the simple chef's holiday cookbook
TRANSCRIPT
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PUBLISHER Kyle Cox
EDITORIAL
MANAGING EDITOR Alison Bills
SENIOR EDITOR Kristin Bustamante
FOOD EDITOR Joanie Segall
CONTRIBUTING EDITORS: Michele Borboa, Catherine Conelly,
Whitney English, Jaime Fowler, Christina Haller, Jessica Marinucci,
Brianna Martinez, Lauren Swanson
DESIGN
CREATIVE DIRECTOR Christi Dace
DESIGN MANAGER Alyssa Demars
SENIOR DESIGNER Karen Cox
SENIOR DESIGNER Laura Martinez
SENIOR DESIGNER Jessica Rydzewski
DESIGNER Gabriela Arellano
DESIGNER Luis Espinosa
PRODUCTION
Heidi Claunch, Cristian Graziano, Ashley Hall, Jessa Mendoza, Patti Milan, Erin Neilson,
Tim Owens, Elise Pagnini, Justin Rainbow, Paul Redmond, Jessica Toms, Brad Webb
SALES & BUSINESS DEVELOPMENT
SALES, SENIOR VICE PRESIDENT Tara Schmitt
DIRECTOR OF MARKETING Zach Alter
BUSINESS DEVELOPMENT DIRECTOR Ashley Mullins
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SHEKNOWS The simple chefs holiday cookbook | 1
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Smoked Salmon PinwheelS
CheeSy artiChoke SquareS
holiday CreSCentS
mini SauSage quiCheS
CreSCent-wraPPed Brie
holiday aPPetizer wreath
Baked Pork ChoPS
gingerturkey
FlavorFul Pot roaSt
ClaSSiC turkey tetrazzini
aPriCot-glazed ham
StuFFed turkey BreaSt
arugula Salad
muShroom CornBread StuFFing
veggie maC 'n' CheeSe
aPriCot ginger StuFFing
Cream-Style Corn
herBed maShed PotatoeSChoColate-Filled CreSCentS
CinnamonaPPle CoBBler
CreSCent layer BarS
PieCe-oF-Cake PumPkin Pie
ChewyChoColate muFFinS
lemon BarS
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Holidays are hectic; there's no way around it. Add to that the stress
of creating a fabulous holiday feast, and you'll be fighting for your
sanity in no time. This year, resolve to be a simple chef. Use these
shortcuts, twists on traditional favorites and sneaky tricks to put a
gourmet meal on the table without breaking a sweat.
Just choose a few appetizers, a main course and several sides, and
don't forget dessert. In the process, you'll create a new traditionthis holiday season: a meal that's chef-worthy without the stress.
Happy holidays from our kitchen to yours!
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Chefs secret: Splurge on fresh herbs for your holiday recipes, eventhough they tend to be more expensive. The flavor is more intense thanthat of dried herbs, and their naturally vibrant color is an added garnish.
SERVES 32
1 (8 ounce) package cream cheese, softened
1 tablespoon snipped fresh dill
1 tablespoon capers, drained
1/2 teaspoon garlic powder
1/2 teaspoon lemon juice
4 (8-inch) spinach tortillas, room temperature
1/2 pound fully-cooked salmon fillets, flaked
Directions:
1. In a small bowl, combine the cream cheese,
dill, capers, garlic powder and lemon juice.
Spread over tortillas; top with salmon.2. Roll tightly. Cut into 1-inch pieces, and secure
with toothpicks.
3. Chill until ready to serve. Discard toothpicks
before serving.
SHEKNOWS The simple chefs holiday cookbook
CheeSy artiChoke SquareS
SERVES 30
2 cups shredded part-skim mozzarella cheese
1 (8 ounce) carton spreadable chive and
onion cream cheese
2 (14 ounce) cans water-packed
artichoke hearts, rinsed, drained
and chopped
1/2 teaspoon minced garlic
2 (8 ounce) tubes refrigerated
crescent rolls
Directions:
1. In a small bowl, beat the mozzarellacheese, cream cheese, artichokes and
garlic until blended.
2. Unroll both tubes of crescent dough into
rectangles. Place dough in an ungreased 15
x 10 x 1-inch baking pan; press into bottom
of pan, sealing seams and perforations.
