Low on time or simply on the hunt for some less stressful additions to your holiday dish repertoire? These super-simple and delicious recipes from around the web might be just what you’re looking for.
Baked Corn Casserole (Delish)
- 2 cups finely ground cornmeal
- 1/2 cup butter, melted and cooled, plus more for pan
- 1/4 cup granulated sugar
- 2 large eggs
- 2/3 cup whole milk
- 1/4 cup heavy cream
- 2 cup frozen corn, defrosted and drained
- 2 (8-oz.) cans creamed corn
- Kosher salt
- Freshly ground black pepper
- 1/2 tsp smoked or spanish paprika
- 2 tbsp chives, for garnish
- Preheat oven to 375° and butter the inside of a medium baking dish.
- In a large bowl, mix cornmeal and butter until smooth. Whisk in sugar, eggs, milk, and heavy cream until incorporated. Fold in corn and creamed corn and season with salt, pepper, and paprika.
- Pour into prepared baking dish and bake uncovered for 1 hour, or until center is set and top is golden. Garnish with chives and let cool 10 minutes before serving.
- 4 teaspoons active dry yeast
- 1/2 cup of warm water (100 to 105 degrees Fahrenheit)
- 1 teaspoon sugar
- 2 cups milk, scalded and cooled to lukewarm (100 to 105 degrees Fahrenheit)
- 3 tablespoons melted butter, slightly cooled, plus more for brushing
- 1/2 cup of sugar
- 7-8 cups all-purpose flour, plus more for dusting
- 2 eggs
- 2 teaspoons salt
- In a bowl, stir together yeast, warm water, and a teaspoon of sugar. Set aside until the mixture starts to foam, about 5-10 minutes.
- Using a stand mixer fitted with a dough hook, combine yeast mixture, milk, and 1/2 cup of sugar. Gradually beat in some of the flour and stop until the mixture resembles a pancake batter.
- Stir in melted butter, eggs, and salt.
- Add more flour, just a little at a time, and beat until the mixture turns into a soft dough.
- Knead the dough for about 4 to 5 minutes. The dough should only be slightly sticky after kneading. It should stick to your fingers when touched, but should also pull away clean.
- Transfer the dough to a greased bowl. Turn the dough over to grease the other side. Cover with a dry, clean towel and let it rest in a warm area until it doubles in size, about 1 to 1 1/2 hours.
- Lightly dust a clean, dry, and flat surface with flour.
- Punch down the dough to remove air bubbles. Roll it out on the floured surface. Fold it in half, slice it into strips, and then into squares. Place them on greased baking sheets, cover with a towel, and let rest until they double in size, about 30 to 45 minutes.
- Bake the rolls at 350 degrees Fahrenheit for 10 to 15 minutes or until golden brown.
- Brush with butter right after baking. Serve fresh from the oven with honey cinnamon butter.
- 12 ounces cranberries (about 3 cups)
- 1 cup sugar
- 1 cup orange juice or water
- 1 cinnamon stick
- Combine all ingredients in a saucepan over medium heat.
- Bring to a boil, reduce heat and simmer 10-12 minutes uncovered.
- Cool and serve.