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This is the last column you’ll likely read before your Christmas meal plans are done. We do have an issue that comes out Christmas Eve, but if you’re still looking for recipes and ideas that night, you might be in some trouble when it comes to food prep!

I’m grateful for this space and that I get so much feedback from all of you guys on my recipes and what you’d like to see. You are the reason I enjoy doing this column each week, and you guys are what keeps my creative juices flowing in the kitchen, and for that, I (and my wife!) thank you!

Every column is a chance to connect with our fantastic readers who have given my wife and I, as well as our exchange students and our dogs, a great life! I wouldn’t trade it for anything!

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PARMESAN HERB POPOVERS

6 Tbsp. salted butter

Cooking spray

1 1/2 cups whole milk

4 large eggs, at room temperature

1 1/2 cups all-purpose flour

1 1/2 tsp. kosher salt

1/2 tsp. black pepper

1/4 cup grated parmesan cheese

1/4 cup chopped fresh herbs (such as sage, rosemary and thyme)

Garlic Butter

1 stick salted butter, at room temperature

1 garlic clove, grated

Make the popovers: Preheat the oven to 450˚. Dice 2 tablespoons of the butter into 12 small pieces. Coat a 12-cup muffin or popover pan with cooking spray and place a piece of butter in each cup. Melt the remaining 4 tablespoons butter in a small bowl in the microwave and set aside.

Microwave the milk in a microwave-safe liquid measuring cup until warm, about 30 seconds. Add it to a blender, along with the eggs and blend until combined and frothy, about 30 seconds. Add the flour, melted butter, salt and pepper and pulse until combined. Add the parmesan and herbs and pulse just until combined. Let rest for 10 minutes.

Place the greased popover (or muffin) pan in the oven until it gets very hot, about 3 minutes. Remove from the oven and quickly divide the batter among the cups (about ⅓ cup each). Bake for 15 minutes. Without opening the oven, reduce the oven temperature to 350˚ and continue baking until the popovers are evenly browned, about 15 more minutes.

While the popovers bake, make the garlic butter: Stir together the butter and grated garlic until smooth. Serve the hot popovers with the garlic butter.

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CRANBERRY CRISP

1 stick salted butter, cubed, plus more for the baking dish

3/4 cup all-purpose flour

1/2 cup old-fashioned rolled oats

1/2 cup packed light brown sugar

1/4 tsp. ground ginger

1/4 cup chopped pecans

1/4 cup white chocolate chips

Filling

5 cups cranberries, thawed if frozen (about 18 ounces)

1 cup packed light brown sugar

Grated zest of 1 orange, plus ¼ cup juice

2 Tbsp. cornstarch

2 tsp. vanilla extract

1 tsp. ground ginger

Vanilla ice cream, for serving 

Make the topping: Preheat the oven to 350˚. Butter a 9-inch square baking dish. Whisk together the flour, oats, brown sugar and ginger in a medium bowl. Add the butter and use a pastry blender or two forks to cut it into the dry ingredients until the mixture looks like cookie dough. Add the pecans and work them in with your hands until evenly combined. 

Make the filling: Combine the cranberries, brown sugar, orange zest, orange juice, cornstarch, vanilla and ginger in a medium bowl. Scrape the mixture into the prepared baking dish and sprinkle with the topping. Bake for 45 minutes.

Remove from the oven and sprinkle with the white chocolate chips. Return to the oven and continue baking until the topping is golden brown and the fruit is bubbling, 5 to 10 more minutes. Let sit at least 10 minutes before serving. Serve with ice cream.

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STUFFED CELERY

1 (8-ounce) package cream cheese, at room temperature

2 Tbsp. heavy cream

Juice of 1/2 lemon, plus 1 teaspoon lemon zest

1/2 tsp. kosher salt

1/4 tsp. garlic powder

1/4 tsp. black pepper

15 pimiento-stuffed green olives, finely chopped

1/4 cup chopped walnuts

8 stalks celery, cut into thirds

Sweet paprika, for garnish (optional)

Chopped fresh chives, for garnish

In a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer, combine the cream cheese, heavy cream, lemon juice, lemon zest, salt, garlic powder, and pepper. Beat on medium speed until light and fluffy, 2 to 3 minutes. Fold in the chopped olives and walnuts. 

Transfer the mixture to a piping bag with the tip cut or a plastic zip-top bag with a corner cut. Pipe the filling into the celery. Garnish with a dusting of paprika, if desired, and a sprinkle of chives.

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PUPPY CHOW

1 cup bittersweet chocolate chips

2/3 cup creamy peanut butter

1/4 cup salted butter

1 12-oz. box corn Chex cereal

2 cups powdered sugar

Combine chocolate chips, peanut butter, and salted butter in a medium microwave-safe bowl. Microwave on high for 30 seconds; stir, then microwave for 30 seconds more. Stir until smooth.

Add cereal to a large bowl. Pour chocolate mixture over cereal; stir gently until cereal is thoroughly coated.

Add coated cereal and powdered sugar to a large resealable plastic bag. Seal bag, and shake until cereal is coated. Serve immediately, or store in an airtight container up to 1 week.

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CREAMY BUTTERNUT SQUASH CASSEROLE

2 tablespoons olive oil

2 small onions, chopped

1 (2 1/2 pound) butternut squash - peeled, seeded, and cubed

6 cloves garlic, crushed

¼ teaspoon salt

1 tablespoon water, or as needed (Optional)

3 eggs

¾ cup sour cream

1 cup grated Parmesan cheese

⅓ cup chopped fresh basil

¼ teaspoon ground black pepper

½ (8 ounce) package coarsely shredded mozzarella cheese

Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch casserole dish.

Heat olive oil in a skillet over medium heat; cook and stir onions in the hot oil until softened, about 10 minutes. Stir in squash and garlic; season with salt. Cook, stirring occasionally, until squash is slightly tender, about 10 minutes. Add water if mixture gets too dry. Transfer squash mixture to the prepared casserole dish.

Lightly whisk eggs in a bowl; stir in sour cream, Parmesan cheese, basil, and black pepper. Pour egg mixture over squash mixture; top with mozzarella cheese.

Bake in the preheated oven until squash is tender and mozzarella cheese is bubbling, about 30 minutes.

TFD: “My idea of Christmas, whether old-fashioned or modern, is very simple: loving others. Come to think of it, why do we have to wait for Christmas to do that?”

― Bob Hope

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