Crave-Worthy Meals: Cauliflower Alfredo Pasta

Quick, easy, and family-friendly, our first recipe of 2021 is from the Food Network Comfort Food Collection! This surprisingly simple and delicious cauliflower alfredo sauce with pasta and shrimp is perfect for a quiet, comforting meal at home.  It might even be a fun way to get everyone into the kitchen and away from their computers. Bon appétit


  • Sea salt and coarsely ground black pepper
  • 2 cups cauliflower florets
  • 1 pound fettuccine noodles
  • 1 cup 2 percent milk
  • 3 tablespoons unsalted butter
  • 1 clove garlic, lightly smashed
  • 1 1/2 cups grated Parmesan
  • Olive oil, for searing the shrimp
  • 15 to 20 peeled medium shrimp
  • Chopped fresh parsley, for garnish


  1. Bring a large pot of salted water to a boil. Add the cauliflower and cook at a low boil until very tender, about 20 minutes. Remove the cauliflower with a slotted spoon and set aside to drain in a colander, reserving the boiling water for the pasta.
  2. Add the fettuccine to the boiling water and cook according to the package instructions (usually about 10 minutes).
  3. Make the sauce while the pasta cooks. In a blender, combine the cauliflower with the milk and puree until smooth.
  4. In a large skillet over medium-low heat, heat the butter and garlic until the butter melts. Add the cauliflower puree and cook for 2 minutes. Remove the garlic. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Turn off the heat and stir in the Parmesan.
  5. Heat a separate skillet over medium-high heat and add some olive oil. Sear the shrimp briefly on both sides until just cooked through.
  6. Use tongs to remove the pasta from the water and transfer it to the skillet with the sauce. Add 1/3 cup pasta water. Turn the heat back to medium and toss to combine until the pasta is evenly coated with the sauce. Add the shrimp and garnish with the parsley.

Let us know if you cook up this delicious meal by sharing your food pics in the comment section below.  #CGGcrave-worthy


FINAL Christmas Cookie + Ornament Countdown 12/24

Final Christmas Cookie + Ornament Countdown 12/24

Snowman Thumbprint Christmas Cookies + Alleluia P. Buckley Moss Ornament + Solemate Sock Warmth

by Canada Goose Gallery



Alleluia Ornament by P Buckley Moss


  • Cookies:
  • 1/2 cup buttersoftened
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • Icingto fill cookies
  • Icing:
  • 1 1/4 cups powdered sugar
  • 2 Tablespoons milk
  • 1/2 teaspoon almond extract or vanillaoptional
  • Gel paste food coloringblack, orange for decoration
Solmate Humbug Baby Socks.Christmas red and green with white.

Solmate Humbug Baby Socks.Christmas red and green with white.


  • Preheat oven to 375° F. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, and salt. Beat until mixture is combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
  • Shape dough into 3/4-inch balls. For each full snowman cookie, on an ungreased or parchment paper-lined cookie sheet, place 2 dough balls side by side with one side touching. Press thumbs into each ball to form an indentation in each.  Repeat with remaining dough balls, leaving about 2 inches between cookies.  For heads only, use one dough ball.
  • Bake for 7 to 9 minutes or until edges are lightly browned. Remove from oven and transfer cookies to a wire rack. Let cookies cool.  Fill each indentation with the icing (I used decorating bags and #2 or #3 tip. Let icing dry for several hours.
  • Tint some of the royal icing black, and some orange.  Using a small decorating (#1) tip and black icing, apply buttons and eyes.  With the orange, add a carrot nose.
  • Let cookies dry completely, ENJOY!

Christmas Cookie + Ornament Countdown 12/23

Christmas Cookie + Ornament Countdown 12/23

Cream horn Christmas Cookies + Winter Sleigh P. Buckley Moss Ornament + Solemate Sock Warmth

by Canada Goose Gallery


Winter Sleigh Limited edition ornament










  • 2 cups (4 sticks) unsalted butter, softened
  • 2 tablespoons vegetable shortening (Crisco)
  • 1 tablespoon sugar
  • 2 egg yolks
  • 1 cup cold water
  • 4 1/2 cups all-purpose flour
  • Clothespins wrapped in foil or lady lock molds


  • 2 cups of milk
  • 1/3 cup all purpose flour
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup vegetable shortening (Crisco)
  • 1 teaspoon vanilla
  • 1/2 teaspoon kosher salt
  • 4 cups confectioners’ sugar
  • Additional confectioners’ sugar for garnish


