Struffoli (Italian Honey Balls)

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Going up to New York during the holidays was something I always enjoyed doing as a kid. All six of us would all pile into the car and take the four hour trip to Brooklyn or Staten Island, but it was always worth it. We would get to see all of our grandparents, aunts, uncles and cousins, which we didn't get the chance to do that often. We'd stuff our face with New York delicacies and reminisce and laugh until it was time to make the journey home, but those few days we got to spend with them each year are memories I'll never forget.

When we went over my maternal grandmother's house (whom we respectfully referred to as "Nanny"), she always had the table lined up with the most delicious Italian treats and the house would smell like baked goods. One of our favorite things she would make is Struffoli, which are small Italian fried pieces of dough drizzled with honey. Unfortunately, after she passed away I did not get the recipe that she would use each Christmas, although I wish I did because my family still talks about them to this day.

Last Christmas, I was determined to try to find a recipe that would replicate my Nanny's recipe, but I couldn't find one that sounded right. I mixed and matched a few ingredients from a few different recipes I found through Google and finally came up with the right concoction. The tower of fried cookie balls are drizzled with honey and topped with sprinkles, and I wouldn't have this holiday season any other way. It reminds me of my family and all the memories I have of spending time with them up in New York. I hope you all enjoy these as much as my family does!

Printable Recipe

Ingredients

• 2 cups flour
• 1 tbsp. butter, softened, cut into small pieces
• 1/2 tsp. vanilla
• 3 large eggs
• 1 tsp. sugar
• 1/2 tsp. baking powder
• 2 cups honey
• 2 cups vegetable oil
• Colored sprinkles

In a food processor, pulse the flour and butter until well combined. Add the vanilla, eggs, sugar and baking powder and pulse until the dough comes together in a large ball. Remove from food processor and divide dough into 4 pieces.

On a floured surface, roll each piece into a rope about 12 inches long. Cut the ropes into small pieces. Roll each piece into a tiny ball.

Heat oil to 375 degrees F in a deep fryer or large pot. Fry the struffoli a few handfuls at a time until they puff up and are golden brown, about 1 minute. Using a slotted spoon, transfer to a paper towel to drain.

Add honey in a large saucepan over low heat until thin. Keep warm over low heat. Add the fried balls, a few at a time, and turn them with a wooden spoon to coat on all sides. Transfer the balls to a large platter and mound them into a pyramid, shaping with wet hands. Cover with remaining honey. Add sprinkles on top and allow to cool completely, about 1-2 hours. Enjoy!

Source: SK Original

Crispy Cheddar Chicken

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Pinterest has quickly become one of my favorite sites. If you aren't familiar with it, it's a website that you need to stay away from. Far away from. It's addictiveness is far more powerful than anything I've ever experienced before. If you want to remain an active social life, continue to be productive at work or successfully run your household, this is not the site for you. Trust me.

But if you're looking for awesome new recipes, creative fashion ideas, fun and easy tips for DIY projects and home decorations, travel advice, and a plethora of ideas that will make your life that much simpler, you should visit it. As long as you're not scared of the whole addictiveness thing.

Pinterest is where I found this recipe...one of many, many things I have on my to-do list. The chicken had great flavor and the sauce was so simple, yet added so much to the dish. I'll definitely be making this again as long as I can stay away from Pinterest long enough to make it. Enjoy!

Printable Recipe

Ingredients

Chicken:

• 6 thin-sliced boneless, skinless chicken breasts (about 1.5 lbs.)
• 1 sleeve Ritz crackers
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1/2 cup 1% milk
• 2 cups reduced-fat cheddar cheese, grated
• 1 tsp. dried parsley

Sauce:

• 1 14-oz. can cream of chicken soup
• 2 tbsp. sour cream
• 2 tbsp. butter

Preheat oven to 400 degrees F.

In a small food processor grind up the Ritz crackers. 

Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.

Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs. 

Spray a 9x13 pan with cooking spray and lay the chicken inside the pan. 

Sprinkle the dried parsley over the chicken. 

Cover the pan with tin foil and bake for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy. 

Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken. 

