Everything! Merry. Merry Merry!

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1 Merry Everything! It s the holiday season! For most of us, that means spending quality time with our family and friends, but it also means looking for scrumptious recipes to dazzle them when everyone sits down together. For this issue, we want to share the gift of good taste - from our own homes to yours. We hope you enjoy a few of these personal favorites from our design teams. Not only can this crowd do incredible design work, but we have a few very talented chefs in our midst! From all of us at Mingle and Studio M Interiors, we wish you health and happiness in this Holiday Season. Merry Merry!

2 Warmest wishes From our kitchens to yours! Candy Cane Blossom Cookies 48 Hershey kisses - candy cane variety 1/2 cup (1 stick) butter, softened 3/4 cup granulated sugar 3/4 cup brown sugar 1 teaspoon vanilla extract 2 eggs 1 tablespoon milk 2 1/4 cup all-purpose flour 1/3 cup cocoa 1 teaspoon baking soda 1/2 teaspoon salt 1 cup semi-sweet chocolate chips Red decorative sugar Jennifer Interior Designer 1. Heat oven to 350 degrees. 2. Beat butter, granulated sugar, brown sugar and vanilla with electric mixer on medium speed in large bowl until well blended. Add eggs and milk, beat well. 3. Stir together flour, cocoa, baking soda and salt, gradually beat into butter mixture, beating until well blended. Stir in chocolate chips. Shape dough into 1-inch balls and roll in red decorative sugar. Place on ungreased cookie sheet. 4. Bake 10 to 11 minutes or until set. While cookies are baking, remove wrappers from chocolates. Gently press candy cane kisses into the center of each cookie. Remove to wire rack and let cool completely. Jenna Kitchen and Bath Design Assistant Champagne Moscow Mules 1/2 cup sugar 1/2 cup water Bunch of mint 1 oz syrup 2 oz vodka 1 oz lime juice 1 ounce ginger beer Ice, champagne to fill Lime slice, mint leaves for garnish 1. To prepare the simple syrup, combine sugar, water and mint in a small saucepan. Bring mixture to a boil and reduce heat. Continue to cook until the sugar has been dissolved and the mixture thickens slightly. Remove from heat and set aside. 2. In a cocktail shaker filled with ice, combine syrup, vodka, lime juice and ginger beer. Shake. Pour into a copper mug filled with ice. Top with champagne. Garnish with lime slices and fresh mint.

3 Boozy Baked French Toast Adapted from Smitten Kitchen 1 loaf supermarket challah or brioche bread in 1-inch slices 3 cups whole milk 3 eggs 3 tablespoons sugar 1/2 teaspoon salt Carly Interior Designer 1. Combine 3 tablespoons Bailey s and 3 tablespoons Cointreau with lemon or orange zest or just two teaspoons of vanilla or almond extract. 2. Cut one slice into smaller pieces to fill in gaps. Make sure to tuck raisins or fruits in between the layers or sprinkled on top. 3. Whisk milk, eggs, sugar, salt and booze or flavorings of your choice and pour over the bread. Sprinkle with cinnamon and sugar. 4. Wrap tightly with plastic wrap and refrigerate overnight. The bread will absorb all of the milk custard while you sleep. 5. Bake at 425 for 30 minutes, or until puffed and golden. This will take longer if you have additional layers. 6. Cut into generous squares and serve with maple syrup, fresh fruit, powdered sugar or all of the above. Serves 6 as main course. Tricia Manager and Lead Kitchen & Bath Designer Cheesy Lime Chicken Tortilla Soup 2- large Chicken breasts 1- large yellow onion 2- ears of corn or 1 small bag of frozen Corn 2-15 oz. can of black beans 1-32 oz. container of chicken stock 2-15 oz. can of garbanzo beans 2- cloves of garlic 1- large cans of petite diced tomatoes 1- Large can of enchilada sauce 1-8 oz. bag of shredded cheddar cheese 2- scallion bunches. 1- large bunch fresh cilantro Slivered tortilla chips Jalapenos to desired heat When you serve the soup top it with: Slivered tortilla chips Cheddar cheese and/or sour cream 1- lime Directions 1. Use a large stock pot; add olive oil to coat the bottom, add your chicken breasts and brown the meat on both sides. 2. Add onions, garlic and corn and let them caramelize with the chicken breasts. 3. Add petite diced tomatoes, enchilada sauce, chicken stock and garbanzo beans. Cook on medium high for one hour stirring occasionally. 4. Take the chicken breasts out of the pot and shred them with two forks shredded is better than diced. Return the chicken to the pot. 5. Add half the cilantro, all of the black beans, a handful of cheddar cheese, salt and pepper to taste. Stir till the cheese melts into the soup. Cook for another half hour. 6. Chop the scallions and cut the lime into wedges. Chives Lime wedge or fresh lime juice Fresh cilantro Jalapenos if heat is desired

