Collard Greens with Ham Hocks

Collard Greens with Ham Hocks

Slow-Cooker Collard Greens with Ham Hocks

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Slow-Cooker Collard Greens with Ham Hocks Recipe by Lisa Cericola from Southern Living.

Prep time: 15 minutes

Cooking time: 9 hours

Servings: 12 servings

Ingredients

  • 2 smoked ham hocks (1 1/4 lb. total)
  • 2 (14-oz.) cans chicken broth
  • 2 (1-lb.) pkg. prewashed chopped fresh collard greens
  • 1/2 cup chopped sweet onion (from 1 onion)
  • 2 Tbsp. light brown sugar
  • 2 Tbsp. apple cider vinegar
  • 2 tsp. kosher salt
  • 1 tsp. crushed red pepper
  • 1/2 tsp. black pepper
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Directions

  1. Add ingredients to slow cooker.
  2. Cover and cook on LOW for 9 hours.
  3. Remove the ham hocks and any remnants of bone before stirring the greens.
  4. Cool ham hocks and thoroughly remove all fat and bones.
  5. Return the meat to the slow cooker. Stir the ham back into the greens, serve.
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Taco Soup

Taco Soup

Taco Soup

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Taco Soup Recipe by Kelsey Dimberg from Taste of Home.

Prep time: 5 minutes

Cooking time: 20 minutes

Servings: 8 servings

Ingredients

  • 2 pounds ground beef
  • 1 envelope taco seasoning
  • 1-1/2 cups water
  • 1 can (16 ounces) mild chili beans, undrained
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 can (10 ounces) diced tomato with green chiles
  • 1 can (4 ounces) chopped green chiles, optional
  • 1 envelope ranch salad dressing mix
  • Optional: Sour cream, green onions and tortilla chips.
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Directions

  1. Cook the ground beef over medium until no longer pink, breaking it apart into crumbles.
  2. Add taco seasoning and mix well.
  3. In a large pot, add the beef and all remaining ingredients.
  4. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Stir occasionally.
  5. If desired, garnish with sour cream and green onion.
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Holiday Gift Guide

Holiday Gift Guide

Foodie

For the ones who savor every bite and love to spice up life!

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Paws-itively perfect picks for pet lovers and their furry friends!

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Treat someone you love – or yourself – to a little R&R!

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Lifestyle and Home

Stylish finds to make any house feel like a home!

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Gifts that bring wellness and good vibes to their routine!

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Chic gifts for the trendsetters in your life!

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Kids

Unwrap the magic with gifts that spark imagination and joy!

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Her

Thoughtful gifts that will bring a smile to her face.

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Him

Cool, clever, and just what he’s been wishing for (or at least what he will realize he needs)!

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What’s Trending

For those who have it all

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Olive Tapenade with Goat Cheese

Olive Tapenade with Goat Cheese

Olive Tapenade with Goat Cheese

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Olive Tapenade with Goat Cheese Recipe by Erin Merhar from Pioneer Woman.

Prep time: 10 minutes

Cooking time: N/A

Servings: Yields 2 cups

Ingredients

  • For the Tapenade:
  • 1 cup pitted kalamata olives, drained
  • 1 cup green olives with pimentos, drained
  • 1/4 cup capers, drained
  • 1/4 cup finely chopped red onion
  • 2 anchovies, finely chopped (optional)
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh parsley or basil
  • 1/4 teaspoon crushed red pepper flakes
  • To Serve:
  • 4-ounce piece of goat cheese
  • 1 loaf French bread, thinly sliced and toasted
asian young woman washing fruits and vegetables at home. - making olive tapenade stock pictures, royalty-free photos & images
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Directions

  1. Finely chop the kalamata and green olives. Place them in a medium mixing bowl along with the capers, red onion, and anchovies (if using). Alternatively, you can place the olives, capers, red onion, and anchovies in a food processor. Pulse a few times until everything is finely chopped and combined, then transfer to a mixing bowl.
  2. Stir in the olive oil, lemon juice, fresh parsley or basil, and crushed red pepper flakes. Mix until well combined.
  3. Serve with the goat cheese and toasted French bread slices.
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Gingerbread Cookies

Gingerbread Cookies

The Best Gingerbread Men Cookies

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Gingerbread Cookies Recipe by McCormick Spice from All Recipes.

