Holiday Spirits to Sip On

As we approach the holidays, we come to accept the fact this holiday season will be unlike any other due to restrictions amongst a COVID reality. Safety and responsibility come first during these times, but we look for other ways to ensure we have our holiday cheer. Take this opportunity to sit down and try something new with these exciting drinks, recipes courtesy of Zevia. Winter White Margarita Servings: 6 12 ounces coconut milk 12 ounces silver tequila 1 tablespoon orange extract 2 ½ cups ice 1 ½ cans Zevia Lemon Lime with Bitters Granulated stevia, for garnish (optional) Cranberries, for garnish (optional) Rosemary sprigs, for garnish (optional) In blender, blend coconut milk, tequila, orange extract, ice and bitters until smooth. Rim six glasses with granulated stevia. Divide mixture among glasses and garnish each with cranberries and rosemary, if desired. Cranberry Smash Moscow Mule Servings: 1 1 cup cranberries, plus additional for garnish (optional), divided ¾ – 1 cup water, divided 2 ounces vodka 1-2 ounces fresh squeezed lime juice 4 ounces Zevia Ginger Beer Mixer Ice Rosemary, for garnish (optional) Lime slices, for garnish (optional) Cinnamon sticks, for garnish (optional) In saucepan, boil cranberries in 1/2 cup water until they burst. Use fork to smash cranberries. Boil 3-4 minutes. Keep mixture moist by adding water 1/4 cup at a time. Let mixture cool to room temperature. In copper mug, combine vodka, lime juice, ginger beer and smashed cranberries over ice. Garnish with additional cranberries, rosemary, lime slices and cinnamon sticks, if desired. Did you try out these recipes? Tag us! Follow us on Facebook and Instagram. Photos courtesy of Getty Images Source: Zevia

Spice Up the Season With These Easy Recipes

The holiday season is upon us, and with that comes delicious foods for the whole family! Snacks are a staple for any occasion but are often overlooked. Don’t miss the opportunity to bring a memorable experience when you impress your family with these recipes. Learn how to make these delicious treats below, courtesy of Reindeer Pecan Brownies Prep time: 20 minutes Cook time: 15 minutes Yield: 20 brownies Nonstick cooking spray 1 stick (½ cup) unsalted butter, melted 1 tablespoon pecan or canola oil 1 cup, plus 2 tablespoons, granulated sugar 2 large eggs 1 teaspoon vanilla extract ½ cup all-purpose flour ½ cup cocoa powder 1 teaspoon espresso powder (optional) ¼ teaspoon kosher salt 20 raw pecan halves, cut in half 40 candy eyeballs 20 red chocolate candies ¼ cup chocolate chip Preheat oven to 350 F. Spray mini muffin tin with nonstick cooking spray. In large bowl, whisk melted butter, oil and sugar until well combined. Add eggs and vanilla extract; beat until mixture is thick and pale in color, about 1 minute. Sift in flour and cocoa powder. Add espresso powder, if desired, and salt. Using rubber spatula, fold dry ingredients into butter mixture until just combined. Batter should be thick. Using 1-tablespoon cookie scoop, transfer batter to prepared mini muffin tin. Bake 13-15 minutes until toothpick inserted in center comes out mostly clean, with some lingering crumbs. Add chocolate chips to heat-safe bowl; microwave until smooth and melted. Pour melted chocolate into sandwich bag and cut off small portion of one corner to use as tip. Use melted chocolate to “glue” on pecan antlers, candy eyeballs and red candy noses to brownies. Allow chocolate to set before transferring brownies to airtight container. Note: Brownies will stay fresh for up to three days. No-Bake Pumpkin Pecan Pie Bites Prep time: 15 minutes Chill time: 1 hour Yield: 12 bites (6 servings) Crust: 1 1/2 cups raw pecan pieces 3/4 cup pitted medjool dates (about 7 dates), soaked in hot water 10 minutes 1 pinch pink salt Filling: 1/3 cup pumpkin puree 1/3 cup full fat coconut milk 1 teaspoon pumpkin spice 1/4 cup maple syrup 1 pinch pink salt 1 scoop collagen peptides (optional) 12 raw pecan halves, for topping To make crust: In food processor, process pecan pieces, drained dates and salt until combined and “dough” starts to form into ball. To make filling: In bowl, combine pumpkin puree, coconut milk, pumpkin spice, maple syrup, pink salt and collagen peptides, if desired. Whisk until smooth. Line cupcake tin and evenly distribute crust mixture, about 1 1/2 tablespoons in each cupcake opening. Use fingers to press crust into even layer. Evenly disperse pumpkin pie filling among openings until tins are about half full. Top each with one pecan half and place in freezer at least one hour. Source: American Pecan Council

A Comfort Food Classic

Tis’ the season for comfort foods, and this recipe with crumbled bacon and cubed potatoes smothered in melted cheddar cheese is sure to satisfy. Cheesy Baked Potato Casserole INGREDIENTS 5 pounds red potatoes, cubed 1 pound bacon, cooked and crumbled  1 pound cheddar cheese, cubed  16 ounces shredded cheddar cheese 1 yellow onion, chopped  1 cup mayonnaise  8 ounces sour cream  1 tablespoon minced chives  1 teaspoon salt  1 teaspoon pepper  INSTRUCTIONS: Heat oven to 325 Degrees F. In large bowl, combine potatoes and bacon.  In separate large bowl, combine cheese, onion, mayonnaise, sour cream, chives, salt and pepper. Add to potato and bacon mixture until combined.  Pour into 9-by-13-inch baking dish.  Bake 50-60 minutes until browned and bubbly.