This is not a recipe. This is the result of me wanting to score points as wifey by throwing my husband a birthday party and not planning ahead. This is what happens when you have two ingredients and about ten minutes until your guests show up.

Ingredients:
Whipping Cream
1/2 cup of Chocolate Spread (I use this non dairy choco spread)

Directions:
Let the whipping cream melt then whip it up until nice and fluffy. Add chocolate spread once whipped and mix it together until blended. Scoop into mini cups and drizzle chocolate sauce on top, then add mini chocolate chips.

~ Recipe submitted by Nina Safar

Ingredients:
5 granny smith apples, peeled and diced
1 tablespoon cinnamon
1 tablespoon sugar
1/2 cup of apple cider
1 package of eggroll wrappers

Directions:
Combine diced apples with cinnamon and sugar. Place in pan with apple cider and cook until tender. Place 1 tablespoon apple mixture in center of eggroll wrappers and roll as directed on packaging. Bake in oven on 350′ for 15-20 minutes until crispy on outside. Serve with powdered sugar and ice cream.

~ Recipe submitted by Nina Safar

Quinoa is the perfect base for a salad since it’s hearty and filling and can be paired with any dressing. This once is sweet with a slight tart kick. The pomegranate seeds give it a nice crunch.

Ingredients:
1 cup of quinoa
2 cups of chicken stock
1 small red onion, diced
1 avocado, cubed
1/2 cup of pomegranate seeds
1/3 cup of olive oil
1 tablespoon balsamic vinegar
1/2 tablespoon brown sugar
1/4 teaspoon garlic
1/4 tsp. salt
1/4 tsp. black pepper
juice of 1 lime

Directions:
Cook quinoa as directed on packaging, using chicken stock in place of water. Once cooked, combine in a large bowl with avocado, red onion and pomegranate seeds. Prepare dressing by mixing together the oil, vinegar, brown sugar, garlic, salt, pepper and juice of 1 lime. Add dressing to quinoa salad and mix well.

~ Recipe submitted by Nina Safar

Ingredients:
2 tablespoons olive oil
1 small onion, cut into small slices
4 pieces boneless, skinless chicken breasts
1 large apple, peeled and cut into thin slices
1 large pear, peeled and cut into thin slices
1 cup of apple cider
1 tablespoon of apple cider vinegar <!–more–>

Directions:
Saute onions in 1 tablespoon olive oil until translucent. Add chicken pieces and cook until no longer pink. Remove from heat and set aside, wrapping in foil to keep warm. Add remaining olive oil to pan, and cook the pear and apple slices until tender. Combine the apple cider with the apple cider vinegar and add to the pan and bring to a boil. Lower heat and add the chicken back to the pan. Cook for an additional 5 minutes then serve with apple and pear slices.

~ Recipe submitted by Nina Safar

Ingredients:
3 gala apples, pealed, cored and chopped.
1 frozen package of berries (blueberries, raspberries and strawberries.)
1 cup of raw oats
3/4 cup of flour
1 cup of light brown sugar
1/2 cup of margarine
a dash of cinnamon

Directions:
Combine chopped apples with frozen berries then pour into a greased baking dish. Mix the remaining ingredients to form a crumble topping and sprinkle over fruit. Bake uncovered for an hr at 350′. Serve warm with ice cream or cold with whipped cream and a few fresh berries.

~ Recipe submitted by S.K.

This year I will be spending Rosh Hashanah with my in laws, which means I am going to be enjoying some delicious dishes and will leave with a ton of new recipes for the site! If you don’t want to stress about planning your holiday menu, I suggest using a selection of good ol trusted recipes and spicing it up with a handful of new ones. Look below for some of our fav holiday treats!

Wishing you all a happy and sweet new year! Make it a tasty one.