Spread with artichoke mixture.
3. Bake at 375 degrees F for 18 to 20
minutes or until crust is golden brown.
Smoked Salmon PinwheelS
{apps}An appetizer buffet set up in the dining or living room gives guests a taste of what is to come and keeps
them out of the way while you prepare the rest of the meal. Appetizers also give guests something toenjoy while participating in other holiday traditions, such as playing games and giving gifts.
Tasty Tip:Finger-food appetizers
are great for parties withstanding room only:Guests dont have tojuggle their plates
and flatware.
BEGINNING BITES
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holiday CreSCentS
SERVES 8
1 cup sun-dried tomatoes, drained and chopped
1/2 cup crumbled goat cheese
1/2 cup toasted pine nuts
1 (8 ounce) can Pillsbury refrigerated crescent dinner rolls
Directions:
1. Heat oven to 375 degrees F. In a medium bowl, stir
together sun-dried tomatoes, goat cheese and pine nuts.
2. Separate dough into eight triangles. Place about
three tablespoons of the sun-dried tomato mixture
down the length of each triangle. Roll up each, starting
at shortest side of triangle and rolling to opposite
point. Place rolls, point side down, on ungreased
cookie sheet.
3. Bake 16 to 19 minutes until golden brown.
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mini SauSage quiCheS
BEGINNING BITES
Chefs secret: Garnishing withsour cream is easy: Spoon sour creaminto a plastic zippered food-storage bag.Snip off the corner and pipe sour creamonto the center of each mini quiche.
MAKES 48 QUICHES
1/2 pound bulk hot Italian sausage
2 tablespoons dried minced onion
2 tablespoons diced chives
1 (8 ounce) tube refrigerated crescent rolls
4 eggs, lightly beaten
2 cups shredded Swiss cheese
1 cup 4-percent cottage cheese
1/3 cup grated Parmesan cheese
Paprika and sour cream for garnish
Directions:
1. In a large skillet, brown sausage and onion over
medium heat for four to five minutes or until meat is
no longer pink; drain. Stir in chives.
2. On a lightly floured surface, unroll crescent dough,
and seal seams and perforations. Cut into 48 squares.
Press each square onto the bottom and up the sidesof a miniature muffin cup.
3. Fill each with about two teaspoons sausage mixture.
4. In a large bowl, combine the eggs and cheeses.
Spoon two teaspoons over sausage mixture. Sprinkle
with paprika.
5. Bake at 375 degrees F for 20 to 25 minutes or until
a knife inserted in the center comes out clean. Cool for
five minutes before removing from pans to wire racks.
Add a dollop of sour cream to each. Serve warm.
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SHEKNOWS The simple chefs holiday cookbook
BEGINNING BITES
CreSCent-wraPPed Brie
SERVES 12
1 (8 ounce) can Pillsbury refrigerated crescent dinner rolls or 1 (8 ounce) can
Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
1 (8 ounce) round Brie cheese
1 egg, beaten
Directions:
1. Heat oven to 350 degrees F.
2. If using crescent rolls: Unroll dough; separate
crosswise into two sections. Pat dough and firmly
press perforations to seal, forming two squares. If
using dough sheet: Unroll dough; cut crosswise intotwo rectangles. Pat dough to form two squares.
3. Place one square on ungreased cookie sheet.
Place cheese on center of dough. With small cookie
or canap cutter, cut one shape from each corner
of remaining square. Set cutouts aside.
4. Place remaining square on top of cheese round.
Press dough evenly around cheese; fold bottom
edges over top edges. Gently stretch dough evenly
around cheese; press to seal completely. Brush with
beaten egg. Top with cutouts; brush with additional
beaten egg.5. Bake 20 to 24 minutes or until golden brown.
Cool 15 minutes. Serve warm.
Note: If using Pillsbury Big & Flaky large refrigerated crescent
dinner rolls, unroll dough and press into one rectangle, sealing
perforations. Cut in half, forming two squares. Continue as
directed, except add 8 to 10 minutes to bake time.
Chefs secret:Pillsbury Crescent Recipe
Creations refrigeratedseamless dough sheets are a
great substitution forcrescent roll dough in
recipes that call for using anentire sheet of dough and
sealing the seams.
