30 Must-Try Holiday Recipes for Festive Celebrations

Ingredients:

• 2 cups sharp cheddar cheese, shredded
• 8 oz cream cheese, softened
• ½ cup mayonnaise
• ¼ cup diced pimentos, drained
• 6 slices bacon, cooked and crumbled
• ½ cup dried cranberries, chopped
• 2 tablespoons green onions, finely chopped
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• Crackers or vegetable sticks for serving

Instructions:

1. In a large bowl, combine the softened cream cheese and mayonnaise until smooth.
2. Fold in the shredded cheddar cheese, pimentos, bacon, cranberries, and green onions.
3. Season with garlic powder and black pepper, mixing well.
4. Refrigerate for at least 2 hours to allow flavors to blend.
5. Serve with buttery crackers or fresh vegetable sticks.

Ingredients:

• 8 large flour tortillas
• 16 oz cream cheese, softened
• 1 packet ranch dressing mix
• 1 red bell pepper, finely diced
• 1 green bell pepper, finely diced
• 6 green onions, thinly sliced
• ¼ cup fresh parsley, chopped

Instructions:

1. In a medium bowl, mix cream cheese and ranch dressing mix until well combined.
2. Fold in diced bell peppers, green onions, and parsley.
3. Spread mixture evenly over each tortilla, leaving a small border around the edges.
4. Roll each tortilla tightly and wrap individually in plastic wrap.
5. Refrigerate for at least 2 hours or overnight.
6. Unwrap and slice into 1-inch pieces before serving.

Ingredients:

• 8 oz feta cheese
• ½ cup Greek yogurt
• ¼ cup prepared pesto
• 1 tablespoon olive oil
• Crackers or pita chips for serving

Instructions:

1. In a food processor, combine feta cheese and Greek yogurt.
2. Process until smooth and creamy, about 2-3 minutes.
3. Transfer to a serving bowl and create a small well in the center.
4. Pour pesto into the well and drizzle with olive oil.
5. Serve immediately with crackers or pita chips.

Ingredients:

• 1 (5-7 lb) bone-in prime rib roast
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon kosher salt
• 2 teaspoons black pepper
• 1 teaspoon Dijon mustard

Instructions:

1. Remove roast from refrigerator 2 hours before cooking to bring to room temperature.
2. Preheat oven to 500°F.
3. In a small bowl, mix olive oil, garlic, herbs, salt, pepper, and mustard to create a paste.
4. Pat roast dry and rub the paste all over the meat.
5. Place roast bone-side down in a roasting pan.
6. Cook for 15 minutes at 500°F, then reduce temperature to 325°F.
7. Continue roasting until internal temperature reaches 120°F for medium-rare, about 15 minutes per pound.
8. Remove from oven, tent with foil, and let rest for 20 minutes before carving.

Ingredients:

• 12-14 pound whole turkey
• 1½ teaspoons rosemary leaves
• 1 teaspoon peppercorns
• ⅓ cup kosher salt
• 1½ teaspoons rubbed sage
• 1 teaspoon ground thyme
• 1 teaspoon lemon zest
• ¼ cup butter, softened
• 2 onions, cut in eighths
• 4 celery stalks, cut in 1-inch pieces
• 1 lemon, cut in wedges

Instructions:

1. Grind rosemary and peppercorns in a mortar until fine. Add salt and grind lightly.
2. Mix in sage, thyme, and lemon zest to create the herb salt mixture.
3. Remove giblets from turkey and pat dry.
4. Rub the salt mixture all over the turkey, inside and out.
5. Cover and refrigerate overnight.
6. Preheat oven to 350°F.
7. Rinse salt mixture from turkey and pat dry.
8. Place vegetables and lemon in the bottom of a roasting pan.
9. Place turkey on top and rub with softened butter.
10. Roast for about 15 minutes per pound, or until internal temperature reaches 165°F.
11. Baste occasionally with pan juices.
12. Let rest for 20 minutes before carving.

