New Year’s Celebrations


Overnight Cinnamon Rolls 


  • 1 loaf frozen bread dough
  • 2 T butter, softened
  • 2 T packed brown sugar
  • 2 T sugar
  • 1 tsp ground cinnamon


  • 1 cup confectioners’ sugar
  • 2 oz. cream cheese
  • 3 T butter, room temperature
  • 1 tsp vanilla extract
  • 1 pinch salt
  1. Thaw bread dough in refrigerator for 24 hours.
  2. On a lightly floured board, roll dough out as close to a 10 x 16″ rectangle. If dough starts springing back and not staying in place when rolling, let it rest for 5 minutes and roll again.
  3. Spread butter over dough to about 1/2″ from edges.
  4. In a small bowl combine sugars and cinnamon. Sprinkle evenly over buttered dough.
  5. Depending on the size of your crock pot, determine how many rolls will fit in the bottom. Based on that, choose which side (10″ or 16″) to roll tightly in jelly-roll fashion. Pinch long edge closed. Cut the dough evenly into pieces.
  6. Line the slow cooker crock with two strips of parchment paper, crisscrossed in center. If you have a slow cooker liner, you can use this. Arrange cinnamon rolls in crock. Cover and refrigerate overnight.
    1. Note: If you don’t have enough room in your refrigerator for the crock, find a casserole dish or pie pan that’s a similar diameter to your crock and place rolls in this to chill.
  7. Remove from refrigerator and cook on HIGH for 2 to 2 1/2 hours or LOW for 4 to 4 1/2 hours.
  8. While cooking, mix together the icing ingredients.
  9. Use parchment paper or liner to lift rolls from crock. Allow to cool slightly, then ice and serve warm!




Cranberry Sauce

  • ½ cup orange juice
  • ½ cup unsweetened apple juice
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • 1 (12 oz) bag fresh cranberries, rinsed
  • 1/3 cup chopped raw pecans
  • ⅔ cup canned crushed pineapples, packed in juice
  • 2 T pure maple syrup
  1. Bring juices and spices  to a boil in a saucepan over medium-high heat.
  2. Add cranberries and reduce heat to medium-low. Cook uncovered, for about 10 to 12 minutes.
  3. Add pecans and pineapple; cook for 2 minutes, or until heated through.
  4. Remove from heat, add maple syrup, and allow to cool before serving.



  • 1 cup cranberry sauce
  • 1, 8.8 oz. package Original Stonefire naan flatbread 
  • 1, 8 oz. package brie
  • 1/2 pecans, crushed
  • Fresh thyme to garnish, optional
  1. Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
  2. Cut naan into pieces using a pizza cutter. Alternatively, you can leave as is in one piece! 
  3. Cut small wedges off the wheel of brie and place on top of the naan.
  4. Spoon a small amount of cranberry sauce on top of the brie. Top with pecans.
  5. Place naan on the prepared baking sheet and bake for 6 to 8 minutes, or until brie starts to melt and bubble.
  6. Remove, top with a sprig of fresh thyme (optional) and serve immediately.


  • 1 cup cranberry sauce 
  • 1 (8-ounce) wheel of Brie cheese
  • ½ cup chopped walnuts
  • 2 T honey
  1. Preheat oven to 400°F.
  2. Simmer the orange juice in a 2-quart saucepan set over medium-low heat until reduced, about 3 minutes. Add the cranberries and orange zest and cook until the mixture is thickened and coats the back of a spoon, about 5 more minutes.
  3. Meanwhile, place the Brie on a 12-inch round ovenproof serving platter or in a medium ovenproof skillet. Bake until the cheese is softened, 12 to 15 minutes. Remove from the oven, top with the warm fruit mixture and the nuts, and drizzle honey on top. Serve immediately.

Note: You can also use leftover cranberry sauce from Christmas in place of making cranberry sauce. 


Rainbow Collard Green Wraps



  • 1 baguette cut into 1/2″ slices (I used French bread)
  • ½ cup walnuts
  • ½ cup of chopped dates
  • 1 T olive oil
  • 1 T balsamic vinegar
  • 5 oz. soft goat cheese
  1. Place the sliced baguette slices on a pan or rack and place in the oven on broil. Watch very carefully until the edges are golden brown then remove.
  2. Meanwhile, toast walnuts over medium heat in a pan until they’re golden brown.
  3. Remove from heat and toss nuts with chopped dates, olive oil, and vinegar.
  4. Remove baguette slices from the oven and spread generously with goat cheese. Top with a spoonful of date & walnut topping.
  5. If desired, return to oven for 2-3 more minutes or serve as is!



Holiday Sangria

  • 1 cup white wine (I used Pinot Grigio)
  • ½ cup sparkling apple cider or apple juice
  • 1 splash of orange juice
  • 1/2 Granny Smith apple, thinly sliced
  • 1/4 cup cranberries
  • 1 cinnamon stick
  1.  Place fruit in a container with all liquid ingredients. Allow to chill at least 2 hours, then serve chilled or over ice.

Tropical Peach Punch 

  • 1.5 oz. spiced rum
  • 1 oz. peach schnapps
  • 1 oz. pineapple juice
  • 0.5 oz. orange juice
  • 1.5 oz. Sprite, Ginger Ale, or club soda
  1. Pour all ingredients in a glass over ice, stir, and enjoy!

White Zin Spritzer

  • 2 oz. White Zinfandel
  • 1 oz. peach schnapps
  • 1 oz. pineapple juice
  • 1.5 oz. Sprite, Ginger Ale, or club soda
  1. Combine wine, peach schnapps, and juice in a container and chill for at least 2 hours. Serve over ice with a splash of soda!

White Peach Sangria

  • 1 cup white wine (I used Pinot Grigio)
  • 2 oz. peach schnapps
  • 1/2 Granny Smith apple, thinly sliced
  • 1.5 oz. Sprite, Ginger Ale, or club soda
  1. Combine wine, peach schnapps, and apple in a container and chill for at least 2 hours. Serve over ice with a splash of soda!




  • 64 oz. chicken broth
  • 1/2 onion, chopped
  • 4 cloves garlic, crushed
  • 2 smoked ham hocks
  • 2 lbs. fresh collard greens, washed, trimmed
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 2 T white vinegar
  1. In 10-quart stockpot, heat broth over medium-high heat. Add onion, garlic and ham hock and bring to a boil.
  2. Carefully add collards greens, one bag at a time. Once greens have wilted, stir in salt, pepper and vinegar.
  3. Cover and cook on low for 2 hours or until greens reach your desired tenderness.
  4. Remove ham hock. Remove ham from bone; discard bone. Shred ham; return to stockpot and stir.
  5. Serve warm with black-eyed peas and pepper sauce.


  • 1 cup dried black-eyed peas
  • 6 cups water
  • 2 T butter
  • 1/4 cup onion, finely diced
  • 1 smoked ham hock
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  1. Soak peas in 6 cups water overnight (10-12 hours). I know it may be tempting but trust me – don’t skip this step.
  2. Drain peas, rinse well with cold water, and then drain again. Set aside.
  3. In a large stock pot, sauté onion in butter until onion is translucent and tender.
  4. Add 2 cups water, black-eyed peas, ham hock, 1 teaspoon salt and pepper to pot.
  5. Cover and simmer over medium-low heat for 4 hours, stirring occasionally.
  6. If you have more liquid than you’d like, simmer on medium heat, uncovered, until liquid has reduced to your liking.