Ham and Collard Greens Star in This Tasty Soup From The Pioneer Woman

Ever wonder how to cook collard greens? We’ve got the perfect comforting dish for your first attempt. Collard greens have seen a resurgence in popularity of late, and The Pioneer Woman herself has an easy soul food recipe you can quickly whip up on a busy weeknight.

Crisp bunches of collard greens, diced ham, navy beans and a spicy kick from minced jalapeno simmer together in a chicken broth for a must-try soup that is the ultimate example of comfort food. Sprinkle with fresh Parmesan cheese and consider grabbing a crusty artisan baguette for serving. Voila! This simple Ree Drummond masterpiece is one of our favourite Pioneer Woman recipes.

Related: The Pioneer Woman’s Tex-Mex Recipes Will Satisfy Your Cheesy, Meaty Cravings

The Pioneer Woman’s Ham and Collard Soup Recipe

Total: 35 minutes
Yields: 8 servings

Ingredients:

2 Tbsp salted butter
2 Tbsp olive oil
2 cloves garlic, minced
1 large yellow onion, thinly sliced
1 jalapeno, stemmed, seeded and minced
2 quarts (8 cups) chicken stock
2 lbs ham, diced
2 tsp kosher salt
1 tsp freshly ground black pepper
3 bunches collards, stems removed, chopped
Two 15.5-ounce cans navy beans, drained and rinsed
1 Tbsp apple cider vinegar
1 cup freshly grated Parmesan
1/4 cup fresh parsley, chopped
Crusty artisan baguette, torn into pieces, for serving

Related: The Pioneer Woman’s Top Cookie Recipes to Satisfy Your Sweet Tooth

Directions:

1. Heat the butter and olive oil in a large Dutch oven over medium-high heat. Add the garlic, onion and jalapeno and cook, stirring, until softened, 3 to 4 minutes. Add the stock, ham, salt, pepper, collards and beans. Bring to a boil and reduce to a simmer. Cook until the collards have softened and the flavors have come together, about 20 minutes.

2. Stir in the vinegar and taste. Adjust the seasonings as needed. Serve in bowls and garnish with the Parmesan and parsley. Serve each bowl with a chunk of crusty baguette.


Related: The Pioneer Woman’s Fast White Chicken Chili Will Become a Weeknight Staple

Watch The Pioneer Woman via stream Live and On Demand on the new Global TV App and on STACKTV. Food Network Canada is also available through all major TV service providers.

Mini baked Alaskas on kitchen counter

Baked Alaskas Are Making a Comeback — and These Chocolate Hazelnut Treats Are Proof!

Baked Alaskas are totally making a comeback and although they do look a bit intimidating, I promise you — it’s a piece of cake! These Baking Therapy mini baked Alaskas have a layer of moist hazelnut cake, topped with chocolate ice cream and engulfed in the fluffiest meringue. And as an added bonus: these little treats can be made dairy free as long as you substitute in a dairy-free ice cream. Impress your family this holiday season with these cute mini baked Alaskas.

Mini baked Alaskas on kitchen counter

Mini Chocolate Hazelnut Baked Alaskas

Prep Time: 45 minutes
Bake Time: 15 to 18 minutes
Total Time: 1 hour
Servings: 8 mini baked Alaskas

Ingredients:

Hazelnut Cake
1 cup hazelnut meal (store-bought or homemade — place whole hazelnuts in food processor or blender and pulse for 10-12 seconds)
1 cup all-purpose flour
1 tsp baking powder
¼ tsp salt
3 large eggs
½ cup granulated sugar
⅓ cup sunflower oil or any neutral oil
½ cup almond milk
1 tsp vanilla extract
Chocolate ice cream (opt for dairy-free, if you wish)

Swiss Meringue
6 large egg whites
1 ½ cups granulated sugar
½ tsp cream of tartar

Ingredients of mini baked Alaskas on kitchen counter

Directions:

1. Preheat oven to 375°F. Line and grease a 9 x 13 pan. Set aside.

2. Whisk together the hazelnut meal, flour, baking powder and salt. Set aside.

3. In the bowl of a stand mixer with the whisk attachment, whisk together the eggs and sugar on high until it doubles in size, about 5-8 minutes. Stream in the oil, almond milk and vanilla. Mix until well combined.

