The Best Christmas Cookbook Ever

A Selection of Joyous Family Christmas Dishes

Great Merry Christmas Cookbook

BY: Alicia T. White

Copyright © 2022 Alicia T. White. All Rights Reserved.

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Table of Contents

Introduction

Snack and Dessert

1. Holiday Puppy Chow

2. Rice Krispy Treat Bites

3. Cinnamon Sugared Pecans

4. Sugar Cookie and M&M Bars

Truffle

5. Pistachio and Cranberry White Chocolate Truffles

6. Sugar Cookie Truffles

7. Eggnog Truffles

8. Gingerbread Oreo Truffles

9. Peppermint Oreo Truffles

Make Ahead Breakfast

10. Bread Pudding Christmas Breakfast

11. Crockpot Christmas Morning Breakfast Casserole

12. Melba Peach Breakfast Trifle

13. Cinnamon and Sugar English Muffin Christmas Casserole

14. Banana and Brown Sugar French Toast Casserole

Beverage

15. Pumpkin Spice Hot Chocolate

16. Orange Cranberry Holiday Punch

17. Pineapple Cranberry Punch

18. Christmas Sangria

19. Spiced Caramel Apple Cider

20. Cranberry Apple Cider in a Crockpot

21. Peanut Butter Hot Chocolate

22. Peppermint White Hot Chocolate in the Crockpot

23. Frozen Gingerbread Hot Chocolate

24. You’re a Mean One, Mister Grinch Hot Chocolate

25. Sparkling Cranberry Cider

Author's Note

About the Author

Introduction

First of all, I want to say how appreciative I am that you downloaded this book, “ The Best Christmas Cookbook Ever: A Selection of Joyous Family Christmas Dishes ”.

I love the holiday season, especially Christmas. I love the cold weather, the snow, and the festive decorations. Nonetheless, getting together with loved ones is what makes the holidays so special for me. In addition, there is food. I love to bake during the holidays and I’m excited to try some of the recipes in this amazing new cookbook.

The holiday season is the perfect time to try out new recipes and show off your culinary skills. Whether you're looking for something sweet or savory, we've got you covered with this list of 25 Christmas recipes. From gingerbread cookies to eggnog, these recipes will get you into the Christmas spirit.

Once again, I appreciate you taking the time to read this book and wish you the best of luck with it. Grab your apron and your baking supplies, and let's get started!

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Snack and Dessert

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1. Holiday Puppy Chow

Makes: 8 cups

List of Ingredients:

8 cups Chex cereal, divided

1 tbsp. vegetable oil, divvied

½ cup peanut butter, divided

1 cup green candy melts

1 cup red candy melts

1 ½ cups sifted powdered sugar, divided

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How to Cook:

Divide the cereal in half (4 cups) and place each half into a mixing bowl. Set to the side.

In a microwave-safe bowl, mix ¼ cup of peanut butter, ½ tbsp oil and the green candy melts together. Microwave on high for 30 seconds. Remove and stir. Continue heating at 15-second intervals until melted and smooth.

Pour the melted mixture over top one half of the cereal and stir until completely coated.

Sprinkle half of the powdered sugar (3/4 cup) over to the coated cereal and stir until coated. Set to the side.

Mix ¼ cup of peanut butter, ½ tbsp oil and the red candy melts together in a bowl safe enough to be placed in the microwave. Microwave on high for 30 seconds. Remove and stir. Continue heating at 15-second intervals until melted and smooth.

Pour the melted mixture over the remaining half of the cereal and stir until completely coated.

Sprinkle the remaining powdered sugar (3/4 cup) over to the coated cereal and stir until coated.

Pour both red puppy chow and green puppy chow into a large serving bowl. Stir to combine. Serve and enjoy.

2. Rice Krispy Treat Bites

Base List of Ingredients:

9 cups rice Krispie cereal

9 cups marshmallows

9 tbsp. butter, unsalted

Red Krispy List of Ingredients:

3 cups of the base mixture

6 drops of red food coloring

Green Krispy List of Ingredients:

3 cups of the base mixture

5 drops of green food coloring

White Krispy List of Ingredients:

3 cups of the base mixture

Christmas nonpareils sprinkles

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How to Cook:

Start by making the base rice Krispy. Place the butter into a large pot. Set the pot on the stove over medium-low heat and let the butter melt.

