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Published: Monday, October 30, 2017 @ 3:00 PM
— Why not skip the calorie-heavy mistakes of yesteryear, and put something a little skinnier into our cups this winter?
With these eight skinny holiday cocktail ideas, you can celebrate in style, but without having to buy stretchier pants come the new year.
Jot down these skinny holiday drinks recipes that will bring a bit of jolly to your holiday season.
Sangria is a great choice for any holiday because it's light, refreshing and versatile. Simply substitute seasonal fruits to match any time of year.
Ingredients (6 drinks)
2 Honeycrisp apples, chopped
1 bartlett pear, chopped
1 orange, sliced
¼ cup pomegranate seeds (or cranberries)
2 cinnamon sticks
1 (750 ml) bottle favorite white wine
2½ cups fresh apple cider
½ cup vodka
1 cup club soda
Directions: Put the chopped apples, pears, orange slices, pomegranate seeds and cinnamon sticks into a large pitcher. Pour the wine, apple cider, and vodka in over the fruit. Mix well, and allow to sit for several hours, or overnight. Just before serving, add club soda.
If there is a flavor more autumn than pumpkin, or a cocktail more classic than the martini, we're all ears.
Ingredients (2 martinis)
2 tablespoon sugar
6 tablespoons vodka (use vanilla vodka for extra punch!)
4 tablespoons half and half/light cream ( use white creme de cacao for a really decadent experience)
2 tablespoon canned pure pumpkin puree
2 tablespoon maple syrup
1/2 teaspoon pure vanilla extract
A dash of ground nutmeg (for garnish)
Powdered graham cracker (for the rim)
Directions: Dip the rim of a chilled martini glass in water, then dip onto a plate of powdered graham cracker to coat. Fill a shaker with ice and add all ingredients except nutmeg. Shake well until chilled. Strain into martini glasses. Sprinkle ground nutmeg on top for garnish.
White Chocolate Pumpkin Nog
Source: Hungry Girl
Pumpkin to celebrate the passage of fall. White chocolate and eggnog to welcome the holidays. Skinny as a gift to yourself.
5 cups light vanilla soy milk
1 small package instant sugar-free white chocolate pudding mix
3/4 cup 100% pure pumpkin puree
1/2 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground nutmeg
Rum (to taste)
Directions: Combine ingredients and whisk until smooth. Refrigerate for 2 hours before serving to chill and thicken. Garnish with cinnamon and nutmeg.
Hot Chocolate Martini
Because baby it's cold outside.
Source: Adapted from Genius Kitchen
Ingredients (1 martini)
3 ounces prepared hot chocolate, cooled (I used packaged Swiss Miss Sensible Sweets Diet Hot Cocoa, but any packaged or homemade will work.)
3/4 ounces dark crème de cacao
3/4 ounce vanilla vodka
1 ounce Kahlua
6 mini marshmallows
Directions: Chill martini glasses in freezer. Fill the cocktail shaker with ice. Add in cooled hot chocolate and liquors; shake for 30 seconds. Pour into martini glass. Roast marshmallows over a fire if possible, and drop into the drink for garnish.
The Ginger Snap
Source: Shape Magazine
The fruit your body needs, the sage and ginger it deserves. Light and sophisticated.
Ingredients (1 serving)
2 ounces Peach CÎROC
1 piece ginger
4 sage leaves
0.75 ounces fresh lemon juice
2 ounces soda water
Directions: Put the ginger and sage in a shaker. Muddle, then add lemon juice and CÎROC. Pack with ice and shake. Strain into a Collins glass and top with soda water. Garnish with a sprig of sage.
Raspberry Rum Mule
Take your ordinary Moscow mule, and give it a little taste of the holidays, swapping vodka for spiced rum and adding raspberries to taste.
Ingredients (1 serving)
2 ounces of rum
½ lime, juiced
1 teaspoon agave nectar
½ bottle of ginger beer
½ cup of ice
Directions: Fill a cocktail shaker with rum, lime juice, agave nectar, raspberries and ice. Shake mixture until ingredients are married together. Add mixture to a serving glass then top with ginger beer. Garnish with raspberries and rosemary.
Source: The Cookie Rookie
Oh Thin Mints, we cannot wait until you return with the Girl Scouts come April. Until then, we can grow our hearts three sizes with this martini approximation.
Ingredients (2 drinks)
2 cups skim milk
1 cup creme de menthe
1/2 cup Godiva chocolate liqueur
Directions: Stir all together. Serve chilled.
Source: Kitchen Treaty
Because New Year's resolutions and treadmills can't come soon enough.
1/2 cup 100% pure carrot juice, chilled
1/2 cup Prosecco or other dry champagne or sparkling wine, chilled
Published: Friday, November 03, 2017 @ 11:15 AM
— Almost everyone agrees that the traditional mix of spices, bread and other ingredients that's served at Thanksgiving is delicious.
