Category:

Holidays

Pistachio salad, watergate salad, pistachio fluff, green stuff- this dessert salad goes by a million names! No matter what you call it it’s an easy last minute dessert filled with fun textures and an addictive flavor.

Pistachio Salad

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Prep Time: 10 minutes
Total Time: 1 hour 10 minutes
Course: Dessert, Holidays
Servings: 6
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Ingredients:
 
  • 2 8 oz tubs Cool Whip
  • 2 3.4 oz packages Jell-o instant pistachio pudding mix
  • 1 20 oz can crushed pineapple
  • ½ cup chopped pecans
  • 7 oz mini marshmallows
Instructions:
  • In a large bowl mix together the cool whip and pistachio pudding mix until smooth.
  • Add all remaining ingredients, mix well, and allow to rest in the fridge for an hour or up to overnight.
  • Serve well chilled and enjoy!

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A holiday classic done gluten free! By using Pacific brand gluten free cream of mushroom soup and making our own french fried onions we keep all the nostalgia of the classic without the worry of gluten. 

Green Bean Casserole

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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Holidays, Side Dish
Cuisine: American
Servings: 4
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Ingredients:
 
  • 60 oz french style canned green beans
  • 10.5 oz Pacific brand cream of mushroom soup
  • ½ cup slivered almonds
  • 3 shallots (sliced)
  • ½ cup cup for cup GF flour
  • ½ cup milk
  • 2 tsp kosher salt
  • 2 tsp ground black pepper
  • oil for frying
Instructions:
  • Preheat your oven to 350°F
  • Peel and thinly slice your shallots. Let your shallots soak in the milk for 5 minutes, drain, and coat in the flour.
  • Fill a shallow frying pan with an inch of a high heat oil of your choice. Canola or vegetable would be a good choice here.
  • Place the pan over medium high heat and when the oil begins to shimmer test a shallot. It should begin to fry immediately. If it does add the remaining shallots.
  • Fry the shallots to a golden brown, or about 5-7 minutes. Remove from the oil and drain on a paper towel.
  • Reserve ¾ cup of canning liquid from the green beans and drain the rest.
  • Add the drained green beans, reserved liquid, cream of mushroom soup, almonds, salt, and pepper to the baking dish and stir well to combine. Taste for salt and pepper, and adjust as desired. Top with the french fried onions and cover with foil.
  • Bake for 40-45 minutes or until the casserole is hot. Serve warm and enjoy!

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An easy way to turn up this holiday season! 

Caramel Apple Sangria

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Prep Time: 5 minutes
Total Time: 5 minutes
Course: Drinks, Holidays
Cuisine: American
Servings: 6
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Ingredients:
 
  • 3 chopped apples (I used envy)
  • 1 bottle pinot grigio (or white wine of your choice)
  • 25 oz apple cider (about 3 cups)
  • 1 cup caramel sauce
  • 1 cup vodka
  • 1/3 cup sour apple pucker
  • 1 lemon (juiced)
Instructions:
  • In a large pitcher combine all ingredients and stir well.
  • Enjoy room temp or over ice!

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If you have a large slow cooker and love the dark meat (legs and thighs) you could butcher your raw turkey into sections and add the sections to the slow cooker. A whole turkey will be too large for a standard slow cooker.

This recipe also works in an electric roaster set to 300F. If you plan to cook a larger turkey be sure to adjust the gravy ratios accordingly to avoid a dry bird! 

Slow Cooker Turkey and Gravy

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Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Course: Holidays, Main Course
Cuisine: American
Servings: 4
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Ingredients:
 
  • 5 lb turkey breast
  • 2 red onions (chopped)
  • 1 head garlic cloves (about 12)
  • 4 shallots (sliced)
  • 1 cup carrots (sliced)
  • 1 tsp celery seed (or 1 cup chopped celery)
  • 2 Tbsp butter
  • 2 Tbsp olive oil
  • 2 tsp dried thyme
  • 1 Tbsp dried rosemary
  • 2 tsp rubbed sage
  • 2 tsp dried parsley
  • 2 tsp kosher salt
  • 2 tsp pepper
Instructions:
  • In a slow cooker place your chopped onion, shallot, garlic, carrot, thyme, rosemary, and butter.
  • Nestle your turkey breast in the slow cooker and drizzle the olive oil over top. Sprinkle the parsley, sage, salt and pepper over the turkey breast and rub it in all over the turkey breast.
  • Cover and cook on high for 6 hours or until the internal temperature of the turkey breast has reached 165°F.
  • When the turkey is done remove from the slow cooker, discard the skin, and shred the meat.
  • In a standing blender or by using an immersion blender blend together all the broth and vegetables in the slow cooker until smooth.
  • Place the shredded turkey back into the slow cooker and serve warm with lots of gravy!