Once the butter has melted, add in the marshmallows. While stirring frequently, let the marshmallows melt.

While the marshmallows are melting, pour the cereal into a large mixing bowl.

Once the marshmallows have melted, take off the heat and immediately pour the mixture into the cereal. Use a spatula to scrape all the melted mixture out of the pot and into the cereal.

Stir and fold until the cereal is well coated in the marshmallow mixture.

Scoop out 3 cups of the mixture and put it into a bowl. Scoop out another 3 cups and place in a second bowl. Leave the remaining 3 cups in the mixing bowl.

Tint one with red food coloring and stir until well combined. Tint the second bowl with green food coloring and stir until well mixed. Add some of the sprinkles to the third bowl and mix until well combined.

Roll the mixture into bite-sized balls. Set the balls on a cookie sheet covered with parchment paper. Keep rolling until the mixture in all three bowls is

Let the rice Krispy balls cool before serving.

3. Cinnamon Sugared Pecans

Makes: 1-pound sugared pecans

Cooking Time: 5 minutes

Preparation Time: 1 hour

Total Time: 1 hour and 5 minutes

List of Ingredients:

1 pound pecans

1 cup granulated sugar

1 tbsp. cinnamon, ground

1 egg white, large

2 tsp. pure vanilla extract

½ tsp. salt

2 tsp. water

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How to Cook:

Preheat oven to 250℉. Cover the bottom of a baking sheet with parchment paper. Set to the side for the moment.

Pour the sugar, salt, and cinnamon into a Ziploc bag. Set to the side.

In a small bowl, whisk the egg white, water, and vanilla extract until frothy.

Stir the pecans into the frothy mixture until completely coated. Transfer the coated pecans into the bag with the sugar mixture.

Shake the bag vigorously for several seconds until the pecans are completely coated in the sugar mixture.

Evenly spread the covered pecans along the bottom of the prepared baking sheet. The pecans will need to be in a single layer.

Bake the pecans in the preheated oven for 1 hour, making sure to stir them every 15 minutes.

Remove the pecans from the oven and let them cool before serving.

4. Sugar Cookie and M&M Bars

Makes: 20 to 24

Cooking Time: 10 minutes

Preparation Time: 22 to 24 minutes

Total Time: 32 to 34 minutes

List of Ingredients:

1 (1 pound 1.5 ounces) package of sugar cookie mix

½ cup unsalted butter softened

1 large egg, room temperature

1 cup white vanilla baking morsels

1 cup seasonal M&Ms, divided

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How to Cook:

Preheat oven to 350℉. Prepare a 13x9-inch baking pan by lightly spraying the bottom with nonstick cooking spray. Set to the side for the moment.

In a mixing bowl, combine the sugar cookie mix, egg, and softened butter until well combined.

Fold in the white chocolate morsels, followed by ½ cup of the M&Ms.

Dump the dough onto the prepared baking sheet from Step 1. Using your hands, evenly press the dough out along the bottom of the pan.

Sprinkle the remaining ½ cup of M&M’s over the dough.

Place the baking sheet in the preheated oven and bake for 22 to 24 minutes.

Once set and golden brown, remove the cookie bars from the oven and let them cool completely before cutting them into squares.

Truffle

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5. Pistachio and Cranberry White Chocolate Truffles

Makes: 12 to 24 truffles

Cooking Time: 1 hour 20 minutes

Chill Time: 2 to 3 hours

Total Time: 3 hours 20 minutes to 4 hours 20 minutes

List of Ingredients:

11 ounces white melting chocolate

3 tbsp. heavy cream

5 tbsp. butter, unsalted

Pinch of salt

1 tsp. vanilla extract

1/3 cup toasted pistachio, chopped finely

1/3 cup dried cranberries, chopped finely

1/3 cup powdered sugar, sifted

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How to Cook:

Prepare a cookie sheet by lining it with parchment paper. Set to the side.

Place the butter in a small saucepan. Set the pan on the stove over low heat and let the butter melt completely. Once melted, stir in the heavy cream until combined. Add the vanilla extract and the salt and stir once again. Remove the pan from heat and set it to the side.

Melt the white chocolate according to the directions on its package.

