4 Great Recipes to Make This Holiday Season Delicious

The holiday season is upon us.

It is a time for friends and family. For hot chocolate and freshly baked cookies. For giving gifts and spreading joy. It’s not called the most wonderful time of the year for nothing. We love the Holidays here at PJP.

With that in mind, we scoured the internet for some of our favorite recipes to share with you, our wonderful customers, in the hopes that it would make your holiday a little more special.

All of these great recipes come from the geniuses over at the Tasty YouTube Channel.

1) PULL-APART HOLIDAY MONKEY BREAD

INGREDIENTS

  • 2 (16-ounce) cans of of biscuit dough
  • 1 pound of brie cheese, cubed
  • 1 (14-ounce) can of cranberry sauce
  • 1 teaspoon fresh thyme
  • 1 teaspoon fresh rosemary

PREPARATION

  1. Preheat oven to 350˚F/180˚C.
  2. Open biscuit dough and separate into individual biscuit pieces. Using your hands (or a knife for extra precision), tear each piece of biscuit dough into 2-3 pieces.
  3. Flatten the torn dough in the palm of your hand and place 1-2 pieces of brie in the middle. Pinch dough around the cheese, then roll together until it forms a small ball with the cheese inside.
  4. Repeat until all of the dough and cheese have been rolled together.
  5. Place cheese-filled doughballs into a standard bundt pan that has been generously coated with nonstick spray, spacing them out evenly. Once a layer of dough has been placed into the pan, sprinkle generously with ⅓ of the thyme and rosemary.
  6. After the sprinkling of herbs, spoon in about ⅓ of the can of cranberry sauce. Repeat this (dough, herbs, sauce) pattern until all of the ingredients have been layered evenly in the pan.
  7. Bake in preheated oven for 40 minutes. Loaf should be fragrant with cheese and cranberry sauce should be bubbling on top when removed.
  8. Let cool for 10 minutes before covering and inverting the bread onto a large serving dish.
  9. Enjoy!

2) CINNAMON ROLL WREATH

INGREDIENTS

  • 1 pre-made pizza dough

Cinnamon filling

  • ¼ cup butter, softened to room temp
  • 2 tablespoon sugar
  • 2 tablespoon brown sugar
  • 1 tablespoon cinnamon

Cream cheese glaze

  • 4 tablespoon butter, melted
  • 2 ounces cream cheese, room temp
  • ¾ powder sugar
  • ½ teaspoon vanilla extract

PREPARATION

  1. Preheat oven to 350°F/180°C.
  2. In a medium bowl, combine cinnamon filling ingredients and blend until it becomes a spreadable paste.
  3. Roll out pizza dough and spread the filling evenly.
  4. Roll the dough back up into a tube.
  5. Cut lengthwise into 2 strips.
  6. Twist the dough and form one long braid.
  7. Bring both ends together and create a circular shape.
  8. Bake for 25 minutes or until the dough is cooked through.
  9. In a medium bowl, whisk all ingredients to make the cream cheese glaze.
  10. Drizzle over the cinnamon roll.
  11. Enjoy!

3) CHRISTMAS PAELLA

INGREDIENTS

Shungiku Pesto

  • 150 grams chrysanthemum greens (shungiku), chopped
  • 2 cloves garlic, minced
  • 30 grams walnuts
  • 2 tablespoons parmesan cheese
  • ½ teaspoon salt
  • 50 milliliters olive oil
  • 400 milliliters water

 

  • 300 grams rice
  • ½ onion, diced
  • 6 shrimps, removed back vein
  • 100 grams Asari clams, flushed the sand out
  • 100 grams cauliflower
  • ½ red pepper, diced
  • ½ yellow pepper, cut into star shape
  • 1 clove garlic, minced
  • 2 tablespoons olive oil

GARNISH

  • Salmon roe

PREPARATION

  1. For chrysanthemum greens pesto, put crown flower, garlic, walnut, parmesan cheese, olive oil, and water into a blender and process until smooth.
  2. Heat olive oil and garlic in a frying pan. Fry on low heat until fragrant. Add clams and shrimp, and fry until shrimps change color. Then remove them.
  3. Pour remaining olive oil and add onion. Stir on medium heat until golden. Then put rice, and stir until translucent.
  4. Add chrysanthemum greens pesto and mix well. Lay shrimp, clams, cauliflower, and peppers.
  5. Put a lid over the pan and allow to steam for 15 minutes, or until rice and seafood are cooked through.
  6. To serve, top with salmon roe.
  7. Enjoy!

4) SLOW COOKER EGGNOG 4 WAYS

PEPPERMINT EGGNOG

INGREDIENTS

  • 1 quart eggnog
  • ⅓ cup crushed candy canes
  • ⅓ cup white chocolate
  • Whipped cream, to garnish
  • Candy cane, to garnish

PREPARATION

  1. Put candy canes in a sealed zip bag. Beat with a rolling pin or heavy object until crumbled into tiny pieces.
  2. Add eggnog, candy canes, and chocolate to slow cooker and stir.
  3. Cook on high for 1 hour, stirring occasionally.

MOCHA LATTE EGGNOG

INGREDIENTS

  • 1 quart eggnog
  • 2 cups coffee
  • ⅓ cup cocoa powder
  • 1 teaspoon vanilla
  • ½ teaspoon nutmeg
  • Whipped cream, to garnish
  • Cocoa powder, to garnish

PREPARATION

  1. Add all ingredients to slow cooker and stir.
  2. Cook on High for 1 hour, stirring occasionally.

SALTED CARAMEL EGGNOG

INGREDIENTS

  • 1 quart eggnog
  • 4 cinnamon sticks
  • 1 teaspoon nutmeg
  • ½ cup caramel soft candies
  • 2 teaspoons sea salt
  • Whipped cream, to garnish
  • Caramel, to garnish
  • Sea salt, to garnish

PREPARATION

  1. Add all ingredients to slow cooker and stir.
  2. Cook on high for 1 hour, stirring occasionally.

COOKIES AND CREAM EGGNOG

INGREDIENTS

  • 1 quart eggnog
  • 12 chocolate sandwich cookies
  • 1 cup vanilla ice cream
  • Whipped cream, to garnish
  • Cookie crumbs, to garnish

PREPARATION

  1. Add eggnog and sandwich cookies to a blender. Blend until well-combined.
  2. Add blended eggnog mixture and ice cream to slow cooker.
  3. Cook on high for 1 hour, stirring occasionally.