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Browse recipes inspired by Hallmark Channel favorites!

Recipes inspired by your favorite TV rom coms from the Hallmark Channel and Hallmark Mysteries!

I was fortunate to have met several of the wonderfully talented artists from the “Hallmark Channel” and “Hallmark Mysteries” movies we all know and love, which inspired my recipes!

Lacey Celebration Cookies

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I’m celebrating all things Lacey Chabert with this recipe! With over 40 Hallmark movies under her belt, Lacey is a force to be reckoned with! I’m celebrating her movies, her show on Hallmark Plus “Celebrations with Lacey Chabert”, and her new line of products coming later in 2025 with Hallmark! To celebrate Lacey, I made beautiful, dainty lace cookies for all to enjoy!

Ingredients:

-1 stick unsalted butter

-1 cup brown sugar

-2 tablespoons flour

-2 teaspoons vanilla

-1 egg

-1 cup quick oats

-Flaky sea salt

-Powdered sugar

Directions:

In a large pan, melt butter and brown sugar. Remove from heat and add flour and vanilla.

Pour in separate bowl to cool for about 10 minutes.

Add egg, whisking briskly so not to scramble the egg . Then add oats. Stir all together and place a small dollop per cookie, spread apart on a baking sheet lined with a silicone baking mat. Sprinkle with flaky sea salt.

Bake at 350 degrees for about 8 minutes until edges are browned and crispy. Let cool before removing from pan and then sprinkle with powdered sugar to complete the “Lacey” look. Enjoy!

Dutch Stroopwafels

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“The Perfect Setting” on Hallmark Channel took place in beautiful Belgium. While main character Abby (played by Laci J. Bailey) was busy creating gorgeous jewelry, she also found the time to attempt making her grandmother’s famous stroopwafle recipe. This Dutch delight is not your typical breakfast waffle you cover in syrup. It is more of a dessert, or sweet snack you have with afternoon tea, filled with gooey deliciousness!

Ingredients:

FOR WAFFLE

-1/2 cup warm water

-1 packet rapid rise yeast

-4 cups flour

-1 cup salted butter (room temp)

-1/2 teaspoon cinnamon

-1/4 teaspoon cardamom

-1/4 cup sugar

-2 eggs

FOR FILLING

-2 sticks butter

-1 cup brown sugar

-1 teaspoon cinnamon

-6 tablespoons dark corn syrup

Directions:

Start by mixing warm water with yeast and let sit and activate for at least a half hour. Set aside.

In an electric mixer, mix flour and butter until it makes a crumble. Then add cinnamon, cardamom, sugar, eggs and activated yeast. Mix until a dough forms.

Warm up your pizzelle or waffle maker. Spray with non stick spray and place small amount of dough in the center. Hold down the waffle iron tightly together, and let cook for 30 seconds or so until browned. Make all the dough. Set aside.

While those cool, make the filling. In a large sauce pan, melt butter, brown sugar, cinnamon and corn syrup. Stir constantly, and when it starts to boil, continue to stir for a minute or so. Pour in a separate heat safe bowl to avoid burning.

Slice the waffles in half and add a heaping spoonful of the filling on one side, spreading it around. Then sandwich it with the other half of the waffle. Serve with tea or coffee and enjoy!

Argentine Chorizo Sandwich

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“My Argentine Heart” on Hallmark Channel took place in beautiful Argentina, with plenty of glorious scenery, wine and delicious food. With part of the storyline surrounding the idea of opening a restaurant, you can bet there was plenty of Argentinian cuisine to go around! I didn’t know where to start, but ultimatelyI ended up pulling my inspiration from the scene where they held an “Asado”, an Argentinian barbecue, where they were cooking chorizo on an open flame. Living in the midwest, I didn’t have the choice to cook my chorizo on a open flame since its -5 outside, but the skillet worked just fine!

