highly rated recipes A COLLECTION OF OUR OF FAVORITE HOLIDAY MEALS AND DESSERTS by the team at Charity Navigator Chewy Chocolate Cookies Provided by Charity Navigator's Senior Program Analyst Kevin Doyle Source: Hershey's INGREDIENTS 3/4 cup Hershey's Cocoa 1 teaspoon baking soda 1-2/3 cups butterscotch chips (10-oz. pkg.) 1-1/4 cups butter or margarine (2-1/2 sticks) , softened 2 eggs 2 cups sugar 2 teaspoons vanilla extract 2 cups all-purpose flour 1/2 teaspoon salt INSTRUCTIONS 1. Heat oven to 350°F. Stir together flour, cocoa, baking soda and salt; set aside. 2. Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet. 3. Bake 8 to 9 minutes. (Do not over bake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 54 cookies. Cheesy Baked Tortellini Provided by Charity Navigator's Vice President of Program Analyst Operations Matt Viola Source: The Food Network INGREDIENTS Olive oil 2 cups marinara sauce 1/3 cup mascarpone cheese 1/4 cup chopped fresh Italian parsley leaves 2 teaspoons chopped fresh thyme leaves 1 pound purchased cheese tortellini 2 ounces thinly sliced smoked mozzarella 1/4 cup freshly grated Parmesan INSTRUCTIONS 1. Preheat the oven to 350 degrees F. Lightly oil an 8 by 8 by 2-inch baking dish. 2. Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and Parmesan. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes. Cranberry Orange Scones Provided by Charity Navigator's HR and Operations Manager Julia Bieniek Source: Barefoot Contessa INGREDIENTS 4 cups plus ¼ cup all-purpose flour ¼ cup sugar, plus extra for sprinkling 2 tablespoons baking powder 2 teaspoons kosher salt 2 teaspoons grated orange zest (2 oranges) ¾ pound (3 sticks) cold unsalted butter, diced 4 extra-large eggs, lightly beaten 1 cup (½ pint) cold heavy cream 1 cup dried cranberries 1 egg beaten with 2 tablespoons water, for egg wash ½ cup plus 2 tablespoons confectioners’ sugar 4 teaspoons freshly squeezed orange juice INSTRUCTIONS 1. Preheat the oven to 400 degrees. Line a sheet pan with parchment paper. Recipe continued on next page Cranberry Orange Scones Continued from previous page 2. In the bowl of an electric mixer fitted with the paddle attachment, mix 4 cups of flour, ¼ cup of granulated sugar, the baking powder, salt, and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly add to the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and ¼ cup of flour, add to the dough, and mix on low speed until blended. 3. Dump the dough onto a well-floured board and knead it into a ball. Flour your hands and a rolling pin and roll the dough just under 1-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn’t stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on the prepared sheet pan. Collect the scraps neatly, roll them out, and cut more circles. 4. Brush the tops of the scones with the egg wash, sprinkle with granulated sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners’ sugar and orange juice and drizzle over the scones. Ravioli with Roasted Zucchini Provided by Charity Navigator's Vice President of Program Analyst Operations Matt Viola Source: My Recipes INGREDIENTS 4 small zucchini, sliced into ¼-inch rounds 2 tablespoons olive oil 1 pinch of dried red chili flakes ⅔ cup freshly and finely grated Parmesan ¼ teaspoon freshly ground black pepper ½ teaspoon kosher salt 2 cloves garlic, crushed 1 pound cheese ravioli (preferably fresh) 3 tablespoons chopped fresh flat-leaf parsley INSTRUCTIONS 1. Preheat the oven to 400° F. Bring a large pot of water to a boil. Place the zucchini in a large baking dish in a single layer and drizzle with the oil, chili flakes, and 3 tablespoons of the Parmesan, then season with the pepper and ½ teaspoon of the salt. Add the garlic and roast for 20 minutes, tossing halfway through, until tender and just golden brown. 2. Meanwhile, add the ravioli and the remaining salt to the boiling water. Return to a boil, stirring frequently to prevent the ravioli from sticking. Cook the ravioli for 3 minutes after they begin to float. Drain and place in a large bowl. Toss gently with the roasted zucchini, half the parsley, and half the remaining Parmesan. Serve immediately with the remaining parsley and Parmesan. Dark Chocolate Peppermint Bark Cookies Provided by Charity Navigator's Program Analyst Maggie Kurnyta Source: Oh Sweet Basil INGREDIENTS 3/4 Cup Butter softened 3/4 Cup Brown Sugar 3/4 Cup Sugar 2 Eggs 1 Teaspoon Vanilla 1 3/4 Cups Flour 2/3 Cup Unsweetened Dark Hershey's Cocoa 1 Teaspoon Baking Soda 1/2 Teaspoon Salt 1 Cup Peppermint Bark Baking Chips INSTRUCTIONS 1. Heat the oven to 350. 