Winter

Hot Artichoke Spinach Dip
Buffalo Chicken Dip
Clam Jam Dip
Cider Cheese Fondue
BLT and Avocado Bruschetta
Lila's Guacamole
Warm and Creamy Bacon Dip
Baked Vidalia Onion Dip
Baked Mexican Layer Dip
Reuben Dip
Creamy Shrimp, Spinach and Goat Cheese Dip
Maple Walnut Popcorn
Spicy Mango Salsa
Curried Deviled Eggs

New England Clam Chowder
Chicken & Sausage Gumbo
Boozy Beef Chili

Buffalo Chicken Wings with Blue Cheese Dressing
Fennel Sausage and Rapini Pizza
Best Baltimore Crab Cakes
Homemade Pigs in a Blanket
Pork Belly Sliders
Bacon-Wrapped Shrimp
Barbecue Beer Ribs

FOR ADULTS ONLY
The Bootleg | Bloody Mary | CosPompolitan | Classic Margarita | Long Island Iced Tea
Manhattan | Moscow Mule | Mojito | Sazerac | Sassy Sangria

Are you still making hot chocolate from the store bought mix? This winter season, try something different. Make it from scratch, with real chocolate. It's a totally different taste experience. And there's a good chance you won't go back to a mix. And honestly, this doesn't take much longer (unless you are using instant).

I remember the first time I discovered hot cocoa did not have to come from a powdered mix, I was shocked. And this Peppermint Bark Hot Chocolate will make you a believer. I hope you will give it a chance.

The kid's eye's will pop when they see you add the Frozen Peppermint Whipped cream to the top of their mug. Cue happy music.

I broke up my peppermint bark chocolate bars into my saute pan. I love using a large saute pan to make hot chocolate. The large surface area makes it come together and heat up quickly. Easier to stir too.

‘Tis the season to be eating pomegranate. The season for fresh pomegranates is short. But for me, the red pomegranate has perfect timing. The ruby-colored seeds (or arils) are the perfect color to add holiday sparkle to so many beverages and dishes.

They are a natural when it comes to jazzing up a salad of fresh greens. Their sweet and tart flavor along with a little crunch in each seed make them irresistable.

I had some avocadoes in my kitchen, just waiting to be sliced and layered on sandwiches with some turkey that was leftover after Thanksgiving dinner.

I decided to turn the avocadoes into guacamole instead. This way, I could eat the creamy dip with chips as well as spread it on my turkey sandwich.

I mixed up the guacamole similar to the way I always do — white onion, red onion, serrano chiles, garlic, lime juice….and usually, chopped tomatoes. But, it’s hard to find good tomatoes this time of year where I live. So, out came the bowl of pomegranate seeds from the refrigerator. They would add bright color to the guac, along with texture and bright flavor.

It worked. I like eating the Holiday Guacamole with chips. But on turkey sandwiches…delicious!

I swear I have no idea what has come over me. I have been cranking out loaves in epic proportions. It's almost as if the loaf pans were on the counter and I just kept using them. Okay, that's really what happened.

I think I only have about fifty more recipes I want to try. I know....scary.

Anyway, I wanted a dense, cornbread-like-loaf that would go well with chili. This Cranberry-Cornmeal Quick Bread was perfect with lots of different textures from the cornmeal, cranberries and pecans. And right out of the oven, slathered in butter...it was so good.