‘Tis the Season to Gather with Friends and Family!

Directions: 

1. Preheat oven to 350 degrees. 

2. In a large Dutch oven or oven safe pot with a lid, heat one tablespoon of oil over medium high heat. Add onion and carrots and cook for a few minutes, stirring constantly. Remove veggies to a plate. 

3. Season the ribs with salt and pepper and coat on all sides with flour. Add 2 more tablespoons of oil to the pot and turn heat to high. Add ribs and brown on all sides, about 45 seconds per side. Remove to a plate. 

4. Add the wine to deglaze the pan. Scrape the bottom of the pan to release any browned bits of flavor. Bring to a boil and cook 2 minutes. 

5. Add beef broth, salt and freshly ground black pepper. Stir in tomato paste. Taste broth and add additional seasonings, if needed. 

6. Add ribs, veggies, and (whole) sprigs of thyme and rosemary to the pot. 

7. Cover with the lid and place into the oven. Cook at 350 degrees for 2 hours, then reduce heat to 325 degrees and cook for an additional 30 to 45 minutes. Ribs should be very tender, nearly falling off the bone. 

8. Remove the pan from oven and allow rest for 20 minutes, with the lid on, before serving. Skim off any fat that has risen to the top of the liquid, before serving. 

9. Serve ribs over mashed potatoes with a spoonful of gravy from the pot. 

10. Store leftover short ribs in a sealed container in the refrigerator for 3-4 days depending on the freshness of your ingredients. 

Mexican Bunuelos  

Ingredients: 

For Dough: 

• 3.5 cups of all-purpose flour 
• 1.5 tsp of baking powder 
• 1.5 tsp of sugar 
• 3/4 tsp of salt 

Directions: 

1. Once dough is mixed add 1/2 cup of shortening, 2 tbsp of Mexican vanilla blend, 1 egg. 

2. Mix and then add 1 cup and 1 tbsp of milk. 

3. Knead dough together. If dry, add more milk. Leave for 5 minutes to rise.  

4. Separate and create palm size rolls and rest for 20 minutes.  

5. With rolling pin, extend dough rolls like tortillas and stretch dough to ensure it is thin all around.  

6. Leave out to dry for about 30 minutes. With a fork, prick a few holes so that when frying oil seeps through.  

7. While drying, combine equal parts sugar and cinnamon in a bowl. This is to sprinkle over the bunuelos when done frying. 

8. In large frying pan, heat up oil. Once hot, fry the bunuelos for about 1 minute on each side.  

9. Once done, put on plate and sprinkle the sugar/cinnamon combo on each side. 

Lemon Snowflake Cookies 

 Ingredients: 

• 1 package lemon cake mix with pudding 
• 2-1/4 cups frozen whipped topping, thawed 
• 1 egg 
• Confectioners’ sugar 

Directions: 

1. In a mixing bowl, combine cake mix, whipped topping and egg.  

2. Beat with electric mixer on medium speed until blended. Batter will be very sticky.  

3. Drop by spoonful into confectioners’ sugar, roll lightly to coat.  

4. Place on an ungreased cookie sheet.  

5. Bake at 350 degrees for 10-12 minutes or until lightly brown.  

Bourbon Apple Grit Cake 

Ingredients: 

• 1 stick unsalted butter, melted (plus more to grease pan) 
• 1/2 cup all-purpose flour (gluten free flour of choice may be substituted) 
• 1/3 cup instant grits 
• 3/4 teaspoon baking powder 
• 1 teaspoon salt 
• 2 large eggs 
• 3/4 cup sugar 
• 3-4 tablespoons bourbon 
• 1 teaspoon pure vanilla extract 
• Pinch of cinnamon and nutmeg 
• 4 apples, chopped 

Directions: 

1. Heat oven to 350 degrees. 

2. Butter a cast iron skillet (preferred) or standard pie dish. 

3. Whisk together flour, grits, baking powder, salt, cinnamon, and nutmeg in a small bowl. 

4. In a separate larger bowl, whisk eggs until foamy. 

5. Add sugar, bourbon, and vanilla to the eggs and whisk to combine. 

6. Whisk in flour mixture and butter in alternating additions until just combined. 

7. Fold in the apples (batter will be very apple-heavy). Transfer batter to the cast iron skillet. 

8. Bake until a toothpick inserted in the center comes out clean and cake is golden brown (60-70 minutes). Let cool at least 10 minutes.  

Can be made the night before and served at room temperature. 

Potatoes Au Gratin 

Ingredients: 

• Butter to grease the baking dish 
• 2½ pounds Russet potatoes (3 to 4), peeled and sliced very thin 
• 1½ teaspoons salt 
• ¼ teaspoon freshly ground black pepper 
• 2 ½ cups gruyere cheese (or sharp white cheddar) 
• 2 ¼ cups heavy cream 
• Fresh thyme, for serving (optional) 

Directions: 

1. Preheat the oven to 350 degrees and set an oven rack in the middle position. Grease an 8-inch (or 2-quart) baking dish with butter. 

2. In a large mixing bowl, toss the potatoes with the salt and pepper until evenly coated. 

3. Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish. Sprinkle a quarter of the cheese over the potatoes, and then pour a quarter of the cream over the cheese. Repeat with the remaining potatoes, cheese, and cream, forming 4 layers. Pour any leftover cream over top. 

4. Place in the oven and bake, uncovered, for 60 to 75 minutes, or until the potatoes are tender when pierced with a knife and golden brown on top. Let the dish settle on the counter for about ten minutes. Sprinkle with fresh thyme, if using, and then serve. 

Make Ahead: If absolutely necessary, this dish can be assembled a day ahead and covered tightly with plastic wrap (pressing the wrap directly against the potatoes so they don’t discolor too much). Store in the refrigerator and bake before serving. Note that the potatoes on top will still discolor a bit in the fridge, but it shouldn’t be noticeable after baking. 

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