Related: Ina Garten’s Best Desserts for Cozy Celebrations

4. Fold in the dry ingredients in two batches making sure not to over-mix. Transfer to the prepared pan, give it a couple taps on the counter and bake for 15-18 minutes until the top is golden brown and a toothpick when inserted, comes out clean. Let cool for 15 minutes. Then invert, peel back the parchment paper and let cool completely on a wire rack.

5. Place a piece of plastic wrap in every other cavity of a 12-cup muffin pan, fill with chocolate ice cream, fold the plastic overtop and press to pack the ice cream in. Place into the freezer to set.

Pan filled with mini baked Alaskas on kitchen counter

6. For the Swiss meringue, in the bowl of a stand mixer, whisk together the egg whites and sugar over a pot of simmering water. Whisk until the mixture is hot to the touch and the sugar has dissolved. Place back on the stand mixer, add the cream of tartar and whisk on high for 6-8 minutes. The meringue is ready when it has tripled in size and the bottom on the bowl is room temperature.

Meringue for mini baked Alaskas on kitchen counter

7. To assemble, use a 3” round cookie cutter to cut out round cakes. Unwrap a chocolate ice cream puck and place it in the centre. Completely cover the ice cream and cake with Swiss meringue.

Cake of mini baked Alaskas on kitchen counter

Mini baked Alaskas on kitchen counter - assembly

8. Using a blow torch, gently toast the meringue. Enjoy immediately!

Torch browning mini baked Alaskas on kitchen counter

Like Sabrina’s mini baked Alaskas? Try her whimsical chocolate espresso yule log or her 30-minute gingerbread doughnuts.

Rainbow latkes on serving platter

Celebrate Hanukkah at Home With These Vibrant Rainbow Latkes

Although we might not be surrounded by friends and family as we light the Hanukkah candles this year, that doesn’t mean all traditions have to go out the window. Rather, they can be updated with a new vibrant spin: like making rainbow latkes. Step aside boring russet potatoes — your friends the beet, sweet potato, carrot, zucchini and blue potato are ready to steal the latke show. Rainbow latkes are strikingly gorgeous, taste sweet and crisp and are quite nutritious for you too. If you want to connect with friends and family this holiday season but aren’t quite sure how, consider dropping off a box of beautiful, colourful, homemade latkes to brighten their spirits.

Rainbow latkes on serving platter

Vibrant Rainbow Latkes

Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour, 10 minutes
Servings: 9 latkes

Ingredients:

Beet Apple Latkes
¾ lb beets (about 3 medium beets)
1 gala apple
2 Tbsp yellow onion
2 whisked eggs
2 Tbsp spelt flour
½ tsp sea salt

Sweet Potato Carrot Latkes
¾ lb sweet potato (about 2 small sweet potatoes)
2 carrots
3 Tbsp yellow onion
2 whisked eggs
2 Tbsp spelt flour
¼ tsp sea salt

Zucchini Spinach Latkes
2 medium zucchinis
1 cup baby spinach or spinach leaves
¼ cup yellow onion
2 whisked eggs
2 Tbsp spelt flour
½ tsp sea salt

Blue/Purple Potato Latkes
1 lb blue potatoes
½ cup yellow onion
2 whisked eggs
2 Tbsp spelt flour
½ tsp sea salt
¼ tsp black pepper

Rainbow latkes ingredients on kitchen counter

Directions:

1. Using the shredding attachment on your food processor, shred one veggie or fruit at a time and wipe out the food processor before moving onto the next item. For example, shred the beets, place them in a bowl, lightly wipe out the food processor, then shred the apples. Place all shredded vegetables or fruit in their own separate bowls: beets, apple, sweet potato, carrots, zucchini, potatoes and onion. If you don’t have a food processor, you can use a box grater. For the spinach, chop finely or blitz using “S” blade on your food processor.

