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Cinnamon Swirl
Appetizer

Cinnamon Swirl

5.0

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Line a baking sheet with parchment paper.
  2. 2 Place dates in a microwave-safe bowl; heat in microwave for 30 seconds.
  3. 3 Blend dates, cashews, walnuts, almonds, raisins, cinnamon, allspice, and nutmeg in a food processor until evenly mixed and easily holds together. Press mixture onto the prepared baking sheet; tightly cover with plastic wrap. Refrigerate mixture until solid, at least 30 minutes. Remove from refrigerator and cut into bars.

By Chris Denzer

Pumpkin Dip with Cream Cheese
Appetizer American

Pumpkin Dip with Cream Cheese

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Beat cream cheese and brown sugar together in a bowl using a mixer until light and fluffy. Add pumpkin, maple syrup, vanilla extract, cinnamon, nutmeg, and allspice and beat on medium speed until well blended. Chill until serving.

By Keri Blythe Shinn

Quick and Easy Peach Pie Egg Rolls with Raspberry Sauce
Appetizer

Quick and Easy Peach Pie Egg Rolls with Raspberry Sauce

4.3

Prep
25 min
Cook
20 min
Total
45 min

Instructions

  1. 1 In a large bowl, mix the peach pie filling, cinnamon, allspice, cloves, ginger, nutmeg, pumpkin pie spice, and salt.
  2. 2 Spread one side of each egg roll wrapper with about 1 tablespoon cream cheese. Top cream cheese with 1 tablespoon of the pie filling mixture. Fold the wrappers over the mixture. Moisten the ends with a small amount of water, and seal.
  3. 3 Heat the oil in a large skillet over medium-high heat. Drop the egg rolls a few at a time into the hot oil. Fry until golden brown. Drain on paper towels.
  4. 4 In a bowl, mix the raspberry jam, honey, and remaining water. Add more water as necessary to obtain a syrup like texture. Serve the warm egg rolls over ice cream, top with the raspberry jam mixture, and sprinkle with confectioners' sugar.

By COUSINDILL

Butternut Squash and Parsnip Soup
Appetizer American

Butternut Squash and Parsnip Soup

4.5

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Heat chicken broth in a large stockpot over medium-high heat. Add butternut squash, celery, apples, leek, garlic, allspice, and thyme; bring to a simmer and cook until vegetables are completely tender, about 30 minutes.
  3. 3 Meanwhile, toss parsnips with coconut oil in a large bowl to coat; transfer to a large baking sheet.
  4. 4 Cook parsnips in the preheated oven until tender and browned, about 30 minutes; add to stockpot.
  5. 5 Fill blender halfway with soup mixture. Cover and hold down lid with a potholder; pulse a few times before leaving on to blend. Pour puréed soup into a pot. Repeat with remaining soup mixture.
  6. 6 Stir half-and-half into puréed soup; cook until hot, about 5 minutes.

By Sarah Agrella

Moroccan Meat Cigars
Appetizer African

Moroccan Meat Cigars

4.2

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  2. 2 Heat olive oil in a skillet over medium-high heat. Cook ground beef until it loses its pink color and begins to brown; drain fat from skillet. Add tomatoes, cinnamon, cumin, paprika, and allspice. Reduce heat to medium and simmer until mixture reduces slightly, about 10 minutes.
  3. 3 Remove one phyllo sheet from the package and keep the rest covered with a clean cloth until ready to use. On a flat work surface, cut phyllo sheet into two 14x9-inch rectangles; spray one rectangle with cooking spray, place the other rectangle on top and spray again with oil. Place a generous teaspoon of meat filling near the narrow end of dough. Fold dough over meat, fold in the sides of dough, and roll into a cigar-shaped tube. Repeat until meat filling has been rolled up. Arrange phyllo cigars on the prepared baking sheet.
  4. 4 Bake in preheated oven until lightly browned, about 25 minutes.

By r1v

Big Game Heroux Dip
Appetizer

Big Game Heroux Dip

3.3

Prep
5 min
Cook
1 min
Total
41 min

Instructions

  1. 1 Stir together the chives, basil, paprika, sugar, parsley, onion powder, garlic powder, celery salt, cilantro, pepper, allspice, ginger, cayenne pepper, turmeric, monosodium glutamate, and lemon juice in a microwave-safe bowl.
  2. 2 Cook in the microwave on High for 30 seconds.
  3. 3 Stir in the horseradish sauce and mustard; allow to cool 5 minutes; fold in the mayonnaise. Chill in refrigerator at least 30 minutes.