Ingredients:

• 4 bone-in pork chops, 1-inch thick
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper (optional)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 2 cloves garlic, smashed
• 2 sprigs fresh thyme

Instructions:

1. Pat pork chops dry with paper towels.
2. In a small bowl, mix garlic powder, onion powder, paprika, cayenne, salt, and pepper.
3. Season pork chops generously on both sides with the spice mixture.
4. Heat oil in a large skillet over medium-high heat until shimmering.
5. Add pork chops and cook for 4-5 minutes on each side until golden brown.
6. Add butter, garlic, and thyme to the pan and baste the chops for 1-2 minutes.
7. Remove from heat and let rest for 5 minutes before serving.

Ingredients:

• 9 medium potatoes, peeled and cut into chunks
• 8 oz cream cheese, room temperature
• 1 cup sour cream
• ½ stick (4 tablespoons) butter, room temperature
• ½ teaspoon black pepper
• 1 teaspoon salt
• ¼ cup fresh chives, chopped

Instructions:

1. Place potatoes in a large pot of cold, salted water.
2. Bring to a simmer and cook for about 20 minutes, until potatoes are fork-tender.
3. Drain potatoes well and return to the hot pot.
4. In a separate bowl, beat cream cheese, sour cream, and butter until blended.
5. Add the hot potatoes to the cream mixture and beat until smooth.
6. Stir in salt, pepper, and chives until just combined.
7. Serve immediately, or for a golden top, transfer to a casserole dish and bake at 350°F for 20 minutes.

Ingredients:

• 1 pound carrots
• ½ teaspoon salt
• 1 stick (¼ pound) butter
• 2 tablespoons light brown sugar
• 2 tablespoons orange marmalade
• ⅓ cup walnuts, toasted and chopped

Instructions:

1. Peel carrots and cut them on the diagonal, about 2 inches long.
2. Steam for 20 minutes until tender, then add ½ teaspoon salt.
3. Alternatively, boil in 1 cup of water with ½ teaspoon salt until tender.
4. In a frying pan, melt the butter over high heat until sizzling.
5. Add the carrots and toss for 2-3 minutes until well coated.
6. Add brown sugar and orange marmalade, continuing to shake the pan.
7. Reduce heat to medium and cook for 5 minutes, stirring occasionally.
8. Add walnuts just before serving.

Ingredients:

• 1 pound fresh green beans, trimmed
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 tablespoons butter
• Salt and pepper to taste
• Pinch of red pepper flakes (optional)

Instructions:

1. Bring a large pot of salted water to a boil.
2. Add green beans and blanch for 2 minutes until bright green but still crisp.
3. Drain and immediately plunge into ice water to stop cooking.
4. Heat olive oil in a large skillet over medium heat.
5. Add garlic and cook for 30 seconds until fragrant.
6. Add drained green beans and toss to coat with garlic oil.
7. Cook for 3-4 minutes until beans are tender-crisp.
8. Add butter and toss until melted.
9. Season with salt, pepper, and red pepper flakes if desired.

Ingredients:

• 1 butternut squash (about 8 cups), peeled, seeded, ½-inch slices
• 3 cups apples, cored, ½-inch slices
• ½ cup brown sugar
• ¼ cup melted butter
• 2 tablespoons olive oil
• 2 tablespoons apple cider or Calvados
• 2 tablespoons maple syrup
• ¼ teaspoon each: salt, pepper, nutmeg
• 1 cup pecan halves
• 6 tablespoons pure maple syrup
• ¼ teaspoon flake sea salt

Instructions:

1. Preheat oven to 350°F.
2. In a large bowl, combine squash, apples, brown sugar, butter, olive oil, cider, 2 tablespoons maple syrup, salt, pepper, and nutmeg.
3. Arrange in an 8×8-inch baking dish and bake uncovered for 45 minutes.
4. Meanwhile, combine pecan halves and 6 tablespoons maple syrup in a small nonstick skillet.
5. Bring to a boil, stirring frequently, then reduce heat and cook for 3-4 minutes until syrup thickens to a glaze.
6. Spread glazed pecans on a foil-lined baking sheet and sprinkle with flake salt. Let cool, then break apart.
7. After the squash mixture has cooked for 45 minutes, top with maple glazed pecans.
8. Bake an additional 10-15 minutes until hot and bubbly.