Gradually fold the melted chocolate into the butter mixture until combined.

Let the mixture cool down to room temperature for about an hour.

Cover the mixture and let chill in the fridge for 2 to 3 hours or until it's

Use a melon baller to scoop the firm mixture out of the pan. Use your hands to shape the scooped mixture into a ball measuring about 1-inch in diameter.

Roll the truffle balls into the powdered sugar until well coated. Set on the prepared baking sheet. Continue in this manner until all the truffles are coated.

6. Sugar Cookie Truffles

Makes: 18 truffles

Cooking Time: 1o to 15 minutes

Chill Time: 15 minutes

Total Time: 25 to 30 minutes

List of Ingredients:

12 prebaked sugar cookies

3 tbsp. cream cheese softened

2 cups Wilton candy melts, white chocolate

Sprinkles, red and green, or Christmas themed

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How to Cook:

Prepare a cookie sheet by lining it with parchment paper. Set to the side.

Pulse the sugar cookies in a food processor until they have a consistency of fine crumbs.

Place the cream cheese into the food processor with the crumbled sugar cookies and pulse until well combined. The mixture should also be combined enough that you can roll it into balls.

Roll the mixture into balls measuring about 1-inch in diameter. Set the truffle balls on the prepared cookie sheet.

Take the cookie sheet and put in the freezer for a period of 15 minutes. During this time, you can also take the balls and chill them in the fridge for about an hour.

Right before the truffle balls are ready to come out of the fridge or freezer, melt the chocolate according to the directions on the package.

Remove the cookie sheet from the freezer or fridge. Dip the truffle balls into the melted chocolate, making sure they are completely coated. Set the covered ball back on the cookie sheet.

Continue dipping the truffle balls in the chocolate and setting them back on the cookie sheet until all truffles are covered.

Add some sprinkles to the top of the truffles.

Place the cookie sheet back in the fridge to chill until the chocolate has set.

Store the truffles in the refrigerator for about 7 days.

7. Eggnog Truffles

Makes: 24 to 36 truffles

Cooking Time: 15 to 20 minutes

  Chill Time: 2 to 3 hours

Total Time: 2 hours 15 minutes to 3 hours 20 minutes

List of Ingredients:

2 cups sugar, granulated

½ cup butter, unsalted

¾ cup eggnog

1 tsp. nutmeg

1 tsp. rum flavoring

1 cup marshmallow cream

2 (16-ounce) packages of vanilla candy coating

3 cups white chocolate morsels

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How to Cook:

Prepare a baking sheet by lining it with parchment paper. Set to the side.

Mix the eggnog, butter, and sugar together in a pot. Set the pot on the stove and bring it to a boil. While stirring constantly, let the mixture boil for 2 minutes.

Remove the pot from heat and stir in the nutmeg and the rum flavoring. Transfer the mixture to a mixing bowl.

Using a hand mixer, whisk in the white chocolate morsels and the marshmallow cream. Keep whisking until the morsels and cream are completely melted and the mixture is smooth.

Pour the mixture into the prepared baking sheet from Step 1. Place the baking sheet in the fridge and let chill for about 1 to 2 hours or until set.

Remove the baking sheet from the fridge. Carefully lift the set mixture out of the baking sheet by lifting the parchment paper up and out.

Set the baking sheet to the side and cover it with a fresh piece of parchment paper.

Cut the set mixture into bite-sized Using your hands, roll the bite-sized pieces into balls. Set them back on the baking sheet.

Let the truffle balls chill in the fridge for about an hour.

Melt the chocolate according to the directions on the package.

Dip the truffle balls into the melted chocolate, making sure they are completely coated. Set the covered ball back on the cookie sheet. Continue in this manner until all truffles are dipped.

If desired, sprinkle a bit of nutmeg on top of each truffle immediately after coating it with the chocolate.

Put the truffles back in the fridge to chill for about 30 minutes or until the chocolate has hardened.

Store the truffles in the refrigerator for about 7 days.

8. Gingerbread Oreo Truffles

Makes: 40 to 48 truffles

Cooking Time: 20 minutes

Chill Time: 1 hour 10 minutes

Total Time: 1 hour 30 minutes

List of Ingredients:

36 Golden Oreo cookies

8 ounces of cream cheese, softened

3 tbsp. molasses

½ tsp. cinnamon, ground

2 tsp. ginger, ground

16 ounces melting chocolate, white chocolate

Sprinkles or edible decorations, optional

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How to Cook:

Prepare a cookie sheet by lining it with parchment paper. Set to the side.