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Everyone has their trick they swear by for peeling perfect hard boiled eggs…and here’s mine! After cooling your eggs in an ice bath for 20 minutes peel your eggs under cool gently running water using the side of your thumb. Using the side of your thumb prevents accidentally gouging the egg whites with your nail, and peeling under running water helps to loosen the shell from the egg to prevent sticking. 

The ice bath is also a must in my book. Every time I’ve tried to peel a warm boiled egg it’s a war zone- shells everywhere, memories of better times….

Just ice your eggs.

Deviled Eggs

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Prep Time: 5 minutes
Cook Time: 20 minutes
Ice bath: 20 minutes
Total Time: 45 minutes
Course: Appetizer, Holidays, Side Dish
Cuisine: American
Servings: 24 egg halves
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Ingredients:
 
  • 1 dozen eggs
  • ¼ cup mayo
  • 2 Tbsp finely chopped pickles or relish
  • 2 tsp Dijon or yellow mustard
  • 1 tsp franks red hot (or your favorite hot sauce)
  • 1 tsp sugar
  • ½ tsp kosher salt
  • ½ tsp ground black pepper
  • ½ tsp smoked paprika
Instructions:
  • Place your eggs in a pot with a lid and fill with water.
  • Bring the pot of water to a boil and when boiling shut off the heat, cover, and allow to sit for 15 minutes. While the eggs sit fill a large bowl with ice water.
  • When the 15 minutes have passed gently scoop the eggs from the pot and place them into the ice water. Allow them to rest for 20 minutes or until they're cool to the touch.
  • When your eggs have cooled peel them and slice in half length wise.
  • Scoop out the egg yolks and place them in a small bowl along with all remaining ingredients. Using a fork mash them together until smooth. This can also be done in a food processor if you're not trying to mash them by hand.
  • Place your smooth egg yolk mixture into a small zip top bag. Cut off a small corner from the bag and presto! You've made a piping bag for your eggs!
  • Fill your egg whites with the yolk mixture and sprinkle with the smoked paprika. Enjoy room temperature or chilled. These can be made and stored in the fridge up to two days in advance.

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This recipe uses a standard precooked ham that only needs warmed through to be safe to serve. Usually that’s about 20 minutes per pound at 350 degrees F.

If you want to use a raw ham be sure to follow the cooking instructions on the ham you’ve purchased and that it reaches an internal temperature of at least 145 degrees F before serving. 

Salted Caramel Ham

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Prep Time: 5 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 25 minutes
Course: Holidays, main
Cuisine: American
Servings: 4
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Ingredients:
 
  • 5 lb bone-in precooked ham
  • 16 oz pre-made caramel dip (I used Marzetti Classic)
  • 1 tsp kosher salt
  • ¼ tsp ground clove (*optional)
  • ¼ tsp cayenne pepper (*optional)
Instructions:
  • Preheat your oven to 350°F
  • Pat your ham dry and place cut side down in roasting dish or a baking dish with high sides.
  • When the oven is preheated bake your ham for 20 minutes per pound uncovered.
  • When your ham has cooked for the recommended amount of time remove the ham from the oven and turn on your oven's broiler (500°F)
  • In a small microwave safe dish place the caramel dip, clove, cayenne, and salt. Microwave at 30 second intervals until the caramel is soft and able to be easily spread.
  • Take your soft seasoned caramel and, using a spoon or a butter knife, spread the caramel along the outside of the ham covering it completely.
  • When the broiler is ready place your ham back into the oven and broil to achieve a crispy glaze over your ham. This will take 10-20 minutes. Keep and eye on your ham as not to burn it!
  • When the glaze is as crispy as you'd prefer turn off the broiler and remove the ham from the oven. Slice and serve hot. Enjoy!

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This mulled wine is warm, comforting, and perfect for a cozy night in. I’ve opted not to use a sweetener here because the 19 Crimes Snoop Cali Red was plenty sweet to me, but if you want it sweeter feel free to drop in a 1/4 cup of honey or a few tablespoons of sugar to taste!

How cool do those orange slices in the wine look though?!

Mulled Wine

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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Drinks, Holidays
Cuisine: German
Servings: 2 (or 1 no judgement)
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Ingredients:
 
  • 1 bottle 19 Crimes Snoop Cali Red (or your favorite red wine)
  • 3 oranges (juiced)
  • 1 cup fresh or frozen and thawed cherries (chopped)
  • 6 whole cloves
  • 2 cinnamon sticks
  • 2 anise pods
  • ¼ cup Cognac (*optional)
Instructions:
  • In a small pot pour in the wine and all ingredients. Bring to a simmer and gently warm for 15 minutes.
  • Strain the wine discard the spices and fruit. Divide into two mugs (or just one, you do you boo) and enjoy warm!