Rainbow latkes shredded veggies

2. You will have to wring out the excess water from the zucchini and blue potatoes, otherwise those latkes will be too mushy and won’t stick together. You can do this by placing the zucchini and blue potatoes, separately, in kitchen towels or cheese cloth and squeezing the moisture out. Or you can also push the veggies down in your French press or ricer to remove excess liquid.

3. Now you can begin assembling the latkes. Within each of the veggie bowls add the correct amount of shredded onion, whisked eggs, flour, salt, pepper and any other ingredient it may call for.

Rainbow latkes ingredients in bowl

4. Combine the ingredients with your hands and then begin shaping them into latkes. We used a ¼ measuring cup — we like ours the size of a hockey puck, about 3-4 inches in diameter and 1 inch thick.

Related: Traditional Jewish Comfort Food Recipes to Try This Winter

5. If you’re baking them, preheat your oven to 400°F. Line a baking sheet with parchment and pour some oil on the parchment paper and spread it around. This will make the latkes crispy without actually frying them. At the 7-minute mark, flip the latkes, brush the other side with extra virgin olive oil and bake for another 8 minutes.

6. Alternatively, if you are frying them, place a pan over medium heat and add some oil. If you don’t like the olive oil taste, you can use a more neutral one. Slowly put the latkes onto the pan, but don’t crowd them, work in batches. Hear the sizzle and after about 4-5 minutes, flip and continue to fry on the other side until crisp.

7. Place the latkes on a towel or paper towel to sop up the excess oil.

8. Eat as is or serve with applesauce, labneh, Greek yogurt or sour cream.

Like Tamara and Sarah’s rainbow latkes recipe? Try their easy spatchcock chicken recipe or sumac-spiced roasted delicata.

Close-up of Mashed Potato with Goats Cheese, as seen on Barefoot Contessa: Back to the Basics, Season 15.

How to Make Ina Garten’s Make-Ahead Mashed Potatoes

It really doesn’t matter whether you serve turkey, ham, a turducken or even a tofurky — for many, the real star of a holiday meal is the mashed potato. Nothing beats the side dish’s creamy texture and buttery flavour, which is why we’re always looking to up our mashed potato game with cheese, buttermilk, bacon and other delightfully decadent toppings.

Close-up of Mashed Potato with Goats Cheese, as seen on Barefoot Contessa: Back to the Basics, Season 15.

Related: Ina Garten’s Coziest Holiday Brunch Recipes

Ina Garten’s stress-free, goat cheese-filled make-ahead mashed potatoes recipe will certainly become a winner at your festive table this year. These spuds are one of those amazing dishes you can make ahead, and then heat up on the day to give them a crunchy Parmesan crust. Because who doesn’t want to check off another item on your to-do list before the big day? The only real trick will be not eating them all yourself. Simple, laid back and delicious — exactly how Ina Garten believes gatherings with friends and family should be.

Ina Garten’s Make-Ahead Goat Cheese Mashed Potatoes

Ingredients:

3 lbs large Yukon gold potatoes, peeled and cut in 3/4-inch chunks
5 large garlic cloves
Kosher salt and freshly ground black pepper
7 to 8 oz garlic-and-herb goat cheese, at room temperature, such as Montrachet
4 Tbsp (1/2 stick) unsalted butter, at room temperature
1 1/2 cups sour cream
1/2 cup half-and-half or milk
1/2 cup freshly grated Parmesan cheese

Directions:

1. Preheat the oven to 375°F. Place the potatoes, garlic and 1 tablespoon salt in a large pot with enough water to cover the potatoes. Bring to a boil over high heat, reduce to a simmer and cook for 20 to 25 minutes, until very tender.

2. Drain the potatoes and garlic and process them together through a food mill fitted with the coarsest blade set on top of a bowl. While the potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 teaspoons salt and 2 teaspoons pepper until smooth.

