Kristin with her new Barbie Fashion Face
	Kristin communicating her list to Santa
	Kristin opening presents

Food and holidays have always gone hand-in-hand in my house. Some of my earliest holiday memories are of my father finding every spare table in the house and setting up 3 different rooms for big holiday feasts that often included between 20-30 people.

Our home was always full of my aunts, uncles and cousins…and yes, all of us little ones were always stuck at the “kid’s table.”  LOL
 
Throughout the holidays, baking was something that we all did together—and that is a tradition that I have carried on with my own family.

Now, I am often asked to make special desserts for close friends and family—and nothing makes me happier than knowing someone is enjoying something I baked for them.
 
Here are a few of my most requested recipes for holiday sweets.


Thanksgiving Cranberry Salad
 
INGREDIENTS:
 
First Layer
• 1 (12 oz) bag of fresh cranberries
• 2/3 C. pulp free orange juice
• 2 (3 oz) pkgs Raspberry Jello
• 2 C. boiling water
• 2 C. white sugar
• 1 (20 oz) can crushed pineapple
• 1 1/2 tsp fresh grated orange peel
 
Topping
• 6 ounces of cream cheese softened
• 2 C. whipping cream
• 3 C. mini marshmallows
 
DIRECTIONS:
 
• In a blender or food processor, roughly chop fresh, washed cranberries with the orange juice. Don’t get too fine.  Set aside.
• Next, dissolve Jello with 2 cups of boiling water. Once fully dissolved add sugar, pineapple, cranberry mixture and grated orange peel.
• Pour mixture into a 13 x 9 pan and refrigerate overnight.
• The following day—beat cream cheese until smooth—then gradually add whipping cream. Continue to scrape the bowl often.  Continue to beat until stiff peaks form.  Then, fold in marshmallows and spread onto the cranberry layer.  Refrigerate for 3 or more hours—then serve!


Ginger Crinkle Cookies
 
INGREDIENTS:
 
• 2/3 C vegetable oil
• 1 C. sugar (plus a little extra for rolling)
• 1 egg
• 1/4 C. molasses
• 2 C. all purpose flour
• 2 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger

DIRECTIONS:

• Preheat the oven to 350 degrees.
• Using a mixer—mix oil and sugar until well combined.
• Mix in molasses and egg until combined.
• Add all other dry ingredients and mix together by hand. Do not overwork the dough.
• Roll into small balls—then roll balls in white sugar.
• Place on parchment lined baking sheets and bake for 7 minutes or until the cookies starts to “crackle”....remove from the oven—and let cool for 1 minute before placing cookies on cooling racks.


Cream Puffs
 
INGREDIENTS:

Filling
• 2 (3.5 oz) packages of instant vanilla pudding
• 2 C. half and half
• 1 C. milk
• 1 tsp vanilla (or more to taste)
 
Shell
• 1 C. water
• 1/2 C. real butter (unsalted)
• 1/4 tsp. Salt
• 1 C. all-purpose flour
• 4 large eggs
• Optional chocolate drizzle/confectioner’s sugar
 
DIRECTIONS:

• Mix together all filling ingredients with a stand mixer—until thickened. Cover and refrigerate for at least 2 hours.

To make shells
• Preheat the oven to 425 degrees.
• Bring water and butter to boil over high heat. Stir in flour and salt and remove from heat. Stir until the dough ball forms.
• Put dough into a stand-mixer and beat in the eggs one at a time.
• Dough should be shiny and sticky.
• Drop by spoonfuls onto a parchment lined cookie sheet.
• Bake for 20-25 minutes or until golden brown. Turn heat off in the oven and crack the door—but allow shells to stay in the oven for a few minutes longer—-you need these to be “dry” in the center.
• Once they are cooled—fill with mixture and top with optional chocolate drizzle or confectioners sugar. Store in the fridge until serving.