Orange-Scented Cranberry Sauce

Makes 3 1/2 cups

2 bags (12 ounce) fresh or frozen cranberries

1 1/2 cups sugar

4 wide strips orange zest, plus 1 cup fresh orange juice

Coarse salt and ground pepper

In a medium saucepan, combine cranberries, sugar, orange zest and 1/2 cup water; season with salt and pepper. Bring to a boil over medium-high heat. Reduce to a simmer and cook until thickened, 20 to 25 minutes. Remove from heat and stir in orange juice.

Source: Martha Stewart

Pistachio-Covered Cheese Log

Serves 8

1 bar (8 ounces) cream cheese, room temperature

1 cup coarsely grated sharp white cheddar cheese (4 ounces)

1 tablespoon Dijon mustard

1 teaspoon Worcestershire sauce

Coarse salt and ground pepper

1 cup shelled unsalted pistachios, coarsely chopped

Crackers, for serving

In a medium bowl, using an electric mixer, beat cream cheese, cheddar, Dijon and Worcestershire until well combined; season with salt and pepper. Cover and refrigerate until slightly firm, 1 to 2 hours.

Meanwhile, in a medium skillet, toast pistachios over medium heat, stirring frequently, until fragrant and golden, about 7 minutes. Transfer to a plate; let cool.

Transfer cheese mixture to a piece of waxed paper; using paper, shape into a 6-inch-long log. Cover with pistachios, pressing to adhere. Wrap log in a fresh piece of waxed paper; chill until firm, 1 to 2 hours (or up to 1 day). Serve with crackers.

Source: Martha Stewart

Slow Cooker Garlic Mashed Potatoes

Serves 8

3 pounds red potatoes, chopped

1/4 cup unsalted butter

4 garlic cloves, peeled and crushed

Kosher salt and freshly ground black pepper

1/2 cup sour cream

1/3 cup freshly grated Parmesan

2 tablespoons milk, or more, as needed

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon freshly grated nutmeg

2 tablespoons chopped fresh chives

Lightly coat the inside of a slow cooker with nonstick spray. Place potatoes, butter, garlic and 1/4 cup water into the slow cooker; season with salt and pepper, to taste. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours, or until tender.

Add sour cream, Parmesan, milk, thyme, oregano, basil and nutmeg. Using an electric mixer fitted with the paddle attachment, blend potatoes until light and fluffy, about 2-3 minutes. If the mixture is too thick, add more milk as needed until desired consistency is reached.

Serve immediately, garnished with chives, if desired.

Source: Damn Delicious