Foolproof Holiday Recipes
By Taylor Anderle
What screams holiday season to you? Let’s face it, food is everywhere right now! Whether it’s an appetizer or dessert you bring to a party or your first time cooking Christmas dinner for your folks, it gets a little stressful if you aren’t the Pioneer Woman or Betty Crocker. If you are not an accomplished chef, foolproof recipes are the way to go! Here are some yummy foolproof recipes that will not send you into an anxiety attack like the crazy complicated ones.
Asparagus and Brie Prosciutto Wraps
Makes 6 servings of 2.
12 asparagus spears
12 slices of prosciutto
12 slices of Brie cheese
Cut or snap woody ends off asparagus,
Lay prosciutto slices on baking pan,
Add one asparagus spear and one slice of Brie onto the middle of a prosciutto slice,
Wrap the prosciutto around the asparagus and Brie,
Bake in a 180° oven until Brie melts,
Serve for an appetizer or even brunch.
5 Ingredient Hummus in 5 Minutes
Makes 6 servings.
15 oz. can of garbanzo beans
¼ cup olive oil
2 tbsp lemon juice
1 garlic clove
½ tsp paprika
Purée all ingredients in a food processor or blender,
Add 1-2 tbsp of water to create your desired consistency,
Transfer to bowl,
Finish by drizzling olive oil and sprinkling paprika on top,
Serve with veggies, crackers, pretzels, etc.
Pesto Pasta with Chicken and Parmesan
Makes 6 servings.
1 box Barilla Pronto spaghetti or linguine
1 jar Barilla Pesto
12 oz. cooked grilled chicken breast strips
Parmesan cheese and salt to taste
Pour whole box of Barilla pasta in a large pan with 3 cups cool water,
Cook on high heat, stirring occasionally, for approx. 7 mins until almost all water is evaporated,
Before pasta is done, add in chicken, cook for approx. 4 mins,
Stir in Barilla Pesto sauce,
Finish by topping with parmesan to taste.
Makes 4 servings.
12 oz. Salmon fillet cut into 4 pieces
Coarse grained salt
Fresh ground pepper
Pre-heat the oven to 450°,
Season with salt and pepper.
Place salmon skin side down on a non-stick pan or baking sheet,
Bake until salmon is cooked through (approx 12-15 mins),
Serve with your favorite mango salsa, lemon juice, or just a drizzle of olive oil.
3-Ingredient Sugar Cookie Truffles
Makes 24 truffles.
1 package (16 oz.) Pillsbury Ready To Bake refrigerated sugar cookies
10 oz. vanilla flavored almond bark
1 tbsp candy sprinkles (holiday optional)
Preheat oven to 350°,
Shape each cookie into a ball and spread 2” apart on ungreased cookie sheets,
Bake 9-12 mins or until edges are light golden brown,
Let cool on cookie sheet for 5 mins,
Roll/shape each cookie into a ball,
Refrigerate for 10-15 mins or until they are cooled and firm,
Lay out cooking parchment or wax paper to the side,
Microwave almond bark uncovered stirring every 30 seconds until melted,
With a fork, dip cookie balls into the melted almond bark, and place on the parchment paper,
Immediately decorate with sprinkles or candies,
Refrigerate for at least 10 mins,
Keep stored in refrigerator.
Voila! I hope you enjoy these delicious, foolproof recipes great for all year round, but especially the holiday season! Don't forget to tag us in your holiday pictures on Facebook and Instagram.