Pulse the oreos in a food processor until they have a consistency of fine crumbs.

Place the cream cheese into the food processor with the crushed Oreos and pulse until well combined. Add in the molasses, cinnamon, and ginger and pulse for several seconds.

Roll the mixture into balls measuring about 1-inch in diameter. Set the truffle balls on the prepared cookie sheet. Place the cookie sheet in the freezer for 10 minutes.

Melt the chocolate according to the directions on the package.

Dip the truffle balls into the melted chocolate, making sure they are completely coated. Set the covered ball back on the cookie sheet. Continue in this manner until all truffles are dipped.

Sprinkle the edible decorations, if using, on top of each truffle.

Place the cookie sheet back in the fridge to chill until the chocolate has set which should be about 1 hour. Store the truffles in the refrigerator for about 7 days.

9. Peppermint Oreo Truffles

Makes: 20 to 30 truffles

Cooking Time: 10 minutes

Chill Time: 1 hour

Total Time: 1 hour 10 minutes

List of Ingredients:

1 (16-ounce) package of Oreos

8 ounces of cream cheese, softened

1 ½ tsp. peppermint extract

8 ounces of white melting chocolate

Candy canes, crushed

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How to Cook:

Prepare a cookie sheet by lining it with parchment paper. Set to the side.

Pulse the Oreos in a food processor until they have a consistency of fine crumbs.

Place the cream cheese into the food processor with the crushed Oreos and pulse until well combined. Add in the peppermint extract and pulse for a few seconds.

Put the mixture in the fridge and let chill for about an hour, or until the mixture is firm.

Roll the mixture into balls measuring about 1-inch in diameter. Set the truffle balls on the prepared cookie sheet.

Melt the chocolate according to the directions on the package.

Dip the truffle balls into the melted chocolate, making sure they are completely coated. Set the covered ball back on the cookie sheet. Continue in this manner until all truffles are dipped.

Sprinkle some of the crushed candy canes on top of each truffle.

Place the cookie sheet back in the fridge to chill until the chocolate has set. Store the truffles in the refrigerator for about 7 days.

Make Ahead Breakfast

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10. Bread Pudding Christmas Breakfast

Makes: 6 to 8

Cooking Time: 10 to 15 minutes

Preparation Time: 45 to 55 minutes

Total Time: 55 to 75 minutes

List of Ingredients:

1 tbsp. olive oil

1 yellow onion, diced

8 pork sausages, casings removed

8 cups French bread, cubed

4 eggs, large

1 ½ cups shredded sharp cheddar cheese, divided

3 ¼ cups milk, whole

1 tsp. sage, dried

½ tsp. salt

½ tsp. ground black pepper

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How to Cook:

The night before you plan on serving this breakfast, pour the oil into a skillet and set the skillet on the stove over medium heat.

Sautee the onions in the oil for a few minutes. Add in the sausage and, using a spatula, crumble the sausage as it cooks.

Once the sausage is cooked through, remove it from the heat and drain the grease. Transfer the cooked sausage and onions to a mixing bowl. Let cool for several minutes.

Add 1 cup of the shredded cheese and the cubed bread to the cooked sausage mixture. Stir until well combined. Set to the side for the moment.

In a small bowl, whisk together the milk, eggs, salt, pepper, and sage until well combined. Pour the mixture into the bowl with the meat mixture from Step 4. Stir until well combined.

Cover the bowl with the meat mixture and let chill in the fridge until ready to bake.

When ready to bake, preheat the oven to 375℉. Prepare a casserole dish by greasing the bottom and sides with cooking spray.

Carefully transfer the chilled mixture into the prepared casserole dish. Bake the casserole in the preheated oven for 40 to 45 minutes. You know the casserole is done when it’s set in the center and puffed.

Remove the casserole from the oven. Sprinkle the ½ cup of shredded cheese over top. Place the casserole back into the oven for about 5 minutes.