But when it comes to what to call this yummy dish, people are divided. Is it stuffing, dressing or something else entirely? And does the way it's prepared make a difference in what it's called?
Lifestyle expert Martha Stewart says that although she can't remember anyone in her family actually stuffing the bird, she still calls it stuffing and argues there's no real difference between stuffing and dressing. Of course, she also describes its consistency as somewhere between a pudding and a custard, so Martha may not be the best source for this debate after all.
Southern Living says the difference between stuffing and dressing may come down to whether you say "y’all." Using Google Correlate, the site looked at the which states search for dressing recipes vs. stuffing and found that they don't overlap. If you're in the South, you're very likely to look for dressing recipes. Northern states are the biggest searchers for stuffing recipes. Needless to say, Southern Living declares itself as firmly on Team Dressing.
Reader's digest notes that the National Turkey Federation says the terms are used interchangeably.
Food Network mentions the traditional view of stuffing being cooked inside the bird and notes that both dressing and stuffing have the same ingredients. In a nod to regional differences, the article's author, who's from Michigan, says that her family's table always had several selections of what they called stuffing, although none were stuffed inside the bird.
In a Food & Wine article, Michelle Darrisaw, who grew up in Georgia, remembers having cornbread dressing at her family's table and says that boxed Stove Top stuffing is definitely dressing. When she went to college in Atlanta, she learned that some people – her peers from northern, northeastern or West Coast states – used the term stuffing. To further muddy the water, all her friends from Pennsylvania call it "filling."
Butterball even commissioned an infographic on the matter that shows the difference doesn’t necessarily come down to region.
Ultimately, if you're a purist, you may insist that dressing is cooked outside the bird and stuffing is cooked inside of it. If you're a Southerner, you probably call it dressing, no matter how it's prepared. And if you're from outside the South, you'll probably enjoy a serving of stuffing this Thanksgiving.
From: Food Network
Preheat oven to 375 degrees.
In a large skillet over medium heat, melt 2 tablespoons of the butter; add the onions and season with salt and pepper, to taste. Cook, stirring often, until light golden-brown, about 6 to 8 minutes, and remove from the pan to a small plate. Raise the heat to medium-high and add the water, scraping up the brown bits from the bottom of the skillet and allowing the water to simmer just a couple of minutes to infuse the onion flavor. Remove from the heat.
Put the cornbread in a large mixing bowl.
Melt the remaining 6 tablespoons butter in a small pan over medium heat and let it bubble until the milk solids to start to turn golden. Add the sage leaves and briefly fry until they begin to crisp, about 30 seconds. With a slotted spoon, remove sage and put on top of cornbread to drain and crisp. Remove the butter from the heat.
Add the eggs and cooked onions to the cornbread and pour the browned butter over the mixture. Season with salt and pepper, to taste. Add the onion infused water, a tablespoon at a time, gently folding, until cornbread is evenly moistened but not soggy.
Pour the dressing into a 9 by 11-inch baking dish and bake in the preheated oven until the top is golden brown and the dressing is set in the middle - about 30 minutes.
Roast Turkey with Wild Rice, Sausage and Apple Stuffing
From: Food Network
Combine the wild rice, water, and 1/2 teaspoon salt in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender and just bursting, about 30 minutes. Drain and set aside.
Adjust an oven rack to the lowest position and remove other racks. Preheat to 325 degrees.
Melt the butter in a large skillet over medium-high heat. Add the onion, apple, celery, garlic, thyme, mace, remaining 1 teaspoon salt and pepper. Cook until the vegetables soften, about 5 minutes. Stir in sausage and cook about 5 minutes more. Stir the cooked wild rice, pecans, and parsley into the vegetable mixture. (This can be made the day before.)
Remove turkey parts from neck and breast cavities and reserve for other uses, if desired. Dry bird well with paper towels, inside and out. Melt the butter together with the poultry seasoning. Salt and pepper inside the cavity. Loosely add the stuffing to the cavity, set the bird on a rack in a roasting pan, breast-side up, and brush generously with the seasoned butter, then season with salt and pepper. Tent the top of the bird with foil.
Roast the turkey for about 2 hours undisturbed. Remove and discard the foil. Baste with the remaining butter. Increase oven temperature to 425 degrees and continue to roast until an instant-read thermometer registers 165 degrees when inserted into the thickest part of the thigh, about 20 to 25 minutes more. Remove turkey from oven and tent with foil for 15 minutes before carving.
Published: Wednesday, November 22, 2017 @ 3:18 PM
Updated: Wednesday, November 22, 2017 @ 3:18 PM
— Although the turkey will surely take center stage at your Thanksgiving table, a few unforgettable side dishes can't hurt.
These simple Thanksgiving sides won't take very much time or effort to pull together, but look (and taste) like a million bucks.
This Thanksgiving Day, give your family a feast they won't forget by including a few of these easy-to-make dishes to accompany the big star.