Ingredients:

-Chorizo pork sausage

-French bread

-2 Tablespoons rice vinegar

-3 Tablespoons water

-1 Tablespoon olive oil

-2 cloves of garlic, minced

-1 shallot, minced

-1 Tablespoon Italian seasoning

-1 Tablespoon smoked paprika

Directions:

In a small bowl, add chopped garlic, chopped shallot, rice vinegar, water, olive oil, Italian seasoning, and smoked paprika. Stir well, cover and place in fridge.

Add olive oil to skillet and cook chorizo sausage until you get a nice char on all sides. Take off heat and set aside.

Cut your French bread to the length of the chorizo sausage. Slice in the center and drizzle olive oil on top. Sprinkle Italian seasoning on that and place face down in the same skillet you cooked the chorizo in (do not clean the skillet after cooking chorizo).

Once it’s all toasted up, place cooked chorizo sausage in the bun and top with the mixture you made earlier and placed in the fridge. Enjoy!

Love of the Potato Soup

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I love a good, hearty soup in the winter, and this one sure hits the spot! This recipe is inspired by a scene in the Hallmark Channel movie, “Love of the Irish”, where the mother-daughter duo participate in a potato peeling contest! Potatoes are a staple in Ireland, so I thought it fitting to make a warm, creamy soup to enjoy in these cold winter months, while paying homage to this great movie!

Ingredients:

– 4 large Russet potatoes

-1 large onion

-4 Tablespoons salted butter

-1 tablespoon garlic powder

-5 cups unsalted chicken stock

-1/4 cup regular OR non dairy sour cream

-Salt and pepper to taste

-Parsley

Directions:

Peel and dice potatoes. They don’t have to be any particular size because you will be blending the end product. Place potatoes in stock pot.

Dice onion and add to potatoes in the pot. Add garlic powder and butter. Stir until butter is melted and potatoes and onions are coated. Cover and lower heat to “sweat” for 10 minutes, stirring occasionally to avoid sticking.

After 10 minutes, uncover and stir one more time. Add chicken stock and let simmer for 30 minutes until potatoes are tender. Let stand and cool a bit before blending.

I used an immersion blender to blend it, but you could use a regular blender too.

Once blended, stir in sour cream, and add salt and pepper to taste. Scoop into soup bowls and top with a dollop of sour cream and parsley (shredded cheese optional).

Challah Bread Pudding

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I love bread pudding, and ever since seeing Challah bread pudding on “Hanukkah On the Rocks” on Hallmark Channel, I needed to make it! Since Challah bread is a very “eggy” type of bread, I thought I would add to the egg richness by using eggnog as part of the custard base, instead of the usual milk or cream. I stepped it up a notch by using cinnamon eggnog for extra goodness!


Ingredients:

-1 loaf Challah bread

-1 cup cinnamon eggnog

-4 eggs

-1 teaspoon vanilla extract

-1/4 teaspoon nutmeg

-Pinch of salt

-Honey for drizzling

-5 pads of butter

-Holiday sprinkles (optional)

Directions:

Start by ripping the Challah bread into large chunks. Dry toast the pieces in a pan with nothing in it. Just lightly toast while tossing around. Set aside.

In a large bowl, add eggnog, eggs, vanilla, nutmeg, and a pinch of salt. Whisk well.

Add toasted Challah to the custard mixture and let soak for a few minutes.

Spray a square baking dish with nonstick spray and pour entire mixture in.

Top with pads of butter and a drizzle of honey. Bake at 350 degrees for 40 minutes until golden and puffed up.

Once out of the oven, drizzle with more honey, and sprinkle your favorite sprinkles on top. Serve warm and enjoy!

Cup of Cheer

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It’s a Christmas fountain drink like no other! “Reason for the Season” on Hallmark Mysteries inspired this tasty burst of Christmas in a glass! Main character, Evie (played by Taylor Cole), was born in a diner on Christmas Eve. This diner is known for their “cup of cheer” that they serve during the holidays. It resembles a milk shake or classic egg cream, so I went with that sort of feel.

