Our family went to a friend’s birthday party a few weeks ago on a cold, chilly afternoon. As we walked into the house, we saw a huge group of kids gathered around something in the kitchen. My first thought was they must be attacking an enormous plate of holiday cookies, but as we got closer I realized that they were all standing in line for hot Apple Cider. We quickly joined the queue. You didn’t even have to taste it to know how good it was going to be. The entire kitchen was filled with the incredible aroma of apple and spices, drawing all the little guests to the stove like an aromatic Pied Piper!

It’s remained pretty cold here in California and I’ve been brewing up my own pots of cider,
treating everyone to something perfect at this time of year that is sure to warm their
tummies! It doesn’t get much easier to make, so you can enjoy this special treat with your family all winter long.

Spiced Apple Cider (Serves 4)

1- 64 oz Apple Cider
12 Cloves
2 Lemons, juiced
2 Cinnamon Sticks

1. Place all the ingredients (including the juiced lemon rinds) in
a saucepan and simmer over low heat for 20 minutes.
2. Serve (obviously don’t ladle the cloves, cinnamon or lemons into the cups!).

When I was a kid growing up, Christmas just wouldn’t have been Christmas without Cheese Grits on the table. It was as traditional in our home as candy canes are for most people. Everyone in my family had their own slight variation on the classic recipe, and some years it wouldn’t be surprising to find a bunch of family members each bringing their own version to the festivities. But generally, it was my Aunt who took home the prize for the best grits. Hers were super creamy and cheesy, and I’ve tried to recreate them here. While it might not be the most healthy of dishes, it’s an extra special one to make at an extra special time of year!

Cheese Grits (Serves 6)

4 Cups Water
1 Cup Quick Grits
1 Tsp Kosher Salt
1/4 Cup Butter
5.2 Oz Garlic Cheese (I use Boursin Cheese)
1 Cup Cheddar Cheese, grated
1 Egg, whisked
1/2 Cup Milk

1. Preheat oven to 350 degrees.
2. Bring the water to a boil in a large saucepan and add the grits and salt.
3. Reduce the heat to a simmer, cover and cook grits for 5 minutes or until thickened.
4. Remove grits from the heat and stir in the butter, garlic cheese and 3/4 cup of cheddar until melted.
5. In a separate bowl mix the egg and milk, and add to the grits mixture until combined.
6. Pour into a buttered 11 x 7 inch casserole dish and top with remaining 1/4 cup cheddar cheese.
7. Bake for 1 hour or until golden and bubbly.
8. Serve.

First and foremost, weelicious is about recipes for kids — or at least that was the intention when I started this website for little ones almost four years ago. I dreamt of coming up with meal ideas that would appeal to kids and inspire them to eat foods that are not only good for them, but that taste delicious at the same time. Something has happen along the way, though. I’ve realized that we’re all kids at heart and even adults love the idea of food that comes in interesting shapes, has bright colors, unique flavors or an engaging aspect to them.

So, did I make these Italian Aspargus Sticks for: my kids or me and my hubby? The kids and I had these tasty asparagus stick creations for dinner one night and we loved every bite. I never know how the kids will react to certain vegetables, but the taste and presentation of these sticks are so appealing that it’s hard for even the most finicky eater to resist them. Tender on the inside and crispy on the outside, Kenya and Chloe loved dipping the asparagus in the tomato sauce I served with it on the side and kept remarking, “there so crunchy, Mommy!” As I do with most recipes, I double what I make and freeze half in order to have plenty for another night, but my planning was all for naught. When my husband got home from work later that night, I sat with him while he ate our leftovers. He ate them all and wanted more so I popped the frozen ones in the oven to toast them up for him. The next thing I noticed, they were all gone! So much for being prepared for a future meal.

It’s good to know that no matter what our age we can all enjoy the same foods and always remember it’s great to be a kid at heart!

Italian Asparagus Sticks (Serves 4)

1 Cup Whole Wheat Panko or Bread Crumbs
1 Tbsp Italian Herbs (you can find them in any grocery’s spice section)
1/2 Tsp Salt
1/2 Tsp Garlic Powder
2 Large Eggs
1/4 Cup Flour
1 Bunch Asparagus, cleaned and stems removed (if you snap the asparagus down towards the bottom, they will naturally break at the woody part at the bottom)
Tomato Sauce

1. Preheat oven to 450 degrees and coat a large baking sheet with cooking spray.
2. Mix the first 4 ingredients in a bowl.
3. Whisk the egg in a separate bowl.
4. Place the flour in another bowl.
5. Make an assembly line with the bowls. Dip the asparagus first into the flour, then the egg and finally into the bread crumb mixture, coating evenly and repeating with all the sticks.

