Christmas Cranberry Honey Butter

 Christmas Cranberry Honey Butter

A sweet and creamy butter spread infused with tangy cranberries and honey, perfect for holiday mornings or festive spreads.

Ingredients

1 cup (2 sticks) unsalted butter, softened

1/3 cup cranberry sauce (homemade or store-bought)

2 tbsp honey

1 tsp orange zest

Pinch of cinnamon (optional)

Instructions

Prepare the Butter Base:

In a medium mixing bowl, whip the softened butter using a hand mixer until light and fluffy (about 2-3 minutes).

Add Flavorings:

Gently fold in the cranberry sauce, honey, orange zest, and cinnamon (if using) until evenly combined. Be careful not to overmix, leaving swirls of cranberry for a festive look.

Store the Butter:

Transfer the butter to a small glass jar or serving dish. Smooth the top with a spoon and add an extra dollop of cranberry sauce for decoration.

Chill and Serve:

Refrigerate the butter for at least 1 hour to allow the flavors to meld together. Serve at room temperature with warm rolls, biscuits, or pancakes.

Details

Prep Time: 10 minutes

Chill Time: 1 hour

Servings: Makes approximately 1 1/4 cups

Calories: ~100 per tablespoon

This Christmas Cranberry Honey Butter adds a burst of sweet and tangy holiday cheer to any breakfast or festive spread.

Search Results for: Raspberry Swirl Cupcakes with Vanilla Buttercream

 

Raspberry Swirl Cheesecake Cupcakes

Ingredients

- 1 box devil's food cake mix or Yellow.

- 1 cup raspberries, fresh or frozen

- 1 package (8 ounces) cream cheese, softened

- 1/2 cup granulated sugar

- 1 large egg

- 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.

2. Prepare the cake mix according to the package instructions. Fill each muffin liner about 1/3 full.

3. In a small bowl, combine the cream cheese, sugar, egg, and vanilla extract until smooth.

4. Drop a heaping spoonful of the cream cheese mixture into the center of each cupcake.

5. Top each cupcake 2/3 full with remaining cake batter.

6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

7. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.

Helpful Tips

- For a more intense raspberry flavor, use fresh raspberries.

- If you don't have paper liners, grease the muffin tin well.

- Let the cupcakes cool completely before frosting to prevent the frosting from melting.

 Enjoy

Creamy Cajun Shrimp Pasta Bake

 Creamy Cajun Shrimp Pasta Bake 

The ultimate spicy pasta fix that’s loaded with flavor!

Ingredients :

1 lb large shrimp, peeled & deveined

8 oz spaghetti or linguine, cooked al dente

1 tbsp olive oil

1 tbsp butter

1 red bell pepper, diced

3 cloves garlic, minced

1 can (14 oz) diced tomatoes, drained

1/2 cup heavy cream

1/2 cup shredded mozzarella

1/4 cup grated Parmesan

1 tbsp Cajun seasoning (adjust to taste)

1 tsp smoked paprika

1/2 tsp crushed red pepper flakes (optional)

Salt & black pepper to taste

1 cup fresh spinach (optional, chopped)

Chopped parsley for garnish

🍽️ How to Make It :

1️⃣ Sauté the Shrimp:

In a hot skillet with olive oil, cook shrimp 2–3 minutes per side until pink and juicy. Sprinkle with Cajun seasoning and paprika. This brings bold southern flavor and that spicy seafood kick.

2️⃣ Build the Sauce:

In the same pan, melt butter. Add garlic and red bell pepper, cooking until fragrant. Stir in diced tomatoes and heavy cream. Let simmer for 3–4 minutes to get that rich, creamy base — total pasta perfection vibes.

3️⃣ Mix & Melt:

Add mozzarella, Parmesan, and spinach (if using). Stir until creamy and well combined. Toss in cooked pasta and half the shrimp. This makes your ultimate cheesy seafood pasta dream come true.

4️⃣ Bake to Bubbly:

Pour the mixture into a baking dish, top with remaining shrimp and a bit more cheese. Bake at 375°F (190°C) for 15 minutes until golden and bubbly. It’s a crowd-pleaser every single time!

5️⃣ Finish & Serve:

Garnish with fresh parsley and a sprinkle of extra Cajun seasoning. Serve hot and watch this flavor-packed dinner disappear fast!

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Serves: 4

Calories: ~520 per serving | Protein: ~34g per serving

Autumn-Inspired Roasted Butternut Squash Orzo with Spinach

 Autumn-Inspired Roasted Butternut Squash Orzo with Spinach

Ingredients:

1 1/2 cups orzo pasta

2 cups butternut squash, peeled and cubed

2 tbsp olive oil

2 cups fresh spinach

1 tsp fresh thyme, chopped

1 tbsp sesame seeds, toasted

1/4 tsp cracked black pepper

Salt to taste

1 tbsp balsamic vinegar (optional, for added depth of flavor)

Directions:

Preheat oven to 425°F (220°C).