11. Crockpot Christmas Morning Breakfast Casserole

Makes: 4 to 6

Cooking Time: 15 minutes

Preparation Time: 6 to 8 hours

Total Time: 6 hours 15 minutes to 8 hours 15 minutes

List of Ingredients:

16 ounces pork sausage, ground

4 chives, diced

2 bell peppers, seeded and diced

30 ounces shredded hash browns, frozen

12 large eggs

2 cups shredded cheese

1 ¼ cups milk, whole

¾ tsp. ground black pepper

¾ tsp. salt

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How to Cook:

Cook and crumble the ground sausage in a skillet over heat for about 10 minutes or until completely cooked. Drain the grease from the sausage and set it to the side for the moment.

In a bowl, mix the diced chives and bell peppers. Set to the side for the moment. Grease the inside of a crockpot.

Spread 1/3 of the frozen hash browns along the bottom of the crockpot. Layer 1/3 of the cooked sausage, 1/3 of the chive mixture, and 1/3 of the cheese on top of the hash browns.

Repeat Step 3 two more times.

In a mixing bowl, whisk the milk, eggs, pepper, and salt together. Slowly power this mixture into the crockpot.

Cover the crockpot and cook on low for 6 to 8 hours.

12. Melba Peach Breakfast Trifle

Makes: 4

Total Time: 15 to 25 minutes

Chia Jam List of Ingredients:

2 cups raspberries

1 tbsp. sweeteners, such as agave or maple syrup

2 tbsp. chia seeds

Granola List of Ingredients:

¼ cup almonds, sliced

½ cup jumbo oats, gluten-free

2 tbsp. shredded coconut, unsweetened

½ tbsp. rice bran oil

1 tbsp. sweetener, such as agave or maple syrup

Remaining List of Ingredients:

500 grams of coconut yogurt

1 can peach in natural juice

4 slices cake loaf, such as angel food cake or pound cake

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How to Cook:

Begin by making the chia jam. Place the raspberries into a bowl and mash them with a fork. You want it to be more liquid with a few raspberry chunks. Add the sweetener and chia seeds and stir until well combined. Set the bowl to the side for at least 30 minutes.

In the meantime, preheat the oven to 375℉ Place all the granola ingredients into a bowl and mix.

Spread the granola mixture evenly along the bottom of a baking sheet.

Place the baking sheet in the preheated oven and bake for 10 minutes, making sure to stir the granola mixture every so often.

Remove the baking sheet from the oven and let the granola cool completely.

To assemble, you will either need to divide the ingredients between individual bowls or serve in one large bowl.

Layer the cake along the bottom of the bowl. Top with some peaches, making sure to drizzle some of the juice over top. Place a dollop of the jam on top, followed by a dollop of the yogurt. Sprinkle some granola over top.

Repeat Step 7 until all ingredients have been used.

Cover the dish and store in the fridge until ready to serve.

13. Cinnamon and Sugar English Muffin Christmas Casserole

Makes: 4 to 6

Cooking Time: 20 minutes

Preparation Time: 40 to 45 minutes

Total Time: 60 to 65 minutes

List of Ingredients:

6 English muffins, diced

3 large eggs

12 ounces of evaporated milk

1 tsp. ground cinnamon

1 tsp. pure vanilla extract

½ cup + ½ tsp. brown sugar, packed

1 tbsp. unsalted butter, melted

½ tsp. ground cinnamon

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How to Cook:

Lightly spray the bottom and sides of an 11x9-inch baking pan. Spread the diced English muffins along the bottom of the greased baking pan. Set to the side for the moment.

Whisk together the eggs, evaporated milk, and 1 tsp. cinnamon, ½ cup brown sugar, and vanilla extract until well combined. Pour this mixture over top the diced English muffins.

Using the back of a spoon, press the diced muffins down a bit. This will make sure every piece soaks up the egg mixture.

Cover the baking dish and chill in the fridge until the next morning.

Remove the cover from the baking dish and turn the oven to 350℉.

While the oven is preheating, make the topping by mixing the ¼ cup of brown sugar, melted butter, and ½ tsp. of cinnamon together.

Spread the topping evenly over the English muffin casserole.

Place the dish in the preheated oven and bake for 40 to 45 minutes. You want the casserole to have a golden brown color.

Remove the casserole from the oven and let cool down a bit before serving.