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holiday aPPetizer wreath
SERVES 16
6 slices bacon
1/2 cup chive-and-onion cream cheese spread (from 8 ounce container)
2 (8 ounce) cans Pillsbury refrigerated crescent dinner rolls
2 cups Green Giant Select frozen broccoli florets (from 14 ounce bag),
thawed, finely chopped and patted dry with paper towel
1/3 cup diced red bell pepper
1 egg, beaten
1 teaspoon sesame seeds
Fresh rosemary, if desired
Directions:
1. Heat oven to 375 degrees F. Cook bacon as
desired until crisp. Drain on paper towel; crumble
bacon and set aside.
2. Unroll both cans of dough; separate into 16
triangles. On ungreased large cookie sheet,
arrange triangles with shortest sides toward
center, overlapping in wreath shape and leaving a
4-inch circle open in center (see image below).
Crescent dough points may overlap edge of cookie
sheet. Press overlapping dough to flatten.
3. Spread cream cheese spread on dough to within
one inch of points. In a small bowl, mix crumbled
bacon, broccoli and bell pepper; spoon onto widest
part of dough. Pull end points of triangles over
broccoli mixture and tuck under dough to form
ring (filling will be visible). Carefully brush dough
with beaten egg; sprinkle with sesame seeds.
4. Bake 25 to 30 minutes or until deep golden
brown. Cool five minutes. With broad spatula,
carefully loosen wreath from cookie sheet; slide
onto serving platter. Garnish with fresh rosemary.
Serve warm. Store in refrigerator.
BEGINNING BITES
Chefs secret:Keep the crescent doughrefrigerated until you are
ready to work with it.Chilled dough is much
easier to work with thandough warmed to room
temperature.
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SHEKNOWS The simple chefs holiday cookbook
SERVES 4
4 turkey breast steaks
1/2 cup apple cider, preferably fresh
1 tablespoon cider vinegar
2 teaspoons finely grated fresh ginger
1 clove garlic, crushed
3 whole cloves
Directions:
1. Mix the apple cider, cider vinegar, ginger, garlic
and cloves in a small saucepan over low heat. Bring
to a boil and simmer for two minutes, and then
remove from heat and allow to cool.
2. Put the turkey steaks in a single layer on a non-
metallic dish. Pour the cooked marinade over, and
then marinate in the refrigerator for at least 1 hour.
3. Preheat the grill to high. Grill the turkey steaks
over high direct heat for six to eight minutes,
turning once halfway through cooking time.
Baked Pork ChoPS
SERVES 8
8 pork chops
1/2 cup vinegar
2 tablespoons cooking oil
2 tablespoons all-purpose flour
1/4 teaspoon pepper
2 eggs, beaten
1-1/2 cups fine bread crumbs
1/2 cup margarine plus margarine for the pan
4 teaspoons chopped parsley
Directions:
1. Mix vinegar, oil, flour and pepper in a bowl.
Poke small holes in the meat with a fork. Dredge
the meat in the seasoning mix, then in egg and
then in breadcrumbs.
2. Put the chops in a baking dish greased
with margarine.
3. Melt the 1/2 cup of margarine and pour over
the breaded meat.
4. Cover and bake at 350 degrees F for one hour
or until tender. Garnish with parsley.
DINNER IS SERVED
ginger turkey
{m css}The star of your holiday spread, the main course, should dazzle and wow without a lot of effort.
Thats no winter wonderland fantasy. Whether youre a traditional ham-and-turkey chef or you
want something slightly off the beaten path, these recipes are designed with easy prep in mind.
Pop them in to cook while you work on your other dishes. Its that simple.
Tasty Tip:Another great bake-
and-forget maincourse, these pork
chops are incrediblysimple to prep.
Tasty Tip:Too cold to grill?
These turkey steaks
can be baked for 30to 40 minutes at 350degrees F.
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FlavorFul Pot roaStSERVES 12-15
2 boneless beef chuck roasts (2-1/2 pounds each)
1 envelope ranch salad dressing mix
1 envelope Italian salad dressing mix
1 envelope brown gravy mix
1/2 cup water
Directions:
1. In a small bowl, combine the salad
dressings and gravy mixes; stir in water.
2. Place the chuck roasts in a 5-quart slow
cooker. Pour dressing mixture over the meat.