Prep time: 20 minutes

Cooking time: 10 minutes

Serving size: 24 cookies

Ingredients

  • 3 cups all-purpose flour, plus more for rolling
  • 2 teaspoons McCormick® Ginger, Ground
  • 1 teaspoon McCormick® Cinnamon, Ground
  • 1 teaspoon baking soda
  • ¼ teaspoon McCormick® Nutmeg, Ground
  • ¼ teaspoon salt
  • ¾ cup butter softened 
  • ¾ cup firmly packed brown sugar
  • ½ cup molasses
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract
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Directions

  1. Mix flour, ginger, cinnamon, baking soda, nutmeg, and salt in a large bowl.
  2. Beat butter and brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy. 
  3. Add molasses, egg, and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed.
  4. Press dough into a thick, flat disk. Wrap in plastic wrap. Refrigerate for 4 hours or overnight.
  5. Preheat the oven to 350°F.
  6. Roll dough on a lightly floured surface to a thickness of 1/4 inch. Cut into gingerbread men cookies shape with a 5-inch cookie cutter. Place gingerbread men 1 inch apart on ungreased baking sheets.
  7. Bake in the preheated oven until the edges of the cookies are set and just begin to brown for 8 to 10 minutes. Cool on baking sheets for 1 to 2 minutes, then remove to wire racks to cool completely.

Decorate cooled cookies with cookie icing. Store cookies in an airtight container for up to 5 days.

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Bacon and Cheddar Cheese Ball

Bacon and Cheddar Cheese Ball

Bacon and Cheddar Cheese Ball

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Bacon and Cheddar Cheese Ball Recipe by Ree Drummond from Pioneer Woman

Prep time: 20 minutes

Cooling time: 1 hour

Servings: 12 servings

Ingredients

  • 8 slices bacon
  • 8 oz. cream cheese, cut into small pieces
  • 8 oz. white cheddar cheese, grated (about 2 cups)
  • 2 Tbsp. sour cream
  • 1 Tbsp. ranch seasoning (half of a 1-oz. packet)
  • 5 scallions, white parts finely chopped and green parts sliced
  • Cooking spray
  • Crackers, for serving
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Directions

  1. Cook the bacon: In a large skillet over medium heat, cook bacon for 6-8 minutes, turning occasionally, until crispy. Drain on paper towels.
  2. Blend the cheese mixture: In a food processor, combine cream cheese, cheddar, sour cream, ranch seasoning, scallion whites, and 2 slices of cooked bacon. Process until smooth and well combined, about 30 seconds.
  3. Prepare the topping: Chop the remaining 6 slices of bacon and mix with the scallion greens on a plate. Using a rubber spatula, scoop the cheese mixture onto the plate.
  4. Shape the cheese ball: Coat your hands lightly with cooking spray and shape the cheese mixture into a ball. Roll and press the ball into the bacon-scallion mixture until evenly coated.
  5. Chill: Refrigerate the cheese ball for at least 1 hour and up to 8 hours.
  6. Serve: Remove the cheese ball from the refrigerator 30 minutes before serving. Serve with crackers.
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Cheesy Broccoli-And-Rice Casserole

Cheesy Broccoli-And-Rice Casserole

Cheesy Broccoli-And-Rice Casserole

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Cheesy Broccoli-And-Rice Casserole Recipe by Virginia Willis from Southern Living.