6. Place all of the coated sticks on the baking sheet/rack. Arrange so they’re not touching, spray lightly with oil and bake for 30-35 minutes or until the bread crumbs are golden.

7. Serve with Weelicious Tomato Sauce

*IF FREEZING: after step 5, place sticks on a baking sheet and freeze for 30 minutes. Remove from freezer and place in a Ziploc bag. Label and freeze. When ready to eat – remove from freezer and put sticks in the oven, adding at least another 3-5 minutes baking time.

Want to make a side dish that’s a little bit out of the ordinary? Italian Asparagus Sticks are crunchy on the outside, tender inside and big and little hands will be grabbing for them!

Holiday shopping, parties, good food, family, friends, screaming kids and more. Sound familiar? Yes, the joys of Christmas are upon us and and that means so are the stresses that accompany it. If you are planning on having a lot of people over on Christmas morning, why not serve something that makes things easy on you, but that also impresses your hungry guests. The solution? Breakfast Casserole. My secret is, on Christmas Eve while you’re waiting for Santa to come down the chimney, whip this recipe together and then go to bed. Then, the next morning, while your kids are plowing through gifts and having a ball you can just pop the casserole in the oven and relax knowing the crowd will be thrilled with your Christmas culinary creation!

Breakfast Casserole (Serves 4-6)

6 Large Eggs, whisked
2/3 Cups Milk
1 Cup Cheese, shredded (you can use Mexican cheese blend, Mozzarella, Cheddar, or Monterey Jack)
1/2 Tsp Salt
5 Slices day-old Whole Wheat Bread, cut into cubes
4 Pieces of Bacon, cooked and crumbled into bite-size pieces
1 Cup Cooked Vegetables, chopped (broccoli, corn, bell peppers, onions or anything you have leftover from last night’s dinner)

1. Preheat the oven to 350 F.
2. In a bowl whisk the eggs, milk, cheese and salt until thoroughly combined.
3. Soak the cubed bread in the egg mixture and stir until just combined (you don’t want to over mix the bread or it will break apart).
4. Fold in the remaining ingredients.
5. Pour the mixture into an 8×8 inch greased pan and bake for 45-50 minutes or until the top is golden.
6. Serve.

*Can be doubled and cooked in a 13 x 9 inch dish

One of the most traditional events during the holidays is a cookie exchange. If you’ve never been lucky enough to take part in one, you don’t know what you’re missing! What you do is arrange a get-together with your friends or family and everyone shows up with enough homemade cookies, brownies or other treats for the whole group. Then, everyone takes a few (or more than a few) of each variety, leaving at the end of the evening with an amazing assortment of goodies. Basically, it’s bring one, bring home A LOT.

I am invited to a cookie exchange coming up at a friend’s house. I want to make something a little bit different than the usual sugar or gingerbread cookies, so I’m bringing these Holiday Almond Bars. They’re soft like a cookie on the bottom with a crunchy almond topping and no refined sugar, making them a refreshing change from the sweets you’re used to this time of year.

Perfect to give as a gift for your little one’s teacher, as a unique surprise for a cookie party or just as a treat to share with your kids, these bars are a special treat that may just become a new holiday baking tradition for you!

Holiday Almond Bar (Makes 24 Bars)

1 1/4 Cup Flour
1/4 Tsp Salt
1/4 Tsp Nutmeg
1 Egg
1/2 Cup Honey or Agave
1/2 Cup Butter, Melted
1 Tsp Vanilla Extract
1 Cup Raw Almonds, sliced thin
1 Tbsp Honey
1 Tsp Water

1. Preheat oven to 350 F.
2. Place flour, salt and nutmeg in a bowl and stir to combine.
3. In another bowl, whisk together egg, honey, butter and vanilla.
4. Combine the dry ingredients with the wet and stir.
5. Place batter into a 7×11 inch baking dish lined with parchment paper.
6. In a bowl combine 1 tbsp of honey with 1 tsp of water to loosen the honey, and toss with the almonds.
7. Sprinkle the almonds on top of the batter to cover.
8. Bake for 25 minutes.
9. Cool, cut into bars and serve.

I hate to admit it, but considering the amount of things I normally have to do and dishes I need to prepare for Thanksgiving dinner, buying a bag of pre-made rolls from the grocery is usually how bread makes its way to our table come the last Thursday in November. As much as I love the smell of fresh baked bread, actually making it can be a real time suck on what is a busy day in the kitchen already .

