Hmmmm…thinking, thinking, thinking…what is on the Hostwinds Team’s mind during the holidays? FOOD! Wait, let me think about that for a couple more seconds before giving the final answer. Thinking, thinking, thinking…IT’S FOR SURE FOOD. Since the second it turned December 1, we can’t stop talking about all our celebratory holiday recipes here at Hostwinds. If you plan to cook up a bunch of unique and delicious food during the holidays this year, you might consider hosting your recipes. It is a fast, easy, and very inexpensive way to share your recipes with your loved ones without having to text or email a bunch. Simply purchase a Hostwinds Shared Hosting plan and use your unlimited disk space and bandwidth to share your out-of-this-world recipes with the world! Shared Hosting comes with a 99.999% uptime guarantee and 24/7/365 support, so you will have all the speed and assistance necessary to make sure all those addicted to your recipes always have seamless access to them.
Visit https://www.hostwinds.com/hosting/shared today to get started with a Hostwinds Shared Hosting plan!
Oh also, In order to show our appreciation for you, the Hostwinds Team decided to share a few of our glorious and beloved holiday recipes.
Paige’s (Aka Hostwinds’ Office Mom’s) Recipe: Brigadeiros
(Aka Brazilian Bon Bons!)
3 Tablespoons of unsweetened cocoa
1 Tablespoon of salted butter
1 (14-ounce can) of sweetened condensed milk
1 cup of chocolate sprinkles
In a medium saucepan, over medium heat, combine Condensed milk, cocoa, and butter. Stir constantly until thickened, for about 10 minutes. Remove from the heat, and let rest until cool enough to manipulate with your bare hands. Form into small balls, then roll in the sprinkles until coated. Place in mini cupcake cup, and chill until served.
Kevin’s Recipe: Bacon Macaroni and Cheese
½ cup parmesan breadcrumbs
2 tablespoons of butter
1 cup grated parmesan cheese
8 strips of bacon
16 ounces of pasta
1 ½ cups heavy cream
4 tablespoons butter
2 tablespoons all-purpose flour
½ teaspoon ground mustard powder
½ teaspoon ground nutmeg
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 cup shredded extra sharp cheddar cheese
½ cup shredded mozzarella cheese
Preheat oven to 400 degrees F. Put two cooling racks on top of a cookie sheet and lay the bacon out on it, it is ok if the bacon is touching in the beginning as it will shrink while cooking, and bake it for 15 – 18 minutes (or until it has reached optimum crispiness for your tastes).
Once bacon finishes cooking, transport it to a paper towel-lined plate to rest. Adjust the oven temperature down to 350 degrees F. In a large saucepan bring water to a rolling boil, making sure to salt the water.
Once boiling, add in pasta and cook until Al dente.
While pasta and bacon are cooking, combine butter and heavy cream to a medium saucepan.
Once butter has melted, stir in flour and seasonings and allow to simmer for a couple of minutes.
Whisk in 1/2 cup of Parmesan cheese and the other cheeses one at a time, stirring continuously until thoroughly melted. Allow the cheese mixture to simmer for a few minutes, stirring occasionally.
Add additional salt and pepper to your liking.
Once pasta had finished cooking and has been drained, put it back in the large saucepan and then pour cheese mixture over it.
Chop up bacon and combine it with the cheese and pasta stirring it completely before dumping the contents into a large casserole dish Toast your breadcrumbs by tossing them in a skillet with 2 tablespoons of butter over medium heat and cooking until the butter has absorbed and the crumbs are browned but not burnt.
Remove from heat and add the rest of the Parmesan cheese to the toasted breadcrumbs.
Sprinkle the mixture liberally over the top of the pasta and cheese.
Bake for 20 minutes and enjoy warm.
Erin’s Recipe: Pink Salad
1 pkg fresh cranberries ground (easiest if partially frozen)
1 ½ cup of sugar
Add ground cranberries and sugar together
1 cup of seedless grapes – cut the grapes in half
1 cup chopped walnuts
1 cup mini marshmallows
½ pint of whipped cream – prepare just before serving dinner and mix with all of the ingredients.
Put all of the above in a bowl and put in the refrigerator until right before dinner. Then, as stated above, mix the ½ pint of whipped cream in with the other ingredients.
Erin’s Sidenote: I have a massive dairy allergy, so I use non-dairy substitutes for all the milk stuff in this recipe and it still turns out great!
Abigail’s Recipe: Spritz Holiday Cookies
1 1/2 cup butter
1 cup sugar
1 teaspoon baking powder
1 teaspoon vanilla
1/4 teaspoon almond extract
3 1/2 cups all-purpose flour
Whip butter for 30 seconds.
Sprinkle baking powder and sugar on butter and whip.
Add egg, almond extract, and vanilla and whip.
Add flour and whip.
Push dough through a cookie press.
Lay dough on ungreased cookie sheet.
Set oven to 375 degrees Fahrenheit and bake for 8 to 10 minutes.
Let cookies cool.
Abigail’s Sidenote: The recipe technically says that the almond extract is optional. It’s definitely not optional though…unless you’d like your cookies to taste like trash. That’s up to the baker. (*Giggles*) Also, you are supposed to use a cookie press on the cookies, but you don’t have to… Most of the time you will end up throwing the press and breaking it anyway. Happy baking!
Cole’s Recipe: Pumpkin Spice Eggnog
2 tablespoons unsalted butter
1 cup pumpkin puree
1 and 1/2 teaspoons pumpkin pie spice
Pinch of salt
2 cups heavy cream
2 cups whole milk
1 and 1/2 cups bourbon
1/4 cup pumpkin spice rum
8 large room-temperature eggs, separated
1/4 cup brown sugar
1 tablespoon vanilla extract
1/2 cup granulated sugar
Melt butter over medium heat in a saucepan. Add pumpkin, pumpkin pie spice, and salt. Cook, stirring constantly, for 2 minutes. Whisk in cream and milk. Bring the mixture to simmer (do not allow the mixture to boil).
In a large bowl, whisk egg yolks, brown sugar, and vanilla until thick and pale yellow in color. Slowly ladle the hot pumpkin mixture into the egg yolk mixture, whisking constantly until thoroughly incorporated. Pour the mixture back into the saucepan and cook, whisking constantly, for 5 minutes. Remove from the heat and allow the mixture to cool to room temperature. Whisk in the bourbon and rum.
Add the egg whites to the bowl of a stand mixer attached with the whisk attachment (or in a large bowl using a handheld mixer). Beat on medium speed until soft peaks form, about 2 minutes. With the mixer on medium, gradually add the granulated sugar. Turn the mixer on high speed and continue to whip until firm, glossy peaks form, about 1-2 minutes longer.
Transfer the egg white mixture to the cooled egg yolk mixture. Using a rubber spatula, gently fold to combine. Transfer the mixture to a large pitcher, preferably one with a lid. Chill for at least 4 hours or overnight. Stir before each serving.
Paige’s Holiday Punch:
2 quarts of cranberry juice cocktail
3 cups of orange juice
1/4 cup white sugar
1/4 cup light brown sugar
2 tbs lemon juice
1 pinch of salt
2 whole cinnamon sticks
Put all the ingredients into a crockpot, turn onto high until hot, then switch to low for the duration of your party.
Time to get cooking!
Happy Holidays from the Hostwinds Team
In conclusion, the Hostwinds Team loves and appreciates you. We also love and appreciate food. If you are ready to begin your Shared web hosting journey with us, take a look at this guide explaining that which is included in Shared Hosting plans:
We want the best for you and we hope the recipes and Shared Hosting advice above make your life a little brighter today! Happy holidays and happy holiday snacking!