Sample holiday menu and recipes from our cookbook

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Try these easy but elegant receipes and menus for your next celebration. They are bound to be a hit with your guests. All of these recipes are included in the Cyn-fully Delicious cookbook. Some sample recipes also follow the menus, so try them today.
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Most of the menus can be prepared a day ahead of time, leaving you that extra-needed time the day of your celebration.
Cyn's special tip:
Set a special buffet-style table the day before, placing various sized boxes under the tablecloth. This will give your table added dimension and intrigue. Always finish with an attractive centerpiece.

SAMPLE MENUS

Sample Menu #1
Swedish Meatballs
Bacon-Wrapped Scallops
French Onion Soup
Garlic Rib Roast
Crab-Stuffed Chicken Breast
Twice-Baked Potatoes
Green Bean & Broccoli Medley
Pumpkin Cheesecake
Strawberry Angel Food Cake
Sample Menu #2
Crab and Shrimp Spread
Buffalo Chicken Skewers
Chopped Antipasti Salad
Apple-Stuffed Pork Tenderloin
Bourbon Marinated London Broil
Risotto with Gruyere and Peas
Broccoli Amandine
Banana Nut Roll
Mini Cherry Cheesecakes

Sugar Cookie Recipe (from Cyn's recipe contest)
  • 2 cups sugar
  • 2 cups butter
  • 2 eggs
  • 2 tsp. vanilla extract
  • 6 cups flour
  • 3 tsp. baking powder
  • 1 tsp. salt
Cream butter and sugar. Add eggs and vanilla. Mix dry ingredients together, the add to butter mixture.

For cookie stamping (very simple):
Roll dough into 1" balls and place on ungreased cookie sheet. Depress balls with a stamp of choice. Bake in 350 degree oven for 8-10 minutes or until edges are just turning brown.

For cookie cut-outs:
Divide dough into 4 equal parts. Place each part in between two pieces of wax or parchment paper. Roll out to desired thickness. Place on cookie trays in refrigerator for 1 hour to chill. Your are now ready to use cookie cutters. Any remaining dough, repeat process of rolling and chilling. Bake in 350 degree oven for 8-10 mins.

When cooled, decorate as desired.

These cookies are to die for! I came across this recipe on a website months ago- they are so buttery and soft. Just pick up some vanilla frosting and add a few drops of food coloring to tint red or green, then a few drops of water to make it easier to spread- use a paint brush to decorate. Kids love to help with this as well, so move on over. These are certainly a welcome addition to my holiday cookie collection and hopefully to yours as well!
 

    Risotto with Gruyere and Peas
  • 2 cups chicken broth (plus additional as needed)
  • 1 cup arborio rice
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup frozen green peas
  • 6 ounces Gruyere cheese, shredded, or cream Havarti cheese
  • Risotto with Gruyere and Peas
  • 1/2 cup grated Parmesan cheese
You can also prepare this recipe using quick-cooking rice, but you will need to reduce the amount of chicken broth accordingly.

Bring 2 cups chicken broth to a boil in a saucepan. Add the rice, salt, and pepper; reduce the heat to low.

Cook, covered, for 30 minutes, checking often to make certain the broth is not absorbed. If broth is absorbed, add additional chicken broth 1/4 cup at a time as needed.

Stir in the green peas when the rice is almost tender. Cook, covered, for 5 minutes. Stir in the Gruyere cheese and Parmesan cheese. The consistency of the risotto should be creamy. If it is too dry, add additional chicken broth. Cook, covered, for 5 minutes over low heat.
Yield: 4 to 6 servings

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