2. In a large bowl, mix together the butter and sugar until smooth for 3 minutes and lightened in color. 3. Add the eggs one at a time and vanilla and mix until just combined. Recipe continued on next page Dark Chocolate Peppermint Bark Cookies Continued from previous page 4. In a separate bowl, sift together all of the dry ingredients. 5. Slowly add the dry ingredients to the wet ingredients and mix only until the ingredients are well incorporated. 6. Stir in the baking chips. 7. Spoon onto a parchment lined baking sheet and bake for 8 minutes. 8.Remove to a cooling rack. Caribbean Jerk Chicken Provided by Charity Navigator's Vice President of Program Analyst Operations Matt Viola INGREDIENTS 2 tablespoons fresh lime juice 1 tablespoon soy sauce 1 tablespoon peanut oil 1 tablespoon liquid hot-pepper sauce 1 tablespoon chopped fresh ginger (½ ground) 3 cloves garlic, coarsely chopped ½ teaspoon dried thyme ¼ teaspoon black pepper ¼ teaspoon allspice ¼ teaspoon salt 2 ½ pounds chicken parts INSTRUCTIONS 1. Prepare marinade: Place lime juice, soy sauce, oil, hot-pepper sauce, ginger, garlic, thyme, pepper, allspice and salt in a food processor or blender; whirl to puree 2. Combine marinade with chicken in a large plastic food-storage bag. Seal. 3. Marinate in refrigerator overnight. 4. Grill at 400F or cook in a pan over medium high heat until cooked through. Chia Pudding Provided by Charity Navigator's Impact Ratings Manager Masha Winchell INGREDIENTS One can coconut milk (12 oz) 5 tablespoons chia seeds 1/2 to 1 tablespoon sugar Anything else you want to add! cinnamon, vanilla extract, berries, maple syrup, etc. INSTRUCTIONS 1. Mix ingredients together, put it in the fridge, let it set overnight. 2. Enjoy in the morning! Creamy Wild Rice Soup (Vegan & Oil Free) Provided by Charity Navigator's Advisory System Manager Zachary Weinsteiger Source: High Carb Hannah INGREDIENTS Saute Ingredients: 2 cups baby bella mushrooms, sliced 1/2 a large yellow onion, chopped 3 cloves garlic, minced Cashew Cream Ingredients: 1/2 cup raw cashews (soaked in 1 cup water for 3-4 hours) 1 tbsp nutritional yeast 2 tbsp miso 1 tbsp apple cider vinegar or lemon juice Soup Ingredients: 1 cup wild rice 1 cup yellow or red potatoes, chopped 1 cup sweet potatoes, chopped 2 cups kale, chopped 3 cups low sodium vegetable broth 2 tbsp italian seasoning Recipe continued on next page Creamy Wild Rice Soup (Vegan & Oil Free) Continued from previous page INSTRUCTIONS 1. Place a large sauce pan on medium heat and add a few tablespoons of water to it. Add in your chopped onions, garlic and mushrooms and saute until the mushrooms become translucent (about 5 minutes). If you are doing this in the instant pot you can use the saute function. 2. While the saute is cooking. Add your cashews (with the water from it soaking), miso, nutritional yeast and apple cider vinegar into your blender and blend on high until smooth. I use a vitamix and blend for a minute until it turns to a cream like texture. 3. Once the saute is done add the rest of your ingredients into your pot (except the cashew cream we just made). Bring to a boil, reduce heat to a simmer, cover and cook about 30 minutes or until the rice is soft. If you are doing this in an instant pot, cook for 22 minutes on high pressure and let it naturally release. 4. Once it's done stir and add in your cashew cream. Add some extra black pepper on top and enjoy. Toll House Chocolate Chip Pie Provided by Charity Navigator's Senior Development Manager Kyle Gardner Source: AllRecipes INGREDIENTS 1 rolled up refrigerated Pillsbury pie crust 2 large eggs ½ cup all-purpose flour ½ cup granulated sugar ½ cup packed brown sugar ¾ cup butter, softened 1 cup Semi-Sweet Chocolate Morsels. If you get the super small ones, they will sink to the bottom and you’ll have a super gooey chocolatey bottom of the pie! 1 teaspoon Sweetened whipped cream or ice cream INSTRUCTIONS 1. Preheat the oven to 325 degrees F (165 degrees C). 2. Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar, and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell. 3. Bake for 55 to 60 minutes or until a knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream, if desired. Vegan Chili Provided by Charity Navigator's Senior Program Analyst Kevin Doyle INGREDIENTS 3 15 oz cans black beans (drained and rinsed, use a colander) 1 28 oz can crushed or diced tomatoes 4ish carrots (chopped) 3- 5 celery stalks (diced) 1 onion (minced) 1 Head of garlic peeled and chopped 1 ish teaspoon of salt (I LOVE salt, this is probably a lot for most folks, consider starting with less and adding after tasting) 1 cup frozen corn (optional, also it goes in last, so while I always intend to add, I often just forget) 1 package of Beyond Meat crumbles Chili powder spice blend 4 teaspoons cumin 1 teaspoon garlic powder 1/2 teaspoon cayenne Start with 1 tablespoon of the combined chili powder spice blend and add more depending on taste. Recipe continued on next page Vegan Chili Continued from previous page INSTRUCTIONS 1. Put can of tomatoes and 1 cans of drained and rinsed beans into blender and blend till smooth. 