Toss cubed butternut squash with olive oil, salt, and a pinch of black pepper. Spread it evenly on a baking sheet and roast for 25–30 minutes, or until the squash is golden and caramelized, flipping halfway through.

While the squash roasts, cook the orzo in a pot of salted water according to package instructions. Drain and set aside.

In a large skillet, heat a small amount of olive oil over medium heat. Add the spinach and sauté for 2–3 minutes until wilted.

Add the cooked orzo to the skillet and toss to combine with the spinach.

Once the butternut squash is done roasting, gently fold it into the orzo mixture.

Drizzle with balsamic vinegar if using, and top with toasted sesame seeds, cracked black pepper, and fresh thyme.

Serve warm and enjoy this earthy, autumn-inspired dish!

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 320 kcal | Servings: 4 servings

Roasted Sweet Potato Rounds with Honey & Halloumi

 Roasted Sweet Potato Rounds with Honey & Halloumi

Ingredients:

2 large sweet potatoes, sliced into ½-inch rounds

2 tbsp olive oil

Salt & pepper, to taste

6 oz halloumi cheese, sliced

2–3 tbsp honey

1 tsp fresh thyme or rosemary (optional)

Directions:

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.

Toss sweet potato rounds with olive oil, salt, and pepper. Arrange in a single layer on the baking sheet.

Roast for 20–25 minutes, flipping halfway, until tender and lightly golden.

Meanwhile, pan-fry or grill halloumi slices until golden on both sides.

Place halloumi slices on roasted sweet potatoes.

Drizzle with honey and sprinkle fresh thyme or rosemary if using.

Serve warm as an appetizer or side dish.

Nutritional Info (per serving, serves 4):

Calories: 210 kcal

Carbohydrates: 22 g

Protein: 8 g

Fat: 11 g

Fiber: 3 g

Sugar: 11 g

Quick Christmas Cranberry Chicken Meatballs

 Quick Christmas Cranberry Chicken Meatballs 

Tender, juicy chicken meatballs coated in a tangy-sweet cranberry glaze. Ideal for holiday parties, cozy dinners, or even a festive meal prep option. Quick to make, gone even quicker.

Why This Recipe Works:

Easy to prep and bake

Holiday flavors without the stress

Sweet and savory balance

High in protein

Great as appetizer or main course

Ingredients:

For the Meatballs:

1 lb ground chicken

1/3 cup breadcrumbs

1 egg

2 tablespoons grated onion

2 cloves garlic, minced

2 tablespoons chopped parsley

1 teaspoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon black pepper

For the Cranberry Glaze:

1 cup cranberry sauce (whole berry or jellied)

2 tablespoons balsamic vinegar

1 tablespoon honey or maple syrup

1 teaspoon Worcestershire sauce

Optional: a pinch of chili flakes for heat

Instructions:

Preheat oven to 400°F (200°C). Line a baking sheet with parchment or lightly grease.

Make the meatballs: In a large bowl, combine all meatball ingredients. Mix gently until just combined. Roll into 1.5-inch balls.

Bake for 18–20 minutes, flipping halfway, until golden and cooked through.

Prepare glaze: While meatballs bake, heat cranberry sauce, balsamic, honey, and Worcestershire in a small saucepan. Simmer until slightly thickened (about 5–7 minutes).

Toss and serve: Add baked meatballs to the saucepan or pour glaze over them in a bowl. Toss to coat.

Garnish with fresh parsley if desired. Serve warm.

Tips & Variations:

Make ahead and reheat in slow cooker

Use ground turkey if preferred

Add orange zest to the glaze for a citrus twist

Great over rice, mashed potatoes, or toothpicked for party trays

Stuffed Sweet Potatoes with Spinach, Mushroom, and Feta

 Stuffed Sweet Potatoes with Spinach, Mushroom, and Feta 

Ingredients:

2 large sweet potatoes

1 tbsp olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 cup mushrooms, sliced

2 cups fresh spinach

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp dried oregano

1/2 cup crumbled feta cheese

Instructions:

Bake the Sweet Potatoes:

Preheat oven to 400°F (200°C).

Pierce sweet potatoes with a fork and bake for 45-50 minutes until tender.

Prepare the Filling:

In a pan, heat olive oil over medium heat.

Sauté onions and garlic until fragrant. Add mushrooms and cook until soft.

Stir in spinach, salt, pepper, and oregano. Cook until wilted, then remove from heat.

Assemble the Dish:

Slice the baked sweet potatoes open and fluff the flesh with a fork.

Spoon the spinach-mushroom mixture inside and top with crumbled feta.

Serve & Enjoy:

Serve warm and enjoy as a nutritious meal or side dish.