  • In the bowl of a stand mixer, mix together the butter, vegetable shortening, and sugar for about 4 minutes or until light and fluffy. Then mix in the egg yolks. Finally, mix in the flour and water until combined. Chill dough for at least 2 hours or overnight.
  • Begin by preheating your oven to 350 degrees F.
  • Sprinkle your work surface with flour. Roll out 1/4 of the dough at a time until it’s about 1/8-inch thick. Cut into strips that are 1/2-inch wide and 10 inches long. Then wind the strips around the foil-wrapped clothespins (or lady lock molds.) Bake on a cookie sheet for about 15 minutes or until the horns are just barely starting to brown.
  • Remove the horns from the oven. Allow them to cool for about 2 minutes; then carefully remove them from the clothespins. (Don’t let the horns cool completely on the molds or the horns will crumble easily. The horns will also crack more if they are overbaked.) Let the horns finish cooling.
  • In the meantime, prepare the filling. In a saucepan, heat the milk and flour over medium-high heat while constantly whisking. Cook 8-10 minutes until thick. Transfer to a bowl and allow to cool.
  • In the bowl of a stand mixer, cream the butter, vegetable shortening, and salt 5-6 minutes or until fluffy. Slowly mix in the powdered sugar, one cup at a time. Then mix in the milk and flour paste and vanilla. Beat until combined and fluffy.
  • Put the filling in a piping bag and then fill each horn. Before serving, sprinkle with confectioners’ sugar. Store refrigerated in an airtight container.

Christmas Cookie + Ornament Countdown 12/22

Christmas Cookie + Ornament Countdown 12/22

Salted Carmel Shortbread Christmas Cookies + Summer Faith Fun P. Buckley Moss Ornament + Solemate Sock Warmth

by Canada Goose Gallery



Summer Faith Limited edition ornament


Salted Caramel Shortbread Cookies

Prep 1 HR 20 MIN

Total 2 HR 45 MIN

Servings 36



1 1/2 cups unsalted butter, softened
3/4 cup sugar
1 teaspoon vanilla
3 1/2 cups Gold Medal™ all-purpose flour


1 bag (14 oz) caramels, unwrapped
2 tablespoons milk
4 oz semisweet chocolate, chopped
1 tablespoon butter
1 teaspoon coarse (kosher or sea) salt


  • Heat oven to 350°F. In a large bowl, beat 1 1/2 cups butter with electric mixer on high speed until creamy. Beat in sugar and vanilla. On low speed, beat in flour until blended.
  • 2
    Divide dough in half. Between 2 sheets of waxed paper, roll 1 portion of dough to 1/4-inch thickness. Cut with 2 1/2-inch round cookie cutter. On an ungreased cookie sheet, place cutouts about 2 inches apart. Repeat with the second portion of dough.
  • 3
    Bake 12 to 14 minutes or until set and just barely light golden (do not overbake). Remove from cookie sheets to cooling racks; cool completely.
  • 4
    In a medium microwavable bowl, microwave caramels and milk uncovered on High 2 minutes 30 seconds, stirring every 30 seconds, until melted and smooth. Frost each cookie with about 1 rounded teaspoon caramel mixture.
  • 5
    In a small microwavable bowl, melt chocolate and 1 tablespoon butter uncovered on High 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Drizzle chocolate over caramel on each cookie. Sprinkle generously with salt. Let stand until set.

Christmas Cookie + Ornament Countdown 12/21

Christmas Cookie + Ornament Countdown 12/21

Melted Snowman Christmas Cookies + Snow Much Fun P. Buckley Moss Ornament + Solemate Sock Warmth

by Canada Goose Gallery



Sno Much Fun Ornament by P Buckley Moss


dozen baked sugar cookies

marshmallows, halved at an angle

White cookie icing, for decorating

Black cookie icing or melted chocolate, for decorating

12 orange jimmies, for noses

24 mini M&M’s, for buttons

Chocolate jimmies, for arms

  1. Spread white cookie icing on sugar cookies to create melted blobs.
  2. Decorate marshmallows with black cookie icing to make dots for eyes and a smile (or smirk).
  3. Insert an orange jimmy into the marshmallow for a nose.
  4. Place marshmallow on cookie icing and add more cookie icing around the neck to secure it.
  5. Decorate buttons and arms: Place mini M&M’s on cookie icing for buttons and add chocolate jimmies for arms.

