream Cheese Dip: Preheat the oven to 375°F (190°C) or 350°F (175°C) for convection ovens. Lightly spray a 1 1/2-quart baking dish with cooking spray. In a medium-large mixing bowl, combine the softened cream cheese and 1 3/4 cups of grated cheddar cheese. If desired, stir in the nutmeg to taste (about 1/8 to 1/2 teaspoon). Gently fold in the cranberry sauce and the reserved 1/2 cup of fresh cranberries. Spoon the cranberry mixture evenly into the prepared baking dish and top with the remaining 1/4 cup of grated cheddar cheese. Bake for 18-23 minutes (or 15 minutes for convection) until bubbly in the middle and golden around the edges. Cover with foil if the top is browning too quickly. A few minutes before removing from the oven, sprinkle additional cheddar cheese on top and remove the foil to allow the cheese to brown slightly. Serve warm with crostini, crackers, or pita chips. For an extra touch, grate a little fresh nutmeg over the top before serving. Prep Time: 10 minutes (plus optional sauce cooking time) Cook Time: 18-23 minutes Total Time: 30-35 minutes Kcal: 250 kcal per serving Servings: 8 servings This Baked Cranberry Cream Cheese Dip is the ultimate combination of savory and sweet. The rich cream cheese and sharp cheddar cheese create a creamy base, while the cranberry sauce adds a tangy and fruity burst of flavor. Baked until bubbly and golden, this warm dip is perfect for any holiday gathering. The fresh cranberries on top add a beautiful pop of color, making this dish as visually appealing as it is delicious. Serve this dip with crostini, crackers, or pita chips for a satisfying and comforting appetizer that will be the star of your party. The creamy texture, combined with the sweet and tart cranberries, makes this dip a crowd-pleaser. Whether you’re hosting a festive celebration or cozying up for a night in, this dip will deliver on both flavor and presentation.

Shrimp Deviled Eggs Ingredients: 1/3 pound 50/60 tail-off peeled and deveined raw shrimp (about 18 shrimp) 1 tablespoon olive oil 1 1/2 teaspoons Old Bay seasoning 6 hard-boiled eggs, peeled and halved (whites and yolks separated) 1/4 cup mayonnaise 2 teaspoons Dijon mustard 1/8 teaspoon kosher salt 1/8 teaspoon ground black pepper 2 tablespoons chopped fresh chives and/or dill (for garnish) Directions: Preheat oven to 400°F (200°C). Arrange shrimp on a rimmed baking sheet, drizzle with olive oil, and sprinkle with Old Bay seasoning. Toss until shrimp are well coated, then spread in a single layer on the pan. Bake for 4-5 minutes, or until shrimp are opaque throughout and reach an internal temperature of 145°F (63°C). Set aside 12 whole shrimp for garnish and finely chop the remaining shrimp. In a small bowl, mash the egg yolks with a fork until smooth. Add mayonnaise, Dijon mustard, salt, pepper, and chopped shrimp, mixing until well combined. (Filling can be prepared up to 1 day in advance. Cover and refrigerate until ready to serve.) Just before serving, use a small spoon or piping bag to fill each egg white half with the shrimp and yolk mixture. Garnish each deviled egg with a whole shrimp and sprinkle with fresh chives and/or dill. Serve immediately and enjoy! Prep Time: 15 minutes | Cooking Time: 5 minutes | Total Time: 20 minutes Kcal: 60 per serving | Servings: 12 deviled eggs Shrimp Deviled Eggs take the classic appetizer to a whole new level with a seafood twist. These little bites combine creamy egg yolks with the briny flavor of shrimp, enhanced by a touch of Old Bay seasoning for that unmistakable coastal flavor. Each deviled egg is topped with a whole shrimp and a sprinkle of fresh chives or dill, adding both flavor and visual appeal. Perfect for gatherings, these deviled eggs are easy to make and packed with flavor, making them a hit at any event. The creamy texture, paired with the slightly crisp shrimp, offers a balanced, savory bite. Serve these at your next party for a delicious and elegant appetizer that’s sure to impress your guests.

Sausage Cream Cheese Stuffed Mushrooms Ingredients: 36 whole cremini mushrooms 3 tablespoons extra-virgin olive oil, divided Kosher salt, to taste 1/2 cup thinly sliced leeks, white part only (cleaned thoroughly) 1 lb Italian sausage (casing removed) 2 teaspoons minced garlic 1/4 teaspoon red pepper flakes 1 teaspoon finely chopped thyme 1 cup panko breadcrumbs 8 oz cream cheese block 1/2 cup grated Parmesan Directions: Preheat the oven to 350°F (175°C) and line a large sheet tray with foil. Carefully remove the stems from each mushroom, finely chop the stems, and set aside. Wipe the mushrooms clean with a damp towel and place them hollow side down on the prepared sheet tray. Drizzle with 2 tbsp olive oil and a pinch of salt, rubbing to coat. Bake for 3-5 minutes, until the olive oil evaporates and the mushrooms are just beginning to brown. In a large skillet over medium heat, add the remaining 1 tbsp olive oil. Add the leeks and a pinch of salt, sautéing until softened, about 5 minutes. Add the sausage, breaking it up with a wooden spoon, and cook until browned and nearly cooked through, about 5 minutes. Add the chopped mushroom stems and sauté for an additional 3-5 minutes, stirring occasionally. Stir in the garlic, red pepper flakes, and thyme, cooking until fragrant, about 1 minute. Add the panko and cook until golden, about 2 minutes. Stir in the cream cheese until fully incorporated with the sausage mixture. Turn off the heat and fold in the Parmesan. Adjust seasoning as needed. Turn the mushrooms hollow side up and fill each with a spoonful of the sausage mixture, pressing down to fill. (A slight mound on top is fine!) Return the stuffed mushrooms to the oven and bake until the tops are golden brown, about 30 minutes. Serve immediately. Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes Kcal: 90 kcal | Servings: 36 stuffed mushrooms These Sausage Cream Cheese Stuffed Mushrooms combine the earthy flavor of cremini mushrooms with a rich, creamy filling of Italian sausage, sautéed leeks, and cream cheese. The toasted panko breadcrumbs add a delicate crunch, while fresh thyme and Parmesan bring an extra layer of savory goodness. They’re easy to make yet look impressive, making them a fantastic appetizer choice for any celebration. Perfect for holiday gatherings, cozy dinners, or party buffets, these stuffed mushrooms are an indulgent treat that’s sure to please. The blend of textures and flavors creates a harmonious bite in every mushroom cap, making this recipe an instant hit among friends and family alike!