By TheOldCook

Chicken Liver Pate with Currants
Appetizer American

Chicken Liver Pate with Currants

5.0

Prep
20 min
Cook
6 min
Total
266 min

Instructions

  1. 1 Place currants in a small bowl; cover with orange liqueur. Let soak until plump, about 1 hour.
  2. 2 Melt 1/4 cup butter in a large skillet over medium heat. Cook and stir onion and garlic in the hot butter until softened, about 1 minute. Add chicken livers; cook and stir until no longer pink in the center, 5 to 8 minutes.
  3. 3 Place remaining 3/4 cup butter, chicken liver mixture, heavy cream, thyme, and allspice in a food processor; blend until smooth. Transfer to a bowl and stir in currants and orange liqueur. Season pate with salt and pepper.
  4. 4 Divide pate among small ramekins. Refrigerate until firm, at least 3 hours.

By Cheri

Hummus with a Kick
Appetizer Middle Eastern

Hummus with a Kick

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Add chickpeas to a small saucepan; bring to a boil. Cook until peas are soft and can be crushed with a spoon, about 10 minutes. Transfer to a blender.
  2. 2 Add tahini, oil, garlic salt, onion powder, turmeric, allspice, cayenne pepper, paprika, salt, and pepper to the blender. Cover and hold lid down with a potholder; blend on high until mostly smooth, but still thick, 1 to 2 minutes.

By Muthanna Yacoub

Kubbe
Appetizer Middle Eastern

Kubbe

4.3

Prep
45 min
Cook
45 min
Total
90 min

Instructions

  1. 1 Place bulgur in a large bowl. Stir in the flour, 6 tablespoons of vegetable oil, red pepper flakes, salt, and cumin. Gradually mix in the cup of water to make a stiff but not crumbly dough. Knead for a few minutes to fully bind the ingredients. If it is too mushy, let it sit for a while, and the bulgur will absorb some of the water.
  2. 2 For the filling: Heat 3 tablespoons of oil in a large skillet over medium-high heat. Add onions and cook until browned. Remove from the skillet. Crumble the ground beef into the skillet, and cook until evenly browned, stirring frequently. Drain excess grease. Season with allspice, salt, and cinnamon, and stir in the cooked onions and pine nuts. Allow to cool enough to handle.
  3. 3 Form the dough into walnut-sized balls. Press your thumb into the ball while it is enclosed in your other hand to form a tube. The cylinder should be about 2 inches long, and the thinner the walls are, the better they will cook. Fill the cavity with as much of the meat mixture as you can, then seal the end to form a torpedo shape. Repeat with remaining dough and filling. At this point, the kubbe may be frozen. Freeze on baking sheets, then transfer to freezer bags when solid.
  4. 4 Heat oil in a deep fryer or heavy saucepan to 375 degrees F (190 degrees C). If the oil is not hot enough, the kubbe will fall apart. Carefully place the kubbe into the hot oil, and fry until nicely browned, about 1 minute. Remove with tongs to paper towels to drain. Serve with tahini.

By Cindy

Berbere Spice Blend
Appetizer African

Berbere Spice Blend

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place ground chiles, paprika, and cayenne pepper into a bowl; stir. Add onion powder, ginger, cumin, coriander, cardamom, fenugreek, garlic powder, cinnamon, allspice, cloves, and nutmeg. Gently whisk together until thoroughly mixed.
  3. 3 Store in an airtight container, preferably glass.

By John Mitzewich

Party Meatballs
Appetizer American

Party Meatballs

4.2

Prep
Cook
Total

Instructions

  1. 1 Preheat the oven to 400 degrees F and line a large-rimmed baking sheet with foil.
  2. 2 Place a skillet over medium heat and melt the butter in it. When the butter has melted, add the grated onions and saute for 3-4 minutes, until soft.
  3. 3 In a large bowl, mix the sausage, ground beef, panko, 1/2 cup apple butter, sour cream, eggs, salt, pepper, and allspice. Add the onion, once it cools. Get your hands in it and mix well, until evenly combined.
  4. 4 Measure out the meatballs into one-ounce portions. Roll tight balls and place them on the baking sheet, close together, but not touching. You should have 40-45 meatballs.
  5. 5 Bake for 15 minutes. Meanwhile, mix the remaining 1/2 cup of apple butter, with beef broth, honey, and 1-2 dashes of cayenne pepper. Whisk well.
  6. 6 After 15 minutes, remove the meatballs from the oven. Pour the sauce over the top, making sure to cover each meatball, and place back in the oven for 5-7 minutes.
  7. 7 Once cooked through, shake the baking sheet a little to loosen the meatballs and serve warm.