Delish dishes up an easy-to-make cranberry sauce that turns out right every time.
Time required: 25 minutes
Just because a dish looks fancy, doesn't mean it's complicated to make. Country Living raised the bar with this elegant and easy French green bean side.
Time required: 30 minutes
Martha always knows how to add flavor and simplicity to any Thanksgiving feast. Her Mini Cornbread Puddings will steal the show at this year's event.
Time required: 40 minutes
This nutty, buttery sweet potato casserole recipe from Taste of Home truly symbolizes a Southern Christmas dinner.
Time required: 1 hour 10 minutes
Giada De Laurentiis with Food Network created this delicious and hearty root vegetable recipe that will satisfy even the pickiest palate.
Time required: 1 hour
Not only are these tasty wraps from Damn Delicious damn good, they're super easy to make and take only 15 minutes to prepare.
Time required: 15 minutes
Published: Wednesday, November 15, 2017 @ 1:53 PM
— It's that time of a year, again, when holiday decorations start popping up everywhere and your favorite food places launch special seasonal treats.
This year, Dunkin' Donuts decided to make all your dreams come true, combining two delicious treats into one. Instead of choosing between a yummy holiday cookie and tasty donuts, you can have both.
On Nov. 20, the eatery will release its holiday menu including the Frosted Sugar Cookie Donut, the Gingerbread Cookie Donut, the Snowflake Sprinkle Donut and MUNCHKINS donut hole treats.
The brand promises its special holiday treats will evoke "warm memories of beloved baking favorites."
Additionally, the donut shop will welcome back its seasonal Peppermint Mocha and Brown Sugar Cinnamon flavored coffee beverages. Each flavor will be available as hot or iced coffees, lattes, macchiatos and Frozen Dunkin' Coffee.
"Special cups and packaging with a festive design and the simple word, 'Joy,'" will also be released with the holiday menu, according to the company.
Some Twitter users are already getting excited about trying the seasonal treats.
Dunkin Donuts introduces Christmas themed donuts! Might have to go check that out😋— Face♥ (@419_4408) November 14, 2017
Holiday flavors come out at Dunkin on the 20th. I can’t wait that long for peppermint mocha swirl in my iced coffee— Katie Lewis (@KtotheATIE985) November 13, 2017
holiday flavors at Dunkin is where iss At— alex berrios 🎄 (@alexberrioz) November 13, 2017
But a few social media users weren’t so sure about the holiday cheer.
The Dunkin Donuts holiday cups have arrived. Will the outrage follow or is that just for… https://t.co/4KwBWuOVV1— Chewie (@406Northlane) November 13, 2017
The Dunkin Donuts has holiday cups. So at least you can feel festive while we mess up your order.— Julian Sanchez (@SummerDeez) November 10, 2017
But hey, haters are gonna hate.
If the holiday offerings excite you, you’re in luck. Beyond the unique holiday options, Dunkin' Donuts promises to "announce special holiday promotions later this month." These will include holiday merchandise, gift ideas and value offers to be made available throughout the season.
Published: Tuesday, October 31, 2017 @ 2:35 PM
— Most people like fruit. Most people like pizza. But combine the two, and the results can be controversial — to say the least. Over the past year, the question of serving pineapple atop pizzas has been hotly debated, online and beyond. And now, thanks to Twitter, another question popped recently the fruit debate: what about strawberries as an ingredient atop a savory pie?
Although some people with particular palates may be in favor of the combination of berry, cheese and dough, most of the internet is unequivocally opposed. The response was summed up nicely by one Twitter user, who proposed a detente in the still-raging pineapple battle to focus energies instead on ridding the universe of the disturbing concoction that is strawberry pizza.
"Pineapple and non-pineapple pizza eaters must put our differences aside and join forces to defeat this evil," @lebaenesepapi wrote in a now-viral tweet.
Technically, the strawberry-cheese ingredient combo is not such a stretch: fruit and cheese have long been a culinary pairing, with the acid of the fruit tempering the creaminess of cheeses. And dessert pizzas with strawberry sound perfectly tasty. But a basic cheese pizza plus heated strawberry slices? That unappealing image seems to be getting the full force of the internet's ire.
strawberries>>pineapples pic.twitter.com/VfTJQ2WjhF— 𖤐🎃𖤐 (@MoonEmojii) October 29, 2017
The police are on their way, I hope it was worth it.— Hunter Blake (@Blaker212) October 29, 2017
Why stop there tho?? Put apples and grapes on there. Hell even try grapefruit. They pair those fruits with cheese all the time!— Whorligram (@whorligram) October 29, 2017
I just threw up a little in my mouth https://t.co/2m7zOHbfBx— Makeup For WOC (@MakeupForWOC) October 30, 2017
Pineapple and non-pineapple pizza eaters must put our differences aside and join forces to defeat this evil https://t.co/WE59N20UJ5— ali (@lebaenesepapi) October 29, 2017