HOLIDAY GUIDE – Jonesboro Right Now – Want to know how to make the perfect cookies for Santa? Or are you hosting a holiday party, and need tried-and-true crowd pleasers?

Look no further than Jonesboro Right Now’s holiday recipes guide. We’ve got everything from kid-friendly favorites to festive drinks, to holiday dinner staples.

Entrées and Side Dishes:

Roast Whole Turkey with Cranberries and Bay Leaves

Serves 15 (Recipe courtesy of Lines+Angles)

• 1 whole fresh turkey, approximately 15 pounds, rinsed and patted dry
• 10 tablespoons butter, softened
• 3 tablespoons finely chopped fresh flat-leaf parsley
• 2 tablespoons finely chopped fresh sage
• 2 tablespoons finely chopped fresh rosemary
• 4 bay leaves, plus extra to serve
• 2 large carrots, cut into 1-inch pieces
• 2 large celery stalks, cut into 1-inch pieces
• 2 small onions, quartered
• 4 cups chicken stock, kept warm on stove over very low heat
• 10 ounces fresh cranberries, washed (optional)
• Kosher salt
• Freshly ground black peppercorns

1. Remove turkey from fridge one hour prior to preparation.

2. Mash together butter, chopped herbs, 1 teaspoon salt, and 1/2 teaspoon black pepper in a bowl; alternatively, pulse together in a food processor.

3. Preheat oven to 450°F. Season main cavity of the turkey with plenty of salt and pepper. Stuff cavity with bay leaves and vegetables.

4. Place turkey on a trivet or wire rack set inside a large roasting pan. Rub herb butter all over outside of turkey and season with more salt and pepper.

Roast Beef:

Makes 4 to 6 servings (Recipe courtesy of Lines+Angles)

• One 2-pound beef roast, trimmed
• 2 tablespoons olive oil
• Flaked sea salt
• Freshly ground mixed peppercorns

1. Preheat air fryer to 360°F. Rub beef roast with olive oil and liberally season with salt and mixed peppercorns.

2. Tie at intervals with kitchen twine to secure.

3. Spritz air fryer basket with cooking spray. Place beef roast in basket and cook for 45 minutes for medium-rare; cook for additional 5-minute intervals for more well-done meat.

4. Remove beef roast from air fryer and cover loosely with aluminum foil, letting it rest for at least 10 minutes before slicing and serving. 

Stuffed Shells with Spinach and Ricotta

Makes 6 to 8 servings (Recipe courtesy of Lines+Angles)

• Salt, to taste
• 32 jumbo pasta shells
• 10 cups frozen chopped spinach, thawed
• 2 cups ricotta, softened
• 1 cup Parmesan cheese, grated (divided), plus extra to serve
• 3 cloves of garlic, peeled and minced
• 2 eggs, lightly beaten
• Freshly ground black pepper, to taste
• 3 and 3/4 cups marinara or spaghetti sauce

1. Bring a large pot of salted water to a boil. Add the pasta and cook per package directions until al dente. Rinse pasta in cold water to stop cooking process and drain well.

2. Squeeze spinach dry. Transfer spinach to large bowl. Add ricotta, 1/2 cup Parmesan, garlic, and beaten eggs to bowl. Season mixture with salt and pepper, and mix to blend.

3. Preheat oven to 350°F.

4. Spoon 1/2 cup marinara sauce evenly over bottom of 9×13 baking dish. Fill each pasta shell with spinach mixture. Place shells, filling side up, in prepared baking dish. Sprinkle with remaining 1/2 cup Parmesan. Cover loosely with foil and bake until heated through and bubbly, about 30 minutes. Spoon remaining sauce over shells. Garnish with Parmesan cheese, if desired, and serve.