By Musselman's Apple Butter

Jerk Grilled Chicken Wings
Appetizer Caribbean

Jerk Grilled Chicken Wings

4.8

Prep
30 min
Cook
20 min
Total
290 min

Instructions

  1. 1 Mix together the orange juice, lemon juice, lime juice, salt, black pepper, thyme, garlic, ginger, habanero pepper, curry powder, allspice, nutmeg, and cinnamon in a bowl. Whisk in the vegetable oil. Pour 3/4 of the marinade into a resealable plastic zipper bag, and place the chicken wing pieces into the bag. Squeeze out any air, and mix the wing pieces with the marinade, and refrigerate from 4 to 12 hours. Place the remaining 1/4 of the marinade in a small bowl, and refrigerate until grilling time.
  2. 2 Preheat an outdoor grill for medium heat, and lightly oil the grate.
  3. 3 Remove the wing pieces from the bag of marinade, and discard the used marinade. Sprinkle the wings with salt and pepper to taste, and sear on the hottest part of the grill until the wings begin to brown, about 4 minutes per side.
  4. 4 Move the wings to a less-hot part of the grill, baste with the unused portion of the marinade, and close the grill. Grill until the wings are golden brown, show good grill marks, are no longer pink in the center, and the juices run clear, 10 to 15 more minutes. Baste again with marinade and turn after 5 to 8 minutes.

By BencyCooks

Habanero Sauce
Appetizer American

Habanero Sauce

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place habaneros and garlic in a blender; blend until chiles are finely chopped. Add peaches, vinegar, molasses, honey, brown sugar, mustard, paprika, salt, black pepper, cumin, liquid smoke, coriander, ginger, and allspice; blend until smooth.

By carrd

Jerk Chicken Wings
Appetizer Caribbean

Jerk Chicken Wings

4.9

Prep
15 min
Cook
50 min
Total
550 min

Instructions

  1. 1 Place yellow onion, habanero peppers, green onions, lime juice, soy sauce, garlic, fresh thyme, brown sugar, oil, salt, black pepper, allspice, dried thyme, cinnamon, cumin, and nutmeg into a blender. Blend until marinade is completely smooth.
  2. 2 Place chicken drumettes into a large bowl. Pour marinade over chicken and toss to coat completely. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours to overnight.
  3. 3 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
  4. 4 Arrange chicken evenly on the prepared baking sheet; reserve marinade in the bowl.
  5. 5 Bake in the preheated oven for 25 minutes. Brush 1/2 of the reserved marinade onto chicken, then turn over. Bake for 15 minutes.
  6. 6 Turn chicken over and brush with remaining reserved marinade. Continue baking until tender and caramelized, 10 to 15 more minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Rest chicken on the baking sheet for 5 minutes before removing to a serving platter.

By John Mitzewich

Jamaican Beef Patties
Appetizer Caribbean

Jamaican Beef Patties

4.5

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Prepare pastry: Combine flour, 1 ½ teaspoons curry powder, and salt in a bowl. Cut in butter and shortening until mixture resembles coarse crumbs.
  3. 3 Stir in water until mixture forms a ball.
  4. 4 Shape dough into a log and cut it into 10 equal pieces. Roll each piece into a 6-inch circle (approximately 1/8-inch thick) on a lightly floured surface; set aside.
  5. 5 To make the beef filling: Melt butter in a skillet over medium heat. Sauté onion and diced Scotch bonnet pepper until soft, about 2 minutes. Stir in ground beef; season with 1 teaspoon curry powder, allspice, ground cloves, thyme, pepper, and salt. Cook, stirring constantly, until beef is evenly browned, 8 to 10 minutes. Crumble in bouillon cube and stir in 1/2 cup of water and browning sauce until well combined; add bay leaf and simmer until liquid is absorbed. Remove skillet from heat; discard bay leaf and stir in bread crumbs.
  6. 6 Spoon equal amounts of filling onto each pastry circle.
  7. 7 Fold over and press edges together, making a half-circle. Use the back of a fork to seal edges, then brush tops with beaten egg. Place pastries on a baking sheet.
  8. 8 Bake in the preheated oven until golden brown, about 30 minutes.

