It's simple: These very merry Christmas cookie recipes are favorites that you'll want to save, hand down, and make again and again. We've got all the classics, including sugar cookie recipes, Christmas spritz cookies, and spiced gingerbread recipes. Try one of our cookie recipes to share this Christmas!View Slideshow
One of the most time-consuming parts of any holiday meal: making the dinner rolls. With the time it takes to prepare the dough, wait for it to rise, and bake, traditional dinner roll recipes can be an all-day affair! Making dinner rolls doesn't have to take all day, though. Whether you make them from scratch or start with a little extra help, you can make delicious dinner rolls in just one hour. So, make preparing your holiday dinner a little easier with these eight quick dinner roll recipes that are all ready in 60 minutes or less!View Slideshow
Add a frosty flare to your mason jars with this holiday craft that you can make for anyone on your gift list.View Video
In his American Classics series, cooking guru Scott Peacock offers the inside scoop on making succulent barbecue chicken.
Decadently sauced and falling-from-the-bone tender, Scott Peacock's classic barbecue chicken recipe is a family favorite. See the following slides for the recipe and step-by-step instructions for getting it right.
To get started, melt butter and then add in onion, garlic, and salt. "Gently saute the onion and garlic, taking care not to let them brown," says Scott.
"Begin building depth by stirring the spices into the onions and lightly cooking," says Scott. "This step is key to developing their aroma and flavor."
"Much of the sauce's character comes from molasses, which gives a subtle yet distinctive flavor," says Scott.
"Lightly simmer until the sauce bubbles thickly across the top and the texture becomes rich and coats the spoon," says Scott.
"Taking the time to brown the chicken well greatly contributes to the taste of the final dish," says Scott. "You're not cooking it through, just getting a nicely golden browned crust."
"The acidity in the sauce can react with foil, so place a layer of parchment paper over the chicken before covering with foil," says Scott. "A tight seal keeps the sauce from burning and creates an almost no-liquid braise."
"Paint generously with a final brush of sauce and finish in a hot oven for a blue-ribbon-worthy glaze," says Scott.