Easy Winter Recipes

December is the perfect time to savor comforting and festive recipes that embrace the season’s flavors. Start with a hearty Slow Cooker Italian Sausage Soup, filled with savory sausage, tender vegetables, and aromatic herbs, ideal for chilly evenings. For dessert, the No-Bake Cannoli Pie offers a creamy, indulgent treat inspired by the classic Italian pastry, with ricotta and mascarpone filling nestled in a crisp crust. Brighten your table with Holiday Roasted Vegetables, a medley of colorful root vegetables roasted to perfection with fragrant herbs and a touch of maple glaze. To top it off, enjoy a Ginger-Cranberry Whiskey Sour, a cocktail that balances spicy ginger and tart cranberries with the warmth of whiskey, capturing the essence of the season in every sip.

Slow Cooker Italian Sausage Soup

Credit: Recipe by Juliana Hale of allrecipes; tested by Linda Brewer

Total Time 3 Hours 20 Minutes

Servings: 8

INGREDIENTS:

• 1 pound bulk Italian sausage or turkey Italian sausage

• 1/2 cup chopped onion

• 6 cups reduced-sodium chicken broth

• 2 (8-ounce) cans tomato sauce

• 1 (14.5-ounce) can diced tomatoes

• 1/2 cup chopped green bell pepper

• 2 teaspoons Italian seasoning

• 3 clove garlic, minced

• 1/2 teaspoon crushed red pepper

• 8 ounces ziti or penne pasta

• 1 cup ricotta cheese

• 1/2 cup shredded Parmesan cheese

• 1/2 cup finely chopped fresh basil

DIRECTIONS:

1. Cook sausage and onion in a large skillet over medium, breaking up clumps with a wooden spoon until browned; drain fat.

2. Add sausage mixture to a 4- to 5-quarts slow cooker. Add broth, tomato sauce, diced tomatoes, green pepper, Italian seasoning, garlic, and crushed red pepper.

3. Cover and cook on Low for 6 to 8 hours or on High 3 to 4 hours. If using Low, turn to High. Add pasta; cover and cook for 30 minutes.

4. Stir together ricotta, Parmesan cheese, and basil in a small bowl.

5. Top servings with ricotta mixture. Serve hot and enjoy!

No-Bake Cannoli Pie

Credit: Recipe by Craig Ruff of allrecipes

Time: 4 Hours 20 Minutes

Servings: 10 (1 Pie)

INGREDIENTS:

Crust

• 8 waffle cones, slightly crushed

• 1/2 cup roasted pistachios

• 1 tablespoon granulated sugar

• 7 tablespoons unsalted butter, melted

• cooking spray

Filling and Assembly:

• 1/4 cup salted roasted pistachios, plus chopped pistachios for garnish

• 1 1/2 cups whole milk ricotta

• 1 cup mascarpone cheese

• 1 cup unsifted powdered sugar

• 1/2 cup miniature semisweet chocolate chips, plus more for garnish

• 2 teaspoons grated orange zest, plus more for garnish

• 1 teaspoon vanilla extract

• 1/4 teaspoon kosher salt

• 1 cup heavy whipping cream

DIRECTIONS:

1. Prepare the Crust: Pulse waffle cones, pistachios, and sugar in a food processor until mixture is finely ground, about 20 (1-second) pulses. Add butter, and pulse until mixture holds together when squeezed, about 10 (1-second) pulses, stopping to scrape down sides as needed.

2. Lightly coat a 9-inch deep-dish pie plate with cooking spray, and transfer waffle cone mixture to prepared pie plate, pressing evenly into bottom and up sides of pie plate. Freeze Crust, uncovered, until set, about 15 minutes.

3. Meanwhile, prepare the Filling: Finely chop pistachios, and transfer to a medium bowl. Add ricotta, mascarpone, powdered sugar, chocolate chips, orange zest, vanilla, and salt. Stir until combined, and set aside at room temperature.

4. Beat heavy cream with an electric mixer on medium-high speed until medium peaks form, 2 to 3 minutes. Spoon whipped cream into ricotta mixture, and gently fold until just combined.

5. Spoon ricotta mixture into prepared crust, and spread in an even layer with a rubber spatula or offset spatula. Cover with plastic wrap, and refrigerate, uncovered, until set, at least 4 hours or up to 8 hours.

6. Remove pie from refrigerator; remove plastic wrap, and garnish with additional chopped pistachios, chocolate chips, and orange zest.

Holiday Roasted Vegetables

Recipe by Lauren Miyashiro of Delish

Total Time: 35 Minutes

Servings: 4

INGREDIENTS:

• 3/4 lb. Brussels sprouts, trimmed and halved

• 2 large carrots, peeled and sliced into 1/2” pieces

• 2 Tbsp. extra-virgin olive oil

• 1 Tbsp. balsamic vinegar

• 1 tsp. chopped rosemary leaves

• 1 tsp. chopped thyme leaves

• Kosher salt

• Freshly ground black pepper

• 1/2 c. toasted pecans

• 1/2 c. dried cranberries

DIRECTIONS:

For the Oven:

1. Preheat oven to 400°. Scatter vegetables on a large baking sheet. Toss with oil, balsamic vinegar, rosemary, and thyme. Season with salt and pepper.

2. Bake for 20 to 25 minutes, until the vegetables are tender, shaking the pan halfway through.

3. Before serving, toss roasted vegetables with pecans and cranberries.

For the Air fryer:

1. In a large bowl, toss vegetables with oil, balsamic vinegar, and herbs. Season with salt and pepper. 

2. Place vegetables in basket of air fryer and cook at 400° for 10 minutes, shaking halfway through. 

3. Before serving, toss roasted vegetables with pecans and cranberries.

Ginger-Cranberry Whiskey Sour

Cocktail Recipe by Lena Abraham of Delish

INGREDIENTS:

For the Ginger Simple Syrup

• 1/2 c. granulated sugar

• 1/2 c. water

• 1 (3″) piece ginger, peeled

For the Drink

• 2 oz. bourbon

• 1 oz. ginger simple syrup

• 1 oz. unsweetened cranberry juice

• Ice

• Mandarin orange or clementine peel, for serving

DIRECTIONS:

For the Ginger Simple Syrup: 

1. In a 16-ounce or larger jar with a lid or resealable container, combine granulated sugar and water. Using a microplane or fine grater, grate ginger into jar. Cover and shake jar until sugar has dissolved, 3 to 4 minutes

2. Using a fine-mesh sieve, strain ginger mixture into a small bowl, pressing with the back of a spoon to expel as much liquid as possible. Discard solids.

1. Make Ahead: Ginger simple syrup can be made 3 weeks ahead. Store in an airtight container and refrigerate.

For the Drink itself: 

1. In a cocktail shaker, combine bourbon, ginger syrup, and cranberry juice. 

2. Fill shaker with ice and vigorously shake until outside of shaker is very frosty, about 20 seconds.

3. Strain into a rocks glass or coupe. 

4. Garnish glass with orange peel.