The chicken is immersed in a honey, citrus, and chili-infused marinade, and then roasted on a sheet pan with carrots and dates.
Serving Size: 4-6
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Chopped pecans, pumpkin pie spices, and white chocolate are stirred into a creamy pumpkin-laced fudge to make what’s sure to become a new holiday tradition. You can tweak the recipe by adding a little more spice, skipping the nuts, or using dark chocolate chips instead of white.
Yield: Makes about 3 pounds
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Kids love jiggly jellies so let them help you make these adorable fruit jelly cut-outs. You only need 3 ingredients—unflavored gelatin, fruit juice (like orange or lemon or a raspberry puree), and superfine sugar. Once the mixture has become firm, cut the jellies into creative shapes with mini cookie cutters and present to guests in festive boxes or bags.
Recipe yields: about 4 (10 jellies per gift)
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Decidedly mature flavors, including coffee and lavender, give these melt-in-your-mouth delicacies a bit of sophistication. Use this base recipe to make marshmallows for parties or homemade holiday gifts. Different flavors can be added to make a variety. Show them to their best advantage in a simple glassine bag, tied with a festive ribbon.
Total Time: 55 min
Prep: 40 min
Yield: 12 marshmallows per flavor (4 batches yield 16 bags of 3 marshmallows, 4 bags of each variation)
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What could be more cute than a layered punch on the 4th of July? These are really simple to make, look adorable and taste great!
The key to making this recipe work is to look at the sugar content on each item you are pouring! You want to go from the highest sugar content on the bottom, to the least sugar on the top in order to keep the layers separate!
When you pour each layer, be sure to pour very slowly over an ice cube or over the back of a spoon. The slower you can pour, the better.
It’s best if these are made just before serving! The layers will stay separated for a bit however the ice will begin to melt.
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If you’ve never made a poke cake before, you have to try it! They are easy to make and so good, the Jell-O keeps the cake extra moist!
To make it really quick, this recipe starts with a boxed cake mix but if you have a favorite white cake recipe, by all means use that! Once the cake is done baking you’re going to poke it all over, the more holes the better! I use the end of a chopstick but the end of any sort of spoon will work perfectly! You’ll want your holes in somewhat of rows so you can alternate the red & blue Jell-O as you pour it over. We found it worked best to put the Jell-O in a squeeze bottle (you can grab them on Amazon or even use a ketchup squeeze bottle from the dollar store).
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