When I’m planning Thanksgiving dinner for our family, I attempt to make everyone’s favorite dish for them. For me, that’s Brussel Sprouts with Lemon and Poppy Seeds, for my father-in-law, it’s Maple Roast Veggies, for Kenya it’s Sweet Potatoes in Orange Cups and for my husband, it’s stuffing. But my brother’s favorite (seriously) is bread. Since he was a kid, a roll, a slice of bread or anything resembling a baked good was his craving. He’s really that easy-going an eater. To this day he would rather down a basket of warm buns over a plate of turkey if given the choice. It’s why I feel so much guilt every year making everyone’s favorite thing from scratch while unwrapping my only sibling’s best-loved dish from a plastic bag.

So for my brother this year, I’m making these Sweet Potato Biscuits. They’re light, fluffy and, as far as biscuits go, have some added nutrition from the sweet potato puree, which gives them a slightly sweet taste and beautiful auburn color. The best part about these biscuits is that they seem to be a winner with anyone I make them for. Trying to make everyone happy on Thanksgiving isn’t always easy (to say the least), but when you have at least one recipe you know everyone will love, it makes life a lot easier!

Sweet Potato Biscuits (Makes about 20 Biscuits)

2 Cup All Purpose Flour
2 Tsp Baking Powder
1/2 Tsp Baking Soda
1 Tsp Salt
1/4 Cup Butter, chilled and cubed
1 Cup Sweet Potatoes, cooked & mashed
1/3 Cup Milk
2 Tbsp Honey

1. Preheat oven to 400 F.
2. Place the first 4 ingredients in a food processor and pulse to combine.
3. Add butter and pulse until it resembles coarse meal.
4. Add the sweet potatoes, milk and honey and pulse until the dough comes together.
5. Place dough onto parchment paper and knead 5 times to combine the ingredients and then shape into a flat disk (you don’t want to over knead the dough).
6. Place another piece of parchment paper on top and roll out with a rolling pin until 3/4-1/2 inch thick.
7. Cut into circles or other shapes using cookie cutter.
8. Place the biscuits on a Silpat or parchment-lined baking sheet lightly coated with cooking spray.
9. Bake for 15 minutes or until lightly golden.
10. Cool and serve.

When I think about traditional holiday side dishes, Green Bean Casserole always comes to mind. The problem for me is that two of the main ingredients come from a can. Although your mom’s green bean casserole may have been delicious, most likely it was made with a can of Cream of Mushroom soup and topped with a tin of fried onions. But don’t despair, there are ways to recreate this classic the way you remember, only healthier and a lot more fresh tasting. With just a bit of freshly grated parmesan, some sautéed onions and a homemade, flavorful sauce, the green bean casserole of your youth is taken to a new level and becomes something even more special that your kids will be telling their kids about years from now.

Green Bean Casserole (Serves 6)

1 Lb Green Beans, cut into 1 inch pieces
1 Small Yellow Onion, diced
1 1/4 Tsp Salt, divided
1/2 Cup Panko or Bread Crumbs
1/4 Cup Parmesan Cheese, grated
8 Oz Mushrooms, sliced
2 Garlic Cloves, minced
3 Tbsp Butter
2 Tbsp Flour
1 Cup Chicken Broth
1/2 Cup Whole Milk (you can use half and half if you want the dish to be extra rich and creamy)
Canola or Olive Oil Cooking Spray

1. Place the green beans in a steamer pot over boiling water and steam for 8 minutes or until fork tender.
2. Preheat oven to 400 F.
3. In a large sauce pot melt 1 tbsp butter and sauté the chopped onion and 1/4 tsp of salt for 4 minutes.
4. Remove the onions and set aside in a separate bowl with the panko and parmesan cheese. Toss to evenly combine.
5. In the same large sauce pot, melt the remaining 2 tbsp of butter, add the mushrooms and remaining 1 tsp of salt and sauté for 4 minutes.
6. Add the minced garlic and cook for an additional 1 minute.
7. Sprinkle 2 tbsp of flour over the mushrooms and stir for 30 seconds until evenly coated.
8. Add the chicken broth and milk, bring to a simmer and cook for 8-10 minutes or until thickened.
9. Add the beans to the sauce and then pour into a greased 8 x 8 inch baking dish.
10. Sprinkle with onion/panko mixture on top, lightly spray with oil and bake for 25 minutes or until the top is golden.
11. Serve.

I worked on a holiday project with Good Bite for Betty Crocker, and this is one of the recipes I contributed to them based on a combination of my favorite desserts and flavors. I think it’s one of the most un-weelicious recipes I’ve ever created because it’s packed with sugar, but since it’s the holidays and I don’t believe in deprivation, I decided to post it here, too. I find this to be a super delicious dessert, not to mention a total show piece for your guests. With a rich chocolate brownie base; peppermint, mint chocolate chip and vanilla ice creams and peaks of meringue all over, Baked Alaska is a gorgeous and delicious dessert to serve for Christmas that will blow everyone away. The best part is that you can prepare it days or even a week in advance and keep it in the freezer until you’re ready to serve it.