Ingredients:

-White chocolate peppermint creamer (I use Lucerne)

-Chocolate syrup

-Vanilla ice cream

-Plain seltzer water

-Whipped cream

-Holiday sprinkles

-Little Debbie Christmas tree snack cake for garnish

Directions:

I have pretty loose measurements for this drink, as you can add as much or as little as you like of everything.

Start with filling about 1/4 of the glass with creamer and stir in chocolate syrup,

Next, add scoop of ice cream, followed by filling the rest of the glass with seltzer water. Leave a little room on top for whipped cream.

Sprinkle the top, place a festive straw in there and top with a Christmas tree cake garnish. These will be a hit at your next holiday party!

Christmas Lasagna

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“Five Gold Rings” on Hallmark Channel was all about a quest to track down the owners of five gold rings that were once found lost on the beach. This sweet story takes place during the holidays and is full of heart. During the scene where the main characters were enjoying dinner together, they enjoyed Christmas Lasagna, which also warms your heart! Here, I’m making a delicious homemade lasagna with a Christmas twist. I wanted to add some red and green elements, so I added some pesto and sun dried tomatoes!

Ingredients:

-One box lasagna noodles

-Olive oil

-One large onion

-2 cloves garlic

-2 28 oz cans of San Marzano tomatoes

-2 tablespoons Italian seasoning

-2 tablespoons parsley flakes

-Fresh basil leaves

-Sea salt flakes

-Pepper

-2 large carrots

-2 tablespoons sugar (optional)

-2 15 oz containers of ricotta

-Small jar pesto (or homemade)

-Small jar sun dried tomatoes

-Sliced fresh mozzarella

Directions:

Chop onion and garlic. Saute onions is olive oil first for a few minutes, then add garlic afterwards.

Once those have softened, add cans of tomatoes (gently crush them in the pan), all the seasonings, and fresh basil. Stir and add whole carrots to soak in the sauce to release their sugars. Let simmer.

While sauce simmers, cook your lasagna noodles in a separate pot of water.

In a small bowl, stir in the ricotta and mix with 3 spoonfuls of pesto. Save the rest of the pesto for the top of the lasagna at the end.

Once the sauce has been simmering, taste to see if it is sweet enough with the carrots. If not, add a bit of sugar one teaspoon at a time. You can either remove the carrots and discard them, or cut them up and add them to the sauce.

Once the sauce is done and noodles are cooked, you can start layering.

In a square baking dish, spoon some sauce on the bottom of the dish, followed by a layer of noodles, then ricotta and pesto mixture, then sauce, and keep repeating until you reach the top of the dish. Your top layer should be just noodles and sauce. On top of the sauce, spread the slices of fresh mozzarella, dollop the pesto and sprinkle the sun dried tomatoes.

Bake at 375 for 35 minutes until top is crisped up and cheese has melted a bit. Garnish with fresh basil before serving. Enjoy!

Meet- Cute Fruitcake

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“Our Holiday Story” on Hallmark Channel started with Dave and Nell meeting on a train (their ‘meet cute’ moment). When the train had to stop unexpectedly for a while, Dave’s romantic gesture to get off the train, and get Nell her favorite fruitcake, was the beginning of their love story! Traditional fruitcake includes being soaked in rum or another liquor, but I know not everyone is keen on the idea of fruitcake, so I made a gingerbread version with an orange icing to help introduce those who are too afraid to try fruitcake!

Ingredients:

-3/4 unsalted butter

-3/4 cups brown sugar

-2 cups of a variety of dried fruits, I used dried cherries, raisins, golden raisins and currants.

-2/3 cup orange juice

-A mix of lemon zest and orange zest

-1/2 cup molasses

-1 3/4 cups flour

-1 1/2 teaspoons baking powder

-1/2 teaspoon ginger

-1/2 teaspoon salt

-1 1/2 teaspoons cinnamon

-1/4 teaspoon nutmeg

-1/4 teaspoon ground cloves

-1/4 cup avocado oil

-3 eggs

-1 cup chopped pecans

Directions:

In a saucepan, combine the butter, brown sugar, dried fruits, orange juice, molasses, and the lemon and orange zest. Cook on low/medium until it’s all melted and combined. Continue to simmer about 5 minutes until it has thickened a bit. Place in a heat safe bowl to cool in the fridge.

