By Liz Berg on Dec 10, 2015 01:00 am
I’ve been using this cookie dough for all my cut-out cookies since I first tried it. These sugar cookies keep their shape and taste wonderful. My decorating skills are a bit limited, but I like to tint the icing and spread it on with an off-set spatula. A few sprinkles make them extra festive. I remember icing dozens of round cookies orange and piping on black lines to make basketballs for Nick’s elementary school class. Now that was tedious! But they were well loved. And I’ve iced pink hearts for Valentine’s Day, too. But lately, this dough is whipped up for Christmas and Christmas alone. This is one recipe the whole family adores—and that doesn’t happen too often around here!
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By Liz Berg on Dec 09, 2015 01:00 am
Our theme for this month’s Blogger CLUE is Celebrate! I spotted a wonderful recipe for Cookie Dough Cheese Ball on my assigned blog, Kate’s Kitchen. Kate was one of my first blogger friends. She helped me launch my unknown site into the blogosphere with some sage advice. Bill and I now socialize with Kate and her delightful husband, Connie. I treasure our friendship. Her blog is a treasure trove of fabulous recipes and I knew I’d found the perfect recipe as cookie dough is one of my favorite indulgences!
Festive Cheese Ball
I brought this holiday treat to my knitting group. Within minutes the swooning began, the recipe was discussed and the mound of sweetness began to disappear. Kate mentioned how her friends adored this recipe, too. She had it decked out in a coat of chopped pecans, but since it’s December, I grabbed my bag of holiday colored M&M’s and created a Christmas version. It’s a breeze to make, just combine softened cream cheese, butter, brown sugar, powdered sugar and some mini-chocolate chips. I added a splash of vanilla, too. Kate served hers with animal crackers, but any plain cookie will do.
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By Liz Berg on Dec 08, 2015 05:25 am
I was hosting brunch at my house and that called for a lovely fruit-filled dessert. This Strawberry Cheesecake Trifle features layers of sweetened berries doused with Amaretto, angel food cake cubes and luscious cheesecake filling lightened with whipped cream.
A Heavenly Trifle
A fruit and cream dessert is perfect for a mid-day treat. Sliced berries were sweetened and then dosed with a bit of Amaretto. The cheesecake layer was composed of cream cheese and sour cream, then a billowy cloud of whipped cream was folded in. Not exactly health food, but definitely lighter fare than so many other dessert options! You know it’s a hit when the men at the table start inquiring about the ingredients. They do combine beautifully for a delicious party in your mouth with every bite.
Continue reading: Strawberry Cheesecake Trifle #ChristmasWeek
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By Liz Berg on Dec 07, 2015 06:00 am
These delectable Mini Red Velvet Cupcakes are a bite-sized version of my favorite recipe. Perfect for a holiday buffet.
Christmas Week
Welcome to Day 1 of Christmas Week. This annual event was started in 2012, and is hosted by Kim of Cravings of a Lunatic. This year we have over 35 bloggers sharing festive sweet recipes for the event. Plus we all chipped in for a huge Amazon Gift Card Giveaway so be sure to scroll to the bottom enter!Open to those in the US and Canada. Almost any dessert can become a Christmas themed sweet. I found some candy coated chocolate balls in holiday colors and used those to top the cream cheese frosted red velvet cupcakes. These gems were baked in white paper liners, but I pulled out some Christmas liners and dropped the baked cupcakes into the fresh packaging. With little effort, the cupcakes became more festive! 
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By Liz Berg on Dec 06, 2015 01:00 am
I served a prime rib for last year’s Christmas dinner and again when the family gathered this year on the weekend after Thanksgiving. It’s a perfect celebratory entree. Some years I whip up Yorkshire puddings to accompany them, but simple mashed potatoes sufficed in 2014. My family loves their beef quite rare so a meat thermometer is imperative for proper cooking. Prime beef is too expensive to accidentally overcook it. This recipe also requires a little advance prep—nothing challenging, but you need to have your roast defrosted at least 48 hours ahead of your serving time. The top layer of fat must be scored and the whole slab of meat rubbed with kosher salt, and left to air age in the refrigerator for 2-3 days. But most important is to buy a really good piece of beef. You cannot go wrong with a Certified Angus Beef Beef® Prime Rib. Between having the top of the line brand of beef and their new, free Roast Perfect App, you’ll be able to create a restaurant worthy meal at home!
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