Source: Adapted from Jamie Cooks It Up

Iced Sugar Cookies

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There are many types of cookies that I prefer to Sugar Cookies (Oatmeal Chocolate Chip, Chocolate Chip, White Chocolate Macadamia...do you see a trend?). I feel like the holiday season wouldn't be complete without them, though, so I made sure I jumped on the opportunity to make a batch before the year ended. Since they're Chris' favorite cookie, I knew they'd be gobbled up, too.

I was hesitant to try them since I had so many other treats I would rather waste my calories on, but when I did I was surprised with what I tasted. They weren't overly sweet and they were soft and chewy. Just the texture I prefer. I also knew I wanted to make an icing to accompany them, so I whipped up a basic icing using Confectioners' Sugar and that perfected them. Enjoy and happy holidays!

This (and a ton of other cookie recipes) can also be seen on SRC's site!

Printable Recipe

Ingredients

For cookies:

• 3/4 cup butter, softened
• 1 cup white sugar
• 2 eggs
• 1/2 tsp. vanilla extract
• 2-1/2 cups all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt

For icing:

• 2 cups confectioners' sugar
• 4 tbsp. shortening
• 3 1/2 tbsp. milk
• 1/2 tsp. vanilla extract

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).

Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.

Bake 6 to 8 minutes in preheated oven. Cool completely.

Mix all icing ingredients in a small bowl. Once combined, ice cooled cookies and top with sprinkles. Enjoy!

Source: Cookies: All Recipes; Icing: All Recipes

Cinnamon Sugar Pecans

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This recipe comes from my best friend, Laura, and her family. While I was in high school, these were always a coveted treat. Laura would bring me a bag of pecans that her sister made, and my family would fight over them. Literally. They were just so good and we could never get enough.

I finally asked Laura for her family's recipe, and she didn't hesitate sending it over. I made them right away so they'd be ready for Christmas, but I probably should have doubled the recipe since I wasn't shy about snacking on some and wanted to save a good amount for my family. The texture of the pecans becomes softer after baking and the cinnamon sugar coating is just enough to add some sweetness and to make a crunchy shell. I know you will love these. They're also a great last minute Christmas gift for friends, family, coworkers and neighbors. Trust me. Merry Christmas!

Printable Recipe

Ingredients

• 1 lb. pecans
• 1 egg white
• 1 tbsp. water
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1 cup sugar
• Butter

Preheat oven to 250 degrees F. Grease a cookie sheet and set aside.

Beat egg white and water until foamy in a small bowl.

In a separate bowl, mix cinnamon, salt, and sugar.

In a large bowl, add the egg white mixture to the pecans and stir to combine. Add the cinnamon mixture to the pecans and stir to cover all pecans.

Spread the pecans on the cookie sheet in an even layer.

Put pecans in oven for 1 hour, making sure to flip them every 15 minutes. Allow to cool and enjoy!

Source: My friend, Laura

Pepperoni Pizza Puffs

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These pizza bites are my go-to when I need to make an appetizer and I'm out of ideas. They're always the first thing to go at a party, too. They literally come together in five minutes and just need to be baked. You can add other fillings (such as olives, green peppers, etc.) if that's what you fancy, but I prefer plain ol' pepperoni and cheese. To simplify things even more, I serve them with store-bought pizza sauce, which makes my life so much easier (especially around the holidays).

Give these a try for your next holiday potluck or for a new Christmas appetizer this weekend. You won't be disappointed!

Printable Recipe

Ingredients

• 3/4 cup flour
• 3/4 tsp. baking powder
• 3/4 cup whole milk
• 1 egg, lightly beaten
• 1 tsp. Italian seasoning
• 2 tsp. fresh chopped basil (or 1 tsp. dried basil)
• 4 oz. mozzarella cheese, shredded (about 1 cup)
• 4 oz. pepperoni, cut into small pieces (about 1 cup)
• Pizza sauce for dipping

Preheat the oven to 375. Grease a 24-cup mini muffin pan. In a large bowl whisk together the flour and baking powder. Slowly whisk in the milk, egg, Italian seasoning and basil. Stir in the mozzarella and pepperoni. Let stand for 10 minutes.

Stir batter and divide among the mini muffin cups. Fill almost to the top. Bake until puffed and golden, about 20 – 25 minutes.

Serve with pizza sauce for dipping.

Source: Adapted from EveryDay