Holiday Sweets:

Christmas Tree Cake Pops:

Makes 24 cake pops (Recipe courtesy of Lines+Angles)

• 1 box vanilla cake mix
• 3/4 cup canola oil
• 1/2 cup unsalted butter, softened
• 1 cup confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 teaspoon milk
• 3 and 1/2 cups green candy melts
• 24 cake pop sticks
• Icing dots
• Icing stars

1. Prepare cake according to package instructions, adding 3/4 cup canola oil to the cake mix before baking.

2. Once cake is cool to the touch, transfer to a large mixing bowl and break up into crumbs. Allow to cool completely.

3. In a medium bowl, add the butter, sugar, vanilla, and milk. Use an electric mixer and beat on medium speed for about four minutes until light and fluffy.

4. Add 3/4 of the frosting to the cake crumbs and mix until mixture can hold together well. Refrigerate for at least an hour.

5. Using your hands, shape the cake pop mixture into 24 conical shapes.

6. Melt the green candy melts. Dip one end of each of the cake pop sticks into the melted chocolate before inserting into the bottom of the cake pops. Dip each cake pop into the melted chocolate, making sure to cover completely, allowing excess to drip back into bowl.

7. Use a toothpick to create the textured look of the tree and decorate with the icing dots and stars before standing upright to dry completely. 

Gingerbread Holiday Cookies:

Makes 36 to 48 cookies (Note: Yield will vary depending on the size of the cookie cutters.)
(Recipe courtesy of Lines+Angles)

For Cookies:

• 1 cup unsalted butter, at room temperature
• 1 and 1/2 cups packed dark brown sugar
• 4 large eggs
• 1/2 cup molasses
• 7 and 1/4 cups all-purpose flour, plus extra for work surface
• 4 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon freshly ground nutmeg
• 1 tablespoon baking soda
• 1 teaspoon salt

For Royal Icing:

• 4 cups confectioners’ sugar, sifted (plus extra if needed)
• 3 tablespoons meringue powder
• 1/2 teaspoon pure vanilla extract
• 1/2 cup warm water with 1/4 cup more, if necessary

In Addition:

• Food coloring, gel paste preferred

1. Using an electric mixer set on low speed, cream together the butter and sugar until thoroughly combined. Add the eggs and molasses and mix until incorporated. Sift together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Add the dry ingredients to the butter mixture and mix well.

2. Divide dough in half and wrap each portion in plastic wrap and chill in the refrigerator for one hour, or until firm.

3. Preheat oven to 350°F. Line two cookie sheets with cooking parchment paper.

4. Allow dough to sit at room temperature until pliable, about 15 minutes. Take about 1/2 cup of dough at a time and roll out onto a floured surface to a thickness of 1/8-inch. Cut out desired holiday shapes with cookie cutters. You can re-roll the scrap pieces. Transfer the cookies to the prepared cookie sheets, using a spatula.

5. Bake for 10 minutes, or until just brown around the edges. Transfer to wire rack to cool.

For Royal Icing:

1. In a large bowl, using an electric mixer, beat the confectioners’ sugar and meringue powder until combined. Add the vanilla and 1/2 cup water and beat on medium to high speed for five to seven minutes or until glossy and stiff peaks form. Test the consistency by spreading a small amount of icing on a cookie using a knife; if the icing runs off the edge of the cookie, add more confectioners’ sugar until the desired consistency is achieved; if too thick, add more water.

2. Working quickly, divide icing between bowls and add food coloring. Decorate as desired. Icing hardens quickly when exposed to air. Store remaining icing in an airtight container.

Chocolate Pudding and Mixed Berry Trifle

Makes 8 servings (Recipe courtesy of Lines+Angles)

• 1 and 1/2 cups sugar
• 1 and 1/3 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cups strong brewed coffee
• 3/4 cups buttermilk
• 6 tablespoons vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons sugar
• 2 tablespoons cornstarch
• 2 tablespoons unsweetened cocoa powder
• 1/8 teaspoon salt
• 1 and 1/2 cups whole milk
• 1/2 cup heavy cream
• 2/3 cup good-quality milk chocolate, chopped
• 1 teaspoon vanilla extract
• 6 cups fresh raspberries
• 6 cups fresh blueberries
• Milk chocolate, shavings for garnish

For the cake:

1. In a large bowl, sift together the first six ingredients. Add the coffee, buttermilk, eggs, oil, and vanilla and mix until just combined.