While that cools, whisk together the eggs and avocado oil. Add that to the cooled mixture.

Add flour, baking powder, ginger, salt, cinnamon, nutmeg, and cloves. Then stir in the chopped pecans.

Use any baking dish you’d like, I used a bundt pan. Oil and flour it well so that the cake doesn’t stick.

Bake it low and slow at 285 degrees for around 75 minutes until a toothpick comes out dry.

Icing (optional):

Mix together 1/2 cup powdered sugar with orange juice until you get the desired glaze consistency. Drizzle on cake and enjoy!

Merinac Air Fried Chicken

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Merinac is the quaint little town all the lovely folks live in on “The Chicken Sisters” on Hallmark Plus! I just finished up watching season one, and it was a great one! Mimi’s and Frannie’s Chicken restaurants were battling a family feud for generations. Who had the better chicken? Well, when these two forces combine, they made something even better, The Chicken Sisters Restaurant! This is my take on a classic fried chicken recipe, but with a little sweet and a little salty. Just like the personalities in the show! Best of all, I used the air fryer so you don’t feel as guilty indulging!

Ingredients:

-1 pound drumsticks

For wet batter:

-2 cups buttermilk

-1/4 cup Dijon mustard

-1 tablespoon chili powder

-Salt and pepper

For dry coating:

-2 cups honey nut Chex cereal (pounded into crumbs)

-2 cups flour

-1 tablespoon garlic powder

-1 tablespoon onion powder

-Salt and pepper

Directions:

In a bowl, mix together buttermilk, dijon, chili powder, salt and pepper. Whisk it well and submerge all chicken. Let it sit covered and refrigerated for an hour or overnight.

In a large gallon ziplock bag, pour Chex in and pound into crumbs. Double bag it now, and add flour, garlic powder, onion powder, salt and pepper.

Once the chicken has marinated for at least an hour, place a few pieces on the bag with the flour mixture and shake it up!

Place in air fryer for 20 minutes before turning. Then another 20 minutes. I like to finish mine off in the oven drizzled with a little oil to cook it through.

Chocolate-Almond Bear Claw

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In “Scouting for Christmas” on Hallmark Channel, the adorable love story between Angela and William ( played by Tamera Mowry-Housley and Carlo Marks), revolves around two things.. a very important Girl Scout holiday event, and William’s bakery, “Sir Bakes a Bunch”! By the way how cute is that name? One of his most popular items at his bakery is their bear claws. Since it is a Christmas movie, I had to make a Christmas bear claw! I made a traditional recipe but added semi sweet chocolate and some Christmas sprinkles of course!

Ingredients:

-Frozen puff pastry dough

-1/2 stick butter (room temp)

-8 oz almond paste

-1 cup powdered sugar

-2 egg whites

-1/4 cup flour

-Semi sweet mini chocolate chips

-Christmas sprinkles

Directions:

Let frozen dough thaw out until easy to manage.

In a mixing bowl, beat butter first. Then add powdered sugar, almond paste (break up into pieces first), two egg whites and flour.

Mix on high speed until all the almond paste has dissolved and you have a thick mixture.

Roll our the pastry dough into more of a rectangle. Cut three wide strips. Fill a skinny line of the almond filling across the middle off each dough strip. Sprinkle chocolate chips on top of the filling. Fold over and crimp the edges.

This will make one long “log”. Cut the log into 4 smaller logs and slice about 5 fringes (the bear’s claws). Then spread it out to look like a smiley face so the claws spread out a bit.

Brush with melted butter and bake at 350 degrees for about 12 minutes.

Once it has cooled a bit, melt more chocolate chips and drizzle on top, following with the sprinkles right away. Pop in the fridge to harden for 5 minutes and serve!