See More: Ina Garten’s Vegetable Sides That Will Steal the Show 

3. Pour the mixture into a 9-by-12-by-2-inch oval baking dish, smoothing the top. Sprinkle the Parmesan on top and bake for 30 to 40 minutes, until lightly browned. Serve hot.

4. Make it ahead: Assemble the dish, including the parmesan, and refrigerate for up to 3 days. Bake before serving.

Watch Barefoot Contessa: Back to Basics and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

Yule log finished on platter

This Whimsical Chocolate Espresso Yule Log is Surprisingly Easy to Make

It’s not the holiday season without a lot of chocolate. This Baking Therapy chocolate espresso yule log is a fun way to celebrate the holidays — and it’s surprisingly easy to make. Made with dark chocolate sponge cake and filled with a creamy chocolate cream cheese frosting, this yule log recipe is not only delicious, but it also doubles as a centrepiece!

Yule log finished on platter

Chocolate Espresso Yule Log

Prep Time: 25 minutes
Bake Time: 9 to 12 minutes
Rest Time: 2 hours, 15 minutes
Total Time: 2 hours, 52 minutes
Servings: 8 to 10 pieces of cake

Ingredients:

Yule Log
5 large eggs
⅔ cup granulated sugar
⅓ cup all-purpose flour
6 Tbsp cocoa powder
1 tsp espresso powder
½ tsp baking powder
½ tsp salt
4 Tbsp butter, melted
½ tsp vanilla extract
¼ cup icing sugar, for dusting

Chocolate Cream Cheese Frosting
2 ½ cups icing sugar
⅓ cup cocoa powder
4 oz dark chocolate, melted
1 tsp espresso powder
1 tsp water
¾ cup cream cheese, room temperature
½ cup butter, room temperature
3 Tbsp heavy cream

Yule log ingredients on kitchen counter

Directions:

1. Preheat oven to 375°F. Line and grease a half sheet pan with a lip (12 x 17) with oil and set aside.

2. In the bowl of a stand mixer with the whisk attachment, on high speed, whisk together the eggs and sugar until the mixture has tripled in size, about 5-7 minutes.

Yule log ingredients in standmixer

3 In a medium bowl, sift together the flour, cocoa powder, espresso powder, baking powder and salt. Set aside.

4. Add the flour mixture to the stand mixture and then stream in the melted butter and vanilla extract. Mix until just combined. Transfer the batter to the prepared sheet pan, spread the batter into one even layer. Bake for 9-12 minutes until the cake is set and when a toothpick inserted comes out clean.

Yule log on baking tray

5. While the cake is still warm, run a knife around the perimeter of the pan to release the cake. Dust the top with icing sugar, place a larger piece of parchment paper and cookie sheet over top and invert the cake. Gently peel back the parchment paper. Starting with the longer end, slowly and gently roll up the cake along with the parchment paper until you have a log. Let the cake cool completely as a log, about 2 hours.

Yule log process

6. To make the frosting: sift together the icing sugar, cocoa powder, set aside. Melt the chocolate in the microwave on high in 30 second intervals, stirring after each time, set aside. Mix together the espresso powder and water, set aside. In the bowl of stand mixer with the whisk attachment, whisk together the cream cheese and butter until combined. Add the icing sugar mixture in 2 batches, mixing well after each addition, about 1 minute. Add the melted chocolate and espresso mix and mix on high for 1 minute. Add the heavy cream, 1 Tbsp at a time and continue to whisk on high for 2-3 minutes until light and fluffy.

Related: Festive Yule Logs for Your Holiday Table

7. To assemble: gently unroll the cake and evenly spread on a ¼ inch thick layer of frosting. Slowly roll up the cake again, without the parchment paper this time. Place in the refrigerator for 15 minutes to chill. Once chill, slice off both ends to create clean edges. To create the yule log, slice off ⅓ of the log, then slice that log in half diagonally. Stagger the half pieces onto the longer log to resemble a branch, attach with a bit of frosting. Ice the entire cake with the frosting, leaving the ends exposed. To create the bark look, run a fork gently over top of the frosting to create ridges. Decorate with sugar-rolled cranberries and rosemary sprigs.