Prep time: 15 minutes

Cooking time: 40 minutes

Servings: 8 to 10 servings

Ingredients

  • 6 Tbsp. unsalted butter, divided
  • 1 cup panko (Japanese breadcrumbs)
  • 2 cups (8 oz.) shredded extra-sharp Cheddar cheese, divided
  • 3 cups reduced-sodium, fat-free chicken broth
  • 2 cups whole milk
  • 1 bay leaf
  • 1 fresh thyme sprig
  • 2 cups chopped onion
  • 1/2 cup diced celery
  • 1 (8-oz.) package sliced cremini mushrooms
  • 1 tsp. kosher salt, divided
  • Pinch of freshly ground black pepper
  • Pinch of ground red pepper
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1 1/2 cups uncooked long-grain rice
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/8 tsp. freshly grated nutmeg
  • 3 cups fresh broccoli florets (about 2 heads)
broccoli rice casserole - broccoli and rice casserole stock pictures, royalty-free photos & images
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Directions

  1. Preheat oven: Set oven to 350°F (175°C).
  2. Make the topping: Melt 2 tablespoons butter. Combine melted butter with panko and 1 cup shredded Cheddar cheese; toss to coat. Set aside.
  3. Prepare the broth: Bring broth, bay leaf, and thyme sprig to a simmer in a medium saucepan over medium-low heat. Reduce heat to low, cover, and keep warm until ready to use. Discard bay leaf and thyme before using.
  4. Cook the vegetables: Melt the remaining 4 tablespoons of butter in a large Dutch oven over medium heat. Add onion and celery, cooking for 3-5 minutes until onion is lightly browned. Stir in mushrooms, 1/2 teaspoon kosher salt, black pepper, and red pepper. Cook an additional 3-5 minutes until mushrooms are tender. Add garlic, cooking for 45 seconds. Stir in flour until combined.
  5. Add the broth mixture: Gradually stir the warm broth into the mushroom mixture. Stir in the remaining 1 cup shredded Cheddar cheese until smooth and well blended.
  6. Combine rice and seasonings: Add rice, sour cream, mayonnaise, and nutmeg to the mushroom mixture. Stir well to combine. Cover and bake in the preheated oven for 25-30 minutes or until rice is tender and liquid is absorbed.
  7. Cook the broccoli: Microwave broccoli with 1/4 cup water and the remaining 1/2 teaspoon kosher salt in a covered bowl on high for about 2 minutes or until tender and bright green. Drain and pat dry.
  8. Assemble casserole: Stir broccoli into the baked rice mixture. Transfer the mixture to a broiler-safe dish, if desired. Top with the prepared breadcrumb mixture.
  9. Broil and serve: Broil on the middle rack for 2-3 minutes or until the topping is golden brown. Let stand for 5 minutes before serving.
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Eggnog Cinnamon Rolls

Eggnog Cinnamon Rolls

Eggnog Cinnamon Rolls

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Eggnog Cinnamon Rolls Recipe by Anna Theoktisto from Allrecipes.

Prep time: 45 minutes

Cooking time: 25 minutes

Serving size: 12 servings

Ingredients

Dough

  • ⅓ cup granulated sugar
  • 1 (.25 ounce) package of quick-rising yeast (such as Fleischmann’s RapidRise®)
  • 2 teaspoons kosher salt
  • 4 ½ cups all-purpose flour, divided, or more as needed
  • ½ cup eggnog
  • ½ cup sour cream
  • 6 tablespoons unsalted butter, softened
  • 1 large egg, lightly beaten
  • cooking spray

Filling

  • ½ cup unsalted butter, at room temperature
  • 1 cup firmly packed light brown sugar
  • 4 teaspoons ground cinnamon 
  • 2 teaspoons freshly grated nutmeg, or to taste

Glaze

  • 4 ounces of cream cheese, at room temperature
  • 4 tablespoons unsalted butter
  • 1 ½ cups powdered sugar
  • 4 tablespoons eggnog
  • ½ teaspoon vanilla extract
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Directions