14. Banana and Brown Sugar French Toast Casserole

Makes: 6 to 10

Cooking Time: 30 to 35 minutes

Preparation Time: 50 to 55 minutes

Total Time: 80 to 90 minutes

French Toast List of Ingredients:

8 eggs, large

1 cup half and half

1 cup whole milk

2 tbsp. brown sugar, packed

1 tbsp. vanilla extract

1 tsp. cinnamon

1 (15-ounce) loaf of French bread, diced into cubes

Banana and Brown Sugar Filling List of Ingredients:

6 tbsp. butter, unsalted

2 tbsp. pure maple syrup

¾ cup brown sugar, packed

Pinch of salt

3 ripe bananas, peeled and sliced

Topping List of Ingredients:

1/3 cup flour, all-purpose

1/3 cup brown sugar, packed

Pinch of salt

½ tsp. cinnamon, ground

3 tbsp. softened butter, unsalted

Garnish (such as maple syrup, sliced bananas, caramel sauce, whipped cream, and chopped nuts)

Banana and Brown Sugar Filling

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How to Cook:

Place the butter into a skillet. Set the skillet on the stove over medium heat and let the butter melt. Once melted, stir in the maple syrup, salt, and brown sugar.

While stirring constantly, let the mixture cook for 2 to 3 minutes until it’s smooth. Remove any lumps by stirring with a whisk.

Remove the mixture from the Add the sliced bananas and stir until well combined. Let the mixture cool to room temperature.

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French Toast - How to Cook:

Grease the bottom and sides of a 3-quart casserole dish. Layer half of the cubed bread along the bottom of the dish. Set to the side for the moment.

Whisk the half and half, milk, eggs, vanilla, cinnamon, and brown sugar together until well combined.

Spoon half of the banana and brown sugar filling over top of the bread cubes in the casserole dish. Layer the remaining bread cubes on top.

Pour the egg mixture over the bread, and press them down lightly. Spread the remaining banana and brown sugar filling on top.

Cover the dish and chill in the fridge overnight. You will need to make the topping the night before as well and let chill in the fridge.

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Topping - How to Cook:

Mix the flour, brown sugar, salt, and cinnamon together. Add the butter and work it into the flour mixture until it has a consistency similar to sand. Cover the topping and let chill in the fridge with the casserole.

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Baking - How to Cook:

Preheat the oven to 350℉. Take the casserole out of the fridge and uncover it. Crumble the chilled topping evenly over the top of the casserole.

Bake the casserole uncovered for 50 to 55 minutes. You want it to be set in the center and golden brown.

Serve the breakfast casserole with the desired garnish.

Beverage

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15. Pumpkin Spice Hot Chocolate

Makes: 2

Total Time: 8 to 10 minutes

List of Ingredients:

1 ½ cups milk, whole

½ cup pumpkin puree

½ tsp. pumpkin pie spice

½ tsp. vanilla extract

Pinch of cloves, ground

Pinch of salt

2 ounces white chocolate, chopped

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How to Cook:

Stir the milk, pumpkin puree, vanilla extract, pumpkin pie spice, cloves, and salt together in a saucepan.

Set the saucepan on the stove over medium heat and bring the mixture to a simmer while stirring frequently.

Remove the saucepan from the heat and stir in the white chocolate. Keep stirring until the chocolate has melted.

Divide the hot chocolate between 2 cups. Top with whipped cream, and white chocolate shavings, and a sprinkle pumpkin pie spice.

16. Orange Cranberry Holiday Punch

Makes: 7 cups

Total Time: 10 minutes

List of Ingredients:

2 cups apple cider

3 cups cranberry juice

1/3 cup Agave in the Raw

1/3 cup frozen orange juice concentrate, thawed

2 cups club soda

1 cup cranberries

1 cup ice, crushed

1 apple, cored and sliced thinly

7 cinnamon sticks

7 orange wedges

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How to Cook:

In a bowl, mix the apple cider, cranberry juice, Agave in the Raw, and orange juice concentrate together. Transfer into a glass jug.

Push the cinnamon sticks into the orange wedges. Set to the side.

Assemble the drinks by putting an apple slice and some cranberries into a cup. Add some ice. Pour about ¾ cup of the mixture into the cup, followed by about ¼ cup of the club soda. Place an orange wedge/cinnamon stick on the top of each cup and serve.

