From our family’s famous lasagna recipe, perfected by Mama Cookie (Mr.M’s mother), to mini lava cakes of chocolaty delight, we welcome you into our kitchen to share with you a few of our family’s favorite tastes. While I love to spend hours searching the internet and flipping through cookbooks to find new and inspiring dishes to make for our family, the holiday season can be hectic which leaves very little time to try and succeed with something new. The below dishes are our tried and true recipes that are beloved by our entire household and our guests.

We hope you and your loved ones enjoy our family’s winter specialty recipes!

RH Signature Spinach & Artichoke Dip

Mama Cookie’s Lasagna

Ingredients

• 8 oz of ricotta cheese 

• 1 egg 

• 1/2 tsp basil

• Parsley

• 1 tab parmesan cheese

• 1 tab red sauce 

• 1/2 lb of ground pork 

• 1/2 lb of ground beef

• Salt /pepper 

• 1 cup Onions 

• 1Teaspoon Oregano

• 1 clove garlic 

• Basil

• 1 lb of mozzarella cheese

• 1 box of lasagna noodles

• 16 oz of red sauce 

Instructions

• Preheat oven to 375°.

• On the stove top, mix the meats brown and pour off the excess juice.

• Add the onions, garlic and rest of the dry seasons. 

• Add the sauce and mix well.

• In a separate pan, your boiled lasagna noodles.

• In your baking pan or glass begin to build you lasagna and add a layer of sauce to the bottom. Next, add your noodles and start layering meat sauce and then layer on your cheese mixture and mozzarella cheese.

• Top with your sauce and mozzarella cheese.

• Bake in the preheated oven 375 oven for 30-45 minutes. Watch it until you see bubbling and cheese melting on top.

• Serves 8!

Filet with Béarnaise Sauce

Served only on special occasions, filet with béarnaise sauce receives smashing accolades every time! An easy plate to prepare and serve, your guests will be begging you for the recipe, and you will look like you studied at Le Cordon Bleu.

Ingredients

• Filet

• 1/4 cup white-wine vinegar

• 1 shallot (peeled and minced)

• 1/2 teaspoon of fresh black pepper

• 1 tablespoon of chopped tarragon leaves

• 2 egg yolks

• 12 tablespoons of unsalted melted butter

• 1 lemon wedge

Instructions

• In a small saucepan put in the vinegar, shallots, black pepper and tarragon leaves over a medium flame. Bring to a boil and then reduce the flame to a simmer until there is only a little bit of liquid left in the pan, then remove from the heat and let sit.

• In a mixing bowl whisk the tarragon/ shallot mix with 1 tablespoon of water and the egg yolks. Whisk until completely combined and thick, roughly 5-8 minutes.

• Slowly add the melted butter into the mixture and continue to whisk.

• Add salt for taste and a squeeze of lemon at the end.

• If the mixture it too thick you can add in a small amount of hot water until desired texture.

• Put the filet on the grill and cook until your preferred amount. We love our steak on the medium-rare to medium side.

• Once the filet has been grilled, slice and place onto a serving plate. Serve the béarnaise sauce in a side bowl with a spoon for your guests to drizzle on top.

Peppermint Chocolate Mini Lava Cakes