2. Transfer the batter to a parchment-lined baking pan. Bake at 325°F for 25 to 30 minutes, until a toothpick inserted into the cake comes out clean. Cool and then cut the cake into 2-inch pieces.

For the chocolate pudding:

1. Whisk together the sugar, cornstarch, cocoa powder, and salt in a large saucepan. Gradually whisk in milk and cream. Bring to a boil over moderate heat, whisking constantly. Boil until mixture thickens, about two minutes – it will get thick very quickly.

2. Remove from heat and whisk in chocolate and vanilla quickly. Continue whisking until smooth. Transfer to a bowl and chill, placing a piece of plastic wrap directly on the pudding to prevent a skin from forming. Chill until cold, at least two hours.

To assemble the trifle:

1. Get out eight small serving cups (approximately eight ounces). Place cake pieces, a bit of raspberries and blueberries at the bottom of each serving cup. Spoon chocolate pudding on top, spreading it into any spaces in the cake layer and smoothing the top so it is as flat as possible.

2. Continue with the second layer of cake pieces, berries and pudding. For the third top layer, sprinkle only pieces of cake and berries and then garnish with shaved milk chocolate.

Drinks:

Eggnog:

Makes 4 servings (Recipe courtesy of Lines+Angles)

• 6 egg yolks
• 1/2 cup confectioner’s sugar
• 1 and 1/2 cups milk
• 3/4 cup light cream
• 1 teaspoon vanilla
• 1/2 cup whiskey or rum
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg

1. In a medium bowl, whisk egg yolks until light in color. Add confectioners’ sugar and whisk together until fluffy. Set aside.

2. In a medium saucepan over low heat, combine milk, cream and vanilla. Stir occasionally and gently heat for five minutes. Increase heat to medium and slowly bring mixture to a boil. Remove from heat.

3. Slowly incorporate milk mixture into eggs by adding a little at a time, whisking together constantly to avoid cooking the eggs. Continue to add the hot milk into the eggs and whisking until thoroughly combined.

4. Pour the combined mixture back into the saucepan and heat over medium heat, stirring constantly, until thick, without bringing to a boil, three to five minutes. Remove from heat.

5. Allow mixture to cool for about an hour, then add to a jar with a tight-fitting lid. Add whiskey or rum. Refrigerate for eight hours or overnight.

6. When ready to serve, shake jar, add eggnog to serving glasses and top with cinnamon and nutmeg. 

Winter Orange Drink with Star Anise and Brown Sugar

Makes 4 servings (Recipe courtesy of Lines+Angles)

• 10 ounces freshly squeezed orange juice
• 1 teaspoon vanilla rooibos tea
• 2 tablespoons brown sugar
• 1.5 ounces rum, to taste
• 4 cinnamon sticks
• 4 star anise

1. Place the orange juice in a pan with 1 and 1/4 cup water and bring to a boil. Add the tea, remove from the heat and leave to infuse for about five minutes.

2. Strain through a sieve. Sweeten with brown sugar and mix in the rum to taste.

3. Divide into four glasses, garnish each with one cinnamon stick and a star anise and serve.

Nonalcoholic Redcurrant Cocktail

Makes 2 servings (Recipe courtesy of Lines+Angles)

• 8 sprigs red currant
• 3 tablespoons ginger syrup
• 2 tablespoons lemon juice
• 2 gold leaves

1. Reserve two sprigs of redcurrants for the garnish and put the rest in a sieve. Press down firmly with the back of a spoon to collect the juice then pour it into a cocktail shaker.

2. Add the ginger syrup and lemon juice to the shaker and add a handful of ice. Shake for two minutes until chilled and diluted.

3. Strain the cocktail into two small martini glasses and garnish each one with a sprig of redcurrants and a piece of gold leaf.