3. Cover and cook on low for seven to eight
hours, or until tender.
4. If desired, thicken juices for gravy.
Warning: Dont peek! Lifting the lid of a slow
cooker adds 30 minutes of cooking time.
DINNER IS SERVED
Chefs secret:Long, slow cooking adds
flavor and tenderness totough, inexpensive cuts ofmeat. You get more for your
money and save precious time.Don't add extra water to thisrecipe; the meat will produce
extra juice as it cooks.
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Double-duty dcor: Whenbuying whole cloves for this recipe, purchaseextra. Spear them into a few oranges;arrange the oranges on a cake stand, orplace each atop a candlestick. The colorand scent make for a centerpiece thatsfestive for the eyes and the nose.
aPriCot-glazed ham
SERVES 16
1/2 boneless, fully-cooked lean ham
Whole cloves
2 cups ginger ale
2/3 cup apricot spreadable fruit
1/4 cup packed brown sugar
3 tablespoons Dijon mustard1/2 teaspoon ground ginger
Directions:
1. Score the surface of the ham, making diamond shapes
1/4-inch deep. Insert a clove in each diamond. Place ham on
a rack in a shallow roasting pan; pour ginger ale into pan.
Loosely cover with foil. Bake at 325 degrees F for one hour.
2. In a small bowl, combine the spreadable fruit, brown
sugar, mustard and ginger; brush some over ham.
3. Bake, uncovered, for 1-1/2 to two hours or until a meat
thermometer reads 140 degrees F and ham is heated
through. Brush occasionally with glaze during cooking.
DINNER IS SERVED
ClaSSiC turkey tetrazzini
Tasty Tip:One pound of ham
yields approximatelyfour servings. Scale
this recipe up to feedlarger crowds.
Tasty Tip:An excellent alternative totraditional turkey, this dish
works well with eitherleftover turkey as an easy fixafter holiday shopping, or
with fresh turkey cutlets. Itbakes in two casserole dishes,
so its easy to share.
SERVES 32
1 (16 ounce) package spaghetti
2 medium onions, chopped
9 tablespoons butter, divided
1 pound sliced fresh mushrooms
1 large sweet red pepper, chopped
1/2 cup all-purpose flour1 teaspoon salt
6 cups milk
1 tablespoon chicken bouillon granules
6 cups cubed cooked turkey breast
1 cup grated Parmesan cheese
1-1/2 cups dry bread crumbs
4 teaspoons minced fresh parsley
Directions:
1. Cook spaghetti according to package directions.
2. Meanwhile, in a Dutch oven, saut onions in six
tablespoons butter until tender. Add mushrooms andred pepper; saut four to five minutes longer.
3. Stir in flour and salt until blended. Gradually whisk in
milk and bouillon. Bring to a boil; cook and stir for two
minutes or until thickened. Stir in turkey and Parmesan
cheese; heat through. Remove from heat.
4. Add drained spaghetti to turkey mixture and mix well.
Transfer to one greased 9 x 13-inch baking dish and one
11 x 7-inch baking dish.
5. Melt remaining butter and toss with breadcrumbs.
Sprinkle over casseroles. Bake, uncovered, at 350
degrees F or until heated through. Sprinkle with parsley.
SHEKNOWS The simple chefs holiday cookbook
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DINNER IS SERVED
StuFFed turkey BreaSt
SERVES 4
3/4 cup chopped onion
3/4 cup chopped celery
1/2 cup butter or margarine
2 tablespoons minced parsley
1 teaspoon salt
1 teaspoon poultry seasoning
1/4 teaspoon black pepper
9 cups white bread cubes
1 cup fresh cranberries
1 egg plus 1 egg white, slightly beaten
1/2 turkey breast, about 3 pounds, boned, skinned
(save the skin)1/2 teaspoon salt
2 tablespoons butter, melted
1 cup water
1 tablespoon all-purpose flour
1/4 teaspoon salt
Black pepper to taste
Directions:
1. Saut onion and celery in melted butter until tender, about
10 minutes. Mix in parsley, salt, poultry seasoning, pepper
and cranberries. Stir in bread cubes and eggs; set aside.
