Venetian Rainbow Cookies

Christmas is my favorite time of year to make these delectable cookies and I get to bake with my sons. Who could ask for more! Yields: 60 cookies 

•          1/2 to 3/4 can solo almond filling
•          1-1/2 cups softened butter
•          1-cup sugar
•          4 eggs separated
•          1 teaspoon almond extract
•          2 cups flour
•          1/4-teaspoon salt
•          5 drops green food coloring
•          8 drops red food coloring
•          1 jar seedless raspberry or apricot (Polaner or

                Smuckers) all fruit

•          2 to 3 oz semi sweet chocolate chips

Grease 3-8 X 12 X 2 pans. (Foil tin section of grocer) Place almond filling in bowl. Add butter, sugar, egg yolks and almond extract. Beat with hand mixer for 5 minutes until well blended. Beat in flour and salt. In a separate bowl beat egg whites until stiff. Fold into mixture. Dough will be thick like cookie dough and not loose like cake dough. Separate dough into three equal parts. Make one green and one red and leave one white. Spread evenly into pans and bake at 350° for 15 minutes watching carefully so edges don not burn. Let cool. Layer with preserves in between with plain cake in middle. Weigh down and refrigerate for 1 hour. Melt together chocolate chips and 1-teaspoon oil in microwave about 3 minutes. Spread a thin layer on one side and refrigerate until chocolate is hard. Flip over and do other side. Place on cutting board and trim off edges. 60 cookies: 4 rows by 15.

HOLIDAY SIDES - Roasted Carrots with Chestnuts and Pecans

• 1/2 cup pecan halves
• 1/2 cup coarsely chopped chestnuts
• 1 tablespoon butter, melted
• 1/4 teaspoon paprika
• 1/8 teaspoon black pepper
• 3 pounds small carrots (can use tri-color)
• 3 tablespoons chopped scallions
• Balsamic glaze

Preheat the oven to 350°F. Toss together pecans, chestnuts, butter, paprika, and pepper in a bowl and lay out on a rimmed baking sheet. Bake until lightly browned and toasted, about 10 minutes. Remove from the oven and cool on pan.

Increase the oven to 450°F. Peel the carrots; trim the carrot tops. Toss together carrots, oil, salt, and pepper in a bowl; spread into a rimmed baking sheet in a single layer. Roast, stirring once, until browned about 30 minutes. Remove from oven and drizzle hot carrots with balsamic glaze. Arrange the carrots on a serving platter. Sprinkle with pecans, chestnuts and scallions.

HOLIDAY SIDES - Brussel Sprouts Gratin

• 1 lb Brussels sprouts
• 1 white onion halved and sliced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 8 oz bacon cooked & crumbled (optional)
• 1 tsp garlic powder
• Pepper to taste
• 1/2 cup heavy cream
• 1/2 cup fontina cheese grated

Preheat oven to 425º.

Slice sprouts in half

Place brussels sprouts and onion on a baking tray.

Cover brussels sprouts with olive oil and salt.

Bake for 20 minutes.

Fli once

Bake for another 20 minutes.

Transfer into baking dish and toss with heavy cream. Sprinkle with fontina and bake at 400º for 15 minutes or until golden on top.

HOLIDAY SIDES - Sauteed Mushrooms with Cheesy Polenta

For the Mushrooms:

• 4 tablespoons olive oil
• 1 1/2 pounds baby bella mushrooms, sliced 
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon fresh chopped parsley
• 3/4 teaspoon black pepper
• 6 garlic cloves, minced
• 3 tablespoons balsamic vinegar
• 3/4 cup vegetable broth
• 4 tablespoons salted butter
• salt to taste

For the Polenta:

• 2 1/2 cups milk
• 2 1/4 cups vegetable broth
• 1 1/2 cups instant polenta
• 8 ounces fontina, gouda or gruyère cheese, shredded
• salt to taste
• Balsamic glaze

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Warm a large skillet over medium-high heat. Add oil. When oil is hot, add mushrooms; and cook stirring occasionally for 7 minutes. Stir in thyme, oregano, pepper and garlic; continue to cook, stirring, for 1 minute. Stir in balsamic vinegar, scraping up any brown bits from bottom of pan, stirring constantly about 30 seconds. Stir in the broth, reduce to low. Stir in butter. Salt to taste. Keep warm.

In a saucepan, bring 2 1/2 cups milk and 2 1/4 cups of broth to a boil. Reduce heat to medium; gradually stir in polenta; cook, stirring constantly until mixture thickens, about 3 minutes. Add more liquid (broth, milk or water) as needed. You want a smooth consistency. Remove from heat. Add shredded cheese; stir to combine until smooth. Salt to taste. Serve polenta warm topped with mushrooms. Drizzle with balsamic glaze for an extra special touch!