5 Festive Last-Minute Holiday Appetizers

Chicken Coconut Curry Cheese Ball
Festive Caprese Skewers
Pomegranate Salsa
Hot Artichoke Dip
Hot Chipped Beef Dip

A Dozen Goodies for Your Holiday Baking

Joy to the World Christmas Balls
Belgian Lukken Cookies
Swedish Spritz Cookies
Peppermint Bark
Coconut Macaroons
Panettone Bread Pudding
Joyce Family’s Famous Peanut Bars
Christmas Ice Cream Cake
Marilyn’s Best Toffee
Norwegian Krumkake
Sarah’s Best Cinnamon Buns
Sarah’s Homemade Granola

Our 5th Anniversary Favorites

Cranberries Gone Wild Party Dip
Sarello’s Famous Red Curry Scallops
Gio’s Meatballs
Fresh Berry Galettes
Classic Cincinnati Chili


27 Responses

    1. Sarah Nasello

      Hi Gary,

      Thank you for your question, and for reading! I’m just about to post it here on the blog, but I’d be happy to email it to you, too, so that it’s easy to print. Just send me an email to so that I have your email address. Thanks and Happy Easter!

  1. Marjean Hanson

    I am looking for the recipe for the clone of Molton Lava Cakes. It had an unusual Italian name and was published in the forum a year ago or so. I have made it several times and for some reason, I have misplaced the recipe. It is the one you can put in the freezer and bake right before serving. They were wonderful!! My daughter is coming this weekend and has requested this dessert! Can you help me?

    1. Sarah Nasello

      Hi Marjean, and thanks so much for reading. I have sent you an email reply, too, but the recipe you are seeking is not one of ours. I’ve forwarded your request on to the Variety/SheSays editor at The Forum to see if she can help us track it down. I will keep you posted! (This cake sounds so good that now I want the recipe, too!)

  2. Kara

    I was interested in the recipe from ND Today show where you made the Spinach and Strawberry salad with the candied nuts. I’d love to find it! Thank you… enjoy watching you on the show!

    1. Sarah Nasello

      Hi Kara, and thanks for your comments. So glad to hear that you enjoy watching Tony on ND Today. I haven’t received this recipe from him yet, but found it posted online at Here is the link for the recipe and video segment:

      Let me know if you have any trouble with the link. Thank you so much for watching and reading – and happy cooking! – Sarah

  3. Rita Rueckert

    Hello! Was wondering if you are still having the soup tastings this Tuesday and Wednesday? Haven’t seen any information posted regarding the submitted recipes.

  4. Diana Bosse

    I would like your recipe for gnocchi-I thought I saved the paper from that day, but now I can’t find it. Thanks! Also what types of sauce to pour over.

  5. Ann Wilson

    Hi, I’m looking for the recipe you had for Nutella cookie bars.. I made them but now have lost the recipe. Would you email it to me please? Thank you!

    1. Sarah Nasello

      Hi Ann, and thanks for your comments. Unfortunately, the recipe you are seeking is not one we have featured. I did a quick search on to see if they may have run this recipe from another source, but didn’t come up with anything close to nutella cookie bars. Do you have any idea when you may have seen it in the paper? If so, I can contact my the Variety staff to see if they have any ideas. Let me know and I’ll be happy to do what I can to help you find it. 🙂 – Sarah

  6. Hi, Sarah:

    I lost the best chicken recipe you had about two years ago, maybe three. It was the Chicken Satay recipe and one of the ingredients was Open Pit BB Q sauce, Thai chili garlic paste, etc. Could you possibly find that one for me and email it to me?. I cleaned out some recipes and accidentally tossed it. It was our favorite “go to recipe” for grilling chicken.

    Thank you.

    1. Sarah Nasello

      Hi Sherri,

      Thank you for your comments. Unfortunately, we are not familiar with the recipe you are seeking, and suspect that it must have come from another source. The only recipe for satay we have shared features pork with Indonesian flavors and peanut sauce. If it was featured in The Forum, it could be from any number of sources, as they pull food articles from the wires in addition to featuring our column each Wednesday. If that’s the case, you may want to reach out to their editorial team to see if they can track down this recipe. So sorry we can’t be of more help.

      Happy cooking! – Sarah

  7. Peg Groenwold

    I’m reading your recipe for English Muffin Toasting Bread in today’s copy of the Brainerd Dispatch, Brainerd, MN .
    Could you clarify the yeast measurement for me? Looks yummy! Thx
    Peg Groenwold

    1. Sarah Nasello

      Hi Peg,

      Thanks for reading! The recipe calls for two .25-ounce packets of active dry yeast – if you’re using bulk yeast, each packet is equal to 2 1/4 (2.25) teaspoons, so for this recipe you would need 4 1/2 (4.5) teaspoons of yeast. Hope this helps!


  8. Ann

    I am looking for a potato recipe you had in the Forum in the Fall of 2014 or 2015. The red potatoes were from Reynolds, ND. Is the recipe available? (Potatoes were baked, I think, then smashed with a fork and baked again with butter.) Thank you! Ann

    1. Sarah Nasello

      Hi, Ann! Thank you for your request – the recipe you are seeking is one of our favorites and features potatoes from Buxton, ND. Here is a link to the recipe, and I will also email you a copy for easy printing. Please let me know if you have any questions or would like any other recipes.

      Happy cooking and warm regards,

  9. Kami Lucht

    Sarah, last year you had a recipe for a wild rice with sautéed mushrooms side dish. I made it for my extended family at Thanksgiving at it was a huge hit. I don’t see it listed here. I would love to make it again this year. Thanks!

    1. Sarah Nasello

      Hi Kami, Thanks so much for your comment. I’m so glad to know that you and your family enjoyed our Thanksgiving Wild Rice recipe – it is also a favorite in our family. I have just emailed you a copy of the recipe and please let me know if you have any questions or need other recipes. Enjoy and happy cooking!
      – Sarah

  10. Betsy Vinz

    Hi Sarah! I have been unable to find your recipe for braised short ribs. Misplaced that section of the newspaper. Can you please help me out? Thanks, luv!

  11. Leo Wilking

    I also need the braised ribs recipe that was in The Forum on December 13 or 14. It is not listed under “Meat/Poultry” on your web site recipes.


    1. Sarah Nasello

      Hi, Leo! Thank you for the reminder to get this recipe on the blog! I’ve just sent you a printable copy of the recipe and its link here, and wish you happy cooking! Warmly, Sarah

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