GARLIC HERB SKILLET POTATOES
Prep Time: 10 mins Cook Time: 15 mins Servings: 4
INGREDIENTS
• 1 tablespoon butter
• 1 tablespoon olive oil
• 4 russet potatoes, peeled and thinly sliced
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh oregano
• ¼ teaspoon paprika
• salt and pepper to taste
• 1 ½ tablespoons minced garlic
• ⅛ teaspoon cayenne pepper( optional)
DIRECTIONS
• Heat butter and olive oil in a large skillet over medium heat. Arrange potato slices in a single layer on bottom of the skillet. Cook without stirring for 5 minutes, or until potatoes have begun to brown on the bottom.
• Sprinkle potato slices with thyme, parsley, rosemary, oregano, and paprika. Turn potatoes, and continue cooking for 5 minutes, or until tender. Turn off heat; sprinkle garlic and cayenne over potatoes. Lightly toss until garlic has softened, about 1 minute.
INGREDIENTS
• 2 cups all-purpose flour
• ¼ cup packed brown sugar
• 1 tablespoon baking powder
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• ¼ cup butter, chilled and diced
• 1 cup fresh cranberries, roughly chopped
• ⅓ cup white sugar
• 1 grated zest of one orange
• ½ cup chopped walnuts
• ¾ cup half-and-half cream
• 1 egg
DIRECTIONS
• Preheat oven to 375 degrees F( 190 degrees C).
• In a large bowl, stir together flour, brown sugar, baking powder, nutmeg and salt. Cut in butter until mixture resembles coarse crumbs.
• In a separate bowl, toss cranberries with sugar; add to flour mixture along with orange peel and nuts. Mix lightly.
• In another bowl, beat together cream and egg; slowly pour into dry ingredients, mixing with rubber scraper until dough forms. Knead dough 4 or 5
CANDY CANE COCOA
Prep Time: 5 mins • Cook Time: 10 mins • Servings: 4
INGREDIENTS
• 4 cups milk
• 3( 1 ounce) squares semisweet chocolate, chopped
• 4 peppermint candy canes, crushed
• 1 cup whipped cream
• 4 small peppermint candy canes
DIRECTIONS
• In a saucepan, heat milk until hot, but not boiling. Whisk in the chocolate and crushed peppermint candies until melted and smooth.
• Pour hot cocoa into four mugs, and garnish with whipped cream. Serve each with a candy-cane stirring stick.
CRANBERRY SCONES Prep Time: 20 mins • Cook Time: 20 mins • Servings: 12
times, being careful not to over handle. Divide dough in half. Turn out onto lightly floured surface. Shape each half into a 6 inch circle. Cut each circle into 6 wedges. Place scones on lightly greased baking sheets.
• Bake in preheated oven until golden brown, about 20 minutes.
Recipes courtesy www. allrecipes. com
DECEMBER 2025 • 13