You can’t imagine how big Kenya’s eyes were when he saw the final product. Of course being the sweet mom that I am (wink, wink), I never want Kenya to miss out on such a special treat. So, I cut into the Baked Alaska
and served us each a slice. He was totally intrigued by the layers of ice cream, and remarked, “it’s beautiful!” He loved eating it so much, I may switch up the flavors and make it for his birthday this year. But, no matter what time of year you decide to make it, everyone will fall in love with this incredible treat!

Holiday Baked Alaska (Serves 20-24)

1 Pint Peppermint Ice Cream, softened
1.5 Oz Gallon Mint Chocolate Chip Ice Cream, softened
1.5 Oz Gallon Vanilla Ice Cream, softened
1 Cup Butter
8 oz Bittersweet Chocolate
4 Eggs
2 Cups Sugar
2 Tsp Vanilla
1 1/4 Cup Flour
1 Tsp Baking Powder
1/2 Tsp Salt
8 Eggs Whites, room temperature
1/4 Tsp Cream Of Tartar
1 Cup Sugar

1. Line a 3 quart metal bowl with plastic wrap and scoop out the softened ice cream in layers starting with the peppermint, then the mint chocolate chip and finally the vanilla.
2. Cover with plastic wrap and freeze for 4 hours or more.
3. Preheat oven to 350 degrees.
4. Grease a 9 inch cake pan, line the bottom of the pan with parchment and grease again.
4. Place butter and chocolate in a glass bowl over a pot of hot water (or a double boiler) and stir the butter and chocolate until melted. This can also be done in a microwave for 1 minute.
5. In a separate bowl, whisk the eggs, sugar and vanilla until combined.
6. In another bowl, whisk the flour, baking powder and salt until combined.
7. Add the cooled chocolate mixture to the eggs and whisk to combine.
8. Add the flour to the chocolate mixture and whisk to combine.
9. Pour the brownie mixture into the cake pan and bake for 50 mins-1 hour.
10. When the cake is completely cool, unmold it on to a large flat, ovenproof plate.
11. Unmold the ice cream dome on top of the brownie layer and remove the plastic. Place back in the freezer.
12. Whip the egg whites and cream of tartar for 2 minutes on medium high speed.
13. Increase the speed to high and add the sugar in a slow stream until stiff, but not dry peaks form.
14. Cover the ice cream dome with the meringue covering completely and make swirly peaks with a spoon all over.
15. Freeze for at least 3 hours or up to 2 days.
16. Preheat the oven to 500 degrees.
17. Bake the baked alaska for 3-5 minutes or until the peaks start to turn golden.
18. Slice and serve.
* Tip: Wetting your knife in hot water in between cuts makes the dessert easier to cut.
* You can place it back in the freezer after the meringue bakes until you’re still not ready to serve

There are some classic things that just go great together. For some, it’s Sundays and football. For others, it’s chocolate and peanut butter. For me, it’s food and the holidays.

We go through a ton of pesto in our house. Basil grows wild in our garden, so Kenya and I make a new batch every few weeks to eat and give to friends. There are all different kinds of pestos and we have lots of fun experimenting and making all different kinds. Last week, I bought a jar of sun dried tomatoes at Trader Joe’s ($3.69) and thought they would be delicious pureed into a pesto.

This is one of my favorite gifts to make and eat, especially this time of year. The rich red, white and green colors of this pesto couldn’t make it more perfect for Christmas. Here’s what I suggest:

1. Multiply the recipe an make a big batch (it’s ridiculously easy to do).

2. Fill mason jars (you can get them at craft stores or most groceries) with the pesto and add your own labels with the recipe written on them so your friends can remake it if they like it (and I promise they will!).

3. Place the jars in a festive bag or basket with a box of nice pasta.

For less then $7 you’ve got a holiday gift that everyone in the family with enjoy And it will seem like you spent much more!

Sun Dried Tomato & Basil Pesto (Makes 1 1/2 Cups Pesto)

1 8.5 oz Jar Sun Dried Tomatoes
1 Cup Basil, packed
1 Small Garlic Clove
1/2 Cup Parmesan Cheese, grated
1/2 Tsp Salt

1. Place all the ingredients in a food processor and blend until smooth (if the pesto is too thick, add additional olive oil).
2. Serve.

*Place into ice cube trays and freeze then pop into ziploc bags. When ready, defrost in fridge for 24 hours or toss in with your hot pasta – tossing until it defrosts.