Favorite Winter Recipes

Location: 
William and Mary
United States
US

I love rich foods. Perhaps the fact that heavy meals are winter staples is the reason why I adore winter. Here are a few of my favorite recipes for a cold day. I hope you enjoy them as much as I do!

 

Ham, Chive & Cheez-It Quiche:

Ingredients:

Crust:

1 box of Cheez-Its (about 50 crackers)

1 ¾ cups all purpose flour

1 tsp granulated sugar

½ cup unsalted butter grated and chilled

1 tbsp apple cider vinegar

¼ cup ice water

Salt to taste

 

Filling:

6 ounces of ham

6 eggs

2 tbsp dijon mustard

1 cup whole milk

¾ cup heavy cream

½ cup grated cheddar cheese

½ cup grated mozzarella cheese

2 tbsp snapped chives

Salt and pepper to taste

 

Method: 

  1. Crush the Cheez-Its until the pieces are extremely fine
  2. Add the flour, sugar, a pinch of salt, and the butter and mix thoroughly with the Cheez-It crumbs
  3. Mix the apple cider vinegar and water together and mix into the Cheez-It crust (make sure that the Cheez-It mixture could hold together and become a crust. If not, add more water)
  4. Dump the Cheez-It dough onto a flat surface covered with plastic wrap and flatten into a disk. Refrigerate the dough for an hour (when prepared to make the quiche, remove dough from the refrigerator and soften). Roll the dough and transfer to a pie plate. 
  5. Preheat the oven to 350 degrees and bake the crust alone in the pie plate for about 40 minutes until it turns golden brown
  6. For the filling, reduce the temperature to 325 degrees. Slice the ham into small pieces and cook until crisp
  7. Whisk the eggs, mustard, milk, cream, salt, and pepper together in a small bowl. Once the ingredients are completely combined, stir in the cheese and ham pieces
  8. Pour the egg mixture into the crust and bake for 55 minutes or until the middle of the filling is set. Cool and add the chives

 

Note: If you are too lazy to make a crust (I usually am), you can buy premade pie crusts and add the filling as normal.

 

Maple Bacon Brussel Sprouts:

Ingredients: 

1 pound brussel sprouts

¼ cup olive oil

3 tbsp maple syrup

4 slices of bacon 

½ tsp salt

¼ tsp pepper

 

Method:

  1. Preheat oven to 400 degrees
  2. Half the brussel sprouts and place on a baking sheet.
  3. Drizzle with the olive oil, maple syrup, salt, and pepper and make sure that every sprout is coated
  4. Roast for 45 minutes or until the brussel sprouts are caramelized
  5. Chop the bacon into small pieces and cook until crisp
  6. Spread the bacon pieces among the brussel sprouts evenly

 

Note: Use an air fryer for crispier sprouts!

 

Rosemary Filet: 

Ingredients: 

3 pound beef tenderloin

12 oz chili sauce

½ tbsp garlic powder

3 tbsp salad oil

3 dashes Worcestershire sauce

2 ½ tsp rosemary leaves 

1 tsp seasoned salt

4 slices of bacon 

Salt and pepper to taste

 

Method:

  1. Rub the tenderloin with the seasoned salt, pepper, and garlic powder
  2. In a small bowl, mix the chili sauce, salad oil, worcestershire sauce, and rosemary leaves and pour over the tenderloin in a roasting pan
  3. Marinate for 3 hours
  4. Preheat the oven to 400 degrees
  5. Place the slices of bacon (cut if necessary) on top of the tenderloin and cook for about 35 minutes 

 

Note: There will be remaining marinade in the bottom of the roasting pan. For more flavor, spoon the marinade onto each serving. 

 

Chocolate Mint Cookies:

Ingredients: 

¾ cup of butter

1 ½ cups brown sugar

2 tbsp water

2 cups semisweet chocolate chips

2 eggs

2 ½ cups all purpose flour

1 ¼ tsp baking soda

½ tsp salt

36 Andes chocolate mints

 

Method:

  1. Over low heat, melt together butter, sugar, and water until the butter is completely melted. Add the chocolate chips and remove from the heat once the chocolate chips are almost fully melted. Let chocolate cool
  2. Beat eggs into the chocolate mixture. 
  3. Mix together the flour, baking soda, and salt and stir into the chocolate mixture. Cover and refrigerate the dough for an hour
  4. Preheat the oven to 350 degrees and grease the cookie sheets. Bake for about 9 minutes
  5. Once cookies are finished baking, place half of an Andes mint on the top and swirl with a knife as it melts on top

 

Note: If you keep the dough refrigerated in an attempt to use later, you will have to soften the dough because it hardens.