Yule log being decorated

Like Sabrina’s yule log? Try her gingerbread doughnuts or her chocolate eggnog sandwich cookies.

We Tried the KFC Cinnabon Dessert Biscuits — Are They Worth the Hype?

Is it possible that two popular food chains have crafted the dessert pairing we didn’t know we needed? KFC Canada has joined fast-food forces with Cinnabon for a dessert that is so 2020 — chaotic.

As of December 2, KFC Cinnabon Dessert Biscuits are available across Canada while quantities last. It’s the perfect holiday treat for those who love trying the latest food crazes — or simply want to travel back (in their minds) to warm weather and carnival eats.

So, is this dessert mashup worth the buzz? You needed answers, so we gave it a try on your behalf. (You can thank us later).

Related: We Tried Popeyes’ Famous Chicken Sandwich That Finally Arrived in Canada – Is It Worth the Hype?

So, what exactly are KFC Cinnabon Dessert Biscuits?

This savoury treat is essentially a Frankenstein’s monster of a dessert (which is totally on-trend), combining KFC’s signature buttermilk biscuits with Cinnabon’s cinnamon brown sugar glaze, cream cheese frosting and chocolate bow tie toppers. To be honest, it reminds us of must-try summer carnival foods, like the ones that garner headlines at the CNE every year.

Customers can order them individually ($1.99), as a four-pack ($6.99) or as part of KFC’s Festive Buckets — the Festive Mighty Bucket for One ($11.99) and the Festive Double Bucket ($35.99).

Related: Meatball Fans Rejoice! IKEA Canada Restaurant Now Offers Takeout

First Look

“Soggy” is the first word that comes to mind. We opened a box of the four-pack and were met with gooey, melted chocolate on top — and maybe it’s just us, but we’re not really fans of desserts that look super… wet? But we’re going into this with entirely open minds. Sure, it doesn’t exactly look appetizing, but it can’t be that bad, right?

Related: We Tested 4 Popular Canadian Meal Delivery Kits. Here’s How They Compared

Digging In

At first bite, the dessert biscuits taste exactly how they look: soggy. The biscuit is mediocre at best — it was a lot more crumbly and dense than we would have expected and it had a weird aftertaste.

The silver lining in all this: it’s worth noting that the little chocolate bow ties on the top (which actually resemble little melted stick figures, don’t you think?) were the least offensive part of the entire dessert — so chocolate fans can rejoice in that part, we suppose?

The Verdict

Honestly, if you’re craving KFC’s fan-favourite biscuits, just straight-up buy one of them, sans goopy cinnamon sugar and chocolate stick figures/bow ties. If you’re craving Cinnabon, just go to Cinnabon — and the two shall never meet.

KFC Cinnabon Dessert Biscuits are available exclusively at KFCs across Canada.

Here are some famous recipes we’re making at home — from McDs hash browns to IKEA meatballs. You can also check out these recipes from hit movies and our favourite songs!

Young woman using a laptop during Christmas

How to Host a Virtual Cookie Exchange — Plus Tips on Mailing Food to Loved Ones

By this point in the holiday season, festive bakers are busy preparing for a Christmas cookie exchange party or two. Getting together in person this year isn’t an option, but you can still celebrate virtually. Here’s a step-by-step guide for hosting a virtual cookie exchange along with some tips on mailing holiday treats to your loved ones.

Young woman using a laptop during Christmas

Step One: Create Your Invitation and Guest List

First, you’ll want to make a list of bakers to include in the cookie exchange. This can be a small circle of close friends and family or a larger group for ambitious bakers. Then, create an invitation that details how many cookies should be sent to each participant and the timeline that everyone has to bake and deliver their cookies. Invitations can be sent via email or create a Facebook event instead.