2. Preheat oven to 325 degrees F. Lay turkey breast on acutting board, cut side up. Cut turkey breast horizontally to
make a pocket. Spread meat open and pound to about 1/4-
inch thick with a meat mallet or rolling pin.
3. Season turkey with salt, and spread half the stuffing on
top. Roll turkey breast up, jelly-roll style. Lay saved skin on
top of rolled breast to add flavor. Tie up roll with butcher
twine in three places; place roll, skin side up, on a roasting
pan. Brush turkey with melted butter and roast 1-1/2 hours
or until a meat thermometer reads 185 degrees F. Remove
turkey from pan when finished, and reserve turkey
drippings to make gravy.
4. Place remaining stuffing in an ovenproof dish and cover
with aluminum foil. Bake in oven during the final 30minutes of turkey cooking time.
5. To make gravy after turkey is done, pour turkey drippings
into a 2-cup measuring cup. Let rest until fat rises to top.
Take one tablespoon of fat from measuring cup and pour
into a saucepan. Discard remaining fat from measuring cup.
Pour water into the roasting pan and stir to remove
browned bits, and then pour liquid into the saucepan. Over
medium heat, whisk flour, salt and pepper into saucepan,
and cook until gravy thickens. Serve with sliced turkey.
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Tasty Tip:If you need a turkey recipefor fewer guests or simplyprefer white meat, use this
turkey breast recipe andincrease as needed to feed
your crowd.
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SHEKNOWS The simple chefs holiday cookbook |
SERVES 10-12
1 store-bought 9-inch square cornbread
3 eggs
2 cups chopped fresh mushrooms
1 cup chopped celery
1/2 cup chopped green onions
3 tablespoons butter
2 (14-1/2 ounce) cans chicken broth
1 (10-3/4 ounce) can condensed cream of chicken soup
1/4 cup sliced almonds, toasted
1 teaspoon poultry seasoning1/4 teaspoon pepper
Directions:
1. In a skillet, saut mushrooms, celery and onions
in butter until tender. In a large bowl, beat
remaining eggs. Add broth, soup, almonds, poultry
seasoning, pepper and vegetables. Crumble
cornbread over mixture.
2. Pour into a greased 9 x 13-inch pan for 45 to 50
minutes or until a knife comes out clean.
arugula Salad with lemonParmeSan dreSSing
SERVES 4
1/3 cup freshly grated Parmesan cheese
5 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
4 cups (packed) baby arugula
1 cup halved cherry tomatoes
Directions:
1. Combine the extra-virgin olive oil, lemon juice
and grated lemon peel in a food processor andblend until smooth.
2. Toss the dressing with the arugula and
tomatoes; serve chilled.
PERFECT MATES
muShroom Corn BreaddreSSing
{Ss & ss}Select two or three side dishes to serve alongside your main course. Consider taste, texture and
temperature when planning your dishes and mix things up. For example, a cool salad is a welcomecomplement to a warm vegetable or starch side, while three hot, gooey sides are too heavy.
Tasty Tip:The spicy arugulain this salad pairs
well with ourGinger Turkey.
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veggie maC n CheeSe
SERVES 10
1-1/2 cups uncooked elbow
macaroni
3 cups fresh broccoli florets
2 cups fresh cauliflower florets
3 large carrots, halved and
thinly sliced
2 celery ribs, sliced
1 medium onion, chopped
1 tablespoon butter
1/4 cup all-purpose flour
1 cup milk
1 cup chicken broth
3 cups (12 ounces) shredded
sharp cheddar cheese
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon paprika
Directions:
1. Cook macaroni according to
package directions. Add the
broccoli, cauliflower, carrots and
celery during the last six minutes.
Drain and transfer to an
ungreased 9 x 13-inch baking dish.
2. Meanwhile, saut onions in butter
until tender. Sprinkle with flour; stir
until blended. Gradually stir in milk and
broth. Bring to a boil; cook and stir for two minutes or until
thickened. Stir in the cheese, mustard, salt and pepper. Pour
over macaroni mixture; stir to coat. Sprinkle with paprika.
