#TBT, holiday edition! Us Weekly tapped the ’90s most enduring stars — including Sarah Michelle Gellar and Melissa Joan Hart — to share the fare they’ll be serving up this December. Keep scrolling to get the recipes for their winter dishes!
Celebrate Like It’s 1999: Recipes From the Decade’s Most Enduring Stars
#TBT, holiday edition! Us Weekly tapped the '90s most enduring stars — including Sarah Michelle Gellar and Melissa Joan Hart — to share the fare they'll be serving up this December. Keep scrolling to get the recipes for their winter dishes!
#TBT, holiday edition! Us Weekly tapped the '90s most enduring stars — including Sarah Michelle Gellar and Melissa Joan Hart — to share the fare they'll be serving up this December. Keep scrolling to get the recipes for their winter dishes!
Serves 12
The Stirring Up Fun With Food author slays with a scaled-down version of the classic main. To make it festive, suggest the Foodstirs cofounder, use cookie cutters "to stamp out fun shapes."
Ingredients:
• 1 tbsp unsalted butter
• 1 sweet onion, finely chopped
• 1 cup packed shredded carrots
• 1 cup chopped mushrooms
• 1/4 cup all-purpose flour
• 1 1/2 cups whole milk
• 1/12 cups chicken broth
• 2 1/2 cups diced cooked turkey
• 3/4 cup frozen peas
• 1/4 cup chopped fresh parsley
• 2 tsp finely chopped fresh thyme
• kosher salt and black pepper
• 2 14.1 oz packages refrigerated rolled pie crusts
• 1 large egg yolk, well beaten
1. In a large Dutch oven, melt the butter over medium-high heat; add the onion, carrots and mushrooms and saute for 5 minutes or until tender. Sprinkle the vegetables with the flour and cook, stirring continuously for 1 minute. Gradually whisk in the milk and broth and bring to a boil, whisking often. Stir in the turkey, peas, parsley and thyme and simmer for 5 minutes more or until thickened. Season with salt and pepper. Let cool.
2. Meanwhile, lightly roll out two pie crusts and cut each one into six pieces. Line Weck jars with the dough, pressing and tearing to patch and cover all sides of the jars. Roll out and cut the remaining two pie crusts into 12 rounds slightly larger than the opening of the jars.
3. Spoon the cooled filling into the jars. Top each jar with a dough round, folding the edges under, then seal with a fork around the edges. Cut a few vents in the center with the tip of a knife to allow steam to escape. In a small bowl, beat the egg yolk with 2 teaspoons water and brush the dough tops with this egg wash. Freeze for 15 minutes.
4. While the pies are in the freezer, preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Place the jars on the prepared baking sheet and bake for 30 to 35 minutes, until the crust is golden brown. Let cool slightly before serving.
(Excerpted from the book Stirring Up Fun With Food. Reprinted with permission of Grand Central Life & Style. All rights reserved.)
Serves 4
A healthier spin on lasagna, this veggie dish is a staple in the Nutrisystem spokeswoman's home. Those short on time can swap in their go-to low-sugar jarred tomato sauce.
Ingredients:
• 4 medium-sized zucchini
• 1 tbsp olive oil
• Salt and pepper to taste
• 1-2 cloves crushed garlic
• 1 28-oz can crushed tomatoes with no salt added
• 3 tbsp chopped fresh basil
• 1/2 tsp fresh thyme
• 1 bay leaf
• 18-oz container low-fat cottage cheese or ricotta
• 1 large egg
• 2 tbsp chopped fresh parsley
• 1 cup shredded part-skim mozzarella cheese
• 1/4 cup grated low-fat Parmesan cheese
• 1/2 cup finely chopped spinach or kale
• 1/4 cup shredded carrots
• 1 cup chopped red bell peppers
1. Preheat oven to 350 degrees.
2. Slice zucchini length-wise, about 1/2 inch slices, to make lasagna noodles. Discard end pieces with skin on outer layer. Brush both sides of zucchini slices with olive oil. Season with salt and pepper.
3. Bake for approximately 10 to 15 minutes, until zucchini is flexible enough to roll up.
4. While zucchini is in oven, heat small saucepan over medium-low heat. Add olive oil and crushed garlic. Saute garlic for 2 to 3 minutes, being careful not to burn. Add crushed tomatoes, 1 tablespoon basil, thyme, bay leaf, salt and pepper. Simmer for 8 to 10 minutes. Discard bay leaf.
5. In a large bowl, mix cottage cheese, egg, parsley, 2 tablespoons basil, mozzarella cheese, Parmesan cheese, spinach, carrots and bell peppers.
6. Pat zucchini dry if needed. Spread 1 tablespoon of cheese mixture down each slice of zucchini. Gently roll cooled zucchini and place seam-side down into baking dish. If necessary, remove skin from zucchini slices for easier rolling.
7. Turn oven up to 400 degrees. Top zucchini rolls with 1 1/2 cups tomato sauce mixture and bake an additional 15 to 20 minutes, until cheese is melted.
The crudite tower "is fun for little kids to do," notes the mom of three. "And easy!" The Staying Stylish author serves hers with hummus, guacamole or a dollop of ranch dressing.
Ingredients:
• 1 styrofoam cone
• plastic wrap
• toothpicks
• 1 head of broccoli, cut into florets
• 1 32-oz bag carrots
• 1 10-oz package cherry tomatoes
• 1 red pepper
• 1 yellow pepper
• 1 head cauliflower
1. Take your styrofoam cone and place plastic wrap around it.
2. Stick toothpicks onto the bottom of your broccoli pieces. Starting at the base, stick the broccoli onto the cone and work your way up.
3. Cut carrots and cherry tomatoes in half and stick in toothpicks on the inside edges. Place onto the cone at your own discretion.
4. To create "garland," wrap thinly cut pieces of red and yellow pepper around the broccoli.
5. Cut a thick piece of yellow pepper. Stick a toothpick onto the bottom and place at the top of the tree to make a star.
6. Place the cone on a plate. Add chunks of cauliflower around the edge to create the look of snow.
Serves 8-12
Known for her pie jars, the actress whips up this full-size version at the holidays. And she's passing the hobby to her three daughters: "I'm keeping the tradition alive!"
Ingredients:
• 3 cups flour
• 1 tbsp sugar
• 1 tsp salt
• 1/2 cup Crisco, chilled
• 1/2 cup butter, chilled
• 1/2 cup cold water
• 1 tbsp vinegar
• 2-3 cups whole pecans
• 2 cups sugar
• 6 tbsp brown sugar
• 1 tsp salt
• 2 cups corn syrup
• 2 tsp vanilla
• 2/3 cup salted butter, melted
• 6 eggs, beaten
1. In a food processor, sift flour, sugar and salt, and pulse to blend.
2. Add Crisco and butter. Pulse until everything is ground in.
3. While the machine is still on, add water and vinegar. Blend until dough starts to form.
4. Divide into three balls and flatten. Refrigerate 30 minutes. Dough will make three crusts.
5. Preheat oven to 350 degrees. Take out one dough ball and roll until it covers the bottom of the pie pan and folds over edges. Cut to leave a 1-inch overhang, fold it over, then flute edges by pinching sections of dough to create a scallop pattern. Pour pecans into the bottom of the crust.
6. In a large bowl, mix the sugar, brown sugar, salt, corn syrup, vanilla, melted butter and eggs. Pour on top of pecans.
7. Cover pan loosely with aluminum foil. Bake for 30 minutes, then remove foil and bake for an additional 20 minutes, or until there is very little jiggle in the center of the pie.
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