By JEFFOLEE

Pumpkin Pizzelle
Dessert Italian

Pumpkin Pizzelle

2.0

Prep
20 min
Cook
1 min
Total
21 min

Instructions

  1. 1 Preheat pizzelle iron according to manufacturer's instructions.
  2. 2 Combine flour, cinnamon, baking powder, pumpkin pie spice, nutmeg, and allspice in a bowl.
  3. 3 Beat sugar and eggs with an electric mixer in a separate bowl until smooth. Beat in the butter until blended, then add pumpkin purée and vanilla extract. Add flour mixture and mix on medium speed until smooth.
  4. 4 Drop a tablespoon of batter onto the preheated iron. Bake until golden, 30 to 40 seconds. Cool on waxed paper.

By Lindsay

Gingerbread Pizzelle
Dessert Italian

Gingerbread Pizzelle

2.0

Prep
20 min
Cook
2 min
Total
22 min

Instructions

  1. 1 Preheat pizzelle baker according to manufacturer's instructions.
  2. 2 Mix whole wheat flour, baking powder, cinnamon, ginger, allspice, cloves, and black pepper together in a large bowl.
  3. 3 Melt butter in a large saucepan over medium heat. Remove from heat. Stir white sugar, brown sugar, molasses, and orange zest into saucepan until well-combined. Add 1/2 of the flour mixture, stirring until smooth. Add eggs; mix until smooth. Stir in remaining flour mixture, mixing until batter is smooth.
  4. 4 Drop spoonfuls of batter onto the preheated pizzelle baker. Bake until browned, about 1 1/2 minutes.

By sueb

Primo Spaghetti Sauce
Italian

Primo Spaghetti Sauce

4.1

Prep
25 min
Cook
75 min
Total
100 min

Instructions

  1. 1 Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. 2 In a large pot combine white wine, onion, mushrooms and bell pepper. Cook on medium heat until vegetables are tender. Stir in red wine, Italian seasoning, crushed red pepper, bay leaves, oregano, onion powder, garlic powder, basil, rosemary, allspice, salt, thyme, sage, marjoram, tomato sauce, tomato paste and sausage. Reduce heat, cover and simmer for 45 minutes.
  3. 3 Stir in brown sugar and confectioners' sugar; simmer, uncovered, for 30 minutes.

By Jeremy Lawrence

Cocoa Panforte
Dessert Italian

Cocoa Panforte

Prep
20 min
Cook
30 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line an 8- or 9-inch baking pan with a removable bottom with rice paper or parchment paper, including the sides.
  2. 2 Combine honey and sugar in a small pan over low heat and stir until sugar is dissolved, about 3 minutes. Bring to a gentle boil, and do not stir once syrup begins to boil. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface. Remove from heat and stir in pine nuts, walnuts, almonds, pineapple, ginger, dates, cocoa powder, coriander, allspice, and nutmeg. Mixture will be very stiff.
  3. 3 Press mixture into the prepared baking pan.
  4. 4 Bake in the preheated oven for 25 minutes. Remove from oven and place pan on a cooling rack to cool completely.
  5. 5 Remove panforte from the baking pan and dust with confectioners' sugar.

By Danielle Girouard

Eggplant and Tomato Caponata
Dinner Italian

Eggplant and Tomato Caponata

4.8

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Heat olive oil in a skillet over medium-high heat; saute eggplant, onion, and garlic until lightly browned, 5 to 7 minutes. Add tomatoes, red wine, and capers and simmer until heated through, about 5 minutes.
  2. 2 Mix oregano, cinnamon, allspice, cocoa powder, sugar, and bay leaf into eggplant mixture; simmer until thickened, 30 minutes. Add a few tablespoons water if mixture becomes too thick. Remove bay leaf.

