Hey, Hollymoms! Every day this week we’re sharing a new recipe from our favorite celebrity chefs that would be perfect to stir up this Christmas! Pat and Gina Neely are the king and queen of southern BBQ and these Food Network stars definitely know their meat and what works well with it. Whether you’re roasting a turkey, chicken, ham or some fish, their Holiday Cornbread Stuffing is the perfect side dish. Enjoy!

Neely’s Holiday Cornbread Stuffing
Serves: 6 to 8

Ingredients:
3/4 pounds bacon, cut into chunks
2 large onions, chopped
4 ribs celery, chopped
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
2 cups chopped pecans
2 (16-ounce) bags dried corn bread stuffing mix
4 cups chicken broth
1/2 stick butter

Directions:

Preheat oven to 350 degrees F.

Cook bacon in a heavy skillet until crisp. Turn heat down and add onions and celery; saute until tender, about 6 minutes. Add the thyme and sage and saute until fragrant. Stir in pecans.

In a large bowl, add the cornbread mix, bacon and vegetables, and stir in the chicken broth. Add to a 13 by 9 by 2-inch casserole dish. Add butter slices to the top of the casserole and cover with foil. Bake for 30 minutes then remove foil and cook until top is crisp, about 15 more minutes.

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Hey, Hollymoms! Every day this week we’re sharing a new recipe from our favorite celebrity chefs that would be perfect to stir up this Christmas! Today we’re taking vegetables to a whole new level with the help of Food Network‘s Bobby Flay. He sure does know his way around the kitchen, and thanks to his creativity we have found a way to make brussels sprouts festive and tasty! Even the most veggie-phobic diner should enjoy these.

Brussels Sprouts with Pomegranate and Walnuts
Serves: 4

Ingredients:
1 lb Brussels sprouts, trimmed
2 tablespoons canola oil
Salt and freshly ground black pepper
4 tablespoons cold unsalted butter
Seeds from 2 pomegranates
¼ cup coarsely chopped toasted walnuts

Directions:
1. Preheat oven to 375 degrees F. Place Brussels sprouts on a large baking sheet, toss with oil and season with salt and pepper. Roast in the oven until just cooked through, about 25-30 minutes.
2. Transfer sprouts to a large bowl, add the butter and stir until melted. Stir in the pomegranates seeds and walnuts.

How easy is that? Let us know what your family thinks of this recipe!

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Hey, Hollymoms! Every day this week we’re sharing a new recipe from our favorite celebrity chefs that would be perfect to stir up this Christmas! Today we’re talking comfort food and what could be better than a steaming bowl of soup? Food Network star Giada De Laurentiis‘ Butternut Squash Soup with Fontina Cheese Crostini will warm your heart and soul after a long day of shopping or shoveling snow. Even the pickiest eater will come back for seconds, we promise!

Butternut Squash Soup with Fontina Cheese Crostini
Ingredients:
Soup:
2 tablespoons butter, at room temperature
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 medium carrot, peeled and chopped into 1/2-inch pieces
3 cloves garlic, minced
3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)
6 cups low-sodium chicken stock
1/4 cup chopped fresh sage leaves
Kosher salt and freshly ground black pepper

Crostini:
1/2 baguette, sliced diagonally into 1/2-inch thick slices
Extra-virgin olive oil, for drizzling
2 tablespoons chopped fresh sage leaves
1 cup (2 ounces) grated fontina cheese
Kosher salt

Directions:
In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes. Stir in the garlic and cook until aromatic, about 30 seconds. Add the squash and the chicken stock. Bring the mixture to a boil and add the sage. Continue to boil until the vegetables are tender, about 20 minutes. Turn off the heat. Using an immersion blender, blend the mixture until smooth and thick. Season with salt and pepper, to taste. Keep the soup warm over low heat.

For the crostini: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bread slices on a baking sheet. Drizzle with olive oil and sprinkle with sage. Sprinkle the cheese on top and season with salt, to taste. Bake until the cheese has melted and the bread is light golden, about 6 to 8 minutes.

To serve, ladle the soup into bowls and garnish with the cheese crostini.

Cook’s Note: The cooked vegetable mixture can also be pureed (after cooling for about 5 minutes) by ladling, in batches, into a food processor or blender and blended until smooth.

Happy cooking this holiday season, HollyMoms!

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Hey, Hollymoms! Every day this week we’re sharing a new recipe from our favorite celebrity chefs that would be perfect to stir up this Christmas! Today, we’re sharing with you Paula Deen‘s recipe for her delicious Peppermint Chocolate Coffee!

Paula’s Hot Cranberry Cider

This drink is perfect for Christmas Eve night when you and your family are getting together, waiting for Christmas morning to arrive! Your kiddies might even want to leave a cup for Santa!

Paula Deen’s Peppermint Chocolate Coffee

Ingredients
1 tablespoon chocolate syrup
2 tablespoons peppermint syrup or peppermint baking chips
½ cup (4-ounces) hot fresh brewed coffee
Whipped cream, for garnish
Chocolate shavings, for garnish

Directions
To a coffee mug, add chocolate syrup, peppermint syrup and coffee. Mix together. Top with a dollop of whipped cream and chocolate shavings.

Happy mixing, Hollymoms! Let us know how this drink goes over with your family!

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Whew, you survived Thanksgiving and Black Friday mall madness, HollyMoms! But if you still have some guests staying at your house, we have the perfect pumpkin pancake recipe to serve at brunch. After all, a good hostess feeds her guests before kicking them to the curb! Chef/owner of the Los Angeles eatery The Griddle Café, Jodi shares her recipe for decadent and nutritious Pumpkin Pancakes. They’re so good!

Thanksgiving Pumpkin Pancakes

Ingredients:
2 cups of your favorite dry pancake mix
3 Tbsp dark-brown sugar
2 1/2 tsp pumpkin-pie spice
1 1/2 cups milk
1 cup canned pure pumpkin puree (for an easier option ~ use 1 cup of Libby Pumpkin Pie filling, which is already seasoned. Omit the pumpkin pie spice and vanilla if choosing this option)
1 egg, beaten
1 tsp pure vanilla extract
1 Tbsp vegetable oil, plus more for the griddle.

Directions:
In a large bowl, combine the pancake mix, brown sugar, and pumpkin pie spice. In another large bowl, mix together the milk, pumpkin, egg, vanilla extract, and oil. Add the pumpkin mixture to the dry ingredients and stir to combine.

Heat a lightly oiled griddle or large frying pan on medium high. Pour the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook the pancakes until bubbles form in the batter and the edges begin to brown. Then flip them and cook until the other sides are lightly browned.

Top with store bought or homemade whipped cream and powdered sugar.

Happy cooking, HollyMoms!

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Congratulations, HollyMoms — you survived Thanksgiving! If you’ve been out scoring all the great Black Friday sales, then the last thing you want to do is head back into the kitchen. But since your fridge is probably overflowing with leftovers, we think you’ll really appreciate this Turkey Tetrazzini recipe from Emeril Lagasse. It cooks in just over an hour and is sure to satisfy after a busy day of shopping. Enjoy!

Emeril Lagasse’s Turkey Tetrazzini

Ingredients:
1/2 cups chopped onions
1/2 cup chopped red bell peppers
7 tablespoons unsalted butter, divided
1 teaspoon minced garlic
1 pound white button mushrooms, ends trimmed, sliced
1 1/2 teaspoons Essence, recipe follows
1/2 teaspoon freshly chopped thyme leaves
1/4 cup all-purpose flour
1/4 cup dry white wine
2 cups chicken stock or low-sodium canned chicken broth
1 3/4 cups heavy cream
12 ounces wide egg noodles
1 pound cubed or bite-size shredded roast turkey
1 tablespoon freshly chopped parsley leaves
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1/3 cup freshly grated Parmesan
1 (5 1/2-ounce) bag potato chips, crushed

Directions:

Saute the onions and bell peppers in 6 tablespoons butter in a large skillet or Dutch oven over high heat until soft, about 4 minutes. Add the garlic and cook for 2 minutes, stirring. Add the mushrooms, Essence, and thyme and cook, stirring occasionally, until the mushrooms are soft and have released their liquid, about 6 minutes. Sprinkle with the flour and cook, stirring, for 2 minutes. Add the wine and chicken stock and cook, stirring, until smooth and thick, about 2 minutes. Add the heavy cream and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon and very flavorful, 15 to 20 minutes.

Preheat the oven to 375 degrees F.

Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 10 minutes. Drain in a colander and set aside.

Butter a 9 by 13-inch casserole or baking dish with the remaining tablespoon of butter and set aside.

When the sauce has thickened, add the noodles, turkey, parsley, salt, black pepper, and Parmesan to the skillet and stir until thoroughly combined. Transfer to the prepared casserole and top with the potato chips. Bake uncovered until bubbly and golden brown, about 30 minutes. Serve immediately.

Emeril’s ESSENCE Creole Seasoning

Ingredients:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Directions:
Combine all ingredients thoroughly.
Yield: 2/3 cup

Happy cooking, HollyMoms! Let us know what you think of this one.

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What do you do when you’ve got a house full of guests and the turkey is still in the oven? Simply whip up a batch of the Barefoot Contessa star Ina Garten‘s Roasted Shrimp Cocktail with a side of zesty dipping sauce! This super-simple recipe tastes like you slaved over it for hours, but your guests don’t need to know that it took just 10 minutes! Enjoy!

Barefoot Contessa’s Roasted Shrimp Cocktail

Ingredients:
For the shrimp:
2 pounds (12 to 15-count) shrimp
1 tablespoon good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

For the sauce:
1/2 cup chili sauce (recommended: Heinz)
1/2 cup ketchup
3 tablespoons prepared horseradish
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce (recommended: Tabasco)

Directions:

Preheat the oven to 400 degrees F.

Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.

For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.

Happy cooking, HollyMoms!

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Here’s how to make cauliflower simply irresistible this Thanksgiving, with a recipe from Real Housewives of New York City star, Jill Zarin!

Who knew that cauliflower could be so yummy? Try The Real Housewives of New York City star Jill Zarin‘s recipe for her delicious cauliflower side dish that she shared with HollyBaby.com exclusively!

Jill Zarin’s Delicious Cauliflower

Ingredients:

• 3 tablespoons of olive oil
• 1 large head of cauliflower, separated into florets
• 1/3 cup grated Parmesan cheese
• 1/3 cup bread crumbs or Panko

Directions:

1. Preheat the oven to 350°F.
2. Place the cauliflower on a large baking sheet, spread evenly.
3. Sprinkle the top of the cauliflower with olive oil.
4. Liberally sprinkle bread crumbs and Parmesan cheese to completely cover cauliflower florets.
5. Bake for 40 minutes, or until top of florets are golden brown.

Happy Thanksgiving!

Try Rachael Ray’s tasty side dish recipe for Potato Gratin!

–Lindsey DiMattina

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