Related: Double-Decker Chocolate Cherry Cookies Are Twice the Fun

Step Two: Select Your Recipe

Once the invitations have been sent out, have everyone RSVP with the type of cookie they plan to bake. Bakers should also have a backup recipe to avoid duplicates. When selecting a recipe, opt for a cookie that won’t go stale quickly, like shortbread, biscotti or these stained glass sugar cookies. You might also want to think about creating a digital recipe book to share with everyone or have each participant include a recipe card along with their cookies.

Step Three: Purchase Your Supplies and Start Baking

Check your pantry for baking supplies and make note of what you’ll need to buy for your cookie recipe as well as any parchment paper or other tools. You’ll also want to pick up seasonal cookie tins or boxes to package up the goodies once they’re ready to send. Then, set aside some time to bake your cookies. You could even make your dough in advance and freeze it, then bake them closer to when you plan to deliver or mail them.

Christmas cookie cutters, cookie dough, flour, and beaters from a hand mixer

Step Four: Mail or Deliver Your Cookies

Once the cookies are baked and cooled, divide them into batches for each person on your list. If your plan is to deliver the cookies yourself, package them up in the boxes or tins that you purchased. Line each package with parchment paper and add decorative tissue or a bed of crinkle paper for a bit of fun.

Related: Anna Olson’s Ultimate Holiday Cookie Hacks

If you plan to mail the cookies, pack them well in an airtight freezer bag or a vacuum-sealed bag before placing them in the cookie tin or box. The last thing you want is for your friends and family to receive a bunch of broken cookies, so be sure to arrange the cookies so they won’t be shuffling around too much and add padding to both the container and the bottom, top and sides of the box you’ll be shipping it in. Keep in mind timing if you want the cookies to arrive by a specific date. It’s usually best to express ship these so they’ll arrive on time and as fresh as possible.

A box of cookies with a red top, clear window on top, and twine wrapped around it

Step Five: Celebrate!

Once everyone’s cookies have arrived, it’s time for your video call where everyone can celebrate together and sample the goodies. Create a signature beverage that everyone can enjoy along with the cookies and designate someone as the DJ to play some holiday tunes by using the audio sharing feature of your video call software. If schedules can’t permit a virtual party, have each person share a video greeting with them sampling some of the cookies that participants can watch at their leisure.

A silver tray with assorted Christmas cookies including linzer cookies, chocolate snowflakes and rugelach

Finally, invite everyone who participated in the cookie exchange to make a donation to a food cause in their community. If everyone lives in the same town, have everyone chip in for a group donation.

Looking for more holiday baking inspiration? Check out these classic Christmas cookie recipes that will spread holiday cheer.

Photos courtesy of Getty Images, Unsplash, Pexels and Food Network Canada

Celebrate the Holidays With Molly Yeh’s Brussels Sprout Latkes

Our favourite Girl Meets Farm recipes often include Molly Yeh’s mouth-watering holiday staples, and this clever twist on the Hanukkah classic is no exception. Whether you’re trying your hand at making latkes for the first time or looking for a new spin on a family favourite, this quick and easy masterpiece is your best bet.

Chickpea flour, red pepper flakes, onion, garlic and shredded Brussels sprouts come together in this healthier latke recipe that will become a household favourite. Just don’t forget the homemade balsamic Dijon sour cream dip for the finishing touch!

Related:  Molly Yeh’s Spinach and Feta Rugelach Are a Savoury Twist on a Classic

Host Molly Yeh's Brussels Sprouts Latkes & Balsamic Dijon Sour Cream, as seen on Girl Meets Farm, Season 2.

Molly Yeh’s Brussels Sprout Latkes

Total Time: 35 minutes
Yields: 8 servings

Ingredients:

Balsamic Dijon Sour Cream:
1 cup sour cream
2 Tbsp Dijon mustard
2 Tbsp honey
1 Tbsp balsamic vinegar
1/4 tsp kosher salt

Latkes:
4 large egg whites
1 Tbsp fresh lemon juice, plus lemon wedges for serving
4 cups (about 12 ounces) lightly packed finely shredded Brussels sprouts
1 medium onion, finely chopped
2 cloves garlic, minced
3/4 cup all-purpose or chickpea flour
Kosher salt and freshly ground black pepper
Crushed red pepper flakes
Canola or vegetable oil, for frying

Related: The Most Delicious Chocolate Babka with a Healthy Twist for Hanukkah

Directions:

1. For the balsamic Dijon sour cream: Stir together the sour cream, mustard, honey, vinegar and salt in a small bowl. Set aside.