By CDKIRSHNER

My Italian Grandfather's Chicken Cacciatore
Dinner Italian

My Italian Grandfather's Chicken Cacciatore

5.0

Prep
20 min
Cook
105 min
Total
125 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Heat olive oil in a Dutch oven over medium-high heat until shimmering. Add chicken and cook until well browned, 3 to 4 minutes per side. Remove to a plate.
  3. 3 Reduce heat to medium and add bell pepper, onion, celery, carrot, and garlic. Sauté until translucent, about 5 minutes. Add tomato paste and stir to blend into the vegetables.
  4. 4 Add crushed tomatoes, wine, allspice, bay leaf, seasoning sauce, salt, and pepper. Return chicken to the pan and toss to coat all pieces.
  5. 5 Cover the Dutch oven and place in the preheated oven. Braise until chicken is falling off the bone and the juices run clear, 1 1/2 to 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Mary Petnel

Homemade Italian Sausage
Dinner Italian

Homemade Italian Sausage

4.9

Prep
70 min
Cook
20 min
Total
2010 min

Instructions

  1. 1 Cut pork shoulder into cubes. Place in a bowl and refrigerate while preparing the other ingredients.
  2. 2 Grind garlic with a pinch of salt in a mortar to make a paste. Add fennel, anise, and black pepper. Bruise spices lightly with a pestle to release the flavors. Add red pepper flakes, cayenne pepper, oregano, marjoram, coriander, mustard, allspice, sugar, and a splash of water. Stir to combine.
  3. 3 Add the spice paste to the pork cubes. Mix thoroughly by hand. Add the remaining salt. Cover and refrigerate until flavors meld, 8 hours to overnight.
  4. 4 Process the cold pork through a meat grinder on the slowest speed.
  5. 5 Push a casing onto the stuffing tube of your meat grinder. Feed the sausage meat through the filling tray. Run the meat through the casing on the slowest speed until all the casing is used up. Tie casing at the end into a knot. Pinch and twist the meat to create links if desired.
  6. 6 Place sausage onto a wire rack set over a sheet pan. Refrigerate uncovered for 24 hours.
  7. 7 Preheat a charcoal grill for medium heat. Separate the links and grill them until browned, about 5 minutes per side.

By John Mitzewich

Meatball Cookies
Dessert Italian

Meatball Cookies

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets.
  2. 2 Cream the butter margarine or shortening, white sugar, eggs and vanilla.
  3. 3 In a separate bowl, stir the flour, 2/3 cup cocoa, baking powder, baking soda, salt and spices. Add flour mixture to butter mixture. If too sticky add more flour, if too dry add a little milk. Add nuts and mix with hands. Must be of consistency to roll into little 1/2 - 1 inch balls.
  4. 4 After you have cookie dough to handling consistency by adjusting it with either the flour or milk, roll into little balls, place on the cookie sheet and bake for about 10-12 minutes, cookie should be firm. Do not overcook. Remove from oven, let rest on the sheet for a few moments and remove to wax paper. When cool, frost with confectioner's sugar and cocoa glaze.
  5. 5 To Make Glaze: Combine 4 cups confectioner's sugar, 1/4 cup cocoa, add about 1/2 cup milk. Consistency should be of a glaze. Pour small amount of glaze over each cookie (about 1 tsp.). Decorate with sprinkles while glaze is still wet.

By Sheri DeVito-Mariotto

Italian Frosted Chocolate Cookies
Dessert Italian

Italian Frosted Chocolate Cookies

4.4

Prep
60 min
Cook
30 min
Total
570 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Whisk flour, white sugar, cocoa powder, baking powder, cinnamon, cloves, allspice, and salt together in a large bowl. Stir in orange zest, then mix in vegetable shortening and margarine with your hands until mixture is crumbly.
  3. 3 Beat eggs and vanilla in a bowl with an electric mixer until foamy. Add egg mixture to flour mixture along with 1/4 cup orange juice and 1/4 cup milk; knead in the bowl until dough is thoroughly combined and stiff and it doesn't stick to your hands, about 8 minutes. Knead cream cheese thoroughly into dough, followed by walnuts.
  4. 4 Form dough into balls about 1 1/2 inches in diameter and place onto ungreased baking sheets.
  5. 5 Bake cookies in the preheated oven in batches until lightly browned, 12 to 14 minutes. Cool cookies on racks.
  6. 6 Make the frosting: Beat 3 tablespoons milk, 1 teaspoon orange juice, and 1 cup confectioners' sugar in a bowl until smooth. Gradually beat in remaining confectioners' sugar until frosting is thick and drizzles slowly from a spoon.
  7. 7 Dip tops of cookies into frosting and place onto racks with waxed paper underneath to catch the drips. Let cookies dry, 8 hours to overnight.