Happy Kosher Cooking!
xxo Nina – your kosher hostess

Rosh Hashanah Menu:

**Salads & Dips**

PASTA SALAD WITH BROCCOLI

MEXICAN SALAD

EASY CORN SALAD

CEASER SALAD

SMOKED PINEAPPLE GUACAMOLE

HARISSA BUTTERNUT SQUASH DIP

QUINOA SALAD

**Fish**

ASIAN BARBECUE SALMON SALAD

SAUTEED TILAPIA ALMONDINE WITH BRAISED RED CABBAGE

QUICK FISH PICCATA

TILAPIA BAKED WITH CUMIN

**Chicken & Beef**

CRISPY BEEF

SWEET STUFFED CABBAGE

MINUTE STEAK

BEEF TAJINE WITH LEMON OREGANO SAUCE

HONEY & PAPRIKA CHICKEN SATAY

SWEET CHIPOTLE PULKAS (DRUMSTICKS)

GROUND LAMB ON CINNAMON STICK

BAKED MAPLE TERIYAKI CHICKEN

CARAMELIZED CORNISH HEN

STICKY DRUMSTICKS

BALSAMIC-ROASTED CHICKEN BREASTS

**Sides**

MULTI VEGGIE KUGEL

GREEN BEANS WITH CARROTS

ZUCCHINI MUFFINS

BUTTERNUT SQUASH KUGEL

MINI FLAVORFUL BROCCOLI KUGELS

MIXED SWEET AND WHITE POTATOES

**Dessert**

POACHED PEARS

FUDGEY FLOURLESS CHOCOLATE CAKE

PEANUT BUTTER ICE CREAM PIE

BLUEBERRY BARS

OREO PIE

Ingredients:
2 pounds Yellow Squash [(Acorn or Butternut) cut into 3/4" pieces ]
1 cup chopped Onion
1 teaspoon Salt
1/4 teaspoon Pepper
4 tablespoons Butter
1 cup Saltine crackers (crumbled)
1/2 cup Milk
1 cup Cheddar cheese (shredded)
1/2 cup Pecans

Directions:
Place Squash, salt & pepper in a large saucepan. Add a small amount of water, cover and cook the squash until tender, stirring occasionally and adding more water if necessary.

Saute the onions in 2 Tbls. of butter. Drain the squash and add to the onions and stir in the remaining butter. Taste to adjust seasoning adding salt & pepper to taste.

Stir in crumbled crackers into the squash mixture & turn into a buttered casserole. Pour the milk over the squash & sprinkle with cheese & chopped pecans.

Bake at 350 (F) degrees uncovered for 20 minutes (or until milk is absorbed)

~ Recipe submitted by Bay Yess

Directions:
Slice the mushrooms and scallions. Place in a large bowl. Mix all the rest of the ingredients and add to the mushrooms. Mix well and refrigerate for at least 4-5 hours, mixing often. Serve cold.

~ Recipe submitted by Aliza Menkes

This recipe is a winner!!! Make this recipe in advance by slow cooking ribs in the oven on 250 degrees for three hours. Refrigerate or even freeze ribs until the day of your barbecue. Defrost ribs in fridge overnight or bring refrigerated ribs to room temperature. Grill for a few minutes. Glaze and serve. Use this recipe to grill tougher cuts of meat that need slower cooking time such as brisket, or short ribs.

Serves: 2-4

Ingredients:

All purpose rub

2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoon paprika
1 tablespoon chili powder
1 teaspoons black pepper (only do one if not spicy)
1 teaspoons cumin
1 teaspoons coriander
4 tablespoons brown sugar
2 teaspoon kosher salt

Directions:
Place ribs on aluminum foil
Rub ribs with all purpose rub
Cover ribs in aluminum foil
Place on low heat on grill or oven
Grill for 1 ½ to 2 hours or bake on 250 for 3-4 hours
Take off grill and let ribs rest
Slice ribs and place on grill for two minutes per side
If you want to glaze ribs place back on grill and glaze with your favorite sauce
Cook on grill for 2 more minutes and serve

~ Recipe submitted by Bitayavon Magazine

Directions:
Mince Avocado, tomato, red onion, and jalapeno in a small bowl, pull apart cilantro leaves and slice thinly. Cut pineapple into cubes and pan sear the pieces. Let it cool and mince as well. Mix all ingredients together and season with salt and pepper.

~ Recipe submitted by Guy Vaknin Executive Chef of Esprit Events