Thanksgiving is only a day away, so if you need some extra help in the kitchen for ideas on how to impress your guests (or simply indulge yourself), here are some of our holiday favorites:
1. Hot Spiced Cranberry Cider
Ingredients
- 2 quarts apple cider
- 6 cups cranberry juice
- 1/4 cup packed brown sugar
- 4 cinnamon sticks
- 1 1/2 teaspoons whole cloves
- 1 lemon, thinly sliced
Directions
- In a large pot, combine apple cider, cranberry juice, brown sugar, cinnamon sticks, cloves and lemon slices. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes. With a slotted spoon, remove cinnamon, cloves, and lemon slices. Serve hot.
*Recipe from allrecipes.com*
2. Waldorf Salad
- 3 or 4 granny apples, unpeeled, cut from the core, and chopped into bite size pieces (about 3 cups)
- 1 tablespoon lemon juice
- 1/3 cup raisins
- 2/3 cup chopped celery
- 1/3 cup walnuts (optional)
- 1/3 cup mayonnaise
- 1 tablespoon sugar
- 1/3 cup of marshmellows
Cut up 3 or 4 of the apples, until you get about 2-1/2 or 3 cups of chopped apples. Sprinkle the lemon juice over the apples. The acid in the lemon juice prevents the apples from turning brown. The raisins will taste best if you plump them first. Do this by measuring them into a cereal bowl and adding enough warm tap water to cover them completely. Allow them to sit for a few minutes, absorbing the water, and softening up. Drain them very well when you need them. Chop up the celery, it should take about 2 stalks or so. Add walnuts. Mix everything together in a medium sized bowl with the mayonnaise and sugar, coating all of the ingredients with the mayonnaise. It is now ready to serve, or you can chill it overnight and serve it tomorrow instead. This recipe serves 6.
Big Apple Cufflinks, Designed by Sonia Spenser
3. Sugar Coated Pecans
Ingredients
- 1 egg white
- 1 tablespoon water
- 1 pound pecan halves
- 1 cup white sugar
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Directions
- Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
- In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
- Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
- Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.
*Recipe from allrecipes.com*
4. Hot Crab Dip
Ingredients
- 2 (8 ounce) packages cream cheese, softened
- 4 tablespoons mayonnaise
- 2 cups shredded Cheddar cheese
- 2 (6 ounce) cans crabmeat
- 1 1/2 tablespoons fresh lemon juice
- 2 teaspoons hot sauce
- 2 tablespoons Worcestershire sauce
- paprika, for garnish
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix the cream cheese, mayonnaise, Cheddar cheese, crabmeat, lemon juice, hot sauce and Worcestershire sauce. Transfer to a shallow 9×13 inch baking dish. Garnish with paprika.
- Bake in the preheated oven 30 minutes, or until golden brown and bubbly.
Ingredients
- 4 cups mashed sweet potatoes
- 1 cup white sugar
- 2 eggs, beaten
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/3 cup butter, melted
- 1 teaspoon vanilla extract
- 1 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1/3 cup butter, melted
- 1 cup chopped pecans
Directions
- In a mixing bowl, combine the sweet potatoes, sugar, eggs, milk, salt, 1/3 cup butter and vanilla. Mix together and pour into a greased 13×9 inch baking dish.
- To prepare the topping, combine in a separate bowl the brown sugar, flour, 1/3 cup melted butter and pecans. Mix together and crumble over sweet potato mixture. Bake uncovered at 350 degrees F (175 degrees C) for 35 to 45 minutes.



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Designer “Potato of Doom” Cufflinks, by Sonia Spenser





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