By Allrecipes Member

Italian Fig Cookies (Cuccidati)
Dessert Italian

Italian Fig Cookies (Cuccidati)

4.9

Prep
60 min
Cook
25 min
Total
585 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 To make the filling: Working in two batches with ½ of the figs and ½ of the dates at a time, pulse dried fruit in a food processor until finely chopped; transfer to a bowl.
  3. 3 Use a vegetable peeler to peel orange zest into the empty food processor. Juice the orange until you have 3 tablespoons juice; add it to the food processor. Add raisins, pecans, honey, brandy, cinnamon, cloves, allspice, and nutmeg and process until finely mixed.
  4. 4 Add fig mixture and process until well combined, adding water 1 tablespoon at a time as needed to reach a thick consistency. Refrigerate filling for 8 hours to overnight.
  5. 5 To make the dough: Combine flour, sugar, baking powder, and salt in a food processor and process for 5 seconds to combine. Add butter and shortening and pulse until crumbly. Add milk, egg, vanilla, and almond extract and process until a dough forms.
  6. 6 Turn dough onto a well-floured surface and knead until smooth. Wrap in plastic wrap and refrigerate for 1 to 2 hours.
  7. 7 When ready to bake, preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. Turn dough onto a floured surface and cut into 4 pieces. Roll one piece into a 4x12-inch rectangle, about 1/8-inch thick. Trim off any excess to form straight edges and save to make more cookies.
  8. 8 Place about ¼ of the filling in a 1-inch log shape down the rectangle, just to the right of the center line. Dampen the edges of the dough with water and fold the right edge over the filling. Continue rolling the dough toward the left edge, then rock back and forth gently to stretch and seal the edges. Cut the log into 2 ½- to 3-inch pieces. Make 2 or 3 slits in the top of each cookie to allow steam to escape. Transfer to prepared baking sheet; repeat with remaining dough and filling.
  9. 9 Bake in batches in the preheated oven until golden on the bottom and cooked through, 12 to 14 minutes. Remove from the oven and let cool completely.
  10. 10 Meanwhile, prepare the icing: Whisk powdered sugar and milk together in a bowl until smooth. Divide icing into thirds in 3 small bowls. Color one bowl with red food coloring to make pink icing, color another bowl with green food coloring to make green icing, and leave the remaining icing white.
  11. 11 Dip each cooled cookie into a different color icing and allow excess to drip off. Place iced cookies on parchment paper and decorate lightly with sprinkles. Allow to dry for at least 20 minutes before serving.

By Nicole McLaughlin

"Bowl Full of Cherry" Ham Glaze

"Bowl Full of Cherry" Ham Glaze

4.8

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Stir cherry preserves, red wine, brown sugar, and allspice together in a saucepan.
  2. 2 Place over medium heat and bring to a simmer. Reduce heat to low, stirring often, until glaze thickens, about 10 minutes.

By Shannon

Slow Cooker Pumpkin Butter

Slow Cooker Pumpkin Butter

4.0

Prep
45 min
Cook
480 min
Total
525 min

Instructions

  1. 1 Mix sugar, cinnamon, cloves, and allspice together in a bowl.
  2. 2 Layer 1/4 of the pumpkin cubes in the bottom of a slow cooker, then sprinkle 1/4 of the sugar mixture over top. Repeat layers three more times. Cover and cook on Low, stirring once or twice, until pumpkin is dark and golden, 8 hours to overnight.
  3. 3 Purée with an immersion blender until smooth. Let cool to room temperature, then transfer to airtight containers and refrigerate.

By ALLYK

Delicious Pickled Peaches

Delicious Pickled Peaches

4.7

Prep
5 min
Cook
5 min
Total
505 min

Instructions

  1. 1 Combine juice from canned peaches, sugar, vinegar, allspice, and cloves in a saucepan; bring to a boil. Remove from heat and stir in peach halves. Let cool, about 15 minutes.
  2. 2 Cover saucepan with plastic wrap and refrigerate until flavors combine, 8 hours to overnight.

By avs9601