Dough

  1. Combine sugar, yeast, salt, and 4 cups of flour in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until just combined, about 15 seconds. 
  2. With the mixer running on low speed, add eggnog, sour cream, butter, and egg. Continue beating until dough forms, 1 to 2 minutes. 
  3. Switch to a dough hook attachment. Beat on medium-low speed until dough is smooth and elastic, 6 to 9 minutes; gradually add remaining 1/2 cup flour, 1/2 to 1 teaspoon at a time, if necessary.
  4. Place dough in a large bowl greased with cooking spray and turn to coat. Cover with a clean kitchen towel and let rise in a warm draft-free place until dough has doubled in size, 2 to 3 hours.
  5. Spray a 13- x 9-inch pan with cooking spray. Lightly punch down the dough. On a lightly floured surface, roll the dough into an 18- x 10-inch rectangle.

Filling

  1. For the filling spread 1/2 cup of butter over the dough. In a small bowl, stir together brown sugar, cinnamon, and nutmeg. Sprinkle evenly over butter.
  2. Starting with one long side, roll dough into a log; pinch seam to seal. Slice into 12 rolls.
  3. Preheat the oven to 350 degrees F (175 degrees C).
  4. Place rolls in the prepared pan. Cover, and let rise in a warm draft-free place until doubled in size, 1 hour to 1 hour and 15 minutes.
  5. Bake in the preheated oven, uncovered, until golden brown, 25 to 30 minutes. Let cool in the pan on a wire rack for 15 minutes.

Glaze

  1. Add cream cheese and 4 tablespoons butter to the bowl of a stand mixer fitted with the paddle attachment; beat on medium speed until smooth, 1 to 2 minutes. Add powdered sugar, eggnog, and vanilla. Beat on medium speed until smooth, about 1 minute.
  2. Drizzle glaze over warm rolls. Serve with freshly grated nutmeg sprinkled on top and any extra glaze, if desired.
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Eggnog

Eggnog

Simple Eggnog Recipe

Eggnog
Photo by Getty Images

Prep time: 20 minutes

Cooking time: N/A

Serving size: 5 servings

Ingredients

  • 4 egg yolks
  • 1 (5oz) can sweetened condensed milk
  • 1 tablespoon white granulated sugar
  • 2 teaspoons vanilla extract
  • 4 1/2 cups cold milk
  • 4 egg whites
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • Cinnamon sticks (optional)
Eggnog ingredients
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Directions

  1. In a large mixing bowl, beat the egg yolks until thickened.
  2. Mix in the sweetened condensed milk, sugar, vanilla extract, and cold milk, stirring until well combined.
  3. In a separate bowl, beat the egg whites until stiff and then fold into the mixture.
  4. Garnish with cinnamon, nutmeg, and a cinnamon stick.
  5. Serve the eggnog chilled and enjoy!
Eggnog being mixed
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Peppermint Hot Chocolate

Peppermint Hot Chocolate

Peppermint Hot Chocolate Recipe

Peppermint Hot Chocolate
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Prep time: 5 minutes

Cooking time: 30 minutes

Serving size: 10 servings

Ingredients

  • ¾  cup white sugar
  • 5 cups milk
  • 1 1/2 cups dark or milk chocolate, chopped
  • 2 teaspoons vanilla extract
  • 1 teaspoon peppermint extract
  • ½ cup heavy cream
  • Optional: whipped topping
Peppermint Hot Chocolate
Photo by Getty Images

Directions

  1. In a saucepan, combine sugar and chopped chocolate over low heat.
  2. Gradually add the milk, stirring slowly until the chocolate is melted and smooth.
  3. Stir in vanilla extract, peppermint extract, and heavy cream.
  4. Cook the hot chocolate mixture on low heat for 30 minutes, stirring occasionally.
  5. Serve the peppermint hot chocolate with whipped topping (optional) and enjoy!
Chocolate for Peppermint Hot Chocolate
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