4 Mistletoe - Holiday Cocktail Ingredients: 3 Parts Champagne 1 Part Chambord Garnish: Raspberries Sprig of rosemary Ali Interior Design Assistant Pour 1 part Chambord, and three parts Champagne into flute creating a berry color. No need to shake or stir. Add the garnish. Pairs well with cheese plates and holiday appetizers. Enjoy! Kelly Deep Dark Chocolate Cheese Cake Crust: 24 chocolate wafer cookies (oreo or similar) 1 tablespoon sugar 1 / 4 cup butter, melted Topping: 3 /4 cup whipping cream 6 oz. of Scharffen Berger 70% Cocoa Bittersweet Chocolate,* chopped Filling: oz. bar Scharffen Berger 70 % Cocoa Bittersweet Chocolate,* chopped 4 8 oz. packages of cream cheese, room temperature 1 ¼ cups plus 2 tablespoons General Manager, Mingle 1 tablespoon sugar Milk chocolate curls For crust: Preheat oven to 350 degrees. Butter 9-inch-diameter springform pan with 3-inch-high sides. Blend cookies in processor until finely ground; blend in sugar. Add melted butter and process until well blended. Press crumbs evenly onto bottom (not sides) of prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Maintain oven temperature. For filling: Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water; cool chocolate until lukewarm but still pourable. Blend cream cheese, sugar, and cocoa powder in processor until smooth. Blend in eggs 1 at a time. Mix in lukewarm chocolate. Pour filling over curst; smooth top. Bake until center is just set and just appears dry, about 1 hour. Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight. sugar 1 / 4 cup unsweetened cocoa powder (high quality) 4 large eggs For topping: Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over center of cheesecake, spreading to within ½ inch of edge and filing any cracks. Chill until topping is set, about 1 hour. Do ahead: Can be made 3 days ahead. Cover with foil and keep refrigerated.

5 Butternut Squash with Pecans and Blue Cheese 2 acorn or 1 butternut squash, peeled and cubed Olive oil 1 cup pecans or walnuts, roughly chopped and toasted 1 cup crumbled blue cheese ½ t thyme ½ t sage Salt and pepper to taste Leah Kitchen and Bath Design Assistant Preheat the oven to 400 degrees. Fill a plastic gallon bag with about half the cubed squash, leaving some space in the bag. Add enough oil to the bag to coat the squash, plus ¼ t sage and ¼ t thyme, salt and pepper. Seal the bag and move around the squash to coat evenly with the oil and spices. When coated, put the squash on a sheet pan. Repeat with the second half of the squash, using the same bag. Roast all the squash on the sheet pan for minutes, or until fork-tender. Transfer to a bowl and add the toasted nuts, blue cheese, and more salt and pepper if desired. Toss lightly. Serve warm Mari Jo Senior Interior Designer Classic Apple Crisp Start With: 8 x 8 pan Line pan with 4-5 peeled Haralson apples sliced 1/8 thick Combine: 3/4 c sugar 1 tsp cinnamon 1 tbsp flour Sprinkle over apples Mix: 3/4 c oatmeal (quick) 1/2 c Brown Sugar 1/2 c butter 1/8 tsp soda 1/8 tsp baking powder 1/8 tsp salt 1/2 c flour Spread over top. Bake at 350 degrees for 45 minutes Simple Chicken Cheese Ball 2 (8 ounce) packages cream cheese 1 (10 ounce) can white meat chicken, drained 1 (1 ounce) envelope ranch salad dressing mix ½ cup mayo ½ cup finely shredded cheddar cheese Several handfuls of whole almonds Megan Kitchen and Bath Designer 1. Allow all ingredients to come to room temperature and combine the first 5 ingredients in a large bowl until thoroughly mixed. Chill for at least two hours. 2. Remove mixture from refrigerator and form into almond shape. Cover with almonds to look like a pinecone.

