Carla Hall of The Chew updates the traditional main dish with a sweet vegetable-fruit mixture layered in between a delicious baked crust. Your guests will love this unique dessert.

Ingredients

For the crust

⅓ cup water

1 teaspoon salt

1 tablespoon sugar

2 cups all-purpose flour

2 sticks (8 ounces) chilled unsalted butter, cut into ¼-inch pats

Related: Sandra Lee's Pesto Cheese Straws

For the filling

2 medium sweet potatoes, about 1 pound, peeled and ¾-inch diced

4 sweet/tart apples (such as Fiji, Pink Lady, Honey Crisp), quartered, peeled, and ¾-inch diced

12 ounces fresh or frozen cranberries

¾ cup packed light brown sugar

1½ teaspoons cinnamon

½ teaspoon nutmeg

1 teaspoon salt

2 tablespoons unsalted butter, melted

2 tablespoons vegetable oil

For the cranberry-apple sauce

½ cup apple cider

½ cup unsweetened cranberry juice

½ cup light brown sugar

1 inch fresh ginger, peeled and sliced into

These fajitas are like the sweet, spicy, crunchy distant cousin of the fajita you know now. The recipe breathes some fresh air into the standard fajita by adding crunchy jicama and carrots, plus the sweetness of pineapple. The flavors are unexpected, but they work together beautifully. Make sure to do your chopping ahead of time as things move pretty fast once you start cooking. I like putting each ingredient in its own separate bowl, ready to be dropped into the pan. You'll only need one large skillet for cooking everything, which means easy cleanup too. Serve with plenty of cilantro and guacamole or salsa. Recipe from The Food Matters Cookbook.

Not Your Usual Steak Fajitas

Makes: 4 servings

Time: 40 minutes

These fajitas aren't just meaty and smoky-they sizzle with crunchy jícama, a touch of sweet pineapple, and an eye-opening tequila-lime glaze. Though soft corn tortillas are traditional, you can think of this as a Mexican stir-fry and spoon it over brown rice. But

The holiday recipes submitted to this month's Shine Supper Club were both naughty (eggnog, red velvet, chocolate, oh my!) and nice (fresh, jewel-toned veggies, a sight for sugar-sore eyes). We narrowed the entries down to the some of the most-shared recipes on our Pinterest board, and now it's time for you to vote for a winner. The poll closes 12/21 at noon EST, so get your votes in fast! Good luck and happy cooking!

(Supper Club members can copy the links below into their posts to share some link love):

Shine Supper Club Holiday Favorites:

Nice:
Julia's Album: Spicy Carrot and Lentil Soup
The Primlani Kitchen: Wild Rice with Cranberries
Scaling Back: Millet Pilaf with Butternut Squash, Mushrooms and Pomegranate

Naughty:
Caffay Way: Traditional Swedish Glogg (Mulled Wine)
Chew Out Loud: Brie en Croute
Crispy Bits & Burnt Ends: Ko-Jew Kimchee Latkes
Culinary Adventures with Camilla: Eggnog Cheesecake
Dining with Dusty: Chocolate-Dipped Hazelnut Cookies
Dinners, Dishes and

Glazed, stuffed, and roasted these holiday hams all make stunning centerpieces for your Christmas menu. Find a new favorite in our collection of recipes.

Ho, ho, ho-ly crap are those holiday drinks at your local coffee chain bad for you. We know, we all want to indulge in a sugary-sweet holiday drink while we're out shopping for Christmas presents, and sometimes we just need an excuse to feel the holiday spirit. But with all the gingerbread cookies, peppermint bark, pies, hams, - and don't even make us count the wine and beer - the holiday drinks we've come to love and expect every holiday season are just adding onto your daily limit of calories and sugar.

While we can't tell you that a peppermint mocha is as good for you as a carrot stick, we can tell you that at every coffee shop you visit, there is a healthier holiday option available. With fewer calories, grams of fat, and the true killer of it all, grams of sugar, these drinks can still make your holiday season sweet as can be. - Marcy Franklin, The Daily Meal

Click here to see the Best and Worst Holiday Coffee Drinks

More from The Daily Meal:

Coffee 101: How to Order the

By Louis DeNicola, Cheapism.com

Ernest Hemingway described wine as "one of the most civilized things in the world," and some of the most celebrated bottles have sold for six figures at auction. Thankfully, though, drinking wine isn't exclusively a highbrow pursuit (and can sometimes lead to downright uncivilized behavior!). Even if you stick to a budget, you can still be overwhelmed by the available selection. Do you choose the ever-popular chardonnay or would a red wine pair better with Christmas dinner?

Related: Best inexpensive red wines

Enjoy the holidays with a cheap wine!

At Cheapism we limited ourselves to a price point of $10 a bottle and found a number of appealing wines to choose from among all the major varietals. Below are the two reds and two whites that top our lists this holiday season.

• Dr. Loosen Red Slate Riesling (starting at $10) is a medium-bodied, dry white wine. We found positive reviews of the 2010 vintage, one of which noted that the low alcohol content of this wine (8.5%) makes

By Food & Wine

Top Chef season 7 winner Kevin Sbraga's sweet, candied-ginger dough can be rolled out and cut into any shape or formed into logs and refrigerated for simple slice-and-bake cookies. Beautiful Holiday Cookies

© John Kernick Ginger-Studded Sugar Cookies
INGREDIENTS
2 sticks unsalted butter, softened
2 cups all-purpose flour
Pinch of salt
1 cup confectioners' sugar
1/4 cup plus 2 tablespoons finely chopped crystallized ginger
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated orange zest
Royal Icing, colored sugars and silver dragées, for decoration (optional)

DIRECTIONS
1. In a standing electric mixer fitted with the paddle, beat the butter with the flour and salt at low speed until smooth. Add the confectioners' sugar, ginger, vanilla and orange zest and beat at low speed until smooth. Divide the dough in half and shape into 2 disks. Wrap the dough in plastic and refrigerate until firm, about 1 hour.
2. Preheat the oven

By Food & Wine

This fun, high-brow take on pigs in a blanket swaps spicy andouille sausage for the hot dogs, with sweet mustard chutney as a condiment. Easy Holiday Hors d'Oeuvres

© Chris Court Hogs in a Blanket
INGREDIENTS
7 ounces all-butter puff pastry, thawed and cut into four 5-inch squares
1 large egg yolk mixed with 1 tablespoon of water
4 andouille sausages (3 ounces each)
1/4 cup Major Grey's chutney
2 tablespoons whole-grain mustard

DIRECTIONS
1. Preheat the oven to 375° and position a rack in the center. Arrange the puff pastry squares on a work surface and brush the top edges with the egg wash. Place the sausages on the bottom edges and roll up the pastry, pressing the edges to seal. Freeze the logs for 10 minutes, or until firm.
2. Cut the logs into 1/2-inch slices and place them cut side up in 3 mini muffin pans. Bake for 25 minutes, until golden and sizzling. Turn out onto a paper towel-lined rack to cool.
3. Meanwhile, in a mini