Rocky Road Holidays Wreath Cake

Try this totally delicious cherry looking Holiday goodie that is packed full of crunchy nuts and marshmallows!   Ingredients: Mini marshmallows – 200 g Crushed peanuts – 1/2 cup Caramelized pecans – 1/2 cup Caramelized walnuts – 1/2 cup Grated coconut – 1 cup Red cinnamon or M&M candies – 1/2 cup Dark chocolate wafers

Rich Praline Bread & Butter Pudding

This is a light, comforting, & delicious pudding which combines three irresistible ingredients into layers of buttered bread baked into an eggy custard topped with caramelized nuts.     Ingredients: White bread slices- 8 Eggs – 2 Sweetened condensed milk – 1/2 tin Whole milk – 1 cup Vanilla essence – 1 tsp Cardamom powder

Spaghetti with Beet Balls

Beets are high in immune-boosting vitamin C, fiber, and essential minerals. Beets and beans make a twist to the traditional meatballs into “beet balls”. The beet balls are not only luminously purple, but they are nicely dense and packed with flavour from the toasted walnuts and herbs, which pair beautifully with the beets. Ingredients: For

Holiday White Fruit Cake

Ingredients: Raisins, golden- 1 ½ cup Dried Apricot, chopped very finely- ½- ¾cup Tutti frutti- ¼ cup (Optional) Crystallized ginger- ½ cup (could be replaced with finely grated ginger- 2 teaspoons (or) dry ginger powder- 1/2 teaspoon) Orange zest-2 teaspoons Orange juice-2 oranges Lemon zest-2 teaspoons Lemon juice-1 All purpose flour/ Maida- 2 ¾ cups

Roasted Beet Salad with Walnuts and Goat Cheese

Ingredients 3 medium beets, washed and trimmed 1/4 cup extra-virgin olive oil 2 tablespoons sherry vinegar 1 tablespoon honey 1 tablespoon minced red onions 1/2 teaspoon Dijon mustard 4 cups baby spinach 1/2 cup crumbled goat cheese ½ cup chopped walnuts Method: Preheat the oven to 400 degrees F. Wrap the beets in foil packets

Green Olives, Walnuts, & Pomegranate Salad

Ingredients 3/4 cup walnuts 1/2 cup pitted green olives, coarsely chopped (I added more) 1/4 cup unsalted shelled pistachios, coarsely chopped 1/2 cup pomegranate seeds (I added more like a cup) 2 small shallots, peeled and finely diced 1 tablespoon shredded flat-leaf parsley 1 tablespoon extra virgin olive oil 1 tablespoon extra virgin olive oil