2. For the latkes: Whisk together the egg whites and lemon juice in a large bowl. Add the Brussels sprouts, onion and garlic and stir to combine.

3. Stir in the flour, 3/4 teaspoon salt, some black pepper and a few pinches of red pepper flakes.

4. Line a plate with paper towels. Heat a thin layer of oil in a large skillet over medium-high heat until shimmering. Scoop an eighth of the mixture (about 1/2 cup) into the skillet and use a spatula to pat it out into a flat pancake, about 1/2-inch thick. Cook until browned, 3 to 4 minutes on each side. Repeat with the remaining batter.

5. Remove to the paper towels, sprinkle with salt and serve with the balsamic Dijon sour cream and lemon wedges on the side.

Related:  20+ Hanukkah Decorations You’ll Want to Display All Year Long

Watch the how-to video:


Watch Girl Meets Farm and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

Host Kristin Chenoweth, as seen on Candyland, Season 1.

5 New Releases to Watch on STACKTV with Amazon Prime This December

The holidays are one of the most delicious times of the year – and while 2020 is making us reimagine typical festive traditions, you can always count on Food Network Canada as a source of inspiration, no matter what you’re craving. Here, we’ve rounded up an all-new selection of holiday shows featuring your favourite faces and enough delectable recipes to fill your stockings twice, plus classic shows that you’ll love watching any time of the year! Watch Food Network Canada on STACKTV with Amazon Prime Video Channels all December long.

Buddy vs Christmas

Who Should Watch: The family whose Christmas tree has been up and decorated since November

Team Buddy featuring Buddy Valastro, as seen on Buddy vs Christmas, Season 1.

Fan favourite Buddy Valastro returns for a brand new competition, this one decidedly more nice than naughty. It’s a completely new side of Buddy, as he’s pushed outside of his cake-creating comfort zone to compete against talented artists and design magical, holiday-inspired creations.

Related: Cakes, Cookies or Pies? Buddy Valastro Reveals His Ultimate Holiday Treat

Feasting With the Stars

Who Should Watch: Anyone missing big holiday get-togethers with family and friends

Geoffrey Zakarian, along with his family and celebrity friends, is sharing his treasured traditions and festive recipes with you in this one-hour special that’s the perfect way to get into the holiday spirit.

Restaurant Impossible: Revisited

Who Should Watch: Restaurant renovation aficionados

Robert speaks with Jennifer Kerzie outside of the restaurant, as seen on Season 17 of Restaurant Impossible

In these special episodes, host Robert Irvine heads back to previously visited failing restaurants to check in with the owners and discover their progress since the initial visit and see how things have changed.

See More: 20 Canadian Food Causes That Need Your Help This Holiday Season

Candy Land

Who Should Watch: Nostalgic board game lovers

Host Kristin Chenoweth, as seen on Candyland, Season 1.

The classic board game is brought to life in Candy Land, hosted by Kristen Chenoweth! Competitors travel around the board, plucking ingredients straight out of the game and building their sweet masterpieces along the way. You’ll be transported directly into a childhood fantasy with this sweet new series.

Christmas Cookie Challenge

Who Should Watch: Santa’s cookie bakers

Wide view of Host Ree Drummond and Host Eddie Jackson, as seen on Christmas Cookie Challenge, Season 4.

Eddie Jackson and Ree Drummond are back hosting a new season of this sweet competition. In each episode, five bakers compete to find out if their holiday cookie-making skills are worthy of Santa’s nice list (plus a cool $10,000 prize).

Related: From Bakers to Grill Masters, Holiday Gifts Perfect for the Food Lover in Your Life