17. Pineapple Cranberry Punch

Makes: about 10 cups

Total Time: 5 minutes

List of Ingredients:

3 cups of canned pineapple juice

3 cups of cranberry juice cocktail

½ lime, sliced thinly

4 cups ginger ale

½ cup cranberries

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How to Cook:

In a punch bowl or glass pitcher, mix the cranberry juice, pineapple juice, and ginger ale together.

Stir in the cranberries and sliced lime.

Serve as is with ice or place in the fridge to chill.

18. Christmas Sangria

Makes: 10 to 12

Cooking Time: 5 minutes / Chill Time: 4 hours

Total Time: 4 hours and 5 minutes

List of Ingredients:

2 bottles Chardonnay

¼ cup sugar, granulated

¾ cup apple cider, sparkling

¾ cup cranberries, whole

¼ cup cranberries halved

3 rosemary sprigs

1 green apple, cored and chopped

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How to Cook:

Add all the ingredients to a glass pitcher. Use a wooden spoon to stir the mixture together for a few seconds.

Place the pitcher in the fridge and let chill for no less than 4 hours.

Serve straight from the fridge or over ice.

19. Spiced Caramel Apple Cider

Makes: 4

Cooking Time: 2 minutes

Preparation Time: 5 minutes

Total Time: 7 minutes

List of Ingredients:

4 cups apple cider

2 tsp. vanilla extract

1 tsp. apple pie spice

¼ cup caramel topping

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How to Cook:

Pour the apple cider into a saucepan. Set the pan on the stove over medium heat. Stir in the apple pie spice and the caramel topping. Bring the mixture to a simmer.

Remove the saucepan from heat and stir in the vanilla.

Divide the apple cider between 4 cups. Top with whipped cream drizzled with extra caramel topping, if desired.

20. Cranberry Apple Cider in a Crockpot

Makes: 8 to 10 cups

Cooking Time: 5 minutes

Preparation Time: 3 to 4 hours

Total Time: 3 hours and 5 minutes to 4 hours and 5 minutes

List of Ingredients:

2 cups orange juice, unsweetened

1-liter apple juice, unsweetened

1-liter cranberry juice, unsweetened

½ cup sugar, granulated

1/8 tsp. cloves, ground

3 cinnamon sticks

Orange slices, apple slices, and whole cranberries, for garnish

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How to Cook:

Place all the ingredients into a crockpot. Stir until well combined.

Cover the crockpot and set it on low for 3 to 4 hours.

When ready to serve, turn the heat down to the “keep warm” setting.

Leftovers can be stored in the fridge and then reheated in the crockpot as needed.

21. Peanut Butter Hot Chocolate

Makes: 2 cups

Cooking Time: 2 minutes

Preparation Time: 2 minutes

Total Time: 4 minutes

List of Ingredients:

2 cups milk, skim

2 tbsp. peanut butter, creamy

¾ cup milk chocolate morsels

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How to Cook:

Place all three ingredients into a small saucepan. Set on the stove over low heat and, while stirring frequently, cook until the chocolate has melted.

Divide your hot chocolate between two mugs and top with whipped cream and peanut butter morsels if desired.

22. Peppermint White Hot Chocolate in the Crockpot

Makes: 6 to 8

Cooking Time: 5 minutes

Preparation Time: 2 hours 30 minutes to 3 hours 30 minutes

Total Time: 2 hours 35 minutes to 3 hours 35 minutes

List of Ingredients:

4 cups half and half

8 ounces of white chocolate

2 cups milk, whole

7 ounces marshmallow cream

14 ounces condensed milk, sweetened

1 cup peppermint coffee creamer

1 tsp. peppermint extract

Candy canes, garnish

Whipped cream, garnish

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How to Cook:

Chop the white chocolate into pieces and place it inside the crockpot.

Pour the milk, half and half, coffee creamer, condensed milk, and peppermint extract into the crockpot.

Scoop the marshmallow cream into the crockpot. Stir until all ingredients are well combined.

Cover the crockpot with its lid and cook on low for 2 hours and 30 minutes to 3 hours and 30 minutes.

When ready to serve, turn the heat on the crockpot to the “keep warm” setting.

