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Holidays that Sparkle - December 2017

Check out our great holiday recipes from the December issue of Savory! From dinner to dessert Savory has your holiday celebrations covered!

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Snowcap Cake Pops

Impress your guests this holiday season with glittery cake pops. Switch up the cake mix for a fun change of flavor.

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3 ideas for leftover candy canes

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Mini Fried Pies

Use your favorite jam or jelly to fill these mini panfried pies, or try a chocolate version using Nutella.

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Pomegranate Cosmo Fizz

Stir up a pitcher of the mixer ahead of time, then set it out with a bottle of bubbly and guests can serve themselves.

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Seven Fishes Cioppino

You’ve heard of the Feast of the Seven Fishes, so why not feast on all seven at once? This tomato-based stew has a little something for everybody.

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Cornish Game Hens with Roast Apples and Pears

Try jazzing up the lemon butter by adding herbs like rosemary and thyme or spices like smoked paprika.

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Pomegranate Farro with Goat Cheese

The al dente texture of the farro and creaminess of the goat cheese pair perfectly with the fresh bursts of flavor from the pomegranate seeds.

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Roast Beef Carpaccio with Pomegranate

Using roast beef from the deli department is a great hack for this elegant appetizer. Save any leftovers for a killer sandwich the next day.

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Roast Chicken with Pomegranate Glaze

Crispy and irresistible, this delectable chicken dish is sure to become a permanent part of your recipe collection.

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Walnut, Pomegranate and Roasted Pepper Dip

This sweet and tangy dip is perfect served with veggie sticks and pita chips, but would also be delicious spooned over chicken or shrimp.

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Gluten-Free Chocolate-Dipped Almond Meringue Droplets

Airy treats dipped in chocolate and blanched almonds make for a delicious and gluten-free dessert.

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Kohlrabi Salad with Mustard Dressing

A member of the cabbage family, kohlrabi is a tasty and versatile vegetable with a sweet and peppery flavor.

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Red Cabbage, Walnut, and Orange Slaw

For perfect citrus segments, make cuts on either side of the white pith in between each section.

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Wedge Salad with Eggs and Herbs

Not your traditional wedge salad, this one is made with grilled romaine. Eggs and radishes give it texture and freshness.

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Wild Rice Salad with Peppers

Make this salad your own by whisking Sriracha into the dressing, using soy sauce instead of fish sauce, or adding herbs like mint and chives.

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Three-Bean Chili

Using salsa as a base for this chili is a shortcut for getting simmered-all-day flavor in a fraction of the time.

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Chicken Tenders with Potatoes and Green Beans

High heat brings out the sweetness in green beans. Cook them on the same pan as the chicken and it’s one and done!

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Gnocchi with Meatballs

Boil gnocchi just until they’re cooked--not any longer or they’ll become mushy. Follow the timing on the package, then taste one before draining.

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