2. Put everything into a stock pot except corn (blended mix, last 2 cans of drained and rinsed beans, carrots, celery, onion, salt and other spices, chopped fresh garlic) 3. Turn on high till it boils, give everything a stir and then turn down low to simmer for 40 min-1hr (basically until a carrot you taste is the right amount of tender for you. When to taste a carrot get a little sauce with it and amend spices as needed. 4. When done or close, saute and add Beyond Meat crumbles. Add crumbles and 1 can of corn with about 5 minutes left. *Last, a few serving suggestions. We like to serve over rice to stretch meals, but it can be tasty by itself or with a side of bread or cornbread. It is a pretty large amount of chilli. 3 dinners and two lunches later, you might still have chilli and be tired of it. Once done cooking, eating, and cooling, you can store half the batch in a one gallon freezer bag for a near instant meal down the road. If freezing, try to get as much air out of the storage vessel, I like to use a bag and let it freeze as flat as possible for future fast defrosting. When reheating a frozen batch, it does not have to be fully defrosted, but sometimes needs 1 hour on the counter to at least be able to get it out of the container and into the pot. Homemade Eggnog Provided by Charity Navigator's Chief Relationship Officer Kevin Scally Source: Tastes Better From Scratch INGREDIENTS 6 large egg yolks 1/2 cup granulated sugar 1 cup heavy whipping cream 2 cups milk 1/2 teaspoon ground nutmeg 1 pinch of salt 1/4 teaspoon vanilla extract ground cinnamon (for topping) INSTRUCTIONS 1. Whisk the egg yolks and sugar together in a medium bowl until light and creamy. In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a bare simmer. 2. Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs. Recipe continued on next page Homemade Eggnog Continued from previous page 3. Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove. 4. Whisk constantly for just a few minutes, until the mixture is just slightly thickened (or until it reaches about 160 degrees F on a thermometer). It will thicken more as it cools. 5. Remove from heat and stir in the vanilla. 6. Pour the eggnog into a pitcher or other container and cover with plastic wrap. Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth. 7. Serve with a sprinkle of cinnamon, and fresh whipped cream, if desired. *Store homemade eggnog in the fridge for up to one week. Mint Chocolate Chunk Cookies Provided by Charity Navigator's Director of Ratings & Nonprofit Engagement Ofira Bondorowsky Source: CelebratingSweets INGREDIENTS 1 1/2 cups all purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup unsalted butter softened 1/2 cup packed light brown sugar 1/4 cup granulated sugar 1 large egg 1/2 teaspoon pure peppermint extract 1 1/2 cups chopped Andes candies/peppermint bark (small choc chunk size INSTRUCTIONS 1. Preheat the oven to 350°F. Line two baking sheets with parchment paper. 2. In a small bowl combine flour, baking soda and salt. Set aside. 3. In a large bowl, using a hand mixer or stand mixer, beat butter and both sugars for 1-2 minutes, scraping the bowl as needed. Add egg and peppermint extract and beat until combined. Recipe continued on next page Mint Chocolate Chunk Cookies Continued from previous page 4. Slowly add the flour mixture, beating until just combined. Add 1 cup of chopped Andes/peppermint bark (keep the rest for topping the cookies). 5. Scoop golf ball sized portions of dough (about 2 tablespoons) and place them a couple inches apart on the cookie sheets. Using the remaining 1/2 cup mix-ins, top each ball of dough with a few chips/candies (this makes for a prettier cookie). 6. Bake the cookies for 7-10 minutes until the edges are just beginning to turn golden brown and the very center is still slightly underdone. Rotate the baking sheets halfway through cooking time, if necessary. 7. Place the baking sheets on wire racks and allow the cookies to cool completely. Thank you! Please consider the recipes we shared as a small token of our appreciation for your use, trust, and support of Charity Navigator.
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