Ingredients:

• For the crust:
• 2¾ cups flour
• 1 teaspoon white sugar
• 1 teaspoon kosher salt
• 12 tablespoons unsalted butter, cut into pieces
• 6-8 tablespoons ice water
• For the filling:
• 10 apples (Granny Smith or Honeycrisp), peeled, cored, ½-inch slices
• 1 tablespoon fresh lemon juice
• ½ cup white sugar
• ¼ cup light brown sugar
• 3 tablespoons flour
• ¾ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 2 tablespoons unsalted butter, cut into small pieces
• 1 egg, beaten (for egg wash)

Instructions:

1. For the crust: Combine flour, sugar, and salt in a food processor and pulse to blend.
2. Add chilled butter and pulse until mixture resembles coarse meal.
3. Slowly add ice water just until dough holds together.
4. Divide dough into 2 pieces, flatten into disks, wrap, and chill for 30 minutes.
5. For the filling: Combine apples and lemon juice in a large bowl.
6. Add sugars, flour, and spices and toss until fully blended.
7. Roll one dough disk into a 12-inch circle and fit into a 9-inch pie pan.
8. Add filling and dot with butter pieces.
9. Roll remaining dough into a 13-inch circle and either place whole over the pie or cut into strips for a lattice top.
10. Seal and flute edges, then cut vents if using a whole top crust.
11. Brush with egg wash and refrigerate for 10 minutes.
12. Preheat oven to 400°F and bake for 60-80 minutes, covering with foil after 30 minutes.
13. Cool completely before slicing.

Ingredients:

• 3 cups all-purpose flour
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ cup unsalted butter, softened
• ½ cup packed brown sugar
• 1 large egg
• ⅓ cup molasses
• 1 teaspoon vanilla extract

Instructions:

1. In a medium bowl, whisk together flour, baking soda, salt, and spices.
2. In a large bowl, cream butter and brown sugar until light and fluffy.
3. Beat in egg, molasses, and vanilla until well combined.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Divide dough in half, wrap in plastic, and refrigerate for at least 2 hours.
6. Preheat oven to 350°F and line baking sheets with parchment paper.
7. On a lightly floured surface, roll dough to ¼-inch thickness.
8. Cut with cookie cutters and place 1 inch apart on prepared sheets.
9. Bake for 8-10 minutes until edges are firm.
10. Cool on sheets for 5 minutes, then transfer to wire racks to cool completely.
11. Decorate with royal icing if desired.

Ingredients:

• 3 (3.5 oz) bars milk chocolate
• 1 cup assorted holiday candies (suggestions below)
• ½ cup letter-shaped biscuits or cookies
• ¼ cup chocolate toffee pieces
• 2 tablespoons holiday sprinkles
• Optional toppings:
• Crushed candy canes
• Chopped nuts
• Dried cranberries
• Mini marshmallows
• Pretzels

Instructions:

1. Line a 13×9-inch baking dish with parchment paper.
2. Break chocolate into pieces and place in a microwave-safe glass bowl.
3. Melt chocolate in the microwave on low power in 30-second intervals, stirring between each, until completely smooth.
4. Alternatively, melt chocolate over a double boiler on the stovetop.
5. Pour melted chocolate onto the parchment paper and spread into an even layer.
6. Immediately decorate with candies, cookies, toffee pieces, and sprinkles.
7. Gently press toppings into the chocolate to ensure they stick.
8. Refrigerate for 15-30 minutes until completely set.
9. Break or cut into irregular pieces before serving.

Ingredients:

• 8 oz dark chocolate with coffee crunch, finely chopped
• 2 tablespoons strong cold coffee
• ½ cup heavy whipping cream
• Pinch of flake salt
• 2 tablespoons cocoa powder for coating
• Optional alternative coatings:
• Chopped nuts
• Powdered sugar
• Chocolate sprinkles

Instructions:

1. Place finely chopped chocolate in a medium bowl.
2. In a small saucepan, gently heat the whipping cream until it just begins to simmer.
3. Pour hot cream over chocolate and let sit for 1 minute.
4. Add cold coffee and flake salt, then stir until all chocolate has melted and mixture is smooth.
5. Pour mixture into a shallow bowl and refrigerate for about 1 hour until firm enough to shape.
6. Place cocoa powder in a small bowl.
7. Using a melon baller or teaspoon, scoop small amounts of the chocolate mixture and roll into balls with your hands.
8. Roll each truffle in cocoa powder to coat.
9. Store in an airtight container in the refrigerator for up to 1 week.