6 plates and holiday appetizers. Enjoy! Brittany Interior Design Assistant Butternut Squash Quinoa Salad 1 medium butternut squash, peeled and chopped 1 Tbsp olive oil 1/2 tsp salt and 1/2 tsp black pepper 1 tsp dried rosemary 1 tsp dried sage 1 cup uncooked quinoa 2 cups arugula, chopped 1/2 cup dried cranberries Parmesan cheese (optional) Serve with Maple Bacon Vinaigrette: 4 slices center-cut bacon 1/4 cup chopped shallots 2 tablespoons champagne vinegar 4 teaspoons maple syrup 1 teaspoon extra-virgin olive oil 1 teaspoon Dijon mustard 1/4 teaspoon salt 1/8 teaspoon ground black pepper Instructions Preheat oven to 400 degrees. In a large bowl, toss the butternut squash with olive oil and season with salt, freshly ground pepper, rosemary and sage. Spread butternut squash in a single layer on a foil-lined baking sheet. Roast for 20 minutes or until squash is tender and lightly browned. While the butternut squash is roasting, rinse quinoa and place in a medium pan with water. Bring to a boil, reduce to a simmer and cook partially covered until liquid is absorbed about minutes. Bacon Maple Vinaigrette Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings; crumble. Add shallots to drippings in pan; cook 30 seconds, stirring constantly. Remove from heat; stir in champagne vinegar, maple syrup, extra-virgin olive oil, Dijon mustard, salt, and freshly ground black pepper. Marinated Cheese 1/2 cup olive oil 1/4 cup white wine vinegar 1/4 cup balsamic vinegar 6 ounces ( approximately ¾ cup) roasted sweet red peppers 3 tablespoons chopped green onions 2 tablespoons fresh basil leaves, thinly sliced 3 garlic cloves, minced 1 tablespoon sugar 1/2 teaspoon salt 1/2 teaspoon pepper 2 blocks (8 ounces each) white cheddar cheese 2 packages (8 ounces each) cream cheese, softened assorted crackers and/or toasted French bread Jami Interior Designer In a large re-sealable plastic bag, combine all ingredients, except cheese, set aside. Slice cheddar cheese and cream cheese into 1/4-in. slices. Alternate into two blocks. Add cheese blocks to bag. May need to use 2 large bags. Seal bag and turn to coat; refrigerate overnight. Drain and discard marinade. Arrange cheese on platter. Serve with bread and crackers.

7 Give the gift of good design with Studio M. Our in-home Interior Design Gift Certificate entitles the recipient to an Interior Design Consultation and the opportunity to use a wide range of extras to start, finish or update the beautiful home they desire. Your gift may be used to book Interior Design Consultation by the hour, as a certificate to purchase furnishings and accessories, or both! Design Consultation Options One on one design assistance for a single room or the whole home $ In-Home Design Meeting Discuss ideas, goals Space plan provided Includes: 1-Hour in home meeting $ In-Home Design Meeting Color and Design Scheme Space plan Furnishings Suggestions Includes: 2 Meetings, Design Concept $1, Design Concept Meeting Space planning Material Selections Propose furniture, accessories, lighting Includes: Client choice; Combination design time and/or furnishings purchase Details - Details - Gift Certificates are sold in any amount requested - Design time - $ per hour - No design fees are applied to furnishings sourced through Studio M Interiors - Gift Certificates may be used for hourly fees and/or furnishings purchases.

8 Let mingle take care of dinner! Clients who purchase kitchen cabinetry in December or January will receive a $250 gift card for dinner out while your new kitchen is in the works! Congratulations to Annie Graunke Winner 1st Place ASID MN Award Entire Residence

9 In this season of celebration and giving, hats off to our design teams who kicked off the season with an event to benefit IOCP Interfaith Outreach and Community Partners. Trends in holiday décor, luxury gift wrap demonstrations, poinsettia cocktails and more were enjoyed by all! Cheers and Happy Holidays from all of us at Mingle and Studio M Interiors!