Serve the hot chocolate with a dollop of whipped cream and a candy cane for garnish.

23. Frozen Gingerbread Hot Chocolate

Makes: 3

Cooking Time: 2 minutes

Preparation Time: 2 minutes

Total Time: 4 minutes

List of Ingredients:

3 cups hot cocoa, cooled

3 scoops vanilla ice cream

1 tsp. pure vanilla extract

½ tsp. ginger, ground

¼ tsp. nutmeg

½ tsp. cinnamon, ground

Toppings: whipped cream, sprinkles, chocolate shavings

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How to Cook:

Put all ingredients (except for the toppings) into a blender. Blend until smooth.

Divide the frozen hot chocolate between 3 mugs. Top with whipped cream, sprinkles, and chocolate shavings if desired.

24. You’re a Mean One, Mister Grinch Hot Chocolate

Makes: 2

Cooking Time: 3 minutes

Preparation Time: 3 minutes

Total Time: 6 minutes

List of Ingredients:

2 cups milk

4 ounces white chocolate

1 tsp. vanilla extract

1 tsp. peppermint extract

Green food coloring

Whipped cream

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How to Cook:

Pour the milk into a saucepan. Stir in the white chocolate. Set the saucepan on the stove over low heat.

While stirring frequently, heat the milk and melt the chocolate.

Once the mixture is smooth and the chocolate has melted completely, remove the saucepan from the

Stir in the vanilla extract and the peppermint extract.

Add a few drops of the green food coloring, stirring after each drop. Adjust the amount of food coloring until you reach the desired color.

Serve the hot chocolate in mugs and top with some whipped cream.

25. Sparkling Cranberry Cider

Makes: makes about 2 gallons

Total Time: 5 minutes

List of Ingredients:

1 bottle of sparkling apple cider

2 frozen cans of cranberry juice concentrate, thawed

2 liters Sprite

Whole cranberries, garnish

Ice cubes, optional

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How to Cook:

Mix the sparkling apple cider, thawed cranberry juice concentrate, and Sprite together in a pitcher, punch bowl, or drink dispenser.

Add in the whole cranberries and stir.

Serve the beverage as is or over ice.

Author's Note

Not many people do this, but I grew up under difficult circumstances where nothing was handed to me, and the only way forward was with your best effort. At some point, people started recognizing me for my talent in the kitchen despite my young age, and I’ve only worked harder from there!

Because I am constantly trying to improve my work, I would really appreciate your help. Sure, I always ask my friends and family for their feedback on my newest projects but, whether they want to accept it or not, there’s always some sort of bias because they don’t want to hurt my feelings by criticizing my work. Thus, I need a neutral pair of eyes — that’s where you come in!

If you’re up for it, I would appreciate you telling me what you think of my cookbooks. Are the recipes easy to follow? Did you get stuck somewhere? Are the measurements laid out? Any suggestions you may have are welcome. After all, cookbooks are only helpful when you actually understand them! Incorporating your ideas and suggestions into my new projects will be my show of eternal gratitude because you can only be the best at something by constantly improving and being open to change.

Thanks!

Alicia T. White

About the Author

Alicia had a tough childhood and had to take care of her siblings early. Although they often helped her with making the beds and washing, Alicia was responsible for cooking since she was the oldest of six. Being in the kitchen was still very difficult at her age, but she learned her way around the stove and oven throughout the years.

Whereas her first dishes were practically inedible, burnt rice and mushy pasta… Eventually, she turned to the oven for help as many of the dishes she wanted to make were too complicated. Nonetheless, her baked casseroles were amazing! Most importantly, they were simple and required way less clean-up.

At first, they were simple pasta bakes, but once Alicia got the hang of things, she was baking all sorts of meals. When it came to spreading the word of her delicious cooking, having 5 siblings was extremely advantageous. Soon, neighbors were placing orders for some of her casseroles! Eventually, Alicia was doing so well with the business that she hired extra help. Now it’s one of the most affordable yet popular weeknight casserole services in the mid-West!

Today, she still lives with her siblings and is working hard to teach them about the family business that led them out of poverty. She likes to publish cookbooks on casseroles and one-pot meals in her free time— basically anything quick and easy. Her motto is, “If a seven-year-old can’t make it, it isn’t simple enough!”