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A classic and simple mashed potato recipe perfect alone or loaded with gravy!

Buttery Mashed Potatoes

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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Holidays, Side Dish
Cuisine: American
Servings: 4
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Ingredients:
 
  • 3 lbs russet potatoes (peeled, and washed)
  • 8 Tbsp butter
  • 1 cup half and half (or heavy cream)
  • 1 Tbsp kosher salt
  • 1 Tbsp ground black pepper
Instructions:
  • Peel and wash your potatoes, and cut into bite sized pieces. Place the potatoes into a pot.
  • Fill the pot of potatoes with water and bring to a boil. To the boiling water add a tablespoon of salt.
  • Boil until the potatoes are soft and are easily pierced with a fork, or about 20 minutes.
  • When the potatoes are soft drain them and place them into a bowl for mashing. If you have a kitchen aid mixer you can easily mash potatoes with the paddle attachment. If you don't, a potato masher, hand mixer, or even a large fork can do the job!
  • Cut the butter into eight pieces and begin mashing into the potatoes. When all the butter has been added pour in the half and half and mash in.
  • When the potatoes are as smooth and creamy as you like add the black pepper and additional salt to taste. Stir to combine and enjoy while hot!
  • (If you want them to look like the picture just spread the mashed potatoes around in the serving dish with a spoon and top while hot with a couple extra tablespoons of butter. Sprinkle with some finely chopped parsley and you're done!)

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If you have it try adding 2 tablespoons of brandy or cognac to the cranberry sauce while it cooks. It really adds that little something you can’t quite put your finger on. You could also use a fruity red wine instead of the water for a fun and delicious mulled wine vibe!

Spiced Cranberry Sauce

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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Holidays, sauce
Cuisine: American
Servings: 4
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Ingredients:
 
  • 12 oz fresh cranberries
  • 1 orange (juice and zest)
  • ½ cup sugar
  • ½ cup water (*can sub red wine)
  • ¼ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • tsp ground clove
  • 2 Tbsp cognac or brandy (*optional)
Instructions:
  • In a pan over medium low heat add the cranberries, sugar and water. Allow the sugar to dissolve.
  • When the sugar has dissolved stir in the juice and zest from the orange and all remaining ingredients. Add the brandy or cognac now if using.
  • Stir well, and simmer gently until the cranberries soften and begin to burst and the sauce thickens. You can gently mash the cranberries with the back of a spoon or fork if desired.
  • Pour into a serving dish and allow to cool. The sauce will thicken and gel slightly. Enjoy!

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Sweet potato casserole is a Southern holiday dish that packs plenty of warming autumn spices and brown sugar into one deliciously sweet casserole. Feel free to top with lots of mini marshmallows double or omit the pecans or use both. You’re the boss chef! Get it!

Sweet Potato Casserole

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Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Course: Holidays, Side Dish
Cuisine: American
Servings: 4
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Ingredients:
 
  • 3 lbs sweet potatoes (peeled, chopped bite size)
  • 10 Tbsp butter
  • ¾ cup light brown sugar (loosely packed)
  • 2 Tbsp vanilla extract
  • 1 tsp kosher salt
  • 1 ½ tsp cinnamon
  • 4 Tbsp maple syrup or pancake syrup
  • 2 eggs
  • ½ tsp ground clove
  • ½ cup pecans (*optional)
  • mini marshmallows (*optional)
Instructions:
  • Wash and peel your sweet potatoes, and cut them into bite sized pieces. Boil until easily pierced with a fork.
  • Drain the sweet potatoes and mash until semi-smooth. If you have a kitchen aid mixer you can use the paddle attachment to quickly mash them!
  • To the mash add 8 Tbsp butter, ½ cup brown sugar, 1 Tbsp vanilla, ½ tsp salt, 1 tsp cinnamon, ½ tsp ground clove, and 3 Tbsp maple syrup. Continue mashing until well combined. At this point taste your casserole for seasoning and adjust as desired. When you are satisfied with the taste add the eggs and stir to completely combine.
  • Preheat your oven to 350°F and pour your sweet potato mash into an oven safe baking dish. Using the back of a large spoon smooth the top of the casserole leaving swirls through the top.
  • In a small pot over low heat melt 2 Tbsp butter. When the butter has melted remove the pot from heat and add ¼ cup brown sugar, 1 Tbsp maple syrup, ½ salt, ½ cinnamon, 1 Tbsp vanilla, and ½ cup chopped pecans if using.
  • Pour your butter mixture over the top of the casserole and top with mini marshmallows if desired.
  • Bake uncovered for 20 minutes in the middle rack of the oven.
  • Allow to cool slightly before serving. This casserole is delicious warm or at room temp. Enjoy!

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