Stefa Rest

This Old Fashioned Beef Stew is pure comfort in a bowl with melt-in-your-mouth chunks beef, hearty vegetables, and all the right herbs and spices.

https://thestayathomechef.com/old-fashioned-beef-stew/

Cheesecake Fruit Salad
Ingredients:
For the Cheesecake Base:
- 225 g cream cheese, softened
- 40 g powdered sugar
- 1 tsp vanilla extract
- 240 ml heavy whipping cream
For the Fruit Salad:
- 2 cups fresh strawberries, hulled and quartered
- 2 cups green apples, diced (toss in lemon juice to prevent browning)
- 2 cups red apples, diced (toss in lemon juice)
- 1 cup graham cracker crumbs (optional, for crunch)
For the Topping:
- 60 ml caramel sauce (store-bought or homemade)
Instructions:
1. Make the Cheesecake Base:
In a large mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until well combined.
2. Assemble the Salad:
In a large serving dish or tray, layer the strawberries, green apples, and red apples.
Spoon the cheesecake mixture evenly over the fruit, or fold it gently into the fruit for a combined salad.
3. Add the Toppings:
Sprinkle the graham cracker crumbs over the fruit for added crunch and texture.
Drizzle the caramel sauce generously over the entire salad.

This looks so refreshing!
Pineapple Cranberry Christmas Drink
Ingredients:
3 cups of chilled cranberry juice cocktail
3 cups of chilled pineapple juice
4 cups of chilled ginger ale
1/2 cup of fresh or frozen cranberries (for garnish)
1 lime (sliced)
Ice cubes
Instructions:
1️⃣ In a large punch bowl or pitcher, mix together the chilled cranberry juice and pineapple juice. 🍍🍒
2️⃣ Just before serving, pour in the ginger ale for some fizz and give it a gentle stir. 🥤
3️⃣ Add fresh cranberries, lime slices, and lots of ice for garnish.
For an additional festive vibe, consider adding rosemary sprigs.

🍷 Tender, Juicy, and Full of Flavor!
Let your slow cooker do the work with these Slow-Cooker Short Ribs with Red Wine Sauce. Perfect for cozy dinners or special occasions, the beef becomes melt-in-your-mouth tender while soaking up the rich, savory red wine sauce. Serve over mashed potatoes or creamy polenta for an unforgettable meal!
📝 Ingredients (Serves 4-6):
3 lbs bone-in beef short ribs
Salt and pepper, to taste
2 tbsp olive oil
1 large onion, diced
3 carrots, diced
3 cloves garlic, minced
2 tbsp tomato paste
1 cup dry red wine
1 cup beef broth
2 sprigs fresh thyme
2 bay leaves
1 tbsp Worcestershire sauce
👩‍🍳 Instructions:
1️⃣ Season and Sear the Ribs:
Season short ribs with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the ribs on all sides until browned, about 2-3 minutes per side. Transfer to the slow cooker.
2️⃣ Prepare the Aromatics:
In the same skillet, sauté onion, carrots, and garlic until softened, about 3-4 minutes. Stir in the tomato paste and cook for 1 minute.
3️⃣ Deglaze with Wine:
Pour in the red wine, scraping the bottom of the skillet to release the browned bits. Simmer for 2-3 minutes, then transfer the mixture to the slow cooker.
4️⃣ Slow Cook:
Add beef broth, thyme, bay leaves, and Worcestershire sauce to the slow cooker. Cover and cook on low for 8 hours, or until the ribs are fall-off-the-bone tender.
5️⃣ Serve:
Remove the thyme sprigs and bay leaves. Skim off any excess fat from the sauce. Serve the short ribs over mashed potatoes, polenta, or noodles, drizzled with the rich red wine sauce.
✨ Pro Tip: For a thicker sauce, transfer the cooking liquid to a saucepan, simmer, and reduce until it reaches your desired consistency.

Holiday Glazed Salmon with Cranberry-Pineapple Relish 🎄🐟
Ingredients:
For the salmon:
- 4 salmon fillets
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For the cranberry-pineapple relish:
- 1 cup fresh or frozen cranberries
- 1/2 cup pineapple, diced
- 1/4 cup orange juice
- 2 tablespoons honey
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- Fresh rosemary sprigs (for garnish)
Directions:
1. Prepare the salmon glaze:
In a small bowl, mix maple syrup, Dijon mustard, olive oil, garlic powder, salt, and pepper. Brush the salmon fillets generously with the glaze.
2. Cook the salmon:
Heat a skillet over medium heat and sear the salmon for 3-4 minutes per side until golden and cooked through, or bake at 375°F (190°C) for 15-20 minutes.
3. Make the cranberry-pineapple relish:
In a small saucepan, combine cranberries, pineapple, orange juice, honey, cinnamon, and ground ginger. Simmer over medium heat for 10-12 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
4. Assemble:
Plate the salmon and spoon the cranberry-pineapple relish over the top. Garnish with fresh rosemary sprigs for a festive touch.
5. Serve:
Pair with roasted vegetables or wild rice for a complete holiday meal.

Soft and Chewy Sugar Cookies
Ingredients:
1 3/4 cups (218 g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (200 g) granulated sugar, plus 1/4 cup (50 g) for rolling
1/2 cup (113 g) unsalted butter, room temperature
1 large egg, room temperature
1 tablespoon vanilla extract
1/2 teaspoon almond extract (optional)
Directions:
In a mixing bowl, cream the butter and sugar on medium speed until light and fluffy, about 2-3 minutes.
Add the egg, vanilla, and almond extract, mixing until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid over-mixing.
Roll the dough into 2-ounce balls and coat each ball with granulated sugar.
Chill the cookie dough balls in the refrigerator for 30 minutes.
Preheat the oven to 350°F (175°C) while the dough chills.
Arrange the chilled dough balls on a parchment-lined baking sheet, spaced 2-3 inches apart.
Bake for 11-12 minutes or until the edges are set and the centers appear puffy and cracked.
Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack.