our favorite Holiday Recipes from our Families to yours

Combine peanut butter and butter in the bowl of a stand mixer and beat until well-combined.
Add brown sugar, vanilla extract, and salt. Stir well.
Gradually add powdered sugar until completely combined. Scoop into Tablespoon-sized balls and roll with the palms of your hand until smooth and round.**
Place on wax-paper lined cookie sheet and freeze for 15-20 minutes.
While peanut butter balls are chilling, combine chocolate chips and coconut oil (or vegetable shortening) and heat in the microwave in 25-second intervals (stirring well in between) until chocolate is smooth and completely melted. Pour into a deep dish (I use a wide cup).
Remove peanut butter balls from freezer, spear the top of each peanut butter ball with a toothpick and, holding the toothpick, dip each buckeye ball into the melted chocolate.
Return to cookie sheet and remove toothpick. Use the pads of your fingers to smooth over the toothpick mark.
Allow chocolate to harden before eating and enjoying (placing them in the refrigerator will speed up the process of the chocolate hardening!).

Ingredients

Place all ingredients in a pitcher and stir well to combine.
Cover and refrigerate for at least 3 hours to overnight.
Serve over ice with seltzer for fizz if you like along with another sprig of rosemary and cinnamon.

In a large saucepan, pour the water, then add salt and bring to a boil.
Add the pasta and cook for 10 minutes or until soft.
Drain and set the pasta aside.
Preheat the oven to 350 F (175°C).
In the same saucepan over medium heat, heat the butter, and brown the garlic, onion and bell pepper for 1 to 2 minutes or until tender.
In a separate pan, make a roux using flour and butter. Once cooked through, add the evaporated milk while stirring to prevent clumping.
Add the Edam cheese, and continue stirring.
Add the pasta to the onion, garlic and pepper, and mix well.
Then add half the Parmesan, and mix well. Season with salt to taste.
Pour the pasta mixture into a baking dish.
Sprinkle the remaining Parmesan over the pasta.
Place the dish on the middle rack of the oven, uncovered, and bake for 45 minutes or until the top is golden brown.
Let stand 10 minutes before serving.

Preheat the oven to 350° and butter a shallow 9-by-13-inch ceramic baking dish. In a large pot of boiling salted water, blanch the green beans until crisp-tender, about 4 minutes. Drain and cool under running water. Pat dry and thinly slice on the diagonal. Pat dry again.
In a medium saucepan, melt the 4 tablespoons of butter. Add the flour and whisk over moderate heat until lightly browned, about 4 minutes. Gradually whisk in the milk and garlic and bring to a boil. Reduce the heat to moderately low and simmer, whisking constantly, until thick, about 5 minutes. Remove from the heat and stir in the goat cheese. Season the sauce with salt, pepper and 1/4 teaspoon of the pimentón.
In a large bowl, toss the green beans with the sauce. Spread the mixture into the prepared casserole and sprinkle the almonds and the remaining 1/4 teaspoon of pimentón over the top. Bake for 20 to 25 minutes, until bubbling and the almonds are lightly browned. Let the casserole stand for 10 minutes before serving.