Ingredients:

• 6 large eggs
• ¾ cup granulated sugar
• ¼ teaspoon salt
• 4 cups whole milk
• 1 tablespoon vanilla extract
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cinnamon
• 1 cup heavy cream
• Additional nutmeg for garnish
• Optional: ½ cup bourbon or rum

Instructions:

1. In a large saucepan, whisk together eggs, sugar, and salt until well blended.
2. Gradually whisk in milk until completely incorporated.
3. Cook over medium-low heat, stirring constantly, until mixture thickens slightly and reaches 160°F (about 15-20 minutes).
4. Remove from heat and stir in vanilla, nutmeg, and cinnamon.
5. Pour into a large bowl and let cool for 30 minutes.
6. Cover and refrigerate until thoroughly chilled, at least 4 hours or overnight.
7. Just before serving, whip heavy cream until soft peaks form.
8. Fold whipped cream into the chilled eggnog mixture.
9. Stir in bourbon or rum if desired.
10. Serve in chilled glasses with a sprinkle of nutmeg on top.

Ingredients:

• 2 oz vanilla vodka
• 1 oz peppermint schnapps
• 1 oz white crème de cacao
• 1 oz half-and-half or heavy cream
• Crushed peppermint candies for rim
• Simple syrup for rimming glass
• Mini candy cane for garnish

Instructions:

1. Place crushed peppermint candies on a small plate.
2. Dip the rim of a martini glass in simple syrup, then into the crushed peppermint.
3. Fill a cocktail shaker with ice.
4. Add vanilla vodka, peppermint schnapps, crème de cacao, and half-and-half.
5. Shake vigorously for 15-20 seconds until well chilled.
6. Strain into the prepared martini glass.
7. Garnish with a mini candy cane hooked over the rim.

Ingredients:

• 4 cups pomegranate juice
• 2 cups orange juice
• 2 cups pineapple juice
• 4 cups sparkling apple juice
• 1 tablespoon fresh ginger, grated
• 1 orange, thinly sliced
• 1 cup fresh pomegranate arils
• Fresh rosemary sprigs
• For ice cubes (optional):
• Pomegranate arils
• Small rosemary sprigs

Instructions:

1. A day ahead, make special ice cubes by placing pomegranate arils and small rosemary sprigs in an ice cube tray, filling with water, and freezing.
2. In a large punch bowl, combine pomegranate juice, orange juice, pineapple juice, and grated ginger.
3. Stir well and refrigerate until ready to serve.
4. Just before serving, add sparkling apple juice and stir gently.
5. Add orange slices, pomegranate arils, and the prepared ice cubes.
6. Float a few rosemary sprigs on top for garnish.
7. Serve in punch cups or glasses.

Ingredients:

• For the chocolate:
• 2½ cups whole milk
• ½ cup heavy cream
• ½ cup semisweet chocolate chips
• ⅓ cup cookie butter
• For the topping:
• 1½ cups heavy whipping cream, very cold
• ¼ cup powdered sugar
• 1 tablespoon pure vanilla extract
• Hot fudge syrup, as needed
• Gingerbread cookie dust, as needed

Instructions:

1. In a double boiler, combine milk, cream, chocolate chips, and cookie butter.
2. Stir occasionally over medium heat until all ingredients are melted and well combined.
3. Meanwhile, in a chilled bowl, whip together the cold cream, powdered sugar, and vanilla until soft peaks form.
4. Ladle the warm chocolate mixture into mugs, filling about ¾ full.
5. Top with a generous dollop of whipped cream.
6. Drizzle with hot fudge syrup and sprinkle with gingerbread cookie dust.
7. Serve immediately with a spoon for the whipped cream.