3. Bake, uncovered, at 350 degrees F for 15 to 20 minutes or
until heated through.
aPriCot ginger StuFFing
SERVES 15
4 tablespoons
salted butter
1 large onion, finely chopped
2 cups almond flour
1-1/2 cups apricots, chopped (fresh or canned
in water, drained)
1 teaspoon ground ginger
2 tablespoons fresh parsley, chopped
3 tablespoons lemon juice
1/2 teaspoon salt, or to taste
1/2 teaspoon ground pepper, or to taste
Directions:
1. Melt the butter in a large skillet. Add the
chopped onion; cook for five to 10 minutes
until softened.2. Add the remaining ingredients; mix well. The
mixture should come together and look fairly
wet. If it doesn't, add a few tablespoons of
water until it holds together in the pan.
3. Stuff turkey with mixture, and then weigh the
turkey to calculate the complete cooking time.
Roast as directed.
Chef's secret:Make your sides do
double duty by servingup kid-friendly dishes
that picky eaters canenjoy as main courses.
PERFECT MATES
Tasty tip: This recipe isgluten-free and low-carb.
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SHEKNOWS The simple chefs holiday cookbook |
Cream-Style Corn
SERVES 16
18 cups fresh corn
2 cups milk
1 tablespoon pickling salt
1/2 cup butter, cubed
1/3 cup sugar
Chopped chives or parsley
for garnish
Directions:
1. In a food processor, process
half of the corn until creamy.2. Combine with remaining
ingredients in a large baking pan.
Cover and bake at 325 degrees F
for 1-1/2 hours or until heated
through, stirring frequently.
Garnish with chopped chives
before serving.
Chefs secret:It doesnt get much
simpler than this side.Substitute frozen corn iffresh corn is unavailable
or if youre in a timecrunch (add a bit of liquidif necessary). Use coarse
kosher salt if youre unableto find pickling salt.
PERFECT MATES
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herBed maShed PotatoeS
SERVES 12
4 pounds red potatoes (about 12 medium)
6 garlic cloves, peeled and thinly sliced
1/2 cup milk
1/2 cup sour cream
2 tablespoons butter, melted
2 tablespoons minced fresh parsley
2 tablespoons minced fresh thyme
1 tablespoon minced fresh rosemary
1-1/4 teaspoons salt
Directions:
1. Scrub and quarter potatoes; place in a large
saucepan and cover with water. Add garlic. Bring
to a boil. Reduce heat, cover, and cook for 15 to
20 minutes or until potatoes are tender.
2. In a large bowl, mash potato mixture. Stir in the
remaining ingredients.
Tasty Tips:Its just not a holiday mealwithout a side of potatoes.
These spices are just to get youstarted. Experiment with
cilantro for a Mexican-inspiredkick, or with cheddar and
bacon crumbles fortwice-baked potatoes
in half the time.
Chefs secret:You may substitute one teaspoon of dried
herbs for every one tablespoon of fresh herbs.
PERFECT MATES
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SHEKNOWS The simple chefs holiday cookbook |
SERVES 8
3 large Granny Smith apples,
peeled and sliced
1 cup all-purpose flour
1 cup sugar
1 large egg
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup butter, melted
Directions:
1. Preheat oven to 350 degrees F. Place apples in the
bottom of a lightly greased 8 x 8-inch baking dish.
2. Mix flour, sugar, cinnamon, nutmeg and egg until
mixture resembles a coarse cornmeal. Sprinkle
topping evenly over the apples. Pour melted butter
over the entire dish.
3. Bake for 30 minutes or until apples are bubbling.
ChoColate-Filled CreSCentS
SERVES 8
1 (8 ounce) can Pillsbury refrigerated crescent dinner rolls
1/2 cup miniature chocolate chips
Powdered sugar, if desired
Directions:
1. Heat oven to 350 degrees F. Separate dough into
eight triangles.
2. Place tablespoon of chocolate chips on wide end
of each triangle. Starting at shortest side of each
triangle, roll up to opposite point. Place on
ungreased cookie sheet.
3. Bake at 350 degrees F for 15 to 20 minutes or untilgolden brown. Sprinkle with powdered sugar.
SWEET REWARDS
Cinnamon aPPle CoBBler
{df sss}After all that work, you deserve to kick your heels up and enjoy a sweet reward. The deceptively
decadent holiday goodies will have your guests raving over the hours you must have spent sifting,
mixing and crafting them. Shhh keep the simple truth to yourself, and soak in the praise.