Christmas Cookie + Ornament Countdown 12/20

Christmas Cookie + Ornament Countdown 12/20
Buddy Elfs Christmas Cookies + Pit Stop Ornament by P. Buckley Moss + Solemate Sock Warmth
by Canada Goose Gallery

(12-oz.) bag white chocolate chips

3 c. crispy chow mein noodles

1/2 c. marshmallow bits

chocolate syrup

rainbow sprinkles


Santa Pit Stop limited edition Porcelain ornament by American artist P Buckley Moss at Canada Goose Gallery

  1. Melt white chocolate in 30-second intervals in the microwave, stirring in between, until melted (about 2 minutes). Pour into a large bowl and toss with chow mein noodles and marshmallow bits.
  2. Drop spoonfuls of mixture onto a parchment-lined baking sheet. Top with a drizzle of fudge sauce and rainbow sprinkles and refrigerate until set, about 15 minutes.

Christmas Cookie + Ornament Countdown 12/19

Christmas Cookie + Ornament Countdown

Oreo Coal Christmas Cookies + “Visiting Nurse” P. Buckley Moss Ornament + Solemate Warmth
YIELDS:38 – 40
40 Oreos
block cream cheese, softened
16 oz. semisweet or melting chocolate
1/3 c. Oreo cookies, crushed (or cocoa powder)
  1. Using a food processor fitted with the blade attachment, grind Oreos into crumbs. Transfer crumbs to a medium bowl and adds cream cheese. Use a fork to mix until well combined.
  2. Using about one tablespoon of the mixture per ball, form misshapen balls of the Oreo mixture. Place them on a plate and into the fridge for about 30 minutes to 1 hour to firm up.
  3. Microwave melting chocolate in 10 to 15-second increments until melted and smooth. Using a fork or toothpick, dip each Oreo ball into the melted chocolate, then set onto parchment paper. Sprinkle immediately with crushed Oreos, if using, or let dry completely.
  4. If using cocoa powder, once firm, dip your fingers into the cocoa and lightly rub onto Oreo balls to complete the “coal” look. Store balls in the fridge until ready to serve.

Christmas Cookie + Ornament Countdown 12/18

Christmas Cookie + Ornament Countdown


Butter Pecan Christmas Cookie + “Springs Faith” Ornament + Solemate Warmth

by Canada Goose Gallery



1 c. butter softened

1 c. packed brown sugar

1/2 c. granulated sugar

2 tsp. pure vanilla extract

2 large eggs

2 c. all-purpose flour

1/2 tsp. baking soda

1/4 tsp. kosher salt

1 c. chopped pecans


1 c. (2 sticks) butter, softened

3 c. powdered sugar

3 tbsp. maple syrup

1/3 c. heavy cream

1 c. pecans, for decorating

  1. Preheat oven to 350º and line 2 baking sheets with parchment paper. In a large bowl using a hand mixer, beat butter and sugars until smooth. Add vanilla and eggs and beat until combined, then add flour, baking soda, and salt and mix until just combined. Fold in chopped pecans and chill dough for 20 to 30 minutes.
  2. Using a medium cookie scoop, scoop balls of dough onto prepared baking sheets and bake until golden, 10 to 12 minutes. Let cool completely.
  3. Make the frosting: In a large bowl using a hand mixer, beat butter until smooth and fluffy, 2 minutes. Add powdered sugar and beat until combined, then add maple syrup and heavy cream and beat until creamy.
  4. Frost cookies and decorate with more pecans.

Christmas Cookie + Ornament Countdown 12/17

Christmas Cookie + Ornament Countdown

Cookies ‘n Cream Blossom Christmas Cookies + “Red Chapel” P. Buckley Moss Ornament

by Canada Goose Gallery

3/4 c. butter softened
1 c. sugar
large egg
1 tsp. pure vanilla extract
1 1/4 c. all-purpose flour
1/2 c. dark cocoa powder
1 tsp. baking soda
2 tsp. cornstarch
36 Hershey’s Kisses Cookies ‘n’ Creme, unwrapped
  1. Preheat oven to 350º and line a cookie sheet with parchment. In a large bowl using a hand mixer, cream butter, and sugar until light and fluffy, 3 to 4 minutes.
  2. Add egg and vanilla and mix until well combined.
  3. In a separate bowl, whisk flour, cocoa powder, baking soda, and cornstarch, then add to wet ingredients and mix until combined.
  4. Form level tablespoons of cookie dough into a ball and place onto prepared cookie sheet.
  5. Bake until edges are set and centers look mostly set 6 to 8 minutes. Remove from oven and immediately press a Hershey’s Kiss into the center of each.
  6. Let cookies cool 2 to 3 minutes, then transfer to a cooling rack to cool completely. Store cookies in an airtight container at room temperature for up to 3 days.