Tasty Tip:The classic fall andwinter dessert, this
apple cobbler isexcellent paired with
vanilla ice cream andyour favorite latte.
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CreSCent layer BarS
MAKES 36 BARS
1 (8 ounce) can Pillsbury refrigerated crescent dinner
rolls or 1 (8 ounce) can Pillsbury Crescent Recipe
Creations refrigerated seamless dough sheet
1 cup white vanilla baking chips
1 cup semisweet chocolate chips
1 cup slivered almonds
1 cup cashew halves and pieces
1 (14 ounce) can sweetened condensed milk
(not evaporated)
Directions:
1. Heat oven to 375 degrees F. (350 degrees F for dark
pans). Grease bottom and sides of 13 x 9-inch pan.
2. If using crescent rolls: Unroll dough into two long
rectangles. If using dough sheet: Unroll dough. Place in
pan; press over bottom and 1/2 inch up sides to form
crust. Bake five minutes.
3. Remove partially-baked crust from oven. Sprinkle vanilla
chips, chocolate chips, almonds and cashews evenly over
crust. Pour condensed milk evenly over top.
4. Return to oven; bake 20 to 25 minutes longer or until
golden brown. Cool 10 minutes. Run knife around sides of
pan. Cool one hour. Refrigerate about 30 minutes or until
chocolate is set. For bars, cut into nine rows by four rows.
SWEET REWARDS
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PieCe-oF-Cake PumPkin Pie
SERVES 8
1 cup canned pumpkin pie mix
1/2 cup baking mix (such as Bisquick)
1/2 cup sugar
1 cup evaporated milk
1 tablespoon butter
1 teaspoon vanilla
Whipped topping for garnish
Directions:
1. Heat oven to 350 degrees F. Grease a 9-inch
pie plate.
2. Stir together all ingredients except whipped
topping just until blended. Pour into pie plate
and bake 35 to 40 minutes or until knife inserted
near center comes out clean. Cool 30 minutes
and refrigerate three hours or until chilled.
Garnish with whipped cream after slicing.
SHEKNOWS The simple chefs holiday cookbook |
Chefs secret: Yes, this batter is very dense, butdon't add anything else to it. The result is an incrediblyrich, moist chocolate muffin with no hint of pumpkin.
Spoon the batter into a gallon-size zippered plastic bag,snip off the corner and pipe the batter into the muffincups for a uniform appearance.
Chewy ChoColate muFFinS
SERVES 12
1 box chocolate cake mix
1 (14-1/2 ounce) can pumpkin (not pumpkin pie mix)
Directions:
1. Preheat oven to 350 degrees F.
2. Mix chocolate cake mix and pumpkin with electric
mixer until smooth.
3. Fill 12 muffin cups with mixture and bake for 20
to 25 minutes.
SWEET REWARDS
Tasty Tip:
Pumpkin piedoesnt get anyeasier than this
crustless creation.
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8/3/2019 The Simple Chef's Holiday Cookbook
20/22
lemon SquareS
MAKES 48 SQUARES
3 cups all-purpose flour3/4 cup powdered sugar
1/2 teaspoon salt
1-1/2 cups cold butter
6 eggs, lightly beaten
3 cups sugar
1/2 cup lemon juice
1-1/2 teaspoons baking powder
1/2 teaspoon salt
Powdered sugar for sprinkling
Directions:
1. In a large bowl, combine flour,
powdered sugar and salt. Cut in
butter until crumbly. Pat into a
greased 10 x 15-inch baking pan. Bake
at 350 degrees F for 16 to 20 minutes
or until top is set and golden.
2. For topping, combine eggs, sugar,
lemon juice, baking powder and salt in
a bowl. Pour over crust and bake for 16
to 20 minutes longer or until set and
top is golden brown. Cool. Dust with
powdered sugar, and cut into squares.
| 18 | SHEKNOWS c
Chef's secret:Weve found no difference
between using fresh orbottled lemon juice.
Bottled lemon juice gives amore predictable lemon
flavor, while fresh lemons
could yield a sweeterflavor depending on thelemon crop.
SWEET REWARDS
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8/3/2019 The Simple Chef's Holiday Cookbook
21/22
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8/3/2019 The Simple Chef's Holiday Cookbook
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